JPS6317673A - Production of seasoning - Google Patents
Production of seasoningInfo
- Publication number
- JPS6317673A JPS6317673A JP61163469A JP16346986A JPS6317673A JP S6317673 A JPS6317673 A JP S6317673A JP 61163469 A JP61163469 A JP 61163469A JP 16346986 A JP16346986 A JP 16346986A JP S6317673 A JPS6317673 A JP S6317673A
- Authority
- JP
- Japan
- Prior art keywords
- seasoning
- salt
- fish
- live fish
- mixture
- 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.)
- Granted
Links
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 29
- 238000004519 manufacturing process Methods 0.000 title claims description 24
- 241000251468 Actinopterygii Species 0.000 claims abstract description 39
- 235000019688 fish Nutrition 0.000 claims abstract description 39
- 239000000203 mixture Substances 0.000 claims abstract description 28
- 150000003839 salts Chemical class 0.000 claims abstract description 17
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 15
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 10
- 239000007788 liquid Substances 0.000 claims abstract description 10
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 235000019512 sardine Nutrition 0.000 claims abstract description 4
- 241000269821 Scombridae Species 0.000 claims abstract description 3
- 241001504592 Trachurus trachurus Species 0.000 claims abstract description 3
- 235000020640 mackerel Nutrition 0.000 claims abstract description 3
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 3
- 241001125046 Sardina pilchardus Species 0.000 claims abstract 2
- 238000000034 method Methods 0.000 claims description 21
- 239000000047 product Substances 0.000 claims description 17
- 238000000855 fermentation Methods 0.000 claims description 16
- 230000004151 fermentation Effects 0.000 claims description 16
- 230000034994 death Effects 0.000 claims description 11
- 238000010438 heat treatment Methods 0.000 claims description 6
- 239000003755 preservative agent Substances 0.000 claims description 6
- 239000004278 EU approved seasoning Substances 0.000 claims description 5
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 4
- 238000004321 preservation Methods 0.000 claims description 4
- 241001247145 Sebastes goodei Species 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 241001149724 Cololabis adocetus Species 0.000 claims description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 2
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 2
- 241000269851 Sarda sarda Species 0.000 claims description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 2
- 239000002537 cosmetic Substances 0.000 claims description 2
- 239000000706 filtrate Substances 0.000 claims description 2
- 239000008103 glucose Substances 0.000 claims description 2
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 2
- 239000004223 monosodium glutamate Substances 0.000 claims description 2
- 235000015067 sauces Nutrition 0.000 claims description 2
- 239000013535 sea water Substances 0.000 claims description 2
- 235000014102 seafood Nutrition 0.000 claims description 2
- 238000003756 stirring Methods 0.000 claims description 2
- 239000000945 filler Substances 0.000 claims 1
- 239000000463 material Substances 0.000 abstract description 7
- 238000010298 pulverizing process Methods 0.000 abstract description 4
- 230000001954 sterilising effect Effects 0.000 abstract description 3
- 240000004160 Capsicum annuum Species 0.000 abstract 3
- 235000007862 Capsicum baccatum Nutrition 0.000 abstract 3
- 239000001728 capsicum frutescens Substances 0.000 abstract 2
- 241000962514 Alosa chrysochloris Species 0.000 abstract 1
- 241000624562 Cololabis saira Species 0.000 abstract 1
- 240000006677 Vicia faba Species 0.000 abstract 1
- 235000010749 Vicia faba Nutrition 0.000 abstract 1
- 235000002098 Vicia faba var. major Nutrition 0.000 abstract 1
- 239000011812 mixed powder Substances 0.000 abstract 1
- 239000000843 powder Substances 0.000 abstract 1
- 235000015170 shellfish Nutrition 0.000 abstract 1
- 210000004369 blood Anatomy 0.000 description 5
- 239000008280 blood Substances 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 235000019645 odor Nutrition 0.000 description 4
- 241000238557 Decapoda Species 0.000 description 3
- AUHDWARTFSKSAC-HEIFUQTGSA-N (2S,3R,4S,5R)-3,4-dihydroxy-5-(hydroxymethyl)-2-(6-oxo-1H-purin-9-yl)oxolane-2-carboxylic acid Chemical compound [C@]1([C@H](O)[C@H](O)[C@@H](CO)O1)(N1C=NC=2C(O)=NC=NC12)C(=O)O AUHDWARTFSKSAC-HEIFUQTGSA-N 0.000 description 2
- 241000555825 Clupeidae Species 0.000 description 2
- 241000238424 Crustacea Species 0.000 description 2
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 2
- GRSZFWQUAKGDAV-UHFFFAOYSA-N Inosinic acid Natural products OC1C(O)C(COP(O)(O)=O)OC1N1C(NC=NC2=O)=C2N=C1 GRSZFWQUAKGDAV-UHFFFAOYSA-N 0.000 description 2
- 230000002378 acidificating effect Effects 0.000 description 2
- 229940024606 amino acid Drugs 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 235000013902 inosinic acid Nutrition 0.000 description 2
- 239000004245 inosinic acid Substances 0.000 description 2
- 229940028843 inosinic acid Drugs 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 229960003080 taurine Drugs 0.000 description 2
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 description 2
- 239000004475 Arginine Substances 0.000 description 1
- 208000035404 Autolysis Diseases 0.000 description 1
- 240000008574 Capsicum frutescens Species 0.000 description 1
- 206010057248 Cell death Diseases 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 239000004471 Glycine Substances 0.000 description 1
- 241000167880 Hirundinidae Species 0.000 description 1
- ONIBWKKTOPOVIA-BYPYZUCNSA-N L-Proline Chemical compound OC(=O)[C@@H]1CCCN1 ONIBWKKTOPOVIA-BYPYZUCNSA-N 0.000 description 1
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 description 1
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 description 1
- LEVWYRKDKASIDU-IMJSIDKUSA-N L-cystine Chemical compound [O-]C(=O)[C@@H]([NH3+])CSSC[C@H]([NH3+])C([O-])=O LEVWYRKDKASIDU-IMJSIDKUSA-N 0.000 description 1
- AGPKZVBTJJNPAG-WHFBIAKZSA-N L-isoleucine Chemical compound CC[C@H](C)[C@H](N)C(O)=O AGPKZVBTJJNPAG-WHFBIAKZSA-N 0.000 description 1
- ROHFNLRQFUQHCH-YFKPBYRVSA-N L-leucine Chemical compound CC(C)C[C@H](N)C(O)=O ROHFNLRQFUQHCH-YFKPBYRVSA-N 0.000 description 1
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 1
- COLNVLDHVKWLRT-QMMMGPOBSA-N L-phenylalanine Chemical compound OC(=O)[C@@H](N)CC1=CC=CC=C1 COLNVLDHVKWLRT-QMMMGPOBSA-N 0.000 description 1
- QIVBCDIJIAJPQS-VIFPVBQESA-N L-tryptophane Chemical compound C1=CC=C2C(C[C@H](N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-VIFPVBQESA-N 0.000 description 1
- OUYCCCASQSFEME-QMMMGPOBSA-N L-tyrosine Chemical compound OC(=O)[C@@H](N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-QMMMGPOBSA-N 0.000 description 1
- KZSNJWFQEVHDMF-BYPYZUCNSA-N L-valine Chemical compound CC(C)[C@H](N)C(O)=O KZSNJWFQEVHDMF-BYPYZUCNSA-N 0.000 description 1
- ROHFNLRQFUQHCH-UHFFFAOYSA-N Leucine Natural products CC(C)CC(N)C(O)=O ROHFNLRQFUQHCH-UHFFFAOYSA-N 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- ONIBWKKTOPOVIA-UHFFFAOYSA-N Proline Natural products OC(=O)C1CCCN1 ONIBWKKTOPOVIA-UHFFFAOYSA-N 0.000 description 1
- MTCFGRXMJLQNBG-UHFFFAOYSA-N Serine Natural products OCC(N)C(O)=O MTCFGRXMJLQNBG-UHFFFAOYSA-N 0.000 description 1
- AYFVYJQAPQTCCC-UHFFFAOYSA-N Threonine Natural products CC(O)C(N)C(O)=O AYFVYJQAPQTCCC-UHFFFAOYSA-N 0.000 description 1
- 239000004473 Threonine Substances 0.000 description 1
- QIVBCDIJIAJPQS-UHFFFAOYSA-N Tryptophan Natural products C1=CC=C2C(CC(N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-UHFFFAOYSA-N 0.000 description 1
- KZSNJWFQEVHDMF-UHFFFAOYSA-N Valine Natural products CC(C)C(N)C(O)=O KZSNJWFQEVHDMF-UHFFFAOYSA-N 0.000 description 1
- 235000004279 alanine Nutrition 0.000 description 1
- 210000000709 aorta Anatomy 0.000 description 1
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 1
- 235000003704 aspartic acid Nutrition 0.000 description 1
- FFBHFFJDDLITSX-UHFFFAOYSA-N benzyl N-[2-hydroxy-4-(3-oxomorpholin-4-yl)phenyl]carbamate Chemical compound OC1=C(NC(=O)OCC2=CC=CC=C2)C=CC(=C1)N1CCOCC1=O FFBHFFJDDLITSX-UHFFFAOYSA-N 0.000 description 1
- OQFSQFPPLPISGP-UHFFFAOYSA-N beta-carboxyaspartic acid Natural products OC(=O)C(N)C(C(O)=O)C(O)=O OQFSQFPPLPISGP-UHFFFAOYSA-N 0.000 description 1
- 210000000601 blood cell Anatomy 0.000 description 1
- 239000004067 bulking agent Substances 0.000 description 1
- 229960003067 cystine Drugs 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013611 frozen food Nutrition 0.000 description 1
- ZDXPYRJPNDTMRX-UHFFFAOYSA-N glutamine Natural products OC(=O)C(N)CCC(N)=O ZDXPYRJPNDTMRX-UHFFFAOYSA-N 0.000 description 1
- HNDVDQJCIGZPNO-UHFFFAOYSA-N histidine Natural products OC(=O)C(N)CC1=CN=CN1 HNDVDQJCIGZPNO-UHFFFAOYSA-N 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- AGPKZVBTJJNPAG-UHFFFAOYSA-N isoleucine Natural products CCC(C)C(N)C(O)=O AGPKZVBTJJNPAG-UHFFFAOYSA-N 0.000 description 1
- 229960000310 isoleucine Drugs 0.000 description 1
- 229930182817 methionine Natural products 0.000 description 1
- COLNVLDHVKWLRT-UHFFFAOYSA-N phenylalanine Natural products OC(=O)C(N)CC1=CC=CC=C1 COLNVLDHVKWLRT-UHFFFAOYSA-N 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- -1 residue Substances 0.000 description 1
- 230000028043 self proteolysis Effects 0.000 description 1
- 230000035943 smell Effects 0.000 description 1
- OUYCCCASQSFEME-UHFFFAOYSA-N tyrosine Natural products OC(=O)C(N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-UHFFFAOYSA-N 0.000 description 1
- 239000004474 valine Substances 0.000 description 1
Landscapes
- Seasonings (AREA)
Abstract
Description
【発明の詳細な説明】
「産業上の利用分野」
本発明は活魚を基礎材料として製造した調味料の製造方
法に関する。DETAILED DESCRIPTION OF THE INVENTION "Field of Industrial Application" The present invention relates to a method for producing seasonings using live fish as a basic material.
［従来の技術］
従来、本出願人より海老、カニ等の甲殻類を基礎材料と
して製造される調味料の製造方法の発明がなされ商品化
されているが、この調味料の製造方法は海老やカニ等の
甲殻類を基礎材料として使用するため、多量の基礎材料
の入手が難しく、かつコスト高となる欠点があった。[Prior Art] Previously, the present applicant has invented and commercialized a method for producing seasonings using crustaceans such as shrimp and crabs as basic ingredients. Since crustaceans such as crabs are used as the basic material, it is difficult to obtain large amounts of basic materials and the cost is high.
「本発明の目的」
本発明は以上のような従来の欠点に鑑み、多量の基礎材
料の入手が容易で、安価に製造することができるととも
に、調味料以外の部分を飼料や油として利用することの
できる調味料の製造方法を得るにある。``Object of the present invention'' In view of the above-mentioned drawbacks of the conventional technology, the present invention enables easy acquisition of large quantities of basic materials, enables inexpensive production, and utilizes parts other than seasonings as feed and oil. The purpose of the present invention is to obtain a method for producing a seasoning that can be used as a seasoning.
「本発明の目的を達成するための手段」本発明は活魚に
鮮度保持剤を飲ませて死亡させ゛る活魚死亡工程と、こ
の活魚死亡工程を経たものを粉砕し粉砕物をＩ造する粉
砕工程と、この粉砕工程で製造された粉砕物に所定量の
紅塩を混合させて混合物を作る混合物製造工程と、この
混合物製造工程で製造された混合物を熟成して醗酵させ
る１Ｉｌｅ工程と、この醗酵工程でできたものを加熱殺
菌して調味料となるものを取出す加工工程とを含むこと
を特徴としている。"Means for Achieving the Object of the Invention" The present invention consists of a live fish death process in which live fish are killed by giving them a freshness-preserving agent, and a pulverization process in which the live fish that have undergone this live fish death process are crushed to produce a crushed product. a mixture production process in which a predetermined amount of red salt is mixed with the pulverized product produced in this pulverization process to produce a mixture; a 1Ile process in which the mixture produced in this mixture production process is aged and fermented; It is characterized by including a processing step of heating and sterilizing the product made in the process and extracting the product that will be used as a seasoning.
「本発明の実施例」
以下、図面に示す実施例により、本発明の詳細な説明す
る。"Embodiments of the present invention" The present invention will be described in detail below with reference to embodiments shown in the drawings.
第１図の実施例において、１は活魚２に鮮度保持剤３を
飲ませて死亡させる活魚死亡工程で、この活魚死亡工程
１で使用される活魚２はイワシ、アジ、サバ、カツオ、
マグロ、サンマ等の比較的安価で多量にとれるものが使
用される。In the embodiment shown in FIG. 1, 1 is a live fish death process in which live fish 2 are killed by giving them a freshness preservation agent 3, and the live fish 2 used in this live fish death process 1 include sardines, horse mackerel, mackerel, bonito, etc.
Relatively inexpensive and abundant fish such as tuna and saury are used.
また、鮮度保持剤３は魚介煮汁と唐辛子とを約９対１の
割合にしたものに、約１２％以上の食塩を加えて醗酵原
料を作り、このｗＪ酵原料を醗酵させてｗＪ酵剤を作り
、このＰＩＪ酵剤を加熱分離して取出した液に少なくと
もクエン酸を加えて作ったもの（特公昭６０−４８１３
２号）が使用されるが、この鮮度保持剤３はそのまま使
用されるものではなく、海水に０．２〜０．３％混合さ
れてＰＨが６．６以下になった処理液４として使用され
る。In addition, freshness preservation agent 3 is made by adding about 12% or more salt to a mixture of seafood broth and chili pepper in a ratio of about 9:1 to make a fermentation raw material, and fermenting this wJ fermentation raw material to make a wJ fermentation agent. PIJ fermentation agent is heated and separated, and at least citric acid is added to the liquid taken out (Japanese Patent Publication No. 60-4813).
No. 2) is used, but this freshness preservation agent 3 is not used as is, but is used as a treatment liquid 4 that is mixed with seawater at 0.2 to 0.3% and has a pH of 6.6 or less. be done.
すなわち、鮮度保持剤３が含まれた処理液４中に生きた
魚を投入することにより、魚が処理液４を飲込み、血液
中に入って血液を急速に酸性にして、血球と血球とを結
合させて毛細血管中の血液が大動脈に集まり死亡する。That is, by putting a live fish into the treatment liquid 4 containing the freshness-preserving agent 3, the fish swallows the treatment liquid 4, enters the blood, rapidly makes the blood acidic, and the blood cells are separated from each other. The blood in the capillaries collects in the aorta and death occurs.
血液が酸性となると血液中の酵素の活性がなくなり、臭
気およびアミノ酸の自己消化が止まる。When the blood becomes acidic, the activity of enzymes in the blood disappears, and the autolysis of odors and amino acids stops.
５は前記活魚死亡工程１を経て死亡した魚６をミキサー
等によって粉砕して粉砕物７を製造する粉砕工程である
。5 is a pulverization step in which the dead fish 6 that has passed through the live fish death step 1 is pulverized using a mixer or the like to produce a pulverized product 7.
８は前記粉砕物７を所定間、例えば１２〜２０％の紅塩
９を混合して混合物１０を作る混合物製造工程で、この
混合物製造工程８で使用される紅塩は約８１％の化粧塩
（ＲＣ−ＳＳ−３ＡＬＴサトウ食品株式会社）と、約４
％のクエン酸と、約１１％の豆板醤あるいは氾状のトウ
ガラシ液とを混合したもの、あるいはこれらに砂糖、グ
ルタミン酸ナトリウム、葡萄糖等を増量剤として加えた
ものが使用される。8 is a mixture manufacturing step in which a mixture 10 is prepared by mixing the pulverized product 7 for a predetermined period with, for example, 12 to 20% red salt 9; the red salt used in this mixture manufacturing step 8 is about 81% cosmetic salt (RC -SS-3ALT Sato Foods Co., Ltd.) and approx.
% of citric acid and about 11% of bean sauce or hot pepper liquid, or a mixture of these with sugar, monosodium glutamate, glucose, etc. added as a bulking agent is used.
１１は前記混合物１０を熟成して醗酵させる８Ｉ酵工程
で、この醗酵工程１１は温度が３０℃前後で、−口に３
〜４回の空気攪拌を行ないながら約１０日間程行ない、
濾液、残渣、油分と分ｍする状態になるまで行なう。11 is an 8I fermentation step in which the mixture 10 is aged and fermented; in this fermentation step 11, the temperature is around 30°C, and
This was carried out for about 10 days while stirring the air 4 times.
Continue until the filtrate, residue, and oil are separated.
この時、魚臭や酸化臭は起きず、ＰＨも移動することは
ない。At this time, no fish odor or oxidation odor occurs, and no pH change occurs.
１２は前記醗酵工程１１を経たものを加熱殺菌して約５
０〜６０％ノ調味料（′ａ液）１３、約４０〜４５％ノ
飼料（残渣）１４と、約５％の油分１５とに分離して取
出す加工工程で、この加工工程１２は９０〜１００℃に
所定時間加熱する加熱工程１Ｇと、この加熱工程１６を
経たものを濾過して調味料１３、飼料１４、油分１５と
に分離する濾過工程１７とからなっている。12 is obtained by heating and sterilizing the fermentation process 11 to obtain approximately 5
This processing step 12 separates and extracts 0 to 60% seasoning (a liquid) 13, approximately 40 to 45% feed (residue) 14, and approximately 5% oil 15. It consists of a heating step 1G in which the food is heated to 100° C. for a predetermined time, and a filtration step 17 in which the product that has passed through the heating step 16 is filtered and separated into seasoning 13, feed 14, and oil 15.
なお前記方法でイワシを基礎材料として製造された調味
料１３は財団法人日本冷凍食品検査協会の検査では糖度
が２〜５％、タウリンｇ／１００ｍが０．２５、イノシ
ン酸η／１００ｍが８．７、アミノ酸組成（ｇ／１００
７）％はイソロイシン０，４４、ロイシン０．７９、リ
ジン０．８３、メチオニン０，３３、シスチン０．１１
、フェニルアラニン０，４９、チロシン０，２９、スレ
オニン０，４１、トリプトファン０，０６、バリン０．
５２、アルギニン０，４８、ヒスチジン０，４２、アラ
ニン０，５７、アスパラギン酸０．４７、グルタミンＭ
１，３２、グリシン０．２３、プロリン０，１５、セリ
ン０，４１であった。In addition, seasoning 13 produced using sardines as a basic material by the method described above was tested by the Japan Frozen Food Inspection Association to have a sugar content of 2 to 5%, a taurine g/100m of 0.25, and an inosinic acid η/100m of 8. 7. Amino acid composition (g/100
7)% isoleucine 0.44, leucine 0.79, lysine 0.83, methionine 0.33, cystine 0.11
, phenylalanine 0.49, tyrosine 0.29, threonine 0.41, tryptophan 0.06, valine 0.
52, arginine 0.48, histidine 0.42, alanine 0.57, aspartic acid 0.47, glutamine M
1,32, glycine 0.23, proline 0,15, and serine 0,41.
また、油分１５の中にはＥＰＡがｉｏｏ ｇ中１９．６
３含まれ、酸化度は１２度であった。In addition, the oil content 15 contains EPA, which is 19.6 ioo g.
3, and the degree of oxidation was 12 degrees.
「本発明の効果」
以上の説明から明らかなように、本発明にあっては次に
列挙する効果がある。"Effects of the Present Invention" As is clear from the above description, the present invention has the following effects.
（１）活魚に鮮度保持剤を飲ませて死亡さＶる活魚死亡
工程と、この活魚死亡工程を経たものを粉砕して粉砕物
を製造する粉砕工程と、この粉砕工程で製造された粉砕
物に所定間の紅塩を混合させて混合物を作る混合物製造
工程と、この混合物製造工程で製造された混合物を熟成
して醗酵させろ、醗酵工程と、このＩＩＩ酵工程ででき
たものを加熱殺菌して調味料となるものを取出す加工工
程とで製造するので、多量に入手することのできる活魚
を基礎材料として用いることができるので、安定した製
造が可能で、安価に製造することができる。(1) A live fish death process in which live fish are killed by giving them a freshness-preserving agent; a crushing process in which the live fish that has passed through the live fish death process are crushed to produce a pulverized product; and a pulverized product manufactured in this crushing process. A mixture production process in which a mixture is prepared by mixing red salt for a predetermined period of time, and the mixture produced in this mixture production process is aged and fermented. Since it is manufactured through a processing step that extracts the seasoning, it is possible to use live fish, which can be obtained in large quantities, as the basic material, so it can be manufactured stably and at low cost.
（２）前記（１）によって、製造に難しい処理工程を含
んでいないので、容易に実施することができる。(2) According to (1) above, the manufacturing process does not include difficult processing steps, so it can be easily implemented.
（３）できた調味料は ◎ 色素の変化がない。(3) The finished seasoning is ◎ No change in pigment.
◎ 味の変化がない。◎ No change in taste.
Ｏタウリンの含有料が多いので、甘味が太きい。Because it contains a lot of O-taurine, it has a strong sweetness.
◎ 香りが良い。◎ It smells good.
◎ 酸化しない。◎ Does not oxidize.
◎ 天然イノシン酸が消滅することがない。◎ Natural inosinic acid does not disappear.
したがって、熱を加える料理に用いても調味料効果を十
分に発揮させることができる。Therefore, even when used in dishes that require heat, the seasoning effect can be fully exhibited.
（４）前記（１）によって、魚臭がない。(4) Due to (1) above, there is no fishy odor.
（５）調味料の外に飼料、油が取れ、経済的である。(5) In addition to seasonings, feed and oil can be removed, making it economical.
第１図は本発明の一実施例を示す工程図である。
に活魚死亡工程、 ２：活魚、
３：鮮度保持剤、 ４：処理液、
５：粉砕工程、 ６：死亡した魚、７：粉砕物、
８：混合物製造工程、９：紅塩、
１０：混合物、１１：醗酵工程、 １２：加工
工程、１３：調味料、 １４：飼料、１５：油
、 １６：加熱工程、１７：濾過工程。
第１図FIG. 1 is a process diagram showing an embodiment of the present invention. live fish death process, 2: live fish, 3: freshness preserving agent, 4: treatment liquid, 5: crushing process, 6: dead fish, 7: crushed product,
8: Mixture manufacturing process, 9: Red salt,
10: Mixture, 11: Fermentation process, 12: Processing process, 13: Seasoning, 14: Feed, 15: Oil, 16: Heating process, 17: Filtration process. Figure 1
Claims (1)
程と、この活魚死亡工程を経たものを粉砕して粉砕物を
製造する粉砕工程と、この粉砕工程で製造された粉砕物
に所定量の紅塩を混合させて混合物を作る混合物製造工
程と、この混合物製造工程で製造された混合物を熟成し
て醗酵させる醗酵工程と、この醗酵工程でできたものを
加熱殺菌して調味料となるものを取出す加工工程とを含
むことを特徴とする調味料の製造方法。 ２）鮮度保持剤は魚介煮汁と唐辛子とを約９対１の割合
にしたものに約１２％以上の食塩を加えて醗酵原料を作
り、この醗酵原料を醗酵させて醗酵剤を作り、この醗酵
剤を加熱分離して取出した液に少なくともクエン酸を加
えて作ったものであることを特徴とする特許請求の範囲
第１項記載の調味料の製造方法。 ３）活魚はイワシ、アジ、サバ、カツオ、マグロ、サン
マ等であることを特徴とする特許請求の範囲第１項また
は第２項記載の調味料の製造方法。 ４）活魚死亡工程は海水に０．２〜０．３％の鮮度保持
剤が混合され、ＰＨが６．６以下となった処理液中に活
魚を入れて死亡させることを特徴とする特許請求の範囲
１項ないし第３項いずれかに記載の調味料の製造方法。 ５）混合物製造工程は粉砕物に１２〜２０％の紅塩を混
合して製造することを特徴とする特許請求の範囲第１項
ないし第４項いずれかに記載の調味料の製造方法。 ６）紅塩は約８１％の化粧塩（ＲＣ−ＳＳ−ＳＡＬＴサ
トウ食品株式会社）と、約４％のクエン酸と、約１１％
の豆板醤あるいは氾状のトウガラシ液とを混合したもの
、あるいはこれらに砂糖、グルタミン酸ナトリウム、葡
萄糖等を増量剤として加えたものであることを特徴とす
る特許請求の範囲第１項ないし第５項いずれかに記載の
調味料の製造方法。 ７）醗酵工程は３０℃前後の温度で一日に３〜４回の空
気攪拌を行ないながら約１０日間程行なうことを特徴と
する特許請求の範囲第１項ないし第６項いずれかに記載
の調味料の製造方法。 ８）加工工程は醗酵工程を経たものを９０〜１００℃で
所定時間加熱した後、濾液（調味料）、残渣、油分とに
分解する濾過工程を行なうことを特徴とする特許請求の
範囲第１項ないし第７項いずれかに記載の調味料の製造
方法。[Scope of Claims] 1) A live fish death process in which live fish are killed by giving them a freshness-preserving agent; a crushing process in which the live fish that has passed through this live fish death process are crushed to produce a crushed product; There is a mixture production process in which a predetermined amount of red salt is mixed with the crushed product, a fermentation process in which the mixture produced in this mixture production process is aged and fermented, and a product made in this fermentation process is heat sterilized. A method for producing a seasoning, the method comprising the step of: extracting a seasoning from the raw material. 2) The freshness preservation agent is made by adding about 12% or more salt to a mixture of seafood broth and chili pepper in a ratio of about 9:1 to make a fermentation raw material, fermenting this fermentation raw material to make a fermentation agent, and using this fermentation agent. 2. The method for producing a seasoning according to claim 1, wherein the seasoning is prepared by adding at least citric acid to a liquid obtained by heating and separating the seasoning. 3) The method for producing a seasoning according to claim 1 or 2, wherein the live fish is sardine, horse mackerel, mackerel, bonito, tuna, saury, etc. 4) A patent claim characterized in that the live fish killing process involves placing live fish in a treatment solution in which 0.2 to 0.3% of a freshness-preserving agent is mixed with seawater and whose pH is 6.6 or less to kill the live fish. A method for producing a seasoning according to any one of items 1 to 3. 5) The method for producing a seasoning according to any one of claims 1 to 4, wherein the mixture production step involves mixing 12 to 20% of red salt to the pulverized product. 6) Red salt is about 81% cosmetic salt (RC-SS-SALT Sato Foods Co., Ltd.), about 4% citric acid, and about 11%
Claims 1 to 5 are characterized in that the product is a mixture of bean sauce or a flooded chili pepper liquid, or a product to which sugar, monosodium glutamate, glucose, etc. are added as a filler. A method for producing the seasoning according to any one of the above. 7) The fermentation process according to any one of claims 1 to 6, characterized in that the fermentation process is carried out at a temperature of around 30°C for about 10 days with air stirring 3 to 4 times a day. Method of manufacturing seasonings. 8) The processing step is to heat the fermented product at 90 to 100°C for a predetermined time, and then perform a filtration step to decompose it into filtrate (seasoning), residue, and oil. A method for producing a seasoning according to any one of Items 7 to 7.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61163469A JPS6317673A (en) | 1986-07-11 | 1986-07-11 | Production of seasoning |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61163469A JPS6317673A (en) | 1986-07-11 | 1986-07-11 | Production of seasoning |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6317673A true JPS6317673A (en) | 1988-01-25 |
| JPS6347437B2 JPS6347437B2 (en) | 1988-09-21 |
Family
ID=15774463
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61163469A Granted JPS6317673A (en) | 1986-07-11 | 1986-07-11 | Production of seasoning |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6317673A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5190784A (en) * | 1991-12-11 | 1993-03-02 | Alfredo Cirello | Method for making salmon and crawfish flavoring compositions |
| CN103169057A (en) * | 2013-04-16 | 2013-06-26 | 四川金宫川派味业有限公司 | Spicy tender fish seasoning and preparation method of seasoning |
-
1986
- 1986-07-11 JP JP61163469A patent/JPS6317673A/en active Granted
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5190784A (en) * | 1991-12-11 | 1993-03-02 | Alfredo Cirello | Method for making salmon and crawfish flavoring compositions |
| CN103169057A (en) * | 2013-04-16 | 2013-06-26 | 四川金宫川派味业有限公司 | Spicy tender fish seasoning and preparation method of seasoning |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6347437B2 (en) | 1988-09-21 |
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