JPH07115902A - Production of seasoning oil using oligokeration - Google Patents

Abstract

PURPOSE:To easily produce a seasoning oil having a characteristic flavor at a low cost by using hair, animal hair or poultry feather which are resources hitherto unused in food processing industry. CONSTITUTION:This seasoning oil having characteristic flavor is easily produced at a low cost by breaking the disulfide bond of a keratin protein of hair, animal hair or poultry feather, oxidizing and stabilizing the product, hydrolyzing the solubilized keratin protein with a protease, mixing the obtained oligokeratin with a reducing sugar and an edible oil and heating the mixture.

Description

Detailed Description of the Invention

[0001]

The present invention relates to oligokeratins obtained by extracting keratin protein from hair, domestic animal-derived hair and poultry-derived feathers, or a mixture of two or more kinds thereof, and hydrolyzing them with a protease and reducing properties. The present invention relates to a method for producing a seasoning oil having a peculiar fragrance, which is obtained by mixing and heating a saccharide having an aroma and an edible oil / fat.

[0002]

2. Description of the Related Art Hair, hair derived from domestic animals and feather derived from poultry have hitherto been used in various fields such as brushes, clothes, bedding and cosmetics due to their characteristics. Besides this, it is also used as feed and fertilizer for feather meal.
However, it is rarely used in foods, which is due to the characteristics of keratin protein, which is a chemically stable fibrous protein.

The characteristics of the keratin protein are determined by the amino acid composition peculiar to the keratin protein and its binding method. Although the amino acid composition of the keratin protein differs depending on the type and site of the animal, there is a large difference in the content of sulfur-containing amino acid (cysteine) compared to other general proteins. The disulfide bond between the sulfur-containing amino acids creates a chemically stable property.

[0004]

DISCLOSURE OF THE INVENTION The present invention intends to conveniently and inexpensively produce seasoning oil having a unique fragrance and high utilization of unused resource hair, livestock hair and poultry feathers for the food processing industry. It is what

[0005]

[Means for Solving the Problems] That is, the present invention provides a method of hydrolyzing a keratin protein obtained by separating a disulfide bond and then oxidizing it with a protease to give an oligokeratin, edible oil and fat, an aqueous solution of oligokeratin, and a reducing sugar. The major feature is that it mixes and heats to produce seasoning oil with a unique fragrance.

The present invention will be described below.

The hair, domestic animal-derived hair and poultry-derived feather (hereinafter abbreviated as hair) used in the present invention may be a single kind or a mixture of two or more kinds. The hair to be provided is washed with water two or three times as a pretreatment to remove foreign matters and the like and dried. It is not necessary to remove the lipid attached to the hair with a detergent or the like.

Next, for 10 parts of hair, 100 to 30 glacial acetic acid.
After adding 0 part and 50 to 100 parts of 35% hydrogen peroxide solution,
The hair is solubilized by heating and stirring at 0 to 60 ° C. for 10 hours or more. This condition may be changed depending on the type of hair. For example, feathers having a relatively low content of cysteine may be treated under weak conditions, but hair having a high content of cysteine or wool may be treated under strong conditions.

After solubilization, the insoluble matter in the aqueous keratin protein solution is removed using a sieve of about 100 mesh.

The low molecular weight substances (acetic acid and hydrogen peroxide) in the aqueous solution of keratin protein are completely removed by a method such as dialysis or ultrafiltration.

The purified keratin protein is hydrolyzed with a protease to obtain oligokeratin. At this time, any protease may be used, and one kind or two or more kinds may be used. The reaction conditions must be appropriately selected depending on the protease used. In addition, oligokeratin is
The lower the molecular weight, the more preferable. After the hydrolysis reaction, the protease is completely inactivated.

The oligokeratin aqueous solution is subjected to treatment such as concentration so that it can be stored at room temperature. For example, the final salt content is 2
After adding sodium chloride to 0%, water content 60%, total nitrogen 3.
Concentrate under reduced pressure to about 2%. Any other method may be used.

To 100 parts of edible oil and fat, 30 to 60 parts of the above liquid containing oligokeratin and 1 to 2 parts of reducing sugar are mixed. When the aqueous solution of oligokeratin is treated by a method other than the above method so that it can be stored at room temperature, it is necessary to adjust the water content of oligokeratin to 60%.

The edible oil / fat used in the present invention may be any one, for example, vegetable oil / fat such as soybean oil, corn oil, palm oil, and animal oil / fat such as beef tallow, lard, chicken fat, milk fat, etc., or two or more kinds thereof. Use by mixing. These edible oils and fats may be oils and fats conforming to the edible refined oils and fats of the Japanese Agricultural Standards. Further, reducing sugars, glyceraldehyde, arabinose, ribose, xylose, fructose, galactose, glucose, mannose, maltose and lactose can be used alone or in combination of two or more, Maillard reaction or Strecker decomposition of Since the products differ depending on the type of sugar, it is necessary to select a sugar that suits the purpose.

Then, the mixture is heated and stirred at 100 to 120 ° C. for 1 to 2 hours. It is preferable to heat at 100 ° C. for 2 hours and at 120 ° C. for about 1 hour. The temperature is too high,
If the time is too long, it causes an unpleasant burning odor.

After completion of the reaction, the mixture is cooled to 80 to 90 ° C., the lower aqueous phase is discarded, and the oil and fat are filtered and purified. The filtration / purification method may be a commonly used method. Although a continuous centrifuge alone can sufficiently purify, it is preferable to combine a plurality of filtration / purification operations.

Tocopherol is added to the refined oil at 200 p.
Add about pm and cool the oil and fat. The cooling method may be any method such as cooling or heat exchange.

The seasoning oil thus produced may be used as it is, but may be mixed with other edible oils and flavors.

[0019]

[Examples] Feathers from chickens were washed three times with 50 times the amount of water and dried.

10 g of the treated feathers, 210 g of glacial acetic acid and 78 g of 35% hydrogen peroxide solution were heated and stirred at 50-60 ° C. for 16 hours.

The insoluble matter in the above keratin protein aqueous solution was removed with a 100 mesh screen.

Then, dialysis was performed to completely remove acetic acid and hydrogen peroxide.

The keratin protein aqueous solution was dried to obtain 4.5 g of keratin protein.

4.5 g of keratin protein was hydrolyzed 100 times and adjusted to pH 7.0 with a 10% aqueous sodium hydroxide solution, and then 0.045 g of Alcalase 2.4 L manufactured by Novo Nordisk BioIndustry Co., Ltd. was added to obtain 65 ± 5. The mixture was heated and stirred at 0 ° C. and reacted for 2 hours. The pH was adjusted to 7.0 with a 10% aqueous sodium hydroxide solution every 30 minutes during the reaction, and the reaction was terminated when the pH became stable at 7.0.
After completion of the reaction, the protease was inactivated at a temperature of 100 ° C.

Thereafter, 4.5 g of sodium chloride was added and the mixture was concentrated under reduced pressure until the water content became 60%.

D was added to 19.5 g of the obtained oligokeratin solution.
-Xylose 0.312g and commercial salad oil 40g
After the addition, was heated and stirred at 100 ° C. and reacted for 2 hours.

After the reaction was completed, the lower aqueous phase was discarded and the resulting oil phase was purified by a tabletop centrifuge.

After purification, 350 ppm of E oil-700 manufactured by Riken Vitamin Co., Ltd. was added to the oil and fat.

In this way, 35 g of seasoning oil having a characteristic fragrance was obtained.

[0030]

EFFECTS OF THE INVENTION According to the present invention, hair, which has not been used as an unused resource, can be used for food, and seasoning oil having a unique fragrance can be produced easily and inexpensively.

Claims (1)

[Claims] 1. A method for producing a seasoning oil having a unique aroma, which is obtained by mixing and heating a keratin protein hydrolyzate (oligokeratin), a reducing sugar and an edible oil / fat.