JPS633774A - Preparation of seasoning - Google Patents

Abstract

PURPOSE:To obtain a seasoning having improved quality, e.g. fishy smell, decomposition smell, etc., by adding a soy sauce pasteurized sediment to a hydrolysis treatment product or hot water extract of a fish or shellfish raw material and heat-treating the resultant material. CONSTITUTION:A soy sauce pasteurized sediment is added to a hydrolysis product obtained from a fish or shellfish raw material by autolysis, enzymic hydrolysis, acid hydrolysis, etc., or hot water extract thereof and the resultant material is heat-treated. A method for autolyzing, e.g. at 40-45 deg.C, without adjusting pH and adding common salt within 5hr, etc., may be cited as the above-mentioned autolysis method. The autolysis and enzymic hydrolysis methods are preferred for the hydrolysis treatment method to be applied. The above-mentioned hot water extract can be obtained by extracting, e.g. the fish or shellfish raw material with hot water at 80-90 deg.C for 20-40min, and subjecting the resultant extract to solid-liquid separation treatment. A residual pasty and muddy precipitated part obtained by pasteurizing, e.g. a raw soy sauce prepared by pressing unrefined soy, allowing the pasteurized raw soy for several days, settling the formed turbid materials and collecting the supernatant soy sauce part is cited as the soy sauce pasteurized sediment.

Description

[Detailed description of the invention] <Industrial application field> The present invention relates to a method for producing a seasoning.

<Prior art> Conventional methods for obtaining seasonings from seafood raw materials include, for example, directly hydrolyzing the seafood raw materials with mineral acids, or self-digestion using enzymes contained in the seafood raw materials themselves. Methods are known.

<Problems to be Solved by the Invention> However, the seasoning obtained by the above method was not necessarily satisfactory in terms of quality, such as exhibiting a fishy odor or a decomposed odor characteristic of seafood.

On the other hand, low soy sauce has umami but is dark black in color, bitter, has a soy sauce-like burnt odor and salty taste, lacks sweetness and sourness, and has an unsatisfactory aroma. It could not be used as a product in the food field.

The present invention solves the problem of providing a method for producing a seasoning using soy sauce-fired lees 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. Or, we have obtained the knowledge that the above-mentioned drawbacks can be solved at once by adding soy sauce pasteurization type to the hot water extract of seafood raw materials and then heat-treating it,
The invention has been completed.

That is, in the present invention, a soy sauce ignition type is added to a decomposition product obtained from a seafood raw material through a decomposition process such as autolysis, enzymatic decomposition, acid decomposition, etc., or a hot water extract of a seafood raw material, and then heat treatment is performed. This is a method for producing a seasoning characterized by the following.

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,
Among them, autolysis and enzymatic degradation are preferred examples, and the above methods include:
They can be used alone or in combination.

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

When the autolysis method and the enzymatic decomposition method are used in combination, for example, at a temperature of 40 to 55°C, without pH adjustment, and without salt, within 5 hours, preferably 2 to 3 hours, or at a temperature of 30°C. ~40°C, no pH adjustment, salt 8-1
within 20 hours, preferably 1 in the presence of 5% (W/V)
Examples include a method of treating for 0 to 15 hours.

On the other hand, the hot water extract of the above-mentioned seafood raw material is prepared from the above-mentioned seafood raw material at a temperature of 80°C or higher, preferably at a temperature of 80°C or higher.
Using hot water at 90°C, for 10 minutes or more, preferably 2
It can be obtained by performing an extraction treatment for 0 to 40 minutes and then performing a solid-liquid separation treatment using a conventional method.

Next, 0.5% (W/V) or more, preferably about 5 to 15% (W/V) of a soy sauce paste type is added to the decomposed product or hot water extract of the seafood raw material obtained in this way. After addition and mixing, this is heated at a temperature of 80°C or higher, preferably 85-90°C, for 10 minutes or more, preferably 15-25°C.
The seasoning of the present invention can be obtained by heating the product for a minute, allowing it to cool, and then filtering it as is or by a conventional method, for example, by using a filter press, and if necessary, carrying out a conventional sterilization treatment. The soy sauce-fired lees used in the present invention may be of any kind, such as raw soy sauce obtained by pressing various soy sauce strains or an amino acid solution added thereto for producing dark soy sauce, usukuchi soy sauce, and tare soy sauce. The turbidity that is produced when a soy sauce mixture mixed with undiluted soy sauce is fired and allowed to stand for several days is settled, and the soy sauce portion of the supernatant is collected.

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

Example 1 Sardines 6.5 and 9 were homogenized using a chizipper (Masukou Sangyo Co., Ltd., >tKBc6-20) and then added to water 131 and stirred at a temperature of 43°C for 3 hours. ~Autolyzed and obtained digested product.

Next, 1 piece of the digested product, 3.5 kg of sodium chloride, and 40 txe of 90% (W/V) acetic acid were added and mixed, and this was passed through a 40 to 45 mesh sieve, from which the oil phase was removed. Add 10% soy sauce (w/v)
) was added and mixed at a temperature of 85℃ for 15 minutes.
The mixture was heat-treated for a minute and cooled to obtain a seasoning. (Category of the present invention) The control group was prepared in exactly the same manner as the method of the present invention except that no soy sauce-heated type was added.

The results of a sensory test conducted by a panel of 20 trained people on the flavors of the present invention and the control thus obtained and the results of the test are shown in the table below. In addition, * in the table indicates that there is a significant difference at a 1% risk rate.

As is clear from the above table of Table 1, the present invention has a higher aroma and aroma compared to the control.
It can be seen that it is significantly superior in terms of raw odor and taste.

Example 2 15 kg of mackerel was homogenized using the chopper described in Example 1 and 45 y of Brozyme (Amano Pharmaceutical Co., Ltd., protease preparation) were added to 151 ml of water and stirred at a temperature of 45°C for 3 hours. A decomposed product was obtained by enzymatic decomposition.

Next, add 9.90% of sodium chloride to 5.3% of the decomposed product.
% (W/V) acetic acid 180 ml and calcium carbonate 30
0 F was added and mixed and heated and held at a temperature of 80° C. for 5 minutes, and then allowed to stand still in a room at a temperature of 20° C. for 5 hours.

As a result of the standing treatment, the stationary product was separated into an oil layer section, a water-soluble section, and a residue section from above, so soy sauce pasteurized mold was added and mixed to the water-soluble section at a concentration of 10% (W/V). Thereafter, the mixture was heated at 85° C. for 15 minutes, cooled, and filtered by a conventional method to obtain a seasoning.

The seasoning thus obtained contains sodium glutamate, um 1/c9, 1 kg of brown sugar, 0.025 sodium 5'-inosinate and 0 sodium 9.5'-guanylate.
．． 025&9 and 0.05 kg of xanthan gum were added and mixed to obtain a thick seasoning with good flavor.

Example 3 Sardine 6 Jtg was homogenized using the chopper described in Example 1, added and mixed into hot water in 6j, heated and extracted at a temperature of 90°C for 30 minutes, and separated by a conventional method to obtain extract liquid 101. I got it.

Next, soy sauce pasteurized type was added to the extract to give a concentration of 5% (W/V), and then heated at 85°C for 15 minutes, cooled, and filtered by a conventional method to obtain a seasoning liquid. Obtained. (Category of the present invention) The control group was prepared in exactly the same manner as the method of the present invention except that no soy sauce-heated type was added.

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, the clusters in the table indicate a 5% risk rate, and the *chestnuts indicate a significant difference at a 1% risk rate.

As is clear from the upper table of Table 2, the present invention has a higher aroma and aroma compared to the control.
It can be seen that it is significantly superior in terms of raw odor and taste.

Example 4 Oki Amiro No. 9 was subjected to a heat extraction treatment using boiling water 6E at a temperature of 90° C. for 20 minutes, and separated by a conventional method to obtain an extract liquid No. 10.46.

Next, soy sauce pasteurization type was added and mixed to the extract so as to give a concentration of 5% (W/V), and then heated at a temperature of 85°C for 15 minutes, cooled, and filtered by a conventional method to obtain a good flavor. 12 g of seasoning liquid was obtained.

<Effects of the Invention> As is clear from the above, according to the present invention, the quality of seasonings, for example, the fishy odor or decomposition odor characteristic of seafood, can be significantly improved by effectively utilizing the soy sauce heating type. The present invention is industrially extremely useful.

Claims (1)

[Claims] It is characterized by adding soy sauce pasteurization ■ to decomposition products obtained from seafood raw materials through decomposition treatments such as autolysis, enzymatic decomposition, acid decomposition, etc., or to hot water extracts of seafood raw materials, followed by heat treatment. Method of manufacturing seasonings.