JPH04197151A - Production of natural seasoning - Google Patents

Abstract

PURPOSE:To obtain a natural seasoning, good in flavor and assuming excellent tastiness by hydrolyzing a process discharge liquid produced from a production process for fishery processed foods, providing low-molecular substances, concentrating the substances, using the resultant concentrate as a stock solution, regulating the pH of the concentrate and carrying out electrodialyzing treatment. CONSTITUTION:A proteolytic enzyme is added to a process discharge liquid, produced from a production process for fishery processed foods containing polymer components to hydrolyze the polymer components. The hydrolyzed liquid is then passed through an ultrafiltration membrane and converted into low-molecular components having <=7000 molecular weight. The pH of the resultant low-molecular concentrate is regulated to >=8 to carry out electrodialyzing treatment. The obtained electrodialyzed concentrate is separated into a dialyzate and a desalted liquid. The desalted liquid is subsequently collected to afford a seasoning liquid having tastiness. On the other hand, the aforementioned dialyzate is subjected to desalting treatment to provide a solution, which is collected to provide the objective natural seasoning.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of the Invention The present invention relates to a method for producing a natural seasoning, and more particularly, to a method for producing an excellent natural seasoning that does not contain any components that exhibit an unpleasant taste.

Conventional technology In the manufacturing process of processed marine foods such as marine product broth, large amounts of process waste liquid containing polymeric components etc. are generated.

A method for producing natural seasonings from this process effluent is disclosed in, for example, Japanese Unexamined Patent Publication No. 1-187065. This method involves adding a proteolytic enzyme to the process effluent generated during the manufacturing process of seafood processed foods to hydrolyze it, and then dividing this hydrolyzed liquid into a permeate liquid and a non-permeate liquid through a membrane with fractionation molecules m1oo, ooo or less. Furthermore, this unpermeated liquid is hydrolyzed with or without the addition of a proteolytic enzyme to convert the entire amount of the process effluent into a membrane permeated liquid. Although this method has the advantage of decomposing macromolecular components such as proteins and producing a seasoning liquid with a pleasant taste, the process effluent contains components with an unpleasant taste derived from the raw materials. However, it cannot be said that it is a good natural seasoning. For example, the American giant squid contains a large amount of ammonium chloride in its muscles in order to adjust its specific gravity, which is undesirable because it gives it a sour taste.

In addition, substances that are thought to be inorganic salts are concentrated to a high intensity in the purified concentrate of Sukemune surimi exposed waste liquid, and this purulent substance contains components that have an unpleasant taste and is used as a natural seasoning. This is undesirable, and there is a need to develop a method for removing it.

In addition, as described in Japanese Patent Publication No. 64-5589, after removing the polymer components of the seafood broth by known means such as precipitation, acid treatment, and ultrafiltration, electrodialysis treatment is performed,
There is a method to recover taurine. Although this method is effective for recovering taurine, the purpose is only to extract taurine contained in seafood broth, so the dialysate after taurine extraction, including the polymer components that are removed in advance, is There is no indication of advanced usage methods.

Problems to be Solved by the Invention The present invention aims to solve the above-mentioned problems, and specifically, it aims to solve the above-mentioned problems, and specifically, it aims to solve the above-mentioned problems. The purpose of this project is to propose a method for producing excellent natural seasonings that do not require

Means for Solving the Problems and Their Effects Namely, the present invention adds an enzyme to a process effluent containing polymeric components generated from the process of manufacturing processed seafood foods, hydrolyzes the polymeric components, and produces this hydrolyzed liquid. After passing through an ultrafiltration membrane to reduce the molecular weight to less than -7,000 molecules, the concentrated solution of this reduced molecular weight solution is adjusted to a pH of 8 or higher and subjected to electrodialysis treatment to separate it into a dialysate and a desalted solution, This desalted solution is collected and used as a g4 flavoring having taste, while the solution obtained by desalting the dialysate is collected and used as a good seasoning.

Hereinafter, the configuration and operation of the means of the present invention will be explained as follows.

The present inventors investigated a method for removing components such as inorganic salts that have an unpleasant taste from the process effluent generated from the manufacturing process of seafood processed foods containing polymeric components.
Polymer components such as proteins contained in the process effluent are decomposed by proteolytic enzymes, and this decomposed liquid is passed through an ultrafiltration membrane to reduce molecular weight, and then the concentrated liquid is concentrated at a desired level. It was discovered that the solution should be adjusted to be alkaline and then subjected to electrodialysis treatment.

Further research and development was carried out, and the present invention was established based on the results of this research.

The present invention will be explained in detail below.

As the concentrated solution of the process effluent used in the method of the present invention, for example, one obtained by the method shown below is used.

That is, the raw materials used in the method of the present invention are process effluents containing polymeric components generated in the process of manufacturing seafood processed foods, such as seafood broth, and specific examples include squid boiling liquid, octopus boiling liquid, etc. These include, but are not limited to, surimi liquid, surimi draining liquid, Okiami boiling liquid, etc., as long as they contain polymeric components generated in the process of manufacturing processed seafood foods. It is preferable that a large amount of effluent can be captured and a large amount of process effluent is generated during the process of manufacturing processed marine products.

To carry out the method of the present invention, a proteolytic #F element is added to the process effluent containing polymeric components discharged from the above-mentioned seafood processed food manufacturing process to hydrolyze the polymeric components etc. in this process effluent. Then, this decomposed solution is passed through an ultrafilial to obtain a low-molecular solution having a molecular weight of at least 7°,000 or less. By lowering the molecular weight in this way, it is possible to prevent clogging of P″ia. Commercially available proteolytic enzymes are used, such as Daiwa Kasei's product name “Deskin C”, product name “Protin A3LJ, Amano Pharmaceutical product name “Protease S”
Amano” etc. The amount of these enzymes added varies depending on the content of polymer components contained in the process effluent, and is not specified, but it is sufficient if the amount used is normally used.

Add this enzyme to the process effluent all at once or in portions,
The polymer component is heated to the extent that it retains its taste, and while partially decomposed, the partially decomposed substance is taken out of the reaction system as a permeate through an ultrafiltration membrane, and this operation is repeated for the non-permeate liquid. ! Basically, it is all decomposed and turned into a low-molecular liquid.

The ultrafiltration membrane used has a molecular weight cut-off of 100.000 or less, preferably about 1.000 to 100.000.

Next, HfM is reduced to a low molecular weight, and any method that allows concentration to Br1x30 to 50% may be used. Among these, using a reverse osmosis membrane is a preferred method because it facilitates continuous operation. However, it is further concentrated to 13rix 30 to 50% by using a vacuum concentration method.

The concentrate obtained by the method described above is used as a stock solution in the method of the present invention. This stock solution can be used as a seasoning as is, but since it contains components such as inorganic salts that have an unpleasant taste, it is necessary to remove the components that have an unpleasant taste. .

As a method to remove components with this unpleasant taste,
The inorganic salts, amino i! l! Dialysis HIIl of WAri! Move to J! ! Neutral or m that indicates the taste left on the liquid side
l-amino lI! When a solution containing such substances is neutralized with an acid or the like, a natural seasoning with good taste is produced. Moreover, if the dialysate containing inorganic salts and amine MW transferred to the dialysis side is desalted, a good natural seasoning can be obtained. This 11121! For example, the pH of the dialysate is
When the amount is adjusted to 4 to 8 and subjected to electrodialysis treatment or desalination treatment using an ion exchange resin, a good natural seasoning without unpleasant taste can be obtained.

When this desalted solution is made into N, highly pure taurine can be obtained.

In the method of the present invention, the high molecular components in the process effluent are decomposed by enzymes without being removed, resulting in a low-molecular solution, and the desalted solution obtained by electrodialysis is used as a seasoning. It is an excellent natural seasoning that has better taste compared to seasonings, and does not contain any components that exhibit unpleasant taste.
In addition, since the dialysate is desalted and made into a seasoning, a good natural seasoning that does not contain components that exhibit taste, but does not contain components that exhibit unpleasant taste, can be obtained.

Moreover, the yield of these seasonings is high and natural seasonings can be obtained efficiently.

The method of the present invention will be explained below with reference to the drawings.

Figure 1 is a layout diagram of an example of a process effluent treatment equipment used when implementing the method of the present invention, and Figure 2 shows the movement state of the stock solution in the electrodialysis equipment used when implementing the present invention. It is a schematic diagram for explaining.

1 is a process effluent tank, 2 is a solid content removal device, 3 is an enzyme treatment tank, 4 is a pump, 5 is an ultrafiltration membrane, 6 is an ultrafiltration membrane permeate tank, 7 is a pump, and 8 is reverse osmosis. membrane, 9
10 is a reverse osmosis membrane permeate tank, 11 is a reverse osmosis membrane non-permeate tank, 11 is a vacuum concentrator, and 12 is an odor pump.

First, in FIG. 1, the process effluent in the process effluent tank 1 has solids (SS) such as scales removed by a solid content removing device M2, and is sent to the enzyme treatment tank 3. This enzyme treatment tank 3
A proteolytic enzyme is added to the process effluent in the process, and the enzyme is heated to an appropriate temperature, for example, 80° C. or lower, to hydrolyze polymer components and the like. The decomposed liquid is sent to the ultrafiltration membrane 5 by the pump 4, separated into permeate and non-permeate by ultrafiltration II5, and this permeate is sent to the permeate tank 6. The sample is returned to the enzyme treatment tank 3, and the sample is hydrolyzed and circulated with or without addition of an enzyme. During this circulation process, the process effluent is maintained at an appropriate temperature for the enzyme, so the fraction that has progressed to decomposition and has become low molecular weight is sequentially passed through the ultrafiltration 1!5 to the ultraP'a membrane permeation tank 6. All of the process effluent is hydrolyzed and becomes a low-molecular-weight liquid.

As described above, by controlling the enzyme decomposition reaction midway through and repeating the reaction operation while extracting certain molecules from the enzyme reaction system with the ultrafiltration membrane 5, a low-molecular-weight solution with taste is obtained. is obtained.

Furthermore, this low-molecular solution is passed through the ultrafiltration a permeate tank 6 to reverse osmosis II! 8, water and other substances with extremely small molecular weights pass through reverse osmosis I18 and are sent to reverse osmosis membrane permeate tank 9, while reverse osmosis l! Amino acids, etc. that do not permeate through the membrane are sent to a reverse membrane impermeable membrane liquid tank 10 to obtain a concentrated liquid.

Furthermore, this concentrated liquid is subjected to vacuum condensation@11, for example, to [
When 3rix is concentrated to a concentration of about 30 to 50%, an extract with taste can be obtained.

When the raw solution obtained by purifying and concentrating the process effluent as described above is subjected to electrodialysis treatment, components exhibiting unpleasant taste properties such as inorganic salts as well as components exhibiting no taste properties are removed. In this case, when the pH of the stock solution is adjusted to 8 or more, the inorganic salts, amino acids, taurine, etc. that are dissociated by the DH sub-adjustment are dialyzed by electrodialysis treatment and migrate to the dialysate side as shown in Figure 2. Amino Il is removed, but does not dissociate into the desalting solution! A natural seasoning can be obtained by neutralizing the pH of this low-molecular component and making it neutral.

In addition, when the dialysate obtained by electrodialyzing the above-mentioned 1 condensed liquid is adjusted to pH 5 and further electrodialyzed as shown in Figure 2, inorganic salts move to the dialysate side, and the removed liquid is When collected, a natural seasoning containing Il-free salts, amino**, taurine, etc. can be obtained.

Example 1 Boiled squid liquid was used as 2701 (Sr ix 2%), and as a proteolytic enzyme, Daiwa Kasei's product name [Deskin CJ 50D] was used.
Dm, using a membrane with a molecular weight cutoff of 50.000 as an ultrafiltration membrane, using the treatment equipment shown in the *i diagram to lower the molecular weight of the boiled squid liquid to a molecular weight of 7.000 or less, and B using a reverse osmosis membrane.
A concentrated liquid with r1x8% was obtained, and this concentrated liquid was further distilled under reduced pressure at a gauge pressure of 500 mm1-IQ and a temperature of 60 to 80°C to concentrate to 3 rix4Q% to obtain a concentrated liquid having a squid flavor. This concentrate is all amino I! 15.01%, free amino l! 9.39%, taurine 4.29%, solid content 4
It was 7.8%. 10j of this concentrate (raw 1) to 10%
1) Adjust to H9.1 with NaOH solution, and use an electrodialysis tank (Asahi Glass Selemion dialysis tank Pu-0b, 1120 pairs, 30
Electrodialysis was carried out using V constant voltage max 10AI at a temperature of 35°C and a current density of 2.5A d12.

The electrodialysis treatment was conducted for 50 minutes until the current flow (avg) was reached, and the desalination solution contained 2.45% taurine and 32% solids.
De-jmiI containing 4.57 and pH 8 on the dialysate side
, 3, dialysate 5.21 containing 1.34% taurine and 11.4% solid content was obtained.

This desalted solution was neutralized to I)87.2 with hydrochloric acid to prepare a seasoning. When this seasoning was subjected to a seasoning evaluation test by seven panelists, each panel evaluated that it was superior to the concentrated solution (undiluted solution) before electrodialysis in all aspects including taste presentation and taste balance. Obtained.

Next, when this dialysate was adjusted to pH 5.2 and subjected to secondary electrodialysis, the transfer of inorganic salts, etc. was almost completed in 2 hours, and the desalination solution contained 1.33% taurine and 2 solids. .3%
Desalinated solution 3.91%, taurine 0521% on the dialysate side,
Dialysate with solids content of 8.1%6. I got Ol. When this desalted solution was used as a seasoning, it had no taste but was a good natural seasoning.

In the secondary electrodialysis treatment, 51 taurine remained in the desalted solution.
．． 9Q (3,9j x 1.33%), 214.5 contained in the undiluted squid extract (1 < 51 x 4.29%)
24.2% of taurine was recovered, which was 1.04% of taurine recovered from the squid extract stock solution.

During the execution of this example, the electrodialysis of Todo Takaya's squid extract was carried out very smoothly as judged by the changes in the ammeter and PH meter, and no clogging of the electrodialysis membrane was observed as judged by the rheometer. Ta. After the work was completed, the dialysis tank was disassembled and it was confirmed that there was no need for II cleaning.

Example 2゜A concentrated solution (3r i x 40%, taurine 2.19%) was obtained by using the same processing equipment as in Example 1 except for using the drained water from exposed pollock fish and carrying out the treatment under the same conditions. .

This concentrated solution (original i12+) was electrodialyzed using the same electrodialysis tank as in Example 1. Before electrodialysis treatment, the pH was adjusted to 9.1 in the same manner as in Example 1, and the pH was adjusted to 9.1 at 36V.
I did it in the same way as the actual M@1 except that I turned on the power for 5 hours and there was no problem.
Salts, taurine, and other substances that are dissociated by DH adjustment were transferred to the dialysate side to obtain a desalted solution containing no inorganic salts.

This desalted solution was neutralized to have a DH of 7.2 and was used as a seasoning. When this seasoning and liquid B11, which is the stock solution of this seasoning, were evaluated for taste by seven panelists in the same manner as in Example 1, all of the panelists agreed that the seasoning of Example had good taste. The concentrate was evaluated as having a strong sour taste, poor balance, and an unpleasant taste. This escape 1! ! When 1% each of amino acids related to taste, such as glutamic acid and glycine, were added to the liquid, the resulting natural seasoning exhibited a very well-balanced and excellent taste. Seven panelists evaluated the taste: four said it tasted like crab, and three said it tasted like scallop.

Next, when the pH of this dialysate was adjusted to 5.1 and secondary electrodialysis was performed in the same manner as in Example 1, it was found that the desalted side contained 0.77% taurine and 2.7% solid content. desalination solution 4
．． 51 and 0.4% taurine on the dialysis side of salts, solid content 7.
A dialysate containing 8% was obtained at 6.11. When the l)H of this desalted solution subjected to secondary electrodialysis treatment was adjusted to neutrality and used as a seasoning, it was found to be a good natural seasoning that did not contain any components exhibiting an unpleasant taste. In addition, 34.7 g of taurine remained in the desalted solution after the secondary electrodialysis treatment (4,5/X0.
77%) contained in the undiluted Sukeso extract.
．． 5 Q151 x2.19%) 3). 7% of taurine was recovered, which means that 0.7% of taurine was recovered from the skeletal extract.

Example 3゜ Primary electrodialysis treatment was performed in the same manner as in Example 2 using a concentrated liquid (E3r i x 40%, taurine 3.3%) obtained by treating boiled Oki Ami (Round) liquid in the same manner as in Example 1 as a 0g liquid. did.

When the resulting desalted solution was adjusted to pH 7.2 and used as a seasoning, it had a good shrimp-like flavor without the harsh taste characteristic of Okiami.

In addition, when the dialysate was desalted using an ion exchange resin,
A good natural seasoning was obtained. Further, when the solution was subjected to taurine extraction in the same manner as in the example, the yield was 43.4%.

<Effects of the Invention> As explained in detail above, the present invention adds a proteolytic enzyme to the process effluent containing polymeric components generated from the process of manufacturing processed seafood products to hydrolyze the polymeric components. After passing the hydrolyzate through an ultrafiltration membrane to reduce the molecular weight,
1) This concentrated solution after being reduced to a low molecular weight is adjusted to 88 or higher and subjected to electrodialysis treatment to make the desalted solution into a flavoring seasoning, while the desalted solution obtained by desalting the dialysate. It is characterized by being collected and used as a good seasoning.

In the present invention, the 1-condensed liquid, which is hydrolyzed with enzymes to reduce the molecular weight and condensed without removing the high molecular components in the process effluent generated in the process of manufacturing processed seafood products, is used as the stock solution,
This "A" condensate was adjusted to pH: II! and subjected to electrodialysis treatment, so M salts, taurine, etc. were transferred to the dialysate and removed. A salt solution is obtained, and when this desalted solution is neutralized to around I) H7, a natural seasoning with good flavor and excellent taste properties can be obtained.

In addition, since the desalted solution obtained by desalting the dialysate is collected, a natural seasoning that can be used as a good seasoning and does not contain any components that exhibit an unpleasant taste can be obtained.

[Brief explanation of the drawing]

Fig. 1 is a layout diagram of an example of a process effluent treatment device used when carrying out the method of the present invention, and Fig. 2 illustrates the movement state of the stock solution in the electrodialysis machine used when carrying out the present invention. FIG. Code 1...Process effluent tank 2...Solid content removal device 3...Enzyme treatment tank 4...Pump 5...Extreme Filtration membrane 6... Ultrafiltration membrane permeate tank 7...
Pump 8...Reverse osmosis membrane 9...Reverse osmosis membrane permeate tank 10...Reverse osmosis membrane non-permeate tank 11...
・・Reduced pressure concentrator 12 ・・・Vacuum pump patent applicant Yoshihiro Yachi Co., Ltd. Attorney Yoshi Matsushita Attorney Al
Fumi Shima Figure 2 H5

Claims (1)

[Scope of Claims] 1) Proteolytic enzymes are added to the process effluent containing polymeric components generated from the process of manufacturing processed seafood foods to hydrolyze the polymeric components, and the hydrolyzed liquid is filtered through an ultrafiltration membrane. After reducing the molecular weight to a molecular weight of 7,000 or less, the concentrated liquid of this reduced molecular weight liquid is adjusted to a pH of 8 or higher and subjected to electrodialysis treatment, separated into dialysate and desalted liquid, and this desalted liquid is collected. 1. A method for producing a natural seasoning, which is characterized in that a seasoning liquid having a pleasant taste is obtained, and a solution obtained by desalting the dialysate is collected to obtain a good seasoning. 2) After the solution obtained by desalting the dialysate adjusts the dialysate to pH 4 to 8, it is subjected to electrodialysis treatment,
The method for producing a natural seasoning according to claim 1, wherein a desalted solution is collected. 3) The method for producing a natural seasoning according to claim 1, wherein the solution obtained by desalting the dialysate is obtained by desalting the dialysate with an ion exchange resin.