JPH10165133A - Manufacture of fishery extract seasoning given rich taste - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a new fishery extract seasoning material having the extension and depth of an after taste and excellent taste by adding a prescribed quantity of glucide to a fishery extract and heating it so as to give a rich taste. SOLUTION: Fishery extract such as bonito extract is added with glucide such as glucose, fructose, xylose, ribose of 0.5 to 5-fold quantity (weight) of creatine in the extract, pH is controlled to >=6 and then it is heated to obtain the fishery extract seasoning material. Also, it is desirable to mix this fishry extract seasoning material to a natural extract processed product, a natural extract alternative, a basic stock material or a flavor seasoning to be prepared.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to a seafood extract, wherein a saccharide such as glucose (glucose), fructose (fructose), xylose or ribose is added in an amount of 0.5 to 50 times (by weight) creatine in the extract. And that p
The present invention relates to a novel seafood extract seasoning to which a body taste is imparted, wherein a heating operation is performed after adjusting H to 6 or more, and a method for producing the same.

[0002]

2. Description of the Related Art Meat extract,
Natural extracts such as chicken extract, seafood extract and vegetable extract are widely used for business use. The functions of these natural extracts are said to give the food a complex taste and breadth, give "atsumi" and "koku", and make up for the lack of taste of the food material.

[0003] However, since these natural extracts are expensive and difficult to obtain, generally, processed products and substitutes using a part of these natural extracts are manufactured and replaced.
It is commercially available. In addition, basic stocks such as bonito, dried sardines, dashi kelp, shiitake mushroom, and flavor seasonings obtained by blending salt, sugar, umami seasoning, amino acids, etc. with these natural materials are also widely used. Processed products and substitutes of these commercially available natural extracts are mainly composed of low molecular substances such as amino acids, nucleic acids, and organic acids, mainly sodium glutamate. By comparison, the taste is simple,
It has the disadvantage of blurring.

Conventionally, in order to compensate for such a disadvantage, H
By adding VP (plant protein hydrolyzate), HAP (animal protein hydrolyzate), yeast extract, etc.,
HVP and HAP have a decomposed odor, and yeast extract has a flavor unique to yeast. The amount used was limited, and the taste and flavor were clearly different from the so-called model natural extract, and were not satisfactory. In particular, such seasonings have the drawback that they lack the "atsumi" and "koku", natural feeling and complex feeling of natural materials such as beef bouillon and bonito broth.

[0005]

SUMMARY OF THE INVENTION Under the above background of the prior art, the present invention provides a novel seafood extract seasoning material for imparting the richness of natural materials such as beef bouillon and bonito broth to food and drink. The purpose is to provide.

[0006]

Means for Solving the Problems The inventors of the present invention have made intensive efforts to solve the above-mentioned problems, and as a result, it has been found that the amount of glucose in the fish and shellfish extract is 0.5 to 50 times (by weight) the amount of creatine in the extract. (Glucose), fructose (fructose), xylose, ribose and other sugars
By adjusting the H to 6 or more, preferably 6.0 to 10.0, and more preferably 6.5 to 8.5, a heating operation is performed to produce a seafood extract seasoning with a rich taste. The present inventors have found what can be done, and have completed the present invention based on such findings.

[0007] The kokumi in the present invention is the taste of natural ingredients such as beef bouillon and bonito broth, and expresses the elongation and depth of the aftertaste.
Such tastes include amino acids such as sodium glutamate, nucleic acid-related compounds such as sodium inosinate and sodium guanylate, and HVP, H
It cannot be reproduced with seasoning materials such as AP and yeast extract.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention relates to the extraction of a seafood extract from glucose (glucose), fructose (fructose), xylose, ribose and the like in an amount of 0.5 to 50 times (by weight) the amount of creatine in the extract. Add that p
By adjusting the H to 6 or more and then performing a heating operation, it is possible to produce a seafood extract seasoning to which a body taste is imparted.

The fish and shellfish extracts used in the present invention include commercially available bonito extract, mackerel extract, tuna extract, sardine extract, fish extract such as gull extract, hamo extract, flounder extract, scallop extract, clam extract, shijimi extract and oyster extract. Shows fish, shellfish broth, cooking liquor, cooker juice, fish solvable, etc. obtained as by-products during the production of shellfish extracts and processed foods.

The saccharide used in the present invention includes aldhexaose such as glucose, mannose and galactose, aldpentose such as ribose and xylose and ketohexaose such as fructose, ketopentoses such as ribulose and xylulose, and ascorbic acid and maltose. And disaccharides such as sucrose. It is also possible to use foods and seasonings containing a large amount of the above saccharides, such as syrup, molasses, isomerized sugar, vegetable extract, fruit juice, and the like.

The flavor enhancer of the seafood extract of the present invention having enhanced body taste can be obtained, for example, by the following method. For fish and shellfish extracts such as bonito extract, sugars such as glucose (glucose), fructose (fructose), xylose, and ribose in an amount of 0.5 to 50 times (by weight) the amount of creatine in the extract are added, and the pH is adjusted to 6 As described above, preferably 6.0 to 10.0, more preferably 6.5 to 10.0.
The heating operation is performed while adjusting to 8.5. The heating conditions at this time are desirably at 80 to 120 ° C. for 1 to 48 hours. Further, the pH is adjusted to the above range before the heat treatment, and preferably, the pH during the heat treatment is also in the above range,
That is, 6.0 to 10.0, and more preferably 6.5 to 8.0.
It is desirable to perform the heat treatment while adjusting to 5. By the heating operation described above, it is possible to produce a seafood extract seasoning to which body taste is imparted.

The seafood extract seasoning produced by heating is
It is possible to use it as it is, but it is also possible to remove it by using a treatment with activated carbon or an ion-exchange resin to remove a coloring substance or a fragrance component causing a burning smell. Further, the obtained seasoning material can be used alone as a material, or can be compounded and used as a natural extract or its substitute, a used book stock material, a flavor seasoning, or the like.

The thus-obtained seafood extract seasoning to which the body taste is imparted is a Japanese food stock, for example,
Soup stock such as bonito, chicken, fish and shellfish, konbu, beef, shiitake, and soup stock of Western cuisine, such as beef,
Chicken, pork, fish and shellfish or other soup or Chinese food tongue, for example, beef, chicken, pork, ham, scallop, abalone, shrimp, squid, shiitake, Chinese cabbage, celery, etc. Give them a rich taste,
It was found that the taste function was enhanced. Further, as described above, HV which can be used at relatively low cost as a processed product and a substitute product of the above-mentioned natural extract, particularly an amino acid mixture.
When added to P, HAP, yeast extract, or low-quality inexpensive beef extract, or when added to or used in combination with basic stockings or conventional flavor seasonings, the whole taste is summarized. , Imparts or enhances kokumi and enhances the taste, which can be improved to high quality.

[0014]

EXAMPLES The method for producing the seafood extract seasoning with a rich body taste and the effect of its addition will be described below with reference to examples. The technical scope of the present invention is not limited by these examples.

[0015]

Example 1 20 g of glucose was added to 1 L of commercially available mackerel extract (solid content: 62%, creatine concentration: 0.85%), and the pH was adjusted to 7.0 using a sodium hydroxide solution. This solution was heated at 95 ° C. for 6 hours while stirring.

The substance thus obtained was added to a commercially available noodle soup, and a sensory evaluation was performed. The mixing ratio was as follows. That is, 1 g of the seafood extract seasoning of the present invention was added to 100 ml of commercially available noodle soup.

As a control, a non-added noodle soup was prepared,
Sensory evaluation was conducted by 20 taste panels using the two-point comparison method. The results are shown in Table 1 below.

[0018]

[Table 1]

[0019]

Example 2 50 g of fructose was added to 2 L of a solution of a commercially available skipjack extract (solid content: 65%, creatine concentration: 0.96%) diluted to a solid content of 30%, and the pH was adjusted to 8.0 using a sodium hydroxide solution. Adjusted to zero. This solution was heated at 95 ° C. for 24 hours while stirring. Activated carbon 50 is added to the extract thus obtained.
After adding g, stirring and filtration were performed to obtain a skipjack extract seasoning.

The seasonings thus obtained were added to commercially available instant miso soup, and the sensory evaluation was performed. The mixing ratio was as follows. That is, 0.5 g of the seafood extract seasoning of the present invention was added to 200 ml of commercially available instant miso soup (manufactured by Ajinomoto Co., Inc.).

As a control, no added miso soup was prepared and subjected to a sensory evaluation by 20 taste panels by a two-point comparison method. The results are shown in Table 2 below.

[0022]

[Table 2]

[0023]

From the results shown above, it was found that the amount of creatine in the extract of fish and shellfish was 0.5 to 5%.
0 times (weight) glucose (glucose), fructose (fructose), xylose, sugar such as ribose,
By performing a heating operation after adjusting the pH to 6 or more, it was possible to produce a novel seafood extract seasoning to which kokumi was imparted.

Claims (3)

[Claims] 1. A novel seafood extract flavored with a rich body taste, wherein a sugar is added to the seafood extract in an amount of 0.5 to 50 times (by weight) the creatine in the extract, followed by heating. Material production method. 2. The method for producing a novel seafood extract seasoning according to claim 1, wherein a heating operation is performed after adjusting the pH to 6 or more. 3. A processed natural extract product, characterized by containing the seasoning of the seafood extract according to claim 1 or 2.
Natural extract substitutes, base stocks or flavor seasonings.