JP6292930B2 - Seafood fermentation composition and liquid seasoning containing the same - Google Patents

Description

  The present invention relates to a fish and shellfish fermentation composition in which an unpleasant odor peculiar to a fish and shellfish seasoning is suppressed, and a liquid seasoning containing the fish and shellfish fermentation composition.

  Seafood fermented seasonings represented by fish soy are a type of seasoning that is made by adding salt to seafood, fermenting and aging for several months, and filtering. It is known to have a unique taste different from general soy sauce. During fermentation and ripening, seafood fermented seasonings are rich in amino acids such as glutamic acid due to the progress of self-digestion by enzymes originally contained in raw fish and shellfish and proteolysis by microorganisms derived from the environment and raw materials. It is very delicious with a small amount. However, seafood fermented seasonings have an unpleasant odor due to amines (trimethylamine, trimethylamine oxide, etc.) generated during fermentation and aging, and also have a unique fishy odor, so it is unacceptable to taste. There is a problem that the use for food does not expand or the amount of use is limited. These problems are commonly seen with seafood fermented seasonings.

  As a method for suppressing the unpleasant odor peculiar to such seafood fermented seasonings, so far, physical methods such as ion exchange membrane treatment and steam distillation (Patent Documents 1 and 2 etc.), unpleasantness of fish and seafood fermented seasonings. A method using a fragrance substance having an effect of masking a fragrance or a processed product thereof (Patent Document 3, etc.), a method using a microbial starter, and the like have been proposed. However, the physical method requires equipment and processing steps therefor, and the method using a masking component such as a fragrance substance has a flavor and umami characteristic of a fermented seafood seasoning even if it has an effect of suppressing unpleasant odors. There was a problem such as damage. On the other hand, the method using a microorganism starter is advantageous in terms of production efficiency because it can be easily implemented by incorporating it into the flow of a normal brewing process, and is the most frequently performed method. However, fermentation in the production process of seafood fermented seasonings is performed under high salt concentration, which is severe for microorganisms, and unlike normal soy sauce made from cereals, there are few sugars. Various studies have been made on the types, combinations, and timing of addition. For example, a method using salt-resistant lactic acid bacteria and salt-resistant yeast in combination (Patent Documents 4, 5, etc.), adding salt and salmon to fish and shellfish when adding moromi, and then adding lactic acid bacteria and yeast at a ratio of 10: 1 or more. Then, the method of fermenting and ripening moromi at low temperature (Patent Document 6), using sea salt and salt as raw materials, and three types of microorganisms: salt-resistant lactic acid bacteria, Zygosaccharomyces yeast and Candida yeast A method of fermenting moromi while heating it to 30 to 40 ° C. (Patent Document 7) and the like has been proposed. However, both require skilled brewing techniques such as adjusting the ratio of the number of microorganisms and complicated controls such as temperature management. Therefore, there is a demand for a simple and effective means for reducing the unpleasant odor and fishy odor characteristic of fish and shellfish seasonings and retaining the flavor and taste unique to fish and shellfish seasonings.

  On the other hand, ethyl nicotinate itself is an almost tasteless and odorless substance, and is known to be contained in aged beer and the like (Non-patent Document 1), and as a component that enhances the body taste in vinegar (patent) Reference 8). However, until now, it has not been known at all that ethyl nicotinate suppresses the unpleasant odor peculiar to seafood fermented seasonings.

JP-A-11-196815 JP 5-64563 JP-A-11-75764 JP2002-191321 JP2001-299267 JP-A-8-256727 JP2004-313138 JP2010-130990

European Food Research and Tecnology, Vol.215, No.3, pp.235-239, 2002

  An object of the present invention is to provide a simple and effective means for suppressing the unpleasant odor peculiar to seafood fermented seasonings.

  As a result of intensive studies on the means for suppressing the unpleasant odor peculiar to seafood fermented seasonings, the present inventors have found that ethyl nicotinate, which is an almost tasteless and odorless substance, has a specific concentration in the seafood fermented composition. By containing in a range, the unpleasant odor peculiar to seafood fermented seasonings can be remarkably suppressed, and the liquid seasoning using the seafood fermented composition as a part of the raw material is unique to the seafood fermented seasonings. It was found that an unpleasant odor was not felt and the taste and flavor were excellent. The present inventors have also found that the above-mentioned effects of ethyl nicotinate can be further improved by using ethyl nicotinate in combination with diethylene glycol monobutyl ether acetate. The present invention has been completed based on such findings.

That is, the present invention includes the following inventions.
(1) A seafood fermentation composition comprising ethyl nicotinate in a concentration range of 4 to 1000 ppb.
(2) The seafood fermentation composition according to (1), further comprising 0.2 to 4.0 times the amount of diethylene glycol monobutyl ether acetate by weight with respect to the ethyl nicotinate.
(3) A liquid seasoning comprising the seafood fermentation composition according to (1) or (2).
(4) The liquid seasoning as described in (3) containing the seafood fermentation composition and vinegar as described in (1) or (2).
(5) The liquid seasoning according to (3), comprising the fish and shellfish fermentation composition according to (1) or (2) and a fish knot extract.
(6) The liquid seasoning according to (3), wherein the liquid seasoning is a seafood fermentation seasoning, ponzu, soup, or sauce.
(7) Fish and seafood fermentation seasoning in a liquid seasoning containing a seafood fermentation composition or a seafood fermentation composition, characterized in that ethyl nicotinate is contained in the fish and seafood fermentation composition in a concentration range of 4 to 1000 ppb. To suppress the unpleasant odor peculiar to food.
(8) The seafood fermentation composition further contains 0.2 to 4.0 times the amount of diethylene glycol monobutyl ether acetate by weight with respect to the ethyl nicotinate. Method.

  ADVANTAGE OF THE INVENTION According to this invention, the seafood fermented composition in which the unpleasant odor peculiar to seafood fermented seasonings was suppressed notably is provided. The fish and shellfish fermented composition of the present invention and the liquid seasoning containing the same do not feel the unpleasant odor peculiar to fish and shellfish fermented seasonings, and are excellent in umami and flavor.

1. Seafood Fermentation Composition The seafood fermentation composition of the present invention is characterized by containing ethyl nicotinate in a concentration range of 4 to 1000 ppb. The fish and shellfish fermentation composition of the present invention also contains ethyl nicotinate in a concentration range of 4 to 1000 ppb, and 0.2 to 4.0 times by weight of diethylene glycol monobutyl ether with respect to the ethyl nicotinate. It is characterized by containing acetate.

  The “fish and shellfish fermentation composition” of the present invention includes a composition obtained by decomposing a seafood raw material by self-digestion, a composition obtained by decomposing a seafood raw material with straw, a composition decomposed using an enzyme preparation, lactic acid bacteria or yeast. Any composition fermented or degraded using is encompassed.

  In the seafood fermentation composition of the present invention, the unpleasant odor peculiar to seafood fermentation seasonings is remarkably suppressed. Here, “seafood fermented seasoning” is a basic production method in which salt is added to seafood and soaked, and the taste obtained by decomposing tissues by self-digestion is squeezed and filtered. It is a fish soy or fish soy-like seasoning obtained by a production method in which various modifications are made to the basic production method for the purpose of improving the raw materials and fermentation conditions. In addition, “unpleasant odor peculiar to a fermented seafood seasoning” refers to an irritating odor, an oxidized odor, a fish odor, etc. caused by amines, aldehydes, unsaturated fatty acids, etc. in the seafood or its fermented product.

Ethyl nicotinate (common name: ethyl nicotinate, ethyl 3-pyridinecarboxylate, ethyl pyridine-3-carboxylate, ethyl nicotinate, English text: Nicotinic acid ethyl, Nicotinic acid) Ethyl ester, 3-Pyridinecarboxylic acid ethyl, 3-Pyridinecarboxylic acid ethyl ester, Ethyl nicotinate) has the molecular formula C ₈ H ₉ NO ₂ (molecular weight: 151.16) and is represented by the following structural formula (I) It is a substance. The CAS registration number is 614-18-6.

  The ethyl nicotinate can be obtained by a known synthesis method, for example, a condensation reaction of nicotinic acid and ethanol.

  Moreover, it may replace with ethyl nicotinate single-piece | unit and may contain a nicotinic acid containing material. The existence of ethyl nicotinate is known in natural aged beer (European Food Research and Tecnology, Vol. 215, No. 3, pp. 235-239, 2002). Therefore, aged beer can be used as the nicotinic acid-containing material. The aged beer refers to a beer that has been subjected to a aging process in a storage tank after completion of the fermentation process in a normal beer production process for a long period of time. An example is about 2 months to about 2 years at 15 ° C.

  Other examples of the nicotinic acid-containing material include “rice saccharified solution heat-treated product” obtained by heat-treating “rice saccharified solution” obtained by adding a degrading enzyme or rice bran to rice and saccharifying it at 100 ° C. to 130 ° C. It is done. When the “rice saccharified solution heat-treated product” is contained as the ethyl nicotinate-containing material, the heat treatment of the “rice saccharified solution” increases ethyl nicotinate, and the “rice saccharified solution” itself is burnt. It is preferable to contain “a heat-treated product of rice saccharified solution” that does not impair the flavor. The “heated product of rice saccharified solution” can be produced, for example, as follows. First, raw rice is crushed or crushed and passed through a mesh, and then mixed with water. To this rice mixture, koji and / or enzyme preparations (liquefaction enzyme, saccharification enzyme, proteolytic enzyme, etc.) are added and decomposed, and pressed and filtered to obtain “rice saccharified solution”. The “liquid” is heated at 100 to 130 ° C. for 30 to 180 minutes.

  In the present specification, the “ethyl nicotinate-containing product” is used to include an extract or a diluted solution of the ethyl nicotinate-containing product listed above. Further, the ethyl nicotinate-containing material may be obtained by performing various treatments on the extract or dilution liquid of the ethyl nicotinate-containing material and processing into various forms.

  When ethyl nicotinate is used alone, it may be obtained by chemical synthesis, but it is extracted from the above ethyl nicotinate-containing material and is isolated and purified. Also good. Extraction may be performed using water, a water-soluble solvent, or a mixed solvent thereof. Examples of the water-soluble solvent include lower alcohols such as ethanol, n-propyl alcohol, and isopropyl alcohol, dimethylacetamide, dimethylformamide, and the like. It is done. In the isolation and purification, the above extract is concentrated under reduced pressure if necessary, and then commonly used purification means (for example, ion exchange resin, membrane fractionation, adsorption chromatography, (high-speed) liquid chromatography, reverse phase chromatography, affinity Chromatography, etc.) can be used alone or in combination.

  The content of ethyl nicotinate in the fish and shellfish fermentation composition of the present invention is 4 to 1000 ppb, preferably 8 to 100 ppb, more preferably 10 to 50 ppb (weight ratio). If the content of ethyl nicotinate is less than 4 ppb, the unpleasant odor peculiar to fish and shellfish seasonings is not sufficiently suppressed, which is not preferable. Moreover, even if the content of ethyl nicotinate exceeds 1000 ppb, the effect of suppressing unpleasant odor peculiar to seafood fermented seasonings cannot be obtained, and the taste of ethyl nicotinate itself can be felt. This is not preferable because of an uncomfortable feeling.

Diethylene glycol monobutyl ether acetate (common names: butyl carbitol acetate, diethylene glycol monobutyl ether acetate, 2- (2-N-butoxyethoxy acetate) ) Ethyl, N-butylcarbitol acetate), English: 2- (2-Butoxyethoxy) ethyl acetate) has the molecular formula C ₁₀ H ₂₀ O ₄ (molecular weight: 204.26) and has the following structural formula (II) It is a well-known substance shown by. The CAS registration number is 124-17-1.

  Although the said diethylene glycol monobutyl ether acetate is an organic compound used as a paint, a solvent for printing inks, and a resin solvent, it has not been reported to be contained in a food material until now.

  The content of diethylene glycol monobutyl ether acetate in the fish and shellfish fermentation composition of the present invention is 0.2 to 4.0 times, preferably 0.26, in weight ratio with respect to ethyl nicotinate contained in the above concentration range. The amount is 3.33 times, more preferably 0.28 to 1.67 times. When the content of diethylene glycol monobutyl ether acetate is less than 0.2 times the weight of ethyl nicotinate, a synergistic effect with ethyl nicotinate is not clearly observed, and the weight ratio of 4. Even if the amount exceeds 0 times, the effect of suppressing the peculiar unpleasant odor is not improved, and the taste of diethylene glycol monobutyl ether acetate itself can be felt.

  The fish and shellfish fermentation composition of this invention should just contain so that ethyl nicotinate may become the said predetermined concentration range, and the means to contain is not ask | required in particular. Therefore, the method is not limited to the method of adding ethyl nicotinate or ethyl nicotinate-containing material to the raw material of the fish and shellfish composition, but the fish and fish composition of the fish and shellfish composition is adjusted so that ethyl nicotinate falls within the predetermined concentration range. You may select a raw material and a means suitably. For example, selection of fish and shellfish containing a high content of nicotinic acid, selection of microbial species with high productivity of nicotinic acid, high concentration of ethanol, promotion of esterification of these components, etc. What is necessary is just to consider suitably to such an extent that the flavor of this is not impaired.

  Similarly, the fish and shellfish fermentation composition of this invention should just contain diethylene glycol monobutyl ether acetate so that it may become said predetermined weight ratio with respect to ethyl nicotinate, and the means to contain is not ask | required in particular.

  Therefore, the fish and shellfish fermentation composition of the present invention comprises a step of containing ethyl nicotinate or an ethyl nicotinate-containing material so that the ethyl nicotinate in the fish and shellfish fermentation composition is within the predetermined concentration range, or the nicotine Except for including the step of adding diethylene glycol monobutyl ether acetate to the above-mentioned predetermined weight ratio with respect to the ethyl acid content, the raw material charging step, the fermentation / ripening step, the firing step, and the filtration (orientation) step What is necessary is just to manufacture according to the manufacturing method of the well-known fermented seafood seasoning containing this.

  For example, according to the traditional method for producing fermented seafood seasonings, a method may be adopted in which seafood is soaked in saline and aged for a long period of time from several months to several years. A method of fermenting and ripening by adding koji, yeast, lactic acid bacteria, enzyme preparations and the like, which are usually used, may be employed.

  The kind of “seafood” used as a raw material is not particularly limited as long as it is generally used as a raw material for fermented seafood seasonings. For example, fish such as sardine, mackerel, herring, horse mackerel, bonito, tuna, salmon, sea bream, oysters, scallops, abalone, clams, clams, clams, sea bream, squid, octopus, shrimp, crab, etc. Seafood. These fish and shellfishes may use 1 type, and may mix and use 2 or more types. Moreover, the whole seafood used as a raw material may be used, and a part may be used. For example, processing residue of fish and shellfish produced in the manufacturing process such as fish itself, fillet and canned food (including internal organs, sea bream, middle bone, head, etc.), residue from removing internal organs and sea bream from the residue, seafood Any of skulls and bones may be used. The fish and shellfish are preferably subjected to pretreatment such as cutting and coarse crushing in order to efficiently perform raw material mixing and fermentation / ripening at the time of preparation.

  Salt is preferably used as the saline. Although the density | concentration of the salt with respect to water is not specifically limited, The density | concentration of 5-25% (w / w) is preferable.

  Fermentation of the charged raw materials is preferably performed in a temperature range of 28 ° C. to 35 ° C., and is preferably performed over a period of 14 days to 1 month. As aging progresses, the raw material solids become solubilized. The end point of aging can be determined in the same manner as in the case of producing ordinary soy sauce. For example, properties (color, odor, degree of turbidity, appearance of raw materials, etc.), concentration of substances such as amino acids contained in the degradation product, pH of the degradation product, and the like can be used as indicators. When fully aged, a liquid material is obtained by methods such as pressing, centrifugation, and filtration.

  The resulting liquid can be heated to inactivate enzymes and for sterilization. Moreover, you may perform the removal operation of a microbial cell and a fine solid component (cage) by microfilter filtration.

  In the present invention, in order to accurately adjust the ethyl nicotinate and diethylene glycol monobutyl ether acetate in the fish and shellfish fermentation composition to be within the above-mentioned concentration range, the fish and shellfish obtained by any of the above production methods If the concentration of ethyl nicotinate in the fermented fermented composition or the ethyl nicotinate-containing material is unknown, the concentration may be measured and adjusted accordingly.

  The concentrations of ethyl nicotinate and diethylene glycol monobutyl ether acetate in the fermented seafood can be quantified by a known method such as GC / MS.

  When quantifying by GC / MS, it is necessary to extract ethyl nicotinate and diethylene glycol monobutyl ether acetate from a sample, concentrate them to a high concentration, and use them for analysis.

  The extraction method is particularly preferably a solid-phase microextraction method or a SBSE method (starburr extraction method) in which a target component is extracted using a stirrer coated with polydimethylsiloxane. In the SBSE method, ethyl nicotinate and diethylene glycol monobutyl ether acetate in a sample are adsorbed, and the adsorbed ethyl nicotinate and diethylene glycol monobutyl ether acetate are introduced into GC / MS and quantified by a method such as a heat desorption method.

2. Liquid seasoning Although the seafood fermentation composition of the present invention can be used alone as a seafood fermentation seasoning, it may be a liquid seasoning contained together with other seasonings. For example, a liquid seasoning containing the fishery product extract or vinegar and the seafood fermentation composition is preferred.

  In general, in the case of seasonings containing fermented seafood seasonings and fish bun extracts, the fish odor derived from knots and the unpleasant odor unique to fermented seafood seasonings are easily felt synergistically as an unpleasant scent. If the fish and shellfish fermentation composition of this invention is used with a thing, the above synergistic unpleasant odor can be suppressed effectively. When preparing a liquid seasoning containing a seafood fermentation composition together with a fish knot extract, an excellent unpleasant odor control and flavor balance can be obtained. The extract may contain 1 to 20% by weight, preferably 1.33 to 4.0% by weight, more preferably 1.67 to 2.5% by weight.

  “Fish Bun” refers to the fish that has been boiled and then dried until it becomes solid, and includes bonito, soda bonito, bonito, aji, tuna, sardine, urushi, and boiled sardines. Examples of the “fish section extract” include soup stock obtained by hot water extraction of the above fish section (extraction) and extract extracts prepared by extraction with alcohol such as ethanol. Products, concentrates, powdered products, pastes, and the like. There are no particular limitations on the conditions for extracting from the knots, and generally used conditions can be used.

  Examples of the liquid seasoning containing the fish knot extract of the present invention include soy sauces (general soup, noodle soup, tempura soup, hot pot soup, oden soup etc.), sauces (steamed octopus sauce, salmon roasted sauce, teriyaki sauce) Sauce, Yakitori Sauce, Yakiniku Sauce, Tofu Sauce, Natto Sauce, Sukiyaki Sauce, Shabu Shabu Sauce), boiled seasoning, dashi soy sauce, dashi split soy sauce, dashi miso soup, ramen soup, etc.

  The liquid seasoning containing the fish knot extract of the present invention is a normal method except that the fish and shellfish fermentation composition of the present invention is blended with a part of the raw materials usually used in the liquid seasoning containing the fish knot extract. Can be manufactured. For example, in the case of soup, the fish and shellfish fermentation composition of the present invention may be added to a seasoning liquid containing a fish knot extract, salt, sugar and the like.

  Moreover, in the case of a liquid seasoning containing vinegar and having a pH of 4 or less, the unpleasant odor peculiar to seafood fermentation seasonings is strong in this acidic region, so the fishery product composition of the present invention is used together with vinegar. Thus, the unpleasant odor in the acidic region as described above can be effectively suppressed. When preparing a liquid seasoning containing a seafood fermentation composition together with vinegar, 0.33 vinegar is added to 1% by weight of the seafood fermentation composition in order to obtain an excellent unpleasant odor suppression and flavor balance. 5 wt%, preferably 0.5 to 1.67 wt%, more preferably 0.63 to 1.0 wt% may be blended.

  Here, “food vinegar” includes brewed vinegar, rice vinegar, black vinegar, brown rice vinegar, rice bran vinegar, malt vinegar, hato vinegar and other grain vinegar, apple vinegar, grape vinegar, lemon vinegar, kabosu vinegar and plum vinegar Contains fruit vinegar.

  Examples of the liquid seasoning containing the vinegar of the present invention include processed vinegar (bon vinegar, sushi vinegar, sweet vinegar, etc.), mayonnaise, dressing (separated liquid, emulsified liquid, non-oil, etc.) and the like.

  What is necessary is just to manufacture the liquid seasoning containing the vinegar of this invention by a normal method except mix | blending the seafood fermentation composition of this invention with a part of raw material normally used in the liquid seasoning containing vinegar. For example, in the case of ponzu, the fish and shellfish fermentation composition of the present invention may be added to a seasoning liquid containing vinegar, sugar, salt, soy sauce, citrus juice, spices, and the like.

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

(Reference example) Measuring method of component In the following examples and comparative examples, the concentration of ethyl nicotinate and diethylene glycol monobutyl ether acetate in the samples was measured by the following method.

(1) Method for measuring ethyl nicotinate concentration 20 ml of a sample was weighed into a flat-bottomed vial, and aroma components in the sample were extracted by the SBSE (Stir Bar Sorptive Extraction) method. Aroma components adsorbed on a stirrer bar (Gestel) coated with polydimethylsiloxane are heat desorbed using a heat desorption system, and the resulting sample is introduced into a gas chromatography analyzer for gas chromatography analysis. It was.

  The gas chromatography analyzer uses an Agilent 6890 Series GC System (Agilent), and the column uses INERTCAP-WAX (inner diameter 0.25 mm, length 60 m, film thickness 0.25 μm) (Gl-Sciences). Helium gas was used as the carrier gas. The temperature raising program was held at 40 ° C. for 5 minutes, then heated to 230 ° C. at 5 ° C./min and then held at 230 ° C. for 20 minutes.

  Thereafter, a part of the sample was subjected to a mass spectrometer to obtain a mass spectrum, which was confirmed with related ions of ethyl nicotinate. The mass spectrometer uses 5973 Mass Selective Detector (Agilent), performs mass spectrum analysis under the conditions of ionization method: EI +, ionization voltage: 70 eV, captures the results in scan mode, and the mass charge characteristic of ethyl nicotinate Of the ions having ratios of 78, 106, and 123, identification was performed using 106 as a target ion and 78 and 123 as related ions.

  Separately, a sample of ethyl nicotinate (manufactured by Wako Pure Chemical Industries, Ltd.) diluted to 10 ppb, 1 ppb, 0.1 ppb, and 0.01 ppb with a 0.5% ethanol solution was subjected to analysis under the above conditions. From the mass spectrum pattern, the peak at a retention time of 36.557 minutes was determined to be ethyl nicotinate, and the amount of ethyl nicotinate in the sample was determined by comparing the peak areas of those target ions (mass-to-charge ratio 106). .

(2) Measurement of diethylene glycol monobutyl ether acetate concentration 20 ml of a sample was weighed into a flat-bottomed vial, and an aroma component in the sample was extracted by the SBSE (Stir Bar Sorptive Extraction) method. Aroma components adsorbed on a stirrer bar (Gestel) coated with polydimethylsiloxane are heat desorbed using a heat desorption system, and the resulting sample is introduced into a gas chromatography analyzer for gas chromatography analysis. It was.

  The gas chromatography analyzer uses Agilent 5983 Network Mass Selctive Detector (Agilent), and the column is INERTCAP-WAX (inner diameter 0.25 mm, length 60 m, film thickness 0.25 μm) (Gl-Sciences) (Gl -Sciences) and helium gas was used as the carrier gas. The temperature raising program was held at 40 ° C. for 5 minutes, then heated to 230 ° C. at 5 ° C./min and then held at 230 ° C. for 20 minutes.

Thereafter, a part of the sample was subjected to a mass spectrometer to obtain a mass spectrum, which was confirmed with related ions of diethylene glycol monobutyl ether acetate. The mass spectrometer uses 5973 Mass Selective Detector (Agilent), performs mass spectrum analysis under the conditions of ionization method: EI +, ionization voltage: 70 eV, captures the results in scan mode, and the mass charge characteristic of ethyl nicotinate Of the ions of ratio 57, 81, 43, 57 is the target ion,
Identification was performed using 81 and 43 as related ions.

  Separately, a diethylene glycol monobutyl ether acetate preparation (manufactured by Wako Pure Chemical Industries, Ltd.) diluted to 10 ppb, 1 ppb, 0.1 ppb and 0.01 ppb with a 0.5% ethanol solution is subjected to the analysis under the above conditions. did. From the mass spectrum pattern, a peak at a retention time of 33.28 minutes was determined as diethylene glycol monobutyl ether acetate, and by comparison of the peak areas of those target ions (mass-to-charge ratio 57), the diethylene glycol monobutyl ether acetate in the sample was compared. Quantification was performed.

(3) Measurement of total nitrogen concentration The sample was subjected to a highly sensitive nitrogen / phosphorus detector, and the amount of nitrogen compounds in the sample was analyzed simultaneously with the analysis by the mass spectrometer of (1) or (2). As the highly sensitive nitrogen / phosphorus detector, the NPD (Nitrogen-phosphor-detector) detector attached to the Agilent 6890 Series GC System (Agilent) was used.

(Example 1) Examination of content of ethyl nicotinate (1) Preparation of test product According to the method shown in the reference example, the concentration of ethyl nicotinate is measured, and the component is at the detection limit (0.01 ppb or less). For each of the confirmed commercial seafood fermented seasonings (Fuji Food Industries), ethyl nicotinate (Tokyo Chemical Industry) is shown in each test section shown in Table 1 below (Test sections 1, 2, 10: comparative product, test) (3) to (9): products according to the present invention) to prepare a test fish fermentation composition.

(2) Sensory evaluation method About the test article prepared by (1), the unpleasant odor suppression effect and the preference (comprehensive evaluation) from both sides of flavor and taste were evaluated by a sensory test. The sensory evaluation is performed by three skilled panels, and the evaluation criteria for each test item are as follows.

<Unpleasant odor suppression effect>
X: No unpleasant odor suppression effect
Δ: An unpleasant odor suppressing effect is slightly recognized.
◇: An unpleasant odor control effect is recognized.
○: Highly effective in suppressing unpleasant odor.
(Double-circle): The unpleasant odor suppression effect is recognized extremely high.

<Comprehensive evaluation>
×: Bad △: Slightly bad ◇: Good ○: Very good ◎: Very good

(3) Results The evaluation results are shown in Table 1 below.

  As shown in Table 1, the fish fermentation composition containing 4 ppb or more of ethyl nicotinate had an effect of suppressing unpleasant odor compared to the fish fermentation composition without addition. In addition, this effect improved as the amount of ethyl nicotinate was increased. However, as the content of ethyl nicotinate increased, the unpleasant taste of the flavor gradually increased, and it was difficult to ignore when it was 3000 ppb or more. It turned out that the taste is inferior. From the data of each test section in Table 1, it was determined that the preferable range of the content of ethyl nicotinate in the fish fermentation composition was 4 to 1000 ppb, and the more preferable range was 8 to 100 ppb.

(Example 2) Examination of ratio of ethyl nicotinate content and diethylene glycol monobutyl ether acetate content (1) Preparation of test article According to the method shown in the reference example, ethyl nicotinate concentration and diethylene glycol monobutyl ether acetate concentration were measured. In contrast to commercially available fermented seafood seasonings (manufactured by Fuji Shokuhin Kogyo Co., Ltd.), which are confirmed to be below the detection limit (0.01 ppb), ethyl nicotinate (manufactured by Tokyo Chemical Industry) and diethylene glycol monobutyl ether acetate (Manufactured by Tokyo Chemical Industry Co., Ltd.) was added according to each test section shown in Table 2 below (test section 11: comparative product, test sections 12-17: product of the present invention) to prepare a fish fermentation composition of the test product.

  The prepared test article was subjected to a sensory test in the same manner as in Example 1. The results are shown in Table 2 below.

  As shown in Table 2, it was found that the use of diethylene glycol monobutyl ether acetate in combination with ethyl nicotinate synergistically improves the effect of suppressing unpleasant odors.

  According to the data of each test section in Table 2, the preferable range of the diethylene glycol monobutyl ether acetate content in the fish fermentation composition containing 30 ppb of ethyl nicotinate is 8 to 100 ppb (0.26 to 0.26 by weight with respect to ethyl nicotinate). 3.33 times the amount).

(Example 3) Application of the product of the present invention to a seasoning containing fish knot extract (tsuyu) 33.3 g of ground koji koji was added to 1000 mL of water heated to 90 ° C. and held at 90 ° C. for 30 minutes. The knot component was extracted. Thereafter, filtration was performed to obtain a filtrate, and water was added to the obtained filtrate to obtain 1000 mL of fishfish extract (converted to 3.3% clause content).

  To the obtained bonito extract, a fish fermentation composition, salt and sugar were added to prepare test soup (Examples 3-1 to 3-7 and Comparative Examples 3-1 to 3-3). As the fish fermentation composition, the comparative product of the test group 1 (ethyl nicotinate: 0 ppb), the test product of the test group 6 (ethyl nicotinate: 30 ppb), or the test product of the test group 14 (ethyl nicotinate: 30 ppb, diethylene glycol monobutyl ether acetate: 10 ppb), and in each test sample, salt was added so that the salt concentration of soup was 6%, and sugar was added so that the Brix of soup was 16%. The prepared test article was subjected to a sensory test in the same manner as in Example 1. The compounding prescription (parts by weight) of each test product and the results of the sensory test are shown in Table 3 (in the table, + indicates that the component was added so as to have the above-mentioned predetermined concentration).

  As shown in Table 3, the soy sauce containing a fish fermentation composition that does not contain ethyl nicotinate has a smell of seafood fermented seasoning, and the smell of katsuo is strong and the flavor is poor. I understood. In contrast, fish soy sauce containing ethyl nicotinate and fish fermented composition containing ethyl nicotinate and diethylene glycol monobutyl ether acetate do not feel the smell of seafood fermentation seasonings. It was found that there was a taste of fermented seasonings and the flavor was good. According to the data of each test section in Table 3, the mixing ratio of the fish fermented composition and the fish knot extract in the seasoning containing the fish knot extract (tsuyu) is 1 fish part of the fish fermented composition. It was judged that 1 to 20 parts by weight (in terms of 3.3% content) was preferable.

(Example 4) Application of the product of the present invention to a vinegar-containing seasoning (Ponzu) A fermented fish composition, fruit juice, salt and sugar were added to vinegar (acidity 15%) to prepare a test ponzu (implemented) Examples 4-1 to 4-7, comparative examples 4-1 to 4-3). As the fish fermentation composition, the comparative product of the test group 1 (ethyl nicotinate: 0 ppb), the test product of the test group 6 (ethyl nicotinate: 30 ppb), or the test product of the test group 14 (ethyl nicotinate: 30 ppb, diethylene glycol monobutyl ether acetate: 10 ppb), and salt was added so that the salt concentration of vinegar was 5%, and sugar was added so that Brix of vinegar was 12%. The prepared test article was subjected to a sensory test in the same manner as in Example 1. Table 4 shows the compounding prescription (parts by weight) and sensory test results of each test product (in the table, + indicates that the components were added so as to have the above-mentioned predetermined concentration).

  As shown in Table 4, the ponzu blended with the fish fermentation composition containing no ethyl nicotinate felt the smell of the seafood fermented seasoning and had a poor balance with the acidity. On the other hand, Ponzu blended with a fish fermentation composition containing ethyl nicotinate and a fish fermentation composition containing ethyl nicotinate and diethylene glycol monobutyl ether acetate does not feel the smell of seafood fermentation seasonings, sour Was felt moderately, and the balance between umami and sourness was good. According to the data of each test section in Table 4, the mixing ratio of the fish fermentation composition and vinegar in the vinegar-containing seasoning (ponzu vinegar) is 0.1 for vinegar (converted to 15% acidity) relative to 1 part by weight of the fish fermentation composition. It was judged that 33 to 5.0 parts by weight was preferable.

  The present invention can be used in the field of production of fermented seafood seasonings.

Claims (8)

  A seafood fermentation composition comprising ethyl nicotinate in a concentration range of 4 to 1000 ppb.   The fish and shellfish fermentation composition according to claim 1, further comprising 0.2 to 4.0 times the amount of diethylene glycol monobutyl ether acetate by weight with respect to the ethyl nicotinate.   A liquid seasoning comprising the fish and shellfish fermentation composition according to claim 1.   The liquid seasoning of Claim 3 containing the seafood fermentation composition of Claim 1 or 2, and vinegar.   The liquid seasoning of Claim 3 containing the seafood fermented composition of Claim 1 or 2, and a fish-slice extract.   The liquid seasoning according to claim 3, wherein the liquid seasoning is a seafood fermented seasoning, ponzu, soup, or sauce.   The fish-and-season fermentation composition contains ethyl nicotinate in a concentration range of 4 to 1000 ppb, and is characterized by a fish-and-season fermentation composition or a liquid seasoning containing a fish-and-season fermentation composition, A method for suppressing unpleasant odors.   The method according to claim 7, further comprising adding 0.2 to 4.0 times the amount of diethylene glycol monobutyl ether acetate to the ethyl nicotinate in the fish and shellfish fermentation composition.