JP2013158246A - Composition for reinforcing flavor of food and drink containing stock of dried fish - Google Patents

Abstract

PROBLEM TO BE SOLVED: To manufacture food and drink containing stock of dried fish, the whole flavor of which is reinforced to improve palatability, in simple operation and at a low cost.SOLUTION: A composition for reinforcing the flavor of food and drink containing dried fish includes: dried fish; a subcritical water treated material obtained by treatment for 1-120 minutes in an environment contacting with water put in the subcritical state under high temperature and high pressure condition such as a temperature of 130-230°C and a pressure of 0.26-12.5 MPa to stock lees of dried fish or a by-product generated in manufacturing fish and shellfish processed foods; and a water soluble solvent extract of the treated material concerned. In a method of manufacturing food and drink containing stock of dried fish, the above composition is contained.

Description

The present invention relates to a subcritical water treated product such as fish knots; and further relates to a flavor enhancing composition for food and drink containing fish koji stock made of a water-soluble solvent extract of the treated products.
Moreover, this invention relates to the manufacturing method of the fish-bowl stock containing foodstuffs with the enhanced flavor characterized by including the said composition.

Fish bun stock (extract from fish bun) is a composition that contains inosinic acid, which is an umami ingredient, and many flavoring and flavoring ingredients. is there.
Foods and drinks including fish soup stock include soy sauce, ponzu, soup, miso soup, boiled seasoning, pot seasoning, seasoning vinegar, sauces, dressings, etc. The food and drink that occupies an important position in daily food.
Therefore, various methods have been tried to improve the taste and aroma of foods and drinks containing fish bun stock.

For example, as a conventional technique for improving the flavor of fish stocks (Patent Document 1), a flavor component (flavor) is obtained by extraction with subcritical carbon dioxide (Patent Document 2) and recovered. The technique etc. which provide a flavor component etc. are mentioned.
However, in these methods, since only a part of the flavor components is applied, the flavor tends to be unnatural.
In addition, technologies related to the removal of smoked scents from fish stock (Patent Document 3), extraction of thick stock (Patent Document 4), and mitigation of miscellaneous taste (Patent Document 5) are also disclosed. Is a technology that removes a part of the flavor-inhibiting components (cause of raw odor, etc.), so it was not a technology that can positively enhance the preferred flavor.

  In addition, a technique (Patent Document 6) is disclosed in which a fish peptide is treated with a protease to produce a tetrapeptide (peptide consisting of 4 amino acid residues) having a taste-enhancing effect. However, this method requires a suitable reaction using a specific strong alkaline protease, and in order to obtain the tasty peptide on a production line scale, it is a technique having problems in terms of operation and cost. .

JP 2011-097854 JP Japanese Patent Laid-Open No. 10-057008 JP 2006-288203 A JP2008-099628 JP 2011-078325 JP JP 2002-255994 A

  SUMMARY OF THE INVENTION An object of the present invention is to solve the above-mentioned problems and to produce a fish koji stock containing food and drink with enhanced taste and enhanced palatability by a simple operation and at a low cost.

  As a result of intensive studies, the present inventors treated fish buns and the like with subcritical water under specific conditions, thereby adding fish bun stock containing food and drink to the extract extracted from the treated product with a water-soluble solvent. It has been found that there is an effect of enhancing the overall flavor of the product.

The present invention has been made based on these findings.
That is, the present invention according to [Claim 1] is a temperature of 130 to 230 ° C. and a pressure of 0.26 to 12.5 with respect to by-products generated when producing fish buns, fish buns, or processed foods. The present invention relates to a subcritical water treatment product obtained by treating for 1 to 120 minutes in an environment in contact with water in a subcritical state under high pressure and high pressure conditions of MPa.
The invention according to [Claim 2] relates to a flavor enhancing composition for foods and drinks containing fish-boiled fish stock, comprising the water-soluble solvent extract of the processed product according to claim 1.
In addition, the invention according to [Claim 3] relates to a method for producing a food product containing fish stocks, characterized by containing the composition according to claim 2.
The invention according to [Claim 4] relates to the production method according to Claim 3, wherein the food or drink is soy sauce or vinegar.
In addition, the invention according to [Claim 5] relates to a food and drink containing fish stock obtained by the production method according to Claim 3 or 4.
The invention according to [Claim 6] relates to a method for enhancing the flavor of food and drink containing fish bun stock, characterized in that the composition according to claim 2 is contained.
The invention according to [Claim 7] relates to a method for enhancing a flavor of a food or drink according to claim 6, wherein the food or drink is soy sauce or ponzu.

According to the present invention, it is possible to remarkably enhance the overall flavor of the fish-boiled soup stock-containing food and drink and enhance the palatability. Thereby, it becomes possible to manufacture the fish-bowl stock containing food / beverage products by which the palatability was significantly improved only by simple operation.
In addition, by using the fish bonito soup stock as a raw material for the flavor enhancing composition in the present invention, it is possible to greatly reduce the amount of raw material used in the production of fish bonito stock containing food and drink.
In addition, the present invention is expected to be a technology that can effectively use the soup stock that is often discarded as industrial waste due to processing problems (odor, cost, etc.) even if it is used poorly or used. .

It is a figure which shows the result of sensory evaluation of soup in Example 1 (2). In the figure, ◆ indicates the evaluation of the soup 1 to 4, and ■ indicates the evaluation of the control (normal bonito soup stock: control). (Note that in this sensory evaluation, all items showed values between 3 and 5, so the evaluation points in FIG. 1 were enlarged between 2 and 5.) (A) Tsuyu 1-1: A subcritical water treatment extract at 170 ° C replaces 30% of the normal amount of nitrogen in bonito stock. (B) Tsuyu 1-2: A subcritical water treatment extract at 180 ° C, replacing 30% of the normal amount of nitrogen in bonito stock. (C) Tsuyu 1-3: A subcritical water treatment extract at 190 ° C that replaces 30% of the normal amount of nitrogen in bonito stock. (D) Tsuyu 1-4: Soy sauce with 30% less nitrogen than normal bonito soup stock. It is a figure which shows the result of the sensory evaluation of the ponzu in Example 1 (3). In the figure, ◆ indicates the evaluation of Ponzu 1 and ■ indicates the evaluation of the control (normal Ponzu: control). (Note that in this sensory evaluation, since all items showed values between 3 and 5, the evaluation points in FIGS. 2a and 2b were enlarged between 2 and 5). In Example 2 (3), it is the chromatograph obtained by carrying out HPLC analysis of the subcritical water processing extract. (A) Absorption peak at 210 nm. (B) Absorption peak at 280 nm. In Example 2 (4), it is a chromatograph obtained by HPLC analysis of the reaction solution obtained by subjecting the subcritical water treatment extract to protease treatment. (A) Absorption peak at 210 nm. (B) Absorption peak at 280 nm.

The present invention relates to a subcritical water treated product such as fish knots; and further relates to a flavor enhancing composition for food and drink containing fish koji stock made of a water-soluble solvent extract of the treated products.
Moreover, this invention relates to the manufacturing method of the fish-bowl stock containing foodstuffs with the enhanced flavor characterized by including the said composition.

[Raw fish, etc.]
In the present invention, any material can be used as a raw material for the subcritical water treatment as long as it is a “fish section”.
As used herein, fish buns are fish that have been boiled and then dried until they become firm. ) And the like.
In addition, as the processing raw material, it is particularly preferable to use bonito, boiled and dried, etc. in view of supply amount and price.
In addition, there are no particular limitations on the types of processed fish knots that are raw materials for treatment, such as bare knots, rough knots, and dried knots. Also, the shape and size can be thin, thick, coarsely crushed, pulverized, powdered (powder, fine powder), or the like. In consideration of operability and processing / extraction efficiency, a coarsely pulverized product, a pulverized product, and a powdery product are preferable.

In addition, as the subcritical water treatment raw material in the present invention, the “fish stock” of the above fishfish can be used.
The soup stock is a residue discharged in large quantities after extracting the fish stock. Moreover, it is a material containing a large amount of protein before decomposition of the water-soluble peptide which is an active ingredient of the present invention.
For this reason, it is preferable to use the soup stock as a processing raw material because the raw material cost can be greatly reduced. It is recognized as the most suitable raw material in the present invention.

Moreover, as the processing raw material, 'by-products generated when producing processed seafood products' can be used.
Specific examples of such by-products include fish breams that occur when processing and processing seafood, and cut-offs that occur during the molding process, especially the excision sites of seafood that occur during the primary processing process (eg, head, throat, haramo). be able to. In particular, a dry product at the excision site can be mentioned.
Here, the production of seafood processed foods refers to the production of seasonal products (fish paste), frozen products, frozen foods, dried products, salted products, dried products, salted products, salmon products, canned marine products, etc. is there.

In the present invention, when any of these raw materials is used, it is possible to impart a flavor enhancing effect by subcritical water treatment, but the flavor of the final product (fish food stock containing food and drink) differs depending on the raw material. It becomes.
Therefore, in the present invention, raw materials can be arbitrarily selected and used in consideration of compatibility with the final product. For example, when producing soy sauce and ponzu vinegar, it is preferable to use bonito, anchovy sardines, and soup stock.
Moreover, in order to change the flavor of the final product, a mode in which two or more kinds are mixed and used is also possible.

[Conditions for subcritical water treatment]
In the present invention, a process of obtaining a processed product by treating the raw material in an environment in contact with “subcritical water” is essential.
Here, the water in the subcritical state is a liquid in appearance by pressurizing (high-temperature and high-pressure treatment) water in the range of the boiling point (100 ° C) at normal pressure to the critical temperature (374 ° C). However, it refers to a state of water to which energy much higher than that of a normal liquid water molecule is given. The water in the subcritical state has completely different properties from the normal liquid water state, such as a low relative dielectric constant and a large ionic product.
In the present invention, a specific protein contained in the raw material is hydrolyzed to bring about a specific water-soluble peptide having a flavor-enhancing action by bringing the fish buns or the like that are the raw material into contact with subcritical water. It becomes possible.
In the case where a solvent in a subcritical state other than water (for example, carbon dioxide of Comparative Example 1 described later) is used, the desired effect in the present invention cannot be obtained.

-High-temperature and high-pressure conditions 130-230 ° C can be adopted as the temperature conditions for the subcritical water treatment. Note that the higher the temperature, the stronger the decomposition effect is. However, when the temperature is too high, the decomposition proceeds excessively and a burning odor is imparted, which is not preferable.
Therefore, in order to avoid imparting a burning odor, it is desirable to carry out at 220 ° C. or less, particularly 200 ° C. or less. In order to achieve a sufficient protein hydrolyzing action within a practically acceptable time range, it is preferably performed at 150 ° C. or higher, particularly 170 ° C. or higher.

The protein hydrolysis action in the subcritical water treatment is hardly affected by pressure conditions. Therefore, as the pressure condition in the present invention, any pressure can be adopted as long as the subcritical state of water is ensured at the above temperature. For example, the pressure condition of 0.26 to 12.5 MPa can be processed without any problem. can do.
In consideration of the operation for adjusting the pressure such as pressurization and depressurization and the labor of the equipment, it is preferable to employ the saturated water vapor pressure at the above temperature.

As the time for performing the subcritical water treatment, 1 to 120 minutes can be basically employed.
However, in the treatment at a high temperature (specifically, 220 ° C. or more), if the treatment time is long, decomposition tends to proceed excessively and a slight burnt odor tends to be imparted. Therefore, more preferably, when it is carried out at 220 ° C. or higher, it is more preferable to carry out within 30 minutes or less, particularly 20 minutes or less.

In the present invention, treatment with “critical water” having a critical point of 374 ° C. or higher and 22 MPa or higher is not suitable.
Water molecules in the critical state have a higher energy than water molecules in the subcritical state and exhibit completely different properties. When treated with the water, the protein contained in the raw material is degraded to the amino acid level, and a treated product containing the desired water-soluble peptide cannot be obtained.

-Aspect of subcritical water treatment In the subcritical water treatment in the present invention, the aspect of any of the following (I) and (II) is used as an aspect in which the raw fishfish and the like are in contact with water in a subcritical state. Can be adopted.

Specifically, it is possible to adopt an aspect in which (I) water is added to a raw material and the liquid water is brought into a subcritical state to exert an action of degrading proteins in the raw material.
In the embodiment, the solid-liquid ratio (solid: liquid) is not particularly limited, but for example, 1: 0.2 to 1:20, preferably 1: 0.5 to 1:10, and further 1: 0.8 to 1: 5. Can be hydrated. In addition, after hydration, it is desirable to make the raw material and water uniformly mixed (by stirring or mixing).

In addition, as the subcritical water treatment, it is possible to adopt a mode in which (II) the raw material is not hydrolyzed and treated with subcritical saturated steam.
In this aspect, since it is not necessary to perform operations such as hydration and mixing, batch processing can be performed.

-Entrainer When subcritical water treatment is performed in the above mode (I), it is possible to include an entrainer (additive) shown below in water.

For example, when “acetic acid” is added as an entrainer, the protein hydrolysis efficiency in the subcritical water treatment can be improved.
The higher the concentration of acetic acid, the better the protein hydrolysis efficiency in the subcritical water treatment. However, if the concentration is too high, the final product (fish food stock containing food and drink) will be given an acid odor. It is not preferable.
The upper limit of acetic acid concentration is less than 15% (w / v), especially 7.5% (w / v) or less, more than 3.75% (w / v), more than 2% of the liquid part. It is desirable that the content be less than (w / v).
Moreover, as a lower limit, in the case where the purpose is to improve decomposition with acetic acid, for example, 0.3% (w / v) or more, particularly 0.75 (w / v) or more can be mentioned.

When "ethanol (EtOH)" is added as an entrainer, the flavor of alcohol can be imparted to the final product (fishery stock containing food and drink).
However, if the EtOH concentration is high, the hydrolyzed peptide precipitates and the extraction efficiency tends to decrease, which is not preferable. In addition, the final product (fish-boiled stock containing food and drink) is unfavorable because it smells of alcohol.
The upper limit of the EtOH addition concentration is less than 17.5% (v / v), more than 10% (v / v), especially less than 3.5% (v / v) with respect to the liquid part. It is desirable to contain.
Further, the lower limit value may be a concentration at which aggregation by EtOH is not observed, and examples thereof include 1% (v / v) or more.

When “sodium chloride (NaCl)” is added as an entrainer, a salty taste can be imparted to the final product (fish food stock containing food and drink).
However, when the NaCl concentration is too high, the hydrolyzed peptide is salted out, which is not preferable. In addition, the final product (fish koji stock containing food and drink) becomes too salty, which is not preferable.
The upper limit of NaCl concentration is less than 12.5% (w / v), more than 10% (w / v), especially 5% (w / v) or less relative to the liquid part. It is desirable to contain.
Further, the lower limit value may be a concentration that imparts an appropriate salty taste, and examples thereof include 0.5% (w / v) or more.

In addition, when 'sodium hydroxide (NaOH)' is added, umami can be further imparted to the final product (fishery stock containing food and drink). This is an effect produced by the hydrolysis action being promoted by sodium hydroxide and partly being decomposed to the amino acid level. That is, the umami of an amino acid is given to the final product.
In this treatment, the higher the NaOH concentration is, the more the amino acid production is promoted by hydrolysis, and the umami of the final product (fish koji stock containing food and drink) can be enhanced.
The upper limit of the concentration of NaOH added is not particularly limited, and examples thereof include 40% (w / v) or less, particularly 24% (w / v) or less, with respect to the liquid portion.
The lower limit may be any concentration that provides umami, for example, 2% (w / v) or more, particularly 5% (w / v) or more, and further 12.5% (w / v) or more. Can be mentioned.

[Active ingredients for flavor enhancement]
The subcritical water treatment hydrolyzes proteins contained in the raw fish sections and produces many peptides. Among them, a specific peptide which is an active ingredient of the present invention is also included.
The water-soluble peptide is a specific type of peptide having a molecular weight of 5 to 20 kDa (particularly 6 to 10 kDa, more preferably about 7 kDa) and exhibiting water solubility.
Moreover, since the said water-soluble peptide is an amino acid composition containing many hydrophobic side chains, it exhibits a strong bitter taste and cannot be used as a food or drink. However, by adding (containing) the peptide to the fish stock and food / beverage product, the effect of enhancing the flavor of the food / beverage product as a whole is exhibited.

  In addition, the said water-soluble peptide is a component which is not contained at all in the fish clauses etc. which are not processed by subcritical water. That is, the water-soluble peptide cannot be extracted simply by soaking and drip extraction of fish clauses and the like by conventional methods.

[Extraction process]
In the present invention, the processed product after the subcritical water treatment is subjected to an extraction operation with a water-soluble solvent, whereby a composition comprising the extract and having a flavor enhancing action (the water-soluble peptide is used as an active ingredient). Flavor enhancing composition) can be recovered.

Specifically, in the case of the above-mentioned subcritical water treatment mode (I) (a mode in which the subcritical water treatment is performed by adding water to the raw material) as the extraction operation, the water-soluble peptide produced by the subcritical water treatment itself Can be simultaneously performed.
On the other hand, in the case of the above-mentioned subcritical water treatment mode (II) (in which water is not added to the raw material but treated with saturated water vapor in the subcritical state), an operation for extracting the produced water-soluble peptide from the treated product is required. It becomes.

As an operation for extracting the water-soluble peptide, an operation for immersing the treated product in a water-soluble solvent or an operation for drip extraction can be employed. Specifically, it can be performed by a mode in which mixing and stirring are performed after immersion.
The solvent temperature at the time of extraction may be room temperature, but may be a solvent heated to 30 to 100 ° C. (preferably 60 to 98 ° C.).
Here, water can be used as the water-soluble solvent. Specifically, an aqueous solution to which an entrainer soluble in water is added can also be used.
As an entrainer, various compounds and food materials can be selected in consideration of the flavor of the final product. For example, acetic acid, ethanol, sodium chloride, and sodium hydroxide can be added. It is also possible to add inorganic acids such as hydrochloric acid; organic acids such as lactic acid, citric acid, malic acid, tartaric acid and gluconic acid; and seasonings such as salt, sugar, soy sauce, vinegar, mirin and liquor; .

After performing this extraction operation, the extract containing the water-soluble peptide can be recovered by removing the raw material residue by solid-liquid separation.
For example, filtration (filter paper, diatomaceous earth filtration, filter cloth, membrane filter, ceramic membrane, etc.), centrifugation, column purification, etc. can be employed.
Moreover, the extract of the extract containing the water-soluble peptide can be obtained by concentrating and drying the extract as necessary.
In addition, fractionation can be performed by HPLC or the like to obtain a purified product of the fraction containing the peptide in extremely high purity.

[Addition to food and drink containing fish stocks]
By adding (containing) the extract (flavor enhancing composition) obtained by the above-described process to a food or drink containing fish koji stock, the overall flavor of the food or drink can be significantly enhanced.
Here, as “flavored fish stock containing food and drink” which is a flavor enhancement target, all foods and beverages containing fish stock can be used.
Specifically, Tsuyu (noodle soup, tentsuyu, hot pot soup, etc.), ponzu, dashi nomoto, soup (including dry powder), miso soup (including dry powder), boiled seasoning, hot pot seasoning , Seasoning vinegar, sauces, dressings and the like.
In addition, as fish soup stock contained in these foods and drinks, specifically, from bonito, tuna, mackerel, horse mackerel, chin, sardine, urume, niboshi (for example, boiled anchovy) Refers to (extract).

The flavor enhancing composition of the present invention enhances the flavor (for example, richness, thickness, dashi feeling, aftertaste, etc.) derived from fish bun stock, and at the same time has the effect of improving the flavor of the entire food and drink.
For example, soy sauce contained in soup and citrus flavors (fruit juice, etc.) contained in ponzu have the effect of making the user feel enhanced.

In the process for producing the food and drink, the following object can be achieved by adding the flavor enhancing composition of the present invention.
For example, (i) In addition to a conventional production recipe, by further adding the flavor enhancing composition of the present invention, it is possible to produce 'a food or beverage whose overall flavor is enhanced or improved compared to a normal food or beverage' It becomes possible to do.
In addition, (ii) by reducing the amount of raw material used, and by adding the flavor enhancing composition of the present invention so as to supplement the flavor of the reduced amount, 'the amount of raw material used is reduced and the flavor of normal food and drink Makes it possible to produce a food and drink as it is.
For example, it can be added in place of fish buns, flavor improving components (yeast extract, seafood extract, livestock meat extract, amino acid solution, etc.), soy sauce, fruit juice and the like.

The addition amount (content) of the flavor enhancing composition of the present invention to a food or drink varies depending on the degree of purification of the flavor enhancing composition, the type of the target food or drink, and the purpose of the addition. What is necessary is just to adjust and adjust suitably the quantity by which the enhancement effect is show | played.
For example, in the case of adding an extract of subcritical water treated product (flavor enhancing composition) in the production of soy sauce, the amount of the liquid is preferably 0.1% to 40%, more preferably 0.5 to 30%, still more preferably 1-20%.
Moreover, as a ratio in terms of the amount of nitrogen relative to the fish stock (for the total amount of nitrogen in the fish stock + the nitrogen content of the flavor enhancing composition), 0.4% to 74.5%, more preferably 1.8% to An addition amount of 68.6%, more preferably 3.5 to 59.3% is suitable.

  EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated, the scope of the present invention is not limited by these.

[Preparation Example 1] "Preparation of dashi candy"
Dashi koji used as a raw material in the following examples was prepared.
About 6 times the amount of hot water at about 98 ° C was added to the crushed bonito, and ordinary bonito stock was extracted by the drip method. Then, the dashi stock left as a residue was collected and used for the following tests.

[Example 1] “Flavor enhancement effect of subcritical water treatment extract”
Sub-critical water treatment was performed using fish bun stocks and the effect of the extract on the taste was investigated.

・ (1) "Preparation of subcritical water treatment extract"
Prepared in Preparation Example 1 in the reaction vessel of a high-pressure microreactor (OM Labtech Co., Ltd.-MMJ modified so that it can be pressurized from the outside), but prepared in Preparation Example 1 except that 12g, acetic acid aqueous solution (3% acetic acid after mixing) , Water was added to a solid-liquid ratio of 1: 1 and sealed.
The treatment was performed for 10 minutes at the temperature shown in Table 1 at which the water in the reaction vessel became a subcritical state and the saturated water vapor pressure. The pressurization was performed by connecting a pressure resistant stainless steel tube to a reactor and a nitrogen gas cylinder and using nitrogen gas with a filling pressure of 14.7 MPa.
After cooling, the obtained treatment liquid was filtered through No. 2 filter paper, and the filtrate was recovered as a “subcritical water treatment extract” (extracts 1-1 to 1-3). Sensory evaluation was performed on the taste of each extract, and the results are shown in Table 1.

  As a result, it was shown that the taste of the extract itself obtained by subcritical water extraction from dashi koji has a strong bitter taste, and it is inappropriate to use it as a food or drink. Moreover, it was shown that the degree of bitterness becomes stronger as the treatment temperature is higher.

・ (2) Sensory evaluation of soup
Each subcritical water treatment extract obtained was added to prepare “soup”. Each subcritical water treatment extract obtained above was added in an amount that would replace 30% of the normal amount of nitrogen in the bonito soup, and 1000 ml of “tsuyu” having the composition shown in Table 2 was prepared (tsuyu 1-1 ~ 1-3).
As a comparative sample, 1000 ml of soy sauce was prepared by substituting water with 30% less nitrogen from ordinary bonito stock (tsuyu 1-4).
As a control for each sensory evaluation, 1000 ml of normal bonito soup stock (control) was prepared.

  The prepared soup 1-1 to 1-4 were subjected to sensory evaluation in contrast to the control soup (normal soup stock dashi soup). Twenty expertly trained panelists rated each item shown in Figure 1 on a 7-point scale (7 being the best rating). The average score of the evaluation points is shown in FIG.

As a result, in the soup that substituting 30% of the normal bonito soup stock with the subcritical water treatment extract (tsuyu 1-1 to 1-3: ◆ in Fig. 1A to C), the normal soup stock soup stock (control) : It was shown that an equivalent flavor was obtained as compared with (■ in FIGS. 1A to 1C).
In particular, it was shown that the soy sauce to which the 180 ° C. treated extract was added had an overall enhanced flavor of the soy sauce compared to the usual soy sauce stock.
On the other hand, in the soy sauce (tsuyu 1-4: ◆ in Fig. 1D) in which the amount of normal bonito stock was reduced by 30%, the preferred taste of bonito stock was weakened.

For this reason, the subcritical water treatment extract has the effect of enhancing the preferable taste of the soup (full body, thickness, soy sauce feeling, dashi feeling, preferable taste of bonito soup stock, aftertaste, etc.) Has been shown to have a strengthening effect.
And by this action, it was shown that there is a possibility that the raw material for the production of soup can be greatly reduced.

・ (3) "Sensory evaluation of Ponzu"
Moreover, the obtained subcritical water treatment extract was added to prepare “Ponzu”. Composition shown in Table 3 by adding Extract 1-2 (subcritical water treatment extract at 180 ° C) in an amount that replaces the yeast extract (flavoring supplement) added in the normal formulation Of "Ponzu" was prepared (Ponzu 1-1).
As a comparative sample, 1000 ml of vinegar obtained by removing only yeast extract from ordinary vinegar was prepared (ponzu 1-2).
In addition, 1000 ml (control) of normal ponzu was prepared as a control for each sensory evaluation.

  The water was cooked using the above-prepared ponzu 1-1 to 1-2, and sensory evaluation was performed in comparison with the control vinegar (ordinary vinegar). Thirty professionally trained panelists rated each item shown in Figure 2a, b on a 7-point scale (7 being the best rating). The average score is shown in Fig. 2a and b.

As a result, Ponzu (Ponzu 1-1: Fig. 2) was substituted for the total amount of yeast extract with the subcritical water treatment extract.
In a) and b)), it was shown that the same flavor was obtained as compared with normal vinegar (control: ■ in FIGS. 2a and 2b).
In contrast, Ponzu (Ponzu 1-2), in which only the yeast extract was removed from normal Ponzu, had a weakened Ponzu flavor overall (data not shown).

From this, the subcritical water treatment extract has the effect of enhancing the preferred taste of ponzu (fruit juice, mellowness, taste, taste, richness, soy sauce, preferred taste of bonito soup, etc.) It was shown that it has the effect of enhancing the overall flavor.
And the possibility that the raw material (especially expensive yeast extract) in manufacture of a vinegar can be reduced significantly by the said effect | action was shown.

[Example 2] "Active ingredient having flavor enhancing action"
About the said subcritical water processing extract, the analysis regarding the active ingredient which has the effect | action which enhances flavor was performed.

・ (1) `` Molecular weight distribution ''
In accordance with the method described in Example 1, in a reaction vessel of a high-pressure microreactor, prepared in Preparation Example 1, except that 12 g, acetic acid aqueous solution (acetic acid degree 0.6% after mixing), water, solid-liquid ratio 1 : 5 was added and sealed. Treatment for 20 minutes was performed at 170 ° C. and 5 MPa at which the water in the reaction vessel became subcritical.
After cooling, the obtained treatment liquid was subjected to solid-liquid separation with a 0.2 μ filter to obtain a filtrate (extract 2-1). The obtained filtrate was fractionated with the molecular weights shown in Table 4, and the total nitrogen content (%) (= concentration with respect to the whole liquid amount) of each fraction was measured and shown in Table 4.

  As a result, it was shown that 95% of the nitrogenous molecules contained in the subcritical water treatment extract (extract 2-1) are water-soluble polymers having a molecular weight of 5 kDa or more.

・ (2) “Fraction having a flavor enhancing effect”
The subcritical water-treated extract (Extract 2-1) was subjected to ultrafiltration with a molecular weight of 5 kDa to obtain a low molecular fraction having a molecular weight of 5 kDa or less (Extract 2-2). These total nitrogen contents (%) were measured and shown in Table 5. The total nitrogen amount was analyzed using a total nitrogen measuring device Sumigraph NC-220F (manufactured by Sumika Chemical Analysis Co., Ltd.).

Each subcritical water treatment extract obtained was added to prepare “soup”. The above subcritical water treatment extract was added to 1000ml of concentrated soup (twice of soup soup): the same amount of nitrogen was brought in, and water was added to prepare 2438ml of soup ( Tsuyu 2-1 and 2-2).
As a control, only 1000 ml of concentrated soup was diluted with water to prepare 2438 ml of soup (control).
The prepared soup 2-1 and 2-2 were subjected to sensory evaluation in comparison with the control soup. The results are shown in Table 5.

As a result, the effect of enhancing the overall flavor was observed in the filtrate (extract 2-1: stock solution) of the subcritical water treatment extract at 170 ° C. (Tsuyu 2-1).
On the other hand, the low molecular fraction of 5 kDa or less (Dashi 2-2) did not show any effect of enhancing the flavor (Tsyu 2-2).
From this, it was shown that the active ingredient having the action of enhancing the overall flavor is a water-soluble polymer of 5 kDa or more.

・ (3) `` Identification of fractions with flavor enhancing effect ''
The subcritical water-treated extract (extract 2-1) was fractionated into 30 fractions by HPLC. HPLC was performed under the conditions shown in Table 6 using a controller manufactured by Waters Corporation, a two-wavelength detector, a pump, a fraction collector, and a size exclusion chromatography column (G3000PWxl) manufactured by Tosoh Corporation. The detection result at 210 nm is shown in FIG. 3A, and the detection result at 280 nm is shown in FIG. 3B.

20 mL of each fraction obtained was concentrated and desalted four times by centrifugal ultrafiltration (manufactured by Sartorius Stedim Biotech GmbH, Vivaspin, 3,000 MWCO), and adjusted to a volume of 500 μL with ultrapure water.
Fractions 5-8, Fraction 9-12, Fraction 13-16, Fraction 17-20, Fraction 21-24 were each made into one group to prepare each mixed solution (AE). These were added to concentrated soup (Two soup soup soup: Mitsukan) to prepare the soup, and the sensory evaluation of the first stage was performed.
As a result, the flavor enhancing action was observed in the mixed liquid C (fractions 13-16), but the flavor enhancing action was not observed in the mixed liquids A, B, D, and E.

Thus, for each of the fractions 13, 14, 15, and 16 contained in the mixed solution C, soy sauce was prepared in the same manner, and the sensory evaluation at the second stage was performed.
As a result, a flavor enhancing action was observed in fraction 16, but a flavor enhancing action was not observed in other fractions 13-15.

From these results, it was shown that 'fraction 16' shown in the chromatogram of Fig. 3 has an effect of enhancing the flavor.
In addition, since the absorption peak at fraction 280 was remarkably higher than the absorption peak at 210 nm, fraction 16 was strongly suggested to be a fraction containing a large amount of peptide, not a nucleic acid such as DNA.
Moreover, it was shown from the correlation with molecular weight that the molecular weight of the component contained in the fraction 16 is 5-20 kDa.

・ (4) "Verification by protease treatment"
To the subcritical water treatment extract (extract 2-1), 1.0% of protease (manufactured by Shin Nippon Chemical Industry Co., Ltd., Sumiteam FP-D) was added and reacted at 57 ° C. for 76 hours.
Then, the reaction solution was added to concentrated soup (twice with soup soup: Mitsukan) to prepare soup and sensory evaluation was performed.
As a result, in the solution after the protease reaction, the flavor enhancing action that the extract before the reaction had was not recognized.

The protease reaction solution was subjected to HPLC analysis in the same manner as described above. The detection result at 210 nm is shown in FIG. 4A, and the detection result at 280 nm is shown in FIG. 4B.
As a result, it was shown that most of the peak (a) in fraction 16 was decomposed into small peaks (b).

From these results, it was strongly suggested that among the components contained in the peak of fraction 16, the active component having a flavor enhancing action was a peptide.

・ (5) "Percentage of peptide nitrogen"
The types of nitrogenous molecules contained in the subcritical water treatment extract (extract 2-1) were analyzed. In addition, the difference in composition due to the difference in the properties of the side chains of amino acids was analyzed.
Analysis was performed using an amino acid automatic analyzer JLC-500N manufactured by JEOL Ltd.
For measurement of the free amino acid nitrogen, the supernatant obtained by centrifuging the extract 2-1 at 15,000 g for 10 minutes and filtering it with a 0.45 μm filter was subjected to analysis.
Peptide nitrogen was measured by adding concentrated hydrochloric acid to Extract 2-1 and hydrolyzing it in a boiling water bath, drying at 40 ° C. under reduced pressure, and re-dissolving in water.
The results of these analyzes are shown in Table 7. In addition, Table 8 shows the analysis results for normal bonito soup stock (control).

As a result, it was revealed that the nitrogenous molecules contained in the subcritical water-treated extract (extract 2-1) accounted for 97.1% (most) of peptide nitrogen.
Moreover, it was shown that the amino acid composition which comprises the peptide nitrogen of a subcritical water processing extract contains many amino acids which have a hydrophobic side chain. It was speculated that this would cause bitterness.
On the other hand, in normal bonito soup stock (control), it was shown that only free amino acids were extracted from bonito and almost no peptide nitrogen was extracted.
From these results, it has been clarified that the extract extracted by the subcritical water treatment has significantly different constituents from ordinary bonito soup stock.

・ (6) “Consideration of active ingredients”
From the above results in the examples, it was strongly suggested that the active ingredient having a flavor enhancing action in the subcritical water treatment extract is “5-20 kDa water-soluble peptide”.
The conclusion is supported by the fact that most of the components of bonito (about 77%) are composed of protein (the rest is 15% moisture, 4% ash, 3% lipid).

[Example 3] “Examination of subcritical water treatment conditions”
The effect of each condition on the production of subcritical water treatment extract was studied.

・ (1) "Effects of temperature and time"
To the raw material storage tank of the continuous subcritical water treatment apparatus, 粕, acetic acid aqueous solution (acetic acid degree 0.6% after mixing) and water prepared in Preparation Example 1 were added so that the solid-liquid ratio was 1: 4. Then, it was poured into the apparatus while stirring and homogenizing.
The stirred and homogenized mixture (slurry) was transferred to the processing section through the preheating section. In the processing part, it processed so that it might pass in the time shown in Table 9 under each temperature shown in Table 9, and the subcritical processing conditions of 5.0 Mpa (constant pressure). Then, after passing through the cooling section, it was received and collected in the treated product tank.
The obtained treatment liquid was stirred and homogenized, and a small amount was collected and filtered with No. 2 filter paper, and the filtrate was recovered as a “subcritical water treatment extract”. The total nitrogen content (%) of each extract was measured and shown in Table 9.

As a result, it was shown that the total nitrogen content (extraction efficiency) of the obtained subcritical water treatment extract was greatly improved by increasing the treatment temperature from 150 ° C to 170 ° C.
This was presumed to be due to an increase in the efficiency of hydrolyzing the protein contained in the soup stock into a water-soluble peptide by increasing the temperature of the subcritical water.
Moreover, it was shown that by increasing the treatment time, the amount of hydrolyzed peptide increases and the extraction amount can be improved.

・ (2) "Influence of pressure"
In accordance with the method described in Example 1, the reaction vessel of the high-pressure microreactor was prepared in Preparation Example 1, except that 12 g of cocoon and 48 ml of water were added and sealed at a solid-liquid ratio of 1: 4.
The treatment was carried out for 10 minutes (constant time) at a temperature of 180 ° C. (constant temperature) at which the water in the reaction vessel becomes a subcritical state and each pressure condition shown in Table 10.
After cooling, the obtained treatment liquid was filtered with No. 2 filter paper, and the filtrate was recovered as “the obtained subcritical water treatment extract”. The total nitrogen content (%) of each extract was measured and shown in Table 10.

As a result, it was shown that the total nitrogen content of the obtained subcritical water treatment extract was almost constant, and the extraction amount was hardly affected by the pressure.
This was presumed to be because the hydrolysis of the protein contained in dashi koji was hardly affected by pressure.
In an actual manufacturing process, it is presumed that it is preferable to carry out the reaction under a certain amount of pressure in order to prevent scattering of the raw material due to boiling.

[Example 4] "Detailed examination of optimum extraction temperature and time"
In the production of the subcritical water treatment extract, the extraction temperature and time were examined in detail.

・ (1) Extraction efficiency
Except that the treatment was carried out for the time shown in Table 11 at the temperature shown in Table 11 and its saturated water vapor pressure, the method of Example 3 (2) (the soup stock in Preparation Example 1, the solid-liquid ratio 1) : 4, a method using a high-pressure microreactor), a subcritical water treatment extract was prepared. Then, the total nitrogen content (%) of each extract obtained was measured, and the results are shown in Table 11.

  As a result, similar to Example 3, it was shown that the higher the treatment temperature, the higher the extraction efficiency and the higher the nitrogen content. It was also shown that the longer the treatment time, the better the extraction amount and the higher the nitrogen content.

・ (2) "Evaluation of subcritical water treatment extract"
The following evaluation was performed about each extract obtained by the said subcritical water process.
(i) First, the amount of residue removed after filtration was evaluated in three stages. The evaluation was “I”: few residues (high efficiency), “II”: there were residues, and “III”: many residues (low efficiency).
(ii) The brownness of the filtrate was also evaluated in three stages. The evaluation was “A”: light brown, “B”: brown, “C”: dark brown, and the results are shown in the upper right of each cell in Table 12.
(iii) Moreover, sensory evaluation of the filtrate (extract) was performed. The evaluation is particularly about bitterness, and “0”: no bitterness, “-1”: slightly bitter, “-2”: bitter, “-3”: very bitter, “-4”: extremely bitter The results are shown below each cell in Table 12.
In addition, as for other taste evaluations, “water”: watery, “burnt”: smelling burnt, “intensity”: burnt itself is marked with those abbreviations. .

As a result, it was shown that the higher the temperature and the longer the treatment time, the less (i) the residue after filtration, (ii) the darker brownness of the filtrate, and (iii) the stronger the bitterness. .
This is presumed to be due to an improvement in the hydrolysis efficiency of the protein contained in the dashi stock into the peptide.
Moreover, it was shown that the subcritical water treatment extract itself of dashi koji has a strong bitter taste, and it is unsuitable to use it as a food or drink.

・ (3) Sensory evaluation of soup
Each subcritical water treatment extract obtained was added to prepare “soup”. Concentrated soup (twice with soup soup: Mitsukan) 2.5ml of the above subcritical water treatment extract is a constant amount of nitrogen (30% of the total amount of nitrogen added to the normal soup stock) %) And water was added to prepare 5.25 ml of soup.
As a control, only 2.5 ml of concentrated soup was diluted with water to prepare 5.25 ml of soup (control).

Then, sensory evaluation of each soup was performed and the results are shown in Table 13.
(i) When compared to the control for “strength of flavor”, “0”: no change in flavor or cannot be evaluated with significant change, “+1”: light flavor, “+2” : Gives a weak flavor, “+3”: Gives a slightly strong flavor, “+4”: Gives a strong flavor overall, by numerical values.
In addition, as “an evaluation of other tastes”, “water”: watery, “raw”: raw smell, “incense”: fragrant, “scented”: too fragrant, “burnt”: scented like burnt, “Burning”: Burnt-like bitterness is strong, “Extreme bitterness”: Burning-like bitterness is recognized to be extremely strong, and those abbreviations are attached.
(ii) “Food suitability” as the soup has four stages: “◎”: extremely suitable, “○”: suitable, “△”: not suitable, “×”: unsuitable Possible).

As a result of the evaluation, it was shown that the subcritical water treatment extract having a temperature condition of “130 to 230 ° C.” has an effect of suitably enhancing the flavor of soup.
This is presumably because the water-soluble peptide of 5 to 20 kDa or more, which is the active ingredient, is suitably generated by the subcritical water treatment in the temperature range.
Moreover, it was shown that the conditions under which the soup flavor can be suitably enhanced are preferably 130 to 220 ° C, more preferably 170 to 200 ° C.

As a reaction time, it was recognized that the treatment can basically be performed in the range of 1 to 120 minutes. However, when processing at a high temperature (especially 220 ° C. or more), the burning time becomes longer as the treatment time becomes longer. There was a tendency to be given.
In order to avoid imparting a burning odor, it was determined that it is preferable to carry out at a temperature of 220 ° C. or higher for 30 minutes or less, preferably 20 minutes or less.

[Example 5] “Study of entrainer (additive): acetic acid”
The addition of acetic acid was investigated as an entrainer (additive) added during subcritical water treatment.

・ (1) "Preparation of subcritical water treatment extract"
Except that the acetic acid solution prepared to the concentration of acetic acid shown in Table 14 was added to the dashi koji, and the pressure was 1.0 Mpa, in the same manner as in the method of Example 3 (2), A subcritical water-treated extract was prepared (prepared soup stock of Preparation Example 1, solid-liquid ratio 1: 4, treated at 180 ° C., 1.0 MPa, 10 minutes using a high-pressure microreactor).
Then, the total nitrogen content (%) of each extract obtained was measured, and the amount of residue removed after filtration and the brownness of the filtrate were evaluated in the same manner as in Example 4 (2). These results are shown in Table 14.

As a result, it was shown that the extraction efficiency was improved and the nitrogen content was increased by adding acetic acid. This was presumed to be because the hydrolysis efficiency of the protein was improved by the presence of acetic acid.
On the other hand, when the acetic acid concentration was too high (particularly 3.75% or more), it was shown that the treated product was gelled and the amount recovered by filtration was reduced, and that the treated product was given a sour taste.

・ (2) Sensory evaluation of soup
Each subcritical water treatment extract obtained was added and soy sauce was prepared in the same manner as described in Example 4 (3). It was added so that the amount of nitrogen derived from the critical water treatment extract was 30%.) Then, sensory evaluation was performed and the results are shown in Table 15.

As a result, when a subcritical water treatment extract under conditions where the acetic acid concentration is high (especially 15% or more) is added, the resulting soy sauce tends to be given a sour taste and the suitability of the soy sauce is reduced. It has been shown.
In particular, it was shown that the content of less than 3.75% is suitable for particularly suppressing the sourness.

  From the above results, the concentration of acetic acid added as an entrainer in subcritical water treatment is less than 3.75%, preferably about 2% or less, from the viewpoint of both the properties of the subcritical water treatment product and the suitability of the soup flavor. It was shown that it is preferable to carry out with

[Example 6] “Study of entrainer (additive): ethanol”
We investigated the addition of EtOH as an entrainer to be added during subcritical water treatment.

・ (1) "Preparation of subcritical water treatment extract"
Except that water-containing EtOH prepared so as to have the EtOH concentration shown in Table 16 was added to the soup bowl, and the pressure was 1.0 Mpa, in the same manner as in Example 3 (2), A subcritical water-treated extract was prepared (prepared soup stock of Preparation Example 1, solid-liquid ratio 1: 4, treated at 180 ° C., 1.0 MPa, 10 minutes using a high-pressure microreactor).
Then, the total nitrogen content (%) of each extract obtained was measured, and the amount of residue removed after filtration and the brownness of the filtrate were evaluated in the same manner as in Example 4 (2). These results are shown in Table 16.

  As a result, it was shown that when the EtOH concentration is high (especially 17.5% or more), the extraction efficiency decreases and the nitrogen content decreases. This is presumably because the hydrolyzed peptide was aggregated by EtOH.

・ (2) Sensory evaluation of soup
Each subcritical water treatment extract obtained was added and soy sauce was prepared in the same manner as described in Example 4 (3). It was added so that the amount of nitrogen derived from the critical water treatment extract was 30%.) And sensory evaluation was performed and the results are shown in Table 17.

  As a result, when a subcritical water treatment extract with high EtOH concentration (especially, EtOH concentration of 49% or more) is added, the tendency to give an alcoholic odor increases, and the flavor suitability of the resulting soy sauce decreases. It has been shown.

  From the above results, it is shown that the addition concentration of EtOH as an entrainer in subcritical water treatment is preferably less than 17.5%, preferably 3.5% or less from the viewpoint of the properties of the subcritical water treatment product. It was done.

[Example 7] “Study of entrainer (additive): sodium chloride”
We studied the addition of NaCl as an entrainer to be added during subcritical water treatment.

・ (1) "Preparation of subcritical water treatment extract"
Except that the NaCl aqueous solution prepared to have the NaCl concentration shown in Table 18 was added to the soup stock and that the pressure was 1.0 Mpa, in the same manner as in Example 3 (2), A subcritical water-treated extract was prepared (prepared soup stock of Preparation Example 1, solid-liquid ratio 1: 4, treated at 180 ° C., 1.0 MPa, 10 minutes using a high-pressure microreactor).
Then, the total nitrogen content (%) of each extract obtained was measured, and the amount of residue removed after filtration and the brownness of the filtrate were evaluated in the same manner as in Example 4 (2). These results are shown in Table 18.

  As a result, when NaCl concentration was high (especially 12.5% or more), it was shown that extraction efficiency fell and nitrogen content became low. This is presumably because the hydrolyzed peptide was salted out by NaCl.

・ (2) Sensory evaluation of soup
Each subcritical water treatment extract obtained was added and soy sauce was prepared in the same manner as described in Example 4 (3). It was added so that the amount of nitrogen derived from the critical water treatment extract was 30%.) Then, sensory evaluation was performed and the results are shown in Table 19.

  As a result, when a subcritical water treatment extract under conditions with a high NaCl concentration (especially NaCl concentration of 12.5% or more) is added, the tendency to impart a strong salty taste becomes stronger, and the flavor suitability of the resulting soy sauce decreases. It has been shown.

  From the above results, the concentration of NaCl added as an entrainer in subcritical water treatment is less than 12.5%, preferably 5.0% or less, from the viewpoint of both the properties of the subcritical water treatment product and the flavor suitability of soup. It has been shown to be preferred.

[Example 8] “Study of entrainer (additive): sodium hydroxide”
We investigated the addition of NaOH as an entrainer to be added during subcritical water treatment.

・ (1) "Preparation of subcritical water treatment extract"
A NaOH solution prepared so as to have the NaOH concentration shown in Table 20 was added to the soup stock, except that it was neutralized with HCl after the subcritical water treatment, in the same manner as in the method of Example 3 (2), A subcritical water-treated extract was prepared (prepared soup stock of Preparation Example 1, solid-liquid ratio 1: 4, treated at 180 ° C., 1.0 MPa, 10 minutes using a high-pressure microreactor).
Then, the total nitrogen content (%) of each extract obtained was measured, and the amount of residue removed after filtration and the brownness of the filtrate were evaluated in the same manner as in Example 4 (2). These results are shown in Table 20.

As a result, it was shown that the extraction efficiency was improved and the nitrogen content was remarkably increased by adding NaOH. This is presumably because the hydrolysis of the protein progressed with NaOH so that no residue remained.
In addition, since the umami was detected, it was suggested that the peptide was decomposed | disassembled into the amino acid.

・ (2) Sensory evaluation of soup
Each subcritical water treatment extract obtained was added and soy sauce was prepared in the same manner as described in Example 4 (3). It was added so that the amount of nitrogen derived from the critical water treatment extract was 30%.) Then, sensory evaluation was performed and the results are shown in Table 21.

As a result, it was shown that by adding NaOH as an entrainer in subcritical water treatment, umami can be further imparted to the subcritical water treatment extract, which is preferable from the viewpoint of the suitability of the soup flavor. .
In addition, it was estimated that the impartation of the said umami | flavor originates in the amino acid produced | generated from the peptide by hydrolysis.

[Example 9] “Examination of raw materials: types of fish salmon”
As a raw material for subcritical water treatment, we investigated the types of fish clauses.

・ (1) "Preparation of subcritical water treatment extract"
A subcritical water treatment extract was prepared in the same manner as in Example 3 (2) except that 12 g of each raw material shown in Table 22 was added and that the pressure was 1.0 MPa. Solid-liquid ratio 1: 4, treatment at 180 ° C, 1.0Mpa, 10 minutes using a high-pressure microreactor).
Then, the total nitrogen content (%) of each extract obtained was measured, and the amount of residue removed after filtration and the brownness of the filtrate were evaluated in the same manner as in Example 4 (2). These results are shown in Table 22.

  As a result, it was suggested that the same water-soluble peptide as in the case of bonito was extracted even when other fish knot ingredients such as anchovy boiled and tuna bun were used instead of bonito.

・ (2) Sensory evaluation of soup
Each subcritical water treatment extract obtained was added and soy sauce was prepared in the same manner as described in Example 4 (3). It was added so that the amount of nitrogen derived from the critical water treatment extract was 30%.) Then, sensory evaluation was performed and the results are shown in Table 23.

(i) As a result, it was shown that a flavor-enhancing effect can be obtained even when subcritical water-treated extracts of fish sardines such as anchovy sardines and tuna buns are used instead of bonito.
Moreover, it was shown that the flavor different from the case where bonito is used as a raw material is given to the flavor of soup.

[Example 10] “Examination of raw materials: degree of crushing of fish clause”
As a raw material for subcritical water treatment, we examined the types of fish sections.

・ (1) "Preparation of subcritical water treatment extract"
A subcritical water treatment extract was prepared in the same manner as in Example 3 (2) except that 12 g of each raw material shown in Table 24 was added and that the pressure was 1.0 MPa. Solid-liquid ratio 1: 4, treatment at 180 ° C, 1.0Mpa, 10 minutes using a high-pressure microreactor).
Then, the total nitrogen content (%) of each extract obtained was measured, and the amount of residue removed after filtration and the brownness of the filtrate were evaluated in the same manner as in Example 4 (2). These results are shown in Table 24.

(i) As a result, it was suggested that the bitterness became stronger and the extraction efficiency of the water-soluble peptide was improved as the degree of pulverization of the fish knot raw material decreased.
In addition, since the big change was not seen in the total nitrogen content (extraction amount), it was shown that the total extraction amount of a nitrogen molecule does not change.
(ii) In addition, it was shown that the total nitrogen content was improved and the amount of extraction was greatly improved when using ordinary fish buns as raw materials than when using dashi salmon as raw materials.

・ (2) Sensory evaluation of soup
Each subcritical water treatment extract obtained was added and soy sauce was prepared in the same manner as described in Example 4 (3). It was added so that the amount of nitrogen derived from the critical water treatment extract was 30%.) Then, sensory evaluation was performed and the results are shown in Table 25.

(i) As a result, it was shown that the flavor of the soup was changed depending on the degree of pulverization of the fish clause material.
(ii) Moreover, it was shown that the soup with a more enhanced flavor can be prepared by using a sub-critical water-treated extract of normal fish clause instead of dashi.

[Example 11] “Examination of raw materials: Bamboo shoot manufacturing by-products”
As a raw material for subcritical water treatment, we examined whether by-products from bonito manufacturing can be used as raw materials in addition to dashi mash.

・ (1) "Preparation of subcritical water treatment extract"
A subcritical water treatment extract was prepared in the same manner as in Example 3 (2) except that 12 g of each raw material shown in Table 26 was added and that the pressure was 1.0 MPa. Solid-liquid ratio 1: 4, treatment at 180 ° C, 1.0Mpa, 10 minutes using a high-pressure microreactor).
Then, the total nitrogen content (%) of each extract obtained was measured, and the amount of residue removed after filtration and the brownness of the filtrate were evaluated in the same manner as in Example 4 (2). These results are shown in Table 26.

As a result, it was suggested that a water-soluble peptide having the same bitter taste as in the case of bonito was extracted even when strawberry head, throat, and haramo were used.
Moreover, it was shown that the amount of extraction improves significantly compared with the case where dashi koji is used.
In addition, when the broth (concentrated salt paste) of the bonito ripening process was used, since bitterness was not exhibited, it was suggested that the water-soluble peptide was not extracted.

・ (2) Sensory evaluation of soup
Each subcritical water treatment extract obtained was added and soy sauce was prepared in the same manner as described in Example 4 (3). It was added so that the amount of nitrogen derived from the critical water treatment extract was 30%.) Then, sensory evaluation was performed and the results are shown in Table 27.

As a result, it has been shown that the use of subcritical water-treated extract with potato head, throat, and haramo obtained as a by-product of the bonito manufacturing process gives meat flavor and changes the flavor of soup. It was.
Moreover, it was shown that the soup with enhanced flavor can be prepared by adding the subcritical water treatment extract of Atama and Haramo.

[Example 12] “Examination of raw materials: mixing of raw materials”
As a raw material to be subjected to subcritical water treatment, an aspect in which several types of the raw materials studied above were mixed and used was examined.

・ (1) "Preparation of subcritical water treatment extract"
A subcritical water treatment extract was prepared in the same manner as in Example 3 (2) except that 12 g of each raw material shown in Table 28 was added and that the pressure was 1.0 MPa. Solid-liquid ratio 1: 4, treatment at 180 ° C, 1.0Mpa, 10 minutes using a high-pressure microreactor).
Then, the total nitrogen content (%) of each extract obtained was measured, and the amount of residue removed after filtration and the brownness of the filtrate were evaluated in the same manner as in Example 4 (2). These results are shown in Table 28.

  As a result, it was shown that the components of the subcritically treated water extract changed and the flavor changed when the fish knot raw materials were mixed.

・ (2) Sensory evaluation of soup
Each subcritical water treatment extract obtained was added and soy sauce was prepared in the same manner as described in Example 4 (3). It was added so that the amount of nitrogen derived from the critical water treatment extract was 30%.) And sensory evaluation was performed and the results are shown in Table 29.

  As a result, by using a subcritically processed water extract mixed with fish knot ingredients, not only the flavor of the soup is enhanced, but also the flavor of the soy sauce and meaty flavor is added, and the flavor of the soup is changed. It has been shown.

[Example 13] "Examination of extraction from a sub-critical saturated steam-treated product"
The subcritical water treatment in the above example was a treatment method in which the raw material was brought into contact with subcritical “liquid water”. Therefore, it was examined whether it is possible to adopt a mode in which the raw material is treated with subsaturated 'saturated steam'.

・ (1) `` Subcritical saturated steam treatment ''
Prepared in Preparation Example 1, except that 100 g of candy was weighed on a tray and left in the reaction tube of a batch-type superheated steam cracking apparatus.
In order to eliminate temperature unevenness in the apparatus, the inside of the pipe was depressurized by −1.0 MPa, and then “superheated steam” at each temperature shown in Table 30 was injected into the pipe and treated for 10 minutes. After cooling, the processed material on the tray was collected and subjected to property observation and flavor sensory evaluation.
Then, 5 times the amount of water was added to the treated product and filtered through No. 2 filter paper, and the filtrate was recovered as a “subcritical water treatment extract”. The total nitrogen content (%) of each extract was measured and sensory evaluation was performed. These results are shown in Table 30.

As a result, it was shown that the nitrogen content (extraction efficiency) was significantly improved with the temperature rise even by the saturated steam treatment in the subcritical state.
From this, it was shown that even in the treatment with “saturated water vapor” in the subcritical state, the protein in the soup stock is hydrolyzed into a water-soluble peptide.

・ (2) Sensory evaluation of soup
Each subcritical water treatment extract obtained was added and soy sauce was prepared in the same manner as described in Example 4 (3). It was added so that the amount of nitrogen derived from the critical water treatment broth was 30%.) And sensory evaluation was performed and the results are shown in Table 31.

As a result of the evaluation, it was shown that the extract extracted from the saturated steam-treated product in the subcritical state also has an effect of enhancing the flavor of soup.
From this result, it was shown that an embodiment in which the raw material dashi soot is treated with saturated steam directly in the subcritical state without any pretreatment is possible.
In addition, in the said example, in the soy sauce which added the extract from a 190 degreeC processed material, flavor aptitude was a little low. This is presumed to be because the amount of the hydrolyzed peptide was increased and the bitter taste was exhibited because the amount of the extract was constantly added in this example.

[Example 14] "Examination of blending ratio in soup"
In preparing the soup, the ratio of the subcritical water treatment extract to the soup was examined.

・ (1) "Preparation of subcritical water treatment extract"
Except that filtration was performed by diatomaceous earth filtration, the method of Example 3 (1) (prepared soup of Preparation Example 1, acetic acid concentration 0.6%, solid-liquid ratio 1: 4, using a continuous subcritical water treatment device) The subcritical water treatment extract was prepared in the same manner as described above.
The total nitrogen content of the obtained subcritical water treatment extract was 0.43%.

・ (2) “Sensory evaluation of 4 times diluted soup”
A subcritical water-treated extract was added to 2.0 ml of concentrated soup at a ratio (as a liquid amount) shown in Table 32 to prepare a soup diluted 4 times. Further, the ratio of the amount of nitrogen derived from the flavor enhancing composition to the total amount of nitrogen derived from the fish stock and subcritical water treatment extract (flavor enhancing composition) in this case was calculated. Then, sensory evaluation was performed in comparison with control (subcritical water treatment extract-free addition) soup, and the results are shown in Table 32.

・ (3) "Sensory evaluation of 2-fold diluted soup"
The obtained subcritical water-treated extract was added to 2.0 ml of concentrated soup to obtain a soup with a 2-fold dilution as shown in Table 33 (as a liquid amount). Further, the ratio of the amount of nitrogen derived from the flavor enhancing composition to the total amount of nitrogen derived from the fish stock and subcritical water treatment extract (flavor enhancing composition) in this case was calculated. And sensory evaluation compared with the control (subcritical water treatment extract-free addition) soup was carried out, and the results are shown in Table 33.

・ (4) “Optimum range of blending amount”
Judging comprehensively from the results of the above-mentioned 2-fold diluted soup and 4-fold diluted soup, the range of the amount added to the soup of the subcritical water treatment extract (external percentage) is preferably 0.1% to 40% as the liquid volume (0.4% to 74.5% in terms of nitrogen content), more preferably 0.5 to 30% (1.8% to 68.6% in terms of nitrogen content), more preferably 1 to 20% (3.5 to 59.3% in terms of nitrogen content) ).

[Comparative example 1] “Examination of supercritical carbon dioxide treatment”
We examined whether it is possible to produce and extract peptides with a flavor-enhancing effect by carbon dioxide treatment in a supercritical state instead of subcritical water treatment.

・ (1) "Preparation of supercritical carbon dioxide treated extract"
Prepared in Preparation Example 1 in the reaction vessel of a high-pressure microreactor (OM Lab Tech Co., Ltd.-MMJ modified so that it can be pressurized from the outside), except that 12 g and those shown in Table 34 (dry ice, water, etc.) ) Was poured into the container, and the container was immediately sealed.
The amount of dry ice (solid) was adjusted so that the volume of the injected carbon dioxide as a liquid was 1: 4.

However, the container containing the soup stock and dry ice was heated to sublimate the dry ice into a gas. At this time, the internal pressure rapidly increases because it is in a closed container, but when the critical temperature is exceeded and the critical pressure is exceeded, carbon dioxide becomes a supercritical fluid (the critical point of carbon dioxide is a temperature of 31.1 ° C, a pressure of 7.4 MPa). ).
The temperature was set to 50 ° C., and when the pressure was insufficient, the pressure was increased to 10 Mpa with nitrogen gas. This condition was maintained, and the treatment was performed for 60 minutes while stirring the inside (supercritical carbon dioxide treatment). The pressurization was performed by connecting a pressure resistant stainless steel tube to a reactor and a nitrogen gas cylinder and using nitrogen gas with a filling pressure of 14.7 MPa.

After completion of the reaction, heating was stopped, air cooling was performed and the exhaust valve was gradually opened to release the internal gas. Since carbon dioxide is a gas at normal pressure, it is completely separated by this operation.
Thereafter, the processed product in the reaction vessel was collected and the properties were observed.
And 5 times amount water was added to the said processed material, and it left still in a 70 degreeC constant temperature water tank for 22 hours, and extracted the water-soluble component. The extract was filtered through No. 2 filter paper, and the filtrate was recovered as a “supercritical carbon dioxide-treated extract”. As a control, an extract was prepared in the same manner except that no subcritical carbon dioxide treatment was performed. The total nitrogen content (%) and amino acid content of each extract was measured. These results are shown in Table 34.

As a result, no significant difference was observed in the properties of the collected processed material before and after the processing. It was shown that supercritical carbon dioxide treatment does not induce protein degradation and does not produce water-soluble peptides themselves.
The supercritical carbon dioxide extraction method was expected to have organic solvent permeability and extraction power, but this test proved effective in the application of peptide generation and extraction that enhances the overall flavor from dashi mash. It was shown that it was not possible.

  The present invention contributes as a technology that can provide a product with improved palatability and a technology that can greatly reduce the amount of raw materials used in the food and beverage industry that handles fish and shellfish stock containing food and drink (such as soy sauce and ponzu). There is expected.

Claims (7)

  It became a subcritical state at high temperature and high pressure conditions of 130-230 ° C and 0.26-1MPa for the by-products generated during the production of fish buns, fish buns, and processed foods. A subcritical water treatment product obtained by treating for 1 to 120 minutes in an environment that comes into contact with water.   A flavor enhancing composition for food and drink containing fish bun stock, comprising the water-soluble solvent extract of the processed product according to claim 1.   3. A method for producing a food product containing a fish stock, characterized in that the composition according to claim 2 is contained.   4. The production method according to claim 3, wherein the food or drink is soy sauce or ponzu.   A food and drink containing fish bun stock obtained by the production method according to claim 3 or 4.   3. A method for enhancing the flavor of foods and drinks containing fish bonito stock, comprising the composition according to claim 2.   The method for enhancing the flavor of a food or drink according to claim 6, wherein the food or drink is soy sauce or ponzu.