JP6019527B2 - Method for producing enzyme-treated seafood extract - Google Patents

Description

  The present invention relates to a method for producing an enzyme-treated fish and shellfish extract with a good flavor that has enhanced sourness and richness, reduced raw odor and egg flavor derived from raw materials, and further suppressed browning and coloring.

The seafood extract has taste ingredients such as amino acids and nucleic acids, and has a rich and unique flavor. Moreover, it is known that the acidity by the lactic acid etc. which are contained in fish and shellfish is an important component which characterizes fish and shellfish extract.
As a typical method for producing a seafood extract, a method of solid-liquid separation after extracting raw material seafood with hot water is known.

  However, since the fish and shellfish extract obtained by such a production method has not been given sufficient consideration regarding the provision of a sour component that is an important factor in the fish and shellfish extract and the reduction of the raw smell peculiar to the raw material, There are problems that the characteristic acidity of is unstable and insufficient, and the raw smell peculiar to the raw material remains. Therefore, various attempts have been made for the purpose of having a good flavor unique to the raw material and reducing the raw odor unique to the raw material.

For example, a method for deodorizing a seafood extract comprising adding a saccharide to a seafood extract and growing lactic acid bacteria or yeast thereon (Patent Document 1) is disclosed. In addition, a method for producing a fermented seasoning (Patent Document 2) is disclosed in which a seafood extract is used as a main raw material, treated with rice bran, lactic acid bacteria and yeast are added, and then moromi is fermented and matured.
However, although these lactic acid bacteria fermentation methods can achieve the purpose of fermentation and ripening, there is a problem that the flavor balance of the extract is impaired due to an excessive sourness imparted by lactic acid, which is a fermentation byproduct. In addition, there is a problem that a unique fermentation odor is generated by lactic acid bacteria fermentation or yeast fermentation, which impairs the inherent flavor of the extract. Furthermore, since such general lactic acid bacteria fermentation and yeast fermentation usually require a time of 12 hours or more, there is a problem that a considerable amount of labor and time are required as compared with the method for producing an extract without such fermentation. There is. Moreover, in these fermentation processes, there exists a problem that the saccharide | sugar, an amino acid, etc. which originate in a raw material react by heating, browning and coloring occur and the versatility of the obtained extract falls. In addition, these methods using lactic acid bacteria fermentation do not describe fish and shellfish extracts in which gluconic acid is produced by fermentation treatment or enzyme treatment.
Regarding gluconic acid production, a gluconic acid-containing yacon fermented beverage (Patent Document 3) is disclosed, which is obtained by adding a microorganism or enzyme having ability to produce gluconic acid to juice obtained by crushing yacon koji. Has been. However, this is an invention relating to a fermented beverage of Yacon, and the fermentation time also requires 3 days or more. Furthermore, as for the color tone, browning cannot be suppressed without adding a browning inhibitor.

JP-A-54-5057 JP 2001-299267 A JP 2004-321051 A

  As described above, the conventional fish and shellfish extracts have a problem that the acidity that is important in the fish and shellfish extracts is insufficient, or a raw odor peculiar to raw materials remains. Also, in the fish and shellfish extract obtained through lactic acid bacteria fermentation, the fish and shellfish extract is imparted with an unpleasant sourness due to lactic acid produced by lactic acid bacteria fermentation or a fermentation odor peculiar to lactic acid bacteria fermentation and yeast fermentation. There was a problem of deteriorating the original flavor. Furthermore, these fermentations take a long time and have problems from the viewpoint of production costs. Furthermore, there has been a problem in that quality is deteriorated due to browning and coloring derived from saccharides derived from raw materials and amino acids.

  In order to solve the above problems, the present invention uses an extract obtained from seafood to enhance the acidity and richness in a well-balanced manner, reduce the raw odor and egg taste peculiar to raw materials, and contains gluconic acid. An object is to provide a method for stably producing an enzyme-treated fish and shellfish extract having a good flavor and suppressing browning and coloring. Furthermore, it aims at providing the food / beverage products or feed containing the enzyme-processed seafood extract obtained by this manufacturing method, and this enzyme-processed seafood extract.

  As a result of earnest research, the present inventors have performed a step of adding a glucose-containing material using a seafood extract as a raw material and a step of performing an enzyme treatment using glucose oxidase under aerobic conditions. Thus, the inventors have found that the above problems can be solved, and have completed the present invention.

That is, the present invention uses a seafood extract as a raw material to add a glucose-containing material and an enzyme treatment step using glucose oxidase under aerobic conditions. Reinforced in a well-balanced manner, reduces the raw odor and taste unique to raw materials without adding odors that impair the flavor of the extract, such as the fermentation odor characteristic of lactic acid bacteria fermentation and yeast fermentation, and contains gluconic acid, and further browning and coloring It provides a method for producing an enzyme-treated seafood extract having a good flavor and suppressing the odor.
Moreover, this invention provides the food / beverage products or feed containing the enzyme-processed seafood extract obtained by this manufacturing method, and this enzyme-processed seafood extract.

The present invention includes the following aspects.
Item (1)
A method for producing an enzyme-treated seafood extract, comprising: a step of adding a glucose-containing material using a seafood extract as a raw material; and a step of enzymatic treatment using glucose oxidase under aerobic conditions.
Item (2)
The production method according to item (1), wherein the glucose oxidase is an enzyme derived from any one or more of microorganisms belonging to the genus Penicillium, Aspergillus, Gluconobacter, Acetobacter or Gluconacetobacter.
Item (3)
An enzyme-treated seafood extract obtained by the production method according to item (1) or item (2).
Item (4)
Food / beverage products or feed containing the enzyme-treated seafood extract according to item (3).

  According to the present invention, acidity and richness that cannot be obtained by lactic acid fermentation or yeast fermentation are enhanced in a balanced manner, raw material-specific odor and taste are reduced, gluconic acid is contained, and browning and coloring are further suppressed. An enzyme-treated seafood extract having a good flavor can be obtained. In addition, such an enzyme-treated seafood extract excellent in palatability can always be stably provided with a constant quality.

The fish and shellfish extract used in the present invention may be an extract obtained by extracting fish and shellfish as a raw material with water, alcohol, a water-alcohol mixed solution or the like. Moreover, the extraction conditions of this extract should just be obtained by combining well-known means, such as normal temperature extraction, heat extraction, pressurization extraction, stirring extraction, and ultrasonic extraction, and are not specifically limited.
At the time of extraction, the seafood used as a raw material for the seafood extract may be used as it is, or may be used after being shredded or pulverized. The method of chopping or pulverizing the seafood used as the raw material for the seafood extract is not particularly limited as long as it is a method generally used for processing foods. For example, various cutting machines that use cutting, crushing, friction, air pressure, water pressure, etc., crushers, etc., specifically, cutters, slicers, dicers, choppers, grinders, mixers, mills, etc. Can be used.

The fish and shellfish used as the raw material for the fish and shellfish extract may be any food that is generally used for food and has no safety problem, and may be unheated or heat-treated. In addition, the seafood used as a raw material for the seafood extract may be a nodule obtained from them (such as rough knot, bare knot, dried knot) or a dried product. Among the seafood used as raw materials for the seafood extract, it is preferable to use bonito, mackerel, sardines, tuna, and salmon, such as bonito, mackerel, salmon and other dried sardines. It can also be used. The fish and shellfish extracts obtained from these raw materials may be used alone or in combination.
These fish and shellfish extracts can be used in the form as they are after extraction, but a liquid part obtained by solid-liquid separation can be used. The method of solid-liquid separation is not particularly limited, and can be performed by a known method such as filtration or centrifugation. Further, as the fish and shellfish extract, it is possible to use a product obtained by extracting and concentrating the liquid part obtained by extraction with a concentrator or the like according to a conventional method.

In the present invention, the seafood extract as a raw material is added with a material containing glucose, and is subjected to an enzyme treatment using glucose oxidase under aerobic conditions.
The material containing glucose to be added may be any material containing glucose in the material, for example, sugar, fruit juice / vegetable juice, sweet sake obtained by utilizing the saccharification action of koji, miso, ashmochi, etc. Can be mentioned. Among them, saccharides containing glucose are preferable, and examples thereof include invert sugar, isomerized sugar, starch syrup, honey, and molasses, and of course, glucose itself may be used. The amount of the glucose-containing material only needs to be an amount capable of obtaining the desired flavor in the finally obtained enzyme-treated seafood extract, and indicates the concentration of gluconic acid produced by the enzyme treatment using glucose oxidase. It can be. The added amount of the raw material containing glucose to the fishery product extract as a raw material is usually 0.1% to 200%, preferably 0.5% to 100%, in terms of solid matter, with respect to the fishery product extract as a raw material. The addition amount as glucose is usually 0.1% to 25%, preferably 0.5% to 15% in terms of solid matter.

The glucose oxidase used in the present invention is an enzyme having glucose oxidizing ability.
In addition, the aerobic condition in the present invention means that the state in which oxygen is supplied to the treatment liquid in the enzyme treatment using glucose oxidase may be maintained, and known means may be used. This means is not particularly limited, and examples thereof include use of aeration. The method of aeration is not particularly limited. For example, aeration (gassing) of a gas containing oxygen into the enzyme treatment solution (shaking) or shaking of the enzyme treatment solution in contact with a gas containing oxygen (shaking) ), Circulation of the enzyme treatment liquid by showering, or stirring, etc., and preferably a gas-containing gas-containing treatment into the enzyme treatment liquid.

  In the present invention, gluconic acid is produced by performing an enzyme treatment using glucose oxidase. Gluconic acid imparts sourness, but the overall flavor of the enzyme-treated seafood extract obtained according to the present invention is not enhanced only by adding gluconic acid without performing the enzyme treatment.

  The glucose oxidase used in the present invention may be derived from any of the above, but preferably, microorganisms belonging to the genus Penicillium such as Penicillium camemberti, Penicillium chrysogenum, Aspergillus niger, Aspergillus oryzae, Aspergillus oryzae, Aspergillus oryzae Microorganisms belonging to the genus Gluconobacter such as Gluconobacter frateurii, microorganisms belonging to the genus Acetobacter such as Acetobacter pasteurianus, Acetobacter acetici, or Gluconacetobacter ha Senii, an enzyme derived from any selected from microorganisms belonging to Gluconacetobacter genus such Gluconacetobacter xylinus. Among them, it is preferable to use an enzyme derived from any one selected from microorganisms belonging to the genus Penicillium, microorganisms belonging to the genus Aspergillus, or microorganisms belonging to the genus Gluconobacter. As the glucose oxidase used in the present invention, at least one kind may be used, and only one kind or plural kinds may be used in combination.

The glucose oxidase used in the present invention may be a purified enzyme or a crude enzyme or a preparation thereof, but is preferably a purified enzyme that can be used as a food additive or a preparation thereof. (Registered trademark) PGO, Sumiteam GOP (both manufactured by Shin Nippon Chemical Industry Co., Ltd.) and the like can be used.
Furthermore, the enzyme treatment using glucose oxidase in the present invention may be performed using a microbial cell having glucose oxidase-producing ability. In this case, the microorganism may be a resting cell. .

  In the present invention, the temperature of the enzyme treatment using glucose oxidase is usually 10 to 70 ° C., preferably 15 to 60 ° C., more preferably 20 to 50 ° C. The enzyme treatment time used is usually 0.1 to 48 hours, preferably 0.1 to 24 hours, more preferably 0.1 to 12 hours, and particularly preferably 0.1 to 6 hours. . Moreover, in this invention, although the addition amount of glucose oxidase can be changed suitably with process temperature and process time, Usually, about 1-2000 U / 100g, Preferably it is about 1-1500 U / 100g, More preferably, it is 1 It is about -1000U / 100g. Even when a microbial cell having glucose oxidase-producing ability is used, the addition amount may be determined based on the enzyme activity of glucose oxidase produced by the cell.

  Since the enzyme-treated seafood extract obtained by the present invention has a good flavor and excellent palatability, it can be used in the form as it is. Part can be used. In addition, the enzyme-treated fishery product extract may be used as a concentrate after being processed as it is or by solid-liquid separation with a concentrator or the like, or may be used after drying. Any method may be used for drying. For example, known means such as a spray dryer, a drum dryer, a freeze dryer, and an air dryer can be used. Further, an excipient such as dextrin may be added and dried. Further, the dried product may be pulverized and then used as a powder or the like, and if necessary, can be made into a granulated product using a granulator or the like.

  The enzyme-treated seafood extract obtained by the present invention has very good palatability, improved flavor such as reduced odor peculiar to the raw material, good flavor, and chromaticity is also suppressed. Therefore, various processed foods such as processed grains, processed soybeans, processed fats and oils, processed meats, processed fishery products, processed vegetables and fruits, instant foods, dairy products, confectionery, frozen desserts, seasonings It can be used by appropriately adding and blending it into various foods and beverages such as beverages, soft drinks, tea drinks, taste drinks, milk drinks and alcoholic drinks. In addition, sugar, amino acids, oils and fats, salts, sweeteners, organic acids, emulsifiers, thickeners, nutrient enhancers, pigments, fragrances, preservatives, etc. are used as usual beverages and food ingredients as necessary. Can also be used in combination with

  EXAMPLES Hereinafter, although an Example is shown and this invention is demonstrated concretely, this invention is not limited by the following examples. In addition, in a present Example, all the mixture ratios, content ratios, and concentrations of each raw material and material are based on parts by weight.

[Example 1]
After extracting bonito with hot water, 45 g of water was added to 8 g of bonito extract (Brix 66 °) obtained through the solid-liquid separation step and the concentration step, and adjusted to Brix 10 °, followed by glucose (crystalline glucose: Nippon Starch Kogyo Co., Ltd.) 0.26 g (manufactured by the company) was added and dissolved, and then glucose oxidase preparation (Sumiteam PGO: manufactured by Shin Nippon Chemical Industry Co., Ltd.) was added to 200 U / 100 g, while shaking (130 rpm). Enzyme treatment was performed at 0 ° C. for 3 hours. After enzyme treatment with glucose oxidase, enzyme inactivation treatment was performed at 90 ° C. for 10 minutes to obtain 50 g (Brix 10 °) of the enzyme-treated bonito extract of the present invention (Example 1).

[Comparative Example 1]
Except not adding glucose, it carried out similarly to Example 1, and obtained 50 g (Brix10 degrees) of skipjack extract without glucose (Comparative Example 1).

[Comparative Example 2]
50 g (Brix 10 °) of bonito extract untreated with glucose oxidase (Comparative Example 2) was obtained in the same manner as in Example 1 except that the enzyme treatment using the glucose oxidase preparation was not performed.

[Comparative Example 3]
By adding 50% gluconic acid (manufactured by Fuso Chemical Co., Ltd.) to the bonito extract treated with glucose oxidase in the same manner as in Comparative Example 2 so that the gluconic acid concentration is 4% in terms of solid matter. Thus, 50 g (Brix 10 °) of gluconic acid-added bonito extract untreated with glucose oxidase (Comparative Example 3) was obtained.

[Contrast test 1]
The enzyme-treated bonito extract obtained by the present invention of Example 1, the glucose-free bonito extract of Comparative Example 1, the glucose oxidase-untreated bonito extract of Comparative Example 2, and the glucose oxidase-untreated glucone of Comparative Example 3 About the acid addition bonito extract and the raw material bonito extract, pH and gluconic acid content were measured. The gluconic acid content was measured using F-kit gluconic acid (Roche Diagnostics), which is a food analysis test combination.
Furthermore, sensory evaluation was carried out by seven panelists using samples in which each extract was diluted with water and adjusted to Brix 5 °. Evaluation is made by scoring the raw bonito extract with a score of 0 to 2 from +2 to +2 for the raw odor, taste, richness, and sourness, and the average score is calculated. did. The results are shown in Table 1 together with the measured values of pH and gluconic acid content of each sample.

As shown in Table 1, the enzyme-treated bonito extract obtained in accordance with the present invention in Example 1 contained 4.4% gluconic acid in terms of solids. Gluconic acid was not detected in the bonito extract added and the bonito extract treated with glucose oxidase of Comparative Example 2.
In sensory evaluation, the enzyme-treated bonito extract obtained in accordance with the present invention in Example 1 is enhanced in sourness and richness as compared with the raw material bonito extract, and the flavor and taste are significantly suppressed. Extract. However, for the skipjack extract with no glucose added in Comparative Example 1 and the skipjack untreated with glucose oxidase in Comparative Example 2, the raw odor and taste were the same as or worse than the raw skipjack extract, The sourness and richness were not significantly different from the raw bonito extract. Furthermore, although the glucose oxidase-untreated bonito extract of Comparative Example 3 contains the same amount of gluconic acid as the enzyme-treated bonito extract obtained by the present invention of Example 1, a raw odor Now, in the taste, it was almost the same as the raw material skipjack extract, and the flavor was not good.

[Contrast test 2]
The chromaticity of the enzyme-treated bonito extract obtained by the present invention in Example 1 and the glucose oxidase-untreated bonito extract of Comparative Example 2 were compared. As for the chromaticity, the absorbance (OD 430 to 570) of the aqueous solution when the Brix of each extract is 1 ° is measured using a spectrophotometer (UV-1200: manufactured by Shimadzu Corporation), the optical path length is 1 cm, the wavelength is 430 nm, and 500 nm. And under the condition of 570 nm. Table 2 shows the absorbance values of the respective wavelengths together with the total values.

  As shown in Table 2, for the chromaticity (OD 430 to 570 and total value), the enzyme-treated bonito extract obtained by the present invention in Example 1 was compared with the glucose oxidase-untreated bonito extract of Comparative Example 2. As a result, it was clearly shown that browning and coloring were suppressed by using the production method of the present invention.

[Example 2]
After extracting mackerel with hot water, 34 g of water was added to 16 g of mackerel extract (Brix63 °) obtained through the solid-liquid separation step and the concentration step, and adjusted to Brix20 °, followed by glucose (crystalline glucose: Nippon Starch Kogyo Co., Ltd.). 0.25 g added) and dissolved, then glucose oxidase preparation (Sumiteam PGO: Shin Nippon Chemical Industry Co., Ltd.) was added to 400 U / 100 g and shaken (130 rpm) at 40 ° C. The enzyme treatment was performed for 5 hours. After enzyme treatment with glucose oxidase, enzyme deactivation treatment was performed at 90 ° C. for 10 minutes to obtain 45 g (Brix 20 °) of the enzyme-treated mackerel extract of the present invention (Example 2).

[Contrast test 3]
About the enzyme-treated mackerel extract and raw mackerel extract obtained by the present invention in Example 2, the pH and gluconic acid content were measured. The gluconic acid content was measured using F-kit gluconic acid (Roche Diagnostics), which is a food analysis test combination.
Furthermore, sensory evaluation was performed by seven panelists using samples in which each extract was diluted with water and adjusted to Brix 10 °. Evaluation was performed by scoring the evaluation when the score of raw mackerel extract was set to 0 for raw odor, taste, richness, and sourness, and the average score was calculated. . The results are shown in Table 3 together with the measured values of pH and gluconic acid content of each sample.

As shown in Table 3, the enzyme-treated mackerel extract obtained by the present invention in Example 2 contained 3.3% gluconic acid in terms of solid matter, but no gluconic acid was detected in the raw mackerel extract. .
In sensory evaluation, the enzyme-treated mackerel extract obtained in accordance with the present invention in Example 2 is an extract with a good flavor that has enhanced sourness and richness and reduced raw odor and egg taste compared to the raw mackerel extract. It was.

[Example 3]
After extracting boiled and dried with hot water, after adding 90g of water to 10g of boiled and dried extract (Brix 45 °) obtained through the solid-liquid separation step and the concentration step, the raw material containing glucose is adjusted to Brix 4.5 °. After adding 1 g of fructose-glucose liquid sugar (Fujifract H-100: manufactured by Nippon Shokuhin Kako Co., Ltd.) and dissolving it, the glucose oxidase producing Gluconobacter frateuriii NBRC 3264 strain, which is a microorganism having glucose oxidase-producing ability, The enzyme unit was added so as to be 100 U / 100 g, and the enzyme treatment was performed at 35 ° C. for 2 hours while aeration and stirring were performed at an aeration rate of 10 mL / min. After enzyme treatment, enzyme inactivation treatment is performed at 90 ° C. for 10 minutes, and solid-liquid separation (No. 2 filter paper filtration) is performed, whereby the enzyme-treated boiled extract of the present invention (Example 3) 90 g (Brix 5.2 °) Got. The gluconic acid content of the obtained enzyme-treated boiled and dried extract of the present invention was 5.4% in terms of solid matter. The glucose oxidase activity was measured by an activity measurement method using a spectrophotometer (Journal of Bacteriology 1986, 166 (1): 269-274).

[Contrast test 4]
Using each of the enzyme-treated boiled extract obtained in accordance with the present invention of Example 3 and the boiled boiled extract adjusted to Brix 5 ° with water, the mixture was mixed at the blending ratio shown in Table 4 below. Prepared. The appearance color of each noodle soup obtained was compared visually. Furthermore, sensory evaluation was implemented by seven panelists using each obtained noodle soup. The evaluation is -2 to +2 points when the score of noodle soup using a raw boiled extract adjusted to Brix 5 ° with water is set to 0 for raw odor, taste, richness and sourness Evaluation was performed by scoring from among these, and the average score was calculated. The results are shown in Table 5.

Both the noodle soup using the enzyme-treated boiled extract obtained according to the present invention in Example 3 and the noodle soup using the raw boiled extract have almost the same appearance color, and are obtained according to the present invention in Example 3. Noodle soup using the enzyme-treated boiled sardine extract was not affected by browning or coloring.
In addition, as shown in Table 5, the noodle soup using the enzyme-treated boiled extract obtained according to the present invention in Example 3 has a fresh odor, egg Both the taste was suppressed, the richness was enhanced, and the noodle soup had a good flavor.

[Example 4]
After extraction of tuna with hot water, 5g of powdered starch syrup (powder starch syrup cream base: manufactured by Nippon Starch Co., Ltd.) is added as a raw material containing glucose to 100g of tuna extract (Brix10 °) obtained through the solid-liquid separation process. Then, a glucose oxidase preparation (Sumiteam GOP: manufactured by Shin Nippon Chemical Industry Co., Ltd.) was added so as to be 75 U / 100 g, and aerated and stirred at 30 ° C. with an aeration rate of 20 mL / min. Enzyme treatment was performed for 2 hours. After enzyme treatment, after 10 minutes of enzyme deactivation treatment at 90 ° C., 10 g dextrin (Paindex (registered trademark) # 2: manufactured by Matsutani Chemical Industry Co., Ltd.) and 5 g sodium chloride are completely dissolved and freeze-dried. And dried to obtain 27 g of the enzyme-treated tuna extract powder of the present invention (Example 4). The gluconic acid content was 4.5% in terms of solid matter.
Furthermore, as a result of sensory evaluation by dissolving 2 g of the obtained enzyme-treated tuna extract powder of the present invention (Example 4) in 100 ml of hot water, it does not feel a raw odor or taste, and has an appropriate acidity, It had a strong body and a characteristic flavor of seafood soup.

Claims (4)

Adding a raw material containing glucose such that an extract obtained by extracting fish and shellfish with water as a raw material is added to the raw material in an amount of 0.1 to 25% in terms of solids ; And a process of enzymatic treatment with a microorganism-derived glucose oxidase under aerobic conditions, producing a gluconic acid-containing enzyme-treated fish and shellfish extract with reduced raw odor and taste unique to the raw material Method. The manufacturing method of Claim 1 which uses bonito, mackerel, a sardine, a tuna, or a salmon as a raw material for seafood extract. The manufacturing method of Claim 1 or 2 whose addition amount of glucose oxidase is 1-2000 U / 100g. The production according to any one of claims 1 to 3, wherein the glucose oxidase is an enzyme derived from any one or more microorganisms selected from the genus Penicillium, Aspergillus, Gluconobacter, Acetobacter or Gluconacetobacter. Method.