Liquid seasoning and method for enhancing flavor of fish meal

Abstract

To provide a liquid seasoning having improved flavor of fish meal, and to provide a method for enhancing flavor of fish meal.SOLUTION: The liquid seasoning contains fish meal and Liquid Shio Koji. In the liquid seasoning, the mass of the Liquid Shio Koji is in a range of 120 or more and 380 or less when the mass of the fish meal is 100. As a result, the liquid seasoning has the improved flavor of the fish meal without increasing the amount of the fish meal. The method for enhancing the taste of the fish meal comprises adding the Liquid Shio Koji to the liquid seasoning in an amount of ≥ 120 and ≤ 380 pts. mass based on 100 pts. mass of the fish meal.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a liquid seasoning and a method for enhancing the flavor of fish meal. [Background technology]

[0002] Dried fish (fish pieces) have long been widely used to add flavor to dishes. For example, Patent Document 1 discloses dried fish pieces made from round herring, Japanese pilchard, and anchovy. Patent Document 2, for example, discloses a liquid seasoning containing salt, an aqueous solvent extract of fish pieces, and a steam extract of fish pieces, which can provide a sufficient salty taste despite its low salt content and has an excellent overall flavor balance. This liquid seasoning has a ratio (S / B1) of the salt concentration (S) to the mass % (B1) of fish pieces derived from the steam extract of 1.80 or more and 18.88 or less, a ratio (B2 / B1) of the mass % (B2) of fish pieces derived from the aqueous solvent extract to the mass % (B1) of fish pieces derived from the steam extract of 1.80 or more, and a pH of 5.0 or more and 7.0 or less. Patent Document 2 also discloses a method for enhancing the saltiness by adding a steam extract of dried fish to a liquid seasoning containing salt and an aqueous solvent extract of dried fish, and adjusting the ratio (S / B1) of the salt concentration (S) to the mass % (B1) of dried fish derived from the steam extract to be 1.80 or more and 18.88 or less, the ratio (B2 / B1) of the mass % (B2) of dried fish derived from the aqueous solvent extract to the mass % (B1) of dried fish derived from the steam extract to be 1.80 or more, and the pH to be 5.0 or more and 7.0 or less.Fish meal made from finely ground dried fish is also widely used in seasonings. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Patent Publication No. 2021-48830 [Patent Document 2] Japanese Patent Application Laid-Open No. 2015-73439 Summary of the Invention [Problem to be solved by the invention]

[0004] In liquid seasonings containing fish meal, it is thought that the flavor of the fish meal can be improved by increasing the fish meal content, but adding too much fish meal can cause problems such as excessive sedimentation of the fish meal in the liquid seasoning and an increased fishy odor.

[0005] Therefore, an object of the present invention is to provide a liquid seasoning with improved fish meal flavor and a method for enhancing the flavor of fish meal. [Means for solving the problem]

[0006] The liquid seasoning of the present invention contains fish meal and liquid shio-koji, and the mass of the liquid shio-koji is in the range of 120 to 380 when the mass of the fish meal is taken as 100.

[0007] The amount of fish meal in the liquid seasoning is preferably at least 0.15% by mass.

[0008] Preferably, the fish meal comprises at least two different types.

[0009] The liquid seasoning is preferably a seasoning for noodles.

[0010] The method for enhancing the flavor of fish meal of the present invention comprises adding liquid shio-koji to a liquid seasoning in an amount ranging from 120 to 380 parts by mass per 100 parts by mass of fish meal. DETAILED DESCRIPTION OF THE INVENTION

[0011] [Liquid seasoning overview and consumption patterns] A liquid seasoning according to one embodiment of the present invention is a liquid seasoning that has fluidity. The liquid seasoning contains fish meal and may contain, in addition to the fish meal, solid ingredients such as ingredients and granular (including powdered) spices. The liquid seasoning can be used as a sauce, a noodle seasoning to be placed on and / or mixed with noodles, a rice seasoning to be placed on and / or mixed with cooked rice, a dressing, a hot pot seasoning, a soup, etc. As a sauce or a dipping sauce, it may be poured over various ingredients and dishes, such as meat, fish, vegetables, okonomiyaki, and takoyaki, and then consumed. The liquid seasoning of this example is a seasoning for consumption without heating that can be consumed without heating after being poured over the various ingredients or dishes, but it may also be poured over ingredients or dishes and then further cooked. In particular, when used as a noodle seasoning, the fish meal clings to the noodles, effectively enhancing the flavor of the fish meal.

[0012] [raw materials] The liquid seasoning contains fish meal and liquid shio-koji. In addition to the fish meal and liquid shio-koji, the liquid seasoning may contain other seasoning ingredients such as soy sauce and spices, and may also contain water. The liquid seasoning may further contain solid ingredients.

[0013] 1.Fishmeal Fish meal is prepared by cutting or grinding dried fish (fish fillets) into powder, and the cutting and grinding methods are not particularly limited. Examples of fish species used to make dried fish include bonito, mackerel, horse mackerel, sardines, and tuna. Dried fish made from these fish are typically used as flavoring ingredients, and all of these are preferred for use in fish meal. More preferred fish meal is dried bonito powder, dried mackerel powder, or dried sardine powder. Liquid seasonings may contain one or more of these, or two or more different types. More preferred fish meal is dried bonito powder (manufactured by Maruhachi Muramatsu Co., Ltd.) or premium mackerel powder (manufactured by Maruhachi Muramatsu Co., Ltd.). At least a portion of the fish meal can be replaced with a dried fish extract, and the resulting dried fish extract can be used as the fish meal. When using a dried fish extract, the mass of the fish meal can be determined by the solids content, excluding the water content of the extract. However, compared to dried fish extract, the use of fish powder contributes to a better texture in the mouth, and therefore the flavor of dried fish is more strongly perceived.

[0014] 2. Liquid Shio-Koji Liquid shio-koji is a liquid seasoning made by fermenting and aging a mixture of rice koji and water while stirring appropriately. It can be used as a seasoning because it contains salty and umami flavors, or it can be used for enzymatic protein hydrolysis. Shio-koji, a liquid seasoning, typically contains residual solid components derived from rice koji, and can be used as liquid shio-koji without separating and removing the solid components from the liquid. Thus, liquid shio-koji may contain solid components as long as it has the fluidity of a liquid. Shio-koji containing solid components can be made into a paste using a mixer or the like, or the liquid portion can be used after solid-liquid separation. From the perspective of uniformity of the liquid seasoning, a liquid-only shio-koji containing no solid components is preferred. This uniformity ensures a stronger fish meal flavor with a smaller amount. Commercially available shio-koji and liquid shio-koji can be used alone or in combination. Particularly suitable commercially available products include Liquid Shio-Koji (manufactured by Hanamaruki Co., Ltd.), Plus Koji Nama Shio-Koji (manufactured by Marukome Co., Ltd.), and Nama Shio-Koji Koji no Hana (registered trademark) (manufactured by Hikari Miso Co., Ltd.).

[0015] 3. Other ingredients (1) Seasoning ingredients (including spices) Seasoning ingredients include soy sauce (koikuchi soy sauce, light soy sauce, tamari soy sauce, re-brewed soy sauce, white soy sauce), edible oils and fats (rice bran oil, soybean oil, sesame oil, lard, etc.), salt, sugars, vinegar, spices (garlic, ginger, chili pepper, etc.), meat extracts, yeast extract, starches, food additives (monosodium glutamate, thickeners, etc.), etc.

[0016] (2) Ingredients Ingredients include minced meat, meat-like granular protein (such as soy protein), and vegetables (such as onion, garlic, lotus root) cut into bite-sized pieces that allow for texture.

[0017] [Prescription (compound)] The liquid seasoning contains fish meal and liquid shio-koji, and when the mass of the fish meal is taken as 100, the mass of the liquid shio-koji is in the range of 120 to 380. When the mass of the fish meal is taken as 100, the mass of the liquid shio-koji is 120 or more, so that a liquid seasoning is obtained in which the flavor of the fish meal is reliably improved without significantly increasing the amount of fish meal, i.e., without attempting to increase the amount of fish meal. When the mass of the fish meal is taken as 100, the mass of the liquid shio-koji is 380 or less, so that a liquid seasoning in which the flavor of the fish meal is improved is obtained. Therefore, by incorporating liquid shio-koji in the liquid seasoning in the range of 120 to 380 relative to 100 mass of fish meal, the flavor of dried fish in the fish meal can be enhanced, and this method of enhancing the flavor of fish meal can be used in the production of liquid seasoning. The flavor of the fish meal is further improved when the mass of liquid shio-koji is in the range of 120 to 250 masses per 100 masses of fish meal, and the mass of liquid shio-koji is more preferably in the range of 155 to 250 masses, and particularly preferably 175 to 190 masses. Even if at least a portion of the fish meal is replaced with a dried fish extract and the replaced dried fish extract is considered to be fish meal, the same effect can be seen in terms of the flavor of dried fish meal.

[0018] It is preferable that the fish meal content by mass (ratio to the total mass of the liquid seasoning) be at most 5% from the viewpoints of suppressing excessive precipitation in the liquid seasoning and suppressing a fishy fishy smell. A fish meal content by mass of at least 0.15%, i.e., 0.15% or more, is preferable because it more reliably achieves the effect of setting the mass ratio of liquid shio-koji to 100 mass of fish meal in the above-mentioned range of 120 to 380. In this way, a fish meal content by mass in the range of 0.15% to 5% is more preferable because it allows the flavor of the fish meal to be felt while suppressing excessive precipitation of the fish meal and the fishy fishy smell.

[0019] As will be shown in the Examples below, although dried bonito fish meal alone is effective, the effect of keeping the mass ratio of liquid shio-koji to fish meal within the above-mentioned range can be more reliably obtained by containing two or more different types of fish meal. Different fish meals mean fish meals made from different fish species.

[0020] [Method of manufacturing liquid seasoning] The liquid seasoning can be produced, for example, by the following production method. That is, the liquid seasoning is obtained by blending the above-mentioned fish meal and liquid shio-koji, which are the essential raw materials, and further selecting and determining other raw materials as appropriate, and stirring and mixing until the whole is uniform. For example, the above-mentioned essential raw materials and other raw materials are mixed in a kneader, followed by heat sterilization, and then filling into a packaging container, sealing, and cooling, thereby producing a liquid seasoning in a packaging container. Examples of packaging containers that can be used include PET bottles, glass bottles, and standing pouches that can be erected, and any of these can be used. [Example]

[0021] [Example 1] to [Example 10] Liquid seasonings with different raw materials or raw material blend ratios were produced by the above method and designated Examples 1 to 10. The raw materials and blend ratios are shown in Tables 1 and 2.

[0022] [Table 1]

[0023] [Table 2]

[0024] The fish meal flavor of the liquid seasonings produced in each example was evaluated. The fish meal flavor is the flavor of dried fish that fish meal possesses, and the umami and smoky flavor (moderate bitterness) of dried fish impart a richness (meaning a deep, rich flavor) and a long-lasting flavor. Dried fish extract (dried bonito extract in this example and the comparative example described below) also has a similar fish meal flavor. The evaluation was a sensory evaluation conducted by seven sensory evaluators. In Examples 1 to 6, the level of fish meal flavor in Comparative Example 1 was used as the standard, and based on the number of people who rated the fish meal flavor as stronger or equal to or weaker than that in Comparative Example 1, a case in which a majority (four or more people) rated the fish meal flavor as strong was evaluated as pass, and a case in which less than a majority rated it as fail. In Examples 7 to 10, the level of fish meal flavor in Comparative Example, which did not contain liquid shio-koji, was used as the standard and the evaluation was similar. That is, Example 7 was evaluated based on the level of flavor of the fish meal in Comparative Example 2, Example 8 was evaluated based on the level of flavor of the fish meal in Comparative Example 3, Example 9 was evaluated based on the level of flavor of the fish meal in Comparative Example 4, and Example 10 was evaluated based on the level of flavor of the fish meal in Example 5. The evaluation results are shown in Tables 1 and 2.

[0025] [Comparative Example 1] to [Comparative Example 5] Seasonings with different raw materials or raw material blends from those in the Examples were produced and designated Comparative Examples 1 to 5. The raw materials and blends are shown in Tables 1 and 2. Other conditions were the same as in Example 1.

[0026] The fish meal flavor of the liquid seasonings obtained in each comparative example was evaluated, and this was used as the evaluation standard for the examples as described above.

Claims

1. Contains fish meal and liquid salt koji, A liquid seasoning characterized in that the mass of the liquid salt-koji is in the range of 120 to 380 when the mass of the fish meal is 100.

2. 2. The liquid seasoning according to claim 1, wherein the fish meal is present in an amount of at least 0.15% by mass relative to the liquid seasoning.

3. The liquid seasoning according to claim 1 or 2, characterized in that the fish meal contains at least two different kinds of fish meal.

4. 3. The liquid seasoning according to claim 1, which is a seasoning for noodles.

5. A method for enhancing the flavor of fish meal, characterized by including liquid salt koji in a liquid seasoning in an amount ranging from 120 to 380 parts by mass per 100 parts by mass of fish meal.

Images