JP6958949B2 - Production method of processed fish composition and processed fish composition - Google Patents
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本発明は、魚肉加工組成物の製造方法及び魚肉加工組成物に関する。 The present invention relates to a method for producing a processed fish composition and a processed fish composition.
特許文献１には、セレン含有食品素材として、魚肉の脱脂物にプロテアーゼを添加して酵素反応させた後に濃縮した液体食品素材が開示されている。 Patent Document 1 discloses, as a selenium-containing food material, a liquid food material that is concentrated after adding a protease to a degreased product of fish meat and subjecting it to an enzymatic reaction.
特許文献１にも記載されているように、魚肉を原料とする魚肉加工組成物はセレン含有組成物として有用であることが知られているが、従来の製造方法では、例えば、苦味が残るため多様な用途に展開し難く工業的な生産効率が十分とはいえなかった。 As described in Patent Document 1, it is known that a processed fish meat composition using fish meat as a raw material is useful as a selenium-containing composition, but in the conventional production method, for example, a bitter taste remains. It was difficult to develop it for various purposes, and it could not be said that the industrial production efficiency was sufficient.
本発明は、従来の製造方法に比べて苦味が低減し工業的により効率よく生産できる、魚肉を原材料とする魚肉加工組成物の製造方法及び苦味が低減した魚肉加工組成物を提供することを課題とする。 An object of the present invention is to provide a method for producing a processed fish meat composition using fish meat as a raw material and a processed fish meat composition having reduced bitterness, which can be produced more efficiently industrially with reduced bitterness as compared with the conventional production method. And.
本発明は、
〔１〕魚肉加工組成物の製造方法であって、
前記製造方法が、
魚肉が有する蛋白質分解酵素を失活させて魚肉由来組成物を得る工程１と、
前記魚肉由来組成物に、細菌由来の蛋白質分解酵素（酵素１）及び微生物由来の蛋白質分解酵素（酵素２）を順次加えて前記魚肉由来組成物を酵素反応に供した後に、前記酵素１及び２を失活させて、魚肉加工組成物を得る工程２とを含む魚肉加工組成物の製造方法（以下、本発明の製造方法という）、
〔２〕前項〔１〕記載の魚肉加工組成物の製造方法で得られる魚肉加工組成物（以下、本発明の魚肉加工組成物という）に関する。
The present invention
[1] A method for producing a processed fish composition.
The manufacturing method is
Step 1 to obtain a fish-derived composition by inactivating the proteolytic enzyme of fish meat,
Bacterial proteolytic enzyme (enzyme 1) and microbial proteolytic enzyme (enzyme 2) are sequentially added to the fish meat-derived composition, and the fish meat-derived composition is subjected to an enzymatic reaction, and then the enzymes 1 and 2 are subjected to an enzymatic reaction. A method for producing a processed fish meat composition (hereinafter, referred to as the production method of the present invention), which comprises the step 2 of obtaining the processed fish meat composition by inactivating the enzyme.
[2] The present invention relates to a fish meat processing composition obtained by the method for producing a fish meat processing composition described in the preceding paragraph [1] (hereinafter, referred to as the fish meat processing composition of the present invention).
本発明によれば、従来の製造方法に比べて苦味が低減し工業的により効率よく生産できる、魚肉を原材料とする魚肉加工組成物の製造方法及び苦味が低減した魚肉加工組成物を提供することができる。 According to the present invention, there is provided a method for producing a processed fish meat composition using fish meat as a raw material and a processed fish meat composition having reduced bitterness, which can be produced more efficiently industrially with reduced bitterness as compared with the conventional production method. Can be done.
〔本発明の製造方法〕
本発明の製造方法は、魚肉加工組成物の製造方法であって、
前記製造方法が、
魚肉が有する蛋白質分解酵素を失活させて魚肉由来組成物を得る工程１と、
前記魚肉由来組成物に、細菌由来の蛋白質分解酵素（酵素１）及び微生物由来の蛋白質分解酵素（酵素２）を順次加えて前記魚肉由来組成物を酵素反応に供した後に、前記酵素１及び２を失活させて、魚肉加工組成物得る工程２とを含む魚肉加工組成物の製造方法である。
[Manufacturing method of the present invention]
The production method of the present invention is a production method of a fish meat processing composition.
The manufacturing method is
Step 1 to obtain a fish-derived composition by inactivating the proteolytic enzyme of fish meat,
Bacterial proteolytic enzyme (enzyme 1) and microbial proteolytic enzyme (enzyme 2) are sequentially added to the fish meat-derived composition, and the fish meat-derived composition is subjected to an enzymatic reaction, and then the enzymes 1 and 2 are subjected to an enzymatic reaction. This is a method for producing a processed fish meat composition, which comprises the step 2 of obtaining the processed fish meat composition by deactivating the above.
（工程１）
本発明の製造方法における工程１は、魚肉が有する蛋白質分解酵素を失活させて魚肉由来組成物を得る工程である。
（１）魚肉
魚肉は、未加工の生の魚若しくはそれを切断したり捌いたりして得た魚肉片、又は、生の魚若しくはそれを切断したり捌いたりして得た魚肉片を粉砕して得た魚肉砕片であってよく、頭部、骨、内臓が含まれてよい。
(Step 1)
Step 1 in the production method of the present invention is a step of inactivating a proteolytic enzyme contained in fish meat to obtain a fish meat-derived composition.
(1) Fish meat Fish meat is obtained by crushing raw raw fish or pieces of fish obtained by cutting or handling it, or raw fish or pieces of fish obtained by cutting or handling it. It may be a piece of fish meat obtained from the above, and may include a head, bones, and internal organs.
魚肉としては、セレンが豊富に含まれていることが知られている、
スズキ目サバ科（サバ属（Ｓｃｏｍｂｅｒ ｓｐｐ．）等のサバ類、
スズキ目サバ科（マグロ属：Ｔｈｕｎｎｕｓ）等のマグロ類、
スズキ目サバ科（カツオ属：Ｋａｔｓｕｗｏｎｕｓ）等のカツオ類、
スズキ目アジ科（ブリ属：Ｓｅｒｉｏｌａ ｑｕｉｎｑｕｅｒａｄｉａｔａ）等のブリ類、
スズキ目アジ科（アジ亜科、ブリモドキ亜科、イケカツオ亜科等）等のアジ類、
ダツ目ダツ上科サンマ科（サンマ属・秋刀魚、学名：Ｃｏｌｏｌａｂｉｓ ｓａｉｒａ）等）等のサンマ類、及び、
ニシン目ニシン亜目ニシン科（マイワシ科、ウルメイワシ科、カタクチイワシ科）等のイワシ類からなる群から選ばれる少なくとも１種の魚の魚肉が好ましく、サバの魚肉がより好ましい。
As fish meat, it is known that it is rich in selenium,
Mackerels such as Perciformes Scombridae (Mackerel spp.),
Tuna species such as Perciformes Scombridae (Tuna genus: Tunanus),
Skipjack tuna such as Perciformes Scombridae (bonito genus: Skipjack),
Amberjacks such as Perciformes Carangidae (Amberjack: Seriola quinqueradiata),
Perciformes Carangidae (Carangidae, Pilot fish, Doublespotted Queens, etc.), etc.
Beloniformes, Saury (Pacific saury, autumn sword fish, scientific name: Cololabis saira, etc.) and other saury species, and
The fish meat of at least one species selected from the group consisting of sardines such as Clupeiformes Clupeiformes Clupeiformes (Sardine family, Etrumeus sadina family, Anchovy family) is preferable, and mackerel fish meat is more preferable.
魚肉としては、本発明の魚肉加工組成物の苦味の低減という観点からはサバの魚肉がより好ましく、本発明の魚肉加工組成物の総セレン含有量の多さという観点からはサバ及びカツオを代表とする回遊魚が好ましく、カツオを代表とする回遊魚がより好ましく、カツオが更に好ましい。 As the fish meat, mackerel fish meat is more preferable from the viewpoint of reducing the bitterness of the fish meat processing composition of the present invention, and mackerel and bonito are representative from the viewpoint of the high total selenium content of the fish meat processing composition of the present invention. The migratory fish is preferable, the migratory fish represented by bonito is more preferable, and the bonito is further preferable.
魚肉を採取する部位としては、苦味が低減しセレン含有組成物として多様な用途に展開できるという観点から可食部及び内臓を含むことが好ましいが、内臓を含むことがより好ましい。 The site for collecting fish meat preferably includes an edible portion and internal organs from the viewpoint of reducing bitterness and being able to be developed as a selenium-containing composition for various purposes, but more preferably includes internal organs.
（２）魚肉が有する蛋白質分解酵素の失活
魚肉から余計な蛋白質の分解反応や腐敗を抑えて効率よく魚肉加工組成物の苦味を低減する観点から、魚肉が有する蛋白質分解酵素（プロテアーゼともいう）を失活させて魚肉由来組成物を得ることが必要である。
(2) Inactivation of proteolytic enzyme possessed by fish meat From the viewpoint of suppressing unnecessary proteolytic reaction and spoilage of fish meat and efficiently reducing the bitterness of the processed fish meat composition, proteolytic enzyme possessed by fish meat (also referred to as protease). It is necessary to inactivate the protein to obtain a fish meat-derived composition.
なお、魚肉が有する蛋白質分解酵素以外の酵素を、例えば、消化酵素、生体酵素等）も失活してもよく、また、工程１において、蛋白質分解酵素を失活させる際に細菌を死滅させて魚肉を腐敗し難くさせておいてもよい。 Enzymes other than proteolytic enzymes contained in fish meat may be inactivated (for example, digestive enzymes, bioenzymes, etc.), and in step 1, bacteria are killed when the proteolytic enzymes are inactivated. The fish meat may be kept resistant to spoilage.
魚肉が有する蛋白質分解酵素を効率よく失活させる観点から、魚肉は魚肉砕片（固形分と水分の混合物）であることが好ましく、魚若しくは魚肉片又は魚若しくは魚肉片を水とともに、例えば、ミキサーにかけて粉砕されていることがより好ましい。 From the viewpoint of efficiently inactivating the proteolytic enzyme of fish meat, fish meat is preferably fish meat fragments (mixture of solid content and water), and fish or fish meat pieces or fish or fish meat pieces are mixed with water, for example, in a mixer. It is more preferable that it is crushed.
魚若しくは魚肉片に水を加える場合、水としては、水道水、井戸水、蒸留水、イオン交換水等が使用できるが、安全性、安定供給の観点から、水道水が好ましい。 When water is added to fish or pieces of fish meat, tap water, well water, distilled water, ion-exchanged water, or the like can be used as the water, but tap water is preferable from the viewpoint of safety and stable supply.
魚若しくは魚肉片を水とともに粉砕する際の水の量は、魚肉１００ｇ当たり、１０〜１０００ｇが好ましく、２０〜５００ｇがより好ましく、５０〜２００ｇが更に好ましく、７０〜１５０ｇが更に好ましく、９０〜１１０ｇが更に好ましい。 The amount of water when crushing fish or fish pieces with water is preferably 10 to 1000 g, more preferably 20 to 500 g, further preferably 50 to 200 g, further preferably 70 to 150 g, and 90 to 110 g per 100 g of fish meat. Is more preferable.
魚肉が有する蛋白質分解酵素を失活させる方法としては、加熱、加圧、ｐＨ変化等が知られているが、魚肉が有する蛋白質分解酵素を（必要に応じて他の酵素も）効率よく失活させる観点から加熱することが好ましい。 As a method for inactivating the proteolytic enzyme of fish meat, heating, pressurization, pH change, etc. are known, but the proteolytic enzyme of fish meat (and other enzymes if necessary) is efficiently inactivated. It is preferable to heat from the viewpoint of causing.
魚肉が有する蛋白質分解酵素を加熱して失活させる場合、例えば、粉砕された魚肉又は粉砕された魚肉と水の混合スラリーを、
好ましくは７０〜１２０℃、より好ましくは８０〜１００℃、更に好ましくは８５〜９５℃の温度で、好ましくは１０分〜３時間、より好ましくは３０〜６０分加熱する。
When the proteolytic enzyme of fish meat is heated to inactivate it, for example, crushed fish meat or a mixed slurry of crushed fish meat and water is used.
It is preferably heated at a temperature of 70 to 120 ° C., more preferably 80 to 100 ° C., still more preferably 85 to 95 ° C., preferably for 10 minutes to 3 hours, more preferably 30 to 60 minutes.
魚肉砕片又は魚肉砕片と水の混合スラリーを、上述したような加熱処理をすると、得られたセレンを含む魚肉由来組成物は、魚肉砕片が十分に膨潤し、工程２における酵素１及び２による蛋白質の分解効率が向上する。 When the fish shards or the mixed slurry of the fish shards and water are heat-treated as described above, the fish meat-derived composition containing the obtained selenium sufficiently swells the fish shards, and the protein by the enzymes 1 and 2 in the step 2 is obtained. Decomposition efficiency is improved.
（４）魚肉由来組成物
魚肉が有する蛋白質分解酵素（好ましくは、少なくともプロテアーゼ）を失活させて魚肉由来組成物（以下、魚肉由来組成物）を得ることができる。
(4) Fish-derived composition A fish-derived composition (hereinafter referred to as a fish-derived composition) can be obtained by inactivating a proteolytic enzyme (preferably at least a protease) contained in fish meat.
魚肉由来組成物は、魚肉を構成する固形分と水分の混合物又はスラリーであってもよいが、工程２における蛋白質の分解効率を向上させる観点から、これらの混合物又はスラリーを固液分離して得られた液相部分であることが好ましい。 The fish meat-derived composition may be a mixture or slurry of solids and water constituting the fish meat, but from the viewpoint of improving the protein decomposition efficiency in step 2, these mixtures or slurries are obtained by solid-liquid separation. It is preferably the liquid phase portion obtained.
従って、工程１は、魚肉由来組成物を固液分離して液相部分を採取する工程を有することが好ましい。 Therefore, it is preferable that the step 1 has a step of solid-liquid separating the fish meat-derived composition and collecting the liquid phase portion.
（工程２）
本発明の製造方法における工程２は、魚肉由来組成物に、細菌由来の蛋白質分解酵素（酵素１）及び微生物由来の蛋白質分解酵素（酵素２）を順次加えて前記魚肉由来組成物を酵素反応に供した後に、前記酵素１及び２を失活させて、前記魚肉加工組成物を得る工程である。
(Step 2)
In step 2 of the production method of the present invention, a bacterial proteolytic enzyme (enzyme 1) and a microorganism-derived proteolytic enzyme (enzyme 2) are sequentially added to the fish meat-derived composition, and the fish meat-derived composition is subjected to an enzymatic reaction. This is a step of inactivating the enzymes 1 and 2 after serving to obtain the fish meat processing composition.
（１）酵素１及び２
工程２において使用できる酵素としては、
枯草菌（バチルス・サブティリス）、バチルス・アミロリクエファシエンス、バチルス・リケニホルミスなどの細菌由来の蛋白質分解酵素及び麹菌（アスペルギルス・オリゼー）などの微生物由来の蛋白質分解酵素を、酵素１及び酵素２として組合せることが好ましく、例えば、
工程２における酵素１は枯草菌（バチルス・サブティリス）などの細菌由来の蛋白質分解酵素であり、
工程２における酵素２は麹菌（アスペルギルス・オリゼー）などの微生物由来の蛋白質分解酵素であることができる。
(1) Enzymes 1 and 2
As an enzyme that can be used in step 2,
Bacterial proteolytic enzymes such as Bacillus subtilis, Bacillus amyloliquefaciens, Bacillus likeniformis and microbial proteolytic enzymes such as Aspergillus oryzae are used as enzyme 1 and enzyme 2. It is preferable to combine them, for example.
Enzyme 1 in step 2 is a proteolytic enzyme derived from bacteria such as Bacillus subtilis.
The enzyme 2 in step 2 can be a proteolytic enzyme derived from a microorganism such as Aspergillus oryzae.
酵素１及び酵素２の組合せとしては、
酵素１が細菌由来の蛋白質分解酵素、酵素２が微生物由来の蛋白質分解酵素、
酵素１及び酵素２のどちらもが細菌由来の蛋白質分解酵素、又は、
酵素１が微生物由来の蛋白質分解酵素、酵素２が細菌由来の蛋白質分解酵素であることが好ましく、
酵素１及び酵素２のどちらもが細菌由来の蛋白質分解酵素、又は、
酵素１が微生物由来の蛋白質分解酵素、酵素２が細菌由来の蛋白質分解酵素であることがより好ましく、
酵素１が微生物由来の蛋白質分解酵素、酵素２が細菌由来の蛋白質分解酵素であることが更に好ましい。
As a combination of enzyme 1 and enzyme 2,
Enzyme 1 is a bacterial proteolytic enzyme, Enzyme 2 is a microbial proteolytic enzyme,
Both enzyme 1 and enzyme 2 are bacterial proteolytic enzymes, or
It is preferable that enzyme 1 is a microbial-derived proteolytic enzyme and enzyme 2 is a bacterial-derived proteolytic enzyme.
Both enzyme 1 and enzyme 2 are bacterial proteolytic enzymes, or
It is more preferable that enzyme 1 is a microbial-derived proteolytic enzyme and enzyme 2 is a bacterial-derived proteolytic enzyme.
It is more preferable that the enzyme 1 is a microbial-derived proteolytic enzyme and the enzyme 2 is a bacterial-derived proteolytic enzyme.
細菌由来の蛋白質分解酵素としては、バチルス・サブティリス、バチルス・アミロリクエファシエがンス及びバチルス・リケニホルミスからなる群から選ばれる少なくとも１種の細菌由来の蛋白質分解酵素が好ましく、バチルス・サブティリス及び／又はバチルス・アミロリクエファシエ由来の蛋白質分解酵素がより好ましく、バチルス・サブティリス由来の蛋白質分解酵素が更に好ましく、
微生物由来の蛋白質分解酵素としてはアスペルギルス・オリゼー由来の蛋白質分解酵素が好ましい。
As the bacterial proteolytic enzyme, at least one bacterial proteolytic enzyme selected from the group consisting of Bacillus subtilis, Bacillus amyloliquefacier, and Bacillus likeniformis is preferable, and Bacillus subtilis and / Or a proteolytic enzyme derived from Bacillus amyloliquefacier is more preferred, and a proteolytic enzyme derived from Bacillus subtilis is even more preferred.
As the microbial proteolytic enzyme, a proteolytic enzyme derived from Aspergillus oryzae is preferable.
酵素１及び２は、市販の工業用グレード使用することができ、粗酵素の状態であってもよい。 Enzymes 1 and 2 can be commercially available industrial grades and may be in the form of crude enzymes.
（２）酵素反応の条件
工程２では、魚肉由来組成物に酵素１及び酵素２を順次加えるが、
酵素１を加えて酵素１による酵素反応（酵素反応１）を行い、次に、酵素２を加えて酵素２による酵素反応（酵素反応２）を行ってもよいし、逆に、酵素反応２を行い、次に、酵素反応１を行ってもよいが、
魚肉由来組成物から苦味の低減した魚肉加工組成物を効率よく抽出する観点から、酵素反応１を行い、次に、酵素反応２を行うことが好ましい。
(2) Enzyme reaction conditions In step 2, enzyme 1 and enzyme 2 are sequentially added to the fish meat-derived composition.
Enzyme 1 may be added to carry out an enzyme reaction by enzyme 1 (enzyme reaction 1), and then enzyme 2 may be added to carry out an enzyme reaction by enzyme 2 (enzyme reaction 2), or conversely, enzyme reaction 2 may be carried out. Then, the enzyme reaction 1 may be carried out,
From the viewpoint of efficiently extracting the processed fish meat composition having reduced bitterness from the fish meat-derived composition, it is preferable to carry out the enzyme reaction 1 and then the enzyme reaction 2.
魚肉由来組成物から苦味の低減した魚肉加工組成物を効率よく抽出する観点から、酵素反応１は、
好ましくは、温度が３０〜７０℃、ｐＨが５〜９、反応時間が２〜８時間、
より好ましくは、温度が４０〜６５℃、ｐＨが５〜８、反応時間が２〜６時間、
更に好ましくは、温度が５５〜６５℃、ｐＨが５〜７、反応時間が２〜４時間である。
From the viewpoint of efficiently extracting a processed fish composition having a reduced bitterness from the composition derived from fish meat, the enzyme reaction 1 is carried out.
Preferably, the temperature is 30-70 ° C., the pH is 5-9, the reaction time is 2-8 hours,
More preferably, the temperature is 40-65 ° C., the pH is 5-8, the reaction time is 2-6 hours,
More preferably, the temperature is 55-65 ° C., the pH is 5-7, and the reaction time is 2-4 hours.
魚肉由来組成物から苦味の低減した魚肉加工組成物を効率よく抽出する観点から、
酵素１は、魚肉由来組成物が、
好ましくは、温度が３０〜７０℃、ｐＨが５〜９、
より好ましくは、温度が４０〜６５℃、ｐＨが５〜８、
更に好ましくは、温度が５５〜６５℃、ｐＨが５〜７の状態になったときに加える。
From the viewpoint of efficiently extracting processed fish composition with reduced bitterness from the composition derived from fish meat
Enzyme 1 is a fish-derived composition.
Preferably, the temperature is 30-70 ° C, the pH is 5-9,
More preferably, the temperature is 40-65 ° C, the pH is 5-8,
More preferably, it is added when the temperature reaches 55 to 65 ° C. and the pH reaches 5 to 7.
魚肉由来組成物から苦味の低減した魚肉加工組成物を効率よく抽出する観点から、
魚肉由来組成物中の固形分１００質量部に対して、加える酵素１は、好ましくは０.０１〜１０質量部、より好ましくは０.０２〜５質量部、更に好ましくは０.０５〜１質量部である。
From the viewpoint of efficiently extracting processed fish composition with reduced bitterness from the composition derived from fish meat
With respect to 100 parts by mass of the solid content in the fish meat-derived composition, the enzyme 1 to be added is preferably 0.01 to 10 parts by mass, more preferably 0.02 to 5 parts by mass, and further preferably 0.05 to 1 part by mass. It is a department.
魚肉由来組成物から苦味の低減した魚肉加工組成物を効率よく抽出する観点から、酵素反応２は、
好ましくは、温度が３０〜７０℃、ｐＨが５〜９、反応時間が２〜８時間、
より好ましくは、温度が４０〜６５℃、ｐＨが５〜８、反応時間が２〜６時間、
更に好ましくは、温度が５５〜６５℃、ｐＨが５〜７、反応時間が２〜４時間である。
From the viewpoint of efficiently extracting the processed fish composition having reduced bitterness from the composition derived from fish meat, the enzyme reaction 2 is carried out.
Preferably, the temperature is 30-70 ° C., the pH is 5-9, the reaction time is 2-8 hours,
More preferably, the temperature is 40-65 ° C., the pH is 5-8, the reaction time is 2-6 hours,
More preferably, the temperature is 55-65 ° C., the pH is 5-7, and the reaction time is 2-4 hours.
魚肉由来組成物から苦味の低減した魚肉加工組成物を効率よく抽出する観点から、
酵素１は、魚肉由来組成物が、
好ましくは、温度が３０〜７０℃、ｐＨが５〜９、
より好ましくは、温度が４０〜６５℃、ｐＨが５〜８、
更に好ましくは、温度が５５〜６５℃、ｐＨが５〜７の状態になったときに加える。
From the viewpoint of efficiently extracting processed fish composition with reduced bitterness from the composition derived from fish meat
Enzyme 1 is a fish-derived composition.
Preferably, the temperature is 30-70 ° C, the pH is 5-9,
More preferably, the temperature is 40-65 ° C, the pH is 5-8,
More preferably, it is added when the temperature reaches 55 to 65 ° C. and the pH reaches 5 to 7.
魚肉由来組成物から苦味の低減した魚肉加工組成物を効率よく抽出する観点から、
魚肉由来組成物中の固形分１００質量部に対して、加える酵素２は、好ましくは０.０１〜１０質量部、より好ましくは０.０２〜５質量部、更に好ましくは０.０５〜１質量部である。
From the viewpoint of efficiently extracting processed fish composition with reduced bitterness from the composition derived from fish meat
The enzyme 2 to be added is preferably 0.01 to 10 parts by mass, more preferably 0.02 to 5 parts by mass, and further preferably 0.05 to 1 part by mass with respect to 100 parts by mass of the solid content in the fish meat-derived composition. It is a department.
魚肉由来組成物を上述の酵素反応に供することにより、魚肉由来組成物の蛋白質が酵素分解され、苦味の低減した魚肉加工組成物を得ることができる。 By subjecting the fish meat-derived composition to the above-mentioned enzymatic reaction, the protein of the fish meat-derived composition is enzymatically decomposed, and a fish meat processed composition having a reduced bitterness can be obtained.
上述の酵素反応に、酵素１及び２を使用することで、苦味を有するアミノ酸の遊離量が少なく、最終的に苦味が少ない魚肉加工組成物を得ることができる。 By using the enzymes 1 and 2 in the above-mentioned enzyme reaction, a fish meat processed composition having a small amount of released amino acids having a bitter taste and finally having a low bitter taste can be obtained.
（３）酵素１及び２の失活
工程２では、上述した酵素反応の後に、酵素１及び２を失活させて、本発明の組成物でもある魚肉加工組成物を得ることができる。
(3) Inactivation of Enzymes 1 and 2 In Step 2, after the above-mentioned enzyme reaction, enzymes 1 and 2 can be inactivated to obtain a fish meat processed composition which is also the composition of the present invention.
酵素１及び２を失活させる方法としては、加熱、加圧、ｐＨ変化等が知られているが、酵素１及び２を効率よく失活させる観点から加熱することが好ましい。 As a method for inactivating enzymes 1 and 2, heating, pressurization, pH change and the like are known, but heating is preferable from the viewpoint of efficiently inactivating enzymes 1 and 2.
酵素１及び２を加熱して失活させる場合、好ましくは７０℃超１００℃以下、より好ましくは８０〜１００℃、更に好ましくは８５〜９５℃の温度で、好ましくは１０分〜３時間、より好ましくは３０〜６０分加熱する。 When enzymes 1 and 2 are heated to inactivate, they are preferably at a temperature of more than 70 ° C. and 100 ° C. or lower, more preferably 80 to 100 ° C., still more preferably 85 to 95 ° C., preferably 10 minutes to 3 hours. It is preferably heated for 30-60 minutes.
（４）本発明の魚肉加工組成物
工程２において、酵素１及び２を加熱して失活させることによって、本発明の魚肉加工組成物を得ることができる。本発明の組成物も本発明の製造方法によって得ることができる本発明の魚肉加工組成物である。
(4) Fish as food processing composition of the present invention In step 2, the fish as food processing composition of the present invention can be obtained by heating and inactivating enzymes 1 and 2. The composition of the present invention is also the processed fish composition of the present invention which can be obtained by the production method of the present invention.
本発明の魚肉加工組成物は、魚肉加工組成物を構成する固形分と水分の混合物又はスラリーであってもよいが、食品等に添加する観点から、これらの混合物又はスラリーを固液分離して得られた液相部分であることが好ましく、この液相部分をさらに濃縮して得た組成物でることがより好ましい。 The fish meat processing composition of the present invention may be a mixture or slurry of solids and water constituting the fish meat processing composition, but from the viewpoint of adding to foods or the like, these mixture or slurry is solid-liquid separated. The obtained liquid phase portion is preferable, and the composition obtained by further concentrating the liquid phase portion is more preferable.
本発明の魚肉加工組成物は、用途に応じて、上述の液相部分（好ましくは当該液相物の濃縮物）を、例えば乾燥（好ましくスプレードライ）させることにより液体が除去された粉末として得ることができる。 The fish meat processing composition of the present invention is obtained as a powder from which the liquid has been removed by, for example, drying (preferably spray-drying) the above-mentioned liquid phase portion (preferably a concentrate of the liquid phase product) depending on the intended use. be able to.
従って、工程２は、本発明の魚肉加工組成物を固液分離して液相部分を採取する工程を有することが好ましく、さらに、当該液相部分を濃縮する工程を有することがより好ましい。 Therefore, step 2 preferably has a step of solid-liquid separating the fish meat processing composition of the present invention and collecting a liquid phase portion, and more preferably has a step of concentrating the liquid phase portion.
濃縮して得られる濃縮物の固形分濃度は、好ましくは４０〜８０質量％、より好ましくは５０〜８０質量％、更に好ましくは５５〜７５質量％である。 The solid content concentration of the concentrate obtained by concentration is preferably 40 to 80% by mass, more preferably 50 to 80% by mass, and further preferably 55 to 75% by mass.
また、工程２は、本発明の魚肉加工組成物の用途に応じて、液相部分（好ましくは当該液相物の濃縮物）を乾燥する工程を有することが好ましい。 Further, it is preferable that the step 2 has a step of drying the liquid phase portion (preferably the concentrate of the liquid phase product) according to the use of the fish meat processing composition of the present invention.
工程１及び２において固液分離する方法としては、ふるい通過、加圧濾過、遠心分離等が挙げられるが、製造設備の観点から、ふるい通過及び加圧濾過が好ましい。 Examples of the method for solid-liquid separation in steps 1 and 2 include sieving, pressure filtration, centrifugation and the like, but from the viewpoint of manufacturing equipment, sieving and pressure filtration are preferable.
ふるい通過で使用するふるいの目開きは、粗大な魚肉砕片を液相から除去する観点から、３.２３〜１０.８ｍｍが好ましく、１.１４〜４.８５ｍｍがより好ましく、０.９８〜１.８４ｍｍが更に好ましい。 The mesh size of the sieve used for passing through the sieve is preferably 3.23 to 10.8 mm, more preferably 1.14 to 4.85 mm, and 0.98 to 1 from the viewpoint of removing coarse fish meat fragments from the liquid phase. .84 mm is more preferred.
工程２において本発明の魚肉加工組成物を濃縮する方法としては、減圧濃縮、プレート式濃縮、グローバル濃縮、等が挙げられるが、製造設備がコンパクトで操作が容易であるという観点から減圧濃縮が好ましい。 Examples of the method for concentrating the processed fish composition of the present invention in step 2 include vacuum concentration, plate-type concentration, global concentration, etc., but vacuum concentration is preferable from the viewpoint of compact manufacturing equipment and easy operation. ..
本発明の製造方法によれば、酵素反応が酵素反応１及び２の２段階で行われるため、従来の方法に比べて、苦味の低減した本発明の魚肉加工組成物をえることができる。 According to the production method of the present invention, since the enzymatic reaction is carried out in two stages of the enzymatic reactions 1 and 2, the fish meat processed composition of the present invention having a reduced bitterness can be obtained as compared with the conventional method.
本発明の魚肉加工組成物はアミノ酸の組成が、例えば、セレンが豊富に含まれているといわれているサバ由来のアミノ酸組成であることが好ましい。 The processed fish meat composition of the present invention preferably has an amino acid composition derived from mackerel, which is said to be rich in selenium, for example.
アミノ酸の組成がサバ由来のアミノ酸組成であるとは、本発明の組成物に含まれる下記１８種類のアミノ酸のうちの少なくとも６種類、より好ましくは９種類、更に好ましくは１２種類、更に好ましくは１５種類、更に好ましくは１７種類が、実施例１に記載した測定条件の下で、グルタミン酸１００質量部に対して、以下の質量部を有することでる：
アルギニン（Ｒ）６〜６０質量部、好ましくは１０〜５０質量部、より好ましくは２０〜４５、更に好ましくは３０〜４０質量部、
リジン（Ｋ）１５〜１００質量部、好ましくは２０〜８０質量部、より好ましくは３０〜７０質量部、更に好ましくは４０〜６０質量部；
ヒスチジン（Ｈ）５〜５０質量部、好ましくは１０〜４０質量部、より好ましくは１５〜３５質量部、更に好ましくは２０〜３０質量部；
フェニルアラニン（Ｆ）２〜５０質量部、好ましくは５〜４０質量部、より好ましくは１０〜３０質量部、更に好ましくは１５〜２５質量部；
チロシン（Ｙ）２〜５０質量部、好ましくは５〜４０質量部、より好ましくは１０〜３０質量部、更に好ましくは１５〜２５質量部；
ロイシン（Ｌ）１０〜１００質量部、好ましくは２０〜８０質量部、より好ましくは３０〜６０質量部、更に好ましくは４０〜５０質量部；
イソロイシン（Ｉ）５〜５０質量部、好ましくは１０〜４０質量部、より好ましくは１５〜３５質量部、更に好ましくは１５〜２５質量部；
メチオニン（Ｍ）１〜５０質量部、好ましくは５〜４０質量部、より好ましくは１０〜３５質量部、更に好ましくは１０〜２０質量部；
バリン（Ｖ）５〜５０質量部、好ましくは１０〜４５質量部、より好ましくは１５〜４０質量部、更に好ましくは２０〜３５質量部；
アラニン（Ａ）２０〜８０質量部、好ましくは３０〜７０質量部、より好ましくは３５〜６０質量部、更に好ましくは４０〜５０質量部；
グリシン（Ｇ）２０〜１００質量部、好ましくは３０〜８０質量部、より好ましくは４０〜６５質量部、更に好ましくは４５〜５５質量部；
プロリン（Ｐ）１０〜６０質量部、好ましくは１５〜５０質量部、より好ましくは２０〜４５質量部、更に好ましくは２５〜３５質量部；
セリン（Ｓ）１０〜６０質量部、好ましくは１５〜５０質量部、より好ましくは２０〜４５質量部、更に好ましくは２５〜３５質量部；
トレオニン（Ｔ）１０〜６０質量部、好ましくは１５〜５０質量部、より好ましくは２０〜４５質量部、更に好ましくは２５〜３５質量部；
アスパラギン酸（Ｄ）３０〜１５０質量部、好ましくは４０〜１００質量部、より好ましくは５０〜８０質量部、更に好ましくは６０〜７０質量部；
トリプトファン（Ｗ）０．５〜１０質量部、好ましくは１．５〜８質量部、より好ましくは２．５〜６質量部、更に好ましくは３．５〜４．５質量部；
システイン（Ｃ）１〜１０質量部、好ましくは１．５〜８質量部、より好ましくは２．５〜６質量部、更に好ましくは２．５〜４．５質量部。
The amino acid composition is mackerel-derived amino acid composition, which means that at least 6 of the following 18 kinds of amino acids contained in the composition of the present invention, more preferably 9 kinds, still more preferably 12 kinds, still more preferably 15 kinds. 17 types, more preferably 17 types, have the following parts by mass with respect to 100 parts by mass of glutamic acid under the measurement conditions described in Example 1.
6 to 60 parts by mass of arginine (R), preferably 10 to 50 parts by mass, more preferably 20 to 45 parts, still more preferably 30 to 40 parts by mass.
15 to 100 parts by mass of lysine (K), preferably 20 to 80 parts by mass, more preferably 30 to 70 parts by mass, still more preferably 40 to 60 parts by mass;
5 to 50 parts by mass of histidine (H), preferably 10 to 40 parts by mass, more preferably 15 to 35 parts by mass, still more preferably 20 to 30 parts by mass;
2 to 50 parts by mass of phenylalanine (F), preferably 5 to 40 parts by mass, more preferably 10 to 30 parts by mass, still more preferably 15 to 25 parts by mass;
2 to 50 parts by mass of tyrosine (Y), preferably 5 to 40 parts by mass, more preferably 10 to 30 parts by mass, still more preferably 15 to 25 parts by mass;
Leucine (L) 10 to 100 parts by mass, preferably 20 to 80 parts by mass, more preferably 30 to 60 parts by mass, still more preferably 40 to 50 parts by mass;
Isoleucine (I) 5 to 50 parts by mass, preferably 10 to 40 parts by mass, more preferably 15 to 35 parts by mass, still more preferably 15 to 25 parts by mass;
1 to 50 parts by mass of methionine (M), preferably 5 to 40 parts by mass, more preferably 10 to 35 parts by mass, still more preferably 10 to 20 parts by mass;
5 to 50 parts by mass of valine (V), preferably 10 to 45 parts by mass, more preferably 15 to 40 parts by mass, still more preferably 20 to 35 parts by mass;
20 to 80 parts by mass of alanine (A), preferably 30 to 70 parts by mass, more preferably 35 to 60 parts by mass, still more preferably 40 to 50 parts by mass;
20 to 100 parts by mass of glycine (G), preferably 30 to 80 parts by mass, more preferably 40 to 65 parts by mass, still more preferably 45 to 55 parts by mass;
10 to 60 parts by mass of proline (P), preferably 15 to 50 parts by mass, more preferably 20 to 45 parts by mass, still more preferably 25 to 35 parts by mass;
10 to 60 parts by mass of serine (S), preferably 15 to 50 parts by mass, more preferably 20 to 45 parts by mass, still more preferably 25 to 35 parts by mass;
10 to 60 parts by mass of threonine (T), preferably 15 to 50 parts by mass, more preferably 20 to 45 parts by mass, still more preferably 25 to 35 parts by mass;
Aspartic acid (D) 30 to 150 parts by mass, preferably 40 to 100 parts by mass, more preferably 50 to 80 parts by mass, still more preferably 60 to 70 parts by mass;
Tryptophan (W) 0.5 to 10 parts by mass, preferably 1.5 to 8 parts by mass, more preferably 2.5 to 6 parts by mass, still more preferably 3.5 to 4.5 parts by mass;
1 to 10 parts by mass of cysteine (C), preferably 1.5 to 8 parts by mass, more preferably 2.5 to 6 parts by mass, still more preferably 2.5 to 4.5 parts by mass.
本発明の魚肉加工組成物は多様な用途を展開する観点から液状、ペースト状又は粉末であることが好ましい。
液状の場合は、濃縮物であることがより好ましく、固形分濃度が、好ましくは４０〜８０質量％、より好ましくは５０〜８０質量％、更に好ましくは５５〜７５質量％である。
The fish meat processing composition of the present invention is preferably liquid, pasty or powder from the viewpoint of developing various uses.
In the case of a liquid, it is more preferably a concentrate, and the solid content concentration is preferably 40 to 80% by mass, more preferably 50 to 80% by mass, and further preferably 55 to 75% by mass.
（本発明の魚肉加工組成物及の用途） (Use of the fish meat processing composition of the present invention)
本発明の製造方法で得られる本発明の魚肉加工組成物は、セレン含有組成物と考えられる（例えば、特許文献１）。 The fish meat processing composition of the present invention obtained by the production method of the present invention is considered to be a selenium-containing composition (for example, Patent Document 1).
魚肉中のセレンは、セレンが、タンパク質の構成アミノ酸であるセレノシステイン残基等に存在する形態であることが知られており、セレン含有蛋白質又はセレン含有アミノ酸として存在すると考えられ、公知文献である特開２０１１−１２１９１４号公報等に具体的なセレンの含有態様としての種々のアミノ酸等が開示されている。 Selenium in fish meat is known to be in a form in which selenium is present in selenocysteine residues, which are constituent amino acids of proteins, and is considered to be present as a selenium-containing protein or a selenium-containing amino acid, which is a publicly known document. Japanese Unexamined Patent Publication No. 2011-121914 and the like disclose various amino acids and the like as specific modes of containing selenium.
本発明の魚肉加工組成物１ｇ中の総セレン含有量は、好ましくは０．１〜１００μｇ／ｇ、より好ましくは０．５〜７０μｇ／ｇ、更に好ましくは１〜５０μｇ／ｇ、更に好ましくは１．５〜４０μｇ／ｇ、更に好ましくは２〜３０μｇ／ｇ、更に好ましくは５〜２０μｇ／ｇである。なお、総セレン含有量は後述するＩＣＰ質量分析法で測定できる。 The total selenium content in 1 g of the processed fish composition of the present invention is preferably 0.1 to 100 μg / g, more preferably 0.5 to 70 μg / g, still more preferably 1 to 50 μg / g, still more preferably 1. .5 to 40 μg / g, more preferably 2 to 30 μg / g, still more preferably 5 to 20 μg / g. The total selenium content can be measured by the ICP mass spectrometry method described later.
本発明の製造方法で得られる本発明の魚肉加工組成物は、化粧品、医薬品、動物医薬品、抗酸化剤、飼料添加物、培地添加物、公知文献である特開２０１１−１２１９１４号公報等に開示されているように、メト化防止剤、酸素運搬体を含む人工血液および組織保存液、蛍光物質、紫外線吸収物質または化学修飾剤等の様々な用途に、主成分としてそのまま又は原料として使用することができる。 The processed fish meat composition of the present invention obtained by the production method of the present invention is disclosed in cosmetics, pharmaceuticals, veterinary pharmaceuticals, antioxidants, feed additives, medium additives, and publicly known documents such as JP-A-2011-121914. As described above, it should be used as it is as a main component or as a raw material in various applications such as antioxidants, artificial blood and tissue preservatives including oxygen carriers, fluorescent substances, ultraviolet absorbers or chemical modifiers. Can be done.
本発明の魚肉加工組成物は、公知文献である特開２０１１−１２１９１４号公報によれば、以下の効能及び用途を有することが期待される：
（１）生体抗酸化作用を活用した老化抑止等のための化粧品；
（２）セレン欠乏が関与しうる各部位のがん、心臓疾患、糖尿病等の疾病に対する予防薬、治療薬等の医薬品及び動物医薬品；
（３）セレン含有物が有すると考えられる抗酸化力を活用した抗酸化剤；
（４）動物細胞、植物および微生物を人工的に培養する際に用いる培地に、セレンの供給源または抗酸化剤として添加できる培地添加物。
According to Japanese Patent Application Laid-Open No. 2011-121914, which is a known document, the processed fish meat composition of the present invention is expected to have the following effects and uses:
(1) Cosmetics for suppressing aging utilizing biological antioxidant activity;
(2) Drugs such as preventive and therapeutic drugs and veterinary drugs for diseases such as cancer, heart disease, and diabetes in each part where selenium deficiency may be involved;
(3) Antioxidant utilizing the antioxidant power considered to be possessed by the selenium-containing substance;
(4) A medium additive that can be added as a source of selenium or an antioxidant to a medium used for artificially culturing animal cells, plants and microorganisms.
（原材料）
（１）魚肉原料１：未加工のサバ（国産・唐津漁港水揚げ）（頭部、骨、内臓を含む）
（２）魚肉原料２：未加工のカツオ（国産・唐津漁港水揚げ）（頭部、骨、内臓を含む）
（３）酵素１：バチルス・サブティリス（Ｂａｃｉｌｌｕｓ ｓｕｂｔｉｌｌｉｓ）由来プロテアーゼ（エイチビィアイ社製、品名：オリエンターゼ２２ＢＦ）
（４）酵素２：アスペルギルス・オリゼー（Ａｓｐｅｒｇｉｌｌｕｓ ｏｒｙｚａｅ）由来プロテアーゼ（新日本化学工業社製、品名：スミチームＬＰ）
（５）比較酵素：バチルス・リケニホルミス（Ｂａｃｉｌｌｕｓ ｌｉｃｈｅｎｉｆｏｒｍｉｓ）由来プロテアーゼ（ＤＥＥＲＬＡＮＤ ＥＮＺＹＭＥＳ社製、品名：ＰＡＬ４４０）
(raw materials)
(1) Fish raw material 1: Raw mackerel (domestic, landed at Karatsu fishing port) (including head, bones, and internal organs)
(2) Fish as food raw material 2: Raw bonito (domestic Karatsu fishing port landing) (including head, bones and internal organs)
(3) Enzyme 1: Protease derived from Bacillus subtilis (manufactured by HBI, product name: Orientase 22BF)
(4) Enzyme 2: Protease derived from Aspergillus oryzae (manufactured by Shin Nihon Kagaku Kogyo Co., Ltd., product name: Sumiteam LP)
(5) Comparative enzyme: Protease derived from Bacillus licheniformis (manufactured by DEERLAND ENZYMES, product name: PAL440)
（機器）
（１）粉砕機：ＴＥＳＣＯＭ社製、モデルＮｏ．ＴＭ−８１４
（２）固液分離用ふるい装置：東京スクリーン社製、品名：Ｔｅｓｔ ｓｉｅｖｅｓ、試験用ふるい、ＪＩＳ Ｚ ８８０１目開き１．０ｍｍ
（３）固液分離用減圧濾過装置：東京理化器械社製、モデルＮｏ．アスピレーターＡ−３Ｓ
（４）スプレードライ装置：大川原化工機社製、モデルＮｏ.ＦＧＡ-８
（５）恒温槽：ヤマト科学社製、ＷＡＴＥＲ ＢＡＴＨ、モデルＮｏ.ＢＭ-８２
(device)
(1) Crusher: TESCOM, model No. TM-814
(2) Solid-liquid separation sieve device: manufactured by Tokyo Screen Co., Ltd., product name: Test sieves, test sieve, JIS Z 8801 mesh opening 1.0 mm
(3) Vacuum filtration device for solid-liquid separation: Made by Tokyo Rika Kikai Co., Ltd., Model No. Vacuum ejector A-3S
(4) Spray-drying device: Made by Ohkawara Kakohki Co., Ltd., Model No. FGA-8
(5) Constant temperature bath: manufactured by Yamato Scientific Co., Ltd., WATER BATH, model No. BM-82
（実施例１）
（１）工程１
魚肉原料１を２，０００ｇと水１，０００ｇとを、室温（２０℃）で、粉砕機で１０，０００ｒｐｍ５分間粉砕混合した混合物とし、その混合物を９０±３℃で３０分間加熱して、６０±３℃で４時間、１８０ｒｐｍで連続撹拌して魚肉由来組成物を得た。
(Example 1)
(1) Step 1
A mixture of 2,000 g of fish as food raw material 1 and 1,000 g of water was pulverized and mixed at room temperature (20 ° C.) at 10,000 rpm for 5 minutes, and the mixture was heated at 90 ± 3 ° C. for 30 minutes to make 60. A fish-derived composition was obtained by continuously stirring at 180 rpm for 4 hours at ± 3 ° C.
（２）工程２
得られた魚肉由来組成物３，０００ｇに、
酵素１を４ｇ加えて、６０±３℃で２時間の加熱を行った後、
酵素２を２ｇ加えて、６０±３℃で２時間の加熱を行い、その後、
９０±３℃で３０分の加熱を行い、酵素１及び２を失活させ、さらに、
固液分離用ふるい装置を通過させて残渣相と濾過相１に分離した。
なお、ｐＨは調整していないがｐＨ＝５.０〜７.０の範囲である。
(2) Step 2
To 3,000 g of the obtained fish as food-derived composition,
After adding 4 g of enzyme 1 and heating at 60 ± 3 ° C. for 2 hours,
Add 2 g of enzyme 2 and heat at 60 ± 3 ° C. for 2 hours, then
Heat at 90 ± 3 ° C. for 30 minutes to inactivate enzymes 1 and 2, and then
It was separated into a residual phase and a filtration phase 1 by passing through a solid-liquid separation sieving device.
Although the pH is not adjusted, the pH is in the range of 5.0 to 7.0.
残渣相を固液分離用減圧濾過装置によって吸引濾過し、得られた濾過相２を、濾過相１と合わせた後、静置して沈殿相を含まない液相を採取して実施例１の魚肉加工組成物１（本発明の魚肉加工組成物１）とした。 The residual phase is suction-filtered by a vacuum filtration device for solid-liquid separation, and the obtained filtration phase 2 is combined with the filtration phase 1 and then allowed to stand to collect a liquid phase that does not contain a precipitation phase. It was designated as fish meat processing composition 1 (fish meat processing composition 1 of the present invention).
魚肉加工組成物１（本発明の魚肉加工組成物１）をさらに恒温槽で９０℃１０分間加熱して殺菌した後に濃縮し、固形分濃度約６５質量％の実施例１の魚肉加工組成物２（本発明の魚肉加工組成物２）である濃縮液組成物を得た。 The fish meat processing composition 1 (fish meat processing composition 1 of the present invention) is further heated in a constant temperature bath at 90 ° C. for 10 minutes to be sterilized and then concentrated to concentrate, and the fish meat processing composition 2 of Example 1 having a solid content concentration of about 65% by mass. (Fish as food processing composition 2 of the present invention), a concentrated solution composition was obtained.
その濃縮液組成物をスプレードライ装置によって粉末化して、実施例１の魚肉加工組成物３（本発明の魚肉加工組成物３）である粉末組成物約１２６ｇを得た。 The concentrated liquid composition was pulverized by a spray-drying apparatus to obtain about 126 g of a powder composition which is the fish meat processing composition 3 of Example 1 (fish meat processing composition 3 of the present invention).
（実施例２）
魚肉原料１を、魚肉原料１を２０００ｇと他の魚肉原料１から摘出した内臓約５００ｇの混合物に置き換えて、実施例１と同様にして、実施例２の本発明の魚肉加工組成物１〜３（本発明の魚肉加工組成物１〜３）を得た。
(Example 2)
The fish meat raw material 1 is replaced with a mixture of 2000 g of the fish meat raw material 1 and about 500 g of internal organs extracted from the other fish meat raw material 1, and the fish meat processing compositions 1 to 3 of the present invention of the second embodiment are carried out in the same manner as in the first embodiment. (Fish as food processing compositions 1 to 3 of the present invention) were obtained.
（実施例３）
実施例１の魚肉加工組成物２（本発明の魚肉加工組成物２）にアルコール及び吸着剤を添加し、１８０ｒｐｍ、（ヤマト科学社製ＬＲ-４１Ｂ）で３０分撹拌した後、撹拌を止め３０分間静置した。
３０分後に静置後の液状物から上澄みを回収し、回収上澄みを水道水で２倍に希釈し、５Ａろ紙にて吸引ろ過して精製液状物を得た。
精製液状物をスプレードライ装置によって粉末化して実施例３の魚肉加工組成物３（本発明の魚肉加工組成物３）を得た。
(Example 3)
Alcohol and an adsorbent were added to the fish meat processing composition 2 of Example 1 (fish meat processing composition 2 of the present invention), and the mixture was stirred at 180 rpm (LR-41B manufactured by Yamato Scientific Co., Ltd.) for 30 minutes, and then the stirring was stopped 30. Allowed to stand for minutes.
After 30 minutes, the supernatant was recovered from the liquid after standing, and the recovered supernatant was diluted 2-fold with tap water and suction-filtered with 5A filter paper to obtain a purified liquid.
The purified liquid material was pulverized by a spray-drying apparatus to obtain the fish meat processing composition 3 of Example 3 (fish meat processing composition 3 of the present invention).
（実施例４）
実施例１の魚肉原料１を魚肉原料２に置き換えて、実施例１と同様にして、実施例４の魚肉加工組成物１〜３（本発明の魚肉加工組成物１〜３）を得た。
(Example 4)
The fish meat raw material 1 of Example 1 was replaced with the fish meat raw material 2, and the fish meat processed compositions 1 to 3 of Example 4 (fish processed compositions 1 to 3 of the present invention) were obtained in the same manner as in Example 1.
（比較例１）
実施例１の工程１と同様にして魚肉由来組成物を得た。
(Comparative Example 1)
A fish meat-derived composition was obtained in the same manner as in Step 1 of Example 1.
得られた魚肉由来組成物を、固液分離用ふるい装置を通過させて残渣相と濾過相１に分離した。残渣相を固液分離用減圧濾過装置によって吸引濾過し、得られた濾過相２を、濾過相１と合わせた後、静置して沈殿相を含まない液相を採取した。 The obtained fish meat-derived composition was passed through a solid-liquid separation sieving device and separated into a residual phase and a filtration phase 1. The residual phase was suction-filtered by a vacuum filtration device for solid-liquid separation, and the obtained filtration phase 2 was combined with the filtration phase 1 and then allowed to stand to collect a liquid phase containing no precipitation phase.
実施例１と同様にして、当該液相をさらに濃縮し、これを粉末化して約４２ｇの比較組成物１を得た。 The liquid phase was further concentrated in the same manner as in Example 1 and powdered to obtain about 42 g of Comparative Composition 1.
（比較例２）
実施例１の工程１と同様にして魚肉由来組成物を得た。
(Comparative Example 2)
A fish meat-derived composition was obtained in the same manner as in Step 1 of Example 1.
得られた魚肉由来組成物３，０００ｇに、酵素１を４ｇ加えて、６０±３℃で２時間の加熱を行った後、
９０±３℃で３０分の加熱を行い、酵素１を失活させ、さらに、
固液分離用ふるい装置を通過させて残渣相と濾過相１に分離した。残渣相は固液分離用減圧濾過装置によって吸引濾過し、得られた濾過相２を、濾過相１と合わせた後、静置して沈殿相を含まない液相を採取した。
なお、ｐＨは調整していないがｐＨ＝５.０〜７.０の範囲である。
After adding 4 g of enzyme 1 to 3,000 g of the obtained fish meat-derived composition and heating at 60 ± 3 ° C. for 2 hours,
Heat at 90 ± 3 ° C. for 30 minutes to inactivate enzyme 1 and further
It was separated into a residual phase and a filtration phase 1 by passing through a solid-liquid separation sieving device. The residual phase was suction-filtered by a vacuum filtration device for solid-liquid separation, and the obtained filtration phase 2 was combined with the filtration phase 1 and then allowed to stand to collect a liquid phase containing no precipitation phase.
Although the pH is not adjusted, the pH is in the range of 5.0 to 7.0.
実施例１と同様にして、当該液相をさらに固形分濃度約６５質量％まで濃縮し、これを粉末化して約１００ｇの比較組成物２を得た。 In the same manner as in Example 1, the liquid phase was further concentrated to a solid content concentration of about 65% by mass, and this was powdered to obtain about 100 g of Comparative Composition 2.
（比較例３）
実施例１の工程１と同様にして魚肉由来組成物を得た。
(Comparative Example 3)
A fish meat-derived composition was obtained in the same manner as in Step 1 of Example 1.
得られた魚肉由来組成物３，０００ｇに、酵素２を４ｇ加えて、６０±３℃で２時間の加熱を行った後、
９０±３℃で３０分の加熱を行い、酵素２を失活させ、さらに、
固液分離用ふるいを通過させて残渣相と濾過相１に分離した。残渣相は固液分離用減圧濾過装置によって吸引濾過し、得られた濾過相２を、濾過相１と合わせた後、静置して沈殿相を含まない液相を採取した。
なお、ｐＨは調整していないがｐＨ＝５.０〜７.０の範囲である。
After adding 4 g of enzyme 2 to 3,000 g of the obtained fish meat-derived composition and heating at 60 ± 3 ° C. for 2 hours,
Heat at 90 ± 3 ° C. for 30 minutes to inactivate enzyme 2, and then
It was separated into a residual phase and a filtration phase 1 by passing through a solid-liquid separation sieve. The residual phase was suction-filtered by a vacuum filtration device for solid-liquid separation, and the obtained filtration phase 2 was combined with the filtration phase 1 and then allowed to stand to collect a liquid phase containing no precipitation phase.
Although the pH is not adjusted, the pH is in the range of 5.0 to 7.0.
実施例１と同様にして、当該液相をさらに固形分濃度約６５質量％まで濃縮し、これを粉末化して約１００ｇの比較組成物３を得た。 In the same manner as in Example 1, the liquid phase was further concentrated to a solid content concentration of about 65% by mass, and this was powdered to obtain about 100 g of Comparative Composition 3.
（比較例４）
実施例１の工程１と同様にして魚肉由来組成物を得た。
(Comparative Example 4)
A fish meat-derived composition was obtained in the same manner as in Step 1 of Example 1.
得られた魚肉由来組成物３，０００ｇに、比較酵素を４ｇ加えて、６０±３℃で２時間の加熱を行った後、
９０±３℃で３０分の加熱を行い、比較酵素を失活させ、さらに、
固液分離用ふるいを通過させて残渣相と濾過相１に分離した。残渣相は固液分離用減圧濾過装置によって吸引濾過し、得られた濾過相２を、濾過相１と合わせた後、静置して沈殿相を含まない液相を採取した。
なお、ｐＨは調整していないがｐＨ＝５.０〜７.０の範囲である。
After adding 4 g of a comparative enzyme to 3,000 g of the obtained fish meat-derived composition and heating at 60 ± 3 ° C. for 2 hours,
Heat at 90 ± 3 ° C. for 30 minutes to inactivate the comparative enzyme, and then
It was separated into a residual phase and a filtration phase 1 by passing through a solid-liquid separation sieve. The residual phase was suction-filtered by a vacuum filtration device for solid-liquid separation, and the obtained filtration phase 2 was combined with the filtration phase 1 and then allowed to stand to collect a liquid phase containing no precipitation phase.
Although the pH is not adjusted, the pH is in the range of 5.0 to 7.0.
実施例１と同様にして、当該液相をさらに固形分濃度約６５質量％まで濃縮し、これを粉末化して約１００ｇの比較組成物４を得た。 In the same manner as in Example 1, the liquid phase was further concentrated to a solid content concentration of about 65% by mass, and this was powdered to obtain about 100 g of Comparative Composition 4.
（評価試験）
魚肉加工組成物３（本発明の魚肉加工組成物３）及び比較組成物１〜４について、以下の評価試験を行った。
(Evaluation test)
The following evaluation tests were carried out on the fish processed composition 3 (fish processed composition 3 of the present invention) and the comparative compositions 1 to 4.
（１）濾過試験
実施例１及び比較例１〜４における固液分離用ふるい装置に供するスラリー２ｋｇずつを、固液分離用減圧濾過装置に吸引濾過瓶（２リットル）とブフナーロート（コスモスビード社製）を装着し、定量ろ紙（アドバンテック製定量ろ紙Ｎｏ．５、１２５ｍｍ）を用いて減圧濾過して減圧濾過に要した時間を測定した。
(1) Filtration test 2 kg each of the slurry to be used for the solid-liquid separation sieving device in Example 1 and Comparative Examples 1 to 4 is placed in a suction filtration bottle (2 liters) and Buchnerrot (Cosmos Bead Co., Ltd.) in a vacuum filtration device for solid-liquid separation. The time required for vacuum filtration was measured by vacuum filtration using a quantitative filter paper (Advantech quantitative filter paper No. 5, 125 mm).
（２）アミノ酸組成
本発明の魚肉加工組成物のアミノ酸組成は、財団法人食品分析開発センターＳＵＮＡＴＥＣに依頼して図１及び２に示すフローに従って分析した。
(2) Amino acid composition The amino acid composition of the processed fish composition of the present invention was analyzed according to the flow shown in FIGS. 1 and 2 by requesting the Food Analysis and Development Center SUNATEC.
実施例１で得た本発明の魚肉加工組成物のアミノ酸含有量と、比較組成物１のアミノ酸含有量とを表２に記載した。 The amino acid content of the processed fish meat composition of the present invention obtained in Example 1 and the amino acid content of Comparative Composition 1 are shown in Table 2.
（４）苦味（官能試験）
実施例１で得た魚肉加工組成物３（本発明の魚肉加工組成物３）及び比較組成物１〜４のそれぞれ２ｇに４５〜５０℃温湯９８ｇを加えた混合液を１００ｇずつ調整した。
８名の官能試験員（男性４名（年齢２５〜４７歳）、女性４名（年齢２２〜３０歳４名））が、混合液を飲み、苦味を５段階評価した。
５段階評価は、苦味について甚大を５、大を４、中を３、微を２、苦味なしを１とした。
混合液をそれぞれ１杯ずつ飲み、それぞれ５段階評価してその平均値を算出した。
(4) Bitter taste (sensory test)
A mixed solution prepared by adding 98 g of hot water at 45 to 50 ° C. to 2 g of each of the fish meat processing composition 3 (fish meat processing composition 3 of the present invention) and the comparative compositions 1 to 4 obtained in Example 1 was adjusted.
Eight sensory testers (4 males (age 25-47 years) and 4 females (ages 22-30 years 4)) drank the mixed solution and evaluated the bitterness on a 5-point scale.
On a 5-point scale, the bitterness was rated as 5 for large, 4 for large, 3 for medium, 2 for fine, and 1 for no bitterness.
One cup of each of the mixed solutions was drunk, and each was evaluated on a 5-point scale to calculate the average value.
結果を表１及び２並びに図１に示す。 The results are shown in Tables 1 and 2 and FIG.
酵素反応を２段階含む実施例１は、酵素反応を含まない比較例１及び酵素反応を１段階しか含まない比較例２〜４に比べて、魚肉加工組成物の濾過・濃縮を迅速に行うことができ、苦味が少ないことがわかった。 In Example 1 containing two stages of the enzymatic reaction, the fish meat processing composition is filtered and concentrated more rapidly than in Comparative Example 1 containing no enzymatic reaction and Comparative Examples 2 to 4 containing only one stage of the enzymatic reaction. It was found that there was little bitterness.
実施例１の本発明の魚肉加工組成物のアミノ酸組成がサバ由来のアミノ酸組成であることも確認できた。 It was also confirmed that the amino acid composition of the processed fish meat composition of the present invention of Example 1 was the amino acid composition derived from mackerel.
（実施例５〜１４及び比較例５〜６）
本発明の製造方法に得られた魚肉加工組成物の苦味及び総セレン量について、魚肉種と酵素の添加順序及び種類との関係を調べた。
(Examples 5 to 14 and Comparative Examples 5 to 6)
Regarding the bitterness and total amount of selenium of the processed fish composition obtained by the production method of the present invention, the relationship between the fish meat species and the order and type of enzyme addition was investigated.
（１）魚肉種
（１−１）サバ：未加工のサバ（国産・唐津漁港水揚げ）（頭部、骨、内臓を含む）
（１−２）アジ：未加工のアジ（国産・唐津漁港水揚げ）（頭部、骨、内臓を含む）
（１−３）サンマ：未加工のサンマ（国産・唐津漁港水揚げ）（頭部、骨、内臓を含む）
（１−４）マグロ：未加工のマグロ（国産・唐津漁港水揚げ）（頭部、骨、内臓を含む）
（１−５）カツオ：未加工のカツオ（国産・唐津漁港水揚げ）（頭部、骨、内臓を含む）
（１−６）イワシ：未加工のイワシ（国産・唐津漁港水揚げ）（頭部、骨、内臓を含む）
(1) Fish as food (1-1) Mackerel: Raw mackerel (domestic Karatsu fishing port landing) (including head, bones and internal organs)
(1-2) Horse mackerel: Raw horse mackerel (domestic, landed at Karatsu fishing port) (including head, bones and internal organs)
(1-3) Pacific saury: Raw saury (domestic, landed at Karatsu fishing port) (including head, bones, and internal organs)
(1-4) Tuna: Raw tuna (domestic Karatsu fishing port landing) (including head, bones and internal organs)
(1-5) Skipjack: Raw bonito (domestic Karatsu fishing port landing) (including head, bones and internal organs)
(1-6) Sardines: Raw sardines (domestic Karatsu fishing port landing) (including head, bones and internal organs)
（２）酵素
（２−１）酵素Ａ：バチルス・サブティリス（Ｂａｃｉｌｌｕｓ ｓｕｂｔｉｌｌｉｓ）由来プロテアーゼ（エイチビィアイ社製、品名：オリエンターゼ２２ＢＦ）
（２−２）酵素Ｂ：アスペルギルス・オリゼー（Ａｓｐｅｒｇｉｌｌｕｓ ｏｒｙｚａｅ）由来プロテアーゼ（新日本化学工業社製、品名：スミチームＬＰ）
（２−３）酵素Ｃ：バチルス・アミロリクエファシエンス（Ｂａｃｉｌｌｕｓ ａｍｙｌｏｌｉｑｕｅｆａｃｉｅｎｓ）由来プロテアーゼ（Ｇｅｎｅｎｃｏｒ，Ａ Ｄａｎｉｓｃｏ Ｄｉｖｉｓｉｏｎ社製、品名：プロテックス７Ｌ）
（２−４）酵素Ｄ：バチルス・リケニホルミス（Ｂａｃｉｌｌｕｓ ｌｉｃｈｅｎｉｆｏｒｍｉｓ）由来プロテアーゼ（ＤＥＥＲＬＡＮＤ ＥＮＺＹＭＥＳ社製、品名：ＰＡＬ４４０）
(2) Enzyme (2-1) Enzyme A: Protease derived from Bacillus subtilis (manufactured by HBI, product name: Orientase 22BF)
(2-2) Enzyme B: Protease derived from Aspergillus oryzae (manufactured by Shin Nihon Kagaku Kogyo Co., Ltd., product name: Sumiteam LP)
(2-3) Enzyme C: Protease derived from Bacillus amyloliquefaciens (manufactured by Genecor, A Danisco Division, product name: Protex 7L)
(2-4) Enzyme D: Protease derived from Bacillus licheniformis (manufactured by DEERLAND ENZYMES, product name: PAL440)
（３）実施例５の製造条件
（３−１）工程１
サバを２，０００ｇと水１，０００ｇとを、室温（２０℃）で、粉砕機で１０，０００ｒｐｍ５分間粉砕混合した混合物とし、その混合物を９０±３℃で３０分間加熱して、６０±３℃で４時間、１８０ｒｐｍで連続撹拌して魚肉由来組成物を得た。
(3) Manufacturing conditions of Example 5 (3-1) Step 1
A mixture of 2,000 g of mackerel and 1,000 g of water was pulverized and mixed at room temperature (20 ° C.) at 10,000 rpm for 5 minutes, and the mixture was heated at 90 ± 3 ° C. for 30 minutes to make 60 ± 3 A fish meat-derived composition was obtained by continuously stirring at 180 rpm for 4 hours at ° C.
（３−２）工程２
得られた魚肉由来組成物３，０００ｇに、
酵素Ａを４ｇ加えて、６０±３℃で２時間の加熱を行った後、
酵素Ｂを２ｇ加えて、６０±３℃で２時間の加熱を行い、その後、
９０±３℃で３０分の加熱を行い、酵素１及び２を失活させ、さらに、
固液分離用ふるい装置を通過させて残渣相と濾過相１に分離した。
なお、ｐＨは調整していないがｐＨ＝５.０〜７.０の範囲である。
(3-2) Step 2
To 3,000 g of the obtained fish as food-derived composition,
After adding 4 g of enzyme A and heating at 60 ± 3 ° C. for 2 hours,
Add 2 g of enzyme B and heat at 60 ± 3 ° C. for 2 hours, then
Heat at 90 ± 3 ° C. for 30 minutes to inactivate enzymes 1 and 2, and then
It was separated into a residual phase and a filtration phase 1 by passing through a solid-liquid separation sieving device.
Although the pH is not adjusted, the pH is in the range of 5.0 to 7.0.
残渣相を固液分離用減圧濾過装置によって吸引濾過し、得られた濾過相２を、濾過相１と合わせた後、静置して沈殿相を含まない液相を採取して実施例５の魚肉加工組成物１（本発明の魚肉加工組成物１）とした。 The residual phase is suction-filtered by a vacuum filtration device for solid-liquid separation, and the obtained filtration phase 2 is combined with the filtration phase 1 and then allowed to stand to collect a liquid phase that does not contain a precipitation phase. It was designated as fish meat processing composition 1 (fish meat processing composition 1 of the present invention).
魚肉加工組成物１（本発明の魚肉加工組成物１）をさらに恒温槽で９０℃１０分間加熱して殺菌した後に濃縮し、固形分濃度約６５質量％の実施例５の魚肉加工組成物２（本発明の魚肉加工組成物２）である濃縮液組成物を得た。 The fish processed composition 1 (fish processed composition 1 of the present invention) is further heated in a constant temperature bath at 90 ° C. for 10 minutes to be sterilized and then concentrated to concentrate the fish processed composition 2 of Example 5 having a solid content concentration of about 65% by mass. (Fish as food processing composition 2 of the present invention), a concentrated solution composition was obtained.
その濃縮液組成物をスプレードライ装置によって粉末化して、実施例５の魚肉加工組成物３（本発明の魚肉加工組成物３）である粉末組成物約１００ｇを得た。 The concentrated liquid composition was pulverized by a spray-drying apparatus to obtain about 100 g of a powder composition which is the fish meat processing composition 3 of Example 5 (fish meat processing composition 3 of the present invention).
（４）実施例６〜１４及び比較例５及び６の製造条件
実施例５における魚肉種並びに酵素及びその添加量を、表３記載の魚肉種並びに酵素及びその添加量に変えた以外は実施例５と同じ条件で実施例６〜１４の魚肉加工組成物１〜３を得た。
実施例５の工程２における酵素反応を、表３に記載された酵素と加熱時間の１段階反応に変えて、実施例５と同じ条件で比較令例５〜６の魚肉加工組成物１〜３を得た。
(4) Production conditions of Examples 6 to 14 and Comparative Examples 5 and 6 Examples except that the fish as food species and enzymes and their addition amounts in Example 5 were changed to the fish as food species and enzymes and their addition amounts shown in Table 3. The processed fish meat compositions 1 to 3 of Examples 6 to 14 were obtained under the same conditions as in 5.
The enzyme reaction in step 2 of Example 5 was changed to a one-step reaction of the enzyme shown in Table 3 and the heating time, and the fish meat processed compositions 1 to 3 of Comparative Ordinances 5 to 6 were changed under the same conditions as in Example 5. Got
（５）総セレン含有量の測定条件
（５−１）分析機関：一般財団法人日本食品分析センター
（５−２）分析方法：ＩＣＰ質量分析法（日本食品標準成分表2015年版（七訂）に準ずる。）
（５−３）測定機器：Ａｇｉｌｅｎｔ ７８００（アジレント・テクノロジー社）
（５−４）プラズマ条件
ＲＦパワー：１５５０Ｗ
サンプリング位置：８．０ｍｍ
プラズマガス（アルゴン）：１５．１／ｍｉｎ
キャリアーガス（アルゴン）：１．０３ ｌ／ｍｉｎ
質量数：セレン８２（内標準元素 テルル１２８）
(5) Measurement conditions for total selenium content (5-1) Analytical institution: Japan Food Research Laboratories (5-2) Analytical method: ICP mass spectrometry (Japanese Food Standard Ingredients Table 2015 (7th edition)) Same as.)
(5-3) Measuring equipment: Agilent 7800 (Agilent Technologies)
(5-4) Plasma conditions
RF power: 1550W
Sampling position: 8.0 mm
Plasma gas (argon): 15.1 / min
Carrier gas (argon): 1.03 l / min
Mass number: Selenium 82 (internal standard element tellurium 128)
（６）結果
表３に、魚肉加工組成物３について評価した苦味と総セレン含有量の結果を示す。
(6) Results Table 3 shows the results of the bitterness and total selenium content evaluated for the processed fish composition 3.
（６−１）本発明の製造方法（実施例５〜１４）によると、従来の製造方法（比較例５〜６）に比べて、総セレン含有量を同等以上としたまま、魚肉種によらず非常に苦味の低い魚肉加工組成物を得ることができることがわかる。 (6-1) According to the production method of the present invention (Examples 5 to 14), the total selenium content remains equal to or higher than that of the conventional production method (Comparative Examples 5 to 6), depending on the fish as food species. It can be seen that a processed fish composition having a very low bitterness can be obtained.
（６−２）本発明の製造方法においては、苦味はサバを使用した場合がより低く、総セレン含有量はサバ及びカツオを使用した場合がより多く、カツオを使用した場合が更に多いことがわかる。また、カツオを使用した魚肉加工組成物を総セレン量がサバと同程度になるように使用料を低減すれば、苦味もさらに低減できると考えられる。 (6-2) In the production method of the present invention, the bitterness is lower when mackerel is used, the total selenium content is higher when mackerel and bonito are used, and even more when bonito is used. Recognize. Further, it is considered that the bitterness can be further reduced by reducing the usage fee of the processed fish meat composition using bonito so that the total amount of selenium is about the same as that of mackerel.
（６−３）本発明の製造方法においては、工程２において、酵素Ａ及びＢの組合せに対して、
一段階目は酵素Ｂ、二段階目は酵素Ａを反応させた方が総セレン含有量は多くなり、
酵素Ａ又はＢを酵素Ｃで置き換えて反応させた方が総セレン含有量は多くなる。
(6-3) In the production method of the present invention, in step 2, for the combination of enzymes A and B,
The total selenium content is higher when enzyme B is reacted in the first step and enzyme A is reacted in the second step.
The total selenium content is higher when enzyme A or B is replaced with enzyme C and reacted.
Claims (5)
前記製造方法が、
魚肉原料を粉砕混合して得た魚肉と水の混合物が有する蛋白質分解酵素を失活させて魚肉由来組成物を得る工程１と、
前記魚肉由来組成物に、酵素１及び酵素２を順次加えて前記魚肉由来組成物を酵素反応に供した後に、前記酵素１及び２を失活させて、前記魚肉加工組成物を得る工程２とを含み、
前記酵素１がバチルス・サブティリス、バチルス・アミロリクエファシエンス及びバチルス・リケニホルミスからなる群から選ばれる１種以上の菌由来蛋白質分解酵素であり、
前記酵素２がアスペルギルス・オリゼー由来蛋白質分解酵素である魚肉加工組成物の製造方法である魚肉加工組成物。 A fish as food processing composition obtained by a method for producing a fish as food processing composition.
The manufacturing method is
Step 1 to obtain a fish-derived composition by inactivating the proteolytic enzyme contained in the mixture of fish meat and water obtained by crushing and mixing the raw materials of fish meat.
In step 2 of obtaining the fish meat processed composition by sequentially adding enzyme 1 and enzyme 2 to the fish meat-derived composition and subjecting the fish meat-derived composition to an enzyme reaction, and then inactivating the enzymes 1 and 2. Including
The enzyme 1 is one or more fungal-derived proteolytic enzymes selected from the group consisting of Bacillus subtilis, Bacillus amyloliquefaciens and Bacillus likeniformis.
A fish meat processing composition which is a method for producing a fish meat processing composition in which the enzyme 2 is a proteolytic enzyme derived from Aspergillus oryzae.
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