JPS581898B2 - Method for producing liquid seasoning with fish flavor - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a liquid seasoning having a fish flavor that is easy to use.

In recent years, the demand for flavor seasonings has been increasing, and most of them are made from chemical seasonings, salt, sugars, etc., and are obtained by processing marine products, terrestrial animals and plants, yeast, etc. It is made by adding extracts as a base flavor and blending it with powdered fish flakes as a flavor raw material, and is available in powder or granule form.

These conventional dry flavor seasonings are made by mixing fish powder as a flavor raw material with other dry powder materials, or by mixing fish powder as a flavor raw material with other powder materials such as water or ethanol. It was made into granules through processes such as stirring, mixing, granulation, and drying.

However, fish flakes such as bonito flakes are prone to mold and pest infestation due to moisture absorption, and their flavor is unstable and easily oxidizes and dissipates due to oxygen and heat, causing changes, especially when made into shaved flakes or powder. Since its surface area increases significantly,
If the product is stored as is, these effects will accelerate, causing problems in terms of hygiene and quality.

Therefore, since the above-mentioned powder products are simply mixed with simple ingredients, the flavor of the fish flakes powder deteriorates due to oxidation and dissipation as described above, and it also tends to absorb moisture and solidify together with other ingredients. Granule products are relatively less likely to lose their flavor or harden due to moisture absorption, but they are greatly affected by the effects of water during the hydration, granulation and drying processes, and by heating and drying, resulting in a product with a low flavor. Although conventional dried flavor seasonings have some degree of convenience, they have drawbacks such as moisture absorption and solidification, and quality deterioration due to the manufacturing process.

Therefore, a soup stock or liquid seasoning having the flavor of fish flakes was developed.

Traditionally, stock or liquid seasonings having the flavor of fish flakes are prepared by using dried fish or dried sardines such as bonito, soda bonito, mackerel, sardines, horse mackerel, and tuna as they are, or by cutting or cutting them using a shaving machine or a powder crusher. It is obtained by extracting in hot water using dried bonito flakes or powder, or by extracting and filtering using a solvent such as ethanol instead of hot water or in combination with hot water. there were.

However, these dashi liquids or liquid seasonings require operations such as extraction in hot water (or ethanol, or a combination of ethanol and hot water) and filtration even after turning the fish flakes into shavings or powder. It is time-consuming and has the disadvantage that it can only maintain its quality for two to three days at most even if it is stored in the refrigerator.

In view of the above-mentioned circumstances, the present inventors have conducted various studies to obtain a seasoning that takes advantage of the characteristic flavor of fish flakes, enhances its retention, is easy to manufacture, and is easy to use. The present invention was completed by discovering a manufacturing method in which powdered knotweed is dispersed together with natural gums in water or a seasoning liquid prepared with fish stock, other seasonings, etc. as appropriate.

The method for producing the liquid seasoning according to the present invention is as follows.

First, the fish flakes are crushed into powder using a powder crusher, and the powder is adjusted to a size of 20 to 200 mesh.

It is preferable to crush the fish flakes into powder in an inert gas atmosphere in order to preserve the flavor as much as possible.

This powdered fish flakes is homogeneously mixed with natural gum substances in advance to form a mixed powder while its flavor is still fresh.

Then, add the above mixed powder to a seasoning liquid prepared by appropriately adding water or fish stock, various extracts, chemical seasonings, sugars, fermented seasonings, salt, etc., while preventing air from entering as much as possible. Add while mixing and finish by heating and dissolving.

The natural gums may be added after being dissolved in a portion of the seasoning liquid or water, and in this case, the formation of lumps in the natural gums can be completely prevented.

Next, examples of the present invention will be described.

However, the proportion of each component was expressed as 100 parts.

Using shaved bonito flakes, obtain a bonito stock using a conventional method.

47 parts of this stock, 12 parts of salt, 1 part of yeast extract paste
5 parts of chemical seasoning, and 15 parts of sorbitol liquid were added and dissolved to obtain a basic seasoning liquid.

Katsuobushi powder adjusted to 100 mesh in this seasoning liquid 5
After adding 1 part of guar gum and stirring to mix and disperse, make a gum solution by dissolving 1 part of guar gum in a small amount of the above-mentioned bonito flakes while preventing the formation of lumps, and add this to the above-mentioned seasoning. Add to liquid.

Thereafter, the seasoning liquid is sufficiently stirred and mixed while heating while preventing the incorporation of air as much as possible to dissolve and disperse the liquid seasoning, thereby obtaining a liquid seasoning having the flavor of bonito flakes.

However, the liquid seasoning obtained as described above differs somewhat depending on the mesh and amount of the fish flakes powder added and the type and amount of the natural gums added, but it is produced by the polymeric substances of these natural gums. Due to the emulsifying property and viscosity as well as colloidalization, the fish flakes powder is homogeneously dispersed, and almost no sedimentation is observed.

Furthermore, in the liquid seasoning, the powdered fish flakes are coated with the polymeric substance, which prevents direct contact between the air and the powdered fish flakes.
Furthermore, since it is possible to reduce the dissolution of oxygen into the liquid, oxidation of the fish flakes powder can be suppressed as much as possible, the flavor of fish flakes can be protected, retention properties can be improved, and appropriate fluidity can be maintained.

As described above, the method for producing the liquid seasoning according to the present invention is simple and easy to produce, without the hassle and trouble of extracting stock using conventional fish flakes, shaved flakes thereof, and powder. This is a useful liquid seasoning that solves the inconveniences in use caused by deterioration in quality, moisture absorption, solidification, etc. of dry flavor seasonings.

Claims (1)

[Claims] 1. A liquid seasoning having the flavor of fish flakes, which is characterized by homogeneously dispersing fish flakes powder together with natural gums in a seasoning liquid prepared with water, fish broth, other seasonings, etc. Manufacturing method.