JP2716953B2 - Production method of fermented seasonings - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to a fermented seasoning and a method for producing the same.

[0002]

2. Description of the Related Art In general, brewed soy sauce, which is well known as a typical example of fermented seasonings, is inoculated with koji mold (seed koji) using protein materials such as soybeans and starchy materials such as wheat as main materials. It is made by koji making for about 3 days at ℃, adding salt solution and fermenting and aging for about 1 year.

On the other hand, by improving the above-mentioned natural soy sauce brewing method,
As a method of producing a fermented seasoning with good salt and soy sauce flavor, heat denaturing soybeans, defatted soybeans, wheat gluten, etc.
This is hydrolyzed with proteolytic enzymes, and soy sauce yeasts such as Zygosaccharomyces rouxii and Candida versatilis, or lactic acid bacteria with soy sauce are added together with them, followed by fermentation and maturation without adding salt. The manufacturing method to be used is Japanese Patent Publication No. 53-41.
No. 238 publication.

[0004] On the other hand, a method for producing a seasoning using animal hides of cattle, pigs and the like as main raw materials is known, and Japanese Patent Publication No. 55-296 is known.
No. 61 describes a method for producing a seasoning using animal skin, in which these are hydrolyzed with an enzyme in the presence of ethyl alcohol, and this is distilled under an appropriate pH condition to remove off-flavor components. .

[0005]

However, in the above-mentioned method for producing a seasoning using animal hide, since the hydrolyzed protein is not fermented or aged, it does not have a flavorful soy sauce flavor and has a sufficient flavor. There was room for improvement to make the seasoning rich in soy sauce flavor.

In the above-mentioned method for producing a fermented seasoning, in order to obtain a soy sauce-like flavor, vegetable materials such as soybeans, defatted soybeans, and wheat gluten are modified by heating. I could not imagine what kind of flavor would be obtained when using animal raw materials such as pigskin.

[0007] As a method of treating shredded pigskin that cannot be used as a leather product, there is a method capable of sufficiently increasing the added value without drying and pulverizing to make feed or fertilizer. Did not.

Therefore, the present invention solves the above-mentioned problems and provides a method for producing a soy sauce-like flavor having a good flavor as a method for producing a seasoning using pork skin, and at the same time, reducing the value of utilization of pork skin. It is to raise.

[0009]

In order to solve the above-mentioned problems, in the present invention, a pig skin is extracted with hot water to produce a water-soluble protein, which is concentrated and then added with salt and soy sauce koji. They fermented and aged to produce fermented seasonings.

[0010] Alternatively, pig skin is hydrolyzed with a protease to produce a water-soluble protein, which is concentrated and then added with salt and soy sauce koji to ferment and mature to produce a fermented seasoning. .

[0011]

BEST MODE FOR CARRYING OUT THE INVENTION The pig skin used in the present invention is mainly generated in large quantities when slaughtering and dismantling edible pigs. Can be. The used pigskin is fresh or frozen, and is used after thoroughly washing to remove the adhered dirt.

In order to produce a water-soluble protein by extracting pig skin with hot water, the hot water extraction temperature is preferably 90 ° C. or higher, and the extraction time is usually 2 to 20 at normal pressure or pressure.
It is about an hour, preferably 7 hours.

In order to produce a water-soluble protein by using a protease, water is added to 20 to 100 parts by weight of raw pork skin.
100 parts by weight are blended. If the amount is less than 20 parts by weight, the stirring is insufficient and the reaction does not proceed uniformly.
On the other hand, if it exceeds 100 parts by weight, the enzyme concentration becomes too low, and the reaction hardly proceeds. From such a tendency, it can be said that the most preferable compounding ratio is 25 parts by weight.

As the protease used in the present invention, a protease can be used without particular limitation. The commercially available proteolytic enzymes applicable to the present invention are as follows. Of these, Alcalase was a particularly preferred enzyme in terms of liquefaction power and economy.

Protease (Amano Pharmaceutical Co., Ltd .: Protease A, N, P), Protease (Nagase Seikagaku Co., Ltd .: Papain, Bioprase SP-4, SP-10) Protease (Daiwa Kasei Co., Ltd .: Samoaase PC10)
F, Protin PC-10F, AC-10F) Protease (manufactured by Novordisk: Flebazyme,
Protamex, Alcalase) Protease (Orientase 22B, Ueda Chemical)
-F) The reaction conditions of such a protease are as follows.
0 to 70 ° C., preferably 50 ± 3 ° C. (ie, 47 to 70 ° C.)
53 ° C.), and the reaction time is 1 to 10 hours, preferably 3 hours. This is because if the amount is less than the above-mentioned predetermined value, the protein cannot be sufficiently hydrolyzed, and if the reaction temperature and time exceed the above-mentioned predetermined value, the enzyme is inactivated and the production efficiency is extremely lowered. The pH of the protease during the reaction is preferably 7 to 9, and preferably around pH 8.

In order to deactivate the enzyme at an appropriate time after the completion of the enzymatic decomposition reaction, the temperature may be raised to 85 ° C. or higher. Then, in order to fractionate the hydrolyzate of the protein, it is filtered to remove pig hair and undegraded matter, and the fat and oil are separated by a centrifuge.

In order to prevent spoilage in the seasoning and the fermentation / ripening process, salt is added to the water-soluble protein produced in this manner in an amount of 3 to 100 parts by weight of pig skin as a raw material.
20 parts by weight, preferably about 15 parts by weight, is added.

In the present invention, the concentration of the water-soluble protein is adjusted so that the nitrogen content in the concentrated solution is 1 to 5% by weight, preferably about 3.5% by weight. Because
If the nitrogen content is less than 1% by weight, the decomposition proceeds but the characteristics of the pig skin protein hardly appear. If the nitrogen content is higher than 5% by weight, the decomposition hardly proceeds, which is not preferable. The yield of the water-soluble protein concentrate concentrated in this way is
It is 40-50% of the raw material pig skin.

As the koji mold used in the present invention, commercially available soy sauce seed koji, Aspergillus soya, is used.
lus soyae), Aspergillus oryzae
oryzae) is preferred. In order to enhance fermentation and maturation, the salt-tolerant lactic acid bacterium Pediococcus halophilus and the salt-tolerant yeast Tigosaccharomyces luxy were secondarily cultured in a pure culture.
haromyces rouxii), Candida versatilis (Ca
ndida versatilis) and the like.

The amount of soy sauce koji is 3 to 20 parts by weight, preferably 6.3 parts by weight, based on 100 parts by weight of raw pork skin. If the amount is less than 3 parts by weight, decomposition is difficult to proceed,
If the amount exceeds 20 parts by weight, the decomposition proceeds, but the characteristics of the pigskin protein are lost, which is not preferable.

The fermentation and ripening conditions in the present invention are as follows.
At a temperature of 0 to 60 ° C, preferably around 30 ° C, the reaction solution is
3 to 360 days, preferably 18,
0 days.

As post-treatments for fermentation and ripening, the reaction solution is filtered, water-insoluble residues are separated by filtration, and the filtrate is heated to 80 ° C.
By heating as described above and performing so-called burning, and further filtering, a transparent fermented seasoning can be obtained.

The fermented seasoning of the present invention using raw pork skin as the raw material was excellent in that it exhibited extremely favorable umami and flavor by soy sauce koji.

[0024]

【Example】

[Example 1] 1000 kg of fresh pig skin collected from a slaughterhouse or a meat processing plant was washed with an equal amount of water two to three times to remove dirt attached to the pig skin.

Next, the pork skin was finely crushed using a mince machine, and 1000 kg of mince and 500 k of water were added to the reaction kettle.
g and heating while adjusting to 50 ± 3 ° C. while stirring.

Then, 200 g of Alcalase (manufactured by Novo Disc) was charged into the reaction vessel, and 50 g was stirred.
The hydrolysis reaction was performed at ± 3 ° C. and pH 8 for 3 hours.

After the completion of the reaction, pig hair was removed with a wire mesh, oil and fat were separated and removed with an ultracentrifuge, 100 kg of sodium chloride was dissolved and mixed, and the volume of water-soluble protein was reduced to 450 k with a vacuum concentrator.
g, and 63 kg of soy sauce koji and water for 5 g.
0 kg was added to make the total liquid amount 563 kg.

This was charged into a reaction vessel, reacted at a temperature of 30 ± 3 ° C. for 180 days, stirred with a stirring rod 2-3 times a day, and then filtered with a filter press to remove a residue. The obtained filtrate was heated, kept at 80 ° C. or higher for 30 minutes, and fired. Further, the precipitate generated during that time was removed to obtain 500 kg of a fermented seasoning having a good flavor. The physical properties of the obtained seasonings are shown in Table 1 below.

[0029]

[Table 1]

Example 2 450 kg of a water-soluble protein concentrate was produced in exactly the same manner as in Example 1.

In addition, 1000 kg of water was added to 500 kg of minced sardine (urme or sardine) and heated to 50 ° C.

As a proteolytic enzyme, 250 g each of Novoldisk's Alcalase and Ueda Chemical's Orientase were added, and the mixture was hydrolyzed for about 3 hours using the autolyzing enzyme contained in the fish while stirring. A decomposition reaction was performed. Thereafter, the enzyme was inactivated by heating to 85 ° C. or higher, and purified by a filter press and a centrifuge to separate and remove insolubles and fats and oils.

40 kg of salt is added to the hydrolyzed solution of sardine protein thus purified, and after dissolution, the volume of the solution is 200 kN.
g.

200 kg of a hydrolyzed concentrate of this sardine protein
And 450 kg of a concentrated solution of a water-soluble protein derived from pig skin produced in Example 1 were mixed, and 95 kg of soy sauce koji and 75 kg of water were blended to make a total liquid amount of 820 kg.

This was charged in a reaction vessel and stirred at a temperature of 30 ± 3 ° C. for 2 days or 3 times with a stirring rod to react for 180 days, and then filtered with a filter press to remove a residue.

Then, the obtained filtrate is heated, kept at 80 ° C. or more for 30 minutes and burned, and furthermore, the precipitate generated during that time is removed, and the fermented seasoning with a good flavor of 75% is obtained.
0 kg was obtained. The physical properties of the obtained seasonings are shown in Table 2 below.

[0037]

[Table 2]

[0038] The obtained fermented seasoning contains a mixture of vegetable amino acids derived from soy sauce koji, animal amino acids derived from pork skin, and fish meat amino acids derived from sardines. It was a rich fermented seasoning.

[0039]

As described above, according to the present invention, a water-soluble protein is produced by extracting pig skin with hot water or by reacting with a protease, and after concentrating the protein, salt and soy sauce koji are produced. The fermented seasoning was manufactured by adding and fermenting and aging.As a method for producing seasonings using animal skin, a method for obtaining a soy sauce-like flavor was provided. There is an advantage that an enhanced processing method can be provided.

Claims (2)

(57) [Claims] 1. A method for producing a fermented seasoning, which comprises extracting a pig skin with hot water to produce a water-soluble protein, concentrating the protein, adding salt and soy sauce koji, and fermenting and ripening the protein. 2. A method for producing a fermented seasoning, comprising hydrolyzing pig skin with a protease and producing a water-soluble protein, concentrating the resultant, and adding salt and soy sauce koji to ferment and mature. .