CN101299932A - Method for production of fish sauce - Google Patents
Method for production of fish sauce Download PDFInfo
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- CN101299932A CN101299932A CNA200680040670XA CN200680040670A CN101299932A CN 101299932 A CN101299932 A CN 101299932A CN A200680040670X A CNA200680040670X A CN A200680040670XA CN 200680040670 A CN200680040670 A CN 200680040670A CN 101299932 A CN101299932 A CN 101299932A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
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Abstract
Disclosed is a fish sauce production method which can produce a fish sauce containing a large amount of a taste active ingredient and reduced in fishy odor, in a short period of time. The method comprises providing a mixture comprising a braised seafood meal other than internal organs, a syrup, a Koji mold and dietary salt as a raw material and performing the fermentation of the mixture. Also disclosed is a fish sauce produced by the method. Further disclosed is a fish sauce-containing seasoning agent which contains the fish sauce.
Description
Technical field
The present invention relates to petis, its production method and the flavoring that contains petis.
Background technology
Recently, waste material causes serious burden to environment, and wherein because burning causes the discharging of De bioxin, the urgent grade in waste material final disposal place becomes big problem.In order to address these problems, in Japan, come into effect " recycling the law (food recirculation method) that food circulates and originates " that purpose is the waste material (circulation source) that " reduce produce " and " minimizings/recycling " or " recirculation " of waste material is useful from calendar year 2001 about promotion.
Under the compulsory execution of food recirculation method, the food production that belongs to that all are annual to produce 100 tons or more waste materials, processing, economic entity wholesale or selling operation should have 20% or the implementation rate of above recirculation etc. before 2006.Under these circumstances, the seafood food processor who produces seafood food slurry or salt marsh dryed product also wishes to dispose effectively in the process as the fish of accessory substance generation or the discarded part of shellfish.Usually, the discarded part of fish or shellfish is used for fermenting and producing petis or fertilizer.
Petis is to be rich in amino acid whose natural flavouring, and amino acid is to decompose fish protein by the enzyme that is derived from the flesh of fish or zymogenous bacteria to produce.From the autumn fields county " Shottsuru " of making, be three kinds of famous main petis of Japan from " Ikanago-shoyu " in Noto area " Ishiri " that the squid liver as raw material makes and Kagawa county as the shark of raw material.In addition, recently, national food in vogue causes the demand trend as the petis of natural fermented flavoring increased day by day, and can find Thailand " Nam pla " and Vietnam " Nuoc mam " in the shop of mass selling usually.
Produce by the basis of carrying out petis: at 30 ℃ of flesh of fish that ferment/brewage, the mixture of soy sauce koji and salt 3 months to get off; Press filtration subsequently; Pasteurize; With remove sediment.Yet, use the fermentation that the petis production of this method needs 3 to 6 months/brewage the phase, and therefore be unsuitable for the disposal that food processing place waste part divides.Therefore, proposed to use the petis short-term production method (" using the new food research and development of fermentation technique " Agricultural Research Institute and aquatic products research institute) (non-patent literature 1) of soy sauce koji.This short-term production method is characterised in that: (1) point, use and removed the fish or the shellfish meat of the steaming of internal organ from it, therefore reduce lipid content, make and shorten the time of fermenting/brewageing and suppress development because the oxidisability that the lipid oxidation that produces in the fermentation/brewing process causes is become sour; With (2) point, kill spoilage organisms by steaming, and therefore can be with salinity than reducing about 5% usually.
Usually molasses are added in the fermentation medium the feasible growth (patent documentation 1 and 2) that promotes zymogenous bacteria.
Described in the patent documentation 3 molasses added technology in the soy sauce, however after significantly being different from the present invention who describes in detail, distinctive points is at sauce fermentation/add molasses after brewageing.In addition, described in the patent documentation 4 molasses are added technology in Tangyuan County's juice (soup stock), yet it is not directly related with the present invention.
Patent documentation 1:JP patent disclosure (Kokai) No.2004-298139A
Patent documentation 2:JP patent disclosure (Kokai) No.2004-248542A
Patent documentation 3:JP patent disclosure (Kokai) No.2000-333638A
Patent documentation 4:JP patent disclosure (Kokai) No.2000-279125A
Non-patent literature 1: (online) (search on August 18th, 2005) that Agricultural Research Institute and aquatic products research institute " use the petis short-term production method of soy sauce koji ", internet＜URL:http: //www.ari.pref.niigata.jp/nourinsui/seika04/katuyou/32/040 232ml.html 〉
Disclosure of the Invention
Petis has by the fishlike smell of raw material fish generation and the defective of salinity.In addition, traditional petis production has the problem that needs long-time section.
In addition, although above-mentioned short-term production method has shortened the production cycle, compare with common long-term production method, it has the low defective of taste active component content of generation.
The purpose of this invention is to provide and in interval in short-term, to produce the method that contains a large amount of taste active components and have the petis that reduces fishlike smell.
The present invention includes following invention.
(1) be used to produce the method for petis, it comprises provides mixture as raw material, and this mixture comprises the fish or the shellfish meat of the steaming except that internal organ, molasses, and song and salt, and carry out the fermentation of mixture.
(2) according to the method for (1), wherein said mixture contains for described fish of 100g or shellfish meat 5ml molasses at least.
(3) petis that produces by method according to (1) or (2).
(4) comprise following feature (a) and (b) at least one petis:
(a) pure content is 150mg/100ml or more; With
(b) value of acidity I be acidity II value 70% or higher.
(5) contain the flavoring of petis, it contains the petis of with good grounds (3) or (4).
The invention provides and in interval in short-term, to produce the method that contains a large amount of taste active components and have the petis that reduces fishlike smell.
This specification comprises disclosed part or all of content in the Japanese patent application No.2005-254720 specification, and it is the application's a priority text.
The best mode that carries out an invention
In the present invention, use the fish or the shellfish meat of the steaming except that internal organ.This is the problem that will produce the stink that rots because fish that use was not steamed or shellfish meat or internal organ will cause lipid oxidation in the sweat.The fish beastly that the fish of the steaming of use except that internal organ or shellfish meat can suppress to be caused by internal organ is smelt as of rotten fish and distinguishes the flavor of.Reduce lipid content by Steamed fish or shellfish meat before fermentation, can suppress generation because the oxidisability that the lipid oxidation that takes place in the fermentation/brewing process causes is become sour.Therefore in addition, killed putrefactivebacteria, and compared with usual way and salinity can be reduced approximately 5%, made to produce to have the petis that reduces salinity and become possibility by steaming.
In the present invention, term " fish or shellfish meat " also comprises (fleshed) skull of band meat of fish or shellfish and other bones etc.
Being used for the present invention's fish or shellfish meat can be from fresh fish or shellfish or as the fish that produces as accessory substance in filleting or the canned manufacture process or the discarded part (scrap part) of shellfish.The type of fish or shellfish does not have specific restriction, and the example comprises flying fish, yellow tail flounder, tuna, stripped tuna, shell-fish (as prawn and crab), and mollusk (as squid and octopus).
Usually, be used for fish or the shellfish meat that comprises the steaming except that internal organ of the present invention, molasses, mixture bent and salt also contains water.The addition of water does not have specific limited, although preferable range the described fish of every gram or shellfish meat 0.5 to 1.5ml (that is, with respect to described fish or shellfish meat 50% to 150% (v/w)).
Being used for molasses of the present invention can be common molasses.The molasses meaning is from sugarcane, remaining syrup like liquid sugar after the sugared crystallization in the process of production such as beet sugar, and it is the accessory substance that obtains in the sugared production process.Because the interpolation of molasses has promoted fermentation, the short-term production of petis becomes possibility, has guaranteed the improvement of maturity and taste simultaneously.In addition, covered the stench flavor of fish by molasses.The addition of molasses does not have specific limited, is 100 mass parts although preferably suppose described fish or shellfish meat, and then it is at least 5 mass parts.The upper limit does not have specific limited, and the example is 30 mass parts or still less, supposes that described fish or shellfish meat are 100 mass parts.More preferably, to be the described fish of every 100g or shellfish meat be 5ml at least to the addition of molasses, and preferred especially 1 to 30ml.
The song that is used for the present invention is soy sauce koji or miso song normally, preferred especially soy sauce koji.For example, by the mould song is seeded in the soybean or wheat of steaming and toasting as aspergillus oryzae (Aspergillus oryzae) and Aspergillus sojae (Aspergillussojae), then cultivate the mould song and obtain soy sauce koji.Bent addition does not have specific limited, although with respect to fish except that internal organ or shellfish meat, and as discarded part, preferred 10% to 50% (w/w), more preferably 20% to 30% (w/w), especially preferably about 25% (w/w).
The addition of salt does not have specific limited, although with respect to water, and preferred 5% to 15% (w/w), more preferably 10% to 15% (w/w).When water volume was set at standard, the addition of salt was preferred 5% to 15% (w/v), more preferably 10% to 15% (w/v).
For example, can be at 20 ℃ to 40 ℃ (preferred 35 ℃) with above-mentioned fish or the shellfish meat of comprising, molasses, 7 to 21 days (preferred 14 days) are carried out in the fermentation of the mixture of song and salt.
The petis that obtains by method of the present invention has exhilarating local flavor, has the stench flavor of fish of reduction and maturity and the taste that improves.
The petis that obtains by method of the present invention contains the alcohol of 150mg/100ml or more content, more preferably 200mg/100ml or more, most preferably 240mg/100ml or more usually.The upper limit of alcohol content does not have specific limited, although be generally 2500mg/100ml or still less.Inferring that the stench flavor of fish is subjected to covering is because high relatively pure content value like this.Pure content (mg/100ml) meaning among the present invention is the value that obtains by the following method: the 10ml sample is accepted steam distillation, with the volume-adjustment of the distillate that therefore obtains to 100ml, by the pure content in the described 10ml distillate in method for oxidation measurement volumes adjusting back, and the pure content that will record is converted into the content (mg) of every 100ml petis sample.Carry out method for oxidation by following program.10ml N/5 potassium bichromate and the concentrated sulfuric acid of 10ml are added the described distillate of the adjusted 10ml of volume that places conical flask.Flask is clogged and leaves standstill 1 hour with aluminium foil.After leaving standstill in 1 hour, add 70ml distilled water, also added 6.5ml 8% KI.After this carry out titration with the N/10 hypo solution immediately.After titration begins, when being with beige orange appearance, add 1% starch of about 0.5ml, carry out titration then until the purple disappearance that produces by starch-iodine reaction.Time set during with light blue the appearance is a terminating point.List of references: Kazuo HIGASHI; BrewingAnalysis " Fermentation and Brewing I ", Korin Publishing, Tokyo, Japan, 2002, pp.313-382.
The value that the petis that the present invention obtains is characterised in that acidity I normally acidity II value 70% or higher, preferred 75% or higher.The upper limit of the ratio of the value of the value of acidity I and acidity II does not have specific limited, although be generally 99% or lower.High more ratio reflects that the concentration of organic acid and acidic amino acid is high more in the petis.The concentration of inferring high more organic acid and acidic amino acid is favourable for suppressing the stench flavor of fish.At this, term " acidity I " meaning is the titer (ml) that the mixture of 10ml petis and 40ml water is adjusted to the 1/10N NaOH of pH7.0 needs.Term " acidity II " meaning is that the described petis that will be adjusted to pH7.0 is adjusted to further titer (the ml) (list of references: Kazuo HIGASHI of the 1/10N NaOH of needs of pH8.3; Brewing Analysis " Fermentation and Brewing I ", Korin Publishing, Tokyo, Japan, 2002, pp.313-382).
With petis of the present invention and such as Tangyuan County's juice, spice increases sweet carbohydrate according to flavoring method for producing commonly used, vinegar, and acid, the material combination of drinks (liquor) and other flavorings prepares the flavoring that contains petis of the present invention.
Juice meaning in Tangyuan County is by use hot water, and the common dried fillet of one or more types of extraction such as alcohol are as dried stripped tuna sheet, do Souda stripped tuna sheet, dried tuna sheet, dried mackerel sheet, dried Jurel fillet, dried sardine sheet, or its chip, or for example, by dry sardine, the fish of boiling dry that mackerel, Jurel fish etc. make and common Tangyuan County juice of obtaining.In addition, can use marine alga such as sea-tangle or mushroom Tangyuan County's juice as required as mushroom (Shiitake).In addition, can also use various extracts as required, as the seafood delights extract, yeast extract, beef extract and vegetable extract.
The example of spice comprises garlic, onion, and wild marjoram, thyme, Salvia japonica, ginger, hot red pepper, capsicum, allspice, cloves, nutmeg and cardamom, and can use wherein one or more types.In addition, can also use good to eat herbaceous plant as required, as ginger, garlic, green pepper, Japanese sweet basil, parsley, Chinese leek and Japanese Bupleurum Chinese.
Increase sweet carbohydrate and can be used any in those of common flavoring.The example comprises sugar (sugar), maltose, fructose, liquid sugar, glucose, starch molasses, dextrin and starch.Increase sweet carbohydrate and also can comprise sugar alcohol, as D-sorbite and maltitol.In addition, also can suitably use sweet sake (sake), contain the sweet flavoring of alcohol etc.Can also use sweetener as required, as glycyrrhizin, stevioside and Aspartame.These increase sweet carbohydrate can be separately or in conjunction with multiple use.
In addition, as required, can also use protein hydrolysate separately or in conjunction with polytype; Salt; Based on amino acid whose flavoring, as glycine and sodium glutamate; Based on the flavoring of nucleic acid, as Sodium Inosinate and sodium guanylate; With the flavoring that taste is provided, as sodium succinate.
In addition, as required, can use one or more acidulants, as vinegar, fruit juice, citric acid, malic acid, tartaric acid, lactic acid and acetic acid.
In addition, as required, one or more raw materials be can use, drinks such as sake and grape wine comprised, the flavoring of fermentation, as the edible oil of rapeseed oil and sesame oil, various natural gum, emulsifying agent, spices and colouring agent.
By will being mixed with aforesaid other raw materials by the petis of the present invention that said method produces, then pasteurize (for example, under 80 ℃ condition heat sterilization 10 minutes) obtains the flavoring that contains petis of the present invention.
The flavoring that contains petis of the present invention has favourable local flavor, and it has Tangyuan County's juice fragrance, spices fragrance of improvement or the like.
Hereinafter the present invention is described in more detail, although scope of the present invention is not limited thereto with reference to following embodiment.
Embodiment 1
As flesh of fish material, can use discarded part as the flying fish of by-product in the flying fish process, take out internal organ and steamed (can be called hereinafter, " discarded part " simply) from it.
Prepare song used among the embodiment by following program.(1) dried soybean was soaked 1 day in the water of two volumes.(2) soak after, soybean got rid of moisture content and steamed 75 minutes at 105 ℃ to 115 ℃.(3) after the steaming, make the soybean cooling until 40 ℃ or lower.(4) after the cooling, will wherein mix and the hard wheat flour of the baking of soybean same amount, and add mould song (by Bioc K.K., Super Violet supply) and mixing therein with respect to soybean content 0.033%.(5) after the mixing, mixture was placed 12 hours at 32 ℃, placed 6 hours at 28 ℃ subsequently, placed 54 hours at 26 ℃ subsequently again.
By Shiko-Sugar Co., the Nakatane Plant of Ltd makes used molasses among the embodiment.
Mix discarded part with the ratio shown in the table 1, water, salt, bent and molasses obtain raw mix.Test group 1 is a contrast test group, does not add molasses, and test group 2 is that the test group and the test group 3 that contain 5% molasses (v/w is with respect to discarded part) are the test groups that contain 20% molasses (v/w is with respect to discarded part).
[table 1]
By the following above-mentioned raw mix of program fermentation.The coarse crushing product of the discarded part of 500g was steamed 15 minutes at 105 ℃ to 110 ℃, and make its cooling until 40 ℃ or lower (hereinafter, the product that obtains being called " the discarded portion of product that steamed ").Add 40 ℃ of salt solution with the discarded portion of product same amount of steaming, salt content is 15% (w/w) (75 restrain salt/500ml water) of the discarded portion of product that steamed.The molasses adding of scheduled volume is contained in the test group of molasses.In addition, add 125g therein and equal the bent of discarded portion of product content that 25% (w/w) steamed and mix, then 35 ℃ of fermentations 14 days.At the 14th day, resulting product 85 ℃ of pasteurizes 15 minutes, and is filtered and to obtain petis.
The representative petis sample that obtains is accepted sensory evaluation and amino acid analysis.
The condition of sensory evaluation: 18 group member (men of 7 two teens, the woman of 6 two teens, the man of 2 quadragenarian men and 3 five teens) tastes the petis of each test group, estimate " the stench flavor of fish " with 5 levels (from 1 to 5: high more point means that the degree of each project is strong more), " maturity ", the intensity of " taste " and " petis fragrance ".Calculate and the mean value of all group members' marking relatively.
The condition of amino acid analysis: remove the protein in the sample, and be adjusted to pH2.2 with 1N NaOH and carry out amino acid analysis, use amino acid analysis system (Shimadzu Corporation).Na-type analysis post (Shim-pack Amino-Na, Shimadzu Corporation) is used as pillar.The mobile phase kit Na-type that will be used for amino acid analysis (Shimadzu Corporation) is as mobile phase.
Shown the result in table 2 and the table 3.
[table 2]
The result of sensory evaluation
| Test group 1 (not having molasses) | Test group 2 (containing 5% molasses) | Test group 3 (containing 20% molasses) | |
| The stench flavor of fish | 4.1 | 3.0 | 2.1 |
| Maturity | 2.3 | 2.7 | 3.3 |
| Taste | 2.2 | 2.8 | 3.7 |
| Petis fragrance | 2.0 | 2.4 | 3.6 |
[table 3]
The result of amino acid analysis
-: do not detect
As shown in table 2, molasses are added suppressed the stench flavor of fish in the raw material of fermentation and improved maturity, taste and fragrance in the petis that is obtained.In addition, as shown in table 3, molasses are added the amino acid that has changed in the petis that is obtained in the raw material of fermentation and form.Especially, serine content is significantly changed.
Embodiment 2
Prepared petis, and measured total sugar content, content of reducing sugar, pure content and titrable acidity (acidity I and acidity II) with different material composition.
The raw mix that has shown each petis in the table 4.
[table 4]
As " the discarded part of raw material fish ", use the discarded part of flying fish in the present invention 1 to 3 and the contrast 1, use the discarded part of yellow tail flounder among the present invention 4, use the discarded part of stripped tuna among the present invention 5 among the discarded part of use tuna and the present invention 6.At this, term " the discarded part of raw material fish " refers to the discarded part of every kind of raw material fish, and it is to produce as accessory substance in the production process of fish, removes internal organ from it and also steams.
In this embodiment, use with embodiment 1 in used those identical songs and molasses.
Same program with embodiment 1 has the petis sample that the raw mix of forming shown in the table 4 obtains the present invention 1 to 6 and contrast 1 by fermentation.
Add the petis sample (20% molasses of flying fish soy sauce+adding) for preparing contrast 2 in the sample of contrast 1 by molasses with 20% (v/v) amount.
Add the petis sample (20% molasses) for preparing contrast 3 in the distilled water by molasses with 20% (v/v) amount.
Sample is removed the content of reducing sugar (list of references: Masaru IIZUKA, Kimiaki FURUICHI of measuring each petis sample behind the deproteinize by the Somogyi-Nelson method; Analytical Methods of Glucides " Science of Glucides ", AsakuraPublishing, Tokyo, Japan, 2000, pp.31-48).With hydrochloric acid with the sample hydrolysis, neutralization and remove deproteinize after, measure total sugar content by the Somogyi-Nelson method.
Measure the pure content of each petis sample by following program.Alcohol content (mg/100ml) meaning is the value that obtains by the following method: the 10ml sample is accepted steam distillation, with the volume-adjustment of the distillate that therefore obtains to 100ml, by the pure content in the described 10ml distillate in method for oxidation measurement volumes adjusting back, and the pure content that will record is converted into the content (mg) at every 100ml petis sample.Carry out method for oxidation by following program.10mlN/5 potassium bichromate and the concentrated sulfuric acid of 10ml are added the described distillate of the adjusted 10ml of volume that places conical flask.Flask is clogged and leaves standstill 1 hour with aluminium foil.After leaving standstill in 1 hour, add 70ml distilled water, also added 6.5ml 8% KI.After this carry out titration with the N/10 hypo solution immediately.After titration begins, when being with beige orange appearance, add 1% starch of about 0.5ml, carry out titration then until the purple disappearance that produces by starch-iodine reaction.Time set during with light blue the appearance is a terminating point.(list of references: Kazuo HIGASHI; Brewing Analysis " Fermentation and Brewing I ", Korin Publishing, Tokyo, Japan, 2002, pp.313-382.
Measure the acidity I and the II of each petis sample by following program.The 10ml sample is added 40ml distilled water, with the acid-base titration of following stirring of its acceptance with 1/10N NaOH.The titer (ml) that is adjusted to 1/10 NaOH of pH7.0 needs is called acidity I, and the titer (ml) that pH7.0 is adjusted to further 1/10 NaOH that needs of pH8.3 is called acidity II.Titrable acidity is the summation of acidity I and II.
Shown the result who measures in the table 5.
[table 5]
The blank column meaning is not measure.
Measurement about sugared content, molasses by adding 20% before the flying fish sauce fermentation, the sample that carries out the present invention 2 of sweat acquisition then demonstrates 9.6mg/ml content of reducing sugar and 9.9mg/ml total sugar content, and demonstrates 40.3mg/ml content of reducing sugar and 13.3mg/ml total sugar content by the sample of the contrast 2 of adding 20% molasses acquisition behind the flying fish sauce fermentation.Because the former demonstrates significantly reduced value for content of reducing sugar and total sugar content, infer sugar in the molasses as the nutrient source of the mould song in the sweat.
About pure content, the present invention 1 to 6 sample demonstrates and is significantly higher than those pure content of contrast 1 to 3 sample.The adding of inferring molasses causes the generation of a large amount of alcohol in the sweat, and this obtains the coverage to the stench flavor of fish.
About acidity, the ratio that the present invention 1 to 6 sample demonstrates the value of the value of the acidity I that has and acidity II is higher than those of sample of contrast 1 to 3.Because acidity I reflects the content of organic acid and acidic amino acid, and acidity II reflects the content of neutral amino acid and basic amino acid, be appreciated that then the present invention 1 to 6 sample is compared with control sample, contain a large amount of organic acids and acidic amino acid.Inferring the stench flavor of fish that petis of the present invention has a reduction is because the existence of a large amount of organic acids and acidic amino acid.
Embodiment 3
In embodiment 3, by molasses being added the petis that obtains in the raw mix and comparing by glucose is added between the petis that obtains in the raw mix.Test by following program.
The coarse crushing thing of the discarded part of 500g was steamed 15 minutes at 105 ℃ to 110 ℃, and make its cooling until 40 ℃ or lower.Add 40 ℃ of salt solution with the discarded portion of product same amount of steaming, salt content is 15% (w/w) (75 restrain salt/500ml water) of the discarded portion of product that steamed.The molasses of discarded portion of product or the glucose that will equal the steaming of 20% (w/w) add wherein, then 35 ℃ of fermentations 14 days.At the 14th day, resulting product 85 ℃ of pasteurizes 15 minutes, and is filtered and to obtain petis.It is 1 identical that test group 1 and the test among the embodiment 1 are organized, and promptly is not add the contrast test group that molasses do not add glucose yet, and test group 2 is the test groups of having added glucose before fermentation, and test group 3 is the test groups of having added molasses before fermentation.
Each petis that obtains is accepted sensory evaluation.
The condition of sensory evaluation: estimate by 13 group members (man of 7 two teens, the woman of 4 two teens and 2 quadragenarian men).They have tasted the petis of each test group, estimate " the stench flavor of fish ", " maturity ", " taste ", the intensity of " enrichment " and " petis fragrance " with 5 levels (from 1 to 5: high more point means that the degree of each project is strong more).Calculate and the mean value of all group members' marking relatively.Shown the result in the table 6.
[table 6]
The result of sensory evaluation
| Test group 1 (no molasses do not have glucose yet) | Test group 2 (containing 20% glucose) | Test group 3 (containing 20% molasses) | |
| The stench flavor of fish | 4.4 | 3.6 | 2.5 |
| Maturity | 2.4 | 2.9 | 3.5 |
| Taste | 2.5 | 2.8 | 3.7 |
| Petis fragrance | 2.0 | 2.8 | 3.6 |
As shown in table 6, in the situation of adding glucose, compare with the situation that does not have to add, suppressed the stench flavor of fish of petis, and maturity, taste and petis fragrance have improved some slightly.In adding the situation of molasses, with add glucose those compare, it is more to show that the stench flavor of fish has reduced, and finds maturity, taste and petis fragrance further improve.
All publications that this paper quotes, patent and patent application are incorporated herein by reference with its integral body at this.
Claims (5)
1. produce the method for petis, it comprises provides a kind of mixture as raw material, and this mixture comprises the fish or the shellfish meat of the steaming except that internal organ, molasses, and song and salt, and carry out the fermentation of this mixture.
2. according to the process of claim 1 wherein that described mixture contains for described fish of 100g or shellfish meat the molasses of 5ml at least.
3. pass through petis according to the method generation of claim 1 or 2.
4. petis, it comprise following feature (a) and (b) at least one, wherein:
(a) pure content is 150mg/100ml or higher; With
(b) value of acidity I be acidity II value 70% or higher.
5. the flavoring that contains petis, it contains the petis of with good grounds claim 3 or 4.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP254720/2005 | 2005-09-02 | ||
| JP2005254720 | 2005-09-02 | ||
| PCT/JP2006/317320 WO2007026871A1 (en) | 2005-09-02 | 2006-09-01 | Method for production of fish sauce |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101299932A true CN101299932A (en) | 2008-11-05 |
| CN101299932B CN101299932B (en) | 2012-08-29 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200680040670XA Expired - Fee Related CN101299932B (en) | 2005-09-02 | 2006-09-01 | Method for production of fish sauce |
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| Country | Link |
|---|---|
| JP (1) | JP4876259B2 (en) |
| CN (1) | CN101299932B (en) |
| WO (1) | WO2007026871A1 (en) |
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| CN102793140A (en) * | 2012-08-10 | 2012-11-28 | 广东兴亿海洋生物工程有限公司 | Novel saccharification-fermentation flavor fish sauce and preparation method thereof |
| CN103932159A (en) * | 2014-04-10 | 2014-07-23 | 福建新华东食品有限公司 | Preparation method of crab sauce |
| CN104012935A (en) * | 2014-06-19 | 2014-09-03 | 南京麦思德餐饮管理有限公司 | Processing method of fish sauce |
| CN104643009A (en) * | 2014-06-18 | 2015-05-27 | 刘之源 | Preparation method for fish sauce |
| CN105341870A (en) * | 2015-12-04 | 2016-02-24 | 广州聚注专利研发有限公司 | Preparation method of soybean sauce and soybean sauce prepared therefrom |
| CN107510029A (en) * | 2017-07-19 | 2017-12-26 | 安徽王家坝生态农业有限公司 | A kind of processing method of flavor grass carp sauce |
| CN114304579A (en) * | 2021-12-30 | 2022-04-12 | 广东海洋大学 | Preparation method of Pinctada martensii shellfish meat seasoning base material and product thereof |
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| JP5240943B2 (en) * | 2007-03-30 | 2013-07-17 | 国立大学法人 鹿児島大学 | Method for producing fish soy sauce with reduced fish odor and improved flavor |
| JP5272262B2 (en) * | 2008-03-26 | 2013-08-28 | 株式会社河久 | Method for producing fish soy sauce |
| CN101601459B (en) * | 2008-06-10 | 2012-10-03 | 广东海洋大学 | Method for preparing and applying fish gravy quickly-brewed sauce |
| KR101768741B1 (en) | 2013-11-29 | 2017-08-16 | 씨제이제일제당 (주) | Manufacturing method of fish sauce and fish sauce prepared therefrom |
| KR102654166B1 (en) * | 2021-06-25 | 2024-04-03 | 민난홍 | Fish sauce and its manufacturing method |
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| JPH0669387B2 (en) * | 1987-05-12 | 1994-09-07 | 協和醗酵工業株式会社 | Process for producing S-adenosylmethionine |
| JP2695180B2 (en) * | 1987-10-08 | 1997-12-24 | 協和醗酵工業株式会社 | Method for producing ascorbic acid-2-phosphate |
| JPH01231844A (en) * | 1988-03-10 | 1989-09-18 | Kunii Nakada | Storage of raw meat and feed using the stored meat |
| JPH0779731A (en) * | 1993-09-17 | 1995-03-28 | Sanei Gen F F I Inc | Method for improving flavor of fermented food |
| JPH089985A (en) * | 1994-07-01 | 1996-01-16 | Kyowa Hakko Kogyo Co Ltd | Production of thiamine diphosphoric acid |
| JP3491475B2 (en) * | 1996-12-11 | 2004-01-26 | 味の素株式会社 | Method of producing seafood extract seasoning with rich body taste |
| JPH11137207A (en) * | 1997-11-07 | 1999-05-25 | Shokuhin Sangyo Kankyo Hozen Gijutsu Kenkyu Kumiai | Fish-based seasoning and its production |
| JPH11221043A (en) * | 1998-02-09 | 1999-08-17 | Riken Vitamin Co Ltd | Production of reduced salt autolyzed fish soy |
| JP2000333638A (en) * | 1999-05-27 | 2000-12-05 | Kikkoman Corp | Soy sauce and liquid seasoning containing soy sauce |
| JP2001136933A (en) * | 1999-11-11 | 2001-05-22 | Sanpo Kk | Fermentation processed food and method for producing the same |
| JP2004248542A (en) * | 2003-02-19 | 2004-09-09 | Seiji Yamaji | Low viscousity molasses for culturing useful microorganism group |
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- 2006-09-01 WO PCT/JP2006/317320 patent/WO2007026871A1/en active Application Filing
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102793140A (en) * | 2012-08-10 | 2012-11-28 | 广东兴亿海洋生物工程有限公司 | Novel saccharification-fermentation flavor fish sauce and preparation method thereof |
| CN102793140B (en) * | 2012-08-10 | 2013-08-07 | 广东兴亿海洋生物工程有限公司 | Novel saccharification-fermentation flavor fish sauce and preparation method thereof |
| CN103932159A (en) * | 2014-04-10 | 2014-07-23 | 福建新华东食品有限公司 | Preparation method of crab sauce |
| CN103932159B (en) * | 2014-04-10 | 2015-05-20 | 福建新华东食品有限公司 | Preparation method of crab sauce |
| CN104643009A (en) * | 2014-06-18 | 2015-05-27 | 刘之源 | Preparation method for fish sauce |
| CN104012935A (en) * | 2014-06-19 | 2014-09-03 | 南京麦思德餐饮管理有限公司 | Processing method of fish sauce |
| CN105341870A (en) * | 2015-12-04 | 2016-02-24 | 广州聚注专利研发有限公司 | Preparation method of soybean sauce and soybean sauce prepared therefrom |
| CN107510029A (en) * | 2017-07-19 | 2017-12-26 | 安徽王家坝生态农业有限公司 | A kind of processing method of flavor grass carp sauce |
| CN114304579A (en) * | 2021-12-30 | 2022-04-12 | 广东海洋大学 | Preparation method of Pinctada martensii shellfish meat seasoning base material and product thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101299932B (en) | 2012-08-29 |
| JPWO2007026871A1 (en) | 2009-03-12 |
| JP4876259B2 (en) | 2012-02-15 |
| WO2007026871A1 (en) | 2007-03-08 |
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