JPH0622456B2 - seasoning - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a novel seasoning, and more specifically, to a deoxyribonucleic acid contained in the algae obtained by enzymatically treating a ground product of fish algae with protease, nuclease and deaminase. The present invention relates to a novel seasoning having excellent taste obtained by decomposing (hereinafter referred to as DNA) into deoxymononucleotide.

(Prior Art) It is well known that the umami components of bonito flakes and shiitake mushrooms are 5'-inosinic acid and 5'-guanylic acid, respectively. Furthermore, it is also known that the following facts or chemical structural conditions are required for these nucleic acid-related substances to exhibit taste (Hiroshi Aida, Applied Microbiology 178-187).
Page, Tokyo Dobunshoin; New Edition Applied Microbiology II, 61-63
Page, see Asakura Shoten (1981)). That is, 1). Nucleic acids (polymeric nucleotides), nucleosides, and bases do not have a taste property, but only mononucleotides have a taste property.

2). Only the purine bases have a taste property, and the pyrimidine bases do not have a taste property.

3). Must have an OH group at the 6-position of the purine ring.

Four). Must have a phosphate group at the 5'-position of ribose.

Five). The sugar of the nucleotide may be ribose or deoxyribose.

However, there is no description or suggestion in the above-mentioned document that an excellent natural seasoning can be obtained by treating fish algae with protease, nuclease and demianases.

Shirako of fish is composed of water, protein, DNA and the like, and does not show the taste property which can be used as a seasoning by itself. Japanese Unexamined Patent Publication (Kokai) No. 60-160863 discloses that sardine sardine is liquefied by adding an enzyme agent containing a protease as a main component to the sardine sardine to cause it to act. In addition, the publication describes that “a solution or powder obtained by treating Mikoko, or taste of the powder, for improving components, etc., lipase, ribonuclease and the like can be used”,
There is no mention or suggestion regarding the treatment of sardine using protease, nuclease, and deaminase to positively decompose the DNA in the sardine to form deoxymononucleotide, which is used as a seasoning. Not even done.

(Problems to be Solved by the Invention) As described above, it has been conventionally known that a specific deoxymononucleotide has a taste, but it is industrially produced from DNA in the alga of fish. , The technology to use as seasoning has not been established yet.

Accordingly, an object of the present invention is to industrially advantageously provide a novel seasoning using, as a raw material, fish sardine, which is a by-product of fishery processing and is inexpensive and easily available.

(Means for Solving the Problems) According to the present invention, a ground product of fish milt is treated with a protease,
There is provided a novel seasoning excellent in taste obtained by allowing nuclease and deaminase to act and decomposing the DNA in the agar to deoxymononucleotide.

In the production of the seasoning of the present invention, fish algae are decomposed with a protease to decompose and peel off the proteins surrounding the DNA to leave the DNA naked or free, and then the DNA is further positively treated with a nuclease. It then decomposes and is exchanged for 5'-mononucleotide.

The 5'-mononucleotide obtained here is generally deoxy guanosine 5'-monophosphate (deoxy Guanosine).
5′-monophosphate: hereinafter referred to as dGMP), deoxyadenosine 5′-monophosphate (deoxy Adenosine 5 ′)
-Monophosphate: hereinafter referred to as dAMP), deoxycytidine 5'-monoph
osphate: hereinafter referred to as dCMP), thymidine 5'-monophosphate: hereinafter referred to as dTMP
(Referred to as).

Among the above deoxymononucleotides, dGMP shows a particularly excellent taste and taste, and by allowing fish mite to act in combination with protease and nuclease, decomposing DNA to deoxymononucleotides, For the first time, an enzymatic degradation product that can be used as a seasoning is obtained.

According to the present invention, fish milt is added to protease and nuclease, and further deaminase is allowed to act thereon, whereby dAMP which does not have taste is tasted and deoxyinosine 5'-monophosphate (deoxy Inosine 5 ′ -Mon
ophosphate: hereinafter referred to as dIMP) to obtain a seasoning exhibiting stronger and superior taste as a whole.

Examples of the fish spores that can be used in the present invention include fish spores such as salmon, trout, herring, and cod. It is preferable that these sardines are in a raw or frozen state, but dried ones can also be used.

As the protease that can be used in the present invention, for example, any of commercially available bacterial protease, filamentous fungal protease, proteolytic enzyme of animal and plant origin, etc. can be used. Preferred examples include actinase AS (Kaken Pharmaceutical), protease P "Amano" (Amano Pharmaceutical), protease B "Amano" (Amano Pharmaceutical), bromelain, papain, trypsin and the like. These enzymes may have a nuclease activity or a deaminase activity in addition to the protease activity.

Furthermore, examples of nucleases that can be used in the present invention include nuclease “Amano” (Amano Pharmaceutical Co., Ltd.) and nuclease P1 (Yamasa soy sauce).

Furthermore, examples of the deaminase that can be used in the present invention include commercially available enzyme agents such as deazyme (Amano Pharmaceutical Co., Ltd.) and cochrase (Mitsui Pharmaceutical Co., Ltd.).

Next, the method for producing the seasoning of the present invention will be described more specifically with reference to preferred embodiments.

First, the sardine of fish is ground by a conventional method, for example, with a homogenizer, a homomixer, a colloid mill or the like. In this case, water can be appropriately added if desired. Usually, the amount of water added is preferably about 10 times or less the weight of Miko.

The obtained ground product is, for example, at about 80 to about 100 ° C. for about 5 to about 6 for the purpose of sterilizing microorganisms adhering to Shirako.
It is preferable to perform heat treatment for 0 minutes.

Then, this heat-treated ground product is, for example, about 20 to
After cooling to about 70 ° C., the above-mentioned enzymes, that is, protease, nuclease and deaminase are added and mixed homogeneously for enzymatic decomposition.

The amount of the enzyme added is about 0.01 to about 10% by weight of each of protease, nuclease and deaminase (hereinafter, unless otherwise specified,% means% by weight), preferably Can be exemplified as a range of about 0.1 to about 5% as the total amount of the three. However, sufficient decomposition is difficult unless about 0.01% or more of each enzyme is added.

These enzymes can act on the fish algae in three ways at the same time, but if desired, for example, after enzymatically decomposing the algae with a protease alone, decomposing with a nuclease, and further deaminase for decomposing. You can also Alternatively, after decomposing fish milts with protease alone,
Nuclease and deaminase can also be added together for degradation.

As the conditions for enzymatic decomposition, it is desirable to adopt the optimum pH, optimum temperature, and optimum action time of each enzyme to be used, but in the usual case, for example, regarding pH, ground matter of fish milt It suffices to carry out at the pH that is possessed, that is, at a pH of about 6 to about 7. However, it is not preferable to perform it at pH 4 or lower or pH 8 or higher.

Further, the temperature for enzymatic decomposition can be appropriately selected as long as it is a temperature at which the enzyme used is not inactivated, but it is generally in the range of about 20 to about 70 ° C, preferably about 40 to about 60 ° C. The temperature of can be illustrated.

Furthermore, the time required for enzymatic decomposition is usually about 0.5 hours or more, and any time can be adopted depending on the type of the spores of the fish used, but preferably about 10 to about 60.
An action time such as time can be exemplified.

The basic elements of the flavor of the seasoning obtained by the present invention are:
As described above, they are dGMP generated by the decomposition of DNA contained in algae by nuclease, and further dIMP converted from dAMP by the action of deaminase. Therefore, in order to obtain a more desirable taste-imparting effect as a seasoning, it is preferable to decompose at least about 30% or more of the DNA in algae into mononucleotides.

Achieving such a degree of decomposition can be achieved by adopting the preferable range of enzymatic decomposition conditions as described above.

When the enzymatic decomposition treatment is completed, the decomposed solution is heated at about 80 to 100 ° C. for about 5 to about 60 minutes to deactivate the enzyme. During or after heat treatment,
If necessary, for example, an adsorbent such as activated carbon or a porous polymer adsorbing resin may be added to the decomposed solution in an amount of about 0.05 to about 10% for deodorization and decolorization. The deodorizing and decolorizing treatments with such an adsorbent can also be carried out in a step after removing the insoluble solid content, which will be described later.

The enzymatic decomposition solution of fish milt obtained as described above is
Then, insoluble solid matter is separated and removed by centrifugation and filtration. At this time, if necessary, a filter aid such as diatomaceous earth or cellulose can be used.

The obtained separation liquid can be used as a seasoning liquid as it is, but for example, as a solid content, about 10 to about 50%.
Concentrate to a degree to form a paste, or by adding starch, dextrin, gum arabic, gelatin, casein, soybean protein and other powdering aids, or spray-drying without adding, freeze-drying, drum-drying, It is also possible to dry it by vacuum drying, foam mat drying or other appropriate known drying means to obtain a powder or granules.

(Examples) Hereinafter, several aspects of the present invention will be described in more detail with reference to examples.

Example 1 To 500 g of frozen salmon roe, 2000 g of water was added, and the mixture was ground with a homogenizer and sterilized by heating at 95 ° C. for 30 minutes. After cooling to 50 ° C., 1.5 g of Protease B “Amano” (Amano Pharmaceutical Co., Ltd.) was added, and the mixture was stirred at 50 ° C. for 10 minutes.
It was enzymatically decomposed for a time. Next, 1.0 g of nuclease “Amano” (Amano Pharmaceutical) and 0.5 g of deamizyme (Amano Pharmaceutical)
g was added and the enzymatic degradation was continued at 50 ° C. for 20 hours. After the completion of enzymatic decomposition, the mixture was heated at 85 ° C. for 15 minutes to deactivate the enzyme, and then the cellulose powder was subjected to centrifugal separation and filtration to obtain 2350 g of a clear filtrate. To this filtrate, 5 g of activated carbon powder was added, heated at 90 ° C. for 1 hour for deodorization and decolorization treatment, and the activated carbon was filtered off. The resulting filtrate was concentrated under reduced pressure to a solid content of 30%, and the concentrated solution was spray-dried by a conventional method to obtain 82 g of seasoning powder having excellent taste and versatility without any offensive odor (the present invention). Item 1).

The seasoning powder was analyzed by the method described below, and as a result, the decomposition rate of the DNA contained in the raw agar powder to mononucleotides was 70%.

(Degradation rate measuring method) The DNA content in the raw agar was determined by Schmidt, Than.
It is measured by the Nhauser and Schneider method, and the value is designated as A.

Next, the enzymatic degradation product of algae was measured for the mononucleotide content under the following conditions by high performance liquid chromatography (HPLC), and the value was defined as B, and (B / A) × 100
= Decomposition rate

i) Column used: Nucleosil-5NH ₂ (M.Nagel)
4.6 mm × 250 mm ii) Eluent: 0.045M KH ₂ PO ₄ pH 2.4 iii) Detection method: UV absorption (254 nm) Example 2. 200 g of raw cod roe is ground with a homomixer and water 100
After adding and mixing 0 g, the mixture was heat-sterilized at 95 ° C. for 30 minutes. After cooling to 45 ° C, the pH of the mixture was adjusted to 7.0, 1 g of protease P "Amano" (Amano Pharmaceutical Co., Ltd.) was added, and the mixture was enzymatically decomposed at 45 ° C for 5 hours under stirring conditions. The pH of the mixture was then adjusted to 5.5 and the nuclease P1
After adding 0.5 g of (Yamasa soy sauce) and enzymatically decomposing it at 55 ° C. for 10 hours with stirring, the pH of the decomposing solution was further adjusted to 5.5.
And add 0.2 g of deamizyme (Amano Pharmaceutical Co., Ltd.),
Enzymatic degradation was continued at 45 ° C for 10 hours.

After the completion of the enzymatic decomposition, 10 g of activated carbon powder was added, and the mixture was heated and stirred at 90 ° C. for 60 minutes to deactivate the enzyme and perform deodorization and decolorization. Cellulose powder was added to this treated product, and centrifugation and filtration were performed to obtain a clear filtrate. The filtrate was concentrated under reduced pressure to obtain 70 g of a seasoning having a solid content of 50% and an excellent versatility with almost no off-taste and off-flavor (invention product 2).

The seasoning thus obtained was the same as in Example 1 except that D
As a result of calculating the decomposition rate of NA into mononucleotides, 7
It was 8%.

Example 3. 700 g of water was added to 300 g of frozen herring sardine, ground with a homomixer, and sterilized by heating at 90 ° C. for 1 hour. After cooling to 45 ° C., 0.6 g of actinase AS (Kaken Pharmaceutical), 0.6 g of bromelain, 0.6 g of nuclease “Amano” (Amano Pharmaceutical) and 0.3 g of deamizyme (Amano Pharmaceutical) were added, respectively, and the mixture was stirred under conditions. It was enzymatically decomposed at 45 ° C. for 20 hours.

After completion of the enzymatic decomposition, the enzyme was inactivated by heating at 85 ° C. for 15 minutes, and then cellulose powder and diatomaceous earth were used as filter aids, and centrifugation and filtration were performed to obtain a clear filtrate. The filtrate is concentrated under reduced pressure, and the seasoning 11 of the present invention having a solid taste of 40% and having an aroma slightly like a fish extract and having a strong taste.
5 g was obtained (invention product 3).

With respect to the obtained seasoning, the decomposition rate of DNA in the raw algae into mononucleotides was measured in the same manner as in Example 1, and the result was 55%.

Example 4. 400 g of water was added to 200 g of frozen salmon Shirako, and the mixture was ground with a homomixer and then sterilized by heating at 95 ° C for 30 minutes. 5
After cooling to 0 ° C, 0.04 g of bromelain, 0.02 g of nuclease "Amano" (Amano Pharmaceutical Co., Ltd.) and 0.02 g of deamizyme (Amano Pharmaceutical Co., Ltd.) were added, and the mixture was stirred at 50
It was enzymatically decomposed at 8 ° C for 8 hours. After completion of enzymatic decomposition, 1 at 85 ℃
After heating for 5 minutes to inactivate the enzyme, cellulose powder was used as a filter aid, and centrifugation and filtration were performed to obtain a clear filtrate.

The filtrate was concentrated under reduced pressure to obtain 175 g of a seasoning having a solid content of 20% and having a slight fish extract-like aroma and a strong taste (invention product 4).

With respect to the obtained seasoning, the decomposition rate of DNA in the raw algae into mononucleotides was calculated in the same manner as in Example 1, and the result was 25%.

Reference example 1. A concentrated liquid having a solid content of 20% was obtained in the same manner as in Example 4, except that nuclease "Amano" and deamizyme were not added and Bromelain was added alone. With respect to this concentrated solution, the rate of decomposition of DNA in the raw algae into mononucleotides was calculated in the same manner as in Example 1, and it was 0% (reference product 1).

Furthermore, this concentrate showed almost no taste.

Example 5. The taste of the seasonings of the present invention obtained in Examples 1 to 4 was compared with the concentrated liquid obtained in Reference Example 1 by sensory test.

The sensory test was carried out by diluting the seasonings obtained in Examples 1 to 4 and the concentrated liquid obtained in Reference Example 1 with 0.3% saline so that the solid concentration was 0.2%. The concentrated solution of Example 1 was used as a control, and was well-trained by 20 panelists by the two-point comparison method (two-sided test), and expressed as the number of persons.

The results are shown in Table 1.

As is clear from the results in Table 1, the seasoning of the present invention is superior at the significance level of 0.1% as compared with the conventionally known extract of fish milt described in Reference Example 1. .

(Effects of the Invention) According to the present invention, a natural seasoning with excellent taste improvement and palatability is industrially manufactured at a very low cost using, as a raw material, fish shirako, which is a by-product of fishery processing, which has not been conventionally used. Can be advantageously manufactured.

The seasoning obtained by the present invention can be used alone as it is, but by mixing it with glutamic acid and / or its salt, the umami is synergistically enhanced. Therefore, glutamic acid and / or salt thereof or seasonings containing them, for example, natural extracts such as bonito extract, kelp extract, seafood and meat extract; animal and plant protein hydrolysates such as HAP, HVP; yeast autolysate, etc. It can be used in the form of a mixture with.

If desired, other conventionally used seasonings and additives, for example, natural extracts such as shiitake extract, vegetable extract and spice extract; 5'-sodium inosinate, 5'-sodium guanylate, etc. Nucleic acid-based seasonings; amino acids such as sodium aspartate, glycine, alanine, proline, lysine, and histidine; organic acids such as succinic acid, malic acid, citric acid, lactic acid, and salts thereof; seasonings such as salt and sugar They can be used in an appropriate combination.

The seasoning of the present invention, as it is or in combination or blending with other seasonings and the like as described above, by adding to various foods and drinks, spices and the like, to impart a rich taste, umami, taste It is extremely useful as an improving agent.

For example, miso, soy sauce, mirin, sake, brewed vinegar and other brewed products; mayonnaise, dressing, sauce, ketchup,
It can be used as seasonings such as various sauces, soup stock, dashi stock, and complex seasonings.

Also, as a taste enhancer or improver for various sweets, Western sweets, pickles, meat products, fish products, various delicacies, boiled vegetables, prepared foods, canned foods, cocoa, beverages such as lactic acid bacteria drinks, etc. Can be used.

Further, it can also be used as a palatability improving agent for feed and feed of domestic animals such as livestock, poultry and fish, or pet food.

In addition, it can also be used as a mouthwash such as toothpaste, troche, mouthwash, taste improver for medicines, and as a corrigent.

The seasoning of the present invention can be used for a wide range of foods and drinks as described above, materials for food processing and other applications, and the amount added and added thereto can be appropriately selected.
For example, for various foods and drinks as exemplified above, about 0.0
When added in an amount of 1 to about 1.0%, effects such as taste improvement, richness and umami are imparted.

 ─────────────────────────────────────────────────── ─── Continuation of front page (56) References JP-A-60-160863 (JP, A) JP-A-59-156297 (JP, A)

Claims (1)

[Claims] 1. A seasoning obtained by enzymatically treating a ground product of fish algae with protease, nuclease and deaminase to decompose deoxyribonucleic acid in the algae into deoxymononucleotides.