Method for producing chicken bone soup sauce through enzymolysis process

Abstract

The invention discloses a method for producing chicken bone soup sauce through an enzymolysis process, and belongs to the technical field of enzyme engineering. Chicken skeletons are used as raw materials, raw bones are directly crushed, high-temperature heat treatment is avoided, 1% flavourzyme is adopted for enzymolysis at 50 DEG C for 2 h, and the hydrolysis degree reaches 44.1%. The product is rich in umami peptide, low in bitter amino acid content and mellow in umami, can realize high-value utilization of chicken bone byproducts, and is suitable for industrial production.

Description

Technical Field

[0001] This invention relates to a method for producing chicken bone broth seasoning sauce through enzymatic hydrolysis, belonging to the field of enzyme engineering technology. Background Technology

[0002] Chicken production has been steadily increasing annually due to population growth and the resulting rise in food consumption. According to data from the Food and Agriculture Organization of the United Nations (FAO), global chicken production reached 137 million tons in 2023. Whole chickens, after processing, yield various edible parts, including wings, legs, and breast meat. The processing of chicken produces numerous byproducts, among which chicken breastbone is rich in protein, fat, and various minerals (9% fat, 14.7% protein, 14.7% minerals, 57.5% moisture), making it a high-quality protein resource. Currently, chicken breastbone is mainly processed into seasonings through long-term simmering to extract soluble amino acids and flavor peptides. A hot-pressing method has been used to extract protein from chicken bones. The protein content in the extract increases with increasing temperature and time, while the proportion of bitter amino acids decreases with prolonged hot-pressing. Chicken bone extract prepared by this method can serve as a good flavor enhancer. However, after extracting the bone broth, a large amount of protein remains in the bone residue.

[0003] Enzymatic hydrolysis is a green and efficient product processing method with advantages such as mild reaction conditions and bioactive products. Proteases are widely used for the high-value utilization of animal and plant proteins, such as feather keratin, corn protein, and soy protein. Hydrolyzing chicken bone protein with proteases can produce a large amount of amino acids, peptides, and protein hydrolysates, which can be used as excellent flavor enhancers and nutritional fortifiers. In recent years, the recovery of chicken bone protein through enzymatic hydrolysis has received widespread attention. Therefore, using proteases to hydrolyze chicken skeletons is a feasible solution. By screening the optimal enzyme preparation and process conditions for chicken bone hydrolysis, flavoring products rich in amino acids and peptides can be produced. Summary of the Invention

[0004] [Technical Issues] The technical problem to be solved by the present invention is to provide an optimal method for producing a food flavoring agent rich in amino acids and umami peptides by hydrolyzing chicken skeletons with proteases.

[0005] [Technical Solution] To solve the above-mentioned technical problems, the present invention provides a method for producing chicken bone broth seasoning sauce by enzymatic hydrolysis, comprising the following steps: (1) Raw material pretreatment: Take fresh chicken carcasses, wash and drain them, and directly crush them into a uniform paste to obtain raw chicken bone paste; (2) Enzymatic hydrolysis: Water is added to the raw chicken bone paste obtained in step (1), and flavor protease is added to carry out the enzymatic hydrolysis reaction; (3) Enzyme inactivation: After the enzymatic hydrolysis reaction is completed, enzyme inactivation treatment is performed; (4) Separation: The enzyme-inactivated product is centrifuged and the supernatant is taken to obtain the chicken bone broth seasoning sauce.

[0006] In one embodiment, the flavor protease was purchased from Xiasheng Enzyme Preparations Co., Ltd.

[0007] In one embodiment, the amount of the flavor protease added is ≥ 0.5% of the chicken bone mass.

[0008] In one embodiment, the enzymatic hydrolysis reaction lasts for at least 1 hour.

[0009] In one embodiment, the raw chicken bone paste in step (1) is not subjected to heat treatment by steaming or boiling.

[0010] In one embodiment, in step (2), the amount of flavor protease added is 0.5% to 2.0% of the chicken bone mass.

[0011] In one embodiment, the enzymatic hydrolysis reaction in step (2) takes 1-2 hours.

[0012] In one embodiment, the conditions for the enzymatic hydrolysis reaction in step (2) include: a material-to-liquid ratio of 1:2 g / mL, an enzymatic hydrolysis temperature of 50°C, an enzymatic hydrolysis time of 2 h, and the amount of flavor protease added being 1% of the chicken bone mass.

[0013] The present invention also provides a chicken bone broth seasoning sauce prepared using the method described above.

[0014] In one embodiment, the chicken bone broth seasoning contains a variety of umami peptides.

[0015] In one embodiment, the umami peptides include, but are not limited to, glutamic acid and aspartic acid.

[0016] The present invention also provides the application of the method in the preparation of seasonings.

[0017] Beneficial effects: This invention employs a direct enzymatic hydrolysis process for raw chicken bones, significantly improving the degree of protein hydrolysis and raw material utilization. It effectively reduces the formation of bitter amino acids and enhances the content of umami and sweet amino acids, resulting in a product with a rich umami flavor and no bitterness. The process requires no high-temperature pretreatment, has low energy consumption, is easy to operate, and is suitable for industrial production. The resulting chicken bone broth seasoning is rich in natural umami peptides, has a mellow flavor, and also has the function of reducing salt and enhancing umami. It can be used directly or as a seasoning base, realizing the high-value utilization of chicken bone by-products, with significant economic and environmental benefits. Attached Figure Description

[0018] Figure 1 Hydrolysis rate for different amounts of protease added.

[0019] Figure 2 The hydrolysis rate with 1% enzyme addition varies with hydrolysis time.

[0020] Figure 3 The total free amino acid concentration of the hydrolysis products under different raw material pretreatment conditions.

[0021] Figure 4 The distribution of free amino acids in hydrolysis products under different raw material pretreatment conditions.

[0022] Figure 5 The distribution of polypeptides in the hydrolysis products under optimal enzymatic hydrolysis conditions. Detailed Implementation

[0023] The fresh chicken skeletons used in the following examples were provided by Fujian Sunner Holding Group Co., Ltd.; the flavor protease was purchased from Xiasheng Enzyme Preparation Co., Ltd., with an enzyme activity of 50,000 U / g; the BCA protein concentration assay kit and the peptide concentration assay kit were purchased from Beyotime Biotechnology Co., Ltd.; and all other reagents were purchased from Sinopharm Chemical Reagent Co., Ltd.

[0024] Example 1: Preparation of Chicken Bone Broth Seasoning Prepare the chicken bone broth seasoning sauce according to the following steps: (1) Raw material pretreatment: Take fresh chicken carcasses, wash and drain them, and directly crush them into a uniform paste without steaming, boiling or other heat treatments to obtain raw chicken bone paste.

[0025] (2) Enzymatic hydrolysis: Add distilled water to the raw chicken bone slurry after step (1) at a ratio of 1:2 g / mL and stir evenly; add flavor protease at 1% of the weight of chicken bone and hydrolyze at 50℃ for 2 h.

[0026] (3) Inactivation of enzymes: After the enzymatic hydrolysis in step (2) is completed, incubate at 90℃ for 15 min to inactivate the enzymes.

[0027] (4) Separation: Centrifuge the product after step (3) at 4℃ and 5000 r / min for 15 min, take the supernatant, filter, sterilize, and fill to obtain chicken bone broth seasoning sauce.

[0028] The degree of hydrolysis of chicken bone broth seasoning was determined using the method described in "Enzymatic hydrolysis of chicken bone for protein recovery". The results showed a degree of hydrolysis of 44.1%, rich in umami peptides, low in bitterness, and with a mellow flavor.

[0029] Example 2: Optimization of Flavor Protease Addition Amount Following the method of Example 1, the material-to-liquid ratio was fixed at 1:2, the enzymatic hydrolysis temperature at 50°C, and the enzymatic hydrolysis time at 2 h. The difference was that the amount of flavor protease added was set to 0.5%, 1.0%, 1.5%, and 2.0%, respectively.

[0030] The degree of hydrolysis of chicken bone broth seasoning under different treatment conditions was tested. The results showed that the degree of hydrolysis was low when the amount of flavor protease added was 0.5%, and the protein hydrolysis was incomplete. The degree of hydrolysis reached 38.9% when the amount of flavor protease added was 1.0%, and there was no significant improvement when the amount of enzyme added was further increased. The degree of hydrolysis of chicken bone broth seasoning prepared with the amounts of flavor protease added was not significantly increased, but the preparation cost increased.

[0031] Example 3: Enzymatic hydrolysis time optimization experiment Following the method of Example 1, with a fixed material-to-liquid ratio of 1:2, an enzymatic hydrolysis temperature of 50°C, and an enzyme addition of 1%, enzymatic hydrolysis was performed for 1 h, 2 h, 3 h, 4 h, and 5 h, respectively.

[0032] The degree of hydrolysis of chicken bone broth seasoning was tested under different treatment conditions. The results showed that the degree of hydrolysis reached 44.1% after 2 h of enzymatic hydrolysis; extending the time to 3-5 h did not significantly increase the degree of hydrolysis.

[0033] Comparative Example 1 Referring to the method of Example 1, the difference is that the processing method in step (1) is replaced by directly crushing the raw chicken bones; and in step (2), the material-liquid ratio is controlled at 1:2, the enzyme addition amount is 1%, the enzymatic hydrolysis temperature is 50℃, and the enzymatic hydrolysis time is 2 h.

[0034] Comparative Example 2 Referring to the method of Example 1, the difference is that the treatment method in step (1) is replaced by hot pressing, and the food is cooked at 121°C for 30 min; in step (2), the material-liquid ratio is controlled at 1:2, the enzyme addition amount is 1%, the enzymatic hydrolysis temperature is 50°C, and the enzymatic hydrolysis time is 2 h.

[0035] Comparative Example 3 Referring to the method of Example 1, the difference is that the treatment method in step (1) is replaced by deep boiling, boiling in water at 100°C for 3 hours; in step (2), the material-to-liquid ratio is controlled at 1:2, the enzyme addition amount is 1%, the enzymatic hydrolysis temperature is 50°C, and the enzymatic hydrolysis time is 2 hours.

[0036] The free amino acid content of the chicken bone broth seasoning sauces prepared in Comparative Examples 1-3 was detected respectively, and the results showed that ( Figures 3-4 The raw chicken bone group had the highest total free amino acid content, reaching 1.90 times and 2.12 times that of the hot-pressed and deep-cooked chicken bone hydrolysates, respectively. It also had a high proportion of umami amino acids and the lowest proportion of bitter amino acids. In contrast, the bitter amino acid content significantly increased in the hot-pressed and deep-cooked groups. This demonstrates that heat-free pretreatment of raw bones is the optimal pretreatment method.

[0037] Example 5: Product Performance and Umami Peptide Verification The chicken bone broth seasoning sauce prepared in Example 1 was screened and identified using peptidomics. The results showed that among the top 35 core peptides in relative quantification, Umami_YYDS and BIOPEP... UWM predicts that all of them are umami peptides, rich in umami units such as glutamic acid and aspartic acid.

[0038] Table 1. Prediction results of umami peptides in chicken bone broth seasoning sauce

[0039] Although the present invention has been disclosed above with reference to preferred embodiments, it is not intended to limit the present invention. Anyone skilled in the art can make various modifications and alterations without departing from the spirit and scope of the present invention. Therefore, the scope of protection of the present invention should be determined by the claims.

Claims

1. A method for producing chicken bone broth seasoning sauce via enzymatic hydrolysis, characterized in that, Includes the following steps: (1) Raw material pretreatment: Take fresh chicken carcasses, wash and drain them, and directly crush them into a uniform paste to obtain raw chicken bone paste; (2) Enzymatic hydrolysis: Water is added to the raw chicken bone paste obtained in step (1), and flavor protease is added to carry out the enzymatic hydrolysis reaction; (3) Enzyme inactivation: After the enzymatic hydrolysis reaction is completed, enzyme inactivation treatment is performed; (4) Separation: The enzyme-inactivated product is centrifuged and the supernatant is taken to obtain the chicken bone broth seasoning sauce.

2. The method according to claim 1, characterized in that, The amount of flavor protease added is ≥ 0.5% of the chicken bone mass.

3. The method according to claim 1, characterized in that, The enzymatic hydrolysis reaction should last at least 1 hour.

4. The method according to any one of claims 1 to 3, characterized in that, The raw chicken bone paste in step (1) has not undergone heat treatment such as steaming or boiling.

5. The method according to any one of claims 1 to 4, characterized in that, In step (2), the amount of flavor protease added is 0.5% to 2.0% of the chicken bone mass.

6. The method according to claims 1 to 5, characterized in that, The enzymatic hydrolysis reaction in step (2) takes 1-2 hours.

7. The method according to claim 1, characterized in that, The conditions for the enzymatic hydrolysis reaction in step (2) include: a material-to-liquid ratio of 1:2 g / mL, an enzymatic hydrolysis temperature of 50℃, an enzymatic hydrolysis time of 2 h, and the amount of flavor protease added being 1% of the chicken bone mass.

8. Chicken bone broth seasoning sauce prepared by any one of claims 1 to 7.

9. The chicken bone broth seasoning sauce according to claim 8, characterized in that, It contains umami peptides, including but not limited to glutamic acid and aspartic acid.

10. The application of the method according to any one of claims 1 to 7 in the preparation of seasonings.

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