Fish stock and its preparation method

Abstract

A method for efficiently preparing a fish stock having excellent umami flavor is provided, which comprises (1) treating fish meat with an enzyme and (2) extracting a stock from the enzyme-treated fish meat.

Description

[Technical field]

[0001] The present invention relates to a method for preparing fish stock, a fish stock prepared by such a method, and a ramen soup containing such fish stock. [Background technology]

[0002] Traditionally, dashi made from fish meat contains umami components and plays an important role in various dishes. In particular, dashi made from immature flying fish (also known as ago in Kyushu and the Japan Sea coast) is highly valued for its rich umami components (Non-Patent Document 1). [Prior art documents] [Non-patent literature]

[0003] [Non-Patent Document 1] Mutsuko Kukino, "Study on the soup stock of grilled flying fish - A method for preparing soup stock from soup stock ingredients -", ​​Journal of the Japan Society of Home Economics (1988), Vol. 39, No. 8, pp. 823-828 Summary of the Invention [Problem to be solved by the invention]

[0004] However, generally, catches of immature fish are small and expensive, which means that the dashi soup stock made from them is expensive.On the other hand, adult fish contain fewer umami components than immature fish, which means that the dashi soup stock made from them is inferior in flavor.

[0005] The present invention has been made in view of the above problems, and has an object to provide a means for efficiently preparing a fish stock having excellent umami taste. [Means for solving the problem]

[0006] As a result of extensive research, the present inventors have discovered that by treating fish meat with an enzyme and then extracting the stock, it is possible to efficiently prepare a fish meat stock with excellent umami flavor, and have thus completed the present invention.

[0007] That is, the gist of the present invention relates to, for example, the following. [Item 1] A method for preparing a stock from fish meat, comprising: (1) Treat the fish meat with enzymes. (2) Extract stock from the fish meat after enzyme treatment. The method includes: [Item 2] The method according to Item 1, wherein the fish meat is meat of a fish selected from the order Garfishiformes, Clupeformes, Mulletiformes, Alfinidae, John Doryformes, Scorpaeniformes, Perciformes, Pleuronectiformes, and Tetraodontiformes. [Item 3] The method according to Item 1 or Item 2, wherein the enzyme in step (1) is one or more selected from peptidases and deaminases. [Item 4] The method according to any one of Items 1 to 3, wherein the extraction treatment in the step (2) is carried out in an aqueous medium. [Item 5] The method according to any one of Items 1 to 4, further comprising, after the enzyme treatment in step (1) and before the extraction treatment in step (2), a step of heating the enzyme-treated fish meat and / or a step of drying the fish meat. [Item 6] A fish stock prepared by the method according to any one of items 1 to 5. [Item 7] A ramen soup containing the fish stock described in item 6. Effect of the Invention

[0008] According to the present invention, it is possible to efficiently prepare a fish stock having excellent umami taste. [Brief description of the drawings]

[0009] [Figure 1] FIG. 1 is a graph showing the analysis results of the free amino acid composition of the grilled flying fish stock samples of Example 1 and Comparative Example 1. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0010] The present invention will be described in detail below with reference to specific embodiments. However, the present invention is not limited to the following embodiments, and can be embodied in any form without departing from the spirit of the present invention.

[0011] One aspect of the present invention relates to a method for preparing a fish stock, the method comprising the steps of: (1) treating fish meat with an enzyme; and (2) The process of extracting stock from the fish meat after enzyme treatment. The present invention is characterized by comprising:

[0012] The type of fish from which the fish meat is derived is not limited, and may be a bony fish or a cartilaginous fish, but is preferably a bony fish. Examples include, but are not limited to, one or more fish selected from species belonging to the Teleostei, one or more fish selected from species belonging to the Acanthopterygii or Clupeini, and one or more fish selected from species belonging to the Garfishi, Clupeini, Mulleti, Alfonsini, John Dory, Scorpaeniformes, Perciformes, Pleuronectiformes, and Tetraodontiformes. Examples of species belonging to the Garfishi order include flying fish, garfish, and Pacific saury. Examples of species belonging to the Clupeini order include Japanese sardine, round herring, and anchovy. Examples of species belonging to the Moroni order include mullet, etc. Examples of species belonging to the Alfonsini order include alfonsino, etc. Examples of species belonging to the John Dory order include John Dory, etc. Examples of species belonging to the order Scorpaeniformes include scorpionfish, rockfish, flathead, and sculpin. Examples of species belonging to the order Perciformes include sea bass, horse mackerel, sea bream, mackerel, bonito, and tuna. Examples of species belonging to the order Pleuronectiformes include plaice and flounder. Examples of species belonging to the order Tetraodontiformes include pufferfish and filefish. Of these, species belonging to the order Scarabaeformes are preferred, with flying fish being particularly preferred.

[0013] The growth stage of the fish from which the fish meat is derived is not limited, and may be immature or adult, but adult meat is preferred. In general, immature fish are caught in small quantities and are expensive, and the prepared dashi is expensive. On the other hand, adult fish are poor in umami components compared to immature fish, and the flavor of the dashi prepared is inferior. In the present invention, by treating fish meat with an enzyme and then extracting the dashi, it is possible to inexpensively and efficiently prepare a dashi with excellent umami taste even when adult fish is used as the raw material. In addition, for the distinction between "adult fish" and "immature fish" in the present invention, the description in Chapter 15 "Fry, juvenile fish" of "Ichthyology" (edited by Yabe Mamoru et al., published by Koseisha Kouseikaku, 2017), especially the description on pages 180 to 181, can be referred to. That is, as described in this document, the growth stage of fish that are the source of "fish meat" is the stage after they reach a size large enough to be caught in fishing nets and become targets for capture; among such fish that are the source of "fish meat", fish that are at a stage before they have acquired reproductive capacity are defined as "immature fish", and fish that have acquired reproductive capacity are defined as "adult fish".

[0014] The fish may be subjected to the enzyme treatment in step (1) as an individual, or may be subjected to a pretreatment before being subjected to the enzyme treatment. Examples of the pretreatment include washing and cutting. The washing is a process for washing off dirt and inedible parts of the fish, and is usually, but not limited to, performed by immersing the fish in an aqueous medium such as fresh water or salt water, or spraying the fish with an aqueous medium. The cutting is a process for removing dirt and inedible parts of the fish and facilitating the processing and / or eating of the fish meat, and is usually, but not limited to, performed by cutting the fish with a cutting tool such as a blade. In particular, from the viewpoint of penetrating the enzyme into the fish meat in step (1) and efficiently carrying out the enzyme treatment, it is preferable to remove at least a part of the fish scales and skin by washing and / or cutting to expose the connective tissue of the fish, and then subject the fish to the enzyme treatment in step (1).

[0015] In the present invention, the type of enzyme is not particularly limited, but is preferably a hydrolase. Hydrolase means an enzyme that catalyzes a hydrolysis reaction and belongs to the EC3 group of the enzyme nomenclature. When using a hydrolase, the type is not particularly limited, but in the present invention, it is preferable to use one or more enzymes selected from peptidases and deaminases.

[0016] In the present invention, peptidase (which may be generally referred to as protease in the broad sense) refers to an enzyme belonging to the EC3.4 group of the enzyme nomenclature system, which has the activity of cleaving peptide bonds in the peptide chains of proteins and polypeptides. Examples of peptidases include endopeptidases and exopeptidases, and either may be used in the present invention. In addition, peptidases may be classified according to their optimum pH with the prefixes acidic, neutral, or alkaline (for example, "acid exopeptidase," "neutral aminopeptidase," "alkaline endopeptidase," etc.), but either may be used in the present invention.

[0017] In the present invention, an exopeptidase is a peptidase having an activity of cleaving a terminal amino acid from a peptide chain, and is roughly divided into aminopeptidases that cleave amino acids from the N-terminus of a peptide chain, and carboxypeptidases that cleave one residue at a time from the C-terminus side of a peptide chain, but either may be used in the present invention. Examples of aminopeptidases include aminopeptidases belonging to EC3.4.11 of the enzyme nomenclature, dipeptidyl-peptidases (dipeptidyl aminopeptidases) and tripeptidyl-peptidases (tripeptidyl aminopeptidases) belonging to EC3.4.14, and the like, but either may be used in the present invention. Examples of carboxypeptidases include peptidyl-dipeptidases (dipeptidylcarboxypeptidases) belonging to EC 3.4.15 of the enzyme nomenclature system, serine-type carboxypeptidases belonging to EC 3.4.16, metal carboxypeptidases belonging to EC 3.4.17, and cysteine-type carboxypeptidases belonging to EC 3.4.18, but any of these may be used in the present invention.

[0018] In the present invention, endopeptidase refers to a peptidase that has the activity of cleaving peptide bonds in a peptide chain to split the peptide chain. Examples of endopeptidase include serine endopeptidase (serine protease) belonging to EC 3.4.21 of the enzyme nomenclature, cysteine ​​endopeptidase (cysteine ​​protease) belonging to EC 3.4.22, aspartic acid endopeptidase (aspartic acid protease) belonging to EC 3.4.23, metal endopeptidase (metal protease) belonging to EC 3.4.24, and threonine endopeptidase (threonine protease) belonging to EC 3.4.25, but any of them may be used in the present invention.

[0019] In the present invention, the peptidase may be an endopeptidase, an exopeptidase, or a combination of an endopeptidase and an exopeptidase. However, from the viewpoint of increasing the amount of free amino acids, it is preferable to use at least an exopeptidase.

[0020] Specific examples of commercially available enzymes having exopeptidase and / or endopeptidase activity include Proteax, Bromelain F, Peptidase R, Samoase PC10F, Neurase F3G, Papain W-40, Pancreatin F, Protin SD-AY10, Protin SD-NY10, Protease A "Amano" SD, Protease M "Amano" SD, and Protease P "Amano" 3SD (all manufactured by Amano Enzyme Co., Ltd.), Accelazyme NP50,000, Brewer's Clarex, Fromase, Bakezyme B500, Bakezyme PPU95.000, MaxiPro AFP, MaxiPro BAP, MaxiPro CPP, MaxiPro FPC, MaxiPro NPU, MaxiPro PSP, and Maxylene (all manufactured by DSM Co., Ltd.), Orientase 10NL, Orientase 22BF, Orientase 90N, Orientase AY, Orientase OP, Tetrase S (A Feed), and Nucleisin (all manufactured by HBI Co., Ltd. and DSM Co., Ltd.), Denateam AP, Denateam CPOPEPRICH, and Denateam PM CSOFTER, Denapsin 2P, Bioprase SP-20FG, Bioprase XL-416F, and food-grade purified papain (all manufactured by Nagase ChemteX Corporation), Alcalase 2.4LFG, Neutrase 0.8L, Neutrase 1.5MG, Flavorzyme 1000L, Flavorzyme 500MG, and Protamex (all manufactured by Novozymes Japan Co., Ltd.), Aroase AP-10, Aroase NP-10, Aroase XA-10, Panchidase MP, Panchidase NP-2, Panchidase P, and protease YP-SS (all manufactured by Yakult Pharmaceutical Co., Ltd.), ADMIL (manufactured by Godo Shusei Co., Ltd.), cocrase-P granules and purified papain (both manufactured by Mitsubishi Chemical Foods Corporation), Sumiteam AP, Sumiteam FP, Sumiteam LP, Sumiteam LPL, and Sumiteam MP (all manufactured by Shin Nippon Chemical Industry Co., Ltd.), Meito Rennet and Meito Rennet Super (all manufactured by Meito Sangyo Co., Ltd.), and Magnax MT103 (manufactured by Rakuto Kasei Kogyo Co., Ltd.), any of which may be used in the present invention.

[0021] In the present invention, deaminase is an enzyme having an activity of removing an amino group. Examples of deaminases include adenylate deaminase (AMP deaminase) belonging to EC3.5.4.6 of the enzyme nomenclature, and any of them may be used in the present invention. Specific examples of commercially available enzymes having deaminase activity include Deamizyme G and Deamizyme 50000G (both from Amano Enzyme Inc.), and any of them may be used in the present invention.

[0022] In the present invention, the origin of the enzyme is not particularly limited, and the enzyme may be derived from any of microorganisms, plants, and animals, or may be a synthetic enzyme. In addition, in the present invention, the enzyme may be used alone or in any combination and ratio of two or more. When two or more enzymes are combined, the treatment with these enzymes may be performed simultaneously or separately.

[0023] The enzyme treatment in step (1) can be carried out by allowing the enzyme to act on fish meat that has been optionally subjected to pretreatment such as washing and cutting. The amount of enzyme used is not limited and may be appropriately selected depending on the type of enzyme, etc. As a non-limiting example, the enzyme aqueous solution in which the fish is immersed may be prepared and used at a concentration of, for example, 0.0001% by mass or more, or 0.0005% by mass or more, or 0.001% by mass or more, or at a concentration of, for example, 1.0% by mass or less, or 0.5% by mass or less, or 0.2% by mass or less, or 0.1% by mass or less. In addition, the enzyme activity (peptidase activity, etc., unit u) measured by a general method can be adjusted to be, for example, 0.05u / 100g or more, or 0.1u / 100g or more, or 0.5u / 100g or more, and for example, 2,000u / 100g or less, or 1,000u / 100g or less, or 500u / 100g or less, per 100g of the enzyme aqueous solution in which the fish is soaked.

[0024] From the viewpoint of the efficiency of the enzyme treatment, although there is no limitation, it is preferable to act the enzyme on the fish meat by immersing the fish meat in an enzyme solution in which the enzyme is dissolved in a solvent. The type of solvent is not particularly limited, and an appropriate solvent may be used depending on the type of enzyme, etc., but typically an aqueous solvent such as water, physiological saline, or a buffer solution can be used. The enzyme concentration of the solution is also not particularly limited, but it is preferable to appropriately adjust the concentration so that the enzyme in the above-mentioned preferred concentration range acts on the fish meat when the fish meat is immersed.

[0025] Alternatively, an extract directly prepared from a biological material containing an enzyme can be used as the enzyme solution for the enzyme treatment. Specifically, the biological material containing an enzyme is immersed in an aqueous medium such as water, either directly or after pretreatment such as crushing, and the enzyme is extracted by eluting it from the biological material into the aqueous medium. The biological material containing an enzyme is not particularly limited, and any biological material (e.g., microbial material, plant material, etc.) known to have peptidase or deaminase activity can be used. Examples include bacteria and fungi (e.g., Aspergillus oryzae fungi), fruits of seed plants (e.g., papaya, pineapple, kiwi, etc.), red algae (e.g., laver, etc.). The enzyme concentration or activity of the enzyme extract is not particularly limited, but is preferably adjusted to be approximately the same as the enzyme concentration or activity of the above-mentioned aqueous enzyme solution.

[0026] The pH during the enzyme treatment is not particularly limited as long as it is within the range in which the enzyme can act, but from the viewpoint of allowing the enzyme to act stably and efficiently, the pH is preferably within the range of the optimum pH of the enzyme used ±1.5, and more preferably within the range of the optimum pH ±1.0, and particularly preferably within the range of the optimum pH ±0.5. When immersing fish meat in an enzyme solution, the pH of the enzyme solution may be adjusted according to the optimum pH of the enzyme used. For example, when using a general neutral peptidase or neutral deaminase, the optimum pH is generally about 6.0 to 8.0, and the pH during the enzyme treatment is not limited, but is preferably, for example, 5.0 to 9.0, particularly 5.5 to 8.5, and further preferably 6.0 to 8.0.

[0027] The temperature during the enzyme treatment is not particularly limited as long as it is within a range in which the enzyme can act, but from the viewpoint of allowing the enzyme to act stably and efficiently, it is preferably within the range of the optimum temperature of the enzyme used ±15° C., and more preferably within the range of the optimum temperature ±10° C., and particularly preferably within the range of the optimum temperature ±5° C. In general, however, the temperature is not limited, and may be in the range of room temperature to a slightly higher temperature, for example, 10° C. or higher, 15° C. or higher, or 20° C. or higher, and for example, 80° C. or lower, 70° C. or lower, 60° C. or lower, 55° C. or lower, or 50° C. or lower.

[0028] The time for the enzyme treatment is not particularly limited and can be appropriately selected as long as the enzyme acts sufficiently on the fish meat, but generally, the time can be within a range of, for example, 1 minute or more, 5 minutes or more, or 10 minutes or more, and, for example, 60 minutes or less, 40 minutes or less, or 30 minutes or less, without being limited thereto.

[0029] The fish meat after the enzyme treatment in step (1) may be directly subjected to the extraction treatment in step (2), or may be subjected to various intermediate treatments. Examples of intermediate treatments that may be performed between the enzyme treatment in step (1) and the extraction treatment in step (2) include a heating treatment, a drying treatment, and the like.

[0030] The heat treatment is a treatment for heating the fish meat after the enzyme treatment in step (1). By subjecting the fish meat to such a heat treatment and thermally denaturing it, it may be possible to prevent the decomposition or decay of the fish meat, improve the preservability, or improve the aroma and flavor of the fish meat. The heating means is not particularly limited, and examples include heating in water (boiling, etc.), heating in oil (fried frying, etc.), baking (frying, grilling, etc.), and hot air heating. The heating temperature is not particularly limited and may be selected in consideration of the conditions of the heating means, etc., and may be, for example, 60°C or higher, or 80°C or higher, or 100°C or higher, and may be, for example, 300°C or lower, or 250°C or lower, or 200°C or lower. The heating time is also not particularly limited, and may be, for example, 1 minute or more, or 5 minutes or more, or 10 minutes or more, and may be, for example, 3 hours or less, 2 hours or less, or 1 hour or less.

[0031] The drying treatment is a treatment for drying the fish meat after the enzyme treatment in step (1) (or the fish meat that has been optionally heat-treated). By carrying out such a drying treatment to evaporate the water content of the fish meat, it may be possible to prevent the fish meat from decomposing or spoiling, thereby improving the storage stability, and to improve the aroma and flavor of the fish meat. The drying method is not particularly limited, and examples include heat drying, reduced pressure drying, and ventilation drying. The temperature during drying is not particularly limited and may be selected in consideration of the conditions of the drying method, etc., and generally can be, for example, 10°C or higher, or 20°C or higher, or 30°C or higher, and can also be, for example, 200°C or lower, or 150°C or lower, or 120°C or lower. The drying time is also not particularly limited, and can be, for example, 1 minute or more, or 5 minutes or more, or 10 minutes or more, and can be, for example, 3 months or less, 1 month or less, or 1 week or less. It is also possible to carry out the drying treatment simultaneously with the heat treatment.

[0032] The fish meat after the enzyme treatment in step (1) (or fish meat that has been optionally subjected to intermediate treatment such as heating or drying) is subjected to extraction treatment in step (2). The extraction treatment is not limited, but is usually carried out by contacting the fish meat with a suitable extraction solvent and extracting the components of the fish meat into the solvent. The means for contacting the fish meat with the solvent is not particularly limited, but examples include a technique of immersing the fish meat in the solvent and a technique of spraying the solvent onto the fish meat. Of these, the technique of immersing the fish meat in the solvent is preferred. The type of extraction solvent is not particularly limited, and an appropriate solvent may be used depending on the conditions such as the type of fish meat, but usually aqueous solvents such as water, physiological saline, and buffer solutions; organic solvents such as ethanol; oily solvents such as edible oil; etc. can be used.

[0033] The temperature during the extraction treatment is not particularly limited and may be selected in consideration of the conditions of the extraction means and the like, and may be, for example, 60° C. or higher, or 80° C. or higher, or 100° C. or higher, and may be, for example, 300° C. or lower, or 250° C. or lower, or 200° C. or lower. The time for the extraction treatment is also not particularly limited, and may be, for example, 1 minute or more, or 5 minutes or more, or 10 minutes or more, and may be, for example, 10 hours or less, 5 hours or less, or 1 hour or less.

[0034] The extract obtained by the extraction treatment in step (2) may be used as it is as a fish stock, or various post-treatments may be optionally applied. Examples of post-treatments include filtration, sterilization, etc. It is also possible to reduce the volume of the extract and concentrate it by drying, heating, vacuum drying, etc., or to volatilize the liquid components to produce a solid such as powder. All of these post-treatments are known, and the methods and conditions can be selected as desired. Concentrated or powdered stock can be reconstituted with any medium when consumed.

[0035] The fish meat stock obtained by the method of the present invention described above is excellent in various umami properties, such as the depth of umami (the strength of umami felt when the stock is held in the mouth) and the lingering umami (the lingering umami aftertaste after swallowing the stock), etc. In particular, as described above, adult fish have fewer umami components than juvenile fish, and there is a problem that even if a stock is prepared from adult fish, the flavor is inferior, but by using the method of the present invention to enzymatically treat fish meat and then extract the stock, it is possible to inexpensively and efficiently prepare a stock with excellent umami, even when adult fish is used as the raw material.

[0036] One aspect of the present invention relates to a fish stock obtained by the method of the present invention described above (provisionally referred to as "the stock of the present invention"). The fish stock of the present invention is superior in various umami properties compared to conventional fish stock extracted without enzyme treatment. The fish stock of the present invention can be consumed in any manner. As an example, it is possible to prepare soups for ramen, udon, soba, etc. by appropriately mixing the fish stock of the present invention with other ingredients, seasonings, additives, media, etc. EXAMPLES

[0037] The present invention will be described in more detail below with reference to examples. However, these examples are merely illustrative and are not intended to limit the present invention in any way.

[0038] Example 1: Preparation of a peptidase-treated grilled flying fish stock sample The head, bones, and internal organs of adult flying fish (170-250 mm long) were removed, and fillets were prepared. The fillets were then treated with peptidase (Protein A). (登録商標) The fish was immersed in an aqueous enzyme solution of Aspergillus oryzae (Amano Enzyme Co., Ltd., Aspergillus oryzae-derived, peptidase activity 1,400u / g, optimum pH 8, stable pH 5.0-9.0) (1g of enzyme was dissolved in 99g of purified water to prepare an aqueous solution of 1% concentration, and then 10g of the 1% aqueous solution was mixed with 190g of purified water to prepare an aqueous solution of 0.05%, final enzyme concentration 0.05%) and incubated at room temperature for 30 minutes. The fillets were removed from the peptidase solution, placed in an oven and baked at 280°C for 13 minutes, then transferred to a dryer and dried at 50°C for 17 hours to prepare a dried baked fish sample. The moisture value of the obtained dried baked fish sample was measured by the loss on drying test method and was 12%. 9 parts by mass of this dried baked fish sample was added to 100 parts by mass of boiling water at 95°C and heated for 30 minutes to perform extraction. The resulting extract was filtered to prepare a peptidase-treated grilled flying fish stock sample (the flying fish stock sample of Example 1). The resulting flying fish stock sample was vacuum-packed and stored frozen, and was thawed and used immediately before the sensory evaluation.

[0039] Comparative Example 1: Preparation of untreated grilled flying fish stock sample A non-enzyme-treated grilled flying fish stock sample was prepared in the same manner as in Example 1, except that the fillets were not treated with peptidase (flying fish stock sample of Comparative Example 1). The obtained flying fish stock sample was vacuum-packed and stored frozen, and was thawed and used immediately before the sensory evaluation.

[0040] Sensory evaluation A sensory test was conducted by seven evaluators who have experience in managing ramen shops and are skilled in distinguishing the flavor of soup stock, as follows: The prepared flying fish soup stock samples of Example 1 and Comparative Example 1 were heated to 60°C and given to each evaluator to taste, and the evaluators were then asked to evaluate the three items of (a) umami intensity, (b) umami aftertaste, and (c) overall evaluation, according to the following criteria.

[0041] (A) Thickness of umami The strength of the umami flavor felt when the sample was put in the mouth was relatively rated using the following scale of -3 to +3. +3: Significantly stronger than Comparative Example 1. +2: Stronger than Comparative Example 1. +1: Slightly stronger than Comparative Example 1. 0: Equivalent to Comparative Example 1. -1: Slightly weaker than Comparative Example 1. -2: Weaker than Comparative Example 1. -3: Significantly weaker than Comparative Example 1.

[0042] (a) Lingering umami flavor The lingering umami flavor of the dashi remaining after the sample was swallowed was evaluated relatively with the flying fish dashi samples of Comparative Example 1 being given a score of 0, and the flying fish dashi samples of Example 1 being given a score of -3 to +3 as follows. +3: Significantly stronger than Comparative Example 1. +2: Stronger than Comparative Example 1. +1: Slightly stronger than Comparative Example 1. 0: Equivalent to Comparative Example 1. -1: Slightly weaker than Comparative Example 1. -2: Weaker than Comparative Example 1. -3: Significantly weaker than Comparative Example 1.

[0043] (c) Overall evaluation The overall taste and aroma perceived upon tasting the samples were evaluated in relative terms, with the flying fish stock samples of Comparative Example 1 being given a score of 0, and the flying fish stock samples of Example 1 being given a score of -3 to +3 as follows. +3: Significantly better than Comparative Example 1. +2: Better than Comparative Example 1. +1: Slightly better than Comparative Example 1. 0: Equivalent to Comparative Example 1. -1: Slightly inferior to Comparative Example 1. -2: Inferior to Comparative Example 1. -3: Significantly inferior to Comparative Example 1.

[0044] The average scores of the seven evaluators for each evaluation item are shown below. When two-way analysis of variance was performed for each evaluation item and a test was performed at a significance level of 5%, the sample of Example 1 was rated significantly superior to the sample of Comparative Example 1 for each evaluation item.

[0045] [Table 1]

[0046] Amino acid composition analysis The free amino acid content of each of the prepared flying fish stock samples of Example 1 and Comparative Example 1 was analyzed by the Japan Food Analysis Center. The analysis results are shown in the graph in Figure 1. As is clear from the results of the graph in Figure 1, the flying fish stock sample of Example 1 had a significantly increased amount of various free amino acids compared to the flying fish stock sample of Comparative Example 1. Of course, there are various factors other than the amount of free amino acids that affect the depth of umami and aftertaste of flying fish stock, but it is presumed that one of the reasons why the flying fish stock sample of Example 1 showed excellent results in the sensory evaluation is the increase in the amount of such free amino acids. [Industrial Applicability]

[0047] The present invention can be widely applied to various food fields in which fish stock is used, and its utility value is extremely great.

Claims

1. A method for preparing a stock from fish meat, comprising the steps of: (1) A step of enzymatically treating fish meat with an aqueous enzyme solution having an enzyme concentration of 1.0% by mass or less; (2) a step of heating and / or drying the fish meat after the enzyme treatment in the step (1); and (3) A step of extracting stock from the fish meat after the heating and / or drying treatment of the step (2) The method includes:

2. 2. The method of claim 1, wherein the fish meat is meat of a fish selected from the order Garfish, Clupeformes, Mullet, Alfonsini, John Dory, Scorpaeniformes, Perciformes, Pleuronectiformes, and Tetraodontiformes.

3. The method according to claim 1, wherein the enzyme in step (1) is one or more selected from peptidases and deaminases.

4. The method according to claim 1 , wherein the extraction in step (3) is carried out in an aqueous medium.

5. A fish stock prepared by the method according to any one of claims 1 to 4.

6. A ramen soup comprising the fish stock according to claim 5.

7. A method for producing a processed fish meat product for extracting stock, comprising the steps of: (1) a step of enzymatically treating fish meat with an aqueous enzyme solution having an enzyme concentration of 1.0% by mass or less; and (2) A step of heating and / or drying the fish meat after the enzyme treatment in the step (1) The method includes:

8. A processed fish meat product for dashi extraction, produced by the method described in claim 7.

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