JPH09308455A - Production of condensed extract of dried fish meat - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a condensed extract of dried fish meat, improved in flavor, taste, especially fishy smell, foreign taste, etc., by extracting vaporizable components from a mixture of a dried fish meat and water in a separation liquid by a gas-liquid counter current contacting apparatus, condensing the remaining extract and mixing the resultant condensate with the separation liquid. SOLUTION: At first, 50% or more of vaporizable components are extracted from a mixture of a dried fish body and water or an extracted essence of the mixture as a separation liquid by a gas-liquid counter current contacting apparatus. Subsequently, the remaining liquid of the removal of the vaporizable components is condensed after removing solid components of the dried fish meat in the case of using the mixture in the above process, or as it is in the case of using the extracted essence of the mixture. Finally, the obtained condensate is mixed with the separation liquid. Regarding a condensation method, preferably the liquid is condensed under reduced pressure at a condensation rate of two or more times, and the separation liquid is mixed with the condensate after it is held for 5-40min at 65-85 deg.C. As the gas-liquid counter current contact apparatus, a rotary circular-cone tower having an internal structure composed of alternate combinations of a rotary circular cone and a fixed circular cone, in which the liquid to be treated flows down from the upper part in a thin film state and at the same time gas ascends from the bottom, is preferably.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method in which a volatile component is once extracted and condensed from a mixture of knots and water or an extract thereof by a gas-liquid countercurrent contact device and recovered as a separated liquid. For the extracted extract after the components have been extracted,
Concentrated extract of knots with improved aroma, flavor, especially fishy odor, unpleasant odor, which is subjected to treatment such as concentration or concentration and heating, and then mixing the separated liquid of the volatile components. To a method of manufacturing.

[0002]

2. Description of the Related Art Conventionally, a concentrated extract of knots has been produced by concentrating the knots in a high concentration in order to prevent a decrease in aroma due to the high volatility of the aroma components peculiar to knots. It is carried out by a method of suppressing the magnification, a method of concentrating using a reverse osmosis membrane, or a method of cutting back a very small part of the condensate generated at the time of concentration under reduced pressure. However, in the method of extracting at a high concentration, since the amount of water added is small, the yield is poor, and the balance of the extracted components is unstable, the flavor and aroma are not stable, and the taste and unpleasant odor are strong. The reverse osmosis method has a low degree of concentration and a strong fishy odor. The way to cut back is
The balance of aroma changes greatly. Furthermore, each method has a problem that flavor and aroma are deteriorated by sterilization and sterilization treatment after concentration.

[0003]

DISCLOSURE OF THE INVENTION Under the background of the prior art described in the preceding paragraph, the present invention aims to provide a concentrated extract of knotweed with improved aroma and flavor.

[0004]

Means for Solving the Problems As a result of intensive studies for solving the above problems, the present inventor has previously separated volatile components within a specific condition range by using a gas-liquid countercurrent contact device, and The extracted extract after separation is also subjected to treatment such as concentration under a specific condition range, and finally, by mixing the concentrated liquid with the separated volatile component, aroma, flavor, particularly fishy odor, unpleasant taste, and unpleasant odor are generated. The inventors have found that it is improved and have completed the present invention.

That is, according to the present invention, when 50% or more of volatile components are extracted as a separated liquid from a mixture of knots and water, or an extract thereof by using a gas-liquid countercurrent contact device, the mixture is used as it is. Removes the solid content of knots,
When an extract is used, the method is a method for producing a concentrated extract of node, which comprises concentrating the remaining liquid and mixing the concentrated liquid with the separated liquid of the volatile components.

Next, the present invention will be described in more detail. The knots used in the present invention include bonito knots, mackerel knots, dried sardines, soda knots, etc., and the shape thereof is preferably powder, rough knots or flakes suitable for extraction. When a mixture of knots and water is used without separating insoluble solids in the extraction of volatile components, a liquid state having fluidity is preferable, and powdery knots are preferably used. From the point of view of aroma quality, freeze-ground products are suitable. When using coarse-grained knots, it is advisable to add water and then use a mill such as a bead mill, a mass colloider, or a tapping mill to atomize or slurry them in advance and then subject them to treatment with a gas-liquid countercurrent contact device. .

The amount of water added to the knots is preferably as small as possible within the range where the flavor and aroma components can be sufficiently extracted, and about 3 to 20 times the amount of the knots is suitable. It is advisable to separate the insoluble solid content of the knots to which water has been added and extract the extract in advance. The conditions for extracting the extract are not particularly limited and may be set so as to express the desired quality, and it is usually carried out at 100 ° C or lower. In order to suppress the feeling of heating and emphasize the feeling of freshness, it is desirable to perform the treatment at 50 ° C. or lower. The extraction solvent is usually water, but in some cases, alcohol such as ethanol may be partially mixed.

A volatile component, which is a main factor of aroma, is extracted and separated from a mixture of knots and water, or an extract of the mixture, before concentration. Distillation, rectification, and adsorption / desorption with an adsorbent are well known for extraction and separation.However, these greatly change the balance of aroma components and increase volatile components. There are drawbacks such as difficulty in concentration, and in the present invention, volatile components are separated and recovered by extraction and condensation using a gas-liquid countercurrent contact device. In particular, a rotating cone tower type gas-liquid countercurrent device having an internal structure in which rotating cones and fixed cones are alternately combined, the liquid to be treated flows down from the upper part in a thin film shape, and the gas of the extraction medium rises from the lower part. But efficiency,
Excellent in operability. An example of this device is a device as disclosed in Japanese Examined Patent Publication No. 7-22646. That is, a mixture of knots and water, or an extract thereof and steam as an extraction medium are brought into countercurrent contact to extract volatile components with steam, and then the volatile components are condensed in a cooler before recovering the volatile components. To do. From the viewpoint of reducing the loss of the aroma component of the knots raw material, the method of supplying the knots and water mixture to the gas-liquid countercurrent contact device without separating the solids is superior. When extracting volatile components,
The temperature condition is not particularly limited, and it may be carried out within a range where the aroma is not deteriorated. Usually, it is carried out at a product temperature of 100 ° C or lower. Further, in order to suppress the feeling of heating and emphasize the feeling of freshness, it is desirable to perform the treatment at 50 ° C. or lower. The extraction rate of volatile components is such that 50% or more of the volatile components in the raw material are extracted and recovered. If it is less than 50%, the detailed reason is not clear, but the effect of improving the aroma quality is hardly seen, and it is not suitable for the purpose of the present invention. It is preferably 70%, more preferably 80%. The extraction rate can be easily determined by preparing a mixture of the separated and recovered liquid, the raw material knots and water, or an extract of this, in several dilution solutions and comparing the strengths organoleptically. . When extracting and recovering volatile components, it is preferable to recover as high a concentration as possible, and the recovered amount of separated liquid is 30% or less of the raw material, more preferably 2%.
0% or less is suitable for the present invention, and is carried out by adjusting and setting operating conditions for extraction of volatile components.

After the extraction and separation of the volatile components, the remaining mixture of knots and water or the extract thereof is concentrated. In the case of a mixture of knots and water, the knots solids are separated in advance and then subjected to the concentration step. The concentration in the present invention is
It is carried out by a vacuum concentration method or a reverse osmosis method. Each condition may be set within a range that is normally adopted. Further, the concentration ratio may be set in consideration of the mixing back amount of the separated liquid of the volatile components, based on the final target concentration of the concentrated extract.

After concentration, sterilization and sterilization treatment are carried out if necessary, and the separated liquid of volatile components obtained before concentration is mixed. For the sterilization and sterilization, it is possible to apply a normal heat sterilization such as a plate type or a batch type in a tank, or a sterilization method by membrane filtration using a microfiltration membrane. The amount of the separated liquid to be mixed back is usually returned to the total amount, but it may be only a part for adjusting the concentration and aroma of the final extract. On the contrary,
The concentrated liquid may be reduced and mixed, in which case a concentrated extract in which the aroma is further emphasized.

Further, when the concentration is carried out under reduced pressure,
If the extract is concentrated 3 times or more, the final concentrated extract has a particularly reduced unpleasant smell and unpleasant odor. Concentrate more than 2 times, then 6
When the mixture is heated and held in the range of 5 to 85 ° C. for 5 to 40 minutes, the final concentrated extract has a particularly reduced fishy odor and miscellaneous taste, and the preferable aroma with a feeling of heating is enhanced. In the case of concentrating by the reverse osmosis method, when the sterilization and sterilization treatment after the concentration are carried out by the fine membrane filtration method, the feeling of heating and the astringent taste of the final concentrated extract are particularly lowered, and the light and preferable aroma is enhanced. Further, if the treatment is carried out at 50 ° C. or lower from the extraction step, a concentrated extract of the type having a weak heating sensation and nevertheless having a reduced fishy odor and unpleasant odor can be obtained.

[0012]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be specifically described below by showing Examples and Comparative Examples, but the present invention is not limited to these.

[0013]

[Example 1 and Comparative Examples 1 and 2] 90 parts by weight of water was added to 10 parts by weight of bonito flakes powder (particle size: about 2 mm), and the mixture was ground with a supermass colloider to obtain a slurry having a particle size of about 100 μm. It heated up to 60 degreeC and heated for 1 hour. Then, the mixture was subjected to a gas-liquid countercurrent contact device to extract volatile components.
The operating conditions of the gas-liquid countercurrent contact device are slurry temperature 7
At 0 ° C., the volatile component condensate amount (separated liquid amount) was 3% (vs. the slurry ratio), and the volatile component extraction rate was 50%. Next, the treated slurry is clarified by removing insoluble solid matter such as bonito flakes by filter cloth filtration and Celite filtration,
Concentration under reduced pressure was carried out at 50 ° C. Concentrate the treatment solution twice,
The concentrated liquid thus obtained was mixed with all the separated liquid of the volatile components to obtain a concentrated extract of dried bonito flakes.

Comparative Example 1 was carried out under the same conditions as in Example 1 except that the treatment with a gas-liquid countercurrent contact device was omitted to obtain a bonito-fruit concentrated extract as a comparative product. Further, as Comparative Example 2, a bonito-fruit-concentrated extract as a comparative product was obtained by performing the same conditions as in Example 1 except that the extraction rate of volatile components was 45%. The bonito flakes concentrated extracts obtained in Example 1 and Comparative Examples 1 and 2 were treated with BRIX in hot water at 60 ° C.
Each was diluted to 0.5% and the diluted solution was subjected to comparative evaluation of quality by 16 professional panelists. Table 1 shows the results. From these results, it was found that Example 1 was superior in quality.

[0015]

[Table 1]

[0016]

[Examples 2 and 3 and Comparative Example 3] 50 parts by weight of water was added to 10 parts by weight of coarse bonito powder (particle diameter of about 3 mm) at 80 ° C.
The mixture was heated up to 30 minutes, heated for 30 minutes, and then filtered to remove insoluble solids such as dried skipjack powder and filtered to obtain a clarified extract. Subsequently, volatile components were extracted by a gas-liquid countercurrent contact device. The operating conditions of the gas-liquid countercurrent contact device are: slurry product temperature 80 ° C, volatile component condensate amount (separated liquid amount) 5% (extracted extract liquid amount ratio)
The extraction rate of volatile components was 50%. Next, the extract extracted after the gas-liquid countercurrent treatment was concentrated under reduced pressure at 40 ° C. The concentrate was concentrated up to 3 times, and the obtained concentrated liquid was mixed with all the separated liquid of the volatile components to obtain a bonito-fruit concentrated extract.

Further, as Comparative Example 3, a bonito-fruit-concentrated extract as a comparative product was obtained by carrying out the same conditions as in Example 2 except that the extraction rate of volatile components was 45%. Furthermore, Example 3 was carried out under the same conditions as in Example 2 except that the concentration ratio was 2.5, to obtain a bonito-fruit concentrated extract. The bonito flakes concentrated extracts obtained in Examples 2 and 3 and Comparative Example 3 were diluted with hot water at 60 ° C. so as to be BRIX 0.5, and the diluted solution was subjected to comparative evaluation of quality by 16 expert panelists. The results are shown in Table 2. From these results, it was found that Example 2 was particularly superior in terms of quality.

[0018]

[Table 2]

[0019]

[Examples 4 to 6] Fine powder of bonito flakes (particle size 1 mm or less) 1
40 parts by weight of water was added to 0 parts by weight, and the temperature was raised to 60 ° C., and 1
Heated for hours. Then, the volatile components were extracted by a gas-liquid countercurrent contact device. The operating conditions of the gas-liquid countercurrent contactor are: slurry temperature 60 ° C., volatile component condensate amount (separated liquid amount) 5% (ratio to slurry), and volatile component extraction rate 80%. It was Next, the treated slurry is filtered with a filter cloth,
Then, insoluble solid matter such as bonito flakes were removed and clarified by Celite filtration, and concentrated under reduced pressure at 50 ° C.
Concentrate the treatment solution twice, and further concentrate the obtained concentrate at 65 ° C.
Then, heat treatment was performed for 5 minutes. Then, the concentrated liquid was mixed with the volatile component separation liquid to obtain a bonito flakes concentrated extract.

As Example 5, a bonito-fruit-concentrated extract was obtained by carrying out under the same conditions as in Example 4, except that cooling was carried out immediately after concentration. Further, as a sixth example, a bonito-fruit concentrated extract was obtained by carrying out the same conditions as in the fourth example except that the concentration ratio was 1.8 times. The bonito flakes concentrated extracts obtained in Examples 4 to 6 were added to BRIX 0.
Each was diluted to 5 and the diluted solution was subjected to comparative evaluation of quality by 16 expert panelists. Table 3 shows the results. From these results, it was found that Example 4 was particularly superior in quality.

[0021]

[Table 3]

[0022]

[Examples 7 and 8] 10 parts by weight of frozen crushed bonito powder were added,
30 parts by weight of water was added, the temperature was raised to 60 ° C., and the mixture was heated for 30 minutes, after which insoluble solid matter such as skipjack kneaded powder was removed by filter cloth filtration and Celite filtration to obtain a clarified extract. Subsequently, volatile components were extracted by a gas-liquid countercurrent contact device. The operating conditions of the gas-liquid countercurrent contactor are as follows: the temperature of the extracted extract is 60 ° C., the amount of volatile component condensate (the amount of separated liquid) is 1% (the ratio of the amount of the extract to the amount of the extract) The rate was 70%. Next, the extract extracted after the gas-liquid countercurrent treatment was concentrated by a reverse osmosis membrane. Concentrate up to 3 times, and concentrate the resulting concentrate into a pencil-type module PMP-
013 (manufactured by Asahi Kasei Kogyo Co., Ltd.) was used for microfiltration, and the filtrate was mixed with the volatile component separation liquid to obtain a bonito-fruit concentrated extract.

Example 8 was carried out under the same conditions as in Example 7 except that the concentration was carried out under reduced pressure to obtain a bonito-fruit concentrated extract as a comparative product. The bonito flakes concentrated extracts obtained in Examples 7 and 8 were treated with BRIX 0.
Each was diluted to 5 and the diluted solution was subjected to comparative evaluation of quality by 16 expert panelists. The results are shown in Table 4. From these results, it was found that Example 4 was superior in quality.

[0024]

[Table 4]

[0025]

[Example 9] 50 parts by weight of water was added to 10 parts by weight of coarsely crushed dried sardines, and the mixture was ground with a Mycoloider to give a particle size of about 100 μm.
m slurry, heated to 50 ° C., and heated for 20 minutes. Then, the volatile components were extracted by a gas-liquid countercurrent contact device. The operating conditions of the gas-liquid countercurrent contact device are: slurry product temperature 50 ° C, volatile component condensate amount (separated liquid amount) 3%
The extraction ratio of volatile components was 80% (ratio to slurry). Next, insoluble solids such as dried sardines were removed by filtration with a cloth filter and Celite, and the mixture was clarified and concentrated with a reverse osmosis membrane. The concentrate was concentrated up to 3 times, and the obtained concentrate was used as a pencil type module PMP-013 (Asahi Kasei Corporation).
(Manufactured by Mitsui Chemicals Co., Ltd.), and 80% of the separated liquid of the above-mentioned volatile components was mixed with the filtered liquid to obtain a concentrated extract.

As Example 10, 50 parts by weight of water was added to 10 parts by weight of coarsely crushed dried sardines, and the mixture was ground with a Mycoloider to obtain a slurry having a particle size of about 100 μm, which was heated to 60 ° C. for 20 minutes. Heated. The subsequent treatment was carried out under the same conditions as in Example 9 to obtain a dried sardine concentrated extract as a comparative product. In addition, as Comparative Example 4, 50 parts by weight of water was added to 10 parts by weight of coarsely crushed dried sardines, and the mixture was ground with a Mycoloider to obtain a slurry having a particle size of about 100 μm, and heated at 50 ° C. for 20 minutes. Next, insoluble solids such as dried sardines were removed by filtration with a cloth filter and Celite, and the mixture was clarified and concentrated with a reverse osmosis membrane. The concentrate was concentrated up to 3 times, and the obtained concentrate was used as a pencil type module PMP-013 (Asahi Kasei Corporation).
(Manufactured by Mitsui Chemical Co., Ltd.) was used for microfiltration to obtain a concentrated dried sardine extract as a comparative product.

The concentrated dried sardines obtained in Examples 9 and 10 and Comparative Example 4 were each diluted with hot water at 60 ° C. to BRIX 0.5, and the diluted solution was used as a specialized panel 16
Comparative evaluation of quality was carried out by name. The results are shown in Table 5. From these results, it was found that Example 9 was particularly superior in quality.

[0028]

[Table 5]

[0029]

INDUSTRIAL APPLICABILITY According to the production method of the present invention, the preferred aroma unique to knots is well retained, and the aroma, flavor, and particularly fishy smell,
It is possible to easily provide a concentrated extract of knotweed having an unpleasant odor and an improved taste. The concentrated extract obtained in the present invention is used as it is, or once mixed with other seasonings such as sodium glutamate, ribonucleotides, protein hydrolysates and salt, and then used as a seasoning for general food, or By spray-drying or freeze-drying, a powdery seasoning having a preferable aroma of knots can be obtained.

Claims (6)

[Claims] 1. A mixture of knots and water, or 50% or more of volatile components from an extract of the mixture is extracted as a separated liquid by a gas-liquid countercurrent contactor, and the mixture is used as it is. A method for producing a concentrated extract of node-wise extract, which comprises removing the solid content of a group of compounds, concentrating the liquid remaining as it is when an extracted extract is used, and mixing the separated liquid of the volatile components with the concentrated liquid. 2. The method for producing a concentrated extract of node-related extract according to claim 1, which is concentrated by a vacuum concentration method and has a concentration ratio of 3 times or more. 3. Concentration by a vacuum concentration method until the concentration ratio becomes 2 times or more, and the concentrated liquid is 5 to 40 at 65 to 85 ° C.
The method for producing a concentrated extract of node according to claim 1, wherein the separated liquid of volatile components is mixed after holding for a minute. 4. The method for producing a concentrated extract of node-related extract according to claim 1, wherein concentration is carried out by a reverse osmosis method, bacteria are sterilized by a microfiltration membrane, and then a separated liquid of volatile components is mixed. 5. The method for producing a concentrated knot extract according to claim 5, wherein the steps from the extraction of the knot and water mixture to the mixing of the separated liquid are performed at 50 ° C. or lower. 6. A gas-liquid countercurrent contact device has an internal structure in which rotating cones and fixed cones are alternately combined, and the liquid to be treated flows down in a thin film form from the upper part and gas rises from the lower part. The method for producing a concentrated extract of node according to claim 1, which is a tower.