WO2002058487A1 - Sauce de poisson et son procede de production - Google Patents

Sauce de poisson et son procede de production Download PDF

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Publication number
WO2002058487A1
WO2002058487A1 PCT/JP2001/000410 JP0100410W WO02058487A1 WO 2002058487 A1 WO2002058487 A1 WO 2002058487A1 JP 0100410 W JP0100410 W JP 0100410W WO 02058487 A1 WO02058487 A1 WO 02058487A1
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WO
WIPO (PCT)
Prior art keywords
fish sauce
sauce
fish
bacteria
unpleasant
Prior art date
Application number
PCT/JP2001/000410
Other languages
English (en)
Japanese (ja)
Inventor
Yasuhiro Funatsu
Kenichi Kawasaki
Katsuya Fukami
Original Assignee
Japan Tobacco Inc.
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Japan Tobacco Inc. filed Critical Japan Tobacco Inc.
Priority to JP2002536860A priority Critical patent/JP3671179B2/ja
Priority to PCT/JP2001/000410 priority patent/WO2002058487A1/fr
Publication of WO2002058487A1 publication Critical patent/WO2002058487A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation

Definitions

  • the present invention relates to a fish sauce having no off-flavor and unpleasant odor as a seasoning and a method for producing the same.
  • Conventional technology a fish sauce having no off-flavor and unpleasant odor as a seasoning and a method for producing the same.
  • Nukumum, Nambura, Pateis and the like are known in Southeast Asia as seasonings made from seafood, and in Japan, Ishiri, Shotsuru, and Ikago soy sauce are famous. These seasonings are known as fish sauces and have a unique umami. When added to foods, they have the effect of improving the original taste of foods and imparting new tastes. In recent years, the unique umami of such seasonings has been gradually recognized and has been used in many foods. However, the use of fish sauce in foods has the advantage of improving umami and imparting new taste preferences.However, due to the peculiar odor of fish sauce itself, the original flavor of foods is impaired. It also has the disadvantage that the food group that gives the taste of good taste is limited.
  • the present invention when fish sauce is added to food, identifies flavor components that impair the flavor of the food, and imparts an extra off-flavor without removing the unique umami component when removing such flavor components. It is intended to provide a fish sauce in which aroma components that impair the flavor of food are reduced or removed efficiently, and a method for producing the same. Detailed description of the invention
  • the present inventors have studied the flavor components in fish sauce in detail and identified flavor components that impair the flavor of food when fish sauce is added to food. Furthermore, as a result of diligent studies on a method capable of efficiently removing the aroma components, it was found that Staphylococcus Xy losus bacteria isolated from the fish sauce had the ability to remove the unpleasant odor components in the fish sauce. Was done. That is, the fungus was added to fish sauce to try to remove unpleasant odor components, and when the fish sauce was added to food, it did not impair the flavor of the food itself and induced appetite obtained during food processing. It has been found that the odorous components that are produced are effectively retained.
  • the present invention has been completed based on these findings.
  • the present invention relates to a food-derived, preferably fish sauce-derived Staphylococcus (
  • Bacteria in fish sauces are added by adding bacteria to the fishery or its intermediate products to remove or reduce its unpleasant aroma components, and keeping it at a certain temperature for a certain period of time.
  • a method for producing fish sauce comprising a step of reducing aroma components, and a fish sauce produced by the method.
  • fish sauce refers to a seasoning made of fish, such as fish sauce ripened with fish and salt in Southeast Asia, and fish sauce made from various fish produced in Japan (seafood). And seasonings that have been proteolytically processed through fermentation using raw materials), fish sauces made by traditional methods such as Shitsutsuru, Ishiri, Ikanago soy sauce, etc. Or manufactured using bacteria that have proteolytic enzymes It is a seasoning.
  • the fish sauce before reducing the unpleasant odor by the method described later is a raw fish sauce
  • the fish sauce with the reduced unpleasant odor is the fish sauce of the present invention (referred to as a treated fish sauce). In some cases).
  • the present invention is characterized in that Staphylococcus bacteria are added to raw fish sauce, and the bacteria can be separated from fish and shellfish or edible materials using them as raw materials, for example, preferably from fish sauce.
  • a fish sauce is a fish sauce from Southeast Asia.
  • fish sauces it can be separated from dried fish and shellfish, ripe tuna, tsukudani, salted fish, kusaya, and immersion liquids and waste liquids used for their production.
  • a preferred Staphylococcus bacterium for use in the method of the present invention is Staphylococcus xylosus. Gram stain, cell morphology, sporulation ability
  • the bacteria selected and grown by the above method are mixed with 100 g of raw fish sauce. Per cell dry weight of about 0.02 to 20. Og The mixture is left at a temperature of about 15 to 37 ° C. for about 12 days with stirring, if necessary, until the unpleasant odor is reduced, and then the bacteria are removed as the fish sauce of the present invention. Obtainable. In addition, it can be left for at least one day and up to seven years.
  • raw fish sauce is a fish sauce that has not been subjected to the unpleasant odor removal treatment by the method of the present invention, and it is necessary to reduce the unpleasant odor to enhance its value as a seasoning or to expand its use.
  • any desired fish sauce but the intermediate product before finishing into such fish sauce is also included in the raw fish sauce referred to herein.
  • bacteria belonging to the genus Staphylococcus may be used, for example, in a nutrient agar medium (Nutrient broth medium manufactured by Defco-Polatry). ) And incubate at about 30 ° C for about 2 days under appropriate conditions such as shaking culture or stirring culture, and collect the cells with a centrifuge, filter, etc. Add the collected bacteria to the raw fish sauce, transfer to a closed container, and keep the temperature at about 30 ° C with gentle stirring. After treatment for 2 weeks to half a year, isolate the cells by filtration.
  • a nutrient agar medium Nutrient broth medium manufactured by Defco-Polatry
  • the fish sauce (processed fish sauce) of the present invention thus obtained is capable of efficiently removing unpleasant odor components such as 2-methylpropanal, 2-methylbutanal, 2-ethylpyridine, 3-methylthiopropionaldehyde, or Has been reduced. Of these, the reduction of 3-methylthiopropionaldehyde is particularly preferred.
  • the removal or reduction of these unpleasant odor components can be confirmed as follows.
  • the fragrance component of the fish sauce of the present invention is obtained by purging the fragrance component of the fish sauce by the purge and trap method. It is supplied to a gas chromatograph and can be detected by a flame ionization detector (FID).
  • FID flame ionization detector
  • the detected aroma component is calculated by using the retention time derived from the gas chromatogram by a standard method and comparing it with the retention time of normal alkanes to calculate the retention index (hereinafter referred to as the RI value). Is calculated. Confirm the removal or reduction of the unpleasant odor component by comparing the peak area corresponding to the retention index of each unpleasant odor component before and after the unpleasant odor removal treatment.
  • the RI values for aldehyde are 817, 926, 1286 and 1451, respectively. However, as for the RI value, there is a deviation in the analysis value and there is an error of ⁇ 20%, so it should be understood that this RI value has a range of ⁇ 20% depending on the conditions at the time of analysis.
  • a preferred fish sauce of the present invention 31% of 1% cyclohexanol as an internal standard substance was added to 50 g of fish sauce converted to 22% by weight of salt and 1.7% by weight of total nitrogen.
  • the fish sauce (processed fish sauce) of the present invention may be further processed by a generally known decolorization / deodorization method, for example, activated carbon treatment, UF treatment, alkali treatment, etc., and then concentrated to a paste or powdered. By doing so, a more desirable fish sauce can be obtained.
  • a generally known decolorization / deodorization method for example, activated carbon treatment, UF treatment, alkali treatment, etc.
  • a processed fish sauce treated with bacteria of Staphylococcus is added with an alkaline solution such as caustic soda to adjust the pH to 9.0 or more, preferably 9.0 to 10.0, and
  • the temperature is adjusted to 40 ° C or less, preferably from 10 ° C to 35 ° C
  • the pressure reduction condition is adjusted to 150 torr or less, preferably 80 to 130 torr, Treat for 2 to 16 hours, preferably 3 to 10 hours, and then neutralize with acid such as hydrochloric acid and adjust to pH 4.5 to 7.0 to more efficiently remove unpleasant odors It can be eliminated or reduced.
  • the structure of the vacuum concentrator used here can be either a single can type or a falling type.
  • activated carbon for example, steam activated carbon, chemical activated carbon
  • synthetic adsorbent for example, deironized resin (PF, SB: made by Hokuetsu Carbon), adsorption resin (KS, HS, Decolorized with AF (made by Hokuetsu Carbon), ion exchange resin (for example, XAD (Rohm and Haas)), etc.
  • PF deironized resin
  • KS adsorption resin
  • KS HS, Decolorized with AF (made by Hokuetsu Carbon)
  • ion exchange resin for example, XAD (Rohm and Haas)
  • the fish sauce and the paste thereof whose odor is reduced by the above-mentioned method into powder it is possible to produce a fish sauce without an unpleasant odor.
  • it is also possible to reduce unpleasant aroma components by adding a certain amount of the microorganisms and aging them for several days to several years from the beginning of the manufacturing process or during the manufacturing process. .
  • it is possible to further reduce unpleasant odor components by using koji and other microbes that secrete proteolytic enzymes, fungi and yeast.
  • the odor components of nal, 2-ethylpyridine and 3-methylthiopropionaldehyde were significantly reduced, and were found to be good in sensory tests.
  • the content ratio of the above-mentioned aroma components in fish sauce in each production area varies, but it is also clear that if at least one of these components is included, the flavor of the food will be impaired when added to food.
  • the above-mentioned aroma components are described in more detail. It is a specially heterogeneous, strong, and undesired aroma component. It is a substance that exists in fish sauce in general, and when added to foods, impairs the flavor of the food. Further, at least the flavor component of 3-methylthiopropionaldehyde is about 0.04 or less in terms of the ratio with the internal standard substance under the above-mentioned conditions.
  • the invention also revealed that fish sauce was achieved.
  • the fish sauce of the present invention has a sufficiently removed off-flavor component, it can be used as a Japanese-style food even if added to odentsuyu or mentsuyu without losing the bonito flavor and soy sauce flavor, and furthermore, has an unpleasant odor. It was found that the bonito flavor was effectively enhanced by the synergistic effect with other aroma components, and a new taste could be imparted by adding fish sauce.
  • the present invention also relates to a food produced using the fish sauce of the present invention.
  • the food in the present invention includes Japanese seasoning, seasoning liquid (liquid / powder), for example, bonito dashi, mentsuyu, odentsuyu, Western style seasoning, seasoning liquid (liquid / powder), for example, Refers to mat sauce, bouillon, demigrass sauce, american sauce, etc., and includes Chinese seasonings and seasoning liquids (liquid / powder) such as Happo green sauce and Chinese chicken extract (Chinese Ajinomoto).
  • the analysis method used in the examples is as follows.
  • the flavor components were separated from the fish sauce.
  • the fragrance component was separated by a purge and trap method.
  • a Tenax odor elimination set (cat. No. 270-66026) manufactured by GL Sciences Co., Ltd., put 50 g (approximately 42 m 1) of the sample in an eggplant-shaped flask (100 m 1).
  • Add 3 XL of the substance (1% cyclohexanol solution: 1 g cyclohexanol dissolved in 100 g distilled water), set the bubbler tube into the sample, and purge the sample.
  • Odor collection tube (Tenax TA (odorant)
  • Collection agent Teenax TA
  • Product number 1002 311102, 701118, glass tube 40 mm with an inner diameter of 3 mm (catalog number 1003-71001)
  • high-purity nitrogen gas was purged in the sample at 50 m 1 / min, and the odor component was adsorbed on the odor collection tube.
  • the adsorption time was 16 minutes.
  • These adsorbed deodorants were installed in a volatile component concentration introduction device (PTI ZTCT CP-4010, manufactured by GL Sciences). Next, the smelled odor component was injected into a gas chromatograph.
  • R I 1 0 0 X Z + (t R (substance) one t R (Z)) Z (t R (Z + 1)-t R (Z)) X 100
  • t R is the retention time
  • the outlet of the column in the gas chromatograph was branched, a part was detected by a detector (FID), the other was an outlet that directly smelled, and the characteristics of each peak were identified by smelling from the outlet. .
  • Ion source temperature 200 ° C
  • Scan rate 2 5—500 aniu.
  • Southeast Asian fish sauce and domestic fish sauce are prepared and each is made of high salt solid medium (noot A culture medium containing 18% sodium chloride, 1.8% magnesium sulfate heptahydrate, and 2% fish sauce added to Reientagar difco, and cultured in a constant temperature room at 30 ° C for 5 days. Each was transferred to a high-salt medium with a sterilized toothpick, grown and purified. In addition, a 500 ml Erlenmeyer flask is charged with 100 ml of a high-salinity liquid medium (supplemented with Nutrient Broth difco supplemented with 18% of sodium chloride, 1.8% of magnesium sulfate heptahydrate, and 2% of fish sauce).
  • high salt solid medium nooot A culture medium containing 18% sodium chloride, 1.8% magnesium sulfate heptahydrate, and 2% fish sauce added to Reientagar difco, and cultured in a constant temperature room at 30 °
  • each of the purified bacterial groups was inoculated into each of the sterilized autoclaves and the cooled medium, and cultured with shaking at 3 Ot for 2 days. After the culture, the cells were collected with a centrifuge, washed with fish sauce, and collected again with a centrifuge. The bacteria were collected in a 100 ml sealed container with 500 ml of fish sauce and the bacteria collected by a centrifuge, and after 3 days at 30 ° C, sensory evaluation of changes in aroma components was performed for up to 3 weeks. Made a choice.
  • Example 1 Among the microorganisms isolated in Example 1, three strains with particularly high organoleptic evaluations were examined as follows in order to determine the species. First, the genus was determined by performing Gram stain, cell morphology, sporulation, motility, colony morphology, lipase activity, oxidase activity, and ⁇ / F tests to identify the genus (Table 1). As a result, all of these strains were determined to be Staphylococcus. In addition, a rapid identification test was carried out, and from physiological properties tests including various enzyme activities and sugar utilization, Bergey's Manual of Systematic Bacteriology vol.1 (1984) -vol.
  • the adjusted fish sauce was introduced into a single-can vacuum evaporator (with a capacity of about 200 liters, an inner diameter of about 60 cm, and a height of about 80 cm) equipped with a multijet condenser. After reaching 6 Ot, the pressure was reduced to 120 torr and the concentration was reduced to 50% Brix while maintaining the temperature at 60. The precipitated components were removed by filtration with a filter cloth. The concentrate was further concentrated under reduced pressure to 74% Brix to obtain a fish sauce paste with a water content of about 20% and a salt content of about 34%.
  • Thai fish sauce (manufactured by Thai Fish Sauce) Add caustic soda to about 60 kg, adjust to pH 9.5, and use a single-can vacuum evaporator with a multi-jet condenser (capacity: about 200 litters, inner diameter: about 60 cm) After the temperature reached 35 ° C, the pressure was reduced to 120 torr, and the mixture was stirred for 5 hours while maintaining the temperature at 35 ° C. After the treatment under reduced pressure, the pH was adjusted to 5.2 with hydrochloric acid, and insoluble components were removed with a filter cloth. Then, the mixture was concentrated under reduced pressure with a concentrator, and the water content was adjusted to about 65% and the salt content was adjusted to about 22% to obtain fish sauce.
  • Example 3 The above final products of Example 3 and Comparative Example 1 were subjected to gas chromatographic analysis, and the content of the substance having the indicated RI value was determined by the ratio to the area value of the internal standard substance.
  • the sensory evaluation of the fish sauce of the example and the untreated fish sauce was performed. First, a 5% dilution was prepared, and 16 trained panelists evaluated each item as having 5 points with the strongest odor and 1 point with the weakest odor. Preference was given with 5 points being the most favorable and 1 point being the least desirable. Table 4 shows the results of the sensory evaluation. In Example 4, water and salt were adjusted to about 65% and about 22%, respectively, and then diluted by 5%. Table 4 Sensory evaluation results of 5% dilute solution Untreated fish sauce Example 3 Example 4 Comparative example 1 Unpleasant odor 4.8 2.3 2.0 2.9 Burnt odor 3.9 1.8 1.5 2.8 Fishy odor 4.3.1.0 1.2.5 2.5 Moist odor 3.7.2.0 1.8.2.6
  • Example 3 Example The fish sauce of Example 4 was found to have a slightly less unpleasant odor peculiar to the fish sauce than the untreated fish sauce and the fish sauce of Comparative Example 1. Comparative test example 3
  • Example 3 The fish sauce of Example 3 was added to the Happo greens sauce, and the taste of Happo greens was trained. Sixteen panelists rated each item with the most favorable scent of 5 points and the least favorable scent as 1 point. Table 7 shows the composition of the Happo green sauce, and Table 8 shows the results of the sensory evaluation. Table 7 Formulation of Happo greens Untreated fish sauce without fish sauce Example 3
  • Example 4 Chicken pork hot water (manufactured by Asahi Foods) 0.99 0.99 0.99 0.99 99 0.99 0.99 Sugar 1.48 1.8 1.8 1.8 1.8 1.8
  • Comparative test example 5 The fish sauce of Example 3 was added to the tomato sauce, and the flavor of the tomato sauce was given to 16 trained panelists by giving 5 points for the most favorable aroma and umami for each item, and 1 point for the least desirable. evaluated.
  • Table 9 shows the composition of the tomato sauce, and Table 10 shows the results of the sensory evaluation.
  • Table 9 Example of tomato sauce formulation Untreated fish sauce without fish sauce
  • Example 3 Example 4 Olive oil 3.35 3.35 3.35 3.35 Garlic (Grated) 2.89 2.89 2.89 2.89 Onion 27.7 27.7 27.7 27.7 Tomato paste 11.1 11.1 11.1 11.1 Whole tomato 50.3 50.3 50.3 50.3 50.3 1 Unofukuto MH 2.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Biotechnology (AREA)
  • Soy Sauces And Products Related Thereto (AREA)

Abstract

L'invention concerne une sauce de poisson exempte d'odeurs désagréables. On peut obtenir une sauce de poisson contenant des composés odorants en la mélangeant avec Staphylococcus Xylosus, les composés spécifiques étant régulés à des niveaux spécifiques ou inférieurs, lorsqu'ils sont analysés par chromatographie en phase gazeuse.
PCT/JP2001/000410 2001-01-23 2001-01-23 Sauce de poisson et son procede de production WO2002058487A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
JP2002536860A JP3671179B2 (ja) 2001-01-23 2001-01-23 魚醤およびその製造法
PCT/JP2001/000410 WO2002058487A1 (fr) 2001-01-23 2001-01-23 Sauce de poisson et son procede de production

Applications Claiming Priority (1)

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PCT/JP2001/000410 WO2002058487A1 (fr) 2001-01-23 2001-01-23 Sauce de poisson et son procede de production

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN100406551C (zh) * 2006-01-11 2008-07-30 中国农业科学院畜牧研究所 一种发酵肉制品的发酵剂
EP2377408A2 (fr) * 2008-12-24 2011-10-19 CJ CheilJedang Corporation Assaisonnement pour sauce au poisson et procédé de préparation associé
CN114209027A (zh) * 2021-11-23 2022-03-22 集美大学 一种脂香鱼罐头的制备方法
CN114271468A (zh) * 2021-12-08 2022-04-05 福建农林大学 一种利用大黄鱼加工副产物发酵生产低盐鱼露的方法

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2007097455A (ja) * 2005-10-03 2007-04-19 Katsuya Fukami イカの塩辛および塩辛の製法法

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH11196815A (ja) * 1998-01-09 1999-07-27 Kikkoman Corp 魚醤油の製造方法
JP2000354468A (ja) * 1999-04-16 2000-12-26 Japan Tobacco Inc 魚醤およびその製造法

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH11196815A (ja) * 1998-01-09 1999-07-27 Kikkoman Corp 魚醤油の製造方法
JP2000354468A (ja) * 1999-04-16 2000-12-26 Japan Tobacco Inc 魚醤およびその製造法

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN100406551C (zh) * 2006-01-11 2008-07-30 中国农业科学院畜牧研究所 一种发酵肉制品的发酵剂
EP2377408A2 (fr) * 2008-12-24 2011-10-19 CJ CheilJedang Corporation Assaisonnement pour sauce au poisson et procédé de préparation associé
CN102281774A (zh) * 2008-12-24 2011-12-14 Cj第一制糖株式会社 鱼酱调味品及其制备方法
JP2012513211A (ja) * 2008-12-24 2012-06-14 シージェイ チェイルジェダング コーポレイション エクチョッ調味料およびその製造方法
EP2377408A4 (fr) * 2008-12-24 2012-06-27 Cj Cheiljedang Corp Assaisonnement pour sauce au poisson et procédé de préparation associé
CN114209027A (zh) * 2021-11-23 2022-03-22 集美大学 一种脂香鱼罐头的制备方法
CN114271468A (zh) * 2021-12-08 2022-04-05 福建农林大学 一种利用大黄鱼加工副产物发酵生产低盐鱼露的方法

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