JPS581899B2 - Method for manufacturing fish flavored liquid seasoning - Google Patents

Description

[Detailed Description of the Invention] This invention relates to a liquid seasoning, which has particularly excellent flavor retention,
The present invention also relates to a method for producing a fish-flavored liquid seasoning that is easy to use and does not cause oozing.

Recently, the demand for dried flavor seasonings has been increasing, and most of them are made from chemical seasonings, salt, sugars, etc., and extracts obtained by processing marine products, terrestrial animals and plants, yeast, etc. It is added as a base flavor and blended with powdered fish flakes as a flavor raw material, and is manufactured in powder or granule form.

The above dry flavor seasoning is made by mixing the powdered fish flakes as a flavor raw material with other dry powder ingredients, or by adding water or ethanol etc. to the powdered fish flakes and other dry powder ingredients and stirring and mixing → It is made into granules through processes such as 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. If the surface area increases significantly and the product is stored as is, these effects will accelerate and become a problem in terms of hygiene and quality.

Therefore, since the above-mentioned powder products are simply mixed with dry ingredients, the flavor of the fish flakes powder deteriorates due to oxidation and dissipation, and it also tends to absorb moisture and solidify with other ingredients, and the action of water during the granulation process, etc. In any case, although conventional dried flavor seasonings have a certain degree of convenience, they are susceptible to moisture absorption and solidification and quality deterioration due to the manufacturing process.

On the other hand, the conventional method for producing stock liquid or liquid seasoning using fish flakes involves cutting, cutting, crushing, etc. dried fish or dried sardines such as bonito, soda bonito, mackerel, sardines, horse mackerel, and tuna as is or by conventional methods. Pre-process to make bonito flakes, slices, and powder, which are extracted in hot water and filtered to make a stock solution, or use this stock solution as a base solution and add food ingredients such as seasonings to it as appropriate. By making additional adjustments, liquid seasonings were created for different uses in various dishes.

However, the above-mentioned conventional dashi liquid or liquid seasoning requires cutting, cutting, and pulverizing the fish flakes to make shaved flakes, slices, or powder, and extracting them in hot water and filtering them, which is time-consuming and time-consuming. Moreover, since water is used for extraction and heated, it is easily affected by the action of water and heat, and due to air contact during filtration, the flavor of the unstable fish flakes is further oxidized and dissipated. Moreover, the resulting stock liquid can only be preserved for 2 to 3 days even if stored in the refrigerator, and the phenomena of oxidation and dissipation are accelerated even during storage. Gradually, ooze occurs and the flavor deteriorates further.

Naturally, various liquid seasonings made by adding and adjusting seasonings and other food ingredients to this stock liquid as a basic liquid naturally have a decrease in fish flavor, and at the same time, they are also prone to the formation of cages. It had the disadvantage of becoming stronger.

This invention was made in view of the above circumstances,
The aim was to create a seasoning that takes advantage of the characteristic flavor of fish flakes, has excellent flavor preservability, does not cause oozing, and is easy to use.We focused on the flavor retention and emulsifying properties of dextrin and sugar alcohol. , to an aqueous solution or a seasoning solution containing at least these, add fish flakes that have been pretreated by cutting, cutting, crushing, etc. in a conventional manner, extract and filter, obtain a first liquid, and then add water to the filtration residue. A liquid seasoning is obtained by mixing the second liquid obtained by extraction and filtration with the first liquid, and this liquid seasoning is used as a base liquid, and various food materials are added and adjusted as appropriate to this liquid seasoning. The present invention provides a method for producing a liquid seasoning flavored with fish flakes.

Hereinafter, the manufacturing method of the basic embodiment of this invention will be specifically explained.

First of all, the flavor of fish flakes, its slices, shaved flakes, and powder is very unstable and easily changes due to oxidation and dissipation promoted by oxygen, heat, water, etc. When extracting dashi liquid, by using an aqueous solution containing dextrin or sugar alcohol alone or in combination, its aroma-preserving and emulsifying properties prevent changes in the flavor of fish flakes due to oxidation, dissipation, etc. At the same time, other common salts, sugars, chemical seasonings, extracts,
Even if a seasoning liquid to which various seasonings such as fermented seasonings and protein hydrolysates are appropriately added is used as the liquid for extracting fish flakes, the same flavor retention effect can be obtained. It was confirmed that this effect was maintained even after the final product was made through processes such as container filling and sterilization.

Dextrin is known as an intermediate product in the process of hydrolyzing starch to glucose, and its molecular weight is not constant, and there are many types depending on the method of hydrolysis, but the degree of hydrolysis varies. DE as an indicator
Denotes DE
When the DE is 20 or more, the content of glucose and maltose increases, which causes browning due to the Maillard reaction, etc., and increases the degree of sweetness.On the other hand, when the DE is 10 or less, the content tends to deteriorate and the sweetness increases. The degree also decreases.

In addition, the effectiveness of dextrin is affected by its degree of polymerization (number of bonded glucose molecules), but this is difficult to determine.

However, with enzymatically saccharified dextrin, there is relatively little variation in the degree of polymerization.

Therefore, the dextrin used in this invention is DE10
It is preferable to use enzyme saccharification with less variation in the degree of polymerization.

On the other hand, sugar alcohols are obtained by reducing various sugars, for example, they can be obtained by hydrogenating dextrin using conventional methods.
The degree of sweetness and viscosity when made into an aqueous solution vary depending on the type, but there is no browning due to the Maillard reaction, and it has aroma retention and emulsifying properties similar to those of dextrin.

The sugar alcohol used in this invention is a variety of sugar alcohols or a mixture thereof, and sugar alcohols with high purity are desirable, and the amount of dextrin or sugar alcohol added to the aqueous solution or seasoning solution for extracting fish is determined by the DE of dextrin. ,
Although it varies depending on the degree of polymerization, the type of sugar alcohol, the mixture composition, the type and amount of seasoning materials added, the difficulty of the filtration operation after extraction, etc., it is preferably 3 to 25%.

In addition, in the case of using a seasoning liquid containing dextrin or sugar alcohol for extracting fish flakes in this invention, the amount of each seasoning material added varies depending on the type and properties of the seasoning liquid, but it depends on the difficulty of the filtration operation after extraction and the second liquid. It may be considered within a range where there is almost no transfer to the filtration residue after extraction.

In addition, the liquid substance is mainly water-soluble protein derived from fish flakes, and the stock liquid also contains many amino acids.

However, water-soluble proteins have larger molecules than amino acids and are unstable in solubility, and are difficult to dissolve in the presence of easily soluble substances such as dextrins and sugar alcohols used in this invention, and are removed together with the extraction residue during the filtration process. Therefore, the product according to the present invention does not leave any residue as a cage.

Furthermore, in this invention, the extraction and filtration steps are repeated twice to further improve flavor retention.

That is, an aqueous solution or seasoning solution containing dextrin and/or sugar alcohol is heated to around a slight boiling state, and fish flakes that have been pretreated by cutting, cutting, crushing, etc. in a conventional manner are immediately added thereto, and the mixture is brought to a slight boiling state again. After about 5 minutes, the heating is stopped and the first liquid is immediately filtered using a conventional method.This extraction focuses on extracting fish flavor, especially flavor substances, which are easily oxidized and dissipated. The aim is to have a synergistic effect with the protective effects of dextrin and sugar alcohols through short heating.

Next, water was added to the filtered residue and boiled again at a slight boil for 30 minutes.
Extract by heating for several minutes and immediately filter to obtain the second liquid.
This extraction focuses on recovering the umami components of the fish flakes and the remaining amount of added dextrin, sugar alcohol, or seasoning materials without wasting any waste.

By mixing the first liquid and second liquid obtained in this way and further processing such as filtration if necessary, a liquid with a fish flavor that has excellent flavor retention, does not generate ooze, and is easy to use. Seasoning is obtained.

Next, other embodiments according to the present invention will be described.

First, the liquid seasoning obtained by the present invention as described above is used as a base liquid, and various food materials such as salt, sugars, chemical seasonings, extracts, fermented seasonings such as soy sauce mirin, etc.
By adding seasonings such as protein hydrolysates, food ingredients such as fish flakes powder, kelp powder, starch, dextrin, and gum substances as appropriate, and adjusting the processing according to the use of various dishes,
A fish-flavored liquid seasoning that has excellent flavor retention, does not cause oozing, and is easy to use can be obtained.

Basic embodiments according to the present invention will be shown below.

Example ■ (a) Mixing ratio before extraction of the first liquid DE18 dextrin powder 350g Water 300ml Bonito flakes 250g (b) Mixing ratio before extraction of the second liquid First liquid extraction filtration residue (total amount) 425g Water 5000ml First, heat extraction Add water and D according to the amount of (a) in a container.
Add E18 dextrin powder, stir to dissolve, then start heating and when it starts to slightly boil, adjust the heating to maintain that state, add the dried bonito flakes, stir once, and heat during this time. After the mixture begins to boil slightly, the mixture is extracted for 5 minutes, the heating is stopped, and the mixture is immediately coarsely filtered through cotton cloth to obtain 2,250 ml of the first liquid.

Next, according to the recipe (b), the entire amount of the filtration residue is put into the heating extraction container together with water again, heated, and extracted for about 30 minutes at a slight boiling state, then the heating is stopped and immediately put in the oven in the same manner as the first liquid. 2500 ml of the second liquid was obtained.

However, by adjusting the extraction time, the yield of the second liquid when combined with the first liquid is adjusted to be less than the target product yield.

Further, the first liquid and the second liquid are mixed and filtered using a filter cloth or filter paper in a conventional manner to adjust the target yield to 5000 ml, which is used as a liquid seasoning according to the present invention.

If necessary, when filling a container such as a bottle, the product is sterilized together with the container before or after filling, and subjected to processing such as cooling while being sealed.

Example ■ (a) Mixing ratio before extraction of the first liquid Dextrin sugar alcohol 900g Water 2900ml 250g of dried bonito flakes (B) Mixing ratio before extraction of the second liquid First liquid extraction filtration residue (total amount) 450g Water 5000ml Example Dextrin sugar alcohol was used in place of DE18 dextrin powder in I, and extracted and filtered in the same manner to obtain 2,600 ml of the first liquid and 2,500 ml of the second liquid, and mixed and filtered in the same manner to obtain a target yield of 5,250 ml. Use as a seasoning.

Bottling etc. were carried out in the same manner as in Example (2). Example ■ (a) Mixing ratio before extraction of first liquid DE18 dextrin powder 250g Sorbitol (sugar alcohol) 70% liquid 350g Salt 250g Bonito extract powder 50g Water 2800ml
l Bonito flakes 250g (b) Mixing ratio before second liquid extraction First liquid extraction filtration residue (total amount) 450g Water 5000ml First, add salt and bonito extract powder to water and dissolve, then DE18 dextrin powder and sorbitol 70 % volume solution, extracted and filtered in the same manner as in Example ① to obtain 2,650 ml of the first liquid and 2,650 ml of the second liquid, and mixed and filtered in the same manner to adjust the target yield to 5,500 ml according to the present invention. Use as a liquid seasoning.

Next, other embodiments according to the present invention will be described.

Example ■ The mixing ratio of the materials used is 3000 ml of the liquid seasoning obtained in Example ■, 1250 ml of soy sauce, 750 ml of mirin,
Sodium glutamate 15g, sugar 100g, salt 25g
Using 2500 ml of water, first mix soy sauce, mirin, and sugar according to the mixing ratio in a heating container, heat and dissolve while stirring, and after boiling, stop heating and leave to cool.

Separately, put aqueous salt and sodium glutamate into a heating container, heat and dissolve while stirring, and once it boils, stop heating.

Next, both liquids and the liquid seasoning obtained in Example ① were added, mixed and heated, and when it boiled, the heating was stopped and allowed to cool, and the mixture was filtered using a filter cloth or filter paper in the usual manner to adjust the target yield to 7,500 ml. A liquid seasoning is obtained as a dipping sauce for udon, soba, etc.

If necessary, when filling containers such as bottles, the container is sterilized together with the container before or after filling, and the product is made into a product by cooling or other treatment while keeping the container sealed.

Example ■ The proportions of the materials used are: 3000 ml of the liquid seasoning obtained in Example ■, 3000 ml of soy sauce, 1500 ml of mirin.
, 900g sugar, 300g salt, 5 ml of sodium glutamate
0g, put soy sauce, mirin, sugar, salt, and sodium glutamate in a heating container according to the mixing ratio, heat and dissolve while stirring, and when it boils, stop heating and leave to cool.

The liquid seasoning obtained in Example 2 was added to this, mixed and heated, and when it boiled, the heating was stopped and allowed to cool. After filtering in the same manner as in Example 2, the yield was adjusted to 8000 ml and sukiyaki etc. Obtain liquid seasoning.

In addition, this sukiyaki warishita has a strength that needs to be diluted twice before use.

Bottling and the like are carried out in the same manner as in Example (2).

As explained in detail above, the fish flavored liquid seasoning obtained by the present invention does not suffer from flavor deterioration due to oxidation or dissipation or moisture absorption and solidification unlike conventional dry flavor seasonings, and does not suffer from the inconvenience caused by moisture absorption and solidification, unlike conventional dry seasonings. There is no deterioration in flavor or the occurrence of liquid seasonings that use fish flakes, and the fish flakes can be cut, cut, crushed, extracted, filtered, and added to food materials such as seasonings. It is convenient because it can be used immediately without the hassle and complexity of mixing, and it has a rich fish flavor.

Claims (1)

[Claims] 1. Fish flakes that have been pretreated by cutting, cutting, crushing, etc. in a conventional manner are added to an aqueous solution or a seasoning solution containing at least dextrin or/and a sugar alcohol, extracted, and then filtered. A fish characterized by obtaining a first liquid, then adding water to the filtration residue of the first liquid, extracting it again, filtering it to obtain a second liquid, and mixing the first liquid and the second liquid. A method for producing a liquid seasoning flavored with knotweed. 2 The liquid seasoning obtained by the above manufacturing method is used as the base liquid,
2. The method for producing a liquid seasoning flavored with fish flakes according to claim 1, wherein the base liquid is appropriately added and adjusted with various food materials.