JPH01148170A - Preparation of extract of fish and shellfishes - Google Patents

Abstract

PURPOSE:To obtain an extract of fishes and shellfishes having excellent body and tastiness, etc., by grinding fresh fishes and shellfishes, adding a hydrolase of proteins, fats, etc., and common salt, aging the resultant blend, adding an edible oil, boiling or steaming the blend, concentrating, filtering the blend, adding a paste and emulsifying agent to the filtrate and emulsifying the filtrate. CONSTITUTION:Fresh fishes and shellfishes (e.g., neon flying squid) are ground and a hydrolase (e.g., lipase) of proteins, fats, etc., and common salt are added. The resultant blend is then aged to form and increase amino acids, etc. An edible oil (e.g., salad oil) is subsequently added to the resultant autolyzed salted muscular or visceral liquid to form an oily layer of a suitable thickness on the surface of the liquid. The obtained liquid is then boiled or steamed in a cooker, concentrated and filtered to provide a filtrate of mixed oils and water. A paste (e.g., sodium alginate) and emulsifying agent (e.g., guar gum) are added to the resultant filtrate and the obtained blend is stirred and emulsified to afford an extract of the fishes and shellfishes preferably usable as base for soup, broth, etc.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a fish and shellfish extract.

Fish and shellfish originally contain ``umami'' components such as various free amino acids, peptides, nucleotides, and organic acids.

For this reason, the fish and shellfish extracts from which these are extracted are rich in flavor unique to each fish and shellfish, and are used as the base for various edible soups and as ``dashi stock'', as well as in the production of a wide variety of processed foods. It is widely used as a seasoning.

However, the conventional method for producing this fish and shellfish extract is to simply boil raw fish and shellfish to elute and concentrate the "umami" components.

Therefore, the "umami" components obtained from this are only within the range of limited types and amounts of components possessed by the fish and shellfish themselves as raw materials, and the unique flavor is lost during boiling and concentration. There is a disadvantage that it evaporates into the air and decreases along with the evaporating water vapor.

Therefore, in order to eliminate these drawbacks, the present invention creates or increases the type and amount of the "umami" component contained in the raw material itself, thereby creating the so-called -layer "richness" and "umami" component. The purpose of the present invention is to provide the most effective method for producing a milky fish and shellfish extract with homogeneous ingredients, which is capable of efficiently collecting a concentrated extract rich in oil content, and which prevents oil separation. .

First, as preliminary knowledge of the present invention, we will explain the "salt and soy products" that are most closely related to the present invention. In addition, it is a liquid taste food or seasoning that is self-digested and matured. In other words, through this treatment, various enzymes such as endopeptidase and several types of exopeptidases in fish and shellfish produce and increase various amino acids (umami components).For example, glutamic acid, etc. Academically, there are cases where the number of cases increases by three times.

Therefore, in the present invention, utilizing the above-mentioned theory of the production and increase of amino acids through autolysis in salt and soy products, it is incorporated into the first step of the production method of the present invention, and the umami components are first added. , more produced than the raw material fish and shellfish,
The aim is to increase this. Traditionally, salt and soy products have been referred to as completed luxury foods or seasonings, but according to the present invention, this type of liquid obtained in the first step is an intermediate material in the manufacturing process and cannot be used as a product. Since it is not a salt and soy product, it will be referred to as a "salt and soy solution" in the present invention. The so-called commercial value of this salt and soy solution, such as its shape, color, texture, etc., is not a problem, so there is no need to worry too much about the parts and composition of the raw fish and shellfish, other than the meat quality. It is also possible to use a mixture of inedible parts such as the head, internal organs, bones, fins, and skin, and add salt and enzymes that decompose proteins, etc.
The first step incorporates a production method that aims to produce and increase amino acids by ripening at an early stage.

Next, in the second step, tasteless and odorless edible oil is mixed into the obtained salt and soy solution in a boiling pot so as to cover the surface layer of the salt and soy solution to an appropriate thickness, and the mixture is boiled and concentrated. By,
The flavor components emitted into the air along with water vapor are buffered, prevented, or captured and absorbed by the oil layer that floats to the surface, and the collection of flavor components as an extract is made more efficient by completely blocking and heating. When boiling, it has appropriate pressure resistance, ventilation, and elasticity depending on the state of boiling, and is an ideal "closed lid" that cannot be obtained with conventional wood or iron. It is effective in making the process proceed smoothly.

Next, in the third and final step, the extract obtained by boiling and concentrating the salt and soy solution has oil and water separated, so an emulsifier and a thickening agent are added and stirred to form a homogeneous emulsion. It is to be. Through this treatment, it is possible to obtain an extract that is convenient for use, with no separation of oil and water (and no umami intensity depending on the part).

In this way, the present invention is not limited by the part or composition of fish and shellfish, but instead uses them as a raw material, crushes them, adds salt and digestive enzymes, and ripens them at an early stage to produce and increase the "umami" component. The obtained salt and soy sauce liquid is further added with an appropriate edible substance to form an oil layer on the surface of the liquid, which is then boiled to efficiently concentrate and collect the flavor components. The present invention relates to a method for producing a fish and shellfish extract, which is characterized by a step of homogeneously emulsifying the extract using a paste and an emulsifier.

This manufacturing method will be specifically explained below.

The raw fish and shellfish used as raw materials do not necessarily have to be the fleshy edible parts, but also the so-called waste parts, such as the head, internal organs, bones, fins, and skin, can also be used.

Wash this with clean water, drain thoroughly, crush it into a slurry using a grinder, add 10-15% salt and an appropriate amount of enzymes that decompose proteins and fats, and store it in a container at a temperature of 10 - 15
Store in a constant temperature room at ℃, stir the ingredients well up and down twice a day, and complete ripening in about 2 to 3 weeks.

Next, the salt and soy solution obtained in this way is transferred to a boiling pot and edible oil is mixed in. It is reasonable to add in the range of 3 to 5% to form a thickness that is most compatible with concentration and capture of flavor in the vapor.This is then boiled and heating is stopped when it is properly concentrated. Then, solid residue is removed using a wire mesh or a centrifugal bone M machine, and the oil-water mixture obtained by filtration is further mixed with an emulsifier such as gum kitanate or guar gum, and an appropriate amount of sodium alginate or starch as a thickening agent. A homogeneous fish and shellfish extract with stable quality was obtained by adding and stirring and emulsifying.

Next, examples of the present invention will be shown, but these are shown for the purpose of explaining the present invention, and the present invention is not limited to this scope.

Example When cooking purple squid, the peeled skin, which is removed as a waste part, is washed with water to remove impurities, and after draining under sufficient pressure, 10% of this raw material is mixed with 10% salt and catepens, which are proteolytic enzymes. Add a small amount of lipase, an oil-fat degrading enzyme, etc., store the mixture in a container, store it in a constant temperature room at 10°C, stir the charcoal material from above and below twice a day, and let it stand for 2 weeks. After forming an oil layer with a thickness of about 4C11 on the surface of the liquid, it is gently boiled over an open flame,
After 2 hours, when the mixture of oil and salt sauce was concentrated to 25% of the original concentration, heating was stopped, and the solid residue was removed using a 50-mesh stainless steel wire gauze to obtain an oil-water mixture. Appropriate amounts of a citanic acid gum emulsifier and a sizing agent of sodium alginate were added to this mixed solution, and the mixture was stirred with a stirring bar at 100 rpm for 3 minutes.
After 0 minutes, emulsification was completed and 25 kg of squid extract product was obtained.

This product is a brown, homogeneous, milky extract that is rich in the rich flavor unique to squid and contains a high concentration of salt, so it has excellent storage stability and can be used as a base for hot pot dishes and as a seasoning when processing squid senpei. It has been well received as an extremely effective and suitable food material.

Claims (1)

[Claims] Fresh fish and shellfish are ground and crushed, salt and enzymes that decompose proteins and fats are added, and edible oil is mixed into the salt and soy solution obtained by aging to form an oil layer of an appropriate thickness on the surface of the liquid. Let it form,
A method for producing a fish and shellfish extract, which comprises the steps of boiling and concentrating in a boiling pot, then adding a paste and an emulsifier to a filtered oil-water mixed filtrate, and emulsifying by stirring.