JP2967121B2 - Method for producing and using amino acid liquid for seasoning - Google Patents

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 and utilizing an amino acid liquid for seasoning.

[0002]

2. Description of the Related Art Conventionally, amino acid solutions have been prepared by hydrolyzing soybean protein, wheat protein, and other plant protein raw materials with hydrochloric acid, neutralizing with caustic soda or soda ash, and then filtering, decolorizing, or deodorizing. Methods for decomposing plant proteins with enzymes are known (“Natural Additive Handbook” published by Food and Science Co., Ltd.
30th, 12th edition, p. 387). However, most of these raw materials depend on imports, and supply tends to be unstable. Therefore, as shown below, a method of producing amino acid solutions using proteins produced as a raw material in the processing of potatoes and sugar beet produced in Japan as shown below from the viewpoint of effective use of agricultural resources. Attention has been paid.

(1) Potato protein (potato protein) The potato contains about 17% of carbohydrate and about 2% of protein, and the protein is formed as a by-product in the starch production process shown in FIG. I have. (2) Beet protein (beet amino acid) The sugar beet root contains about 9% of carbohydrate and about 2% of protein, and the protein is by-produced in the sugar beet production process shown in FIG. . There are two types of beet sugar production methods: an ion-exchange method and a Steffen method (see “New Food Processing Technology and Equipment”, published by the Industrial Research Council Encyclopedia, January 10, 1991, pages 746 to 747). The sugar beet protein production process is incorporated in the former process, and the sugar beet protein is actually recovered as a hydrolyzed amino acid solution. Incidentally, a comparison of the amino acid compositions of potato protein and beet amino acid solution is as shown in Table 1 below.

[0004]

[Table 1]

[0005] The amino acid composition of potato protein has little difference from the amino acid composition of general plant proteins.
The numerical value of glutamic acid in beet amino acids is specifically increased, which is due to the adsorption characteristics of the anion exchange resin. As shown in Table 1, potato protein contains 15% glutamic acid, but soy protein contains 21% glutamic acid, and potato protein has a lower glutamic acid content than soy protein. When an amino acid solution is produced using only potato protein, the amino acid solution has a strong sweetness but becomes slightly pale. In the case of an amino acid solution containing only beet protein, the taste of glutamic acid is emphasized. Therefore, both were insufficient in terms of taste to be used directly as a seasoning amino acid liquid.

[0006] Unlike an amino acid solution based on defatted soybean, gluten meal, wheat gluten, etc., potato protein contains a trace amount of polyphenol, and therefore has a greenish tint by a normal production method. It has a dark color, and it is difficult to remove this color even with the use of activated carbon, so that its appearance is of low commercial value. Potato Protein is published in Japan Brewing Association Magazine No. 7
Vol. 1, No. 12, "Research on the Use of Potato Protein"
(1976) p. 971, magazine of the Japan Shoyu Institute, Vo
l. 2, No. 5 "Research on the Use of Potato Protein (Part 1)" (issued in 1976), Vol. 3, N
o. 2 “Research on Potato Protein Utilization (Part 2
Various reports have been used for research as described in “Reports” (published in 1977), but these drawbacks in appearance may be a major factor that hindered commercialization. In addition, beet amino acids contain lactic acid generated during the sugar-making process, which is adsorbed and mixed with the anion exchange resin together with the amino acids. Therefore, when concentrated from a diluent to increase the nitrogen concentration, the viscosity increases and the sugar odor increases. Accordingly, the merchandise value was poor from these points.

[0007] In view of the above problems, the present invention provides a method for producing a seasoning amino acid liquid which can make taste and smell preferable and also have preferable values of color brightness and viscosity while effectively utilizing agricultural resources. The purpose is to provide usage.

[0008]

The process for producing an amino acid solution for seasoning according to the present invention comprises the steps of hydrolyzing potato protein, mixing the neutralized potato protein with a beet amino acid, and filtering the resultant to remove insoluble components. Thereafter, a chelate resin treatment and a porous resin treatment are performed, and thereafter, purification and filtration are performed to adjust the chromaticity, and finally, the concentration is adjusted. Further, the potato protein is a by-product in a starch production process using potatoes as a raw material, and the beet amino acid is a by-product in a sugar beet production process using a sugar beet as a raw material. Features. Further, it is characterized in that hydrochloric acid is used for the hydrolysis, soda ash is used for the neutralization, and activated carbon is used for the purification and filtration.

Further, the method of using the seasoning amino acid liquid according to the present invention is a seasoning amino acid liquid having a standard chromaticity of 56 or more, which is prepared by the above-mentioned method, and pickled overnight, soups, and mentsuyu. It is used for seasoning fish, marine fish eggs, and natto sauce. In addition, the seasoning amino acid liquid produced by the above production method, which has a soy sauce standard chromaticity of 48 to 52 and can be set for a long term without regard to color, can be set for pickles, grilled meat sauces, and delicacies. It is characterized by being used for. Furthermore, the seasoning amino acid liquid produced by the above production method, wherein the standard chromaticity of soy sauce is 3
It is characterized in that 7 to 39 are used for the seasoning of tsukudani.

[0010]

[Action] When an amino acid solution is produced using only potato protein, it has a strong sweetness but becomes slightly pale. In the case of an amino solution containing only beet protein, the taste of glutamic acid is emphasized. Therefore, when both are mixed as in the production method according to the present invention, a high-quality amino acid solution having a full-bodied taste and elongation can be obtained by compensating for the respective disadvantages. Further, according to the above-described production method, the chromaticity of the amino acid liquid for seasoning can be adjusted, so that the chromaticity can be selected and used depending on the type of the seasoning target.

[0011]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described in detail based on one embodiment shown in FIG. FIG. 3 is a diagram showing a method for producing an amino acid solution according to the present invention. Here, the amino acid liquid for seasoning is
Potato protein is hydrolyzed with hydrochloric acid, neutralized with soda ash, mixed with beet amino acid, filtered to remove insolubles, then treated with chelate resin and porous resin, and then It is manufactured by purifying and filtering using activated carbon to adjust the chromaticity, and finally adjusting the concentration.

The above-mentioned potato protein is produced as a by-product in a starch production process using potatoes as a raw material, and the above-mentioned beet amino acid is produced as a by-product in a sugar beet production process using a sugar beet as a raw material. is there.

Here, the chelate resin used in the present invention is:
A polyphenolic resin with a weakly acidic cation exchange group that is porous and specifically adsorbs the metal that forms chelates with organic substances. The porous resin includes amine groups and phenolic OH. A porous aromatic polymer having a group is used, which removes a dye or the like by physical adsorption by a capillary tube.

According to the above-mentioned production method, potato protein, which has a strong sweet taste, but is slightly pale, and beet amino acid, which emphasizes the taste of glutamic acid, are mixed. A high quality amino acid solution with a rich taste and elongation can be obtained. Further, according to the production method, the chromaticity of the amino acid liquid for seasoning can be adjusted.

Next, a method of using the amino acid liquid for seasoning produced by the above production method will be described. The produced amino acid liquid for seasoning is classified into a plurality of examples shown in Table 2 below according to the standard.

[0016]

[Table 2]

Among them, the results of amino acid composition analysis of Example E are as shown in Table 3 below.

[0018]

[Table 3]

As dietary habits diversify, amino acid liquids, which can also be called basic seasonings, are required to be sophisticated in terms of taste and quality, and in particular, the tendency to respect the colors possessed by the ingredients themselves is increasing. There is an increasing demand for deodorizing and lightening the amino acid solution for seasoning. The amino acid liquid for seasoning produced by the above production method is prepared from soy sauce standard color # 38 (red yellow) to #
Within the range of 56 or more (slightly reddish yellow)
It has a plurality of types with different decolorization rates and has a small amino acid smell, so that it can be used for seasoning a wide variety of foods.

(1) Pickles Example A is particularly light-colored, is suitable for preserving the color of vegetables, and is used for pickling radish, cucumbers, Chinese cabbage, etc. overnight. For example, dilute the nitrogen content from 0.4% to 0.5%, adjust the salt content to about 10%, add sugar, sodium glutamate, etc. to adjust the taste, and adjust the pH from 4.5 to 4.6 with an acidulant. In some cases, after adjustment, a preservative is added to make a pickling solution. In addition, for pickles that can set a relatively long taste period without regard to color, there is a great demand for a seasoning amino acid solution centering on soy sauce standard chromaticity # 50, such as Examples B, C, and E.

(2) Soups and Mentsuyu Examples A are preferably used for light-colored soups as a seasoning base. A chromaticity of # 50 is also used, but in each case, 2 to 5% is often mixed with the finished product (conversion to drinking density).

(3) Marine Fish Eggs There is a strong tendency to prefer natural colors, especially in kazunoko and the like. Example A is used for the seasoning liquid of these fish eggs. Example A was diluted about 5-fold, bonito extract, fish amino acid solution, ribonucleic acid, etc. were added in appropriate amounts, fermentation alcohol was added as a preservative, and the salt concentration was adjusted to about 10% to make a seasoning solution. There are also examples.

(4) Delicacy, Tsukudani The delicacy often uses a chromaticity of about # 50 as a seasoning base, and Example D is used in Tsukudani.

(5) Sauces Natto and egg tofu sauces are based on a light-colored seasoning liquid as in Example A, and have a formulation similar to that used for fish eggs. In addition, the chromaticity of the sauce is about # 50
Is used at the center.

The amino acid solution for seasoning produced by the method of the present invention has a low amino acid odor and a selectable color.
Since it has advantages such as a lack of taste, it is increasingly used as a seasoning liquid base for business use.

[0026]

As described above, according to the method for producing an amino acid liquid for seasoning according to the present invention, the taste and odor can be made favorable and the color brightness and viscosity can be made favorable values while effectively utilizing agricultural resources. An amino acid solution for seasoning can be produced, and the amino acid solution for seasoning has an important practical advantage that it can be used for seasoning of a wide variety of foods.

[Brief description of the drawings]

FIG. 1 is a diagram showing a process for producing starch from potatoes.

FIG. 2 is a diagram showing a process for producing beet sugar.

FIG. 3 is a diagram illustrating a method for producing a seasoning amino acid solution according to the present invention.

Claims (6)

(57) [Claims] Claims 1. A potato protein is hydrolyzed, neutralized, mixed with a beet amino acid, filtered to remove insolubles, then treated with a chelate resin and a porous resin, and then purified and filtered. A method for producing a seasoning amino acid liquid, wherein the chromaticity is adjusted by adjusting the concentration, and finally the concentration is adjusted. 2. The potato protein is by-produced in a starch production process using potatoes as a raw material, and the beet amino acid is by-produced in a sugar beet production process using sugar beets as a raw material. The method for producing an amino acid liquid for seasoning according to claim 1, wherein: 3. The seasoning amino acid according to claim 1, wherein hydrochloric acid is used for the hydrolysis, soda ash is used for the neutralization, and activated carbon is used for the purification and filtration. Liquid production method. 4. An amino acid solution for seasoning produced by the production method according to any one of claims 1 to 3, which has a standard chromaticity of soy sauce of 56 or more, and is pickled overnight, soups, noodle soup, A method of using a seasoning amino acid liquid, which is used for seasoning marine fish eggs and natto sauce. 5. A seasoning amino acid solution produced by the production method according to any one of claims 1 to 3, which has a standard chromaticity of soy sauce of 48 to 52, and has a long shelf life without being particular about the color. A method for using a seasoning amino acid liquid, which is used for seasoning pickles, grilled meat sauces, and delicacies. 6. A seasoning amino acid liquid produced by the production method according to any one of claims 1 to 3, wherein a soy sauce standard chromaticity of 37 to 39 is used for seasoning of tsukudani. How to use amino acid liquid for seasoning.