JP2003189825A - Fish and shellfish extract improved in flavor and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain a fish and shellfish extract from which fishy smell is removed and in which taste is improved and provide a method for producing the same. <P>SOLUTION: The method for producing the fish and shellfish extract is to adjust the extract to have pH 3.5-4.8, remove insoluble matters by filtration or centrifugation, adjust the filtrate to have pH 5.0-7.0, add and mix 5-20% kieselguhr and filter the mixture, or/and add a sugar and dissolve the sugar by mixing and subsequently heat the mixture at 100-150°C for 1-60 min. <P>COPYRIGHT: (C)2003,JPO

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a fish and shellfish extract having no fishy odor and an improved flavor and a method for producing the same.

[0002]

2. Description of the Related Art Boiled broth produced in the ripening process during the production of dried sardines and other seafood, boiled broth produced in the ripening process during the production of bonito and other fish knots, or tuna,
Since the liquid juice containing the extract of seafood such as steamed soup produced during the production of canned seafood such as bonito, sardines, horse mackerel, and saury is rich in taste components, it can be used in various extracts and seasonings after concentration. It is processed.

However, although these seafood extracts are rich in taste components as described above, they often have a fishy odor, which limits their use.

In order to remove the fishy odor of the seafood extract, a method of adding and dissolving sugars to the seafood extract and heating it (Japanese Patent Laid-Open No. 07-289206) or adding diatomaceous earth to the seafood extract at a specific ratio and then filtering Method (JP-A-10-210954)
However, the current situation is that neither of the methods has completely removed the characteristic fishy smell of seafood extract. In addition, a method for producing a seafood extract in which raw fish odor is removed and heat browning is improved by adjusting pH / heating, adding hydrogen peroxide, separating and concentrating the extract after making the raw fish into a slurry ( JP-A-52-349
54) has been reported. However, the above patent is a method of directly producing a seafood extract using raw fish as a raw material, and has a problem that it cannot be applied to broth or extract by-produced during the production of canned seafood or processed seafood products. It was

Therefore, there is a great expectation for the development of a more effective method for removing such fishy odor of fish and shellfish extracts.

[0006]

Under the background of the prior art described in the preceding paragraph, the object of the present invention is to remove the fishy odor of a seafood extract prepared from the broth of seafood obtained by boiling or steaming. Another object of the present invention is to provide a method for producing a seafood extract having an improved flavor.

[0007]

Means for Solving the Problems As a result of earnest research to achieve the object described in the preceding paragraph, the present inventor has adjusted the pH of a seafood extract to 3.5 to 4.8 and is insoluble at the pH. To produce a product, which is removed by filtration or centrifugation,
After removing the insoluble matter, a step of adjusting the pH to 5.0 to 7.0, and adding diatomaceous earth to the solid content of the obtained extract from 5 to 20
% By adding / mixing and then filtering, or / and applying any of the steps of mixing and dissolving saccharides and then heating at 100-150 ° C. for 1-60 minutes, in comparison with the conventional method. It was found that a fish and shellfish extract from which the fishy odor was further removed and the flavor was improved could be produced, and the present invention was completed based on such findings.

That is, the first aspect of the present invention is that the pH of the seafood extract made from boiled seafood is 3.5-.
The pH was adjusted to 4.8 and the insoluble matter was generated at the pH, and then the insoluble matter was removed by filtration or centrifugation to adjust the pH to 5.0.
To 7.0, and a second step in which 5 to 20% of diatomaceous earth is added to the solid content of the extract obtained in the first step, mixed, and filtered. The present invention relates to a method for producing a seafood extract from which fishy odor is removed and which has an improved flavor.

The second aspect of the present invention is that the extract obtained in the first step or the second step of the first aspect of the invention is mixed with sugars and dissolved, and then heated at 100 to 150 ° C. for 1 to 60 minutes. The present invention relates to a method for producing a seafood extract from which fishy odor is removed and which has an improved flavor, which is characterized by being produced.

A third aspect of the present invention is the first and second aspects of the present invention.
It is a seafood extract obtained by the method of. Hereinafter, the present invention will be described in detail.

The so-called seafood extract according to the present invention is not limited to the broth and its concentrate produced during the aging process during the production of knots such as so-called bonito extract and mackerel extract, but also the sardines and other seafood mentioned above. (For example, flying fish, scallops, etc.) Boiled broth or tuna, bonito, produced during the aging process during the production of dried sardines.
The following shows seafood such as steamed soup produced when canning mackerel, sardines, horse mackerel, saury, etc., prepared from broth obtained by performing ripening or steaming. The so-called "boiled soup" here refers to the boiled liquor or cooking liquor that occurs during the ripening or steaming process during the production of processed seafood, and the "extract" is the processing such as concentration of boiled liquor or cooking liquor. Refers to those obtained through. Any of the fishy odors of these broths and extracts can be removed by the method of the present invention.

The present invention is achieved by using an inorganic acid such as hydrochloric acid, sulfuric acid or phosphoric acid and an organic acid such as lactic acid, citric acid or tartaric acid as the acid used for pH adjustment in the first step of the present invention. However, it is not particularly limited to these.

As the diatomaceous earth used in the second step of the present invention, the present invention can be achieved by using commercially available radiolite (manufactured by Showa Chemical Industry Co., Ltd.), Dicalite (manufactured by Mitsui Metal Industry Co., Ltd.) and the like. It is possible, but not limited to these. Regarding the amount of diatomaceous earth added, in the usual insoluble matter removal step, about 0.5 to 3% of diatomaceous earth is added to the extract solids, but in order to obtain the effect of the present invention, It is necessary to add 5 to 20% of diatomaceous earth to the extract, mix it, and filter. For example, 4 for solids of extract
% Addition of diatomaceous earth reduces the fishy odor, but does not remove it sufficiently. The addition of 5% or more to the extract solids effectively removes the fishy odor, and the addition of 20% or more to the extract solids does not increase the effect even if the concentration is increased. Therefore, the diatomaceous earth concentration is preferably 5 to 20%, more preferably 5 to 10%. or,
In order to obtain the effect of the present invention, it is necessary to perform the treatment within the range of pH 5-7.

A second aspect of the present invention is to add a step of further mixing and dissolving sugar to the extract obtained in the first step or the second step of the first aspect and then heating the extract. However, examples of the saccharide used in the present invention include glucose, fructose, xylose, ribose, trehalose, maltose, lactose, sucrose and the like. Further, the conditions when adding sugars to the seafood extract and heating are different depending on the type of the seafood extract used as a raw material and the type of sugar used, but those skilled in the art will find suitable conditions by a simple preliminary trial. Can be easily determined. For example, in the case of bonito extract (concentrated broth obtained during the production of bonito flakes) or sardine extract (concentrated broth obtained during the production of canned sardines) obtained by carrying out the first step shown above , 100
At a temperature of 100 ° C to 150 ° C, the removal of fishy odor is not sufficient under the conditions of ℃ or below, and at a high temperature of 150 ° C or above, the burning odor becomes too strong, and unfavorable extract quality is obtained. Heating at 1 to 60 minutes at 0 ° C, preferably 1 to 30 minutes at 100 to 140 ° C is desirable.

The fish and shellfish extract described in claim 1, claim 2 and claim 3 in which the fishy odor is removed and the flavor is improved can be obtained, for example, by the method described below.

Acids such as hydrochloric acid are added to the broth or extract of seafood to adjust the pH to 3.5 to 4.8, preferably p.
Adjust to H3.5-4.5. At this time, if the temperature of the broth or extract is high, a reaction such as hydrolysis may occur, so it is desirable to perform the operation at 60 ° C. or lower. Moreover, the solid content concentration of the fish and shellfish extract at the time of pH adjustment is not particularly limited, but it is desirable to perform the solid content concentration of 4 to 40% from the viewpoint of operability and efficiency of removing fishy odor. In order to sufficiently generate insoluble matter, after adjusting the pH, 1
After stirring for 5 minutes to 24 hours, preferably 30 minutes to 4 hours to insolubilize the component group that causes the fishy odor, the insoluble matter is removed. Centrifugation, filtration or the like is used as a method for removing the insoluble matter. For centrifugation,
Sharpless continuous centrifuge (cylindrical centrifuge),
The insoluble matter can be removed by using a continuous liquid-liquid centrifuge (separation plate type centrifugal settler) or the like. Further, as the filtration, a method such as squeezing filtration, filter filtration, ultrafiltration or the like can be used to remove the insoluble matter.
When performing compression filtration, it is desirable to add a filter aid such as diatomaceous earth and perform filtration. In addition, the diatomaceous earth filtration performed at this time is merely for recovering insoluble matter, and a normal addition amount (about 0.5 to 3% with respect to the extract solids).
The addition of diatomaceous earth is sufficient. The pH of the boiled seafood or extract of seafood obtained by removing insolubles is adjusted to 5.0 to 7.0 using an alkaline agent such as sodium hydroxide. In this way, the extract that has undergone the first step is obtained.

The thus obtained pH-adjusted extract is mixed with 5 to 20% of diatomaceous earth based on the solid content of the extract, and the mixture is filtered. The filtration may be squeeze filtration, centrifugal filtration, or the like, but is not particularly limited as long as the method achieves the purpose of solid-liquid separation. In addition, when the fishy odor is removed by mixing with sugar and heating, in order to efficiently carry out the fishy odor removal, the extract obtained in the first step or the second step has a solid content concentration of 40 to 7
It is desirable to perform concentration so that the concentration becomes 0%.

Further, when the seafood extract is concentrated to a high concentration, the viscosity increases and the operability deteriorates. Therefore, by subjecting the juice or the concentrated extract to an enzyme treatment with protease or peptidase. It is also possible to avoid the above problems. With regard to the extract obtained by performing the enzyme treatment, the effect of improving the fishy smell by the treatment of the present invention is clear. Sugar is added to the extract obtained by concentration to heat the extract. The concentration of sugar added depends on the type of sugar used and heating conditions. Although the optimum concentration differs, it is 1 to 20%, preferably 2 with respect to the solid content of the extract.
Addition conditions of 10% are desirable.

[0019]

EXAMPLES The present invention will be further described below with reference to examples.

(Example 1) Room temperature (25 ° C) was applied to the broth (solid content concentration 5%) produced in the ripening process during the production of bonito flakes.
After adjusting the pH to 4.2 by adding 6M hydrochloric acid at 3
Stir for 0 minutes. After that, centrifuge (3,500 xg,
By performing this for 15 minutes at 25 ° C., a clear broth from which insoluble matter was removed was obtained. The pH of the obtained broth was adjusted to 6.0 using 6M sodium hydroxide (first step). 10% of solid content in broth after pH adjustment
After a certain amount of Radiolite # 700 was added and mixed for 30 minutes, filtration was performed using a filter paper (Toyo5A; manufactured by Advantech Toyo Co., Ltd.). The broth thus obtained was concentrated under reduced pressure to a solid content concentration of 40% to obtain the bonito extract of the present invention.

The thus obtained bonito extract (bonito extract of the present invention) was subjected to a sensory test by 20 skilled sensory test panels. In addition, the untreated broth was concentrated to a solid content concentration of 40%, the extract obtained was "control-A", and the broth after the first step was concentrated to a solid content concentration of 40%. The extract obtained was “Control-B”, and the untreated broth had a solid content concentration of 40.
10% of the solid content after concentration to 10%
% Of Radiolite # 700 was added, mixed for 30 minutes and then filtered, and the extract obtained was filtered as “control-C” for comparative evaluation with the bonito extract of the present invention. Each extract was evaluated by adjusting a warm aqueous solution having a solid content concentration of 1%. At this time, since there is a difference in salt concentration depending on the presence or absence of pH adjustment, salt was added to each evaluation solution so that the salt content (NaCl conversion) was 0.2%. For each evaluation item, the evaluation results were obtained by a 5-point evaluation method of -2 (very weak or very unfavorable) to 2 points (very strong or very preferred), and the results obtained About Stu
A significant difference test by the dent t-test was performed.

Table 1 below shows the results of sensory evaluation of the above extracts. As shown in the table below, the control-B extract (extract that has undergone only the first step) and the control-C extract (only diatomaceous earth filtration carried out) are also compared with the control-A extract (untreated extract). It was shown that the fishy odor was significantly weakened and the aroma and flavor were improved. Furthermore, by performing both the first step and the diatomaceous earth filtration treatment (extract of the present invention), the fishy odor is weakened, and the aroma / flavor and overall taste preference are compared with those performed in each step alone. It was confirmed that it would improve.

[0023]

[Table 1]

(Example 2) Room temperature (25 ° C) was applied to the broth (solid content concentration 5%) generated in the ripening process during the production of bonito flakes.
After adding 6M hydrochloric acid to adjust the pH to 4.0,
Stir for hours. After that, centrifuge (3,500 xg, 15
Insoluble matter was removed by performing
I got a clear broth. The pH of the obtained broth was adjusted to 6.0 using 6M sodium hydroxide (first step). The pH-adjusted broth was concentrated under reduced pressure to a solid content of 40%, then 5% of glucose was added to the extract solid content, and the mixture was heated at 105 ° C. for 10 minutes. I got bonito extract.

The thus-obtained bonito extract (bonito extract of the present invention) was subjected to a sensory test by 20 skilled sensory test panels. In addition, the untreated broth was concentrated to a solid content concentration of 40%, the extract obtained was "control-A", and the broth after the first step was concentrated to a solid content concentration of 40%. The extract obtained was subjected to "Control-B", and also to untreated broth after concentrating so that the solid content concentration was 40%,
Add 5% of glucose to the extract solids and add 10
The extract obtained by heating at 5 ° C. for 10 minutes was designated as “control-
As "C", comparative evaluation with the bonito extract of the present invention was performed.
Each evaluation item was evaluated by a 5-point evaluation method of -2 to 2 points, and the obtained results were tested for significance by Student t-test. Other conditions regarding the sensory evaluation were evaluated under the same conditions as in Example 1.

Table 2 below shows the results of sensory evaluation of each of the above extracts. As shown in the table below, for Control-B extract (extract only heated with sugar) and Control-C extract (extract obtained by performing only the first step), Control-A extract (untreated) was used. Compared with the extract), the fishy smell was significantly weakened, and it was shown that the aroma and flavor were improved. Further, it was confirmed that the combination of the first step and the heating with sugar (the extract of the present invention) weakened the fishy odor and improved the aroma / flavor preference.

[0027]

[Table 2]

(Example 3) The broth (solid content concentration 4%) generated in the steaming process during the production of canned bonito was used at room temperature (25%).
(6 ° C), 6M hydrochloric acid was added to adjust the pH to 3.8, and the mixture was stirred for 1 hour. After that, centrifuge (3,500
Xg, 15 minutes, 25 ° C) to obtain a clear broth from which insoluble matter was removed. About the obtained broth, 6
The pH was adjusted to 6.0 using M sodium hydroxide (first step). Add 1 to solid content in the pH adjusted broth.
After adding 0% of Radiolite # 700 and mixing for 30 minutes, pressure filtration was performed using a filter cloth. The broth thus obtained was concentrated under reduced pressure to a solid content concentration of 45%. Glucose was added to the concentrated extract in an amount of 2.5% with respect to the solid content of the extract, and the mixture was heated at 105 ° C. for 15 minutes to obtain the bonito extract of the present invention.

The thus-obtained bonito extract (bonito extract of the present invention) was subjected to a sensory test on a panel of 20 trained inspectors. In addition, the untreated broth was concentrated to a solid content concentration of 40%, the extract obtained was "control-A", and the broth after the first step was concentrated to a solid content concentration of 40%. The extract thus obtained was used as "control-B" for comparative evaluation with the bonito extract of the present invention. For each evaluation item, the evaluation was carried out by a 2-point to 2-point 5-point evaluation method, and the obtained results were evaluated by Student.
A significant difference test by t-test was performed. Other conditions regarding the sensory evaluation were evaluated under the same conditions as in Example 1.

Table 3 below shows the results of sensory evaluation of the above extracts. As shown in the table below, the control-B extract (extract that has undergone only the first step) has a significantly weaker fishy odor compared to the control-A extract (untreated extract),
It was shown that the aroma and flavor were improved. Furthermore, by performing diatomaceous earth filtration and heating with glucose as the second step (extract of the present invention), the fishy odor is weakened, and
It was confirmed that the flavor preference was improved.

[0031]

[Table 3]

(Embodiment 4) At room temperature (25%), the broth (solid content concentration: 4%) produced in the ripening process during the production of canned tuna
(6 ° C), 6M hydrochloric acid was added to adjust the pH to 4.0, and then the mixture was stirred for 30 minutes. After that, centrifuge (3,50
(0 × g, 15 minutes, 25 ° C.) to obtain a clear broth from which insoluble matter was removed. About the obtained broth, 6
The pH was adjusted to 6.0 using M sodium hydroxide (first step). Add 1 to solid content in the pH adjusted broth.
After adding 0% amount of Radiolite # 700 and mixing for 30 minutes, filter paper (Toyo5A; manufactured by Advantech Toyo Co., Ltd.)
Was filtered. The thus-obtained broth was concentrated under reduced pressure to a solid content concentration of 40% to obtain a tuna extract of the present invention.

The tuna extract thus obtained (the tuna extract of the present invention) was subjected to a sensory test on a panel consisting of 20 trained inspectors. In addition, the untreated broth was concentrated to a solid content concentration of 40%, the extract obtained was "control-A", and the broth after the first step was concentrated to a solid content concentration of 40%. The extract thus obtained was used as "control-B" for comparative evaluation with the tuna extract of the present invention. For each evaluation item, the evaluation was carried out by a 2-point to 2-point 5-point evaluation method, and the obtained results were evaluated by Student.
A significant difference test by t-test was performed. Other conditions regarding the sensory evaluation were evaluated under the same conditions as in Example 1.

Table 4 below shows the results of sensory evaluation of the above extracts. As shown in the table below, the control-B extract (extract that has undergone only the first step) has a significantly weaker fishy odor compared to the control-A extract (untreated extract),
It was shown that the aroma and flavor were improved. Furthermore, it was confirmed that by carrying out diatomaceous earth filtration (the second step) (the extract of the present invention), the fishy odor is weakened, and the aroma / flavor preference is improved.

[0035]

[Table 4]

(Example 5) For 4 tons of broth (solid content concentration 5%) produced in the ripening process during the production of bonito flakes, 1% of diatomaceous earth (Radiolite # 900) was added to the extract solid content, and 15 After mixing for a minute, filtration for removing insoluble matter was performed using a filter press. After this, 45
After adjusting the pH to 4.1 by adding 35% hydrochloric acid at ° C, the mixture was stirred for 45 minutes. Then, centrifugation (9,000 xg) was performed using a Sharpless centrifuge to obtain clear broth from which insoluble matter was removed. The obtained broth was adjusted to pH 6.0 with 27% sodium hydroxide and then concentrated under reduced pressure to obtain a bonito extract having a solid content of 25%. "Protease Amano P" was added to the obtained extract in an amount of 0.01%, the enzyme reaction was performed at 50 ° C for 3 hours, and then the heat treatment was performed at 100 ° C for 10 minutes. The extract after the enzyme reaction was concentrated under reduced pressure so as to have a solid content concentration of 60%, and then 5% of glucose was added to the extract solid content, followed by heating at 120 ° C. for 5 minutes. I got bonito extract.

The bonito extract thus obtained was subjected to a sensory test by 20 skilled sensory test panels to evaluate the degree of removal of fishy odor. The same evaluation method as in Example 1 was used. A bonito extract obtained by performing the same treatment (concentration, enzyme treatment, heating reaction with glucose) without performing pH adjustment / removal of unwanted substances (first step) was used as a control. In addition, regarding the extract at the time of evaluation, in order to correct the amount of sodium chloride produced by pH adjustment, the amount of sodium chloride should be 0.2%,
Evaluation was performed after supplementing the salt. Table 5 below shows the results of the sensory evaluation.

[0038]

[Table 5]

[0039]

According to the method for removing fishy smell of the present invention, the quality of existing fish and shellfish extracts such as bonito extract and tuna extract can be easily improved. In addition, steamed broth in the production of dried fish and shellfish, broth produced during the production of bonito flakes and the like or in the production of canned seafood can be easily used for seasonings and foods.

Claims (3)

[Claims] 1. A pH of a seafood extract prepared by using broth obtained by boiling or steaming seafood as a raw material is adjusted to 3.5 to 4.8, and insoluble matter is dissolved at the pH. After being generated and removed, diatomaceous earth is added and mixed in the first step of adjusting the pH to 5.0 to 7.0 and 5 to 20% of the solid content of the extract obtained in the first step. A method for producing a seafood extract from which fishy odor has been removed and which has an improved flavor, characterized in that the method comprises a second step of performing filtration later. 2. The extract obtained in the first step or the second step according to claim 1, after mixing and dissolving sugars,
A method for producing a seafood extract from which fishy odor is removed and which has an improved flavor, which is produced by a step of heating at 100 to 150 ° C. for 1 to 60 minutes. 3. A fish and shellfish extract from which a fishy odor has been removed and which has an improved flavor, which is produced by the method according to claim 1.