JPH08107768A - Production of broth product - Google Patents

Abstract

PURPOSE: To enhance flavor of a broth and improve the storage stability of taste and fragrance by compounding the broth obtained from the raw material consisting of fishes and shellfishes or a processed product of fishes and shellfishes with a sulfur-containing compound such as glutathione. CONSTITUTION: A broth obtained from a raw material consisting of fishes and shellfishes or a processed product of fishes and shellfishes (dried fish, dried small sardines, etc.) is compounded with a sulfur-containing compound. The content of sulfur attributable to the sulfur-containing compound is 0.0001-5wt.%, preferably 0.001-0.5wt.% based on the dried weight of the solid component in the broth product. When the sulfur-containing compound is at least one selected from glutathione, taurine, cysteine, cystine, methionine, glutamylcysteine, thiamine and their salts, the taste and flavor of the broth product is improved and their storage stability is increased.

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 a dashi product using fish or processed fish and shellfish as a raw material, and one example thereof is a process for producing a noodle soup stock extracted from bonito flakes.

[0002]

2. Description of the Related Art Seafood or processed seafood produced by a known conventional method, such as soup stock obtained by hot water extraction from fish knots or dried sardines, is left in the air for a long time after extraction. At the same time, the originally desired flavor immediately after the extraction is quickly lost.

In order to avoid such deterioration of the quality of the soup stock, it has been stored in a low oxygen atmosphere in an inert gas substitution package, for example, a nitrogen substitution package (Japanese Patent Laid-Open No. 62-21).
0961). Alternatively, degassing packaging has been performed such as placing in a low oxygen atmosphere. By carrying out these preservation methods, the deterioration of the flavor of the dashi stock can be suppressed 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. Moreover, the effect was not fully satisfactory.

Further, for the purpose of emphasizing the flavor of soup stock,
However, a method of adding a by-product, which is obtained by capturing and collecting aroma components generated during the production of seafood or processed fish products, to a raw material for fish or intermediates (see JP-A-55-58493), and liquefying the by-product. There is known a method of adding a purified aroma component extracted with carbon dioxide (see JP-A-59-232064). However, in order to carry out these methods, special equipment is required.
It was difficult to implement due to production cost constraints.

[0005]

In view of the above problems, an object of the present invention is to enhance the flavor of a stock product in a well-balanced manner and to suppress the deterioration of the flavor after the production. It is in. Another object of the present invention is to provide various processed foods that are preferable by enhancing the flavor of various processed foods that use a dashi product and suppressing changes in the processed foods.

[0006]

Means for Solving the Problems The inventors of the present invention have earnestly conducted research on a method for achieving the above-mentioned object, and as a result, (1) processed seafood products, particularly fish-bread, dried fish or these When a variety of soup products containing as a flavor raw material are produced, by adding specific components, the original flavor of the soup stock can be enhanced, and the deterioration of the flavor after production can be suppressed, (2 ) As ingredients, avoid ingredients that change the taste, taste and flavor of flavor components, and the balance between flavor components and between flavor components that are made from seafood or processed fish products. It was found that what should be done, that is, the taste of the component itself should be tasteless or as low as possible, and (3) that the effective addition amount of the component has a specific addition ratio range. It was

[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 sulfur-containing compound or the article containing the same is determined by any type of fish or shellfish. It is also effective for soup products made from processed products, but especially added to soup stocks or dried fish products, dashi products made from dried sardines and roasted fish, or soup products containing them. In some cases, it was found that the taste and flavor that were originally well-balanced were emphasized without perceiving the off-taste present in them, and the effect of improving 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 a dashi product made from fish or processed seafood with high storage stability, which has improved taste and flavor, and a process for producing dashi from the processed seafood or processed fish The method for producing a dashi product is characterized in that an article containing a sulfur-containing compound is added.

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

A third aspect of the present invention is a dashi product made from fish or processed seafood which has improved taste and flavor and is highly stable in storage, and particularly fish stock or dried fish. A method for producing a broth product using a fish product as a raw material, wherein in the first invention, the processed seafood product is a processed seafood product selected from the group consisting of fish knots and dried fish products. Is the law.

A fourth aspect of the present invention relates to a method for producing a dashi product made from fish or processed fish and shellfish products having improved taste and flavor and high storage stability. In the invention, the method for producing a dashi product is characterized in that the dashi product is a liquid product.

[0012] A fifth aspect of the present invention relates to a method for producing a dashi product, which is made from fish or processed fish and shellfish having high storage stability and improved taste and flavor. In the invention, the method for producing a dashi product is characterized in that the dashi product is a pasty product.

A sixth aspect of the present invention relates to a method for producing a dashi product made from fish or processed fish and shellfish products having improved taste and flavor and high storage stability. In the invention, the processed seafood product is a processed seafood product selected from the group consisting of dried sardines and roasted fish.

[0014]

The sulfur-containing compound is not limited in its chemical structure or 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 a plurality of 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 yeast extract powder mixture containing glutathione in excess of the original content 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. In addition, it has a great effect of improving the taste and flavor of the stock product made from seafood or processed seafood, and improving the storage stability thereof (second invention).

The raw material used in the method of the present invention is seafood or processed fish products. In many cases, processed seafood is used rather than fresh seafood. As the processed seafood, any of fish buns, dried fish and salted dried products is used, and fish buns or dried fish are particularly suitable (third invention). Above all, sardines or roasts are appropriate (6th
invention).

As the fish section, "bonito section", "Soutabushi",
Examples include "Saba-bushi", "Saba-bushi", "Sardine-bushi", "Tuna-bushi", "Mizu-bushi-bushi", "Shaving-bushi", "Powder-bushi", "Ara-bushi"

[0018] As dried fish, "Urume sardines simmered",
"Urume sardines sardines", "Katakuchi sardines sardines", "Katakuchi sardines sautéed", "Maewashi sardines", "Maiwashi sardines", "Scallop scallop dry matter", Examples include “peeled dried shrimp”.

In the method of the present invention, the particularly preferred properties of the broth product made from the fish or processed fish and shellfish product as a raw material are liquid or paste (fourth and fifth inventions).

[0020] For example, liquid soup products include "soup stock for noodles extracted from dried bonito flakes", "soup stock for buckwheat soup extracted from dried bonito flakes and soutabushi", "concentrated soup stock for stewed foods extracted from arabushi", "turtle" An example is "concentrated soup stock for soup stock extracted from Knotoshi".

As a pasty stock product,
Examples include "bonito senji" and "anchovy paste".

In the methods of the first to sixth inventions, the sulfur-containing compound is added to the raw material of the stock product or the raw material of the seafood or the processed fish product, or the raw material of the seafood or the processed fish product. It is performed at any step in the manufacturing process of the product. Further, the addition can be performed in a plurality of steps, and can be added a plurality of times in each step, that is, divided addition. 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.

A method of spraying and adding crystals or powders of a sulfur-containing compound, a method of spraying and adding a diluent powder containing crystals or powders of a sulfur-containing compound, and spraying and adding a highly concentrated aqueous solution of a sulfur-containing compound. Any method can be used, such as dipping in a solution containing a sulfur-containing compound and then drying, but when the addition is completed, the sulfur-containing compound is made from fish or processed fish and shellfish as a raw material, or a raw material for soup stock. It is desirable that they are evenly distributed in the raw material.

The amount of the sulfur-containing compound added to the dashi product made from the seafood or processed fish products is determined by the amount of sulfur in the sulfur-containing compound relative to the weight of the dry matter in the dashi product made from the fish or processed fish products. 0.0001% to 5% by weight
The range is as follows, 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 extra flavor may be too strong, and the original flavor of the soup stock may be impaired.

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

[0027]

【Example】

(Example 1) === Manufacture of concentrated bonito soup stock A standard size bonito aramoto soup made from Shizuoka prefecture is used to make a flake with a uniform size as much as possible using a domestic bonito shaving machine. And cut it to obtain a shaving. 25 parts of the shavings and 0.1 part of glutathione or L-cysteine hydrochloride monohydrate (hereinafter, referred to as cysteine) were added to 100 parts of ion-exchange resin-treated water (hereinafter, described as water) in boiling, as it was. After holding for 10 minutes and extracting, when hot, pour it on the filter cloth,
"Test dashi 1" and "test dashi 2" were acquired. Similarly, “control stock” was obtained without adding glutathione or cysteine. The yield is "test 1",
Both "Test Dashi 2" and "Control Dashi" are 60 parts. The presence of solid dispersion was not observed in the stock after filtration.

(Example 2) === Preparation and evaluation of soup stock 90 parts of water was added to each of 10 parts of "test stock 1", "test stock 2" and "control stock" obtained in Example 1, After being kept on the boiling water bath for 3 minutes, 0.3 part of commercially available soy sauce and 0.8 part of salt were added to prepare a soup stock. When the liquid temperature of the soup stock was lowered to 60 ° C., it was immediately subjected to a sensory evaluation test for evaluating the desirability of the soup stock. Paneler is 5
The name and evaluation time were 10 minutes, the display of the test product or the control product was hidden, and the free conversation = round table method was used. Table 1 shows the evaluation results.

[0029]

[Table 1]

As shown in Table 1, it was evaluated that the soup stock prepared from "Test Dashi 1" and "Test Dashi 2" was more preferable than that prepared from "Control Dashi" with a significant difference.

(Example 3) === Preservation and evaluation of concentrated bonito soup stock 30 parts of each of "test soup 1", "test soup 2" and "control soup" obtained in Example 1 were stored in 1 L aluminum pouch. And sealed without a head space. These pouches were heat-sterilized at 80 ° C. for 10 minutes. After being stored at room temperature (25 ° C.) for one week, it was opened and subjected to a sensory evaluation test for evaluating the preference of thick stock. There were 5 panelists and the evaluation time was 10 minutes. The display of the test product or the control product was hidden, and the free conversation = round table method was used. Table 2 shows the evaluation results.

[0032]

[Table 2]

As shown in Table 2, the "test dashi 1" preserved product or the "test dashi 2" preserved product has a significant difference.
It was rated as preferred over the "control stock" stock. The flavor at the time of extraction was observed in the "test dashi 1" preserved product or the "test dashi 2" preserved product, whereas a slight fishy odor was observed in the "control dashi" preserved product.

[0034]

EFFECTS OF THE INVENTION As described above, the broth product made from the seafood or processed seafood of the present invention has an enhanced broth flavor and is capable of stably storing a desirable taste and flavor for a long period of time. It has the effect of being able to.

Claims (6)

[Claims] 1. A method for producing a broth product, which comprises adding an article containing a sulfur-containing compound in the step of producing a broth made from seafood or a processed seafood product. 2. The sulfur-containing compound according to claim 1, wherein glutathione, taurine, cysteine, cystine, methionine,
A method for producing a dashi product, which is a compound selected from the group consisting of glutamylcysteine, thiamine and salts thereof. 3. The method for producing a dashi product according to claim 1, wherein the processed seafood product is a processed seafood product selected from the group consisting of sea bream and dried fish products. 4. The method for producing a dashi product according to claim 1, wherein the dashi product is a liquid product. 5. The method for producing a dashi product according to claim 1, wherein the dashi product is a pasty product. 6. The method for producing soup stock according to claim 1, wherein the processed seafood product is a processed seafood product selected from the group consisting of dried and roasted fish.