JPWO2008120598A1 - Method for producing fish soy sauce with reduced fish odor and improved flavor - Google Patents

Abstract

An object of this invention is to provide the manufacturing method of the fish soy sauce which reduced the characteristic fish odor in the fish soy sauce. The present invention relates to a method for producing fish soy sauce, characterized in that fish soy sauce is produced by adding steamed sweet potatoes, steamed sweet potatoes and molasses, salmon and salt to fish and shellfish, and fish produced by this method The present invention relates to a soy sauce and a seasoning containing fish soy containing this fish soy sauce.

Description

  The present invention relates to a method for producing fish soy sauce with reduced fish odor.

  Fish soy sauce is produced by adding a large amount of salt to seafood to prevent its spoilage and degrading proteins in seafood to low molecular weight peptides or amino acids by the action of self-digesting enzymes, etc. . As examples of fish soy sauce, “Shotsuru” made from oysters and potatoes, “Kaki soy sauce” made from shellfish, “Hamaguri soy sauce” and the like are generally known.

  However, these fish soy sauces have a rich umami due to the self-digested products of these raw fish and shellfish, but are accompanied by a unique fishy odor caused by the fish and shellfish.

Then, various methods are proposed about the manufacturing method of the fish soy sauce which reduces the fish odor in fish soy sauce. For example, a method for producing fish soy sauce using freshwater fish as a main raw material (see Patent Document 1), a method for producing fish soy sauce using krill as a raw material (see Patent Document 2), and okara for the raw material for fish soy sauce Method of adding (see Patent Document 3), method of adding trehalose and / or maltitol to fish soy sauce (see Patent Document 4), method of adding yeast extract to fish soy sauce (see Patent Document 5) , A method of adding a fermented seasoning liquid and alcoholic beverages obtained by fermenting cereals (brown rice, red rice, black rice, hadaka oats, mochiawa, mochiki, mackerel, barley), seaweeds, vegetables, fruits, etc. to fish soy sauce ( Patent Document 6).
JP 2003-199523 JP 2000-295971 JP-A-2-117363 Japanese Patent Laid-Open No. 11-308983 JP-A-10-271975 JP 2005-102704 A

  The subject of this invention is providing the manufacturing method of the fish soy sauce which reduced the characteristic fish odor in the fish soy sauce.

  The present invention includes the following inventions.

(1) A method for producing fish soy sauce, wherein fermentation is carried out using a mixture of seafood, steamed sweet potato, salmon and salt as raw materials.

(2) A method for producing fish soy sauce characterized by performing fermentation using a mixture containing seafood, molasses, steamed sweet potato, salmon and salt as raw materials.

(3) The method for producing fish soy sauce according to (1) or (2), wherein the addition amount of steamed sweet potato is 5 to 20% (w / w) with respect to seafood.

(4) The method for producing fish soy sauce according to any one of (1) to (3), wherein steamed sweet potato or steamed sweet potato and waste molasses are added at the time of preparation.

(5) The method for producing fish soy sauce according to (4), wherein the amount of molasses added is 5 to 20% (w / w) with respect to seafood.

(6) Fish soy produced by the production method described in any one of (1) to (5).

(7) A seasoning containing the fish soy sauce described in (6).

  According to the present invention, by adding steamed sweet potato or steamed sweet potato and waste molasses to the raw material of fish soy sauce, the amount of TMA and TMAO is reduced, and the fish odor peculiar to fish soy sauce is enhanced while enhancing the mellowness and taste of fish soy sauce The thickness could be reduced.

  This specification includes the contents described in the specification and / or drawings of Japanese Patent Application No. 2007-94775, which is the basis of the priority of the present application.

  Hereinafter, the method for producing fish soy sauce with reduced fish odor according to the present invention will be described in detail.

  Fish soy sauce with reduced fish odor according to the present invention is obtained by inoculating and culturing koji mold (Bioc Co., Ltd., Super Ichipura) on steamed soybeans and roasted wheat flour. It is manufactured by mixing steamed sweet potato and salt water, fermenting and aging, and then heating and filtering with a cloth bag.

  The seafood used as a raw material in the present invention is not particularly limited as long as it contains a seafood protein, but preferably, fresh seafood, fish itself, fillets, canned fish, etc. Processing residues (including internal organs, corals, midbones, heads, etc.), residuals from which internal organs and corals have been removed, and seafood skulls, bones, etc. are used. The fish species may be any fish or shellfish commonly used as a raw material for fish soy sauce, such as flying fish, tuna, yellowfin, sandfish, grouper, mackerel, herring, squid, etc. As the seafood, it is preferable to use a steamed product.

  As the molasses, a syrup-like sugar solution remaining when crystallization is performed in a process for producing sugar from sugarcane, beet or the like, that is, a by-product obtained in the sugar production process is used. The amount of molasses added is 5 to 20% (w / w) based on the raw fish and shellfish.

  Moreover, red sweet potato etc. are used as a sweet potato used for this invention. As the steamed sweet potato, the sweet potato is preferably sliced (1cm square, thickness 1mm) and steamed in a retort (high temperature and high pressure kettle) at 105-110 ° C for 15 minutes, and then used as a mash Is done. The amount of steamed sweet potato added is 5 to 20% (w / w) with respect to the raw fish and shellfish. Steamed sweet potatoes and / or molasses are added when the raw materials are charged.

The koji used in the present invention is typically soy sauce koji or miso, and soy sauce koji is particularly preferred. The soy sauce cake is obtained, for example, by inoculating koji molds such as Aspergillus oryzae and Aspergillus soya into steamed and roasted soybeans or wheat and making them. The amount of salmon added is not particularly limited, but is preferably 10 to 50% (w / w), more preferably 20 to 30% (w / w) with respect to the seafood used. It is particularly preferably 25% (w / w).
Salt is preferably used as the saline. Although the density | concentration of the salt with respect to water is not specifically limited, It is preferable that it is 5-25% (w / w), and 10-15% (w / w) is more preferable. Moreover, when the volume of water is used as a reference, the amount of sodium chloride added is preferably 5 to 25% (w / v), more preferably 10 to 15% (w / v). The addition amount of the saline is preferably 0.5 to 2 times the amount (V / W), more preferably 1 to 1.5 times the amount (V / W) of the remaining weight.

  The order of the preparation of seafood, steamed sweet potato, mixture containing salmon and salt, or the mixture of seafood, molasses, steamed sweet potato, salmon and salt is not particularly limited. It is preferable to add at the end. Moreover, when adding salt as a salt solution, it is preferable to use a salt solution having a temperature of 35 to 40 ° C. For example, salt water is added to seafood, and then steamed sweet potatoes and, if necessary, waste molasses are added, stirred, and finally added with strawberries and stirred again. A mixture is thus prepared. Fermentation of the obtained mixture is preferably performed in a temperature range of 28 ° C. to 35 ° C., and is preferably performed over a period of 14 days to 1 month.

  In the examples, fermentation and aging were performed for 2 weeks, but the period is not particularly limited. Although the heating was performed at 85 ° C. for 15 minutes, the temperature and time are not particularly limited.

  In the present invention, by adding steamed sweet potato and / or molasses, the mechanism of action of reducing the fishy odor of fish soy sauce is based on the following experimental results, the sugar contained in the steamed sweet potato added is the fermentation process It is confirmed that the organic acid is increased when fermenting and ripening when alcohol is produced (see Experimental Example (1)), and the fishy odor is masked by this alcohol, and steamed sweet potato is added. Therefore, it is assumed that neutralization and decomposition of fish odor with organic acids was performed. This is confirmed by the decrease in the amount of trimethylamine (TMA) and trimethylamine oxide (TMAO), which are known as the main chemical components of fish odor, in fish soy sauce with added molasses and steamed sweet potatoes. (See Experimental Example (2)). Moreover, it was confirmed that the mellowness and umami taste in the fish soy sauce are not only affected but enhanced, except for the flying fish soy sauce (see Experimental Example (3)).

  Next, the fish soy sauce-containing seasoning of the present invention comprises fish soy sauce and dashi juice, spices, sweet saccharides, vinegar, acidulants, alcoholic beverages, other seasonings, etc. And adjusted by a method according to the usual seasoning production method.

  Dashi soup can be used for normal fish buns, such as bonito, soda bun, bonito, bonito, etc. It is a normal dashi juice obtained by extraction with alcohol or the like, and one or more are used.

  If necessary, seaweeds such as kombu and mushrooms such as shiitake mushrooms are used. Moreover, various extracts, such as a seafood extract, a yeast extract, a beef extract, a vegetable extract, are also used as needed.

  Examples of spices include garlic, onion, oregano, thyme, sage, ginger, red pepper, pepper, allspice, clove, nutmeg, cardamom and the like, and one or more are used.

  Sweet saccharides may be those used in normal seasonings, such as sugar, maltose, sugar addition, liquid sugar, glucose, starch syrup, dextrin, and sugar alcohols such as sorbitol and maltitol, etc. In addition, mirin, sake-containing sweet seasonings and the like are also preferably used, and sweeteners such as glycyrrhizin, stevioside, aspartame are also used as necessary, and one or more of these sweet sugars and sweets are used.

  In addition, if necessary, amino acid seasonings such as protein hydrolyzate, sodium chloride, glycine and sodium glutamate, nucleic acid seasonings such as sodium inosinate and sodium guanylate, and sweet seasonings such as sodium succinate are mentioned. Species or two or more are used.

  In addition, one or more acidulants such as vinegar, fruit juice, citric acid, malic acid, tartaric acid, lactic acid, and acetic acid are used as necessary.

  Moreover, 1 type, or 2 or more types of raw materials, such as sake, wine liquors, fermented seasonings, edible oils, such as rapeseed oil, sesame oil, various gums, an emulsifier, a fragrance | flavor, a coloring agent, are used as needed.

  The fish soy sauce-containing seasoning of the present invention is prepared by mixing the fish soy sauce of the present invention produced by the above method with the above-mentioned other raw materials and subjecting it to sterilization (for example, heat sterilization at 80 ° C. for 10 minutes, etc.). Is obtained.

  The fish soy sauce-containing seasoning of the present invention has a preferred flavor in which the fish odor is reduced and the aroma of dashi soup and the aroma of spices are conspicuous. It also has a sour taste due to the organic acid produced from sweet potato.

(Experimental example)
Preparation of flying fish soy sauce, yellowfin tuna fish soy sauce, yellowfin tuna fish soy sauce and sardine fish soy sauce with or without steamed sweet potato and / or waste molasses according to the method shown in the Examples, changes in acidity of these fish soy sauce, alcohol Sensory tests were conducted on the amount of change, the amount of TMA and the amount of TMAO, and fish odor, mellowness, and umami.

(1) Acidity and alcohol content <Method>
The amount of alcohol is measured by a distillation method (reference: Kazuo Higashi; brewing analysis “Fermentation and Brewing I”, Mitsutoshi, Tokyo, 2002, 313-382). Acidity I and titration acidity (acidity I / acidity II) are standard soy sauce. It was measured according to the analysis method (reference: Kazuo Higashi; brewing analysis “Fermentation and Brewing I”, Koso, Tokyo, 2002, 313-382).

* 1 In the case of milletfish and sandfish, the whole fish was used, not the residue.

* 2 Acidity I represents the amount of acidic amino acids and organic acids.

* 3 Acidity II represents the amount of neutral amino acids and basic amino acids.

* 4 Titration acidity is the sum of acidity I and acidity II.

  From the results of Table 1, it can be seen that with the addition of sweet potato and / or molasses, the percentage of acidity I to acidity II increased, and the production of the amount of organic acid during fermentation increased. In addition, the amount of alcohol produced is also higher than that of the control (no addition of sweet potato and molasses).

(2) Amount of TMA and Amount of TMAO <Method>
TMAO and TMA were quantified by the microdiffusion method (Aquatic Product Chemistry / Food Science Experiments (edited by Tsuneyuki Saito, Hitoshi Uchiyama, Shigeru Umemoto, Toshiharu Kawabata), Hoshiseisha Koseikaku, edition p281-286).

* In the case of millet and sardine, the whole fish was used, not the residue.

  From the results in Table 2, it can be seen that the amount of TMA and / or TMAO is reduced in fish soy sauce to which waste molasses and / or steamed sweet potatoes are added.

(3) Sensory test results <Method>
“Fish smell”, “mellowness”, “umami” and “soy sauce flavor” were used as evaluation items. The evaluation method is a five-level evaluation method with 1 being the weakest and 5 being the strongest, and the lower the score, the panelists are 5 in the 20s, 4 in the 20s, and in the 40s A total of 10 people, one male.

* In the case of millet and sardine, the whole fish was used, not the residue.

  From the results in Table 3, the fish soy sauce with added molasses and / or steamed sweet potato has the same or enhanced “mellowness”, “soy sauce flavor”, and “taste” as compared to the additive-free fish. It can be seen that the “odor” has been reduced (except for the sardine).

  Next, based on an Example, this invention is demonstrated concretely. However, the technical scope of the present invention is not limited to these examples.

Example 1
1) Fish raw materials and fish species Residues from which flying fish and yellowfin tuna's internal organs and sharks were removed were used. The “residue” used in this experiment consists of the head, middle bones, and chest ribs.

2) Preparation of koji To make koji, first dipped dried soybeans (commercially available) in water twice the volume of soybeans for 1 day, and then steamed at 105-110 ° C for 75 minutes in a high-temperature high-pressure kettle. Went. Next, stir-fry 0.03% (w / w) of Aspergillus oryzae (Bioc Co., Ltd., Super Ichipuru) and wheat flour (commercially available) with the same weight as soybeans until the surface becomes light brown. Mixed. After mixing, the mixture was allowed to stand in the incubator at 32 ° C. until 12 hours, 28 ° C. from 12 hours to 18 hours, and 26 ° C. after 18 hours until the koji molds adhered to the soybeans.

3) Pre-treatment of sweet potatoes 5-20% (w / w) of sweet potato (red satsuma) slices (1cm square, 1cm thickness) with fish retort (high-temperature high-pressure kettle) at 105-110 ° C 15 Steamed for a minute. Then, it was made into a mash.

4) Preparation, burning, and filtration Preparation was performed according to the short-term manufacturing method of the National Institute of Agricultural Research, Niigata Prefecture. The residue of yellowfin tuna was pulverized to a size of 5 cm x 5 cm and then steamed for 15 minutes in a high-temperature high-pressure kettle at 105-110 ° C. Next, 25% (w / w) salmon, 20% (w / w) molasses, equal volume (v / w) of 40 ° C salt solution with 15% salt, 10% (w / w) steamed sweet potato was added and mixed. After mixing, the mixture was placed in an incubator set at 35 ° C. and fermented and aged for 2 weeks with stirring once a day. After fermentation and aging, it was fired for 15 minutes in a 85 ° C water bath and filtered with a cloth bag to obtain yellowfin tuna fish soy sauce with yellowfin tuna as a raw material. The above “sample” refers to the residue.

(Example 2)
A millet fish soy sauce with reduced fish odor was obtained in the same manner as in Example 1 except that the body of the fish was used as a raw material for seafood, and steamed sweet potatoes and molasses were added.

(Example 3)
When yellowfin tuna and yellowfin were used as raw materials, fish soy sauce with reduced fish odor was obtained (Table 3), and sensory evaluation was performed to determine how it differs from the case of using starch in terms of taste.

1) Fish raw materials and fish species Residues from which flying fish's internal organs and sharks were removed were used.

2) Preparation of soot Performed in the same manner as in Example 1.

3) Sweet potato pretreatment The same process as in Example 1 was performed.

4) Preparation / Fire / Filtration In the same manner as in Example 1, preparation was performed according to the short-term production method. The residue of flying fish was pulverized to a size of 5 cm x 5 cm, and then steamed for 15 minutes in a high-temperature high-pressure kettle at 105-110 ° C. Next, 25% (w / w) salmon, 10-20% (w / w) molasses, equivalent to the sample (v / w) 40% salt at 15% salt Water, 10% (w / w) steamed sweet potato, 10% (w / w) potato starch (made by Katayama Chemical), or 10% (w / w) soluble starch (made by Nacalai Tesque) Added and mixed. Table 4 shows the composition of each test section. Fermentation / ripening, burning, and filtration were performed in the same manner as in Example 1.

5) Sensory evaluation As evaluation items, “mellowness”, “umami”, “soy sauce flavor” and “koku” were used. The evaluation method is a five-level evaluation method, with 1 being the weakest and 5 being the strongest. The panel will be scored as low as it feels weak, and the panel will be 3 males in the 20s, 1 female in the 20s, and 40s. We went with 5 men, 1 male.

result

6) Yield of fish soy sauce after filtration The weight of fish soy sauce was measured after filtration through a cloth bag.

Results The difference between the molasses added group and the molasses / sweet potato added group is 0.2 points or more in the items “Morayaka”, “Soy sauce flavor”, “Umami”, “Koku”. In terms of items, the molasses / sweet potato addition group was superior to the molasses addition group. In addition, compared to the molasses / potato starch added group and the molasses / soluble starch added group, the molasses / sweet potato added group was 0. 6-1.0 points were won, and the point that taste improved by adding steamed sweet potato and fermenting was also recognized.

  In molasses and potato starch, potato starch was added, resulting in thickening and a significant decrease in yield.

  All publications, patents and patent applications cited herein are incorporated herein by reference in their entirety.

Claims (7)

  A method for producing fish soy sauce, characterized in that fermentation is carried out using a mixture of seafood, steamed sweet potato, salmon and salt as raw materials.   A method for producing fish soy sauce, wherein fermentation is carried out using a mixture containing seafood, molasses, steamed sweet potato, salmon and salt.   The method for producing fish soy sauce according to claim 1 or 2, wherein the addition amount of the steamed sweet potato is 5 to 20% (w / w) with respect to the seafood.   The method for producing fish soy sauce according to any one of claims 1 to 3, wherein steamed sweet potato or steamed sweet potato and molasses are added at the time of preparation.   The method for producing fish soy sauce according to claim 4, wherein the amount of added molasses is 5 to 20% (w / w) with respect to the seafood.   Fish soy produced by the production method according to any one of claims 1 to 5.   The seasoning containing the fish soy sauce described in Claim 6.