JPH11137207A - Fish-based seasoning and its production - Google Patents

Fish-based seasoning and its production

Info

Publication number
JPH11137207A
JPH11137207A JP9320529A JP32052997A JPH11137207A JP H11137207 A JPH11137207 A JP H11137207A JP 9320529 A JP9320529 A JP 9320529A JP 32052997 A JP32052997 A JP 32052997A JP H11137207 A JPH11137207 A JP H11137207A
Authority
JP
Japan
Prior art keywords
fish
seasoning
yeast
added
fermentation
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
JP9320529A
Other languages
Japanese (ja)
Inventor
Shiyoujirou Hara
Atsushi Nagasawa
Satoshi Serizawa
詳治郎 原
智 芹澤
淳 長澤
Original Assignee
Shokuhin Sangyo Kankyo Hozen Gijutsu Kenkyu Kumiai
食品産業環境保全技術研究組合
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Shokuhin Sangyo Kankyo Hozen Gijutsu Kenkyu Kumiai, 食品産業環境保全技術研究組合 filed Critical Shokuhin Sangyo Kankyo Hozen Gijutsu Kenkyu Kumiai
Priority to JP9320529A priority Critical patent/JPH11137207A/en
Publication of JPH11137207A publication Critical patent/JPH11137207A/en
Pending legal-status Critical Current

Links

Abstract

PROBLEM TO BE SOLVED: To eliminate problems in conventional processing and utilization of the fish intestines discharged following the processing of fishes and shellfishes and produce a fish-based seasoning reduced in an odor derived from the fish and excellent in flavor from the fish intestines in a short period. SOLUTION: This fish-based seasoning contains n-propanol, isobutyl alcohol and isoamyl alcohol. The method for producing the fish-based seasoning comprises autolyzing the fish intestines, then adding a yeast thereto and fermenting the resultant material under forced aeration agitating conditions.

Description

【発明の詳細な説明】DETAILED DESCRIPTION OF THE INVENTION
【0001】[0001]
【発明の属する技術分野】本発明は、魚介類の加工に伴
い排出される産業廃棄物である魚腸を用いて製造される
風味の優れた魚系調味料およびその製造方法に関する。
BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a fish-based seasoning having an excellent flavor produced using fish intestine, which is an industrial waste discharged during processing of fish and shellfish, and a method for producing the same.
【0002】[0002]
【従来の技術】魚介類の加工に伴い排出される魚腸は、
かつては海洋投棄されていたが、環境汚染の観点から、
近年では処理業者により各水産加工業者から回収され
て、他の魚残滓と混合、乾燥してフィッシュミールに加
工されたり、自己消化させた後、濃縮してフィッシュソ
リュブルに加工され、ペットフードに用いられている。
しかし、最近の円高に伴い海外から輸入される安価な家
畜飼料、ペットフードに押されて、その需要は低下する
一方である。
2. Description of the Related Art Fish intestines discharged during processing of fish and shellfish are:
Once dumped in the ocean, but from the perspective of environmental pollution,
In recent years, it has been collected from each fishery processor by a processing company, mixed with other fish residues, dried and processed into fish meal, or after self-digestion, concentrated and processed into fish solubles, used for pet food. Have been.
However, with the recent appreciation of the yen, demand for pet livestock and pet food imported from abroad is declining, and the demand is decreasing.
【0003】また、魚介類の魚体、および魚体の一部を
用いた調味料として、東南アジアや日本の一部で古来よ
りニョクマムやショッツルのような魚醤が製造されてき
た。しかし、これらの魚醤は、熟成に1〜2年の長い期
間を要するうえ、トリメチルメタン等の魚由来の臭気
や、雑菌の繁殖によるアンモニア臭を持ち、風味の点で
も課題が残る。また、特公昭34−7591号公報に
は、魚醤原料に酵母(サッカロミセス・スアヴェオレン
ス)の培養液またはその培養濾液を加え、半日から数日
間保持することによる魚醤の脱臭方法が開示されている
が、嫌気条件下での酵母発酵のため、その効果は十分と
は言えない。
[0003] In addition, fish sauces such as Nyokumum and Schottzul have been produced since ancient times in some Southeast Asia and Japan as seasonings using fish and shellfish and a part of the fish. However, these fish sauces require a long period of 1 to 2 years for maturation, have an odor derived from fish such as trimethylmethane, and an ammonia odor due to propagation of various germs, and remain problematic in terms of flavor. Further, Japanese Patent Publication No. 34-7591 discloses a method for deodorizing fish sauce by adding a culture solution of yeast (Saccharomyces suaveorens) or a culture filtrate thereof to a raw material of fish sauce and holding the solution for half a day to several days. However, its effect is not sufficient due to yeast fermentation under anaerobic conditions.
【0004】[0004]
【発明が解決しようとする課題】本発明は、魚介類の加
工に伴い排出される魚腸の従来の加工、利用における問
題点を解消し、魚腸から短期間で魚由来の臭気が低減さ
れた風味の優れた魚系調味料を製造する方法を提供する
ことを目的とする。
DISCLOSURE OF THE INVENTION The present invention solves the problems in the conventional processing and utilization of fish intestines discharged during processing of fish and shellfish, and reduces fish-derived odor from the fish intestines in a short period of time. It is an object of the present invention to provide a method for producing a fish seasoning having excellent flavor.
【0005】[0005]
【課題を解決するための手段】本発明者らは、上記課題
を解決するため鋭意検討を行った結果、魚介類の加工に
伴い排出される魚腸を30〜80℃、望ましくは45〜
60℃の温度で、1〜24時間、望ましくは2〜6時
間、自己消化させた後、強制通気撹拌条件下で10〜2
4時間、酵母による発酵を行うと、魚由来の臭気が低減
されるとともに、n−プロパノール、イソブチルアルコ
ール、イソアミルアルコール等の香気成分が自己消化液
中に蓄積され、好ましい発酵臭を持つ魚系調味料が、2
〜3日程度の極めて短期間で得られることを見出し、本
発明を完成するに到った。すなわち、本発明は、n−プ
ロパノール、イソブチルアルコール、イソアミルアルコ
ールを含有することを特徴とする魚系調味料であり、ま
た、本発明は、魚腸を自己消化した後、酵母を加え強制
通気攪拌条件下で発酵することを特徴とする魚系調味料
の製造方法である。
Means for Solving the Problems The inventors of the present invention have conducted intensive studies to solve the above-mentioned problems, and as a result, the fish intestines discharged during the processing of fish and shellfish have a temperature of 30 to 80 ° C, preferably 45 to 80 ° C.
After self-digestion at a temperature of 60 ° C. for 1 to 24 hours, desirably 2 to 6 hours, 10 to 2 hours under forced aeration and stirring conditions.
When fermentation with yeast is performed for 4 hours, the odor derived from fish is reduced, and flavor components such as n-propanol, isobutyl alcohol, and isoamyl alcohol are accumulated in the autolysate, and a fish-based flavor having a favorable fermentation odor is obtained. Fee is 2
It has been found that it can be obtained in a very short time of about 3 days, and the present invention has been completed. That is, the present invention is a fish seasoning characterized by containing n-propanol, isobutyl alcohol and isoamyl alcohol, and the present invention self-digests the fish intestine, then adds yeast and forcibly aerated and stirred. This is a method for producing a fish seasoning, which is fermented under conditions.
【0006】以下、本発明を詳細に説明する。本発明に
おける魚腸とは、魚介類を原料とする水産加工品の製造
過程で排出される魚介類の内臓である。魚介類として
は、鮪、鰹、鰺、秋刀魚、鰯、鯖、鰤、鯛、鮭、鱒、飛
び魚、イカ、タコ、エビ、ホタテ、蛤等が挙げられる。
本発明で使用される魚腸は、新鮮なものであることが好
ましいが、内臓の他に商品化に適さない崩れた魚体等が
混在してもよい。
Hereinafter, the present invention will be described in detail. The fish intestine in the present invention is the gut of fish and shellfish discharged in the process of producing a processed fishery product using fish and shellfish as a raw material. Examples of the seafood include tuna, bonito, aji, swordfish, sardine, mackerel, yellowtail, snapper, salmon, trout, flying fish, squid, octopus, shrimp, scallop, clam and the like.
The fish intestine used in the present invention is preferably fresh, but may contain broken fish and the like that are not suitable for commercialization in addition to the internal organs.
【0007】各水産加工業者から回収された魚腸は、ま
ず、破砕機により細かく破砕する。破砕した魚腸は30
〜80℃、望ましくは45〜60℃の温度で必要に応じ
て撹拌を行うと、魚腸自体の消化酵素により消化されて
液状となる。自己消化は1〜24時間、望ましくは2〜
6時間行う。自己消化の停止は、自己消化液を80〜1
20℃に加熱して消化酵素を失活させて行う。この際、
自己消化速度の促進と蛋白分解率の向上のため、市販の
蛋白分解酵素を添加してもよい。
[0007] The fish intestines collected from each fishery processor are first finely crushed by a crusher. 30 crushed fish intestines
When stirring is carried out as needed at a temperature of 8080 ° C., desirably 45-60 ° C., the fish is digested by digestive enzymes of the fish intestine itself to become a liquid. Autolysis for 1 to 24 hours, preferably 2 to 2 hours
Perform for 6 hours. To stop autolysis, use 80-1
Heating is performed at 20 ° C. to inactivate digestive enzymes. On this occasion,
A commercially available proteolytic enzyme may be added to promote the autolysis rate and improve the proteolytic rate.
【0008】得られた自己消化液は、篩により小骨等の
固形物を除去した後、デカンターや遠心分離機により油
を取り除く。油が取り除かれた自己消化液に糖源を加え
た後、酵母発酵中の雑菌繁殖を防止するために酸を添加
してpHを4.0〜5.0に調整し、80〜120℃に
加熱して殺菌を行う。用いられる糖源は、特に限定され
るものではないが、発酵に用いる菌の資化性に合わせて
グルコース、マルトース、乳糖、ホエー、脱脂粉乳、蔗
糖、廃糖蜜等を単独または複数組み合わせて、自己消化
液に対して1〜10%、望ましくは2〜5%使用する。
また、pH調整に用いる酸は、特に限定されるものでは
ないが、塩酸やリン酸、乳酸、クエン酸、酒石酸等の無
機酸、有機酸を単独または複数組み合わせて使用するの
が望ましい。
The obtained autolysate is used to remove solids such as small bones using a sieve, and then to remove oil using a decanter or a centrifuge. After adding a sugar source to the autolysed juice from which the oil has been removed, an acid is added to prevent the growth of various bacteria during yeast fermentation to adjust the pH to 4.0 to 5.0, and to 80 to 120 ° C. Heat to sterilize. Although the sugar source used is not particularly limited, glucose, maltose, lactose, whey, skim milk powder, sucrose, molasses, etc. may be used alone or in combination with one another in accordance with the assimilation of the bacteria used for fermentation. It is used in an amount of 1 to 10%, preferably 2 to 5% based on digestive juice.
Further, the acid used for pH adjustment is not particularly limited, but it is desirable to use an inorganic acid such as hydrochloric acid, phosphoric acid, lactic acid, citric acid, tartaric acid, or an organic acid alone or in combination.
【0009】殺菌された自己消化液は、逐次の工程とし
て酵母発酵を行う。酵母発酵にはサッカロマイセス・セ
レビシア(Saccharomycescerevis
iae)、サッカロマイセス・サケ(Saccharo
myces sake)、チオサッカロマイセス・ポム
ベ(Chiosaccharomyces pomb
e)等の酵母を用いるのが望ましい。酵母はそれぞれ適
した培地で培養したシードを、自己消化液に対して0.
1〜10%、望ましくは2〜4%加える。また、酵母発
酵は15〜40℃、望ましくは25〜35℃にて10〜
24時間、1分間あたり発酵液体積の約1/4量から同
量の無菌エアーを発酵槽底部に吹き込み、100〜40
0rpmで撹拌しつつ行う。
The sterilized autolysate is subjected to yeast fermentation as a sequential step. Saccharomyces cerevisia (Saccharomyces cerevisia) for yeast fermentation
iae), Saccharomyces salmon (Saccharo)
myces sake), Chiosaccharomyces pomb
It is desirable to use yeast such as e). Each of the yeasts was prepared by culturing seeds cultured in a suitable medium at a concentration of 0.
Add 1-10%, preferably 2-4%. In addition, yeast fermentation is performed at 15 to 40 ° C, preferably at 25 to 35 ° C for 10 to 10 ° C.
For 24 hours, the same amount of sterile air is blown into the bottom of the fermenter from about 1/4 volume per minute to 100 to 40 volumes per minute.
This is performed while stirring at 0 rpm.
【0010】酵母発酵により自己消化液中に各種香気成
分が蓄積されるが、発酵終了時にエタノールが0.5〜
1.0v/v%、n−プロパノールが1000〜300
0ppm、イソブチルアルコールが500〜2000p
pm、イソアミルアルコールが2000〜4000pp
m含有されていることが望ましい。このようにして得ら
れた発酵液から不溶物や菌体を除去するため、珪藻土を
濾過助剤としてフィルタープレス濾過を行う。また、脱
色を行いたい場合には、濾過助剤の他に活性白土や活性
炭を加えてもよい。また、発酵液中に微量に残存する魚
油は、製品に酸化臭を発生させる原因となるため、膜孔
径が0.1um以下の精密濾過膜(MF)や超精密濾過
膜(UF)を用いて完全に除去する。
[0010] Various flavor components are accumulated in the autolysate by yeast fermentation.
1.0 v / v%, n-propanol is 1000 to 300
0 ppm, isobutyl alcohol 500-2000p
pm, isoamyl alcohol is 2000-4000 pp
m. In order to remove insoluble matters and bacterial cells from the fermented liquor thus obtained, filter press filtration is performed using diatomaceous earth as a filter aid. When destaining is desired, activated clay or activated carbon may be added in addition to the filter aid. In addition, since a very small amount of fish oil remaining in the fermentation liquor causes oxidized odor to the product, use a microfiltration membrane (MF) or ultra-microfiltration membrane (UF) with a pore size of 0.1 μm or less. Remove completely.
【0011】清澄化された発酵液は、防腐のため食塩を
15〜30%になるように加え、殺菌後、容器に充填し
て魚醤製品としてもよいが、任意の濃度まで濃縮を行っ
た後、殺菌、充填して魚系エキスとしてもよい。この場
合、食塩は添加してもよいが、無添加でもよい。また、
発酵液に必要に応じてデキストリン等の粉末化助剤を加
えた後、スプレードライ等で粉末化してもよい。このよ
うにして得られた魚醤や魚系エキス等の魚系調味料は、
水産練り製品を初めとする各種加工食品に使用すること
ができる。
The clarified fermentation broth is added with 15 to 30% of sodium chloride for preservation, sterilized, filled into a container to form a fish sauce product, but concentrated to an arbitrary concentration. Then, it may be sterilized and filled to obtain a fish extract. In this case, salt may be added, but may not be added. Also,
If necessary, a powdering aid such as dextrin may be added to the fermentation liquor, and then powdered by spray drying or the like. Fish seasonings such as fish sauce and fish extract obtained in this way
It can be used for various processed foods including fishery products.
【0012】[0012]
【発明の実施の形態】以下に本発明の実施例を示すが、
本発明は、これに限定されるものではない。 (1)魚醤の香気成分分析は、ガスクロマトグラフGC
−14A(島津製作所(株)製)にてヘッドスペースの
揮発性成分を強極性のポリエチレングリコールキャピラ
リーカラム(島津製作所(株)製:CBP20−M25
−025)を用いて分析した。GCの分析条件は、バイ
アル温度:70℃、保温時間30分、カラム初期温度:
50℃、カラム最終温度:200℃、気化室温度:25
0℃、検出器温度:250℃とした。
DESCRIPTION OF THE PREFERRED EMBODIMENTS Embodiments of the present invention will be described below.
The present invention is not limited to this. (1) The analysis of aroma components of fish sauce is performed by gas chromatography GC.
-14A (manufactured by Shimadzu Corporation) to convert the volatile component of the head space into a strong polar polyethylene glycol capillary column (manufactured by Shimadzu Corporation: CBP20-M25)
-025). The GC analysis conditions were as follows: vial temperature: 70 ° C., incubation time: 30 minutes, initial column temperature:
50 ° C., column final temperature: 200 ° C., vaporization chamber temperature: 25
0 ° C., detector temperature: 250 ° C.
【0013】[0013]
【実施例1】新鮮な鯵の魚腸8Kgをチョッパーにて破
砕し、これを55℃に保温しながら穏やかに撹拌し、自
己消化を3時間行った。95℃に加熱し、自己消化を終
了させた後、篩にて小骨等の不溶物を除去、続いて80
00rpm、15分の遠心分離を行い、油を除去した。
得られた自己消化液6500gに38%塩酸溶液を加
え、pH4.5に調整した後、グルコース195gを加
え、95℃、15秒加熱殺菌した。これに酵母シードと
してS.cerevisiae協会7号の培養液195
gを加え、1分間あたり発酵液体積の50%の無菌エア
ーを発酵槽底部に吹き込みながら、300rpm、30
℃、20時間の通気撹拌発酵を行うことにより、酵母発
酵液6700gを得た。得られた酵母発酵液に珪藻土3
00gを加え、30分間撹拌した後、フィルタープレス
により濾過した。この濾液をさらにMFモジュール(旭
化成工業(株)製 マイクローザPSP−103)にて
精密濾過を行い、清澄な濾液6000gを得た。得られ
た濾液に食塩1060gを加え溶解した後、80℃、3
0分間の加熱殺菌後、滅菌容器に充填し、魚醤7000
gを得た。
Example 1 8 kg of fish intestine of fresh horse mackerel was crushed with a chopper, and this was gently stirred while keeping the temperature at 55 ° C., and autolysis was performed for 3 hours. After heating to 95 ° C. to terminate autolysis, insoluble materials such as small bones were removed by a sieve.
Centrifugation was performed at 00 rpm for 15 minutes to remove oil.
A 38% hydrochloric acid solution was added to 6,500 g of the obtained autolysate to adjust the pH to 4.5, and 195 g of glucose was added, followed by heat sterilization at 95 ° C. for 15 seconds. S. cerevisiae was used as a yeast seed. culture medium 195 of cerevisiae association No. 7
g of sterilized air at 50% of the volume of the fermented liquid per minute while blowing into the bottom of the fermenter at 300 rpm, 30 rpm.
By performing aeration stirring fermentation at 20 ° C. for 20 hours, 6700 g of yeast fermented liquid was obtained. Diatomaceous earth 3
After adding 00 g and stirring for 30 minutes, the mixture was filtered with a filter press. This filtrate was further subjected to microfiltration using an MF module (Microza PSP-103, manufactured by Asahi Kasei Corporation) to obtain 6000 g of a clear filtrate. To the obtained filtrate, 1060 g of sodium chloride was added and dissolved,
After heat sterilization for 0 minutes, fill in a sterile container and fish sauce 7000
g was obtained.
【0014】得られた魚醤は、魚由来の臭気が低減され
好ましい発酵風味が付与されていた。また、強い呈味力
とコク味を有していた。得られた魚醤(本発明品1)の
香気成分をヘッドスペースGCにより分析し、従来の魚
醤(タイ産ナンプラー:比較品1)と比較した(図
1)。本発明品1中にはエタノールが0.65v/v
%、n−プロパノールが1550ppm、イソブチルア
ルコールが750ppm、イソアミルアルコールが27
50ppm含有されていたのに対し、比較品1にはエタ
ノールが0.02%、n−プロパノールが150ppm
存在していたものの、イソブチルアルコール、イソアミ
ルアルコール等は全く存在しなかった。また、本発明品
1と比較品1〜4(タイ産ナンプラー各社品)との成分
分析値を表1に示した。本発明品1と比較品1〜4は、
調味料としてのコク、旨味の指標である窒素含有量と遊
離窒素含有率については殆ど差異はなかった。
The obtained fish sauce had a reduced odor derived from fish and had a favorable fermented flavor. In addition, it had a strong taste and body taste. The aroma components of the obtained fish sauce (product 1 of the present invention) were analyzed by headspace GC and compared with a conventional fish sauce (Nampula from Thailand: comparative product 1) (FIG. 1). The product 1 of the present invention contains 0.65 v / v of ethanol.
%, N-propanol 1550 ppm, isobutyl alcohol 750 ppm, isoamyl alcohol 27%
Comparative Example 1 contained ethanol at 0.02% and n-propanol at 150 ppm, while 50 ppm was contained.
Although present, isobutyl alcohol, isoamyl alcohol and the like did not exist at all. In addition, Table 1 shows the component analysis values of the product 1 of the present invention and comparative products 1 to 4 (manufactured by Thai company companies). Inventive product 1 and comparative products 1-4
There was almost no difference between the content of nitrogen as a seasoning and the nitrogen content and free nitrogen content, which are indicators of umami.
【0015】また、被験者20名で本発明品1と比較品
1〜4の官能試験を実施した(表2)。被験者には各魚
醤の風味を良い(2点)、やや良い(1点)、良否不明
(0点)、やや悪い(−1点)、悪い(−2点)の5段
階に採点してもらい、点数の合計を求めた。本発明品
は、比較品に比べて明らかに風味上、好ましいことが判
明した。
Further, sensory tests of the product 1 of the present invention and the comparative products 1 to 4 were conducted on 20 test subjects (Table 2). The taste of each fish sauce was rated on a 5-point scale: good (2 points), fairly good (1 point), good or bad (0 point), slightly bad (-1 point), and bad (-2 points). I got the total score. The product of the present invention was clearly found to be preferable in flavor as compared with the comparative product.
【0016】[0016]
【表1】 [Table 1]
【0017】[0017]
【表2】 [Table 2]
【0018】[0018]
【実施例2】新鮮な鯵の魚腸8Kgをチョッパーにて破
砕し、これを55℃に保温しながら穏やかに撹拌し、自
己消化を3時間行った。95℃に加熱し、自己消化を終
了させた後、篩にて小骨等の不溶物を除去、続いて80
00rpm、15分の遠心分離を行い、油を除去した。
得られた自己消化液6500gに38%塩酸溶液を加
え、pH4.5に調整した後、グルコース195gを加
え、95℃、15秒加熱殺菌した。これに酵母シードと
してサッカロマイセス・ポムベ(Saccharomy
ces pombe)の培養液195gを加え、1分間
あたり発酵液体積の50%の無菌エアーを発酵槽底部に
吹き込みながら、350rpm、30℃、20時間の通
気撹拌発酵を行うことにより、酵母発酵液6700gを
得た。得られた酵母発酵液に珪藻土と活性白土を300
gずつ加え、30分間撹拌した後、フィルタープレスに
より濾過した。この濾液をさらにMFモジュール(旭化
成工業(株)製 マイクローザPSP−103)にて精
密濾過を行い、清澄な濾液を得た。得られた濾液に食塩
1060gを加え溶解した後、80℃、30分間の加熱
殺菌後、滅菌容器に充填し、魚醤(本発明品2)700
0gを得た。
Example 2 8 kg of fish intestine of fresh horse mackerel was crushed with a chopper, and this was gently stirred while keeping the temperature at 55 ° C., and autolysis was performed for 3 hours. After heating to 95 ° C. to terminate autolysis, insoluble materials such as small bones were removed by a sieve.
Centrifugation was performed at 00 rpm for 15 minutes to remove oil.
A 38% hydrochloric acid solution was added to 6,500 g of the obtained autolysate to adjust the pH to 4.5, and 195 g of glucose was added, followed by heat sterilization at 95 ° C. for 15 seconds. Saccharomyces pombe as a yeast seed
195 g of a fermentation broth (ceps pombe) was added thereto, and aeration stirred fermentation was performed at 350 rpm, 30 ° C., and 20 hours while blowing sterile air of 50% of the volume of the fermentation broth per minute into the bottom of the fermentation tank, thereby obtaining 6700 g of a yeast fermentation broth. I got Diatomaceous earth and activated clay are added to the obtained yeast fermentation broth for 300 minutes.
g and the mixture was stirred for 30 minutes and then filtered with a filter press. This filtrate was further subjected to microfiltration using an MF module (Microza PSP-103, manufactured by Asahi Kasei Corporation) to obtain a clear filtrate. After adding and dissolving 1060 g of sodium chloride to the obtained filtrate, the mixture was sterilized by heating at 80 ° C. for 30 minutes, filled in a sterile container, and filled with fish sauce (product 2 of the present invention) 700
0 g was obtained.
【0019】得られた魚醤は、魚由来の臭気が低減して
好ましい発酵風味が付与され、強い呈味力とコク味を有
していた。また、得られた魚醤には、エタノールが0.
7v/v%、n−プロパノールが1840ppm、イソ
ブチルアルコールが980ppm、イソアミルアルコー
ルが3120ppm含有されていた。
The resulting fish sauce had a reduced fermentation odor due to reduced fish-derived odor, and had a strong taste and richness. In addition, ethanol was added to the obtained fish sauce in an amount of 0.
7v / v%, 1840 ppm of n-propanol, 980 ppm of isobutyl alcohol, and 3120 ppm of isoamyl alcohol.
【0020】[0020]
【実施例3】実施例1と同様に、新鮮な鯵魚腸8Kgか
ら酵母発酵MF濾過液6Kgを得た。得られた濾過液を
エバポレーターにてBx60まで減圧濃縮し、濃縮液1
700gを得た。これに食塩200gを加え溶解した
後、80℃、30分間の加熱殺菌後、滅菌容器に充填
し、鯵エキス(本発明品3)1900gを得た。
Example 3 As in Example 1, 6 kg of yeast fermented MF filtrate was obtained from 8 kg of fresh horse mackerel fish intestine. The obtained filtrate was concentrated under reduced pressure to Bx60 using an evaporator.
700 g were obtained. 200 g of sodium chloride was added and dissolved therein, and the mixture was sterilized by heating at 80 ° C. for 30 minutes, and then filled in a sterile container to obtain 1900 g of horse mackerel extract (product 3 of the present invention).
【実施例4】実施例1と同様に、新鮮な鯵魚腸8Kgか
ら酵母発酵MF濾過液6Kgを得た。得られた濾過液に
粉末化助剤として分枝デキストリン(BLD:参松工業
(株)製)600gを加え、スプレードライを用いて乾
燥し、鯵粉末調味料(本発明品4)1600gを得た。
Example 4 As in Example 1, 6 kg of yeast fermented MF filtrate was obtained from 8 kg of fresh horse mackerel fish intestine. 600 g of branched dextrin (BLD: Sanmatsu Kogyo Co., Ltd.) is added to the obtained filtrate as a powdering aid, and dried by spray drying to obtain 1600 g of horse mackerel powder seasoning (Product 4 of the present invention). Was.
【0021】[0021]
【発明の効果】本発明により産業廃棄物である魚腸を有
効に利用できるようになった。また、本発明により短期
間で魚由来の臭気が低減された風味の優れた魚系調味料
を製造することが可能となった。
According to the present invention, fish intestine, which is industrial waste, can be effectively used. Further, according to the present invention, it has become possible to produce a fish-based seasoning having an excellent flavor and reduced odor derived from fish in a short period of time.
【図面の簡単な説明】[Brief description of the drawings]
【図1】本発明品1と比較品1の香気成分のガスクロマ
トグラフ分析結果を示す図面である。
FIG. 1 is a drawing showing the results of gas chromatographic analysis of aroma components of product 1 of the present invention and comparative product 1.

Claims (2)

    【特許請求の範囲】[Claims]
  1. 【請求項1】 n−プロパノール、イソブチルアルコー
    ル、イソアミルアルコールを含有することを特徴とする
    魚系調味料。
    1. A fish seasoning comprising n-propanol, isobutyl alcohol and isoamyl alcohol.
  2. 【請求項2】 魚腸を自己消化した後、酵母を加え強制
    通気撹拌条件下で発酵することを特徴とする魚系調味料
    の製造方法。
    2. A method for producing a fish seasoning, comprising autolyzing fish intestine, adding yeast, and fermenting under forced aeration and stirring conditions.
JP9320529A 1997-11-07 1997-11-07 Fish-based seasoning and its production Pending JPH11137207A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP9320529A JPH11137207A (en) 1997-11-07 1997-11-07 Fish-based seasoning and its production

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP9320529A JPH11137207A (en) 1997-11-07 1997-11-07 Fish-based seasoning and its production

Publications (1)

Publication Number Publication Date
JPH11137207A true JPH11137207A (en) 1999-05-25

Family

ID=18122459

Family Applications (1)

Application Number Title Priority Date Filing Date
JP9320529A Pending JPH11137207A (en) 1997-11-07 1997-11-07 Fish-based seasoning and its production

Country Status (1)

Country Link
JP (1) JPH11137207A (en)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2003047433A (en) * 2001-08-08 2003-02-18 Takeda-Kirin Foods Corp Powdered fish sauce and method for producing the same
JP2011120484A (en) * 2009-12-08 2011-06-23 Tablemark Co Ltd Novel fish-and-shellfish seasoning, and method for producing the same
JP2011182663A (en) * 2010-03-05 2011-09-22 Fukui Prefectural Univ Rapidly brewed mackerel fish soy and method for producing the same
JP2011229455A (en) * 2010-04-27 2011-11-17 Fisheries Research Agency Histamine adsorbent and method of removing histamine
JP4876259B2 (en) * 2005-09-02 2012-02-15 国立大学法人 鹿児島大学 Method for producing fish soy sauce
JP2013099316A (en) * 2011-04-08 2013-05-23 Kirin Kyowa Foods Co Ltd Seasoning containing acetic acid

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2003047433A (en) * 2001-08-08 2003-02-18 Takeda-Kirin Foods Corp Powdered fish sauce and method for producing the same
JP4684487B2 (en) * 2001-08-08 2011-05-18 キリンフードテック株式会社 Powdered fish soy sauce and method for producing the same
JP4876259B2 (en) * 2005-09-02 2012-02-15 国立大学法人 鹿児島大学 Method for producing fish soy sauce
JP2011120484A (en) * 2009-12-08 2011-06-23 Tablemark Co Ltd Novel fish-and-shellfish seasoning, and method for producing the same
JP2011182663A (en) * 2010-03-05 2011-09-22 Fukui Prefectural Univ Rapidly brewed mackerel fish soy and method for producing the same
JP2011229455A (en) * 2010-04-27 2011-11-17 Fisheries Research Agency Histamine adsorbent and method of removing histamine
JP2013099316A (en) * 2011-04-08 2013-05-23 Kirin Kyowa Foods Co Ltd Seasoning containing acetic acid

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