JP5127049B2 - Seasoning containing seafood extract and method for producing the same - Google Patents

Description

  The present invention relates to a seafood extract-containing seasoning and a method for producing the same. More specifically, the present invention relates to a seasoning containing a seafood extract that not only has a bad odor but also has a meaty texture and has a natural feeling, and a method for producing the same.

  Seafood is widely used as a seasoning material. Seafood is a typical seasoning ingredient in Japan, and so-called dashi stock obtained by immersing it in water or hot water is used in many dishes and foods. The raw materials used for the soup are mainly bonito, bonito, soda-bushi and other dried fishery products such as boiled, dried shrimp and dried scallops. As mentioned. At homes, restaurants, and processed food manufacturers, these raw materials are usually prepared according to the required amount of soup stock, soaked in water or warm water, or extracted by boiling and solid-liquid separation to obtain a stock. As characteristics of these soup stocks, it contains nucleic acids such as inosinic acid derived from raw materials, umami components of amino acids, peptides and organic acids, and a unique scent component, thus forming a unique flavor. In order to obtain a good soup of the umami and scent components, skill and labor are required, for example, considerable skill is required in selecting the ratio of raw material to water, extraction temperature, and extraction time. In addition, when using knots, it is necessary to consider how the knots are cut. Furthermore, there is a problem that it cannot be stored for a long time because it is obtained but deteriorates and decays. On the other hand, when these soup stocks are extracted with water or hot water, the processing of the residue becomes a big problem in both labor and economy in restaurants and processed food manufacturers.

  Under these circumstances, recently, an increasing number of restaurants and processed food manufacturers use mainly concentrated type seafood seasonings prepared by each seasoning manufacturer. A general method for producing a concentrated seafood seasoning is to crush the raw fish and shellfish as necessary, and then extract with water, warm water or ethanol-containing liquid under normal pressure or pressure, and solidify as usual. The liquid is usually separated and heated under normal pressure or reduced pressure to evaporate and concentrate the water. If necessary, treatment such as deodorization, decolorization, deoiling and separation is performed. There is also known a method of concentrating boiled juice, which is a by-product when ripening seafood, as it is or after partially decomposing it with an acid or an enzyme. However, seafood seasonings have an elegant and complex composition that is mainly produced from volatile sulfur-containing compounds, lower fatty acids, phenols, etc., which are aroma components of raw seafood and dried seafood. Because these fragrance components are scattered or altered by the concentration process, it has the disadvantage that the scent components derived from the raw materials are not retained in the scent and umami compared to the traditional handmade soup stock. What has the quality which hold | maintained the favorable fragrance close | similar to a dashi stock is desired.

  In order to obtain a higher-quality seafood seasoning, various technical developments have been promoted in the fields of extracts, flavors, and flavor seasonings (Patent Literature 1, Patent Literature 2, Patent Literature 3, Patent Literature 4, Patents). Reference 5). However, it is difficult to efficiently obtain the odor and meat texture at the same time by extraction, and there is no seafood extract-containing seasoning that has not only the odor but also the meat texture.

JP-A-60-62955 JP-A-6-303938 JP 2000-279124 A JP 2003-116484 A JP 2007-20558 A

  In view of the above prior art, an object of the present invention is to provide a seafood extract-containing seasoning that is suppressed in oxidative odor, has excellent quality stability, and is low in cost and strong in potency.

Briefly describing the present invention, the first invention of the present invention is a seasoning containing a fish and shellfish extract, wherein bonito is added in the presence of an extraction solvent consisting only of hydrous ethanol having an alcohol concentration of 30 to 70 v / v%. Grinding to obtain a ground product, and then extracting the treated product with an extraction solvent fractionated from the treated product reduces hexanal, resulting in 1-octen-3-ol, 2-ethyl-1 The present invention relates to a seasoning containing a seafood extract that not only has a bad odor but also has a meaty texture and has a natural feeling, characterized by containing an extract with enhanced hexanol and methoxy-phenyl-oxime. According to a second aspect of the present invention, in the method for producing a seasoning containing a fishery product extract, the fishery product is ground and ground in the presence of an extraction solvent composed of only water-containing ethanol having an alcohol concentration of 30 to 70 v / v%. A crushed processed product is obtained, and an extract obtained by extracting the processed product with an extraction solvent separated from the processed product is then blended. The present invention relates to a method for producing a seasoning containing a seafood extract. Furthermore, the third invention of the present invention is a method for producing a seasoning containing a seafood extract, wherein the seafood is ground in the presence of an extraction solvent consisting only of hydrous ethanol having an alcohol concentration of 30 to 70 v / v%. obtain a first grinding process was the first Kazuma crushed treated, followed by extraction with an extraction solvent fractionated from said Kazuma crushed treated to obtain an extract liquid, added seafood further the extract , to obtain a second grinding treatment triturated, the blending said second grinding treatment was then said second grinding-treated product extract obtained by extraction with fractionated extraction solvent from The present invention relates to a method for producing a seasoning containing a seafood extract, which is characterized by not only a musty odor but also a meat texture and a more exquisite feeling.

  The present inventors have intensively studied to provide a seasoning-containing seafood extract-containing seasoning that is not only a musty odor but also has a meaty texture and a natural feeling. As a result, in order to obtain a seafood extract-containing seasoning that has both a bad smell and a meat texture, it is ground in the presence of an extraction solvent having a specific alcohol concentration to obtain a ground processed product. By containing an extract obtained by extraction with an extraction solvent, it has been found that a seafood extract-containing seasoning with suppressed oxidation odor, excellent quality stability, and low cost and strong potency can be obtained. The present invention has been completed.

The seafood extract-containing seasoning of the present invention is a seafood extract-containing seasoning that not only has a bad odor but also has a meaty texture and has an outstanding feeling. In particular, it becomes a seafood extract-containing seasoning in which hexanal related to heat deterioration and deterioration over time during storage is reduced. In particular, it is a seafood extract-containing seasoning in which 1-octen-3-ol, 2-ethyl-1-hexanol, and methoxy-phenyl-oxime related to meat texture are enhanced. Furthermore, in the method for producing a seasoning containing a seafood extract, the seafood is ground in the presence of an extraction solvent consisting only of hydrous ethanol having an alcohol concentration of 30 to 70 v / v% to obtain a ground product. By containing an extract obtained by extracting the processed product with an extraction solvent separated from the processed product, it contains not only a bad odor but also a meat texture and a seafood extract that is more prominent. Seasonings can be manufactured.

Hereinafter, the present invention will be specifically described.
First of all, the seafood used in the present invention includes fishes in animal taxonomy, protozoa such as sea squirts, echinoderms such as sea urchins and sea cucumbers, crustaceans such as shrimp, crab, squid, octopus, etc. This refers to mollusks other than shellfish. The seafood includes raw and dried seafood, and further includes processed clauses. The knots here may be those obtained by cooking and ripening seafood and then molding them, and the type is not particularly limited. For example, there are bonito (drying, rough, bare, namari, etc.) and miscellaneous (souda, bonito, urume, tuna, muroji, sardine, etc.). The dried seafood is not particularly limited as long as the seafood is boiled and ripened and then dried by the sun and a dryer. For example, there are boiled and dried shrimp and dried scallops. These nodules and dried seafood are cut, crushed, coarsely pulverized, etc., if necessary, and used as the raw material of the present invention. Moreover, these raw materials can also be mixed and used.

The seafood extract-containing seasoning of the present invention is a seasoning containing a seafood extract, and a ground product obtained by grinding seafood in the presence of an extraction solvent is further extracted with an extraction solvent. It contains the extract obtained by this.
In particular, by blending a ground product obtained by grinding in the presence of an extraction solvent having an alcohol concentration of 30 to 70 v / v% and further extracting with an extraction solvent, only the bad smell It can be used as a seasoning containing a seafood extract that has a fleshy texture and has a natural feeling.

  The “grinding” in the present invention means that the above-described seafood is grated or ground to make it fine. Moreover, before grinding, if necessary, cutting, crushing, coarse grinding, etc. are performed, and grinding is performed in the presence of an extraction solvent. In order to industrially perform coarse pulverization and grinding, a commercially available coarse pulverizer, such as a cutter mill manufactured by Masuko Sangyo Co., Ltd., a commercially available mill, such as Supermass colloider manufactured by Masuko Sangyo Co., Ltd. A comshell processor manufactured by Archer may be used as appropriate.

  This will be described in detail below with the example of bonito. Usually, bonito processing manufacturers ship bonito products through the steps of coarse pulverization, drying, fine pulverization, sterilization, and packaging. Since the steps of coarse pulverization and fine pulverization are not in the presence of a solvent, they are abbreviated as “dry pulverization”. The bonito obtained by dry pulverization is inevitably subject to deterioration due to heat generated during pulverization and oxidative deterioration that begins by touching air immediately after pulverization. On the other hand, the bonito obtained in the process of grinding in the presence of the extraction solvent used in the present invention (hereinafter abbreviated as “wet grinding”) is not heated, so the oxidation odor is suppressed. Particularly preferably, it is carried out immediately, so that the freshly shaved flavor is maintained.

  In the present invention, the wet pulverization of fish and shellfish is performed in the presence of an extraction solvent. Alcohol is used as the extraction solvent, and the concentration is preferably 30 to 70 v / v%. From the viewpoint of a good balance between the bad smell and the meat texture, it is more preferably 40 to 60 v / v%. When the alcohol concentration of the extraction solvent is less than 30 v / v%, the meat has a texture and has a flavor close to the stock, but the titer is weak and the cost is high. In addition, if the alcohol concentration of the extraction solvent is more than 70 v / v%, the odor is too strong and lacks a feeling of priming. In the present invention, “alcohol concentration” refers to the concentration of ethyl alcohol (ethanol). There is no particular limitation on the solid-liquid ratio between the seafood and the extraction solvent, and the conditions that allow wet grinding so as not to generate heat may be appropriately selected. The temperature for wet pulverization is about room temperature so that heat is not applied. For example, when wet pulverization is performed using a grinder, the clearance (grinding stone interval) may be 1500 μm or less. Although the extraction operation is performed after the wet pulverization, the extraction temperature may be appropriately selected from the range of 20 to 80 ° C. When the temperature is lower than 20 ° C, the extraction of the flavor components of the seafood becomes insufficient, and when it is higher than 80 ° C, the flavor components of the seafood are deteriorated or bitter, which is not preferable. From the viewpoint of extraction efficiency, a preferable extraction temperature is 40 ° C. or higher. The extraction time may be appropriately selected from the range of 10 minutes to 2 or 3 hours. The extraction time is increased when the temperature is low, and is shortened when the temperature is high. For example, if the extraction temperature is 60 ° C., the extraction is sufficiently performed in about 10 minutes after the temperature reaches 60 ° C.

  As an extraction solvent, water (alcohol concentration 0 v / v%) or a water-containing ethanol solution having an alcohol concentration of 80 v / v% is used, wet pulverized, and after solid-liquid separation, the milled product obtained is subjected to various ratios. Even if mixed in, a product with a well-balanced odor and meat texture cannot be obtained, and only when it contains an extract obtained by wet pulverization in the presence of an extraction solvent with a specific alcohol concentration and subsequent extraction, It becomes a seasoning containing a seafood extract.

  The case of an extraction solvent having an alcohol concentration of 30 to 70 v / v% will be further described as an example. Fish and shellfish are wet pulverized in the presence of a water-containing ethanol solution having an alcohol concentration of 30 to 70 v / v% to obtain a ground product, and the treated product is extracted at 20 to 80 ° C. To obtain an extract. The solvent used for the extraction may be a water-containing ethanol solution obtained by fractionating the treated product, or a new 30-70 v / v% water-containing ethanol solution, or a part of the fractionated solution. . The obtained extract is a liquid part extracted with a water-containing ethanol solution having an alcohol concentration of 30 to 70 v / v%. By containing this extract, not only the smell of odor but also the texture of meat has a natural feeling. It can be used as a seasoning containing a seafood extract.

  A fish and shellfish extraction residue (solid portion) in a water-containing ethanol solution having an alcohol concentration of 30 to 70 v / v% may be extracted with water or hot water at a temperature of 20 to 100 ° C. and combined with the above-described extract. In addition, the extract obtained by extraction with a water-containing ethanol solution having an alcohol concentration of 30 to 70 v / v% is subjected to solid-liquid separation if necessary, and further freshly pulverized fish and shellfish is added to this, followed by wet processing. It is also effective to obtain an extract by pulverizing to obtain a ground product, extracting the treated product at 20 to 80 ° C., and then performing solid-liquid separation as necessary. Similarly to the above, the fish and shellfish extraction residue may be extracted with water or hot water at a temperature of 20 to 100 ° C. and combined. According to the present invention, two or more kinds of the ground processed products prepared separately may be combined and then extracted in an extraction solvent to obtain an extract. They may be combined after being extracted in each to obtain each extract. It is also effective to use a continuous process in which fish and shellfish is newly added and ground again when the ground product is extracted in the extraction solvent. As described above, in the method for producing a seasoning containing a seafood extract, the seafood is ground in the presence of an extraction solvent having an alcohol concentration of 30 to 70 v / v% to obtain a ground processed product. Next, by adding an extract obtained by extraction with an extraction solvent, hexanal related to oxidation degradation starting from contact with air immediately after pulverization or deterioration due to heat generated during pulverization, which is a disadvantage in dry pulverization In addition, 1-octen-3-ol, 2-ethyl-1-hexanol, and methoxy-phenyl-oxime related to meat texture are enhanced. A more conspicuous seafood extract-containing seasoning can be produced.

  The seafood extract-containing seasoning obtained in the present invention can be used as it is, but if necessary, auxiliary materials such as sodium chloride, amino acids, nucleic acid substances, organic salts, ethanol, and fragrances may be added. In addition, it may be dried and powdered by, for example, spray drying, and is not limited to a specific form. The seafood extract-containing seasoning obtained in the present invention is a seafood extract-containing seasoning that can be suitably used in various foods such as liquid seasonings such as soy sauce and dashi, pickles and side dishes.

  EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples, but the present invention is not limited to these examples.

  10 kg of bonito is roughly pulverized with a cutter mill (made by Masuko Sangyo Co., Ltd.), 40 liters of a water-containing ethanol solution having an alcohol concentration of 30 v / v% is added, and ground with a super mascolloider (made by Masuko Sangyo Co., Ltd.). A ground treated product is obtained, and the treated product is heated to 60 ° C. in a water-containing ethanol solution separated from the treated product and having an alcohol concentration of 30 v / v%, held for 10 minutes, extracted, and then filtered. As a result, an extract, which is an extract of bonito, was obtained. This corresponds to a sample for wet grinding. On the other hand, 10 kg of bonito was coarsely pulverized with a hammer mill, dried at 120 ° C., and finely pulverized with Neamill [manufactured by Dalton Co., Ltd.] to obtain a dry pulverized bonito. 40 liters of a water-containing ethanol solution having an alcohol concentration of 30 v / v% was added to dry crushed bonito, heated to 60 ° C., held for 10 minutes, extracted, and then filtered to obtain an extract. This corresponds to a dry pulverized sample. About each sample, the sensory evaluation test of the intensity | strength of oxidation odor and a preference was done by eight panelists. The results are shown in Table 1.

  From Table 1, the wet pulverized sample according to the present invention has an oxidized odor, a well-balanced odor and meat texture, and has a fresh feeling. There was a clear difference in each sample, and all eight panelists pointed out the strength of oxidation odor to the dry crushed sample as a control, and pointed out that the wet crushed sample of the present invention was preferable. .

  Furthermore, the aroma component was analyzed by GC / MS. The analysis was made by connecting a mass detector 5973 (manufactured by Yokogawa Analytical Systems) to a gas chromatograph 6890A (manufactured by Agilent) connected to a capillary column DB-5 (manufactured by J & W). It was carried out as usual by the phase microextraction method. FIG. 1 is a chromatogram showing the results of GC / MS analysis, with the wet pulverized sample according to the present invention at the top, the dry crushed sample as the bottom, the horizontal axis is time (minutes), and the vertical axis is avant Dance (ion abundance). The wet pulverized sample according to the present invention had a significantly lower peak of oxidative odor such as hexanal as compared with the dry pulverized sample as a control. When the peak area values of hexanal, 1-penten-3-ol, and heptanal of the dry pulverized sample are each 1, the peak area values of the wet pulverized sample are 0.09, 0.14,. 30.

  30 kg of bonito is roughly pulverized with a cutter mill, 60 liters of a water-containing ethanol solution with an alcohol concentration of 40 v / v% is added, and ground with a super mascolloider (manufactured by Masuko Sangyo Co., Ltd.) to obtain a ground product. Extract the treated product from the treated product by heating in a water-containing ethanol solution with an alcohol concentration of 40 v / v%, heated to 60 ° C. and held for 10 minutes, and then filtered to extract bonito extract A liquid was obtained. This corresponds to a sample of one-stage extraction. On the other hand, the ground product is obtained by grinding in the same manner, and the treated product is heated to 60 ° C. in a water-containing ethanol solution having an alcohol concentration of 40 v / v%, and held for 10 minutes after extraction. Filter to obtain an extract, which is an extract of bonito, and further add 15 kg of bonito to the extract with a cutter mill and grind it with a super mascolloider (manufactured by Masuko Sangyo Co., Ltd.). A crushed treated product was obtained, and the treated product was heated to 60 ° C. in a water-containing ethanol solution with an alcohol concentration of 40 v / v% separated from the treated product, held for 10 minutes, extracted, and then filtered. An extract, an extract of bonito, was obtained. This corresponds to a two-stage sample.

  In both the sample extracted from the first stage and the sample extracted from the second stage, not only the smell of odor but also the texture of the meat was found and the feeling of squeezing was outstanding. In particular, the sample of the two-stage extraction was a seafood extract-containing seasoning that had a distinct texture and fleshiness than the sample of the first-stage extraction.

  Aroma components were analyzed by GC / MS in the same manner as in Example 1. FIG. 2 is a chromatogram showing the results of GC / MS analysis. The upper stage shows a sample extracted in the first stage, the lower stage shows a sample extracted in two stages, the horizontal axis shows time (minutes), and the vertical axis shows abundance (ion abundance). It is. The two-stage extraction sample had significantly higher peaks for 1-octen-3-ol, 2-ethyl-1-hexanol, and methoxy-phenyl-oxime than the one-stage extraction sample. When the peak area values of 1-octen-3-ol, 2-ethyl-1-hexanol, and methoxy-phenyl-oxime of the sample extracted from the first stage are each 1, 1-octene-3- The peak area values of all, 2-ethyl-1-hexanol, and methoxy-phenyl-oxime were 2.94, 2.42, and 1.17, respectively. These components described above are related to meat texture.

  Thus, by blending the extract obtained by two-stage extraction, it was possible to obtain a seasoning-containing seafood extract-containing seasoning that not only has a bad odor but also has a meaty texture and a more exquisite feeling.

The seafood extract-containing seasoning of the present invention is excellent in quality stability in that the odor of oxidation is suppressed and the freshly shaved flavor is retained. A ground product obtained by grinding fish and shellfish in the presence of an extraction solvent consisting only of hydrous ethanol having an alcohol concentration of 30 to 70 v / v% is obtained, and the treated product is then separated from the treated product. By blending the extract obtained by extraction with, a seafood extract-containing seasoning having a low potency and high titer can be obtained. Production on an industrial scale is also possible, and the present invention is useful.

It is the chromatogram which shows the result of GC / MS analysis in Example 1, the sample of the wet pulverization which is this invention is shown in the upper stage, and the sample of the dry pulverization which is a control | contrast is shown in the lower stage. It is a chromatogram which shows the result of GC / MS analysis in Example 2, The sample of the 1st extraction is shown in the upper stage, The sample of the 2nd extraction is shown in the lower stage.

Claims (3)

A seasoning containing a seafood extract, bonito is ground in the presence of an extraction solvent consisting only of hydrous ethanol having an alcohol concentration of 30 to 70 v / v% to obtain a ground treated product, Thereafter, the extract containing hexanal obtained by extraction with an extraction solvent fractionated from the treated product is reduced, and the extract contains enhanced 1-octen-3-ol, 2-ethyl-1-hexanol, and methoxy-phenyl-oxime. A seafood extract-containing seasoning that is not only a musty odor, but also has a texture of meat and a natural feeling. In the method for producing a seasoning containing a seafood extract, the seafood is ground in the presence of an extraction solvent consisting only of hydrous ethanol having an alcohol concentration of 30 to 70 v / v% to obtain a ground product. , Which is then extracted with an extraction solvent separated from the processed product , and is characterized by a seafood extract that not only has a foul odor but also has a meaty texture and has a more original feeling Manufacturing method of contained seasoning. The method of manufacturing a seasoning containing the seafood extract, seafood obtain a first grinding treatment was triturated in the presence extraction solvent consisting only of aqueous ethanol of the alcohol concentration 30~70v / v%, the The first ground product is then extracted with an extraction solvent separated from the first ground product to obtain an extract. Further, seafood is added to the extract and ground to obtain a second ground. give things, the second grinding process was characterized by blending then said second grinding-treated product extract obtained by extraction with fractionated extraction solvent from meat not only smoke odor A method for producing a seasoning containing a seafood extract that has a texture and a more exquisite feel.

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