JP3681210B2 - Method for producing rich and flavored fish soy sauce and fish flavored and soy sauce obtained by the production method - Google Patents

Description

【００２４】
表から判るようにエクストルーダにより原料処理した実施例では、単にボイルしただけの比較例１に比べて明らかに高い評価がなされている。その原因として、香りの点では、原料の加熱処理が密閉高圧下で短時間に行われたことが上げられる。また味の点では、比較例に比べて実施例の方が原料のアミの使用量が多いことと、加圧、加熱、膨化処理しているために酵素消化されやすい形状にアミタンパクが変化していることが上げられる。
これらのことから、従来の魚醤油の不快臭が全くない甘い香りと濃厚な味を持つ優れた品質の魚醤油であることが裏付けられた。
【００２５】
【発明の効果】
魚介類原料より、従来の不快臭の全くない、濃厚で芳醇な魚醤油を製造することができる。[0001]
[Industrial application fields]
The present invention relates to a method for producing a thick and flavor-enhanced fish soy sauce, and a fish sauce that is obtained by the production method and has a rich and improved flavor. Specifically, the present invention relates to a method for producing a fish soy sauce with improved flavor, characterized in that it is made by brewing raw material that has been pressurized, heated and expanded by an extruder, and a rich and improved flavor obtained by the method. Related to fish soy sauce.
[0002]
[Prior art]
Fish soy sauce represented by Nyokumam and Nampula is made by adding 20-30% salt to seafood ingredients, soaking them in barrels, etc., and leaving them for 1 to 2 years. Decomposed into extract. The extract is filtered to remove the residue, and after burning, the precipitate and suspended matter are removed.
[0003]
Fish soy sauce made by this method has a unique umami, but is characterized by the raw odor and oily odor unique to seafood and the rot odor produced by the action of spoilage bacteria. Therefore, various attempts have been made to produce liquid seasonings that have a good flavor peculiar to seafood and that do not have the raw odor of seafood. Has been done.
[0004]
For example, in JP-A-53-66499, carbohydrate raw materials such as wheat and rice are added to a leach residue obtained by leaching and removing an extract from a seafood raw material, such as fish meal, bonito soup leach, or boiled leach residue. In addition, a method of inoculating and cultivating koji molds such as Aspergillus soya, culturing, and heat-treating the yeast added thereto is shown.
[0005]
In Japanese Patent Publication No. 60-3463, fish meal is mixed with starch powder, cooked, inoculated with fungi, for example, soy sauce koji mold such as Aspergillus soja, and the fish cake is preserved with salt. A method for producing a seasoning material by adding yeast and fermenting under an environment is disclosed.
Furthermore, in Japanese Patent Laid-Open No. 4-325084, fish meal is inoculated with Aspergillus glaucus, the fish meal is adjusted to a low moisture content of 20 to 28%, and the fish meal is kept at a temperature of 30 ° C. for 2 days or more. A method for producing fish soy by fermenting and aging after producing koji molds by breeding koji molds is disclosed.
JP-A-7-163310 discloses a method in which a carbohydrate raw material such as wheat is added to fresh fish and shellfish, and after adjusting the water content, inoculated and cultured with Aspergillus, Tamari and other koji molds, fermented and matured. It is shown.
[0006]
[Problems to be solved by the invention]
The methods disclosed in JP-A-53-66499, JP-B-60-3463, JP-A-7-163310, and JP-A-4-325084 are the same as general soy sauce made from soybeans. It is intended to remove the unpleasant odor peculiar to fish by utilizing filamentous fungi of Aspergillus oryzae.
However, the above four methods have a problem of microorganism control in the raw material treatment process and / or the koji making process, and a problem in maintaining the flavor peculiar to the raw material. To solve the problem, advanced equipment and management are required.
[0007]
[Means for Solving the Problems]
According to the present invention, fish and soy sauce and carbohydrate raw materials are subjected to pressurization, heating, and expansion in a single hour, and then subjected to koji making, fermentation and ripening to produce fish soy sauce.
[0008]
In the method for producing fish soy sauce according to the present invention, seafood is pulverized, this is mixed with a carbohydrate raw material, and a brewing raw material that has been pressurized, heated, and expanded by an extruder is produced. The raw material is inoculated with koji mold and kept at 20 to 40 ° C. for 2 days or more to propagate the koji mold and produce koji. After mashing and heat-treating fish and shellfish and salt solution, or mash and salt solution, lactic acid bacteria and yeast are added to the mash, and after sufficient stirring, the temperature of the mash is controlled, fermented and matured, and then squeezed The fish soy sauce is processed by burning, filtering and the like.
[0009]
That is, the present invention is to make a koji brewing raw material used in fish soy production by pressurizing, heating, and expanding with an extruder, and then mixing the koji with salted water or heat-treated fish and shellfish at the time of mashing. A method for producing fish soy sauce characterized by further adding lactic acid bacteria and yeast, followed by fermentation and ripening, and fish soy sauce obtained by the production method.
[0010]
The seafood used in the present invention has long been the main raw material for fish soy sauce, as well as meat from high-capacity fish such as squid, squid, sardines, mackerel, as well as krill and near sea that are promising as unused resources Ami and fishery processing waste can also be used. As the krill (arthropod phylum crustacea soft subclass hon shrimp upper krill), Antarctic krill is preferable, but is not limited thereto. It is also possible to use animals belonging to the mysids (arthropods, crustaceans, crustaceans, submarine lobsters) that are caught in the waters near Japan. Thus, this invention includes the aspect which uses krill as raw material seafood as a preferable aspect.
[0011]
The brewing raw material used in this invention is a saponification and sterilization by exfoliation processing, that is, extruding treatment, that is, a carbohydrate raw material and an animal protein raw material coexisting in an appropriate amount of water, and pressurizing and heating in a closed system, and then rapidly releasing to normal temperature. Is a porcelain and porosification raw material.
[0012]
In this invention, when mixing and crushing raw fish and shellfish, any means may be used, and although there is no particular limitation, a normal thinning machine, mixer, cutter and chopper are exemplified. If the size of the fragments is about 5 mm square or less, there is no practical problem. Furthermore, the treatment of the raw fish is not particularly limited, but may be treated in boiling water for 20 to 30 minutes.
[0013]
The soot used in the present invention is not particularly limited. Since koji is used to supplement enzymes such as proteolytic enzymes and carbohydrates, soy sauce koji Aspergillus sojae and yellow koji Aspergillus oryzae can be used as seed koji. From the viewpoint of protein and carbohydrate supplementation, fish and shellfish rich in protein and wheat, rice and corn rich in starch are preferred, but bran having a high protein content is preferred.
[0014]
Sodium chloride is added for preservative and salt-tolerant microorganisms during enzymatic degradation, but the amount is 20-30% by weight of the total substrate, and the salt concentration is about 12-25% (W / V It is desirable to adjust so that.
[0015]
In the present invention, the enzyme and the salt-resistant microorganism used for aging are not particularly limited. For example, salt-tolerant yeasts (Zygosaccharomyces rouxxii, Torulopsis magnoliae, Torulopsis nodaensis, Torulopsis etchellsii, Torulopsis halonitratophila, Torulopsis halophila, Torulopsis mannitofaciens) are used.
[0016]
In this way, koji fish and shellfish, salt solution, lactic acid bacteria, yeast, etc., made from the brewing material that has been subjected to the extruder treatment, are mixed into a mash, and after sufficient stirring, the mash is fermented and aged in a fermentation tank. Let During this time, enzymatic degradation of raw protein and carbohydrate and fermentation and ripening by salt-resistant microorganisms proceed. Fermentation conditions at that time may be the same as those for normal fermentation, but it is particularly preferable to place them under a low temperature of less than 15 ° C for about 1 month, and then to ferment and mature at a temperature of 20 ° C or less for about 5 months. In other words, smash fish pieces and / or crude, add mash, salt solution, lactic acid bacteria and yeast to the mash, stir well, control the temperature of the mash, and ferment and mature at low temperature It is preferable. After fermenting and aging at a low temperature, fish soy sauce is obtained by appropriately performing post-treatments such as pressing, burning, and filtration.
[0017]
And a liquid part is extract | collected by a squeezing process after completion | finish of fermentation and ageing | curing | ripening. When the obtained filtrate is allowed to stand, insoluble proteins and the like are shed and become a precipitate, and the supernatant may be taken and used as raw fish soy sauce. Furthermore, a fresh fish soy sauce is obtained by heat-sterilizing raw fish soy sauce and filtering the soup part by removing the insoluble matter produced thereby.
[0018]
By the said manufacturing method, this invention can manufacture the fish sauce of the rich taste which improved the peculiar unpleasant odor of the conventional fish soy sauce in flavor, aroma, and a property.
[0019]
【Example】
The details of the present invention will be described in Examples. The present invention is not limited to these examples.
[0020]
Example 1
10 kg of near-sea honey was finely pulverized with a silent cutter. This and bran were mixed at a ratio of 1: 1 and subjected to an extruder treatment at 10 kg / cm @ 2 and 110.degree. 1/1000 A-sojae was added to the raw material for brewing with this koji and bran, and after mixing well, koji was made for 2 days while keeping the product temperature at 25 to 35 ° C. 3 kg of this koji, 7.5 kg of honey boiled for 20 minutes, and 4.5 kg of saline were mixed. To this mixture, salt-tolerant lactic acid bacteria and yeast were added at a ratio of 20: 1, and the mixture was allowed to stand at 15 ° C. or lower for one month or longer. After fermentation and aging at a temperature of less than 20 ° C for about 4 months, the mash is squeezed, fired, and filtered to show 2.4 to 2.8% of total nitrogen, with a rich fragrance and rich umami. 11.0 kg of fish soy sauce was obtained.
[0021]
Comparative Example 1
After 7.5 kg of krill was pulverized with a silent cutter, it was heated until boiling and boiled for 20 minutes. After cooling, 1.5 kg of sodium chloride was added and mixed, and stored at 5 ° C. for 7 days to adjust the salt and krill, and then 3 kg of wheat bran was added and mixed. To this mixture, salt-tolerant lactic acid bacteria and yeast were added at a ratio of 15: 1 and allowed to stand at a low temperature of less than 15 ° C. for 1 month or longer. Then, after fermentation and ripening at a temperature of less than 20 ° C. for about 4 months, the mash was squeezed, fired and filtered to obtain a clear filtrate with 1-5 kg of total nitrogen of 1.5 to 1.9%. .
[0022]
When the fish soy sauce having a NaCl concentration of 16% obtained in Comparative Example 1 and Example 1 was diluted 4-fold, 15 well-trained sensory test panels were used, and the evaluation of the sample of the comparative example was 0 point. The sample of Example 1 was evaluated by a ranking method of -4 to +4 points.
The results are shown in Table 1.
[0023]
[Table 1]

[0024]
As can be seen from the table, the examples in which the raw materials were processed by the extruder were clearly evaluated highly as compared with the comparative example 1 which was simply boiled. The reason for this is that, in terms of fragrance, the heat treatment of the raw material was performed in a short time under a closed high pressure. In addition, in terms of taste, the example uses a larger amount of the raw material, compared to the comparative example, and the amino acid changes into a shape that is easily digested by the enzyme because it is pressurized, heated, and expanded. Is raised.
From these facts, it was proved that the fish soy was of excellent quality having a sweet scent and a rich taste without any unpleasant odor of conventional fish soy sauce.
[0025]
【The invention's effect】
From fish and shellfish raw materials, it is possible to produce a thick and rich fish soy sauce without any conventional unpleasant odor.

Claims (8)

In the production of fish soy sauce, untreated fish and shellfish are used as raw materials, the ground fishery products and carbohydrate raw materials are mixed, and the mixture is subjected to pressurization, heating and expansion treatment with an extruder, and the koji is made from the brewing raw material. To make fish soy sauce with rich flavor. 2. The method for producing a thick and flavorful fish soy sauce according to claim 1, wherein salt and straw are added to the seafood at the time of mash preparation, lactic acid bacteria and yeast are further added, and then the mash is fermented and matured. 3. A method for producing a thick and flavored fish soy sauce according to claim 1 or 2, wherein crustaceans are used as seafood. 4. The method for producing a thick and flavor-rich fish soy sauce according to claim 2 or 3, wherein salt-resistant lactic acid bacteria and salt-resistant yeast are used as lactic acid bacteria and yeast. The method for producing a thick and flavor-rich fish soy sauce according to claim 2, 3 or 4, wherein the addition amount of lactic acid bacteria is added at a ratio of 10 times or more of the addition amount of yeast. The method for producing fish soy sauce having a rich flavor and improved flavor according to any one of claims 1 to 5, wherein moromi is fermented and matured at a low temperature. 7. The fish having a rich flavor and improved flavor according to claim 6, wherein the low temperature fermentation and ripening of moromi is maintained at a temperature of less than 15 ° C for at least 1 month from the time of mashing, and then fermented and ripened at a temperature of less than 20 ° C for a long period of time. Soy sauce production method. A fish soy sauce having a rich and improved flavor obtained by the production method according to any one of claims 1 to 7.