JP4228549B2 - Seasoning production method - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention is a production of a seasoning that has no odor, bitter taste, strong atsumi and koku, and good thermal stability, and has a bonito soup-like scent, flavor and taste. Regarding the method.
[0002]
[Prior art]
Natural fish bouillon stock, such as bonito stock, has a unique taste and flavor, but unpleasant flavors such as `` raw odor '' and `` bitter taste '' become stronger when heated, and the raw odor is also preserved during storage. There are problems with its stability, such as becoming stronger or prone to corruption.
[0003]
On the other hand, as described in Japanese Patent No. 2893839, a solution containing inosinic acid, histidine, glutamic acid, lactic acid, sodium chloride, potassium chloride in a specific ratio is blended with bonito flavor prepared by liquid or supercritical carbon dioxide extraction By using the dried bonito flavoring seasoning, the problems of bonito soup stock are being improved, but bonito soup flavoring functions such as “Atsumi” and “Koku” and “fresh fragrance, flavor” Has not reached a satisfactory level.
[0004]
In addition, animal foods such as beef, chicken, and seafood may be extracted or extracted to add “atsumi” or “koku” to foods. "Increased", etc., could not be used in large quantities in Japanese-style soup-type foods, and the "Atsumi" and "Koku" provided were not satisfactory.
[0005]
[Problems to be solved by the invention]
Solves the problems of natural bonito soup stock, as described in the previous section, or the problems of traditional bonito flavor seasonings, and gives "Atsumi" and "Koku" that are satisfactory as soup-like seasonings And it aims at obtaining in the manufacturing method of the flavor seasoning raw material of the bonito-dashi-like taste with favorable heat stability and quality.
[0006]
[Means for Solving the Problems]
As a result of intensive efforts to solve the above problems, the present inventor prepared a solution in a specific ratio containing ethanol, that is, lactic acid, histidine, inosinic acid, glutamic acid, sodium chloride, potassium chloride, and ethanol with a certain composition. By blending the solution with an extract with a bonito flavor (flavor component) prepared by liquid or supercritical carbon dioxide extraction, it has a bonito soup-like taste and fragrance, good thermal stability, The present invention has been completed by finding that a seasoning having both “Atsumi”, “Koku”, and “Natural fragrance and flavor” can be obtained.
[0007]
That is, the present invention provides lactic acid as a component at a weight ratio of 100, histidine from 20 to 200, inosinic acid from 5 to 50, glutamic acid from 0.5 to 100, sodium chloride from 5 to 150, potassium chloride from 5 to 100. , A method for producing a seasoning comprising blending an extract having a bonito flavor prepared by liquid or supercritical carbon dioxide extraction into a solution in which ethanol is blended at a weight ratio of 5 to 2000, There is no “odor” or “bitterness”, and there are “atsumi”, “kokumi”, “clean fragrance, and flavor” that are not found in the conventional technology, and a seasoning that produces almost no “fresh smell” or “bitterness” when heated is obtained. Is found and completed. Furthermore, by adding the animal protein-containing extract and / or the protein fraction in the animal extract to this seasoning, there is no habit such as “fresh odor” and the “atsumi” and “koku” that are typical of bonito are strengthened. I found out that I can do it.
[0008]
The lactic acid used in the present invention can be added using sodium lactate, calcium lactate (anhydrous), calcium lactate pentahydrate, etc., and lactic acid itself. Histidine can be added by using histidine base, histidine hydrochloride, inosinic acid histidine salt, or the like. Inosinic acid can be added using sodium inosinate, potassium inosinate, calcium inosinate, histidine inosinate, or the like. Glutamic acid can be added using sodium glutamate, potassium glutamate, glutamic acid obtained from a protein hydrolyzate, glutamic acid itself, or the like. The origin of sodium chloride can be added without being particularly limited, such as purified sodium chloride, rock salt, sea salt, mineral-containing salt. As potassium chloride, it is possible to use a material containing potassium chloride such as refined potassium chloride or “nigiri” which is produced as a by-product when sodium chloride is produced from seawater. Ethanol can be added using an aqueous ethanol solution used for foods such as brewed alcohol, industrially produced alcohol, and denatured alcohol. The ratio of ethanol is 5 to 2000 by weight with respect to inosinic acid, and the total amount of ethanol in the seasoning is preferably 0.5 to 15%. In addition, an extract having a bonito flavor is prepared by liquid or supercritical carbon dioxide extraction of a bonito pulverized product as described in Japanese Patent No. 2889339, but it is obtained by alcohol extraction or hot water extraction of bonito. It is also possible to use an extract having a prepared bonito flavor.
[0009]
In addition, the animal protein-containing extract used in the present invention is obtained by simmering and extracting fish and shellfish or livestock meat in hot water at 60 ° C. or higher for 5 minutes or more. However, extracts or concentrated extracts thereof are mainly used. However, it is also possible to prepare and use a protein solution by other methods. Preferably, the aggregate produced by adjusting these animal protein aqueous solutions to pH 3.5 to 5.5 is removed by centrifugation or the like, and the pH is neutralized and dissolved again or further purified. What dissolved the thing again can be used.
[0010]
DETAILED DESCRIPTION OF THE INVENTION
EXAMPLES Hereinafter, although an Example demonstrates this invention further in detail, the utilization range of this invention is not limited by these.
[0011]
[Experiment 1]
鰹 Aramoto clause is pulverized with a hammer crusher pulverizer, 2 g of the obtained pulverized product is sprayed with 600 g of ethanol and 600 g of water, extracted with liquid carbon dioxide (25 ° C., 60 atm) for 2 hours, and about 700 g of extract is obtained. Obtained. The resulting extract had a good bonito flavor.
[0012]
[Experimental example 2]
50% sodium lactate 400 mg, histidine hydrochloride 130 mg, sodium inosinate 35 mg, sodium glutamate 4 mg, sodium chloride 50 mg, potassium chloride 60 mg and ethanol 2000 mg were dissolved in water and made up to a volume of 100 ml. This solution was a taste solution having a taste like bonito soup stock.
[0013]
[Experiment 3]
200 g of ginger edible portion was put in 1000 ml of hot water and boiled and ripened at 95 ° C. for 1 hour to obtain boiled soup.
[0014]
[Experimental Example 4]
Hydrochloric acid was added to 500 ml of the boiled juice obtained in Experimental Example 3 to adjust the pH to 4.2, and the precipitate was obtained in a wet weight of 11 mg by centrifugation. 100 mg of water was added to 10 mg of the precipitate to disperse, and sodium hydroxide was added to adjust the pH to 7.0 to obtain a boiled soup protein solution.
[0015]
[Experimental Example 5]
The koji Aramoto kushi was shaved with a koji shaving machine, and 1000 ml of boiling water was added to 40 g of the kneading knot, and filtered with a filter cloth after 1 minute to obtain a koji kashi stock.
[0016]
[Example 1]
By adding 0.1% of the extract having the bonito flavor obtained in Experimental Example 1 to the taste solution obtained in Experimental Example 2, a solution having a refreshing bonito-like fragrance, flavor and taste was obtained.
[0017]
The natural bonito stock obtained in Experimental Example 5 was heated at 90 ° C. for 2 hours to produce a raw odor and bitterness, while the characteristic “Atsumi” and “Koku” were weakened. The solution obtained by adding the extract with bonito flavor had a good taste and flavor and a refreshing fragrance even after heating at 90 ° C. for 2 hours, with almost no “fresh smell” or “bitter taste”. . Therefore, it was found that the solution obtained by the present invention has better thermal stability than natural bonito stock.
[0018]
[Example 2]
By adding 0.1% of the extract having the bonito flavor obtained in Experimental Example 1 to the taste solution obtained in Experimental Example 2, and further adding 1% of the bonito soup obtained in Experimental Example 3, A solution with aroma, flavor, taste and “Atsumi” was obtained.
[0019]
The natural bonito broth obtained in Experimental Example 5 was heated at 121 ° C. for 10 minutes, while its “bitterness” became stronger and the unique “Atsumi” and “Koku” became weaker. The solution obtained by adding the extract with bonito flavor and bonito soup does not increase the “bitterness” after heating at 121 ° C. for 10 minutes, and the “atsumi”, “koku”, “refreshing” The scent was maintained. Therefore, it was found that the solution obtained by the present invention has better thermal stability than natural bonito stock.
[0020]
[Example 3]
By adding 0.1% of the extract having the bonito flavor obtained in Experimental Example 1 to the taste solution obtained in Experimental Example 2, and further adding 1% of the bonito soup protein solution obtained in Experimental Example 4, A solution with bonito-like fragrance, flavor, taste and “Atsumi” was obtained.
[0021]
The natural bonito stock obtained in Experimental Example 5 was heated at 130 ° C. for 1 minute, but its bitterness became stronger and the unique “Atsumi” and “Koku” were weakened. And the solution obtained by adding the soy sauce protein did not increase the bitterness after heating at 130 ° C for 1 minute, and maintained the “atsumi”, “koku”, and “fresh fragrance” that are typical of bonito. . Therefore, it was found that the solution obtained by the present invention has better thermal stability than natural bonito stock.
[0022]
[Example 4]
A sample obtained by adding 0.1% of the extract having the bonito flavor obtained in Experimental Example 1 to the taste solution excluding only ethanol in Experimental Example 2 seems to be bonito after heating at 90 ° C. for 10 minutes. The “fresh fragrance and flavor” disappeared and the characteristics of fresh bonito soup were weakened. On the other hand, the extract with the bonito flavor obtained in Experimental Example 1 was added to the taste solution obtained in Experimental Example 2. The solution obtained by adding 1% retained the “fresh fragrance and flavor” that was typical of bonito after heating at 90 ° C. for 10 minutes and maintained the characteristics of fresh bonito. Therefore, it was found that the solution obtained according to the present invention was better in thermal stability than that without adding ethanol.
[0023]
【The invention's effect】
As shown above, lactic acid, histidine, inosinic acid, glutamic acid, sodium chloride, potassium chloride, and a solution prepared by mixing with ethanol are combined with an extract with bonito flavor prepared by liquid or supercritical carbon dioxide extraction In addition, by adding an extract containing animal protein, it has the taste and fragrance flavor of bonito soup, has good heat stability, and is also good for “Atsumi”, “Koku”, “Natural scent” , Flavor "can be obtained.

Claims (1)

As a component, lactic acid is 100 by weight, histidine is 20 to 200, inosinic acid is 5 to 50, glutamic acid is 0.5 to 100, sodium chloride is 5 to 150, potassium chloride is 5 to 100, and ethanol is 5 to 2000. The extract containing a liquid or supercritical carbon dioxide gas-extracted extract with a bonito flavor is blended with the solution containing the ratio of the above and the pH of the aqueous animal protein solution is adjusted to 3.5 to 5.5. And the total amount of ethanol in the seasoning is 0.5 to 15% .