JP2004049131A - seasoning - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a seasoning having flavor similar to that obtained when a dried fish product obtained by using skipjack, mackerel, tuna, sardine, horse mackerel or the like as a raw material is put into the mouth, i.e. the seasoning having the dried fish product flavor; to provide a method for producing the seasoning; to provide a method for imparting the dried fish product flavor to food and drink by using the seasoning; and to provide the food and drink obtained by using the method. <P>SOLUTION: The seasoning contains a post-fermented tea leaf or an extract of the post-fermented tea leaf. The method for producing the seasoning, the method for imparting the dried fish product flavor to the food and drink by using the seasoning and the food and drink obtained by using the method are also provided. <P>COPYRIGHT: (C)2004,JPO

Description

【００１５】
専門パネル１０名により、コントロールの枯節風味の評価を４点として、これより枯節風味が弱いと感じる場合、より弱いと感じる場合、さらに弱いと感じる場合を、それぞれ、３点、２点および１点とし、強いと感じる場合、より強いと感じる場合、さらに強いと感じる場合を、それぞれ、５点、６点および７点として、７点評価法による官能検査を行った。
官能試験の結果、麺つゆ１および麺つゆ２の評価はそれぞれ、４．４点および４．５点であった。ｔ検定を行ったところ、この結果は危険率５％で、有意差のあるものであった。
この結果から示されるとおり、プアール茶茶葉抽出液を麺つゆに添加することにより、麺つゆにさらに枯節風味を付与することができる。
【００１６】
実施例２
粉砕したかつお荒節２ｇに１Ｌの水を加え、６０℃で６時間抽出し、ろ過して得られたろ液をかつお節抽出液とした。同様に、かつお荒節の代わりに、粉砕したかつお荒節２ｇおよび粉砕したプアール茶茶葉１．５ｇを用いて得られたろ液を、かつお節−プアール茶抽出液とし、粉砕したかつお荒節２ｇおよびウーロン茶茶葉１．５を用いて得られたろ液を、かつお節−ウーロン茶抽出液とした。これらの抽出液に濃度が０．６％（ｗ／ｖ）となるようにそれぞれ食塩を添加した。
専門パネル１３名により、かつお節抽出液の枯節風味の評価を４点として、これより枯節風味が弱いと感じる場合、より弱いと感じる場合、さらに弱いと感じる場合を、それぞれ、３点、２点および１点とし、強いと感じる場合、より強いと感じる場合、さらに強いと感じる場合を、それぞれ、５点、６点および７点として、７点評価法による官能試験を行った。
【００１７】
官能試験の結果、かつお節−プアール茶抽出液およびかつお節−ウーロン茶抽出液の枯節風味は、それぞれ４．７点および２．７点であった。
ｔ検定を行ったところ、かつお節−プアール茶抽出液の結果については危険率５％、かつお節−ウーロン茶抽出液の結果については危険率１％で有意な差があった。
この結果から示されるとおり、プアール茶茶葉とかつお節を混合して抽出することにより、枯節風味が増強されたかつお節抽出液を製造することができる。
実施例３
粉砕したかつお節２５０ｇ、プアール茶茶葉２００ｇに５９．５％エタノール８５０ｍｌと水２５０ｍｌを加え、４０℃で１時間撹拌を行う。さらに、食塩１００ｇ、上白糖３５ｇ、グルタミン酸ナトリウム１００ｇ、イノシン酸ナトリウム１０ｇを加えて混合し、該混合液をろ過する。得られたろ液を加熱殺菌し、調味料を製造する。
【００１８】
実施例４
第２表に示す組成を混合し、麺つゆを製造する。
【００１９】
【表２】

【００２０】
【発明の効果】
本発明により、枯節風味を有する調味料、該調味料の製造方法、該調味料を用いて飲食品に枯節風味を付与する方法、および該方法を用いて得られる飲食品を提供することができる。[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a seasoning, a method for producing a seasoning, a food or drink, and a method for imparting a dry-bodied flavor to a food or drink.
[0002]
[Prior art]
In the fish knots, there are unmolded rough nodes and moldy dead nodes. Withered to reduce moisture by adding mold and improve shelf life, but it has a rich fragrance and a unique richness that are not found in rough sections. Is also preferred and widely used. However, the production of dead nodes takes a long time since the production of dead nodes involves a mold attaching step. Therefore, the dead nodes are expensive and the production amount is small.
For this reason, it is inexpensive and large in quantity to provide the same flavor as when the dry-bodied sushi is contained in the mouth, that is, when giving the dry-sushi flavor to foods and drinks where the dry-sushi flavor is important, without using the dried sushi. In addition, the present invention can provide a food or beverage having a dead-end flavor.
Heretofore, as a method for imparting a dry-bodied flavor to foods and drinks, a method of producing a seasoning having a dry-bodied flavor by inoculating a broth of Aspergillus reepens strain derived from bonito into a cooked broth of Ara-bushi (Japanese Unexamined Patent Publication No. 327433) are known.
However, there is a demand for a method that can use a cheaper material than fish knots and more easily impart a knotty flavor to food and drink.
[0003]
[Problems to be solved by the invention]
An object of the present invention is to provide a seasoning having a dry season flavor, a method for producing the seasoning, a method for imparting a dry season flavor to food and drink using the seasoning, and a food and drink obtained using the method. It is in.
[0004]
[Means for Solving the Problems]
The present invention relates to the following (1) to (9).
(1) A seasoning containing post-fermented tea leaves or post-fermented tea leaves extract.
(2) The seasoning of (1) above, wherein the post-fermented tea leaf extract is an extract obtained by allowing post-fermented tea leaves and food materials to coexist in a solvent and extracting the same.
(3) The seasoning according to (1) or (2) above, wherein the post-fermented tea is Poor tea.
(4) The seasoning of (2) or (3) above, wherein the food material is seafood, meat, vegetables, mushrooms or a processed product thereof.
[0005]
(5) A food or drink comprising the seasoning of any one of (1) to (4).
(6) A method for producing a seasoning, comprising extracting co-fermented tea leaves and food materials together in a solvent.
(7) The method according to (6) above, wherein the post-fermented tea is Poor tea.
(8) The method according to (6) or (7) above, wherein the food material is seafood, animal meat, vegetables, mushrooms, or processed products thereof.
(9) A method for adding a seasoning to a food or drink, comprising adding the seasoning of any one of the above (1) to (4) to the food or drink.
[0006]
BEST MODE FOR CARRYING OUT THE INVENTION
In the present invention, the dead-bodied flavor refers to a flavor similar to the flavor obtained when a dry-bodied soup obtained from fish such as bonito, mackerel, tuna, sardine, horse mackerel is contained in the mouth.
Examples of the post-fermented tea include, for example, Puer tea, Toyama black tea, Ishizuchi black tea, Goishi tea, and the like.For example, Puyer tea and the like, a moldy odor, and those with little tea scent are preferably used. .
[0007]
Post-fermented tea leaves can be prepared by killing harvested tea leaves by heating and then fermenting them with mold or bacteria.
The post-fermented tea leaves may be used as they are, or may be used as a processed product obtained by physicochemical treatment.
Examples of the physicochemical treatment include drying by sun drying, ventilation drying, freeze drying, and the like, and pulverization by a blender, a homogenizer, a ball mill, and the like. Examples of the physicochemical treatment include a dried product and a pulverized product. And the like.
Examples of the extract of the post-fermented tea tea leaf include an extract that can obtain a substance related to the dry-season flavor from the post-fermented tea tea leaf by an extraction method such as solvent extraction.
As the solvent used for the solvent extraction, any solvent such as an aqueous medium or an organic solvent may be used as long as it can extract a substance involved in the dead-bowl flavor from the post-fermented tea leaves. The solvent may be used alone or as a mixed solvent obtained by combining a plurality of solvents.
[0008]
Examples of the aqueous medium include aqueous media such as water, an aqueous solution of an inorganic salt, and a buffer.
Examples of the water include tap water, distilled water, deionized water, pure water, and the like. Examples of the buffer include a phosphate buffer, a citrate buffer and the like. Examples of the inorganic salt in the aqueous inorganic salt solution include sodium chloride, potassium chloride, calcium chloride and the like.
Examples of the organic solvent include monohydric alcohols such as methanol, ethanol, propanol and butanol, and polyhydric alcohols such as propylene glycol and glycerol. Monohydric alcohols are preferable, and ethanol is preferable as the monohydric alcohol. Ethanol is particularly preferred from the viewpoint of use in foods and drinks.
[0009]
As the mixed solvent, for example, a water-containing monohydric alcohol is preferable, and the water content is preferably 90% (v / v) or less, more preferably 60% (v / v) or less.
For the solvent extraction, equipment used in ordinary solvent extraction, such as a stirrer, an ultrasonic generator, a reflux extractor, and a Soxhlet extractor, is used.
The amount of the solvent used for the solvent extraction is not particularly limited. For example, the solvent is used in an amount of 0.1 to 10000 parts by weight, preferably 1 to 2000 parts by weight, more preferably 5 to 100 parts by weight based on 1 part by weight of the post-fermented tea leaves. Perform using parts by weight. The extraction temperature is not particularly limited as long as the temperature is equal to or higher than the melting point of the solvent and equal to or lower than the boiling point, but is preferably 0 to 100 ° C, more preferably 20 to 80 ° C, and more preferably 0 to 200 ° C for the organic solvent. 20-80 ° C is more preferable. The extraction time is not particularly limited, but is preferably 1 minute to 1 year, more preferably 30 minutes to 3 months.
[0010]
In addition, at the time of the solvent extraction, the post-fermented tea leaves may be used as the post-fermented tea leaves extract in the same manner as described above, in which the post-fermented tea leaves and the food material coexist in the solvent.
As the food material, for example, fish and shellfish, animal meat, vegetables, mushrooms, or processed products thereof are used, and fish and shellfish or processed fish and shellfish are preferably used.
Processed products such as seafood, animal meat, vegetables, and mushrooms include dried products and salted products thereof, and dried products of seafood are preferably used. As the dried product of the fish and shellfish, fish knots of fish such as bonito, mackerel, tuna, sardine, horse mackerel and the like are preferably used, and dead nodes of these fish are particularly preferably used.
After the completion of the solvent extraction, an extract is obtained by a solid-liquid separation method such as filtration, and can be used as an extract. Further, the extraction residue obtained by the solid-liquid separation method may be further extracted with an extraction solvent, and this may be used as an extract.
[0011]
The extract of the post-fermented tea leaves in the present invention may be the extract obtained by further processing the extract using a solid-liquid separation method such as filtration, a concentration or drying method, a purification method, or the like.
As the concentration or drying method, a vacuum concentration method, a spray drying method, and a freeze drying method are suitably used.
In preparing the extract of the post-fermented tea leaves of the present invention, for example, an antioxidant, a preservative, or the like may be added, and the heating temperature may be adjusted in order not to inactivate the substances involved in the dry-boiled flavor.
The post-fermented tea leaves obtained above, the processed product of the post-fermented tea leaves, and the extract of the post-fermented tea leaves may be used as a seasoning of the present invention for imparting a dried-boiled flavor to foods and drinks as they are. Accordingly, various additives that can be used in foods and drinks such as seasonings, spices, inorganic salts, acids, amino acids, and nucleic acids may be added to form the seasoning of the present invention. Further, excipients such as soluble starch, dextrin, lactose and the like can be added to obtain the seasoning of the present invention having a liquid or granular form.
[0012]
By adding the seasoning of the present invention to food and drink, it is possible to obtain a food and drink with imparted or enhanced dead-end flavor. The food or drink may be any food or drink, and is preferably used for cooking or eating or drinking food and drink using fish knots or broth obtained using fish knots. Foods and drinks that use broth obtained by using fish knots during cooking or eating and drinking include, for example, noodle soup, soup, miso soup, and boiled soup. The fish knot may be either a rough knot or a dead knot.
The seasoning of the present invention is added to food or drink at any time during the manufacturing process of food or drink, during cooking of food or drink such as heating cooking, microwave cooking, vacuum cooking, or at any time after production or cooking. May be done.
The suitable amount of the seasoning of the present invention varies depending on the type and amount of the food or drink, but can be determined by a prior taste test or the like.
Hereinafter, embodiments of the present invention will be described with reference to examples.
[0013]
【Example】
Example 1
200 ml of a 55% aqueous ethanol solution was added to 25 g of the ground Pual tea leaves, extracted at 40 ° C. for 6 hours, and filtered. The obtained filtrate was used as an evaluation solution (1).
Evaluation liquid (2) was produced by the same method except that water was used instead of the 55% ethanol aqueous solution in the production process of evaluation liquid (1).
750 ml of water was added to 250 ml of the noodle soup having the composition shown in Table 1, and 5 ml of the evaluation solution (1) was further added to obtain a noodle soup containing the evaluation solution (1) (hereinafter, referred to as noodle soup 1). . Further, 750 ml of water was added to 250 ml of a noodle soup having the composition shown in Table 1, and 5 ml of an evaluation solution (2) was further added to prepare a noodle soup containing the evaluation solution (2) (hereinafter referred to as noodle soup 2). Obtained.
A noodle soup (hereinafter referred to as a control) was obtained in the same manner as in the noodle soup 1 except that 5 ml of a 55% aqueous ethanol solution was added instead of the evaluation solution (1).
[0014]
[Table 1]

[0015]
A panel of 10 experts rated the dry season flavor of the control as 4 points. Three points, two points, and one point indicate that the dry season flavor is felt weaker, weaker, or even weaker. The sensory test was performed by a 7-point evaluation method, where the user felt strong, felt stronger, and felt stronger, as 5, 6, and 7, respectively.
As a result of the sensory test, the evaluation of noodle soup 1 and noodle soup 2 was 4.4 point and 4.5 point, respectively. When a t-test was performed, the result was a significance level of 5%, which was significantly different.
As shown from the results, by adding the Pual tea tea leaf extract to the noodle soup, the noodle soup can be further imparted with a dried-boiled flavor.
[0016]
Example 2
1 L of water was added to 2 g of the ground bonito rough extract, extracted at 60 ° C. for 6 hours, and the filtrate obtained by filtration was used as a bonito extract. Similarly, the filtrate obtained using 2 g of ground bonito and 1.5 g of ground puar tea leaves instead of bonito is used as a bonito-puar tea extract, and 2 g of ground bonito and oolong tea are used. The filtrate obtained using the tea leaves 1.5 was used as a bonito-oolong tea extract. Salt was added to each of these extracts so that the concentration became 0.6% (w / v).
The expert panel 13 panelists rated the dried bonito flavor of the dried bonito extract as 4 points, and when the dry dried flavor was felt weaker, weaker, and even weaker, respectively, 3 points, 2 points and A sensory test was performed by a 7-point evaluation method, with 1 point, 5 points, 6 points, and 7 points when the person felt strong, felt stronger, and felt stronger, respectively.
[0017]
As a result of the organoleptic test, the dried bonito flavor of the dried bonito-poor tea extract and the dried bonito-oolong tea extract were 4.7 points and 2.7 points, respectively.
When t-test was performed, there was a significant difference in the risk factor of 5% for the result of the bonito-Puar tea extract and 1% for the result of the bonito-Oolong tea extract.
As shown from these results, by mixing and extracting Puer tea leaves and bonito, it is possible to produce a bonito extract with enhanced dead-node flavor.
Example 3
To 250 g of ground bonito and 200 g of Pual tea leaves, 850 ml of 59.5% ethanol and 250 ml of water are added, and the mixture is stirred at 40 ° C. for 1 hour. Further, 100 g of salt, 35 g of white sugar, 100 g of sodium glutamate, and 10 g of sodium inosinate are added and mixed, and the mixture is filtered. The obtained filtrate is sterilized by heating to produce a seasoning.
[0018]
Example 4
The compositions shown in Table 2 are mixed to produce noodle soup.
[0019]
[Table 2]

[0020]
【The invention's effect】
According to the present invention, it is possible to provide a seasoning having a dry season, a method for producing the seasoning, a method for imparting a dry season to a food or drink using the seasoning, and a food or drink obtained using the method. .

Claims (9)

A seasoning containing post-fermented tea leaves or post-fermented tea leaves extract. The seasoning according to claim 1, wherein the post-fermented tea leaf extract is an extract obtained by coexisting and extracting post-fermented tea leaves and food materials in a solvent. 3. The seasoning according to claim 1 or 2, wherein the post-fermented tea is Poor tea. The seasoning according to claim 2 or 3, wherein the food material is a seafood, a meat, a vegetable, a mushroom, or a processed product thereof. A food or drink comprising the seasoning according to any one of claims 1 to 4. A method for producing a seasoning, comprising extracting co-fermented tea leaves and food materials together in a solvent. 7. The production method according to claim 6, wherein the post-fermented tea is Poor tea. 8. The production method according to claim 6, wherein the food material is seafood, meat, vegetables, mushrooms, or processed products thereof. A method for adding a seasoning to a food or drink, wherein the seasoning according to any one of claims 1 to 4 is added to the food or drink.