JP6045870B2 - Liquid seasoning containing fish clause fine powder and method for producing the same, soup flavor enhancing composition for liquid seasoning, and method for enhancing soup flavor of liquid seasoning - Google Patents

Description

  The present invention relates to a liquid seasoning containing fish clause fine powder and a method for producing the same, a soup flavor enhancing composition for a liquid seasoning, and a soup flavor enhancing method for a liquid seasoning.

  Liquid seasoning liquids using fish clauses such as bonito and bonito have long been preferred by Japanese people and widely used. Examples of such liquid seasonings include noodle soup and soup seasonings, which generally extract the soup from fish sections using water, etc., soy sauce, salt, sugar, Manufactured by mixing water or the like as appropriate. However, since the broth obtained by the extraction is obtained by extracting only the water-soluble components of the fish knot, which is a flavor raw material, there is a disadvantage that the flavor raw material has a unique aroma and umami. As a means for solving this problem, soy sauce that has been supplemented with a scent and umami by adding fish-powder powder has been proposed (see, for example, Patent Documents 1 and 2).

  In Patent Document 1, it is pointed out that the texture of soup is rough when a coarse fish knot powder having a particle size of 60 μm or more is contained (see paragraph 0005). It has been proposed to contain fine fish clause fine powder having a diameter of 50 μm or less. Specifically, for example, Patent Document 3 discloses a soy sauce containing a fish knot fine powder comprising 100% of a part having a particle size of 50 μm or less and 80% or more of a part having a particle size of 4 μm or more. ing. And according to patent document 3, the effect that the flavor of soup improves is described.

JP-A-8-308526 Japanese Utility Model Publication No. 1-1134484 Japanese Patent No. 3379936

  However, in the case of the above-mentioned conventional soy sauce in which fish powder is further added in addition to the soup, the flavor is improved, but the effect is not necessarily sufficient. Moreover, when the addition amount of the fish clause fine powder is excessively increased in order to improve the flavor, there is a problem that the liquid becomes cloudy or precipitates are formed, resulting in deterioration of the appearance. In addition, increasing the amount of added fish knot fine powder may lead to a decrease in texture such as graininess and high costs, and may increase the raw odor of fish knot, which may deteriorate the flavor. In addition, it is also desired to improve the flavor of the soup by adding the fish clause fine powder without depending on the soup if possible.

  The present invention has been made in view of the above-mentioned problems, and its object is excellent in appearance, flavor and texture, despite the addition of a very small amount of fine fish paste powder. It is in providing the liquid seasoning containing the fish clause fine powder which can fully enjoy the flavor and umami | taste of this, and its manufacturing method. Another object of the present invention is to provide a composition and method effective for enhancing the flavor of the soup stock of a liquid seasoning.

  Therefore, as a result of intensive studies to solve the above-mentioned problems, the present inventors have focused on the particle size and quantity of fish knot fine powder to be added to the liquid seasoning. It is possible to impart a taste and taste that are sensuously desirable to fish buns, to give a favorable appearance and texture, and to be able to exert a sufficient titer with respect to the flavor even if the addition amount of fish bun fine powder is extremely small. Newly discovered. Then, the inventors of the present invention have further completed earnest research based on the above knowledge, and have completed the following invention.

Means [1] to [ 8 ] for solving the above problems are listed below.

[1] A fish seasoning powder added to a liquid seasoning, wherein the fish node fine powder has a 50% cumulative diameter (d50; median diameter) of 0.37 μm to 5.5 μm , and state, and are the 90% cumulative diameter (d90) is 0.74 [mu] m or more 19.7 [mu] m or less, 0.05 wt% content ratio than 0.001 mass% per liquid seasoning of the smoked fish fine powder A liquid seasoning containing fine fish clause powder.

[ 2 ] The liquid seasoning containing fish clause fine powder according to means 1 , wherein the liquid seasoning contains a soup extract.

[3] A method for producing a liquid seasoning according to means 1 or 2, a smoked fish fine by a wet pulverizer to rotate by accommodating the object to be crushed with spherical inorganic grinding media in the container By pulverizing, fine fishfish powder having a 50% cumulative diameter (d50; median diameter) of 0.37 μm to 5.5 μm and a 90% cumulative diameter (d90) of 0.74 μm to 19.7 μm smoked fish production method of fine powder containing a liquid seasoning, which comprises a step of preparing a.
[4] In the means 3, the wet pulverizer is a bead mill that pulverizes the material to be pulverized using an oxide ceramic bead having a diameter of 1 mm or less as the inorganic pulverizing medium. Manufacturing method of liquid seasoning containing fine powder.
[5] In the means 3 or 4, the temperature of the slurry containing the material to be pulverized is kept at 40 ° C. or lower during the pulverization process using the wet pulverizer. Manufacturing method of liquid seasoning containing powder.

[6] 50% cumulative diameter (d50; median diameter) of 0.37 [mu] m or more 5.5 [mu] m or less, and the 90% cumulative diameter (d90) of 0.74 [mu] m or more 19.7 [mu] m or less der Ru smoked fish It is made of fine powder and added to the liquid seasoning so that the content ratio per liquid seasoning is 0.001% by mass or more and 0.05% by mass or less, thereby enhancing the flavor of the liquid seasoning soup. A soup flavor enhancing composition for a liquid seasoning.

[7] 50% cumulative diameter (d50; median diameter) of 0.37 [mu] m or more 5.5 [mu] m or less, and the 90% cumulative diameter (d90) of 0.74 [mu] m or more 19.7 [mu] m or less der Ru smoked fish Adding the fine powder to the liquid seasoning so that the content ratio per liquid seasoning is 0.001% by mass or more and 0.05% by mass or less, thereby enhancing the flavor of the soup stock of the liquid seasoning. A method for enhancing the soup flavor of liquid seasonings.

[ 8 ] The method for enhancing the soup flavor of a liquid seasoning according to means 7 , wherein the liquid seasoning contains a soup extract.

As described in detail above, according to the inventions of claims 1 and 2 , despite the addition of a very small amount of very fine fish cake fine powder, it has excellent appearance, flavor and texture, It is possible to provide a liquid seasoning containing fish clause fine powder that can sufficiently taste the flavor and umami of the fish. Moreover, according to the invention of Claims 3-5 , the liquid seasoning containing the above excellent fish clause fine powder can be manufactured reliably. Furthermore, according to invention of Claims 6-8 , the composition and method effective in enhancing the flavor of the soup of a liquid seasoning can be provided.

The table | surface which shows the particle size distribution data of the fish clause fine powder sample AF of embodiment which actualized this invention. The figure which shows the particle size distribution data of the said fish clause fine powder sample A. The figure which shows the particle size distribution data of the said fish clause fine powder sample B. FIG. The figure which shows the particle size distribution data of the said fish clause fine powder sample C. The figure which shows the particle size distribution data of the said fish clause fine powder sample D. FIG. The figure which shows the particle size distribution data of the said fish clause fine powder sample E. The figure which shows the particle size distribution data of the said fish clause fine powder sample F. FIG. The table | surface which shows the evaluation result performed in embodiment.

Hereinafter, the liquid seasoning containing the fish clause fine powder of the present invention will be described in detail.
The “liquid seasoning” of the present invention is a liquid seasoning (liquid seasoning containing fish clause fine powder) obtained by adding fish clause fine powder to the liquid seasoning. Specific examples of the liquid seasoning of the present invention include noodle soup, soup seasoning, dressing, sauce, pan soup, ponzu. Examples of components that can constitute a liquid seasoning include umami components, salty components, sweetening components, and sourness components. Specifically, stock extracts, salt, sugar, soy sauce, vinegar, fats and oils, citrus fruits, extracts There is kind. In particular, in a liquid seasoning containing soy sauce represented by noodle soup and the like, since the flavor of the soup stock gradually decreases during storage, the present invention is embodied as this type of liquid seasoning. Is preferable. In other words, the problem of wanting to add fish scent, umami, and flavor to the liquid seasoning is particularly large in the liquid seasoning containing soy sauce. The content of soy sauce in the liquid seasoning containing soy sauce is not particularly limited. For example, the content is 5% by mass or more, preferably 10% by mass or more per liquid seasoning.

  Although not essential in the present invention, for example, the liquid seasoning may contain a soup stock extract. The soup extract is a liquid extracted from umami components (amino acids, nucleic acids, etc.) contained in meat, seafood, vegetables, mushrooms, seaweeds, etc. It is added to give umami and flavor. As a suitable soup extract, a liquid extracted from fish clauses can be mentioned. The “fish clause” used in the broth extract is not particularly limited, and broadly refers to a storable product obtained by boiling and drying the raw fish meat. As the fish bun, for example, bonito, souda bun, tuna bun, bonito bun, mulo bun, dried bonito, urume bun, sardine bun, sanma bun, dried sardines and the like can be used. As a liquid seasoning in this case, it is preferable to use a fish clause with as little lipid content as possible. The reason for this is that, when a fish knot powder with a high lipid content is used, fat is eluted in the liquid, resulting in deterioration of the appearance and oxidative deterioration due to the fat. Specifically, it is preferable to use, for example, a fish knot powder having a lipid content of less than 15% by mass (preferably less than 12% by mass fish knot), and in this case, it is difficult to elute fat in the liquid. . Further, the fish clause is preferably roasted, and when this is used, not only can the raw odor be suppressed, but also the flavor can be imparted to the liquid seasoning itself. The roasting method is not particularly limited. For example, a method of heat-treating boiled fish meat with far-infrared rays or a method of directly baking boiled fish meat on an iron plate may be used.

  In the case where the soup extract is contained in the liquid seasoning, the content ratio (mass ratio) of the soup extract per liquid seasoning is not particularly limited, and may be appropriately set according to the type and use of the liquid seasoning. Although it is possible, it is good also as 1 to 50 mass%, for example, Furthermore, it is good also as 10 to 40 mass%, It is good also as 20 to 40 mass% in particular.

  Moreover, although not essential in the present invention, for example, an extract may be contained as a component for imparting umami or flavor to the liquid seasoning. In general, extracts are produced by using extraction, squeezing, self-digestion, enzyme treatment, purification, concentration, etc. under hygienic management from agricultural, water, and livestock products used as food. It is a thing containing the component derived from a raw material.

  The “fish node fine powder” added to the liquid seasoning of the present invention is composed of an aggregate of fine powders having a considerably smaller particle diameter than the usual fish node powder. In discussing the size (particle diameter) of such a powder aggregate, in the present invention, it is expressed by the distribution (namely, particle size distribution) of the existence ratio for each size (particle diameter). Here, in the case of “n% cumulative diameter”, for example, when the particle size distribution of the solid content in the slurry containing the fishfish fine powder is measured using a conventionally known laser diffraction / scattering type particle size distribution measuring device. This means the particle diameter when the frequency (%) of particle diameter is accumulated from the smallest and the accumulation is n%.

  In the present invention, the particle size distribution of the fish bun fine powder is specifically defined using an index of “50% cumulative diameter (d50; median diameter)” or “90% cumulative diameter (d90)”. ing. Although not essential, in defining the particle size distribution of the fish clause fine powder, the above two indicators are used, or in addition to the above two indicators, “10% integrated diameter (d10)” is used, or “MV (Volume average diameter or arithmetic average diameter) "or" mode diameter "may be used.

  In the present invention, the 50% integrated diameter of the fish node fine powder needs to satisfy the condition of 0.05 μm or more and 7.5 μm or less, preferably 0.1 μm or more and 6.0 μm or less, more preferably 0.1 μm or more. It is 2.1 μm or less, and most preferably 0.37 μm or more and 0.64 μm or less. By the way, in the case of the conventional fish knot fine powder added to the liquid seasoning, even if it is very fine, the value of 50% integrated diameter is generally more than 10 μm. When this value exceeds 7.5 μm, the raw odor increases, the texture decreases due to roughness, and the appearance tends to deteriorate due to turbidity.

  In the present invention, the 90% cumulative diameter of the fish bun fine powder must satisfy the condition of 0.2 μm or more and 35 μm or less, preferably 0.5 μm or more and 20 μm or less, more preferably 0.5 μm or more and 10. 9 μm or less, and most preferably 0.74 μm or more and 1.4 μm or less. By the way, in the case of the conventional fish knot fine powder added to the liquid seasoning, the value of 90% integrated diameter is generally more than 45 μm even if it is very fine. When this value is more than 35 μm, the raw odor is increased, the texture is lowered due to the roughness, and the appearance is liable to be deteriorated due to turbidity.

  The content ratio (mass ratio) of the fish clause fine powder per liquid seasoning needs to be 0.001% by mass or more and 0.05% by mass or less, preferably 0.001% by mass or more and 0.01% by mass or less. More preferably, it is 0.005 mass% or more and 0.01 mass% or less. In the case where the present invention is a liquid seasoning containing, for example, a soup extract, the content ratio of the fish knot fine powder per liquid seasoning may be extremely small compared to the content ratio per liquid seasoning of the soup extract described above. For example, 1/20 or less, preferably 1/50 or less, and more preferably 1/100 or less. In addition, when the content ratio per liquid seasoning of fish bun fine powder is less than the said suitable range, a titer will become inadequate and it may not lead to the improvement of flavor or flavor. On the other hand, when the content ratio is larger than the above preferred range, the liquid tends to become cloudy or precipitate, leading to a decrease in appearance.

  By the way, liquid seasonings include straight type products and concentrated type products concentrated about 2 to 5 times. Compared to the former product, the latter product contains 2 to 5 times more salt. Normally, concentrated products are used after being diluted. In this case, it is common to increase or decrease the content of the soup extract or fish clause fine powder according to the concentration ratio. Therefore, in view of the difference in the salt content due to the difference in the product types, the content of the fish paste powder may be defined based on the salt content.

  For example, when the salt content of the liquid seasoning is 7% by mass (general salt concentration of the double concentration type), the preferred range of the content of the soup extract is s to s' (% by mass), fish A preferable range of the content of the fine powder is t to t ′ (mass%). And when the salt content of a liquid seasoning is 10.5 mass% (general salt concentration of a 3 times concentration type), the range of content of a soup extract is 1.5 * (s-s ') (Mass%), the range of the content of the fish clause fine powder may be 1.5 × (t to t ′) (mass%). Conversely, when the salt content of the liquid seasoning is 3.5% by mass (general salt concentration of a straight type), the content range of the soup extract is 0.5 × (s to s ′) (Mass%), the range of the content of the fish bun fine powder may be 0.5 × (t to t ′) (mass%).

There are no particular limitations on the fish clauses used in the fish knot fine powder of the present invention, such as the bonito, souda, tuna, bonito, dried, muro, enamel, sardine, and sanma clauses as listed above. And boiled and dried can be widely used. In this case, for the purpose of avoiding deterioration in appearance and oxidative deterioration due to fat, it is preferable to use a fish clause with as little lipid content as possible. Specifically, as described above, it is preferable to use a fine powder of fish bun with a lipid content of less than 15% by mass (preferably less than 12% by mass). In this case, fat is contained in the liquid. It becomes difficult to elute. Specific examples of such low lipid content fish knot fine powder include fine powder such as bonito, dried bonito, tuna, etc., and these can be used to give a refined flavor.

  The fish clause fine powder of the present invention can be obtained by pulverizing a raw fish slice as a material to be pulverized and pulverizing it. More specifically, the fish bun fine powder is obtained by pulverization using a wet pulverizer that stores and rotates a material to be pulverized together with a spherical inorganic pulverization medium in a container. Is preferred. A preferred example of such a wet pulverizer is a so-called bead mill. In addition, according to the pulverization process using the wet pulverizer, not only the desired fine powder can be obtained reliably and efficiently, but also the temperature of the fine powder can be obtained without increasing so much. There is an advantage.

  The bead mill is an apparatus that pulverizes and disperses particles in a liquid to a nanometer size. A container called a processing chamber is filled with approximately 70% to 95% of oxide ceramic beads (grinding media) having a diameter of 1 mm or less. In this state, the rotor of the processing chamber is rotated at a speed of about 5 m / sec to 15 m / sec, thereby giving motion to the beads. And the slurry which mixed the coarse powder which is a to-be-ground material in the liquid is produced previously, and the slurry is sequentially sent in a container with a pump. Then, the object to be pulverized is further finely pulverized and dispersed in the slurry by the collision of the beads in the container. After the pulverization process, the slurry and the beads are separated by a separation means or the like at the outlet of the processing chamber.

  During the pulverization treatment, it is preferable to suppress an increase in the temperature of the slurry containing the material to be pulverized by a method of constantly circulating cooling water. Specifically, it is preferable to keep the temperature of the slurry at 40 ° C. or less, and it is particularly preferable to keep the temperature at 35 ° C. or less. By doing so, the deterioration of the flavor due to heat can be suppressed, and it is also possible to prevent the raw odor from being produced, so that it is easy to obtain a finely-pounded fish clause powder with less raw odor.

  Hereinafter, the test example which carried out more concretely the liquid seasoning containing the fish knot fine powder of the embodiment and the manufacturing method thereof will be described with reference to FIGS.

[Test example]
Here, in order to determine the preferred size and quantity of fish bun (bonito) powder, we prepared a liquid seasoning containing double-concentrated fish bonito powder (soup containing double-concentrated bonito fine powder). An evaluation test was conducted.

(1) Production of sample Preparation of fishfish fine powder sample

  In this test example, fish clause fine powder was prepared by the following procedure. Here, as a wet pulverizer, a bead mill (trade name “Star Mill Lab Star Mini LMZ015” manufactured by Ashizawa Finetech Co., Ltd.) filled with 85% of zirconia beads having a diameter of 0.5 mm in the raw material processing chamber is used. It was. Then, while rotating the rotor at a speed of 13 m / s, 0.14 kg of bonito as a coarsely crushed fish knot is introduced sequentially into the raw material processing chamber at a speed of about 0.2 kg / min. For 90 minutes. Next, as a second pulverization processing, using a zirconia bead having a diameter of 0.2 mm, the slurry was introduced into the bead mill under the same conditions, and pulverization was performed for 180 minutes. During this operation, the fish clause slurry was sampled over time to obtain six types of fish clause fine powder samples A to F shown in Table 1 of FIG. The particle size distribution of the solid content of this fish knot slurry was measured with a commercially available laser diffraction / scattering particle size distribution analyzer (trade name “Microtrack MT3300” manufactured by Nikkiso Co., Ltd.). In addition, the temperature rise of the fish clause slurry was suppressed by always flowing cooling water of about 15 ° C. through the fine pulverization processing. When the temperature of the fish knot slurry during the second pulverization process was actually measured, it was kept at about 32 ° C.

  Here, Table 1 shown in FIG. 1 shows the particle size distribution data of the fishfish fine powder samples A to F. The 10% integrated diameter (d10), 50% integrated diameter (d50), 90 for each sample. % Integrated diameter (d90) and volume average diameter (MV) are described. 2 to 7 show particle size distribution graphs corresponding to fish clause fine powder samples A to F, respectively. In each graph, the vertical axis on the left indicates the frequency (%) of the particles, the vertical axis on the right indicates the cumulative frequency (%), and the horizontal axis indicates the particle size (μm). Moreover, the bar graph represents the frequency distribution, and the line graph represents the cumulative distribution.

  Fish node fine powder sample A was sampled 15 minutes after the start of the first pulverization treatment, and as a result of measurement, d10 = 2.09 μm, d50 = 8.49 μm, d90 = 42.50 μm, It had a particle size distribution of MV = 20.90 μm (see Table 1 and the graph of FIG. 2).

  Fish Bun Fine Powder Sample B was sampled 30 minutes after the start of the first pulverization treatment. As a result of the measurement, d10 = 1.93 μm, d50 = 5.54 μm, d90 = 19.67 μm, It had a particle size distribution of MV = 8.63 μm (see Table 1 and the graph of FIG. 3).

  Fish node fine powder sample C was sampled 60 minutes after the start of the first pulverization treatment, and as a result of measurement, d10 = 0.68 μm, d50 = 2.07 μm, d90 = 10.090 μm, It had a particle size distribution of MV = 3.99 μm (see Table 1 and the graph of FIG. 4).

  Fish node fine powder sample D was sampled 90 minutes after the start of the first pulverization treatment. As a result of the measurement, d10 = 0.46 μm, d50 = 1.07 μm, d90 = 4.63 μm, It had a particle size distribution of MV = 2.74 μm (see Table 1 and the graph of FIG. 5).

  Fish node fine powder sample E was sampled 60 minutes after the start of the second pulverization treatment, and as a result of measurement, d10 = 0.35 μm, d50 = 0.64 μm, d90 = 1.44 μm, The particle size distribution was MV = 0.81 μm (see Table 1 and the graph of FIG. 6).

  Fishfish fine powder sample F was sampled 180 minutes after the start of the second pulverization treatment, and as a result of measurement, d10 = 0.18 μm, d50 = 0.37 μm, d90 = 0.74 μm, It had a particle size distribution of MV = 0.43 μm (see Table 1 and the graph of FIG. 7).

  B. Production of liquid seasoning product samples

  In the preparation of the liquid seasoning product sample, the raw materials shown in Table 1 of FIG. 1 were prepared in the proportion (mass%) shown in Table 2 of FIG. It mixed uniformly so that it might become mass%. The “salt concentration” here does not simply mean the concentration of sodium chloride but also the concentration of salt in soy sauce or the like. As the fish bun fine powder, bonito fine powder having different particle sizes in the same lot (that is, six kinds of fish bun fine powder samples A to F described above) was used. Each liquid seasoning sample obtained is sterilized at 80 ° C. to 85 ° C. for 5 minutes, naturally cooled to room temperature, boiled for 10 minutes assuming actual cooking, and naturally heated to a heated state (about 40 ° C.). Cooled down. Thereafter, each product sample was subjected to the following evaluation test under normal temperature conditions. In addition, as a product sample for appearance inspection, a liquid seasoning prepared in a 500 mL PET bottle was allowed to stand for 24 hours.

  Here, 12 kinds of product samples were produced. Among these, in the product samples 1-11, while containing the soup extract, any one of the fish slice fine powder samples 1-6 was added in a predetermined amount. Moreover, in the product samples 1-11, the content rate of the fish clause fine powder samples AF was changed in the range of 0.001 mass%-0.1 mass%. In the product sample 12 (comparative example; control product), only the sap extract was added as a material for imparting umami and flavor, but the fish knot fine powder samples A to F were not added. The content ratio of the soup extract was set to 40% by mass for the product sample 12, whereas it was set to 32% by mass for the product samples 1 to 11, which was 20% less than that. In addition, as for the product sample 12, specifically, 40% by mass of water is used to extract the sap from 2% by mass of bonito (3 mm mesh pass crushed product) and filtered through a 40 μm filter. Was used as a liquid seasoning. In this product sample 12, 60% by mass of water including the soup extract was used.

  (2) Sample evaluation

  About the produced liquid seasoning product sample, sensory inspection by five sensory inspectors was performed and evaluated for four items of soup flavor (boiled flavor), raw odor, texture, and appearance. The results are shown in Table 2 in FIG.

  As for the items of the soup flavor (boiled flavor), ◎ (feeling an outstanding straw flavor), ○ (feeling a strong straw flavor), as an absolute evaluation for each sample before sterilization, after sterilization and after cooking, A total rating was given in four stages: Δ (feeling a slight strawberry flavor) and × (not feeling a strawberry flavor too much).

  About the item of raw odor, the sample after sterilization was made into the object, and it evaluated compared with the control goods (comparative example). Specifically, ◎ (not feeling a raw odor compared to the control product), ○ (equivalent to the control product), △ (slightly odorous than the control product), × (very odor smelling compared to the control product) It was evaluated with.

  About the item of food texture, the absolute evaluation was performed for the sample after sterilization. Specifically, the evaluation was made in four grades: ◎ (no discomfort at all), ◯ (slightly left on the tongue but not worrisome), △ (slightly rough), and x (slightly rough).

  As for the items of appearance, absolute evaluation was performed on samples after sterilization. Specifically, ◎ (very favorable because no turbidity is confirmed), ○ (preferably almost free of turbidity), △ (slightly turbid, but not so much that it is felt that the quality is greatly degraded), × ( It was evaluated in four stages, which are not preferable due to turbidity and precipitation.

(3) Evaluation result As shown in Table 2, the evaluation of the product sample 12, which is a control product, for the soup-flavored flavor (boiled flavor) was ○ (a strong straw flavor was felt). On the basis of this, the product samples 2 to 10 in which the content ratio of the fish clause fine powder is 0.005 mass% to 0.05 mass% are evaluated to be equal or higher (that is, ○ or ◎). there were. In particular, product samples 3 and 4 were highly evaluated as ◎ because of their outstanding flavor. On the other hand, even in the case of the fish sample fine powder having a suitable size of d50 = 0.37 μm and d90 = 0.74 μm, the product sample 1 having a content ratio of 0.001% by mass is slightly Since it was a grade which feels a strawberry flavor and was inferior to a control product, it was evaluated as △. Further, even if the fish sample fine powder having a suitable size of d50 = 0.37 μm and d90 = 0.74 μm is contained, the product sample 11 having a content ratio of 0.1% by mass is used. In spite of being contained in a large amount, the increase in the raw odor caused the flavor to deteriorate, and a slight amber flavor was felt. Therefore, it was inferior to the control product, and the evaluation was low. Therefore, regarding the soup flavor (boiled flavor), it was recognized that the evaluation tends to be low when the content ratio of the fish bun fine powder deviates from the upper limit value and the lower limit value of the preferred range.

  As for the raw odor, basically, the tendency for the evaluation to decrease as the content ratio of the fish knot fine powder increased was observed, and the tendency for the evaluation to decrease as the particle size of the fish knot fine powder increased. More specifically, in the product samples 1 to 7 in which the content ratio of the fish bun fine powder was 0.001% by mass to 0.01% by mass, since the degree of raw odor was equivalent to that of the control product, both were evaluated. ○ became. However, the sample 8 having a large particle size (d50 = 8.5 μm and d90 = 42.5 μm) even when the content ratio of the fish bun fine powder is 0.01% by mass is slightly more odorous than the control product. I found out that Therefore, this was exceptionally evaluated as △. In addition, the product samples 9 and 10 in which the content ratio of the fish clause fine powder was 0.025% by mass and 0.05% by mass were slightly evaluated as “Δ” because they were slightly more odorous than the control products. The product sample 11 in which the content ratio of the fish bun fine powder was 0.1% by mass was very bad compared to the control product, and thus was evaluated as x.

  Regarding the texture, basically, the tendency of the evaluation to decrease as the content ratio of the fish knot fine powder increased was observed, and the tendency to decrease the evaluation as the particle size of the fish knot fine powder increased. More specifically, in the product samples 1 to 4 in which the content ratio of the fish knot fine powder is 0.001% to 0.01% by mass, it is the best because it is a texture that is not uncomfortable like the control product. The evaluation was ◎. However, even in the case where the content ratio of the fish node fine powder is 0.01% by mass, the product samples 5 to 7 having a larger particle size of the fish node fine powder than those described above are slightly left on the tongue. Since it became the texture which was not worrisome, it was set as evaluation (circle). On the other hand, the product sample 8 in which the particle size of the fish knot fine powder was further increased was a low evaluation of Δ because it had a slightly rough texture. In addition, in the product sample 11 in which the content ratio of the fish bun fine powder was 0.1% by mass more than the other ones, the graininess remained and an unpleasant texture was obtained.

  As for the appearance, basically, the tendency for the evaluation to decrease as the content ratio of the fish knot fine powder increased was observed, and the tendency for the evaluation to decrease as the particle size of the fish knot fine powder increased. More specifically, in the product samples 1 and 2 in which the content ratio of the fish knot fine powder was 0.001% by mass to 0.005% by mass, the turbidity was not confirmed as in the control product, and the appearance was very favorable. In both cases, the evaluation was ◎. In the product samples 3 to 7, although the evaluation slightly decreased, the evaluation was evaluated as “good” because it was preferable because there was almost no turbidity. On the other hand, even if it has the same particle size (d50 = 0.37 μm and d90 = 0.74 μm) as the highly evaluated product samples 1 and 2, it has a higher content ratio of fine fish paste powder than those In Samples 9 to 10, although some turbidity was observed, it was evaluated as “Δ” because it was not felt that the appearance greatly deteriorated in quality. In addition, the product sample 8 having a large particle size (d50 = 8.5 μm and d90 = 42.5 μm) was not preferable because it had turbidity and precipitation, and was evaluated as low as x.

  Summarizing the evaluation results of the above four items, among the product samples 1 to 11 excluding the product sample 12 which is a comparative example, the product samples 1 to 7 and 9 to 10 correspond to examples belonging to the preferred range of the present invention. On the other hand, the product samples 8 and 10 corresponded to comparative examples not belonging to the preferred range of the present invention (evaluation x). Of these examples, the product samples 3 and 4 were most suitable in that they had an excellent flavor and excellent texture.

  (4) Summary

  As described above, according to the above example of the present embodiment, despite the addition of a very small amount of fine fish knot fine powder, it is excellent in appearance, flavor and texture, and has the flavor and taste of fish knot. It is possible to provide a liquid seasoning containing fish clause fine powder (soup containing fish clause fine powder). In addition, according to the manufacturing method of the above embodiment, since the bead mill as a wet pulverizer is used in preparing the fish knot fine powder to be added, the particle size is very fine and suitable for the present invention. It is possible to obtain the fish clause fine powder having relatively easily and reliably. Therefore, the above-described excellent liquid seasoning containing fish clause fine powder can be produced relatively easily and reliably.

  The embodiment of the present invention may be modified as follows without departing from the spirit of the invention.

  -For example, in the said embodiment, although the liquid seasoning containing the fish clause fine powder of this invention was actualized as a 2 times concentration type thing, you may materialize this as a straight type thing.

  In the above embodiment, the liquid seasoning containing fish clause fine powder according to the present invention is embodied as “soup containing fish clause fine powder”, but may be embodied as “pozu vinegar containing fish fraction fine powder”, for example. And the tendency like the said embodiment is seen also in the ponzu containing fish-bowl fine powder. That is, by setting the particle size and amount of the fish bun fine powder to be added within a suitable range, it is possible to impart a sensory preferred fish bun flavor and umami, and to impart a favorable appearance and texture, Even if the addition amount of the powder is extremely small, a sufficient titer can be exhibited with respect to the flavor. In addition to the liquid seasoning containing fishfish fine powder, the present invention can be embodied as, for example, “dressing containing fishfish fine powder”, “dressing with fishfish fine powder”, and the like.

  -The liquid seasoning containing fish knot fine powder according to the above embodiment contains "juice extract" as an umami flavor imparting component, but for example contains "extracts" as the component in place of the soup extract. It is good also as what was made to contain, and it is good also as what contained both "a soup extract" and "extracts." Or it is good also as a liquid seasoning which does not contain a soup extract and extracts, and gave umami and a flavor only with the fish bun fine powder.

Next, the technical ideas grasped by the embodiment described above are listed below.
(1) A fish seasoning powder is added to a liquid seasoning containing a soup extract, and the 50% cumulative diameter (d50; median diameter) of the fish clause fine powder is 0.05 μm or more. 5 μm or less, 90% integrated diameter (d90) is 0.2 μm or more and 35 μm or less, and the content ratio of the fish clause fine powder per liquid seasoning is 0.001% by mass or more and 0.05% by mass or less. A liquid seasoning containing fish clause fine powder.
(2) A fish seasoning powder is added to a liquid seasoning containing a soup extract, and the 50% cumulative diameter (d50; median diameter) of the fish node fine powder is 0.37 μm or more and 0.0. 64 μm or less, and 90% integrated diameter (d90) is 0.74 μm or more and 1.4 μm or less, and the content ratio of the fish clause fine powder per liquid seasoning is 0.005% by mass or more and 0.01% by mass or less. A liquid seasoning containing fine fish clause powder.
(3) A fish seasoning powder is added to a liquid seasoning containing a soup extract, and the 50% cumulative diameter (d50; median diameter) of the fish node fine powder is 0.37 μm or more and 0.0. A liquid seasoning of the fishfish fine powder having a diameter of 64 μm or less, a 90% integrated diameter (d90) of 0.74 μm to 1.4 μm, and a 10% integrated diameter (d10) of 0.18 μm to 0.35 μm. A liquid seasoning containing fish clause fine powder, wherein the content ratio per unit is 0.005% by mass or more and 0.01% by mass or less.
(4) A fish seasoning powder is added to a liquid seasoning containing a soup extract, and the 50% cumulative diameter (d50; median diameter) of the fish clause fine powder is 0.37 μm or more and 0.0. 64 μm or less, 90% integrated diameter (d90) is 0.74 μm or more and 1.4 μm or less, and volume average diameter (MV) is 0.43 μm or more and 0.81 μm or less, per liquid seasoning of the fish clause fine powder The liquid seasoning containing the fish clause fine powder characterized by the above-mentioned content ratio of 0.005 mass% or more and 0.01 mass% or less.

Claims (8)

90. A fish seasoning powder added to a liquid seasoning, wherein the 50% cumulative diameter (d50; median diameter) is 0.37 μm or more and 5.5 μm or less , and 90 % cumulative diameter (d90) is Ri der 0.74 [mu] m or more 19.7 [mu] m or less, the content ratio per liquid seasoning of the smoked fish fine powder is not more than 0.05 mass% to 0.001 mass% A liquid seasoning with fine fish clause powder. The liquid seasoning according to claim 1 , wherein the liquid seasoning contains a soup extract. A method of manufacturing a liquid seasoning according to claim 1 or 2, pulverized fish section using a wet pulverizer to rotate by accommodating the object to be crushed with spherical inorganic grinding media in the container As a result, a fishfish fine powder having a 50% cumulative diameter (d50; median diameter) of 0.37 μm to 5.5 μm and a 90% cumulative diameter (d90) of 0.74 μm to 19.7 μm is prepared. The manufacturing method of the liquid seasoning containing a fish clause fine powder characterized by including the process to do. The fish wet micro pulverizer according to claim 3, wherein the wet pulverizer is a bead mill that pulverizes the object to be pulverized using an oxide ceramic bead having a diameter of 1 mm or less as the inorganic pulverizing medium. Manufacturing method of liquid seasoning containing powder. The fish paste fine powder according to claim 3 or 4, wherein the temperature of the slurry containing the material to be pulverized is kept at 40 ° C or lower during the fine pulverization process using the wet pulverizer. Manufacturing method of liquid seasoning. 50% cumulative diameter (d50; median diameter) of 0.37 [mu] m or more 5.5 [mu] m or less, and 90% cumulative diameter (d90) of 0.74 [mu] m or more 19.7 [mu] m or less der Ru smoked fish powder A liquid which can enhance the flavor of the soup stock of the liquid seasoning by being added to the liquid seasoning so that the content ratio per liquid seasoning is 0.001% by mass or more and 0.05% by mass or less. A soup flavor enhancing composition for seasoning. 50% cumulative diameter (d50; median diameter) of 0.37 [mu] m or more 5.5 [mu] m or less, and 90% cumulative diameter (d90) of 0.74 19.7 [mu] m der Ru smoked fish powder less than [mu] m In addition, by adding to the liquid seasoning such that the content ratio per liquid seasoning is 0.001% by mass or more and 0.05% by mass or less, the flavor of the soup of the liquid seasoning is enhanced. A method for enhancing the soup flavor of liquid seasonings. The said liquid seasoning contains a soup extract, The soup flavor enhancement method of the liquid seasoning of Claim 7 characterized by the above-mentioned.

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