JP4893888B2 - Seasoning production method - Google Patents

Description

  The present invention relates to a method for producing a fish knot extract powder that is superior in storage stability and rich in flavor compared to existing seasonings.

  The technique of extracting fish stock and obtaining soup stock has long been practiced. Traditionally, the dashi stock manufacturing method extracts fish scallops that have been shaved or pulverized and separated their flavors and umami components. Ingredients remain so much that they are not effectively used as resources. Most of them are treated as industrial waste.

  There are some pulverized bonito added for the purpose of enhancing the flavor titer to improve the flavor titer. Will develop. In addition, for example, in Patent Documents 1 and 2, a technique for improving the flavor quality by adding fish knots to liquid seasonings is disclosed, but if fish knots are added to a liquid and stored for a long period of time, oxidation or the like may occur. Problems such as deterioration and precipitation occur.

  In Patent Document 3, after crushing fish nodes to 1 mm or less, after applying enzyme treatment at 40 to 60 ° C. for 1 to 8 hours, extraction treatment is performed in hot water for 30 to 120 minutes. We propose a fish paste powder to dry the slurry liquid with a ratio of free amino acid to peptide amino acid of 1: 1.3 to 1.7. Deterioration due to heat and dissipation of flavor are undesirable in terms of flavor.

  In Patent Document 4, the storage stability is improved by degreasing fish knot raw material, but the original taste of fish knot has been removed during the degreasing process, and the flavor of fish knot is sufficiently drawn out. In a liquid state where solid-liquid separation is not possible, the storage stability is poor, and generally it is difficult to distribute.

  When general seasonings are spray-dried, the resulting dried product becomes a fine powder having an average particle size of about 50 μm, and therefore becomes “makko” when dissolved in water and hardly dissolves. In addition, there is a problem that powdering is bad and workability is poor. Conventionally, extrusion granulation and fluidized bed granulation have been performed to solve such problems. However, in such a granulation method, there is a problem that the original flavor of the fish knot raw material is reduced by heating in the drying step after granulation, the quality is deteriorated due to oxidation, and the aroma is also reduced. Yes.

Further, in Patent Document 5, by dissolving carbon dioxide in a liquid to be spray-dried and spray-drying with a pressure nozzle type sprayer, a powder having excellent flavor and fluidity, mixing property, solubility and caking resistance can be obtained. It is disclosed that it can be obtained. However, when solids with non-uniform particle size, such as conventional dry-milled fish powder, are spray-dried with a pressurized nozzle type sprayer, excellent flavor and fluidity, mixability, solubility It was difficult to obtain a powder having resistance to caking.
JP 2006-340724 A Japanese Patent Application Laid-Open No. 08-308526 Japanese Patent No. 3855718 Japanese Patent Laid-Open No. 2001-197868 Japanese Patent Publication No. 05-10063

  An object of the present invention is to obtain a seasoning powder having a fish titer flavor with high titer and excellent storage stability and dispersibility.

  As a result of diligent research to solve the above-mentioned problems, the inventors of the present invention wet-ground the extracted fish clauses without solid-liquid separation, and the resulting solid-liquid suspension is spray-dried to obtain a rich flavor. It was found that a fish knot extract powder having In addition, homogenization after wet pulverization, carbon dioxide is dissolved, and spray drying is performed using a pressurized nozzle type sprayer, resulting in smooth mouthfeel, good dispersibility in water, and less dusting. It has been found that a fish knot extract powder having excellent properties can be obtained. Moreover, it discovered that the fish-bowl extract powder excellent in storage stability was obtained by adding a powdered base material and spray-drying.

  If the product of the present invention is used, a fish knot extract powder having a rich flavor can be provided. In addition, when producing fish knot extract powder, there is almost no extraction residue, so industrial waste can be greatly reduced and the environmental load can be reduced. Moreover, if this powder is used, the husk will not come out.

  Hereinafter, the present invention will be described in detail.

  There are no particular limitations on the fish species used in the present invention, including bonito, soda bonito, bonito, bonito, bonito, bonito, by-products and extraction residues produced in these production processes, or A mixture thereof may be mentioned. Further, it may be a dried fish such as boiled and dried. What is necessary is just to process the shape of the node used for extraction into the shape suitable for an extraction apparatus suitably.

  As a method for extracting fish clauses, a general extraction method such as batch extraction, kneader extraction, or pressure extraction can be used. Moreover, it is also possible to perform an enzyme process as needed in each process. The enzyme to be used is not particularly limited, and protease, lipase and the like can be used. Among them, protease is preferably used. The extraction temperature and time can be appropriately selected.

  Although there is no restriction | limiting in particular about the solvent used for the extraction of fish clauses, As a water-based solvent, tap water, deionized water, distilled water, deoxygenated water, etc. can be used. Moreover, organic solvents, such as alcohol and acetic acid, can be used, and these can also be used in combination. It is also possible to adjust the pH as necessary or to add an antioxidant.

  There is no particular limitation on the method for pulverizing fish knots in the extract after completion of extraction (parts conventionally separated as extraction residues) as long as wet pulverization is possible. A mass collider, a rotating cylindrical mill, a vibration mill, Planetary mills can be used. It is also possible to extract while grinding.

  As a homogenization method, a high-pressure and high-speed high-pressure homogenizer, a high-speed rotation type colloid mill, a cavitation-type ultrasonic homogenizer, or the like can be used. Among them, a high-pressure homogenizer is preferably used, and the processing pressure is preferably 5 MPa or more. If the pressure is less than 5 MPa, the homogenization is not sufficient, and the rough texture is not sufficiently eliminated. Moreover, when spray-drying using a pressure nozzle type sprayer, the atomization state is poor and stable production is difficult.

  The drying method of the extract is preferably a spray drying method with little loss of aroma components during drying. The spray drying condition is that the carbon dioxide gas is 0.05 to 2.5 w / w%, preferably 0.25 to 2.5 w / w% in the homogenized liquid. If dissolved and spray-dried with a pressurized nozzle sprayer, a powder having good dispersibility in water, less dusting and excellent workability can be obtained. If it is less than 0.05 w / w%, the dispersibility in water is poor, there is powdering and the workability is not sufficiently improved, and if it is more than 2.5 w / w%, the particles are cracked during spray drying, and the water Dispersibility deteriorates, powdering occurs, and workability deteriorates. If necessary, concentration and sterilization can be performed by a known method before spray drying.

  The powdered substrate can be used as needed during spray drying. The type of powdered substrate is not particularly limited as long as it is conventionally used. Examples include oligosaccharides, starch, dextrin, cyclodextrin, indigestible dextrin, dietary fiber, thickening polysaccharide, sugar alcohol. And their decomposition products and chemical modification products. Moreover, these carbohydrates and gelatin may be used in combination.

  About the addition amount of a powdered base material, 5 parts or more and 1000 parts or less are desirable with respect to 100 parts of solid content derived from fishfish. If it is less than 5 parts, the storage stability of the obtained powder is not good. If it is more than 1000 parts, the resulting powder has a weak flavor. More preferably, it is 10 parts or more and 200 parts or less, the flavor strength is strong, and the storage stability is good.

  EXAMPLES Hereinafter, although this invention is concretely demonstrated by the test example and the Example based on it, the technical scope of this invention is not limited by the content of the following test examples and Examples.

Test example 1

  To 1000 g of bonito, 3000 g of hot water at 85 ° C. was added, and extraction was performed at 80 ° C. for 60 minutes. Without performing solid-liquid separation, wet pulverization was performed using a mascolloider (product name: Super Mascolloider MKZA10-15, manufactured by Masuko Sangyo Co., Ltd.) to obtain 4000 g of a wet pulverized liquid having a solid content of 22.5%. 900 g of dextrin (trade name: Sandeck # 100, manufactured by Sanwa Starch Kogyo Co., Ltd.) is added to the obtained solid-liquid suspension and spray-dried using a rotary disk-type sprayer to obtain fish-bowl extract powder. It was.

Test example 2

  To 1000 g of bonito, 3000 g of hot water at 85 ° C. was added, and extraction was performed at 80 ° C. for 60 minutes. Solid-liquid separation was performed to obtain 2600 g of an extract having a solid content of 5.7%. 900 g of dextrin (trade name: Sandeck # 100, manufactured by Sanwa Starch Kogyo Co., Ltd.) was added to the obtained extract, and the mixture was spray-dried using a rotary disk-type sprayer to obtain a fish knot extract powder.

  For the powders obtained in Test Examples 1 and 2, 1 g each was diluted with 100 ml of hot water, and the taste was subjected to sensory evaluation based on the evaluation criteria shown in Table 1 by 10 panelists. The score with the largest number of evaluations was taken as the evaluation score. In addition, when the number of evaluations was the same, the middle point of the evaluation was adopted as the evaluation score. The results are shown in Table 2.

  As shown in Table 2, Test Example 1 was a powder having a richer fish flavor compared to Test Example 2 in which solid-liquid separation was performed. In addition, fish clause material was used effectively, and there was almost no industrial waste.

Test example 3

  To 1000 g of bonito, 3000 g of hot water at 85 ° C. was added, and extraction was performed at 80 ° C. for 60 minutes. Without performing solid-liquid separation, wet pulverization was performed using a mass colloider (product name: Supermass colloider MKZA10-15, manufactured by Masuko Sangyo Co., Ltd.), and then a high-pressure homogenizer (product name: homogenizer H31DH, manufactured by Sanmaru Machinery Co., Ltd.). The homogenization was performed at 0, 3, 5, 20, 50, and 100 MPa to obtain 4000 g of a homogenization solution. 900 g of dextrin (Sandeck # 100, manufactured by Sanwa Starch Kogyo Co., Ltd.) was added to the resulting homogenized liquid, and spray dried using a pressure nozzle type sprayer to obtain fish knot extract powder.

  Table 3 shows the atomization state from the pressurized nozzle sprayer due to the difference in the processing pressure during the homogenization processing in Test Example 3.

  About 1 g of each powder obtained in Test Example 3 was diluted with 100 ml of hot water, and its flavor was evaluated by 10 panelists according to the method described above. Further, the smoothness of mouthfeel was determined based on the evaluation criteria shown in Table 4. The score with the largest number of evaluations was taken as the evaluation score. In addition, when the number of evaluations was the same, the middle point of the evaluation was adopted as the evaluation score. The results are shown in Table 5.

  As shown in Tables 3 and 5, by performing the homogenization treatment at a pressure of 5 MPa or more, it was possible to obtain a powder having a good atomization state during spray drying and a smooth mouthfeel. When the treatment pressure was less than 3 MPa, the koji was not sufficiently homogenized, so the atomization state was poor and the powder recovery rate was poor. There was also a rough texture.

Test example 4

  To 1000 g of bonito, 3000 g of hot water at 85 ° C. was added, and extraction was performed at 80 ° C. for 60 minutes. Without performing solid-liquid separation, wet pulverization was performed using a mass colloider (product name: Supermass colloider MKZA10-15, manufactured by Masuko Sangyo Co., Ltd.), and then a high-pressure homogenizer (product name: homogenizer H31DH, manufactured by Sanmaru Machinery Co., Ltd.). A homogenization treatment was performed at 20 MPa to obtain 4000 g of a homogenization treatment solution. 900 g of dextrin (trade name: Sandeck # 100, manufactured by Sanwa Starch Kogyo Co., Ltd.) was added to the resulting homogenized treatment solution. Carbon dioxide gas is dissolved in this liquid at 0, 0.05, 0.1, 0.2, 0.25, 0.5, 1, 2, 2.5, 3, 5 w / w%, and a pressurized nozzle type. Spray drying was performed using a sprayer to obtain fish clause extract powders A to K.

Test Example 5

  Using the powder A obtained in Test Example 4 without dissolving the carbon dioxide gas, granulation was performed by extrusion granulation to obtain fish knot extract powder L.

Test Example 6

  Using the powder A obtained in Test Example 4 without dissolving carbon dioxide gas, granulation was performed by fluidized bed granulation to obtain a fish knot extract powder M.

  About the powder obtained by Test Examples 4-6, the average particle diameter was measured using Robot Shifter RPS-85 (made by Seishin Enterprise Co., Ltd.).

  Evaluation shown in Table 6 by adding 1 g of each of the powders obtained in Test Examples 4 to 6 to 100 ml of 5 ° C. cold water rotating at a rotation speed of a stirrer of 200 rpm and measuring the time until complete dispersion. Evaluation was based on criteria. Further, the powder formation and workability of the obtained powder were evaluated based on the evaluation criteria shown in Table 7.

  About each of the powders obtained in Test Examples 4 to 6, 1 g was diluted with 100 ml of hot water, and the flavor was evaluated by 10 panelists according to the method described above. Table 8 shows the average particle size, dispersibility in cold water, powder standing and workability, and sensory evaluation of the powders obtained in Test Examples 4 to 6.

  As shown in Table 8, carbon dioxide gas is dissolved at 0.05 w / w% to 2.5%, preferably 0.25 w / w% to 2.5 w / w% using a pressurized nozzle sprayer. The powder that had been spray-dried was a powder with a favorable flavor of bonito, good dispersibility in cold water, little powdering, and excellent workability. Although the flavor was good if the carbon dioxide gas was not dissolved, the average particle size was small, the dispersibility in cold water was poor, there was much powdering, and the workability was not good. When the amount was more than 2.5 w / w%, the particles were cracked, dispersibility in cold water was poor, powdered, and workability was not good. The fish knot extract powders L and M subjected to extrusion granulation and fluidized bed granulation have improved dispersibility in cold water and workability compared to fish knot extract powder A, but the flavor quality in the granulation process is improved. There was deterioration and was not good.

Test Example 5

  To 1000 g of bonito, 3000 g of hot water at 85 ° C. was added, and extraction was performed at 80 ° C. for 60 minutes. Without performing solid-liquid separation, wet pulverization was performed using a mass colloider (product name: Supermass colloider MKZA10-15, manufactured by Masuko Sangyo Co., Ltd.), and then a high-pressure homogenizer (product name: homogenizer H31DH, manufactured by Sanmaru Machinery Co., Ltd.). A homogenization treatment was performed at 20 MPa to obtain 4000 g of a homogenization treatment solution. Dextrin (trade name: Sandeck # 100, manufactured by Sanwa Starch Kogyo Co., Ltd.) was added to the resulting homogenized solution, and the mixture was spray-dried using a pressure nozzle type sprayer to obtain fish knot extract powder. The addition amount of dextrin is 0, 1, 2, 5, 10, 50, 100, 200, 500, 600, 700, 800, 900, 1000, 1100, 1200 with respect to 100 parts of the solid content of the homogenization treatment liquid. 1300 parts.

  About 1 g of each powder obtained in Test Example 5 was diluted with 100 ml of hot water, and its flavor was evaluated by 10 panelists according to the method described above.

  The powder obtained in Test Example 5 was placed in an aluminum laminate bag (product name: Rami Zip AL-F, manufactured by Nippon Nihonsha Co., Ltd.), sealed, frozen, and stored at 40 ° C. for 2 months. 1 g of each stored powder was diluted with 100 ml of hot water, and changes in the 40 ° C. stored product based on the frozen product were subjected to sensory evaluation based on the evaluation criteria shown in Table 9 by 10 panelists. The score with the largest number of evaluations was taken as the evaluation score. In addition, when the number of evaluations was the same, the middle point of the evaluation was adopted as the evaluation score. The results of sensory test and storage test are shown in Table 10.

  As shown in Table 10, the amount of dextrin with respect to 100 parts of the homogenized solid content was preferably 5 parts or more and 1000 parts or less. Preferably, it is 10 parts or more and 200 parts or less of dextrin with respect to 100 parts of the solid content of the homogenized treatment liquid, and has a strong flavor titer and good storage stability. If the amount of dextrin is less than 5 parts, the scent is strong, but it is inferior in terms of storage stability. If the amount of dextrin is more than 1000 parts, the amount of fish knot extract and fish knot fine powder in the powder is small, and the aroma The titer of is weak.

  To 1000 g of bonito, 3000 g of 20 w / w% alcohol water was added and extracted at room temperature for 60 minutes. Without performing solid-liquid separation, wet pulverization was performed using a mascolloider (product name: Supermascolloider MKZA10-15, manufactured by Masuko Sangyo Co., Ltd.), and then a high-pressure homogenizer (homogenizer H31DH, manufactured by Sanmaru Machinery Co., Ltd.) was used. Homogenization was performed at 50 MPa. 900 g of dextrin (trade name: Sandeck # 100, manufactured by Sanwa Starch Co., Ltd.) is added, carbon dioxide is dissolved at 1 w / w%, spray drying is performed using a pressure nozzle type sprayer, and the average particle size is 213 μm. A bonito extract powder was obtained. The obtained powder had a good flavor and excellent storage stability.

  To 1000 g of bonito, 3000 g of hot water at 50 ° C. was added and extracted for 60 minutes using a protease (trade name: Protease N (Amano) G, manufactured by Amano Enzyme Co., Ltd.). After enzyme deactivation, solid-liquid separation is not performed, and after wet milling using a mass colloider (product name: Supermass colloider MKZA10-15, manufactured by Masuko Sangyo Co., Ltd.), a high-pressure homogenizer (product name: homogenizer H31DH, Sanmaru Machinery Co., Ltd.) The product was homogenized at 50 MPa. Add 900 g of dextrin (trade name: Sandeck # 100, manufactured by Sanwa Starch Co., Ltd.), dissolve carbon dioxide in 1 w / w%, perform spray drying using a pressure nozzle type sprayer, and have an average particle size of 256 μm. A bonito extract powder was obtained. The obtained powder had a good flavor and excellent storage stability.

  3000 g of hot water at 80 ° C. was added to 1000 g of boiled and extracted for 60 minutes. After extraction, solid-liquid separation is not performed, and after wet milling using a mass colloider (product name: Supermass colloider MKZA10-15, manufactured by Masuko Sangyo Co., Ltd.), a high-pressure homogenizer (product name: homogenizer H31DH, Sanmaru Machinery Co., Ltd.) The product was homogenized at 50 MPa. 900 g of dextrin (trade name: Sandeck # 100, manufactured by Sanwa Starch Co., Ltd.) is added, carbon dioxide is dissolved at 1 w / w%, spray drying is performed using a pressure nozzle type sprayer, and the average particle size is 243 μm. Boiled dried extract powder was obtained. The obtained powder had a good flavor and excellent storage stability.

Claims (5)

A method for producing a fish knot extract powder characterized by extracting a fish knot and then wet-pulverizing it without solid-liquid separation and spray-drying a solid-liquid suspension containing insoluble solids derived from fish knot The method for producing a fish knot extract powder according to claim 1 , wherein homogenization is performed after the wet pulverization. The homogenization method is a high-pressure homogenizer treatment at a treatment pressure of 5 MPa or more, and carbon dioxide gas is added to the obtained homogenization treatment solution in an amount of 0.05 w / w% to 2.5 w / w%, preferably 0.25 w / w. The method for producing a fish knot extract powder according to claim 2, wherein a solution dissolved in a range of not less than 1.5% and not more than 2.5 w / w% is spray-dried using a pressure nozzle type spray dryer. The method for producing a fish knot extract powder according to claim 1, wherein the powdered base material added at the time of spray drying is 5 parts or more and 1000 parts or less with respect to 100 parts of the fish knot-derived solid content. A fish knot extract powder produced by the production method according to claim 1, wherein the fish knot extract powder contains an insoluble solid content derived from fish knot.