JPS62282566A - Seasoning - Google Patents

Abstract

PURPOSE:To obtain a seasoning having the flavor of laver and soy-like color and taste, by using enzymatic decomposition liquid and/or extract of laver together with glutamic acid and/or unheated soy as essential components. CONSTITUTION:A concentrated liquid is prepared either by adding 0.05-0.5pts. wt. of a cellulase to 100pts.wt. of water adjusted to 4-6pH, adding 1-5pts.wt. of laver to 100pts.wt. of the resultant enzyme liquid and decomposing the laver at 30-50 deg.C for 4-48hr or by adding water to dried laver or roasted laver, extracting at 80-100 deg.C for 2-20hr and concentrating the resultant enzymatic decomposition and/or extraction liquid of laver in vacuum of 20-80mmHg at 60-90 deg.C to 1/10-1/2 of the original volume. 10-50wt% concentrated liquid prepared above is dissolved in water together with 0.1-3wt% glutamic acid and/or 5-50wt% unheated soy and, if necessary, salt, glucose, fructose, xanthan gum, etc.

Description

[Detailed description of the invention] Detailed description of the invention The present invention relates to seasonings using seaweed.

Seaweed is rich in vitamins and EPA.

It contains active ingredients unique to seaweed, such as taurine, and is a useful food for maintaining human health. With recent advances in aquaculture technology, the production volume of seaweed has increased significantly. For this reason, there has recently been a desire to expand consumption or to develop new ways to use low-quality products. As a result of repeated research to develop a product in which seaweed contains a large amount of protein and has a unique aroma, Succeeded in producing a soy sauce-like seasoning from seaweed hydrolyzate (Japanese Unexamined Patent Publication No. 1983
(Refer to Publication No.-9467). However, when hydrolyzing seaweed, it is necessary to heat the seaweed in a strong acid, so there is a risk that components useful to the human body, such as vitamins and dietary fiber, may be degraded. Therefore, in order to obtain a seasoning without such drawbacks, we conducted further research and completed the present invention.

The present invention is a seasoning characterized by containing an enzymatically decomposed solution and/or an extract of seaweed, and glutamic acid and/or raw fried soy sauce.

The enzymatic decomposition solution of seaweed used in the present invention can be produced by adding seaweed to an enzyme solution and decomposing it at 30 to 50'C for 4 to 48 hours.

A commercially available fibrinolytic enzyme is used as the enzyme, and water adjusted to pH 4 to 6 with acid, its salt, alkali, etc.
An enzyme solution is prepared by adding 0.05 to 0.5 parts by weight of enzyme to the parts by weight. Examples of acids include organic acids such as acetic acid, lactic acid, citric acid, and malic acid.

Inorganic acids such as phosphoric acid such as succinic acid and tartaric acid are used. As the alkali, for example, sodium hydroxide, potassium hydroxide, etc. are used. The amount of seaweed used is 100% of the enzyme solution.
It is preferably 1 to 5 parts by weight. In the case of raw seaweed, it is preferable to adjust the ratio with the enzyme solution depending on the water content. Protease, amylase, etc. can also be added to the enzyme solution as needed.

The seaweed extract is made by adding water to dried seaweed or roasted seaweed.
It can be produced by performing extraction at 100°C for 2 to 20 hours.

The seasoning of the present invention is obtained by adding glutamic acid and/or raw soy sauce to the enzymatically decomposed liquid and/or extract of seaweed thus obtained and mixing the mixture.

The enzymatic decomposition liquid and extract of seaweed are preferably filtered to remove insoluble matter, and then concentrated under reduced pressure to 1/10 to 1/2 part by volume before use. By concentrating under reduced pressure, the characteristic odor of seaweed evaporates along with the water, and the scent becomes much better. Vacuum concentration is performed at a pressure of 20 to 80 Hg and a temperature of 60 to 9
It is preferable to carry out at 00C. Used together with glutamic acid.

The seasoning of the present invention contains 10 to 50% by weight of a concentrated liquid of enzymatic decomposition liquid and/or extract of seaweed, and 0.1 to 3% of glutamic acid.
The content is preferably 5 to 50% by weight and/or 5 to 50% by weight of raw fried soy sauce.

It is thought that seaweed extract contains lower amounts of vitamins, peptides, and amino acids than enzymatically decomposed solutions. Therefore, when using only glutamic acid without using raw fried soy sauce, it is preferable to use the seaweed extract in combination with an enzymatic decomposition solution rather than using it alone.

In addition to the above-mentioned components, the seasoning of the present invention may contain salt, starch syrup, glucose, fructose, xanthan gum, glycyrrhizin, vitamins B and C, and the like. The seasoning of the present invention is usually used in liquid form, but it may also be made into powder form by removing moisture.

Further, the taste will be improved if the residue obtained during the production of the enzymatically decomposed liquid or the extract or dried seaweed is acid-decomposed and then filtered and the neutralized liquid is added thereto.

The seasoning of the present invention has the scent of seaweed, and has a color and flavor similar to soy sauce. Furthermore, since the enzymatically decomposed liquid or concentrated liquid of the extract is slightly sticky, the seasoning of the present invention has a unique and good texture. Enzymatic decomposition liquid or concentrated liquid of seaweed extract alone is highly viscous and lacks flavor. Comparing the amino acid compositions of the enzymatically decomposed liquid or extract with that of soy sauce (new style brewing), the enzymatically decomposed liquid or extract contains particularly less sodium glutamate among the taste components.

Therefore, adding glutamic acid to the enzymatically decomposed liquid or extract improves the flavor. Also, when raw boiled soy sauce is added, the flavor becomes more similar to soy sauce, the viscosity decreases, and the texture becomes moderately strong. What's more, even if you add raw soy sauce, the flavor of the seaweed will not be lost. In addition, when using seaweed hydrolyzate, various decomposition products are produced, and a large amount of alkali is added after hydrolysis, which results in a dull taste, but using enzymatically decomposed seaweed liquid or extract eliminates these drawbacks. be able to.

In the following examples, "1 part" means "part by weight".

Production Example 1 100 parts of pE(5) buffer (0 parts of malic acid, 4 parts, (0.1 part of citric acid, 0.3 parts of tartaric acid, and 0.0 parts of sodium hydroxide)
Contains 39 parts), 0.15 parts of Trichoderma fibrinolytic enzyme (cellulase T-AP), 0.15 parts of Rhizopus filamentous fungus enzyme (macerozyme S), and protease MO.
Add 61 parts and 3 parts of shredded roasted seaweed, stir at 45°C for 6 hours and 30 minutes, heat at 90°C for 30 minutes, decant and drain the supernatant. When 40 parts of liquid f is concentrated under reduced pressure, 8.5 parts of enzymatically decomposed liquid is obtained.

Production Example 2 Add 1,800 parts of water to 100 parts of dried seaweed heat-treated at 160°C for 60 minutes, perform extraction at 92°C for 4 hours, filter, and concentrate P solution under reduced pressure to obtain 200 parts of extract. .

Production Example 6 Add 100 parts of 20% hydrochloric acid to 100 parts of dried seaweed, and add 100 parts of 20% hydrochloric acid to 100 parts of dried seaweed.
Hydrolysis was carried out at 0°C for 60 hours. Hydrogen 432ft? fi
A+-1'rlzr) kMI minister m-hl, ll5), A
1 part to neutralize, cool to room temperature and filtrate, wash the residue with about 60 parts by volume of water, and combine the washing liquid and F solution to adjust the pH.
4,93 to obtain 150 parts of hydrolyzate.

Example 1 To 25 parts of the concentrated enzymatically decomposed liquid obtained in Production Example 1, 55 parts of raw soy sauce, 0.6 parts of sodium glutamate, and 2 parts of common salt were added.
．． Add 25 parts, 2.6 parts of starch syrup and the amount of water droplets, total amount 100
85 parts of seasoning can be obtained by heating, etc.

Example 2 To 10 parts of the concentrated enzymatically decomposed solution obtained in Production Example 1 and 10 parts of the hydrolyzed solution obtained in Production Example 6, 55 parts of Namaage soy sauce, 0.6 parts of sodium glutamate, 1.9 parts of common salt, Starch syrup 1
After adding 0 parts and the amount of water droplets to make a total amount of 100 parts, 90 parts of the seasoning is obtained by heating.

Example 3 55 parts of raw fried soy sauce was added to 20 parts of the extract obtained in Production Example 2,
After adding 0.6 parts of sodium glutamate, 2.6 parts of common salt, 2.6 parts of starch syrup and the amount of water droplets to make a total volume of 100 parts,
When pasteurized, etc., 90 parts of seasoning can be obtained.

Example 4 To 10 parts of the extract obtained in Production Example 2 and 8 parts of the decomposed solution obtained in Production Example 6, 55 parts of raw soy sauce, 0.6 parts of sodium glutamate, 2.0 parts of common salt, and 2.6 parts of starch syrup were added. After adding the amount of water droplets to make a total of 1100 parts, 90 parts of the seasoning is obtained by heating the mixture.

Example 5 0.6 parts of sodium glutamate, 2.25 parts of common salt, 2.6 parts of starch syrup and water droplets were added to 7y and 25 parts of the concentrated enzymatic decomposition solution obtained in Production Example 1 to make a total volume of 100 parts. ,
By performing pasteurization etc., 85 parts of seasoning can be obtained.

Example 6 55 parts of raw soy sauce, 2.25 parts of common salt, 2.6 parts of starch syrup, and an amount of water droplets were added to 25 parts of the concentrated enzymatic decomposition solution obtained in Production Example 1 to bring the total amount to 100 parts, and then heated. 85 parts of seasoning are obtained.

Comparative Example 15 parts of the decomposition liquid obtained in Production Example 6 was added with 55 parts of raw fried soy sauce,
After adding 0.6 parts of sodium glutamate, 1.0 parts of common salt, 2.6 parts of starch syrup and the amount of water droplets to make the total amount 100 parts,
When pasteurized, etc., 90 parts of seasoning can be obtained.

Test Example A sensory test was conducted using the seasonings obtained in the Examples and Comparative Examples. The results are shown in the table below.

Claims (1)

[Claims] A seasoning characterized by containing an enzymatic decomposition liquid and/or extract of seaweed, glutamic acid and/or raw fried soy sauce.