JPH0657122B2 - Method for producing natural seasoning using effluent during food processing - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION <Purpose of the Invention> Industrial field of application The present invention relates to a method for producing a natural seasoning by using a liquid discharged from a food processing step. More specifically, the present invention relates to a method for producing a natural seasoning by decomposing and concentrating valuable substances such as proteins contained in a process discharge liquid (hereinafter referred to as a process liquid) generated in each process of a food processing factory.

In addition, in the following, the process liquid includes all water generated by processing food ingredients in each step of the food processing factory, for example, boiled liquid of seafood or meat, frozen raw material defrosting liquid, pickled meat drainage liquid. Etc. are included.

2. Description of the Related Art In a food processing factory, various frozen raw materials are often used as raw materials for food, but these are generally thawed under running water, and at this time, a large amount of thawed liquid is discharged.

In addition, when there is a simmering step, a large amount of simmering liquid is discharged.

These liquids are sent to wastewater treatment facilities as wastewater and are mainly treated by the activated sludge method.

However, although these liquids contain usable proteins, prior to treatment by the activated sludge method, the proteins are aggregated by a flocculant and removed as aggregates (scum). Since this scum contained a flocculant, it could not be used as animal feed and was discarded, but in recent years, a method of using it partially as fertilizer has been developed and used.
However, this method cannot use all of the scum, and it cannot be said to be advanced utilization of unused resources.

In addition, various methods have been proposed for recovering valuable substances such as proteins from the process liquid generated from a food processing plant by utilizing a membrane separation technique.

For example, as shown in Japanese Patent Publication No. 58-42742, a fish meat water extract is used at a liquid temperature of 35 to 60 ° C. and a pH of 4.8 to 6.
There is a method in which this liquid is set to 0 and this liquid is passed through ultra-low.

This method can concentrate water-soluble proteins contained in the water extract of fish meat, which is a feature of the ultrafiltration method, and has other advantages such as improving the concentration rate. Occurs, for example, even if the membrane is washed with water, it can only be continuously used for about 24 hours, and it cannot be said that the method is efficient.

Further, as described in Japanese Patent Publication No. 62-46148, there is a method of concentrating and recovering fish juice using an ultrapermeabilization membrane and a reverse osmosis membrane. In this method, the fish juice is divided into an impermeable liquid and a permeate by an ultrapermeability membrane, and this permeate is further divided into an impermeable liquid and a permeate by a reverse osmosis membrane, which is then separated by the ultrapermeability membrane. Both the permeated liquid and the permeated liquid separated by the reverse osmosis membrane are concentrated and recovered. However, with this method, a considerable amount of impermeable liquid is generated in ultrafiltration, clogging occurs, and decomposition is insufficient, so that the permeated liquid contains a large amount of high-molecular proteins and the like. The taste is poor.

Therefore, it is conceivable to further hydrolyze the permeate containing high molecular weight proteins with an enzyme, but it is difficult to obtain an appropriate concentration for the decomposition, and sufficient decomposition cannot be achieved. Further, a mixture obtained by mixing the ultra-permeate and the reverse osmosis membrane permeate has a poor taste and cannot be used as a natural seasoning even if it can be used as a feed.

In addition, a technique for enzymatically decomposing a liquid containing a high molecular weight protein to develop a taste component has been studied and developed.

However, even with this technique, there are many cases where bitterness still remains, and it has not been put to practical use.

Problems to be Solved by the Invention The present invention has been developed for the purpose of solving these problems. Specifically, in the conventional method, a process liquid generated in each process such as a food processing factory is used. Even if the ultrapermeate is directly guided to the ultrapermeate and a considerable amount of the impermeable liquid is generated, the membrane is clogged, and the membrane must be repeatedly washed. It contains a large amount of high-molecular-weight proteins, etc., and it has a poor taste and cannot be used as a seasoning or food even if it is concentrated or concentrated. It is an object of the present invention to develop a method for obtaining a delicious natural seasoning without bitterness by using a process liquid that is discarded without being processed.

<Structure of the Invention> Means for Solving the Problem and Its Action That is, the method of the present invention comprises adding one or more proteolytic enzymes to the process effluent generated in a food processing plant, While hydrolyzing while holding at a suitable temperature, fractionation is performed through a membrane with a molecular weight cutoff of 100,000 or less, and then this permeate is taken out of the system, while a proteolytic enzyme is added to the impermeable liquid as desired. Then, the above operation is repeated to decompose the protein in the process effluent, and the membrane permeate of the membrane is sequentially taken out of the system to obtain a natural seasoning.

Therefore, the structure and operation of these means will be described more specifically as follows.

First, the process liquid generated in a food processing factory contains various substances such as water-soluble and high-molecular proteins. For this reason,
If this process liquid is passed through the ultrapermeable membrane as it is, a considerable amount of the impermeable liquid is generated, and there remains a problem in the treatment, and the membrane is clogged. On the other hand, the permeated liquid of the membrane is inferior in taste.

Therefore, in the present invention, a high molecular weight protein is used as a tasting component by adjusting it to a protein having an appropriate molecular weight, and in particular, the high molecular weight protein is partially decomposed to the extent that the protein degrading enzyme exerts a high taste characteristic. While partially decomposing, a part of the decomposed substance is taken out of the reaction system as a permeate, this operation is repeated, and finally the protein is adjusted to have an appropriate molecular weight.

That is, (1), a proteolytic enzyme is added to a process liquid generated from a food processing process to decompose proteins and the like contained in the process liquid at an appropriate temperature. However, this decomposition is not carried out all at once by a batch method, but is rapidly passed through a membrane having a molecular weight cutoff of 100,000 or less, preferably 10,000 to 100,000 while continuously carrying out a decomposition reaction.
Take out the decomposed substance as a permeate to the outside of the reaction system each time.

(2), the proteins contained in the impermeable liquid remaining in the reaction system are further hydrolyzed while controlling the temperature in the presence of proteolytic enzyme, and by repeating this operation, all of the proteins in the process liquid are Is decomposed and taken out as a membrane permeate.

In addition, as described above, the molecular weight cutoff is 10,000 to 100,
When it is set to 000, the process liquid can be processed without clogging the membrane, and although the molecular weight cutoff is relatively large, the high-molecular-weight protein does not migrate into the permeate and is stable and constant. It is possible to produce a good natural seasoning having a taste and a good flavor.

Further detailed description is as follows.

First, a membrane having a molecular weight cutoff of 100,000 or less is used. The reason for this limitation is that even if the film is 100,000 or more, when the process liquid is continuously treated, residues such as foods that cause clogging adhere to the film, and a dynamic film is generated, resulting in a 100,000 film. The following proteins are also permeable. However, even considering the formation of a dynamic film, 10
If it is 50,000 or more, many of the permeated proteins do not exhibit taste. In addition, the type of process liquid,
For example, when there is almost no residue, the molecular weight cutoff is 1,0.
If it is less than 00, it can be used without clogging, but the concentration of free amino acids and low-molecular-weight proteins increases, and it may exhibit a taste property different from that of natural flavor.

Further, in the present invention, the following are used as proteolytic enzymes.

In general, a proteolytic enzyme has a suitable temperature for decomposing a protein depending on the kind of the enzyme and the enzyme activity varies depending on the temperature, so the proteolytic enzyme is selected according to the kind of the protein in the process liquid.

On the other hand, depending on the type of process liquid, the proteins contained include various compounds from low molecular weight compounds to high molecular weight compounds, and enzymatic hydrolysis at room temperature has a slow hydrolysis rate,
The processing efficiency is poor and the quality changes. Therefore, among the proteolytic enzymes, one or two proteolytic enzymes suitable for decomposing proteins and the like contained in the process liquid are selected from those having an enzymatic activity at a temperature of about 20 to 80 ° C, preferably 40 to 80 ° C. Used in combination of two or more species. As this proteolytic enzyme, a commercially available one is used. For example, each of the enzymes "Bacillus subti" is used.
lis ”product name“ Deskin C ”(manufactured by Daiwa Kasei), product name“ Protin A3L ”(manufactured by Daiwa Kasei) and enzyme name“ Baci ”
llus stearotherm pilllu
s ”trade name“ Protease S Amano ”(manufactured by Amano Pharmaceutical Co., Ltd.) and the like. The amount of these enzymes added varies depending on the content and components of proteins and the like contained in the process liquid and is difficult to specify, but the amount usually used is sufficient.

Also, when using two types of enzymes with different appropriate temperatures,
First, to the process liquid, a proteolytic enzyme that hydrolyzes at a low temperature is added, and the protein or the like is hydrolyzed at an appropriate temperature, and this is sent to, for example, an ultrapermeable membrane and fractionated into a permeate and an impermeable liquid,
Then, an enzyme that hydrolyzes proteins and the like at a higher temperature is added to the impermeable liquid. Or add an enzyme that hydrolyzes proteins at low and high temperatures to the enzyme treatment tank from the beginning,
It is also possible to heat and process the enzyme within a suitable temperature range.

In addition, when enzymatic hydrolysis and ultrafiltration are continuously performed as in the present invention, a proteolytic enzyme is attached to the membrane, where enzymatic hydrolysis occurs. Therefore, the hydrolysis of the membrane with proteolytic enzyme is effective in preventing the clogging of the ultrapermeable membrane, and is particularly effective in the process liquid.

Treat at an appropriate temperature and pass through the ultrapermeabilization membrane while controlling the decomposition reaction so that the proteins, etc. in the impermeable liquid are not overly hydrolyzed, and by repeating this process, the proteins, etc. will be decomposed and all the impermeable liquid will be limited. Try to pass through the adventitia.

When the process liquid is treated as described above, the ultrafiltration membrane is always in contact with the enzyme contained in the process liquid, so that the membrane is not clogged and the process liquid can be efficiently treated. Has no bitterness and is useful as a seasoning or food.

The present invention will be described below with reference to the drawings.

FIG. 1 is a layout view of an example of a processing device of a fishery processing factory used when carrying out the present invention, and reference numeral 1 is a stock solution tank,
2 is a solid content removing device, 3 is an enzyme treatment tank, 4 is a pump, 5 is an ultrapermeate, 6 is an ultrapermeate permeate tank, 7
Is a pump, 8 is a reverse osmosis membrane, 9 is a reverse osmosis membrane permeate tank,
Reference numeral 10 denotes a reverse osmosis membrane impermeable liquid tank.

First, in FIG. 1, the process liquid generated in each process in the fish processing plant in the stock solution tank 1 is a solid content removing device 2,
For example, the solid content (SS) of fish and shellfish such as scales is removed by a centrifuge, a filter or the like, and the fish is placed in the enzyme treatment tank 3.

Next, in the liquid in the enzyme treatment tank 3, 1
After adding one or more species, this solution is heated to an appropriate temperature for the proteolytic enzyme to hydrolyze the proteins and the like in the solution.

Next, the hydrolyzed liquid is sent to the ultrapermeate 5 by the pump 4, divided into the permeate and the impermeable liquid by the ultrapermeate 5, and the permeate is sent to the permeate tank 6, while the impermeable liquid is passed. The liquid is returned to the enzyme treatment tank 3, where the enzyme is added and circulated again, during which hydrolysis by the enzyme proceeds.

In this circulation process, the process liquid is heated to an appropriate temperature for the proteolytic enzyme, so hydrolysis of proteins in the liquid gradually progresses,
From the hydrolyzed low-molecular-weight fractions to the sequential ultrapermeation membrane 5
It passes through to the ultrapermeate permeation tank 6. When another proteolytic enzyme is added to or contained in the impermeable liquid, the temperature is raised or lowered to an appropriate temperature of the enzyme at an appropriate time during this period to further promote hydrolysis. The liquid in the enzyme treatment tank 3 is gradually concentrated, but when the concentration at which the proteolytic enzyme is most apt to work, hydrolysis of proteins and the like proceeds smoothly, the concentration of the liquid does not increase so much, and the amount decreases rapidly. To do. This process is continued until all proteins and the like in the liquid are hydrolyzed and transferred to the ultrapermeate permeate tank 6 through the ultrapermeate 5.

At present, the permeation flow rate of the ultrapermeable membrane has a large difference depending on the liquid temperature, and the higher the temperature, the higher the permeation flow rate, but the limit of the heat resistant temperature of the ultrapermeable membrane is about 80 ° C. If the temperature is lower than this temperature, it is desirable that the process liquid is hydrolyzed at a temperature as high as possible, and utilization of a thermostable enzyme that works under these conditions is extremely effective.

As described above, by controlling the degradation reaction of the proteolytic enzyme on the way and taking out the one with a certain molecular weight in the ultrapermeable membrane out of the enzyme reaction system, by repeating the reaction extraction, it is possible to obtain something with a taste. Obtainable.

In the case of further concentration, the permeate transferred to the ultrapermeate permeate tank 6 is sent to the reverse osmosis membrane 8 by the pump 7, and water and other substances having a very small molecular weight permeate the reverse osmosis permeate 8 and reversely flow. When it is sent to the osmotic membrane permeate tank 9, while other amino acids that do not permeate are sent to the ultrapermeate impermeable solution tank 10 to obtain a concentrated solution. This concentrated solution is further subjected to a known concentration method,
For example, when concentrated by vacuum distillation or the like, an extract having a strong taste component can be obtained. Further, the liquid in the reverse osmosis membrane permeate liquid tank 9 is in a good condition that it is mainly water and is transparent, and can be reused by a simple treatment, for example, activated carbon treatment.

The ultrapermeabilizer 5 and the reverse osmosis membrane 8 used in the present invention may be any of commonly used tubular type, plate-and-frame type, spiral type, and hollow fiber type.

The above-described technology for highly utilizing proteins in process liquids of the present invention not only has the effect of effectively utilizing valuable substances in process liquids, but also significantly reduces the burden of wastewater treatment. The possibility of reuse of the water discharged by is linked to the complete closed system of the fish processing plant.

Examples Hereinafter, examples will be further described.

Example 1. Using an apparatus constructed from the layout shown in FIG. 1,
After passing the squid boiled liquid 270 (Brix 2%) in the stock solution tank 1 with the solid content removing device 2 made of cloth to remove the solid content (SS), it is sent to the enzyme treatment tank 3 and the tank 3 is subjected to proteolysis. Enzyme The enzyme name "Bacillus subtilis" (trade name "Deskin C" manufactured by Daiwa Kasei) is added to 50 ppm and heated at 45 ° C for 30 minutes.
The permeate was transferred to the ultrapermeate permeate tank 6 and the impermeate was returned to the enzyme treatment tank 3.

Next, in the enzyme treatment tank 3, a thermostable enzyme, enzyme name "Baci
llus subtilis {Product name "Protin A3L" (manufactured by Daiwa Kasei)}, enzyme name "Bacillus stearo thermophillus"
{Brand name "Protease S Amano" (manufactured by Amano Pharmaceutical Co., Ltd.)} 50ppm in total was added, and the temperature of the solution was raised to 70 ° C, and the same operation was performed, and all the proteins in the solution were hydrolyzed in 2 hours and 30 minutes. And transferred to the ultrapermeate permeate tank 6.
The obtained permeate was a good quality extract having a squid flavor.

Then, this was led to the reverse osmosis membrane 8 by the pump 5, concentrated by the reverse permeable membrane 8 to Brix 8%, and sent to the reverse osmosis membrane impermeable liquid tank 10. Further, when this was concentrated in a vacuum distillation apparatus under the conditions of a gauge pressure of 500 mm Hg and a temperature of 60 to 80 ° C. to a water content of 60%, a high quality concentrated extract 5.4 having a squid flavor was obtained.

The concentrated extract contained some precipitate, and the analysis values were 15.007% of total amino acids and 9.390% of free amino acids.

Further, the concentrated extract (water content) obtained by the same conditions as in the above Example except that three types of membranes having different molecular weight cutoffs were used.
(60%), total amino acids and free amino acids were measured.
The results shown in the table were obtained.

There was no sensory difference between the tastes, but the test
No.1 molecular weight cut-off is 100,000, precipitation is a little high, 100,000
It was judged to be unfavorable since the amount of precipitates increased and the number of undegraded peptides showing no taste increased further.

The molecular weight cutoffs of Test Nos. 1 and 2 were 100,000 and 10,
No difference was observed in the FLUX (membrane permeation rate) of 000, but less than 1,000, the FLUX was halved compared to Test Nos. 1-2.

Example 2. To the same stock solution as in Example 1, 50 ppm each of two types of enzyme, "Deskin C" (manufactured by Daiwa Kasei) and "Protease S Amano""manufactured by Amano Pharmaceutical Co., Ltd." in Example 1, were added at the same time, and the solution temperature was 30. The permeate is sent to the ultrapermeate permeate tank 6 through the ultrapermeabile membrane (molecular weight cutoff 50,000) 5 and the circulation of the ultrapermeate impermeable liquid is increased while increasing from 15 ° C to 70 ° C in a minute. When it was carried out, the proteins and the like in the liquid were all hydrolyzed in 2 hours and 20 minutes and transferred to the ultrapermeate permeate tank 6. The resulting permeate was the same as in Example 1.

Example 3. Add 100 ppm of proteolytic enzyme product name "Deskin C" (manufactured by Daiwa Kasei) to 300 pieces of shrimp boiled liquid (Brix1.2%),
While maintaining at 45 ℃, ultra-supermembrane (fraction molecular weight 80,000) 5
When the liquid is permeated and the impermeable liquid is circulated, the liquid is 40
In minutes, all of them permeated the ultrapermeabilizer 5. This liquid had a good shrimp flavor. After that, the same procedure as in Example 1 was carried out. As a result, a good quality shrimp concentrated extract 2.5 (water content 60
%) Was obtained.

Example 4. Add 50 ppm of proteolytic enzyme product name "Deskin C" (manufactured by Daiwa Kasei) to 250 squid frozen raw material thaw effluent (Brix 1.4%),
Ultrafiltration membrane (molecular weight cutoff 100,00
0) was permeated and the impermeable liquid was circulated. 30 minutes later, the liquid temperature was raised to 70 ° C and the proteolytic enzyme product name "Protin A3L"
When 50 ppm (manufactured by Daiwa Kasei Co., Ltd.) was added to the circulation system, the liquid completely permeated the ultrapermeabilized membrane in 2 hours and 20 minutes. The obtained permeate was a good quality extract having a squid flavor. When this was concentrated in the same manner as in Example 1, a good squid extract 2.6 (water content 60) was obtained.

Example 5. Alaska pollack, surimi, water-exposed drainage (Brix 2.2%) 250
Proteolytic enzyme product name "Deskin C" (manufactured by Daiwa Kasei) 50
While adding ppm and heating to 45 ° C., the ultrapermeable membrane (molecular weight cut off 10,000) 5 was permeated and the impermeable liquid was circulated. After this operation was continued for 30 minutes, the liquid temperature was raised to 70 ° C and the protease was used as "Protease S Amano" (Amano Pharmaceutical Co., Ltd.) 50pp.
When m was added to the circulatory system, it was permeated through the ultrapermeabilizer 5 in 3 hours. The obtained permeated liquid was a high-quality extract having an umami unique to marine products. When this was concentrated in the same manner as in Example 1, good cod extract 4 (water content 60
%) Was obtained.

In addition, in any of Examples 1 to 5, it was found that the water that has permeated the reverse osmosis membrane can be reused as a water resource by a simple treatment with activated carbon or the like, although it contains some low molecular weight degradation products of proteins.

Although the use of the process liquid generated from the marine product processing factory has been described above, the present invention is not limited thereto, and the same applies to the process liquid generated from the food processing factory such as the process liquid generated from the meat processing factory. Further, it can be used in the same manner when crushing seafood or meat and extracting proteins and the like with water.

<Effects of the Invention> As described above, the method of the present invention is one in which one or more proteolytic enzymes are added to the process effluent generated in a food processing factory, and the activity of the added enzyme is maintained at a suitable temperature for hydrolysis. While decomposing, fractionation is performed through a membrane having a molecular weight cutoff of 100,000 or less, and then the permeate is taken out of the system,
If desired, a proteolytic enzyme may be added to the impermeable liquid to repeat the above-mentioned operation to decompose the protein in the process effluent, and the membrane permeate is sequentially taken out of the system to obtain a natural seasoning. Characterize.

Therefore, the effects of the present invention are listed as follows.

(1) To the process liquid generated in the food processing plant, a proteolytic enzyme is added and reacted, decomposed and separated and concentrated by a membrane having a molecular weight cut-off of 100,000 or less, and the permeated liquid is taken out of the reaction system in a stable and stable manner. A concentrated extract having a constant taste is efficiently obtained and can be used as a food.

(2) When the process liquid is decomposed and separated by a membrane and concentrated, conventionally, washing with water or the like was often required due to clogging of the membrane, but in the present invention, since the liquid containing a proteolytic enzyme is treated, clogging of the membrane is caused. Can be prevented and the membrane can be used for a long period of time without such a washing operation.

(3) Since proteins are recovered from wastewater, wastewater treatment costs can be reduced.

(4) The water discharged by recovering proteins and the like can be reused as a water resource, and eventually the wastewater treatment of a food processing plant can be a completely closed system.

[Brief description of drawings]

FIG. 1 is a layout view of an example of a processing device of a fishery processing factory used when implementing the present invention. Reference numeral 1 ... undiluted solution tank 2 ... solid content removing device 3 ... enzyme treatment tank 4 ... pump 5 ... ultra-permeate membrane 6 ... ultra-permeate permeate tank 7 ... pump 8 ... reverse osmosis membrane 9 …… Reverse osmosis membrane permeate tank 10 …… Reverse osmosis membrane impermeable tank

Claims (1)

[Claims] 1. A process effluent generated in a seafood processing plant is added with one or more proteolytic enzymes, and the process effluent is hydrolyzed by an enzyme by heating to a temperature suitable for the activity of the added enzyme. Then, the process effluent hydrolyzed by this enzyme was subjected to a molecular weight cut-off of 100,000 to 10,
000 membranes, and then the permeate that permeates this membrane is taken out of the system and recovered, while the impermeable liquid is supplemented with or heated with a proteolytic enzyme as desired, and again re-activated by the enzyme. After the hydrolysis, the re-hydrolyzed impermeable liquid is fractionated through the membrane, and then the permeate is taken out of the system and collected, while the impermeable liquid is hydrolyzed by the enzyme and the membrane after that. Repeat the fractionation by
Food processing characterized by degrading all the proteins in the process effluent, permeating the membrane, concentrating the permeate thus obtained and taken out of the system to obtain a natural seasoning A method of producing natural seasonings by using the discharged liquid of time.