JPS6112265A - Preparation of food blended with arginine - Google Patents

Abstract

PURPOSE:To prepare a food mixed with arginine by utilizing a material which was abandoned conventionally, by subjecting clupeine of a spermatozoon in a spermary of herring to enzymatic decomposition by the use of a protease in an internal organ of digestive system of cod. CONSTITUTION:(A) 1pt.wt. spermary of herring cut into about 1mm. size, (B) about 4pts.wt. digestive organ of walleye pollack cut into about 1cm size, and (C) about 20pts.wt. water are put into a tank, stirred at about 6.5-7pH at about 3 deg.C for about 168hr, and clupeine is decomposed with an enzyme, to prepare an amino acid mixture consisting essentially of arginine. Then, the reaction product is filtered by a cloth, filtered roughly, filtered moderately, filtered finely, and bacteria are filtered to give a solid material, which is dried by vacuum evaporation, to give a powdery food blended with arginine.

Description

DETAILED DESCRIPTION OF THE INVENTION The purpose of the present invention is to utilize a combination of herring testicles, which are discarded in large quantities, and the digestive system internal organs of walleye pollock.

Methods of using herring and cod have been known for a long time. Herring is used for egg kazuno roe, herring, etc. In addition, testicles were used as food for some local people. The eggs of walleye pollack and Japanese cod are used as cod roe, the testicles are used as kamaboko, the liver is used as cod liver oil and feed, and the fish meat is made into paste and used for paste.

Currently, herring is frozen and imported in large quantities in the form of fresh herring by trading companies and sent to various processing plants.

The cod used in this invention are walleye and speckled cod. Walleye cod occur in areas such as the northern Sea of Japan and the Sea of Okhotsk. The catch of walleye pollock during the winter is extremely high, and each processing plant mainly processes walleye pollock during the winter. Speckled catches are low.

In this way, herring and walleye pollock are processed in large quantities. However, a considerable amount of herring testes and digestive system internal organs of walleye pollock are discarded without being used.

A protamine called crupein is present in the sperm in the herring testes. This protamine exists in the form of monoprotamine bound to nucleic acids. Krupein is a simple protein that is easily soluble in water and contains a large amount of arginine. Hydrolysis of simple proteins yields amino acid mixtures. The list of all the amino acids in Krupein is arginine.

Walleye and speckled digestive systems are used to obtain enzymes that break down crupein. The digestive system organs used are the stomach, intestines, pylorus, and pancreas.

The protease present in these products is used to hydrolyze curpein in herring testes to produce a nutritional food containing an arginine mixture.

The protease characteristic of walleye and speckled fish is that it works well even at low temperatures, and the optimum pH is wider than that of land mammals, and is in the range of pH 6 to 8. When carrying out this method, since it is possible to process at low temperatures, it is easy to prevent the generation and growth of bacteria, and it is also easy to suppress the generation of harmful substances due to bacteria. Similarly, since the optimum range of P H is wide around neutrality, adjustment processing is easy.

Walleye and speckled fish are just before the cold zone. It lives in the middle layer of the deep sea in northern Japan. It lives in water temperatures of 3° to 10°, and λ′#−
The optimal water temperature for breathing should be ~5°. In winter, the body temperature of cold-blooded animals differs from the outside world by less than 1°C. The optimal temperature for the digestive enzymes of teleost fish is thought to be largely due to the water temperature where the fish live. In other words, in fish that live in areas with low water temperatures, digestive enzymes are thought to work better at low temperatures. It is thought that the same is true for the bony fish walleye and spotted fish.

Both the herring testicles and the internal organs of the sloppy digestive system have never been used in a way that takes advantage of their characteristics.

This invention made it possible to take advantage of each other's characteristics, and at the same time made it possible to utilize large amounts of waste.

Example: 1 kg of herring testis is cut into pieces of about 1 rrm. Cut 4 kg of walleye pollock digestive tract into 1 cm pieces. Water in a tank with a diameter of 34 cm and a depth of 50011
Add 1 kg of cut herring testis and 4 kg of walleye pollock digestive tract along with the female (3°C). P of the solution at this time
H is in the state of 65-7. The culm was stirred at a speed of 2 revolutions per minute while maintaining the temperature at 3°C for 168 hours. It passes after 168 hours. The order of filtration is: ■ Cloth strain ■ Coarse strain ■ Medium strain ■ Fine strain ■ Bacterial filtration.

It is very easy to powder the filtered bacteria by vacuum evaporation drying. The yield of powder is approximately 62g from 1kg of herring testes. Possible forms of use of this powder include: ■tablets ■capsules/markers ■water solutions■as an additive for other foods.

Procedural amendment (voluntary) July 2, 1985 (filed on June 26, 1988) 2. Title of the invention Method for producing arginine mixed food 3. Relationship with the case of the person making the amendment Patent applicant 4. Subject Claims column of the specification A method for producing nutritious food by hydrolyzing crupein in spermatozoa in the testicles of a cod using a protease in the digestive system viscera of a codaceae.

Claims (1)

[Claims] A method for producing nutritional food by hydrolyzing crupein in spermatozoa in herring testes using proteases in the digestive system viscera of codaceae.