JP2020014420A - Fishy smell reducing composition and method for producing aquatic product-containing processed food using the same - Google Patents

Abstract

To provide a fishy smell reducing composition that effectively reduces fishy smell while making good use of fish flavor, and to provide a method for producing fishy smell-reduced aquatic product-containing processed food using the same.SOLUTION: Provided are: a fishy smell reducing composition containing a reduced starch syrup having a saccharide composition of monosaccharide by 35% or more and disaccharide by 25% or more, and a cane-derived extract as active ingredient; and a method for producing fishy smell-reduced aquatic product-containing processed food using the same. According to the present invention, while remarkably suppressing decrease in fish flavor, fishy smell can effectively be reduced.SELECTED DRAWING: None

Description

  TECHNICAL FIELD The present invention relates to a composition for reducing fish odor, comprising a reduced starch syrup and a sugar cane-derived extract as active ingredients, and a method for producing a processed food product containing marine products with reduced fish odor using the composition.

  Fishery products such as fish and shellfish and seaweed may have a peculiar fishy odor, or so-called fishy odor, due to a decrease in freshness or processing, and there is a problem in reducing the taste of foods using the fishy odor. For this reason, techniques for reducing fish odor have been researched and developed. For example, Patent Literature 1 discloses a method of reducing fish odor by adding white wine to fish meat, and Patent Literature 2 discloses a method of reducing shallot and / or onion. Fish odor masking agents consisting of extracts are disclosed respectively.

JP 2007-97533 A JP 2004-357648 A

  However, in the method described in Patent Literature 1, the alcohol content and flavor of white liquor are imparted to fish meat, which may adversely affect the flavor of fish meat. The masking agent described in Patent Document 2 also imparts a unique flavor of leeks derived from a sulfur-containing compound or the like to marine products, and may adversely affect the original flavor of the marine products. As is clear from these patent documents, compositions and methods for reducing fishy odor often reduce the favorable taste and aroma (fish flavor) exhibited by marine products at the same time. That is, even in view of these patent documents, compositions and methods for effectively reducing fish odor while making use of fish flavor have not yet been sufficiently provided, and such techniques have been required.

  The present invention has been made in order to solve such problems, and a composition capable of effectively reducing fish odor while making use of fish flavor, and a marine product having reduced fish odor using the same An object of the present invention is to provide a method for producing a processed food containing the same.

  The present inventors have as a result of intensive studies that, as a result of high saccharified reduced starch syrup and cane-derived extract, when each is used alone, the fish odor may be reduced while the fish flavor may be reduced. Revealed. Surprisingly, it has been found that when these are used in combination, the effect of reducing fish odor is increased while the effect of lowering fish flavor is reduced. That is, it has been found that the combined use of a high-saccharified reduced starch syrup and a sugar cane-derived extract can effectively reduce fish odor while making use of the fish flavor. Then, based on such knowledge, the following inventions were completed.

(1) The composition for reducing fishy odor according to the present invention comprises a highly saccharified reduced starch syrup and a sugar cane-derived extract as active ingredients.

(2) The composition for reducing fish odor according to the present invention can be used for applications that reduce fish odor while suppressing a decrease in fish flavor.

(3) The composition for reducing fish odor according to the present invention preferably contains a sugarcane-derived extract at a ratio of 0.001 part by weight or more based on 5000 parts by weight of the highly saccharified and reduced starch syrup.

(4) The method for producing a processed food containing marine products with reduced fish odor according to the present invention includes a step of adding the composition for reducing fish odor of the present invention to a food or drink material.

  ADVANTAGE OF THE INVENTION According to this invention, a fish smell can be reduced effectively, utilizing a fish flavor.

  Hereinafter, the present invention will be described in detail. The composition for reducing fishy odor according to the present invention (hereinafter sometimes referred to as “the present composition”) contains high saccharified reduced starch syrup and cane-derived extract as active ingredients.

  Reduced starch syrup is a type of sugar alcohol obtained by reducing starch syrup. Japanese syrup is obtained by saccharifying starch with an acid or an enzyme, and is a mixture of monosaccharides (glucose) and polysaccharides (oligosaccharides, dextrins, etc.). Therefore, the reduced starch syrup is also a mixture of sugar alcohols including a monosaccharide sugar alcohol and a polysaccharide (disaccharide, trisaccharide or tetrasaccharide or more) sugar alcohol.

  The high saccharified reduced starch syrup is obtained by reducing syrup having a relatively high degree of saccharification (dextrose equivalent (DE) is 60 to 90) among reduced syrups, and the ratio of monosaccharide or disaccharide is relatively high. Has a sugar composition. That is, in the present invention, "reduced starch syrup having a sugar composition of 35% or more of monosaccharides and 25% or more of disaccharides" is referred to as "highly saccharified reduced syrup". More specifically, the sugar composition of the highly-saccharified reduced starch syrup is 35 to 55% for monosaccharides, 25 to 60% for disaccharides, 1 to 25% for trisaccharides, 0 to 15% for tetrasaccharides, and 0 to 15% for pentasaccharides. 0 to 10% can be exemplified. In addition, "sugar composition" means what shows the mass ratio of each saccharide to the total mass of saccharide in percentage. That is, it is the mass percentage of each saccharide when the total mass of the saccharide is 100.

  As the high saccharified reduced starch syrup, a commercially available product (product name: "SE600", "SE500" (manufacturer: Bussan Food Science), etc.) can be used simply.

  In addition, the highly saccharified reduced starch syrup is obtained by using starch syrup having a sugar composition of 35% or more of monosaccharide and 25% or more of disaccharide as a raw material, or hydrolyzing (saccharifying) starch with an acid or an enzyme to obtain the above sugar composition. It can also be obtained by obtaining syrup and reducing it by adding hydrogen thereto. In the reduction reaction by hydrogenation, for example, an aqueous solution of starch syrup of 40 to 75% by mass is charged into a high-pressure reactor together with a reduction catalyst, the hydrogen pressure in the reactor is 4.9 to 19.6 MPa, and the temperature of the reaction solution is reduced. The reaction may be carried out at a temperature of 70 to 180 ° C. while mixing and stirring until hydrogen absorption is no longer observed. Thereafter, the reduction catalyst is separated, decolorized and desalted by ion-exchange resin treatment and, if necessary, activated carbon treatment, and then concentrated to a predetermined concentration, whereby a high-concentration highly-saccharified reduced starch syrup can be produced.

  In addition, the sugar composition of the reduced starch syrup or the starch syrup can be confirmed using high performance liquid chromatography (HPLC). That is, reduced syrup or syrup is used as a sample and subjected to HPLC to obtain a chromatogram. In the chromatogram, the sum of the areas of all peaks corresponds to “total mass of sugar”, and the area of each peak corresponds to “mass of each sugar”. Therefore, the mass percentage of each sugar in the sample can be calculated as the ratio of the area of each peak to the sum of the areas of all detected peaks. HPLC conditions can be appropriately set according to a standard method, and the following conditions can be exemplified.

《HPLC conditions》
Column; Shodex SUGAR KS-802 HQ (8.0 mm ID x 300 mm) 2 eluents; high pure water flow rate; 1.0 mL / min injection volume; 200 μL
Column temperature; 50 ° C
Detection; differential refractive index detector Shodex RI

The sugarcane-derived extract refers to an extract obtained from sugarcane (sugar cane) as a raw material. The cane-derived extract in the present invention comprises the following (a) and (b):
(A) Filling a raw material (sugar cane juice and / or molasses derived from cane sugar) with a porous adsorbent which is at least one selected from the group consisting of aromatic resins, acrylic acid methacrylic resins and acrylonitrile aliphatic resins. After passing through the column, the extract obtained by eluting the component adsorbed on the column with an elution solvent containing methanol and / or ethanol,
(B) Distilling a raw material (a cane juice or a solvent extract of a sugar cane) to obtain a solution containing the distillate obtained from a group consisting of an aromatic resin, an acrylic acid methacrylic resin and an acrylonitrile aliphatic resin. An extract obtained by passing the solution through a column filled with at least one selected porous adsorbent and then eluting the component adsorbed on the column with an elution solvent containing methanol and / or ethanol.
Specific examples of the sugarcane-derived extract include sugarcane extract MSX-1MF (manufactured by Mitsui Sugar Co., Ltd.).

  The “sugar juice” includes a squeezed juice obtained by squeezing a sugar cane, a leached juice obtained by leaching a sugar cane with water, and a lime-treated purified juice and a concentrated juice obtained in a raw sugar production process.

  The “sugar molasses derived from cane sugar” means a honey which is obtained by subjecting a mixture of a sugar crystal obtained in a crystallization step in a raw sugar production process and a mother liquor to centrifugation to separate the mixture from the sugar crystals. Specific examples of the honey are, for example, molasses, 1st to 7th honey, and refined waste honey. In addition, those obtained by subjecting molasses to a desugaring treatment, such as a separated liquid obtained by performing alcohol fermentation using these molasses as a raw material, can also be used.

  The “solvent extract of sugar cane” refers to an extract obtained by extracting sugar cane with a general-purpose organic solvent, or an extract obtained by concentrating and drying the extract and then re-dissolving it in water. Examples of the organic solvent in this case include alcohols such as methanol and ethanol, and these may be used alone or in combination. Further, these organic solvents and water may be used in combination.

  Fish odor refers to the raw odor of marine products. Fishy odor is generally generated due to deterioration of freshness and processing of marine products, and its components include volatile nitrogen-containing compounds, volatile fatty acids, volatile carbonyls, and volatile sulfur-containing compounds (such as trimethylamine and dimethylamine). It is known that low molecular volatile molecules such as organic amines) are contained.

  The marine product refers to aquatic organisms such as fish, shellfish, seaweed and the like produced from the sea, rivers, lakes and marshes, and processed products thereof. The processed food containing marine products refers to processed foods containing marine products as raw materials.

  Whether or not the fishy odor has been reduced in the processed food containing marine products can be determined by a sensory test. That is, one uses the present composition, and the other does not use the same, and similarly produces a processed food of the same type. Here, in the processed food, the content of marine products is assumed to be the same. A sensory test of eating both is performed and compared. As a result, if it is felt that the fish odor is weaker when the present composition is used, it can be determined that the fish odor has been reduced by the present invention.

  Fish flavor refers to a favorable taste or aroma exhibited by marine products. Specific examples of fish flavor include the following. In the case of non-heated fish and shellfish such as sashimi and seared fish, the flavor and sweetness unique to the fish and shellfish, the richness of the fat-rich portion, and the refreshing taste of the fat-less portion are obtained. In the case of grilled fish or heated seafood such as boiled or dried seafood such as boiled, dried, dried sardines, dried scallops, dried bonito, etc., the umami and sweetness peculiar to the seafood, juicy feeling, sweetness of fat. In the case of seaweed, the scent of the beach. In the case of seasonings such as fish sauces, the umami and aroma unique to marine products.

  As described above, when each of the highly saccharified reduced starch syrup and the sugar cane-derived extract is used alone, the fish odor may be reduced while the fish odor may be reduced. On the other hand, the present composition can reduce fish odor while suppressing a decrease in fish flavor. Therefore, the present composition can be used for applications that reduce fish odor while utilizing fish flavor.

  It should be noted that whether or not the reduction in fish flavor has been suppressed in the processed food containing marine products can be confirmed by the same method as in the above-described sensory test. That is, the same type of processed food is similarly produced using one of the present compositions and the other using a highly saccharified and reduced starch syrup or a cane-derived extract alone. Here, in the processed food, the added amount of the highly saccharified and reduced starch syrup or the sugarcane-derived extract and the content of the marine product are the same. A sensory test of eating both is performed and compared. As a result, if it is felt that the fish flavor is stronger using the present composition, it can be determined that the reduction of the fish flavor has been suppressed by the present invention.

  In the present composition, the content ratio of the high-saccharified reduced starch syrup and the sugarcane-derived extract is not particularly limited. For example, the sugarcane-derived extract is 0.0004 parts by weight or more and 0.08 parts by weight with respect to 5000 parts by weight of the high-saccharified reduced starch syrup. Or less, preferably 0.0008 to 0.04 parts by weight of the sucrose-derived extract, more preferably 0.001 to 0.04 parts by weight of the sucrose-derived extract, and even more preferably the sucrose-derived extract. Is 0.001 part by weight or more and 0.004 part by weight or less. As shown in Example 3 described below, a particularly high fish odor reduction effect can be obtained at the content ratio.

  The shape of the present composition or the highly saccharified and reduced starch syrup and the sugarcane-derived extract is not particularly limited, and may be, for example, any of liquid, powder, and tablet. For example, the sugarcane-derived extract may be a neat liquid eluted with a solvent from the above-described column, and dried by a method such as a spray drying method, a drum drying method, or a freeze drying method to obtain a dry powder. It may be. In addition, the dry powder of the present composition or highly saccharified reduced starch syrup and cane-derived extract may be a mixture of various excipients such as lactose, starch, dextrin, sucrose, precipitated silica, and the like. Or a liquid dissolved in various solvents such as glycerin and alcohol.

  As shown in Examples 1 to 3 described below, the present composition can be used by adding it to food and drink materials in the process of producing a processed product containing marine products. The timing of adding the present composition to food or drink is not particularly limited, and it may be added at any timing such as at the beginning or end of the production process, before heating or after heating. In addition, the highly saccharified reduced starch syrup and the sugar cane-derived extract may be added to the food or drink material at the same time, or may be added at different timings. The method of addition is also not particularly limited, and may be added to marine products of food and drink materials, or may be added to materials other than marine products, seasoning liquids, boiled liquids, pickled liquids, and the like.

  As described above, the present invention also provides a method for producing a processed food containing marine products with reduced fish odor, which comprises a step of adding the present composition to a food or drink material.

  Hereinafter, the present invention will be described based on each embodiment. Note that the technical scope of the present invention is not limited to the features shown by these examples.

<Test method>
(1) Unit In this example, percent (%) indicates mass% ((w / w)%) unless otherwise specified.

(2) Sample In this example, commercially available saccharides listed in Table 1 were used. The sugarcane-derived extract used was sugar cane extract MSX-1MF (Mitsui Sugar Co., Ltd.).

(3) Sensory Test A sensory test was performed by an analytical panel of 5 to 10 persons, and "fishy odor (fish odor) exhibited by marine products" and "preferable taste and aroma (fish flavor) exhibited by marine products" were evaluated. In the case of evaluation by scoring, each panel scores one of the five grades in Table 2, calculates the average of the scores of all panels for each test section, rounds off the third decimal place, and evaluates the score. And

<Example 1> Examination of fish odor reducing effect of carbohydrates 1 g of salt and sucrose, sorbitol, medium saccharified reduced starch syrup or high saccharified reduced starch syrup were added to 100 g of sardine surimi, stirred, and molded into a spherical shape. By steaming at 10 ° C. for 10 minutes, sardine clams were prepared and designated as test groups 1 to 4. The compounding amount of sorbitol, medium saccharified reduced starch syrup, and high saccharified reduced starch syrup was 3.5 g (5 g of a 70% concentration liquid) in terms of solid content. The blending amount of sucrose was 2.27 g (an amount having a sweetness equivalent to that of 3.5 g of high-saccharified reduced starch syrup). The composition is shown in the upper row of Table 3. The “sweetness degree” was determined by using a sensory test to determine the concentration (X mass%) at which a sweetness equivalent to that of a 10 mass% aqueous sucrose solution was obtained, and was calculated using the following equation 1. Formula 1: sweetness = concentration of aqueous sucrose solution (10% by mass) / concentration of aqueous solution of highly saccharified reduced starch syrup (X% by mass). The prepared sardines were subjected to a sensory test using six analytical panels to evaluate fish odor. The results are shown in the lower part of Table 3.

  As shown in Table 3, in the test section 1, the fish odor of the aftertaste was strongly felt. In test section 2, the initial fish odor was reduced, but the effect of the reduction was insufficient and a fish odor was felt. In the test section 3, the fish odor of the first taste was not felt, but the fish odor of the after taste was felt. In test plot 4, fish odor was reduced. From this result, it was clarified that the high saccharified and reduced starch syrup had a remarkable fish odor reducing effect.

<Example 2> Examination of the effect when a sugarcane-derived extract and a high-saccharified reduced starch syrup were used in combination (1) Boiled mackerel 60 g of mackerel was boiled with a mixer, and 3 g (70% concentration) equivalent to the solid content was obtained. 4.29 g) of a highly saccharified and reduced starch syrup and / or 0.0012 mg of a sugarcane-derived extract in an equivalent amount were added and stirred. The upper part of Table 4 shows the composition of the test groups 1 to 4, and the lower part of Table 4 shows the result of the sensory test performed by the analysis type panel of 10 persons.

  As shown in Table 4, the score of fish odor was 2.75 in the test section 1, whereas the scores in the test sections 2 to 4 were all small, and the test section 4 was the smallest among them. From these results, it is clear that the highly saccharified reduced starch syrup and the sugarcane-derived extract each reduce the fish odor even when used alone, but a remarkable fish odor reduction effect can be obtained by using them in combination. Was.

  In addition, the score of the fish flavor was larger in Test Zones 2 to 4 than 1.00 in Test Zone 1, and the size of the score was as follows: Test Zone 1 <Test Zone 4 <Test Zone 3 <Test It was in order of ward 2. From these results, it has been clarified that the use of the high-saccharified reduced starch syrup and the sugar cane-derived extract alone reduce the fish flavor, but the combined use of these can suppress the reduction in the fish flavor.

(2) Fish soy After 200 g of water was added to 100 g of fish soy and diluted three times, 5 g (7.14 g of a 70% concentration liquid) of high saccharified reduced starch syrup and / or equivalent amount of solid content was obtained. 0.002 mg of sugarcane-derived extract was added and stirred, and these were designated as Test Groups 1 to 4. The upper part of Table 5 shows the composition of the test plots 1 to 4, and the lower part of Table 5 shows the results of the sensory tests performed by the five analytical panels.

  As shown in Table 5, the score of fish odor was 2.60 in the test plot 1, whereas the scores in the test plots 2 to 4 were all small, and the test plot 4 was the smallest among them. From these results, it is clear that the highly saccharified reduced starch syrup and the sugarcane-derived extract each reduce the fish odor even when used alone, but a remarkable fish odor reduction effect can be obtained by using them in combination. Was.

  In addition, the score of the fish flavor was 2.80 in the test section 1, whereas the scores in the test sections 2 and 3 were large, and the score in the test section 4 was small. That is, the magnitudes of the scores were in the order of test section 4 <test section 1 <test section 3 <test section 2. From these results, it has been clarified that the high saccharified reduced starch syrup and the sugarcane-derived extract each reduce the fish flavor when used alone, but the fish flavor can be improved by using these together.

(3) Salmon flakes To 100 g of salmon flakes, 5 g of solid content equivalent (7.14 g of a 70% concentration liquid) and / or 0.002 mg of sugarcane-derived extract as equivalent are added. The mixture was stirred and designated as test groups 1 to 3. The upper part of Table 6 shows the composition of the test groups 1 to 3, and the lower part of Table 6 shows the results of the sensory test performed by the analytical panel of seven persons.

  As shown in Table 6, the score of fish odor was 2.57 in the test plot 1, whereas the scores in the test plots 2 and 3 were small, and the test plot 3 was the smallest. From these results, it was clarified that even if the sugarcane-derived extract was used alone, the fish odor was reduced, but a remarkable fish odor reduction effect was obtained by using a high saccharified reduced starch syrup in combination.

  In addition, the score of the fish flavor was higher in Test Section 2 than 2.43 in Test Section 1, and was the same in Test Section 3. That is, the scores were in the order of test section 1 = test section 3 <test section 2. From these results, it has been clarified that the sugar cane-derived extract alone reduces the fish flavor when used alone, but the combined use of highly saccharified reduced starch syrup can suppress the decrease in the fish flavor.

(4) Bonito squid Derived from about 100 g of water, 2 g of sodium chloride, 10 g of solid content equivalent (14.28 g of a 70% concentration liquid) and / or 0.004 mg of sugar cane as equivalent The extract was added and the volume was increased to 200 to prepare a pickled solution, which was designated as Test Groups 1 to 3. 100 g of dried bonito was immersed in the mixture at 4 ° C. for 2 hours, and then the bonito was subjected to a sensory evaluation using an analytical panel of seven persons. The upper part of Table 7 shows the composition of the immersion liquids in Test Groups 1 to 3, and the lower part of Table 7 shows the results of the sensory test. The mass of “water” in the formulation also includes the mass of the moisture derived from the liquid product of the highly-saccharified reduced starch syrup, the moisture derived from the sugarcane-derived extract / dextrin mixture, and other components.

  As shown in Table 7, the score of fish odor was 2.57 in the test plot 1, whereas the scores in the test plots 2 and 3 were small, and the test plot 3 was the smallest. From these results, it was clarified that even if the sugarcane-derived extract was used alone, the fish odor was reduced, but a remarkable fish odor reduction effect was obtained by using a high saccharified reduced starch syrup in combination.

  In addition, the score of fish flavor was higher in Test Zones 2 and 3 than 2.00 in Test Zone 1, and the scores were in the order of Test Zone 1 <Test Zone 3 <Test Zone 2. Met. From these results, it has been clarified that the sugar cane-derived extract alone reduces the fish flavor when used alone, but the combined use of highly saccharified reduced starch syrup can suppress the decrease in the fish flavor.

<Example 3> Examination of mixing ratio In 100 g of salmon flakes, 5 g (7.14 g of a 70% concentration liquid) of highly saccharified and reduced starch syrup and / or 0.001 to 0.004 mg of equivalent amount in terms of solid content. Was added and stirred, and this was designated as Test Groups 1 to 6. The upper part of Table 8 shows the composition of Test Groups 1 to 6, and the lower part of Table 8 shows the results of a sensory test in which the fish odor was evaluated by an analytical panel of seven persons.

  As shown in Table 8, the score of fish odor was 2.57 in test plot 1, 1.71 in test plot 2 and 1.29 in test plot 3, whereas the scores in test plots 4 to 6 were all low. It was small. From these results, when the sugarcane-derived extract is used in an amount of 0.001 part by weight or more with respect to 5000 parts by weight of the highly saccharified and reduced starch syrup, when each is used alone or in a case where they are not used, It became clear that a remarkable fish odor reduction effect was obtained.

Claims (4)

  A composition for reducing fish odor, comprising a reduced starch syrup and a sugar cane-derived extract having a sugar composition of 35% by mass or more of monosaccharide and 25% by mass or more of disaccharide as active ingredients.   The composition for reducing fish odor according to claim 1, which is used for reducing fish odor while suppressing a decrease in fish flavor.   The composition for reducing fish odor according to claim 1 or 2, wherein the sugarcane-derived extract is contained in an amount of 0.001 part by weight or more based on 5000 parts by weight of the reduced starch syrup.   A method for producing a processed food containing marine products with reduced fish odor, comprising a step of adding the composition for reducing fish odor according to any one of claims 1 to 3 to a food or drink material.