Preparation of New Seasoning by Hydrolysis of Mixture of Animal and Plant Protein Materials

Abstract

Animal and plant protein-derived seasoning was intended to develop. On preparation of the seasoning it was intended that the salt content should be 8 to 9 times the total nitrogen content and the formol nitrogen content should be approximately 60% of the total nitrogen content in order to characterize with the mild taste of peptides. The mixture of bonito meal and soybean meal was hydrolized with hydrochloric acid at 120°C, neutralized to pH 5.0 with sodium carbonate and filtered. The filtrate was used for analysis and sensory test as the seasoning sample. The appropriate condition of preparation was as follows: bonito meal: soybean meal 4:6, 3 times amount of 4.5N hydrochloric acid and 12 hour-hydrolysis. The seasoning sample thus prepared gave distinctively rich taste and flavor, which were further improved by the treatment with 0.05 to 0.1% amount of active carbon. Light yellow powder product with good reconstitution properties was obtained by spray drying.