Dried fish extract and liquid seasoning

Abstract

To provide dried fish extract whose residual fishy smell is suppressed and which has better flavor balance.SOLUTION: Dried fish extract contains an (A1 component) 2-ethyl-furan and an (A2 component) 2-methoxyphenol. The content of the A1 component is 0.1ppb or more and 50000ppb or less. A concentration ratio of the A1 component to the A2 component (A1 / A2) is 0.0005 or more and 50 or less.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a dried fish extract, a liquid seasoning, etc. [Background technology]

[0002] Dried fish extracts are used as food ingredients in a variety of foods. For example, dashi stock obtained from dried fish is incorporated into soups such as mentsuyu (noodle soup) and seasoned vinegars such as ponzu sauce, and is consumed daily by many people.

[0003] In order to increase its palatability, attempts have been made to improve the flavor of dried fish extract. For example, Patent Document 1 proposes a method for extracting a suitable stock from a raw-type acidic liquid seasoning that makes the most of its aroma and flavor, and a technique for devising the composition of the extraction solvent used in extracting the stock in order to obtain a liquid seasoning using the stock. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Patent No. 5916179 Summary of the Invention [Problem to be solved by the invention]

[0005] In the course of research, the inventors have noticed that when an attempt is made to improve the umami of a dried fish extract, the fishy smell inherent to the dried fish becomes more pronounced. In particular, if the fishy smell remains, the palatability of the product is likely to be impaired, which has a significant adverse effect on palatability.

[0006] Therefore, an object of the present invention is to provide a dried fish extract that has a more suppressed lingering fishy smell and a better balanced flavor. [Means for solving the problem]

[0007] In light of the above problems, the present inventors have conducted extensive research and found that the above problems can be solved by a dried fish extract containing (A1 component) 2-ethylfuran and (A2 component) 2-methoxyphenol, with the content of A1 component being 0.1 ppb or more and 50,000 ppb or less, and the concentration ratio of A1 component to A2 component (A1 / A2) being 0.0005 or more and 50 or less. Based on this finding, the present inventors have conducted further research and have completed the present invention. That is, the present invention encompasses the following aspects.

[0008] Item 1. A dried fish extract containing (component A1) 2-ethylfuran and (component A2) 2-methoxyphenol, in which the content of component A1 is 0.1 ppb or more and 50,000 ppb or less, and the concentration ratio of component A1 to component A2 (A1 / A2) is 0.0005 or more and 50 or less. Item 2. The dried fish extract according to Item 1, wherein the content of component A2 is 1 ppb or more and 100,000 ppb or less. Item 3. The dried fish extract according to Item 1 or 2, which contains at least one member selected from the group consisting of (Component A3) dimethyl trisulfide and (Component A4) 2-methylphenol. Item 4. The dried fish extract according to Item 3, having an A3 component content of 0.1 ppb or more. Item 5. The dried fish extract according to Item 3 or 4, having an A4 component content of 1 ppb or more. Item 6. The dried fish extract according to any one of Items 3 to 5, wherein the concentration ratio of the A3 component to the A4 component (A3 / A4) is 0.0001 or more and 10 or less. Item 7. The dried fish extract according to any one of Items 1 to 6, wherein the dried fish is at least one type of dried fish selected from the group consisting of blue fish, sea bream, salmon, cod, Atka mackerel, tuna, goby, shishamo, filefish, largemouth bass, and freshwater fish. Item 8. The dried fish extract according to any one of Items 1 to 7, wherein the dried fish is at least one type of dried fish selected from the group consisting of bonito, sardine, horse mackerel, saury, mackerel, and flying fish. Item 9. A liquid seasoning containing the dried fish extract according to any one of Items 1 to 8. Item 10. The liquid seasoning according to Item 9, wherein the content of the dried fish extract is 0.01% by mass or more. Item 11. A liquid seasoning containing dried fish extract, which contains (A1 component) 2-ethylfuran and (A2 component) 2-methoxyphenol, the content of A1 component being 0.1 ppb or more and 50,000 ppb or less, and the concentration ratio of A1 component to A2 component (A1 / A2) being 0.0005 or more and 50 or less. Item 12. The liquid seasoning containing a dried fish extract according to Item 11, wherein the content of component A2 is 1 ppb or more and 100,000 ppb or less. Item 13. The liquid seasoning containing a dried fish extract according to Item 11 or 12, which contains at least one member selected from the group consisting of (Component A3) dimethyl trisulfide and (Component A4) 2-methylphenol. Item 14. The liquid seasoning containing a dried fish extract according to Item 13, wherein the content of component A3 is 0.1 ppb or more. Item 15. The liquid seasoning containing a dried fish extract according to Item 13 or 14, wherein the content of component A4 is 1 ppb or more. Item 16. The liquid seasoning containing a dried fish extract according to any one of Items 13 to 15, wherein the concentration ratio of the A3 component to the A4 component (A3 / A4) is 0.0001 or more and 10 or less. Item 17. A method for producing a dried fish extract according to any one of Items 1 to 8, comprising extracting dried fish with an aqueous medium at 75°C or higher and 110°C or lower. Item 18. The method according to Item 17, wherein the dried fish is at least one type of dried fish selected from the group consisting of blue fish, sea bream, salmon, cod, Atka mackerel, tuna, goby, shishamo, filefish, largemouth bass, and freshwater fish. Item 19. The method according to Item 17 or 18, wherein the dried fish is at least one type of dried fish selected from the group consisting of bonito, sardine, horse mackerel, saury, mackerel, and flying fish. Item 20. The method according to any one of Items 17 to 19, wherein the aqueous medium is water, alcohol-containing water, or a stock liquid. Item 21. The method according to any one of Items 17 to 20, wherein the step (a) includes extraction by immersion in an aqueous medium and / or extraction (b) by contact with a mist-like aqueous medium. Item 22. The method according to Item 21, wherein the step includes extraction b, and the average temperature of the aqueous solvent in extraction b is 90°C or higher. Item 23. The method according to Item 21 or 22, wherein the step includes extraction a, and the average temperature of the aqueous solvent in extraction a is 75°C or higher. Item 24. The method according to any one of Items 21 to 23, wherein the step includes carrying out one of extraction a and extraction b and then carrying out the other. Item 25. The production method according to any one of Items 21 to 24, wherein the average temperature of the aqueous solvent in extraction b is equal to or higher than the average temperature of the aqueous solvent in extraction a. Item 26. A method for reducing the fishy smell of a dried fish extract, comprising adjusting the content of component A1 and / or component A2 in the dried fish extract so that the extract contains (component A1) 2-ethylfuran and (component A2) 2-methoxyphenol, the content of component A1 being 0.1 ppb or more and 50,000 ppb or less, and the concentration ratio of component A1 to component A2 (A1 / A2) being 0.0005 or more and 50 or less. [Effects of the Invention]

[0009] According to the present invention, it is possible to provide a dried fish extract which has a more suppressed lingering fishy smell and a better balanced flavor. DETAILED DESCRIPTION OF THE INVENTION

[0010] In this specification, the expressions "contain" and "comprise" include the concepts of "contain," "comprise," "consist essentially of," and "consist only of."

[0011] In this specification, "ppb" means mass concentration (w / w) and represents the mass of a target component relative to the total mass. Furthermore, in this specification, "mass %" (sometimes written as w / w%) represents the mass of a target component relative to the total mass as a percentage.

[0012] In the present invention, "wet mass equivalent" (sometimes simply referred to as "wet mass basis") refers to the content ratio of a target component in a sample, calculated using the wet mass of the sample including water as the denominator and the mass of the target component contained in the sample as the numerator. Furthermore, in the definition of percentages in the present invention, when "mass %" or "ppm" is simply stated without any particular designation, it refers to a percentage "in wet mass equivalent."

[0013] In this specification, when multiple upper limit values ​​and / or multiple lower limit values ​​are indicated for the specification of a numerical range, it is assumed that the specification of the numerical range combining at least the maximum value of the upper limit specification and the minimum value of the lower limit specification is directly stated even if not otherwise specified, and furthermore, all numerical ranges obtained by combining any upper limit value among the upper limit values ​​and any lower limit value among the lower limit values ​​are included in one embodiment of the present invention. Also, in this specification, a numerical range connected with "~" means a numerical range that includes the numbers before and after "~" as the lower limit value and the upper limit value. When multiple lower limit values ​​and multiple upper limit values ​​are indicated separately, it is assumed that any lower limit value and upper limit value can be selected and connected with "~".

[0014] 1. Dried fish extract In one aspect, the present invention relates to a dried fish extract (sometimes referred to in this specification as the "dried fish extract of the present invention") that contains (component A1) 2-ethylfuran and (component A2) 2-methoxyphenol, in which the content of component A1 is 0.1 ppb or more and 50,000 ppb or less, and the concentration ratio of component A1 to component A2 (A1 / A2) is 0.0005 or more and 50 or less.

[0015] Dried fish extract is a liquid extract extracted from dried fish, and is a food ingredient that contains taste components and flavor components and exhibits a favorable overall flavor.

[0016] The fish used as the raw material for fish flakes are not particularly limited, but examples thereof include blue fish, sea bream (red sea bream, crimson sea bream, black sea bream, yellow porgy, stone bream, spotted bream, red snapper, threadfin bream, ruffed bream, red snapper, yellowtail snapper, yellow sweetlip, yellow cardinal, snapper, etc.), salmon (salmon, pink salmon, sockeye salmon, coho salmon, cherry salmon, satsuki salmon, rainbow trout, jaguar trout, Atlantic salmon, char, etc.), cod (Pacific cod, pollack, silver cod, etc.), Examples include pollack, Atka mackerel (Pacific Atka mackerel, Striped Atka mackerel, Root Atka mackerel, etc.), Tuna (Tuna, Bigeye tuna, Yellowfin tuna, etc.), Gobies (Japanese goby, Japanese isaza, Japanese goby, Japanese isaza), Shishamo (shishamo), Filefish (Filefish), other saltwater fish (Suzuki sea bass, Damselfish, Alfonsino, John Dory, etc.), Largemouth bass (Largemouth bass, Black bass, Bluegill, Smallmouth bass, Florida bass, etc.), other freshwater fish (Smelt, Sweetfish, Zacco platypus, Chub, Minnow), etc. These may be used alone or in combination of two or more. The fish flakes may be any of naked flakes, rough flakes, (hon) dried flakes, etc., and are not particularly limited. The shape and size of the knotted raw material are not particularly limited, and thin shavings, thick shavings, coarsely crushed products, pulverized products, powdered products, etc. can be selected as desired.

[0017] Among the fish mentioned above, blue fish are preferred as the raw material for dried fish, from the viewpoint of imparting a refreshing umami flavor. For example, skipjack tuna (fish belonging to the genus Bonito of the Scombridae family, fish belonging to the genus Bonito of the Scombridae family, fish belonging to the genus Bonito of the Scombridae family, such as skipjack tuna, barracuda, Spanish mackerel, flathead tuna, round tuna, Japanese bonito, striped pomfret, silver pomfret, and skipjack tuna), flying fish (fish belonging to the family Scombridae), sardines (fish belonging to the family Engraulidae, fish belonging to the family Clupeidae, such as Japanese sardine and round herring) Examples include sea bass, anchovy, etc.), horse mackerel (fish belonging to the Carangidae family, for example, horse mackerel, striped jack, marbled jack, yellowtail, amberjack, and amberjack), saury (fish belonging to the Scombridae family, for example, long-legged saury, western saury, Pacific mini saury, and Atlantic mini saury), and mackerel (fish belonging to the Scombridae family, genus Scombridae, and fish belonging to the Scombridae family, genus Scombridae, for example, chub mackerel, yellowtail mackerel, and Atlantic mackerel). These may be used alone or in combination of two or more types.

[0018] (Component A1) 2-Ethylfuran is a compound with the molecular formula CHO (molecular weight: 96.13) and CAS Registry Number 3208-16-0. The 2-ethylfuran contained in the dried fish extract of the present invention may be that contained in the dried fish, which is the raw material for the dried fish extract, or that may be added separately from the dried fish and extraction solvent, or that may be generated during the production of the dried fish extract of the present invention.

[0019] By adjusting the 2-ethylfuran concentration in the dried fish extract of the present invention to a predetermined range, it is possible to suppress a lingering fishy odor. The lingering fishy odor refers to the lingering unpleasant aftertaste, such as a fishy odor, felt in the mouth after eating. The 2-ethylfuran content in the dried fish extract of the present invention is 0.1 ppb or more and 50,000 ppb or less. By adjusting the 2-ethylfuran content to this range, it is possible to effectively suppress a lingering fishy odor. From the viewpoint of more effectively suppressing a lingering fishy smell and further improving the flavor balance, the lower limit of the 2-ethylfuran content is preferably 0.5 ppb or more, or 1 ppb or more, more preferably 1.5 ppb or more, more preferably 2 ppb or more, more preferably 3 ppb or more, even more preferably 4 ppb or more, or 5 ppb or more, or 6 ppb or more, or 7 ppb or more, or 8 ppb or more, or 9 ppb or more, or 10 ppb or more, or 11 ppb or more, or 12 ppb or more, or 13 ppb or more, or 14 ppb or more, or 15 ppb or more, or 16 ppb or more, or 17 ppb or more, or 18 ppb or more, or 19 ppb or more, or 20 ppb or more, or 21 ppb or more, or 22 ppb or more, or 23 ppb or more, or 24 ppb or more, or 25 ppb or more. or above, or 26 ppb or above, or 27 ppb or above, or 28 ppb or above, or 29 ppb or above, or 30 ppb or above, or 33 ppb or above, or 35 ppb or above, or 37 ppb or above, or 40 ppb or above, or 43 ppb or above, or 45 ppb or above, or 47 ppb or above, or 50 ppb or above, or 53 ppb or above, or 55 ppb or above, or 57 ppb or above, or 60 ppb or above, or 63 ppb or above, or 65 ppb or above, or 67 ppb or above, or 70 ppb or above, or 73 ppb or above, or 75 ppb or above, or 77 ppb or above, or 80 ppb or above, or 83 ppb or above, or 85 ppb or above, or 87 ppb or above, or 90 ppb or above, or 93 ppb or above, or 95 ppb or above, or 97 ppb or above, or 100 ppb or above is particularly preferred.On the other hand, from the viewpoint of more effectively suppressing a lingering fishy smell and further improving the flavor balance, the upper limit of the 2-ethylfuran content is preferably 10,000 ppb or less, more preferably 9,000 ppb or less, even more preferably 8,000 ppb or less, 7,000 ppb or less, or 6,000 ppb or less, or 5,000 ppb or less, or 4,000 ppb or less, or 3,000 ppb or less, or 2,000 ppb or less, or 1,500 ppb or less, and particularly preferably 1,000 ppb or less, or 900 ppb or less, or 800 ppb or less, or 700 ppb or less, or 600 ppb or less, or 500 ppb or less, or 400 ppb or less, or 300 ppb or less. In one embodiment of the present invention, the content of 2-ethylfuran is preferably 1 ppb or more and 5000 ppb or less, more preferably 5 ppb or more and 3000 ppb or less, and even more preferably 10 ppb or more and 1000 ppb or less.

[0020] (Component A2) 2-Methoxyphenol is a compound with the molecular formula C7H8O2 (molecular weight: 124.14) and CAS Registry Number 90-05-1. The 2-methoxyphenol contained in the dried fish extract of the present invention may be that contained in the dried fish, which is the raw material for the dried fish extract, or may be added separately from the dried fish and extraction solvent, or may be produced during the production of the dried fish extract of the present invention.

[0021] By adjusting the concentration of 2-methoxyphenol in the dried fish extract of the present invention within a predetermined range, the dashi flavor can be improved. The dashi flavor refers to the umami taste of the dried fish felt in the mouth when eaten. The content of 2-methoxyphenol in the dried fish extract of the present invention is preferably 1 ppb or more and 100,000 ppb or less, from the viewpoint of effectively improving the dashi flavor. The lower limit of the 2-methoxyphenol content is preferably 2 ppb or more, or 3 ppb or more, or 5 ppb or more, or 8 ppb or more, or 10 ppb or more, more preferably 13 ppb or more, or 15 ppb or more, or 20 ppb or more, or 30 ppb or more, or 40 ppb or more, or 50 ppb or more, even more preferably 60 ppb or more, or 70 ppb or more, or 80 ppb or more, or 90 ppb or more, or 100 ppb or more, and even more preferably 200 ppb or more, from the viewpoint of further improving the dashi flavor. Or 300 ppb or more, or 400 ppb or more, or 500 ppb or more, or 600 ppb or more, or 700 ppb or more, or 800 ppb or more, or 900 ppb or more, or 1000 ppb or more, or 1100 ppb or more, or 1200 ppb or more, or 1300 ppb or more, or 1400 ppb or more, or 1500 ppb or more, or 1600 ppb or more, or 1700 ppb or more, or 1800 ppb or more, or 1900 ppb or more, or 2000 ppb or more is particularly preferred. On the other hand, from the viewpoint of further improving the soup stock feel, the upper limit of the 2-methoxyphenol content is preferably 80,000 ppb or less, more preferably 75,000 ppb or less, 70,000 ppb or less, 65,000 ppb or less, 60,000 ppb or less, 55,000 ppb or less, or 50,000 ppb or less, even more preferably 40,000 ppb or less, 35,000 ppb or less, 30,000 ppb or less, 25,000 ppb or less, or 20,000 ppb or less, or 15,000 ppb or less, and particularly preferably 10,000 ppb or less, or 9,000 ppb or less, or 8,000 ppb or less, or 7,000 ppb or less, or 6,000 ppb or less, or 5,000 ppb or less. In one embodiment of the present invention, the content of 2-methoxyphenol is preferably 5 ppb or more and 50,000 ppb or less, more preferably 50 ppb or more and 30,000 ppb or less, and even more preferably 100 ppb or more and 10,000 ppb or less.

[0022] By adjusting the concentration ratio of the A1 component to the A2 component (A1 / A2) in the dried fish extract of the present invention to a predetermined range, the flavor balance can be improved. The flavor balance refers to the balance between the lingering fishy smell felt in the mouth when eating and the strength of the broth flavor. The A1 / A2 ratio in the dried fish extract of the present invention is 0.0005 or more and 50 or less. By setting the A1 / A2 ratio in this range, the flavor balance can be effectively improved. From the viewpoint of further improving the flavor balance, the lower limit of A1 / A2 is preferably 0.001 or more, or 0.002 or more, or 0.003 or more, more preferably 0.004 or more, or 0.005 or more, still more preferably 0.006 or more, or 0.007 or more, or 0.008 or more, or 0.009 or more, or 0.01 or more, and even more preferably 0.011 or more, or 0.012 or more, or 0.013 or more, or 0.014 or more, or 0.015 or more, or 0.016 or more, or 0.017 or more, or 0.018 or more, is particularly preferably 0.019 or more, or 0.02 or more, or 0.021 or more, or 0.022 or more, or 0.023 or more, or 0.024 or more, or 0.025 or more, or 0.026 or more, or 0.027 or more, or 0.028 or more, or 0.029 or more, or 0.03 or more, or 0.031 or more, or 0.032 or more, or 0.033 or more, or 0.034 or more, or 0.035 or more, or 0.036 or more, or 0.037 or more, or 0.038 or more, or 0.039, or 0.04 or more. On the other hand, from the viewpoint of further improving flavor balance, the upper limit of A1 / A2 is preferably 50 or less, or 49 or less, or 47 or less, or 45 or less, or 43 or less, or 41 or less, or 39 or less, or 37 or less, or 35 or less, or 33 or less, or 31 or less, or 29 or less, more preferably 25 or less, or 23 or less, or 21 or less, or 19 or less, or 17 or less, or 15 or less, or 13 or less, or 10 or less, and particularly preferably 9 or less, or 8 or less, or 7 or less, or 6 or less, or 5 or less, or 4 or less, or 3 or less, or 2 or less, or 1 or less, or 0.5 or less, or 0.1 or less. In one aspect of the present invention, A1 / A2 is preferably 0.001 or more and 5 or less, more preferably 0.005 or more and 0.5 or less.

[0023] The dried fish extract of the present invention preferably contains at least one selected from the group consisting of (component A3) dimethyl trisulfide and (component A4) 2-methylphenol, and more preferably contains components A3 and A4.

[0024] (Component A3) Dimethyl trisulfide is a compound with the molecular formula CHS (molecular weight: 126.25) and its CAS Registry Number is 3658-80-8. The dimethyl trisulfide contained in the dried fish extract of the present invention may be that contained in the dried fish, which is the raw material for the dried fish extract, or may be added separately from the dried fish and extraction solvent, or may be generated during the production of the dried fish extract of the present invention.

[0025] The dimethyl trisulfide concentration in the dried fish extract of the present invention can be, for example, in the range of 0.1 ppb or more and 50,000 ppb or less. Specifically, the lower limit is usually 0.1 ppb or more, preferably 0.5 ppb or more, or 1 ppb or more, more preferably 2 ppb or more, or 3 ppb or more, even more preferably 4 ppb or more, or 5 ppb or more, and particularly preferably 6 ppb or more, or 7 ppb or more, or 8 ppb or more, or 9 ppb or more, or 10 ppb or more, or 13 ppb or more, or 15 ppb or more, or 17 ppb or more, or 20 ppb or more, or 23 ppb or more, or 25 ppb or more, or 27 ppb or more, or 30 ppb or more, or 33 ppb or more, or 35 ppb or more, or 37 ppb or more, or 40 ppb or more, or 43 ppb or more, or 45 ppb or more, or 47 ppb or more, or 50 ppb or more, or 53 ppb or more, or 55 ppb or more. On the other hand, the upper limit is not limited, but is preferably 50,000 ppb or less, more preferably 40,000 ppb or less, or 35,000 ppb or less, or 30,000 ppb or less, or 25,000 ppb or less, or 20,000 ppb or less, or 15,000 ppb or less, or 10,000 ppb or less, even more preferably 9,000 ppb or less, or 8,000 ppb or less, or 7,000 ppb or less, or 6,000 ppb or less, and particularly preferably 5,000 ppb or less, or 4,000 ppb or less, or 3,000 ppb or less, or 2,000 ppb or less, or 1,500 ppb or less, or 1,000 ppb or less, or 800 ppb or less, or 600 ppb or less, or 500 ppb or less, or 400 ppb or less, or 300 ppb or less. In one embodiment of the present invention, the content of dimethyl trisulfide is preferably 0.5 ppb or more and 5000 ppb or less, more preferably 1 ppb or more and 3000 ppb or less, and even more preferably 5 ppb or more and 1000 ppb or less.

[0026] (Component A4) 2-methylphenol is a compound with the molecular formula C7H8O (molecular weight: 108.14) and its CAS Registry Number is 95-48-7. The 2-methylphenol contained in the dried fish extract of the present invention may be that contained in the dried fish, which is the raw material for the dried fish extract, or may be added separately from the dried fish and extraction solvent, or may be produced during the production of the dried fish extract of the present invention.

[0027] The concentration of 2-methylphenol in the dried fish extract of the present invention can be, for example, in the range of 1 ppb or more and 100,000 ppb or less. Specifically, the lower limit is usually 1 ppb or more, preferably 5 ppb or more, or 10 ppb or more, or 20 ppb or more, or 30 ppb or more, or 40 ppb or more, more preferably 50 ppb or more, even more preferably 60 ppb or more, or 70 ppb or more, or 80 ppb or more, or 90 ppb or more, or 100 ppb or more, and particularly preferably 200 ppb or more, or 300 ppb or more, or 400 ppb or more, or 500 ppb or more, or 600 ppb or more, or 700 ppb or more, or 800 ppb or more, or 900 ppb or more, or 1000 ppb or more, or 1300 ppb or more, or 1500 ppb or more, or 1700 ppb or more, or 2000 ppb or more, or 2500 ppb or more, or 3000 ppb or more, or 3500 ppb or more, or 4000 ppb or more. On the other hand, the upper limit is not limited, but is preferably 100,000 ppb or less, more preferably 90,000 ppb or less or 80,000 ppb or less, even more preferably 70,000 ppb or less, 60,000 ppb or less, or 50,000 ppb or less, and particularly preferably 40,000 ppb or less, or 30,000 ppb or less, or 20,000 ppb or less, or 15,000 ppb or less, or 10,000 ppb or less, or 9,000 ppb or less, or 8,000 ppb or less, or 7,500 ppb or less, or 7,000 ppb or less, or 6,500 ppb or less, or 6,000 ppb or less. In one embodiment of the present invention, the 2-methylphenol content is preferably 1 ppb or more and 70,000 ppb or less, more preferably 5 ppb or more and 60,000 ppb or less, and even more preferably 10 ppb or more and 50,000 ppb or less.

[0028] The aroma persistence can be improved by adjusting the concentration ratio of the A3 component to the A4 component (A3 / A4) in the dried fish extract of the present invention within a predetermined range. From the viewpoint of effectively improving the aroma persistence, the A3 / A4 ratio in the dried fish extract of the present invention is preferably 0.0001 or more and 10 or less. Specifically, the lower limit is 0.0001 or more, preferably 0.0002 or more or 0.0003 or more, more preferably 0.0005 or more, even more preferably 0.001 or more, and particularly preferably 0.003 or more, 0.005 or more, or 0.01 or more. Meanwhile, the upper limit is not limited, but is preferably 10 or less, more preferably 9 or less, or 8 or less, or 7 or less, or 6 or less, or 5 or less, more preferably 4 or less, or 3 or less, or 2 or less, or 1 or less, and particularly preferably 0.5 or less, or 0.3 or less, or 0.1 or less, or 0.05 or less. In one embodiment of the present invention, A3 / A4 is preferably 0.0005 or more and 1 or less, more preferably 0.001 or more and 0.1 or less.

[0029] The concentration ratio (A1 / A3) of 2-ethylfuran (component A1) to dimethyl trisulfide (component A3) in the dried fish extract of the present invention is not particularly limited, but can be, for example, in the range of 0.03 to 300. Specifically, the lower limit is 0.03 or more, preferably 0.05 or more, or 0.10 or more, more preferably 0.15, even more preferably 0.2 or more, and particularly preferably 0.3 or more, or 0.4 or more, or 0.5 or more, or 0.6 or more, or 0.7 or more, or 0.8 or more, or 0.9 or more, or 1.0 or more, or 1.1 or more, or 1.2 or more, or 1.3 or more, or 1.4 or more, or 1.5 or more, or 1.6 or more, or 1.7 or more, or 1.8 or more, or 1.9 or more, or 2 or more. On the other hand, the upper limit is not limited, but is preferably 300 or less, more preferably 250 or less, even more preferably 200 or less, and particularly preferably 150 or less, or 100 or less, or 80 or less, or 60 or less, or 40 or less, or 20 or less, or 10 or less, or 5 or less. In one embodiment of the present invention, A1 / A3 is preferably 0.1 or more and 100 or less, more preferably 0.3 or more and 30 or less.

[0030] The concentration ratio (A2 / A3) of 2-methoxyphenol (component A2) to dimethyl trisulfide (component A3) in the dried fish extract of the present invention is not particularly limited, but can be, for example, in the range of 0.5 to 5000. Specifically, the lower limit is 0.5 or more, preferably 1 or more or 3 or more, more preferably 5 or more, even more preferably 8 or more, and particularly preferably 10 or more, 15 or more, 20 or more, 25 or more, or 30 or more. On the other hand, the upper limit is not limited, but is preferably 5000 or less, more preferably 4000 or less or 3000 or less, even more preferably 2000 or less or 1000 or less, and particularly preferably 500 or less, 400 or less, 300 or less, 250 or less, 200 or less, 150 or less, 120 or less, 100 or less, or 80 or less. In one embodiment of the present invention, A2 / A3 is preferably 1 or more and 100 or less, more preferably 5 or more and 50 or less.

[0031] In the present invention, the content of each component such as 2-ethylfuran and 2-methoxyphenol can be measured according to a standard method using dynamic headspace gas chromatography mass spectrometry (hereinafter referred to as "DHS-GC / MS").

[0032] The DHS-GC / MS method involves volatilizing the sample using dynamic headspace (DHS) (a dynamic extraction method in which volatile components in the gas phase are forcibly purged with an inert gas and then collected on an adsorbent), followed by gas chromatography mass spectrometry (GS / MS). Specifically, a small amount (1 mL) of the sample is measured and sealed in a 10 mL flat-bottom vial. The sample is volatilized by nitrogen gas purging, adsorbed on an adsorption resin (Tenax column) appropriate for the analyte, and then processed using a thermal desorption system before being introduced into a gas chromatograph for analysis. Furthermore, to determine the content of a component in a sample, the sample and a standard diluted to a desired concentration are analyzed, and the peak areas of the confirmatory ions in both samples are compared to determine the content of that component in the sample.

[0033] After the above analysis, a portion of the sample is subjected to a mass spectrometer to obtain a mass spectrum, and the retention time of each component is confirmed using the associated ions (m / Z···) of each component. The mass spectrometer (MS) used is a quadrupole 5977B Mass Selective Detector (Agilent). The ionization method and ionization voltage were EI+ and 70 eV, respectively. The results were acquired in scan mode, and mass spectrum analysis was performed using ions characteristic of each component (2-ethylfuran: m / z = 81, 95, 96; 2-methoxyphenol: m / z = 81, 109, 124; dimethyl trisulfide: m / z = 111, 126, 128; 2-methylphenol: m / z = 107, 108, 109). Identification was performed using the ions characteristic of each component as related ions (2-ethylfuran: m / z = 81, 95, 96; 2-methoxyphenol: m / z = 81, 109, 124; dimethyl trisulfide: m / z = 111, 126, 128; 2-methylphenol: m / z = 107, 108, 109). Mass spectrum analysis was then performed, and the retention times for 2-ethylfuran, 2-methoxyphenol, dimethyl trisulfide, and 2-methylphenol could be determined by determining the retention times at which all of these related ions were detected in the standard sample.

[0034] In the present invention, "m / z" refers to the value detected in the range of -0.3 to +0.7 from the central m / z value of each component. For example, m / z=106 represents the cumulative value of ion peaks detected between 105.7 and 106.7.

[0035] Specifically, the DHS-GC / MS analysis is carried out under the following conditions: [GC / MS conditions]

[0036] (Dynamic headspace (DHS) injection method) ·Equipment: Agilent 7890B (GC), 5977B (MS) Gester MultiPurpose Sampler (auto-sampler) ·Adsorption resin: TENAX Incubation temperature: 80℃ Nitrogen gas purge volume: 60mL Nitrogen gas purge flow rate: 10 mL / min TDU: [30℃] - [210℃ / min] - [240℃ (3 min)] ·CIS:[10℃]-[12℃ / sec]-[240℃] (Liner filler: TENAX) Column: Gester DB-WAX (length: 30 m x inner diameter: 250 μm x film thickness: 0.25 μm) Column temperature: [40℃ (3 min)] - [5℃ / min] - [240℃ (7 min)] Carrier gas: He Transfer line: 250℃ Ion source temperature: 230℃ Scan parameters: m / z = 28.7 to 300 Split: None.

[0037] The dried fish extract of the present invention can be produced, for example, by a method including a step of extracting dried fish with an aqueous medium at a temperature of 75°C or higher and 110°C or lower (sometimes referred to herein as the "production method of the present invention").

[0038] It is preferable to use water (e.g., tap water, deionized water, distilled water, etc.) as the aqueous medium. This is to avoid imparting unnecessary flavors to the resulting dried fish extract. It is also to ensure that the desired flavor and aroma components are extracted without extracting unnecessary components. However, depending on the purpose of use, extraction solvents other than water can be used as long as they are aqueous media that do not impart unnecessary flavors and can selectively extract the desired components. For example, alcohol-containing water or stock liquid can be used as the extraction solvent. Here, it is preferable to use ethanol as the alcohol. Note that when these are used as the aqueous medium, it is preferable to use a relatively low concentration (50% or less in the case of alcohol, or 10 times the amount extracted by dry weight in the case of stock liquid) because this makes it easier to extract the desired components.

[0039] Examples of the extraction process include extraction by immersing dried fish in an extraction medium (extraction a), extraction by contact with a mist-like aqueous medium (extraction b), etc. The extraction process may involve only one type of extraction or a combination of two or more types of extraction.

[0040] The extraction step of the extract preferably includes extraction a and / or extraction b, and more preferably includes extraction a and extraction b. When extraction a and extraction b are included, the order of the steps is not particularly limited, and one of extraction a and extraction b may be performed after the other.

[0041] The average temperature of the aqueous solvent in extraction a is preferably 75°C or higher, more preferably 80 to 100°C, and even more preferably 85 to 95°C.

[0042] The average temperature of the aqueous solvent in extraction b is preferably 90°C or higher, more preferably 95 to 110°C, and even more preferably 100 to 105°C.

[0043] In a preferred embodiment, the average temperature of the aqueous solvent in extraction b is equal to or higher than the average temperature of the aqueous solvent in extraction a. The difference between the two average temperatures is preferably 5 to 20°C, more preferably 10 to 15°C.

[0044] The average temperature of the aqueous solvent is calculated by multiplying the temperature of the aqueous solvent (temperature X1) by the time (time X1) that the temperature is maintained at that temperature, divided by the total time (time X) of the extraction (extraction a or extraction b). If time X1 = time X, value X1 indicates the average temperature. If time X1 < time X (i.e., time X1 + time X2 + time X3 = time X), the sum of value X1 and value X2 + value X3 calculated in the same manner as value X1 indicates the average temperature.

[0045] The specific method for extraction a is not particularly limited and can be a method according to or similar to a known extraction method. In extraction a, for example, mixing or stirring operations can be performed.

[0046] The specific method of extraction b is not particularly limited and can be a method according to or similar to a known extraction method. Extraction b is preferably drip extraction.

[0047] Drip extraction is a method used to extract coffee and other beverages. The raw materials are placed in an extraction tank, hot water is sprayed onto them from above, and the drip extract that drips out after passing through a layer of the extracted raw materials is collected, yielding an extract that has dissolved the raw material components.

[0048] The extraction tank used in the present invention may be any tank that can be substantially sealed to prevent the aroma components from scattering into the atmosphere and that can inject steam, but a multi-function extractor is particularly preferred.

[0049] The aroma component recovery device of the present invention is also equipped with a cooling section, which can cool the volatile components delivered from the extraction tank, distill them, and recover them. The aroma component recovery device is preferably a condenser type device.

[0050] Known extraction tanks and aroma component recovery devices can be used.

[0051] The steam to be injected into the injection tank may be any of water vapor, saturated water vapor, heated water vapor, etc. For example, ordinary water vapor generated by a boiler or the like may be used.

[0052] The steam may be injected into the extraction tank through a pipe connected to an appropriate location (for example, the bottom) of the tank. The amount of steam injected is preferably 0.1 to 10 kg / h, more preferably 0.5 to 5 kg / h, per kg of dry weight of the nodes and nodes. If the amount of steam is less than 0.1 kg / h, recovery takes a long time, resulting in poor efficiency. Conversely, if the amount of steam exceeds 10 kg / h, the time the steam is in contact with the nodes or the solvent around them is shortened, making it difficult to extract sufficient aroma components.

[0053] The time for extracting and volatilizing the node components by steam injection can be, for example, about 30 minutes to 5 hours. If the extraction time is too short, aroma components such as eugenol will not be extracted sufficiently, which is undesirable. On the other hand, if the extraction time is too long, the flavor of the extract accumulated in the extraction tank will deteriorate, so it is undesirable to inject steam for a time longer than necessary to extract the desired aroma components.

[0054] The volatilized components are sent to an aroma component recovery device connected to the extraction tank via an airtight pipe. The components are then cooled in the cooling section at a condensation temperature between 20°C and 80°C, allowing the distilled components to be recovered. The components are recovered in a dissolved state in distilled water (as an aroma component-containing liquid). A cooling and condensation temperature of 80°C or higher is not preferred because the aroma components are not sufficiently extracted, making it impossible to achieve the object of the present invention. A cooling and condensation temperature of 20°C or lower is also not preferred because it produces a rubbery odor. Preferably, aroma components distilled at a cooling and condensation temperature of 35°C or higher and 70°C or lower are selectively recovered. Cooling and condensation within this temperature range allows for the recovery of a sufficient amount of desirable aroma components.

[0055] 2.Liquid seasoning In one aspect, the present invention relates to a liquid seasoning containing the dried fish extract of the present invention. Also, in another aspect, the present invention relates to a liquid seasoning containing a dried fish extract, which contains (A1 component) 2-ethylfuran and (A2 component) 2-methoxyphenol, the content of A1 component being 0.1 ppb or more and 50,000 ppb or less, and the concentration ratio of A1 component to A2 component (A1 / A2) being 0.0005 or more and 50 or less. In this specification, these may be collectively referred to as "the liquid seasoning of the present invention."

[0056] When the liquid seasoning of the present invention contains the dried fish extract of the present invention, the content of the dried fish extract of the present invention in the liquid seasoning of the present invention may be, for example, 0.01% by mass or more, but may also be 0.1% by mass or more, 1% by mass or more, 2% by mass or more, 3% by mass or more, 4% by mass or more, 6% by mass or more, 8% by mass or more, 10% by mass or more, 15% by mass or more, 17% by mass or more, 18% by mass or more, 20% by mass or more, 50% by mass or more, and the upper limit may be, for example, 100% by mass or less.

[0057] In one embodiment of the liquid seasoning of the present invention, the above description of the dried fish extract of the present invention can be applied to the content and concentration ratio of the components.

[0058] The liquid seasoning is not particularly limited as long as it is a seasoning containing a liquid, and may contain a solid or gel. Examples of liquid seasonings include seasoned vinegars (ponzu sauce, ponzu soy sauce, sweet vinegar, seasoned vinegar for vinegared dishes, seasoned vinegar for sushi rice, seasoning liquid for pickles (e.g., pickles), seasoned vinegar for drinking, etc.), vinegars, dressings, sauces (sesame-containing seasonings such as sesame sauce, yakiniku sauce, etc.), cooking sauces (Worcestershire sauce, ketchup, oyster sauce, salsa sauce, sambal sauce, chili sauce, etc.), soups (noodle soup, hot pot soup, etc.), and seasonings for various menus (seasonings for rice, Chinese seasonings, seasonings for ethnic dishes, seasonings for simmered dishes, seasonings for soup, seasonings for natto, etc.). The liquid seasoning of the present invention can contain various ingredients depending on its type. Examples of ingredients include water, sugars (including high-intensity sweeteners), crushed fruits or vegetables (such as squeezed juices (fruit juices or vegetable juices), purees, pastes, etc.) obtained by cutting or grinding fruits or vegetables, flavors, vinegar, salt, amino acid seasonings, nucleic acid seasonings, organic acid seasonings (or acidulants), acidulants, flavor ingredients, umami seasonings, alcoholic beverages, oils and fats, spices, spice extracts, flavor oils, viscosity modifiers, stabilizers, colorants, calcium salts, and ingredients. The combination and content of these other ingredients are not particularly limited and can be determined appropriately depending on the type of liquid seasoning.

[0059] In one embodiment of the present invention, the liquid seasoning of the present invention preferably contains fruit juice. Examples of fruit juices that can be used include those derived from the fruits described below. Examples of preferred fruit juices include strawberry juice, apple juice, citrus juice (mandarin orange, orange, lemon, lime, grapefruit, yuzu, kabosu, sudachi, bergamot, pink grapefruit, hassaku persimmon, calamansi, and shikuwasa), pomegranate juice, peach juice, grape juice (white grapes, red grapes, and the like), blueberry juice, raspberry juice, pineapple juice, and mango juice. White grapes refer to grapes with yellow-green or green skin, such as Chardonnay, Sauvignon Blanc, Riesling, Semillon, Viognier, and Muscat of Alexandria. Red grapes refer to grapes with black, purple, or red skin, such as Cabernet Sauvignon, Merlot, Pinot Noir, Muscat Bailey A, Syrah, Kyoho, Concord, Tempranillo, and Carmenere. Fruit juices are not limited to these, and any combination and ratio of one or more types can be used. By using the dried fish extract of the present invention as an ingredient in a fruit juice-containing liquid seasoning, the deterioration odor caused by the fruit juice can be suppressed when the fruit juice-containing liquid seasoning is stored for a long period of time.

[0060] The fruit juice content (in terms of straight fruit juice) in the liquid seasoning of the present invention is not particularly limited, but from the viewpoint of the advantages of adding fruit juice and ease of preparation, it can usually be in the range of 0.05 to 100% by mass or less. The lower limit is usually 0.05% by mass or more, but is preferably 0.1% by mass or more, or 0.2% by mass or more, or 0.5% by mass or more, or 1.0% by mass or more, or 2.0% by mass or more, or 3.0% by mass or more, or 4.0% by mass or more, or 5.0% by mass or more, while the upper limit can be 100% by mass or less, or 90% by mass or less, or 80% by mass or less, or 70% by mass or less, or 60% by mass or less, or 50% by mass or less, or 40% by mass or less, or 30% by mass or less, or 20% by mass or less. The fruit juice content (in terms of straight juice) refers to the mass percent concentration when the straight juice obtained by squeezing fruit is taken as 100%, and can be calculated by multiplying the content (in terms of straight juice) of the fruit juice blended in a food or beverage by the concentration factor of the fruit juice. For example, if apple juice with a concentration factor of 5 is blended in a food or beverage at 10 mass%, the fruit juice content (in terms of straight juice) will be 50 mass%. The concentration factor of each fruit juice can be converted based on the sugar refractometer reading standard or acidity standard for straight juice of various fruits as specified in the JAS standard (Japanese Agricultural Standards for Fruit Drinks, Ministry of Agriculture, Forestry and Fisheries Notification No. 3118, December 24, 2013).

[0061] Examples of the sugars include sugar, maltose, fructose, isomerized liquid sugar, glucose, brown sugar, honey, starch syrup, dextrin, lactose, galactose, and sugar alcohols such as sorbitol, maltitol, xylitol, etc. These sugars may be used alone or in any combination or ratio of two or more.

[0062] Examples of the high-intensity sweeteners include aspartame, acesulfame potassium, sucralose, neotame, licorice extract, stevia and enzyme-treated products thereof, etc. These high-intensity sweeteners may be used alone or in any combination or ratio of two or more.

[0063] Examples of the fruits include apples, peaches, grapes (white grapes, red grapes, etc.), acerola, blueberries, pears, apricots, citrus fruits (oranges, lemons, yuzu, kabosu, sudachi, limes, mandarins, grapefruit, pink grapefruit, hassaku persimmon, calamansi, and Shikuwasa), strawberries, pineapples, bananas, melons, kiwifruit, black currants, apricots, guavas, plums, mangoes, papayas, lychees, plums, pomegranates, acai, raspberries, white grapes, bergamot, passion fruit, and calamansi. Among these, preferably, apples, blueberries, citrus fruits, strawberries, pomegranates, grapes, peaches, plums, mangoes, pineapples, bananas, lychees, etc. can be used, more preferably, strawberries, apples, citrus fruits (mandarins, oranges, lemons, limes, grapefruits, yuzu, kabosu, sudachi, bergamot, pink grapefruit, hassaku persimmons, calamansi, Shikuwasa, etc.), pomegranates, peaches, grapes (white grapes, red grapes, etc.), blueberries, raspberries, pineapples, mangoes, etc. can be used, particularly preferably, apples, oranges, lemons, grapefruits, pink grapefruits, pomegranates, peaches, white grapes, red grapes, raspberries, etc. can be used, and particularly preferably, apples can be used. The fruits are not limited to these, and one or more kinds can be used in any combination and ratio, for example, pomegranate and peach, apple and white grape, grapefruit and lemon and lime, blueberry, raspberry and red grape, orange, pineapple and mango can be combined.

[0064] Examples of the vegetables include fruit vegetables such as tomatoes, bell peppers, paprika, cucumbers, eggplants, red bell peppers, pumpkins, soybeans, and edamame, root vegetables such as ginger, garlic, radishes, corn, carrots, and beets, leafy vegetables such as onions, cabbage, lettuce, spinach, Chinese cabbage, celery, komatsuna (Japanese mustard spinach), bok choy, mulukhiyah, kale, shiso (Japanese basil), chives, parsley, and leeks, stem vegetables such as garlic, asparagus, and bamboo shoots, flower vegetables such as broccoli and cauliflower, and vegetables derived from other mushrooms, etc. The vegetables are not limited to these, and one or more types can be used in any combination and ratio. Among these, tomato, paprika, red bell pepper, pumpkin, soybean, edamame, ginger, corn, carrot, beet, spinach, kale, shiso, and broccoli are preferably used, more preferably tomato, paprika, pumpkin, corn, beet, and carrot, and particularly preferably tomato, carrot, and beet. Examples of vegetable juices include tomato juice, carrot juice, corn juice, beet juice, kale juice, spinach juice, ginger juice, and soy milk, and particularly preferably tomato juice. Squeezed juices (fruit juices and vegetable juices), purees, pastes, and the like obtained from these vegetables and fruits may be blended into the liquid seasoning of the present invention in any combination and ratio. For example, tomato juice, ginger juice, and soy milk may be added, and apple juice may also be added.

[0065] Examples of the flavors include grape flavor, apple flavor, lemon flavor, orange flavor, grapefruit flavor, yuzu flavor, sudachi flavor, blueberry flavor, plum flavor, cassis flavor, pomegranate flavor, peach flavor, raspberry flavor, strawberry flavor, mango flavor, pineapple flavor, banana flavor, lychee flavor, etc., dairy flavors such as yogurt flavor, as well as rosehip flavor, chamomile flavor, jasmine flavor, ginger flavor, garlic flavor, mustard flavor, onion flavor, sesame flavor, green onion flavor, chive flavor, shiso flavor, wasabi flavor, etc. These flavors may be used alone, or two or more may be used in any combination or in any ratio.

[0066] Examples of vinegar include brewed vinegar, which is produced using grains such as rice or barley or fruit juice as raw materials, and synthetic vinegar, which is produced by adding seasonings such as sugar to a diluted solution of glacial acetic acid or acetic acid, or by adding brewed vinegar to a diluted solution. Examples of brewed vinegar include rice vinegar, grain vinegar (brown rice vinegar, black vinegar, lees vinegar, malt vinegar, barley vinegar, soybean vinegar, etc.), fruit vinegar (apple vinegar, grape vinegar, citrus vinegar (lemon, yuzu, kabosu, orange, mandarin orange, shikuwasa, grapefruit, calamansi, etc.), mango vinegar, strawberry vinegar, blueberry vinegar, pomegranate vinegar, peach vinegar, plum vinegar, pineapple vinegar, wine vinegar, balsamic vinegar, etc.), spirit vinegar produced by acetic acid fermentation using ethanol as a raw material, Chinese vinegar, sherry vinegar, etc. Synthetic vinegar includes glacial acetic acid or acetic acid appropriately diluted with water. These vinegars may be used alone or in combination. When using two or more types of vinegar in combination, for example, brewed vinegar and black vinegar, or brewed vinegar and apple vinegar can be used in combination.

[0067] The salt may be salt itself, or a food containing salt may be used. There is no particular limitation on the food containing salt, but examples include soy sauce and miso.

[0068] The soy sauce is not particularly limited, but examples thereof include dark soy sauce, light soy sauce, white soy sauce, tamari soy sauce, re-brewed soy sauce, etc. These soy sauces may be used alone or in any combination and ratio of two or more kinds.

[0069] The miso mentioned above is not particularly limited, but examples include barley miso, rice miso, soybean miso, blended miso, and also red miso, white miso, light-colored miso, etc., which are named according to the color differences resulting from their manufacturing method. These miso may be used alone or in any combination or ratio of two or more types.

[0070] Examples of the amino acid seasonings include sodium L-glutamate, DL-alanine, glycine, L- or DL-tryptophan, L-phenylalanine, L- or DL-methionine, L-lysine, L-aspartic acid, sodium L-aspartate, L-arginine, etc. These amino acid seasonings may be used alone or in any combination of two or more in any ratio.

[0071] Examples of the nucleic acid seasonings include 5'-inosinate disodium, 5'-guanylate disodium, 5'-uridylate disodium, 5'-cytidylate disodium, 5'-ribonucleotide calcium, 5'-ribonucleotide disodium, etc. These nucleic acid seasonings may be used alone or in any combination of two or more in any ratio.

[0072] Examples of the organic acid seasonings include calcium citrate, trisodium citrate, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, potassium DL-hydrogen tartrate, potassium L-hydrogen tartrate, DL-sodium tartrate, L-sodium tartrate, potassium lactate, calcium lactate, sodium lactate, monosodium fumarate, and DL-sodium malate. These organic acid seasonings may be used alone, or two or more may be used in any combination or ratio. Using two or more organic acid seasonings in combination is preferred because the flavors of both seasonings are synergistically enhanced.

[0073] Examples of the acidulant include lactic acid, malic acid, citric acid, gluconic acid, succinic acid, tartaric acid, phytic acid, fumaric acid, phosphoric acid, etc. These acidulants may be used alone or in any combination of two or more in any ratio.

[0074] Examples of the flavoring ingredients include vegetable extract, kelp extract, seafood extract, meat extract, etc. These flavoring ingredients may be used alone or in any combination or ratio of two or more.

[0075] Examples of the umami seasoning include protein hydrolysates, yeast extracts, etc. These umami seasonings may be used alone or in any combination of two or more kinds in any ratio.

[0076] Examples of the alcoholic beverages include sake, synthetic sake, mirin, shochu, wine, liqueur, Shaoxing wine, etc. These alcoholic beverages may be used alone or in any combination or ratio of two or more.

[0077] Examples of the oils and fats include soybean oil, soybean germ oil, rapeseed oil, corn oil, sesame oil, perilla oil, linseed oil, peanut oil, safflower oil, high oleic acid safflower oil, sunflower oil, cottonseed oil, grape seed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, camellia oil, tea seed oil, perilla oil, olive oil, rice bran oil, wheat germ oil, palm oil, algae oil, etc. These oils and fats may be used alone or in any combination or ratio of two or more.

[0078] The term "spices" refers to parts of plants (such as fruit, peel, flower, bud, bark, stem, leaf, seed, root, or rhizome) that have a unique aroma, pungent taste, and color and are incorporated into foods and beverages for the purposes of flavoring, deodorizing, seasoning, coloring, etc., and includes spices and herbs. Spices refer to spices whose usable parts are excluding the stem, leaf, and flower, and examples include pepper (black pepper, white pepper, red pepper), garlic, ginger, sesame (sesame seeds), chili pepper, horseradish (horseradish), mustard, yuzu, nutmeg, cinnamon, paprika, cardamom, cumin, saffron, allspice, cloves, Japanese pepper, orange peel, fennel, licorice, fenugreek, dill seeds, Japanese pepper, long pepper, and olive fruit. Herbs are spices that use the stems, leaves, and flowers, and examples include watercress, coriander, shiso, celery, tarragon, chives, chervil, sage, thyme, laurel, chives, parsley, mustard greens, myoga, mugwort, basil, oregano, rosemary, peppermint, savory, lemongrass, dill, wasabi leaves, and Japanese pepper leaves.

[0079] The spice extract may be any extract of a food generally labeled as a "spice" or "spices," and examples thereof include chili pepper extract, mustard extract, ginger extract, wasabi extract, pepper extract, garlic extract, onion extract, Japanese pepper extract, etc. These spice extracts may be used alone, or two or more may be used in any combination or in any ratio.

[0080] Examples of the flavor oils include ginger oil, garlic oil, mustard oil, onion oil, sesame oil, green onion oil, chive oil, parsley oil, perilla oil, wasabi oil, lemon oil, yuzu oil, seafood oil, and meat oil. These flavor oils may be used alone or in any combination or ratio of two or more.

[0081] Examples of the viscosity modifier include xanthan gum, guar gum, gellan gum, gum arabic, tamarind seed gum, tara gum, tragacanth gum, pectin, cellulose, carrageenan, agar, starch, alginic acid, sodium alginate, karaya gum, pullulan, chitin, chitosan, etc. These viscosity modifiers may be used alone or in any combination or ratio of two or more.

[0082] Examples of the ingredients include vegetables (carrots, burdock, radish, etc.), grains (red beans, soybeans, etc.), meat, fish, etc. These ingredients may be used alone or in any combination or ratio of two or more.

[0083] 3. How to suppress fishy smell In one aspect, the present invention relates to a method for reducing the fishy odor of a dried fish extract, which contains (A1 component) 2-ethylfuran and (A2 component) 2-methoxyphenol, and which comprises adjusting the content of A1 component and / or A2 component in the dried fish extract so that the content of A1 component is 0.1 ppb or more and 50,000 ppb or less, and the concentration ratio of A1 component to A2 component (A1 / A2) is 0.0005 or more and 50 or less.

[0084] This method can further improve the flavor balance, and in a preferred embodiment, can improve the dashi flavor, improve the persistence of the aroma, and suppress the stale smell of fruit juice.

[0085] There are no particular limitations on how the content of a component in the dried fish extract can be adjusted, but it can be, for example, by selecting the type or combination of dried fish that is the raw material for the dried fish extract, adding components separately from the dried fish and extraction solvent, or adjusting the conditions for the extract extraction process. [Example]

[0086] The present invention will be described in detail below based on examples, but the present invention is not limited to these examples.

[0087] Test Example 1. Flavor Evaluation Test 1 First, as sensory inspectors to conduct each flavor evaluation test, we conducted prior training in distinguishing between the taste, texture, appearance, etc. of food products, and then selected inspectors who had particularly excellent records, had experience in product development, had extensive knowledge about the quality of food products such as taste, texture, and appearance, and were able to make absolute evaluations for each sensory inspection item. Specifically, after conducting the following discrimination training A) to C), we selected inspectors who had particularly excellent records, had extensive knowledge about the quality of food products such as taste and texture, and were able to make absolute evaluations for each sensory inspection item. A) A taste quality discrimination test in which one aqueous solution of each of the five tastes (sweetness: the taste of sugar, sourness: the taste of tartaric acid, umami: the taste of monosodium glutamate, saltiness: the taste of sodium chloride, bitterness: the taste of caffeine) was prepared at a concentration close to the threshold value of each component, and two distilled waters were added to this to make a total of seven samples, in which the subject was required to accurately distinguish the sample of each taste. B) A concentration difference discrimination test to accurately distinguish the differences in concentration between five slightly different saline solutions and an acetic acid solution. C) A three-point discrimination test to accurately identify soy sauce from manufacturer B from a total of three samples: two soy sauces from manufacturer A and one soy sauce from manufacturer B.

[0088] Next, diluted solutions of each target component were prepared. (Component A1) 2-Ethylfuran (Tokyo Chemical Industry Co., Ltd., purity 98%, CAS#: 3208-16-0), (Component A2) 2-Methoxyphenol (Tokyo Chemical Industry Co., Ltd., purity 98%, CAS#: 90-05-1), (Component A3) Dimethyl Trisulfide (Fujifilm Wacoal Chemical Co., Ltd., purity 97%, CAS#: 3658-80-8), or (Component A4) 2-Methylphenol (Fujifilm Wako Pure Chemical Industries, Ltd., purity 99%, CAS#: 95-48-7) were added to a 70% aqueous ethanol solution and thoroughly stirred to prepare a 10,000 ppm solution. The resulting solution was diluted appropriately with ion-exchanged water to prepare the diluted solution of each target component, which was then used to prepare each test solution.

[0089] Each test solution was prepared by appropriately adding water, sodium inosinate, components A1, A2, A3, and A4, and stock liquid to the concentrations shown in Tables 1 and 2. The stock liquid was prepared as follows: 4 g of shavings obtained by shaving commercially available bonito flakes was added to 100 ml of boiling water, heated for 1 minute, and then the flakes were removed to obtain the stock liquid. Each test example was prepared so that the stock liquid content was 0.01% by mass or more. The resulting test solution was immediately placed in a 150 ml bottle, sealed, and stored at 60°C for 2 days (equivalent to 72 days of storage at room temperature of 20°C), after which it was opened and used for flavor evaluation.

[0090] Ten selected sensory panelists evaluated the flavor of the test liquid for "lingering fishy smell," "dashi flavor," and "overall evaluation" according to the following evaluation criteria. Each item was evaluated by each panelist selecting the number that most closely matched their own evaluation from a five-point scale. The evaluation results were calculated by calculating the arithmetic mean of the scores of the 10 panelists, and any decimal points were rounded off. All test plots were evaluated at a product temperature of 20°C.

[0091] <Evaluation criteria for residual fishy smell> *The fishy smell was evaluated after 5 seconds of placing 5 ml of the test liquid in the mouth. 5: No fishy smell at all. 4: No fishy smell. 3: Almost no fishy smell. 2: Slightly fishy smell. 1: It smells fishy.

[0092] <Evaluation criteria for dashi flavor> *The flavor of the soup stock was evaluated the moment 5 ml of the test liquid was put in the mouth. 5: Has a strong dashi flavor. 4: It has a dashi flavor. 3: Has a slight dashi flavor. 2: There is no dashi flavor. 1: No dashi flavor at all.

[0093] <Evaluation criteria for overall evaluation> * 5 ml of the test liquid was placed in the mouth, swallowed, and the flavor balance, specifically the balance between the lingering fishy smell felt in the mouth when eating and the strength of the broth flavor, was evaluated. 5: Very well balanced flavor, very pleasant. 4: Well balanced flavor and pleasant. 3: The flavor balance is somewhat good and somewhat desirable. 2: The flavor balance is slightly poor and somewhat undesirable. 1: The flavor balance is poor and undesirable.

[0094] The results are shown in Tables 1 and 2.

[0095] [Table 1]

[0096] [Table 2]

[0097] Test Example 2: Flavor Evaluation Test 2 (Fish-containing Extract) Test solutions were prepared in the same manner as in Test Example 1 according to the compositions shown in Table 3, and the "lingering fishy smell," "dashi flavor," and "overall evaluation" were evaluated in the same manner as in Test Example 1.

[0098] The results are shown in Table 3.

[0099] [Table 3]

[0100] Test Example 3. Flavor Evaluation Test 3 Adding 1% fruit juice to Example 21, which received a favorable evaluation in Test Example 2, imparted a refreshing umami flavor. Therefore, a liquid seasoning was then prepared by appropriately combining fruit juice (juice obtained by squeezing lemons), soy sauce, sugar, mirin, salt, cooking sake, dried fish extract, and water, adjusting the blending ratio as appropriate, according to the composition in Table 4. Evaluations were made in the same manner as in Test Example 1 for "lingering fishy odor," "dashi flavor," "persistence of aroma," "reduction of fruit juice deterioration," and "overall evaluation." The evaluation criteria for "persistence of aroma" and "reduction of fruit juice deterioration" were as follows:

[0101] <Evaluation criteria for fragrance durability> *The duration of the scent was evaluated 3 seconds after swallowing 5 ml of the test liquid. 5: The scent is strong. 4: Feel the scent. 3: Slightly noticeable fragrance. 2: No scent. 1: No scent at all.

[0102] <Evaluation criteria for stale fruit juice odor> * Immediately after preparation, the juice was bottled (150 ml glass bottles), sealed, and stored at 60°C for 10 days (equivalent to 12 months at room temperature of 20°C), after which it was smelled to evaluate the presence and severity of the stale fruit juice odor. 5: No smell of stale fruit juice at all. 4: No smell of stale fruit juice. 3: There is a slight smell of stale fruit juice. 2: The smell of stale fruit juice is noticeable. 1: There is a strong smell of stale fruit juice.

[0103] The results are shown in Table 4.

[0104] [Table 4]

Claims

1. A dried fish extract containing (A1 component) 2-ethylfuran and (A2 component) 2-methoxyphenol, the content of A1 component being 0.1 ppb or more and 50,000 ppb or less, and the concentration ratio of A1 component to A2 component (A1 / A2) being 0.0005 or more and 50 or less.

2. The fish extract according to claim 1, wherein the content of component A2 is 1 ppb or more and 100,000 ppb or less.

3. The fish extract according to claim 1, containing at least one selected from the group consisting of (A3 component) dimethyl trisulfide and (A4 component) 2-methylphenol.

4. The dried fish extract according to claim 3, wherein the content of component A3 is 0.1 ppb or more.

5. The dried fish extract according to claim 3, wherein the content of component A4 is 1 ppb or more.

6. The dried fish extract according to claim 3, wherein the concentration ratio of the A3 component to the A4 component (A3 / A4) is 0.0001 or more and 10 or less.

7. 2. The dried fish extract according to claim 1, wherein the dried fish is at least one type of dried fish selected from the group consisting of blue fish, sea bream, salmon, cod, Atka mackerel, tuna, goby, shishamo, filefish, largemouth bass, and freshwater fish.

8. 2. The dried fish extract according to claim 1, wherein the dried fish is at least one type of dried fish selected from the group consisting of bonito, sardine, horse mackerel, saury, mackerel, and flying fish.

9. A liquid seasoning containing the fish extract according to any one of claims 1 to 8.

10. The liquid seasoning according to claim 9, wherein the content of the dried fish extract is 0.01% by mass or more.

11. A liquid seasoning containing a dried fish extract, which contains (A1 component) 2-ethylfuran and (A2 component) 2-methoxyphenol, the content of A1 component being 0.1 ppb or more and 50,000 ppb or less, and the concentration ratio of A1 component to A2 component (A1 / A2) being 0.0005 or more and 50 or less.

12. The liquid seasoning containing a dried fish extract according to claim 11, wherein the content of component A2 is 1 ppb or more and 100,000 ppb or less.

13. The liquid seasoning containing a dried fish extract according to claim 11 or 12, comprising at least one selected from the group consisting of (A3 component) dimethyl trisulfide and (A4 component) 2-methylphenol.

14. The liquid seasoning containing a dried fish extract according to claim 13, wherein the content of component A3 is 0.1 ppb or more.

15. The liquid seasoning containing a dried fish extract according to claim 13, wherein the content of component A4 is 1 ppb or more.

16. The liquid seasoning containing a dried fish extract according to claim 13, wherein the concentration ratio of the A3 component to the A4 component (A3 / A4) is 0.0001 or more and 10 or less.

17. The method for producing a dried fish extract according to any one of claims 1 to 8, comprising extracting dried fish with an aqueous medium at a temperature of 75 ° C. or higher and 110 ° C. or lower.

18. 18. The method according to claim 17, wherein the dried fish is at least one type of dried fish selected from the group consisting of blue fish, sea bream, salmon, cod, Atka mackerel, tuna, goby, shishamo, filefish, largemouth bass, and freshwater fish.

19. The method according to claim 17, wherein the dried fish is at least one type of dried fish selected from the group consisting of bonito, sardine, horse mackerel, saury, mackerel, and flying fish.

20. The method according to claim 17, wherein the aqueous medium is water, alcohol-containing water, or a stock liquid.

21. The method according to claim 17 , wherein the steps include extraction (a) by immersion in an aqueous medium and / or extraction (b) by contact with a mist-like aqueous medium.

22. The method according to claim 21, wherein the step includes extraction b, and the average temperature of the aqueous solvent in extraction b is 90°C or higher.

23. 22. The method according to claim 21, wherein the step includes extraction a, and the average temperature of the aqueous solvent in extraction a is 75°C or higher.

24. 22. The method of claim 21, wherein the steps include performing one of extraction a and extraction b before performing the other.

25. 25. The method according to claim 24, wherein the average temperature of the aqueous solvent in extraction b is equal to or higher than the average temperature of the aqueous solvent in extraction a.

26. A method for suppressing the fishy smell of a dried fish extract, which contains (A1 component) 2-ethylfuran and (A2 component) 2-methoxyphenol, includes adjusting the content of A1 component and / or A2 component in the dried fish extract so that the content of A1 component is 0.1 ppb or more and 50,000 ppb or less, and the concentration ratio of A1 component to A2 component (A1 / A2) is 0.0005 or more and 50 or less.

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