JPS603463B2 - Manufacturing method of seasoning materials - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a novel seasoning material, and in particular uses the broth produced during the processing of fish or the broth obtained by boiling fish body waste as a raw material, and contains seasoning materials. A method for inexpensively producing a novel seasoning material with no fish odor and good flavor from fish sol, which is produced by concentrating water-soluble proteins, or from fish sol that is in the process of being concentrated. It is related to.

Water-soluble proteins created in the fish processing process of manufacturing processed seafood products cannot be disposed of as is to prevent pollution, but are mainly concentrated and mixed into fish solubles or fishmeal as feed fertilizer. It is said that

However, due to the rise in petroleum energy prices in recent years, the shipping price of these products is low compared to the fuel cost for enrichment, making it unprofitable. In particular, fish soluble is a liquid substance whose main component is water-soluble protein, and it contains unpleasant odor components peculiar to fish.
Its uses were particularly limited, and it was never considered to be used for human consumption. On the other hand, various methods have been proposed and have been actually implemented to produce seasonings using solids such as fish itself, fish meat, and its leached residue. Conventional methods to eliminate fishy odor, which are inherent in fish, mainly involve adding water-soluble organic acids to mask fishy odor components such as trimethylamine (TMA), so it is impossible to completely eliminate fishy odor. It was not possible to eliminate the odor, and the product still had a fishy odor as some kind of unpleasant odor, or had a poor starry taste.

Moreover, even if one tries to apply such conventional seasoning production methods to the above-mentioned fish sorbe, it is impossible to completely remove the fishy odor because fish sorbe itself is a liquid and is a water-soluble protein. It has been difficult to remove them, and to obtain seasonings with good flavor or umami. The present invention has been made in view of the above circumstances, and its purpose is to improve fish solubles or their concentrates, which have heretofore only been considered for use as fertilizer or feed. To provide a method for inexpensively producing a seasoning material with good flavor by removing the fishy odor of fish from unfinished materials.

To this end, in the present invention, the water-soluble proteins contained therein are concentrated by using the broth produced during the processing of fish or the broth obtained by boiling fish body waste as a raw material. After uniformly mixing the fish soluble produced by this method or its concentrated product with starch powder, the mixture is boiled in swallows, and then filamentous fungi are inoculated into this and heated at a temperature of 80 to 45 qo. After making koji, yeast is added and fermented in a salt-based preservative environment.
After that, solid components are separated and removed from the fermentation liquid obtained by pressing or the like, if necessary.

Therefore, according to the present invention, the unpleasant odor of fish solubles, for example, the fish odor caused by trimethylamine, etc., is completely removed by the koji making process using filamentous fungi.
When this fish odor has been removed, it is digested by yeast fermentation, producing various amino acids, organic acids, etc. that become flavor components, thereby completely removing the unpleasant odor inherent in fish, and improving the flavor. This made it possible to obtain good seasoning materials.

Furthermore, the manufacturing process according to the present invention is very similar to the normal soy sauce manufacturing process, and therefore, the soy sauce manufacturing method and equipment can be used as they are, so the manufacturing cost is also relatively low. It can be done. By the way, the fish solubles used in the present invention or those in the process of being concentrated (hereinafter, these may be collectively referred to as FS) are the boiling liquid or wastes of fish bodies produced during the processing of fish, such as fish solubles. It is manufactured by using broth etc. obtained by boiling heads, fins, tails, internal organs, etc. as a raw material and concentrating the water-soluble proteins contained therein, and is generally used as the above-mentioned broth. This is a known product obtained by enzymatically treating (an aqueous solution with a low concentration of water-soluble protein), centrifuging it, and concentrating its liquid components. And this fish soluble is usually 50%
It is concentrated to a certain degree of moisture,
The present invention can also suitably use such a product that is in the middle of being concentrated. Then, such FSs are uniformly mixed with a predetermined starch powder.

In addition, during this mixing, an appropriate amount of water is added as necessary together with the FS and starch powder.
If an appropriate amount of water is used as S during concentration, it is not necessary to add water during mixing, which has the advantage of reducing the cost of concentrating the FS used. In addition, the mixing ratio of these FS and starch powder is generally 45%.
In other words, the solid content of the FS is about 20% or less in the mixture.

It should be noted that mixing too much FS is undesirable as it inhibits the growth of filamentous fungi in the subsequent koji making process, and the lower limit is the level of flavor or umami of the desired seasoning material. However, in general, the proportion of FS in the mixture is 2% by weight or more (the solid content of FS is 9% by weight of the mixture).
% or more). Furthermore, the starch powder to be mixed with such FSs may be starch powder obtained from any kind of raw material, but it is preferable that the starch is in the form of a powder, especially a fine powder. Among them, powders of barley such as barley, wheat, naked barley, and rye, rice such as brown rice, velvety rice, and polished rice, and shells of millet such as koriyan, rape, millet, and corn are particularly desirable. Powdered grains, especially white bran produced during the sake brewing process, are extremely effective.

It is desirable that such starch powder, especially grain powder, be made into a fine powder with a particle size smaller than 40 mesh, more preferably smaller than 50 mesh. In particular, by using such a fine powder, the subsequent production of koji using filamentous fungi can be carried out effectively. Next, the mixture of FS and starch powder thus obtained is subjected to a prescribed steaming operation,
It is also possible to perform a solvent extraction operation on the mixture using an organic solvent such as n-hexane or an alcohol prior to this steaming operation, thereby extracting the sebaceous components from the mixture. The aroma of the final seasoning material is improved by extracting and removing the sebaceous components.
It is possible to improve its flavor.

Note that this solvent extraction operation can be performed by soaking a mixture of FS and starch powder in a predetermined solvent. In addition, the main purpose of the steaming of the mixture of FS and starch powder in the present invention is to convert the starch component in the transferred mixture into Q in order to effectively propagate the koji mold in the next step, the koji making process. However, this steaming also has the advantage of sterilizing bacteria brought in from FS, etc. In addition, undesirable odor components are also released, which improves the flavor of the seasoning material obtained. This will bring about an effect. In addition,
This boiling process is usually carried out at a temperature of 100m for about 8 minutes to 1 hour. Next, a predetermined filamentous fungus is inoculated into the cooked mixture, and 30 to 4
Koji production is carried out according to a conventional method at a temperature of 5 DEG C., preferably 35 to 4 degrees Celsius.

By making this koji, the unpleasant fishy odor of the mixture caused by FS can be completely removed. The above-mentioned filamentous fungi may be any type of filamentous fungi as long as they do not pose a problem in terms of food hygiene, but commercially available soy sauce koji molds such as Asbergillus soja are particularly preferably used. These bacteria can be used alone or in appropriate mixtures.

In this koji making process, if the propagation temperature is too high, the inoculated filamentous fungi will die, and if the temperature is kept too low, the filamentous bacteria will not propagate sufficiently. However, it is difficult to completely decompose and remove trimethylamine, which causes unpleasant odors, especially fishy odor.

In this koji making process, it is desirable to keep the mixture at a high temperature, especially at 100% humidity, to prevent it from drying out, and the breeding period is generally 3 to 6 days.
Approximately one day will be adopted. Then, a predetermined amount of saline solution is added to the koji obtained by making koji from the mixture of FS and starch powder in this way. The purpose of adding this saline solution is to suppress abnormal fermentation of koji in the subsequent fermentation process and prevent spoiled rice due to the presence of salt. Generally, the overall salt concentration is 15
An appropriate amount of saline solution will be added to give a value of about 20%, preferably about 17%. and,
Yeast is further added to the koji to which this salt solution has been added.
It is fermented according to conventional methods.

The yeast used in this fermentation operation is as follows:
Brewing yeast such as Saccharomyces is generally preferred, and the fermentation environment is usually 30 to 5 to 60 days at a temperature of 20 to 30 oo, but from the viewpoint of the aroma of the seasoning material obtained, It is desirable to avoid excessively long fermentation or aging periods. Through this fermentation operation, the protein components present in the koji are converted into various amino acids, resulting in the formation of a seasoning liquid with good flavor and flavor.

In addition, the fermented liquid that has been fermented and matured is mostly a liquid component (the solid content is about 10% or less), and in the present invention, this fermented liquid is used as it is as a seasoning material. However, if necessary, it is also possible to separate the solid components from the fermentation liquid obtained in this way using a press or the like.
It is also possible to remove only the liquid component and use it as a material for seasoning liquid in various foods such as yakiniku and ramen.

In addition, this liquid seasoning material is further subjected to a known sterilization operation as necessary, and it is possible to improve the aroma of the seasoning material by such sterilization operation. Such seasoning materials can be used not only in liquid form, but also in powdered form. According to the present invention, FS, which could conventionally only be used as fertilizer or feed, is now available as a novel product that completely eliminates the unpleasant fish odor and has a delicious and good flavor. It has become possible to use it as a seasoning material, and this is where the great industrial significance of the present invention lies.

Furthermore, since the present invention can produce such a novel seasoning material simply by applying the same koji making and fermentation operations as the soy sauce production process, conventional soy sauce production techniques and equipment can be used. It has the advantage that it can be used as is and its manufacturing cost can be significantly reduced. Examples of the present invention will be shown below in order to clarify the present invention more specifically, but it goes without saying that the present invention is not limited in any way by the description of the examples.

Note that all percentages and parts in the examples are expressed on a weight basis unless otherwise specified. Example First, fish sorbe was produced by enzymatically treating and centrifuging broth obtained in a known feed production process using sardines as a raw material, and then concentrating the liquid components. Using.

The components of this fish soluble (FS) are as follows:
As shown in the table. Table 1 On the other hand, as the starch powder, white rice bran produced in the sake brewing process and having the components shown in Table 2 below was used.

Table 2 Fish soluble (FS) and white rice bran having the above composition were mixed uniformly in the proportions shown in Table 3 below, and then steamed for 60 minutes under no pressure. In addition to this, commercially available filamentous fungi for soy sauce: Asbergillus.
Soya was inoculated and a koji making test was conducted at a temperature of about 40 pm to 40 pm, and the koji making state of the koji mold was evaluated from the protease activity after 92 hours.

As a result of the evaluation of protease activity in Table 3, the higher the mixing ratio of FS, the higher the concentration.

It was observed that the tease activity decreased and the reproduction of the filamentous fungus Asbergillus soja was inhibited. Also, when observed with the naked eye, the higher the mixing ratio of FS, the worse the growth of bacteria, and when the ratio of FS to white bran was 1:1, only slight growth of Aspergillus oryzae was observed. Furthermore, the change in odor due to sensory perception is proportional to the propagation rate of Aspergillus oryzae, and FS: Shiranuka = 0.33:
1 and 0.43:1 24 hours after inoculum inoculation, 0.67:
It was observed that the unpleasant odor peculiar to FS in Sample No. 1 disappeared after about 30 hours. In addition, the koji making speed can be set to 3 levels: low temperature, medium temperature, and high temperature.
A test plot was used to examine the koji making time, protease activity, trimethylamine (TMA), volatile nitrogen, and the evolution of odor components.

The test was carried out using the mixture ratio of FS and white rice bran shown in Table 4, and the steaming was carried out using millet in the same manner as above. Further, the temperature course in the A section is shown in FIG. 1, and the temperature course in the B section is shown in FIG. Table 14 Visual observation revealed that mycelium multiplied faster when the temperature passed, and the odor peculiar to FS also disappeared.

In addition, protease activity was higher in both A and B categories at high temperatures, increasing approximately linearly up to 9 songs, followed by medium and low temperatures. Regarding the relationship between the mixing ratio of FS and white rice bran and protease activity, category A, which has less FS, showed higher values except for the low temperature period. Also, TMA
The results of the changes in volatile nitrogen and volatile nitrogen are shown in Figures 3 and 4, respectively.
The classification was good in the order of high temperature, medium temperature, and low temperature, and the higher the FS mixing ratio, the more the influence of the koji making temperature was observed.

In other words, the TMA removal rate for 96 hours in category A is 8 at low temperature.
0%, middle temperature, and high temperature showed 100%, whereas in category B, it showed 28% at low temperature, 69% at middle temperature, and 93% at high temperature. Next, a fermentation test was conducted using six types of koji having different temperature courses for making koji. The preparation composition for this fermentation test is shown in Table 5, and the yeast used therein was a normal soy sauce yeast: Saccharomyces ruxii (1 x 107 cells/secretion), and 50 of the yeast were Added to the mixture (koji). Further, the preparation was carried out at 20°C, and the fermentation was carried out for 60 days in a thermostat at 30q0. Table 5 Changes in each component over time during the fermentation process were investigated and shown in FIGS. 5 to 9, respectively.

First, in the fluctuation of total nitrogen shown in Figure 5,
An increase was observed until the first day, but after that it became almost constant. Compared to the high-temperature koji, the low-temperature koji showed slightly lower values in both category A and B. Furthermore, as shown in FIG. 6, amino nitrogen rapidly increased until the 10th day in the same way as the total nitrogen, and thereafter the increase was gradual, reaching an approximately equilibrium state on the 50th day. In both categories, high-temperature koji was the most common, followed by medium-temperature koji and low-temperature koji, and category B, which had a high mixing ratio of FS, showed a high value. It is understood that this increase in amino nitrogen improves the flavor. In addition, as shown in FIG. 7, TMA is a type of A-class that disappeared during koji making. 2.No. No. 3 was not detected at all in the fermentation liquid and was classified as No. 3 in Category A. 1 and B category M.
4, 5, and 6 migrated as they were into the fermentation liquid, and although some changes were observed during fermentation, they did not decrease in size, and it was confirmed that TMA was not assimilated by yeast.

In addition, in the growth and development of bran shown in Figure 8, the preparation 1
It was observed that the value reached almost the maximum on day 0, and then decreased as fermentation progressed.Furthermore, in Figure 9, which shows the evolution of alcohol, the alcohol in category A reached its maximum level on the 20th day, and the value in category B reached 30 days.
The highest value is obtained on each day, and A with a lot of bran in the early stage of fermentation.
It was observed that although the values in this category were higher, the values in both categories decreased after that, and reached approximately the same value on the 60th day.

Table 6 shows the dissolved utilization rate of nitrogen and the amount of liquid components in the fermentation liquid.As is clear from Table 6, the dissolved utilization rate of nitrogen is as high as 80 to 90%, and the higher the koji making temperature, the higher the koji making temperature. increased.

In a comparison between Class A and Class B, Class B, which has a large amount of FS, showed a high value, and Class B also showed a high value for the amount of liquid components. Table 6 Note that the six types of fermented liquids obtained from Class A and Class B were all found to be flavorful seasoning materials with no fishy odor at all.

[Brief explanation of drawings]

1 to 9 are graphs showing the results obtained in the examples, in which FIG. 1 is a graph showing the temperature progress in section A, and FIG. 2 is a graph showing the temperature progress in section B. ,
Figure 3 is a graph showing the fluctuation of TMA with respect to koji making temperature.
Figure 4 is a graph showing the fluctuation of volatile nitrogen as a function of koji making temperature, Figure 5 is a graph showing the fluctuation of total nitrogen, Figure 6 is a graph showing the fluctuation of amino nitrogen, and Figure 7 is a graph showing the fluctuation of TMA. FIG. 8 is a graph showing the change and development of rice bran, and FIG. 9 is a graph showing the change and development of alcohol. Figure 1 Figure 2 Figure 3 Figure 4 Figure 5 Figure 6 Figure 7 Figure 8 Figure 9

Claims (1)

[Scope of Claims] 1. Manufactured by using the broth produced during the processing of fish or the broth obtained by boiling fish body waste as a raw material and concentrating the water-soluble proteins contained therein. After uniformly mixing Fuitshu soluble or its concentrated product with starch powder, the mixture is steamed, and then filamentous fungi are inoculated into this and koji is made at a temperature of 30 to 45 degrees Celsius. A method for producing a seasoning material, which comprises adding yeast and fermenting it in a preservative environment using common salt, and then separating and removing solid components from the resulting fermentation liquid by pressing or the like, if necessary. 2. The method according to claim 1, wherein the starch powder is grain powder and is a fine powder smaller than 40 mesh. 3. Claim 1 or 3, wherein the steaming operation is carried out after the fat solubles are removed from the mixture of the starch powder and the starch powder and the fat solubles or the mixture in the process of being concentrated. The method described in Section 2.