US 2005.0025877A1 (19) United States (12) Patent Application Publication (10) Pub. No.: US 2005/0025877 A1 Cuenca et al. (43) Pub. Date: Feb. 3, 2005 (54) HYDROLYZED VEGETABLE PROTEIN (22) Filed: Jul. 8, 2004 LIQUID COMPOSITIONS (30) Foreign Application Priority Data (75) Inventors: Lynn M. Cuenca, Caloocan City (PH); Christina Rowena S. Bautista, Jul. 28, 2003 (PH) - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 120O3OOO324 Batangas (PH); Flora H. Alvarez, Bulacan (PH); Kennie U. Dee, Quezon Publication Classification City (PH) (51) Int. Cl." ....................................................... A23L 1/10 Correspondence Address: (52) U.S. Cl. .............................................................. 426/650 BROWN & MICHAELS, PC 400 M & T BANK BUILDING 118 NORTH TOGA ST (57) ABSTRACT ITHACA, NY 14850 (US) Good tasting hydrolyzed vegetable protein liquid Seasoning (73) Assignee: NUTRI-ASIA, INC., Mandaluyong City compositions where the vegetable protein has been hydro (PH) lyzed with sulfuric acid. The novel compositions address the bitter taste associated with Sulfuric acid-hydrolyzed veg (21) Appl. No.: 10/887,487 etable proteins. US 2005/0025877 A1 Feb. 3, 2005 HYDROLYZED VEGETABLE PROTEIN LIQUID 0010. The vegetable protein sources include, among oth COMPOSITIONS ers, corn, rice, wheat, Soy, nuts, and mixtures thereof. The preferred vegetable protein Source is Soybean. REFERENCE TO RELATED APPLICATIONS 0001. This application claims an invention which was 0011. The flavor enhancer is a mixture consisting of disclosed in Republic of the Philippines Patent Application disodium 5'-inosinate and disodium 5'-guanylate, a common No. 12003000324, filed Jul. 8, 2003, entitled “HYDRO flavor enhancer in the industry. The mixture could also come LYZED VEGETABLE PROTEIN LIOUID COMPOSI from natural Sources, Such as, for example, yeast extract. TIONS'. Pursuant to 35 U.S.C. S 119 (a)-(d) and (f), 35 The mixture contains preferably 5-95% w/w, more prefer U.S.C. S 172 and 35 U.S.C. S 365(a) and (b), the benefit of ably 20-80% w/w, and most preferably 30-70% w/w diso the earlier-filed foreign application is hereby claimed, and dium 5'-inosinate. the aforementioned application is hereby incorporated herein by reference in its entirety. 0012. The sodium chloride concentration should not be more than 13% w/w, preferably not more than 12% w/w of BACKGROUND OF THE INVENTION the composition. This concentration is less than the lower limit of the 15-25% w/w range of the Japanese Agricultural 0002) 1. Field of the Invention Standard for hydrolyzed Soy Sauce, which presumably was 0003. The invention pertains to the field of food science. set for soybean hydrolyzed with hydrochloric acid. The More particularly, the invention pertains to good tasting Sodium chloride limit of this invention, in combination with hydrolyzed vegetable protein liquid Seasoning compositions the flavor enhancer disodium inosinate and disodium gua where the vegetable protein has been hydrolyzed with nylate, and the organic acid(s) are the key components in Sulfuric acid. formulating an organoleptically acceptable liquid HVP 0004 2. Description of Related Art product using sulfuric acid-hydrolyzed HVP. 0005 The preparation of conventional hydrolyzed veg 0013 The hydrolyzed vegetable protein liquid composi etable proteins (HVP), most commonly hydrolyzed soybean tion may also contain a number of other ingredients nor protein, is generally carried out by acid hydrolysis with mally used in Seasonings Such as monosodium glutamate, concentrated hydrochloric acid. AS is known, hydrolyzing Sugar, caramel, colorants, alcohol, Spices, preservatives, and protein with hydrochloric acid results in chlorination of artificial and natural flavors. glycerol, derived from the residual fatty Substances present in the crude protein, which produces chlorohydrins Such as EXAMPLES mono-chloropropanediols and di-chloropropanol. These chlorohydrins are Suspected to be potential carcinogens 0014 Preparation of Hydrochloric Acid-Hydrolyzed Soy based on animal tests and are therefore undesirable even Extract: though no epidemiological data exists to Support their car cinogenicity in human population. 0.015 300 kg of soybean meal (50% protein), 450 L of water, and 250 L of 30% w/v hydrochloric acid were loaded 0006 The formation of the chlorohydrins can be avoided into a reactor and the hydrolysis allowed to proceed for 6 by using Sulfuric acid in place of hydrochloric acid. How hours at 10 psi using direct Steam injection. The resulting ever, the hydrolyzed proteins produced by hydrolyzing with crude hydrolyzate was neutralized with Sodium hydroxide, Sulfuric acid are of inferior quality Since they exhibit a bitter flavor. and then filtered through a plate and frame press. The cake was washed with 450 L of water. The filtrates were com 0007. The present invention relates to novel hydrolyzed bined and made up with water and sodium chloride to 7.5% vegetable protein liquid Seasoning compositions using Sul w/w protein and 12% w/w Sodium chloride. furic acid-HVP having improved organoleptic quality. More Specifically the invention relates to formulations using Sul 0016 Preparation of Sulfuric Acid-Hydrolyzed Soy furic acid-HVP in preparation of soy sauce or soy-based Extract: Seasonings. 0017 300 kg of soybean meal (50% protein), 450 L of SUMMARY OF THE INVENTION water, and 250 L of 35% w/v Sulfuric acid were loaded into a reactor and the hydrolysis allowed to proceed for 8 hours 0008. The present invention relates to good tasting hydro at 10 psi using direct Steam injection. The resulting crude lyzed vegetable protein liquid Seasoning compositions hydrolyzate was neutralized with Sodium hydroxide, and where the vegetable protein has been hydrolyzed with then filtered through a plate and frame preSS. The cake was Sulfuric acid. The novel compositions address the bitter taste washed with 450 L of water. The filtrates were combined and asSociated with Sulfuric acid-hydrolyzed vegetable proteins. made up with water and sodium chloride to 7.5% w/w DETAILED DESCRIPTION OF THE protein and 12% w/w Sodium chloride. INVENTION Example 1 0009. The present invention relates to hydrolyzed veg etable protein liquid compositions comprising: i). Sulfuric 0018. The following soy sauce formulations were pre acid-HVP; ii). a mixture of disodium inosinate and disodium pared using the Sulfuric acid-hydrolyzed Soybean protein guanylate; iii). an edible organic acid; and iv). a Sodium produced as described above. All percentages are expressed chloride concentration of not more than 13% w/w. in W/w. US 2005/0025877 A1 Feb. 3, 2005 0021 Flavor Mate 950 (Red Star, Milwaukee, Wis. 53202) is a highly refined bakers yeast extract that contains high levels of naturally occurring disodium inoSinate and Example Example Example Example Ingredients 1A 1B 1C 1D disodium guanylate. Sulfuric acid-HVP 3.75% 3.75% 3.75% 3.75% 0022. Using an expert panel of 20, blind taste compari Sodium Chloride 11% 11% 11% 11% Sons were conducted for each formulation against Example Lactic Acid O.O6% O.06% 2A. Example 2B was equally preferred as Example 2A. I - G* O.O45% O.O45% Example 2C was also equally preferred as Example 2A. Monosodium glutamate 0.5% O.5% O.5% O.5% Caramel 2% 2% 2% 2% Example 2D, however, was preferred by 70% of the panel Colorant O.O1% O.O1% O.O1% O.O1% ists verSuS Example 2A, clearly showing the enhanced pH 4.5 4.5 4.4 4.4 organoleptic quality when lactic acid is combined with a mixture of disodium inoSinate and disodium guanylate. *50/50 weight ratio of disodium inosinate to disodium guanylate Example 3 0.019 Using an expert panel of 20, blind taste compari Sons were conducted for each formulation against Example 0023 The following soy sauce formulations were pre 1A. Example 1B was preferred by 65% of the panelists pared using the hydrochloric acid- and Sulfuric acid-hydro versus Example 1A. Example 1C was preferred by 55% of ly Zed Soybean proteins produced as described above. All the panelists verSuS Example 1A. Example 1D, however, percentages are expressed in W/w. Example Example Example Example Example Example Ingredients 3A 3B 3C 3D 3E 3F Hydrochloric acid-HVP 3.75% Sulfuric acid-HVP 3.75% 3.75% 3.75% 3.75% 3.75% Sodium Chloride 15% 11% 11% 11% 13% 15% Lactic Acid O.04% O.04% O.04% O.04% I - G* O.O15% O.15% O.15% O.15% O.15% Monosodium glutamate O.15% Caramel 2% 2% 2% 2% 2% 2% Preservative O.1% O.1% O.1% O.1% O.1% O.1% Colorant O.O1% O.O1% O.O1% O.O1% O.O1% O.O1% pH 4.5 4.4 4.4 4.5 4.5 4.5 *50/50 weight ratio of disodium inosinate to disodium guanylate was preferred by 85% of the panelists versus Example 1A, 0024 Example 3A is a commercially available soy sauce clearly showing the enhanced organoleptic quality when in the Philippines using hydrochloric acid-hydrolyzed Soy lactic acid is combined with a mixture of disodium inosinate bean protein. Using an expert panel of 20, blind taste and disodium guanylate. comparisons were conducted for each formulation against Example 3A. Example 3B was only 35% preferred versus Example 2 Example 3A. Example 3C was also 35% preferred versus 0020. The following soy sauce formulations were pre Example 3A. Example 3D, however, was equally preferred pared using the Sulfuric acid-hydrolyzed Soybean protein as Example 3A, clearly showing the importance of combin produced as described above. All percentages are expressed ing lactic acid with a mixture of disodium inoSinate and in W/w. disodium guanylate in sulfuric acid-HVP formulations. 0025 Taste comparisons of Examples 3D, 3E and 3F against Example 3A show the effect of increasing Salt level. Example Example Example Example While Example 3D at 11% w/w salt was equally preferred Ingredients 2A 2B 2C 2D as Example 3A, Example 3E at 13% w/w salt was only 40% preferred versus Example 3A, and Example 3F at 15% w/w Sulfuric acid-HVP 3.75% 3.75% 3.75% 3.75% Salt was monadically unacceptable organoleptically.