JP7057002B1 - A new fungal strain and a fungal fish node using the strain - Google Patents
A new fungal strain and a fungal fish node using the strain Download PDFInfo
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Abstract
【課題】好適な香気成分を得ることができる魚節を製造することができる新規なかび菌株を提供すること、及び当該菌株を使用したかび付け魚節を提供すること。【解決手段】本発明は、MY20培地上で、コロニーを形成し、その中心部は黄色～橙色を呈し、その周辺部は淡黄色であり、球形～亜球形の子のう胞子を含む黄色～橙色の球体状の子のう果を形成する、耐乾燥かび菌株の一種のユーロチウム属ルブラム種に属する新規なかび菌株Eurotium rubrum YM-1478株（寄託番号NITE P-03338）を提供する。【選択図】 なしPROBLEM TO BE SOLVED: To provide a novel fungal strain capable of producing a fish node capable of obtaining a suitable aroma component, and to provide a fungal fungal strain using the strain. According to the present invention, a colony is formed on a MY20 medium, the central portion thereof is yellow to orange, the peripheral portion thereof is pale yellow, and the yellow to orange color contains spherical to subspherical ascospores. Provided is a novel fungal strain Eurotium rubrum YM-1478 (deposit number NITE P-03338) belonging to the genus Eurotium rubrum, which is a type of drought-resistant fungal strain that forms the spherical fruit of the fungus. [Selection diagram] None
Description
本発明は、かび付け魚節の製造に用いるのに有用なユーロチウム属ルブラム種に属する新規なかび菌株及び該カビ菌株を使用したかび付け魚節に関する。 The present invention relates to a novel fungal strain belonging to the Eurotiomycetes rubram species useful for use in the production of fungal fungi and fungal fungi using the fungal strain.
魚節のかび付けは、使用する魚節類の品質や気候や天候の影響を受け易く、かび付けに必要な期間や、得られる品質を一定にすることは非常に難しく、職人の匠の技の感覚でかび付けの工程管理を行っていた。この工程の再現性を実現させるために、かび付けに使用する菌株を選抜して使用することは既に提案されており、出願人も魚節のかび付けに適したかび菌株としてＹＭ－１４８１（寄託番号ＮＩＴＥ Ｐ－７３８）を既に提案している（特許文献１）。
ところで魚節は、削ってそのまま食すこともあるが、魚節出汁を得るために使用されることが多く、魚節出汁を製造した時に得られる香気成分や呈味成分が食用においては重要であり、これらの品質は、原料となる魚節の成分によって変化する。
鰹節の成分に関する知見として、荒節に含まれるグアヤコール（２－メトキシフェノール）が鰹節かびの作用によりベラトロール（１，２－ジメトキシベンゼン、DMB）に変化することが報告されている。同様に、鰹節に含まれる１,２,３－トリメトキシベンゼン（TMB）が、鰹節かびの作用により荒節に含まれる２,６－ジメトキシフェノールから変化すること、１,２－ジメトキシ－４－メチルベンゼン（３,４－ジメトキシトルエン（DMT））がクレオゾール（４メチルグアヤコール）から変化することも報告されている（非特許文献１）。
Molding of fish buns is easily affected by the quality of the fish buns used, climate and weather, and it is very difficult to keep the period required for mold and the quality obtained constant, and the craftsmanship of craftsmen. I was managing the mold process with the same feeling. In order to realize the reproducibility of this process, it has already been proposed to select and use the strain used for mold, and the applicant also has YM-1481 (deposited) as a mold strain suitable for mold of fish nodes. No. NITE P-738) has already been proposed (Patent Document 1).
By the way, fish broth is sometimes scraped and eaten as it is, but it is often used to obtain fish broth, and the aroma and taste components obtained when the fish broth is produced are important for food. , These qualities vary depending on the ingredients of the raw fish section.
As a finding on the components of dried bonito, it has been reported that guaiacol (2-methoxyphenol) contained in dried bonito is converted to veratrol (1,2-dimethoxybenzene, DMB) by the action of dried bonito mold. Similarly, 1,2,3-trimethoxybenzene (TMB) contained in eel section is changed from 2,6-dimethoxyphenol contained in rough section by the action of eel section mold, 1,2-dimethoxy-4-. It has also been reported that methylbenzene (3,4-dimethoxytoluene (DMT)) is changed from creatol (4 methylguaiacol) (Non-Patent Document 1).
上記したように、鰹節において重要な香気成分や呈味成分は、荒節に含まれている成分は勿論のこと、魚節をかび付けする際のかびの作用によっても変化するものであるため、魚節をかび付けする際にかび菌株が及ぼす影響は大きく、好適な香気成分等が得られるかび付け魚節の製造に適したかび菌株が市場では求められている。
本発明は、上記した課題を解決するために、好適な香気成分を得ることができる魚節を製造することができる新規なかび菌株を提供すること、及び当該菌株を使用したかび付け魚節を提供することを目的としている。
As mentioned above, the aroma and taste components that are important in dried bonito change not only due to the components contained in the dried bonito, but also due to the action of mold when molding the fish. The fungal strain has a great influence on molding bonito, and there is a demand in the market for a fungal strain suitable for producing a bonito flakes that can obtain a suitable aroma component and the like.
In order to solve the above-mentioned problems, the present invention provides a novel fungal strain capable of producing a fish node capable of obtaining a suitable aroma component, and a fungal strain using the strain. The purpose is to provide.
上記した目的を達成するために、本発明は、MY20培地上で、コロニーを形成し、その中心部は黄色～橙色を呈し、その周辺部は淡黄色であり、球形～亜球形の子のう胞子を含む黄色～橙色の球体状の子のう果を形成する、耐乾燥かび菌株の一種のユーロチウム属ルブラム種に属する新規なかび菌株Eurotium rubrum YM-1478株（寄託番号NITE P-03338）を提供する。
本発明に係る新規なカビ菌株Eurotium rubrum YM-1478株は、独立行政法人 製品評価技術基盤機構 特許微生物寄託センターに寄託されており、その受託番号はNITE P-03338号である。
上記YM-1478菌は、鰹節の保管庫から分離されたものである。本菌は、耐乾性かびに属する為、通常のかびの培地（PDA培地やCzapek-Dox培地）での生育は非常に悪い。その為形態の観察は主としてMY20培地培養下で行った。
MY20培地の組成は以下の通りである。
ペプトン 5.0g
酵母エキス 3.0g
麦芽エキス 3.0g
ぶどう糖 200.0g
寒天 20.0g
水 1000ml
MY20培地上で、培養温度25℃7日培養後のコロニー直径は8cm、中心部は黄色～橙色を呈し、その周辺部は淡黄色であった。
分生子各器官の大きさ：分生子形状は円柱状～放射状、分生子の大きさは直径5～10μm。
子嚢胞子各器官の大きさ：子嚢胞子形状は球形～亜球形、子嚢胞子の大きさは直径3.0～5.0μm、子嚢果直径35～62.5μm。
In order to achieve the above object, the present invention forms colonies on MY20 medium, the central part of which is yellow to orange, the peripheral part is pale yellow, and spherical to subspherical ascospores. Provided a novel fungal strain Eurotium rubrum YM-1478 strain (deposit number NITE P-03338) belonging to the genus Eurotium rubrum, which is a kind of dry mold resistant strain that forms yellow to orange spherical fruit fruits including do.
The novel fungal strain Eurotium rubrum YM-1478 according to the present invention has been deposited at the National Institute of Technology and Evaluation Patent Microorganisms Depositary, and its accession number is NITE P-03338.
The above-mentioned YM-1478 bacterium was isolated from the storage of dried bonito flakes. Since this fungus belongs to drought-tolerant mold, it grows very poorly in normal mold medium (PDA medium or Czapek-Dox medium). Therefore, the morphology was observed mainly under MY20 medium culture.
The composition of the MY20 medium is as follows.
Pepton 5.0g
Yeast extract 3.0g
Malt extract 3.0g
Glucose 200.0g
Agar 20.0g
1000 ml of water
On MY20 medium, the colony diameter after culturing at a culture temperature of 25 ° C. for 7 days was 8 cm, the central part was yellow to orange, and the peripheral part was pale yellow.
Conidia Organ size: Conidia shape is columnar to radial, conidia size is 5-10 μm in diameter.
Ascus cyst Size of each organ: Ascus cyst shape is spherical to subspherical, ascus cyst size is 3.0 to 5.0 μm in diameter, and ascus fruit diameter is 35 to 62.5 μm.
PDA（ポテトデキストロースアガー）培地上での生育形態を観察した。PDA培地の組成は以下の通りである。
ジャガイモ浸出液粉末 4.0g
ぶどう糖 20.0g
寒天 15.0g
水 1000ml
PDA培地上で、培養温度25℃7日培養後のコロニーは確認できず、21日培養後のコロニー直径は2cm、コロニー色調は黄色であり、MY20培地よりも生育は悪いことが確認できた。
The growth morphology on PDA (potato dextrose agar) medium was observed. The composition of the PDA medium is as follows.
Potato leachate powder 4.0g
Glucose 20.0g
Agar 15.0g
1000 ml of water
On the PDA medium, no colonies could be confirmed after culturing at a culture temperature of 25 ° C for 7 days, the colony diameter was 2 cm and the colony color was yellow after culturing for 21 days, and it was confirmed that the growth was worse than that of MY20 medium.
本発明に係る新規なカビ菌株Eurotium rubrum YM-1478株は、魚節粉末上又は魚節粉砕物上で前培養して分離採取することができる。このように魚節粉末上又は魚節粉砕物上で前培養して採取したカビ菌株を、魚節上に接種する種菌として使用する事により、培地組成が基本的に同一組成になるため後の魚節上での本菌株の生育をよりスムーズに立ち上げることが可能になる。魚節粉末又は魚節粉砕物は、鰹節、宗田節、サバ節、ムロ節、鮪節等の魚節類や煮干類が使用できる。更に望むべきは、前培養を行う魚節粉末又は魚節粉砕物とかび付けを行う魚節は同種類を使用することが望ましい。また、一般的に、糸状菌の工業的な大量培養を行う場合には、小麦や大豆等の穀類や穀類加工時の副産物（フスマ）を前培養の培地として使用するが、この様な穀類原料は、食品の法律上表示の義務を伴うアレルギー物質を含む可能性があり、魚節にとっては魚節以外の原材料が混入するといった危険性を含んでいる。その為、かび付けを行う魚節と前培養を行う魚節粉末又は魚節粉砕物の種類を統一する事は、非常に重要且つ有意義なことである。 The novel fungal strain Eurotium rubrum YM-1478 according to the present invention can be separated and collected by pre-culturing on fish section powder or fish section crushed material. By using the mold strain collected by pre-culturing on the fish section powder or the fish section crushed material as an inoculum to be inoculated on the fish section, the medium composition is basically the same. It becomes possible to start the growth of this strain on the fish node more smoothly. As the fish-bushi powder or crushed fish-bushi, fish-bushi such as dried bonito, Soda-bushi, mackerel-bushi, muro-bushi, and tuna-bushi and dried sardines can be used. Furthermore, it is desirable to use the same type of fish section powder or ground fish section to be precultured and fish section to be coated. In general, when industrial mass culture of filamentous fungi is carried out, cereals such as wheat and soybean and by-products (wheat bran) during cereal processing are used as a medium for preculture. May contain allergens that are legally required to be labeled in foods, and for fish bran, there is a risk that raw materials other than wheat bran may be mixed. Therefore, it is very important and meaningful to unify the types of the fish section to be molded and the fish section powder or the fish section crushed product to be pre-cultured.
また、本発明に係る新規なカビ菌株Eurotium rubrum YM-1478株は、魚節粉末を用いて前培養する場合、出汁を抽出後の魚節出汁抽出残渣を使用する事によって、廃棄処分される抽出残渣の有効利用に繋がると共に、より低コストで魚節粉末上に成育させた種菌を得ることができる。出汁を抽出後の魚節出汁抽出残渣は水分が多く（60％以上）本菌株の生育には不適な水分環境であるが、水分30％以下、好ましくは水分18～25％の範囲に水分調整して乾燥させた抽出残渣を使用し、オートクレーブ処理等の滅菌処理をした後、温湿度を調整した環境下にて、本菌株を生育させる事が出来る。
また、本発明に係るかび付け魚節は、魚節上で成長するかびEurotium rubrum YM-1478（寄託番号NITE P-03338）を焙乾後の魚節に接種して得ることを特徴とするものである。
前記Eurotium rubrum YM-1478（寄託番号NITE P-03338）を焙乾後の魚節に接種して得ることができる魚節は、濃度４～５％の出汁の香気成分のピークエリア比において、トリメトキシベンゼン（TMB）／トリメトキシトルエン（TMT）比が、０．７～１．０であり、該魚節からは出汁感が強い、好ましい出汁が得られる。
In addition, the novel fungal strain Eurotium rubrum YM-1478 according to the present invention is extracted by using the fish broth extract residue after extracting the broth when pre-culturing using fish broth powder. It leads to effective utilization of the residue, and at a lower cost, it is possible to obtain an inoculum grown on fish node powder. After extracting the soup stock, the fish broth extract residue has a high water content (60% or more), which is an unsuitable water environment for the growth of this strain, but the water content is adjusted to 30% or less, preferably 18 to 25%. This strain can be grown in an environment where the temperature and humidity are adjusted after sterilization such as autoclave treatment using the dried extraction residue.
Further, the fungalized fish stalk according to the present invention is characterized in that it is obtained by inoculating the mold Eurotium rubrum YM-1478 (deposit number NITE P-03338) that grows on the fish stalk into the roasted fish stalk. Is.
The fish section obtained by inoculating the roasted fish section with the Eurotium rubrum YM-1478 (deposit number NITE P-03338) is a bird in the peak area ratio of the aroma component of the soup stock having a concentration of 4 to 5%. The methoxybenzene (TMB) / trimethoxytoluene (TMT) ratio is 0.7 to 1.0, and a favorable soup stock with a strong soup stock can be obtained from the fish section.
本発明に係る新規なかび菌株Eurotium rubrum YM-1478株（寄託番号NITE P-03338）は、MY20培地上で、コロニーを形成し、その中心部は黄色～橙色を呈し、その周辺部は淡黄色であり、球形～亜球形の子のう胞子を含む黄色～橙色の球体状の子のう果を形成する、耐乾燥かび菌株の一種のユーロチウム属ルブラム種に属するかび菌株であって、焙乾後の魚節に接種してかび付け魚節を製造することにより、TMTを低く抑えながらTMBを高度に含む魚節を製造することが可能になり、該魚節を用いることで、風味が劇的に変化した高品質な出汁を得ることが可能になる。
本発明に係るかび付け魚節は、焙乾後の魚節に新規なかび菌株Eurotium rubrum YM-1478株（寄託番号NITE P-03338）を接種することにより製造されるものであり、上記したようにTMTを低く抑えつつTMBを高度に含み、濃度４～５％の出汁の香気成分のピークエリア比におけるトリメトキシベンゼン（TMB）／トリメトキシトルエン（TMT）比が０．７～１．０となり、この値は、市場で得られる従来のかび菌株（以下、従来菌株）を接種して得られた魚節の同濃度の出汁の値の１．５～３．５倍の値であり、該魚節からは出汁感が強い、好ましい出汁が得られる。また、本発明に係るかび付け魚節から製造される出汁におけるトリメトキシベンゼン（TMB）／トリメトキシトルエン（TMT）比は、出汁の濃度が３％台、２％台、１％台と低くなっても、０．５を下回ることはなく、従来菌株を接種して得られた魚節の同濃度の出汁の値の１．４倍以上の値を維持し、喫食中に薄まっても出汁感及び風味が落ちることがない。さらに、本発明に係るかび付け魚節は、上記したようにTMTを低く抑えながらTMBを高度に含んでいるため、その出汁をつゆに使用した場合でも、高いトリメトキシベンゼン（TMB）／トリメトキシトルエン（TMT）比を維持することができ、強い出汁感及び風味をもった好ましいつゆを得ることができる。このように、食品添加物ではなく、天然物でTMTを低く抑えながらTMBを高度に含むかび付け魚節を得ることで、かび臭さが抑えられ、より枯節特有の風味が強調され、その風味は特に、魚節を用いて製造されるつゆ類において高い効果を発揮する。
同種・類縁菌において、香気成分の変換についてはすでに評価されており（特許文献２）、燻煙・焙乾工程に由来する香気成分が減少することで香りがマイルドになることも公知である（特許文献３）。また、TMBが多く含まれるとカビのにおいが抑制されることは公知であるが（特許文献４）、この特許文献４における組成物は、化合物を添加調整した香気組成物であり、食品添加物の使用を余儀なくされるものであり、本発明に係るかび付け魚節のように、新規なかび菌株を接種することで得られるものでない点で食品における効果は全く異なるものである。
また、つゆ類の課題の一つに、喫食時に風味が低下することが挙げられる。温かいつゆの香りが揮散することもあるが、水で締めた麺をつゆにつけて食す時のつけつゆにおける風味低下は顕著であり、枯節出汁を使用する頻度の多いそばつゆでも大きな課題であったが、本発明に係る新規なかび菌株を接種して得られる本発明に係るかび付け魚節は、TMTを低く抑えつつTMBを高度に含み、濃度４～５％の出汁の香気成分のピークエリア比におけるトリメトキシベンゼン（TMB）／トリメトキシトルエン（TMT）比が０．７～１．０と非常に高く、この値は出汁の濃度が３％台、２％台、１％台と低くなっても、０．５を下回ることがないため、それを使用したつゆは、喫食中につゆが薄まっても、風味が落ちることがない。
The novel fungal strain Eurotium rubrum YM-1478 (deposit number NITE P-03338) according to the present invention forms colonies on MY20 medium, the central part of which is yellow to orange, and the peripheral part is pale yellow. It is a fungal strain belonging to the genus Eurotium rubram, which is a kind of dry mold resistant strain that forms yellow to orange spherical fungal berries including spherical to subspherical ascospores, and after roasting. By inoculating the mold of the fish, it becomes possible to produce a fungus containing a high amount of TMB while keeping the TMT low, and by using the fish, the flavor is dramatic. It is possible to obtain high-quality soup stock that has changed to.
The fungalized fish section according to the present invention is produced by inoculating a new fungal strain Eurotium rubrum YM-1478 strain (deposit number NITE P-03338) into the roasted fish section, as described above. The trimethoxybenzene (TMB) / trimethoxytoluene (TMT) ratio in the peak area ratio of the aroma component of the soup stock with a concentration of 4 to 5% is 0.7 to 1.0, while keeping the TMT low. This value is 1.5 to 3.5 times the value of the soup stock of the same concentration of fish broth obtained by inoculating a conventional fungal strain (hereinafter referred to as a conventional strain) obtained on the market. From the fish section, a favorable soup stock with a strong soup stock can be obtained. In addition, the trimethoxybenzene (TMB) / trimethoxytoluene (TMT) ratio in the soup stock produced from the soup stock according to the present invention is as low as 3%, 2%, and 1% in the soup stock. However, it does not fall below 0.5, and maintains a value of 1.4 times or more of the value of the soup stock of the same concentration of fish buns obtained by inoculating the conventional strain, and even if it dilutes during eating, the soup stock feels. And the flavor does not deteriorate. Furthermore, since the moldy fish node according to the present invention contains a high amount of TMB while keeping the TMT low as described above, even when the soup stock is used for soup stock, it has a high trimethoxybenzene (TMB) / trimethoxy. The toluene (TMT) ratio can be maintained, and a preferable soup stock with a strong soup stock and flavor can be obtained. In this way, by obtaining a moldy fish katsuobushi that contains a high amount of TMB while keeping the TMT low with a natural product rather than a food additive, the musty odor is suppressed and the flavor peculiar to the dried bonito is emphasized, and the flavor is In particular, it is highly effective in soups produced using dried bonito.
The conversion of aroma components has already been evaluated in the same species and related bacteria (Patent Document 2), and it is also known that the aroma becomes mild by reducing the aroma components derived from the smoke / roasting process (Patent Document 2). Patent Document 3). Further, it is known that the odor of mold is suppressed when a large amount of TMB is contained (Patent Document 4), but the composition in
In addition, one of the problems with soup stock is that the flavor is reduced when eating. The scent of warm bonito broth may volatilize, but the flavor of the soup stock is significantly reduced when the noodles are soaked in water and eaten. The bonito flakes according to the present invention obtained by inoculating a novel fungal strain according to the present invention contain a high amount of TMB while keeping the TMT low, and the peak area ratio of the aroma component of the soup stock having a concentration of 4 to 5%. The trimethoxybenzene (TMB) / trimethoxytoluene (TMT) ratio in was very high at 0.7 to 1.0, and this value was as low as 3%, 2%, and 1% in the soup stock. However, since it does not fall below 0.5, the soup stock using it does not lose its flavor even if the soup stock is diluted during eating.
鰹節粉末1kgを30Lの温水（95℃）に入れ20分抽出を行う。出汁液を濾布を用いてろ過し、鰹抽出残渣と出汁を分離する。抽出残渣を回収し水分を良く切った後、乾燥機にて水分30％以下に乾燥する。乾燥後1mm以下の微粉末をふるいにより取り除き、水分25％の鰹節出汁抽出残渣乾燥物800gを得た。得られた鰹節出汁抽出残渣乾燥物を培養瓶に移し、オートクレーブにて温度121℃で20分間加熱殺菌処理を行った。殺菌後、室温まで冷却し、クリーンベンチ内で本発明に係るかび菌株YM-1478株（以下、本菌体）を無菌的に接種し、温度25℃湿度85％の恒温恒湿庫で2週間培養を行った。培養期間中に1～3日毎に攪拌し、鰹節出汁抽出残渣乾燥物全体に菌を均一に発生させた。2週間本菌株を培養した鰹節出汁抽出残渣乾燥物は、本菌体由来の菌糸や分生子が多数密に形成され、淡黄色を呈する。
尚、この実施例１では、出汁を抽出後の魚節出汁抽出残渣を使用してかび菌株YM-1478株の前培養を行っているが、出汁抽出前の魚節粉末を使用して前培養を行うことも可能であり、魚節粉砕を使用して前培養を行うことも可能である。
Put 1kg of dried bonito powder in 30L of warm water (95 ℃) and extract for 20 minutes. The soup stock is filtered using a filter cloth to separate the bonito extraction residue and the soup stock. After collecting the extraction residue and draining the water well, dry it in a dryer to a water content of 30% or less. After drying, fine powder of 1 mm or less was removed by sieving to obtain 800 g of dried bonito broth extract residue having a water content of 25%. The obtained dried bonito broth extract residue was transferred to a culture bottle and sterilized by heating in an autoclave at a temperature of 121 ° C. for 20 minutes. After sterilization, cool to room temperature, aseptically inoculate the mold strain YM-1478 (hereinafter referred to as this strain) according to the present invention in a clean bench, and in a constant temperature and humidity chamber with a temperature of 25 ° C and a humidity of 85% for 2 weeks. Culturing was performed. During the culturing period, the mixture was stirred every 1 to 3 days to uniformly generate bacteria on the dried bonito broth extract residue. The dried bonito broth extract residue obtained by culturing this strain for 2 weeks has a large number of hyphae and conidia derived from this strain and is pale yellow.
In Example 1, the pre-culture of the mold fungus strain YM-1478 was performed using the fish-boiled soup stock extraction residue after the soup stock was extracted, but the pre-culture was performed using the fish-boiled powder before the soup stock was extracted. It is also possible to perform pre-culture using fish node crushing.
実施例１で得られた、鰹節粉末上で前培養した本菌体を使用して、鰹節へのかび付けを実施した。冷凍鰹から、常法によりかつお節を得たのち、グラインダーにより表面のタール分を取り除き、裸節を得る。得られた裸節の表面に鰹節粉末上で培養した本菌株を接種する。接種する方法としては、培養菌体50ｇを浄水5L中に懸濁し、菌体懸濁液（かび菌数10^6個以上／ml）を得る。得られた菌体懸濁液を使用し、噴霧器を用いて裸節の上下全ての表面に均一に噴霧し、本菌体を裸節表面に接種し、以降常法により枯節を得る。 The fungus cells pre-cultured on the dried bonito powder obtained in Example 1 were used to mold the dried bonito. After obtaining dried bonito from frozen bonito by a conventional method, the tar content on the surface is removed with a grinder to obtain bare katsuobushi. The surface of the obtained bare node is inoculated with this strain cultured on dried bonito powder. As a method of inoculation, 50 g of cultured cells are suspended in 5 L of purified water to obtain a cell suspension (number of fungi 10 ^ 6 or more / ml). Using the obtained bacterial cell suspension, spray the cells uniformly on all the upper and lower surfaces of the bare node using a sprayer, inoculate the bare node surface with the bacterial cells, and obtain dead nodes by a conventional method thereafter.
実施例２で得られた枯節の表面のかびをふき取り、粉砕機により5mm以下に粉砕し、1mm以下の微粉末はふるいにより除去し、枯節粉砕物を得た。得られた枯節粉砕物をとり、熱水により20分間抽出し、試験区１～１０の枯節出汁（以下、「本発明出汁」と称する）を得た。
比較例のかびとして、Eurotium repens YM-1418（ＮＩＴＥ P－７３８）を使用して、試験区１～１０と同じ濃度の出汁（以下、「比較例１出汁」と称する）及び従来菌株を使用して、試験区１～１０と同じ濃度の出汁（以下、「従来出汁」と称する。）を得た。
試験区１～５、８について、ガスクロマトグラフィー／マススペクトロメトリーを用いる方法により香気成分の分析を行った。分析には、ガスクロマトグラフィーとしてＧＣ７８９０Ｂ（Ａｇｉｌｅｎｔ社製）およびマススペクトロメトリーとしてＭＳ５９７７Ｂ（Ａｇｉｌｅｎｔ社製）を用いた。ガスクロマトグラフィー用キャピラリーカラムＨＰ－５ＭＳＵＩ（長さ３０ｍ×膜厚０．２５μｍ×内径０．２５ｍｍ、Ｊ＆Ｗ社製）に流速１ｍｌ／分のヘリウムガスを流して分析した。
試験区１～５、８の本発明出汁（本願1478）、比較例１出汁（比較例1418）
及び従来出汁（従来菌株）に対する上記香気成分の分析結果を表１に示す。
DMB（１,２－ジメトキシベンゼン（ベラトロール））、TMB（１,２,３－トリメトキシベンゼン）、DMT（３,４－ジメトキシトルエン（ホモベラトロール））及びTMT（１,２,３－トリメトキシ－５メチルベンゼン（３,４,５－トリメトキシトルエン））は、香気成分である。
また、試験区１～５、８に対する本発明出汁（本願1478）、比較例１出汁（比較例1418）及び従来出汁（従来菌株）のＴＭＢ／ＴＭＴ比、及び従来出汁（従来菌株）に対する本発明出汁（本願1478）及び比較例１出汁（比較例1418）のＴＭＢ／ＴＭＴ比の比率のグラフを図１及び図２に示す。
表１並びに図１及び図２の香気成分の分析結果から分かるように、本発明出汁は、比較例１出汁及び従来出汁に比べて、TMTを低く抑えながらTMBを高度に含み、本発明出汁のTMB／TMT比は、比較例１出汁及び従来出汁のTMB／TMT比に比べて高い。
また、試験区１及び２から、濃度を４～５％に調整した本発明出汁（本願1478）の香気成分のピークエリア比において、トリメトキシベンゼン（TMB）／トリメトキシトルエン（TMT）比が０．７～１．０であることが分かる。
尚、試験区１及び２の出汁濃度は４．３％であるところ、試験区３及び５の出汁濃度は３．３％及び３％、試験区８の出汁濃度は１．４５％、試験区４の出汁濃度は１．１％であり、試験区１及び２の出汁濃度より低い出汁濃度としている。
本発明出汁におけるTMB／TMT比は、出汁濃度が最も高い試験区１及び２においては、約０．７～１．０という高い比率を示し、出汁濃度が低くなっても０．５を下回ることはない一方で、比較例１出汁及び従来出汁は、濃度が最も濃い試験区１及び２においても０．５を上回ることはない。
The mold on the surface of the dead knots obtained in Example 2 was wiped off and crushed to 5 mm or less with a crusher, and the fine powder of 1 mm or less was removed by a sieve to obtain a dead knot crushed product. The obtained crushed dried bonito was taken and extracted with hot water for 20 minutes to obtain dried bonito broth (hereinafter referred to as "the broth of the present invention") of
As the mold of the comparative example, Eurotium repens YM-1418 (NITE P-738) was used, and the soup stock having the same concentration as that of the
The aroma components of
Soup stock of the present invention in
Table 1 shows the analysis results of the above-mentioned aroma components for the conventional soup stock (conventional strain).
DMB (1,2-dimethoxybenzene (veratrol)), TMB (1,2,3-trimethoxybenzene), DMT (3,4-dimethoxytoluene (homobellatrol)) and TMT (1,2,3-trimethoxy) -5 Methylbenzene (3,4,5-trimethoxytoluene)) is an aroma component.
Further, the TMB / TMT ratio of the soup stock of the present invention (1478 of the present application), the soup stock of Comparative Example 1 (Comparative Example 1418) and the conventional soup stock (conventional strain) for the
As can be seen from the analysis results of the aroma components of Table 1 and FIGS. 1 and 2, the soup stock of the present invention contains a high amount of TMB while keeping the TMT low as compared with the soup stock of Comparative Example 1 and the conventional soup stock. The TMB / TMT ratio is higher than the TMB / TMT ratio of Comparative Example 1 soup stock and conventional soup stock.
Further, from
The soup stock concentrations of
The TMB / TMT ratio in the soup stock of the present invention shows a high ratio of about 0.7 to 1.0 in the
試験区６、７、９及び１０についても、同様の香気成分の分析を行った。
その結果を表２に示す。
The results are shown in Table 2.
実施例３で得られた本発明出汁、比較例１出汁及び従来出汁に、しょうゆ、砂糖、みりん等の調味料を加えて試験区１～１０のめんつゆを作成した。各試験区に加えた調味料及び水の量を表３に示す。以下、本発明出汁を使用したつゆを「本発明つゆ」、比較例１出汁を使用したつゆを「比較例１つゆ」、従来出汁を使用したつゆを「従来つゆ」と称する。
試験区１～５、８について、ガスクロマトグラフィー／マススペクトロメトリーを用いる方法により香気成分の分析を行った。分析には、ガスクロマトグラフィーとしてＧＣ７８９０Ｂ（Ａｇｉｌｅｎｔ社製）およびマススペクトロメトリーとしてＭＳ５９７７Ｂ（Ａｇｉｌｅｎｔ社製）を用いた。ガスクロマトグラフィー用キャピラリーカラムＨＰ－５ＭＳＵＩ（長さ３０ｍ×膜厚０．２５μｍ×内径０．２５ｍｍ、Ｊ＆Ｗ社製）に流速１ｍｌ／分のヘリウムガスを流して分析した。
The aroma components of
同時に、試験区１～５、８について、試飲温度約２０℃で、６～１０名のパネラーによって順位法により官能検査を行った。
At the same time, sensory tests were performed on the
試験区１～５、８の本発明つゆ（本願1478）、比較例１つゆ（比較例1418）及び従来つゆ（従来菌株）に対する上記香気成分の分析結果及び官能検査の結果を表４に示す。
Table 4 shows the analysis results and sensory test results of the aroma components of the present invention soups (1478 of the present application), Comparative Example 1 soup (Comparative Example 1418) and conventional soups (conventional strains) of
「出汁感強さ」及び「好ましさ総合」は官能評価結果であり、それぞれ合計点数をパネラーの数で割った値である。
「パネル数」は官能評価を行ったパネラーの人数であり、
「そば／つゆ」は、そばでの喫食評価か、つゆでの喫食評価かを示している。試験区１～５及び８は、何れも、つゆでの喫食評価である。
また、表４中、
「枯節原料」は、かび付け鰹節の原料となる鰹の種類であり、
「ロット」は、分析及び評価に使用したかび付け鰹節の製造ロット番号であり、
「喫食時出汁濃度％」は、官能検査時の出汁濃度であり、
「節／醤油」は、醤油に対するかび付け鰹節の割合を示している。
さらに、表４中、
DMB（１,２－ジメトキシベンゼン（ベラトロール））、TMB（１,２,３－トリメトキシベンゼン）、DMT（３,４－ジメトキシトルエン（ホモベラトロール））及びTMT（１,２,３－トリメトキシ－５メチルベンゼン（３,４,５－トリメトキシトルエン））は、香気成分である。
また、試験区１～５、８に対する本発明つゆ（本願1478）、比較例１つゆ（比較例1418）及び従来つゆ（従来菌株）のＴＭＢ／ＴＭＴ比、及び従来出汁に対する本発明つゆ（本願1478）及び比較例１つゆ（比較例1418）のＴＭＢ／ＴＭＴ比の比率のグラフを図３及び図４に示す。
"Strength of soup stock" and "comprehensive preference" are sensory evaluation results, and are values obtained by dividing the total score by the number of panelists.
"Number of panels" is the number of panelists who performed sensory evaluation.
"Soba / soup" indicates whether it is a soba eating evaluation or a soba eating evaluation.
Also, in Table 4,
"Katsuobushi raw material" is a type of bonito that is the raw material for moldy dried bonito.
"Lot" is the production lot number of the moldy dried bonito used for analysis and evaluation.
"Eating soup stock concentration%" is the soup stock concentration at the time of sensory test.
"Katsuobushi / soy sauce" indicates the ratio of moldy dried bonito flakes to soy sauce.
Furthermore, in Table 4,
DMB (1,2-dimethoxybenzene (veratrol)), TMB (1,2,3-trimethoxybenzene), DMT (3,4-dimethoxytoluene (homobellatrol)) and TMT (1,2,3-trimethoxy) -5 Methylbenzene (3,4,5-trimethoxytoluene)) is an aroma component.
In addition, the TMB / TMT ratio of the soup of the present invention (1478 of the present application), the soup of Comparative Example 1 (Comparative Example 1418) and the conventional soup (conventional strain) for the
本明細書において、「出汁感」とは、出汁の風味を感じる感覚であり、表４から、TMB／TMT比が高い本発明つゆ（本願1478）が、TMB／TMT比が低い比較例１つゆ（比較例1418）及び従来つゆ（従来菌株）に比べて、官能評価における「だし感の強さ」、即ち、「出汁感」が強くなることが分かる。
表４並びに図３及び図４の香気成分の分析結果から分かるように、本発明つゆは、比較例１つゆ及び従来つゆに比べて、TMTを低く抑えつつTMBを高度に含み、本発明つゆのTMB／TMT比は、比較例１つゆ及び従来つゆのTMB／TMT比に比べて顕著に高いことが分かる。
また、本発明つゆにおけるTMB／TMT比は、濃度が最も高い試験区１及び２においては、約０．９～１．４という高い比率を示し、濃度が低くなっても０．７を下回ることはない一方で、比較例１出汁及び従来出汁では、０．５を上回ることはない。また、本発明つゆのTMB／TMT比は、従来つゆのTMB／TMT比と比較すると、約１．５～３．３倍高く、官能検査の結果からも分かるように、本発明つゆは、比較例１つゆ及び従来つゆに比べて、「出汁感」が強くなっており、かつ、濃度が薄くなっても「出汁感」を維持していることが分かる。
In the present specification, the “dashi sensation” is the sensation of feeling the flavor of the soup stock. It can be seen that the “strength of soup stock”, that is, the “feeling of soup stock” in the sensory evaluation is stronger than that of (Comparative Example 1418) and the conventional soup stock (conventional strain).
As can be seen from the analysis results of the aroma components in Table 4 and FIGS. 3 and 4, the soup of the present invention contains a high amount of TMB while keeping the TMT low as compared with the comparative example 1 soup and the conventional soup, and the soup of the present invention. It can be seen that the TMB / TMT ratio is significantly higher than the TMB / TMT ratio of the comparative example 1 soup and the conventional soup.
In addition, the TMB / TMT ratio in the soup stock of the present invention shows a high ratio of about 0.9 to 1.4 in the
試験区６，７，９及び１０についても、同様の香気成分の分析及び官能検査を実施した。
その結果を表５に示す。
Similar analysis of aroma components and sensory tests were performed on test groups 6, 7, 9 and 10.
The results are shown in Table 5.
表５からも、本発明つゆ（本願1478）は、比較例１つゆ（比較例1418）及び従来つゆ（従来菌株）に比べて、TMB／TMT比が高く、従って、「出汁感」が強く、かつ、濃度が薄くなっても「出汁感」を維持していることが分かる。 Also from Table 5, the soup stock of the present invention (1478 of the present application) has a higher TMB / TMT ratio than the soup stock of Comparative Example 1 (Comparative Example 1418) and the conventional soup stock (conventional strain), and therefore has a strong “dashi sensation”. Moreover, it can be seen that the "dashi sensation" is maintained even when the concentration becomes low.
Claims (5)
前記枯節粉砕物を熱水により抽出して成るかび付け魚粉出汁であって、
濃度を４～５％に調整した前記かび付け魚粉出汁の香気成分のピークエリア比において、トリメトキシベンゼン（TMB）／トリメトキシトルエン（TMT）比が、０．７～１．０である
ことを特徴とするかび付け魚粉出汁。 The fungal dried bonito according to claim 2 derived from Auxis or Auxis is crushed to prepare a crushed dried bonito.
It is a moldy fishmeal broth made by extracting the crushed dried bonito with hot water.
The trimethoxybenzene (TMB) / trimethoxytoluene (TMT) ratio was 0.7 to 1.0 in the peak area ratio of the aroma component of the molded fish meal soup stock whose concentration was adjusted to 4 to 5%. Characterized by moldy fishmeal soup stock.
ことを特徴とするつゆ。 Consists of the soup stock and seasonings according to claim 3.
The soup that is characterized by that.
ことを特徴とする請求項４に記載のつゆ。 The trimethoxybenzene (TMB) / trimethoxytoluene (TMT) ratio is 0.9 to 1.4 in the peak area ratio of the aroma component of the soup stock in which the concentration of the soup stock in the soup stock is adjusted to 4 to 5%. The soup stock according to claim 4 , wherein the soup stock is characterized by the above.
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