JPS5836367A - Preparation of seasoning liquid - Google Patents

Abstract

PURPOSE:To prepare a seasoning liquid having desirable flavor and extremely excellent seasoning property, in high yield of free amino acids, by using NAMAAGE (a material obtained as an intermediate in the preparation of soy sauce) or enzyme separated from NAMAAGE as the enzyme for the preparation of a seasoning liquid. CONSTITUTION:A material containing proteins and/or peptides, e.g. soybean proteins, corn gluten, fish meat, etc. is treated with NAMAAGE or enzyme separated from NAMAAGE.

Description

[Detailed description of the invention] The present invention relates to a method for producing a seasoning liquid.

Methods for producing seasoning liquids, extracts, etc. using vegetable proteins such as soybean protein, wheat protein, and corn gluten, animal proteins such as fish and beef, and microorganisms such as yeast as raw materials can be broadly classified as follows.

■Method of decomposing protein with mineral acids such as IE sulfuric acid 0 Mix starch raw material with protein,! A method of growing S bacteria and using proteolytic enzymes produced by Aspergillus oryzae to decompose proteins.A method of self-digesting proteins using enzymes contained in yeast and other bacterial cells. , pressure oil, etc., yeast nikis, etc. (hereinafter collectively referred to as ``seasoning liquid'') are manufactured. The flavor of seasoning liquid varies depending on the raw protein used and the manufacturing method.
It is characterized by the quality of incense etc. For example, a seasoning liquid obtained by decomposing proteins with mineral acids has a high release rate of amino acids, so it has a strong taste, but it has a lot of amino acid odor and decomposition odor. On the other hand, the method of converting proteins into koji and decomposing them with koji mold enzymes, or using autolytic enzymes contained in bacterial cells and muscles, has a good aroma, as seen in L1 oil and various extracts. However, it has a low rate of protein decomposition, and while it has a complex body taste, it has the disadvantage of being weak in flavor.

As a method to improve these conditions, mild mineral acid decomposition and fermentation are
- Methods that combine elementary decomposition and methods of decomposing proteins using enzymes extracted from microbial culture fluids and natural products are being studied, and as a result, the decomposition odor and other incense odors are reduced. Improvements have been made. However, the release rate of amino acids is low, and the flavor cannot be compared to that obtained by complete amino acid decomposition of proteins with mineral acids.

In view of the above-mentioned circumstances, the inventors of the present invention have developed a method of enzymatically decomposing proteins and peptides alone or in combination with dilute mineral acid decomposition and enzymatic decomposition, which has a good aroma and is superior to the complete decomposition product of protein with mineral acids. Various studies were conducted to produce a seasoning liquid with good taste. In order to achieve this objective, it is necessary to obtain enzymes with strong activity, mainly peptidases, which break down proteins and peptides into amino acids. As a result of studying various objects, the inventors of the present invention discovered that a large amount of an enzyme that satisfies this purpose is present in namaage, which is an intermediate material in the production of pressure oil, and completed the present invention.

The present invention provides a seasoning liquid characterized in that when producing a seasoning liquid by making enzymes act on substances containing proteins and/or peptides, an enzyme separated from nama-age or nama-age is used as an enzyme raw material. This is the manufacturing method.

Manufacturing raw materials for the raw fried food provided in the present invention! 3! There are no special restrictions on the manufacturing method, and for example, the raw materials for manufacturing are equal weights of standard defatted soybeans and /J1 wheat.

It is also effective to use defatted soybeans prepared in the same volume, with a high concentration of tamari, as well as namaage using wheat koji, wrinkles, etc. Similarly, the manufacturing method, manufacturing period, etc. may be arbitrarily determined.

The enzyme present in raw frying has protease activity.

Although it mainly has peptidase activity, it is an anolase.

It also contains various enzymes such as cellulases and lipases.

When these enzymes are applied to denatured defatted soybeans, it is possible to liberate 60 to 70% of the amino acids in proteins. can be doubled and a significant amount of amino acids can be liberated. Furthermore, the amino acid release rate of the protein treated with dilute acid can be increased, and at the same time, flavor improvement effects such as removal of bitterness and reduction of decomposition odor can be expected.

When separating and using the enzymes present in raw frying, the separation means may be determined arbitrarily; for example, ultrafiltration, gel filtration, dialysis, etc. may be used alone or in combination with other means. can. In addition, chemical treatments such as alcohol and acetone can also be applied. By applying these methods, it is possible to obtain a stable enzyme protein with higher activity, and at the same time, it is possible to remove proteins and polymer pigments from the raw fried food, thereby improving the quality of the raw fried food. There is also one advantage.

The amount of enzyme used as raw material for enzymes separated from raw fried food and the enzyme action time, etc. are determined by the protein and peptide content in the target substance to be subjected to enzyme treatment.

It may be determined as appropriate, taking into consideration the enzyme concentration in the enzyme raw material and other factors.

The present invention uses readily available raw fried food to produce a desired seasoning liquid through extremely simple operations, and the seasoning liquid can be produced at low cost and is highly practical. Moreover, it has a high amino acid release rate and excellent taste.

Next, examples of the present invention will be shown.

Example 1 Using equal weights of defatted soybeans and wheat, the raw materials were processed in a conventional manner, and then koji was made in a continuous ventilation koji making machine for 42 hours. Five types of namaage were prepared using 12-water preparation: warm #5 months, 5 months, and natural 12 months.

Each of these fried fish was placed in a cellulose acetate membrane tube and dialyzed under running water at 5°C overnight (the volume of the dialyzed solution increased by about 5 times as a result of dialysis).

The enzyme activity of this dialysate fluid was measured by a modified Anson-Hagiwara method, and defatted soybeans were expanded and denatured using an extruder (manufactured by Wenger) (180"C).

55 Yu/d for 3 seconds) per 1kl of puffed beans
I! 2 tons of each dialyzed fluid was added and mixed, and enzymatic decomposition was performed at 45° C. for 2 days under a nitrogen gas stream at an oxygen concentration of 15% or less. Next, %520f of common salt was added, and enzymatic decomposition was further carried out for 5 days in the air. For comparison,
A similar experiment was conducted using a product to which 100,000 units of commercially available protea (' (trade name: Amanorm, manufactured by Amano Pharmaceutical Co., Ltd.) was added. The results are shown in Table 1.

・Decomposition rate Shin) -7 Ormol s Lonin/Total Nitrogen It was confirmed that the seasoning liquid was of high quality. In addition, those using commercially available enzymes had a rather strong bitter taste and bitter taste.

Example 2 5 tons of raw fried fish obtained in Example 1 was filtered through an ultrafiltration membrane (
The high molecular weight fraction was S-condensed to 100 d using UM-20, Molecular IT 2Q, Goo (manufactured by Amicon).

This concentrated solution was further dialyzed in running water at 5° C. overnight using a dialysis membrane (manufactured by 'Vigking) to remove the mixed salt.

Low molecular weight categories such as amino acids were removed. The dialyzed solution thus obtained was concentrated under reduced pressure at a temperature below 45°C, and then the obtained volume of ethyl alcohol was added and left overnight in a refrigerator to precipitate the enzyme protein. Next, the precipitate was collected by suction filtration and dried in a vacuum desiccator to form a white powder 301.
obtained. This powder has an enzyme activity of 1550 U/g.
It had tease activity.

This powdered crude enzyme was mixed with ordinary koji as shown in Table 2.

It was added to puffed beans and puffed soybean koji. For comparison, a case where commercially available p-tease (same as in Example 1) IP was also used was also investigated. Note that the experimental conditions were scaled to 1/
It is the same as Example 1 except that it is set to 10. The results are shown in Table 2.

Table 2 As is clear from Table 2, the crude enzyme obtained from raw frying is not a decomposition agent for denatured defatted soybeans, but rather it is used to make koji by sprinkling water on the puffed beans and cutting the seeds through the normal temperature process. The protein decomposition rate can be improved by adding it to expanded soybean koji, regular koji, and those having enzyme activity such as Ichi 1 enzyme.

Example 5 Defatted soybean S2 and gluten meal 116 yen were mixed, 55% salt $26 # was added to the mixture, and acid decomposition was performed at 110°C for 20 hours. After cooling the obtained decomposition liquid to 60°C or less, 52kll of 27-caustic soda was slowly added to adjust the pH to 4.
Neutralized to 0.

Add to this neutralizing solution the hot lIS Kagetsu Namaage 11 obtained in Example 1.
The enzyme reaction was carried out for 4 days while stirring once a day at a temperature of 45°C.

After filtering the obtained enzyme-treated solution to remove -, the filtrate is concentrated, unadjusted sodium chloride is added, type classification, etc.
A seasoning liquid of f/ILt and 16 P/ILt of common salt was obtained.

A seasoning liquid was obtained in the same manner using raw fried rice that had been heat-treated at 85° C. for 1 hour instead of raw fried raw material.

Table 3 shows the analysis results and sensory evaluation results for these seasoning liquids.

As is clear from Daiken Ho Daisanmugi, by adding namaage and performing a short enzyme reaction, undegraded proteins and peptides are degraded, and the yield and quality are greatly improved.

Patent applicant: Ajinomoto Co., Inc. Representative Patent Attorney Missing Stock 1) Fujibe

Claims (1)

[Claims] 9. A method for producing a seasoning liquid, which comprises using nama-age or an enzyme separated from nama-age as an enzyme raw material.