JPH04346767A - Seasoning with fish as raw material and improvement of gustation and flavor of fish soy sauce - Google Patents

Abstract

PURPOSE:To obtain the title purified soy sauce excellent in gustation and flavor by ultrafiltration treatment of fish soy sauce to fractionate and remove large molecules causing offensive odor, etc. CONSTITUTION:Fish soy sauce where fish protein has been oligomerized is treated through ultrafiltration membrane to fractionate and remove large molecules causing offensive odor and irritative harsh taste with acids, bases or amines attached to their broken sites due to said oligomerization, thereby securing medium-and small-sized molecules such as monomeric amino acids, peptides made up of several monomeric amino acids and nucleic acids contributing to palatability, thus obtaining the objective soy sauce with the excellent flavor and gustation inherent in the raw materials retained.

Description

[Detailed description of the invention]

0001

[Industrial Field of Application] The present invention can be directly applied to the field of seasoning production. However, this field of application is wide-ranging and is thought to extend to the entire food and drink field in the future. In particular, we can expect active use of fish residue, which has been discarded and neglected, in the seasoning field.

0002

BACKGROUND OF THE INVENTION Many methods have been tried in the past to erase and remove unpleasant odors and unpleasant tastes, which are both the oldest and newest problems in the food world. Methods include chemical erasure,
Examples include physical elimination, biological elimination, and sensory elimination, and if you subdivide them, there is no time to list them. Despite this, there are few examples of improvements that take advantage of the original odor and taste of raw materials without adding additives. Moreover, as in the present invention, the regions in which the molecules responsible for excellent flavor and taste, as well as the molecules responsible for unpleasant arousal odor and pungent acrid taste, exist, and the regions in which the former exceed the latter, are clarified by molecular size, and ultrafiltration is performed. There is no example of rationally fractionating and removing raw materials using membranes to bring out the original flavor and taste of raw materials. Of course, there are examples in the brewing world of using coarse fractionation filtration membranes for the purpose of sterilization and sludge prevention, resulting in flavor modification, but this is a theoretical modification by clarifying the fractional size of the causative molecule. This is not an intended recommendation.

0003

[Problem to be solved by the invention] During the long-term process of low-molecularization, acids,
It is thought that bases, amines, etc. are attached and oxidized, causing the undiluted fish soy sauce to develop a unique unpleasant acrid odor and pungent acrid taste. By the way, these cleavage and modification sites are more frequently present in long molecules than in short and medium-sized molecules, and as a result, long molecules are considered to be the molecules responsible for unpleasant arousal odors and pungent acrid tastes, and are considered to be responsible for excellent flavor and taste. The causative molecules are mainly small and medium-sized molecules such as single-molecule amino acids, peptides, and nucleic acids. Therefore, in order to remove unpleasant odors and irritating acrid tastes and bring out the original flavor and taste of raw materials, it is necessary to focus on the expected molecular size differences between these causative molecular groups and use an ultrafiltration membrane. It is necessary to experimentally confirm the possibility of fractionation and removal. In addition, it is necessary to clarify the area in which the unpleasant arousal odor and pungent acrid taste caused by long and large molecules can be surpassed and eliminated by medium- and short-sized molecules that surpass and eliminate the excellent flavor and taste inherent in raw materials.

0004

[Means for solving the problem] Hollow fiber precision filtration membrane module PSP-0030 manufactured by Asahi Kasei Corporation (nominal pore diameter 0.1
Micrometer, membrane area 150 square centimeters,
(made of polyolefin), ultrafiltration membrane module ACP-
0013 (molecular weight cut off 13,000, membrane area 170 square centimeters, made of polyacrylonitrile), SLP-0
053 (molecular weight cut off 10,000, membrane area 150 square centimeters, made of polysulfone), SIP-0013 (
First, A, B, C, D
The sample symbols were assigned in the same order as the sequence in the text, and these were used to fractionate and purify the proteins, peptides, and amino acids contained in undiluted fish soy sauce according to the molecular size of long, medium, and short. Next, the composition ratio of amino acids in each of the fractionated permeated fish soy sauces was clarified, and a sensory test was conducted to determine whether each flavor and taste were present. Furthermore, the compositional distribution by molecular size of long proteins, medium and short peptides, and amino acids contained in the fish soy sauce that permeated through each ultrafiltration membrane is shown in Figures 1 to 6, and the results of the sensory test are shown in Table 1. Ta.

[0005] The equipment and analysis method used in this experiment are as follows.

Absorbance: Hitachi U-200 spectrophotometer analysis method U. B. N. : Cornue diffusion analysis method Amino acid analysis : Pico-Tag analysis method Gel filtration : High performance liquid chromatography analysis method using Proten Pack 60

[0007]

[Example] When examining Figures 1 to 6, some of the proteins and peptides larger than the fraction size of each ultrafiltration membrane migrated and mixed in the permeated fish soy sauce, and the fraction of each ultrafiltration membrane As the size decreases, the amount of permeation and contamination decreases step by step. For example, although a large amount of peptides with a molecular size of around 44,000 were fractionated and removed during permeation through each ultrafiltration membrane, some remained in the permeated fish soy sauces A and B. On the other hand, in C, it is largely removed, and in D, it is hardly recognized. On the other hand, for peptides with a molecular size in the 17,000 range, although they gradually decreased with the fraction size of each ultrafiltration membrane, no significant difference was observed between the fraction sizes of ultrafiltration membranes A, B, and C. , D is slightly detectable.

[0008]

[Table 1]

[0009] The results of the sensory tests regarding the undiluted fish soy sauce and each permeated fish soy sauce were evaluated on a 5-point scale (5 points for good, 1 point for bad). The evaluation score is the average value of six panelists. Although no significant improvement in taste was observed in A to B,
The evaluation was higher simply by applying membrane treatment. This is thought to be because the membrane treatment removes long molecules attached to acids, bases, amines, etc., reducing unpleasant odors and pungent acrid tastes. In addition, in the purified fish soy sauce that passed through the precision ultrafiltration membranes C to D, long and large molecules were extremely suppressed, and medium- and short-sized peptides or single-molecule amino acids were the main components, resulting in unpleasant arousal odors,
It is thought that they did not perceive a pungent harsh taste, but perceived it as an excellent taste and flavor. At this time, especially with a molecular size of 17,000
Despite the presence of large amounts of medium and long molecules ranging from 0 to 1,350, no significant difference in flavor or taste is detected.
Unpleasant arousal odor and pungent acrid taste are mainly caused by molecular size 44,
Excellent taste and flavor are based on more than 1,000 medium- and long-sized proteins and peptides, and are based on single-molecule amino acids and molecular sizes of 1.35.
It can be said that this is based on short peptides of 0 or less. Therefore, the taste and flavor produced by these short and small molecules surpasses the unpleasant arousal odor and pungent acrid taste caused by the medium and long molecules mixed in the permeated fish soy sauce.
The limit for elimination can be said to be in the region of fractional molecular size of 10,000 to 2,000 based on the results of sensory tests and ultramembrane filtration.

0010

[Effects of the Invention] Microorganisms and fungi have cell bodies composed of proteins, lipids, and carbohydrates. Therefore, it is much larger than various amino acids consisting of a single molecule, peptides consisting of several molecules, nucleic acids, etc., and it is impossible for it to pass through the ultrafiltration membrane with a molecular size of 2,000 to 10,000 as mentioned above. Fish soy sauce is
The resulting sterile fish soy sauce is free of microorganisms and bacteria.

According to the present invention, purified fish soy sauce with excellent taste and flavor is produced by fractionating the raw fish soy sauce using an ultrafiltration membrane and removing unpleasant acrid odors and irritating acrid tastes, which are attributed to long molecules. We were able to. In order to compare this with commercially available soy sauce and obtain a clear evaluation, we asked the Miyagi Prefecture Soy Sauce Association to conduct an analysis of each component. The results are shown in Table 2.

0012

[Table 2]

[0013] Despite being permeated through an ultrafiltration membrane and purified according to the present invention, the total nitrogen of the permeated fish soy sauce is 2.5%, which is far higher than that of commercially available soy sauce. Detects excellent amino acid formation. In addition, glutamic acid, glycine, etc., commonly referred to as umami amino acids, are overwhelmingly abundant.
Bitter amino acids, leucine, isoleucine, etc. show approximately equal amounts. Therefore, it senses outstanding flavor and taste. Apart from these, it also contains peptides, umami nucleic acids, inosine, etc., which act synergistically to sense umami, and contains 2 to 6 times more each than commercially available soy sauce, and we believe that the present invention will open up a new field of seasonings. .

[Brief explanation of the drawing]

[Figure 1] Gel filtration chromatograph of standard protein

[Figure 2]
Gel filtration chromatography of fish soy sauce stock solution

[Figure 3] Gel filtration chromatography of purified fish soy sauce treated with Membrane A

[Figure 4] Gel filtration chromatography of Membrane B-treated purified fish soy sauce

[Figure 5] Gel filtration chromatography of Membrane C-treated purified fish soy sauce

[Figure 6] Gel filtration chromatography of Membrane D-treated purified fish soy sauce

[Figure 7] Amino acid composition of undiluted fish soy sauce and permeated fish soy sauce before and after Membrane D treatment

Claims (3)

[Claims] [Claim 1] Fish soy sauce made by reducing the molecular weight of fish protein is
It is rich in umami amino acids, peptides and nucleic acids that synergistically increase umami flavor. On the other hand, it is accompanied by an unpleasant arousal odor and a pungent acrid taste, so it is not widely used, and is only used as a hidden flavor in processed foods or seasonings. By the way, the molecules responsible for unpleasant arousal odors and pungent acrid tastes are long molecules with acids, bases, amines, etc. attached to the cleavage sites of proteins and peptides, which are made into smaller molecules.On the other hand, the molecules responsible for umami taste are single molecules. It is thought that the main components are small and medium-sized molecules such as amino acids, peptides consisting of several molecules, and nucleic acids. Therefore, focusing on the difference in molecular size between the two, we used an ultrafiltration membrane to fractionate and remove long and large molecules, leaving medium and short molecules in the permeated fish soy sauce.
This is a presentation of a method to take advantage of the original excellent flavor and taste of raw materials. Claim 2: Sensory tests and high-performance liquid chromatography analysis are conducted on the fish sauce that has passed through each ultrafiltration membrane to separate and remove long molecules that cause unpleasant arousal odors and pungent acrid tastes. We searched for the critical region in which small and medium-sized molecules that cause flavor and taste remain in permeable fish soy sauce. As a result, a suitable range is the fractional size of the ultrafiltration membrane of 10,000 to 2,000. Incidentally, experimentally, this region has a molecular size of 17, which is considered to be the direct cause of unpleasant arousal odor and pungent acrid taste.
From a fraction size of 10,000, which suppresses the contamination of medium and long peptides of ,000 or more into permeated fish soy sauce, short and small molecules are transferred to permeated fish soy sauce without reducing the stock solution content, and the medium and long peptides that are mixed in at that time are transferred to the permeated fish soy sauce without reducing the stock solution content of short and small molecules. Fraction size 2.0 that surpasses and eliminates the unpleasant arousing odor and pungent acrid taste caused by long molecules and maintains a rich and balanced taste due to short and small molecules.
This is the fractional area up to 00. [Claim 3] As already mentioned, amino acids, peptides, and nucleic acids related to excellent flavor and taste consist of a single molecule or several molecules, and the fraction size of the ultrafiltration membrane that permeates and fractionates these molecules is A range of 2,000 to 10,000 was considered appropriate. On the other hand, the microorganisms expected to be present in the fish soy sauce stock solution are cell bodies made of protein and lipid substances, and their size is on the order of microns. Therefore, it is impossible for microorganisms and bacteria to exist in permeated fish soy sauce without passing through the ultrafiltration membrane that separates long molecules that cause unpleasant arousal odors and pungent acrid tastes. Separately, with regard to precipitates and sediments, which are a problem during long-term storage of seasoning liquids, the causes are often proteins and peptides, and most of these causative molecules are fractionated and removed at the same time. Therefore, permeable fish sauce is sterile,
It can be said to be stagnant.