Silkworm Pupae in the Production of a New Liquid Seasoning II

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  • さなぎを用いた新規調味液の製造(2)
  • Silkworm Pupae in the Production of a New Liquid Seasoning (2)

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The aim of this study was to develop a new seasoning solution using koji andchitinase preparations as a way to effectively utilize silkworm pupae. Seasoning solutions aged for 90 days contained sufficient amounts of total nitrogen for seasoning purposes; total nitrogen was 1.69 g/100 g in a seasoning solution to which koji was added and 1.70 g/100 g in a seasoning solution to which koji and chitinase were added. Chitinase addition was inferred to increase the amounts of amino acids and peptides; formol nitrogen content was 0.82% in the seasoning solution to which koji alone was added and 0.87% in the seasoning solution to which koji and Chitinase were added. The seasoning solutions from silkworm pupae contained about 2 times more free amino acids than soy sauce, including taurine and 8.5～8.9 times more alanine than soy sauce. The radical scavenging capacity of 1, 1 -diphenyl-2-picrylhydrazyl (DPPH) in the seasoning solutions made from silkworm pupae ranged from 172～186 micro mol Trolox eq./100 ml, which was 2.7 times higher than the radical scavenging capacity of soy sauce. The seasoning solutions contained about 23 mg/100 ml GABA, which was 46 times more than soy sauce, and were higher in functionality than soy sauce. The seasoning solutions from silkworm pupae were clear, light brown in color, and suitable for use in processed food.

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