Note : Les descriptions sont présentées dans la langue officielle dans laquelle elles ont été soumises.
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The present invention relates to a method for
preparation of highly tastable peptides and, more precisely,
to a method for preparation of tastable matters consisting
mainly of peptides, which have a molecular weight falling
within a low molecular range and which are obtained by
decomposition of proteins in fishes and shellfishes or in
meats of birds, beasts and whales, and/or composite
substances comprising the said peptides and amino acids, the
tastable matters being able to be added to various processed
foods, nutrient foods, seasonings, dietary foods, etc. and
additionally being valuable for effectively utilizing marine
products and livestock products.
Proteins which are the main component in meats are high
molecular compounds of ~-amino acids which are bonded by
peptide bonds, and the molecular weight thereof is said, in
general, to be 5,000 or more. It is apparent from experience
that most of the components of "umami" (flavour enhancer) are
; in proteinous foods.
However, peptides in the state of a high molecular form
are, though being rich in the native aroma of natural
proteins, poor in the umami, for instance, as anyone would so
feel when he ate "sashimi" (slices of raw fish) of freshly
caughed raw fishes or "beef mizutaki" (beef boiled plain),
because the peptides in the said state could not release the
components of umami therefrom.
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~ nder the circumstances, a method of decomposlng proteins
for the purpose of flavour-enchancement of the components of llmami
has heretofore been proposed, and hydrolysis of proteins with an acid or
alkali and decomposition thereof with an enzyme have been tried therefor.
The former method of llydrolysis has an extremely limited utiliza~le range
as the concentration~of the salts formed is extremely high, and the
detail thereof is not described herein. The latter method of decomposition
with enzymes, to which the present invention belongs, is described
hereinafter.
Various kinds of enzymes exist in tissues and digestive
organs of animal meats, and these act for autolytic decomposition of
proteins and fats, However, these include proteases, proteinases,
peptidases, etc. as protein-decomposing enzymes, in mixture, and most
of them individually have a high substrate specificity and the
concentration of each enzyme and the reaction rate thereof are not
uniform but are poor in the regularity. Accordingly, the molecular
weight distribution of the decomposed solution is broad, randomly
including high molecular weight peptides and components of an amino
acid level, and this does not have any specific peak. This is proved by
of the decomPosed solution/
the molecular weight presumption by gel-chromatography/with Sephadex~-50,
whereupon an eluted curve is obtained, broadly extending in the total
range of from a molecualr weight of 1,500 to that of 30,000 which
is the fractionation range of peptides and spherical proteins with the
Sephadex G-50.
After the proteins are decomposed to ~he level of amino
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acids, the decomposed proteins may have the umami whilst not only these
will lose the native aroma, taste and flavour of natural proteins but
also these will have so-called strong amino acid odor or other offensive
odor or will become highly bitter or rough.
~ nder the situation, the present inventors already proposed
a means of overcoming the defect of the decomposition of proteins by
autolysis only in Japanese Patent Publication No. 30344/S~, where
proteins are first completely autolyzed and decomposed and then the
autolyzing enzymes are deactivated and desired amino acids are added
so that the bitterness, roughness and some offensive odors are eliminated.
Further, the present inventors tried the following
presumption in consideration of the above-mentioned known facts.
In the stage of high molecular weight peptides which is
the initial stage of the protein decomposition, the aroma of raw
material meats can be sustained but the umami cannot be derived from
the meats, whilst in the level of amino acids which is the terminal
stage of the protein decomposition, the umami can be derived but not
only the native aroma of meats is lost but also the decomposed meats
are to have some special bitterness, roughness and some other offensive
odor which would deteriorate the umami.
Accordingly, it is presumed that the highest deliciousness
capable of sustaining the native aroma of raw material meats while
keeping the umami thereof would be obtained in the intermediate state
of the said two stages, or that is, in the intermediate between the level of
high molecular weight peptides and that of amino acids, which comprises
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peptide-bonded substances having a/molecu]ar weight falling wiLhill a
range of from 200 to 3000, especially in the concentrated form~tioll of tlle
said substances.
For the conditlon to realize the said presusnptlon, the
present inventors planned to add some other protein-decomposing ellzyllles
besides the autolyzing enzymes, and as a first step, tried to make an
experiment where the autolyzing enzymes are deactivated by heating or the llke,
, after tlle completion of the autolysis therewith, and then other pr()teill-
: decomposing enzymes are added anew.
As a result of the said experiment, it was found that in
the above-mentioned addition method, the raw material meats are coagulated
and dehydrated by the heating whereby the effective surface area of the
meats to the enzyme reaction would decrease to result in the reductioll
of the enzyme reaction efficiency and the reduction of the yield thereof,
while the molecular weight distribution of the products would oEten be
uneven and most of the products would be bitter, and therefore, the
resulting products would be unsuitable for umami seasonings or materiais
of foods.
In the sbove-mentioned case, even though exo-type protein-
decomposing enzymes (belonging to a type capable of cutting a protein
from the end chain thereof to decompose it into the constitutional
amino acids), which may form a relatively small bitterness, were used,
the formation of low molecular pepetides was small but tlle meats were
decomposed into the constitutional amino acids and other high moleclllar
weight proteins of long chain.
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Next, the present inventors tried to add other enzymes
in the active stage of the autolyzing enzymes, expecting the
synergistic composite reaction of the both enzymes. In the
trial, three methods were repeatedly tested where the time of
the addition of the enzymes was varied to be the initial,
intermediate or terminal stage of the decomposition reaction,
and as a result of the trial tests, the present invention has
been achieved.
The present invention provides a method for preparation
of tastable matters consisting mainly of low molecular
peptides, which comprises a step of finely pulverizing a raw
material meat by mechanical means followed by processing the
pulverized meat material with the autolyzing enzymes of the
said material for the protein decomposition reaction under a
desired condition, a step of adding other protein-decomposing
enzymes of a desired kind in a desired amount when the
autolyzing reaction rate has reached the maximum value so
that the protein-decomposition reactions by the added enzymes
and the previous autolyzing enzymes may proceed
simultaneously under a desired condition, and a step of
deactivating the both enzymes followed by purification and
concentration of the resulting low molecular peptide-
containing tastable-matters.
The present invention also provides a method for
preparation of tastable matters consisting mainly of low
molecular peptides, which comprises a first step of finely
pulverizing a raw material meat by mechanical means followed
by processing the pulverized meat material with the
autolyzing enzymes of the said material for the protein
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decomposition reaction under a desired condition, a second
step of adding other protein-decomposing enzymes of a desired
kind in a desired amount when the autolyzing reaction rate
has reached the maximum value so that the protein-
S decomposition reactions by the added enzymes and the previousautolyzing enzymes may proceed simultaneously under a desired
condition, a third step of deactivating the both enzymes
followed by purification and concentration of the resulting
products, a fourth step of adding the reaction solution as
obtained in the previous first step and desired amino acids
to the concentrated solution as obtained in the third step
each in a proper amount so that the reaction of the solution
is again initiated, and a fifth step of deactivating the
enzymes.
Further, the present invention provides a method for
preparation of tastable matters consisting mainly of low
- molecular weight peptides, which comprises a step of finely
pulverizing a raw material meat by mechanical means followed
by processing the pulverized meat material with the
autolyzing enzymes of the said material for the protein
decomposition reaction under a desired condition, a step of
adding other protein-decomposing enzymes of a desired kind in
a desired amount when the autolyzing reaction rate has
reached the maximum value so that the protein-decomposition
reactions by the added enzymes and the previous autolyzing
- enzymes may proceed simultaneously under a desired condition,
; a step of deactivating the both enzymes followed by
: purification and concentration of the resulting products, and
a step of adding an appropriate amount of amino acids of a
desired kind directly to the thus concentrated solution,
while the solution is continuously stirred without the liquid
temperature thereof being lowered, so that the reaction of
the solution is again initiated and then terminated under a
:; 35 desired condition.
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In the initial stage, the raw material meats begin to be
decomposed by the action of the autolyzing enzymes in the
meats whereby the water-soluble sarcoplasm proteins filling
the myoplasm in the form of a spherical colloidal solution
are first dissolved out. Then, the myofibril proteins and
meat substrate proteins are exposed so that these can easily
be decomposed.
However, if the raw material meats are to be decomposed
only by the autolyzing enzymes therein, high molecular
peptides would remain without being decomposed, as mentioned
above, and as a result, the meat matters which could not be
decomposed so much, for example, the above-mentioned
myofibril proteins and meat substrate proteins would remain
as such.
Accordingly, the addition of other enzymes which are
suitable for the decomposition of the above-mentioned
remained meat matters (high molecular peptides) is necessary
when the autolyzing reaction rate has reached the maximum
value, whereby the enzymes added may react the remained meat
matters to decompose the same and the thus decomposed matters
become to have a lower molecular weight.
According to the said decomposition reaction, the high
molecular weight peptides can uniformly be converted into
peptides having a low molecular weight range by the
complementary synergistic action of the sutolyzing enzymes
and the added enzymes, whereby the resulting concentrated
solution can have an extremely large amount of low molecular
weight peptides.
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In case the concentrated solution thus formed still is
bitter or rough, the previous reaction solution containing
the autolyzing enzymes is again reacted with the said
concentrated solution while any desired amino acids to be
bonded are added thereto so as to be bonded with the low
molecular peptides, whereby the bitterness and the roughness
in the solution can completely be removed and the taste of
the solution can be improved further.
The addition of the desired amino acids only so as to be
bonded with the peptides is effective for removing the
bitterness and the roughness of the solution.
Any and every fishes and shellfishes or meats of birds,
beasts and whales can be used as the raw material in the
method of the present invention, and the raw material is
processed with a meat-cutter or mincing machine so as to
separate the meat matters from the raw material. The thus
separated meat matters can be used directly, or if necessary,
these may rapidly be frozen with a cooled air at about -20-C
to -50C, stored at -20-C to -30 C and then used case by case
in need thereof.
After the raw material meats are pulverized, water is
added
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thereto in an amount that the stirring and decomposition of the meats
can smoothly be carried out in a stirring and decomposing chamber (for
example, 50 to 200 % of the meats), the pH of the resulting solution is
adjusted to be acidic or slightly acidic (for example, pH of from 3 to 7.0,
which varies depending upon the kind of the raw material used), and the
solution is stirred while kept to have a temperature of from 20 to 60C,
preferably from 40 to 55C.
The water-soluble sarcoplasm proteins are dissolved out
with the progress of the autolysis of the raw material meats, whereby
the disintegration and dispersion of the raw material meats are accelerated
and the raw material solution in the chamber becomes to be more fluid
and then becomes to be uniformly liquefied. The reaction condition
in the initial stage of the decomposition reaction is extremely important,
because the myofibril proteins or the meat substrate proteins are slightly
denaturated under heat after the dissolution of the water-soluble
sarcoplasm proteins filling the myoplasm of the raw material meat in the
form of a spherical colloidal solution therein, so that these can be
decomposed with ease by the action of the autolyzing enzymes or other
protein-decomposing enzymes to be added thereto in the next step.
Accordingly, the temperature control is necessary to be carried out severely.
The stirring condition may vary, depending upon the shape of the decomposition
chamber, and is suitably from 50 to 100 rpm. If the stirring is too strong,
the meat material would be emulsified with the components of fats and oils,
often resulting in the interference in the enzyme-decomposing reaction.
If, on the contrary, the stirring is too weak, the dispersion of the
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raw materlal mixture would be poor, also resulting in the retardation
of the decomposition reaction.
When the autolyzing decomposition reaction speed has reached
the maximum value under the above-mentioned condition, for example, in
about 30 to 120 minutes after the stabilization of the determined condition
in the case of the processing of fishes and shellfishes, or in about 40
to 180 minutes in the case of the processing of meats of birds, beasts or
whales, an appropriate amount of other protein-decomposing enzymes are
added by selecting the time when the initial autolysis of the raw material
proteins is maximum.
The enzymes to be added later are those derived from animals,
`; plants and microorganisms, and any protein-decomposing enzymes can be
used singly or in the form of mixture, including, for example, pepsin,
rennin, trypsin, chymotrypsin, papain, ficin, bromelain, etc. as well
as bacterial protease, mould protease, ray fungal protease, etc. The
amount of the enzymes to be added is properly determined in accordance
with the kind of the raw material meats to be processed and the kind
- of the enzymes to be used, and in general, the enzymes are used in a
concentration falling within the range of from 0.01 % to 1.0 %. The
optimum pH range of the solution to be processed is determined in
accordance with the enzymes as used, and it preferably falls within
a neutral to acidic range. The reaction temperature can be freely
selected from a temperature range at which the autolyzing enzymes do
not activate, and in general, the reaction is carried out at 20 to 60C.
In general, 1 to 30 hours are required for enzyme decomposition.
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However, the enzyme decomposition is necessary to be carried out within
1 to 20 hours for the purpose of attaining the concentrated formation of
the low molecular weight peptides in accordance with the method of the
present invention. If the reaction time is too short or, on the contrary,
if the reaction time is too long, peptides having a molecular weight of
a broad range would be formed or a noticeable amount of amino acids would
be formed. Accordingly, as the raw material meats have different protein
compositions about the kinds thereof, it is necessary to previously
surely confirm the most suitable decomposition-terminating point under
the above-mentioned decomposition condition with respect to the raw material
meats to be processed.
After the completion of the decomposition reaction, the pH
of the decomposed solution is immediately controlled to become neutral
or slightly acidic (for example, pH of 5 to 7), and then the solution is
rapidly heated and kept at a temperature of 80C-or higher for 10 to 30
minutes whereby the enzymes are deactivated.
After the heat treatment, the solution thus processed is
subjected to screening, centrifugation or the like so as to mechanically
separate and remove any insoluble substances, coagulated substances,
fats and oils, etc. therefrom. The thus separated solution is processed
for concentration to obtain a concentrated solution which consists mainly
of delicious yellow-bron peptides having a good aroma and an enhanced
flavour as derived from the raw material meats. The concentration can
be carried out at normal pressure or under reduced pressure. However,
too longer treatment at a high temperature would result in the progress
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of the pyrolysis of peptides often to cause the increase of the formation
of amino acids or the generation of some bad smell. Accordingly, the
concentration treatment is required to be carried out continuously in
a shortest period of time, and further, the solution must not be kept
boiling for a long period of time.
The concentrated solution thus obtained, which consists
mainly of peptides having a molecular weight of a low molecular range,
is a delicious liquid which is hardly bitter and is rich in "umami", and
this can directly be utilized in foods, materials of medicinal products
or seasonings. Further, this can be processed in the next step and
an be made into a more tastable food material. Specifically, a free
n the next step,/
amino acid is bonded with the low molecular peptides formed/ whereby
the umami and the tastable sweetness are intensified further. This
step proceeds, following the reaction of synthesizing proteinaceous
substances from low molecular weight peptides with a protease catalyst
(plastein reaction). In the method of the present invention, any expensive
endopeptidase is not specifically utilized but the autolyzing enzyme-
containing reaction solution, which is obtainable in the previous reaction
step, can be partly added, or without the addition of the said reaction
solution, an amino acid can be bonded to the low molecular weight peptides
by suitably regulating the reaction condition.
In the case of the addition of the autolyzing enzyme-containing
reaction solutlon, the concentration of the peptide-containing concentrated
solution, as formed in the previous step, is controlled to be from 15 to
50 % by weight, preferably from 20 to 40 % by weight, and the pH value
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thereof is controlled to be from 5.0 to 7.0, preferably from 6.0 to 6.5,
and the reaction solution in which the enzymes used in the previous step
are not deactivated is added to the said concentrated solution in an amount
of from 1 to 10 % by weight while an appropriate amount (for exmaple, from
0.1 to 20 % by weight) of an amino acid is also added thereto. Next,
the reaction mixture is kept at 30 to 65C for 15 to 120 minutes and then
heated at 85C or higher so that the enzymes are deactivated. As the case
may be, the reaction mixture can be reacted further for a longer period of
time, whereupon the peptide concentration is required to be kept higher
so as to preserve the reaction mixture from decay.
Thus, a desired amino acid can be bonded with the low molecular
peptides by utilizing the autolyzing enzymes so as to completely remove
the bitterness and roughness of the peptides, whereby a peptide-containing
solution having an extremely improved and enriched taste can be obtained.
Next, in the case of improving and enriching the taste of
the peptide-containing solution without the use of the autolyzing enzymes,
the peptide concentration and the reaction temperature are to be elevated
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higher than those in the above-mentioned method, and further, the reaction
is required to be initiated directly after the completion of the
concentration treatment. Specifically, the peptide concentration is to
be concentrated to 10 % by weight or more, and, without lowering the
temperature of the reaction solution, the pH value of the solution is
controlled to be from 5.0 to 7.0, preferably from 6.0 ~o 6.5, and, while
the solution is kept to be continuously stirred at 60 to 90C, an amino
acid to be bonded, for exmaple, glutamic acid, glycine, alanine, aspartic
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acid or the like, is added to the peptide-containing solution in an amount
of from 0.1 to 20 % by weight and the reaction is carried out further.
In this step, in case a hydrophobic amino acid such as leucine, valine or
the like is added or the concentration of the amino acid added has
become to be nearly saturated, some white pre pitate would be formed.
Therefore, it is important to determine the amount of the amino acid to
be added in careful consideration of the solubility of the amino acid
and the concentration of the peptide-containing solueion. After the
completion of the reaction in 15 to 120 minutes, the temperature of
the solution is gradually lowered to 10 to 30C, while the solution is
kept to be continuously stirred, so that the reaction is stabilized.
According to this method, the concentratlon of the peptides
and amino acids contained in the resulting solution is high, and therefore,
it is presumed that not only covalent bond but also hydrogen bond and ionic
bond would be formed between them. Accordingly, the thus obtained reaction
solution can have not only the enhanced flavour of the low molecular
weight peptides but also the extremely enriched umami because of the
synergestic effect of the peptides and the newly bonded amino acids.
In the previous protein-decomposition step, peptides which
- have a noticeable amount of surface hydrophobic groups would often be
formed, depend~ng upon the kind of the protein-decomposing enzymes as
used in the said step. However, the solubility of the said peptides
can be intensified by the addition of a hydrophilic amino acid such as
glutamic acid, and therefore, the bitterness and roughness of the hydrophobic
peptides can completely be eliminated, and the tastability of the peptide-
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containing solutlon can be extremely improved.
The liquid substance thus formed is colored in yellow-brown,
and after concentrated, this becomes a viscous extract, which has
both the aroma and the taste of the raw material meats and is extremely
delicious. This liquid substance can be utilized for foods, seasonings
and materials of medicinal goods of broad ranges, directly or after dried
and powdered.
As explained in detail hereinabove, the method of the present
invention is characterized by the addition of other enzymes which can
react on a meat matter of such kind as containing peptide bonds that could
not be cut by the autolyzing enzymes contained in the raw material meat,
during the procedure of the autolysis reaction, especially when the
reaction speed of the said autolysis reaction has reached the maximum
value, while the protein-decomposing activity of the said autolyzing
enzymes as existing in the raw material meat is being kept active.
By the addition of the said enzymes, the complementary and synergestic
effect of the autolyizng enzymes and the added enzymes can realize the
uniform protein-decomposition of the raw material meat, whereby high
molecular peptides of various kinds as contained in the raw material meat
are converted into peptides having a molecular weight of a low molecular
weight range. Thus, the present inventors have achieved the formation of
a reaction solution containing an overwhelming majority of low molecular
weight peptides and thus have achieved the formation of tastable matters
which satisfy the initial object of the present invention and which have
both the aroma and the umami of the raw material meats.
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In addition, if the tastable matters thus obtained still are
bitter or rough, the bitterness or roughness can completely be eliminated
by the addition of both the reaction solution of the autolyzing enzymes
and an amino acid or by the single addition of an amino acid only to the
said tastable matter.
Accordingly, the tastable matters as obtained by the method
of the present invention can be utilized as extremely excellent food
additives or seasonings. In addition, the method of the present invention
is valuable for effective utilization of various kinds of raw meat materials.
The following examples are intended to illustrate the present
invention in greater detail but not to limit it in any way.
EXAMPLE 1
:A fresh "eso" (white fish meat as a raw material of a boiled
fish paste) was washed with water and cut with a meat-cutter to separate
~-the meat matter therefrom. This was pulverized and 10 kg of the pulverized
;:
matter was weighed. This was put in a stirring and decomposing chamber,
and after 10 kg of water was added thereto, the whole was stirred at
70 to 80 rpm and the pH of the resulting solution was adjusted to 5.5.
Afterwards, the temperature of the solution was gradually elevated up
to 45 to 50C and the solution was kept to be stirred continuously at
the said temperature. After 60 minutes, the fluidity of the complete
solution became smooth, and a small amount of the solution was sampled
at the said point, which was called a reaction solution (A).
Next, after the pH of the solution was adjusted to 4.1,
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a 0.1 % solution of Denazyme (trade ~u~*e of commercial protease product)
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was added thereto and reacted at 45 to 50C for 4 hours. After neutralized,
the solution was heated and kept to be boiled for 10 minutes so that the
enzyme was deactivated. This was centrifuged with a screen centrifugal
separator to remove the insoluble matters, fish oils, etc. therefrom,
whereby about 16 kg of a purified and separated solution was obtained.
Next, this was concentrated under normal pressure to obtain a peptide-
containing solution having a concentration of 25 Bx, which was called
a reaction solution (B).
Each of the reaction solutions (A) and (B) was defatted and
filtrated with a centrifugal separator and then subjected to gel-chromatography
with Sephadex~G-50 and G-25. By the chromatography, fractions each
having a molecular weight of 6500 or more, a molecular weight of 1300 or
less and the intermediate molecular weight therebetween were fractionated
on the basis of the elution point of a standard peptide having a known
molecular weight, and the peptide determination of each fraction was
carried out in accordance with a copper-Folin's reaction.
As a result, the reaction solution (A) was confirmed to
comprise high molecular weight peptides having a molecular weight of
6500 or more, in a content of 80 % or more, and the gel-chromatogram
thereof with Sephade~ G-50 almost showed a broad form. On the other
hand, as a result of the fractionation of the reaction solution (B)
.. ~
with Sephadex G-25, a sharp chromatograph was obtained having peaks
nearly at 2000 to 1300, which indicated that the content of peptides
having a molecular weight of more than 6500 was 17%, that of peptides
havlng a molecular weight of from 6500 to 1300 was 58%, and that of
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peptides having a molecular weight of less than 1300 was 25%. In addition,
the reaction solution (B) was far more delicious than the reaction solution
(A) with respect to the tastability, and the reaction solution (B) was
an extremely tastable solution with good body, which had the native aroma
and taste of the raw material white fish meat.
EXAMPLE 2
100 ml of the reaction solution (A) and 1000 ml of the
reaction solution (B) as obtained in the Example 1 were blended, and
60 g of glutamic acid was added thereto for complete dissolution. Next,
.
the pH of the resulting solution was controlled to be 6.0, while temperature
thereof was kept at about 50C, and the solution was stirred and reacted
fro 30 minutes. After the reaction, the solution was once heated at
85 to 90C to deactivate the enzymes therein and then this was gradually
cooled while stirred. The insoluble matters were removed through a
screen and the liquid substance thus obtained was yellow-brown and
somewhat viscous. This was more delicious than the reaction solution
(B) which did not contain the amino acid bond, and this was an extremely
thick and tastable matter having the native aroma and taste of the raw
material white fish meat.
EXAMPLE 3
Disabled chickens were killed and immediately the feathers,
skins, heads, leg toes and internal organs thereof were removed to obtain
the bone and meat part of good quality. These were minced with a mincing
machine and 10 kg of the minced matter was weighed. This was put in a
stirring and decomposing chamber together with 15 kg of a pure water
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and stirred at about 80 rpm, whereupon the pH of the resulting liquid
was adjusted to 5Ø Next, this was heated and stirred for about 80
minutes while kept at 45 to 50C.
After the complete solution was confirmed to be a uniform,
smooth and liquid state, the pH thereof was adjusted to 4.1. Next,
~ A a 0.2 % solution of Denazyme (commercial protease product) as dissolved
; ~ in water was added thereto and reacted for 5 hours while still kept at
45 to 50C. After the reaction, the resulting solution was neutralized
and the temperature of the solution was elavated, and the solution was
boiled for 10 minutes so that the enzymes were deactivated. Next,
the solution was spontaneously cooled and the insoluble substances and
fats and oils were separated out therefrom by screen-centrifugation.
Thus, 19 kg of a purified and separated solution was obtained.
The purlfied and separated solution was concentrated under
: normal pressure to give about 4 kg of a concentrated solution which was
pale yellow-brown and transparent. This solution was an extremely
delicious tastable solution having the native aroma and taste of the
: raw material chicken meat. Just after the completion of the concentration
of the solution, this was kept to have a pH of 6.0 and a liquid temperature
of 85C, and 0.2 kg of alanine was added thereto, while being continuously
stirred. After the complete dissolution, the liquid was confirmed to
become transparent, and then this was spontaneously cooled to normal
temperature while being stirred continuously. Thus, a delicious and thick
tastable matter extract was obtained, having the native aroma and taste of
the raw material chicken meat.
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0.75 kg of dextrin, as a binder, was added to the extract
matter and dried with a spray drier to obtain 2.1 kg of a powdered matter.
This powdered matter was colored in pale yellow and had an extremely thick
and delicious taste. An extremely tastable chicken soup was obtained by
:i,
dissolving the said powder in a hot water to form a liquid of 1.5 %
concentration.
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