WO2015159884A1 - 優れた風味を有する魚節類エキス及びその製造方法 - Google Patents
優れた風味を有する魚節類エキス及びその製造方法 Download PDFInfo
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- WO2015159884A1 WO2015159884A1 PCT/JP2015/061476 JP2015061476W WO2015159884A1 WO 2015159884 A1 WO2015159884 A1 WO 2015159884A1 JP 2015061476 W JP2015061476 W JP 2015061476W WO 2015159884 A1 WO2015159884 A1 WO 2015159884A1
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- extract
- added
- enzyme
- fish
- manufactured
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/20—Fish extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- the present invention relates to a fish knot extract having an excellent flavor and a method for producing the same.
- Fish bonito including bonito, is used as a seasoning ingredient along with salt, sugar, soy sauce, miso, etc., and is a very familiar ingredient in Japanese life.
- bonito is especially used as a soup stock extracted for the purpose of umami, along with kelp.
- Skipjack bonito extract occupies the majority of the market using raw koji, a raw material that does not mold, due to price constraints.
- a characteristic feature of rough knot extract is that it has a strong smoke odor. Although the smoke odor has some of the characteristics of the taste of fish buns, it has the high-class feeling of dried bonito and does not have a well-balanced and mellow flavor.
- the dried bonito is mildewed and then fermented at 25-30 ° C and 80-85% humidity for 2 weeks, followed by drying in the sun for about 2-7 times. It is manufactured.
- the dried bonito is very expensive because it requires much effort and time.
- Its flavor is high in value as a high-grade extract because it has a high-class feeling and a well-balanced and mellow flavor compared to rough seasons.
- the dried bonito extract is said to have a high value, but it is also said that its potency is weak compared to the price, and it is not widely used in ordinary households and is used only in some places such as luxury restaurants. Not.
- the bonito that requires the mold application step is highly valuable from the viewpoint of flavor, but the bonito is very expensive compared to the rough knot, is not strong in titer, and is very troublesome.
- the production quantity is limited because it is necessary, and it is not easy to use it in ordinary households.
- Japanese Patent Application Laid-Open No. 3-236762 describes a method for producing a fish flavour, characterized in that it is mildewed into coarse powder and extracted with carbon dioxide.
- Japanese Patent Application Laid-Open No. 2011-33414 describes a method for discriminating molds having a mold number of 2 or more from bonito sections based on the veratrol concentration contained in bonito sections.
- Japanese Patent Application Laid-Open No. 11-196813 describes a seasoning liquid containing fish clauses, peptides and proteases.
- Japanese Patent Laid-Open No. 2006-094756 describes that an enzyme-decomposable seasoning that has no bitterness and has improved taste is obtained at a high extraction rate.
- Meat or meat-derived animal protein-containing raw water There is described an enzyme-decomposable seasoning obtained by decomposing a dispersion with a bamboo shoot-producing enzyme at pH 2.0 to 6.0 and a temperature of 30 to 70 ° C. to extract it.
- Japanese Laid-Open Patent Publication No. 60-98960 discloses processing of a red fish hot water extract characterized by treating a red fish hot water extract with a proteolytic enzyme, electrodialyzing with an ion exchange membrane, and concentrating under reduced pressure. A method is described.
- JP-A-60-164454 the content of sodium 5'-inosinate is adjusted to 0.7% by weight or more by adding 5'-sodium inosinate or concentrating nodular extract, and the pH is adjusted with lactic acid.
- Japanese Patent Application Laid-Open No. 2011-36206 describes a method for producing koji using koji extract as a culture source and koji mold of the genus Aspergillus, and describes a seasoning to which the koji produced is added.
- the present invention provides a fish knot extract containing 4.0 ppm or more of 4-methylveratrol.
- the present invention also includes a step of adding fungi to a fish knot suspension and fermenting, and a step of performing enzyme treatment of the suspension, and the method for producing the fish knot extract described above. I will provide a.
- a fish knot extract having an excellent flavor can be obtained.
- the present invention provides a fish knot extract containing 3.5 ppm or more of 4-methylveratrol.
- the amount of 4-methylveratrol in the fish knot extract of the present invention is preferably 3.5 ppm or more and 100.0 ppm or less, more preferably 4.0 ppm or more and 80.0 ppm or less, and further preferably 4.0 ppm or more and 50.0 ppm or less. ppm or less.
- the amount of 4-methylveratrol can be 20.0 ppm or more and 80.0 ppm or less, preferably 30.0 ppm or more and 50.0 ppm or less.
- the fish knot extract of the present invention preferably further contains 40 ppm or more of inosinic acid.
- the amount of inosinic acid in the fish knot extract of the present invention is preferably 40 ppm or more and 1,000 ppm or less, more preferably 40 ppm or more and 800 ppm or less, and further preferably 40 ppm or more and 600 ppm or less.
- the amount of inosinic acid can be 100 ppm or more and 800 ppm or less, preferably 200 ppm or more and 600 ppm or less.
- the fish knot extract of the present invention preferably has the above-mentioned amounts of 4-methylveratrol and inosinic acid when the Brix value is 3.5 to 7.5.
- the fish knot extract of the present invention has the above-mentioned amounts of 4-methylveratrol and inosinic acid under the condition of Brix value 4-6.
- the Brix value here is the value obtained by subtracting the measured value of the solvent of the same concentration as the fish knot extract from the measured value of the fish knot extract, or if the fish knot extract contains salt, This is the value obtained by subtracting the actual measurement value when adding the salt with the same concentration as the salt added to the fish knot extract to the solvent with the same concentration as the extract.
- an actual value means the scale of the measurement display value when it measures using a saccharimeter (refractometer).
- the saccharimeter is one of analytical instruments that utilize the light refraction phenomenon, and shows the soluble solid content in an aqueous solution by applying the light refraction phenomenon.
- the fish clause extract is at least one selected from bonito, soda, mackerel, sardine, urume, muro, jaw, and tuna.
- bonito, Suda, Saba, Urume, Muro, and tuna are preferable, and bonito is particularly preferable.
- the fish knot extract of the present invention may be produced by a method including a step of adding fungi to a fish knot suspension and fermenting it, and a step of performing enzyme treatment of the suspension.
- the above steps may be performed in any order.
- the fermentation process is preferably performed by inoculating fungi into a suspension of fish clauses or an enzyme-treated solution of the suspension.
- the temperature and duration of the culture can be appropriately determined by those skilled in the art.
- the culture can be performed at a temperature of 20 to 30 ° C. for 3 to 14 days, preferably 5 to 9 days.
- Culturing can be performed by methods such as aeration and agitation culture and shaking culture.
- Molds used in the above fermentation process are not particularly limited, and those skilled in the art can appropriately select those suitable for the type of fish clauses used, but the group of the genus Eurotium and Aspergillus It is preferable to use mold selected from More preferably, the mold used in the method of the present invention is selected from Eurotium repens, Eurotium herbariorum, Eurotium rubrum, Aspergillus sydowii. One or more of the above molds can be used in appropriate combination.
- mold grows in the suspension 3 to 5 days after the start of the culture, and the odor and sour odor, which are unique to the rough season, decrease. After 5 to 9 days from the start of the culture, a high-titer and excellent suspension with a high-grade feeling like dead berries and a well-balanced and mellow flavor can be obtained.
- the suspension may be used as it is, or a filtered filtrate may be used.
- any enzyme having an action of extracting good umami and flavor from fish components can be used, particularly a hydrolase, specifically, nuclease, deaminase, Examples include protease, glutaminase, asparaginase and the like.
- nucleases, deaminases and proteases are preferred.
- the nuclease, deaminase, and protease used in the present invention are not particularly limited, and may be selected from those derived from various microorganisms such as mold, yeast, and bacteria, those derived from plants, and those derived from animals. it can.
- nucleases examples include nuclease “Amano” (manufactured by Amano Enzyme) and Sumiteam NP (manufactured by Shin Nippon Chemical Industry Co., Ltd.), but other nucleases can also be used without problems.
- deaminase examples include deamizyme (manufactured by Amano Enzyme) and Sumiteam DEA (manufactured by Shin Nippon Chemical Industry Co., Ltd.), but other deaminases can be used without any problem.
- the pH, temperature, time, amount of enzyme, etc. during enzyme treatment can be appropriately set by those skilled in the art depending on the type, amount, type of enzyme, etc.
- the enzyme treatment uses conditions such as pH 4 to 7, temperature 40 to 70 ° C., time 0.5 to 40 hours, enzyme amount 0.005 to 1.0% (w / v), etc. be able to.
- the conditions for enzyme treatment are pH 4 to 8, temperature 20 to 60 ° C, time 1 to 40 hours, enzyme amount 0.001 to 1.0% (w / v), etc. be able to.
- enzyme treatment should be performed under conditions such as pH 4 to 8, temperature 30 to 60 ° C, time 1 to 40 hours, enzyme amount 0.001 to 1.0% (w / v). be able to.
- the enzyme may be deactivated by heating the suspension if necessary. Heating for this can be carried out preferably at a temperature of 85 to 140 ° C. for 10 to 120 minutes.
- a salt may be further added to the suspension.
- concentration of the salt is not particularly limited and can be appropriately determined depending on the balance of the required flavor components, but is preferably 0 to 29% (w / w) in the final suspension to which an additional solvent described later is added. It is desirable to add to 0, more preferably 0 to 20% (w / w), still more preferably 0 to 10% (w / w).
- the “salt” in the present invention preferably refers to sodium chloride, but it is also possible to use those containing components other than sodium chloride, and it is also possible to suitably use purified salt, salt containing bittern components and common salt. it can.
- the suspension is further added with water, ethanol, propylene glycol, glycerin, triacetin, or a solvent appropriately combined with these to extract from fishfish Can be extracted into the solution more efficiently.
- a solvent a mixture of ethanol and water is preferable, for example, 50% (w / w) or more, 60% (w / w) or more, 70% (w / w) or more, 80% (w / w) or more, 90% It is preferable to use (w / w) or more ethanol.
- the concentration of the additional solvent (excluding water) with respect to the whole suspension can be determined as appropriate according to the balance of the required flavor components without any particular restriction. It is desirable to add a solvent so that it may become 0-90% (w / w) in a kind extract, More preferably, it will add so that it may become 0-70% (w / w).
- Extraction of the extract can be promoted by placing the suspension in an environment in which the temperature, time, pressure, etc. are appropriately adjusted after adding the above solvent.
- the temperature, time, pressure, and the like at that time are not particularly limited, and can be appropriately determined by those skilled in the art.
- the temperature of the solvent is preferably 4 to 80 ° C., more preferably 30 to 70 ° C.
- the time is preferably 0.5 to 24 hours, more preferably 1 to 5 hours.
- the pressure may be any of normal pressure conditions, reduced pressure conditions, and pressurized conditions, and preferably normal pressure conditions. After the above operation, the final fish clause extract can be obtained by removing the solid content by filtration or the like.
- the fish bun extract may be in the form of a mixture with a suitable diluent or carrier.
- suitable diluents or carriers include, for example, solid diluents or carriers such as gum arabic, dextrin, glucose, sucrose, or liquid diluents such as water, ethanol, propylene glycol, glycerin, sorbitol, triacetin, surfactants or the like A carrier can be mentioned.
- the flavor improving agent of the present invention may be, for example, powder, granule, liquid, emulsion, or other appropriate dosage form, and is soluble in, for example, ethanol, propylene glycol, glycerin, sorbitol, triacetin, or a mixture thereof. It can also be made into a liquid dosage form. Further, an appropriate amount of an excipient such as dextrin can be added as appropriate to form a powder.
- the amount of the fish knot extract of the present invention added to food and drink can be added to the extent that the original flavor is not impaired, preferably 0.01 to 30% (w / w), more preferably based on the food or drink. Is in the range of 0.1-10% (w / w).
- the fish knot extract of this invention can be added to all food-drinks.
- Such foods and drinks include soups such as broth, Chinese soup, stew, curry, processed foods made from livestock meat, chicken, seafood, etc., seasonings, sprinkles, instant foods, snack foods, canned foods Although foodstuffs, dairy products, confectionery, frozen confectionery, etc. are mentioned, it is not limited to these.
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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Abstract
Description
一方で枯節は荒節をかび付けした後、25~30℃の温度、80~85%の湿度で2週間発酵し、更に1日天日干しするといった発酵と乾燥工程を2~7回程度繰り返して製造されている。枯節は非常に手間と時間を必要とするものであるため、非常に高級品となっている。その風味は荒節と比較して高級感がありバランスが良くまろやかであることから高級エキスとして価値が高い。一方で枯節エキスは価値が高いとされているものの、価格と比較して力価が弱いということも言われており一般家庭などにはなかなか普及されておらず高級料亭など一部でしか使用されていない。
上記のように、前記カビ付け工程を必要とする枯節は風味の観点から価値が高いものであるが、枯節は荒節と比較して非常に高価であり、力価も強くなく、非常に手間隙も必要な事から製造数量も限定されており、一般家庭での利用までなかなか至っていない。
本発明は、上記問題点に鑑みなされたもので、枯節に見られるような優れた風味を有する魚節類エキスの条件を明らかにすると共に、エキスを容易な方法で短期間に提供する事を目的とする。
即ち、本発明は4-メチルベラトロールを4.0ppm以上含有する魚節類エキスを提供する。また、本発明は、魚節類の懸濁液にカビを加えて発酵させる工程、及び、懸濁液の酵素処理を行う工程を含むことを特徴とする、上記の魚節類エキスの製造方法を提供する。
上記の発酵の工程は、魚節類の懸濁液、もしくは懸濁液の酵素処理液にカビを接種して行うことが好ましい。培養の温度、期間は当業者が適宜決定することができるが、例えば、温度20~30℃、3~14日間、好ましくは5~9日間の培養とすることができる。培養は、通気撹拌培養、振盪培養等の方法にて実施することが可能である。
上記の操作において、懸濁液全体に対する追加溶媒(水を除く)の濃度は、特別な制約はなく必要とする風味成分のバランスにより適宜決定できるが、風味の観点からは好ましくは抽出した魚節類エキス中に0~90%(w/w)になるように溶媒を添加することが望ましく、より好ましくは0~70%(w/w)になるように添加される。
また、本発明の魚節類エキスは、あらゆる飲食品に添加することが可能である。かかる飲食品としては、 出汁、中華スープ、シチュー、カレーなどのスープ類、畜肉類、鶏肉、魚介類などを原料とする加工食品類、調味料類、ふりかけ類、インスタント食品、スナック食品類、缶詰食品類、乳製品類、菓子類、冷菓類等が挙げられるが、これらに限定されることはない。
[実施例1]
[実施例2]
[実施例3]
[実施例4]
[実施例5]
[実施例6]
[実施例7]
[実施例8]
[実施例9]
[実施例10]
[実施例11]
[実施例12]
[実施例13]
[実施例14]
[実施例15]
[実施例16]
[比較例1]
[比較例2]
[比較例3]
[比較例4]
[比較例5]
[比較例6]
[比較例7]
[比較例8]
[比較例9]
[比較例10]
[比較例11]
[比較例12]
[比較例13]
[比較例14]
イオン交換水95.0gに対して実施例、および比較例のエキスを各々5.0 gを添加して、専門パネラー8人により官能評価をおこなった。結果を下記に示す。
市販めんつゆ(追いがつおつゆ 2倍濃縮:株式会社ミツカン製)49.9gにイオン交換水 49.9g加えて混合したものに対して実施例、および比較例のエキスを各々0.2 gを添加して、専門パネラー8人により官能評価をおこなった。結果を下記に示す。
市販ポン酢(ヤマサおろしポン酢:ヤマサ醤油株式会社製)99.5gに対して実施例、および比較例のエキスを各々0.5 gを添加して、専門パネラー8人により官能評価をおこなった。結果を下記に示す。
以下に示す処方の煮物出汁を作成し、煮物出汁990.0gに対して実施例、および比較例のエキスを各々10.0 gを添加した。これに里芋を各々1個ずつ添加し、柔らかくなるまで煮込んだものを専門パネラー8人により官能評価をおこなった。処方と結果を下記に示す。
以下に示す処方の減塩めんつゆを作成し、減塩めんつゆ99.5gに対して実施例、および比較例のエキスを各々0.5gを添加し、減塩めんつゆの風味改善効果について専門パネラー8人により官能評価をおこなった。処方と結果を下記に示す。
以下に示す処方の塩ラーメンスープを作成し、塩ラーメンスープ96.0gに対して実施例、および比較例のエキスを各々4.0gを添加して、専門パネラー8人により官能評価をおこなった。処方と結果を下記に示す。
以下に示す処方のノンオイルドレッシングを作成し、ノンオイルドレッシング99.5gに対して実施例、および比較例のエキスを各々0.5gを添加して、専門パネラー8人により官能評価をおこなった。処方と結果を下記に示す。
以下に示す処方のすき焼きのたれを作成し、すき焼きのたれ97.0gに対して実施例、および比較例のエキスを各々3.0gを添加して、専門パネラー8人により官能評価をおこなった。処方と結果を下記に示す。
Claims (8)
- 4-メチルベラトロールを3.5ppm以上含有する魚節類エキス。
- さらにイノシン酸を40ppm以上含有する、請求項1に記載の魚節類エキス。
- 魚節類が、かつお節、宗田節、サバ節、イワシ節、ウルメ節、ムロ節、アゴ節、マグロ節から選択される1種以上である、請求項1又は2記載の魚節類エキス。
- 請求項1~3のいずれか1項に記載の魚節類エキスを含む風味改善剤。
- 魚節類の懸濁液にカビを加えて発酵させる工程、及び、懸濁液の酵素処理を行う工程を含むことを特徴とする、請求項1~3のいずれか1項に記載の魚節類エキスの製造方法。
- カビが、Eurotium属、Aspergillus属の群から選択される1種類以上のカビである、請求項5に記載の製造方法。
- カビが、Eurotium repens、Eurotium herbariorum、Eurotium rubrum、Aspergillus sydowiiから選択される1種類以上のカビである、請求項5又は6に記載の製造方法。
- ヌクレアーゼ、デアミナーゼ、プロテアーゼの群から選択される1種類以上の酵素を用いて酵素処理を行うことを特徴とする、請求項5~7のいずれか1項に記載の製造方法。
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CN201580031982.3A CN106455650A (zh) | 2014-04-16 | 2015-04-14 | 具有优异的风味的鱼干类提取物及其制造方法 |
EP15780604.3A EP3132690A4 (en) | 2014-04-16 | 2015-04-14 | Dried fish extract having excellent flavor, and method for manufacturing same |
JP2016513794A JP6602749B2 (ja) | 2014-04-16 | 2015-04-14 | 優れた風味を有する魚節類エキス及びその製造方法 |
US15/303,269 US20170027204A1 (en) | 2014-04-16 | 2015-04-14 | Dried-fishes extract having excellent flavor, and method for manufacturing same |
SG11201608598RA SG11201608598RA (en) | 2014-04-16 | 2015-04-14 | Dried-fishes extract having excellent flavor, and method for manufacturing same |
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JP2001299267A (ja) * | 2000-04-19 | 2001-10-30 | Nippon Suisan Kaisha Ltd | 魚介類エキスを原料とする発酵調味料 |
JP2004033027A (ja) * | 2002-06-28 | 2004-02-05 | Kyowa Hakko Kogyo Co Ltd | 飲食品のオフフレーバーのマスキング方法およびマスキング剤 |
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JPH10262605A (ja) * | 1997-03-21 | 1998-10-06 | Kanegafuchi Chem Ind Co Ltd | 酵母エキスの製造方法 |
WO2005112944A1 (ja) * | 2004-05-21 | 2005-12-01 | Kowa Company., Ltd. | 糖尿病の予防または治療のための薬剤 |
JP2008079614A (ja) * | 2007-10-19 | 2008-04-10 | Suntory Ltd | だし汁の製造方法 |
JP4717128B2 (ja) * | 2009-04-30 | 2011-07-06 | 小川香料株式会社 | 煮魚調味液及び該調味液を使用した煮魚調理方法 |
JP5472975B2 (ja) * | 2009-07-30 | 2014-04-16 | マルトモ株式会社 | かつお節に含まれる荒節と枯節の判別方法 |
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- 2015-04-14 JP JP2016513794A patent/JP6602749B2/ja active Active
- 2015-04-14 US US15/303,269 patent/US20170027204A1/en not_active Abandoned
- 2015-04-14 CN CN201580031982.3A patent/CN106455650A/zh active Pending
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JP6602749B2 (ja) | 2019-11-06 |
SG11201608598RA (en) | 2016-11-29 |
TW201545664A (zh) | 2015-12-16 |
EP3132690A1 (en) | 2017-02-22 |
EP3132690A4 (en) | 2017-10-04 |
US20170027204A1 (en) | 2017-02-02 |
CN106455650A (zh) | 2017-02-22 |
JPWO2015159884A1 (ja) | 2017-04-13 |
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