JP4383300B2 - Enzyme-decomposable seasoning and its production method - Google Patents

Description

  The present invention relates to an enzyme-decomposable seasoning using a bamboo shoot-producing enzyme and a method for producing the same.

Conventionally, as an enzyme-decomposable seasoning, seasonings such as bonito bonito, and a seasoning soup or dashi that decomposes the extracted residue extracted from dashi stock with soy sauce cake or a proteolytic enzyme preparation have been proposed (for example, Patent Document 1). To 4).
On the other hand, a method for obtaining a yeast extract rich in 5′-nucleotides using an enzyme produced by basidiomycetes such as agaricum-producing yeast is known (for example, see Patent Document 5).
Japanese Patent Laid-Open No. 1-300872 JP-A-6-46793 JP 2001-149033 A JP 2004-129542 A Japanese Examined Patent Publication No. 44-791

  In the conventional enzyme-decomposable seasoning, there is a problem that a bitter taste is produced depending on the enzyme used, and the extraction rate (extract solid content yield) is low. The main object of the present invention is to obtain an enzyme-decomposable seasoning with no bitterness and improved taste, at a high extraction rate.

  While the present inventors have conducted intensive research on improving the quality of various seasonings, including yeast extract, skipjack bonito and a large amount of bonito are discarded and discarded by enzyme decomposition using enzymes produced by oyster mushrooms. A seasoning with a high extractability from bonito soup stock residue and improved taste can be obtained, and this can be applied not only to bonito and its soup stock residue, but also to other meat and meat-derived protein-containing ingredients As a result, the present invention has been completed.

That is, the present invention
(1) Enzyme-decomposable seasoning, which is produced by decomposing meat or meat-derived animal protein-containing raw materials with Hilotake-producing enzymes and extracting them.
(2) The seasoning according to the above (1), wherein the animal protein-containing raw material is koji or dashi extract residue,
(3) The seasoning according to (2) above, wherein the knot is a skipjack
(4) The seasoning according to the above (1), wherein the animal protein-containing material is fish meat or dashi stock extraction residue,
(5) The seasoning according to (1) above, wherein the animal protein is a chicken or animal meat or dashi extract residue,
(6) Meat or an aqueous dispersion of meat-derived animal protein-containing raw material is extracted by subjecting it to enzymatic degradation with an agaric-producing enzyme at pH 2.0-6.0 and temperature 30-70 ° C. A method for producing the enzyme-decomposable seasoning according to claim 1,
(7) The production method according to the above (6), wherein the enzymatic decomposition is performed in an inert gas atmosphere,
(8) The production method according to (6) above, wherein after the obtained extract is concentrated, the flavor or its concentrate transferred into the concentrated drain is returned to the concentrate.
(9) When using a stock extract of koji, fish meat or poultry meat as an animal protein-containing raw material, the production method according to the above (6) and the like for extracting and returning the extract to the extract is provided.

  The oyster mushroom-producing enzyme has an optimum pH of 2.5 to 4.5 and an optimum temperature of 45 to 55 ° C., and can be acidified to perform an enzymatic decomposition reaction at a high temperature. The protein can be highly decomposed, and the extraction rate is higher than that of hot water extraction or other enzymes, and a seasoning rich in free amino acids and peptides can be obtained. In addition, wastes such as extraction residues that are discharged in large quantities can be used effectively. Moreover, there is also an advantage that it is easy to use because it has less bitterness.

  The meat or meat-derived animal protein-containing raw material that is the raw material of the enzyme-degradable seasoning of the present invention is a protein-containing raw material that can be a seasoning raw material derived from seafood meat, poultry meat, or processed products thereof It does not specifically limit, A thing including a bone, a visceral organ, etc. may be sufficient. For example, nodules (eg, bonito, mackerel, other miscellaneous knots) or soup stock residue, various fish meat with or without bone, or soup stock extract, bone or boneless chicken or animal stock or soup stock residue Etc.

Yellow bamboo (white rot fungus, Pycnoporus coccineus ) is known as a cellulase, xylanase, pectinase producing bacterium, and also produces acid carboxypeptidase and acid proteinase. The oyster mushroom-producing enzyme used in the present invention is a mixture of these enzymes.
The bamboo shoot does not require any special nutrients for growth, and can grow on a known general medium. For example, spore of agar mushrooms is shake-cultured at pH 2-7, preferably 3-6, at 20-35 ° C, preferably 28-30 ° C, for 2-7 days, preferably 2-3 days, and the desired enzyme is obtained. The culture containing the product can be used as it is, or the culture filtrate, extracts thereof, concentrates, dried products, and the like can be used as the agaricum-producing enzyme. The culture solution is bulky and requires measures such as freezing storage to prevent spoilage, and there are problems such as an increase in the amount added. Dry enzymes suitable for industrial production without these problems, especially enzyme titer It is desirable to use as a powdered enzyme without dropping. As a drying method, any known method such as constant temperature drying, reduced pressure (vacuum) drying, freeze drying and the like may be used as long as the product temperature is 80 ° C. or less and the enzyme is not inactivated.

In order to produce the enzyme-decomposable seasoning of the present invention, the aqueous dispersion of meat or meat-derived animal protein-containing raw material is adjusted to pH 2.0 to 6.0, preferably 2.5 to 4.5, temperature 30. Extraction is carried out by subjecting to enzymatic decomposition with a bamboo shoot-producing enzyme at ˜70 ° C., preferably 45 to 55 ° C. in order to prevent spoilage and suppress inactivation of the enzyme.
The pH is adjusted according to a conventional method using an acid (eg, hydrochloric acid) or an alkali (eg, sodium hydroxide) as necessary.
The concentration of the aqueous dispersion of meat or meat-derived animal protein-containing raw material is not particularly limited, but is usually 1 to 20% by weight, preferably from the viewpoint of the yield and the efficiency of the enzymatic reaction for enzymatic degradation. The concentration is about 5 to 15% by weight.

For example, when a dried product obtained by drying a water-soluble part of a culture solution is used as the oyster mushroom-producing enzyme, it is usually used in an amount of about 0.1 to 3.0% by weight based on the solid content of the animal protein-containing raw material. Based on the titer in terms of dry matter, the dried culture solution can be appropriately diluted with water and used as the culture solution itself. It can be used at a ratio of about 5.0 to 50.0% by weight.
The enzyme reaction is preferably performed with stirring in order to increase the reaction efficiency. Although reaction time is not specifically limited, Usually, it carries out for several hours to several days. Deterioration odor may occur due to oxygen in the reaction vessel during the reaction. For example, the head space of the reaction vessel is filled with an inert gas (eg, nitrogen gas) to perform enzymatic decomposition in an inert gas atmosphere. It is preferable to suppress generation | occurrence | production of a deterioration odor by performing by.

From the resulting enzyme degradation product, the degradation residue is separated and extracted by a known method such as filtration or centrifugation. Extracts such as the obtained filtrate and centrifugal supernatant can be used as they are as seasonings of the present invention. Moreover, the obtained extract can also be made into a seasoning in a solid form such as a concentrated liquid, powder, granule or the like obtained by concentrating, pulverizing, granulating or the like by a method known per se.
At this time, after the extract is concentrated, the flavor of the seasoning can be further improved by returning the flavor such as odor or the like that has moved into the concentrated drain to the concentrated liquid. In addition, when using a residue extracted from koji, fish or poultry meat as an animal protein-containing material, the taste of the seasoning can be further improved by extracting a part or all of the extract into the extract. Can do.

The enzyme-decomposable seasoning of the present invention can be used in the same manner as known seasonings. For example, processed agricultural foods (including processed products such as vegetables, fruits, and grains), processed fish foods (seafood, seaweeds) Can be used for livestock processed foods (including processed products such as eggs and dairy products), soup stock, soy sauce, sauce, soy sauce, miso, and seasonings.
The present invention will be described in more detail with reference to the following reference examples, examples and test examples, but the present invention is not limited thereto. Unless otherwise specified, “%” means wt%.
In the following examples and test examples, the solid content concentration is a test method of the Japan Food Sanitation Association (1991), supervised by the Ministry of Health and Welfare, Food Sanitation Inspection Guidelines, RIKEN. Moisture (3) Moisture was measured at 105 ° C. for 3 hours according to the drying aid method, and calculated by subtracting the measured moisture from 100.
The salt concentration was measured by the Sanitation Test Method Annotation Kanehara Publishing (1990) (10) Chlorine Ion 1) Mole Method.
For free amino acids, dilute the sample with distilled water as appropriate, dilute the final dilution with pH 2 citrate buffer, filter through a membrane filter (0.45 μm), and use an amino acid analyzer manufactured by Shimadzu Corporation. And measured. Amino acid quantification is based on fluorescence at 450 nm (excitation wavelength = 350 nm) generated by modification with a fluorescent reagent (OPA), diluted with an amino acid standard (type H manufactured by Wako Pure Chemical Industries, Ltd. so that each amino acid is 100 nmol / ml). Quantified in comparison with

Reference example 1

A solution in which each component is dissolved in tap water so as to be 2% corn steep liquor, 5% dextrin, 0.05% magnesium sulfate heptahydrate and 0.0002% thiamine hydrochloride is adjusted to pH 3.0 with hydrochloric acid. did. This was suspended in a spore suspension (10 ⁷ cells / ml or more), and cultured at 28-30 ° C. for 4 days with shaking at 160 rpm. After culturing, the mixture was filtered through filter paper, and the resulting enzyme solution was vacuum-dried to obtain a bamboo shoot-producing enzyme powder.
After reacting casein as a substrate at pH 2.8 and 37 ° C. for 20 minutes, pH 4 acetate buffer containing 1.8% TCA was added to stop the reaction, and the reaction was filtered through filter paper to tyrosine in the filtrate. The amount is measured as enzyme activity. The activity that produces 1 micromole of tyrosine per minute is defined as 1 unit (U).
The activity of the agaricum-producing enzyme powder used in the following examples and test examples is 215,000 U / g.

表２に示すごとく、本発明の調味料には遊離アミノ酸が豊富に含有されている。 10 g of raw material shown in Table 1 (solid conversion) was placed in a 200 ml Erlenmeyer flask, tap water was added to make the total amount 100 g, and the pH was adjusted to 3.8 to 4.0 with hydrochloric acid. To this, 0.3 g of the bamboo shoot-producing enzyme powder obtained in Reference Example 1 was added, and the mixture was shaken at 160 rpm in a rotary shaker at 50 ° C. for 16 hours. After heating in boiling water for 15 minutes and stopping the reaction, this was centrifuged to obtain the seasoning of the present invention as a supernatant (extract).
As a control, tap water was similarly added to make the total amount 100 g, then heated at 95 ° C. for 30 minutes, allowed to cool, and centrifuged to obtain a hot water extraction seasoning.
Table 2 shows the content (%) per solid extract of each amino acid of the seasoning and hot water extraction seasoning of the present invention.

As shown in Table 2, the seasoning of the present invention is rich in free amino acids.

Test example 1

表３に示すごとく、カツオ節粉末を原料とすると、「だし」として抽出されるイノシン酸、ヒスチジン、ペプチド、ミネラル以外に、酵素の作用によってはじめてエキス化する遊離アミノ酸とペプチドが含まれるようになる。これらが同時に生成することで呈味性の良い調味料が得られる。また、熱水抽出物ではやや苦みを感じるが、酵素分解物では苦味は感じられない。 10 g of bonito node powder (solid conversion) was placed in a 200 ml Erlenmeyer flask, tap water was added to make a total amount of 100 g, and the pH was adjusted to 3.8 to 4.0 with hydrochloric acid. To this was added 0.3 g of the bamboo shoot-producing enzyme powder obtained in Reference Example 1, and the mixture was shaken at 160 rpm and 50 ° C. for 15 hours in a rotary shaker. Heat in boiling water for 10 minutes to stop the reaction, centrifuge it into a supernatant and a precipitate. After measuring the total weight of the supernatant, the solid concentration determined by the loss on drying method (105 ° C, 3 hours) Together with the extract solid yield, and the ratio to the raw material 10 g was taken as the extract solid yield. The salt content and free amino acid content were also measured.
Similarly, the mixture was heated at 95 ° C. for 30 minutes, allowed to cool, and then subjected to hot water extraction by centrifugation, and the extract solid yield, extract solid yield, salt content, and free amino acid content were measured.
The results are shown in Table 3.

As shown in Table 3, when bonito powder is used as a raw material, in addition to inosinic acid, histidine, peptide, and mineral extracted as “dashi”, free amino acids and peptides that are first extracted by the action of enzymes are included. By producing these simultaneously, a seasoning with good taste can be obtained. The hot water extract feels slightly bitter, but the enzymatic degradation product does not feel bitter.

Test example 2

表４に示すごとく、反応容器のヘッドスペースに窒素ガスを充填することでカツオ節らしい「ミート香」を保持できる。 In the case of the enzymatic decomposition in Test Example 1, when the head space of the reaction vessel was filled with nitrogen gas (experimental group) and when it was not filled (control group), the fish flavor, meat flavor, and odor of the obtained seasoning A sensory test was performed. The results are shown in Table 4.

As shown in Table 4, the “meat scent” that seems to be bonito can be retained by filling the head space of the reaction vessel with nitrogen gas.

Test example 3

濃縮ドレイン中に移行する燻臭を濃縮物に「戻す」ことで燻臭がさらに良い調味料となる。 The supernatant obtained in Test Example 1 was concentrated with a rotary evaporator at 50 ° C., and the odor that partially migrated into the concentration drain generated during the concentration was reverse osmosis (RO) membrane (Toray small desktop RO device, SU The strength of the bad odor was sensorially compared between the case where it was concentrated with the -800 type membrane module and returned to the concentrate (experiment group) and the concentrate as it was (control group). The results are shown in Table 5.

By “returning” the odor transferred to the concentrated drain back to the concentrate, the odor becomes a better seasoning.

Test example 4

表６に示すごとく、ヒイロタケ産生酵素は酸性化、高温で作用するため、食塩やアルコールなどの防腐剤を加えなくても、あるいは反応前にオートクレーブなどの無菌化を行なわなくとも、腐敗せずに長時間反応が可能である。この結果、タンパク質の高度分解が可能となり、腐敗臭のない、澄明な、呈味性の向上したエキスを提供できる。 About the appearance and spoilage odor of the enzymatic degradation product (experimental group) obtained in Test Example 1 and the enzymatic degradation product (control group) obtained by degrading by using salmon protease instead of Hilotake producing enzyme in Test Example 1 A sensory test was performed. The results are shown in Table 6.

As shown in Table 6, the oyster mushroom-producing enzyme is acidified and acts at high temperatures, so that it does not rot without adding a preservative such as salt or alcohol or without sterilizing an autoclave before the reaction. The reaction is possible for a long time. As a result, protein can be highly decomposed, and a clear extract with no spoilage odor and improved in taste can be provided.

Test Example 5

表７に示すごとく、カツオ節だし粕を用いても、エキスへの可溶化率が高く、遊離アミノ酸生成量が高かった。また、長時間高温に置くと劣化しやすい香り（ミート香）はだし取り工程でほぼ除かれているので、反応時間の長時間化においても香りの劣化は問題となりにくく、エキス化率と呈味性の上昇というメリットを得ることができた。３日間の反応で苦味が弱まり、まろやかさが生じた。 Using bonito soup stock, the relationship between the reaction time in enzymatic degradation similar to that in Test Example 1, the content of free amino acids in the extract and the flavor was examined. The results are shown in Table 7.

As shown in Table 7, even when bonito soup stock was used, the solubilization rate in the extract was high and the amount of free amino acid produced was high. In addition, since the fragrance (meet fragrance) that tends to deteriorate when placed at a high temperature for a long time is almost removed in the dashi removal process, deterioration of the fragrance is not a problem even when the reaction time is prolonged, and the extraction rate and taste I was able to obtain the merit of increased sex. The reaction for 3 days weakened the bitterness and produced mellowness.

As described above, according to the present invention, an enzymatically-decomposable seasoning with a high extract ratio and improved taste without bitterness can be obtained from meat or meat-derived animal protein-containing raw materials. However, it is possible to make effective use of waste such as extraction residue.

Claims (9)

  An enzyme-decomposable seasoning that is made by decomposing meat or meat-derived animal protein-containing raw materials with a bamboo shoot-producing enzyme and extracting it.   The seasoning according to claim 1, wherein the animal protein-containing raw material is nodules or a soup stock residue.   The seasoning according to claim 2, wherein the knot is bonito.   The seasoning according to claim 1, wherein the animal protein-containing raw material is fish meat or a dashi extract residue.   The seasoning according to claim 1, wherein the animal protein is poultry meat or dashi extract residue.   An aqueous dispersion of meat or meat-derived animal protein-containing raw material is extracted by subjecting it to an enzymatic decomposition with a bamboo shoot-producing enzyme at pH 2.0 to 6.0 and a temperature of 30 to 70 ° C. Item 2. A process for producing an enzyme-decomposable seasoning according to Item 1.   The production method according to claim 6, wherein the enzymatic decomposition is performed in an inert gas atmosphere.   The method according to claim 6, wherein after the obtained extract is concentrated, the flavor or its concentrate transferred into the concentrated drain is returned to the concentrate. The method according to claim 6, wherein when using a stock extract of koji, fish meat or poultry meat as an animal protein-containing raw material, the extract is returned to the extract.