JP7572195B2 - Manufacturing method of scallop extract - Google Patents

Description

The present invention relates to a method for producing scallop extract.

In order to provide tasty scallop adductor muscles that are rich in the inherent umami flavor of scallops, the scallops are heated, then immersed in a water tank to cool, and the roes are removed by rinsing with water to extract only the adductor muscles.In this process, the broth generated during heating is recovered and concentrated in a concentrator to extract the scallop essence, and the extracted adductor muscles are then impregnated with the scallop essence. A method for seasoning scallops has been developed (Patent Document 1).
In this way, it has been possible to produce tasty scallops with a high umami content by impregnating the adductor muscle with scallop extract obtained by concentrating scallop broth. However, no research has been conducted on producing scallop extract with a different flavor or transparency by treating the scallop extract with a membrane.

Japanese Patent Application Publication No. 8-84574

The present invention aims to produce scallop extract with a rich flavor and a strong aroma, as well as scallop extract with high transparency, by fractionating scallop extract obtained by concentrating scallop broth through membrane processing.

The inventors discovered that by subjecting scallop extract obtained from scallop broth to membrane processing, it is possible to produce a fractionated scallop extract with a rich flavor and a rich taste, and a fractionated scallop extract with a strong aroma and high transparency, and thus completed the present invention. Specifically, the present invention provides the following aspects:

[1] A method for producing a fractionated scallop extract, comprising fractionating a scallop extract through a membrane to separate the extract into a fractionated scallop extract A which has not passed through the membrane and a fractionated scallop extract B which has passed through the membrane.
[2] The method for producing a fractionated scallop extract described in [1], characterized in that the membrane has a molecular weight cutoff (NMWL) of 100,000 Da or less.
[3] A method for producing a fractionated scallop extract according to [1] or [2], characterized in that the membrane is one or more types of membranes selected from UF membranes (ultrafiltration membranes), semipermeable membranes, and NF membranes (nanofiltration membranes).
[4] A fractionated scallop extract A that has not passed through a membrane, produced by the production method according to any one of [1] to [3].
[5] A membrane-permeated fractionated scallop extract B produced by the production method according to any one of [1] to [3].
[6] An improved scallop extract obtained by mixing the fractionated scallop extract A described in [4] and the fractionated scallop extract B described in [5].
[7] A method for producing an improved scallop extract, comprising mixing a fractionated scallop extract A produced by the method according to any one of [1] to [3] with a fractionated scallop extract B.
[8] A food product containing one or more selected from the fractionated scallop extract A according to [4], the fractionated scallop extract B according to [5], and the improved scallop extract according to [6].

According to the present invention, it is possible to provide a fractionated scallop extract B having a rich flavor and a rich taste, a fractionated scallop extract A having a strong aroma and high transparency, and methods for producing them.
In addition, by mixing the fractionated scallop extract B, which has a high flavor and richness, and the fractionated scallop extract A, which has a strong aroma and high transparency, obtained by the present invention in various ratios, it is possible to provide an improved scallop extract whose flavor, richness, aroma, and transparency are adjusted to suit the food product to be used.
Furthermore, by using the fractionated scallop extract B, which has a strong flavor and rich taste, in food products, it is possible to provide foods with a strong flavor and rich taste.In addition, by using the fractionated scallop extract A, which has high transparency, in seasonings that require transparency, such as noodle soup and cold Chinese noodle sauce, it is possible to provide seasonings with high transparency.

1 is a graph showing the molecular weight distribution curve of scallop extract. FIG. 1 is a schematic diagram showing a membrane treatment apparatus. 1 is a graph showing the measurement results of absorbance (turbidity) at a wavelength λ of 660 nm for each sample. 1 is a graph showing the results of sensory evaluation of each scallop extract. 1 is a graph showing the results of a sensory evaluation of minestrone. 1 is a graph showing the results of a sensory evaluation of noodle soup.

Specific embodiments of the present invention are described in detail below, but the present invention is not limited to the following embodiments and can be modified as appropriate within the scope of the invention.

The manufacturing method of the present invention is a method for producing a fractionated scallop extract, characterized in that the scallop extract is treated with a membrane to fractionate it into fractionated scallop extract A, which does not pass through the membrane, and fractionated scallop extract B, which does pass through the membrane.

The scallop extract to be treated with the membrane may be a commercially available product, such as "Scallop Extract (SE-72)" sold by Wahiro Foods Co., Ltd.
Alternatively, the scallop extract can be produced by concentrating scallop broth through heating, and salt may be added during the production process.
Specifically, it can be produced by the method described in, for example, paragraph [0017] of JP-A-2009-225690.

The water content of the scallop extract used in the present invention is not particularly limited, but is preferably 60 to 80% by mass, more preferably 65 to 75% by mass, and even more preferably 68 to 74% by mass.
The moisture content of scallop extract can be measured using an infrared moisture meter.

Furthermore, the salt content of the scallop extract used in the present invention is not particularly limited, but is preferably 17% by mass to 27% by mass, more preferably 18% by mass to 26% by mass, and even more preferably 19% by mass to 25% by mass.
The salt content of the scallop extract can be measured by potentiometric titration.

The pH of the scallop extract used in the present invention is not particularly limited, but is preferably 4.5 to 7.5, more preferably 4.5 to 7.0, and even more preferably 4.9 to 6.9.
The pH of the scallop extract can be measured with a pH meter.

The membrane used in the membrane treatment of the present invention may be a commercially available product, and as described below, its maximum molecular weight (NMWL) is preferably 100,000 Da or less.
More specifically, the upper limit of the molecular weight cut-off (NMWL) of the membrane used is preferably 100,000 Da or less, more preferably 80,000 Da or less, even more preferably 50,000 Da or less, and most preferably 20,000 Da or less. The lower limit of the molecular weight cut-off (NMWL) of the membrane used is preferably 1,000 Da or more, more preferably 5,000 Da or more, and even more preferably 10,000 Da or more.
As a specific membrane, one or more membranes selected from UF membrane (ultrafiltration membrane), semipermeable membrane, and NF membrane (nanofiltration membrane) can be used. In consideration of ease of handling, cost, etc., UF membrane (ultrafiltration membrane) is most preferable.
For example, a commercially available UF membrane (ultrafiltration membrane) is available under the trade name "Module Type ACP3013D" sold by Asahi Kasei Corporation.

By treating the scallop extract with a membrane, it is possible to fractionate the extract into a fraction A which has not passed through the membrane and a fraction B which has passed through the membrane.
For example, when a scallop extract having a molecular weight distribution of polymers of about 100,000 Da (100 kDa) to 1,500,000 Da (1,500 kDa) is subjected to membrane treatment using a UF membrane with a molecular weight cutoff of 15,000 Da (15 kDa), it is possible to produce a fractionated scallop extract A in which polymers of about 100,000 Da (100 kDa) to 1,500,000 Da (1,500 kDa) are concentrated, and a fractionated scallop extract B containing components excluding polymers of about 100,000 Da (100 kDa) to 1,500,000 Da (1,500 kDa).

In the membrane treatment, by adjusting the treatment amount and conditions, the fractionated scallop extract A and the fractionated scallop extract B can also be produced by a single membrane treatment in a batch system.
Alternatively, as shown below, the fractionated scallop extract A and the fractionated scallop extract B can be produced by a circulating method in which the liquid that did not pass through the membrane is recovered and then subjected to membrane treatment again.
For example, the liquid that passed through the membrane is recovered as it is (fractionated scallop extract B), and the liquid that did not pass through the membrane is mixed with the liquid before membrane treatment and then subjected to membrane treatment again; in this manner, the liquid that did not pass through the membrane is circulated and subjected to membrane treatment, and finally, the fraction that did not pass through the membrane is recovered as fractionated scallop extract A.
For example, when 500 kg of scallop extract is treated with the membrane by circulating the liquid that did not pass through the membrane, the membrane treatment is preferably carried out by circulating for 1 to 5 hours, more preferably for 1 to 3 hours, and even more preferably for 1 to 2 hours.

The fractionated scallop extract A and the fractionated scallop extract B obtained by the production method of the present invention can be mixed in various ratios to produce an improved scallop extract.
Fractionated scallop extract A has a strong flavor and rich taste, while fractionated scallop extract B has a strong aroma and high transparency, and by mixing them in various ratios, an improved scallop extract can be produced whose flavor, rich taste, aroma and transparency are adjusted to suit the food product to be used.
The mixing mass ratio of the fractionated scallop extract A and the fractionated scallop extract B of the improved scallop extract is adjusted according to the food product to be used, so is not particularly limited and can be appropriately adjusted by a person skilled in the art.

The fractionated scallop extract A, fractionated scallop extract B, and improved scallop extract of the present invention can be used in various foods, such as minestrone soup, noodle soup, chilled Chinese noodles sauce, thickened sauce, hot pot soup, and shabu-shabu soup.
Fractionated scallop extract A has a stronger richness (thickness) and aftertaste (lingering/lasting) than non-fractionated scallop extract, so by using it as an ingredient in minestrone, it is possible to prepare a minestrone with a strong richness and aftertaste.
In addition, since fractionated scallop extract B has a higher transparency than non-fractionated scallop extract, it can be used in seasonings that require transparency, specifically, seasonings such as noodle soup, chilled Chinese noodles sauce, thickened sauce, hot pot soup stock, and shabu-shabu soup stock.
As described later, for example, an improved scallop extract obtained by mixing fractionated scallop extract A and fractionated scallop extract B in a mass ratio of 4:6 has a slightly higher richness (thickness) and aftertaste (lingering/long-lasting) and can be used when it is desired to produce a minestrone with a more moderate richness and aftertaste than unfractionated scallop extract.

The amount of the fractionated scallop extract A, fractionated scallop extract B, or improved scallop extract of the present invention added to a food product can vary depending on the food product to be used, and is preferably 1 to 99% by mass, more preferably 5 to 50% by mass, and even more preferably 10 to 30% by mass.
Foods containing the fractionated scallop extract A, the fractionated scallop extract B, or the improved scallop extract of the present invention can be produced by any known method except for using these as raw materials.

The present invention will be explained in more detail below with reference to examples, but the scope of the present invention is not limited to the description of these examples.

[Scallop extract used]
The scallop extract used was "SE-72" (moisture 71.0% by mass, salt 22.0% by mass, pH 5.9) sold by Wahiro Foods Co., Ltd. The moisture content of the scallop extract was measured using an infrared moisture meter "FD-610" manufactured by Kett Electric Laboratory Co., Ltd., the salt content was measured using a salt analyzer (potentiometric titration method) "SAT-500" manufactured by DKK-TOA Corporation, and the pH was measured using a pH meter "D-52" manufactured by Horiba, Ltd.

[Measurement of molecular weight distribution of polymers in scallop extract]
The number average molecular weight (Mn), weight average molecular weight (Mw) and Z average molecular weight (Mz) of the polymer of the produced scallop extract were determined by liquid chromatography analysis.
The liquid chromatography system, column, eluent, and measurement conditions used for the analysis are shown below.
[Liquid Chromatography System]
Breakdown: Degasser: Shimadzu Corporation, product name "DGU-20A5R"
Pump: Shimadzu Corporation, product name "LC-30AD"
Autosampler: Shimadzu Corporation, product name "SIL-30AC"
Oven: Shimadzu Corporation, product name "CTO-20AC"
・RI detector: Shimadzu Corporation, product name "RID-20A"
[Column and eluent]
Column: Tosoh Corporation product name "TOSOH TSKgel GMPWXL" 78 mm x 300 mm, two columns connected together.
Eluent: 0.3 M sodium nitrate + 50 mM acetic acid aqueous solution [measurement conditions]
・Flow rate: 1mL/min
Temperature: 40°C
FIG. 1 shows a molecular weight distribution curve derived based on the results of analysis using the above system, with the horizontal axis showing molecular weight (logarithm) and the vertical axis showing the proportion in the integrated molecular weight distribution curve.
From FIG. 1, it was found that the molecular weight distribution of the polymers in the scallop extract was about 100,000 Da (100 kDa) to 1,500,000 Da (1,500 kDa).
1, the number average molecular weight (Mn) of the produced scallop extract was 328607, the weight average molecular weight (Mw) was 441761, and the Z average molecular weight (Mz) was 583819. From the above, it is considered that the molecular weight cutoff is preferably 100000 Da (100 kDa) or less.

[Production of Fractionated Scallop Extract A and Fractionated Scallop Extract B]
The obtained scallop extract was subjected to membrane processing using a UF membrane (ultrafiltration membrane) membrane module (sold by Asahi Kasei Corporation, product name "Module Type ACP3013D", molecular weight cutoff 15,000 Da) to produce fractionated scallop extract A and fractionated scallop extract B.
As shown in FIG. 2, the membrane treatment was carried out using an apparatus in which a 1KL container, a UF membrane, and a 300L tank were connected by piping, and a 100 mesh strainer and a pump were connected between the 1KL container and the UF membrane.
In the membrane treatment, 500 kg of scallop extract was first charged into a 1 kL container. After charging, the scallop extract was passed through a UF membrane while applying pressure (0.2 MPa) with a pump (flow (1)).
The liquid that passed through the UF membrane was stored in a 300 L tank (flow (2)).
The liquid that did not pass through the UF membrane was returned to the 1 kL container (flow (3)) and treated again with the UF membrane. In this manner, the liquid that did not pass through the UF membrane was circulated and subjected to membrane treatment.
In this manner, the membrane treatment in which the liquid that did not pass through the UF membrane was circulated was carried out for about 1 hour, and then the membrane treatment was terminated.
The liquid that did not pass through the UF membrane and accumulated in the 1 kL container was filled into a container to produce a fractionated scallop extract A. The liquid that passed through the UF membrane and accumulated in the 300 L tank was filled into a container to produce a fractionated scallop extract B.
As described above, the molecular weight distribution of polymers in scallop extract (Figure 1) is approximately 100,000 Da (100 kDa) to 1,500,000 Da (1,500 kDa). In this case, a UF membrane with a molecular weight cutoff of 15,000 Da (15 kDa) was used for membrane processing, so that fractionated scallop extract A contains concentrated polymers of approximately 100 kDa to 1,500 kDa, and fractionated scallop extract B contains components excluding the polymers of approximately 100 kDa to 1,500 kDa.
In addition, based on the molecular weight distribution of polymers in scallop extract, it was confirmed that in order to separate scallop extract into a fraction containing polymers and a fraction not containing polymers, it is sufficient to use a membrane with a molecular weight cutoff of 100,000 Da (100 kDa) or less based on the molecular weight distribution of polymers.

[Production of improved scallop extract]
The fractionated scallop extract A and the fractionated scallop extract B obtained by the production were mixed in the proportions shown in Table 1 to produce improved scallop extracts C and D.

[Appearance and turbidity of scallop extract, fractionated scallop extract, and improved scallop extract]
The appearances of the scallop extract, the fractionated scallop extracts A and B, and the improved scallop extracts C and D were visually observed. In addition, the appearances of samples obtained by diluting each sample 20 times with water were also visually observed, and the intensity of turbidity was compared.
Furthermore, each sample was diluted 20-fold with water and the turbidity of the diluted sample was measured.
Specifically, the absorbance of the sample diluted 20 times was measured (25° C.) at a wavelength λ=660 nm using an absorbance measuring device “BIOmaster XB-10/ENVmaster VIS-20” manufactured by Tomy Seiko Co., Ltd., and the absorbance was taken as the turbidity. The measurement cell used had a cell width of 1 cm.
The results are shown in Table 2 and Figure 3. In the figure, 10:0 is Fractionated Scallop Extract A, 7:3 is Improved Scallop Extract C, 4:6 is Improved Scallop Extract D, and 0:10 is Fractionated Scallop Extract B.
The turbidity of the undiluted sample was beyond the upper measurement limit and therefore could not be measured.

3, the turbidity decreased as the mixing ratio of fractionated scallop extract A decreased. From the correlation coefficient ^R2 value, it was confirmed that the obtained turbidity values had a high correlation coefficient and were linear.
In addition, since the fractionated scallop extract B has high transparency, it can be used in seasonings that require transparency, such as noodle soup, to provide a seasoning with high transparency.

[Sensory evaluation of scallop extract, fractionated scallop extract, and improved scallop extract]
A sensory evaluation was carried out on the scallop extract, the fractionated scallop extracts A and B, and the improved scallop extracts C and D, using the evaluation criteria shown in Table 3. The sensory evaluation test was carried out by an eight-member evaluation panel.
For the samples to be subjected to the sensory evaluation, each extract was diluted 30-fold with water, and salt was added thereto so that the salt content at the time of consumption was adjusted to 0.7.
Specifically, for each evaluation item in the evaluation criteria in Table 3, the strength was scored from 0 to 5 points (in increments of 0.5) with the scallop extract (comparison control) being scored as 3 points, and the average score of the scores of the 8 panelists for each evaluation item was calculated, and this value was used as the result of the sensory evaluation. The results are shown in Table 4 and Figure 4.
The error bars in the figure indicate standard deviation.

From Table 4, it can be seen that as the mixing ratio of fractionated scallop extract A decreases, the aroma and initial taste become stronger, while the flavor, richness and aftertaste become weaker.
It was also found that fractionated scallop extract A had a strong flavor, rich taste and aftertaste, while fractionated scallop extract B had a strong aroma, initial flavor and high transparency.
It was found that the improved scallop extracts C and D were rated between the fractionated scallop extracts A and B in most of the evaluations of aroma, initial taste, flavor, richness, and aftertaste.

[Preparation of minestrone and sensory evaluation test]
Minestrone soups were prepared according to the compositions shown in Table 5. Specifically, 50 g of the liquid ingredients in Table 5 was diluted with 300 ml of hot water at about 100° C. to prepare minestrone soups of Comparative Example 1 and Examples 1 to 4 (7-fold dilution).

The prepared minestrone was subjected to a sensory evaluation using the evaluation criteria shown in Table 3, which were used in the sensory evaluation of each extract. The sensory evaluation test was performed by an eight-member evaluation panel.
Specifically, for each evaluation item in the evaluation criteria in Table 3, the minestrone soup (control) of Comparative Example 1, which used scallop extract, was scored as 3 points, and the strength of the soup was scored from 0 to 5 points (in increments of 0.5). The average score of the scores of the eight panelists for each evaluation item was then calculated, and this value was used as the result of the sensory evaluation. The results are shown in Table 6 and Figure 5.
The error bars in the figure indicate standard deviation.

From Table 6, it can be seen that the minestrone of Example 1 has a particularly rich taste and a stronger aftertaste than that of Comparative Example 1.
It was also found that the minestrone of Example 2 had a stronger aroma.

[Preparation of noodle soup and sensory evaluation test]
Noodle soups were prepared according to the formulations shown in Table 7. Specifically, 50 g of the liquid ingredients in Table 7 was diluted with 300 ml of hot water at about 100°C to prepare the noodle soups of Comparative Example 2 and Examples 5 to 8 (7-fold dilution).

The prepared noodle soup was subjected to a sensory evaluation using the evaluation criteria in Table 3 that were used in the sensory evaluation of each extract. The transparency of the noodle soup was also visually observed. The evaluation criteria for transparency were as follows: the more transparent the noodle soup was than the control noodle soup, the higher the score was, and the more cloudy it was, the lower the score was. The sensory evaluation test was performed by an eight-member evaluation panel.
Specifically, for each evaluation item in the evaluation criteria in Table 3 and the above-mentioned transparency, the strength was scored from 0 to 5 points (in increments of 0.5) with the noodle soup of Comparative Example 2 (control) using scallop extract being scored 3 points, and then the average score of the scores of the eight panelists for each evaluation item was calculated and this value was used as the result of the sensory evaluation. The results are shown in Table 8 and Figure 6.
The error bars in the figure indicate standard deviation.

From Table 8, it was found that the noodle soup of Example 6 had high transparency and a strong aroma and initial flavor.
For this reason, fractionated scallop extract B can be used in noodle soups and the like that require transparency.

The method for producing the fractionated scallop extract of the present invention can be widely used in the food industry, and in particular, can be used as a seasoning.

1: Container containing scallop extract 2: 1KL container 3: Pipe from 1KL container to UF membrane 4: 100 mesh strainer 5: Pump 6: UF membrane 7: Pipe from UF membrane to 1KL container 8: Pipe from UF membrane to 1KL container 9: 300L tank 10: Pipe from 300L tank to filling container 11: Filling container 12: Flow of scallop extract and material that does not pass through the UF membrane 13: Flow of material that does not pass through the UF membrane 14: Flow of material that passes through the UF membrane

Claims (3)

A method for producing an improved scallop extract (excluding scallop extract having the same components as the scallop extract before fractionation) is characterized in that a scallop extract is fractionated into a fractionated scallop extract A that has not passed through the membrane and a fractionated scallop extract B that has passed through the membrane by treating the scallop extract with a membrane having a non-molecular weight limit (NMWL) of 100,000 Da or less, and then 70 to 40% by mass of the fractionated scallop extract A and 30 to 60% by mass of the fractionated scallop extract B are mixed. The method for producing an improved scallop extract according to claim 1, characterized in that the membrane is one or more types of membranes selected from UF membranes (ultrafiltration membranes), semipermeable membranes, and NF membranes (nanofiltration membranes). A method for producing a food product using the improved scallop extract produced by the method according to claim 1 or 2.