JPH1057008A - Dried fish stock flavor - Google Patents
Dried fish stock flavorInfo
- Publication number
- JPH1057008A JPH1057008A JP8221038A JP22103896A JPH1057008A JP H1057008 A JPH1057008 A JP H1057008A JP 8221038 A JP8221038 A JP 8221038A JP 22103896 A JP22103896 A JP 22103896A JP H1057008 A JPH1057008 A JP H1057008A
- Authority
- JP
- Japan
- Prior art keywords
- flavor
- fish
- extract
- carbon dioxide
- knot
- 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
Landscapes
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
- Extraction Or Liquid Replacement (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は魚節類の香味成分か
らなる魚節だしフレーバーに関する。さらに詳しくは魚
節類を含水アルコールの存在下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で抽出して得られる魚
節類の香味成分からなる、魚節だしフレーバーに関す
る。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a knot fish flavor comprising a flavor component of a knot fish. More particularly, the present invention relates to a fish knot soup flavor comprising a fish knot flavor component obtained by extracting fish knots with liquefied or subcritical or supercritical carbon dioxide in the presence of hydrous alcohol.
【０００２】[0002]
【従来の技術およびその問題点】従来、節類または煮干
し品の加工魚類を液化状態または超臨界状態の二酸化炭
素で抽出処理し、ついで減圧処理して前記節類または煮
干し品の加工魚類の天然香味成分を回収することからな
る加工魚類の香気成分回収法が知られている（特公平４
−７２４９８）。この回収方法によれば、鰹節などの節
類や煮干し品等の加工魚類がもっている香気成分を効率
よく回収することができる。しかしながら、この方法に
より得られる香気成分は生臭みが強く、油脂を多く含
み、酸化劣化し易く、天然の風味が失われ易い。2. Description of the Related Art Conventionally, processed fish of knots or dried fish are extracted with carbon dioxide in a liquefied or supercritical state, and then subjected to vacuum treatment to process the processed fish of knots or dried fish. There is known a method of recovering flavor components of processed fish, which comprises recovering natural flavor components of the fish (Japanese Patent Publication No.
-72498). According to this recovery method, it is possible to efficiently recover aroma components contained in knots such as bonito and processed fish such as dried fish. However, the flavor component obtained by this method has a strong fresh smell, contains a lot of fats and oils, is easily oxidized and deteriorated, and the natural flavor is easily lost.
【０００３】また、鰹節製造の際の荒節研磨整形時の研
磨粉を亜臨界もしくは超臨界状態の二酸化炭素を抽出剤
として抽出分離して得られた鰹節燻エキスからなる調味
料も知られており、その際、二酸化炭素に抽出助剤とし
て水または／およびエタノールを配合することも知られ
ている（特公昭６４−８９９０）。この方法において
は、原料として鰹節製造の際の荒節研磨整形時の研磨粉
を使用するので、安価に調味料を得ることができるが、
得られた調味料は原料に由来する独特の香質を有し、油
脂成分を多く含み、天然だし汁フレーバーとして使用す
るにはさらに改良が望まれる。[0003] Also, a seasoning comprising a dried bonito smoked extract obtained by extracting and separating the abrasive powder from the sub-critical or supercritical carbon dioxide as an extractant during rough-section polishing and shaping in the production of bonito is also known. At that time, it is also known to mix water or / and ethanol as an extraction aid with carbon dioxide (JP-B 64-8990). In this method, since the polishing powder at the time of rough knot polishing and shaping at the time of bonito production is used as a raw material, a seasoning can be obtained at low cost,
The obtained seasoning has a unique flavor derived from the raw material, contains a large amount of fat and oil components, and further improvement is desired for use as a natural broth flavor.
【０００４】[0004]
【発明が解決しようとする課題】本発明は、上記従来の
調味料のような欠点がなく、油脂成分が少なく、新鮮な
天然だし風味を有するだしフレーバーを提供することを
目的とする。SUMMARY OF THE INVENTION An object of the present invention is to provide a broth flavor that has no such disadvantages as the above-mentioned conventional seasonings, has a low oil and fat component, and has a fresh natural soup flavor.
【０００５】[0005]
【課題を解決するための手段】本発明は、魚節類を含水
アルコールの存在下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で抽出して得られる魚節類の香味
成分からなる、魚節だしフレーバーよりなる。The present invention comprises a flavor component of a fish segment obtained by extracting the fish segment with carbon dioxide in a liquefied or subcritical or supercritical state in the presence of a hydrous alcohol, It consists of fish knot and flavor.
【０００６】本発明の魚節だしフレーバーは、魚節類を
含水アルコールに加えて混合し、混合物を液化状態また
は亜臨界もしくは超臨界状態の二酸化炭素で抽出するこ
とにより容易に製造される。魚節類としては、例えば、
鰹本枯節、鰹荒節等の鰹の節類、宗田鰹等の節類が使用
され、これらの節類は、切屑物、破砕物、粉砕物などの
細分化物の形で利用することができる。細分化は可及的
に低温で行うのが望ましい。[0006] The fish knot soup flavor of the present invention is easily produced by adding and mixing fish knots with hydroalcohol, and extracting the mixture with liquefied or subcritical or supercritical carbon dioxide. As fish segments, for example,
Bonitos such as dried bonito, dried bonito, etc., and bonito such as Soda bonito are used, and these nodes can be used in the form of cut pieces, crushed pieces, pulverized pieces, etc. . It is desirable to perform the subdivision at as low a temperature as possible.
【０００７】含水アルコールは、５〜９９.９容量％濃
度のエタノール水溶液が使用される。水含有量が増加す
ると揮発性香気成分以外の呈味成分の抽出が増加し、そ
れに伴って生臭さが現れる傾向がある。抽出原料の種類
によって適宜アルコール濃度は選択されるが、通常、７
５〜９９.９容量％のエタノール水溶液が好ましい。魚
節類と含水アルコールとの混合比は、魚節類１重量部に
対して含水アルコール０.０５〜０.８０重量部、好まし
くは０.２〜０.６重量部である。両者を混合し、冷暗所
に密閉保管し、魚節類を十分湿潤させた後に、混合物を
抽出槽に入れる。あるいは魚節類と含水アルコールをそ
れぞれ分けて、交互に抽出槽に仕込み、魚節類を湿潤さ
せてもよい。As the aqueous alcohol, an aqueous ethanol solution having a concentration of 5 to 99.9% by volume is used. As the water content increases, the extraction of taste components other than volatile odor components increases, which tends to cause a fresh smell. The alcohol concentration is appropriately selected depending on the type of the extraction raw material.
A 5-99.9% by volume aqueous ethanol solution is preferred. The mixing ratio of the fish segments and the water-containing alcohol is 0.05 to 0.80 parts by weight, preferably 0.2 to 0.6 parts by weight, per 1 part by weight of the fish segments. The two are mixed and kept tightly closed in a cool and dark place. After the fish knots are sufficiently moistened, the mixture is placed in an extraction tank. Alternatively, the fish knots and the hydrous alcohol may be separately separated and charged alternately in the extraction tank to wet the fish knots.
【０００８】本発明における抽出は、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で魚節類等の香味
成分を抽出するそれ自体公知の方法で実施され得る。即
ち、魚節類と含水アルコールの混合物が仕込まれた抽出
槽に二酸化炭素を連続的に供給して所定の温度、圧力条
件下で二酸化炭素と接触させ、魚節類の香味成分を抽出
する。抽出の温度および圧力は適宜選択することができ
る。例えば、温度５〜２５℃、圧力４５〜７０kg／cm2
の液化状態、温度５〜３０℃、圧力７５kg／cm2以上の
亜臨界状態、あるいは温度３２〜６０℃、圧力７５〜４
００kg／cm2の超臨界状態の二酸化炭素を使用すること
ができる。超臨界状態において温度および圧力の増加と
ともに、抽出物中の油脂成分や雑味成分が増加する傾向
があるので、温度３２〜４５℃、圧力７５〜３００kg／
cm2の超臨界二酸化炭素の利用が好ましい。抽出時間
は、原料の種類、抽出温度、圧力の条件にもよるが、凡
そ１〜１０時間である。抽出処理終了後、抽出物含有二
酸化炭素は、抽出槽から連続的に分離槽に移行させる。
分離槽内は温度１４〜２５℃、圧力４４〜４０kg／cm2
の条件に保ち、分離槽内で抽出物と二酸化炭素とを分離
させる。かくして得られる抽出物を水で処理してわずか
に生成する不溶物を除去して水溶解性をさらに向上させ
るのが望ましい。The extraction in the present invention can be carried out by a method known per se for extracting flavor components such as fish segments with carbon dioxide in a liquefied state or a subcritical or supercritical state. That is, carbon dioxide is continuously supplied to an extraction tank in which a mixture of fish stalks and hydroalcohol is charged, and is brought into contact with carbon dioxide under predetermined temperature and pressure conditions to extract flavor components of the fish scallops. The extraction temperature and pressure can be appropriately selected. For example, a temperature of 5 to 25 ° C. and a pressure of 45 to 70 kg / cm 2
Liquefied state, temperature 5-30 ° C, pressure 75kg / cm 2 or more subcritical state, or temperature 32-60 ° C, pressure 75-4
Supercritical carbon dioxide of 00 kg / cm 2 can be used. In the supercritical state, oil and fat components and unpleasant components in the extract tend to increase as the temperature and pressure increase, so that the temperature is 32 to 45 ° C and the pressure is 75 to 300 kg /.
The use of cm 2 supercritical carbon dioxide is preferred. The extraction time is about 1 to 10 hours, depending on the type of raw material, extraction temperature and pressure conditions. After the completion of the extraction process, the extract-containing carbon dioxide is continuously transferred from the extraction tank to the separation tank.
The temperature inside the separation tank is 14 to 25 ° C, and the pressure is 44 to 40 kg / cm 2.
And the extract is separated from carbon dioxide in the separation tank. The extract thus obtained is desirably treated with water to remove a small amount of insoluble matter, thereby further improving the water solubility.
【０００９】[0009]
【発明の実施の態様】次に実施例および比較例を示して
本発明をさらに具体的に説明する。Now, the present invention will be described in further detail with reference to Examples and Comparative Examples.
【００１０】実施例１ 粗粉砕した鰹本枯節３００ｇに９５％エタノール１２５
ｇを添加し、混合して一夜、冷暗所で湿潤させる。得ら
れた湿潤混合物を抽出槽に仕込み、圧力２５０kg／c
m2、温度４０℃の超臨界二酸化炭素を連続的に４時間供
給して抽出を行った。抽出槽から流出する抽出物含有二
酸化炭素は、圧力４０kg／cm2、温度２０℃に保った分
離槽に移し、抽出物を二酸化炭素から分離し、１１０ｇ
の抽出物を得た。得られた抽出物は、そのまま本発明の
魚節だしフレーバーとすることができるが、さらに水添
加処理して水溶性を改善してもよい。かくして得られた
フレーバーは、本枯節特有の高級な天然だし汁風味を有
し、バランスのよい香味の節感とこくのある呈味感の点
で優れており、その力価も高かった。Example 1 95% ethanol 125 was added to 300 g of coarsely pulverized dried bonito.
g, mix and wet overnight in a cool, dark place. The obtained wet mixture is charged into an extraction tank, and the pressure is 250 kg / c.
Supercritical carbon dioxide having m 2 and a temperature of 40 ° C. was continuously supplied for 4 hours to perform extraction. The extract-containing carbon dioxide flowing out of the extraction tank was transferred to a separation tank maintained at a pressure of 40 kg / cm 2 and a temperature of 20 ° C., and the extract was separated from the carbon dioxide to obtain 110 g.
Was obtained. The obtained extract can be directly used as the knot fish flavor of the present invention, but may be further subjected to a water addition treatment to improve the water solubility. The flavor thus obtained had a high-grade natural broth flavor characteristic of this dried soybean, and was excellent in terms of a well-balanced flavor knot and a full-bodied taste, and its potency was also high.
【００１１】実施例２ 粗粉砕した鰹本枯節３００ｇに９５％エタノール１２５
ｇを添加し、混合して一夜、冷暗所で湿潤させる。得ら
れた湿潤混合物を抽出槽に仕込み、圧力１５０kg／c
m2、温度２５℃の液化二酸化炭素を連続的に４時間供給
して抽出を行った。抽出槽から流出する抽出物含有二酸
化炭素は、圧力４０kg／cm2、温度２０℃に保った分離
槽に移し、抽出物を二酸化炭素から分離し、９７ｇの抽
出物を得た。得られた抽出物は、実施例１と同様の風味
を有し、その風味には好ましい幅とこくがあった。Example 2 95% ethanol 125 was added to 300 g of coarsely ground dried bonito.
g, mix and wet overnight in a cool, dark place. The obtained wet mixture is charged into an extraction tank, and the pressure is 150 kg / c.
Extraction was performed by continuously supplying liquefied carbon dioxide at m 2 and a temperature of 25 ° C. for 4 hours. The extract-containing carbon dioxide flowing out of the extraction tank was transferred to a separation tank maintained at a pressure of 40 kg / cm 2 and a temperature of 20 ° C., and the extract was separated from carbon dioxide to obtain 97 g of an extract. The obtained extract had the same flavor as that of Example 1, and the flavor had a preferable width and body.
【００１２】実施例３ 抽出材料として、鰹荒節粗粉砕を用いること以外は、実
施例１と同様に抽出して、抽出物１２０ｇを得た。得ら
れた抽出物は、材料の荒節特有のスモーク感を有し、実
施例１及び２と同様に削り立て節からのバランス良い天
然だし汁風味を有する。上記各実施例による本発明の抽
出物を、従来例によって抽出した抽出物と比較するため
に、以下のような比較実験を行った。Example 3 Extraction was carried out in the same manner as in Example 1 except that bonito coarse-grained was used as an extraction material to obtain 120 g of an extract. The obtained extract has a smoke feeling peculiar to the rough section of the material, and has a well-balanced natural broth flavor from the freshly cut section as in Examples 1 and 2. In order to compare the extract of the present invention according to each of the above examples with the extract extracted according to the conventional example, the following comparative experiments were performed.
【００１３】比較例１ 粗粉砕した鰹本枯節３００ｇを抽出槽に仕込み、含水ア
ルコールを加えないで、圧力２５０kg／cm2、温度４０
℃の超臨界二酸化炭素を連続的に４時間供給して抽出を
行った。抽出槽から流出する抽出物含有二酸化炭素は、
圧力４０kg／cm 2、温度２０℃に保った分離槽に移し、
抽出物を二酸化炭素から分離し、２.１ｇの抽出物を得
た。得られた抽出物は、実施例１、２及び３と比較し
て、その収量はかなり低い。その風味は、同一材料から
の実施例１及び２と比較して、生臭みや雑味が強く風味
的に好ましくない。抽出物をさらにエタノール水溶液で
処理して得た水溶性タイプも、抽出物と同傾向の風味を
有しており、風味の力価が弱い。COMPARATIVE EXAMPLE 1 300 g of roughly ground bonito dried syrup was charged into an extraction tank.
Without adding alcohol, pressure 250kg / cmTwo, Temperature 40
℃ supercritical carbon dioxide continuously supplied for 4 hours to extract
went. The extract-containing carbon dioxide flowing out of the extraction tank is
Pressure 40kg / cm Two, Transferred to a separation tank maintained at a temperature of 20 ° C,
Separating the extract from carbon dioxide yields 2.1 g of extract
Was. The resulting extract was compared with Examples 1, 2 and 3.
And its yield is quite low. The flavor is from the same material
Compared with Examples 1 and 2 of Example 1, the flavor and odor are stronger
Is not preferred. Extract is further treated with aqueous ethanol
The water-soluble type obtained by the treatment has the same tendency as the extract.
Has a low flavor potency.
【００１４】比較例２ 荒節研磨成型時の研磨粉２３０ｇに９５％エタノール９
５ｇを添加し、混合して一夜、冷暗所で湿潤させる。得
られた湿潤混合物を抽出槽に仕込み、圧力２５０kg／cm
2、温度４０℃の超臨界二酸化炭素を連続的に４時間供
給して抽出を行った。抽出槽から流出する抽出物含有二
酸化炭素は、圧力４０kg／cm2、温度２０℃に保った分
離槽に移し、抽出物を二酸化炭素から分離し、９３ｇの
抽出物を得た。抽出物には、常温において約８ｇのオイ
ル状物が沈殿していた。得られた抽出物は、実施例１、
２及び３と比較して、油脂成分が多く、常温において不
均一状態となり、取り扱い難い。得られた抽出物から沈
殿オイル部を除いた溶液部は、材料の荒節研磨成型時研
磨粉特有の油っぽく重いスモーク風味を有し、生臭さを
伴う強い呈味感を有している。実施例１、２及び３で得
られる抽出物の風味とは全く異なっている。Comparative Example 2 95% ethanol 9
Add 5 g, mix and wet overnight in a cool, dark place. The obtained wet mixture is charged into an extraction tank, and the pressure is 250 kg / cm.
2. Extraction was performed by continuously supplying supercritical carbon dioxide at a temperature of 40 ° C. for 4 hours. The extract-containing carbon dioxide flowing out of the extraction tank was transferred to a separation tank maintained at a pressure of 40 kg / cm 2 and a temperature of 20 ° C., and the extract was separated from carbon dioxide to obtain 93 g of an extract. About 8 g of an oily substance was precipitated in the extract at room temperature. The obtained extract was prepared in Example 1,
Compared to 2 and 3, the fat and oil components are large, and they are in a non-uniform state at room temperature, and are difficult to handle. The solution part obtained by removing the precipitated oil part from the obtained extract has the oily and heavy smoke flavor peculiar to the abrasive powder at the time of rough section polishing molding of the material, and has a strong taste with a fishy odor. . The flavors of the extracts obtained in Examples 1, 2 and 3 are completely different.
【００１５】本発明による上記実施例による抽出物と、
上記比較例による各抽出物とを官能検査により比較評価
した。官能検査は、抽出物を温水へ添加して官能評価
し、風味の良さ及び強さの程度で評価した。官能評価
は、１０名の訓練された官能検査員によって行った。総
合点（５点満点）の平均値および風味特性を表１に示
す。An extract according to the above embodiment according to the invention;
Each extract according to the above comparative example was compared and evaluated by a sensory test. In the sensory test, the extract was added to warm water to perform a sensory evaluation, and the degree of flavor and strength was evaluated. Sensory evaluation was performed by 10 trained sensory inspectors. Table 1 shows the average value of the total points (out of 5 points) and the flavor characteristics.
【００１６】[0016]
【表１】 [Table 1]
【００１７】[0017]
【発明の効果】本発明の魚節だしフレーバーは、削り立
て魚節類からのとり立てのだしに特有な新鮮で美味な高
級な天然だしの風味を有する。さらにその香質バランス
を保ったまま長期保存が可能であり、呈味感が強い。ま
た、水系への溶解性が高いので、透明な調味料へ添加
し、天然だし汁風味を強化するのに適している。EFFECTS OF THE INVENTION The knot fish flavor of the present invention has a fresh, delicious high-grade natural soup flavor unique to the picking of freshly cut fish knots. Furthermore, long-term preservation is possible while maintaining the flavor balance, and the taste is strong. Also, since it has high solubility in aqueous systems, it is suitable for being added to a transparent seasoning to enhance the flavor of natural broth.
Claims (6)
状態または亜臨界もしくは超臨界状態の二酸化炭素で抽
出して得られる魚節類の香味成分からなる、魚節だしフ
レーバー。1. A fish knot flavor comprising a fish knot flavor obtained by extracting fish knots with liquefied or subcritical or supercritical carbon dioxide in the presence of hydroalcohol.
エタノール水溶液である請求項１記載の魚節だしフレー
バー。2. The fish knot flavor according to claim 1, wherein the aqueous alcohol is an aqueous ethanol solution of 5 to 99.9% by volume.
のエタノール水溶液である請求項１記載の魚節だしフレ
ーバー。3. The aqueous alcohol content is 75 to 99.9% by volume.
The fish knot soup flavor according to claim 1, which is an aqueous ethanol solution.
０.０５〜０.８０重量部である請求項１ないし請求項３
記載の魚節だしフレーバー。4. The water-containing alcohol is used in an amount of 0.05 to 0.80 parts by weight based on 1 part by weight of fish segments.
The described fish knot and flavor.
０.２〜０.６重量部である請求項４記載の魚節だしフレ
ーバー。5. The fish knot soup flavor according to claim 4, wherein the content of the hydrous alcohol is 0.2 to 0.6 parts by weight per 1 part by weight of the fish knots.
求項１ないし請求項５のいずれかの請求項に記載の魚節
だしフレーバー。6. The fish knot soup flavor according to claim 1, wherein the fish knot is a dried bonito or a dried bonito.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP22103896A JP3580513B2 (en) | 1996-08-22 | 1996-08-22 | Fish knot soup flavor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP22103896A JP3580513B2 (en) | 1996-08-22 | 1996-08-22 | Fish knot soup flavor |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH1057008A true JPH1057008A (en) | 1998-03-03 |
| JP3580513B2 JP3580513B2 (en) | 2004-10-27 |
Family
ID=16760520
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP22103896A Expired - Lifetime JP3580513B2 (en) | 1996-08-22 | 1996-08-22 | Fish knot soup flavor |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3580513B2 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002291402A (en) * | 2001-03-30 | 2002-10-08 | Yaizu Suisankagaku Industry Co Ltd | Method for producing dried fish |
| JP2004500900A (en) * | 2000-06-28 | 2004-01-15 | ダンフォ・アー／エス | How to prepare liquid smoke |
| JP4502287B1 (en) * | 2009-11-05 | 2010-07-14 | 株式会社ミツカングループ本社 | Method for producing liquid containing aromatic components from nodules |
-
1996
- 1996-08-22 JP JP22103896A patent/JP3580513B2/en not_active Expired - Lifetime
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004500900A (en) * | 2000-06-28 | 2004-01-15 | ダンフォ・アー／エス | How to prepare liquid smoke |
| JP2002291402A (en) * | 2001-03-30 | 2002-10-08 | Yaizu Suisankagaku Industry Co Ltd | Method for producing dried fish |
| JP4502287B1 (en) * | 2009-11-05 | 2010-07-14 | 株式会社ミツカングループ本社 | Method for producing liquid containing aromatic components from nodules |
| JP2011097854A (en) * | 2009-11-05 | 2011-05-19 | Mitsukan Group Honsha:Kk | Method for producing flavor component-containing liquid from dried and fermented fish |
Also Published As
| Publication number | Publication date |
|---|---|
| JP3580513B2 (en) | 2004-10-27 |
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