JPH0549437A - Production of natural seasoning - Google Patents

Abstract

PURPOSE:To obtain a natural seasoning not containing any injurious chlorine compound, having excellent safety, taste and flavor, useful for health, etc., by adding hydrochloric acid to a specific protein raw material, and hydrolyzing the protein raw material under a specific condition. CONSTITUTION:A protein raw material extracted from the bones of birds and beasts such as cattle or chickens is mixed with hydrochloric acid (having a concentration of 30-36wt.%) preferably in an amount of 20-28% and hydrolyzed at 80-100 deg.C for 10-35hr to obtain the objective natural seasoning reduced in the contents of dichloropropanol and monochloropropanediol.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a natural seasoning comprising a protein hydrolyzate, and more specifically, a protein raw material extracted from birds and animals' bones with hydrochloric acid containing 80 to 1
It is carried out at a temperature of 00 ° C. for 10 to 30 hours, and dichloropropanol (DCP), monochloropropanediol (M
The present invention relates to a method for producing a natural seasoning comprising a protein hydrolyzate having a reduced content of CPs or containing no CPs.

Since ancient times, it has been constant to seek the deliciousness and health of food, but recently, especially in the improvement of eating habits,
With the diversification of tastes and the sophistication, more delicious, genuine, natural, and health-oriented are the mainstream demands of modern people. Due to such supply and demand trends, attention is paid to natural seasonings that retain the flavors of agriculture, water, and livestock products in a more natural manner. However, in the hydrochloric acid-decomposable natural seasoning, dichloropropanol (DC
P), undesired chlorinated compounds such as sperm growth inhibitor monochloropropanediol (MCP) are found to be by-produced during the hydrolysis reaction, which has become a problem in recent years from the viewpoint of food safety. It's starting. The present invention relates to a method suitable for producing a natural seasoning comprising these animal protein hydrochloric acid hydrolysates,
The seasonings produced by the method of the present invention include dichloropropanol (DCP), monochloropropanediol (M
Since the content of CP) is low or does not contain these, it shows an effect well matched to the times when health-conscious products are required.

[0003]

2. Description of the Related Art As a method for producing a protein degradation product from a protein raw material extracted from bird and animal bones, first, the bird and animal bones are heated (pressurized if necessary) to extract the extract, and the separated product is separated. Then, it is used as a protein raw material except for bones and oil layer. Concentrated hydrochloric acid was added to this, 110-120 ℃, 1
The reaction is carried out for 0 to 20 hours, after completion of the reaction, the mixture is cooled and neutralized with sodium carbonate or sodium hydroxide, and residual unhydrolyzed substances are filtered off. However, protein hydrolysates made with hydrochloric acid form side reactions with undesirable chlorinated compounds, especially dichloropropanols (DCPs) such as 1,3 dichloropropane 2ol and monochloropropanediol (MCPs). Therefore, the problem of preventing their formation has arisen. In order to solve this, first, insoluble matter is removed from the protein hydrolyzed with hydrochloric acid, and then the existing dichloropropanol (DCP) monochloropropanediol (MCP) is further hydrolyzed and removed (JP-A-2-135056). Japanese Laid-Open Patent Publication No. 2-1502
No. 41), a method of removing the generated chlorinated compounds by gel permeation chromatography (Japanese Patent Laid-Open No. 135057/1990), and as the operation of performing a hydrolysis reaction with hydrochloric acid, the reaction is first carried out at a low temperature, Then, a method of suppressing the generation of dichloropropanol and monochloropropanediol by using a temperature raising program (Japanese Patent Laid-Open No. 2-1350).
58) and the like.

However, the method of removing dichloropropanol and monochloropropanediol by the above method has a problem that the operation is complicated and the cost is high even if it is carried out on an industrial level.

[0005]

An object of the present invention is to provide a method for producing a natural seasoning comprising a protein hydrolyzate, which can easily suppress undesired by-products of chlorinated compounds. ..

[0006]

[Means for Solving the Problems] The inventors of the present invention have diligently studied in accordance with such an object, and as a result, dichloropropanol (DCP), monochloropropanediol (MC
By focusing on the reaction conditions for forming P) and conducting the reaction temperature under mild conditions, more precisely, at 100 ° C. or less, dichloropropanol and monochloropropanediol can be significantly reduced, and the taste is unchanged. (It becomes a slightly mellow taste) The livestock odor contained in the product becomes weak, etc.
The present invention has been completed by finding a method improved as compared with conventional products.

In the present invention, the protein raw material used as a raw material is generally bone of livestock such as cattle, pigs, chickens (with or without scrap meat). As a method for obtaining an extract from bone as a raw material, a method conventionally used in this field can be used, for example, 120 to 1
Examples include a method of heating and pressurizing at 50 ° C. for about 30 minutes to 3 hours. After extraction, the bone extract and the oil layer are removed by placing the mixture in place, and a protein extract can be obtained. On this occasion,
Since it is clear that the harmful substances DCP and MCP in question are derived from oils and fats, it is desirable to surely remove the oil component. The extract is concentrated by an appropriate concentration means as needed. When the protein concentrate obtained as described above is hydrolyzed with hydrochloric acid, by limiting the reaction conditions to certain specific conditions, dichloropropanol and monochloropropanediol are not generated, and high taste , It is possible to produce a seasoning having a flavor. This method will be described in detail below.

The hydrochloric acid used for the hydrolysis is preferably concentrated, and preferably has a concentration of 20 to 36%, more preferably 30 to 36% by weight. The amount of hydrochloric acid is 6 to 26% by weight, preferably 1 based on the total weight of the hydrolysis mixture.
It is 0 to 20% by weight. The amount of protein in the raw material is 18 to 35% by weight, preferably 20 to 28% by weight, based on the total weight of the hydrolysis mixture.

The hydrolysis temperature is 80 to 100 ° C., preferably 90 to 100 ° C., and the hydrolysis time is 10 to 3
5 hours, preferably 20 to 30 hours. The combination of the decomposition temperature and the decomposition time is such that when the decomposition temperature is high, the decomposition time is short, and when the decomposition temperature is low, the decomposition time is long. Three
By reacting for 0 hour, the amounts of by-produced dichloropropanol and monochloropropanediol can be significantly reduced without significantly changing the hydrolysis rate. The hydrolysis can be carried out under normal pressure or under pressure as long as the liquid is stirred and stirred to homogenize the liquid temperature. In the present invention, compared to the conventional hydrolysis reaction conditions,
Another feature is that the reaction at the boiling point or less can avoid the danger of operation.

After hydrolysis, 5.0 to 5.0 with a suitable alkaline substance such as sodium carbonate or sodium hydroxide.
Neutralize to pH 5.5 and filter off residual unhydrolyzed material.
The filtrate after filtration can be decolorized by a conventional method such as activated carbon or ion exchange resin. Next, the hydrolysis filtrate is, for example,
Concentration by vacuum precipitates some of the formed salt, which is then refiltered to remove the precipitated salt and yield a liquid hydrolyzed protein product. In order to avoid spoilage and denaturation by microorganisms, it is desirable to further concentrate or dry the product to obtain a paste-like or powder-like product. The product thus obtained is comparable in taste and flavor to the product obtained by the conventional method, the taste is slightly milder, and only the improvement in that the animal odor of the product is reduced can be seen. Notably, the contents of dichloropropanol and monochloropropanediol are significantly decreased.

[0011]

The present invention will be described in more detail with reference to the following examples.

[0012]

Example 1 In a 2-liter high-pressure autoclave,
1200 g of pork bones and 240 g of water were put and sealed, and heating was started. When the internal pressure of the autoclave reached 0.5 kg / cm ² , the air inside the autoclave was evacuated, and the autoclave was resealed and heated to raise the internal pressure of the autoclave to 5 kg / cm ^{2 and} boil for 1 hour. After cooling, the entire amount of the liquid in the autoclave was transferred to a 2 liter separating funnel, and the upper layer oil was removed to obtain 790 ml of the lower layer pork bone extract. This was concentrated under reduced pressure with an evaporator to obtain 232 ml (282 g) of pork bone extract. 100 g of the pork bone concentrate obtained above and 57 g of concentrated hydrochloric acid (specific gravity 1.18) were placed in a 200 ml heat-resistant bottle and sealed. Next, a heat-resistant bottle was placed in the steam autoclave and heated at 100 ° C. for 25 hours. After completion of the reaction, the mixture was cooled, adjusted to pH 5.5 with sodium carbonate (solid), and adjusted to Toyo No.
2 filtered through filter paper. The resulting solution had a good taste and flavor.

As a result of various analyzes of this product, total nitrogen was 3.46% by weight; amino nitrogen was 2.15% by weight.
(Decomposition rate, 62%); MCP, 10 ppm or less; DC
P was 0.05 ppm or less. The total nitrogen was analyzed by the Kjeldahl method, and the amino nitrogen was analyzed by the formol titration method. The decomposition rate was amino nitrogen / total nitrogen x 100.
Calculated as (%). The analysis of MCP and DCP was carried out by gas chromatography: mass fragment method according to "Testing method for 3chloro-1, propanediol and 1,3dichloro-2propanol" (Japan Food Analysis Center). .. The detection limits of this method for MCP and DCP are 10 ppm and 0.05 p, respectively.
It was pm.

[0014]

[Comparative Example 1] The reaction was carried out in the same manner as in Example 1 except that the hydrolysis condition with hydrochloric acid was changed to 110 ° C for 18 hours, and the same analysis was carried out. As a result, total nitrogen was 3.46% by weight; Nitrogen, 2.28 wt% (decomposition rate 66%); MCP, 3
6 ppm; DCP was 0.12 ppm.

[0015]

Example 2 In the same manner as in Example 1, a hydrolysis reaction was carried out at 90 ° C. for 30 hours, and the same analysis was carried out. The resulting filtrate had a good taste and flavor. Total nitrogen, 3.46 wt%; amino nitrogen, 2.08 wt%
(Decomposition rate 60%); MCP, 10 ppm or less; DCP,
It was 0.05 ppm or less.

[0016]

[Example 3] The same procedure as in Example 1 was performed to extract pork bone extract 2
32 ml (282 g) was obtained. 10 obtained above
0 g of pork bone concentrate was placed in a 300 ml three-necked flask equipped with a stirrer, a thermometer, and a water condenser.
Next, 57 g of concentrated hydrochloric acid (specific gravity: 1.18) was added, the temperature was raised with a mantle heater, the liquid temperature was controlled to 100 ° C., and the mixture was heated with stirring for 22 hours. After the reaction is complete, cool down,
The pH was adjusted to 5.5 with sodium carbonate, and Toyo No. 2 It filtered using the filter paper. As a result of analysis, total nitrogen was 3.46% by weight; amino nitrogen was 2.21% by weight (reaction rate, 64%).
%); MCP, 10 ppm or less; DCP, 0.05 pp
It was m or less.

[0017]

As described above, when hydrochloric acid hydrolysis is carried out by the method of the present invention, dichloropropanol (DCP),
Generation of monochloropropanediol (MCP) can be significantly reduced, and a product excellent in both taste and flavor can be obtained.

Claims (1)

[Claims] 1. A natural seasoning comprising a protein hydrolyzate, which is characterized in that hydrochloric acid is added to a protein raw material extracted from birds and animals bones and hydrolysis is carried out at a temperature of 80 to 100 ° C. for 10 to 35 hours. Method.