KR101329451B1 - A seasoning and a production method thereof - Google Patents

Abstract

According to the present invention, at each stage ranging from the manufacture, storage, distribution of seasonings to the manufacture, storage, and distribution of foods using the seasoning, the flavor raw materials such as fishery, meat, or vegetables are kept fresh while maintaining various flavors against deterioration stress. Provided are fish seasonings, poultry seasonings and vegetable seasonings to prevent deterioration.

By adding "톳" to conventional bonito broth, we find that the flavor of bonito broth does not deteriorate for a long time, thus producing, distributing, storing and storing various seafood seasonings, poultry seasonings and vegetable seasonings. At each stage leading to the manufacture, storage and distribution of the food using seasonings, the deterioration of flavor can be prevented by adding 에 to the seasonings.

Seasoning, 톳, bonito, flavor

Description

Seasoning and its manufacturing method {A SEASONING AND A PRODUCTION METHOD THEREOF}

[Patent Document 1] Japanese Patent No. 3458514

[Patent Document 2] Japanese Patent Application Laid-Open No. 3-294384

[Patent Document 3] Japanese Unexamined Patent Application Publication No. 5-311167

[Patent Document 4] Japanese Unexamined Patent Publication No. 6-24937

[Patent Document 5] Japanese Patent Application No. 2005-002291

In the present invention, by adding "한" or "톳 extract" to seasonings based on fisheries, meat, vegetables, etc., the seasonings, fish seasonings and vegetables that prevent deterioration of flavor during heating or preservation It is about seasoning season. More specifically, the addition of "톳" or "톳 extract" in the manufacture of fishery seasonings, poultry seasonings, and vegetable seasonings, in which flavor is important, prevents flavor deterioration in the preparation, sterilization, storage and distribution of the seasonings. By adding one or more ethanol extracts of "seaweed of seaweed, kelp, stonefish and mirin" to sustain the effect of preventing the deterioration of flavor of "톳", the sterilization, storage and distribution of foods using said seasoning The present invention relates to a seafood seasoning, a broiler seasoning, a vegetable seasoning, and a method for producing the same, which prevents heating or flavor deterioration over time.

Flavored seasonings made from bonito flakes, dried fish and kelp, seafood seasonings such as broths and extracts, and extracted extracts and bouillons made from pork, chicken, beef and their bones. Vegetable seasonings such as broiler seasonings such as consomme and vegetable extracts such as green onions, carrots, garlic and eschalot are important ingredients, so fresh flavors of raw materials are important In order to create a natural taste and luxury, various designs have been made.

For example, a method using supercritical carbon dioxide as an extraction solvent at the time of extraction, a non-heated concentration method using a reverse osmosis membrane at the time of concentration, a freeze concentration method that can be concentrated at low temperature, and a non-heated sterilization method using a membrane filter at the time of sterilization And their advanced methods are known. By using these methods alone or in combination, the flavor raw material can maintain a fresh flavor immediately after the preparation of the flavoring seasoning. However, these methods require special equipment, are not only expensive in terms of energy costs, but also deterioration stresses of various flavors such as deterioration over time in storage and distribution after manufacture and heat sterilization, storage and distribution of foods using seasonings. It has no effect on.

On the other hand, by the reaction material heated by adding glutathione or cysteine to sugar and amino acid, the method which suppresses the Maillard reaction which arises at the time of heating or storage of a seasoning, and aims at stabilization of a flavor (Japanese Patent No. 3458514 (patent document 1) )) Is known. Since the said invention uses melanoidine produced | generated by the Maillard reaction as an active ingredient, it can be used only for limited uses, such as the soy sauce which was originally colored.

In addition, with respect to "" "," manufacturing method of antioxidant substance from seaweed "(Japanese Patent Laid-Open No. Hei 3-294384 (patent document 2)) or" manufacturing method of antioxidant substance "(Japanese Patent Laid-Open) 5-311167 (Patent Document 3)) or "muco polysaccharide fragmentation inhibitor, active oxygen scavenger, antioxidant and cosmetics" (Japanese Patent Laid-Open No. Hei 6-24937 (Patent Document 4)) and the like are related technologies. Known.

However, these prior arts are not technologies related to the flavor deterioration preventing effect of food, but are related to the automatic inhibition of unsaturated fatty acids and the inhibition of reaction of very mild oxidation such as oxidation of sebum in ultraviolet light and the like in vivo.

In addition, in the "flavor-enhanced fishery" (Japanese patent application 2005-002291 (patent document 5)) filed by the present inventors first, "톳" is used for strengthening the sixth sense for the purpose of improving the aroma of fishery, "Blue seaweed" was used for the purpose of fragrance. The anti-glare is an invention related to giving the flavours derived from "톳" and "blue seaweed" to fishery products, and gives a sixth sense or a currant scent to a fish and shellfish seasoning using the "flavor-enhanced fishery" as a raw material However, the effect of preventing deterioration of the flavor deterioration stress with heating or time-lapse in the manufacture, storage and distribution of the seasoning, etc., and also the effect of preventing the deterioration of flavor in the manufacture, storage and distribution of the food using the seasoning. Not shown.

The present invention overcomes the problems of the prior art, and at each stage from the manufacture, storage, distribution of the seasonings, and the production, storage and distribution of the foods using the seasonings, various flavors such as poultry, meat, or vegetables are subjected to various deterioration stresses. Flavoring raw materials not only maintain fresh flavor but also provide seafood seasonings, poultry seasonings and vegetable seasonings that prevent flavor deterioration.

The present inventors have found a phenomenon that the flavor of bonito broth does not deteriorate for a long time by adding "톳" to ordinary bonito broth. As a result of intensive investigation, the present inventors have prepared and distributed various seafood seasonings, broiler seasonings and vegetable seasonings. In addition, the present invention has been completed to prevent flavor deterioration at each stage of the production, storage, and distribution of foods using the seasonings.

That is,

(1) seasonings based on at least one or more of "fish, dried fish, crustaceans, cephalopods, seaweeds and shellfish" as a flavoring raw material, wherein "seaweed" or "seaweed extract" is added,

(2) a seasoning seasoning comprising at least one or more of "meat meat, poultry, meat bone, poultry meat" as a flavoring material, "톳" or "톳 extract" added,

(3) a vegetable seasoning comprising at least one or more of "vegetables, root vegetables and mushrooms" as a flavoring ingredient, to which "톳" or "톳 extract" is added;

(4) Fish and shellfish seasoning, broiler seasoning and salt according to any one of (1) to (3), comprising an ethanol extract of at least one of "seaweed of seaweed, kelp, dolphin and mirinaceae"; (Or) vegetable seasonings,

(5) a method for producing a fish-based seasoning, a broiler seasoning and / or a vegetable seasoning according to any one of (1) to (3), wherein the flavor raw material is extracted together with whey;

(6) Fish and shellfish seasoning, broiler seasoning and / or vegetable type according to (4), characterized in that ethanol is extracted from at least one kind of “seaweed of seaweed, seaweed, stone fish family and mirinaceae” and flavor raw materials. Manufacturing method of seasoning, and

(7) A method of producing a flavoring seasoning comprising mixing a flavor raw material powder and one or more ethanol extracts of "seaweed of seaweed, kelp, hawthorn, and mirin" and "water extract of beetroot." .

Hereinafter, the present invention will be described in detail.

The term "fish" in the present invention refers to edible fish, mackerel, mackerel, sardine, tuna, and larva, which are cooked by hot water or steamed with steam. ) It refers to the one which is hardened by firewood such as oak or prunus oak, or mold is found in these.

It is not particularly limited to the shape, shape, heating method, type of firewood, fumigation method and mold application method of fish species or fish meat, and the fish meat is reformed into flakes or mince forms, or other ingredients are mixed, or Mixing other ingredients in the cooking liquor when cooking the fish meat, using superheated steam or microwave and energizing heating instead of hot water or steam, or the "flavor-enhanced fishery" already filed by the present inventors (Japanese patent application 2005-002291), etc. can be used.

The term "dried fish" refers to those which can be used to edible edible sardines, etc. by hot water, or those which have been steamed and dried by sunlight or a dryer. The shape, appearance, heating method and drying method of fish species or fish meat Like the fishery, it is not particularly limited.

The term "crustacean" includes edible crabs, shrimps, crayfish, shells thereof, and the like, and the shape, properties, and degree of processing thereof are not particularly limited as in the case of fishery.

Examples of the "cephalopods" include edible squids and octopuses and their shells. The properties, shapes, and degree of processing thereof are not particularly limited as in the case of fisheries.

The term “seaweed” includes edible seaweed, wakame seaweed, seaweed, and the like, and their properties, shape, processing degree, and the like are not particularly limited.

The term “shellfish” includes edible scallops, clams, clams, mussels, and the like, and their properties, shapes, and degree of processing are not limited to those of fish.

In addition, it is also possible to use boiled broth or the like generated when processing the "fish, dried fish, crustaceans, cephalopods, seaweeds and shellfish" and the like.

"Seafood seasoning" is a seasoning to which the flavor of the raw material which has the characteristic peculiar to the fishery system mentioned above was given, For example, a seafood soup, a seafood extract, a seafood soup, a seafood soy sauce And shellfish-based bouillons.

In the present invention, the term "meat meat, poultry, meat bone, poultry meat", edible chicken meat, pork and beef meat parts, internal organs and their bones, and the like, their properties, shape and degree of processing, etc. Is not specifically limited.

A "chicken seasoning" is a seasoning which gives the flavor of the flavor raw material which has the characteristic peculiar to the poultry system mentioned above, for example, broiler broth, meat, poultry or meat, soup of poultry, and gravy Or extracts, soy beans, and bouillons.

In the present invention, "vegetables, root vegetables and mushrooms", flavor vegetables such as onions, green onions, ginger, garlic, charlotte and celery, green-yellow vegetables such as carrots and pumpkins, leafy vegetables such as cabbage, roots of shiitake, etc. Mushrooms such as mushrooms, matsutake mushrooms and chaga mushrooms, and the like, and their properties, shapes, and degree of processing are not particularly limited.

"Vegetable seasonings" are seasonings to which flavors of flavor raw materials having the specific flavors of vegetables mentioned above are given, for example, vegetable soups, vegetable or mushroom soups, vegetable or mushroom extracts, vegetables or And soy beans of mushrooms, bouillons of vegetables, or mushrooms.

The form of these seafood seasonings, broiler seasonings and vegetable seasonings is not particularly limited, and may be in the desired forms such as liquids, pastes, powders and granules. In addition, the seafood seasoning, broiler seasoning and vegetable seasoning may be combined two or more flavor raw materials, or may be combined with other seasonings.

In the present invention, "톳" is a seaweed of brown algae Fucales, and is not limited to any one such as the place of origin, the site, and the degree of processing, but is preferably "mehijiki" or "distributed for food. It is preferable to use leaf parts from dried twigs called "himehijiki".

The form of “톳” which can be added is not particularly limited, and “톳” may be made of powder as it is.

"톳" is an extract obtained by extracting "톳" with a solvent and solid-liquid separation. Among the extraction conditions, water is preferable as the extraction solvent, and the water-containing alcohol and the like can obtain a flavor deterioration preventing effect, but depending on the type of seasoning, etc. Some chemicals may cause off-flavor during storage.

The extraction temperature may be in a physically possible range, but is preferably in the range of 5 to 120 ° C., and more preferably in the range of 40 to 100 ° C. in terms of extraction efficiency and flavor.

Although pH 5-7 is the most preferable pH at the time of extraction, it is not specifically limited.

In addition, there is no problem even if the extracted extract is concentrated or powdered by a method not particularly limited. The addition amount of "톳" and "톳 extract" is not particularly limited as long as it is a range that does not impair the flavor of the flavor raw material, but preferably 0.01 to 50 parts by weight of solid content derived from "유래" with respect to 100 parts by weight of the flavor raw material. Parts, more preferably 0.1 to 10 parts by weight.

In the addition time, it is preferable to be as early as possible before being subjected to flavor deterioration stress, and it is preferable to add it before extracting the flavor raw material or before sterilizing the seasoning.

In the addition method, it can add by a method which is not specifically limited.

Flavor deterioration of seafood seasonings, poultry seasonings and vegetable seasonings is an aminocar that is rapidly or slowly progressing, such as flavor deterioration stresses during manufacturing, storage and distribution, ie heat during extraction, heat sterilization or thermal shock during storage and distribution. Various radicals or other radicals resulting from the carbonyl reaction take the flavor component of the flavor raw material and are considered to be generated by repetition of reactions such as decomposition, condensation, dehydration and hydrolysis. It is thought that "톳" traps these radicals early and suppresses a chain reaction, and the polysaccharide which "K" has etc. protects a flavor component, especially a fragrance component, and is preventing flavor deterioration.

In addition, in a seafood seasoning using fishery as a flavor raw material, the deterioration effect of the "," flavor, that is, the radical trapping ability is synergistically increased, and the flavor deterioration is strongly prevented.

In the present invention, "seaweed of seaweed, kelp, stone family, and Mirimaceae" means "seaweed" and seaweed of green algae green algae. Although not specifically limited, Green seaweed or fresh laver generally used for food is preferable. Blue genus and blue seaweed are generally less distinguished, and the two genera are collectively called "cheonggi" and are commercially available.

"Kashimaaceae" refers to seaweed of brown seaweed kelp, kelp. Although not particularly limited, kelp or seaweed, which is generally used for food, is preferable.

"Dolaceae" refers to the seaweed of the red algae, Dingosa. Although it does not specifically limit, Usually, each parlor, azuki bean, a dolphin, a kaedenori, and a crab bear are used normally for food, such as a seaweed salad.

"Mirimaceae" refers to the seaweed of the red algae hawthorn Mirimaceae. Although it does not specifically limit, Generally, the white rice laver used for food, such as a seaweed salad, is preferable.

The form of these seaweeds is not particularly limited, and may be alone, mixed, or powdered in a dried size to the extent used for a general seaweed salad.

The ethanol extract in the present invention is anhydrous or hydrous ethanol, preferably hydrous ethanol with a ethanol content of 40% or more, and more preferably 60% or more of hydrous ethanol as a solvent, Refers to a liquid obtained by extracting at least one of the algae of the family and solid-liquid separation. Extraction conditions, extraction methods, solid-liquid separation methods, and the like are not particularly limited as in the case of "톳 extract".

Moreover, you may concentrate or powder it at all, without depending on a method specifically limited.

By adding the seaweed ethanol extract to seafood seasonings, broiler seasonings and vegetable seasonings including "톳", not only the production, storage and distribution of the seasonings but also the production, storage and distribution of foods using the seasonings The flavor deterioration prevention effect of "can be continued.

The addition amount of the seaweed ethanol extract is not particularly limited as long as it does not impair the flavor of the seasoning. Preferably, the solid content derived from the seaweed is 0.01 to 50 parts by weight, more preferably 0.1 to 100 parts by weight of the flavor raw material. It may be 10 parts by weight.

The timing of the addition is preferably as early as possible, such as before heat sterilization or before extraction, as in the case of "톳".

These seaweeds are not lacking strong radical capturing ability such as "톳" nor do they increase the titer of the "포착" radical trapping effect. It is to continuously supplement the radical trapping effect of "톳" over a long period of time.

In addition, when the flavor raw material is used as a fishery and one or more ethanol extracts of "seaweed of the Seaweed Family, Seaweed Family, and Mirinaceae" are included, the synergistically improved "톳" flavor deterioration prevention effect can be continued.

Then, the manufacturing method of this invention is demonstrated.

According to the present invention, by simply adding one or more ethanol extracts of "톳 extract" or "" seaweed of seaweed, seaweed, lycheeaceae, and Mirimaceae "to a broth or extract extract extracted from a flavor raw material without following a particularly limited method, The effect is sufficiently obtained.

However, in hot water extraction, which is the cheapest and most common extraction method, the heat during extraction deteriorates the fresh flavor of the flavor raw material.

Therefore, it is preferable not only to prevent flavor deterioration due to heat at the time of extraction by simultaneously extracting the flavor raw material at the same time as "톳" at the time of hot water extraction, but also to the flavor of the flavor raw material by the flavor of the flavor raw material. Masked. After extraction, general vacuum concentration or membrane concentration and heat sterilization can be carried out without following a particularly limited method, and flavor deterioration is prevented. Thereafter, without being particularly limited, it may be powdered or granulated and cubed using general spray drying or vacuum drying and freeze drying.

In addition, although it is known that ethanol extraction may be performed in order to extract the fresh aroma component of the flavor raw material, at the same time by extracting the flavor raw material and at least one of "seaweed of seaweed, kelp, hawthorn and Mirimaceae" at the time of ethanol extraction, Not only the unique flavor of the seaweed is masked by the flavor raw material, but also the effect of preventing the deterioration of the flavor of "톳" can be sustained up to the use of the seasoning and the manufacture, storage and distribution of the used food.

"Flavor seasoning" in the present invention is a mixture of flavor raw powders such as bonito or kelp and dried fish with salt or glutamic acid soda and yeast extract powder, etc., and granulated and dried or cubed as desired. By mixing one or more ethanol extracts of "and" seaweed of seaweed, kelp, stone, and Mirim "to prevent flavor deterioration in heating such as frictional heat or drying during granulation and storage, distribution time and the seasoning of the seasoning The deterioration of flavor over time in the manufacture, storage and distribution of food using it can be prevented.

BEST MODE FOR CARRYING OUT THE INVENTION [

Hereinafter, the present invention will be described in more detail based on examples. However, the present invention is not limited to these examples.

<Examples>

The sensory evaluation was performed by 16 well-trained panelists about the change of flavor. In addition, the absorbance (hereinafter referred to as OD514) at a wavelength of 514 nm of the radical of 1,1-diphenyl-2-picrylhydrazyl (hereinafter referred to as DPPH) which generates a relatively stable radical was measured, and the radical trapping ability (hereinafter referred to as RC%) And the amount of substance (hereinafter, referred to as RD50 value) required to reduce 30 μM of DPPH radicals by 50% was calculated by the following equation to complementarily evaluate the synergism or persistence of the flavor deterioration preventing effect.

<Calculated formula RC%>

RC% = ((blank OD514-sample OD514) / blank OD514) * 100

<Calculation RD50>

RD50 = (50-b) / ΔT

ΔT = (sample RC%-10-fold dilution RC%) / (sample volume-10-fold dilution volume)

b = sample RC% -ΔT × amount

Comparative Example 1

15 kg of bonito flakes cut into Φ 5 mm were put into 500 kg of water, hydrothermally extracted at 90 ° C. for 20 minutes, and the solid-liquid separated liquid was centrifuged as a bonito broth. Was prepared to 1.5.

Example 1

15 kg of bonito flakes (Kabushiki Kaisha Marumo) crushed to Φ 5 mm and 1 kg of "No. 1" (Kawashiki Kaisha Yamachu) were put into 500 kg of water and extracted by hot water at 90 ° C for 20 minutes, and centrifugal separator By using the liquid separated into a solid liquid as a bonito broth, the amount of solid content in the sugar meter was prepared to 1.5.

The amount of heat solid content in a flavor raw material was 6.7 weight part.

Sensory evaluation was performed about Comparative Example 1 and Example 1 at a temperature of 60 ° C. The results are shown in the following table. In addition, the numerical value in a table | surface shows the selected number of people.

Comparative Example 2

Comparative Example 1 was concentrated with a vacuum concentrator until the solids content was 15.

[Example 2]

Example 1 was concentrated with a vacuum concentrator until the solids content was 15.

Comparative Example 2 and Example 2 were diluted 10 times and sensory evaluation was performed at 60 degreeC. The results are shown in the following table.

In addition, the numerical value in a table | surface shows the selected number of people.

[Comparative Example 3]

Comparative Example 2 was heat sterilized at 90 ° C. for 30 minutes.

[Example 3]

Example 2 was heat sterilized at 90 ° C. for 30 minutes.

Comparative Example 3 and Example 3 were diluted 10-fold and sensory evaluation was performed at 60 degreeC. The results are shown in the following table.

In addition, the numerical value in a table | surface shows the selected number of people.

The comparison between Comparative Examples 1 to 3 and Examples 1 to 3 revealed that deterioration of the flavor was satisfactorily prevented by adding "톳" in each step of extraction, concentration, and sterilization of bonito broth.

[Comparative Example 4]

5 kg of Nippon Shochu (Kaishaki Kaisha Yamachu) was extracted with hot water 150 kg for 20 minutes at 90 degreeC, solid-liquid separation was carried out by the centrifugal separator, and the Shizu hot water extract was obtained.

Example 4

2.5 kg of mackerel chopped to Φ 5 mm and 2.5 kg of Japanese 톳 were hydrothermally extracted in the same manner as in Comparative Example 4 to obtain a broth. The amount of water relative to the flavor raw material is 50%.

The radical trapping ability for DPPH of Comparative Examples 4 and 4 was measured by OD514 to calculate the amount of "kV" required to reduce the DPPH radical by 50% by formula RC% and formula RD50.

This value means that the smaller the value, the stronger the radical trapping ability RC%. That is, it shows that the deterioration of flavor is small.

The results are shown in the following table.

RD50 of Comparative Example 4 is 1.9 times higher than that of Example 4, but the amount of actually added Zb is half of that of Comparative Example 4, compared to Comparative Example 4. Therefore, since RD50 in 톳 was 3.8 times, it turned out that 톳 works synergistically to prevent deterioration of bonito flavour.

In addition, since the RD50 value when the mackerel broth was similarly evaluated using mackerel fish instead of "톳" in Comparative Example 4, the mackerel fish not only had a strong radical trapping ability but also added It is obvious that it does not work.

[Comparative Example 5]

50 kg of bonito sieved to Φ 5 mm was extracted with 50 kg of 50% ethanol solution at room temperature for 2 hours, and solid-liquid separation was carried out with a centrifuge to obtain a bonito ethanol extract.

Subsequently, 100 kg of the dried bonito was extracted with hot water 1500 kg for 30 minutes at 90 ° C., and the liquid obtained by solid-liquid separation by a centrifuge was concentrated in a vacuum concentrator until the solid content was 10.

The bonito ethanol extract and the concentrate of Comparative Example 5 were mixed, heated and sterilized at 90 ° C. for 30 minutes, and then adjusted to a solid content of 14.0 by a sugar meter to prepare a bonito extract.

[Example 5]

At the time of extracting bonito flakes of Comparative Example 5, 3 kg of Japanese soybean was added and hot water was extracted. The amount of whey to the flavor raw material was 2%. A bonito extract was prepared in the same manner as in Comparative Example 5 except that was added.

[Example 6]

At the time of extracting the bonito ethanol of Example 5, 0.5 kg of Japanese blue seaweed (Bishish Kaisha Yamachu) was added.

The amount of fresh seaweed relative to the flavor raw material was 0.3%. A bonito extract was prepared in the same manner as in Example 5 except that blue seaweed was added.

By 16 well trained panelists, the 3% solutions of Comparative Example 5, Example 5 and Example 6 were sensory assessed. The results are shown in the following table.

By comparison between Comparative Example 5 and Example 5, "톳" has a flavor deterioration prevention effect with respect to flavor deterioration stress, such as heating in the concentration and sterilization process in bonito extract. At this point, Example 6 added with fresh seaweed does not show a significant difference from Example 5.

RD50 was computed by the radical trapping ability measurement by DPPH similarly to Example 4. The results are shown in the following table.

No significant difference was observed between Example 5 and Example 6 with respect to the RD50 value by DPPH. Moreover, the amount of water in the radical trapping ability RC% evaluation liquid of Example 5 and Example 6 was 0.523 (mg / dl), and the radical trapping ability RC% corresponded to this amount of water was 0.92%.

The radical trapping ability RC% difference of (Example 5- Comparative Example 5) was 6.0%, and the radical trapping ability RC% difference of (Example 6-Comparative Example 5) was 6.9%. Therefore, the radical trapping ability RC% of X is 6.5 times (6.0 ÷ 0.92) in Example 5 and 7.5 times (6.9 ÷ 0.92) in Example 6, and it turned out that the radical trapping ability RC% acts synergistically. .

The above is summarized in the following table.

Subsequently, Comparative Example 5, Example 5, and Example 6 were put in a 50 degreeC thermostat and stored. After 10 days and after 30 days, sensory evaluation and RD50 values by 3% dilution were measured. The results are shown in the following table.

Through the above results, it was found that in Example 6 to which fresh seaweed was added, even when stored at 50 ° C. for 30 days, the bonito flavor was excellent and the radical trapping ability RC% effect was continued.

[Comparative Example 6]

15 kg of bonito flakes cut into Φ 5 mm were put into 500 kg of water, hot water extracted at 90 ° C. for 20 minutes, and the liquid separated by solid centrifugation was used as a bonito broth.

By the following formulation, a "cotton soup" was prepared and retort sterilized at 120 ° C for 10 minutes.

[Example 7]

When the bonito broth was extracted in the same manner as in Comparative Example 6, 0.1 kg of Japanese boar was added along with the bonito, followed by solid-liquid separation, and was used as the bonito broth. The amount of water to bonito, which is a flavor raw material, corresponds to 0.67%.

As in Comparative Example 6, a "cotton broth" was prepared and retort sterilized.

[Example 8]

0.01 kg of wakame seaweed was extracted with 0.1 kg of 60% ethanol, and after solid-liquid separation, 0.09 kg of wakame ethanol extract was obtained.

This seaweed ethanol extract was prepared in the same manner as in Example 7, when the bonito broth was prepared, was added together with the extract and extracted, and after solid-liquid separation, it was used as the bonito broth. The quantity of seaweed solid content with respect to bonito which is a flavor raw material was 0.07%.

A "cotton broth" was prepared in the same manner as in Example 7, and retort sterilized.

Sensory evaluation was performed about Comparative Example 6, Example 7, and Example 8. The results are shown in the following table.

From the above results, in Examples 7 and 8 in which "톳" was added immediately after the production of "Noodle cooking broth" which is a food using bonito broth, generation of an unpleasant smoked smell in a retort while maintaining a fresh flavor of bonito flakes Was suppressed.

After 30 days of storage at 50 ° C., the effect of preventing the deterioration of flavor was maintained in the addition of “seaweed” of Example 8, and the flavor deterioration was significantly prevented in Comparative Examples 6 and 7.

[Comparative Example 7]

Ten kilograms of dried fish (Kawasuki Kaisha Marmo) and 0.5 kg of Japanese fries were extracted with hot water 100 kg at 30 DEG C for 30 minutes, followed by solid-liquid separation using a centrifuge. Salt and ethanol were added to the obtained broth so as to be 10% and 5%, respectively. 95% ethanol was mixed with this broth so that it might become 1%.

[Example 9]

The seaweeds shown below were extracted with 95% ethanol so as to have a dry weight of 10%, and solid-liquid separation was carried out by a centrifugal separator to obtain an ethanol extract of seaweeds.

This ethanol extract was added to the broth of Comparative Example 7 so as to be 1%, and the RD50 value obtained by sensory evaluation and DPPH was obtained. After storage at 50 ° C. for 2 weeks, sensory evaluation and RD50 value were measured again. In addition, the sensory evaluation criteria were determined and evaluated as follows.

The results are listed in the table below.

From the results, it was found that the seaweeds of the seaweed and kelp family not only have a low rate of increase of RD50 but also have a high sensory evaluation, and thus have a very good flavor deterioration persistence effect, and also have an effect in Mirimaceae.

[Comparative Example 8]

The raw materials shown in the table below were mixed and granulated by a fluid bed granule dryer (Floint Sankyo Co., Ltd.) to make a kelp flavoring seasoning.

The drying temperature was 80 ° C., and α-starch was used as the granulation binder.

[Example 10]

At the time of mixing the raw materials of Comparative Example 8, 1.0% of hydrothermal extract was added to the formulation of Comparative Example 8, and granulated in the same manner as in Comparative Example 8 to obtain a kelp flavoring seasoning.

[Example 11]

At the time of mixing the raw materials of Example 10, 10% of kelp powder (Ueda Kobu Kabuki Kaisha) was extracted with 95% ethanol, and the solid-liquid separated extract was added to the formulation of Comparative Example 8, and granulated in the same manner as in Example 10. Made with seaweed flavor seasoning.

Comparative Example 9, Example 10, and Example 11 were made into the hot water 1% solution, and the sensory evaluation was carried out. The results are shown in the following table.

From the above results, it was found that Examples 10 and 11 to which "톳 hot water extract" was added prevent deterioration of flavor of kelp from flavor deterioration stress caused by dry heating in fluid bed granulation.

At this point, no significant difference between Example 10 and Example 11 is seen.

Then, it was stored for 1 month at 50 ℃, and again sensory evaluation. The results are shown in the following table.

As apparent from the above results, although the same kelp was included in Comparative Example 8 and Example 11, the sustainability of the high flavor deterioration preventing effect was observed in Example 11 to which the alcohol extract was added.

[Comparative Example 9]

The raw materials shown in the table below were mixed and granulated by a fluid bed granule dryer (Floint Sankyo Co., Ltd.) to obtain shrimp flavor seasonings.

The drying temperature was 80 ° C., and α-starch was used as the granulation binder.

[Example 12]

At the time of mixing the raw materials of Comparative Example 9, 1.0% of hydrothermal extract of 10% was added, and granulated in the same manner as in Comparative Example 10 to obtain a shrimp flavoring seasoning.

[Example 13]

At the time of mixing the raw materials of Example 12, 10% of the brown gob (Kaishaki Kaisha Yamachu) was extracted with 95% ethanol, and the solid-liquid separated extract was added 0.5%, and granulated in the same manner as in Example 12 to obtain a shrimp flavor seasoning. .

Comparative Example 9, Example 12, and Example 13 were made into the hot water 1% solution, and the sensory evaluation was carried out. The results are shown in the following table.

From the above results, it was found that Examples 12 and 13 to which "Hot Spring Water Extract" was added prevented the degradation of the shrimp flavor from the flavor deterioration stress caused by dry heating in fluid bed granulation.

At this point, no significant difference between Example 12 and Example 13 is seen.

Then, it was stored for 1 month at 50 ℃, and again sensory evaluation. The results are shown in the following table.

As apparent from these results, the flavor deterioration stress in the preparation of the shrimp flavor seasoning was sufficiently captured by the "톳 extract" of Example 12, but in Example 13 which is the shrimp flavor raw material which added the alcohol extract of a crab bear, flavor deterioration prevention The persistence of the effect was recognized.

[Example 14]

The bonito extract of Comparative Example 5, Example 5, and Example 6 was added 5% to low-salt miso (Miyasaka Jojo Kabushiki Kaisha), and it was sterilized by heating at 90 degreeC for 20 minutes, and made into the miso for soup. The product was stored at 37 ° C. for 3 months, and sensory evaluation was performed.

The results are shown in the following table.

As apparent from the above results, in the bonito extract of Example 5 to which "톳" was added, deterioration of flavor was satisfactorily prevented until immediately after the production of "soybean paste for soup", which is a food using seasoning. In addition, in the "soybean paste for soup" using Example 6 which is a bonito extract extracted with the addition of "blue seaweed ethanol extract" with "지속", the flavor deterioration prevention effect persists, and is used for manufacture, storage and distribution of the food using said seasoning. It has been found that fresh flavors of flavor raw materials are maintained.

[Comparative Example 10]

Pork bone soup was prepared by the following formulation.

The ingredients were placed in a pan and heated for 5 hours with a bitter taste. After heating, the solid solution was separated by a 200-mesh sieve, and the obtained soup was adjusted to 3.5 by solid content using a sugar meter to make pork bone soup.

[Example 15]

To the formulation of Comparative Example 10 was added 0.1 kg of Japanese dried saf (Kaishaki Kaisha Yamachu) and heated for 5 hours while also bittering the bitter taste. After heating, the solid solution was separated by a 200-mesh sieve, and the obtained soup was adjusted to 3.5 by solid content using a sugar meter to make pork bone soup. As the amount of water added, it was equivalent to 5% with respect to pork bone which is a flavor raw material.

The pork bone soup obtained in Comparative Example 10 and the pork bone soup obtained in Example 15 were subjected to sensory evaluation.

The results are shown in the following table.

In Example 15 with the addition of pork, pork bone flavor, rich taste, and mild flavor of vegetables, which are important for pork bone soup, were maintained well even after 5 hours of heat extraction, and the deterioration of flavor due to heating during extraction was prevented. It was evaluated as the same as bone soup.

[Comparative Example 11]

Chicken bone soup was prepared by the following formulation.

The ingredients were placed in a pan and heated for 2 hours with a bitter taste. After heating, the solid solution was separated by a 200-mesh sieve, and the resulting soup was adjusted to 3.5 by solid content using a sugar meter to make chicken bone soup.

[Example 16]

0.1 kg of Chinese dry chopsticks (Kaishaki Kaisha Yamachu) was added to the comparative example 11, and it heated for 2 hours similarly to bitter taste. After heating, the solid solution was separated by a 200-mesh sieve, and the resulting soup was adjusted to 3.5 by solid content using a sugar meter to make chicken bone soup. As the amount of heat added, it corresponds to 5% with respect to the chicken bone which is a flavor raw material.

The chicken bone soup obtained in Comparative Example 11 and the chicken bone soup obtained in Example 16 were subjected to sensory evaluation. The results are shown in the following table.

In Example 16 with whey added, chicken bone flavor, dark taste, and mild flavor of vegetables, which are important to chicken bone soup, were maintained well even during long-term heat extraction, and were evaluated as the same as chicken bone soup because the flavor deterioration by heating at the time of extraction was prevented. .

[Comparative Example 12]

5 kg of leeks were cut to about 3 cm in length, placed in 50 kg of water, and the leeks were extracted at 90 ° C. for 1 hour. After extraction, the solid solution was separated by a 200-mesh sieve, and the obtained extract was adjusted to 0.5 by solid content with a sugar meter as a wave extract.

Example 17

50 g of Korean 톳 (Kabuki Kaisha Yamachu) was added to 500 g of a 40% ethanol solution, left to stand for 2 hours at room temperature, and the ethanol extract obtained by solid-liquid separation with a 200 mesh sieve was placed in 0.1 kg of leek extract of Comparative Example 12. Added.

[Example 18]

50 g of Korean 톳 (Kabuki Kaisha Yamachu) was placed in 500 g of water, hot water extracted at 90 ° C. for 30 minutes, and 0.1 kg of 톳 hot water extract obtained by solid-liquid separation with a 200-mesh sieve was added to the leek extract of Comparative Example 3.

The equivalent weight of the heat hydrothermal extract to the flavor raw material is 0.2%.

The par extract of Comparative Example 12 and the par extracts of Examples 17 and 18 were heat sterilized at 90 ° C. for 30 minutes for sensory evaluation.

Also in the case where the flavor raw material was "wave", the effect of preventing the deterioration of the flavor of 톳 was significant. In addition, the hydrous ethanol extraction of "톳" shows an effect of preventing the deterioration of flavor, but it is not preferable because a chemical off-flavor is felt.

[Comparative Example 13]

10 kg of squid shells were extracted with 100 kg of water at 90 ° C. for 30 minutes, centrifuged, 30% of dextrin (Matsutani Kabuki Kaisha) was added to the extract, and the powder was sprayed by a spray dryer (Niro Japan). It was made. The conditions of the spray dryer were made into 140 degreeC of hot air temperature, and 90 degreeC of outlet temperature.

The obtained squid extract powder was immersed in the baked pancake dough as a seasoning liquid by the following formulation, and dried at 80 ° C for 30 minutes to prepare a pancake.

[Example 19]

When hot water extraction of the squid shell of the comparative example 13, 1 kg of Chinese Nagahijiki (Made in Japan) was added.

Thereafter, a whole bottle was produced in the same manner as in Comparative Example 13.

[Example 20]

0.1 kg of "Secretary" (Kaishaki Kaisha Yamachu) was put into 1.0 kg of 40% hydrous ethanol, extracted with stirring for 2 hours at room temperature, and after centrifugation, 0.9 kg of "Secretary" ethanol extracts were obtained. At the time of hot water extraction of Example 19, 0.9 kg of the "E. sesil" ethanol extract was put, and a whole bottle was prepared in the same manner as in Example 19.

The seasoning liquid and whole disease of Comparative Example 13, Example 19, and Example 20 were sensory evaluated. The results are shown in the following table.

In each seasoning, Comparative Example 13 had almost disappeared the squid flavor and fishy taste, but Example 19 and Example 20 kept the squid flavor good.

In Example 19, in which the seasoning solution was added to the seasoning solution and then dried, the flavor remained less. However, in Example 20, in which the `` exhibition '' ethanol extract was added in addition to the seasoning, the effect of preventing flavor deterioration was also observed in foods using the seasoning. Lasted.

It was found that when the food containing the seasoning is further preserved, the sustaining effect of the flavor deterioration prevention effect is more clearly shown.

[Comparative Example 14]

The powder of the following formulation was mixed, and 3% of water was added and granulated by an extrusion granulator (sometimes referred to as Seisakujo Co., Ltd.).

The granules were dried at 80 ° C. for 10 minutes by a flow dryer (Floint Sankyo Co., Ltd.) to prepare a burdock flavor seasoning.

Example 21

0.1 kg of Japanese kappa was hydrothermally extracted at 90 ° C. for 30 minutes with 1 kg of water, and after centrifugation, a Kappa hot water extract was obtained as an extract.

The burdock flavoring seasoning was prepared similarly to the comparative example 14 by adding the said "hot water extract" instead of the valence of the comparative example 14.

[Example 22]

0.1 kg of white steamed laver (kaushiki Kaisha Yamachu) was extracted at room temperature in 0.5 kg of 85% hydrous ethanol at room temperature, and solid-liquid separated by a centrifugal separator to obtain "white steamed laver ethanol extract" as an extract.

Burdock flavor seasoning was prepared in the same manner as in Example 21, by adding "baekmirim laver ethanol extract" to "톳 hot water extract" of Example 21.

Comparative Example 14, Example 21, and Example 22 were made into the hot water 1% solution, and the sensory evaluation was carried out.

The results are shown in the following table.

Also in burdock flavor, Example 21 and Example 22 were favorable in the flavor deterioration prevention effect with respect to the frictional heat at the time of granulation, or the heat at the time of drying.

Subsequently, after storing at 50 ° C. for 3 months, the sensory evaluation was similarly performed.

In Example 22 to which the ethanol extract of Baek Mirim Kim was added, the sustaining effect of the flavor deterioration preventing effect of "의" was good.

[Comparative Example 15]

The powder of the following formulation was mixed, and 3% of water was added and granulated by an extrusion granulator (sometimes referred to as Seisakujo Co., Ltd.).

The granules were dried at 80 ° C. for 10 minutes by a flow dryer (Froint Sangyo Kabushiki Kaisha) to prepare shiitake mushroom seasoning.

[Example 23]

0.1 kg of Japanese kappa was hydrothermally extracted at 90 ° C. for 30 minutes with 1 kg of water, and after centrifugation, a Kappa hot water extract was obtained as an extract.

In place of the valence of Comparative Example 15, the shiitake mushroom flavoring season was prepared in the same manner as in Comparative Example 15 by the addition of "톳 hot water extract".

[Example 24]

0.1 kg of Kaedenori (Kaishoki Kaisha Yamachu) was extracted at room temperature with 0.5 kg of 50% hydrous ethanol at room temperature, solid-liquid separated by a centrifugal separator to obtain "Kaeenori ethanol extract" as an extract.

Shiitake mushroom seasoning was prepared in the same manner as in Example 23 by adding "Kaeenori ethanol extract" to "톳 hot water extract" of Example 23.

Comparative Example 15, Example 23, and Example 24 were made into the hot water 1% solution, and the sensory evaluation was carried out.

The results are shown in the following table.

Also in shiitake flavors, in Example 23 and Example 24, the flavor deterioration prevention effect was favorable with respect to the frictional heat at the time of granulation, or the heat at the time of drying.

Then, after storing for 3 months at 50 ℃, the sensory evaluation was similarly.

In Example 24 to which the Kaedenori ethanol extract was added, the sustaining effect of the flavor deterioration preventing effect of "의" was good.

[Comparative Example 16]

The powder of the following formulation was mixed, and 3% of water was added and granulated by an extrusion granulator (sometimes referred to as Seisakujo Co., Ltd.).

The granules were dried at 80 ° C. for 10 minutes by a flow dryer (Floint Sankyo Co., Ltd.) to prepare a bovine flavor seasoning.

[Example 25]

0.1 kg of Japanese kappa was hydrothermally extracted at 90 ° C. for 30 minutes with 1 kg of water, and after centrifugation, a Kappa hot water extract was obtained as an extract.

Instead of the valence of Comparative Example 16, the "톳 hydrothermal extract" was added to prepare a botanical seasoning as in Comparative Example 16.

[Example 26]

0.1 kg of Chada Shima (Kaishaki Kaisha Yamachu) was extracted with 0.5 kg of anhydrous ethanol at room temperature, solid-separated by a centrifugal separator, and the "Tashima ethanol extract" was obtained as an extract.

Example 25 The "flavored hot water extract" was added "Kashima ethanol extract", and the seasoning flavor seasoning was prepared like Example 25.

Comparative Example 16, Example 25, and Example 26 were made into the hot water 1% solution, and the sensory evaluation was carried out.

The results are shown in the following table.

As is apparent from the above results, the deterioration effect of flavor was not exhibited in the powder of Comparative Example 16, and in Examples 25 and 26 to which "heat hydrothermal extract" was added, the heat of friction during granulation or the heat of drying The flavor deterioration prevention effect was obtained favorably.

Then, after storing for 3 months at 50 ℃, the sensory evaluation was similarly.

In Example 26, in which anhydrous ethanol extract of kelp was added, the sustaining effect of the flavor deterioration preventing effect of "의" was good.

[Comparative Example 17]

The powder of the following formulation was mixed, and 3% of water was added and granulated by an extrusion granulator (sometimes referred to as Seisakusho Kabushiki Kaisha).

The granules were dried at 80 ° C. for 10 minutes by a flow dryer (Floint Sankyo Co., Ltd.) to prepare a material of scallops soup.

[Example 27]

0.1 kg of Nagahijiki, a Japanese product, was extracted with hot water at 90 DEG C for 30 minutes with 1 kg of water, followed by centrifugation to obtain a hot water extract as a extract.

In place of the valence of Comparative Example 17, "톳 hydrothermal extract" was added to prepare a seasoning flavor seasoning similarly to Comparative Example 17.

[Example 28]

0.1 kg of wakame seaweed (Yamachu) was extracted with 0.5 kg of 50% hydrous ethanol at room temperature, solid-separated by a centrifugal separator, and the "wakame ethanol extract" was obtained as an extract.

Example 27 A "flavored seasoning seasoning" was prepared in the same manner as in Example 27 by adding "Kashima ethanol extract" to "톳 hot water extract".

Comparative Example 17, Example 27, and Example 28 were made into seaweed soup by the following formulation, and the sensory evaluation was carried out.

The results are shown in the following table.

From the above results, Example 27 and Example 28 to which "톳 hot water extract" was added prevented deterioration of flavor while keeping the scallop flavor satisfactorily.

Then, after storing for 3 months at 50 ℃, the sensory evaluation was similarly. The results are shown in the following table.

In addition, Example 28 to which "wakame ethanol extract" was added was evaluated as being preferred as a seaweed soup because it maintains a good scallops flavor even after three months storage at 50 ℃.

[Comparative Example 18]

Centrifugal removal of the fatty acid broth of solid content 4.0 by the sweetness system which occurred during the process of manufacturing bonito was centrifuged, the obtained broth was sterilized for 30 minutes at 90 degreeC, and it concentrated with a vacuum concentrator (Izumi Food Machinery Co., Ltd.). The solid content by a sugar system at the temperature of 60 degreeC was concentrated until it became 50, and then sterilized for 30 minutes at 90 degreeC, and the bonito broth extract was prepared.

[Example 29]

1 kg of Japanese kappa was added to 10 kg of water, hot water extracted at 90 ° C. for 30 minutes, and centrifuged to obtain 9 kg of “kappa hot water extract” except solid content.

With respect to 100 L of the broth after centrifugation of the comparative example 18, the said "톳 hot water extract" was added, and the bonito broth extract was prepared similarly to the comparative example 18.

[Example 30]

0.1 kg of blue seaweed (Kaishaki Kaisha Yamachu) was added to 1 kg of 75% hydrous ethanol and centrifuged to obtain 0.9 kg of "blue seaweed ethanol extract" from which solids were removed.

This "blue seaweed ethanol extract" was added to the bonito broth extract prepared in Example 29.

Sensory evaluation of Comparative Example 18, Example 29, and Example 30 was carried out. The results are shown in the following table.

From the above results, it has been found that the occurrence of an unpleasant fishy taste that is likely to occur in broth extract or the like is suppressed.

After storage at 50 ° C. for 1 month, the results of similar sensory evaluations are shown below.

In Example 29, in which only "톳 hot water extract" was added, the occurrence of fishy taste appeared somewhat, but in Example 30, in which "cheong seam ethanol extract" was added to Example 29, it was found that the suppression of fishy taste persisted.

According to the present invention, by containing "톳" in a seasoning for the purpose of flavoring of a flavor raw material, various flavor deterioration stresses at the time of manufacture, storage, and distribution of a seasoning can be caught, and flavor deterioration can be prevented.

In addition, by containing at least one ethanol extract of "seaweed of seaweed, kelp, stone, and Mirim", it keeps the flavor deterioration effect of "의", flavor until production, storage and distribution of the food using the seasoning Demonstrates the deterioration prevention effect.

Moreover, when fishery is used as a flavor raw material, the deterioration prevention effect of "톳" increases synergistically, a flavor becomes delicate, and it is very effective for the "broth" or bonito extract which are essential for Japanese food.

Claims (7)

A seafood seasoning comprising at least one or more of fisheries, dried fish, shellfish, cephalopods, seaweeds, and shellfish as a flavoring material, wherein hot-water extract is added. A broiler seasoning characterized in that hot water extract is added as a seasoning material comprising at least one or more of meat, poultry, meat and bone meat as flavor ingredients. A vegetable seasoning comprising at least one or more of vegetables, root vegetables, and mushrooms as a flavoring ingredient, wherein hot water extract is added. The seafood seasoning, poultry seasoning or vegetable seasoning according to any one of claims 1 to 3, which comprises at least one ethanol extract of seaweeds of Lagoaceae, Kelpaceae, Dolaceae and Mirimaceae. A method for producing a fish-based seasoning, a broiler seasoning or a vegetable seasoning according to any one of claims 1 to 3, wherein the flavor raw material is extracted together with kappa. A method for producing a seafood seasoning, a broiler seasoning or a vegetable seasoning according to claim 4, characterized in that ethanol is extracted from at least one of the seaweeds of seaweed, kelp, stone, and Mirimaceae. A method of producing a flavoring seasoning comprising mixing a flavor raw material powder with at least one ethanol extract and a hot water extract in seaweeds of Laveraceae, Kelpaceae, Dolaceae and Mirimaceae.