【発明の詳細な説明】[Detailed description of the invention]
本発明は、品質が安定し、保存性が向上した煮
干の製造法に関する。煮干は、古来より鰹節と並
んでダシの原料として広く用いられてきている。
しかし、煮干はその脂質が酸化されやすく、酸敗
による異臭が発生して保存性に乏しいため各種の
酸化防止剤が使用されているが、これらは効果が
非常に劣るため、この等の酸化防止剤をつかわな
いで保存安定性を付与することが望まれてきてい
る。従つて、保存性のよい煮干を得、良質の煮干
だしが簡単に得られることが望まれている。
本発明者らは上記課題について検討した結果、
鰯の煮干を特定の条件で焙乾を行うことにより、
煮干に保存性を付与することが可能となり、品質
の良い煮干だしを得ることが可能となることを発
見し、本発明を完成した。
即ち、本発明は、煮干を品温70℃以下にて１乃
至６時間焙乾を行うことを特徴とする保存性を付
与した煮干の製造法である。
本発明は片口鰯、真鰯、うるめ鰯等の鰯から製
造された煮干を品温70℃以下にて１乃至６時間焙
乾を行う事にある。これらは、煮干の香味を失わ
ない範囲で、他の風味原料を混合することができ
る。焙乾を行う設備は通常の鰹節の焙乾工程と同
様に行うことができるが、焙乾温度が低いことに
特徴がある。鰹節における焙乾効果は、着煙によ
る生ぐさみの除去、及びその独特な燻煙風味の付
与として知られているが、本発明においては、煮
干の風味を損うことなく酸化を防止し保存安定性
を付与することにある。
焙乾温度は、鰹節と同様の、90℃以上で行なう
と煮干の場合焙乾中に油分の劣化が生じたり褐変
による品質の劣化が生じて好ましくなく、焙乾温
度に品質劣化防止のため70℃以下、好ましくは50
乃至65℃にて行なうことが良い。
煮干は強い調味効果に特徴があるが、その生臭
みを有する独特な味風味を伴うものであり、鰯を
鰹節と同様な手法で燻煙を行うとその独特な味風
味が失われて雑節の一種である鰹節になり、煮干
としての価値がが失われてしまう。
本発明の焙乾処理は、着煙量と煮干の品質（官
能評価）及び保存性との関係から決定され、品温
70℃以下にて１乃至６時間行うものであり、煮干
独特の味風味を損う事のない煮干を得ることがで
きる。
焙乾時間は使用する焙乾装置に応じて、目的と
する着煙量が得られる様に処理時間を決めれば良
いが、発明者らが用いた鰹節製造用の焙乾庫では
１乃至６時間おこなえばよく、保存性の良い煮干
が得られ、篤に３乃至４時間程度の焙乾で好まし
い煮干が得られる。
本発明の焙乾処理した煮干は、そのまま使用す
ることもできるが、加工食品または調味料などに
使用するときは殺菌して用いることもできる。殺
菌機としては、エクストルーダー、オートクレー
ブ、蒸熱気流殺菌機などを用いることができ、殺
菌機で処理できる程度にハンマークラツシヤーな
どで粗く粉砕した後、殺菌する。エクストルーダ
ーを用いる場合には120℃乃至150℃にて20秒乃至
２分間、オートクレーブを用いる場合には105℃
乃至120℃にて５分乃至30分間加熱すればよい。
蒸熱気流殺菌機を用いる場合には、圧力１Kg／
cm2乃至５Kg／cm2、130℃乃至170℃にて１秒乃至15
秒間加熱すれば、効率的に殺菌することもでき
る。
加熱条件は、この加熱範囲内である必要があ
り、この加熱温度又は時間以下では殺菌が不十分
であり、又、加熱温度又は時間が上記範囲以上で
は風味の劣化が著しく、煮干らしいコク味弱ま
り、いずれも好ましくない。
本発明の煮干の製造法により、品質が安定し、
約１年間風味の劣化がなく、保存性が向上した煮
干を得ることができる。更に、煮干を粉砕し、各
種アミノ酸調味料、核酸調味料、有機酸或はその
塩類、糖類、エキス類、蛋白加水分解物などの調
味料素材の１種類以上と混合し、必要により造粒
して、風味調味料を製造することもできる。
これらの混合割合については、ウルメ節等５重
量％乃至30重量％、グルタミン酸ナトリウム10重
量％乃至50重量％、食塩５重量％乃至50重量％で
あればよく、この範囲外では味のバランスがくず
れ好ましくなく、また、後の粉砕工程でウルメ節
等の油分により困難となる場合もある。
特に糖類を加えた場合にはコク味があり好まし
い。糖類の添加量は40重量％以下が好ましい。
上記原料が、その重量範囲内にあれば、他の調
味料を含有させることもでき、具体的には、イノ
シン酸ナトリウムなどの核酸系調味料、コハク酸
等の有機酸或はその塩類、アスパラギン酸、その
他のアミノ酸、或はその塩類、各種エキス、蛋白
質加水分解等の天然調味料などを含有させること
が出来る。これらの原料を適宜混合粉砕する。混
合粉砕の方法は特に限定する必要はなく、造粒に
支障ないか或は外観上違和感を与えない程度に出
来ればどんな装置を用いてもよい。又、原料によ
つては、粉砕後に混合してもよい。好ましくは粗
粉砕後、微粉砕する２段粉砕処理が好ましい。
更に、該混合粉砕物に水又は調味液を加え混練
した後乾燥し造粒物とすることもできる。調味液
としては前記した他の調味原料の一種又は二種以
上を適宜溶解した調味液を用いることが出来、粉
体物１重量部に対して水又は調味液を0.02重量部
乃至0.10重量部用いれば好ましい造粒物が得られ
る。好ましくは、水又は調味液の他に、結合剤な
どを加えて造粒して乾燥することによつて機能の
異なつた顆粒状風味調味料を作ることも出来る。
混練、造粒、乾燥方法については特に限定する
必要はなく、一般の混練、造粒、乾燥装置を用い
ることが出来、具体的には、ニーダー、Ｖ型混合
機、押出し造粒機、粒動造粒機、攪拌造粒機、流
動乾燥機、真空乾燥機などがある。
粉末混合物又は造粒物は、乾燥し、好ましくは
篩分した製品とする。
以下実施例により本発明を説明する。
実施例 １
酸化防止剤の入つていない製造直後の体長10cm
程度の片口鰯の煮干を用い、庫内温度60℃、湿度
約60％の焙乾庫を用いて焙乾を行い、煮干を得
た。これの煮干各々を500ｇずつを0.4mmのポリエ
チレン袋に封入し、室温して保存試験を行い１ケ
月毎にサンプリングを行つて官能評価を行つた。
結果を表１に示す。
The present invention relates to a method for producing dried sardines with stable quality and improved storage stability. Along with bonito flakes, dried sardines have been widely used as a raw material for making dashi since ancient times.
However, the lipids of dried sardines are easily oxidized, which causes off-flavors due to rancidity, resulting in poor storage stability. It has been desired to impart storage stability without using. Therefore, it is desired to obtain dried sardines with good shelf life and to easily obtain high-quality dried sardines stock. As a result of the inventors' examination of the above-mentioned problems,
By roasting dried sardines under specific conditions,
The present invention was completed based on the discovery that it is possible to impart preservability to dried sardines and to obtain high-quality dried sardines stock. That is, the present invention is a method for producing dried sardines with preservability, which is characterized by roasting dried sardines at a temperature of 70° C. or lower for 1 to 6 hours. The present invention involves roasting dried sardines produced from sardines such as katakuchi sardines, red sardines, and plum sardines at a temperature below 70°C for 1 to 6 hours. These can be mixed with other flavor materials as long as the flavor of dried sardines is not lost. The drying equipment can be used in the same way as the normal drying process for dried bonito flakes, but the drying temperature is low. The roasting effect of dried bonito flakes is known as the removal of raw fish by smoking and the imparting of its unique smoky flavor, but in the present invention, it is possible to prevent oxidation and preserve the dried bonito without impairing the flavor of the dried bonito. The purpose is to provide stability. The roasting temperature is the same as for dried bonito flakes, and if dried at 90℃ or higher, it is undesirable because the oil content of dried sardines will deteriorate during roasting or the quality will deteriorate due to browning. below ℃, preferably 50
It is preferable to carry out at a temperature of 65°C to 65°C. Dried sardines are characterized by their strong seasoning effect, but they also have a unique taste and flavor with a raw smell.If sardines are smoked in the same way as bonito flakes, that unique taste and flavor will be lost and it will turn into miscellaneous dried sardines. It becomes bonito flakes, a type of dried sardine, and loses its value as dried sardines. The roasting process of the present invention is determined from the relationship between the amount of smoke, the quality (sensory evaluation) of dried sardines, and the storage stability.
The process is carried out at 70°C or lower for 1 to 6 hours, and dried sardines can be obtained without losing the unique taste and flavor of dried sardines. The drying time can be determined depending on the drying equipment used to obtain the desired amount of smoke, but in the drying oven used by the inventors for producing dried bonito flakes, it takes 1 to 6 hours. You can obtain dried sardines with good storage stability, and in particular, you can obtain preferable dried sardines by roasting for about 3 to 4 hours. The dried anchovies of the present invention can be used as they are, but when used in processed foods or seasonings, they can also be sterilized. As a sterilizer, an extruder, an autoclave, a steam-heated airflow sterilizer, etc. can be used, and the material is sterilized after being coarsely crushed with a hammer crusher or the like to the extent that it can be processed by the sterilizer. If using an extruder, heat at 120°C to 150°C for 20 seconds to 2 minutes; if using an autoclave, heat at 105°C.
It may be heated for 5 to 30 minutes at a temperature of 120°C to 120°C. When using a steam hot airflow sterilizer, the pressure is 1Kg/
cm 2 to 5Kg/cm 2 , 1 second to 15 at 130℃ to 170℃
It can also be effectively sterilized by heating for a few seconds. The heating conditions must be within this heating range; if the heating temperature or time is below this, sterilization will be insufficient, and if the heating temperature or time is above the above range, the flavor will be significantly deteriorated, and the rich flavor typical of dried sardines will be weakened. , both are unfavorable. The method for producing dried sardines of the present invention ensures stable quality,
It is possible to obtain dried sardines with improved shelf life and no deterioration in flavor for about one year. Furthermore, dried sardines are crushed, mixed with one or more types of seasoning materials such as various amino acid seasonings, nucleic acid seasonings, organic acids or their salts, sugars, extracts, and protein hydrolysates, and granulated if necessary. It is also possible to produce flavor seasonings. The mixing ratio of these should be 5% to 30% by weight of ground beef flakes, 10% to 50% by weight of monosodium glutamate, and 5% to 50% by weight of salt. Outside this range, the taste will be unbalanced. This is not preferable, and the subsequent grinding process may become difficult due to the oil content of dried plum flakes. Especially when sugars are added, it has a rich taste and is preferable. The amount of sugar added is preferably 40% by weight or less. As long as the above-mentioned raw materials are within the weight range, other seasonings can be included. Specifically, nucleic acid seasonings such as sodium inosinate, organic acids or their salts such as succinic acid, asparagine, etc. It can contain acids, other amino acids or their salts, various extracts, natural seasonings such as protein hydrolysis, and the like. These raw materials are appropriately mixed and ground. The method of mixing and pulverization is not particularly limited, and any device may be used as long as it does not interfere with granulation or gives an unnatural appearance. Depending on the raw material, it may be mixed after pulverization. Preferably, a two-stage pulverization process in which coarse pulverization is followed by fine pulverization is preferred. Furthermore, it is also possible to add water or a seasoning liquid to the mixed and pulverized product, knead it, and then dry it to obtain a granulated product. As the seasoning liquid, a seasoning liquid in which one or more of the above-mentioned other seasoning raw materials are suitably dissolved can be used, and 0.02 parts by weight to 0.10 parts by weight of water or seasoning liquid is used per 1 part by weight of the powder. A preferable granulated product can be obtained. Preferably, granular flavor seasonings with different functions can be made by adding a binder or the like in addition to water or a seasoning liquid, granulating and drying the granules. There is no need to specifically limit the kneading, granulation, and drying methods, and general kneading, granulation, and drying equipment can be used. Specifically, kneader, V-type mixer, extrusion granulator, granulator, etc. There are granulators, stirring granulators, fluidized fluid dryers, vacuum dryers, etc. The powder mixture or granulation is a dry, preferably sieved product. The present invention will be explained below with reference to Examples. Example 1 Body length 10 cm immediately after production without antioxidants
Using dried sardines of about 100 ml, dried sardines were roasted in a drying oven with an internal temperature of 60°C and a humidity of about 60% to obtain dried sardines. 500 g of each dried sardine was sealed in a 0.4 mm polyethylene bag and kept at room temperature for a storage test, and samples were taken every month for sensory evaluation.
The results are shown in Table 1.
【表】
この煮干をハンマークラツシヤー（スクリーン
径10M／Ｍ）で粗砕した（水分３％）。この粗砕
した煮干を蒸熱気流殺菌機にて、圧力３Kg／cm2、
加熱温度を120、140、160、180℃に設定し、15秒
乃至３秒間加熱した後の煮干の生存菌数を測定し
た。このウルメ節１重量部に、グルタミン酸ナト
リウム３重量部、食塩３重量部、糖類2.2重量部
を加えて混合粉砕し、蛋白質加水分解物により乾
物とし0.8重量部相当量を含む調味液1.3重量部を
加え押出し造粒を行い、風味調味料の顆粒として
品質を官能評価した。結果を表２に示す。[Table] This dried sardine was crushed using a hammer crusher (screen diameter 10M/M) (water content 3%). The coarsely crushed dried sardines were sterilized using a steam-heated airflow sterilizer at a pressure of 3 kg/cm 2 .
The heating temperature was set to 120, 140, 160, and 180°C, and the number of viable bacteria in the dried sardines after heating for 15 to 3 seconds was measured. To 1 part by weight of this plum flakes, 3 parts by weight of sodium glutamate, 3 parts by weight of salt, and 2.2 parts by weight of sugars were added, mixed and ground, dried with protein hydrolyzate, and 1.3 parts by weight of a seasoning liquid containing an amount equivalent to 0.8 parts by weight was prepared. Addition extrusion granulation was performed, and the quality of flavor seasoning granules was sensory evaluated. The results are shown in Table 2.
【表】
実施例 ２
実施例１にて得られた実施番号３の煮干を粉砕
して得られた煮干粉20部に対し、アミノ酸系の調
味料20部、食塩30部、砂糖20部を加え、煮干風味
調味料を得た。これと、製造時に酸化防止剤
BHAが50ppm添加されている煮干を用いた他は
同様にして作つた調味料とを実施例１と同様の保
存試験を行つた。結果を表３に示す。[Table] Example 2 To 20 parts of dried sardines powder obtained by crushing the dried sardines of Example No. 3 obtained in Example 1, 20 parts of amino acid seasoning, 30 parts of salt, and 20 parts of sugar were added. , a dried sardine-flavored seasoning was obtained. In addition to this, antioxidants are added during manufacturing.
A storage test similar to that in Example 1 was conducted using a seasoning prepared in the same manner, except that dried sardines to which 50 ppm of BHA had been added were used. The results are shown in Table 3.
【表】
実施例 ３
表１に示す実施番号２の煮干をハンマークラツ
シヤー（スクリーン径10ｍ／ｍ）で粗砕した（水
分13％）。この粗砕した煮干を蒸熱気流殺菌機に
て、表４に示す条件にて加熱した後の煮干の生存
菌数を測定した。また各々の条件で殺菌した煮干
粗砕した品１重量部に、グルタミン酸ナトリウム
３重量部、食塩３重量部、糖類2.2重量部を加え
て混合粉砕し、蛋白加水分解物により乾物とし
0.8重量部相当量を含む調味液1.3重量部を加え、
押出し造粒を行い風味調味料の顆粒とし、品質を
官能評価した。
結果を表４に示す。[Table] Example 3 The dried sardines of Example No. 2 shown in Table 1 were crushed using a hammer crusher (screen diameter 10 m/m) (water content 13%). The coarsely crushed dried sardines were heated in a steam-heated airflow sterilizer under the conditions shown in Table 4, and the number of viable bacteria in the dried sardines was measured. In addition, 3 parts by weight of sodium glutamate, 3 parts by weight of salt, and 2.2 parts by weight of sugars were added to 1 part by weight of the dried and coarsely crushed product sterilized under each condition, mixed and pulverized, and dried as a protein hydrolyzate.
Add 1.3 parts by weight of seasoning liquid containing the equivalent of 0.8 parts by weight,
Extrusion granulation was performed to obtain flavor seasoning granules, and the quality was sensory evaluated. The results are shown in Table 4.
【表】【table】