JP3855718B2

JP3855718B2 - Seasoning production method

Info

Publication number: JP3855718B2
Application number: JP2001315183A
Authority: JP
Inventors: 吏竹内; 幸宏松浦; 恵子伊藤
Original assignee: Ajinomoto Co Inc
Current assignee: Ajinomoto Co Inc
Priority date: 2001-10-12
Filing date: 2001-10-12
Publication date: 2006-12-13
Anticipated expiration: 2021-10-12
Also published as: JP2003116484A

Description

【０００１】
【発明の属する技術分野】
本発明は、既存の調味料に比べ、香り、風味、呈味のバランス及び安定性に優れ、かつ濁り、酸化劣化臭の少ない調味料、調味液、および魚節粉末の製造方法に関する。
【０００２】
【従来の技術】
魚節に抽出処理を施し「だし」を得る手法は広く知られている。厨房での調理においても、あく，濁りの溶出を抑え、風味、うま味を抽出する方法が工夫されている。また、削りたての節を「だし」の原料として供することにより、魚節の生臭みの発現を抑える工夫などが為されている。（参考文献「別冊専門料理日本料理技術百科第1巻」(柴田書店)）
【０００３】
しかし、現在の抽出方法では魚節由来の呈味質を安定的に引き出すことができず、水っぽい「だし」になることがしばしば起こる。また、呈味質を十分に引き出すため長時間、または高温(沸騰水)あるいは加圧下で抽出を行うと、濁り、あるいは苦味の発現と魚節由来の良好な香り、風味の消失を招く。また、市販の削り済み魚節、及び「だしパック」でだしを抽出する場合、魚節が削り後長時間を経ていることに由来する酸化劣化臭(生臭み)が発現し、低品質の「だし」になることが一般的である。
【０００４】
一方、特公昭５６−１７号、特許第３１８２２５９号及び特開平１１−１９６８１３に見られるように魚節をプロテアーゼにて分解処理し、呈味成分を抽出、あるいは魚節の呈味成分を抽出しやすい状態にする技術は広く知られているが、これらの技術は、抽出残さの活用、あるいは呈味成分を魚節より効率的に得ることに特化したものである。また全ての実施例は長時間(１０時間以上)の酵素分解処理を施したものであった。
【０００５】
また、上記の例のように酵素処理を施し、呈味質を効率良く抽出しようとすると、魚節のもつ良好な風味が消失し、呈味のみが突出した不自然な調味液となることが一般的で、日本料理等で活用される風味、香り豊かな「だし」とはかけ離れた「魚介アミノ酸液」であった。
【０００６】
一方、煮干しに代表されるような魚節は抽出処理において濁りが生じやすく、また鰹節などと比較し、製造時に焙乾(いぶし)処理を行っていないため、酸化劣化を起こしやすく、品質の悪いだしが出来てしまうなどの難点があった。
【０００７】
【発明が解決しようとする課題】
前項に記載されたような天然の魚節だし抽出方法およびプロテアーゼ処理によるだし抽出方法における課題を解決し、「だし」として良好な風味、香りを保持しながら呈味質を十分かつ安定的に引きだし、良好な「だし」およびだし素材となり得る「魚節粉末」を得ることを目的とした。
【０００８】
また、魚節を「だしパック」「削り節」「風味調味料」等として製品化する場合、削りまたは粉砕処理後長期間を経過した魚節に発現する生臭み(酸化劣化臭)を抑制し、原料魚節の品質によらず高品質での魚節に安定化させることを目的とした。さらに、鰯煮干し等から得るだしの濁りを解消し、酸化劣化による生臭い香りのだしへの移行を低減することを目的とした。
【０００９】
【課題を解決するための手段】
本発明者は、上記課題の解決につき鋭意工夫を重ねた結果、魚節を１ｍｍ以下の粒径が９０％以上になるように粉砕した後、４０〜６０℃の温水溶液中にてプロテアーゼにより１〜８時間の酵素分解処理を施した後、熱水中で３０〜１２０分の抽出処理を施すことにより、処理後の液中の遊離アミノ酸とペプチド態アミノ酸の比率が１ : １．３〜１．７である魚節だしが得られ、特有の良好な香り風味を持ち、生臭みや濁りの少ない、呈味質が安定的に付与された「だし」の製造方法を見出した。
【００１０】
また、本発明にてとなる魚節については魚種について特に制限はなく、鰹節をはじめとし、鰯、鯖等あらゆる魚種において実施可能なものである。これらの魚種は、通常知られている方法により、魚節とする。また煮干しに代表されるような魚類の乾燥物においても同様の効果を得ることができる。
【００１１】
また魚節の粒度は、酵素分解の分解反応性を向上させる観点、およびその後の固液分離(濾過)工程での濾布への目詰まりなどを加味すると、1mm以下、好ましくは100〜1000μmの粒径に大半が含まれる分布のものがより望ましい。粉砕の方法は、特に限定されないが、ハンマークラッシャー粉砕機、ピンミル式粉砕機、パルペライザー等の粉砕機を用いることができる。
【００１２】
粉砕した魚節を、１〜８時間の酵素分解処理を施した後、熱水中で３０〜１２０分の抽出処理を施す。本発明においては、既存の酵素分解技術とは異なり、短時間での酵素分解処理を行い、その後に、既存の「だし」抽出工程を組み合わせることにより、日本料理等にそのまま使用できる「だし」を高い呈味力にて安定的に製造できる手段を見出した。
【００１３】
ここでいう高い呈味力とは、通常厨房で得ただしと比較し、遊離アミノ酸量が約２〜３倍のものであり、「呈味」と「あつみ、こく」のバランスとは遊離アミノ酸とペプチド態アミノ酸との量比が１：1.3〜1.7程度に位置するものである。
【００１４】
本発明の酵素分解処理で用いられる酵素はプロテアーゼが好ましく、微生物、動物、植物等如何なる由来のものでも良く、微生物の場合、カビ、細菌等の産生するもの、もしくはそれらの培養物等が望ましい。良好な香り、風味質の確保、また十分かつ安定的な呈味性の確保のため、プロテアーゼ溶液濃度は、魚節重量あたり40〜80unitの酵素活性を持つものであることが望ましく、分解処理時間は1〜８時間、分解処理温度はプロテアーゼ活性が最も高い40〜60℃で行うことが望ましい。なお、ここでいう酵素活性とは、ミルクカゼイン溶液を基質として当該酵素を作用させた場合に、反応液1ml中にチロシン100μgに相当するアミノ酸を産生させるフォリン試薬呈色物質を生成する酵素量を１unitと規定したものである。
【００１５】
酵素分解の後、熱水中で３０〜１２０分の抽出処理を行うことにより、魚節の好ましい香りを引き出し、生臭みを低減することを一つの特徴とする。抽出時の温度は、厨房でのだし抽出と同じく、沸騰しない範囲での高温、すなわち７５℃〜９５℃の間で行うことが望ましい。
【００１６】
また、上記の処理を施した固液懸濁物（スラリー）を乾燥処理することにより魚節粉末を得た。この粉末は処理を施す前の魚節と比較し、魚節特有の呈味、風味に優れ、生臭みの少ない良質なものであった。
【００１７】
また、本発明において得た固液懸濁物を、圧搾、濾過等の分離処理を施して調味液とする。濾過、圧搾の方法は特に限定はされないが、濾過、圧搾に広く用いられているフィルタープレス、スクリュープレス、ローラー式圧搾分離などの方法を用いることができる。
【００１８】
さらに鰯煮干しについて上記と同条件にて酵素分解及び抽出処理を行い、濾過処理後のだし液を得ることができ、このだし液は酵素を未添加にて同様の処理を行って得ただし液と比べ、濁りが少なく、酸化劣化した生臭い香りが有意に少ない高品質のだしであった。
【００１９】
また本発明において得た固液懸濁物を、圧搾、濾過等の分離処理を施さずに乾燥処理を施して得た乾燥物は、削りあるいは微粉砕処理後の時間経過により発生した酸化劣化臭がなく、かつ処理前よりも呈味力に優れ、短時間でのだし抽出力に優れた「だしパック」の原料あるいは風味調味料の原料となり得る品質のものであった。
【００２０】
更に本発明においては、処理後の液中の遊離アミノ酸とペプチド態アミノ酸の比率が１:１．３〜１．７であることが好ましく、この比率になるように酵素分解処理と抽出処理の時間等の条件を設定することができる。
【００２１】
【発明の実施の形態】
以下、実施例によって本発明をさらに詳細に説明するが、本発明の利用範囲はこれらによって限定されるものではない。
【００２２】
【実験例１】
鰹荒本節をハンマークラッシャー粉砕機で粉砕した後、ピンミル式粉砕機にて 1mm以下の粒径画分のみ得た。比較例として3mm、及び6mm以下の粒径画分を得た。
【００２３】
【実験例２】
鰹荒本節を鰹節削り器にて切削した後連続して、得られた削り節100gに沸騰水300gを加え、1分間混合した後濾布で濾過処理を施した。
【００２４】
【実験例３】
実験例１にて得た鰹節粉に重量4倍量の水を加え、50℃にて1時間の処理を施した後、85℃の熱水にて1時間抽出処理を施した。その後、濾布にて濾過処理を行い、液部を得た。
【００２５】
【実験例４】
実験例３にて抽出した液を、濾過処理を行う前に凍結乾燥機にて乾燥処理した。
【００２６】
【実験例５】
実験例1にて得た鰹節粉に重量４倍量の水、および鰹節重量あたり60ユニットのプロテアーゼ粉末を加え、４時間、８時間、10時間、50℃にて分解処理を施した後、85℃下で1時間の抽出処理を施し、その後濾過処理を施し、濾液を得た。
【００２７】
【実験例６】
実験例1にて得た鰹節粉をロータップ式篩分機にて篩い分けし、粒径の分布状況を確認した。結果を表１に記す。
【００２８】
【表１】

【００２９】
【実施例１】
実験例１で得た各条件の鰹節粉を、鰹節重量あたり60ユニットのプロテアーゼ水溶液下にて50℃で1時間の分解処理を施した。その後、85℃にて1時間の抽出処理を行い、さらに濾布にて濾過処理を施し、濾液を得た。比較例として実験例1にて得た粒径画分の鰹節粉に酵素を添加せずに同様の処理を施した。実験例５および実施例１の各試験区の条件を表２に表す。
【００３０】
【表２】

【００３１】
調製した調味液の分析値および重量２０倍量の熱水にて希釈した場合の官能評価結果を表３に記す。また実施例１、参考例１〜２、および比較例 1 〜７で得ただし液の遊離アミノ酸、ペプチド態アミノ酸、Ｂｒｉｘ、全窒素の分析値も表３に併せて記す。ここで遊離アミノ酸量は試料液を塩酸にてｐＨ２に調整後、アミノ酸アナライザーに供して得たものである。また、ペプチド態アミノ酸は試料液を等量の６規定塩酸と混合後、減圧下にて１０５℃、２０時間加水分解した後、アミノ酸アナライザーに供して得たものである。またＢｒｉｘは手動Ｂｒｉｘ計にて分析し、全窒素はケルダール法にて分析した。
【００３２】
【表３】

【００３３】
実施例１および酵素分解時間を延長した参考例１、２にて得ただし液は、削り節を使用した比較例７と比較し、鰹の好ましい香り、風味はやや劣ったが、呈味、だしのあつみが豊かで、好ましいバランスの「だし」であった。しかし、比較例６に見られるように、酵素分解時間を１０時間まで延長した場合、呈味が増す一方、鰹らしい香り、風味及びあつみ、こくに欠け、既存のアミノ酸液のような不自然な品質の「だし」となった。また、実施例１に対し、比較例３〜５すなわち酵素を使用せずに抽出しただし液はどれもやや生臭さが強く、呈味、あつみともに弱いものであった。実施例1に対し、比較例１、２すなわち粒径の大きい鰹節にて抽出しただし液は、鰹の香り、風味は良好であったが呈味、あつみに欠け、ややバランスの悪い水っぽい「だし」であった。
【００３４】
【実施例２】
実験例1の方法にて1mm以下に微粉砕化した鰹節粉を冷蔵にて30日間放置した。その後、実施例１と同様の方法にて処理して得た懸濁物を、濾過処理を施さずに凍結乾燥機にて乾燥処理を施した。比較対象として、実施例2で使用したのと同じ鰹節粉を、酵素を添加せずに実施例１の方法にて処理し、実施例2と同様に乾燥して乾燥物を得た。もうひとつの比較対象として官能検査直前に実験例1の方法にて調製した鰹節粉末を得た。これらの粉末を重量20倍量の熱水中に混合し、上清を得て、官能検査に供した。実施例２で得た乾燥物および比較対象の評価結果を表4に記す。
【００３５】
【表４】

【００３６】
実施例２で得られた粉末により長期間微粉状態で放置した魚節の生臭さ（酸化劣化臭）を低減し、かつあつみ、コクに優れた高品質のだし液を製造することが可能になった。
【００３７】
【実施例３】
市販の鰯煮干しを実験例１と同様の方法にて粉砕処理し、1mm以下画分の微粉を得た。この粉末に実施例１と同様の処理を施し、だし液を得た。比較例として酵素未添加にて実施例３と同様の処理を施した、だし液を得た。上記のだし液と実施例３で得ただし液を重量10倍量の熱水にて希釈し官能検査に供した。評価結果については表5に記す。また、実施例３、および比較例の方法により得ただし液を蒸留水にて重量10倍量に希釈し、分光光度計にて液の濁度の指標として波長660nmの吸光度を測定した。結果につき表5に記す
【００３８】
【表５】

【００３９】
酵素を使用することによりだし液の濁り、および生臭さが劇的に低減し、良好な風味を持った煮干しだし液を得ることができた。また本実施例にて得ただし液は、呈味においても酵素を添加しなかった場合と比較して向上しており、お湯等でさらに倍量(20倍量)までのばした場合にも品質良好な「だし」として使用できる品質のものであった。
【００４０】
【発明の効果】
上述したように、本発明の製造方法によれば、「だし」らしい香りや風味を十分に持ちながら生臭みや苦味が少なく、従来技術にない「香り」と「呈味」および「あつみ、こく」のバランスに優れた「だし」が魚節の品質によらず安定的に得られる。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a seasoning, a seasoning liquid, and a method for producing fish clause powder, which are superior in balance and stability of fragrance, flavor and taste as compared with existing seasonings, and which are turbid and have little oxidative degradation odor.
[0002]
[Prior art]
A technique for obtaining a “dashi” by extracting a fish clause is widely known. Even in cooking in the kitchen, a method has been devised that suppresses the elution of turbidity and extracts flavor and umami. In addition, by using freshly cut knots as a raw material for “dashi”, various measures have been made to suppress the expression of the fishy odor. (Reference: “Special cuisine of the separate volume, Japanese Cooking Technology Encyclopedia Volume 1” (Shibata Shoten))
[0003]
However, the current extraction method cannot stably extract the taste quality derived from fish buns, often resulting in a watery “dashi”. In addition, when extraction is performed for a long time, or at a high temperature (boiling water) or under pressure in order to sufficiently extract the taste quality, turbidity or expression of bitterness and a good fragrance and flavor derived from fish clauses are lost. In addition, when extracting stocks with commercially-cut fish buns and `` dashi packs '', an oxidative deterioration odor (raw odor) derived from the fact that the fish buns have been shaved for a long time has developed, and low quality `` It is common to be a “dashi”.
[0004]
On the other hand, as shown in Japanese Examined Patent Publication No. 56-17, Japanese Patent No. 3182259 and Japanese Patent Laid-Open No. 11-196913, the fish bun is decomposed with a protease to extract a taste component, or a fish shoot taste component is extracted. Techniques for making the state easy are widely known, but these techniques are specialized in utilizing the extraction residue or obtaining the taste component more efficiently than the fish clause. All examples were subjected to an enzymatic degradation treatment for a long time (10 hours or more).
[0005]
In addition, when the enzyme treatment is performed as in the above example and the taste quality is extracted efficiently, the good flavor of the fish section disappears, and it becomes an unnatural seasoning liquid in which only the taste is prominent. It is a “seafood amino acid solution” that is far from “dashi”, a flavor and aroma rich in Japanese cuisine.
[0006]
On the other hand, fish buns such as boiled and dried are likely to be turbid during extraction, and compared to bonito, etc. There were difficulties such as making bad stocks.
[0007]
[Problems to be solved by the invention]
Solves the problems in the natural fish bun stock extraction method and the broth extraction method by protease treatment as described in the previous section, and draws out the taste quality sufficiently and stably while maintaining good flavor and aroma as `` dashi '' The object was to obtain a good “dashi” and “fish knot powder” that could be a dashi stock.
[0008]
In addition, when commercializing fish buns as `` dashi pack '', `` shaving buns '', `` flavoring seasonings '', etc., it suppresses the raw odor (oxidation degradation odor) that appears in fish buns that have passed for a long time after shaving or grinding, The purpose was to stabilize the fish sections with high quality regardless of the quality of the raw fish sections. Furthermore, the purpose was to eliminate the turbidity of the soup stock obtained from boiled sardines, etc., and to reduce the shift to the scented soup stock due to oxidative degradation.
[0009]
[Means for Solving the Problems]
As a result of intensive efforts to solve the above-mentioned problems, the present inventor pulverized fish sections so that the particle size of 1 mm or less is 90% or more, and then protease 1 in a warm aqueous solution at 40 to 60 ° C. was subjected to enzymatic degradation of 8 hours, by subjecting the extraction process of 30 to 120 minutes in hot water, the ratio of free amino acids and peptides status amino acid in the solution after treatment 1: 1.3 to 1 The production method of “Dashi” was obtained, which has a fish bonito stock of .7, has a unique good scented flavor, has less odor and turbidity, and stably imparts taste quality.
[0010]
Moreover, there is no restriction | limiting in particular about the fish species used in this invention, It can implement in all fish species, such as salmon, salmon, salmon. These fish species are made into fish clauses by a generally known method. Moreover, the same effect can be acquired also in the dried product of fish which is represented by boiled and dried.
[0011]
In addition, the particle size of the fish section is 1 mm or less, preferably 100 to 1000 μm, considering the viewpoint of improving the degradation reactivity of enzymatic degradation and clogging of the filter cloth in the subsequent solid-liquid separation (filtration) step. It is more desirable to have a distribution that contains most of the particle size. The pulverization method is not particularly limited, and a pulverizer such as a hammer crusher pulverizer, a pin mill pulverizer, or a pulverizer can be used.
[0012]
The ground smoked fish, after having been subjected to enzymatic degradation of 1-8 hours, the extraction process of 30 to 120 minutes in hot water subjected. In the present invention, unlike the existing enzymatic decomposition technology, “dashi” can be used as it is in Japanese cuisine, etc. by performing an enzymatic decomposition process in a short time and then combining the existing “dashi” extraction process. The means which can manufacture stably with high taste power was discovered.
[0013]
The high taste power here means that the amount of free amino acids is about 2 to 3 times that obtained in a normal kitchen, and the balance between “taste” and “Atsumi, koku” The quantitative ratio with peptide amino acids is about 1: 1.3 to 1.7.
[0014]
The enzyme used in the enzymatic degradation treatment of the present invention is preferably a protease, and may be of any origin such as microorganisms, animals, plants, etc. In the case of microorganisms, those produced by molds, bacteria, etc., or cultures thereof are desirable. In order to ensure good fragrance, flavor quality, and sufficient and stable taste, it is desirable that the protease solution concentration has an enzyme activity of 40 to 80 units per fish section weight, and the degradation processing time. Is preferably 1 to 8 hours, and the decomposition treatment temperature is 40 to 60 ° C., which has the highest protease activity. The enzyme activity here refers to the amount of enzyme that produces a forin reagent color substance that produces an amino acid equivalent to 100 μg of tyrosine in 1 ml of a reaction solution when the enzyme is allowed to act on a milk casein solution as a substrate. It is specified as 1 unit.
[0015]
One feature is that after the enzymatic decomposition , an extraction treatment is performed in hot water for 30 to 120 minutes to extract a preferable scent of fishfish and reduce the raw odor. The temperature at the time of extraction is desirably a high temperature within a range that does not boil, that is, between 75 ° C. and 95 ° C., as in the stock extraction in the kitchen.
[0016]
Moreover, the fish-powder powder was obtained by drying the solid-liquid suspension (slurry) which gave said process. This powder was superior in taste and flavor peculiar to fish buns and compared with the fish buns before processing, and was of a high quality with little raw odor.
[0017]
In addition, the solid-liquid suspension obtained in the present invention is subjected to separation treatment such as compression and filtration to obtain a seasoning liquid. Although the method of filtration and pressing is not particularly limited, methods such as filter press, screw press, and roller press separation widely used for filtering and pressing can be used.
[0018]
Furthermore, the enzyme digestion and extraction treatment can be carried out under the same conditions as above for the boiled and dried soup stock obtained after the filtration treatment can be obtained. Compared with, it was a high quality soup with less turbidity and significantly less oxidatively deteriorated raw odor.
[0019]
In addition, the dried product obtained by subjecting the solid-liquid suspension obtained in the present invention to a drying treatment without subjecting it to a separation treatment such as compression or filtration is an oxidatively deteriorated odor generated over time after shaving or pulverization treatment. In addition, it was of a quality that could be used as a raw material for “dashi pack” or a flavor seasoning, which had a better taste than before processing and a superior stock extraction ability in a short time.
[0020]
Furthermore, in the present invention, the ratio of free amino acids to peptide amino acids in the liquid after the treatment is preferably from 1: 1.3 to 1.7, and the time required for the enzymatic degradation treatment and the extraction treatment so as to be this ratio. Etc. can be set.
[0021]
DETAILED DESCRIPTION OF THE INVENTION
EXAMPLES Hereinafter, although an Example demonstrates this invention further in detail, the utilization range of this invention is not limited by these.
[0022]
[Experiment 1]
After crushing 鰹 Aramotobushi with a hammer crusher crusher, only a particle size fraction of 1 mm or less was obtained with a pin mill crusher. As comparative examples, particle size fractions of 3 mm and 6 mm or less were obtained.
[0023]
[Experimental example 2]
After cutting the koji Aramoto node with a knot cutting machine, 300 g of boiling water was added to 100 g of the obtained cutting node, mixed for 1 minute, and then filtered with a filter cloth.
[0024]
[Experiment 3]
The koji powder obtained in Experimental Example 1 was added with 4 times the weight of water, treated at 50 ° C. for 1 hour, and then extracted with hot water at 85 ° C. for 1 hour. Then, the filtration process was performed with the filter cloth and the liquid part was obtained.
[0025]
[Experimental Example 4]
The liquid extracted in Experimental Example 3 was dried with a freeze dryer before filtration.
[0026]
[Experimental Example 5]
After adding 4 times the amount of water and 60 units of protease powder per bonito weight to the bonito powder obtained in Experimental Example 1, it was decomposed at 50 ° C. for 4 hours, 8 hours, 10 hours, and then 85 The extract was subjected to an extraction treatment at 1 ° C. for 1 hour and then subjected to a filtration treatment to obtain a filtrate.
[0027]
[Experimental Example 6]
The bonito flour obtained in Experimental Example 1 was sieved with a low-tap sieving machine, and the particle size distribution was confirmed. The results are shown in Table 1.
[0028]
[Table 1]

[0029]
[Example 1]
The bonito flour of each condition obtained in Experimental Example 1 was subjected to a decomposition treatment at 50 ° C. for 1 hour under an aqueous protease solution of 60 units per bonito weight. Thereafter, an extraction treatment was performed at 85 ° C. for 1 hour, and further a filtration treatment was performed with a filter cloth to obtain a filtrate. As a comparative example, the same treatment was performed without adding enzyme to the koji powder of the particle size fraction obtained in Experimental Example 1. Table 2 shows the conditions of each test section of Experimental Example 5 and Example 1.
[0030]
[Table 2]

[0031]
Table 3 shows the analytical value of the prepared seasoning liquid and the sensory evaluation results when diluted with hot water of 20 times the weight. The analytical values of free amino acids, peptide amino acids, Brix, and total nitrogen obtained in Example 1 , Reference Examples 1 and 2, and Comparative Examples 1 to 7 are also shown in Table 3. Here, the amount of free amino acid is obtained by adjusting the sample solution to pH 2 with hydrochloric acid and then using an amino acid analyzer. Peptide amino acids were obtained by mixing a sample solution with an equal amount of 6N hydrochloric acid, hydrolyzing the sample solution at 105 ° C. for 20 hours under reduced pressure, and then subjecting the sample solution to an amino acid analyzer. Brix was analyzed by a manual Brix meter, and total nitrogen was analyzed by the Kjeldahl method.
[0032]
[Table 3]

[0033]
The liquid obtained in Example 1 and Reference Examples 1 and 2 in which the enzymatic degradation time was extended, however, was slightly inferior in the preferred aroma and flavor of the koji compared to Comparative Example 7 using shaving knots. Atsumi was a rich and well-balanced “dashi”. However, as seen in Comparative Example 6, when the enzymatic degradation time is extended to 10 hours, the taste is increased, while the fragrant aroma, flavor and taste, lack of body, and unnatural like existing amino acid solutions. It became quality “dashi”. Moreover, compared with Example 1, it extracted without using the comparative examples 3-5, ie, an enzyme, However, All the liquids had a slightly strong raw odor, and the taste and the taste were weak. Compared to Example 1, it was extracted in Comparative Examples 1 and 2, that is, bonito with a large particle diameter, but the liquid had a good aroma and flavor, but lacked the taste and taste and was slightly unbalanced. "Met.
[0034]
[Example 2]
The bonito powder finely pulverized to 1 mm or less by the method of Experimental Example 1 was left in the refrigerator for 30 days. Then, the suspension obtained by processing in the same manner as in Example 1 was subjected to a drying process using a freeze dryer without performing a filtering process. As a comparison object, the same bonito flour used in Example 2 was treated by the method of Example 1 without adding an enzyme, and dried in the same manner as in Example 2 to obtain a dried product. As another comparison object, bonito powder prepared by the method of Experimental Example 1 was obtained immediately before the sensory test. These powders were mixed in 20 times the weight of hot water to obtain a supernatant and subjected to a sensory test. Table 4 shows the dried product obtained in Example 2 and the evaluation results of the comparison target.
[0035]
[Table 4]

[0036]
With the powder obtained in Example 2, it is possible to reduce the raw odor (oxidation degradation odor) of fish buns left in a fine powder state for a long period of time, and to produce a high quality stock solution that is excellent in hot and rich. It was.
[0037]
[Example 3]
Commercially-boiled dried sardines were pulverized in the same manner as in Experimental Example 1 to obtain fine powder having a fraction of 1 mm or less. This powder was processed in the same manner as in Example 1 to obtain a dashi solution. As a comparative example, a dashi solution was obtained which was treated in the same manner as in Example 3 with no enzyme added. The stock solution obtained in Example 3 and the above solution was diluted with 10 times the amount of hot water and subjected to a sensory test. The evaluation results are shown in Table 5. Further, the liquid obtained by the method of Example 3 and Comparative Example was diluted 10 times by weight with distilled water, and the absorbance at a wavelength of 660 nm was measured with a spectrophotometer as an index of the turbidity of the liquid. The results are shown in Table 5. [0038]
[Table 5]

[0039]
By using the enzyme, the turbidity and raw odor of the broth were drastically reduced, and a boiled broth having a good flavor could be obtained. In addition, the liquid obtained in this example is improved in taste as compared with the case where no enzyme is added, and the quality is increased even when the amount is increased to 20 times the amount with hot water. It was of a quality that could be used as a good “dashi”.
[0040]
【The invention's effect】
As described above, according to the production method of the present invention, there is little raw odor and bitterness while having a sufficient scent and flavor like “dashi”, and there is no “scent”, “taste” and “atsumi, koku” that are not in the prior art. "Dashi" with an excellent balance can be stably obtained regardless of the quality of fish sections.

Claims

After crushing the fish nodes so that the particle size of 1 mm or less is 90% or more, subject them to enzymatic decomposition at 40 to 60 ° C. for 1 to 8 hours, and then extract them for 30 to 120 minutes in hot water. A method for producing a seasoning, characterized in that the ratio of free amino acids to peptide amino acids in the liquid after treatment is 1: 1.3 to 1.7.

A method for producing a seasoning liquid comprising filtering or pressing and separating the seasoning obtained in claim 1.

A method for producing a fish paste powder, comprising drying the seasoning obtained in claim 1.