JP2012143163A - Method for producing flavor raw material - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide novel flavor raw material which is used for producing "soup stock" and which satisfies homogenization of flavor and rapid production of the "soup stock" as product quality required by consumers of the flavor raw material: and to provide a method for producing the flavor raw material.SOLUTION: The method for producing flavor raw material having a final moisture content of 5-12 wt.% includes: pulverizing raw material produced by a conventional method; bringing the pulverized raw material into contact with aqueous solution followed by drying the raw material to make adjustment of the moisture content of the raw material; and coating the surface of the raw material with extracted flavor raw material concentrate or the like.

Description

  The present invention relates to a flavor raw material used for instant dashi seasoning called a flavor seasoning such as dashi pack or dashi stock, and a method for producing the same. In detail, this invention relates to the seasoning containing the flavor raw material obtained by the manufacturing method which can improve and stabilize the quality of a flavor raw material, and this method, and a foodstuff.

  In the narrow sense, the flavor raw material is a powdered or extracted flavor raw material such as bonito (boiled bonito), boiled fish, kelp, scallops, dried shiitake mushrooms, etc., as defined in the Ministry of Agriculture, Forestry and Fisheries, The term “concentrate” is recognized as an actual seasoning and a raw material for “dashi” used in cooking in the food industry. Flavor ingredients used in “dashi” of this dish are dried like bonito, soda bonito, mackerel, ajibushi, dried fish such as boiled salmon, kelp and shiitake mushrooms Various soup stocks and so on have been known for a long time.

  In recent years, in general households, the food service industry, the food service industry, etc., the ingredients used for “dashi” in these dishes are bonito, fish paste such as soda katsuobushi, dried fish, dried kelp and dried shiitake mushrooms. Not only raw materials, but those cut or pulverized, or flavor seasonings filled with non-woven fabric or the like, so-called soup stock packs are used, or flavor raw materials are cut or pulverized to produce sodium glutamate or inosinic acid. Flavor seasonings such as soup stock and soup stock mixed with seasonings such as sodium and sodium guanylate are widely used. Here, in the present invention, as a definition of terms, flavor raw materials (salmon (such as bonito)), boiled fish, kombu, scallops, dried shiitake mushrooms, etc., as defined by the Ministry of Agriculture, Forestry and Fisheries “Flavor Seasoning Quality Labeling Standards” Powder or extracted flavor raw material concentrate) and flavor seasonings (seasoning (amino acids, etc.) and flavor raw materials are added sugar, salt, etc. (excluding spices), dried, powdered, granulated, etc. Used to give the flavor and taste of the raw material during cooking).

  Originally, the reason why flavor seasonings are widely used by consumers is that they tend to simplify cooking regardless of whether they are for home use or business use in general households, the restaurant / meal food industry, and the like. That is, this is to shorten the time and labor required for taking out the “dashi” during cooking. Considering the original “dashi” removal, if it is a bonito, put the thinly cut bonito into the boiling water and remove the “dashi”, and then filter the bonito with cloth or paper to obtain the “dashi”. . Kelp soup stocks the kelp soaked in water with a pan and takes out the kelp just before boiling to get a dashi. Flavor seasonings such as dashi pack and dashi stock are used in order to easily solve the time and labor of this method and the problem of residues after taking out dashi.

  However, many of the traditional flavor ingredients used in the dashi stock and dashi pack seasonings are made by simply processing marine products and agricultural products such as bonito and kelp, so the quality of the flavor ingredients themselves is likely to vary. is the current situation. For example, if it is bonito, the size, fat content, fishing time and location of the bonito, and the flavor, taste, and aroma will change depending on the method of steaming and drying the bonito. In the case of dried kelp, the quality of the dried kelp depends on the growing sea area, the growing year, and the drying method. This proves that flavor materials such as bonito and kelp differ in quality because they are differentiated according to production area and grade. Furthermore, since these conventional flavor raw materials are derived from marine products and agricultural products, they are easily affected by the climate, yield, and price market, and have problems with stable supply.

  In addition, with conventional flavor raw materials and flavor seasonings, it takes time to remove the “dashi”, and it has not been able to sufficiently respond to the simplification of consumers who use the flavor raw materials and flavor seasonings. Therefore, various methods for processing and controlling the flavor seasoning or the flavor raw material are used in order to stabilize the taste quality and the supply of the flavor seasoning and the flavor seasoning using the flavor raw material.

  Patent Document 1 describes a so-called soup stock seasoning in which fish clauses such as bonito are cut to 50 μm or less, seasoned with seasoning liquid, dried, and crushed in a tea bag. Yes. However, in this manufacturing method, when a cut product having a thickness of 50 μm or less is seasoned and dried, the cut and seasoned products stick to each other. However, since the drying step is included, the flavor raw material is eventually cut, seasoned, dried, cut, filled and dried. Further, in this manufacturing method, since the thickness is cut as small as 50 μm, a burning odor is likely to be generated during drying, and there remains a problem that management of the drying temperature and time is complicated. In order to further dry after packaging, the management of the drying temperature and time is also required here, and since the two drying steps are involved, there is a possibility that the aroma and flavor are likely to be scattered.

  Patent Document 2 describes a method for producing a granular flavor seasoning by adding a seasoning to a crushed fish knot, adding a fish knot extract instead of water, kneading and extrusion granulation. Has been. This production method is a method of supplementing the scent of the flavor raw material by drying after granulation with a fish knot extract, but by producing it as a flavor seasoning, consumers such as salt and sugar other than the flavor raw material can be used. It is necessary to add salt and sugar that are not necessary, and it does not reproduce the original taste of the flavor raw material, but it is excluded from the selection of products for consumers who are seeking the original taste of the flavor raw material. It is.

  Patent Document 3 describes a method for obtaining a flavor raw material in which the odor of fishfish is enhanced by extracting the aroma from fishfish in advance by alcohol extraction and pulverizing it while adding it to another fishfish. Has been. In this production method, the scent as a flavor raw material is strengthened and stabilized, but among the scents, phenols that can be extracted with alcohol are mainly strengthened, and the balance of the original fish salmon flavor changes. Furthermore, the taste as “dashi” is not considered.

  In Patent Document 4, an oligosaccharide, starch and polysaccharide aqueous solution is added to a ground fish knot and dried to coat the surface of the fish knot to prevent oxidative degradation of the fish knot ground and The thing which prevented scattering was described. However, if the surface of the fish knot is coated in this way, it will be difficult to physically extract the umami component of the “dashi” component when taking out the “dashi”. There is a problem that it becomes impossible to extract with.

  Patent Document 5 describes a method for producing an aggregate “dashi” by cutting, crushing or pulverizing fish buns, extracting flavored raw material concentrate, yeast extract and the like together with an ethanol-containing liquid and drying. Has been.

Japanese Patent No. 2972522 JP-A-6-303938 Japanese Patent Laid-Open No. 2002-281892 JP 2002-320443 A JP 2006-238837 A

Originally, various flavor ingredients such as bonito and kelp, and flavor seasonings made from these ingredients are mainly used to obtain “dashi” in cooking, and consumers who use these “dashi” flavors. The requirements for raw materials and flavor seasonings are:
1. "Dashi" can be taken with a simple operation.
2. "Dashi" can be taken in a short time.
3. The taste and aroma of the dashi taken are always constant and stable.
The three points.

  Therefore, in order to satisfy such demands of consumers, the present invention provides a flavor raw material that is more stable in quality than conventional flavor raw material production methods and can take “dashi” in a short time, and a method for producing the same, Is intended to provide a flavor seasoning mainly composed of the flavor raw material. That is, according to the present invention, in order for a consumer to obtain a “dashi” in cooking, it is always 1. simple operation, 2. in a short time, 3. a uniform and stable “dashi” with flavors such as taste and aroma. A flavor raw material and a method for producing the same are provided.

  The method for producing a flavor raw material according to the present invention includes a step of pulverizing at least one dried raw material such as dried bonito, soda dried bonito, boiled, kelp or shiitake mushrooms to an average particle size of 1 to 5 mm. Surface-coating the finely crushed raw material with aqueous solution, drying step to make contact with aqueous solution, moisture adjustment, and pulverized raw material with aqueous solution in contact with aqueous solution. It is characterized by including the process to perform.

  In the manufacturing method of the flavor raw material by this invention, in one Embodiment, the aqueous solution which contacts the grind | pulverized raw material may be set to the temperature of 60-100 degreeC.

  Moreover, in a drying process, in one Embodiment, the moisture content of a raw material piece can be adjusted to 5 to 30 weight%.

  The step of bringing the pulverized raw material into contact with the aqueous solution can be performed by a method of immersing the raw material in the aqueous solution or a method of passing through the raw material.

  The surface coating step can be performed using a fluidized bed granulator or a high speed stirrer.

  According to another feature of the invention, there is provided a flavor seasoning comprising a flavor ingredient produced by the method of the invention. The flavor seasoning according to the present invention is, for example, a dashi pack seasoning in which only the flavor raw material is filled in a liquid-permeable bag (paper filter bag, non-woven fabric, etc.), or protein hydrolysis in the flavor raw material. It can be provided as a dashi pack seasoning which is filled with a liquid-permeable bag by adding an umami seasoning such as a product, yeast extract, sodium glutamate, sodium inosinate and the like.

  The step of pulverizing the above-mentioned conventional dried raw material increases the efficiency for pulverizing the raw material to increase its surface area and bringing it into contact with the aqueous solution in the next step, and from the finally obtained flavor raw material or flavor seasoning. “Dashi” is easily extracted. Further, in the step of bringing the ground raw material pieces into contact with the aqueous solution and drying, the surface of the extracted flavor raw material concentrate in the next step can be easily coated by adjusting the moisture limitedly by the aqueous solution contact and drying. In other words, since the extracted flavor raw material concentrate has liquid type and powder type, the moisture content of the dry flavor raw material is adjusted to match the moisture content of the extracted flavor raw material concentrate itself so that it can be used for both types. Is to adjust.

  In the method for producing a flavor raw material according to the present invention, a raw material such as conventional fish salmon is used as a raw material, and the raw material is pulverized to increase the surface area, thereby making it easier to extract “dashi”. In addition, once the contact is made with the aqueous solution and then dried, the taste and fragrance variation of the conventional flavor raw materials collected at various production areas and harvesting times are made constant and the moisture is adjusted. Furthermore, after that, the extract flavor raw material concentrates that can reinforce the taste and aroma of the dashi are coated on the surface of the raw material that has been brought into contact with the aqueous solution, so that “dashi” can be removed in a short time.

  According to the production method of the present invention, it is possible to efficiently produce a quality-stable flavor raw material regardless of the production area, harvest time, and grade, as compared with the conventional flavor raw material, and the main component is the stable flavor raw material. Packed seasonings can be provided. With this packaged seasoning, you can take dashi in a short time with a simple operation when you take dashi for cooking when cooking, and at the same time take dashi of the same quality at any time Is possible. Furthermore, the flavor ingredients made by this production method and the flavor seasonings using this flavor ingredient can provide a “dashi” dish with a uniform and stable flavor and aroma in a short time with simple operations. is there.

Below, the manufacturing method of this invention is demonstrated.
The manufacturing method of this invention includes the process of grind | pulverizing the raw material defined by the "flavor seasoning quality display standard" of the Ministry of Agriculture, Forestry and Fisheries to the average particle diameter of 1-5 mm and obtaining a raw material piece. The raw materials that can be used in the production method of the present invention are not limited, but considering quality and workability in the subsequent process, such as knots, scallops, dried shiitake mushrooms, dried fish, etc. Is more desirable. These recommended raw materials can be used alone or in combination.

  A method for pulverizing the flavor raw material is not particularly limited, and a known method can be applied. For example, a device that can be used for normal food production, such as a high-speed rotational impact shear type pin mill, a hammer type mill, a roll type roller mill, or a bowl mill, can be used.

  As for the raw material which became the powder form by being grind | pulverized, it is desirable that the average particle diameter is the range of 1-5 mm. In the case outside this particle size range, for example, if the particle size is smaller than 1 mm, it becomes lumpy when the surface is coated with a fish knot extract, kelp extract or the like, and the flavor materials are easily consolidated. On the other hand, when the particle diameter is 5 mm or more, it takes time to penetrate and diffuse the aqueous solution when the pulverized raw material in the next step is brought into contact with the aqueous solution, and it becomes an obstacle to uniform moisture content. It will take a long time. Considering the workability and productivity of each step after such a pulverization step, the average particle size of the powdery raw material is preferably 1 to 5 mm.

  The production method of the present invention includes a step of bringing a raw material piece into contact with an aqueous solution. By bringing the raw material pieces into contact with the aqueous solution and increasing the water content, it is easy to adjust the water content for surface coating of fish bun extract, kelp extract, etc. as the extract flavor ingredient concentrate in the next step Become. Conventional flavor ingredients include fish bonito such as bonito, soda bonito, mackerel, and horse mackerel, and boiled fish such as boiled and chin, but the water content varies depending on the type, production area, and season. When these are used in a mixture of not only one type but also a plurality of types, the moisture content of each flavor raw material is greatly different, and the quality varies. Therefore, it becomes easy to adjust the water content of the pulverized raw material pieces to a constant level by pulverizing them and bringing them into contact with an aqueous solution. The moisture content of various conventional flavor raw materials is very wide, ranging from 8 to 35% by weight. In order to narrow this wide variation in water content, the raw material piece is once brought into contact with the aqueous solution to increase the water content.

  The aqueous solution in the present invention is not particularly limited. Although it may be water, it may contain other components such as a seasoning component and a flavor component depending on the incidental purpose as long as it is used in the production of food. Examples thereof include alcohol, seasoning liquid, extract, flavor and the like.

  The step of bringing the raw material piece into contact with the aqueous solution is not particularly limited as long as the method results in the aqueous solution contacting and penetrating the raw material piece. For example, a method of immersing a raw material piece in an aqueous solution, a method of passing an aqueous solution through the raw material piece, or a method of spraying an aqueous solution on the raw material piece can be used.

  Here, the amount of the aqueous solution to be brought into contact with the raw material piece can be arbitrarily set, but in order to sufficiently contact and infiltrate the aqueous solution into the raw material piece, it is at least twice the weight of the raw material piece. Is desirable. Moreover, 60-100 degreeC is preferable as the temperature of the aqueous solution made to contact with a raw material piece. When the raw material piece is brought into contact with an aqueous solution of 60 ° C. or lower, it is not preferable from the viewpoint of controlling microbial growth. In addition, when manufacturing to the next process is considered, it also includes the meaning of avoiding the production of a scented smell.

  The raw material pieces brought into contact with the aqueous solution are subjected to solid-liquid separation using a metal mesh, punching metal, filter cloth or the like. By this solid-liquid separation, it is possible to separate excess moisture from the raw material pieces in contact with the aqueous solution. The raw material pieces from which the excess water has been removed are subjected to the subsequent drying, moisture adjustment step, and surface coating steps such as fish knot extract and kelp extract as the extracted flavor raw material concentrate. In addition, the excess water separated by solid-liquid separation may contain some taste ingredients, flavor ingredients, etc. eluted from the raw material pieces. It can also be used as a food ingredient.

  The production method of the present invention includes a step of drying a raw material piece after contacted with an aqueous solution, adjusting the water content, and coating the surface with a fish knot extract, kelp extract, etc. as an extract flavor raw material concentrate.

  A method for drying is not particularly limited. Known machines and methods, for example, aeration drying, rotary drying, air flow drying, fluidized bed drying, etc., can be used within a range suitable for the purpose of the present invention. Also, the drying conditions are not particularly limited. By drying the raw material pieces that have been brought into contact with the aqueous solution, it is possible to adjust the water content to coat the surface of the raw material pieces with the fish flavor extract, kelp extract, etc., which are the extracted flavor raw material concentrates in the next step. Since the moisture content of the raw material pieces varies depending on whether the flavor raw material concentrate is liquid or powder, the method, time, and temperature that are the drying conditions also vary. For example, when the extracted flavor raw material concentrate is a liquid, the moisture content of the raw material pieces is desirably 10% by weight or less. Conversely, when the extracted flavor raw material concentrate is a powder, it is 15 to 30% by weight. It is desirable that

  There is no particular limitation on the method of coating the raw material pieces whose moisture has been adjusted with the surface of the fish flavor extract, kelp extract or the like as the extracted flavor raw material concentrate. Known machines and methods can be used within a range suitable for the purpose of the present invention. Also, the coating conditions are not particularly limited. By surface coating fish extract, kelp extract, etc. as the extracted flavor raw material concentrate, the quality of conventional flavor raw materials varies depending on the type, place of origin, harvest time, production time, etc. Problems such as change in taste and flavor of “dashi” can be solved. By coating the extracted flavor raw material concentrate on the surface of the dried and adjusted raw material pieces, the flavor and flavor of the flavor raw material can be made uniform and stable. The reason for coating the surface is that “dashi” can be extracted in a short time when the user uses this coating flavor raw material and takes “dashi”. When the extracted flavor raw material concentrate is seasoned into a dry flavor raw material piece by infiltration or the like instead of surface coating, it takes time to extract “dashi” by consumers.

  As a method of coating the dried flavor-adjusted raw material pieces with the extracted flavor raw material concentrate, for example, there is a method of using a fluidized bed granulator (for example, “Flow Coater” manufactured by Freund Sangyo Co., Ltd.). In this case, the dried and moisture-adjusted raw material pieces are put in a container, air is sent from below and suspended in the air, and coating is performed by spraying a liquid extract flavor raw material concentrate together with a binder therein. In this case, by setting the initial moisture content of the raw material pieces to 10% by weight or less, the liquid extract flavor raw material concentrate can be easily coated. In addition, as another method, there is a method using a high speed stirrer (for example, “High Speed Mixer” manufactured by Fukae Pautech Co., Ltd.), and the dried and moisture-adjusted raw material pieces and powdered extracted flavor raw material concentrate are put in a container. Coat by rotating at high speed. In this case, by setting the initial moisture content of the raw material pieces in the range of 15 to 30% by weight, the powdery extracted flavor raw material concentrate is easily coated.

  In this coating process, we do not stick to liquid type and powder type of extracted flavor raw material concentrates such as bonito extract and kelp extract. If the target product you want to coat is not only the flavor ingredients but also the flavor seasonings, add the ingredients to be coated to the extracted flavor ingredients concentrate, the taste ingredients such as yeast extract and protein hydrolysate, sodium glutamate, etc. Umami seasonings or flavoring ingredients such as various flavors. Although what was finally coated may become a flavor raw material or a flavor seasoning, the flavor raw material of the present invention is obtained when the final moisture content is 5 to 12% by weight.

  The flavor raw material of the present invention may be commercialized as a powder flavor raw material as it is, or it may be blended in a flavor seasoning such as dashi stock or dashi pack, or food such as sprinkles, for example. . 5 to 12% by weight of the final moisture content is a preferable level from the viewpoint of suppressing microbial growth during storage of the coated flavor raw material or the flavor seasoning itself. Furthermore, it is more stable by stabilizing the moisture content of this coating flavor raw material and flavor seasoning to 5 to 12% weight narrower than 8 to 35% by weight of the variation in water content of conventional various flavor raw materials. Can provide a flavor raw material and a flavor seasoning as a uniform “dashi” raw material.

EXAMPLES Hereinafter, although an Example and a comparative example are given and this invention is demonstrated concretely, this invention is not limited to these Examples.
(Manufacture of flavor ingredients)

Mixing 50% by weight of dried bonito (coarse bonito) and 50% by weight of soda bonito (coarse bonito) by a conventional method, and using a hammer mill (hammer mill manufactured by Takeuchi Seisakusho Co., Ltd.) The mixture was pulverized to obtain a mixed raw material piece. 500 g of the obtained mixed raw material was put in a stainless steel container having a volume of 5 L, 3 L of water was added thereto and heated to 90 ° C., and after reaching a temperature of 90 ° C., it was immersed for 10 minutes while maintaining 90 ° C. . After soaking, the mixed raw material pieces were solid-liquid separated with a filter cloth. The average moisture content of the mixed raw material pieces at this time was 15.3% by weight before water contact and 58.8% by weight after water contact.
The mixed raw material pieces after solid-liquid separation were thinly arranged in a tray and dried with a shelf type hot air dryer at 80 ° C. for 4 hours to adjust the water content to about 10% by weight. The dried raw material pieces thus obtained were put into a fluidized bed granulator, and in parallel, 70% by weight of liquid bonito extract and 30% by weight of liquid kelp extract were premixed and diluted with an equal amount of water. In the fluidized bed granulator, the dried raw material pieces are suspended in suspension by blowing air at 80 ° C., and the bonito extract / kombu extract diluted therein is 25% by weight with respect to 75% by weight of the dried flavor raw material pieces. It was sprayed and dried to coat. The final moisture content of the coating raw material pieces was 9 to 11% by weight. This was used as the flavor raw material of Example 1.

  As in Example 1, bonito and soda bonito produced by the conventional method were pulverized, dried in contact with water to obtain dried raw material pieces. 65% by weight of this dry raw material is put into a high speed mixer (High Speed Mixer manufactured by Fukae Pautech Co., Ltd.), and in parallel, powdered bonito extract 15% by weight, powdered kelp extract 7.5% by weight, powdered yeast extract 12.5% by weight Was added and mixed at high speed for 10 minutes at a main shaft (vertical) rotational speed of 5000 rpm and a secondary shaft (horizontal) rotational speed of 2000 rpm for coating. The final moisture content of the coated raw material pieces was 11 to 12.8% by weight. 20% by weight of the coated raw material pieces, 70% by weight of bonito crushed pieces manufactured by the conventional method, and 10% by weight of Soda bonito crushed pieces are mixed for 20 minutes with a ribbon mixer, and 8 g is filled in a polyethylene terephthalate non-woven bag. did. This was used as the dashi pack flavor raw material of Example 2.

Comparative Example 1

  Mixing 50% by weight of dried bonito (coarse bonito) and 50% by weight of soda bonito (coarse bonito) produced by the usual production method, and using a hammer mill (hammer mill manufactured by Takeuchi Seisakusho Co., Ltd.) to obtain an average particle size of about 2 mm To obtain a mixed flavor raw material piece. The moisture content of this mixed flavor raw material piece was 13 to 16% by weight, and this was used as the flavor raw material of Comparative Example 1.

Comparative Example 2

  The bonito 80% by weight and the soda bonito 20% by weight produced by the usual production method were mixed and pulverized into a powder having an average particle size of about 2 mm with a hammer mill to obtain a mixed flavor raw material piece. The moisture content of this mixed flavor raw material piece was 13 to 16% by weight, and 8 g of this was filled into a non-woven bag made of polyethylene terephthalate. This was used as a dashi pack flavor raw material of Comparative Example 2.

Experimental example 1

(Comparison evaluation of “Dashi” extracted from flavor ingredients)
The flavor raw materials of Example 1 and Comparative Example 1 were put in a stainless steel container having a volume of 3 L each in 60 g, 2 L of water was added thereto, and the mixture was heated at 95 ° C. for 20 minutes to extract “dashi”. Thereafter, only the supernatant liquid was taken out with a filter cloth to obtain “dashi”. The panelists who trained the “dashi” were compared and evaluated for the flavor, especially the taste, of the “dashi”. The results are shown in Table 1.

  As shown in the results of Table 1, the sample of Example 1 is different from Comparative Example 1, which is a flavor raw material in the conventional manufacturing method, and the texture of the fragrance is not only scented but also meaty scent. The titer became stronger. This is because the umami component of Comparative Example 1 is only sodium inosinate, whereas in Example 1, in addition to bonito sodium inosinate, amino acids such as kelp extract are added. This is thought to be due to the increased potency due to the synergistic effect.

Test example 2

(Comparison evaluation of "Dashi" extracted from dashi pack flavor ingredients)
1 bag (8 g weight) of each of the dashi pack flavor materials of Example 2 and Comparative Example 2 was put into a 2 L stainless steel container, 700 ml of water was added thereto, and heated at 95 ° C. for 5 minutes. Is extracted. After that, the dashi pack was taken out together with the bag, the amount of water absorbed and taken out by the dashi pack was calculated, and corrected with a graduated cylinder to obtain “dashi”. In addition, 1 bag (8g weight) of the dashi pack flavor material of Comparative Example 2 was put into a 2L stainless steel container, 700ml of water was added thereto, and heated at 95 ° C for 20 minutes to extract "dashi". Then, the amount of water absorbed and taken out by the dashi pack was calculated in the same manner as described above, and corrected with a graduated cylinder to obtain “dashi” (Comparative Example 2-2). The panelists who trained these “dashi” were compared and evaluated for the flavor of “dashi”, particularly the taste. The results are shown in Table 2.

  As a result of the extraction of “dashi” in the dashi pack of Table 2 in a short time, Example 2 has a richer taste and thickness than Comparative Example 2. The effect of using “dashi” extraction in a short time was recognized. In addition, compared with Comparative Example 2-2 as a result of normal time extraction in Comparative Example 2, the strength of the taste power in short-time extraction in Example 1 was recognized.

  The demand for flavoring ingredients called “dashi” and “dashi-no-mochi” and “dashi-dashi pack” for cooking is increasing with the development of the food service industry and the food service industry. Flavor ingredients such as bonito, soda bonito, and other fish ingredients such as dried bonito, dried kelp and dried shiitake mushrooms are often processed from marine products and agricultural products. Currently. Furthermore, it is expected that the trend of simplification of “dashi” taking in the used food service industry, the prepared food industry or ordinary households will continue to accelerate further in the future.

  Under such circumstances, the matters required for flavor ingredients or flavor seasonings, that is, “dashi” can be removed with a simple operation, “dashi” can be removed in a short time, and the taste, aroma, etc. of the “dashi” taken. In order to meet the demands of consumers that the product is always constant and stable, the flavor raw material manufacturing method of the present invention is more stable than the conventional flavor raw material, and the flavor raw material can be obtained in a short time. Furthermore, a flavor seasoning using the flavor raw material as a main raw material can be provided.

Claims (8)

  A step of finely pulverizing at least one dried raw material such as dried bonito, soda dried bonito, dried boiled fish, kelp or shiitake mushrooms manufactured in a conventional manner to an average particle diameter of 1 to 5 mm, and bringing the finely crushed raw material into contact with an aqueous solution A process comprising: a step of contacting with an aqueous solution followed by a drying step for adjusting moisture; and a step of surface-coating an extracted flavor raw material concentrate such as fish paste extract and kelp extract on the ground raw material contacted with the aqueous solution. Raw material manufacturing method.   The method according to claim 1, wherein the aqueous solution used for contacting the pulverized raw material is a temperature aqueous solution of 60 to 100 ° C.   The manufacturing method according to claim 1, wherein the moisture content of the raw material pieces is adjusted to 5 to 30% by weight.   The method according to any one of claims 1 to 3, wherein the step of bringing the pulverized raw material into contact with the aqueous solution is performed by a method of immersing the raw material in the aqueous solution or a method of passing through the raw material.   The manufacturing method according to any one of claims 1 to 4, wherein the surface coating step is performed using a fluidized bed granulator or a high-speed stirrer.   The production method according to any one of claims 1 to 5, wherein the final moisture content after surface coating is 5 to 12% by weight.   The flavor raw material manufactured by the manufacturing method of any one of Claims 1-6.   The flavor seasoning containing the flavor raw material of Claim 7.