JPH0550263B2 - - Google Patents

Description

[Detailed description of the invention]

(Industrial Application Field) The present invention relates to a method for producing a natural protein seasoning made from animal Achilles tendon to improve the flavor of foods. (Prior art) Extracts of livestock meat, seafood, etc., which are conventionally produced by extracting soluble components from livestock meat, seafood, etc., contain large amounts of complex flavoring components that cannot be obtained with chemical seasonings, and have a poor taste. It is widely used as a strong, so-called umami-imparting natural seasoning. Methods for producing such extracts include extracting raw materials with hot water under normal pressure or increased pressure, separating them into a residue and an extract, and concentrating or drying the extract to make a seasoning; It was produced by concentrating or drying the broth used to produce canned livestock meat, or by hydrolyzing soybean protein with enzymes and/or acids, etc. The extracts obtained by each of these methods are rich in umami components such as various amino acids, peptides, and ribonucleic acids, and are natural seasonings that impart a rich, umami flavor. However, in recent years, with the development of processed foods such as prefabricated foods, natural seasonings have become one of the important food ingredients.In addition to simply imparting umami, natural seasonings have no taste in themselves and are added to foods. There is a growing need for so-called flavor-enhancing natural seasonings, which are natural seasonings that provide rich flavor when used. In order to meet the above-mentioned demands, various efforts have been made. For example, polypeptides with a molecular weight greater than 20,000 and less than 100,000 obtained by ultrafiltration of the decomposed solution after decomposing animal proteins or plant proteins have been made. A method for improving the flavor of foods and drinks by adding them to foods and drinks (Japanese Patent Application Laid-open No. 141858/1983), and a method for adding animal fats and oils, meat extracts, collagen decomposition products, sugars, soy sauce, and vegetables to the mixture; A method for producing a food flavor improver (Japanese Patent Publication No. 58-46813) has been proposed in which the water content of the food is adjusted to 3 to 30% by weight and then heated at 90° to 190°C. (Problems to be Solved by the Invention) However, the natural seasoning obtained by the method disclosed in JP-A-61-141858 has weak seasoning power, and as described in the comparative example below, the natural seasoning obtained by the present invention In order to achieve the same seasoning effect as seasonings, it not only requires adding 4 to 5 times the amount, but also the manufacturing cost is high, and the performance of the filtration membrane deteriorates due to clogging during continuous use. It has the disadvantage of requiring external filtration. In addition, in the method of Japanese Patent Publication No. 56-46813, collagen hydrolyzate is used to produce a flavor improver, but it is heated at 90° to 190°C after being mixed with meat extract, sugar, and vegetables. The main thrust of the flavor is meat extract and vegetables, and the role and effect of collagen hydrolyzate is not clearly described. (Means for Solving the Problems) In view of the above-mentioned conventional problems, the present invention was made for the purpose of developing a flavor-enhancing natural seasoning that improves the flavor of foods and gives them a rich body taste. be. The gist of the present invention for achieving such an object is to steam the Achilles tendon of an animal without adding water, then cut the steamed Achilles tendon into pieces, and then decompose it by the action of a proteolytic enzyme. The present invention relates to a method for producing a natural protein seasoning, which comprises inactivating enzymes by heating, removing undecomposed substances and foreign substances by sieving, and homogenizing the resulting proteolytic solution. (Function) Natural seasonings obtained by steaming animal Achilles tendons, then decomposing them with proteolytic enzymes, and then homogenizing them have almost no flavor on their own, but are suitable for foods. When added in small amounts, it imparts a rich, rich flavor that cannot be obtained with conventional natural seasonings, and has a flavor-enhancing effect that improves the flavor by removing the harshness of spices and saltiness. (Example) Next, the present invention will be described in detail based on an example. The Achilles tendon used as a raw material in the present invention is bovine,
It can be from any four-legged animal such as a pig, sheep, or horse, and should be collected in a sanitary manner. Normally, the Achilles tendon contains about 60-70% water, 20-25% protein, and 3% oil.
90% is collagen, making it a material with high protein content. In particular, cattle Achilles tendon is highly suitable as a raw material for use in the present invention because it is well distributed and can be stably supplied. In the present invention, the first step is to steam the Achilles tendon of an animal. In this steaming method, the Achilles tendon is placed in a container and placed in a retort, and the Achilles tendon is steamed for 30 minutes or more at a center temperature of 100° to 120°C. That is, the temperature in the retort is usually set at 100° to 120°C, preferably 115° to 120°C, and steaming is carried out for 1.5 to 3.0 hours, preferably about 2 hours. That is, by heating with moist heat in the retort, there is an advantage that heating can be performed without adding water, and that the steaming time can be extremely shortened by adding pressure. At this time, collagen, a protein contained in the Achilles tendon, is denatured by heat and becomes water-soluble gelatin, while other proteins become insoluble. However, the amount of protein that becomes insoluble is very small and does not actually pose much of a problem in terms of yield. In this case, if the temperature conditions for steaming are below the above range, the collagen will not be sufficiently gelatinized, and the Achilles tendon after steaming will become very hard due to the presence of undenatured collagen, and it will be shredded and enzymatically decomposed after steaming. Processing is not successful. Next, the Achilles tendon, which has been heat-denatured by steaming and turned into gelatinized Achilles tendon, is shredded. Any of a meat chopper, slicer, bone chopper, etc. may be used for this shredding, and it is preferable to shred it into pieces of 5 mm or less in diameter for the enzymatic reaction in the subsequent step. The chopped Achilles tendon is then hydrolyzed with proteolytic enzymes. Hydrolysis by this proteolytic enzyme is carried out near neutrality, so it is undesirable from the standpoint of preventing spoilage if the optimum temperature of the enzyme is too low. It is preferable to use a protease at an optimum temperature of 40° to 70°C in consideration of bacterial growth. Examples of this protease include papain (e.g., commercially available products such as "Pronase" and "Bioplase"), protease (e.g., "Amano A"),
One or more of the following are used: (commercially available as "Tacinase"), fuicin, promeline (commercially available as "Tasinase", etc.). For proteolytic treatment, the resulting decomposed product has a viscosity of 200 to 600 cps when measured at 30°C with a Tokyo Keiki B-type viscometer No. 2 spindle at 20 rpm.
It is necessary to implement it so that it becomes. (See Table 1 of Test Examples) When the viscosity of the enzymatically decomposed product exceeds 600 cps, there are many undecomposed substances, which is not good in terms of yield and has almost no seasoning effect. Furthermore, if the viscosity is less than 200 cps, the decomposition progresses too much, resulting in a bitter taste, and the homogenized state is broken after homogenization treatment in the subsequent process, resulting in oil separation. The amount of enzyme to be added may be within the range in which a decomposed product having the above-mentioned viscosity can be obtained, but from the viewpoint of operability, it is preferably 0.1 to 0.5% by weight based on the steamed and shredded Achilles tendon. For example, 0.1% by weight of papain (manufactured by Amano Pharmaceutical) was added to shredded heat-treated Achilles tendon, and then
Disassemble for 30 min at °C. Next, this decomposed solution was heated to 95°~
Deactivate papain by heating at 100°C for 15-20 minutes. Next, the obtained decomposition product is 40 to 60 mesh (JIS
Sieve with a standard sieve to remove undecomposed substances, foreign substances, etc. Next, the decomposition liquid that has passed through the PH is homogenized. This homogenization treatment is performed with the intention of re-emulsifying the oil contained in the Achilles tendon and making the particles contained in the decomposition liquid finer. First, perform preliminary homogenization using one or more commonly used homogenizers such as Disper Mill, Mycolloider, and Homomixer, and then homogenize using a high-pressure homogenizer under a pressure of 150 to 200 kg/cm ² . It is preferable to Although the decomposition liquid homogenized in this way had little flavoring power by itself, it was an excellent product that significantly improved the flavor and imparted a rich body taste when added in small amounts to foods. Typical applications include 0.3 to 0.5% by weight for soups and 1 to 2% for boiled foods.
Good results were obtained when adding % by weight. Note that the homogenized decomposition liquid obtained as described above can be further concentrated to obtain a concentrated extract if necessary. In this case, the degree of vacuum is 45~60mmHg, and the temperature of the product is 50℃~70℃.
By concentrating under reduced pressure at ℃, the solid content was reduced to 50%.
% by weight of a pasty natural protein seasoning is obtained. This paste-like natural protein seasoning has 66% at room temperature.
During the storage test for several months, there was no effect on the quality. In addition, since this pasty natural protein seasoning contains oil, oxidation of the oil is normally a problem, but it was found that it oxidized during an oven test at 63°C and was stable for two months. The Achilles tendon decomposition paste-like seasoning liquid obtained by the above method can be further dried and powdered if necessary. This drying method may be any conventionally known drying method such as freeze drying, spray drying, vacuum drying, etc. In this case, an appropriate amount of excipients such as dextrin may be added to form a powder. The quality of the powdered seasoning thus obtained was not affected in the same way as the above-mentioned paste-like natural protein seasoning even when it was stored in a sealed container at room temperature for 6 months. Also, during an oven test at 63°C, the product remained stable for two months without oxidation of the oil. Test Example According to the manufacturing method described in Manufacturing Example 1 below, shredded heat-treated bovine Achilles tendon was prepared. As proteolytic enzymes, papain W-40 (Amano Pharmaceutical), Bioplase SP-4 (Nagase Sangyo), protease "Amano A" (Amano Pharmaceutical), pronase AS (Kaken Chemical), and promelin F (Amano Pharmaceutical) were used. 500 g of the heat-treated beef Achilles tendon was placed in a 1-volume stainless steel beaker, and the temperature was adjusted to the optimum temperature for each enzyme. Then, 0.4% by weight of each enzyme was added, and enzymatic degradation was continued for 2 hours with occasional stirring. After collecting each sample every 20 minutes from the time of enzyme addition, incubate at 95℃ for 10 minutes.
Heat deactivation treatment was performed for 1 minute. After measuring the viscosity of this enzymatically decomposed liquid, it was subjected to a sensory test, and then concentrated according to the method described in Production Example 1 below and subjected to a separation test. The viscosity was measured using a Tokyo Keiki B-type viscometer with a No. 2 spindle at 20 rpm and a product temperature of 30°C. After 100 g of this Achilles tendon concentrate was canned and allowed to stand at room temperature for 2 months, the presence or absence of separation was examined, and the results are shown in Table 1 below.

【table】

[Table] As shown in Table 1 above, when the viscosity of the enzymatically decomposed solution when measured at 30°C is less than 200 cps, separation of components occurs, which is not preferable. The sensory test was conducted in the same way as in Production Example 1, using oden soup.
0.5% by weight of each enzymatic decomposition solution was added to prepare a test product.
In addition, a control product without the addition of decomposition liquid was used. A panel of 30 experts selected one rich and flavorful item.
Table 2 below shows the results of a sensory test carried out at a risk of 5% according to Kramer's test method.

【table】

[Table] As shown in Table 2 above, as a result of the sensory test, it was found that when the viscosity of the decomposed product exceeds 600 cps, there is no seasoning effect. Therefore, from the results shown in Tables 1 and 2, it was found that the viscosity of the enzymatically decomposed product is preferably about 200 to 600 cps when measured at a temperature of 30°C. Comparative Example An Achilles tendon seasoning was prepared as a product of the present invention according to the manufacturing method described in Manufacturing Example 1 below. On the other hand, a control product was prepared as follows according to the method described in JP-A-61-141858. That is, 0.2 g of proteolytic enzyme (Bioplase SP-4) was added and dissolved in 5% gelatin solution 2, the pH of this solution was adjusted to 7.2, and then the gelatin was stirred gently at 50°C for 1 hour. I let it break down. After completion of the decomposition, the enzyme was heated at 80° C. for 5 minutes to inactivate the enzyme to obtain a decomposed seasoning liquid. This decomposed solution was ultrafiltered using Amicon's hollow fiber system DC4 type, and a fraction with a molecular weight of 20,000 to 100,000 was collected.
About 30 g of powder was obtained by freeze-drying, and this powder was used as a control product. Both of the above samples were added and dissolved in the oden soup of Production Example 1, and a sensory test was conducted by a panel of 30 experts. That is, the decomposed seasoning liquid obtained by the present invention
Each of the 0.3% by weight additive and the polypeptide obtained by the method disclosed in JP-A-61-141858.
Comparisons were made between 0.4, 0.8, 1.2, and 1.6% additive products. Judgments were made according to Kramer's test method with a risk rate of 5%, with the richness and good flavor ranked first.
The results of the above sensory test are shown in Table 3 below.

【table】

[Table] As shown in Table 3, the Achilles tendon decomposition seasoning obtained by the present invention has an additive amount of 1/4 to 1 compared to the polypeptide produced by the ultrafiltration method described in JP-A-61-141858. It was found that an amount of /5 had the same seasoning effect. Production example 1 40 kg of commercially available raw beef Achilles tendon with a collagen content of 22% by weight and a water content of 61% by weight was placed in 20-capacity stainless steel containers of 10 kg each, placed in a retort, and pressure-cooked for 2 hours at a retort temperature of 115°C. did. At this time, the center temperature of Achilles' rights was 110°C.
Next, the temperature inside the retort was brought down to 100°C or less while pressurized cooling with compressed air, and then the softened steamed Achilles tendon was taken out of the stainless steel container and cut into pieces with a hole diameter of 5 mm using a bone chopper model MKBC32 manufactured by Masuko Sangyo. , tattered Achilles tendon
Obtained 39.5Kg. Next, the obtained crumbly Achilles tendon was placed in a vacuum rheo kneader KHU-1 manufactured by Kajiwara Industries, and the temperature was raised to 60.
After cooling to ℃, papain W-40 manufactured by Amano Pharmaceutical,
A solution of 40 g dissolved in 200 ml of water was added, and while stirring with a stirring blade at 24 rpm, the mixture was held at 60° C. for 30 minutes to hydrolyze it, yielding 39 kg of liquid Achilles tendon decomposition product. 39 kg of the obtained Achilles tendon decomposition product was held at 95°C for 15 minutes to inactivate papain. Next, 38.4 kg of the Achilles tendon decomposition product was milled through a disper mill with a clearance of 0.3 mm. The ground Achilles tendon decomposition product was filtered using a 50-mesh bucket centrifuge (2000 rpm), and the filtered decomposition product at a temperature of 70°C was homogenized under a pressure of 150 kg/cm ² using a high-pressure homogenizer manufactured by Fukao Seiki Seisakusho. 37 kg of homogenized Achilles tendon extract was obtained. The obtained Achilles tendon extract was again put into the Kajiwara Kogyo Vacuum Leoneader, and 3.8 kg of purified salt was added and stirred to completely dissolve it. Next, heat the product to 95℃ and keep stirring for 20 minutes.
After holding for a minute, the mixture was concentrated under reduced pressure at 50 mmHg and a product temperature of 60°C to obtain 25 kg of salted Achilles tendon extract in the form of a paste with a solid content of 60% by weight. This paste-like extract had a unique flavor, and the flavor was not affected at all even when it was kept at room temperature for 6 months. On the other hand, 20 g of Meiji Seika's "Oden no moto" was dissolved in 1 hot water, and then 0.2, 0.4, and 0.6% by weight of each of the above paste-like salted Achilles tendon extract was added. These test products were subjected to a sensory test by a panel of 30 experts, using a paste-like salted oden soup without the addition of Achilles tendon extract as a control product. As for the evaluation of the sensory test, the control product was given 0 points, and the effect is that it harmonizes with the flavor of "Oden base" and has a richness. Very effective...3 points, Effective...2 points, Somewhat effective...
The panel was asked to enter a rating on a four-point scale ranging from 1 point, no effect to 0 points, and the total score of the 30 panelists was calculated. The results were as shown in Table 4 below.

[Table] As shown in Table 4 above, when the salted Achilles tendon extract according to the present invention was added to "oden base", the sensory test showed that adding 0.2% by weight was somewhat effective to effective, and adding 0.4% by weight was slightly effective. It is effective,
Addition of 0.6% by weight was judged to be very effective. Production Example 2 15 kg of commercially available frozen Achilles tendon with a collagen content of 23% by weight and a water content of 63% by weight was shredded with a slice width of 1.5 mm using a Shonan Sangyo Frozen Cutter MZ type. 13 kg of the frozen Achilles tendon was placed in the vacuum rheo kneader described in Production Example 1, and after adding 13 kg of hot water, the mixture was heated to a temperature of 100°C and held for 1.5 hours while stirring with a stirring blade at 24 rpm. 18Kg of shredded Achilles tendon that is then boiled and softened
was cooled to a product temperature of 50℃, 75g of Bioplase SP-4 manufactured by Nagase Sangyo dissolved in 300ml of water was added, and while stirring with a stirring blade at 24rpm, the mixture was held at 50℃ for 30 minutes to perform hydrolysis. Liquid Achilles tendon decomposition product
Got 15Kg. 15 kg of the obtained decomposed product was held at 95°C for 15 minutes to inactivate bioplase. The above decomposed product was passed through a 10 mesh sieve and then passed through a disper mill with a clearance of 0.2 mm to be ground.
13.5 kg of the obtained ground product was passed through a 50-mesh bucket centrifuge (2000 rpm) to obtain a filtrate with a product temperature of about 70°C. The obtained filtrate was put into the vacuum rheonneader described in Production Example 1, heated to 95°C while stirring at 24 rpm with a stirring blade, and held for 20 minutes to obtain a solid content of 22% by weight.
12.2 kg of Achilles tendon extract was obtained. Add 12.2 kg of the above Achilles tendon extract at an inlet temperature of 140°C.
Spray drying was performed using a spray dryer L-8 model manufactured by Okawara Kakoki under conditions of an outlet temperature of 80° C. to obtain 2.1 kg of Achilles tendon extract powder with a water content of about 3% by weight. This Achilles tendon extract powder had no effect on flavor or quality even after being stored at room temperature for 6 months. 0.1, 0.2, and 0.3% by weight of each of the above Achilles tendon extract powders were added to the "oden base" described in Production Example 1,
It was subjected to a sensory test by a panel of 30 experts. In contrast, a product without the addition of Achilles tendon extract powder was used as a control product. The control product was given a score of 0, and the effect was that the flavor was in harmony with "Oden base" and had a rich taste.The product was given a score of 3 for very effective, 2 for effective, and 1 for somewhat effective.
The total score of 30 people was calculated by asking the panel to write down their scores on a four-point scale, ranging from 0 points to 0 points for no effect. The results were as shown in Table 5 below.

[Table] As shown in Table 5 above, for "Oden base",
When the Achilles tendon extract powder according to the present invention was added, a sensory test determined that addition of 0.1% by weight was slightly effective to effective, and addition of 0.2 to 0.3% by weight was effective. (Effect of the invention) The natural protein seasoning obtained by the method of the present invention is
By adding a small amount to food, it has an unprecedented flavor-improving effect. In other words, it has almost no flavoring power by itself, but when added to food, it has the effect of seasoning and imparting a rich rich flavor. For example, Compared to conventionally known polypeptides obtained by ultrafiltration of animal and plant proteolytic solutions, it is superior in that it can produce the same seasoning effect when added in 1/4 to 1/5 the amount. The Achilles tendon seasoning according to the present invention includes ramen noodles,
It can be added as a seasoning to cooked foods such as champon, fried rice, etc., soups, curries, oden, korotsuke, etc., and is also versatile enough to be used in the production of general processed foods and drinks. Furthermore, the method of the present invention, in which almost all of the effective seasoning components are extracted from the Achilles heel, which until now has been used only as a waste, can be said to be a revolutionary technology from the standpoint of effective utilization of animal and plant protein resources.

Claims (1)

[Claims] 1. Steaming animal Achilles tendon without adding water,
Next, the steamed Achilles tendon was shredded and treated with a proteolytic enzyme to determine the viscosity when measured at a temperature of 30℃.
Decompose it to 200 to 600 cps, then heat and deactivate the enzyme, and then sieve and remove undecomposed substances and foreign substances.
After the obtained proteolytic solution is subjected to the usual homogenization treatment, it is divided into 150 to 200 kg/kg using a high-pressure homonagezer.
A method for producing a natural protein seasoning characterized by homogenization treatment under pressure of ^cm2 . 2. Claim 1, in which the Achilles tendon is placed in a container, placed in a retort, and steamed without adding water.
The method for producing the natural protein seasoning described in Section 1. 3. The method for producing a natural protein seasoning according to claim 1, wherein the Achilles tendon is steamed at a center temperature of 100 to 120°C for 30 minutes or more. 4. The method for producing a natural protein seasoning according to claim 1, wherein the steamed Achilles tendon is cut into pieces of 5 mm or less in diameter.