JP2006034278A - Method for producing seasoning liquid - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing a seasoning liquid having excellent functions from silkworm pupae which is an industrial waste. <P>SOLUTION: A seasoning liquid having large contents of γ-aminobutyric acid, polyphenol and the like, excellent functions, and a good taste, similar to soy sauce using malt or enzyme, is produced from silkworm pupae as a raw material. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a method for producing a seasoning liquid having excellent functionality using pupae as a raw material. More specifically, the present invention relates to a method for producing a seasoning liquid having excellent health promotion functionality and good taste, using silkworm pupae, most of which are industrial waste.

Silkworm cocoons are used as silk for silk fabrics, as well as for various products such as cosmetics, health foods, and bath salts. In addition to being used for food, some are used for fertilizers, feeds, etc., but many are industrial waste, and their effective use is desired.
On the other hand, soy sauce is a kind of seasoning liquid that is most often used every day, and is usually produced using wheat and defatted soybeans as raw materials (see, for example, Non-Patent Document 1 below).
In such soy sauce used on a daily basis, several improvements in consideration of health have been proposed. For example, sesame is used as a raw material for protein, barley is used as a raw material for starch, koji is prepared by adding salt solution prepared thereto, and this is fermented and matured to be ripened, then pressed, dragged, There has been proposed a seasoning liquid that hardly causes a food allergic reaction by burning or filtering (see Patent Document 1 below).

  However, conventionally, γ-aminobutyric acid, which is effective for improving cerebral blood flow and function and improving sequelae of stroke, polyphenols that are said to remove active oxygen and prevent aging and to suppress the activation of carcinogens There is no known production of soy sauce with high functionality.

        Tsutsui Tomoki, “Food and Health III Food Processing and Practice”, pages 107-110 (issued June 25, 2002, Jurinbo)         JP 2001-299268 A

  Therefore, an object of the present invention is to provide a method for producing a soy sauce-like seasoning liquid having enhanced functionality with a high content of γ-aminobutyric acid, polyphenol and the like, using silkworm pupae.

The inventors of the present invention have focused on the effective use of resources and the functionality of components of pupae, and have attempted to develop a seasoning liquid for use in the food field. As a result, it is found that pupae has a high anti-oxidant effect, and also has a high amount of polyphenols, which are said to remove active oxygen and prevent aging and to suppress the activation of carcinogens, and have excellent functionality. I understood. In addition, it was confirmed that the use of sputum and enzymes together increases the blood flow and function of the brain and increases the amount of γ-aminobutyric acid, which is considered to be effective in improving sequelae of stroke.
As a result of further research based on this knowledge, the present inventors have completed a method for producing a seasoning liquid similar to soy sauce that has not only functionality but also good taste.

That is, according to the present invention, the above object is
(1) Using heat-treated and crushed pupa as a raw material, adding soy sauce cake or enzyme and brine to this, charging it, fermenting and ripening it into ripened mash, and then pressing, burning or filtering A method for producing a seasoning liquid characterized by
(2) The method for producing the seasoning liquid according to (1) above, wherein the soy sauce cake produced by planting seed meal into a mixture of stir-fried wheat and defatted soybeans is used as the soy sauce cake.
(3) The method for producing the seasoning liquid according to (2) above, wherein chitinase is further added in addition to soy sauce cake,
(4) The method for producing the seasoning liquid according to (1) above, wherein a protease is used as an enzyme, and
(5) The method for producing the seasoning liquid according to (4) above, wherein chitinase is used in addition to protease as an enzyme,
Achieved by:

According to the method of the present invention, silkworm pupae, most of which have been industrial waste, are the main raw materials, and the content of γ-aminobutyric acid and polyphenol is higher than that of conventional soy sauce, and it is also antioxidant. It becomes possible to produce a highly functional soy oily seasoning liquid. Moreover, this seasoning liquid becomes a seasoning liquid having a high amino acid content and a good taste, and can be used for seasoning various dishes to improve health and improve the taste.
Thus, in the method of the present invention, effective utilization of resources and provision of food with excellent functionality are achieved at the same time, so it can be said that the technical and economic aspects are extremely large.

BEST MODE FOR CARRYING OUT THE INVENTION

In the present invention, silkworm pupa is used as a main ingredient in the production of the seasoning liquid. The “pupil” here refers to the pupa before the emergence of the silkworm that made the cocoon.
In the present invention, a pupa taken out from a cocoon is boiled in hot water, then dried with hot air or sun until dry, and then pulverized into powder.
If necessary, in addition to pupae as a main raw material, starch raw materials such as wheat and barley, and protein raw materials such as defatted soybeans may be used in combination as auxiliary raw materials.
On the other hand, a salt solution having a salt (NaCl) concentration of 5 to 35% by weight is used as the salt solution.
The blending ratio of pupa and saline varies depending on whether or not other protein raw materials and starch raw materials are used in combination, but when other raw materials are not used, the weight ratio of pupa / saline is 6/4 to 4 / 6 is preferred.

  In the present invention, soy sauce cake may be added to these, or an enzyme such as protease may be added. The soy sauce koji may be a normal soy sauce koji made by planting a seed koji in a mixture of wheat or barley and defatted soybeans. As the koji, for example, Aspergillus oryzae, Aspergillus sojae and the like are usually used.

  After fermentation and aging for several months after preparation, salt water is added as appropriate, and the mixture is squeezed into a so-called “fresh fried soy sauce” state. If necessary, this is fired, dragged, etc., and used as a seasoning liquid for the product.

In the present invention, it is particularly effective to use chitinase in addition to soy sauce cake. The amount of chitinase added is preferably 1 to 500 units per 100 g of pupae. By using soy sauce cake and chitinase in combination, effects of promoting decomposition and masking can be obtained.
As the chitinase used in the present invention, those derived from microorganisms are preferable. For example, chitinase derived from Clostridium histolyticum, Sigma's chitinase, Streptmyces origin, Achromobacter origin chitinase and the like are preferably used. Since these are each marketed as a formulation, all can be obtained easily.

In the present invention, an enzyme can be used instead of the soy sauce cake described above. Such an enzyme is preferably a protease.
Examples of the protease suitably used in the present invention include those derived from microorganisms, for example, “Protease A” derived from Aspergillus oryzae (manufactured by Amano Enzyme), “Pro Leather FGF” derived from Bacillus subtilis (manufactured by Amano Enzyme) In addition to these, various protease preparations such as those derived from Supergillus mice, Rhizopus niveus, Rhizopus oryzae, and the like can be mentioned. Further, as a protease derived from a plant, for example, “Papain W-40” (manufactured by Amano Enzyme Co., Ltd.) originating from Crariapapaya L, “Promeline F” (manufactured by Amano Enzyme Co., Ltd.) originating from Pineapple cannery, etc. are preferably used. .
The amount of protease added is preferably 1000 to 5000 units (Unit) per 1 kg of pupa weight. Here, the amount of protease activity (number of units) was measured by the Kunitz method using casein as a substrate, and the enzyme titer corresponding to 1 micromole of tyrosine per minute at 37 ° C. was defined as 1 unit (Unit). Is displayed.

On the other hand, the amount of chitinase added when protease and chitinase are used in combination is preferably 10 to 500 units per 1 kg of pupa weight. In general, the chitinase activity (number of units) is preferably 0.1 to 50%, particularly preferably 1 to 25% of the protease activity (number of units).
The amount of chitinase activity (number of units) was determined by measuring the absorbance at 610 nm using chitin (colloidal chitin) as a substrate, and the amount of enzyme that decreased the absorbance at 610 nm in the reaction solution by 1% at 37 ° C. for 1 minute. Is displayed as one unit (Unit).

  Hereinafter, the present invention will be described more specifically with reference to Examples and Comparative Examples. However, the present invention is not limited by these. In the examples, “%” simply means “% by weight” unless otherwise specified.

First, the following materials were prepared.
(A) pupa: A pupa of silkworm was dried with hot air at 100 ° C. for 6 hours and pulverized with a mill to obtain powder.
(B) Saline solution: A salt (NaCl) concentration of 20% by weight was prepared.
(C) Soy sauce cake: Protease activity 3000 units / 100 g.
(D) Enzyme: Protease A 3000units (Amano Pharmaceutical, optimum conditions: pH 7.0, 50 ° C., origin: Aspergillus oryzae) and chitinase 25units (manufactured by Sigma, optimum conditions: pH 6.0, 25 ° C., origin: Streptomyces griseus) Prepared.

Using these, the materials of the following four magazines were charged into the respective containers in the following composition.
Experiment 1: Sagi 500 g + Saline 1000 ml + Protease A
Experiment 2: puppy 500 g + saline solution 1000 ml + protease A + chitinase experiment 3: puppy 500 g + saline solution 1000 ml + soy sauce bowl 100 g
Experiment 4: Sagi 500g + Saline 1000ml + Soy Sauce 100g + Chitinase In Experiments 1, 2, 3, and 4 above, each sample was aged at 35 ° C for 3 months, filtered, and similar to soy sauce A seasoning liquid was produced.

About each obtained seasoning liquid, the general analysis, the antioxidant effect | action, the amount of polyphenol, the amount of (gamma) -aminobutyric acid (GABA), and the analysis of the amino acid were implemented. The results are shown in Tables 1 to 5 below.
In these tables, as a “control”, the analysis results of commercially available concentrated soy sauce produced from wheat and defatted soybeans are also shown.

  All the seasonings had a pH of 4.7 to 4.8 and a salt content of about 20 to 23%. The titratable acidity was slightly higher with the addition of soot, and with the addition of protease A, it was 1.6 to 1.7 compared to 1.1 to 1.2. The total nitrogen content was higher when the soot was added, but when calculated as% of the formol nitrogen content relative to the total nitrogen content, Experiment 1: 58%, Experiment 2: 59%, Experiment 3: 49%, Experiment 4 : It was confirmed that more amino acids and peptides were produced when protease A was added at 51%.

  As a result of examining the antioxidant action, the seasoning liquid produced by adding koji was higher and more than twice the seasoning liquid produced by adding protease A. It was confirmed that the seasoning liquid made from pupa has a high antioxidant effect.

  The seasoning liquid according to the present invention has a high polyphenol content, and the liquid prepared by adding koji showed a value 1.5 times higher.

  As a result of measuring the amount of γ-aminobutyric acid in the seasoning liquid made from pupa, the seasoning liquid not using koji has a small amount of γ-aminobutyric acid. It became a seasoning liquid containing butyric acid.

Moreover, about each seasoning liquid obtained by Experiment 1-Experiment 4, when the taste test by each 10 men and women (20 people in total) was implemented, evaluation shown in following Table 6 was obtained.
The taste test was evaluated with 5 ranks of 5: very good, 4: good, 3: not good, 2: slightly inferior, 1: bad, and the average score and total score are shown in the table.

In the sensory test, preference was divided between those with and without candy. As for the color, the one without the candy was a clear brown liquid with a transparent feeling like white soy sauce, but when the candy entered, it became a dark dark soy sauce color. Over time, the soy sauce with candy was easily browned. On the other hand, the scent was a bitter scent for those who did not enter the candy, and became a unique scent of pupae. Whether it was masked by entering a cocoon, or the one containing a cocoon was rated higher.
As for the taste, the one containing chitinase was highly evaluated. The image of the scent has less bitterness of the pupae and has a bitter taste, so the taste of the soy sauce is felt and the flavor is increased.

As a precaution, a sensory test was conducted in comparison with the thick soy sauce, which is a common soy sauce.
Aside from the above taste test, a taste test was conducted by 10 men and women (20 people in total), and the evaluations shown in the table were obtained. The evaluation criteria for the taste test were the same as described above.

As for the color, dark soy sauce is blackish, so the evaluation is low, and the seasoning liquid made from pupa is more transparent brown and is generally highly evaluated. Especially, the brown color of Experiment 4 is more transparent than the pale yellowish color of Experiment 2 Was preferred.
As for the taste, experiment 2 and experiment 3 had a bitter taste, or soy sauce was more familiar, soy sauce was higher in taste, but there was not much difference.
The overall evaluation also showed that there was not much difference from soy sauce.

  INDUSTRIAL APPLICABILITY The present invention can effectively use the silkworm pupae, which has been used as an industrial waste, and can produce a seasoning liquid excellent in functionality and taste, so that it can be effectively used in both the nutrient industry and the food manufacturing industry. .

Claims (5)

  The main raw material is heat-treated pupae, and soy sauce cake or enzyme and saline are added to it, and this is fermented and matured to ripen and then squeezed, and then fired or filtered. A method for producing a seasoning liquid.   The method for producing a seasoning liquid according to claim 1, wherein a soy sauce cake produced by planting a seed meal in a mixture of fried wheat and boiled defatted soybeans is used as the soy sauce cake.   The manufacturing method of the seasoning liquid of Claim 2 which adds chitinaza besides soy sauce cake.   The method for producing a seasoning liquid according to claim 1, wherein a protease is used as the enzyme.   The method for producing a seasoning liquid according to claim 4, wherein chitinase is further used as an enzyme in addition to protease.