JPH114664A - Fish soy sauce and production of fish soy sauce - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a fish soy sauce reduced in fishy and unpleasant smells, excellent in fragrance and flavor, and useful for seasonings, etc., by removing the unpleasant smells from the fish soy sauce, adding dried fishes to the left soy sauce and subsequently removing the solid contents. SOLUTION: This method for producing a fish soy sauce comprises removing an unpleasant smell from a fish soy sauce, adding dried fishes such as dried bonitos or dried small sardines to the left fish soy sauce preferably in an amount of 5-20 wt.%, heating the mixture and subsequently removing the solid contents. The obtained fish soy sauce has characteristics that the unpleasant smell left in the fish soy sauce has either of gas chromatographic retention times of 26, 28 and 32 min and that the area of the unpleasant smell is three times or less the gas chromatographic peak area of the smell component having a retention time of 19 min.

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 with a reduced unpleasant odor and an enhanced aroma of fish soy sauce, and a method for producing the fish soy sauce.

[0002]

2. Description of the Related Art In general, fish soy sauce is made from seafood or its offal meat, and is added with 20 to 30% salt and soaked.
Utilizing autolyzing enzymes contained in fish and shellfish, for example, it is decomposed and aged for one year or more, and this aged product is filtered to remove residues,
It is manufactured by a method of removing impurities after burning. Nampula and Nyokumum, which are common fish sauces, use autolyzing enzymes contained in fish and shellfish to decompose and ripen over a long period of time, and because the fat contained in fish and shellfish is also decomposed at the same time, Has a very unique smell.
This odor can be mainly divided into two types of odors.
One is a very unpleasant smell like squid. The other is
Fish soy sauce is the original preferred smell of fish soy sauce that is generated when fish is broken down. Fish and soy sauce that are eaten in Akita Prefecture have a strong smell of fish soy sauce, and the other smell of squid is weak. In addition, some dried stuffed fish and crucian carp sushi are very similar in qualities of smell, and these foods do not fall out of the category of luxury items.

[0003] However, in spite of the above-mentioned problems with regard to smell, the taste has a large amount of free amino acids,
Because it has the unique flavor of fish, it would prove to be a very useful condiment if it could solve the problem of removing the slime-like odor that Japanese people dislike and reduce the odor inherent in fish soy sauce. . The following methods are known for obtaining fish soy sauce by a method other than the traditional method. JP Hei 3
The methods disclosed in JP-A-254660 and JP-A-3-4789 treat fish and shellfish with a protease in a short period of time without causing spoilage, and at a low salt concentration. Is to manufacture. However, what is placed in the above-mentioned publication is that a general method for producing a proteolytic extract for proteolysis of meat is diverted and only raw materials of fish and shellfish are used instead of meat,
Therefore, there are the following problems. In other words, the same applies to meat, but when protein raw materials are decomposed with enzymes, the decomposition odor generated when the raw materials are decomposed becomes strong, which is completely different from the unique flavor of fish soy sauce found in Nyokumum and Nampula.

On the other hand, the method disclosed in Japanese Patent Application Laid-Open No. 4-49989 discloses a method of decomposing fish and shellfish using a protease of koji in a short period of time without causing spoilage and at a low salt concentration. This is a method of producing fish soy sauce. However, what is described in the above publication is a modified and diverted part of a general method for producing soy sauce made from soybeans, and in addition to fish and shellfish raw materials in order to improve the reproduction of koji. This problem is solved by using Okara together. However, this method has the following problems similarly to the method for producing fish soy sauce using the above-mentioned protease. That is, a soy sauce-like protein decomposition odor is generated, and the flavor is completely different from fish soy sauce produced by autolysis.

Further, a method disclosed in Japanese Patent Application Laid-Open No. 2-261358 is a method in which a spice is added to soy sauce or fish soy sauce and the mixture is extracted by heating, so that the taste and flavor are adapted to Western dishes. However, the technique disclosed in the above publication has the following problems in that the strong flavor of spices is imparted to soy sauce or fish soy sauce to simply mask the original smell of fish soy sauce. That is, since a spice having a strong smell is used, the food material to be added and the addition rate are restricted. SUMMARY OF THE INVENTION An object of the present invention is to provide a fish soy sauce that removes the putrefaction odor of nyokumum and a pickle and has the original flavor of fish soy sauce.

[0006]

Means for Solving the Problems As a result of diligent studies to solve the above problems, the present inventor has found that if a specific unpleasant odor that can be detected by gas chromatography is reduced, the flavor, the rotten odor of fish soy sauce, The inventors have found that the unpleasant odor is improved, and have accomplished the present invention. That is, the present invention provides a fish soy sauce having a gas chromatography peak area of an unpleasant odor component that is three times or less the gas chromatography peak area of an aroma component.
A method for producing fish soy sauce and fish soy sauce, comprising removing unpleasant odors from fish soy sauce, adding knots thereto, and heating to remove solids.

Next, the present invention will be described in more detail. The fish soy sauce used in the present invention refers to those produced by autolyzing fish and shellfish, and those obtained by decomposing fish and shellfish using a protease. . In addition, the knots used in the present invention refers to bonito, mackerel, boiled, dried soda, miscellaneous and the like,
The shape is preferably a powder, a rough section, or a flaky shape suitable for extraction, and the size of particles is preferably from 0.1 μm to several centimeters. Preferably, it is about 2 to 3 mm.

[0008] The unpleasant odor referred to in the present invention means that the retention time of gas chromatography when the volatile component of fish soy sauce is analyzed by performing temperature rise analysis by gas chromatography under the analysis conditions shown in Table 2 is 26 minutes and 28 minutes. Minutes, components detected around 32 minutes. A good odor component is a component whose retention time of gas chromatography is detected around 19 minutes. The total area of unpleasant odor components in fish soy sauce with respect to the fragrance component is 3 times or less, preferably 2 times. Or less, more preferably 1.5 times or less. The retention time may be shifted by about ± 1 minute.

The method for producing fish soy sauce of the present invention will be described below. First, volatile components, which are the main cause of putrefaction odor of fish soy sauce, are extracted and separated in advance. For the extraction and separation, known methods such as a distillation method, a rectification method, and an adsorption / desorption method using an adsorbent may be used. However, if a gas-liquid countercurrent contact device, a vacuum concentrator, or the like is used, efficient and simple methods can be used. It is possible to separate putrefaction odor. Here, the vacuum concentrating device is a device in which a stirring tank is included in a general tank, and a vacuum pump and a trap are combined. The liquid to be treated is sealed in the tank, and the stirring blade is rotated at 2 to 30 RPM. While the heating medium flows into the outer jacket and is heated to 50 ° C. to 100 ° C., the degree of vacuum can be maintained at 20 to 300 Pa. That is, put fish soy sauce in the tank, and rotate the stirring blades at 5 RPM while maintaining the internal temperature at 5 RPM.
At 0 ° C., the volatile components are extracted and separated at a degree of vacuum of 170 Pa.

A particularly effective device is a gas-liquid countercurrent contact device. Here, the gas-liquid countercurrent contact device is
This is a device in which a rotating cone and a fixed cone are alternately combined in a cylinder. The liquid to be treated flows down from the upper part of the cone so as to form a thin film, and the gas of the extraction medium rises from the lower part, whereby the liquid to be treated is This device is capable of bringing a gas into contact with water, and this device is excellent in the efficiency of extraction and separation of volatile components and the operability of the device. As an example of the present apparatus, there is an apparatus as disclosed in Japanese Patent Publication No. Hei 7-22646. That is, the fish soy sauce flows down from the upper part, the water vapor as the extraction medium is raised from the lower part, and the two are brought into countercurrent contact by maintaining the temperature in the column at 70 ° C. to 90 ° C., and the volatile component is extracted in the water vapor. Thereafter, the steam is cooled and condensed to about 5 ° C. in a cooler, and then the volatile component is recovered.

This volatile component has a very strong unpleasant odor, and when measured by gas chromatography, has a retention time corresponding to a peak of 26 minutes. Whether the component is a single component or a composite component is determined. Unknown. At the same time, similar peaks appear at the retention times of 28 minutes and 32 minutes, but the intensity is about one third to one fifth as compared with the peak at 26 minutes.

The temperature conditions for the extraction of the volatile components are not limited, but the temperature of the fish soy sauce to be treated is preferably 30 ° C. or more and 100 ° C. or less, preferably 50 ° C.
Above, it is 100 degrees C or less. As for the extraction ratio of volatile components, 50% or more of the volatile components in the raw material are extracted and recovered. Extracting more than 50% of volatile components removes many unpleasant odors,
If it is less than 50%, the unpleasant odor extraction rate will be poor. In order to recover 50% or more of the volatile components, the temperature and time of the fish soy sauce to be treated and the amount of steam as the extraction medium are adjusted by adjusting the volume. When extracting and separating volatile components, it is preferable to collect and separate to a concentration as high as possible, and the separated liquid amount is preferably 30% or less, more preferably 20% or less of the raw material, which is suitable for the present invention. It is performed by adjusting and setting the operating conditions for the extraction of volatile components.

Next, knots are added to the fish sauce after extraction and separation of volatile components, and heating is performed. When adding and heating and extracting the knots, katsuobushi, sababushi, boiled, soda knot, miscellaneous knots may be used alone, or these knots may be used in combination. If the addition rate of knots is 1% (W / W) or less, the reduction of unpleasant odor is small, so it is preferable that the addition rate be 1% or more. Preferably it is 3% or more and 50% or less, more preferably 5% or more and 20% or less. The heating extraction time is
It is preferably from 10 minutes to 60 minutes. Heat extraction within this range provides an efficient unpleasant odor removing effect. In consideration of the production method and time, heat extraction for 20 minutes or more and 30 minutes or less is preferable. The extraction temperature is carried out at 5 ° C. or higher. Below 5 ° C., the extraction efficiency is extremely reduced, and the effect of removing unpleasant odor is significantly reduced. Preferably, at least 50 ° C.
It is below 00 ° C. More preferably, 80 ° C. or higher and 95
It is below ° C. Any apparatus can be used for the heating and extraction, as long as it can be heated to a target temperature, and any apparatus can be used. For example, a commonly used apparatus such as a tank or a flat pot can be used.

After completion of the heat extraction, the knots are removed. The removal method is not particularly limited as long as it is a commonly used method / apparatus, and examples thereof include filtration using a filter cloth or the like. Furthermore, when the obtained fish soy sauce is sterilized and sterilized by a precision membrane filtration method, the unpleasant odor of the fish soy sauce is further reduced, and the original flavor of the fish soy sauce is enhanced. The taste of the fish soy sauce may be further adjusted with a kelp extract, a yeast extract, or the like.

[0015]

Hereinafter, the present invention will be described in detail with reference to Examples and Comparative Examples, but the present invention is not limited thereto.

[0016]

Example 1 First, fish soy sauce (PICHAIFISH-S)
AUCECO. FISH-SAUCE, LTD Country of Origin: Thailand Fish soy sauce made by self-digesting sardine) was supplied to a gas-liquid countercurrent contact device to extract and remove volatile components having an unpleasant odor. The operating conditions of the gas-liquid countercurrent contact device are as follows:
0 ° C, column temperature 85 ° C, SR (condensate volume) 5
%. The extraction ratio of volatile components was 50% by weight or more. The flavor components of the fish soy sauce at each stage were analyzed by gas chromatography (hereinafter referred to as GC). Table 1 shows the sample preparation method, and Table 2 shows the GC measurement conditions. The measurement results are shown for each retention time (hereinafter referred to as RT),
The peak area, the area ratio when the peak area indicated by the internal standard is 1, and the odor characteristics of each peak are shown.

[0017]

[Table 1]

[0018]

[Table 2]

First, the flavor component of the raw fish soy sauce was G
The analysis was performed at C, and the results are shown in Table 3. Assuming that the peak area showing the original desirable flavor of fish soy sauce at 19 minutes is 1, the abundance ratio of unpleasant odor at RT for 26 minutes, 28 minutes and 32 minutes is as follows:
They were 1.65, 0.23 and 0.11, respectively. Surprisingly, several peaks were detected at this RT, but no other very strong peak felt as an unpleasant odor.

[0020]

[Table 3]

Next, the volatile components as unpleasant odors collected under the above-mentioned operating conditions were analyzed by GC, and the results are shown in Table 4. Assuming that the peak area indicating the original desirable taste of fish sauce at RT 19 minutes is 1, the abundance ratios of unpleasant odors at RT 26 minutes, 28 minutes, and 32 minutes are 384.9, 245.4, respectively.
141.8.

[0022]

[Table 4]

To the soy sauce after the treatment with the gas-liquid countercurrent contact device, 5% by weight of the flaked knot (bonito) based on the weight of the raw soy sauce is added by a 20 mesh pass, and the mixture is heated and extracted at 90 ° C for 20 minutes. Was done. After completion of the heat extraction, insoluble solids such as knots were removed and clarified by filtration through a filter cloth. After the filtration, 3% of the kelp extract was added to the fish soy sauce, and the insoluble components in the kelp extract were removed by celite filtration. 1% by weight of yeast extract was added to fish soy sauce to which kelp extract had been added, and insoluble solids in fish soy sauce were removed by precision membrane filtration, and at the same time, bacteria were removed to obtain the final fish soy sauce. The resulting fish soy sauce was analyzed by GC, and the results are shown in Table 5. Assuming that the peak area indicating the original desirable flavor of fish soy sauce at RT 19 minutes is 1, R
The abundance ratios of unpleasant odors at T26, 28 and 32 minutes were 1.01, 0.14 and 0.03, respectively.

[0024]

[Table 5]

[0025]

Comparative Example 1 As a comparative example, a fish soy sauce as a comparative product was obtained under the same conditions as in Example 1 except that the treatment with the gas-liquid countercurrent contact device was not performed. The resulting fish soy sauce was analyzed by GC, and the results are shown in Table 6. Assuming that the peak area indicating the original desirable flavor of fish soy sauce for RT19 minutes is 1,
The abundance ratios of unpleasant odors at RT for 26 minutes, 28 minutes and 32 minutes were 1.57, 0.27 and 0.09, respectively. From this result, it was found that Example 1 had a higher rate of reduction of the unpleasant odor component, and was significant in flavor.

[0026]

[Table 6]

[0027]

Comparative Example 2 As a comparative example, a fish soy sauce as a comparative product was obtained under the same conditions as in Example 1 except that heating was not performed by adding knotted flour (bonito). GC the obtained fish soy sauce
And the results are shown in Table 7. Assuming that the peak area showing the original desirable taste of fish soy sauce at RT 19 minutes is 1, the unpleasant odor abundance ratio at RT 26 minutes, 28 minutes, and 32 minutes is:
They were 1.53, 0.18, and 0.06, respectively. From this result, it was found that Example 1 had a higher rate of reduction of the unpleasant odor component, and was significant in flavor.

[0028]

[Table 7]

The comparative evaluation was carried out by adding the fish soy sauce of Example 1 and Comparative Example 1 to odentsuyu. Table 8 shows the composition of the oden soup, and Table 9 shows the results of the comparative evaluation. Regarding the evaluation, each item was rated as strong 5 points and weakest as 1 point. From these results, it was found that Example 1 was superior in flavor.

[0030]

[Table 8]

[0031]

[Table 9]

[0032]

Example 2 Fish soy sauce was supplied to a gas-liquid countercurrent contact device to extract and remove volatile components having an unpleasant odor. The operation conditions of the gas-liquid countercurrent contact device were the same as those in Example 1. The fish soybean after the gas-liquid countercurrent contact device treatment was added with 5% by weight based on the weight of the raw fish soy sauce by a 20-mesh pass with respect to the weight of the raw fish soy sauce, and heated and extracted at 90 ° C for 20 minutes. . After the heat extraction, the insoluble solids of the knots are removed and clarified by filtration through a filter cloth, then kelp extract is added by 5% by weight, and the insoluble solids in the kelp extract are removed by microfiltration. I got fish soy sauce. The resulting fish soy sauce was analyzed by GC, and the results are shown in Table 10. Assuming that the original preferred flavor of fish soy sauce for RT 19 minutes is 1, RT 26 minutes, 28 minutes, 32
Of the unpleasant odors are 0.97, 0.13,
0.02.

[0033]

[Table 10]

The fish soy sauce of Example 2 and Comparative Example 2 were added to the seasoning liquid for shallow pickling, and a comparative evaluation was performed. Table 11 shows the formulation of the seasoning liquid for pickling, and Table 12 shows the results of comparative evaluation.
Regarding evaluation, 5 items should be strong for each item.
Points, and the weakest point was represented as one point. From these results, it was found that Example 2 was superior in flavor.

[0035]

[Table 11]

[0036]

[Table 12]

[0037]

The effects of the present invention make it possible to emphasize fish soy sauce's inherent preferred aroma and to easily provide a fish soy sauce having reduced aroma and flavor, particularly fishy odor and unpleasant odor. . Fish soy sauce obtained in the present invention, as it is,
Once mixed with other seasonings, for example, sodium glutamate, ribonucleotides, protein hydrolysates, extract extracts, etc., it is used as a seasoning for general foods, or if spray-dried and freeze-dried, fish soy sauce A powder seasoning having a strong aroma is obtained.

Claims (3)

[Claims] 1. Fish soy sauce wherein the peak area of the unpleasant odor component in gas chromatography is not more than 3 times the peak area of gas chromatography of the aroma component. 2. Fish soy sauce wherein the unpleasant odor component has a retention time of gas chromatography of 26 minutes, 28 minutes or 32 minutes, and the favorable aroma component is 19 minutes. 3. A method for producing fish soy sauce and fish soy sauce, comprising removing unpleasant odors from fish soy sauce, adding knots thereto and heating to remove solids.