JP2002000220A - Method for producing seasoning from bonito fish body - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide, in a bonito-processing business, a technique for obtaining a novel amino acid seasoning solution by effectively using a natural source and rationalize the bonito-processing business. SOLUTION: A seasoning (a), a seasoning b and a seasoning c are produced, e.g. by (1) a process for obtaining a seasoning (a) by crushing divided head and tail parts except bonito body meat part, (2) a process for obtaining a seasoning b by boiling the aforesaid fish meat and treating the fish meat with an enzyme and (3) a process for obtaining a tasty seasoning c by processing the aforesaid fish meat to dried bonito, crushing the obtained dried bonito and treating the crushed bonito with an enzyme.

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 liquid from bonito fish, and more particularly, to a seasoning from a new bonito fish which makes it possible to use almost all of the protein contained in the bonito as an amino acid seasoning. It relates to a method for obtaining a liquid.

[0002]

2. Description of the Related Art Bonito fish is mainly processed into bonito.
It has been used for seasonings as cut and powdered knots. However, the processing of the dried bonito fish into bonito flakes is less than almost 10% of the total protein in terms of the utilization of protein as a food resource. The remaining 90% or more is discarded or used only for low-product-value fertilizers and feed for livestock.

[0003] That is, conventionally, in the process of processing bonito, the bonito fish body is cut and the meat portion of the fish body is boiled and then processed into rough knots and powdered knots to produce a product. The tail is suitable for crushing and drying, and then used as fertilizer, feed and the like. The boiling juice after boiling is partially filtered and concentrated to form a seasoning extract, or is discarded. In addition, the above bonito product may be extracted as hot seasoned water and then concentrated to form a seasoning liquid extract product. Regarding the effective use of the hot water extracted lees, production of an auxiliary seasoning solution by slightly decomposing hydrochloric acid is proposed. It has just been done.

As described above, in the conventional bonito processing business, little consideration has been given to the effective use of resources, and the current situation is that rationalization in the business is expected.

[0005]

SUMMARY OF THE INVENTION It is an object of the present invention to develop a new technology that enables effective utilization of resources in the above bonito processing business and that can rationalize the business.

[0006] In particular, an object of the present invention is to provide a new amino acid seasoning solution with higher added value by effectively utilizing protein resources which have hardly been saved in the past in the bonito manufacturing business.

Another object of the present invention is to provide a high-quality new seasoning liquid having excellent umami, kokumi, flavor, etc., which is superior to conventional bonito extract seasoning liquid products.

[0008]

The above object is achieved by the present invention having the following gist.

That is, according to the present invention, first, there is provided a method for producing a bonito seasoning, characterized by obtaining a umami seasoning by subjecting a ground bonito section to an enzyme treatment.

According to the present invention, secondly, (1) a step of crushing the head and tail excluding the cut meaty portion of the dried bonito fish body and performing an enzyme treatment to obtain a seasoning a; (2) Boiling and enzymatically treating the resulting broth to obtain seasoning b, and (3) the above
A method for producing bonito, seasoning (a) and seasoning (b) from bonito fish, which comprises the step (2) of processing the meaty portion into bonito.

According to the present invention, thirdly, after the step (1), the step (2) and the step (3), the meaty part of the above (2) is processed into bonito, the obtained bonito is pulverized, and the pulverized product is subjected to an enzyme. A process of obtaining a savory seasoning c by processing, a seasoning a from a bonito fish body,
A method for producing seasoning b and seasoning c is provided.

According to the present invention, fourthly, the above step (1),
(2) Step and (3) After processing the meaty portion of the above (2) into bonito, pulverize the resulting bonito, extract the pulverized product with hot water, extract the extract as a bonito extract seasoning, and extract the extracted cake. A method for producing seasoning a, seasoning b, seasoning c and seasoning d from bonito fish bodies, which comprises a step of obtaining a seasoning d by enzymatic treatment, is provided.

Further, according to the present invention, there are provided the above-mentioned respective methods, wherein the enzyme treatment is carried out using an endo-type alkaline protease and an exo-type peptidase.

[0014]

According to the present invention, in the bonito processing business, resources can be effectively used and the business can be rationalized. In particular, according to the method of the present invention shown in the third and fourth, the protein utilization of the bonito fish body in the conventional bonito production processing was less than 10% of the total protein amount, In fact, an amino acid seasoning product can be obtained by effectively utilizing a protein resource exceeding about 80% of the total protein amount. According to the first and third aspects of the present invention,
Obtain a new natural amino acid seasoning liquid of higher quality compared to conventional bonito seasoning products, especially a new seasoning liquid having superior umami, kokumi, flavor, etc. that surpasses conventional bonito extract seasoning products be able to.

Hereinafter, the method of the present invention will be described in detail. In the method of the present invention, the broth and bonito flakes (powder) of the head and tail, fish body flesh obtained in the conventional bonito processing step, and the hot-water extracted cake thereof It is important to treat each of them with an enzyme.

These raw materials are in the form of an aqueous liquid suitable for the action of the enzyme, ie, an aqueous solution, aqueous dispersion, suspension or the like, or prepared in such a form and subjected to enzyme treatment. . In particular, the present invention has the advantage that bonito head and tail, bonito-boiled hot water extracted lees, etc., which were conventionally discarded or only slightly used as livestock feed or fertilizer, can be effectively used as protein resources. In addition, it is preferable that the head and tail portions are preliminarily pulverized to be as fine as possible.

The preparation of the above aqueous liquid can be carried out according to a conventional method. At that time, according to the study of the present inventors, using an alkaline water as an aqueous liquid, for example, an aqueous solution of caustic soda, and immersing each raw material in the alkaline water for a predetermined time, the subsequent enzymatic treatment is further facilitated, It has been found that the enzymatic treatment significantly improves the yield of sodium glutamate and the like, which significantly affect the taste.

In the alkaline water immersion treatment, the raw material is simply or previously pulverized and put into an aqueous alkali solution such as an aqueous sodium hydroxide solution and immersed, or when the raw material is in the form of an aqueous solution, the above-mentioned alkali is added thereto. Can be implemented. At this time, it is preferable that the pH of the aqueous solution is adjusted so that the pH after charging and immersing the raw material is about 10 to 12. The immersion time can be appropriately determined according to the type of the raw material, and is not particularly limited, but is preferably selected from a range of about 30 minutes or more and about 7 days. The temperature of the immersion treatment may be usually room temperature, and it may be slightly heated.

In the above alkali immersion treatment, alcohol such as ethanol can be added to and mixed with the aqueous alkali solution, whereby the rot of the raw material can be reliably prevented. The amount of the alcohol to be added can be generally about 8 to 10%.

The enzymatic treatment according to the present invention, that is, the method for producing an amino acid seasoning solution, is basically carried out by using an endo-type alkaline protease and an exo-type peptidase in accordance with a general enzymatic treatment method using each of these enzymes. Can be implemented.
As a preferred embodiment thereof, there can be mentioned a method in which an endo-type alkaline protease (protein solubilizing enzyme) is firstly used to perform primary degradation, and then an exo-type protease is used to perform secondary degradation.

As the endo-type protease used here, any of various known proteases can be used. This includes, for example, proteases derived from various microorganisms such as bacteria, molds, yeasts and actinomycetes, proteases derived from animals such as pancreatin, and proteases derived from plants such as papain, bromelain and faisin. Of course, one of them can be used alone, or two or more can be used in combination. As the enzyme, an alkaline protease is preferable since the pH of the raw material liquid (alkali immersion treatment liquid) is alkaline, but a neutral protease or the like can also be used. The amount of the enzyme to be used can be appropriately determined depending on the type of the enzyme to be used and the like, and is not particularly limited, but is usually about 500 to 1000 per g of the raw protein.
It is good to be selected from the range of 0 units, preferably about 2000 to 8000 units. In addition, the above-mentioned activity unit, especially in the case of endo-type neutral protease, uses milk casein as a substrate and has a potency of generating 1 μg of tyrosine-equivalent degradation product per minute at pH 7.0 and 30 ° C. as 1 unit. It is calculated.

In the above-mentioned primary decomposition treatment, generally, an appropriate amount of an enzyme is applied to a raw material, and the temperature is 15 ° C. or less, usually about 4 to 15 ° C.
The reaction can be performed at about 8 to 12 ° C. for about 1 hour to 7 days. Thus, as much protein as possible can be hydrolyzed to an oligopeptide having an average amino acid chain length of about 5 to 15 (soluble at a final concentration of trichloracetic acid of 0.17 mol). In addition, the above-mentioned primary decomposition is more preferably performed by using 8 to 1 of alcohol such as ethanol.
It can be performed in the presence of about 0%.

In the method of the present invention, after the completion of the above-mentioned primary decomposition, the resulting treatment solution is subjected to secondary decomposition using exo-type peptidase.

The exo-type protease used here includes various types of soy sauce koji, miso koji, etc. which have been well known in the art, such as dark soy sauce koji, light mouth soy sauce koji, tame soy sauce koji, etc.
And solid culture koji of the microorganism described above. These are obtained by inoculating a koji raw material mainly comprising steamed soybeans or the like with a koji mold as a seed koji, that is, a bacterium belonging to the genus Aspergillus such as Aspergillus oryzae or Aspergillus sojae.
In the present invention, the microorganisms are not limited to these, and adhere to other various microorganisms that have been conventionally known to be edible, for example, Aspergillus niger and Penicillium (typically, beetle). Penicillium citrinum, Rhizopu
s, Rizopus niveus used for tempeh, Bacillus (Bacillus, Bacillus subtili used for kneaded products, etc.)
s, etc.), ie, those koji, can also be advantageously used as exo-type proteases. The solid culture of the genus Bacillus also includes natto. The solid medium for culturing the various microorganisms may be soybean or the like similar to soy sauce koji, or various nutrients that do not hinder the growth of the respective bacteria, such as various proteins, sugars, and fibers. And the like may be appropriately selected and contained to give characteristics derived from the raw materials.

The pH of the solution on which the above enzyme agent (koji) is acted
Depends on the type of raw materials and the conditions under which the primary treatment enzyme was applied, but in general, the activity of the primary treatment enzyme has decreased to near neutrality suitable for expressing the activity of the present enzyme agent. No adjustment is required. Of course, if desired,
The pH can be adjusted to a condition suitable for the action of the enzyme used in this step. The amount of the enzyme agent to be used can be appropriately determined, but is usually about 0.05 to 0.5 per gram of the protein raw material.
It is suitably selected from the range of about g. The conditions under which the enzyme agent is acted are generally 15 ° C. or lower, preferably about 10 to 14 ° C., for about 30 to 75 days. Thus, the seasoning liquid excellent in taste expected in the present invention can be produced.

According to the method of the present invention, first, an endo-type protease enzyme is allowed to act on a raw material solution which has been subjected to alkali immersion treatment, and then an exo-type peptidase enzyme is caused to act. The raw materials subjected to the immersion treatment can be charged at the same time, and both enzymes can act on the raw materials in one step to obtain a desired seasoning liquid. Such a method is also included in the present invention.

The seasoning liquid of the present invention thus obtained can be used as it is for various uses, and if necessary, is subjected to post-treatments and the like according to various known methods to obtain a product suitable for various uses. You can also.

As the above-mentioned post-processing means, for example, the following means and combinations thereof can be appropriately adopted. (1) By solid-liquid separation treatment by centrifugation, filtration, etc.,
Remove solids and the like. (2) The enzyme used is deactivated by a heat treatment (usually at 70 to 100 ° C. for about 5 to 30 minutes). (3) Purification such as activated carbon treatment is performed to remove unnecessary odors and the like. (4) Concentrate to a solids concentration of about 30 to 70%. (5) For example, a powdered seasoning is formed by a drying means such as spray drying.

The seasoning liquid obtained by the method of the present invention may be used as it is or, if necessary, may be concentrated or powdered to prepare a wide variety of processed foods or food materials, such as noodle soup, instant foods and kneaded products. , Ham and sausage,
It can be widely applied to various uses such as pickles, dressings, sauces, beverages, etc., by which the taste of processed foods or food materials can be improved, and protein nutrition can be supplemented. Further, according to the method of the present invention, it is possible to obtain a protein seasoning solution which is safe and salt-free and has a rich and excellent taste with a significantly improved content of glutamate and the like, which are the main components of umami. The salt seasoning liquid can be effectively used for geriatric food, recovery food after disease, and the like.

[0030]

According to the method of the present invention, a new natural amino acid seasoning liquid can be obtained in a bonito processing business by effectively utilizing resources and rationalizing the business, and a conventional bonito seasoning can be obtained. It is also possible to obtain a high-quality seasoning liquid having excellent umami, kokumi, flavor, and the like that surpasses the above.

[0031]

EXAMPLES Examples and test examples will be given below to explain the present invention in more detail.

The enzymatic agents used in each example are as follows. Endo-type alkaline protease: "Orientase 22
B ", a protein solubilizing enzyme agent manufactured by Hankyu Bio-Industry Co., Ltd.) Exo-type peptidase: Olyse-type soy sauce koji The neutral protease activity of the above-mentioned olise-type soy sauce koji is about 8
00 units / g, acidic protease activity (measured in the same manner as neutral protease activity at pH 3.0) was about 28
0 units / g, glutaminase activity (m of glutamic acid generated in 60 minutes at 37 ° C. using L-glutamine as a substrate)
g is about 118 units / g).

[0033]

Example 1 (1) Enzyme treatment of bonito head The raw bonito head immediately after thawing was crushed to a diameter of 5 mm or less, 8 kg of the bonito was taken, and 8 L of water and alcohol (final concentration 1
0%) 1.4 L and aqueous sodium hydroxide solution (20%) 0.1
After adding 4 L, the mixture was stirred and mixed, and left at 12 ± 2 ° C. for 2 days, 55 g of an endo-type alkaline protease agent was added and dissolved, and enzymatic degradation treatment was performed at 12 ° C. for 7 days.

Then, 0.5 kg of an orise-type soy sauce koji was added and stirred, and the mixture was aged for 2 months while maintaining stirring at a temperature of 12 ± 2 ° C. to obtain a stock solution of the amino acid seasoning of the present invention. (2) Enzyme treatment of bonito-bushi juice extract 10 kg of bonito-bushi juice extract and 10 L of water and 1.6 parts of alcohol
L and 0.6 L of caustic soda solution were added, and the mixture was allowed to stand for 2 days in the same manner as (1).
6 g was added and the mixture was subjected to an enzyme treatment for 7 days. Next, 1.0 kg of an olise-based soy sauce koji was added and aged for 2 months to obtain a stock solution of the amino acid seasoning of the present invention. (3) Enzymatic treatment of powdered bonito (bonito fine powder) Take 6 kg of bonito powder, add 18 L of water and alcohol 2
L and 0.5 L of caustic soda solution were added, mixed with stirring, left for 2 days in the same manner as in (1) above, 175 g of an endo-type alkaline protease agent was added, and enzyme treatment was performed for 7 days (still)
After that, 2.4 kg of olise soy sauce koji was further added, and
After aging for months, the amino acid seasoning stock solution of the present invention was obtained. (4) Enzymatic treatment of hot-water-extracted flour extract 6 kg of hot-extractable hot-water extract lees, 18 L of water, 2 L of alcohol and 0.5 L of caustic soda solution were added. 175 g of the agent was added and the mixture was subjected to enzyme treatment for 7 days. Next, 1.2 kg of an olise-based soy sauce koji was added and aged for 2 months to obtain a stock solution of the amino acid seasoning of the present invention.

Each of the seasoning liquid stock solutions obtained in the above (1) to (4) is
Approximately 10 L, 0.3-0.5 kg of activated carbon and 0.8-1.0 kg of perlite as a filter aid were added, and the mixture was filtered using a small filter press to obtain 7.8-8.9 L of filtrate. can get.

The salt content of each of the seasoning stock solutions was 0.1.
06% or less.

[0037]

Test Example 1 The following instrumental analysis was performed on each amino acid seasoning solution prepared in the examples. (1) TN (total nitrogen, g / dl × 100): Kjeldahl method. (2) FN (formol nitrogen, g / dl × 100): by formol titration. (3) Brix: measured by a refractometer. (4) R-OH content: determined by soy sauce analysis. (5) Decomposition rate (%): expressed by FN / TN × 100. (6) Total yield (%): (filtrate TN × filtrate amount) / (raw material T)
N × total weight) × 100 The results are shown in Table 1 below.

[0038]

[Table 1]

According to Table 1, the TN yield is 79 to 85%.
It is clear that a yield of is obtained.

Furthermore, a panel test of dominant taste was carried out by 10 skilled panelists on the stock solution of the amino acid seasoning of the present invention obtained in the above (3).

The results (10-point evaluation) are shown in Table 2 below as the average value of 10 panelists.

[0042]

[Table 2]

From Table 2, the amino acid seasoning solution of the present invention obtained in the above (3) was evaluated to be good in all of umami, body taste, flavor, aroma, aftertaste and mellowness.

Further, the amino acid analysis results of each of the seasoning stock solutions obtained in (2) and (4) above using an amino acid analyzer (manufactured by Hitachi, Ltd., Model 835 high-speed amino acid analyzer) were analyzed using TN1.
Table 3 below shows the amount of amino acid per 0% (mg / dl).

[0045]

[Table 3]

From Table 3, it can be seen that the seasonings obtained by the method of the present invention have a high amino acid content, and in particular, the amounts of aspartic acid (Asp) and glutamic acid (Glu), which are the main components of the taste, are remarkably high. It was revealed that the product had taste.

 ──────────────────────────────────────────────────続 き Continuation of the front page (71) Applicant 501347512 Etsuko Ono 1-1610 Kamimunekata, Oita-shi, Oita (71) Applicant 501347523 Ritsuko Furuya 1-111-302 Chuo, Onojo-shi, Fukuoka (Kasuga Park) (72) Inventor Takara Aoki 1-21-24 Gunori, Kagoshima City, Kagoshima Prefecture (72) Inventor Keiichi Kubota 3-8 Ikeda Higashi-cho, Neyagawa City, Osaka Prefecture (72) Inventor Yoshiharu Noda Dazaifu City, Fukuoka Prefecture 4-18-14 Aoyama F-term (reference) 4B042 AD17 AG30 AH02 AP03 AP20 AP27 4B047 LB06 LG54 LG55 LG57 LG58 LP05 LP08

Claims (5)

[Claims] 1. A method for producing a seasoning, characterized in that a ground bonito is enzymatically treated to obtain a flavor seasoning. (2) a step of crushing the head and tail excluding the cut meat body of the dried bonito fish and treating with an enzyme to obtain a seasoning (a); (2) boiling the meat material and enriching the resulting broth with an enzyme. Producing bonito, seasoning a and seasoning b from bonito fish, which comprises a step of obtaining a seasoning b by processing, and (3) a step of processing the meaty portion of the above (2) into bonito. Method. (3) a step of crushing the head and tail of the bonito fish excluding the flesh of the dried bonito fish and treating with an enzyme to obtain a seasoning (a); and (2) boiling the flesh of the meat and obtaining the resulting broth with an enzyme. (3) processing the meaty portion of the above (2) into bonito, pulverizing the obtained bonito, and enzymatically treating the pulverized material to obtain a umami seasoning c. A method for producing seasoning a, seasoning b and seasoning c from bonito fish bodies. 4. A step of (1) crushing the head and tail excluding the cut meat body of the dried bonito fish and treating with an enzyme to obtain a seasoning a. (2) Boiling the meat part and obtaining the resulting broth with an enzyme Step of obtaining a seasoning b by processing, and (3) after processing the meaty portion of the above (2) into bonito, pulverize the obtained bonito, extract the pulverized product with hot water, and extract the extract with the bonito extract seasoning. And a method for producing seasoning a, seasoning b, seasoning c, and seasoning d from bonito fish bodies, comprising a step of enzymatically treating the extracted cake to obtain a seasoning d. 5. The method according to claim 1, wherein the enzyme treatment is performed using an endo-type alkaline protease and an exo-type peptidase.
The method according to any one of claims 1 to 4.