JP2724899B2 - Production method of fish segment flavor - Google Patents

Description

Description: FIELD OF THE INVENTION The present invention relates to a method for producing a fish segment flavor, and more particularly, to a method of producing a coarse segment polishing powder by-produced during production of a fish segment to which fish oil is added. Mold treatment is performed below, and the resulting processed product is brought into contact with carbon dioxide in a liquefied state, subcritical or supercritical state to extract aroma components, thereby removing expensive knots from inexpensive raw materials. The present invention relates to a method for producing a fish segment flavor.

[Prior Art] It is already known to extract fragrance components of bonito from liquefied or supercritical carbon dioxide. For example, Japanese Unexamined Patent Publication (Kokai) No. 59-232064 discloses that processed fish such as bonito flakes and dried fish are treated with carbon dioxide in a liquefied state or supercritical state, and the natural aroma component in the processed fish is dissolved in carbon dioxide. A method for producing a seasoning is disclosed, which comprises extracting and collecting a flavoring component having a taste component from the residue after the above treatment, and combining the obtained natural flavor component and the taste component.

In addition, from the polishing powder at the time of rough knot polishing at the time of bonito production,
A seasoning comprising a dried bonito smoke extract obtained by using subcritical or supercritical carbon dioxide as an extractant has been proposed (Japanese Patent Application Laid-Open No.
No. 62-69965).

[Problems to be Solved by the Invention] A bonito extract obtained by using bonito as a raw material and using carbon dioxide in a supercritical or subcritical state is superior to that obtained by a conventional solvent extraction method. Had disadvantages. In addition, the coarse-grained abrasive powder has a strong smoke odor and has some of the characteristics of the fish-bodied flavor, but is not treated with mold. It was not possible to give a fish-bodied flavor excellent in taste and aroma balance.

[Means for Solving the Problems] Conventionally, as raw materials for the production of industrial fish knot flavors, in addition to fish knots such as bonito, saba-knot, soda-knot, etc., Abrasive powder by-produced when shaping the rough section after the drying treatment (hereinafter sometimes referred to as rough section abrasive powder or simply abrasive powder) has often been used. The roasted roasted knots have a strong fragrance which has been heated and denatured with the smoke component and the fat of the fish, which bring out the characteristic aroma of fish knots, and the smoke component, The coarse-grained abrasive powder obtained by scraping these surface portions has a strong smoke and is useful as a raw material for collecting fish-smoked flavors.

However, since the rough-brushed abrasive powder is a raw material before mold addition, it does not have a well-balanced aroma and flavor that gives the umami unique to high-quality bonito, which is called this section or this dried-up section. It was not satisfactory as a flavor extraction raw material.

The present inventors have conducted intensive studies to produce a knotty fish-knot flavor that gives the umami peculiar to high-quality katsuobushi from inexpensive raw materials.

As a result, it is possible to produce inexpensive rough-brushed powder that is easily available on the market and molds in the presence of fish oil, while maintaining the flavor and flavor characteristic of this section or this section, and with several times the strength. I found something to be done.
Furthermore, by contacting the obtained culture with liquefied or subcritical or supercritical carbon dioxide to extract the aroma components, a fish-knot flavor having a high-grade rich knot flavor of this section is obtained. I understood that.

Therefore, an object of the present invention is to solve the drawbacks of the above-mentioned conventional proposals, and to provide a fish segment flavor that can easily reproduce the desirable taste of high-grade bonito with excellent palatability using inexpensive raw materials that are easily available on the market. To offer.

The coarse-grained abrasive powder used in the present invention is, for example, in the step of producing knots, skipjack, mackerel, mackerel, sardine, saury, horse mackerel, tuna, etc. Before shaving, shavings generated when shaping the surface of the roasted material with a knife or grinder,
So-called coarse-grained abrasive powder such as grinder dust or powder, bare-grained shavings, and the like can be given. If desired, small fish such as sardine, saury, small horse mackerel, or grated dumplings of bonito can be used after steaming, roasting and pulverizing.

The method of the mold treatment of the present invention for such coarse-grained abrasive powder will be specifically described. In the present invention, the rough kneaded abrasive powder to which fish oil has been added can be subjected to mold treatment as it is, but preferably, the abrasive powder is previously sterilized. By doing so, propagation of various bacteria can be suppressed, and rot, off-flavor, and off-flavor generation can be prevented. Sterilization treatment conditions are different depending on the mold attaching method, for example, when subjected to solid culture,
Store the rough-brushed abrasive powder in a closed container such as an autoclave,
For example, heat sterilization conditions at a product temperature of about 90 to about 120 ° C. for about 10 to about 60 minutes are often employed. When applied to liquid culture, for example, about 3 to about 10
A weight part of water is added, and then, for example, it is sterilized by heating at about 90 to about 120 ° C. for about 10 to about 60 minutes (hereinafter, the abrasive powder to which water is added may be simply referred to as coarse-grain abrasive powder). .

The method of mold treatment for the coarse-grained abrasive powder to which the fish oil thus obtained is added can also be appropriately selected.For example, the mold is spread thinly in a wooden box and packed in a normal knot-like mold storage room or room. About 25 to about 28 ° C, relative humidity about 75 to about 80%
Leave it on for about 2 to about 15 days or mold it with occasional stirring.

Alternatively, instead of the above-described mold-molding method, it is also possible to inoculate molds separated from fish knots and inoculate the sterilized coarse knotted abrasive powder in the presence of fish oil, followed by culturing. As such molds of the fish segments, generally, the first and second molds, which are used when molds are put into a room (muro) by packing sun-dried naked segments in a wooden box during the production of the fish segments, and using a conventional method. At the time when an arbitrary stage of about the number of molds is completed, mold obtained at the time of mold removal can be used. Preferably mature to some extent and exhibit a pale green grey3
Use molds from # 4 to # 4. Such molds can be used as they are, and those obtained by separating and culturing these molds. Can also be used.

Although there are no particular restrictions on the method of inoculating these molds, preferably, molds collected from fish scallops or their separated cultures are dispersed in, for example, sterilized water, and in the case of solid culture, sterilized polishing is performed. It may be sprayed on the powder or, in the case of liquid culture, added to the abrasive powder and uniformly mixed with a sterilized medium.

In addition, the amount of mold inoculation can be arbitrarily selected as appropriate, but generally, about 0.005 to about 100 mg to the rough-brushed abrasive powder
% Inoculum, preferably about 0.01 to about 50 mg%. As a culture condition, for example, in the case of liquid culture, conditions of an initial pH of 4 to 7 and a temperature of 20 to 35 ° C. for about 3 to 7 days are often adopted.

In the present invention, by adding and presenting fish oil during the above mold treatment, an excellent fish segment flavor can be produced.
Horse mackerel, sardine, mackerel, saury, skipjack, flounder, salmon,
Fatty oils obtained from fish bodies or internal organs such as herring, cod and salmon can be mentioned, but fish oils of multicatch fish such as sardines, herring, mackerel and saury are generally used.

These fish oils can be used alone or in any combination. The amount of fish oil to be added is, for example, about 0.01 to about 1.0 part by weight, preferably about
A range such as from 0.05 to about 0.4 parts by weight can be mentioned.

In addition, as a method of adding fish oil to the rough section abrasive powder,
A method in which fish oils are directly added to the abrasive powder and then uniformly mixed with a mixer, blender or the like, or sprayed in the form of a mist. In addition, fish oils are preliminarily surfactants, animal and plant proteins, peptides, polysaccharide gums, etc. The method can be carried out in an arbitrary manner such as a method of adding as an aqueous emulsion using

In the present invention, an organic nitrogen source such as a carbohydrate, an inorganic salt, and a protein can be added to the coarse-grained abrasive powder in addition to the fish oil and water as described above, if desired. If desired, amino acids, nucleic acids, fermented seasonings and other optional additives can be added.

The polishing powder after the completion of the cultivation is used as it is when the solid cultivation is performed, and generally, when the liquid cultivation is performed, solid-liquid separation is performed to collect a solid, and then the solid is collected. By charging into an extraction tank and extracting with carbon dioxide in a liquefied state, subcritical or supercritical state by a conventional method, the fish segment flavor of the present invention can be obtained.

As the extraction device, any type of ordinary supercritical extraction device including an extraction tank, a separation tank, a compressor, and the like can be used.

The carbon dioxide used in the present invention is most preferable as an extraction fluid because it is inexpensive, non-toxic, odorless, chemically stable and non-flammable, and each desired state of liquefied state or subcritical or supercritical state, treatment The temperature and pressure can be appropriately selected and used depending on the conditions. In particular, 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. Also, for example, a pressure of about 30 to about 70 kg / cm ² and a temperature of about 0 to about
Carbon dioxide in the liquefied state at 25 ° C, and further, for example, a pressure of 75
Subcritical carbon dioxide at or above kg / cm ² and a temperature of about 0 to about 30 ° C. can also be utilized.

The abrasive powder inoculated with mold and cultured as described above is charged into a pressure-resistant container, and extraction is performed by selecting any extraction condition from the above-described embodiments. More specifically, extraction conditions can be appropriately selected depending on the type of fish used as the raw material of the coarse-grained abrasive powder, the degree of subdivision of the coarse-grained abrasive powder, and the composition. Temperatures and pressures, depending on the desired state of the carbon dioxide used, are often employed within the range of from about 90 ° C. and a pressure of from about 30 to about 400 kg / cm ² .

The extraction time can be appropriately selected depending on the type and shape of the raw material abrasive powder or the temperature and pressure conditions of the extraction fluid, but generally, the extraction time such as about 10 minutes to about 24 hours is often employed.

The extraction can be carried out by standing, dipping or stirring, or by continuously supplying a certain amount of carbon dioxide into the container.

In the present invention, an alcohol such as methanol, ethanol, glycerin, and propylene glycol can be added as an entrainer during the extraction of carbon dioxide in the liquefied state or the subcritical or supercritical state. Such alcohols may be charged together with the polishing powder, or when supplying carbon dioxide as an extraction fluid to the extraction tank charged with the polishing powder, the alcohol may be supplied in a desired amount using a pressurized pump. The extraction can also be carried out with the supply.

Next, the carbon dioxide in which the aroma and flavor are dissolved and the residue of the polishing powder are separated. As a method for separating aroma and flavor from the obtained fluid, an extraction method according to an extraction method such as an isothermal method, an isobaric method, or an adsorption method in which an adsorbent for adsorbing a solute extracted in a separation tank is filled. Appropriate separation means can be employed.

The fish-knot flavor of the present invention obtained as described above can be added as it is to various foods and drinks to impart a preferable bonito flavor. If desired, this fish-bodied flavor can be used by dissolving it in edible oils and fats. 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 can be used. , The flavor can be further improved.

Furthermore, by treating the fish segment flavor obtained by the present invention with hydroalcoholics and removing insolubles generated, it is possible to obtain a fish segment flavor having a good flavor and excellent solubility in water, By doing so, it can be used for a wider application.

Furthermore, the emulsified product obtained by emulsifying the fish segment flavor and the edible oil / fat solution obtained by the present invention with edible surfactants or casein, gelatin, gum arabic, starch, dextrin and other animal and plant protective colloidal substances. The emulsion may be used, and the emulsion may be further processed into a powder form by a known drying means such as spray drying and vacuum drying.

According to the present invention, it is possible to obtain an extremely palatable fish-knot flavor that is inferior to this one by subjecting inexpensive rough-brushed abrasive powder to mold treatment in the presence of fish oil. Can be.

Mold treatment of coarse-grained abrasive powder in the presence of fish oil adds lipolytic enzymes, proteolytic enzymes, and other functions produced by the mold, whereby fish oil and coarse-grained abrasive powder are decomposed and used. In addition to the fragrance of the powder, a preferred flavor flavor unique to knots is generated, and the high-grade flavor flavor unique to this section or this dried section using bonito as a raw material, and
It can be produced with several times the intensity.

Further, the resulting culture is brought into contact with carbon dioxide in a liquefied state or a subcritical or supercritical state to extract a flavor component, thereby providing a high-class and rich bonito flavor that has a rich flavor of bonito. Is obtained.

Hereinafter, the present invention will be described more specifically with reference to examples.

[Example] Example 1 Coarse oil 100g per 1kg of rough kneaded abrasive powder obtained from roasted bonito
And dispersed uniformly in an autoclave.
Steam sterilization at 0 ° C. for 15 minutes. To the sterilized product, 0.1 g of mold collected after attaching the No. 3 mold of bonito was dispersed in sterilized water, inoculated by spraying, and solid-cultured at 30 ° C. for 5 days. 1 Kg of the obtained polishing powder for culture treatment was charged into an 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 to perform extraction.

The carbon dioxide containing the extract flowing out of the extraction tank was transferred to a separation tank, and the pressure was reduced to 40 kg / cm ² to separate the extract from the carbon dioxide to obtain 52 g of the extract. The resulting extract is
The bonito had a rich palatability and a unique umami flavor.

Example 2 Mackerel oil (100 g) was adsorbed to 1 kg of ground powder obtained from roasted soda bonito, 5 kg of water was added, and the mixture was sterilized at 100 ° C. for 10 minutes. Mold obtained after adding 5th mold at the time of bonito production to this mixture
After adding 2 g and mixing uniformly, liquid culture was carried out at 25 ° C. for 3 days.

After the culturing treatment, the solid matter was collected by centrifugation. The obtained solid was charged in a pressure vessel, into which liquid carbon dioxide was introduced, and subjected to immersion extraction for 15 hours with occasional stirring at a pressure of 50 kg / cm ² and a temperature of 10 ° C. The liquefied carbon dioxide containing the extract was transferred to a pressure-resistant container for separation, and the pressure was reduced to evaporate the carbon dioxide to obtain 10 g of an oily fish knot flavor. The obtained fish knot flavor had a favorable strong flavor unique to bonito.

Example 3 After 150 g of tuna oil was uniformly dispersed in 1 kg of bonito rough-boiled abrasive powder, steam sterilization was performed at 110 ° C. for 20 minutes using an autoclave. 0.3 g of the same mold as used in Example 1 in the obtained abrasive powder
And solid-cultured at 30 ° C. for 7 days. Abrasive powder that has undergone mold cultivation is charged into an extraction tank, and pressure 150 kg / cm ² , temperature 2
Extraction was performed by continuously supplying subcritical carbon dioxide at 5 ° C. for 8 hours.

The carbon dioxide containing the extract flowing out of the extraction tank was led to a separation tank, and the pressure was reduced to atmospheric pressure to separate the extract from the carbon dioxide to obtain 28.5 g of an oily fish node flavor.
This bonito flavor has no greasy smell or fishy odor,
It had a strong and sweet bonito flavor.

Comparative Example 1 1 kg of dried bonito polished powder was charged into an extraction tank without treatment, and subcritical carbon dioxide at a pressure of 150 kg / cm ² and a temperature of 25 ° C. was continuously supplied for 8 hours under the same conditions as in Example 3. Extraction.

The carbon dioxide containing the extract flowing out of the extraction tank was led to a separation tank, and the pressure was reduced to atmospheric pressure to separate the extract from carbon dioxide, thereby obtaining 20 g of an oily extract. This extract lacked a high-quality bonito-like flavor compared to the extract of Example 3 and had a strong smoke odor.

Comparative Example 2 1 kg of the mold-treated polishing powder prepared in Example 3 was charged into a round-bottom flask equipped with a condenser, and 4 kg of ethanol was added thereto, followed by extraction by stirring at 75 ° C. for 3 hours. After the extraction treatment, solid-liquid separation was performed to collect an ethanol phase, and ethanol was recovered to obtain 50 g of a dark black oily substance. This extract was prepared according to Example 3.
And lacked a mellow and mellow flavor of bonito.

Example 4 100 kg of sardine oil was added to 1 kg of ground powder obtained from roasted mackerel
g, glucose 50 g, dipotassium hydrogen phosphate 2 g, magnesium sulfate 1 g, potassium chloride 2 g and water 200 g were added, mixed uniformly, and sterilized at 120 ° C. for 10 minutes. The mixture was inoculated with 0.2 g of No. 5 mold used in Example 2 and cultured at 30 ° C. for 5 days. The obtained polishing powder after mold treatment and culture was charged into an extraction tank, and extraction was performed by continuously supplying supercritical carbon dioxide at a pressure of 200 kg / cm ² and a temperature of 50 ° C. for 6 hours.

The carbon dioxide containing the extract flowing out of the extraction tank was transferred to a separation tank, and the pressure was reduced to 40 kg / cm ² to separate the extract from the carbon dioxide to obtain 62 g of the extract. The resulting extract had a rich and rich flavor of high-quality bonito.

Example 5 600 g of dried bonito powder and ground powder obtained from roasted mackerel
Add 400 g of cod oil and 150 g of soy sauce to 400 g and mix evenly.
After sterilization at 20 ° C. for 20 minutes, 0.2 g of pure cells of Aspergillus repens isolated from bonito were inoculated into this mixture, followed by solid culture at 25 ° C. for 7 days. The obtained culture-treated product is charged into an extraction tank, and while supercritical carbon dioxide at a pressure of 100 kg / cm ² and a temperature of 40 ° C. is continuously supplied to the extraction tank, ethanol is used as an entrainer and the weight of the carbon dioxide is determined. , And the mixture was continuously supplied to perform extraction for 3 hours. The carbon dioxide containing the extract was transferred to a separation tank, and the pressure was reduced to 40 kg / cm ² to separate the extract from the carbon dioxide to obtain 35 g of the extract. The resulting extract has a fishy odor,
It had a rich, mellow flavored bonito dashi flavor without fat or smell.

Example 6 Sardine oil 120 was added to 1 kg of abrasive powder obtained from roasted roasted material.
g, rice miso 50 g, water 100 g, and then mixed uniformly.
Sterilized for 0 minutes. 3 used in Example 1 was added to the obtained mixture.
0.3 g of the number mold was inoculated and solid-cultured at 30 ° C. for 5 days. The obtained culture product was charged into an extraction tank, and the pressure was 250 kg / cm ² ,
Extraction was performed by continuously supplying subcritical carbon dioxide at a temperature of 20 ° C. for 5 hours. The carbon dioxide containing the extract flowing out of the extraction tank was transferred to a separation tank, and the pressure was reduced to 40 kg / cm ² to separate the extract from the carbon dioxide to obtain 31.5 g of the extract. The resulting extract had a high-quality bonito flavor with no fishy smell, no greasy odor, and so on.

[Effects of the Invention] According to the method of the present invention, by a simple means of mold-treating the inexpensive coarse-grained abrasive powder in the presence of fish oil as described above, a high-grade special section using this bonito, It is possible to obtain a rich kokumi seafood flavor that has no fishy smell or greasy smell and is extremely excellent in palatability.

The knotfish flavor obtained according to the present invention is useful, for example, as a flavor corrector and enhancer for knotfish extract obtained by conventional solvent extraction, as well as oils, emulsions, powders, and the like by conventional methods. Is processed into granules to produce a wide range of food processing fields such as Japanese soup and soup stock, noodle soup, boiled soy sauce, pickles, side dishes, instant noodles, soup with miso soup, flavor seasoning, soup stock and retort foods It can be used very effectively.

Claims (1)

(57) [Claims] 1. A rough-kneaded abrasive powder produced as a by-product during the production of fish knots is subjected to a mold treatment in the presence of fish oil, and the resulting treated product is liquefied or subcritical or supercritical carbon dioxide. A method for producing a fish-bodied flavor, comprising extracting a flavor component by bringing into contact with a flavor.