JPS59159754A - Extract of dried fish - Google Patents

Abstract

PURPOSE:To obtain a dry fish extract having characteristic desirable flavor and flavor balance of dried fish, and excellent durability of the seasoning property and storage stability, by adding cyclodextrin to a dried fish during the extraction process and/or to the extract of dried fish. CONSTITUTION:Dried fish such as bonito, mackerel, etc. or dried small sardines are extracted with water and/or a water-miscible organic solvent by conventional process. In the above process, the extraction is carried out by adding about 0.05-30wt% of cyclodextrin to the water and/or a water-miscible organic solvent, or cyclodextrin is added to the extract obtained by the above extraction process.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to extracts of fish flakes such as bonito flakes, for example, without altering the flavor (aroma and taste) or altering the quality.
It has a strong flavor that is characteristic of freshly shaved fish and has excellent palatability, and can maintain that excellent flavor balance with excellent aroma retention, flavor persistence, and storage stability. Concerning an improved fish flakes extract.

More specifically, the present invention relates to a fish flake extract obtained by extracting fish flakes with water and/or a water-miscible organic solvent, the extraction being carried out in the presence of a cyclodextrin and/or a water-miscible organic solvent. The present invention relates to a fish extract characterized by being an extract obtained by adding cyclodextrin to the extract.

For example, to make the soup stock of fish flakes such as bonito flakes (in the present invention, the name includes fish flakes and dried sardines), the fish flakes are shaved thinly with a shaving tool each time they are used. It is said that the flavor is best if it is leached in hot water for a short time.

In recent years, for ease of use, products that are pre-shaved into flakes and packed together with an inert gas and/or an oxygen scavenger in a non-breathable packaging material have been commercially available and used.

However, because the flaky and subdivided fish have a significantly increased surface area, they are highly sensitive to the effects of flavor modulation or alteration factors such as heat, light, and oxygen. The reality is that undesirable changes in flavor cannot be avoided, and while it has the advantage of ease of use, it also has disadvantages in flavor, making it difficult to satisfy customers.

Furthermore, the demand for granular or liquid seasonings, which have recently been increasing in demand, is made by cutting, crushing, and finely dividing fish flakes, and then heating and extracting them with water or hydroalcohol.The resulting extract is concentrated or powdered. It is manufactured by appropriately blending chemical seasonings, salt, sugars, extracts and hydrolysates of marine and/or terrestrial plants and animals, and the like. however,
In the production of this granular or liquid seasoning, the ratio of fish flakes and water is
Subtle changes in processing conditions such as heating temperature and time have a significant impact on the flavor of the extract, making it difficult to obtain a desired extract with good quality reproducibility. Furthermore, there are inconveniences such as oxidation by air during operations such as filtration and centrifugation to remove insoluble matter from the extraction system, and the escape of light volatile aroma components during concentration and powdering of the obtained extract. This cannot be avoided, and as a result, the characteristic favorable aroma of fish flakes is lost and the aroma balance is deteriorated.

As an improved manufacturing method for the above-mentioned fish flavored liquid seasoning,
A proposal in Japanese Patent Laid-Open No. 57-144958 is known. According to this proposal, fish flakes that have been subjected to pre-segmentation treatment such as cutting, chopping, and crushing in a conventional manner are added to an aqueous solution or seasoning solution containing at least dextrin and/or sugar alcohol, and then extracted, and then filtered. A first liquid is obtained, then water is added to the p-filtration residue of the first liquid, extracted again, and the second liquid is obtained by filtration, and the above-mentioned first liquid and second liquid are mixed. A method for producing a fish-flavored liquid seasoning has been proposed.

However, the use of dextrin and/or sugar alcohol in this proposal utilizes the effect of emulsifying or partially solubilizing the lipids in the fish flakes extract components by dextrin and/or sugar alcohol to suppress the volatilization of aroma components. However, it does not essentially solve the drawbacks of the conventional fish extract mentioned above regarding the liquid seasoning.

Therefore, this proposal does not disclose or suggest anything about cyclodextrin, which is different from dextrin in its chemical structure and effect.

The present inventors have conducted research in order to provide a fish extract that can overcome the technical defects and disadvantages of the fish extract as described above.

The result is a fish flake extract obtained by extracting fish flakes with water and/or a water-miscible organic solvent, wherein the extraction is carried out in the presence of cyclodextrin and/or the extract is combined with cyclodextrin. The fish flakes extract obtained by adding the above strongly retains the flavor characteristic and excellent in palatability of freshly shaved fish flakes, and also maintains its excellent flavor balance. A fish flakes extract with markedly improved aroma, flavor persistence, and storage stability can be obtained, and aroma components and aromatic components that have a favorable flavor balance of fish flakes stock without flavor change or deterioration are obtained. It was discovered that a fish flakes extract containing flavor components at a yield of 10,000 yen and with good quality reproducibility was obtained.

Furthermore, it is presumed that the fish extract of the present invention derives from the fact that cyclodextrin is different from dextrin in both its chemical structure and action and effect, but it is not possible to concentrate it under reduced pressure. Even when concentrated or dried by means such as spray drying, freeze drying, etc., there is no inconvenience such as volatilization, alteration or deterioration of flavor, and 9 lance change, and the concentration has excellent flavor persistence and storage stability. It was found that food or dry food was given. Later, Example 3
As shown in Reference Example 3, the fish flake extract of the present invention was compared with the comparative extract obtained in the same manner except that dextrin was used instead of cyclodextrin. It turned out that it had an unexpectedly good effect.

Accordingly, an object of the present invention is to provide a fish extract that exhibits excellent tampering properties.

The above objects and many other objects and advantages of the present invention will become more apparent from the following description.

Fish flakes that can be used to produce the fish flakes extract of the present invention include various fish flakes as well as dried sardines that may or may not be boiled. Examples of such fish joints include, for example, joint fish such as bonito, sardines, mackerel, rockfish, horse mackerel, tuna, and saury, or dried sardines, and arbitrary mixtures thereof. can be used in the form of any finely divided products such as cut, crushed, chopped, crushed, powdered, etc., or can be used as is if it is small.

Examples of water-miscible organic solvents that can be used to produce the fish extract of the present invention include methanol, ethanol, n-
Examples include alcohols such as propyl alcohol, isozorobyl alcohol, propylene dalicol, glycerin, sorbitol, malnat, xylit, etc., water-temperature organic solvents such as acetone, tetrahydrofene, and any mixture thereof. . Among these,
More preferred examples include ethanol, propylene dalicol, glycerin, and any mixture thereof.

Furthermore, as the cyclodextrin that can be used for producing the fish extract of the present invention, d-glucose is 6 to 8 uni
An example is a cyclic dextrin in which α-1,4 bonds are formed in a t-ring. For example, α-cyclodextrin with 6 units, β-cyclodextrin with 7 units, γ-cyclodextrin with 8 units, and mixtures thereof can be exemplified.

The extraction operation and extraction conditions for obtaining the fish flakes extract of the present invention can be appropriately selected as desired, but, for example, about 1 to about 200 times the weight per 1 part by weight of fish flakes as exemplified above. % of water and/or a water-miscible organic solvent, and for example from about 0.05 to about 30% by weight, preferably about 0.0% by weight, based on the solvent.
5 to about 5% by weight of cyclodextrin can be added and extraction can be carried out under stirring or standing conditions. The extraction temperature and time can be selected as appropriate, for example,
Examples of temperatures and times include room temperature to the boiling point temperature of the solvent used under atmospheric pressure conditions, or room temperature to about 150C under naturally occurring pressure or pressurized conditions in a closed container, for example, about 1 minute to about 72 hours. can do.

After performing the extraction process in this manner, water and/or A hydrous water-miscible organic solvent extract can be obtained. If desired, water or a water-containing water-miscible organic solvent and cyclodextrin can be further added to the insoluble solid residue, and the same operation can be repeated for extraction.

The extraction process as described above can be performed using any method such as a patch method, a continuous method, a multi-stage method, or an appropriate combination thereof. For example, a column extraction method is used in which fish are packed in an extraction column and water and/or a water-miscible organic solvent is continuously or intermittently introduced from the top or bottom of the column for single or multi-stage extraction. be able to.

Further, in the present invention, in addition to the extraction processing method as exemplified above, for example, about 1 to about 2
Add 00 times the weight of water or a water-miscible organic solvent,
For example, extraction treatment is carried out under atmospheric pressure conditions at room temperature to the boiling point temperature of the solvent used, or in a closed container under naturally occurring pressure or pressurized conditions at room temperature to about 150C, for example, by stirring or standing for about 1 to about 20 minutes. Then, if necessary, filtration,
For example, for an extract from which insoluble isotype residues have been removed using centrifugation, squeezing, or any other solid-liquid separation means,
About 0.05 to about 30% by weight, preferably about 0.5 to about 5%
It can also be carried out by adding cyclodextrin of 10% and stirring at room temperature to about 1,000℃ for about 1 minute to about 4 hours, and if desired, repeating filtration, centrifugation, etc. You can go.

In the present invention, the extract obtained as described above can be concentrated by any means such as distillation, freeze concentration, etc., if desired.

Distillation can be carried out under normal pressure or reduced pressure, but it is preferably carried out under reduced pressure and at low temperatures, for example, under conditions of about 50C or less under reduced pressure of about 5 to about 750 i+d. can be exemplified.

Furthermore, in the present invention, in addition to cyclodextrin, sugars, dextrin, starch, arabic gum, gelatin, casein, vegetable proteins, and these are optionally added to the fish extract and/or to the fish extract. Any excipients such as a mixture can be added, and the fish extract containing such excipients can be made into powder or granules by any drying method such as spray drying or freeze drying. .

In addition, when concentrating or drying as described above, the fish extract of the present invention is used as a pace, and various food materials such as
Chemical seasonings, salt, sugars, animal and plant extracts, soy sauce, animal and plant protein hydrolysates, animal and plant dry powders and other food materials can be optionally added.

The fish and fish extract according to the present invention can be suitably used as a powder, granule, or liquid seasoning by mixing with the above-mentioned food materials. It can be used in a wide range of fields such as pickles, retort foods, etc.

Hereinafter, several aspects of the present invention will be explained in more detail with reference to Examples.

Example 1 700f of a 0.5% by weight aqueous solution of β-cyclodextrin was added to 100F of ground bonito flakes, and the mixture was heated at 95° to 100°
After stirring and extraction at C for 30 minutes, insoluble solids were separated by centrifugation. 0 of β-cyclodextrin in the residue
．． A 5% by weight aqueous solution 4002 was added and extracted again under the same conditions, and the extract obtained by the same operation was combined with the above extract to obtain a total of 10,269 bonito tsutsusode extracts. (Product of the present invention A I) Comparative Example 1 Bonito water-saving extract 102 was prepared under the same conditions as in Example 1 except that β-cyclodextrin was removed.
01F was obtained. (Comparative product A1) Reference example 1 Soy sauce 25fn1. , sugar St, and salt 82 were dissolved in water to make 11, and the present invention product A1 and the comparison product A1 were added to the noodle soup by 400, respectively, and a sensory test was conducted by 20 well-trained sensory testers. The results are shown in Table 1. As is clear from the results in Table 19, the product of the present invention was superior to the conventional water-extracted product at a significance level of 0.1%.

Table 1 Boiled product of the present invention 1 Comparative product 1 Stronger bonito flavor 20 0 Stronger bonito flavor 20 0 Better balance 20 0 More palatability 20 0 Example 2 Crushed bonito flakes 70f And mackerel flakes 伜′＋! ! IJ30
The mixture of f was packed into a glass column with a diameter of 4.5 cm and a height of 20 cm, and the outside was kept warm and heated to 60C. The liquid was then pumped, and the fish flakes extract 8502 was collected.

Next, 400f of the extract was taken, and toyozoline-
L (trade name, Toyo Jozo KK%, liquid cyclodextrin, α-c'Dai in 20% solid content, s%, β-CD1
3.5%, γ-CDs%, other dextrins 47%
) was added and concentrated under reduced pressure using a rotary evaporator at a bath temperature of 45 to 50 C and a vacuum degree of 35 to 40 mHg to obtain a fishbrush extract concentrate 511 with a soluble solid content of 20% (
Invention product A2).

Comparative Example 2 400f of the fish extract obtained in Example 2 was collected as is.
Concentration was performed under the same concentration conditions as in Example 2 to obtain a fish extract concentrate 502.

Reference Example 2 The fish flake extract concentrates obtained in Example 2 and Comparative Example 2 were diluted 20 times with hot water at about 75C, and 20 well-trained sensory testers conducted a sensory test in the same manner as in Reference Example 1. Table 2 shows the results of the evaluation.

Table 2 Inventive product A2 Comparative product A2 Stronger bonito flavor 20 0 Stronger bonito flavor 20 02 Good balance Stronger body 19 1 High palatability 20 0 From the results in Table 2, it is clear that there is a general consensus. The product of the present invention was superior to the conventional product concentrated under reduced pressure at a significance level of 0.1%.

Example 3 Crushed dried bonito flakes 50f1 Crushed dried bonito flakes 30? .

Mixture of ground mackerel flakes 209, β-cyclodextrin)
Add 1ooor of a 1% by weight aqueous solution of IJN,
After stirring and extraction at 00C for 2 hours, insoluble solids were separated by centrifugation. Fish flakes extract 9502 was obtained. (Product of the present invention A3) Comparative Example 3 In Example 3, an aqueous solution containing 11% by weight of dextrin [Paindexya 2; (trade name, manufactured by Matsutani Chemical Industry KK, DE1o-12)] was used instead of β-cyclodextrin. Fish section extract 1552 was obtained under the same conditions except that the same conditions were used.

(Comparative Product Grave 3) Reference Example 3 The fish flakes extract obtained in Example 3 and Comparative Example 3 was
Table 3 shows the results of a sensory evaluation conducted in the same manner as in Reference Example 1 by 20 well-trained sensory testers.

Table 3 Invention product A3 Comparative product & 3 Strong body taste 18 2 High palatability 19 1 As is clear from the results in Table 3, the invention product was extracted using dextrin at a significance level of 0.1%. It was better than what I did.

Claims (1)

[Claims] 1. A fish extract obtained by extracting fish flakes with water and/or a water-miscible organic solvent, the extraction being cyclodextrinized)
A fish extract characterized in that it is an extract obtained in the presence of IJ and/or by adding cyclodextrin to the extract.