JPH11243901A - Solid seasoning - Google Patents

Abstract

PROBLEM TO BE SOLVED: To prepare a solid seasoning capable of actively exhibiting flavor of dried fish even in the case where it is compounded with a seasoning, which has flavor-masking effect, like a seasoning having high contents of fermented seasonings and spices like miso or soy sauce, especially unrefined soy sauce. SOLUTION: This solid seasoning of powdery or granular state is obtained by adding a partially decomposed starch to a dried fish oil, which has been prepared by extracting dried fish with an alcohol, and stirring them.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a solid seasoning obtained by adding a partially decomposed product of starch to an oil obtained from fish segments and stirring the oil.

[0002]

2. Description of the Related Art Conventionally, powdered and granulated solid seasonings and liquid seasonings having a fish knot flavor have been commercially available. It is used as a seasoning. In recent years, there has been a demand for the development of a seasoning that combines the imparting and seasoning of fish knot flavor to simplify cooking and shorten the cooking time, and the above fish knot flavor seasoning is used as a flavor ingredient in other seasonings. It is used in combination. However, the solid seasoning and liquid seasoning of the above-mentioned fish knot flavor, when added to a normal seasoning, a seasoning that enhances the aroma of these fish knots is obtained, for example, miso and soy sauce, in particular. When blended with a seasoning that has a masking effect on aroma, such as a brewed seasoning such as soy sauce moromi or a seasoning with a high spice content, this seasoning with fish-bunch flavor is water-soluble. However, it has a disadvantage that it dissolves in the added seasoning and masks the fragrance of the fish knots, which makes the fragrance of the fish knots inconspicuous.

[0003]

DISCLOSURE OF THE INVENTION The present invention relates to a seasoning having a masking effect on aroma such as a seasoning rich in fish knots and a seasoning containing a large amount of brewing seasoning and spices. An object of the present invention is to obtain a solid seasoning in which the fragrance of fish knots is enhanced.

[0004]

Means for Solving the Problems The present inventors have conducted intensive studies in order to solve the above-mentioned problems, and as a result, a solid seasoning obtained by adding a partially decomposed product of starch to fish knot oil and stirring the resulting mixture is as follows: Miso, even when added to brewing seasonings such as soy sauce and seasonings with a high content of spices, knowing that it is a solid seasoning that brings out the aroma of the fish knots it has, based on this knowledge, the present invention completed. That is, the present invention is a solid seasoning obtained by adding a partially decomposed product of starch to fish knot oil and stirring the resultant.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION The fish knot oil used in the present invention includes fish knots such as bonito, soda knot, tuna knot, saba knot, horse mackerel, sardine etc. or boiled fish such as sardine, mackerel, horse mackerel and the like. An oil obtained by extracting a dried product or the like, alone or as a mixture, and an organic solvent such as chloroform, acetone, ether or hexane, preferably a lower alcohol, more preferably a hydrated alcohol. Oil obtained by extraction with oil.

[0006] More preferably, Japanese Patent Publication No. 49-1271
No. 1 gazette oil obtained by the method described in Japanese Patent Publication No. In other words, fish knots or dried fish are ground or flaked, and for example, a 50-80% by weight aqueous alcohol is added thereto, and the mixture is heated under reflux or immersed for extraction, and then the extraction residue is separated. Obtain an extract. Next, after removing the alcohol from the extract under reduced pressure, the extract is allowed to stand to obtain fish knot oil in the upper layer. In addition, the aqueous solution of the lower layer part is normally used as an aroma extract of fish knots. The thus obtained fish knot oil is a paste-like oily substance which is rich in fish knot and has a solid content of about 40 to 80% by weight. The amount varies depending on the type of fish knot, the place of production, the production method, and the like.
% By weight.

[0007] The starch partially decomposed product is obtained by converting starch into a starch molecule using a mineral acid such as hydrochloric acid or sulfuric acid or an oxidizing agent such as sodium hypochlorite, hydrogen peroxide or ammonium persulfate while leaving the starch grains. Is partially degraded starch, has the same appearance as untreated starch, does not swell in cold water, gelatinizes by heating in the presence of water, and has a lower viscosity than the original starch This starch is used as the paste liquid of the above. The starch partially decomposed product suitably used in the present invention is an octenylsuccinic acid starch decomposed product and / or a starch partially decomposed product obtained by decomposing potato starch as a main raw material with sodium hypochlorite. "Lactway", "Lactway-2", "Lactway-3", "Pine Flow" and the like.

The proportion of the partially decomposed starch to be added to the fish knot oil is an arbitrary amount at which the fish knot oil becomes solid, but is preferably 40 to 300% by weight based on the fish knot oil. Preferably it is 60 to 260% by weight.

Further, since the present invention is a seasoning, an appropriate amount of an additive for reinforcing flavor, saltiness, sweetness, umami, sourness, nutrients and the like is appropriately used. For example, fine powder of fish knots, flavors such as seafood extract, umami enhancer, salt, sweeteners such as sugar, fructose, glucose, starch syrup, various oligosaccharides, synthetic sweeteners, sodium glutamate, nucleic acid seasoning Ingredients, various amino acids, umami seasonings such as sodium succinate, citric acid, acidulants such as malic acid, various vitamins, minerals, nutritional supplements such as dietary fiber, sodium bicarbonate, pH adjusters such as sodium citrate, Examples include preservatives such as sorbic acid and sorbate, surfactants such as glycerin fatty acid ester, sorbitan fatty acid ester and sucrose fatty acid ester, and edible oils and fats, spices and coloring agents.

[0010] In addition, the dispersibility, solubility,
Additives such as α-linked cross-linked starch, dextrin, crystalline cellulose, cyclodextrin and the like are appropriately used for controlling the hygroscopicity. Further, a coating agent such as a protein is also used for stabilizing the particles of the solid seasoning of the present invention. For example, zein (also called zein), which is a corn protein, is suitably used.

The above additives may be added to fish knot oil or partially decomposed starch, depending on the nature of the additive, or may be added when mixing fish knot oil and partially decomposed starch. May be.

Next, an operation of adding a partially decomposed product of starch to fish knot oil and stirring the mixture may be performed by adding fish knot oil to the partially decomposed product of starch. The stirring operation is performed at a temperature at which the partially decomposed starch is not gelatinized, that is, about 40 ° C. or less, and it is preferable to perform the stirring at room temperature. The degree of stirring depends on the shape and size of the wings of the apparatus used, but is about 500 to
4,000 rpm, preferably 1,000 to 3,500 r
pm, and if it is too slow, it tends to be non-uniform, and if it is too fast, it tends to be clay due to heat generation. For this reason, preferable devices include, for example, a silent cutter, a hood processor, a high-speed mixer, a vertical granulator, and the like.
And when using the said apparatus, stirring time is 30 seconds-
It is 15 minutes, preferably about 1 to 5 minutes.

A solid seasoning having a desired particle size can be obtained mainly by adjusting the amount of the partially decomposed starch and the stirring speed. In other words, a seasoning with fine particles can be obtained by increasing the amount of the partially decomposed starch and increasing the stirring speed, and conversely, by decreasing the amount of the partially degraded starch and lowering the stirring speed, a seasoning having a large particle size can be obtained. Is obtained. The solid seasoning of the present invention thus obtained has an action of masking aromas such as miso, brewed seasoning such as soy sauce, especially soy sauce moromi, or a seasoning having a high content of spices, as well as ordinary seasonings. It is a seasoning that brings out the aroma of the fish knot even when used as a seasoning having

[0014]

Next, the present invention will be described with reference to examples.

Example 1 1 kg of flaked bonito was added to 80 kg
5 kg of ethanol (5 times the weight of the raw material) was added thereto, and the mixture was immersed overnight at room temperature. This was separated into an extract and an extraction residue, and the extract was removed under reduced pressure to remove alcohol. ,
This was allowed to stand to obtain 112 g of bonito oil which floated in the upper layer. To 90 g of this bonito oil, a mixture of 10 g of bonito fine powder (manufactured by Maruhachi Muramatsu Co., Ltd.), 30 g of sodium glutamate, 3 g of nucleic acid seasoning, and 200 g of Lactway-3 (manufactured by Matsutani Chemical Industry Co., Ltd.) was added. -DL
1500r using C-7S type (manufactured by Cuisinart)
pm, and stirred at room temperature for 2 minutes to obtain granules. The granules were immersed in 150 g of a 90 wt% ethanol solution of 2 wt% Tween DP (manufactured by Showa Sangyo Co., Ltd.), and then dried in an electric vacuum dryer (Koshiji Shokai Co., Ltd.). ), And dried under reduced pressure at 60 ° C and 100 mmHg for 60 minutes to obtain 294 g of the granular seasoning of the present invention rich in aroma of bonito.

Next, 5 g of the seasoning of the present invention obtained in Example 1
Is added to 175 g of Takeya Tokujo Rice Miso (manufactured by Takeya Co., Ltd.), and the seasoning is made uniform in the miso at 40 rpm using a Kenwood chef (universal cooker) (manufactured by Aikosha Manufacturing Co., Ltd.). After stirring for 5 minutes, a miso to which bonito flavor was imparted (hereinafter referred to as the miso of the present invention) was obtained. Similarly, instead of the seasoning of the present invention obtained in Example 1, 5 g of a commercially available bonito-flavored granular seasoning was added to 175 g of Takeya Tokujo Rice Miso (manufactured by Takeya Co., Ltd.) as described above. Then, stirring was carried out in the same manner as described above so that this seasoning became uniform in the miso, to obtain a miso to which bonito flavor was imparted (hereinafter referred to as a miso of Comparative Example).

Next, the miso of the present invention obtained above and the miso of the comparative example were kept at 10 ° C. for one week, one month and three months, respectively, and 36 g of each miso was taken.
Each solution dissolved in 60 ml was prepared. In the same manner as above, 36 g of each of the miso of the present invention and the miso of the comparative example were prepared, and 36 ml of each miso was dissolved in 360 ml of 85 ° C. hot water as a control. Then, a sensory test was performed by a panel of 10 persons having a discriminating ability on the degree of the fragrance of the dried bonito, in comparison with the respective controls, with the prepared one. The evaluation method was very poor, with “0” indicating no difference between the control and the fragrance of the dried bonito, “−1” indicating that the fragrance was slightly inferior, and “−2” indicating that the fragrance was inferior. Was set to "-3", and the average value of 10 panelists was shown.
Table 1 shows the results of the sensory test.

[0018]

[Table 1]

From the above results, the bonito-boiled miso prepared using a commercially available granulated seasoning (the miso of Comparative Example) was masked for the fragrance of the bonito flakes by the action of masking the fragrance of the miso, and for about one week. It can be seen that the miso is almost indistinguishable in the flavor of the dried bonito. On the contrary,
It can be seen that the miso using the seasoning of the present invention (the miso of the present invention) is a miso in which the fragrance of bonito flakes is enhanced even after three months despite the action of masking the fragrance of the miso. From this fact, it can be seen that the seasoning of the present invention is a seasoning in which the fragrance of fish knots is enhanced even when added to a seasoning having an action of masking aroma such as a brewed seasoning.

(Example 2) 1 kg of Sabanode
5 kg of ethanol (5 times the weight of the raw material) was added thereto, and the mixture was immersed overnight at room temperature. This was separated into an extract and an extraction residue, and the extract was removed under reduced pressure to remove alcohol. ,
This was allowed to stand to obtain 134 g of mackerel oil floating in the upper layer. To 90 g of this mackerel oil, 200 g of Lactway-3 (manufactured by Matsutani Chemical Industry Co., Ltd.) was added, and the food processor DLC-
1500 rpm using 7S type (manufactured by Cuisinart)
The mixture was stirred at room temperature for 2 minutes to obtain 284 g of a seasoning of the present invention rich in aroma of granular mackerel.

Next, 3.9 g of the seasoning of the present invention obtained in Example 2 was weighed with 300 g of tomato paste (manufactured by Nippon Del Monte Co., Ltd.), 30 g of sugar, 6.5 g of salt, and Cornstarch (Japanese food). 9g, Onion Extract (Grand Onion, Kyowa Hakko Kogyo Co., Ltd.) 15g
g, Ginger raw chopped (Theo Foods Co., Ltd.)
9 g, chopped garlic, 3 g, black pepper (Asaoka Spice Co., Ltd.)
The mixture was added to 1.2 g of the mixture and mixed so as to obtain a paste-like seasoning rich in the flavor of spices having the flavor of Saba-node. This seasoning was a seasoning with a high spice content, but the flavor of the mackerel was enhanced even after holding at 10 ° C. for 3 months. From this fact, it can be seen that the seasoning of the present invention is a seasoning in which the aroma of fish knots is enhanced even when added to a seasoning having a masking effect on aroma such as a seasoning having a high spice content.

[0022]

EFFECT OF THE INVENTION The seasoning of the present invention is blended with a seasoning having an action of masking aroma, such as a brewing seasoning such as miso or soy sauce, especially soy sauce moromi, or a seasoning having a high spice content. Also, a seasoning that gives off the fragrance of the knot is obtained.

Continued on the front page (72) Inventor Kenjiro Takayanagi 339 Noda, Noda-shi, Chiba Kikkoman Corporation (72) Inventor Toshio Furukawa 339 Noda, Noda-shi, Chiba Kikkoman Corporation

Claims (3)

[Claims] 1. A solid seasoning obtained by adding a partially decomposed product of starch to fish knot oil and stirring the resultant. 2. The solid seasoning according to claim 1, wherein the fish knot oil is obtained by extracting fish knots with alcohol. 3. The solid seasoning according to claim 1, wherein the solid seasoning is in the form of powder or granules.