JP6484755B2 - みそ玉の粉末を利用した魚醤の製造方法及びこれによって製造された魚醤 - Google Patents
みそ玉の粉末を利用した魚醤の製造方法及びこれによって製造された魚醤 Download PDFInfo
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- JP6484755B2 JP6484755B2 JP2018509720A JP2018509720A JP6484755B2 JP 6484755 B2 JP6484755 B2 JP 6484755B2 JP 2018509720 A JP2018509720 A JP 2018509720A JP 2018509720 A JP2018509720 A JP 2018509720A JP 6484755 B2 JP6484755 B2 JP 6484755B2
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/02—Preserving by means of inorganic salts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
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Description
カタクチイワシの魚醤20kgにみそ玉の粉末0.5kgを混合してプラスチック筒に入れる。混合されたカタクチイワシの魚醤を20℃で30日間熟成させた。
カタクチイワシの魚醤20kgにみそ玉の粉末0.5kgとシイタケ粉0.2kgを混合してプラスチック筒に入れる。混合されたカタクチイワシの魚醤を20℃で30日間熟成させた。
カタクチイワシの魚醤20kgに、みそ玉の粉末0.5kgと小麦粉0.3kgを混合してプラスチック筒に入れる。混合されたカタクチイワシの魚醤を20℃で30日間熟成させた。
カタクチイワシの魚醤20kgに、みそ玉の粉末0.5kg、シイタケ粉0.2kg、小麦粉0.3kgを混合してプラスチック筒に入れる。混合されたカタクチイワシの魚醤を20℃で30日間熟成させた。
上記みそ玉の粉末の代りに、みそ玉を塊のまま使用することを除いては、上記実施例1と同じ方法でカタクチイワシの魚醤を製造した。
みそ玉の粉末、シイタケ粉及び小麦粉を使わずに、既存の方法でカタクチイワシの魚醤を製造した。
上記実施例1ないし実施例4によって製造されたカタクチイワシの魚醤、及び比較例1ないし2によって製造されたそれぞれのカタクチイワシの魚醤に対してモール法を利用して塩度を測定した。それぞれ実施例1ないし4及び比較例1ないし2で製造した魚醤を粉砕し、1gを100倍希釈した後、10mLを取って2%クロム酸カリウム(K2CrO4)1mLを入れ、0.02N AgNO3に適定して塩度を測定した。その結果を下記表1に示す
本発明の実施例1ないし4によって製造されたカタクチイワシの魚醤の官能的特性を観察するために、上記実施例1ないし4のカタクチイワシの魚醤、及び比較例1ないし2のカタクチイワシの魚醤に対して80名の専門パネルを対象にして官能検査を行った。官能検査方法は、7点尺度法を利用して、外観、雑味、臭み、塩味、甘味及び小味など、総6つの官能項目で評価した。その結果を下記表2に示す。この時、平均±SD値は、5回の反復実験を通して算術した
Claims (4)
- (S1)魚醤重量に対してみそ玉の粉末0.5ないし10重量%を混合する段階 (S2)上記魚醤とみそ玉の粉末の混合物を7ないし70日間、10ないし32℃で発酵させる熟成段階;及び (S3)上記熟成された魚醤混合物を濾過してかすを取り除く段階を含むことを特徴とする、みそ玉の粉末を利用した魚醤の製造方法。
- 上記(S1)段階で、魚醤重量に対してシイタケ粉を0.05ないし6重量%をさらに混合することを特徴とする、請求項1に記載のみそ玉の粉末を利用した魚醤の製造方法。
- 上記(S1)段階で、魚醤重量に対してでんぷん粉0.05ないし8重量%をさらに混合することを特徴とする、請求項1に記載のみそ玉の粉末を利用した魚醤の製造方法。
- 上記(S1)段階で、魚醤重量に対してシイタケ粉を0.05ないし6重量%とでんぷん粉0.05ないし8重量%をさらに混合することを特徴とする、請求項1に記載のみそ玉の粉末を利用した魚醤の製造方法。
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