JP2020505018A - 出汁組成物の製造方法 - Google Patents
出汁組成物の製造方法 Download PDFInfo
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Abstract
Description
製造例1:本出願の出汁の製造方法による大量生産用の出汁の製造及びこれを用いた調理食品の製造
冷蔵又は冷凍状態の肉類としては、牛肉、豚肉、鶏肉等の畜肉及び家禽肉、水産物としては、エビ、イカ、アサリ貝、スケトウダラ、昆布等を、野菜原物としては、ニンニク、長ネギ、タマネギ、ダイコン、キノコ等を目標とする出汁の濃い味の水準を勘案して、製造しようとする出汁量に対し、単独又は混合して10〜50重量%(W/W)を準備し、肉原物の場合、流水で12時間放置し放血を実施した後、洗浄して切断し原料として準備した。
(1)呈味アミノ酸の含量の確認
1)原料形態による呈味アミノ酸の含量の確認
呈味アミノ酸は、グルタミン、グリシン、アラニン、リシン、アルギニンで出汁のコクと肉味を付与する主な味成分であって、含量が高いほど味品質が向上することを示す重要な管理指標である。
2)生産規模による呈味アミノ酸の含量の確認
本出願の出汁の製造方法が大規模で製造される場合にも品質を維持できるかを確認した。具体的に、表2のような条件(工場式規模は二重スチームジャケット式調製タンクで3,000Lの規模であり、家庭式規模は90〜100℃で20〜180分内外に加熱する10Lの規模)で本出願の出汁の製造方法を適用しており、製造された出汁の呈味アミノ酸の含量を確認した。その結果は、表2及び図2に示した。
3)2次加熱段階の条件による呈味アミノ酸の含量の確認
2次加熱する段階の温度、時間及び圧力の条件による出汁の品質変化の有無及び最適の条件を確認するために、1次加熱する段階を経た原料を2次加熱する過程で、2次加熱する段階の条件の変化に応じて製造された出汁の呈味アミノ酸の含量を確認し、その結果を表3及び図3に示した。
エキス/粉末加熱の出汁対比本出願の段階別の差がある出汁のレトルト臭の減少効果、及び官能評価の改善効果を確認した。具体的に、製造例1の工程で以下の表4のような工程の差をつけて製造し用いており、エキス/粉末加熱の出汁は実験例4の出汁を用いた。レトルト臭は、ガスクロマトグラフィー(GC)を用いて2−ペンチル−フラン、2−ヘプタナール及び3−オクタノンを測定しており、官能評価は、5点尺度法を介して全般の味、全般の匂い、及び色相を評価した。その結果は、表4及び図4に示した。
1)2次加熱する段階の条件による官能評価選好度の確認
前記実験例1(1)3)の2次加熱する段階の違いによって製造された出汁の官能品質選好度を確認し、その結果を表5及び図3に示した。
前記実験例1(1)1)の従来の出汁及び本出願の出汁に関連し、これらの官能品質選好度を確認して比較し、その結果を表6及び図1に示した。
前記実験例1(1)2)の生産規模に関連し、官能評価選好度を確認し、その結果を表7及び図2に示した。
前記実験例1(2)のレトルト臭の低減に関連し、官能評価選好度を確認しており、その結果を表8及び図4に示した。
2次加熱段階で天然抗菌剤の添加による微生物安定性を確認した。具体的に、製造例1で2次加熱時に表3の条件のように天然抗菌剤の添加の有無及び種類において差があり、それ以外には製造例1と同一の方法で製造された出汁の出汁製造の直後及び常温6時間経過後の全体菌数、耐熱性菌数及び真菌数を確認し、その結果を表9及び図5に示した。
本出願の出汁及び本出願の出汁を含む製品の品質を全般の味、コク、外観に対して官能評価(5点尺度法)を実施しており、その結果を表10及び11に示した。具体的に、従来の出汁と比較し製造例1の方法によって製造された本出願の出汁の品質を評価した。具体的に、従来の出汁は、エキス、精製水又はエキスで製造された出汁は、精製水重量対比1〜10重量%(W/W)エキス(ES食品原料、ビーフ、ポーク、チキン調味エキス等)又は調味粉末(ES食品原料、牛肉調味粉末、鶏肉調味粉末等)を投入し90〜100℃、5〜20分内外加熱する段階で製造しており、本出願の出汁は、製造例1の製造方法で製造された。
Claims (10)
- 肉類、海鮮物及び香辛菜でなる群から選択された1以上の原料を90から100℃の水で3から35分間1次加熱する段階と、
前記1次加熱された原料を80から140℃の水で20から190分間2次加熱する段階と、
前記2次加熱段階で抽出された出汁を90から130℃の温度で10から60分間加熱して殺菌する段階と
を含む出汁組成物の製造方法。 - 前記原料原物を香辛料、香辛野菜、料理用お酒、オイル、お酢、レモン汁、コーヒー粉末及び緑茶粉末の中から選択された何れか一つ以上を含む塩漬剤で塩漬けする段階をさらに含む、請求項1に記載の出汁組成物の製造方法。
- 前記1次加熱する段階後に、加熱された原料を冷水で洗浄する段階をさらに含む、請求項1に記載の出汁組成物の製造方法。
- 前記2次加熱する段階は、1次加熱された原料を105〜130℃の温度で25〜100分間加熱する段階である、請求項1に記載の出汁組成物の製造方法。
- 前記2次加熱する段階で、有機酸、アルコール、界面活性剤、バクテリオシン及びカルシウム製剤でなる群から選択された1種以上を含む天然抗菌剤をさらに添加する、請求項1に記載の出汁組成物の製造方法。
- 前記2次加熱する段階で、天然抗菌剤を原料全体重量対比0.005〜2.5重量%(W/W)でさらに添加する、請求項5に記載の出汁組成物の製造方法。
- 前記殺菌する段階は、115から125℃で行われる、請求項1に記載の出汁組成物の製造方法。
- 前記製造された出汁組成物は、製造直後に全体菌数が1.0X102CFU/L未満、耐熱性菌が1.0X102CFU/L未満、真菌数が1.0X101CFU/L未満で含まれる、請求項1に記載の出汁組成物の製造方法。
- 前記出汁組成物は、2−ペンチル−フランが0超過3.0μg/100g未満、2−ヘプタナールが0超過1.0μg/100g未満、オクタノンが0超過1.0μg/100g未満である、請求項1に記載の出汁組成物の製造方法。
- 肉類、海鮮物及び香辛菜でなる群から選択された1以上の原料原物を90から100℃の水で3から35分間1次加熱する段階と、
前記1次加熱された原料を80から140℃の水で20から190分間2次加熱する段階と、
前記2次加熱段階で抽出された出汁を90から130℃の温度で10から60分間加熱して殺菌する段階と
を含んで製造されていることを特徴とするレトルト用の出汁組成物。
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