JPH1175764A - Production of fish soy - Google Patents

Abstract

PROBLEM TO BE SOLVED: To produce fish soy capable of masking an unpleasant odor of the fish soy without deteriorating a characteristic aroma or UMAMI by adding an aromatic substance or its treated substance to the fish soy. SOLUTION: This fish soy is obtained by adding (B) an aromatic substance or its treated substance to (A) the fish soy. The ingredient A is a seasoning prepared by using fishes, shrimps, shellfishes or the like as a raw material and is preferably the fish soy using only the fishes and shellfishes as a raw material. The ingredient B is preferably used for foods and a fermented food such as a soy sauce and its by-product [a soy sauce oil, a soy sauce cake, Sake lees or the like], FUSHIs (smoked and dried fish meat) such as dried bonito or dried fish products or the like such as dried small sardines or fish meal or spices and the like are cited as the aromatic substance. A distillate or the like prepared by distilling the soy sauce oil is cited as the treated substance of the aromatic substance. Furthermore, the ingredient B is added to the ingredient A and mixed and the dehydrating treatment of the resultant mixture is then carried out to afford the solid or the pasty fish soy.

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 having an improved aroma.

[0002]

2. Description of the Related Art In Europe, fish soy sauce is an anchovy soy sauce.
In Southeast Asia, there are "Nyokumum", "Nampura", "Patis", and in Japan, "Shottsuru".
"Ishiri" is known. In particular, these fish sauces occupy an important position in the diet of Southeast Asians in this region. These production methods, especially `` Nyokumum '', which produces the largest amount, vary somewhat depending on the region, but usually, small fish such as red sardines, anchovy, herring, etc. are deposited in a charging container together with salt, etc., and the top is salted. It is a method of aging for one to several years with a weight.

[0003] The fish soy sauce obtained in this manner is a seasoning rich in amino acids such as glutamic acid produced from the protein of fish and shellfish and having a complex, elongated and rich umami. It has an unpleasant odor including a rotten odor due to the propagation of spoilage bacteria at the time of maturation and ripening bacteria, and an odor considered to be due to oxidation products of unsaturated fatty acids derived from fish oil. For this reason, it is often used as a secret taste in Japan, and is not used like ordinary soy sauce made from cereals such as soybeans and wheat.

[0004] However, in recent years, dishes in Southeast Asian countries in Japan have been called ethnic dishes and are becoming one of the trends. For this reason, the above-mentioned unpleasant aroma has been removed, but development of a seasoning having a characteristic aroma and umami of fish soy sauce has been an issue in the industry. As a method for removing and improving this unpleasant odor, in the production process of fish soy sauce, a commercially available proteolytic enzyme is added to accelerate the decomposition of fish and shellfish, or an unpleasant odor is removed by koji enzymes such as ordinary soy sauce. In order to decompose the components, there is known a method in which fish and shellfish are charged with soy sauce koji, fermented, and aged. In addition, there is a method of charging soy sauce koji using the seafood from which the built-in is removed since the built-in of the seafood is denatured to generate unpleasant aroma. As a method for removing the unpleasant odor component by a physical method or a chemical method, there is a method of removing the unpleasant odor component using an ultrafiltration membrane.

[0005]

However, the unpleasant odor is improved by producing a new bitter ingredient by the enzyme treatment, or by adding a fragrance derived from vegetable raw materials by using soy sauce koji. However, it also has the disadvantage that the characteristic aroma and umami of fish soy sauce are altered. Also, such as a method of removing using an ultrafiltration membrane,
There is a disadvantage that the characteristic aroma and umami components of fish soy sauce are also removed at the same time as the removal of unpleasant aroma components. An object of the present invention is to obtain a fish soy sauce having the characteristic aroma and umami characteristic of the seasoning, although the unpleasant aroma of the fish soy sauce is improved.

[0006]

Means for Solving the Problems The present inventors have conducted intensive studies in order to solve the above-mentioned problems, and as a result, when adding a fragrant substance or a processed product thereof to fish soy sauce, the unpleasant odor of the fish soy sauce is reduced. Although it was masked and greatly improved, it was found that it had the characteristic aroma and umami, and the present invention was completed based on this finding. That is, the present invention relates to a method for producing fish soy sauce, characterized by adding an aroma substance or a processed product thereof to fish soy sauce, and a method for producing solid or pasty fish soy sauce.

[0007]

DESCRIPTION OF THE PREFERRED EMBODIMENTS Fish soy sauce used in the present invention is a seasoning prepared from fish such as marine fish and freshwater fish, shrimp, shellfish and the like. "Nyokumum" and "Tom Chat" in Vietnam, "Tak Tray" in Cambodia, "Patis" in the Philippines, "Fish dew" and "Ezo oil" in China, "Anchovisos" and "Garm" in Europe and Japan These include "Shottotsuru", "Ishiru", "Ikago soy sauce", "Senji", etc.A fish soy sauce-like seasoning and seafood prepared with vegetable ingredients in addition to seafood ingredients are mixed with koji and aged. Fish soy sauce-like seasoning is also used. A fish soy sauce that is preferably used is a fish soy sauce made of only a raw material of seafood having a characteristic aroma and umami of fish soy sauce.

[0008] Next, the fragrance substance or its processed product used herein may be a chemical compound or a natural product as long as it has an effect of masking the unpleasant odor of fish soy sauce. Is preferred. As the aroma substances, for example, fermented foods such as soy sauce, miso, vinegar, liquor, and by-products thereof (soy sauce, soy sauce oil, soy sauce cake, sake cake, etc.), bonito and soda nodes, tuna node, saba node, horse mackerel, and sardine Examples include miscellaneous knots such as knots, dried fish (such as mackerel, horse mackerel, sardine, squid, squid, kiss) and fish meals. Extracts of knots with organic solvent and boiling water Residues are also used.

[0009] In addition, seaweeds such as kelp, seaweed, and hijiki, and mushrooms such as shiitake, matsutake, and shimeji are also included. Also, mustard, nutmeg, mace, caraway, cardamom, pepper, allspice, coriander, clove, sage, thyme, basil, laurel, celery, shiso, cinnamon, ginger And spices such as-, garlic, onion, turmeric, and wasabi.

[0010] The processed fragrance substance is obtained, for example, by a distillate obtained by distilling the fragrance substance, or by an extraction treatment using an organic solvent such as water, hot water or hydrated alcohol. A fragrance liquid containing a fragrance component, and a fragrance liquid obtained by purifying and concentrating them, if necessary, are mentioned. In addition, powder or pea such as bonito extract, mackerel extract, meat extract, chicken extract, vegetable extract, yeast extract, etc.
Examples thereof include strike-like extracts and smoked liquid obtained by purifying wood vinegar obtained by carbonizing wood and the like. Natural and synthetic flavoring agents may also be mentioned.
And oils and flavors or oils, oleo resins and extracts extracted from plant leaves, roots, stems, flowers, fruits and the like.

The distillate obtained by distilling the aroma substance may be any distillate having a concentrated aroma component, but the distillate may be any of the distillates described in JP-A-49-1769. Is preferably used. In this method, soy sauce is distilled to obtain a distillate rich in soy sauce-like aroma, and the soy sauce used is fat oil floating on the surface of soy sauce obtained by pressing ordinary soy sauce moromi. And is obtained as a by-product of soy sauce production. This soy sauce oil may be either whole soybean or defatted soybean-derived soybean oil, but extremely old one has a deteriorated aroma, so it is better to use fresh soybean oil as much as possible. As a method of distilling this, for example, in the case of using steam distillation, the steam spouting through the soy sauce is attached to a fractionating tube and strongly cooled and condensed, so that the soy sauce-like aroma substance in the soy sauce is condensed. Obtained as distillate. In the case of the ethanol vapor distillation method, while heating the soy sauce oil to 60 to 90 ° C., ethanol vapor is blown under reduced pressure (about 2 to 3 mmHg) to perform ethanol vapor distillation. The steam coming out is strongly cooled and condensed to obtain a distillate containing a soy sauce-like aroma substance. The amount of distillate collected by the steam distillation method is preferably 10 to 60% (V / V) of soy sauce, particularly preferably 50%.
% (V / V). The amount collected by the ethanol vapor distillation method is preferably 10 to 30% (V / V) of soy sauce, particularly preferably about 10% (V / V). The distillate thus obtained is a distillate having a rich soy sauce-like aroma.

[0012] In addition, a fragrance liquid having a rich fragrance component obtained by extraction using an organic solvent such as water, hot water or hydrated alcohol may be obtained, for example, by treating a knot or dried fish. As a perfumed liquid that can be used,
9 and Japanese Patent Publication No. 49-12711.
The fragrance liquid obtained by the method disclosed in Japanese Patent Application Laid-Open Publication No. H11-146,878 is preferably used. According to Japanese Patent Publication No. 48-6539, when bonito is used as a raw material, the bonito is crushed or flaked in advance, and then a hydrated alcohol (particularly a 50-80% aqueous ethanol solution is preferable) is added thereto, followed by heating. By refluxing or immersing, the fragrant components of the dried bonito are extracted into the hydrated alcohol, then the extraction residue is removed from the hydrated alcohol (extract) by filtration with a cloth, etc., and then the alcohol is distilled under reduced pressure. , And then allowed to stand to remove the oily layer separated at the top to obtain a fragrance liquid. The water layer obtained by removing the oil layer in this manner is a fragrance liquid rich in fragrance peculiar to bonito.

According to the method disclosed in Japanese Patent Publication No. 49-12711, boiled, fish meal, residue of organic solvent extraction of bonito and hot water extraction residue (crushed or sliced) are used as raw materials. First, bonito oil (oil obtained by extracting an organic solvent or the like from bonito) is added to the wet raw material by adding a small amount of water, and sufficiently stirred and mixed to homogenize.

The amount of bonito oil added at this time is appropriately determined depending on the type of the raw material, but is generally 5 to the weight of the dry raw material.
-20% (W / W) is appropriate, but when the residue of hot-bonito extracted from boiling water is used, the residue itself contains bonito oil, so the amount of addition is small.

Next, the mixture of the raw material obtained above and bonito oil is smoked, or an appropriate amount of smoked liquid is added and mixed, followed by heat treatment at 80 to 120 ° C. During the treatment, the mixture is stirred occasionally so that the treated product becomes uniform. In the case of the treatment using the smoke liquid, the smoke liquid and the water are appropriately supplied during the treatment.
The longer the treatment time is, the more the fragrance liquid of the bonito-like aroma can be obtained.However, most of the aroma is obtained within a few hours after the start of the treatment, and after that, it increases only little by little. Time is advantageous for industrial production. The treatment liquid thus obtained is a fragrance liquid having a rich bonito-like odor, which is used as it is, and is further extracted with an organic solvent, for example, a hydrated alcohol, and then subjected to alcohol reduction under reduced pressure. After removing the oil and leaving it to stand to remove the oil on the top, an aromatic liquid rich in bonito-like flavor is obtained.

Next, a flavor substance or a processed product thereof is added to fish soy sauce. The amount of the addition depends on the type of the soy sauce and the concentration of the flavor component contained therein. When adding a distillate rich in soy sauce-like aroma obtained by the method disclosed in the gazette, the addition ratio is 0.05 to 3.0% (V / V), preferably 0%. 0.1 to 1.0% (V / V).
When added at an addition ratio in this range, the unpleasant aroma of fish soy is masked by the rich aroma component of the distillate, and the unpleasant aroma with the characteristic aroma and umami of fish soy is greatly reduced. An improved fish soy sauce is obtained. On the other hand, when the addition ratio is less than 0.05% (V / V), fish soy sauce with insufficient improvement in unpleasant aroma is obtained. Also,
When added at a ratio of more than 3.0% (V / V), the unpleasant aroma is improved, but the characteristic aroma of this fish soy sauce is weakened, the aroma of ordinary soy sauce is enhanced, and the characteristic is further enhanced. Fish soy sauce is also obtained that has an unpleasant taste.

The addition ratio of the flavor liquid obtained by the extraction treatment to the fish soy sauce is, for example,
The addition ratio when adding a flavor liquid obtained in the same manner as in the method of JP-A-6539 or JP-B-49-12711 to fish soy sauce is 0.3 to 10% (V / V), preferably 0.1 to 0.1%. 8 to 7.0% (V / V). Fish soy sauce obtained by adding at an addition ratio in this range has the unpleasant aroma of fish soy sauce masked by the rich aroma component of the aroma liquid, has the characteristic aroma and umami of fish soy sauce, and is unpleasant. Fish soy sauce with greatly improved aroma is obtained. When the addition ratio is less than 0.3% (V / V), fish soy sauce with insufficient improvement in unpleasant aroma can be obtained. On the other hand, 10% (V / V)
If the addition ratio is higher than this, the unpleasant aroma is improved, but the aroma of knots and kushi-like (bonito-like) aroma become too strong, the characteristic aroma of fish soy sauce disappears, and the umami deteriorates. Fish soy sauce is obtained.

Next, the flavor substance or its processed product is added to the fish soy sauce at the above-mentioned addition ratio and uniformly mixed to obtain the fish soy sauce of the present invention. Any method may be used as long as it is uniform. For example, mixing may be performed using a container such as a tank equipped with a stirrer.
On the other hand, when the fragrance substance or its processed product is a solid substance or a poorly soluble substance, the fragrance substance is added to fish soy sauce, and the fragrance component contained therein is eluted by stirring or the like in the fish soy sauce. In order to promote this elution, if necessary, the mixture is heated to, for example, 50 to 90 ° C. to perform an extraction treatment for about 1 to 120 minutes. Then, insoluble substances are removed by ordinary cloth filtration or diatomaceous earth filtration. The fish soy sauce of the present invention obtained in this manner is a fish soy sauce in which only the unpleasant aroma is significantly improved without impairing the characteristic aroma and umami of fish soy sauce. It is preferable to carry out the same kind of burning as that of ordinary soy sauce for deactivating and sterilizing various enzymes in fish soy sauce in order to stabilize flavor and color.

The fish soy sauce of the present invention is subjected to a dehydration treatment to obtain a solid or paste-like fish soy sauce. In this dehydration treatment, liquid is removed from water to make a solid state or a paste state. Normal methods are used. For example, usual freeze-drying, spray-drying, drum-drying, vacuum-drying, heat-concentration under reduced pressure, and the like can be mentioned, and spray-drying, which can be easily processed in a large amount, is suitably used.

[0020]

Next, the present invention will be described with reference to examples.

(Example 1) 200 ml of soy sauce was added to 1,00
The mixture was placed in a 0 ml distillation flask, steam was injected into the flask, steam distillation was performed by attaching a fractionating tube, and the steam was condensed to obtain 110 ml of a distillate. 30 mL of this distillate is added to 10 L of "Nampura", a typical fish soy sauce in Thailand, and the mixture is stirred and mixed so as to be uniform. I got soy sauce.

Example 2 100 ml of a distillate obtained in the same manner as in Example 1 was added to 10 L of Thai fish soy sauce "Nampura".
The mixture was added, stirred and mixed so as to be uniform, and then the same heating as in the normal soy sauce was performed to obtain a fish soy sauce of the present invention 2.

(Comparative Example 1) 3 ml of a distillate obtained in the same manner as in Example 1 was added to 10 L of Thai fish soy sauce "Nampura", and the mixture was stirred and mixed to obtain a uniform soy sauce. The fish sauce of Comparative Example 1 was obtained by carrying out the same warming as in the above.

Comparative Example 2 500 ml of a distillate obtained in the same manner as in Example 1 was added to 10 L of Thai fish soy sauce "Nampura".
The mixture was added, stirred, and mixed so as to be uniform. Then, the same heating as in the normal soy sauce was performed to obtain fish soy sauce of Comparative Example 2.

Next, the fish soy sauce of the present invention obtained in Examples 1 and 2 and the fish soy sauce of Comparative Examples obtained in Comparative Examples 1 and 2 were compared with Thai fish soy sauce "Nampura" as an unpleasant odor. A sensory test was conducted by a panel of 10 persons having a discriminating ability on the extent to which the soy sauce-like flavor was imparted and the extent to which the flavor was given. The evaluation method is “0” when there is no difference from the control, “1” when there is a slight difference, “2” when there is a difference, and “−” when the aroma is lower than the control, If it is given as “+”,
The average value was shown for 10 panelists. Table 1 shows the results of the sensory test.

[0026]

[Table 1] Table 1

From these results, it can be seen that the fish soy sauce of Comparative Example 1 has a considerable unpleasant aroma and the improvement of the aroma is insufficient. In addition, the fishy soy sauce of Comparative Example 2 has an improved unpleasant aroma, but a strong soy sauce-like aroma is strongly felt, and it can be seen that the characteristic umami of "Nampura" is also altered. On the other hand, it can be seen that the fish soy sauce of the present invention is one in which only the unpleasant aroma is improved without impairing the characteristic aroma and umami of the fish soy sauce.

(Example 3) 1,000 g of sliced bonito
5,000 ml of 80% ethanol (5% based on raw material weight)
And then immersed overnight at room temperature to extract the aroma components. The extract was filtered through a cloth, and the extract obtained by removing the extraction residue was removed under reduced pressure to remove the alcohol. The mixture was allowed to stand still, and the oil layer floating above was removed to obtain 1,000 ml of a fragrance liquid having a rich bonito flavor. This fragrance liquid is added to 10 liters of “Nyoku Mam”, a typical Vietnamese fish soy sauce, for 9 liters.
0 ml was added, and the mixture was stirred and mixed so as to be uniform. Then, the same burning was performed as in ordinary soy sauce to obtain a fish soy sauce of the present invention 3.

Example 4 600 ml of the perfume liquid obtained in the same manner as in Example 3 was added to 10 liters of "Nyokumum", and the mixture was stirred and uniformly mixed. To obtain a fish soy sauce of the present invention 4.

(Comparative Example 3) 20 ml of the perfume liquid obtained in the same manner as in Example 3 was added to 10 liters of "Nyokumum", and the mixture was stirred and uniformly mixed. And soy sauce of Comparative Example 3 was obtained.

(Comparative Example 4) A perfume liquid obtained by performing the same method as that of Example 3 on a scale twice as large as "Nyokumum" 1
1,400 ml was added to 0 L, and the mixture was stirred and mixed so as to be uniform, and then fired in the same manner as normal soy sauce to obtain fish soy sauce of Comparative Example 4.

Next, the fish soy sauce of the present invention obtained in Examples 3 and 4 and the fish soy sauce of Comparative Examples obtained in Comparative Examples 3 and 4 were compared with "Nyokumum" as a control to the extent that unpleasant aroma was felt. In addition, about the degree to which the flavor of bonito is imparted,
A sensory test was conducted by a panel of 10 persons having discriminating ability. The evaluation method is “0” when there is no difference from the control, “1” when there is a slight difference, “2” when there is a difference, and “−” when the aroma is lower than the control,
The case where the information was given was indicated as “+”, and the average value of 10 panelists was shown. Table 2 shows the results of the sensory test.

[0033]

[Table 2] Table 2

From these results, it can be seen that the fish soy sauce of Comparative Example 3 has a considerable unpleasant aroma, and the improvement of the aroma is insufficient. Moreover, although the unpleasant aroma of the fish soy sauce of Comparative Example 4 was improved, the aroma of bonito was strongly felt.
It can also be seen that the characteristic umami that has been altered. On the other hand, it can be seen that the fish soy sauce of the present invention is one in which only the unpleasant aroma is improved without impairing the characteristic aroma and umami of the fish soy sauce.

(Example 5) In the same manner as in Example 3, the fragrance component of dried bonito was extracted in the same manner as in the method of obtaining the fragrant component of dried bonito, and the water-containing alcohol residue of dried bonito was dried (1, dried).
100 g of water, 130 g of bonito oil and 7 ml of smoked liquid (manufactured by Banyu Nutrition Co., Ltd.) were added to 000 g and mixed well.
Heat treatment was performed at 00 ° C. for 60 minutes. And more water 10
0 ml and 3 ml of smoked liquid, add 100 ml with occasional stirring.
The operation of performing a heat treatment at 60 ° C. for 60 minutes was repeated four times to obtain a fragrance liquid having a very excellent bonito-like odor. This scented liquid is used for the Philippine fish soy sauce “Patis” 1
100 ml was added to 0 L, and the mixture was stirred and mixed so as to be uniform, and then the same heating as that for ordinary soy sauce was performed to obtain the fish soy sauce of the present invention. This fish soy sauce is one in which only the unpleasant aroma is improved without impairing the characteristic aroma and umami of "Patis".

(Example 6) Smoked liquid (manufactured by Banyu Nutrition Co., Ltd.)
1ml into 10L of Cambodian fish soy sauce "Takutray"
The mixture was added, stirred and mixed so as to be uniform, and the same heating as in the normal soy sauce was performed to obtain a fish soy sauce of the present invention. This fish soy sauce is one in which only the unpleasant aroma is improved without impairing the characteristic aroma and umami of Takutray.

Example 7 A spice powder sage (Yasuma Co., Ltd.) was added to 10 L of Vietnamese fish soy sauce "Nyocumum".
Add 0 g, stir and mix until uniform, heat at 70 ° C. for 3 minutes with gentle stirring, then cool,
Diatomaceous earth filtration was performed, and the same burning as in normal soy sauce was performed to obtain the fish soy sauce of the present invention. This fish soy sauce is one in which only the unpleasant aroma is improved without impairing the characteristic aroma and umami of "Nyokumum".

Example 8 300 g of dextrin was added to 1,000 ml of the soy sauce of the present invention obtained in the same manner as in Example 1.
Were mixed and dissolved, and then spray-dried using a mobile minor type spray dryer (Denmark, Niro). The processing conditions were a hot air temperature of 140 to 160 ° C., an exhaust air temperature of 85 to 95 ° C., a supply amount of 700 g / hour, and a rotation speed of the atomizer of 1 × 10 ⁴ r. p. 560 g of powdered fish soy sauce was obtained. This powdered fish soy sauce is a powder in which only the unpleasant aroma is improved without impairing the characteristic aroma and umami of fish soy sauce.

[0039]

According to the present invention, fish soy sauce and solid or pasty fish soy sauce having only an unpleasant aroma are easily obtained without impairing the characteristic aroma and umami of fish soy sauce. Can be

Continued on the front page (72) Inventor Hiromi Okabe 339 Noda, Noda City, Chiba Prefecture Kikkoman Corporation (72) Inventor Tadanobu 339 Noda, Noda City, Chiba Prefecture Kikkoman Corporation

Claims (4)

[Claims] 1. A method for producing fish soy sauce, comprising adding a flavor substance or a processed product thereof to fish soy sauce. 2. The method for producing fish soy sauce according to claim 1, wherein the processed substance of the aroma substance is a distillate obtained by distilling soy sauce. 3. The method for producing fish soy sauce according to claim 1, wherein the processed substance of the flavor substance is a flavor liquid obtained from fish knots or dried fish. 4. A method for producing solid or pasty fish soy sauce, comprising adding an aroma substance or a processed product thereof to fish soy sauce, mixing the resultant, and then dehydrating the mixture.