JPH09217A - Production of seasoning and seasoning - Google Patents

Abstract

PURPOSE: To provide a method for producing a seasoning, capable of supplying a large amount of a seasoning having fixed taste at a low cost by using a processing residue of a marine product and to obtain the seasoning. CONSTITUTION: A fish soluble produced from a processing residue of a marine product is mixed with a soup of bonito prepared in a production process of dried bonito. The mixed solution is brought in a large-sized tank and decomposed with an enzyme while controlling a temperature. After the completion of the enzyme decomposition, the enzyme is deactivated, namely a thermal sterilization treatment is carried out. Finally, the soup is concentrated by distiillation under reduced pressure to give a liquid seasoning.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method and a seasoning for producing a seasoning excellent in umami using a marine product processing residue.

[0002]

2. Description of the Related Art Conventional methods for producing seasonings have been
Methods have been invented for making from various materials. For example, Japanese Patent Application Laid-Open No. 60-98959 discloses a seasoning which has excellent umami, bitterness and low salt content from the boiling broth of animals and seafood, and a method for producing the seasoning. This is because after removing insoluble solids and fats and oils from the broth of animals and seafood, enzymatic decomposition and heat sterilization, salts and bitterness components are removed by electrodialysis, and the dialysate is efficiently reverse dialyzed by an osmotic membrane. It is a method of concentrating to 1, then further evaporating and concentrating under reduced pressure, and processing into a seasoning. When using broth of animals and seafood, a process of removing salt and bitterness is essential.

Further, JP-A-60-98960 discloses a method of processing a hot water extract of red fish into a seasoning.
It removes insoluble solids and fats and oils from the hot water extract of red fish, sterilizes it with enzymes, heat sterilizes it, and then electrodialyses it with an ion-exchange membrane to dissolve it into the extract contained in the muscle of red fish. It is a method of removing bitterness, salt content, etc., including the heavy metal, and then evaporating and concentrating under reduced pressure to process into a seasoning. When processing a hot water extract of red fish into a seasoning, a step of removing excess heavy metal as a poison contained in muscles of red fish is essential.

As disclosed in both inventions, when a boiled liquid of animals or seafood or a hot water extract of red fish is used as a raw material for seasonings, salt and excess heavy metals contained in the liquid are added. It takes time to remove. Therefore, in the present invention, attention is paid to a high protein fish sliver that is discarded in the fish meal manufacturing process or sold at a price that breaks the cost. In the process of producing fish solubles from fish processing residues, the residue is boiled in a large kettle. After boiling, it separates into solid and liquid. The solids separated in step 1 are put into a large drum dryer, and then heated and dried to a water content of about 7%. A coarse meal of the solid is fish meal. On the other hand, oil and fat are further separated from the liquid separated in,
Liquids other than oils and fats are concentrated in a concentrating facility. From the viewpoint of preventing charring in the concentrating tube and preventing the concentration efficiency from decreasing, the concentration of water will be increased to around 30% while mainly using the reaction of proteolytic enzyme. This concentrated high-concentration liquid is a fish soli.

Originally, this fish sliver was
To increase the protein content of fish meal, it is poured into a drum dryer and added to the fish meal. However, at the seafood processing residue treatment facility, where the cost is being reduced due to the impact of the strong yen, the costly enzymatic reaction process was omitted, resulting in a decrease in the concentration efficiency of the fish solibu For the economic reason of injecting sucrose into a drum dryer and lowering the fuel efficiency when heating and drying, most of the fish soluble, which is a valuable protein source, is now discarded.
Or it is sold at a price that is below the cost.

[0006] Since this fish solible is produced from the individual after boiling the marine product processing residue and separating the liquid, by using the fish solible as a raw material for seasonings, The step of removing salt and excess heavy metals contained in hot water extract of boiled water and red fish can be omitted.

[0007]

However, since the fish solible is a high concentration liquid and has a high viscosity, it has a problem that it is difficult to process. Also, since it is the broth of the residue, it does not contain the umami of free amino acids peculiar to fish as it is. Furthermore, when processing the seafood processing residue into seasonings, if the conventional seasoning manufacturing method is applied, enzyme deactivation,
That is, there is a problem that heat sterilization is insufficient.

The present invention has been made in view of the above problems in the prior art, solves the problems of processing and sterilization, and utilizes marine product processing residues, which are a wider range of materials than before, An object of the present invention is to provide a method for producing a seasoning and a seasoning that can be supplied in large quantities at a low cost and that has a certain taste.

[0009]

[Means for Solving the Problems] In order to solve the above problems, the present inventors have made various studies by paying attention to the bonito broth that was produced in the bonito-bushi manufacturing process and was largely discarded as unused. As a result, they have found that by diluting with bonito broth, it is possible to make a fish soli with a high concentration into a shape that is easy to process, and that the umami contained in bonito broth is supplemented, and the present invention was conceived.

That is, the method for producing a seasoning of the present invention is
A feature of the present invention is that the liquid when the marine product processing residue is boiled, that is, the fish soluble is diluted with bonito broth and the liquid is subjected to an enzyme treatment.

The bonito broth to be mixed with the fish solibl utilizes the bonito broth that has been produced and discarded in the bonito production process.

[0012] After the enzyme treatment of the mixed solution of fish soluble and bonito broth, it is heat-sterilized at 70 to 100 ° C for 30 to 90 minutes.

The temperature of the bonito broth for diluting the fish solible is 6 to 80 ° C.

The seasoning produced by the above-mentioned production method is a seasoning consisting of a high protein fish soli and bonito broth. The fish soli ble is diluted with bonito broth and the mixture is treated with an enzyme. It is characterized by being obtained by

[0015]

[Function] By diluting a highly concentrated paste-like fish soli with bonito broth produced in the process of manufacturing bonito flakes, it is returned to a fluid liquid form that is easy to process. As a result, the liquid mixture can be easily transported by pumping up or piping. In addition, the fish sorble contains almost no high-molecular peptide, and therefore the umami peculiar to fish is hardly felt. This umami can be supplemented with bonito broth, making it a seasoning with a better umami than when treated with fish solibl alone.

Exsopeptidase, Endopep at 40-60 ° C
By performing an enzymatic decomposition treatment using a proteolytic enzyme having both functions of tidase, high molecular weight collagen, hot water-soluble protein, and high molecular weight peptide are decomposed into umami low molecular weight compounds such as amino acids. As a result, it is already known that bitterness is alleviated and umami is improved. Also in the present invention, an enzyme treatment is applied in order to improve the flavor of the seasoning.

After the enzyme treatment, heat sterilization at 70 to 100 ° C. for 30 to 90 minutes enhances the sterilization effect, and a wider range of raw materials than conventional ones such as broth of marine product processing residue can be used. Regarding the temperature, if the temperature is 70 ° C or lower, the bactericidal activity is not sufficient, and if the temperature is 100 ° C or higher, molecules such as amino acids are easily destroyed. Regarding the time, if the time is 30 minutes or less, the bactericidal activity is not sufficient, and if it is 90 minutes or more, molecules such as amino acids are easily destroyed.

By mixing the boiling water of bonito at 6 to 80 ° C, the temperature for enzymatic decomposition and the control to 40 to 60 ° C can be minimized. When the temperature is 6 ° C or lower and 80 ° C or higher, it takes time to adjust the temperature of the mixed solution.

[0019]

Embodiments of the present invention will be described below. Example 1 The present invention was implemented in the following steps (1) to (7). (1) Boiled bonito (70 ° C) produced in the process of manufacturing bonito flakes was mixed with fish solible produced from the fishery processing residue at 50 ° C. (2) The mixed solution was loaded into a large tank by pumping up. (3) Next, the temperature in the large tank was set to 50 ° C. (4) Furthermore, "Protin" from Daiwa Kasei Co., Ltd., which has the functions of Exsopeptidase and Endopeptidase, was put into a large tank for enzymatic decomposition. (5) By the enzymatic reaction in (4), collagen, soluble protein, and high molecular weight peptide were decomposed to obtain a boiling liquid with low viscosity. (6) And after the enzymatic decomposition is completed, 95 ℃
It was heat sterilized for 60 minutes. (7) Finally, the soluble solid content concentration of the broth was concentrated to 50% by a vacuum evaporation method to obtain a blackish brown liquid seasoning. As a result of carrying out the present invention as described above and diluting the fish solubles with bonito broth, it was easy to transport the pump-up in the process (2). In addition, the seasoning produced in (7) was added to the taste of bonito broth, and thus had a better umami power than the case where the fish solibl was produced alone. Furthermore, there was no particular situation where the thermostat was activated in the process (3) by mixing the bonito broth with the fish soluble at 50 ° C.

Further, by performing the heat sterilization treatment at 95 ° C. for 60 minutes, it was sufficiently sterilized and the marine product processing residue could be processed into a seasoning.

[0021]

As described above in detail, since the seasoning of the present invention has bonito flavor added to the fish-soluble solute having a high protein content, the seasoning has excellent nutritive power and high nutritional value. The effect of the manufacturing process is that the fish solible, which has a high viscosity, is diluted with bonito broth, so that it can be easily transported to a large tank, and the fish solible can be used without waste. As a further effect, the seasoning of the present invention has no fear of carcinogenic substances inevitably contained in the amino acid seasoning obtained by hydrolysis of animal or plant protein with acid.

Further, it is possible to provide a large amount of low-cost seasoning by utilizing the marine product processing residue and the by-products of the discarded bonito flakes manufacturing process. This is also effective for effective use of resources and environmental protection, and is also effective for securing the profit of the marine product processing residue treatment facility.

Claims (6)

[Claims] 1. A method for producing a seasoning, which comprises diluting fish soli with bonito broth and subjecting the liquid to an enzyme treatment. 2. The method for producing a seasoning according to claim 1, wherein bonito broth produced in the bonito-bushi production step is used. 3. After the enzyme treatment, 30 minutes to 9 at 70 to 100 ° C.
The method for producing a seasoning according to claim 1, wherein the heat sterilization treatment is performed for 0 minutes. 4. The method for producing a seasoning according to claim 1, wherein the bonito broth is mixed with fish solibur at 6 to 80 ° C. 5. A seasoning comprising a high protein fish soluble and bonito broth. 6. A seasoning characterized in that it is obtained by diluting fish solubles with bonito broth and subjecting the liquid to an enzyme treatment.