CN101791132A - Flavor-enriched dried fish - Google Patents
Flavor-enriched dried fish Download PDFInfo
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- CN101791132A CN101791132A CN201010121653A CN201010121653A CN101791132A CN 101791132 A CN101791132 A CN 101791132A CN 201010121653 A CN201010121653 A CN 201010121653A CN 201010121653 A CN201010121653 A CN 201010121653A CN 101791132 A CN101791132 A CN 101791132A
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Abstract
The present invention relates to a kind of flavor-enriched dried fish, provide a kind of easy and effectively make the method for dried fish.By adding marine alga and marine algae extract, even omit the local flavor that mould chemical industry preface also can be added withered dried fish local flavor or meat.
Description
The application be submitted on January 9th, 2006, application number be 200610003661.5, denomination of invention divides an application for the application of " flavor-enriched dried fish ".
Technical field
The present invention relates to a kind of easy and effectively make the method for dried fish.
Background technology
As traditional dried fish manufacture method, has following operation: the fresh fish of giving birth to or frozen fish are removed the living cutting process of head and internal organ with the flowing water back that thaws; Be placed in 90 ℃～100 ℃ hot water or the seawater and boil 60～120 minutes cooking process; Bake the operation of drying of boiling the fish body as bavin firewood charcoal with broad leaf trees such as beech, oak, flowering cherries; With to the resulting dried fish of smoke-dried beancurd operation, carry out 3～6 times mouldization repeatedly, brush lightly the mould chemical industry preface of operation.
Mould chemical industry preface is to be used to reduce crude fat, and the operation that is flavor and fragrance component is concentrated makes dried fish add strong voluptuousness and fragrant and sweet mellow local flavor at last.It is called " withered dried fish ", is used in senior Japonica type wineshop etc. with its unique local flavor and locates., because this operation wastes time and energy very much, the dried fish that causes gained is with very high price circulation, and this is current present situation.
Known in the past, in order to add withered dried fish local flavor, make interpolation after fermentation tea tealeaves or after fermentation tea tea extract (spy opens 2004-49131 communique (patent documentation 1)) in the way at flavoring, in order to modulate dried fish local flavor constituent, in the dried fish extract, cooperate to add and decompose (spy open 2004-135522 communique (patent documentation 2)) such as selected fragrance the fragrance component, fragrance interpolation modifying agents from yeastex, animal/vegetable protein analyte, spices and dried fish.
, patent documentation 1 products made thereby though can add distinctive local flavor of tea and withered dried fish fragrance, the shortcoming that can not add the voluptuousness local flavor is arranged, and patent documentation 2 products made therebies is difficult to produce in a large number as high priced line.
[patent documentation 1] spy opens the 2004-49131 communique
[patent documentation 2] spy opens the 2004-135522 communique
[patent documentation 3] spy opens flat 08-47366 communique
[patent documentation 4] spy opens flat 3-236737 communique
The fragrance P78 of [non-patent literature 1] " Fisheries Science " 74 volume aquatic products things
Food Chemistry newspaper office distribution (putting down on February 15th, 2) is compiled by the Japanese spices of [non-patent literature 2] " food flavor handbook " association
Summary of the invention
The object of the invention is, provides a kind of easy and effectively make the method for dried fish.
Present inventors have made wholwe-hearted effort for solving above-mentioned problem, found that by adding marine alga and marine algae extract, even omit the local flavor that mould chemical industry preface also can be added withered dried fish local flavor or meat.
That is to say, the present invention relates to,
(1) a kind of withered dried fish fragrance enriched dried fish, it is characterized in that, 1-amylene-3-alcohol, 1-octene-3-alcohol, 2, the head space concentration of 6-syringol is 0.9ppm～10ppm, and/or, 1-amylene-3-alcohol, 1-octene-3-alcohol, 2, the addition of 6-syringol is 0.9ppm～108ppm;
(2) a kind of voluptuousness enriched dried fish is characterized in that, 2-ethyl pyrazine, 2, the head space concentration of 6-dimethyl pyrazine, 3-ethylpyridine is 0.3ppm～5.0ppm, and/or, 2-ethyl pyrazine, 2, the addition of 6-dimethyl pyrazine, 3-ethylpyridine are 0.3ppm～24ppm;
(3) a kind of dried fish, it is characterized in that, 1-amylene-3-alcohol, 1-octene-3-alcohol, 2, the head space concentration of 6-syringol is 0.9ppm～10ppm, and/or, 1-amylene-3-alcohol, 1-octene-3-alcohol, 2, the addition of 6-syringol is 0.9ppm～108ppm, and, 2-ethyl pyrazine, 2, the head space concentration of 6-dimethyl pyrazine, 3-ethylpyridine is 0.3ppm～5.0ppm, and/or, 2-ethyl pyrazine, 2, the addition of 6-dimethyl pyrazine, 3-ethylpyridine are 0.3ppm～24ppm;
(4) a kind of dried fish is characterized in that, replaces mould chemical industry preface and adds marine alga or marine algae extract;
As (4) described dried fish, it is characterized in that (5) marine alga or marine algae extract are intestines Enteromorpha or the sheep dish of dwelling;
(6) as (5) described dried fish, it is characterized in that the alcohol extracting of intestines Enteromorpha extract;
(7) as (5) described dried fish, it is characterized in that the sheep dish extract hot water extracting of dwelling;
(8) a kind of manufacture method of dried fish is characterized in that, in dried fish manufacturing process, adds marine alga or marine algae extract;
As the manufacture method of (8) described dried fish, it is characterized in that (9) marine alga or marine algae extract are intestines Enteromorpha (ア オ ノ リ) or the sheep dish (ヒ ジ キ) of dwelling;
(10) as the manufacture method of (8) described dried fish, it is characterized in that, when beating diffusing (ラ イ カ イ), add.
In the past, the known dried fish manufacture method that is useful on system dried fish thin slice, be to be processed into the stripped tuna meat that is cut into 3 or 5 Powdered or sheet, an amount of thereon the interpolation being processed to Powdered and scutellate dried sea-tangle and dried thin mushroom, forms then, boils, dries and add taste (spy opens flat 08-47366 communique (patent documentation 3)).Yet, this communique is described, also described as specification digest, only be the preparation method of " including the giving off a strong fragrance dried fish thin slice of stripped tuna, sea-tangle, these three kinds of excellent flavors of mushroom ", even rather than omit mould chemical industry preface and also can add the such design of withered dried fish local flavor.
In addition, in the spy opens the summary of the invention scope of flat 3-236737 communique (patent documentation 4), record has " manufacture method that a kind of stripped tuna does; in the drying cooking process of making manufacturing procedure of stripped tuna when boiling living fish body, is utilized stripped tuna, shrimp, fish and shellfish, mushroom, sea-tangle, alec; chicken soup; various bastes such as steamed beef soup, soybean song extract boil respectively, soaks flavor in advance the fish body, carry out then that coal is done, mould chemical industry preface ".Yet the technology of this communique record is also just soaked flavor with various bastes, even rather than omit mould chemical industry preface and also can add the such design of withered dried fish local flavor.
" marine alga " among the present invention, intestines Enteromorpha, undaria pinnitafida, sea-tangle, the sheep in the brown alga in the preferred green alga dwell laver in dish, the red algae, agar etc., especially, it is more effective to add intestines Enteromorpha and the sheep dish of dwelling.For the sheep dish of dwelling, dwell dish and bud sheep of long sheep dwells that any can in the dish.
In addition, described " marine algae extract " can utilize the above-mentioned marine alga of hot water or alcohol extracting to obtain, and especially, for adding withered dried fish local flavor, preferably utilizes the extraction of high concentration alcohol, and the local flavor for adding meat preferably utilizes hot water extracting.
Addition for marine alga or marine algae extract, can attach the distinctive smell of marine alga owing to too much add, the local flavor that very few interpolation can lose withered dried fish local flavor and meat adds 0.1～0.8% of raw material fish in right amount, effectively, especially, about 0.3～0.6% addition can be brought into play effect.
And, seek in the present invention by adding marine alga and marine algae extract, even when omitting mould chemical industry preface and also can add the reason of local flavor of withered dried fish local flavor or meat, learn it is owing to strengthened special composition.That is to say, learn for strengthening withered dried fish local flavor that strengthen 1-amylene-3-alcohol, 1-octene-3-alcohol, 2, the 6-syringol is effectively, for the local flavor of strengthening meat, strengthens 2-ethyl pyrazine, 2,6-dimethyl pyrazine, 3-ethylpyridine are effective.
The interpolation time of marine alga or marine algae extract, there is no particular limitation, can add to dried fish itself, or add marine algae extract when flavorings such as manufacturing soup juice particle, liquid extract.And more preferably, the freezing raw material fish is thawed, when ensuing chopping, add.
Also have, " dried fish " among the present invention comprises that tuna headed by doing with stripped tuna is done, various dried fish such as mackerel does, ancestor field dried fish.
Below, will represent the experiment of the above-mentioned conclusion of derivation and the condiment soup of the application of the invention dried fish, the result that Miso Soup is verified effect of the present invention.
Utilize the present invention, can omit the mould chemical industry preface that wastes time and energy, produce on the quality not less than in dried fish through the product of mouldization.
(experiment 1) stripped tuna does the search test of flavor-enriched key component
In the past, known have such as following withered dried fish fragrance component (the fragrance P78 (non-patent literature 1) of " Fisheries Science " 74 volume aquatic products things).
1) 1-amylene-3-alcohol
2) suitable-2-amylene-1-ol
3) n-hexyl alcohol
4) 1-octene-3-alcohol
5) suitable, suitable-2,5-octadiene-1-alcohol
6) suitable, suitable-1,5,8-tridecane triolefin-3-alcohol
7) 2, the 6-syringol
8) 2,6-dimethoxy-4 '-ethyl-phenol
9) 1,2-dimethoxy-4 '-methylbenzene
10) 1,2-dimethoxy-4 '-ethylo benzene
In addition, known have such as following voluptuousness fragrance component (the fragrance P78 (non-patent literature 1) of " Fisheries Science " 74 volume aquatic products things).
11) 3-picoline
12) lutidines
13) 3-ethylpyridine
14) 3-Methoxy Pyridine
15) 2,4, the 6-trimethylpyridine
16) 2, the 3-lutidines
17) 2, the 6-dimethyl pyrazine
18) 2-ethyl pyrazine
19) 2-ethyl-5-methylpyrazine
20) Tetramethylpyrazine
So present inventors strengthen fragrance especially at which composition, and the sense check has been carried out in the various combinations of all these compositions.
For the object of sense check, be that the sample with following comparative example 1, comparative example 2, comparative example 3 is ground into φ 0.65 size respectively, putting into volume is the with cover heat-resisting bottle of 100cc, adds 0.001% mentioned component in comparative example 3, obtains assess sample.
(comparative example 1) cut the raw material sashimi (raw fish) according to well-established law, the fish ridge that is cut into three is placed in 98 ℃ the soup to boil 90 minutes, bones, again through 12 days smoke-dried beancurds, and the gained dried fish is called thick this dried fish (waste this Festival).
(comparative example 2) carries out mouldization 6 times with thick this dried fish in the comparative example 1, and the dried fish of gained is called this withered dried fish (this withered れ Festival).
The raw material stripped tuna that (comparative example 3) will partly thaw is cut into three, with food chopper (foodcutter) be cut into meat stuffing (ミ Application チ) shape, with make-up machine with its moulding.Be heated to central temperature more than 85 ℃ with steam again.It is dried according to well-established law, obtain kneading dried fish (Practice り Festival).
8 officials can the inspection technology personnel check amounting to 24 kinds of combinations.Below represent assay.Estimate with 5 grades.Symbol zero expression is good, and symbol ◎ represents optimum.
At first, the expression stripped tuna does the evaluation result of withered dried fish sense in the flavor-enriched key component.
Comparative example 1 3.0
Comparative example 2 4.9
1) combination 4.2 0,2), 7), 8)
3) combination 4.1 0,4), 7), 8)
5) combination 3.3,6), 7), 8)
1) combination 3.3,2), 9), 10)
3) combination 2.0,4), 9), 10)
5) combination 1.0,6), 9), 10)
Judge 5 by above result), 6), 9), 10) sweet excessively, be the fragrance with incongruous sense, also have the plastics smell, research is about 1 below), 2), 3), 4), 7), 8) combination.
1) combination 4.3 0,2), 7)
3) combination 4.4 0,4), 7)
1) combination 3.4,2), 8)
3) combination 3.7,4), 8)
Judge by above result, mix 8) then there is incongruous sense, the fragrance of some similar violets is arranged.So combination following research removal 8).
1) combination 4.2 0,2), 7)
3) combination 4.3 0,4), 7)
1) combination 4.9 ◎, 4), 7)
2) combination 4.0 0,3), 7)
Can obtain as drawing a conclusion by above result: as the fragrant mood composition of withered dried fish 1), 4), 7) combination, that is to say 1-amylene-3-alcohol, 1-octene-3-alcohol, 2, the combination of 6-syringol is the most preferred.
Next, the expression stripped tuna does the evaluation result of voluptuousness in the flavor-enriched key component
Comparative example 1 3.0
11) combination 3.1,12), 17), 18)
13) combination 4.0 0,14), 17), 18)
15) combination 3.3,16), 17), 18)
11) combination 1.5,12), 19), 20)
13) combination 1.9,14), 19), 20)
15) combination 2.3,16), 19), 20)
Learn 19 by above result), 20) have incongruous sense, 11), 12), 15), 16) have peculiar smell such as plastics smell, synthetic perfume smell, therefore to 13), 14), 17), 18) combination study.
13) combination 4.0 0,14), 17)
13) combination 4.1 0,14), 18)
13) combination 4.8 ◎, 17), 18)
14) combination 4.4 0,17), 18)
Judge by above result, as the fragrant mood composition of voluptuousness 13), 17), 18) combination, 3-ethylpyridine, 2 just, the combination of 6-dimethyl pyrazine, 2-ethyl pyrazine is the most preferred.
The affirmation of the effective range of (experiment 2) flavor-enriched key component
In the bottle that thick this dried fish crushed material is housed of testing comparative example 1 in 1, be sprinkled into 1-amylene-3-alcohol, the 1-octene-3-alcohol, 2 of 0.5ppm～40ppm addition respectively, 6-syringol, 3-ethylpyridine, 2,6-dimethyl pyrazine, 2-ethyl pyrazine can be tested definite appropriate value and boundary value according to the official.And, utilize headspace gas chromatography to measure.
Addition is shown in table 1, will utilizes the measurement result of headspace gas chromatography to be summarised in the table 2.In addition, the table 3 expression official result that can check.
The condition determination of headspace gas chromatography is as follows.
1) operative installations
GC?GC-3900(HITACHI)
Data processor V Station (GL サ イ エ Application ス)
Head space enrichment facility CP4010 (COROMPACK)
2) sample trap conditions
Carrier gas N
240 ℃ of 150ml/min 30min
Glass trap tube GL bore 4mm TENAX TA20/3070mg
3) analysis condition
Post (カ ラ system) TC-WAX:0.25mm * 60m (0.9ml/min) N
2
50 ℃ of intensification condition initial temperatures (keeping 5min)
3.0/min～230℃
230 ℃ of detector FID detected temperatures
[table 1]
[table 2]
| GC analyzes data | ??A | ??B | ??C | ??D | ??E | ??F | ??G |
| GC measures 3 composition accumulated values (withered dried fish sense) | ??0.82 | ??0.85 | ??1.15 | ??4.71 | ??5.96 | ??10.0 | ??13.8 |
| GC measures 3 composition accumulated values (voluptuousness) | ??0.09 | ??0.24 | ??0.34 | ??1.65 | ??1.98 | ??5.0 | ??5.7 |
[table 3]
The sense evaluation of result
From table 1,2 and the result of table 3, the reagent addition be can't see additive effect when 0.5ppm is following, and the addition of D demonstrates best result in the table 1.
(experiment 3) comprises exploration, the selection of the food of fragrance component
1. the food that contains withered dried fish fragrance component
With reference to " food flavor handbook " (non-patent literature 2) of Food Chemistry newspaper office distribution, selected and comprised at least a food in 3 kinds of fragrance components relevant with testing the withered dried fish fragrance of 1 gained.The exploration result is as shown in table 4.
[table 4]
Based on the result of table 4, intestines Enteromorpha, cherry shrimp, coffee, sea-tangle, mushroom, tealeaves (4 kinds) and soybean are boiled research.
Research method is that the stripped tuna that will give birth to gives birth to and cuts, and with the fish ridge that is cut into 3, is placed in 98 ℃ of hot water of above-mentioned various food of the 0.5 weight % that has added the raw material fish, boils with 90 minutes.Dry according to well-established law then, obtain thick dried fish.The thick dried fish of gained is made powder, the thick dried fish powder that is equivalent to 3% is added in 98 ℃ the hot water, kept 30 minutes, filter rapidly, modulation soup juice.
This soup juice is carried out the result of sense check for 8 sense assessment technique personnel that were subjected to well trained and the result who utilizes headspace gas chromatography to detect is illustrated in table 5, and its evaluation form is shown in table 6.
In addition, carry out sense check with 5 grades, represent that with 5 withered dried fish sense is strong, represent withered dried fish sense with 1 a little less than.
[table 5]
[table 6]
Sense is estimated
All technical staff are consistent to be thought, the dried fish fragrance behind the interpolation intestines Enteromorpha is proximate to the fragrance of withered dried fish.
2. the food that contains the fragrant mood composition of voluptuousness
With reference to " food flavor handbook " (non-patent literature 2) of Food Chemistry newspaper office distribution, selected and comprised at least a food in 3 kinds of fragrance components relevant with testing 1 gained voluptuousness fragrance.The exploration result is as shown in table 7.
[table 7]
Based on the result of table 7, to soy sauce, 3 kinds of meat, yeastex and yeast residue boil research.Research method is with above-mentioned 1 method.
8 were subjected to the sense assessment technique personnel of well trained that this soup juice is carried out the result of sense check and is illustrated in table 8 with the result that headspace gas chromatography detects, and its evaluation table is shown in table 9.
In addition, carry out sense check with 5 grades, represent that with 5 voluptuousness is strong, represent voluptuousness with 1 a little less than.
[table 8]
[table 9]
Estimate
All technical staff are consistent to be thought, adds the dried fish that sheep dwells after the dish and has optimum voluptuousness fragrance.
The dwell research of optimum addition of dish of (experiment 4) intestines Enteromorpha and sheep
1. the addition of intestines Enteromorpha
The stripped tuna that gives birth to given birth to cut,, be placed in 98 ℃ the hot water of intestines Enteromorpha of 0.05～1.1 weight % that has added the raw material fish, boiled with 90 minutes with the fish ridge that is cut into 3.Dry according to well-established law then, obtain thick dried fish.The thick dried fish of gained is made powder, the thick dried fish powder that is equivalent to 3% is added in 98 ℃ the soup, kept 30 minutes, filter rapidly, modulation soup juice.
With experiment 3, the result of sense that sense assessment technique personnel are carried out check and be illustrated in table 10 with the result of Headspace Gas Chromatography, the evaluation table that sense is checked is shown in table 11.
[table 10]
[table 11]
Estimate
By table 10 and table 11 as can be known, 0.1～0.8 weight % that adds the raw material fish can obtain good fragrance, and the addition of 0.2～0.7 weight % can obtain better result, and 0.5% addition obtains best result.Yet this value is not represented boundary value, but determines most preferred addition on local flavor.
2. the sheep addition of dish of dwelling
The stripped tuna that gives birth to given birth to cut, with the fish ridge that is cut into 3, the sheep that is placed on 0.05～1.1 weight % that has added the raw material fish dwells in 98 ℃ the hot water of dish, boils with 90 minutes.Dry according to well-established law then, obtain thick dried fish.The thick dried fish of gained is made powder, the thick dried fish powder that is equivalent to 3% is added in 98 ℃ the soup, kept 30 minutes, filter rapidly, modulation soup juice.
With experiment 3, the result of sense that sense assessment technique personnel are carried out check and be illustrated in table 12 with the result of Headspace Gas Chromatography, the evaluation table that sense is checked is shown in table 13.
[table 12]
[table 13]
Estimate
By table 12 and table 13 as can be known, the raw material fish is added 0.1～1.0 weight % and can obtain voluptuousness relatively, and the addition of 0.4～0.8 weight % can obtain better result, and 0.5% addition obtains best result.Yet this value is not represented boundary value, but determines most preferred addition on local flavor.
(experiment 5) is to the dwell research of adding method of dish of intestines Enteromorpha and sheep
For intestines Enteromorpha and the sheep dish of dwelling, be and so on that problem is studied with regard to adding the original or which suitable problem of extract and optimal extracting method.
Research method is, be cut on 3 raw material fishes that also do not remove the ossiculum skin, the intestines Enteromorpha and the sheep of adding the 0.5 weight % of raw material fish dwell dish (respectively after temperature reaches 98 ℃, with alcohol extracting after 2 hours, with hot water extracting after 30 minutes, be concentrated to whole liquid weights and reach 20%), with food chopper it is cut into the meat stuffing shape, put into the make-up machine moulding.Make the shape of vertical 15cm, horizontal 10cm, thick 1.5cm.Be heated central temperature more than 85 ℃ with steam.It is dried according to well-established law obtain the kneading dried fish.The kneading dried fish of gained is made powder, the kneading dried fish powder that is equivalent to 3% is added in 98 ℃ the soup, keep after 30 minutes, filter rapidly, modulation soup juice.
With experiment 3, sense assessment technique personnel are illustrated respectively in table 14, table 15 and table 16, the table 17 intestines Enteromorpha and sheep the dwell result and the evaluation of the sense check that dish carries out.
[table 14]
[table 15]
Estimate
[table 16]
[table 17]
Estimate
Can judge that by result shown in table 14, table 15, table 16 and the table 17 with 95% alcohol extracting intestines Enteromorpha, the withered dried fish sense that stripped tuna does is strong; With the hot water extracting sheep dish of dwelling, voluptuousness is strong.
[embodiment 1]
The intestines Enteromorpha sheep flavor-enriched dried fish of dish (stripped tuna) the soup juice of dwelling is estimated
The raw material stripped tuna of partly thawing is cut into 3, be cut into the meat stuffing shape with food chopper, adding the intestines Enteromorpha (95% alcohol extracting) of 0.5 weight % of raw material fish and the sheep dish (hot water extracting) of dwelling (uses alcohol extracting after 2 hours respectively, with hot water extracting after 30 minutes, be concentrated to whole liquid qualities and arrive 20%), obtain kneading dried fish sample.Gained kneading dried fish is ground into φ 0.65 size respectively, measures with headspace gas chromatography.In addition, the crushed material powder that is equivalent to this kneading dried fish of 3% added in 98 ℃ the hot water, kept 30 minutes, filter modulation soup juice rapidly.
With experiment 3, sense assay and be illustrated in table 18 with the result of Headspace Gas Chromatography, the evaluation table that sense is checked is shown in table 19.
[table 18]
[table 19]
Estimate
| Sheep dish (hot water extracting) intestines Enteromorpha (alcohol 95% extract) the kneading dried fish of dwelling | Suitably added withered dried fish fragrance, the sense of stripped tuna biltong, local flavor and be the flavor very good. |
From result shown in table 18, the table 19 as can be known, it is strong especially to have added the dwell voluptuousness of kneading dried fish of dish (hot water extracting) of intestines Enteromorphas (with 95% alcohol extracting) and sheep.
[embodiment 2]
Intestines Enteromorpha, the sheep flavor-enriched dried fish of dish (tuna) the soup juice of dwelling is estimated
With the method for comparative example 1 and comparative example 2 in the experiment 1, be the raw material fish with the tuna, make thick this dried fish and this withered dried fish.In addition, with comparative example 3, be cut into the meat stuffing shape with food chopper, adding the intestines Enteromorpha (95% alcohol extracting) of 0.5 weight % of raw material tuna and the sheep dish (hot water extracting) of dwelling (uses alcohol extracting after 2 hours respectively, with hot water extracting after 30 minutes, be concentrated to whole liquid qualities and reach 20%), obtain kneading dried fish sample.The crushed material powder that is equivalent to this kneading dried fish of 3% added in 98 ℃ the hot water, keep filtering rapidly after 30 minutes modulation soup juice.
With experiment 3, the sense assay is illustrated in table 20.In addition, the evaluation table of sense check is shown in table 21.
[table 20]
[table 21]
Estimate
| Intestines Enteromorpha (alcohol 95% extract) sheep dish (hot water extracting) the tuna kneading dried fish of dwelling | Suitably added withered dried fish fragrance, the sense of tuna biltong, local flavor and be the flavor very good. |
From result shown in table 20, the table 21 as can be known, it is strong especially to have added the dwell voluptuousness of kneading dried fish of dish (hot water extracting) of intestines Enteromorphas (95% alcohol extracting) and sheep.
[embodiment 3]
The intestines Enteromorpha sheep flavor-enriched dried fish of dish (ancestor field a stripped tuna do) the soup juice of dwelling is estimated
With embodiment 2, make thick this dried fish and this withered dried fish.In addition, with embodiment 1, be cut into the meat stuffing shape with food chopper, adding the intestines Enteromorpha (95% alcohol extracting) of 0.5 weight % of raw material ancestor field stripped tuna and the sheep dish (hot water extracting) of dwelling (uses alcohol extracting after 2 hours respectively, with hot water extracting after 30 minutes, be concentrated to whole liquid qualities and reach 20%), obtain kneading dried fish sample.The crushed material powder that is equivalent to this kneading dried fish of 3% added in 98 ℃ the hot water, keep filtering rapidly after 30 minutes modulation soup juice.
With experiment 3, the sense assay is illustrated in table 22.In addition, the evaluation table of sense check is shown in table 23.
[table 22]
[table 23]
Estimate
| Intestines Enteromorpha (alcohol 95% extract) sheep dish (hot water extracting) the ancestor field stripped tuna kneading dried fish of dwelling | Suitably added withered dried fish fragrance, ancestor field stripped tuna biltong sense, local flavor and be the flavor very good. |
From result shown in table 22, the table 23 as can be known, it is strong especially to have added the dwell voluptuousness of kneading dried fish of dish (hot water extracting) of intestines Enteromorphas (with 95% alcohol extracting) and sheep.
[embodiment 4]
The intestines Enteromorpha sheep flavor-enriched dried fish of dish (mackerel do) the soup juice of dwelling is estimated
With embodiment 3, with mackerel as thick this dried fish of raw material making fish and this withered dried fish.In addition, with embodiment 1, be cut into the meat stuffing shape with food chopper, adding the intestines Enteromorpha (95% alcohol extracting) of 0.5 weight % of raw material mackerel and the sheep dish (hot water extracting) of dwelling (uses alcohol extracting after 2 hours respectively, with hot water extracting after 30 minutes, be concentrated to whole liquid qualities and reach 20%), obtain kneading dried fish sample.Gained kneading dried fish is ground into φ 0.65 size respectively, utilizes headspace gas chromatography to measure.The crushed material powder that is equivalent to this kneading dried fish of 3% added in 98 ℃ the hot water, keep filtering rapidly after 30 minutes modulation soup juice.
With experiment 3, the measurement result of sense assay and headspace gas chromatography is illustrated in table 24.In addition, the evaluation table of sense check is shown in table 25.
[table 24]
[table 25]
Estimate
| Intestines Enteromorpha (alcohol 95% extract) sheep dish (hot water extracting) the mackerel kneading dried fish of dwelling | Suitably added withered dried fish fragrance, the sense of mackerel biltong, local flavor and be the flavor very good. |
[embodiment 5]
The intestines Enteromorpha sheep flavor-enriched dried fish of dish (Wen fish) the soup juice of dwelling is estimated
With embodiment 4, make thick this dried fish and this withered dried fish.In addition, with embodiment 1, be cut into the meat stuffing shape with food chopper, adding the intestines Enteromorpha (95% alcohol extracting) of 0.5 weight % of raw material Wen fish and the sheep dish (hot water extracting) of dwelling (uses alcohol extracting after 2 hours respectively, with hot water extracting after 30 minutes, be concentrated to whole liquid qualities and reach 20%), obtain kneading dried fish sample.The crushed material powder that is equivalent to this kneading dried fish of 3% added in 98 ℃ the hot water, keep filtering rapidly after 30 minutes modulation soup juice.
With experiment 3, the sense assay is illustrated in table 26.In addition, the evaluation table of sense check is shown in table 27.
[table 26]
[table 25]
Estimate
| Intestines Enteromorpha (alcohol 95% extract) sheep dish (hot water extracting) the Wen fish kneading dried fish of dwelling | Suitably added withered dried fish fragrance, Wen dried fish voluptuousness, local flavor and be the flavor very good. |
[embodiment 6]
The intestines Enteromorpha sheep flavor-enriched dried fish of dish (Ma Shi circle Scad fish) the soup juice of dwelling is estimated
With embodiment 5, make thick this dried fish and this withered dried fish.In addition, with embodiment 1, be cut into the meat stuffing shape with food chopper, adding the intestines Enteromorpha (95% alcohol extracting) of 0.5 weight % of raw material Ma Shi circle Scad fish and the sheep dish (hot water extracting) of dwelling (uses alcohol extracting after 2 hours respectively, with hot water extracting after 30 minutes, be concentrated to whole liquid qualities and reach 20%), obtain kneading dried fish sample.The crushed material powder that is equivalent to this kneading dried fish of 3% added in 98 ℃ the hot water, keep filtering rapidly after 30 minutes modulation soup juice.
This sense assay is illustrated in table 28.In addition, the evaluation table of sense check is shown in table 29.
[table 28]
[table 29]
Estimate
| Sheep dish (hot water extracting) intestines Enteromorpha (alcohol 95% extract) the Ma Shi circle Scad fish kneading dried fish of dwelling | Suitably added withered dried fish fragrance, Ma Shi circle Scad dried fish voluptuousness, local flavor and to be flavor very good. |
[embodiment 7]
The flavor-enriched dried fish liquid extract of intestines Enteromorpha is estimated
Above-mentioned withered dried fish crushed material, kneading dried fish crushed material and the kneading dried fish meal of 25 weight % are minced (intestines Enteromorpha 95% alcohol extracting kneading dried fish) be ground into φ 5 sizes, extracted 2 hours with 50% ethanolic solution, add 60% water, 10% salt to residue obtained going up, with hot water extracting 0.5 hour, filter once more, mix with filtered fluid, obtain liquid extract with the alcohol extracting gained.
With its concentration that is diluted to 3%, obtaining liquid extract 3% soup juice official can assess sample.Compare with kneading dried fish and withered dried fish, this is tested made soup juice carry out the sense evaluation, obtain result, be evaluated as the local flavor of liquid extract 3% soup juice and be flavor very good as table 30 and table 31.
[table 30]
| The sense assay | Comparative example 3 (kneading dried fish) | Comparative example 1 (withered dried fish) | Embodiment 7 |
| Withered dried fish sense | ?2.1 | ?4.8 | ??5.0 |
[table 31]
Estimate
| Embodiment 7 | Be added with withered dried fish fragrance, local flavor and be the flavor very good. |
[embodiment 8]
The sheep flavor-enriched dried fish liquid extract of dish (エ キ ス) of dwelling is estimated
With embodiment 7, to kneading dried fish meal mince (sheep dwell dish hot water extracting kneading dried fish) process, obtaining liquid extract 3% soup juice official can assess sample.Compare with the kneading dried fish, this is tested made soup juice carry out the sense evaluation, obtain result, be evaluated as the local flavor of liquid extract 3% soup juice and be flavor very good as table 32 and table 33.
[table 32]
| The sense assay | Comparative example 3 (kneading dried fish) | Embodiment 8 |
| Voluptuousness | ?3.2 | ??5.0 |
[table 33]
Estimate
| Embodiment 8 | Suitably added the voluptuousness that stripped tuna does, local flavor and to be flavor very good. |
[embodiment 9]
The flavor-enriched dried fish liquid extract of the dish evaluation of dwelling of intestines Enteromorpha and sheep
With embodiment 8, to above-mentioned kneading dried fish meal mince (95% alcohol extracting of intestines Enteromorpha, sheep dwell dish hot water extracting kneading dried fish) process, obtaining liquid extract 3% soup juice official can assess sample.Do not compare with having the dried fish of interpolation and withered dried fish, this is tested made soup juice carry out the sense evaluation, obtain result, be evaluated as the local flavor of liquid extract 3% soup juice and be flavor very good as table 34 and table 35.
[table 34]
| The sense assay | There is not the kneading of interpolation dried fish (do not have and add) | Comparative example 1 (withered dried fish) | Embodiment 9 |
| Withered dried fish sense | ??3.2 | ??4.8 | ??5.0 |
| Voluptuousness | ??2.1 | ??2.0 | ??4.9 |
[table 35]
Estimate
| Embodiment 9 | Withered dried fish sense and the voluptuousness of stripped tuna have suitably been added, local flavor and to be flavor very satisfactory. |
[embodiment 10]
The flavor-enriched dried fish soup of intestines Enteromorpha juice particle is estimated
With slimer above-mentioned kneading dried fish crushed material and kneading dried fish meal are minced (intestines Enteromorpha 95% alcohol extracting kneading dried fish) carefully be crushed to the following yardstick of 60 orders (mesh).Add salt ((wealth) salt cause center system) 33%, glutamic acid (Japan Tobacco's industry (share) system) 25%, granulated sugar (new Mitsui sugaring (share) system) 8.3%, lactose (with the pure pharmaceutical worker's industry of light (share) system) 8.3% and water 8.3% to it, mix, stir, under 80 ℃, carry out heating in 1 hour, drying with granule-forming machine.This is tested made soup juice carry out the sense evaluation.Its result is illustrated in table 36 and the table 37.
[table 36]
| The sense assay | Comparative example 3 (kneading dried fish) | Comparative example 1 (withered dried fish) | Embodiment 10 |
| Withered dried fish sense | ?2.1 | ?4.5 | ??4.5 |
[table 37]
Estimate
| Embodiment 10 | Added withered dried fish fragrance, local flavor and be the flavor very good. |
Evaluation result is, the local flavor of (intestines Enteromorpha 95% alcohol extracting kneading dried fish) soup juice particle 3% soup juice and to be flavor very good.
[embodiment 11]
The sheep flavor-enriched dried fish soup of the dish juice particle evaluation of dwelling
With embodiment 10, to kneading dried fish meal mince (sheep dwell dish hot water extracting kneading dried fish) process, obtaining soup juice particle 3% soup juice official can assess sample.Evaluation result is shown in table 38 and table 39.And, the local flavor of (sheep dwell dish hot water extracting kneading dried fish) soup juice particle 3% soup juice and to be flavor very good.
[table 38]
| The sense assay | Comparative example 3 (kneading dried fish) | Embodiment 11 |
| Voluptuousness | ?3.2 | ??5 |
[table 39]
Estimate
| Embodiment 11 | Added withered dried fish fragrance, local flavor and be the flavor very good. |
[embodiment 12]
The flavor-enriched dried fish soup of the dish juice particle evaluation of dwelling of intestines Enteromorpha and sheep
With embodiment 10, to above-mentioned kneading dried fish meal mince (95% alcohol extracting of intestines Enteromorpha, sheep dwell dish hot water extracting kneading dried fish) process, obtaining liquid extract 3% soup juice official can assess sample.Compare with kneading dried fish and withered dried fish, this tested made soup juice carry out the sense evaluation, obtain the result of table 40 and table 41, the local flavor of liquid extract 3% soup juice and be the flavor very good.
[table 40]
| The sense assay | There is not the kneading of interpolation dried fish (do not have and add) | Comparative example 1 (withered dried fish) | Embodiment 12 |
| Withered dried fish sense | ??2.2 | ??4.5 | ??4.5 |
| Voluptuousness | ??3.1 | ??3.2 | ??5.0 |
[table 41]
Estimate
| Embodiment 12 | Suitably added withered dried fish sense and the voluptuousness of stripped tuna, local flavor and be the flavor very good. |
[embodiment 13]
Condiment soup (め ん つ ゆ)
The experiment 5 made dried fish crushed material powder that are equivalent to 3% are added in 98 ℃ the hot water, keep filtering rapidly after 30 minutes, the soup juice that obtains, soup juice 45%, dense soy sauce (Kikkoman (share) system) 8%, sweetener wine (Kikkoman (share) system) 0.8%, granulated sugar (new Mitsui sugaring (share) system) 2.0%, water 50% are mixed, obtain buckwheat flour condiment soup (そ ば か け つ ゆ).10 official's energy assessment technique personnel are shown in table 42 to its result who estimates.
[table 42]
Projects of sense assay (10) condiment soup evaluation are divided into full marks with 5
| Comparative example 1 (thick dried fish) | Comparative example 3 (kneading dried fish) | Comparative example 1 (withered dried fish) | Intestines Enteromorpha (alcohol 95% extracts) kneading dried fish | Sheep dish (hot water extracting) the kneading dried fish of dwelling | Intestines Enteromorpha (alcohol 95% extract) sheep dish (hot water extracting) the kneading dried fish of dwelling | |
| 1. withered dried fish aroma strength | ??2.8 | ??3.2 | ??3.5 | ?3.5 | ?3.7 | ?3.5 |
| 2. voluptuousness intensity | ??2.5 | ??3.1 | ??3.0 | ?3.4 | ?3.5 | ?3.5 |
| 3. fishy smell | ??2.6 | ??2.4 | ??2.2 | ?2.1 | ?2.6 | ?2.3 |
| 4. sootiness odour intensity | ??2.7 | ??3.9 | ??2.4 | ?2.9 | ?3.2 | ?2.9 |
| 5. delicious intensity | ??2.9 | ??3.3 | ??3.0 | ?3.3 | ?3.1 | ?3.2 |
| 6. sweetness intensities | ??3.5 | ??2.8 | ??3.1 | ?3.1 | ?3.1 | ?3.1 |
| 7. assorted flavor intensity | ??2.8 | ??3.1 | ??3.1 | ?3.2 | ?3.6 | ?3.4 |
| 8. satisfaction | ??3.1 | ??3.0 | ??3.3 | ?3.4 | ?3.4 | ?3.5 |
1.～7. with weak, estimate 8. disliking, to like and estimate by force
Shown in table 42, intensity about withered dried fish fragrance, intestines Enteromorphas (95% alcohol extracting) and do not have (kneading dried fish) the gained result of interpolation and be relatively, intestines Enteromorpha (95% alcohol extracting)=3.5 minutes, do not have add (kneading dried fish)=3.2 minutes, t calibrating record error of the first kind probability (Insurance that endangers leads) below 5%, have a non-chance poor (poor intentionally).
In addition, even with withered dried fish relatively, the result does not have big difference yet.
About voluptuousness intensity, dwell dish (hot water extracting) and do not have interpolation (kneading dried fish) gained result and be of sheep relatively, sheep dwell dish (hot water extracting)=3.5 minute, do not have add (kneading dried fish)=3.1 minutes, the t calibrating records the error of the first kind probability below 1%, exists non-chance poor.
In addition, aspect satisfaction, intestines Enteromorpha (95% alcohol extracting) sheep dish (hot water extracting) dried fish of dwelling obtains optimal result, has moderately added withered dried fish sense and voluptuousness that stripped tuna does, very gratifying local flavor is arranged and be flavor.
[embodiment 14]
Miso Soup trial-production is estimated
With embodiment 10,11 made soup juice particles 1%, mix with salty sauce (miso) (the palace slope is brewageed (share) system) 7%, water 92%, be heated to 85 ℃, be made into Miso Soup.10 official's energy assessment technique personnel are shown in table 43 to the evaluation result that it carries out.
[table 43]
Sense assay (10) Miso Soup
| Comparative example 1 (thick dried fish) | Comparative example 3 (kneading dried fish) | Comparative example 1 (withered dried fish) | Intestines Enteromorpha (alcohol 95% extracts) kneading dried fish | Sheep dish (hot water extracting) the kneading dried fish of dwelling | Intestines Enteromorpha (alcohol 95% extract) sheep dish (hot water extracting) the kneading dried fish of dwelling | |
| 1. withered dried fish aroma strength | ??2.5 | ??2.3 | ??3.2 | ?3.2 | ?3.25 | ?3.4 |
| 2. voluptuousness intensity | ??2.4 | ??2.7 | ??2.4 | ?3.4 | ?3.5 | ?3.5 |
| 3. fishy smell | ??3.15 | ??2.65 | ??2.5 | ?2.4 | ?2.55 | ?2.5 |
| 4. sootiness odour intensity | ??3.95 | ??2.4 | ??2.3 | ?2.3 | ?2.55 | ?2.3 |
| 5. delicious intensity | ??2.8 | ??2.7 | ??2.7 | ?2.75 | ?2.95 | ?2.9 |
| 6. sweetness intensities | ??3.3 | ??3.2 | ??3.2 | ?3.35 | ?3.4 | ?3.4 |
| 7. assorted flavor intensity | ??3.4 | ??2.85 | ??3.0 | ?2.8 | ?3.0 | ?3.0 |
| 8. satisfaction | ??2.65 | ??2.65 | ??2.6 | ?2.8 | ?2.75 | ?2.9 |
1.～7. with weak, estimate 8. and dislike, like estimating by force
Shown in table 43, about the intensity of withered dried fish fragrance, relatively intestines Enteromorphas (95% alcohol extracting) and nothing interpolation (kneading dried fish) gained result are, intestines Enteromorpha (95% alcohol extracting)=3.2 minutes, nothing interpolation (kneading dried fish)=2.3 minutes.Calibrating records the error of the first kind probability below 1% to t that this result is, and exists non-chance poor.In addition, even with withered dried fish relatively, the result does not have big difference yet.
About voluptuousness intensity, dwell dish (hot water extracting) and do not have interpolation (kneading dried fish) gained result and be of sheep relatively, sheep dwell dish (hot water extracting)=3.5 minute, do not have and add (kneading dried fish)=2.7 minutes, the t calibrating records the error of the first kind probability below 5%, exists non-chance poor.
In addition, aspect satisfaction, intestines Enteromorpha (95% alcohol extracting) sheep dish (hot water extracting) dried fish of dwelling obtains optimal result, has moderately added withered dried fish sense and voluptuousness that stripped tuna does, very gratifying local flavor is arranged and be flavor.
Claims (7)
1. a dried fish is characterized in that, replaces mould chemical industry preface and adds marine alga or marine algae extract.
2. dried fish as claimed in claim 1 is characterized in that, marine alga or marine algae extract are intestines Enteromorpha or the sheep dish of dwelling.
3. dried fish as claimed in claim 2 is characterized in that, the alcohol extracting of intestines Enteromorpha extract.
4. dried fish as claimed in claim 2 is characterized in that, the sheep dish extract hot water extracting of dwelling.
5. the manufacture method of a dried fish is characterized in that, in dried fish manufacturing process, adds marine alga or marine algae extract.
6. the manufacture method of dried fish as claimed in claim 5 is characterized in that, marine alga or marine algae extract are intestines Enteromorpha or the sheep dish of dwelling.
7. the manufacture method of dried fish as claimed in claim 5 is characterized in that, adds when bursting in the arena.
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| JP4520345B2 (en) * | 2005-03-25 | 2010-08-04 | 日本たばこ産業株式会社 | Seasoning and its manufacturing method |
| CN104093325B (en) * | 2012-02-06 | 2016-08-24 | 味之素株式会社 | For beverage/food being given the compositions of strong taste |
| JP7196580B2 (en) * | 2018-12-07 | 2022-12-27 | 味の素株式会社 | Method for imparting or enhancing aroma and flavor of karebushika |
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| JPS6242785U (en) * | 1986-08-21 | 1987-03-14 | ||
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| CN1072326A (en) * | 1991-11-18 | 1993-05-26 | 青岛经济技术开发区海珍食品联合公司 | Method with pollock offal processing seasoned |
| JP2863687B2 (en) * | 1993-05-26 | 1999-03-03 | マルトモ株式会社 | Method for producing seasoning liquid having absorptive aroma |
| JP3737833B2 (en) * | 1993-12-20 | 2006-01-25 | 味の素株式会社 | Production method of seasoning extract |
| JP3425362B2 (en) * | 1998-05-07 | 2003-07-14 | マルトモ株式会社 | A method for measuring the degree of oxidation of fish knots and a method for evaluating the quality of fish knots |
| JP2004049131A (en) * | 2002-07-22 | 2004-02-19 | Kyowa Hakko Kogyo Co Ltd | Seasoning |
| JP2004135522A (en) * | 2002-10-16 | 2004-05-13 | Kiyomitsu Kawasaki | Dried-fish flavor composition and food product containing the same |
| JP4332215B2 (en) * | 2003-08-08 | 2009-09-16 | 味の素株式会社 | Production method of fish section |
| JP2005137350A (en) * | 2003-11-09 | 2005-06-02 | Ninben:Kk | Dried fish, dried fish product, palatable drink, and method for producing the palatable drink |
| JP2005143465A (en) * | 2003-11-20 | 2005-06-09 | Kiyomitsu Kawasaki | Method for producing sea algae flavor |
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| JP2006187254A (en) | 2006-07-20 |
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| CN101791132B (en) | 2012-01-04 |
| CN1799415A (en) | 2006-07-12 |
| CN101773256A (en) | 2010-07-14 |
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