JP2665523B2 - Fish knot soup flavor - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a fish knot soup obtained by co-extraction from a mixture of abrasive powder and fermented seasoning during rough kneading and shaping in the production of fish knot. About flavor. However, when the fermented seasoning contains soy sauce, the seasoning also contains fermented seasonings other than soy sauce. More particularly, the present invention relates to a fish bun flavor that is rich in umami without a fishy smell or oily smell.

[Prior Art] The aroma and flavor of fish knots such as bonito vary greatly depending on the type of fish used as a raw material and the production method, but have a characteristic fresh odor or burning odor as common characteristics. This is often experienced, for example, due to the difficulty of taking a delicious "bonito dashi" in daily life without the taste of fish.

A method of extracting aroma components of dried bonito with liquefied or subcritical or supercritical carbon dioxide is already known. For example, Japanese Unexamined Patent Publication No. 59-232064 discloses that processed fish such as katsuobushi and other dried fish and dried fish are treated with carbon dioxide in a liquefied or supercritical state to remove the natural aroma component in the processed fish from carbon dioxide. Disclosed is a method for producing a seasoning in which a flavoring component having a flavor component is obtained from the residue after the treatment by pouring and collecting the flavor component, and the obtained flavor component is flavored with a natural flavor component obtained.

Japanese Patent Publication No. 18990 discloses a seasoning comprising a bonito extract obtained by using carbon dioxide in a subcritical or supercritical state as an extractant from polishing powder during rough section polishing and shaping during the production of bonito. .

[Problems to be Solved by the Invention] The seasonings extracted using carbon dioxide in the liquefied state, subcritical or supercritical state are more aromatic than bonito extract obtained by conventional water or organic solvent extraction. However, it has a problem that unpleasant fishy odor peculiar to processed fish and oxidized odor of oils and fats (burned oily odor) are still accompanied.

[Means for Solving the Problems] The present invention provides a method for contacting a mixture of abrasive powder and fermented seasoning during rough kneading and shaping in the production of fish knot with carbon dioxide in a liquefied state or a subcritical or supercritical state. Provided is a knot fish flavor comprising a flavor component obtained by co-extraction at least. However, when the fermented seasoning contains soy sauce, the seasoning also contains fermented seasonings other than soy sauce.

The present inventors have intensively studied to provide a fish knot in which the fishy odor accompanying the extraction of the aroma and flavor components of the fish knots and the oxidized odor of fats and oils are prevented.

As a result, by using the abrasive powder during rough kneading and shaping as a raw material for fish knots, and coextracting in the presence of fermented seasoning such as mirin when extracting aroma and flavor components with liquefied carbon bicarbonate The present invention was found to be free of fishy odor and oxidized odor of fats and oils, and to provide a fishy knot fish flavor having a good taste and a good taste.

Amines such as trimethylamine are known as typical fishy odor-causing substances. Many studies have been conducted on the suppression of fish odor, and it is known that, for example, seasonings such as alcoholic beverages, vinegar, soy sauce, and miso have a fish odor suppression effect [Journal of the Natural Sciences Research Institute of Ichison Gakuen Junior College] 10 (1, 2), 9-13 ('76); 11 (2), 1-5
('77); 13 (1), 1-7 ('78); 15 (1-
2), 1-10 ('81)].

However, the raw odor-causing substances of the raw raw fish and the fish knots are not necessarily the same, and the above report does not mention at all the effect of the seasoning on the fish odor extract of the fish knot extract, No suggestion. Furthermore, when extracting fragrant flavor components of fish segments using carbon dioxide in a liquefied state or a subcritical state or a supercritical state, coextraction in the presence of a fermented seasoning is carried out to extract the unique smell of the extract. It has not been known at all heretofore that the dislike of the oxidized smell of oils and fats is dramatically reduced, and a so-called fish knot with a strong soup flavor is obtained.

Abrasive powder used in the present invention (hereinafter referred to as "abrasive powder") is used for polishing and shaping various kinds of fish such as skipjack, soda bonito, mackerel, saury, croaker, tuna, etc. It occurs in. That is,
The knots are produced by kneading the roasted knots obtained by smoking or roasting the fish used as the knots raw material several times.The surface of the knots is cut with a knife or grinder before the fungus. Polish and shape. The rough-brushed shaping powder of the present invention means shavings, grinder shavings, powders, and the like generated during the above-mentioned polishing and shaping.

After the smoking or roasting is finished, the rough knots are mainly composed of a smoke component that brings out the characteristic aroma of fish knots on the surface, and a fragrance that has been heated and denatured with the fat and other components of the fish and these smoke components. Strong fat is attached. The rough section abrasive powder obtained by scraping these surface parts has a strong aroma,
It is excellent as a raw material for collecting fish knots and flavor.

The carbon dioxide used in the present invention is inexpensive, non-toxic,
It has desirable characteristics as an extraction fluid, such as being odorless, chemically stable, and nonflammable. The temperature, pressure and the like can be appropriately selected depending on the desired state of liquefied state, subcritical state or supercritical state and processing conditions. For example, carbon dioxide in a supercritical state at a pressure of 75 kg / cm ² or more and a temperature of 32 ° C. or more can be preferably exemplified. Further, for example, carbon dioxide in a liquefied state at a pressure of 30 to 70 kg / cm ² and a temperature of 0 to 25 ° C. or carbon dioxide in a subcritical state at a pressure of 75 kg / cm ² or more and a temperature of 0 to 30 ° C. can be exemplified.

Fermented seasonings that coexist when the abrasive powder is extracted with carbon dioxide include, for example, miso such as rice miso, barley miso, and soybean miso; real mirin, sake, sake lees; A fermented seasoning liquid containing a fermented alcohol can be exemplified. Soy sauces such as concentrated soy sauce, light soy sauce, tame soy sauce and soy sauce moromi can be mixed with the fermented seasoning.

These fermented seasonings may be used alone or in a suitable mixture. These fermented seasonings may be used alone or as a mixture of a plurality thereof, for example, heat-treated in an open system at about 50 to 95 ° C. for about 5 minutes to 1 hour, and then mixed with the abrasive powder.

 Next, embodiments of the present invention will be described in more detail.

The abrasive powder is charged into a pressure-resistant container, and the fermented seasoning is further added in an amount of about 0.01 to 10 parts by weight, preferably about 0.05 part by weight, per part by weight of the abrasive powder.
Add ~ 10 parts by weight. If the additive of the fermented seasoning is less than the lower limit of the above range, it is not possible to obtain a flavor free of a raw odor and a burning odor aimed at by the present invention. . The fermented seasoning may be added separately from the abrasive powder or mixed with the abrasive powder in advance. Then the liquefied state, preferably a liquefied state pressurized above the vapor pressure at that temperature,
Alternatively, carbon dioxide in a subcritical state or a supercritical state is introduced into a pressure-resistant container, and is brought into contact with the abrasive powder to extract a flavor component of the abrasive powder with the carbon dioxide.

When the fermented seasoning is in a liquid state such as mirin or liquor, it can be used as an entrainer. In this case, the following embodiments may be adopted in addition to the method of adding the powder separately or in advance with the abrasive powder during the preparation. When supplying carbon dioxide as an extraction liquid to an extraction tank (pressure-resistant container) charged with abrasive powder, extraction is performed while supplying a liquid fermented seasoning to a desired supply using a pressure pump. Is the way.

The extraction conditions are as follows:
The degree of subdivision may be appropriately selected depending on the composition.Generally, the temperature is within a range of about 0 to 60 ° C. and a pressure of about 30 to 40 kg / cm ² , a temperature according to a desired state of carbon dioxide to be used. And pressure are employed. The extraction time should be appropriately selected depending on the type of fish, the shape of the abrasive powder, the temperature and pressure of the extraction fluid, etc., and generally about 10 minutes to 24 hours is employed.

For the extraction, various methods such as standing, immersion, stirring, or a method of continuously supplying a constant amount of carbon dioxide into the container can be appropriately adopted.

In the present invention, alcohols such as methanol, ethanol, glycerin and propylene glycol may be added as an entrainer during the extraction of carbon dioxide in the above liquefied state, subcritical state or supercritical state. Alcohols are charged together with the abrasive powder and the fermented seasoning, and when supplying carbon dioxide as an extraction fluid into the container charged with the abrasive powder and the fermented seasoning, the alcohol is desirably obtained using a pressurized pump. The extraction may be carried out while supplying so that the supply amount becomes. Next, the carbon dioxide in which the flavor components are dissolved and the residue of the fermented seasoning containing the abrasive powder and the solid content are separated. As a method for separating the flavor components from the obtained carbon dioxide fluid, an appropriate separation means according to the extraction conditions such as an isothermal method, an isobaric method, or a method of adsorbing the extracted solute with an adsorbent can be adopted.

The fish knot soup flavor of the present invention obtained as described above may be added to various foods and drinks as it is.
Further, if desired, the fish knotted flavor may be divided into edible oils and fats and used, and particularly oils and fats called so-called flavored oils or flavor oils obtained by heat-treating edible oils and fats and various animal and plant materials. By blending the same, a more excellent flavor oil can be obtained.

Further, by treating the fish knot soup flavor of the present invention with hydroalcohols and removing insolubles generated, it is possible to obtain a flavorful and water-soluble fish knot soup flavor, which can be used for a wider range of applications. It is possible.

The fish knot soup flavors of the present invention and their edible fats and oils, edible surfactants or casein, gelatin,
It may be used in the form of an emulsion emulsified with an animal and plant protective colloid substance such as gum arabic, starch, and dextrin.The emulsion may be further processed into a powder form by a drying means such as spray drying and vacuum drying. May be used.

According to the present invention, a fish knot extract or a fish knot flavor obtained using conventional water or an organic solvent, or a fish knot or an abrasive powder alone is extracted with carbon dioxide in a supercritical state or the like. A mellow flavored fish knot with extremely rich palatability, rich and mellow sensation, without the fishy odor or grit smell peculiar to abrasions, which are commonly found in extracts. Flavors are provided.

Although the reason is not necessarily clear, the fish knot soup flavor of the present invention can be obtained only by co-extracting a mixture of the abrasive powder and the fermented seasoning with liquefied or subcritical or supercritical carbon dioxide. It is not obtained by simply mixing the fermented seasoning used in the present invention with an extract obtained by extracting a fish knot or an abrasive powder alone according to a conventional method by a supercritical method or a condition close thereto, and thereafter. . That is, the fish knot soup flavor obtained according to the present invention is oily and shows excellent compatibility with edible animal and vegetable fats and oils. In contrast, simply adding soy sauce, mirin, fermented seasonings such as alcohol to the extract obtained by extracting fish segments or abrasive powder alone with carbon dioxide in supercritical or near-critical conditions,
The extracts are poorly compatible with these, which may be one of the causes of the fish knot flavor obtained by the present invention being a flavor having particularly excellent palatability.

Miso, miso oil collected as a by-product during production of soy sauce, soy sauce, etc. may be added to the extract obtained by the conventional method, and the fish knot soup flavor excellent in palatability of the present invention may be obtained. I couldn't get it.

 Hereinafter, the present invention will be described in more detail based on examples.

(Example) Reference Example 1 300 g of soy sauce was added to 1000 g of the abrasive powder discharged during shaping of bonito bonito.
And mix well. The obtained mixture was charged into a pressure-resistant vessel (extraction tank), and supercritical carbon dioxide at a pressure of 250 kg / cm ² and a temperature of 45 ° C. was continuously supplied for 4 hours.

The extract-containing carbon dioxide flowing out of the extraction tank was transferred to another pressure-resistant container (separation tank), and the pressure was reduced to 40 kg / cm ² to separate the extract from carbon dioxide, to obtain 27 g of an extract.

The obtained extract had an extremely palatable bonito dashi flavor with no fishy odor.

Example 1 1 kg of ground powder of bonito soda bonito was charged in a pressure vessel, 100 g of real mirin was added thereto, and then liquid carbon dioxide was introduced.
With a pressure of 50 kg / cm ² and a temperature of 10 ° C with occasional stirring, 15
Soaked for hours and extracted. The extract-containing carbon dioxide liquid was transferred to another pressure vessel (separation tank), and the pressure was reduced to evaporate the carbon dioxide to obtain 4 g of an oily bonito-like flavor.

The obtained bonito dashi-like flavor had a strong bonito dashi flavor with no fishy odor.

Comparative Example 1 An oily bonito flavor 2 was prepared in the same manner as in Reference Example 1, except that 300 g of water was used instead of 300 g of soy sauce.
6.5 g was obtained.

This dried bonito flavor had a unique smell of knots.

Comparative Example 2 Soy sauce was added in an amount of 5% by weight to 10 g of the dried bonito flavor obtained in Comparative row 1 and uniformly mixed with a tabletop homomixer to prepare a bonito flavored with soy sauce.

This bonito flavor was fragrant in the flavor of the bonito and the flavor of the soy sauce, and was far from the preferred bonito broth flavor of the bonito broth-like flavor of Example 1.

Comparative row 3 Soy sauce oil in 10 g of bonito flavor obtained in Comparative Example 1
0.5% by weight was added and uniformly mixed to prepare a bonito flavored with soy sauce oil.

This bonito flavor had a light fragrance lost, a raw odor remained, and taste was inferior.

Example 2 150 g of soy sauce and 80 g of mirin were mixed, and the mixture was heated at 90 ° C under open conditions for 1 hour.
The mixture obtained by heating and stirring for 50 minutes was mixed with 10,000 g of bonito ragged abrasive powder. The obtained mixture was charged into a pressure-resistant vessel (extraction tank), and supercritical carbon dioxide at a pressure of 200 kg / cm ² and a temperature of 50 ° C. was continuously supplied for 6 hours.

The extract-containing carbon dioxide flowing out of the extraction tank was transferred to another pressure-resistant vessel (separation tank), the pressure was reduced to 40 kg / cm ² , and the extract was separated from carbon dioxide to obtain 29 g of an extract.

The resulting extract had a rich and rich bonito dashi flavor without a fishy odor.

Example 3 600 g of bonito coarse-grained polishing powder and 400 g of mackerel coarse-grained polishing powder were charged into a pressure-resistant vessel (extraction tank), and the weight of soy sauce and sake was collected in supercritical carbon dioxide at a pressure of 100 kg / cm ² and a temperature of 40 ° C. 500 g of a mixed solution having a ratio of 1: 3 was mixed as an entrainer, and the mixed carbon dioxide was continuously supplied to an extraction tank to perform extraction for 3 hours. Transfer the extract-containing carbon dioxide to the pressure-resistant container (separation tank) of the foot, 40kg
The pressure was reduced to / cm ² and the extract was separated from carbon dioxide to obtain 14 g of the extract.

The resulting extract had a rich, mellow flavored bonito dashi flavor with no fishy smell or oily smell.

Example 4 A dispersion prepared by mixing and dispersing 50 g of rice miso and 100 g of water in 1000 g of Muro rough section abrasive powder was charged into a pressure-resistant container (extraction tank), and pressure-resistant to supercritical carbon dioxide at a pressure of 250 kg / cm ² and a temperature of 20 ° C. It was continuously supplied to a container (extraction tank) and extracted for 5 hours. Transfer the carbon dioxide containing the extract to another pressure vessel (separation tank), 40kg / c
Until m ² was vacuum extract The extract is separated from the carbon dioxide
10 g were obtained.

The resulting extract had a bonito soup flavor full of fishy flesh with no fishy smell or oily smell.

[Effects of the Invention] The present invention provides a fish knot soup flavor that is free from a peculiar fishy odor or oily smell, and has a rich taste with a rich body taste.

Therefore, it is useful, for example, as a flavor corrector and enhancer for bonito and other fish segments. Also, it can be used very effectively in a wide range of food processing fields such as Japanese soup and soup stock, noodle soup, tsukudani, pickles, prepared dishes, instant noodles, miso with soup stock, flavor seasonings, soup stock, and retort foods.

Claims (1)

(57) [Claims] (1) A mixture of abrasive powder and fermented seasoning during rough kneading and shaping in the production of fish knots, but when the fermented seasoning contains soy sauce, the seasoning may be a fermented seasoning other than soy sauce. A knot fish flavor comprising a flavor component obtained by co-extraction with a liquefied or subcritical or supercritical carbon dioxide contained therein.