JPH03297361A - Preparation of seasoning raw material having good preservability - Google Patents

Abstract

PURPOSE:To prepare the subject raw material having good preservability and having dried bonite-like taste, smell and flavor by adding a dried bonite flavor prepared by extracting the dried bonite with liquid or ultracritical carbon diox ide to a specific seasoning component. CONSTITUTION:A dried bonite flavor prepared by extracting dried bonite with liquid or ultracritical carbon dioxide is added to a solution containing at least (A) inosinic acid, (B) histidine, (C) glutamic acid, (D) lactic acid, (E) NaCl and (F) KCl preferably in an A:B:C:D:E:F ratio of 100:10-300:0.1-100:50-2000:10-1000:10-1000 to provide the objective raw material.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a method for producing a dried bonito flavor seasoning material with good storage stability.

[Prior Art] Traditionally, dried bonito flakes or hot water extracts of dried bonito flakes have been used as flavor ingredients in dried bonito flavor seasonings, but there are problems such as easy microbial contamination and poor flavor storage stability.

In addition, when monosodium glutamate, sodium inosinate, etc. are used in combination with bonito flavor prepared by solvent extraction, etc. without using flavor raw materials, the preservability is improved compared to when bonito flakes or a hot water extract of bonito flakes are used as raw materials. However, it has the disadvantage that it lacks the rich flavor that bonito flakes have, and the quality of the flavor is inferior to that of natural bonito flakes.

On the other hand, as a method for improving the shelf life of conventional bonito flavor seasoning materials, it is possible to package the flavor seasoning materials with COz or N2 substitution, or to add antioxidants such as gallic acid and tocopherol. In either case, satisfactory results have not yet been obtained.

[Problem that the invention seeks to solve]

The purpose of the present invention is to solve the above problems of flavor seasonings and to obtain a dried bonito flavor seasoning material with good storage stability and quality.

Means for Solving the 3 Problems] As a result of intensive studies to solve the above problems, the present inventors have formulated inosinic acid, histidine, glutamic acid, lactic acid, NaCE, and Ki in a certain ratio, After dissolving the bonito flakes in the liquid and adjusting the pH with acid or alkali as necessary, the bonito flakes flavor prepared by liquid or supercritical carbon dioxide gas extraction are blended in an appropriate ratio to create a bonito flakes-like taste, aroma, and flavor. The present invention was completed based on the discovery that it is possible to obtain a seasoning material that has a long shelf life and has a much better shelf life than natural bonito flakes.

The present invention will be explained in more detail.

Taste solutions include inosinic acid, histidine, glutamic acid, lactic acid, NaCl, KCI! When the amount of inosinic acid is 100 in weight ratio, histidine is 10-300, glutamic acid is 0.1-100, lactic acid is 50-2000, Na
CE 10-1000. After blending KCj2 at a ratio of 10-1000 and dissolving it in an appropriate amount of water, acid (HCffi
or Il:1PO4) or an alkali (such as NaOH or KOH) to preferably adjust the pH to 5.7-6.7.

It is also possible to add 1-300% of a peptide such as creatinine to further enhance the body taste. Separately, the bonito flakes flavor is prepared by extracting the bonito flakes or a by-product during the production of the bonito flakes using liquid or supercritical carbon dioxide. Extraction conditions may be carried out according to conventional methods using liquid or supercritical carbon dioxide. For example, in supercritical carbon dioxide extraction, temperature is 31.1°C or higher and pressure cuff is 5.2 kg.
Extract under conditions of /c- or higher. Moreover, at this time, if an extraction aid such as ethanol or water is used, the extraction efficiency will be further improved. Next, by blending the above-mentioned flavoring solution and extracted flavor, it is possible to obtain a seasoning material that has the taste, aroma, and flavor of bonito flakes, and has a much better shelf life than natural bonito flakes. It is.

Hereinafter, the present invention will be explained in more detail using experimental examples and examples, but the scope of use of the present invention is not determined by these.

(Experimental Example 1) 600 g of ethanol and 600 g of water were sprayed onto 2 kg of a crushed product obtained by crushing dried bonito flakes using a hammer crusher crusher, and the mixture was extracted with liquid carbon dioxide (25°C, 160 atm) for 2 hours. Approximately 700 g of extract was obtained, which had a good katsuobushi flavor.

(Experimental Example 2) Inosinic acid 15.7■, glutamic acid 0.725■, histidine 62.25■, creatinine 35.95■, lactic acid 106.7mg, NaC 127,6g, KCI
41.05■, Cf-2,17■ was dissolved in water, 1
The volume was adjusted to 00-. The pH of this solution was 5.8, and it had a taste similar to dried bonito flakes.

(Experiment Example 3) Shave bonito flakes with a bonito shaving machine and add 1,000 ounces of this to boiling water.
After adding 0g of the mixture for 1 minute, it was filtered with a filter cloth to obtain dried bonito flakes.

(Example 1) By adding 0.1% of the dried bonito flavor obtained in Experimental Example 1 to the flavored solution obtained in Example 2, a solution having a taste and aroma similar to dried bonito flakes was obtained. The natural bonito stock obtained in Experimental Example 1 is 24
When heated at °C for 3 months, the oil-grilled mixture developed a flavor and off-flavor, whereas the resulting solution had a good flavor even after 10 months. Therefore, it can be seen that the obtained solution has a significantly better shelf life than bonito flakes.

(Example 2) A refreshing soup (NaCi!) using the solution obtained in Example 1.

The sensory sensations of the soup stock (■) using the natural bonito flakes obtained in Experimental Example 3 were compared.

The method was a two-point comparison method, using a trained panel of 20 people to compare the favorability of bonito-like taste, bonito-like aroma, flavor favorability, overall taste, and flavor favorability. did.

Patent Application No. 100806 dated 2nd year of 1990 The results of the sensory test are as described above, and it can be seen that the solution has almost the same palatability as bonito flakes soup stock.

[Effects of the Invention] According to the present invention, by blending a taste substance and a bonito flavor produced by liquid carbon dioxide gas or supercritical carbon dioxide gas extraction in a specific blending ratio, a high quality bonito flavor seasoning material with good storage stability can be obtained. can be obtained, and by using this, the storage stability and quality of flavor seasonings can be improved.

4. Date of amendment order Voluntary 5. Number of claims increased by amendment 6. Subject of correction Scope of claims in the specification 7. Contents of correction Correct as shown in the attached sheet.

none

Claims (1)

[Claims] 1. A bonito flakes-like taste characterized by blending a bonito flavor prepared by liquid or supercritical carbon dioxide gas extraction into a solution containing at least inosinic acid, histidine, glutamic acid, NaCl, and KCl. A method for producing a seasoning material that has a strong aroma and flavor, and has a better shelf life than natural bonito flakes. 2. As taste components, inosinic acid, histidine, glutamic acid, lactic acid, NaCl, KCl, in weight ratio, inosinic acid amount is 100, histidine is 10-300, glutamic acid is 0.1-100, and lactic acid is 50-2000. , Na
2. The method for producing a seasoning material according to claim 1, characterized in that Cl is blended in a ratio of 10 to 1000 and KCl is blended in a ratio of 10 to 1000.