• Korean Journal of Food Science and Technology
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• v.24 no.4
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• pp.330-334
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• 1992

In order to improve the flavor quality of a soy sauce, hydrolyzed vegetable protein(HVP), it was subjected to ethanol fermentation by Saccharomyces rouxii and the effect of several environmental factors on the alcohol fermentation of S. rouxii in HVP was investigated. The NaCl content of HVP affected significantly on the growth of S. rouxii, showing growth inhibition above the value of 6%(w/v). The growth of S. rouxii was not inhibited by the coloring materials of HVP. The proper initial concentration of glucose for the growth of the yeast was ranged from 15%(w/v) to 25%(w/v). The optimal temperature for the growth and alcohol production was $25^{\circ}C$. The growth increased with the increasing rate of aeration, while alcohol concentration of fermented HVP showed its maximum value of 4.2%(w/v) at the aeration rate of 0.5 vvm.

• Korean Journal of Food Science and Technology
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• v.29 no.5
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• pp.839-846
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• 1997

Addition of three natural flavoring materials, hydrolyzed vegetable protein (HVP), hydrolyzed animal protein (HAP) and yeast extract (YE), into 0.2 M cystine-0.1 M lactose-0.1 M maltose solution (control) was studied for development of meat-like flavor by Maillard reaction. The HVP, HAP and YE were added individually at various concentrations and were mixed at selected concentration in order to compare their effects. The absorbance, color, sensory characteristics and volatile compounds of the solutions after the reaction at $100^{\circ}C$ for 8 hr were measured. The results showed that the absorbances of reaction solution at 420 nm and 278 nm were increased as reaction time and the concentration of the natural flavoring material increased. Also ‘L’ values of reaction solutions added with HVP, HAP or YE decreased while the ‘b’ value increased slightly. From the results of sensory evaluation 1.16% HVP, 0.94% HAP, 1.48% YE or 1.16% HVP + 0.94% HAP were selected as the appropriate substrates for the meat-like flavor development. The volatile compounds identified by GC/MS for the control and those added with 1.16% HVP or 1.16% HVP+0.94% HAP were 1 hydrocarbons, 9 aldehydes, 5 ketones, 1 ester, 5 alcohols, 2 aromatics(benzene), 2 furans, 1 sulfur compound.

• Applied Biological Chemistry
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• v.40 no.5
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• pp.404-408
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• 1997

Enzymatically hydrolyzed vegetable protein (eHVP) was produced from soy protein using proteases, and the physicochemical properties were examined. Soy protein hydrolysate of 6% protein and 50% degree of hydrolysis was useful for the base of savory ingredients. The Maillard-reacted and flavoring compound-added hydrolysate had improved flavor. It was for enzymatically hydrolyzed soy sauces and dehydrated seasonings. ISP hydrolysate of low molecular weight $(MW{\sim}250)$ and high protein content (85%) was suitable for special uses such as infant diets, sports nutrition, and medical diets. The eHVP gave no limitation of dosage in the formulation as a flavor enhancer. The byproduct of protein hydrolysis was found to have high content of fiber (21%) and to have potential for the use as dietary fiber or bulking agents.

• Applied Biological Chemistry
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• v.42 no.2
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• pp.152-155
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• 1999

Effects of pH, amino acids, hydrolyzed protein and potassium phosphate on caramelization were investigated for improvement of its reaction rate. The caramelization was performed with starch syrup at $110^{\circ}C$ and the different color functions-metric saturation(Suv), 5-hydroxymethylfurfural (HMF) contents and absorbance at 420 nm were measured. As the pH was raised from 4 to 10, the reaction rate (Suv/hr) was increased by 31.9% along with significant increase in HMF content and absorbances at 420 nm. Among the several amino acids, arginine and glycine were very effective for improvement of caramelization, which may be due to Maillard reaction. When $K_2HPO_4$ were added in different ratio with arginine, glycine, HVP or HAP, the effects of arginine and HAP on thee rate were markedly enhanced while the effects of glycine and HVP were rather reduced.

• Korean Journal of Food Science and Technology
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• v.26 no.6
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• pp.781-786
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• 1994

Meatlike flavors were manufactured using hydrolyzed vegetable protein (HVP) with several reactive precursors at different reaction conditions. Both pH and temperature affected significantly on brown colority of reaction product, whose velocity became fast with increasing pH and temperature. Drastic decrease in residual reducing sugars and free amino acids appeared until 1 hour, being little affected by reaction temperature. Glutamic acid and cysteine were decreased with reaction time, whereas glycine and methionine remained constant. Forty nine aroma compounds formed through Maillard reaction were isolated and identified with GC/MSD, including 3-methyl butanal, 2-methyl tetrahydrothiophen-3-one, 3,4-dimethylthiophene and 2,4-dimethyl thiazole previously known as natural meat flavors. The sensory evaluation showed that one-hour reaction product was the highest in savory taste and the lowest in nasty taste on the level of 5% significant difference among all reaction products tested in this experiment. From the results above, it could be speculated that the initial stage of Maillard reaction in this experimental system occured until one hour, thereafter, savory taste decreased accompanied by increasing nasty taste with elapsed reaction time.

• Korean Journal of Food Science and Technology
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• v.41 no.5
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• pp.522-527
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• 2009

The principal objective of this study was to assess the effects of various manufacturing conditions of soy sauce containing hydrolyzed vegetable protein (HVP) (HVP-soy sauce) on 3-monochloropropane-1,2-diol (3-MCPD) contents. Various HVP soy sauces were prepared under different conditions of alkaline treatment and retention process. Derivatives of heptafluorobutylimidazole (HFBI) 3-MCPD were determined via GC/MS below $0.010{\mu}g/g$, which was sensitive with a good recovery rate. The quantity of 3-MCPD decreased with the pH and temperature of alkaline treatment, and the time and temperature of the retention process increased. Alkaline treatment at pH 10.0-10.5 and a 72 hr retention process were shown to reduce effectively the 3-MCPD contents of HVP-soy sauces. This result indicates that the manufacturing process, particularly alkaline treatment, and retention process would be critical steps in managing 3-MCPD contents in HVP-soy sauce.

• Korean Journal of Food Science and Technology
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• v.35 no.6
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• pp.1045-1052
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• 2003

To develop a burnt beef flavor by reaction flavor technology, hydrolyzed vegetable protein (HVP) was reacted with precursors. Ribose, cysteine, furaneol, thiamin, methionine, garlic powder, and phospholipid were selected as suitable precursors for producing a burnt beef flavor. HVP and the selected precursors were reacted in a high pressure reactor to optimize reaction parameters, such as temperature, time, and water content. Optimum reaction conditions were $130^{\circ}C$, 1 hr, and 7.5% water addition. A burnt beef flavor was generated without pH adjustment. On the basis of an omission test, cysteine, furaneol, thiamin, and garlic powder were evaluated for optimization using response surface methodology. The optimum composition of precursore was determined to be 7.7% cysteine, 7.3% furaneol, 2.1% thiamin, and 6.9% garlic powder. Based on these results, optimum reaction conditions for the production of a burnt beef flavor from HVP were 5% ribose, 5% methionine, 5% phospholipid, 7.7% cysteine, 7.3% furaneol, 2.1% thiamin, 6.9% garlic powder, 7.5% water addition, $130^{\circ}C$ reaction temperature, and 1hr reaction time.

• Korean Journal of Food Science and Technology
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• v.29 no.6
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• pp.1125-1130
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• 1997

The effects of enzyme combination, pH, acid washing and enzyme treatment sequence were investigated in the hydrolysis of soy protein. Comparing Alcalase vs. Neutrase/Alcalase, it appeared that Neutrase/Alcalase was more efficient than Alcalase alone, as the highest degree of hydrolysis (DH) was seen in Neutrase/Alcalase. A surprisingly high DH (more than 60%) was observed with Flavourzyme in the second hydrolysis. The separation of insolubles from the first hydrolysis had little effect on the second hydrolysis. When the washing water from the first hydrolysis was reused in the next hydrolysis, the DH and protein recovery were increased. The addition of calcium ion showed not so much positive effects by the stabilization of Neutrase on the Protein hydrolysis. The use of carbohydrase and repeated acid washing gave positive effects on DH. The simultaneous treatment using endoprotease and exoprotease with pH adjustment improved DH significantly.

• Korean Journal of Food Science and Technology
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• v.38 no.5
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• pp.621-627
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• 2006

To characterize aroma properties of burnt beef reaction flavor manufactured by extrusion, volatile flavor compounds and aroma-active compounds were analyzed by simultaneous steam distillation and solvent extraction (SDE)-gas chromatography-mass spectrometry-olfactometry (GC-MS-O). Hydrolyzed vegetable protein (HVP) was successfully extruded with precursors (glucose, cystine, furaneol, thiamin, methionine, garlic powder, and lecithin) at $160^{\circ}C$, screw speed of 45 rpm, and feed rate of 38 kg/hr. Sixty eight volatile flavor compounds were found in burnt beef reaction flavor. The number of volatile flavor compounds decreased significantly when HVP was extruded either with furaneol-free precursors or without precursors. Twenty seven aroma-active compounds were detected in burnt beef reaction flavor. Of these, methional and 2-methyl-3-furanthiol were the most intense aroma-active compounds. It was suggested that furaneol played an important role in the formation of burnt beef reaction flavor.

• Korean Journal of Food Science and Technology
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• v.41 no.2
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• pp.122-130
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• 2009

Maillard reaction products (MRPs) were produced from aqueous solution of various sugars with hydrolyzed wheat gluten (HWG) with different temperatures, pressures, pH values and solvents. The physicochemical properties of MRPs were investigated and DPPH and hydroxyl radical scavenging activity and sensory properties were also assessed. MRPs from ribose and HWG evidenced the highest preference for meaty flavor and antioxidant activity and also evidenced higher antioxidant activity with larger pH reductions and higher browning index increases than were observed in other MRPs. The antioxidant activities were increased with increased reaction temperature and pressure. The most preferred meaty flavor was obtained from MRPs with ribose at 140$^{\circ}C$ in an oil bath with the pH adjusted to 9 in water as a solvent, and heated for 30 mins.