JPS6214764A - Production of seasoning - Google Patents

Abstract

PURPOSE:To obtain a seasoning having shredded dried cuttlefishlike flavor relatively readily in a short time, by subjecting a fish or shellfish raw material to decomposition treatment, e.g. autolysis, enzymic decomposition or acid decomposition, adding a carbonate to the resultant decomposition product and removing the fishy smell peculiar to the fish and shellfish. CONSTITUTION:For example, fresh fish or shellfish, e.g. sardine, horse mackerel, mackerel, lobster or shrimp, shellfish or krill, is directly and finely cut or pulverized or heat denatured or defatted by a conventional method. The fish or shellfish after the above-mentioned treatment is subjected to decomposition treatment, e.g. autolysis, enzymic decomposition, acid decomposition, etc. Autolysis treatment, e.g. at 40-45 deg.C without pH adjustment and common salt within 5hr, is cited as the above-mentioned autolysis treatment. A carbonate, e.g. CaCO3 or MgCO3, is added to the fish or shellfish after the above-mentioned decomposition treatment and the resultant mixture is allowed to stand under conditions of <=7pH and >=30 deg.C temperature to afford the aimed seasoning.

Description

[Detailed description of the invention] The present invention relates to a method for producing a seasoning.

<Conventional technology> Conventionally, methods for producing seasonings from seafood raw materials include:
For example, the raw material is decomposed using a proteolytic enzyme or a mineral acid such as hydrochloric acid to obtain a decomposed product, and a water-soluble fraction is collected from this decomposed product using centrifugation or a filter. It is manufactured by

<Problems to be Solved by the Invention> However, the seasoning obtained by the above method is not necessarily satisfactory in terms of quality, such as exhibiting a fishy odor or a decomposed odor characteristic of seafood. The process of collecting the water-soluble fraction during production has drawbacks such as significant time and expense.

The present invention solves the problem of providing a method for producing seasonings that does not have the above-mentioned drawbacks.

Means for Solving the Problems> Therefore, as a result of various studies to solve the above-mentioned drawbacks, the present inventors have developed a decomposition product obtained from seafood raw materials through decomposition treatments such as autolysis, enzymatic decomposition, and acid decomposition. We obtained the knowledge that the above drawbacks could be solved all at once by adding carbonate to
The invention has been completed.

That is, the present invention is a method for producing a seasoning characterized by adding a carbonate to a decomposition product obtained from a seafood raw material through a decomposition treatment such as autolysis, enzymatic decomposition, or acid decomposition.

The present invention will be explained in detail below.

First, the seafood raw material used in the present invention may be any seafood raw material, for example, fresh fish such as sardines, horse mackerel, mackerel, shrimp, shellfish, and sea urchin, etc., as is, finely chopped, or crushed. or those that have been thermally denatured or further degreased by conventional methods.

Any method may be used to decompose the seafood raw materials, such as autolysis, enzymatic decomposition,
Examples include acid decomposition methods, among which autolysis methods and enzymatic decomposition methods can be said to be preferable examples, and the above methods include:
They can be used alone or in combination.

The above-mentioned autolysis method includes, for example, a temperature of 40 to 45°C.
Then, without pH adjustment and without salt, for less than 5 hours, preferably 2 to 3 hours, or at a temperature of 30 to 40°C, without pH adjustment and in the presence of 8 to 15% (W/V) salt, for 20 hours. Examples include a method of self-digestion within 10 to 15 hours, preferably 10 to 15 hours.

When the autolysis method and the enzymatic decomposition method are used in combination, for example, the temperature is 40 to 55 cm, pH is not adjusted, and no salt is used for less than 5 hours, preferably 2 to 3 hours, or the temperature is 30 to 55. ~40°C, no pH adjustment, salt 8-1
5% (within 20 hours in the presence of W/Vl, preferably 1
Examples include a method of treating for 0 to 15 hours.

Next, carbonate was added to the decomposition product obtained as described above.
．． 5-5% (W/V), preferably 1-2% (W/V)
) and mix, but preferably further, for example, at a pH of 7 or lower, preferably between 5 and 6, and at a temperature of less than 30°C within 30 hours, preferably 15
Let stand for about 25 hours.

Examples of the carbonate include calcium carbonate, magnesium carbonate, etc. Among them, calcium carbonate can be said to be a particularly preferable example.

Examples of methods for adding carbonate to decomposition products include: ■Method of adding carbonate as is.

(2) A method in which carbonate and an alkali such as calcium hydroxide or magnesium hydroxide are added simultaneously or sequentially to generate carbonate in the decomposed product.

In the present invention, after carbonate is added to the decomposition product of seafood raw materials, the pH is lower than 7, preferably pT (5 to 6), and the temperature is 30"C or higher, preferably 60 to 90″C for 5-30 minutes, preferably 10-30 minutes
Just like that for 20 minutes! Or, after stirring, it is preferable to leave the mixture at a temperature of less than 30° C. for up to 8 hours, since the effects of the present invention can be achieved even more quickly.

Next, the carbonate-added product obtained in this way can be filtered as is or by a conventional method such as a filter press, and if necessary, can be subjected to a conventional sterilization treatment to obtain the seasoning of the present invention. .

<Effects of the Invention> As described above, according to the present invention, the fishy odor characteristic of seafood is removed, and a seasoning having a "sakiiga"-like aroma can be prepared.
The present invention is industrially extremely meaningful because it can be obtained relatively easily and in a short period of time.

<Example> The present invention will be specifically described below with reference to Examples.

Example 1 6.5 kg of sardines were chopped using a chopper [Soukou Sangyo ■
, MKBC6-20] was added to 13 J of water, stirred at a temperature of 43° C. for 3 hours, and subjected to autolysis to obtain a digested product.

Next, 3.5 kg of sodium chloride, 90 kg of sodium chloride was added to the digested product.
A mixture of 80% (W/V) acetic acid and 390y of calcium carbonate was allowed to stand at a temperature of 20''C for 20 hours.

As a result of this standing treatment, the leftover material was separated into an oil layer section, a water-soluble section, and a residue section from above, so the water-soluble section could be collected very easily with a siphon using a rubber hose, and 147 tons of seasoning liquid was collected. obtained (the present invention).

On the other hand, the control was prepared in exactly the same manner as the above-mentioned method of the present invention except that calcium carbonate was not added.

In addition, in the control, the decomposition residue did not settle, but floated to the top surface and mixed with the lipid components, and collection of the water-soluble fraction was difficult compared to collection of the seasoning of the present invention.

The results of a sensory test conducted by a trained panel of 20 people regarding the flavors of the present invention and the control thus obtained and the test results are shown in the table below. In addition, * in the table indicates that there is a significant difference at a 5% risk rate.

As is clear from the above table, compared to the control, the present invention significantly removes the fishy odor and improves the aroma to the "saki squid" smell. It turns out that it is significantly superior.

Example 2 ts kg of sardines was homogenized using the chopper described in Example 1, and 45'y of Prozyme [manufactured by Ohno Pharmaceutical ■, protease preparation] was added to 151 kg of water.
Add to the mixture and stir at 45℃ for 3 hours! Enzymatic decomposition was performed to obtain an enzymatic decomposition product.

Next, 5.3 kg of sodium chloride,
90% (W/V) acetic acid 180m/and calcium carbonate 3
00 g was added and mixed and held at a temperature of 80°C for 5 minutes, and then allowed to stand in a room at a temperature of 20°C for 5 hours.

By this standing treatment, the stationary material was separated from the top into an oil layer section, a water-soluble section, and a residue section, so the water-soluble section could be collected very easily in exactly the same manner as in Example 1, and the Seasoning liquid 21.81 of the present invention with a good flavor and aroma similar to that of the present invention was obtained.

Claims (1)

[Claims] (1) A method for producing a seasoning, which comprises adding carbonate to a decomposed product obtained from a seafood raw material through a decomposition process such as autolysis, enzymatic decomposition, or acid decomposition.