CN101299932B - Method for production of fish sauce - Google Patents
Method for production of fish sauce Download PDFInfo
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- CN101299932B CN101299932B CN200680040670XA CN200680040670A CN101299932B CN 101299932 B CN101299932 B CN 101299932B CN 200680040670X A CN200680040670X A CN 200680040670XA CN 200680040670 A CN200680040670 A CN 200680040670A CN 101299932 B CN101299932 B CN 101299932B
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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 " of waste material is useful with " minimizings/recycling " or " recirculation " 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 hopes 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 through the enzyme that is derived from the flesh of fish or zymogenous bacteria to produce.From the autumn fields county " Shottsuru " of processing as the shark of raw material, the Noto area " Ishiri " that makes from the squid liver as raw material and " Ikanago-shoyu " in Kagawa county are three kinds of Japanese famous main petis.In addition, recently, national food in vogue causes the demand trend as the petis of natural fermented flavoring increased day by day, and in the shop of mass selling, can find Thailand " Nam pla " and Vietnam " Nuoc mam " usually.
Basis through carrying out petis to get off produces: at 30 ℃ of flesh of fish that ferment/brewage, the mixture of soy sauce koji and salt 3 months; Press filtration subsequently; Pasteurize; With remove sediment.Yet, use the petis production of this method to need 3 to 6 months fermentation/brewage the phase, and therefore be inappropriate 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 through 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 the 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 the technology in Tangyuan County's juice (soup stock), yet it is not directly related with the present invention.
Open (Kokai) No.2004-298139A of patent documentation 1:JP patent
Open (Kokai) No.2004-248542A of patent documentation 2:JP patent
Open (Kokai) No.2000-333638A of patent documentation 3:JP patent
Open (Kokai) No.2000-279125A of patent documentation 4:JP patent
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 ", the 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 degree of one-tenth.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 said fish of 100g or shellfish meat 5ml molasses at least.
(3) petis that produces through method according to (1) or (2).
(4) comprise following characteristic (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 through 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 can salinity be reduced approximately 5%, made that producing the petis with degree of being lowered into becomes possibility through steaming.
In the present invention, term " fish or shellfish meat " also comprises (fleshed) skull and other bones etc. of the band meat of fish or shellfish.
The fish or the shellfish meat that are used for the present invention can be from fresh fish or shellfishes or like 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 (like prawn and crab), and mollusk (like 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 through 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 said fish or shellfish meat are 100 mass parts.More preferably, to be the said 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 normally soy sauce koji or miso is bent, preferred especially soy sauce koji.For example, through the mould song is seeded in the soybean or wheat of steaming and toasting like 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 like 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 through 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 through 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.Infer the stench flavor of fish and receive that to cover be because high relatively pure content value like this.Pure content (mg/100ml) meaning among the present invention is the value that obtains through following method: the 10ml sample is accepted steam distillation; With the volume-adjustment of the distillate that therefore obtains to 100ml; Regulate the pure content in the said 10ml distillate in back through the method for oxidation measurement volumes, and the pure content that will record is converted into the content (mg) of every 100ml petis sample.Carry out method for oxidation through following program.10ml N/5 potassium bichromate and the concentrated sulfuric acid of 10ml are added the said 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 titer (the ml) (list of references: Kazuo HIGASHI that the said petis that is adjusted to pH7.0 is adjusted to the further 1/10N NaOH that 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 through use hot water, and alcohol etc. extract the common dried fillet of one or more types, like dried stripped tuna sheet, and dried Souda stripped tuna sheet; Dried tuna sheet, dried mackerel sheet, dried Jurel fillet; Dried sardine sheet, or its chip, or for example; Through 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 like mushroom (Shiitake).In addition, can also use various extracts as required, like the seafood delights extract, yeast extract, beef extract and vegetable extract.
The instance of spice comprises garlic, onion, and wild marjoram, thyme, Salvia japonica, ginger, hot red pepper, capsicum, allspice, cloves, nutmeg and cardamom, and can use one or more types wherein.In addition, can also use good to eat herbaceous plant as required, like 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, like 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, like glycyrrhizin, stevioside and Aspartame.These increase sweet carbohydrate can separately or combine multiple use.
In addition, as required, can also separately or combine polytype to use protein hydrolysate; Salt; Based on amino acid whose flavoring, like glycine and sodium glutamate; Based on the flavoring of nucleic acid, like Sodium Inosinate and sodium guanylate; With the flavoring that taste is provided, like sodium succinate.
In addition, as required, can use one or more acidulants, like 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, like the edible oil of rapeseed oil and sesame oil, various natural gum, emulsifying agent, spices and colouring agent.
Through 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 will come to describe in more detail the present invention with reference to following embodiment, although scope of the present invention is not limited thereto.
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 through following program.(1) dried soybean was soaked 1 day in the water of two volumes.(2) soak after, soybean is 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,, and add therein with respect to mould of soybean content 0.033% bent (by Bioc K.K., Super Violet supply) and mixing with the hard wheat flour that wherein mixes with the baking of soybean same amount.(5) after the mixing, mixture was placed 12 hours at 32 ℃, placed 6 hours at 28 ℃ subsequently, placed 54 hours at 26 ℃ subsequently again.
Through Shiko-Sugar Co., the Nakatane Plant of Ltd makes used molasses among the embodiment.
With the discarded part of the mixed shown in the table 1, water, salt, bent and molasses obtain raw mix.Testing group 1 is the contrast testing group, does not add molasses, and testing group 2 is that the testing group and the testing group 3 that contain 5% molasses (v/w, with respect to discarded part) are the testing group that contain 20% molasses (v/w is with respect to discarded part).
[table 1]
Through 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 testing 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 testing group; Estimate " the stench flavor of fish ", " maturity ", the intensity of " taste " 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.
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
| Testing group 1 (not having molasses) | Testing group 2 (containing 5% molasses) | Testing 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, suppress the stench flavor of fish in the raw material with molasses adding fermentation and improved the maturity in the petis that is obtained, taste and fragrance.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 ", the present invention 1 to 3 and the discarded part that contrasts use flying fish in 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 in the production process of fish, to produce as accessory substance, 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 through fermentation.
Add the petis sample (20% molasses of flying fish soy sauce+adding) for preparing contrast 2 in the sample of contrast 1 through molasses with 20% (v/v) amount.
Molasses through with 20% (v/v) amount add the petis sample (20% molasses) for preparing contrast 3 in the distilled water.
Sample is removed behind the deproteinize content of reducing sugar (list of references: Masaru IIZUKA, Kimiaki FURUICHI of measuring each petis sample through 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 through the Somogyi-Nelson method.
Measure the pure content of each petis sample through following program.Alcohol content (mg/100ml) meaning is the value that obtains through following method: the 10ml sample is accepted steam distillation; With the volume-adjustment of the distillate that therefore obtains to 100ml; Regulate the pure content in the said 10ml distillate in back through the method for oxidation measurement volumes, and the pure content that will record is converted into the content (mg) at every 100ml petis sample.Carry out method for oxidation through following program.10mlN/5 potassium bichromate and the concentrated sulfuric acid of 10ml are added the said 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 through following program.The 10ml sample is added 40ml distilled water, it is accepted the acid-base titration of following stirring 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; Through adding 20% molasses 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 through 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, the sugar of inferring in the molasses is used as the bent nutrient source of mould 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 of value that the present invention 1 to 6 sample demonstrates value and the acidity II of the acidity I that has 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, through molasses being added the petis that obtains in the raw mix and comparing through glucose is added between the petis that obtains in the raw mix.Program through following makes an experiment.
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.Molasses or the glucose of discarded portion of product that will equal the steaming of 20% (w/w) adds 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.Testing group 1 is identical with testing group 1 among the embodiment 1, promptly is not add the contrast testing group that molasses do not add glucose yet, and testing group 2 is the testing group of before fermentation, having added glucose, and testing group 3 is the testing group of before fermentation, having added molasses.
Each petis that obtains is accepted sensory evaluation.
The condition of sensory evaluation: estimate through 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 testing 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
| Testing group 1 (no molasses do not have glucose yet) | Testing group 2 (containing 20% glucose) | Testing 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 (4)
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; Song and salt; And carrying out the fermentation of this mixture, wherein said mixture contains for said fish of 100g or shellfish meat the molasses of 5ml at least, and said fermentation was carried out 7 to 21 days at 20 ℃ to 40 ℃.
2. the petis that produces through method according to claim 1.
3. according to the petis of claim 2, it comprise following characteristic (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.
4. the flavoring that contains petis, it contains the petis of with good grounds claim 2 or 3.
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 CN101299932A (en) | 2008-11-05 |
| CN101299932B true CN101299932B (en) | 2012-08-29 |
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| 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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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2008120598A1 (en) * | 2007-03-30 | 2008-10-09 | Kagoshima University | Process for producing fish sauce having reduced fishy smell 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 |
| 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 |
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| KR102654166B1 (en) * | 2021-06-25 | 2024-04-03 | 민난홍 | Fish sauce and its manufacturing method |
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| 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 JP JP2007533354A patent/JP4876259B2/en active Active
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| 朱碧英 |
| 毋瑾超 |
| 毋瑾超;朱碧英;胡锡钢;陈全震.鱼鲜酱油稀发酵中的糖量变化及其对曲霉活动的影响.《东海海洋》.2002,第20卷(第3期), * |
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Also Published As
| Publication number | Publication date |
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| WO2007026871A1 (en) | 2007-03-08 |
| JPWO2007026871A1 (en) | 2009-03-12 |
| JP4876259B2 (en) | 2012-02-15 |
| CN101299932A (en) | 2008-11-05 |
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