Classifications

• • 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

Definitions

• the present invention relates to fish soy sauce, a method for producing the same, and a seasoning containing fish soy sauce.
• Fish soy sauce is a natural seasoning rich in amino acids produced by degrading fish protein from fish meat or using fermentative bacteria enzymes.
• "Ishiri” from the Noto region made from squid liver, or “Ikanago soy sauce” from Kagawa Prefecture is well known as Japan's three major fish soy sauce.
• the demand for fish soy sauce as a natural fermented seasoning has been on the rise due to the ethnic boom, and “Nampula I” in Thailand and “-Yokkumam” in Vietnam are often seen in mass retailers.
• the basic production of fish soy sauce is made by adding fermented soy sauce and salt to fish meat at 30 ° C for 3 months, and then squeezing and removing the starch by heating. .
• the production of fish soy sauce by such a method requires a fermentation brewing period of 3 to 6 months, it is not suitable for residual processing in food processing plants. Therefore, the short-term production method of fish soy sauce using soy sauce cake ("Development of new food using fermentation technology", National Agriculture Research Institute, Fisheries and Marine Research Institute) It has been proposed (Non-Patent Document 1).
• This short-term manufacturing method (1) reduces the amount of lipid and shortens the fermentation and brewing period by using the fish meat that has been removed from the internal organs and cooked.
• Molasses is conventionally added to the fermentation medium and used to promote the growth of fermenting bacteria.
• Patent Documents 1 and 2 Patent Documents 1 and 2.
• Patent Document 3 The technique of adding molasses to soy sauce is described in Patent Document 3, but is significantly different from the present invention described in detail below in that molasses is added after fermentation brewing of soy sauce. Moreover, although the technique of adding molasses to soup is described in Patent Document 4, it is not directly related to the present invention.
• Patent Document 1 JP 2004-298139 A
• Patent Document 2 Japanese Patent Application Laid-Open No. 2004-248542
• Patent Document 3 Japanese Unexamined Patent Publication No. 2000-333638
• Patent Document 4 Japanese Unexamined Patent Publication No. 2000-279125
• Non-Patent Document 1 National Agricultural Research Institute, Fisheries and Marine Research Institute, "Short-term manufacturing method of fish soy sauce using soy sauce cake", [online], [searched on August 18, 2005], Internet URL: http: //www.ari .pref.nngata.jp / nounnsui / seika04 / katuyou / 32 / 040232ml.html>
• An object of the present invention is to provide a method for producing fish soy sauce containing a large amount of umami components and having a reduced fishy odor in a short period of time.
• the present invention includes the following inventions.
• [0012] A method for producing fish soy sauce, characterized in that fermentation is performed using a steamed mixture of seafood other than internal organs, molasses, salmon, and salt.
• the mixture contains at least 5 ml of molasses with respect to the lOOg of seafood (1
• a fish soy sauce having at least one of the following features (a) or (b):
• the alcohol content is 150 mgZl00 ml or more.
• a fish sauce-containing seasoning comprising the fish sauce according to (3) or (4).
• the present invention provides a method for producing fish soy sauce containing a large amount of umami components and having a reduced fishy odor in a short period of time.
• seafood meat other than the steamed internal organs is used. This is because the use of uncooked seafood meat or viscera has the problem that the lipids are oxidized during the fermentation process, resulting in a rotting odor.
• seafood meat other than the steamed internal organs unpleasant fishy odor caused by internal organs can be suppressed.
• steaming seafood before fermentation and reducing the amount of lipids it is possible to suppress the occurrence of acid odor due to lipid oxidation during fermentation.
• the salt concentration can be reduced by about 5% compared to the conventional method, and fish soy sauce with reduced saltiness can be produced.
• “seafood meat” includes skulls, bones and the like of seafood with meat.
• the seafood meat used in the present invention may be derived from processing residues of seafood produced in the manufacturing process such as fillets or canned foods as well as fresh seafood.
• the type of seafood is not particularly limited, and examples include fish, puri, tuna, bonito, crustaceans (eg, shrimp, force-), and molluscs (eg, squid, octopus).
• [0024] Contains steamed seafood meat other than internal organs, molasses, salmon and salt used in the present invention.
• the mixture usually contains further water.
• the amount of water to be added is not particularly limited, but is preferably in the range of 0.5 to 1.5 ml per lg of seafood meat (that is, 50 to 150% (vZw) with respect to the seafood meat).
• the molasses used in the present invention may be ordinary molasses.
• Molasses is a syrup-like sugar solution that remains when sugar is crystallized in the process of sugar cane and beaten sugar production, and is a by-product obtained in the sugar production process. Since fermentation is promoted by the addition of molasses, fish soy sauce can be produced in a short period of time, and improvement in mellow power and umami is observed. Fish odor is masked by molasses.
• the amount of molasses added is not particularly limited, but it is preferably at least 5 parts by weight based on 100 parts by weight of the seafood.
• the upper limit is not particularly limited, but is, for example, 30 parts by weight or less based on 100 parts by weight of the seafood. More preferably, the amount of molasses added is at least 5 ml per lOOg of seafood meat, particularly preferably 1-30 ml.
• the koji used in the present invention is typically soy sauce koji or miso, and soy sauce koji is particularly preferred.
• the soy sauce cake is obtained, for example, by inoculating steamed and roasted soybeans or wheat with koji molds such as Aspergillus oryzae and Aspergillus soya and making them.
• the amount of salmon added is not particularly limited, but it is preferably 10-50% (wZw) with respect to seafood meat other than the internal organs such as residue, more preferably 20-30% (wZw). Especially preferred is about 25% (w / w)! /.
• the amount of sodium chloride added is not particularly limited, but is preferably 5 to 15% (wZw) with respect to water, and more preferably 10 to 15% (wZw).
• the salt loading force is 5-15% (wZv), more preferably 10-15% (w / v).
• the fish soy sauce obtained by the method of the present invention has a suitable flavor with reduced fish odor and increased mellowness and umami.
• the fish soy sauce obtained by the method of the present invention typically contains 150 mgZl00 ml or more, more preferably 200 mgZl00 ml or more, most preferably 240 mg / 100 ml or more of alcohol. Included in quantity.
• the upper limit of the alcohol content is not particularly limited, but is usually 2500 mg ZlOOml or less. It is presumed that the fish odor is masked because the alcohol content is relatively high!
• the alcohol content (mgZlOOml) in the present invention was determined by steam-distilling 10 ml of a sample, measuring the obtained distillate to a constant volume of 100 ml, and determining the amount of alcohol in 10 ml of the distillate after the constant volume by the acid method.
• Use the following procedure for the acid method Add 10 ml of N / 5 potassium dichromate and 10 ml of concentrated sulfuric acid to 10 ml of the distillate after constant volume in an Erlenmeyer flask, stopper with aluminum foil, and let stand for 1 hour. After standing for 1 hour, add 70 ml of distilled water, add 6.5 ml of 8% potassium iodide, and immediately titrate with NZ10 sodium thiosulfate solution.
• the fish soy sauce obtained by the method of the present invention is also characterized in that the value of acidity I is typically 70% or more, preferably 75% or more of the value of acidity II.
• the upper limit of the ratio of the acidity I value to the acidity II value is not particularly limited, but is usually 99% or less.
• the high ratio reflects the high concentration of organic acids and acidic amino acids in fish soy sauce, and it is estimated that high organic acid and acidic amino acid concentrations are advantageous in suppressing fish odor.
• “acidity I” is the titration (ml) of 1 / 10N NaOH required to adjust pH 7.0 to 10 ml of fish soy sauce plus 40 ml of water.
• “Acidity II” is a titration (ml) of 1Z10N NaOH required for adjusting the fish soy sauce pH 7.0 to pH 8.3 (reference: Higashi Kazuo; brewing analysis “fermentation and brewing 1” ”, Korin, Tokyo, 2002, 313-382).
• the fish soy sauce-containing seasoning of the present invention is a combination of the fish soy sauce of the present invention and raw materials such as dashi juice, spices, sweet saccharides, vinegar, acidulants, alcoholic beverages, and other seasonings. It was prepared by a method according to the production method.
• Dashi soup is used to dry ordinary fish buns such as bonito, soda bun, bonito, bonito, bonito, bonito, etc. It is a normal dashi juice obtained by extracting dried sardines with hot water or alcohol, etc. It is. If necessary, seaweeds such as kombu and mushrooms such as shiitake mushrooms are used. If necessary, various extracts such as seafood extract, yeast extract, beef extract, vegetable extract and the like can also be used.
• spices include garlic, onion, orega thyme, sage, ginger, red pepper, pepper, allspice, clove, nutmeg, cardamom and the like, and one or more are used. If necessary, spicy vegetables such as ginger, garlic, green pepper, perilla, parsley, yura and honey bees are also used.
• the sweet saccharide may be those used in usual seasonings, and examples thereof include sugar, maltose, fructose, liquid sugar, glucose, syrup, dextrin, and starch. Sweet saccharides also include sugar alcohols such as sorbitol and maltitol. Also, mirin and sake-containing sweet seasonings are preferably used. If necessary, sweeteners such as glycyrrhizin, stepioside, and aspartame are also used. These sweet saccharides and sweeteners can be used alone or in combination.
• amino acid-based seasonings such as protein hydrolysates, sodium chloride, glycine and sodium glutamate
• nucleic acid-based seasonings such as sodium inosinate and sodium guanylate
• umami seasonings such as sodium succinate One or more are used.
• one or more acidulants such as vinegar, fruit juices, citrate, malic acid, tartaric acid, lactic acid, and acetic acid are used.
• one or two kinds of raw materials such as sake, wine and other alcoholic beverages, fermented seasonings, rapeseed oil, sesame oil and other edible oils, various gums, emulsifiers, fragrances and coloring agents, as necessary. The above is used.
• the fish soy sauce-containing seasoning of the present invention is prepared by mixing the fish soy sauce of the present invention produced by the above method with the above-mentioned other raw materials and sterilizing (for example, heat sterilization under conditions such as 80 for 10 minutes) ).
• the fish soy sauce-containing seasoning of the present invention has a favorable flavor that is enhanced by the flavor of dashi soup, the flavor of spices, and the like.
• Example 1 the present invention will be specifically described based on examples, but the present invention is not limited to these examples.
• Example 1 the present invention will be specifically described based on examples, but the present invention is not limited to these examples.
• the seafood meat material the one obtained by removing the internal organs from the residue in the processing of tobi and performing the steaming treatment (hereinafter, simply referred to as "residue") was used.
• the soot used in the examples was prepared by the following procedure. (1) Dried soybeans were immersed in twice the amount of water for 1 day. (2) After immersion, water was drained and steamed at 105 ° C to 115 ° C for 75 minutes. (3) After cooking, it was allowed to cool to below 40 ° C. (4) After standing to cool, mix strong wheat flour decocted to the amount of soybeans and mix 0.0033% bacilli (Super Violet Co., Ltd., Bioc) to the amount of soybeans. It was. (5) After mixing, the mixture was allowed to stand at 32 ° C for 12 hours, then allowed to stand at 28 ° C for 6 hours, and further allowed to stand at 26 ° C for 54 hours.
• Test group 1 is a control test group without addition of molasses
• test group 2 is a test group with addition of molasses 5% (vZw, vs. residue)
• test group 3 is an experiment group with addition of molasses 20% (v / w, vs. residue ⁇ ) is there.
• the above raw material mixture was fermented by the following procedure.
• 500 g of the coarsely pulverized residue was steamed at 105 ° C. to 110 ° C. for 15 minutes and allowed to cool to 40 ° C. or less (the obtained residue is hereinafter referred to as “steamed residue”;).
• An equal amount of 40 ° C salt water 75g salt Z500ml water
• a predetermined amount of molasses was added.
• 125 g of koji in an amount corresponding to 25% (wZw) was added to the cooking residue, mixed and fermented at 35 ° C for 14 days. On the 14th day, it was heated at 85 ° C for 15 minutes and filtered to obtain fish soy sauce.
• Table 4 shows the raw material composition of each fish soy sauce.
• the present invention 1 to 3 and control 1 use tobi residue
• the present invention 4 uses pre-residue
• the present invention 5 uses tuna residue.
• the residue of Katzo we used the residue of Katzo.
• the “raw fish residue” refers to a product obtained by removing the internal organs from the residue in the processing of each raw fish and performing a steaming process.
• the fish soy samples of the present invention 1 to 6 and the control 1 were obtained by fermenting a raw material mixture having the composition shown in Table 4 in the same procedure as in Example 1.
• the fish soy sauce sample of Control 2 (Tobio Fish Soy Sauce + 20% Molasses added) was prepared by adding 20% (v / v) of molasses to the Control 1 sample.
• the fish soy sample of Control 3 (20% molasses) was prepared by adding 20% (v / v) molasses to distilled water.
• the amount of reducing sugar in each fish soy sauce sample was determined using the Somogy-Nelson method after deproteinization of the sample (reference: Masaru Iizuka, Koichi Furuichi; carbohydrate analysis method, “Science of carbohydrates”, Asakura Shoten , Tokyo, 2000, 31-48).
• the total amount of sugar was measured using the Somogy-Nelson method after the sample was hydrolyzed with hydrochloric acid, neutralized and deproteinized.
• the amount of alcohol in each fish soy sample was measured by the following procedure.
• the alcohol content (mg / 1 OOml) was obtained by steam-distilling a 10ml sample, measuring the obtained distillate to a constant volume of 100ml, and determining the alcohol content in 10ml of the distillate after the constant volume by the acid method. It is a value obtained by converting the measured amount of alcohol as the amount (mg) per 100 ml of fish soy sauce sample.
• the oxidation method was performed according to the following procedure.
• Acidity I and II of each fish soy sauce sample were measured by the following procedure. 10 ml of sample was charged with 40 ml of distilled water and neutralized with 1Z10N NaOH while stirring. The titration (ml) of lZl ON NaOH required to reach pH 7.0 was designated as acidity I, and the titration (ml) of 1 / ION NaOH required to achieve pH 7.0, pH 8.3 was designated as acidity II. . Titration acidity is the sum of acidity I and ⁇ .
• the present invention 1 13. 6 21. 5 244. 0 6. 9 8. 9 15. 7 77.5
• the present invention 2 9. 6 9. 9 1443. 5 7. 5 9. 3 16. 8 80. 6
• the present invention 3 1. 3 16. 7 2340. 3 8. 9 9. 5 18. 4 93.7 Invention 4 11. 9 11.9 2255. 6 10. 0 10. 2 20. 2 98. 0 Invention 5 746 0 7. 4 9. 1 16. 5 81. 3 Invention 6 747. 0 8. 2 9. 5 17. 7 86.3 Control 1 8. 9 8. 9 95. 9 5.
• Example 3 a fish soy sauce obtained by adding molasses to a raw material mixture was compared with a fish soy sauce obtained by adding brown sugar to a raw material mixture. The experiment was performed according to the following procedure.
• Test group 1 is the same as test group 1 of Example 1, control group without addition of molasses and glucose, test group 2 is a test group to which glucose was added during fermentation, and test group 3 is a mixture of molasses during fermentation. This is the added test section.
• Test Zone 1 Test Zone 2 Test Zone 3

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• Health & Medical Sciences (AREA)
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• Chemical & Material Sciences (AREA)
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• Polymers & Plastics (AREA)
• Soy Sauces And Products Related Thereto (AREA)
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• 2006
  • 2006-09-01 WO PCT/JP2006/317320 patent/WO2007026871A1/ja active Application Filing
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