JPH0564563A - Production of fish soy - Google Patents

Abstract

PURPOSE:To modify malodor of fish soy prepared by a conventional method to its excellent flavor by reducing the malodor of the fish soy. CONSTITUTION:Fish soy is produced by a method characterized as follows. The pH of the fish soy is regulated to an alkalinity and the regulated fish soy is subjected to steam distillation to remove volatile nitrogen in the form of a base. The pH, as necessary, is further regulated to be acidic and steam distillation is carried out to remove lower fatty acids. The pH is then regulated to a normal value and the fish soy, if desired, is subjected to desalting treatment.

Description

Detailed Description of the Invention

[0001]

INDUSTRIAL APPLICABILITY The present invention can be used in the fields of food processing, in particular seasonings, health foods and medical foods.

[0002]

BACKGROUND OF THE INVENTION Soy sauce is widely used as the most common basic seasoning in Japan. The main components of the taste component of soy sauce are amino acids such as glutamic acid.

Needless to say, the raw material of this product is soybean, but recently allergic symptoms to soybean food have been reported. It is also suspected that soybean allergy is involved in atopic dermatitis, which frequently occurs in children.

[0004] Such patients cannot ingest foods containing soybeans as raw materials, so that a soy sauce-like seasoning produced from rice and other grains such as sesame, millet and acne by the same method was developed. There is. (For example, Japanese Patent Publication No. 17666,
(JP-A-2-276555)

When the history of seasonings is investigated, it is known that fish soy sauce (fish sauce) produced from seafood was widely used until soy soy sauce was widely used in Japan.
It is said that soy soy sauce was generally widely used at least after the Edo period, and after large-scale soy sauce factories were constructed in Banshu and Choshi. After that,
The fish sauce was rapidly extinguished by soy sauce.

[0006] It is said that the biggest cause of the fish soy sauce being expelled by soy sauce is the characteristic fishy smell and fishy smell of the former.

Today, fish sauce is only produced on a small scale as a local specialty. For example, "Shottsuru" from Akita, "Ikago soy sauce" from Shikoku, "Ishiru" or "Ishiri" from Noto and Hokkaido are famous.

On the other hand, worldwide, fish sauce is still widely used as a general seasoning in the Asian region. For example, “Nyokunam” in Vietnam, “Nampula” in Thailand,
"Patis" from the Philippines is famous, and "Anchovy sauce" from Europe and the United States is also a seasoning that should be classified as fish sauce in terms of its manufacturing method. Today, fish sauce is also used for seasoning kimchi, a Korean pickle that has been widely consumed in Japan.

Although there are some variations in the method for producing these fish sauces, they are generally based on the following steps.
That is, the seafood is washed with water, belly-punched, etc.
35% by weight of salt is mixed and soaked, aged for about 6 months to several years, and the resulting liquid is collected and fired to obtain a product. Use a press or a centrifuge to collect the fish sauce stock solution, filter or strip to obtain a clear product, blend, concentrate to maintain a uniform concentration,
Dilution etc. is performed at any time.

Seafood is used as a raw material, and sardines, hata, sardines and other miscellaneous fish, clams, clams, oysters,
Molluscs such as abalone, squid and octopus, and crustaceans such as amys, shrimp and crab can be used. In Southeast Asia, freshwater fish are also used, and in the case of "Ishiru", the internal organs of squid are used as the raw material.

[0011]

The present inventor has been greatly interested in the increase in food allergies in recent years, and has been handed down from ancient times for the purpose of developing a basic seasoning to replace soybean soy sauce in order to enhance the diet of allergic patients. The present invention has been accomplished by using the fish sauce that has been produced. At this time, the biggest difficulty was how to produce a good-tasting fish sauce with less odor that would be accepted by the modern Japanese people who prefer plain flavor. The present invention has been completed by discovering that it is possible to deodorize.

[0012] However, it has come to be recognized that, when the fish sauce is used not only as a seasoning but also when viewed from a different point of view, it is of biochemical and nutritional interest. Therefore, the fish sauce produced by the present invention is expected to function not only as a seasoning but also as a health supplement containing special nutrition or useful ingredients, or as a dietary supplement for a person in a special situation.

Needless to say, seafood always inhabits the hydrosphere and ingests and accumulates minerals dissolved in environmental water. As such minerals, calcium, magnesium, potassium, iron, iodine, etc. are well-known, but zinc, which is an essential element for the human body, even in a very small amount,
It is known that seafood also contains copper, chromium, cobalt, selenium and the like in a considerable amount.

Further, it is known that seafood ingests and accumulates various organic compounds produced by various microorganisms, algae, plankton, etc. that inhabit the aquatic environment, but what effects these have on the human body. Little is known about this.

Needless to say, vitamins are well-known trace amounts of useful ingredients, but recently, polyunsaturated fatty acids, special amino acids and the like have been attracting attention.

For example, among these, taurine was known to be contained in a seafood extract at a considerable concentration and one of the taste components, but due to the progress of biochemistry, taurine is contained in human milk in a large amount in the brain, It has been known that it is distributed in the heart and the like at a high concentration and has important functions in the living body such as stabilization of the nervous system and blood pressure adjusting action. Moreover, the human body's ability to synthesize taurine is not necessarily high, and it is presumed that ingestion of taurine from food has significance in terms of biochemistry and nutrition.

In particular, when fish sauce is produced from seafood containing a large amount of taurine such as octopus, squid, shrimp, etc., it is directly linked to the development of a health food for maintaining health or supplementing taurine. Become.

Further, for example, since these seafoods contain hemocyanin, which is a copper compound, as a hemoglobin, it is considered that the fish sauce produced from them is also useful as a health maintenance food for people with a copper deficiency tendency.

Therefore, fish sauce prepared from molluscs and crustaceans is considered to be useful as a seasoning for pregnant women who must supply a large amount of taurine and copper to the fetus and infant. As described above, seafood is a treasure trove of trace amounts of physiologically active ingredients, and it is considered that the range of application of the products produced by the present invention will expand as biochemical knowledge accumulates in the future.

[0020]

According to the present invention, two steps of producing a fish soy sauce solution and its deodorizing treatment are indispensable constituents, and desalting treatment, concentration, dilution and the like are added as optional steps. It is carried out by.

Production of Fish Soy Stock Solution A, Raw Material As the raw material, edible fish, molluscs, crustaceans and the like can be used. In addition to marine products, those that live in brackish water or those that live in fresh water can be used. Representative raw fish in Japan are sardines, horse mackerel,
You can list sardines, acne, sardines, mackerel, mackerel, etc. Typical molluscs are squids, octopuses and shellfish. As the crustacean, various kinds of nets, shrimps and crabs can be used. In addition to fresh ones, these can be used as raw materials for refrigerated and frozen products.

B, Production of Fish Soy Stock Solution a, Pretreatment or Pretreatment The raw material is subjected to treatments such as thawing, washing with water, plucking, and head dropping as necessary. In order to homogenize and ripen the salt mixture, that is, to perform self-digestion and fermentation, paste may be prepared by slicing, mincing, cutting, or the like.

B, Mixing of Salt Mix 15 to 35% of salt with the raw material. A lower salt content is preferable from the viewpoint of taste and health, but if the salt content is low, spoilage or abnormal fermentation is likely to occur, so it is preferable to carry out the next aging step at a low temperature.

C. Aging The raw material mixed with salt is stored in a container and aged at room temperature or low temperature. As the low temperature, it is sufficient to use an air conditioning room at about 5 to 15 ° C. It is preferable to occasionally stir to avoid anaerobic fermentation. During aging, self-digestion and fermentation by halophilic bacteria proceed to gradually hydrolyze the raw material protein into peptides and amino acids, but artificially add proteases to accelerate the hydrolysis. Is also allowed. For example, those of various microbial origin, those of plant origin such as papain and bromelain,
Examples include pyloric appendages of fish and squid liver (middle intestinal gland) and other internal organs rich in proteases. (For example, JP-A-57-15
No. 5967) Aging is carried out for at least several months to several years.

D, Juice As the aging progresses, the solid matter becomes a paste and finally becomes a porridge and becomes rich in liquid. When fully aged, the supernatant is scooped or the liquid portion and the solid residue are separated by a method such as pressing, centrifugation or filtration.

E, Firing The stock solution obtained as described above is heated to 60 ° C. or higher to inactivate the enzymes and bacteria contained therein. At this time, dissolved proteins and fats may be separated, but these are removed by scooping or filtering. A small amount of acids may be added to accelerate the precipitation of protein.
When there is a risk of denaturation or deterioration of flavor due to heating, it is permissible to remove bacteria and macromolecules by microfilter filtration. The fish sauce stock solution can be obtained as described above.

F, Deodorization In the prior art, the fish sauce solution was commercialized after being subjected to simple treatments such as blending, concentration, and dilution. In the present invention, however, deodorization further enhances the seasoning to match the tastes of modern people. Is finished. Most of the odor of fish sauce is derived from volatile basic nitrogen, lower carbonyl compounds, and lower fatty acids, and in the present invention, these volatile compounds are removed by steam distillation while adjusting the liquidity of the stock solution. It is removed and converted into plain seasonings.

In the present invention, the deodorizing treatment is carried out by adding PH of fish soy sauce solution.
To 7.0 or more, preferably about 7.4 to 8.5, and then steam-distilled under atmospheric pressure or reduced pressure. To adjust the liquidity to alkaline, use an alkaline agent such as caustic soda, caustic potash, sodium carbonate, potassium carbonate, sodium bicarbonate, potassium bicarbonate, quick lime, slaked lime, or add a proper amount of a natural alkaline agent such as plant ash or seaweed ash. It is carried out by

When the liquid is made alkaline, it is preferable that the temperature at which steam distillation is carried out be low because chemical changes of amino acids and other components contained in the stock solution are likely to occur. For this purpose, steam distillation may be carried out under reduced pressure. A substantial portion of volatile basic nitrogen compounds and carbonyl compounds can be removed by steam distillation under alkaline conditions. The steam distillation mentioned here includes, of course, an operation of blowing steam into the fish sauce stock solution to remove a fraction, and further includes an operation of evaporating the stock solution to volatilize the components in the solution. In the latter case, if the volatile components cannot be sufficiently removed by one operation, the evaporation operation is repeated while replenishing the water, or the evaporation operation is performed by adding a sufficient amount of water at the beginning to complete the purpose. You can.

In the case of producing a high-grade product, or when anaerobic fermentation occurs in the aging step and there is an odor due to a lower fatty acid, it is possible to further deodorize by making the liquid acidic and subsequently performing steam distillation. However, in the usual products, this acidic treatment is not always carried out. Swapping the order of the treatment under alkaline and the treatment under acidic is within the scope of arbitrary selection as desired.
The acidic condition is usually pH 5 or less, preferably 4.0 or less.
It may be carried out in the range of about 1.0. Hydrochloric acid, sulfuric acid, phosphoric acid, acetic acid, citric acid, malic acid, tartaric acid, gluconic acid,
The pH may be adjusted with acids such as fumaric acid, plum juice, citrus juice, brewed vinegar, tartar and the like.

The fish soy sauce solution thus deodorized is adjusted to have a normal pH range, and is subjected to treatments such as filtration, concentration, and dilution, and if necessary, instantaneous sterilization treatment for enhancing the preservability. The product is then packaged after adding a preservative such as ethanol.

As for soy sauce, desalted products have been put on the market for patients with kidney disease and heart disease, or in order to adapt to the recent tendency to reduce salt, but the same treatment is also applied to the present invention. By applying, it is possible to prepare a reduced salt type product. Desalination technology is described, for example, in JP-A-57-65166 and 61-20263.
No. 61-224964 and the like disclose a method using a filtration membrane, but a primitive method of concentrating a stock solution to crystallize and separating salt can also be adopted.

[0033]

[Example] The following is an analysis of Nampla purchased in Bangkok, Thailand. PH 6.1
0, moisture 58.1%, ash 20.9%, total nitrogen 2.68
%, Common salt 18.9%, volatile basic nitrogen 246.8 mg%. This is a seasoning having a strong umami but also a strong odor and a color for soy sauce.

A glass tube having an inner diameter of 10 mm is connected to one side tube of a 2-liter 3-necked Kolben, and further connected to a water-cooled cooling tube to condense and remove water vapor generated outside the Kolben, and further to attach a cock. Via a water aspirator. A glass tube having an inner diameter of about 1 mm is introduced into one side tube through a cock. A stirring rod is attached to the middle tube via an airtight seal.

About 500 ml of fish sauce prepared to have a pH of 8.4 with caustic soda was added to 2 liters of 3-neck Kolben, and an aspirator was operated while heating and stirring on a mantle heater to keep the inside under reduced pressure. The decompression degree is adjusted to about 50 to 60 tricelli, and when boiling begins, steam is gently blown below the liquid surface of the fish sauce through a glass tube.
The steam distillation was continued for 1 hour while the heating of the mantle heater was adjusted slightly so that the liquid amount of fish sauce would not increase or decrease extremely, and about 450 ml of a fraction was recovered.

Immediately, the fish sauce was ice-cooled and the pH was adjusted to 6.0 with dilute hydrochloric acid. Further, the whole amount was concentrated under reduced pressure using a rotary evaporator until the total amount became about 300 ml. It was stored in a refrigerator and precipitated solids such as salt were removed by filtration. Water was added to bring the total volume to about 450 milliliters. Compared to the raw material fish sauce, this product was almost the same in terms of umami, but had much less odor. The analytical value for volatile basic nitrogen was 70.5 mg%. The amino acid analysis values of this product by liquid chromatography are phosphoserine 30.4, taurine 198, aspartic acid 1330, and threonine 78.
8, glutamic acid 1830, glycine 678, alanine 1340, valine 997, cystine 32.1, methionine 335, isoleucine 453, leucine 439, tyrosine 243, phenylalanine 523, ornithine 12
4, lysine 1770, histidine 503, and arginine 4.25 (above milligram / 100 milliliter).

[0037]

INDUSTRIAL APPLICABILITY The present invention can provide fish sauce with improved odor.

Claims (3)

[Claims] 1. A method for producing fish sauce, which comprises removing the volatile substances by adjusting the liquidity of a fish sauce stock solution prepared by mixing seafood with salt and aging to make it alkaline, and removing volatile substances. .. 2. The fish soy stock solution prepared by mixing seafood with salt and aging to adjust the liquidity to alkaline and steam-distill to further adjust the liquidity to acidic in the step of removing volatile substances. A method for producing fish sauce, which comprises adding a step of removing volatile substances by steam distillation. 3. The method for producing fish sauce according to claim 1, wherein the steam-distilled fish sauce stock solution is desalted.