JPH09107912A - Seasoning containing globin peptide as an active ingredient and method of using hemoglobin as the seasoning - Google Patents

Abstract

(57) 【Abstract】 PROBLEM TO BE SOLVED: To obtain waste proteins by using waste blood as food materials or seasonings containing no organic chlorine compound, and further obtain hemoglobin. SOLUTION: Hemoglobin or a residue obtained by removing heme iron from hemoglobin is treated with a plurality of enzymes to give a molecular weight of 300.
Decomposes to 0 or less.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a novel seasoning containing a globin peptide as an active ingredient and a method for utilizing hemoglobin as a new seasoning.

[0002]

Despite the food crisis in the underdeveloped countries in recent years, the population of the world is constantly increasing, and the food situation in the world is expected to become more severe in the future.

On the other hand, as measures for securing food, it is conceivable to increase production, improve production efficiency, increase the proportion of overeating, that is, improve intake efficiency by making waste portions edible.

Regarding the edible use of wastes and inedible components, much interest has been paid to the use of livestock by-products as foodstuffs as well as the use of vegetable proteins in the past few years. Livestock by-products are the main products of livestock and poultry: milk, meat, eggs,
It is a general term for the constituent components of carcasses other than cut sheep wool, and the total amount is 50% for pigs.

Of these livestock by-products, slaughtered blood is also called "liquid meat", and is used in Europe as blood sausage (blood sausage) or black pudding (blood pudding) in foods. However, in Japan and the United States, slaughtered blood is generally excluded from food ingredients for reasons of taste and religion.

[0006] Therefore, slaughtered blood has a large number of fattening heads of livestock and is used as a feed raw material in the United States where feed is produced in its own country. In Japan, which we rely on, it is currently discarded.

[0007] These blood wastewaters are subject to enormous costly wastewater treatments, and also cause environmental problems due to runoff. Under these circumstances, the livestock industry has recently been gaining momentum for using slaughter blood from the viewpoint of effective use of resources and labor saving of wastewater treatment at slaughterhouses.

Slaughtered blood is divided into plasma and blood cells. Recently, plasma in slaughtered blood has been attracting attention as a new emulsifier, and its use as a food such as a raw material for processed meat products such as sausages, a raw material for cream and bread dough for confectionery is spreading.

[0009]

There are many components in plasma proteins that can be expected to be used in various pharmaceuticals or components that have already been used. On the other hand, most of the blood cells are currently discarded due to their color and insolubility. Although a small amount of heme iron is used as a food material, when heme iron is produced, a large amount of waste protein is produced as a residue.

Further, when HAP is used as a seasoning by decomposing hydrochloric acid, harmful organic chlorine compounds such as DCP and MCP are generated, which is becoming a problem from the viewpoint of food safety in recent years. These problems place a quantitative limit on the amount of blood cells used, which in turn impedes the use of plasma parts.

[0011] The above-mentioned current utilization method causes new problems such as production of waste protein or production of undesired foodstuffs such as seasonings containing organic chlorine compounds.

The present invention has been made in view of the above circumstances, and by utilizing the blood that has been discarded, the waste protein is used as a food material or a seasoning containing no organochlorine compound is developed, and the waste protein is presented. It is an object of the present invention to provide an improved taste, a seasoning containing the same as an active ingredient, and a method for utilizing hemoglobin in blood.

[0013]

Means for Solving the Problems As a result of intensive studies for solving the above-mentioned problems, the present inventor has found that the above-mentioned problems can be solved. The details of the invention will be described below. First, the hemoglobin targeted for use in the present invention is cow or pig. It is obtained from blood components of animals such as sheep, chicken and fish.

These bloods are separated into plasma and blood cells by adding sodium citrate or the like and then centrifuging. The blood cell portion contains hemoglobin as a main component, and this is used as a raw material for seasonings.

First, hemoglobin is dispersed as a solid content in water in an amount of 5 to 30% by weight, and the pH of the enzyme is adjusted to an optimum pH with an acid or an alkali, and one kind (for example, pepsin) or two kinds (for example, pepsin). Pepsin and pancreatin) or more enzymes are added at once or sequentially to give 20
It is hydrolyzed by enzymatic reaction at a temperature of ~ 70 ° C for 3 to 48 hours. After completion of hydrolysis, the obtained solution is separated into a proteolytic product and an insoluble peptide or heme iron by using a commonly known method such as centrifugation or filtration.

Next, the protein degradation product obtained here or the enzymatic degradation of the obtained protein degradation product in the same manner as above is dried or concentrated by a method obtained by repeating once or twice or more. Thus, a seasoning containing globin peptide as an active ingredient is obtained. Here, it is desirable that the obtained protein hydrolyzate has a molecular weight of 3000 or less and that the number of enzymes used is 3 or more.

By the above-mentioned method, a seasoning containing no organochlorine compound, which is more excellent in taste than a conventional hemoglobin protein hydrolyzate and has a taste equal to or better than a hydrochloric acid-decomposing seasoning (hereinafter referred to as the seasoning of the present invention). ) Can be manufactured.

[0018]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be described in more detail with reference to the following examples. Example 1 Production of seasoning of the present invention After adding sodium citrate to a final concentration of 0.5% to freshly collected hog blood which had been sanitarily collected, 2000 rp was obtained.
Centrifuge for 10 minutes at m.

After adding an equal amount of water to the obtained red blood cells, the pH was adjusted to 8.5 with caustic soda, alkaline protease (Alcalase 2.4 L, manufactured by Novo Industry) was added, and the mixture was heated at 55 ° C. for 3 hours. Enzyme reaction was performed. After completion of the reaction, the reaction solution was kept at 80 ° C. or higher for 30 minutes to deactivate the enzyme.

After cooling the reaction solution, the pH was adjusted to 4.0 with hydrochloric acid, and 1 hour at 5000 rpm to remove the heme iron that had precipitated.
Centrifuge for 0 minutes. The pH of the obtained supernatant was adjusted with hydrochloric acid.
The pH was adjusted to 2.0, acidic protease (pepsin, manufactured by Wako Pure Chemical Industries, Ltd.) was added, and the enzyme reaction was carried out at 40 ° C. for 3 hours.

After completion of the reaction, the reaction solution was kept at 80 ° C. or higher for 30 minutes to inactivate the enzyme, and the pH was adjusted to 8.0 using caustic soda. Next, protease (pancreatin, manufactured by Wako Pure Chemical Industries, Ltd.) was added, and the enzyme reaction was carried out at 40 ° C. for 6 hours.

After completion of the reaction, the reaction solution is kept at 80 ° C. or higher for 30 minutes to inactivate the enzyme, and the pH is adjusted with hydrochloric acid.
After adjusting to 5.5, 1/100 volume of activated carbon was added.
After stirring at room temperature for 30 minutes, the obtained filtrate was concentrated to a solid content of 30% and then spray-dried to obtain a white globin peptide powder.

The component analysis values of the obtained globin peptide are shown in Table 1, and the amino acid composition is shown in Table 2. From these results, it was considered that globin peptide is a good seasoning containing a large amount of essential amino acids composed of the same components as those of commercially available seasonings.

[0024]

[Table 1]

[0025]

[Table 2]

Example 2 Taste of the seasoning of the present invention The globin peptide and various proteolytic products obtained were dissolved in water to a protein concentration of 2%, and a sensory test was conducted. Ten expert panelists participated in the evaluation of umami, sweetness, bitterness, saltiness and sourness. As a result, as shown in Table 3, the globin peptide was superior in all respects to other proteolytic enzymes, and showed the same taste as the globin-hydrolyzate.

[0027]

[Table 3]

Example 3 Change in Taste during Production of Globin Peptide A sensory test was conducted on the globin enzymatic degradation product at each stage in the production process shown in Example 1. Ten skilled panelists evaluated the taste, sweetness, bitterness, saltiness and sourness. As a result, as shown in Table 4, it was revealed that by decomposing to a molecular weight of 3,000 or less, the same level of taste as the globin-hydrolyzed product was exhibited.

[0029]

[Table 4]

From the above, it was considered that when the molecular weight is 3,000 or more, the decomposition is insufficient, and the release of amino acids and taste-imparting peptides is small, so that the taste is low. Therefore, in order to make the globin decomposition product a seasoning superior to the hydrochloric acid decomposition product, it was considered that decomposition to a molecular weight of 3000 or less is an essential condition. The molecular weight distribution was examined by gel filtration chromatography under the following conditions.

Apparatus: high performance liquid chromatograph (weight)
rs. LC module 1) Column: ULTRASPHEROGEL SEC 20
00, BECKMAN) Elution solvent: 0.1% TFA / 50% acetonitrile Detection wavelength: 220 nm Flow rate: 1 m1 / min

Example 4 Manufacture of seasoning of the present invention in which the method of enzymatic decomposition was changed. To fresh pork red liquor collected sanitarily, sodium citrate was added to a final concentration of 0.5%, and then 2000 rp.
Centrifuge for 10 minutes at m. After adding an equal amount of water to the obtained red blood cells, the pH was adjusted to 2.0 with hydrochloric acid, an acidic protease (pepsin, manufactured by Wako Pure Chemical Industries, Ltd.) was added, and at 40 ° C.,
The enzyme reaction was carried out for 3 hours.

After the reaction was completed, the reaction solution was kept at 80 ° C. or higher for 30 minutes to inactivate the enzyme, and the pH was adjusted to 8.0 using caustic soda, followed by centrifugation at 5000 rpm for 10 minutes. Protease (Alcalase 2.0 L, manufactured by Novo Industry Co., Pancreatin, manufactured by Wako Pure Chemical Industries, Ltd.) was added to the obtained supernatant, and an enzyme reaction was carried out at 50 ° C. for 12 hours.

After completion of the reaction, the reaction solution is kept at 80 ° C. or higher for 30 minutes to inactivate the enzyme, and the pH is adjusted with hydrochloric acid.
After adjusting to 5.5, 1/100 volume of activated carbon was added.
After stirring at room temperature for 30 minutes, the mixture was filtered, and the obtained filtrate was mixed with solids 3
A seasoning containing a pale yellow globin peptide concentrated to 0% was obtained.

Example 5 Taste of the seasoning of the present invention obtained by changing the enzymatic decomposition method The powder of the globin peptide obtained in Example 1 and the seasoning containing the globin peptide obtained in Example 4 were used for protein concentration 2 What was melt | dissolved in water was adjusted so that it might become%, and sensory test was performed.

Ten skilled panelists evaluated the taste, sweetness, bitterness, saltiness and sourness. as a result,
As shown in Table 5, the globin peptides exhibited equivalent taste in both production methods. From the above results, it is considered that the same seasoning can be produced regardless of the enzymatic decomposition method and the concentration method.

[0037]

[Table 5]

[0038]

INDUSTRIAL APPLICABILITY As described above, according to the present invention, DCP and M, which are excellent in taste even when compared with hydrochloric acid-decomposing seasonings, are used.
It is possible to produce a seasoning from hemoglobin that does not contain an organic chlorine compound such as CP. Further, it becomes possible to use the waste protein produced during the production of heme iron as a seasoning.
Further, since the slaughtering blood, which is a by-product of livestock that has been discarded so far, can be effectively used as a food material, it is possible to reduce the cost for wastewater treatment or reduce water pollution in the surrounding environment.

Claims (6)

[Claims] 1. A seasoning comprising a globin peptide as an active ingredient. 2. The seasoning according to claim 1, wherein the globin peptide is produced by decomposing hemoglobin with an enzyme and has a molecular weight of 3000 or less. 3. The seasoning according to claim 2, wherein the enzyme decomposing hemoglobin is one kind or two or more kinds. 4. The globin peptide is hemoglobin 2.
It was obtained by enzymatic decomposition under conditions of 0 to 70 ° C. for 3 to 48 hours.
Seasoning listed. 5. The seasoning according to claim 1, wherein the globin peptide is obtained as a heme iron-producing residue. 6. A method of using hemoglobin as a seasoning.