JPH0439978B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to an extract of fish flakes such as dried bonito flakes, which has the characteristic and excellent palatability of freshly shaved fish flakes without altering or deteriorating the flavor (aroma and taste). The present invention relates to a significantly improved fish flake extract that has a strong flavor and can maintain its excellent flavor balance with excellent aroma retention, taste connectivity, and storage stability. More specifically, the present invention relates to a fish flake extract obtained by extracting fish flakes with water and/or a water-miscible organic solvent, wherein the extraction is carried out in the presence of cyclodextrin and/or a water-miscible organic solvent. The present invention relates to a fish extract characterized by being an extract obtained by adding cyclodextrin to the extract. For example, to make the broth of fish flakes such as bonito flakes (in the present invention, the name includes fish flakes and dried sardines), the fish flakes are shaved thinly with a shaving tool each time they are used, and heated. It is said that the flavor is best if it is leached in water for a short time. In recent years, for ease of use, products that have been cut into thin flakes and packed in non-breathable packaging materials together with an inert gas and/or an oxygen absorber have been commercially available and used. However, flaky or other finely divided fish flakes have a significantly increased surface area, so they are highly sensitive to the effects of flavor modulation or alteration factors such as heat, light, and oxygen. In reality, it is difficult to avoid undesirable changes in flavor, and while it has the advantage of ease of use, it also has problems with its flavor, making it difficult to be completely satisfied. Furthermore, the demand for granular or liquid seasonings, for which demand has been increasing recently, is obtained by cutting, pulverizing, and finely dividing the fish flakes, then heating and extracting the resulting material with water or hydrous alcohol, and then concentrating or powdering the resulting extract. It is manufactured by appropriately blending chemical seasonings, salt, sugars, extracts and hydrolysates of marine and/or terrestrial plants and animals, and the like. However, in the production of such granular or liquid seasonings, subtle changes in processing conditions such as the ratio of fish flakes to water, heating temperature and time, etc. during the heat extraction treatment of the fragmented fish flakes are required to improve the quality of the extract. It is difficult to obtain the desired extract with good quality reproducibility because it has a large influence on the flavor that cannot be ignored. Furthermore, there are inconveniences such as oxidation by air during operations such as filtration and centrifugation to remove insoluble matter from the extraction treatment system, and the escape of light volatile aroma components during concentration and powdering of the obtained extract. This cannot be avoided, and as a result, the characteristic favorable aroma of fish flakes is lost and the aroma balance is deteriorated. As an improved manufacturing method for the above-mentioned fish flavored liquid seasoning, the proposal of JP-A-57-144958 is known. According to this invention, after extracting fish flakes that have been subjected to pre-segmentation treatment such as cutting, chopping, and crushing using conventional methods, to an aqueous solution or seasoning solution containing at least dextrin and/or sugar alcohol, A fish characterized by obtaining a first liquid, then adding water to the excess 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 has been proposed. However, the use of dextrin and/or sugar alcohol in this proposal aims to obtain the effect of suppressing volatilization of aroma components by utilizing the effect of emulsification or partial solubilization of the lipids in the fish flakes extract components by dextrin and sugar alcohol. However, it is not useful for essentially solving the drawbacks of the conventional fish extracts mentioned above regarding the liquid seasoning. Therefore, this proposal does not disclose or suggest cyclodextrin, which is different in chemical structure and action from dextrin. The present inventors have conducted research in order to provide a fish extract that can overcome the technical defects and disadvantages of the fish extract as described above. As a result, a fish flake extract obtained by extracting fish flakes with water and/or a water-miscible organic solvent, wherein the extraction is performed in the presence of cyclodextrin and/or the extract is mixed with cyclodextrin. The fish flakes extract obtained by adding the above strongly retains the flavor characteristic of freshly shaved fish flakes and has excellent palatability, and combines that excellent flavor balance with excellent flavor retention and The result is a significantly improved fish extract that maintains long-lasting flavor and storage stability.
It has been discovered that a fish flakes extract can be obtained that contains aroma and flavor components with a favorable flavor balance of fish flakes stock in high yield and with good quality reproducibility, without flavor modulation or deterioration. Ta. Furthermore, it is presumed that cyclodextrin is an additive that is different from dextrin in both its chemical structure and action and effect, but the above-mentioned fish extract of the present invention can be obtained by concentration under reduced pressure, Concentrates or dried products that have excellent flavor persistence and storage stability without causing disadvantages such as volatilization, alteration or deterioration of flavor, or change in balance even when concentrated or dried by means such as spray drying or freeze drying. I learned how to give things. Later, regarding the fish flakes extracts of Example 3 and Comparative Example 3, as shown in Reference Example 3, the fish flakes extract of the present invention was compared to the comparative extract obtained in the same manner except that dextrin was used instead of cyclodextrin. It has been found that it has unexpectedly superior effects compared to other products. Therefore, an object of the present invention is to provide a fish extract that exhibits outstanding improved properties. The above objects and many other objects and advantages of the present invention will become more apparent from the following description. Fish flakes that can be used to produce the fish flakes extract of the present invention include various fish flakes as well as dried sardines that may or may not be boiled. Examples of fish flakes include, for example, dried fish such as bonito, skipjack tuna, mackerel, sardines, horse mackerel, tuna, and saury, dried sardines, and any mixture thereof; can be used in the form of any finely divided products such as cut, crushed, chopped, crushed, powdered, etc., or can be used as is if it is small. Examples of water-miscible organic solvents that can be used in the production of the fish extract of the present invention include alcohols such as methanol, ethanol, n-propyl alcohol, isopropyl alcohol, propylene glycol, glycerin, sorbitol, maltitol, xylitol, and acetone. , tetrahydrofuran, and any mixture thereof. Among these, ethanol, propylene glycol, glycerin, and any mixture thereof can be more preferably exemplified. Further, as the cyclodextrin that can be used for producing the fish extract of the present invention, a cyclic dextrin in which 6 to 8 units of d-glucose are linked in a cyclic α-1,4 manner can be exemplified. For example, α-cyclodextrin has 6 constituent units, β has 7 constituent units,
-cyclodextrins, eight γ-cyclodextrins and mixtures thereof. The extraction operation and extraction conditions for obtaining the fish extract of the present invention can be selected as desired, but
For example, about 1 to about 200 parts by weight of water and/or a water-miscible organic solvent per 1 part by weight of the above-mentioned fish flakes, and about 0.05 to about 30% by weight of the solvent, preferably, About 0.5 to about 5% by weight of cyclodextrin can be added and extraction can be carried out under stirring or standing conditions. The extraction temperature and time can be changed and selected as appropriate, for example, at room temperature to the boiling point temperature of the solvent used under atmospheric pressure conditions, or at room temperature to about 150°C under naturally occurring pressure or pressurized conditions in a closed container. For example, temperatures and times may range from about 1 minute to about 72 hours. After performing the extraction process in this way, water and/or A hydrous water-miscible organic solvent extract can be obtained. As desired,
Further adding water or a water-containing water-miscible organic solvent and cyclodextrin to the insoluble solid residue,
You can extract it by repeating the same operation. The extraction process as described above can be performed by any method such as a batch method, a continuous method, a multi-stage method, or an appropriate combination thereof. For example, a column extraction method is used in which fish are packed in an extraction column and water and/or a water-miscible organic solvent is continuously or intermittently introduced from the top or bottom of the column for single or multi-stage extraction. be able to. In the present invention, in addition to the extraction treatment method as exemplified above, for example, water or a water-miscible organic solvent of about 1 to about 200 times the weight is added to 1 part by weight of fish. , at room temperature to the boiling point temperature of the solvent used under atmospheric pressure conditions, or at room temperature to about 150°C under naturally occurring pressure or pressurized conditions in a closed container.
For example, an extraction process is performed by stirring or standing for about 1 minute to about 72 hours, and then, if necessary, insoluble solid residues are removed using filtration, centrifugation, squeezing, or any other solid-liquid separation means. For liquid,
For example, about 0.05 to about 30% by weight, preferably about 0.5
Adding ~5% by weight of cyclodextrin;
For example, it can be carried out by stirring at room temperature to about 100° C. for about 1 minute to about 4 hours, and if desired, filtration, centrifugation, etc. may be repeated repeatedly. In the present invention, the extract obtained as described above can be concentrated by any means such as distillation, freeze concentration, etc., if desired.
Distillation can be carried out under either normal pressure or reduced pressure, but it is more preferable to carry out under reduced pressure at a low temperature, for example, under reduced pressure of about 5 to about 750 mmHg and at about 50 ° C. or less. can do. Furthermore, in the present invention, in addition to cyclodextrin, sugars, dextrin, starch,
Any excipients such as gum arabic, gelatin, casein, vegetable proteins and mixtures thereof may be added, and the fish extract containing such excipients may be subjected to any drying means such as spray drying, freeze drying, etc. It can be made into powder or granule form. In addition, when concentrating or drying as described above, various food materials such as chemical seasonings, salt, sugars, animal and plant extracts, soy sauce, animal and plant protein hydrolysates, and animal and plant materials can be added to the fish extract of the present invention as a base. Dry powders and other food materials can optionally be added. The fish extract according to the present invention can be suitably used as a powder, granule, or liquid seasoning by mixing with the above-mentioned food materials.
It can be used in a wide range of fields such as Japanese soups, soups, noodle soups, tsukudani, pickles, and retort foods. Some embodiments of the present invention will be explained in more detail below with reference to Examples. Example 1 700 g of a 0.5% by weight aqueous solution of β-cyclodextrin was added to 100 g of ground bonito flakes, and the mixture was heated at 95° to 100°.
After stirring and extracting at ℃ for 30 minutes, insoluble solids were separated by centrifugation. 400 g of a 0.5% by weight aqueous solution of β-cyclodextrin was added to the residue, extracted again under the same conditions, and obtained by the same operation. Combine the extracted liquid with the above extract to obtain the total bonito extract.
Obtained 1026g. (Product No. 1 of the present invention) Comparative Example 1 1020 g of a bonito water-saving extract was obtained under the same conditions as in Example 1 except that β-cyclodextrin was removed. (Comparative product No. 1) Reference example 1 Dissolve 25 ml of soy sauce, 8 g of sugar, and 8 g of table salt in water and add 1 to the soy sauce. Inventive product No. 1 and Comparative product No. 1.
Prepare mentsuyu by adding 400ml of each of 1.
A sensory test was conducted by 20 well-trained sensory testers, and the results are shown in Table 1. As is clear from the results in Table 1, the product of the present invention was superior to the conventional water-extracted product at a significance level of 0.1%.

[Table] Example 2 A mixture of 70 g of crushed bonito flakes and 30 g of crushed mackerel was packed in a glass column with a diameter of 4.5 cm and a height of 20 cm, and the outside was kept warm with 20 wt% ethanol heated to 60°C. was pumped from the bottom of the column at a rate of 10 ml per minute, and 850 g of fish extract was collected. Next, 400 g of the extract was taken, and toyoderin-L (trade name, manufactured by Toyo Jojo KK, liquid cyclodextrin, solid content 20%, α-CD 31.5%,
Add 10g of β-CD13.5%, γ-CD8%, and 47% other dextrins) and concentrate under reduced pressure using a rotary evaporator at a bath temperature of 45 to 50°C and a vacuum degree of 35 to 40 mmHg, and the soluble solid content is 20%. Fish extract concentrate
51 g was obtained (inventive product No. 2). Comparative Example 2 400 g of the fish extract obtained in Example 2 was taken and concentrated under the same conditions as in Example 2 to obtain 50 g of a fish extract concentrate. Reference Example 2 The fish flake extract concentrates obtained in Example 2 and Comparative Example 2 were diluted 20 times with hot water at about 75°C, and 20 well-trained sensory testers tested them as in Reference Example 1. Table 2 shows the results of a similar sensory evaluation.

[Table] Good lance

[Table] As is clear from the results in Table 2, the product of the present invention was superior to the conventional product concentrated under reduced pressure at a significance level of 0.1%. Example 3 1000 g of a 1% by weight aqueous solution of β-cyclodextrin was added to a mixture of 50 g of crushed bonito flakes, 30 g of crushed Muneta flakes, and 20 g of crushed mackerel flakes, and the mixture was heated at 95 to 100°C.
After stirring and extraction for 2 hours, insoluble solids were separated by centrifugation. 950 g of fish flakes extract was obtained. (Product No. 3 of the present invention) Comparative Example 3 An aqueous solution containing 1% by weight of dextrin [Pinedex No. 2; (trade name, manufactured by Matsutani Kagaku Kogyo KK, DE10-12)] instead of β-cyclodextrin in Example 3. 955 g of fish flakes extract was obtained under the same conditions except that the same conditions were used. (Comparative product
No. 3) Reference Example 3 The fish extracts obtained in Example 3 and Comparative Example 3 were diluted twice with hot water at about 75°C and tested by 20 well-trained sensory testers as a reference example. Table 3 shows the results of the sensory evaluation conducted in the same manner as in 1.

[Table] As is clear from the results in Table 3, the product of the present invention:
It was superior to that extracted using dextrin at a significance level of 0.1%.

Claims (1)

[Claims] 1 A fish flake extract obtained by extracting fish flakes with water and/or a water-miscible organic solvent, wherein the extraction is performed in the presence of cyclodextrin and/or cyclodextrin is added to the extract. A fish flake extract characterized by being an extract obtained by.