JP2950756B2 - Seasoning material and method for producing the same - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a seasoning material having a meat flavor and a method for producing the same, and more particularly, to a seasoning material having a meat flavor which sufficiently combines the taste and aroma of animal meat and a method for producing the same. is there.

[0002]

2. Description of the Related Art Conventionally, beef flavor, pork flavor, chicken flavor, etc. have been used to enhance or adjust the taste of cooked foods or processed foods such as curry, stew, meat and potatoes, and soups such as ramen. Various seasoning materials including meat flavor seasoning materials are used.

[0003] As the above-mentioned seasoning material having a meat flavor, there is known a meat meat and / or a meat meat bone obtained by heat extraction using water or oil and fat. For example, meat and / or meat bones extracted by heating with water include meat of meat or seafood, or an extract obtained by heating and extracting meat and bones of these animals, and crude extraction residue. Meat flavor seasoning material containing crushed material (JP-A-57-50868),
After heating chicken chicken at normal pressure and hot water to obtain a chicken extract, water is added to the extraction residue and heated under pressure and hot water to obtain a chicken extract, and then a chicken extract obtained by mixing both extracts (Japanese Patent Laid-Open No. 2-429).
No. 55).

[0004] In addition, meat and / or meat bones obtained by heat extraction using fats and oils include animal and vegetable edible fats and oils, and meat and fishery products and / or shredded or ground vegetables, and the water content in the whole preparation is added. Is 10-40% by weight, internal pressure is 1-3kg
After the heat treatment is performed under the condition of / cm ² gauge, there is a seasoning oil collected (JP-B-63-31169).

[0005]

However, the extract obtained by heat-treating the meat and / or the bones of the meat using water has a taste of the meat but lacks the aroma of the meat. . Moreover, the extracted oil obtained by heat-treating the meat and / or the bone of the meat using fats and oils has a rich meat scent, but lacks the umami taste of the meat.

[Means for Solving the Problems]

Accordingly, the present inventors have conducted intensive research and development for the purpose of obtaining a seasoning material having a meat flavor which sufficiently combines the taste and aroma of animal meat. As a result,
Mixing and / or mixing the meat meat bones extracted by heating with water and oils and fats, and extracting and extracting the residue after heat-treating the meat and / or meat bones first with the fats and oils, Water is added to the residue, and an extract obtained by further heat treatment is mixed, or a crushed residue paste that has been subjected to a crush treatment without being separated after the heat treatment with water is subjected to the extraction oil extraction. It has been found that the above object can be achieved by mixing the above.

The present invention has been completed on the basis of the above-mentioned findings, and comprises adding an oil and fat to meat and / or bone of the meat and subjecting the meat to heat treatment, separating the residue to obtain an extracted oil, and extracting the meat and / or meat. Another object of the present invention is to provide a seasoning material characterized by comprising adding water to bones of animal meat, subjecting the bones to heat treatment, separating the residue, and mixing the extracted liquid. Further, the present invention provides an extract oil obtained by adding a fat or oil to a meat and / or a bone of a meat and subjecting the residue to a first heat treatment, separating and collecting the residue, and adding water to the residue to form a second heating oil. An object of the present invention is to provide a method for producing a seasoning material, which comprises mixing a liquid extract obtained by separating a residue after the treatment. Also, the present invention
An extracted oil obtained by separating and collecting the residue after adding the fat and oil to the meat of the meat and / or the bone of the meat and subjecting the residue to the first heat treatment, and separation after the water is subjected to the second heat treatment by adding water to the residue. It is an object of the present invention to provide a method for producing a seasoning material, characterized by mixing a pulverized residue paste obtained by performing a pulverization treatment without any treatment. Hereinafter, the present invention will be described in detail.

The meat used in the present invention includes, for example, chicken, beef, pork and the like, and these can be used alone or in combination of two or more. In use, a meat portion, a bone portion, or a combination thereof may be used.

In using the bone of the above meat, it is desirable to perform a roasting treatment on the bone of the meat. Thereby, the fishy smell of the livestock meat disappears, and the meat flavor having a cooking feeling can be imparted to the seasoning material. The roasting of the meat meat bone is performed at 100 to 500 ° C. for 1 to 60 minutes by using a gas oven, a hot plate or the like, preferably 250 minutes.
It is desirable to carry out under conditions of up to 300 ° C. for 5 to 10 minutes. If the treatment temperature is higher than the above range or if the treatment time is long, the extract oil or extract obtained after the heat treatment with fats and oils or water tends to have a burnt smell and easily lose the meat flavor. On the other hand, when the processing temperature is lower than the above range or the processing time is short, the extracted oil or the extracted liquid has a lively smell of livestock meat, making it difficult to feel a meaty flavor with cooking feeling. As the bones of the above meat,
Any part such as rose bone, shin bone, and spine bone may be used, but it is preferable to use rose bone which can bring out a feeling of cooking of meat and furthermore can strongly sense meat flavor. In performing the roasting treatment on the meat meat bone, it is desirable to cut the meat meat bone to a size of about 2 to 3 cm or to perform a coarse grinding treatment. Thereby, the heat extraction efficiency when heat-treating with fats or oils or water can be improved.

According to the present invention, the meat and / or the bones of the meat are subjected to a heat treatment using fats and oils and water, and the residue is separated and the extracted oil is mixed with the extract to improve the taste of the meat. It is possible to obtain a seasoning material having a meaty flavor having a sufficient scent. In extracting the extracted oil and the extract from the meat and / or meat bone, the meat and / or
Alternatively, heat treatment may be performed using fat and oil and water using the meat bones, respectively. However, it is desirable to effectively use the meat and / or meat bone residues obtained after the heat treatment.

[0011] The production method of the present invention is a method for producing a seasoning material having a meat flavor which sufficiently combines the taste and aroma of meat by effectively utilizing the above-mentioned residue. There is a great feature in the order of processing steps in which is subjected to a first heat treatment using oils and fats, then water is added to the residue after extracting the extracted oil, and a second heat treatment is performed. First, the meat and / or the bones of the meat are firstly removed using water.
In the case where the heat treatment is performed, and then the fat after adding the extract is subjected to the second heat treatment by adding the fat or oil, or in the case where the meat and / or the meat are subjected to the heat treatment in the presence of the fat or oil and water, The components of the meat, particularly the aroma components, cannot be sufficiently imparted to the seasoning material. Hereinafter, the production method of the present invention will be described in detail.

In the present invention, first, as described above, the meat and / or the bones of the meat are subjected to a first heat treatment using fats and oils to extract various components contained in the meat, particularly scent components, into the fats and oils. The fats and oils may be any edible fats and oils, for example, animal fats and oils such as beef tallow, lard and chicken fat, vegetable oils such as rapeseed oil, corn oil and palm oil, or a combination of two or more of these fats and oils Can be used. In particular, when obtaining a rich seasoning material, it is desirable to use the above animal fats and oils.

It is desirable that the weight ratio of the meat and / or the bones of the meat to the fat and oil is 1: 0.4 to 5, preferably 1: 0.5 to 1. When the amount of the fat or oil is smaller than the above ratio, the extraction efficiency of the various components including the fragrance component contained in the meat and / or the bone of the meat becomes poor, and the extracted oil obtained by the heat treatment is burnt. This is not preferred because bitterness due to the odor is easily felt. Conversely, if the amount of the fat or oil is larger than the above ratio, the aroma of meat in the extracted oil becomes undesirably thin.

The processing conditions for heating the above meat and / or meat meat bones by adding fats and oils are 80 to 200.
° C, 10 to 240 minutes, preferably 100 to 150 °
C, desirably for 60 to 120 minutes. Thereby, the scent component contained in the meat can be sufficiently extracted into the fat or oil. If the treatment temperature is lower than the above range, the aroma of the meat cannot be sufficiently extracted from the fats and oils, and the extracted oil becomes fresh and has no cooking feeling. On the contrary, when the treatment temperature is higher than the above range, a burning smell is felt in the extracted oil, and further, when the hot water extraction treatment is performed using the residue collected after the heat treatment, it is obtained. The extract is not preferred because it gives a strong bitter taste. Further, the above heat treatment under a pressurized state,
For example, by performing the treatment under the conditions of 0.5 to ⁵ kg / cm ² (gauge pressure), preferably 1 to 3 kg / cm ² (gauge pressure), the fragrance titer can be reduced as compared with the case of performing the heat treatment under normal pressure. It is preferable because it can be increased about twice or more. Note that a stirring process may be performed during the heating process.
Thereby, it is possible to prevent uneven heating or scorching.

According to the present invention, after performing the first heat treatment,
Residues such as meat and / or meat bones are separated, and the extracted oil is collected. The separation and removal of the residue may be performed by filtration, centrifugation, or the like. In this case, after the mixing and stirring treatment, it is important to perform the treatment while the fats and oils do not solidify. For example, it is desirable to treat the fats and fats while keeping the product temperature at about 10 to 50 ° C. Further, when performing the above filtration treatment, using a heat-resistant nonwoven fabric, a filter such as a wire mesh,
The size of the opening may be appropriately determined depending on the size of the meat and / or the bones of the meat, and is preferably about 30 to 3000 μm.

Next, in the present invention, water is added to the residue separated after the first heat treatment and a second heat treatment is performed. It is desirable that the weight ratio of the residue to water is 1: 0.15 to 3, preferably 1: 1 to 2. When the amount of water is smaller than the above ratio, the extraction efficiency of the umami of livestock meat in hot water is deteriorated, and the resulting extract has a burning smell, which is not preferable. Conversely, if the amount of water is larger than the above ratio, the taste of the meat cannot be sufficiently felt in the extract.

The second heat treatment conditions are 80 to 1
30 ° C. for 30 to 240 minutes, preferably 95 to 100
It is desirable to carry out at 100C for 150 to 150 minutes. Thereby, the umami component contained in the meat remaining in the residue can be extracted into the hot water. That is, since the residue does not already contain the scent component, the heat treatment can be performed at a relatively high temperature, and the umami component contained in the meat can be sufficiently extracted into the hot water. is there. When the treatment temperature is lower than the above range or the treatment time is short, the umami component contained in the meat cannot be sufficiently extracted from the residue into the hot water. Conversely, when the processing temperature is higher than the above range or when the processing time is long, the flavor of the extract has no depth and is rich. Note that, during the second heat treatment, a stirring process may be performed as in the first heat process. Thereby, it is possible to prevent uneven heating or scorching.

After the second heat treatment, the residue is separated and an extract is collected. The separation and removal of the residue is
As in the case after the first heat treatment, filtration, centrifugation or the like may be performed. In the present invention, the pulverization treatment may be performed as it is without performing the separation treatment after the second heat treatment, thereby obtaining a pulverized residue paste. In this case, the size of the material to be crushed may be appropriately determined according to the texture, texture, and the like of the seasoning material, and is, for example, preferably 500 μm or less, and more preferably 300 μm or less.
In the above-mentioned pulverizing treatment, any apparatus can be used as long as it can perform the pulverizing treatment in the presence of water, for example, a wet crusher, a grinder, a food cutter or the like.

According to the present invention, the extract or pulverized residue paste obtained after the second heat treatment is mixed with the extracted oil obtained by the first heat treatment to sufficiently enhance the taste and aroma of the meat. It is possible to obtain a seasoning material having a meat flavor that is combined.

When mixing either the extract or the pulverized residue paste with the extracted oil, any mixing treatment may be applied. For example, a homogenizer or the like may be used so that both can be kept in a uniform mixed state. Method of performing high-speed mixing and stirring treatment using the apparatus of, sucrose fatty acid ester,
It is desirable to mix them by a method using an emulsifier such as polyglycerin fatty acid ester, lecithin and monoglycerin fatty acid ester.

When the above-mentioned extracted oil is mixed with the extract or the pulverized residue paste, the weight ratio may be appropriately determined according to the flavor of the dish or processed food using the seasoning material, For example, 1: 0.1 to 10, preferably 1:
It is desirable to set it to 0.3 to 3. Thereby, the umami and flavor of the meat can be harmonized in a well-balanced manner. If the amount of the extract or the pulverized residue paste is smaller than the above ratio, the flavor of the meat cannot be sufficiently felt in the seasoning material, and the flavor of the meat becomes weak, which is not preferable. Conversely, when the amount of the extract or the pulverized residue paste is large, the flavor of the meat is hardly perceived and the whole becomes a seasoning material having a heavy taste.

In the production of the seasoning material in the present invention, leeks, ginger, garlic, and so on are appropriately prepared according to dishes or processed foods using the seasoning material, for example, soups such as ramen, curry, stew, and side dishes such as meat and potatoes. Spice vegetables such as onion and spices such as laurel, celery, thyme, kosho and parsley can be used. In particular, these spices or spices
It is preferable because the animal odor of the meat and / or the bone of the meat can be suppressed, and the aroma and umami of the meat can be enhanced.

[0023]

[Example 1] Beef rose bone 6 cut to a width of 2 cm
51 parts by weight were roasted at 300 ° C. for 7 minutes, and 13 parts by weight of ginger and garlic, 258 parts by weight of sliced onion, and 400 parts by weight of tallow were added thereto. ° C (1k
g / cm ² gauge pressure) and a first heat treatment under the conditions of 90 minutes, followed by a filtration treatment using a wire mesh sieve having a mesh size of 2000 μm, and extracting 580 parts by weight of the extracted oil and 510 parts by weight of the residue. Each was collected.

Next, 765 parts by weight of water was added to 510 parts by weight of the residue, and a second heat treatment was performed at 100 ° C. (normal pressure) for 120 minutes, and a wire mesh sieve having an aperture of 2,000 μm was passed through. Then, 300 parts by weight of the extract and 740 parts by weight of the residue were respectively collected. Then, 4 parts by weight of a sucrose fatty acid ester was added to 300 parts by weight of the obtained extract and 580 parts by weight of the above-mentioned extracted oil, and subjected to high-speed mixing and stirring using a homogenizer at 10,000 rpm to obtain a seasoning material of the present invention. Was. The resulting seasoning material had a meaty flavor that sufficiently combines the taste and aroma of animal meat.

[0025]

Example 2 After the first heat treatment was performed in the same manner as in Example 1, 580 parts by weight of the extracted oil and 510 parts by weight of the residue were collected. Next, 765 parts by weight of water was added to 510 parts by weight of the residue, and the resulting mixture was heated at 100 ° C. (normal pressure).
After performing the second heat treatment under the conditions of 1 minute, a micro cut head is further attached to a Comitrol (manufactured by URSHEL), and the mixture is subjected to the pulverization treatment under the conditions of 11925 rpm, and 1040 parts by weight of the pulverized residue paste (the (Size about 300 μm) was obtained. And the obtained crushed residue 3
Then, 3 parts by weight of sucrose fatty acid ester were added to 00 parts by weight and 580 parts by weight of the extracted oil, and 100 parts by weight using a homogenizer.
Mixing and stirring were performed under the condition of 00 rpm to obtain the seasoning material of the present invention. The resulting seasoning material had a granular taste, and had a meat flavor that sufficiently combines the umami and aroma of animal meat.

[0026]

Example 3 A seasoning material of the present invention was obtained in the same manner as in Example 1, except that the roasted beef bone was not roasted. The resulting seasoning material had a meaty flavor that had a good combination of the umami and aroma of the meat, although the fishy odor of the meat was slightly felt.

[0027]

Example 4 A seasoning material of the present invention was obtained in the same manner as in Example 1 except that the first heat treatment was performed under normal pressure.
Although the obtained seasoning material had a slightly weaker meat meat scent than the seasoning material obtained in Example 1, it had a meat flavor that sufficiently combines the umami and flavor of the meat.

[0028]

[0029]

[Comparative Example 1] Beef rib bone 6 cut to a width of 2 cm
51 parts by weight were roasted at 300 ° C. for 7 minutes, and 13 parts by weight of ginger and garlic, 258 parts by weight of sliced onion, and 765 parts by weight of water were added thereto. ° C, 120
After performing a heat treatment under the conditions of minutes, a filtration treatment was performed using a wire mesh sieve having openings of 200 μm, and 300 parts by weight of the extract and 900 parts by weight of the residue were collected.

Next, 400 parts by weight of beef tallow was added to 740 parts by weight of the residue, and the mixture was subjected to heat treatment at 120 ° C. (1 kg / cm ² gauge pressure) for 90 minutes.
Filtration was performed using a 000 μm wire mesh sieve, and 580 parts by weight of the extracted oil and 740 parts by weight of the residue were collected. Then, 4 parts by weight of sucrose fatty acid ester was added to 580 parts by weight of the obtained extracted oil and 300 parts by weight of the extract,
Using a homogenizer, high-speed mixing and stirring were performed under the condition of 10,000 rpm to obtain a seasoning material. Although the obtained seasoning material can sense the umami of the meat, the flavor cannot be sufficiently felt.

[0031]

[Experimental example] Beef curry was produced by the following method. (Production method) 450 parts by weight of water, 525 parts by weight of ingredients such as beef, potatoes and carrots cut into bite-sized pieces and roasted for 15 minutes, 62.5 parts by weight of commercially available curry roe are added, and the beef is further boiled for 10 minutes. I got the curry. 27 parts by weight of the seasoning material obtained in Examples 1 to 4 and Comparative Example 1 were added to 800 parts by weight of the obtained curry, and the sensory evaluation of the flavor of the curry was conducted by six panels. The results are shown in Table 1. (Evaluation criteria) 5 ... very strong, 4 ... strong, 3 ... normal, 2 ... weak, 1 ... very weak

[0032]

[Table 1]

[0033]

According to the present invention, it is possible to obtain a seasoning material having a meat flavor, which has a good taste and aroma of animal meat. By using this, it is possible to further enhance the taste of soups such as curries and ramen, stews, prepared dishes such as meat and potatoes, and processed foods.

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Claims (6)

(57) [Claims] Claims 1. Heat treatment by adding fats and oils to meat and / or meat bone and subjecting it to heat treatment after adding a fat and oil to animal meat and / or meat meat bone and adding water to meat and / or meat bone. A seasoning material comprising a mixture of an extract obtained by separating a residue after the application. 2. The seasoning material according to claim 1, wherein a pulverized residue obtained by pulverizing the residue obtained after collecting the extracted oil and / or the extract is mixed. 3. An extract oil obtained by subjecting meat and / or bone of meat to a first heat treatment after adding fats and oils thereto, and extracting and extracting a residue, and a second heat treatment by adding water to the residue. A method for producing a seasoning material, comprising: separating a residue after subjecting the mixture to an extract; 4. An animal oil and / or a bone of animal meat that is subjected to a first heat treatment and then subjected to a first heat treatment, followed by separating and collecting an extracted oil and a second heat treatment by adding water to the residue. A method for producing a seasoning material, comprising mixing a crushed residue paste obtained by subjecting a crushing treatment to a crushing treatment as it is without performing a separation treatment. 5. The method for producing a seasoning material according to claim 3, wherein the meat meat bone is subjected to a roasting treatment. 6. The seasoning material according to claim 3, wherein the heat treatment performed by adding fats and oils to the meat and / or bone of the meat is performed under a pressurized state. Production method.