JPS6047663A - Improvement of taste of marine processed food - Google Patents

Abstract

PURPOSE:In preparing a marine processed food, to mask a fishy smell, a salty taste, etc., and to improve flavor, by adding a 5'-inosinate alone or it and a 5'- guanylate with a relatively high concentration to it. CONSTITUTION:In preparing a marine paste food such as KAMABOKO (steamed fish paste), CHIKUWA (a kind of fish paste), cake of powdered fish, etc. or a marine processed food such as marine dainty, etc., >=20wt% 5'-inosinate alone or it and 5'-guanylate based on glutamic acid (salt) contained in the food is added to the food. Consequently, a fishy smell, a salty taste, etc. of the marine processed food can be masked, and a rich taste, etc. can be improved.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention) improves the fishy odor and saltiness of processed marine foods by increasing the acid content. The present invention relates to a method for producing a processed seafood food that is masked from rukotoni blended at high temperatures and has an improved flavor.

Fish paste products such as kamaboko, chikuwa, hanpen, nuki kamaboko, crab leg kamaboko, seafood delicacies, and other seafood products are products that make use of the aromatic taste and flavor of the raw seafood, while maintaining a unique texture. However, in many cases, so-called fishy or fishy smells reduce the palatability of the product.

In order to mask such fishy smells, methods such as washing the fish and shellfish with water, so-called bleaching treatment, and using spices in combination are used, but the effect is not always sufficient or the taste is too early. Ingredients, proteins, etc. may leak out,
This eliminates problems such as the flavor itself, which is desirable for seafood, being impaired by the use of spices.

In addition, since seafood spoils quickly, it increases the preservation property.
The so-called IEI f! Since food is blended at a relatively high temperature of 65 degrees, it is an essential ingredient for the formation of legs in paste products, so it has a mild flavor compared to other seasoning ingredients. Floating lilies tend to have a so-called sharp salty or salty taste, and this is a cause of decreased palatability not only for consumers who prefer astringent tastes.

The present inventors have discovered the sensory characteristics of such processed seafood foods.
Solution to the second problem: As a result of extensive research into masking fishy and salty tastes, we have found that 5'-inosinic acid or its salts, known as umami seasonings, are used at a temperature higher than that used in the past. The present invention was completed based on the finding that by adding it, the fishy odor and salty taste are alleviated, and the taste and flavor of processed seafood foods are improved.

In the case of non-invention, 5'' sodium 5'-inosinate, potassium 5'-inosinate, calcium 5'-inosinate, etc.
-inosinate is added, but one or more salts selected from these salts may be used alone or in combination with a salt of 5'-guanylic acid.

The concentration of 5'-inosinate added is 20% or more by weight based on the coexisting glutamic acid and/or its salt. What is coexisting glutamic acid or glutamate?
It may be either glutamic acid or its salt already contained in the food raw materials such as raw material surimi, raw seafood-1, etc., or glutamic acid or its salt added separately.Specifically, egg, vinegar When using raw materials containing glutamic acid as a constituent component, such as glutamic acid, yeast extract, tomato IO condensate, and Nita/J:r kiss, these raw materials and glutamic acid and/or its salt itself can be combined with 01. If so, what about glutamic acid and/or its salts? 11 may be added individually. In any case, the concentration of inosinate added should not be less than 20% based on the total weight of coexisting glutamic acid and/or its salts. That is, when the addition of 5'-inosinate is less than 20%, the masking effect and salt-melting effect of raw I, g // are lacking, and when the addition is less than 10%, almost no effect can be expected; If it is 2θ% or more, the fishy odor and salty taste will be alleviated, and the overall taste of Balanos will be maintained or improved.

In addition, 5'-inosinate and 5'-guanylate are (II
In the case of glutamic acid, the amount of 5'-inosinate and 5'-guanylate should be at least 20% of the total amount of glutamic acid and/or its salt.

Glutamic acid and/or its salts (e.g. sodium salt,
Can the effects of the present invention be obtained by adding 20% or more of 5'-inosinate to the weight of one or more selected from potassium salts, calcium salts, etc.? The amount added (when using 5'-guanylate and 01, the combined amount added) is 0.03% or more (optimally 0.05 to 0.50%) based on the weight of the product.

Processed seafood foods that are the subject of the present invention are made from seafood, and there are no particular limitations on the type or manufacturing method. Typical examples include kamaboko, chikuwa, hanpen,
Deep-fried fish paste, crab leg paste R, fish balls, fish paste, fish ham, fish sausage and other seafood paste products, salted fish products, delicacies such as equipment, dried fish, seafood pickles, frozen foods, canned AI 'i° etc., and by using the method of the present invention, the use of conventional 5'-ribonucuniotide salts 31! The effect of alleviating the fishy odor and salty taste that could not be obtained in the range of
The body taste is improved by 17%, making it suitable for the taste and flavor of processed seafood foods.

The present invention will be further explained below with reference to Examples.

In addition, in the examples, all percentages indicate weight percent, and rlNJ is 5
″-sodium inosinate heptahydrate and r W 1
1J indicates 6 in which IN and GN (5'-thorium guanylate heptahydrate) were mixed at a ratio of 1:1.

Example 1 A prototype was prepared using the formulation shown in Table 1, and a sensory test was conducted using a two-point 11-cross test method. The results are shown in Table 2.

The product of the present invention has the effect of suppressing salty taste and making it desirable, suppresses fishy odor and flavor, enhances the kamaboko-like flavor, and further enhances the so-called rich taste, which is a thick and complex taste, and was liked by the taste.

Table 1 Table 2 Results of two-point comparison test (n = 20) -I J, (＼No X' 0 5% risk rate I 1 z 2 Yes *ne 1% risk rate with intervention difference 0 *Ne There is a significant difference in the 0.1% risk rate.Example 2 With the formulation shown in Table 1 of Example 1, the amount of IN was 60g (
Four types of Kano (prototype A), 100g (prototype B), 200g (prototype C), and 300g (prototype D) were prepared, and the strength of the fishy odor flavor was determined in the same manner as in Example 1. Evaluation was made by a two-point comparison method. The results are shown in Table 3.

Table 3: When the amount of IN to MSG is 20% or more,
It is identified by IC that the fishy odor and flavor are weakened.

Example 3 Regarding water Mli 16 tastes, the sensory test results in a two-point comparison test are shown in Table 5 for two types of men's sol zeko-noki prepared based on the formulations in Table 4 using Munritara as an example. figure. The product of the present invention has six optional effects: a salt-melting effect, an odor masking effect, and a flavor imparting effect.

Table 4 Table 5 (n=20) Example 4 Same formulation as Example 3, rlNJ r W l) J
Musritara was prepared in place of the above, and a sensory evaluation was performed using two-point LL1 cross-extraction. The results are shown in Table 6, and the product of the present invention uniquely exhibits fish odor masking and salty taste masking effects.

Table 6 (n=20) Patent applicant: Aji no San Co., Ltd.

Claims (1)

[Scope of Claims] 1. In the production of processed seafood foods, salts of 5'-ion/acids are used alone or together with salts of 5'-guanylic acid to control coexisting glucumi/acid and/or its salts. A method for improving the flavor of processed marine foods, which comprises adding salts in an amount of 20% or more by weight. 2. A method for improving the flavor of a processed seafood food according to claim 1, wherein the processed seafood food is a fish paste product.