JPH05308922A - Production of liquid seasoning by utilizing bioreactor - Google Patents

Abstract

PURPOSE:To produce a liquid seasoning by making an endo-type protease and an immobilized exo-type protease act on a hot-water extraction residue of flakes of dried bonito. CONSTITUTION:In this method for producing a liquid seasoning, water is added to a hot-water extraction residue of flakes of dried bonito and an endo-type protease is allowed to act thereon under a neutral condition according to the batch method in the first stage so as to solubilize the protein. Since the resultant decomposed protein solution is remarkable in bitterness and poor in delicious taste, the solution can not be used as a seasoning without modification. In this invented method, therefore, the decomposed protein solution is characteristically allowed to pass through a column packed with an immobilized exo-type protease after adjusting the pH to 2.5 to 3.5 so as to decompose bitter components and increase delicious components during passing through the column in the second stage.

Description

Detailed Description of the Invention

[Industrial field of application] The hot water extraction residue of shavings is used only for feed and fertilizer. The present invention relates to a method for producing a liquid seasoning by using a bioreactor, and increases the added value by removing the bitterness of the hot water extraction residue of shavings,
It is used as a liquid seasoning.

2. Description of the Related Art In recent years, commercially available liquid seasonings such as noodle soup are made by mixing soy sauce with an extract obtained by extracting bonito shavings with hot water. Although this extraction residue contains 40 to 50% of protein (water content of 50 to 55%), it is not effectively used as a food material.
This invention is intended to decompose the protein of the residue of shavings extracted with a protease to give a umami, and to reuse it as a raw material for liquid seasonings such as noodle soup. A technique for decomposing and liquefying the protein of seafood meat with a protease has been known, but this method has a strong bitterness and cannot be used as a liquid seasoning. Further, there is a drawback that it takes a long time to manufacture.

[Problems to be Solved by the Invention] When a commercially available protease is caused to act on the hot water extraction residue of shavings, a umami component is produced in a short time, but at the same time, a bitterness component is also produced, and there is no umami, a strong bitterness is felt, and seasoning is performed. It turned out that it cannot be used as a fee. Therefore, the present invention intends to obtain an extract having a umami taste and no bitter taste by using two kinds of proteases using the hot water extraction residue of shavings as a raw material and utilizing their respective substrate specificities.

According to the present invention, the hot water extraction residue of shavings is subjected to neutralization with an endotype protease in the first step to solubilize the protein, and then to the exotype in the second step. Is a method for producing a liquid seasoning, characterized in that the bitterness component is decomposed by increasing the amount of the umami component by causing the protease to act in an acidic condition. The pH is 2.5 to 3.5 as the working condition of the second step, and it is a production method in which an exotype protease is immobilized to act as a bioreactor.

[Effects and effects of the invention] According to the above-mentioned production method, the endo-type protease used in the first step acts on the protein of shavings residue, the protein is solubilized and a proteolytic solution containing peptides and amino acids is obtained, but it has a strong bitterness. Present. This bitterness component is derived from some peptides produced by decomposition. The action of protease in the first step is
Solubilizes insoluble proteins in hot water extraction residue of shavings,
Although it is to generate the umami component, the problem is that the bitter component is also generated. Therefore, for the purpose of decomposing and removing the bitterness component, as a second step, an exotype protease is allowed to act on the proteolytic solution obtained in the first step. The action of the protease in this case is to further decompose the solubilized peptide into low molecular weight peptides and amino acids. However, it was found that the solubilized peptide in the first step was decomposed into a low-molecular-weight peptide having no bitterness when the pH was adjusted to 2.5 to 3.5 in the second step, and further an amino acid with a good taste was produced, It was revealed that the conditions of action of exotype proteases are important factors.
Next, the second stage exotype protease is continuously added,
In order to work efficiently and economically, it was decided to use a bioreactor. Therefore, the method of immobilizing protease (immobilization carrier, immobilization condition, action condition, etc.), immobilization rate and activity expression rate, persistence, etc. were examined in detail. as a result,
It was found that the use of chitosan-based granular porous material as the immobilizing carrier and glutaraldecht as the cross-linking agent resulted in a high activity expression rate, and 50 ° C. was the optimum working condition. When the pH was adjusted to 2.5 to 3.5 and the proteolytic solution was allowed to flow, the persistence of enzyme activity was improved due to the difficulty of breeding bacteria and mold, and continuous use became possible. Further, the amount of enzyme used was as small as 10% of the batch type, and the economical effect was also recognized.

[Example] In the first step, an endo-type protease acts on the hot water extraction residue of bonito shavings (enzyme concentration 0.2%,
The working temperature was 50 ° C. for 2 hours) to obtain a proteolytic solution having a bitter taste. As the second step, the pH of this decomposition solution is adjusted to 2, 3,
It was adjusted to 4, 5, 6, 7, 8, and 9, and immobilized exotype protease was allowed to act (immobilized carrier 50 ml, protease 2.0 g, flow rate 50 ml / hour). The results of the sensory tests of these treatment solutions are shown in Table 1, and it was revealed that there was a difference in bitterness and umami depending on the pH of the proteolytic solution. That is, no bitterness is sensed at pH 3, indicating that the pH dependency of exotype protease is large. Tables 2, 3, and 4 show the peptide fractions and the measurement results of free amino acids when the pH of the proteolytic solution was adjusted and an exotype protease was allowed to act on them. From Table 2, the peptides of the degradation solution (control) obtained in the first step were classified into 6 categories. Of which R _t 11.08, 1
A bitterness was felt in the samples of 1.63 and 13.37. No peptide having the same molecular weight as that of the control group was found in the peptide group that had been subjected to the second step treatment in which the pH of the control solution was changed, and the bitter peptide of the control remains or is generated in the second step treatment. It never happened. As a result of a sensory test of each fractionated peptide solution of the second-step treatment liquid, a bitterness was felt for R _t 13.45, and this was fractionated from those treated at pH 4 to 9. This fraction was not detected in those treated with pH3. From Tables 3 and 4, the liquid seasonings obtained by the second-stage treatment had a large amino acid content, and especially when the pH was lowered to below 3.5, the content rate of glutamic acid increased. In this way, by applying an exotype protease at a pH of 3 to a proteolytic solution obtained by causing an endotype protease to act on the hot water extraction residue of bonito shavings, a liquid seasoning with no bitterness and high umami is obtained. Could be manufactured.

Claims (3)

[Claims] 1. The hot water extraction residue of shavings is solubilized by neutralizing an endotype protease to solubilize a protein, and then an exotype protease is acidified to decompose a bitter component to give a delicious taste. A method for producing a liquid seasoning, which comprises increasing the components. 2. The production method according to claim 1, wherein the pH of the exotype protease reaction condition is 2.5 to 3.5. 3. The production method according to claim 1, wherein an exotype protease is immobilized to act as a bioreactor.