JPH0453496B2 - - Google Patents

Description

Detailed Description of the Invention (Industrial Field of Application) The present invention uses one or more extracts of knotweed, dried sardines, kelp, shiitake mushrooms, etc. and a stabilizer that is non-thermocoagulable and hydrophilic. This is a frozen seasoning made by freezing a liquid containing at least the same extract and a total soluble solid content of 8% (W/V) or less, including stabilizers, and it is a frozen seasoning that is made by freezing a liquid containing at least the same extract and stabilizers, etc. It is used in cooking, as well as seasonings such as kelp, shiitake mushrooms, etc.

(Prior Art) When using knotweed, dried sardines, kelp, shiitake mushrooms, etc. as seasonings, they have conventionally been used in the following manner.

(b) They can be left in their original form or cut, cut, crushed, crushed, etc. into shavings, slices, fragments, powder, etc., and then added to hot water or seasoning liquid, etc., and extracted and filtered to contain their extracts. Make it into liquid or seasoning stock.

Concentrate stock such as roi or seasoning stock to create a semi-solid paste.

C. Other food materials such as binders are added to these broths, seasoning broths, or pastes and dried or molded to form dry solids such as powders and granules.

D. Powders of dried fish, dried sardines, kelp, shiitake mushrooms, etc. are directly added to other food ingredients (as so-called insoluble seasoning materials) to produce liquid, semi-solid, or dry solid flavor seasonings. .

Conventionally, the broth that has been adjusted to an appropriate taste is cooled to 5°C to 10°C, then quickly frozen, the frozen stock juice is divided into appropriate amounts, and stored at a temperature below -15°C. A method for preserving dashi stock (Japanese Unexamined Patent Publication No. 107567/1983) was discovered.

(Problem to be solved by the invention) Originally, the flavor of dried fish, dried sardines, kelp, shiitake mushrooms, etc. was very variable, and conventional methods of using them had many drawbacks, such as the following: .

B. When making liquid stock, ordinary households cut dried fish, dried sardines, kelp, shiitake mushrooms, etc. into small pieces.
It takes time to extract and filter.

(b) Even if the stock extracted with hot water and cold water is stored in the refrigerator, its flavor will rapidly deteriorate, and if stored without freezing, the flavor will deteriorate in about 2 to 3 days.

To overcome the drawbacks of halo, industrially extraction is done with hot water and various seasonings such as salt are added to the solution, or these seasonings are added to hot water and used as a seasoning solution for extraction. By lowering its water activity, it was possible to create a seasoning stock (liquid seasoning) with a long shelf life. However, in these products, the soluble solid content other than the extract content, such as salt and other seasonings, inevitably becomes more concentrated than necessary. Therefore, this type of seasoning stock not only has limited versatility due to the strong flavor of the seasonings added, but also makes it difficult to fully utilize the characteristic flavors of dried fish, dried sardines, kelp, shiitake mushrooms, etc. It was difficult. Moreover, even though seasoning stock has a long shelf life, as it is a liquid, its flavor is bound to deteriorate quickly.

D. In order to make a semi-solid paste, it is necessary to concentrate the stock from dried fish, dried sardines, kelp, shiitake mushrooms, etc., as well as the seasoning stock, so naturally a concentration process is necessary. A decrease in flavor cannot be avoided. Concentration also reduces the water content and increases the concentration of soluble solids such as extracts and added seasonings, improving preservability, but it is susceptible to oxidation and dissipation of flavor.

(e) When making dry solid powders or granules, food materials such as binders are added to the above-mentioned stocks of knotweed, dried sardines, kelp, shiitake mushrooms, etc., seasoning stocks or pastes, and then the drying and shaping process is carried out. As it passes through the process, its flavor deteriorates further. In addition, although the influence of the water content is reduced, it is more likely to absorb moisture, and the flavor of the added food material becomes stronger, and since its surface area increases, it is more strongly affected by flavor oxidation and dissipation.

F. Flavor seasonings are made by adding powders of dried fish, dried sardines, kelp, shiitake mushrooms, etc. to other food ingredients, but the final product is the above-mentioned broth, seasoning stock, paste powder or Since they are in the form of liquids, semi-solids, or dry solids like granules, their flavor and other qualities are likely to deteriorate as well.

Furthermore, in the method for preserving dashi stock described in JP-A No. 54-107567, the dashi stock is frozen as it is. is concentrated and separates and sticks to the surface of the ice crystals, resulting in a highly heterogeneous rather than fully homogeneous state. Therefore, the extract content of such frozen stock is easily oxidized and browned, and its flavor is easily dissipated, resulting in a very deteriorated product. Moreover, the extract content on the surface of the ice crystals becomes sticky and difficult to separate due to the freezing point drop. Since it adheres to packaging materials such as packages, there is a lot of waste, and it is not hygienic.

(Means for Solving the Problems) The invention as set forth in claim 1 of the present invention includes extracts of one or more types of knotweed, dried sardines, kelp, and shiitake mushrooms, and a heat-coagulable extract. It is a frozen seasoning in which a liquid containing at least a hydrophilic stabilizer and a total soluble solids concentration (W/V) including the extract and the stabilizer is 8% or less is frozen.

The invention set forth in claim 3 of the present invention consists of an extract of one or more kinds of Japanese knotweed, dried sardines, kelp, and shiitake mushrooms, a hydrophilic stabilizer that is not thermally coagulable, and nitrogen. This is a frozen seasoning made by freezing a liquid containing at least 8% (w/v) or less of total soluble solids such as gas, an extract containing an inert gas such as carbon dioxide, and a stabilizer.

These inventions were made by the inventors of the present invention, who conducted various experiments on liquids (stock stock and seasoning stock) containing extracts obtained from knotweed, dried sardines, kelp, shiitake mushrooms, etc., and obtained the following knowledge. Based on this, the present invention has been completed.

When a liquid containing this extract is cooled and frozen as it is, it generally differs depending on the composition and amount of soluble solids, or the cooling method, but generally as shown in Figures 2 and 3. First, ice crystals consisting almost only of water are formed to form the ice crystal layer 1, and then these ice crystals gradually increase in size, and most of the water becomes ice crystals. After that, as shown in the figure, a mixture (paste) of a small amount of water, which is the remaining component, and soluble solids such as extracts and seasonings is formed on the surface of the ice crystal layer 1 made of only water that was formed earlier. The liquid is solidified to form a mixed solidified layer 2, and the entire liquid is completely frozen.

Therefore, the following problems arise with such frozen solidified seasonings.

(a) It is not homogeneous because it freezes and solidifies by separating into an ice crystal layer 1 consisting almost only of water inside and a mixed solidified layer 2 outside which is a mixture of a small amount of water and soluble solids.

(b) When the liquid freezes, this mixed solidified layer 2 becomes in a state where the formation of ice crystals consisting only of water progresses, and at the same time the remaining water decreases, and the soluble solid content becomes concentrated by that amount. The freezing point drops in some parts. Therefore, the freezing temperature during manufacturing and the storage temperature of the product must be lowered.

(c) Also, since the mixed solidified layer 2 is located on the surface of the frozen solid, it is easily influenced by external temperature and easily melts. Therefore, if it is unavoidable to take it out of the refrigerator for handling reasons, even a small amount of melting will cause it to become sticky due to the high concentration of soluble solids, resulting in a lot of loss, which is also unfavorable from a hygienic standpoint.

(d) Furthermore, in the mixed solidified layer 2, the soluble solid content of the liquid is concentrated and separated, and is finally solidified on the surface of the frozen solid, so most of it is soluble solid content, and in the meantime, the water ice A state where crystals exist. Furthermore, although the temperature is low, since the extract is located on the surface of the frozen solid, the area in which the extract as a soluble solid comes into direct contact with the air is large, and its flavor is likely to deteriorate due to oxidation and dissipation.

From the above results, when freezing the liquid, the soluble solid content does not concentrate and separate, but is uniformly emulsified and dispersed throughout the frozen solid, resulting in a frozen solid in which water and soluble solid content are integrated. It is necessary to do so.

Therefore, as a result of experimenting with various edible and water-soluble substances, it was found that the stabilizer has no heat coagulability, is a hydrophilic polymer, preferably has low agglomeration and peculiar odor, and has good solubility. It was found to be effective to use

Frozen seasonings prepared by adding and dissolving these stabilizers into the liquid and then cooling and freezing the mixture have the following effects and problems.

Effective points (a) The water content of the liquid and the total soluble solids such as stabilizers are emulsified and dispersed, and the liquid is sufficiently frozen as it is, so it is homogeneous.

(b) When freezing, the total soluble solid content does not concentrate and separate, and since it is homogeneous, the freezing point drop is small, and there is no need to lower the freezing temperature during manufacturing or the storage temperature of the product.

(c) Since the added stabilizer is a polymer, it is less likely to melt and has less stickiness and loss compared to a product without a stabilizer, even when taken out of the refrigerator for handling reasons, and is also hygienically preferable.

(d) Since the stabilizer added is a polymer, it not only has the effect of emulsifying and dispersing the total soluble solids, but also coats the extract and prevents direct contact with air, preventing flavor oxidation and dissipation. It has no oxidation and has good fragrance retention, so there is very little quality deterioration.

Problem: As the total soluble solid content, which is the sum of the soluble solid content such as extracts and seasonings contained in the liquid, and the stabilizer added and dissolved therein, increases beyond a certain level, the emulsification The effect of homogeneous freezing due to dispersion remains the same, but the flavor gradually deteriorates over time even though it is kept refrigerated.

In order to solve these problems, the present inventors have determined how much the total soluble solid content, including soluble solid content such as extracts and seasonings, and stabilizers contained in the liquid should be set. We conducted further experiments regarding this.

Therefore, we conducted an experiment with the idea that it is necessary to limit the concentration of total soluble solids and keep the amount of ice crystals contained in the resulting frozen solids above a certain level.

When preparing the experimental samples, in order to make the most of the flavor of the extracts obtained from knotweed, dried sardines, kelp, shiitake mushrooms, etc., which is a feature of the present invention, the extracts contained in the liquid and the stabilizer were mixed. The concentration change was the main focus, and the concentration change of other soluble solids such as seasonings was kept small.

Attached Tables 1 to 6 are examples of this experiment, including bonito flakes extract, whose flavor is most likely to change, and a liquid containing gum arabic as a stabilizer (Attached Tables 1 and 2: These have the same ingredients and the amount (%) (Different) A liquid in which refined yeast extract is added as a seasoning to this liquid (Appended Table 3), a liquid in which gelatin is used instead of the gum arabic (Appended Tables 4 to 6; of these, Appended Tables 4 and 5)
have the same ingredients but different amounts (%)), and after freezing those liquids at -40℃, -
It was stored in a refrigerator at 20°C, and the results of changes in flavor after 3 and 6 months are shown. To judge the flavor, each sample was melted at 80℃, 80℃ hot water was added, and the bonito extract content of each sample was adjusted to 0.7%, and the flavor was evaluated by five experienced panelists. Evaluations were made using a scoring system (5 = particularly good, 4 = good, 3 = fair, 2 = slightly poor, 1 = poor) and expressed as the average score.

In addition, almost the same results as the experimental examples were obtained in various combination experiments using extracts, seasonings, and stabilizers other than those used in the experimental examples in the attached table.

As is clear from Attached Tables 1 to 6, the influence on flavor is most closely related to the concentration of total soluble solids such as extracts, seasonings, and stabilizers contained in the liquid, and that concentration (W/V ) is 8% or less, even after 6 months, a rating of 3 or higher can be obtained on a 5-point scoring system, making it possible to solve the above-mentioned problems.

Estimating the cause of this, when the liquid used in the present invention is cooled and frozen, even if homogeneity is obtained by emulsification or dispersion, as the total soluble solid content increases, ice crystals of water will naturally form. The amount of solidified matter (or crystals) increases relative to the amount of total soluble solids. Therefore, the amount of ice crystals gradually decreases on the inside and outside of the frozen body, and especially on the surface, the density of the ice crystals becomes mottled, microscopically the solidified matter is exposed, and the film effect of the stabilizer is also reduced. weaken. Therefore, the contact area of the contained extract with air is also increased, and its characteristic flavor is thought to deteriorate over time due to oxidation and dissipation.

The stabilizers may be added singly or in combination, and the amount added varies depending on the type and quality of the stabilizer, or the type and concentration of other soluble solids such as extracts and seasonings. Normally 0.05-5%
It was found that the range of (W/V) is good.

In addition, the liquid containing the total soluble solids of 8% (W/V) or less, such as extracts and stabilizers used in the present invention, may be frozen by adding an inert gas such as nitrogen gas or carbon dioxide gas, and may also be flavored. It was also confirmed that the frozen seasoning had excellent retention properties.

(Example) In the present invention, bonito, soda bonito,
Use joints such as tuna, mackerel, horse mackerel, and sardines.

Dried sardines include mackerel, horse mackerel, sardines, saury,
Dried fish such as flying fish and sand eel, clams,
Dried sardines of shellfish such as clams, scallops, and abalone;
dried sardines of shrimp such as sakura shrimp, shiba shrimp, red shrimp, dried sardines of sea cucumbers, dried sardines of cartilage of sharks, rays, etc.
Use dried shark fin, etc.

Commonly used kelp, shiitake mushrooms, etc. or other appropriate ones suitable for making the seasoning of the present invention can be used.

The various raw materials described above are used in their original form or after being cut into small pieces by cutting, cutting, crushing, pulverizing, or other processes.

In the present invention, these raw materials are used alone or in combination of two or more, and the water content is extracted by adding seasonings that have been adjusted appropriately, or adding them to water together with seasonings, extracting them at a predetermined temperature and time, and filtering them. to obtain liquids such as aqueous solutions and seasonings containing extracts.

This liquid may be a paste, powder, or powder containing extracts of dried fish, dried sardines, kelp, shiitake mushrooms, etc.
It may also be made by adding water, seasoning liquid, etc. to products such as granules, and heating or filtering this as necessary.

The seasonings used in the seasoning liquid include salt,
Various substances such as sugars, chemical seasonings, protein hydrolysates, other extracts, and fermented seasonings can be used, but water-soluble ones are preferable. Even if it is water-soluble, avoid adding large amounts of substances that have a large freezing point drop or have a strong flavor profile that will impair the versatility of the product. In particular, since the influence of inorganic salts is large, the addition of seasonings such as common salt and soy sauce with a high salt content is preferably 3% or less as common salt.

Furthermore, other food materials such as spices and food additives can be added to the seasoning liquid as appropriate to the extent that they do not interfere with freezing, but water-insoluble materials tend to separate and prevent freezing, so water-soluble materials are recommended. is desirable.

The stabilizer used in the present invention is a polymer that is not thermally coagulable and has hydrophilic properties. Preferably, it has little agglomeration or peculiar odor, and also has good solubility. Examples of this include gums such as locust bean gum, guar gum, gum arabic, pullulan, and xanthan gum, sugars such as sorbitate and mannitrate, agar, glucomannan, pectin,
These include vegetable polymers such as polydextrose and animal polymers such as gelatin.

These stabilizers may be added singly or in combination, and the amount added varies depending on the type and quality of the stabilizer, as well as the type and concentration of other soluble solids such as extracts and seasonings. 0.05~5%
(W/V) range is good.

When a thermosetting stabilizer is added to a liquid containing an extract component, it can be heated to promote dissolution or melt when the resulting product is used, resulting in a liquid that contains flavoring substances such as the extract component. In the present invention, a heat-coagulable stabilizer is not used because it separates as an insoluble solidified substance in the state and deteriorates seasoning performance.

Also, depending on the amount added, stabilizers with too strong cohesive properties will aggregate and separate extracts and proteins, thereby reducing the flavor, and stabilizers with a strong specific odor will also reduce the flavor. I don't like it because it damages it.

The stabilizer is used by adding it later to the liquid containing the extract, or by adding it to water or seasonings together with raw materials such as knotweed, dried dried sardines, kelp, and shiitake mushrooms when obtaining the liquid.

When adding a hydrophilic stabilizer that does not have thermal coagulability to a liquid containing an extract, all soluble solids such as the extract dissolved in the liquid and the various seasonings and stabilizers added are Adjust the concentration (W/V) to 8% or less. This is because when the total soluble solid content exceeds 8%, it becomes difficult for them to be uniformly dispersed and separated when cooled and frozen, and the amount of ice crystals produced is small, or they freeze hard. On the contrary, deterioration due to oxidation, browning, and dissipation of flavor becomes more serious.
Moreover, it tends to lower the freezing point and melt easily, so it is adjusted to 8% or less. Therefore, the soluble solid content of each raw material used should be taken into consideration in advance to determine the blend.

In addition, it is desirable that the liquid containing at least an extract component and a hydrophilic stabilizer that is not thermally coagulable contains as little insoluble solids as possible, so if necessary, it may be filtered before use, or it may be used with a bactericidal effect or a stabilizer. Heating is recommended to promote dissolution.

Next, the liquid thus prepared is cooled as it is, or after passing an inert gas such as nitrogen gas or carbon dioxide as necessary to reduce oxygen in the liquid, or cooled in an inert gas atmosphere. Then, freeze it and use it as a frozen seasoning.

In this case, the shape and size of the frozen seasoning obtained may be arbitrary. Therefore, by pouring the liquid into a container having a certain shape or volume, a volume forming conveyor, or the like and cooling it, it is possible to obtain a fixed-quantity frozen seasoning. For example, you can make one serving for one person,
It can be frozen into relatively small particles or columns.
Furthermore, it is also possible to freeze large blocks and crush them into small pieces of frozen seasoning, or to press these pieces to make fixed-quantity frozen seasoning. Products made into small pieces or pressurized are somewhat inferior in terms of quality preservation, but melt faster when used.

Cooling and freezing can be carried out using commonly used refrigerator-freezers, ice makers, liquefied inert gas injection freezers, or those specially devised for the present invention.

When cooling and freezing, the liquid is first vented with an inert gas such as nitrogen gas or carbon dioxide, or by cooling in an atmosphere of these inert gases, dissolved oxygen is reduced and the liquid is frozen. Preservability is further improved. In particular, the use of carbon dioxide gas is advantageous since it also has an antibacterial effect.

Furthermore, when freezing a liquid, it is desirable that the material and structure of the container, volume forming conveyor, etc. used be such that it can be easily taken out when releasing the frozen seasoning from the mold.

The faster a liquid is frozen, the denser the ice crystals become and the longer it can be stored, so it is best to use a device that freezes as quickly as possible.

The frozen seasoning of the present invention can be used as it is, placed in an appropriate container, packaged with an inert gas, packaged with an oxygen absorber, or vacuum packaged, and refrigerated to prevent it from melting. Store it and use it for sale or use.

When used, it can be used in the same manner as conventional liquid, semi-solid or dry solid materials, and when used in heated dishes, there is no problem as it melts quickly.

In addition, in the frozen seasoning of the present invention, the soluble solid content 3 is almost uniformly dispersed in the ice crystal layer 1, as shown in FIG.

(Effects of the Invention) The frozen seasoning of the present invention has the following various effects.

Since it uses liquids such as aqueous solutions and seasoning liquids that already contain extracts extracted from raw materials such as dried fish, dried sardines, kelp, and shiitake mushrooms, these raw materials cannot be cut into small pieces or extracted and filtered as in the past. It doesn't require any effort.

Total soluble solid content including extracts and stabilizers is 8.
% (W/V) or less, such as an aqueous solution or a seasoning liquid, is cooled and frozen to increase its preservability. There is no need to add more seasonings than necessary. Therefore, the characteristic flavor of the raw material can be fully utilized without intensifying the flavor properties of the added seasoning and reducing its versatility.

In addition, the liquid used contains at least a stabilizer that is not thermally coagulable and has hydrophilic properties, and this liquid is cooled and frozen.
The effects of the stabilizer, which is a polymer, in terms of emulsifying properties, dispersibility, and fragrance retention are extremely great.
In other words, unlike conventional frozen stock that is obtained by simply cooling and freezing the stock, the soluble solids such as extracts contained therein are very rarely concentrated and separated on the surface of the ice crystals, and are not concentrated inside the ice crystals. It is uniformly emulsified, dispersed, incorporated, and integrated into a sufficiently frozen solid. Therefore, the extract becomes sticky on the surface of the ice crystals and becomes a loss, the ice crystals sublimate and shrink, and the flavor is oxidized, browned, and
It does not dissipate and deteriorate, making it a frozen seasoning with excellent quality and hygiene.

Furthermore, the liquid used above contains extracts, stabilizers, etc., with a total soluble solid content of 8% (W/V) or less, so unlike the case of a liquid with a total soluble solid content of more than 8%, the resulting frozen seasoning It becomes a dense frozen solid. In other words, the amount of ice crystals contained increases, and together with the effect of the stabilizer, the soluble solids are uniformly emulsified and dispersed in the ice crystals, helping to incorporate and integrate them, resulting in freezing. Solid-liquid separation during storage or refrigerated storage is sufficiently prevented. Moreover, as it freezes hard, it also becomes difficult to cause the freezing point to drop, making it difficult to melt. Therefore, its flavor preservation properties are significantly improved.

As stated in claim 3, if the liquid containing the extract, stabilizer, etc. is impregnated with an inert gas such as nitrogen gas or carbon dioxide to reduce the dissolved oxygen in the liquid, it can be further preserved. Sexuality increases.

In particular, when carbon dioxide gas is used, the pH can be lowered as well, and its antibacterial action makes it more durable for long-term storage. Moreover, when using the frozen seasoning, carbon dioxide gas is removed by heating in the same way as nitrogen gas, so sourness due to a drop in pH does not pose a problem at all.

[Brief explanation of the drawing]

FIG. 1 is an explanatory diagram showing an example of the frozen seasoning of the present invention, and FIG. 2 is a cross-sectional view of a conventional frozen product frozen in a cube shape (hexahedron) without adding a stabilizer to the liquid.
FIG. 3 is a cross-sectional view of a conventional frozen product which is frozen in a four-sided sealed bag without adding a stabilizer to the liquid and then taken out from the bag.

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Claims (1)

[Scope of Claims] 1. A total soluble solid content of 8%, containing at least one or more extracts of dried fish, dried sardines, kelp, and shiitake mushrooms, and a non-thermocoagulable and hydrophilic stabilizer.
(W/V) A frozen seasoning characterized by freezing the liquid contained below. 2. As stabilizers, locust Bingham, guar gum, gum arabic, pullulan, xanthan gum, sorbitol, mannite, glucomannan,
The frozen seasoning according to claim 1, wherein any one or more of pectin, agar, polydextrose, gelatin, etc. is used. 3. Contains at least one or more extracts of dried fish, dried sardines, kelp, and shiitake mushrooms, a non-thermocoagulable and hydrophilic stabilizer, and an inert gas such as nitrogen gas or carbon dioxide gas, A frozen seasoning characterized by a frozen liquid having a total soluble solids concentration (W/V) of 8% or less, such as the same extract and a stabilizer.