JPS5939266A - Preparation of tasty seasoning - Google Patents

Abstract

PURPOSE:To prepare a tasty seasoning of dried small sardines having a flavor of dried small sardines with fragrance of dried and improved shelf stability, by using dried Urume (a kind of sardine) etc. which is baked and dried or treated by liquid smoking as a raw material. CONSTITUTION:Dried Urume, sardin and/or anchovy which is adjusted to <=10wt% oil content and <=15wt% water content by partial baking and drying or liquid smoking is optionally granulated, heated by an extruder at 120-150 deg.C for 20sec-2min or heated by an autoclave at 105-120 deg.C for 5-30min so that it is dried to <=15wt% water content and sterilized. 5-30wt% of the prepared dried matter is blended with 10-50wt% sodium glutamate, 5-50wt% salt, and, if necessary, a saccharide, other seasoning, and ground. The prepared ground matter is kneaded with water and a seasoning solution, processed into granules and dried.

Description

[Detailed description of the invention] :Relating to a method for producing flavored seasonings.

Dried sardines (dried sardines) are used as dashi (dashi), but some people find this unpleasant because it has a characteristic fishy odor.
In order to make a good dashi, it requires a lot of effort, such as removing the head and lint and soaking it in water at night. In addition, the (1) 7 substances in dried sardines are easily oxidized, and rancidity causes off-odors, so they do not have a very long shelf life, and if they are crushed or made into powdered seasonings, they will last even longer. Deteriorate.

For this reason, antioxidants are added to dried sardines.
There are many ways to increase storage stability without using these antioxidants, such as the banning of the use of BHA.

From these things, high quality dried sardines can be easily obtained.
Additionally, there is a high need for dried sardine-flavored seasonings that have a good shelf life.

As a result of intensive research into the production method of the dried sardine-flavored seasoning, the present inventors discovered that sardines, which are a type of dried sardines, are roasted and dried as part of the drying process during the production process of dried sardines. Or urme-bushi, mai-9shi-bushi, anchovy-bushi, which are made by boiling liquid smoked ≦b≦, or anchovy-bushi (hereinafter, simply referred to as ``Urume-bushi'', etc. to distinguish it from sardine-bushi, which is normally produced and used as miscellaneous bonito) ), which is used as a flavor raw material, once sterilized, dried, mixed with seasoning raw materials, mixed with water or preferably a seasoning liquid, and dried. flavor and has a good shelf life (1.5 at room temperature)
(more than 20 years)) In dried sardines (sardines) flavored seasoned coustruder,
Heat at 120°C to 150°C for 20 seconds to 2 minutes, or autoclave at 105°C to 120°C for 5 minutes.
After heating for 30 minutes to 30 minutes, it is dried to a moisture content of 1596 or less.

The dried sardines used in the present invention are prepared as part of the drying process in dried sardines production, that is, before or during the drying process, or during the drying process, the fish body is dried as is or crushed for a short period of time (i.e., 3 to 8 hours).
Use partially roasted or liquid-smoked products that have been roasted or liquid-smoked.

By this partial roasting or liquid leakage treatment, it is possible to remove the fishy odor of dried sardines while retaining the rich taste and obtain a seasoning with a flavor typical of dried sardines. As the method for roasting or liquid leakage treatment, the method generally used for producing bonito flakes can be applied.

One of the features of the present invention is that the production of bonito flakes is carried out in the daytime for 2 to 3 weeks, whereas in the present invention, the processing is carried out for 3 to 8 hours, preferably 5 to 6 hours.

This treatment results in an appearance that is consistent with hair color.

One guideline for this treatment is that the oil content is 10% or less and the moisture content is 1596% or less.
The following is good.

The heating conditions must be within this heating range; if the heating temperature or time is below this, sterilization will be insufficient; if the heating temperature or time is above the above range, the flavor will be significantly deteriorated, and the rich flavor typical of dried sardines will be weakened. , both are unfavorable. The heating treatment is not limited to the above two types as long as it uses the same IR machine as the extruder or autoclave. or,
In this first step, which involves crushing the sardines and then roasting and drying them, it is necessary to add # to the crushing surface! 1 It can also be sterilized.

The drying method may be a drying method such as hot air drying.

;((For the dried sardines, etc., there is no single ingredient called ``neso,'' and flavor ingredients from the pond can be mixed as long as the flavor of dried sardines is not lost.)

In the second step, the dried gravel sterilized raw meat, etc. is crushed together with sodium glutamate and salt.

Mixture of cholera, 1+, 1, & i If you get stuck, urme bushi etc. 5 ;ri mouse% to 30 double stitches%, monosodium glutamate 10 weight 1Jt95 to 5O1JX section%, ripeness 5
% to 50% is sufficient; outside this range, the taste will be unbalanced and undesirable, and the bale crusher V
11. In some cases, it may be difficult due to the oil content of dried plums, etc.

If the above-mentioned raw materials are within the range of f [Ik, it is possible to contain seasonings such as Ike seasonings, specifically, nucleic acid seasonings such as sodium inosinate, organic acids such as phosphoric acid, or their salts. , aspartic acid, other amino acids or their salts, various extracts, and natural seasonings such as protein hydrolysis. These raw materials are pulverized appropriately. The method of mixing and pulverization does not need to be particularly limited, and any device may be used as long as it does not interfere with granulation or give a strange appearance.

Also, depending on the raw material, it may be mixed after pulverization.

Preferably, a two-stage pulverization treatment in which coarse pulverization is followed by fine pulverization is preferred.

Next, as a third step, water or a seasoning liquid is added to the mixed pulverized product, kneaded, and then dried. As the seasoning liquid, it is possible to use a seasoning liquid in which one or more of the above-mentioned other seasoning raw materials are dissolved at least 6 times. 0.10 If the overlapping section is used, the preferred granules can be changed.

Preferably, in addition to water or a seasoning liquid, a binder or the like may be added, granulated, and dried to produce a granular flavor seasoning with 14 functions.

The kneading, granulation, and drying methods do not need to be particularly limited, and general roux kneading, granulation, and drying bags 4 can be used. dA mixer, extrusion granulator, granulator c1. Machine, stirring granulator, flowing! There are 7I dryers, A air dryers, etc.

The powder mixture or granules are dried and preferably sieved to form a product.

The present invention is based on heat sterilizing and drying dried plum flakes under specific conditions, mixing them with seasoning raw materials, and adding water or preferably a seasoning liquid to granulate them, which improves storage stability. It is a material that can be cooked at room temperature, imparts a dried sardine flavor without losing its flavor even after years of use, and is a material that can be used to easily make a good quality 6-sardine soup stock. It is what it is.

Example 1 Urumekushi of approximately s5ω was crushed using a hammer crusher (screen ff11Oz) (moisture content: 1395). This coarsely crushed urme bushi is processed using an extruder (20%φ, screw full flight type, constant pitch, compression ratio 1:3,
(without nozzle) and set the heating temperature to 100. 120.
140. The temperature was set at 160 t: In, and the number of viable bacteria in the dried sardines was measured after heating for 1 minute. To 1 part by weight of this plum flakes, add 3 parts by weight of sodium glutamate, 32 parts by R of common salt, and 2.2 parts by weight of knots, mix and grind, dry with protein hydrolyzate, and obtain a solution equivalent to 0.8 parts by weight. 1.3 overlapping portions of the seasoning liquid containing the mixture were added, extrusion granulation was performed, and the quality of flavor seasoning granules was evaluated by inspection.

The results are shown in Table-1.

Table 1 * Insufficient sterilization (same below) The same raw materials and extruder were treated in the same manner, only the heating time was changed, and the results shown in Table 2 were obtained.

Table 2 Example 2 Body length 12onf) w Sardine sections were placed in an autoclave and heated to 105°C, 110°C, 116°C,
After reaching a temperature of 120°C, it was heat sterilized using No. 5 heat for 30 minutes. After sterilization, the number of viable bacteria in the dried sardines was determined to be 1 lll, and the dried sardines were dried with hot air at 95°C to have a moisture content of 1396. Add 25% by weight of sodium glutamate, 35% by weight of salt, and 20% of saccharides to 15% by weight of this plum flakes, mix and grind, and prepare a seasoning liquid containing 5% by weight as dry matter with protein hydrolyzate, etc.
The mixture was mixed and granulated with stirring. The quality of the obtained product was sensory evaluated.

The results are shown in Table 3.

Table 3 Example 3 The dried sardines and flavor seasoning prepared in Examples 1 and 2, and the dried sardine flavor seasoning made by treating the dried sardines in the same manner, the dried sardines in the middle, and the small pieces of anchovies in the same manner, were mixed with polyethylene. 60fI each was placed in a bag made of aluminum-polyethylene and sealed, relative humidity 7B96, temperature 44℃, 34℃,
The samples were stored in a storage room, and the deterioration of quality was sensory-evaluated every 0.5 to 1 month using the unsealed aroma and hot water solution. Deterioration due to temperature progresses gradually, but with ordinary dried sardines, the temperature deteriorates by 1 at 44℃.
The temperature was 34℃ for 2 months to 2 months, and after 2 months to 2.5 months, a strange odor due to the rancidity of the oil developed to the point that it could no longer be used as food. Even after 6 months at 44°C and 9 months at 34°C, the rancid odor was not noticeable and it could be used as a seasoning.

This corresponds to more than 1.5 years at room temperature (24°C).

Example 4 Medium-sized dried Japanese sardines, Japanese sardines, and dried anchovies were roasted for 5 hours. These joints, ordinary sardine joints in the seeds, and intercooled parts were sterilized in an autoclave at 110°C for 15 minutes and dried to a moisture content of 14%. 15ff each of these
1%, monosodium glutamate 25%, salt 36f
1% of fil and 2% of saccharides were mixed and pulverized, and 1041% of a seasoning solution containing 5% of dry matter such as protein hydrolyzate etc. was evaluated. The results are shown in Table 4.

Table 4 This is equivalent to more than 1.5 years at room temperature (24°C).

M Example 8 Anchovies with a body hc of approximately 1 i crrt were collected at 5% t.
< ijK It was boiled in water for 5 minutes, taken out, and sterilized by heating in an autoclave at 115°C for 20 minutes. This was pulverized in an all-purpose cooker, roasted at 90°C for 1 minute, and then dried at 90°C for 20 minutes in a fluidized fluid dryer. The water content of crystal is 13q6,
- The number of bacteria killed was 2.6 x 10".

20+J of crystal (9%, MSG 2'5 nails %, salt 25%, Budotong 25%, sodium inosinate 3ffl 11%% sodium succinate 0.2
1.8 ton J&% of dry matter hydrolyzate was added, mixed well, and then ground.

When the crystal was compared with miso soup prepared using dried dried anchovies with the same composition as above, there was no discernible difference or preference difference.

Table 8 The crystal was placed in a polyethylene-Fulminilum-polyethylene bag, sealed, and subjected to a soil preservation test.The relative humidity was 1i? 85N,
It was confirmed that the product could be stored at 44°C for 6 months.

Patent applicant: Aji no Saku Co., Ltd. Procedural amendment 1 (method) 1. Indication of the case Showa 57I [Patent Application No. 14'9751 2. Name of the invention Method for manufacturing flavor seasonings 3. Person filing the amendment 1' Relationship with 1 Patent applicant address: Kyobashi, Chuo-ku, Tokyo-T 5W18>4 (Delivery port: November 1980 30El) 5, J to the amendment
, the number of inventions increases None 6, subject to supplementary j1
Detail selection

Claims (1)

[Claims] Partially roasted or liquid-smoked urme flakes, sardine flakes and/
Or anchovies are autoclaved at 106°C to 120°C for 5 to 30 minutes at 1J11%, or
The first step is to heat the extruder at 120° C. to 150° C. for 20 seconds to 2 minutes in an extruder, and then dry it to a moisture content of 1596 or less. , 2nd step of adding sodium glutamate from 10 heavy type treatment to 50% commercially soaked salt and mixing and pulverizing salt at 10 heavy type treatment to 50 heavy type treatment, adding a layer or seasoning liquid to the U combined pulverized product, kneading, and then drying. A method for producing a flavor seasoning characterized by containing a third culm.