JPH11290020A - Fish sauce - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a fish sauce using a fish soluble or boiled soup of fish as a pickling raw material, having sweetness and thick taste in spite of shortened production period, free from stimulating smell and having low non- volatile amine content. SOLUTION: The objective fish sauce is prepared by mixing fish soluble or boiled soup of fish with salt and rice malt belonging to the family Aspergillus of the genus Ascomycetes, fermenting the mixture and subjecting the fermented liquid to squeezing, etc. The fermentation period can be extremely shortened by the use of water-soluble pickling raw material consisting of fish soluble or boiled fish soup and the use of rice malt and, nevertheless, the produced fish sauce has sweetness and thick taste, is free from stimulating smell and has low non-volatile amine content. Since the increase of the concentration of aqueous solution as the pickling raw material is unnecessary and on the contrary the solution is diluted in most cases, the energy of petroleum becomes unnecessary to reduce the production cost.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a fish soy sauce as a fermented seasoning made from fish and shellfish residues.

[0002]

2. Description of the Related Art Regarding the use of residues resulting from the processing of fish and shellfish, three layers are separated by boiling and the separated fish oil, aqueous solution,
Of the residues, fish oils are soaps and fats (EPA, D
HA) is used as a raw material or as a fuel, and the residue is dried to produce feed or fertilizer.

[0003] Disposal of an aqueous solution causes a problem of pollution that pollutes a river. Therefore, in general, it is concentrated and mixed with a dry residue to produce feed and fertilizer. Therefore, use as a fermented seasoning is also considered. However, soy sauce koji (which belongs to Ascomycetes belonging to Ascomycetes) has not been used for fermentation of fish solubles. In addition, soy sauce koji was not used in conventional fish soy sauce.

[0004] Conventional fish soy sauce uses 20 to 30% salt added to fish, fermented at room temperature, and uses filtered juice. This includes "Shottsuru", which uses raw materials such as groupers and sardines. (Akita), "Ishiru" (Wajima), which uses squid liver as a raw material. In addition, fish soy sauce (for example, Nampula in Thailand) is also favorably used in regions mainly in Southeast Asia.

[0005] Specifically, for the production of "shotsuru", the raw fish is dusted with 20 to 30% salt, placed in a container, and the fish that has leached out the juice and dehydrated in about one week. Then, the juice is boiled in a kettle to the extent that it boils, and while the fish is freshly salted, the strained broth is put on the fish and weighed and simmered for one to several years.
Then, pump up the juice and fish as much as the product from the top of the tub, put it in a kettle and boil it for about 20 minutes, promote the transfer of the extract and the coagulation of the protein, remove the floating oil, and remove the filtered liquid. It was further filtered through sea sand to obtain fish soy sauce.

[0006]

The fish soy sauce is prepared in salt water,
It is liquefied by decomposing proteins using the autolyzing enzymes of the fish itself. For this reason, the aging period is very long, from 1 to 3 years (3 months in a very short period). In addition, fish soy sauce in Southeast Asia contains a large amount of volatile ammonium nitrogen, which causes a strong fishy odor, although a deodorizing process is incorporated in the manufacturing process. For this reason, it has not been widely accepted by the general consumer in Japan. further,
High content of non-volatile amine (histamine), which causes food poisoning.

[0007] The fish itself contains almost no carbohydrates and generates only a small amount of organic acids. In order to increase the nitrogen concentration that strongly affects the taste, it is necessary to reduce the amount of salt water, which also necessitates a longer fermentation period.

Prior to the present invention, the present inventors and the applicant have succeeded in improving the above points by using soy sauce koji (Japanese Patent Application No. 9-41549;
Filed February 10, 1997 (unpublished). However, since raw fish is crushed and immersed in this, it is not very suitable for the use of residues, and the aging period has been reduced from the conventional 1-3 years to about half a year. We focused on the use of solubles.

That is, from the above viewpoint, the present invention uses fish solubles or fish broth as a raw material for pickling, and although the production period is shortened, the present invention has sweetness and body, and has an irritating odor. It was intended to provide a fish soy sauce having less non-volatile amines.

[0010]

Means for Solving the Problems In order to achieve the above object, the present invention relates to a fish soluble or fish broth, which is mixed with salt and koji belonging to the Ascomycetes Aspergillus family and mixed. It is intended to provide a fish soy sauce obtained by subjecting a fermented solution to a treatment such as squeezing to the fermented liquid.

According to the above-mentioned fish soy sauce, since the raw material is fish soluble or fish boil, which is a water-soluble component and koji is used, the fermentation period is extremely shortened. In addition, in conventional fish soy sauce, koji was not used as a fermentation condition, but by using koji,
Fish soy sauce having sweetness and body, no irritating odor, and less non-volatile amine was obtained.

If the koji is soy sauce koji, the soy sauce koji is 5 to 25% by weight, and the salt is 5 to 25% by weight, it is more effective to achieve the purpose.

[0013]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS In the present invention, the raw materials for pickling include not only fish residues, fish solubles obtained by treating non-marketable miscellaneous fish, but also boiled juice (for example, firefly squid) accompanying the processing of seafood. Or crab boiled soup) can be used. Also, especially in the case of fish solubles, the protein concentration is often high, in which case it is diluted with water.

[0014] In addition, it has been found that autumn salmon is the most suitable as a seasoning material because it has a small amount of body fat causing oil and smell, and also has a strong auto-digesting action of fish meat by proteases. . Therefore, it is possible to produce a very high-quality fish soy sauce by using all of the fish salmon including the fish meat or the internal organs, or all except the internal organs.

[0015] Koji substrates include soybeans, defatted soybeans, wheat,
Rice, rye, barley, corn, potato, tapioca, etc. may be mixed or used alone, or soybeans, defatted soybeans and starch may be combined, or used alone, and treated in a conventional manner to give koji. Due to this mixing, defatted soybean, starch and the like are added as a nitrogen source and an organic acid source, and it becomes easy to balance the taste.

[0016]

As described above, according to the present invention, the raw material for pickling is fish soluble or fish broth, and in addition to the water-soluble component, koji is used. Extremely short, and
There is an excellent effect that fish soy sauce having sweetness and body, no irritating odor, and less non-volatile amine can be obtained. In addition, since it is not necessary to increase the concentration of the aqueous solution as a raw material for immersion, and in many cases, the dilution is performed, energy such as petroleum is not required, which is advantageous in cost.

[0017]

EXAMPLE Next, a case where squid liver is treated as fish and shellfish residue and the fish soluble obtained thereby is used as a raw material for pickling will be described.

(Manufacture of fish soluble) Using 1,800 kg of squid liver, finely crushed,
00 l of water was added and boiled for 10 minutes. by this,
Since approximately three layers were separated, the liquid excluding the above oil and suspended matter was centrifuged to obtain 450 kg of an aqueous solution as a fish soluble.

(Production of fish soy sauce) The following ingredients were charged into a keg and fermented at room temperature. Fish Soluble 450Kg Soy Sauce Koji 90Kg Salt 150Kg Water 370L Alcohol 35L

Since fish solubles have a high protein concentration, water was used for appropriate dilution. Alcohol was used to suppress the growth of various bacteria and to give a mellow taste.

Since the liquefaction of the protein rapidly progressed after the preparation and the fermentation was completed in 8 weeks, the liquid as the mash was put on a press (50 kg / m ² ) and the juice was sterilized. The temperature was raised to 90 ° C. and maintained at that temperature for about 5 minutes, and then cooled, and impurities were filtered to obtain fish soy sauce.

When this was tasted, despite the short fermentation period, it had a favorable aroma of squid, no odor peculiar to fish and shellfish, it had a strong body, and the taste was strong as if the tongue was melting. Was. Table 1 collects samples over time, such as the first and second weeks after pickling,
9 shows the obtained progress data.

[Table 1]

Describing this table, "1w" indicates that one week has passed. In addition, “Brix” is the total amount of the components dissolved in the solution with the refractive index, and “Salt-free soluble solids” is the product obtained by subtracting the salt amount from the value of Brix, that is, it is dissolved in the solution. Components excluding the amount of salt (for example, amino acids, peptides, saccharides, salts (Ca
Cl), organic acids, etc.).

Since the residue has a high salt content, it can be used by mixing it with feed or fertilizer in a small amount.

(Analysis of Table 1) Regarding the production period, the aging period of the conventional fish soy sauce is 1 to 3 years, and the fish soy sauce developed by the present applicant requires a fermentation period of about 6 months. On the other hand, about 8 weeks is enough, so the period is greatly reduced. From the data, the fermentation speed is fast,
It can be seen that the brewing of the umami component is progressing rapidly.

As for the umami component, ordinary soy sauce (koikuchi soy sauce, thin soy sauce, tamari soy sauce, saishikomi soy sauce,
Or white soy sauce), the total nitrogen content is 1.65 g
/ 100 ml (1.5 g / 100 ml in the special grade of Koikuchi soy sauce in the case of the special grade of soy sauce soy sauce), which is about 3.23 g / 100 ml, which is almost double the value. In addition, as for the salt-free soluble solid content, ordinary soy sauce is 13 g to 21 g / 100 ml, but is 24.7.
g to 26.7 g / 100 ml.

[0027] Each of the fish soy sauces in the examples contained almost no histamine, which is a non-volatile amine that causes food poisoning. Regarding this, as an experiment, when soy sauce koji was not used, volatile ammonium and organic acids (such as butyric acid and cinnamate) which cause putrefaction odor were generated, and the odor of the product became worse.

In another embodiment, fish solubles were obtained from the residue of autumn salmon and immersed in the same manner as described above. The maturation was completed in about 6 weeks, and a light high-grade fish soy sauce was obtained. was gotten.

Claims (2)

[Claims] 1. A fish soluble or a broth of fish is mixed with salt and koji belonging to Aspergillus aspergillus, and the mixture is fermented. The fermented liquid is subjected to a treatment such as pressing. Fish soy sauce. 2. The fish soy sauce according to claim 1, wherein the koji is soy sauce koji, and the soy sauce koji is 5 to 25% by weight and the salt is 5 to 25% by weight based on the whole.