WO2008007667A1

WO2008007667A1 - Chicken extract and method for production of chicken extract

Info

Publication number: WO2008007667A1
Application number: PCT/JP2007/063732
Authority: WO
Inventors: Akihito Fujimoto; Naria Yamase; Akiko Sakai; Kenji Torii
Original assignee: Kyowa Hakko Food Specialties Co., Ltd.
Priority date: 2006-07-10
Filing date: 2007-07-10
Publication date: 2008-01-17
Also published as: JPWO2008007667A1

Abstract

Disclosed is a method for producing a chicken extract, which comprises the step of treating a chicken meat, a treatment product produced by adding an aqueous medium to a chicken meat and subjecting the mixture to a heat treatment, or a residue produced by the solid/liquid separation of the treatment product, with a proteolytic enzyme having an endoprotease activity and an exoprotease activity at a ratio of 1:1 to 1:3. Also disclosed is a chicken extract comprising a polypeptide having an isoelectric point of 4 or less, wherein the amount of amino acid resides constituting the polypeptide comprises 10% or more of the total amount of amino acid residues contained in the chicken extract.

Description

Technical field

[0001] The present invention relates to a chicken extract and a method for producing the same.

Background art

[0002] Chicken extract is widely used in the production of foods and beverages such as consomme, ramen soup, curry, stew, sauce, etc., and is manufactured by subjecting raw materials such as chicken and chicken broth to heat extraction and enzymatic degradation. (See Patent Document 1 or 2).

When a chicken extract is produced industrially, excessive amount of heating is often performed because importance is placed on the amount of taste components such as amino acids, nucleic acids, peptides, etc. obtained per unit raw material. As a result, there is a problem that an unpleasant taste (burnt odor) becomes strong, or the generated nucleic acid or gelatin is decomposed, resulting in a bad balance of taste or lack of richness.

[0003] On the other hand, protease is used for the enzymatic degradation treatment in the industrial production of chicken extract. When endoprotease is used as a protease, many peptides having a hydrophobic amino acid at the terminal group exhibiting a strong bitter taste are produced, which adversely affects the taste of chicken extract, and exoprotease is used (see Patent Document 2). Because it takes a long time to process, there is a problem that rot easily occurs during manufacturing.

[0004] For this reason, development of a method for producing a chicken extract having a good balance of efficiency and taste is desired.

Patent Document 1: JP-A-2-42955

Patent Document 2: JP-A-6-165654

Disclosure of the invention

Problems to be solved by the invention

[0005] An object of the present invention is to provide a chicken extract having good flavor and taste or a method for producing the same.

Means for solving the problem [0006] The present invention relates to the following (1) to (5).

(1) The ratio of endoprotease activity and exoprotease activity is 1: 1 for the chicken or the processed product obtained by adding an aqueous medium to the chicken and heat-treating it, or the residue obtained by solid-liquid separation from the processed product. A method for producing a chiquin extract, characterized by treatment with a proteolytic enzyme of 1: 3.

(2) The method according to (1) above, which is further treated with dartaminase.

[0007] (3) A chicken extract obtained by the method of (1) or (2) above.

(4) A chicken extract containing a polypeptide having an isoelectric point of 4 or less, wherein the amount of amino acids constituting the polypeptide is 10% or more of the total amount of amino acids in the chicken extract. Chicken extract.

(5) The chicken extract according to (4) above, wherein the polypeptide having an isoelectric point of 4 or less is a polypeptide having a molecular weight of 500 or more. The invention's effect

[0008] According to the present invention, it is possible to provide a chicken extract having a good flavor and taste, or a method for producing the same, with a force S.

BEST MODE FOR CARRYING OUT THE INVENTION

[0009] In the method for producing a chicken extract of the present invention, chicken, or a processed product obtained by adding an aqueous medium to chicken and heating it, or a residue obtained by solid-liquid separation from the processed product, A normal method for producing chicken extract can be used except that it is treated with a proteolytic enzyme having a ratio of activity to exoprotease activity of 1: 1 to 1: 3, and further treated with dartaminase as necessary.

[0010] Examples of chicken include muscle tissues such as chicken breasts, thighs, and chicken breasts. Chicken may be used alone or in combination with bone tissue such as chicken. It is also possible to use chicken carcasses such as abandoned chicken carcasses (Le, waurumaru rooster).

Examples of the aqueous medium added to chicken include water and alcohol. As the alcohol, ethanol is preferably used from the viewpoint of use in foods. It may be hydrous ethanol.

[0011] The amount of the aqueous medium to be added is preferably 100 to 1,000 parts by weight with respect to 100 parts by weight of chicken. More preferred is 100 to 200 parts by weight. The heat treatment performed after adding the aqueous medium to chicken is usually 65 to 135 ° C, more preferably 100 to 115 ° C, still more preferably 100 to 105 ° C, and usually 1 to 24 hours, more preferably 1 to It is performed for 12 hours, more preferably 1-2 hours.

For example, the heat treatment can be performed using a heating apparatus such as a pressurized tank or a hot kneader.

[0012] After the heat treatment, the obtained processed product (hereinafter also referred to as a chicken heat-treated product) force After removing the oil as necessary, the liquid part is subjected to solid-liquid separation treatment such as filtration and centrifugation. As an insoluble solid product obtained by separation, a residue obtained by solid-liquid separation from a heat-treated chicken product (hereinafter also referred to as a heat-treated product separation residue! /!) Can be obtained.

As for the enzyme treatment with proteolytic enzymes, chicken, heat-treated food of chicken and its separation residue can be used! /, Or can be used! /, Because the enzyme reaction can be performed efficiently. A separation residue of the heat-treated product is preferably used.

[0013] The proteolytic enzyme may be any proteolytic enzyme as long as the ratio of endoprotease activity to exoprotease activity is 1: 1 to 1: 3.

The endoprotease activity and exoprotease activity of the proteolytic enzyme in the present invention refer to values obtained by measurement and calculation under the following conditions.

Add 300 parts by weight of water and 0.1 part by weight of the enzyme to 100 parts by weight of the substrate for the proteolytic enzyme (the solution obtained here will be referred to as the reaction solution before the reaction hereinafter) at pH 6.5 and 50 ° C. Let time work. Further, heat treatment is performed at 80 ° C. for 30 minutes, and centrifugation is performed at 3,000 rpm for 5 minutes to obtain a supernatant (hereinafter, the supernatant is referred to as a supernatant of the reaction solution after reaction). “Amount of total amino acid in reaction solution lg before reaction”, “Amount of total amino acid in supernatant lg of reaction solution after reaction” and “Amount of free amino acid in supernatant lg of reaction solution after reaction” The “quantity” is quantified by the method described below, and each value is substituted into the following formula to determine endoprotease activity and exoprotease activity.

[0014] Endoprotease activity: the total amount of amino acids in the supernatant lg of the reaction solution after the reaction ÷ the amount of total amino acids in the reaction solution lg before the reaction X100

Exoprotease activity: The amount of free amino acid in the supernatant of the reaction solution after the reaction lg ÷ The amount of total amino acid in the supernatant of the reaction solution after the reaction lg X100

The enzyme substrate is 100 parts by weight minced chicken breast or chicken thigh with the skin removed. Add 300 parts by weight of water, heat treatment at 100 ° C for 3 hours, solid-liquid separation, and remove the liquid part (including the oil and fat part) to obtain the insoluble part.

[0015] The total amount of amino acids in the reaction solution lg before the reaction and the total amount of amino acid in the supernatant lg of the reaction solution after the reaction are respectively measured in the supernatant of the reaction solution before the reaction and the supernatant of the reaction solution after the reaction, respectively. The acid after the heat treatment may be determined by measuring the amount of amino acid in the liquid after the treatment by the ninhydrin reaction method or the like, but for convenience, the liquid after the heat treatment is directly applied to an amino acid analyzer. Then, the amount of each amino acid may be measured and calculated from the sum.

[0016] The amount of free amino acid in the supernatant lg of the reaction solution after the reaction is determined by adding trifluoroacetic acid or the like to the supernatant of the reaction solution after the reaction to precipitate peptides, proteins, etc., and centrifuging the precipitate. The amount of amino acids in the resulting supernatant may be determined by the above method, but for convenience, the supernatant of the reaction solution after the reaction may be used as it is in an amino acid analyzer. It may be obtained by measuring the amount of and calculating from the sum.

[0017] The proteolytic enzyme having a ratio of endoprotease activity to exoprotease activity in the above numerical range is, for example, from microorganisms, preferably microorganisms belonging to the genus Aspergillus, using the ratio as an index. Although the enzyme prepared using the refinement | purification method is mention | raise | lifted, you may use a commercially available enzyme. As a commercially available enzyme, for example, an enzyme preparation containing a neutral protease derived from a microorganism belonging to the genus Aspergillus is preferably used.

[0018] Proteolytic enzymes may be used alone or in combination.

In addition, an enzyme whose ratio of endoprotease activity and exoprotease activity is not within the above numerical range may be used in combination, but in that case, the ratio of endoprotease activity and exothesis activity is within the above numerical range. It is preferably used after treatment with the enzymes described in 1.

The amount of proteolytic enzyme to be added to chicken, cooked chicken or its separated residue is 0.01 to 100 parts by weight of chicken, cooked chicken or its separated residue;! 0.5 parts by weight is even better!

[0019] The time for the enzyme treatment with a proteolytic enzyme is usually 1 to 20 hours, more preferably 3 to 10 hours, and further preferably 4 to 6 hours.

The temperature for enzyme treatment with a proteolytic enzyme is usually 37 to 65 ° C, preferably 45 to 55 ° C. It is.

Daltaminase used when treating chicken, chicken heat-treated products or their separated residues with daltaminase as necessary is a normal enzyme from microorganisms, preferably microorganisms belonging to the genus Bacillus, using daltaminase activity as an indicator. The ability to obtain dartaminase prepared by using the purification method described above may be a commercially available enzyme. As a commercially available enzyme, for example, an enzyme preparation containing dartaminase derived from a microorganism belonging to the genus Bacillus is preferably used.

[0020] The amount of dartaminase added is preferably 0.05 to 0.5 parts by weight with respect to 100 parts by weight of chicken, a heat-treated product of chicken, or a separated residue thereof.

The temperature for enzyme treatment with dartaminase is usually 37 to 65 ° C, preferably 45 to 55 ° C. The enzyme treatment time is usually 1 to 20 hours, preferably 3 to 10 hours, more preferably 4 to 6 hours.

[0021] The enzyme treatment with dartaminase may be simultaneous with the treatment with proteolytic enzyme, or after the treatment with proteolytic enzyme.

The above-mentioned chicken, a heat-treated chicken product or an enzyme-treated product obtained by subjecting the separated residue to an enzyme can be used as it is as a good chicken extract such as flavor and taste. The enzyme-treated product obtained by subjecting the separation residue to enzyme treatment is combined with the liquid portion obtained by solid-liquid separation of the chicken heat-treated product, and this is used as a chicken extract. The chicken extract may contain an insoluble solid, but the insoluble solid may be removed by solid-liquid separation.

Such a chicken extract is a chicken extract containing a polypeptide having an isoelectric point of 4 or less, preferably 1 to 4 (hereinafter also referred to as an acidic polypeptide), and the amount of amino acids constituting the polypeptide is And chicken hex (hereinafter also referred to as the chicken extract of the present invention) that is 10% or more of the total amino acid content in the chicken extract. The chicken extract of the present invention preferably has a Brix of 1 to 40, more preferably 10 to 20.

[0022] Further, the molecular weight of the acidic polypeptide in the chicken extract of the present invention is preferably 500 or more, and more preferably 1,000 or more.

In the chicken extract of the present invention, the amount of amino acids constituting the acidic polypeptide It can be confirmed by the following method that it is 10% or more of the total amino acid content in the extract. The amount of total amino acids in the chicken extract is measured according to the above-mentioned total amino acid quantification method, and the “total amount of amino acids in the chicken extract” is quantified.

[0023] The chicken extract is diluted with water as necessary, and subjected to ultrafiltration using an ultrafiltration membrane having a molecular weight of 500, preferably 1,000 or more, and the residue on the ultrafiltration membrane is suspended in water or the like. Thereafter, it is subjected to isoelectric focusing, and fractions having an isoelectric point of 4 or less, preferably 1 to 4 are collected.

The total amount of amino acids contained in the fraction is measured according to the above-mentioned total amino acid quantification method, and the “amount of amino acids constituting the acidic polypeptide in the chicken extract” is quantified.

[0024] Values obtained by substituting the values obtained by these quantifications into the formula represented by "amount of amino acid constituting acidic polypeptide in chicken extract / total amount of amino acids in chicken extract X 100" (Hereinafter, it is also referred to as an acidic polypeptide ratio in the chicken extract).

When the acidic polypeptide ratio in the chicken extract is 10% or more, the chicken extract can be used as it is as the chicken extract of the present invention.

[0025] When the acidic polypeptide rate in the chicken extract is less than 10%, the enzyme-treated product obtained by the above method is further subjected to the enzyme treatment, so that the acidic polypeptide rate in the chicken extract is 10% or more. It may be used as a chicken extract of the invention.

In addition, an enzyme-treated product obtained by the above method, a fraction containing an acidic polypeptide prepared from the enzyme-treated product, or an acidic polypeptide obtained from the fraction is added to the chicken extract, so that the acid content in the chicken extract is increased. A chicken extract obtained by preparing so that the polypeptide ratio becomes 10% or more may be used as the chicken extract of the present invention.

[0026] An enzyme-treated product obtained by the above method, a fraction containing an acidic polypeptide prepared from the enzyme-treated product, or a chicken extract to which an acidic polypeptide obtained by purifying the fraction according to a conventional method is added Alternatively, a chicken extract prepared separately, such as a commercially available chicken extract, may be used, but a liquid portion obtained by removing the residue after heat extraction treatment of chicken may also be used.

[0027] The chicken extract of the present invention may be subjected to a concentration treatment such as heat concentration, reverse osmosis concentration, reduced pressure concentration, freeze concentration, etc. and concentrated for use.

The chicken extract of the present invention can be prepared from inorganic salts, amino acids, nucleic acids, sugars, seasonings, flavors as needed. You may contain the various additives which can be used for food-drinks, such as spices.

The chicken extract of the present invention can be used as a food or drink as it is, like a normal chicken extract. It can also be added to foods and beverages such as consomme, ramen soup, curry, stew, sauce, etc. or their ingredients.

[0028] Examples of the present invention will be described below.

Example 1

[0029] (1) A 15 kg body-drawn waste chicken carcass and 45 kg of water were placed in a pressurized tank and heated at 105 ° C for 2 hours. After cooling to 80 ° C, the mixture was filtered with a strainer to separate the liquid part and the residue 8 kg. The liquid part was subjected to centrifugation and the oil was removed to obtain Brix liquid as chicken extract 1.

Yes

Residues 8 kg and 24 kg of water were placed in a container, heated to 50 ° C., and 8 g of cochlase ρ (Sankyo Lifetech Co., Ltd.) and 4 g of Daltaminase C100 (Daiwa Kasei Co., Ltd.) were added.

After holding at 50 ° C. for 2 hours, 8 g of flavor zyme (manufactured by Novozym) was added, and the mixture was further held at 50 ° C. for 2 hours. The obtained enzyme-treated product was subjected to filtration and centrifugation, and the liquid part obtained was concentrated with a concentrator to obtain Brix20 liquid as chicken extract 2.

[0030] Chicken extract 2 was diluted with water so that Brix was about 1, and subjected to ultrafiltration using an ultrafiltration membrane having a molecular weight of 500. The fraction remaining on the ultrafiltration membrane was obtained as a fraction containing a polypeptide having a molecular weight of 500 or more.

The fraction is subjected to an isoelectric focusing apparatus [Lotophore (manufactured by BIO-RAD)], and the fraction having an isoelectric point of 4.0 or less (a fraction containing a polypeptide having an isoelectric point of 2.5 to 4.0). Fraction) was collected as a fraction containing acidic polypeptide.

[0031] Fraction lg containing acidic polypeptide was taken into a test tube, 7 ml of 6 mol / l hydrochloric acid was added, and the mixture was heated at 100 ° C for 22 hours. The liquid obtained after the heat treatment was subjected to an evaporator to remove water and acid, and dissolved in a 2% sulfosalicylic acid solution. The solution is subjected to an amino acid analyzer (model JCL-500 / V, manufactured by JOEL, the same shall apply hereinafter) to measure the content of individual amino acids in the solution. It was 22.0 mg when calculated as “the amount of amino acids constituting the acidic polypeptide in chicken extract 2”.

[0032] In addition, the procedure was performed on the fraction containing acidic polypeptide except that chicken extract 2 was used. The sum of the individual amino acid contents measured by the amino acid analyzer was calculated as “total amino acid content in chicken extract 2” by performing the same operation as the product, and found to be 83.9 mg. By substituting these values into the formula expressed as “Amount of amino acids constituting acidic polypeptide in chicken extract 2 ÷ Total amount of amino acids in chicken extract 2 X 100”, the ratio of acidic peptides in chicken extract 2 was calculated. The result was 26.2%.

(2) The coclase ρ and flavor zyme used above were subjected to the following test.

[0033] Skin was removed! /, Chicken breast and chicken thigh 100 g and 300 g of water were placed in a container and heated at 100 ° C. for 3 hours. After heating, the oil was removed, and the residue obtained by further filtration was dispersed in 100 g of the residue by adding 300 g of water and 0.1 lg of each enzyme (coclase · p or flavorzyme) to the container (here The obtained solution is used as a reaction solution before the reaction).

The reaction solution lg before the reaction was placed in a test tube, 7 ml of 6 mol / l hydrochloric acid was added, and the mixture was heated at 100 ° C. for 22 hours. While the liquid obtained after the heat treatment was dried with an evaporator, moisture and acid were removed, 2% sulfosalicylic acid was added and dissolved, and the resultant was subjected to an amino acid analyzer to measure the content of each amino acid. By calculating the sum of the amounts of individual amino acids and calculating the `` total amount of amino acids in the reaction solution lg before the reaction '', coclase ρ and flavorzyme were added! / Even it was 262.0mg.

[0034] The reaction solution before the reaction was heated at 50 ° C for 4 hours, and further heated at 80 ° C for 30 minutes to deactivate the enzyme (the solution obtained here was used as the reaction solution after the reaction). And). Except using the supernatant lg obtained by centrifuging the reaction solution after the reaction at 3,0 OOrpm for 5 minutes, the same method as the quantification method of “Total amount of amino acids in the reaction solution before the reaction” was used. The total amount of amino acids in the supernatant lg of the reaction mixture after the reaction was calculated, and it was 24.5 mg in the reaction mixture obtained by adding coclase · ρ, and the reaction obtained by adding flavorzyme. The liquid level was 14.3 mg.

[0035] Further, the supernatant was directly used in an amino acid analyzer, the amount of each amino acid was measured, and the sum was determined as "the amount of free amino acid in the supernatant lg of the reaction solution after the reaction". · The reaction solution obtained by adding ρ was 2.9 mg, and the reaction solution obtained by adding flavorzyme was 3.4 mg.

Substituting the above values into the following equation to calculate the values of A (endoprotease activity) and B (exoprotease activity), the value of A in cochlase ρ is 9.4, The value was 11.9, and the ratio of A and B was 1: 1.3. The value of A in the flavor sim was 5.5, the value of B was 23.9, and the ratio of the value of A to the value of B was 1: 4.3.

[0036] A: Total amount of amino acids in the supernatant lg of the reaction solution after the reaction ÷ Total amount of amino acids in the reaction solution lg before the reaction XI 00

B: Free amino acid content in the supernatant lg of the reaction solution after the reaction ÷ Total amino acid content in the supernatant of the reaction solution lg after the reaction X100

Example 2

[0037] Chicken extract 1 prepared in Example 1 was diluted with water, Brix was adjusted to 1, and chicken extract 3 was obtained. In addition, the extract containing the acidic polypeptide obtained in Example 1 was added to chicken extract 3 at 5, 10, 20 and 40% by weight, respectively, and Brix was adjusted to 1 to obtain chicken extracts 4-7. It was.

When the acidic polypeptide ratios of the chicken extracts 3 to 7 were measured according to the method described in Example 1, they were 4.0, 8.8, 13.6, 23.2, and 42.4%, respectively.

[0038] For the chicken extracts 3 to 7, salt ramen soup was prepared by adding salt, onion extract, ground garlic and white pepper to facilitate evaluation of the taste and the like.

The items listed in Table 1 of the obtained salt ramen soup were subjected to sensory evaluation by six skilled panelists.

As for the umami and thickness, the umami or thickness of the salt ramen soup obtained using Chicken Extract 3 is 4 points, a slightly strong case is 5 points, a stronger case is 6 points, and a stronger case is given. 7 points. In addition, 3 points were given for the slightly weaker umami taste and thickness of the salt ramen soap obtained using Chicken Extract 3, 2 points for the weaker case, and 1 point for the weaker one.

[0039] Regarding the complexity of taste, the taste of salt ramen soup obtained using chicken extract 3 was given 4 points, with 5 points being slightly complicated, and 6 cases being more complicated. And 7 points for those who feel more complicated. Also, the taste of salt ramen soup obtained using Chicken Extract 3 was given 3 points for a slightly simple taste, 2 points for a simpler feel, and 1 point for a simpler feel. [0040] In addition, regarding palatability (preference), the taste of salt ramen soup obtained using chicken extract 3 is 4 points, slightly preferred case is 5 points, more preferred case is 6 points And a more preferable case was 7 points. In addition, from the taste of salt ramen soup obtained using chicken extract 3, 3 points were given when it was slightly unfavorable, 2 points were given when it was less preferred, and 1 point was given when it was not preferred.

The results are shown in Table 1. The figures are the average scores of the six panelists.

[0041] [Table 1] Table 1 ― ―

Acid Peptide Rate (¾) Umami Dew Taste Duplexness Preference

3 4.0 4.0 4.0 4.0 4.0

4 8.8: 4.1 4.1 4.6 4.2

5 13.8 4.8 S.1 * 5J * 45

6 23.2 4,9 ** 5.6 * S.4 *

7 42.4 S, 4 * 8.1 * S.8 * 5,0 *

* P <0.01 risk factor significantly different from chicken extract 3

危険 Significantly different from Chicken Extract 3 with a risk rate of <0.05

[0042] As shown in Table 1, the salted ramen soup obtained using the chicken extract 5-7 having an acidic peptide ratio value of 10% or more has a complex taste with strong umami and thickness. It was a high-priced thing with a taste of 10 years.

Example 3

[0043] Chicken extract 1 prepared in Example 1 was concentrated with a concentrator to adjust Brix to 20, and mixed with an equal amount of chicken extract 2 to obtain chicken extract 8 of Brix 20.

The acidic polypeptide ratios of chicken extracts 1 and 8 were calculated according to the method described in Example 1, and were 4.0% and 12 · 1%, respectively.

To make it easier to evaluate the taste of chicken extracts 1, 2, and 8, dilute each with water to adjust Brix to 1, add salt, onion extract, ground garlic and white pepper, and add salt ramen. Soup was prepared.

[0044] Regarding the items listed in Table 2 of the obtained salt ramen soup, the evaluation according to Example 2 was performed with six skilled panelists and four points for each item of chicken extract 1. A sensory test was performed according to the standard. The results are shown in Table 2. The figures are the average of the scores of the six panelists.

[0045] [Table 2] 2nd Australian

Chicken:]: kiss

Acid Peptide Rate () U Taste Thickness Uncomplicated Complexity

No.

1 4,0 40 40 4.0 4.0

2 28.2 3.2 * S.2 * 5,0 **

8 12,1 4,? ** 4J ** 5J * 5,1 **

* P <0.01 risk factor significantly different from chicken extract 1

Significantly different from chicken extract 1 with a risk factor of p <o .05

[0046] As shown in Table 2, it was obtained using chicken extract 8 obtained by adjusting the acidic polypeptide ratio of chicken extract 1 having an acidic polypeptide ratio of 10% or less to 10 or more. Shio Ramen Soup had a complex taste with strong umami and thickness, and was highly palatable.

Example 4

[0047] 1.5 kg of chicken breast and chicken thigh and 4.5 kg of water were placed in a pressurized tank and heated at 105 ° C for 2 hours. After cooling to 80 ° C., it was filtered through a strainer to separate the liquid part and the residue lkg. 1 kg of the residue and 3 kg of water were put in a container, heated to 50 ° C., and 8 g of cochlase ρ (Sankyo Lifetech Co., Ltd.) and 4 g of Daltaminase C100 (Daiwa Kasei Co., Ltd.) were added. After holding at 50 ° C. for 2 hours, lg flavor zyme (manufactured by Novozym) was added, and the mixture was further held at 50 ° C. for 2 hours. After inactivating the enzyme at 80 ° C. for 30 minutes, the resulting enzyme-treated product was filtered with a strainer to recover the liquid portion. The liquid portion was centrifuged at 3,000 rpm for 30 minutes, and the resulting supernatant was concentrated with a concentrator to obtain Brix20 liquid as chicken extract 9.

[0048] The acidic polypeptide ratio of chicken extract 9 was calculated according to the method described in Example 1.

It was 23.6%.

For chicken extract 9, a salt ramen soup was prepared according to the method described in Example 2 and a sensory test was conducted. The obtained salt ramen soup has a strong umami and thickness. The ramen soup had a complex taste and high palatability.

Industrial applicability

According to the present invention, it is possible to provide a chicken extract having a good flavor and taste, or a method for producing the same, with a force S.

Claims

The scope of the claims

[1] The ratio of endoprotease activity to exoprotease activity is 1: 1 to 1 for chicken or chicken, or a processed product obtained by adding an aqueous medium to heat treatment or a residue obtained by solid-liquid separation from the processed product. A method for producing a chicken extract, characterized by treatment with a 1: 3 proteolytic enzyme.

[2] The method according to [1], further comprising treatment with dartaminase.

[3] A chicken extract obtained by the method according to claim 1 or 2.

[4] A chicken extract containing a polypeptide having an isoelectric point of 4 or less, wherein the amount of amino acids constituting the polypeptide is 10% or more of the total amount of amino acids in the chicken extract Chicken extract.

[5] The chicken extract according to claim 4, wherein the polypeptide having an isoelectric point of 4 or less is a polypeptide having a molecular weight of 500 or more.