JP5939605B2 - Method for producing composition containing kombu extract, composition containing kombu extract produced by the method, and food containing the composition containing kombu extract - Google Patents

Description

  The present invention relates to a method for producing a composition containing a kombu extract, and a kombu extract-containing composition produced by the production method, and further relates to a food, particularly a seasoning, containing the composition.

  Comb extracts such as Kombu Dashi and Kombu Extract have flavors that are characteristic of Kombu due to their umami ingredients such as glutamic acid and ingredients that are characteristic of Kombu such as mannitol. It is an indispensable food ingredient for various foods.

  The kombu extract is generally produced by extraction with cold water or hot water, so-called dashi removal, or further concentrated to produce a kombu extract. In order to increase the extraction efficiency of the extract, extraction of the extract with ethanol is also widely performed. Further, a method for extracting an extract using a salt solution or an acetic acid solution has been proposed.

  However, it is known that the extract extracted by the above method is poor in long-term stability and deteriorates in quality when stored for a long period of time, such as a decrease in the flavor of the kombu and a change in flavor. For this reason, various methods have been proposed to improve the stability of the extract.

  For example, a method of adding a sugar alcohol (Patent Document 1) or a method of adding a specific reduced starch hydrolyzate (Patent Document 2) is proposed in order to suppress the formation of precipitates of the kombu extract or a decrease in viscosity. Has been.

Moreover, the manufacturing method of the clarification soup which adds a water-soluble calcium salt to the hot water extract of fishery products, and isolate | separates and removes the generated coagulum is known (patent document 3).
Furthermore, after adding ethanol to the kombu extract extracted with the organic acid containing water, the method of manufacturing a clear kombu extract by passing through a clarification process is known (patent document 4).

  However, the above methods are all related to the quality stability as an extract, and when these extracts are blended with food as a flavor raw material, the stability in the blended food is not sufficient. It was.

On the other hand, as a method for producing a kombu extract, a method of using an organic acid or salt-containing water in an extract is known.
For the method using acetic acid, the combined extract extracted so that the concentration of acetic acid in the extract is 85% to 95% and 65% to 30% is mixed, and then the pH is adjusted to 4.0 to 8.0. It is known that an extract having a slightly strong fragrance and a weak bitterness can be obtained by adjusting to (Patent Document 5).

About the method of extracting with a salt solution, the method of extracting using the salt solution of 0.01-10 weight% of salt concentration (patent document 6), and the method of adding salt at the specific time which draws a dashi (patent document 7) )It has been known.
In particular, in Patent Document 7, the timing of adding salt to water used for extraction is important. When salt is added after extraction of the soup stock and separating the raw material, the point of flavor is rather different. It is disclosed that it is inferior.

  In the case of an organic acid, for example, Patent Document 8 discloses a method of adding 0.1 to 10% by mass of an organic acid to a kombu extract. This document also describes that the use of ascorbic acid as the organic acid can suppress the occurrence of unpleasant odor in the kombu extract.

However, conventionally, there has been no known method for suppressing quality deterioration after long-term storage in a food containing a kombu extract.
That is, since the above-described methods are all aimed at having a desirable quality as the kombu extract itself, the stability of the extract itself is improved, but the food containing the extract is used for a long time. The stability of the kombu flavor when stored was still low and insufficient, and improvement was desired.
Among foods, in acid seasonings including seasonings, particularly seasoned vinegars such as sushi vinegar and ponzu vinegar, instability of quality still remains a major problem when stored for a long period of time.

JP 62-32864 A JP 63-301770 A JP 7-31431 A JP 2009-225777 A Japanese Patent No. 3136519 JP 2003-61609 A JP 2005-204524 A JP 2009-297014 A

  When the kombu extract extracted by a conventionally known method is added to various seasonings, there is no particular change in flavor or appearance in a short period of about several days, but precipitation occurs when stored for 2 weeks to 1 month or more. Since (Ori) occurs and the appearance and flavor are lowered, there has been a demand for a kombu extract that can stably impart a kombu flavor even after blending into food.

  An object of the present invention is to develop a comb extract-containing composition capable of stably imparting a preferable appearance and flavor to a food even when blended as a food raw material.

  Conventionally, regarding the kombu extract, the main focus was on having a favorable flavor of the extract itself, but the study focusing on the fact that it has a favorable flavor stably in the state of food mixed with other food ingredients It hasn't been done.

  In order to solve the above problems, the present inventors have difficulty in improving the method using the stability of the quality of the kombu extract as an index. Therefore, we believe that it is necessary to search for conditions that allow the extracted kombu ingredients to have a stable flavor, and the quality changes over a long period of time using a different evaluation method, that is, foods containing kombu extract. We decided to adopt an evaluation method based on.

In addition, by considering the extraction method, we thought to improve the stability when added to foods, but changing the extraction method would change the taste of the extract, etc. Although improved, there was a concern that the flavor that seems to be a combination of the added food was reduced.
Therefore, the present inventors are not considering an extraction method, but a method for treating the extracted kombu extract so that it can stably add a kombu flavor even if added to foods. I made it.

  As a result of intensive studies using a new evaluation method for evaluating the stability of the kombu flavor in foods containing the kombu extract for various processing methods, the conventional method is unexpectedly disclosed in Patent Document 7. It is produced by treating the kombu extract under certain conditions that have not been adopted because the extraction efficiency of the kombu component is reduced (ie, adding salt after separating the stock material). The present invention has found that the composition can stably impart a kombu flavor to foods.

The composition containing the extract of the present invention can stably add a long-comb flavor for a long period of time when added to foods, and is suitably used and blended in seasonings, particularly acidic seasonings among foods. The present inventors have found that a seasoning can be stably imparted with a kombu flavor for a long period of time.
The present invention has been completed based on the above findings.

That is, the present invention relates to the following.
[Claim 1]
The extract extracted from kelp, organic acids and salt, as an organic acid concentration and salt concentration after mixing respectively become 2 to 17.5% by weight and 7.5 to 21 wt%, was added and mixed organic An addition mixing step of preparing a mixed solution in which the acid concentration and the salt concentration are adjusted ;
A filtration step of preparing a filtrate by filtering the liquid mixture obtained in the addition and mixing step;
The manufacturing method of the kombu extract containing composition which has this.
[Claim 2]
The method for producing a comb extract-containing composition according to claim 1, further comprising a heating step of heating the mixed solution or filtrate at 75 to 135 ° C for 5 seconds to 115 minutes.
[Claim 3]
The method for producing a combination extract-containing composition according to claim 1 or 2, wherein the organic acid is at least one selected from the group consisting of acetic acid, citric acid, malic acid, and lactic acid.
[Claim 4]
The manufacturing method of the combination extract containing composition of any one of Claims 1-3 in which a combination extract containing composition contains 0.4-4 mass% of mannitol.
[ Claim 5 ]
A method for imparting a kombu flavor to food, comprising adding the composition containing the kombu extract produced by the production method according to any one of claims 1 to 4 to the food.

  The present invention is a method for producing a comb extract-containing composition capable of stably imparting a kombu flavor and a preferred appearance when blended in foods, especially seasonings, a comb-containing composition produced by the production method, In addition, it is possible to provide a food, particularly a seasoning, particularly an acidic seasoning, in which the composition containing the kombu extract is blended.

A method for producing a combination extract-containing composition according to the present invention (hereinafter sometimes simply referred to as “composition”),
An addition mixing step of adding and mixing organic acid and / or salt to the kombu extract;
A filtration step of filtering the mixture obtained in the addition mixing step;
It is characterized by having.

In the present invention, the “comb extract” may be obtained by extracting the kombu by any extraction method such as water extraction or alcohol extraction, or may be a concentrate or a dried product thereof. The kombu may be any kombu such as true kelp, Rishiri kelp, rousse kelp, Hidaka kelp, Mitsuishi kelp.
Here, the water extract of kombu includes so-called kombu dashi, which is obtained by extracting the dried kombu using cold water or hot water, and those extracted with an aqueous solution containing salt, various organic acids and the like.

Especially, since the components characteristic of the kombu such as mannitol are contained and the kombu flavor is good, cold water or hot water extract (comb broth) of the kombu is preferably used in the present invention.
The cold water or hot water extract of the kombu in the present invention can be usually prepared by immersing and extracting 1 to 20% (mass basis) of the dried kombu product in cold water or hot water, if necessary. Further concentration may be performed. The extract thus obtained usually contains 0.15 to 3% by mass of mannitol when the concentration operation is not performed.

  The comb extract of the present invention is preferably in a liquid state, and when the extract is in a powdered solid state using an excipient or the like, it is dissolved in water and used.

In the method for producing a composition containing a kombu extract of the present invention, first, the kombu extract is subjected to an adding and mixing step.
The “addition mixing step” in the present invention is a step of obtaining a mixed solution by adding an organic acid and / or salt to a kombu extract and uniformly dissolving and mixing the kombu extract and the organic acid and / or salt. Point to.

The usage-amount of the kombu extract in an addition mixing process is 10-70 mass% normally with respect to a final composition, and it is preferable to set it as 25 mass% or more.
If the amount of the kombu extract is less than 25% by mass, the kombu flavor of the composition to be produced becomes weak, and even if it is added to various foods including seasonings, a sufficient kombu flavor cannot be imparted to the food. .

The “organic acid” used in the addition and mixing step is not particularly limited, but from the flavor, acetic acid, citric acid, malic acid, lactic acid, or a salt thereof, or a mixture thereof is preferable. Acetic acid is particularly preferable because of its small influence.
As the organic acid, a product having a high purity is generally used. However, in the present invention, a product containing a component other than the organic acid can be used as long as it does not affect the combination flavor of the composition.
In the present invention, as “acetic acid”, vinegar containing acetic acid as a main component can be used in addition to acetic acid. The “vinegar” is not particularly limited, but sake vinegar produced by acetic acid fermentation using ethanol as a raw material is particularly preferable because it has little influence on the flavor of the kombu.

The addition amount of the organic acid is adjusted so that the organic acid concentration in the final composition is 2 to 17.5% by mass, preferably 3 to 17.5% by mass, more preferably 4 to 15% by mass. It is.
When using an extract extracted from kombu with an organic acid as the kombu extract, the organic acid is already contained in the extract. The organic acid addition amount is adjusted so that the organic acid concentration in the product falls within the range of 2 to 17.5% by mass.
When the organic acid concentration of the kombu extract exceeds 17.5% by mass, the extract is diluted before use.

  In addition, when the organic acid concentration of the kombu extract is in the range of 2 to 17.5% by mass, it is not necessary to add the organic acid, but the higher one than 4% by mass is the case when blended in food. It is preferable because stability is improved. Therefore, when the organic acid concentration is 4% by mass or less, it is preferable to add an organic acid and adjust the final composition so that the organic acid concentration of the final composition is higher than 4% by mass.

  Even if the organic acid concentration of the kombu extract is in the range of 2 to 17.5% by mass, if the pH of the extract is 3 or more, flavor change and appearance change are likely to occur. It is preferable to adjust the final composition to have a pH of 1.4 to 2.9, preferably 1.8 to 2.7 by adding an organic acid.

If the organic acid concentration in the composition containing the kombu extract is lower than 2% by mass, the kumbu flavor of the food containing the composition added will be weak, and precipitation will easily occur, and the appearance will be impaired. End up.
In addition, when the organic acid concentration in the composition exceeds 17.5% by mass, the stability of the kombu flavor increases, but the bitterness is felt or the acidity becomes stronger and the kombu flavor becomes relatively weak. Moreover, since it becomes difficult to mix | blend with various foodstuffs when a strong acidity is felt, it is not preferable.

  The “salt” in the present invention refers to sodium chloride, but those containing components other than sodium chloride can also be used, and purified salts and salt containing bitter components are also preferably used.

The addition amount of sodium chloride in the addition and mixing step is adjusted so that the final sodium chloride concentration in the composition is 2.5 to 22% by mass, preferably 7.5 to 21, and more preferably 12. 5 to 20% by mass.
When the salt concentration of the kombu extract exceeds 22% by mass, the extract is diluted before use.

  Moreover, when the salt concentration of a kombu extract exists in the range of 2.5-22 mass%, it is not necessary to add salt, but the one where higher than 12.5 mass% is mix | blended with a foodstuff. It is preferable because stability is improved. Therefore, when the sodium chloride concentration is 12.5% by mass or less, it is preferable to add sodium chloride and adjust the final sodium chloride concentration of the composition to be higher than 12.5% by mass.

When the salt concentration in the composition containing the kombu extract is lower than 2.5% by mass, the appearance and the kombu flavor of the food containing the composition added thereto become unstable.
Moreover, when the salt concentration in a composition exceeds 22 mass%, the crystal | crystallization of salt will precipitate in a composition.

In the addition mixing step of the present invention, the organic acid and / or sodium chloride is added to the kombu extract, and then mixed and dissolved to obtain a uniform mixed solution.
Here, the mixing and dissolving method is not particularly limited, and a general method such as stirring can be employed.

In the manufacturing method of this invention, a filtration process is implemented as a post process of an above-described addition mixing process.
The “filtration step” in the present invention refers to a step of obtaining a filtrate by filtering the mixture of the kombu extract, organic acid and / or sodium chloride obtained in the addition and mixing step.

  Here, the filtration method is not particularly limited as long as the solution can be clarified. Decantation by natural sedimentation, filtration using a filter aid, pressure filtration using a filter or ceramic, or vacuum filtration. A general solid-liquid separation method such as membrane filtration using an ultrafiltration membrane or centrifugal filtration can be employed. Of these, filtration methods using filters and ceramics, and filtration methods using filter aids such as diatomaceous earth, perlite, cellulose, and silicon dioxide are particularly preferably used from the viewpoint of simplicity and economy.

In the manufacturing method of this invention, it is preferable to have a heating process in addition to the above-mentioned addition mixing process and filtration process. This is because the quality of the composition is stabilized over a longer period by having the heating step.
The “heating step” in the present invention refers to a step of heat-treating the mixed solution obtained by the addition mixing step or the filtrate obtained by the filtration step.

In the present invention, the heating process is employed as a pre-process or post-process of the filtration process.
That is, the mixture extract, organic acid and / or salt mixture obtained in the addition and mixing step may be subjected to the heating step, and the filtrate obtained through the filtration step after the addition and mixing step is subjected to the heating step. May be.
Since the food to which the composition containing the kombu extract is added is further stabilized, the order of the addition and mixing step, the heating step, and then the filtration step is preferable.

The heating temperature in a heating process is 75-135 degreeC, Preferably it is 80-125 degreeC, More preferably, it is 85-93 degreeC.
If the heating temperature is lower than 75 ° C., the combination flavor of the food containing the prepared composition added thereto becomes unstable.
On the other hand, when the heating temperature exceeds 135 ° C., even if the heating time is shortened, the flavor of the composition is deteriorated and colored, so that it is difficult to add to and mix with various foods.

The heating time in the heating step is 5 seconds to 115 minutes within the above temperature range, preferably 10 seconds to 90 minutes, and more preferably 10 seconds to 80 minutes.
If the heating time is shorter than 5 seconds, the comb flavor of the food containing the composition added thereto becomes unstable.
If the heating time is longer than 115 minutes, even if the heating temperature is lowered, the flavor of the composition is deteriorated and colored, so that it is difficult to add and blend it into various foods.

  As the heating means in the heating step, a commonly used means such as a batch-type heating device or a plate heater can be adopted, and although not particularly limited, a method using a stainless steel container because the acid concentration and the salt concentration are high. Is preferred.

The comb extract-containing composition of the present invention is produced by the above-described method, that is, a production method having an addition and mixing step, a filtration step, and preferably a heating step.
The combination extract-containing composition of the present invention contains a combination extract, an organic acid, and sodium chloride. The organic acid concentration in the composition is 2 to 17.5% by mass, and the salt concentration is 2.5 to 22% by mass.
In addition, when an extract (comb broth) obtained by extracting the kombu with cold water or hot water is used as the kombu extract, mannitol, which is a characteristic component of the kombu broth, is usually added to the composition in an amount of 0.1%. 4 to 4% by mass is contained.

The pH of the combination extract-containing composition of the present invention is usually lower than 3 and is 1.4 to 2.9, preferably 1.8 to 2.8.
The kombu extract-containing composition of the present invention has no turbidity in appearance, and the transmittance (T%) is 90% or more, preferably in the range of 93 to 98%, more preferably 94 to 97%. is there.
In the present invention, “transmittance (T%)” refers to the value of transmittance (T%) measured with a spectrophotometer using a measurement wavelength of 660 nm and a 1 cm cell.

The comb extract-containing composition of the present invention is usually in a liquid form, but is dried by using an excipient or the like and powdered, or a thickening agent or a gelling agent is added to form a paste. It can also be used as a gel-like shape.
However, the liquid shape is preferable because the kumbu flavor deteriorates during the process of powdering, pasting, and gelling, and during storage.

By adding the combination extract-containing composition of the present invention to various foods, a combination flavor can be imparted to the foods. For example, when cooking a boiled food, a kumbu flavor can be imparted to the boiled food by blending the composition containing the extract of the present invention as a soup stock.
There is no particular limitation on the food to which the composition containing the combination extract of the present invention is added, and any food that requires a kombu flavor, such as boiled food, hot pot, fried food, noodles, mixed rice, soup, tea drink, etc. It may be food.

The comb extract-containing composition of the present invention can be used as it is as a soup stock or umami seasoning, but can also be used as a food raw material for the production of various foods.
There is no particular limitation on the food produced using the composition containing the extract of the present invention, and as described above, it can be used as a raw material for boiled foods and pots, but it is particularly suitable for use as a raw material for seasonings. be able to.

The `` seasoning '' in the present invention is not particularly limited as long as it is a seasoning that requires a kombu flavor, and it can be used for various seasonings such as sauces and boiled seasonings, pot seasonings, dashi soy sauce, Since the composition of the present invention contains an organic acid, it is particularly preferably used for an acidic seasoning containing an organic acid.
The “acidic seasoning” in the present invention refers to a seasoning containing an organic acid such as acetic acid, citric acid, and lactic acid, and specifically includes seasoning vinegar such as sushi vinegar and ponzu, seasoning liquid for pickles, dressing and the like. Illustrated.

The amount of the combination extract-containing composition of the present invention added to foods and seasonings is usually 1 to 50% by mass, preferably 2 to 20% by mass.
The method of adding and blending the composition of the present invention with food and seasonings may be a general method such as mixing and stirring, and is not particularly limited.

The food and seasoning containing the combination extract-containing composition of the present invention are excellent in long-term storage.
When foods and seasonings containing conventional kombu extract are stored for 2 weeks to 1 month or more, there is a problem that the appearance is deteriorated due to the occurrence of precipitation or the flavor of the kombu is lowered.
However, when the combination extract-containing composition of the present invention is used, it is possible to impart a kumbu-like flavor to foods over a long period of time, and the kumbu taste is good and precipitation does not occur. Therefore, the quality of food and seasonings can be maintained over a long period of time.

  Hereinafter, the present invention will be described in more detail using examples and the like, but the present invention is not limited to these examples and the like.

[Example 1] Preparation method of kombu extract-containing composition and sushi vinegar (1) Preparation of kombu extract 60 g of kombu (dried Shinkonbu from Konan) was soaked in 1300 mL of hot water at 95 ° C for 60 minutes. 660 mL of extract was obtained.
As a result of analyzing the organic acid concentration, salt concentration, and mannitol concentration of this kombu extract by the following methods, the organic acid concentration was 0.06% (W / V), the salt concentration was 0.9% (W / V), and the mannitol concentration was It was 1.5% (W / V).
The analysis of organic acid, sodium chloride, and mannitol was performed using the following apparatus and conditions.

a. Organic acid concentration High performance liquid chromatography (manufactured by Shimadzu Corporation, model LC-10ADVP)
Measurement conditions: Mobile phase (1) 4 mM p-toluenesulfonic acid aqueous solution, flow rate 0.9 mL / min
Mobile phase (2) 16 mM Bis-Tris aqueous solution containing 4 mM p-toluenesulfonic acid and 80 μMEDTA, flow rate 0.9 mL / min
Column: Shodex KC810P + KC-811 × 2 (Showa Denko)
Column temperature: 50 ° C
Detection: Electrical conductivity detector

b. Salt concentration Salt meter (Electronics, model SAT-210)

c. Mannitol concentration High performance liquid chromatography (manufactured by Shimadzu Corporation, model LC-10Ai)
Measurement conditions: mobile phase 0.1 N NaOH, flow rate 1.0 mL / min
Column: PCI-510 (manufactured by TOA DK Corporation),
Detection: Electrochemical detector ICA-5212 (TOA DK Corporation)

(2) Preparation of composition containing kombu extract To 400 mL of kombu extract prepared in (1) above, 335 mL of vinegar (acetic acidity 15% (V / V)), 150 g of sodium chloride and 110 mL of water were added and stirred. The salt was dissolved to obtain a uniform solution. The obtained solution was filtered with a filter paper (using No. 2 manufactured by Toyo Roshi Kaisha, Ltd.) to obtain a filtrate (comb extract-containing composition in Test Zone 1).
A part of the filtrate (comb extract-containing composition in test section 1) was taken and heated at 90 ° C. for 60 minutes to obtain a comb extract-containing composition (comb extract-containing composition in test section 2). .
On the other hand, to 400 mL of the kombu extract prepared by the same method as in (1) above, 335 mL of vinegar (acetic acidity 15% (V / V)), 150 g of sodium chloride and 110 mL of water were added and stirred to dissolve the sodium chloride. A homogeneous solution was obtained. The obtained solution was heat-treated at 90 ° C. for 60 minutes to obtain a heat-treated product, and this heat-treated product was subjected to filter paper filtration (No. 2 manufactured by Toyo Roshi Kaisha, Ltd.) to obtain a filtrate (test) (Comb extract-containing composition of ward 3).

  In each of the above-described kombu extract-containing compositions (test groups 1 to 3), the acetic acid concentration was 5% by mass, the salt concentration was 15% by mass, the mannitol concentration was 0.55% by mass, and the pH was 2.55. It was.

In addition, vinegar, salt and water were added to the kombu extract prepared by the same method as in (1) above and stirred as in test group 1 to prepare a uniform solution (comb extract-containing composition of test group 4). Product (comparative example)).
Further, the solution (comb extract-containing composition in test group 4) was heated under the same heating conditions as in test group 2 to prepare a comb extract-containing composition (comb extract-containing composition in test group 5 ( Comparative example)).

The comb extract prepared by the same method as the above (1) was subjected to a filtration step in the same manner as in test group 1 to prepare a comb extract-containing composition (comb extract-containing composition in test group 6 (comparative example)). ).
The comb extract prepared by the same method as the above (1) was heated under the same heating conditions as in the test group 2 to prepare a comb extract-containing composition (comb extract-containing composition in the test group 7 (comparative example)) ).

  As a control group, 600 mL of water was added to 400 mL of the kombu extract prepared by the same method as in the above (1), and the mixed solution was used as it was without being subjected to a filtration step or a heating step (in the control group). Comb extract-containing composition).

  The transmittance (T%) of each of the above-described comb extract-containing compositions (hereinafter sometimes abbreviated as “composition”) is spectrophotometer (manufactured by Hitachi, Ltd., model U-2000). (Measurement wavelength: 660 nm, 1 cm cell). The measurement results are shown in Table 1 below.

(3) Evaluation of Kombu extract-containing composition The evaluation of each Kombu extract-containing composition was performed using sushi vinegar produced using each composition.
Sushi vinegar is mixed at a ratio of 65 mL of commercial vinegar (Mitsukan Co., Ltd., “cereal vinegar”, acetic acid degree 4.2%), 23 g of sugar and 12 g of salt, and then mixed with 95 g of this mixed solution. And 5 g of each of the above-mentioned kombu extract-containing compositions.
The mannitol concentration of each sushi vinegar in the test groups 1 to 5 and the control group was 0.0275% by mass.

Each sushi vinegar was evaluated by sensory evaluation when stored for a long period of time and generation of precipitation (ori).
The sensory evaluation was carried out by storing each sushi vinegar at 30 ° C. for 30 days and then evaluating “comb flavor” in five stages as follows by five skilled sensory inspectors.
Evaluation score 1: Very worse than the control
2: worse than control
3: Same as the control
4: Better than control
5: Very better than the control

Also, the occurrence of sushi vinegar precipitation (ori) is stored at 5 ° C. and observed over time, and the number of days until the precipitation (ori) occurs is compared with the amount of precipitation (ori) produced. The evaluation was made in the following five stages.
Evaluation ++: A large amount of precipitation (origin) occurred in less than 2 weeks after the start of storage.
+: A large amount of precipitation (origin) occurred 2 weeks to less than 1 month after the start of storage.
±: A small amount of precipitation (origin) occurs in 2 weeks to less than 1 month after the start of storage.
(±): A small amount of precipitate (ori) was generated within 2 weeks to less than 1 month after the start of storage.
-: Precipitation (origin) did not occur even after one month of continuation of storage.
The results are shown in Table 1.

(4) Results and Discussion As can be seen from Table 1, the composition (test group 4) produced only through the addition and mixing step has a significantly higher transmittance (T%) at the composition stage than the control group. Although it improved, when it mix | blended with sushi vinegar, although the maintenance effect of a kombu flavor improved a little, precipitation (ori) generate | occur | produced and it was the same as that of the control plot in appearance.
On the other hand, the composition (test group 1) manufactured through the two steps of the addition and mixing process and the subsequent filtration process had almost the same value as the test group 4 in the transmittance (T%) at the composition stage. Nevertheless, when it was added to sushi vinegar, it showed a remarkable effect in maintaining the kombu flavor and appearance.
Moreover, the composition (test group 5) manufactured by the method of combining the heating process with the additive mixing process improved the transmittance (T%) at the composition stage as compared with the control group. As in the case of the single test section 4, there was no effect when blended with sushi vinegar.

On the other hand, the composition (test section 2, 3) manufactured by the manufacturing method which added the heating process to the manufacturing method which consists of an addition mixing process and a filtration process showed a still higher effect.
Moreover, although the heating process showed a high effect in either the pre-process or the post-process of the filtration process, the effect of maintaining the kombu flavor was higher in the case of the pre-process of the filtration process (test section 3). .

In addition, although the composition (test group 6) manufactured by the filtration process alone improved the transmittance | permeability (T%) in a composition stage compared with the control group, when mix | blended with sushi vinegar, Although the effect of maintaining the kombu flavor was slightly improved, the occurrence of precipitation (ori) was evaluated as low as the control group.
In addition, the composition manufactured in the heating process alone (Test Group 7) does not significantly improve the transmittance (T%) at the composition stage as compared to the control group, and even if it is mixed with sushi vinegar, it maintains the kombu flavor. There was no effect in suppressing the occurrence of precipitation.

[Test Example 1] Effects of Acetic Acid Concentration and Salt Concentration In the method for producing a kumbu extract-containing composition in test section 2 in Example 1, the amount of acetic acid and sodium chloride added in the addition and mixing step is determined as the final concentration in the composition. Were set to the respective concentrations shown in Tables 2-1 to 4, and the influence of the concentrations of organic acid and sodium chloride was examined.
In the preparation of a composition with an acetic acid concentration of 1 to 5%, vinegar (acetic acid degree 15% (V / V)) is used, and in the preparation of a composition with an acetic acid concentration of 7 to 20%, for food additives Acetic acid (acetic acid purity 99%) was used.

About each composition, the transmittance | permeability (T%) and pH were measured like the said Example 1. FIG.
Moreover, evaluation of each composition prepared the sushi vinegar similarly to the said Example 1, and investigated the sensory evaluation of "comb flavor" after long-term storage, and precipitation (ori) generation | occurrence | production.
In addition, sensory evaluation was performed by making an additive-free group (acetic acid concentration 0 mass%, salt concentration 0 mass%) into a control group.
The results are shown in Tables 2-1 to 4.

＊；苦味が感じられた。

*; Bitterness was felt.

As can be seen from Tables 2-1 to 4, when the salt concentration is 5% by mass or more and the acetic acid concentration is 3 to 15% by mass, the sushi vinegar is good in terms of the combination flavor and precipitation (ori) generation. there were.
Even when the acetic acid concentration was 20% by mass, the stability of the kombu flavor was high, but bitterness was felt, and as the acid concentration of the composition increased, the kombu flavor became relatively weak and the acidity felt strong Considering that it becomes difficult to mix with various foods, 3 to 15% by mass was good.

When the acetic acid concentration was 3% by mass, the salt concentration of 15% by mass or more was better in terms of the combination flavor and precipitation (ori) generation when sushi vinegar was used.
In addition, when the acetic acid concentration is 5% by mass and 7% by mass, the salt concentration of 10% by mass or more is better in terms of the combination flavor and precipitation when the sushi vinegar is used. Met.

  On the other hand, the salt concentration was highly evaluated at 5 to 23% by mass in terms of the combination flavor and precipitation when the sushi vinegar was used, but in the case of 23% by mass, the salt concentration was reduced during storage of the composition. Considering that it is difficult to use because crystals easily precipitate, 5 to 20% by mass was good.

When the salt concentration was 5% by mass, the acetic acid concentration was 10% by mass or more, which was better in terms of the combination flavor and precipitation (ori) generation when sushi vinegar was used.
When the salt concentration was 10% by mass, the acetic acid concentration was 5% by mass or more, which was better in terms of the combination flavor and precipitation (ori) generation when sushi vinegar was used.

The transmittance (T%) of the composition in the above-mentioned favorable range was 92.6 to 96.6%.
Moreover, the pH of the composition in the above favorable range was 1.98 to 2.73.

[Test Example 2] Influence of heating temperature and heating time in heating step In the method for producing a kumbu extract-containing composition in test section 2 in Example 1, the heating temperature and heating time in the heating step are shown in Tables 3-1 to 3-1. And it set to each value of Table 4-1-3, and examined the influence of heating conditions.
About each composition, the transmittance | permeability (T%) and pH were measured like the said Example 1. FIG.
Moreover, evaluation of each composition prepared the sushi vinegar similarly to the said Example 1, and investigated the sensory evaluation of "comb flavor" after long-term storage, and precipitation (ori) generation | occurrence | production.
The sensory evaluation was performed using the non-heated zone (heating time 0 minutes) as the control zone.
The results are shown in Tables 3-1 to 3 and Tables 4-1 to 3-1.

Tables 3-1 to 3-4 show the results of examining the influence of the heating time at the heating temperature between 70 ° C and 100 ° C.
When sushi vinegar is used, good heating time is obtained in that the maintenance of the kombu flavor and precipitation does not occur. The temperatures of 80 ° C., 90 ° C., and 100 ° C. are 60 to 90 minutes, 45 to 75 minutes, 15 ~ 60 minutes. Further, the transmittance (T%) of the composition at this time was about 94% in all cases.
However, at 70 ° C., the occurrence of precipitation (ori) could not be suppressed even after heating for 90 minutes.
In addition, when heating time was made longer than the said range at each temperature of 80 to 100 degreeC, the composition itself began to brown and the kombu flavor in the case of using sushi vinegar fell.

Tables 4-1 to 4-3 show the results of examining the influence of the heating time at a heating temperature between 110 ° C. and 140 ° C.
In the case where sushi vinegar is used, the good heating time in terms of preventing the maintenance of the kombu flavor and the precipitation (ori) is 110 to 120 ° C and 130 ° C at 60 to 300 seconds, 5 to 300 seconds, and 5 to 60 respectively. Second. Further, the transmittance (T%) of the composition at this time was about 94% in all cases.
In addition, when heating time was made longer than the said range at each said temperature, the composition itself began to brown, and the comb flavor in the case of using sushi vinegar fell.

[Test Example 3] Examination of types of organic acids used in the addition and mixing step In the method for producing a kumbu extract-containing composition in Test Section 3 in Example 1, instead of acetic acid added in the addition and mixing step, as an organic acid A comb extract-containing composition was produced in the same manner as in Example 1 except that 5% by mass of citric acid, malic acid, or lactic acid was added per composition.
About each composition, the transmittance | permeability (T%) and pH were measured like the said Example 1. FIG.
Moreover, evaluation of each composition prepared the sushi vinegar similarly to the said Example 1, and investigated the sensory evaluation of "comb flavor" after long-term storage, and precipitation (ori) generation | occurrence | production.
In addition, sensory evaluation was performed by making an additive-free group into a control group.
The results are shown in Tables 5-1 to 4.

  As can be seen from Tables 5-1 to 4, even when citric acid, malic acid, and lactic acid are used, as in the case of acetic acid, maintaining the koji flavor when using sushi vinegar and suppressing the occurrence of precipitation (ori). Although the effect was obtained, acetic acid showed particularly good results in terms of maintaining the kombu flavor.

[Example 2] Sushi vinegar mixed with a composition containing a kombu extract and vinegared rice using the sushi vinegar As a seasoned vinegar, using the composition containing a kombu extract in the test section 3 described in Example 1 above In the same manner as in Example 1, sushi vinegar was prepared (sushi vinegar of the present invention).
As a control group, the kombu extract-containing composition of test group 3 was replaced with the kombu extract-containing composition of the control group described in Example 1, and the final concentrations of acidity and sodium chloride were the same as the sushi vinegar of the present invention. The sushi vinegar adjusted so as to be prepared (sushi vinegar in the control section).

Each produced sushi vinegar was subjected to sensory evaluation in five stages for “comb flavor” and appearance after long-term storage, as in Example 1.
Furthermore, each sushi vinegar 90mL preserve | saved at 30 degreeC for 30 days was added with respect to 1000g of cooked rice, and the vinegared rice was prepared. This vinegared rice was also subjected to sensory evaluation regarding “comb flavor” in the same manner as described above.

As a result, the sushi vinegar flavor of the sushi vinegar according to the present invention had a score of 5 when the score of the control group was 3, and the scent of the kombu that stands better than the control group was felt, and the flavor was remarkably good. .
In addition, as for the appearance, the sushi vinegar of the present invention had a clear feeling and no precipitation (ori) was generated, while the turbidity was slightly seen in the control group.
The kumbu flavor in the vinegared rice produced using the sushi vinegar of the present invention had a score of 4.4 when the score of the control group was 3, and the scent of the kombu was felt compared to the control group.

[Example 3] Ponzu soy sauce containing a kumbu extract-containing composition Ponzu soy sauce was examined as one of seasoned vinegars.
Containing the kombu extract of Test Zone 3 described in Example 1 above in a mixed solution of 60 mL of concentrated soy sauce, 30 mL of commercially available vinegar (produced by Mitsukan Corporation, “cereal vinegar”, acetic acid degree 4.2%) and 30 mL of yuzu juice 6 mL of the composition was added to produce ponzu soy sauce (ponzu soy sauce of the present invention).
As a control group, the kombu extract-containing composition of test group 3 is replaced with the kombu extract-containing composition of the control group described in Example 1, and the final concentrations of acidity and sodium chloride are the same as those of the ponzu soy sauce of the present invention. Ponzu soy sauce was prepared so as to become (Ponzu soy sauce in the control ward).

After storing this ponzu soy sauce at 30 ° C. for 30 days, sensory evaluation was performed on “comb flavor” in the same manner as in Example 1.
As a result, the vinegar soy sauce of the present invention had a score of 3.8 when the score of the control group was 3, and not only the kombu flavor but also the good taste of yuzu.
In addition, since ponzu soy sauce had turbidity derived from yuzu juice, there was no significant difference in appearance from the control group.

[Example 4] Pickled seasoning liquid containing kumbu extract-containing composition and pickled food using the same Mixing of 50 mL of commercially available vinegar (Mitsukan Co., Ltd., "cereal vinegar", acetic acid degree 4.2%) and 50 mL of sake After adding 250 g of sugar and 50 g of salt to the solution and mixing well to dissolve the sugar and salt, 20 mL of the composition containing the kumbu extract from Test Zone 3 described in Example 1 above was added, and seasoned pickles A liquid was prepared (pickled seasoning liquid of the present invention).
As a control group, the kombu extract-containing composition of test group 3 is replaced with the kombu extract-containing composition of the control group described in Example 1, and the final concentration of acidity and salt is the pickled seasoning liquid of the present invention. The pickle seasoning liquid adjusted so that it might become the same was produced (the pickle seasoning liquid of a control ward).

When this pickled seasoning liquid was stored at 30 ° C. for 30 days, turbidity was observed in the control group, whereas the pickled seasoning liquid of the present invention had a clear feeling and no precipitation (ori) occurred.
In addition, 1 kg of radish, cucumber and carrots were soaked in each seasoning liquid stored at 30 ° C. for 30 days, and chilled overnight to produce pickles. It used for evaluation.
As a result, the pickles of the present invention had a score of 4.0 when the score of the control group was 3, and the kumbu taste was good and felt refreshed.

[Example 5] Dressing containing a composition containing kombu extract and salad using the same Commercial vinegar (Mitskan Co., Ltd., "cereal vinegar", acetic acid degree 4.2%) 25mL, salad oil 25mL, soy sauce 40mL The mixture was mixed well, and 0.1 g of shichimi chili pepper and 4 mL of the composition containing the kumbu extract from test group 3 described in Example 1 were added to prepare a dressing (dressing of the present invention).
As a control group, the composition containing the kombu extract in the test group 3 was replaced with the composition containing the kombu extract in the control group described in Example 1, and the final concentrations of acidity and sodium chloride were the same as in the dressing of the present invention. A dressing adjusted so as to be prepared was prepared (control dressing).

The prepared dressing was stored at 30 ° C. for 30 days, and then subjected to sensory evaluation on “comb flavor” in the same manner as in Example 1.
The sensory evaluation was performed on 100 g of salad made of shredded lettuce and cabbage mixed with 15 mL of dressing stored for a long time.
As a result, the salad to which the dressing of the present invention is added has a score of 4.0 when the score of the control group is 3 points, the appearance of the kombu flavor is good, the kombu flavor is sufficiently felt, and the vegetables The odor was masked.
In addition, since the dressing produced in the present Example had a deep color of soy sauce, no significant difference was observed in the appearance from the control group.

According to the present invention, there is provided a comb extract-containing composition capable of stably imparting a kombu flavor and a preferable appearance (suppression of precipitation) to a food over a long period of time by blending with a food, particularly a seasoning. can do.
Therefore, the present invention is expected to contribute to the production technology of foods, particularly seasonings.

Claims (5)

The extract extracted from kelp, organic acids and salt, as an organic acid concentration and salt concentration after mixing respectively become 2 to 17.5% by weight and 7.5 to 21 wt%, was added and mixed organic An addition mixing step of preparing a mixed solution in which the acid concentration and the salt concentration are adjusted ;
A filtration step of preparing a filtrate by filtering the liquid mixture obtained in the addition and mixing step;
The manufacturing method of the kombu extract containing composition which has this.   The method for producing a comb extract-containing composition according to claim 1, further comprising a heating step of heating the mixed solution or filtrate at 75 to 135 ° C for 5 seconds to 115 minutes.   The method for producing a combination extract-containing composition according to claim 1 or 2, wherein the organic acid is at least one selected from the group consisting of acetic acid, citric acid, malic acid, and lactic acid.   The manufacturing method of the combination extract containing composition of any one of Claims 1-3 in which a combination extract containing composition contains 0.4-4 mass% of mannitol. A method for imparting a kombu flavor to food, comprising adding the composition containing the kombu extract produced by the production method according to any one of claims 1 to 4 to the food.