JPH06209738A - Production of fish soy sauce - Google Patents

Abstract

PURPOSE:To obtain fish soy sauce shortened in production period, capable of sufficiently suppressing unpleasant fish odor and stimulative harsh without impairing original taste of raw materials, having good valance of nutritive value and capable of corresponding to demand which likes thin color. CONSTITUTION:Fish or shellfish excluding the internal organs is mixed with 20-40wt.% bone based on this fish or shell fish, soy sauce koji using Aspergillus sojae or Aspergillus oryzae as Aspergillus and common salt water having >=10wt.% saturated concentration and aged. The produced fish say sauce is formed into thin film by centrifugal type thin film heating vacuum concentration apparatus and kept at 60-90 deg.C under 140-150 Torr atmospheric pressure.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing fish soy sauce.

[0002]

2. Description of the Related Art Seafood has an original taste and taste. Fish soy sauce is the seasoning that brings out the flavor and taste. Since ancient times, the method of producing fish soy sauce has been
There are various methods. For example, in Japan, the Korean Peninsula, and Southeast Asian countries, a method of producing fish soy sauce by immersing fresh seafood along with its internal organs in salt water having a high concentration at which various bacteria do not propagate and by self-digesting the same.

The fish soy sauce produced in this manner is rich in umami, but has a weak activity of digestive enzymes, and thus requires a long production period of about one year from preparation to fermentation and aging, and as a result, it resembles a rotten odor. It is accompanied by an unpleasant fishy odor and an irritating acrid taste. For this reason, such fish soy sauce is limited to applications with a hidden taste and is not in wide demand. Therefore, it has been a problem in the industry to shorten the production period and remove unpleasant fish odor and pungent astringent taste.

As a method for producing fish soy sauce to solve this problem, there has been known a method for producing fish soy sauce by mixing a commercially available proteolytic enzyme with a residual liquid or residue obtained by boiling seafood extract. There is.

[0005] In addition, sowing seafood with carbohydrates and seed koji,
There is known a method for producing fish soy sauce, which is prepared by breeding koji (hereinafter referred to as “fish and shell koji”), fermenting and aging.

[0006] Further, a method for producing fish soy sauce using both a commercially available proteolytic enzyme and a proteolytic enzyme secreted by seafood koji is known.

[0007] In addition, attempts are made to remove or mask unpleasant fish odors and irritating acrid tastes by physical, chemical, biological, or sensory techniques by devising the composition of raw materials or manufacturing process. It is known how to do it.

[0008]

However, although the conventional techniques using proteolytic enzymes considerably suppress the unpleasant fish odor and irritating acrid taste, they give the odor and bitterness peculiar to proteolytic enzymes. However, there is a problem that the original flavor of the raw materials is impaired.

In addition, in the conventional technique using koji for seafood,
There is a problem that the production period cannot be shortened so much, and the control of unpleasant fish odor and pungent acrid taste is insufficient.

[0010] Further, the conventional technique using both a commercially available proteolytic enzyme and a proteolytic enzyme secreted by seafood koji has both advantages and disadvantages. Therefore, unpleasant fishy odor and irritation can be achieved without reducing the flavor. However, there is a problem that it is not possible to sufficiently suppress the target acrid taste.

Further, the conventional techniques based on physical methods, chemical methods, biological methods or sensory methods have a problem that the original flavor of raw materials is impaired.

The fish soy sauce produced by the conventional technique is
It contains a lot of various amino acids, but has a problem of poor calcium and poor nutritional balance. In addition, the fish soy sauce produced by the conventional technique has a dark brown color close to black, and there is a problem in that it is not possible to meet the demand for a light color.

The present invention has been made by paying attention to such a conventional problem, and shortens the manufacturing period, and sufficiently imparts an unpleasant fish odor and an irritating acrid taste without impairing the original flavor of the raw material. It is an object of the present invention to provide a method for producing fish soy sauce that suppresses the nutritional value, has a good balance of nutritional values, and can meet the demand for a light color.

[0014]

Means for Solving the Problems Conventionally, the internal organs of fish and shellfish have been added as a raw material for fish soy sauce in order to promote self-digestion. We paid attention to the fact that it is a major cause of acrid taste. Then, the present inventor discovered that soy sauce koji used in the production of soybean soy sauce secretes a proteolytic enzyme having a strong decomposing power, and even if the internal organs are removed, the protein of seafood can be made into a low molecular weight in a short period of time. did.

The present inventor has also noted that conventional fish soy sauce is poor in calcium and lacks in nutritional value balance. Therefore, when bone soy sauce was added to increase calcium, a fish soy sauce was produced, which had less stimulating acrid taste, and
It has been discovered that light-colored fish soy sauce can be produced.

Therefore, in order to achieve the above object, the method of producing fish soy sauce according to the present invention of claim 1 is such that the seafood meat other than the offal and the bone quality of 20 to 40% by weight based on the seafood meat
It is characterized in that soy sauce koji and 10% to saturated salt solution are mixed and aged.

As the raw material of seafood, in addition to fresh seafood, processed residues of seafood produced during the manufacturing process such as fillet or canned food may be used. Bone quality is in addition to the bone quality of seafood,
It may be the bone quality of birds or livestock. When a seafood with a skeleton excluding the internal organs is used as a raw material, it is preferable to add about 25% by weight of bone material to the seafood.
When fish meat with no skeleton is used as a raw material, if the bone quality is less than 20% by weight, the effect of lightening the color is insufficient, and if it exceeds 40% by weight, the flavor and taste of fish soy sauce are lacking. It is preferable to crush the mixture of seafood meat and bone matter into minced meat. Bone quality preferably includes bone marrow because it enhances umami.

The soy sauce koji is preferably added in the same amount as the bone quality. As the soy sauce koji, for example, steamed and roasted soybeans or wheat that has been used to breed seed koji using Aspergillus soya or Aspergillus oryzae as a koji mold is used.

The concentration of saline solution is preferably about 20%,
If it is less than 10%, it tends to rot. The amount of saline solution is
The range is preferably 30 to 70% by weight based on the seafood meat.

In the method for producing fish soy sauce according to the present invention as defined in claim 2, the fish soy sauce produced by the manufacturing method according to claim 1 is formed into a thin film with a centrifugal thin film heating vacuum concentrating device at 140 to 150 Torr. It is characterized by having a step of maintaining the temperature at 60 to 90 ° C. under atmospheric pressure.

The causative molecules of unpleasant fish odor and pungent taste are generated in the process of oxidizing the proteins and peptides contained in the raw materials to lower the molecular weight. The causative molecule is thought to be amines, especially trimethylamine, and other peptides such as ammonia, oxides of low molecular weight lipids, aldehydes, and carboxyl-terminated peptides. The volatilization point below is 100 ° C or lower. Therefore, the fish soy sauce is kept at a temperature of 60 to 90 ° C. under an atmospheric pressure of 140 to 150 Torr to remove unpleasant fish odor and pungent astringent taste.

Further, in the method for producing fish soy sauce according to the present invention of claim 3, the fish soy sauce produced by the production method of claim 1 or 2 is injected into a high temperature dry atmosphere or a freeze vacuum device is used. It is characterized by being powdered by vacuum drying.

[0023]

By using fish meat other than the offal as the raw material, it is possible to suppress the unpleasant fish odor and the irritating acrid taste caused by the offal. Soy sauce koji secretes a proteolytic enzyme with high degrading power, and even if the internal organs are removed, the protein of fish and shellfish is depolymerized in a short period of time. By producing fish soy sauce in a short time,
Makes oxidation and denaturation less likely to occur.

Bone is dissolved in fish soy sauce to become calcium in the form of organic ions. It is considered that a part of the calcium ions dissolved in the fish soy sauce binds to the terminal carboxyl group of the peptide in the fish soy sauce to eliminate the stimulating acrid taste due to the peptide. Calcium ions have the effect of suppressing the growth of bacteria and make fish soy sauce less likely to rot. In addition, calcium ions have an action of suppressing oxidation, and make fish soy sauce difficult to oxidize. The rest of the dissolved calcium ions are easily absorbed in the body due to the organic ion form of calcium. Since calcium ions in fish soy sauce suppress the melanization action of fish soy sauce, it is considered that the produced fish soy sauce has a lighter color than conventional fish soy sauce.

[0025]

EXAMPLES An example of the present invention will be described below.
Approximately 25% by weight of the bone substance was added to skeleton sockeye salmon that had been removed and the internal organs were removed, and the mixture was crushed into fine paste. The bone quality that was blended was that of other sockeye salmon, and the one containing bone marrow was used. To this paste-crushed product, soy sauce koji in an amount almost equal to that of bone was mixed. Soy sauce koji is steamed and roasted soybean or wheat, and seed koji having Aspergillus soya as the koji mold is bred. Koji mold Aspergillus soja is a product name "good koji souya" sold by "Bioc Co., Ltd."

1 ton of this mixture was charged into 1 kiloliter of a 20% -concentrated saline solution previously stored in a fermenter,
It was kept at about 30 ° C. and fermented and aged for about 1 month. The thus aged product was subjected to microfiltration and solid-liquid separation to obtain 1.2 tons of fish soy sauce.

Furthermore, instead of sockeye salmon, white salmon,
Crowfish, silver cod, red fish, tuna, bonito, frozen northern fish, respectively,
Fish soy sauce was produced with the same amount and method.

Composition components of these fish soy sauce and commercially available special-grade soy sauce were requested to the Miyagi Prefecture Soy Sauce Association and analyzed by the soy sauce standard analysis method. The results are shown in Table 1.

[0029]

[Table 1]

As shown in Table 1, regardless of the type of fish used as the raw material, total nitrogen and amino nitrogen were found to be rich in soluble proteins, peptides, and nucleic acids, excluding commercially available special grade soy sauce. Recognize. Therefore, it is recognized that fish soy sauce was produced in a short aging period of one month.

The concentration of organic calcium ions contained in the produced fish soy sauce is 250 to 350 mg%.
Met. Since organic calcium ions are easily absorbed in the body, it is considered that the fish soy sauce of the present example containing abundant amounts of these is effective for calcium supplementation.

The amino acid constituents of the produced fish soy sauce and commercially available fish soy sauce were analyzed by the Pico-Tag method.
High-performance liquid chromatography (manufacturer: Waters Co., USA, trade name: Waters 600E controller, 484 detector) was used for the analysis.

[0033]

[Table 2]

As shown in Table 2, the fish soy sauce of this example has overwhelmingly more umami amino acids such as alanine, aspartic acid, glutamic acid, glycine, serine and threonine, as compared to commercially available fish soy sauce, and arginine, histidine, It can be seen that there are few bitter amino acids such as isoleucine, leucine, methionine, ferrualanine, tryptophan, and valine.

When the color tone of the produced fish soy sauce was examined, No. The color tone was 22 to 25.

Further, a sensory test was conducted on these produced fish soy sauce and commercially available fish soy sauce. The evaluation was carried out by displaying by a 5-point method with the best one being 5 points and the worst one being 1. The inspection was performed by 30 panelists, and their average value was used as the evaluation point. The results are shown in Table 3.

[0037]

[Table 3]

As can be seen from Table 3, since the produced fish soy sauce does not use internal organs, oxidation and denaturation hardly occur,
All of them had less unpleasant fishy odor and pungent astringency than the fish soy sauce produced by the conventional production method. In addition, the produced fish soy sauce had a round flavor and a strong umami.

Next, the thus-produced fish soy sauce was treated with a centrifugal thin-film heating vacuum concentrator (manufactured by Okawara Manufacturing Co., Ltd., trade name: Evapol). The vacuum degree of the atmosphere in the concentrator was maintained at 140 to 150 Torr, and the temperature of the heating element coated with the fish soy sauce was set to 120 to 140 ° C.
In the fish soy sauce, the heating element is coated in a thin film in a concentrating device,
Treated to a temperature of ~ 80 ° C. In this way, in the fish soy sauce after the heat treatment, residual unpleasant fish odor and pungent acridness were volatilized and removed, and the flavor was further improved as shown in Table 3.

Further, 10 kg of the treated fish soy sauce was sprayed into a high temperature atmosphere by a spray heating device to obtain a dry powder. Fish soy sauce has a soluble solid content of 40 to 50% and an extract content of 20.
%, A large amount of dry powder of 5 kg could be obtained. The fish soy sauce used was low in viscosity because it was rich in soluble solids, and could be easily processed into a dry powder without using a connecting medium.

Further, 1,000 g of the treated fish soy sauce was freeze-dried by a freeze-drying device to obtain a dry powder. A large amount of 520 g of dry powder could be obtained as in the case of drying with a jet heating device. The fish soy sauce used could be easily processed into a dry powder without using a connecting medium, as in the case of spraying into a high temperature atmosphere.

The dried fish soy sauce powder thus produced is suitable for powdered soups such as instant noodles, and is expected to contribute to the expansion of sales channels for these foods.

Aspergillus oryzae of soy sauce koji may use Aspergillus oryzae instead of Aspergillus soya. As the koji mold Aspergillus oryzae, the trade name “Shiichi No. 1 bacterium” sold by “Bioc Co., Ltd.” can be used.

[0044]

EFFECTS OF THE INVENTION According to the method for producing fish soy sauce according to the present invention, since seafood meat other than the internal organs and bone quality are used as raw materials and aged with soy sauce koji, the production period is shortened and the original flavor of the raw materials is reduced. Sufficiently suppresses unpleasant fish odor and irritating acrid taste without deteriorating the nutritional value, and has a good nutritional balance.
It is possible to produce a fish soy sauce that can meet the demand for a light color.

According to the method for producing fish soy sauce according to the present invention,
Utilizing the processing residue of fresh seafood produced during the manufacturing process of fillets or canned foods, etc., to give seafood meat that has been conventionally treated as industrial waste a way to serve as a seasoning resource for effective use of resources. You can

Claims (3)

[Claims] 1. Seafood other than offal, and 2 for this meat.
A method for producing fish soy sauce, which comprises mixing 0 to 40% by weight of bone substance, soy sauce koji, and 10% to saturated saline solution and aging the mixture. 2. The fish soy sauce produced by the production method according to claim 1 is formed into a thin film by a centrifugal thin film heating vacuum concentrating device at 60 to 90 ° C. under an atmospheric pressure of 140 to 150 Torr.
A method for producing fish soy sauce, which comprises the step of maintaining the temperature at. 3. A fish soy sauce produced by the production method according to claim 1 or 2, which is powdered by injection into a high temperature dry atmosphere or vacuum drying using a freeze vacuum device. Production method.