JPH0420581B2 - - Google Patents

Description

[Detailed description of the invention]

INDUSTRIAL APPLICATION FIELD The present invention relates to a method for producing a new seasoning liquid that uses an oligopeptide with good taste and no bitterness as a flavor component. Conventional techniques and their problems Conventionally, methods have been known for producing animal extracts by allowing protein solubilizing enzymes of bacterial origin, plant origin, etc. to act on animal protein raw materials. Utilizing these enzymes can increase the yield of extract components and can also provide fluidity to raw materials. However, the animal extract obtained using this enzyme has a fatal drawback of having a bitter taste, and it is difficult to use it as a seasoning liquid. On the other hand, it has been reported that the bitter taste of the proteolytic products produced when casein, soybean, etc. are degraded with protein solubilizing enzymes can be eliminated by exo-type proteases such as aminopeptidase and carboxypeptidase. It is extremely difficult to separate, purify, etc., and it has not yet been commercialized as an enzyme agent.Of course, there are no examples of such enzymes being applied to the production of seasoning liquid from animal protein raw materials. . Problems to be Solved by the Invention An object of the present invention is to provide a method for producing a seasoning liquid that does not have a bitter taste and has a rich and good flavor in a short time and at a low cost. Means for Solving the Problems The above object of the present invention is achieved by a method for producing a seasoning liquid, which is characterized in that a protein solubilizing enzyme and an autolytic liquid of koji are made to act on an edible animal protein raw material. As a result of extensive research, the present inventors have found that when koji is prepared with cold brine with a high salt concentration and the autolyzed solution of koji obtained by low-temperature aging is used together with protein solubilizing enzymes to act on animal protein raw materials, A seasoning with good taste that has no bitterness that is observed when conventional protein solubilizing enzymes are used alone, and whose main component is oligopeptides with an average peptide chain length (average degree of polymerization) of 2 to 8. The fact that the liquid can be easily produced in a short time, and the oil content is extremely easy to separate when producing the above seasoning liquid.
Moreover, they have discovered that the obtained seasoning liquid has stable quality. The present invention has been completed based on these findings. Examples of the edible animal protein raw material used in the present invention include seafood, meat, etc., and processing by-products thereof. Examples of such processed products include scraps of meat by-product when processing seafood and meat, bonito broth produced during steaming in the initial process of producing bonito flakes, broth produced during dried sardines production, and various other types of boiled fish. You can list the following. As the protein solubilizing enzyme, any known enzyme commonly used in this field can be used, and among them, endo-type neutral protease is particularly preferably used. Specific examples include bacteria,
Examples include proteases originating from various microorganisms such as molds, yeasts, and actinomycetes, proteases originating from animals such as rennin and pancreatin, and proteases originating from plants such as papain, bromelain, and phaisin. In the present invention, one type of these endo-type proteases may be used alone, or two or more types may be used in combination. The amount to be used is not particularly limited, but it may be an amount that provides an enzyme activity of about 100 to 3000 units per gram of protein raw material. The above enzyme activity uses milk casein as a substrate, pH 7.0, and 30℃.
One unit is the titer that produces a decomposition product equivalent to 1 μg of tyrosine in 1 minute. The autolytic solution of koji used in combination with the protein solubilizing enzyme in the present invention is produced by charging koji with cold brine, aging at low temperature, and then filtering to remove solids. As the koji used as a raw material here, any of various types of koji can be used, but among them, soy sauce koji is particularly preferably used. The soy sauce koji includes, for example, dark soy sauce koji, tare soy sauce koji, light soy sauce koji, and the like. The salt concentration of the cold saline solution used in the production of the above-mentioned koji autolysis liquid is:
The amount is usually about 5 to 31.4% by weight, the temperature of the cold brine is usually about -5 to 10°C, and the amount added is usually about 1 kg of koji.
A value of about 0.5 to 2 is appropriate. Further, the temperature and period of the low-temperature aging are not particularly limited, but it may be generally carried out at a temperature of about 0 to 15°C for about 1 to 3 weeks, and the subsequent ripening can be carried out according to a conventional method. The koji autolysis solution obtained in this way contains exo-type protease (aminopeptidase, etc.) originating from koji mold as a main component, which is
It can be very advantageously used as an economical, stable and safe enzyme agent in the method of the present invention. In addition, in the present invention, as the autolytic liquid of the koji, the pH value of the digestive liquid is particularly lower than the pH value immediately after preparation (usually 6.
~8), which is almost the same, can be preferably used. The amount of the above-mentioned koji autolysis liquid used is not particularly limited, but it is usually 0.05 to 1 g of protein raw material.
The amount can be increased or decreased as appropriate using the amount having an enzyme activity of about 0.5 units as a guide. This enzyme activity is measured as the activity of exo-type protease (aminopeptidase, etc.), and is measured using leucyl, gelicyl, and glycine as substrates at 30°C.
One unit is the amount of enzyme that releases 1 μmole of amino acids per minute. Furthermore, the amount of enzyme activity mentioned above generally corresponds to about 0.05 to 0.5 ml of the koji autolysis solution obtained according to the above-mentioned method. In the method of the present invention, first, a predetermined amount of a protein solubilizing enzyme and a koji autolysis solution are added to an animal protein raw material, either as they are or dissolved in an appropriate amount of water. The protein solubilizing enzyme and the koji autolysis solution may be added at the same time or separately, or each may be added in multiple portions. In particular, when using animal protein raw materials containing a large amount of fat, for example, a portion of a protein solubilizing enzyme may be added to the raw material and heated at approximately 45 to 65°C.
It is preferable to carry out enzyme treatment for about 0.5 to 2 hours, and then immediately centrifuge to remove fat (oil), and then further add the remainder of the protein solubilizing enzyme and the koji autolysis solution. Further, from the viewpoint of simplifying the operation and shortening the production time, it is preferable to add both at the same time. Next, the animal protein raw material obtained above,
The seasoning liquid of the present invention can be obtained by heating and holding a mixture of a protein solubilizing enzyme and a koji autolysis liquid for a predetermined period of time. The holding time is not particularly limited, but a short time of about 1 to 6 hours is usually sufficient. Further, the temperature conditions during holding may be appropriately selected depending on the type of protein solubilizing enzyme used, etc., and are usually about 45 to 65°C. The seasoning liquid of the present invention thus obtained has almost no bitterness, and at least 50% by weight, and usually 70% or more, of the flavor components contained have an average peptide chain length of 2 to 8. It is a good oligopeptide with a rich flavor that you will never get tired of. Moreover, the seasoning liquid exhibits extremely stable quality. The seasoning liquid of the present invention can be post-treated and processed, if necessary, by appropriately combining known methods such as methods (1) to (6) below. (1) If necessary, the seasoning liquid is treated by a known method such as centrifugation or filtration to remove oil, solid matter such as bones and undegraded proteins.
Oil can be separated very easily. (2) Enzymes in the seasoning liquid are deactivated by heating the seasoning liquid. The temperature conditions and time of the heat treatment are not particularly limited, but it may be generally about 70 to 100°C for about 5 to 30 minutes. (3) The seasoning liquid is treated with known purification means, such as activated carbon treatment, to remove its unpleasant odor. (4) Concentrate the seasoning liquid so that its solid content concentration is approximately 40 to 70%. Temperature conditions during concentration are not particularly limited, but may usually be about 50 to 100°C. (5) To improve the storage stability of the seasoning liquid, when concentrating it,
The final concentration should be about 40-70% by weight,
Add an appropriate amount of salt. (6) The seasoning liquid is made into a powdered seasoning by a known drying method such as spray drying. The seasoning liquid or seasoning powder of the present invention can be suitably used as a seasoning for various foods. Effects of the Invention According to the present invention, a seasoning liquid that does not have bitterness, has a rich and good flavor, and has extremely stable quality can be produced in a short time and at low cost. Examples Reference examples, examples, and comparative examples are given below to make the present invention even clearer. Reference example 1 1 kg of koikuchi soy sauce koji is mixed with 1.6 23% salt solution at 0℃ (PH 6.8), and this is aged at 10 ℃ for 20 days, then the solid content is removed using gauze to make koikuchi soy sauce koji. An autolytic solution (PH6.7) was produced. Example 1 To bonito broth 1000 [total nitrogen content (hereinafter referred to as TN) = 0.68% by weight], 0.1 kg of orientase 5N [trade name, manufactured by Ueda Chemical Industry Co., Ltd.], which is a neutral protease of bacterial origin, and reference An autolyzed solution 10 of dark soy sauce obtained in the same manner as in Example 1 (the same solution was used in the following examples) was added, and the mixture was reacted at 50° C. for 3 hours to obtain a seasoning solution. The resulting seasoning liquid was heated at 85℃ for 15 minutes.
After heating for a minute, it was filtered to obtain a solution of 990, which was concentrated about 10 times at a temperature below 70°C to obtain a seasoning extract of the present invention of about 99. Comparative Example 1 Untreated bonito broth 990% was concentrated in the same manner as above to obtain a seasoning extract of approximately 99%. When the flavor of the seasoning extracts of Example 1 and Comparative Example 1 obtained above was evaluated by six panelists, it was found that the present invention was better in taste, and slightly better in aroma. The results were obtained. In addition, the components in each seasoning extract were analyzed according to the following method. The results are shown in Table 1 below. Furthermore,
Amino acid analysis was performed. The results are shown in Table 2. (1) Salt The Mohr method based on the standard soy sauce analysis method was followed. (2) TN (total nitrogen content, mg/dl) According to Kjeldahl method. (3) FN (formol nitrogen, mg/dl) The formol titration method was followed. (4) GA (glutamic acid amount; mg/dl) Measured using an amino acid analyzer. (5) Ex (unsalted soluble solids content, mg/dl) The Mohr method based on the standard soy sauce analysis method was followed. (6) TCA (%) 2 mol trichloroacetic acid (TCA, deproteinizing agent)
The turbidity (%) when the solution was added to an equal amount of seasoning extract and mixed was measured using an NDH-20 turbidimeter manufactured by Nippon Denshoku Co., Ltd. (7) Average degree of polymerization of oligopeptide = 6N hydrochloric acid decomposition in 1 ml of enzymatically decomposed solution (110℃ x 24
Time) Number of moles of amino groups in the solution/1ml of solution after enzymatic decomposition
Number of moles of amino groups in (8) Amino acid analysis method Measured using Yanaco L-7 type amino acid analyzer.

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【table】

[Table] The flavor components (proteins and amino acids) of the seasoning extract of Example 1 contained approximately 68% of oligopeptides having the above average degree of polymerization. Example 2 Red shellfish (TN: 2.06%) crushed into pieces of 2 mm square or less 10
Add 20 kg of enzyme water containing 0.1 kg of orientase 5N and 4 of the autolyzed liquid of dark soy sauce koji to 50 kg.
The mixture was reacted at ℃ for 5 hours to obtain a seasoning liquid. The obtained seasoning liquid was heated at 85°C for 10 minutes and then filtered to obtain 21.6 seasoning extract (liquid) of the present invention. The obtained seasoning extract had good flavor and sweetness, and was mild. The ingredients of this seasoning extract were analyzed in the same manner as in Example 1, and the results were as follows: salt; 1.60%; T.
N: 0.70%, FN: 0.287%, and average degree of polymerization: 5. The umami component contained approximately 66% of oligopeptides having the above-mentioned average degree of polymerization. Moreover, the extract yield based on the amount of TN was 73.4%. Example 3 50 kg of minced lean pork was treated with orientase.
The mixture was poured into 50 kg of enzyme water containing 0.5 kg of 5N and 2.5 kg of dark soy sauce autolysis solution, and reacted at 50°C for 4 hours with occasional stirring to obtain a seasoning liquid. The obtained seasoning liquid was boiled at 100°C for 15 minutes and then filtered to obtain a liquid of about 67, which was concentrated about 5 times at 60°C to obtain a seasoning extract of the present invention of about 12.2. The obtained extract was soft and had good flavor. The components of this extract were analyzed in the same manner as in Example 1, and the results were TN: 7.21%, F.
N: 2.24% and average degree of polymerization: 5. The umami component contains oligopeptides with the above average degree of polymerization of 55
% was included. Example 4 80 ml of an aqueous solution of 2 kg (100,000 units) of Orientase 5N was sprinkled onto 2 kg of beef tallow shredded into approximately 2 cm cubes, reacted at 55°C for 6 hours, and then immediately centrifuged (3000 rpm x 5 minutes). ) to separate the supernatant (oil). Enzyme water containing 410 g of sediment, 5 g of orientase 5N, and 10 ml of autolyzed liquid of dark soy sauce koji.
400 ml was added and reacted at 55°C for 3 hours to obtain a seasoning liquid. The obtained seasoning liquid was centrifuged (3500r.pm×
10 minutes) to obtain about 80 g of precipitate and 710 ml of supernatant. The precipitate was dried at 70° C. overnight to obtain 20 g of dried meat. 20 g of common salt was added to the supernatant, and this was concentrated about 4 times at 70°C to obtain 180 ml of the seasoning extract of the present invention. The obtained extract had aroma and good taste. The components of this extract were analyzed in the same manner as in Example 1, and the results showed that salt was 12.6%, TN;
6.23%, FN: 1.98%, Ex: 52%, and average degree of polymerization: 4. The umami component contained 62% of oligopeptides with the above-mentioned average degree of polymerization.

Claims (1)

[Scope of Claims] 1. A method for producing a seasoning liquid, which comprises causing a protein solubilizing enzyme and an autolytic liquid of koji to act on an edible animal protein raw material. 2. The manufacturing method according to claim 1, wherein the seasoning liquid contains an oligopeptide having an average peptide chain length of 2 to 8 as a flavor component. 3. The manufacturing method according to claim 1, wherein the koji is soy sauce koji. 4 Protein solubilizing enzyme and koji autolysis liquid from 45~
The manufacturing method according to claim 1, wherein the process is carried out at 65°C for 1 to 6 hours.