Seasoning and its production method

A manufacturing method and seasoning technology, which are applied in the fields of livestock and meat seasonings, vegetable seasonings, and fish and shellfish seasonings, can solve the problems of no prevention of flavor deterioration, no deterioration prevention, etc., and achieve the prevention of flavor deterioration and the improvement of free radical capturing ability. Effect

Active Publication Date: 2013-02-20
JAPAN TOBACCO INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These are related inventions that add aroma components derived from "hijiki" and "enteromorpha" to dried fish, and add meaty texture and dried fish aroma to fish and shellfish seasonings that use "flavor-enhanced dried fish" as flavoring ingredients. To improve its aroma, but it does not have the effect of preventing deterioration due to the heating and time-dependent flavor deterioration factors in the manufacture, preservation, distribution, etc. of the seasoning. The flavor deterioration does not have the effect of preventing

Method used

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  • Seasoning and its production method
  • Seasoning and its production method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0069] Regarding flavor changes, organoleptic evaluation was performed by 16 well-trained judges.

[0070] Measure the absorbance at a wavelength of 514 nm for free radicals of 1,1-phenylbenzene 1-2-trinitrophenyl 1 (1,1-Diphenyl-2-picrylhydrazyl, hereinafter denoted as DPPH) that generate relatively stable free radicals (hereinafter expressed as OD514), the amount of substance required to reduce the free radical capture ability (hereinafter expressed as RC%) and DPPH radical 30 μm by 50% (hereinafter expressed as RD50 value) was calculated by the following formula, and the effect on the prevention of flavor deterioration Supplementary evaluation of the doubling effect and persistence.

[0071] Calculation formula RC%

[0072] RC%=((Blank OD514—Sample OD514) / Blank OD514)×100

[0073] Calculation formula RD50

[0074] RD50=(50-b) / ΔT

[0075] ΔT=(Sample RC%—10 times diluted RC%) / Sample amount of hijiki—10 times diluted amount of hijiki)

[0076] b=Sample RC%—ΔT×Sargassum am...

Embodiment 1

[0080] Put 15 kg of dried bonito flakes coarsely crushed into φ5mm (Marmo Co., Ltd.) and 1 kg of “Hijiki No.1” (Sanchu Co., Ltd.) into 500 kg of water, heat and extract at 90°C for 20 minutes, and use centrifugation The liquid after solid-liquid separation by the separator is used as bonito juice, and the solid content measured by the sugar meter is adjusted to 1.5.

[0081] The solid content of hijiki in the flavor raw material is 6.7 parts by weight.

[0082] The sensory evaluation of Comparative Example 1 and Example 1 was performed at a temperature of 60°C. The results are shown in the table below. The values ​​in the table represent the number of selected judges.

[0083] Table 1

[0084]

Embodiment 2

[0088] Example 1 was concentrated using a vacuum concentrator, so that the solid content measured by the sugar meter reached 15.

[0089] Comparative example 2 and Example 2 were diluted 10 times, and the sensory evaluation was performed at 60 degreeC. The results are shown in the table below. The values ​​in the table represent the number of selected judges.

[0090] Table 2

[0091]

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Abstract

There provide fish and shellfish-based condiments, meat-based condiments and vegetable-based condiments which retain the fresh flavor of a flavor raw material such as fish and shellfish, meat and vegetable against various flavor deteriorating stress, and are prevented from flavor deterioration in each step from the production, preservation and distribution of the condiments to the production, preservation and distribution of food using the condiments. The various fish and shellfish-based condiments, meat-based condiments and vegetable-based condiments are produced based on found phenomenon that the flavor of bonito seasoned soup is free from deteriorating for a long time by the addition of Hizikia fusiforme to regular bonito seasoned soup. Flavor deterioration is prevented by the additionof Hizikia fusiforme to the condiments in each step from the production, preservation and distribution of the fish and shellfish-based condiments, meat-based condiments and vegetable-based condimentsto the production, preservation and distribution of the food using the the condiments.

Description

technical field [0001] The present invention relates to fish whose flavor is prevented from deteriorating during heating or storage by adding "hijiki" or "hijiki extract" to a seasoning made of fish, shellfish, livestock, vegetables, etc. Shellfish seasoning, livestock meat seasoning, vegetable seasoning. More specifically, when producing flavor-focused fish and shellfish seasonings, meat seasonings, and vegetable seasonings, adding "hijiki" or "hijiki extract" prevents the seasoning from being damaged during production, sterilization, and preservation. , If the flavor deteriorates during the distribution period, by adding any one or more alcohol extracts of "seaweeds of the Ulvaceae, Laminaceae, Cedaraceae, and Red Leopardaceae", the "hijiki" can continue to exert the effect of preventing the deterioration of the flavor The effect is to prevent fish and shellfish seasoning, meat seasoning, vegetable seasoning and production method thereof from deteriorating flavor due to hea...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/22A23L1/325A23L27/00A23L17/00A23L27/10
CPCA47G33/008
Inventor 伏见善也
Owner JAPAN TOBACCO INC
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