JP2005176815A - Method for producing fermented fish sauce - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing fermented fish sauce, capable of improving its productivity by shortening a maturing period in the production of the fermented fish sauce and also producing the sauce improved with eat taste. <P>SOLUTION: This method for producing the fermented fish sauce by maturing a mixture containing flesh of fishes and shell fishes, table salt and an enzyme agent, and filtering is provided by using a protease and collagenase as enzyme agents jointly so as to improve the taste of the fermented fish sauce and also its productivity. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention relates to a method for producing high-quality fish soy sauce. More specifically, the present invention relates to a method for producing fish soy sauce with improved taste using a specific enzyme agent.

Fish soy sauce is a seasoning made by adding a large amount of salt to seafood and ripening it. In recent years, demand has been increasing in Japan as a concealing taste for noodle soup and “tare”. In the production of such fish soy sauce, various methods such as addition of an enzyme agent, soy sauce cake, amino acids and organic acids have been studied for the purpose of shortening the aging period and increasing the amount of amino acids of umami components.
For example, as a method for producing fish soy sauce with little fishy odor and little remaining seafood taste, 3-25% (W / W) salt is added and the temperature is kept at 25-45 ° C., Aspergillus A method has been proposed for enzymatic degradation of fish and shellfish in the presence of proteases originating from Aspergillus melleus (see Patent Document 1).

  However, fish soy sauce according to the conventional method has a problem in productivity because of a long aging period. In addition, the taste is so salty that fish extract is contained in salt water, and the taste of sticking your tongue cannot be wiped off. Furthermore, the fishy odor remains and is expected to improve the taste and flavor.

    Japanese Patent Laid-Open No. 10-42828

  Accordingly, an object of the present invention is to provide a method for producing fish soy sauce with improved taste while shortening the aging period in the production of fish soy sauce to improve productivity.

As a result of repeating various studies to achieve the above object, the present inventors, as an enzyme to be added in the production of fish soy sauce, when ripening together with protease and collagenase, the period required for ripening is shortened, The present invention was completed by finding that the taste and flavor of the fish soy sauce obtained were significantly improved.
That is, according to the present invention, the above object is
(1) A method for producing fish soy sauce characterized by aging a mixture comprising seafood meat, salt and protease and collagenase, and filtering the ripened product,
(2) It is characterized by aging a mixture in which 30 to 10,000 units (preferably 3002 to 5000 units) of protease and 5-1000 units (preferably 50 to 500 units) of collagenase are mixed per kg of fish and meat. The method for producing fish soy sauce of (1) above,
(3) The method according to (1) or (2) above, wherein the salt is mixed in a proportion of 10 to 35% by weight (preferably 15 to 33% by weight) with respect to the weight of the seafood meat.
(4) The production method according to any one of (1) to (3) above, wherein the internal organs of seafood are further mixed.
(5) The method according to any one of (1) to (4) above, wherein the aging is performed at a temperature of 10 to 50 ° C. (preferably 15 to 45 ° C.),
(6) The method according to any one of (1) to (5) above, wherein the aging is performed for 7 to 120 days (preferably 10 to 60 days),
(7) The production method according to any one of (1) to (6) above, wherein the pH of the mixture at the beginning of aging is adjusted to a range of 3 to 5.
Or
(8) The above (1) to (2), wherein the pH of the mixture at the beginning of ripening is adjusted to a range of 3 to 5 and the concentration of salt is 3 to 15% by weight based on the weight of the seafood meat. ), The production method of any one of (4) to (7),
Achieved by:

  According to the method of the present invention, it is possible to produce a desired fish soy sauce in a shorter period of time than in the conventional method. Moreover, the amino acid content of the resulting fish soy sauce is increased, and the umami taste is increased.

BEST MODE FOR CARRYING OUT THE INVENTION

  In the present invention, at least (1) seafood meat (referred to as seafood meat in the present invention), (2) salt, and (3) a combination of specific enzyme agents, that is, a combination of protease and collagenase. To use. Hereinafter, each of these materials and a method for producing fish soy using them will be described in detail.

<Seafood>
The seafood used in the present invention is meat of seafood such as salmon, trout, skipjack, tuna, horse mackerel, sardine, squid, shrimp, and shellfish, and there is no particular limitation on the type of seafood. In addition, the raw material for seafood used in the present invention may include not only the true meat part of seafood, but also the head, internal organs, haramo, skin and mixtures thereof.
When using large fish such as salmon, trout, and tuna as ingredients, wash the fish meat from which the internal organs, head, fins, spine, etc. have been removed with water or saline, and then chop it into appropriate sizes. use.

<Salt>
As the salt used in the method of the present invention, normal salt can be used, and the kind thereof is not limited. For example, both rock salt and sea salt can be used.
The amount of sodium chloride used is suitably 10 to 35% by weight, preferably 15 to 33% by weight, based on the weight of the seafood meat. For the purpose of preventing spoilage during aging, it is particularly preferred that the salt is substantially saturated in the aging system.
However, as will be described later, when the initial pH of the aging system is adjusted to 3 to 5, the concentration of sodium chloride can be reduced from the above range.

<Enzyme>
The greatest feature of the present invention is that, in addition to the above materials, an enzyme agent is used, and as the enzyme agent, a protease and collagenase are used in combination.
Examples of the protease used in the present invention include those derived from microorganisms, for example, "Protease A" derived from Aspergillus oryzae (manufactured by Amano Enzyme), "Pro Leather FGF" derived from Bacillus subtilis (manufactured by Amano Enzyme), Various protease preparations such as those of Spergillus melles origin, Rhizopus niveus origin, Rhizopus oryzae origin are preferably used. In addition, as a plant-derived material, for example, “Papain W-40” (manufactured by Amano Enzyme) originating from Crariapapaya L, “Promeline F” (manufactured by Amano Enzyme) originating from Pineapple cannery, and the like are preferably used. .
The amount of protease added is preferably 1,000 to 5,000 units (Unit) with respect to 1 kg of seafood meat weight. Here, the amount of protease activity (number of units) was measured by the Kunitz method using casein as a substrate, and the enzyme titer corresponding to 1 micromole of tyrosine per minute at 37 ° C. was defined as 1 unit (Unit). Is displayed.

On the other hand, the collagenase is preferably derived from a microorganism, for example,
In addition to collagenase from Sigma, which originates from Clostridium histolyticum, collagenase from Streptomycins, Achromobacter, and the like are preferably used. Since these are each marketed as a formulation, all can be obtained easily.
The amount of collagenase added is preferably 100 to 500 units per 1 kg of seafood meat weight. In general, the amount of collagenase activity (number of units) is preferably 0.1 to 50%, particularly preferably 1 to 25% of the amount of protease activity (number of units).
The amount of collagenase activity (number of units) was measured by the TNBS method using collagen as a substrate, and the enzyme titer corresponding to 1 micromole of leucine per minute at 37 ° C. was displayed as 1 unit (Unit). Is done.

<Organic acids>
According to the researches of the present inventors, at this time, an organic acid that can be used as a food such as acetic acid (vinegar), citric acid, lactic acid, and succinic acid is added to the above mixture. If the pH of the mixture is adjusted to be slightly acidic so that the pH is 3 to 5, even if the salt concentration is reduced to about 10% by weight or less based on the weight of the seafood meat, no spoilage occurs, resulting in higher quality. It was found that fish soy sauce with low salt content can be produced. When pH is adjusted to the range of 3-5, especially 4.0-5.0 by addition of said organic acids, the density | concentration of salt is 3-15 weight%, Especially 5-13 weight% is suitable.
Therefore, by adjusting the pH as described above, it is possible to produce a fish soy sauce that is reduced in salt and has a good saltiness. In addition, when the pH is adjusted to the above range, ripening is promoted, and it becomes possible to produce high-quality fish soy sauce in a shorter period of time.
<Additives other than the above>
In the method of the present invention, in addition to the above components, the internal organs of seafood may be mixed, and in many cases, it is preferable. Since the internal organs of seafood also contain some protease as an enzyme, it has the effect of promoting ripening. The internal organs may be used by chopping them to an appropriate size, or they may be ground in advance with mince or the like and used as an internal organ homogenate.
In the method of the present invention, if necessary, in addition to the above materials, various materials, additives, and the like that have been confirmed to be safe as foods can be added.

<Manufacturing process of fish sauce>
According to the present invention, first, if necessary, the internal organs, head, fins, main bones and the like are removed from the seafood used as a material, washed, and then the material is shredded to an appropriate size. Then, it is mixed with a predetermined amount of sodium chloride and water added as necessary, and the protease and collagenase described above are further added and mixed well.
Protease and collagenase may be added simultaneously, but protease may also be added after collagenase is added. At this time, if necessary, other materials other than the above may be added simultaneously or sequentially.

In the present invention, water may be added to the above materials. Mixing of seafood meat, salt and water can be carried out by the following two methods.
(A) A method of preparing a chopped seafood meat by mixing it with salt and suspending it in water.
(B) A method of suspending shredded seafood in saline.
An enzyme agent is added to the salt-containing fish and shellfish suspension prepared as described above and mixed with stirring. Mixing may be performed manually, but it is efficient to mix mechanically using a mixer or the like. Mixing is preferably performed at room temperature.
The amount of salt and water used can be arbitrarily set according to the target salt concentration of the final product, but usually the salt concentration in fish soy sauce (fresh) is in the range of 10-30 g / dl, preferably 10-20 g. It is good to adjust so that it becomes / dl. When not adjusting pH mentioned above to 3-5, if salt concentration is lower than the said range, it will become a cause of harmful microorganisms contamination. On the other hand, when the salt concentration exceeds the above range, enzyme activity inhibition or the like occurs, and a long time is required for aging.

On the other hand, when the pH at the beginning of ripening is adjusted to 3 to 5, the salt concentration may be 3 to 15% by weight, and the activity of the enzyme is increased, so that ripening is promoted and the product is produced in a shorter time.
When using saline, it is preferable to use saturated saline. However, in the present invention, water is separated from the seafood meat by mixing the salt into the seafood meat, so that the necessary water content can be obtained without adding water from the outside. .

This fish and meat suspension is put in a container and aged in the atmosphere at 10 to 50 ° C., preferably 15 to 45 ° C., more preferably 30 to 40 ° C. for 7 days or more, preferably 14 days or more. During aging, a load may be applied from above the container. Fish soy sauce is obtained by filtering the aged product and removing only the liquid. If the ripening temperature is too high, decomposition of the fish and shellfish protein is likely to occur (rotation), and if the ripening temperature is too low, the ripening period becomes longer and the productivity is lowered.
In the present invention, the aging period can be shortened as compared with the conventional method. Therefore, the aging proceeds to almost the target level after 7 days or more after the preparation, and sufficient aging is performed in 14 days. . For this reason, according to this invention, the target fish soy sauce can be obtained in a comparatively short period of time. The aging period is preferably appropriately selected within a range of 7 to 120 days in consideration of both productivity and quality.

  The container used for aging is preferably a semi-sealed container. The material charged in the container is, for example, adjusted to a liquid temperature of 25 to 45 ° C. and fermented and matured for the above period with occasional stirring as necessary. In the initial stage of the preparation, fish and meat proteins are decomposed by enzymes. In the case of raw seafood, self-digestion also occurs due to the enzymes of the seafood itself.

  Whether or not the aging has been sufficiently performed can be known from the change over time in the total nitrogen amount in the fish soy being aged. That is, when the total nitrogen amount reaches around 1 g / 100 g, it can be said that it is almost matured. From the viewpoint of obtaining a product of good quality, it can be determined that ripening has been completed when the total amount of nitrogen reaches 1.5 g / 100 g or more.

  The fully aged mixture is then filtered to separate the solid and liquid. A normal filter cloth can be used for filtration. The filtration efficiency may be increased by applying pressure during filtration. The filtered liquid is filled into a bowl, plastic bottle, or other container and commercialized as fish soy sauce.

  In addition, after completion | finishing said ripening, you may give the process similar to the post-process of normal soy sauce moromi | flavor, and may commercialize. For example, the fish soy (mixture) after aging can be filtered to make it fresh, and if necessary, this freshly cooked chicken can be sterilized by heating and then filtered to obtain a clear fired product. Compared to traditional fish sauce, these products have no fishy odor, have a sweet umami characteristic of fish soy sauce, and are moderately thin with a color intensity equivalent to or less than that of brewed soy sauce. This fish soy sauce has a soy sauce flavor.

  In most cases, the product composition of the fish soy sauce obtained by the method of the present invention is pH 4.7 to 5.2, total nitrogen 1.3 to 3.0 g / dl, salt 14 to 18 g / dl, lactic acid 0.6 g / dl or more, ethanol 1.2 g / dl or more, chromaticity 0.3 to 0.9 (wavelength 550 nm, absorbance of 10 mm cell). As described above, the fish soy sauce according to the method of the present invention has a good color tone, has the taste of fish soy despite having no fishy odor, and also has the flavor of Japanese soy sauce. It is not only a perfect seasoning for Chinese, Western and ethnic dishes. Moreover, since it contains a unique umami component, it is also useful as a seasoning derived from a natural product instead of a chemical seasoning.

  Hereinafter, the present invention will be described more specifically with reference to Examples and Comparative Examples. However, the present invention is not limited by these. In the examples, “%” simply means “% by weight” unless otherwise specified.

[Example 1, Comparative Examples 1-2]
A white salmon (A beech) caught in the Sea of Okhotsk was prepared as a sample. The water content of this white salmon (A beech) meat was 69%, protein was 22.7%, lipid was 6.8%, and ash content was 1.2%.
The internal organs, head, fins, and vertebrae of this salmon were removed, washed with physiological saline, and then added to 2.3 kg of fish meat cut into 5 cm × 2.5 cm, and salt corresponding to 25% by weight was added. This was divided into three equal parts, and the shredded internal organs and enzyme components described in Table 1 below were added to each. These were individually put in a container, covered, and aged at 35 ° C. for 120 days in the air. Each aged product was filtered with gauze to obtain fish soy sauce.
That is, as shown in Table 1, a mixture obtained by adding only visceral homogenate to fish meat (Comparative Example 1), a protease preparation derived from microorganisms in addition to visceral homogenate to fish meat (“Protease A” manufactured by Amano Pharmaceutical: optimum pH = 7.0, Optimal temperature = 50 ° C., mixture of Aspergillus oryzae) (Comparative Example 2), fish meat with visceral homogenate, microorganism-derived protease preparation (“Protease A” manufactured by Amano Enzyme) and collagenase (manufactured by Sigma: optimal pH) = 7.5, Optimum temperature = 40 ° C., Clostridium histolyticum) (Example 1) was aged at 35 ° C. for 120 days and filtered to produce fish soy sauce.

In each of the above experiments, the change over time in the acidity during aging was measured. The result was as shown in FIG. That is, in the above three examples, the acidity increased compared to the initial value and increased linearly after 30 days from the preparation, but in Comparative Example 1 it was 2.7 120 days after the preparation, whereas Comparative Example 1 Then, it becomes 3.5 in the same period, and in Example 1, it increases to 3.8 in the same period, and it can be seen that the ripening is most promoted in Example 1.
Next, the change with time of pH was measured. As a result, as shown in FIG. 2, the pH after 120 days of charging was 5.5 in Comparative Example 1, 5.3 in Comparative Example 2, and 5.2 in Example 1. The difference as large as the above acidity in pH is considered to be due to the buffering effect by amino acid generation in the enzyme agent addition system.

Moreover, the time-dependent change of the total nitrogen amount of the soluble fraction was also measured. As a result, as shown in FIG. 3, in Example 1, the total amount of nitrogen increased rapidly, reaching 0.1 g / 100 g 7 days after charging, and 0.15 g / 100 g around 14 days. It can be seen that aging has been achieved. In addition, even after 30 days, the amount of nitrogen solubilized in Comparative Example 1 and Example 1 increased, and it was estimated that the protein was dissolved in water and decomposed and transferred to peptides. In Comparative Example 1, only 58% became water-soluble even after 120 days had elapsed after preparation, but in Example 1, 94% of the fish meat protein became water-soluble after 120 days, and efficiently decomposed in a short time by adding protease and collagenase. It was confirmed.
Furthermore, in order to investigate the decomposition rate of nitrogen, formol nitrogen was analyzed. The results are shown in FIG. 4. Formol nitrogen shows a tendency similar to that of total nitrogen. In Example 1, it became 1.6 at 120 days after preparation, indicating a formol nitrogen amount approximately twice that of Comparative Example 1, This suggests that peptides and amino acids are produced in large quantities.

  Next, the analysis of the free amino acid 120 days after preparation was performed. The result was as shown in FIG. As is clear from FIG. 5, the amount of amino acid that produces umami is the largest in Example 1, and a large difference was observed particularly in proline, cystine, methionine, and the like. In addition, increase in glutamic acid, glycine, histidine, threonine, alanine, arginine, valine, phenylalanine, and lysine was observed with the addition of the enzyme agent. It was confirmed that the amination rate was increased by using a combination of flavonoid and collagenase.

Moreover, when the fish sauce after 120 days was centrifuged and centrifuged at 3000 rpm, Comparative Example 1 shows a large amount of residual precipitates and a small amount of water-soluble components, whereas Comparative Example 2 shows a residual precipitate. In Example 1, no precipitate was observed, and it was confirmed that degradation was promoted by the addition of collagenase.
The analysis results of the fish soy finally obtained after aging for 120 days are shown in Table 2 below.

As is clear from Table 2, the amination rate (Example 1) using both protease and collagenase is as high as about 69%.
When the amount of volatile basic nitrogen (VBN) was investigated using Conway's micro-diffusion method, it was confirmed that in Example 1, the amount of volatile basic nitrogen was reduced to almost ½ compared to Comparative Example 1. It was done. This suggests that the quality of fish sauce has improved.

Furthermore, when each of the fish soy sauce was subjected to a taste test by 15 men and women (30 people in total), the evaluation results shown in Table 3 below were obtained.
In the taste test, the evaluation was made with 5 ranks of 5: very good, 4: good, 3: not good, 2: slightly inferior, 1: bad, and the total score and average score are shown in Table 3. .

[Example 2]
In the method of Example 1, after 7 days from the preparation, the fish sauce was taken out and filtered. The results of analysis of the obtained fish soy sauce were as shown in Table 4 below. From this result, it was found that in the present invention, the total nitrogen amount exceeded 1.5 in 7 days after the start of ripening, and a good fish soy sauce was made.
The taste of this fish soy sauce was good enough to be used.

Example 3
Fish soy sauce was produced in the same manner as in Example 1 except that cod fish meat and internal organs were used as samples, and were taken out and evaluated 30 days after the start of aging.
The results were as shown in Table 5 below. In addition, the taste comprehensive evaluation shown in Table 5 is a taste test conducted in the same manner as in Example 1, with an average score of 4 or more being A, 3 to less than 4 being B, and being 2 to 3 Was ranked as C and less than 2.

[Examples 4 to 5, Comparative Example 3]
A white salmon (A beech) caught in the Sea of Okhotsk was prepared as a sample. The water content of this salmon meat was 69.3%, protein was 22.7%, lipid was 6.8%, and ash content was 1.2%.
After removing the internal organs, head, fins, and vertebrae of this salmon, washing with physiological saline, 2.3 kg of fish meat cut into 5 cm × 2.5 cm was divided into three equal parts. In Example 5 and Comparative Example 3, vinegar was further added to adjust the pH of the mixture to 4.5. These were individually put in a container, covered, and aged at 35 ° C. for 120 days in the air. Each aged product was filtered with gauze to obtain fish soy sauce.
That is, as shown in Table 6, a mixture obtained by adding a microorganism-derived protease preparation (“Protease A” manufactured by Amano Enzyme Co., Ltd. and collagenase (manufactured by Sigma: optimal pH = 7.5, optimal temperature = 40 ° C.) to fish meat (implementation) Example 4), a mixture obtained by further adding vinegar (Example 4), and a mixture obtained by adding a microorganism-derived protease preparation (“Protease A” manufactured by Amano Pharmaceutical: optimum pH = 7.0, optimum temperature = 50 ° C.) to fish meat (Comparative Example 3) was aged at 35 ° C. for 120 days and filtered to produce fish soy sauce.

In each of the above experiments, changes over time during aging were measured.
Formol nitrogen was analyzed to examine the decomposition rate of nitrogen during aging. The result is shown in FIG. The change over time in the total nitrogen content of the soluble fraction during aging was also measured. The result is shown in FIG. Furthermore, the change with time of pH during aging was measured. The result is shown in FIG.

  Next, the analysis of each characteristic of the fish soy obtained by centrifuging the fish soy after 120 days from the centrifuge at 3000 rpm was performed. The results are shown in Table 7 below.

  As is clear from Table 7, in the experiment (Example 5) in which the pH was adjusted to 4.5 by adding vinegar in a system in which protease and collagenase were used in combination, the amination rate was as high as about 72%. It has become.

Further, when each fish soy sauce was subjected to a taste test by 15 men and women (30 people in total) different from Example 1, the evaluation results shown in Table 8 below were obtained.
In the taste test, the evaluation was made with 5 ranks of 5: very good, 4: good, 3: not good, 2: slightly inferior, 1: bad, and the total score and average score are shown in Table 3. .

  According to the method of the present invention, fish soy with good quality can be produced in a relatively short period of time. The obtained fish soy sauce is useful as a seasoning for Japanese, Chinese or Western foods. Moreover, what adjusted pH to 3-5 can be used instead of ponzu.

  The graph which shows the measurement result of the time-dependent change of the acidity during ageing | curing | ripening in the experiment of Example 1 and Comparative Examples 1 and 2.   The graph which shows the measurement result of the time-dependent change of pH during ageing | curing | ripening in the experiment of Example 1 and Comparative Examples 1 and 2.   The graph which shows the result of having measured the change of the total nitrogen amount of the soluble fraction during ageing | curing | ripening in the experiment of Example 1 and Comparative Examples 1 and 2.   The graph which shows the result of having analyzed the formol nitrogen in the experiment of Example 1 and Comparative Examples 1 and 2   The graph which shows the result of having analyzed the free amino acid in the experiment of Example 1 and Comparative Examples 1 and 2   The graph which shows the result of having analyzed the formol nitrogen in the experiment of Example 4, 5 and the comparative example 3   The graph which shows the result of having measured the change of the total nitrogen amount of the soluble fraction during ageing | curing | ripening in the experiment of Examples 4 and 5 and Comparative Example 3.   The graph which shows the result of having measured the time-dependent change of pH during ageing | curing | ripening in the experiment of Examples 4 and 5 and Comparative Example 3.

Claims (8)

  A method for producing fish soy sauce, comprising aging a mixture of seafood meat, salt and a protease and collagenase, and filtering the aged product.   The method for producing fish soy sauce according to claim 1, wherein a mixture of 30 to 10000 units of protease and 5 to 1000 units of collagenase is aged per kg of seafood meat.   Salt is mixed in the ratio of 10 to 35 weight% with respect to the weight of fishery meat, The manufacturing method of the fish soy sauce in any one of Claims 1-2 characterized by the above-mentioned.   Furthermore, the internal organs of seafood are mixed, The manufacturing method of the fish soy sauce in any one of Claims 1-3 characterized by the above-mentioned.   The method for producing fish soy sauce according to any one of claims 1 to 4, wherein the aging is carried out at a temperature of 10 to 50 ° C.   The method for producing fish soy sauce according to any one of claims 1 to 5, wherein the aging is performed for 7 to 120 days.   The method for producing fish soy sauce according to any one of claims 1 to 6, wherein the pH of the mixture at the beginning of ripening is adjusted to a range of 3 to 5.     The concentration of sodium chloride in the mixture at the beginning of ripening is set to a ratio of 3 to 15% by weight with respect to the weight of the seafood meat, and the pH of the mixture is adjusted to a range of 3 to 5. The manufacturing method of the fish soy sauce in any one of Claim 2 and Claims 4-7.

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