JP2003180290A - Food seasoning and processed food each with flavor of seasoned cod roe - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To efficiently obtain a good-quality food seasoning rich in seasoned cod roe flavor ingredients by removing fibrous proteins derived from cod roe skin and contained in seasoned cod roe pickle. <P>SOLUTION: This seasoned cod roe-flavored food seasoning rich in the flavor ingredients including essential amino acids and having high nutritive value is efficiently obtained by enzymolysis of the pickle after aging seasoned cod roe with a fish meat proteolytic enzyme produced by Bacillus subtilis and/or a proteolytic enzyme produced by Aspergillus oryzae. Various processed foods with seasoned cod roe flavor are also produced by including appropriate amounts of the seasoning. <P>COPYRIGHT: (C)2003,JPO

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a Mentaiko-flavored food seasoning in which the content of calories and umami components is increased by the decomposition of fiber protein in pickled mentaiko and the like, and a processed food containing the same.

[0002]

[Background Art] Mentaiko includes cod, red pepper, salt, mirin,
In addition to basic seasonings such as sugar, kelp, shiitake mushrooms,
After adding pepper, glutamic acid, etc. according to the manufacturer's original recipe and aging in the pickled barrel for 2 to 3 months, it is subdivided from the pickled barrel and packaged in predetermined amounts and shipped widely nationwide,
It has become a food familiar to many people.

By the way, in the pickling juice generated in the production process of Mentaiko, that is, in the pickling juice remaining in the pickling barrel after the shipment of Mentaiko, in addition to the above-mentioned basic seasoning, various kinds of leaching from the codfish by osmotic pressure during the aging process. Although it contains a lot of nutritional components such as amino acids and proteins, most of it has not been used and has been drained into rivers as waste liquid together with factory waste liquid. However, in recent years, waste liquids containing a large amount of such organic substances have recently been collected by industrial waste handling companies due to the establishment of drainage regulations due to the effects on organisms and environmental pollution. It has been incinerated. However, incineration disposal requires a large amount of auxiliary fuel for incineration because the pickled soup of Mentaiko is a concentrated solution containing many kinds of organic substances in addition to amino acids, proteins, etc. In addition, the combustion gas accompanying the incineration may cause environmental pollution or global warming, and thus does not fundamentally solve the environmental problem.

The present inventor has previously proposed a food additive having a mentaiko flavor obtained by extracting the umami component from the pickled soup of mentaiko and a processed food flavored with mentaiko prepared by mixing the same (Japanese Patent Application No. 200).
1-1120616). However, since the pickled soup of Mentaiko contains a large amount of fibrous proteins derived from the roe of the roe, the protein is likely to become a gel-like substance in the drying process of the pickled soup of Mentaiko. When a large amount of pickled soup containing a large amount of soluble protein) or a large amount of pickled soup is processed, gelled substances are produced more and drying efficiency is reduced, which is a factor that deteriorates product quality. It was

[0005]

The object of the present invention is to suppress the formation of a gel-like substance derived from a fibrous protein, which is a fish egg shell component contained in the pickled soup of Mentaiko, and to pickle Mentaiko. Efficiently obtaining a homogeneous umami ingredient from the soup.

[0006]

Means for Solving the Problems The present inventor has conducted further studies in order to achieve the above object. As a result, the fibrous protein contained in the pickled juice after aging of Mentaiko has been treated with an amino acid by the action of an enzyme. By decomposing into low molecular weight substances such as gelled substances, the production of gelled substances is suppressed, resulting in improved drying efficiency, and homogenous, highly nutritious mentaiko flavored foods containing a lot of umami components such as amino acids. I was able to get the seasoning.

That is, according to the present invention, the myofibrillar protein derived from the roe coat of the fish contained in the pickled juice after aging of Mentaiko is decomposed with a fish meat proteolytic enzyme produced by Bacillus subtilis. It provides a food seasoning flavored with mentaiko, which is a protein produced by Aspergillus oryzae that produces the bitterness and amino acid odor of fish egg protein contained in pickled soup after aging mentaiko. The present invention provides a food seasoning with a mentaiko flavor that has no fishy odor and is obtained by decomposing and removing with a degrading enzyme. Furthermore, pickled soup after aging of Mentaiko is used as a genus of the genus Bacillus subtili
s) produce fish meat proteases and filamentous fungi (Aspergill
We provide a highly nutritious Mentaiko-flavored food seasoning containing a lot of essential amino acids, etc. treated with proteolytic enzymes produced by us oryzae and various processed Mentaiko-flavored foods processed by adding an appropriate amount of these seasonings. To do. Less than,
The present invention will be described in detail.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION Pickled soup after aging of Mentaiko contains a large amount of highly nutritious substances such as proteins or various essential amino acids and umami components, and it is possible to use the pickled soup as it is. However, in order to use it for many kinds of processed foods, it is necessary to evaporate water rapidly and take it out as a solid substance or to make it into a liquid form of at least a high concentration so as not to deteriorate the active ingredient. However, the pickled juice after aging of Mentaiko contains a large amount of contractile protein (myosin), which is a myofibrillar protein derived from the coat of fish eggs, and this contractile protein (myosin) is concentrated or dried under reduced pressure. In particular, it is easy to heat-denaturate and gel by heating, which not only hinders the drying, but also has an influence on obtaining a product containing a homogeneous umami component. In order to avoid the influence of this gel-like substance, the present invention uses a fish meat proteolytic enzyme (Aroase AP-10: manufactured by Yakult Co., Ltd.) produced by Bacillus subtilis while stirring in pickled juice after aging Mentaiko. By adding 0.02 to 0.5% by weight in terms of the solid component in the pickling juice and performing an enzymatic reaction at a temperature of 45 to 55 ° C. to give a contractile protein (myosin) which is a myofibrillar protein. Disassembled. The time required for this enzymatic decomposition varies depending on the content and treatment amount of the roe coat, but is usually 2 to 5 hours. As a result, almost no gel-like substance was generated, and the subsequent concentration / drying step could be efficiently performed.

[0009] Further, in order to remove bitterness components, amino acid odors and the like derived from fish egg proteins contained in the pickled soup of Mentaiko, a proteolytic enzyme (Punchidase NP-2: produced by Aspergillus oryzae) is removed. Yakult Co., Ltd.). This enzyme treatment is also performed in the same manner as in the case of the fish meat protease. The proper amount of the enzyme used is 0.02 to 0.5 (% by weight) in terms of solid components in the pickle juice,
The reaction temperature is 45 to 55 ° C., and the treatment time is 2 to 5 hours under substantially the same conditions. The treatment with both enzymes may be carried out by simultaneously adding both enzymes. When producing in large quantities, it is more efficient to perform both enzyme reactions simultaneously.
On the other hand, when carrying out the enzyme reactions sequentially,
(cillus subtilis) is preferably subjected to the treatment with the fish-meat proteolytic enzyme in advance so that a good quality mentaiko flavored product can be obtained.

After the enzyme treatment, the pickled juice is deactivated and sterilized with the added enzyme, and then taken out without degrading or denaturing the umami component, so that the water content is quickly evaporated,
dry. As the drying method, normal drying methods such as atmospheric drying, reduced pressure drying, spray drying and freeze drying can be used.
Pay attention to the drying temperature. For example, the most suitable drying method is a reduced pressure drying method from the viewpoints of less decomposition and deterioration of the umami component and efficiency, but the drying temperature is 13
It is important to carry out at 0 ° C or lower. If this temperature is exceeded, the umami component is decomposed and the product quality deteriorates, which is not preferable. The preferred drying temperature is in the range of 60 to 120 ° C.

The dried product obtained by drying is crushed or ground, and further dried to give a powder (hereinafter sometimes referred to as "mentaiko powder"). This dried powder can be used as a food seasoning as it is, but stabilizers such as dextrin, which is harmless to the human body, or other food additives such as vitamins and minerals may be added. Also, if desired, a known food granulating agent may be added to form granules for use.

[0012]

[Examples] Next, the present invention will be described with reference to production examples of seasonings having a mentaiko flavor and processed foods prepared by mixing the seasonings. 1) Manufacture of Mentaiko-flavored food seasoning (solid) 200L of pickled soup after mentaiko aging is put in a reaction tank with a stirring device with a jacket, and heated to about 45 ° C with stirring, and then the Bacillus subtilis (Bacillus subtilis) Producing fish meat proteolytic enzyme (Aroase AP-10: manufactured by Yakult Co., Ltd.) and proteolytic enzyme produced by Aspergillus oryzae (Punchdase NP-2: manufactured by Yakult Co., Ltd.) are respectively contained in the soup stock. 0.03% by weight in terms of solid component was added, and an enzymatic reaction was carried out at a reaction temperature of 45 to 50 ° C. for 3.5 hours to decompose the contraction protein (myosin) and fish meat protein such as bitterness and amino acid odor. Next, this treatment liquid was heated to a temperature of 80 ° C. to deactivate the residual enzyme and sterilize it.

32 L of the pickled juice (liquid temperature, 60 ° C.) in which the residual enzyme has been inactivated and sterilized is supplied to the reduced pressure drying device with a metering pump per hour, and dried under reduced pressure at a drying temperature of 80 to 100 ° C. A dry powder with a unique umami of a water content of 7% or less and a mentaiko flavor was obtained. This was crushed to obtain Mentaiko powder. Table 1 shows an example of the composition, although the composition differs slightly depending on the origin of the pickled juice. The manufactured Mentaiko powder is shown in Table 1 below.
As is clear from the figure, 18 essential amino acids are 3
The content was 7.64% by weight (as the total amount of amino acids: automatic amino acid analysis). In addition, the nutritional calorie was 230 kcal / 100 g (nutrition labeling standard) in terms of energy.
Powder obtained from pickled juice without enzyme treatment such as content of essential amino acids, nutritional calories, etc. (said Japanese Patent Application No. 2001-120
616), which are both high values.

[0014]

[Table 1]

Next, an appropriate amount of the above-mentioned Mentaiko powder was blended to produce the following various processed foods. These processed foods are
A product that has a flavor that is completely the same as the one made by adding the mentaiko body itself, and has almost no bitterness, fishy smell, etc. compared to the one without enzyme treatment, and the spiciness is appropriate and can be eaten by children. was gotten. 2) Manufacture of processed foods 1. The Chinese cabbage pickled Chinese cabbage is appropriately cut and dried in the sun, and the mentaiko powder produced in 1) above is used in an amount of about 3% by weight based on the raw cabbage.
Chinese cabbage was pickled according to the usual procedure for pickling Chinese cabbage to produce a Mentaiko-flavored Chinese cabbage pickle.

2. Cookie Mentaiko powder (10 g), soft flour (240 g), oat mill (80 g), baking powder (1 teaspoon) and baking soda (1 teaspoon) are mixed and sieved with a net. On the other hand, unsalted butter (170 g) is stirred in a whisk until it becomes creamy, and the egg is loosened (1)
After mixing until smooth, add the powders that have been sieved and mix, shape into the desired shape and bake in an oven at 170 ° C for about 10 minutes to produce a mentaiko flavored cookie. did.

3. Dressing A large cooking bowl is filled with ice water (about 450 g), and Mentaiko powder (10 to 20 g) and a lactic acid bacterium drink or yogurt (180 g) are added thereto, and the mixture is stirred until the Mentaiko powder is uniformly mixed. After uniform mixing, mayonnaise (700 g) was added, and the mixture was further stirred and mixed to obtain a dressing flavored with mentaiko.

4. Cream sauce wheat flour (40 g) with water (450 g), powdered oil and fat (120 g) and mentaiko powder (10 to 30 g) added, and stirred at 95 ° C.
After heating for about 10 minutes, cool to room temperature,
Fresh cream (180 g) was added to this, and the mixture was stirred and mixed uniformly to obtain a mentaiko-flavored cream sauce.

5. Kamaboko fish meat surimi (1,000 g) and mentaiko powder (10 to 30 g)
Was added and the mixture was stirred until it was uniformly mixed, and the obtained paste was molded into a desired shape, steamed at 40 ° C. for 50 minutes, and further steamed at 90 ° C. for 35 minutes to produce a mentaiko-flavored kamaboko.

[0020]

Industrial Applicability As described above, by treating the pickled soup of Mentaiko with an enzyme, it was possible to efficiently obtain a Mentaiko-flavored powder without producing a gel-like substance derived from fibrous protein. And this powder is
It contains more umami components such as proteins and various essential amino acids, and is homogeneous and has a higher nutritional value than when it is not treated with an enzyme. Therefore, the food seasoning flavored with mentaiko of the present invention is useful as an additive for various processed foods and as a domestic seasoning.

Claims (4)

[Claims] 1. A mycofibrillar protein derived from roe coat contained in pickled juice after aging of Mentaiko is used as a bacterium of the genus Bacillus.
us subtilis) produces a mentaiko-flavored food seasoning obtained by decomposing it with a fish-meat proteolytic enzyme. 2. The bitterness and amino acid odor of fish egg protein contained in pickled soup after the mentament of Mentaiko (Japanese mentaiko) are taken into account by the Aspergillus or
A food seasoning with the mentaiko flavor obtained by decomposing and removing it with a proteolytic enzyme produced by yzae). 3. A mentaiko-flavored food product obtained by treating pickled soup after ripening mentaiko with a proteolytic enzyme produced by Bacillus subtilis and a proteolytic enzyme produced by Aspergillus oryzae. seasoning. 4. A cod roe-flavored processed food prepared by blending the food seasoning.