JP3491475B2 - Method of producing seafood extract seasoning with rich body taste - Google Patents

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a fish and shellfish extract by adding fructose (fructose) in an amount of 0.5 to 50 times (by weight) the amount of creatine in the extract and adjusting the pH to 6.
The present invention relates to a novel fish and shellfish extract seasoning to which a rich taste is imparted, which is characterized by performing a heating operation while adjusting to 5 to 8.5, and a method for producing the same.

[0002]

2. Description of the Related Art As a base for various dishes, meat extract,
Natural extracts such as chicken extract, seafood extract and vegetable extract are widely used for commercial use. The functions of these natural extracts are said to give foods a complex taste and breadth, give "atsumi" and "koku", and make up for the lack of taste of food materials.

However, since these natural extracts are expensive and difficult to obtain, generally, processed products and substitute products using a part of these natural extracts are produced and manufactured.
It is commercially available. In addition, basic stocks such as bonito flakes, dried sardines, dashi kelp, and shiitake mushrooms, and flavor seasonings in which these natural ingredients are combined with salt, sugar, umami seasoning, amino acids, etc. are also widely used. Since these commercially available processed products and substitutes of natural extracts are composed mainly of low molecular weight substances such as amino acids such as sodium glutamate, nucleic acids, and organic acids, they are also natural extracts. By comparison, the taste is simple,
It has the drawback of being blurred.

Conventionally, in order to make up for such drawbacks, H
By adding VP (plant protein hydrolyzate), HAP (animal protein hydrolyzate), yeast extract and the like, a rich taste,
Although a complex taste is imparted and the taste is improved, HVP and HAP have a decomposed odor, and yeast extract has a flavor peculiar to yeast. The amount used was limited, and the taste and flavor were clearly different from the so-called model natural extract, which was not satisfactory. In particular, such a seasoning has a drawback that natural materials such as beef broth and bonito soup stock lack "atsumi" and "koku", a natural feeling and a complex feeling.

[0005]

DISCLOSURE OF THE INVENTION Under the background of the prior art described in the preceding paragraph, the present invention provides a novel seafood extract seasoning for imparting the rich taste of natural ingredients such as beef broth and bonito soup stock to food and drink. The purpose is to provide the material.

[0006]

Means for Solving the Problems As a result of intensive efforts for solving the above problems, the present inventor heats fish and shellfish extracts under neutral to alkaline conditions (pH 6 or more) while adding sugar. Therefore, the above problem can be solved, in particular, fructose (fructose) in an amount of 0.5 to 50 times (weight) the amount of creatine in the extract is added, and the pH thereof is 6.5 to 8.5, preferably 6. It was found that a seafood extract seasoning with a rich flavor can be produced by carrying out a heating operation while adjusting it to 0.5 to 7.5, and the present invention was completed based on such findings. It was

The kokumi referred to in the present invention is a taste quality possessed by natural materials such as beef broth and bonito stock soup, and expresses the extension and depth of the aftertaste. Such taste qualities are shown above, such as amino acids such as sodium glutamate, nucleic acid-related compounds such as sodium inosinate and sodium guanylate, and HVP and HA.
It cannot be reproduced with seasoning materials such as P and yeast extract.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION According to the present invention, fructose (fructose) is added to a fish and shellfish extract in an amount of 0.5 to 50 times the amount of creatine in the extract, and the pH thereof is 6 or more, preferably 6.5. A seafood extract seasoning with a rich flavor is produced by performing a heating operation while adjusting to 8.5.

The fish and shellfish extract used in the present invention is a commercially available fish extract such as skipjack extract, mackerel extract, tuna extract, sardine extract, gochi extract, duck extract, flounder extract, scallop extract, clam extract, rainbow trout extract, oyster extract and the like. Fish, shellfish broth, steamed liquid, cooker juice, fish solvel, etc. obtained as a by-product during the production of shellfish extracts and processed foods are shown.

As the sugar used in the present invention, it is also possible to use fructose and foods such as molasses, isomerized sugar, vegetable extract, fruit juice and seasonings containing fructose as a constituent.

The seafood extract seasoning with enhanced richness of the present invention can be obtained, for example, by the following method. For fish and shellfish extracts such as bonito extract, fructose (fructose) is added in an amount of 0.5 to 50 times (by weight) the amount of creatine in the extract, and the pH thereof is 6.5 to 8.5.
More preferably, the heating operation is performed while adjusting the temperature to 6.5 to 7.5. The heating conditions at this time are 80 to 120 ° C and 1
I want to do it for ~ 48 hours. In addition, pH adjustment
It is carried out so that the pH during heating falls within the above range. By this heating operation, it is possible to produce a seafood extract seasoning to which a rich taste is imparted.

The seafood extract seasoning produced by heating is
Although it can be used as it is, it can also be used by appropriately removing a fragrance component causing a coloring substance or a burning odor by treatment with activated carbon or an ion exchange resin. Further, the obtained seasoning material can be used alone as a material, and can also be mixed and used with a natural extract or a substitute thereof, a used book stock material, a flavor seasoning and the like.

The seafood extract seasoning with a rich flavor thus obtained is used in Japanese dishes, for example,
Soup stock such as bonito flakes, chicken, seafood, kelp, beef, shiitake, and soup stock of Western dishes, such as beef,
Chicken, pork, fish and shellfish soup, or Chinese food tongue, for example, by adding to beef, chicken, pork, ham, scallops, abalone, shrimp, squid, shiitake mushrooms, Chinese cabbage, celery, etc. Add a rich flavor to these,
It was found to enhance its taste function. Further, as mentioned above, HV which can be used at a relatively low cost as a processed product or a substitute product of the above natural extract, especially as an amino acid mixture
When added to P, HAP, yeast extract or low-quality, low-priced beef extract, or when added to basic stock ingredients or conventional flavor seasoning, or in combination with it, the entire taste is summarized. , Imparts a richness or enhances the taste and enhances the taste, and these can be improved to high quality.

[0014]

[Examples] Hereinafter, a method for producing a seafood extract seasoning to which a rich taste is imparted and its addition effect will be described with reference to Examples. The technical scope of the present invention is not limited to these examples.

[0015]

Example 1 20 g of fructose was added to 1 L of a commercially available mackerel extract (solid content concentration 62%, creatine concentration 0.95%), and the pH was adjusted to 7.0 using a sodium hydroxide solution. While stirring this solution,
It was heated at ° C for 6 hours. Although a decrease in pH was observed with heating, sodium hydroxide solution was added successively to control the pH of the solution to 7.0.

The substance thus obtained was added to a commercial noodle soup and sensory evaluation was carried out. The compounding ratio was as follows. That is, 1 g of the seafood extract seasoning of the present invention was added to 100 ml of commercial noodle soup.

As a control, an additive-free noodle soup was prepared,
Sensory evaluation was performed by 20 taste panels by the two-point comparison method. The results are shown in Table 1 below.

[0018]

[Table 1]

[0019]

Example 2 100 g of fructose was added to 2 L of a solution prepared by diluting a commercially available skipjack extract (solid content concentration: 65%, creatine concentration: 1.02%) to a solid content concentration of 30%, and the pH was adjusted to 7. with a sodium hydroxide solution. Adjusted to 2. This solution was heated at 95 ° C. for 24 hours while stirring. Although the pH decreases with heating, the sodium hydroxide solution is added successively to increase the pH of the solution.
The control was performed so that H became 7.0. 50 g of activated carbon was added to the extract thus obtained, and the mixture was stirred,
Filtration was performed to obtain a skipjack extract seasoning.

The seasoning thus obtained was added to commercial instant miso soup and sensory evaluation was carried out. The compounding ratio was as follows. That is, 0.5 g of the seafood extract seasoning of the present invention was added to 200 ml of commercially available instant miso soup (manufactured by Ajinomoto Co., Inc.).

As a control, additive-free miso soup was prepared and sensory evaluation was conducted by 20 taste panels by the two-point comparison method. The results are shown in Table 2 below.

[0022]

[Table 2]

[0023]

EFFECTS OF THE INVENTION From the results shown above, it is possible to determine that the amount of creatine contained in the seafood extract is 0.5 to 50%.
Double the amount (weight) of fructose (fructose) was added and the p
By adjusting the H to 6.5 to 8.5 and performing the heating operation, it was possible to produce a novel seafood extract seasoning having a rich taste.

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Claims (2)

(57) [Claims] About 1. A fish extract, was added fructose (fruit sugar) of 0.5 to 50 times the creatine content in the extract (by weight), adjusting quality the p H to 6.5 to 8.5
A method for producing a novel seafood extract seasoning material having a rich flavor, which is characterized by performing a heating operation . 2. A natural extract processed product, a natural extract substitute, a basic broth material, or a flavor seasoning, characterized in that the seafood extract seasoning material according to claim 1 is incorporated .