JPH08107757A - Preparation of dried seafoods or dried seafoods-containing product - Google Patents

Abstract

PURPOSE: To obtain dried seafoods (-containing products) having enriched flavor and preventing deterioration of flavor by adding a sulfur-containing compound such as glutathione to dried seafoods or dried seafoods-containing products. CONSTITUTION: In the preparing process of dried seafoods (such as boiled and dried sardine) or dried seafoods-containing products (crushed boiled and dried sardine, etc.), a sulfur-containing compound is added thereto in an amount of 0.0001-5wt.%, preferably 0.001-0.5wt.% in terms of sulfur based on dried weight of the product of the dried seafoods (-containing products). Taste, aroma and storage stability of the dried seafoods (-containing products) are improved by including at least one of glutathione, taurine, cysteine, cystine, methionine, glutamylcysteine, thiamine and their salts as the sulfur-containing compounds.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing dried fish and shellfish or a product containing dried fish and shellfish, and, for example, a method for producing dried sardines or crushed dried sardines.

[0002]

BACKGROUND OF THE INVENTION Dried fish and shellfish or a product containing dried fish and shellfish, which is produced by a known conventional method through steps such as cooking, salting, aging and drying, has a product immediately after production with the lapse of storage time. The original desirable flavor of dried fish and seafood-containing products is quickly lost.

In order to avoid the deterioration of the quality of such dried fish and shellfish or products containing dried fish and shellfish, they have been stored in a low oxygen atmosphere, for example, in a nitrogen substitution package or a package containing an oxygen scavenger. Further, a method is also known in which raw materials for fish and shellfish or intermediate raw materials are subjected to roasting or cold smoking treatment to improve storage stability (see JP-A-59-39266). By carrying out these storage methods, it is possible to suppress the deterioration of the flavor of the dried fish and seafood or the product containing dried fish and seafood to some extent. However, the implementation of these methods requires a considerably large amount of capital investment, which is difficult to implement due to the production cost constraint. Also,
The effect was also not fully satisfactory.

[0004] Further, for the purpose of emphasizing the flavor of the dried fish and seafood-containing product, the by-products that are captured and collected from the aroma components generated during the production of the dried fish and seafood-containing product are used as raw materials for fish and seafood. Methods such as adding to an intermediate raw material (see JP-A-55-58493), adding a purified aroma component obtained by extracting the by-product with liquefied carbon dioxide (see JP-A-59-232064), and the like are known. ing. However, even when these methods are carried out, it is difficult to carry out the methods due to the limitation of production cost such as requiring a special device.

[0005]

In view of the above problems, an object of the present invention is to enhance the flavor of a dried fish product or a product containing a dried fish product in a well-balanced manner in the process for producing dried fish products or a dried product containing a dried fish product. And to suppress the deterioration of flavor after production. Another object of the present invention is to provide various kinds of preferable processed foods by enhancing the flavor of various processed foods that use dried fish and seafood-containing products and suppressing changes in the processed foods.

[0006]

Means for Solving the Problems The inventors of the present invention have made extensive studies as to a method for achieving the above object, and as a result, (1) dried fish and fish or products containing dried fish and fish, or flavors of these. By adding specific components when producing various foods contained as raw materials, the original flavor of dried fish and shellfish can be enhanced, and deterioration of flavor after production can be suppressed (2) As the component, it is necessary to avoid the components in the dried fish and seafood or products containing dried fish and shellfish, which change the taste, the taste and flavor of the flavor component, and the balance between the flavor components and between the flavor components, that is, It was found that the taste of the component itself should be tasteless or as low as possible, and (3) the effective addition amount of the component had a specific addition ratio range.

[0007] Furthermore, as a result of searching and examining a wide variety of components that meet these requirements,
(4) The sulfur-containing compound or an article containing the same is most suitable, and (5) In addition, the addition effect of the article containing the sulfur-containing compound or the same compound is not limited to any type of dried fish or seafood. It is also effective for products containing dried fish, but it is especially added to products containing dried apricot, among others, dried sardines and dried sardines, or dried sardines, among others, dried sardines and dried sardines as raw materials. It was found that, in the case of doing so, the off-taste present in them was not perceived, the original well-balanced preferable taste and flavor were emphasized, and the effect of improving the storage stability could be remarkably recognized. . The present invention has been completed based on these findings.

That is, the first invention according to claim 1 is
Regarding the method for producing dried fish and shellfish having improved taste and flavor and having high storage stability, an article containing a sulfur-containing compound is added in the process for producing dried fish and shellfish, wherein the dried fish and shellfish product is characterized by being added. It is a manufacturing method.

A second aspect of the present invention relates to a method for producing dried fish and shellfish whose taste and flavor are improved and which is highly stable in storage, wherein the sulfur-containing compound in the first aspect is glutathione, taurine, A method for producing dried fish and shellfish, which is a compound selected from the group consisting of cysteine, cystine, methionine, glutamylcysteine and thiamine and salts thereof.

A third aspect of the present invention relates to a method for producing a dried fish and shellfish product having improved taste and flavor and having a high storage stability, and particularly to a dried fish and shellfish product. It is a method for producing dried fish and shellfish, characterized in that dried fish is dried.

A fourth aspect of the present invention relates to a method for producing a seafood dried food-containing product having improved taste and flavor and having high storage stability, which is included in the production process of the seafood dried food-containing product. A method for producing a dried seafood-containing product, comprising adding an article containing a sulfur compound.

A fifth aspect of the present invention relates to a method for producing a dried fish and seafood-containing product having improved taste and flavor and high storage stability, wherein the sulfur-containing compound is glutathione in the fourth aspect of the invention. A method for producing a dried fish and seafood-containing product, which is a compound selected from the group consisting of taurine, cysteine, cystine, methionine, glutamylcysteine and thiamine and salts thereof.

A sixth invention according to claim 6 relates to a method for producing a dried fish and seafood-containing product having improved taste and flavor and having high storage stability. A method for producing a product containing dried fish and shellfish, which is a product containing dried fish products.

A seventh aspect of the present invention relates to a method for producing a product containing dried fish and shellfish which has improved taste and flavor and is highly stable in storage. In the first aspect, the dried fish and shellfish is dried. And a dried fish and shellfish product selected from the group consisting of fried and dried fish.

An eighth aspect of the present invention relates to a method for producing a dried fish and seafood-containing product having improved taste and flavor and having high storage stability. A method for producing a dried fish and seafood-containing product, which is a dried fish and seafood-containing product selected from the group consisting of dried and dried products.

[0016]

The sulfur-containing compound used in the present invention is not limited by its chemical structure or its physical properties as long as the compound can be added to foods. That is, a sulfur-containing compound having a partial structure such as thiol, sulfide, disulfide, sulfoxide, sulfone, thiazole, thiazoline, thiazolidine or sulfonium in its molecular structure is exemplified. Further, amino acids having these partial structures, peptides having sulfur-containing amino acids as constituent amino acids, or sulfur-containing vitamins are exemplified.

Further, a single sulfur-containing compound may be used, or plural kinds of sulfur-containing compounds may be mixed and used. in addition,
A concentrate containing a high concentration of taurine, which is a by-product during the processing of crow meat, or a mixture obtained by adding glutathione in excess of the original content and diluting it with yeast extract powder may be used.

Of the sulfur-containing compounds, compounds selected from the group consisting of glutathione, taurine, cysteine, cystine, methionine, glutamylcysteine and thiamine and salts thereof are particularly effective as the sulfur-containing compound used in the present invention. Thus, it has a great effect of improving the taste and flavor of the dried fish and shellfish or a product containing dried fish and shellfish and improving the storage stability thereof (second invention and fourth invention).

The dried fish and shellfish to be used in the method of the present invention refers to a dried or semi-dried product of the whole or a portion of meat of the fish and shellfish, and includes both dried and salted products. In addition, seasoned and dried products are included in salted and dried products (third invention and sixth invention).

As the dried fish, "Urume sardine sardines",
"Urume sardines sautéed", "Katakuchi sardines sardines", "Katakuchi sardines sautéed", "Maewashi sardines", "Maiwashi sautéed", "Maniwakuni", "ice Shimogyo dry matter, "Surume", "Dried dried octopus", "Abalone dry matter" (including dried abalone whole meat and processed products cut into strings), "Akakai string dry matter", "Scallop scallop dry matter", "Peeled dried shrimp", "Sakura shrimp", "Stickfish", "One night dried cod", "One night dried crow band", "Suhayori" trout, "Sea bream" Examples include "no fish strips", "willow leaf dried fish", "tatamii sardines" and the like.

[0021] Salt dried products include "Muro mackerel Kusaya", "Fishing fish Kusaya", "Chicken Kusaya", "Mackerel raw dried",
Examples include "finfish karasumi", "fin dried eel", "raw dried willow leaf fish", "raw dried white fish", "raw dried wakasagi", and "kenmyotaiko".

As seasoning dried products, "mackerel miso dried", "sardine miso dried", "autumn swordfish miso dried", "sardine seasoned dried", "willow fish seasoned dried", "kawahagi seasoned""Dried","Ei seasoned dried", "Head pork seasoned dried"
Are exemplified.

In the present invention, the dried seafood-containing product is
It is a processed product obtained by cutting, cutting, crushing, and crushing dried fish and shellfish as a raw material, granulated product, spread product, or a seasoned processed product thereof. Granules include seasonings, various spices, various powdered or granular foods such as salt, sugar,
It includes complex seasonings or foods that are mixed or coated with umami seasoning, pepper, pepper powder, sesame, kelp powder, etc. and granulated.

As products containing dried fish and shellfish, various "coarse crushed fish", "snack", various "furikake foods", "improved sushi food", "seasoned squid", "combined seasoning" The “charge” and the like are exemplified.

In each of the methods of the first to eighth inventions, the sulfur-containing compound is added to the raw materials for dried fish and shellfish-containing products, or at any time during the production process of dried fish and shellfish-containing products. Carried out in the process. Further, the addition can be performed in a plurality of steps, and can be added a plurality of times, that is, dividedly in each step. In general, good results are obtained by adding a large amount of a predetermined amount of the sulfur-containing compound in a high concentration in the initial step.

Crystals or powders of sulfur-containing compounds are sprayed and added, diluent powders containing crystals or powders of sulfur-containing compounds are sprayed and added, high-concentration aqueous solutions of sulfur-containing compounds are sprayed and added, and Any addition method such as immersing the sulfur compound in a dissolved solution and then drying is adopted, but at the end of the addition, the sulfur-containing compound is uniformly distributed in the raw material or intermediate raw material of dried fish and fish products containing dried fish and fish products. Is desirable.

The amount of the sulfur-containing compound added to the dried fish and shellfish or products containing dried fish and shellfish is 0.0001% or more based on the weight ratio of sulfur in the sulfur-containing compound to the dry weight of the dried fish and shellfish-containing products. The range is 5% or less, preferably 0.001% or more and 0.5% or less.

Below this addition amount range, the effect of adding the sulfur-containing compound is not clear. On the other hand, if the amount exceeds this range, the different flavor may be overemphasized, and the original flavor of seafood may be impaired.

The method of the present invention will be described in detail below with reference to examples. Note that these examples do not limit the technical scope of the present invention. In the description of the examples, "parts" means "parts by weight" and "%" means "weight / weight%" unless otherwise specified.

[0030]

【Example】

(Example 1) === Manufacture of dried sardines 2 kg of medium-sized fresh "sardine sardines" were boiled for 10 minutes in boiling tap water. The boiled fish body was divided into two equal parts so as not to be damaged, and one of them was immersed in 1 L of a 5% aqueous solution of glutathione or L-cysteine hydrochloride monohydrate for 1 hour at room temperature. After the immersion, the fish were drained, arranged on a flat cloth covered with a cloth, and kept under hot air drying for 2 hours to obtain 350 g of "Test product Iriko". The other is
After the water was drained, it was similarly dried on a flat sardine without being dipped to obtain 350 g of "control product Iriko". The water content of both "test product Iriko" and "control product Iriko" was 16.5%.

(Example 2) === Production of Granular Composite Seasoning To the "test product Iriko" or "control product Iriko" obtained in Example 1, the seasoning component having the composition shown in Table 1 was added. The mixture was rapidly ground under cooling. Each obtained pulverized product is humidified, kneaded, extruded and granulated, and subjected to hot-air drying, without addition of glutathione or cysteine (control seasoning, "control product Iriko" used in Example 1), and sardine production Add glutathione or cysteine (test product seasoning 1,
Test product seasoning 4, using "Test product Iriko" of Example 1),
Glutathione or cysteine was added during the production of the granular composite seasoning (test product seasoning 2, test product seasoning 5, "control product Iriko" used in Example 1), glutathione or cysteine during the production of dried sardine and the granular composite seasoning. Seven types of granular composite seasonings of addition (test product seasoning 3, test product seasoning 6, and "test product Iriko" of Example 1 were used) were obtained.

[0032]

[Table 1]

(Example 3) === Evaluation test of dried sardine extract (Iriko Dashi) 0.3 part of "Test product sardine" of Example 1 in 100 parts of ion-exchange resin treated water in boiling water, 0 .5 or 1.0
Part or 1.0 part of "control product Iriko" was added and held for 2 minutes. When hot, each extract was poured onto a filter cloth to obtain "dashi". These seven types of "dashi" were left to cool and subjected to a sensory evaluation test when the liquid temperature reached 45 ° C. The panel was composed of 5 persons, and the control product was clearly indicated, and the presence or absence of difference between the control product and the test product and the degree of preference were evaluated by the free conversation = round table method. The evaluation time is 15 minutes for all samples. During this period, all samples were kept in a 30 ° C water bath. The evaluation results are summarized in Table 2.

[0034]

[Table 2]

As shown in Table 2, both the taste and flavor of the test product to which glutathione or cysteine was added were distinctly different from those of the control product to which no glutathione or cysteine was added, and particularly, The flavor of the test product was good. It is also worth noting that the taste is enhanced about twice by the addition of glutathione or cysteine.

(Example 4) === Evaluation test of granular composite seasoning extract In 100 parts of the ion-exchange resin-treated water in boiling, "Test product seasoning 1" to "Test product" of Example 2 were added. 1.0 part each of the seasoning 6 "or the" control seasoning "was added and held for 2 minutes. When hot, each extract was poured onto a filter cloth to obtain "dashi". These 7 types of "dashi" are left to cool and the liquid temperature is 45 ° C.
When it became, it was subjected to a sensory evaluation test. The panel was made up of 5 persons, and the control product was specified, and the presence or absence of difference between the control product and the test product and the degree of preference were evaluated by the free conversation = round table method. Evaluation time is 1 for all samples
5 minutes. During this period, all samples were kept in a 30 ° C water bath. The evaluation results are summarized in Table 3.

[0037]

[Table 3]

As shown in Table 3, the taste and flavor of the test product to which glutathione or cysteine had been added were distinctly different from those of the control product to which cysteine had not been added. The flavor was good.
In addition, the effect of glutathione or cysteine due to the addition of glutathione or cysteine, or the difference in the time of addition of glutathione or cysteine, although the sulfur-containing compound added was a different type of compound, the difference was not observed. When glutathione or cysteine was added in duplicate during production and granulation, no significant difference was observed in the effect between the case of adding glutathione or cysteine once.

(Example 5) === Preservation test of "Iriko" Granulated crushed product of "Test product Iriko" or "Control product Iriko" of Example 1, 100 g of each was rubbed individually into a 1 L volume brown wide-mouth glass bottle And stored at room temperature (20 ° C.) for 1 week. One week later, both glass bottles were opened and 5 panelists
In particular, the change in flavor was evaluated. The results are summarized in Table 4.

[0040]

[Table 4]

As shown in Table 4, after one week of storage,
The flavor of "Test product Iriko" added with glutathione or cysteine was clearly different from the flavor of "Control product Iriko" without added glutathione or cysteine, and the flavor of the test product remained particularly good. Was. In addition, no difference in the effect of glutathione or cysteine was observed due to the difference in the addition of glutathione or cysteine, or the difference in the addition of glutathione or cysteine. Showed no significant difference in the effect compared with the case of adding glutathione or cysteine once. On the other hand, it was confirmed that the head space of the glass bottle containing the "control product Iriko" was filled with a strong oily odor, and the "control product Iriko" was significantly deteriorated in quality.

(Example 6) === Storage test of granular composite seasoning "Test product seasoning 1" to "Test product seasoning 6" of Example 2
Alternatively, 100 g of each “control seasoning” is individually stored in a 1 L volume rubbed brown wide-mouthed glass bottle at room temperature (20
C.) and stored for 1 week. After one week, the lids of all the glass bottles were opened, and the change in flavor was evaluated by five panelists. The results are summarized in Table 5.

[0043]

[Table 5]

As shown in Table 5, in "Test product seasoning 1" to "Test product seasoning 6", even after storage for 1 week, the desirable flavor immediately after production remained. ,
No offensive odor was observed. In contrast, the "control seasoning" had an offensive odor similar to the burning odor of oil.

[0045]

As described above, the dried fish and shellfish-containing product according to the present invention has enhanced flavor,
It has an effect that a preferable taste and flavor can be stably stored for a long period of time.

Claims (8)

[Claims] 1. A method for producing dried fish and shellfish, which comprises adding an article containing a sulfur-containing compound in the process for producing dried fish and shellfish. 2. The sulfur-containing compound according to claim 1, wherein glutathione, taurine, cysteine, cystine, methionine,
A process for producing dried fish and shellfish, which is a compound selected from the group consisting of glutamylcysteine, thiamine and salts thereof. 3. The method for producing dried fish and shellfish according to claim 1, wherein the dried fish and shellfish is fresh dried fish. 4. A method for producing a dried fish and seafood-containing product, which comprises adding an article containing a sulfur-containing compound in a process for producing a dried fish and seafood-containing product. 5. The sulfur-containing compound according to claim 4, wherein glutathione, taurine, cysteine, cystine, methionine,
A method for producing a dried fish and seafood-containing product, which is a compound selected from the group consisting of glutamylcysteine, thiamine and salts thereof. 6. The method for producing a dried fish and seafood-containing product according to claim 4, wherein the dried fish and seafood-containing product is a dry dried product-containing product. 7. The method for producing a dried fish and shellfish according to claim 1, wherein the dried fish and shellfish is a dried fish and shellfish selected from the group consisting of dried and roasted fish. 8. The method for producing a dried fish and seafood-containing product according to claim 4, wherein the dried and dried fish seafood-containing product is a dried and dried fish-containing product selected from the group consisting of dried sardines-containing products and roasted and dried products. Law.