TH37487B - Fish seasoning And a method for producing such things - Google Patents

Abstract

DC60 (15/03/45) This invention is prepared with fish seasoning without an unpleasant smell. Fish seasoning with aroma components where specific components are contained in specific quantity or less according to gas chromatographic analysis. that can be done obtained by crossbreeding Staphylococcus xyiosus in fish seasoning The invention is prepared with fish seasonings that do not have an unpleasant smell. Fish seasoning with aroma components where specific components are contained in specific quantity or less according to gas chromatographic analysis. that can be done obtained by crossbreeding Staphylococcus xylosus in fish seasoning

Claims (7)

Disclaimers (all) that will not appear on the advertisement page: 1. A method for producing a fish seasoning with a less unpleasant odor component that includes a process of bacterial addition of the family. Staphylococcus Where can Can reduce the odor component of the fish seasoning. To fish seasoning or the production medium of fish seasoning And the preservation of the mixture obtained at The set temperature for a specified period 2. Method of claim No. 1 that has the effect that bacteria are microorganisms of Staphylococcus xylosus that can reduce at least one substance of 2-methyl propanol, 2-methyl butanol, 2-ethyl pyridine, and 3-methylthiopropionaldehyde. In fish seasoning 3. Methods of claim 1 or 2 consisting of the addition of 0.02 to 20.0 g of bacteria calculated as dry cell per 100 g of fish seasoning and the retention of the resulting mixture at temperature 15 and 37 ํ C for 1 day to 7 years to reduce the unpleasant odor components. 4. Methods according to any one of Claims 1 to 3 that continue to include the removal or reduction of the unwanted foreign odor by means of removing the paint and / or Remove the smell using activated carbon. Synthetic adhesives, ion exchange resins, ultraviolet and / or alkali filtration membranes 5. Procedures in accordance with any of Claims 1 to 4 that also include a procedure for making Rich fish seasoning to form a chewy or powder 6. Special fish seasoning with the existing portion of 3-methylthiopropionaldehyde of the above substances was reduced in comparison with the non-processing case. Bacteria of the family Staphylococcus 7. The fish seasoning according to claim 6 is characterized by adding 3 ml of 1% cyclohexanol to the internal standard of 50 g of fish seasoning calculated as The salt content of 22% by N. and the total nitrogen portion was 1.7% by N. then the flavor components in the fish seasoning were recovered. And analyzed by gas chromatograph, the ratio of peak area of 3- methylthiopropionaldehyde Of the peak area of the internal standard is 0.04 or less.