JP2005006601A - Method for producing globefish added fermented seasoning - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing globefish added fermented seasoning having suppressed fat content while containing much highly functional animal protein starting with collagen based on conventional vegetable soy sauce, thus excellent in convenience and simpleness and containing components effective for beauty and health through adding meat/bone of globefish known to contain slight fat and a large quantity of collagen more than other fish to undiluted soy sauce produced by using soybeans followed by further addition of seaweed so as to extract deliciousness. <P>SOLUTION: This method for producing the globefish added fermented seasoning comprises a process S1 of making a mixed liquid by adding meat/bone of globelfish and seaweed to undiluted soy sauce followed by stirring, a process S2 of making globefish added refermented unrefined soy sauce by adding soy sauce yeast to the mixed liquid followed by fermenting/ripening, a process S3 of separating the globefish added refermented unrefined soy sauce into a solid and a supernatant liquid, a process S4 of making a seasoning added liquid by adding seasoning to the supernatant liquid and a process S5 of sterilizing the seasoning added liquid. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing a puffer-added fermented seasoning containing a functional component.
[0002]
[Prior art]
In general, soy sauce, which represents Japan's taste alongside miso, is used in a wide variety of things such as boiled foods, soup, cooked rice, steamed rice bowl, udon and soba noodles, soup stock, hot pot, and stir-fried dishes. It was used as an all-purpose seasoning that is indispensable to Japanese food culture. In addition, soy sauce produced by adding koji molds and saline to the main ingredients soybean and wheat and subjecting them to fermentation and aging for a long time, amino acids and glucose produced from soybean protein and wheat starch by decomposition by koji mold enzymes In addition to producing deep umami, sweetness and fragrance, it also has a deodorizing effect that eliminates the raw odor of the ingredients, making it the best seasoning to enhance the taste of the dish. Furthermore, since soy sauce has a bactericidal effect due to salt and acid, it is a natural food that does not use any additives. Therefore, it is a good health food for the body.
However, now that the number of women working in society is increasing, the need for cooking at home has disappeared due to the spread of prepared foods at supermarkets and convenience stores. Less. Also, simmered dishes made by blending soy sauce, mirin, sake, sugar and other seasonings are not easy for beginners, so fewer people are able to cook Japanese dishes using miso and soy sauce each year. There was a problem of being. As a result, the usage rate in January was 1.8 liters per person until several years ago, but recently the usage rate in January has dropped dramatically to 1 liter per household. There has been a problem that is rapidly decreasing.
[0004] Also, recently, due to the gourmet boom, Korean cuisine using unique spices and seasonings, Vietnamese cuisine, Thai cuisine and other Asian and Italian cuisines are often found in restaurants and supermarkets. At the same time, an increasing number of consumers are trying to make foreign dishes at home, contrary to Japanese food. For example, Nampula used in Thai food Tom Yum Goong is like Japanese fish soy sauce and has come to be used as a hidden taste in various dishes.
[0005] However, these foreign seasonings have rich umami and the like and are gradually increasing in demand in Japan, but those with fish such as Nanpura and anchovies have a unique flavor and smell. Many. Therefore, Japanese who are unfamiliar with these often feel an unpleasant odor, and there is a problem that it is not convenient for daily use.
In order to address such problems, several inventions and devices have been disclosed.
For example, Patent Document 1 discloses a liquid, solid, or paste-like form with the name “manufacturing method of fish soy sauce”, which leaves the complex and stretchy rich umami of fish soy sauce and has no unique unpleasant odor. An invention relating to a method for producing fish soy sauce processed into the above is disclosed.
The technique disclosed in Patent Document 1 will be described below.
The fish soy sauce disclosed in Patent Document 1 is produced by a method in which soy sauce oil is mixed with commercially available fish soy sauce such as Nanpura and the soy sauce oil is removed, and then the added soy sauce oil is removed. It is also possible to produce fish soy sauce that has been solidified or pasted by further dehydrating the fish soy sauce after removal of the soy sauce oil. The soy sauce to be added is a general term for oils that float on the surface of ordinary soy sauce obtained by squeezing soy sauce moromi, and contains almost no umami components derived from soy sauce, but is oleophilic organic. It has excellent affinity with acids and the like, and further contains soy sauce-like aroma components. Therefore, by mixing this soy sauce oil with fish soy sauce, the soy sauce oil has an affinity with butyric acid and isovaleric acid (isovaleric acid), which are the main components of the unpleasant odor of fish soy sauce, and suppresses the unpleasant odor. it can. Increasing the mixing ratio of soy sauce oil has the effect of further suppressing the generation of butyric acid and isovaleric acid (isovaleric acid) and increasing the soy sauce-like aroma.
Patent Document 2 discloses an invention relating to a method for producing fish soy sauce, which has the characteristic aroma and umami of fish soy sauce and has no unpleasant odor, under the name “fish soy sauce production method”. It is disclosed.
The technique disclosed in Patent Document 2 will be described below.
The fish soy sauce disclosed in Patent Document 2 masks the unpleasant odor of fish soy sauce by adding a fragrance substance or processed product thereof to Nampula, a Thai fish soy sauce, or Nyokumam, a Vietnamese fish soy sauce, There are liquid, solid and paste types. In addition, as aromatic substances and their processed products, fermented foods such as soy sauce, liquor and miso, and by-products, miscellaneous knots such as bonito, dried fish, dried fish products, organic solvent extraction residue and hot water extraction residue of koji, Examples include natural products such as seaweeds, sea breams, spices, extracts such as sea bream and meat, or synthetic chemicals such as synthetic flavor oils and flavor fragrances. You can get no fish sauce.
[0010]
[Patent Document 1]
Japanese Patent Laid-Open No. 11-123064 [Patent Document 2]
Japanese Patent Laid-Open No. 11-75764
[Problems to be solved by the invention]
However, in the above-described conventional technique, both the techniques disclosed in Patent Document 1 and Patent Document 2 are improvements in fish soy. In the invention disclosed in, for example, Patent Document 1, fish soy sauce is mixed with soy sauce oil to suppress the unpleasant odor peculiar to fish soy sauce and can be used as a seasoning that is familiar to Japanese people. It is a soy sauce, and there are limits to its frequent use in various dishes such as Japanese foods like ordinary soy sauce, and it can only be used in the form of a hidden taste like conventional fish soy sauce. There was a problem in terms of convenience. In addition, as with conventional soy sauce, there is a problem that it has a high salt content and has a unique taste of fish, and it is difficult to adjust the proportion to be mixed in dishes and lacks convenience.
In addition, in the invention disclosed in Patent Document 2, an unpleasant odor of fish soy sauce is removed by adding an aroma component or a processed product thereof to conventional fish soy sauce to make a seasoning easy to use in cooking. Although it was possible, fish soy sauce was not changed as in Patent Document 1, and there was still a problem of lack of convenience and convenience.
The present invention has been made in response to such a conventional situation, and it is known that raw soy sauce produced using soybean contains less fat and contains a larger amount of collagen than other fish. Add pufferfish meat and bones, and add kelp to bring out the umami taste, thereby reducing fat content while containing a large amount of highly functional animal proteins such as collagen, based on conventional vegetable soy sauce. Therefore, an object of the present invention is to provide a method for producing a puffer-added fermented seasoning containing ingredients that are excellent in convenience and simplicity and are effective for beauty and health.
[0014]
[Means for Solving the Problems]
In order to achieve the above object, the method for producing a puffer-flavored fermented seasoning according to the first aspect of the present invention comprises a step of adding a fishfish bone / bone and kelp of pufferfish to fresh soy sauce and stirring to prepare a mixed solution, And a step of fermenting and aging by adding soy sauce yeast to the liquid.
In the manufacturing method of the puffer-added fermented seasoning of the said structure, it has the effect | action of extracting the umami contained in the calcium, collagen, and kelp contained in the bone and meat of a pufferfish.
In addition, the method for producing a puffer-flavored fermented seasoning according to the second aspect of the present invention comprises the steps of adding a fishfish-bone and kelp of pufferfish to fresh soy sauce and stirring to prepare a mixed solution. The process of making soy sauce yeast and fermenting and ripening to make puffer-added re-fermented moromi, the step of separating puffer-added re-fermented moromi into solids and supernatant, and adding seasoning to the supernatant It has the process of producing an additive liquid, and the process of disinfecting a seasoning additive liquid.
In the manufacturing method of the puffer-added fermented seasoning having the above-described configuration, the puffer-added re-fermentation is prepared by preparing the seasoning additive-added liquid after preparing the puffer-added re-fermented moromi taste supernatant. It has the effect of giving a high umami and flavor to the moromi supernatant.
[0016]
DETAILED DESCRIPTION OF THE INVENTION
Below, embodiment of the manufacturing method of the puffer-added fermentation seasoning which concerns on this invention is described based on FIG.
FIG. 1: is a flowchart which shows the process of the manufacturing method of the blowfish addition fermented seasoning which concerns on embodiment of this invention. With reference to FIG. 1, the procedure of the manufacturing method of the puffer-added fermented seasoning which is embodiment of this invention is demonstrated.
First, fugu fish meat, bone, and powdered kelp, which are paste-like, are mixed and stirred in deep-mouthed or light-mouthed raw soy sauce to prepare a uniform mixed solution. This is a process corresponding to step S1. Pufferfish contains a large amount of fine collagen and calcium. Collagen, in particular, works to connect cells and supply oxygen and nutrients to help remove waste, and to fix calcium in bone tissue. It has a wide range of functions, such as helping the human body, forming various organs in the human body or the entire body, and supporting and strengthening the body. Therefore, intake of a large amount of collagen can maintain the wateriness of the skin, prevent wrinkles and spots, and prevent osteoporosis and arthritis.
In this step, such highly functional collagen and calcium are extracted and extracted from fish meat and bone, including the pufferfish skin made into a paste, into a mixed solution. The reason why the puffer fish meat and bone are made into a paste is because it is easy to process and dissolves in fresh soy sauce. The type of puffer fish is not particularly limited. In addition, kelp may not be powder, but powdered kelp is used because it is easy to store and can be uniformly mixed with raw soy sauce.
Subsequently, in step S2, the soy sauce yeast is added and fermented / ripened, and the mixture containing the soy yeast is fermented and matured for 30 to 50 days while maintaining a constant temperature of 25 to 35 ° C. Make moromi. Since the soy sauce yeast added in this step has a mash blend containing glucose and the like, alcoholic fermentation is performed. Therefore, in this step, the smell of blowfish is reduced by alcoholic fermentation of soy sauce yeast, and harmony between the amino acids derived from vegetable proteins contained in fresh soy sauce and the amino acids derived from animal proteins contained in puffers is achieved. Therefore, a fugu-added fermented seasoning with a deeper taste can be created by constantly stirring and promoting fermentation while keeping the temperature at which soy sauce yeast can work actively. At the same time, more collagen and calcium can be extracted by aging for a long time. In addition, the suitable temperature and the number of days in this step are 30 ° C. and 40 days, which is preferable for activating the soy sauce yeast and suppressing excessive degradation of collagen due to heat.
In the filtration step of step S3, the puffer-added re-fermented moromi obtained in step S2 is naturally filtered. This natural filtration is a filtration method in which the puffer added re-fermented moromi taste is allowed to stand and separate into a supernatant and a solid, and such natural filtration is performed without using conventional filtration methods such as squeezing. In addition to avoiding the removal of collagen and calcium extracted in the re-fermented moromi with pufferfish as much as possible, and preventing the puffer fish and bone extract remaining in the solids from being excessively extracted into the supernatant liquid, It is possible to produce a puffer-added re-fermented moromi supernatant that contains more collagen and calcium but does not have a fishy smell and has a flavor similar to that of ordinary soy sauce.
In step S4, the taste is adjusted by adding glucose, powdered kelp extract and salt to the supernatant of the puffer-added re-fermented moromi obtained in step S3 to prepare a seasoning additive. Even the pufferfish-added re-fermented moromi supernatant liquid is enough to make a pufferfish-added fermented seasoning, but by adding glucose and powdered kombu extract to this, a deeper and richer puffer-added fermented seasoning Not only can it be made, but the addition of salt can make sweetness stand out. Powdered kelp extract also has the effect of suppressing the smell of pufferfish. When using traditional soy sauce for simmered foods, it has been necessary to prepare with other seasonings such as mirin and liquor in an appropriate ratio, but it has been necessary to prepare the seasoning for adding pufferfish. The puffer-flavored fermented seasoning obtained by the method for preparing the ingredients is adjusted to the right taste in the process of this step S4, so when using it, it is necessary to change the mixing ratio and mix only water to boiled foods, soups, and stews It can be used for various dishes such as rice. Thereby, it can utilize by the usage method similar to normal soy sauce, and can improve the convenience and the simplicity of cooking.
Finally, the seasoning additive liquid obtained through steps S1 to S4 is sterilized and bottled to complete the blowfish-added fermented seasoning according to the method for producing the puffer-added fermented seasoning of the present invention. This is step S5. As a method for sterilizing soy sauce, heat treatment (burning) is generally used, but in the method for producing a fugu-added fermented seasoning according to the present embodiment, a seasoning additive solution is used by combining heat treatment and alcohol (ethyl alcohol) addition. Sterilize. This is to prevent the collagen contained in the puffer-added fermented seasoning from being decomposed by heat as much as possible, and thereby the effectiveness of the functional component can be maximized.
By producing the puffer-added fermented seasoning through the above process, a fermented seasoning containing a functional ingredient such as calcium or collagen can be produced, and a fermented seasoning rich in convenience and convenience. Can stimulate the revitalization of Japanese food culture.
[0023]
【The invention's effect】
As described above, in the method for producing a puffer-flavored fermented seasoning according to claim 1 of the present invention, functions such as collagen and calcium are obtained by adding fermented fish meat, bone and kelp to fresh soy sauce and re-fermenting it. A fermented seasoning rich in convenience and convenience that can be used in the same manner as ordinary soy sauce while containing a sexual component.
Further, in the method for producing a puffer-added fermented seasoning according to claim 2 of the present invention, in addition to the effect of the invention of claim 1, a higher umami taste and flavor are exhibited, and the mixing ratio is changed to produce water. It is possible to make a fermented seasoning that is more convenient and simple than can be used in any dish simply by mixing with the above.
[Brief description of the drawings]
FIG. 1 is a flowchart showing steps of a method for producing a puffer-added fermented seasoning according to an embodiment of the present invention.

Claims (2)

Fugu-added fermentation, characterized in that it comprises a step of adding fishfish / bone and kelp of puffer fish to fresh soy sauce and stirring to prepare a mixed solution, and a step of adding soy sauce yeast to the mixed solution and fermenting / ripening Seasoning production method. Adding fishfish, bone and kelp of puffer fish to fresh soy sauce and stirring to make a mixed solution; adding soy sauce yeast to the mixed solution and fermenting and ripening to make puffered re-fermented moromi; A step of separating the pufferfish added re-fermented moromi into solids and a supernatant, a step of adding a seasoning to the supernatant to prepare a seasoning additive, and a step of sterilizing the seasoning additive A method for producing a puffer-added fermented seasoning comprising:

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