JPH08116913A - Production of fermented seasoning from fish as raw material - Google Patents

Abstract

PURPOSE: To produce a fermented seasoning having flavor and body free from smelling of fish from a fish as a raw material. CONSTITUTION: A mixture 3 of a starch and fish meal 2 having a fixed blending ratio and adjusted to a proper water content is steamed and inoculated with a koji mold to produce a koji 4, which is mixed with water and salt and made into a fluid state, or a starch is steamed, inoculated with a koji mold to produce the koji 4, which is mixed with a soy source together using fish. The koji is fermented with yearst. After the completion of fermentation, the resultant material is remixed with a koji, fermented and aged. The formed unrefined material is squeezed to produce the objective fermented seasoning from a fish as a raw material.

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 a fermented seasoning using fish as a raw material.

[0002]

2. Description of the Related Art Conventionally, amino acid soy sauce and fish soy sauce used in Southeast Asia centering on Vietnam have been known as typical seasonings made from fish.

[0003]

However, although some amino acid soy sauce uses fish protein, it does not depend on the fermentation method and is composed of an amino acid mixture solution obtained by chemically decomposing protein with hydrochloric acid, etc. It has unfavorable effects on the human body, requires deodorizing work to remove fishy odor, and has the drawback of lacking the rich taste as soy sauce.

[0004] Fish sauce oil is obtained by liquefying fish in salt water over a long period of time by self-decomposing it with an enzyme of the fish itself, but it has a strong fish odor and is nutritious and rich in taste. Although it is a seasoning, it is rarely used in Japan because it is not suitable for Japanese food.

[0005]

SUMMARY OF THE INVENTION The present invention is intended to solve the above-mentioned problems. First, a starch mixture and fish meal are mixed at a predetermined mixing ratio, the water content is adjusted, and the produced mixture is steamed. The method is characterized in that the koji mold is planted to produce koji, and then water and salt are added to the koji to make it into a fluid state, yeast is added to the koji to ferment it, and the moromi formed by aging is pressed to produce the koji. In addition, the second characteristic is that after the yeast-added fermentation, koji is added again to re-ferment and ripen.

Thirdly, after steaming starchy matter, koji mold is planted to produce koji, and then koji is added to the koji, and yeast is added to the koji to ferment it. Fourthly, it is characterized by adding koji again and fermenting and aging after yeast-added fermentation.

[0007]

[Function] Fish meal and fish oil are decomposed into complete amino acids by fermentation with koji during the production process, and fish odor is decomposed and removed.
It is a fermented seasoning with a good taste and richness.

[0008]

Embodiments of the present invention will be described below with reference to the drawings. The fermented seasoning is produced by the following steps. <First Example> (1) Rice flour (white powder or bran) 1 is mixed with fish meal (fish meal) 2 (step a). This fish meal is obtained by boiling and defatting sardines, pressing it, drying it, and then crushing it. Rice flour is a rice flour that is produced in large quantities during rice polishing of sake rice. At that time, water is sprayed to adjust the water content (step b).
At this time, the water content is about 40% by weight, and the weight ratio of rice flour and fish meal is 7: 3. Also, when mixing, pulverize sufficiently finely so that large particles do not remain. The mixture 3 thus prepared is steamed in a steamer (step c). (2) The steamed mixture 3 is allowed to cool, and when a certain temperature is reached, the koji mold is sprinkled (step d) to prepare the koji 4 of the mixture 3.

(3) Next, the total weight of rice flour and fish meal is 1.4
Double the amount of pumped water, 10% to 20% of salt water and yeast are added (step e) and fermented, and let stand for a period of about 1 month to make moromi 5. (4) When fermentation is completed (step f), this moromi 6
Then, koji obtained by mixing the rice flour and the fish meal at the same mixing ratio is added again (step g), and when fermented again, the salt content becomes thin and the extract content becomes high (step h). Thus about 1
The moromi matures when it is left to sleep for 2 months to 2 months (step i). (5) When the moromi is squeezed at the time of shipment (step j), a natural seasoning liquid 7 having a strong umami and not accompanied by fishy odor is formed.

For example, specifically, as shown in Table 1,
(1) 180g by mixing 300g fishmeal with 700g rice flour
The mixture made by adding g of water was steamed, (2) this was allowed to cool, and the koji mold of the above mixture was made by sprinkling the Aspergillus oryzae, (3) 1
When 400g of water, 250g of salt and yeast are added and fermented and left for a period of about 1 month to make moromi,
The salinity was about 8.8%. (4) To this moromi, koji mixed with 700 g of the above rice flour and 300 g of fish meal is added and fermented again, and left to stand for about 1 month to produce a natural fermented seasoning liquid. The salt content of this natural fermentation seasoning liquid was about 6.5%, and a thin salt seasoning liquid could be prepared. Raw material about 1 by this method
About 1 liter of seasoning could be made from kg.

[0011]

[Table 1]

The general analytical values of the fermented seasoning liquid prepared as described above are shown in Table 2 below. As can be seen from this data, the seasoning according to the present invention has a salt content which is less than about half that of the commercially available seasoning, and the reducing sugar has a sweetness of 50% that of mirin and has a low alcohol content. is there.

[0013]

[Table 2]

<Second Embodiment> (1) About 700 g of rice flour (white powder) 1 ′ similar to the above is sprinkled with water to adjust the water content (step b). The water content at this time is 10 to 15% by weight. Also, during stirring,
Grind finely enough so that no large particles remain. The prepared product 3'is steamed in a steamer (step c). (2) The steamed preparation 3'is allowed to cool, and when it reaches a certain temperature, the seed koji mold is sprinkled (step d) to prepare the koji 4'of the preparation 3 '.

(3) Next, add fish sauce and yeast diluted to a salt concentration of about 1/2 (12 to 15%) of the total weight of rice flour (step e) to ferment, and let it stand for about 1 month. Set aside Moromi 5 '. (4) When the fermentation is completed (step f), the above rice flour malt is added to the moromi 6 '(step g) and fermented again to reduce the salt content and increase the extract content (step h). If you let it rest for about 1 to 2 months, the moromi will mature (step i). (5) If the moromi is squeezed at the time of shipping (step j), a natural seasoning liquid 7 having a strong umami and almost no fishy odor is formed.

In this embodiment, as shown in Table 3,
(1) Steam the prepared product prepared by adding 100 to 180 g of water to 700 g of rice flour, (2) let it cool, sprinkle the koji seed mold to make the koji of the prepared product, and (3) dilute 1400 g. When fish sauce and yeast were added and fermented and aged for a period of about 1 month and moromi was made, the salt content was about 10%. (4) To this moromi, koji obtained from 700 g of rice flour is added, fermented again, and let stand for 1 month to produce a natural fermented seasoning liquid. The salt content of this natural fermented seasoning liquid was about 8%, and a thin salt seasoning liquid could be prepared. 1kg of raw material by this method
It was possible to make 1 liter of seasoning from.

[0017]

[Table 3]

The general analytical values of the fermented seasoning liquid prepared as described above are shown in Table 4 below.

[0019]

[Table 4]

[0020]

EFFECTS OF THE INVENTION According to the method of the present invention configured as described above, a highly nutritious seasoning containing a large amount of amino acids and the like made from fish, which is generally said to have a strong fish odor and cannot be used for Japanese and Western foods, is provided. It can be produced as a seasoning with almost no fish odor, and has the advantage that it can be used for a wide range of purposes regardless of Japanese or Western food.

In particular, a seasoning having a low salt content with good taste and richness can be obtained while maintaining the nutrients and nourishment of fish, and by decomposing it once or twice using koji, it is decomposed into amino acids and the fish odor is removed. Is effective enough.

Furthermore, since no chemicals are used for production and all fermentation is performed, there is no adverse effect on the human body and it is safe. Moreover, since it has a low salt content, it is easy to be spray-dried and easily made into a powder seasoning.

In addition, since rice flour (white bran) can be used as the main raw material, a large amount of by-produced white bran can be used as a high-value-added product in the brewing process of sake, and it is also effective for sardines, etc. where the market price drops sharply depending on the catch It can also be used.

[Brief description of drawings]

FIG. 1 is an explanatory diagram of a first embodiment showing a manufacturing process.

FIG. 2 is also a manufacturing process drawing of the second embodiment.

[Explanation of symbols]

 1 White flour (rice flour) 2 Fish meal 3 Mixture 3'Preparation 4,4 'Koji 5,5', 6,6 'Moromi 7 Natural fermentation seasoning liquid

Claims (4)

[Claims] 1. Starch and fish meal are mixed at a predetermined mixing ratio,
The mixture prepared by adjusting the water content is steamed to produce koji by planting koji mold, water and salt are added to the koji to make it fluid, and then yeast is added to ferment the moromi to form moromi. A method for producing a fermented seasoning using fish as a raw material, characterized by being produced by pressing. 2. Starch and fish meal are mixed at a predetermined mixing ratio,
After steaming the mixture produced by adjusting the water content to produce koji by planting koji mold, water and salt are added to the koji to make it fluid and then yeast is added to ferment it, and after the fermentation is completed, the koji is mixed again. A method for producing a fermented seasoning using fish as a raw material, which comprises squeezing and forming moromi that has been formed by fermentation and aging. 3. A koji mold is produced by steaming a starchy substance, inoculating koji mold to produce koji, and adding fish sauce oil to the koji, and then adding yeast to ferment the mixture and aging it to produce moromi. A method for producing a fermented seasoning using fish as a raw material characterized by the above. 4. A steamy starchy substance is planted with koji mold to produce koji, and koji is added to the koji to ferment the yeast. After the fermentation, the koji is mixed again to ferment and age the koji. A method for producing a fermented seasoning using fish as a raw material, which comprises squeezing and forming moromi that has been formed.