단백질 분해효소로 원료 처리하여 제조한 효소분해 간장의 특성

Production and Characteristics of Enzymatically Hydrolyzed Soy Sauce by the Treatment Using Proteases

  • 발행 : 1997.10.01

초록

Enzymatically hydrolyzed soy sauce(eHSS) was prepared by the treatment of defatted soy flake using two types of proteases, followed by maillard reaction and formulation with some ingredients. The eHSS was mixed with fermented soy sauce(FSS) to make enzymatically hydrolyzed mixed soy sauce(eHMSS). The properties and sensory characteristics were evaluated and compared with commercially available soy sauces. The control of salt and total nitrogen contents in eHSS and eHMSS was easy, and the production of soy sauce of low salt and high protein was possible. However, the free amino acid content of eHSS was lower than FSS. due to lower degree of hydrolysis. In sensory evaluation, the eHSS have no loss taste and overall acceptance than FSS. Consequently, the eHSS and eHMSS have the potential for use with FSS to produce high quality soy sauce of low salt and high protein contents.

키워드

참고문헌

  1. 식품가공학 고정삼
  2. IHPC Report 3-6-95 Position paper on 3-monochloropropanediol(3-MCPD)
  3. Folia Biologica v.22 Observations of the effects of 3-chloro-1,2-propanediol and the female reproductive tract and pituitary gonadotrophs of the gerbil(Meriones hyrrianae) Dixit, V. P.;Lohiya, N. K.;Araya, M.
  4. J. Food Technol. v.20 Enzymatically hydrolysed and bacterially fermented fishery products Owens, J. D.;Mendoza, L S
  5. 한국식품영양과학회지 v.25 참치 가공부산물로부터 단백질 분해효소를 이용한 가능성 천연조미료 체제의 개발 1. 참치 가공부산물로부터 단백질 가수분해물의 제조 김은정;차용준
  6. Cereal Foods World v.40 New proteolytic enzymes for the production of savory ingredients Pommer, K.
  7. 한국 공개특허 96-16754호 식물단백질의 효소가수분해물을 함유하는 고풍미, 고단백 조미료 조성물 임철;박완수;조윤제;채희정;김민홍
  8. Agric. Biol. Chem. v.46 A peptide inhibitor of angiotensin I convertung enzyme in the tryptic hydrolysate of casein Maruyama, S.;Suzuki, H.
  9. 한국식품영양과학회지 v.25 대두 가수분해 물에서 분리한 UF-peptide가 in vivo에서 자발성 고혈압 흰쥐의 혈압 강화에 미치는 영향 유리나;박수아;정대균;남희섭;신재익
  10. J. Agric. Food Chem. v.27 Determination of the degree of hydrolysis of food protein hydrolyzates by trinitrobenzenesulfonic acid Adler-Nissen, J.
  11. Anal. Biochem. v.133 Molecular weight determination of peptides by high-performance gel permeation chromatography Richter, W. O.;Jacob, B.;Schwandt, P.
  12. Int. Laboratory Modern Kjeldahl procedure Hjalmarsson, S.;Akesson, R.
  13. Official methods of analysis(13th ed.) A.O.A.C.
  14. 한국식품과학회지 v.29 고체상 추출에 의한 1,3-dichloro-2-propanol과 3-chloro-1,2-propanediol의 분석 채희정;인만진;김민홍;한금수
  15. 한국 공개특허96-17840호 대두박 효소분해물의 미생물 배양물 베지로서의 용도 인만진;최경호;임철;유귀환;김민홍