CN118325996A

CN118325996A - Marine product oligopeptide composition, preparation method thereof and application thereof in delicious seasoning

Info

Publication number: CN118325996A
Application number: CN202410684183.7A
Authority: CN
Inventors: 李德山
Original assignee: Zhongchuang Shenghui Health Industry Dalian Co ltd
Current assignee: Zhongchuang Shenghui Health Industry Dalian Co ltd
Filing date: 2024-05-30
Publication date: 2024-07-12

Abstract

The invention belongs to the technical field of foods and seasonings, and relates to a marine product oligopeptide composition, a preparation method thereof and application thereof in delicious seasonings. The marine oligopeptide composition is obtained by enzymolysis of seaweed, sea intestine, scallop, dried shrimp, bonito, etc. A method for preparing a marine oligopeptide composition, comprising the following specific steps: step 1, preparing marine products as raw materials; and 2, sequentially placing enzymes into the raw materials for enzymolysis to obtain the marine product oligopeptide composition. The oligopeptide composition prepared by the invention is applied to the delicious seasoning, so that the freshness of the delicious seasoning can be improved and the salinity can be reduced; in particular to the application in the delicious sauce (or soy sauce).

Description

Marine product oligopeptide composition, preparation method thereof and application thereof in delicious seasoning

Technical Field

The invention belongs to the technical field of foods and seasonings, and relates to a marine product oligopeptide composition, a preparation method thereof and application thereof in delicious seasonings.

Background

In the last decade, research on biological activity of shellfish enzymatic hydrolysate obtained by enzymatic hydrolysis process has received a lot of attention. For example, the university of Xiamen Jimei uses clam protein as raw material, and uses proteinase hydrolysis (proteolysis process) to prepare active polypeptide, and uses in vitro experiment to evaluate antioxidant activity and ACE inhibition activity of said active polypeptide, and makes separation, purification and structure identification of correspondent active polypeptide.

The protein enzymolysis process is completed by endopeptidase and exopeptidase. The former is a polypeptide and the latter is a free amino acid, so that the hydrolysis ability is improved by adding an endonuclease or an exonuclease. The protein types and amino acid composition ratios in the different hydrolysis raw materials are different, so that the selection of enzymes and the hydrolysis conditions of the enzymes are also obviously different. In addition, as the exogenous enzyme technology, it can be classified into a single enzymatic hydrolysis technology, a double enzymatic hydrolysis technology, and a multi-enzyme complex enzymatic hydrolysis technology: (1) technique of single enzyme enzymolysis (single enzyme method): the single enzyme method is a method for hydrolyzing protein in raw materials by only one exogenous enzyme to obtain hydrolyzed protein; (2) double enzyme enzymolysis technology: two enzymes with complementary effects on the enzymolysis specificity of protein substrates are selected, so that a good hydrolysis effect can be obtained; (3) multienzyme composite enzymolysis technology (multienzyme composite method): the multienzyme complex method is a method of hydrolyzing a raw material protein with a plurality of (two or more) enzymes.

Human beings survive without leaving the ocean. The sea algae are various and mainly classified into brown algae, green algae and red algae, and as brown algae, edible algae such as kelp and undaria pinnatifida, kelp, hemerocallis, sargassum fusiforme, sargassum pallidum, carrageen, kelp and gulfweed (such as gulfweed, gulfweed and gulfweed), etc., and among them, kelp, hemerocallis, sargassum fusiforme, etc. are not important edible algae, but are widely used because of availability of sufficient resources; examples of the green algae include important edible algae such as Ulva (Ulva pertusa, etc.), cynanchum otophyllum, oyster, enteromorpha prolifera, etc. Shellfish, fish, shrimp, etc. are also in the ocean for human ingestion.

As the existing delicious seasoning mainly comprises fermented soy sauce, has single delicious taste and usually has higher salt content, a great deal of researches show that the oligopeptide composition containing various active peptides and amino acids can be obtained by sequentially carrying out enzymolysis on marine products by two or more enzymes under specific conditions. These oligopeptide compositions have unique umami taste and can be applied to condiments to develop umami condiments with reduced salt intake.

Disclosure of Invention

In view of the technical problems existing in the prior art, the invention relates to a marine product oligopeptide composition, a preparation method thereof and application thereof in delicious condiments. The oligopeptide composition can improve freshness and reduce salinity of flavoring agent.

A marine oligopeptide composition is prepared from seaweed, sea intestine, scallop, dried shrimp skin, bonito, etc. by enzymolysis.

A method for preparing a marine oligopeptide composition, comprising the following specific steps:

step 1, preparing marine products as raw materials;

And 2, sequentially placing enzymes into the raw materials for enzymolysis to obtain the marine product oligopeptide composition.

Further, in step1, the marine product is firstly selected from brown algae or green algae; the brown algae is one or more of herba Zosterae Marinae, thallus laminariae, hemerocallis, cyrtymenia Sparsa, sargassum pallidum, herba Pelargonii Graveolentis, cyrtymenia Sparsa, and Sargassum; the green algae is one or a combination of more of ulva, oyster, enteromorpha or Taiwan produced great-cost green moss; in particular, the raw material is not red algae.

Further, in step 2, the enzymolysis conditions are: the concentration of the enzyme is 2-10 mg/g, the mass percentage concentration of the substrate is 2-10% (based on the protein content), the temperature is 45-60 ℃ and the time is 1-10 hours.

Preferably, in step 2, the enzymolysis conditions are: the concentration of the enzyme is 5mg/g, the mass percentage concentration of the substrate is 2.5 percent (based on the protein content), the temperature is 50 ℃, and the time is 100 minutes to 10 hours.

Further, in step 2, the enzyme comprises one or more combinations of complex protease, neutral protease, papain, alkaline protease or pancreatin, and flavourzyme.

Further, in the oligopeptide composition, the molecular weight of the oligopeptide is between 200 daltons and 4000 daltons.

Further, the oligopeptide composition comprises the following components in parts by mass: 35 to 66 parts by mass of oligopeptide, 5 to 25 parts by mass of carbohydrate, 5 to 10 parts by mass of amino acid, 3 to 12 parts by mass of sodium and 0 to 10 parts by mass of potassium.

The oligopeptide composition can be applied to delicious condiments.

Further, the delicious seasoning is delicious sauce (or soy sauce) and comprises the following raw materials in parts by mass: 5-16 parts by mass of sodium chloride, 2-80 parts by mass of marine product oligopeptide composition, 15-65 parts by mass of brewed soy sauce and 0-4 parts by mass of fresh-increasing agent; 1-10 parts of soft white sugar; 0-1 part of monosodium glutamate; 0-3 parts of acid hydrolyzed vegetable protein seasoning liquid; 0-0.1 part of taste nucleotide disodium; 0-0.1 parts of yeast extract; 0-0.2 parts of potassium sorbate; 0-0.3 parts of caramel color; 35-45 parts of water.

Further, the preparation method of the delicious sauce (or soy sauce) comprises the following steps: pouring the materials into a stirring tank together, starting a stirring paddle, and stirring for 150 minutes at normal temperature to enable the materials to be fully mixed and dissolved into delicious sauce (or soy sauce); conveying the mixture into a sterilizer by a pipeline for high-temperature sterilization, wherein the temperature is controlled at 125 ℃ and the time is 6 seconds; sampling the sterilized fresh flavor sauce (or soy sauce), and checking the total number of bacterial colonies with a bacterial colony tester, wherein the total number of bacterial colonies is less than or equal to 100CFU/m1 as a qualified product; conveying the qualified products to a filling machine of a clean workshop by using a pipe for bottle filling; performing weight spot check with a metal detector every 75 minutes during canning; and (5) sending the bottled delicious sauce (or soy sauce) into a packaging machine for carton packaging after the weight sampling inspection and the metal detection are qualified.

Further, the delicious seasoning is delicious salt, and the delicious salt comprises the following raw materials in parts by mass: 70-90 parts by mass of sodium chloride, 4-65 parts by mass of oligopeptide composition and 0-40 parts by mass of additive.

Further, the additive is a taste masking agent, a taste improving agent or a flavoring agent, and may be other additives commonly used in the art.

The umami flavoring of the present invention is preferably in a liquid form.

Compared with the prior art, the invention has the following effects.

The oligopeptide composition prepared by the invention is applied to the delicious seasoning, so that the freshness of the delicious seasoning can be improved and the salinity can be reduced; in particular to the application in the delicious sauce (soy sauce).

Detailed Description

The present invention will be further described below, but the present invention is not limited thereto.

step 1, preparing marine products as raw materials;

The oligopeptide composition can be applied to delicious condiments.

Further, the delicious seasoning is delicious sauce (or soy sauce) and comprises the following raw materials in parts by mass: 5-16 parts by mass of sodium chloride, 2-80 parts by mass of marine product oligopeptide composition, 15-65 parts by mass of brewed soy sauce and 0-4 parts by mass of fresh-increasing agent; 1-10 parts of soft white sugar; 0-1 part of monosodium glutamate; 0-3 parts of acid hydrolyzed vegetable protein seasoning liquid; 0-0.1 part of taste nucleotide disodium; 0-0.1 parts of yeast extract; 0-0.2 parts of potassium sorbate; 0-0.03 parts of caramel color; 30-45 parts of water.

Further, the preparation method of the delicious sauce (or soy sauce) comprises the following steps: pouring the materials into a stirring tank together, starting a stirring paddle, and stirring for 150 minutes at normal temperature to enable the materials to be fully mixed and dissolved into delicious sauce (soy sauce); conveying the mixture into a sterilizer by a pipeline for high-temperature sterilization, wherein the temperature is controlled at 125 ℃ and the time is 6 seconds; sampling the sterilized fresh flavor sauce (or soy sauce), and checking the total number of bacterial colonies with a bacterial colony tester, wherein the total number of bacterial colonies is less than or equal to 100CFU/m1 as a qualified product; conveying the qualified products to a filling machine of a clean workshop by using a pipe for bottle filling; performing weight spot check with a metal detector every 75 minutes during canning; and (5) sending the bottled delicious sauce (or soy sauce) into a packaging machine for carton packaging after the weight sampling inspection and the metal detection are qualified.

Further, the delicious seasoning is delicious salt, and the delicious salt comprises the following raw materials in parts by mass: 60-70 parts by mass of sodium chloride, 4-65 parts by mass of oligopeptide composition and 0-10 parts by mass of additive.

In this embodiment, during the enzymolysis process: first, one or more enzymes selected from the group consisting of complex protease, neutral protease, papain, alkaline protease and pancreatin are used for enzymolysis, and then flavourzyme is used for enzymolysis.

The oligopeptide composition of the present invention is prepared from marine algae, etc. by sequentially hydrolyzing with two or more enzymes under specific conditions, and contains various active peptides and amino acids by using flavourzyme as the essential enzyme.

In this embodiment, the optimal hydrolysis conditions for the above 6 enzymes were determined. Wherein, the optimal hydrolysis conditions of the composite protease are as follows: enzyme addition amount 5mg/g (3800U/g) at 45℃pH 7.0; the optimal hydrolysis conditions for neutral proteases are: enzyme addition amount is 5mg/g (1800U/g) at 45 ℃ and pH 7.0; the most suitable hydrolysis conditions of papain are: enzyme addition amount is 5mg/g (4000U/g) at 50 ℃ and pH 6.5; the most suitable hydrolysis conditions for alkaline proteases are: 50 ℃, pH9.0, enzyme addition amount 5mg/g (3000U/g); pancreatin pH8.0, enzyme addition 5mg/g (10,000U/g), flavourzyme optimal hydrolysis conditions were: the enzyme was added in an amount of 5mg/g (2700U/g) at 50℃and pH 7.5.

In the enzymolysis process of the present embodiment, when the temperature is controlled to 45 to 50 ℃, the dissolution of amino nitrogen increases significantly. On the other hand, the maximum reaction temperature of the enzyme is 60 ℃, and under the temperature condition, 70% of the enzyme activity is still maintained after the incubation for 100 min. If the temperature is higher than 60 ℃, the amino nitrogen elution tends to decrease with an increase in temperature. This is because appropriate heating can loosen the protein structure and expose more enzyme sites, and the enzyme activity reaches the optimal action state. However, as the temperature continues to rise, the enzyme activity gradually decreases, resulting in a decrease in the amino nitrogen content. In the enzymolysis process for carrying out enzymolysis on seaweed, the influence sequence of each factor on the hydrolysis degree is as follows: enzyme concentration, temperature, time. Based on this, preferable enzymolysis process conditions are: the concentration of enzyme was 5mg/g and the mass percentage concentration of the substrate was 2.5% (based on the protein content), the temperature was 50℃and the time was 100 minutes. In one example, during the enzymolysis process, a certain amount of NaOH may be added in order to maintain the stability of the pH of the enzymolysis reaction solution. After the enzymolysis is finished, the NaOH can be neutralized by hydrochloric acid and is converted into a large amount of sodium chloride. Thus, in this example, the weight ratio of sodium chloride in the oligopeptide composition is more than 10%.

In particular, in one example, the umami flavoring is preferably an umami salt, which contains the following raw materials in parts by mass: 100 parts by mass of sodium chloride, 4-30 parts by mass of the oligopeptide composition and 0-4 parts by mass of an additive.

In this embodiment, the additive may be a taste masking agent (e.g., a masking agent for masking unpleasant taste such as bitterness or metallic taste of a sodium chloride substitute material), a taste improver or a flavoring agent, or may be other additives commonly used in the art such as sugar, lactose, mannitol, acid, vitamin, yeast, amino acid, fluoride, iodide, mineral, spice, or other functional additives or nutrients; anti-caking agents or flow additives, and the like. As the additive, preferred are taste masking agents and taste improving agents. In particular, since the two types of additives, taste masking agents and taste improving agents, often overlap, they are sometimes also collectively referred to as "taste enhancers". As the taste masking agent, a taste masking agent commonly used in the art can be used. For example, edible organic acids and salts thereof, such as succinic acid, citric acid, lactic acid, malic acid, and the like, may be used; amino acids and derivatives thereof, such as glutamate, and the like; yeast or yeast extract; hydrolyzed proteins derived from yeast extracts and the like; a polypeptide; hydrolyzing the vegetable protein; hydrolyzing fat; ribonucleotides and salts thereof; flavonoids; trehalose; gluconate; amides of amino acids with dicarboxylic acids; products from Maillard reactions and fermented foods such as bean paste, fish paste, sardine and cheese; other flavor modifying substances or taste modifiers, etc. are also possible. One or a combination of two or more of them may be used as the taste masking agent. As the taste improving agent, those commonly used in the art can be used. For example, a spice oleoresin or oil derived from any one of allspice, basil, capsicum, cinnamon, clove, dill, marjoram, nutmeg, red pepper, black pepper and turmeric may be used; essential oils such as fennel oil, caraway oil, clove oil, eucalyptus oil, garlic oil, ginger oil, peppermint oil, onion oil, pricklyash peel oil, rosemary oil, citrus oils (such as orange oil, lemon oil, bitter orange oil, and tangerine oil); garlic flavor such as garlic, leek, chives, onion, etc.; plant extracts such as arnica extract, chamomile extract, hops extract, calendula extract, etc.; plant spice extracts such as blackberry, chicory root, cocoa, coffee, cola tree, licorice, rose hip, sarsassafras root, sassafras bark, tamarind, licorice, vanilla, etc.; protein hydrolysates such as Hydrolyzed Vegetable Proteins (HVPs), meat protein hydrolysates, milk protein hydrolysates, and the like; natural and artificial mixed fragrances; processed (reacted) fragrances produced by Maillard-type reactions between reducing sugars and protein-derived components, including amino acids, and the like. One or a combination of two or more of them may be used as the taste improving agent.

As the flavoring agent, a separate flavoring agent commonly used in the art may be used. For example, one or a combination of two or more of benzaldehyde, diacetyl (2, 2-butanedione), vanillin, ethyl vanillin, and citral (i.e., 3, 7-dimethyl-2, 6-octadienal) may be used.

Further, as the flavoring agent, for example, flavoring agents disclosed in WO2004/075663 and the like can also be used.

In the flavor enhancer of the present embodiment, the sodium chloride may be one or more salts derived from sea salt, rock salt, purified (vacuum) salt, synthetic salt containing 20 to 30 mass% of potassium chloride, or the like.

The form of the umami seasoning of the present embodiment is preferably a liquid seasoning liquid or soy sauce.

Example 1.

Taking 10 kg of fresh hemerocallis, homogenizing into paste, preparing into 2.0-2.5% (based on protein content) of homogeneous paste of hemerocallis, hydrolyzing with papain and flavourzyme, concentrating at low temperature in vacuum by a vacuum concentration pump, and spray drying by a drying tower to obtain the hemerocallis oligopeptide composition.

As an enzymolysis process, firstly, papain is used for enzymolysis, and the enzymolysis conditions are as follows: papain concentration 5mg/g, pH6.5, temperature 50℃for 100min; then, adding flavourzyme for continuous hydrolysis, wherein the enzymolysis conditions are as follows: the temperature is 53 ℃, the pH is 6.0-7.0, the substrate concentration is 2.5 percent (based on the protein content), the adding amount of the flavourzyme is 0.5 percent, and the time is 5 hours.

Results: the molecular weight of the oligopeptide is 200 daltons to 3,000 daltons; 10 g of the oligopeptide composition contained 4.8 g of oligopeptide, 0.7 g of amino acid, 2.0 g of carbohydrate, 620 mg of sodium and 320 mg of potassium.

The hemerocallis oligopeptide composition is used for preparing delicious sauce, 10 parts by mass of sodium chloride, 2 parts by mass of marine hemerocallis oligopeptide composition and 33 parts by mass of brewed soy sauce; 10 parts of soft white sugar; 45 parts of water and 0.02 part of potassium sorbate. The amino acid nitrogen in the umami sauce was measured to be 0.72 g/100 ml. (amino acid nitrogen less than 0.8 g/100 ml, delicious taste, can only be classified as an umami sauce, not soy sauce).

Example 2.

1. Preparation of seaweed

100 Kg of undaria pinnatifida is crushed and poured into a stainless steel reaction pot with an interlayer, 5% acetic acid solution is added to immerse the undaria pinnatifida, the undaria pinnatifida is soaked for 24 hours to dissolve acid soluble substances in the undaria pinnatifida, then acetic acid is discharged from a bottom drain pipe wrapped with multi-layer gauze, and deionized water is injected for repeated soaking. Thoroughly flushing residual acetic acid until the pH value of the solution is neutral, adding deionized water to enable the weight ratio of undaria pinnatifida to water to be about 1:20, then introducing hot steam into an interlayer of a double-layer reaction pot to enable the temperature of water in the pot to rise to 80 ℃, then turning on an automatic stirrer in the reaction pot, slowly adding 10% NaOH solution while stirring to enable the pH value of the solution to be 8.0, and continuously stirring until the undaria pinnatifida in the reaction pot is pasty.

The purpose of heating and adding alkali is: l) killing bacteria in the solution, preventing bacteria from propagating in the enzymolysis process and reducing the nutritional value of seaweed protein; 2) Because seaweed is insoluble in water, but can be dissolved in hot alkali solution, naOH solution is added to play a role in helping dissolution; 3) The seaweed can be denatured under the action of heat and alkali, the spatial structure of protein is changed, chemical bonds between peptide chains are broken, and the seaweed is more easily decomposed by protease; 4) The pH of the solution is adjusted so that the pancreatin can exert maximum biological activity.

2. Enzymolysis reaction

Maintaining the temperature of the solution in the reaction kettle at 80deg.C for at least half an hour, then introducing tap water from the interlayer to reduce the temperature of the solution in the kettle to 50deg.C, adding pancreatin (10,000U/g of Sichuan Deboler pharmaceutical Co.) in an amount of 3% of the dry weight of Undaria pinnatifida, and starting enzymolysis reaction under continuous stirring with a stirrer, and adjusting the amount of steam introduced into the interlayer of the reaction kettle to maintain the temperature at 50deg.C.

In the enzymolysis reaction process, especially in the early stage of enzymolysis reaction, due to the hydrolysis of pancreatin, the protein of undaria pinnatifida is continuously decomposed to generate polypeptide, and the polypeptide is continuously decomposed into short-chain peptide, even a small amount of free amino acid is generated under the action of aminopeptidase or aminopeptidase. Because the polypeptide, the small peptide or the amino acid is an ampholyte, the isoelectric point is most acidic, and the pH value of the whole reaction system can be continuously reduced along with the gradual increase of the generated peptide in the reaction process. In order to maintain the pH of the reaction solution at 8.0 while ensuring maximum bioactivity of pancreatin, it is necessary to continuously add dilute NaOH solution to the reaction solution.

And finishing the pancreatin enzymolysis reaction after 6 hours from the adding of pancreatin, and then continuing the enzymolysis reaction by using flavourzyme. The enzymolysis conditions are as follows: the temperature is 53 ℃, the pH is 6.0-7.0, the substrate concentration is 2.5 percent (based on the protein content), the adding amount of the flavourzyme is 0.5 percent, and the time is 5 hours. The reaction was stopped. At this time, the amount of steam introduced is increased to raise the temperature of the enzymatic hydrolysate to 80 ℃ and maintained for 30min, and the second step of the method is performed: firstly, inactivating enzyme to terminate enzymolysis reaction; and secondly, the mixed bacteria in the reaction liquid are killed again to prevent the bacteria from proliferating in the subsequent treatment process.

3. Filtration treatment

The enzymolysis reaction liquid is filtered by a plate-and-frame filter press and a micro-filtration compressor respectively. The filter membrane of the plate-and-frame filter press is thickened filter paper reinforced and fixed by two layers of cotton gauze, a quartz filter element with the filter pore diameter of 0.5 mu m is adopted in the micro-filtration compressor, and the two filter elements are used for filtering and removing pancreatin particles with larger granularity in the reaction liquid. Before using the plate-and-frame filter press, distilled water is pressed into the clean water from the filtrate inlet channel, so that no water leaks from other positions except the filtrate outlet, and the condition of the plate-and-frame filter press is proved to be good. Before using the micro-filtration compressor, the quartz filter element is firstly put into 5% NaOH dilute solution for cleaning, and then is washed by distilled water, so as to ensure the best filtering effect.

And adding 10% hydrochloric acid into the filtered double enzymolysis liquid to neutralize, and regulating the enzymolysis liquid to be neutral. In order to promote the dissolution of undaria pinnatifida protein, the stability of the pH value of an enzymolysis reaction liquid is maintained in the enzymolysis process, a considerable amount of NaOH is added, and then hydrochloric acid is used for neutralizing and converting the NaOH into a large amount of sodium chloride, wherein the sodium chloride accounts for more than 10% of the weight of the undaria pinnatifida oligopeptide composition.

4. Concentrating and drying

Vacuum concentrating at low temperature by vacuum concentration pump to evaporate a large amount of water in the solution under vacuum and low pressure, and spray drying by drying tower to obtain small peptide product produced by hydrolyzing Undaria pinnatifida protein with double enzymes.

Results: the molecular weight of the oligopeptide is 200 daltons to 3,000 daltons; 10 g of undaria pinnatifida oligopeptide composition comprises 4.6 g of oligopeptide, 0.7 g of amino acid, 1.9 g of carbohydrate, 620 mg of sodium and 320 mg of potassium.

The flavoring agent comprises flavoring juice with delicate flavor, sodium chloride 10 weight parts, sea product undaria pinnatifida oligopeptide 2 weight parts, and brewed soy sauce 33 weight parts; 10 parts of soft white sugar; 44.7 parts by mass of water and 0.2 part by mass of potassium sorbate; 0.1 parts by mass of caramel color. The amino acid nitrogen in the delicious sauce is measured to be 0.78 g/100 ml (the amino acid nitrogen is less than 0.8 g/100 ml), and the taste is delicious and can only be classified as the delicious sauce is not soy sauce.

Example 3.

Taking 10 kg of fresh kelp product, homogenizing into paste, preparing 2.0-2.5% (based on protein content) of kelp homogenized paste, hydrolyzing with papain and flavourzyme, concentrating at low temperature in vacuum by a vacuum concentration pump, and then spray-drying by a drying tower to obtain the kelp oligopeptide composition.

As an enzymolysis process, firstly, papain is used for enzymolysis, and the enzymolysis conditions are as follows: ultrasonic power is 250W, papain concentration is 5mg/g, pH is 6.5, temperature is 50 ℃ and time is 100min. Then, adding flavourzyme for continuous hydrolysis, wherein the enzymolysis conditions are as follows: ultrasonic power is 250W, temperature is 53 ℃, pH is 6.0-7.0, substrate concentration is 2.5% (based on protein content), the adding amount of flavourzyme is 0.5%, and time is 5 hours.

The composition of the kelp oligopeptide composition obtained by HPLC analysis and determination is as follows: the molecular weight of the oligopeptide is 200 daltons to 3,000 daltons; 10 g kelp oligopeptide composition contains 4.8 g oligopeptide, 0.7 g amino acid, 2.0 g carbohydrate, 640 mg sodium and 310 mg potassium.

The flavoring agent comprises flavoring juice with delicate flavor, sodium chloride 8 weight parts, sea food sea tangle oligopeptide 2 weight parts, and brewed soy sauce 35 weight parts; 10 parts of soft white sugar; 44.7 parts by mass of water and 0.2 part by mass of potassium sorbate; caramel color quality 0.1 part, amino acid nitrogen in the delicious sauce is measured to be 0.77 g/100 ml (amino acid nitrogen is lower than 0.8 g/100 ml, and the taste is delicious and can only be classified as the delicious sauce is not soy sauce).

The flavoring agent comprises (by weight parts) flavoring soy sauce, sodium chloride 8, sea product sea tangle oligopeptide 2, dried small shrimp oligopeptide 0.5, and brewed soy sauce 34.5; 10 parts of soft white sugar; 44.9 parts of water. 0.02 parts by mass of potassium sorbate; caramel color 0.1 parts, amino acid nitrogen 0.93 parts (amino acid nitrogen higher than 0.8 parts) per 100 parts of delicious soy sauce, and the taste is delicious and classified as delicious soy sauce. Reducing salt and improving freshness.

The flavoring agent is flavoring soy sauce with delicate flavor, sodium chloride 8 weight parts, sea product sea tangle oligopeptide 2 weight parts, bonito oligopeptide 0.5 weight parts, and brewed soy sauce 34.5 weight parts; 10 parts of soft white sugar; 44.7 parts by mass of water and 0.2 part by mass of potassium sorbate; caramel color quality 0.1 part, amino acid nitrogen in the delicious soy sauce is measured to be 0.98 g/100 ml, (amino acid nitrogen is higher than 0.8 g/100 ml, and the taste is delicious and is classified as the delicious soy sauce). Reducing salt and improving freshness.

Example 4.

Enteromorpha prolifera is rich in carbohydrate, protein, crude fiber, amino acid, fatty acid, vitamin and various minerals, wherein the iron content is recorded as the most of Chinese food on the nutrient composition table of Chinese food.

Taking 10 kg of fresh enteromorpha into paste, homogenizing to prepare 2.0-2.5% (based on protein content) enteromorpha homogenized paste, hydrolyzing with papain and flavourzyme, concentrating at low temperature in vacuum by a vacuum concentration pump, and then spray-drying by a drying tower to obtain the enteromorpha oligopeptide composition.

As an enzymolysis process, firstly, papain is used for enzymolysis, and the enzymolysis conditions are as follows: ultrasonic power 250W, papain concentration 5mg/g, pH6.5, temperature 50 ℃ and time 100min. Then, adding flavourzyme for continuous hydrolysis, wherein the enzymolysis conditions are as follows: ultrasonic power is 250W, temperature is 53 ℃, pH is 6.0-7.0, substrate concentration is 2.5% (based on protein content), the adding amount of flavourzyme is 0.5%, and time is 5 hours.

The components of the enteromorpha oligopeptide composition obtained by HPLC analysis and determination are formed, and the result is that: the molecular weight of the oligopeptide is 200 daltons to 3,000 daltons; 10 g of enteromorpha oligopeptide composition contains 4.8 g of oligopeptide, 0.7 g of amino acid, 2.0 g of carbohydrate, 630 mg of sodium and 320 mg of potassium.

The delicious seasoning comprises 10 parts by mass of delicious sauce, 2 parts by mass of sea product enteromorpha oligopeptide and 33 parts by mass of brewed soy sauce; 10 parts of soft white sugar; 44.7 parts by mass of water and 0.2 part by mass of potassium sorbate; caramel color quality 0.1 part. The amino acid nitrogen in the umami sauce was measured to be 0.73 g/100 ml. (amino acid nitrogen less than 0.8 g/100 ml, delicious taste, can only be classified as umami sauce, not soy sauce).

Example 5.

Taking 10 kg of fresh ulva pertusa, homogenizing to obtain paste, preparing 2.0-2.5% (based on protein content) of uniform ulva pertusa paste, hydrolyzing with papain and flavourzyme, vacuum concentrating at low temperature by a vacuum concentration pump, and spray drying by a drying tower to obtain the ulva pertusa oligopeptide composition.

As an enzymolysis process, firstly, papain is used for enzymolysis, and the enzymolysis conditions are as follows; the pH is 6.5, the papain amount is 5mg (5,500U)/g, the substrate concentration is 4%, the temperature is 50 ℃ and the time is 5h. Then, adding flavourzyme for continuous hydrolysis, wherein the enzymolysis conditions are as follows: the pH at 53 ℃ is 6.0-7.0, the substrate concentration is 2.5% (based on the protein content), the addition amount of the flavourzyme is 0.2-0.8%, and the time is 5 hours.

The components of the ulva pertusa oligopeptide composition obtained by HPLC analysis and determination are composed, and the result is that: the molecular weight of the oligopeptide is 200 daltons to 4,000 daltons; 10 g Ulva pertusa oligopeptide composition comprises oligopeptide 4.7 g, amino acid 0.7 g, carbohydrate 2.0 g, sodium 630 mg and potassium 310 mg.

The delicious seasoning comprises 9 parts by mass of sodium chloride, 2 parts by mass of sea product ulva pertusa oligopeptide and 34 parts by mass of brewed soy sauce; 10 parts of soft white sugar; 44.7 parts of water. 0.2 parts by mass of potassium sorbate; and 0.1 part by mass of caramel color. The amino acid nitrogen in the delicious sauce is measured to be 0.74 g/100 ml (the amino acid nitrogen is less than 0.8 g/100 ml, and the taste is delicious and can only be classified as the delicious sauce and non-soy sauce).

Example 6.

Taking 10kg of fresh moss produced by Taiwan, homogenizing into paste, preparing 2.0-2.5% (based on protein content) of homogenized paste of the moss, hydrolyzing with compound protease and flavourzyme, concentrating at low temperature in vacuum by a vacuum concentration pump, and then spray-drying by a drying tower to obtain the moss oligopeptide composition.

As an enzymolysis process, first, a compound protease is used for enzymolysis, and the enzymolysis conditions are as follows: the temperature is 45 ℃, the pH is 7.0, the adding amount of the compound protease is 5mg/g (3800U/g), and the time is 2h. Then, adding flavourzyme for continuous hydrolysis, wherein the enzymolysis conditions are as follows: pH: 6.0-7.0, the enzyme amount of the flavourzyme is 5mg (5,500U)/g, the concentration of the substrate is 4% (based on the protein content), the temperature is 53 ℃ and the time is 5 hours.

The components of the resulting large-scale moss oligopeptide composition were determined by HPLC analysis and the results were: the molecular weight of the oligopeptide is 200 daltons to 4,000 daltons; 10 g of the green moss oligopeptide composition contains 4.5 g of oligopeptide, 0.50 g of amino acid, 2.5 g of carbohydrate, 630 mg of sodium and 410 mg of potassium.

The delicious seasoning is delicious seasoning juice, 9 parts by mass of sodium chloride, 2 parts by mass of marine product large-root moss oligopeptide and 34 parts by mass of brewed soy sauce; 10 parts of soft white sugar; 44.7 parts of water. 0.2 parts by mass of potassium sorbate; 0.1 parts by mass of caramel color. The amino acid nitrogen in the delicious sauce is measured to be 0.69 g/100 ml (the amino acid nitrogen is less than 0.8 g/100 ml, and the taste is delicious and can only be classified as the delicious sauce and non-soy sauce).

Example 7.

Taking 2 kg of dried bonito, soaking with water overnight, homogenizing to obtain 2.0-2.5% (based on protein content) of bonito homogeneous paste, hydrolyzing with neutral protease and flavourzyme, vacuum concentrating at low temperature by vacuum concentrating pump, and spray drying by drying tower to obtain the final product.

As an enzymolysis process, first, neutral protease is used for enzymolysis, and the enzymolysis conditions are as follows: the neutral protease was added at a temperature of 45℃and pH7.0 at 5mg/g (1800U/g) for 100min. Then, adding flavourzyme for continuous hydrolysis, wherein the enzymolysis conditions are as follows: the ultrasonic power is 250W, the temperature is 53 ℃, the pH is 6.0-7.0, the substrate concentration is 2.5 percent (based on the protein content), the adding amount of the flavourzyme is 5mg/g, and the time is 5 hours.

The composition of the oligopeptide composition obtained was determined by HPLC analysis, as a result: the molecular weight of the oligopeptide is 200 daltons to 3,000 daltons; 10g of the bonito oligopeptide composition contained 6.3 g of oligopeptide, 0.8 g of amino acid, 0.5 g of carbohydrate and 600 mg of sodium.

The delicious seasoning is delicious seasoning soy sauce, 7.6 parts by mass of sodium chloride, 2.4 parts by mass of marine product bonito oligopeptide and 35 parts by mass of brewed soy sauce; 10 parts of soft white sugar; 44.7 parts by mass of water and 0.2 part by mass of potassium sorbate; caramel color quality 0.1 part. The amino acid nitrogen in the delicious soy sauce is measured to be 0.95 g/100 ml (the amino acid nitrogen is higher than 0.8 g/100 ml, and the delicious soy sauce is classified as the delicious seasoning soy sauce).

2.4 Parts by mass of sodium chloride (salt) can be reduced by adding 2.4 parts by mass of bonito oligopeptide.

Example 8.

2 Kg dried shrimps are taken, soaked with water overnight and homogenized into paste, 2.0-2.5% (based on protein content) of bonito homogenized paste is prepared, after hydrolysis by neutral protease and flavourzyme, vacuum low-temperature concentration is carried out by a vacuum concentration pump, and then spray drying is carried out by a drying tower, thus obtaining the dried shrimps oligopeptide composition.

The composition of the scallop oligopeptide composition obtained by HPLC analysis and determination is as follows: the molecular weight of the oligopeptide is 200 daltons to 3,000 daltons; 10 g of dried small shrimp oligopeptide composition contains 6.1 g of oligopeptide, 0.8 g of amino acid, 0.5 g of carbohydrate and 610 mg of sodium.

The flavoring agent comprises flavoring soy sauce with delicate flavor, sodium chloride 8 weight parts, sea food shrimp skin oligopeptide 2.0 weight parts, and brewed soy sauce 35 weight parts; 10 parts of soft white sugar; 44.7 parts by mass of water and 0.02 part by mass of potassium sorbate; caramel color quality 0.1 part. The amino acid nitrogen in the delicious soy sauce is measured to be 0.86 g/100 ml (the amino acid nitrogen is higher than 0.8 g/100 ml), and the delicious soy sauce is classified as the delicious soy sauce.

2.0 Parts by mass of shrimp shell oligopeptide is added, so that the freshness can be increased, the sodium chloride (the addition amount of salt) can be reduced, and the sodium chloride is reduced by 2 parts by mass.

Example 9.

Taking 2 kg of dried scallop, soaking with water overnight, homogenizing to obtain 2.0-2.5% (based on protein content) of bonito homogeneous paste, hydrolyzing with neutral protease and flavourzyme, vacuum concentrating at low temperature by a vacuum concentration pump, and spray drying by a drying tower to obtain the scallop oligopeptide composition.

The composition of the scallop oligopeptide composition obtained by HPLC analysis and determination is as follows: the molecular weight of the oligopeptide is 200 daltons to 3,000 daltons; 10 g of scallop oligopeptide composition contains 6.6 g of oligopeptide, 0.8 g of amino acid, 0.5 g of carbohydrate and 610 mg of sodium.

The flavoring agent comprises flavoring soy sauce with delicate flavor, sodium chloride 8 weight parts, marine product scallop oligopeptide 2 weight parts, and brewed soy sauce 35 weight parts; 10 parts of soft white sugar; 44.7 parts by mass of water and 0.2 part by mass of potassium sorbate; caramel color quality 0.1 part of amino acid. The amino acid nitrogen in the delicious soy sauce is measured to be 0.89 g/100 ml (the amino acid nitrogen is higher than 0.8 g/100 ml, and the delicious soy sauce is classified as the delicious seasoning soy sauce).

2 Parts by mass of scallop oligopeptide can be added, so that 2 parts by mass of salt can be reduced.

Example 10.

Taking 10 kg of fresh sea intestine, homogenizing to obtain 2.0-2.5% (based on protein content) of bonito homogeneous paste, hydrolyzing with neutral protease and flavourzyme, vacuum concentrating at low temperature by a vacuum concentration pump, and spray drying by a drying tower to obtain sea intestine oligopeptide composition.

The composition of the sea intestine oligopeptide composition obtained by the HPLC analysis measurement is as follows: the molecular weight of the oligopeptide is 200 daltons to 3,000 daltons; 10g of oligopeptide composition comprises 6.4 g of oligopeptide, 0.8 g of amino acid, 0.5 g of carbohydrate and 610mg of sodium.

The flavoring agent comprises flavoring soy sauce with delicate flavor, sodium chloride 8 weight parts, sea food sea intestine oligopeptide 2 weight parts, and brewed soy sauce 35 weight parts; 10 parts of soft white sugar; 44.7 parts by mass of water and 0.2 part by mass of potassium sorbate; caramel color quality 0.1 part. The amino acid nitrogen in the delicious soy sauce is measured to be 0.88 g/100 ml (the amino acid nitrogen is less than 0.8 g/100 ml, and the delicious soy sauce is classified as the delicious seasoning soy sauce).

2 Parts by mass of sea intestine enzymolysis powder can be added, and 2 parts by mass of sodium chloride (salt) can be reduced.

Comparative example 1.

Based on example 6, the enzymatic hydrolysis conditions were changed as follows: at 45 ℃, flavourzyme is added for hydrolysis, pH: 6.0-7.0, the enzyme amount of the flavourzyme is 5mg (5,500U)/g, the concentration of the substrate is 4% (based on the protein content), the temperature is 53 ℃ and the time is 5 hours. The temperature is 45 ℃ and the pH value is 7.0; then, the amount of the protease complex added was 5mg/g (3800U/g).

The enzyme sequence is changed to reduce enzymolysis products, and 1 gram of the great green moss oligopeptide composition contains 0.45 gram of oligopeptide, 0.025 gram of amino acid, 0.25 gram of carbohydrate, 63 mg of sodium and 41 mg of potassium.

Comparative example 2.

Based on example 6, the enzymatic hydrolysis conditions were changed as follows: at 45 ℃, flavourzyme and compound protease (5 mg/g (3800U/g)) are added for hydrolysis, and the enzymolysis conditions are as follows: pH: 6.0-7.0, the enzyme amount of the flavourzyme is 5mg (5,500U)/g, the concentration of the substrate is 4% (based on the protein content), the temperature is 53 ℃ and the time is 5 hours.

As a result of the simultaneous addition of the enzyme, the enzymatic hydrolysis product was reduced, and 1g of the present moss oligopeptide composition contained 0.46 g of oligopeptide, 0.026 g of amino acid, 0.26 g of carbohydrate, 65 mg of sodium and 42 mg of potassium.

Claims

1. A marine product oligopeptide composition is characterized in that the composition is obtained by enzymolysis of seaweed, sea intestines, scallops, dried shrimps, bonito and the like.

2. A method for preparing a marine oligopeptide composition, comprising the following specific steps:

step 1, preparing marine products as raw materials;

step 2, sequentially placing enzymes into raw materials for enzymolysis to obtain a marine product oligopeptide composition;

wherein the enzyme comprises one or more combinations of complex protease, neutral protease, papain, alkaline protease or pancreatin, and flavourzyme.

3. The method according to claim 2, wherein in step 1, the marine product is preferably brown algae or green algae; the brown algae is one or more of herba Zosterae Marinae, thallus laminariae, hemerocallis, cyrtymenia Sparsa, sargassum pallidum, herba Pelargonii Graveolentis, cyrtymenia Sparsa, and Sargassum; the green algae is one or a combination of more of ulva, oyster, enteromorpha or Taiwan produced great-cost green moss.

4. The method according to claim 2, wherein in step 2, the enzymolysis conditions are: the concentration of the enzyme is 2-10 mg/g, the mass percentage concentration of the substrate is 2-10% (based on the protein content), the temperature is 45-60 ℃ and the time is 1-10 hours.

5. The method according to claim 2, wherein the oligopeptide composition comprises, in parts by mass: 35 to 66 parts by mass of oligopeptide, 5 to 25 parts by mass of carbohydrate, 5 to 10 parts by mass of amino acid, 3 to 12 parts by mass of sodium and 0 to 10 parts by mass of potassium.

6. The method of claim 2, wherein the oligopeptide composition is used in an umami flavor.

7. The use according to claim 6, wherein the umami taste dressing is an umami taste dressing or soy sauce comprising the following raw materials in parts by mass: 5-16 parts by mass of sodium chloride, 2-80 parts by mass of marine product oligopeptide composition, 15-65 parts by mass of brewed soy sauce and 0-4 parts by mass of fresh-increasing agent; 1-10 parts of soft white sugar; 0-1 part of monosodium glutamate; 0-3 parts of acid hydrolyzed vegetable protein seasoning liquid; 0-0.1 part of taste nucleotide disodium; 0-0.1 parts of yeast extract; 0-0.2 parts of potassium sorbate; 0-0.3 parts of caramel color; 35-45 parts of water.

8. The use according to claim 6, wherein the preparation method of the umami sauce or soy sauce comprises: pouring the raw materials into a stirring tank together, starting a stirring paddle, and stirring for 150 minutes at normal temperature to enable the materials to be fully mixed and dissolved into delicious sauce (or soy sauce); conveying the mixture into a sterilizer by a pipeline for high-temperature sterilization, wherein the temperature is controlled at 125 ℃ and the time is 6 seconds; sampling the sterilized fresh flavor sauce or soy sauce, and checking the total number of bacterial colonies with a bacterial colony checking instrument, wherein the total number of bacterial colonies is less than or equal to 100CFU/m1 as a qualified product; conveying the qualified products to a filling machine of a clean workshop by using a pipe for bottle filling; performing weight spot check with a metal detector every 75 minutes during canning; and (5) sending the bottled delicious sauce or soy sauce into a packaging machine for carton packaging after the weight sampling inspection and the metal detection are qualified.

9. The use according to claim 6, wherein the umami taste dressing is an umami salt comprising the following raw materials in parts by mass: 70-90 parts by mass of sodium chloride, 4-65 parts by mass of oligopeptide composition and 0-40 parts by mass of additive.