JPH03160971A - Flavor of stock of dried fish having excellent taste - Google Patents
Flavor of stock of dried fish having excellent tasteInfo
- Publication number
- JPH03160971A JPH03160971A JP1300292A JP30029289A JPH03160971A JP H03160971 A JPH03160971 A JP H03160971A JP 1300292 A JP1300292 A JP 1300292A JP 30029289 A JP30029289 A JP 30029289A JP H03160971 A JPH03160971 A JP H03160971A
- Authority
- JP
- Japan
- Prior art keywords
- flavor
- fish
- dried fish
- component
- carbon dioxide
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 63
- 235000019634 flavors Nutrition 0.000 title claims abstract description 61
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 52
- 235000019640 taste Nutrition 0.000 title description 8
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims abstract description 83
- 239000000843 powder Substances 0.000 claims abstract description 55
- 229910002092 carbon dioxide Inorganic materials 0.000 claims abstract description 41
- 239000001569 carbon dioxide Substances 0.000 claims abstract description 41
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 33
- 238000004519 manufacturing process Methods 0.000 claims abstract description 9
- 238000010438 heat treatment Methods 0.000 claims abstract description 5
- 238000005498 polishing Methods 0.000 claims description 45
- 239000004278 EU approved seasoning Substances 0.000 claims description 11
- 238000007493 shaping process Methods 0.000 claims description 9
- 239000004615 ingredient Substances 0.000 claims description 2
- 235000019688 fish Nutrition 0.000 abstract description 49
- 239000003925 fat Substances 0.000 abstract description 10
- 239000002994 raw material Substances 0.000 abstract description 8
- 239000007795 chemical reaction product Substances 0.000 abstract description 7
- 239000007788 liquid Substances 0.000 abstract description 7
- 230000000391 smoking effect Effects 0.000 abstract description 4
- 238000000227 grinding Methods 0.000 abstract description 3
- 238000001035 drying Methods 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract 2
- 230000004048 modification Effects 0.000 abstract 1
- 238000012986 modification Methods 0.000 abstract 1
- 241000269851 Sarda sarda Species 0.000 description 27
- 239000000284 extract Substances 0.000 description 27
- 238000000605 extraction Methods 0.000 description 23
- 235000013555 soy sauce Nutrition 0.000 description 19
- 235000019645 odor Nutrition 0.000 description 16
- 239000000203 mixture Substances 0.000 description 14
- 239000003921 oil Substances 0.000 description 14
- 235000019198 oils Nutrition 0.000 description 14
- 244000294411 Mirabilis expansa Species 0.000 description 12
- 235000015429 Mirabilis expansa Nutrition 0.000 description 12
- 235000013536 miso Nutrition 0.000 description 12
- 238000000034 method Methods 0.000 description 10
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 9
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 8
- 235000014347 soups Nutrition 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 7
- 235000019197 fats Nutrition 0.000 description 7
- 239000000126 substance Substances 0.000 description 7
- 125000003118 aryl group Chemical group 0.000 description 6
- 238000000926 separation method Methods 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 238000004817 gas chromatography Methods 0.000 description 5
- 238000005259 measurement Methods 0.000 description 5
- 230000035943 smell Effects 0.000 description 5
- 238000003756 stirring Methods 0.000 description 5
- 239000008609 bushi Substances 0.000 description 4
- 239000012530 fluid Substances 0.000 description 4
- 241001465754 Metazoa Species 0.000 description 3
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- 240000007594 Oryza sativa Species 0.000 description 3
- 235000007164 Oryza sativa Nutrition 0.000 description 3
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 3
- 238000005119 centrifugation Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 235000009566 rice Nutrition 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 235000013334 alcoholic beverage Nutrition 0.000 description 2
- 150000001298 alcohols Chemical class 0.000 description 2
- 239000012141 concentrate Substances 0.000 description 2
- 239000000839 emulsion Substances 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 235000013332 fish product Nutrition 0.000 description 2
- 235000013355 food flavoring agent Nutrition 0.000 description 2
- 235000014593 oils and fats Nutrition 0.000 description 2
- 239000003960 organic solvent Substances 0.000 description 2
- 235000019629 palatability Nutrition 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 239000000376 reactant Substances 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 239000000779 smoke Substances 0.000 description 2
- 239000011343 solid material Substances 0.000 description 2
- BGHCVCJVXZWKCC-UHFFFAOYSA-N tetradecane Chemical compound CCCCCCCCCCCCCC BGHCVCJVXZWKCC-UHFFFAOYSA-N 0.000 description 2
- 244000215068 Acacia senegal Species 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- UGFAIRIUMAVXCW-UHFFFAOYSA-N Carbon monoxide Chemical compound [O+]#[C-] UGFAIRIUMAVXCW-UHFFFAOYSA-N 0.000 description 1
- UNPLRYRWJLTVAE-UHFFFAOYSA-N Cloperastine hydrochloride Chemical compound Cl.C1=CC(Cl)=CC=C1C(C=1C=CC=CC=1)OCCN1CCCCC1 UNPLRYRWJLTVAE-UHFFFAOYSA-N 0.000 description 1
- 241000555825 Clupeidae Species 0.000 description 1
- 241001149724 Cololabis adocetus Species 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 229920000084 Gum arabic Polymers 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 241000269821 Scombridae Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 241001504592 Trachurus trachurus Species 0.000 description 1
- 241000256856 Vespidae Species 0.000 description 1
- 235000010489 acacia gum Nutrition 0.000 description 1
- 239000000205 acacia gum Substances 0.000 description 1
- 239000003463 adsorbent Substances 0.000 description 1
- 150000001412 amines Chemical class 0.000 description 1
- 239000010775 animal oil Substances 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 229910002091 carbon monoxide Inorganic materials 0.000 description 1
- 229910002090 carbon oxide Inorganic materials 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 239000003623 enhancer Substances 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000021222 fish soup Nutrition 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- YCOZIPAWZNQLMR-UHFFFAOYSA-N heptane - octane Natural products CCCCCCCCCCCCCCC YCOZIPAWZNQLMR-UHFFFAOYSA-N 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
- 239000000543 intermediate Substances 0.000 description 1
- 235000020640 mackerel Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 230000009965 odorless effect Effects 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 230000035484 reaction time Effects 0.000 description 1
- 235000019512 sardine Nutrition 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 238000007790 scraping Methods 0.000 description 1
- 235000012046 side dish Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 238000000638 solvent extraction Methods 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 238000001256 steam distillation Methods 0.000 description 1
- 239000004094 surface-active agent Substances 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
- 238000001291 vacuum drying Methods 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
Landscapes
- Seasonings (AREA)
Abstract
Description
【発明の詳細な説明】
［産業上の利用分野］
本発明は、魚節製造の際の荒節研磨整形時の研磨粉およ
び醗酵調味料とを加熱反応させ、ついで超臨界状態等の
二酸化炭素により抽出して得られた魚節だしフレーバー
に関する。さらに詳しくは、生臭味、油焼け臭が無くう
ま味に富んだ魚節だしフレーバーに関する。Detailed Description of the Invention [Industrial Field of Application] The present invention involves heating and reacting polishing powder and fermentation seasonings during rough polishing and shaping during the production of fish flakes, and then reacting them with carbon dioxide in a supercritical state, etc. This article relates to the flavor of Uobushi soup stock obtained by extraction. More specifically, the present invention relates to a fish flake soup stock flavor that is rich in umami and is free from fishy and oily smells.
［従来の技術］
鰹をはじめとする魚節類の香気香味は、原料とする魚種
および製造方法によって大きく異なるが、共通する特性
として特有の生臭味あるいは油焼け臭を有する。このこ
とは、例えば日常生活において生臭味のない旨い「かつ
おだし」をとることの難しさによってもよく経験される
。[Prior Art] The aroma and flavor of fish stocks such as bonito vary greatly depending on the species of fish used as raw materials and the production method, but they have a common characteristic of having a unique fishy taste or burnt oil smell. This is often experienced, for example, by the difficulty of making delicious ``bonito stock'' that does not have a fishy odor or taste in daily life.
鰹節類の香気成分を液化状Ｎまたは亜臨界もしくは超臨
界状態の二敢化炭素で抽出する方法は既に知られている
。例えば特開昭第５９−２３２０６４号公報には、鰹節
等の節類や煮干品のごとき加工魚類を液化状態あるいは
超臨界状態の二酸化炭素で処理して前記加工魚類中の天
然香気成分を二酸化炭素中に抽出回収し、上記処理後の
残渣から呈味戒分を有する呈味料を得、この呈味料に得
られた天然香気戒分を賦香する調味料の製造方法が開示
されている。A method for extracting the aromatic components of dried bonito flakes using liquefied N or subcritical or supercritical carbon dioxide is already known. For example, Japanese Patent Application Laid-open No. 59-232064 discloses that processed fish such as dried bonito flakes and dried sardines are treated with carbon dioxide in a liquefied or supercritical state to remove the natural flavor components in the processed fish. Disclosed is a method for producing a seasoning, in which a flavoring agent having a flavor component is obtained from the residue after the above-mentioned treatment, and the obtained natural aroma component is added to the flavoring agent. .
また特公平第１−８９９０号公報は、鰹節製造の際の荒
節研磨整形時の研磨粉から亜臨界または超臨界状態の二
酸化炭素を抽剤として得られた鰹節エキスからなる調味
料を開示している．［発明が解決しようとする課題コ
上記の液化状態、亜臨界もしくは超臨界状態の一酸化炭
素を用いて抽出した調味料は、従来の水もしくは有機溶
剤抽出によって得られた鰹エキス等と比較すると香気的
にかなり優れているが、魚類加工品特有の不快な生臭味
および油脂の酸化臭く油焼け臭）を依然として随伴する
という課題を有している。Furthermore, Japanese Patent Publication No. 1-8990 discloses a seasoning made of a bonito flakes extract obtained from the polishing powder during rough shaping during the production of bonito flakes, using carbon dioxide in a subcritical or supercritical state as an extractant. ing. [Problems to be solved by the invention] Seasonings extracted using the above-mentioned liquefied, subcritical or supercritical carbon monoxide have problems compared to bonito extracts etc. obtained by conventional water or organic solvent extraction. Although it has a very good aroma, it still has the problem of being accompanied by the unpleasant fishy odor characteristic of processed fish products, as well as the oxidized odor of fats and oils and the odor of burnt oil.
［課題を解決するための手段］
木発明は、魚節製造の際の荒節研磨整形時の研磨粉およ
び醗酵調味料とを加熱反応させ、ついで液１ヒ状態また
は亜臨界もしくは超臨界状態の二酸化炭素と接触せしめ
て共抽出して得られた香気香味成分からなる魚節だしフ
レーバーを提供する。[Means for Solving the Problems] The present invention involves heat-reacting the polishing powder and fermentation seasoning during polishing and shaping of fish flakes during the production of fish flakes, and then reacting them in a liquid state, a subcritical state, or a supercritical state. To provide a fish stock flavor consisting of aroma and flavor components obtained by co-extracting them by contacting with carbon dioxide.
本発明者らは、魚節類の香気香味成分を抽出する際に随
伴する生臭味および油脂の酸化臭が防止された魚節を提
供すべく鋭意検討を進めた。The present inventors have carried out extensive research in order to provide fish flakes that are free from the fishy taste and oxidized odor of fats and oils that accompany the extraction of aromatic flavor components from fish flakes.
その結果、魚節類原料として荒節整形研磨時の研磨粉を
用い、これと醤油、味醋等の醗酵調味料とを加熱反応せ
しめた後、液化状態等の二酸化炭素により香気香昧戒分
を共抽出すると、生臭味お３
よび油脂の酸化臭がなく、嗜好性に富んだ風味の良好な
魚節だしフレーバーが得られることを見いだし本発明を
完成した。As a result, we used the polishing powder from rough shaping and polishing as a raw material for fish, and after heating and reacting it with fermented seasonings such as soy sauce and miso, we used carbon dioxide in a liquefied state to improve the aroma and aroma. The present invention has been completed based on the discovery that by co-extracting the following ingredients, a fish stock flavor with a rich palatability and a good flavor without the fishy taste and the oxidized odor of fats and oils can be obtained.
角類の代表的な生臭味原因物質としては、１・リメチル
アミン等のアミン類が知られている。またこれらの魚臭
抑制に関しても多くの研究がなされており、例えば酒類
、食酢、醤油、味噌等の調味料に魚臭抑制効果のあるこ
とが知られている［市郁学園短期大学自然科学研究会誌
上０（１、２〉、９−１３ （’７６）；同上１ （２
）． １−５ （’７７）；同上旦（１）．１−７ （
’７８）；同上互（１−２＞，１−１０ （’８１）］
。Amines such as 1-limethylamine are known as typical fishy odor-causing substances in hornets. Many studies have also been conducted on suppressing these fishy odors; for example, seasonings such as alcoholic beverages, vinegar, soy sauce, and miso are known to have a fishy odor suppressing effect [Ichiku Gakuen Junior College Natural Science Research] Journal 0 (1, 2〉, 9-13 ('76); Same as above 1 (2
). 1-5 ('77); Same as above (1). 1-7 (
'78); Same as above (1-2>, 1-10 ('81)]
.
しかしながら、未加工の生魚と魚節類の生臭味原因物質
は必ずしも同一ではなく、また上記報告はこれら調味料
の魚節類抽出物の生臭味抑制効果について全く言及する
ものではなく、また示唆もしていない。更には、液化状
Ｂまたは亜臨界状態もしくは超臨界状態の二酸化炭素を
用いて魚節類の香気香昧戊分を抽出する際に、醗酵調味
料と荒節研磨粉とを加熱反応させて得られた生戒物の共
４
抽出実施により抽出物特有の生臭味、油脂の酸化臭等の
嫌みが劇的に解消され、いわゆるだし的風味の強い魚節
だしフレーバーが得られるということについては従来全
く知られていなかった。However, the substances responsible for the fishy taste in unprocessed raw fish and fish joints are not necessarily the same, and the above report does not mention at all the fishy taste suppressing effect of the fish joint extracts in these seasonings. I didn't even suggest it. Furthermore, when extracting the aroma and aroma of fish using liquefied B or carbon dioxide in a subcritical or supercritical state, fermented seasonings and abrasive grinding powder can be heated and reacted. Regarding the fact that the extraction process dramatically eliminates unpleasant tastes such as the fishy odor characteristic of the extract and the oxidized odor of oils and fats, it is possible to obtain a so-called fish soup stock flavor with a strong dashi-like flavor. It was completely unknown until now.
本発明で用いる研磨粉（以下研磨粉という）は、各種の
魚、例えばカツオ、ソウダガツオ、サバ、サンマ、ムロ
アジ、マグロ等の節類を製造する際の中間体である荒節
を研磨整形する際に発生するものである。すなわち、節
類原料となる魚を数度の燻乾または焙乾処理して得られ
た荒節を黴付けして節類を製造するが、この黴付け前に
荒節の表面を刃物あるいはグラインダー等により研磨整
形する。本発明の荒節研磨整形粉とは、上記研磨整形す
る際に生ずる削り屑、グラインダー屑、粉末等を意味す
る。The polishing powder used in the present invention (hereinafter referred to as polishing powder) is used when polishing and shaping coarse knots, which are intermediates in producing knots of various fish, such as bonito, bonito, mackerel, saury, Japanese horse mackerel, and tuna. It occurs in In other words, the rough flakes obtained by smoking and roasting the raw material of fish several times are molded to produce the coarse knots, but before this molding, the surface of the coarse knots is cut with a knife or a grinder. Polish and shape by etc. The coarse abrasive shaping powder of the present invention means shavings, grinder shavings, powder, etc. generated during the above-mentioned abrasive shaping.
燻乾または焙乾を終了した荒節は、主としてその表面部
分に魚節類に特徴的な香気を醸しだす燻煙成分、および
魚体の脂肪等とこれら燻煙成分とが加熱反応変性した芳
香の強い脂肪分とが付着している。これらの表面部分を
削り取って得られた荒節研磨粉は、強い香気を有し、魚
節だしフレーバー採取原料として優れている。Aragushi that has been smoked or roasted mainly contains smoke components on its surface that give off the characteristic aroma of fish, as well as an aromatic denatured product caused by a heat reaction between these smoke components and fat from the fish body. It has a strong fat content attached to it. The coarse powder obtained by scraping off these surface parts has a strong aroma and is excellent as a raw material for extracting the flavor of fish flakes.
本発明で用いる二酸化炭素は安価である、無毒、無臭で
ある、化学的にも安定である、不燃性である等抽出流体
として好ましい特性を有している。The carbon dioxide used in the present invention has favorable properties as an extraction fluid, such as being inexpensive, non-toxic, odorless, chemically stable, and non-flammable.
また液化状態、亜臨界状態もしくは超臨界状態のそれぞ
れの所望の状態、処理条件により適宜その温度、圧力等
を選択できる。例えば、圧力７５ｋｇ ／ ｃ ｍ ２
以」二、温度３２℃以上の超臨界状態の二酸化炭素を好
ましく例示できる。また、例えば圧力３０〜７０ｋｇ／
ｃｍ２、温度Ｏ〜２５℃の液化状態の二酸化炭素、ある
いは例えば圧力７５ｋ ｇ ／ ｃ ｍ ２以上、温度
Ｏ〜３０℃の亜臨界状態の二酸化炭素も例示できる。Further, the temperature, pressure, etc. can be appropriately selected depending on the desired state of liquefaction, subcritical state, or supercritical state, and processing conditions. For example, pressure 75 kg/cm2
Second, carbon dioxide in a supercritical state at a temperature of 32° C. or higher can be preferably exemplified. In addition, for example, the pressure is 30 to 70 kg/
Examples include carbon dioxide in a liquefied state at a temperature of 0 to 25°C, or carbon dioxide in a subcritical state at a pressure of 75 kg/cm2 or more and a temperature of 0 to 30°C.
研磨粉と加熱反応せしめるべき醗酵調味料としては、例
えば濃口醤油、薄口醤油、溜醤油および醤泊諸昧等の醤
油類；米味噌、麦味噌および豆味噌等の味噌類；本味酪
、清酒、酒粕類；糖質原料に生もとを加えて醗酵させた
アルコールを含む醗酵調味液等を例示できる。これらの
醗酵調味料は、単独でも適宜混合して用いてもよい。Examples of fermented seasonings that should be heat-reacted with the polishing powder include soy sauces such as koikuchi soy sauce, light soy sauce, tamed soy sauce and shodomari somai; misos such as rice miso, barley miso and soybean miso; honmidairyaku and sake. , sake lees; examples include fermented seasoning liquid containing alcohol obtained by adding raw material to carbohydrate raw materials and fermenting the mixture. These fermented seasonings may be used alone or in an appropriate mixture.
次に本発明の実施態様を更に詳しく説明する。Next, embodiments of the present invention will be described in more detail.
研磨粉に醗酵調味料を研磨粉１重量部に対し約０．０１
〜１０重量部、好ましくは約０．０５〜１０重量部添加
する。醗酵調味料の添加量が上記範囲の下限よりも少な
いと本発明の目的とする生臭みおよび油焼げ臭のないフ
レーバーを得ることができず、上限よりも多い場合には
特に効果が増すものではない。醗酵調味料の添加方法は
、研磨粉と別個でもあるいは予め？ＩＴｒＰＵ粉と混合
したものを仕込んでもよい。Approximately 0.01 part of fermented seasoning is added to the polishing powder per 1 part by weight of the polishing powder.
~10 parts by weight, preferably about 0.05 to 10 parts by weight. If the amount of the fermented seasoning added is less than the lower limit of the above range, it will not be possible to obtain the flavor that is free from fishy and burnt odor, which is the objective of the present invention, and if it is more than the upper limit, the effect will be particularly increased. isn't it. Is the fermented seasoning added separately or in advance with the polishing powder? A mixture with ITrPU powder may also be used.
研磨粉と醗酵調味料との混合物を加熱反応せしめる条件
としては、一般に反応温度約５０〜９５℃好ましくは約
５５℃〜９０℃、反応時間約１５分〜１時間が好ましく
用いられる。反応条件が上記範囲の下限よりも弱い場合
には、生臭みおよび泊焼け臭のないバランスのよいフレ
ーバーを得ることが難しい。反応条件は、研磨粉および
醗酵調味料の種類、形態等により適宜選択されるべきも
のであり、場合によっては上記反応条件よりも強７
い条件を適用してもよい。反応終了後、所望により該加
熱反応物を『過、遠心分離等により固一液分離して反応
生成物質を含む研磨粉の形態としてもよく、あるいは更
にこの研磨粉を乾燥してもよい。The conditions for heating the mixture of polishing powder and fermented seasoning are generally such that the reaction temperature is about 50 to 95°C, preferably about 55 to 90°C, and the reaction time is about 15 minutes to 1 hour. If the reaction conditions are weaker than the lower limit of the above range, it is difficult to obtain a well-balanced flavor free from fishy and burnt odors. The reaction conditions should be appropriately selected depending on the type, form, etc. of the polishing powder and fermented seasoning, and conditions stronger than the above-mentioned reaction conditions may be applied in some cases. After completion of the reaction, if desired, the heated reaction product may be separated into solid and liquid by filtration, centrifugation, etc. to form a polishing powder containing the reaction product, or this polishing powder may be further dried.
ついで研磨粉と醗酵調味料との加熱反応物を含む研磨粉
を耐圧容器に仕込み、液化状態、好ましくはその温度で
の蒸気圧以上に加圧された液化状態、または亜臨界状態
もしくは超臨界状態の二酸化炭素を耐圧容器に導入して
接触せしめ、香気香味成分を該二酸化炭素で抽出する。Next, the polishing powder containing the heated reaction product of the polishing powder and the fermented seasoning is charged into a pressure container and brought to a liquefied state, preferably a liquefied state pressurized above the vapor pressure at that temperature, or a subcritical state or a supercritical state. of carbon dioxide is introduced into a pressure-resistant container and brought into contact with it, and aromatic and flavor components are extracted with the carbon dioxide.
抽出条件は、荒節研磨粉の原材料となった魚の種類、細
分化の程度、組成によって適宜選択すればよく、一般的
には、温度約０〜９０℃、圧力約３０〜４００ｋｇ／ｃ
ｍ２の範囲内で、使用する酸化炭素の所望の状態に応じ
た温度および圧力が採用される。抽出時間は、魚の種類
、研磨粉の形状、抽出流体の温度、圧力等によって適宜
選択されるべきものであるが、一般的には約１０分〜２
４時間が採用される。The extraction conditions may be appropriately selected depending on the type of fish used as the raw material for the Arabushi polishing powder, the degree of subdivision, and the composition, and generally, the temperature is about 0 to 90°C, and the pressure is about 30 to 400 kg/cm.
Within the range of m2, the temperature and pressure are adopted depending on the desired state of the carbon oxide used. The extraction time should be selected appropriately depending on the type of fish, the shape of the polishing powder, the temperature and pressure of the extraction fluid, but generally it is about 10 minutes to 2 hours.
4 hours will be taken.
８
抽出は、静置、浸漬、撹拌等、あるいはさらに一定量の
二酸化炭素を容器内に連続供給する方法等、各種の方法
を適宜採用できる。8. For extraction, various methods can be employed as appropriate, such as leaving still, immersing, stirring, or continuously supplying a certain amount of carbon dioxide into a container.
本発明においては、上記液化状態または亜臨界状態もし
くは超臨界状態の二酸化炭素抽出の際、エン１〜レーナ
ーとしてメタノール、エタノール、グリセリンおよびプ
ロピレングリコール等のアルコール類を添加してもよい
。アルコール類は研磨粉および醗酵調味料の加熱反応物
と一緒に仕込んでも、また研磨粉および醗酵調味料を仕
込んだ容器内に抽出流体としての二酸化炭素を供給する
際に、加圧ポンプを用いてアルコール類を所望の供給量
となるように供給しながら抽出を実施してもよい。次い
で、香気香味成分を溶解した二酸化炭素と研磨粉および
固形分を含有する醗酵調味料の残渣とを分離する。得ら
れた二酸化炭素流体がら香気香味成分を分離する方法と
しては、等温法、等圧法あるいは抽出された溶質を吸着
剤により吸着する方法等、抽出条件に応じた適宜の分離
手段を採用できる。In the present invention, alcohols such as methanol, ethanol, glycerin, and propylene glycol may be added as en-1 to Lehner during carbon dioxide extraction in the liquefied state, subcritical state, or supercritical state. Alcohols can be charged together with the heated reaction product of polishing powder and fermented seasoning, or when carbon dioxide is supplied as an extraction fluid into the container containing polishing powder and fermented seasoning, a pressure pump can be used. Extraction may be carried out while supplying alcohol in a desired amount. Next, the carbon dioxide in which the aromatic flavor components are dissolved is separated from the residue of the fermented seasoning containing polishing powder and solids. As a method for separating aroma and flavor components from the obtained carbon dioxide fluid, an appropriate separation method can be employed depending on the extraction conditions, such as an isothermal method, an isobaric method, or a method of adsorbing the extracted solute with an adsorbent.
上記のようにして得られた本発明の魚節だしフレーバー
は、そのままの状態で各種飲食品に添加してもよい。ま
た所望によりこの魚節だしフレーバーを食用油脂に溶解
して利用してもよく、殊に食用泊脂と各種動植物材料と
を加熱処理して得られたいわゆる着香油あるいは風味油
と称される油脂類への配合により、一層優れた香味油を
得ることもできる。The fish stock flavor of the present invention obtained as described above may be added to various food and drink products as is. Further, if desired, this fish-bushi flavor may be dissolved in edible fats and oils for use, especially so-called flavoring oils or flavor oils obtained by heat-treating edible night fats and various animal and plant materials. It is also possible to obtain even more excellent flavor oils by blending them with other types.
また本発明の魚節だしフレーバーを含水アルコール類で
処理し、生戒する不溶物を除去することによって、風味
がよくかつ水溶性の魚節だしフレーバーとすることがで
き、一層広い用途への利用が可能である。In addition, by treating the Uobushi Dashi flavor of the present invention with a hydroalcohol to remove insoluble substances, it is possible to obtain a good-tasting and water-soluble Uobushi Dashi flavor, which can be used in a wider range of applications. is possible.
本発明の魚節だしフレーバーおよびそれらの食用油脂液
を、食用界面活性剤類あるいはカゼイン、ゼラチン、ア
ラビアガム、澱粉、デキストリン等の動植物性保護コロ
イド物質により乳化処理した乳化物の形態で利用しても
よく、さらには該乳化物を噴霧乾燥、真空乾燥等の乾燥
手段により粉末形態に加工して利用してもよい。The fish stock flavor of the present invention and its edible oil/fat liquid can be used in the form of an emulsion treated with edible surfactants or animal and plant protective colloids such as casein, gelatin, gum arabic, starch, and dextrin. Furthermore, the emulsion may be processed into a powder form by drying means such as spray drying or vacuum drying.
［発明の作用］
本発明によれば、従来の水もしくは有機溶媒を用いて得
られた魚節エキスまたは魚節フレーバーあるいは魚節類
または研磨粉単独を超臨界状態等の二酸化炭素で抽出し
た抽出物に共通して存在する魚節類または研磨粉特有の
生臭味あるいは油焼け臭の無い、極めて嗜好性に優れた
、濃厚で芳醇な熟成感を伴った、まろやかな風味の魚節
だしフレーバーが提供される。[Operation of the Invention] According to the present invention, the extraction is performed by extracting a fish extract or flavor obtained using conventional water or an organic solvent, or extracting fish flakes or polishing powder alone with carbon dioxide in a supercritical state or the like. A mellow fish-bushi flavor with a rich and mellow ripeness that is extremely palatable, without the fishy or oily odor characteristic of fish-bushi or abrasive powder that commonly exists in fish products. is provided.
その理由は必ずしも明らかでないが、研磨粉と醗酵調味
料との加熱反応物を液化状態または亜臨界状態もしくは
超臨界状態の二酸化炭素を用いて共抽出することによっ
て初めて本発明の魚節だしフレーバーが得られるもので
あって、従来法の魚節または研磨粉単独を超臨界法ある
いはその近傍条件によって抽出した抽出物に、本発明で
用いる醗酵調味料を後から単純に混合しても得られるも
のではない。即ち、本発明によって得られる魚節だしフ
レーバーは油性であり、食用動植物性油脂に優れた相溶
性を示す。これに対じ魚節類または研磨粉単独を超臨界
あるいはその近傍条件の二酸化炭素によって抽出した抽
出物に単に醤油、味醋、酒類等の醗酵調味料を添加して
も、抽出物はこれらに対する相溶性に乏しく、これが、
本発明で得られる魚節だしフレーバーが特に優れた嗜好
性に富むフレーバーである原因の１つになっているもの
と思われる。The reason for this is not necessarily clear, but the fish-bushi flavor of the present invention can only be obtained by co-extracting the heated reaction product of the polishing powder and the fermented seasoning using carbon dioxide in a liquefied state, subcritical state, or supercritical state. It is obtained by simply mixing the fermented seasoning used in the present invention with an extract obtained by extracting conventional fish flakes or polishing powder alone by supercritical method or near-supercritical conditions. isn't it. That is, the fish stock flavor obtained by the present invention is oil-based and exhibits excellent compatibility with edible animal and vegetable oils and fats. On the other hand, even if fermented seasonings such as soy sauce, miso, and alcoholic beverages are simply added to an extract obtained by extracting fish or abrasive powder alone using carbon dioxide under supercritical or near-supercritical conditions, the extract will have no effect on these substances. It has poor compatibility, which is why
This is thought to be one of the reasons why the fish flakes soup stock flavor obtained by the present invention is a flavor with particularly excellent palatability.
また、味噌、醤油等製造の際に副生物として採取される
味噌オイル、醤油オイル等を従来法で得られた抽出物に
添加しても、本発明の嗜好性に優れた魚節だしフレーバ
ーを得ることはできなかった。Furthermore, even if miso oil, soy sauce oil, etc., which are collected as by-products during the production of miso, soy sauce, etc., are added to the extract obtained by the conventional method, the highly palatable gyobushi flavor of the present invention can be obtained. I couldn't get it.
さらには、研磨粉と醗酵調味料との混合物から、超臨界
状態等の二酸化炭素で抽出しても、本発明で得られるよ
うな濃厚で芳醇な熟成感を伴ったまろやかな風味を有す
る抽出物は得られなかった。Furthermore, even when extracted with carbon dioxide in a supercritical state from a mixture of polishing powder and fermented seasoning, the extract has a mellow flavor with a rich and mellow ripeness as obtained by the present invention. was not obtained.
以下実施例に基づき本発明をより詳細に説明する。The present invention will be explained in more detail below based on Examples.
（実施例）
香気成分の測定方法：
抽出物１０．０ｇに内部標準物質としてｎ−テトラデカ
ンの０．１％エーテル溶液１ｍｌを添加し、減圧水蒸気
蒸留を行った。得られた留出液を食塩飽和後、エーテル
抽出し、エーテル層を脱水後エーテルを留去し、香気成
分の濃縮物を得た。(Example) Method for measuring aroma components: 1 ml of a 0.1% ether solution of n-tetradecane was added as an internal standard substance to 10.0 g of the extract, and vacuum steam distillation was performed. The obtained distillate was saturated with sodium chloride, extracted with ether, the ether layer was dehydrated, and the ether was distilled off to obtain a concentrate of aroma components.
この濃縮物を水素炎イオン化検出器を備えたガスクロマ
トグラフィーにより測定した。This concentrate was measured by gas chromatography equipped with a flame ionization detector.
ガスクロマトグラフィー測定前の上記操作は、抽出物中
に高沸点の油脂類を包含するため、これらから揮発性香
気成分を分離するために実施した。The above operation before gas chromatography measurement was carried out to separate volatile aroma components from high boiling point oils and fats, which were included in the extract.
実施例１
鰹荒節の整形時に排出された研磨粉１０００ｇに醤油３
５００ｇを添加し、８０℃にて３０分間撹拌混合する。Example 1 Add 3 parts of soy sauce to 1000 g of polishing powder discharged during shaping of dried bonito flakes
Add 500 g and stir and mix at 80° C. for 30 minutes.
ついで遠心分離により固一液分離し、研磨粉と醤油との
反応物質を含む醤油含浸研磨粉を得た。得られた研磨粉
を耐圧容器（抽出槽）に仕込み、圧力１５０ｋｇ／ｃｍ
２、温度４０℃の超臨界二酸化炭素を連続して８時間供
給した。Subsequently, solid-liquid separation was performed by centrifugation to obtain soy sauce-impregnated polishing powder containing a reactant between polishing powder and soy sauce. The obtained polishing powder was put into a pressure-resistant container (extraction tank), and the pressure was 150 kg/cm.
2. Supercritical carbon dioxide at a temperature of 40°C was continuously supplied for 8 hours.
抽出槽から流出した抽出物含有二酸化炭素を他の耐圧容
器（分離槽）に移し、大気圧まで減圧して抽出物を二酸
化炭素から分離し、抽状の抽出物１８ｇを得た。The extract-containing carbon dioxide flowing out from the extraction tank was transferred to another pressure-resistant container (separation tank), and the pressure was reduced to atmospheric pressure to separate the extract from the carbon dioxide, yielding 18 g of extracted extract.
得られた抽出物は、生臭味および油焼け臭が無く、強く
芳しい鰹だし的風味を有していた。The obtained extract was free from fishy and oily smells and had a strong and aromatic bonito stock-like flavor.
この抽出物のガスクロマトグラフィー測定結果を第１図
に示す。The results of gas chromatography measurement of this extract are shown in FIG.
実施例２
宗田鰹荒節の研磨粉１０００ｇ、溜醤油５００ｇ、米味
噌５０ｇおよび清酒１００ｇを、撹拌しながら９０℃で
３０分間加熱して、研磨粉と醤油等の醗酵調味料との反
応物質を含む研磨粉と醗酵調味料との混合物を得た。得
られた混合物を耐圧容器（抽出槽）に仕込み、圧力２
０ ０ ｋ ｇ ／ ｃ ｍ、温度５０℃の超臨界二酸
化炭素を連続して４時間供給した。抽出槽から流出した
抽出物含有二酸化炭素を他の耐圧容器（分離槽）に移し
、４０ｋｇ／ｃｍ２まで減圧して二酸化炭素を蒸発させ
、油状の鰹だし様フレーバー２１ｇを得た。Example 2 1000 g of polished powder of Muneta bonito flakes, 500 g of Tame soy sauce, 50 g of rice miso, and 100 g of sake were heated at 90°C for 30 minutes while stirring to form a reaction substance between the polished powder and fermented seasoning such as soy sauce. A mixture of polishing powder and fermented seasoning was obtained. The obtained mixture is placed in a pressure-resistant container (extraction tank), and the pressure is 2.
Supercritical carbon dioxide at a concentration of 0.0 kg/cm and a temperature of 50° C. was continuously supplied for 4 hours. The extract-containing carbon dioxide flowing out from the extraction tank was transferred to another pressure-resistant container (separation tank), and the pressure was reduced to 40 kg/cm 2 to evaporate the carbon dioxide to obtain 21 g of an oily bonito stock-like flavor.
得られた鰹だし様フレーバーは、生臭味の無い芳醇な、
強い鰹だし的風味を有していた。The resulting bonito stock-like flavor is rich and has no fishy smell.
It had a strong bonito stock flavor.
実施例３
鰹荒節研磨粉５００ｇ、ムロ荒節研磨粉３００ｇ、ザバ
荒節研磨粉１００ｇ、本昧ｍ１０００ｇおよび醤油オイ
ル５０ｇを撹拌混合しながら８５℃で１時間加熱して、
上記研磨粉と上記醗酵調味料との反応物質を含む研磨粉
と上記醗酵調味料との混合物を得た。得られた混合物を
耐圧容器（抽出槽）に仕込み、圧力１００ｋｇ／ｃｍ２
、温度２５℃の亜臨界二酸化炭素を連続して６時間供給
した。抽出槽から流出した抽出物含有二酸化炭素を他の
耐圧容器（分離槽〉に導いて、４０ｋｇ／ｃｍ”まで減
圧して二酸化炭素を蒸発させ、油状抽出物９ｇを得た。Example 3 500 g of bonito arabushi polishing powder, 300 g of Muro Arabushi polishing powder, 100 g of Zaba Arabushi polishing powder, 1000 g of Honmai m and 50 g of soy sauce oil were heated at 85°C for 1 hour while stirring and mixing.
A mixture of the polishing powder and the fermented seasoning containing a reaction substance of the polishing powder and the fermented seasoning was obtained. The obtained mixture was placed in a pressure-resistant container (extraction tank) and the pressure was 100 kg/cm2.
, subcritical carbon dioxide at a temperature of 25° C. was continuously supplied for 6 hours. The extract-containing carbon dioxide flowing out from the extraction tank was introduced into another pressure-resistant container (separation tank), and the pressure was reduced to 40 kg/cm'' to evaporate the carbon dioxide, yielding 9 g of an oily extract.
このものは、生臭味がなく、旨さのある芳醇な魚節だし
フレーバーを有していた。This product had no fishy odor and had a delicious and mellow fish stock flavor.
実施例４
鰹荒節研磨粉１０００ｇ．醤油２５０ｇおよび酒粕１．
Ｏ Ｏ ｇを混合し、９５℃で３０分間撹拌しながら
開放下で加熱した。ついで遠心分離により固一液分離し
、研磨粉、醤油および酒粕との反応物質を含む醤油等を
含浸させた固形物を得た。Example 4 1000g of dried bonito flakes polishing powder. 250g of soy sauce and sake lees 1.
O O g was mixed and heated under open air with stirring at 95° C. for 30 min. Then, solid and liquid were separated by centrifugation to obtain a solid material impregnated with polishing powder, soy sauce, and soy sauce containing a reactant with sake lees.
この固形物を耐圧容器（抽出槽）に仕込み、圧力１５０
ｋ ｇ ／ ｃ ｍ ２、温度４０℃の超臨界二酸化炭
素を連続して供給すると共に、エタノールをエン１・レ
ーナーとして、供給二酸化炭素の１重量％を二酸化炭素
と共に３時間供給した。This solid material is charged into a pressure-resistant container (extraction tank), and the pressure is 150.
kg/cm 2 and supercritical carbon dioxide at a temperature of 40° C. was continuously supplied, and 1% by weight of the supplied carbon dioxide was supplied together with carbon dioxide for 3 hours using ethanol as En1 Lehner.
得られた抽出物含有二酸化炭素を他の耐圧容器（分離ｍ
）に導き、大気圧まで減圧して抽出物を二酸化炭素から
分離して、油状物とエタノールからなる混合物５２ｇを
得た。The obtained extract-containing carbon dioxide was transferred to another pressure-resistant container (separation m
) and the extract was separated from carbon dioxide by reducing the pressure to atmospheric pressure to obtain 52 g of a mixture of oil and ethanol.
この混合物は、生臭味、油焼け臭がなく、濃厚な鰹だし
フレーバーを有していた。This mixture was free from fishy and oily smells and had a rich bonito stock flavor.
比較例１
実施例１において、鰹荒節研磨粉１０００ｇと水３５０
０ｇとの混合物を直接耐圧容器（抽出槽〉に仕込み超臨
界二酸化炭素により抽出操作を実施した他は実施例１と
同様に操作して油状の鰹だしフレーバー１７ｇを得た。Comparative Example 1 In Example 1, 1000 g of bonito flakes polishing powder and 350 g of water
17 g of oily bonito stock flavor was obtained in the same manner as in Example 1, except that the mixture with 0 g was directly placed in a pressure vessel (extraction tank) and extracted using supercritical carbon dioxide.
この鰹だしフレーバーのガスクロマトグラフィー測定結
果を第２図に示す。The results of gas chromatography measurements of this bonito stock flavor are shown in FIG.
比較例２
実施例１において、鰹荒節研磨粉と醤油を直接耐圧容器
（抽出槽）に仕込み、超臨界二酸化炭素で抽出を実施し
た他は実施例１と同様に操作して、油状の鰹だしフレー
バー１８ｇを得た。Comparative Example 2 The same procedure as in Example 1 was repeated except that the dried bonito powder and soy sauce were directly charged into a pressure-resistant container (extraction tank) and extracted with supercritical carbon dioxide. 18 g of dashi flavor was obtained.
この鰹だしフレーバーのガスクロマトグラフィー測定結
果を第３図に示す。The results of gas chromatography measurement of this bonito stock flavor are shown in FIG.
第１図、第２図および第３図の比較から明らかなように
、実施例ｌで得られた抽出物は香気成分の絶対量が多く
、かつ内部標準ピーク後の戒分が顕著に増加している。As is clear from the comparison of Figures 1, 2, and 3, the extract obtained in Example 1 had a large absolute amount of aroma components, and the fraction after the internal standard peak increased significantly. ing.
また実施例１で得られた抽出物は、比較関１および比較
例２で得られた抽出物よりも香気のバランスが優れてい
た。Furthermore, the extract obtained in Example 1 had a better aroma balance than the extracts obtained in Comparative Seki 1 and Comparative Example 2.
比較例３
実施例２において、宗田鰹研磨粉、溜醤油、米味噌およ
び清酒を直接耐圧容器（抽出槽）に仕込み、超臨界炭素
で抽出を実施した他は実施例２と同様に掻作して油状の
鰹だしフレーバーを得た。Comparative Example 3 The same procedure as in Example 2 was carried out except that the Muneta bonito polishing powder, Tame soy sauce, rice miso, and sake were directly charged into a pressure-resistant container (extraction tank) and extracted with supercritical carbon. An oily bonito stock flavor was obtained.
この鰹だしフレーバーは、実施例２で得られた鰹だしフ
レーバーよりもフレーバーのバランスおよび濃厚さにお
いて劣っていた。This bonito stock flavor was inferior to the bonito stock flavor obtained in Example 2 in flavor balance and richness.
（発明の効果］
本発明は、魚節類特有の生臭味あるいは油やけ臭が無＜
、ｕＭ好性の極めて優れた濃厚なこく味のあるだし汁
的風味を有する魚節だしフレーバーを提供する。(Effects of the invention) The present invention has no fishy odor or oily odor characteristic of fish.
To provide a fish flake soup stock flavor having a rich body-like soup stock flavor with extremely excellent uM affinity.
このため、例えば鰹節その他の魚節類エキスの香味矯正
および増強剤として有用である。また和風スープおよび
吸い物の素、麺つゆ、佃煮、漬け物、惣菜類、即席麺類
、だし入り味噌、風味調味料、だしの素およびレ１・ル
ト食品類等の広い食品加工分野において極めて効果的に
利用できる。Therefore, it is useful, for example, as a flavor corrector and enhancer for bonito flakes and other fish extracts. In addition, it is extremely effective in a wide range of food processing fields such as Japanese soups and soup bases, noodle soups, tsukudani, pickles, side dishes, instant noodles, miso with dashi, flavor seasonings, dashi bases, and 1-ruto foods. Available.
第１図、第２図および第３図は、それぞれ実施例１、比
較例１および比較例２で得られた抽出物のガスクロマ１
〜グラフィー測定結果を示すチャー１・である。Figures 1, 2 and 3 show gas chroma 1 of the extracts obtained in Example 1, Comparative Example 1 and Comparative Example 2, respectively.
- Char 1 showing the results of graphical measurement.
Claims (1)
料とを加熱反応させ、ついで液化状態または亜臨界もし
くは超臨界状態の二酸化炭素と接触せしめて共抽出して
得られた香気香味成分からなる魚節だしフレーバー。Aroma and flavor obtained by heating and reacting the polishing powder used in polishing and shaping fish flakes during the production of fish flakes and fermented seasonings, and then co-extracting them by contacting them with carbon dioxide in a liquefied state or in a subcritical or supercritical state. Uobushi dashi flavor consisting of ingredients.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1300292A JP2673379B2 (en) | 1989-11-17 | 1989-11-17 | Flavored soup stock |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1300292A JP2673379B2 (en) | 1989-11-17 | 1989-11-17 | Flavored soup stock |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH03160971A true JPH03160971A (en) | 1991-07-10 |
| JP2673379B2 JP2673379B2 (en) | 1997-11-05 |
Family
ID=17883032
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1300292A Expired - Fee Related JP2673379B2 (en) | 1989-11-17 | 1989-11-17 | Flavored soup stock |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2673379B2 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2012005408A (en) * | 2010-06-24 | 2012-01-12 | Tablemark Co Ltd | Method for producing seasoning composition containing dried fish extract |
| CN104273495A (en) * | 2014-09-28 | 2015-01-14 | 浙江工业大学 | Preparation method of smoked flavor skipjack essence |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01291766A (en) * | 1988-05-20 | 1989-11-24 | Toyo Suisan Kaisha Ltd | Extraction of split-fish flavor |
-
1989
- 1989-11-17 JP JP1300292A patent/JP2673379B2/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01291766A (en) * | 1988-05-20 | 1989-11-24 | Toyo Suisan Kaisha Ltd | Extraction of split-fish flavor |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2012005408A (en) * | 2010-06-24 | 2012-01-12 | Tablemark Co Ltd | Method for producing seasoning composition containing dried fish extract |
| CN104273495A (en) * | 2014-09-28 | 2015-01-14 | 浙江工业大学 | Preparation method of smoked flavor skipjack essence |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2673379B2 (en) | 1997-11-05 |
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