JP7456770B2 - How to enhance the smoky smell of bonito flakes - Google Patents
How to enhance the smoky smell of bonito flakes Download PDFInfo
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- JP7456770B2 JP7456770B2 JP2019237255A JP2019237255A JP7456770B2 JP 7456770 B2 JP7456770 B2 JP 7456770B2 JP 2019237255 A JP2019237255 A JP 2019237255A JP 2019237255 A JP2019237255 A JP 2019237255A JP 7456770 B2 JP7456770 B2 JP 7456770B2
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Description
本発明は、かつお節の製造方法に関し、より詳細には燻臭が増強されたかつお節の製造方法に関する。 The present invention relates to a method for producing bonito flakes, and more particularly to a method for producing bonito flakes with enhanced smoky odor.
食品の風味改善方法として、酵母細胞にプロテアーゼを反応させて得られる改質酵母細胞の風味改善方法が提案されている（特許文献１）。
この風味改善方法によれば、酵母に由来する独特な風味を改善できるとされる。
一方、かつお節などの魚節は、魚由来の生臭さが残ることがある。この生臭さを軽減し、一定品質の魚節を提供することが求められている。
As a method for improving the flavor of foods, a method for improving the flavor of modified yeast cells obtained by reacting yeast cells with protease has been proposed (Patent Document 1).
According to this flavor improvement method, it is said that the unique flavor derived from yeast can be improved.
On the other hand, fish flakes such as bonito flakes may have a fishy odor that comes from the fish. There is a need to reduce this fishy odor and provide fish flakes of a certain quality.
当初本発明者らは、かつお節などの魚節の製造工程で酵母を使用すれば、比較的簡単に魚由来の臭気を改善できると考えた。
しかし実際には、単に魚節の製造工程で酵母を使用するだけでは臭気問題は解決できず、魚由来の臭気が残る場合もあることが判明した。
本発明の目的は、魚節に残る魚由来の臭気を軽減することにある。
Initially, the present inventors thought that if yeast was used in the production process of fish flakes such as bonito flakes, fish-derived odors could be relatively easily improved.
However, in reality, it has been found that simply using yeast in the process of producing fish flakes does not solve the odor problem, and that fish-derived odors may remain.
An object of the present invention is to reduce the fish-derived odor that remains in fish flakes.
本発明者らが検討したところ、魚節の中でもかつお節に対して、酵母細胞にプロテアーゼを反応させて得られる酵母の中でも、多数の孔を設けた改質多孔質酵母を用い、かつお節の製造工程の中でも煮熟工程にその改質多孔質酵母を使用すれば、魚由来の臭気が軽減できることを見出し、本発明を完成するに至った。 The present inventors have investigated the process of producing bonito flakes using modified porous yeast, which is obtained by reacting yeast cells with protease, among fish flakes. Among them, they discovered that the odor derived from fish can be reduced by using the modified porous yeast in the boiling process, and have completed the present invention.
すなわち、本発明は、
［１］かつお節を製造する際に、酵母細胞にプロテアーゼを反応させて多孔質化した改質多孔質酵母を含む水の存在下に、かつお原魚を煮熟する工程を含むことを特徴とする、かつお節の燻臭増強方法を提供するものである。
That is, the present invention
[ 1 ] When producing bonito flakes, it is characterized by including a step of boiling raw bonito fish in the presence of water containing modified porous yeast that has been made porous by reacting yeast cells with protease. , provides a method for enhancing the smoky odor of bonito flakes.
また発明の一つは、
［２］酵母細胞にプロテアーゼを反応させて得られる改質多孔質酵母が、かつお原魚重量に対し、１～３重量％の範囲である、上記［１］に記載のかつお節の燻臭増強方法を提供するものである。
One of the inventions is
[ 2 ] The method for enhancing the smoky odor of bonito flakes according to [ 1 ] above, wherein the modified porous yeast obtained by reacting yeast cells with protease is in the range of 1 to 3% by weight based on the weight of the raw bonito fish. It provides:
また発明の一つは、
［３］かつお原魚を煮熟する工程が、８５～９０度の温度条件下で、６０～１２０分間実施される、上記［１］または［２］に記載のかつお節の燻臭増強方法を提供するものである。
One of the inventions is
[ 3 ] Provided is a method for enhancing the smoky odor of dried bonito flakes according to the above [ 1 ] or [ 2 ], in which the step of simmering raw bonito is carried out at a temperature of 85 to 90 degrees for 60 to 120 minutes.
本発明によれば、魚由来の臭気が軽減された、燻臭が強化されたかつお節を提供することができる。 According to the present invention, it is possible to provide bonito flakes with reduced fish-derived odor and enhanced smoky odor.
以下に本発明について説明する。
本発明に使用する原料魚は、かつおである。かつおを使用すれば、魚に由来する生臭さが軽減され、燻臭の香るかつお節を得ることができる。
The present invention will be explained below.
The raw material fish used in the present invention is bonito. By using bonito, the fishy odor derived from fish is reduced and it is possible to obtain bonito flakes with a smoky smell.
前記原料魚の重量については通常かつお節に使用されるものであれば特に限定はないが、通常は０．３～８ｋｇ、好ましくは０．５～６ｋｇ、さらに好ましくは１～４ｋｇの範囲である。 The weight of the raw material fish is not particularly limited as long as it is normally used for bonito flakes, but it is usually in the range of 0.3 to 8 kg, preferably 0.5 to 6 kg, and more preferably 1 to 4 kg.
まず原料魚に対して身卸し工程を行う。
身卸し工程は、原料魚から骨、腹肉、内臓、鱗等を除去する操作等により実施される。
First, the raw fish undergoes a meat removal process.
The removal process is performed by removing bones, belly meat, internal organs, scales, etc. from the raw fish.
なお、前記原料魚は必要に応じて適宜加温することができる。前記原料魚の加温は使用される原料魚が凍結されている場合には、前記身卸し工程の前に実施することが好ましい。加温工程は、原料魚を温水等で加温すればよい。 Note that the raw material fish can be appropriately heated as necessary. When the raw material fish to be used is frozen, it is preferable that the heating of the raw material fish is carried out before the above-mentioned removal process. In the heating step, the raw material fish may be heated with warm water or the like.
次に本発明の製造方法に含まれる煮熟工程について説明する。
前記煮熟工程は、前記魚節を８０～１２５度の温度範囲で通常３０～１８０分の範囲である。
前記温度範囲は８５～９５度の範囲であれば好ましい。また加熱時間は６０～１２０分の範囲であれば好ましい。
煮熟工程に続く切削工程の前に前記魚節を上記の条件により処理することにより、比較的安定した形状のかつお節を製造することができる。
Next, the cooking step included in the production method of the present invention will be described.
The boiling step involves boiling the fish at a temperature in the range of 80 to 125° C. for a period of typically 30 to 180 minutes.
The temperature range is preferably 85 to 95° C., and the heating time is preferably 60 to 120 minutes.
By treating the dried fish under the above conditions before the cutting step following the cooking step, dried bonito flakes with a relatively stable shape can be produced.
前記煮熟工程は、前記かつお節と水蒸気を接触させることにより実施することができる。なお、前記煮熟工程は、一気圧以上の圧力下で水が存在する環境下で実施してもよい。 The boiling step can be carried out by bringing the bonito flakes into contact with steam. Note that the boiling step may be carried out in an environment where water is present under a pressure of one atmosphere or more.
次に本発明に使用する酵母細胞について説明する。
本発明に使用される酵母細胞としては、例えば、トルラ酵母、パン酵母、ビール酵母、清酒酵母等の一種もしくは二種以上の酵母細胞が挙げられる。
Next, the yeast cells used in the present invention will be explained.
Examples of the yeast cells used in the present invention include one or more types of yeast cells such as Torula yeast, baker's yeast, beer yeast, and sake yeast.
本発明に使用される酵母細胞の種類としては、例えば、サッカロミセス・セレビジエ等のサッカロミセス属、キャンディダア・ユーティリス等のキャンディダ（Ｃａｎｄｉｄａ）属に属するものの一種もしくは二種以上が挙げられる。 Examples of the types of yeast cells used in the present invention include one or more yeast cells belonging to the genus Saccharomyces such as Saccharomyces cerevisiae and the genus Candida such as Candida utilis.
また本発明に使用する酵母細胞は、酵母細胞から酵母エキスを抽出した後に残った酵母細胞エキス抽出残渣を使用することもできる。 Further, as the yeast cells used in the present invention, yeast cell extract extraction residue remaining after extracting yeast extract from yeast cells can also be used.
次に本発明に使用するプロテアーゼについて説明する。
本発明に使用するプロテアーゼとしては、例えば、セリンプロテアーゼ、システインプロテアーゼ、アスパラギン酸プロテアーゼ、金属プロテアーゼ等の一種もしくは二種以上が挙げられる。
プロテアーゼはエンド型プロテアーゼおよびエキソ型プロテアーゼの少なくとも一つを使用できる。本発明に使用するプロテアーゼは、エンド型プロテアーゼであれば好ましい。
Next, the protease used in the present invention will be explained.
Examples of the protease used in the present invention include one or more of serine protease, cysteine protease, aspartic protease, and metalloprotease.
As the protease, at least one of an endo-type protease and an exo-type protease can be used. The protease used in the present invention is preferably an endo-type protease.
酵母細胞にプロテアーゼを反応させる方法としては、例えば、酵母細胞の固形分１ｇに対して、プロテアーゼを１８０～２４０ユニット用いる方法が挙げられる。
ここで１ユニットとは、温度３０度で最も化学反応が進む酸性度の条件下で、毎分１マイクロモルの基質を変化させることができる酵素量をいう。
４０～７０度の温度範囲で、４～８時間反応させた後、７５～８５度の温度範囲で１０～４０分間処理し、酵素細胞を失活させる。
Examples of methods for reacting yeast cells with protease include a method in which 180 to 240 units of protease are used per 1 g of solid content of yeast cells.
Here, 1 unit refers to the amount of enzyme that can convert 1 micromole of substrate per minute under acidic conditions at a temperature of 30 degrees Celsius, where chemical reactions proceed most.
After reacting for 4 to 8 hours at a temperature range of 40 to 70 degrees, the enzyme cells are inactivated by treatment at a temperature of 75 to 85 degrees for 10 to 40 minutes.
酵母細胞を多孔質化する方法としては、例えば、プロテアーゼにより、酵母細胞の細胞壁にある表層のマンナン等のタンパク質を分解することにより実施することもできるが、例えば、凍結乾燥等により、酵母細胞に含まれる水分を蒸発する際の膨張を利用して多孔質化することもできる。本発明に使用する改質多孔質酵母は、方法を問わず多孔質化されていればよく、多孔質化する方法に特に限定はない。 As a method for making yeast cells porous, for example, it can be carried out by decomposing proteins such as mannan on the surface layer of the cell wall of yeast cells with protease, but it is also possible to make yeast cells porous by, for example, freeze-drying. It is also possible to make it porous by utilizing the expansion when the contained water evaporates. The modified porous yeast used in the present invention may be made porous by any method, and the method for making it porous is not particularly limited.
冷却後、得られた酵母細胞を水洗してから乾燥することにより、本発明に使用する改質多孔質酵母が得られる。 After cooling, the obtained yeast cells are washed with water and then dried to obtain the modified porous yeast used in the present invention.
本発明に使用される改質多孔質酵母の量は、かつおの重量を基準として、１～３重量％の範囲である。
この範囲であれば、得られたかつお節の魚由来の臭気問題が回避され、燻香が豊かなかつお節が得られる。
The amount of the modified porous yeast used in the present invention is in the range of 1 to 3% by weight based on the weight of the bonito.
Within this range, the problem of fish-derived odor in the resulting dried bonito flakes can be avoided, and dried bonito flakes with a rich smoky aroma can be obtained.
次に焙乾・あん蒸工程について説明する。
前記煮熟工程により得られた魚肉片を専用の燻製室に入れて、樫、楢、椚等の落葉広葉樹を薪として前記魚肉片を燻製する操作を実施する。この燻製操作のことを焙乾という。
前記焙乾は、原料魚の種類、量等に応じて適宜実施されるが、一例を挙げるとすれば、例えば、前記燻製室の温度が通常５０～１００度の範囲となるようにして行うことができる。
前記焙乾の実施後、前記魚肉片を一晩静置することにより、前記魚肉片の内部から水分が前記魚肉片の表面に滲出する。この静置操作のことをあん蒸という。
前記あん蒸後、引き続き前記焙乾を実施する。
この焙乾、あん蒸を２週間程度の時間をかけて交互に通常実施する。
この焙乾・あん蒸工程により、荒節を得ることができる。
Next, the roasting and annealing process will be explained.
The pieces of fish meat obtained by the boiling process are placed in a special smoking chamber, and the pieces of fish meat are smoked using deciduous broad-leaved trees such as oak, oak, and palm as firewood. This smoking operation is called roasting.
The roasting may be carried out as appropriate depending on the type, quantity, etc. of the raw fish, but for example, it may be carried out so that the temperature of the smoking chamber is usually in the range of 50 to 100 degrees. can.
After the roasting, the pieces of fish meat are allowed to stand overnight, so that water oozes out from inside the pieces of fish onto the surface of the pieces of fish meat. This standing operation is called anmigation.
After the annealing, the roasting is continued.
This roasting and steaming are usually carried out alternately over a period of about two weeks.
Through this roasting and steaming process, coarse bonito flakes can be obtained.
前記荒節を冷暗所で保管し、表面を削ってタール分等を除去してから黴付け工程を行うことにより、枯節を得ることができる。
前記黴付け工程に特に限定はなく、通常枯節を製造する際に実施される方法を適宜選択して実施することができる。
By storing the rough bonito flakes in a cool, dark place, scraping the surface to remove tar, etc., and then performing a molding process, dried bonito flakes can be obtained.
The molding step is not particularly limited, and can be carried out by appropriately selecting a method that is usually carried out when producing karebushi.
上述した製造方法により、前記荒節および枯節の少なくとも一方からなるかつお節を得ることができる。
本発明に使用するかつお節は、水洗およびブラッシングすることが好ましい。水洗およびブラッシングをすることにより、本発明の製造方法により得られるかつお節にかび、骨等の夾雑物が混入することを防ぐことができる。
By the above-mentioned manufacturing method, it is possible to obtain bonito flakes made of at least one of the rough bonito flakes and the dried bonito flakes.
The dried bonito flakes used in the present invention are preferably washed with water and brushed. By washing with water and brushing, it is possible to prevent contaminants such as mold and bones from being mixed into the bonito flakes obtained by the production method of the present invention.
次に切削工程について説明する。
前記切削工程は、前記かつお節を回転刃等に接触させて実施される。前記かつお節と回転刃等との接触角、接触圧力、回転刃の回転速度等を調節することにより、所望の厚みのかつお節を得ることができる。
Next, the cutting process will be explained.
The cutting process is performed by bringing the dried bonito flakes into contact with a rotary blade or the like. By adjusting the contact angle between the bonito flakes and the rotary blade, the contact pressure, the rotational speed of the rotary blade, etc., it is possible to obtain bonito flakes with a desired thickness.
以下に本発明の製造方法について実施例に基づき説明するが、本発明は以下の実施例により何ら限定されるものではない。 The manufacturing method of the present invention will be described below based on Examples, but the present invention is not limited to the following Examples.
１～４ｋｇのかつお原魚を使用して、身卸し工程を実施して、かつお節に不要な部分を除去した。
続いて身卸し済みのかつお原魚について、かつお原魚の中骨を基準として、中骨から腹側の魚肉を選別し、この腹側のかつお原魚に対して２重量％の改質多孔質酵母を使用して、８５～９０度の範囲で、６０～１２０分間煮熟工程を実施した。
次に焙乾・あん蒸工程および切削工程を経て、かつお節を得た。
Using 1 to 4 kg of raw bonito fish, a meat removal process was performed to remove parts unnecessary for bonito flakes.
Next, with respect to the bonito raw fish that has been removed, the ventral fish meat is sorted from the midbone of the bonito raw fish, and 2% by weight of modified porous yeast is added to the ventral side of the bonito raw fish. The boiling process was carried out at a temperature of 85 to 90 degrees for 60 to 120 minutes.
Next, dried bonito flakes were obtained through a roasting/humidification process and a cutting process.
ここで、本発明の開示において、雌節とは、かつおのうち、背中（上部）－中骨－腹（下部）を通る垂線を基準として、この垂線に垂直な水平面のうち、中骨を通る水平面以下の腹側の魚肉部分を使用して製造されたかつお節をいう。実施例１で得られたかつお節は雌節である。
なお、垂線とは、かつおを頭部側から観察した際に、背中（上部）－中骨－腹（下部）を通る線であって、かつおが重力の方向に対して左右どちらにも傾いていない場合の基準となる線をいう。
中骨は、かつおの頭部から尾部に伸びる骨の部分をいい、中骨から分岐して腹側や背中側に伸びる骨の部分は、本発明の開示では中骨には入らない。
また雄節とは、背中（上部）－中骨－腹（下部）を通る垂線を基準として、この垂線に垂直な水平面のうち、中骨と接触しない水平面より背中側の魚肉部分を使用して製造されたかつお節をいう。
Here, in the disclosure of the present invention, the female section refers to a perpendicular line that passes through the back (upper part), middle bone, and belly (lower part) of the bonito, and a horizontal plane that passes through the middle bone of the horizontal plane perpendicular to this perpendicular line. This refers to bonito flakes produced using the ventral part of the fish below the horizontal plane. The bonito flakes obtained in Example 1 are female bonito flakes.
Note that the perpendicular line is a line that passes through the back (upper part), middle bone, and belly (lower part) when observing the bonito from the head side, and indicates that the bonito is tilted to the left or right with respect to the direction of gravity. A line that serves as a reference when there is no such line.
The middle bone refers to the part of the bone that extends from the head to the tail of the bonito, and the part of the bone that branches from the middle bone and extends toward the ventral side or back side does not fall into the middle bone in the disclosure of the present invention.
The male segment is defined as the part of the fish flesh on the back side of the horizontal plane perpendicular to this perpendicular line that does not come into contact with the midbone, based on a perpendicular line that passes through the back (upper part) - middle bone - abdomen (lower part). Refers to manufactured bonito flakes.
実施例１では、改質多孔質酵母として、富士食品工業社から入手した商品名モイテックスＳＴＤを使用した。
得られたかつお節２５ｇを粉砕し、バイアル瓶に１．０ｇ入れて分析を実施した。分析にはガスクロマトグラフィー質量分析装置を用いて、得られたかつお節に含まれる香り成分を調べた。
クレゾール、フェノール、４－エチル－２－メトキシフェノール、２，６－ジメトキシフェノールおよび３，５－ジメトキシ－４－ヒドロキシトルエンを参照物質として使用し、ガスクロマトグラフィーにより検出された成分の、チャートにおけるそれぞれの面積比から相対値を算出した。
In Example 1, Moitex STD (trade name) obtained from Fuji Food Industry Co., Ltd. was used as the modified porous yeast.
25 g of the obtained dried bonito flakes were crushed and 1.0 g was placed in a vial for analysis. A gas chromatography mass spectrometer was used for analysis to examine the aroma components contained in the obtained bonito flakes.
Each of the components detected by gas chromatography in the chart using cresol, phenol, 4-ethyl-2-methoxyphenol, 2,6-dimethoxyphenol and 3,5-dimethoxy-4-hydroxytoluene as reference substances The relative value was calculated from the area ratio.
ガスクロマトグラフィー質量分析装置の分析条件は次の通りである。
・使用機器：Ａｇｉｌｅｎｔ社製、ＨＳ：７６９７Ａ、ＧＣ（ガスクロマトグラフィー）：７８９０Ｂ、ＭＳ（質量分析装置）：５９７７Ａ
・測定サンプル量：１．０ｇ／バイアル、加熱条件１２０度、３０分間
・ガスクロマトグラフィー測定条件：カラム：ＤＢ－ＷＡＸ 温度：５０度（２分間）を保った後、５度／分の速度で加温し、２３０度で２分間保持した。キャリアガスにヘリウムを使用し、キャリアガスの流量は１ｍｌ／分とした。
・検出条件：ＴＩＣ（トータルイオンクロマトグラム）モード
・質量分析条件：測定する質量範囲（ｍ／ｚ）は３５～３５０である。
The analysis conditions of the gas chromatography mass spectrometer are as follows.
・Equipment used: Agilent, HS: 7697A, GC (gas chromatography): 7890B, MS (mass spectrometer): 5977A
・Measurement sample amount: 1.0 g/vial, heating condition 120 degrees, 30 minutes ・Gas chromatography measurement conditions: Column: DB-WAX Temperature: After maintaining 50 degrees (2 minutes), at a rate of 5 degrees/minute It was heated and held at 230 degrees for 2 minutes. Helium was used as the carrier gas, and the flow rate of the carrier gas was 1 ml/min.
・Detection conditions: TIC (total ion chromatogram) mode ・Mass spectrometry conditions: The mass range (m/z) to be measured is 35 to 350.
結果を図１に示す。雌節の場合に魚臭さを感じさせず、燻香にすぐれるかつお節が得られることから、特にすぐれた効果が発揮されることが分かる。 The results are shown in Figure 1. In the case of female bonito flakes, it can be seen that particularly excellent effects are obtained, since bonito flakes with no fishy odor and excellent smoky aroma can be obtained.
［比較例１］
実施例１の場合で、改質多孔質酵母を身卸し済みのかつお原魚に対して０．５重量％使用した他は、実施例１の場合と全く同様の操作を実施した。
結果を図１に示す。
[Comparative example 1]
In the case of Example 1, the operation was exactly the same as in Example 1, except that 0.5% by weight of the modified porous yeast was used with respect to the raw bonito fish that had been harvested.
The results are shown in Figure 1.
［比較例２］
実施例１の場合で、改質多孔質酵母を身卸し済みのかつお原魚に対して５重量％使用した他は、実施例１の場合と全く同様の操作を実施した。
結果を図１に示す。
[Comparative example 2]
In the case of Example 1, the operation was exactly the same as in Example 1, except that 5% by weight of the modified porous yeast was used with respect to the raw bonito fish that had been harvested.
The results are shown in Figure 1.
［比較参照例１］
実施例１の場合で、改質多孔質酵母に替えて、プロテアーゼを反応させていない点のみが異なる酵母細胞を身卸し済みのかつお原魚に対して０．５重量％使用した他は、実施例１の場合と全く同様の操作を実施した。
結果を図１に示す。
[Comparative reference example 1]
In the case of Example 1, except that instead of the modified porous yeast, 0.5% by weight of yeast cells, which differed only in that they were not reacted with protease, was used based on the harvested raw bonito fish. Exactly the same operation as in Example 1 was carried out.
The results are shown in Figure 1.
［比較参照例２］
実施例１の場合で、改質多孔質酵母に替えて、プロテアーゼを反応させていない点のみが異なる酵母細胞を身卸し済みの雌のかつお原魚に対して２重量％使用した他は、実施例１の場合と全く同様の操作を実施した。
結果を図１に示す。
[Comparative reference example 2]
In the case of Example 1, except that instead of the modified porous yeast, 2% by weight of yeast cells, which differed only in that they were not reacted with protease, were used for the female raw bonito fish that had already been harvested. Exactly the same operation as in Example 1 was carried out.
The results are shown in Figure 1.
［比較例３］
比較例１の場合で、身卸し済みのかつお原魚について、背中（上部）－中骨－腹（下部）を通る垂線を基準として、この垂線に垂直な水平面のうち、中骨と接触しない水平面より背中側の魚肉部分を選別し、この背中側のかつお原魚を使用した他は、比較例１の場合と全く同様の操作を実施した。
結果を図２に示す。
[Comparative example 3]
In the case of Comparative Example 1, for the unloaded bonito raw fish, based on the perpendicular line passing through the back (upper part) - middle bone - abdomen (lower part), among the horizontal planes perpendicular to this perpendicular line, the horizontal plane that does not come into contact with the middle bone. The same operation as in Comparative Example 1 was carried out, except that the fish meat part closer to the back was selected and the raw bonito fish from this back side was used.
The results are shown in Figure 2.
実施例１の場合で、身卸し済みのかつお原魚について、背中（上部）－中骨－腹（下部）を通る垂線を基準として、この垂線に垂直な水平面のうち、中骨と接触しない水平面より背中側の魚肉部分を選別し、この背中側のかつお原魚を使用した他は、実施例１の場合と全く同様の操作を実施した。
結果を図２に示す。
In the case of Example 1, for the filleted bonito raw fish, a vertical line passing through the back (upper part) - backbone - belly (lower part) was used as a reference, and among the horizontal planes perpendicular to this vertical line, the fish meat portion on the back side of the horizontal plane that does not contact the backbone was selected, and this back side of the bonito raw fish was used. Except for this, the same operations as in Example 1 were carried out.
The results are shown in Figure 2.
［比較参照例３］
比較参照例１の場合で、身卸し済みのかつお原魚について、背中（上部）－中骨－腹（下部）を通る垂線を基準として、この垂線に垂直な水平面のうち、中骨と接触しない水平面より背中側の魚肉部分を選別し、この背中側のかつお原魚を使用した。また、改質多孔質酵母に替えて、プロテアーゼを反応させていない点のみが異なる酵母細胞を身卸し済みのかつお原魚に対して０．５重量％使用した他は、比較例１の場合と全く同様の操作を実施した。
結果を図２に示す。
[Comparative reference example 3]
In the case of Comparative Reference Example 1, for the unloaded bonito raw fish, based on the perpendicular line passing through the back (upper part) - middle bone - belly (lower part), the horizontal plane perpendicular to this perpendicular line that does not come into contact with the middle bone. The fish flesh on the back side of the horizontal plane was selected, and the raw bonito fish from this back side was used. In addition, in place of the modified porous yeast, 0.5% by weight of yeast cells, which differed only in that they were not reacted with protease, was used based on the raw bonito fish that had already been harvested. Exactly the same operation was carried out.
The results are shown in Figure 2.
［比較参照例４］
実施例１の場合で、身卸し済みのかつお原魚について、背中（上部）－中骨－腹（下部）を通る垂線を基準として、この垂線に垂直な水平面のうち、中骨と接触しない水平面より背中側の魚肉部分を選別し、この背中側のかつお原魚を使用した。また改質多孔質酵母に替えて、プロテアーゼを反応させていない点のみが異なる酵母細胞を身卸し済みのかつお原魚に対して０．５重量％使用した他は、実施例１の場合と全く同様の操作を実施した。
結果を図２に示す。
[Comparative reference example 4]
In the case of Example 1, for the unloaded bonito raw fish, based on the perpendicular line passing through the back (upper part) - middle bone - belly (lower part), among the horizontal planes perpendicular to this perpendicular line, the horizontal plane that does not contact the middle bone. The fish flesh on the back side was selected and the raw bonito fish from this back side was used. In addition, in place of the modified porous yeast, yeast cells were used in an amount of 0.5% by weight based on the harvested bonito raw fish, except that they were not reacted with protease. A similar operation was performed.
The results are shown in Figure 2.
図１および図２から分かる通り、かつお原魚に対して１～３重量％の改質多孔質酵母を使用した場合にのみ、魚に由来する臭みの問題がなく、燻香に優れるかつお節を得ることができる。 As can be seen from Figures 1 and 2, only when using 1 to 3% by weight of modified porous yeast based on raw bonito fish can you obtain bonito flakes with excellent smoky flavor and no odor problems derived from fish. be able to.
本発明によれば、かつおを用いて、魚臭さを感じさせない、燻香に優れるかつお節を提供することができる。これにより、安定した品質のかつお出汁を用いて、広く食品産業に貢献することができる。 According to the present invention, using bonito, it is possible to provide bonito flakes that do not have a fishy odor and have excellent smoky flavor. This makes it possible to widely contribute to the food industry by using bonito soup stock of stable quality.
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