• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
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    • 专利摘要:
    The present invention relates to a method for preparing seasonings comprising the step of first hydrolyzing the bone extract with endopeptidase, and the second step hydrolyzed with exopeptidase. According to the present invention, while maintaining the texture of the bone extract itself is given a partial taste, reducing the viscosity to prevent sol (sol) due to storage to improve workability, the rate of water diffusion during the concentration process is increased Bone extract seasonings can be prepared.
    公开号:KR19990032215A
    申请号:KR1019970053194
    申请日:1997-10-17
    公开日:1999-05-15
    发明作者:이호봉；남희섭
    申请人:이상윤；주식회사 농심；
    IPC主号:
    专利说明:

    Bone Extract Seasoning Method
    The present invention by treating the bone extract with enzymes to increase the degree of hydrolysis while maintaining the mouthfeel (mouthfeel) of the extract itself, decrease the viscosity while giving a net taste, promotes water diffusion and evaporation during concentration and drying, and greatly fluidity The manufacturing method of the improved seasoning is related.
    The main component of bone extract is gelatin, which is a protein, which is an inducer produced when heating collagen.
    There are two basic steps to converting collagen to gelatin. First, the hydrogen bonds and electrostatic bonds due to thermal denaturation are broken, and the spiral structure must be liquefied in a random coil state. Second, the covalent bonds must be broken, and the complex effect of temperature and pH is considered. Should be.
    Bone extract is a natural extract made from chicken, cow, pig, etc. as a main raw material, and is again called in Japan, Tang in China, Buron or soup stock in Europe, and is widely used as a compounding seasoning raw material. Recently, peptides present in various foods have a function of buffering taste between low-molecular-weight substances such as amino acids and nucleic acids, and high molecular weight impurities such as proteins and fats. As it turns out, there is a growing interest in their manufacturing and processing methods. However, bone extract has a high water content, high viscosity due to the high protein content, sol (sol) occurs during low-temperature storage causes a decrease in workability during processing. In addition, it is difficult to concentrate in high concentrations, and there is a problem in that the extraction manufacturing process time is delayed by inhibiting moisture diffusion and evaporation during drying.
    Industrially hydrolyzed proteins include acid digestion and enzymatic digestion. The former is a method of decomposing proteins mainly into free amino acid units by decomposing proteins with high concentrations of hydrochloric acid for a long time at a high temperature, but the decomposition yield is excellent, but the color of the final decomposition product becomes dark and a large amount of salt is formed in the neutralization process to give salty taste, especially fat If present, MCPD, DCP, which is a harmful substance to the human body, is generated, and there is a problem in that all of the inherent characteristics of the raw material are lost. On the other hand, enzymatic digestion can impart the natural properties of the raw material itself to the final product compared to acid digestion, and can be safe because there is no possibility of remaining of harmful substances that can be generated from incidental chemical reactions, but the yield of decomposition is low, In particular, there is a disadvantage in that the end product is a bitter, and the characteristics of the degradation products may vary greatly depending on the type of enzyme, the reaction sequence and the purpose of use. In particular, gelatin, a protein that accounts for most of bone extracts, accounts for more than 70% of all amino acids, mainly composed of four types of amino acids: glycine, proline, hydroxyproline, and glutamic acid. There is a lot of difficulty in cutting. Enzaf (Japan, Japan's famous Japanese confectionery), which is currently on the market, is produced by adding exopeptidase to gelatin and enzymatically digesting for more than 10 hours, which has a sweet taste and takes more than 10 hours to be uneconomical. There is a disadvantage that odor occurs.
    Accordingly, the present invention is to solve the conventional problems as described above, to provide a method that can increase the taste, while the bitter taste is significantly suppressed, while reducing the viscosity while maintaining the inherent characteristics of the raw material.
    1 is a graph showing the change in degree of hydrolysis according to the type and order of action of the enzyme.
    In order to achieve the above object, according to the present invention, there is provided a method for preparing seasoning comprising the step of first hydrolyzing the bone extract with endopeptidase, the second step hydrolyzed with exopeptidase.
    Hereinafter, the content of the present invention will be described in detail.
    Bone was soaked at 98 ℃ -100 ℃ for 15 minutes to remove blood, extracted with 0.3% NaCl solution at 115-120 ℃ for 5-7 hours under pressure of 2.0Kg / cm 2 , and surface filtered with 140 mesh. , Separate the oil in the upper layer by leaving in the range of 85 ℃-90 ℃, recover the aqueous layer, and adjust the pH to 6.5 with 20% hydrochloric acid solution to prepare a bone extract. At this time, the bone of any animal can be used as a bone, it is preferable to use a pig bone.
    As primary degrading enzymes, endopeptidase which has a function of degrading peptide bonds inside a protein is used. Endopeptidase exhibits activity at 50 ° C.-60 ° C. and pH 6.0-7.0. Thus, after adjusting the temperature and pH of the reaction solution to a corresponding range, endopeptidase is added to enzymatic digestion. At this time, the endopeptidase is preferably added to 0.5-1.5% by weight of the solid content, and the reaction is preferably carried out for 1 hour. At this time, if the addition amount of the endopeptidase is 0.5% or more, a satisfactory effect can be obtained. If the addition amount of the endopeptidase is 1.5% or more, the effect is not significantly improved as compared with the increase of the addition amount, and the economic efficiency is low. If the decomposition time is also 1 hour or more, a satisfactory effect can be obtained, and even if it is further decomposed, there is almost no difference in effect.
    Secondary enzymes use exopeptidase that hydrolyzes peptide bonds outside the protein. Exopeptidase is preferably added at a concentration of 0.5-1.5% by weight relative to the solid content, and the enzyme reaction proceeds at 50 ° C.-60 ° C., pH 6.0-7.0, which is an optimum activity condition of exopeptidase. It is preferable to make it react for 4-7 hours which is the point of reaching maximum hydrolysis degree.
    After all enzyme reactions are completed, the reaction solution can be prepared by inactivating the enzyme while stirring at 85 ° C. for 10 minutes, and concentrating under reduced pressure to 30 Brix-70 Brix under a vacuum of 20-40 mmHg and a temperature of 50 ° C.-60 ° C. .
    The seasoning prepared as described above had a degree of hydrolysis: 7.2% amino amino nitrogen before enzymatic degradation, 0.05% amino nitrogen, and a viscosity of 26.0 cpi, indicating the degree of hydrolysis: the degree of protein degradation. Is 21%, AN (amino nitrogen compound: a low molecular weight amino amino nitrogen compound produced by the decomposition of protein, the net taste increases as AN increases) is 0.2%, viscosity is 4.5-5.0 cpi, Higher and better taste, and relatively low viscosity, greatly improved fluidity.
    The present invention is explained in more detail by the following examples. These examples are provided only for further understanding of the present invention, but the scope of the present invention is not limited to these examples.
    Example 1
    The pork bones were soaked at 98 ℃ -100 ℃ for 15 minutes to remove blood, extracted for 6 hours under 2.0Kg / cm 2 pressurized condition, surface filtered with 140 mesh, oil-separated by stationary method, residue and fat This removed pork bone extract was prepared. The prepared extract was transferred to a stirred extraction tank, adjusted to pH 6.5 using a 20% hydrochloric acid solution, and 1% of an endopeptidase was added to the solids content, followed by enzymatic degradation at 50 ° C-60 ° C for 1 hour. When the first decomposition was completed, the second reaction was added to the same concentration of exopeptidase at the same concentration for 4 hours, and the viscosity was 5.0 cpi, amino amino nitrogen content of 0.2%. After the enzymatic reaction was completed, the enzyme was inactivated at 85 ° C. for 10 minutes with stirring, and concentrated under reduced pressure to 70 Brix under a vacuum of 20-40 mmHg and a temperature of 55 ° C. to prepare pork bone lysate seasoning.
    Example 2
    Endopeptidase was added to the pork bone extract prepared in the same manner as in Example 1 to 1.5 wt% of the protein content, followed by enzymatic digestion at 50-60 ° C. for 1 hour. After completion of the first decomposition, the exopeptidase was added to the same concentration in the second concentration and reacted for 4 hours to obtain a viscosity of 4.5 cpi, a degree of hydrolysis of 21%, and an amino nitrogen content of 0.2%. After the enzyme reaction was completed, the enzyme was inactivated at 85 ° C. for 10 minutes with stirring, and concentrated under reduced pressure to 70 Brix in the same manner as in Example 1 to prepare a pork bone lysate seasoning.
    Example 3
    In Examples 1 and 2, 7% by weight and 3% by weight of garlic crushed and ginger crushed powder were added to the pork bone lysate seasoned concentrated to 70 Brix, and 40% by weight of liquid starch was added, followed by vacuum degree 20- Vacuum drying under 40 mmHg and 75 ° C.-80 ° C. conditions yielded an improved pork bone powder powder seasoning with excellent flavor.
    Comparative Example 1
    The pork bone sulphate seasoning was prepared in the same manner as in Example 1, except that only exopeptidase was added by 2.0% by weight based on the solid content, without reacting the first hydrolysis using the endopeptidase.
    Comparison of Hydrolysis Degree, Viscosity and Amino Nitrogen
    The hydrolysis degree, viscosity and amino nitrogen of the pork bone extract prepared in Example 1 and Comparative Example 1, respectively, were compared.
    The degree of hydrolysis was calculated | required by the following formula.
    Degree of Hydrolysis = Vb X Nb X (1 / b) X (1 / M) X (1 / h) X 100
    Vb: Alkali volume required for titration (ml)
    Nb: alkali concentration (normal concentration)
    (1 / b): constant (1.1)
    M: Protein Content X Nitrogen Coefficient
    h: number of peptide bonds
    As shown in Figure 1, when the same enzyme concentration, Example 1 showed a higher degree of hydrolysis than Comparative Example 1.
    In addition, as a result of measuring the viscosity (measurement condition: concentration 30 Brix, temperature 30 ° C.) and amino nitrogen content, as shown in the following table, the viscosity was 15.3 cpi and the amino nitrogen was 0.12%, According to the present invention, the viscosity decreased by 5.0 cpi, while the amino nitrogen was increased to about 0.2%, thereby improving the flowability as the viscosity decreased, as well as the viscosity, and the solubility of the decomposed solvates during cold storage. I could solve the problem. Amino nitrogen (AN, Amino type Nitrogen) was obtained by the following formula.
    AN (%) = [0.14 X NaOH volume (ml) / sample weight (g)] X 100
    Comparison of Viscosity and Amino Nitrogen Content Treatment methodViscosity (cpi)Amino nitrogen (%) Comparative Example 115.30.12 Example 15.00.20
    Table 2 shows the results of sensory evaluation on taste, texture, off-flavor, and taste of 25 professional panelists. In Example 1 and Comparative Example 1, there was no significant difference in texture and off-flavor, but in the case of rice and bitter rice, there was a significant difference of 1% level in Example 1 compared to the comparative example, thereby increasing the net taste and reducing bitter taste.
    Comparison of sensory evaluation results Treatment methodNet * TextureOff-flavorGourmet *Comparative Example 13.04.13.54.0 Example 14.14.23.83.1 * Significant difference at 1% level
    In summary, the seasoning preparation method according to the present invention, compared with the conventional method, first, the taste is increased while maintaining the intrinsic properties of the raw material itself, and second, the viscosity of the decomposition product is greatly reduced, so that the water during the evaporation and drying process By promoting the diffusion it is possible to shorten the process time, and third, it can be seen that it is possible to improve the workability by suppressing the sol (sol) of the concentrate due to storage.
    In the present invention, by using a proper combination of different kinds of enzymes, while maintaining the texture of the bone extract itself, it gives a partial taste, and reduces the viscosity to prevent solization due to storage workability In addition, it is possible to prepare a bone extract seasoning with increased moisture diffusion rate during the concentration process.
    权利要求:
    Claims (4)
    [1" claim-type="Currently amended] A method for preparing seasonings comprising the step of first hydrolyzing bone extracts with endopeptidase and the second step of hydrolyzing with peptidase.
    [2" claim-type="Currently amended] The method of claim 1,
    Endopeptidase is added to the concentration of 0.5-1.5% by weight of the solid content, the reaction proceeds for 1 hour at 50 ℃ -60 ℃, pH 6.0-7.0, the secondary hydrolysis step is 1 Method of producing a seasoning, characterized in that the reaction proceeds for 4-7 hours at 50 ℃ -60 ℃ by adding exopeptidase to 0.5-1.5% by weight to the primary hydrolysate.
    [3" claim-type="Currently amended] The method according to claim 1 or 2,
    Concentrating the secondary hydrolyzate obtained by the hydrolysis at 50 ℃-60 ℃ to 70Brix concentrated under reduced pressure further comprising the step of producing a seasoning.
    [4" claim-type="Currently amended] The method according to claim 1 or 2,
    Method of producing a seasoning further comprises the step of adding a spice, such as liquid maltodextrin, garlic, ginger to the secondary hydrolyzate obtained by the hydrolysis and dried in vacuo.
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    同族专利:
    公开号 | 公开日
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    法律状态:
    1997-10-17|Application filed by 이상윤, 주식회사 농심
    1997-10-17|Priority to KR1019970053194A
    1999-05-15|Publication of KR19990032215A
    优先权:
    申请号 | 申请日 | 专利标题
    KR1019970053194A|KR19990032215A|1997-10-17|1997-10-17|Method of preparing bone extract seasoning|
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