KR100998656B1 - Method For Manufacturing Salmon Frame Extract - Google Patents

Abstract

The present invention is to extract the fish frame with water to obtain an extract, to hydrolyze the extract with a hydrolase, and to remove the fishy, to add a sugar and amino acid to the hydrolyzed extract to the Maillard reaction As a method of manufacturing a fish frame extract comprising the step of, to reduce the fishy smell of fish frame extracts derived from fish such as salmon by the Maillard reaction, the fishy inhibitory effect and consumer preferences such as tanning, taste, browning, etc. It provides Maillard response time conditions in consideration of this.

Fish Frame Extract, Fishy, Fishbone Base

Description

Method for Manufacturing Salmon Frame Extract

The present invention relates to a method for preparing a fish frame extract and to a fish bone base comprising the extract prepared by the above method.

Among fish processing wastes, the fish frame (in case of fillet for processing aquatic products, the two muscle parts and the bone part of the one muscle part are separated, the bone part of which the muscle part is attached) It is a useful food resource because it contains not only bone-derived collagen, healthy functional ingredients such as calcium and phosphorus, but also muscle-derived extracts and myofibrillar proteins.

In order to recycle meat from fish frame, some researches have been made to prepare hydrolysates using enzymes, and to use them as surimi weights by mechanically compressing or degreasing in a strong shower type with considerable pressure. It is similar to the muscle obtained from fish meat itself, not by-products, and due to the presence of deterioration factors and odors during processing and storage due to incorporation of pigments and enzymes, it has not been efficiently used as a food resource.

On the other hand, our country has traditionally boiled the meat bones for a long time, and the culture of Tang cuisine using the eluate has developed, and the representative processed foods are Gomtang and Seolleongtang. Such Gomtang and Seolleongtang are ingested at various ages regardless of growing children, pregnant women, nursing mothers, and the elderly. Because of these consumers' preferences, Gomtang and Seolleongtang are manufactured and sold in large quantities in canned or retort pouched food by major food companies. In recent years, however, most consumers have demanded food as a concept of medicine that goes beyond the concept of food. Due to the consumers' preference for food, consumers have high concentrations of lipids and cholesterol, which cause adult diseases, as well as animal bones, which are mediators such as mad cow disease and bird flu, and livestock processed foods processed from them. Reluctant to eat.

In this aspect, the fish frame, which contains a large amount of health functional ingredients and does not contain risk factors such as mad cow disease and bird flu, is heated for an appropriate time and the eluate, which is a product similar to Seolleong-tang and Gom-tang, is extracted using a healthy functional peptide-containing eluate from which fish is removed. If it can be produced, the meaning of the food industry and the public health maintenance in addition to the fundamental elimination of environmental pollutants is considered very significant.

On the other hand, research on the development of Gom-tang and Gom-tang-like products has not been done at all since it is not the culture of the Tang, unlike the East. However, the soup stock (also made from meat or bone from livestock and used as a basic material for making soup), which is a similar product of Gomtang, is also used in the West. Some effects have been made on the effects of heating temperature, rate, salt and extraction sites on protein elution and lipids, and changes in free amino acids and nucleic acid-related substances during storage of soup stocks. In addition, the domestic research on the development of Gom-tang has been conducted on the conditions and nutritional components of Gom-tang in various forms, as Gom-tang corresponds to the traditional Korean food culture. However, both soup stock and domestic Gomtang and its similar products have attempted extraction from meat or bones of livestock products, or have only looked at their nutritional constituents. There is no example of reviewing.

The present invention introduces the Maillard reaction for fishy shielding for the efficient use of fish frame extracts for the purpose of producing Gogoltang, a product of Gomtang, from fish frames such as salmon, which are generated as by-products during processing of fish such as salmon, It is an object to provide reaction conditions and the like having optimum characteristics.

In one embodiment of the present invention to extract the fish frame with water to obtain an extract; Hydrolyzing the extract with a hydrolase; And to remove fishy, adding a sugar and amino acid to the hydrolyzed extract to perform a Maillard reaction; provides a method for producing a fish frame extract comprising a.

In the method of preparing a fish frame extract according to an embodiment of the present invention, the sugar may be xylose, and the amino acid may be cystine.

In the method of preparing a fish frame extract according to an embodiment of the present invention, the step of the Maillard reaction may be performed for 45 minutes to 90 minutes. In the method of preparing a fish frame extract according to an embodiment of the present invention, the step of the Maillard reaction may be performed for 50 minutes to 70 minutes.

In the method of preparing a fish frame extract according to an embodiment of the present invention, the hydrolase may be selected from at least one of alcalase, flavozyme, neutrase and protamax.

In the method of manufacturing a fish frame extract according to an embodiment of the present invention, the fish frame may include a salmon frame.

In the manufacturing method of the fish frame extract according to an embodiment of the present invention, the fish frame is used as a salmon frame 50 parts by weight or more, bonito frame, yellowfin frame, bluefin tuna frame, conger eel frame, mackerel frame and red catfish At least one or more of the frames may be further selected and used.

In another embodiment of the present invention, there is provided a fish bone base comprising a fish frame extract.

Egogoltang base according to an embodiment of the present invention, angiotensin I converting enzyme (angiotensin converting enzyme, ACE) inhibitory ability may be 50% or more.

The present invention is to extract the useful components such as X minutes by using high temperature pressure treatment, etc. using a fish frame that is limited in use due to the unit price and the presence of quality deterioration factors and odor during processing and storage, and then to improve the odor It can be used as a base of Gomtang-like products, ie, golgol-tang, by introducing processes such as the lard (maillard) reaction.

Hereinafter, the present invention will be described in detail.

In order for fish frame extract to be used as a proper base of fish bone, fishy removal is most important. The present invention provides a variety of methods for producing fish flame extracts which can be used to remove fishy and at the same time minimize the side effects of fishy removal. Obtained through experiment.

In the method of preparing a fish frame extract of the present invention, extracting the fish frame with water to obtain an extract, hydrolyzing the extract with a hydrolase, and for removing fishy, the hydrolyzed extract with sugar Adding an amino acid to perform a Maillard reaction.

Although not limited to a fish frame, preferably, the salmon frame is superior to other fish frames in terms of nutrition, mineral content, fishy taste, heavy metal content, volatile basic nitrogen, extractive nitrogen, and functionality. Alternatively, as the fish frame, fish frames of various fish species may be used in combination. Other than the salmon frame, there may be a bonito frame, a yellowfin frame, a bluefin tuna frame, a conger eel frame, a mackerel frame, a red catfish frame, or the like.

The extraction step is not limited, but it is good to extract for 3 to 5 hours at high pressure. The type of water used for extraction is not limited, distilled water, purified water and the like can be used. The water is preferably used 2 to 4 times, in particular 3 times by weight relative to the fish frame, the pH of the water is preferably used in the range of 5-8.

Next, it is preferable to hydrolyze a part or all of the extract extracted from the fish frame using a hydrolase. Although not limited to hydrolase, at least one enzyme of alkalase, flavozyme, neutrase and protamax may be used.

Next, in order to remove the fishy smell, the hydrolyzed extract is added with sugar and amino acid to the Maillard reaction. The type of sugar and amino acid is not limited, but xylose and cystine are preferable. Specific description of the Maillard reaction for removing fishy will be described in detail in the following Examples.

Ugoltang base containing the fishy fish extract as described above is excellent angiotensin I converting enzyme (ACE) inhibitory ability, characterized in that the inhibition is more than 50%. Specific data on this will be described later in the embodiment.

Hereinafter, the present invention will be described in more detail with reference to the accompanying drawings and examples. The following description is a specific example, which is an example of the present invention, although the present invention does not limit the scope of the rights defined by the claims, even though there is a limiting and assertive expression. In particular, the hydrolyzed extract that did not perform the Maillard reaction as a control was set to show the effect of fishy removal through Maillard reaction, and it is understood that a method of preparing a fish frame extract except Maillard reaction is known. It should not be.

1. Material

1) Salmon Frame

Salmon, Oncorhynchus keta , and Frame purchased salmon (Norwegian farmed salmon) smoked by-products from Wooyoung Fisheries, Janglim-dong, Saha-gu, Busan, Korea.

2) enzymes

Protamax 1.5 MG (hereinafter named Protamax) used for improving the yield and health functionalities of salmon frame extract was purchased from Novozyme Co., Ltd. (Novonordisk Bioindustry Co., Ltd., Denmark).

3) Other additives to improve fishy smells (cystine and xylose)

Sugars such as xylose and sulfuric acid amino acids such as cystine were purchased in May 2006 from J & F, a food additive company, and used to improve the fishy smell of salmon frame extracts by Maillard reaction.

2. Preparation of Enzyme Hydrolysates from Salmon Frame Extracts

Three times (w / v) of purified water was added to the salmon frame, followed by high-temperature pressurization (121 ° C., 4 hours), and 1% of enzyme was added to the protein content of the unfiltered extract, followed by reaction at 40 ° C. I was. Subsequently, the resultant was filtered with a double layer of gauze (cheese cloth) to remove solids from the reaction, and then left for 1 hour in a low temperature chamber (5 ° C.) to separate lipids, one of fishy precursors. The digest was prepared. For fishy removal of salmon frame-derived enzyme hydrolyzate, 0.05 g and 0.10 g of cystine and xylose were added to 100 mL of salmon frame extract, respectively, and treated with high temperature (121 ℃, 20-180 minutes) in a high pressure extractor to improve fishy smell. Salmon frame extract samples were prepared.

3. Protein and Brix

Proteins were measured by semimicro Kjeldahl method according to AAOAC method, and Brix, examined for solids, was in the range of 0-32% refractometer (Atago N1, Atago, Japan).

4. X minutes nitrogen

The sample for measuring the ex-min nitrogen was added to the extract with the same amount of 20% (w / v) trichloroacetic acid (TCA), mixed for 15 minutes and then centrifuged (8,000 rpm, 20 min) to the supernatant. X-minute nitrogen content was measured by a semimicro Kjeldahl method.

5. Whiteness and Browning

The whiteness was measured by using a salmon frame extract as a sample and measuring the values of L (brightness), a (yellowness) and b (redness) with a direct color difference meter (ZE-2000, Nippon Denshoku Industries Co., Japan). The white index was calculated according to the following equation, wherein the standard white plate had an L value of 96.82, an a value of -0.42, and a b value of 0.64.

Browning degree was represented by the absorbance measured (500 nm) using a salmon frame extract according to the method of Hirano (Hirano et al.) By a spectrophotometer (UV-1601, Shimadzu Co., Japan).

6. Fishy Strength

Samples for the measurement of fishy intensity were adjusted to 50 ° C. in 4 g if the sample was a powder and 4 mL for the liquid, respectively, in 40 mL vials and sealed with Teflon-coated septa. It was prepared by volatilizing fishy fish by leaving it for 1 hour in a water bath. In addition, the fishy intensity was measured by an electronic nose (odor concenrtration meter, XP-329, New Cosmos Electric Co., LTD, Japan) in a closed space to reduce the influence of the surroundings using the prepared sample. The fishy intensity was expressed in mV perceived by the electronic nose.

7. Molecular Weight Distribution

The molecular weight distribution of the salmon frame extract was performed using the Sephadex G-50 column in the following manner. The sample for gel filtration was used by filtering the extract (5 mL) obtained by centrifugation (12,000 x g, 15 minutes) with a Millipore filter (0.45 μm). The sample was injected into a Sephadex G-50 column (id 1.0 x 60 cm) and eluted at a flow rate of 0.5 mL / min so that the fraction amount per tube was 3 mL. The eluate was measured at absorbance 280 nm to confirm the protein molecular weight distribution. . Standard proteins for molecular weight determination include insulin (5,700 Da), cytochrome C (12,400 Da), carbonic anhydrase (29,000 Da) and bovine serum albumin ( 66,000 Da) was used.

8. Antioxidant Activity and Inhibitory Activity of Angiotensin I Converting Enzyme

Antioxidant activity was determined by ferric thiocyanate, Mitsuda H, Yasumoto K and Iwami K. 1996. Antioxidative action of indole compounds during the autoxidation of linoleic acid.Eiyoto Shokuryo. 19: 210-214. Autooxides are contained in a 5 mL tube with 0.25 mL of hydrolyzate, 0.25 mL of distilled water, 1 mL of 0.1 M sodium phosphate buffer (pH 7.0), and 1 mL of 50 mM linoleic acid in ethanol. Prepared by mixing each, and then prepared by automatic oxidation for 24 hours in a thermostat adjusted to 60 ℃. The amount of peroxide produced was mixed with 50 μL of oxidized sample, 2.35 mL of 75% ethanol, 50 μL of 30% ammonium thiocyanate, and 50 μL of 20 mM ferrous chloride solution, respectively, for 3 minutes. It was then shown as absorbance measured (500 nm) by a spectrophotometer (UV-1601, Shimadzu Co., Japan). Angiotensin I converting enzyme (ACE) inhibitory activity was determined by Horiuchi et al. (Horiuchi M, Fujimura KI, Terashima T and Iso T. 1982. Method for determination of angiotensin converting enzyme activity in blood and tissue using purified angiotensin I converting enzyme. by high-performance liquid chromatography.HPLC equipped with a Zorbax 300SB C8 column (Hewlett Packard Co., 4.6 × 150 mm) after pretreatment by J. Chromatogr . 233: 123-130. (LC-10Avp, Shimadzu Co, Japan).

9. Sensory test and statistical processing

The sensory test was performed by 10 well-trained panel members, and the control group (protamax hydrolyzate derived from salmon frame extract) was scored as a reference point for appearance, aroma, and taste. When the reacted sample was worse than this, it was evaluated by a 9-point scale method that gave 4-1 points and 6-9 points if it was superior. Statistical processing of the data was analyzed using ANOVA test, followed by Duncan's Multiple RGD and Torrie JH. 1980. Principle and Procedures of Statistics. 1st ed. Tokyo.McGraw-Hill Kogakusha.p 187-221.) Was used to test the least significant difference (5% significance level).

Results and Discussion

1. Establishment of reaction time for fishy improvement of salmon frame extract

In order to improve the fishy smell of salmon frame extract-derived enzyme hydrolyzate (hereinafter referred to as enzyme hydrolyzate), 0.05% and 0.10% of cystine and xylose were added to the enzyme hydrolyzate, respectively, followed by high pressure (121 ° C, 20-180 minutes). Mailard reaction was attempted.

Protein content and brix according to Maillard reaction time of the enzymatic hydrolyzate are as shown in FIG. 1. The protein content of the hydrolyzate before the Maillard reaction was 4.3%, and the reactants after Maillard reaction ranged from 4.2% to 4.4%, and there was no difference in the 5% significance level between the treated materials as well as the Maillard reaction. This result was because the nitrogen added for the reaction was a cystine species that added 0.05% to the enzymatic hydrolysate, and the sugars that were added only 0.1% did not affect the overall crude protein content. It was judged that. Brix, which shows solids content, had an enzyme hydrolyzate of 4.5˚ before Maillard reaction, and reactants after Maillard reaction ranged from 4.5 to 4.7˚, with or without Maillard reaction at 5% significance level. There was no difference and it was similar to protein.

Permeability and browning degree according to the Maillard reaction time of the enzymatic hydrolyzate are as shown in FIGS. 2 and 3, respectively. The permeability was 87.9% in the Maillard reactant for 20 minutes, and even after the reaction time, the permeability of the products was 87.4-89.3%. On the other hand, the browning degree was significantly lower browning degree of the reactant treated with Maillard reaction for 20 minutes to 0.155, but significantly increased as the reaction time increased to 0.565 for the reactant reacted for 120 minutes. However, when the reaction was longer than that, there was no difference in the browning degree of the reaction product. As such, the increase in the browning degree according to the reaction time of cystine and xylose was considered to be the brown color peculiar to the Maillard reaction.

X-min nitrogen content of the reaction product according to Maillard reaction time for the fishy improvement of the enzyme hydrolyzate derived from the optimum salmon frame extract is as shown in FIG. X minutes nitrogen of the reaction product was 360.1-377.2 mg / 100 g regardless of the reaction time, and there was no difference (5% significance level) with the reaction time. This result was judged to be due to the high protein substance solubilized in 10% trichloroacetic acid by Maillard reaction for fishy shielding of enzyme hydrolyzate derived from optimal salmon frame extract.

The intensity of the volatile component measured by the electronic nose according to the Maillard reaction time of the enzymatic hydrolyzate is as shown in FIG. 5. The intensity of volatile components was 204 mV for non-reacted products, and 288 mV for 20 minutes after cystine and xylose were reacted for fishy shielding. Increasing the intensity of the product also reacted for 180 minutes showed 355 mV. Thus, when most of the Maillard reaction products were considered to be reaction flavors, it was determined that the shielding effect of the fish odor would increase with the passage of the Maillard reaction time.

The results of sensory evaluation on color tone, fishy smell and taste according to Maillard reaction time of enzyme hydrolyzate are shown in Table 1 below. Table 1 shows the sensory test of Salmon Frame Extract-derived enzyme hydrolyzate according to the Maillard reaction (adding 0.05% and 0.10% of cystine and xylose to the hydrolyzate, respectively, and then reacting at 121 ° C). The results are shown.

As can be seen from Table 1, the results of the sensory test was a Maillard reaction for the fishy improvement of the control with a control point (protamax hydrolyzate derived from salmon frame extract) 5 points for the appearance, aroma and taste If the sample is worse than this, it is evaluated by a 9-point scale method giving 4-1 points and 6-9 points if the sample is better than this, and then expressed as an average value. Compared with the control, the Maillard reaction product had an effect of improving the Maillard reaction up to 90 minutes in the case of color tone, but the treatment effect was not recognized between 120 minutes and 180 minutes. In addition, no difference was observed in the 5% significance level between the reactants treated with the Maillard reaction up to 90 minutes with the effect of improving the color tone. For fishy improvement, the improvement effect was recognized in all reaction time except for 180 minutes of reaction time in Maillard reaction product. In the case of reaction time of 180 minutes, the fishy improvement effect was recognized, but due to excessive progress of Maillard reaction, it was judged that a little burnt smell was not obtained. On the other hand, the reactants treated with Maillard reaction on fishy improvement were the best for 60 minutes, but there was no difference in the 5% significance level from the 40% treated reactants. The taste-improving effect was the best after 60 minutes of treatment compared to the control, and there was a difference in the 5% significance level compared to the other reactants.

As a result of the sensory test on the intensity, color tone, fishy taste and taste of the volatile components, the optimum Maillard reaction time for preparing Gomtang base derived from salmon frame extract was determined to be 60 minutes.

2. Molecular Weight Distribution of Fishy Salmon Frame Extract

Salmon frame extract (C) prepared by adding 3 times (w / v) purified water to the salmon frame and pressing at high temperature, Protamax for 2 hours (P2) and 4 hours (to improve the yield and functionality of the salmon frame extract) The molecular weight distribution of the Maillard reaction (60 min) product (CX) using cystine and xylose for the fishy improvement of enzyme hydrolyzate and enzyme hydrolyzate (P4) hydrolyzed during P4) is shown in FIG. 6. The molecular weight distribution of salmon frame extract (C) consisted of a polymer fraction between fractions 18-30 and a low molecular fraction between fractions 30-60 with a maximum peak of 29 kDa. However, hydrolysis of these enzymes with Protamax for 2 hours and 4 hours resulted in a decrease in the size of the polymer fraction of both enzyme hydrolysates, resulting in an increase in the low molecular weight fraction. In the case of P4, the fraction changed to a low molecular fraction between 24-80 which maximizes 6.5 kDa. Compared with salmon frame extract, the tendency of low molecular weight was more pronounced as the protamax treatment time passed. On the other hand, the molecular weight distribution of (CX) in which the cyst and xylose were added and the Maillard reaction was improved to improve the fishy smell of the protamax 4-hour enzyme hydrolyzate was not different from that of the Protamax 4-hour hydrolyzate. In the case of the Maillard reaction conducted for fishy improvement in this experiment, it was determined that the reaction product was mainly produced by cystine and xylose, so that there was almost no difference in molecular weight distribution.

3. Fishy improvement Salmon frame extract derived Hydrolyzate  Health functional characteristics

The result of comparing the anhydridesin I converting enzyme (ACE) of the Maillard unreacted product of the enzyme hydrolyzate and the reactant is shown in FIG. 7. Angiotensin I-converting enzyme inhibitory activity was 61.7% (IC50 value = 0.78 mg / mL) of hydrolyzed salmon frame extract with Protamax for 4 hours, and Maillard reaction using cystine and xylose to improve its fishy smell The reaction was reduced to about 5% to 56.9% (IC ₅₀ value = 0.96 mg / mL). As described above, the angiotensin I converting enzyme inhibitory activity was slightly lower than that of the fishy improving untreated enzyme hydrolyzate because some peptides showing angiotensin I converting enzyme inhibitory activity were partially blocked by Maillard reaction. . However, for the purpose of improving the fishy smell of the enzymatic hydrolyzate, the reduction of the angiotensin I converting enzyme inhibitory ability by the Maillard reaction was not so great that the Maillard reactant could be expected to have health functionalities.

1 is a protein of a salmon frame extract-derived enzyme hydrolyzate according to the time of Maillard reaction (adding 0.05% and 0.10% of cystine and xylose to the hydrolyzate, respectively, and then reacting at 121 ° C) for the purpose of improving fishy smell and Briggs Graph,

FIG. 2 shows the browning of salmon frame extract-derived enzyme hydrolyzate according to the time of Maillard reaction (addition of 0.05% and 0.10% of cystine and xylose to the hydrolyzate, followed by reaction at 121 ° C.) for the fishy time. ,

3 is a permeability of the salmon hydrolyzate-derived enzyme hydrolyzate according to the time of Maillard reaction (reaction of hydrolyzate with cystine and xylose added 0.05% and 0.10%, respectively at 121 ° C.), according to the fishy time.

Figure 4 shows the Mailrad reaction for the purpose of improving fishy smell (addition of 0.05% and 0.10% of cystine and xylose to the hydrolyzate, respectively, followed by reaction at 121 ° C) X min of salmon hydrolyzate extract-derived enzyme hydrolyzate according to time. Nitrogen Graph,

5 is an electronic nose of salmon frame extract-derived enzyme hydrolyzate according to the time of Maillard reaction (addition of 0.05% and 0.10% of cystine and xylose to the hydrolyzate, respectively, followed by reaction at 121 ° C) for a fishy improvement. Graph of intensity,

6 shows the Maillard reaction product for the fishy improvement of salmon frame extract (C), 2 h (P2) or 4 h hydrolyzed extract (P4) with Protamax and 4 h hydrolyzed Protamax CX) graph,

7 is a graph of Maillard reaction product (CX) carried out for the purpose of improving the fishy digestion of the salmon frame extract (P4) and its fishy smell by Protamax for 4 hours.

Claims (9)

Extracting the salmon frame with water to obtain a salmon frame extract; Preparing the salmon frame extract-derived enzyme hydrolyzate by reacting the salmon frame extract with a hydrolase, filtration, and leaving it at low temperature; And And adding a sugar and an amino acid to the salmon frame extract-derived enzyme hydrolyzate to perform Maillard reaction. The step of obtaining the extract is to perform 3 to 5 hours at high temperature and pressure conditions, The hydrolase is a method for producing a salmon frame extract of at least one selected from Neutrase and Protamax. The method of claim 1, wherein the sugar is xylose and the amino acid is cystine. The method of claim 1, wherein the Maillard reaction is performed for 45 minutes to 90 minutes. The method of claim 1, wherein the Maillard reaction is performed for 50 minutes to 70 minutes. delete delete delete Egogoltang base comprising a salmon frame extract prepared by the method of any one of claims 1 to 4, the angiotensin I converting enzyme (ACE) inhibitory ability is 50% or more. delete

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