JPH0327240A - Method for treating flavorous raw material - Google Patents

Abstract

PURPOSE:To obtain a sanitary flavorous raw material, rich in unique aroma and flavor and containing a remarkably small amount of microorganisms by sterilizing various flavorous raw materials, such as dried bonito, with steam and then subjecting the raw materials to roasting and drying treatment. CONSTITUTION:Flavorous raw materials are sterilized with steam and then subjected to roasting and drying treatment. The steam sterilization is preferably carried out at >=100 deg.C for >=1min. FUSHIs (dried and smoked fish meat), such as dried bonito, dried frigate mackerel, dried mackerel, dried slender mackerel scad, dried sardine or dried round herring, and dried small fishes made from Japanese anchovy, spotlined sardine, round herring, etc., as a raw material are cited as the flavorous raw materials. The shape thereof may be any form of blocks, fragments and grains.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention is directed to the production of flavor raw materials that are hygienic and rich in unique aroma and flavor by significantly reducing the number of microorganisms of various species used in flavor seasonings. Regarding the law.

"Conventional techniques and their problems" Various flavor raw materials used in flavor seasonings, for example, in the case of bonito flakes, are made by boiling the raw fish sufficiently to denature the proteins and sterilize microorganisms originating from the raw fish. It is obtained by roasting and drying, which produces a moderate aroma due to the adhesion of smoke and smoke.However, there is a lot of manual labor and sanitary management may not be carried out, resulting in the risk of secondary contamination. There are sections with many microorganisms that appear to be.

Joints used as flavor raw materials in flavor seasonings must be hygienic from a health and hygiene perspective, and are usually sterilized beforehand to reduce the number of microorganisms below a certain level.

Most sterilization methods are steam sterilization or superheated steam sterilization, but these sterilization methods cause the steam to come into direct contact with the knots, which damages the aroma and flavor of the knots, causes them to become dry, and increases moisture content, resulting in poor shelf life. There are problems such as deterioration of

[Problems to be solved by the invention] As mentioned above, in order to use various knots as raw materials for flavor seasonings, the knots must be sterilized in advance, but the sterilization process does not degrade the flavor. There is a problem with that.

The present invention aims to solve this problem.

Means for Solving Problem F] The present inventors have conducted various studies in order to solve the above problems. As a result, the present inventors have found that by performing roasting treatment after steam sterilization, the number of bacteria is small and the organoleptic The present invention was completed based on the knowledge that it is possible to obtain flavor raw materials with the same quality as before sterilization and with less moisture.

In the present invention, target flavor raw materials include bonito flakes, Soda flakes,
Kushi such as mackerel, muro-bushi, sardine-bushi, and urume-bushi. It is a dried sardine made from anchovies, sardines, and Japanese sardines, and can be in the form of blocks, fragments, or granules.

Steam sterilization should be performed under conditions that do not deteriorate the quality of the joints as much as possible. Specifically, for example, if the center temperature of the node is 10
By heating at about 0°C to 110°C for 1 minute or more, preferably 3 minutes or more, knots with a reduced number of bacteria can be obtained. Excessive heating weakens the aroma and flavor of the knots, so heating at 100"C to 105C for 3 minutes or more and 15 minutes or less is preferable.

By roasting and drying the knots, the knots retain the aroma and flavor of the pre-sterilization state and have a reduced moisture content.

It is desirable that the drying be carried out in the usual drying chamber used for producing dried bonito flakes and the like. This makes it easy to adjust the smoke concentration in the hot air, and it is possible to finish imparting a predetermined smoke flavor and drying at the same time.

Specifically, for example, smoke is generated using the smoke generator shown in Figure 1l, heated by burning propane gas or the like using a gas burner, and hot air containing smoke at 70°C to 90"C is blown into the drying chamber. Roasted for 2 to 5 hours.At this time,
The basis density is adjusted by adjusting the valve t. It goes without saying that in the subsequent steps after steam sterilization, care must be taken to avoid secondary contamination by microorganisms.

The content of the present invention will be further explained below using experimental examples and examples.

Experimental Example 1 Commercially available Soudabushi produced in a conventional manner were arranged in a basket and set in a steam sterilization chamber. Steam was passed through a steam sterilization chamber at a temperature of 100°C to 105°C at the center of the joint for 3 minutes, 10 minutes, and 1 hour, respectively.
The samples held for 5 and 30 minutes were examined for general viable bacteria and changes in flavor, and the results shown in Table 1 were obtained.

The number of general viable bacteria in untreated Soudabushi was 3 x 10'/g, and the longer the sterilization time was, the lower the number of bacteria decreased to 10/g or less after 15 minutes, indicating a bactericidal effect.

As a result, microbiologically hygienic Muneta-bushi was obtained. However, the longer the sterilization time, the weaker the smoky aroma and the development of a raw grass odor, making it undesirable as a flavor ingredient.

General viable bacteria: According to the Food Sanitation Inspection Guidelines Flavor: Sterilized Soudabushi was crushed and suspended in 10 g of hot water and evaluated by 5 trained panelists Experimental Example 2 Sterilization from Experimental Example 1 The 30-minute Souda-bushi was divided into two parts, and one half was placed in the drying oven shown in Figure 1, and heated to 90°C and containing smoke, which was then ventilated and roasted for 5 hours. The other was dried for 5 hours with hot air at the same temperature and air volume as the former.

The obtained Soudabushi was ground, and a 2% hot water suspension was made in terms of dry matter, and the flavor was compared and evaluated by a panel of 20 trained people. The results are shown in Table-2.

Next, 8 people's sterilized, cultured and dried Souda-bushi and untreated Souda-bushi were compared and evaluated in the same manner, and the results are shown in Table 3.

The products roasted and dried after sterilization have a strong smoky and knotty flavor compared to those that have been sterilized and then dried with hot air.They have a stronger smoky and knotty flavor, are weaker, and are significantly preferred by taste (Table 2), and are equivalent to untreated products. It was recognized that the quality was as follows (Table 3).

Table 2 Evaluation results Water * Significant difference at 1% risk rate * 〃 5% 〃 Table 3 Evaluation results Also, Figure 2 shows the change in moisture content when the roasting process described in ``2'' was carried out.
As shown in the figure, the water content decreases over time.

When roasted for 5 hours, the moisture content was lower than that of the untreated product, ensuring a shelf life equal to or better than that of the untreated product.

Example 1 Commercially available dried anchovies produced by a conventional method were arranged in a basket, placed in a steam sterilization chamber, and steam was passed through the basket to ensure that the center temperature of the dried anchovies remained at IOO'C-105°C for LO minutes to perform sterilization.

After the sterilization was completed, they were placed in the flame drying chamber shown in Figure 1, exposed to hot air at 80''C containing a slight amount of smoke, and dried for 4 hours.

General viable bacteria and moisture were measured for each step, and the flavor was evaluated, and the results shown in Table 4 were obtained.

The product of the present invention (sterilized and roasted product) is more hygienic in terms of microorganisms than the untreated product, and has a good drying flavor and weak smoky aroma.

It was also confirmed that the flavor material had a low water content of 5% and had excellent storage stability.

[Effects of the Invention] According to the present invention, which is characterized by steam sterilization followed by roasting treatment, it is possible to make various flavor materials hygienic and have excellent flavor and preservability. The various flavor raw materials produced are extremely important raw materials for producing high-quality flavor seasonings, etc.

[Brief explanation of drawings]

FIG. 1 shows a specific example of a drying chamber used in the drying process of the present invention, and FIG. 2 shows changes in drying time and moisture content.

Claims (1)

[Claims] 1. A method for processing flavor raw materials, which comprises steam sterilizing the flavor raw materials and then roasting them to dry. 2. Flavor ingredients include dried bonito flakes, Sota flakes, mackerel flakes, muro flakes, sardine flakes, urume flakes, etc., as well as anchovies, sardines, etc.
2. The method according to claim 1, wherein the method is dried sardines made from Japanese sardines. 3. The processing method according to claim 1, wherein the flavor raw material is in the form of blocks, fragments, or granules. 4. The treatment method according to claim 1, wherein the steam sterilization is carried out at 100° C. or higher for 1 minute or more.