JP2001025373A - Fish sauce seasoning - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a fish sauce seasoning containing reduced rate of a monosaccharide of water-soluble saccharides, capable of enhancing taste, having suppressed fish odor and containing no insoluble material even in an unfiltered state by formulating a yeast extract in a specific proportion with a fish sauce. SOLUTION: The objective fish sauce seasoning is obtained by formulating 1-40% product prepared by treating a raw material yeast with a lytic enzyme, a protease, a nuclease, a deaminase, or the like, as a yeast extract with a fish sauce. The fish sauce seasoning has a taste extremely enhanced because of the content of a monosaccharide in a water-soluble saccharides reduced to <=40%, preferably <=20%, and no precipitation caused by mixing, suppressed stink, or the like, of fish, synergistic effect of the taste maximumly exhibited by the formulation, and no insoluble material even in an unfiltered state.

Description

【発明の詳細な説明】DETAILED DESCRIPTION OF THE INVENTION

【０００１】[0001]

【発明の属する技術分野】本発明は、魚醤油を主成分と
した調味料に関し、詳しくは酵母エキスを配合すること
により呈味性が増強されかつ風味が改善された魚醤油調
味料に関する。更に詳しくは、魚醤油に配合及び配合後
保存しても沈殿を生じない酵母エキスを配合し、配合に
よる呈味相乗効果が最大に発揮された魚醤油調味料に関
する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a seasoning containing fish soy as a main component, and more particularly to a fish soy seasoning which has enhanced taste and improved flavor by incorporating a yeast extract. More specifically, the present invention relates to a fish soy sauce seasoning in which a yeast extract that does not produce a precipitate even when blended and preserved after being blended with fish soy sauce is used, and the flavor synergistic effect of the blend is maximized.

【０００２】[0002]

【従来の技術】魚醤油は、日本古来のものも一部ある
が、その殆どは東南アジア等において一般的に使用され
ている基本調味料であり、今日、エスニック系の料理以
外にも徐々に使用が広がっている調味料である。2. Description of the Related Art Some fish soy sauces have been used since ancient times in Japan, but most of them are basic seasonings commonly used in Southeast Asia and other countries. Is a seasoning that is spreading.

【０００３】魚醤油は魚を原料として、魚自身の酵素で
自己消化を行うか、市販酵素により分解して作られたも
ので、大豆、小麦を原料とした醤油に比べ、分解率や遊
離のアミノ酸含量が高く、特にグルタミン酸やアラニ
ン、シスチンなどの呈味性のアミノ酸が多いことが特徴
である。[0003] Fish soy sauce is made by using fish as a raw material, either by self-digestion with the enzyme of the fish itself, or by decomposing it with commercially available enzymes. It is characterized by a high amino acid content, and in particular, a large amount of tasty amino acids such as glutamic acid, alanine, and cystine.

【０００４】しかしながらこのような魚醤油の優れた呈
味性に拘わらず、原料及び工程に由来する独特の魚臭が
使用上の制約となっており、臭いを軽減させる手段とし
て、麹菌を作用させる方法等が提案されており、また酵
素分解を利用した、東南アジア産の従来品より臭いの少
ない商品が販売されている。また、酵母エキスを添加す
ることにより魚臭さを改良する方法（特開平１０−２７
１９７５）も提案されており、酵母エキスを配合した商
品（エムジーシーマリナージ（株）、マリナージＰ等）
が販売されている。However, despite the excellent taste of fish soy sauce, the unique fish odor derived from raw materials and processes is a restriction on use, and as a means for reducing the odor, koji mold is used. Methods and the like have been proposed, and products that use enzymatic decomposition and have less odor than conventional products from Southeast Asia have been sold. Also, a method for improving fish odor by adding a yeast extract (JP-A-10-27)
1975) has also been proposed, and products containing yeast extract (MC Marinerage Co., Ltd., Marinerage P, etc.)
Are sold.

【０００５】酵母エキスは、近年基礎的な天然調味料と
してコクミ、旨味の付与を目的に巾広く使われるように
なっており、さらにはグルタミン酸ソーダ等の化学調味
料や蛋白質加水分解物を配合したり、逆にチキンエキ
ス、ポークエキス等の味の改良、強化を目的に配合・利
用されている。上記の酵母エキスを魚醤油に配合するこ
ともその端的な例であり、魚醤油と酵母エキスのそれぞ
れの呈味性成分の相乗効果による呈味性強化が期待でき
る。[0005] In recent years, yeast extract has been widely used as a basic natural seasoning for the purpose of imparting kokumi and umami, and further contains a chemical seasoning such as sodium glutamate or a protein hydrolyzate. On the contrary, it is blended and used for the purpose of improving and enhancing the taste of chicken extract, pork extract and the like. Mixing the above yeast extract with fish soy is also a simple example, and it is expected that the synergistic effect of the taste components of fish soy and yeast extract will enhance the taste.

【０００６】酵母エキスは、通常、ビール酵母、パン酵
母、トルラ酵母などを原料にして酵母中の蛋白質成分な
どを自己消化するか又は酵素により分解した後、不溶性
成分を遠心分離などにより除去し、水溶性成分を濃縮及
び乾燥して、液状又は粉体の製品として作られる。分解
の工程では、蛋白質成分の分解以外に、細胞壁多糖類を
細胞壁溶解酵素により分解し、収率の向上が図られる。
分解後の不溶性多糖類は、遠心分離、濾過などにより分
離除去されるため、結果として、酵母エキス製品中には
低分子化し水溶性となった単糖を含む糖類が多く存在す
ることになる。[0006] The yeast extract is usually made from brewer's yeast, baker's yeast, torula yeast, or the like as a raw material, and after autolyzing or enzymatically decomposing protein components in the yeast, insoluble components are removed by centrifugation or the like. The water-soluble components are concentrated and dried to produce a liquid or powdered product. In the decomposition step, in addition to the decomposition of the protein component, the cell wall polysaccharide is decomposed by the cell wall lysing enzyme to improve the yield.
The insoluble polysaccharide after the decomposition is separated and removed by centrifugation, filtration, and the like. As a result, the yeast extract product contains many low-molecular-weight, water-soluble saccharides including monosaccharides.

【０００７】このような酵母エキスを魚醤油に混合する
と沈殿が生じるために、期待される効果に反して多くの
問題点がある。即ち、１）有効な呈味成分が不溶化し沈
殿する為に呈味力の損失となる（窒素成分の低下）、
２）沈殿を除去しないと調味料としての均一性、外観に
問題が生じる、３）そのために沈殿の除去という余分の
工程が必要、などといった点である。従って、従来技術
においては、酵母エキスを配合した魚醤油の応用、製品
化において非常に制限があるのが現状である。[0007] When such a yeast extract is mixed with fish soy sauce, precipitation occurs, so that there are many problems contrary to expected effects. That is, 1) the effective taste components are insolubilized and precipitated, resulting in loss of taste power (reduction of nitrogen components),
2) Unless the precipitate is removed, there is a problem in uniformity and appearance as a seasoning. 3) For that reason, an extra step of removing the precipitate is required. Therefore, in the prior art, at present, there is a very limited application and commercialization of fish soy sauce containing a yeast extract.

【０００８】[0008]

【発明が解決しようとする課題】本発明は、魚醤油に配
合しても沈殿を生じない酵母エキスを魚醤油に配合する
ことにより、呈味性の増強と魚臭の抑制を達成した魚醤
油調味料を提供することを目的とする。DISCLOSURE OF THE INVENTION The present invention relates to a fish soy sauce which has enhanced taste and suppresses fish odor by adding a yeast extract which does not cause precipitation even when blended with the fish soy sauce. The purpose is to provide seasonings.

【０００９】[0009]

【課題を解決するための手段】本発明者らは、上記の問
題点を解決すべく、酵母エキスの性質につき鋭意研究し
た結果、酵母の細胞壁分解の結果生成する水溶性低分子
糖類、特に単糖が沈殿の原因であることを見出し、水溶
性糖類中の単糖の比率を４０％以下に抑えることによ
り、魚醤油に添加しても沈殿を生じない酵母エキスが得
られることを見出した。Means for Solving the Problems The present inventors have made intensive studies on the properties of yeast extract in order to solve the above-mentioned problems, and as a result, found that water-soluble low-molecular-weight saccharides, particularly simple saccharides, produced as a result of cell wall decomposition of yeast. It has been found that sugar is a cause of precipitation, and it has been found that a yeast extract which does not precipitate even when added to fish soy sauce can be obtained by suppressing the ratio of monosaccharides in water-soluble saccharides to 40% or less.

【００１０】即ち、本発明の第１は、魚醤油に、酵母エ
キスを乾燥重量で１〜４０％配合し、かつ無濾過で不溶
物を含有していないことを特徴とする魚醤油調味料に関
する。That is, a first aspect of the present invention relates to a fish soy sauce seasoning characterized by containing 1 to 40% by dry weight of a yeast extract with fish soy sauce, and being unfiltered and free from insoluble matter. .

【００１１】本発明の第２は、水溶性糖類中の単糖の比
率が４０％以下である酵母エキスを配合した魚醤油調味
料に関する。The second aspect of the present invention relates to a fish soy sauce seasoning containing a yeast extract having a monosaccharide ratio of 40% or less in water-soluble saccharides.

【００１２】好ましい実施態様としては、水溶性糖類中
の単糖の比率が２０％以下である酵母エキスを配合した
魚醤油調味料に関する。In a preferred embodiment, the present invention relates to a fish soy sauce seasoning blended with a yeast extract having a monosaccharide ratio of 20% or less in a water-soluble saccharide.

【００１３】更に好ましい実施態様としては、魚醤油
に、酵母エキスを乾燥重量で１〜４０％配合し、かつ無
濾過で不溶物を含有していない、上記魚醤油調味料に関
する。[0013] In a further preferred embodiment, the present invention relates to the above-mentioned fish soy sauce seasoning in which yeast extract is blended with fish soy sauce in an amount of 1 to 40% by dry weight, and is unfiltered and contains no insoluble matter.

【００１４】[0014]

【発明の実施の形態】本発明で使用する酵母エキスの原
料酵母は、パン酵母、ビール酵母、トルラ酵母のいずれ
でもよい。BEST MODE FOR CARRYING OUT THE INVENTION The raw material yeast of the yeast extract used in the present invention may be any of baker's yeast, beer yeast, and torula yeast.

【００１５】酵母エキスの製造法は、酵素分解法でも自
己消化法のいずれでもよいが、水溶性糖類中の単糖類の
含量が４０％以下、さらに好ましくは２０％以下となる
ように分解をコントロールする必要がある。水溶性糖類
中の単糖類の含量が４０％より多い酵母エキスでは、魚
醤油に配合した時に沈澱が生じてしまうため好ましくな
い。The method for producing the yeast extract may be either an enzymatic decomposition method or an autolysis method, and the decomposition is controlled so that the monosaccharide content in the water-soluble saccharide is 40% or less, more preferably 20% or less. There is a need to. A yeast extract having a monosaccharide content of more than 40% in the water-soluble saccharide is not preferred because precipitation occurs when blended with fish soy sauce.

【００１６】酵母エキスの成分は、原料酵母の種類、酵
素の種類、自己消化または酵素処理の条件等により左右
されるため、一概に具体的条件を設定することができな
いが、酵素処理方法の場合は、細胞壁溶解酵素の種類と
処理条件を適宜選択すれば良い。使用可能な細胞壁溶解
酵素の種類を例示すれば、天野製薬（株）製「ＹＬ−Ｎ
Ｌ」また細胞壁溶解活性のある酵素としては大和化成
（株）製「プロチン」「サモアーゼ」天野製薬（株）製
「プロレザー」などが挙げられる。一方、自己消化法で
生産する場合は自己消化の程度を当該単糖類の生成が４
０％以下になるように制御する。Since the components of the yeast extract are influenced by the type of the raw yeast, the type of the enzyme, the conditions of the autolysis or the enzyme treatment, etc., it is not possible to set specific conditions. The type of the cell wall lysing enzyme and the processing conditions may be appropriately selected. Examples of usable cell wall lysing enzymes include “YL-N” manufactured by Amano Pharmaceutical Co., Ltd.
L "and" Protin "and" Samoase "manufactured by Daiwa Kasei Co., Ltd. and" Proleather "manufactured by Amano Pharmaceutical Co., Ltd. as the enzyme having cell wall lytic activity. On the other hand, when producing by the autolysis method, the degree of autolysis is determined by the fact that the production of the monosaccharide is 4%.
Control is performed so as to be 0% or less.

【００１７】酵母エキス中の単糖としては、酵母の主た
る細胞壁構成多糖類であるマンナン、グルカンの構成糖
であるマンノース、グルコースの他、グルコサミン、マ
ンノース−６−リン酸など多くの種類があるが、その主
成分はグルコースとマンノースである。本発明において
は、水溶性糖類の分子量分布をイオンクロマトグラム法
による分離を利用して測定し、水溶性糖類中の単糖の比
率を求めることが出来る。There are many types of monosaccharides in yeast extract, such as mannan, which is the main cell wall constituent polysaccharide of yeast, mannose, glucose which is a constituent sugar of glucan, glucosamine and mannose-6-phosphate. The main components are glucose and mannose. In the present invention, the molecular weight distribution of the water-soluble saccharide can be measured by utilizing separation by ion chromatography, and the ratio of the monosaccharide in the water-soluble saccharide can be determined.

【００１８】本発明の魚醤油調味料は、魚醤油に上記酵
母エキスを配合して得られるものであり、酵母エキスの
配合割合は、魚醤油に対し乾燥重量で１〜４０％の範囲
であることが好ましい。この割合で配合した場合、沈殿
物は殆ど生じないか、生じたとしてもごく僅かであり、
濾過工程を必要としないだけでなく、呈味成分の損失も
なく、呈味性が増強された魚醤油調味料を得ることが出
来る。The fish soy sauce seasoning of the present invention is obtained by blending the above yeast extract with fish soy sauce, and the blending ratio of the yeast extract is in the range of 1 to 40% by dry weight with respect to the fish soy sauce. Is preferred. When blended at this ratio, little or no precipitation occurs,
It is possible to obtain a fish soy sauce seasoning with enhanced taste without not only not requiring a filtration step but also losing taste components.

【００１９】[0019]

【実施例】以下に実施例を挙げて本発明をさらに具体的
に説明するが、本発明はこれに限定されるものでない。 （実施例１）酵母エキスの原料酵母として、市販の生酵
母（商品名：カネカレッドイースト、鐘淵化学工業株式
会社製）を用いた。この原料酵母１０ｇ（乾燥重量）を
９０ｍｌの水に懸濁し、９０℃で３０分の加熱処理を行
なって、酵母を殺菌、菌体内の酵素を失活させた。次に
この酵母懸濁液を５０℃まで冷却した後、溶菌酵素（商
品名：ＹＬ−ＮＬ、天野製薬株式会社製）を酵母乾燥重
量に対し０．５％重量％、プロテアーゼ（商品名：プロ
チンＡＹ１０、大和化成株式会社製）を１．０重量％添
加し、ｐＨ７に調整した後８時間分解反応を行った。そ
の後、核酸分解酵素（商品名：ヌクレアーゼアマノ、天
野製薬株式会製）を乾燥重量に対し０．１重量％添加
し、７０℃、ｐＨ５で３時間反応させ、次に脱アミノ酵
素（商品名：デアミザイム、天野製薬株式会製）を乾燥
重量当たり０．０２重量％添加して、５０℃、ｐＨ６で
５時間反応させた。反応液を９０℃で３０分処理して酵
素失活後、遠心分離して上澄み液８０ｍｌを得た。その
上澄み液を減圧で濃縮乾固し、乾燥の酵母エキス５．２
ｇを得た。 （比較例１）実施例１の酵母エキス調製において、溶菌
酵素の量を１．０重量％に、その分解反応時間を２０時
間に変更した以外は同様の条件で酵素処理を行い、乾燥
の酵母エキス５．８ｇを得た。EXAMPLES The present invention will be described in more detail with reference to the following Examples, but it should not be construed that the present invention is limited thereto. (Example 1) Commercial raw yeast (trade name: Kaneka Red Yeast, manufactured by Kaneka Chemical Industry Co., Ltd.) was used as a raw material yeast for the yeast extract. 10 g (dry weight) of the raw yeast was suspended in 90 ml of water, and heat-treated at 90 ° C. for 30 minutes to sterilize the yeast and deactivate enzymes in the cells. Next, after cooling the yeast suspension to 50 ° C., 0.5% by weight of a lytic enzyme (trade name: YL-NL, manufactured by Amano Pharmaceutical Co., Ltd.) based on the dry weight of yeast, and a protease (trade name: protin AY10 (manufactured by Daiwa Kasei Co., Ltd.) was added at 1.0% by weight, the pH was adjusted to 7, and then a decomposition reaction was performed for 8 hours. Then, 0.1% by weight of a nuclease (trade name: nuclease Amano, manufactured by Amano Pharmaceutical Co., Ltd.) is added to the dry weight, reacted at 70 ° C. and pH 5 for 3 hours, and then deaminase (trade name: Deamizyme, manufactured by Amano Pharmaceutical Co., Ltd.) was added at 0.02% by weight per dry weight, and reacted at 50 ° C. and pH 6 for 5 hours. The reaction solution was treated at 90 ° C. for 30 minutes to deactivate the enzyme, and then centrifuged to obtain a supernatant (80 ml). The supernatant was concentrated to dryness under reduced pressure and dried yeast extract 5.2.
g was obtained. (Comparative Example 1) Enzyme treatment was carried out under the same conditions as in Example 1 except that the amount of the lytic enzyme was changed to 1.0% by weight and the decomposition reaction time was changed to 20 hours. 5.8 g of extract was obtained.

【００２０】実施例１と比較例１で得られた酵母エキス
の分析結果を表１に示す。The results of analysis of the yeast extracts obtained in Example 1 and Comparative Example 1 are shown in Table 1.

【００２１】[0021]

【表１】 表１の結果から、酵母エキスの成分中、水溶性糖類中の
単糖類の量だけが異なる酵母エキスが得られていること
が分かる。 （実施例２、比較例２、参考例１）得られた実施例１と
比較例１の酵母エキスを、市販の魚醤油（商品名：アジ
ダスＶ４、ヤエガキ醗酵技研株式会社製）４０ｍｌに対
し、１２重量％添加し、常温で２週間保存後に生成する
沈殿量を目視及び濾過により判定し、更に沈殿除去後の
濾液の官能評価を行った。濾過時沈殿量は、熱湯洗浄し
たろ紙（Ｎｏ．１）を用いて濾過した後得られた沈殿量
より求めた。官能評価は、５人のパネラーの総合値とし
て評価した。酵母エキス無添加の魚醤油を参考例１とし
て、結果を表２に比較した。[Table 1] From the results in Table 1, it can be seen that among the components of the yeast extract, yeast extracts differing only in the amount of the monosaccharide in the water-soluble saccharide were obtained. (Example 2, Comparative Example 2, Reference Example 1) The obtained yeast extract of Example 1 and Comparative Example 1 was added to 40 ml of commercially available fish soy sauce (trade name: Azidas V4, manufactured by Yaegaki Fermentation Giken Co., Ltd.). 12 wt% was added, and the amount of the precipitate formed after storage at room temperature for 2 weeks was determined visually and by filtration, and the filtrate after the removal of the precipitate was subjected to a sensory evaluation. The amount of sediment during filtration was determined from the amount of sediment obtained after filtration using filter paper (No. 1) washed with hot water. The sensory evaluation was evaluated as a total value of five panelists. The results were compared in Table 2 using Fish Soy Sauce without any yeast extract as Reference Example 1.

【００２２】[0022]

【表２】 表２に示す結果から、実施例１の魚醤油は沈殿が生成し
ておらず、官能的にも酵母エキスを添加した効果が顕著
に現れていることが判った。 （実施例３）実施例１と同様の原料を同量を用い、同様
の加熱失活処理した酵母懸濁液に対し、原料乾燥重量当
たり、溶菌酵素（商品名：ツニカーゼ、天野製薬株式会
製）を０．２重量％、プロテアーゼ（商品名：プロチン
ＡＹ１０Ｌ、大和化成株式会製）１．０重量％を添加
し、ｐＨ７、５０℃にて１２時間反応後、核酸分解酵素
（商品名：ヌクレアーゼ、天野製薬株式会製）を０．１
重量％添加し、７０℃、ｐＨ５で３時間反応させ、その
後脱アミノ酵素（商品名：デアミザイム、天野製薬株式
会製）を０．０２重量％添加し、５０℃、ｐＨ６で５時
間反応後、更にプロテアーゼ（商品名：フレーバーザイ
ム、ノボノルディスク・ジャパン株式会社製）０．５重
量％を添加して、６０℃、ｐＨ無調整で２時間反応し、
その後９０℃で３０分処理して酵素を失活させた。この
反応液を冷却後遠心分離し、上澄み液を乾燥重量４０％
濃度まで減圧濃縮して、液体状酵母エキス１４．７ｇを
得た。 （実施例４）実施例３の酵母エキス調製において、溶菌
酵素の添加量を１．０重量％とし、分解反応時間を２４
時間に変更した以外は同様の条件で調製し、液状酵母エ
キス１５．５ｇを得た。[Table 2] From the results shown in Table 2, it was found that no precipitate was formed in the fish soy sauce of Example 1 and the effect of the addition of the yeast extract was remarkably exhibited functionally. (Example 3) Using the same amount of the same raw material as in Example 1, and using the same heat-inactivated yeast suspension, a lytic enzyme (trade name: Tunicase, manufactured by Amano Pharmaceutical Co., Ltd.) per dry weight of the raw material ) And 1.0% by weight of a protease (trade name: Protin AY10L, manufactured by Daiwa Kasei Co., Ltd.), and reacted at pH 7, 50 ° C. for 12 hours, followed by nuclease (trade name: nuclease) , Manufactured by Amano Pharmaceutical Co., Ltd.)
%, And reacted at 70 ° C. and pH 5 for 3 hours. Then, 0.02% by weight of deaminase (trade name: Deamizyme, manufactured by Amano Pharmaceutical Co., Ltd.) was added, and the mixture was reacted at 50 ° C. and pH 6 for 5 hours. Further, 0.5% by weight of a protease (trade name: flavorzyme, manufactured by Novo Nordisk Japan Ltd.) was added, and the mixture was reacted at 60 ° C. without pH adjustment for 2 hours.
Thereafter, the enzyme was inactivated by treatment at 90 ° C. for 30 minutes. After cooling, the reaction solution was centrifuged, and the supernatant was dried at 40% by weight.
The solution was concentrated under reduced pressure to a concentration to obtain 14.7 g of a liquid yeast extract. (Example 4) In the preparation of the yeast extract of Example 3, the amount of the lytic enzyme was set to 1.0% by weight, and the decomposition reaction time was set to 24%.
The preparation was carried out under the same conditions except that the time was changed to obtain 15.5 g of a liquid yeast extract.

【００２３】表３に、実施例３および４の酵母エキスの
分析結果を示す。（分析方法は実施例１と同じ）Table 3 shows the results of analysis of the yeast extracts of Examples 3 and 4. (The analysis method is the same as in Example 1.)

【００２４】[0024]

【表３】 表３から成分的に当該単糖類の含有量が異なることが分
かる。 （実施例５）実施例３及び４で得られた液状酵母エキス
を、それぞれ市販の２種類の魚醤油（商品名：マリナー
ジ、エムジーシーマリナージ株式会社製、商品名：本魚
醤、海拓舎製）４０ｍｌに対し、乾燥重量換算で５．５
％添加し、５℃冷蔵で２週間保存後に生成した沈殿量を
測定した。沈澱量の測定は目視と、３０００ｒｐｍで遠
心分離後遠沈管中の沈殿量の容量％で示した。結果を表
４に示す。[Table 3] It can be seen from Table 3 that the content of the monosaccharide is different in the components. (Example 5) The liquid yeast extract obtained in Examples 3 and 4 was used in combination with two commercially available fish soy sauces (trade names: Marineji, manufactured by MG C Marineji, Co., Ltd., trade names: Honyu Soy, Kai Taku) 5.5 ml in dry weight conversion for 40 ml)
%, And stored for 2 weeks under refrigeration at 5 ° C., and the amount of precipitate formed was measured. The amount of the precipitate was measured visually and indicated by volume% of the amount of the precipitate in the centrifuge tube after centrifugation at 3000 rpm. Table 4 shows the results.

【００２５】[0025]

【表４】 表４から、酵母エキスの水溶性糖類中の単糖比率が低い
程、沈殿の発生が顕著に抑えられていることが確認され
た。 （実施例６）実施例１と同様に調製した酵母の懸濁液
を、６０℃で１０分加熱処理した。その後、対液量とし
て２％の食塩を添加し、ｐＨ６．５、４０℃で１０時
間、自己消化させた。この自己消化液を９０℃にて３０
分加熱処理後、遠心分離により得られた上澄み液を減圧
で濃縮乾固し、乾燥酵母エキス２．８ｇを得た。 （比較例３）自己消化の時間を２４時間とする以外は、
実施例６と同様の条件で自己消化法による乾燥酵母エキ
ス４．６ｇを得た。[Table 4] From Table 4, it was confirmed that the lower the ratio of monosaccharide in the water-soluble saccharide of the yeast extract, the more significantly the generation of precipitate was suppressed. (Example 6) A yeast suspension prepared in the same manner as in Example 1 was heat-treated at 60 ° C for 10 minutes. Thereafter, 2% salt was added as a solution volume, and the mixture was autolyzed at pH 6.5 and 40 ° C. for 10 hours. This autolysed juice is treated at 90 ° C.
After heat treatment for a minute, the supernatant obtained by centrifugation was concentrated to dryness under reduced pressure to obtain 2.8 g of a dried yeast extract. (Comparative Example 3) Except that the autolysis time was set to 24 hours,
Under the same conditions as in Example 6, 4.6 g of a dried yeast extract was obtained by an autodigestion method.

【００２６】表５に実施例６と比較例３の酵母エキスの
分析値を示す。Table 5 shows the analysis values of the yeast extracts of Example 6 and Comparative Example 3.

【００２７】[0027]

【表５】 表５から当該単糖類の含量の異なる酵母エキスが得られ
たことが分かる。 （実施例７、比較例４）実施例６と比較例３の酵母エキ
ス２．５ｇを、２０ｍｌの市販の魚醤油（商品名：アジ
ダスＶ４、ヤエガキ醗酵技研株式会社製）に添加し、５
℃で２週間保管後沈殿量を測定した。沈殿量の測定は実
施例５と同様にして行った。結果を表６に示した。[Table 5] Table 5 shows that yeast extracts having different monosaccharide contents were obtained. (Example 7, Comparative Example 4) 2.5 g of the yeast extract of Example 6 and Comparative Example 3 was added to 20 ml of commercially available fish soy sauce (trade name: Azidas V4, manufactured by Yaegaki Fermentation Giken Co., Ltd.).
After storage at 2 ° C. for 2 weeks, the amount of the precipitate was measured. The amount of the precipitate was measured in the same manner as in Example 5. The results are shown in Table 6.

【００２８】[0028]

【表６】 （実施例８、比較例５〜８）５種類の市販の酵母エキス
の分析値（但し比較例８については一部未分析）と、魚
醤油（商品名：アジダスＶ４、ヤエガキ醗酵技研株式会
社製）に各酵母エキスを乾燥重量換算で１０％添加し、
５℃で２週間保存した場合の沈殿生成量の評価結果を表
７に示した。酵母エキスの分析方法は実施例１と、沈殿
の測定法は実施例５と同様にして行った。[Table 6] (Example 8, Comparative Examples 5 to 8) Analytical values of 5 types of commercially available yeast extracts (however, a part of Comparative Example 8 was not analyzed) and fish soy sauce (trade name: Azidas V4, manufactured by Yaegaki Fermentation Giken Co., Ltd.) ) To which 10% of each yeast extract is added in terms of dry weight,
Table 7 shows the results of the evaluation of the amount of the precipitate formed when stored at 5 ° C. for 2 weeks. The method for analyzing the yeast extract was the same as in Example 1, and the method for measuring the precipitation was the same as in Example 5.

【００２９】[0029]

【表７】 表７の結果から、水溶性糖類中の単糖類の含量が４０％
以下のカネカ酵母エキスＮだけが、魚醤油に添加した場
合に、沈殿が殆ど生じないことが分かった。[Table 7] From the results in Table 7, the content of the monosaccharide in the water-soluble saccharide was 40%.
Only the following Kaneka yeast extract N was found to hardly precipitate when added to fish soy sauce.

【００３０】[0030]

【発明の効果】本発明の酵母エキスを用いて魚醤油に添
加した場合は、混合による沈殿が生じないため、呈味性
が格段に増強され且つ生臭さの抑えられた魚醤油調味料
を得ることができる。When the yeast extract of the present invention is added to fish soy sauce, precipitation due to mixing does not occur, so that a fish soy sauce seasoning with significantly enhanced taste and reduced odor is obtained. be able to.

Claims (4)

【特許請求の範囲】[Claims] 【請求項１】 魚醤油に、酵母エキスを乾燥重量で１〜
４０％配合し、かつ無濾過で不溶物を含有していないこ
とを特徴とする魚醤油調味料。Claims 1. A yeast extract is added to fish soy sauce in a dry weight of 1 to 1.
A fish soy sauce seasoning, which is 40% blended and contains no insoluble matter without filtration. 【請求項２】 水溶性糖類中の単糖の比率が４０％以下
である酵母エキスを配合した魚醤油調味料。2. A fish soy sauce seasoning containing a yeast extract having a monosaccharide ratio of 40% or less in a water-soluble saccharide. 【請求項３】 水溶性糖類中の単糖の比率が２０％以下
である酵母エキスを配合した魚醤油調味料。3. A fish soy sauce seasoning containing a yeast extract having a monosaccharide ratio of 20% or less in a water-soluble saccharide. 【請求項４】 魚醤油に、酵母エキスを乾燥重量で１〜
４０％配合し、かつ無濾過で不溶物を含有していない、
請求項２または３記載の魚醤油調味料。4. A dry weight of yeast extract in fish soy sauce of 1 to 1
40% blended and unfiltered and free from insolubles,
The fish soy sauce seasoning according to claim 2 or 3.