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

[0006]

[0001] The present invention relates to fish cake extract, liquid seasonings, and the like.

Background Art

[0002] Fish cake extract is used as a food material in various foods. For example, the dashi obtained from fish cakes is blended into sauces such as noodle soup stock and seasoning vinegars such as ponzu vinegar, and is commonly eaten by many people on a daily basis.

[0003] In order to enhance its palatability, attempts have been made to improve the flavor of fish cake extract. For example, in Patent Document 1, in a raw type acidic liquid seasoning, a technique of devising the composition of the extraction solvent during dashi extraction has been proposed in order to obtain a suitable dashi extraction method that makes use of its aroma and taste and a liquid seasoning using the dashi.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0008] Item 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. Item 2. A fish extract as described in Item 1, wherein the content of component A2 is 1 ppb or more and 100,000 ppb or less. Item 3. The fish extract according to item 1 or 2, comprising at least one selected from the group consisting of (component A3) dimethyl trisulfide and (component A4) 2-methylphenol. Item 4. A fish extract as described in Item 3, wherein the content of component A3 is 0.1 ppb or more. Item 5. A fish extract according to item 3 or 4, wherein the content of component A4 is 1 ppb or more. Item 6. A fish extract according to any of items 3 to 5, wherein the concentration ratio of component A3 to component A4 (A3 / A4) is 0.0001 or more and 10 or less. Item 7. The fish extract according to any one of items 1 to 6, wherein the fish extract is at least one fish extract selected from the group consisting of bluefish, sea bream, salmon, cod, Atka mackerel, tuna, goby, smelt, filefish, largemouth bass, and freshwater fish. Item 8. The fish extract according to any one of items 1 to 7, wherein the fish extract is at least one fish extract selected from the group consisting of skipjack tuna, sardine, horse mackerel, saury, mackerel, and flying fish. Item 9. A liquid seasoning containing the fish extract described in any of Items 1 to 8. Item 10. The liquid seasoning according to item 9, wherein the content of the fish extract is 0.01% by mass or more. Item 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. Item 12. A liquid seasoning containing fish extract as described in Item 11, wherein the content of component A2 is 1 ppb or more and 100,000 ppb or less. Item 13. A liquid seasoning containing fish flake extract as described in Item 11 or 12, comprising at least one selected from the group consisting of (Component A3) dimethyl trisulfide and (Component A4) 2-methylphenol. Item 14. A liquid seasoning containing fish extract as described in Item 13, wherein the content of component A3 is 0.1 ppb or more. Item 15. A liquid seasoning containing fish extract as described in Item 13 or 14, wherein the content of component A4 is 1 ppb or more. Item 16. A liquid seasoning containing dried fish extract as described in any of items 13 to 15, wherein the concentration ratio of component A3 to component A4 (A3 / A4) is 0.0001 or more and 10 or less. Item 17. A method for producing a fish extract according to any one of items 1 to 8, comprising the step of extracting the fish in an aqueous medium at a temperature of 75°C or higher and 110°C or lower. Item 18. The method for producing the fish according to Item 17, wherein the fish fillet is at least one fish fillet selected from the group consisting of bluefish, sea bream, salmon, cod, Atka mackerel, tuna, goby, capelin, filefish, largemouth bass, and freshwater fish. Item 19. The method for producing the fish paste according to item 17 or 18, wherein the fish paste is at least one fish paste selected from the group consisting of skipjack tuna, sardine, horse mackerel, saury, mackerel, and flying fish. Item 20. The manufacturing method according to any one of items 17 to 19, wherein the aqueous medium is water, alcohol-containing water, or dashi stock. Item 21. The manufacturing method according to any one of items 17 to 20, wherein the step comprises extraction a by immersion in an aqueous medium and / or extraction b by contact with a mist-like aqueous medium. Item 22. The manufacturing 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 manufacturing 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 manufacturing method according to any one of items 21 to 23, wherein the step comprises performing one of extraction a and extraction b followed by the other. Item 25. The manufacturing 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 greater than the average temperature of the aqueous solvent in extraction a. Item 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. [Effects of the Invention]

[0009] According to the present invention, it is possible to provide a fish extract with a more suppressed fishy odor and a better balance of flavors. [Modes for carrying out the invention]

[0010] In this specification, the terms “contains” and “includes” include the concepts of “contains,” “includes,” “substantially consist of,” and “consist solely of.”

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

[0012] In the present invention, "wet mass conversion" (which may also be simply referred to as "wet mass basis") represents the content ratio of a target component in a sample, calculated with the wet mass including the moisture of the sample as the denominator and the content mass of the target component in the sample as the numerator. Also, in the ratio regulations in the present invention, when simply described as "mass%" and "ppm" without special designation, it represents the ratio of "wet mass conversion".

[0013] In this specification, when indicating a plurality of upper limit values and / or a plurality of lower limit values for the regulation of a numerical range, even if not explicitly stated, it is regarded that the regulation of the numerical range combining at least the maximum value of the upper limit regulation and the minimum value of the lower limit regulation is directly described, 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 by "~" means a numerical range including the numerical values before and after "~" as the lower limit value and the upper limit value. When a plurality of lower limit values and a plurality of upper limit values are shown separately, any lower limit value and upper limit value can be selected and connected by "~".

[0014] 1. Fish extract In one aspect, the present invention relates to a fish cake extract (which may also be referred to as "the fish cake extract of the present invention" in this specification) containing (A1 component) 2-ethylfuran and (A2 component) 2-methoxyphenol, wherein the content of the A1 component is 0.1 ppb or more and 50000 ppb or less, and the concentration ratio (A1 / A2) of the A1 component to the A2 component is 0.0005 or more and 50 or less.

[0015] The fish cake extract is a liquid extract extracted from fish cakes, contains taste components and flavor components, and is a food material that exhibits a suitable palatability as a whole flavor.

[0016] The fish as the raw material for the fish cake is not particularly limited. For example, it includes herrings, groupers (such as red sea bream, black sea bream, yellow sea bream, black porgy, silver sea bream, rock sea bream, Ishigaki sea bream, red sea bream, Itoyori sea bream, Ibo sea bream, medai, takaoha sea bream, pepper sea bream, korodai, Indian sea bream, Fue sea bream, etc.), salmons (such as salmon, chum salmon, pink salmon, gin salmon, cherry salmon, May salmon, rainbow trout, Atlantic salmon, iwana, etc.), pollacks (such as pollock, Theragra chalcogramma, gin pollock, etc.), whiting (such as true whiting, spotted whiting, root whiting, etc.), tunas (such as tuna, bigeye tuna, yellowfin tuna, etc.), gobies (such as goby, Isaza goby, Gori goby, Isaza goby), smelts (such as smelt), filefishes (such as filefish), other marine fish (such as sea bass, Japanese seaperch, golden seaperch, horse mackerel, etc.), large perches (such as large perch, black bass, bluegill, kokanee salmon, Florida bass, etc.), other freshwater fish (such as icefish, ayu, bitterling, loach, haya, etc.). These can be used alone or in combination of two or more. Also, the fish cake can be any of the naked cake, rough cake, (original) dried cake, etc., and is not particularly limited. There is no particular limitation on the shape and size of the cake raw material, and thinly sliced, thickly sliced, crushed products, pulverized products, powdered products, etc. can be arbitrarily selected.

[0017] Among the above, the fish as the raw material for the fish cake is preferably herrings from the viewpoint of imparting a clear umami. That is, for example, skipjack (fish belonging to the genus Katsuwonus in the family Scombridae, fish belonging to the genus Soudagatsuwonus in the family Scombridae, fish belonging to the genus Hagatsuwonus in the family Scombridae, such as skipjack, mackerel scad, soudagatsuwonus, hirasoudagatsuwonus, marusoudagatsuwonus, hagatsuwonus, shimagatsuwonus, managatsuwonus, ikekatsuwonus, etc.), flying fish (fish belonging to the family Exocoetidae), sardines (fish belonging to the family Clupeidae, fish belonging to the family Engraulidae, such as sardine, Japanese pilchard, Japanese sardine, etc.), jacks (fish belonging to the family Carangidae, such as greater amberjack, banded rudderfish, Japanese jack mackerel, yellowtail, kampachi, hiramasa, etc.), sauries (fish belonging to the family Scomberesocidae, such as longfin saury, Japanese saury, Pacific saury, Atlantic saury, etc.), mackerels (fish belonging to the genus Scomber in the family Scombridae, fish belonging to the genus Katsuwo in the family Scombridae, such as chub mackerel, sesame mackerel, Atlantic mackerel, etc.). These can be used alone or in combination of two or more.

[0018] (Component A1) 2-Ethylfuran is a compound with the molecular formula C6H8O (molecular weight: 96.13) and its CAS registry number is 3208-16-0. The 2-ethylfuran contained in the fish extract of the present invention may be contained in the dried fish used as the raw material for the fish extract, may be added separately from the dried fish and the extraction solvent, or may be generated during the production of the fish extract of the present invention.

[0019] By adjusting the 2-ethylfuran concentration in the fish extract of the present invention to a predetermined range, the lingering fishy odor can be suppressed. The lingering fishy odor refers to the unpleasant aftertaste of fishy odor and other unpleasant smells felt in the mouth when eating. The 2-ethylfuran content in the fish extract of the present invention is between 0.1 ppb and 50,000 ppb. By setting the 2-ethylfuran content within this range, the lingering fishy odor can be effectively suppressed. 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, 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, from the viewpoint of more effectively suppressing the lingering fishy smell and further improving the flavor balance. The levels above, or 26 ppb or more, or 27 ppb or more, or 28 ppb or more, or 29 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, or 57 ppb or more, or 60 ppb or more, or 63 ppb or more, or 65 ppb or more, or 67 ppb or more, or 70 ppb or more, or 73 ppb or more, or 75 ppb or more, or 77 ppb or more, or 80 ppb or more, or 83 ppb or more, or 85 ppb or more, or 87 ppb or more, or 90 ppb or more, or 93 ppb or more, or 95 ppb or more, or 97 ppb or more, or 100 ppb or more are particularly preferred.On the other hand, 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 its CAS registry number is 90-05-1. The 2-methoxyphenol contained in the fish extract of the present invention may be present in the dried fish used as the raw material for the fish extract, may be added separately from the dried fish and the extraction solvent, or may be generated during the production of the fish extract of the present invention.

[0021] The umami of the dashi (broth) can be improved by adjusting the 2-methoxyphenol concentration in the fish extract of the present invention to a predetermined range. The umami of the dashi refers to the flavor of the fish that is felt in the mouth when eating. From the viewpoint of effectively improving the dashi, the 2-methoxyphenol content in the fish extract of the present invention is preferably 1 ppb or more and 100,000 ppb or less. From the viewpoint of further improving the dashi, the lower limit of the 2-methoxyphenol content is preferably 2 ppb or more, or 3 ppb or more, or 5 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 200 ppb or more. Or, levels of 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 are particularly preferred. On the other hand, 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, and 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, from the viewpoint of further improving the dashi flavor. 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] The flavor balance can be improved by adjusting the concentration ratio of component A1 to component A2 (A1 / A2) in the fish extract of the present invention to a predetermined range. Flavor balance refers to the balance between the lingering fishy smell and the intensity of the dashi (broth) flavor felt in the mouth when eating. The A1 / A2 ratio in the fish extract of the present invention is between 0.0005 and 50. By setting A1 / A2 within this range, the flavor balance can be effectively improved. The lower limit of A1 / A2 is preferably 0.001 or higher, or 0.002 or higher, or 0.003 or higher, more preferably 0.004 or higher, or 0.005 or higher, even more preferably 0.006 or higher, or 0.007 or higher, or 0.008 or higher, or 0.009 or higher, or 0.01 or higher, and also preferably 0.011 or higher, or 0.012 or higher, or 0.013 or higher, or 0.014 or higher, or 0.015 or higher, or 0.016 or higher, or 0.017 or higher, or 0.018 or higher, or A value of 0.019 or higher, or 0.02 or higher, or 0.021 or higher, or 0.022 or higher, or 0.023 or higher, or 0.024 or higher, or 0.025 or higher, or 0.026 or higher, or 0.027 or higher, or 0.028 or higher, or 0.029 or higher, or 0.03 or higher, or 0.031 or higher, or 0.032 or higher, or 0.033 or higher, or 0.034 or higher, or 0.035 or higher, or 0.036 or higher, or 0.037 or higher, or 0.038 or higher, or 0.039 or higher, or 0.04 or higher is particularly preferred. On the other hand, 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, or 27 or less, more preferably 25 or less, or 23 or less, or 21 or less, or 19 or less, or 17 or less, 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 embodiment 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 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 both component A3 and component A4.

[0024] (Component A3) Dimethyl trisulfide is a compound with the molecular formula C2H6S3 (molecular weight: 126.25) and its CAS registry number is 3658-80-8. The dimethyl trisulfide contained in the fish extract of the present invention may be present in the dried fish used as the raw material for the fish extract, may be added separately from the dried fish and the extraction solvent, or may be generated during the production of the fish extract of the present invention.

[0025] The dimethyl trisulfide concentration in the fish extract of the present invention can be, for example, in the range of 0.1 ppb to 50,000 ppb. Specifically, the lower limit is usually 0.1 ppb or higher, but 0.5 ppb or higher, or 1 ppb or higher is preferred, 2 ppb or higher, or 3 ppb or higher is more preferred, 4 ppb or higher, or 5 ppb or higher is even more preferred, and 6 ppb or higher, or 7 ppb or higher, or 8 ppb or higher, or 9 ppb or higher, or 10 ppb or higher, or 13 ppb or higher, or 15 ppb or higher, or 17 ppb or higher, or 20 ppb or higher, or 23 ppb or higher, or 25 ppb or higher, or 27 ppb or higher, or 30 ppb or higher, or 33 ppb or higher, or 35 ppb or higher, or 37 ppb or higher, or 40 ppb or higher, or 43 ppb or higher, or 45 ppb or higher, or 47 ppb or higher, or 50 ppb or higher, or 53 ppb or higher, or 55 ppb or higher is particularly preferred. On the other hand, while there is no upper limit, it 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 dimethyl trisulfide content is preferably 0.5 ppb to 5000 ppb, more preferably 1 ppb to 3000 ppb, and even more preferably 5 ppb to 1000 ppb.

[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 fish extract of the present invention may be present in the dried fish used as the raw material for the fish extract, may be added separately from the dried fish and the extraction solvent, or may be generated during the production of the fish extract of the present invention.

[0027] The 2-methylphenol concentration in the fish extract of the present invention can be, for example, in the range of 1 ppb to 100,000 ppb. Specifically, the lower limit is usually 1 ppb or more, but 5 ppb or more, or 10 ppb or more, or 20 ppb or more, or 30 ppb or more, or 40 ppb or more is preferred, 50 ppb or more is more preferred, 60 ppb or more, or 70 ppb or more, or 80 ppb or more, or 90 ppb or more, or 100 ppb or more is even more preferred, and 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 is particularly preferred. 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, or 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 persistence of the aroma can be improved by adjusting the concentration ratio of component A3 to component A4 (A3 / A4) in the fish extract of the present invention to a predetermined range. From the viewpoint of effectively improving the persistence of the aroma, the A3 / A4 ratio in the fish extract of the present invention is preferably 0.0001 to 10. Specifically, the lower limit is 0.0001 or higher, but preferably 0.0002 or higher, or 0.0003 or higher, more preferably 0.0005 or higher, even more preferably 0.001 or higher, and particularly preferably 0.003 or higher, or 0.005 or higher, or 0.01 or higher. On the other hand, the upper limit is not limited, but preferably 10 or lower, more preferably 9 or lower, or 8 or lower, or 7 or lower, or 6 or lower, or 5 or lower, even more preferably 4 or lower, or 3 or lower, or 2 or lower, or 1 or lower, and particularly preferably 0.5 or lower, or 0.3 or lower, or 0.1 or lower, or 0.05 or lower. 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 fish extract of the present invention is not particularly limited, but can be in the range of 0.03 to 300, for example. Specifically, the lower limit is 0.03 or more, but 0.05 or more, or 0.10 or more is preferred, 0.15 is more preferred, 0.2 or more is even more preferred, and 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 is particularly preferred. 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 fish extract of the present invention is not particularly limited, but can be in the range of 0.5 to 5000, for example. Specifically, the lower limit is 0.5 or more, but 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, or 15 or more, or 20 or more, or 25 or more, or 30 or more. On the other hand, the upper limit is not limited, but 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, or 400 or less, or 300 or less, or 250 or less, or 200 or less, or 150 or less, or 120 or less, or 100 or less, or 80 or less. In one embodiment of the present invention, A2 / A3 is preferably 1 to 100, and more preferably 5 to 50.

[0031] In the present invention, the content of each component, such as 2-ethylfuran and 2-methoxyphenol, can be measured by dynamic headspace gas chromatography-mass spectrometry (referred to as "DHS-GC / MS" as appropriate) in accordance with standard methods.

[0032] The DHS-GC / MS method involves first volatilizing the sample using the DHS (Dynamic Headspace) method (a dynamic extraction method that forcibly purges volatile components in the gas phase with an inert gas and collects them on an adsorbent), and then measuring the sample using gas chromatography-mass spectrometry (GS / MS). Specifically, the procedure involves, for example, measuring a small amount (1 mL) of the sample into a 10 mL flat-bottomed vial, sealing it, volatilizing the sample by nitrogen gas purging, adsorbing the sample onto an adsorption resin (Tenax column) appropriate to the properties of the analyte, and then processing it using a thermal desorption system before introducing it into a gas chromatography analyzer for analysis. Furthermore, to measure the component content in the sample, the sample and a standard sample diluted to an arbitrary concentration are analyzed, the confirmation ion peak area of ​​both samples is determined, and the value is compared to determine the component content 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 by the associated ion (m / Z...) of each component. A quadrupole type 5977B Mass Selective Detector (manufactured by Agilent) is used as the mass spectrometer (MS). The ionization method and ionization voltage were performed under the conditions of ionization method: EI+ and ionization voltage: 70 eV. The results were acquired in scan mode, and mass spectral analysis could be performed by identifying each component using characteristic 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) as related ions. By determining the retention time at which all of these related ions are detected in the standard, the retention times of 2-ethylfuran, 2-methoxyphenol, dimethyl trisulfide, and 2-methylphenol can be determined.

[0034] In this invention, "m / z" refers to the value detected within the range of -0.3 to +0.7 at the m / z center 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, DHS-GC / MS analysis will be performed 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: 60 mL • Nitrogen gas purge flow rate: 10 mL / min TDU: [30℃] - [210℃ / min] - [240℃ (3 mins)] ·CIS:[10℃]-[12℃ / sec]-[240℃] (Liner filler: TENAX) • Column: Gester DB-WAX (Length: 30m x Inner diameter: 250μm x Film thickness: 0.25μm) • Column temperature: [40°C (3 mins)] - [5°C / min] - [240°C (7 mins)] Carrier gas: He Transfer line: 250℃ Ion source temperature: 230℃ • Scan parameters: m / z = 28.7~300 • Split: None.

[0037] The fish extract of the present invention can be produced, for example, by a method that includes the step of extracting fish in an aqueous medium at a temperature of 75°C to 110°C (which may be referred to as "the production method of the present invention" in this specification).

[0038] As the aqueous medium, it is preferable to use water (e.g., tap water, deionized water, distilled water, etc.). This is to avoid imparting unwanted flavors to the resulting fish extract. It also ensures that the desired flavor and aroma components are reliably extracted, while unwanted components are not. However, depending on the intended use, other extraction solvents can be used as long as they do not impart unwanted flavors and can selectively extract the desired components. For example, alcohol-containing water or dashi (Japanese soup stock) can be used as the extraction solvent. Here, ethanol is preferred as the alcohol. When using these as aqueous mediums, it is preferable to use relatively low concentrations (50% or less in the case of alcohol, or 10 times the dry weight of the extracted dashi) as this makes it easier to extract the desired components.

[0039] Extraction processes include, for example, extraction by immersion of dried fish in an extraction medium (extraction a), and extraction by contact with a mist-like aqueous medium (extraction b). The extraction process may consist of only one type of extraction, or a combination of two or more types of extraction.

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

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

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

[0043] In one preferred embodiment, 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. The difference between the average temperatures of the two 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 value obtained by dividing the time (time X1) during which that temperature was maintained by the total time (time X) of the extraction (extraction a or extraction b). If time X1 = time X, then value X1 represents the average temperature. If time X1 < time X (i.e., time X1 + time X2 + time X3... = time X), then the sum of value X1 and values ​​X2 + X3... calculated in the same way as value X1 represents the average temperature.

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

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

[0047] The drip extraction method is a technique used for extracting coffee and other beverages. It involves placing the raw materials into an extraction tank, showering them with hot water from above, and collecting the drip extract that drips out after passing through the raw material deposit layer. This method yields an extract containing the dissolved components of the raw materials.

[0048] The extraction tank used in this invention can be nearly sealed to prevent the aroma components from scattering into the atmosphere and can be injected with steam, but a multi-functional extraction machine is particularly preferred.

[0049] Furthermore, the aroma component recovery device in the present invention is equipped with a cooling unit, which allows for the cooling and distillation of volatile components supplied from the extraction tank, and their recovery. A condenser-type device is preferred as the aroma component recovery device.

[0050] Known equipment can be used as the extraction tank and aroma component recovery device.

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

[0052] The steam can be injected into the extraction tank through a pipe connected to an appropriate location in the extraction tank (e.g., the bottom). The amount of steam injected is preferably 0.1 to 10 kg / h, more preferably 0.5 to 5 kg / h, per 1 kg of dried weight of the bonito flakes. If the amount of steam is less than 0.1 kg / h, recovery will take a considerable amount of time, resulting in poor efficiency. Conversely, if it exceeds 10 kg / h, the time the steam is in contact with the bonito flakes or the surrounding solvent will be short, and sufficient aroma components cannot be extracted.

[0053] The extraction and volatilization time for aromatic components by steam injection can be, for example, 30 minutes to 5 hours. If the extraction time is too short, aromatic components such as eugenol will not be sufficiently extracted, 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 aromatic components.

[0054] The volatilized components are supplied to an aroma component recovery device connected to the extraction tank by a highly airtight pipe. The distilled components can then be recovered by cooling in the cooling section at a condensation temperature between 20°C and 80°C. These components are recovered in a dissolved state in distilled water (as an aroma component-containing liquid). It is undesirable to set the cooling and condensation temperature above 80°C because the aroma components will not be sufficiently extracted, and the objective of the present invention cannot be achieved. It is also undesirable to set the temperature below 20°C because it will produce a rubbery odor. Preferably, it is preferable to selectively recover the distilled aroma components at a cooling and condensation temperature of 35°C to 70°C. By cooling and condensing within this temperature range, it is possible to recover a sufficient amount of desirable aroma components.

[0055] 2.Liquid seasoning In one aspect, the present invention relates to a liquid seasoning containing the fish extract of the present invention. In another aspect, the present invention relates to a liquid seasoning containing fish extract, wherein (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. In this specification, these may be collectively referred to as "the liquid seasoning of the present invention."

[0056] If the liquid seasoning of the present invention contains the fish extract of the present invention, the content of the 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, or 50% by mass or more. Furthermore, the upper limit may be, for example, 100% by mass or less.

[0057] In one embodiment, the liquid seasoning of the present invention may utilize the above-described information regarding the fish extract of the present invention in terms of the content and concentration ratio of its components.

[0058] Liquid seasonings are not particularly limited as long as they are seasonings that contain liquid, and may also contain solids or gels. Examples of liquid seasonings include seasoned vinegars (ponzu, ponzu soy sauce, sweet vinegar, seasoned vinegar for vinegared dishes, seasoned vinegar for sushi rice, seasoned liquid for pickling (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.), soup bases (noodle soup base, hot pot soup base, etc.), and seasonings for various dishes (seasonings for rice, seasonings for Chinese food, seasonings for ethnic food, seasonings for simmered dishes, seasonings for soups, seasonings for natto, etc.). The liquid seasoning of the present invention may contain various raw materials depending on its type. Examples of raw materials include water, sugars (including high-intensity sweeteners), crushed products obtained by processing fruits and vegetables such as cutting or grinding (juices (fruit juices and vegetable juices), purees, pastes, etc.), flavors, vinegar, salt, amino acid-based seasonings, nucleic acid-based seasonings, organic acid-based seasonings (or acidulants), acidulants, flavoring 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 raw materials are not particularly limited and can be appropriately set 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. As the fruit juice, for example, fruit juice derived from the fruits described below can be used, and preferably strawberry juice, apple juice, citrus juice (mandarin orange, orange, lemon, lime, grapefruit, yuzu, kabosu, sudachi, bergamot, pink grapefruit, hassaku, calamansi, shikwasa, etc.), pomegranate juice, peach juice, grape juice (white grape, red grape, etc.), blueberry juice, raspberry juice, pineapple juice, mango juice, etc. White grapes refer to grapes with yellowish-green or green skins, and examples include varieties such as Chardonnay, Sauvignon Blanc, Riesling, Semillon, Viognier, and Muscat of Alexandria. Red grapes refer to grapes with black, purple, or red skins, such as Cabernet Sauvignon, Merlot, Pinot Noir, Muscat Bailey A, Syrah, Kyoho, Concord, Tempranillo, and Carmenère. The fruit juice is not limited to these, and one or more types can be used in any combination and ratio. By using the fish extract of the present invention as a raw material for a fruit juice-containing liquid seasoning, it is possible to suppress the deterioration odor derived from the fruit juice 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 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. On the other hand, 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 (straight juice equivalent) refers to the mass percentage concentration when straight juice obtained by squeezing fruit is considered 100%. It can be calculated by multiplying the fruit juice content (mass %) blended into food and beverages by the fruit juice concentration ratio. For example, if apple juice with a concentration ratio of 5 is blended into food and beverages at 10% by mass, the fruit juice content (straight equivalent) will be 50% by mass. Furthermore, the concentration ratio of each fruit juice can be converted based on, for example, the standards for sugar refractometer readings or acidity standards for straight juices of various fruits as shown in the JAS standard (Japanese Agricultural Standards for Fruit Beverages, Ministry of Agriculture, Forestry and Fisheries Notification No. 3118, December 24, 2013).

[0061] Examples of the above-mentioned sugars include sucrose, maltose, fructose, isomerized sugar, glucose, brown sugar, honey, corn syrup, dextrin, lactose, galactose, and sugar alcohols such as sorbitol, maltitol, and xylitol. These sugars may be used individually or in any combination or ratio of two or more types.

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

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

[0064] Examples of the vegetables mentioned above include fruits and 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, bok choy, molokhia, kale, shiso, chives, parsley, and leeks; stem vegetables such as garlic, asparagus, and bamboo shoots; flower vegetables such as broccoli and cauliflower; and other vegetables derived from mushrooms, etc. The vegetables are not limited to these, and one or more types can be used in any combination and ratio. Among these, tomatoes, bell peppers, red bell peppers, pumpkins, soybeans, edamame, ginger, corn, carrots, beets, spinach, kale, shiso, and broccoli can be used, and more preferably tomatoes, bell peppers, pumpkins, corn, beets, and carrots, and especially preferably tomatoes, carrots, and beets. As vegetable juices, tomato juice, carrot juice, corn juice, beet juice, kale juice, spinach juice, ginger juice, and soy milk are preferred, and especially preferably tomato juice, ginger juice, and soy milk are preferred, and even more preferably tomato juice. In addition, juices (fruit juices or vegetable juices), purees, pastes, etc. obtained from these vegetables and fruits may be blended into the liquid seasoning of the present invention in any combination and ratio, one or more of these, or more preferably tomato juice, ginger juice, and soy milk, and also apple juice.

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

[0066] The above-mentioned vinegars include, for example, brewed vinegars produced from grains such as rice and wheat or fruit juice, and synthetic vinegars made by adding seasonings such as sugar to glacial acetic acid or a diluted solution of acetic acid, or by adding brewed vinegar to such a solution. Any of these can be used. Examples of brewed vinegars include rice vinegar, grain vinegars (brown rice vinegar, black vinegar, sake lees vinegar, malt vinegar, Job's tears vinegar, soybean vinegar, etc.), fruit vinegars (apple vinegar, grape vinegar, citrus (lemon, yuzu, kabosu, orange, mandarin orange, shikwasa, grapefruit, calamansi, etc.) vinegar, mango vinegar, strawberry vinegar, blueberry vinegar, pomegranate vinegar, peach vinegar, plum vinegar, pineapple vinegar, wine vinegar, balsamic vinegar, etc.), alcoholic vinegars produced by acetic acid fermentation using ethanol as a raw material, Chinese vinegar, sherry vinegar, etc. Synthetic vinegars include glacial acetic acid or acetic acid diluted with water as appropriate. These vinegars may be used individually or in combination of two or more types. When using two or more types of vinegar, for example, you can use brewed vinegar and black vinegar, or brewed vinegar and apple cider vinegar together.

[0067] The salt mentioned above can be used as is, or as a food product containing salt. There are no particular restrictions on the type of food product containing salt, but examples include soy sauce and miso.

[0068] The above-mentioned soy sauces are not particularly limited, but examples include dark soy sauce, light soy sauce, white soy sauce, tamari soy sauce, and double-brewed soy sauce. These soy sauces may be used individually, or two or more may be used in any combination and ratio.

[0069] The above-mentioned miso is not limited to any particular type, but examples include barley miso, rice miso, soybean miso, and blended miso, as well as red miso, white miso, and light-colored miso, which are named according to the difference in color resulting from their manufacturing method. These misos may be used individually, or two or more may be used in any combination or ratio.

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

[0071] Examples of the nucleic acid-based seasonings mentioned above include disodium 5'-inosinate, disodium 5'-guanylate, disodium 5'-uridylate, disodium 5'-cytidylate, calcium 5'-ribonucleotide, and disodium 5'-ribonucleotide. These nucleic acid-based seasonings may be used individually or in any combination or ratio.

[0072] Examples of the above-mentioned organic acid-based seasonings include calcium citrate, trisodium citrate, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-potassium bitartrate, L-potassium bitartrate, DL-sodium tartrate, L-sodium tartrate, potassium lactate, calcium lactate, sodium lactate, monosodium fumarate, DL-sodium malate, etc. These organic acid-based seasonings may be used individually or in any combination or ratio of two or more. Using two or more organic acid-based seasonings in combination is preferable because it synergistically enhances the flavor of both.

[0073] Examples of the above-mentioned acidulants include lactic acid, malic acid, citric acid, gluconic acid, succinic acid, tartaric acid, phytic acid, fumaric acid, and phosphoric acid. These acidulants may be used individually or in any combination or ratio.

[0074] Examples of the above-mentioned flavoring ingredients include vegetable extracts, kelp extracts, seafood extracts, and meat extracts. These flavoring ingredients may be used individually or in any combination or ratio.

[0075] Examples of the above-mentioned umami seasonings include protein hydrolysates and yeast extracts. These umami seasonings may be used individually or in any combination or ratio.

[0076] Examples of the above-mentioned alcoholic beverages include sake, synthetic sake, mirin, shochu, wine, liqueurs, and Shaoxing wine. These beverages may be used individually or in any combination or ratio.

[0077] Examples of the above-mentioned oils and fats include soybean oil, soybean germ oil, rapeseed oil, corn oil, sesame oil, perilla oil, flaxseed oil, peanut oil, safflower oil, high-oleic 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, and algal oil. These oils and fats may be used individually or in any combination or ratio.

[0078] The above-mentioned spices refer to parts of plants (such as fruits, pericarps, flowers, buds, bark, stems, leaves, seeds, roots, and rhizomes) that have a distinctive aroma, pungent taste, and color, and are used in food and beverages for purposes such as flavoring, deodorizing, seasoning, and coloring. Spices include spices and herbs. Spices refer to spices excluding the stems, leaves, and flowers used as the main parts of the plant. Examples include pepper (black pepper, white pepper, red pepper), garlic, ginger, sesame (sesame seeds), chili peppers, horseradish, mustard, yuzu, nutmeg, cinnamon, paprika, cardamom, cumin, saffron, allspice, cloves, Japanese pepper, orange peel, fennel, licorice, fenugreek, dill seeds, kasho pepper, long pepper, and olives. Furthermore, herbs refer to spices that utilize the stems, leaves, and flowers. Examples include watercress, coriander, shiso, celery, tarragon, chives, chervil, sage, thyme, bay leaf, chives, parsley, mustard greens, Japanese ginger, mugwort, basil, oregano, rosemary, peppermint, savory, lemongrass, dill, wasabi leaves, and Japanese pepper leaves.

[0079] The above-mentioned spice extracts can be any extract from foods generally labeled as "spices" or "flavorings," such as chili pepper extract, mustard extract, ginger extract, wasabi extract, pepper extract, garlic extract, onion extract, and sansho extract. These spice extracts may be used individually or in any combination or ratio.

[0080] Examples of the above-mentioned flavored oils include ginger oil, garlic oil, mustard oil, onion oil, sesame oil, green onion oil, chive oil, celery oil, perilla oil, wasabi oil, lemon oil, yuzu oil, seafood oil, and meat oil. These flavored oils may be used individually or in any combination or ratio.

[0081] Examples of viscosity modifiers 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, and chitosan. These viscosity modifiers may be used individually or in any combination or ratio.

[0082] Examples of the ingredients mentioned above include vegetables (carrots, burdock root, radish, etc.), grains (adzuki beans, soybeans, etc.), meats, and fish. These ingredients may be used individually or in any combination or ratio.

[0083] 3. Methods to suppress fishy odor In one aspect, the present invention relates to a method for suppressing the fishy odor of a fish extract, comprising adjusting the content of component A1 and / or component A2 in the 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.

[0084] This method can further improve the flavor balance, enhance the dashi (broth) flavor in a preferred embodiment, improve the persistence of the aroma, and suppress the off-flavor of spoiled fruit juice.

[0085] Adjusting the content of components in the fish extract does not have any particular limitations, but it can include, for example, selecting the type or combination of fish used as raw materials for the fish extract, adding components separately from the fish and extraction solvent, or adjusting the conditions of the extract extraction process. [Examples]

[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 evaluators to conduct each flavor evaluation test, we first conducted training in identifying the taste, texture, and appearance of food products. We then selected evaluators who performed particularly well, had experience in product development, possessed extensive knowledge of the quality of food products such as taste, texture, and appearance, and were capable of making absolute evaluations for each sensory evaluation item. Specifically, we conducted the identification training described in A) to C) below, and then selected evaluators who performed particularly well, possessed extensive knowledge of the quality of food products such as taste and texture, and were capable of making absolute evaluations for each sensory evaluation item. A) A taste discrimination test in which, for each of the five basic 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), one aqueous solution is prepared at a concentration close to the threshold for each component, and two distilled water solutions are added to these to create a total of seven samples, from which the tester must accurately identify the sample for each taste. B) A concentration difference identification test to accurately identify the concentration differences between five types of saline solutions and acetic acid solutions with slightly different concentrations. C) A three-point identification test to accurately identify soy sauce from manufacturer B from a total of three samples: two from manufacturer A and one from manufacturer B.

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

[0089] Each test solution was prepared by adding water, sodium inosinate, components A1, A2, A3, A4, and dashi liquid as appropriate to achieve the concentrations shown in Tables 1 and 2. The dashi liquid was prepared by the following method: 4 g of shaved bonito flakes 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 dashi liquid. Each test example was prepared so that the dashi liquid content was 0.01% by mass or more. The obtained test solutions were immediately placed in 150 ml bottles, sealed, and stored at 60°C for 2 days (equivalent to 72 days at room temperature of 20°C). After storage, the bottles were opened and used for flavor evaluation.

[0090] Ten selected sensory evaluators evaluated the flavor of the test liquids based on the following criteria for "residual fishy odor," "broth flavor," and "overall evaluation." Each evaluator selected the number closest to their own evaluation from a five-point scale. The evaluation results were compiled by calculating the arithmetic mean of the scores of the ten evaluators, rounding to the nearest decimal place. All test samples were evaluated at a temperature of 20°C.

[0091] <Evaluation criteria for the lingering fishy smell> *The fishy smell was evaluated after 5 seconds of holding 5ml of the test solution in the mouth. 5: There is absolutely no fishy smell. 4: It doesn't have a fishy smell. 3: There is almost no fishy smell. 2: It has a slightly fishy smell. 1: It has a fishy smell.

[0092] <Evaluation Criteria for Broth Flavor> *The taste of the broth was evaluated the moment 5ml of the test solution was placed in the mouth. 5: I strongly feel the dashi (broth) flavor. 4: I can taste the broth. 3: I can slightly taste the dashi (broth). 2: I don't taste any broth. 1: I can't taste any broth at all.

[0093] <Evaluation Criteria for Overall Rating> *5ml of the test solution was taken into the mouth, swallowed, and the flavor balance, specifically the balance between the lingering fishy smell and the intensity of the dashi (broth) flavor felt in the mouth when consumed, was evaluated. 5: The flavor balance is excellent and very pleasing. 4: The flavor balance is good and pleasing. 3: The flavor balance is fairly good and somewhat pleasing. 2: The flavor balance is somewhat poor and not very appealing. 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 (of fish flake-containing extract) According to the composition shown in Table 3, test solutions were prepared in the same manner as in Test Example 1, and the "residual fishy smell," "broth 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 In Test Example 2, when 1% fruit juice was added to Example 21, which had received a good evaluation, a refreshing umami flavor was imparted. Next, according to the composition shown in Table 4, fruit juice (juice obtained by squeezing lemons), soy sauce, sugar, mirin, salt, cooking sake, dried fish extract, and water were appropriately combined and the mixing ratio was adjusted as appropriate to prepare a liquid seasoning. "Residual fishy smell," "dashi flavor," "aroma persistence," "fruit juice deterioration," and "overall evaluation" were evaluated using the same method as in Test Example 1. The evaluation criteria for "aroma persistence" and "fruit juice deterioration" are as follows.

[0101] <Evaluation Criteria for Fragrance Longevity> *The duration of the scent was evaluated 3 seconds after swallowing 5 ml of the test solution. 5: I strongly perceive the scent. 4. I can smell the fragrance. 3: I can faintly smell the fragrance. 2: I can't smell anything. 1: I can't smell anything at all.

[0102] <Evaluation Criteria for Fruit Juice Deterioration Odor> *Immediately after preparation, the juice was filled into bottles (150ml glass bottles), sealed, and stored at 60°C for 10 days (equivalent to 12 months of storage at room temperature of 20°C). After that, the smell was detected and the presence and degree of any spoilage odor in the fruit juice was evaluated. 5: There is absolutely no off-flavor from spoiled fruit juice. 4. I don't detect any off-flavors from spoiled fruit juice. 3: I can slightly detect an off-flavor from spoiled fruit juice. 2: I can smell the spoiled fruit juice. 1: I strongly detect a spoiled fruit juice smell.

[0103] The results are shown in Table 4.

[0104] [Table 4]

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, the content of component A2 is 1 ppb or more and 100,000 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 4 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, the content of component A2 is 1 ppb or more and 100,000 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 4 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 liquid seasoning containing dried fish extract according to claim 13, wherein the concentration ratio of component A3 to component A4 (A3 / A4) is 0.0001 or more and 10 or less.

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 fish extract, comprising adjusting the content of component A1 and / or component A2 in the fish extract, such that the extract 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, the content of component A2 is 1 ppb or more and 100,000 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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