KR102018980B1 - Preparation mehod of squid anino acid form protein using vitamen C - Google Patents

Abstract

The present invention relates to a method for preparing an amino acid by decomposing protein components in a muscle part of a squid into amino acid components by using activation of a biotic enzyme of the squid caused by adding vitamin C.

Description

Preparation method of amino acid from squid protein using vitamin C {Preparation mehod of squid anino acid form protein using vitamen C}

The present invention relates to a method for producing amino acids by decomposing protein components into amino acid components by activating squid muscle enzymes by squid muscle part by adding vitamin C.

Squid is a collective of mollusks belonging to cephalopods, which consists of more than 70% of squid, and has been widely used in processed foods as a source of protein for a long time.

       Protein is a constituent of body tissues such as muscles and connective tissues and is essential for the composition of enzymes, hormones, antibodies, etc., and is a nutrient necessary for transporting and storing essential nutrients or active substances in the body. Squid contains the essential amino acids that make up proteins: threonine, valine, methionine, isoleucine, leucine, phenylalanine, lysine, and histidine. The content of is high. Essential amino acids are amino acids that are not synthesized or synthesized in the body, and are so small that they are insufficient to achieve physiological function and must be supplied from food. The amino acids are added to tryptophan and arginine to add 10 kinds of amino acids. Make up essential amino acids

      Essential amino acid content is very important as a criterion for assessing the nutritional value of food proteins, and if food is not supplied with a sufficient amount of essential amino acids, problems in human physiology occur.

      The protein that makes up the squid's torso consists of 77-85% myofibrillar proteins, 12-20% myoplasmic proteins and 2-3% myoplasmic proteins, similar to other animal muscle proteins. Myofibrillar protein, which is important for muscle protein, is found in the trunk.

      While squid contains various nutrients and essential ingredients for the human body as above, its availability is very low. Squid products mainly consumed in Korea can be classified into dry products (seafood products), seasoned products, seasoned products, salted fish and snacks. Among them, consumption of dried products and seasoned products is high. Dried and salted products are mainly made from lotus root squid, and other products are made from raw marine squid, which are large in shape, and these products are used for the texture, simple quality, and high price. On the contrary, it is difficult to expect a continuous increase in consumption as consumption decreases. The processed form of squid used as food is used as a raw material such as beef jerky, dried squid, squid, salted squid, seasoned squid and fish paste. Processed products of this type are difficult to break down into the form of complete amino acids by digestive juices and thus have difficulty in nutrient intake. Squid, which is marketed in salted form, is a form in which only a part of squid protein is decomposed, and exhibits the texture and taste of squid, but its utilization in nutrition is low.

Therefore, there is an urgent need to develop a technique for efficiently breaking down squid protein into amino acids and to develop a method for processing processed products using various formulations.

Document 1. Korean Patent Application Publication No. 10-2011-0012444, "Method of manufacturing functional food containing squid extract" Document 2. Korea Patent Office Publication No. 10-1723105, "Method for manufacturing squid salted fish"

The present invention is to provide a method for preparing amino acids by decomposing the protein through amino acid activation of the squid bioenzyme using the vitamin C, various formulations so that the amino acid obtained by the above technique can be conveniently and easily ingested It is an object of the present invention to be able to manufacture.

In addition, it is an object of the present invention to provide a method for producing amino acids using only vitamin C purely without the addition of proteolytic enzymes and microorganisms in the decomposition of proteins into amino acids.

Amino acid production method from the squid protein according to the present invention in order to achieve the above object is a gut removal and washing step to remove and wash gut squid (S100); Grinding step (S200) for grinding the squid through the intestine removal and washing step (S100); Mixing the vitamin C to the squid grinding produced in the grinding step (S200), mixing 3 to 9 parts by weight based on 100 parts by weight of squid (S300); A protein decomposition step of maintaining the squid grinding mixture of vitamin C at a predetermined temperature for a predetermined period and decomposing squid protein into amino acids (S400); A decomposition stop step (S500) of stopping the proteolytic reaction by heating the squid grinding material after the protein decomposition step (S400); Cooling and separation step of cooling and precipitation the squid amino acid decomposition solution generated through the protein decomposition step (S400) to separate the solid solution layer (S600); And a filtration step (S700) for filtering protein precipitates and long and short chain peptides by filtering the squid amino acid digested liquid having undergone the cooling and separating step (S600).

At this time, the squid grinding step (S200) characterized in that the squid and water to mix and mix to be a volume ratio of 1: 2.

In addition, the mixed step (S30) is characterized in that the squid soy ground grinding liquid further ground the squid liver.

In addition, the proteolytic step (S400) is characterized in that for 5 to 50 days to maintain the squid grinding at 5 ~ 30 ℃ temperature.

In addition, the protein degradation step (S400) is characterized in that carried out in an anaerobic environment.

In addition, the disintegration stop step (S500) is characterized in that the denatured protein is denatured by heating the squid grinding product at 80 ~ 102 ℃ temperature for 30 to 90 minutes.

In addition, the pore size of the filter cloth used in the filtration step (S700) is characterized in that 1 ~ 50㎛.

Amino acid production method according to the present invention is configured to produce amino acids by decomposing the protein of the squid into amino acids through the activation of the squid bioenzyme using vitamin C, the addition of proteolytic enzymes and microorganisms to decompose into amino acids of the protein By using only vitamin C to produce amino acids without any amino acid production yields including essential amino acids can be improved.

Figure 1 is a manufacturing process showing the process of the amino acid production method from squid protein using vitamin C according to the present invention.

Hereinafter, with reference to the preferred embodiments of the present invention and the accompanying drawings will be described in detail, the same reference numerals in the drawings will be described on the assumption that the same components.

When any one element in the description or claims of the invention "includes" another element, unless otherwise stated, it is not limited to consisting only of that element, and other elements are not interpreted. It should be understood that it may include more.

Amino acid production method from the squid protein using vitamin C according to the present invention is the gut removal and washing step (S100), grinding step (S200), mixing step (S300), protein degradation step (S400), decomposition stop step (S500), It consists of a cooling and separation step (S600), filtration step (S700).

Hereinafter, the amino acid preparation method of the present invention will be described in detail for each step.

Intestine removal and washing step (S100)

Squid used in the present invention is a general squid used for food as a raw material, but any squid can be used.

For example, it is possible to use squids listed in the Food Codex. Hooked squid, cuttlefish, cuttlefish, winged squid, firefly squid, semicircle squid, squid, American giant squid, squid, squid, japonic squid, arrow squid, white squid can also be used.

First, squids to be used as raw materials are selected, the circumference of the torso is removed, the intestines are removed and washed with clean water. It is preferable to use frozen squid or bio squid, which are not heated, rather than dry squid.

Grinding Step (S200)

After removing the moisture of the squid passed through the intestine removal and washing step (S100) and cut to a predetermined size, the squid is ground using a grinding machine. The grinding machine used in the grinding process uses a grinding machine generally used for food processing, including minchigi.

At this time, for uniform and smooth grinding of the cuttlefish, it is preferable to mix and cut the cuttlefish and water in a volume ratio of 1: 0.1 to 9.0.

The concentration of the final amino acid is determined according to the amount of water mixed. If a lot of water is mixed, the concentration of the amino acid is lowered, which makes it suitable for use in soy sauce. Likewise, it is suitable for use in applications requiring high concentrations of amino acids.

Mixing water to less than 0.1 volume ratio for squid makes little sense of salty taste and no amino acid effect.

Protein is composed of amino acid peptide (peptide) bond, and the grinding process to facilitate the contact with vitamin C and the enzyme present in the squid muscle by the grinding process (S200).

Mixing step (S300)

3 to 9 parts by weight, preferably 5 parts by weight of vitamin C is added and mixed with 100 parts by weight of squid, which is ground through the grinding step (S300), and stirred and mixed with vitamin C and squid grinding solution Make sure that the mixed solution of is uniform.

Vitamin C is excellent in reducing ability and prevents the squid grinding from oxidizing and preventing decay and degeneration of squid grinding liquid, and also acts as an activator of squid bioenzyme.

3 to 9 parts by weight of vitamin C is mixed with 100 parts by weight of squid, but when vitamin C is mixed to less than 3 parts by weight, the rate of decomposition of the squid protein to amino acids is slow and the growth of microorganisms is confirmed, and vitamin C is 9 parts by weight. When exceeding, the increase in decomposition rate is insignificant, but economical due to excessive mixing of vitamin C, it is preferable to mix 3 to 9 parts by weight of vitamin C with respect to 100 parts by weight of squid.

The vitamin C uses a powder form with a purity of 99% or more.

And for more effective decomposition of the squid protein to amino acids, it is preferable to further mix the squid liver grinding liquid ground the liver portion of the squid intestine separated in the intestine removal and washing step (S100).

The squid liver grinding fluid is further mixed, there is an effect of promoting the decomposition of the amino acids of the protein.

Since squid soy contains many enzymes such as protease and lipolytic enzymes, it is effective to increase the decomposition yield of squid protein components.

Protein degradation step (S400)

In order to decompose the squid grinds mixed with vitamin C, the squid grinds mixed with vitamin C are placed in an appropriate container to start the decomposition into amino acids.

For the efficient decomposition of squid groundwater mixed with vitamin C into amino acids, it is injected and sealed in a container having an outlet for the discharge of gas generated by proper temperature, homogenization and proteolysis. Initiate the decomposition process.

For the effective decomposition of squid protein in the protein decomposition step (S400) maintain a temperature range of 5 ~ 30 ℃ the squid grinding liquid mixed with vitamin C. Preferable temperature range is 5-25 degreeC.

Squid grinding solution containing vitamin C is maintained for 5 to 50 days in the temperature range of 5 to 30 ℃ to decompose squid protein into amino acids. The decomposition time proceeds until the maximum amino acid content is obtained by sampling the sample by fermentation period and analyzing the constituent amino acids or free amino acids of the sampled hourly sample.

Squid grinding solution is maintained at a temperature range of 5 ~ 30 ℃, below 5 ℃ is inhibited by the activation of the enzyme is very slow protein degradation or decomposition does not occur, at the temperature above 30 ℃ to break down the protein by over fermentation Rather, since it shows a tendency to decrease, it is preferable to keep the squid grinding liquid at a temperature range of 5 to 30 ° C.

The decomposition of the protein into amino acids by enzyme activation in vivo is preferably carried out under anaerobic conditions.

In the presence of oxygen, rapid oxidation by oxygen causes degeneration and decay of various components of squid grinds and solutions. Therefore, the decomposition of squid grinds mixed with vitamin C is carried out under anaerobic conditions.

Disassembly stop step (S500)

As the activation of the enzyme by the addition of vitamin C of the squid grinding and the decomposition by the enzyme proceed, the production of CO ₂ gas by the breakdown of the peptide bond, which is a protein bond, is confirmed.

In the proteolytic step (S400), the generation of the CO ₂ gas is stopped in the situation where the destruction of the peptide bond of the squid grinding is no longer progressed.

Therefore, in the protein decomposition step (S400), the generation of CO ₂ gas is reduced or stops the protein decomposition process when no more CO ₂ gas is generated.

In addition, the decomposition may be terminated when the protein content decreases or there is no change in the protein content based on the protein content in the squid amino acid digestion solution and the protein content of the sample for each period.

Stopping the proteolytic process stops the proteolytic reaction by heating the squid amino acid digestion solution.

Heat treatment conditions of the squid amino acid decomposition solution for stopping the proteolytic reaction is heat treatment for 10 to 180 minutes, preferably 60 minutes at a temperature of 20 ~ 100 ℃, fine powder contained in the deactivation of enzyme and squid amino acid decomposition solution It induces denaturation of the harmful protein and induces degeneration of other components that are weak with respect to the heat contained in the squid amino acid digest.

If the heating temperature for stopping the proteolytic process is less than 20 ° C denatured protein is not made properly, so it is heated to 20 ° C or more.

 In the protein decomposition step (S400) to produce a non-decomposed solids, such solids may cause problems that are difficult to reverse by blocking the holes of the filter in the filtration step (S700) to be described later to induce degeneration by heating the undecomposed solids. The precipitate is separated into a liquid and a solid and precipitated to easily separate the amino acid liquid.

In addition, when the decomposition process is not stopped through the decomposition stop step (S500), since it is easy to rot easily due to the continuous generation of gas and the growth of microorganisms, this is to prevent the rot from being heated.

Cooling and Separation Step (S600)

After heating the squid amino acid decomposition liquid heated in the decomposition stop step (S500), while gradually cooling the squid amino acid decomposition liquid at room temperature, the sediment and the imino acid decomposition liquid are separated.

Filtration step (S700)

Through the cooling and separation step (S600) to separate the protein precipitate and squid amino acid digestion liquid separated through the layer separation to perform a long-chain and short-chain peptide separation to give a bitter taste.

The pore size of the filtration apparatus used for the filtration treatment is 1-50 μm filter cloth, and preferably, 1 μm filter cloth to separate finely denatured protein with small particles to decompose amino acid decomposing liquid having excellent functionality such as taste. Acquire.

<Analysis Contents of Amino Acid Decomposition Solution>

<Analysis Table of Amino Acid Content in Amino Acid Decomposition Solution>

The amino acid content of the amino acid decomposition liquid produced by the above method was measured by liquid high-speed chromatography. The amino acid content by the assay showed an amino acid content of 1-15%.

Considering that the squid crude protein content is 16-21%, more than 70% of the protein is degraded. As a result of the analysis, it was confirmed that 6.6% of constituent amino acids were generated, and analysis results of free amino acids were also confirmed as 4.616%, and it was confirmed that the sum of constituent amino acids and free amino acids was decomposed into 10% or more amino acids.

Sensory test results of the squid amino acid digestion solution obtained through the above production method are shown in the following table.

Squid Amino Acid Degradation Solution Low base Hyposaline Table Low salt Amount
[ug / mL] Amount
[%] Amount
[ug / ml] Amount
[%] Amount
[ug / ml] Amount
[%] Amount
[ug / ml] Amount
[%] L-Aspatic acid 6.456 4.5 3.045 2.0 2.046 1.9 12.220 12.4 L-Threonine 8.039 5.6 0.000 0.00 0.000 0.0 0.000 0.0 L-Serine 0.000 0.0 5.371 3.5 3.763 3.5 4.024 4.1 L-Glutamic acid 2.907 2.0 10.327 6.7 8.863 8.2 7.823 7.9 L-Proline 7.942 5.5 0.014 0.00 0.000 0.0 1.080 1.1 Glycine 9.613 6.7 0.000 0.00 0.000 0.0 0.000 0.0 L-Alanine 13.412 9.3 4.708 3.1 3.123 2.9 3.898 4.0 L-cystine 0.000 0.0 57.325 37.2 20.525 19.0 0.000 0.0 L-Valine 22.564 15.6 0.000 0.00 6.002 5.5 5.697 5.8 L-Methionine 6.509 4.5 2.370 1.5 1.917 1.8 1.603 1.6 L-Isoleucine 11.491 8.0 7.647 5.0 6.915 6.4 5.624 5.7 L-Leucine 17.536 12.1 11.645 7.6 10.765 9.9 8.742 8.9 L-Tyrosine 0.000 0.0 0.000 0.00 0.000 0.0 0.000 0.0 L-Phenylalanine 8.548 5.9 7.055 4.6 5.677 5.2 5.282 5.4 L-Histidine 0.000 0.0 5.004 3.2 2.492 2.3 3.473 3.5 L-Lysine 0.000 0.0 7.984 5.2 7.101 6.6 6.049 6.1 Ammonia 29.379 20.3 6.104 3.9 14.487 13.4 9.788 9.9 L-Arginne 0.000 0.0 25.662 16.6 14.551 13.4 23.232 23.6 Total 144.397 100.0 154.259 100.00 108.225 100.0 98.536 100.0

<Comparison Table of Amino Acid Content of Squid Amino Acid Degradation Solution of the Present Invention>

As a control for sensory evaluation, the amino acid content was higher than that of low salt soy sauce, soy sauce low salt, and soy sauce low salt soy sauce. Similar amino acid content.

In addition, the sensory characteristics of the squid amino acid decomposed liquid of the present invention was higher in bitterness than other soy products as shown in the above graph, and lacked umami in comparison with other soy products.

As a result, the squid amino acid decomposition solution can be developed into the same product as the existing commercial soy sauce if the increase in the umami and bitter taste is reduced, and can be used as a raw material of squid soy sauce.

In particular, it is possible to prepare soy sauce rich in amino acids without adding salt, which may help prevent adult diseases caused by excessive intake of salt.

In general, domestically prepared salted salted salted fish is added to prevent fermentation of microorganisms, followed by fermentation and maturation for 1 to 2 years, and the present invention provides protein by squid itself without adding salt. Because it breaks down into the form of amino acids, it is possible to produce a lower salt than salted fish.

Amino acid decomposing liquid that decomposes squid protein has rich amino acid content, so it can be developed in the form of beverages and so on to supply essential amino acids necessary for human body, and can also be manufactured as food such as seasoning sauce.

In addition, it can be used as a supplement for health functional food for amino acid supplements, and it is also possible to apply various types of products aiming for ease of intake by supplementing the taste and aroma in the sensual aspect.

The technical spirit of the present invention has been described through the above-described embodiment.

It will be apparent to those skilled in the art that the present invention can be variously modified or changed from the description.

In addition, even if not explicitly shown or described, those skilled in the art to which the present invention pertains various modifications, including the technical idea according to the present invention from the description of the present invention. Is obvious, and still belongs to the scope of the present invention.

The above embodiments described with reference to the accompanying drawings are described for the purpose of illustrating the present invention, and the scope of the present invention is not limited to these embodiments.

Claims (7)

Removal and washing step of removing squid gut and washing (S100);
Grinding step (S200) for grinding the squid through the intestine removal and washing step (S100);
Mixing the vitamin C to the squid grinding produced in the grinding step (S200), mixing 3 to 9 parts by weight with respect to 100 parts by weight of squid, and mixing the squid soy ground grinding liquid ground squid soy sauce (S300) ;
A protein decomposition step of maintaining the squid grinding mixture of vitamin C at a predetermined temperature for a predetermined period and decomposing squid protein into amino acids (S400);
A decomposition stop step (S500) of stopping the proteolytic reaction by heating the squid grinding material after the protein decomposition step (S400);
Cooling and separation step of cooling and precipitation the squid amino acid decomposition solution generated through the protein decomposition step (S400) to separate the solid solution layer (S600); And
From the squid protein using Vitamin C, characterized in that it comprises a; and the squid amino acid digestion liquid passed through the cooling and separation step (S600) to filter the protein precipitate and the long-chain and short-chain peptide (S700); Amino acid preparation method.
The method of claim 1,
The squid is any one or two of hook white squid, cuttlefish, cuttlefish, wing squid, firefly squid, semicircle squid, squid, American giant squid, lip squid, spear squid, larva squid, arrow squid, white squid Method for producing amino acids from squid protein using Vitamin C characterized in that the above is used as a raw material is mixed.
The method of claim 1,
In the squid grinding step (S200), the amino acid production method from the squid protein using Vitamin C, characterized in that the squid and water to mix and mix so as to have a volume ratio of 1: 0.1 ~ 9.0.
delete The method of claim 1,
The protein decomposition step (S400) is a method for producing amino acids from squid protein using Vitamin C, characterized in that for 5 to 50 days to maintain the squid grinding at 5 ~ 30 ℃ temperature.
The method of claim 1,
The protein decomposition step (S400) is an amino acid production method from squid protein using Vitamin C, characterized in that carried out in an anaerobic environment.
The method of claim 1,
The disintegration stop step (S500) is a method for producing amino acids from squid protein using Vitamin C characterized in that the denatured protein is denatured by heating the squid grinding product at 20 ~ 100 ℃ temperature for 10 to 180 minutes.

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