JPH07227243A - Hard dried fish, process products therefrom and production of seasoning essence - Google Patents
Hard dried fish, process products therefrom and production of seasoning essenceInfo
- Publication number
- JPH07227243A JPH07227243A JP6284579A JP28457994A JPH07227243A JP H07227243 A JPH07227243 A JP H07227243A JP 6284579 A JP6284579 A JP 6284579A JP 28457994 A JP28457994 A JP 28457994A JP H07227243 A JPH07227243 A JP H07227243A
- Authority
- JP
- Japan
- Prior art keywords
- fish
- extract
- seasoning
- taste
- trehalose
- 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
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- Seasonings (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、魚節、その加工品また
は調味エキスの製造法に関するものであり、特に、鰹節
を代表とする各種の魚節製品、それらの切削フレ−ク、
破砕篩分品、粉末、顆粒成形品、調味加工品などの魚節
加工品、並びに鳥獣類、魚介類、野菜類、海藻類または
微生物菌体の水性溶液抽出物を主成分とする調味エキ
ス、及び蛋白質の酸による、または酵素による加水分解
物を主成分とする調味エキスの製造法に関するものであ
る。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing fish buns, processed products thereof or seasoned extracts, and in particular, various fish bun products represented by bonito flakes, cutting flakes thereof,
Crushed sieve product, powder, granule molded product, processed fish section products such as seasoned processed products, and seasoning extract whose main component is an aqueous solution extract of birds and animals, seafood, vegetables, seaweed or microbial cells, And a method for producing a seasoning extract whose main component is a hydrolyzate of a protein with an acid or an enzyme.
【０００２】さらに詳しくは、本発明は、魚節、魚節加
工品または各種の調味エキス中に存在する苦渋味あるい
は金属味などの異味を低減、解消し、良質かつ好ましい
呈味性および香味性を強調するとともにその好ましい呈
味性および香味性を長期間に亙って安定に保持可能な、
魚節、魚節加工品または各種の調味エキスの製造法に関
するものである。More specifically, the present invention reduces and eliminates the off-tastes such as bitterness and astringency or metallic taste which are present in fish buns, processed fish buns, or various seasoning extracts, and has good and preferable taste and flavor. It is possible to stably retain its preferable taste and flavor for a long period of time,
The present invention relates to a method for producing fish buns, processed fish buns, or various seasoning extracts.
【０００３】[0003]
【従来の技術】従来、鰹節、鯖節、鰯節、宗太節、うる
め節などの魚節の基本的な製造法としては、鰹、鯖、
鰯、宗太鰹、潤目鰯などの赤身の鮮魚より肉部を採り、
煮熟後整形し、必要により再整形し、焙乾により乾燥
後、かび付けを行い熟成する方法が実施されてきた。2. Description of the Related Art Conventionally, as a basic method for producing fish sections such as bonito, mackerel, sardines, soutabushi and urumebushi, bonito, mackerel,
The meat is taken from fresh red fish such as sardines, souta bonito, and dried sardines.
A method has been practiced in which the material is boiled and matured, and then reshaped, if necessary, dried by roasting, and then molded and aged.
【０００４】現在でも、この基本的な製造法には変わり
はないが、恒常的に、良質の原料魚は払底傾向にあるた
め、従来に比較して低品位の原料魚をも利用せざるを得
ないのが現状である。従って、従来の魚節の製造法をそ
のまま低品位の原料魚に適用するときには、低品位の魚
節製品、魚節加工品が齎される結果となっている。Even today, this basic production method is still the same, but the quality of raw material fish is constantly tending to bottom out, so it is unavoidable to use raw material fish of lower quality than in the past. The current situation is that we cannot get it. Therefore, when the conventional method for producing fish-bread is directly applied to low-grade raw material fish, it results in low-grade fish-bread products and processed fish-bread products.
【０００５】また、低品位の魚節製品、魚節加工品なら
びに種々の調味エキスの中には、含有する無機成分ある
いは特殊なペプチド並びに原料特有の成分に由来する苦
渋味あるいは金属味などの異味成分、いわゆる嫌味成分
が存在し、魚節製品、魚節加工品ならびに調味エキスの
良質かつ好ましい呈味効果および香味効果を阻害してい
る場合が多い。[0005] In addition, low-grade fish-bread products, processed fish-bread products, and various seasoning extracts have a bitter taste or metallic taste due to the inorganic components or special peptides contained therein and the ingredients peculiar to the raw materials. Ingredients, so-called taste components are present and often impair the good and favorable taste and flavor effects of fish-bread products, processed fish-bread products, and seasoning extracts.
【０００６】魚節製品、魚節加工品ならびに調味エキス
の呈味および香味の改善のために、これらの異味成分
を、魚節製品、魚節加工品ならびに調味エキスあるいは
それらの原料より分離、除去することも考えられる。し
かしながら、異味成分を効果的かつ選択的に除去するこ
とは相当に困難であり、異味を識別できない程度にまで
除去しようとすると、魚節製品、魚節加工品ならびに調
味エキス中の好ましい呈味成分および香味成分までも除
去され、また、呈味および香味を強調する補助成分、い
わゆる「こく味」、「香味」などの微妙なバランスが損
なわれてしまうことが多い。In order to improve the taste and flavor of the raw fish products, processed raw fish products and seasoned extracts, these off-flavor components are separated and removed from the raw fish products, processed raw fish products and seasoned extracts or their raw materials. It is also possible to do it. However, it is considerably difficult to effectively and selectively remove the off-taste component, and if it is attempted to remove the off-taste to such an extent that the off-taste cannot be discriminated, a preferable taste component in the fish-bread product, the processed fish-bread product, and the seasoning extract is desired. In addition, even the flavor component is removed, and the delicate balance of auxiliary components for enhancing taste and flavor, so-called “kokumi”, “flavor”, etc. is often impaired.
【０００７】なお、グルタチオン、システインその他の
含硫化合物およびフラクト−ス、グルコ−ス等の糖を含
有する混合物の加熱反応生成物を、魚節製品、魚節加工
品等に添加することも、風味の改善のために有効な方法
であるが、処理工程が複雑化する難点がある。It is also possible to add a heated reaction product of a mixture containing a sulfur-containing compound such as glutathione, cysteine or the like and sugars such as fructose and glucose to fish-bread products, processed fish-bread products and the like. Although this is an effective method for improving the flavor, it has a drawback that the processing steps are complicated.
【０００８】従って、異味成分を、魚節製品、魚節加工
品ならびに調味エキスあるいはそれらの原料より分離、
除去する方法、あるいは上記の加熱反応生成物を添加す
る方法は、呈味、香味の改善された魚節製品、魚節加工
品ならびに調味エキスの製造法として、必ずしも適当な
方法とは認められない。Therefore, the off-flavor ingredients are separated from the fish-bread products, processed fish-bread products, seasoning extracts or their raw materials,
The method of removing or adding the above-mentioned heated reaction product is not always recognized as an appropriate method as a method for producing a fish knot product having improved taste and flavor, a processed fish knot product and a seasoning extract. .
【０００９】このため、魚節製品、魚節加工品ならびに
調味エキス中の異味を識別できないように、あるいは異
味をより好ましい呈味に変化せしめるために、可食性の
成分を添加する、いわゆる「マスク」する方法が考えら
れている。この可食性の成分を添加する方法は、他の呈
味成分の性質を変化せしめることなく、また、呈味成分
間、香味成分間のバランスを損なうこともないので、異
味成分を除去する方法より、はるかに有効、且つ、より
実際的な方法と評価できる。For this reason, so-called "masks", in which an edible component is added so that the off-tastes in fish-bread products, processed fish-bread products and seasoning extracts cannot be identified, or in order to change the off-taste to a more preferable taste. The way to do it is considered. The method of adding this edible component does not change the properties of other taste components, and does not impair the balance between taste components and flavor components, so it is better than the method of removing off-taste components. It can be evaluated as a much more effective and more practical method.
【００１０】[0010]
【発明が解決しようとする課題】本発明にあっては、有
効、且つ、実際的な方法により、魚節製品、魚節加工品
ならびに各種の調味エキス中に存在する異味を感知ぜ
ず、魚節製品、魚節加工品ならびに調味エキス本来のバ
ランスのとれた好ましい呈味および香味を有する魚節製
品、魚節加工品ならびに調味エキスを製造することを目
的とする。SUMMARY OF THE INVENTION In the present invention, a fish is not detected by the effective and practical method without detecting the off-taste present in the fish seasoned products, processed fish seasoned products and various seasoning extracts. It is an object to produce a knotted product, a fish knotted product, and a seasoned extract, which are fish knotted products, a fish knotted product, and a seasoned extract having a desirable and well-balanced taste and flavor.
【００１１】[0011]
【課題を解決するための手段】本発明者らは、上記の課
題の解決に関し、鋭意、研究を重ねた結果、以下の知見
を得た。すなわち、 （１）魚節製品、魚節加工品ならびに調味エキス中の異
味を識別できないようにするためには、あるいは異味を
より好ましい呈味に変化せしめるためには、特定の可食
性の成分を添加する方法が有効であること。 （２）その可食性の成分としては、魚節製品、魚節加工
品ならびに調味エキス中の呈味成分の呈味性および呈味
成分間のバランスを変化せしめる成分は回避すべきこ
と、すなわち、可食性成分自体の呈味は無味あるいは可
及的低味であるべきこと。 （３）その可食性成分の有効な添加量には、或る特定の
添加量比範囲が存在すること。Means for Solving the Problems The inventors of the present invention have earnestly studied to solve the above problems, and have obtained the following findings. That is, (1) In order to make it impossible to identify the off taste in fish-bread products, processed fish-bread products and seasoning extracts, or to change the off-taste to a more preferable taste, a specific edible ingredient is added. The method of addition is effective. (2) As the edible component, components that change the taste characteristics of the taste components and the balance between the taste components in the fish seasoned products, processed fish seasoned products, and seasoning extracts should be avoided, that is, The taste of the edible component itself should be tasteless or as low as possible. (3) The effective addition amount of the edible component has a certain addition amount ratio range.
【００１２】さらに、これらの要件に適合する可食性成
分について、広範囲に及ぶ多種類の可食性成分を検索、
検討の結果、 （４）トレハロ−スが最も適当であること、を見出し
た。本発明は、これらの知見に基づいて完成された。Furthermore, a wide variety of edible ingredients that satisfy these requirements are searched for.
As a result of the investigation, it was found that (4) trehaloose is most suitable. The present invention has been completed based on these findings.
【００１３】すなわち、請求項１に記載の第１発明は、
呈味、香味の改善された魚節の製造法に関し、魚節の製
造工程においてトレハロ−スを添加することを特徴とす
る魚節の製造法である。That is, the first invention according to claim 1 is
The present invention relates to a method for producing a fish knot having improved taste and flavor, which is characterized in that trehaloose is added in the step of producing the fish knot.
【００１４】請求項２に記載の第２発明は、呈味、香味
の改善された魚節加工品の製造法に関し、魚節加工品の
製造工程においてトレハロ−スを添加することを特徴と
する魚節加工品の製造法である。The second aspect of the present invention relates to a method for producing a processed fish-section product having improved taste and flavor, wherein trehaloose is added in the process for producing the processed fish-section product. This is a method of manufacturing processed fish sections.
【００１５】請求項３に記載の第３発明は、呈味、香味
の改善された調味エキスの製造法に関し、調味エキスに
トレハロ−スを添加することを特徴とする調味エキスの
製造法である。A third aspect of the present invention relates to a method for producing a seasoning extract having improved taste and flavor, which is characterized in that trehaloose is added to the seasoning extract. .
【００１６】請求項４に記載の第４発明は、前記第３発
明を特定する関係を有する発明であって、請求項３にお
いて、トレハロ−スの添加量が調味エキス中の固形分重
量比５〜７０％であることを特徴とする調味エキスの製
造法である。[0016] A fourth invention according to claim 4 is an invention having a relationship specifying the above-mentioned third invention, wherein the addition amount of trehaloose is 5 in the solid content weight ratio of the seasoning extract. It is the manufacturing method of the seasoning extract characterized by being -70%.
【００１７】請求項５に記載の第５発明は、前記第３発
明を特定する関係を有する発明であって、請求項３にお
いて、調味エキスが、鳥獣類、魚介類、野菜類、海藻類
または微生物菌体の水性溶液抽出物であることを特徴と
する調味エキスの製造法である。A fifth invention according to claim 5 is an invention having a relationship specifying the above-mentioned third invention, wherein the seasoning extract is birds, animals, seafood, vegetables, seaweed or A method for producing a seasoning extract, which is an aqueous solution extract of microbial cells.
【００１８】請求項６に記載の第６発明は、前記第３発
明を特定する関係を有する発明であって、請求項３にお
いて、調味エキスが、蛋白質の酸による、または酵素に
よる加水分解物であることを特徴とする調味エキスの製
造法である。A sixth invention according to claim 6 is an invention having a relationship specifying the third invention, wherein the seasoning extract is a hydrolyzate of a protein with an acid or an enzyme. It is a method for producing a seasoning extract characterized by the fact that it is present.
【００１９】[0019]
【作用】第１発明〜第６発明の全てにおいて、使用する
トレハロ−スは、低甘味性のオリゴ糖の一種でグルコ−
スが２個結合している非還元性の糖であり、植物、微生
物など自然界に広く存在している。従来、トレハロ−ス
は植物の果実あるいは根茎部から抽出し、あるいは酵母
菌体より分離するトレハラマンナンの加水分解により取
得されているが、最近はアミノ酸生産菌の培養条件の変
更によりトレハロ−スを大量に生産することが可能とな
った（特開昭50-154485、特開平03-130084、特開平05-211
882 各号公報参照）。In all of the first to sixth inventions, the trehalose used is one of oligosaccharides with low sweetness and is glucose.
It is a non-reducing sugar in which two sugars are linked and is widely present in nature such as plants and microorganisms. Conventionally, trehaloses have been obtained by extracting trehalamannan extracted from fruits or rhizomes of plants or separated from yeast cells, but recently trehaloses have been obtained by changing the culture conditions of amino acid-producing bacteria. It has become possible to produce a large amount of the product (Japanese Patent Application Laid-Open No. 50-154485, Japanese Patent Application Laid-Open No. 03-130084, Japanese Patent Application Laid-Open No. 05-211).
882).
【００２０】また、トレハロ−スは、通常、二水和物よ
り成る流動性の白色の粉末または微結晶である。水には
比較的容易に溶解する。使用時には粉末または結晶を添
加する。また、必要により、無水物粉末も使用できる。
あるいは溶液を添加することも可能である。Trehalose is also a free-flowing white powder or crystallite of dihydrate. It dissolves relatively easily in water. At the time of use, powder or crystals are added. If necessary, anhydrous powder can also be used.
Alternatively, a solution can be added.
【００２１】第１発明における魚節としては、鰹節、鯖
節、鰯節、宗太節、うるめ節などが挙げられる。すなわ
ち、鰹、鯖、鰯、宗太鰹、潤目鰯などの赤身の鮮魚より
肉部を採り、煮熟後整形し、必要により再整形し、焙乾
により乾燥後、かび付けを行い熟成する方法により製造
される魚節である。但し、原料魚あるいは製造方法は上
記の方法、工程に限定されるものではなく、種々の変更
があり得る。Examples of the fish section in the first invention include bonito section, mackerel section, sardine section, soutabushi and urume section. That is, a method in which meat is taken from fresh red fish such as bonito, mackerel, sardines, souta bonito, and dried sardines, boiled and reformed, re-reformed if necessary, dried by roasting, and aged by moulding. It is a fish section manufactured by. However, the raw material fish or the production method is not limited to the above methods and steps, and various modifications may be made.
【００２２】例えば、原料魚の一部を白身の魚に置換え
る、肉部の採取を省略し魚体全体を利用する、焙乾ある
いはかび付に要する時間を短縮する、あるいはそれらの
工程を省略するなどの変更を採用することができる。従
って、かび付工程を省略して製造する「煮干し」、「焼
干し」などの魚節類似品も亦、本発明の対象に含まれ
る。For example, a part of the raw material fish is replaced with white fish, the collection of the meat portion is omitted to use the whole fish body, the time required for roasting or molding is shortened, or those steps are omitted. Changes can be adopted. Therefore, the fish-bread-like products such as "niboshi" and "yakishi" produced by omitting the mold forming process are also included in the scope of the present invention.
【００２３】第１発明の方法において、トレハロ−スの
添加は魚節の製造工程中、任意の工程において実施され
る。また、添加は複数の工程において、各工程共、複数
回の添加すなわち分割しての添加が可能である。一般
に、初期の工程において所定量のトレハロ−スの大部分
を高濃度に添加すると好結果を得る。In the method of the first aspect of the invention, the addition of trehalose is carried out at any step during the process of producing the fish section. Further, the addition can be performed in a plurality of steps, and can be added a plurality of times, that is, dividedly in each step. In general, good results are obtained by adding a large amount of a predetermined amount of trehaloose in an early stage.
【００２４】トレハロ−スの添加には、結晶あるいは粉
末を散布して添加する、高濃度水性溶液を噴霧して添加
する、採取した肉部に結晶あるいは粉末をまぶして添加
するなどの任意の添加方法が採用されるが、添加終了時
にトレハロ−スが魚節原料に均一に分布していることが
望ましい。The trehalose can be added by adding crystals or powder by spraying, by adding a high-concentration aqueous solution by spraying, or by sprinkling the collected meat with crystals or powder. Although a method is adopted, it is desirable that the trehalose is uniformly distributed in the raw material of the fish section at the end of the addition.
【００２５】トレハロ−スの添加量は、魚節製品重量比
０．５〜２０％程度が適当である。この添加量範囲以下
では、トレハロ−スの添加効果は明瞭でない。また、こ
の添加量範囲を越える場合には、トレハロ−スに由来す
る甘味が強調され過ぎるので適当でない。The appropriate amount of trehalose added is about 0.5 to 20% by weight of the fish-bread product. Below this addition amount range, the effect of addition of trehalose is not clear. On the other hand, if the amount exceeds the above range, the sweetness derived from trehalose is overemphasized, which is not suitable.
【００２６】第２発明における魚節加工品としては、魚
節の切削フレ−ク、破砕篩分品、粉末、顆粒成形品、調
味加工品、うま味調味料との混合顆粒成形品、「ふりか
け」食品、即席「おすまし」食品などが挙げられる。ま
た、それらの多くは乾燥品または半乾燥品であるが、
「液体鰹節だし」などの液状品あるいは「アンチョビ・
ペ−スト」などのペ−スト状品も亦、魚節加工品に含ま
れる。The processed fish shavings in the second invention include cutting flakes, crushed sieves, powders, granulated molded products, seasoned processed products, mixed granulated molded products with umami seasoning, and "furikake". Examples include foods and instant “sumoshima” foods. Also, many of them are dry or semi-dry,
Liquid products such as "liquid bonito soup" or "anchovy
Pasty products such as "paste" are also included in the processed fish section products.
【００２７】第２発明の方法において、トレハロ−スの
添加は魚節加工品の製造工程中、任意の工程において実
施される。すなわち、原料魚節への添加、混合、魚節の
切削工程、破砕工程、粉砕工程で使用する調湿水性溶液
への添加、造粒工程で使用する調湿あるいは粒子結着溶
液への添加、調味工程で使用する調味液への添加、調理
工程で使用する調味液への添加、ペ−スト状品の製造時
における混練工程での添加などの方法で添加する。In the method of the second invention, the addition of trehalose is carried out at any step during the process for producing the processed fish seasoning product. That is, addition to the raw fish knot, mixing, cutting process of the fish knot, crushing process, addition to the humidity control aqueous solution used in the crushing process, addition to the humidity control or particle binding solution used in the granulation process, It is added by a method such as addition to the seasoning liquid used in the seasoning process, addition to the seasoning liquid used in the cooking process, and addition in the kneading process during the production of the pasty product.
【００２８】また、添加は、複数の工程において、各工
程共、複数回の添加すなわち分割しての添加が可能であ
る。一般に、初期の工程において所定量のトレハロ−ス
の大部分を高濃度に添加すると好結果を得る。In addition, the addition can be carried out a plurality of times in a plurality of steps, that is, in a divided manner. In general, good results are obtained by adding a large amount of a predetermined amount of trehaloose in an early stage.
【００２９】トレハロ−スは結晶あるいは粉末を原料魚
節あるいは加工処理中の中間原料に散布して添加する、
加工処理中に高濃度水性溶液を噴霧して添加するなどの
任意の添加方法が採用されるが、添加終了時にトレハロ
−スが魚節加工品に均一に分布していることが望まし
い。Trehalose is added by sprinkling crystals or powder to the raw fish knot or the intermediate raw material being processed,
Although any addition method such as spraying and adding a high-concentration aqueous solution is adopted during the processing, it is desirable that the trehalose be uniformly distributed in the processed fish section product at the end of the addition.
【００３０】トレハロ−スの添加量は、魚節加工品の製
品重量比１〜２０％程度が適当である。この添加量範囲
以下では、トレハロ−スの添加効果は明瞭でない。ま
た、この添加量範囲を越える場合には、トレハロ−スに
由来する甘味が強調され過ぎるので適当でない。The appropriate amount of trehalose added is about 1 to 20% by weight of the product of the processed fish section. Below this addition amount range, the effect of addition of trehalose is not clear. On the other hand, if the amount exceeds the above range, the sweetness derived from trehalose is overemphasized, which is not suitable.
【００３１】第３発明において、対象とする調味エキス
は、各種の調味エキスならびに調味エキスの原料が挙げ
られる。すなわち、鳥獣類のエキス、魚介類のエキス、
野菜類のエキス、海藻類のエキス、微生物菌体のエキス
あるいはこれら各種食品原料を加工した加工品のエキス
である。In the third invention, the target seasoning extract includes various seasoning extracts and raw materials for seasoning extracts. That is, birds and animals extract, seafood extract,
It is an extract of vegetables, an extract of seaweed, an extract of microbial cells, or an extract of processed products obtained by processing these various food materials.
【００３２】なお、エキスは、上記の各種の食品または
食品原料を中性、酸性、またはアルカリ性の水性溶液に
よる、あるいは塩類を含有する水性溶液による、常温ま
たは熱時抽出物である。また、エキスは、蛋白質など凝
固成分を分離除去した澄明な抽出液あるいは固体成分を
含有する分散溶液である場合もある。The extract is an extract obtained by heating the above-mentioned various foods or food ingredients with a neutral, acidic, or alkaline aqueous solution, or with an aqueous solution containing salts at room temperature or under heat. The extract may also be a clear extract obtained by separating and removing coagulation components such as proteins or a dispersion solution containing solid components.
【００３３】鳥獣類のエキスとしては、ビ−フ・エキ
ス、豚骨ス−プ、チキン・エキス、鳥がらス−プ、ボ−
ンマロウ・エキスおよびこれらのエキスに食塩、糖類、
アミノ酸などを添加した加工エキスが挙げられる。Examples of the birds and animals extract are beef extract, pork bone soup, chicken extract, birdgull soup and bow.
Numarou extract and salt, sugar,
Examples include processed extracts to which amino acids and the like have been added.
【００３４】魚介類のエキスとしては、鰹節エキス、宗
太節エキス、煮干しエキス、雑節エキス等の魚節エキ
ス、鮑魚（アワビ）エキス、魚翅（フカヒレ）エキス等
の中華料理用ス−プ原料、「せんじ」、フィシュ・ソル
ブル、フィシュ・ウオタ−、スチック・ウオタ−、貝類
蒸煮汁等の水産加工食品製造時に副生するエキス成分の
濃縮含有物などが挙げられる。尚、魚節エキスとして
は、第１発明又は第２発明の方法で製造される魚節また
は魚節加工品より抽出した調味エキスをも含む。As the fish and shellfish extract, bonito extract, soutabushi extract, dried sardine extract, fish extract such as miso extract, abalone fish (abalone) extract, shark fin extract, etc. , "Senji", fish sorble, fish water, stick water, steamed seafood such as shellfish, and the like, and concentrated contents of extract components by-produced during the production of processed marine products. In addition, the fish extract also includes seasoning extracts extracted from the fish or processed products of fish produced by the method of the first or second invention.
【００３５】野菜類のエキスとしては、セロリ、ニンジ
ン、タマネギ、シイタケ、シメジ、マッシュル−ム、コ
ショウ、ロ−レルなどの抽出物およびこれらの混合エキ
ス、さらに味噌または醤油製造時に副生する大豆蒸煮汁
などが挙げられる。As the vegetable extract, extracts of celery, carrots, onions, shiitake mushrooms, shimeji mushrooms, mushrooms, peppers, laurel and the like and mixed extracts thereof, and steamed soybeans by-produced during the production of miso or soy sauce are used. Examples include soup.
【００３６】海藻類のエキスとしては、昆布の抽出物が
その代表である。A typical example of the seaweed extract is a kelp extract.
【００３７】微生物菌体のエキスとしては、酵母エキス
またはその加工品が挙げられる。Examples of the microbial cell extract include yeast extract and processed products thereof.
【００３８】尚、上記のエキスは水性溶液抽出物、その
濃縮物、濃縮ペ−スト、乾燥粉末、顆粒物、キュ−ブ状
成形品など各種の形態のものを対象とする。The above extracts are intended for various forms such as an aqueous solution extract, a concentrate thereof, a concentrated paste, a dry powder, a granule, and a cube-shaped molded product.
【００３９】本発明にあっては、上記の抽出エキスに加
えて、蛋白質の加水分解物をも含むものである。例え
ば、ＨＡＰ（動物蛋白加水分解物）、ＨＶＰ（植物蛋白
加水分解物）など、或いは蛋白加水分解酵素による分解
物、例えば醸造醤油（「タマリ醤油」、「モロミ醤油」
を含む）、魚醤類（「ショッツル」、「ニョクマン」、
「ナンプラ−」、「ハオユウ」（牡蛎油）等）、調味用
塩蔵品類（「アミ塩辛」等）なども含まれる。In the present invention, in addition to the above extract, a protein hydrolyzate is also included. For example, HAP (animal protein hydrolyzate), HVP (vegetable protein hydrolyzate), or a hydrolyzed product by a protein hydrolase, such as brewed soy sauce (“Tamari soy sauce”, “Moromi soy sauce”)
, Fish sauce (“Shotsuru”, “Nyokuman”,
"Nampula", "Hao Yu" (oyster oil), etc.) and seasoning salted products ("Ami Shio" etc.) are also included.
【００４０】添加するトレハロ−スの量は調味エキス中
の固形分重量に対して５〜７０％である。この比率は調
味エキス中の異味成分の量、種類、濃度などによって具
体的に決定される。なお、この範囲以下では効果なく、
この範囲以上では、添加量に相応する効果が認められな
いばかりか、調味エキスの呈味のバランスを失うことに
なる。The amount of trehalose added is 5 to 70% based on the weight of the solid content in the seasoning extract. This ratio is specifically determined by the amount, type and concentration of the off-flavor component in the seasoning extract. In addition, there is no effect below this range,
Above this range, not only the effect corresponding to the added amount is not recognized, but also the taste balance of the seasoning extract is lost.
【００４１】添加方法には特に限定はなく、トレハロ−
スの粉末、溶液を調味エキスに均一に混合するように添
加する。調味エキスとトレハロ−スとの混合溶液を噴霧
乾燥してもよい。The addition method is not particularly limited, and trehalo-
Add the powder and solution of the soup to the seasoning extract so that they are evenly mixed. A mixed solution of the seasoning extract and trehalose may be spray-dried.
【００４２】[0042]
【実施例】以下、実施例により本発明の方法について説
明する。なお、これらの実施例は本発明を限定するもの
ではない。尚、実施例の記載中、「％」は、特記の無い
限り、全て重量％を示す。EXAMPLES The method of the present invention will be described below with reference to examples. It should be noted that these examples do not limit the present invention. In the description of the examples, "%" means% by weight unless otherwise specified.
【００４３】（実施例１）＝「荒節」の製造およびその
抽出「だし」の評価＝ 新鮮なホンガツオより採肉した原料魚肉を煮熟して「身
割り」した魚肉を、２５℃に保持したトレハロ−スを１
５％含有する酸性水溶液に１０分間浸漬した。浸漬後、
浸漬液の滴下を待って焙乾用のスノコに配列し、送風室
温下、室内で３０分間乾燥した。この浸漬操作および風
乾操作により、「身割り」魚肉比で３％のトレハロ−ス
溶液が付着したことを認めた。これは、製品「荒節」に
対して、０．７％のトレハロ−スの添加に相当する。Example 1 Production of “Arabushi” and Evaluation of Extraction “Dashi” = Fish raw material obtained from fresh bonito was boiled and “divided” at 25 ° C. 1 trehalose
It was immersed in an acidic aqueous solution containing 5% for 10 minutes. After immersion
After waiting for the immersion liquid to be dropped, the dipping liquid was arranged on a drying board for roasting and dried for 30 minutes indoors at room temperature by blowing air. By the dipping operation and the air-drying operation, it was confirmed that a trehaloose solution having a ratio of “meat” of fish meat was 3%. This corresponds to the addition of 0.7% trehaloose to the product "Arabushi".
【００４４】この「身割り」魚肉を焙乾風炉中で３日間
連続して焙乾した。なお、焙乾処理中、「身割り」魚肉
を登載したスノコの上下位置を３回変更し、均一な焙乾
を計った。製品「荒節」の原料魚肉に対する歩留は１５
％、また、その水分含量は８〜１２％、粗脂肪含量は６
〜１０％であった。This "digest" fish meat was roast dried in a roasting air oven for 3 consecutive days. During the roasting treatment, the vertical position of the slatted fish on which the "divided" fish meat was placed was changed three times to measure uniform roasting. The yield of the raw material of the product "Arabushi" is 15
%, The water content is 8-12%, and the crude fat content is 6%.
It was -10%.
【００４５】また、トレハロ−スを含有しない同様の酸
性水溶液に、同一条件下に浸漬処理を行い、以下同様に
処理した対照「荒節」を製造した。対照「荒節」の歩
留、水分含量および粗脂肪含量は、製品「荒節」のそれ
らと、ほぼ同一であった。Further, a similar acidic aqueous solution containing no trehalose was subjected to immersion treatment under the same conditions to produce a control "arabushi" treated in the same manner. The yield, water content and crude fat content of the control "Arabobushi" were almost the same as those of the product "Arabobushi".
【００４６】製品「荒節」および対照「荒節」を、各１
本宛、和紙を用いて包装し、温度２５℃、相対湿度６０
％に維持した環境下に保存した。The product "Ara-bushi" and the control "Ara-bushi" are each 1
Wrapped in Japanese paper, addressed to books, temperature 25 ℃, relative humidity 60
It was stored in an environment maintained at%.
【００４７】製品「荒節」および対照「荒節」各１本
を、製造直後、１週間後、３ケ月後および６ケ月後に取
り出し、家庭用の鰹節削り鉋器を使用して「荒節」の長
手方向に全面にわたるように、その略半分を削りおろし
た。取得した削りフレ−クを秤量し、その１００ｇを耐
熱ガラス・ポット中に入れ、５００ｍＬのイオン交換樹
脂処理水を注ぎいれた。このフレ−ク分散液を室温より
沸騰に至るまで１０分間加熱し、沸騰下に５分間保持し
て抽出を行った。熱時、抽出液、すなわち各々の「だ
し」を、予め充分に水洗してある濾紙を載置した濾斗上
に注下し、フレ−クを分離、除去して製品「荒節」の
「だし」および対照「荒節」の「だし」をそれぞれ取得
した。Each one of the product "Ara-bushi" and the control "Ara-bushi" was taken out immediately after the production, and after 1 week, 3 months and 6 months, and the "Ara-bushi" was cut using a bonito-brushing plane for home use. About half of it was cut down so as to cover the entire surface in the longitudinal direction. The obtained shaving flakes were weighed, 100 g thereof was placed in a heat-resistant glass pot, and 500 mL of ion-exchange resin-treated water was poured. The flakes dispersion was heated from room temperature to boiling for 10 minutes and kept under boiling for 5 minutes for extraction. When hot, the extract, that is, each "dashi", is poured onto a funnel on which a filter paper that has been sufficiently washed with water is placed, the flakes are separated and removed, and the "Arabushi" product We obtained "dashi" from the "dashi" and the control "arabushi" respectively.
【００４８】この「だし」を室温（２５℃）まで放冷
し、直ちに５名のパネラ−により、製品「荒節」の「だ
し」および対照「荒節」の「だし」について、相互の呈
味あるいは香味の相違の有無ならびに呈味あるいは香味
の好ましさの程度を判別せしめる官能試験に付した。This "dashi" was allowed to cool to room temperature (25 ° C), and immediately 5 panelists made a mutual presentation of the "dashi" of the product "Ara-bushi" and the "dashi" of the control "Ara-bushi". A sensory test was conducted to determine whether there was a difference in taste or flavor and the degree of taste or flavor preference.
【００４９】製品「荒節」の「だし」および対照「荒
節」の「だし」について、各保存期間経過後における判
別結果をまとめて、表１に示す。Table 1 shows a summary of the determination results for the "dashi" of the product "arabushi" and the "dashi" of the control "arabushi" after each storage period.
【００５０】[0050]
【表１】 [Table 1]
【００５１】表１に示す通り、製品「荒節」の「だし」
と対照「荒節」の「だし」との間には、何れの保存期間
の場合にあっても、呈味および香味について明瞭な相違
が認められ、何れの場合にあっても、トレハロ−ス処理
を行った製品「荒節」の「だし」を好ましいとするパネ
ラ−が多かった。この人数の相違は有意義と認められ
る。As shown in Table 1, "dashi" of the product "Arabushi"
There was a clear difference in taste and flavor between the control and “Arabushi” “dashi” at any storage period. Many panelists preferred the "dashi" of the treated product "Arabushi". This difference in the number of people is considered significant.
【００５２】また、「荒節」の保存期間が長期に亙るに
従って、製品「荒節」の「だし」と対照「荒節」の「だ
し」との間の呈味および香味の相違は、より判然とする
傾向が認められた。Further, the difference in taste and flavor between the "dashi" of the product "arabushi" and the "dashi" of the control "arabushi" becomes more remarkable as the storage period of "arabushi" becomes longer. A clear tendency was observed.
【００５３】即ち、トレハロ−ス処理は「荒節」の「だ
し」の呈味および香味を改善し、また、好ましい呈味お
よび香味を長期間に亙って安定に保存する効果のあるこ
とが認められた。That is, the trehalose treatment has the effect of improving the taste and flavor of "dashi" of "Ara-bushi" and also keeping the desirable taste and flavor stably for a long period of time. Admitted.
【００５４】（実施例２）＝「鰹節フレ−ク」の製造お
よびそらの抽出「だし」の評価＝ 市販の中位の大きさの高知県産「亀節」を、各１本宛、
和紙を用いて包装し、温度２５℃、相対湿度６０％に維
持した環境下に１週間保存した。(Example 2) = Production of "bonito flakes" and extraction of sora "dashi" evaluation = Commercially available medium-sized "Kamebushi" produced in Kochi Prefecture, addressed to 1 each,
It was wrapped using Japanese paper and stored for 1 week in an environment maintained at a temperature of 25 ° C. and a relative humidity of 60%.
【００５５】１週間後に取り出し、家庭用の鰹節削り鉋
器を使用して、「亀節」の長手方向に魚体の背部および
腹部の全面にわたるように、その略半分を削りおろし
た。取得した削りフレ−クを秤量し、その１００ｇを和
紙上に約３０ｃｍ角に拡散した後、トレハロ−ス１５％
を含有する酸性水溶液１０ｍＬを、製パン用噴霧器を使
用して万遍なく散布した。One week later, the fish was taken out, and approximately half of it was cut down using a domestic bonito-brushing plane so as to cover the entire back and abdomen of the fish body in the longitudinal direction of the "turtle". The shaving flakes thus obtained were weighed, and 100 g of the flakes were diffused to about 30 cm square on Japanese paper, and then trehalose 15%
10 mL of an acidic aqueous solution containing was sprayed evenly using a sprayer for bread making.
【００５６】散布後、和紙ごと大型のデシケ−タ−に収
容し、減圧下２５℃に２時間保持して乾燥した。常圧に
復帰後、直ちに１０ｇ宛、ポリプロピレン製の透明袋に
分包し、開口部を加熱溶融封鎖して「製品鰹節フレ−
ク」を取得した。After spraying, the Washi paper was placed in a large desiccator and kept at 25 ° C. under reduced pressure for 2 hours to dry. Immediately after returning to normal pressure, 10 g of the product was packaged in a transparent polypropylene bag, the opening was heated and melted, and the product was dried.
I got "Ku".
【００５７】また、同様にしてトレハロ−スを含有しな
い酸性水溶液１０ｍＬを同様に散布後、乾燥し分包して
「対照鰹節フレ−ク」を取得した。Similarly, 10 mL of an acidic aqueous solution containing no trehalose was similarly sprayed, dried and packaged to obtain "control bonito flakes".
【００５８】これらの袋入り「鰹節フレ−ク」を室温に
て保存した。「製品鰹節フレ−ク」および「対照鰹節フ
レ−ク」の各１袋を、製造直後、１週間後、３ケ月後お
よび６ケ月後に取り出し、開封後、袋内のフレ−ク全量
を耐熱ガラス・ポット中に入れ、１００ｍＬのイオン交
換樹脂処理水を注ぎいれた。このフレ−ク分散液を室温
より沸騰に至るまで１０分間加熱し、沸騰下に５分間保
持して抽出を行った。熱時、抽出液、即ち各々の「だ
し」を、予め充分に水洗してある濾紙を載置した濾斗上
に注下し、フレ−クを分離、除去して製品の「だし」及
び対照の「だし」をそれぞれ取得した。These bag-containing "Katsuobushi flakes" were stored at room temperature. 1 bag each of "Product Katsuobushi Flakes" and "Control Katsuobushi Flakes" was taken out immediately after production, 1 week, 3 months and 6 months later, and after opening, the entire amount of flakes in the bag was heat-resistant glass. -Putted in a pot and poured 100 mL of ion-exchange resin treated water. The flakes dispersion was heated from room temperature to boiling for 10 minutes and kept under boiling for 5 minutes for extraction. When hot, each extract, that is, each "dashi", is poured onto a funnel equipped with a filter paper that has been thoroughly washed with water in advance to separate and remove flakes to obtain a product "dashi" and a control. I got each "dashi".
【００５９】これらの「だし」を室温（２５℃）まで放
冷し、直ちに５名のパネラ−により製品の「だし」およ
び対照の「だし」について、相互の呈味あるいは香味の
相違の有無ならびに呈味あるいは香味の好ましさの程度
を判別せしめる官能試験に付した。These “dashi” were allowed to cool to room temperature (25 ° C.), and immediately 5 panelists examined whether the product “dashi” and the control “dashi” had different tastes or flavors from each other. It was subjected to a sensory test to determine the degree of taste or flavor preference.
【００６０】製品の「だし」および対照の「だし」につ
いて、各保存期間経過後における判別結果をまとめて、
表２に示す。With respect to the “dashi” of the product and the “dashi” of the control, the determination results after each storage period have been summarized,
It shows in Table 2.
【００６１】[0061]
【表２】 [Table 2]
【００６２】表２に示す通り、製品の「だし」と対照の
「だし」との間には、何れの保存期間の場合にあって
も、呈味および香味について明瞭な相違が認められ、何
れの場合にあっても、トレハロ−ス処理を行った製品の
「だし」を好ましいとするパネラ−が多かった。この人
数の相違は有意義と認められる。また、袋入り「鰹節フ
レ−ク」の保存期間が長期に亙るに従って、製品の「だ
し」と対照の「だし」との間の呈味および香味の相違
は、より判然とする傾向が認められた。すなわち、トレ
ハロ−ス処理は袋入り「鰹節フレ−ク」の「だし」の呈
味および香味を改善し、また、好ましい呈味および香味
を長期間に亙って安定に保存する効果のあることが認め
られた。As shown in Table 2, a clear difference in taste and flavor was observed between the product "dashi" and the control "dashi" at any storage period. Even in this case, many panelists preferred the "dashi" of the product treated with trehalose. This difference in the number of people is considered significant. Further, as the storage period of the packaged "Katsuobushi flakes" became longer, the difference in taste and flavor between the product "dashi" and the control "dashi" tended to be more obvious. It was That is, the trehalose treatment has the effect of improving the taste and flavor of the "dashi" of the "bonito flakes" in a bag, and also keeping the preferable taste and flavor stable over a long period of time. Was recognized.
【００６３】（実施例３）＝「ビ−フ・エキス」の評価
＝ 粉末状のビ−フ・エキス「エキストラクト９２６７」
［商品名、Ｅ．Ａ．ミラ−社製品］４．０ｇを２００ｇ
の熱水に溶解した。この溶液を二等分し、一方にトレハ
ロ−ス１．１ｇを添加し、完全に溶解せしめた。他方の
区分とも、６０℃まで放冷した。(Example 3) = Evaluation of “Beef extract” = Powdered beef extract “Extract 9267”
[Product name, E.I. A. Mira-Products] 4.0g to 200g
Dissolved in hot water. This solution was divided into two halves, and 1.1 g of trehalose was added to one of the halves to completely dissolve it. The other section was also allowed to cool to 60 ° C.
【００６４】放冷後、直ちに、訓練された味覚判別パネ
ラ−５名による官能試験に付した。トレハロ−ス添加区
分とトレハロ−ス無添加区分について、相互に他区分と
の味の相違の有無および両区分の好ましさに関する判断
結果を表３に示す。Immediately after being left to cool, it was subjected to a sensory test by 5 trained taste discriminating panelists. Table 3 shows the judgment results regarding the presence / absence of taste differences from the other categories and the preference of both categories for the trehaloose-added category and the trehaloth-free category.
【００６５】[0065]
【表３】 [Table 3]
【００６６】表３に示す通り、ビ−フ・エキスに対する
トレハロ−スの呈味改善効果は明瞭に確認された。As shown in Table 3, the taste improving effect of trehaloose on the beef extract was clearly confirmed.
【００６７】（実施例４〜実施例５ならびに比較例１〜
比較例４）＝ビ−フ・エキスまたは酵母エキスの評価な
らびにトレハロ−スの選択的効果の評価＝ ビ−フ・エキス「ボルドン」［商品名、ボルドン社製
品］、酵母エキス「ギステックス」［商品名、ギスト−
ブロカデス社製品］各６．０ｇを各３００ｇの熱水に溶
解した。これらを各３等分し、エキス毎に トレハロ−
ス１ｇ添加区分、エリスリト−ル１ｇ添加区分ならびに
無添加区分を調製した。各区分を６０℃まで冷却し、実
施例３と同一のパネラ−による官能試験に付した。評価
項目も実施例３と同一。それらの判断結果を表４に示
す。(Examples 4 to 5 and Comparative Examples 1 to 1)
Comparative Example 4) = Evaluation of Beef Extract or Yeast Extract and Evaluation of Selective Effect of Trehalose = Beef Extract "Bordon" [Product Name, Product of Boldon Company], Yeast Extract "Gistex" [Product] First name, Gist
Brocades] 6.0 g of each was dissolved in 300 g of hot water. Divide these into 3 equal parts and treat each extract with trehalo-
A 1-g addition category, an erythritol 1-g addition category, and a non-addition category were prepared. Each section was cooled to 60 ° C. and subjected to a sensory test by the same panel as in Example 3. The evaluation items are the same as in Example 3. Table 4 shows the judgment results.
【００６８】[0068]
【表４】 [Table 4]
【００６９】表４に示す通り、ビ−フ・エキスまたは酵
母エキスに対するトレハロ−スの呈味改善効果は明瞭に
確認された。しかしながら、エリスリト−ルの呈味改善
効果は明らかでなく、トレハロ−スが選択的に呈味改善
効果を有していることが認められた。As shown in Table 4, the taste improving effect of trehaloose on beef extract or yeast extract was clearly confirmed. However, the taste improving effect of erythritol was not clear, and it was confirmed that trehalose selectively had the taste improving effect.
【００７０】[0070]
【発明の効果】以上に説明したように、本発明の製造法
は、得られる魚節、魚節加工品ならびに調味エキスにお
ける異味の発現、即ち、通常の製法による魚節、魚節加
工品ならびに調味エキスに屡々存在する苦渋味や金属味
などの異味の発現を抑止でき、従って長期間に亙り好ま
しい呈味および香味を安定に保持できる保存性の良い製
品を得ることができるという効果が得られるものであ
る。Industrial Applicability As described above, the production method of the present invention is characterized by the appearance of off-taste in the obtained fish knots, processed fish knots and seasoned extracts, that is, fish knots, processed fish knots and processed fish knots produced by a conventional method. It is possible to suppress the development of off-tastes such as bitterness and astringency that are often present in seasoning extracts, and therefore obtain an effect that a product with good shelf life that can stably retain favorable taste and flavor for a long period of time can be obtained. It is a thing.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 石黒 恭佑 神奈川県川崎市川崎区鈴木町１番１号 味 の素株式会社食品総合研究所内 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Kyosuke Ishiguro 1-1, Suzuki-cho, Kawasaki-ku, Kawasaki-shi, Kanagawa Ajinomoto Co., Inc. Food Research Institute
Claims (6)
添加することを特徴とする魚節の製造法。1. A method for producing a fish clause, which comprises adding trehalose in the step of producing a fish clause.
−スを添加することを特徴とする魚節加工品の製造法。2. A method for producing a processed fish-section product, which comprises adding trehalose in the process for producing a processed fish-section product.
とを特徴とする調味エキスの製造法。3. A method for producing a seasoning extract, which comprises adding trehaloose to the seasoning extract.
量が調味エキス中の固形分重量比５〜７０％であること
を特徴とする調味エキスの製造法。4. The method for producing a seasoning extract according to claim 3, wherein the amount of trehalose added is 5 to 70% by weight of the solid content of the seasoning extract.
類、魚介類、野菜類、海藻類または微生物菌体の水性溶
液抽出物であることを特徴とする調味エキスのの製造
法。5. The method for producing a seasoning extract according to claim 3, wherein the seasoning extract is an aqueous solution extract of birds and animals, seafood, vegetables, seaweeds, or microbial cells.
の酸による、または酵素による加水分解物であることを
特徴とする調味エキスの製造法。6. The method for producing a seasoning extract according to claim 3, wherein the seasoning extract is a hydrolyzate of a protein with an acid or an enzyme.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP28457994A JP3737833B2 (en) | 1993-12-20 | 1994-10-26 | Production method of seasoning extract |
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP5-344612 | 1993-12-20 | ||
| JP34461293 | 1993-12-20 | ||
| JP28457994A JP3737833B2 (en) | 1993-12-20 | 1994-10-26 | Production method of seasoning extract |
Related Child Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2003129863A Division JP3567934B2 (en) | 1993-12-20 | 2003-05-08 | Production method of fish knots and processed products |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH07227243A true JPH07227243A (en) | 1995-08-29 |
| JP3737833B2 JP3737833B2 (en) | 2006-01-25 |
Family
ID=26555522
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP28457994A Expired - Lifetime JP3737833B2 (en) | 1993-12-20 | 1994-10-26 | Production method of seasoning extract |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3737833B2 (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0813820A1 (en) * | 1996-06-20 | 1997-12-29 | Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenkyujo | Method for enhancing the salty-taste and/or delicious-taste of food products |
| EP0925719A1 (en) * | 1997-12-26 | 1999-06-30 | Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenkyujo | Method for inhibiting trimethylamine formation and its uses |
| WO2005016031A1 (en) * | 2003-08-15 | 2005-02-24 | Cargill, Incorporated | Methods for reducing astringency |
| WO2006023812A1 (en) * | 2004-08-20 | 2006-03-02 | Cargill Incorporated | Ingredient systems comprising trehalose, food products containing trehalose, and methods of making same |
| JP2006187254A (en) * | 2005-01-07 | 2006-07-20 | Japan Tobacco Inc | Flavor-enriched dried fish |
| US8231925B2 (en) | 2004-08-20 | 2012-07-31 | Cargill, Incorporated | Ingredient systems comprising trehalose, food products containing trehalose, and methods of making same |
-
1994
- 1994-10-26 JP JP28457994A patent/JP3737833B2/en not_active Expired - Lifetime
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0813820A1 (en) * | 1996-06-20 | 1997-12-29 | Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenkyujo | Method for enhancing the salty-taste and/or delicious-taste of food products |
| KR100473434B1 (en) * | 1996-06-20 | 2005-07-18 | 가부시끼가이샤 하야시바라 세이부쓰 가가꾸 겐꾸조 | How to increase the saltiness and / or good taste of food |
| EP0925719A1 (en) * | 1997-12-26 | 1999-06-30 | Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenkyujo | Method for inhibiting trimethylamine formation and its uses |
| KR100573468B1 (en) * | 1997-12-26 | 2006-07-06 | 가부시끼가이샤 하야시바라 세이부쓰 가가꾸 겐꾸조 | Trimethylamine production inhibition method and its use |
| WO2005016031A1 (en) * | 2003-08-15 | 2005-02-24 | Cargill, Incorporated | Methods for reducing astringency |
| WO2006023812A1 (en) * | 2004-08-20 | 2006-03-02 | Cargill Incorporated | Ingredient systems comprising trehalose, food products containing trehalose, and methods of making same |
| US8231924B2 (en) | 2004-08-20 | 2012-07-31 | Cargill, Incorporated | Ingredient systems comprising trehalose, food products containing trehalose, and methods of making same |
| US8231925B2 (en) | 2004-08-20 | 2012-07-31 | Cargill, Incorporated | Ingredient systems comprising trehalose, food products containing trehalose, and methods of making same |
| JP2006187254A (en) * | 2005-01-07 | 2006-07-20 | Japan Tobacco Inc | Flavor-enriched dried fish |
| JP4695883B2 (en) * | 2005-01-07 | 2011-06-08 | 日本たばこ産業株式会社 | Flavored fish buns |
Also Published As
| Publication number | Publication date |
|---|---|
| JP3737833B2 (en) | 2006-01-25 |
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