JP2005110564A - Sturgeon dry product, method for producing the same and seasoning using the sturgeon dry product - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain a sturgeon dry product excellent in nutritive value because of having an excellent amino acid composition and enabling producing a high-quality seasoning, to provide a method for producing the sturgeon dry product and to prepare the seasoning using the sturgeon dry product. <P>SOLUTION: The sturgeon dry product is obtained by drying a fish belonging to Acipenseriformes and adjusting water content to ≤40 wt.%. The method for producing the sturgeon dry product comprises each process of (a) and (b) as follows; (a) a process of subjecting the fish belonging to Acipenseriformes to well-boiling treatment, (b) a process of drying the fish belonging to Acipenseriformes, subjected to well-boiling treatment and adjusting water content to ≤40 wt.%. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention relates to a dried sturgeon product, a method for producing the same, and a seasoning using the dried sturgeon product, and the object thereof is to produce a high-quality seasoning while having an excellent amino acid composition and excellent nutritional value. Another object of the present invention is to provide a dried dried sturgeon product, a production method thereof, and a seasoning using the dried dried sturgeon product.

The soup is a liquid rich in umami components and can be obtained by extracting animal or plant raw materials with hot or cold water. Soup stock is an important element for Japanese cuisine, and commonly used varieties such as bonito, namari bonito, and bonito, and dried sardines such as dried sardines and dried sardines.
The quality of the soup is affected by the quality of the dried knots and dried fish. Specifically, koji and dried fish using high-fat fish cannot obtain high-quality soup stock. That is, the fat extracted from the soup stock is auto-oxidized in the presence of oxygen to produce lipid peroxide, which deteriorates the flavor and taste of the soup.
In particular, since the catch of raw fish such as sardine suitable as a raw material for sardines has been rapidly decreasing in recent years, fish having a small amount of umami components and a high lipid content have been used as raw materials for sardines. The soup extracted from boiled and dried fish produced from such fish has a problem that it has poor taste and is inferior in the clarity and transparency of the soup.

As a method for producing a high quality soup stock, for example, the soup stock obtained by extracting a koji product such as bonito with hot water or water is filtered through diatomaceous earth having an average particle size of 2 μm or less. A method is described (see Patent Document 1).
In addition, as a method for producing boiled and dried soy stock that is transparent and excellent in taste, a method for producing boiled and dried fish characterized in that the raw material fish is boiled and dried in the seasoning liquid is described. (See Patent Document 2).

Japanese Patent Laid-Open No. 7-8203 Japanese Patent Laid-Open No. 11-313640

However, even if the fat in the soup is removed by the method described in Patent Document 1, the fat that could not be removed may remain in the soup, and the umami component contained in the soup also There was a problem of being removed simultaneously with the fat.
In addition, the components in the soup can be removed by filtration, but the umami components in the soup cannot be made highly nutritious or rich in umami components. It was not possible to obtain an excellent soup stock.
In the method described in Patent Document 2, an artificial seasoning component is added. The umami component added by the artificial seasoning component is not the original umami component of the fish, cannot impart a natural umami taste, and is inferior in taste.

  The inventors of the present invention conducted intensive research to create a soup stock material that has low fat content and excellent taste, and a dried product produced using the current year fish of sturgeon as a raw material fish has a fat content. It has been found that a seasoning with good amino acid composition and excellent nutritional value and high quality can be produced, and the present invention has been completed.

That is, the invention according to claim 1 relates to a dried sturgeon product characterized in that fish belonging to the order of Acipenseriformes is dried and the water content is adjusted to 40% or less.
The invention according to claim 2 relates to a dried sturgeon product characterized in that the current year of the fish belonging to the order of Acipenseriformes is dried and the water content is adjusted to 40% or less.
The invention according to claim 3 relates to the dried sturgeon product according to claim 1 or 2, wherein the dried sturgeon product is pulverized.
The invention according to claim 4 is: (a) a step of simmering fish belonging to the order of Acipenseriformes; (b) drying a fish belonging to the order of simmered sturgeon (Acipenseriformes); The present invention relates to a method for producing a dried sturgeon product comprising the steps (a) and (b) of adjusting to 40% or less.
The invention according to claim 5 includes: (a) a step of simmering fish belonging to the order of Acipenseriformes; (b) drying a fish belonging to the order of simmered sturgeon (Acipenseriformes) to obtain a moisture content; The present invention relates to a method for producing a dried sturgeon product comprising the steps (a) to (c) of a step of adjusting to 40% or less and (c) a step of pulverizing.
The invention according to claim 6 relates to a method for producing a dried sturgeon product according to claim 4 or 5, wherein the fish belonging to the order of Acipenseriformes is the current year fish of the order of Acipenseriformes.
The invention according to claim 7 relates to a seasoning characterized in that the dried sturgeon product according to any one of claims 1 to 3 is immersed in water and heated.

The dried sturgeon product according to the present invention can provide a dried fish product that is excellent in clarity and transparency and can produce a seasoning with good quality.
According to the method for producing a dried sturgeon product according to the present invention, it is possible to provide a method for producing a dried fish product, which is excellent in nutritional value, can produce a seasoning with excellent clarity and transparency, and high quality. it can.
The seasoning which concerns on this invention is excellent in a nutritive value, is excellent in clarity and transparency, and can provide a seasoning with good quality.

Hereinafter, the dried sturgeon product according to the present invention, the production method thereof, and the seasoning using the dried sturgeon product will be described.
In the dried sturgeon product according to the present invention, sturgeon is used as a raw fish.
The sturgeon in the present invention refers to fish belonging to the order of Acipenseriformes.

  The sturgeon belonging to the sturgeon order is the sturgeon belonging to the genus Sturgeon (Acipenseridae). ), Chrysanthemum sturgeon (Acipencer sinensis), Amur sturgeon (Acipenser schrenckii), ginseng sturgeon (Acipencer multiscutatus), green sturgeon (Acipencer medirostris), sakhalin sturgeon (Acipenser mikadoi), white sturgeon (Acipencer transanr ), Stellatus stellatus, Russian sturgeon (Acipencer gueldenstadti), Persian sturgeon (Acipenser persicus), Ship sturgeon (Acipenser nudivent) ris), Adriens sturgeon (Acipenser naccarii), Baltic sturgeon (Acipenser sturio), Atlantic sturgeon (Acipenser oxyrinchus), Gulf sturgeon (Acipenser oxyrinchus desotoi), Short-tailed shark (Acipencer fulvescens), Short-nose sterfish Dwarf Sturgeon (Pseudoscaphirhynchus fedtschenkoi), Dwarf Sturgeon (Pseudoscaphirhynchus hermannii), Amdalia sturgeon (Pseudoscaphirhynchus kaufmanni), sturgeon belonging to the genus Scapylacea, Scaphirhynchus albus, shovel nose Tajon (Scaphirhynchus platorynchus), Alabama John (Scaphirhynchus suttkusi), Sturgeon (Polyodontidae) Psephurus gladius) and the like.

Moreover, the hybrid species of the sturgeon belonging to the above-mentioned sturgeon can also be suitably used in the present invention.
As a hybrid of sturgeon, Vester, which is an intergeneric hybrid of Huso huso and Acipencer ruthenus, can be exemplified.

  In the present invention, all the fish belonging to the order of the sturgeon mentioned above can be suitably used. It is preferable to use it.

The sturgeon used in the present invention is not particularly limited, and may be a sturgeon within several months of birth, or a sturgeon that has been several months to several years old. Particularly in the present invention, the current year fish of sturgeon is preferably used.
The length of the sturgeon used in the present invention is not particularly limited, but is preferably 30 cm or less, more preferably 10 to 30 cm, and still more preferably 15 to 25 cm.
Sturgeons that have passed 12 months after hatching and sturgeons with a body length of more than 30 cm have high fat content such as unsaturated fatty acids and saturated fatty acids.
Although a dried product can be produced from such a sturgeon, such a dried product may have an oxidization of fat and an odor or an acid odor as time passes. In particular, when it is used as a raw material for soup stock, where flavor is important, it is difficult to produce soup stock of good quality.

The sturgeon is dried and the water content is adjusted to 40% or less to obtain a dried sturgeon product according to the present invention.
A method for drying sturgeon is not particularly limited, and examples thereof include a natural drying method using solar heat, wind, and cold air, and an artificial drying method using artificially generated hot air and cold air. Examples of the artificial drying method include hot air drying, reduced pressure drying, and freeze drying.

The reason for adjusting the water content of sturgeon to 40% or less is that when the water content exceeds 40%, microorganisms are likely to propagate and the sturgeon dry product is inferior in safety and storage stability.
The water content of sturgeon is not particularly limited as long as it is 40% or less, but is preferably 10 to 30%.

The sturgeon can be dried as it is without any treatment after washing the sturgeon body surface with water, but it is dried after removing the internal organs of the sturgeon and dropping it into two or three. It doesn't matter.
Further, when the sturgeon is dried, the sturgeon may be left as it is, or after removing the built-in sturgeon and dropped into two or three pieces, and then salted and dried. In particular, in the present invention, a living sturgeon is immersed in 1 to 15% saline, preferably 5 to 13% for about 0.5 to 48 hours, and then the sturgeon is taken out of the saline to It is preferable to perform the drying treatment without washing the saline solution adhering to the surface. By drying the sturgeon treated in this way, a dried product with a rich flavor can be obtained.

The sturgeon can be boiled and then dried.
The boiled treatment may be a boiled boiled treatment for producing a normal boiled sardine. Specifically, about 5 to 6% of a saline solution (boiled solution) is boiled, and sturgeon is added to the boiled solution. The method of taking out the sturgeon when the water is boiled can be exemplified. The boiled ripening liquid may contain an antioxidant in order to prevent oil burning of sturgeon.

Furthermore, the sturgeon can be dried by ripening and roasting after removing bones, internal organs, heads, scales, and the like. In addition, if necessary, the mold can be further processed.
The roasting process may be a roasting process for producing ordinary knots, and is heated for about 1 to 20 hours by heating to about 60 to 150 ° C. while soaking smoked sturgeon. An example is a roasting process that includes a soot treatment that causes the moisture inside the sturgeon meat to move to the surface by leaving it at room temperature. By performing the fumigation treatment in addition to the smoke treatment, the moisture inside the sturgeon meat can be moved to the meat surface, and the drying efficiency can be improved. Usually, the roasting process consisting of the smoke process and the fumigation process is repeated about 1 to 15 times.
In addition, as the mold-molding process, first, the surface of the dried sturgeon product dried by the roasting process is thinly scraped off. After this is packed in a mold barrel or wooden box, it is put into a mold room controlled so that the temperature and humidity are constant, and the surface of the dried sturgeon product is molded. This molding process can be repeated about 1 to 4 times as necessary.

  That is, the sturgeon can be so-called “dried”, “salt-dried”, “boiled”, and can be prepared in “section”.

The dried sturgeon product according to the present invention is made into a dry product by the method as described above, and then pulverized with a swing cutter, a hammer mill, a roll mill, a rod mill, a pin mill, etc., to obtain a powder or granular form it can. Further, the dried sturgeon product can be thinly cut into a cut-like shape.
The dried sturgeon product according to the present invention is made from dried fish, salted fish, dried fish or dried knots, or shiitake mushrooms as raw materials if necessary. It can be used by arbitrarily blending with dry matter, dry matter made from seaweed such as kelp, dry matter made from shellfish such as scallop, etc. as appropriate.

Although the dried sturgeon product according to the present invention described above can be eaten as it is as a food, it can be suitably used as a soup stock for collecting soup stock.
In order to produce seasonings such as soup stock from dried sturgeon products, first of all, sturgeon dry products, preferably dried shredded products that have been crushed or cut into knots, are soaked in water, etc. The extraction process is performed. The extraction process may be performed under normal pressure, increased pressure, or reduced pressure. Further, the water used when immersing the dried sturgeon product may be tap water or mineral water, and it may be a water extract such as a soup stock or a citrus juice produced from a stock material other than the dried sturgeon product. Water containing components other than those derived from sturgeon may be used. Furthermore, in addition to dried sturgeon products, dried foods made from non-sturgeon fish such as salmon, salmon, salmon, etc. A dry matter made from seaweeds of this kind, a dry matter made from shellfish such as scallops, or vegetables, meat of animals other than sturgeon, and the like may be arbitrarily mixed.
The temperature at which the umami component is extracted is not particularly limited, and may be adjusted to 0 to the temperature at which water boils, preferably 60 to 90 ° C.
The extraction time is also not particularly limited, and varies depending on the water temperature and pressurizing conditions, but when the extraction treatment is performed with water boiled under normal pressure, the extraction time is about 1 to 30 minutes.

Next, the extraction residue is removed by filtration to recover the extract. Since the collected extract may contain lye and fat, these are removed. Thus, seasonings such as soup can be produced from the dried sturgeon.
In this seasoning, additives such as miso, soy sauce, vinegar, mirin, sweetener, umami seasoning, salt, kelp soup, etc. can be optionally blended as needed.

In the present invention, in addition to the steps described above, an extract concentration and drying step can be added. The method for concentrating and drying the extract is not particularly limited, and examples thereof include spray drying, freeze drying, vacuum concentration, and heat drying.
When the extract is concentrated and dried, if the extract is heated more than necessary, the umami component and the like in the extract may be altered or decomposed. In order to reduce deterioration and decomposition of the umami component, it is desirable to concentrate and dry at as low a temperature as possible. For example, a method of heating the extract at a low temperature under reduced pressure can be exemplified.
The degree to which the extract is concentrated and dried is not particularly limited, but when a seasoning of the type used by diluting with water at the time of use is produced, it may be concentrated to about 2 to 10 times. Further, the moisture in the extract may be removed substantially completely to form a powdery or granular seasoning.

The seasoning produced from the dried product of sturgeon according to the present invention includes umami components contained in sturgeon, specifically, free amino acids such as carnosine, β-alanine, taurine, glycine, alanine, glutamic acid, hydroxyproline, peptides ( Protein) and nucleic acids. Moreover, the amino acids contained in sturgeon are extremely excellent in terms of amino acid balance, and a seasoning excellent in nutritional value can be obtained.
In addition, since the current year fish of sturgeon, which is a raw material for dried sturgeon, does not contain excessive fat, it is possible to obtain a high-quality seasoning that is excellent in transparency and has no unpleasant flavor.

  EXAMPLES Hereinafter, although this invention is demonstrated based on an Example, this invention is not limited to these Examples at all.

(Raw sturgeon)
A male Russian sturgeon (Acipencer gueldenstadti) weighing approximately 22 kg and having a body length of approximately 150 cm was dismantled, and the parts of the back meat, abdomen, kidney, liver and testis were used for the test.

(Test Example 1; measurement of protein content)
By the Kjeldahl method, the protein content of each part of Russian sturgeon, back, abdomen, kidney, liver and testis was measured. The results are listed in Table 1.

(Test Example 2; measurement of amino acid composition)
The amino acid composition (the amount of constituent amino acids (%) in the crude protein) of each part of the back meat, belly meat, kidney, liver and testis of the Russian sturgeon was measured by the following method.
For amino acids other than tryptophan, methionine, and cysteine, 0.3 g of each sample was collected in a hydrolysis tube, 10 mL of 6N-HCl was added, the tube was sealed, and hydrolysis was performed at 110 ° C. for 22 hours. After hydrolysis, hydrochloric acid was removed under reduced pressure and concentrated to dryness.
This was dissolved in 10 mL of a pH 2.2 citrate buffer, and analyzed using an amino acid automatic analyzer (manufactured by Shimadzu Corporation, LC-10AD).
For cysteine and methionine, 0.3 g of a sample was collected in an eggplant-shaped flask, 25 mL of a formic acid solution was added, and left in the refrigerator overnight. This was concentrated under reduced pressure, 25 mL of 6N-HCl was added, and the mixture was hydrolyzed at 110 ° C. for 20 hours. After concentration under reduced pressure and solidification, the sample was dissolved in 10 mL of a citrate buffer solution having a pH of 2.2 and analyzed using an amino acid automatic analyzer (manufactured by Shimadzu Corporation, LC-10AD).
The analysis conditions of the amino acid automatic analyzer are as follows. Column oven: CTO-10A, fluorescence detector: RF-535, control panel: SCL-10A, chromatopack: C-R4A.
For analysis of tryptophan, 0.2 g of a sample was collected in a hydrolysis tube, and 10 mL of 4.2 N NaOH was added and sealed. Hydrolyzed at 100 ° C. for 24 hours and neutralized with 20% HCl. Further, several drops of 3N-NaOH were added, and 100 mL of water was further added, followed by centrifugal filtration to prepare an analytical sample. This was measured using high performance liquid chromatography (manufactured by JASCO Corporation, BIP-I). The measurement conditions were a fluorescence analyzer: FR-210 and a chromatopack: C-R3A.
The results are listed in Table 2.

(Test Example 3; measurement of amino acid score)
The amino acid value of Russian sturgeon was measured based on the method of scoring the amino acid score by FAO / WHO / UNU.
For comparison, the protein content and amino acid value of eel, carp, and rainbow trout, which are the same freshwater fish as sturgeon, are described with reference to the “Fourth Food Composition Table”. In addition, the protein content and amino acid value of white fish flounder, Thai, anglerfish, and upstream salmon in marine fish are listed.
Table 3 shows the amino acid amount and amino acid score pattern of each site, and Table 4 shows the protein content, amino acid score, and restricted amino acids.

The sturgeon muscle has an amino acid score of 90, which is a better protein than eel, carp, rainbow trout, salmon, flounder, and Thailand.
In addition, 18 kinds of amino acids were confirmed in the sturgeon, and among them, the content of aspartic acid and glutamic acid, which is a kind of umami component, was high.

(Test Example 4; measurement of general components)
The general components of the westel having a total length of about 80 cm and the white sturgeon having a total length of about 80 cm were measured according to a conventional method.
There were no differences in the general components of both wester and white sturgeon, with 75% moisture, 15% protein, 9% lipid, and 1% ash.
Both wester and white sturgeon were confirmed to have high lipid content.

(Sample preparation)
The current year fish of Vestel, about 15 cm in length, was put into boiling 5% saline and heated so that it boiled again after 15 to 20 minutes, and then boiled. After re-boiling, the current year's fish was collected and dried in a drier to prepare a dried sturgeon product of Example 2.

  The current year fish of Vestel, whose body length is about 25 cm, was put into boiling 5% saline and heated so that it boiled again after 15 to 20 minutes, and then boiled. After re-boiling, the current year's fish was collected and dried in a drier to prepare a dried sturgeon product of Example 3.

  Vestel having a body length of about 60 cm was put into boiling 5% saline and heated to boil again after 15 to 20 minutes and boiled. After re-boiling, the current year's fish was collected and dried in a dryer to prepare a dried product of comparative sturgeon.

  A boiled sardine sold on the market was used as a dried product of the control example.

(Test Example 5: sensory evaluation)
The samples of Examples 2 and 3 and Comparative Examples and Control Examples were finely pulverized. Next, 100 g of each sample was put into 1 liter of boiling water, heated for 3 minutes, and then filtered to remove each sample.
By comparing the flavor and transparency of the broth produced using the samples of Examples 2 and 3 and the comparative example with the flavor and transparency of the broth produced using the sample of the control example, 10 according to the following evaluation criteria. It was evaluated by a panel of names and the average score was calculated. The results are listed in Table 5.
<Evaluation criteria>
4 points, superior to the dashi of the control example. 4 points Excellent compared to the dashi of the control example. 3 points The same level as the dashi stock of the control example. 2 points Inferior to the stock of the control. 1 point It is considerably inferior to the dashi stock of the control example. 0 points

As shown in the results of Table 5, it can be seen that the dried sturgeon product according to the present invention can produce a soup stock having superior flavor and transparency compared to commercially available boiled sardines.
Moreover, in the case of the sample of the comparative example, the soup stock excellent in flavor and transparency could not be produced. This is probably because the soup stock of the comparative example was produced using sturgeon that grew beyond 30 cm and contained more fat than necessary.

Claims (7)

  A dried sturgeon product obtained by drying a fish belonging to the order of Acipenseriformes and adjusting the water content to 40% or less.   A dried sturgeon product obtained by drying the current year fish belonging to the order of Acipenseriformes and adjusting the water content to 40% or less.   The dried sturgeon product according to claim 1 or 2, wherein the dried sturgeon product is pulverized. The manufacturing method of the dried sturgeon product characterized by including each process of the following (a) and (b).
(A) A step of ripening fish belonging to the order of Acipenseriformes.
(B) A step of drying fishes belonging to the cooked Sturgeon order (Acipenseriformes) to adjust the water content to 40% or less. A method for producing a dried sturgeon product comprising the following steps (a) to (c):
(A) A step of ripening fish belonging to the order of Acipenseriformes.
(B) A step of drying fishes belonging to the cooked Sturgeon order (Acipenseriformes) to adjust the water content to 40% or less.
(C) A step of pulverizing.   6. The method for producing a dried sturgeon product according to claim 4 or 5, wherein the fish belonging to the order of Acipenseriformes is the current year fish of the order of Acipenseriformes. A seasoning characterized in that the dried sturgeon product according to any one of claims 1 to 3 is immersed in water and heated.