JPH09121819A - Treatment of broth extract of fishes - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for treating broth extract of fishes, capable of obtaining broth extract of fishes having good taste. SOLUTION: This method for treating broth extract of fishes comprises an ultrafiltration step for separating high-molecular substances such as gelatin in broth of the fishes of carrying out ultrafiltration using an ultrafiltration membrane and a concentration step for separating and removing water content in broth of the fishes by concentration broth of the fishes from which high- molecular substances such as gelatin were separated and removed in the ultrafiltration step using a reverse osmotic membrane after ultrafiltration step.

Description

Detailed Description of the Invention

[0001] The present invention relates to a method for treating a fish broth extract, and more particularly to a method for treating a fish broth extract capable of obtaining a fish broth extract having a good flavor.

[0002]

2. Description of the Related Art Conventionally, in a method of treating a fish broth extract, for example, bonito broth produced when bonito is boiled to produce bonito flakes is used.

The bonito broth used in the method for treating the broth extract of fish is a bonito broth that has been concentrated by repeating heating for about one week. The protein in the broth is decomposed, and after the decomposition treatment, it is concentrated under reduced pressure to obtain a bonito broth extract, which is used as a seasoning.

[0004]

However, in the conventional method for treating the broth extract of fish, since the material itself uses bonito broth that has been concentrated for about one week,
The flavor is deteriorated and deteriorated. Also, since the protein in the bonito broth is decomposed using enzymes, hydrochloric acid, etc., the enzyme, hydrochloric acid, etc. are added from the outside, and the bonito broth has The problem is that the balance of the ingredients is lost, and further, with the concentration under reduced pressure, the active ingredients in the bonito broth are also scattered along with the vapor that evaporates and separates. there were.

In addition, there is a problem that a large amount of energy is consumed because the heating is performed with the concentration under reduced pressure.

[0006] The present invention, in order to eliminate the above drawbacks,
Treatment of fish broth extract that retains the umami component originally possessed by fish broth using ultrafiltration membrane and reverse osmosis membrane, using fresh fish broth without adding heat and enzymes. It is intended to provide a way.

[0007]

In order to achieve the above object, a method for treating a fish broth extract according to the present invention is a method in which fish broth is ultrafiltered by an ultrafiltration membrane to obtain a fish broth extract. An ultrafiltration step for separating high molecular substances such as gelatin
After this ultrafiltration step, the fish broth removed by separating and removing the high molecular weight substances such as gelatin in the ultrafiltration step is concentrated by a reverse osmosis membrane to separate and remove the water in the fish broth. And a concentration step of

Further, the method for treating a fish broth extract according to the present invention comprises ultrafiltration of the fish broth cooled to about 20 ° C. to about 60 ° C. with an ultrafiltration membrane to obtain gelatin in the fish broth. After the ultrafiltration step of separating high molecular substances such as quality, after this ultrafiltration step, the polymeric liquids such as gelatinous substances separated and removed in the ultrafiltration step are filtered by a reverse osmosis membrane. And a concentration step of concentrating and separating and removing water in the broth of the fish.

The method for treating the fish broth extract according to the present invention is such that the fish is boiled in a boiling pot or the like, and about 60 minutes after the start of the boil.
Within a period of time, the broth is subjected to ultrafiltration with an ultrafiltration membrane to separate high molecular substances such as gelatin in the broth of the fish, and after the ultrafiltration step, the above-mentioned ultrafiltration step is performed. And a concentration step of concentrating the broth of the fish, which has been separated and removed from the gelatinous substance or the like in the outer filtration step, by a reverse osmosis membrane to separate and remove water in the broth of the fish.

Further, the method for treating the fish broth extract according to the present invention is such that the fish is boiled in a boiling pot or the like and about 60 from the start of the boil.
Within 20 hours, forcibly use a heat exchanger, etc.
An ultrafiltration step in which the fish broth cooled to about 60 ° C. is subjected to ultrafiltration with an ultrafiltration membrane to separate high molecular substances such as gelatin in the fish broth, and this ultrafiltration step rear,
And a concentration step of concentrating the broth of the fish from which the polymeric substance such as gelatin has been separated and removed in the ultrafiltration step with a reverse osmosis membrane to separate and remove water in the broth of the fish.

[0011]

[Examples] A method for treating a fish broth extract according to one example of the present invention will be described.

When a fish such as bonito is boiled and ripe to produce bonito flakes, the bonito broth produced is used as a material. The bonito broth is fresh, for example, at the latest, about 6
It is preferably within 0 hours. When it exceeds about 60 hours from the start of simmering, the deterioration of flavor becomes remarkable. The temperature of the bonito broth is about 90 ° C.

The bonito broth referred to in the present invention can be applied not only to bonito broth produced as a by-product produced when bonito is boiled and ripe to produce bonito flakes, but also to cooked bonito juice during canned bonito production.

When the bonito broth at about 90 ° C. is put into an ultrafiltration device having an ultrafiltration membrane therein, there is a temperature problem, so the bonito broth at about 90 ° C. is used in a heat exchanger or the like. Then, it is forcibly cooled to about 20 ° C to 60 ° C (preferably 40 ° C).

Next, about 20 ° C. to 60 ° C. (preferably 40 ° C.)
Ultrafiltration (UF) of the bonito broth cooled to about ℃) with an ultrafiltration membrane,
Separate high molecular substances such as gelatin.

The high molecular substance such as gelatin is removed in order to ensure the fluidity of the broth.

When the bonito broth is subjected to ultrafiltration with an ultrafiltration membrane, umami components such as amino acids and nucleic acids contained in the bonito broth are not removed.

In the ultrafiltration of the present invention, a solute or particle having a molecular weight of about 8,000 to 200,000 is separated by filtration, and in this embodiment, it is manufactured by Nitto Denko Corporation.
A trade name NTU-2020 was used.

Next, after the ultrafiltration step, the bonito broth from which the gelatinous polymer has been separated and removed in the ultrafiltration step is concentrated by a reverse osmosis membrane to separate the water in the bonito broth. And remove (reverse osmosis step).

This reverse osmosis (Reverse osmos)
is: RO) is to separate the solvent (or water) and the solute by shifting the pressure equal to or higher than the osmotic pressure difference between the solutions on both sides of the membrane to the high-concentration solution side, and in this embodiment, the desalination rate is 97. .About.99% of the film was used, and more specifically, NTR759HG manufactured by Nitto Denko Corporation was used.

The bonito broth extract thus obtained is subjected to adsorption treatment with activated carbon or the like to remove fishy odor, depending on the application, to obtain, for example, a bonito extract having a solid content of 20%.

Further, depending on the use, in order to further increase the concentration of the solid content, after concentration by vacuum concentration, adsorption treatment,
The fish odor is removed to obtain, for example, a bonito extract having a solid content of 50%. In addition, although the bonito broth was described as an example in the present embodiment, it is not limited to bonito, and for example, tuna, mackerel, and horse mackerel
It can be similarly applied to fish such as sardines.

[0023]

EFFECT OF THE INVENTION The method for treating a fish broth extract according to the present invention is a method of ultrafiltration of fish broth using an ultrafiltration membrane to separate high molecular substances such as gelatin in the fish broth. The ultrafiltration step and, after this ultrafiltration step, the fish broth removed by separating and removing the high molecular weight substances such as gelatin in the ultrafiltration step is concentrated by a reverse osmosis membrane, and the broth in the fish broth is concentrated. Since it includes a concentration process that separates and removes water, it is possible to use fish broth with a low concentration instead of using concentrated fish broth as in the past, and use fresh ingredients accordingly. In addition, it is possible to separate and remove gelatin and other high-molecular substances from fish broth by using an ultrafiltration membrane without using an enzyme as in the conventional method. No heating was performed in the process.

As a result, using fresh fish broth,
A boiled fish broth extract having a good flavor can be obtained.

The method for treating the fish broth extract according to the present invention is a process in which the fish broth cooled to about 20 ° C. to about 60 ° C. is subjected to ultrafiltration with an ultrafiltration membrane to obtain gelatin in the fish broth. After the ultrafiltration step to separate high molecular substances such as quality, after this ultrafiltration step, the broth of fish removed by separating the high molecular substances such as gelatin in the ultrafiltration step is removed by a reverse osmosis membrane. Concentration, since it includes a concentration step of separating and removing water in the fish broth, cooled fish broth passes through the ultrafiltration membrane, it is possible to protect the ultrafiltration membrane, Also, instead of using concentrated fish broth as in the past, it is possible to use fish broth with a low concentration, so that fresh materials can be used, and in addition to the conventional enzyme It is possible to increase the gelatin content of fish broth by using an ultrafiltration membrane without using Can be removed to separate the child agent, further ultrafiltration step, in the concentration step, it is not heated.

As a result, using fresh fish broth,
A boiled fish broth extract having a good flavor can be obtained.

The method for treating the fish broth extract according to the present invention is such that the fish is boiled in a boiling pot or the like and about 60 minutes after the start of the boil.
Within a period of time, the broth is subjected to ultrafiltration with an ultrafiltration membrane to separate high molecular substances such as gelatin in the broth of the fish, and after the ultrafiltration step, the above-mentioned ultrafiltration step is performed. Conventionally, since it includes a concentration step of concentrating the fish broth that has been separated by removing macromolecular substances such as gelatin in the outer filtration step with a reverse osmosis membrane, and separating and removing water in the fish broth, Without using concentrated fish broth like
You can use a boiled fish broth with a low concentration,
It is possible to use fresh materials, and without using enzymes as in the past, it is possible to separate and remove high molecular substances such as gelatinous substances from the broth of fish by an ultrafiltration membrane,
Furthermore, in the ultrafiltration process and the concentration process, heating is not performed.

As a result, using fresh fish broth,
A boiled fish broth extract having a good flavor can be obtained.

The method of treating the fish broth extract according to the present invention is such that the fish is boiled in a boiling pot or the like, and about 60 from the start of the boil.
Within 20 hours, forcibly use a heat exchanger, etc.
An ultrafiltration step in which the fish broth cooled to about 60 ° C. is subjected to ultrafiltration with an ultrafiltration membrane to separate high molecular substances such as gelatin in the fish broth, and this ultrafiltration step rear,
Since the fish broth removed by separating and removing the high molecular weight substance such as gelatin in the ultrafiltration step is concentrated by a reverse osmosis membrane, a concentration step of separating and removing water in the fish broth is included. , It is possible to use a concentrated fish broth without using concentrated fish broth as in the past.
Therefore, it is possible to use fresh materials, and without using enzymes as in the past, it is possible to separate and remove high molecular substances such as gelatin from fish broth using an ultrafiltration membrane, Furthermore, in the ultrafiltration process and the concentration process, heating is not performed.

As a result, using fresh fish broth,
A boiled fish broth extract having a good flavor can be obtained.

Claims (4)

[Claims] 1. An ultrafiltration step of ultrafiltrating fish broth with an ultrafiltration membrane to separate high molecular substances such as gelatin in the fish broth, and after this ultrafiltration step, And a concentration step of separating the water in the fish broth by concentrating the fish broth removed by separating and removing the high molecular weight substance such as gelatin in the ultrafiltration step with a reverse osmosis membrane. A characteristic method of treating a broth extract of fish. 2. An ultrafiltration step of ultrafiltration of fish broth cooled to about 20 ° C. to about 60 ° C. with an ultrafiltration membrane to separate high molecular substances such as gelatin in the fish broth. After this ultrafiltration step, the fish broth removed by separating the polymeric substances such as gelatin in the ultrafiltration step was concentrated by a reverse osmosis membrane to separate the water in the fish broth. A method for treating a broth extract of fish, comprising a concentration step of removing the broth. 3. Fish is ripened in a boiling pot or the like, and within about 60 hours after the start of ripening, the broth is ultrafiltered with an ultrafiltration membrane to remove gelatinous substances in the broth of the fish. After the ultrafiltration step of separating the high molecular weight substance, after this ultrafiltration step, the polymeric liquids such as gelatinous substances separated and removed in the ultrafiltration step are concentrated with a reverse osmosis membrane. And a concentration step of separating and removing water in the broth of the fish, the method for treating a broth extract of fish. 4. A fish is boiled in a boiling pot or the like, and within about 60 hours after the start of the boil, it is forcibly boiled to about 2 by using a heat exchanger or the like.
An ultrafiltration step in which the fish broth cooled to 0 ° C. to about 60 ° C. is ultrafiltered by an ultrafiltration membrane to separate high molecular substances such as gelatin in the fish broth, and the ultrafiltration step. After the filtration step, a condensing step of concentrating the fish broth removed by separating and removing the high molecular weight substance such as gelatin in the ultrafiltration step with a reverse osmosis membrane to separate and remove water in the fish broth. A method for treating a fish broth extract, which comprises: