JP2000060478A - Production of seasoning extract - Google Patents

Abstract

PROBLEM TO BE SOLVED: To produce a seasoning extract having excellent taste and flavor by treating the back bone and remaining bone of fish with a protease thereby effectively utilizing the back bone of fish such as salmon holding a considerable amount of remaining meat attached to the bone owing to the difficulty in complete meat collection or utilizing the remaining bone left after collecting remaining meat from the back bone. SOLUTION: The back bone and/or remaining bone of fish such as salmon are subjected to endoprotease treatment and the endoprotease reaction is continued by adding the back bone and/or remaining bone of fish. The above endoprotease treatment process is repeated once or more and the product is treated with exoprotease to obtain the objective seasoning extract. The bone is separated into individual bone pieces after the endoprotease treatment and the bone piece free from the marrow meat at the center of the bone is separated and removed.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a seasoning extract having excellent flavor, particularly a concentrated seasoning extract, which can be used as a food material, from the middle and residual bones of fish such as salmon.

[0002]

2. Description of the Related Art It has been well known that a seasoning extract is produced from fish as a raw material. For example, Japanese Patent Laid-Open No. 52-
No. 3853 discloses that raw fish is shredded and heated to 60 ° C. or higher to inactivate an autolytic enzyme, and the temperature is 50 to 60 ° C.
PH to 9 to 10 to actuate a protease, and then to 50 to 60 ° C. to pH 5 to 6 to act on an acid-resistant protease to separate a liquefied protein layer and a fat layer,
It is described that a fish meat extract and a solid content are separated by applying a centrifugal separator, and the fish meat extract is filtered and then concentrated to have a water content of 30%.

Another method for producing a seasoning extract using fish as a raw material and an enzyme is described in JP-A-52-38.
In addition to the method described in JP-A-53, JP-A-52-34954, JP-A-59-17964, and JP-A-59-1.
18057, JP-A-59-161319,
JP-A-60-98959, JP-A-60-9896
No. 0, JP-A-60-180566, JP-A-1
-148170, JP-A-1-306615, JP-A-3-175949, and JP-A-5-199.
848, JP-A-8-9923, JP-A-8-
There are many known methods such as those described in Japanese Patent No. 231414 and Japanese Patent Application Laid-Open No. 9-135673. In these conventional methods, a ground product obtained by enzymatic treatment is performed by subjecting a crushed product of fish meat or seafood to an enzyme treatment. The enzyme is inactivated before and after the treatment, and the seasoning solution is concentrated by using heat treatment, ultrafiltration membrane treatment, column chromatography treatment, or the like.

[0004]

[Problems to be Solved by the Invention] Not only is the meat portion of fish, especially salmon, used for food,
It is used after being processed into lines. However, the bones are not edible as they are, and the range of use is limited. Especially, the internal organs are taken out from raw fish such as salmon, and the head, tail,
Also, the middle bone, which is known as the part of the body bone to which the remaining meat obtained by removing the fins and cutting the half body on both sides to be used as a fillet, is a foreign substance such as skin or blood meat that slightly adheres. After being removed, it is used in a meat mining machine, and the flesh (meat part) is used as salmon flakes or mixed with ham and sausage. The part is mixed with various kinds of fish wastes and made into a dry powder, which is used as fish meal for feed or fertilizer, and is rarely used as an edible raw material at present. In addition, since fish that use roe such as salmon are exhausted and have a significantly reduced taste, they are rarely used as food after egg collection, and most of them are useful food resources. At present, it is only used as fish meal with low added value such as feed or fertilizer.

An object of the present invention is to make effective use of the middle bones of fish such as salmon or the like, to which a considerable amount of meat is adhered, and the residual bones obtained after harvesting the flesh from the middle bones. In order to do so, the middle bones and residual bones of fish are treated with protease to provide a seasoning extract having an excellent flavor.

[0006]

[Means for Solving the Problems] In the course of the research for effectively utilizing fish such as salmon and the research for improving the productivity per individual fish, it has been difficult for the present inventors to effectively utilize the fish. Focusing on the bones and residual bones of fresh fish, and treating the bones and residual bones of the fish with a protease under specific conditions, a concentrated seasoning extract with excellent flavor and bone meal suitable as a calcium source nutrition food can be obtained. After finding out that, the present invention has been completed.

That is, the present invention relates to a method for producing a seasoning extract, which comprises subjecting the middle and / or residual bones of fish such as salmon to endo-type protease treatment, and then producing a seasoning extract, salmon and the like. The endo-protease treatment step of performing endo-protease treatment on the fish middle bones and / or residual bones and then continuing the endo-type protease reaction by adding the fish middle bones and / or residual bones once or It relates to a method for producing a seasoning extract, which comprises repeating the treatment twice or more and then treating with an exo-type protease.

Further, the present invention is characterized in that after the endoprotease treatment, phalanges, preferably phalanges, which are dissociated for each node and in which the medullary meat at the center of the node has disappeared, are separated and removed. And a method for producing the above seasoning extract,
Endo type protease treatment step and the method for producing the above seasoning extract, which is characterized by being carried out by adding an endo type protease, prior to exo type protease treatment, heat sterilization of the endo type protease treated product,
The present invention relates to a method for producing a seasoning extract, which comprises separating oil after cooling.

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION As the fish used in the present invention, any fish may be used as long as it is used for food, but salmon, salmon, bonito, carp, tuna, mackerel, cod, cod, Red snapper,
Examples thereof include eel and flutter. And, among these fish, it is preferable to use fish that is easy to obtain the middle bone after both sides of the half body are used as fillets, and fish that uses fish eggs that are rarely used for food processing. It is preferable from the viewpoint of the cost of obtaining the surface and the midrib, and from these points, salmon is particularly preferably used.

In the present invention, the mid-bone of a fish is the meat remaining after cutting off the internal organs from the fish body, removing the head, tail, and fins, and cutting the two half bodies used as fillets. The part of the body bone, and also the residual bone,
It refers to the residue after meat is extracted from the above-mentioned middle bones by a meat extractor or the like.
In the present invention, the medium bone may be used as it is, or the residual bone after the meat is extracted from the medium bone by a meat extractor or the like may be used. And, in the present invention, the middle bones and the residual bones may be used alone, respectively, or may be used in combination, but when the fallen meat obtained from the middle bones by a meat mining machine or the like is required, When the residual bone can be obtained at low cost, it is more cost effective to use the residual bone.

The endo-type protease used in the present invention may be any enzyme as long as it has an action of cleaving the peptide chain of the protein / peptide substrate such as endoproteinase and endopeptidase from the middle of the peptide chain. Since bones and middle bones are prone to putrefaction, proteases having high endoproteinase activity and high endopeptidase activity, which are highly reactive and can easily liquefy meat fragments from body bones, are preferable. Examples of such endo-type protease include subtilisin derived from the genus Bacillus such as alcalase (manufactured by Novo Nordisk).
Examples include proteases derived from Aspergillus niger such as Carlsberg and Orientase (manufactured by Hankyu Bio Industry).

The exo-type protease used in the present invention may be any enzyme as long as it is an enzyme that sequentially cleaves from either end of the protein / peptide chain, but an exo-type protease having a bitter taste is obtained. Proteases with peptidase activity are preferred. Examples of such exo-type protease include protease M
Mention may be made of proteases containing exo-peptidase activity derived from Aspergillus oryzae, such as "Amano" (manufactured by Amano Pharmaceutical Co., Ltd.) and flavorzyme L (manufactured by Novo Nordisk).

In the method for producing a seasoning extract of the present invention, it is necessary to treat the middle bone and the residual bone with an endo-type protease and then with an exo-type protease,
These protease treatments are performed in the presence of water. And, the addition of water to the middle bone and the residual bone can be performed at any time in the protease treatment process, but if it is performed before the initial endo-type protease treatment and then the protease treatment without water addition, it is more concentrated. It is desirable because a seasoned extract can be obtained. Before this initial endo-type protease treatment, the amount of water to be added to the middle and residual bones is not particularly limited, but if it is too large, a large amount of protease is required,
On the other hand, if the amount is too small, the contact between the protease and the middle bones and the residual bones will not be sufficient, so it is necessary to use the amount of water (about twice the weight of the middle bones and the residual bones) so that the middle bones and the residual bones are completely immersed. desirable. As described above, the protease treatment in the present invention is a combination of the endo-type protease treatment and the exo-type protease treatment, and it is preferable that these protease treatments are usually carried out under slow stirring.
The pH and temperature of the reaction solution consisting of hydrated middle bones and residual bones
It is desirable to adjust the optimum pH and temperature of the protease to be used.

When the hydrated middle bones and residual bones are treated with an endo-type protease, most of the meat fragments are usually separated from the body bone in about 2 hours, depending on the activity level of the protease used and the reaction conditions. The bone is connected to 3-4 nodes, and the meat attached to the body bone is solubilized in about 3 hours, and the phalanx is dissociated from node to node, and the medullary meat in the central part of the phalanx disappears in about 3.5 hours. To do. Treatment with endo-type protease
It is preferable to carry out until the pulp of the central part disappears, in order to increase the concentration of the obtained extract and enhance the taste.

From the treatment solution after the above endo-type protease treatment, phalanges, preferably phalanges, which are dissociated for each node and in which the medulla of the central part disappears, are separated and removed, and the next protease treatment is performed. It is desirable to do. After performing the endo-type protease treatment once, the treatment liquid may be sterilized by heating, cooled to remove the oil, and then subjected to the exo-type protease treatment, but the treatment liquid after the treatment with the endo-type protease once Approximately 1.2% of the oil content and the insoluble matter such as dissociated skeleton bones are filtered out, and the solid content concentration in the liquid is at most about 5%, while it is generally distributed as a product. The solid content of seasoning extract is about 30%
Since it is economically burdensome to concentrate using a conventional concentration means such as ultrafiltration membrane treatment, after removing the phalanx from the treatment liquid after one endo-type protease treatment, It is desirable to repeat the endo-protease treatment step of inserting the residual bone or the mid-bone not treated with enzyme, adding the endo-protease as necessary, and continuing the endo-protease reaction once or twice or more.

In the second and subsequent endo-type protease treatments in this step, the endo-type protease reaction is continued until the phalanx is dissociated into nodes by the first endo-type protease treatment and the pulp of the central part disappears. It can be carried out by adding the non-enzymatically treated residual bone or midbone to the separated and removed phalanx from the liquid after the treatment and continuing the endo-type protease reaction. By repeating this step of continuing the endo-type protease reaction once or plural times, preferably about 1 to 5 times, the solid content concentration in the endo-type protease treatment liquid can be increased to a desired concentration. .

In the present invention, when the endo-type protease treatment is repeated a plurality of times, as described above, the reaction solution will not be spoiled by the microorganisms mixed in the residual bone or the mid-bone or the microorganisms mixed in during the work. , It is preferable to use an endo-type protease having a fast reaction rate, but when such an endo-type protease having a fast reaction rate is used, in particular, a bitterness derived from a hydrophobic amino acid occurs, and
The umami component becomes scarce. For this reason, it is necessary to use an exo-type protease containing exo-peptidase activity and the like after the endo-type protease treatment in order to produce a seasoning extract having no bitterness and rich in umami components. When treated with an exo-type protease, one end of the peptide chain produced by the endo-type protease is sequentially cleaved, and oligopeptides and amino acids are produced, so that the bitterness derived from hydrophobic amino acids is reduced and the umaminess is increased. The ingredients can be increased. On the other hand, it takes about 7 hours or more to completely detach the meat piece from the body bone by using this exo-type protease alone without performing the endo-type protease treatment, which is not practical.

The exo-type protease treatment is usually carried out for 10 hours or longer, preferably 15 hours or longer, although it depends on the strength and weakness of the protease activity and the reaction conditions. By this exo type protease treatment,
As described above, the hydrophobic amino acid can be decreased and the taste component can be increased. However, since the exo-type protease treatment takes a long reaction time, the endo-type protease treatment precedes the exo-type protease treatment. It is desirable to heat sterilize the treatment liquid after separating and removing the phalanx from the treatment liquid, for example, at a temperature of 80 ° C or higher and lower than 100 ° C. After heat sterilization, cool down to about 60 ℃ and
When left for about an hour, the oil layer, the suspension layer, and the transparent liquid layer are separated from the top, so the suspension layer and the transparent liquid layer are separated from these to remove the oil, and the liquid temperature is adjusted to normally 10 It is preferable to perform exo-type protease treatment for not less than time, preferably not less than 15 hours.

After the exo-type protease treatment, for example, 9
After heating to 0 ° C. to inactivate the enzyme, cooling, and purification by a commonly used method such as filtration or concentration under reduced pressure,
A seasoning extract can be obtained. The seasoning extract thus obtained is not only useful as a seasoning, but can also be effectively used as a food material such as being used as a sprinkling raw material.

In the process of producing the seasoning extract of the present invention,
Middle bones and residual bones are treated with endo-type proteases until the central portion of the pulp is removed, and then separated and removed. High bone meal can be obtained. That is, the medullary bones in the central portion obtained after the endo-protease treatment of the middle bones and / or residual bones of fish disappears and the medullary bones dissociated for each node, or the middle bones of fish and / or After the endo-type protease treatment is performed on the residual bone, the endo-type protease treatment step of adding the middle bone and / or residual bone of the fish to continue the endo-type protease reaction is performed.
Medullary meat in the central part that disappears after repeated one or two or more times and is dissociated for each node is washed with running water, and then heated at, for example, about 650 to 700 ° C. By crushing, cooling and pulverizing, bone powder with high calcium purity, which is useful as a calcium agent for supplementing calcium for infants and preventing osteoporosis in the elderly, can be obtained.

[0021]

The present invention will be described in more detail below with reference to examples, but the scope of the present invention is not limited to these examples. Example 1 Remaining bones of salmon after meat extraction (water content 59.5%, bone content 17.4%,
Oil 2.3%, crude protein 17.8%) 250 g water 5
00 ml was added and gently stirred. The pH of this suspension was 6.35. After adjusting the pH to 7.48 by adding 3 g of sodium hydrogen carbonate to the suspension, the suspension was heated to 55 ° C., and 1.25 g of Alcalase 0.6 L (manufactured by Novo Nordisk Co.) was added as an endo-type protease, 53-55
After treatment at 3.5 ° C. for 3.5 hours, medullary bones in the central part disappeared and the phalanges in which the long nodes were separated from each other were separated and removed with a 60-mesh net to collect the treatment liquid. To this treated solution, 250 g of the non-enzyme-treated residual bone and 0.75 g of 0.6 L of the above-mentioned alcalase were added, and an endo-type protease reaction was carried out in the same manner as the previous time. Similarly to the previous time, after adding and removing 250 g of residual bone and 0.5 g of alcalase 0.6 L to the treatment solution obtained by separating and removing the phalanx, similarly performing endoprotease reaction, separating the phalanx in the same manner. Remove and process liquid 880
ml was collected.

880 ml of the treatment liquid obtained by repeating twice the endoprotease treatment step of adding this residual bone and continuing the endoprotease reaction is heated to 95 ° C. and kept at 90 ° C. or higher for 30 minutes. And sterilize
The mixture was cooled to 60 ° C. and left in a separating funnel for 2 hours. From the treatment liquid separated from the top into an oil layer, a suspension layer and a transparent liquid layer, 17.3 g of oil was left, and the suspension layer and the transparent liquid layer were left. And collected. The obtained liquid was 914 g (specific gravity 1.06), water content 81.6%, total solid content 168 g, and pH 7.12. To the liquid obtained by combining the suspension layer and the transparent liquid layer, 12 ml of 6N hydrochloric acid was added to adjust the pH to 6.0, and the liquid temperature was 50 ° C.
And add 2 g of flavorzyme L (manufactured by Novo Nordisk) as an exo-type protease,
After reacting at 50 ° C for 16 hours with stirring, the mixture was heated to 90 ° C to inactivate the enzyme and cooled to room temperature.

After cooling, 35 g of purified diatomaceous earth ("Radiolite FNF-A" manufactured by Showa Kagaku Co., Ltd.) was added, stirred and mixed, and filtered under reduced pressure. The residue was washed with water to obtain 980 g of a pale yellowish brown filtrate. It was The filtrate is concentrated under reduced pressure to 250 g.
A salmon seasoning extract concentrate having the following composition was obtained. Water 64.4% Total nitrogen 5.64% Amino nitrogen 2.08% Crude protein 35.3% pH 6.25 This salmon seasoning extract concentrate has a sweet taste with a slight salmon-specific aroma. It was a seasoning extract.

The skeleton portion collected in the above-mentioned seasoning extract production process was washed with running water until the suspended matter was completely removed, and then placed on a 60-mesh sieve, spread thinly and air-dried overnight. Next, the air-dried skeleton was placed in an electric furnace, heated to 650 to 700 ° C. until the organic matter was completely incinerated, and then cooled to room temperature. Then, it was crushed using a usual crusher to obtain 105 g of salmon bone powder.

Example 2 To 250 g of the same residual bone as in Example 1 was added 500 ml of water,
Orientase ONS (manufactured by Hankyu Bio Industry) 0.1 as an endo-type protease after heating to 50 ° C.
After adding 8 g and treating at 50 to 53 ° C for 3.5 hours, the medullary bones in the central part disappeared and the phalanges in which the long nodes were disjointed for each node were separated and removed with a 60 mesh net to obtain a treatment solution. Was recovered. To this treated solution, 250 g of the non-enzymatically treated residual bone and 0.09 g of the above-mentioned orientase ONS were added, and an endo-type protease reaction was carried out as in the previous case. As in the previous time, the treatment liquid obtained by separating and removing the phalanx also has residual bone 250.
g and 0.05 g of orientase ONS were added and the endo-type protease reaction was performed in the same manner. Then, the phalanx was similarly separated and removed, and 870 ml of the treatment liquid was collected.

870 ml of the treatment liquid obtained by repeating twice the endoprotease treatment step of adding this residual bone and continuing the endoprotease reaction was carried out in Example 1.
In the same manner as above, heat sterilization, cooling and oil removal were performed to separate the suspension layer and the transparent liquid layer. The obtained liquid was 902 g (specific gravity 1.058), water content was 80.9%, and total solid content was 172.
g, pH was 6.68. To the liquid obtained by combining the suspension layer and the transparent liquid layer, 5.8 ml of 6N hydrochloric acid was added to adjust the pH to 5.2.
And the liquid temperature was adjusted to 49 ° C., 2 g of protease M “Amano” (manufactured by Amano Pharmaceutical Co., Ltd.) was added as an exo-type protease, and the mixture was reacted at 48 to 50 ° C. for 16 hours with stirring, then 90 The enzyme was inactivated by heating to ℃ and cooled to room temperature.

After cooling, 35 g of purified diatomaceous earth ("Radiolite FNF-A" manufactured by Showa Kagaku Co., Ltd.) was added, stirred and mixed, filtered under reduced pressure, and the residue was washed with water to obtain 950 g of a pale yellowish brown filtrate. It was The filtrate is concentrated under reduced pressure to 250 g.
A salmon seasoning extract concentrate having the following composition was obtained. Water 62.8% Total nitrogen 5.38% Amino nitrogen 1.84% Crude protein 33.6% pH 5.94 This salmon seasoning extract concentrate has a sweet taste with a slight salmon-specific scent. It was a seasoning extract.
The phalange portion obtained in the above manufacturing process was treated in the same manner as in Example 1 to obtain 98 g of salmon bone meal.

[0028]

INDUSTRIAL APPLICABILITY According to the present invention, it is difficult to completely flesh meat, and it is effective to use the middle bones of fish such as salmon having a considerable amount of meat attached thereto and the residual bones obtained after picking lean meat from the middle bones. And a seasoning extract having an excellent flavor can be obtained. In addition, bone powder having a high calcium purity, which is useful as a calcium agent for supplementing calcium for infants and preventing osteoporosis in old people, can be obtained from the by-product phalanx.

Claims (7)

[Claims] 1. A method for producing a seasoning extract, which comprises subjecting fish mid-bones and / or residual bones to endo-type protease treatment and then exo-type protease treatment. 2. An endo-type protease treatment step of performing endo-type protease treatment on fish mid-bone and / or residual bone, and then adding fish mid-bone and / or residual bone to continue the endo-type protease reaction. Is repeated once or twice or more, and then treated with an exo-type protease, and a method for producing a seasoning extract. 3. The method for producing a seasoning extract according to claim 1, wherein the phalanx is separated and removed from the treatment liquid after the endo-type protease treatment. 4. The seasoning extract according to claim 3, wherein the phalanges to be separated and removed are phalanges that are disjointed for each phalanx and that the pulp meat at the central part of the phalanx has disappeared. Method. 5. The method for producing a seasoned extract according to claim 2, wherein the endo-type protease treatment step is performed by adding an endo-type protease. 6. Before the treatment with exo-type protease,
The method for producing a seasoning extract according to claim 1, wherein the endo-type protease-treated product is sterilized by heating and the oil is separated after cooling. 7. The method for producing a seasoning extract according to claim 1, wherein the fish is salmon.