JPH08140566A - Preparation of dried fish for seasoning and processed dried fish - Google Patents

Abstract

PURPOSE: To mask the undesirable taste such as bitter and astringent taste and metallic taste of dried fish by adding a specific edible component. CONSTITUTION: A reaction product produced by heating a mixture of (A) an α-amino acid having aliphatic structure and containing plural free carboxyl groups (e.g. glutamic acid and aspartic acid) and (B) a sugar (monosaccharide, disaccharide, trisaccharide, etc.) under the heat-cooking condition of a food is added in an amount of about 0.1-5wt.% during the preparation of dried fish or processed dried fish. The undesirable taste can be modified to more favorable taste without changing the seasoning property of the seasoning components in the (processed) dried fish or losing the balance of the seasoning components.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a method for producing fish knots or processed fish knots, more specifically, various fish knot products represented by bonito flakes or their cutting flakes, crushed sieves, powders and granule moldings. The present invention relates to a method for manufacturing processed fish-bread products such as seafood and seasoned products.

More specifically, the present invention reduces and eliminates the off-taste such as bitterness and astringency or metallic taste which is present in fish buns or processed fish buns, and emphasizes good and preferable taste and flavor. The present invention relates to a method for producing a fish knot or a fish knot processed product capable of stably maintaining its preferable taste and flavor for a long period of time.

[0003]

2. Description of the Related Art Conventionally, as a basic method for producing fish sections such as bonito, mackerel, sardines, soutabushi and urumebushi, bonito, mackerel,
The meat is taken from fresh red fish such as sardines, souta bonito, and dried sardines.
A method of aging after boiled ripening, reforming if necessary, drying by roasting, and "molding" for aging has been practiced.

Although this basic production method is still the same today, the quality of raw material fish is constantly tending to bottom out, so it is unavoidable to use raw material fish of lower quality than the conventional ones. The current situation is that there are none. Therefore, the conventional method of producing fish sections is
On the other hand, when applied to low-grade raw material fish, low-grade fish-bread products and processed fish-bread products result.

[0005] In addition, low-grade fish-bread products or processed fish-bread products include off-taste components such as bitterness and astringency or metallic taste derived from inorganic components or special peptides contained therein and components peculiar to raw materials, so-called unpleasant components. Are often present, and often impair the good and favorable taste and flavor effects of the fish-bread products or processed fish-bread products.

[0006] In order to improve the taste and flavor of the raw fish products or processed raw fish products, these off-flavor components may be separated and removed from the raw fish products or processed raw fish products or their raw materials. Efficient and selective removal of off-flavor components is considerably difficult, and if it is attempted to remove off-flavors to the extent that they cannot be discriminated, even preferred taste and flavor components in fish-bread products or processed fish-bread products can be obtained. Removed, also
In many cases, the delicate balance of auxiliary components that emphasize taste and flavor, so-called "kokumi", "flavor", etc., is impaired.

Therefore, the separation and removal of off-flavor components from fish-bread products or processed fish-bread products, or their raw materials is a method for producing fish-bread products or processed fish-bread products with improved taste and flavor. Not necessarily appropriate.

[0008] Therefore, in order to make it impossible to identify the off-taste in fish-bread products or processed fish-bread products, or to change the off-taste to a more preferable taste, a so-called "mask" is added. The way to do it is considered. This method of adding an edible ingredient does not change the properties of the original taste component or flavor component of the fish seasoned product or the fish seasoned product, and also impairs the balance between the flavor components and the flavor components. Therefore, it can be evaluated as a far more effective and more practical method as compared with the method for removing the off-flavor component.

[0009]

SUMMARY OF THE INVENTION According to the present invention, a fish-bread product or a fish-branch processed product is produced by an effective and practical method without detecting the off-taste present in the fish-brush product or the fish-branched processed product. It is an object to produce a fish-bread product or a processed fish-bread product having a desirable taste and flavor that are originally well-balanced in the product.

[0010]

Means for Solving the Problems The inventors of the present invention have earnestly studied to solve the above problems, and as a result, have obtained the following findings (1) to (3).

(1) A method of adding a specific edible component is effective in order to prevent the distinct taste from being recognized in the fish-bread products or processed fish-bread products or to change the taste to a more preferable taste. is there.

(2) As the edible component, a component that changes the taste characteristics of the taste components and the balance between the taste components in the fish seasoning product or the fish seasoning processed product should be avoided.
That is, the taste of the edible component itself should be tasteless or as low as possible.

(3) The effective addition amount of the edible component has a specific addition amount ratio range.

Furthermore, a wide variety of edible ingredients that satisfy these requirements are searched for.
As a result of the examination, the following knowledge (4) was obtained.

(4) A reaction product obtained by heating a mixture containing a plurality of free carboxyl groups and an α-amino acid having an aliphatic structure and a sugar under the cooking and heating conditions of food is most suitable.

The present invention has been completed based on these findings.

That is, the first invention according to claim 1 is
The present invention relates to a method for producing fish knot with improved taste and flavor, wherein a mixture containing a plurality of free carboxyl groups and α-amino acid having an aliphatic structure and a sugar in a fish knot manufacturing process is used as a food product. A method for producing a fish section, which comprises adding a reaction product obtained by heating under cooking and heating conditions.

A second aspect of the present invention relates to a method for producing fish knots having improved taste and flavor, wherein the first aspect of the present invention has a plurality of free carboxyl groups and an aliphatic structure. A method for producing a fish clause, wherein an α-amino acid selected from the group consisting of glutamic acid, aspartic acid, and their sodium salts and potassium salts is used as the α-amino acid.

A third aspect of the present invention is to provide a method for producing fish knots having improved taste and flavor. In the first aspect of the present invention, sugars include monosaccharides, disaccharides and trisaccharides. A method for producing a fish clause, which comprises using a sugar selected from the group consisting of sugar alcohols and mixtures thereof.

A fourth aspect of the present invention relates to a method for producing a processed fish-bread product with improved taste and flavor,
In the process of manufacturing a processed fish-bread product, a reaction product obtained by heating a mixture containing a plurality of free carboxyl groups and an α-amino acid having an aliphatic structure and a sugar under food heating conditions is added. It is a method for producing a processed fish-section product.

A fifth invention described in claim 5 is an invention having a relationship for specifying the fourth invention. In the fourth invention,
Fish node processing characterized by using an α-amino acid selected from the group consisting of glutamic acid, aspartic acid, and their sodium and potassium salts as an α-amino acid having a plurality of free carboxyl groups and an aliphatic structure It is a method of manufacturing products.

A sixth invention according to claim 6 is an invention having a relationship for specifying the fourth invention. In the fourth invention,
A method for producing a processed fish-section product, wherein a sugar selected from the group consisting of monosaccharides, disaccharides, trisaccharides, sugar alcohols, and mixtures thereof is used as the sugar.

[0023]

In any of the first to sixth inventions of the present invention, the additive used is a mixture containing a plurality of free carboxyl groups and an α-amino acid having an aliphatic structure and a sugar for cooking food. It is a reaction product obtained by heating under heating conditions.

As the α-amino acid having a plurality of free carboxyl groups and an aliphatic structure, an α-amino acid selected from the group consisting of glutamic acid, aspartic acid and their sodium salts and potassium salts is selected as a preferred amino acid. (2nd invention and 5th invention).

For these amino acids, it is not necessary to select a high-purity sample, but for amino acids belonging to other amino acid groups other than the α-amino acid group having a plurality of free carboxyl groups and an aliphatic structure, , It is advisable to use a preparation that does not contain this as much as possible. A heating reaction product derived from a mixture in which amino acids or peptides belonging to other amino acid groups are mixed at a high concentration is not preferable as an additive used in the present invention.

Fractions obtained by treating a protein hydrolyzate with a method such as ion exchange resin treatment, that is, α-amino acids having a plurality of free carboxyl groups and an aliphatic structure at a high concentration. Fractions containing contained, for example, a glutamic acid high-concentration fraction obtained by treating an acid hydrolyzate of wheat gluten with an anion exchange resin, a cation exchange resin and a decolorizing resin is useful as the α-amino acid raw material of the present invention. .

As the sugar, various sugars other than polysaccharides are used. In particular, sugars selected from the group consisting of monosaccharides, disaccharides, trisaccharides, sugar alcohols and mixtures thereof are selected as preferred sugars (third invention and sixth invention).

More specifically, glucose, fructose, galactose, xylose and ribose are used as the monosaccharide, sucrose (sucrose), cellobiose, lactose, maltose and trehalose are used as the disaccharide, and maltotriose is used as the trisaccharide. , Sugar alcohols such as sorbitol, mannitol, erythritol, and glycerin, and mixtures thereof include high-concentration fructose-containing inversion liquid sugar syrup (H
FS) is exemplified.

It is not necessary to select a high-purity sample for these sugars, but it is preferable to use a sample containing no substances other than sugar as much as possible. For example, when lactose is used, a sugar preparation mixed with milk protein and milk fat and α-
Since a cheese-like or pastry-like aroma is generated in the heated reaction product of the mixture containing the amino acid, such a product is not suitable as an additive to fish knots or processed fish knots.

The mixing ratio of sugar to α-amino acid is selected from the equivalent range or the equivalent range or more. However, when the sugar is in a large excess, a caramel-like aroma is overemphasized in the heating reaction product, which is not suitable.

The mixture containing a plurality of free carboxyl groups and an α-amino acid having an aliphatic structure and a sugar is heated under the usual cooking and heating conditions for foods. That is, it is heated in an open system or a semi-open system. Specifically 5
A temperature range of 0 ° C to 105 ° C is selected.

Such heating conditions are not suitable for the method of the present invention, since heating reaction products having desired properties are not produced under heating in a closed pressure system, for example, high temperature heating in an autoclave.

Heating under ordinary cooking and heating conditions for food is 1
The time is from 0 minutes to 12 hours. Usually, heating is performed uniformly and gradually, and if necessary, indirect heating such as boiling water may be performed.

The pH during the heating reaction is also selected from the range of ordinary food cooking conditions. That is, a range of weak basicity rather than weak acidity, more specifically, a range of pH 2 to 8 is selected.

When the mixed reaction product of the heating reaction having the flavor is added to the fish knot or the fish knot processed product, an individual product obtained by heating the mixture of α-amino acids and sugars in a selected specific combination is obtained. The reaction product of 1 should be mixed with other heated reaction products and added. Α before heating
-In the case of mixing amino acids and reacting with heating, the desired aroma is often not expressed. In addition, even if it is expressed, the heated reaction product often loses its characteristic aroma.

The heated reaction product of a mixture containing a plurality of free carboxyl groups and an α-amino acid having an aliphatic structure and a sugar according to the present invention has a sour taste and an appetizing aroma, and has a fish or fish section. It has the effect of "masking" the dislike components present in the processed product, and the effect of preserving the taste and flavor of fish knots or fish knot processed products. The heated reaction product also has the effect of emphasizing the smoked-like flavor of the fish or processed fish products.

Examples of the fish section in the first invention include bonito section, mackerel section, sardine section, soutabushi and urume section. In other words, the meat portion is taken from fresh red fish such as bonito, mackerel, sardines, soda bonito, and dried sardines, and after ripening and shaping, reshaping if necessary, drying by roasting, and aging by "molding". It is a fish section manufactured by the method. However, the raw material fish or the production method is not limited to the above methods and steps, and various modifications may be made.

For example, part of the raw material fish may be replaced with white fish, the whole fish body may be used by omitting the collection of the meat portion, the time required for roasting or "molding" may be shortened, or It goes without saying that various modifications such as omission of steps can be adopted. Therefore, "molding"
Fish-bread-like products, such as "niboshi" and "yaki-dried", which are produced by omitting the steps, are also included in the scope of the present invention.

In the method of the first invention, the addition of a heated reaction product of a mixture containing a plurality of free carboxyl groups and an α-amino acid having an aliphatic structure and a sugar can be carried out at any time during the production process of the fish section. Carried out in the process. 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 can be obtained by adding a large amount of a predetermined amount of the heated reactant in an early stage.

For the addition of the heated reaction product, granules, powders, mucilages or concentrates of the heated reaction product may be added by sprinkling in the production process of the fish section, or a high-concentration aqueous solution of the heated reaction product may be added by spraying. It is also possible to employ any addition method such as, for example, sprinkling the collected fish meat raw material or intermediate raw material with granules, powder or concentrate of the heated reaction product.

Further, when the raw material or the intermediate raw material is heated during the production process of the fish section, the α-amino acid having a plurality of free carboxyl groups and the α-amino acid having the aliphatic structure and the sugar are added without adding a heating reaction product. It is also possible to add a mixture containing and to generate a heated reaction product in the raw material or the intermediate raw material or on the surface thereof, and to obtain the same effect as when the heated reaction product is added.

In any case, it is desirable that the heated reaction product be uniformly distributed in the raw material or intermediate raw material of the fish section at the end of the addition of the heated reaction product.

An appropriate amount of the heated reaction product added is about 0.1 to 5% by weight of the fish section product. Below this addition amount range, the effect of adding the heated reaction product is not clear. On the other hand, when the amount exceeds the range of addition, the flavor derived from the heated reaction product, caramel odor, and sometimes offensive odor similar to burnt odor are emphasized too much, which is not suitable.

The processed fish shavings according to the fourth aspect of the invention include cutting flakes, crushed sieves, powders, granulated molded products, seasoned processed products, mixed granulated molded products with umami seasoning, "furikake" foods, Examples include instant "sumoshima" foods. Also, many of them are dry or semi-dry,
Liquid products such as "Katsuobushi-extracted liquid dashi" or pasty products such as "Katsuobushi" and "anchovy paste" are also included in the processed fish-bread product of the present invention.

In the method of the fourth invention, the addition of a heated reaction product of a mixture containing a plurality of free carboxyl groups and an α-amino acid having an aliphatic structure and sugar, It is carried out in any step. That is, addition to the raw fish knot, mixing, cutting process of the fish knot, crushing process, addition to the humidity control aqueous solution used in the crushing process, addition to the humidity control or particle binding solution used in the granulation process,
It can be added by various methods such as addition to the seasoning liquid used in the seasoning process, addition to the seasoning liquid used in the cooking process, and addition in the kneading process during the production of the pasty product.

In addition, the addition can be performed a plurality of times in a plurality of steps, that is, a plurality of steps, that is, a divided addition. In general, good results are obtained by adding a large amount of a predetermined amount of the heated reactant in the initial step.

Further, when the raw material or the intermediate raw material is heated during the process of producing the processed fish-bread, a plurality of free carboxyl groups and α- having an aliphatic structure are added without adding a heating reaction product. It is also possible to add a mixture containing an amino acid and a sugar to generate a heated reaction product in a raw material or an intermediate raw material or on the surface thereof, and obtain the same effect as when the heated reaction product is added.

The amount of the heated reaction product added is preferably about 0.1 to 5% by weight of the product of the processed fish section. Below this addition amount range, the effect of adding the heated reactant is not clear. On the other hand, when the amount exceeds this range, unfavorable tastes and flavors derived from the heated reaction product, that is, bitterness, caramel odor, and sometimes off-flavor, are not suitable because they are overemphasized.

As the method for adding the heated reaction product, a granular form or a powder is added to the raw fish bun or an intermediate raw material during the processing by spraying, or a high-concentration aqueous solution of the heated reaction product is added by spraying during the processing. Any addition method such as In any case, it is desirable that the heated reaction product be evenly distributed in the raw material or intermediate raw material of the processed fish seasoning product at the end of the addition.

The method of the present invention will be described below with reference to examples. It should be noted that these examples do not limit the present invention. In the description of the examples, "part" unless otherwise specified.
Indicates parts by weight, and “%” indicates (weight / weight)%.

[0051]

【Example】

(Example 1) = Preparation of heated reaction product = A mixture containing a plurality of specified free carboxyl groups in the combination shown in Table 1 and an α-amino acid having an aliphatic structure and a sugar was released under reflux, Heat reaction was carried out for 6 hours on a boiling water bath to obtain four kinds of heat reaction products A to D.

[0052]

[Table 1]

(Example 2) = Production of "Arabushi" and evaluation of "Dashi" = Extraction of "Dashi" = Raw fish meat minced from fresh bonito was boiled and "divided" to prepare fish meat in Example 1. Heated reaction products A to D
Was immersed for 10 minutes in an acidic aqueous solution containing 15% of each and maintained at 25 ° C.

After the immersion, waiting for the immersion liquid to be dropped, the immersion liquid was arranged on a drying board for roasting, and dried for 30 minutes in the room at a room temperature of air blowing. By the dipping operation and the air-drying operation, it was confirmed that the heated reactant solution having a “meat ratio” of fish meat ratio of 3% adhered to both. This corresponds to the addition of 0.7% of the heated reactant to the product "Arabushi". This "digest" fish meat was roasted continuously in a roasting air oven for 3 days, and four kinds of products corresponding to the used heating reactants A to D, "Arabushi A" to "Arabushi D" were used. Got During the roasting treatment, the vertical position of the slatted fish on which the "divided" fish meat was placed was changed three times to measure uniform roasting.
The yield of the raw material of the product "Arabushi" is 15%.
Its water content was 8-12% and its crude fat content was 6-10%.

Further, a similar acidic aqueous solution containing no heated reaction product was subjected to immersion treatment under the same conditions, and a control "Arabushi" treated in the same manner was produced. The yield, water content and crude fat content of the control "Arabobushi" were almost the same as those of the product "Arabobushi".

The products "Ara-bushi A" to "Ara-bushi D" and the control "Ara-bushi" are wrapped in a piece of Japanese paper, each at a temperature of 25.
It was stored in an environment in which the temperature was maintained at 60 ° C. and the relative humidity was 60%.

1 piece each of the product "Arabeshi" and the control "Arabeshi"
Immediately after the production, one week, three months, and six months later, the pieces were taken out, and approximately half of the pieces were cut down using a domestic bonito-brushing plane so as to cover the entire surface of the "arabushi" in the longitudinal direction.

The shaving flakes thus obtained were weighed, and 10
0 g was put in a heat-resistant glass pot, and 500 mL of ion-exchange resin-treated water was poured. The flake dispersion was extracted by keeping it at room temperature for 10 minutes until boiling and for 5 minutes while boiling. At the time of heating, the extract, that is, each "dashi" is poured onto a funnel on which a filter paper that has been thoroughly washed with water is placed, and the flakes are separated and removed. "Dashi" of Section D and "Dashi" of control "Arabushi" were obtained.

These "dashi" were allowed to cool to room temperature (25 ° C) and immediately subjected to a sensory test by 5 panelists.
This test clearly shows the control “dashi” for the “dashi” of the product “arabushi” and the “dashi” of the control “arabushi”, and whether or not there is difference discrimination by comparison with the control and the taste preference and This is a test that asks for scoring evaluation by a 5-point method with a maximum score of 5 for the preference of flavor.

"Dashi" of the product "Arabe" and the reference "Arabe"
Table 2 summarizes the results of determination of "dashi" after each storage period.

[0061]

[Table 2]

As shown in Table 2, between the "dashi" of the products "Ara-bushi A" to "Ara-bushi D" and the "dashi" of the control "Ara-bushi", in any storage period, Even though there was a clear difference in taste and flavor, in any case, many panelists preferred the "dashi" of the product "Arabushi" that had been treated with the solution containing the heated reactant. This difference in the number of people is considered significant.

Further, as the storage period of "Arabushi" becomes longer, the difference in taste and flavor between the "Dashi" of the product "Arabushi" and the "Dashi" of the control "Arabushi" becomes more significant. A clear tendency was observed.

That is, the treatment with a solution containing a heated reaction product has the effects of improving the taste and flavor of "dashi" of "arabushi", and also maintaining the desirable taste and flavor stably over a long period of time. Was confirmed.

(Example 3) = Production of "bonito flakes" and evaluation of "dashi" extracted from them = Commercially available medium-sized "Kamebushi" produced in Kochi prefecture, addressed to each one, using Japanese paper It was packaged and stored for 1 week in an environment maintained at a temperature of 25 ° C. and a relative humidity of 60%.

One week after taking out, using a domestic bonito-brushing plane, approximately half of it was cut down so as to cover the entire back and abdomen of the fish body in the longitudinal direction of "Kamebushi". The obtained shaving flakes were weighed, and 100 g thereof was diffused to about 30 cm square on Washi paper, and then 10 mL of an acidic aqueous solution containing 15% of each of the heated reactants A to D prepared in Example 1 was used with a sprayer for bread making. Then it was sprayed evenly.

After spraying, the Japanese paper was placed in a large desiccator and kept at 25 ° C. under reduced pressure for 2 hours to be dried. Immediately after returning to normal pressure, 10 g of the product was packaged in a transparent polypropylene bag, the opening was heat-sealed, and the heated reaction product A used.
Four types of products "Katsuobushi flakes A" to "Katsuobushi flakes D" corresponding to ~ D were obtained. Similarly, 10 mL of an acidic aqueous solution containing no heated reaction product was similarly sprayed, dried and packaged to obtain "control bonito flakes".

These bagged "bonito flakes" were stored at room temperature. Then, one bag each of "Katsuobushi flakes A" to "Katsuobushi flakes D" and "Control bonito flakes" was taken out immediately after the production, one week later, three months later and six months later, respectively.
After opening each of them, the total amount of flakes in the bag was put in a heat-resistant glass pot, and 100 mL of ion-exchange resin-treated water was poured. This flake dispersion was extracted by keeping it at room temperature for 10 minutes until boiling and for 5 minutes while boiling.
At the time of heating, the extract, that is, each "dashi" is poured onto a funnel on which a filter paper that has been thoroughly washed with water is placed, and flakes are separated and removed from "Katsuobushi flakes A" to "Katsuobushi flakes D". "Dashi" of "and Dashi" of "control bonito flakes"
Got

These "dashi" were allowed to cool to room temperature (25 ° C), and immediately, for the "dashi" of the product and the "dashi" of the control by 5 panelists, the control "dashi" was clearly indicated and It was subjected to a sensory test asking for scoring evaluation by a 5-point method with a maximum score of 5 regarding presence / absence of difference identification by comparison, taste preference and flavor preference. Table 3 summarizes the determination results of the product “dashi” and the control “dashi” after each storage period.

[0070]

[Table 3]

As shown in Table 3, a clear difference in taste and flavor was observed between the product "dashi" and the control "dashi" at any storage period. Even in this case, many panelists preferred the "dashi" of the product sprayed with the solution containing the heated reactant. This difference in the number of people is considered significant. Further, as the storage period of the "bonito flakes" in a bag was long, the difference in taste and flavor between the "dashi" of the product and the control "dashi" tended to be more obvious. That is, the application of the solution containing the heated reaction product has the effect of improving the taste and flavor of the "dashi" of the "bonito flakes" in a bag, and also keeping the preferable taste and flavor stable over a long period of time. Was confirmed.

[0072]

Industrial Applicability As described above, the method for producing a fish lobster and a fish lobster processed product according to the present invention develops a bitter taste or a metallic taste which is often present in ordinary fish buns and processed fish buns. It is possible to obtain a fish lobster and a fish lobster processed product, which can suppress the above-mentioned effects and can stably preserve a preferable taste and flavor for a long period of time.

Claims (6)

[Claims] 1. A reaction product obtained by heating a mixture containing a plurality of free carboxyl groups and an α-amino acid having an aliphatic structure and a sugar in a fish-bread production process under cooking and heating conditions of food. A method for producing a fish section, which comprises adding a substance. 2. The method according to claim 1, wherein the α-amino acid having a plurality of free carboxyl groups and an aliphatic structure comprises glutamic acid, aspartic acid, and their sodium salts and potassium salts. A method for producing a fish clause, which comprises using an α-amino acid selected from the group. 3. The method according to claim 1, wherein the sugar is a sugar selected from the group consisting of monosaccharides, disaccharides, trisaccharides, sugar alcohols, and mixtures thereof. The method of manufacturing fish sections. 4. An α-containing a plurality of free carboxyl groups and having an aliphatic structure in the process for producing a processed fish clause product.
A method for producing a processed fish section product, which comprises adding a reaction product obtained by heating a mixture containing an amino acid and a sugar under food heating conditions. 5. The method for producing a processed fish clause product according to claim 4, wherein glutamic acid, aspartic acid and their sodium and potassium salts are used as the α-amino acid having a plurality of free carboxyl groups and an aliphatic structure. A method for producing a processed fish section product, which comprises using an α-amino acid selected from the group consisting of: 6. The method for producing a processed fish clause product according to claim 4, wherein a sugar selected from the group consisting of monosaccharides, disaccharides, trisaccharides, sugar alcohols and mixtures thereof is used. A characteristic method for producing processed fish section products.