JP2004113044A

JP2004113044A - Method for producing fermented seasoning

Info

Publication number: JP2004113044A
Application number: JP2002278403A
Authority: JP
Inventors: Junji Toumoto; 嶌　本　淳　司; Kaoru Hasegawa; 長　谷　川　薫; Akiyoshi Maehashi; 前　橋　明　佳; Toshiyuki Aoki; 青　木　利　之
Original assignee: KATSUO GIJUTSU KENKYUSHO KK; Shizuoka Prefecture
Current assignee: KATSUO GIJUTSU KENKYUSHO KK; Shizuoka Prefecture
Priority date: 2002-09-25
Filing date: 2002-09-25
Publication date: 2004-04-15

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing fermented seasoning having characteristics inherent in Sergestes lucens by using Sergestes lucens or its broth as raw material. <P>SOLUTION: The method for producing fermented seasoning comprises mixing Sergestes lucens, yeast, saltwater, solid malt and enzyme, and fermenting them to be matured. Instead of using the Sergestes lucens, the broth of Sergested lucens isusable, or both of the Sergestes lucens and the broth thereof is usable. It is preferable to use the broth of Sergestes lucens obtained by boiling Sergestes lucens with salt followed by concentrating the broth into Brix 8-40 and further subjecting the concentrated broth to desalination. The fermented seasoning obtained by the method has a characteristic inherent in Sergestes lucens. <P>COPYRIGHT: (C)2004,JPO

Description

【０００１】
【発明の属する技術分野】
本発明は、発酵調味料の製造方法に係り、特に、桜海老に好適な発酵調味料の製造方法に関するものである。
【０００２】
【従来の技術】
従来、桜海老の利用方法として、刺身、釜揚げ、乾物等に利用されているが、桜海老が駿河湾でしか取れないこと、桜海老単体で商品価値が高いことから、発酵調味料の原料として利用することは、今まで行われてこなかった。しかし、桜海老の新しい価値の創出や桜海老製造工程中で副生される煮汁の再利用のニ−ズは、年々高まってきている。
【０００３】
【発明が解決しようとする課題】
本発明は、このような実情の下になされたもので、生桜海老、桜海老煮汁、桜海老煮汁を濃縮したもの、桜海老煮汁を脱塩濃縮したものを原料とした発酵調味料の製造方法を提供することを目的としている。
【０００４】
【課題を解決するための手段】
上記目的を達成するために、請求項１記載の発酵調味料の製造方法は、桜海老、酵母、塩水、固体麹、酵素を混合し、発酵熟成させるものである。
【０００５】
また、請求項２記載の発酵調味料の製造方法は、桜海老の煮汁、酵母、塩水、固体麹、酵素を混合し、発酵熟成させるものである。
【０００６】
また、請求項３記載の発酵調味料の製造方法は、桜海老、桜海老の煮汁、酵母、塩水、固体麹、酵素を混合し、発酵熟成させるものである。
【０００７】
また、請求項４記載の発酵調味料の製造方法は、請求項１〜３記載の発酵調味料の製造方法において、桜海老の煮汁は塩水で煮られたもので、前記桜海老の煮汁はＢｒｉｘが８〜４０に濃縮され、脱塩されているものである。
【０００８】
また、請求項５記載の発酵調味料の製造方法は、桜海老の煮汁は塩水で煮られたもので、前記桜海老の煮汁をＢｒｉｘが８〜４０に濃縮する濃縮工程と、この濃縮工程の後、前記桜海老の煮汁の塩分濃度を減じて塩分濃度を調整する塩分濃度調整工程とを有し、この塩分濃度調整工程の後、塩分濃度を減じた前記桜海老の煮汁、桜海老、酵母、塩水、固体麹、酵素を混合し、発酵熟成させるものである。
【０００９】
また、請求項６記載の発酵調味料の製造方法は、魚の煮汁は塩水で煮られたもので、前記魚の煮汁をＢｒｉｘが８〜４０に濃縮する濃縮工程と、この濃縮工程の後、前記魚の煮汁の塩分濃度を減じて塩分濃度を調整する塩分濃度調整工程とを有し、この塩水濃度調整工程の後、塩分濃度を減じた前記魚の煮汁、酵母、塩水、固体麹、酵素を混合し、発酵熟成させるものである。
【００１０】
【発明の実施の形態】
本発明の発酵調味料の製造方法においては、桜海老の煮汁を原料とした桜海老調味料の製造工程において、桜海老（生桜海老）、桜海老煮汁（桜海老を塩水で煮る際生じる桜海老煮汁）、桜海老煮汁を濃縮したもの、桜海老煮汁を濃縮すると共に塩分濃度を減じたもの（桜海老煮汁を脱塩濃縮したものを含む）を原料とし、固体麹、塩水（塩と水を加えたもの、海洋深層水）、酵素、酵母を添加し、発酵熟成工程に付して製造される。本発明に使用する好適な原料は、生の桜海老もしくは桜海老煮汁の濃縮液が利用できるが、この時の桜海老の鮮度はＫ値で２０以下が良い。
【００１１】
本発明の発酵調味料の製造方法に用いる好適な麹としては、醤油麹、米麹、麦麹の１種又は２種以上を混合して使用することが好ましいが、特に、麦麹が桜海老の旨味を生かす点でよい結果を与える。因に、これらの麹は常法に従い、例えば、蒸煮した大豆と炒った小麦の混合物や蒸煮した米又は麦にそれぞれ麹菌を接種して製麹を行うことによって得られる。
【００１２】
固体麹製麹用の微生物、すなわち糸状菌はアスペルギルス属の徹生物であって、例えばアスペルギルス・オリーゼ（Ａｓｐｅｒｇｉｌｌｕｓ　ｏｒｙｚａｅ）、アスペルギルス・ソーヤ（Ａｓｐｅｒｇｉｌｌｕｓ　ｓｏｙａｅ　）、アスペルギルス・サイトイ（Ａｓｐｅｒｇｉｌｌｕｓ　ｓａｉｔｏｉ　）、アスペルギルス・アワモリ（Ａｓｐｅｒｇｉｌｌｕｓ　ａｗａｍｏｒｉ）、並びにモナスカス属の微生物を挙げることができ、好ましくはモナスカス・アンカ（Ｍｏｎａｓｃｕｓａｎｋａ）を挙げることができる。これら糸状菌は１種類又は２種類以上混合して使用できる。また、上記糸状菌は、醤油用種麹、味噌用種麹などとして市販されており、容易に入手できる。
【００１３】
固体麹の他に、スターターや酵素の併用もできる。この場合、スターターカルチャーとして用いる微生物は、チゴサッカロマイセス・ルキシー（Ｚｙｇｏｓａｃｃｈａｒｏｍｙｃｅｓ　ｒｏｕｘｉｉ）などの耐塩性酵母であり、これら微生物は醸造用酵母スターターとして市販されており、容易に入手できる。又、酵素の使用量は、その蛋白質分解酵素活性の強さにより多少異なるが、限定されるものではない。
【００１４】
本発明の発酵調味料の製造方法に用いられる好適な桜海老煮汁の濃縮液は、濃度が薄いと発酵熟成に長時間を要し、かつ、出来上がった製品の品質（旨味、甘味及びコク味のいずれも弱い）が劣り、好ましくない。逆に、濃縮度が高すぎると、発酵熟成工程は問題ないが、濃縮時のコゲ臭がそのまま発酵熟成後にも残り、品質を低下させる。従って、好ましい濃縮度は、Ｂｒｉｘで８％〜４０％で、より好ましい濃縮度は、Ｂｒｉｘで２５％〜４０％である。
【００１５】
本発明の発酵調味料の製造方法に用いられる好適な桜海老煮汁の濃縮液は、生桜海老を塩水で煮熟して得られるが、この塩水は食塩を水に溶かして調整しても良いが、海洋深層水を含む塩水を用いると、塩カドがなくなりまろやかになる。
【００１６】
本発明の発酵調味料の製造方法に用いられる好適な熟成工程で用いられる塩水は、食塩を水に溶かして調整しても良いが、海洋深層水を含む塩水を用いると、塩カドがなくなりまろやかになる。
【００１７】
本発明の発酵調味料の製造方法に用いられる好適な固体麹と原料の桜海老（生桜海老）濃縮桜海老煮汁との割合（重量比）５：５〜２：８である。固体麹の値が５を超えると、できた製品は桜海老らしさがなくなって好ましくない。逆に固体麹の値が２より小さくなると、できた製品が生っぽくなり、好ましくない。また、醸造時の温度は２０〜３５℃が良く、望ましくは２５〜３０℃に調整する。
【００１８】
醸造終了後、加熱による酵素の失活、固形分、油分の分離、精製工程を経て液部分を得る。得られた液部分はそのままで、あるいは加熱殺菌を行って使用することも可能であるが、適宜、活性炭やイオン交換樹脂による処理により着色物質を除去して使用することもできる。静置によりチロシン等の難溶性アミノ酸や不溶性蛋白質等のオリが生成する場合があるので必要に応じて濾過により除去する。
【００１９】
本発明で製造された好適な桜海老調味料の製品中の遊離アミノ酸組成は、タウリンが遊離アミノ酸中に３重量％以上、グリシンが遊離アミノ酸中に４重量％以上、プロリンが遊離アミノ酸中に７重量％以上であった。
【００２０】
このようにして得られた桜海老調味料は素材として単品使用される他、エキス加工品、調味料等の原料として利用することができ、各種食品、調味料に「桜海老らしさ」「複雑味」等を付与することができると判明した。これは発酵調味料に含まれるアミノ酸、ペプチドによるものと推定される。
【００２１】
【実施例】
以下、本発明の発酵調味料の製造方法について具体的に説明する。
（実施例１）
生の桜海老をミキサーによりミンチしたもの２９０ｇ　に、市水３６０ｇ　、小麦麹１２０ｇ　、塩１０５ｇ　を加え、均一になるように良く混合した。更に酵母を添加した後、攪拌を１日１回しながら、３０℃で２３日間の醸造を行った。醸造後、８２℃、３０分の加熱処理によって蛋白質分解酵素を失活させ、濾過、遠心分離による固形分、油分の分離等の精製処理を行って清澄な液を得た。
【００２２】
（実施例２）
桜海老の釜揚げ工程で生ずる煮汁を、電気透析法で脱塩し、濃縮したもの、（Ｂｒｉｘ１１．０、全窒素１．１８％、塩分０．１９５％）４８０ｇ　に、小麦麹１２０ｇ　、塩１０５ｇ　を加え、均一になるように良く混合した。更に酵母を添加した後、撹拌を１日１回しながら、３０℃で２３日間の醸造を行った。醸造後、８２℃、３０分の加熱処理によって蛋白質分解酵素を失活させ、濾過、遠心分離による固形分、油分の分離等の精製処理を行って清澄な液を得た。
【００２３】
このようにして得られた桜海老調味料の分析値を表１に示した。
【表１】

【００２４】
表１から、原料の違いによる製品組成の違いは見られない。また、市販の発酵調味料（魚醤）と比較すると、遊離アミノ酸組成の違いが明らかである。
【００２５】
また、得られた桜海老調味料の官能評価結果を表２に示した。官能評価は固形分２％の温水溶液系で行った。実施例１の桜海老調味料は伝統的魚醤油の特徴である「あつみ」「複雑味」を既存の伝統的な魚醤油とほぼ同等に保持していた。また生臭みは既存の伝統的魚醤油に比べ弱かった。さらに、他の魚醤油にはない「桜海老らしさ」有していた。
【００２６】
【表２】

【００２７】
なお、本実施例においては、実施例１は桜海老を、実施例２は桜海老の煮汁を、それぞれ原料としているが、本発明の発酵調味料の製造方法にあっては、これに限らず、桜海老、桜海老の煮汁を原料とし、該原料、酵母、塩水、固体麹、酵素を混合し、発酵熟成させても良いものである。
【００２８】
また、本実施例においては、桜海老の釜揚げ工程で生ずる煮汁を、電気透析法で脱塩し、濃縮したが、逆に、濃縮工程（濃縮工程は、例えば、煮汁を煮て煮汁中の水分を蒸発させたり、減圧下で水を蒸発させる減圧濃縮等）の後、脱塩しても良い。
また、桜海老の煮汁は、Ｂｒｉｘが２〜５程度で発酵調味料として呈味が弱く、Ｂｒｉｘを８〜４０に濃縮して呈味を強くすることができ、一方、Ｂｒｉｘを８〜４０に濃縮することに伴い塩分濃度も濃くなるが、塩分濃度を減じて、例えば、０〜２０％の範囲内の一定の塩分濃度にする塩分濃度調整工程（塩水濃度調整工程は、例えば、イオン交換膜を使用した電気透析法等）を設けても良い。
濃縮工程の後、桜海老の煮汁の塩分濃度を減じて塩分濃度を調整する塩分濃度調整工程を設けたから、桜海老の煮汁の腐敗を防止すると共に、桜海老の煮汁は、Ｂｒｉｘが２〜５程度で発酵調味料として呈味が弱く、濃縮工程によりＢｒｉｘを８〜４０に濃縮して呈味を強くすることができ、一方、Ｂｒｉｘを８〜４０に濃縮することに伴い塩分濃度も濃くなるが、塩分濃度を減じて一定の塩分濃度（例えば、０〜２０％の範囲内）にする塩分濃度調整工程を設けたため、その後の塩の調整量を適正な値に保つことができ、良好に発酵熟成させることができる。
【００２９】
なお、本実施例においては、桜海老を塩水で煮る際生じる「桜海老の煮汁」を原料としたが、本発明の発酵調味料の製造方法にあっては、桜海老に限らず、魚を塩水で煮る際生じる「魚の煮汁」にも同様に適用できるものである。
即ち、魚の煮汁は塩水で煮られたもので、前記魚の煮汁をＢｒｉｘが８〜４０に濃縮する濃縮工程（濃縮工程は、例えば、煮汁を煮て煮汁中の水分を蒸発させたり、減圧下で水を蒸発させる減圧濃縮等）と、この濃縮工程の後、前記魚の煮汁の塩水濃度を減じて一定の塩水濃度（例えば、０〜２０％の範囲内）に調整する塩水濃度調整工程（塩水濃度調整工程は、例えば、イオン交換膜を使用した電気透析法等）とを有し、この塩水濃度調整工程の後、塩水濃度を減じた前記魚の煮汁、酵母、塩水、固体麹、酵素を混合し、発酵熟成させるものである。
【００３０】
【発明の効果】
請求項１記載の発酵調味料の製造方法によれば、生くささがなく、従来では得られなかった「あつみ」「複雑味」だけでなく、「桜海老らしさ」のある調味料を得ることができる。
【００３１】
また、請求項２〜３記載の発酵調味料の製造方法によれば、上述した請求項１記載の発明の効果に加え、桜海老を煮る際生じる桜海老の煮汁を発酵調味料の原料として有効に利用することができる。
【００３２】
また、請求項４記載の発酵調味料の製造方法によれば、上述した請求項２記載の発明の効果に加え、桜海老の煮汁は、Ｂｒｉｘが２〜５程度で発酵調味料として呈味が弱く、濃縮工程によりＢｒｉｘを８〜４０に濃縮して呈味を強くすることができ、一方、Ｂｒｉｘを８〜４０に濃縮することに伴い塩水の濃度も濃くなるが、脱塩しているため、その後の塩の調整量を適正な値に保つことができ、良好に発酵熟成させることができる。
【００３３】
また、請求項５記載の発酵調味料の製造方法によれば、上述した請求項２記載の発明の効果に加え、濃縮工程の後、桜海老の煮汁の塩分濃度を減じて塩分濃度を調整する塩分濃度調整工程を設けたから、桜海老の煮汁の腐敗を防止すると共に、桜海老の煮汁は、Ｂｒｉｘが２〜５程度で発酵調味料として呈味が弱く、濃縮工程によりＢｒｉｘを８〜４０に濃縮して呈味を強くすることができ、一方、Ｂｒｉｘを８〜４０に濃縮することに伴い塩分濃度も濃くなるが、塩分濃度を減じて一定の塩分濃度（例えば、０〜２０％の範囲内）にする塩分濃度調整工程を設けたため、その後の塩の調整量を適正な値に保つことができ、良好に発酵熟成させることができる。
【００３４】
また、請求項６記載の発酵調味料の製造方法によれば、上述した請求項２記載の発明の効果に加え、濃縮工程の後、魚の煮汁の塩分濃度を減じて塩分濃度を調整する塩分濃度調整工程を設けたから、魚の煮汁の腐敗を防止すると共に、魚の煮汁は、Ｂｒｉｘが２〜５程度で発酵調味料として呈味が弱く、濃縮工程によりＢｒｉｘを８〜４０に濃縮して呈味を強くすることができ、一方、Ｂｒｉｘを８〜４０に濃縮することに伴い塩分濃度も濃くなるが、塩分濃度を減じて一定の塩分濃度（例えば、０〜２０％の範囲内）にする塩分濃度調整工程を設けたため、その後の塩の調整量を適正な値に保つことができ、良好に発酵熟成させることができる。[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a method for producing a fermented seasoning, and more particularly to a method for producing a fermented seasoning suitable for shrimp sakura.
[0002]
[Prior art]
Conventionally, sakura prawns are used for sashimi, pot fried, dried foods, etc., but since sakura prawns can only be obtained in Suruga Bay and because sakura prawns alone have high commercial value, they are used as raw materials for fermented seasonings. It has never been done before. However, the need for the creation of new value of shrimp shrimp and the reuse of boiled soup produced as a by-product in the shrimp shrimp manufacturing process is increasing year by year.
[0003]
[Problems to be solved by the invention]
The present invention has been made under such circumstances, and is a production of a fermented seasoning using raw Sakura shrimp, Sakura shrimp boiling juice, concentrated Sakura shrimp boiling juice, and desalted and concentrated Sakura shrimp boiling juice as a raw material. It is intended to provide a way.
[0004]
[Means for Solving the Problems]
In order to achieve the above object, the method for producing a fermented seasoning according to claim 1 is to mix sakura shrimp, yeast, salt water, solid koji, and an enzyme and ferment and mature.
[0005]
Further, the method for producing a fermented seasoning according to the second aspect is a method in which boiled cherry shrimp, yeast, salt water, solid koji, and enzymes are mixed and fermented and matured.
[0006]
Further, the method for producing a fermented seasoning according to the third aspect is a method in which sakura shrimp, boiled cherry prawn, yeast, salt water, solid koji, and an enzyme are mixed and fermented and matured.
[0007]
The method for producing a fermented seasoning according to the fourth aspect is the method for producing a fermented seasoning according to the first to third aspects, wherein the broth of shrimp is boiled in salt water, and the broth of shrimp is Brix. Is concentrated to 8 to 40 and desalted.
[0008]
Further, in the method for producing a fermented seasoning according to claim 5, the boiled Sakura shrimp is boiled in salt water, and the condensing step of concentrating the Sakura shrimp broth to Brix of 8 to 40, And a salt concentration adjusting step of adjusting the salt concentration by reducing the salt concentration of the Sakura prawn broth.After the salt concentration adjusting step, the Sakura prawn broth, Sakura prawn, yeast having a reduced salt concentration , Salted water, solid koji, and enzymes are mixed and fermented and matured.
[0009]
The method for producing a fermented seasoning according to claim 6, wherein the broth of the fish is boiled with salt water, and a concentration step of concentrating the broth of the fish to Brix of 8 to 40; Having a salt concentration adjusting step of reducing the salt concentration of the broth to adjust the salt concentration, and after this salt water concentration adjusting step, mixing the fish broth with reduced salt concentration, yeast, salt water, solid koji, and enzyme, It is fermented and aged.
[0010]
BEST MODE FOR CARRYING OUT THE INVENTION
In the production method of the fermented seasoning of the present invention, in the production process of the seasoned cherry shrimp using the broth of the shrimp, the shrimp shrimp (raw shrimp) and the boiled cherry shrimp (cherry blossoms produced when the cherry shrimp is boiled in salt water) are produced. Boiled prawn broth, concentrated prawn boiled juice, concentrated sakura prawn boiled juice and reduced salt content (including desalted and concentrated prawn boiled juice) as raw materials, solid koji, brine (salt and water) , Deep sea water), enzymes, and yeast, and then subjected to a fermentation ripening step. As a preferable raw material to be used in the present invention, a raw sakura shrimp or a concentrated solution of a boiled sakura shrimp can be used, and the freshness of the sakura shrimp at this time is preferably 20 or less in K value.
[0011]
As the preferred koji used in the method for producing the fermented seasoning of the present invention, one or more of soy sauce koji, rice koji, and barley koji are preferably used in combination. Gives good results in utilizing the umami taste. Incidentally, these koji are obtained according to a conventional method, for example, by inoculating a mixture of steamed soybean and roasted wheat, or steamed rice or barley with koji mold to carry out koji making.
[0012]
Microorganisms for the production of koji made of solid koji, ie, filamentous fungi, are aspergillus spp. Aspergillus awamori) and microorganisms belonging to the genus Monascus, and preferably Monascus anka. These filamentous fungi can be used alone or in combination of two or more. The filamentous fungi are commercially available as soy sauce seed koji, miso seed koji, and the like, and can be easily obtained.
[0013]
In addition to solid koji, starters and enzymes can be used in combination. In this case, the microorganism used as the starter culture is a salt-tolerant yeast such as Zygosaccharomyces rouxii, and these microorganisms are commercially available as brewer's yeast starters and can be easily obtained. Further, the amount of the enzyme to be used is not limited, although it varies somewhat depending on the intensity of the protease activity.
[0014]
The concentrated concentrate of cherry prawn stew used in the production method of the fermented seasoning of the present invention requires a long time for fermentation and aging when the concentration is low, and the quality of the finished product (umami, sweetness and kokumi taste) (All are weak) are inferior and not preferable. Conversely, if the degree of concentration is too high, the fermentation aging step is not problematic, but the kogane odor at the time of concentration remains as it is after fermentation aging, deteriorating the quality. Therefore, the preferred concentration is 8% to 40% for Brix, and the more preferred concentration is 25% to 40% for Brix.
[0015]
The concentrated solution of the boiled cherry prawn used in the method for producing the fermented seasoning of the present invention is obtained by boiling raw sakura shrimp in salt water, and the salt water may be adjusted by dissolving salt in water. However, when salt water containing deep sea water is used, salt cad is eliminated and becomes rounder.
[0016]
The salt water used in the preferred aging step used in the method for producing a fermented seasoning of the present invention may be adjusted by dissolving salt in water. become.
[0017]
The ratio (weight ratio) of the preferred solid koji used in the method for producing the fermented seasoning of the present invention and the raw sakura shrimp (raw prawn) concentrated sakura shrimp broth is 5: 5 to 2: 8. If the value of the solid koji exceeds 5, the resulting product loses the characteristic of Sakura shrimp and is not preferred. Conversely, if the value of the solid koji is smaller than 2, the resulting product becomes unnatural, which is not preferable. In addition, the temperature during brewing is preferably 20 to 35 ° C, more preferably 25 to 30 ° C.
[0018]
After completion of the brewing, a liquid portion is obtained through the steps of deactivating the enzyme by heating, separating solids and oils, and purifying. The obtained liquid portion can be used as it is or after being subjected to heat sterilization, but it can also be used after removing the coloring substance by treatment with activated carbon or an ion exchange resin as appropriate. If left undisturbed, a residue such as a hardly soluble amino acid such as tyrosine or an insoluble protein may be formed. If necessary, the residue is removed by filtration.
[0019]
The preferred free amino acid composition in the product of the Sakura Shrimp seasoning prepared according to the present invention is such that taurine is 3% by weight or more in free amino acids, glycine is 4% by weight or more in free amino acids, and proline is 7% or more in free amino acids. % By weight or more.
[0020]
The Sakura Prawn seasoning thus obtained can be used alone as a material, or can be used as a raw material for processed extracts, seasonings, etc. And the like. This is presumed to be due to amino acids and peptides contained in the fermented seasoning.
[0021]
【Example】
Hereinafter, the method for producing the fermented seasoning of the present invention will be specifically described.
(Example 1)
360 g of city water, 120 g of wheat koji, and 105 g of salt were added to 290 g of raw cherry prawn minced with a mixer, and mixed well so as to be uniform. After the yeast was further added, brewing was performed at 30 ° C. for 23 days while stirring once a day. After brewing, the protease was inactivated by heat treatment at 82 ° C. for 30 minutes, and a purification treatment such as filtration and separation of solids and oils by centrifugation was performed to obtain a clear liquid.
[0022]
(Example 2)
Boiled juice produced in the deep-fried sakura shrimp process is desalted and concentrated by electrodialysis (Brix 11.0, total nitrogen 1.18%, salt content 0.195%), 480 g, wheat koji 120 g, salt 105 g Was added and mixed well so as to be uniform. After the yeast was further added, brewing was performed at 30 ° C. for 23 days while stirring once a day. After brewing, the protease was inactivated by heat treatment at 82 ° C. for 30 minutes, and a purification treatment such as filtration and separation of solids and oils by centrifugation was performed to obtain a clear liquid.
[0023]
Table 1 shows the analysis values of the seasoned Sakura Prawn seasoning thus obtained.
[Table 1]

[0024]
From Table 1, there is no difference in the product composition due to the difference in the raw materials. Further, when compared with a commercially available fermented seasoning (fish sauce), a difference in the free amino acid composition is apparent.
[0025]
Table 2 shows the results of the sensory evaluation of the obtained Sakura shrimp seasoning. The sensory evaluation was performed using a warm aqueous solution having a solid content of 2%. The cherry prawn seasoning of Example 1 retained "atsumi" and "complex taste", which are the characteristics of traditional fish soy sauce, almost as well as existing traditional fish soy sauce. Also, the fishy odor was weaker than existing traditional fish soy sauce. In addition, it had a "Sakura shrimp-likeness" that no other fish sauce had.
[0026]
[Table 2]

[0027]
In addition, in this example, Example 1 uses Sakura Prawn and Example 2 uses the broth of Sakura Prawn, but the method for producing a fermented seasoning of the present invention is not limited thereto. Sakura shrimp, boiled cherry shrimp, and a mixture of the raw material, yeast, salt water, solid koji, and enzyme, followed by fermentation and aging.
[0028]
Further, in the present embodiment, the broth produced in the fryer process of the shrimp is desalted and concentrated by electrodialysis. Conversely, the concentrating process (for example, the concentrating process is performed by boiling the broth and adding After evaporating the water or evaporating the water under reduced pressure, the solution may be desalted.
In addition, Sakura Shrimp's broth has a brix of about 2 to 5 and has a weak taste as a fermented seasoning, and Brix can be concentrated to 8 to 40 to enhance the taste, while Brix is reduced to 8 to 40. Although the salt concentration is increased with the concentration, the salt concentration is reduced to, for example, a constant salt concentration within a range of 0 to 20% (the salt water concentration adjusting step includes, for example, an ion exchange membrane. For example, an electrodialysis method using the same).
After the concentration step, a salt concentration adjusting step of reducing the salt concentration of the boiled Sakura shrimp and adjusting the salt concentration is provided, thereby preventing the rotting of the Sakura shrimp soup and having a Brix of 2 to 5 times. The taste is weak as a fermented seasoning, and Brix can be concentrated to 8 to 40 by the concentration step to enhance the taste. On the other hand, the salt concentration also increases as Brix is concentrated to 8 to 40. However, since a salt concentration adjusting step of reducing the salt concentration to a constant salt concentration (for example, in the range of 0 to 20%) is provided, the subsequent adjustment amount of salt can be kept at an appropriate value, and It can be fermented and aged.
[0029]
In this example, the `` boiled Sakura shrimp '' produced when boiling Sakura shrimp with salt water was used as a raw material.However, the method for producing a fermented seasoning of the present invention is not limited to Sakura shrimp, but fish. The present invention can be similarly applied to "fish soup" generated when boiled in salt water.
That is, the broth of fish is boiled in salt water, and the concentration step of concentrating the broth of the fish to Brix 8 to 40 (for example, the concentration step is to boil the broth to evaporate the water in the broth or to reduce the pressure under reduced pressure. Concentration under reduced pressure to evaporate water), and after this concentration step, a salt water concentration adjustment step (salt water concentration) of reducing the salt water concentration of the fish broth to a constant salt water concentration (for example, in the range of 0 to 20%). The adjusting step includes, for example, an electrodialysis method using an ion exchange membrane). After the salt water concentration adjusting step, the fish broth having reduced salt water concentration, yeast, salt water, solid koji, and an enzyme are mixed. , Fermented and aged.
[0030]
【The invention's effect】
According to the method for producing a fermented seasoning according to claim 1, it is possible to obtain a seasoning having not only freshness but also "atami" and "complex taste" which could not be obtained conventionally, as well as "Sakura shrimpiness". it can.
[0031]
According to the method for producing a fermented seasoning described in claims 2 to 3, in addition to the effect of the invention described in claim 1, the broth of sakura shrimp generated when simmering sakura shrimp is effective as a raw material of the fermented seasoning. Can be used for
[0032]
According to the method for producing a fermented seasoning of the fourth aspect, in addition to the effect of the above-described second aspect, the broth of Sakura Shrimp has a Brix of about 2 to 5 and tastes as a fermented seasoning. It is weak, and Brix can be concentrated to 8 to 40 by the concentration step to enhance the taste. On the other hand, as Brix is concentrated to 8 to 40, the concentration of salt water also increases, but it is desalinated. The subsequent adjustment of the amount of salt can be kept at an appropriate value, and fermentation and aging can be favorably performed.
[0033]
According to the method for producing a fermented seasoning according to the fifth aspect, in addition to the effect of the second aspect described above, after the concentration step, the salt concentration of the boiled cherry shrimp is reduced to adjust the salt concentration. Since the salt concentration adjustment step is provided, the rot of the boiled cherry shrimp is prevented, and the boiled cherry shrimp has a brix of about 2 to 5 and has a weak taste as a fermented seasoning, and the brix is reduced to 8 to 40 by the concentration step. The salt can be concentrated to enhance the taste. On the other hand, the concentration of Brix is increased to 8 to 40, and the salt concentration is also increased. However, the salt concentration is reduced to a certain salt concentration (for example, in the range of 0 to 20%). Since the step of adjusting the salt concentration is performed, the amount of the salt to be adjusted thereafter can be kept at an appropriate value, and the fermentation and aging can be favorably performed.
[0034]
According to the method for producing a fermented seasoning according to claim 6, in addition to the effect of the invention described in claim 2, after the concentration step, the salt concentration is adjusted by reducing the salt concentration of the fish broth. Since the adjustment step is provided, the roast of the fish broth is prevented, and the fish broth has a brix of about 2 to 5 and has a weak taste as a fermented seasoning, and the brix is concentrated to 8 to 40 by the concentration step to enhance the taste. The salt concentration can be increased, while the salt concentration is increased as Brix is concentrated to 8 to 40, but the salt concentration is reduced to a constant salt concentration (for example, in the range of 0 to 20%). Since the adjustment step is provided, the subsequent adjustment amount of the salt can be kept at an appropriate value, and fermentation and aging can be favorably performed.

Claims

A method for producing a fermented seasoning, comprising mixing shrimp prawn, yeast, salt water, solid koji, and an enzyme, followed by fermentation aging.

A method for producing a fermented seasoning, comprising mixing sakura shrimp broth, yeast, salt water, solid koji, and an enzyme and fermenting and aging the mixture.

A method for producing a fermented seasoning, which comprises mixing sakura shrimp, sakura shrimp's broth, yeast, salt water, solid koji, and enzymes, and fermenting and aging.

Sakura shrimp soup is boiled in salt water,
The method for producing a fermented seasoning according to any of claims 1 to 3, wherein the boiled cherry prawn is concentrated to 8 to 40 Brix and desalted.

Sakura shrimp soup is boiled in salt water,
A concentration step of Brix concentrating the broth of the shrimp to 8 to 40,
After this concentration step, a salt concentration adjusting step of adjusting the salt concentration by reducing the salt concentration of the boiled Sakura shrimp juice,
After the salt concentration adjusting step, a method for producing a fermented seasoning, comprising mixing the above-mentioned boiled Sakura shrimp, Sakura shrimp, yeast, salt water, solid koji, and enzyme with reduced salt concentration, and fermenting and aging.

Fish broth is boiled in salt water,
A concentration step of Brix concentrating the fish broth to 8 to 40,
After this concentration step, a salt concentration adjustment step of adjusting the salt concentration by reducing the salt concentration of the fish broth,
A method for producing a fermented seasoning, which comprises, after the step of adjusting salt concentration, mixing the broth, yeast, salt water, solid koji, and enzyme of the fish with reduced salt concentration and fermenting and aging.