JPH0260565A - Stabilization of extract flavor of fishes and shellfishes or animal meat - Google Patents

Abstract

PURPOSE:To make flavor of extracts possible to remain in extract without volatilization in a long period of time by adding sugars to extract of fishes and shellfishes or animal meat so as to maintain final concentration at least a specific concentration. CONSTITUTION:Sugars such as grape sugar, malt sugar, thick malt syrup or dextrin is gradually added to extract of fishes and shellfishes or animal meat maintained in a temperature ranging from normal temperature to 70 deg.C and simultaneously stirred, then final sugar concentration is made to >=45%, preferably >=55%.

Description

[Detailed Description of the Invention] <Industrial Application Field> The seafood or meat extract of the seafood or meat extract flavor of the present invention is used as a seasoning in various foods and drinks. This is to impart not only the taste but also the flavor to the food and drink.

For example, the purpose of using crab extract is to impart a crab taste and crab flavor to the food or drink to which it is added, and the purpose of using crab extract is to impart a crab flavor to the food or drink to which it is added, and the purpose of using crab extract is to impart a beef flavor to the food or drink to which it is added.

<Problems to be solved by the invention> In order to meet these demands, various seafood extracts and meat extracts are commercially available. Extracts of the state are not provided.

Means for Solving Problems> The present inventors researched a method for retaining the flavor of extracts in extracts for a long period of time without volatilization, and found that when sugars were added to extracts, We have found that the physical properties of extracts change when sugars are added above a certain concentration, and at the same time, the extracts become almost odorless.

The present invention has been completed based on such knowledge, and is characterized by adding and mixing sugars to a fish and shellfish extract or a livestock meat extract to a final concentration of 45% or more. Alternatively, it is a method for stabilizing meat extract flavor.

The present invention will be specifically explained below. Seafood extracts that can be used in the present invention include shrimp, crab, sardines, tuna, bonito, bonito flakes, oysters, etc., and meat extracts include cow, pig, and chicken extracts. It is an extract of etc.

These extracts are usually obtained by adding water to seafood or meat raw materials under normal pressure or pressurization, and heating them to obtain kistrin, etc., and these saccharides can be extracted by selecting one or more of these saccharides as appropriate. can be used.

The method for adding sugars is to gradually add sugars to the extract kept at room temperature to 70°C while stirring. Furthermore, if desired, for example, guar gum, locust bean gum,
In addition to viscous gums such as tragacanth gum, karaya gum, carrageenan, and xanthan gum, for example, casein, sodium caseinate, soybean protein, gluten, egg white, gelatin, etc., waste liquid from keering, cooking liquid, and their concentrates, or seafood. Alternatively, hydrolysates of livestock meat, such as extracts of hydrochloric acid decomposition products, can also be used.

Examples of sugars to be added to extracts include monosaccharides, trisaccharides, and trisaccharides such as glucose, fructose, galactose, maltose, and sucrose, as well as water-soluble starch hydrolysates with various DEs, such as starch syrup and sugar syrup. chemical seasonings, animal and vegetable oils,
Food coloring and flavoring agents can also be added.

Although the amount of saccharides added varies somewhat depending on the type of extract, it is necessary to have a final saccharide concentration of at least 45% or more, preferably 55% or more.

When sugars are added to extracts to reduce C., the viscosity of the extracts gradually increases, and when the sugar concentration reaches 45% or more, the physical properties of the extracts change from liquid to paste-like. In this product, almost no extract flavor can be sensed sensually.

The extracts obtained in this way are diluted with water or the like to lower the sugar concentration, thereby developing flavor again.

Although it is not clear how this state occurs, it is likely that a small hydrophobic region is formed by hydrogen bonds between sugar molecules in a highly concentrated sugar solution. The protein content in the extract was obtained for the hydrophobic region.

In addition, each sample was placed in a petri dish and left open in a constant temperature room at 30°C for 30 days, then diluted 5 times with water and sensory evaluated for flavor strength (Flavor (2)). The results shown in the table were obtained.

It is presumed that the flavor molecules of the extract are trapped in the hydrophobic region of the first surface, making it impossible to sense the flavor sensually.

An experimental example is shown below.

Experimental example Sucrose was added to commercially available crab extract (manufactured by Yaizu Suisan Kogyo Co., Ltd.) to adjust the final sugar concentration to 10-60%, and the sensory evaluation (flavor fl) and viscosity of these were measured.Table 1 East B type viscometer shown in &1 to 5 uses rotor &3, rotation speed 6 Or, p, m.

Oni 6-7 uses 3 rotors, rotation speed 12 r, p, m
.

NL8-9 uses rotor NIL4, rotation speed 6 r, p
, m.

*Chestnut I feel the crab-like flavor very strongly +++ I feel it strongly ++ I feel it weak + I feel it faintly ± I hardly notice the flavor 10 Flavor immediately after adding sugar (2
After standing at 130℃ for 30 days, it was diluted 5 times.As is clear from the above experimental example, the final concentration of sugars was 45%.
The flavor of extracts added at % or more is retained in the extract without volatilization, and the strength and flavor are developed by diluting with water etc. to lower the sugar concentration. It can be effectively used in various food industries as a stabilization method.

In addition, extracts to which sugars have been added are in the form of a paste, but
Even if this product is vacuum-dried or freeze-dried to form a powder, the effect remains the same, so depending on the application, it may be used as a powder.

<Example> Saccharides were added and mixed to various commercially available extracts shown in Table 2 while stirring until the final concentration was 50% or more to obtain an extract paste.

The cholera extract paste was spread on a Petri dish, left for 3 months at room temperature, diluted 5 times with water, and subjected to flavor sensory evaluation. The results shown in Table 2 were obtained.

No. table A bonito flakes extract paste was obtained.

Further, this extract paste was dried in vacuum to obtain a powder type extract powder.

After these extract pastes and extract powders were left open for 3 months, they were added at 20% to commercially available dark soy sauce, and the flavor of the soy sauce was sensory-evaluated, and the soy sauce had a strong crab-like flavor.

[Brief explanation of the drawing]

The attached drawing shows the relationship between sugar concentration and viscosity in the extract in experimental examples. Example 2

Claims (1)

[Claims] A method for stabilizing a seafood or meat extract flavor, which comprises adding and mixing sugars to the seafood or meat extract to a final concentration of 45% or more.