JP2001046009A - Method for producing powdery seasoning - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a powdery seasoning having a reduced heat-resistant protease activity. SOLUTION: This method for producing a powdery seasoning comprises hydrolyzing a protein raw material with a protease, preliminarily heating the obtained seasoning at 65 to 90 deg.C for 20 min to 5 hr and then spray-drying the pre-heated seasoning at 170 to 200 deg.C. Therein, the obtained powdery seasoning has a heat-resistant protease activity of <=0.005 U/g and an absorbance of <=1.00 at 440 nm in a 2% solution.

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 powder seasoning using a seasoning obtained by hydrolyzing a protein raw material with an enzyme.

[0002]

2. Description of the Related Art The problem of soy sauce, which is a typical seasoning obtained by hydrolyzing a protein material with an enzyme, involves a koji-making, preparation, fermentation, aging, pressing, and production process, and thus the production process requires a long time. There are, however, unique colors, flavors and aromas in the meantime, and it is one of the essential seasonings for Japanese people. On the other hand, in the production of various processed foods, there is a demand for a seasoning that has a strong umami regardless of its color and aroma, that is, a high nitrogen concentration, and in response to this, seasonings that hydrolyze proteins with enzymes in a short time are also available. Various proposals are being made. For example, there is a method in which a protein solution is salt-free or under a low salt concentration, at a high temperature, a decomposition solution decomposed by an enzyme is used as a seasoning, or the decomposition solution is fermented and matured in the presence of salt to form a seasoning. Further, there are powder seasonings obtained by spray-drying these. However, an enzymatically degraded seasoning that degrades a protein material in a short period of time has a high residual protease activity in both liquid and powder forms, and this may cause a problem, for example, in the production of fish meat brick products. Most proteases in these seasonings are inactivated by general heating, but under such conditions, heat-resistant proteases that do not inactivate may remain. Although a method of filtering with a filtration membrane or heating at a high temperature condition for a long time has been adopted, it is not always satisfactory. For example, the method using ultra-membrane filtration is complicated in operation, requires high equipment cost, and heating at a high temperature for a long time adversely affects the quality of seasonings, particularly, color.

[0003]

SUMMARY OF THE INVENTION Accordingly, an object of the present invention is to provide a method for producing a powder seasoning having reduced heat-resistant protease activity by a simple operation.

[0004]

That is, according to the present invention, a seasoning is prepared by hydrolyzing a protein raw material with an enzyme.
After preheating at 5 to 90 ° C for 20 minutes to 5 hours,
This is a method for producing a powder seasoning with reduced heat-resistant protease activity, which is characterized by spray-drying at 200 ° C.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be specifically described below.
As the protein raw material used in the present invention, for example, whole soybean, defatted soybean, wheat, wheat gluten, corn gluten,
Vegetable protein raw materials such as wheat gluten, fish meat, fish meat protein,
Examples include animal protein raw materials such as animal meat, and microbial protein raw materials such as yeast, and these may be used alone or in combination. Hydrolysis of such a protein raw material by a protease is no different from a conventionally known hydrolysis method. For example, a protein raw material is denatured using heat or alcohol or the like, and an appropriate protease agent is added thereto. Or a method of injecting and culturing a koji mold producing a protease to a protein material which has been denatured in advance, koji-making, and directly hydrolyzing this.

As the enzyme agent to be added, a commercially available protease, or a microorganism producing the protease, for example, a liquid culture solution (liquid koji) of Aspergillus or an enzyme-containing solution from which the cells have been removed, or a solution containing the enzyme Enzyme partially purified by a conventional method, or a solid koji obtained by inoculating a koji mold producing a proteolytic enzyme into a solid medium containing wheat bran or the like as a medium, an enzyme obtained by water extraction from the solid koji, or a conventional method. And the like. The decomposition conditions may be any conditions that do not cause spoilage or rancidity during the decomposition, and 15% or less of sodium chloride is added as needed in the range of 37 to 55 ° C, and the decomposition is performed for 1 to 7 days. Next, the moromi that has been decomposed is pressed and filtered to obtain a liquid seasoning.
After preheating at ９０90 ° C. for 20 minutes to 5 hours, spray drying is performed. The preheating is performed under the conditions of a treatment temperature of 65 ° C. or a treatment time of 20 minutes or less.
Heating for more than 5 hours or more is not suitable because it adversely affects the color of the seasoning liquid. The method of spray drying is not different from the method of ordinary powder seasonings, but the drying temperature condition is a hot air temperature at the spray dryer inlet 170 to
Spray drying at 200 ° C. is required. 170 ° C
In the following, the heat-resistant protease activity cannot be sufficiently reduced, and at a temperature of 200 ° C. or more, not only the color becomes dark, but also a burning smell appears, which is not organoleptically desirable.

[0007]

The powder seasoning of the present invention has a very low heat-resistant protease activity and can therefore be suitably used for the production of fish meat brick products which dislike protease activity. It can also be used for processed meat products.

[0008]

The present invention will be described more specifically with reference to the following examples. Example 1 To 16 kg of soy sauce koji (Koji mold: Aspergillus oryzae) obtained by a conventional method, 25 kg of wheat gluten, 12 kg of salt,
65 L of water was added, and hydrolysis was performed at 43 ° C. for 96 hours while mechanically stirring with a propeller. Analysis values after hydrolysis were a nitrogen concentration of 3.3% and a salt concentration of 12.5%. Next, 7 kg of salt was mixed and dissolved (salt concentration: 19.5%) in the decomposed moromi after the decomposition was completed, and at the same time, the moromi temperature was 10 ° C.
The mixture was allowed to stand for 96 hours, and then filtered under pressure through a cloth filter cloth.
The standard was adjusted to 8%. After this was preheated under the conditions shown in Table 1, it was spray-dried with a spray drier to obtain a powder seasoning. The protease activity and color tone of these powder seasonings were measured by the following methods.

Measurement of thermostable protease activity: 0.1 g of a solution prepared by dissolving 1 g of a powder sample in water and adjusting the volume to 5 ml, or dialyzing 5 ml of a liquid sample against tap water overnight and adjusting the volume to 25 ml. And 0.9 ml of a 1% protamine sulfate solution as a substrate were reacted in a test tube at 30 ° C. for an arbitrary time (preferably 30 minutes to 24 hours). The generated amino acids were measured by a color-forming method using TNBS (Trinitrobenzensulfonic Acid) (Japanese Patent Application No. 10-164611), and were measured for 1 minute.
The amount of the enzyme that releases μmol of the amino group was defined as 1 unit (U: unit) and calculated as 1 g of the powder seasoning or 1 ml of the liquid seasoning. Powder seasonings and liquid seasonings were calculated from their respective nitrogen concentrations. Measurement of color: When the sample is a liquid before powdering, a solution diluted 10 times with water is used. When the sample is a powder, the powder sample is dissolved in water to obtain a 2% (2 g / 100 ml) solution. These 440n
m.

[0010]

[Table 1] From Table 1, the thermostable protease activity is 0.005 U / g (50
× 10 ⁻⁴ U / g) or less, and the conditions for obtaining a powder seasoning liquid that also satisfies the color condition are preheating 65 to 90 ° C. and 20 minutes to 5
Time, preferably preheating 65-75 ° C, 60 minutes to 5
It turns out that it is time.

Example 2 A seasoning having reduced heat-resistant protease activity obtained under the preheating conditions of Example 1 (75 ° C. for 60 minutes) was spray-dried at the following temperature.

[Table 2] From Table 2, the thermostable protease activity was 0.005 U / g (50
It can be seen that the spray-drying conditions (pulverization conditions) of the powder seasoning which is not more than × 10 ^-4 U / g) and which are satisfactory in color are 170 to 200 ° C. at the inlet of the spray dryer.

Example 3 Kamaboko was produced using the powdered seasoning having reduced heat-stable protease activity obtained in Examples 1 and 2 (or a liquid seasoning before the powdered seasoning was powdered). <Raw material mix ratio> Alaska pollack surimi 500g potato starch 25g mirin 15g salt 10.1g sugar 5g powder seasoning 9.3g (25ml after dissolution
Or liquid seasoning 25 ml water 200 g With the above composition, a finished surimi is obtained by a standard method, packed in a synthetic resin bag, sealed, boiled in a hot water bath at 85 ° C. for 40 minutes, and then cooled with running water. I got a kamaboko casing. The obtained kamaboko was measured for jelly strength (g) and strain at break (mm) using a Yamamoto rheometer (the sample was cut to a thickness of 25 mm and a 5 mm spherical plunger was used). Table 3 shows the results. As a control, a powder seasoning (or a liquid seasoning before powdering the powder seasoning)
Was replaced with saline.

[Table 3]

From the results shown in Table 3, it can be seen that a fermented umami seasoning liquid having a lower heat-resistant protease activity has a higher jelly strength and a higher kamaboko with a larger strain at break. Therefore, it can be suitably used for fish meat paste products which dislike protease activity.

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Claims (2)

[Claims] 1. A seasoning is prepared by hydrolyzing a protein raw material with an enzyme, preheated at 65 to 90 ° C. for 20 minutes to 5 hours, and then spray-dried at 170 to 200 ° C. For producing a powder seasoning with reduced heat-resistant protease activity. 2. A thermostable protease activity of 0.005 U /
The method for producing a powder seasoning according to claim 1, wherein the absorbance at 440 nm of the 2% solution is 1.00 or less.