JP4683574B2 - Seasoning production method - Google Patents
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本発明は、魚介類の煮汁を利用して得られる、旨味、コク味、魚の風味を有しながら、魚の生臭さの少ない調味料の製造方法に関する。 The present invention relates to a method for producing a seasoning that has a umami taste, a rich taste, and a fish flavor obtained by using a broth of fish and shellfish, and has less fishy odor.
鰯、鯖など各種魚介の缶詰の製造時に生じる液汁は、濃縮後、各種のエキス、調味料に加工されている。
しかしながら、魚介の蒸煮工程で生じる煮汁は、生臭みが強く、そのままでは使用できないので、廃棄されることもあり、廃棄物処理のコストも問題となっている。
魚介の生臭みを抑える方法としては、風味原料にイノシン酸の塩類を配合する方法（特許文献１）、魚肉加工食品に野菜エキスを添加する方法（特許文献２）が報告されているが、いずれも十分な効果があるとは言えなかった。
The juices produced during the production of canned fish such as salmon and salmon are concentrated and then processed into various extracts and seasonings.
However, the broth produced in the steaming process of seafood has a strong raw odor and cannot be used as it is, so it may be discarded and the cost of waste disposal is also a problem.
As a method for suppressing the raw odor of seafood, a method of adding inosinic acid salts to a flavor raw material (Patent Document 1) and a method of adding a vegetable extract to processed fish food (Patent Document 2) have been reported. Was not effective enough.
また、魚介類の煮汁を原料とする魚介類エキスの生臭みを除去し、風味の改善された魚介類エキスの製造方法（特許文献３）が報告されているが、生臭みを直接除去する為に、pＨ調整工程や、ろ過工程が必要で、工程が複雑になることが問題である。また、魚介煮汁をpＨ調整後、糖類を添加溶解し加熱する方法でコク味の付与された魚介エキス調味料の製造方法（特許文献４）が報告されているが、これもpＨ調整工程が必要な、魚介エキスを製造する方法である。 Moreover, although the raw odor of the seafood extract made from seafood broth as a raw material is removed and the production method of the seafood extract with improved flavor (Patent Document 3) has been reported, in order to directly remove the raw odor In addition, a pH adjustment process and a filtration process are necessary, and the process is complicated. In addition, a method for producing a seafood extract seasoning with a rich taste has been reported by adjusting the pH of seafood soup, adding and dissolving sugars, and heating, but this also requires a pH adjustment step. This is a method for producing a seafood extract.
一方、特許文献５、特許文献６では、５’−ヌクレオチド含有酵母エキス、グルタチオン含有酵母エキス、野菜エキス、単糖類等を加熱反応し、ミートフレーバー様の風味やローストビーフフレーバー様の風味を有する調味料の報告がある。
しかしながら、これらはいずれも畜肉様の風味を有するものであり、魚の風味を付与されたものではない。
On the other hand, in Patent Document 5 and Patent Document 6, a 5′-nucleotide-containing yeast extract, glutathione-containing yeast extract, vegetable extract, monosaccharides, etc. are heated and reacted to have a meat flavor-like flavor or roast beef flavor-like flavor. There is a report.
However, all of these have a meat-like flavor and are not given a fish flavor.
本発明は、魚介類の煮汁を廃棄せずに有効に活用し、ｐＨ調整無しで、魚の生臭さを抑制し、旨味、コク味を有すると共に、魚の風味を有する調味料の製造方法を提供することを課題とする。 The present invention provides a method for producing a seasoning that effectively uses a boiled seafood without discarding, suppresses the raw odor of fish without pH adjustment, has a umami taste, a rich taste, and has a fish flavor. This is the issue.
本発明者らは、上記課題の解決につき鋭意研究の結果、魚介類を蒸煮することによって得られる煮汁に、５’−ヌクレオチド含有酵母エキス、グルタチオン含有酵母エキス、野菜エキス、単糖類を混合、溶解した水溶液又は水懸濁液を加熱することにより、生臭さが抑制され、旨味、コク味を有すると共に、魚の風味が付与された調味料の製造方法を見出し、本発明に到達した。 As a result of diligent research on solving the above problems, the present inventors mixed and dissolved 5′-nucleotide-containing yeast extract, glutathione-containing yeast extract, vegetable extract, and monosaccharides in the broth obtained by steaming seafood. By heating the prepared aqueous solution or water suspension, the inventors found a method for producing a seasoning that has a fresh odor, a umami taste, a rich taste, and a fish flavor.
すなわち、本発明は、
（１）魚介類を蒸煮することによって得られた煮汁、５’−ヌクレオチド含有酵母エキス、グルタチオン含有酵母エキス、野菜エキス、単糖類を含有した水溶液又は水懸濁液を加熱することを特徴とする、調味料の製造方法、
（２）５’−ヌクレオチド含有酵母エキスが、５’−ヌクレオチドを２０重量％以上含有したものである、上記（１）記載の調味料の製造方法、
（３）グルタチオン含有酵母エキスが、グルタチオンを３重量％以上含有したものである、上記（１）又は（２）に記載の調味料の製造方法、
（４）水溶液又は水懸濁液が、魚介類を蒸煮することによって得られた煮汁の固形分３重量部に対して、５’−ヌクレオチド含有酵母エキス５〜２０重量部、グルタチオン含有酵母エキス５〜２５重量部、野菜エキス５〜４０重量部、単糖類１〜１５重量部を添加したものである、上記（１）〜（３）のいずれか一に記載の調味料の製造方法、
を提供するものである。
That is, the present invention
(1) Boiled soup obtained by steaming seafood, 5′-nucleotide-containing yeast extract, glutathione-containing yeast extract, vegetable extract, aqueous solution or water suspension containing monosaccharides is heated. , A method for producing seasonings,
(2) The method for producing a seasoning according to (1) above, wherein the 5′-nucleotide-containing yeast extract contains 20% by weight or more of 5′-nucleotide,
(3) The method for producing a seasoning according to (1) or (2) above, wherein the glutathione-containing yeast extract contains 3% by weight or more of glutathione,
(4) 5'-nucleotide-containing yeast extract, glutathione-containing yeast extract 5 with respect to 3 parts by weight of the solid content of the broth obtained by cooking the seafood with the aqueous solution or water suspension ~ 25 parts by weight, 5 to 40 parts by weight of vegetable extract, 1 to 15 parts by weight of monosaccharides, the method for producing a seasoning according to any one of (1) to (3) above,
Is to provide.
本発明によると、魚介類の煮汁を利用しながら、魚の生臭みが少なく、旨味、コク味、魚の風味を有する調味料が得られる。それにより、魚の風味が要求される食品に好適に用いられる。一方で、従は生臭みが強くて利用が難しく、廃棄されていた魚介類の煮汁を有効利用でき、廃棄物処理にかかっているコストを削減できる。 According to the present invention, it is possible to obtain a seasoning that has a savory taste, a rich taste, and a fish flavor, while using a seafood broth. Thereby, it is suitably used for foods that require fish flavor. On the other hand, the slave has a strong raw odor and is difficult to use, and can effectively use the boiled seafood soup, thereby reducing the cost of waste disposal.
以下、本発明を詳細に説明する。
本発明でいう煮汁とは、鰯、鯖などの缶詰を製造する際の蒸煮工程で生じる蒸煮液を指す。蒸煮液はそのままで使用でき、これらの煮汁には生臭みがあるが、本発明の方法により抑制する事ができる。（以下、「魚介煮汁」とも記す。）
Hereinafter, the present invention will be described in detail.
The boiled juice as referred to in the present invention refers to a steamed liquid produced in a steaming process when manufacturing canned foods such as rice cakes and strawberries. The steamed liquor can be used as it is and these broths have a raw odor but can be suppressed by the method of the present invention. (Hereafter referred to as “Seafood soup”)
本発明で用いられる５’−ヌクレオチド含有酵母エキスは、酵母を温熱水で抽出した抽出物、あるいは、酵母に蛋白分解酵素、細胞壁溶解酵素などを添加して得られた抽出物を、核酸分解酵素、必要に応じてアデニル酸分解酵素を作用させることにより得られた、５’−ヌクレオチド類、５’−イノシン酸ナトリウム、５’−グアニル酸ナトリウム、５’−ウリジル酸ナトリウム、５’−シチジル酸ナトリウムあるいは、５’−アデニル酸ナトリウムを含有したもので、含有量は５’−ヌクレオチドを合計で４重量％以上、好ましくは２０重量％以上含有したものが望ましい。５’−ヌクレオチド含有量が少ないと、魚介の生臭さを十分抑制できず、旨味も欠ける。 The 5′-nucleotide-containing yeast extract used in the present invention is an extract obtained by extracting yeast with hot water, or an extract obtained by adding a proteolytic enzyme, a cell wall lytic enzyme, or the like to yeast. 5'-nucleotides, 5'-sodium inosinate, 5'-sodium guanylate, 5'-sodium uridylate, 5'-cytidylic acid obtained by allowing adenylate-degrading enzyme to act as necessary It contains sodium or sodium 5'-adenylate, and the content of 5'-nucleotide is 4% by weight or more, preferably 20% by weight or more in total. If the 5'-nucleotide content is small, the raw odor of seafood cannot be sufficiently suppressed, and the umami taste is lacking.
本発明で用いられるグルタチオン含有酵母エキスは、グルタチオン含有酵母を、温熱水で抽出する方法、蛋白分解酵素、細胞壁溶解酵素などを添加して抽出する方法、酵母中の酵素を利用して自己消化により抽出する方法等で得られた、グルタチオン１重量％以上、好ましくは３重量％以上含有している酵母エキスをいう。グルタチオンの含有量が少ないと、魚介の生臭さを十分抑制できず、コク味も欠ける。 The glutathione-containing yeast extract used in the present invention is a method of extracting glutathione-containing yeast with hot water, a method of extracting by adding a protease, a cell wall lytic enzyme, etc., or by self-digestion using enzymes in the yeast. It refers to a yeast extract containing 1% by weight or more, preferably 3% by weight or more of glutathione obtained by an extraction method or the like. If the glutathione content is low, the raw odor of seafood cannot be sufficiently suppressed, and the richness is lacking.
５’−ヌクレオチド含有酵母エキス、グルタチオン含有酵母エキスに用いられる酵母としては、食品あるいは食品添加物として用いられている酵母で、例えばパン酵母、ビール酵母、トルラ酵母などを挙げることができる。 Examples of the yeast used for the 5'-nucleotide-containing yeast extract and glutathione-containing yeast extract are yeasts used as food or food additives, and examples thereof include baker's yeast, brewer's yeast, and Torula yeast.
本発明で用いられる野菜エキスは、野菜から得られたエキスで、例えば、キャベツエキス、オニオンエキス、にんじんエキス、セロリエキス、ガーリックエキスあるいはこれらの混合物等を挙げることができる。
野菜エキスの添加量は任意で調整できるが、添加量を増やすと調理感が増し、魚のつみれ様の風味が付与できる。
The vegetable extract used in the present invention is an extract obtained from vegetables, and examples thereof include cabbage extract, onion extract, carrot extract, celery extract, garlic extract, and mixtures thereof.
The amount of vegetable extract added can be arbitrarily adjusted, but increasing the amount added increases the feeling of cooking and can impart a fish-like flavor.
本発明に用いる単糖類としては、例えばグルコース、フルクトース、キシロース、リボース、ラムノースなどを挙げることができ、これらを単独で用いても2種以上を併せて用いてもよい。また、このような単糖類を含有する液糖を用いることもできる。 Examples of monosaccharides used in the present invention include glucose, fructose, xylose, ribose, rhamnose and the like, and these may be used alone or in combination of two or more. Moreover, the liquid sugar containing such a monosaccharide can also be used.
調味料は、魚介煮汁に、５’−ヌクレオチド含有酵母エキス、グルタチオン含有酵母エキス、野菜エキス、単糖類を混合、溶解した水溶液又は水懸濁液を加熱することにより製造される。 The seasoning is produced by heating an aqueous solution or water suspension in which 5'-nucleotide-containing yeast extract, glutathione-containing yeast extract, vegetable extract, and monosaccharide are mixed and dissolved in seafood broth.
添加されるそれぞれの成分の添加量は任意であるが、魚介煮汁の固形分３重量部に対して、５’−ヌクレオチド含有酵母エキス５〜２０重量部、グルタチオン含有酵母エキス５〜２５重量部、野菜エキス５〜４０重量部、単糖類１〜１５重量部が好ましい。５’−ヌクレオチド含有酵母エキス、グルタチオン含有酵母エキスの添加量が少ないと、魚の生臭さが抑制されず、味も乏しくなる。
なお、操作上や使用における取扱いをしやすくするため、あるいは呈味性を向上させるために、上記組成の他に、デキストリン、食塩、水等を添加してもよい。
Although the addition amount of each component added is arbitrary, 5 to 5 parts by weight of 5′-nucleotide-containing yeast extract, 5 to 25 parts by weight of glutathione-containing yeast extract with respect to 3 parts by weight of the solid content of the seafood broth, 5-40 parts by weight of vegetable extract and 1-15 parts by weight of monosaccharide are preferred. If the amount of 5′-nucleotide-containing yeast extract or glutathione-containing yeast extract is small, the fish's raw odor is not suppressed and the taste is poor.
In addition, in order to facilitate handling in operation and use, or to improve taste, dextrin, salt, water, etc. may be added in addition to the above composition.
加熱反応は７０〜１５０℃、好ましくは９０〜１２０℃、加熱時間は５分〜２時間程度で十分である。 The heating reaction is 70 to 150 ° C., preferably 90 to 120 ° C., and the heating time is about 5 minutes to 2 hours.
加熱反応終了後、調味料は、そのままあるいは濃縮してペースト状として、あるいは乾燥、例えばスプレードライヤー等で、粉末状として容易に取得することができる。なお、乾燥時にデキストリン等を添加して乾燥することができる。 After completion of the heating reaction, the seasoning can be easily obtained as it is or as a concentrated paste, or as a powder by drying, for example, a spray dryer. In addition, dextrin etc. can be added and dried at the time of drying.
本発明で得られる調味料は、広い分野に応用でき、たとえばスープ類、調味料製剤、インスタント食品、缶詰食品類、その他広範な食品の原材料として用いうる。特に、魚介類を使用する食品に対しては、素材の持つ風味をさらに向上させる効果もある。
本発明により得られた調味料の添加量については、特に制限はなく、食品の種類や好みにより適宜決めることができる。一般的には、食品に対して概ね０．０１〜５重量％程度添加することが望ましい。
The seasonings obtained in the present invention can be applied to a wide range of fields, and can be used as raw materials for, for example, soups, seasoning preparations, instant foods, canned foods, and a wide variety of other foods. In particular, for foods using seafood, there is an effect of further improving the flavor of the material.
There is no restriction | limiting in particular about the addition amount of the seasoning obtained by this invention, It can determine suitably with the kind and taste of foodstuffs. Generally, it is desirable to add approximately 0.01 to 5% by weight with respect to food.
以下、実施例で、本発明を具体的に説明する。
実施例１
魚介煮汁（鰯缶詰製造時の蒸煮工程の煮汁、ｐＨ６．０、固形分３重量％）４０重量部、５’−ヌクレオチド含有酵母エキス（興人製、酵母エキスアロマイルド、５’−ヌクレオチド含有３６％）７重量部、グルタチオン含有酵母エキス（興人製、酵母エキスアロマイルドＵ、グルタチオン含有１５％） ５重量部、オニオンパウダー８重量部、ガーリックエキス０．４重量部、液糖（液状ブドウ糖、水分３３重量％）３．１重量部、キシロース０．３重量部、デキストリン（日本コーンスターチ製、コウソデキストリンN-65）３３．２重量部、食塩３重量部を加え（ｐＨ５．８）、１０５℃、３０分加熱反応した。反応終了後、反応液をスプレードライヤーにて乾燥し、調味料を得た。
Hereinafter, the present invention will be specifically described with reference to Examples.
Example 1
40 parts by weight of seafood broth (boiled in the steaming process when manufacturing canned salmon, pH 6.0, solid content 3% by weight), 5′-nucleotide-containing yeast extract (manufactured by Kojin, yeast extract alomil, 5′-nucleotide-containing 36) %) 7 parts by weight, glutathione-containing yeast extract (manufactured by Kojin, yeast extract aromaide U, glutathione-containing 15%) 5 parts by weight, onion powder 8 parts by weight, garlic extract 0.4 parts by weight, liquid sugar (liquid glucose, Water 33% by weight) 3.1 parts by weight, xylose 0.3 parts by weight, dextrin (manufactured by Nippon Cornstarch, Kosodextrin N-65) 33.2 parts by weight, salt 3 parts by weight (pH 5.8), 105 ° C. For 30 minutes. After completion of the reaction, the reaction solution was dried with a spray dryer to obtain a seasoning.
実施例２
魚介煮汁（鰯缶詰製造時の蒸煮工程の煮汁、ｐＨ６．０、固形分３重量％）４０重量部、５’−ヌクレオチド含有酵母エキス（興人製、酵母エキスアロマイルド、５’−ヌクレオチド含有３６％）４重量部、グルタチオン含有酵母エキス（興人製、酵母エキスアロマイルドＵ、グルタチオン含有１５％） ３重量部、オニオンパウダー８重量部、ガーリックエキス０．４重量部、液糖（液状ブドウ糖、水分３３重量％）３．１重量部、キシロース０．３重量部、デキストリン（日本コーンスターチ製、コウソデキストリンN-65）３３．２重量部、食塩３重量部、水５重量部を加え（ｐＨ５．８）、１０５℃、３０分加熱反応した。反応終了後、反応液をスプレードライヤーにて乾燥し、調味料を得た。
Example 2
40 parts by weight of seafood broth (boiled in the steaming process when manufacturing canned salmon, pH 6.0, solid content 3% by weight), 5′-nucleotide-containing yeast extract (manufactured by Kojin, yeast extract alomil, 5′-nucleotide-containing 36) %) 4 parts by weight, glutathione-containing yeast extract (manufactured by Kojin, yeast extract aromaid U, glutathione-containing 15%) 3 parts by weight, onion powder 8 parts by weight, garlic extract 0.4 parts by weight, liquid sugar (liquid glucose, (Moisture 33% by weight) 3.1 parts by weight, xylose 0.3 parts by weight, dextrin (manufactured by Nippon Cornstarch, Kosodextrin N-65) 33.2 parts by weight, salt 3 parts by weight, water 5 parts by weight (pH 5. 8) The reaction was conducted by heating at 105 ° C. for 30 minutes. After completion of the reaction, the reaction solution was dried with a spray dryer to obtain a seasoning.
実施例３
魚介煮汁（鰯缶詰製造時の蒸煮工程の煮汁、ｐＨ６．０、固形分３重量％）４０重量部、５’−ヌクレオチド含有酵母エキス（興人製、酵母エキスアロマイルド、５’−ヌクレオチド含有３６％）７重量部、グルタチオン含有酵母エキス（興人製、酵母エキスアロマイルドＵ、グルタチオン含有１５％） ５重量部、オニオンパウダー８重量部、ガーリックエキス０．４重量部、液糖（液状ブドウ糖、水分３３重量％）３．１重量部、キシロース０．３重量部、デキストリン（日本コーンスターチ製、コウソデキストリンN-65）３３．２重量部、食塩３重量部を加え（ｐＨ５．８）、１０５℃、５分加熱反応した。反応終了後、反応液をスプレードライヤーにて乾燥し、調味料を得た。
Example 3
40 parts by weight of seafood broth (boiled in the steaming process when manufacturing canned salmon, pH 6.0, solid content 3% by weight), 5′-nucleotide-containing yeast extract (manufactured by Kojin, yeast extract alomil, 5′-nucleotide-containing 36) %) 7 parts by weight, glutathione-containing yeast extract (manufactured by Kojin, yeast extract aromaide U, glutathione-containing 15%) 5 parts by weight, onion powder 8 parts by weight, garlic extract 0.4 parts by weight, liquid sugar (liquid glucose, Water 33% by weight) 3.1 parts by weight, xylose 0.3 parts by weight, dextrin (manufactured by Nippon Cornstarch, Kosodextrin N-65) 33.2 parts by weight, salt 3 parts by weight (pH 5.8), 105 ° C. The reaction was heated for 5 minutes. After completion of the reaction, the reaction solution was dried with a spray dryer to obtain a seasoning.
比較例１
魚介煮汁（鰯缶詰製造時の蒸煮工程の煮汁）４０重量部に対して、オニオンパウダー８重量部、ガーリックエキス０．４重量部、キシロース０．３重量部、デキストリン（日本コーンスターチ製、コウソデキストリンN-65）３３．２重量部、水１８．１重量部を加え、１０５℃、３０分加熱反応した。反応終了後、反応液をスプレードライヤーにて乾燥し、調味料を得た。
Comparative Example 1
To 40 parts by weight of seafood soup (boiled in the cooking process when canned salmon), 8 parts by weight of onion powder, 0.4 parts by weight of garlic extract, 0.3 parts by weight of xylose, dextrin -65) 33.2 parts by weight and 18.1 parts by weight of water were added and reacted by heating at 105 ° C. for 30 minutes. After completion of the reaction, the reaction solution was dried with a spray dryer to obtain a seasoning.
比較例２
魚介煮汁（鰯缶詰製造時の蒸煮工程の煮汁）４０重量部に対して、グルタチオン含有酵母エキス（興人製、酵母エキスアロマイルドＵ、グルタチオン含有15％）５重量部、オニオンパウダー８重量部、ガーリックエキス０．４重量部、キシロース０．３重量部、デキストリン（日本コーンスターチ製、コウソデキストリンN-65）３３．２重量部、水１３．１重量部を加え、１０５℃、３０分加熱反応した。反応終了後、反応液をスプレードライヤーにて乾燥し、調味料を得た。
Comparative Example 2
To 40 parts by weight of seafood soup (boiled in the cooking process during canned salmon), 5 parts by weight of glutathione-containing yeast extract (manufactured by Kojin, yeast extract aromad U, 15% glutathione), 8 parts by weight of onion powder, Add 0.4 parts by weight of garlic extract, 0.3 parts by weight of xylose, 33.2 parts by weight of dextrin (manufactured by Nippon Cornstarch, Kosodextrin N-65) and 13.1 parts by weight of water, and heat reaction at 105 ° C. for 30 minutes. . After completion of the reaction, the reaction solution was dried with a spray dryer to obtain a seasoning.
比較例３
魚介煮汁（鰯缶詰製造時の蒸煮工程の煮汁）４０重量部に対して、キシロース０．３重量部、デキストリン（日本コーンスターチ製、コウソデキストリンN-65）３３．２重量部、食塩３重量部、水２３．５重量部を加え、１０５℃、３０分加熱反応した。反応終了後、反応液をスプレードライヤーにて乾燥し、調味料を得た。
Comparative Example 3
For 40 parts by weight of seafood soup (boiled in the cooking process when making canned salmon), xylose 0.3 parts by weight, dextrin (manufactured by Nippon Cornstarch, Kosodextrin N-65), 3 parts by weight of salt, 23.5 parts by weight of water was added and reacted by heating at 105 ° C. for 30 minutes. After completion of the reaction, the reaction solution was dried with a spray dryer to obtain a seasoning.
比較例４
５’−ヌクレオチド含有酵母エキス（興人製、酵母エキスアロマイルド、５’−ヌクレオチド含有３６％）７重量部、グルタチオン含有酵母エキス（興人製、酵母エキスアロマイルドＵ、グルタチオン含有１５％） ５重量部、オニオンパウダー８重量部、ガーリックエキス０．４重量部、液糖（液状ブドウ糖、水分３３重量％）３．１重量部、水４０重量部を加え、１０５℃、３０分加熱反応した。反応終了後、冷却し、デキストリンを２重量部添加後、減圧下濃縮乾固することにより、粉末状の調味料を得（特許文献４参照）、さらにこの調味料４０重量部と比較例３で得られた調味料６０重量部を混合し、調味料を得た。
Comparative Example 4
7 parts by weight of 5′-nucleotide-containing yeast extract (manufactured by Kojin, yeast extract aromaid, 36% containing 5′-nucleotide), glutathione-containing yeast extract (manufactured by Kojin, yeast extract alomil U, 15% containing glutathione) 5 Part by weight, 8 parts by weight of onion powder, 0.4 parts by weight of garlic extract, 3.1 parts by weight of liquid sugar (liquid glucose, water 33% by weight) and 40 parts by weight of water were added, and the mixture was heated at 105 ° C. for 30 minutes. After completion of the reaction, the mixture is cooled, 2 parts by weight of dextrin is added, and concentrated to dryness under reduced pressure to obtain a powdery seasoning (see Patent Document 4). Further, 40 parts by weight of this seasoning and Comparative Example 3 60 parts by weight of the obtained seasoning was mixed to obtain a seasoning.
評価例１
実施例１〜３、比較例１〜４で得られた調味料を固形分１重量％濃度になるようにそれぞれ温熱水に溶かし、試飲による官能評価を実施した。官能評価は、パネラー１０人を用い、各試料について３つの評価項目に対してそれぞれ下記の５段階数値で答えさせ、その平均値を表１に示した。
４：非常に強く感じる
３：強く感じる
２：少し感じる
１：わずかに感じる
０：まったく感じない
Evaluation Example 1
The seasonings obtained in Examples 1 to 3 and Comparative Examples 1 to 4 were each dissolved in hot water so as to have a solid content of 1% by weight and subjected to sensory evaluation by tasting. For sensory evaluation, 10 panelists were used, and for each sample, the three evaluation items were answered with the following five-stage numerical values, and the average values are shown in Table 1.
4: Feels very strong 3: Feels strong 2: Feels a little 1: Feels slightly 0: Does not feel at all
比較例５
実施例１において、加熱反応することなく、他は実施例１と同様に実施することにより調味料を得た。
Comparative Example 5
In Example 1, the seasoning was obtained by carrying out similarly to Example 1 without carrying out a heating reaction.
評価例２
比較例４、５と実施例１を調味料として、表２に示す量で原材料を１００ｍｌの湯に溶解し、うどんスープを作製し、官能評価を行った。官能評価は、パネラー１０人を用い、各試料について３つの評価項目に対してそれぞれ下記の５段階数値で答えさせ、その平均値を表３に示した。
４：非常に強く感じる
３：強く感じる
２：少し感じる
１：わずかに感じる
０：まったく感じない
Evaluation example 2
Using Comparative Examples 4 and 5 and Example 1 as seasonings, raw materials were dissolved in 100 ml of hot water in the amounts shown in Table 2, to prepare udon soup, and sensory evaluation was performed. For sensory evaluation, 10 panelists were used, and for each sample, the three evaluation items were answered with the following five-stage numerical values, and the average values are shown in Table 3.
4: Feels very strong 3: Feels strong 2: Feels a little 1: Feels slightly 0: Does not feel at all
以上説明してきたように、本発明によると、旨味、コク味と共に魚の風味を有し、かつ魚の生臭みが少ない調味料の製造方法が提供される。得られた調味料は、魚の風味が要求される各種食品に好適に用いることができる。 As described above, according to the present invention, there is provided a method for producing a seasoning that has a fish flavor as well as an umami taste and a rich taste, and has a low fishy odor. The obtained seasoning can be suitably used for various foods that require fish flavor.
Claims (4)
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61249362A (en) * | 1985-04-26 | 1986-11-06 | Sanyo Kokusaku Pulp Co Ltd | Yeast extract composition |
| JP2000125804A (en) * | 1998-10-20 | 2000-05-09 | Ajinomoto Co Inc | Production of seasoning of fish and shellfish extract having rich taste imparted thereto |
| JP2003102420A (en) * | 2001-09-28 | 2003-04-08 | Maruzen Pharmaceut Co Ltd | Taste-improving agent for processed starch food or processed fish meat food and method for improving taste |
| JP2003169627A (en) * | 2001-12-11 | 2003-06-17 | Kohjin Co Ltd | Method for producing seasoning |
| JP2007259744A (en) * | 2006-03-28 | 2007-10-11 | Kohjin Co Ltd | Method for producing seasoning |
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61249362A (en) * | 1985-04-26 | 1986-11-06 | Sanyo Kokusaku Pulp Co Ltd | Yeast extract composition |
| JP2000125804A (en) * | 1998-10-20 | 2000-05-09 | Ajinomoto Co Inc | Production of seasoning of fish and shellfish extract having rich taste imparted thereto |
| JP2003102420A (en) * | 2001-09-28 | 2003-04-08 | Maruzen Pharmaceut Co Ltd | Taste-improving agent for processed starch food or processed fish meat food and method for improving taste |
| JP2003169627A (en) * | 2001-12-11 | 2003-06-17 | Kohjin Co Ltd | Method for producing seasoning |
| JP2007259744A (en) * | 2006-03-28 | 2007-10-11 | Kohjin Co Ltd | Method for producing seasoning |
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