JPH0426826B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing a solid seasoning using poultry or livestock meat as a raw material. In the West, bouillon base is common as a seasoning made from meat, and in the East, ``hot water'' has been used for a long time as a base for Chinese cuisine. In Japan, in recent years, the use of meat extracts has been increasing in the field of factory-produced processed foods, but consumption in general households is still extremely small. This means that seasonings developed in the West, such as bouillon base, are only seasonings suitable for pure Western-style cooking, and are unlikely to become common seasonings for Japanese people. Seem. Therefore, the present inventors focused on the fact that all of Japan's traditional seasonings, such as miso, soy sauce, and bonito flakes, are made using fermentation methods. As a result of conducting various researches to see if it would be possible to produce seasonings that matched the tastes of the general public, they were successful in this and completed the present invention as detailed below. That is, the first aspect of the present invention is to add a high-molecular polysaccharide to poultry or livestock meat, mash it, mold it, then steam it, inoculate the resulting steamed product with filamentous fungi and ferment it. The second aspect of the present invention is a method for producing a solid seasoning, which is characterized by subjecting the processed material to a smoking treatment at any stage before inoculation of filamentous fungi in the above-mentioned treatment. A mixture of meat and liver is mashed, shaped, and then steamed, and the resulting steamed product is inoculated with filamentous fungi and fermented, and at any stage before the inoculation of filamentous fungi in the above process, the to-be-processed material is This is an invention of a method for producing a solid seasoning characterized by subjecting it to a smoking treatment. The third aspect of the present invention is characterized in that a high molecular weight polysaccharide is added to the mixture of meat and liver that is ground in the production method of the second aspect. It should be noted that the term "smoking" here includes all of the well-known methods for processing fish and animal meat, such as smoking, adding smoke crystals, adding liquid smoke, and treatments having the same effect as these. The present invention will be explained below in order of steps. The meat used as a raw material in the present invention may be any meat that is commonly used for human consumption, but chicken, pork, beef, etc. are advantageous because they are easily available and have good product quality. However, even with these meats, meats with high fat content are undesirable as they cause flavor deterioration due to fat oxidation or decomposition during the manufacturing process or during storage, so it is desirable that the fat content be 10% by weight or less. . Bone,
It is desirable to completely remove the skin from poultry meat. In the second and third inventions, the liver to be mixed with the raw meat is preferably one collected from chickens, pigs, cows, etc., for the same reason as described for meat; It is not necessary to combine liver and meat. Meat and liver should be fresh and raw if possible. In the case of the second and third inventions in which meat and liver are used in combination, the appropriate mixing ratio of liver to meat is 5 to 15%. By mixing the right amount of liver, the product becomes more umami and has a better flavor, but if the ratio of liver is too high, the flavor deteriorates due to the high amount of fat and sugar. As a result, organizations become more vulnerable. The meat or meat-liver mixture is ground using a suitable grinding machine until the whole becomes a homogeneous paste. If both meat and liver are used, the first stage of mashing is to mash both separately;
Thereafter, the two may be mixed and crushed to homogenize. In this grinding process, each raw material is ground and mixed uniformly, and at the same time, due to the action of enzymes contained in meat and liver, especially 5'-adenylic acid sulfur amino acid, the flavor component 5'- Inosinic acid monophosphate (hereinafter abbreviated as 5'-IMP) is produced. Therefore, it is desirable to carry out the mashing treatment under conditions that can advantageously utilize the enzyme action, that is, at approximately 30 to 35°C for approximately 20 to 60 minutes (mechanical mashing itself is performed in a shorter period of time). Even if the temperature is sufficient, it is desirable to continue mashing for the above-mentioned desired time, or to maintain the same temperature after mashing is stopped.) In the case of the first and third inventions in which a high-molecular polysaccharide is added, the appropriate addition rate is about 0.05 to 0.1% based on the total amount of meat and liver. When added, it is usually desirable to add it as an aqueous solution, and it may be added during the mashing process. Examples of high-molecular polysaccharides include agar, xanthan gum, guar gum, pectin, carrageenan, alginic acid or its salts, CMC (carboxymethyl cellulose),
Chitin etc. are suitable. The effect of this additive will be discussed later. The main purpose of the shaping performed after mashing is to facilitate the operations in the subsequent two steps of steaming and fermentation, so any shape can be used as long as it meets this purpose. However, the term "molding" as used herein means that a paste-like mashed material is formed into a predetermined shape using a mold or frame for molding, and is a solidified material that can maintain its shape by itself. It does not mean that The preferred molding shape will vary depending on the type of equipment for subsequent processing and how the final product will be used, but in most cases it may be molded into a tofu shape with a thickness of 2 to 6 cm. The molded product is steamed immediately after molding. When steamed, the molded product, which is essentially a paste-like mashed product, solidifies due to thermal denaturation of the protein, and becomes a molded product that can maintain its shape by itself. During this process, some of the water in the muscle tissue and liver tissue is drained out of the tissue, becomes drips, and separates from the molded product. The amount is about 30% of the raw materials used when there is a large amount.
reach. Drips contain taste substances, so they are lost, but if a polymeric polysaccharide is added during the mashing process, the amount of drips discharged will be reduced and the taste substances contained in the discharged drips will be lost. yield and quality of the product. After steaming, the molded product is separated from the drippings and then moved to the next step. Smoking is performed for the purpose of preventing oxidation of fat components, preventing excessive decomposition of proteins, preservatives, coloring, imparting smoke flavor, etc.
Or by processing equivalent to these. The smoking treatment is carried out by arranging the objects to be treated on a shelf in a smoking chamber and then hot smoking them with a commonly used smoking material (for example, cherry, oak, beech, etc.). In this case, after smoking for 2 to 4 hours using the usual method, stop the smoke generation, leave the material to be treated until the moisture content is averaged out, and then repeat the smoking process. It is economical and desirable to repeat the process until the content is approximately 30%. When liquid smoke or smoke crystals are used, the steamed material is added to a diluted liquid or aqueous solution (suitably with a solid content concentration of about 2 to 6%) of about 1 to 10%, depending on the concentration of the liquid to be treated. Soak for several hours, then 5
Leave to stand at ~10°C for about 8 to 14 hours, and then dry with hot air. Again, it is desirable to reduce the moisture content to about 30% by interval drying. In the case of a manufacturing method in which raw materials are crushed and molded, 0.02 to 0.1% of liquid smoke or smoke crystals may be added during crushing and subsequent processing may be carried out. The process of inoculating filamentous fungi onto the processed material, which has undergone all pre-treatments including smoking, and fermenting it is similar to the molding process in the bonito flakes production method. That is, fermentation decomposes fat and reduces water content to 15-20%, stabilizing the quality, and also decomposing proteins, increasing flavor components. As the filamentous fungus, Aspergillus glaucus or Alpergillus katsuobushi, which are used for producing bonito flakes, can be used. Inoculation of bacteria and fermentation are performed, for example, by the following method. That is, the sufficiently dried materials to be treated are first arranged on a shelf in a highly airtight fermentation chamber, and a seed solution (a dispersion containing about 10 ³ spores/ml of the above-mentioned bacteria) is sprayed onto them.
Thereafter, the temperature of the fermented material is adjusted to about 20-30°C and the relative humidity is about 75-85%, and fermentation is continued until the surface is completely covered with mycelium in 5-6 days. After removing the mycelium on the surface with a brush, dry air at about 30 to 35 degrees Celsius is sent to dry it, and then it is fermented again. If you repeat this operation 2 to 3 times, the moisture content will decrease to about 15 to 20%, so stop the fermentation at that stage.
Remove surface mycelia. In addition to the above-mentioned effect, adding a high-molecular polysaccharide in the process of crushing the raw materials has the effect of preventing cracks from occurring during the fermentation process. The solid seasoning produced as described above may be used by being shredded or crushed into chunks of appropriate size, but the most preferable usage is to make it into flakes like kezuribushi. be. In either case,
This seasoning can be mixed directly into foods, etc., or it can be extracted with hot water to make a seasoning liquid (so-called stock) and then added to foods, etc. Although the seasoning produced by the method of the present invention is made from meat, it has been subjected to smoking treatment and fermentation treatment using filamentous fungi, so it has an excellent flavor that matches the tastes of the Japanese general public. Therefore,
It can be widely used as a seasoning to sprinkle on soup stock or ohitashi for general soups and stews, and is also an excellent raw material for making various soups, liquid or solid compound seasonings, soba sauce, furikake, etc. It is something. The present invention will be explained below with reference to Examples. In addition, the sensory tests in the examples were conducted to evaluate overall taste (abbreviated as "overall"), strength of umami (abbreviated as "umami"), strength of off-taste (abbreviated as "miscellaneous taste"), and Regarding the goodness of fragrance (abbreviated as "fragrance"), a panel of 12 people (5 boys, 7 girls) gave the following five points.
It was judged on a graded scale. 2: Very good (or very strong) 1: Somewhat good (or somewhat strong) 0: Neutral -1: Somewhat bad (or somewhat weak) -2: Very bad (or very weak) However, ""Umami" means only the umami taste based on nucleic acid substances such as 5'-IMP and guanylic acid, and "miscellaneous taste"
refers to the umami flavor, which is mainly the taste of an amino acid aqueous solution, combined with sweetness and the taste of organic acids. Example 1 Chicken meat and chicken liver are separately mashed for 15 minutes, then both are mixed and mashed for an additional 10 minutes. The resulting paste-like mashed material is filled into a 5 cm x 8 cm x 20 cm mold and steamed for 15 minutes in a steamer at 100°C. After steaming, the solidified mashed material was taken out of the mold and smoked using beech wood for 2 hours.
Leave to stand for an hour, then smoke for an additional 3 hours. Next, an aqueous dispersion of Aspergillus spores (10 ³ spores/ml) was sprayed, placed on the shelves of the fermentation room, and fermented for 9 days at a temperature of 25°C and relative humidity of 75%.
Time drying - Ferment on a 6 day fermentation schedule. In the above manufacturing method, four types of solid seasonings obtained by varying the ratio of chicken liver to chicken were processed into flakes similar to kezuribushi, and 2g of each was added to boiling water.
It was treated with 100 ml for 5 minutes. Regarding the obtained hot water extract, total nitrogen, amino nitrogen, and 5′-IMP
was quantified, and further sensory tests were conducted. The results are shown in Table 1.

[Table] Compounded products

[Table] Example 2 In the same manufacturing method as in the case of the 5% chicken liver combination product in Example 1, 0.1%,
Solid seasonings were produced by adding 0.05% or 0.01% of various polymeric polysaccharides. In this case, the results of quantifying the amount of drips generated in the steaming process and the total nitrogen content in the drips are shown in Table 2, and the total nitrogen content and total nitrogen content of the flake hot water extract prepared in the same manner as in Example 1 The 5'-IMP contents are shown in Table 3. Furthermore, data of a control example in which no polymeric polysaccharide was added is added below each table. Example 3 0.5 g of sodium alginate was added to 1000 g of chicken meat, and the mixture was thoroughly mashed and then molded and steamed in the same manner as in Example 1. 3 steamed molded products
% smoked crystal solution for 12 hours and then left in the refrigerator overnight. It was then dried with hot air at about 90°C, inoculated with Aspergillus glaucus spores, and fermented at 28°C and 80% relative humidity. Fermentation is
The sequence was fermentation for 10 days, drying for 3 hours, and fermentation for 6 days. A hot water extract was prepared from the obtained solid seasoning in the same manner as in Example 1, and a sensory test was conducted. The results are shown in Table 4.

【table】

[Table] Table 4 Evaluation Item Score Overall 1.1 Umami 1.0 Miscellaneous Taste 0.7 Aroma 1.1 Example 4 100g of pork liver with the fat removed, 100g of pork liver,
After adding 0.5 g of guar gum and 0.8 g of smoked crystals and crushing for 15 minutes, each 350 g was formed into a tofu shape with a thickness of 5 cm and steamed at 100° C. for 20 minutes. Next, this was dried with hot air, then inoculated with Aspergillus glaucus spores, and fermented in the following order: fermentation for 10 days, drying for 3 hours, and fermentation for 6 days, to obtain solid seasoning A. In addition, 100 g of pork liver and 0.5 g of guar gum were added to 1000 g of the same pork as above, and the mixture was mashed, shaped, and steamed in the same manner as above. including)
After soaking for 10 hours, it was left in the refrigerator overnight. Thereafter, after drying with hot air, fermentation treatment is performed in the same manner as in the case of solid seasoning A to obtain solid seasoning B.
I got it. For each seasoning, a hot water extract was prepared in the same manner as in Example 1, and analysis and sensory tests were conducted. The results are shown in Tables 5 and 6. Table 5 Total Nitrogen Content 5'-IMP Content Seasoning A 37.5 14.2 Seasoning B 37.5 13.8 (Note: Units are mg/100ml) Table 6 Sensory test score Comprehensive aroma , flavor, miscellaneous flavor Seasoning A 1.4 1.1 1.5 1.3 Seasoning B 1.5 1.1 1.4 1.3 Example 5 1000 g of beef, 100 g of beef liver, 0.5 xanthan gum
g and 0.8 g of smoked crystals and mash for 30 minutes.
Thereafter, molding, steaming and fermentation are performed in the same manner as in Example 1 to obtain a solid seasoning. In the above production method, hot water extracts were prepared in the same manner as in Example 1 for products obtained by varying the mashing temperature, and analyzes and sensory tests were conducted. The results are shown in Tables 7 and 8. Table 7 Table 5' - IMP content (mg/100ml) 20℃ treatment area 12.5 35℃ treatment area 14.1 50℃ treatment area 8.7 Table 8 Sensory test overall score Aroma Umami Miscellaneous taste 20℃ treatment area 1.3 1.2 1.1 1.1 35℃ Treatment area 1.4 1.5 1.0 1.3 50℃ treatment area 1.2 0.8 0.9 1.1 Example 6 1000g of chicken, pork or beef was added to their livers.
100g, sodium alginate 0.5g, smoked crystals 0.5
mash with g for 30 minutes at 35℃. Thereafter, after being stored at the same temperature for a certain period of time, molding, steaming and fermentation are performed in the same manner as in Example 4 to obtain a solid seasoning. In the above production method, a hot water extract was prepared in the same manner as in Example 1 for the products obtained by variously changing the raw materials and the storage time after grinding, and 5'-
IMP was quantified. The results are shown in Table 9.

【table】

Claims (1)

[Scope of Claims] 1. Adding a polymeric polysaccharide to the meat of poultry or livestock, mashing it, shaping it, then steaming it, inoculating the resulting steamed product with filamentous fungi, and fermenting it;
and a method for producing a solid seasoning, which comprises subjecting the object to be smoked at any stage before inoculation of filamentous fungi in the above treatment. 2. The manufacturing method according to claim 1, wherein the smoking treatment is performed by smoking or adding smoke crystals or liquid smoke. 3. The manufacturing method according to claim 1, wherein the filamentous fungus is Aspergillus glaucus or Aspergillus katsuobushi. 4. The production method according to claim 1, wherein the polymeric polysaccharide is any one of agar, xanthan gum, guar gum, pectin, carrageenan, alginic acid or a salt thereof, carboxymethylcellulose, and chitin. 5. Mashing a mixture of poultry or livestock meat and liver, then shaping it, then steaming it, inoculating the resulting steamed product with filamentous fungi and fermenting it, and optionally before inoculating the filamentous fungus in the above treatment. 1. A method for producing a solid seasoning, which comprises subjecting a material to be smoked to a smoking treatment in the step. 6. The manufacturing method according to claim 5, wherein the smoking treatment is performed by smoking treatment or by adding smoke crystals or liquid smoke. 7. The manufacturing method according to claim 5, wherein the filamentous fungus is Aspergillus glaucus or Aspergillus katsuobushi. 8 Adding a high molecular weight polysaccharide to a mixture of poultry or livestock meat and liver, mashing it, and then shaping it,
The solid seasoning is then steamed, and the resulting steamed product is inoculated with filamentous fungi and fermented, and the processed material is subjected to a smoking treatment at any stage before inoculation of the filamentous fungi in the above treatment. Manufacturing method. 9. The manufacturing method according to claim 8, wherein the smoking treatment is performed by smoking treatment or by adding smoke crystals or liquid smoke. 10. The production method according to claim 8, wherein the filamentous fungus is Aspergillus glaucus or Aspergillus katsuobushi. 11. The production method according to claim 8, wherein the polymeric polysaccharide is any one of agar, xanthan gum, guar gum, pectin, carrageenan, alginic acid or a salt thereof, carboxymethyl cellulose, and chitin.