JPS63105652A - Production of natural protein seasoning - Google Patents

Abstract

PURPOSE:To produce a natural protein seasoning capable of providing rich taste when added to a food in a small amount and improving flavor of the food, by subjecting and Achilles' tendon of animal to steaming and boiling treatments and then hydrolysis treatment with a proteinase and homogenizing the hydrolyzed protein. CONSTITUTION:Achilles' tendon of animal such as cow, pig, horse, etc., is put in a vessel and the vessel is put in a retort and the tendon is subjected to steaming and boiling treatments at the center temperature of 100-120 deg.C for >=30min without adding water. The steamed and boiled Achilles' tendon is finely cut into <=5mm diameter and reacted with a proteinase to hydrolyze so that the viscosity when measured at 30 deg.C is 200-600cps and an unhydrolyzed product and foreign matter are removed and the resultant protein hydrolystate is subjected to normal homogenization treatment and further to homogenization treatment with a high pressure homogenizer under pressure of 150-200kg/cm<2>.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to a method for producing a natural protein seasoning using animal Achilles' boat as a raw material 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 a large amount of complex flavor components that cannot be obtained with chemical seasoning F3+, 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 the raw materials with hot water under normal pressure or pressure, separating the remaining aroma part and the extract part, and concentrating or drying the extract part to make seasonings. It was produced by concentrating or drying the broth used to produce canned meat to make a seasoning, or by hydrolyzing soybean protein with enzymes and/or acids, etc.

All of the extracts produced by 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, with the development of processed foods such as assembled foods in recent years, natural seasonings have become an important food ingredient.
Moreover, there is a growing need for so-called flavor-enhancing natural seasonings, which not only impart umami flavor, but also have no taste on their own, but which impart rich flavor to foods when added to them.

In order to meet the above-mentioned demands, various efforts have been made. For example, after decomposing animal or vegetable proteins, the decomposition solution is ultrafiltrated to obtain a molecular weight of 20.
A method for improving the flavor of foods and drinks by adding polypeptides larger than 000 and less than or equal to 10o, ooo to foods and drinks (Japanese Patent Application Laid-Open No. 141858/1985), and also animal fats and oils, meat extracts, collagen decomposition products, and sugars. , soy sauce, and vegetables were mixed, and the water content in the mixture was adjusted to 3 to 30% by weight.
Method for producing food flavor improver by heating at 0' to 190°C (
Japanese Patent Publication No. 56-11'6813) and the like are disclosed.

(Problem to be Solved by the Invention) However, the natural seasoning r1 obtained by the method disclosed in JP-A-61-141858 has a weak seasoning power.
J: Sea urchin described in Comparative Example 2 below In order to exhibit the same seasoning effect as the natural protein seasoning r1 obtained by the present invention, not only is it necessary to add 4 to 5 times the amount, but also it is necessary to add it in the manufacturing process. The drawback is that it requires ultrafiltration, which is expensive and reduces the performance of the filtration membrane due to contamination.

In addition, in the method of Japanese Patent Publication No. 56-46813, collagen hydrolyzate is used to produce a flavor improver, but after mixing with meat extract, sugars, and vegetables,
The main idea is to heat at ~190°C, and the taste is mainly 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 method of producing a natural protein seasoning is further characterized in that after the enzyme is inactivated by heating, undecomposed substances and foreign substances are removed by sieving, and the obtained proteolytic solution is homogenized.

(Function) The natural seasoning obtained by steaming the Achilles' leg of an animal, then decomposing it with a proteolytic enzyme, and then homogenizing it has almost no flavor on its own. However, when added in small amounts to food, it gives a rich flavor that cannot be obtained with conventional natural seasonings,
It has a flavor-enhancing effect that removes salty taste and improves the flavor.

(Example) Next, the present invention will be explained in detail based on examples.

The Achilles grains used as raw materials in the present invention include cows, pigs, sheep,
Use any material from Nishio animals, such as horses, that has been collected in a hygienic manner. Achilles key usually has a moisture content of 60~
Contains about 70% by weight, 20-25% protein, and 3% oil, and 80-90% of the protein is collagen.
It is a material with high protein content. In particular, the Achilles region has a well-developed distribution system and can receive a stable supply, making it extremely suitable as a raw material for use in the present invention.

In the present invention, as a first step, animal Achilles pus is steamed.

As for this steaming method, Achilles is placed in a container and housed in a retort, and the center temperature of each Achilles is adjusted to 100' to 1.
Steam at 20°C for 30 minutes or more. That is, the temperature inside the retort is usually 100' to 120°C, preferably 115° to
Steam at 120°C for 1.5 to 3.0 hours, preferably about 2 hours.

In other words, by heating with moist heat inside the retort,
It has the advantage that it can be heated without adding water, and that the steaming time can be extremely shortened by adding pressure. At this time, collagen, which is a protein contained in the Achilles layer, is denatured by heating and becomes water-soluble gelatin, while other proteins become insoluble. However, the amount of protein that becomes insoluble is small (a small amount, so it actually does not pose much of a problem in terms of yield. In this case, if the steaming temperature conditions are below the above range, the collagen will not be sufficiently gelatinized, and the undenatured collagen will be lost.) Due to the presence of the Achilles key after steaming, it becomes very hard, and the shredding and enzymatic decomposition treatment after steaming cannot be carried out successfully.Next, during the steaming, the collagen is thermally denatured and turned into gelatin, and the Achilles key becomes very hard. Shred.This shredding can be done using either a meat chopper slicer or a bone chopper, and it is preferable to shred it into pieces with a diameter of 51III11 or less for the enzymatic reaction in the subsequent process. Next, it is hydrolyzed with a proteolytic enzyme. Hydrolysis with this protease takes place near neutrality, so if the optimum temperature of the enzyme is too low, it is undesirable from the standpoint of preventing spoilage. Temperature is 40' to 70' to allow for bacterial growth.
It is preferable to use one at ℃. Examples of this protease include papain (e.g. commercially available as "pronase" and "biobrase"), protease (e.g. commercially available as "Amano△"), ficin, promelin (e.g. commercially available as "tacinase"), etc. Use one or more types. For proteolytic treatment, 1q of decomposed product was measured at 30°C using Tokyo Keiki B-type viscometer No.

2 spindles, viscosity measured at 20 rl) m
It is necessary to perform the operation so that the speed is ~600 cps. (See Table 1 of Test Examples) If the viscosity of the enzymatically decomposed product exceeds 600 CI)S, there will be a large amount of undegraded material, resulting in poor yield or almost no seasoning effect. Further, if the viscosity is less than 200 Cll5, the decomposition progresses too much, resulting in a bitter taste, and the homogenized state is broken after the homogenization treatment in the subsequent step, resulting in the separation of oil. The amount of enzyme to be added may be within the range in which a decomposed product with the above viscosity can be obtained, but from the viewpoint of operability, it is recommended to add the enzyme in an amount of 0.1 to 0.5% by weight based on the Achilles key that has been shredded after steaming. is preferred. For example, 0.1% by weight of papain (manufactured by Ohno Pharmaceutical Co., Ltd.) is added to shredded heat-treated Achilles and then decomposed at 60° C. for 30 minutes. Next, this decomposition liquid is heated at 95° to 100° C. for 15 to 20 minutes to deactivate papain. Next, the obtained decomposed product is sieved through a 40 to 60 mesh sieve (JIS standard) to remove undecomposed foreign matter and the like. Next, the decomposed liquid that has passed through the sieve is homogenized.

This homogenization treatment is performed with the intention of re-emulsifying the oil contained in the Achilles eye and making the particles contained in the decomposition liquid finer. First, preliminary homogenization is performed using one or more commonly used homogenizers such as Disper Mill, Mycolloider, and Homomixer, and then a high-pressure homogenizer is used to produce 15-8 = 〇~200 kg/ Homogenization is preferably carried out under pressure of cm2. Although the decomposed liquid homogenized in this way had little flavoring power by itself, it was excellent in that when added in small amounts to foods, it significantly improved the flavor and imparted a rich body taste.

As a typical application example, for example, in soups, 0
．． 3-0.5% by weight, 1-2% by weight for boiled foods
Good results were obtained when adding 19. Note that the homogenized decomposition liquid obtained as described above can be further concentrated to obtain a concentrated extract if necessary.

In this case, vacuum degree 45/60mm HO 1 product vortex 50°~7
By concentrating under reduced pressure at 0°C, a paste-like natural protein seasoning with a solid content of 50% by weight is obtained. This paste-like natural protein seasoning had no effect on quality during a 6-month storage test at room temperature. Also, this base I-
Natural protein seasoning r1 contains oil, so it usually
Oxidation of the oil is a problem, but it was found to be stable against oxidation for two months during an oven test at 63°C.

The 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 excipient such as dextrin may be added to form a powder.

The quality of the thus obtained powder seasoning was not affected in the same way as the pasty natural protein seasoning even when it was stored in a hermetically sealed container at room temperature for 6 hours. Also, during an oven test at 63°C, there was no oxidation of oil and the product remained stable for two months.

According to the production method described in Production Example 1 in the second half of the test example, shredded heat-treated bovine Achilles tendon was prepared. Proteolytic enzymes include papain W-40 (Amano Pharmaceutical), piobrase 5P-4 (Nagase Sangyo), and protease [Amano AJ (Amano Pharmaceutical).
, Pronase As (Kaken Chemical), and Bromelin F (Amano Pharmaceutical) were used.

The heat-treated beef Achilles 1I500o was placed in a 1Q 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. Each sample was collected every 20 minutes from the time of enzyme addition, and then heat-inactivated at 95° C. for 10 minutes.

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 No. 2 spindle, 20 rpm, and 30° C. using a B-type viscosity cutter manufactured by Tokyo Keiki Co., Ltd. After 100 g of this Achilles rights 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 1 (Note) Viscosity is a measured value at a product temperature of 30°C and is expressed in cps.

Presence or absence of separation (failure)) No separation (±) Slight separation (+)
Completely represents separation.

As shown above, when the viscosity of the enzymatically decomposed solution when measured at 30° C. is less than 200 CI), separation of components occurs, which is not preferable.

In the sensory test, as in Production Example 1, 0.5% by weight of each enzymatic decomposition solution was added to the oden soup as a test product, and a control product was prepared without the addition of the decomposition solution. Table 2 below shows the results of a sensory test carried out by a panel of 30 experts, who ranked products with rich body taste and flavor as No. 1 according to Kramer's test method at a risk of 5%.

Table 2 As shown in Table 2, as a result of the sensory test, the viscosity of the decomposed product was 6.
It was found that when the degree of decomposition exceeds 00 CI)S, there is no seasoning effect.

Therefore, from the results shown in Tables 1 and 2, the viscosity of the enzymatically decomposed product was 200 to 60 when measured at a temperature of 30°C.
It was found that approximately 0 C11S is suitable.

Comparative Example An Achilles key seasoning was prepared according to the manufacturing method described in Manufacturing Example 1 below. On the other hand, JP-A-61-14.1.

According to the method described in Japanese Patent No. 858, a control amount was adjusted as follows. Dissolve 0.2 (l) of protease (bioplase 5P-4) in 2Q of 5% geladin solution and adjust the pH to 7.
2 was also decomposed at 50° C. for 1 hour with gentle stirring.

After the decomposition was completed, the mixture was heated at 80° C. for 5 minutes to deactivate the enzyme and obtain a decomposed seasoning liquid. This decomposed solution was ultrafiltered using Amicon's hollow fiber system DC4 model to separate fractions with molecular weights of 20.000 to 100.000, which were freeze-dried to obtain approximately 30 g of powder, which was then added to a control amount. And so.

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 amount obtained by the present invention, the added product of 0.3% by weight of the dissolved seasoning liquid, and each O64,0,8,1 of the polypeptide obtained by the method disclosed in JP-A-61-141858. ,2,
Comparisons were made between 1 and 6% additive products.

Judgments were made according to Kramer's test method with a risk rate of 5%, with richness and good flavor ranked first.

The results of the above sensory test are shown in Table 3 below.

Table 3 As shown in Table 3, the amount of the Achilles hydrolysis seasoning obtained according to the present invention is 1/1 that of the polypeptide produced by the ultrafiltration method described in JP-A-61-141858. It was found that amounts of 4 to 115 had the same seasoning effect.

艮1''LL Raw beef Achilles' commercial product with collagen content of 22% by weight and moisture content of 61% by weight 40K (L, 10KQ each 2OQ
The mixture was placed in a stainless steel container, placed in a retort, and then pulled into a retort (pressure steamed at 15° C. for 2 hours). At this time, the center temperature of the Achilles right was 110°C. Next, after reducing the temperature inside the retort to 100℃ or less while cooling under pressure with compressed air, take out the softened steamed Achilles from the stainless steel product container and use a bone chopper M manufactured by Sodo Sangyo.
Shredded with a hole diameter of 5IIIl using KBC32 type,
A crumbly Achilles! 1139.5K(] was obtained.

Next, the obtained 1-mellow Achilles tendon was placed in a vacuum leonider Kl-1'U-1 manufactured by Seihara Kogyo Co., Ltd., and after cooling to a temperature of 60°C, Ohno Pharmaceutical's papain W-40 dissolved in 200 + 11Q water '10 (I) was added and the mixture was hydrolyzed by holding at 60° C. for 30 minutes while stirring at 24 rl with a stirring blade to obtain a liquid Aki7less Borolyzate 39.

The obtained Achilles key decomposition product 39K () was heated at 95°C for 15 minutes.
The papain was inactivated by holding for a minute. Next, the Achilles boat decomposition product 38.4K(+) was milled through a disper mill with a clearance of 0.3 mm.

After filtering the ground Achilles boat decomposition product with a 50× mesh packet type centrifuge (200 Qrpm), the product was 70%
The filtered decomposition product was homogenized at 150 K(]/cm2 using a high-pressure homogenizer manufactured by Fukao Seiki Seisakusho to obtain 37 kg of homogenized Achilles vaginal extract.

The obtained Achilles spider extract was again put into the Kajiwara Kogyo Vacuum Leonider, and 3.8 kg of purified salt was added and stirred to completely dissolve.

Next, the product temperature was heated to 95°C, held for 20 minutes while stirring, and concentrated under reduced pressure under conditions of 50 mmHg and a product temperature of 60°C to obtain a paste-like salted Achilles Key Extract 25K (l) with a solid content of 60% by weight. Ta.

This paste-like extract had a unique flavor, and the flavor was not affected in any way even when it was kept at room temperature for 6 days.

On the other hand, dissolve 20g of Meiji Seika's "Oden no moto" in 1Q of hot water, then add 0.0% each of the above base 1-form salted Achilles belly extract.
．． 2.0.4.0.6% by weight was added. These test products were subjected to a sensory test by a panel of 30 experts, using oden soup without the addition of salted Achilles extract in the form of a paste as a control product. As for the evaluation of the sensory test, the control product was given 0 points, and "
It harmonizes with the flavor of "oden base" and has a rich taste, and is very effective... 3 points, Effective... 2
4 points, somewhat effective...1 point, no effect...0 points
The panel was asked to write down the graded scores, and the total score of the 30 panelists was calculated. The results were as shown in Table 4 below.

Table 4 As shown in the above table, when the salted Achilles eye extract according to the present invention is added to "oden base", 0.2% by weight
It was judged in a sensory test that the addition was slightly to effective, the addition of 0.4% by weight was effective, and the addition of 0.6% by weight was very effective.

Production Example 2 Commercially available frozen Achilles with a collagen content of 23% by weight and a moisture content of 63% by weight! ! 115K () was shredded with a Shonan Sangyo Frozen Cutter MZ type under conditions of a slice width of 1.5 mm, and the obtained frozen Achilles l was cut into pieces.
1113 kg was put into the vacuum leonider described in Production Example 1, and after adding 139 g of hot water, the product was heated to a temperature of 100° C. and held for 1.5 hours while stirring with a stirring blade at 24 rpm.

Next, the shredded Achilles [118 KO that had been softened by boiling was cooled to a temperature of 50°C, and 75 g of Bioplase 5P-4 manufactured by Nagase Sangyo dissolved in 300 mQ of water was added, while stirring with a stirring blade at 24 ROM. Hydrolysis was carried out by holding at 50°C for 30 minutes, resulting in 15 kg of liquid Achilles compacted product.
I got it. The resulting decomposed product 15K (l) was held at 95°C for 15 minutes to inactivate bioplase.

The decomposition product was passed through a 10 mesh sieve and then passed through a disper mill with a clearance of Q and 2 mm to be ground. The obtained triturated product was centrifuged at 13.5K (13.5K) using a 50-mesh packet type centrifugal trim (200Orpm).
The filtrate of C was heated to 95°C for 20 minutes while stirring at 24 ppm using a stirring blade, and the solid content was reduced to 2.
2% Achilles liver extract 12°2KO was obtained.

The above Achilles pus extract 1'2.2Kg was added at an inlet temperature of 140.
The mixture was spray-dried using a spray dryer model L-8 manufactured by Okawara Kakoki under conditions of 80°C and outlet humidity to obtain 2°1 kg of Achilles extract powder with a water content of 3%.

Even when this Achilles eye extract powder was stored at room temperature with 6 pieces, there was no effect on flavor or quality.

The above Achilles fine extract powder was added in an amount of 0.1, 0.2, 0.3% by weight to "Ode/υ base" described in Production Example 1,
These were subjected to a sensory test conducted by a panel of 30 experts, and a control amount of a product without the addition of Achilles extract powder was used as a control. The control amount is 0 points, and the effect is that the flavor harmonizes with "Oden base" and has a rich body.There are 4 levels: 3 points for very effective, 2 points for effective, 1 point for somewhat effective, and 0 points for no effect. The panel was asked to write down their scores, and a total score of 30 people was calculated. The results were as shown in Table 5 below.

As shown in the upper table of Table 5, when the Achilles god extract powder according to the present invention was added to "Oden no Tsuke", 0.1% by weight
It was determined in a sensory test that the addition was slightly to effective, and that the addition of 0.2 to 0.3% by weight was effective.

(Effects of the Invention) The natural protein seasoning obtained by the method of the present invention has an unprecedented flavor-improving effect when added to food in small amounts, that is, it has no flavoring power by itself. When added to food, it has the effect of seasoning and imparting a rich flavor.For example, compared to conventionally known polypeptides obtained by ultrafiltration of animal and plant proteolytic solutions, it is 1/4 to 115
It is an excellent product that produces the same seasoning effect even when added in a smaller amount.

The Achilles seasoning plate according to the present invention can be added as a seasoning to ramen, champon, fried rice, etc., as well as cooked foods such as soup, curry oden, and croquettes.
T for membrane processed food and beverages! It has the versatility to be used in A-building as well.

Furthermore, the method of the present invention, in which almost all of the effective seasoning ingredients are collected from Achilles, which until now had only been used in a manner close to disposal, can be said to be an epoch-making technology from the standpoint of effective utilization of animal and plant protein resources.

−23= Procedural amendment (voluntary) January 29, 1986

Claims (6)

[Claims] (1) Steam the Achilles tendon of an animal without adding water, then cut the steamed Achilles tendon into small pieces, decompose it with a proteolytic enzyme, then inactivate the enzyme by heating, and then remove undecomposed substances and foreign substances. A method for producing a natural protein seasoning, which comprises removing the protein by sieving and homogenizing the obtained proteolytic solution. (2) The method for producing a natural protein seasoning according to claim 1, wherein the Achilles tendon is placed in a container, placed in a retort, and steamed without adding water. (3) Achilles tendon at center temperature 100° to 120°C
The method for producing a natural protein seasoning according to claim 1, wherein the natural protein seasoning is steamed for at least 1 minute. (4) The method for producing a natural protein seasoning according to claim 1, wherein the steamed Achilles tendon is cut into pieces with a diameter of 5 mm or less. (5) Steamed and shredded Achilles tendon is treated with a proteolytic enzyme to achieve a viscosity of 200 to 600 cp when measured at a temperature of 30°C.
The method for producing a natural protein seasoning according to claim 1, wherein the natural protein seasoning is decomposed into s. (6) The method for producing a natural protein seasoning according to claim 1, wherein the decomposed liquid is homogenized under a pressure of 150 to 200 kg/cm^2 using a high-pressure homogenizer after a normal homogenization process.