KR100602340B1 - Method of manufacturing extract of shellfish - Google Patents

Abstract

The present invention relates to a shellfish extract and a method for producing the shellfish extract, which improves the extraction efficiency as well as the flavor of shellfish extract by three times of enzyme extraction and remarkably improves the clarity of the product by ethanol precipitation of the extract. The method consists of tertiary enzymatic digestion by adding proteolytic enzymes to the clam, followed by precipitation by adding ethanol equivalent to 30-60% of the weight of the extract after enzymatic digestion, and then removing the precipitate and ethanol.

Shellfish extract, enzyme decomposition

Description

Method of manufacturing extract of shellfish

The present invention relates to a clam extract and a method for manufacturing the same, and more specifically, to add ethanol to the clam extract obtained by enzymatic digestion in three steps to precipitate and remove impurities and polymer proteins, and to recover ethanol using a vacuum concentrator. The present invention relates to a shellfish extract production method and a shellfish extract by the method.

Shellfish such as clams and clams have a light taste and rich flavor, and have been used to flavor various foods such as stew and soup.It is usually cooked by putting clam as food or as a solid or liquid seasoning. It was used in addition.

As a technique related to seasonings using conventional shellfish, Korean Patent Application No. 1992-17026 discloses shellfish such as mussels, oysters, clams, and clams. It has been disclosed that the "method of manufacturing a concentrated condiment seasoning", the domestic patent application No. 1986-4211 is roasted kelp, shrimp, anchovies and powdered each, steamed green onions, onions, garlic, clams, etc. After making powder, it discloses "The manufacturing method of natural seasoning powder" characterized by mixing two or more kinds such as kelp, shrimp, anchovy, sesame, garlic, green onion, onion, clam, etc., domestic patent application No. 2002-76433 Has disclosed a "method of preparing food using a clam composition" to add a wet-pulverized composition by mixing the sea shells and water in a 1: 1. In addition, Korean Patent Application No. 1996-13029 discloses anchovy, shrimp, shellfish, oyster, yellow stone, early age, crab, squid, pollock, etc. "Natural liquid seasoning preparation method" obtained by osmotic extraction with unheated or drinking water was disclosed. In Korean Patent Application No. 1988-6331, the digested clam, pollock, squid and tuna mixtures were enzymatically digested into a self-digested shrimp or crab extract. A solution obtained by heating and extracting with ethanol five times the weight of the filtrate, and aquatic product extract powder containing salt, vegetable protein hydrolyzate, etc. , "Method for preparing seasoning for marine fish products", characterized by mixing glycine, sodium succinate and starch.

However, among the above methods, the method of extracting the flavor component of the shellfish is not high extraction efficiency and turbidity of the extraction resulted in the turbidity of the product is poor, and when the shellfish is steamed and powdered or wet milled, the shellfish can be used as it is. However, it was necessary to be mixed with other foods in order to suppress the already occurring and off-flavor caused by it, and it was not suitable for the preparation of clear foods due to solids. Although excellent in, the turbidity and sediment generation of the extract has a problem in that the appearance of the palatability falls and already and off-flavor occurs. Therefore, in the domestic patent application No. 1988-6331, various additives such as yeast extract and egg white powder were mixed with enzyme extracts such as shellfish and used as seasoning products for fishery products such as fish paste and crab meat.

Meanwhile, the results of a previously published research [Agr. biol. Chem., 37, 2891 (1973)] is known to be a low molecular acid peptide in the protein hydrolyzate is a flavourful component.

The present inventors have overcome the problems of the prior art and improved the extraction efficiency while fully utilizing the unique flavor of the shellfish, and studied a method for producing a shellfish extract having a very high clarity without any problems of precipitation or turbidity after the production, the present invention To complete.

It is an object of the present invention to provide a method for preparing clam extracts which improves the extraction efficiency as well as the flavor of clam extracts by three times of enzyme extraction and significantly improves the clarity of the product by ethanol precipitation of the extract.

An object of the present invention is to provide a shellfish extract as a natural seasoning that can be used in cooking foods rich in umami taste while removing high-molecular amino acids and impurities that reduce the flavor of shellfish extract.

The clam extract manufacturing method of the present invention is to add a proteolytic enzyme to the clam 3 to digest the enzyme, to precipitate by adding ethanol corresponding to 30-60% of the weight of the extract after enzymatic degradation, and then to remove the precipitate and ethanol It is composed.

In addition, according to the present invention, as a natural seasoning obtained by adding proteolytic enzymes to the clam meat and decomposing tertiary enzymes, ethanol corresponding to 30-60% of the weight of the extract is added to precipitate high-molecular amino acids and impurities and remove them together with ethanol. Provide shellfish extract.

Hereinafter, a method of manufacturing the clam extract of the present invention will be described in detail by process.

First, in the present invention, clams occupy a considerable amount of domestic production and used organic clams such as nucleic acids and succinic acid to give a cool taste, and only clam parts except shells were used to improve flavor.

1. First step: primary enzyme digestion of clam meat

It is added to the clam meat and 0.3 ~ 1.0% of protease equivalent to the weight of the clam meat and then hydrolyzed by enzymatic activation at 55-70 ° C. for about 60 minutes.

Here, as the protease, the optimum condition is 55-70 ° C., pH 6.5-8.5, and it is preferable to use an alkalase which is an endo-peptidase. More preferably, the alkalase is added to 0.5% of the weight of shellfish (shellfish) and reacted for 60 minutes at a temperature of 55-70 ° C at pH 6.8, which is the pH level of shellfish (shellfish).

2. Second step: secondary enzyme digestion

0.3-1.0% by weight of secondary enzyme was added to the first enzyme digested extract and hydrolyzed at 40-55 ° C. for about 60 minutes, and heated at 80-100 ° C. for 15-30 minutes to inactivate the enzyme. The residue is then removed by diatomaceous earth filtration.

Here, the proteolytic enzyme is preferably hydrolyzed using a protease of 45 ° C. and pH 8 for optimal flavor expression of clams. The protease is preferably added at about 0.5% of the weight of the clam meat, and reacted at 45 ° C. for 60 minutes.

The hydrolyzate obtained by the reaction is heated at a temperature of 80-100 ° C. for 15-30 minutes to inactivate the enzyme, and the residue is removed using diatomaceous earth filtration effective by microfiltration.

3. Third step: tertiary enzyme digestion

0.3-1.0% by weight of tertiary degrading enzyme was added to the extract from which the residue was removed, followed by tertiary decomposition for about 60 minutes at 40-60 ° C., followed by heating at 80-100 ° C. for 15-30 minutes to inactivate the enzyme.

After the second enzymatic digestion, the residue was removed by filtration of diatomaceous earth, and the third digestive enzyme added to the remaining filtrate was used as Flavozyme, an exo-peptidase, and about 0.5 weight of shellfish meat. It is preferable to hydrolyze by adding 60% at 60 ° C. under a optimum condition of 50 ° C. and pH 5.0-7.0.

4. Fourth Step: Ethanol Precipitation, Recovery and Concentration Control

To the extract before and after 10-15Bx%, add 90% or more of ethanol corresponding to 30-60% of the weight of the extract, and then stir for 15 hours. Then, diatomaceous earth is added to the extract, the clear solution is filtered and then ethanol is recovered by using a vacuum concentrator, and the concentration of the concentrate is adjusted to about 10-15Bx% for sweetening and salting.

The third enzymatic digestion in the first to third stages is very good in terms of extraction efficiency of low molecular weight amino acids that give off the flavour of shellfish, but the extract obtained after the third enzymatic digestion is not only low molecular amino acids but also high molecular weight amino acids and various polymer substances and impurities. This is mixed and falls in terms of clarity. Therefore, in order to commercialize the clam extract in a clear form, it is necessary to remove these polymers and impurities, and to this end, it is preferable to add 99% of ethanol, stir and leave for 15 hours or more to precipitate.

At this time, the amount of ethanol added was excellent in flavor but inferior in clarification effect at 20% or less of the extract ratio of 10-15Bx% concentration, and at 60% or higher, the clarification effect increased as the amount added increased but loss due to precipitation increased and flavor was increased. Relatively falls. Therefore, the best flavor and clarification effect can be seen when the amount of ethanol added is 30-60% by weight, preferably 35-50% by weight.

5. The fifth step: sweetening and salting

Dextrin is added so that the concentration of condensate before and after 10-15Bx% is 35-40Bx%, and purified salt is added to the salt concentration to 13-15%, followed by stirring in a hot water bath.

The clam extract seasoning prepared in this way has a high yield of clam extract, has a distinctive flavour, and is clear in appearance because of its clear taste.

Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples.

Example 1

0.5-0.6 times the amount of purified water was added to fresh clam meat, and an alkaline enzyme (Alcalase 2.4LFG) corresponding to 0.5% by weight of clam meat was added, and the first enzyme was extracted by reacting at 55 ° C. for 60 minutes. . Then, 0.5% by weight of protease (Protease P 'Amino 6') was added and subjected to secondary enzymatic digestion at 45 ° C for 60 minutes. After completion of the secondary enzyme digestion, the enzyme was inactivated by heating at 90 ° C. for 30 minutes, and the residue was removed by diatomaceous earth filtration. Then, 0.5% by weight of flavozyme was added to the filtrate, followed by final tertiary hydrolysis at 50 ° C. for 60 minutes, and inactivated at 90 ° C. for 30 minutes.

Comparative Example 1-1

0.5-0.6 times of purified water was added to fresh clam meat, and an alkaline enzyme (Alcalase 2.4LFG) corresponding to 0.5% by weight of clam meat was added, followed by reaction at 55 ° C. for 60 minutes for enzymatic degradation. After the enzymatic digestion, the enzyme was inactivated by heating at 90 ° C. for 30 minutes, the residue was removed by diatomaceous earth filtration, and 0.5% by weight of flavozyme was added to the filtrate, followed by secondary hydrolysis at 50 ° C. for 60 minutes. The enzyme extract was inactivated at 90 ° C. for 30 minutes.

Comparative Example 1-2

The same amount of purified water was added to the clam containing shells with fresh shellfish, heated at 95 ° C. for 60 minutes to extract hot water, and then passed through a 50 mesh standard sieve to separate the shell (palm) residue and the filtrate. The obtained filtrate was concentrated in vacuo to around 10Bx%, and the shell (palm) residue was removed from the shell and used for enzyme extraction.

When the enzyme was extracted, a protease (Protease P 'Amino 6') corresponding to 0.5% of the weight of the shellfish (shellfish) residue was added, and purified water was reacted for 60 minutes at 45 ° C, which is the same temperature as the shellfish (shellfish) residue. After enzymatic digestion, the enzyme was inactivated by heating at 90 ° C. for 30 minutes. The inactivated enzyme extract was passed through a 50 mesh standard sieve to remove the residue, and the filtrate was mixed with the concentrated hot water extract.

Comparative Example 1-3

As a fresh clam, the same amount of purified water was added to the clam containing shells, heated at 95 ° C. for 60 minutes to extract hot water, and then passed through a 50 mesh standard sieve to separate the clam residue. The filtrate was concentrated in vacuo to around 10Bx%, and shellfish (palm) residue was removed from the shell and used for enzyme extraction.

During enzyme extraction, an alkalase (Alcalase 2.4LFG) corresponding to 0.5% of the weight of the shellfish (palm rock) residue was added, and purified water was reacted for 60 minutes at 55 ° C., the optimum temperature by adding the same amount as the shellfish (palm rock) residue. After the enzymatic digestion, the enzyme was inactivated by heating at 90 ° C. for 30 minutes. The residue was removed by diatomaceous earth filtration, and 0.5% by weight of flavozyme was added to the filtrate, followed by secondary hydrolysis at 50 ° C. for 60 minutes, and inactivated at 90 ° C. for 30 minutes.

[Comparative Example 1-4]

As a fresh clam, clam containing shells was crushed, and 0.5-0.6 times purified water was added, and an alkaline enzyme (Alcalase 2.4LFG) corresponding to 0.5% by weight was added thereto, followed by reaction at 55 ° C. for 60 minutes to extract primary enzymes. After removing the undegraded shell with 50 mesh standard, 0.5% by weight of protease (Protease P 'Amino 6') was added, followed by secondary enzymatic digestion at 45 ° C. for 60 minutes, and after the secondary enzymatic digestion was completed. The enzyme was inactivated by heating at 90 ° C. for 30 minutes. The residue was then removed by filtration of diatomaceous earth, and 0.5% by weight of flavozyme was added to the filtrate, followed by final tertiary hydrolysis at 50 ° C. for 60 minutes. The enzyme extract was then inactivated at 90 ° C. for 30 minutes.

Yield and sensory preference according to enzyme type  division  Used enzymes Decomposition yield ^* (%) Sensuality sign ^** incense flavor Appearance (turbidity)  Example 1 Alkalase Protease Flavozyme  99.0  7.7  6.9  7.4 Comparative Example 1-1 Alcarase Flavozyme 94.5 6.9 5.7 6.6 Comparative Example 1-2 Protease 79.1 5.4 6.8 7.2 Comparative Example 1-3 Alcarase Flavozyme 95.4 6.2 6.4 6.5  Comparative Example 1-4 Alkalase Protease Flavozyme  99.0  7.4  5.5  5.8

* Yield is based on residue after enzyme extraction (based on shellfish without shell)

** 10-point scaling

Example 2

In Example 1, 99% ethanol corresponding to 40% by weight of the extract was added to the extract after tertiary enzymatic digestion, followed by stirring for 15 hours or more. After precipitation, diatomaceous earth, a filtration promoter, was added and filtered. The filtrate was separated, put into a vacuum concentrator, and ethanol was removed and recovered. Dextrin was added to adjust the ethanol-free extract to a solid concentration of 35-40 Bx%, and purified salt was added to adjust the salinity to 13-15%.

Comparative Example 2-1

In Example 1, 99% ethanol corresponding to 20% by weight of the extract was added to the extract after tertiary enzymatic digestion, followed by stirring for 15 hours or more. After precipitation, diatomaceous earth, a filtration promoter, was added and filtered. The filtrate was separated, put into a vacuum concentrator, and ethanol was removed and recovered. Dextrin was added to adjust the ethanol-free extract to a solid concentration of 35-40 Bx%, and purified salt was added to adjust the salinity to 13-15%.

Comparative Example 2-2

In Example 1, 99% ethanol corresponding to 60% by weight of the extract was added to the extract after tertiary enzymatic digestion, followed by stirring for at least 15 hours. After precipitation, diatomaceous earth, a filtration promoter, was added and filtered. The filtrate was separated, put into a vacuum concentrator, and ethanol was removed and recovered. Dextrin was added to adjust the ethanol-free extract to a solid concentration of 35-40 Bx%, and purified salt was added to adjust the salinity to 13-15%.

Comparative Example 2-3

In Example 1, 99% ethanol corresponding to 80% by weight of the extract was added to the extract after tertiary enzymatic digestion, followed by stirring for 15 hours or more. After precipitation, diatomaceous earth, a filtration promoter, was added and filtered. The filtrate was separated, put into a vacuum concentrator, and ethanol was removed and recovered. Dextrin was added to adjust the ethanol-free extract to a solid concentration of 35-40 Bx%, and purified salt was added to adjust the salinity to 13-15%.

Comparative Example 2-4

In Example 1, 99% ethanol corresponding to 100% by weight of the extract was added to the extract after tertiary enzymatic digestion, followed by stirring for 15 hours or more. After precipitation, diatomaceous earth, a filtration promoter, was added and filtered. The filtrate was separated, put into a vacuum concentrator, and ethanol was removed and recovered. Dextrin was added to adjust the ethanol-free extract to a solid concentration of 35-40 Bx%, and purified salt was added to adjust the salinity to 13-15%.

Amino nitrogen and sensory preference according to alcohol level division Alcohol addition level (%) Amino nitrogen (mg%) Sensuality ^* incense flavor Appearance (turbidity) Example 2 40 259.13 7.7 7.4 7.2 Comparative Example 2-1 20 224.47 7.7 7.5 6.8 Comparative Example 2-2 60 241.71 7.4 7.0 7.3 Comparative Example 2-3 80 217.84 6.9 6.8 7.3 Comparative Example 2-4 100 256.28 6.4 6.6 7.9

10-point scaling

According to the present invention as described in detail through the above Examples and Comparative Examples according to the present invention by enzymatic extraction of the clam meat three times and then precipitated and removed the polymer material and impurities using an appropriate concentration of ethanol, sensory taste and clarification effect with excellent extraction efficiency Excellent clear clam extract is obtained.

In addition, according to the present invention, shellfish extract as a natural seasoning with a rich and clear taste of shellfish is obtained in high yield.

Claims (7)

Proteolytic enzymes were added to clam meat to digest primary, secondary and tertiary enzymes. After enzymatic digestion, precipitates were added by adding 90% or more of ethanol corresponding to 30-60% of the weight of the extract. Method for producing shellfish extract consisting of. The method according to claim 1, wherein the primary enzymatic digestion of clam extract, characterized in that the hydrolysis at 55-70 ℃ temperature, pH 6.5-8.5 by adding 0.3-1.0% of alkalase of the weight of the clam meat Manufacturing method. The method according to claim 1, wherein the secondary enzymatic hydrolysis of about 60 minutes at 40-55 ℃ by adding 0.3-1.0% protease of the clam weight and heated at 80-100 ℃ temperature for 15-30 minutes Method of producing a shellfish extract consisting of inactivating the enzyme and then removing the residue by filtration of diatomaceous earth. The method of claim 1, wherein the tertiary enzymatic hydrolysis is hydrolyzed at 40-60 ℃ for about 60 minutes by the addition of 0.3-1.0% Flavorzyme of the shell weight and 15-30 minutes at 80-100 ℃ temperature A method for producing shellfish extract, comprising heating and inactivating the enzyme. The method according to claim 1, wherein the ethanol precipitation after enzymatic decomposition is composed of stirring with 99% ethanol and left for at least 15 hours to settle the precipitate, the diatomaceous earth is added to remove the precipitate and the filtrate is separated in a vacuum concentrator A method for producing shellfish extract, characterized by removing and recovering ethanol. The clam according to any one of claims 1 to 5, wherein the extract obtained by removing the ethanol is added with dextrin to adjust the solid concentration to 35-40 Bx% and purified salt is added to adjust the salinity to 13-15%. Manufacturing method of extract. delete