43-2 |
Development of enzymatically hydrolyzed vegetable protein with koji-culture and its application to foods |
Y. FUKUSHIMA1, Y. Tsuchida1, H. Sato1, K. Yashiro1, H. Kawamoto1, and D. A. Carpenter2. (1) Research & Development Division, Kikkoman Corp., 399 Noda, Noda City, Chiba pref., 278-0037, Japan, (2) Sales & Marketing Group, Kikkoman International Inc., 50 California St., Ste. 3600, San Fransisco, CA 94111 A new type of enzymatically hydrolyzed vegetable protein (eHVP) was developed as an alternative to acid hydrolyzed vegetable protein (HVP), since monochloropropanol (MCP) and dichloropropanol (DCP) which were classed as genotoxic carcinogens, had been found in HVPs. Wheat gluten, which was selected as a raw material because of its feasible degradation, was hydrolyzed by koji-culture. The hydrolyzation was performed in the presence of salts and at high temperature to prevent microbial contamination. The hydrolyzate was then filtered, pasteurized and powdered, and designated NFE-PN and NFE-S. Since yeast extracts (YE) have been used as a typical enzymatically hydrolyzed protein, the characteristics of NFEs were compared with them. The degradation ratio of NFE-PN and NFE-S were more than 60% and 70%, respectively, which were higher than those of commercialized YEs. Neither NFEs had any MCP and DCP at the detectable level of 5ppb. Odor and color of NFEs were weaker than YEs. NFE-PN and NFE-S contained 10% and 16% of L-glutamic acid naturally present, which were much higher than those in commercialized YEs. The flavor intensity of NFE-S (0.5% soln.) was enhanced 2 times and 4 times when 0.001% and 0.003% of nucleic acids were added, respectively. The flavor intensity and body tastes of NFE-S (0.5% soln.) were estimated stronger than those of YE (0.5% soln.) in the presence of 0.001% of nucleic acids. There was a stronger synergy effect on flavor intensity between NFEs and YE (nucleic acid type) than those between other seasonings and YEs. It was suggested that NFEs could replace monosodium glutamate, YE and beef extract, as well as HVP. The application of NFEs to various foods will be introduced.
Session 43, New Products & Technologies: Ingredients
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