JP2012005408A - Method for producing seasoning composition containing dried fish extract - Google Patents
Method for producing seasoning composition containing dried fish extract Download PDFInfo
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- JP2012005408A JP2012005408A JP2010143703A JP2010143703A JP2012005408A JP 2012005408 A JP2012005408 A JP 2012005408A JP 2010143703 A JP2010143703 A JP 2010143703A JP 2010143703 A JP2010143703 A JP 2010143703A JP 2012005408 A JP2012005408 A JP 2012005408A
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- 239000000203 mixture Substances 0.000 title claims abstract description 66
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 48
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 30
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 51
- 238000000605 extraction Methods 0.000 claims abstract description 46
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- 239000012138 yeast extract Substances 0.000 claims abstract description 41
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- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 94
- 238000000034 method Methods 0.000 claims description 37
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- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
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Landscapes
- Seasonings (AREA)
Abstract
Description
本発明は、食品素材、より詳細には、節類を原料とした調味料組成物の、製造方法に関する。本発明は、食品製造の分野で有用である。 TECHNICAL FIELD The present invention relates to a method for producing a seasoning composition using a food material, and more specifically knots as a raw material. The present invention is useful in the field of food production.
鰹節に代表される種々の魚類を原料とする節類（節類）は、抽出物（エキス、だし）が様々な食品に利用されている。節類のだしは、一般には、節類を削ったものを熱水抽出することにより得られるが、節類だしの特徴の一つである特有の好ましい香気は経時的に失われやすくもあり、充分な香気を獲得するための方法が種々検討されてきた。 As for knots (knots) made from various fishes represented by bonito, extracts (extracts, dashi) are used for various foods. In general, the soup stock is obtained by hot water extraction of the shaved product, but the unique preferred aroma that is one of the characteristics of the soup stock is likely to be lost over time. Various methods for obtaining sufficient aroma have been studied.
例えば、特許文献1は、安定で、魚節本来のとり立てのだしの好ましい香り・風味、特に魚節に特有な肉質的な香りを有し、嗜好性の高い魚節本来の風味を有した調味素材の製造方法として、魚節をアルコール抽出、液化二酸化炭素抽出、超臨界二酸化炭素抽出、及び水蒸気蒸留から選ばれる1種以上の手法で抽出し、当該抽出後の残渣を除去した抽出物に、システイン、シスチン、メチオニン、γ − グルタミルシステイン、システニルグリシン、グルタチオン及びそれらの塩から選ばれる1種以上の硫黄化合物を添加し、そして前記硫黄化合物が添加された抽出物を加熱する方法を提案している。 For example, Patent Document 1 is stable and has a preferred scent and flavor of fresh stock of fishfish, especially a meaty scent peculiar to fishfish, and has an original flavor of fishfish with high palatability. As a method for producing seasoning materials, fish salmon is extracted by one or more methods selected from alcohol extraction, liquefied carbon dioxide extraction, supercritical carbon dioxide extraction, and steam distillation, and the residue after the extraction is removed. , Cysteine, cystine, methionine, γ-glutamylcysteine, cystenylglycine, glutathione and salts thereof are added, and a method for heating the extract to which the sulfur compound is added is proposed is doing.
一方、節類からの熱水抽出工程においては、加熱により、不快な生臭みや苦みが生じることがある。また、本発明者らの検討によると、従来の節類抽出物は、料理に適した濃度にまで希釈され、レトルト処理（密封容器内での加圧加熱）や開放系での長時間加熱処理されると、特有の蒸れ臭や異味を生じ、これらに妨げられて本来の節類風味が充分には感じられない場合があった。 On the other hand, in the hot water extraction process from knots, unpleasant raw odor and bitterness may occur due to heating. Further, according to the study by the present inventors, the conventional nodular extract is diluted to a concentration suitable for cooking, and is subjected to retort processing (pressure heating in a sealed container) or long-time heat processing in an open system. When it is done, a peculiar steamy odor and off-flavor are produced, and the original noble flavor may not be sufficiently felt due to these problems.
本発明者らは、節類抽出物の製造について検討する中で、特定の調味素材を含む水系溶媒による節類抽出物には充分な香気が感じられることを見出した。また、一方で、その抽出物と、抽出残渣の酵素分解物とを混合することにより、相乗的に、加熱処理による蒸れ臭や異味が抑えられ、風味が良好な食品が得られることを見出し、本発明を完成した。 The inventors of the present invention have found that a noble fragrance can be perceived in the nodule extract using an aqueous solvent containing a specific seasoning material while studying the production of the nodule extract. In addition, on the other hand, by mixing the extract and the enzymatic degradation product of the extraction residue, synergistically, it is found that the odor and off-flavor due to heat treatment can be suppressed, and a food with good flavor can be obtained. The present invention has been completed.
本発明は、以下を提供する：
1）（A）下記の混合物
・節類、
・節類10重量部に対し、0.01〜1000重量部の、醤油、みりん、味噌、魚醤油、酵母エキス及びタンパク質加水分解物から選択される一又は複数
・節類10重量部に対し、10〜1000重量部の、食品として許容される溶媒
を85℃〜150℃で（好ましくは、1分〜48時間）抽出処理する工程、及び
（B）下記の混合物
・工程（A）から得られる抽出処理物、工程（A）から得られる抽出残渣、及び節類から選択される一又は複数
・混合適量の水
を加熱抽出処理する工程
を含み、
工程（A）により抽出された成分と工程（B）により抽出された成分とを含む調味料組成物の製造方法。
2）工程（B）が、工程（A）から得られる抽出残渣、及び／又は節類に、混合適量の水及びタンパク質分解酵素を混合して酵素分解上有効な温度及び時間条件で（好ましくは、25℃〜60℃で、10分〜5時間）処理し、次いで加熱抽出処理する工程である、1）に記載の製造方法。
3）工程（A）が、得られる抽出処理物に、節類10重量部に対して1〜1000重量部のエタノールを混合してエタノール抽出処理し、そしてエタノール抽出処理物から残渣を除いて抽出物を得る工程を含む、1）又は2）に記載の製造方法。
4）工程（A）が、得られる抽出処理物を気−液向流接触装置に供し、水蒸気蒸留物として抽出物得る工程を含む、1）又は2）に記載の製造方法。
5）工程（A）において、少なくとも酵母エキスが選択される、1）〜4）のいずれか一に記載の製造方法。
6）酵母エキスが、イノシン酸及びグアニル酸を合計で乾燥重量あたり5％以上、及び／又はグルタチオンを乾燥重量あたり1％以上含有するものである、5）に記載の製造方法。
7）酵母エキスが、パン酵母から得られたものである、5）又は6）に記載の製造方法。
8）工程（A）及び工程（B）を含み、得られた調味料組成物を添加する工程を含む、加工食品の製造方法。
The present invention provides the following:
1) (A) The following mixtures / sections:
-0.01 to 1000 parts by weight per 10 parts by weight of soy sauce, mirin, miso, fish soy sauce, yeast extract and protein hydrolyzate 1000 parts by weight of a food-acceptable solvent at 85 ° C. to 150 ° C. (preferably 1 minute to 48 hours), and (B) an extraction process obtained from the following mixture / process (A) A process of heating and extracting a suitable amount of water selected from one, a plurality, or a mixture selected from a product, an extraction residue obtained from step (A), and knot,
The manufacturing method of the seasoning composition containing the component extracted by the process (A), and the component extracted by the process (B).
2) In step (B), the extraction residue obtained from step (A) and / or koji are mixed with an appropriate amount of water and a proteolytic enzyme at a temperature and time conditions effective for enzymatic degradation (preferably , 25 ° C. to 60 ° C., 10 minutes to 5 hours), followed by heat extraction treatment.
3) In step (A), 1 to 1000 parts by weight of ethanol is mixed with 10 parts by weight of nodule, and the extracted product is extracted with ethanol, and the residue is removed from the ethanol-extracted product. The production method according to 1) or 2), comprising a step of obtaining a product.
4) The production method according to 1) or 2), wherein the step (A) includes a step of subjecting the obtained extracted processed product to a gas-liquid countercurrent contact device to obtain an extract as a steam distillate.
5) The production method according to any one of 1) to 4), wherein at least a yeast extract is selected in step (A).
6) The production method according to 5), wherein the yeast extract contains inosinic acid and guanylic acid in total of 5% or more by dry weight and / or glutathione by 1% or more by dry weight.
7) The production method according to 5) or 6), wherein the yeast extract is obtained from baker's yeast.
8) A process for producing a processed food comprising the steps (A) and (B), and the step of adding the seasoning composition obtained.
本発明の製造方法により得られた調味料組成物は、レトルト処理や開放系での長時間加熱処理においても、蒸れ臭、異味の発生が少ない。そのため、節類の風味を充分に発揮しうるものである。 The seasoning composition obtained by the production method of the present invention is less likely to generate stuffy odor and off-taste even in retort treatment and long-time heat treatment in an open system. Therefore, it can fully exhibit the flavor of knots.
工程（A）：
本発明の調味料組成物の製造方法は、工程（A）を含む。
工程（A）は、節類；醤油、みりん、味噌、魚醤油、酵母エキス及びタンパク質加水分解物から選択される一又は複数；及び溶媒を加熱抽出処理し、そして残渣を除いて抽出物を得る工程である。
Process (A):
The manufacturing method of the seasoning composition of this invention includes a process (A).
In step (A), nodules; one or more selected from soy sauce, mirin, miso, fish soy sauce, yeast extract and protein hydrolyzate; and the solvent is subjected to heat extraction treatment, and the residue is removed to obtain an extract It is a process.
本発明で「節類」というときは、特に記載した場合を除き、鰹及び鰹以外の魚（例えば、宗田、サバ、ムロアジ、ウルメ）の節をいい、原料魚の種類は問わない。また、サイズや加工の程度等も問わない。節類には、荒節（荒亀節、荒本節を含む）、カビ付け節（鰹枯れ節）が含まれる。本発明には種々の節類を用いることができる。 In the present invention, the term "curd" refers to fish other than salmon and salmon (for example, Soda, mackerel, muroazi, urume), and is not limited to the type of raw fish unless otherwise specified. Further, the size and the degree of processing are not limited. The varieties include rough knots (including rough turtle knots and Aramoto knots) and fungus knots (withered knots). Various clauses can be used in the present invention.
節類は、必要に応じて切断、粗砕、薄削、細断等の前処理を行うことができる。
工程（A）においては、節類10重量部に対し、0.01〜1000重量部、好ましくは0.03〜100重量部、さらに好ましくは0.1〜10重量部の、醤油、みりん、味噌、魚醤油のような発酵調味料、酵母エキス及びタンパク質加水分解物から選択される一又は複数が添加される。
The nodes can be pretreated as necessary, such as cutting, roughing, thinning, shredding and the like.
In the step (A), 0.01 to 1000 parts by weight, preferably 0.03 to 100 parts by weight, more preferably 0.1 to 10 parts by weight, such as soy sauce, mirin, miso, and fish soy sauce, with respect to 10 parts by weight of nodules One or more selected from a fermented seasoning, a yeast extract and a protein hydrolyzate are added.
酵母エキスを用いる場合、イノシン酸及びグアニル酸を合計で乾燥重量あたり5％以上、及び／又はグルタチオンを乾燥重量あたり1％以上含有するものが好ましい。また、酵母エキスとしては、上記の条件を満たすものであれば、特に限定されるものではなく、サッカロミセス（Saccharomyces）属に属する酵母、キャンヂダ（Candida）属に属するものでも良い。例としては、トルラ酵母、パン酵母、ビール酵母、清酒酵母由来のものを用いることができるが、上記の成分が豊富であれ、呈味性が優れるという点で、パン酵母由来のものが特に好ましい。また、パン酵母の中でも、酵母特有の異味、異臭が弱いものを用いることにより、他の成分の持ち味を殺さずに生かすことができる。好ましい酵母エキスの具体例として、イーストエキス21TF（富士食品工業株式会社）、イーストエキス21A（富士食品工業株式会社）、バーテックスIG20（富士食品工業株式会社）、スーパー酵母エキス（味の素）、アロマイルド（興人）を上げることができる。バーテックスIG20は、遊離アミノ酸含有量とＩＧ核酸含有量が共に高いという観点から、特に好ましい酵母エキスの一つである。 In the case of using a yeast extract, those containing inosinic acid and guanylic acid in total of 5% or more by dry weight and / or glutathione by 1% or more by dry weight are preferable. The yeast extract is not particularly limited as long as the above conditions are satisfied, and it may be yeast belonging to the genus Saccharomyces or those belonging to the genus Candida. Examples include those derived from torula yeast, baker's yeast, brewer's yeast, sake yeast, but those derived from baker's yeast are particularly preferred in terms of excellent taste when the above components are abundant. . In addition, among the baker's yeast, by using a yeast having a weak taste and odor peculiar to yeast, it is possible to make use of it without killing the taste of other components. Specific examples of preferable yeast extract include yeast extract 21TF (Fuji Food Industry Co., Ltd.), yeast extract 21A (Fuji Food Industry Co., Ltd.), vertex IG20 (Fuji Food Industry Co., Ltd.), super yeast extract (Ajinomoto Co., Inc.), alomil ( Can be raised. Vertex IG20 is one of the particularly preferred yeast extracts from the viewpoint that both the free amino acid content and the IG nucleic acid content are high.
工程（A）においては、醤油、みりん、味噌、魚醤油、酵母エキス及びタンパク質加水分解物から選択される一又は複数は、節類とともに、加熱抽出処理に供される。これらを添加せずに、節類のみ加熱抽出処理し、得られた抽出物へこれらを添加した場合には、目的の効果は得られないと考えられる。本発明においては、節とともに醤油等を加熱することで生成する香気成分を充分に回収することが重要である。 In the step (A), one or more selected from soy sauce, mirin, miso, fish soy sauce, yeast extract and protein hydrolyzate are subjected to a heat extraction treatment together with knots. It is considered that the desired effect cannot be obtained when only the nodules are heated and extracted without adding them, and these are added to the obtained extract. In the present invention, it is important to sufficiently recover the aroma components produced by heating soy sauce and the like together with the knots.
タンパク質加水分解物を用いる場合、原料タンパク質が動物性のもの（HAP）であっても、植物性のもの（HVP）であってもよい。加水分解の手段も特に限定されず、酵素分解を用いたものであっても、酸を用いたものであってもよい。好ましいタンパク質加水分解物の例として、エキストラートYP-N（HAP、富士食品工業株式会社）を挙げることができる。 When a protein hydrolyzate is used, the raw material protein may be animal (HAP) or vegetable (HVP). The means for hydrolysis is not particularly limited, either by using enzymatic decomposition or by using an acid. Examples of preferred protein hydrolysates include Extra YP-N (HAP, Fuji Food Industry Co., Ltd.).
工程（A）においては、節類10重量部に対し、10〜1000重量部、好ましくは20〜500重量部、さらに好ましくは20〜100重量部の溶媒が用いられる。
溶媒は、食品として許容されるものであれば、水系溶媒（水溶性溶媒）であっても、油系溶媒（油溶性溶媒）であってもよい。
In the step (A), 10 to 1000 parts by weight, preferably 20 to 500 parts by weight, more preferably 20 to 100 parts by weight of the solvent is used with respect to 10 parts by weight of the node.
The solvent may be an aqueous solvent (water-soluble solvent) or an oil-based solvent (oil-soluble solvent) as long as it is acceptable for food.
本発明で「水系溶媒」というときは、水又は水を含む混合溶媒をいう。溶媒は、蒸気の状態（例えば、水蒸気）であり得る。なお、本発明において混合溶媒の濃度について表すとき（例えば、95%エタノールというとき）は、特に記載した場合を除き、重量に基づいている。 In the present invention, “aqueous solvent” refers to water or a mixed solvent containing water. The solvent can be in a vapor state (eg, water vapor). In the present invention, when the concentration of the mixed solvent is expressed (for example, 95% ethanol), it is based on the weight unless otherwise specified.
本発明で「油系溶媒」というときは、上記の水系溶媒以外のものをいう。油系溶媒の好適な例は、食用油脂であり、食用油脂であれば、用途、規格、原料等に特に制限はなく、本発明に用いることができる。本発明に用いることのできる油系溶媒の例は、サラダ油、天ぷら油、オリーブ油、ごま油、米ぬか油、サフラワー油、大豆油、とうもろこし油、なたね油、パーム油、パーム核油、ひまわり油、綿実油、やし油、落花生油、調合油等が挙げられる。 In the present invention, the term “oil-based solvent” refers to a solvent other than the above aqueous solvent. Preferable examples of the oil-based solvent are edible fats and oils, and if it is edible fats and oils, there are no particular restrictions on the use, standards, raw materials, etc., and they can be used in the present invention. Examples of oil-based solvents that can be used in the present invention include salad oil, tempura oil, olive oil, sesame oil, rice bran oil, safflower oil, soybean oil, corn oil, rapeseed oil, palm oil, palm kernel oil, sunflower oil, cottonseed oil, Palm oil, peanut oil, blended oil and the like can be mentioned.
溶媒は、食品として許容可能な各種の添加物を含んでいてもよい。
工程（A）の抽出処理温度は、85℃〜150℃、好ましくは90℃〜140℃、より好ましくは101℃〜130℃において行われる。温度は、85℃以上であれば、処理時間を適切に設定することにより、目的の効果が得られると考えられる。温度の上限値は、作業上の容易性、安全性、経済性等の観点から定めてもよい。
The solvent may contain various additives acceptable as food.
The extraction treatment temperature in the step (A) is 85 ° C to 150 ° C, preferably 90 ° C to 140 ° C, more preferably 101 ° C to 130 ° C. If the temperature is 85 ° C. or higher, the desired effect can be obtained by appropriately setting the treatment time. The upper limit value of the temperature may be determined from the viewpoint of ease of work, safety, economy, and the like.
必要に応じ、加圧してもよい。加圧温度帯であることは本発明にとって必須ではないが、本発明の好ましい実施態様の一つである。加圧温度帯において行うことにより香気成分の生成・回収を効果的に行うことができる。 You may pressurize as needed. Although it is not essential for the present invention to be a pressurized temperature zone, it is one of the preferred embodiments of the present invention. By performing it in the pressurized temperature range, it is possible to effectively generate and recover the aroma component.
抽出処理時間は、いずれの温度においても、1分〜48時間とすることができる。高い温度帯での処理により、より短い時間での処理が可能である。例えば、加圧温度帯において、1分〜50分、好ましくは5分〜25分とすることができる。好ましい温度及び時間条件の例として、110℃〜140℃で3分〜120分（例えば、115℃で30分、120℃で10分、135℃で5分）を挙げることができる。 The extraction treatment time can be 1 minute to 48 hours at any temperature. By processing in a high temperature zone, processing in a shorter time is possible. For example, in the pressurized temperature zone, it can be 1 minute to 50 minutes, preferably 5 minutes to 25 minutes. Examples of preferable temperature and time conditions include 110 to 140 ° C. for 3 minutes to 120 minutes (for example, 115 ° C. for 30 minutes, 120 ° C. for 10 minutes, and 135 ° C. for 5 minutes).
低い温度、例えば85℃での抽出処理は、目的の香気成分が充分に生成されるために、比較的長い時間の処理が必要になると考えられる。
後述するSCC抽出装置が組み合わされる場合、実用的な条件の一例として、85℃〜100℃での60分〜150分を挙げることができる。
It is considered that the extraction process at a low temperature, for example, 85 ° C., requires a relatively long period of time because the target aroma component is sufficiently generated.
When the SCC extraction apparatus described later is combined, examples of practical conditions include 60 minutes to 150 minutes at 85 ° C. to 100 ° C.
本発明者らの検討によると、節類の抽出において、加熱に伴う変質を回避するためには70℃前後を下回った領域で処理すべきであり、 一方、70℃を超える温度で処理すると、品質は劣ったものとなる。しかしながら、本発明のように醤油等とともに70℃を超える高い温度で処理すると、独特の複合的というべき香気を生成することが分かった。複合的香気は、節類の成分と添加される醤油等の成分との間の加熱反応により生成するものと考えられる。特に処理後の節に強い香気が残り、これを効果的に抽出することで、製品に該香気を付与することができる。 According to the study by the present inventors, in extracting nodules, in order to avoid alteration due to heating, it should be processed in a region below 70 ° C, while when processing at a temperature exceeding 70 ° C, Quality is inferior. However, it has been found that when it is treated with soy sauce or the like at a high temperature exceeding 70 ° C. as in the present invention, a unique complex aroma is produced. It is considered that the complex aroma is generated by a heating reaction between the components of koji and components such as soy sauce to be added. In particular, a strong fragrance remains in the node after processing, and the fragrance can be imparted to the product by effectively extracting the fragrance.
抽出のための手段としては、食品分野で原料からの熱水抽出のために用いられてきた従来の方法、例えば、原料籠浸漬抽出法、原料混合攪拌ろ過抽出法、多機能抽出器を用いた浸漬法、ドリップ法等を用いることができる。 As a means for extraction, a conventional method that has been used for hot water extraction from raw materials in the food field, for example, a raw material soaked immersion extraction method, a raw material mixed stirring filtration extraction method, a multi-function extractor was used. An immersion method, a drip method, or the like can be used.
工程（A）の主たる目的は、香気成分を抽出することである。香気成分を充分に抽出するためには、工程（A）において、エタノール抽出法、水蒸気蒸留法、オイル抽出法を適用することができる。これらの方法は、上述の溶媒を用いた抽出処理として、又は加熱抽出処理に続いて、実施することができる。 The main purpose of the step (A) is to extract aroma components. In order to sufficiently extract the aroma component, an ethanol extraction method, a steam distillation method, or an oil extraction method can be applied in the step (A). These methods can be carried out as an extraction process using the above-mentioned solvent or following the heat extraction process.
エタノール抽出法を付加する場合、工程（A）において上述の加熱抽出処理を行った後、適切な温度にまで放冷又は冷却した処理物に、食品として又は食品製造用として許容可能な70〜99.99％のエタノール（典型的には、95%エタノール）を、節類10重量部に対して1〜1000重量部混合することができる。混合物は、エタノール抽出上有効な温度及び時間条件で、好ましくは、25℃〜70℃で1時間〜24時間（典型的には、環境温度で4〜8時間）処理し、そして残渣を除いて抽出物を得ることができる。 In the case of adding an ethanol extraction method, 70-99.99 acceptable as food or for food production is applied to a processed product that is allowed to cool or cool to an appropriate temperature after performing the above-described heat extraction treatment in step (A). % Ethanol (typically 95% ethanol) can be mixed from 1 to 1000 parts by weight per 10 parts by weight of nodules. The mixture is treated at temperature and time conditions effective for ethanol extraction, preferably at 25 ° C to 70 ° C for 1 hour to 24 hours (typically 4 to 8 hours at ambient temperature), and the residue is removed. An extract can be obtained.
エタノール抽出工程を含む工程（A）は、例えば、次のように構成される： 水60重量部、醤油1重量部、酵母エキス0.5重量部及び鰹荒亀節粉砕物30重量部を混合し、閉鎖系で、攪拌しながら115℃、10分、抽出処理する。エタノール沸点以下に冷却後、系を開放し、100重量部のエタノールを添加し、環境温度で攪拌混合しながら6時間エタノール抽出処理する。固液分離し、エタノール抽出物（A）及び残渣を得る。残渣は、工程（B）に供することができる。あるいは、抽出処理物から得られる残渣のみを、エタノール抽出処理に供してもよい。この場合、工程（A）は、例えば、次のように構成される： 水60重量部、醤油1重量部、鰹荒亀節粉砕物30重量部を混合し、115℃、10分の加熱処理を施し、冷却後、固液分離し、抽出物（C）及び残渣を得る。残渣に100重量部のエタノールを添加し、環境温度で攪拌混合しながら6時間エタノール抽出処理する。これを固液分離し、高濃度のエタノールを含む、抽出物（A）及び残渣を得る。残渣は、工程（B）に供することができる。
この態様は、工程（A）の加熱抽出処理物において、液体部に溶解した香気成分を回収しつつ、固体残渣に残存する香気成分を高濃度のエタノールにより回収できるという利点がある。そのため、抽出物（A）及び抽出物（C）を含む調味料組成物は、醤油等と加熱により生じた香気が他の態様と比較して強く、豊かな風味を有するものとなり得る。
The step (A) including the ethanol extraction step is configured, for example, as follows: 60 parts by weight of water, 1 part by weight of soy sauce, 0.5 parts by weight of yeast extract, and 30 parts by weight of crushed tortoise shell koji, Extraction is performed at 115 ° C. for 10 minutes with stirring in a closed system. After cooling below the boiling point of ethanol, the system is opened, 100 parts by weight of ethanol is added, and ethanol extraction is performed for 6 hours while stirring and mixing at ambient temperature. Solid-liquid separation is performed to obtain an ethanol extract (A) and a residue. The residue can be subjected to step (B). Alternatively, only the residue obtained from the extracted processed product may be subjected to an ethanol extraction process. In this case, for example, step (A) is configured as follows: 60 parts by weight of water, 1 part by weight of soy sauce, and 30 parts by weight of crushed tortoise shell mash are mixed and heated at 115 ° C. for 10 minutes After cooling, solid-liquid separation is performed to obtain an extract (C) and a residue. Add 100 parts by weight of ethanol to the residue and extract with ethanol for 6 hours while stirring and mixing at ambient temperature. This is solid-liquid separated to obtain an extract (A) and a residue containing high-concentration ethanol. The residue can be subjected to step (B).
This aspect has an advantage that the aromatic component remaining in the solid residue can be recovered with high-concentration ethanol while recovering the aromatic component dissolved in the liquid part in the heat-extracted processed product of step (A). Therefore, in the seasoning composition containing the extract (A) and the extract (C), the flavor produced by heating with soy sauce or the like is stronger than in other embodiments, and can have a rich flavor.
水蒸気蒸留法は、具体的には、スピニング・コーン・カラム（SCC）抽出装置を利用した気液向流接触装置の一種を用いた方法（SCC）により実施してもよい。SCC 装置を用いる場合、工程（A）から得られるスラリー状の節類、発酵調味料等及び溶媒の混合物からなる抽出処理物を、そのまま気液向流接触装置に供することができる。SCC抽出装置から得られた節類抽出物においては、節類の香りに大きく寄与する成分（例えば、1-penten-3-ol、1-octen-3-ol、eugenol、trans-isoeugenol、2,6-dimethoxy-4-propylphenol）が含まれうる。そのためSCC抽出装置から得られた節類抽出物には、節類全体の香りを充分に再現するものとなり得る。 Specifically, the steam distillation method may be performed by a method (SCC) using a kind of gas-liquid countercurrent contact device using a spinning cone column (SCC) extraction device. When the SCC device is used, the extracted processed product composed of a mixture of slurry-like nodes, fermentation seasonings, and the like obtained from step (A) can be used as it is in a gas-liquid countercurrent contact device. In the extract of nodules obtained from the SCC extractor, components that greatly contribute to the nose fragrance (for example, 1-penten-3-ol, 1-octen-3-ol, eugenol, trans-isoeugenol, 2, 6-dimethoxy-4-propylphenol). Therefore, the nodule extract obtained from the SCC extraction apparatus can sufficiently reproduce the fragrance of the whole nodule.
水蒸気蒸留工程を含む工程（A）は、例えば、次のように構成される： 水140重量部、蛋白加水分解物1重量部、濃い口醤油10重量部、鰹節微粉砕物15重量部を混合し、90℃、120分の抽出処理を行い、得られた混濁物をスピニング・コーン・カラム（SCC、気液交流接触装置）に供し、揮発性の香気成分を多く含有する蒸留物、抽出物（A）を回収する。残ったスラリーは、固液分離し、抽出物（A’）及び残渣を得る。残渣は、工程（B）に供することができる。抽出物（A'）は、通常、固形分が低いので、必要に応じ工程（B）から得られる抽出物と一緒に、濃縮処理してもよい。 The step (A) including the steam distillation step is constituted, for example, as follows: 140 parts by weight of water, 1 part by weight of a protein hydrolyzate, 10 parts by weight of thick mouth soy sauce, and 15 parts by weight of bonito finely pulverized product are mixed. , 90 ℃, 120 minutes extraction process, the obtained turbid material is subjected to spinning cone column (SCC, gas-liquid alternating current contact device), distillate and extract containing a lot of volatile aroma components ( Collect A). The remaining slurry is subjected to solid-liquid separation to obtain an extract (A ′) and a residue. The residue can be subjected to step (B). Since the extract (A ′) usually has a low solid content, it may be concentrated together with the extract obtained from the step (B) if necessary.
オイル抽出工程を含む工程（A）は、例えば、次のように構成される： サラダオイル60重量部、粉末醤油1重量部、酵母エキス0.5重量部、鰹荒亀節微粉砕物20重量部を混合し、115℃、10分の抽出処理する。冷却後、固液分離し、オイル層である抽出物（A）と残渣を得る。残渣は、工程（B）に供することができる。 The step (A) including the oil extraction step is configured, for example, as follows: 60 parts by weight of salad oil, 1 part by weight of powdered soy sauce, 0.5 parts by weight of yeast extract, 20 parts by weight of finely ground koji koji Mix and extract at 115 ° C. for 10 minutes. After cooling, solid-liquid separation is performed to obtain an extract (A) that is an oil layer and a residue. The residue can be subjected to step (B).
工程（A）においては、最終的には固形の残渣を除いた、液状の節類抽出物が得られる。残渣の除去には、この分野で利用されている従来技術の固液分離のための装置、例えば種々の素材を用いたろ過装置を用いることができる。 In the step (A), finally, a liquid nodular extract from which solid residue is removed is obtained. For removing the residue, a conventional solid-liquid separation apparatus used in this field, for example, a filtration apparatus using various materials can be used.
工程（A）においては、先述のとおり、複合的な香気成分の生成がある。工程（A）の働きは主として、そのような香気成分を抽出することである。そのような香気成分は、回収されて最終製品に包含され、製品をレトルト処理や開放系での長時間加熱処理にも耐えるものとしうる。より具体的には、工程（A）により得られた節類抽出物は、メラノイジンによる抗酸化作用、香気成分の増強による不快臭のマスキング等の様々な作用により、最終製品を、レトルト処理や開放系での長時間加熱処理においても、蒸れ臭、異味の発生が少ないものとしうる。 In the step (A), as described above, there is generation of a complex aroma component. The function of the step (A) is mainly to extract such an aroma component. Such aroma components can be recovered and included in the final product, making the product resistant to retorting and prolonged heat treatment in an open system. More specifically, the nodular extract obtained in step (A) can be used to retort or release the final product by various actions such as antioxidant action by melanoidin and masking of unpleasant odor by enhancing aroma components. Even in the long-time heat treatment in the system, the generation of steamy odor and off-flavor can be reduced.
工程（B）：
本発明の製造方法は、工程（B）を含む。
工程（B）は、工程（A）から得られる抽出処理物（通常、液状の抽出物、及び抽出残渣からなる）、工程（A）から得られる抽出残渣、及び新たに追加される節類から選択される一又は複数、並びに混合適量の水を加熱抽出処理する工程である。
Process (B):
The production method of the present invention includes the step (B).
Step (B) is based on the extracted processed product (usually composed of a liquid extract and an extraction residue) obtained from step (A), the extraction residue obtained from step (A), and newly added clauses. This is a step of subjecting one or a plurality of selected water and an appropriate amount of water to heat extraction.
工程（B）は、工程（A）の残渣、及び／又は節類に、混合適量の水及びタンパク質分解酵素を混合して酵素分解上有効な温度及び時間条件で処理し、そして残渣を除いて酵素分解抽出物を得る工程とすることもできる。酵素分解上有効な温度及び時間条件は、用いる酵素にも拠るが、通常酵素の至適温度で行うものであり、典型的な例は、25℃〜60℃において、10分〜5時間である。 In step (B), the residue and / or nodule of step (A) is mixed with an appropriate amount of water and a proteolytic enzyme and treated at an enzymatically effective temperature and time condition, and the residue is removed. It can also be set as the process of obtaining an enzymatic degradation extract. The temperature and time conditions effective for enzymatic degradation depend on the enzyme used, but are usually carried out at the optimum temperature of the enzyme, and a typical example is 10 minutes to 5 hours at 25 ° C. to 60 ° C. .
本発明で「タンパク質分解酵素」というときは、特に記載した場合を除き、ペプチド結合を加水分解する酵素をいう。食品製造のために許容される種々のタンパク質分解酵素を本発明に用いることができる。エキソ型であっても、エンド型であってもよい。タンパク質分解酵素は、食品製造のために許容されるものであれば、粗精製物からなる酵素剤を用いてもよく、複数の酵素又は酵素剤を組み合わせて用いてもよい。 In the present invention, “proteolytic enzyme” refers to an enzyme that hydrolyzes a peptide bond, unless otherwise specified. Various proteolytic enzymes that are acceptable for food production can be used in the present invention. It may be an exo type or an end type. As long as the proteolytic enzyme is acceptable for food production, an enzyme agent comprising a crude product may be used, or a plurality of enzymes or enzyme agents may be used in combination.
食品由来のものを好適に使用することができる。この例には、パパイン、ブロメライン、ショウガプロテアーゼ、フィシン、アクチニジンがある。
タンパク質分解酵素の使用量は、当業者であれば適宜設計しうる。酵素は、一般的に、基質に対して、0.1〜0.5重量％で使用されるが、本発明においても、そのような範囲で用いることができる。工程（A）の残渣及び又は節類並びに混合適量の水の全量に対して、0.1〜0.5重量％で使用してもよい。
The thing derived from a foodstuff can be used conveniently. Examples include papain, bromelain, ginger protease, ficin, actinidine.
A person skilled in the art can appropriately design the amount of the proteolytic enzyme used. The enzyme is generally used in an amount of 0.1 to 0.5% by weight based on the substrate, but can be used in such a range in the present invention. You may use 0.1 to 0.5 weight% with respect to the residue of a process (A), or a node, and the whole quantity of water of a suitable amount for mixing.
工程（B）においては、酵素処理物は、加熱処理に供される。この加熱処理において、加圧してもよい。加熱処理による生成物が、香気・味の制御に貢献する可能性があり、このような観点からは、115℃程度での処理が、特に好ましいということができる。当業者であれば、この加熱処理のための条件を、味質から、適宜設定することができる。例を挙げると、温度は、85℃〜150℃、好ましくは90℃〜140℃、より好ましくは101℃〜130℃とすることができ、時間は、いずれの温度においても、適宜設定でき、実施上の観点からは、好ましくは1分〜180分とすることができる。高い温度帯での処理により、より短い時間での処理が可能である。 In the step (B), the enzyme-treated product is subjected to heat treatment. In this heat treatment, pressure may be applied. The product by heat treatment may contribute to the control of aroma and taste. From such a viewpoint, it can be said that treatment at about 115 ° C. is particularly preferable. A person skilled in the art can appropriately set conditions for this heat treatment based on taste. For example, the temperature can be 85 ° C to 150 ° C, preferably 90 ° C to 140 ° C, more preferably 101 ° C to 130 ° C, and the time can be appropriately set at any temperature. From the above viewpoint, it can be preferably 1 minute to 180 minutes. By processing in a high temperature zone, processing in a shorter time is possible.
工程（B）は、典型的には、例えば、次のように構成される： 節類10重量部を用いた工程（A）からの残渣に100重量部の水を加え、90℃、10分の加熱抽出処理を行う。固液分離し、抽出物（B）を得る。あるいは、酵素処理を含む場合、次のように構成してもよい： 節類10重量部を用いた工程（A）からの残渣、100重量部の水、全量に対し0.3重量部のパパインを混合し、50℃、2時間の酵素分解処理を行う。そのまま攪拌しながら加熱抽出処理（120℃、20分）を行う。降温後、固液分離し、抽出物（B）を得る。 Step (B) is typically composed, for example, as follows: Add 100 parts by weight of water to the residue from step (A) using 10 parts by weight of nodule, 90 ° C., 10 minutes The heating extraction process is performed. Solid-liquid separation is performed to obtain an extract (B). Alternatively, when enzyme treatment is included, it may be configured as follows: Mix the residue from step (A) using 10 parts by weight of nodules, 100 parts by weight of water, and 0.3 parts by weight of papain for the total amount Then, perform an enzymatic degradation treatment at 50 ° C. for 2 hours. A heat extraction process (120 ° C., 20 minutes) is performed with stirring as it is. After cooling, solid-liquid separation is performed to obtain an extract (B).
工程（B）においては、酵素処理の前又は後に、市販の鰹エキスを加えてもよい。この場合、工程（B）は、例えば、次のように構成される： 節類10重量部を用いた工程（A）からの残渣に100重量部の水を加え、鰹エキス5重量部、全量に対して0.3重量部のパパインを混合し、50℃、2時間の酵素分解処理を行う。そのまま攪拌しながら加圧加熱処理（120℃、20分）を行い、降温後、固液分離し、抽出物（B）を得る。あるいは、同様の残渣に100重量部の水、全量に対して0.3重量部のパパインを混合し、50℃、2時間の酵素分解処理を行った後、鰹エキス5重量部を加える。そのまま攪拌しながら加圧加熱処理（120℃、20分）を行い、降温後、固液分離して、抽出物（B）を得る。 In the step (B), a commercially available koji extract may be added before or after the enzyme treatment. In this case, for example, the step (B) is constituted as follows: 100 parts by weight of water is added to the residue from the step (A) using 10 parts by weight of nodules, and 5 parts by weight of the koji extract, total amount 0.3 parts by weight of papain is mixed with the mixture, followed by enzymatic degradation at 50 ° C. for 2 hours. While stirring as it is, pressure heat treatment (120 ° C., 20 minutes) is performed, and after cooling, solid-liquid separation is performed to obtain an extract (B). Alternatively, 100 parts by weight of water and 0.3 part by weight of papain are mixed with the same residue, and after enzymatic digestion at 50 ° C. for 2 hours, 5 parts by weight of koji extract is added. While stirring as it is, pressure heat treatment (120 ° C., 20 minutes) is performed, and after cooling, solid-liquid separation is performed to obtain an extract (B).
工程（B）は、様々な態様の工程（A）と組み合わせることができる。例えば、エタノール抽出処理を含む工程（A）と組み合わせた場合、本発明の製造方法は、典型的には、例えば次のように構成される： 水60重量部、酵母エキスパウダー1重量部、鰹荒亀節粉砕物30重量部を混合し、閉鎖系で、115℃、10分の加熱処理を施す。冷却後、系を開放して100重量部のエタノールを添加し、攪拌混合しながら6時間エタノール抽出処理する。固液分離し、アルコール抽出物（A）を得る。並行して、水60重量部、粉末醤油1重量部、鰹荒亀節粉砕物30重量部を混合し、攪拌しながら90℃、60分の加熱処理を施す。冷却後、100重量部のエタノールを添加して攪拌混合しながら6時間エタノール抽出処理する。固液分離を行い、アルコール抽出物（A’）を得る。別に水60重量部、食塩1重量部、さば節を5mm以下粒状に粉砕したもの30重量部、100重量部のエタノールを混合し、攪拌しながら6時間エタノール抽出処理する。その後、固液分離し、アルコール抽出物（C）を得る。分離回収されたすべての残渣、水300重量部、全量に対して1重量部のパパインを混合し、50℃、2時間の酵素分解処理を行う。次いで、鰹エキス20重量部を加え、そのまま攪拌しながら加圧加熱処理（120℃、20分）を行う。冷却後、得られたものを固液分離し、抽出物（B）を得る。抽出物（B）約370重量部に対し、酵母エキス7重量部、蛋白自己消化物7重量部、及びウルメ鰯節粗砕物15重量部を混合し、90℃、20分の加熱抽出を行い、残渣を除去して、抽出物（C）を得た。 Step (B) can be combined with step (A) in various embodiments. For example, when combined with the step (A) including an ethanol extraction treatment, the production method of the present invention is typically configured, for example, as follows: 60 parts by weight of water, 1 part by weight of yeast extract powder, koji 30 parts by weight of coarse turtle crushed material is mixed and subjected to heat treatment at 115 ° C. for 10 minutes in a closed system. After cooling, the system is opened, 100 parts by weight of ethanol is added, and ethanol extraction is performed for 6 hours while stirring and mixing. Solid-liquid separation is performed to obtain an alcohol extract (A). In parallel, 60 parts by weight of water, 1 part by weight of powdered soy sauce, and 30 parts by weight of crushed tortoise shell are mixed, and a heat treatment is performed at 90 ° C. for 60 minutes while stirring. After cooling, 100 parts by weight of ethanol is added and subjected to ethanol extraction treatment for 6 hours with stirring and mixing. Solid-liquid separation is performed to obtain an alcohol extract (A ′). Separately, 60 parts by weight of water, 1 part by weight of salt, 30 parts by weight of crushed mackerel knots of 5 mm or less, and 100 parts by weight of ethanol are mixed and subjected to ethanol extraction with stirring for 6 hours. Thereafter, solid-liquid separation is performed to obtain an alcohol extract (C). All the residues separated and recovered, 300 parts by weight of water, and 1 part by weight of papain are mixed with respect to the total amount and subjected to an enzymatic decomposition treatment at 50 ° C. for 2 hours. Next, 20 parts by weight of koji extract is added and subjected to pressure heat treatment (120 ° C., 20 minutes) while stirring as it is. After cooling, the resulting product is subjected to solid-liquid separation to obtain an extract (B). About 370 parts by weight of the extract (B), 7 parts by weight of yeast extract, 7 parts by weight of protein autolysate, and 15 parts by weight of crushed urume bonito are mixed and subjected to heat extraction at 90 ° C. for 20 minutes. The residue was removed to obtain an extract (C).
（A）、(A’)、 (B)及び(C)を混合し、目的とする調味料組成物を得る。
工程（B）の主たる目的は、呈味成分を抽出することである。そのため、工程（B）の抽出処理条件（温度、時間、及び／又は溶媒）は、香味成分抽出を主たる目的とする工程（A）とは異なるものである。
(A), (A ′), (B) and (C) are mixed to obtain the intended seasoning composition.
The main purpose of the step (B) is to extract a taste component. Therefore, the extraction process conditions (temperature, time, and / or solvent) in the step (B) are different from those in the step (A) whose main purpose is extraction of flavor components.
工程（B）により、最終的に得られる調味料組成物の味質の改善が期待されうる。ここでの加熱や、タンパク質分解酵素による分解は、酸味や雑味を形成しうる。本発明者らの検討によると、鰹だしらしさを、食品において数パーセント使用したときにでも付与するためには、調味料組成物においてはこうした味質も強化されているとよいことが分かっている。酵素分解により生成するペプチドやアミノ酸が、それ自身で酸味や雑味を呈する可能性があり、また、加熱により、他の成分と反応した結果、酸味や雑味を形成している可能性もある。 By the step (B), improvement of the taste quality of the finally obtained seasoning composition can be expected. Heating here and decomposition | disassembly by a proteolytic enzyme can form a sour taste and miscellaneous taste. According to the study by the present inventors, it has been found that such a taste quality should be enhanced in the seasoning composition in order to impart the drizziness even when used in foods by several percent. . Peptides and amino acids produced by enzymatic degradation may have a sour or miscellaneous taste by themselves, or may react with other components by heating to form sour or misty. .
本発明者らの検討によると、工程（B）は、味質の改善に働くのみならず、先の工程（A)からの結果物と相乗的に、調味料組成物をレトルト処理や開放系での長時間加熱処理にも耐えるものとしうる。 According to the study by the present inventors, the step (B) not only works to improve the taste quality, but synergistically with the resultant product from the previous step (A), the retort treatment or open system of the seasoning composition It can withstand long-time heat treatment in
工程（B）からは、最終的には固形の残渣が除かれた、液状の節類抽出物が得られる。残渣の除去には、この分野で利用されている従来技術の固液分離のための装置、例えば種々の素材を用いたろ過装置を用いることができる。 From the step (B), a liquid nodular extract from which solid residue is finally removed is obtained. For removing the residue, a conventional solid-liquid separation apparatus used in this field, for example, a filtration apparatus using various materials can be used.
工程（B）により得られた酵素処理物は、ペプチド、及び／又はその加熱変性物による抗酸化作用、本工程により得られた味成分による不快味のマスキング等の様々な要因により、レトルト処理や開放系での長時間加熱処理において、蒸れ臭、異味を抑制しうる。また、工程（A）で得られた抽出物と組み合わされることにより、相乗的な効果を発揮しうる。 The enzyme-treated product obtained in the step (B) is subjected to retort treatment or the like due to various factors such as an antioxidative action by the peptide and / or its heat-denatured product, and masking of unpleasant taste by the taste component obtained in this step. In long-time heat treatment in an open system, it is possible to suppress stuffy odors and off-flavors. Moreover, a synergistic effect can be exhibited by combining with the extract obtained in the step (A).
調味料組成物及びその用途：
工程（A）からの成分及び工程（B）からの成分を含む調味料組成物は、典型的には液状であるが、濃縮、乾燥、造粒等の処理を行い、ペースト、粉末、顆粒等の形態とすることができる。
Seasoning composition and its use:
The seasoning composition containing the component from the step (A) and the component from the step (B) is typically in a liquid state, but is subjected to treatment such as concentration, drying, granulation, etc. to obtain a paste, powder, granule, etc. It can be made the form.
調味料組成物は、連続真空乾燥装置（Continuous Vacuum Dryer、CVD）を用いる加熱処理工程を経ることがある。このような工程は、典型的には、例えば、次のように構成される： 工程（A）からの抽出物（液状）、及び工程（B）からの抽出物（液状）を混合した後、附形剤（例えば、デキストリン）、溶解補助剤（例えば、乳化剤）の適量を添加して混練後、130℃の雰囲気温下で、乾燥減量2％以下となるまで真空乾燥する。得られた乾燥物を粉砕し、フレーク状乾燥物である調味料組成物を得る。 The seasoning composition may go through a heat treatment process using a continuous vacuum dryer (CVD). Such a process is typically configured, for example, as follows: After mixing the extract from step (A) (liquid) and the extract from step (B) (liquid), Appropriate amounts of excipient (for example, dextrin) and solubilizing agent (for example, emulsifier) are added and kneaded, and then dried under vacuum at 130 ° C. until the loss on drying is 2% or less. The obtained dried product is pulverized to obtain a seasoning composition that is a flaky dried product.
種々の形態の調味料組成物はそのまま、又は食品として許容される種々の呈味性添加物、例えば、食塩、砂糖、各種うまみ調味料（例えば、グルタミン酸、イノシン酸、グアニル酸及びそれらの水溶性の塩）を添加して、調味料として用いられる製品としてもよい。このような調味料用製品における本発明の調味料組成物の含量は、0.1％以上であり、好ましくは1％以上であり、典型的には3.0〜100％である。最終的製品における本発明の調味料組成物の含量は、その製品の用途（例えば、調味料用、食品製造用プレミクス、食品）によって様々であり、本発明の効果を発揮しうる限り様々とすることができ、特に限定されない。 Various forms of the seasoning composition are used as they are or various food-acceptable flavoring additives such as salt, sugar, various umami seasonings (for example, glutamic acid, inosinic acid, guanylic acid and their water-solubility) To obtain a product used as a seasoning. The content of the seasoning composition of the present invention in such a seasoning product is 0.1% or more, preferably 1% or more, and typically 3.0 to 100%. The content of the seasoning composition of the present invention in the final product varies depending on the use of the product (for example, seasonings, food production premixes, foods), and varies as long as the effects of the present invention can be exhibited. There is no particular limitation.
本発明の製造方法により得られた調味料組成物は、種々の食品に対して用いることができる。食品への添加量は、効果を発揮しうる限り様々とすることができるが、典型的な例は、本発明の調味料組成物（液状）相当として、0.01〜5.0％であり、好ましくは0.05〜4.0％であり、より好ましくは0.1〜3.0％である。 The seasoning composition obtained by the production method of the present invention can be used for various foods. The amount added to the food can be varied as long as the effect can be exerted, but a typical example is 0.01 to 5.0%, preferably 0.05 as the seasoning composition (liquid) of the present invention. It is -4.0%, More preferably, it is 0.1-3.0%.
本発明による調味料組成物は特に、レトルト処理や開放系での長時間加熱処理においても良好な風味を有するので、レトルト処理を経る加工食品や開放形での加熱時間の長い加工食品において、特に好適に用いることができる。 The seasoning composition according to the present invention has a good flavor even in a retort treatment or a long-time heat treatment in an open system, particularly in a processed food that has undergone retort treatment or a processed food that has a long heating time in an open form. It can be used suitably.
本発明の調味料組成物を用いることのできる食品の例としては、うどんつゆ、そばつゆ、うどんつゆ、そばつゆ、味噌汁の素、炊き込みご飯の素、炊き込みご飯、しお炒め、しょうゆ炒め、青椒肉絲、回鍋肉、干焼蝦仁、あんかけ、ギョーザ、スープ（各種ポタージュ、オニオンスープ、マッシュルームスープ、トマトスープ、クラムチャウダー、ミネストローネ）等が挙げられる。 Examples of foods that can be used with the seasoning composition of the present invention include udontsuyu, soba soup, udontsuyu, soba soup, miso soup, cooked rice, cooked rice, stir-fried, soy sauce, and green rice bowl , Hot pot meat, dried sardines, ankake, gyoza, soup (various potages, onion soup, mushroom soup, tomato soup, clam chowder, minestrone) and the like.
［実施例1：組み合わせ工程］
攪拌機付加圧加熱釜に、水60重量部、醤油1重量部（濃い口醤油、キッコーマン製））と酵母エキス0.5重量部（バーテックスIG20、富士食品製）を入れ、混合し、鰹荒亀節を5mm以下の粒状に粉砕したもの30重量部を混合した。当該混濁液を攪拌しながら115℃、10分の加熱処理を施し、60℃まで冷却した後、ふたを開けて100重量部のエタノール（食品グレード 95％）を添加し、攪拌混合しながら6時間抽出した。その後、バスケット型分離機で布による分離を行い、アルコール抽出液（A）を得た。
[Example 1: Combination process]
Add 60 parts by weight of water, 1 part by weight of soy sauce (dense mouth soy sauce, manufactured by Kikkoman)) and 0.5 parts by weight of yeast extract (Vertex IG20, manufactured by Fuji Foods), mix, and mix with 5 mm 30 parts by weight of the following granules were mixed. The turbid liquid is heated at 115 ° C for 10 minutes with stirring, cooled to 60 ° C, then the lid is opened, 100 parts by weight of ethanol (food grade 95%) is added, and stirring is performed for 6 hours. Extracted. Thereafter, separation with cloth was performed with a basket type separator to obtain an alcohol extract (A).
分離工程で回収された節残渣は、撹拌機付き加圧加熱釜に100重量部の水を加え、パパインを全量に対し0.3重量部加え、50℃、2時間の酵素分解処理を行った後、そのまま攪拌しながら加圧加熱処理（120℃20分）を行い、その後100℃以下へ冷却した。得られたものをバスケット型遠心分離機で布による分離を行い、エキス部（B）を得た。 The node residue recovered in the separation step was added 100 parts by weight of water to a pressure heating kettle equipped with a stirrer, 0.3 parts by weight of papain was added to the total amount, and subjected to an enzymatic decomposition treatment at 50 ° C. for 2 hours. A pressure heat treatment (120 ° C. for 20 minutes) was performed with stirring, and then cooled to 100 ° C. or lower. The obtained product was separated with a cloth using a basket type centrifuge to obtain an extract part (B).
（A）（B）両者を混合することで目的とする調味料組成物を得た。
［実施例2：Bなし（Aのみ）］
攪拌機付加圧加熱釜に、水60重量部、醤油1重量部（濃い口醤油、キッコーマン製））と酵母エキス0.5重量部（バーテックスIG20、富士食品製）を入れ、混合し、鰹荒亀節を5mm以下の粒状に粉砕したもの30重量部を混合した。当該混濁液を攪拌しながら115℃10分の加熱処理を施し、60℃まで冷却した後、ふたを開けて、100重量部のエタノール（食品グレード 95％）を添加し、攪拌混合しながら6時間抽出した。その後、バスケット型分離機で布による分離を行い、アルコール抽出液（A）を得た。
(A) (B) The target seasoning composition was obtained by mixing both.
[Example 2: No B (only A)]
Add 60 parts by weight of water, 1 part by weight of soy sauce (dense mouth soy sauce, manufactured by Kikkoman)) and 0.5 parts by weight of yeast extract (Vertex IG20, manufactured by Fuji Foods), mix, and mix with 5 mm 30 parts by weight of the following granules were mixed. The turbid liquid is heated at 115 ° C for 10 minutes with stirring, cooled to 60 ° C, then the lid is opened, 100 parts by weight of ethanol (food grade 95%) is added, and stirring is performed for 6 hours. Extracted. Thereafter, separation with cloth was performed with a basket type separator to obtain an alcohol extract (A).
分離工程で回収された節残渣に100重量部の水を加え、90℃10分の加熱抽出を行い、得られたものをバスケット型遠心分離機で布による分離を行い、エキス部（B）を得た。（A）（B）両者を混合することで目的とする調味料組成物を得た。 Add 100 parts by weight of water to the node residue recovered in the separation process, heat extract at 90 ° C for 10 minutes, separate the resulting product with a cloth with a basket-type centrifuge, and extract the extract part (B). Obtained. (A) (B) The target seasoning composition was obtained by mixing both.
［比較例1：Aなし（Bのみ）］
攪拌機付加熱釜に、水60重量部と鰹荒亀節を5mm以下粒状に粉砕したもの30重量部を混合した。該混濁物を115℃10分の加熱処理をし、60℃まで冷却した後、ふたを開けて100重量部のエタノール（食品グレード 95％）を添加し、攪拌混合しながら6時間抽出した。その後、醤油1重量部（濃い口醤油、キッコーマン製））と酵母エキス0.5重量部（バーテックスIG20、富士食品製）を投入し、混合後直ちにバスケット型分離機で布による分離を行い、アルコール抽出液部（A）を得た。
[Comparative Example 1: No A (only B)]
In a heat tank equipped with a stirrer, 60 parts by weight of water and 30 parts by weight of crushed potato crushed koji were mixed. The turbid material was heated at 115 ° C. for 10 minutes and cooled to 60 ° C., then the lid was opened, 100 parts by weight of ethanol (food grade 95%) was added, and the mixture was extracted for 6 hours with stirring and mixing. Then, 1 part by weight of soy sauce (dense mouth soy sauce, manufactured by Kikkoman) and 0.5 part by weight of yeast extract (Vertex IG20, manufactured by Fuji Foods) are added. After mixing, the basket is separated with a cloth separator, and the alcohol extract part (A) was obtained.
分離工程で回収された節残渣は撹拌機付き加圧加熱釜に100重量部の水を加え、パパインを全量に対し0.3重量部加え、50℃、2時間の酵素分解処理を行った後、そのまま攪拌しながら加圧加熱処理（120℃20分）を行い、その後100℃以下へ冷却した。得られたものをバスケット型遠心分離機で布による分離を行い、エキス部（B）を得た。（A）（B）両者を混合することで調味料組成物（比較例1）を得た。 After adding 100 parts by weight of water to the pressure heating kettle with a stirrer and adding 0.3 parts by weight of papain to the total amount, the node residue recovered in the separation step was subjected to an enzymatic decomposition treatment at 50 ° C. for 2 hours, and then as it was. A pressure heat treatment (120 ° C., 20 minutes) was performed with stirring, and then cooled to 100 ° C. or lower. The obtained product was separated with a cloth using a basket type centrifuge to obtain an extract part (B). (A) (B) The seasoning composition (comparative example 1) was obtained by mixing both.
［比較例2：A、Bなし］
攪拌機付加熱釜に水60重量部と鰹荒亀節を5mm以下粒状に粉砕したもの30重量部を混合した。該混濁物を115℃10分の加熱処理をし、60℃まで冷却した後、ふたを開けて 100重量部のエタノール（食品グレード 95％）を添加、攪拌混合しながら6時間抽出した。その後、醤油1重量部（濃い口醤油、キッコーマン製））と酵母エキス0.5重量部（バーテックスIG20、富士食品製）を投入し、混合後、直ちにバスケット型分離機で布による分離を行い、アルコール抽出液部（A）を得た。
[Comparative Example 2: No A, B]
60 parts by weight of water and 30 parts by weight of potato rough turtle crushed into particles of 5 mm or less were mixed in a stirrer-added heat kettle. The turbid material was heated at 115 ° C. for 10 minutes, cooled to 60 ° C., then the lid was opened, 100 parts by weight of ethanol (food grade 95%) was added, and the mixture was extracted for 6 hours with stirring and mixing. Then, 1 part by weight of soy sauce (dense mouth soy sauce, manufactured by Kikkoman) and 0.5 part by weight of yeast extract (Vertex IG20, manufactured by Fuji Foods) are added. After mixing, the basket is separated using a cloth separator, and the alcohol extract is extracted. Part (A) was obtained.
分離工程で回収された節残渣に100重量部の水を加え、90℃10分の加熱抽出を行い、得られたものをバスケット型遠心分離機で布による分離を行い、エキス部（B）を得た。（A）（B）両者を混合することでとする調味料組成物（比較例2）を得た。 Add 100 parts by weight of water to the node residue recovered in the separation process, heat extract at 90 ° C for 10 minutes, separate the resulting product with a cloth with a basket-type centrifuge, and extract the extract part (B). Obtained. (A) (B) The seasoning composition (comparative example 2) made by mixing both was obtained.
［評価］
実施例1及び2、比較例1及び2で得られた調味料組成物について、2.5％の水溶液を作成し、それぞれを115℃20分加熱処理を施した。得られた各々を、処理加熱前後で官能比較を行い、その結果を下表に示した。
[Evaluation]
For the seasoning compositions obtained in Examples 1 and 2 and Comparative Examples 1 and 2, 2.5% aqueous solutions were prepared, and each was heat-treated at 115 ° C. for 20 minutes. Each obtained was subjected to sensory comparison before and after treatment heating, and the results are shown in the table below.
上記のように、実施例1及び実施例2が、115℃、20分というレトルト加熱処理に対して特有の蒸れ臭の生成を抑えることが可能であること確認した。さらに実施例1においては、蒸れ臭の生成を有意に抑制している上に、異味の生成も抑えていることがわかる。 As described above, it was confirmed that Example 1 and Example 2 can suppress the generation of peculiar steamy odor with respect to the retort heat treatment at 115 ° C. for 20 minutes. Furthermore, in Example 1, it can be seen that the generation of steamy odor is significantly suppressed and the generation of off-flavors is also suppressed.
［実施例3：種々の発酵産生食品素材の利用］
醤油、みりん、酵母エキス、みそ、蛋白加水分解物の各々の添加効果を確認した。
攪拌機付加圧加熱釜に水60重量部に対し、それぞれ1品のみ1重量部、及び鰹荒亀節を5mm以下粒状に粉砕したもの30重量部を混合した。当該混濁液を攪拌しながら120℃、10分の加熱処理を施し、60℃まで冷却した後、ふたを開けて100重量部のエタノール（食品グレード 95％）を添加し、攪拌混合しながら6時間抽出した。その後、バスケット型分離機で布による分離を行い、アルコール抽出液（A）を得た。
[Example 3: Use of various fermented food materials]
The effects of adding soy sauce, mirin, yeast extract, miso, and protein hydrolyzate were confirmed.
In a stirrer pressure heating kettle, 60 parts by weight of water was mixed with 1 part by weight of only one product, and 30 parts by weight of crushed tortoises with a grain size of 5 mm or less. The turbid solution is heated at 120 ° C for 10 minutes with stirring, cooled to 60 ° C, then the lid is opened, 100 parts by weight of ethanol (food grade 95%) is added, and stirring is performed for 6 hours. Extracted. Thereafter, separation with cloth was performed with a basket type separator to obtain an alcohol extract (A).
分離工程で回収された節残渣を撹拌機付き加圧加熱釜に入れ、100重量部の水を加え、パパインを全量に対し0.3重量部加え、50℃、2時間の酵素分解処理を行った後、そのまま攪拌しながら加圧加熱処理（120℃20分）を行い、その後100℃以下へ冷却した。得られたものをバスケット型遠心分離機で布ろ過を行い、エキス部（B）を得た。（A）（B）両者を混合することで目的とする調味料組成物を得た。 After the node residue recovered in the separation step is placed in a pressure heating kettle equipped with a stirrer, 100 parts by weight of water is added, 0.3 part by weight of papain is added to the total amount, and the enzymatic decomposition treatment is performed at 50 ° C. for 2 hours Then, a pressure heat treatment (120 ° C. for 20 minutes) was performed with stirring, and then cooled to 100 ° C. or lower. The obtained product was subjected to cloth filtration with a basket type centrifuge to obtain an extract part (B). (A) (B) The target seasoning composition was obtained by mixing both.
各々について、2.5％の水溶液を作成し、それぞれに対して115℃30分の加熱処理を施した。得られた各々を、官能検査に供し、その結果を以下に示した。なお、蒸れ臭は、いずれも、レトルト処理（115℃30分）をしていないものと比較して評価し、また、対照として当該調味料組成物を含まないものを含め、添加の効果についても評価した。 For each, a 2.5% aqueous solution was prepared, and each was heat-treated at 115 ° C. for 30 minutes. Each obtained was subjected to a sensory test, and the results are shown below. In addition, all the odors of steaming were evaluated in comparison with those not subjected to retort treatment (115 ° C for 30 minutes), and the effects of addition were also included, including those not containing the seasoning composition as a control. evaluated.
［実施例4：残渣のみのアルコール抽出］
攪拌機付加圧加熱釜に、水60重量部、醤油1重量部（濃い口醤油、キッコーマン製）を入れ、混合し、さらに鰹荒亀節を60メッシュ以下粉状に粉砕したもの30重量部を混合した。当該混濁液を攪拌しながら115℃、10分の加熱処理を施し、60℃まで冷却した後、ふたを開け、バスケット型分離機で布による分離を行い、醤油との加熱抽出液（C）を得た。
[Example 4: Alcohol extraction of only residue]
In a stirrer pressure heating kettle, 60 parts by weight of water and 1 part by weight of soy sauce (dense soy sauce, manufactured by Kikkoman) were added and mixed, and then 30 parts by weight of crushed coconut turtle kneaded into a powder of 60 mesh or less was mixed. . While stirring the turbid solution, heat treatment at 115 ° C for 10 minutes, cool to 60 ° C, open the lid, separate with a cloth with a basket-type separator, and extract the heated extract (C) with soy sauce. Obtained.
得られた残渣に100重量部のエタノール（食品グレード 95％）添加し、攪拌混合しながら6時間抽出した。これを分離し、高濃度アルコール抽出液（A）を得た。
さらにこの分離工程で回収された節残渣を撹拌機付き加圧加熱釜に入れ、100重量部の水を加え、パパインを全量に対し0.3重量部加え、50℃、2時間の酵素分解処理を行った後、そのまま攪拌しながら加圧加熱処理（120℃、20分）を行い、その後100℃以下へ冷却し、得られたものをバスケット型遠心分離機で布ろ過を行い、エキス部（B）を得た。
100 parts by weight of ethanol (food grade 95%) was added to the obtained residue, and the mixture was extracted for 6 hours with stirring and mixing. This was separated to obtain a high-concentration alcohol extract (A).
In addition, the residue residue collected in this separation step is placed in a pressure heating kettle equipped with a stirrer, 100 parts by weight of water is added, 0.3 part by weight of papain is added to the total amount, and an enzymatic decomposition treatment is performed at 50 ° C. for 2 hours. After that, pressurize and heat-treat (120 ° C, 20 minutes) with stirring as it is, then cool to 100 ° C or lower, filter the cloth with a basket-type centrifuge, and extract part (B) Got.
（A）（B）（C）のすべてを混合することで目的とする調味料組成物を得た。
当該エキスは、被フレーバー回収混合物から水層部に回収された香気成分を抽出液として回収し、それ以外の残渣残存香気を高濃度のアルコールにより回収できる利点がある。結果として、独特の醤油との炊き込まれたにおいが、実施例3にて同様の醤油を用いたケースと比べても非常に強く豊かな風味を有する。
The target seasoning composition was obtained by mixing all of (A), (B), and (C).
The extract has an advantage that the aromatic component recovered in the aqueous layer portion from the flavor recovery mixture can be recovered as an extract, and the remaining residual aroma can be recovered with a high concentration of alcohol. As a result, the odor cooked with the unique soy sauce has a very strong and rich flavor as compared with the case using the same soy sauce in Example 3.
実施例4により得られた液の2．5％水溶液を作成し、115℃30分加熱処理を施した場合において、蒸れ臭の生成は 実施例3のケースと同等に抑制されていたことを確認した。
［実施例5:SCC使用例］
蛋白加水分解物エキストラートYP−N（富士食品工業）1重量部に、濃い口醤油10重量部、鰹節（荒亀節）の0.2mm以下微粉砕物15重量部、水140重量部を加え、よく攪拌混合した。その後、混合しながら90℃、120分の加熱処理を行い、得られた混濁物をSCC（オーストラリア フレーバーテック社製 スピニング・コーン・カラム（SCC）気液交流接触装置）に供することで、揮発性香気を高度に含有する水層7.5重量部（S-R比約5％）を回収した（A）。
When a 2.5% aqueous solution of the liquid obtained in Example 4 was prepared and subjected to heat treatment at 115 ° C. for 30 minutes, it was confirmed that the generation of steaming odor was suppressed to the same extent as in the case of Example 3. did.
[Example 5: SCC usage example]
Add 1 part by weight of protein hydrolyzate extract YP-N (Fuji Food Industry), 10 parts by weight of thick mouth soy sauce, 15 parts by weight of finely pulverized 0.2 mm or less of dried bonito (rough turtle), and 140 parts by weight of water. Stir and mix. Then, heat treatment is performed at 90 ° C for 120 minutes while mixing, and the resulting turbid material is made volatile by supplying it to SCC (Spinning Cone Column (SCC) Gas-Liquid AC Contact Device manufactured by Flavor Tech, Australia). 7.5 parts by weight of an aqueous layer containing a high aroma (about 5% SR ratio) was recovered (A).
脱臭されたスラリーを分離した後、ろ液を回収した（B）。その後、得られた残渣に4倍量の水を加え、パパインを混濁液総量に対し0.2％添加後、60度2時間の酵素分解処理を行った。当該酵素処理液は、90℃、12分の加熱処理を施し、分離を行い、酵素処理抽出物（C）を得た。 After separating the deodorized slurry, the filtrate was recovered (B). Thereafter, 4 times the amount of water was added to the obtained residue, and 0.2% of papain was added to the total amount of the turbid solution, followed by an enzymatic decomposition treatment at 60 ° C. for 2 hours. The enzyme-treated solution was subjected to a heat treatment at 90 ° C. for 12 minutes and separated to obtain an enzyme-treated extract (C).
（B）と（C）をあわせてBRIX40まで濃縮し、40℃以下へ冷却し、そこへ（A）を添加混合し、目的とする調味料組成物を得た。得られた液の2．5％水溶液を作成し、115℃、30分加熱処理を施したところ、蒸れ臭の生成が実施例1のケースと同等に抑制されていた。
［実施例6：（B）工程に鰹エキスを投入して酵素分解した後、加圧］
攪拌機付加圧加熱釜に水60重量部、味噌1重量部（マルコメ製無添加あわせ味噌）と酵母エキス0.5重量部（バーテックスIG20、富士食品製）を入れ、混合し、さらに鰹荒亀節を5mm以下粒状に粉砕したもの30重量部を混合した。当該混濁液を攪拌しながら115℃、10分の加熱処理を施した。60℃まで冷却した後、ふたを開けて100重量部のエタノール（食品グレード95％）を添加し、攪拌混合しながら6時間抽出した。その後、バスケット型分離機で布による分離を行い、アルコール抽出液（A）を得た。
(B) and (C) were combined and concentrated to BRIX40, cooled to 40 ° C. or lower, and (A) was added and mixed there to obtain the intended seasoning composition. When a 2.5% aqueous solution of the obtained liquid was prepared and subjected to a heat treatment at 115 ° C. for 30 minutes, the generation of stuffy odor was suppressed as in the case of Example 1.
[Example 6: (B) Injecting the koji extract into the process and decomposing it, followed by pressurization]
Add 60 parts by weight of water, 1 part by weight of miso (non-added miso-made miso soup) and 0.5 part by weight of yeast extract (Vertex IG20, manufactured by Fuji Foods), mix, and further add 5 mm Thereafter, 30 parts by weight of the pulverized product was mixed. The turbid solution was heated at 115 ° C. for 10 minutes while stirring. After cooling to 60 ° C., the lid was opened, 100 parts by weight of ethanol (food grade 95%) was added, and the mixture was extracted for 6 hours with stirring and mixing. Thereafter, separation with cloth was performed with a basket type separator to obtain an alcohol extract (A).
分離工程で回収された節残渣は、撹拌機付き加圧加熱釜に100重量部の水を加え、鰹エキス（ボニトエキス：泉食品）5重量部、全量に対して0.3重量部のパパインを加え、50℃、2時間の酵素分解処理を行った。そのまま攪拌しながら加圧加熱処理（120℃、20分）を行い、その後100℃以下へ冷却し、得られたものをバスケット型遠心分離機で布ろ過を行い、エキス部（B）を得た。 The node residue recovered in the separation step is added 100 parts by weight of water to a pressure heating kettle with a stirrer, 5 parts by weight of bonito extract (bonito extract: spring food), 0.3 parts by weight of papain is added to the total amount, Enzymatic degradation treatment was performed at 50 ° C. for 2 hours. While stirring as it is, pressure heat treatment (120 ° C, 20 minutes) was performed, and then cooled to 100 ° C or lower, and the resulting product was subjected to cloth filtration with a basket type centrifuge to obtain an extract part (B). .
（A）（B）両者を混合することで目的とする調味料組成物を得た。本調味料組成物は、非常に良好な節臭を有していた。
得られた液の2.5％水溶液を作成し、115℃、30分の加熱処理を施したところ、蒸れ臭の生成が実施例1のケースと同等に抑制されていた。
(A) (B) The target seasoning composition was obtained by mixing both. The seasoning composition had very good odor saving.
When a 2.5% aqueous solution of the obtained liquid was prepared and subjected to a heat treatment at 115 ° C. for 30 minutes, the generation of stuffy odor was suppressed as in the case of Example 1.
［実施例7：（B）工程で酵素分解してから鰹エキスを投入後加圧］
攪拌機付加圧加熱釜に水60重量部、醤油1重量部（濃い口醤油、キッコーマン製）と酵母エキス0.5重量部（バーテックスIG20、富士食品製）を入れ、混合し、鰹荒亀節を5mm以下粒状に粉砕したもの30重量部をさらに混合した。当該混濁液を攪拌しながら115℃、10分の加熱処理を施した。60℃まで冷却した後、ふたを開けて100重量部のエタノール（食品グレード 95％）を添加し、攪拌混合しながら6時間抽出した。その後、バスケット型分離機で布による分離を行い、アルコール抽出液（A）を得た。
[Example 7: Enzymatic decomposition in step (B), and then pressurization after addition of koji extract]
Put 60 parts by weight of water, 1 part by weight of soy sauce (dense mouth soy sauce, manufactured by Kikkoman) and 0.5 part by weight of yeast extract (Vertex IG20, manufactured by Fuji Foods) into a stirrer pressure heating kettle and mix them. 30 parts by weight of the pulverized product was further mixed. The turbid solution was heated at 115 ° C. for 10 minutes while stirring. After cooling to 60 ° C., the lid was opened, 100 parts by weight of ethanol (food grade 95%) was added, and the mixture was extracted for 6 hours with stirring and mixing. Thereafter, separation with cloth was performed with a basket type separator to obtain an alcohol extract (A).
分離工程で回収された節残渣は、撹拌機付き加圧加熱釜に100重量部の水を加え、全量に対してパパインを0.3重量部加え、50℃、2時間の酵素分解処理を行った後、鰹エキス（ボニトエキス：泉食品）5重量部を加えた。そのまま攪拌しながら加圧加熱処理（120℃20分）を行い、その後100℃以下へ冷却し、得られたものをバスケット型遠心分離機で布ろ過を行い、エキス部（B）を得た。 After 100 parts by weight of water is added to the pressure heating kettle with a stirrer, 0.3 parts by weight of papain is added to the total amount, and the enzymatic decomposition treatment is performed at 50 ° C. for 2 hours. , 5 parts by weight of persimmon extract (bonito extract: spring food) was added. While stirring as it was, pressure heat treatment (120 ° C., 20 minutes) was performed, and then the mixture was cooled to 100 ° C. or lower. The obtained product was subjected to cloth filtration with a basket type centrifuge to obtain an extract part (B).
（A）（B）両者を混合することで目的とする調味料組成物を得た。本調味料組成物は、非常に良好な節臭を有していた。
得られた液の2.5％水溶液を作成し、115℃、30分加熱処理を施したところ、実施例6のケースに比べ若干の蒸れ臭が感じられるものの、充分な蒸れ臭いの抑制効果を確認した。
(A) (B) The target seasoning composition was obtained by mixing both. The seasoning composition had very good odor saving.
A 2.5% aqueous solution of the obtained liquid was created and subjected to heat treatment at 115 ° C. for 30 minutes, and although a slight odor was felt compared to the case of Example 6, a sufficient odor suppression effect was confirmed. .
［実施例8：オイル抽出、連続真空乾燥装置（Continuous Vacuum Dryer、CVD）による加熱有り］
攪拌機付加圧加熱釜にサラダオイル60重量部、粉末醤油1重量部（粉末醤油N：日研フード）と酵母エキス0.5重量部（バーテックスIG20、富士食品製）、鰹荒亀節を0.2mm以下に微粉砕したもの20重量部を入れ、混合した。当該混濁液を攪拌しながら115℃、10分の加熱処理を施し、100℃まで冷却の後、バスケット型分離機で布による分離を行い、オイル層（A）を得た。
[Example 8: Oil extraction, heating by continuous vacuum dryer (CVD)]
Agitator pressure heating kettle with 60 parts by weight of salad oil, 1 part by weight of powdered soy sauce (powdered soy sauce N: Nikken Foods), 0.5 parts by weight of yeast extract (Vertex IG20, manufactured by Fuji Foods), 20 parts by weight of finely pulverized product was added and mixed. While stirring the turbid liquid, it was heated at 115 ° C. for 10 minutes, cooled to 100 ° C., and then separated by a cloth with a basket type separator to obtain an oil layer (A).
分離により得られた残渣に、水を90重量部、鰹エキス（ボニトエキス：泉食品）5重量部、パパイン0.3重量部加え、50℃、2時間の酵素分解処理を行った。その後、酵母エキス（イーストエキス21TF：富士食品製）を1重量部添加し、加圧加熱処理（120℃、20分）を行い、次いで100℃以下へ冷却して節酵素分解スラリー部（B）を得た。 To the residue obtained by the separation, 90 parts by weight of water, 5 parts by weight of persimmon extract (bonito extract: spring food), and 0.3 parts by weight of papain were added, followed by an enzymatic decomposition treatment at 50 ° C. for 2 hours. Thereafter, 1 part by weight of yeast extract (yeast extract 21TF: manufactured by Fuji Foods) is added, subjected to pressure heat treatment (120 ° C., 20 minutes), and then cooled to 100 ° C. or less to save enzyme-degrading slurry part (B) Got.
（A）と（B）とを混合した後、デキストリン（マックス1000：松谷化学工業）140重量部、乳化剤（シュガーエステルP−1570：三菱化学フーズ）0.2重量部を添加し、ニーダーにて充分混練後、130℃の雰囲気温下で、乾燥減量2％以下となるように真空乾燥を行った。得られた乾燥物を粉砕し、3mm以下のフレーク状乾燥物とした。 After mixing (A) and (B), add 140 parts by weight of dextrin (Max 1000: Matsutani Chemical Industry Co., Ltd.) and 0.2 parts by weight of emulsifier (Sugar Ester P-1570: Mitsubishi Chemical Foods). Thereafter, vacuum drying was performed at an atmospheric temperature of 130 ° C. so that the loss on drying was 2% or less. The obtained dried product was pulverized to obtain a flaky dried product of 3 mm or less.
比較対象として、サラダオイル60重量部、粉末醤油1重量部（粉末醤油N：日研フード）と酵母エキス0.5重量部（バーテックスIG20、富士食品）、鰹荒亀節を0.2mm以下に微粉砕したもの20重量部、水を90重量部、鰹エキス（ボニトエキス：泉食品）5重量部、酵母エキス（イーストエキス21TF：富士食品）1重量部、デキストリン（マックス1000：松谷化学工業）140重量部、乳化剤（シュガーエステルP−1570：三菱化学フーズ）0.2重量部を混合したものも用意した。これを130℃の雰囲気温下で乾燥減量2％以下となるように真空乾燥を行った。得られた乾燥物を粉砕し、3mm以下のフレーク状乾燥物とした。 For comparison, 60 parts by weight of salad oil, 1 part by weight of powdered soy sauce (powdered soy sauce N: Nikken Foods), 0.5 part by weight of yeast extract (Vertex IG20, Fuji Foods), and potato rough turtle kneaded to 0.2 mm or less. 20 parts by weight, 90 parts by weight of water, 5 parts by weight of bonito extract (bonito extract: spring food), 1 part by weight of yeast extract (yeast extract 21TF: Fuji food), 140 parts by weight of dextrin (Max 1000: Matsutani Chemical Industry), What mixed 0.2 weight part of emulsifiers (sugar ester P-1570: Mitsubishi Chemical Foods) was also prepared. This was vacuum dried at an ambient temperature of 130 ° C. so that the loss on drying was 2% or less. The obtained dried product was pulverized to obtain a flaky dried product of 3 mm or less.
本実施零品及び比較対象品それぞれは、市販の味噌（無添加味噌：マルコメ製）に5％添加混合し、この120gに対し、沸騰水1500gを添加して混合均質化した。2つに分けてそれぞれを密封容器に入れ、一方を室温にて保存し、他方を80℃湯浴中で8時間保管した。それぞれを開封し、蒸れ臭の生成度合いを比較した。 Each of the present embodiment zero product and the comparison target product was mixed and homogenized by adding 5% to commercially available miso (additive-free miso: manufactured by Marcome) and adding 1500 g of boiling water to 120 g of this product. Divided into two, each was placed in a sealed container, one was stored at room temperature, and the other was stored in an 80 ° C. water bath for 8 hours. Each was opened and the degree of generation of steamy odor was compared.
その結果、比較対象品が80℃による保管後は、非加熱区と比べて、強い蒸れ臭を生成したのに対し、本実施例品によるものは、ほとんど蒸れ臭の生成を確認できなかった。
［実施例9：工程が組み合わされた例］
攪拌機付加圧加熱釜に水60重量部、酵母エキスパウダー1重量部（バーテックスIG20、富士食品製）、鰹荒亀節を5mm以下粒状に粉砕したもの30重量部を入れ、混合した。当該混濁液を攪拌しながら115℃10分の加熱処理を施し、60℃まで冷却した後、ふたを開けて100重量部のエタノール（食品グレード 95％）を添加し、攪拌混合しながら6時間抽出した。その後、バスケット型分離機で布による分離を行い、アルコール抽出液（A）約140重量部を得た。
As a result, after the comparative product was stored at 80 ° C., a strong odor was generated as compared with the non-heated section, whereas almost no odor was generated in the product of this example.
[Example 9: Example in which processes are combined]
In a stirrer pressure heating kettle, 60 parts by weight of water, 1 part by weight of yeast extract powder (Vertex IG20, manufactured by Fuji Foods), and 30 parts by weight of crushed koji rough turtle knots of 5 mm or less were added and mixed. The turbid solution is heated at 115 ° C for 10 minutes with stirring, cooled to 60 ° C, the lid is opened, 100 parts by weight of ethanol (food grade 95%) is added, and extraction is performed for 6 hours with stirring and mixing. did. Thereafter, separation with a cloth was performed with a basket type separator to obtain about 140 parts by weight of an alcohol extract (A).
並行して、水60重量部、粉末醤油1重量部（粉末醤油N：日研フード）、鰹荒亀節を5mm以下粒状に粉砕したもの30重量部を混合した。当該混濁液を攪拌しながら90℃、60分の加熱処理を施し、60℃まで冷却した後、100重量部のエタノール（食品グレード 95％）を添加して攪拌混合しながら6時間抽出した。その後、バスケット型分離機で布による分離を行い、アルコール抽出液（B）約140重量部を得た。 In parallel, 60 parts by weight of water, 1 part by weight of powdered soy sauce (powdered soy sauce N: Nikken Foods), and 30 parts by weight of crushed potato rough turtle knots of 5 mm or less were mixed. The turbid solution was heated at 90 ° C. for 60 minutes with stirring, cooled to 60 ° C., and then 100 parts by weight of ethanol (food grade 95%) was added and extracted for 6 hours with stirring and mixing. Thereafter, separation with a cloth was performed with a basket type separator to obtain about 140 parts by weight of an alcohol extract (B).
別に水60重量部、食塩1重量部、さば節を5mm以下粒状に粉砕したもの30重量部、100重量部のエタノール（食品グレード 95％）添加、攪拌混合しながら6時間抽出した。その後、バスケット型分離機で布による分離を行い、アルコール抽出液（C）約140重量部を得た。 Separately, 60 parts by weight of water, 1 part by weight of sodium chloride, 30 parts by weight of crushed mackerel nodes of 5 mm or less, 100 parts by weight of ethanol (food grade 95%) were added, and the mixture was extracted for 6 hours with stirring and mixing. Thereafter, separation with a cloth was performed with a basket type separator to obtain about 140 parts by weight of an alcohol extract (C).
分離工程で回収されたすべての節等残渣を撹拌機付き加圧加熱釜に入れ、300重量部の水を加え、パパインを全量に対して1重量部加え、50℃、2時間の酵素分解処理を行った。次いで、鰹エキス20重量部を加え、そのまま攪拌しながら加圧加熱処理（120℃、20分）を行い、その後100℃以下へ冷却し、得られたものをバスケット型遠心分離機で布ろ過を行い、エキス部（D）約370重量部を得た。 Put all the residue such as knots collected in the separation process into a pressure heating kettle with a stirrer, add 300 parts by weight of water, add 1 part by weight of papain to the total amount, and perform enzymatic decomposition at 50 ° C for 2 hours. Went. Next, add 20 parts by weight of koji extract, perform pressure heat treatment (120 ° C, 20 minutes) with stirring as it is, then cool to 100 ° C or less, and filter the resulting product with a basket-type centrifuge. The extraction part (D) was about 370 parts by weight.
（D）に対し、酵母エキス（イーストエキス21TF 富士食品製）7重量部、蛋白自己消化物（FPペースト 富士食品製）7重量部を加えた後、ウルメ鰯節5mm以下粗砕物15重量部を加え、90℃、20分の加熱抽出を行い、再びバスケット型遠心分離機で布ろ過を行い、エキス部（E）約370重量部を得た。 To (D), add 7 parts by weight of yeast extract (yeast extract 21TF manufactured by Fuji Foods) and 7 parts by weight of protein autolysate (FP paste manufactured by Fuji Foods). In addition, heat extraction was performed at 90 ° C. for 20 minutes, and cloth filtration was performed again with a basket type centrifuge to obtain about 370 parts by weight of the extract part (E).
（A）、(B)、(C)及び(E)を混合し、さらに食塩75重量部、グルタミン酸ナトリウム60重量部、砂糖60重量部を添加し、混合溶解することで、目的とする最終製品を得た。
当該製品の2．5％水溶液を作成し、115℃30分加熱処理を施したが、蒸れ臭の生成はほとんど確認できなかった。
(A), (B), (C) and (E) are mixed, and further, 75 parts by weight of sodium chloride, 60 parts by weight of sodium glutamate and 60 parts by weight of sugar are added and mixed and dissolved to obtain the desired final product. Got.
A 2.5% aqueous solution of the product was prepared and heat-treated at 115 ° C. for 30 minutes, but almost no steamy odor was observed.
［実施例10：めんつゆ製造例］
濃い口醤油5重量部、食塩0.3重量部、上白糖0.5重量部、本みりん0.5重量部、厚味昆布だし（富士食品）0.5重量部、酵母エキス（イーストエキス21TF）0.2重量部、水出し鰹だし（富士食品）1重量部、実施例9で得た製品0.5重量部、水91.5重量部を混合した。なお、比較サンプルとして、実施例9で得た製品0.5重量部を水0.5重量部に置き換えたサンプルも作成した。
[Example 10: Example of manufacturing noodle soup]
5 parts by weight of thick soy sauce, 0.3 parts by weight of salt, 0.5 parts by weight of super white sugar, 0.5 parts by weight of hon mirin, 0.5 parts by weight of thick kombu dashi (Fuji Food), 0.2 parts by weight of yeast extract (yeast extract 21TF) (Fuji Food) 1 part by weight, 0.5 part by weight of the product obtained in Example 9, and 91.5 parts by weight of water were mixed. As a comparative sample, a sample was also prepared in which 0.5 parts by weight of the product obtained in Example 9 was replaced with 0.5 parts by weight of water.
得られたつゆを密封容器に入れ、115℃、15分の加熱処理をした。比較サンプルは非常に強い蒸れ臭を発現したが、それに比較し、実施例9の製品を添加したものは、蒸れ臭がほとんど感じられない程度に低いレベルに維持されていた。 The obtained soup was placed in a sealed container and heat-treated at 115 ° C. for 15 minutes. The comparative sample developed a very strong steamy odor, but compared with that, the sample added with the product of Example 9 was maintained at a low level such that almost no steamy odor was felt.
Claims (8)
・節類、
・節類10重量部に対し、0.01〜1000重量部の、醤油、みりん、味噌、魚醤油、酵母エキス及びタンパク質加水分解物から選択される一又は複数
・節類10重量部に対し、10〜1000重量部の、食品として許容される溶媒
を85℃〜150℃で抽出処理する工程、及び
（B）下記の混合物
・工程（A）から得られる抽出処理物、工程（A）から得られる抽出残渣、及び節類から選択される一又は複数
・混合適量の水
を加熱抽出処理する工程
を含み、
工程（A）により抽出された成分と工程（B）により抽出された成分とを含む調味料組成物の製造方法。 (A) The following mixtures / sections:
-0.01 to 1000 parts by weight per 10 parts by weight of soy sauce, mirin, miso, fish soy sauce, yeast extract and protein hydrolyzate 1000 parts by weight of a food-acceptable solvent extraction process at 85 ° C. to 150 ° C., and (B) an extraction processed product obtained from the following mixture / process (A), an extraction obtained from process (A) Including a step of subjecting the residue and one or more / mixed amounts of water selected from clauses to heat extraction treatment,
The manufacturing method of the seasoning composition containing the component extracted by the process (A), and the component extracted by the process (B).
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JP2014093973A (en) * | 2012-11-09 | 2014-05-22 | Mitsukan Group Honsha:Kk | Liquid seasoning |
| JP2016174587A (en) * | 2015-03-20 | 2016-10-06 | テーブルマーク株式会社 | Seasoning composition |
| KR20220030485A (en) * | 2020-09-02 | 2022-03-11 | 네이처퓨어바이오 어업회사법인 주식회사 | Enzyme Hydrolysate of Fish Protein, and Method for Manufacturing the Same |
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| JPS59232064A (en) * | 1983-06-14 | 1984-12-26 | Nippon Sanso Kk | Preparation of seasoning |
| JPH01300872A (en) * | 1988-05-26 | 1989-12-05 | Osaka Gas Co Ltd | Preparation of broth |
| JPH03160971A (en) * | 1989-11-17 | 1991-07-10 | T Hasegawa Co Ltd | Flavor of stock of dried fish having excellent taste |
| JPH108088A (en) * | 1996-06-20 | 1998-01-13 | Ajinomoto Co Inc | Extraction of flavor ingredient and production of extract used for food by using the flavor ingredient |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2014093973A (en) * | 2012-11-09 | 2014-05-22 | Mitsukan Group Honsha:Kk | Liquid seasoning |
| JP2016174587A (en) * | 2015-03-20 | 2016-10-06 | テーブルマーク株式会社 | Seasoning composition |
| KR20220030485A (en) * | 2020-09-02 | 2022-03-11 | 네이처퓨어바이오 어업회사법인 주식회사 | Enzyme Hydrolysate of Fish Protein, and Method for Manufacturing the Same |
| KR102410045B1 (en) | 2020-09-02 | 2022-06-17 | 네이쳐퓨어바이오 어업회사법인 주식회사 | Enzyme Hydrolysate of Fish Protein, and Method for Manufacturing the Same |
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| JP5735224B2 (en) | 2015-06-17 |
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