JPH05983B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a seasoning or a seasoning material that has better taste than the broth of meat of animals, seafood, and has less astringency and salt.

With the recent increase in the number of instant foods and the diversification of foods, many broths are being concentrated and used as natural seasonings. However, the types of broth currently used as natural seasonings are quite limited, and many other types of broth are used for feed or cannot be used effectively by coagulation-sedimentation or activated sludge methods. Either they are treated as they are, or they are disposed of and become a source of pollution. The reasons for this limited use of broth are: (1) When the concentration of extract components in broth is low, concentration by evaporation is expensive and unprofitable.

(2) The relative salt concentration in the broth is high, and the osmotic pressure of salt is high, making it difficult to achieve high concentration using reverse osmosis.

(3) Due to various steaming conditions, collagen and hot water-soluble proteins are eluted into the broth, and with the evaporation method, the viscosity increases during concentration and the can walls are scorched, making it difficult to concentrate.

(4) The presence of relatively large molecular weight peptides in the broth gives the concentrate a bitter taste.

(5) Since natural seawater is used in the production of knotweed, bitter components such as magnesium are present, giving the concentrate a bitter taste and high salt concentration.

(6) With conventional production methods, the concentrated final product has a high salt concentration and lacks versatility as a seasoning. This was attributed to low added value as an extract and low profitability.

Concentration by reverse osmosis may be considered as a method to economically concentrate these, but because of the relative high salt concentration, even if the solid content concentration is about 30%, the concentration of extract components is 10 to 15%. Furthermore, the high osmotic pressure of foods poses a major obstacle to this concentration.
Furthermore, trace amounts of ions such as Mg.Ca remain and concentrate as bitter components, reducing its value as an extract. In addition, since it contains collagen and hot water-soluble proteins, if the final concentration is carried out by evaporation, the viscosity will increase, resulting in charring, adhesion to the can wall, etc., and the precipitation of salt will cause scaling. arise.

The present invention eliminates these drawbacks and is a method of removing bitterness, fishy odor, and salt from the broth of various meats, which have not been a problem in the past, and using it as a high-quality seasoning extract that is light in color, low in viscosity, and transparent. , which further improves the conventional beef extract and bonito extract, involves enzymatically decomposing the meat steaming liquid or broth from which insoluble solids and oil have been removed using a proteolytic enzyme, and then passing the decomposed liquid through an ion exchange membrane. This is a method for producing a seasoning extract, which is characterized in that electrodialysis is carried out, the dialysate is subjected to reverse osmosis using a reverse osmosis membrane, and further evaporation and concentration under reduced pressure are carried out. That is, the gist of the present invention is as follows: (1) The turbidity of collagen, hot water-soluble proteins, high-molecular weight peptides, etc. contained in the broth and the high-molecular components such as some coloring components are removed by enzymatic decomposition, and the flavoring components such as amino acids are removed. (2) Next, browning promoting substances, bitter components such as Mg and Ca, and low molecular ion components such as salt contained in the broth are efficiently removed by ion exchange membrane electrodialysis. After increasing the ratio of flavor components in the broth, (3) efficiently concentrating by reverse osmosis, lower components such as amino acids are concentrated to 20% or more, and (4) further evaporating under reduced pressure. To produce a low-salt extract with excellent flavor and taste at a low cost.

The meat referred to in the present invention includes fish, shellfish, crustaceans, birds,
Refers to the meat of whales and other animals, and its steaming liquid or broth refers to not only directly steamed or boiled meat to extract the extract, but also canned goods, joints, other processed foods, and when producing fish meal. This refers to by-products such as steaming liquid, boiling liquid, and state water.

These broths usually contain several percent of fat, insoluble proteins, and impurities, which are ingredients unsuitable for seasoning extracts, so solid-liquid separation is performed in the usual manner to remove these. There is a need.

The oil separated at this time is further purified and used as animal oil, and the insoluble protein is used as a raw material for HAP (hydrolyzed animal protein seasoning).

As mentioned above, the broth from which insoluble solids and fats and oils have been removed is subjected to enzymatic decomposition using proteolytic enzymes to remove the macromolecules contained in the broth, including collagen, hot water-soluble proteins, high molecular weight peptides, and some coloring components. decompose. The decomposed liquid becomes a light-colored, transparent, and low-viscosity extract with little bitterness. Bitter components of the enzymatically decomposed substances include high-molecular peptides, highly viscous substances, and cloudy components include collagen and hot water-soluble proteins. The protease used here is
It is preferable to use a compound that has both exopeptidase and endopeptidase actions, and there are no limitations on the temperature and pH of the activity. After the enzymatic decomposition is completed, the decomposition solution is heated to a temperature that deactivates the enzyme, and then electrodialysis is performed to remove browning promoting substances such as metal ions and ionic components such as salt.

By performing the enzymatic decomposition and electrodialysis described above, the solid content concentration in the broth is reduced to 1/2 to 1/3,
In addition, the molecular weight range of the solid content is around 100 to 3000,
Most of them are limited to extract components that exhibit strong taste. This reduces the osmotic pressure of the broth to 1/2 to 1/3, making it possible to achieve high concentration using the osmotic membrane in the next step, making it possible to obtain a concentrated extract with a strong taste. Additionally, since physical pressure concentration at low temperatures is possible, flavor components can be retained in the extract.

To further explain this electrodialysis method, in an ion-exchange membrane electrodialysis device, the electrodialysis tank has a large number of ion-exchange membranes and anion-exchange membranes arranged alternately to form a demineralization chamber and a concentration chamber in every other chamber. It is made of metal, and electrode chambers are provided at both ends. When the broth is circulated through the demineralization chamber, and the diluted saline solution (usually 1-4%) is circulated through the concentration chamber and electrode chamber, and a DC voltage is applied between the two electrodes, the inorganic salts and common salt in the broth become cations, Each migrates through the membrane as an anion. As a result, the salt concentration of the broth in the desalination chamber decreases and is desalted, and in the concentration chamber the salt concentration increases and salts such as common salt are concentrated.

Regarding ion exchange membranes that can be used for electrodialysis, Selemion (registered trademark)
CMV, Selemion AMV (Asahi Glass Co., Ltd.), Aciplex CK-1, Aciplex CA-2
(Asahi Kasei Kogyo Co., Ltd. product), etc. can be used, and electrodialysis devices incorporating these membranes are also manufactured by various ion exchange membrane manufacturers, so they can be used.

The broth thus purified by enzymatic decomposition and electrodialysis is concentrated by reverse osmosis through a reverse osmosis membrane to a solid content concentration of about 20%. In this case, since the polymer components and salt are removed by enzymatic decomposition and electrodialysis in the above steps, the ratio of taste components (umami components) in the solid content is 80% or more, and these polymer components Compared to performing reverse osmosis without removing ingredients and salt, the concentration rate of flavor ingredients is approximately 3
Since concentration by reverse osmosis is performed very efficiently, energy costs can be reduced.

Let me explain about reverse osmosis here.

Reverse osmosis is a method that uses a semipermeable membrane that allows the solvent to pass through but not the solute, and applies a pressure higher than the osmotic pressure to the solution, allowing only the solvent to pass through. This refers to a method of concentrating a solution and simultaneously obtaining a solvent.

In the present invention, the solute is an amino acid, a low molecular weight peptide, etc., and the solvent is water. The reverse osmosis membranes that can be used for reverse osmosis are:
General commercial products such as PBIL reverse osmosis roll TL-195, 198 (Teijin Engineering Ltd.) can be used, but those with a NaCl removal rate of 90% or higher are preferable.

By concentrating the broth that has been concentrated to a solid content of approximately 20% through reverse osmosis and using a thin-film evaporator at low temperature and reduced pressure, it is possible to prevent flavor deterioration and browning while producing a strong taste with a solid content of over 50%. It is possible to obtain an extract that shows.

In this method, flavor deterioration and browning can be prevented by removing high molecular substances that cause high viscosity and burnt adhesion by enzymatic decomposition, and by removing salt that precipitates during concentration by electrodialysis. It's true.
That is, by reducing the viscosity of the broth, it became possible to concentrate it under reduced pressure at low temperatures. or,
Since the concentration rate by reverse osmosis is improved and the amount of concentration due to evaporation is drastically reduced, running costs are significantly lower than that of conventional methods. As described above, according to the present invention, high-quality seasonings or seasoning materials with better taste, less astringency, and less salt can be produced at low cost and with energy savings, compared to the broth that was conventionally used for feed or discarded. It is very beneficial for the national economy.

(Example) 1 kg of animal or seafood meat broth from which insoluble proteins and impurities have been removed by filtration is placed in a heater, approximately 1 g of proteolytic enzyme is added, the temperature is maintained at around 50°C for 2 hours, and then heated. and heated at about 90°C for about 15 minutes. The resulting light-colored, transparent, and low-concentration extract is placed in a desalting chamber for electrical analysis to reduce the salt concentration, followed by reverse osmosis, and then low-temperature vacuum concentration using a thin-film evaporator. I did this.

600 g of the obtained concentrated extract has a strong taste and salt has been removed to a low concentration, so it can be suitably used as a seasoning or a seasoning material.

Claims (1)

[Claims] 1 Enzyme decomposition of animal or seafood meat broth from which insoluble solids and oil have been removed, electrodialysis of the decomposed liquid using an ion exchange membrane, reverse osmosis of the dialysate using an osmotic membrane, and further vacuum evaporation concentration. A method for producing a seasoning extract.