JP2014117165A - Soy sauce-like fermented seasoning derived from fish and method of producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide fermented seasoning that has balance of taste similar to soy sauce and that is richer and tastier than soy sauce.SOLUTION: A fermented seasoning is produced in such a manner that broth is collected by steaming fishes, a first protease is added to the broth, a first essence is extracted from obtained enzymolysis liquid, steamed fish meat obtained by steaming is collected, water and a second protease are added to the steamed fish meat, a second essence is extracted from the obtained enzymolysis liquid, the first essence and the second essence are mixed, then, salt, malted rice, and yeast are added to the mixed liquid for fermentation.

Description

  The present invention relates to a method for producing a seasoning derived from fish, and particularly to a method for producing a fermented seasoning having a soy sauce flavor.

Traditionally, traditional Japanese soy sauce is generally produced using soybean as the main ingredient. For this reason, there is a problem that people who are allergic to soybeans cannot use such soy sauce in their meals.
On the other hand, there is a rice soy sauce made from rice, which can be used even by people with allergies to soybeans. However, it was so salty and less delicious that it could not be used as a substitute for ordinary soy sauce.

In addition, as a fermented seasoning that does not use soy as a raw material, there is a seasoning called fish sauce known as Nanpura. Fish sauce is produced by adding salt to fish and fermenting them for more than one year. However, this fish sauce is very strong and has little richness and sweetness, so it was difficult to use it instead of ordinary soy sauce.
Furthermore, an extract obtained from boiled juice recovered when steamed fish such as tuna and bonito is obtained and used as a raw material for seasonings. However, such steamed extract is fishy as it is, and it has been difficult to use it instead of ordinary soy sauce.

For this reason, the realization of the seasoning which does not use soybean as a raw material, does not smell of fish, and can obtain a flavor that is inferior as soy sauce has been desired.
Thus, fermented seasonings mainly made from fish have been produced and proposed as seasonings not using soybean as a raw material.

  For example, in Patent Document 1, after sterilizing fish and shellfish by heat, the first step of extracting the extract and protein and the like, and after allowing the proteolytic enzyme to act on the extract obtained in the first step A method for producing a fermented seasoning characterized by comprising a second step of concentration and a third step of adding yeast and lactic acid bacteria to the concentrated liquid obtained in the second step and fermenting it is described. Yes. In addition, after sterilizing the residue such as blood and meat of fish and shellfish by heat, extract the extract and protein, etc., and let the proteolytic enzyme act on the extract obtained in this first step. Also described is a method for producing a fermented seasoning characterized by comprising a second step of concentrating after and a third step of adding yeast and lactic acid bacteria to the concentrated liquid obtained in the second step for fermentation. Has been. And by such a method, it is supposed that the fermented seasoning which is low-salt content and has favorable fragrance | flavor containing the amino acids, peptides, minerals, etc. of seafood can be obtained.

  Further, in Patent Document 2, a papain solution is added to coarsely crushed fish and shellfish, and the temperature is increased while stirring to decompose, and after the meat is dissolved, salt is added and an organic acid is added. After adjusting the pH to 5.0-5.5 and cooling to room temperature, add lactic acid bacteria, yeast and rice bran, add dextrin as necessary and adjust the salt content while stirring A method for producing fish soy sauce characterized by decomposing, fermenting and aging is described. And by such a method, it is said that a lot of natural amino acids are contained, and fish soy sauce with a rich and deep taste and a mild flavor can be efficiently produced in a short time.

  Furthermore, in Patent Document 3, a seafood extract or fish meal is added to an extraction residue produced as a by-product when the extract is leached from a seafood raw material, and mixed to form a mixture having a predetermined moisture content. A method for producing a seasoning, comprising inoculating a koji mold with a koji mold and culturing a fish koji, under a condition that does not rot, causes the protease activity of the fish koji to act to decompose and solubilize the fish protein. Have been described. And by such a method, for example, the head, the middle bone, the tail, the skin, etc. that are by-produced in the bonito manufacturing process can be used effectively, and these are chopped, minced and minced, By decomposing and ripening the extraction residue and the fish cake obtained from the koji extract in the presence of salt, the unique fish odor, raw odor and spoilage odor are reduced while using only the koji as a raw material. In addition, it is said that a fish soy sauce with light taste and good taste can be obtained.

Japanese Patent Laid-Open No. 5-199848 JP 11-318383 A Japanese Patent No. 4436705

However, even if the methods described in these patent documents are used, it has been difficult to produce a soy sauce-style fermented seasoning that has a taste balance similar to that of soybean soy sauce and can be used as a substitute for soybean soy sauce.
In such a situation, the inventors first boiled fish and recovered the broth, added a proteolytic enzyme to the broth, and extracted the first extract from the obtained enzymatic degradation solution, Salt, koji, and yeast were added and fermented to try to produce a fermented seasoning. As a result, a seasoning with a slightly rich and delicious taste was obtained, although the taste balance was similar to soybean soy sauce.

  Next, the steamed meat obtained by steaming the fish is recovered, a proteolytic enzyme is added to the steamed meat, and the second extract is extracted from the resulting enzyme-degraded solution, and then salt, salmon, And yeast was added and fermented, and manufacture of the fermented seasoning was tried. As a result, a seasoning with strong sweetness but less habit and inferior taste balance compared to soybean soy sauce was obtained.

Thus, the inventors tried to produce a fermented seasoning by mixing the first extract and the second extract, adding salt, koji, and yeast to the mixture and fermenting them. As a result, the present inventors have succeeded in producing a fermented seasoning having a balance similar to soybean soy sauce and having more richness, umami, and the like, thereby completing the present invention.
That is, an object of the present invention is to provide a soy sauce-style fermented seasoning having a balance similar to that of soybean soy sauce and having a richness, umami, and the like, and a method for producing the same.

  In order to achieve the above object, the method for producing a soy sauce-style fermented seasoning according to the present invention is a method of steaming fish to recover the broth, adding the first proteolytic enzyme to the broth, and obtaining the enzymatic degradation solution Extract the first extract from the fish, collect the steamed meat obtained by steaming the fish, add water and a second proteolytic enzyme to the steamed meat, The extract is extracted, the first extract and the second extract are mixed, and salt, koji, and yeast are added to this mixed solution for fermentation.

  In addition, the soy sauce-style fermented seasoning of the present invention includes a first extract extracted from the obtained enzyme-decomposed solution by adding a first proteolytic enzyme to the broth collected by steaming fish, and fish The second proteolytic enzyme is added to the steamed meat obtained by steaming and mixed with the second extract extracted from the resulting enzymatic digestion solution. It is set as the structure formed by adding and fermenting.

  According to the present invention, it is possible to provide a soy sauce-style fermented seasoning having a balance similar to that of soybean soy sauce and having a richness, umami, and the like, and a method for producing the same.

It is a schematic process drawing which shows the manufacturing method of the soy sauce style fermented seasoning in one Embodiment of this invention. It is a figure which shows the mixture ratio of the fermented seasoning which uses the soy sauce-style fermented seasoning of an Example and the tuna steamed extract or tuna blood extract of a reference example as a raw material. Comparison of the soy sauce-style fermented seasoning of the example, the fermented seasoning using the tuna steamed extract of the reference example and the fermented seasoning of the tuna blood extract as a raw material, and the evaluation results of the balance of the soybean soy sauce of the comparative example FIG. It is a figure which shows the mixture ratio of the soy sauce style fermentation seasoning of an Example, and the soybean soy sauce and fish soy of a comparative example. It is the figure which compared the evaluation result of the balance of the soy sauce style fermented seasoning of an Example, the soybean soy sauce of a comparative example, and the taste of a fish sauce. Examples of soy sauce-like fermented seasoning using tuna steamed extract and tuna blood extract as raw materials, components of soy sauce-like fermented seasoning of examples using bonito steamed extract and bonito blood extract, and soybean soy sauce of comparative example FIG. Examples of soy sauce-like fermented seasonings using tuna steamed extract and tuna blood extract as raw materials, soy sauce-style fermented seasonings of examples using bonito steamed extract and bonito blood extract as raw materials, and soybean soy sauce taste of comparative example It is the figure which compared the evaluation result of balance.

Hereinafter, preferred embodiments of the present invention will be described in detail, but the present invention is not limited to the configurations of the embodiments.
As shown in FIG. 1, the method for producing a soy sauce-style fermented seasoning of the present embodiment includes (1) a process for producing a first extract (steamed extract), and (2) a process for producing a second extract (blooded meat extract). It can have a process, (3) a mixing process, and (4) a fermentation process.

(1) Production process of first extract (steamed extract) In the production of canned tuna and bonito tuna, steamed tuna and bonito are steamed to obtain steamed meat. This process is called steaming, and the broth oozes from the surface of tuna and bonito. Boiled juice produced during the production of such canned tuna is called steamed liquid or cooker juice, and it has been discarded in the past. Used as a raw material.

  In the present embodiment, the type of fish used to obtain boiled juice and steamed meat is not limited to tuna and bonito, and may be, for example, yellowtail, but particularly preferred is yellowfin tuna, red butterfly, bluefin tuna, etc. Can be used.

  In this embodiment, this broth is collected (1a), a proteolytic enzyme is added (1b), and the first extract is extracted from the obtained enzymatic degradation solution (1c). At this time, the broth contains a water-soluble protein, and a proteolytic enzyme capable of suitably degrading it is added. The specific method is not particularly limited, but when using a broth containing tuna and bonito in a weight ratio of 7: 3, for example, it can be performed as follows.

First, hydrochloric acid is added to the collected broth and left overnight at a predetermined temperature such as 90 ° C. to remove the oil layer. Next, sodium hydroxide is added to neutralize.
For example, a proteolytic enzyme such as protin is added to the obtained aqueous solution and reacted at a predetermined temperature for a predetermined time. In this case, protin SD-PC10 manufactured by Amano Enzyme Co., Ltd. can be suitably used as protin. By adding 0.25% by weight of the soluble solid content in the aqueous solution and reacting at 50 ° C. for 1 hour to 3 hours, an enzyme decomposition solution in which water-soluble proteins in the broth are appropriately decomposed can be obtained. it can.
Next, this enzymatic decomposition solution is filtered to remove acupuncture, and the filtrate is concentrated to a Brix (Brix value) of 65 or more. Thus, a habit can be pulled out by concentrating a steamed extract to high concentration. From such a viewpoint, in this case, it is more preferable to concentrate the Brix to 75 or more.

Moreover, when utilizing only the bonito soup, it can carry out as follows, for example.
First, an equinezyme (Amano Enzyme Co., Ltd.) is added so that it may become 0.1 weight% of soluble solid content in the collect | recovered boiled juice, and it is made to react at 46-48 degreeC for 3 hours-5 hours, and enzymatically decomposes. Next, this enzymatic decomposition solution is subjected to a three-layer separator to remove the oil layer, and the recovered solution is concentrated to Brix 63 or higher. Thus, a habit can be pulled out by concentrating a steamed extract to high concentration. From this point of view, it is more preferable to concentrate the Brix to 75 or more as in the case of using the broth containing the tuna and bonito in a weight ratio of 7: 3.
An extract containing amino acids and peptides obtained by decomposing water-soluble protein obtained as described above is referred to as a first extract or steamed extract.

(2) Production process of second extract (blood meat extract) In addition, in the production of canned tuna, steamed tuna and bonito are steamed in a steaming pot, and a steamed meat is obtained through a cleaning process to remove skin and bones. And the normal meat which shaved and removed all the blood meat part of the obtained steamed meat is used as the raw material of the tuna canned food.
At this time, the shaved meat, which is a by-product of canned food, has been conventionally used as a raw material for producing fish meal and pet food. This bloody meat is an extract of water and is made of water-insoluble protein. By adding water and proteolytic enzyme to this, it is made water-soluble by enzymatic degradation. Then, extract the extract. At this time, papain can be suitably used as the proteolytic enzyme, for example, papain W-40 manufactured by Amano Enzyme Co., Ltd. can be used. The extract thus obtained has excellent umami taste. In addition, when scraping the blood meat from the steamed meat, a part of the normal meat may be mixed, but such normal meat may be included.

In this embodiment, the blood meat is collected (2a), water and a proteolytic enzyme are added (2b), and the second extract is extracted from the obtained enzymatic degradation solution (2c). Although it does not specifically limit as the specific method, For example, it can carry out as follows.
Two times the amount of water and 1% by weight of papain are added to the collected blood meat and reacted at 80 ° C. for 2 hours to 4 hours to enzymatically decompose the blood meat. Next, this enzymatic decomposition solution is filtered to remove aqua, and the filtrate is concentrated to Brix 1 to 25.
The extract containing amino acids and peptides obtained by decomposing the water-insoluble protein thus obtained is referred to as a second extract or a blood meat extract.

Here, the reason for adjusting Brix of the blood meat extract to the low range as described above is as follows.
In making a steamed extract, the habit is drawn by adjusting Brix to a high range of 63 or higher. On the other hand, such a high Brix is too thick to be sufficiently fermented by yeast. Therefore, in the fermentation, it is necessary to dilute the steamed extract, but when diluted with water and fermented, as shown in Reference Example 1 described later, the richness and umami taste are impaired.
Therefore, in the production of the blood meat extract, the Brix is adjusted to such a range, and as described below, the blood meat extract is mixed with the steamed extract so that the Brix is suitable for fermentation with yeast (Brix 45 to 55). Soy sauce-like fermented seasoning having a balanced flavor such as habit, richness, and umami can be produced. From such a viewpoint, it is more preferable to adjust Brix of the blood meat extract to a range of 5 to 15.

(3) Mixing step The first extract (steamed extract) obtained in the first extract creation step and the second extract (blooded meat extract) obtained in the second extract creation step are mixed, A liquid mixture is obtained. This complements the mutual characteristics of the steamed extract and the blood-meat extract, has a taste balance similar to that of soybean soy sauce, and has a richness, umami, and the like that are higher than soybean soy sauce.
The mixing ratio of the first extract and the second extract is not particularly limited, and can be appropriately adjusted according to the desired flavor, for example, 10% by weight: 90% by weight to 90% by weight: 10% by weight. It can be. In addition, it is preferable to use the same amount of the first extract and the second extract because a soy sauce-like fermented seasoning having a particularly good balance of taste can be produced.

(4) Fermentation process To the liquid mixture obtained by the said mixing process, koji, such as rice bran, salt, and yeast are added, and it ferments for a predetermined period. In addition, the addition of koji etc. in a mixing process and a fermentation process can be performed simultaneously.
Also, after mixing the first extract, the second extract, koji, and salt, let stand at a low temperature for a predetermined period, then raise the temperature to the optimum temperature of the yeast, add the yeast, and ferment for a predetermined period It is also preferable. At this time, for example, after allowing to stand at 3 ° C. for 7 days, fermentation can be performed at 15 ° C. to 40 ° C. for 7 days or more.

  As described above, according to the method for producing a soy sauce-style fermented seasoning of the present embodiment, the first extract obtained by enzymatically decomposing and extracting the water-soluble protein contained in the broth produced during canned tuna production And the second extract obtained by enzymatic decomposition of the water-insoluble protein contained in the canned by-product, mixed blood, and the mixture is added with salmon, salt, and yeast. Fermented soy sauce-like fermented seasoning can be obtained. And according to such a manufacturing method, it becomes possible to provide the soy sauce-style fermented seasoning which has the balance of the taste close to soybean soy sauce, and has richness, umami, etc. more than soybean soy sauce.

  Hereinafter, the test performed in order to evaluate the flavor of the soy sauce-style fermentation seasoning obtained by the manufacturing method of this embodiment is demonstrated.

<Test 1: Comparison with first extract, second extract, soybean soy sauce>
Fermented seasoning manufactured using the soy sauce-style fermented seasoning obtained by the production method of the present embodiment, the fermented seasoning produced using the first extract, and the second extract obtained in the process of producing the same. A test was conducted to evaluate the difference in flavor between the ingredients and conventional soy sauce. The composition of the prepared fermented seasoning is shown in FIG.

(Raw material adjustment)
(1) 1st extract The 1st extract in the manufacturing process of the soy sauce style fermented seasoning of this embodiment was created as follows.
The steamed liquor generated during the production of tuna and bonito canned tuna was collected. At this time, the ratio of tuna to bonito was 70% by weight: 30% by weight. Hydrochloric acid was added to the recovered steamed liquid and left at 90 ° C. overnight to remove the oil layer. Then, it neutralized by adding sodium hydroxide.
To the aqueous solution obtained by neutralization, 0.25% of protin SD-PC10 was added, and reacted at 50 ° C. for 2 hours. Thereafter, the temperature was raised to 95 ° C., the enzyme was inactivated and filtered, and the filtrate was concentrated to Brix75.
Hereinafter, the first extract thus obtained may be referred to as a tuna steamed extract for convenience.

(2) 2nd extract The 2nd extract in the manufacturing process of the soy sauce style fermented seasoning of this embodiment was created as follows.
Two times the amount of water and 1% by weight of papain W-40 were added to the steamed tuna blood and the enzyme was decomposed at 80 ° C. for 3 hours. Thereafter, the temperature was raised to 90 ° C. to deactivate the enzyme. Subsequently, after adding a chitosan acetic acid solution to the obtained enzyme decomposition solution, filtration was performed to remove acupuncture, and the filtrate was concentrated to Brix10.
Hereinafter, the second extract thus obtained may be referred to as a tuna blood meat extract.

(Example 1: Soy sauce-style fermented seasoning)
The first extract (tuna steamed extract) and the second extract (tuna blood mixed meat extract) obtained as described above were mixed with 109.4 g each, and rice bran and salt were respectively 150 g and 31.g. 2 g was added at a time, and the mixture was adjusted to a total of 400 g. The adjusted mixture had a Brix of 51.0.
This was stored at 3 ° C. for 7 days and allowed to stand, then heated to 25 ° C., yeast was added, and then fermented at 25 ° C. for 21 days.

(Reference Example 1: Tuna steamed extract only)
Use 127.1g of the first extract (steamed tuna extract) as a raw material, and add 150g, 31.2g, and 91.7g of rice bran, salt, and water, respectively, and mix to a total of 400g. The liquid was adjusted. The adjusted mixture had a Brix of 50.6.
Further, as in Example 1, this was stored at 3 ° C. for 7 days and allowed to stand, then heated to 25 ° C., yeast was added, and then fermented at 25 ° C. for 21 days.

(Reference Example 2: Only tuna blood meat extract)
218.8 g of the second extract (tuna blood mixed meat extract) alone was used as a raw material, and 150 g and 31.2 g of rice bran and salt were added thereto, respectively, and the mixture was adjusted to a total of 400 g. The tuna blood meat extract was used after being concentrated so that Brix was 43. The adjusted mixture had a Brix of 51.0.
Further, as in Example 1, this was stored at 3 ° C. for 7 days and allowed to stand, then heated to 25 ° C., yeast was added, and then fermented at 25 ° C. for 21 days.

(Comparative example 1: soybean soy sauce)
As soybean soy sauce, special round soy sauce made by Kikkoman Foods Co., Ltd. was used.

(Evaluation method)
As a standard for evaluating the flavor of fermented seasonings, 1. Sweetness Habit, 3. Full, 4. Umami, 5. Bitterness, 6; 6. acidity; A total of seven indicators of saltiness were set. Sweetness and umami are indices that directly affect the taste of the dish itself, and habit and richness are indices that add depth to the taste as a hidden taste of the dish.
Then, by 6 male and female evaluators, the soy sauce-like fermented seasoning of this embodiment (Example 1), the fermented seasoning (Reference Example 1) using only the tuna steamed extract as the raw material, and only the tuna blood mixed meat extract as the raw material About each of the fermented seasoning (reference example 2) and soybean soy sauce (comparative example 1) which were made, each index was determined with the following references | standards and the average value of the score was computed. In the evaluation criteria, the flavor intensity of each index of the soybean soy sauce of Comparative Example 1 was set to 3 points, and Example 1 and Reference Examples 1 and 2 were determined by comparison with the flavor of soybean soy sauce. The result is shown in FIG.

<Evaluation criteria for each index>
Remarkably weak ... 1 point Weak ... 2 points Equivalent ... 3 points Strong ... 4 points Remarkably strong ... 5 points

As shown in FIG. 3, the fermented seasoning prepared using only the tuna steamed extract as a raw material has a relatively balanced taste similar to soybean soy sauce, but has a strong habit, salty taste, and a rich, weak taste. Recognize. When this is compared with the soy sauce-style fermented seasoning of Example 1, it can be seen that the sweetness and habit are slightly weak, but the body and taste are greatly inferior.
In addition, the fermented seasoning prepared using only the tuna blood mixed meat extract as a raw material has sweetness, richness, and umami, which are equal to or higher than the soy sauce-style fermented seasoning of Example 1, but the habit is greatly inferior, A balance of taste similar to soybean soy sauce was not recognized.

On the other hand, the soy sauce-style fermented seasoning of Example 1 was stronger in sweetness, habit, richness, umami, and saltiness than soybean soy sauce. Although the bitterness was slightly weak and the acidity was the same, overall, a well-balanced flavor similar to soybean soy sauce was obtained.
From these things, it became clear that the soy sauce-like fermented seasoning of Example 1 has a balance of taste similar to soybean soy sauce and has sweetness, habit, richness, and umami taste more than soybean soy sauce. .
The soy sauce-style fermented seasoning of Example 1 has a balance of taste similar to soybean soy sauce as a result of complementing each other's characteristics by mixing tuna steamed extract and tuna blood mixed meat extract, and soy It is thought that it was able to be realized as having richness, umami, etc. more than soy sauce.

<Test 2: Comparison with fish sauce>
The test for evaluating the difference in flavor between the soy sauce-style fermented seasoning obtained by the production method of the present embodiment and the fish soy was performed. The composition of soy sauce-style fermented seasoning is shown in FIG. The raw materials were adjusted in the same manner as in Test 1. The soy sauce-style fermented seasoning of Example 1 in Test 2 and the soybean soy sauce in Comparative Example 1 are both the same as those in Test 1. As the fish sauce of Comparative Example 2, a fish sauce manufactured by SBI Foods Co., Ltd. was used. The evaluation method was the same as in Test 1. The result is shown in FIG.
As shown in the figure, the soy sauce-style fermented seasoning of Example 1 has a similar level of habit compared to fish soy, but has a large increase in sweetness, richness, and umami.

<Test 3: Evaluation of a soy sauce-style fermented seasoning obtained using only skipjack as a raw material by the production method of the present embodiment>
Evaluate the difference in flavor between the soy sauce-style fermented seasoning obtained using tuna as the main raw material by the production method of the present embodiment and the soy sauce-style fermented seasoning obtained using only the skipjack tuna by the production method of the present embodiment. The test for was done. The composition of the prepared fermented seasoning is shown in FIG. The soy sauce-style fermented seasoning of Example 1 in Test 3 and the soybean soy sauce of Comparative Example 1 are the same as those in Test 1. The evaluation method was the same as in Test 1. The result is shown in FIG.

(Raw material adjustment)
(1) 1st extract The 1st extract in the manufacturing process of the soy sauce style fermented seasoning obtained by using the bonito only by the manufacturing method of this embodiment was created as follows.
The steamed liquor generated during the production of canned tuna was collected. This steamed liquid was obtained only from bonito. Umamizyme G-K (manufactured by Amano Enzyme Co., Ltd.) was added to the recovered steamed liquid so that the soluble solid content was 0.1%, and enzymatic decomposition was performed at 46 to 48 ° C. for 4 hours. Thereafter, the temperature was raised to 90 ° C. to inactivate the enzyme, and the oil layer was removed using a three-layer separator (Alpha Laval AFPX407BGP-14). The collected solution was concentrated to Brix76.
Hereinafter, the first extract thus obtained may be referred to as a bonito steamed extract.

(2) 2nd extract The 2nd extract in the manufacturing process of the soy sauce style fermented seasoning obtained by using only the bonito by the manufacturing method of this embodiment was created as follows.
Two times the amount of water and 1% by weight of papain W-40 were added to the steamed bonito blood, and enzymatically decomposed at 80 ° C. for 3 hours. Thereafter, the temperature was raised to 90 ° C. to deactivate the enzyme. Subsequently, after adding a chitosan acetic acid solution to the obtained enzyme decomposition solution, filtration was performed to remove acupuncture, and the filtrate was concentrated to Brix10.
Hereinafter, the second extract obtained in this manner may be referred to as a skipjack bloody meat extract.

(Example 2: Soy sauce-style fermented seasoning)
The first extract (bonito steamed extract) and the second extract (bonito blood mixed meat extract) obtained as described above were mixed with 109.4 g each, and rice bran and salt were respectively 150 g and 31. 2 g was added at a time, and the mixture was adjusted to a total of 400 g. The adjusted mixture had a Brix of 51.0.
This was stored at 3 ° C. for 7 days and allowed to stand, then heated to 25 ° C., yeast was added, and then fermented at 25 ° C. for 21 days.

As shown in FIG. 7, it was confirmed that the soy sauce-style fermented seasoning of Example 2 obtained using only bonito as a raw material had a taste balance similar to soybean soy sauce. Moreover, compared with soybean soy sauce, the habit, richness, and umami were strong, but the sweetness was the same, and generally had the same characteristics as the soy sauce-style fermented seasoning of Example 1 obtained mainly from tuna. ing.
Therefore, according to the method for producing a soy sauce-style fermented seasoning of the present embodiment, it is considered that it can be applied not only to tuna but also to other fish.

The present invention is not limited to the above embodiments and examples, and it goes without saying that various modifications can be made within the scope of the present invention.
For example, as a raw material for the soy sauce-style fermentation seasoning, other useful components may be added and produced, for example.

  The present invention makes more effective use of canned by-products conventionally used as raw materials for fish meal, etc., has a taste balance similar to soybean soy sauce, and has a richer, richer taste, etc. It can be suitably used for producing seasonings.

Claims (5)

Steam the fish to collect the broth, add the first proteolytic enzyme to the broth, extract the first extract from the resulting enzymatic degradation solution,
The steamed meat obtained by steaming the fish is recovered, water and a second proteolytic enzyme are added to the steamed meat, and the second extract is extracted from the obtained enzymatic digestion solution,
A method for producing a soy sauce-style fermented seasoning comprising mixing the first extract and the second extract, adding salt, koji, and yeast to the mixed solution for fermentation.   The method for producing a soy sauce-style fermented seasoning according to claim 1, wherein protin is added to the broth as the first proteolytic enzyme and papain is added to the steamed meat as the second proteolytic enzyme. .   In extracting the first extract, the Brix of the first extract is adjusted to be 63 or more, and in extracting the second extract, the Brix of the second extract is 1 to 25. The method for producing a soy sauce-style fermented seasoning according to claim 1 or 2, wherein   The method for producing a soy sauce-style fermented seasoning according to any one of claims 1 to 3, wherein the steamed meat is a bloody meat of fish.   The first proteolytic enzyme is added to the broth collected by steaming the fish, and the first extract extracted from the resulting enzymatic digestion solution and the steamed meat obtained by steaming the fish It is characterized by adding a second proteolytic enzyme, mixing with the second extract extracted from the obtained enzymatic degradation solution, adding salt, koji, and yeast to this mixture and fermenting them. Soy sauce-style fermented seasoning.

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