Off-flavor reducing agent, fish stock flavor enhancer, and method for manufacturing the same.

Abstract

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

Description

【Technical Field】 【0001】 The present invention relates to a foreign odor reducing agent, a flavor enhancing agent for dried bonito stock, and a method for producing the same. More specifically, the present invention relates to a foreign odor reducing agent for potassium chloride, a flavor enhancing agent for dried bonito stock, which contain the steam distillate of dried bonito, and a method for producing the same. 【Background Art】 【0002】 Many liquid seasonings such as noodle soup use sodium chloride to season the taste, but in recent years, there has been a demand for a reduced-salt seasoning with reduced sodium due to the current health trend. In order to meet this demand, methods for adjusting the balance of taste, methods for making the salty taste felt strongly, methods for using a substitute for the salty taste, etc. have been considered as technologies that do not impair the taste and flavor of food even when sodium chloride is reduced. 【0003】 As a method of using a substitute for sodium chloride, potassium salts, magnesium salts, etc. are known, and potassium chloride is often used in many cases. However, as a foreign odor peculiar to potassium chloride, there are astringency, astringent taste, bitter taste and / or metallic taste. 【0004】 Hitherto, a method of suppressing the astringent taste of potassium by combining organic acid ions (Patent Document 1), a method of suppressing the foreign odor of potassium chloride by blending sodium, potassium, and ethanol in a specific ratio (Patent Document 2), etc. have been proposed. 【Prior Art Documents】 【Patent Documents】 【0005】 【Patent Document 1】 Japanese Patent No. 7041768 【Patent Document 2】 Japanese Patent No. 5385517 【Summary of the Invention】 【Problems to be Solved by the Invention】 【0006】 The object of the present invention is to provide raw materials and methods for preparing seasonings that achieve a reduction in salt content without compromising saltiness or flavor. [Means for solving the problem] 【0007】 Developing seasonings that effectively reduce salt intake while preserving the salty taste and maintaining a delicious flavor is extremely difficult. 【0008】 The inventors first focused on the effect of dried fish flakes on taste, and after diligent research, discovered that steam distillate of dried fish flakes has the effect of reducing the off-flavor of potassium chloride. Based on this finding, they completed one embodiment of the present invention. 【0009】 Furthermore, the inventors have discovered that a water-soluble solvent extract of dried fish has the effect of suppressing any slight unpleasantness that may be present in such steam distillates, thus completing another aspect of the present invention. 【0010】 The present invention includes embodiments described in the following sections. Section 1. A potassium chloride off-flavoring agent containing steam distillate of dried fish flakes. Section 2. The off-flavor reducing agent according to item 1, wherein the steam distillate contains hexanal, guaiacol, and 2-ethylpyridine, and the area ratio of guaiacol / hexanal is 30 or more and 200 or less by GC / MS analysis, and the area ratio of 2-ethylpyridine / guaiacol is 0.005 or more and 0.3 or less. Section 3. Furthermore, the off-flavor reducing agent according to item 1 or 2, comprising a water-soluble solvent extract of dried fish flakes. Section 4. The off-flavor reducing agent according to claim 3, wherein the water-soluble solvent extract of the dried fish includes an extract obtained by treating the dried fish after recovering the steam distillate with a water-soluble solvent. Section 5. A seasoning containing a flavor-reducing agent according to any one of Items 1 to 4 and potassium chloride. Item 6. A method for producing a seasoning, comprising the following steps: Putting dried bonito flakes into a container and injecting steam into the container; Extracting components at 60 to 130°C; Cooling the extracted components to 6 to 70°C and recovering the steam distillate of dried bonito flakes; and Mixing the recovered steam distillate of dried bonito flakes with potassium chloride. Item 7. Furthermore, a method for producing a seasoning according to Item 6, comprising: extracting the dried bonito flakes after recovering the steam distillate of dried bonito flakes with a water-soluble solvent; and mixing the extracted components with the steam distillate of dried bonito flakes and potassium chloride. Item 8. A method for reducing the off-flavor of potassium chloride by co-existing the steam distillate of dried bonito flakes with potassium chloride. Item 9. A method for improving the dried-bonito soup flavor of a seasoning by co-existing the steam distillate of dried bonito flakes and potassium chloride in the seasoning. Item 10. A method for improving the saltiness of a seasoning by co-existing the steam distillate of dried bonito flakes and potassium chloride in the seasoning. 【Effects of the Invention】 【0011】 According to the present invention, off-flavors can be controlled while maintaining the saltiness of seasonings and the like. 【Modes for Carrying Out the Invention】 【0012】 In this specification, "off-flavor" mainly refers to astringency, astringent taste, bitterness, and / or metallic taste caused by potassium chloride. 【0013】 In this specification, the "salt-reduced" seasoning typically includes, but is not limited to, common salt-reduced products, and any seasoning that can reduce the use of sodium chloride even slightly is acceptable. Here, common salt-reduced products generally require a salt reduction rate of 25% or more compared to normal products. In processed foods using soy sauce or soy-based seasonings, generally reducing the sodium content by about 30 - 40% is one guideline (Japanese Society of Hypertension, Salt Reduction and Nutrition Committee, JSH Salt-Reduced Food List). In this specification, it is stated that products with a salt reduction rate of about 5 - 25% or about 10 - 25% are also considered salt-reduced. 【0014】 [Off-flavor reducing agent] The off-flavor reducing agent of the present invention is an agent for reducing the off-flavor caused by potassium chloride and contains the steam distillate of dried bonito. 【0015】 (Dried bonito) In this specification, "dried bonito" includes dried bonito, rough dried bonito, or naked dried bonito, and also includes moldy dried bonito. Here, the fish species is not limited, and it includes skipjack dried bonito, Sotohata skipjack dried bonito, tuna dried bonito, mackerel dried bonito, anglerfish dried bonito, sea bream dried bonito, sardine dried bonito, or salmon dried bonito. Although not limited, skipjack dried bonito or Sotohata skipjack dried bonito is preferred. 【0016】 The shape of the dried bonito is not particularly limited, and it can be any of thinly sliced, thickly sliced obtained by cutting the dried bonito, or coarsely crushed, pulverized, or powdered materials obtained by crushing the块状 dried bonito. Although not limited, for example, a pulverized material (powder) pulverized to a diameter of 10 mm or less is also acceptable. 【0017】 (Steam distillate) In the present invention, the "steam distillate of dried bonito" is obtained by extracting dried bonito with steam. Although not limited, for example, dried bonito and optionally a water-soluble extraction solvent are placed in an extraction container such as an extraction tank, and steam is injected into the extraction container to obtain the volatile components extracted from the dried bonito; and the obtained components are sent to a cooling section and cooled and condensed to obtain it. Here, a solvent may or may not coexist with the dried bonito during extraction. The steam to be injected can be any of normal steam, saturated steam, or heated steam, etc. 【0018】 The initial amount of dried fish used in the steam distillation process is not limited. The initial amount can be freely adjusted from 1 to 1000 kg by changing the volume of the container used according to the amount of fish. For example, a 200 L container can be used to steam distillate 4 to 40 kg of dried fish. 【0019】 The extraction temperature is controlled by pressure and is preferably 60-130°C, more preferably 80-120°C or 98-110°C. 【0020】 The amount of steam injected can vary depending on the steam temperature, but for example, in terms of mass ratio, it is preferably about 0.05 to 5, more preferably about 0.1 to 5, and more preferably about 0.3 to 4, per 1 unit of dry fish flake mass. Within this range, the process is particularly efficient and sufficient components can be extracted. The extraction time for the fish flakes by steam injection is, for example, about 1 minute to 4 hours, and preferably about 2 minutes to 3 hours. 【0021】 The volatile components can be recovered by cooling them in a cooling section at a condensation temperature of 6°C to less than 70°C. The distillate is recovered as a component-containing liquid in which the components are dissolved in the distilled water. A condensation temperature of 6°C to 25°C is more preferable. 【0022】 Here, it is preferable that the steam distillate is recovered in an amount of 10% by mass or more relative to the mass of the dried fish used, for example, it can be about 20 to 50% by mass. For example, when 20 kg of dried fish is used, 2 kg or more, preferably 4 kg or more, of steam distillate can be recovered and used. However, this is the percentage when no additional concentration or dilution operations are performed. 【0023】 The steam distillate of the present invention contains more guaiacol and 2-ethylpyridine than ordinary broth extracted with an aqueous solvent. The steam distillate can be analyzed for its components by, for example, gas chromatography / mass spectrometry. Here, for example, it can be analyzed by the following method: 5 mL of the analyte is placed in a 20 mL vial containing 3 g of NaCl beforehand and sealed tightly. After shaking each vial at 60°C for 10 minutes, an SPME fiber (DVB / CAR / PDMS) is exposed to the headspace in the vial. After adsorbing volatile components onto the fiber at 60°C for 10 minutes, analysis is performed by GC / MS. For the analysis, a GC7890B (Agilent) was used for gas chromatography and an MS5977B (Agilent) was used for mass spectrometry. The analysis is performed by flowing helium gas at a flow rate of 1 ml / min through a gas chromatography capillary column HP-5MS UI (length 30 m x film thickness 0.25 μm x inner diameter 0.25 mm, manufactured by J&W). 【0024】 The steam distillate of the present invention includes, for example, the following area values ​​as determined by GC / MS analysis: Guaiacol 5x10 7 ~2×10 8 Hexanal 5x10 5 ~2×10 6 2-ethylpyridine 1 × 10 5 ~8×10 6 【0025】 In GC / MS analysis, the area ratio of Guaiacol / Hexanal is preferably 30 or higher, more preferably 40 or higher, and even more preferably 50 or higher. The area ratio of Guaiacol / Hexanal is preferably 200 or lower, more preferably 190 or lower, and even more preferably 170 or lower. The steam distillate of the present invention preferably has an area ratio of 0.005 or higher for 2-ethylpyridine / guaiacol, more preferably 0.01 or higher, and even more preferably 0.012 or higher. The area ratio of 2-ethylpyridine / guaiacol is preferably 0.3 or lower, more preferably 0.2 or lower, and even more preferably 0.06 or lower. 【0026】 The concentrations of each component in the steam distillate are not limited, 2-Ethylpyridine: 0.005~1 ppm, Guaiacol: 1-50 ppm, Hexanal: May be present in concentrations of approximately 0.01 to 0.5 ppm. 【0027】 (Water-soluble solvent extract) In the present invention, "water-soluble solvent extract of dried fish flakes" refers to an extract obtained by extracting dried fish flakes with a water-soluble solvent. Examples of water-soluble solvents used for extraction include water and lower alcohols such as ethanol, of which water is preferred. The water may be tap water, deionized water, distilled water, etc., and warm water or hot water is preferred. For example, extraction at a temperature of about 80°C to 110°C is also preferred. The extract may be a liquid, although this is not limited to this. The dried fish flakes used for extraction here are preferably dried fish flakes after the above-mentioned steam distillate has been recovered. 【0028】 The amount of water-soluble solvent used for extraction is preferably 1.4 to 37 kg, and more preferably 5 to 12 kg, per 1 kg of dried fish flakes. Within this range, the extraction is particularly efficient and sufficient components can be extracted. Here, it is preferable to adjust the water-soluble solvent extract when mixed with other components so that it is approximately 6% fish flake broth. The extraction time for the dried fish flakes with a water-soluble solvent may be, for example, 30 seconds to 2 hours, preferably 1 minute to 2 hours, and more preferably 10 minutes to 1 hour. 【0029】 While not limited to these methods, a water-soluble solvent can be added to the shaved or ground dried fish flakes, and after standing for approximately 30 seconds to 120 minutes, the precipitate and solid matter can be removed and the supernatant can be used, or the precipitate and solid matter can be left all or part of it and used as a dried fish flake extract. Alternatively, for example, water can be added to the shaved or ground dried fish flakes, preferably heated to a temperature of 80°C to 110°C, extracted with hot water for 30 seconds to 120 minutes, and then the precipitate can be removed and the supernatant can be used, or it can be used as is. 【0030】 〔seasoning〕 The seasoning of the present invention contains the above-mentioned off-flavor reducing agent and potassium chloride. Specifically, it contains steam distillate of dried fish flakes, and optionally contains a water-soluble solvent extract of dried fish flakes. Here, it is preferable that the water-soluble solvent extract of dried fish flakes includes an extract obtained using a water-soluble solvent from dried fish flakes after the steam distillate has been extracted. 【0031】 While not limited to these, the seasonings of the present invention may include salt substitutes, dressings, mayonnaise, amino acid-based seasonings, nucleic acid-based seasonings, acidic seasonings, fermented seasonings, soup stocks, Chinese seasonings, yakiniku sauces, curry roux, stew bases, soup bases, white dashi, compound seasonings, seasonings for noodles (soba, udon, ramen, pasta, etc.), oden broth, hot pot bases, etc., and sauces such as sauces used for grilled eel and tomato ketchup. The seasonings may be liquid, semi-solid, or solid. In the case of solids, they can be obtained by drying a liquid seasoning by freeze-drying or other methods. 【0032】 Of these, the seasoning of the present invention is preferably a liquid white dashi, noodle soup (soba, udon, ramen, pasta, etc.), oden soup, hot pot base, and other seasonings. 【0033】 The seasoning of the present invention contains potassium chloride. In the seasoning, the potassium chloride content is preferably 0.2 to 1% by mass, more preferably 0.5 to 0.8% by mass, and even more preferably 0.67% by mass. The seasoning of the present invention is typically a reduced-sodium seasoning containing potassium chloride. 【0034】 In seasonings, the steam distillate of dried fish flakes is preferably contained in an amount of 0.01 to 1 part by mass, and more preferably 0.02 to 0.75 parts by mass, based on 1 part by mass of potassium chloride, for example, in seasonings such as noodle soup base and white dashi. Such seasonings have reduced bitterness despite containing potassium chloride, and exhibit the effects of maintaining and increasing saltiness and maintaining and improving palatability. 【0035】 If the seasoning is noodle soup base, it may also contain soy sauce, sugar, mirin, monosodium glutamate, etc. For example, although not limited to these, noodle soup base can contain approximately 0-1.5% by mass of salt. If 5% by mass of soy sauce with an 8% by mass salt content is used, 1.3% by mass of salt will be added to achieve a final soup base with a salt content of 1.7% by mass. 【0036】 The seasoning may contain sodium chloride, but the amount of sodium chloride may be reduced by 50% by mass compared to the standard for ordinary seasonings (for example, 0.8 to 3% by mass, preferably 1.5 to 1.8% by mass, and particularly about 1.7% by mass), preferably by 30% by mass, and may also be reduced by 20% by mass or about 10% by mass. The K / Na ratio may be about 0.5 to 0.8, preferably about 0.6 to 0.75. 【0037】 [Method of manufacturing seasonings] The method for producing the seasoning of the present invention includes the following steps. A step of placing dried fish flakes into a container and injecting steam into the container; A process of extracting components at 60-130°C; A process of cooling the extracted components to 6-70°C and recovering the steam distillate of the dried fish flakes; and This process involves blending the steam-distilled fish stock with potassium chloride. 【0038】 Furthermore, a seasoning can be manufactured by extracting dried fish flakes with a water-soluble solvent, and by blending the extracted components with the raw materials, or with the raw materials, steam distillate, and / or potassium chloride. Here, the dried fish flakes used in the step of extracting dried fish flakes with a water-soluble solvent may be dried fish flakes after the steam distillate has been recovered. Other conditions in the manufacturing method of the seasoning shall be in accordance with the contents described in the above [Seasoning] section. 【0039】 [Method for reducing off-flavors in potassium chloride] The present invention also relates to a method for reducing off-flavors of potassium chloride by coexisting with the steam distillate of dried fish flakes. Furthermore, an extract obtained by extracting dried fish flakes with a water-soluble solvent can also be coexisted. Here, the dried fish flakes used in the step of extracting them with a water-soluble solvent may be the dried fish flakes after the steam distillate has been recovered. The conditions in this method are the same as those described in the section on [Off-flavor Reducing Agents] above. 【0040】 [Methods to improve the fish broth flavor of seasonings] The present invention also relates to a method for improving the fish broth flavor of a seasoning by coexisting steam distillate of dried fish flakes and potassium chloride in the seasoning. Furthermore, an extract obtained by extracting dried fish flakes with a water-soluble solvent can also be coexisted. Here, the dried fish flakes used in the step of extracting dried fish flakes with a water-soluble solvent may be dried fish flakes after the steam distillate has been recovered. The conditions in this method are the same as those described in the [Seasoning] section above. 【0041】 [Methods for improving the saltiness of seasonings] The present invention also relates to a method for improving the saltiness of a seasoning by coexisting with steam distillate of dried fish flakes and potassium chloride in the seasoning. Furthermore, an extract obtained by extracting dried fish flakes with a water-soluble solvent can also be coexisted. Here, the dried fish flakes used in the step of extracting them with a water-soluble solvent may be dried fish flakes after the steam distillate has been recovered. The conditions in this method are the same as those described in the [Seasoning] section above. [Examples] 【0042】 Next, the present invention will be specifically described with reference to examples, but the present invention is not limited to the following examples. 【0043】 (Preparation Example 1) The steam distillate was prepared as follows: 20 kg of dried bonito flakes were placed in an extraction vessel, steam was introduced into the vessel at a rate of 20 kg / h, and the internal temperature of the vessel was set to 98°C. The aromatic components extracted over a total of 41 minutes were condensed in a cooling tower, and 4 kg of steam distillate was recovered. This was designated as steam distillate (20 kg, 98°C). The amount of dried fish used could be changed from 4 kg to 40 kg, and the set temperature could be changed from 60°C to 130°C. 【0044】 (Preparation Example 2) A conventional fish extract was prepared. 60g of bonito flakes was added to 1L of hot water and kept at 95-98°C for 30 minutes, taking care not to cause it to boil over. After separating the solids, water was added to the filtrate to obtain 1L of standard dashi. This was used as the 6% fish extract broth. 【0045】 (Examples 1-5 and Comparative Example 1) The steam distillate prepared in Preparation Example 1 and the water-soluble solvent extract prepared in Preparation Example 2 were uniformly mixed with auxiliary ingredients such as soy sauce, sugar, salt, and potassium chloride, respectively, to prepare the seasonings shown in Tables 1 to 7. 【0046】 [Test Example 1: Selection of Sensory Evaluation Panel 1] Understanding how off-flavors of potassium chloride are perceived is crucial for adjusting low-sodium seasonings. A panel capable of accurately recognizing and evaluating the off-flavors of potassium chloride was established, along with a development panel that anticipated consumer preferences, and evaluations were conducted according to the objective. For the evaluation of "bitterness," a panel that had previously recognized potassium chloride bitterness was designated as the expert panel, while a panel that did not recognize bitterness but could recognize the difference between samples and was involved in development was designated as the development panel. 【0047】 Table 1 shows the formulations used for the panel selection evaluation. A seasoning using sodium chloride was prepared as the standard product, and a seasoning in which sodium chloride was replaced with potassium chloride was prepared as a 30% reduced-sodium product. [Table 1] 【0048】 Regarding the evaluation criteria, "bitterness" was defined as an undesirable, lingering taste characteristic of potassium chloride, compared to the control. Furthermore, a moderately diluted potassium chloride solution was prepared before evaluation, and its taste was assessed as "bitterness." 【0049】 As a result, seven expert panelists and seven development panelists were appointed as evaluation panelists. 【0050】 The sensory evaluation scores are as follows: Item: bitterness 1 point: Very little bitterness. 7 points: Very bitter taste The evaluation was given on a scale of 7 points, and any score including decimals was allowed, and a "bitterness" score was assigned. 【0051】 Saltiness rating 1 point: The saltiness is very weak. 7 points: Very salty The evaluation was given on a scale of 7 points, and any score including decimals was allowed, and a "saltiness" rating was assigned. 【0052】 The rating for acidity 1 point: Very weak acidity 7 points: Very sour The evaluation was given on a scale of 7 points, and any score including decimals was allowed, and a "sourness" rating was assigned. 【0053】 Also, 1 point: Very undesirable A score of 7 was used to indicate "very favorable," and any score, including decimals, was allowed within this range. A "favorability" score was assigned, and its characteristics were recorded. 【0054】 The panel consisted of seven members in total: three expert panelists and four general panelists. 【0055】 [Test Example 2: Sensory Evaluation 2 - Examination of Extraction Temperature] Using 20 kg of dried fish flakes, a steam distillate was prepared by extracting the product at an extraction temperature of 60°C to 130°C. 【0056】 Sensory evaluations were conducted on these test plots, and the results are shown in Table 2. 【0057】 Adding steam distillate extracted at 60°C to 130°C reduced bitterness, with the effect being particularly pronounced at 98°C to 110°C. Compared to other extraction temperatures, the expected effect was weaker at 60°C, and at 130°C, although the pleasantness score was not high due to the influence of aroma, a reduction in bitterness was achieved. 【0058】 The obtained steam distillates were analyzed for their components using gas chromatography / mass spectrometry. A GC7890B (Agilent) was used for gas chromatography and an MS5977B (Agilent) for mass spectrometry. Helium gas was flowed through a J&W HP-5MS UI capillary column (length 30 m, film thickness 0.25 μm, inner diameter 0.25 mm) at a flow rate of 1 ml / min for analysis. 【0059】 The peak area ratios of each aroma component were calculated from the peak area values ​​of guaiacol, hexanal, and 2-ethylpyridine in the steam distillate. 【0060】 For steam distillates extracted at 60°C to 130°C, which showed a reduction in bitterness, the guaiacol / hexanal concentration was 50-153 and the 2-ethylpyridine / guaiacol concentration was 0.012-0.199. In contrast, for conventional fish stock, the guaiacol / hexanal concentration was 28.58 and the 2-ethylpyridine / guaiacol concentration was 0.0012. Furthermore, the concentrations of each component, recovered under conditions of 98°C and 20 kg, were approximately 0.07 ppm for 2-ethylpyridine, 9.5-10 ppm for guaiacol, and 0.1-0.16 ppm for hexanal. 【0061】 [Table 2] 【0062】 [Test Example 3: Sensory Evaluation 3: Examination of the amount of steam distillate recovered] We investigated the appropriate timing for recovery. Specifically, when 20 kg of dried fish flakes were extracted by steam distillation at 98°C, the liquid recovered before reaching the set temperature was designated as the "initial stream (a)," the liquid recovered from the set temperature until a 20% recovery rate was achieved as the "mid-stream (b)," and the liquid of an arbitrary weight after 20% recovery as the "final stream (c)." The aroma of each fraction was then evaluated. 【0063】 When the recovery temperature of the distillate was investigated at 5 to 24°C, a slight rubbery odor was produced at 5°C, but both 15°C and 24°C showed an effect in reducing bitterness. 【0064】 Regarding the steam distillates that showed a reduction in bitterness, the levels for guaiacol / hexanal ranged from 57 to 152, and for 2-ethylpyridine / guaiacol ranged from 0.012 to 0.044. [Table 3] 【0065】 [Test Example 4: Sensory Evaluation 4 - Examination of the amount of dried fish used] The effects of using dried fish flakes were evaluated. Specifically, the amount of dried fish flakes used as raw material was varied to 4 kg, 20 kg, and 40 kg. Steam distillates were prepared by extracting at 98°C and recovering at 22°C, and the aroma was evaluated. 【0066】 The equipment used for manufacturing was a vertical multi-function extractor (manufactured by Izumi Food Machinery Co., Ltd.) with a nominal extraction capacity of 200L. The bulk density of the bonito flakes used was 0.56 kg / L, and the soda bonito flakes were 0.52 kg / L. When 20 kg of bonito flakes were used, the volume ratio of the flakes to the total volume was assumed to be 17.9%. Similarly, with 4 kg of bonito flakes, the volume ratio of the flakes was 3.6% by mass. 【0067】 Regarding the steam distillates that showed a reduction in bitterness, the levels for guaiacol / hexanal ranged from 37 to 147, and for 2-ethylpyridine / guaiacol ranged from 0.015 to 0.039. 【0068】 [Table 4] 【0069】 [Test Example 5: Sensory Evaluation 5: Examination of the amount of steam distillate used] The effectiveness was evaluated based on the amount of steam distillate used. Specifically, 20 kg of dried fish flakes were extracted at 60-130°C, and steam distillate was prepared by recovering it at 22°C. The blending amount was changed from 0.02% by mass to 0.48%, and the aroma was evaluated. Three expert panel members (bitterness recognition panel) evaluated the bitterness, and six members, including the development panel, evaluated the palatability, with the reasons for the palatability evaluation also noted. 【0070】 For steam distillates extracted at temperatures of 98°C to 130°C, the expected effect was obtained at concentrations of 0.02% to 0.24% by mass. At 60°C, the effect was obtained at concentrations of 0.12% to 0.36% by mass. In all test sections, palatability slightly decreased at 0.48% by mass. 【0071】 [Table 5] 【0072】 [Table 6] 【0073】 Sensory evaluation tests of the seasonings in Examples 1-4 revealed that adding steam distillate of dried fish flakes could reduce the bitterness of potassium chloride. However, it was also found that depending on the amount of steam distillate used, the palatability may decrease due to an unpleasant aroma or chemical smell. 【0074】 (Example 5) An extract was recovered from the residue after collecting the steam distillate using a water-soluble solvent. The recovered extract was added to the seasoning along with the steam distillate to prepare the seasoning of Example 5. After distillation, the dried fish flakes remaining in the container were used as is. Either atmospheric pressure or pressurized pressure is acceptable. 【0075】 Specifically, a water-soluble solvent extract of dried fish flakes containing 6% by mass and 0.5% or more Bx was prepared as follows. After recovering the steam distillate, dried fish flakes containing flavor components remained in the extraction vessel. Hot water was introduced in an amount sufficient to immerse the dried fish flakes relative to the amount used. Then, circulating extraction was performed through piping connected from the bottom to the top of the extraction vessel. 【0076】 Specifically, 100 L of hot water was added to every 20 kg of raw material remaining in the extraction vessel before steam distillation, and circulating extraction was performed at 98°C for 30 minutes. The extracted liquid was collected, and a water-soluble solvent extract was prepared from the distillation residue. 【0077】 A reduced-sodium seasoning was prepared using a steam distillate obtained from 20 kg of dried fish at 98°C, and a 6% by mass dashi (broth) obtained from the residue by circulating extraction at 98°C for 30 minutes. 【0078】 Compared to seasonings prepared solely from steam distillates, adding 6% by mass of the distillation residue to the seasoning was found to be effective in reducing bitterness, enhancing saltiness, and improving palatability. 【0079】 Extraction at 98°C using 20 kg of dried fish, 40 kg of dried fish at 98°C, and 20 kg of dried fish at 110°C yielded particularly good results. The bitterness reduction effect obtained when the steam distillate was combined with potassium chloride was further improved by using it in combination with a water-soluble solvent extract. Saltiness and palatability (desirability) also improved. 【0080】 [Table 7] 【0081】 The seasoning in Example 5 maintained and further improved the bitterness reduction effect, resulting in a better balance of aroma and flavor, and enhanced palatability.

Claims

[Claim 1] A potassium chloride bitterness-reducing agent containing steam distillate of dried fish flakes, The steam distillate is a bitterness-reducing agent in which, as determined by GC / MS analysis, the area ratio of guaiacol / hexanal is 40 to 170, and the area ratio of 2-ethylpyridine / guaiacol is 0.012 to 0.

2. [Claim 2] Furthermore, the bitterness-reducing agent according to claim 1 further comprises a water-soluble solvent extract of dried fish flakes. [Claim 3] The bitterness-reducing agent according to claim 2, wherein the water-soluble solvent extract of the dried fish includes an extract obtained by treating the dried fish after recovering the steam distillate with a water-soluble solvent. [Claim 4] A seasoning comprising the bitterness-reducing agent and potassium chloride according to claim 1 or 2. [Claim 5] A seasoning comprising the bitterness-reducing agent and potassium chloride described in claim 3. [Claim 6] A method for producing a seasoning with reduced bitterness, including the following steps: A step of placing dried fish flakes into a container and injecting steam into the container; A process of extracting components at 60-130°C; A step of cooling the extracted components to 6-70°C and recovering the steam distillate of the dried fish flakes; and The process involves blending the steam distillate of the recovered dried fish with potassium chloride. The method wherein the steam distillate has a guaiacol / hexanal area ratio of 40 to 170 and a 2-ethylpyridine / guaiacol area ratio of 0.012 to 0.2, as determined by GC / MS analysis. [Claim 7] Furthermore, the method for producing a seasoning with reduced bitterness according to claim 6, comprising the steps of: extracting the dried fish after recovering the steam distillate of the dried fish with a water-soluble solvent; and blending the extracted components together with the steam distillate of the dried fish and potassium chloride. [Claim 8] A method for reducing the bitterness derived from potassium chloride in a seasoning by having steam distillate of dried fish and potassium chloride coexist in the seasoning, A method wherein the steam distillate has an area ratio of 40 to 170 for guaiacol / hexanal and 0.012 to 0.2 for 2-ethylpyridine / guaiacol, as determined by GC / MS analysis.

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