JP3238373B2 - Method for producing seasoning extract - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to a method for producing a seasoning extract having excellent flavor, which can be used as a food material, particularly a concentrated seasoning extract, from the bones and remains of fish such as salmon.

[0002]

2. Description of the Related Art It is well known to produce seasoning extracts from fish. For example, Japanese Unexamined Patent Publication No.
No. 3853 discloses that raw fish is finely chopped and heated to 60 ° C. or higher to inactivate autolytic enzymes.
After allowing the protease to act at pH 9 to 10 at 50 to 60 ° C. and then causing the acid-resistant protease to act at pH 5 to 6 to separate the liquefied protein layer and the fat layer,
It describes that a fish extract and a solid content are separated by a centrifugal separator, and the fish extract is filtered and then concentrated to have a water content of 30%.

[0003] In addition, a method for producing a seasoning extract using fish as a raw material and using an enzyme is disclosed in JP-A-52-38.
53, JP-A-52-34954, JP-A-59-17964, and JP-A-59-1
No. 18057, JP-A-59-161319,
JP-A-60-98959, JP-A-60-9896
0, JP-A-60-180566, and JP-A-1
-148170, JP-A-1-306615, JP-A-3-175949, JP-A-5-199
848, JP-A-8-9923, JP-A-8-923
Although many methods are known, such as the method described in JP-A-231414 and JP-A-9-135673, these conventional methods involve treating a ground fish or seafood with an enzyme and separating a seasoning liquid obtained by the enzyme treatment. Before and after this, the enzyme is inactivated, and the seasoning liquid is concentrated using a heat treatment, an ultrafiltration membrane treatment, a column chromatography treatment, or the like.

[0004]

In the case of fish, especially salmon, not only meat is used for food, but also how much eggs,
It is processed into stripes and used. However, the bones are difficult to eat as they are, and the range of use is limited. In particular, the internal organs are taken out from raw fish such as salmon, and the head, tail,
The middle bone, which is known as the part of the body bone to which the remaining meat is cut off, and which is used as a fillet by removing the fins, is a small foreign body such as skin and blood meat After being removed, the meat is used in a meat extractor, and the minced meat (meat part) is used as salmon flakes or mixed with ham and sausage. The part is mixed with various kinds of fish wastes, made into a dry powder, and used as feed or fertilizer as fishmeal. At present, it is very little used as an edible raw material. In addition, fishes that use fish eggs such as salmon are exhausted and their taste is remarkably reduced, so they are rarely used as food after egg collection. At present, it is only used as a fish meal as a low value-added product such as feed or fertilizer.

An object of the present invention is to make effective use of the bones of fish, such as salmon, to which considerable meat is difficult to attach and to which considerable meat has been adhered, and the remnant bones after the meat is taken from the bones. Therefore, it is an object of the present invention to provide a seasoning extract with excellent flavor by treating the bones and remnants of fish with protease.

[0006]

SUMMARY OF THE INVENTION The present inventors have found that it has been difficult to effectively use fish in the course of research for effective use of fish such as salmon and research for improving productivity per fish individual. By focusing on the bones and remnants of fish that have been treated, protease treatment of the bones and remnants of the fish under specific conditions can yield concentrated flavored extracts with excellent flavor and bone meal suitable as a calcium source nutrition food. This led to the completion of the present invention.

[0007] That is, the present invention provides a method for producing a seasoning extract, wherein an endo-type protease treatment is performed on the middle bone and / or remnant bone of fish such as salmon, followed by an exo-type protease treatment . End to middle and / or remnant bone
Type protease is added, the meat fragments attached to the bone are separated,
After enzymatic digestion until the central medulla disappears,
The first step is to remove unenzymatically treated solution
Add fish midbone and / or remnant bone, and add end if necessary
After adding and replenishing type protease and performing enzymatic degradation,
It consists of a second step of removing the bone, this second step being 1
The present invention relates to a method for producing a seasoning extract, wherein the method is repeated once or twice or more and then subjected to a decomposition treatment by adding an exo-type protease.

Further, the present invention is characterized in that after the endo-type protease treatment, the phalanx, preferably the phalanx, which is disintegrated at each node and in which the medulla in the central part of the node has disappeared, is separated and removed from the treatment solution. The method for producing the above seasoning extract,
The method for producing the seasoning extract, wherein the endo-type protease treatment step is performed by adding an endo-type protease, and before performing the exo-type protease treatment, heat-sterilize the end-type protease-treated product,
The present invention also relates to a method for producing the above seasoning extract, which comprises separating an oil component after cooling.

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION The fish used in the present invention may be any fish as long as they are edible fish, such as salmon, yellowtail, bonito, carp, tuna, mackerel, cod, herring, and so on. Red snapper,
Aji, inspiration and the like can be exemplified. Among these fish, it is necessary to use fish whose middle bone is easily available after both sides are used as fillets, and fish that use fish eggs that are rarely used for food. From the viewpoint of surface and cost of obtaining bones, salmon is particularly preferably used from these points.

[0010] In the present invention, the mid-bone of fish refers to the remaining meat obtained by removing the internal organs from the fish body, removing the head, tail, and fins, and cutting off both halves used as cuts. Refers to the body bone part, and also the residual bone,
It refers to the residue after the meat has been minced from the above-mentioned middle bone with a meat mining machine or the like.
In the present invention, the middle bone may be used as it is, or the remaining bone obtained by extracting meat from the middle bone with a meat extractor or the like may be used. And, in the present invention, the medial bone and the residual bone may be used alone, or may be used in combination, such as when a minced meat obtained from the medial bone by a meat extractor is required. When remnants can be obtained at low cost, using remnants is more cost-effective.

The endo-type protease used in the present invention may be any enzyme having an action of cleaving from the middle of the peptide chain of a protein / peptide substrate, such as endoproteinase and endopeptidase. Bone and medium bone are easily rotted, and therefore, a protease having a high reactivity and having a high endoproteinase activity and a high endopeptidase activity, which can easily liquefy a piece of meat from a body bone, is preferable. Examples of such an endo-type protease include subtilisin derived from the genus Bacillus such as Alcalase (manufactured by Novo Nordisk).
Examples include proteases derived from Aspergillus niger such as Carlsberg (Subtilisin Carlsberg) and Orientase (manufactured by Hankyu Bioindustry).

The exo-type protease used in the present invention may be any enzyme as long as it is an enzyme that sequentially cuts from either end of a protein or peptide chain. Proteases having peptidase activity are preferred. Such exo-type proteases include, for example, protease M
Proteases containing exopeptidase activity derived from Aspergillus oryzae such as "Amano" (manufactured by Amano Pharmaceutical Co., Ltd.) and Flavorzyme L (manufactured by Novo Nordisk) can be mentioned.

In the method for producing the seasoning extract of the present invention, it is necessary to treat the middle bone and the residual bone with an endo-type protease and then with an exo-type protease.
These protease treatments are performed in the presence of water. Water can be added to the middle bone and remnant bone at any time during the protease treatment process.However, when the protease treatment is carried out before the initial endo-type protease treatment, and thereafter the protease treatment is carried out without water addition, the water is more concentrated. It is desirable because a seasoned extract can be obtained. Before this initial endo-type protease treatment, the amount of water added to the middle bone and remnant bone is not particularly limited, but if it is too large, a large amount of protease is required,
Conversely, if the amount is too small, the protease will not be sufficiently contacted with the bone and the remnant bone. Therefore, it is necessary to use an amount of water (about twice the weight of the bone and the remnant bone) to completely immerse the bone and the remnant bone. desirable. As described above, the protease treatment in the present invention is a treatment in which an endo-type protease treatment and an exo-type protease treatment are used in combination, and it is preferable that these protease treatments are usually performed under slow stirring,
The pH and temperature of the reaction solution consisting of the hydrated middle bone and remnant bone,
It is desirable to adjust to the optimal pH and optimal temperature of the protease to be used.

When the hydrated middle bone and remnant bone are treated with an endo-type protease, most of the meat fragments are separated from the body bone in about 2 hours, depending on the strength of the protease used and the reaction conditions. The bones are connected to 3-4 nodes, and the flesh attached to the body bone is solubilized in about 3 hours, the phalanx is disintegrated at each node, and the medulla in the center of the phalanx disappears in about 3 hours and half. I do. Treatment with endo-type protease
It is preferable to carry out until the medulla of the central part disappears in order to increase the concentration of the obtained extract and enhance the taste.

[0015] From the treatment solution after the above-mentioned endo-type protease treatment, phalanxes, preferably phalanxes, which are disintegrated at each node and in which the medulla of the central part has disappeared, are separated and removed. It is desirable to do. After one end-type protease treatment, the treatment solution is heat-sterilized, cooled to remove oil, and may be subjected to an exo-type protease treatment. However, the treatment solution after one end-type protease treatment The solid concentration in the liquid after filtering out about 1.2% of the oil content and insoluble matter such as phalanx which has fallen apart is only about 5% at the most, and is generally distributed as a commercial product The solid concentration of the seasoning extract is about 30%
Since it is economically burdensome to concentrate using conventional concentration means such as ultrafiltration membrane treatment, after removing phalanx from the treatment solution after one end-type protease treatment, It is desirable to repeat the endo-protease treatment step of adding unenzymatically treated remnant bone or bone, adding endo-type protease as needed, and continuing the endo-type protease reaction once or twice or more.

In the second and subsequent endo-protease treatments in this step, the endo-protease reaction is continued until the medulla is disintegrated at each node by the first endo-protease treatment and the medulla in the central part disappears. The non-enzyme-treated remnant bone and the middle bone are further added to the separated and removed phalanx from the liquid after the addition, and the endoprotease reaction is continued. The step of continuing the endo-type protease reaction is repeated once or more times, preferably about 1 to 5 times, so that the solid content concentration in the endo-type protease treatment solution can be increased to a desired concentration. .

In the present invention, when the endo-type protease treatment is repeated a plurality of times, as described above, the reaction solution is not spoiled by microorganisms mixed in the remnant bones and middle bones or microorganisms mixed in the work. In addition, it is preferable to use an endo-type protease having a high reaction rate.However, when such an endo-type protease having a high reaction rate is used, particularly, bitterness derived from a hydrophobic amino acid is generated,
The umami component becomes poor. For this reason, it is necessary to use an exo-type protease containing exo-peptidase activity or the like after the endo-type protease treatment in order to produce a seasoning extract having no bitterness and rich in umami components. When treated with an exo-type protease, one end of the peptide chain generated by the endo-type protease is sequentially cleaved, and oligopeptides and amino acids are generated. Ingredients can be increased. On the other hand, it is not practical because it takes about 7 hours or more to completely remove a piece of meat from a body bone using this exo-type protease alone without performing the endo-type protease treatment.

The exo-type protease treatment is usually performed for at least 10 hours, preferably at least 15 hours, although it depends on the intensity of the protease activity and the reaction conditions. By this exo-type protease treatment,
As described above, the hydrophobic amino acid can be reduced and the taste component can be increased.However, since the exo-type protease treatment requires a long reaction time, the endo-type protease treatment is performed prior to the exo-type protease treatment. It is desirable that the treatment liquid after separating and removing the phalanx from the treatment liquid is heat-sterilized at a temperature of, for example, 80 ° C. or more and less than 100 ° C. After heat sterilization, cool to about 60 ° C,
When left for about an hour, the suspension is separated into three layers, an oil layer, a suspension layer, and a transparent liquid layer, from the upper part. It is preferable to perform the exo-type protease treatment for at least 15 hours, preferably at least 15 hours.

After the exo-type protease treatment, for example, 9
After heating to 0 ° C. to inactivate the enzyme, cooling, and then purifying by a commonly used method such as filtration and concentration under reduced pressure,
Seasoning extract can be obtained. The obtained seasoning extract is not only useful as a seasoning, but also can be effectively used as a food material such as being used as a sprinkling raw material.

In the production process of the seasoning extract of the present invention,
The middle bone and remnant bone are treated with endo-type protease until the central medulla disappears, and then separated and removed. High bone meal can be obtained. That is, the central medulla obtained after performing the endo-type protease treatment on the middle bone and / or remnant bone of the fish has disappeared and the phalanx that has been broken apart for each node, or the middle bone and / or the fish After performing the endo-type protease treatment on the remnant bone, the endo-type protease treatment step of adding the middle bone and / or remnant bone of the fish and continuing the endo-type protease reaction is performed in one step.
The medulla at the center, which is obtained after the repetition of two or more times, has disappeared, and the phalanx that has fallen apart at each node is washed with running water or the like, and then heated at, for example, about 650 to 700 ° C. to ash the organic matter. By crushing after cooling, bone powder with high calcium purity useful as a calcium agent, such as calcium supplement for infants and prevention of osteoporosis in the elderly, can be obtained.

[0021]

EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples, but the scope of the present invention is not limited to these examples. Example 1 Remaining bones after mining salmon (water 59.5%, bone 17.4%,
2.3% oil, 17.8% crude protein)
00 ml was added and stirred gently. The pH of this suspension was 6.35. The suspension was adjusted to pH 7.48 by adding 3 g of sodium bicarbonate, heated to 55 ° C., and 1.25 g of Alcalase 0.6 L (manufactured by Novo Nordisk) was added as an endoprotease. 53-55
After treating at 3.5 ° C. for 3.5 hours, the medulla in which the medulla of the central part had disappeared and the long lobes were disjointed from node to node was separated and removed with a 60-mesh net to collect a treatment liquid. To this treated liquid, 250 g of the unenzymatically treated remnant bone and 0.65 L of 0.75 g of the alcalase were added, and an endo-type protease reaction was carried out in the same manner as the previous time. As before, 250 g of remnant bone and 0.6 L of 0.5 g of Alcalase were further added to the treatment solution obtained by separating and removing the phalanx, and the endoprotease reaction was similarly performed. Removed, treatment liquid 880
ml was collected.

880 ml of a treatment solution obtained by repeating the endo-type protease treatment step of adding the remnant bone and continuing the endo-type protease reaction twice is heated to 95 ° C. and kept at 90 ° C. or more for 30 minutes. After sterilization,
After cooling to 60 ° C., the mixture was allowed to stand in a separating funnel for 2 hours. From the upper part of the treatment liquid separated into an oil layer, a suspension layer and a transparent liquid layer, 17.3 g of an oil component was left, and the suspension layer and the transparent liquid layer And separated. The obtained liquid was 914 g (specific gravity 1.06), the water content was 81.6%, the total solid content was 168 g, and the pH was 7.12. 12 ml of 6N hydrochloric acid was added to the liquid obtained by combining the suspension layer and the transparent liquid layer to adjust the pH to 6.0, and the liquid temperature was set to 50 ° C.
2 g of flavorzyme L (manufactured by Novo Nordisk) as an exo-type protease, and
The reaction was carried out with stirring at 50 ° C. for 16 hours, and then heated to 90 ° C. to inactivate the enzyme and cooled to room temperature.

After cooling, 35 g of purified diatomaceous earth ("Radiolite FNF-A" manufactured by Showa Kagaku Co., Ltd.) was added, followed by stirring and mixing, followed by filtration under reduced pressure. The residue was washed with water to obtain 980 g of a pale yellowish brown filtrate. Was. The filtrate was concentrated under reduced pressure to 250 g.
A salmon seasoning extract concentrate having the following composition was obtained. Moisture 64.4% Total nitrogen 5.64% Amino nitrogen 2.08% Crude protein 35.3% pH 6.25 This salmon seasoning extract concentrate has a umami with a sweetness with a slight salmon-specific aroma. It was a seasoning extract having.

The phalanx collected in the above-mentioned seasoning extract production process was washed with running water until the suspended matter completely disappeared, taken on a 60-mesh sieve, spread thinly, and air-dried overnight. Next, the air-dried phalanx was placed in an electric furnace, heated to 650 to 700 ° C. until the organic matter completely incinerated, and then cooled to room temperature. Thereafter, the mixture was pulverized using a conventional pulverizer to obtain 105 g of salmon bone powder.

Example 2 500 ml of water was added to 250 g of remnant bone as in Example 1,
The mixture was heated to 50 ° C., and Orientase ONS (manufactured by Hankyu Bio-Industry) 0.1 as an endo-type protease was used.
After adding 8 g and treating at 50 to 53 ° C. for 3.5 hours, the medulla in which the central medulla had disappeared and the long segments had been disjointed from node to node was separated and removed with a 60-mesh net. Was recovered. To this treatment solution, 250 g of the non-enzyme-treated remnant bone and 0.09 g of the orientase ONS were added, and an endo-type protease reaction was carried out in the same manner as the previous time. A treatment liquid obtained by separating and removing the phalanx in the same manner as the previous time further contains residual bone 250.
g and 0.05 g of orientase ONS were added, and an endoprotease reaction was performed in the same manner. Then, the phalanx was separated and removed in the same manner, and 870 ml of the treatment solution was recovered.

An 870 ml of the treatment solution obtained by repeating the endo-type protease treatment step of adding the remnant bone and continuing the endo-type protease reaction twice was used in Example 1.
In the same manner as described above, heat sterilization, cooling, and oil removal operations were performed to separate a suspension layer and a transparent liquid layer. The obtained liquid was 902 g (specific gravity 1.058), the water content was 80.9%, and the total solid content was 172.
g and pH were 6.68. 5.8 ml of 6N hydrochloric acid was added to the liquid obtained by combining the suspension layer and the transparent liquid layer to obtain a pH of 5.2.
The solution temperature was adjusted to 49 ° C., 2 g of protease M “Amano” (manufactured by Amano Pharmaceutical Co., Ltd.) was added as an exo-type protease, and the mixture was reacted with stirring at 48 to 50 ° C. for 16 hours. C. to inactivate the enzyme and cool to room temperature.

After cooling, 35 g of purified diatomaceous earth ("Radiolite FNF-A" manufactured by Showa Kagaku Co., Ltd.) was added, stirred and mixed, filtered under reduced pressure, and the residue was washed with water to obtain 950 g of a pale yellowish brown filtrate. Was. The filtrate was concentrated under reduced pressure to 250 g.
A salmon seasoning extract concentrate having the following composition was obtained. Moisture 62.8% Total nitrogen 5.38% Amino nitrogen 1.84% Crude protein 33.6% pH 5.94 This concentrated salmon extract has a taste that is slightly sweet with salmon-specific aroma. It was a seasoning extract having.
The phalanx part obtained in the above manufacturing process was treated in the same manner as in Example 1 to obtain 98 g of salmon bone powder.

[0028]

EFFECT OF THE INVENTION According to the present invention, it is difficult to completely remove meat, and it is possible to effectively use the bones of fish, such as salmon, to which a considerable amount of meat has adhered, and the remaining bones after removing the meat from the bones. And a seasoning extract with excellent flavor can be obtained. In addition, bone powder with high calcium purity useful as a calcium agent, such as calcium supplementation for infants and prevention of osteoporosis in the elderly, can be obtained from phalanx, which is a by-product.

──────────────────────────────────────────────────続 き Continued on the front page (58) Field surveyed (Int.Cl. ⁷ , DB name) A23L 1/22-1/24

Claims (6)

(57) [Claims] 1. An endo-type protease is added to a middle bone and / or a remnant bone of a fish, and a piece of meat attached to the bone is separated.
A method for producing a seasoning extract, comprising performing an enzymatic decomposition treatment until the medulla of the part disappears, and subsequently performing a decomposition treatment by adding an exo-type protease. 2. The method for producing a seasoning extract according to claim 1, wherein the phalanx is separated and removed from the treatment solution after the enzymatic degradation treatment with the endo-type protease. 3. An endo-type in the middle bone and / or remnant bone of fish
Protease was added, and the pieces of meat attached to the bone were separated.
After enzymatic digestion until the medulla of the heart disappears,
First step of removal, non-enzyme-treated fish
With bone and / or remnant bone, if necessary
After adding and supplementing protease and performing enzymatic degradation,
And a second step of removing the
Alternatively, a method for producing a seasoning extract, comprising repeating the treatment twice or more and then adding an exo-type protease to perform a decomposition treatment. 4. The phalanx to be separated and removed is disjointed for each ganglion, and the medulla at the center of the ganglion disappears until the medulla disappears.
The method for producing a seasoning extract according to any one of claims 1 to 3, wherein an enzymatic decomposition treatment is carried out with a protease . 5. The method according to claim 1, wherein the exo-type protease treatment is performed.
The method for producing a seasoning extract according to any one of claims 1 to 4 , wherein the end-type protease-treated product is heat-sterilized, and an oil component is separated after cooling. 6. A fish, method for producing a seasoning extract according to any one of claims 1-5, characterized in that the salmon.