Strange taste reducing agent, dried fish broth flavor enhancer, and method for manufacturing these

Abstract

To provide: an agent that reduces a strange taste while holding saltiness in a seasoning; and a method therefor.SOLUTION: A strange taste reducing agent for potassium chloride which contains steam distillate of dried fish flakes is prepared. Further, according to one embodiment, a seasoning is prepared by a method including: putting dried fish flakes into a container and introducing steam into the container; extracting a volatile component at 60-130°C; cooling the extracted volatile component to 6-70°C to collect steam distillate of the dried fish flakes; and blending the collected steam distillate of the dried fish flakes together with potassium chloride.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to an agent for reducing off-flavors, an agent for enhancing the flavor of dried fish stock, and methods for producing the same. More specifically, the present invention relates to an agent for reducing off-flavors of potassium chloride, an agent for enhancing the flavor of dried fish stock, and methods for producing the same, which contain a steam distillate of dried fish stock. [Background technology]

[0002] Many liquid seasonings, such as mentsuyu, use sodium chloride to adjust the flavor, but recent health-conscious trends have led to demand for reduced-sodium seasonings. To meet this demand, methods are being considered to reduce sodium chloride without impairing the taste or flavor of food, such as methods to balance the flavor, methods to make the salty taste stronger, and methods to use substitutes for salt.

[0003] Known methods for using substitutes for sodium chloride include potassium salts and magnesium salts, and potassium chloride is often used. However, potassium chloride has a distinctive off-taste, such as acridness, astringency, bitterness, and / or metallic taste.

[0004] To date, methods have been proposed to suppress the harsh taste of potassium by combining organic acid ions (Patent Document 1), and to suppress the unpleasant taste of potassium chloride by blending sodium, potassium, and ethanol in a specific ratio (Patent Document 2). [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Patent No. 7041768 [Patent Document 2] Patent No. 5385517 Summary of the Invention [Problem to be solved by the invention]

[0006] An object of the present invention is to provide a raw material and a method for preparing a seasoning that achieves reduced salt content while maintaining salty taste and deliciousness. [Means for solving the problem]

[0007] It is extremely difficult to prepare a seasoning that effectively reduces salt content while still retaining its delicious taste and minimizing the loss of saltiness.

[0008] The inventors first focused on the effect of dried fish on taste, and after extensive research, discovered that steam distillate of dried fish has the effect of reducing the unpleasant taste of potassium chloride. Based on this finding, they completed one embodiment of the present invention.

[0009] Furthermore, the inventors have discovered that a water-soluble solvent extract of dried fish has the effect of suppressing the slight unpleasant taste that may be present in such steam distillates, thereby completing another aspect of the present invention.

[0010] The present invention includes the following aspects. Section 1. Potassium chloride off-flavor reducer containing steam distillate of dried fish. Section 2. Item 2. The off-flavor reducer according to Item 1, wherein the steam distillate contains hexanal, guaiacol, and 2-ethylpyridine, and the area ratio of guaiacol / hexanal is 30 or more and 200 or less, and the area ratio of 2-ethylpyridine / guaiacol is 0.005 or more and 0.3 or less, in GC / MS analysis. Section 3. Item 3. The off-flavor reducer according to Item 1 or 2, further comprising a water-soluble solvent extract of dried fish. Section 4. Item 4. The off-flavor reducer according to Item 3, wherein the water-soluble solvent extract of dried fish comprises an extract obtained by treating dried fish with a water-soluble solvent after recovering the steam distillate. Section 5. Item 5. A seasoning comprising the off-flavor reducer according to any one of Items 1 to 4 and potassium chloride. Section 6. A method for producing a seasoning, comprising the steps of: placing the dried fish in a container and injecting steam into the container; Extracting ingredients at 60 to 130°C; Cooling the extracted ingredients to 6 to 70°C and recovering the steam distillate of dried fish; and The recovered steam distillate of fish flakes is blended with potassium chloride. Section 7. Item 7. The method for producing the seasoning according to Item 6 further comprises the steps of extracting the dried fish with a water-soluble solvent after recovering the dried fish steam distillate; and blending the extracted components with the dried fish steam distillate and potassium chloride. Section 8. A method for reducing the unpleasant taste of potassium chloride by adding steam distilled fish flakes to potassium chloride. Section 9. This method improves the flavor of dried fish stock in a seasoning by making a steam distillate of dried fish and potassium chloride coexist in the seasoning. Section 10. This method improves the saltiness of a seasoning by making the seasoning contain both a steam distillate of dried fish and potassium chloride. [Effects of the Invention]

[0011] According to the present invention, it is possible to control off-flavors while maintaining the salty taste of seasonings and the like. DETAILED DESCRIPTION OF THE INVENTION

[0012] As used herein, "off-taste" refers primarily to the harsh, astringent, bitter and / or metallic taste caused by potassium chloride.

[0013] As used herein, "reduced-salt" seasonings typically include, but are not limited to, general low-salt products, and are any seasonings that allow even a slight reduction in sodium chloride content. Here, general low-salt products require a salt reduction rate of 25% or more compared to regular products. For processed foods using soups or soy sauce, a general guideline is to reduce the sodium content by approximately 30-40% (Japanese Society of Hypertension, Salt Reduction and Nutrition Committee, JSH Low-Salt Food List). In this specification, products with a salt reduction rate of approximately 5-25% or 10-25% are also considered low-salt.

[0014] [Off-flavor reducer] The off-flavor reducer of the present invention is an agent for reducing the off-flavor caused by potassium chloride, and contains a steam distillate of dried fish.

[0015] (fish flakes) In this specification, "fish flakes" includes dried bonito flakes, arabushi flakes, and naked bonito flakes, and also includes mold-covered bonito flakes. The fish species are not limited, and include dried bonito flakes, bonito flakes, tuna flakes, mackerel flakes, flying fish flakes, horse mackerel flakes, sardine flakes, and salmon flakes. Dried bonito flakes and dried bonito flakes are preferred, although not limited thereto.

[0016] The shape of the dried fish is not particularly limited, and may be thin shavings, thick shavings obtained by cutting dried fish, or coarsely crushed, crushed, or powdered material obtained by crushing a lump of dried fish. For example, the dried fish may be crushed to a diameter of 10 mm or less (powder), although this is not limited thereto.

[0017] (Steam distillate) In the present invention, "steam distillate of dried fish" is obtained by extracting dried fish with steam. For example, but not limited to, dried fish and, optionally, a water-soluble extraction solvent are placed in an extraction vessel such as an extraction tank, and steam is injected into the extraction vessel to obtain volatile components extracted from the dried fish; the obtained components are then sent to a cooling section and cooled and condensed to obtain the product. Here, a solvent may or may not be present in the dried fish during extraction. The injected steam may be normal steam, saturated steam, or superheated steam.

[0018] The initial amount of dried fish used in preparing the steam distillate is not limited. The initial amount can be freely changed from 1 to 1,000 kg by changing the volume of the vessel used depending on the amount of dried fish. For example, a 200 L vessel can be used to subject 4 to 40 kg of dried fish to steam distillation.

[0019] The extraction temperature is controlled by pressure and is preferably 60 to 130°C, more preferably 80 to 120°C, or more preferably 98 to 110°C.

[0020] The amount of steam injected can vary depending on the temperature of the steam, but for example, the mass ratio is about 0.05 to 5 parts by mass, preferably about 0.1 to 5 parts by mass, and more preferably about 0.3 to 4 parts by mass, per 1 part of the dried fish mass. Within this range, the efficiency is particularly good and sufficient components can be extracted. The extraction time for dried fish by steam injection can be, for example, about 1 minute to 4 hours, and preferably about 2 minutes to 3 hours.

[0021] The volatilized components are cooled in a cooling section at a condensation temperature of 6°C to less than 70°C, allowing the distilled components to be recovered. The distillate is recovered as a component-containing liquid in a state dissolved in distilled water. The condensation temperature is more preferably 6°C to 25°C.

[0022] Here, the steam distillate is preferably recovered so that it accounts for 10% by mass or more of the mass of the dried fish used, and can be, for example, about 20 to 50% by mass. For example, when 20 kg of dried fish is used, 2 kg or more, preferably 4 kg or more of the steam distillate can be recovered and used. However, this is the ratio when no additional concentration or dilution operations are performed.

[0023] The steam distillate of the present invention contains more guaiacol and 2-ethylpyridine than ordinary dashi stock extracted with an aqueous solvent. The components of the steam distillate can be analyzed, for example, by gas chromatography / mass spectrometry. For example, the analysis can be performed using the following method: 5 mL of the sample to be analyzed is placed in a 20 mL vial containing 3 g of NaCl and sealed. Each vial is shaken at 60°C for 10 minutes, after which an SPME fiber (DVB / CAR / PDMS) is exposed to the headspace in the vial. Volatile components are adsorbed onto the fiber at 60°C for 10 minutes, after which analysis is performed by GC / MS. A GC7890B (Agilent) gas chromatograph and an MS5977B (Agilent) mass spectrometer are used for the analysis. Analysis is carried out by passing helium gas at a flow rate of 1 ml / min through a gas chromatography capillary column HP-5MS UI (length 30 m x film thickness 0.25 μm x inner diameter 0.25 mm, manufactured by J&W).

[0024] The steam distillate of the present invention contains, for example, the following area values ​​in GC / MS analysis: Guaiacol 5x10 7 ~2×10 8 Hexanal 5 x 10 5 ~2×10 6 2-Ethylpyridine 1×10 5 ~8×10 6

[0025] In terms of the area ratio of GC / MS analysis, the guaiacol / hexanal ratio is preferably 30 or more, more preferably 40 or more, and even more preferably 50 or more. The guaiacol / hexanal ratio is preferably 200 or less, more preferably 190 or less, and even more preferably 170 or less. The steam distillate of the present invention has an analytical area ratio of 2-ethylpyridine / guaiacol of preferably 0.005 or more, more preferably 0.01 or more, and even more preferably 0.012 or more. The analytical area ratio of 2-ethylpyridine / guaiacol is preferably 0.3 or less, more preferably 0.2 or less, and even more preferably 0.06 or less.

[0026] The concentration of each component in the steam distillate is not limited to, but 2-ethylpyridine: 0.005 to 1 ppm, Guaiacol: 1 to 50 ppm, Hexanal: can be about 0.01 to 0.5 ppm.

[0027] (Water-soluble solvent extract) In the present invention, the term "water-soluble solvent extract of dried fish" refers to a substance obtained by extracting dried fish with a water-soluble solvent. Examples of water-soluble solvents used for extraction include water and lower alcohols such as ethanol, with water being preferred. The water may be, for example, tap water, deionized water, or distilled water, with warm water or hot water being preferred. For example, extraction at a temperature of approximately 80°C to 110°C is also preferred. Although not limited thereto, the extract may be a liquid. The dried fish used for extraction here is preferably the dried fish after recovery of the steam distillate.

[0028] The amount of water-soluble solvent used for extraction is preferably 1.4 to 37 kg, more preferably 5 to 12 kg, per 1 kg of dried fish mass. Within this range, extraction is particularly efficient and sufficient components can be obtained. The water-soluble solvent extract, when mixed with other components, is preferably adjusted to a concentration of about 6% fish stock. The extraction time of dried fish with the water-soluble solvent may be, for example, about 30 seconds to 2 hours, preferably about 1 minute to 2 hours, and more preferably about 10 minutes to 1 hour.

[0029] Although not limited thereto, an aqueous solvent can be added to diced or crushed dried fish, and after allowing to stand for approximately 30 seconds to 120 minutes, the precipitate and solids can be removed and the supernatant can be taken, or all or part of the precipitate and solids can be left and used as a dried fish extract. Alternatively, for example, water can be added to diced or crushed dried fish, heated preferably to a temperature of 80°C to 110°C, and extracted with hot water for 30 seconds to 120 minutes, after which the precipitate can be removed and the supernatant can be used as is.

[0030] 〔seasoning〕 The seasoning of the present invention contains the above-mentioned off-flavor reducer and potassium chloride. That is, it contains a steam distillate of dried fish and optionally a water-soluble solvent extract of dried fish. Here, the water-soluble solvent extract of dried fish preferably contains an extract obtained by extracting the dried fish using a water-soluble solvent after extracting the steam distillate.

[0031] The seasoning of the present invention may be, but is not limited to, a salt substitute, a dressing, a mayonnaise, an amino acid-based seasoning, a nucleic acid-based seasoning, a sour seasoning, a fermented seasoning, a soup stock, a Chinese seasoning, a yakiniku sauce, a curry roux, a stew base, a soup base, a white dashi stock, a complex seasoning, a noodle soup (soba, udon, ramen, pasta, etc.), an oden soup, a hot pot base, or a sauce such as a sauce used for grilled eel or tomato ketchup. The seasoning may be liquid, semi-solid, or solid. In the case of a solid, it can be obtained by drying a liquid seasoning solution using a freeze-drying method or the like.

[0032] Of these, the seasoning of the present invention is preferably a liquid white soup stock, a soup for noodles (soba, udon, ramen, pasta, etc.), an oden soup, a hotpot base, or the like.

[0033] The seasoning of the present invention contains potassium chloride. The potassium chloride content in the seasoning is preferably 0.2 to 1 mass%, more preferably 0.5 to 0.8 mass%, and even more preferably 0.67 mass%. The seasoning of the present invention is typically a reduced-salt seasoning containing potassium chloride.

[0034] In seasonings, for example, noodle soup and white soup stock, the steam distillate of dried fish is preferably contained in an amount of 0.01 to 1 part by mass, and more preferably 0.02 to 0.75 parts by mass, based on 1 part by mass of potassium chloride. Despite containing potassium chloride, such seasonings have reduced bitterness and exhibit the effects of maintaining and improving saltiness and palatability.

[0035] When the seasoning is noodle soup, it may also contain soy sauce, sugar, mirin, monosodium glutamate, etc. For example, but not limited to, the noodle soup may contain about 0 to 1.5% by mass of salt. If 5% by mass of soy sauce with a salt content of 8% by mass is used, 1.3% by mass of salt is added to make the final noodle soup 1.7% by mass salt.

[0036] The seasoning may contain sodium chloride, which may be reduced by 50% by mass, preferably 30% by mass, 20% by mass, or even about 10% by mass compared to the standard for ordinary seasonings (e.g., 0.8 to 3% by mass, preferably 1.5 to 1.8% by mass, and particularly about 1.7% by mass). The K / Na ratio may be about 0.5 to 0.8, preferably about 0.6 to 0.75.

[0037] [Method for producing seasoning] The method for producing the seasoning of the present invention includes the following steps. placing the dried fish in a container and injecting steam into the container; Extracting ingredients at 60 to 130°C; Cooling the extracted ingredients to 6 to 70°C and recovering the steam distillate of dried fish; and The recovered steam distillate of fish flakes is blended with potassium chloride.

[0038] Furthermore, a seasoning can be produced by extracting dried fish with an aqueous solvent and blending the components extracted with the aqueous solvent together with the raw material, or with the raw material, steam distillate, and / or potassium chloride. Here, the dried fish used in the step of extracting dried fish with an aqueous solvent may be the dried fish after collecting the steam distillate. Other conditions in the method for producing the seasoning are the same as those described above in the section on "Seasoning."

[0039] [Method for reducing the unpleasant taste of potassium chloride] The present invention also relates to a method for reducing the off-flavor of potassium chloride by adding a steam distillate of dried fish to potassium chloride. Furthermore, an extract of dried fish extracted with an aqueous solvent can also be added. The dried fish used in the step of extracting dried fish with an aqueous solvent may be the dried fish after the steam distillate has been recovered. The conditions for this method are the same as those described above in the section on "Off-flavor Reducer."

[0040] [How to improve the flavor of fish stock seasoning] The present invention also relates to a method for improving the flavor of dried fish stock in a seasoning by adding a steam distillate of dried fish and potassium chloride to the seasoning. Furthermore, an extract of dried fish extracted with an aqueous solvent can also be added. The dried fish used in the step of extracting dried fish with an aqueous solvent may be the dried fish after the steam distillate has been recovered. The conditions for this method are the same as those described in the "Seasoning" section above.

[0041] [Method for improving the saltiness of seasonings] The present invention also relates to a method for enhancing the saltiness of a seasoning by adding a steam distillate of dried fish and potassium chloride to the seasoning. Furthermore, an extract of dried fish extracted with an aqueous solvent can also be added. The dried fish used in the step of extracting dried fish with an aqueous solvent may be the dried fish after the steam distillate has been recovered. The conditions for this method are the same as those described above in the "Seasoning" section. [Example]

[0042] Next, the present invention will be specifically explained by way of examples, but the present invention is not limited to the following examples.

[0043] (Preparation Example 1) A steam distillate was prepared as follows: 20 kg of dried bonito was placed in an extraction vessel, steam was introduced into the vessel at a rate of 20 kg / h, and the temperature inside the vessel was set to 98°C. The aroma components extracted for a total of 41 minutes were condensed in a cooling tower, and 4 kg of steam distillate was collected. This was designated the steam distillate (20 kg, 98°C). The amount of dried fish used was 4 kg to 40 kg, and the set temperature was adjustable between 60°C and 130°C.

[0044] (Preparation Example 2) A conventional dried fish extract was prepared. 60 g of dried bonito flakes was added to 1 L of hot water and kept at 95-98°C for 30 minutes, taking care not to cause bumping. After separating the solids, water was added to the filtrate to obtain 1 L of standard dashi. This was designated as a 6% dried fish dashi.

[0045] (Examples 1 to 5 and Comparative Example 1) The steam distillate prepared in Preparation Example 1 and the water-soluble solvent extract prepared in Preparation Example 2 were each uniformly mixed with auxiliary ingredients such as soy sauce, sugar, salt, and potassium chloride to prepare the seasonings shown in Tables 1 to 7.

[0046] [Test Example 1: Selection of Sensory Evaluation Panel 1] Here, understanding how the off-taste of potassium chloride is perceived is important in adjusting reduced-salt seasonings. A panel that can accurately recognize and evaluate the off-taste of potassium chloride was set up alongside a development panel that assumed consumer preferences, and evaluations were conducted according to the objectives. For the evaluation of "bitterness," the panel that had previously recognized the bitterness of potassium chloride was set as the expert panel, and the panel that did not recognize it as bitter but could recognize differences between samples and was involved in development was set as the development panel.

[0047] The formulations used for the panel selection evaluation are shown in Table 1. A seasoning containing sodium chloride was prepared as the standard product, and a seasoning in which sodium chloride was replaced with potassium chloride was prepared as a 30% reduced salt product. [Table 1]

[0048] Regarding the evaluation item, "bitterness" was defined as the unpleasant taste that remains on the tongue, which is specific to potassium chloride, compared to the control. In addition, before the evaluation, an appropriately diluted potassium chloride solution was prepared, and its taste was evaluated as "bitterness."

[0049] As a result, an evaluation panel consisting of seven expert panelists and seven development panelists was established.

[0050] The scores for the sensory evaluation are as follows: Item Bitterness 1 point: Very weak bitterness 7 points: Very bitter The evaluation was within a range of 7 points, and any score including decimal points could be given, and a rating of "bitterness" was given.

[0051] The saltiness rating is 1 point: Very weak saltiness 7 points: Very salty The evaluation was within a range of 7 points, and any score including decimal points could be given, and a ``salty'' rating was given.

[0052] The acidity rating is 1 point: Very weak acidity 7 points: Very sour The evaluation was within a range of 7 points, and any score including decimal points could be given, and a ``sourness'' rating was given.

[0053] Also, 1 point: Very unfavorable 7 points: Very desirable. Any score, including decimal points, could be given within the range of 7 points. A "desirability" rating was given and the characteristics were recorded.

[0054] The panel consisted of seven people, three experts and four general members.

[0055] [Test Example 2: Sensory Evaluation 2: Study of Extraction Temperature] 20 kg of dried fish was used, and the extraction temperature was set to 60°C to 130°C to prepare a steam distillate.

[0056] A sensory evaluation was carried out on these test plots, and the results are shown in Table 2.

[0057] Adding steam distillate extracted at 60°C to 130°C was found to have a bitterness-reducing effect, with the effect being particularly pronounced at 98°C to 110°C. Compared to other extraction temperatures, the expected effect was weaker at 60°C, and at 130°C, the effect of bitterness reduction was achieved, although the preference rating was not high due to the influence of the aroma.

[0058] The components of the resulting steam distillate were analyzed by gas chromatography / mass spectrometry. A GC7890B (Agilent) gas chromatograph and an MS5977B (Agilent) mass spectrometer were used for the analysis. Helium gas was passed through a gas chromatography capillary column HP-5MS UI (30 m length × 0.25 μm film thickness × 0.25 mm inner diameter, J&W) at a flow rate of 1 ml / min.

[0059] For the steam distillate, the peak area ratio of each aroma component was calculated from the peak area values ​​of guaiacol, hexanal, and 2-ethylpyridine.

[0060] For the steam distillate extracted at 60-130°C, which achieved a bitterness reduction effect, the guaiacol / hexanal ratio was 50-153, and the 2-ethylpyridine / guaiacol ratio was 0.012-0.199. On the other hand, for the conventional fish stock, the guaiacol / hexanal ratio was 28.58, and the 2-ethylpyridine / guaiacol ratio was 0.0012. Furthermore, the concentrations of each component, recovered under conditions of 98°C and 20 kg, were approximately 0.07 ppm for 2-ethylpyridine, 9.5-10 ppm for guaiacol, and 0.1-0.16 ppm for hexanal.

[0061] [Table 2]

[0062] [Test Example 3: Sensory Evaluation 3: Examination of the Recovery Amount of Steam Distillate] We investigated the optimal timing for collection. Specifically, when 20 kg of dried fish was used and extracted by steam distillation at 98°C, the liquid collected before the set temperature was reached was designated as "initial flow (a)," the liquid collected up to the set temperature and 20% recovery rate was designated as "middle flow (b)," and an arbitrary weight of liquid after 20% recovery was designated as "final flow (c)," and the aroma of each fraction was evaluated.

[0063] When the distillate recovery temperature was examined at 5 to 24°C, a slight rubbery odor was observed at 5°C, but both 15°C and 24°C had the effect of reducing the bitterness.

[0064] For the steam distillates that were found to have a bitterness-reducing effect, the values ​​for guaiacol / hexanal were 57-152, and for 2-ethylpyridine / guaiacol were 0.012-0.044. [Table 3]

[0065] [Test Example 4: Sensory Evaluation 4: Consideration of the amount of dried fish used] The effect of using different amounts of dried fish was evaluated. Specifically, the amount of dried fish used was varied to 4 kg, 20 kg, and 40 kg, and the extract was extracted at 98°C, and the steam distillate was collected at 22°C, and the aroma was evaluated.

[0066] The equipment used for production was a vertical multi-function extractor (manufactured by Izumi Food Machinery Co., Ltd.) with a nominal capacity of 200 L. The bulk density of the katsuobushi used was 0.56 kg / L, and that of the Muneta katsuobushi was 0.52 kg / L. When 20 kg of katsuobushi was used, the volume ratio of the dried bonito flakes to the volume was assumed to be 17.9%. Similarly, for 4 kg of dried bonito flakes, the volume ratio of the dried bonito flakes was 3.6% by mass.

[0067] For the steam distillates that were found to have a bitterness-reducing effect, the values ​​for guaiacol / hexanal were 37-147, and for 2-ethylpyridine / guaiacol were 0.015-0.039.

[0068] [Table 4]

[0069] [Test Example 5: Sensory Evaluation 5: Examination of the amount of steam distillate blended] The effectiveness was determined by the amount of steam distillate used. Specifically, 20 kg of dried fish was extracted at 60-130°C and collected at 22°C to produce a steam distillate, and the amount blended was varied from 0.02% by mass to 0.48% by mass, and an aroma evaluation was conducted. A panel of three experts (astringency recognition panel) evaluated the bitterness, and six people, including the development panel, evaluated the likability, with the reasons for the likability being noted.

[0070] For steam distillate extracted at temperatures between 98°C and 130°C, the expected effect was obtained at 0.02% to 0.24% by mass. At 60°C, the effect was obtained at 0.12% to 0.36% by mass. In all test groups, palatability decreased slightly at 0.48% by mass.

[0071] [Table 5]

[0072] [Table 6]

[0073] The results of the sensory evaluation test of the seasonings of Examples 1 to 4 revealed that the bitterness of potassium chloride can be reduced by adding the steam distillate of dried fish. On the other hand, it was also found that depending on the amount of steam distillate added, the palatability may be reduced due to an unpleasant aroma or a chemical smell.

[0074] Example 5 The extract was extracted with a water-soluble solvent from the residue obtained by collecting the steam distillate. The collected extract was added to the seasoning together with the steam distillate to prepare the seasoning of Example 5. After distillation, the fish flakes remaining in the vessel were used as they were. The distillation may be carried out under normal pressure or pressure.

[0075] Specifically, an aqueous solvent extract of dried fish containing 6% by mass of dried fish and 0.5% or more of Bx was prepared as follows. After collecting the steam distillate, the dried fish containing flavor components remained in the extraction vessel. Hot water was introduced into the vessel in an amount sufficient to immerse the dried fish, based on the mass of fish used. Next, circulation extraction was performed through a pipe connected from the bottom of the extraction vessel to the top of the vessel.

[0076] Specifically, 100 L of hot water was added per 20 kg of raw material remaining in the extraction vessel before steam distillation, and extraction was carried out by circulation at 98°C for 30 minutes. The extracted liquid was recovered, and a water-soluble solvent extract was prepared from the residue after distillation.

[0077] A reduced-salt seasoning was produced using steam distillate obtained from 20 kg of dried fish at 98°C and a 6% by mass stock obtained from the residue by circulating extraction at 98°C for 30 minutes.

[0078] Compared to seasonings prepared using only steam distillate, those containing 6% by mass of dashi stock from the distillation residue were found to be effective in reducing bitterness, enhancing saltiness, and improving likability.

[0079] The results were particularly good when using 20 kg of dried fish at 98°C, 40 kg of dried fish at 98°C, and 20 kg of dried fish at 110°C. The bitterness reduction effect achieved when the steam distillate was combined with potassium chloride was further improved by using it in combination with a water-soluble solvent extract. Saltiness and palatability (likability) were also improved.

[0080] [Table 7]

[0081] The seasoning of Example 5 maintained and further improved the bitterness-reducing effect, improved the unity of aroma and taste, and improved palatability.

Claims

1. Potassium chloride off-flavor reducer containing steam distillate of dried fish.

2. The off-flavor reducer according to claim 1, wherein the steam distillate has an area ratio of guaiacol / hexanal of 30 or more and 200 or less, and a 2-ethylpyridine / guaiacol of 0.005 or more and 0.3 or less, as determined by GC / MS analysis.

3. The off-flavor reducer according to claim 1 or 2, further comprising a water-soluble solvent extract of dried fish.

4. The off-flavor reducer according to claim 3 , wherein the water-soluble solvent extract of dried fish comprises an extract obtained by treating dried fish with a water-soluble solvent after recovering the steam distillate.

5. A seasoning comprising the off-flavor reducer according to claim 1 or 2 and potassium chloride.

6. A seasoning comprising the off-flavor reducer according to claim 3 and potassium chloride.

7. A method for producing a seasoning, comprising the steps of: placing the fish flakes in a container and injecting steam into the container; extracting the components at 60 to 130°C; Cooling the extracted ingredients to 6 to 70°C and recovering the steam distillate of dried fish; and The recovered steam distillate of fish flakes is blended with potassium chloride.

8. The method for producing the seasoning according to claim 7 further comprises the steps of extracting the dried fish with a water-soluble solvent after recovering the dried fish steam distillate; and blending the extracted component with the dried fish steam distillate and potassium chloride.

9. A method for reducing the unpleasant taste of potassium chloride by adding steam distilled fish flakes to potassium chloride.

10. This method improves the flavor of dried fish stock in a seasoning by making a steam distillate of dried fish and potassium chloride coexist in the seasoning.

11. This method improves the saltiness of a seasoning by making the seasoning coexist with a steam distillate of dried fish and potassium chloride.

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