JP2017136007A - Decomposition treated food material and manufacturing method therefor - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a decomposition treated food material, which uses thoroughly bonito and/or a processed article thereof without deteriorating taste and contains all of an umami component, a flavor component and a nutrient component and a method for improving taste enhancing effect containing the decomposition treated food material in other drink and food.SOLUTION: There is provided a manufacturing method of a decomposition treated food material including a process for heat treating bonito and/or bonito processed article and a residue thereof by an extruder and a process for treating the discharged article by heat treatment and extrusion under addition of an enzyme. There is provided a manufacturing method, wherein preferable cylinder temperature of the extruder in the heat treatment is 100°C to 350°C. There is provided a manufacturing method, wherein the enzyme is at least one kind selected from protease, papain, glutaminase, peptidase, nuclease, 5'-deaminase, transglutaminase and lipase and the cylinder temperature of the extruder in a process for treatment by the extruder under the addition of the enzyme is 20 to 80°C.SELECTED DRAWING: None

Description

  The present invention relates to a method for producing a decomposed food material and a method for improving the flavor of food and drink by adding the material, and in particular, a method for producing a decomposed food material obtained by decomposing bonito, and the material. The present invention relates to a method for adding and improving the flavor of food and drink.

  Conventionally, as a method of making fishery products including bonito and processed products into food materials, firstly, use of water-soluble components such as inosinic acid and flavor components, which are umami components, by water immersion or hot water extraction (for example, fishery products) Dashi). Secondly, it is possible to cleave protein, which is the main component, and use the released amino acid as a taste component such as umami (for example, an amino acid solution). Thirdly, the raw material itself can be dried and pulverized, and used as a flavoring raw material as it is as a flavored food material.

  In the above first method, elution of cloudy and turbidity is suppressed, preferable flavor and umami are extracted, and by selecting a fresh raw material, an ingenuity is obtained to obtain an extract with reduced undesirable flavor such as raw odor. Although yes, the extraction residue was mainly waste. That is, in the above first method, although the extract obtained has a good flavor, the extraction residue still contains a large amount of nutrients and taste ingredients such as protein, and the effective use of the raw material There was a problem.

  On the other hand, there is a method in which the extraction residue is decomposed into an amino acid solution and used as in the second method. In the second method, it can be a means to solve the problem of the first method, but since a decomposition treatment is performed under strong acidity, a flavor material having a rich amino acid-derived taste component can be obtained. The flavor has a problem that a chemical odor is caused by chemical treatment, and a preferable flavor derived from the raw materials (for example, a refined seafood flavor of bonito and a preferable smoked odor of bonito).

  In the third method, the whole raw material is used to make a flavor material, which is excellent in terms of effective use of the raw material, but an unfavorable flavor derived from the raw material (for example, fish and / or a processed product-specific raw odor) , Sulfur odor, metal odor, and burnt odor), and also has a rough texture and low solubility due to the hard structure of the raw material.

  As described above, bonito and its processed products contain a lot of umami, flavor and nutritional ingredients, but they are processed as a flavored food material containing all of these without sacrificing taste. The issue of using the entire product has not been solved.

  With regard to these, several techniques that have been made in view of the above problems have been proposed in the past (see, for example, Patent Documents 1 to 4).

  For example, a technology is known to produce molded fish knotted foods in a much shorter time than ordinary fish knot manufacturing methods by extruding bonito noodles and seasoned raw koji fragments. (Patent Document 1).

  In addition, the quality of raw materials can be reduced by treating powdery dry protein raw materials for a very short period of time without applying pressure to the raw materials using an extruder without a die (opening adjustment valve). There is known a technique for sterilization without sterilization, and a technique for obtaining a food material by enzymatic treatment of this processed product (Patent Document 2).

  In addition, as a means to solve the raw odor when raw fish and fish buns are treated with proteases, the decomposed odors and oxidation are caused by peptides produced by mixing powdered fish buns and steamed liquor and carrying out enzyme treatment (protease treatment). A technique for suppressing raw odor such as odor is known (Patent Document 3).

  In addition, a technique for obtaining a seasoning liquid by solid-liquid separation of a seasoning, and a technique for obtaining a seasoning liquid are known (patents). Reference 4).

Japanese Patent Laid-Open No. 2-97367 WO2007 / 077954 Japanese Patent Laid-Open No. 11-196813 JP 2003-116484 A

  However, in the technique of Patent Document 1, by molding the raw bonito and seasoned raw bonito pieces, the shaped fish knot-like food can be obtained in a much shorter time than the usual fish bun manufacturing method. In the examples, the taste is the same as the conventional method, and the shape and appearance are shown to be good, whereas the fragrance is shown to be weaker than the conventional method. Although the problem of effectively using the whole raw material has been solved, it has become inferior in terms of quality.

  Moreover, although the technique of patent document 2 does not have description of seafood-derived protein in a raw material, it is shown that the quality of a raw material is not reduced in the process of sterilizing a solid protein using an extruder. It has been shown that the key point of the technology is that no burning of protein occurs by performing ultra-high temperature treatment for a short time without applying pressure to the raw material without attaching a die (opening adjustment valve). However, the raw material shown in Patent Document 2 originally has almost no taste or fragrance, and it can be understood from the evaluation result of the degree of coloring in Examples that there is no burning, but it has a burning odor. It simply indicates that there is no degradation in quality. Furthermore, it has been shown that the food material obtained by enzymatic degradation of this product has a high extract rate (decomposition rate) and contains soluble peptides and free amino acids, and has a strong umami and rich taste. . However, as described in the “obtained amino acid solution”, although there is a difference in the presence or absence of salt, the quality of the taste component derived from the raw material is the same as that of the amino acid solution by the conventional acidolysis method. It is no different from a food material with only umami and richness that has lost its original flavor. Therefore, even if it does not depend on the method of patent document 2, the food material which has equivalent quality can be obtained. From the above points, in Patent Document 2, although the problem of effectively utilizing the entire raw material has been solved, the quality of the processed product using the raw material that originally has a flavor has not been confirmed, and is preferably derived from the raw material. It cannot be confirmed that the problem of obtaining a food material using the entire raw material while retaining the flavor has been solved.

  The technique of patent document 3 mentions that the raw odor derived from a raw material is masked by the peptide produced | generated by mixing powdery fish bran and a steamed liquid, and carrying out an enzyme process (protease process), and the quality of processed material will be improved. However, it has been shown that the raw odor itself remains, and the entire raw material cannot be liquefied by enzyme treatment, resulting in a residue, which solves the problem of effectively using the entire raw material. Not.

  In the technique of Patent Document 4, the ratio of the free amino acid and the peptide amino acid is within a certain range when the fish salmon is subjected to enzymatic degradation (protease) treatment and hot water extraction within 10 hours in total to obtain a seasoning. Compared to seasonings, it has been shown that a flavor or flavor, flavor and taste balance and stability, excellent solubility, and less flavor and bitterness can be obtained. This is an excellent technology in terms of conversion. However, according to the particle size in the examples, more than 80% of the material is 100-500 μm, and the human tongue feels “grainy” on the powder, the particle size of the powder is considerably larger than 30 μm. In addition, there is room for improvement in terms of texture, and the time required for enzyme treatment is as long as 1 to 10 hours, and the complexity of the manufacturing process and the treatment time such as hot water extraction treatment and solid-liquid separation as necessary are reduced. In short, there was room for improvement.

  The present invention has been made in view of the above-mentioned problems, and its purpose is to include all umami ingredients, flavor ingredients, and nutritional ingredients using whole processed bonito without impairing taste. It is to provide a flavored food material.

  Another object of the present invention is to provide a method for improving the taste-enhancing effect by incorporating the decomposition-processed food material into other food and drink.

  In order to achieve the above object, the present inventor has intensively studied the extruder and its processing conditions, and as a result, has found the present invention.

  That is, the method for producing a decomposition-processed food material according to the present invention includes a step of heat-treating bonito and / or processed bonito products and their residues with an extruder, and a discharge product that has been heat-treated and extruded, under the addition of an enzyme. And a step of processing again with an extruder.

  Moreover, the preferable embodiment of the manufacturing method of the decomposition | disassembly processing food material of this invention WHEREIN: The cylinder temperature of the said extruder is 100 to 350 degreeC in the said heat processing, It is characterized by the above-mentioned.

  Moreover, in a preferred embodiment of the method for producing a degradation-processed food material of the present invention, the enzyme is at least one selected from the group consisting of protease, papain, glutaminase, peptidase, nuclease, 5′-deaminase, transglutaminase, and lipase. It is a seed, and the cylinder temperature of the extruder is 20 to 80 ° C. in the step of processing with an extruder again under the addition of the enzyme.

  Moreover, in a preferred embodiment of the method for producing a degradation-processed food material according to the present invention, in the step of treating with an extruder again after the addition of the enzyme, an enzyme treatment is performed in which the enzyme is introduced into the extruder, and again in the extruder. It is characterized in that an enzyme is added to the discharged material that has been processed or extruded after the heat treatment, an enzyme dispersion treatment is performed using a dispersing means, and the discharged enzyme-added material is processed again with an extruder.

  Moreover, in the preferable embodiment of the manufacturing method of the decomposition | disassembly processing foodstuff material of this invention, the process by the said extruder is processed using two or more 8-8 axis | shaft co-rotating extruders, or 2 steps | paragraphs. It is characterized by being continuously processed by a tandem extruder having the above cylinder.

  Moreover, the manufacturing method of the decomposition-processed food powder of this invention is characterized by including the process of grind | pulverizing and drying the decomposition-processed food material obtained by the manufacturing method of the decomposition-processed food material of this invention.

  Moreover, in a preferred embodiment of the method for producing a decomposition-processed food powder of the present invention, the pulverization is performed by at least one or more selected from body milling, roll milling, stone mill milling, airflow milling milling, pin mill milling, and jet milling. Characterized in that it is performed by a method.

  Moreover, in a preferred embodiment of the method for producing a decomposition-processed food powder of the present invention, the drying is performed by at least one method selected from a fluid dryer, a vacuum dryer, or an airflow crusher with a drying function. It is characterized by.

  Moreover, in a preferred embodiment of the method for producing a degradation-treated food powder according to the present invention, the degradation-treated food powder obtained by pulverization and drying has an average particle size of 100 μm or less.

  In addition, the method for improving the flavor of the food and drink according to the present invention is obtained by the degradation-processed food material obtained by the degradation-processed food material production method of the present invention and / or the degradation-processed food powder production method of the present invention. The decomposition-processed food powder is added to food and drink.

  According to the decomposition-processed food material of the present invention, by performing an extremely short extrusion process in a specific temperature range, or by further enzymatically treating the extruded product, and / or its processed product can be efficiently processed. Dissolving, not only does not impair taste, but also eliminates unpleasant tastes such as raw odor and bitterness, improves quality, and does not feel rough while using the whole processed bonito and its processed goods It has an advantageous effect that it can provide a flavored food material having the taste of a raw material-derived refined bonito and its processed product, including all of the umami ingredients, flavor ingredients and nutritional ingredients. Moreover, according to the method for improving the flavor of the food or drink according to the present invention, a method for effectively improving the effect of improving the taste of the food or drink is provided by including the decomposition-processed food material of the present invention in another food or drink. There is an advantageous effect of being able to.

  The method for producing a decomposition-processed food material according to the present invention comprises a step of heat-treating bonito and / or processed bonito products and their residues with an extruder, and the discharged product that has been heat-treated and extruded again under the addition of an enzyme. And a step of processing with an extruder. In the present invention, as a starting material, in addition to bonito and / or processed bonito, conventionally, the residue of bonito and / or bonito after taking out the stock is included. Even if it is these residues and was conventionally disposed of, according to the extrusion treatment of the present invention, it is possible to further extract umami components. First, in the present invention, bonito and / or bonito processed products and their residues are heat-treated with an extruder. The extruder is not particularly limited. In a preferred embodiment, in the heat treatment, the cylinder temperature of the extruder is 100 ° C. to 350 ° C. from the viewpoint of efficiently and effectively decomposing a strong cell wall without causing deterioration in quality such as scorching. Preferably, the temperature is 150 ° C to 350 ° C, more preferably 200 ° C to 350 ° C, and particularly preferably around 330 ° C.

  In addition, the bonito of the raw material which can be used in this invention is not specifically limited. For example, examples of bonito include fishes belonging to the genus bonito, such as Honduo, Suma, Soudagatsuo and Hagatsuo, which are classified into the periaceae and mackerel family. In addition, the raw material bonito used in the present invention is not particularly limited. Examples of processed bonito include frozen bonito, salted bonito, dried bonito, grilled bonito, boiled bonito, bonito, namari-bushi, namari (those that have been lowered into salted salmon), and bonito flakes (tuna) and boiled fish The seasoned ones can be mentioned. Examples of residues of processed bonito and bonito include bonito extract and extract of bonito extract (eg, bonito dashi stock), by-products (eg, boiled juice and / or simmered bonito, head, Viscera, haramo, tail, skin, abdominal skin, bone), and molding residues of processed products (eg, tuna residues, shavings during bonito molding).

  The bonito processed products and their residues may be used alone or in combination of two or more.

  In addition, the decomposition-processed food material in the present invention is added to the food as it is, or after being added, dispersed or dissolved in a liquid, or contained in a food or drink such as a seasoning, It is a concept that generically refers to food materials for the purpose of giving taste and other effects to enhance the palatability of foods or to season foods.

  Next, in the present invention, by a heat treatment step with an extruder, a strong fish tissue having bones and scales, etc., and even after removing the strong tissue in advance, through subsequent drying and heat treatment steps, It is said that further enhancement of flavor-improving ingredients, such as umami ingredients, of degraded food materials prepared by disintegrating fish tissue that has been denatured or dehydrated significantly due to protein denaturation, water content has been significantly reduced and hardened From the viewpoint, the discharged material that has been subjected to the heat treatment and extruded is again processed by an extruder under the addition of enzyme. This is because the raw material whose strong fish tissue has been disrupted by the heat treatment process in the extruder has been finely decomposed and the enzyme action is remarkably easy to work. In a preferred embodiment, the enzyme is at least one selected from the group consisting of protease, papain, glutaminase, peptidase, nuclease, 5'-deaminase, transglutaminase, and lipase. Further, in a preferred embodiment, the cylinder temperature of the extruder is from the viewpoint of operating at an optimum temperature at which the action of the added enzyme works most efficiently in the step of processing in the extruder again after the enzyme addition, 20-80 degreeC, More preferably, it is 45-65 degreeC. One advantage of the process in the extruder again after the addition of the enzyme is that it can be reacted in a very short time. That is, it usually takes tens of hours or hundreds of hours without an extrusion process, but can be performed in, for example, 20 seconds to 2 minutes by treating with an extruder again after addition of an enzyme. In addition, the enzyme deactivation condition may be 80 ° C. to 90 ° C. or more, but in order to perform reliable treatment from the viewpoint of the flow rate, about 130 ° C. is more preferable, and the outlet of the extruder for performing the enzyme treatment reaction In this case, the deactivation treatment may be performed by appropriately setting the temperature.

  In addition, about the advantage of the enzyme treatment in an extruder, the process of 100 degreeC-350 degreeC heat processing with the extruder in this invention also by the method by the enzyme treatment by the conventional batch type (enzyme treatment outside an extruder) Because the strong fish tissue is destroyed in the processed food material obtained by the above, the time required for conventional enzyme treatment can be greatly shortened, the process can be made more efficient, and the enzyme under higher moisture The reaction can be performed, the enzyme dispersibility and reactivity are increased, and the reaction time can be lengthened to significantly increase the taste component content and the taste-improving effect. Another advantage of the process is that it is processed in a liquid or slurry form in the conventional batch method, so that a process for separating and recovering the processed product (for example, solid-liquid separation by a filter press or centrifugal separation and subsequent processes). However, the process by this extrusion process can recover the processed product as it is, and there is no need for a separate recovery process, and the process can be greatly rationalized. It is.

  The pressurization / non-pressurization in the extrusion process is as follows. In other words, the pressure during the extrusion process can be processed regardless of whether it is pressurized or non-pressurized, but when pressurized, the processed material expands when discharged from the outlet of the extruder, resulting in a large volume. Therefore, a complicated operation is required for the subsequent processing. On the other hand, when the treatment is performed under non-pressurization, the treated product is ejected in a volume that is almost the same as that before the treatment, so that a special operation is not required for the subsequent treatment, and the handling is easy and more preferable.

  Moreover, in the said heat processing process, it can extrude, adding water. From the viewpoint of ensuring fluidity in the extruder, the amount of water added is 0 to 200 parts by weight of water, preferably 0 to 150 parts by weight of water, based on 100 parts by weight of the bonito and / or processed bonito products. More preferably, it is 0 to 100 parts by weight of water. The reason for setting it to 0 is that there is no need to add water from the beginning of the husk.

  Moreover, it is possible to extrude while adding water in the processing step in the extruder again with the addition of the enzyme. The amount of water added is 30 to 300 parts by weight of water, preferably 30 parts of water for 100 parts by weight of the bonito and / or processed bonito from the viewpoint of ensuring fluidity in the extruder and uniform dispersion of the enzyme. -250 weight part, More preferably, it is 30-200 weight part of water. From the viewpoint of ensuring fluidity and uniform dispersion of the enzyme, it is better to increase the amount.

  Moreover, in a preferred embodiment of the method for producing a degradation-processed food material according to the present invention, in the step of treating with an extruder again after the addition of the enzyme, an enzyme treatment is performed in which the enzyme is introduced into the extruder, and again in the extruder. It is characterized in that an enzyme is added to the discharged material that has been processed or extruded after the heat treatment, an enzyme dispersion treatment is performed using a dispersing means, and the discharged enzyme-added material is processed again with an extruder. That is, in a preferred embodiment of the present invention, continuous enzyme treatment can be performed in which the enzyme is directly fed into the cylinder of the extruder in the step of treating with the extruder again after the addition of the enzyme. Further, in the present invention, in the step of processing again with an extruder under the addition of the enzyme, the enzyme is added to the discharged material after the heat treatment (bonito and / or processed bonito products, and their residues extruded after the heat treatment). Then, batch-type enzyme dispersion treatment is performed using a dispersing means such as a general dry powder mixing machine such as a Henschel mixer, ribbon mixer, rocking mixer, and Nauta mixer, and decomposition processing is performed in the extruder. Can do.

  Moreover, in a preferred embodiment of the method for producing a decomposition-processed food material according to the present invention, the treatment by the extruder is a 2- to 8-shaft co-rotating extruder from the viewpoint of strict control of enzyme dispersibility and its deactivation temperature. From the viewpoint of centralizing these processes and improving the working speed, or to continuously process by a tandem type extruder having two or more stages of cylinders. Features. In the present invention, a 2-8-axis extruder or an extruder having two or more cylinders can be used as long as the heat-extrusion process is performed first and then the extrusion process is performed with the addition of enzyme.

  Next, the manufacturing method of the decomposition | disassembly process food powder of this invention is demonstrated. The manufacturing method of the decomposition-processed food powder of this invention is characterized by including the process of grind | pulverizing and drying the decomposition-processed food material obtained by the manufacturing method of the decomposition-processed food material of this invention. Although there is no particular limitation on the pulverization method, in a preferred embodiment of the method for producing the decomposition-processed food powder of the present invention, the pulverization is selected from body milling, roll milling, stone mill milling, airflow milling milling, pin mill milling, or jet mill It can be performed by any one or more methods. Also, the drying method is not particularly limited, but in a preferred embodiment of the method for producing a decomposed food material of the present invention, the drying is selected from fluid drying, vacuum drying, or an airflow crusher with a drying function. This can be done in one or more ways.

  Further, in a preferred embodiment, the decomposition-processed food powder obtained by pulverization and drying does not give a sense of incongruity to a meal due to an improvement in solubility and dispersibility when added to other foods and drinks and a rough texture. From this viewpoint, the average particle size is 100 μm or less. The average particle diameter can be measured using laser diffraction particle size distribution measurement as a method, for example, using SALD-200V ER (manufactured by Shimadzu Corporation) as an apparatus.

  Next, it will be as follows if the method of improving the flavor of the food / beverage products of this invention is demonstrated. The method for improving the flavor of a food or drink according to the present invention is characterized by adding the above-described decomposed food material such as bonito and / or processed bonito to the food or drink. With regard to bonito and / or processed bonito, residues thereof, and decomposed food material, the description of the above-described decomposed food material of the present invention can be referred to as it is. Thus, the taste improvement effect of food / beverage products can be improved effectively by making the decomposition-processed food material of this invention contain in other food / beverage products.

  Examples of the present invention will now be described, but the present invention is not construed as being limited to the following examples. Moreover, it cannot be overemphasized that it can change suitably, without deviating from the summary of this invention.

<Test Zone 1: Examples 1-3>
First, bonito soup stock after hot water extraction was extruded at a cylinder temperature of 330 ° C without water addition with a twin-screw extruder, and then the enzyme was added to the discharged product in the following combination, and the mixture was again put into the extruder. Extrusion processing was performed at a cylinder temperature of 55 ° C. and water of 140% for the enzyme reaction temperature, and the re-discharged product was dried, and the free amino acid and extract content of the product pulverized with an airflow pulverizer were compared. Reference Example 1 is a product obtained by performing only the heat extrusion treatment in Comparative Example 1. In Example 1, the endo-type protease manufactured by Shin Nippon Chemical Co., Ltd., Sumiteam BNP and the company, carboxypeptidase and leucine aminopeptidase, endo / exo-type balanced protease, Sumiteam FP-G was added to Reference Example 1. And reextruded. Example 2 is a product obtained by reextruding the reference example 1 with Shin-Nippon Chemical Co., Ltd. endo-type protease, Sumiteam BNP, and exo-type protease, Sumiteam LP-G manufactured by the same company. Example 3 is a product obtained by reextruding the reference example 1 with the addition of endo-type protease, Sumiteam BNP and papain enzyme manufactured by Shin Nippon Chemical Co., Ltd. The results are shown in Table 1. In the table, “Cont.%” Indicates “%” relative to Comparative Example 1.

  In Table 1, for amino acid “free bitterness *”, * indicates the total of valine, methionine, isoleucine, leucine, tyrosine, phenylalanine, and arginine.

  Next, Table 2 shows the sensory test obtained by adding the decomposed food materials of Reference Example 1 and Examples 1 to 3 obtained in Table 1 to in-house baked soy sauce (twice).

  As shown in Table 2, in comparison with the untreated product (Comparative Example 1), the enzyme-treated Examples 1 to 3 clearly resulted in better overall evaluation.

<Test section 2: Reference example 2, Examples 4-5>
Next, after bonito powder was extruded 90% with a twin screw extruder at a cylinder temperature of 330 ° C., the enzyme was added to the extruded product in the following combination, and again put into the extruder. Extrusion processing was performed at 55 ° C water at a cylinder temperature of 55 ° C for the enzyme reaction, and the extruded product was dried again, and the amount of free amino acids and the extract content of the product that had been crushed with an airflow crusher were compared. went. Reference Example 2 is a product obtained by performing only the heat extrusion process in Comparative Example 2. In Example 4, the endo-protease manufactured by Shin Nippon Chemical Co., Ltd., Sumiteam BNP and the company, carboxypeptidase and leucine aminopeptidase, endo / exo-type balanced protease, Sumiteam FP-G was added to Reference Example 2. And reextruded. Example 5 is a product obtained by re-extruding the reference example 2 with the addition of Shin-Nippon Chemical Co., Ltd. endo-type protease, Sumiteam BNP and the company's exo-type protease, Sumiteam LP-G. The results are shown in Table 3. In the table, “Cont.%” Indicates “%” relative to Comparative Example 2. In Table 3, for amino acid “free bitter taste *”, * indicates the total of valine, methionine, isoleucine, leucine, tyrosine, phenylalanine, and arginine.

  Next, Reference Example 2, Examples 4 and 5 obtained in Table 3 were added to in-house made and flavored soup (2 times), and the obtained sensory test is shown in Table 4.

  As shown in Table 4, compared with the untreated product (Comparative Example 2), the enzyme-treated Example 4 and Example 5 clearly resulted in better overall evaluation.

<Test Section 3: Reference Example 3, Example 6>
Next, after pulverizing ordinary bonito coarsely crushed with a twin-screw extruder at a cylinder temperature of 330 ° C and 90% water, the enzyme was added to the extruded product in the following combination, and again Put into the same extruder and extrude at 55% hydration at 55 ° C cylinder temperature for enzyme reaction, dry the re-discharged product, and compare the amino acid and extract content of the product pulverized by airflow crusher It was. Reference Example 3 is a product obtained by performing only the heat extrusion process in Comparative Example 3. Example 6 is a product obtained by reextruding the reference example 3 with Shin-Nippon Chemical Co., Ltd. endo-type protease, Sumiteam BNP, and the company's endo / exo-type balance protease, Sumiteam FP-G. The results are shown in Table 5. In the table, “Cont.%” Indicates “%” relative to Comparative Example 3. In Table 5, for amino acid “free bitterness *”, * indicates the total of valine, methionine, isoleucine, leucine, tyrosine, phenylalanine, and arginine.

  Next, Reference Example 3 and Example 6 obtained in Table 5 were added to in-house made and flavored soup (2 times), and the obtained sensory test is shown in Table 6.

  As shown in Table 6, compared with the untreated product (Comparative Example 3), the enzyme-treated Example 6 clearly resulted in better overall evaluation.

  Next, the dried bonito kneaded paste is kneaded, molded, dried, extruded with 90% water at a cylinder temperature of 330 ° C with a twin-screw extruder, and then extruded into Add the enzyme in the combination, put it again into the same extruder, and for the enzyme reaction, extrude at 55% water and 55% water, dry the re-discharged material, and crush it with an airflow crusher The amino acid and extract content of the product was compared. Reference Example 4 is a product obtained by performing only the heat extrusion treatment in Comparative Example 4. Example 7 is a product obtained by adding an endo-type or exo-type protease to Reference Example 4 and performing a re-extrusion process. Example 8 is a product obtained by adding an endo-type, exo-type protease and peptidase to Reference Example 4 and performing a re-extrusion process. The results are shown in Table 7. In the table, “Cont.%” Indicates “%” relative to Comparative Example 4. In Table 7, for amino acid “free bitterness *”, * indicates the total of valine, methionine, isoleucine, leucine, tyrosine, phenylalanine, and arginine.

  Next, Reference Example 4, Examples 7 and 8 obtained in Table 7 were added to in-house made and flavored soup (2 times), and the obtained sensory test is shown in Table 8.

  As shown in Table 8, compared with the untreated product (Comparative Example 4), the enzyme-treated Example 7 and Example 8 clearly resulted in better overall evaluation.

  From the above, according to the method for producing a decomposition-processed food material of the present invention, it is possible to carry out an extrusion process for a very short time in a specific temperature range, or to further perform an enzyme treatment on the extruded product, and / or The processed product is decomposed with high efficiency and not only does not impair the taste, but also unpleasant taste such as raw odor and bitterness is eliminated, improving the quality, and feeling the roughness while using the processed product as a whole. It has been found that it is possible to provide a flavored food material having a taste of a refined bonito derived from raw materials and a processed product thereof, which includes all of the umami ingredients, flavor ingredients, and nutritional ingredients, which are excellent in solubility. It was also found that a method for effectively improving the effect of improving the taste of food and drink can be provided by incorporating the flavored food material into other food and drink. In addition, by including this flavored food material in other foods and drinks, it is possible to enhance the flavor of the preferred bonito and processed foods of foods and drinks without the rough texture, not only umami and flavor It was newly discovered that it is possible to enhance the taste growth (aftertaste lingering) and body feeling (taste thickness).

  In recent years, it has been required to extract and effectively use ingredients contained in food as much as possible, and the degradation-processed food material of the present invention that can utilize the whole food can be applied in a wide range of fields.

That is, the method for producing a decomposition-processed food material of the present invention comprises a step of heat-treating bonito and / or processed bonito products and their residues at 200 to 350 ° C. with an extruder, and a discharged product that has been heat-treated and extruded. And a step of treating again with an extruder under enzyme addition.

Claims (10)

  Bonito and / or processed bonito, a step of heat-treating those residues with an extruder, and a step of processing the heat-treated extruded product again with an extruder under the addition of an enzyme. A method for producing a decomposed food material.   The method according to claim 1, wherein in the heat treatment, a cylinder temperature of the extruder is 100 ° C. to 350 ° C.   The enzyme is at least one selected from the group consisting of protease, papain, glutaminase, peptidase, nuclease, 5′-deaminase, transglutaminase, and lipase, and in the step of processing with an extruder again after the addition of the enzyme The method according to claim 1, wherein the cylinder temperature of the extruder is 20 to 80 ° C.   In the step of processing with the extruder again after the addition of the enzyme, the enzyme treatment is performed by introducing the enzyme into the extruder, and the enzyme is applied to the discharged product that is processed again with the extruder or extruded after the heat treatment. The method according to any one of claims 1 to 3, wherein an enzyme dispersion treatment is carried out using a dispersing means, and the enzyme-added discharge product is treated again with an extruder.   The processing by the extruder is to be processed by using two or more 2 to 8 axis co-rotating extruders, or to be continuously processed by a tandem type extruder having two or more cylinders. 5. A method according to any one of claims 1 to 4, characterized in that:   The manufacturing method of the decomposition | disassembly processing food powder characterized by including the process of grind | pulverizing and drying the decomposition | disassembly processing food raw material obtained by the method of any one of Claims 1-5. The method according to claim 6, wherein the pulverization is performed by at least one method selected from body milling, roll milling, stone mill milling, airflow milling milling, pin mill milling, and jet milling.   The method according to claim 6, wherein the drying is performed by at least one method selected from a fluid dryer, a vacuum dryer, or an airflow crusher with a drying function.   The method according to any one of claims 6 to 8, wherein the decomposed food powder obtained by pulverization and drying has an average particle size of 100 µm or less.   The decomposition-processed food material obtained by the method according to any one of claims 1 to 5 and / or the decomposition-processed food powder obtained by the method according to any one of claims 6 to 9 A method for improving the flavor of a food or drink characterized by being added to the product.