JP2863687B2 - Method for producing seasoning liquid having absorptive aroma - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a seasoning liquid having a dried-up flavor.

[0002]

2. Description of the Related Art Conventionally, bonito, mackerel, tuna, sardine,
Fish knots such as horse mackerel include uncooked rough knots and moldy dead knots, and both the rough knots and dead knots are steam sterilized before being subjected to the cutting process.

[0003] The steamed liquor produced during steam sterilization of the rough knot has the odor of the original smoke odor, and is therefore used as a seasoning liquid for the purpose of imparting aroma.

[0004] Further, after the above-mentioned rough section is molded, 25-
Fermentation is carried out at a temperature of 30 ° C. and a humidity of 80 to 85% for about 2 weeks, followed by fermentation and drying steps of drying for about 1 day in the sun and repeating about 2 to 4 times to produce a dried-up section. The steamed liquor generated when steam-sterilizing the dead stalk has the original aroma of the dried sushi, which is more refined and more mellow than the rough simmered liquor. For this reason, the steamed liquor of the dried scallop is also used as a seasoning liquid for the purpose of imparting an aroma. However, it has a more refined, mellow, and preferable scent than the simmered liquor, and thus has a high value as a seasoning liquid.

[0005] As for the composition of the fragrance component of the rough section and the fragrance element of the dead section, the fragrance component of the dry section has less phenols than the fragrance component of the coarse section, and guaiacol, eugenol, cresol, and 2,6-dimethoxyphenol. Veratrol, methyl eugenol, 1,2-
It is known that dimethoxy-4-methylbenzene, 1,2,3-trimethoxybenzene and the like are large (for example,
Agric. Biol. Chem., 53 (4), 1051-1055, 1989).

[0006]

However, since the expensive katsubushi which requires the above-mentioned mold-making step has a small production amount and a shortage in absolute quantity as compared with the rough knot, the demand for a seasoning liquid having a katsubushi aroma has fallen. There is a problem that it cannot be dealt with.

[0007] On the other hand, if the production of the dried knot itself is purposely increased for the purpose of producing the seasoning liquid, as described above, it takes a long time of 1 to 2 months to produce the dried knot from the rough knot, which is troublesome, and the production cost is increased. In addition, there is a problem that the obtained excess dead nodes are shaved off and cannot be sold at an appropriate price as a product or the like.

The present invention has been made in view of the above problems, and has as its object to provide a production method capable of producing a seasoning liquid having a katsuobushi-like aroma in a short period of time without using expensive katsuobushi as a raw material. I do.

[0009]

According to the first aspect of the present invention, there is provided a method for producing a seasoning liquid having a knot-like aroma, wherein a roasted knot is steamed to obtain a cooking liquid, and the cooking liquid belongs to a species of the genus Aspergillus repens. Strains (Aspergillus repens MA 0197) ( F
ERM P-14833 ) and cultured.

[0010] manufacturing process of the liquid seasoning with枯節-like flavor of the invention according to claim 2, the tar portion of AraTakashi surface to obtain an extract with hot water extraction, belonging to the genus Aspergillus Ripensu species the extract Strain (Aspergillus repens MA 0197)
( FERM P-14833 ) and inoculated.

[0011]

According to the method for producing a seasoning liquid having a knot-like aroma according to the first aspect, a strain (Aspergillus repens MA 0197) belonging to the genus Aspergillus lipens derived from bonito is added to a steamed broth of a roasted section having a smokey odor. After inoculation, 5-1
By culturing for 0 days, during the cultivation, the aroma component contained in the cooking liquor changes in the same manner as when the mold is produced by fermenting the fermented soybeans and fermentation, and is almost equivalent to the aroma of the dried fragrant. It is thought to be a similar elegant and mellow odor component. That is, during the cultivation, the phenolic components of the broiled broth are decomposed and reduced, and guaiacol, eugenol, cresol, 2,6-dimethoxyphenol and the like are O-methylated, and veratrol and methyl, respectively. It is considered that eugenol, 1,2-dimethoxy-4-methylbenzene, and 1,2,3-trimethoxybenzene are changed to odor components almost the same as dried odor.

According to a second aspect of the present invention, in the method of producing a seasoning liquid having a knot-like aroma, the extract is obtained by hot-water extraction of a tar portion on the surface of a rough node having a smoke odor. By culturing for 5 to 10 days, during the cultivation, the fragrance component contained in the extract changes in the same manner as when the mold is produced by fermenting the fermented soybean by actually molding the rough stalk. It is considered to be an elegant and mellow odor component similar to the fragrance.

[0013]

An embodiment of the present invention will be described.

[0014] The fish used for the fish knot include bonito, mackerel, tuna, sardine, and horse mackerel. The case where bonito is used as a raw fish will be described.

Embodiment 1 First, a specific example in the case of using a roasted steamed liquor will be described.

(1) Approximately 13 kg using a bonito by a conventional method
Produce the rough sword.

(2) The roasted knots are steamed to obtain 1 kg of a steamed liquid.

(3) 1 kg of the cooking liquor is placed in a 2 liter Erlenmeyer flask and sterilized in an autoclave at 120 ° C. for 15 minutes.

(4) A strain (Aspergillus repens MA 0197) ( FERM ) which had been cultured in 1 kg of sterilized steamed broth on a potato dextrose agar medium for one week beforehand.
P-14833 ) is cut into 10 mm squares and inoculated.

(5) The inoculated steamed liquor is shaken for 6 hours.
Incubate for 5 days while maintaining the temperature at 25 ° C. while rotating and shaking at 0 rpm. During the culture, reciprocating shaking may be performed instead of rotary shaking.

(6) No. Filter with filter paper No. 2.

(7) The filtrate was centrifuged at 12,000 rpm.
And centrifuged for 5 minutes to remove the precipitate and remove bacteria.

(8) The supernatant is taken out and sterilized at 95 ° C. for 10 minutes to obtain a seasoning solution.

The flavor of the seasoning liquid obtained by the above method was
As a result of a panel test performed by a human paneler to compare the broth and the dried boiled liquor,
The seasoning liquid obtained in (8) is found to have an elegant and mellow aroma almost similar to the aroma of the steamed liquor of the dried section,
It was found that the flavor of the seasoning liquid obtained in the above step (8) was equal to or slightly stronger than the boiling liquid of the dried scallop.

Here, the broiled broth is prepared separately by steaming the bonito flakes in the same manner as in the above step (2). After molding, fermentation was carried out at a temperature of 25 to 30 ° C. and a humidity of 80 to 85% for 2 weeks, and then the fermentation / drying process of drying in the sun for about 1 day was repeated three times to produce the dried syrup.
It was produced by steaming in the same manner as (2).

Embodiment 2 Next, a specific example in the case of using the tar portion on the rough node surface will be described.

(1 ′) About 5 kg using a bonito in a usual manner
Produce the rough sword.

(2 ′) 250 g of tar portion on the rough node surface
After immersing in hot water at 95 ° C. for 20 minutes, hot water extraction is performed.

(3 ') Extract No. Filter with filter paper No. 2.

(4 ') The filtrate is treated in the same manner as in the above steps (3) to (8) to obtain a seasoning liquid.

As for the flavor of the seasoning liquid obtained in this step (4 '), a panel test was carried out to compare the flavors of the boiled liquor and the dried liquor in the same manner as in Example 1 above. It can be seen that the seasoning liquid obtained in the above step (4 ′) has an elegant and mellow aroma almost similar to the aroma of the dried-boiled steamed liquor, and the intensity of the aroma is equal to or slightly stronger than that of the dried-boiled steamed liquor. I understood.

It is also possible to prepare an oily or powdery flavor by further extracting the seasoning solution obtained in the present invention by solvent extraction, supercritical gas extraction or the like.

[0033]

According to the first or second aspect of the present invention,
Produces a seasoning liquid with a refined and mellow aroma similar to that of dried fragrance in a short period of time, using inexpensive rough flakes as raw materials, instead of expensive dried garlic, according to demand, without being affected by the production amount of dried garlic can do. Moreover, since the strain used is derived from bonito, it is safe without harm to the human body.

Claims (2)

(57) [Claims] 1. A steamed broth is obtained to obtain a cooking liquor, and the cooking liquor is mixed with a strain belonging to the genus Aspergillus lipens.
rgillus repens MA 0197) ( FERM P-14833
Method for producing a liquid seasoning with枯節like aroma No.) inoculated with, and characterized by being cultured. 2. A tar portion on the surface of the rough section is extracted with hot water to obtain an extract, and a strain belonging to the genus Aspergillus repens (Aspergillus repens MA 0197) ( FE )
RM P-14833 ), and culturing the seasoning liquid having a knot-like aroma.