JP2009189333A - Powder made of sea cucumber entrails and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a powder of sea cucumber entrails which is easily mixed with other foods, is excellent in preservation stability and is easily treated, and a method for producing the same. <P>SOLUTION: The powder includes components prepared by decomposing sea cucumber entrails with a proteinase. The sea cucumber entrails are decomposed with the proteinase; the resultant liquid and solid residue are separated and the liquid is dried to a powder. Further, the above solid residue is decomposed with the proteinase; the resultant liquid and solid residue are separated and the above liquid is dried and brought to a powder. As the above proteinase, e.g., an autolytic enzyme of the sea cucumber is used. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a sea cucumber visceral powder used as a food additive and a method for producing the same.

  Conventionally, part of the viscera such as sea cucumber intestines, gonads, etc. discharged from the processing plant is only used for food, and most of them are discarded. What is provided for edible use is the one in which the internal organs are salted as they are, and is generally referred to as “Kono Wata” or “Koko”. However, the “kotawa” or “koko” has a unique flavor and is raw, so its supply is limited.

  Therefore, it has been studied to use the above-mentioned “Konowa” or “Kokoko” as a food additive to be added to other foods. As what used said "this cotton" or "konoko" as a food additive, what mixed said cut "this cotton" or "konoko" with plum meat is known (refer patent document 1). .

However, there is a case where the above-mentioned “this cotton” or “koko” cannot be sufficiently mixed with other foods simply by cutting, and although it is salted, it is raw, so it is difficult to store for a long time and is difficult to handle. is there.
JP 2003-274889 A

  An object of the present invention is to provide a sea cucumber visceral powder which can be easily mixed with other foods, has excellent storage stability and is easy to handle. Another object of the present invention is to provide a method for producing the sea cucumber viscera powder.

  In order to achieve this object, the sea cucumber viscera powder of the present invention is characterized by comprising a powder containing components obtained by degrading sea cucumber viscera with a proteolytic enzyme.

  In the sea cucumber viscera powder of the present invention, the viscera viscera are decomposed by a proteolytic enzyme, so that the protein is reduced to a peptide or amino acid. Therefore, it is easily soluble in water, and can be easily mixed with other foods by dissolving in water to give this food flavor to other foods.

  Moreover, since the sea cucumber visceral powder of this invention is a powder, it can be stably stored over a long period of time and can be handled easily.

  The sea cucumber viscera powder of the present invention can be produced by decomposing sea cucumber viscera with a proteolytic enzyme, separating the obtained liquid and solid residue, drying the liquid and pulverizing it. As the proteolytic enzyme, a commercially available protease produced from Bacillus subtilis, Aspergillus oryzae or the like may be used, or a sea cucumber self-digesting enzyme may be used. When using sea cucumber self-digesting enzymes, the degradation is slow, and there is an advantage that no pungent taste, bitterness, etc. occur when it is added to other foods.

  The solid residue is further decomposed by a proteolytic enzyme comprising a commercially available protease produced from Bacillus subtilis, Aspergillus oryzae, etc., and the resulting liquid and solid residue are separated, and the liquid is dried and powdered Depending on the situation, it may be a sea cucumber visceral powder.

  Next, embodiments of the present invention will be described in more detail with reference to the accompanying drawings. FIGS. 1 to 5 are diagrams showing the molecular weight distribution of a liquid obtained by decomposing sea cucumber viscera with a proteolytic enzyme in the production method of this embodiment.

  The sea cucumber visceral powder of this embodiment is composed of a powder containing components obtained by decomposing viscera such as sea cucumber intestines and gonads with a proteolytic enzyme.

  The sea cucumber viscera powder of this embodiment can be manufactured as follows.

  First, the intestines and gonads are separated from sea cucumber viscera extracted when manufacturing processed sea cucumbers such as dried sea cucumbers, and washed with salt water to obtain raw materials for sea cucumber viscera powder. At this time, foreign matter such as the intestinal contents and sand is removed.

  Next, the intestines and gonads washed with the salt water (hereinafter, “intestines and gonads” are described as “sea cucumber viscera”) are frozen at −10 ° C. or lower, and in a frozen state, a grinder or mincer. To make a paste. The sea cucumber viscera is soft and elastic at room temperature, but can be easily miniaturized by freezing as described above.

  Next, the sea cucumber viscera that has been made into a paste is thawed, and water-added one is decomposed by a proteolytic enzyme to liquefy the sea cucumber viscera. As the proteolytic enzyme, a commercially available protease produced from Bacillus subtilis, Aspergillus oryzae or the like may be used, or a self-digesting enzyme possessed by sea cucumber itself may be used.

  When using the protease, water in the range of 100 to 300% by weight and the protease in the range of 0.1 to 0.5% by weight are added to the total amount of the sea cucumber viscera, and 40 to 60 ° C. At a temperature in the range of 2 to 8 hours. As a result, the protein of the sea cucumber viscera is decomposed into a low molecular weight peptide or amino acid, and 65 to 85% by weight of the sea cucumber viscera is liquefied.

  Moreover, when using the said autodigestive enzyme, the water of the range of 100-300 weight% is added with respect to the total amount of the said sea cucumber internal organs, The temperature of the range of 40-60 degreeC is the range of 2-8 hours. Let react for hours. As a result, as in the case of using the protease, the protein of the sea cucumber viscera is decomposed into a low molecular weight peptide or amino acid, and 65 to 70% by weight of the sea cucumber viscera is liquefied. In the case of using the self-digesting enzyme, protein degradation is slower than in the case of using the protease, so that it is possible to prevent the occurrence of bitterness, bitterness and the like.

  Next, a liquid obtained by degrading the sea cucumber viscera with a proteolytic enzyme and liquefying the sea cucumber viscera (hereinafter abbreviated as “enzymatic degradation liquid”) is centrifuged at 5000 to 10,000 G with a centrifugal force of 5000 to 10000 G. Treat for 10 minutes to separate the liquid and solid residue and remove the solid residue. Next, the enzyme decomposition solution from which the solid residue has been removed is heated to a temperature of 60 ° C. or lower under vacuum to evaporate the water and is concentrated until the water reaches 50% by weight. By concentrating the enzyme decomposition solution under vacuum, it is possible to prevent decomposition of the scent component that forms the flavor of sea cucumber internal organs.

  Next, the enzyme decomposition solution concentrated as described above is heated to a temperature of 50 ° C. or less under vacuum by a vacuum dryer, or freeze-dried to contain 10% by weight or less, preferably 5%. Dry to weight% or less to make a solid. Next, the solid material is pulverized by a pulverizer, classified by a sieve having an opening of 300 μm, and the powder under the sieve is collected to obtain a sea cucumber visceral powder.

  The solid residue removed from the enzymatic decomposition solution is treated with the protease in exactly the same way as in the case of the sea cucumber viscera, and the powder under the sieve having an opening of 300 μm is recovered to obtain the sea cucumber visceral powder. can do.

  The sea cucumber viscera powder of the present embodiment can be used as a food additive. For example, by adding it to various fermented foods, this added flavor can be imparted to the fermented foods. The original flavor and flavor of the fermented foods It may have a unique aroma and flavor different from. The fermented food preferably has no aroma or imparts an aroma that does not harm this aroma in order to impart this aroma. Examples of such fermented foods include squid salt.

  The addition amount of the sea cucumber viscera powder of the present embodiment to the squid salty salt is suitable to be 1 to 5% by weight of the total amount of the squid salty salt although it varies depending on the salt concentration of the squid salty salt. The sea cucumber viscera powder of this embodiment has a peptide or amino acid whose protein has been reduced in molecular weight by enzymatic degradation as described above, so it can be easily dissolved in water. Uniform mixing is possible.

  The squid salty spice added with the sea cucumber visceral powder of this embodiment is well adapted to the sea cucumber visceral powder by aging at a temperature in the range of 0 to 10 ° C. for 1 to 2 weeks, and this cotton flavor is often produced. The squid salted fish to which the sea cucumber viscera powder of this embodiment is added can be used for food as a delicacy by bottling.

  Next, examples of the present invention will be described.

  In this example, first, 120 kg of sea cucumber viscera from which foreign substances such as intestinal contents and sand were removed by washing with salt water was frozen, refined with a mincer having a die hole diameter of 5 mm, and then thawed to obtain a paste.

  Next, 300 g of the sea cucumber internal organs (water content: 91.3% by weight) made into a paste as described above was placed in a Erlenmeyer flask having a capacity of 2 liters, and 12 pieces with 900 g of water added thereto were prepared and set in an automatic shaker. . Then, by shaking at 50 ° C. for 4 hours, the built-in sea cucumber was decomposed by the self-digesting enzyme, and an enzyme decomposition solution in which 67.1 wt% of the sea cucumber visceral protein was decomposed was obtained. FIG. 1 shows the results of measuring the molecular weight distribution of the enzyme decomposition solution by gel permeation chromatography (hereinafter abbreviated as GPC). From FIG. 1, it is clear that most of the proteins contained in the sea cucumber viscera are decomposed into peptides or amino acids having a molecular weight of 1000 or less.

  Next, the enzyme decomposition solution was treated with a centrifugal settling machine at a centrifugal force of 10,000 G for 10 minutes to separate into a liquid and a solid residue, and the solid residue was removed. Next, the enzyme decomposition solution from which the solid residue had been removed was heated to a temperature of 60 ° C. under a vacuum of 0.02 MPa to evaporate the moisture, and concentrated until the moisture became 50% by weight.

  Next, the enzyme decomposition solution concentrated as described above is heated to a temperature of 50 ° C. or lower under a vacuum of 0.0013 MPa by a vacuum dryer, and dried until the water content becomes 4.5% by weight. To obtain a solid. Next, the solid matter was pulverized with a pulverizer and classified with a sieve having an opening of 300 μm to recover 205.5 g of the powder under the sieve.

  Next, 1800 g of water and 4.5 g of commercially available protease produced from Bacillus subtilis are added to 900 g of the solid residue (water content: 89.3% by weight) removed by treating the enzyme digestion solution with the centrifugal settling machine. , Placed in three Erlenmeyer flasks with a capacity of 2 liters and set on an automatic shaker. And it decomposed | disassembled by shaking at 50 degreeC for 4 hours, and the enzyme decomposition liquid which 67.4 weight% of the protein of the said solid residue decomposed | disassembled was obtained.

  Next, the enzyme decomposition solution was treated with a centrifugal settling machine at a centrifugal force of 10,000 G for 10 minutes to separate into a liquid and a solid residue, and the solid residue was removed. Next, the result of having measured the molecular weight distribution of the said enzyme decomposition liquid which removed the said solid residue by GPC is shown in FIG. From FIG. 2, it is clear that most of the protein contained in the solid residue is liquefied into peptides or amino acids having a molecular weight of 1000 or less.

  Next, the enzyme decomposition solution from which the solid residue had been removed was heated to a temperature of 60 ° C. under a vacuum of 0.02 MPa to evaporate the moisture, and concentrated until the moisture became 50% by weight.

  Next, the enzyme decomposition solution concentrated as described above was heated to a temperature of 50 ° C. or less under a vacuum of 0.0013 MPa by a vacuum dryer, and dried to obtain a solid. Next, the solid matter was pulverized by a pulverizer and classified by a sieve having an opening of 300 μm, and 63.5 g (water content: 5.2% by weight) of the powder under the sieve was recovered.

  A combination of 205.5 g of the powder obtained by heating and drying the enzyme decomposition solution of the sea cucumber viscera and 63.5 g of the powder obtained by heating and drying the enzyme decomposition solution of the solid residue, A visceral powder was obtained.

  Next, the sea cucumber viscera powder obtained in the present example was bottled with 100 g of squid salted spice added with 2 to 4% by weight based on the total amount, and this savory squid salted food was produced. It stored in the hold | maintained freezer and the color, odor, aroma, and taste were evaluated every month. It was confirmed that the cotton-flavored squid salty food had no change in color, odor, aroma and taste even after 4 months, and could be stored for a long time.

  In this example, in order to enzymatically decompose the sea cucumber viscera, 45 kg of water was put into the reaction tank, and 4.5 kg of sea cucumber viscera (water content 92.5 wt%) made into the same paste form as in Example 1 was added, By reacting at 50 ° C. for 4 hours, the built-in sea cucumber was decomposed by the autolytic enzyme to obtain an enzymatic degradation solution in which 67.0% by weight of the sea cucumber visceral protein was degraded. The result of measuring the molecular weight distribution of the enzyme decomposition solution by GPC is shown in FIG. From FIG. 3, it is clear that most of the proteins contained in the sea cucumber viscera are decomposed into peptides or amino acids having a molecular weight of 1000 or less.

  Next, the enzyme decomposition solution was treated with a centrifugal settling machine at a centrifugal force of 10,000 G for 10 minutes to separate into a liquid and a solid residue, and the solid residue was removed. Next, the enzyme decomposition solution from which the solid residue had been removed was heated to a temperature of 60 ° C. under a vacuum of 0.02 MPa to evaporate the moisture, and concentrated until the moisture became 50% by weight.

  Next, the enzyme decomposition solution concentrated as described above is heated to a temperature of 50 ° C. or lower under a vacuum of 0.0013 MPa by a vacuum dryer, and dried until the water content becomes 4.7% by weight. To obtain a solid. Next, the solid was pulverized with a pulverizer and classified with a sieve having an opening of 300 μm, and 2.3 kg of the powder under the sieve was recovered to obtain a sea cucumber visceral powder.

  Next, except that the sea cucumber viscera powder obtained in this example was used, this savory squid salty food was produced in the same manner as in Example 1 and stored in a freezer maintained at a temperature of -40 ° C. The color, odor, aroma and taste were evaluated every month. It was confirmed that the cotton-flavored squid salty food had no change in color, odor, aroma and taste even after 4 months, and could be stored for a long time.

  In this example, in order to enzymatically decompose the sea cucumber viscera, 60 kg of water was put in the reaction tank, and the sea cucumber viscera 30 kg (moisture 91.5 wt%) made exactly the same as in Example 1 and Bacillus subtilis By adding 150 g of the commercially available protease to be produced and reacting at 50 ° C. for 4 hours, the built-in sea cucumber was decomposed to obtain an enzymatic degradation solution in which 88.2% by weight of the protein of the sea cucumber viscera was decomposed. FIG. 4 shows the results of measuring the molecular weight distribution of the enzyme decomposition solution by GPC. It is clear from FIG. 4 that most of the proteins contained in the sea cucumber viscera are decomposed into peptides or amino acids having a molecular weight of 1000 or less.

  Next, the enzyme decomposition solution was treated with a centrifugal settling machine at a centrifugal force of 10,000 G for 10 minutes to separate into a liquid and a solid residue, and the solid residue was removed. Next, the enzyme decomposition solution from which the solid residue had been removed was heated to a temperature of 60 ° C. under a vacuum of 0.02 MPa to evaporate the moisture, and concentrated until the moisture became 50% by weight.

  Next, the enzyme decomposition solution concentrated as described above is heated to a temperature of 50 ° C. or less under a vacuum of 0.0013 MPa by a vacuum dryer, and dried until the moisture content becomes 4.2% by weight. To obtain a solid. Next, the solid was pulverized with a pulverizer and classified with a sieve having an opening of 300 μm, and 2.1 kg of the powder under the sieve was collected to obtain a sea cucumber visceral powder.

  Next, except that the sea cucumber viscera powder obtained in this example was used, this savory squid salty food was produced in the same manner as in Example 1 and stored in a freezer maintained at a temperature of -40 ° C. The color, odor, aroma and taste were evaluated every month. It was confirmed that the cotton-flavored squid salty food had no change in color, odor, aroma and taste even after 4 months, and could be stored for a long time.

  In this example, in order to enzymatically decompose the sea cucumber viscera, 67.5 kg of water was put into the reaction tank, and 22.5 kg of sea cucumber viscera (water content 92.6% by weight) made exactly the same as in Example 1 was obtained. And 112 g of a commercially available protease produced from Aspergillus oryzae and reacting at 50 ° C. for 4 hours, thereby decomposing the sea cucumber vigor and decomposing 72.5% by weight of the sea cucumber visceral protein Obtained. The result of measuring the molecular weight distribution of the enzyme decomposition solution by GPC is shown in FIG. From FIG. 5, it is clear that most of the proteins contained in the sea cucumber viscera are decomposed into peptides or amino acids having a molecular weight of 1000 or less.

  Next, the enzyme decomposition solution was treated with a centrifugal settling machine at a centrifugal force of 10,000 G for 10 minutes to separate into a liquid and a solid residue, and the solid residue was removed. Next, the enzyme decomposition solution from which the solid residue had been removed was heated to a temperature of 60 ° C. under a vacuum of 0.02 MPa to evaporate the moisture, and concentrated until the moisture became 50% by weight.

  Next, the enzyme decomposition solution concentrated as described above is heated to a temperature of 50 ° C. or lower under a vacuum of 0.0013 MPa by a vacuum dryer, and dried until the water content becomes 4.7% by weight. To obtain a solid. Next, the solid was pulverized with a pulverizer and classified with a sieve having an opening of 300 μm, and 1.2 kg of the powder under the sieve was collected to obtain a sea cucumber visceral powder.

  Next, except that the sea cucumber viscera powder obtained in this example was used, this savory squid salty food was produced in the same manner as in Example 1 and stored in a freezer maintained at a temperature of -40 ° C. The color, odor, aroma and taste were evaluated every month. It was confirmed that the cotton-flavored squid salty food had no change in color, odor, aroma and taste even after 4 months, and could be stored for a long time.

The figure which shows the molecular weight distribution of the enzymatic decomposition liquid of the sea cucumber internal organs in the manufacturing method of this invention. The figure which shows the molecular weight distribution of the enzymatic decomposition liquid of the sea cucumber internal organs in the manufacturing method of this invention. The figure which shows the molecular weight distribution of the enzymatic decomposition liquid of the sea cucumber internal organs in the manufacturing method of this invention. The figure which shows the molecular weight distribution of the enzymatic decomposition liquid of the sea cucumber internal organs in the manufacturing method of this invention. The figure which shows the molecular weight distribution of the enzymatic decomposition liquid of the sea cucumber internal organs in the manufacturing method of this invention.

Claims (4)

  A sea cucumber visceral powder comprising a powder containing components obtained by decomposing sea cucumber viscera with a proteolytic enzyme.   A method for producing sea cucumber visceral powder, comprising decomposing sea cucumber viscera with a proteolytic enzyme, separating the obtained liquid and solid residue, and drying the liquid into powder.   The sea cucumber visceral powder manufacturing method according to claim 2, wherein a sea cucumber autolysis enzyme is used as the proteolytic enzyme.   4. The sea cucumber visceral powder according to claim 2, wherein the solid residue is decomposed with a proteolytic enzyme, the obtained liquid and the solid residue are separated, and the liquid is dried and pulverized. Production method.

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