JP2015223178A - Fish sauce production method - Google Patents

Abstract

PROBLEM TO BE SOLVED: To achieve reduction of a salt content of a fish sauce easily by an industrialization scale without risk of corruption due to saprophyte, and develop a fish sauce capable of maintaining taste and flavor original to a fish body and having versatility.SOLUTION: A production method of a fish sauce mainly formed of a seafood, comprises a step for mixing the seafood, salt, and water. At the time, preparation is performed so that, a salt content of the mixture becomes 7-15w/v%, and a ratio of the seafood and water becomes 10:1-10:4. The mixture is stored in a mixture temperature range of 45-60°C, therefore without a complicated step, the salt content of the fish sauce is reduced.

Description

  The present invention relates to a method for producing fish sauce using seafood as a main raw material. More particularly, the present invention relates to a production method for easily industrializing low salt fish soy.

  Fish sauce is a traditional seasoning that uses marine seafood. In Japan, "Shottsuru" (Akita region) and "Ishiru / Ishiri" (Ishikawa region) are known. Overseas, there are “Nampula” (Thailand) and “Nyokumam” (Vietnam), which are seasonings used all over the world including Japan.

  The general production method of fish sauce is produced by mixing and immersing about 20 to 30% of salt in main fish and shellfish, decomposing and aging for several months to several years, and then firing and filtering. The component values of the fish soy produced in this way vary depending on the production method and raw materials, but there are many cases in which the umami content is 0.5 to 2.8 w / v% for nitrogen and the salt content is about 21 to 29 w / v%. . However, fish sauce has a unique irritating odor due to the fish's raw odor and microbial activity, and it has a very high salinity compared to 1.5% w / v nitrogen and 17% w / v salt. This is a seasoning with low versatility.

  For this reason, various methods have been studied for reducing the odor peculiar to fish sauce and reducing the salt content. For example, as a method of reducing the salinity, microbial growth is achieved by adding antibacterial lactic acid bacteria using biopreservation of antibacterial lactic acid bacteria, fermenting for 24 hours without adding sodium chloride, and then self-digesting at 50 ° C. for 10 days. It was possible to produce a quick-brewed salt-free fish soy that decomposes the raw fish protein (Non-patent Document 1). However, such a method requires equipment investment and technology such as aseptic equipment for pre-culturing lactic acid bacteria and initial low-temperature control for suppressing contamination with bacteria, and is not easy to industrialize.

  In addition, there are the following methods that make fish sauce without adding salt and adjust the salt content freely. The method of fermenting salmon fish meat without salt and fermenting at 40 ° C or higher for 1 hour or longer and adding salt so that the salt content is 10% by weight or higher after fermentation or the pH is 5 or lower. For development, it is possible to prepare fish soy in one day by brewing at 50 to 60 ° C. without addition of salt. Patent Document 2). However, it is very difficult to completely suppress the activity of microorganisms for brewing and decomposing without adding salt, and it is difficult to produce on an industrialized scale such as strict time management to prepare an environment to suppress microbial growth There is.

  In addition, as a method to remove the fishy smell and peculiarity of fish sauce, seafood and salt are used as raw materials, and three types of microorganisms, Tetragenococcus halofilus, Tigosaccharomyces yeast, and Candida yeast are used in combination. Proposes a method to maintain the temperature at 38-40 ° C and a method to produce fish soy sauce with soy sauce koji added to steamed fish hockey and other fish portions and aged at 45-55 ° C to reduce oxidized odor and butyric acid odor. (Patent Document 2, Non-Patent Document 3). However, by adding koji, low chlorination can be achieved with saccharides derived from cereals, but the taste and weight derived from lactic acid bacteria used in soy sauce, yeast and koji is strong, and it becomes a seasoning liquid close to soy sauce, The original flavor of the soy sauce is not fully utilized.

JP2011-182663 A Japanese Patent No. 3834774

Aichi Prefectural Food Technology Research Center Research Report 2007 Development of salt-free fish soy using antibacterial lactic acid bacteria Journal of Brewing Association 2012 No.7 p. 477-484 Agricultural Research Institute Food Research Center Horticultural Specialty Food Department, Fisheries Marine Research Institute Processing Section, Short-term production method of fish soy sauce using soy sauce cake

  As described above, the present invention realizes low salt differentiation of fish soy on an industrial scale without worrying about spoilage due to various bacteria as described above, and further maintains versatility while maintaining the original taste and flavor of the fish body. The purpose is to develop soy.

  In view of the above problems, the present inventors have conducted extensive studies.As a result, in order to create a low-salt fish soy, not only salt, but also salt and temperature control can be combined to reduce the risk of spoilage even at low salt. The inventors have found a method that can be reduced and can be manufactured on an industrial scale, and have completed the present invention. Moreover, the fish soy obtained was found to be a versatile fish soy that maintains the original umami and flavor of the fish.

That is, according to the present invention, the above object is achieved by the following method.
(1) In the process of manufacturing fish sauce centered on seafood, including the step of mixing seafood, salt and water, at which time the salt content of the mixture is 7-15 w / w%, the ratio of seafood and water Is mixed in such a manner that the ratio is 10: 1 to 10: 4, and the temperature of the mixture is maintained in a temperature range of 45 to 60 ° C. %. A method for producing fish sauce characterized by
(2) In the production method of (1), after mixing seafood, salt and water, the salt content of the fish sauce obtained by adding salt and seafood within 1 to 7 days is 17.0 w / v%. A method for producing fish sauce, characterized in that the nitrogen content is maintained at 1.9 w / v% or more.
(3) The method for producing fish sauce according to (2), wherein the amount of seafood to be added later is 0.5 to 2.0 times the amount of seafood mixed initially.

  According to the present invention, a highly versatile fish sauce having a low salinity and an original umami / flavor of fish can be easily produced on an industrial scale without requiring a complicated production process. It is also possible to dramatically increase the yield of fish sauce obtained from the same amount of seafood.

  The present invention is described in detail below. The method for producing fish soy according to the present invention is characterized in that seafood, salt and water are mixed, and the product temperature of the mixture is maintained in a temperature range of 45 to 60 ° C. If the temperature of the mixed product is less than 45 ° C, the activity of microorganisms becomes active, the risk of spoilage increases, and an irritating odor is generated. On the other hand, when the temperature is 61 ° C. or higher, fish soy decomposes using digestive enzymes originally possessed by seafood, but the temperature exceeds the optimum temperature of the enzymes, making decomposition difficult. The seafood in the present invention is all seafood such as seawater and freshwater, and may be shrimp, crab, sea urchin, etc. in addition to fish and shellfish. In addition, as long as the fish and shellfish have a visceral portion, the raw fish body may be used as it is, or an unnecessary portion including the viscera discharged during processing, that is, a so-called ara portion may be used.

  The salt content of the mixed product when mixing is adjusted to 7 to 15 w / w%. More preferably, it adjusts to 9-13 w / w%. If the salt content of the mixed product is less than 7 w / w%, the activity of microorganisms cannot be suppressed and there is a high possibility of spoilage. If the salt content is 17 w / w% or more, the salt content of fish sauce obtained exceeds 20 w / v%. Further, at this time, the ratio of seafood to water is desirably in the range of 10: 1 to 10: 4 for seafood: water. By adding water, not only can the temperature rise be promoted, but the yield of fish sauce that can be obtained from the same weight of seafood can be significantly increased. Moreover, if the ratio of seafood and water is less than 10: 4, the total amount of nitrogen, which is the umami content, will be low. About the order of injection | throwing, after heating water and salt to 60-80 degreeC previously, you may add seafood.

  Fish soy that has been decomposed and aged by the above method has a lower salt content than conventional fish soy and does not propagate any germs. The salt content of the fish soy at this time is 20 w / v% or less, preferably 17 w / v% or less. Moreover, it was found that the histamine content, which is a causative substance of histamine food poisoning, which is often a problem in fish sauce, is significantly reduced because the activity of microorganisms having histidine decarboxylase is suppressed by temperature control.

  When decomposition and aging are performed under the conditions of the present invention, liquefaction of seafood begins on the next day. After liquefaction, by adding seafood and salt, the total amount of nitrogen, which is a umami component, can be kept high while maintaining a rapid temperature rise using water as a medium. At this time, since it is desirable to add the seafood after the seafood mixed in the initial stage is liquefied, the timing of adding the seafood and salt is within 1 to 7 days, more preferably within 1 to 5 days after the initial mixing. Is desirable. If one day has not passed since mixing, the decomposition of fish and shellfish has not progressed and is not liquefied. Also, if the decomposition progresses and liquefaction, it is possible to make fish sauce even after 10 days when adding seafood and salt, but because the ripening degree of the final product is different, it can maintain stable quality Too long is not desirable because it is difficult and the period required for aging is extended.

  The amount of seafood to be added is preferably 0.5 to 2.0 times the weight of the seafood used for the initial mixing. If the amount of fish and shellfish to be added is less than 0.5 times, the expected umami content (nitrogen content) cannot be added, and conversely if it is 2.0 times or more, the decomposition rate tends to deteriorate. The fish soy thus prepared has a salt content of 17.0 w / v% or less and a total nitrogen content of 1.9 w / v% or more, and has a lower salt content than the conventional fish soy and has sufficient fish original taste. . The salt content and the total nitrogen amount at this time are not limited to the fish sauce squeezed after completion of ripening, and there is no problem even if the component values are adjusted to values within this range by correction.

  EXAMPLES The present invention will be described below with reference to examples, but the present invention is not limited to the examples.

Test example (1)
Anchovy was used as the seafood, and the salt concentration of the mixture was examined.

  10 kg of anchovy and 2.4 kg of water were mixed, adjusted so that the salt concentration of the mixture was 5 to 17 w / w%, the temperature was controlled at 45 ° C., and kept for 2 weeks while maintaining the product temperature, Fired and filtered to obtain a clear fish sauce. Table 1 shows the measurement results of the presence or absence of microbial growth, the salt content of fish sauce, and total nitrogen for each test section. The compression ratio here indicates the ratio of the amount of fish soy obtained from the mixed product, and was calculated by (fish soy amount / mixed product amount after aging × 100).

  As can be seen from Table 1, the higher the salinity of the mixture, the lower the compression ratio and the lower the yield. Moreover, when the salt content of a mixed product exceeds 17 w / w%, the salt content of the fish soy obtained will exceed 20 w / v%, and low salinization is not achieved. In addition, the growth of microorganisms indicates the growth / reduction from the number of microorganisms at the time of preparation. ++: Proliferated 10 times or more, +: Proliferated about 10 times, ±: No change in the number of microorganisms, −: Decreased It shows that. When the salt content of the mixture was 5%, microorganisms grew and spoilage was observed. Accordingly, a concentration at which the salt content of the mixed product is 7 to 15 w / w% is preferable, and 9 to 13 w / w% at which no growth of microorganisms is observed is most preferable.

Test example (2)
Anchovy was used as seafood, and the ratio of seafood to water was examined.

  The anchovy and water were mixed so that the ratio was 10: 0 to 10: 6, the salt content of the mixture was adjusted to 13 w / w%, the temperature was controlled at 50 ° C., and maintained for 2 weeks while maintaining the product temperature. After that, it was squeezed, fired and filtered to obtain a clear fish sauce. For each fish soy, the total nitrogen amount, the compression ratio, and the rate of increase when the yield when water was not added were taken as 1 were shown. The compression ratio here indicates the ratio of the amount of fish soy obtained from moromi, and is calculated by (fish soy amount / mixed product amount after aging × 100), and the yield is obtained from the same amount of seafood. This is the volume of fish sauce that can be adjusted to 1.5 w / v% nitrogen.

  As can be seen from Table 2, by adding 10% of water, both the compression ratio and the nitrogen utilization ratio improved, and the final yield increased significantly. Moreover, as the proportion of water increased, the compression rate and nitrogen utilization rate improved, and the yield also increased. However, if the ratio of water exceeds 50%, the total nitrogen amount decreases, the umami taste is lower than that of commonly used concentrated soy sauce, and sufficient umami as a fish soy cannot be obtained. Therefore, the ratio of seafood to water is preferably between 10: 1 and 10: 4, more preferably between 10: 1 and 10: 3 to obtain sufficient nitrogen.

Test example (3)
Anchovy was used as a seafood, and the temperature condition of the aged product was examined.

  Mix so that the ratio of anchovy to water is 10: 2, mix so that the salt content of the mixture is 9 w / w%, manage in each temperature range, and keep for 2 weeks while maintaining the product temperature After that, squeezing, burning, and filtering to obtain a clear fish sauce. Table 3 shows the results of the presence / absence of microorganism growth, total nitrogen content, and nitrogen utilization rate for each temperature zone.

  Regarding the growth of microorganisms, it shows the growth / decrease from the number of microorganisms at the time of mixing, ++: proliferated more than 10 times, +: proliferated about 10 times, ±: no change in the number of microorganisms,-: decreased Indicates. When kept at 40 ° C., microorganisms grew and spoiled. The nitrogen utilization rate was highest when the temperature was 50 ° C. As the temperature increased, the nitrogen utilization rate tended to decrease. Moreover, regarding the total nitrogen amount, a high nitrogen content was stably obtained at 45 to 50 ° C., and the protein was decomposed. However, as the temperature increased above 55 ° C., the total nitrogen amount tended to decrease. At 65 ° C., the total nitrogen was remarkably reduced. Therefore, the temperature suitable for decomposition is 45 to 60 ° C., more desirably 45 to 55 ° C. at which a sufficient nitrogen content can be obtained.

Test example (4)
Anchovy was used as the seafood, and the amount of seafood to be added was examined.

  Mixing was performed so that the ratio of anchovy to water was 10: 3, and the salt content of the mixed product was adjusted to 9 w / w%, the temperature was controlled at 50 ° C., and the product temperature was maintained. The mixed date is defined as a preparation date, and the weight of anchovy when this preparation is performed is defined as an initial preparation amount. One day after the preparation date, anchovy sardines weighing 0.5 times, 1.0 times, 1.5 times and 2.0 times the initial charge amount were added to the mixture. Further, 10% w / w sodium chloride was added to the weight of the anchovy so as not to dilute the salt content of the mixture. After keeping the product temperature at 50 ° C. for 2 weeks, it was pressed, fired and filtered to obtain a clear fish sauce. Table 4 shows the results of the total nitrogen amount and nitrogen utilization rate for the fish soy obtained from the test plots with different added anchovy weights.

  As can be seen from the results, adding fish increased the amount of total nitrogen, resulting in a fish sauce with a strong taste. The total amount of nitrogen increased as the amount of fish to be added increased up to 1.5 times, but when the amount added was 2.5 times, the amount of fish decreased compared to when the amount of fish was added 2.0 times. This is thought to be due to the fact that the nitrogen content in fish sauce is close to saturation and the degree of decomposition is reduced. As a result, the amount of fish added to increase the total amount of nitrogen is preferably 0.5 to 2.0 times the initial charge, and moreover, the amount of total nitrogen that can be efficiently obtained is 0.5 to 1.5 times the amount is desirable.

Test example (5)
We used anchovy as a seafood and examined the number of days after preparation that could add seafood.

  The mixture was mixed so that the ratio of anchovy to water was 10: 3, and the mixture was mixed so that the salt content was 9 w / w%, and the temperature was controlled at 50 ° C. to maintain the product temperature. The mixing date is taken as the preparation date, and the weight of the anchovy when this mixing is carried out is the initial preparation amount. The amount of seafood to be added was added 1.5 times the initial amount of seafood, and the date of seafood addition was varied from 1 day to 10 days after the day of preparation. The seafood preparation date was set as the final preparation date, and after the final preparation, the product temperature was maintained at 50 ° C. for 2 weeks, followed by pressing, burning, and filtration to obtain a clear fish sauce. Table 5 shows the results of sensory evaluation of fish soy obtained from test zones with different final preparation dates.

  Even if the day for adding seafood was varied depending on the number of days elapsed after preparation, there was no difference in the total nitrogen content, salt content, etc. For sensory evaluation, when fish soy with added seafood was added the next day after preparation, ◎: no difference, ○: feel difference but almost equal, △: feel difference, but the quality of the present invention is satisfied Yes, indicates that the original flavor of the fish is insufficient. As for the timing of adding seafood, the number of days elapsed after preparation was almost the same as the control even when seafood was added 5 days after preparation. In addition, when it was added after 7 days, aging progressed slightly, but there was no problem in quality. When it was added after 10 days, aging progressed further, and the fish flavor was weak. Therefore, the timing for adding seafood is preferably within 1 to 7 days after preparation, and more preferably within 1 to 5 days with no difference in sensory evaluation.

Test example (6)
It was tested whether it was possible to obtain the same low salinity and high nitrogen fish sauce even if fish species other than anchovy were used.

  Using sardine, mackerel, isaki, and bonito ara portion (head, internal organs, and central bones) and mackerel ara portion (head, internal organs, and internal bones) as raw materials, respectively, so that the ratio of raw material to water is 10: 3 Mix and mix so that the salt content of the mixture is 9 w / w%, control the temperature at 50 ° C., hold the product temperature for 2 weeks, press, heat, and filter to clear fish sauce Got. Moreover, 1.5 times the initial charge amount of seafood and salt was added to each mixed product the next day after preparation. Table 6 shows the results of the salt content, total nitrogen amount, and nitrogen utilization rate for fish soy obtained from different raw materials.

  According to the results in Table 6, even when a fish species other than anchovy was used, the salt content was low and a sufficient nitrogen content could be obtained.

Test example (7)
Comparison of analytical values and sensory evaluation were performed on the low salt fish soy obtained in Test Example (6), F-1, F-6, three types of commercially available fish soy, and general soy sauce. Of the commercially available fish sauces, fish sauce (3) is a fish sauce using soy sauce cake. Among the analysis items, col. Is colorimetrically measured with a standard color of soy sauce. The larger the number, the lighter the color, and the smaller the number, the darker the color. The sensory evaluators had discriminating ability and were trained by 10 trained persons. The evaluation items are 4 items of fish flavor, fish odor, saltiness and soy sauce-like flavor, and each item is evaluated in 5 stages, with 5 being strong and 1 being weak, and each evaluation point is averaged. I wrote what I did.

  As can be seen from Table 7, it was possible to lower the salt content compared to commercially available fish sauces (1) and (2), and the saltiness was not felt from the sensory aspect. Moreover, although commercially available fish sauce has a strong fish flavor, it also has a raw odor and an irritating odor. In Examples F-1 and F-6 made according to the present invention, even if the fish flavor is strong, an irritating odor and a raw odor. Few people feel that. On the other hand, the commercially available fish sauce (3) uses soy sauce cake, and although it does not have a fishy odor or saltiness, it has a weak fish flavor and is close to soy sauce. Moreover, although there was a range in the color of commercial fish soy, there was a tendency to be thinner than that of dark soy sauce, but the commercial fish sauce (3) had a dark color similar to that of dark soy sauce.

  Moreover, about content of histamine, compared with the fish soy of a commercial item, Example H-1 and F-6 were restrained in histamine content to 1/10 or less.

Claims (3)

  In the process of producing fish sauce centering on seafood, the process includes a step of mixing seafood, salt and water. At this time, the salt content of the mixture is 7 to 15 w / w%, and the ratio of seafood to water is 10: 1 to 10: 4, and having a step of maintaining the product temperature of the mixture in a temperature range of 45 to 60 ° C., and the salt content of fish sauce obtained from the step is 20 w / v% or less. The manufacturing method of the fish sauce characterized by becoming.   In the manufacturing method of Claim 1, after mixing seafood, salt, and water, the salt content of the fish soy obtained by adding salt and seafood within 1-7 days is 17.0 w / v% or less, and A method for producing fish sauce, characterized in that the nitrogen content is kept at 1.9 w / v% or more.   The method for producing fish sauce according to claim 2, wherein the amount of seafood to be added later is 0.5 to 2.0 times the amount of seafood initially mixed.