JP5272262B2 - Method for producing fish soy sauce - Google Patents
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Abstract
Description
本発明は、魚醤油の製造方法に関するものである。 The present invention relates to a method for producing fish soy sauce.
従来より、魚を塩とともに漬け込み、発酵・熟成させて液体成分を取り出した魚醤油が知られている。魚醤油は特有の香りや臭気をもつが、アミノ酸と核酸を豊富に含むため濃厚な旨味を有しており、料理に塩味と旨味を加える調味料として消費量が増加している。そこで、さらに消費者に広く浸透させるため、品質を改善した種々の魚醤油が開発されている。
従来の技術としては、（特許文献１）に「内臓以外の魚介肉と、魚介肉に対し２０〜４０重量％の骨質と、醤油麹と、１０〜飽和濃度の食塩水とを混合し熟成させる魚醤油の製造方法」が開示されている。
（特許文献２）には「淡水魚を主原料とし、淡水魚をすり潰して塩を加えて分解反応させ、全窒素分に対するアンモニア態窒素量の割合が０．１２以下であり、臭み成分である有機酸を本質的に含まない魚醤油」が開示されている。
As a conventional technique, (patent document 1) is described in “Seafood meat other than internal organs, bone content of 20 to 40% by weight with respect to seafood meat, soy sauce cake, and 10-saturated saline solution for aging. A method for producing fish soy sauce "is disclosed.
(Patent Document 2) states that “a freshwater fish is a main raw material, a freshwater fish is ground and a salt is added to cause a decomposition reaction, and the ratio of the amount of ammonia nitrogen to the total nitrogen content is 0.12 or less, and an organic acid that is an odor component "Fish soy sauce essentially free of".
しかしながら上記従来の技術においては、以下のような課題を有していた。
（１）（特許文献１）や（特許文献２）に開示の技術は、いずれも、魚醤油の生臭さや発酵臭等の特有の臭気や、刺激的なエグ味を低減させることを目的としたものであり、これまでは、魚醤油の味や渋味に着目した開発は行われてこなかった。
そこで、旨味，甘味，酸味，苦味，渋味のバランスが良く、広く消費者に好まれるような魚醤油が要望されていた。
However, the above conventional techniques have the following problems.
(1) The technologies disclosed in (Patent Document 1) and (Patent Document 2) are all aimed at reducing the characteristic odor such as fish soy sauce's raw odor and fermented odor, and stimulating taste. Until now, no development has focused on the taste and astringency of fish soy sauce.
Therefore, there has been a demand for fish soy sauce that has a good balance of umami, sweetness, sourness, bitterness, and astringency and is widely favored by consumers.
本発明は上記要望に応えるもので、旨味，甘味，酸味，苦味，渋味のバランスが良く呈味に優れ、広く消費者に好まれる魚醤油を安定して製造できる魚醤油の製造方法を提供することを目的とする。 The present invention responds to the above-mentioned demand and provides a method for producing fish soy sauce that can stably produce fish soy sauce that has a good balance of umami, sweet taste, sour taste, bitter taste, and astringency, is excellent in taste, and is widely preferred by consumers. The purpose is to do.
上記従来の課題を解決するために本発明の魚醤油の製造方法は、以下の構成を有している。
本発明の請求項１に記載の魚醤油の製造方法は、（ａ）魚介肉と麹と塩とを混合し熟成させて魚醤油を得る熟成工程と、（ｂ）前記魚醤油の全窒素分Ｎ（ｇ／１００ｍＬ）を測定する全窒素分測定工程と、（ｃ）前記魚醤油のクエン酸の含有量Ｃ（ｍｇ／１００ｍＬ）を測定するクエン酸量測定工程と、（ｄ）前記魚醤油の乳酸の含有量Ｌ（ｍｇ／１００ｍＬ）を測定する乳酸量測定工程と、（ｅ）全窒素分Ｎに対するクエン酸の含有量Ｃの比率Ｃ／Ｎとしてクエン酸スコアＹを求め、全窒素分Ｎに対する乳酸の含有量Ｌの比率Ｌ／Ｎとして乳酸スコアＸを求め、前記クエン酸スコアＹ及び前記乳酸スコアＸが所定の範囲に存在するか否かを判定するスコア判定工程と、を備え、前記スコア判定工程において、前記クエン酸スコアＹ及び前記乳酸スコアＸが（数１）を満足する範囲に存在するか否かを判定する構成を有している。
（１）まず初めに、本発明者らは種々の魚醤油の成分分析と官能検査を行った結果、魚醤油にクエン酸と乳酸が含まれていると呈味が向上することを見出した。さらに、全窒素分Ｎに対するクエン酸の含有量Ｃの比率Ｃ／Ｎとしてのクエン酸スコアＹと、全窒素分Ｎに対する乳酸の含有量Ｌの比率Ｌ／Ｎとしての乳酸スコアＸと、を求め、乳酸スコアが高いときにクエン酸スコアが低いと、旨味，甘味，酸味，苦味，渋味のバランスが良く呈味に優れることを見出した。また、クエン酸スコアが高いときに乳酸スコアが低いと、同様に呈味が向上することを見出した。そこで、種々検討した結果、クエン酸スコアと乳酸スコアを求め、クエン酸スコア及び乳酸スコアが所定の範囲に存在するか否かを判定するスコア判定工程を付加することにより、魚醤油が呈味に優れているかどうかを成分分析の結果から客観的に判定することができ、広く消費者に好まれる呈味に優れた魚醤油を安定して製造できることを見出した。
（２）成分分析と官能検査の結果から、クエン酸スコアＹ及び乳酸スコアＸが（数１）の式（ａ）〜（ｄ）を満足する範囲に存在すると、旨味，甘味，酸味，苦味，渋味のバランスが良く、美味しさが増すことがわかった。美味しさが増す理由は、クエン酸と乳酸により酸味のバランスが良く、さらにクエン酸の緩衝効果によりエグ味等が抑えられる可能性が考えられた。
In order to solve the above conventional problems, the method for producing fish soy sauce of the present invention has the following configuration.
The method for producing fish soy according to claim 1 of the present invention comprises: (a) a ripening step of mixing fish and meat, salmon and salt and aging to obtain fish soy; and (b) total nitrogen content of said fish soy A total nitrogen content measuring step for measuring N (g / 100 mL), (c) a citric acid content measuring step for measuring the citric acid content C (mg / 100 mL) of the fish soy sauce, and (d) the fish soy sauce A lactic acid content measuring step for measuring the lactic acid content L (mg / 100 mL) of the citrate, and (e) a citric acid score Y as a ratio C / N of the citric acid content C to the total nitrogen content N, and the total nitrogen content A lactic acid score X as a ratio L / N of the content L of lactic acid to N, and a score determination step of determining whether or not the citric acid score Y and the lactic acid score X are in a predetermined range , In the score determination step, the citric acid score Y and the Acid score X has a determining configuration whether present in a range satisfying equation (1).
(1) First, as a result of component analysis and sensory test of various fish soy sauces, the present inventors have found that taste is improved when citric acid and lactic acid are contained in fish soy sauce. Further, a citric acid score Y as a ratio C / N of the content C of citric acid to the total nitrogen content N and a lactic acid score X as a ratio L / N of the content L of lactic acid to the total nitrogen content N are obtained. It was found that when the lactic acid score is high and the citric acid score is low, the taste, sweetness, sourness, bitterness and astringency are well balanced and excellent in taste. Moreover, when the lactic acid score was low when the citric acid score was high, the taste was similarly improved. Therefore, as a result of various investigations, fish soy sauce is made tasty by adding a score determination step for determining whether or not the citric acid score and the lactic acid score are in a predetermined range by obtaining a citric acid score and a lactic acid score. Whether it is excellent or not can be objectively determined from the result of component analysis, and it has been found that fish soy sauce with excellent taste that is widely liked by consumers can be stably produced.
(2) From the results of component analysis and sensory test, when the citric acid score Y and the lactic acid score X are in a range satisfying the formulas (a) to (d) of (Equation 1), umami, sweetness, sourness, bitterness, It was found that the balance of astringency is good and the taste is increased. The reason for the increase in the taste was thought to be a good balance of sourness with citric acid and lactic acid, and the possibility of suppressing taste and the like due to the buffering effect of citric acid.
ここで、熟成工程において、魚介肉としては、フグ，アジ，イワシ，サバ，サケ，アユ等の種々の海水魚や淡水魚、ホタテ等の貝類等の魚介類の身を用いることができる。特にフグ、なかでもフグの未成魚を好適に用いることができる。フグ養殖では、飼育密度調整のために未成魚が生じ、未成魚は小型のため低価格で取引され利用価値が低いという問題があったが、このフグの未成魚を魚醤油の原料とすることで、フグの未成魚の高度利用を図ることができるからである。
自己消化を促進するため、魚介類の内臓や頭等も加えることができるが、特有の臭気を低減させるためには、内臓や頭等は加えずに、魚介肉（身）だけを用いるのが好ましい。トラフグ、サバフグ、マフグ等のフグを用いる場合は、卵巣や肝臓等の有毒部位を除去した可食部が用いられる。
魚介肉は、内臓や頭等を除いたものをそのまま用いることができる。また、チョッパー等で粗砕やペースト状等にしたものを用いることもできる。魚介肉を細かくすることで、熟成工程における分解反応速度を上げることができる。
Here, in the ripening step, various seafood such as puffer fish, horse mackerel, sardine, mackerel, salmon, and ayu, and other seafood such as shellfish such as freshwater fish and scallops can be used as the seafood meat. In particular, puffer fish, especially puffer fish, can be preferably used. In puffer fish farming, immature fish was produced to adjust the breeding density, and there was a problem that the immature fish was traded at a low price due to its small size and its utility value was low. This is because it is possible to make high use of the puffer fish.
In order to promote self-digestion, the internal organs and heads of seafood can be added, but in order to reduce the peculiar odor, it is only necessary to use seafood meat (meat) without adding internal organs or heads. preferable. When using pufferfish such as trough pufferfish, mackerel pufferfish, or pufferfish, edible parts from which toxic sites such as ovaries and livers have been removed are used.
As for the seafood meat, the one excluding the internal organs and the head can be used as it is. Moreover, what was roughly crushed or pasted with a chopper or the like can also be used. By making the seafood meat fine, the decomposition reaction rate in the aging process can be increased.
熟成工程においては、常法に従い、魚介肉に塩と麹とを混合して仕込み、約３０℃で約６ヶ月間、分解・発酵・熟成させる。原料仕込み時に、必要に応じて、醤油酵母等の耐塩性酵母を加えることもできる。耐塩性酵母を加えることで、魚臭を低減させることができる。
麹としては、醤油麹，焼酎麹，米麹，味噌麹等の種々の麹を用いることができる。また、魚介肉に、別に蒸煮した米や米糠等の穀類を加え麹菌を散布し、製麹した魚麹を用いることもできる。
In the aging process, according to a conventional method, fish and seafood are mixed with salt and salmon, and decomposed, fermented, and aged at about 30 ° C. for about 6 months. A salt-tolerant yeast such as soy sauce yeast can be added as needed when the raw materials are charged. Fish odor can be reduced by adding salt-tolerant yeast.
As the koji, various koji such as soy sauce koji, shochu, rice koji, and miso can be used. In addition, it is also possible to use a fish cake made by adding a cereal such as separately cooked rice or rice bran to seafood meat and spraying koji mold.
熟成後、圧搾等により、分解しなかった骨やヒレ等の固体と液体とを分離した後、液体成分を加熱（火入れ）し、生じた沈殿を濾過等により分離して得られた魚醤油（上澄み）を得ることができる。魚介肉が原料の場合は、ほぼ全てが分解されるため、圧搾等によって固液分離する必要はなく、濾過によって上澄みを得た後、これに火入れを行うことにより魚醤油を得ることができる。 After aging, after separating solids such as bones and fins that have not been decomposed and liquid by squeezing, etc., the liquid components are heated (fired), and the resulting precipitate is separated by filtration etc. Supernatant) can be obtained. When seafood is a raw material, almost all of it is decomposed, so there is no need to separate it into solid and liquid by squeezing or the like. After obtaining a supernatant by filtration, fish soy can be obtained by burning it.
このようにして得られた魚醤油について、全窒素分、クエン酸量、乳酸量の測定を行う。
全窒素分測定工程における全窒素分Ｎは、日本農林規格（JAS）分析法（ケルダール分析）により測定したものを用いる。
クエン酸量測定工程におけるクエン酸の含有量Ｃ、及び、乳酸量測定工程における乳酸の含有量Ｌは、（株）ｊ．K. インターナショナル製Ｆキット（クエン酸）及びキャピラリー電気泳動分析装置により測定したものを用いる。なお、高速液体クロマトグラフにより測定したものを用いることもできる。
The fish soy sauce thus obtained is measured for the total nitrogen content, citric acid content, and lactic acid content.
The total nitrogen content N in the total nitrogen content measurement step is measured by the Japanese Agricultural Standard (JAS) analysis method (Kjeldahl analysis).
The citric acid content C in the citric acid content measurement step and the lactic acid content L in the lactic acid content measurement step are as follows. Use K. International F kit (citric acid) and capillary electrophoresis analyzer. In addition, what was measured with the high performance liquid chromatograph can also be used.
式（ａ）において、クエン酸スコアＹは１≦Ｙ≦２８０とする。クエン酸スコアＹが２８０を超えると酸味が増し、旨味，甘味，苦味，渋味とのバランスが悪くなる。クエン酸スコアＹが１未満になると、旨味，甘味，酸味，苦味，渋味のバランスが悪くなる。
式（ｂ）において、乳酸スコアＸは１０≦Ｘ≦９００とする。乳酸スコアＸが９００を超えると酸味が増し、旨味，甘味，苦味，渋味とのバランスが悪くなる。乳酸スコアＸが１０未満になると、旨味，甘味，酸味，苦味，渋味のバランスが悪くなる。
式（ｃ）において、乳酸スコアＸとクエン酸スコアＹとの関係は、Ｙ≦−０．２５８Ｘ＋３３７．５とする。Ｙ＞−０．２５８Ｘ＋３３７．５となると、クエン酸と乳酸の含有量が共に多いため、酸味のバランスが悪くなり美味しくなくなる。
式（ｄ）において、乳酸スコアＸとクエン酸スコアＹとの関係は、Ｙ≧−０．１０５Ｘ＋７１．８とする。Ｙ＜−０．１０５Ｘ＋７１．８となると、酸味と甘味等のバランスが悪くなり旨味も乏しくなる。
In the formula (a), the citric acid score Y is 1 ≦ Y ≦ 280. If the citric acid score Y exceeds 280, the acidity increases, and the balance of umami, sweetness, bitterness, and astringency deteriorates. When the citric acid score Y is less than 1, the balance of umami, sweetness, sourness, bitterness and astringency will be poor.
In the formula (b), the lactic acid score X is 10 ≦ X ≦ 900. If the lactic acid score X exceeds 900, the acidity increases, and the balance of umami, sweetness, bitterness, and astringency deteriorates. When the lactic acid score X is less than 10, the balance of umami, sweetness, sourness, bitterness and astringency will be poor.
In the formula (c), the relationship between the lactic acid score X and the citrate score Y is Y ≦ −0.258X + 337.5. When Y> −0.258X + 337.5, since both the contents of citric acid and lactic acid are large, the balance of sourness becomes worse and it becomes unsavory.
In the formula (d), the relationship between the lactic acid score X and the citric acid score Y is Y ≧ −0.105X + 71.8. If Y <−0.105X + 71.8, the balance between sourness and sweetness will be poor and the umami will be poor.
本発明の請求項２に記載の発明は、請求項１に記載の魚醤油の製造方法であって、前記スコア判定工程において前記クエン酸スコアＹ及び前記乳酸スコアＸを求めた後、前記魚醤油にクエン酸及び／又は乳酸を添加するスコア調整工程を備えた構成を備えている。
この構成により、請求項１で得られる作用に加え、以下のような作用が得られる。
（１）クエン酸スコア及び乳酸スコアを求めた後、魚醤油にクエン酸や乳酸を添加するスコア調整工程を備えているので、クエン酸スコアと乳酸スコアを指標として、６ヶ月間以上もの長期間、発酵・熟成させた魚醤油の旨味等をさらに向上させることができるとともに、微生物による腐敗を抑制でき品質安定性に優れる。
Invention of Claim 2 of this invention is a manufacturing method of the fish soy sauce of Claim 1, Comprising: After calculating | requiring the said citric acid score Y and the said lactic acid score X in the said score determination process, the said fish soy sauce Is provided with a score adjustment step of adding citric acid and / or lactic acid.
With this configuration, in addition to the operation obtained in the first aspect , the following operation can be obtained.
(1) After obtaining a citric acid score and a lactic acid score, it is provided with a score adjustment step of adding citric acid or lactic acid to fish soy sauce. In addition to further improving the umami of fermented and aged fish soy sauce, it can suppress spoilage by microorganisms and is excellent in quality stability.
ここで、スコア調整工程においては、クエン酸や乳酸を添加した後のクエン酸スコアと乳酸スコアが、（数１）の式（ａ）〜（ｄ）の範囲を満足するように、適量のクエン酸や乳酸を魚醤油に添加し、容器に詰めて製品とする。 Here, in the score adjustment step, an appropriate amount of citric acid is added so that the citric acid score and the lactic acid score after the addition of citric acid and lactic acid satisfy the range of formulas (a) to (d) in (Equation 1). Acid and lactic acid are added to fish soy sauce and packed into a container to make a product.
本発明の請求項３に記載の発明は、請求項１又は２に記載の魚醤油の製造方法であって、前記麹が、醤油麹、焼酎麹の内の１種以上である構成を有している。
この構成により、請求項１又は２で得られる作用に加え、以下のような作用が得られる。
（１）醤油麹を用いることにより、分解力の強いタンパク質分解酵素が生産され、魚介肉のタンパク質を短期間で分解し低分子化することができる。
（２）焼酎麹を用いることにより、タンパク質分解酵素が生産されるのに加え、クエン酸が生産されるため、スコア調整工程においてクエン酸を加えることなく、クエン酸と乳酸が共存した魚醤油を製造することが可能となる。
Invention of Claim 3 of this invention is a manufacturing method of the fish soy sauce of Claim 1 or 2 , Comprising: The said salmon has a structure which is 1 or more types in soy sauce cake and shochu. ing.
With this configuration, in addition to the operation obtained in the first or second aspect , the following operation can be obtained.
(1) By using soy sauce cake, a proteolytic enzyme having a strong degradability is produced, and the protein of fish and meat can be decomposed and reduced in molecular weight in a short period of time.
(2) By using shochu, in addition to producing proteolytic enzymes, citric acid is produced, so without adding citric acid in the score adjustment process, fish soy sauce in which citric acid and lactic acid coexist is used. It can be manufactured.
ここで、醤油麹としては、例えば、蒸煮大豆や割砕小麦等に、麹菌としてAspergillus oryzaeやAspergillus sojaeを加え培養したものが用いられる。
焼酎麹としては、例えば、米や大麦等に、Aspergillus属の麹菌を加え培養したものが用いられる。
Here, as the soy sauce cake, for example, a product obtained by adding Aspergillus oryzae or Aspergillus sojae as a koji mold and culturing to steamed soybeans, cracked wheat, or the like is used.
As shochu, for example, rice, barley or the like added with Aspergillus gonococcus and cultured is used.
以上のように、本発明の魚醤油の製造方法によれば、以下のような有利な効果が得られる。
請求項１に記載の発明によれば、
（１）クエン酸スコアと乳酸スコアを求め、クエン酸スコア及び乳酸スコアが所定の範囲に存在するか否かを判定するスコア判定工程を有しているので、魚醤油が呈味に優れているかどうかを成分分析の結果から客観的に判定することができ、広く消費者に好まれる呈味に優れた魚醤油を安定して製造できる魚醤油の製造方法を提供できる。
（２）旨味，甘味，酸味，苦味，渋味のバランスが良く呈味の良い魚醤油を製造できる魚醤油の製造方法を提供できる。
As described above, according to the method for producing fish soy sauce of the present invention, the following advantageous effects can be obtained.
According to the invention of claim 1,
(1) Since a citric acid score and a lactic acid score are obtained and a score determination step is performed to determine whether or not the citric acid score and the lactic acid score are within a predetermined range, is the fish soy sauce excellent in taste? Whether or not can be objectively determined from the results of component analysis, it is possible to provide a method for producing fish soy sauce that can stably produce fish soy sauce that is widely favored by consumers and has excellent taste.
(2) It is possible to provide a method for producing fish soy sauce that can produce fish soy sauce with a good balance of umami, sweetness, acidity, bitterness and astringency.
請求項２に記載の発明によれば、請求項１の効果に加え、
（１）クエン酸スコア及び乳酸スコアを求めた後、魚醤油にクエン酸や乳酸を添加するスコア調整工程を備えているので、クエン酸スコアと乳酸スコアを指標として、６ヶ月間以上もの長期間、発酵・熟成させた魚醤油の旨味等をさらに向上させることができるとともに、微生物による腐敗を抑制でき、品質安定性に優れた魚醤油の製造方法を提供できる。
According to invention of Claim 2 , in addition to the effect of Claim 1 ,
(1) After obtaining a citric acid score and a lactic acid score, it is provided with a score adjustment step of adding citric acid or lactic acid to fish soy sauce. Further, the flavor and the like of the fermented and matured fish soy sauce can be further improved, and it is possible to provide a method for producing fish soy sauce that can suppress spoilage due to microorganisms and is excellent in quality stability.
請求項３に記載の発明によれば、請求項１又は２の効果に加え、
（１）醤油麹を用いることにより、分解力の強いタンパク質分解酵素が生産され、魚介肉のタンパク質を短期間で分解し低分子化することができるため、生産性に優れた魚醤油の製造方法を提供できる。
（２）焼酎麹を用いることにより、タンパク質分解酵素が生産されるのに加え、クエン酸が生産されるため、スコア調整工程においてクエン酸を加えることなく、クエン酸と乳酸が共存した魚醤油を製造することが可能となる魚醤油の製造方法を提供できる。
According to invention of Claim 3 , in addition to the effect of Claim 1 or 2 ,
(1) By using soy sauce cake, a proteolytic enzyme with strong degradability is produced, and the protein of seafood meat can be degraded in a short period to reduce the molecular weight. Can provide.
(2) By using shochu, in addition to producing proteolytic enzymes, citric acid is produced, so without adding citric acid in the score adjustment process, fish soy sauce in which citric acid and lactic acid coexist is used. A method for producing fish soy sauce that can be produced can be provided.
以下、本発明を実施例により具体的に説明する。なお、本発明はこれらの実施例に限定されるものではない。
（実験例１）
トラフグの皮、内臓、頭部、骨を除去したフグの身（可食部）１００重量部に、醤油麹（可能な限り乳酸菌を分離し除去したもの）８３重量部、食塩５１重量部、耐塩性酵母を混合した。なお、醤油麹は、蒸煮及び煎炒した大豆又は小麦でAspergillus sojae及びAspergillus orizaeを麹菌とする種麹を育種したものである。耐塩性酵母は、醤油酵母Zygosaccharomyces soja及びZygosaccharomyces majorを用いた。
混合物を容器に入れ、２８〜３０℃で６ヶ月間保持し、発酵・熟成させた。次いで、濾過を行い、得られた上澄みを８５℃に加熱（火入れ）し、生じた沈殿を分離して、実験例１の魚醤油を得た。
魚醤油の全窒素分Ｎをケルダール分析にて測定したところ、１．７１（ｇ／１００ｍＬ）であった。また、乳酸の含有量ＬをＦキットにて測定したところ、９０（ｍｇ／１００ｍｌ）であり、クエン酸の含有量ＣをＦキットにて測定したところ、３．９（ｍｇ／１００ｍｌ）であった。この結果、全窒素分Ｎに対する乳酸の含有量Ｌの比率Ｌ／Ｎ（乳酸スコアＸ）は５２．６であり、全窒素分Ｎに対するクエン酸の含有量Ｃの比率Ｃ／Ｎ（クエン酸スコアＹ）は２．３であった。
Hereinafter, the present invention will be specifically described by way of examples. The present invention is not limited to these examples.
(Experimental example 1)
100 parts by weight of puffer's body (edible part) from which the skin, internal organs, head and bones have been removed, 83 parts by weight of soy sauce cake (with lactic acid bacteria separated and removed as much as possible), 51 parts by weight of salt, salt-resistant Sex yeast was mixed. The soy sauce cake is obtained by breeding a seed pod using Aspergillus sojae and Aspergillus orizae as a koji mold with steamed and roasted soybeans or wheat. As salt-resistant yeast, soy sauce yeasts Zygosaccharomyces soja and Zygosaccharomyces major were used.
The mixture was put in a container and kept at 28-30 ° C. for 6 months, followed by fermentation and aging. Next, filtration was performed, and the resulting supernatant was heated (fired) to 85 ° C., and the resulting precipitate was separated to obtain fish soy sauce of Experimental Example 1.
It was 1.71 (g / 100 mL) when the total nitrogen content N of fish soy sauce was measured by the Kjeldahl analysis. The lactic acid content L measured with the F kit was 90 (mg / 100 ml), and the citric acid content C measured with the F kit was 3.9 (mg / 100 ml). It was. As a result, the ratio L / N (lactic acid score X) of the lactic acid content L to the total nitrogen content N is 52.6, and the ratio C / N (citric acid score) of the citric acid content C to the total nitrogen content N Y) was 2.3.
（実験例２〜８）
実験例１の魚醤油に、含有量Ｃが１００、１５０、２００、３００、４００、５００、６００（ｍｇ／１００ｍＬ）になるようにクエン酸を添加して、実験例２〜８の魚醤油を得た。
(Experimental Examples 2-8)
To the fish soy sauce of Experimental Example 1, citric acid was added so that the content C would be 100, 150, 200, 300, 400, 500, 600 (mg / 100 mL). Obtained.
（実験例９）
トラフグの皮、内臓、頭部、骨を除去したフグの身（可食部）１００重量部に、実験例１で用いたものと同種の醤油麹（乳酸菌を分離していないもの）８３重量部、食塩５１重量部、実験例１と同種の耐塩性酵母を混合した。
混合物を容器に入れ、２８〜３０℃で６ヶ月間保持し、発酵・熟成させた。濾過を行い、得られた上澄みを８５℃に加熱（火入れ）し、生じた沈殿を分離して、実験例９の魚醤油を得た。
魚醤油の全窒素分Ｎをケルダール分析にて測定したところ、１．７１（ｇ／１００ｍＬ）であった。また、乳酸の含有量ＬをＦキットにて測定したところ、１２４９（ｍｇ／１００ｍｌ）であり、クエン酸の含有量ＣをＦキットにて測定したところ、３．９（ｍｇ／１００ｍｌ）であった。この結果、全窒素分Ｎに対する乳酸の含有量Ｌの比率Ｌ／Ｎ（乳酸スコアＸ）は７３０．４であり、全窒素分Ｎに対するクエン酸の含有量Ｃの比率Ｃ／Ｎ（クエン酸スコアＹ）は２．３であった。
(Experimental example 9)
100 parts by weight of puffer's body (edible part) from which the skin, internal organs, head and bones of troughfish have been removed (83 parts by weight) of the same type of soy sauce cake (without separating lactic acid bacteria) as used in Experimental Example 1 Then, 51 parts by weight of sodium chloride and the same kind of salt-tolerant yeast as in Experimental Example 1 were mixed.
The mixture was put in a container and kept at 28-30 ° C. for 6 months, followed by fermentation and aging. Filtration was performed, and the resulting supernatant was heated (fired) to 85 ° C., and the resulting precipitate was separated to obtain fish soy sauce of Experimental Example 9.
It was 1.71 (g / 100 mL) when the total nitrogen content N of fish soy sauce was measured by the Kjeldahl analysis. The lactic acid content L measured with the F kit was 1249 (mg / 100 ml), and the citric acid content C measured with the F kit was 3.9 (mg / 100 ml). It was. As a result, the ratio L / N of lactic acid content L to total nitrogen content N (lactic acid score X) was 730.4, and the ratio C / N of citric acid content C to total nitrogen content N (citric acid score). Y) was 2.3.
（実験例１０〜１２）
実験例９の魚醤油に、含有量Ｃが１００、２００、３００（ｍｇ／１００ｍＬ）になるようにクエン酸を添加して、実験例１０〜１２の魚醤油を得た。
(Experimental Examples 10-12)
Citric acid was added to the fish soy sauce of Experimental Example 9 so that the content C would be 100, 200, 300 (mg / 100 mL) to obtain fish soy sauce of Experimental Examples 10-12.
（実験例１３）
サバフグの皮、内臓、頭部、骨を除去したフグの身（可食部）１００重量部に、実験例１で用いたものと同種の醤油麹（乳酸菌を分離していないもの）５６重量部、焼酎麹（乾燥米麹）２０重量部、食塩５１重量部、実験例１と同じ耐塩性酵母を混合した。なお、焼酎麹は、Aspergillus awamori を麹菌とする種麹を育種したものである。
混合物を容器に入れ、２８〜３０℃で６ヶ月間保持し、発酵・熟成させた。濾過を行い、得られた上澄みを８５℃に加熱（火入れ）し、生じた沈殿を分離して、実験例１３の魚醤油を得た。
魚醤油の全窒素分Ｎをケルダール分析にて測定したところ、１．３７（ｇ／１００ｍＬ）であった。また、乳酸の含有量ＬをＦキットにて測定したところ、１００（ｍｇ／１００ｍｌ）であり、クエン酸の含有量ＣをＦキットにて測定したところ、３５６（ｍｇ／１００ｍｌ）であった。この結果、全窒素分Ｎに対する乳酸の含有量Ｌの比率Ｌ／Ｎ（乳酸スコアＸ）は７３．０であり、全窒素分Ｎに対するクエン酸の含有量Ｃの比率Ｃ／Ｎ（クエン酸スコアＹ）は２５９．９であった。
(Experimental example 13)
56 parts by weight of soy sauce cake (no lactic acid bacteria separated) used in Experiment 1 to 100 parts by weight of the body (edible part) of the pufferfish skin, viscera, head and bones removed 20 parts by weight of shochu (dried rice bran), 51 parts by weight of sodium chloride, and the same salt-tolerant yeast as in Experimental Example 1 were mixed. Shochu is a breeding of seed pods using Aspergillus awamori as a koji mold.
The mixture was put in a container and kept at 28-30 ° C. for 6 months, followed by fermentation and aging. Filtration was performed, and the resulting supernatant was heated (fired) to 85 ° C., and the resulting precipitate was separated to obtain fish soy sauce of Experimental Example 13.
It was 1.37 (g / 100 mL) when the total nitrogen content N of fish soy sauce was measured by the Kjeldahl analysis. The lactic acid content L measured with the F kit was 100 (mg / 100 ml), and the citric acid content C measured with the F kit was 356 (mg / 100 ml). As a result, the ratio L / N (lactic acid score X) of the lactic acid content L to the total nitrogen content N is 73.0, and the ratio C / N (citric acid score) of the citric acid content C to the total nitrogen content N Y) was 259.9.
（実験例１４〜１６）
実験例１３の魚醤油に、含有量Ｌが４００、８００、１２００（ｍｇ／１００ｍＬ）になるように乳酸を添加して、実験例１４〜１６の魚醤油を得た。
(Experimental Examples 14 to 16)
Lactic acid was added to the fish soy sauce of Experimental Example 13 so that the content L would be 400, 800, 1200 (mg / 100 mL) to obtain fish soy sauce of Experimental Examples 14-16.
（実験例１７〜１９）
実験例１の魚醤油に、含有量Ｌが５００、１０００、１５００（ｍｇ／１００ｍＬ）になるように乳酸を添加して、実験例１７〜１９の魚醤油を得た。
(Experimental Examples 17 to 19)
Lactic acid was added to the fish soy sauce of Experimental Example 1 so that the content L would be 500, 1000, 1500 (mg / 100 mL) to obtain fish soy sauce of Experimental Examples 17-19.
（実験例２０〜２３）
実験例２の魚醤油に、含有量Ｌが５００、１０００、１５００、１６００（ｍｇ／１００ｍＬ）になるように乳酸を添加して、実験例２０〜２３の魚醤油を得た。
(Experimental Examples 20 to 23)
Lactic acid was added to the fish soy sauce of Experimental Example 2 so that the content L would be 500, 1000, 1500, 1600 (mg / 100 mL) to obtain fish soy sauce of Experimental Examples 20-23.
（実験例２４〜２７）
実験例４の魚醤油に、含有量Ｌが５００、１０００、１５００、１６００（ｍｇ／１００ｍＬ）になるように乳酸を添加して、実験例２４〜２７の魚醤油を得た。
(Experimental Examples 24-27)
Lactic acid was added to the fish soy sauce of Experimental Example 4 so that the content L would be 500, 1000, 1500, 1600 (mg / 100 mL) to obtain fish soy sauce of Experimental Examples 24-27.
（実験例２８〜３０）
実験例５の魚醤油に、含有量Ｌが５００、１０００、１５００（ｍｇ／１００ｍＬ）になるように乳酸を添加して、実験例２８〜３０の魚醤油を得た。
(Experimental Examples 28-30)
Lactic acid was added to the fish soy sauce of Experimental Example 5 so that the content L would be 500, 1000, 1500 (mg / 100 mL) to obtain fish soy sauce of Experimental Examples 28-30.
（官能検査）
実験例１乃至実験例３０の魚醤油と市販の魚醤油について官能検査を行った。官能検査は、旨味、甘味、酸味、苦味、渋味を総合的に評価し、市販の魚醤油と比較して、好きなものを５点、嫌いなものを１点とする５点法で表示して行った。なお、検査はパネラー２８人により行い、それらの平均点を評価点とした。市販の魚醤油の評価点は３点とした。
市販の魚醤油の全窒素分Ｎをケルダール分析にて測定したところ、１．４２（ｇ／１００ｍＬ）であった。また、乳酸の含有量ＬをＦキットにて測定したところ、９５（ｍｇ／１００ｍｌ）であり、クエン酸の含有量ＣをＦキットにて測定したところ、１０１（ｍｇ／１００ｍｌ）であった。この結果、全窒素分Ｎに対する乳酸の含有量Ｌの比率Ｌ／Ｎ（乳酸スコアＸ）は６６．９であり、全窒素分Ｎに対するクエン酸の含有量Ｃの比率Ｃ／Ｎ（クエン酸スコアＹ）は７１．１であった。
表１に、実験例１〜３０の魚醤油、市販の魚醤油（市販品と表記した。）の全窒素分Ｎ、乳酸の含有量Ｌ、クエン酸の含有量Ｃ、乳酸スコアＸ（Ｌ／Ｎ）、クエン酸スコアＹ（Ｃ／Ｎ）及び評価点（平均点）を示す。
(sensory test)
A sensory test was performed on the fish soy sauce of Experimental Examples 1 to 30 and the commercially available fish soy sauce. The sensory test comprehensively evaluates umami, sweetness, sourness, bitterness, and astringency, and is displayed in a 5-point method with 5 points for favorite items and 1 point for disliked items compared to commercially available fish soy sauce. I went there. The inspection was performed by 28 panelists, and the average score was used as the evaluation score. The evaluation point of commercially available fish soy sauce was three points.
It was 1.42 (g / 100 mL) when the total nitrogen content N of commercially available fish soy sauce was measured by the Kjeldahl analysis. The lactic acid content L measured with the F kit was 95 (mg / 100 ml), and the citric acid content C measured with the F kit was 101 (mg / 100 ml). As a result, the ratio L / N (lactic acid score X) of the lactic acid content L to the total nitrogen content N was 66.9, and the ratio C / N (citrate score) of the citric acid content C to the total nitrogen content N Y) was 71.1.
Table 1 shows the total nitrogen content N of the fish soy sauce of Experimental Examples 1 to 30, the commercially available fish soy sauce (shown as a commercial product), the L content of lactic acid, the C content of citric acid, and the lactic acid score X (L / N), citric acid score Y (C / N) and evaluation score (average score).
図１は、実験例１〜３０及び市販の魚醤油の乳酸スコアＸとクエン酸スコアＹと評価点（平均点）との関係を示す図である。
図１において、３．００を上回る評価点（平均点）を獲得したものを黒丸で示し、３．００以下の評価点（平均点）だったものは白丸で示した。市販品は白四角で示した。また、黒丸や白丸に書き添えた１〜３０の数字は、実験例の番号である。
図１から、３．００を上回る評価点（平均点）を獲得した魚醤油（黒丸で示したもの）は、（ａ）〜（ｄ）の直線で囲まれた範囲に分布していることがわかった。
ここで、（ａ）の破線はＹ＝１及びＹ＝２８０を示し、（ｂ）の破線はＸ＝１０及びＸ＝９００の範囲を示し、（ｃ）の破線はＹ＝−０．２５８Ｘ＋３３７．５を示し、（ｄ）の破線はＹ＝−０．１０５Ｘ＋７１．８を示している。（ａ）〜（ｄ）の直線で囲まれた範囲は、１≦Ｙ≦２８０…（ａ）、１０≦Ｘ≦９００…（ｂ）、Ｙ≦−０．２５８Ｘ＋３３７．５ …（ｃ）、Ｙ≧−０．１０５Ｘ＋７１．８…（ｄ）を全て満足した領域である。この関係を満足する魚醤油は、酸味と甘味等のバランスが良く、市販品と比較してコクのような旨味が増したというコメントが寄せられ、実験例６、１０、１３、１４の魚醤油は、特に美味しいというコメントが寄せられた。
また、パネラーから、実験例１，２，１７，１８の魚醤油は、酸味と甘味等のバランスが悪く、旨味も乏しいという評価を得た。また、実験例７，８の魚醤油は、酸味が増し、旨味，甘味，苦味，渋味とのバランスが悪いという評価を得た。また、実験例１２，１５，１６，２６，３０の魚醤油は、酸味のバランスが悪く美味しくないという評価を得た。また、実験例２３，２７の魚醤油は、酸味が増し、旨味，甘味，苦味，渋味とのバランスが悪いという評価を得た。
FIG. 1 is a diagram showing the relationship among Lactic acid score X, citric acid score Y and evaluation points (average points) of Experimental Examples 1 to 30 and commercially available fish soy sauce.
In FIG. 1, those that obtained an evaluation score (average score) higher than 3.00 were indicated by black circles, and those that were evaluation scores (average score) of 3.00 or less were indicated by white circles. Commercial products are indicated by white squares. Moreover, the numbers 1-30 added to the black circle and the white circle are the numbers of the experimental examples.
From FIG. 1, fish soy sauce (shown by black circles) that has obtained an evaluation score (average score) exceeding 3.00 is distributed in a range surrounded by straight lines (a) to (d). all right.
Here, the broken lines in (a) indicate Y = 1 and Y = 280, the broken lines in (b) indicate ranges of X = 10 and X = 900, and the broken lines in (c) indicate Y = −0.258X + 337. 5 and the broken line in (d) indicates Y = −0.105X + 71.8. The range enclosed by the straight lines (a) to (d) is 1 ≦ Y ≦ 280 (a), 10 ≦ X ≦ 900 (b), Y ≦ −0.258X + 337.5 (c), Y ≧ −0.105X + 71.8... (D) is a region that satisfies all the conditions. The fish soy sauce that satisfies this relationship has a good balance between sourness and sweetness, and has been commented that it has a richer umami taste than commercial products, and the fish soy sauce of Experimental Examples 6, 10, 13, and 14 Commented that it was particularly delicious.
Moreover, the fish soy sauce of Experimental Examples 1, 2, 17, and 18 obtained evaluation from the panelists that the balance between sourness and sweetness was poor and the taste was poor. Moreover, the fish soy sauce of Experimental Examples 7 and 8 was evaluated to have an increased acidity and a poor balance between umami, sweetness, bitterness and astringency. Moreover, the fish soy sauce of Experimental Examples 12, 15, 16, 26, and 30 obtained evaluation that the balance of acidity was bad and not delicious. In addition, the fish soy sauce of Experimental Examples 23 and 27 obtained an evaluation that the acidity increased and the balance between umami, sweetness, bitterness and astringency was poor.
以上の実施例によれば、全窒素分Ｎに対するクエン酸の含有量Ｃの比率Ｃ／Ｎとしてのクエン酸スコアＹと、全窒素分Ｎに対する乳酸の含有量Ｌの比率Ｌ／Ｎとしての乳酸スコアＸと、を求め、クエン酸スコアＹ及び乳酸スコアＸが、破線で囲まれた範囲に存在するか否かを判定するスコア判定工程を有することにより、魚醤油が呈味に優れているかどうかを成分分析の結果から客観的に判定することができ、広く消費者に好まれる呈味に優れた魚醤油を安定して製造できることが明らかになった。
また、クエン酸スコアＹ及び乳酸スコアＸを求めた後、魚醤油にクエン酸や乳酸を添加するスコア調整工程を備えることにより、クエン酸スコアＹと乳酸スコアＸを指標として、魚醤油の旨味等をさらに向上させることができ、品質安定性に優れ、美味しい魚醤油を製造できることが明らかになった。
According to the above embodiment, the citric acid score Y as the ratio C / N of the citric acid content C to the total nitrogen content N, and the lactic acid as the ratio L / N of the lactic acid content L to the total nitrogen content N Whether or not fish soy is excellent in taste by obtaining a score X and having a score determination step of determining whether or not the citric acid score Y and the lactic acid score X are within the range surrounded by the broken line Can be objectively determined from the results of component analysis, and it has become clear that fish soy sauce with excellent taste that is widely preferred by consumers can be produced stably.
Moreover, after obtaining the citric acid score Y and the lactic acid score X, the fish soy sauce flavor is obtained using the citric acid score Y and the lactic acid score X as indices by providing a score adjustment step of adding citric acid or lactic acid to the fish soy sauce. As a result, it was revealed that delicious fish soy sauce can be produced with excellent quality stability.
本発明は、魚醤油の製造方法に関し、旨味，甘味，酸味，苦味，渋味のバランスが良く呈味に優れ、広く消費者に好まれる魚醤油を安定して製造できる魚醤油の製造方法を提供することができる。また、フグ養殖では、飼育密度調整のために未成魚が生じ、未成魚は小型のため低価格で取引され利用価値が低いという問題があったが、このフグの未成魚を魚醤油の原料とすることで、フグの未成魚の高度利用を図ることができる。 The present invention relates to a method for producing fish soy sauce, and a method for producing fish soy sauce that can stably produce fish sauce that is well-balanced with umami, sweetness, sourness, bitterness, and astringency, is excellent in taste, and is widely preferred by consumers. Can be provided. In puffer fish farming, there was a problem that immature fish was produced due to adjustment of breeding density, and because immature fish was small and traded at low prices, its utility value was low, but this puffer fish was used as a raw material for fish sauce. By doing so, it is possible to make high use of the puffer fish.
Claims (3)
前記スコア判定工程において、前記クエン酸スコアＹ及び前記乳酸スコアＸが（数１）を満足する範囲に存在するか否かを判定することを特徴とする魚醤油の製造方法。
In the score determination step, it is determined whether or not the citric acid score Y and the lactic acid score X are in a range satisfying (Equation 1) .
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