US 12,465,063 B2
High-clarity soybean flavor peptide, preparation method therefor, and use thereof
Yanhua Luo, Foshan (CN); Yuting Wu, Foshan (CN); Letian Tan, Foshan (CN); Jianmin Mai, Foshan (CN); Jun Wu, Foshan (CN); and Guowan Su, Foshan (CN)
Assigned to GUANGDONG TIANQI BIOTECHNOLOGY CO., LTD., Guangdong (CN)
Appl. No. 17/763,503
Filed by GUANGDONG TIANQI BIOTECHNOLOGY CO., LTD., Guangdong (CN)
PCT Filed Aug. 4, 2020, PCT No. PCT/CN2020/106686
§ 371(c)(1), (2) Date Mar. 24, 2022,
PCT Pub. No. WO2021/057266, PCT Pub. Date Apr. 1, 2021.
Claims priority of application No. 201910916740.2 (CN), filed on Sep. 26, 2019.
Prior Publication US 2022/0346407 A1, Nov. 3, 2022
Int. Cl. A23J 3/16 (2006.01); A23J 3/34 (2006.01); A23L 27/21 (2016.01); A23L 27/50 (2016.01); C07K 1/34 (2006.01); C12P 21/06 (2006.01)
CPC A23J 3/16 (2013.01) [A23J 3/346 (2013.01); A23L 27/215 (2016.08); A23L 27/50 (2016.08); C07K 1/34 (2013.01); C12P 21/06 (2013.01)] 6 Claims
 
1. A preparation method for a soybean flavor peptide, comprising:
(1) mixing a soybean, soybean meal, or both with water, maintaining a temperature at 50-60° C. and stirring for several hours, and passing through a colloid mill to obtain a soybean protein slurry;
(2) adding a protease and a cellulase into the soybean protein slurry, hydrolyzing at 50-60° C., filtering when a degree of hydrolysis reaches 10%-15%, with a filtrate being an enzymatic hydrolysate of the soybean protein; and then separating via a separator, getting rid of an upper layer of oil and a bottom layer of dreg to obtain an intermediate clear liquid being a soybean flavor peptide liquid;
wherein an adding amount of the protease accounts for 0.8%-1.6% by weight of a solid content of the soybean protein slurry, and an adding amount of the cellulase accounts for 0.5%-0.8% by weight of the solid content of the soybean protein slurry; and
the protease consists of a papain and a flavourzyme; and
(3) adjusting a pH value of the soybean flavor peptide liquid to 4.2-4.5, concentrating under reduced pressure in vacuum at 55-65° C., when a solid content of the soybean peptide flavor liquid reaches 35%-45% by weight of the soybean peptide flavor liquid, eliminating vacuum, stopping agitation, maintaining the temperature at 45-50° C. for 2-3 hours; and filtering, subjecting a filtrate to enzyme deactivation and sterilization, and then spray drying, to obtain a high-clarity soybean flavor peptide.