JPH0347051A - Preparation of raw solution of seasoning - Google Patents

Abstract

PURPOSE:To prepare raw solution of seasoning containing high nutrient value and abundant delicious component without malodor characteristic to animal protein by fermenting animal protein in two stages and adsorbing generated volatile amine to undecomposed substance of KOJI. CONSTITUTION:Animal protein such as fishes and shellfishes or beast meat is affected by protease enzyme such as Bacillus subtilis or enzyme derived from Aspergillus oryzae and hydrolyzed preferably to contain amino acid to >=5%, especially about 10-20% of dissolved total nitrogen in reaction solution and animal protein to be mainly peptide. Next, resultant hydrolysate is preferably adjusted to 0.1-0.25% in total nitrogen and KOJI such as KOJI of soysauce is affected to said hydrolysate to ferment preferably till amino acid in fermented solution to be generated to 40-50% of total nitrogen, and undecomposed substance adsorbed volatile amine generating in said process is removed from fermented mixture.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a method for producing a seasoning stock solution when producing a seasoning liquid such as soy sauce, and more specifically, to a method for producing a seasoning stock solution using animal protein. This relates to a manufacturing method.

[Conventional technology]

Seasoning liquids such as soy sauce are mainly produced by hydrolyzing vegetable proteins contained in soybeans and wheat using enzymes produced by Aspergillus ore, enzymes or chemical agents of various origins.
Such a seasoning liquid contains various carbohydrate decomposition substances, fat decomposition substances, and the like in addition to proteins, bebutide, amino acids, and the like. Currently, the above-mentioned seasoning liquids that are generally produced are mainly made from vegetable proteins, and seasonings that use animal proteins such as seafood and livestock meat as raw materials are extremely rare in development.

On the other hand, in Southeast Asia, there are examples of seasoning liquids made from small fish that are self-digested using various enzymes present in the fish's internal organs, and contain substances that have been broken down from animal proteins. In this way, seasoning liquids containing a large amount of decomposed substances of animal protein contain more essential amino acids and have lower nutritional value than seasoning liquids manufactured using vegetable protein as raw materials. It is expensive and contains many umami ingredients.

However, conventional seasoning liquids manufactured using animal proteins as mentioned above contain fatty components and volatile amines such as methylamine and trimethylamine, which are unique to animal substances, and these produce unpleasant odors. In Japan, seasonings made from animal protein are currently not widely available.

[Means to solve the problem]

In view of the background of the invention described above, it is an object of the present invention to propose a method for producing a seasoning stock solution that does not generate unpleasant odors even when the seasoning solution is produced using animal protein as a raw material. It is.

The method for producing a seasoning stock solution of the present invention involves treating animal protein or its source with a proteinase enzyme to hydrolyze the animal protein mainly into peptides, and converting this hydrolyzate into
This process involves fermenting with enzymes in koji, decomposing it into amino acids, and removing undecomposed koji products that have adsorbed volatile amines from the fermentation mixture to remove unpleasant odors.

As described above, the present invention comprises a first step in which animal protein is broken down to the peptide stage by the action of enzymes, and a second step in which the produced peptide is fermented using koji containing plant protein grown by koji mold having bebutitase action. It becomes more,
The invention is based on the idea that the volatile amines that appear during the decomposition of animal proteins into amino acids are adsorbed to the undecomposed matter of the koji, and are therefore removed when this is removed.

The present invention will be explained in detail below.

The animal protein used in the present invention is an edible protein from animals such as seafood and livestock, and does not need to be particularly purified, but it is preferably one from which indigestible components of the enzyme used have been removed. However, some enzyme-indigestible substances such as bones, rawhide, fats, and internal organs are allowed, and can be removed during the manufacturing process.

Fish are suitable raw materials regardless of whether they come from saltwater or freshwater, and relatively small fish can be used whole in this method. For livestock, offal meat is likely to be the raw material.

The proteinase enzyme used is of non-toxin-producing animal origin;
Both plant-derived and microbial-produced enzymes may be used, but those that act near neutrality are preferred, and proteases derived from microorganisms, such as those produced by Bacillus subtilis and Aspergillus, are suitable because they are easy to obtain. It is. These enzymes, used alone or in combination, rapidly hydrolyze proteins to produce primarily peptides.

The first step of the present invention is to hydrolyze animal protein with proteinase to mainly produce peptides. The reaction temperature and pH are selected depending on the optimum conditions for the enzyme. For example, proteinase produced by Bacillus subtilis is used at 50-60°C and at a pH of 6.0-7.
0, and for Aspergillus aspergillus proteinase at 40-50℃, pH 6
,0 to 8,0. The reaction is continued by stirring to improve contact with the enzyme, and if necessary, mincing the raw materials until they become peptides, which consist mainly of protein. The reaction process is assayed for the production of free amino acids by the production of formol nitrogen and is continued until free amino acids account for at least 5% of the total nitrogen, preferably 10-20%. At this stage, animal proteins are mainly hydrolyzed to bebutide. The reaction is
In order to obtain a concentrated peptide solution, the process is carried out in a relatively highly concentrated aqueous medium, and when two or more types of proteinases are reacted in succession, the enzyme used first must be inactivated by heat before the next enzyme is applied. to operate under its optimal conditions. The reaction time depends on the titer of the enzyme used and the amount used, but several hours is sufficient.

After the enzymatic reaction is completed, the liquid is heated to inactivate it, and the peptide extract layer, indigestible oil layer, bone fragments, etc. are separated, and the extract layer is recovered.

This extract layer is concentrated if necessary, and adjusted to 0.1 to 0.25% total nitrogen when used in the second step of decomposing peptides into amino acids using koji. .

The koji used in the second step is prepared by inoculating a plant material containing vegetable protein with koji mold having a bebutitase action, and is commonly used in the production of various fermented seasonings and foods. That is, the koji produced by inoculating protein-containing koji mold with Aspergillus koji mold produces various hydrolytic enzymes including bebutitase.

In the present invention, as grains, koji made by growing Aspergillus soyi as koji mold on roasted and cracked wheat and defatted and cracked soybeans is recommended. The peptide obtained in the first step is
It has been observed that by fermentation with koji, the total amount of nitrogen derived from plant proteins increases, as well as the amount of free amino acids represented by formol nitrogen, and the decomposition of peptides progresses. A fermentation starting temperature of room temperature is sufficient, and a fermentation period of 1 to 3 months is usually sufficient. Free amino acids exhibit a sufficient seasoning effect if they are produced in an amount close to 40 to 5096 of total nitrogen, but the production can be further increased by using koji with a high peptidase titer.

The amount of koji used varies depending on the desired composition and preference of the product, but as necessary for the decomposition of Bebutide, the amount of koji used is 35 to 35 parts per 100 parts by weight of raw material extract (0.1 to 0.25% total nitrogen).
It is 45 parts by weight. Salt is also added as necessary for fermentation management and seasoning. The amount used is 12 to 18 parts by weight per 100 parts by weight of the raw material extract, which is an amount commensurate with commercial soy sauce ingredients. Incidentally, even if part of the salt is replaced with potassium chloride and fermentation is carried out, a low-salt seasoning can be made and it can be used in health foods as long as the fermentation is properly controlled.

Now, when peptides are decomposed into amino acids, volatile amines contained in peptides and proteins are separated. This volatile amine, which gives off an unpleasant odor, has been a problem with conventional animal protein-derived seasoning liquids, but in the present invention, it is adsorbed to undecomposed substances in koji, so the undecomposed substances in koji are decomposed into amino acids using a centrifuge or other means. It is removed together with the liquid when it is removed from the liquid. This is one of the features of the present invention.

In addition, it is possible to decompose pebutide extract into amino acids using only enzymes with high pebutidase titers, but in this case, the quality of the resulting seasoning may be affected due to the lack of amino acid sources and aroma component sources such as plant proteins and carbohydrates derived from grains. In addition, special means are required to remove volatile amines from the fermentation liquor.

The present invention will be explained in more detail with examples below.
The invention is not limited to the examples.

Example 1 Mackerel is used as a raw material for animal protein, and in order to degrade the animal protein to peptides, the first step is to use Bacillus subtilis-produced protease and Aspergillus aspergillus-protease, both of which have high proteinase titers, as proteolytic enzymes. They were used sequentially, and in the second step, soy sauce koji was used as the pebtidase enzyme.

4 tons (tons) of untreated raw mackerel was placed in a reactor with a stirrer together with 4 tons of water, heated to 80°C, heated at that temperature for 15 minutes, and then lowered to 55°C.
At pH 6.2, 4 kg of Bacillus subtilis-produced protease was added, allowed to react for 1.5 hours, then raised to 80°C and maintained for 15 minutes, then cooled to 45°C. At this temperature, Aspergillus oryzae produced proteolytic enzyme 2k
g was added and reacted for 2 hours. At this time, the pH is 6.5
Met. Thereafter, the temperature of this reaction solution was raised to 80°C to inactivate the enzyme again, and then this reaction solution was separated into undecomposed layers such as an extract layer, an oil layer, and bone fragments using a centrifuge using a conventional method. The extract layer was filtered and concentrated under reduced pressure at a temperature of 60° C. to produce mackerel extract (concentrated mackerel heptide liquid).

The total nitrogen content of this concentrated mackerel extract was 8.5%, and the formol nitrogen content was 1.1%.

The above-mentioned concentrated mackerel extract (condensed Babebbutide liquid), water, salt, and soy sauce koji were blended in the proportions shown in Table 1 below and fermented. In addition, in Table 1, the units are 75 times diluted peptide liquid in preparation A, and 50 times diluted peptide liquid in preparation B, as shown in Table 1 of Seed Box 2.
Salt and soy sauce koji were added to the diluted Bebutide solution at the above weight ratios, fermentation was started at room temperature, and the amount of increase in total nitrogen and formol nitrogen in the mixture was analyzed over time. The results are shown in Table 2. still,
In Table 2, the unit is %.

As shown in Table 2, the ratio of formol nitrogen to total nitrogen in the stock solution was low at 18.2% in charge A and 13.3% in charge B. This indicates that the amount of protein or bebutide is high and the amount of amino acids is low. The amount of increase in the total nitrogen amount and formol nitrogen amount after 1 month and 2 months of the reaction was almost the same in Charge A and Charge B. Also, when calculating and comparing the ratio of the total nitrogen amount after 1 month to the total nitrogen amount after 2 months, it is 86 for A preparation.
．． 9%, and 96.9% for B preparation, indicating that most of the nitrogen was sufficiently produced within one month of fermentation. or,
The ratio of formol nitrogen to total nitrogen, which indicates the amount of free amino acids in the mixture, was approximately 42 to 43%.

The resulting fermentation mixture was centrifuged to obtain a seasoning stock solution with no unpleasant odor. Volatile amines that cause unpleasant odors were removed along with insoluble spent koji.

Example 2 The concentrated mackerel extract (concentrated mackerel pebutide liquid) produced in Example 1 was used, and the formulations shown in Table 3 were prepared.

The preparation C shown in Table 3 is for producing a seasoning stock solution with a high nitrogen content. In Table 3, the unit is dazzle.

Ferment the above C preparation at room temperature for 3 months, during which time 1
Monthly changes in total nitrogen, formol nitrogen, ratio of total nitrogen to formol nitrogen, direct sugar, and pH were investigated, and the results are shown in Table 4. In addition, in Table 4, the unit of numerical value of the material is %.

Table 4 Table 3 In this preparation C, the ratio of total nitrogen to formol nitrogen in the mackerel peptide (undiluted solution) was 16.7%, which was as low as in preparations A and B in Example 1. At this time, when the remaining nitrogen forms were analyzed by high performance liquid chromatography, the molecular weight distribution was found to be less than 10,000 in all cases. Furthermore, the increases in the total nitrogen amount and formol nitrogen amount after 1 month, 2 months, and 3 months were almost the same. Comparing the ratio of the total nitrogen amount after 1 month and after 2 months to the total nitrogen amount after 3 months, they were 90.6% and 91.8%, respectively. As in Example 1, most of the nitrogen was 1. It was found that sufficient amounts can be generated within a few months. Further, the ratio of the amount of formol nitrogen to the total amount of nitrogen, which indicates the amount of free amino acids in the seasoning stock solution, was 41% to 47%. In the case of this C preparation (bebutide solution diluted 20 times), the proportion of soy sauce koji in the whole stock solution is about 43%, which is about 10% higher than in the cases of A and B preparations in Example 1. The ratio of the total nitrogen amount after one month and after two months to the total nitrogen amount after three months during preparation was also about 10% higher. The seasoning stock solution obtained by filtering the fermentation mixture has a total nitrogen content of 2.0% or more, which is higher than the nitrogen contained in soy sauce, has no unpleasant odor, and has a soy sauce-like aroma, making it suitable as a raw material for various liquid seasonings. suitable.

The present invention can be modified in various ways to produce a desired seasoning liquid. For example, a composition rich in amino acids can be achieved by using koji using koji molds with high bebutitase titers. Furthermore, it is well known to those skilled in the art that the flavor of carbohydrate decomposition products can be adjusted by the composition of grains containing vegetable proteins and their pretreatment.

〔Effect of the invention〕

In general, this seasoning stock solution contains a large amount of amino acids including essential amino acids originating from animal protein, which gives it umami and makes it a delicious seasoning stock solution. By removing volatile amines that cause unpleasant odors together with undecomposed products of koji, the unpleasant odors caused by animal proteins are eliminated or reduced.

The seasoning stock solution produced according to the present invention can be used for yakiniku sauce, kimchi sauce, sukiyaki sauce, hotpot sauce, sauces, various souta sauces, gluten activators for bread and udon, vinegar, and bonito flakes. There is acid.

Claims (1)

[Claims] 1. A proteinase enzyme is applied to animal protein or its source to hydrolyze the animal protein mainly to peptides, and this hydrolyzate is fermented with enzymes in koji to decompose it into amino acids. A method for producing a seasoning stock solution, which removes unpleasant odors by removing undecomposed koji products that have been produced and adsorbed volatile amines from the fermentation mixture. 2. The method according to claim 1, wherein the animal protein source is fish. 3. The method according to claim 1, wherein the prosthetic enzyme is derived from Bacillus subtilis or Aspergillus oryzae. 4. The method of claim 1, wherein the hydrolysis reaction is carried out until the amino acid accounts for at least 5% of the total nitrogen dissolved in the reaction solution. 5. The method according to claim 1, wherein the koji is soy sauce koji. 6. The method according to claim 1, wherein the fermentation is carried out with the addition of salt in an amount necessary for seasoning. 7. In fermentation, the amino acids in the fermentation solution account for 40-50% of the total nitrogen.
% of the process. 8. During fermentation, the total nitrogen in the hydrolyzate is 0.1-0.25
A method according to claim 1, wherein the method is carried out at a concentration of %.