JPH04218330A - Powder of coated smoked and dried fish meats and its production - Google Patents

Abstract

PURPOSE:To prevent flavor of smoked and dried fish meats in flavorous seasonings containing the smoked and dried fish meats blended therein from deteriorating. CONSTITUTION:Smoked and dried fish meats to be blended in a seasoning are coated with fats and oils and/or waxes to prevent contact of water in the seasoning with the smoked and dried fish meats. Thereby, flavor in the smoked fish meats is prevented from deteriorating. The flavor of the smoked and dried fish meats is prevented from deteriorating with moisture by the coated formulation of the smoked and dried fish meats of this invention. The aforementioned formulation is useful for improving quality of foods with a high moisture content such as MISO (fermented bean paste), flavorous seasonings readily changing the flavor with moisture absorption, etc.

Description

[Detailed description of the invention]

0001

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a powdered knotweed whose flavor is stabilized by coating the powdered knotweed with fats and oils and/or waxes, and a method for producing the same.

0002

[Prior art] Katsuobushi such as ``bonito flakes'' and ``mackerel flakes'' are prepared by monosodium glutamate, sodium 5'-inosinate, and 5'-sodium inosinate.
'-It has a unique flavor that is not found in umami seasonings such as sodium guanylate. However, "flavor seasonings" containing these have a problem in that the flavor of the joints is very likely to deteriorate. In order to prevent such deterioration of the flavor, the moisture content is reduced as much as possible, and the product is hermetically sealed using moisture-resistant packaging material to prevent moisture absorption.

0003

[Problem to be solved by the invention] In this way, the clauses are
Although it has excellent properties as a seasoning, it has been extremely difficult to mix it with seasonings that contain a large amount of water because the flavor is easily changed by even a small amount of water. For example, it has been extremely difficult to produce food products such as ``miso with dashi'' that has excellent flavor and contains flavor seasonings.

0004

[Means for Solving the Problems] The present invention aims to increase water resistance and prevent and improve flavor deterioration by coating knots with fats and oils and/or waxes.

[0005] In the present invention, bonito refers to bonito, Soda bonito, mackerel, tuna, sardines, horse mackerel, etc., and includes simmered bonito and bonito bonito. Also includes any mixture. In order to improve the efficiency of coating, it is preferable that the particle size of these knots be as small as possible;
Fine particles with a diameter of m or less are preferable. In addition, from the viewpoint of affinity with fats and oils, the moisture content is preferably 4% or less, and the pulverization method is preferably carried out at a low temperature such as freezing pulverization, which reduces flavor deterioration and allows the pulverization into fine particles.

[0006] Next, the coating material will be described. The fats and oils used in the present invention may be any edible fats and oils having a melting point of about 40°C or more and 95°C or less. Examples of the fats and oils include vegetable or animal fats and oils made of glycerin fatty acid esters (including monoglycerides, diglycerides, and triglycerides), and fats and oils obtained by hydrogenating these fats and oils. These oils and fats are the main components of the coating, and are selected mainly depending on the food to be used and the release temperature. Specific examples of the oils and fats include, for example:
Hydrogenated beef tallow oil, hydrogenated fish oil, hydrogenated whale oil, hydrogenated rapeseed oil, hydrogenated soybean oil, hydrogenated peanut oil, hydrogenated castor oil, hydrogenated cottonseed oil,
Examples include safflower hydrogenated oil, safflower hydrogenated oil, and rice bran hydrogenated oil.

[0007] Waxes include animal, vegetable, and mineral natural waxes, and specific examples include candelilla wax, rice bran wax, carnauba wax, beeswax, and paraffin wax.

These fats and oils and waxes may be used alone or in combination of two or more for the purpose of adjusting the melting point to a desired level. When waxes are mixed with oils and fats, they form a dense structure and can enhance the covering effect.

[0009]Furthermore, it is also effective in the present invention to further incorporate higher fatty acids and/or surfactants, if desired, within the above-mentioned melting point range.

[0010] The higher fatty acids mentioned here are those having 12 carbon atoms.
The above saturated or unsaturated straight chain higher fatty acids, such as lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, lignosenoic acid, oleic acid,
Examples include linoleic acid, linolenic acid, and arachidonic acid. In addition, some higher fatty acids are known to have the effect of preventing crystal transition of oils and fats, but according to the experiments of the present inventors, similar to waxes, they do not cause the structure of the coating material to become dense. , the effect of increasing coverage is remarkable.

[0011] The surfactants mentioned here include glycerin fatty acid esters (glycerin fatty acid ester, glycerin acetate fatty acid ester, glycerin lactic acid fatty acid ester, glycerin citric acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin diacetyl tartrate fatty acid ester, (including glycerin acetate ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleate ester), sucrose fatty acid esters (including sucrose fatty acid esters and sucrose acetate isobutyrate ester), sorbitan fatty acid esters, and lecithin (phosphatidylcholine). , phosphatidylethanolamine, phosphatidylinositol, etc.) These surfactants can reduce the viscosity of the above-mentioned powder knot dispersion and improve workability, but when the amount added increases, coating Since the effectiveness tends to decrease, a balance with the higher fatty acids and waxes mentioned above is important.

Similar to higher fatty acids, the addition of waxes increases the viscosity of the powder knot suspension and dispersion, but since it does not increase over time, it can be used to adjust the viscosity. In order to strengthen the coating effect and adjust the viscosity, it is best to mix and disperse powdered grains, oils and/or waxes, and optionally a surfactant, and then add the required amount of higher fatty acids to adjust the viscosity. It is most effective for

The proportions of these coating agents can be freely combined depending on the coating method and purpose of use, so as to provide a melting point suitable for the purpose. In particular, when using the spray chilling method or flow coating method described later, from the viewpoint of the viscosity of the dispersion liquid and the coating efficiency,
Waxes 0.05 to 1.2 parts by weight, surfactant 0.
01 to 0.5 parts by weight, higher fatty acids 0.01 to 5 parts by weight.
A combination of 0 parts by weight is preferred. The amount of these coating agents used is selected from a range such that the powder particles amount to 20 to 80% by weight of the anhydride. Furthermore, the amount of coating agent used in each coating method is 20 to 60% as anhydrous powder particles in the case of spray chilling method and flow coating method.
% by weight, preferably from 30 to 50% by weight, and in the case of a method in which the powder knots are suspended in the dissolved coating agent and then ground after solidification, the powder knots as anhydride is 30 to 80% by weight.
It is selected from a range of 40 to 70% by weight, preferably 40 to 70% by weight. If the amount of the coating agent is less than this, the coating effect will be small and the water resistance will be reduced, and if it is too much, the fats and/or waxes added to the food may remain as white spots, which may be undesirable. many.

[0014] Furthermore, in order to prevent deterioration of joints due to oxidation,
For example, it is effective to appropriately incorporate antioxidants such as vitamin E, ascorbic acid, sodium ascorbate, and ethyl protocacuate into the coating. 0.01 against
and 5% by weight.

[0015] In general, various methods for coating substances have been studied in the past, and the following three methods have been developed. It's okay.

The first method is called the spray chilling method (or spray cooling method), in which the material to be coated (core material) is suspended in dissolved oils and/or waxes, and then sprayed or The coating is obtained by spraying into an air stream cooled by a rotating disk and granulating it. For example, after adding the fine particles of the above-mentioned particles to a pre-dissolved coating material (oils and fats, waxes, surfactants, etc.) and dispersing them at about 60 to 105°C, preferably about 60 to 95°C, higher fatty acids (stearic acid, etc.) is added and mixed to adjust the viscosity to about 60 to 800 CP, and about 10
The mixture is coated and granulated by spraying with a rotating disk or nozzle into a cooling tower at 35°C.

[0017] The second method is called the flow coating method, in which the core material is floated by airflow from the bottom of the device or while flowing in a coating pan.
The coating is obtained by spraying oils and/or waxes as they are or dissolved in a solvent from the top or side, and cooling or removing the solvent. For example, a liquid coating agent (oils, waxes, higher fatty acids, and surfactants are mixed by heating and melting them at 90 to 100°C to lower the viscosity) while flowing the powder particles in an air stream. Alternatively, a method of coating and granulating by spraying a solution (dissolved in a solvent such as ethyl alcohol heated to 60°C).

[0018] The third method is to suspend and disperse the core substance in oils and fats and/or waxes, with optionally fatty acids and surfactants added and dissolved by heating, and then cooled and solidified, followed by pulverization. For example, the method shown in the first example, in which the dispersion of knots before spraying is once cooled and solidified, and then pulverized to coat and granulate, can also be used.

[0019] In addition to coating by the above method, the coating effect can be further enhanced by double or triple coating using a coating agent of the same type or other type of composition. Regarding the particle size of the product obtained in this way, the larger the particle size and the higher the coating agent content, the thicker the coating will be. The chances of mechanical breakdown are increased, which substantially reduces coating efficiency. From this point of view, practically, the product particle size should be 500 μm or less, preferably 250 μm or less, and 15
It is desirable that the coating be carried out in a range of 0 μm or more.

The coated joints of the present invention are added at an appropriate mixing step before heating during the food manufacturing process. As a result, the fine particles of joints are uniformly coated with the coating agent, so that they do not come into direct contact with moisture and do not cause flavor deterioration. The coating material is then dissolved by heating,
The joints stored in a stable state are released and exhibit good flavor and taste. Foods to which the coated joints of the present invention can be used include those that are heated and cooked before eating;
Suitable for foods that come into contact with water for the first time. Examples of such foods include conventional "flavor seasonings" and "miso with dashi."

[0021] In addition to the powdered nuts, umami seasonings and other flavors may be blended as the coated substance (core substance) if desired.

[0022]

[Operation and Examples] Next, the present invention will be explained in more detail with reference to Examples, but the scope of the present invention is not limited by these. In addition, the percentage used below (%
) shall indicate weight percentage.

Example 1 2495 g of hardened beef tallow was melted in advance at 80° C. in a kneader (manufactured by Fuji Paudal Co., Ltd., model KDHJ-10), and bonito flakes powder (manufactured by Muramatsu Co., Ltd., particle size 80 mesh, water content) was dissolved in advance at 80°C. 5.0%) and 5 g of vitamin E oil (Riken Vitamin Manufacturing Co., Ltd.) were added and mixed for 10 minutes, then the heating was stopped and the mixture was cooled to 25° C. with stirring and mixed, and then taken out. Then, sieve 24 mesh to 60
4850 g of product with mesh particle size were obtained. This product 10
g and coated nucleic acid-based seasoning preparation “Ribocote Sanctum EC-2”
0M” (manufactured by Takeda Pharmaceutical Co., Ltd.) 10g with Shinshu miso 9
80g and mixed well. As a control, 5 g of dried bonito powder and 10 g of "Ribocote San EC-20M" were added to 985 g of Shinshu miso and mixed well. Divide each seasoning-added miso into 100g plastic bags and store at room temperature (25℃).
Store it for 3 months, make miso soup every month, and make 20
Sensory evaluation was performed using a panel with the same name.

[0024] The miso to which coated bonito flakes according to the present invention is added is 3
The flavor of fresh bonito flakes was retained for a month, but in the control miso to which only bonito flakes were added, the fresh flavor of bonito flakes disappeared after one month, and a difference was observed after one month of storage. In the second month, the flavor changed to resemble that of oxidized dried sardines, clearly demonstrating the effectiveness of the present invention.

Example 2 Hardened beef tallow 3543.5g, Carnauba wax 30
1.5 g of soybean lecithin was previously dissolved at 100° C., and 2400 g of dried sardines powder (Muramatsu Manufacturing Co., Ltd., 80 mesh, moisture 5.0%) was added thereto and mixed and dispersed for 30 minutes. Next, 25 g of stearic acid was added and mixed to homogenize the dispersion, then the temperature was adjusted to 70°C, and a rotating disk type spray device (disk diameter 150 mm, rotation speed 12
00 rpm) in a room at 25° C. for granulation, and 5880 g of the product that passed through 24 mesh was collected to form a product.

[0026] This product 25%, monosodium glutamate 70%
%, seasoning A consisting of Ribotide 5% (sodium 5'-ribonucleotide, manufactured by Takeda Pharmaceutical Co., Ltd.) and as a control, 10% dried sardine powder, powdered beef tallow hydrogenated fat 1
5%, monosodium glutamate 70%, ribotide 5%
Prepare seasoning B consisting of 40℃ and relative humidity 6.
It was stored for 3 months at 0%. The preserved products were added to miso soup every month to evaluate the flavor as a stock. The sensory evaluation was conducted by a panel of 10 people trained on seasonings. The flavor of the seasoning using the coated product according to the present invention did not change for three months, but the seasoning using the uncoated control product had an oxidized odor in the flavor of dried sardines after being stored for one month. All of the respondents rated seasonings using coated products as preferable.

Example 3 3738.5 g of hardened beef tallow, 30 g of carnauba wax
1.5 g of soybean lecithin was previously dissolved at 100° C., and 2100 g of dried bonito flakes powder (manufactured by Muramatsu Manufacturing Co., Ltd., particle size 80 mesh, moisture 5.0%) was added thereto and mixed and dispersed for 30 minutes. Next, 25 g of stearic acid and 105 g of citric acid monoglyceride were mixed and added, the dispersion was homogenized, the temperature was adjusted to 70°C, and granulation was performed by the spray chilling method in the same manner as in Example 2, and 5,700 g of the product passing through 24 mesh was collected. It was made into a product. 30 g of this product and 10 g of the coated nucleic acid seasoning preparation "Ribocoat San EC-20M" (manufactured by Takeda Pharmaceutical Co., Ltd.) were added to 960 g of barley miso and mixed well. As a control, 10.5 g of dried bonito powder and 10 g of "Ribocort Sanctum EC-20M" were added to 979.5 g of barley miso.
Mix well. Divide each seasoning-added miso into 100g plastic bags and store at room temperature (25℃) for 3 months.
Miso soup was made every month and was sensory evaluated by 20 panelists. The judgment results were as follows.

[0028]

[Table 1] <<Sensory test of miso soup>> As described above, the miso to which coated bonito flakes according to the present invention was added was 3.
The fresh bonito flakes flavor was retained for a month, but in the control miso to which only bonito flakes were added, the fresh flavor of bonito flakes disappeared after one month, and a difference in taste was also observed in the second month. At the same time, the degree of browning of the miso was also observed, and the degree of browning of the control product was greater than that of the product of the present invention.

[0029]

[Effects of the Invention] The coated joint preparation obtained by the present invention prevents the flavor from deteriorating due to moisture, and is effective in improving the quality of foods with a high moisture content such as miso and flavor seasonings whose flavor easily changes due to moisture absorption. is clearly demonstrated.

Claims (3)

[Claims] Claims: 1. Knot powder coated with oils and/or waxes having a melting point of 40°C or higher and 95°C or lower. 2. Miso containing the coated joints according to claim 1). 3. A method for producing coated knots, which comprises coating knot powder with an oil or fat and/or a wax having a melting point of 40° C. or higher and 95° C. or lower.