Manufacturing method of dried sardines and preparation method of "dashi" using manufactured dried sardines

Abstract

To provide a new manufacturing method of dried sardines without being restricted by a fat content of a fish raw material, and a preparation method of "Dashi"manufactured dried sardines.SOLUTION: A manufacturing method of dried sardines includes a dip treatment of fish in an organic solvent, after the dip treatment, a heat treating of the fish, and the organic solvent comprises at least one selected from the group consisting of n-hexane, cyclohexane, butane, and propane.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a method for producing dried sardines and a method for preparing soup stock using the produced dried sardines. [Background technology]

[0002] Niboshi (also called iriko in some regions) is a type of dried product made by boiling and drying seafood. Niboshi made from sardines (especially Japanese anchovies) is the most commonly known niboshi product.

[0003] A commonly known method for producing sardines involves, for example, washing the raw fish with water, boiling it in salt water, and then drying it.

[0004] The production of Niboshi is greatly affected by the fat content of the raw fish. That is, if the fat content of the fish is high (e.g., 8% or more), problems such as the long drying time, the rapid deterioration of the produced Niboshi, and the poor flavor of the produced Niboshi due to the fat components are known to occur.

[0005] Non-Patent Document 1 is an example of a study on a method for producing dried sardines using fish with a high fat content as the raw material. More specifically, in the method for producing dried sardines in Non-Patent Document 1, fatty anchovies are boiled in 3% salt water for 5 minutes, then dried in the sun, degreased with several organic solvents, and then the organic solvent is removed by blowing in live steam. As a result, it is disclosed that the use of hexane and petroleum ether had a good degreasing effect, but was weak in removing the colored parts caused by oil burning during the dried sardine production process, resulting in a product that felt burnt. It is also disclosed that the use of a mixed solution of benzole and methanol prevented oil burning in the product, but the moisture in the product transferred to the methanol, making it difficult to effectively recover the methanol, and therefore not economical. It is also disclosed that when only benzole was used, good results were obtained because the degreasing ability was high and oil burning in the product was also prevented.

[0006] Furthermore, Non-Patent Document 2 examines methods for degreasing anchovies. More specifically, the methods disclosed in Non-Patent Document 2 for degreasing anchovies are (1) degreasing by different boiling times, (2) degreasing by boiling in highly concentrated salt water, (3) degreasing by boiling in salt water containing ethanol, and (4) degreasing by immersion in ethanol. It is also suggested that, of these degreasing methods, (2) degreasing by boiling in highly concentrated salt water is found to have a degreasing effect.

[0007] A method for producing defatted bonito flakes is disclosed in Non-Patent Document 3. More specifically, the method disclosed in Non-Patent Document 3 includes a defatting treatment with n-hexane after the initial roasting and drying (so-called "first fire"). [Prior art documents] [Non-patent literature]

[0008] [Non-Patent Document 1] "On the production of dried sardines using fatty anchovies," by Kaneda Hisashi et al., Tokai Suikenho, 20, 1958, pp. 61-64 [Non-Patent Document 2] Hideto Shiraishi, "Degreasing method for producing high-quality dried sardines from fatty anchovies," Fukuoka Water and Marine Technology Center Research Report, No. 11, March 2001, pp. 83-84 [Non-Patent Document 3] Kaneda, Hisashi et al., "Degreasing of segments made from fatty fish," Bulletin of the Japanese Society of Scientific Fisheries, Summary of the Invention [Problem to be solved by the invention]

[0009] As mentioned above, the production of sardines is often limited by the fat content of the raw fish.

[0010] On the other hand, there have been few studies on the manufacturing method of sardines, including the method of degreasing fish. In addition, Non-Patent Document 1 suggests that benzol as an organic solvent has a good degreasing effect, but benzol is currently treated as a hazardous material. In addition, Non-Patent Document 2 suggests that degreasing by boiling in highly concentrated salt water has a good degreasing effect, but there is still room for improvement in the fat content of fish after this treatment.

[0011] The present invention aims to improve the above-mentioned situation, and its object is to provide a method for producing dried sardines that is not limited by the fat content of the raw fish, and a method for preparing soup stock using the dried sardines produced thereby. [Means for solving the problem]

[0012] The present invention which achieves the above object is as follows.

[0013] <Aspect 1> A method for producing dried sardines, comprising the steps of: Immersing fish in an organic solvent; and After the soaking process, the fish is heat-treated. and The organic solvent comprises at least one selected from the group consisting of n-hexane, cyclohexane, butane, and propane; method. <Aspect 2> The method according to aspect 1, wherein the temperature of the immersion treatment is 1° C. or higher and 40° C. or lower. <Aspect 3> 3. The method according to claim 1 or 2, wherein the immersion treatment is carried out for a period of not less than 5 minutes and not more than 24 hours. <Aspect 4> The method of any one of aspects 1 to 3, wherein the organic solvent comprises n-hexane. <Aspect 5> The method according to any one of aspects 1 to 4, wherein the fat content of the boiled and dried fish is reduced by 1.0 g / 100 g or more as measured by an ether extraction method, compared to a case in which the soaking treatment is not performed. Aspect 6 The method according to any one of aspects 1 to 5, wherein the fish is a fish selected from species belonging to the Clupeiformes, Garfishiformes, Mulletiformes, Alfinidae, John Doryformes, Scorpaeniformes, Perciformes, Pleuronectiformes, and Tetraodontiformes. Aspect 7 The method according to any one of aspects 1 to 6, wherein the fish is a sardine. <Aspect 8> The method according to any one of aspects 1 to 7, wherein the fish has an average body length of 8.0 cm or more. <Aspect 9> The method according to any one of aspects 1 to 8, further comprising a drying treatment after the heat treatment. Aspect 10 The method according to any one of aspects 1 to 9, further comprising a water washing treatment prior to the immersion treatment. <Aspect 11> A method for preparing a soup stock, comprising boiling dried sardines produced by the method according to any one of aspects 1 to 10. Effect of the Invention

[0014] According to the present invention, a new method for producing dried sardines can be provided without being limited by the fat content of the raw fish.

[0015] Furthermore, according to the present invention, there can be provided a method for preparing soup stock using dried sardines produced by the above-mentioned new method for producing dried sardines. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0016] DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described in detail below with reference to the preferred embodiments. Note that the present invention is not limited to the following embodiments, and various modifications can be made within the scope of the present invention.

[0017] <<Production method of dried sardines>> The method for producing dried sardines of the present invention (hereinafter also referred to simply as the "production method of the present invention") is as follows: Immersing fish in an organic solvent; and After the soaking process, the fish is heat treated. and The organic solvent comprises at least one selected from the group consisting of n-hexane, cyclohexane, butane, and propane; method It is.

[0018] According to the manufacturing method of the present invention, fish can be efficiently degreased. For example, as disclosed in Non-Patent Document 1, it is necessary to blow in live steam to remove the organic solvent after degreasing with an organic solvent. In contrast, in the manufacturing method of the present invention, the fish is heat-treated after immersion in an organic solvent (i.e., degreasing), so that even if organic solvent remains in the fish, the remaining organic solvent can be removed by the heat treatment and subsequent drying treatment. Therefore, there is no need to perform an additional step of blowing in live steam as in Non-Patent Document 1.

[0019] Furthermore, in the manufacturing method of the present invention, the fish is immersed in an organic solvent before being heat-treated, so that burning of the fish in oil can be prevented.

[0020] Furthermore, the specific organic solvent used in the production method of the present invention is selected from the group consisting of n-hexane, cyclohexane, butane, and propane, all of which are solvents that can be used as food additives and are therefore safe.

[0021] In addition, as is clear from the results in Table 2 below, the boiled fish soup stock produced by the production method of the present invention is superior to the comparative example in terms of the intensity of umami, the lingering umami, and the overall evaluation of the overall taste and aroma. From these results, it is considered that the organic solvent used in the present invention has the effect of degreasing fish but not extracting the water-soluble umami components of the fish.

[0022] Each step of the production method of the present invention will be described in detail below.

[0023] <Immersion treatment process> The production method of the present invention includes immersing fish in an organic solvent. This immersion treatment of fish in an organic solvent is also referred to as an immersion treatment step.

[0024] (Fish) In the present invention, the type of fish is not limited, and may be a bony fish or a cartilaginous fish, but is preferably a bony fish. Examples include, but are not limited to, one or more fish selected from species belonging to Teleostei, one or more fish selected from species belonging to Acanthopterygii or Clupeini, and one or more fish selected from species belonging to Clupeini, Garfishi, Mulleti, Alfonsini, John Dory, Scorpaeniformes, Perciformes, Pleuronectiformes, and Tetraodontiformes. Examples of species belonging to Clupeini include Japanese sardine, round herring, and anchovy. Examples of species belonging to Garfishi include flying fish, garfish, and Pacific saury. Examples of species belonging to the Moroniformes include mullet and the like. Examples of species belonging to the Alfonsini include alfonsino and the like. Examples of species belonging to the John Dory include John Dory and the like. Examples of species belonging to the order Scorpaeniformes include scorpionfish, rockfish, flathead, and sculpin. Examples of species belonging to the order Perciformes include sea bass, horse mackerel, sea bream, mackerel, bonito, and tuna. Examples of species belonging to the order Pleuronectiformes include flounder and flounder. Examples of species belonging to the order Tetraodontiformes include pufferfish and filefish. Of these, species belonging to the order Clupeidae are preferred, and sardines are particularly preferred. Examples of sardines include, but are not limited to, Japanese sardine, round herring, and anchovy.

[0025] In the present invention, the growth stage of fish is not limited, and may be immature or adult. From the viewpoint of more prominently exhibiting the effects of the present invention, adult fish is preferable. For the distinction between "adult fish" and "immature fish" in the present invention, for example, the description in Chapter 15 "Fry, Young Fish" of "Ichthyology" (edited by Yabe Mamoru et al., published by Koseisha Kouseikaku, 2017), particularly the description on pages 180-181, can be referred to. That is, as described in this document, the growth stage of fish that are the subject of "fish meat" is the stage after they reach a size large enough to be caught in a fishing net and are subject to fishing. Among such fish that are the subject of "fish meat", fish at a stage before they have reproductive capacity are defined as "immature fish", and fish at a stage after they have reproductive capacity are defined as "adult fish".

[0026] In the present invention, the fat content of fish is not limited, and may be, for example, 1% or more, 5% or more, 8% or more, 10% or more, 11% or more, 12% or more, 13% or more, 14% or more, or 15% or more, or 25% or less, 20% or less, 15% or less, or 10% or less. From the viewpoint of more significantly exhibiting the effects of the present invention, it is preferable that the fat content of fish is 8% or more. In the present invention, the fat content of fish can be measured, for example, by ether extraction.

[0027] In the present invention, the size of the fish is not limited, and may be, for example, an average body length of the fish of 1.0 cm or more, 1.5 cm or more, 2.0 cm or more, 2.5 cm or more, 5.0 cm or more, 8.0 cm or more, 10.0 cm or more, 12.0 cm or more, or 15.0 cm or more, or 20.0 cm or less, 15.0 cm or less, 10.0 cm or less, 8.0 cm or less, 5.0 cm or less, 3.0 cm or less, 2.5 cm or less, or 2.0 cm or less. From the viewpoint of more significantly exhibiting the effects of the present invention, it is preferable that the average body length of the fish is 8.0 cm or more, 10.0 cm or more, or 15.0 cm or more.

[0028] (Organic solvent) The organic solvent used in the production method of the present invention includes at least one selected from the group consisting of n-hexane, cyclohexane, butane, and propane. Among these, the organic solvent is preferably n-hexane.

[0029] In the production method of the present invention, the amount of organic solvent used is not limited and may be appropriately set depending on the size and amount of fish to be treated. As an example, when fish is immersed in the organic solvent in an arbitrary container, an amount of organic solvent may be used that immerses most of the surface of the fish, for example, an amount of organic solvent that immerses 90% or more, 95% or more, or 100% of the surface of the fish. As a further example, the amount of organic solvent may be set so that the ratio of the weight (g) of the fish (preferably the fillet) to the total volume (ml) of the fish (preferably the fillet) and the organic solvent used is 5% (w / v) or more, 10% (w / v) or more, 15% (w / v) or more, 16% (w / v) or more, or 20 (w / v) or more.

[0030] (Immersion temperature) In the production method of the present invention, the temperature for immersing fish in an organic solvent is not limited, and may be, for example, 1°C or more, 5°C or more, 10°C or more, 15°C or more, 20°C or more, 25°C or more, 26°C or more, 27°C or more, 28°C or more, 29°C or more, or 30°C or more, and may be 50°C or less, 40°C or less, 38°C or less, 35°C or less, 32°C or less, 30°C or less, or 28°C or less.

[0031] (Immersion time) In the production method of the present invention, the time for immersing fish in an organic solvent is not limited and may be appropriately set depending on the size and amount of fish to be treated. For example, the time for immersion may be 5 minutes or more, 10 minutes or more, 15 minutes or more, 20 minutes or more, 30 minutes or more, 45 minutes or more, 60 minutes or more, 2 hours or more, 5 hours or more, 6 hours or more, 12 hours or more, or 15 hours or more, and may be 24 hours or less, 20 hours or less, 18 hours or less, 15 hours or less, 12 hours or less, 6 hours or less, 5 hours or less, 3 hours or less, or 1 hour or less.

[0032] <Heat Treatment Step> The production method of the present invention includes heat-treating the fish after the above-mentioned soaking treatment. This heat-treating of the fish is also referred to as a heat-treating step.

[0033] The heat treatment is not particularly limited, but may be performed by means of heating in water (e.g., boiling, etc.), heating in oil (e.g., deep-frying, etc.), baking (e.g., frying, grilling, etc.), hot air heating, etc. The temperature of the heat treatment is not particularly limited and may be selected in consideration of the conditions of the heating means, etc., and may be, for example, 60°C or higher, 70°C or higher, 80°C or higher, 90°C or higher, or 100°C or higher, and may be, for example, 300°C or lower, 250°C or lower, 200°C or lower, 150°C or lower, or 120°C or lower. The time of the heat treatment is also not particularly limited, but may be, for example, 1 minute or more, 5 minutes or more, or 10 minutes or more, and may be, for example, 3 hours or less, 2 hours or less, or 1 hour or less.

[0034] <Other processes> The manufacturing method of the present invention may further include other steps in addition to the steps described above. The other steps will be described below as examples, but these other steps do not limit the present invention.

[0035] (Pretreatment process) The manufacturing method of the present invention may further include a pretreatment step, such as a water washing treatment or a cutting treatment, prior to the above-mentioned immersion treatment.

[0036] The water-washing process is a process for washing off dirt and inedible parts of the fish, and is usually carried out by, but not limited to, immersing the fish in an aqueous medium such as fresh water or salt water, or spraying the aqueous medium onto the fish.

[0037] Cutting is a process for removing dirt and inedible parts of fish and for making the fish meat easier to process and / or eat, and is usually carried out by cutting the fish with a cutting tool such as a blade, although this is not limited thereto.

[0038] (Drying process) The production method of the present invention may further include a drying treatment after the above-mentioned heating treatment.

[0039] Drying the fish to evaporate the moisture content can prevent the fish meat from decomposing or spoiling, improve the shelf life, and improve the aroma and flavor of the fish meat. The drying process is not particularly limited, and may be performed by means of heat drying, reduced pressure drying, ventilation drying, etc. The temperature during drying is not particularly limited and may be selected in consideration of the conditions of the drying method, etc., and generally can be, for example, 10°C or higher, 20°C or higher, or 30°C or higher, and also, for example, 200°C or lower, 150°C or lower, or 120°C or lower. The drying time is also not particularly limited, and can be, for example, 1 minute or more, 5 minutes or more, or 10 minutes or more, and can be, for example, 3 months or less, 1 month or less, or 1 week or less. It is also possible to perform the drying process simultaneously with the heating process.

[0040] (Enzyme treatment process) The production method of the present invention may further include an enzyme treatment step before or after the above-mentioned soaking treatment. When the above-mentioned pretreatment step is performed, the enzyme treatment step is preferably performed after the pretreatment step. In addition, the enzyme treatment step is preferably performed before the above-mentioned heat treatment step.

[0041] In the present invention, the type of enzyme is not particularly limited, but is preferably a hydrolase. Hydrolase means an enzyme that catalyzes hydrolysis and belongs to the EC3 group of the enzyme nomenclature. When using a hydrolase, the type is not particularly limited, but in the present invention, it is preferable to use one or more enzymes selected from peptidases and deaminases.

[0042] Peptidase (sometimes generally referred to as protease in the broad sense) refers to an enzyme belonging to the EC3.4 group of the enzyme nomenclature system, which has the activity of cleaving peptide bonds in the peptide chains of proteins and polypeptides. Examples of peptidases include endopeptidases and exopeptidases, but either may be used in the present invention. Peptidases may also be classified according to their optimum pH with the prefixes acidic, neutral, or alkaline (for example, "acid exopeptidase," "neutral aminopeptidase," "alkaline endopeptidase," etc.), but either may be used in the present invention.

[0043] Endopeptidase is a peptidase that has the activity of cleaving peptide bonds in a peptide chain to split the peptide chain. Examples of endopeptidase include serine endopeptidase (serine protease) belonging to EC 3.4.21 of the enzyme nomenclature, cysteine ​​endopeptidase (cysteine ​​protease) belonging to EC 3.4.22, aspartic acid endopeptidase (aspartic acid protease) belonging to EC 3.4.23, metal endopeptidase (metal protease) belonging to EC 3.4.24, and threonine endopeptidase (threonine protease) belonging to EC 3.4.25, but any of them may be used in the present invention.

[0044] An exopeptidase is a peptidase that has the activity of cleaving terminal amino acids from a peptide chain, and is roughly divided into aminopeptidases that cleave amino acids from the N-terminus of a peptide chain, and carboxypeptidases that cleave one residue at a time from the C-terminus of a peptide chain, but either may be used in the present invention. Examples of aminopeptidases include aminopeptidases belonging to EC3.4.11 of the enzyme nomenclature, dipeptidyl-peptidases (dipeptidyl aminopeptidases) and tripeptidyl-peptidases (tripeptidyl aminopeptidases) belonging to EC3.4.14, and the like, but either may be used in the present invention. Examples of carboxypeptidases include peptidyl-dipeptidases (dipeptidylcarboxypeptidases) belonging to EC 3.4.15 of the enzyme nomenclature system, serine-type carboxypeptidases belonging to EC 3.4.16, metal carboxypeptidases belonging to EC 3.4.17, and cysteine-type carboxypeptidases belonging to EC 3.4.18, but any of these may be used in the present invention.

[0045] In the present invention, the peptidase may be an endopeptidase, an exopeptidase, or a combination of an endopeptidase and an exopeptidase. However, from the viewpoint of increasing the amount of free amino acids, it is preferable to use at least an exopeptidase.

[0046] Specific examples of commercially available enzymes having exopeptidase and / or endopeptidase activity include Proteax, Bromelain F, Peptidase R, Samoase PC10F, Neurase F3G, Papain W-40, Pancreatin F, Protin SD-AY10, Protin SD-NY10, Protease A "Amano" SD, Protease M "Amano" SD, and Protease P "Amano" 3SD (all manufactured by Amano Enzyme Co., Ltd.), Accelazyme NP50,000, Brewer's Clarex, Fromase, Bakezyme B500, Bakezyme PPU95.000, MaxiPro AFP, MaxiPro BAP, MaxiPro CPP, MaxiPro FPC, MaxiPro NPU, MaxiPro PSP, and Maxylene (all manufactured by DSM Co., Ltd.), Orientase 10NL, Orientase 22BF, Orientase 90N, Orientase AY, Orientase OP, Tetrase S (A Feed), and Nucleisin (all manufactured by HBI Co., Ltd. and DSM Co., Ltd.), Denateam AP, Denateam CPOPEPRICH, and Denateam PM CSOFTER, Denapsin 2P, Bioprase SP-20FG, Bioprase XL-416F, and food-grade purified papain (all manufactured by Nagase ChemteX Corporation), Alcalase 2.4LFG, Neutrase 0.8L, Neutrase 1.5MG, Flavorzyme 1000L, Flavorzyme 500MG, and Protamex (all manufactured by Novozymes Japan Co., Ltd.), Aroase AP-10, Aroase NP-10, Aroase XA-10, Panchidase MP, Panchidase NP-2, Panchidase P, and protease YP-SS (all manufactured by Yakult Pharmaceutical Co., Ltd.), ADMIL (manufactured by Godo Shusei Co., Ltd.), cocrase-P granules and purified papain (both manufactured by Mitsubishi Chemical Foods Corporation), Sumiteam AP, Sumiteam FP, Sumiteam LP, Sumiteam LPL, and Sumiteam MP (all manufactured by Shin Nippon Chemical Industry Co., Ltd.), Meito Rennet and Meito Rennet Super (all manufactured by Meito Sangyo Co., Ltd.), and Magnax MT103 (manufactured by Rakuto Kasei Kogyo Co., Ltd.), any of which may be used in the present invention.

[0047] Deaminase is an enzyme that has the activity of removing an amino group. Examples of deaminases include adenylate deaminase (AMP deaminase) belonging to EC3.5.4.6 of the enzyme nomenclature, and any of them may be used in the present invention. Specific examples of commercially available enzymes that have deaminase activity include Deamizyme G and Deamizyme 50000G (both from Amano Enzyme Inc.), and any of them may be used in the present invention.

[0048] The origin of the enzyme is not particularly limited, and may be an enzyme derived from any of microorganisms, plants, and animals, or may be a synthetic enzyme. In the present invention, the enzyme may be used alone or in any combination and ratio of two or more. When two or more enzymes are used in combination, the treatment with these enzymes may be performed simultaneously or separately.

[0049] The amount of enzyme used in the enzyme treatment step is not limited, and may be appropriately selected depending on the type of enzyme, etc. As a non-limiting example, an enzyme aqueous solution in which fish is immersed may be prepared and used with a concentration of, for example, 0.0001% by mass or more, or 0.0005% by mass or more, or 0.001% by mass or more, or for example, 1.0% by mass or less, or 0.5% by mass or less, or 0.2% by mass or less, or 0.1% by mass or less.

[0050] From the viewpoint of the efficiency of the enzyme treatment, although there is no limitation, it is preferable to act the enzyme on the fish meat by immersing the fish meat in an enzyme solution in which the enzyme is dissolved in a solvent. The type of solvent is not particularly limited, and an appropriate solvent may be used depending on the type of enzyme, etc., but typically an aqueous solvent such as water, physiological saline, or a buffer solution can be used. The enzyme concentration of the solution is also not particularly limited, but it is preferable to appropriately adjust the concentration so that the enzyme in the above-mentioned preferred concentration range acts on the fish meat when the fish meat is immersed.

[0051] The pH during the enzyme treatment is not particularly limited as long as it is within the range in which the enzyme can act, but from the viewpoint of allowing the enzyme to act stably and efficiently, the pH is preferably in the range of the optimum pH of the enzyme used ±1.5, more preferably in the range of the optimum pH ±1.0, and particularly preferably in the range of the optimum pH ±0.5. When the fish meat is immersed in the enzyme solution, the pH of the enzyme solution may be adjusted according to the optimum pH of the enzyme used.

[0052] The temperature during the enzyme treatment is not particularly limited as long as it is within a range in which the enzyme can act, but from the viewpoint of allowing the enzyme to act stably and efficiently, it is preferably within the range of the optimum temperature of the enzyme used ±15° C., and more preferably within the range of the optimum temperature ±10° C., and particularly preferably within the range of the optimum temperature ±5° C. In general, however, the temperature is not limited, and may be in the range of room temperature to a slightly higher temperature, for example, 10° C. or higher, 15° C. or higher, or 20° C. or higher, and for example, 80° C. or lower, 70° C. or lower, 60° C. or lower, 55° C. or lower, or 50° C. or lower.

[0053] The time for the enzyme treatment is not particularly limited and can be appropriately selected as long as the enzyme acts sufficiently on the fish meat, but generally, the time can be within a range of, for example, 1 minute or more, 5 minutes or more, or 10 minutes or more, and, for example, 60 minutes or less, 40 minutes or less, or 30 minutes or less, without being limited thereto.

[0054] The above-mentioned manufacturing method of the present invention can reduce the fat content of the produced sardines by carrying out a soaking treatment step. For example, the manufacturing method of the present invention can reduce the fat content of the sardines measured by ether extraction method by 1.0g / 100g or more, 2.0g / 100g or more, 3.0g / 100g or more, 4.0g / 100g or more, 4.5g / 100g or more, 5.0g / 100g or more, 5.2g / 100g or more, or 5.4g / 100g or more, compared to the case where the soaking treatment is not carried out.

[0055] The ether extraction method is applicable to foods that have a relatively high lipid content, little lipid bound to tissue components, and are in a powder or easily pulverizable state when dried. Therefore, the sample can be directly pulverized or subjected to appropriate pretreatment to remove moisture and other substances, and then dried to make it easier to extract lipids, after which it can be extracted using a Soxhlet extractor.

[0056] How to prepare dashi stock The present invention also provides a method for preparing soup stock. The method for preparing soup stock of the present invention includes boiling the dried sardines produced by the above-mentioned production method of the present invention. The boiling of the dried sardines is also called an extraction process.

[0057] The extraction treatment is not particularly limited, but is usually carried out by contacting the fish meat with a suitable extraction solvent and extracting the fish meat components into the solvent. The means for contacting the fish meat with the solvent is not particularly limited, but examples include a method of immersing the fish meat in the solvent and a method of spraying the solvent onto the fish meat. Among these, the method of immersing the fish meat in the solvent is preferred. The type of extraction solvent is not particularly limited, and an appropriate solvent may be used depending on the conditions such as the type of fish meat, but usually aqueous solvents such as water, physiological saline, and buffer solutions; water-soluble organic solvents such as ethanol; edible oils, etc. can be used.

[0058] The temperature during the extraction treatment is not particularly limited and may be selected taking into consideration conditions such as the extraction means, and can be, for example, 1°C or higher, 5°C or higher, 10°C or higher, 15°C or higher, 20°C or higher, 25°C or higher, 28°C or higher, 30°C or higher, 32°C or higher, 35°C or higher, 40°C or higher, 45°C or higher, 50°C or higher, 55°C or higher, 60°C or higher, 70°C or higher, 80°C or higher, 90°C or higher, or 100°C or higher, or, for example, 300°C or lower, 250°C or lower, 200°C or lower, 150°C or lower, 100°C or lower, 50°C or lower, or 30°C or lower. The extraction treatment time is not particularly limited, and can be, for example, 1 minute or more, 5 minutes or more, 10 minutes or more, 20 minutes or more, 30 minutes or more, 1 hour or more, 2 hours or more, 6 hours or more, or 12 hours or more, and can be, for example, 24 hours or less, 18 hours or less, 12 hours or less, 10 hours or less, 5 hours or less, or 1 hour or less.

[0059] The extract obtained by the extraction process may be used as a fish stock as it is, or may be subjected to various post-processing processes as required. Examples of post-processing processes include filtration, sterilization, etc. It is also possible to reduce the volume of the extract by drying, heating, vacuum drying, or other methods to concentrate it, or to volatilize the liquid components to produce a solid such as powder. All of these post-processing processes are known, and the methods and conditions can be selected as required. Concentrated or powdered stock can be reconstituted with any medium when consumed.

[0060] The stock of the present invention thus obtained is excellent in various umami properties, such as the depth of umami (the strength of umami felt when the stock is held in the mouth), the lingering umami (the lingering umami after the stock is swallowed), and / or the overall evaluation of taste and aroma. In particular, as described above, fish or adult fish with a high fat content are poor in umami components, and there is a problem that even if a stock is prepared from them, the flavor is poor. However, by using the method of the present invention to extract dried sardines produced from a method for producing dried sardines that includes a defatting process, it is possible to inexpensively and efficiently prepare dried sardine stock with excellent umami, even when fish with a high fat content are used as the raw material.

[0061] The resulting soup stock of the present invention can be consumed in any manner. For example, the fish stock of the present invention can be mixed with other ingredients, seasonings, additives, media, etc. to prepare soup for ramen, udon, soba, etc. EXAMPLES

[0062] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples.

[0063] Example 1: Preparation of n-hexane-soaked dried sardine sample The heads and internal organs of adult sardines (15cm to 25cm in body length) were removed to prepare fillets. The fillets were immersed in n-hexane so that the total volume (volume) of the fillets and n-hexane was 16% (w / v), and the fillets were left at room temperature for 5 hours. The fillets were removed from the n-hexane and boiled in hot water at 100°C for 2 minutes, then transferred to a dryer and dried at 50°C for 17 hours to prepare a dried sardine sample. The moisture content of the obtained dried sardine sample was measured using the loss on drying test method, and was found to be 15.3%.

[0064] Comparative Example 1: Preparation of untreated dried sardine sample A dried sardine sample of Comparative Example 1 was prepared in the same manner as in Example 1, except that the "immersion treatment with n-hexane" described in Example 1 above was not carried out.

[0065] Comparative Example 2: Preparation of ethanol-soaked dried fish sample A dried sardine sample of Comparative Example 2 was prepared in the same manner as in Example 1, except that ethanol was used instead of n-hexane used in the above-mentioned Example 1. The moisture content of the obtained dried sardine sample was measured by the loss on drying test method and was found to be 18.2%.

[0066] Comparative Example 3: Preparation of water-soaked dried sardine sample A dried sardine sample of Comparative Example 3 was prepared in the same manner as in Example 1, except that water was used instead of n-hexane used in the above-mentioned Example 1. The moisture content of the obtained dried sardine sample was measured by the loss on drying test method and was found to be 16.8%.

[0067] "evaluation" 1. Measurement of fat content of the obtained dried sardines The fat content of the boiled and dried fish obtained in Example 1 and Comparative Examples 1 to 3 was measured by an ether extraction method at a specific analysis institution. The results are shown in Table 1 below.

[0068] [Table 1]

[0069] As is clear from the results in Table 1, the fat content of the boiled sardines produced by the method of Example 1 (n-hexane immersion treatment) of the present invention was found to be the lowest. In addition, the fat content of the boiled sardines produced by Example 1 (n-hexane immersion treatment) was found to be reduced by 5.4 g / 100 g compared to Comparative Example 1 (no immersion treatment). This suggests that the fish was successfully degreased by the production method of the present invention.

[0070] In contrast, it was found that the fat content of the boiled and dried fish in Comparative Example 2 (ethanol soaking treatment) and Comparative Example 3 (water soaking treatment) was not substantially different from that in Comparative Example 1 (no soaking treatment). This indicates that the fish cannot be sufficiently degreased by Comparative Example 2 (ethanol soaking treatment) and Comparative Example 3 (water soaking treatment).

[0071] 2. Sensory evaluation Nine parts by mass of each sample of Example 1 and Comparative Examples 1, 2, and 3 were added to 100 parts by mass of boiling water at 95°C, heated for 30 minutes, and the extract obtained was filtered to prepare a dried sardine stock sample. Each of the dried sardine stock samples prepared above was kept warm at 60°C and served to evaluators for consumption, who then evaluated the samples according to the following criteria for three items: (a) umami intensity, (b) umami aftertaste, and (c) overall evaluation.

[0072] (A) Thickness of umami The strength of the umami flavor felt when the sample was put in the mouth was compared with the sample of Comparative Example 3 and each sample was relatively rated on a scale of -3 to +3 as follows. +3: Significantly stronger than Comparative Example 3. +2: Stronger than Comparative Example 3. +1: Slightly stronger than Comparative Example 3. 0: Equivalent to Comparative Example 3. -1: Slightly weaker than Comparative Example 3. -2: Weaker than Comparative Example 3. -3: Significantly weaker than Comparative Example 3.

[0073] (a) Lingering umami flavor The lingering umami flavor of the soup stock that remained after the sample was swallowed was compared with the sample of Comparative Example 3 and each sample was relatively evaluated on a scale of −3 to +3 as follows. +3: Significantly stronger than Comparative Example 3. +2: Stronger than Comparative Example 3. +1: Slightly stronger than Comparative Example 3. 0: Equivalent to Comparative Example 3. -1: Slightly weaker than Comparative Example 3. -2: Weaker than Comparative Example 3. -3: Significantly weaker than Comparative Example 3.

[0074] (c) Overall evaluation The overall taste and aroma felt when eating the samples were compared with the sample of Comparative Example 3 and relatively rated for each sample on a scale of −3 to +3 as follows. +3: Significantly better than Comparative Example 3. +2: Better than Comparative Example 3. +1: Slightly better than Comparative Example 3. 0: Equivalent to Comparative Example 3. -1: Slightly inferior to Comparative Example 3. -2: Inferior to Comparative Example 3. -3: Significantly inferior to Comparative Example 3.

[0075] For each evaluation item, a relative scoring method was used with the sample of Comparative Example 3 as the control (0.0 point). The average scores of the evaluators who are skilled in distinguishing the flavor of dashi are shown in Table 2 below:

[0076] [Table 2]

[0077] As is clear from the results in Table 2, the soup stock of Example 1 was found to be the best in terms of intensity of umami flavor, lingering umami flavor, and overall evaluation of taste and aroma.

[0078] "summary" As described above, the fat content of the dried sardines produced by the production method of Example 1 is low, and therefore the reduction in fat content is also the lowest. This shows that the production method of Example 1 can produce suitable dried sardines with reduced fat content even when fish with a high fat content is used as the raw material.

[0079] In addition, the soup stock obtained from the boiled and dried fish of Example 1 was found to be extremely superior in terms of sensory evaluation. The soup stock of Example 1 can be widely applied to various food fields, and its utility value is considered to be extremely great.

Claims

1. A method for producing dried sardines, comprising the steps of: Immersing fish in an organic solvent; and After the soaking process, the fish is heat-treated. and The organic solvent includes at least one selected from the group consisting of n-hexane, cyclohexane, butane, and propane. method.

2. The method according to claim 1 , wherein the temperature of the immersion treatment is from 1° C. to 40° C.

3. The method according to claim 1 , wherein the immersion treatment is carried out for a period of time ranging from 5 minutes to 24 hours.

4. The method of claim 1 , wherein the organic solvent comprises n-hexane.

5. The method according to claim 1, in which the fat content of the boiled and dried fish measured by an ether extraction method is reduced by 1.0 g / 100 g or more compared to a case in which the soaking treatment is not performed.

6. The method according to claim 1 , wherein the fish is a fish selected from species belonging to the orders Clupeiformes, Garfishiformes, Mulletiformes, Bucconiformes, John Doryformes, Scorpaeniformes, Perciformes, Pleuronectiformes, and Tetraodontiformes.

7. The method of claim 1 , wherein the fish is a sardine.

8. The method of claim 1, wherein the fish have an average body length of 8.0 cm or more.

9. The method of claim 1 further comprising a drying step after said heat treatment.

10. The method of claim 1 further comprising a water rinsing step prior to said soaking step.

11. A method for preparing soup stock, comprising boiling dried sardines produced by the method according to any one of claims 1 to 10.

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