Fish extract and liquid seasoning

Abstract

To provide a fish extract with a more suppressed fishy smell and a better balance of flavors. [Solution] A fish extract containing (component A1) 2-ethylfuran and (component A2) 2-methoxyphenol, wherein 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.

Claims

1. A fish extract containing (component A1) 2-ethylfuran and (component A2) 2-methoxyphenol, wherein 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.

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, comprising at least one selected from the group consisting of (component A3) dimethyl trisulfide and (component A4) 2-methylphenol.

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

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

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

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

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

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

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

11. A liquid seasoning containing fish extract, comprising (component A1) 2-ethylfuran and (component A2) 2-methoxyphenol, wherein 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.

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

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

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

16. The concentration ratio of component A3 to component A4 (A3 / A4) is between 0.0001 and 10. A liquid seasoning containing fish extract according to claim 13.

17. A method for producing a fish extract according to any one of claims 1 to 8, comprising the step of extracting the fish in an aqueous medium at a temperature of 75°C to 110°C.

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

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

20. The manufacturing method according to claim 17, wherein the aqueous medium is water, alcohol-containing water, or dashi (broth) liquid.

21. The manufacturing method according to claim 17, wherein the above step includes extraction a by immersion in an aqueous medium and / or extraction b by contact with a mist-like aqueous medium.

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

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

24. The manufacturing method according to claim 21, wherein the above step includes performing one of extraction a and extraction b and then performing the other.

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

26. A method for suppressing the fishy odor of a dried fish extract, comprising adjusting the content of component A1 and / or component A2 in the dried fish extract so that it contains (component A1) 2-ethylfuran and (component A2) 2-methoxyphenol, 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.

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