JPH0614843B2 - Stabilization method of seafood or meat extract flavor - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION <Industrial field of application> The present invention relates to a method for stabilizing an extract flavor of seafood or meat.

<Prior Art> Fish and shellfish extracts are used as seasonings in various foods and drinks, and the purpose is to impart the flavor to the foods and drinks as well as the taste of the extracts.

For example, the purpose of using the crab extract is to impart a crab flavor and a crab flavor to foods and drinks to which it is added, and the beef extract is intended to impart a beef flavor together with a beef flavor.

<Problems to be Solved by the Invention> In order to meet these demands, various seafood extracts and meat extracts have been marketed, but aside from their tastes, the flavor changes with time and decrease, which is not always satisfactory. No state extract is provided.

<Means for Solving Problems> The present inventors studied the flavor of the extracts, which was studied in the extract for a long period of time without volatilization, and when sugars were added to the extracts, It was found that the addition of saccharides at a certain concentration or higher changes the physical properties of the extracts and at the same time makes the extracts almost odorless.

The present invention has been completed on the basis of such findings, and a seafood extract or a meat extract has a final concentration of
It is a method for stabilizing an extract flavor of seafood or meat, which is characterized by adding and mixing sugars so as to be 45% or more.

The seafood extract that can be used in the present invention that specifically describes the present invention is an extract of shrimp, crab, sardines, tuna, skipjack, bonito flakes, oysters, etc., and meat extracts are cattle, pigs, chickens. And the like.

These extracts are usually an aqueous solution obtained by adding water to a raw material of seafood or livestock meat under normal pressure or pressure and heating to extract water-soluble components, or concentrated under reduced pressure or membrane concentration. Things etc. Other than this, processed aquatic products, waste liquor that is cured prior to the production of canned food,
It is also possible to use a cooking liquid and a concentrate thereof, or a hydrolyzate of seafood or livestock meat, for example, a hydrolyzate of hydrochloric acid.

Examples of sugars added to the extracts include monosaccharides such as glucose, fructose, galactose, maltose, and sucrose, disaccharides, and trisaccharides, as well as water-soluble starch hydrolysates having various DEs, such as starch syrup and dextrin. And the like. These saccharides can be used by appropriately selecting one kind or two or more kinds.

As for the method of adding saccharides, the saccharides are gradually added to the extract maintained at room temperature to 70 ° C. and stirred. If desired, in addition to viscous gums such as guar gum, locust bean gum, tragacanth gum, karaya gum, carrageenan, xanthan gum, etc., proteins such as casein, sodium caseinate, soybean protein, gluten, egg white and gelatin may be added together. Further, if desired, salt, amino acid, nucleic acid, chemical seasoning such as organic acid salt, animal and vegetable oils and fats, food coloring, flavoring agent and the like can be added.

The amount of saccharide added varies slightly depending on the type of extract, but at least 45% or more as the final sugar concentration, preferably
55% or more is required.

When sugars are added to the extracts, the viscosity of the extracts gradually increases, and when the sugar concentration is 45% or more, the physical properties of the extracts change from liquid to paste. This product has a sensually almost no flavor.

The extracts thus obtained re-express flavor by diluting with water or the like to reduce the sugar concentration.

Although it is not known by what action such a state occurs, a microhydrophobic region is probably formed by hydrogen bonds between sugar molecules in a high-concentration sugar liquid. By adsorbing and orienting the protein molecules in the extract to the hydrophobic region, mixed micelles having an enhanced hydrophobic region are formed. It is speculated that the flavor molecules of the extract are trapped in the hydrophobic region of this mixed micelle, and the flavor is not perceptually felt.

An experimental example is shown below.

Experimental Example Sucrose was added to a commercially available crab extract (produced by Yaizu Suisan Kogyo Co., Ltd.) to adjust the final sugar concentration to 10 to 60%, and the sensory evaluation (flavor (1)) and viscosity of these were measured. The results shown in the table were obtained.

Put each sample in a Petri dish and leave it open in a thermostatic chamber at 30 ° C.
After standing for 30 days, these were diluted 5 times with water and the strength of the flavor was subjected to a sensory evaluation (flavor (2)).
The results shown in the table were obtained.

As is clear from the above experimental example, the final concentration of saccharide was 45%.
The flavor of the extract thus added is retained in the extract without being volatilized, and a strong flavor is expressed by diluting with water or the like to reduce the sugar concentration, and therefore the present invention provides stabilization of the extract flavor. The method can be effectively used in various food industries.

In addition, although the sugar-added extracts are in paste form,
Even if it is vacuum dried or freeze-dried as it is to obtain a powdery form, the effect is the same. Therefore, it may be used as a powder type depending on the application.

<Example> An example is shown below.

Example 1 Sugar was added to various commercially available extracts shown in Table 2 with stirring until the final concentration was 50% or more, and mixed to obtain an extract paste.

These extract pastes were spread on a petri dish, allowed to stand at room temperature for 3 months, diluted 5 times with water, and subjected to flavor sensory evaluation. The results shown in Table 2 were obtained.

Example 2 Skipjack was extracted with hot water to obtain a bonito extract. The extract is membrane concentrated and dextrin is added to this as the final concentration.
The bonito flakes extract paste was obtained by adding 50% or more.

The extract paste was vacuum dried to obtain a powder-type extract powder.

After leaving these extract pastes and extract powders for 3 months in an open state, 20% was added to commercially available concentrated soy sauce, and the flavor of the soy sauce was subjected to a sensory evaluation to find that the soy sauce had a strong bonito flavour.

[Brief description of drawings]

The accompanying drawings show the relationship between the sugar concentration in the extract and the viscosity in the experimental examples.

Claims (1)

[Claims] 1. A final concentration of 45% in seafood or meat extract
A method for stabilizing a seafood or meat extract flavor, which comprises adding and mixing sugars as described above.