JPS59232064A - Preparation of seasoning - Google Patents

Abstract

PURPOSE:To obtain a seasoning having natural flavor, by treating dried bonito, etc. with liquefied carbon dioxide to extract the component of the natural flavor, and mixing the component with the seasoning component prepared from the extraction residue. CONSTITUTION:Dried fish such as dried bonito, or processed fish such as boiled and dried small sardines, is treated with carbon dioxide of liquid state or supercritical state to extract and recover the natural flavor component from the processed fish, etc. to the carbon dioxide. The seasoning component (the component of the delicious taste) is separated from the extraction residue. The natural flavor component extracted in carbon dioxide is precipitated by reducing the pressure of the carbon dioxide, and added to the seasoning component to obtain a seasoning flavored with the natural flavor. The natural flavor component can be efficiently separated and effectively utilized in a seasoning by this process.

Description

[Detailed Description of the Invention] The present invention relates to a method for producing seasonings using processed fish such as dried bonito flakes and dried sardines as raw materials, and provides a seasoning that sufficiently has the natural flavor of the processed fish. There are so-called flavor seasonings that are made from dried bonito flakes and other raw materials and can be used to easily make dashi stock.

Such flavor seasonings are produced, for example, as follows. First, coarsely crush the bonito flakes, and then
It is heated and sterilized for 2θ ~ 30 minutes in heated steam at ~i3oC, then further crushed, and dried at 60~♂O℃ for 2 to 3 hours to make a powdered flavor seasoning1. It is extracted with hot water at about 100° C. and the extract is concentrated to obtain a liquid seasoning. Furthermore, an excipient such as dextrin is added to the concentrated extract and dried at a temperature of to to 10θC for 7 to λ hours to obtain a granular seasoning.

However, the seasonings obtained in this way are all obtained after being exposed to harsh temperature conditions.
The natural aroma is significantly impaired, as if the aroma components of dried bonito flakes were decomposed or dissipated. Therefore, the commercial value of such seasonings has been significantly reduced, and the reality is that synthetic flavoring agents are used to add the flavor of dried bonito flakes and dried sardines. The resulting flavor was far from the original natural flavor.

This invention was made in view of the above circumstances, and aims to provide a method for producing a seasoning that is capable of producing a seasoning rich in the natural flavor inherent to processed fish such as dried bonito and dried sardines. It is something.

The present invention will be explained in detail below. - The process of crushing, grinding, cutting, or treating the raw fish with liquefied or supercritical carbon dioxide, extracting and recovering the natural aroma components in the processed fish into carbon dioxide, and (b) after the above treatment. and (c) converting the natural flavor components in the carbon dioxide into carbon dioxide.
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iF, *IcTR@ to obtain a seasoning with natural flavor.

Processed fish used in the present invention include dried sardines such as dried sardines, horse mackerel, and dried sardines such as bonito flakes, paddy, sardines, and horse mackerel, which are rich in flavor. It is preferable that the quality is good.

These processed fish are first coarsely crushed at room temperature, and then desirably crushed at a low temperature to form a powder.

Cryogenic grinding is performed by bringing roughly crushed processed fish into contact with a low-temperature cryogen such as liquefied nitrogen or dry ice, cooling it to about -jtO~-/70°C, and then crushing it with a crusher such as a turbo mill or hammer mill. be exposed. Grinding at low temperatures in this way prevents decomposition, deterioration, and dissipation of the natural aroma and flavor components in the joints, making it possible to conveniently produce silk powder with high pulverization efficiency and IOθ~300 mesh. obtained, which is advantageous in subsequent steps.

The processed fish powder obtained in this way is then subjected to an extraction process using carbon dioxide to extract natural aroma components.
It will be collected. The carbon dioxide used here is carbon dioxide in a liquefied state, carbon dioxide in a liquefied state pressurized above its vapor pressure at a suitable temperature, or at a critical point (3)°C, 7;
I kl? /m) It is carbon dioxide in a supercritical state at a temperature and pressure of more than 100%. Specifically, the above-mentioned powder is put into a pressure-resistant container, and then carbon dioxide in the above-mentioned state is introduced and brought into contact with the powder to extract the natural aroma components in the powder into carbon dioxide.

At this time, the temperature is θ~+ioo℃, and the pressure is ko~300k.
g/cr! It is assumed that t. During this extraction operation, the mixture may be stirred gently if necessary, or a certain amount of carbon dioxide may be continuously circulated within the container for extraction. The extraction time ranges from several minutes to several hours, and is determined as appropriate depending on the type, shape, and composition of processed fish, and the temperature and pressure of carbon dioxide. Through such an extraction operation, most of the natural aroma components along with the fat and oil components in the raw materials are extracted and recovered in carbon dioxide. The main substances of this natural aroma component are phenol, cresol, guaiacol, 2 μm dimethylphenols, and the like. If supercritical carbon dioxide is used, the density of carbon dioxide increases, the extraction capacity increases, and the extraction efficiency can be increased. According to the above extraction method, inert and low-temperature liquid or supercritical carbon dioxide is used as the extraction solvent.
Most of the natural aroma components in the powder are extracted into carbon dioxide without decomposition or alteration.

Next, the carbon dioxide in which the natural aroma components have been dissolved and the remaining powder are separated, and the carbon dioxide is stored in a separate pressure-resistant container in a liquid or supercritical state.

Then, the powder of the separated residue is extracted with hot water and concentrated to produce a flavoring agent that has the flavor of processed fish and the like.

There are three types of flavoring agents: powder, liquid, and granule. To obtain a powdered flavoring agent, add the powdered residue as it is to 1
What is necessary is just to heat at 11-730 degreeC for 7-2 hours, sterilize, and dry. Alternatively, a liquid flavoring agent can be obtained by extracting flavoring components from the powder with hot water at about 100° C. and concentrating this extract.

Furthermore, a granular flavoring agent can be obtained by adding an excipient such as dextrin to the above-mentioned concentrate to form a axially attached liquid, and drying at 720 to 130°C. In the production of such flavoring agents, harsh heating conditions must be used that do not adversely affect quality, as natural aroma components that have been decomposed, degraded, or dissipated are recovered in carbon dioxide in advance. This reduces manufacturing time, and if the powder is finely divided, hot water extraction can be performed in a short time.

Next, the natural aroma components that were previously extracted and recovered with carbon dioxide are attached to the flavoring agent obtained in this way,
Flavor it and use it as the desired seasoning.

To flavor a liquid flavoring agent with natural aroma components, reduce the pressure of the liquefied or supercritical carbon dioxide in which the natural aroma components are dissolved, volatilize only the carbon dioxide, and precipitate the resulting precipitate. (natural flavor component) may be added to the liquid flavoring agent. In addition, to flavor a powdered or granular flavoring agent, carbon dioxide containing dissolved natural flavor components is sprayed from a pressure container toward the flavoring agent using its holding pressure.
This is done by adhering and immobilizing natural aroma ingredients to the surface of powder or granules. In this way, natural aroma components are added to the flavoring agent simply by reducing the pressure of carbon dioxide, so there is no decomposition or deterioration of the natural aroma components, and a high percentage of natural aroma components can be added to the flavoring agent. can be given to
It is also easy to operate.

Incidentally, it is also possible to dissolve and collect the natural aroma components in carbon dioxide in one or more solvents such as evaporated ethanol, water, propylene glycol, glycerin, triacetin, fats and oils, etc., and separately add fragrance. The solvent-recovered aroma component can be used as a natural flavoring agent in the same way as other food flavoring agents. In addition, even if the fish odor of processed fish is too strong or the oil content is too high, deodorization and degreasing can be performed at the same time with carbon dioxide treatment.
Only natural aroma ingredients can be added to create the desired aroma,
The oil content can be adjusted.

The seasoning thus obtained is rich in the natural aroma of the raw processed fish, and is an excellent product that meets the sophisticated needs of consumers. Furthermore, in manufacturing, manufacturing time can be shortened and manufacturing costs can also be reduced.

Hereinafter, examples will be shown and specifically explained.

[Example 1] Crushed pieces of bonito flakes are immersed in liquefied nitrogen, and -is.

The powder was subjected to low temperature pulverization at a temperature of 0.degree. C. to obtain a powder having a mesh size of 300 meshes.

This powder θ1 was put into a pressure vessel with a content of 970 m1,
Furthermore, carbon dioxide was introduced and the pressure was increased to θOatm.

Extraction was carried out at a temperature of 30°C for 10 minutes. Extraction phase (carbon dioxide)
After transferring it to another pressure vessel, the pressure was reduced to volatilize the carbon dioxide and precipitate the natural aroma components dissolved in the carbon dioxide.

Then, the powder remaining after the carbon dioxide extraction was immersed in hot water at it° C. for 3 minutes to extract the taste components with hot water. This extract was concentrated 10 times to obtain a liquid flavoring agent.

This liquid flavoring agent is referred to as Sample A, and the liquid flavorant in which the precipitated natural aroma component is added and dissolved (the seasoning of the present invention) is referred to as Sample B, and the bonito flakes crushed without carbon dioxide extraction treatment are used. Sample C was obtained by extracting and concentrating the product with hot water under the same conditions, and a sensory test was conducted. Sample A according to a panel of 10 people.

When comparing B and C, incense etc.
All 70 people judged that sample B had the strongest aroma characteristic of bonito flakes.

[Example 2] Extraction with carbon dioxide was performed under the same conditions as in Example 1,
The extraction phase is stored in a separate pressure vessel at the same pressure as the extraction pressure.

In addition, the remaining powder was treated in the same manner as in Example 1, granulated by adding Dex) IJ-N 301 to the concentrated liquid, and the diluted carbon dioxide extract was sprayed, and the natural aroma components were attached. A similar sensory test was conducted using Sample E (seasoning of the present invention) and Sample F, which was obtained by extracting hot water, concentrating, and granulating the bonito flakes that had not been subjected to carbon dioxide extraction treatment under the same conditions. All 10 members of the panel were sample E.
It was judged that the characteristic aroma of bonito flakes is strong and desirable.

In addition, chemical seasonings such as sodium glutamate and j'-inosinic acid, kelp extract, etc. can be added to the seasoning obtained by the production method of the present invention, if necessary, to improve the taste.

As explained above, the method for producing the seasoning of the present invention involves treating processed fish with carbon dioxide in a liquefied or supercritical state, extracting and recovering the natural aroma components of the processed fish in advance, and removing the residue from the process. The natural aroma components in carbon dioxide are precipitated into the flavoring agent by depressurizing the carbon dioxide, and the flavoring is re-enriched. The ingredients are not damaged, and the resulting seasoning has the original rich flavor of processed fish.

Furthermore, since one natural aroma component is extracted and recovered at a low temperature using inert carbon dioxide, there is no deterioration or alteration of the natural aroma component during the extraction process, resulting in a high recovery rate. Furthermore, since natural aroma components are removed in advance in the flavoring production process, harsher temperature conditions can be applied, simplifying and shortening the process.

In addition, K, which imparts natural aroma components to the flavoring agent, chose liquid or supercritical carbon dioxide as the extraction solvent, so it is easy to operate and only requires a vacuum operation, and the natural aroma is released during the operation. There is no way to prevent the ingredients from deteriorating. Furthermore, carbon dioxide is completely harmless in terms of food hygiene, and
llil flavoring agents often cause food hygiene problems.

Claims (1)

[Scope of Claims] (a) Processed fish such as dried bonito and dried fish and dried sardines are treated with carbon dioxide in a liquefied or supercritical state to remove the natural aroma components in the processed fish in the carbon dioxide. Extracted to,
(B) A step of obtaining a flavoring agent having the taste components of the processed fish from the residue after the above treatment; A method for producing a seasoning, which comprises the steps of precipitating the seasoning and adding flavor to the flavoring agent to obtain a seasoning having a natural aroma.