JP2960894B2 - Production method of fermented seasonings - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

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

[0002]

2. Description of the Related Art In general, bones obtained after collecting animal meat are used to produce a seasoning by heating with water or the like to extract a water-soluble extract, and the extracted residue is used as a fertilizer or feed. Has been used as.

However, most of the water-soluble protein in the water-soluble extract obtained by the above-mentioned extraction is a gala extract from bone and hardly contains an extractable component from meat. In addition, since heating is performed during extraction, proteins contained in meat, periosteum, marrow, and the like attached to bone are denatured into insoluble proteins, and cannot be used as an extract thereafter.

[0004] For this reason, according to the above-mentioned method, an extract having a great body from bone is extracted, but an extract having a delicious taste contained in meat is not extracted.

[0005] On the other hand, as a method of extracting an extract contained in meat, for example, a method of decomposing fish meat with a protease to obtain a water-soluble protein is known (see JP-A-8-23917). ).

[0006]

However, when a raw material protein is hydrolyzed using a commercially available protease, if the raw material protein is excessively heated before the decomposition, the above-mentioned protease is allowed to act thereafter. Also, the degradation rate of the raw protein decreases. In addition, the water-soluble protein obtained by the decomposition by the enzyme has no characteristic in its flavor, and has a drawback that it is difficult to use as it is as a seasoning.

[0007] Therefore, an object of the present invention is to obtain a water-soluble protein efficiently from the residual bone after collecting animal meat,
The purpose is to obtain a seasoning having not only body but also umami from the water-soluble protein.

[0008]

SUMMARY OF THE INVENTION In order to solve the above-mentioned problems, the present invention provides one kind of cow, pig, horse, sheep, and chicken.
Alternatively, the residual raw bone after collecting meat from two or more kinds of animals is crushed, and water and a protease are added thereto to hydrolyze to produce a water-soluble protein, which is separated and concentrated.
Fermented and aged with bran koji.

[0009]

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION As raw raw material used in the present invention, residual raw bone generated in large quantities when an animal is slaughtered and dismantled is used. Until now, a part of the residual raw bone has been used as a raw material for the glass extract, and the rest has been processed for rendering and processed into feed and fertilizer. The above-mentioned animals are not particularly limited, and include, for example, one or more animals selected from cattle such as edible cattle, pigs, horses, sheep, and chickens. In this residual raw bone,
Components other than bone, such as meat, periosteum, and marrow are attached. Less than,
Raw bone to which these deposits are attached is referred to as raw raw bone.

[0011] This raw raw material is coarsely crushed while being fresh together with the above-mentioned attached components, processed into a state in which it is easily decomposed by enzymes, and supplied to the next step. The raw raw bone is extremely hard and is crushed by crushing means such as a crusher.

Next, water and proteolytic enzymes are added to the crushed raw raw bone to hydrolyze it. At this time, the mixing ratio of the raw crushed raw bone and water is 100 to 300 parts by weight of water with respect to 100 parts by weight of the raw crushed raw bone, and 200 parts by weight is more preferable. If the amount is less than 100 parts by weight, it is difficult to uniformly react in the hydrolysis step due to insufficient stirring, and if the amount exceeds 300 parts by weight, the enzyme concentration becomes low and the reaction becomes difficult to proceed. is there.

The type of the above protease used for hydrolysis is not particularly limited. Commercially available proteases applicable to the present invention include, for example, the following. Protease (manufactured by Amano Pharmaceutical Co., Ltd .: Protease A.
N. P), Protease (manufactured by Nagase Seikagaku Corporation: papain, bioprase SP-4, SP-10, AL-45), Protease (manufactured by Daiwa Chemicals: Samoases PC10)
F, Protin PC-10F, AC-10-F), Protease (manufactured by Novoldisk: Flebazyme,
Protamex, Alcalase).

Among these, biooprase has a liquefaction power, that is, an ability to hydrolyze the protein contained in the above-mentioned raw material bone containing the above-mentioned adhesion to make it water-soluble, and economical and flavor. And flavazyme are particularly preferred.

The amount of the proteolytic enzyme to be added is preferably 0.02 to 0.5% by weight, more preferably 0.08%, based on the raw raw bone thus crushed.

The reaction conditions for such a protease are as follows:
The reaction temperature is 40-70 ° C, preferably 50 ± 3 ° C (that is, 47-53 ° C), and the reaction time is 1-10 hours, preferably 5 hours. The reason is that if the temperature is less than the predetermined range, the protein cannot be sufficiently degraded, the enzyme is inactivated at the reaction temperature exceeding the predetermined value range, and the germs start to proliferate in the time exceeding the predetermined value range, and the preferable aqueous Sex protein cannot be obtained. The pH of the protease during the reaction is preferably from 6 to 9, and preferably around pH 7.

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.

Next, in order to separate the enzymatically decomposed product of the protein, the protein is filtered to remove the residual bone and a part of the undecomposed product, and the oil and fat are separated by a centrifuge. By this filtration and centrifugation, water-soluble proteins and the like dissolved in the aqueous solution are excluded, so that the umami obtained from the above-mentioned separated product is added to the umami obtained by fermentation and aging in the next step. A good umami and flavor can be obtained without mixing.

Salt is added to the water-soluble protein-containing aqueous solution obtained by the above-mentioned filtration and centrifugation in order to prevent spoilage in the fermentation / ripening step. The amount of salt added is preferably 8 to 16 parts by weight, more preferably 12 parts by weight, based on 100 parts by weight of the raw raw bone.

The above aqueous solution containing a water-soluble protein is subjected to a concentration treatment, and the concentration of nitrogen in the concentrated solution is adjusted to 1 to 7% by weight, preferably about 4% by weight. Because
This is because, even if the amount is less than 1% by weight or exceeds 7% by weight, in the subsequent fermentation / ripening step, decomposition by the koji becomes difficult to proceed, and the decomposition rate decreases. The yield of the water-soluble protein in the water-soluble protein-containing aqueous solution thus concentrated is 50 to 70% of the raw raw bone.

Next, a bran koji is added and a fermentation / ripening step is performed. The bran koji is obtained by mixing wheat bran with wheat in various ratios. Aspergillus genus is used as the inoculum of bran koji. Among them, Aspergillus oryzae (Aspergillus oryzae) used for soy sauce is used.
s orzae) and Aspergillus soya (Aspergillus)
sojae) is more preferred.

The amount of bran koji added to the above-mentioned concentrated aqueous solution containing the water-soluble protein is determined based on the raw raw bone used
The amount is preferably 15 to 30 parts by weight, more preferably 20 parts by weight based on parts by weight. If the amount is less than 15 parts by weight, the decomposition of the water-soluble protein by bran koji is difficult to progress, and if the amount exceeds 30 parts by weight, the decomposition proceeds, but the subsequent purification treatment becomes difficult.

In the above fermentation / ripening step, 10 to 10
Fermentation and aging may be carried out for 3 to 360 days, preferably 90 days, under conditions in which the reaction solution is stirred once a week at 50 ° C, preferably 25 ° C.

The post-treatment of the above fermentation / ripening step includes:
The reaction solution was filtered, and the water-insoluble residue was separated by filtration.
If the filtrate is heated to 80 ° C. or higher, so-called burning is performed, and if it is further filtered, a transparent fermented seasoning can be obtained.

Of the fermented seasonings thus obtained, the fermented seasonings obtained by using bones of cattle, pigs, horses, sheep and chicken as raw materials are excellent ones exhibiting extremely favorable umami and flavor. Met.

[0026]

【Example】

[Example 1] 1,000 kg of raw raw bone of fresh beef collected from a slaughterhouse or a meat processing plant was crushed by a mincing machine,
1,000 kg of this mince and 2,000 liters of water were charged into a reaction vessel, and heated while adjusting to 50 ° C. ± 3 ° C. with stirring.

Then, Nagase Biochemical Co., Ltd.
750 g of biopulase AL-45 and 500 g of Novoldisk's proteolytic enzyme flebazyme were added, and the mixture was reacted at 50 ° C. ± 3 ° C. and pH 7 for 5 hours with stirring.

After completion of the reaction, the residual bone was removed with a wire mesh, oil and fat were separated and removed by an ultracentrifuge, 120 kg of salt was dissolved and mixed, and the volume of the water-soluble protein was reduced to about 50 by a vacuum concentrator.
Concentrate to 0Kg and add bran koji 160Kg
Was added to make the total liquid amount 660 kg.

This was charged into a reaction tank and reacted at a temperature of 25 ° C. ± 3 ° C. once a week for 90 days while stirring with a stirrer, and then filtered to remove the cake. 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 600 kg of a fermented seasoning having a good flavor. The physical properties of the obtained seasonings are shown in Table 1 below.

[0030]

[Table 1]

[0031]

According to the present invention, as described above,
After slaughtering animals such as cattle, pigs, horses, sheep, and chickens, crushing the raw bone after collecting the meat, adding water and proteolytic enzymes to the raw raw bone, that is, the residual bone and the remaining bone. The protein contained in meat, periosteum, marrow, etc. attached to the water was changed to a water-soluble protein, and after concentrating it, salt and bran koji were added to ferment and mature to produce a seasoning, so the meat was collected. It is possible to provide a method for producing a seasoning having a characteristic flavor with sweetness and richness from bones of a later animal. This can also provide a treatment that enhances the value of animal bone that has been previously only used for feed or fertilizer.

──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-8-66165 (JP, A) JP-A-59-224665 (JP, A) JP-A-61-231965 (JP, A) (58) Investigation Field (Int.Cl. ⁶ , DB name) A23L 1/22-1/237 A23L 1/24

Claims (1)

(57) [Claims] 1. One or more selected from cow, pig, horse, sheep and chicken
Is crushed raw bone after collecting meat from two or more animals, water and proteolytic enzymes are added thereto to hydrolyze to produce a water-soluble protein, which is separated and concentrated, A method for producing a fermented seasoning comprising fermenting and aging with the addition of bran koji.