JP3246065B2 - Manufacturing method of knot-containing products - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a knot-containing product having an enhanced flavor and suppressing the deterioration of flavor.
More specifically, bonito, soda bonito,
By adding sulfur-containing compounds to shaved knots, knotted powder or knot-containing products containing these knots as flavor ingredients, using mackerel, aji, sardine, tuna, etc. as raw materials, The present invention also relates to a method for producing a knot-containing product that suppresses deterioration of flavor after production.

[0002]

2. Description of the Related Art The flavor of a roasted section prepared by cutting, boiling, and roasting according to a well-known conventional method, and the dry section of a roasted section prepared by further mold-molding the roasted section are relatively low in a knotted state. Although it is retained for a long period of time, if a knot is cut or crushed in the production process of a knot-containing product, the meaty favorable flavor immediately thereafter disappears rapidly, and it is difficult to stably maintain the favorable flavor. Conventionally, in order to suppress such a change, measures such as placing a product containing cut or crushed nodes in a low-oxygen atmosphere by packaging with nitrogen replacement or enclosing a deoxidizer have been taken. By such a method, a change in the modest taste can be suppressed to some extent. However, it has not been possible to apply such a method to any product using fish knots in terms of equipment or cost. Also, even if you take such a method,
The weakening of the flavor could not be completely prevented.

On the other hand, as a method of enhancing the flavor of a product containing these knots, a method of enhancing the roasting by increasing the surface area during the roasting of the raw material knots (JP-A-54-1134).
66), a method of imparting smoke flavor by adding a smoke liquid to the knot after cutting (JP-A-53-14255)
9) are known, but all of these methods are mainly for strengthening the smoke odor and do not enhance the fleshy flavor in the original section, so that the overall flavor of the product is strengthened. However, the quality of the flavor is different from the original flavor derived from the knot, which may not be preferable depending on the purpose of use.

[0004]

SUMMARY OF THE INVENTION In view of the above-mentioned problems, an object of the present invention is to improve the flavor of a knot in a well-balanced manner in a manufacturing process of a material knot or a processed material knot (hereinafter, collectively referred to as a knot-containing product). And to provide a method for suppressing the deterioration of flavor after production, and further enhance the flavor of all foods using products containing fish knots, and suppress the change in flavor, thereby improving the flavor. Is to provide products.

[0005]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies on a method for achieving the above-mentioned object, and as a result, the flavor of knots has been improved by adding a sulfur-containing compound when producing knot-containing products. It has been found that the present invention is strengthened and the deterioration of the reduced flavor after production is suppressed, and based on this finding, the present invention has been completed.

[0006] That is, the present invention provides a knot-containing product in which the taste is enhanced and the deterioration is suppressed by adding a sulfur-containing compound in an appropriate step in the production of the knot-containing product. Hereinafter, the present invention will be described in detail. Since the object is a food, the sulfur-containing compound in the present invention is preferably a sulfur-containing compound generally contained in food materials. Specifically, cysteine, cystine, methionine, sulfur-containing amino acids such as taurine and glutathione,
Sulfur-containing peptides such as glutamylcysteine and sulfur-containing vitamins such as thiamine can be used. These sulfur-containing amino acids, peptides and vitamins all have the effect as sulfur-containing compounds in the present invention, but cysteine, glutathione and thiamine are preferred as those having a large effect per weight. However,
The sulfur-containing compound that can be used in the present invention is not limited to the specific examples described above, and the same effect can be obtained as long as the compound has a structure such as thiol, sulfide, disulfide, sulfoxide, sulfone, or thiazole in the molecule. Can be. Further, these compounds may be a single compound or a mixture of several compounds, and the form of the compound is not limited. Therefore, any material containing these compounds or salts thereof may be used as a result, and natural materials or processed materials containing these components, specifically, extracts and various protein hydrolysates can also be used. .

In the present invention, the amount of the sulfur-containing compound to be added is 0.0001% to 5.0%, preferably 0.001%, in terms of the weight ratio of elemental sulfur to the dry weight of the knot in the knot-containing product to be added. % To 1.0%. If the addition amount is less than this, a sufficient effect may not be obtained, and if the addition amount is more than this, the off-flavor becomes too strong and the original flavor of the knot may be spoiled.

[0008] The timing of adding the sulfur-containing compound during the production process of the knot-containing product is not particularly limited. The desired effect can be obtained by mixing and adding the sulfur-containing compound with other raw materials at the time of manufacturing a processed product. Needless to say, after the addition of the sulfur-containing compound, operations such as drying and roasting may be added to the raw material nodes and the processed products thereof as needed. That is, the desired effect can be obtained by the presence of the sulfur-containing compound added at any point in the process of processing and blending the raw material nodes into the final product in a state coexisting with the nodes in the final product.

The method of adding the sulfur-containing compound in the present invention is not particularly limited, but it is preferable to add the sulfur-containing compound so that the sulfur-containing compound is distributed as uniformly as possible in order to obtain a higher effect. It is necessary to mix well after adding the sulfur-containing compound or its solution to the raw material node or its processed product. Further, a method of spraying a solution of the sulfur-containing compound on the shaved node or the flour, or immersing these in the solution of the sulfur-containing compound can be used. On the other hand, it is also possible to adopt a method of immersing the raw material node in a solution of the sulfur-containing compound as it is and then processing the raw material node. Needless to say, a plurality of these methods may be combined.

The types of knots to be used in the present invention include bonito, soda bonito, mackerel, mackerel, sardine, tuna, and the like.
Any of these fish knots used as a normal flavor ingredient can provide favorable effects.

As described above, the flavor of the knots or processed knots produced by the method of the present invention is enhanced by the sulfur-containing compound added in the manufacturing process. Further, since the deterioration of the flavor after the production is suppressed by the contained sulfur-containing compound, it is possible to easily produce knot-containing products having good flavor and all forms.

Next, the present invention will be described in more detail with reference to comparative examples and examples, but the present invention is not limited to these examples.

Comparative Example 1 A dried bonito knotted bonito prepared according to a conventional method was cut using a commercially available bonito slicing machine. The water content of the obtained shavings was 15%.

Comparative Example 2 20 parts by weight of dried bonito, 30 parts by weight of salt, 30 parts by weight of lactose and 20 parts by weight of sodium glutamate were crushed and humidified, followed by kneading, extrusion granulation, and hot air drying. Through the process, bonito flavor seasoning granules were obtained.

Production Example 1 A dried bonito scallop prepared in the same manner as that of Comparative Example 1 was cut using a commercially available bonito shave machine to obtain a sliced knot. A 10% aqueous solution of L-cysteine hydrochloride monohydrate was added by spraying to the obtained shaving node at a concentration of 10% by weight, and the mixture was mixed well.
For 20 minutes, and dried by heating.

Production Example 2 0.1 part by weight of L-cysteine hydrochloride monohydrate, 20 parts by weight of bonito Aramoto, 30 parts by weight of salt, 30 parts by weight of lactose and 20 parts by weight of sodium glutamate were ground and mixed. After humidification, kneading, extrusion granulation, and hot-air drying, granules of bonito flavored seasoning were obtained.

Example 1 1% by weight of the shaved knot of Comparative Example 1 was added to boiling water, and after standing for 1 minute, the residue was filtered with a filter cloth to obtain 1% soup stock. Similarly, 0.3%, 0.5%, 1.0%
% Broth was prepared. As a result of evaluating the flavor intensity of the broth at each concentration in the section of Production Example 1 using the broth of 1% in the section of Comparative Example 1 as a control, the broth having a concentration of 0.5% was closest to the strength of the control. From this, it can be seen that the shaved knot of Production Example 1 has approximately twice the flavor intensity per weight as the shaved knot of Comparative Example 1.

Example 2 1% by weight of the flavor seasonings of Comparative Example 2 and Production Example 2 was added to hot water and stirred well, and then the flavors of both sample solutions were compared. As a result, the solution of Production Example 2 had a distinctly stronger bonito flavor than the solution of Comparative Example 2.

Example 3 100 g of each of the shavings obtained in Comparative Example 1 and Production Example 1 was placed in a 1-liter glass bottle and stored at room temperature for one week, and the scent of the headspace of both samples was evaluated. As a result, in the sample of Comparative Example 1, the fragrance of the freshly cut nodes disappeared, and a strong oil-burning smell was felt, whereas in the sample of Production Example 1, the scent of the freshly cut nodes remained. No burning odor was observed.

[0020]

According to the present invention, the added sulfur-containing compound enhances the knot flavor and the contained sulfur-containing compound suppresses the deterioration of the flavor. A suppressed knot-containing product can be obtained.

──────────────────────────────────────────────────続 き Continued on the front page (72) Inventor Tsuneko Ichikawa 1-1 Suzukicho, Kawasaki-ku, Kawasaki-shi, Kanagawa Prefecture Ajinomoto Co., Ltd. Food Research Institute (72) Inventor Kyosuke Ishiguro 1 Suzukicho, Kawasaki-ku, Kawasaki-shi, Kanagawa Prefecture -1 Ajinomoto Co., Ltd. Food Research Institute Inspector Takeshi Ukai (56) Reference JP-A-53-32155 (JP, A) JP-A-53-32156 (JP, A) JP-A-53-32157 (JP, A) JP-A-53-32158 (JP, A) JP-A-53-26348 (JP, A) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23B 4/00-4/32 A23L 1/325-1/326

Claims (4)

(57) [Claims] (1) In the step of producing a knot-containing product, cysteine, as a sulfur-containing compound,
A method for producing a knot-containing product, comprising adding one or more mixtures selected from cystine, methionine, taurine, glutamylcysteine, glutathione, thiamine, and salts thereof. 2. The method for producing a knot-containing product according to claim 1, wherein the addition of the sulfur-containing compound is in the process of producing the knot-containing product. 3. The method for producing a knot-containing product according to claim 1, wherein the sulfur-containing compound is added to the raw material knot or the processed material of the raw material knot and then roasted. 4. The method for producing a knot-containing product according to claim 1, wherein in the step of producing the knot-containing product, the product is added with a sulfur-containing compound and then dried.