JPS6332467A - Production of low-molecular-weight substance of protein - Google Patents
Production of low-molecular-weight substance of proteinInfo
- Publication number
- JPS6332467A JPS6332467A JP61175231A JP17523186A JPS6332467A JP S6332467 A JPS6332467 A JP S6332467A JP 61175231 A JP61175231 A JP 61175231A JP 17523186 A JP17523186 A JP 17523186A JP S6332467 A JPS6332467 A JP S6332467A
- Authority
- JP
- Japan
- Prior art keywords
- protein
- molecular
- low
- molecular weight
- weight
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 108090000623 proteins and genes Proteins 0.000 title claims abstract description 44
- 102000004169 proteins and genes Human genes 0.000 title claims abstract description 44
- 238000004519 manufacturing process Methods 0.000 title claims description 11
- 239000000126 substance Substances 0.000 title abstract description 3
- 230000014759 maintenance of location Effects 0.000 claims description 3
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 7
- 241000239366 Euphausiacea Species 0.000 abstract description 3
- 238000006386 neutralization reaction Methods 0.000 abstract description 2
- 235000015278 beef Nutrition 0.000 abstract 1
- 235000018102 proteins Nutrition 0.000 description 36
- 239000007788 liquid Substances 0.000 description 9
- 238000000034 method Methods 0.000 description 8
- 239000000284 extract Substances 0.000 description 6
- 239000003337 fertilizer Substances 0.000 description 6
- 239000004278 EU approved seasoning Substances 0.000 description 5
- 150000001413 amino acids Chemical class 0.000 description 5
- 239000002253 acid Substances 0.000 description 4
- 238000005903 acid hydrolysis reaction Methods 0.000 description 4
- 238000005904 alkaline hydrolysis reaction Methods 0.000 description 4
- 235000013361 beverage Nutrition 0.000 description 4
- 238000000354 decomposition reaction Methods 0.000 description 4
- 241000555825 Clupeidae Species 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 235000019512 sardine Nutrition 0.000 description 3
- 102000007469 Actins Human genes 0.000 description 2
- 108010085238 Actins Proteins 0.000 description 2
- 102000003505 Myosin Human genes 0.000 description 2
- 108060008487 Myosin Proteins 0.000 description 2
- 241001098054 Pollachius pollachius Species 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000002255 enzymatic effect Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000283690 Bos taurus Species 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 241000013355 Mycteroperca interstitialis Species 0.000 description 1
- 241000282887 Suidae Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000011033 desalting Methods 0.000 description 1
- -1 drinks Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 230000010874 maintenance of protein location Effects 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000019465 surimi Nutrition 0.000 description 1
- 239000013585 weight reducing agent Substances 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は、蛋白質８原のエキスの製造や、調味料、飲料
、液肥等の製造に利用可能な蛋白質低分子化物の製造法
に関するものである。[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a method for producing a low-molecular-weight protein that can be used to produce extracts of eight protein substances, seasonings, beverages, liquid fertilizers, etc. be.
蛋白質の低分子化は、調味用エキス、液肥等の分野にて
実施されているが、その実施は、通常、酸若しくはアル
カリ加水分解法、又は酵素処理法により行われている。Proteins are reduced in molecular weight in the fields of seasoning extracts, liquid fertilizers, etc., and are usually carried out by acid or alkaline hydrolysis or enzyme treatment.
しかしながら、上記酸若しくはアルカリ加水分解法にお
いては、低分子化終了後に中和、脱塩等の工程が必要と
なり、又、上記酵素処理法においては、低分子化終了後
に、酵素系を失活させるための加熱等の工程が必要とな
る等の問題点があった。However, in the acid or alkaline hydrolysis method described above, steps such as neutralization and desalting are required after the completion of the reduction of molecular weight, and in the enzyme treatment method described above, the enzyme system is deactivated after the reduction of molecular weight is completed. There were problems such as the need for a process such as heating.
従って、本発明の目的は、このような後工程を必要とせ
ずに蛋白質低分子化物を製造できる新規な蛋白質低分子
化物の製造法を提供することにある。Therefore, an object of the present invention is to provide a novel method for producing a low-molecular-weight protein, which can produce a low-molecular-weight protein without requiring such post-processes.
本発明者等は、上記の目的を達成すべく種々検討した結
果、蛋白質を高温、高圧下に所定時間保持すると、加水
分解が生じて蛋白質の低分子化が図られ、従来法の如き
後処理を施さなくても、エキス、調味料、飲料、液肥等
に利用可能な低分子の蛋白質が得られることを知見し、
本発明の蛋白質低分子化物の製造法を完成するに至った
。As a result of various studies to achieve the above object, the present inventors have found that when proteins are held at high temperature and high pressure for a predetermined period of time, hydrolysis occurs and the proteins are reduced in molecular weight, and post-treatment as in conventional methods is not possible. We discovered that low-molecular proteins that can be used in extracts, seasonings, drinks, liquid fertilizers, etc. can be obtained without applying
We have now completed a method for producing low molecular weight proteins of the present invention.
即ち、本発明の蛋白質低分子化物の製造法は、高温、高
圧下に蛋白質を所定時間保持することを特徴とするもの
である。That is, the method for producing a low-molecular-weight protein of the present invention is characterized by maintaining the protein at high temperature and high pressure for a predetermined period of time.
以下、上記特徴をもってなる本発明の蛋白質低分子化物
の製造法について詳述する。Hereinafter, the method for producing a low-molecular-weight protein product of the present invention having the above-mentioned characteristics will be described in detail.
本発明の蛋白質低分子化物の製造法において、原料とし
て用いられる蛋白質としては、通常、エキス、調味料、
飲料、液肥等の原料として従来より用いられている動物
８原の蛋白質、例えば、オキアミ、スケソウダラ、イワ
シ等を含む水産蛋白質、牛、豚、鶏等を含む畜産蛋白資
源等が挙げられ、これらの蛋白質は、加熱等により変性
したちでも使用可能であり、スケソウダラ、イワシ等の
魚類においては、落し身、すり身、ミール等の形態で用
いられる。又、この他、植物性蛋白質も本発明に適用さ
れる。In the method for producing low-molecular-weight proteins of the present invention, the proteins used as raw materials are usually extracts, seasonings,
Eight animal proteins traditionally used as raw materials for beverages, liquid fertilizers, etc. include marine proteins including krill, pollack, sardines, etc., livestock protein resources including cows, pigs, chickens, etc. Protein can be used even after it has been denatured by heating, and for fish such as Alaska pollack and sardines, it is used in the form of minced meat, surimi, meal, etc. In addition, vegetable proteins are also applicable to the present invention.
本発明の蛋白質低分子化物の製造法は、斯る蛋白質を高
温、高圧下に蛋白質を所定時間保持するものであるが、
この場合、蛋白質の保持温度は、通常５０〜３５０℃、
好ましくは１００℃〜３００°Ｃ１更に好ましくは１５
０℃〜２５０℃である。The method for producing a low-molecular-weight protein of the present invention involves holding the protein at high temperature and high pressure for a predetermined period of time.
In this case, the protein retention temperature is usually 50 to 350°C,
Preferably 100°C to 300°C1, more preferably 15
It is 0°C to 250°C.
保持温度が５０°Ｃ未満であると、蛋白質の低分子化を
図り難り、反対に３５０°Ｃ超であると、蛋白質の炭化
を生し、食品として好ましくない。If the holding temperature is less than 50°C, it will be difficult to reduce the molecular weight of the protein, while if it is over 350°C, the protein will carbonize, making it undesirable as a food product.
又、上記の蛋白質の保持圧力は、通常１００〜５０００
にｇ ／ ｃｌｄ、好ましくは１００〜ｌｏｏＯＫｇ／
ｃ４、更に好ましくはｌ ５０−８００Ｋｇ／ｃ＋＋
Ｉテある。保持圧力はが１００Ｋｇ／Ｃｉ未満であると
、蛋白質の低分子化を図り難＜、反対に５０００Ｋｇ／
−超であると、蛋白質の低分子化に及ぼす圧力上昇の効
果が少なくなり、実用面を考慮した場合、これ以上の圧
力上昇は望ましくない。In addition, the holding pressure of the above protein is usually 100 to 5000
g/cld, preferably 100~looOKg/
c4, more preferably l 50-800Kg/c++
There is an I-te. If the holding pressure is less than 100 Kg/Ci, it will be difficult to reduce the molecular weight of the protein;
- If the pressure is higher than this, the effect of the pressure increase on reducing the molecular weight of the protein will be reduced, and from a practical standpoint, any further pressure increase is undesirable.
又、上記の蛋白質の保持時間は、通常５〜６０分、好ま
しくは１５〜５０分、更に好ましくは２５〜４０分であ
る。保持時間が５分未満であると、蛋白質の低分子化を
図り鉗＜、反対に６０分超であると、蛋白質の炭化を生
じ易くなり、好ましくない。Further, the retention time of the above protein is usually 5 to 60 minutes, preferably 15 to 50 minutes, and more preferably 25 to 40 minutes. If the holding time is less than 5 minutes, the protein will be reduced in molecular weight, whereas if it is held for more than 60 minutes, the protein will tend to carbonize, which is not preferable.
而して、本発明の方法の実施に際しては、以上の条件を
適宜組合せ、最適な条件を選択して低分子化を実施する
。Therefore, when carrying out the method of the present invention, the above-mentioned conditions are appropriately combined and the optimum conditions are selected to carry out the molecular weight reduction.
また、本発明の方法において上記蛋白質の保持（処理）
に用いられる装置としては、温度及び圧力を任意に設定
できるものであれば良く、本発明は、連続式、バンチ式
の何れの方式で行っても良い。In addition, in the method of the present invention, the retention (processing) of the above protein
The apparatus used for this may be any apparatus as long as the temperature and pressure can be set arbitrarily, and the present invention may be carried out in either a continuous type or a bunch type.
上述の如く処理されて分解され低分子化された蛋白質（
蛋白質低分子化物）は、必要に応じ、通常、常法の操作
を加えることにより、エキス、調味料、飲料、各種の食
品への添加物、液肥等として利用される。そして、その
際、低分子化された蛋白質は、酸若しくはアルカリ加水
分解法又は酵素分解法等の従来法により処理されたもの
と異なり、分解後の後処理工程を必要としない。Proteins that have been processed, degraded, and reduced in molecular weight as described above (
Low-molecular protein products) can be used as extracts, seasonings, beverages, additives to various foods, liquid fertilizers, etc. by applying conventional operations as necessary. In this case, unlike proteins treated by conventional methods such as acid or alkaline hydrolysis or enzymatic decomposition, the proteins reduced in molecular weight do not require a post-treatment step after decomposition.
次に、実施例を挙げ、本発明の蛋白質低分子化物の製造
法を更に具体的に説明する。Next, the method for producing a low-molecular-weight protein product of the present invention will be described in more detail with reference to Examples.
実施例１
耐圧容器内に充填されたオキアミムキ身を圧力２５０Ｋ
ｇ／ａｎｔ、温度１５０°Ｃで１０分間保持し、得られ
た低分子化物（液体）を分子量分布分析、アミノ酸分析
に供した。その結果、蛋白質中のミオシン、アクチンが
完全に消失し分子量が１０゜０００以下に減少している
ばかりでなく、全アミノ酸中に占めるに４アミノ酸の割
合が約１０倍になっていた。Example 1 Krill meat filled in a pressure-resistant container at a pressure of 250K
g/ant and maintained at a temperature of 150° C. for 10 minutes, and the obtained low molecular weight product (liquid) was subjected to molecular weight distribution analysis and amino acid analysis. As a result, not only myosin and actin in the protein had completely disappeared and the molecular weight had decreased to less than 10°000, but the proportion of 4 amino acids among all amino acids had increased about 10 times.
実施例２
耐圧容器内に充填されたスケソウダラを圧力５００ Ｋ
ｇ ／ ａｄ、温度１００℃で１５分間保持し、得られ
た低分子化物（液体）を実施例１と同様に分析した結果
、ミオシン、アクチンが完全に消失し分子量がｔｏ、０
００以下に減少しているばかりでなく、全アミノ酸中に
占める遊離アミノ酸の割合が約１０倍になっていた。Example 2 Pollack filled in a pressure container was heated to a pressure of 500 K.
g/ad, maintained at a temperature of 100°C for 15 minutes, and the obtained low molecular weight product (liquid) was analyzed in the same manner as in Example 1. As a result, myosin and actin completely disappeared and the molecular weight was to, 0.
Not only did it decrease to less than 0.00, but the proportion of free amino acids among all amino acids increased about 10 times.
実施例３
耐圧容器内に充填されたイワシを圧力１５０Ｋｇ／ ｃ
ｉ 、温度３５０℃で３０分間保持したところ、低分子
化物（液体）が得られた。Example 3 Sardines filled in a pressure-resistant container were heated to a pressure of 150 kg/c
i. When the temperature was maintained at 350°C for 30 minutes, a low molecular weight product (liquid) was obtained.
本発明により得られる蛋白質の低分子化物は、エキス、
調味料、飲料、液肥等に利用できるもので、通常の酸若
しくはアルカリ加水分解法又は酵素分解法で処理された
ものと異なり、分解後の後処理工程が必要ない。しかも
、蛋白質の分子量を任意に低下させることができる。The low-molecular-weight proteins obtained by the present invention include extracts,
It can be used in seasonings, beverages, liquid fertilizers, etc., and unlike those treated with ordinary acid or alkaline hydrolysis or enzymatic decomposition methods, no post-treatment process is required after decomposition. Moreover, the molecular weight of the protein can be reduced arbitrarily.
Claims (2)
特徴とする蛋白質低分子化物の製造法。(1) A method for producing a low-molecular-weight protein product, which is characterized by holding the protein under high temperature and high pressure for a predetermined period of time.
Ｋｇ／ｃｍ＾２、保持時間が５〜６０分である、特許請
求の範囲第（１）項記載の蛋白質低分子化物の製造法。(2) Temperature is 50-350℃, pressure is 100-5000
Kg/cm^2 and a retention time of 5 to 60 minutes, the method for producing a low-molecular-weight protein according to claim (1).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61175231A JPH0817682B2 (en) | 1986-07-25 | 1986-07-25 | Method for producing low molecular weight protein |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61175231A JPH0817682B2 (en) | 1986-07-25 | 1986-07-25 | Method for producing low molecular weight protein |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6332467A true JPS6332467A (en) | 1988-02-12 |
| JPH0817682B2 JPH0817682B2 (en) | 1996-02-28 |
Family
ID=15992559
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61175231A Expired - Lifetime JPH0817682B2 (en) | 1986-07-25 | 1986-07-25 | Method for producing low molecular weight protein |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0817682B2 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006028117A (en) * | 2004-07-20 | 2006-02-02 | Ishikawajima Harima Heavy Ind Co Ltd | Oligopeptide production method and apparatus |
| JP6117390B1 (en) * | 2016-02-03 | 2017-04-19 | たかい食品株式会社 | Decomposition-processed food material and method for producing the same |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004262899A (en) * | 2003-03-04 | 2004-09-24 | Ishikawajima Harima Heavy Ind Co Ltd | Method and apparatus for recovering amino acids |
| JP4889286B2 (en) * | 2005-11-18 | 2012-03-07 | 日本ハム株式会社 | Low molecular weight protein and feed material or food material containing the same |
| JP2010172202A (en) * | 2009-01-27 | 2010-08-12 | Nippon Meat Packers Inc | Method for producing feed |
| JP5561850B2 (en) * | 2009-10-19 | 2014-07-30 | 竹本油脂株式会社 | Method for producing protein degradation product |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60192569A (en) * | 1984-03-13 | 1985-10-01 | Snow Brand Milk Prod Co Ltd | Preparation of amino acid |
| JPS61260853A (en) * | 1985-05-13 | 1986-11-19 | Tech Res Assoc Extru Cook Food Ind | Depolymerization of protein |
-
1986
- 1986-07-25 JP JP61175231A patent/JPH0817682B2/en not_active Expired - Lifetime
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60192569A (en) * | 1984-03-13 | 1985-10-01 | Snow Brand Milk Prod Co Ltd | Preparation of amino acid |
| JPS61260853A (en) * | 1985-05-13 | 1986-11-19 | Tech Res Assoc Extru Cook Food Ind | Depolymerization of protein |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006028117A (en) * | 2004-07-20 | 2006-02-02 | Ishikawajima Harima Heavy Ind Co Ltd | Oligopeptide production method and apparatus |
| JP6117390B1 (en) * | 2016-02-03 | 2017-04-19 | たかい食品株式会社 | Decomposition-processed food material and method for producing the same |
| JP2017136007A (en) * | 2016-02-03 | 2017-08-10 | たかい食品株式会社 | Decomposition treated food material and manufacturing method therefor |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0817682B2 (en) | 1996-02-28 |
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