JPH01222754A - Seasoning - Google Patents

Abstract

PURPOSE:To obtain a seasoning having excellent seasoning property and palatability, by decomposing deoxyribonucleic acid in a soft roe of fishes with an enzyme to form deoxymononucleotide. CONSTITUTION:A soft roe of fishes is ground with a homogenizer, colloid mill, etc., the attached microorganisms are thermally sterilized and the treated raw material is uniformly mixed with a protease, a nuclease and a deaminase to decompose deoxyribonucleic acid in the soft roe into deoxymononucleotide. After the completion of the enzymatic decomposition treatment, the enzyme is inactivated, the insoluble solid components are removed by filtration, etc., and the obtained decomposed liquid is used as a seasoning liquid as it is or used in the form of paste, powder, granule, etc.

Description

DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention is directed to a novel seasoning, and more specifically, the present invention is directed to a novel seasoning. To create a novel seasoning with excellent taste obtained by decomposing deoxyribonucleic acid (hereinafter referred to as DNA) into deoxymononucleotides.

(Prior Art) It is well known that the flavor components of bonito flakes and shiitake mushrooms are 5-inosinic acid and 5-guanylic acid, respectively. Furthermore, it is known that the following facts or chemical structural conditions are necessary for these nucleic acid-related substances to exhibit taste (Phase 1) Hiroshi, Applied Microbiology 17B-187, Tokyo Ibid. School; New Edition Applied Microbiology ■, pp. 61-83,
(Refer to Asakura Shoten (1981)); 1) Nucleic acids (polymer nucleotides), nucleosides, and bases do not have a taste; only mononucleotides have a taste.

2) Only purine-based bases have taste properties, and pyrimidine-based bases have no taste properties.

3) It has an OH group at the 6-position of the purine ring.

4) Having a phosphate group at the 5-1 position of ribose.

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

However, the above literature does not describe or suggest that an excellent natural seasoning can be obtained by treating fish milt with protease, nuclease, and deaminase.

Fish milt is composed of water, protein, DNA, etc., and does not exhibit enough flavor to be used as a seasoning by itself. It is disclosed that the milt is liquefied by adding an enzyme agent to act on the milt. In addition, the same publication states that ``Lipase, ribonuclease, etc. can be used to improve the taste, ingredients, etc. of the solution or powder obtained by processing Milt.'' There is no equivalent mention or suggestion of treating the milt with the king of nucleases and deaminase to actively degrade the DNA in the milt into deoxymononucleotides and use this as a seasoning. Not yet.

(Problems to be Solved by the Invention) As mentioned above, it has been known that certain deoxymononucleotides have a good taste, but it has not been possible to produce them industrially from the DNA in fish milt. However, the technology for using it as a seasoning has not yet been established.

Therefore, an object of the present invention is to provide an industrially advantageous novel seasoning made from fish milt, which is a by-product of seafood processing and is inexpensive and easily available.

(Means for Solving the Problems) According to the present invention, protease is added to the crushed product of fish milt.
A novel seasoning with excellent taste is provided by allowing nuclease and deaminase to act on the DNA in the milt to decompose it into deoxymononucleotides.

In the production of the seasoning of the present invention, fish milt is decomposed with protease to decompose and peel off the protein surrounding DN8, leaving the DNA in a naked or free state, and then the DNA is further treated with nuclease. It is actively degraded and converted into 5-mononucleotides.

The 5-mononucleotide obtained here is generally deoxyguanosine 5-m-phosphate (deo-xy Gu
anosine 5--monophosphate
:hereinafter referred to as dGMP), deoxyadenosine 5-m
-Phosphoric acid (deoxy Adenosine, 5--
s+onophosphate: hereinafter referred to as dAMP), deoxycytidine 5-m-phosphate (deoxy C
ytidine 5--monophosphate:
dCMP), thymidine 5-m-phosphate (T
hymidine 5--a+onophosphat
e: A mixture of dTMP (hereinafter referred to as dTMP).

Among the deoxymononucleotides mentioned above, dGMP exhibits particularly good palatability, and by treating fish milt with a combination of protease and nuclease, it degrades DNA into deoxymononucleotides. For the first time, an enzymatic decomposition product that can be used as a seasoning is obtained.

According to the present invention, by adding protease and nuclease to fish milt and further acting on deaminase, dAMP, which does not have a taste, is converted to deoxy inosine 5-m-phosphate, which has a taste.
ne 5--monophosphate (hereinafter referred to as dIMP), it is possible to obtain a seasoning that exhibits stronger and better taste as a whole.

Examples of the milt of fish that can be used in the present invention include milt of fish such as salmon, trout, herring, and cod. These milt are preferably in a fresh or frozen state, but dried ones can also be used.

Further, as the protease that can be used in the present invention, any of commercially available bacterial proteases, filamentous fungal proteases, proteases of animal and plant origin, etc. can be used.For example, actinase AS (Kaken Pharmaceutical Co., Ltd.), Preferred examples include protease P "Amano" (Ohno Pharmaceutical), protease B "Amano" (Ohno Pharmaceutical), promelain, papain, trypsin, and the like.

In addition to protease activity, these enzymes may also have nuclease activity or deaminase activity.

Furthermore, examples of nucleases that can be used in the present invention include nuclease "Amano" (Ohno Pharmaceutical Co., Ltd.) and nuclease Pi (Yamasa Soy Sauce Co., Ltd.).

Further, examples of deaminase that can be used in the present invention include commercially available enzyme agents such as deaminase (Ohno Pharmaceutical) and cochlase (Sankyo Pharmaceutical).

Next, preferred embodiments of the method for producing the seasoning of the present invention will be described in more detail.

First, fish milt is ground in a conventional manner using, for example, a homogenizer, homomixer, colloid mill, or the like. In this case, water can be added as appropriate if desired. The amount of water added is usually preferably about 10 times or less relative to the weight of the milt.

For the purpose of sterilizing microorganisms attached to the milt, the obtained ground material is heated at about 80 to about 100°C for about 5 to about 6
Preferably, the heat treatment is performed for 0 minutes.

Next, this heat-treated ground product is heated, for example, to about 20 to
The mixture is cooled to about 70° C., and the enzymes described above, ie, protease, nuclease, and deaminase, are added and mixed uniformly for enzymatic decomposition.

The amount of such enzymes to be added is about 0.01 to about 10% by weight of each of protease, nuclease, and deaminase based on the raw milt (hereinafter, % means % by weight unless otherwise specified), preferably. The total amount of champions is approximately 0. A range of 1% to about 5% can be exemplified. However, sufficient decomposition is difficult unless approximately 0.01% or more of each enzyme is added.

These enzymes can act simultaneously on fish milt, but if desired, for example, after enzymatically decomposing the milt with protease alone, nuclease is added for decomposition, and deaminase is further added for decomposition. can. Alternatively, after decomposing fish milt with protease alone, nuclease and deaminase can be added together for decomposition.

As conditions for enzymatic decomposition, it is desirable to adopt the optimum pH, optimum temperature, and optimum action time for each enzyme used, but in normal cases, for example, when adjusting the pH, The process may be carried out at a pH of 1, that is, about pH 6 to about 7, which the crushed material has, but it is not preferable to carry out the process at a pH of 4 or less or a pH of 8 or more.

The temperature for enzymatic decomposition can be arbitrarily selected as long as the enzyme used is not inactivated, but is generally in the range of about 20 to about 70°C, preferably about 40 to about 60°C. An example is the temperature of

Furthermore, the time required for enzymatic decomposition is about 0.5 hours or more, and any time can be adopted depending on the type of fish milt used, but preferably about 10 to about 6 hours.
An example may be an action time such as 0 hours.

The basic requirements for the flavor of the seasoning obtained by the present invention are:
As mentioned above, dC;MP is produced by the decomposition of DNA contained in milt by nuclease, and dlMP is converted from dAMP by the action of deaminase. Therefore, in order to obtain a more desirable umami-imparting effect as a seasoning, at least about 30% of the DNA in the milt must be
It is preferable to decompose the above into mononucleotides.

Achieving such a degree of decomposition is possible by employing the preferred range of enzymatic decomposition conditions as described above.

After the enzymatic decomposition treatment is completed, the decomposed solution is heated, for example, at about 80 to 100° C. for about 5 to about 60 minutes to deactivate the enzyme. During or after the heat treatment, if necessary, an adsorbent such as activated carbon or porous polymer adsorption resin is added to the decomposition liquid in an amount of, for example, about 0.05 to about 1
It is also possible to perform deodorization and decolorization by adding 0%. Such deodorizing and decolorizing treatment using an adsorbent can also be performed in a step after removing insoluble solids, which will be described later.

The enzymatically decomposed solution of fish milt obtained as above is
Then, insoluble solids are separated and removed by centrifugation and filtration. At this time, a filter aid such as diatomaceous earth or cellulose may be used if desired.

The obtained separated liquid can be used as it is as a seasoning liquid, but for example, the solid content is about 10 to about 50%.
It can be concentrated to a certain extent to form a paste, or it can be spray-dried, freeze-dried, drum-dried, with or without the addition of starch, dextrin, gum arabic, gelatin, casein, soybean protein or other powdering aids. It can also be dried in a powder or granule form by drying by vacuum drying, foam mat drying or other suitable known drying means.

(Examples) Several aspects of the present invention will be explained in more detail with reference to Examples below.

Example 1 2000 g of water was added to 500 g of frozen C-milt, ground with a homogenizer, and then heat sterilized at 95° C. for 30 minutes. After cooling to 60℃, protease B “Amano” (
Add 1.5 g of Ohno Pharmaceutical) and add 1.5 g of the
0-second nuclease "Amano" that has been enzymatically degraded for 0 hours
(Ohno Pharmaceutical) 1. Og and Deamizyme (Ohno Pharmaceutical) 0
．． 5 g was added, and enzymatic decomposition was continued at 50°C for 20 hours.

After completion of i1 elementary decomposition, the mixture was heated at 85° C. for 15 minutes to inactivate the enzyme, and then centrifuged and filtered using cellulose powder as a filter aid to obtain 2350 g of a clear filtrate.

5 g of activated carbon powder was added to this filtrate, heated at 90° C. for 1 hour to perform deodorizing and decolorizing treatment, and the activated carbon was filtered off. The obtained filtrate was concentrated under reduced pressure to a solid content of 30%, and the concentrated liquid was spray-dried in a conventional manner to obtain 82 g of a seasoning powder with no unpleasant odor, versatility, and excellent flavor (product of the present invention). 1
).

This seasoning powder was analyzed by the method described below, and the decomposition rate of the DNA contained in the raw milt into mononucleotides was 70%.

(Decomposition rate measurement method) Schmidt's DNA content in raw material Milt.

It is measured by the Thannhauser and 5chneider method, and the value is designated as A.

Next, the mononucleotide content of the enzymatically decomposed product of Milt was measured by high performance liquid chromatography (HPLC) under the following conditions, and the value was defined as B, and (B/A)X100
= decomposition rate.

1) Column used: Nucleosil-5N H2 (
M,+lage1 company! ri 4. 8mn+X250m
m1i) Eluent: 0.045M K H2P Oa
pH2,4iii) Detection method: Ultraviolet absorption (254n
m) Example 2゜ 200g of raw cod milt was ground with a homomixer, and 100g of water was added.
After adding and mixing 0 g, the mixture was heated at 96° C. for 30 minutes. After cooling to 45°C, the pH of the mixture was adjusted to 7. fi to 0
Protease pr Amano' (Ohno i! II) I
Then, the pH of the mixture was adjusted to 5.5, 0.5 g of Nuclease PI (Yamasa soy sauce) was added, and the mixture was enzymatically decomposed at 45°C for 5 hours under stirring conditions.
After enzymatic decomposition with stirring during Wt, the pH of the decomposition solution was further adjusted.
was adjusted to 5.5, and 0.2 g of Deamizyme (Ohno Pharmaceutical) was added.
was added, and enzymatic degradation was continued at 45°C for 10 hours.

After the enzymatic decomposition was completed, log activated carbon powder was added and heated and stirred at 90° C. for 60 minutes to deactivate the enzyme and perform deodorizing and decolorizing treatment. Cellulose powder was added to this treated product, and centrifugation and filtration were performed to obtain a clear filtrate. The rit liquid was concentrated under reduced pressure to obtain 70 g of a seasoning with a solid content of 50%, almost no off-flavors, and a versatile and excellent flavor (Product 2 of the present invention).

The obtained seasoning was prepared using DN in the raw material Milt as in Example 1.
As a result of calculating the decomposition rate of A into mononucleotides, 78
%Met.

Example 3 700 g of water was added to 300 g of frozen herring milt, ground in a homomixer, and heat sterilized at 90° C. for 1 hour. After cooling to 45°C, 0.6 g of actinase AS (oblique pharmaceutical),
Promeline 0.6g, Nuclease "Amano"
(Ohno Pharmaceutical) 0.6g and Deamizyme (Ohno Pharmaceutical)
0.3 g of each were added and incubated at 45°C for 20 minutes under stirring conditions.
Time enzymatically digested.

After enzymatic decomposition, the mixture was heated at 85° C. for 15 minutes to inactivate the enzyme, and then centrifuged and filtered using cellulose powder and diatomaceous earth as filter aids to obtain a clear filtrate. This filtrate was concentrated under reduced pressure to obtain Seasoning 11 of the present invention, which has a solid content of 40% and has a strong taste with a slightly fish extract-like aroma.
5 g was obtained (product 3 of the present invention).

Regarding the obtained seasoning, the decomposition rate of DNA in the raw milt 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 milt, crushed in a homomixer, and then heat sterilized at 95° C. for 30 minutes. 5
After cooling to 0.degree. C., 0.04 g of promelain, 0.02 g of nuclease "Amano" (Amano Pharmaceutical) and 0.02 g of Deamizyme (Amano Pharmaceutical) were added, and enzymatic decomposition was carried out at 50.degree. C. for 8 hours under stirring conditions. After completion of enzymatic decomposition, 85
After heating at ℃ for 15 minutes to inactivate the enzyme, centrifugation and filtration were performed using cellulose powder as a filter aid to obtain a clear filtrate.

This filtrate was concentrated under reduced pressure to obtain 175 g of a seasoning with a solid content of 20% and a strong taste with a slight fish extract-like aroma (Product 4 of the present invention).

Regarding the obtained seasoning, the decomposition rate of DNA in the raw material Milt was calculated into mononucleotides in the same manner as in Example 1, and the result was 25%.

Reference Example 1゜In Example 4, all procedures were carried out under the same conditions as in Example 4, except that Promelain was added alone without adding the nuclease Amano J and Deamizyme, to obtain a concentrated liquid with a solid content of 20%. Regarding the concentrate, the decomposition rate of DNA in the raw milt into mononucleotides was calculated as in Example 1 and was found to be 0% (Reference product 1).

Furthermore, this concentrate showed almost no taste.

Example 5 The taste characteristics of the seasonings of the present invention obtained in Examples 1 to 4 were compared with the concentrate obtained in Reference Example 1 by sensory testing.

In the sensory test, the seasoning obtained in Example 1-4 and the concentrated liquid obtained in Reference Example 1 were tested at solid content concentrations of 0. 2%
0. A two-point comparison method (two-tailed test) was conducted by 20 well-trained panelists using the concentrated solution of Reference Example 1 diluted with 3% saline as a control, and the results are expressed in terms of the number of participants.

The results are shown in Table 1.

(The following is a blank space) Table 1★Evaluation of taste characteristics Present invention product 1: Compared to reference product 1, it has an extremely strong flavor and is excellent in palatability.

Invention product 2: Compared to reference product 1, this product has extremely strong flavor and body, and is also excellent in palatability.

Invention product 3: It has a stronger flavor than the reference product.

Product 42 of the present invention has a stronger flavor than the reference product.

As is clear from the results in Table 1, the seasoning of the present invention has a significance level of 0.0 compared to the conventionally known fish milt extract described in Reference Example 1. 1% is excellent.

(Effects of the Invention) According to the present invention, a natural seasoning with improved taste and excellent palatability can be produced industrially at an extremely low cost using fish milt, which is a by-product of seafood processing that has no utility value in the past, as a raw material. can be advantageously manufactured.

Although the seasoning obtained by the present invention can be used alone as it is, the flavor is synergistically enhanced by mixing it with glutamic acid and/or its salt. Therefore, glutamic acid and/or its salts or seasonings containing them, such as natural extracts such as bonito flakes extract, kelp extract, seafood and meat extract; HAP% Animal and plant protein hydrolysates such as HVP; yeast autolysates, etc. It can be used in the form of a mixture with.

If desired, other seasonings and additives conventionally used, such as natural extracts such as shiitake mushroom extract, vegetable extract, and spice extract; 6--sodium inosinate, 5-sodium guanylate, etc. Nucleic acid seasonings; amino acids such as sodium aspartate, glycine, alanine, proline, lysine, histidine; succinic acid, malic acid,
Organic acids such as citric acid and lactic acid and their salts; can be used in any appropriate combination with seasonings such as salt and sugar.

The seasoning of the present invention can be added to various foods, beverages, luxury goods, etc., either as is or in combination or blended with other seasonings, etc., as described above, to impart richness and umami to them, and improve the taste. Very useful as a modifier.

For example, it can be used for seasonings such as miso, soy sauce, ajiban, sake, brewed vinegar, and other brewed products; mayonnaise, dressings, sauces, ketchup, various sauces, soup bases, dashi bases, and complex seasonings. can.

It can also be used as a flavor enhancer or improver for various Japanese sweets, Western sweets, pickles, meat products, fish products, various delicacies, tsukudani, side dishes, canned goods, cocoa, and beverages such as lactic acid bacteria drinks. can be used.

It can also be used as a palatability improver for feed for domesticated animals such as livestock, poultry, and fish, or pet food.

In addition, it can also be used as a daily preparation such as toothpaste, trochees, and gargles, and as a flavor improver and flavoring agent for pharmaceuticals.

The seasoning of the present invention can be used for a wide range of foods and drinks, food processing materials, and other uses as described above, but the amount added to them can be arbitrarily selected as appropriate.
For example, about 0.0
1 to about 1. By adding it in an amount such as 0%, it has effects such as improving taste, providing richness, and umami.

Claims (1)

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