Method for preparing a proteinaceous vegetable flavor enhancer
View Patent ↗This invention includes a method of producing hydrolyzed vegetable protein from proteinaceous vegetable material using commercial enzymes and optimally also fresh baker's yeast as source of proteases and peptidases. The invention further includes a method of solubilizing and pasteurizing proteinaceous vegetable material.
1. A method of preparing hydrolyzed vegetable protein, comprising the steps of:
(a) providing a first aqueous system comprising a vegetable material;
(b) treating the first aqueous system with a first protease comprising a combination of a fungal protease/aminopeptidase preparation from Aspergillus oryzae and a bacterial endoprotease preparation from Bacillus licheniformis and maintaining the first aqueous system at a temperature ranging from about 60° C. to about 75° C. for a period of time ranging from about 3 hours to about 6 hours to generate a second aqueous system;
(c) treating the second aqueous system with fresh baker's yeast having a moisture content of about 66-70% wherein the ratio of the yeast to the vegetable protein ranges from about 0.075:1 to about 0.5:1; and,
(d) maintaining the second aqueous system at a temperature ranging from about 50° C. to about 60° C. for a period of time ranging from about 48 hours to about 96 hours, wherein the monosodium glutamate yield of the resulting solubilized and pasteurized proteinaceous vegetable material is from about 3% to about 10%.
2. The method of claim 1 , wherein the vegetable protein comprises soy protein, wheat germ, corn gluten, rice gluten or wheat gluten.
3. The method of claim 1 , wherein the first aqueous system is also treated with at least one fiber-hydrolyzing enzyme which may be a carbohydrase.
4. The method of claim 3 , wherein the carbohydrase is selected from the group consisting of cellulase, hemicellulase, alpha-galactosidase, invertase, mannanase, beta-gluconase, beta-glucanase, arabanase, polygalacturonase, ferulic acid esterase, xylanase, beta-galactosidase, beta-fructofuranosidase, alpha-amylase, betaamylase, pectinase, pectin depolymerase, pectin methyl esterase, pectin lyase, glucoamylase, oligo-1,6-glucosidase, lactase, beta-d-glucosidase, and a combination thereof.
5. The method of claim 1 , wherein the first protease includes a glutaminase.
6. The method of claim 1 , wherein following maintaining the first aqueous system at a temperature ranging from about 60° C. to about 75° C. for a period of time ranging from about 3 hours to about 6 hours to generate a second aqueous system the temperature of the second aqueous system is raised to about 100° C.
7. The method of claim 1 , wherein following maintaining the second aqueous system at a temperature ranging from about 50° C. to about 60° C. for a period of time ranging from about 48 hours to about 96 hours the temperature of the second aqueous system is raised to about 90° C.
8. The method of claim 1 , wherein the ratio of the yeast to the vegetable protein ranges from about 0.08:1 to about 0.5:1.