Method for producing decomposed food material, and method for improving flavor by adding decomposed food material obtained by said method

Abstract

To provide a production method of a decomposition-treated food material having favorable gustatory derived from a raw material, and cooking flavor (burned feeling, stewed feeling or the like), and to provide a method for improving flavor by including the decomposition-treated food material in the other food and drink.SOLUTION: A production method of a decomposition-treated food material includes steps of: pulverizing as a pretreatment, at least one kind of residues of lobster and / or lobster processed product, and catfish and / or catfish processed product; heat-treating the pulverized residues at 70-350°C with an extruder; and treating the heat-treated and extruded discharged products again with the extruder. The production method of a decomposition-treated food material includes treating with an extruder under enzyme addition when treating again with the extruder.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a method for producing a decomposed food material, and a method for improving the flavor of the decomposed food material obtained by the production method, and in particular to a method for producing a decomposed food material using shrimp or catfish, and a method for improving the flavor of the decomposed food material obtained by the production method. [Background technology]

[0002] Conventionally, methods for converting seafood, including shrimp and / or shrimp processed products, catfish and / or catfish processed products, into food ingredients include, first, drying and grinding the raw material itself and using it as a powdered food ingredient; second, using it as an extract seasoning by heat extraction or powdering it into an extract powder; and third, using the protein, which is the main constituent, by decomposing it and using the liberated amino acids as flavor components such as umami.

[0003] The first method mentioned above is a positive approach from the perspective of reducing food waste rates, but because it simply involves drying and powdering, anaerobic components such as the fishy smell and harsh taste of the raw materials remain, and there are still issues with reducing the desirable flavors of the raw materials (for example, the rich sweetness of shrimp and the refined umami of catfish, a white fish), as well as controlling general live bacteria, which are cited as indicators of food poisoning risk.

[0004] In the second method, a desirable flavor is achieved by selecting an extraction method and concentrating the extract. However, there remain issues in that the extraction residue is mainly discarded and only the flavor components of the raw material itself can be extracted.

[0005] There is also a method, such as the third method, in which the extraction residue is decomposed into amino acids and utilized. Although this solves the problem of utilizing the extraction residue, because the decomposition process involves an enzymatic reaction, it is only possible to improve the flavor components of the raw material itself, and issues remain regarding the control of general viable bacteria.

[0006] In light of these issues, several technologies have been proposed in the past. For example, as a means for eliminating the fishy odor that occurs when raw fish or dried fish is treated with protease, a technology is known in which powdered dried fish is mixed with a steaming liquid and the mixture is subjected to an enzymatic treatment (protease treatment) to produce peptides that suppress fishy odors such as decomposition odors and oxidized odors (Patent Document 1). [Prior art documents] [Patent documents]

[0007] [Patent Document 1] Japanese Patent Application Publication No. 11-196813 Summary of the Invention [Problem to be solved by the invention]

[0008] However, the technology in Patent Document 1 mentions that the peptides produced by mixing powdered fish flakes with a steaming liquid and then enzymatically treating them (protease treatment) mask the fishy odor inherent in the raw materials, improving the quality of the processed product. However, the fishy odor itself remains, and it has been shown that the entire raw material cannot be liquefied by enzymatic treatment, resulting in the generation of residues, and the problem of effectively utilizing the entire raw material remains unresolved.

[0009] As described above, no food material has been developed that utilizes the whole raw material without impairing the desirable flavor inherent in shrimp, catfish, or processed products thereof, and that imparts a cooked flavor (a desirable flavor such as a baked or stewed flavor) while controlling general live bacteria, etc.

[0010] Therefore, an object of the present invention is to provide a decomposed food material that has the desirable taste and cooking flavor (such as a baked or stewed flavor) inherent in the raw material.

[0011] Another object of the present invention is to provide a method for improving the taste of other foods and beverages by incorporating the decomposed food material into the other foods and beverages. [Means for solving the problem]

[0012] In order to achieve the above object, the present inventors have conducted extensive research into extrusion molding machines and their processing conditions, and as a result have come up with the present invention.

[0013] That is, the method for producing a decomposed food material of the present invention includes the steps of: catfish and / or catfish products; The method for producing a decomposed food material includes a pre-treatment step of crushing at least one of the residues to a crushed size of 1 to 50 mm using a mincer, meat chopper, food processor, or mortar; a heat treatment step of the crushed residue at 160 to 250°C in an extruder; and a re-treatment step of the extruded product after the heat treatment in the extruder, wherein during the re-treatment in the extruder: At least one enzyme selected from the group consisting of protease, papain, glutaminase, and peptidase The method is characterized by including a step of treating the decomposition product in an extruder under the addition of an enzyme, and then centrifuging the decomposition product obtained by treating it again in the extruder to separate the enzyme reaction product into a liquid fraction and a solid fraction.

[0015] In a preferred embodiment of the method for producing a decomposition-treated food material of the present invention, The aforementioned In the step of treating again in the extruder under the addition of the enzyme, the cylinder temperature of the extruder is 20 to 80°C.

[0016] Furthermore, in a preferred embodiment of the method for producing a decomposed food material of the present invention, in the step of processing again in an extruder with the addition of the enzyme, an enzyme treatment is carried out by adding an enzyme to the extruder and then processing again in the extruder, or an enzyme is added to the extruded material after the heat treatment and an enzyme dispersion treatment is carried out using a dispersion means, and the enzyme-added extruded material is then processed again in the extruder.

[0017] In a preferred embodiment of the method for producing a decomposed food material of the present invention, the extruder treatment is performed using two or more 2- to 8-screw co-rotating extruders, or is performed continuously using a tandem extruder having two or more stages of cylinders.

[0019] The method for producing decomposed food powder of the present invention is characterized by including the steps of pulverizing and drying the decomposed food material obtained by the method of the present invention.

[0020] In addition, in a preferred embodiment of the method for producing decomposed food powder of the present invention, the grinding is carried out by at least one method selected from pounding milling, roll milling, stone milling, airflow grinding milling, pin mill milling, and jet milling.

[0021] In addition, in a preferred embodiment of the method for producing decomposed food powder of the present invention, the drying is carried out by at least one method selected from a fluidized bed dryer, a vacuum dryer, and an airflow pulverizer with a drying function.

[0022] In a preferred embodiment of the method for producing decomposed food powder of the present invention, the decomposed food powder obtained by the pulverization and drying is characterized in that the average particle size is 100 μm or less.

[0024] The method for improving the flavor of food and beverages of the present invention is characterized by adding to the food and beverage a decomposed food material obtained by the method for producing a decomposed food material of the present invention, and / or a decomposed food powder obtained by the method for producing a decomposed food powder of the present invention.

[0025] Furthermore, in a preferred embodiment of the method for improving the flavor of food and beverages of the present invention, the method is characterized in that the decomposed food material obtained by the method for producing decomposed food material of the present invention and / or the decomposed food powder obtained by the method for producing decomposed food powder of the present invention are added to the food and beverages in a ratio of 1 to 99%, respectively. [Effects of the Invention]

[0026] The present invention advantageously provides a highly efficiently decomposed food material obtained by extruding shrimp and / or its processed products, or catfish and / or its processed products, within a specific temperature range and / or enzymatically treating the resulting extrusion. This decomposed food material is characterized by imparting a cooked flavor (such as a baked or stewed flavor) while maintaining the flavor of the raw material (e.g., the rich sweetness of shrimp meat or miso, or the elegant flavor of catfish, a white fish). Furthermore, the method offers the advantageous effects of reducing food waste by utilizing the raw material in its entirety, improving flavor and solubility through highly efficient decomposition, and reducing bacterial counts.

[0027] Furthermore, the present invention has the advantageous effect of providing a method for improving the flavor of food and beverages by incorporating the decomposition-treated food material of the present invention into other food and beverages.

[0028] Furthermore, according to the present invention, when the decomposition-treated food material of the present invention is incorporated into other foods and beverages, the shrimp and catfish decomposition products can be used alone as a flavor-improving method, or they can be mixed in a ratio of 1 to 99% each and used as a flavor-improving method, which has the advantageous effect.

[0029] Furthermore, according to the present invention, the decomposed food material of the present invention has the advantageous effect of being able to be used as a flavor improving method whether in a powdered state after being dried and powdered, or in a water-containing state without being dried and powdered. DETAILED DESCRIPTION OF THE INVENTION

[0030] The method for producing a decomposition-processed food material of the present invention is characterized by comprising the steps of crushing at least one of shrimp and / or processed shrimp products, catfish and / or processed catfish products, and their residues as a pretreatment, heat-treating the crushed residue in an extruder at 70 to 350°C, and processing the heat-treated extruded material again in an extruder. In the present invention, the starting material also includes residues of shrimp and / or processed shrimp products, catfish and / or processed catfish products after the meat has been removed. This is because the extrusion process of the present invention can improve the umami components and impart a cooked flavor to these residues, even if they have traditionally been disposed of.

[0031] The present invention also includes a pretreatment step of grinding prior to extrusion. The grinding method is not limited to conventional methods, but for example, a mincer treatment (mincing) can be used as a pretreatment of the raw material. Mincing ensures uniform size and fluidity, thereby enhancing the stability of the extrusion process. Regarding grinding conditions, for example, a commercially available electric commercial mincer can be used. The grind size is also not particularly limited as desired, but can be approximately 1 to 50 mm, preferably approximately 5 to 30 mm, to ensure fluidity and increase the contact area in thermal and enzymatic reactions. The raw material can be ground in any state: frozen, thawed, or dried. Grinding can be performed using an electric or manual mincer, meat chopper, food processor, or mortar. Enzyme treatment can also be performed after grinding. This is because grinding increases the surface area (contact area of ​​the enzyme), thereby improving the efficiency of the enzymatic reaction.

[0032] In the present invention, at least one of shrimp and / or processed shrimp products, catfish and / or processed catfish products, and their residues can be extruded using an extruder. The extruder is not particularly limited. In a preferred embodiment, the cylinder temperature of the extruder in the extrusion process is preferably 70°C to 350°C, more preferably 150°C to 350°C, even more preferably 200°C to 350°C, and particularly preferably around 200°C to 250°C, from the viewpoint of efficiently and effectively decomposing strong cell walls without causing quality degradation such as burning. In the examples described below, a temperature around 160°C is effective, but a higher effect can be obtained at around 250°C. Furthermore, the preferred operating temperature differs between shrimp and catfish, with around 250°C being more preferred for shrimp and around 200°C being more preferred for catfish.

[0033] The shrimp and catfish usable as raw materials in the present invention are not particularly limited. Examples of shrimp include shrimps belonging to the family Penaeidae, such as Penaeidae, Penaeidae, and Penaeidae. Examples of catfish include fishes belonging to the genus Pangasius, such as Pangasius, Yellowtail Catfish, and Giant Pangasius, which are classified in the family Siluriformes and Pangasidae. The processed shrimp and catfish usable as raw materials in the present invention are also not particularly limited. Examples of processed shrimp include frozen shrimp, dried shrimp, grilled shrimp, boiled shrimp, shrimp paste, and seasoned shrimp such as dried sardines and tsukudani. Examples of shrimp and shrimp product residues include shrimp heads, shrimp shells, and shrimp extract extraction residues (e.g., shrimp stock residue), shrimp processing by-products (e.g., broth and / or its reduced form, heads, roe, eggs, shells, tails, and legs), and shrimp processing residues (e.g., shrimp fillet residues). Examples of catfish processing products include frozen pangasius, dried pangasius, baked pangasius, boiled pangasius, surimi, and seasoned products such as dried sardines and tsukudani. Examples of catfish and catfish product residues include heads, skin, viscera, and tails, catfish processing by-products (e.g., broth and / or its reduced form, heads, skin, viscera, eggs, tails, and fins), and catfish processing residues (e.g., pangasius fillet residues).

[0034] The shrimp, shrimp processed products, catfish, catfish processed products, and residues thereof may be used alone or in combination of two or more kinds.

[0035] In the present invention, the term "decomposition-treated food material" is not particularly limited as long as it has been decomposed, but can be used as a general concept to refer to food materials that are added directly to food ingredients, or that are dispersed or dissolved in liquid after addition, or that are incorporated into food and beverage products such as seasonings, in order to impart flavor or other effects to the food ingredients or food and beverage products, thereby increasing the palatability of the food ingredients or adding flavor to the food.

[0036] In the present invention, the extrusion process using an extruder can decompose tough tissues that form bones, scales, shells, etc. Furthermore, even if these tissues are removed in advance, the decomposition process can be performed in the same way on tissues whose decomposition ability has decreased due to subsequent drying or further heating processes, such as denaturation of proteins or hardening due to loss of moisture. The effects of the decomposition process include enhancing flavor components through the decomposition of the formed tissues, and imparting a new cooked flavor (a pleasant flavor such as a baked or stewed flavor) through the heat-extrusion process.

[0037] In a preferred embodiment of the method for producing a decomposed food material of the present invention, the second extrusion treatment is performed in the presence of an enzyme. That is, in the present invention, by subjecting the processed material to be decomposed to an enzyme treatment, the flavor components can be further enhanced with high efficiency. This is because the strong tissues formed are destroyed by the extrusion treatment.

[0038] Shrimp, the target of decomposition, has a strong chitinous outer shell, and it is expected that simple powdering may be difficult to reduce its characteristic roughness. While powdering with a high shrimp meat content is one possible method to mask the roughness, enzyme treatment is also possible if effective utilization of the inedible parts of shrimp is desired. Furthermore, the complex shape of shrimp heads, legs, and tails makes them susceptible to bacterial growth, potentially making them inedible by simple means. In this regard, as described in the examples below, extrusion treatment using heat can quickly sterilize shrimp and damage the chitin, making them more susceptible to enzyme action. Furthermore, high-temperature treatment under favorable conditions can impart the characteristic fragrant grilled texture of shrimp.

[0039] Additionally, catfish, which is also the target of this study, has collagenous skin, and due to its flexibility, it can be difficult to shear it as is. High-temperature extrusion decomposes the collagen into gelatin, and further enzyme action makes it possible to efficiently obtain free amino acids. From the perspective of both decomposition and sterilization, a temperature range of around 160°C to 250°C is considered effective. Of course, the same process can be used on not only the skin but also the flesh, fins, and tail.

[0040] In addition, catfish have large heads and thick bones, and it is said that the edible portion (processed food product) is about 50% including the skin and fins. It is also possible to recover ingredients with excellent flavor by pre-processing the head and bones using a mincer or other device to reduce the size to fit into an extruder. Furthermore, by centrifuging the enzymatic hydrolyzates of shrimp and catfish as described below, it is possible to recover the extract as a liquid seasoning ingredient.

[0041] In a preferred embodiment of the method for producing a decomposed food material of the present invention, the enzyme is at least one selected from the group consisting of protease, papain, glutaminase, peptidase, nuclease, 5'-deaminase, transglutaminase, chitinase, and lipase, and the extruder barrel temperature in the step of re-treating the food material with the enzyme added is 20 to 80°C. In a preferred embodiment, the extruder barrel temperature in the step of re-treating the food material with the enzyme added is 20 to 80°C, more preferably 40 to 60°C, from the viewpoint of allowing the added enzyme to act at the optimal temperature at which it most efficiently functions. One advantage of the step of re-treating the food material with the enzyme added is that it can be carried out in an extremely short time. That is, while this would normally require tens or hundreds of hours without extrusion treatment, re-treating the food material with the enzyme added can be completed in, for example, 20 seconds to 2 minutes. The enzyme inactivation conditions are preferably 80 to 90°C or higher, but from the viewpoint of flow rate, a temperature of about 130°C is more preferable for reliable treatment. The inactivation treatment can be carried out by appropriately setting the temperature at the outlet of the extruder where the enzyme treatment reaction takes place.

[0042] Furthermore, in a preferred embodiment of the method for producing a decomposed food material of the present invention, the step of treating again in an extruder with the addition of an enzyme involves either adding an enzyme to the extruder to perform the enzymatic treatment, followed by re-extrusion in the extruder, or adding an enzyme to the extruded material after the heat treatment, subjecting the extruded material to an enzyme-dispersion treatment using a dispersing means, and then re-extrusion in the extruder. That is, in a preferred embodiment of the present invention, the step of treating again in an extruder with the addition of an enzyme can be a continuous enzyme treatment in which the enzyme is directly introduced into the cylinder of the extruder. Also, in the step of treating again in an extruder with the addition of an enzyme, the extruded material after the heat treatment (shrimp and / or processed shrimp products, catfish and / or processed catfish products, or residues thereof extruded after the heat treatment) can be treated with an enzyme in a batchwise manner using a dispersing means such as a general dry powder and grain mixer, e.g., a Henschel mixer, ribbon mixer, rocking mixer, or Nauta mixer, and the decomposition treatment can be carried out in the extruder.

[0043] The following applies to the use of pressure or no pressure in the extrusion process. That is, the extrusion process can be carried out with or without pressure, but when pressure is applied, the processed material expands when discharged from the outlet of the extruder, increasing its volume and requiring complicated operations for subsequent processing. On the other hand, when processing is carried out without pressure, the processed material is discharged with a volume that is almost the same as before processing, so no special operations are required for subsequent processing, making it easier to handle and more preferable.

[0044] In addition, in the extrusion process, water can be added during the extrusion process. The amount of water added is not particularly limited from the viewpoint of ensuring fluidity in the extruder. Furthermore, it goes without saying that when using non-dried shrimp or catfish that are sufficiently hydrated, it is not necessary to add water from the beginning.

[0045] In a preferred embodiment of the method for producing a decomposed food material of the present invention, the extruder treatment is performed using two or more 2- to 8-screw co-rotating extruders, or is performed continuously using a tandem extruder having two or more stages of cylinders.

[0046] Furthermore, in a preferred embodiment of the method for producing a decomposed food material of the present invention, centrifugation after thermal extrusion and enzymatic hydrolysis allows for the utilization of aqueous and oily extracts and for highly efficient powdering of the precipitate cake. The decomposition product obtained by the second extrusion process is further centrifuged. The centrifugation method is not particularly limited, depending on the intended application and the usual method. For example, a batch centrifuge (for laboratory use) can be used, preferably at 1,000 to 10,000 g, more preferably at 2,000 to 5,000 g, and even more preferably at approximately 3,000 g, for 10 seconds to 30 minutes, more preferably at 1 to 10 minutes, and even more preferably at approximately 5 minutes. The set time may vary depending on the centrifuge; for industrial applications, the centrifugation time (passage time) can be several tens of seconds for continuous processing. For industrial applications, continuous centrifuges such as decanter-type centrifuges can also be used. Centrifugal separation (dehydration and sedimentation) by centrifugation is available in a variety of shapes and types, and any machine capable of centrifugal separation (dehydration and sedimentation) can be used in the present invention. Centrifugal conditions also vary depending on the stage of the enzymatic reaction. If the enzymatic reaction has progressed (i.e., the product is more liquid-like), separation is possible at low rotation speeds (below 3,000g); however, for more viscous materials, higher rotation speeds (over 10,000g) may be necessary. After the enzymatic reaction, the product becomes liquid, and centrifugation is necessary for its separation. After enzymatic decomposition, the product is separated into liquid components such as oil and water, and solid components that have been broken down by the decomposition. Centrifugation allows the extract components dissolved in the liquid and the extract components remaining in the solid components to be used individually as products. Centrifugation at the raw material stage results in "dehydration," and adding enzymes to this process may significantly slow (or even stop) the decomposition process. Centrifugation after grinding (mincing) separates the liquid and solid components, and adding enzymes may lead to decomposition, but the impact of grinding is thought to be greater than the impact of centrifugation.

[0047] In other words, it was conventional common technical knowledge that in conventional methods, the fishy smell remained, and that enzyme treatment was unable to liquefy the entire raw material, resulting in the generation of residue, making it impossible to effectively utilize the entire raw material.However, contrary to such common technical knowledge, in the present invention, it has been found that it is possible to obtain a liquid decomposed food material, and furthermore, it is possible to obtain the desired extract as a fraction by centrifugation.

[0048] Next, a method for producing decomposed food powder of the present invention will be described. The method for producing decomposed food powder of the present invention is characterized by comprising the steps of pulverizing and drying the decomposed food material obtained by the method for producing decomposed food material of the present invention. The pulverizing method is not particularly limited, but in a preferred embodiment of the method for producing decomposed food powder of the present invention, the pulverization can be carried out by one or more methods selected from pounding milling, roll milling, stone milling, airflow pulverization milling, pin mill milling, and jet milling. The drying method is also not particularly limited, but in a preferred embodiment of the method for producing decomposed food material of the present invention, the drying can be carried out by one or more methods selected from fluidized bed drying, vacuum drying, and an airflow pulverizer with a drying function.

[0049] Next, the method of improving the flavor of foods and beverages of the present invention is described below. The method of improving the flavor of foods and beverages of the present invention is characterized by adding the decomposed food material, such as shrimp and / or processed shrimp products, catfish and / or processed catfish products, etc., of the present invention to the food and beverage. When adding, the decomposed food material, such as shrimp and / or processed shrimp products, catfish and / or processed catfish products, etc., can be added alone, or the decomposed food materials can be mixed together in a ratio of 1 to 99%. For shrimp and / or processed shrimp products, catfish and / or processed catfish products, their residues, and decomposed food material, the above-mentioned description of the decomposed food material of the present invention can be directly referenced. In this way, by adding the decomposed food material of the present invention to other foods and beverages, the taste of the foods and beverages can be effectively improved.

[0050] In a preferred embodiment, the decomposed food powder obtained by the pulverization and drying has an average particle size of 1,000 μm or less, preferably 100 μm or less, from the viewpoints of improving solubility and dispersibility when added to other foods and beverages and preventing the food from having a rough texture that makes it uncomfortable to eat. The average particle size can be measured using a laser diffraction particle size distribution analyzer, for example, an SALD-200VER (manufactured by Shimadzu Corporation). [Example]

[0051] Here, examples of the present invention will be described, but the present invention should not be construed as being limited to the following examples. Furthermore, it goes without saying that appropriate modifications can be made without departing from the gist of the present invention.

[0052] <Test Area 1: Examples 1 to 4> First, frozen shrimp heads were subjected to thermal extrusion using a twin-screw extruder (without adding water, cylinder temperatures of 160°C and 250°C). The product extruded at 160°C was designated "Example 1," the product extruded at 250°C designated "Example 2," the product dried and pulverized in an airflow pulverizer designated "Example 3," and the product dried and pulverized in Example 2 designated "Example 4." The frozen shrimp heads were designated "Comparative Example 1." The results of a bacterial count test on the above-described processed products are shown in Table 1 below. In the present invention, the advantage of pulverization is that it ensures fluidity, increases the contact area during thermal and enzymatic reactions, and promotes efficient reaction. The advantage of centrifugation is that it allows the enzyme reaction product to be separated into liquid and solid fractions. It has been found that without centrifugation, the product remains a paste, which may limit its applications, and processing may be complicated whether used as a liquid or powder.

[0053] [Table 1]

[0054] In Table 1, "negative" means that the number of colonies formed is less than 10 CFU / g.

[0055] As shown in Table 1, compared to the untreated product (Comparative Example 1), the extrusion treatment examples 1 to 4 clearly showed superior results in the overall evaluation from the viewpoint of bacterial counts for food safety.

[0056] <Test Area 2: Examples 5-6> Next, the frozen shrimp heads were subjected to a heat extrusion process using a twin-screw extruder (no water added, cylinder temperature 160°C). The extrusion product was dried and pulverized using an airflow pulverizer, which was designated "Example 5." After enzyme addition, the product was subjected to an enzymatic reaction at 50°C for 24 hours, which was designated "Example 6." The enzymes used in this process were peptidase and proteases manufactured by Amano Enzyme Inc. The frozen shrimp heads were dried and pulverized using an airflow pulverizer, which was designated "Comparative Example 2." The results of a comparison of the free amino acids in the above reaction products are shown in Table 2 below. In the table, "Cont. %" indicates the percentage relative to Comparative Example 2.

[0057] [Table 2]

[0058] All reaction products in Table 2 were compared with a moisture content of 10%.

[0059] From the above, it was found that the decomposed food material of the present invention maintains the taste of the raw material (for example, the rich sweetness of shrimp meat or miso) while being imparted with a cooked flavor (such as a baked or stewed flavor).

[0060] <Test Area 3: Examples 7-8> Next, catfish processing residue (molded end meat) was subjected to a heated extrusion process using a twin-screw extruder (no water added, cylinder temperature 200°C). The extrusion-processed product was designated "Example 7," and Example 7 to which enzymes were added and then subjected to an enzymatic reaction at 50°C for 24 hours was designated "Example 8." The enzymes used in this process were a combination of peptidase, Protin SD-NY10, and protease P "Amano" 3SD, all manufactured by Amano Enzyme Inc. The catfish processing residue was designated "Comparative Example 3." The results of a comparison of free amino acids between the above reaction products are shown in Table 3 below. In the table, "Cont. %" indicates the percentage relative to Comparative Example 3.

[0061] [Table 3]

[0062] In Table 3, "-" indicates that the amount of amino acid in the comparative example was 0 and therefore it is not possible to express it as a percentage relative to the control.

[0063] From the above, it was found that the decomposed food material of the present invention maintains the taste of the raw material (for example, the rich sweetness of white fish flesh) while imparting a cooked flavor (such as a baked or stewed flavor). [Industrial Applicability]

[0064] In the present invention, attention is particularly focused on shrimp, catfish, and processed products and residues thereof, but the present invention can be applied to other foods from the viewpoint of imparting a seasoning flavor while maintaining the flavor of the raw materials.

Claims

1. A method for producing a decomposed food material, comprising the steps of: pre-treating at least one of shrimp and / or processed shrimp products, catfish and / or processed catfish products, or residues thereof, by crushing them to a crushed size of 1 to 50 mm using a mincer, meat chopper, food processor, or mortar; heat-treating the crushed residue in an extruder at 160 to 250°C; and re-treating the extruded product after the heat treatment in the extruder; wherein the re-treating in the extruder involves treating the extruder with the addition of at least one enzyme selected from the group consisting of protease, papain, glutaminase, and peptidase; and further centrifuging the decomposed product obtained by the re-treating in the extruder to separate the enzyme reaction product into a liquid fraction and a solid fraction.

2. The method described in claim 1, characterized in that in the process of processing again in an extruder under the addition of the enzyme, the cylinder temperature of the extruder is 20 to 80°C.

3. The method according to claim 1 or 2, characterized in that in the step of treating again in an extruder under the addition of the enzyme, an enzyme treatment is carried out by adding an enzyme to the extruder and then treating again in the extruder, or an enzyme is added to the extruded material after the heat treatment and an enzyme dispersion treatment is carried out using a dispersion means, and the enzyme-added extruded material is then treated again in the extruder.

4. The method according to any one of claims 1 to 3, wherein the treatment using an extruder is performed using two or more 2- to 8-screw co-rotating extruders, or is performed continuously using a tandem extruder having two or more stages of cylinders.

5. A method for producing decomposed food powder, comprising the steps of pulverizing and drying the decomposed food material obtained by the method according to any one of claims 1 to 4.

6. 6. The method according to claim 5, wherein the pulverization is carried out by at least one method selected from the group consisting of pounder milling, roll milling, stone milling, airflow pulverization milling, pin mill milling, and jet milling.

7. The method according to claim 5, wherein the drying is carried out by at least one method selected from a fluidized bed dryer, a vacuum dryer, and an airflow pulverizer with a drying function.

8. The method according to any one of claims 5 to 7, characterized in that the decomposed food powder obtained by the pulverization and drying has an average particle size of 100 μm or less.

9. A method for improving the flavor of food or beverages, comprising adding to the food or beverage a decomposed food material obtained by the method according to any one of claims 1 to 4, and / or a decomposed food powder obtained by the method according to any one of claims 5 to 8.

10. A method for improving the flavor of food or beverages according to claim 9, characterized in that the decomposed food material and / or the decomposed food powder are added to the food or beverage in a ratio of 1 to 99%, respectively.

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