39B-34

Y. TSUCHIDA¹, K. Yashiro, and Y. Fukushima. (1) Research and Development, Kikkoman Corporation, 399 Noda, Noda, Chiba 278, Japan

JUSTIFICATION: New type of enzymatically hydrolyzed vegetable proteins (eHVP) as alternatives to acid hydrolyzed vegetable protein (HVP) have been demanded, since organic chlorine compounds such as MCP and DCP which were regarded as carcinogens, had been found in HVPs. There have been few seasonings like eHVP in the market except for soy sauce and yeast extract (YE).

OBJECTIVES: The objective of this study is to develop a new type of eHVP with strong umami flavor, weak odor, and light color, by enzymes used in soy sauce brewing, and clarify its characteristics by comparing to various types of seasonings.

METHODS: Wheat gluten which was selected as a raw material was hydrolyzed by enzymes produced by koji mold used in soy sauce brewing. The hydrolyzation was performed in the presence of salts and at high temperature to prevent from bacterial contamination. The hydrolyzate was then filtered, pasteurized and powdered. The resultant powder was named Natural Flavor Enhancer (NFE). The characteristics of NFE were evaluated by comparing with YEs and soy sauce.

RESULTS: NFE did not have any MCP and DCP at a detectable level of 1ppb. Odor of NFE was weaker than YE and soy sauce. The degradation ratio of raw material by enzyme was around 60%, which was equivalent to those of Yes and soy sauce. NFE contained more than 10% (w/w) of L-glutamate naturally occuring, which was much higher than those in commercialized YEs. Sensory evaluation indicated that the umami flavor and body tastes of NFE (0.5% soln.) were stronger than those of YE (0.5% soln.) in the presence of 0.001% of ribonucleotides. It was suggested that the synergistic effect between NFE and ribonucleotides was stronger than that between YE and rebonucleotides.

SIGNIFICANCE: It was demonstrated that eHVP with the enzymes used in soy sauce brewing could replace MSG, HVP or YE for various kinds of foods.