WO2004045310A1 - Process for preparing a fish sauce and a seasoning based on fermented fish - Google Patents
Process for preparing a fish sauce and a seasoning based on fermented fish Download PDFInfo
- Publication number
- WO2004045310A1 WO2004045310A1 PCT/EP2003/012027 EP0312027W WO2004045310A1 WO 2004045310 A1 WO2004045310 A1 WO 2004045310A1 EP 0312027 W EP0312027 W EP 0312027W WO 2004045310 A1 WO2004045310 A1 WO 2004045310A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- fish
- process according
- fermentation
- ginger
- tamarind
- Prior art date
Links
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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/20—Fish extracts
-
- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
-
- 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
- A23L27/88—Taste or flavour enhancing agents
Definitions
- the present invention relates to a process for the preparation of a fish sauce having a reduced fishy smell, and the invention further relates to a seasoning based on fermented fish, which seasoning has a reduced fish flavour.
- a fish sauce with a reduced fishy smell can be prepared by employing a process for preparing a fish sauce, which process comprises the steps of: - removing the gastro-intestinal tract from fish and washing
- the fish is preferably of the carp family (with gold fish or Cyp ⁇ nus Carpis being most preferred) or fish from the family of tilapia (preferably pila pila or nila fish).
- the gastro-intestinal tract is preferably removed, but the skin, head and tail do not have to be removed.
- the fish when mixed with the ginger and tamarind prior to fermentation, displays a reduced fishy smell after fermentation compared with fermentation in which the fish was not mixed with ginger and/or tamarind.
- the mixture of cleaned fish and ginger and tamarind is kept (e.g. 1 minute - 2 days) for some time, before the fish is subjected to fermentation.
- the preferred time for such keeping with ginger and tamarind before fermentation depends e.g. on the amount of ginger/tamarind used, the desired flavour, the fish, the fermentation conditions, economic reasons, etcetera, and it is well within the scope of the skilled person to determine the optimal keeping time for the result as desired by that person.
- the ginger and/or tamarind may be removed from the mixture before fermentation is commenced, or it may be kept in the mixture subjected to fermentation.
- a multi-purpose seasoning on the basis of fermented fish, but having a reduced or substantially no fish flavour can be produced by a process for producing a seasoning, which process comprises heating a mixture comprising: - 30-90% wt (preferably 50-75% wt) fermented fish and/or fish sauce comprising protein,
- wt preferably 15-45% wt sugar, preferably comprising glucose and/or fructose
- flavour enhancers to a temperature of 90-150°C for 1-600 minutes (preferably 100-120°C for 5-120 minutes).
- the starting material e.g. fish sauce comprising protein
- the starting material may be obtained using a process as described herein, but it may also be of different origin.
- the flavour enhancers preferably comprise one or more of disodium succinate, disodium inosinate, disodium guanylate, yeast extract, spices, or herbs.
- Monosodium glutamate (MSG) is not required, which is an advantage, and hence MSG is preferably absent.
- the ginger is preferably grated fresh ginger, preferably in an amount of 0.1-10% wt (based on total mix subjected to fermentation), more preferably 0.2-5% wt.
- the amount of tamarind is preferably 0.2-15% wt (based on total mix subjected to fermentation), more preferably 0.5-10% wt.
- the tamarind (tamarindus indica) can be tamarind fruit (preferably without skin and seed). It is preferred in the process according to the invention that prior to fermentation are added one or more of tempe and/or gluten and/or salam leaves (Eugenia poluantha). It was found that these components can enhance the savoury or umami flavour of the resulting product.
- the tempe is preferably fresh tempe (soy bean fermented 24-48 hours).
- the salam leaves can be fresh or slightly dry salam leaves
- proteolytic enzyme activity may be achieved by adding pineapple (fruit pieces, puree or juice), papaya (fruit pieces, puree or juice).
- pineapple fruit pieces, puree or juice
- papaya fruit pieces, puree or juice
- Other sources of proteolytic enzymes may also be used, e.g. fermented soybean (tempe).
- the fermentation may be carried out as solid state fermentation.
- the resulting product is usually a reddish-brownish liquid product, having an open shelf life of at least several weeks.
- a mixture was prepared with a fish sauce as prepared as in example 1 with additional components in the following amounts:
Abstract
Description
Claims
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
AU2003276204A AU2003276204A1 (en) | 2002-11-21 | 2003-10-29 | Process for preparing a fish sauce and a seasoning based on fermented fish |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP02079828 | 2002-11-21 | ||
EP02079828.6 | 2002-11-21 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2004045310A1 true WO2004045310A1 (en) | 2004-06-03 |
Family
ID=32319631
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/EP2003/012027 WO2004045310A1 (en) | 2002-11-21 | 2003-10-29 | Process for preparing a fish sauce and a seasoning based on fermented fish |
Country Status (3)
Country | Link |
---|---|
AU (1) | AU2003276204A1 (en) |
MY (1) | MY141938A (en) |
WO (1) | WO2004045310A1 (en) |
Cited By (10)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2009076996A1 (en) * | 2007-12-14 | 2009-06-25 | Nestec S.A. | A process for the preparation of a hydrolysate |
CN101940342A (en) * | 2010-06-13 | 2011-01-12 | 昆山市周庄绿尔康食品有限公司 | Method for making fermented surimi by utilizing lactic acid bacteria starter |
CN103549383A (en) * | 2013-11-10 | 2014-02-05 | 殷允接 | Instant fish paste product and preparation method thereof |
US20140342012A1 (en) * | 2010-11-03 | 2014-11-20 | Food Industry Research And Development Institute | Preparation and use of fish skin fermentation product |
CN105394700A (en) * | 2015-11-28 | 2016-03-16 | 成都德善能科技有限公司 | Method for preparing fish-flavor compound delicious seasoning by adopting Maillard reaction |
CN106107882A (en) * | 2016-08-21 | 2016-11-16 | 敖芸皎 | A kind of Cyprinus carpio Seasoning gravy and preparation method thereof |
CN107744129A (en) * | 2017-10-27 | 2018-03-02 | 云南农业大学 | A kind of high soup condiment of Yunnan ham and its preparation technology |
CN107997115A (en) * | 2018-01-16 | 2018-05-08 | 江门市江户泉食品有限公司 | Sea eel soy sauce and preparation method thereof |
CN112592834A (en) * | 2020-11-26 | 2021-04-02 | 河北农业大学 | Complex enzyme preparation and application thereof in fish sauce processing |
CN113273680A (en) * | 2021-06-16 | 2021-08-20 | 北京工商大学 | Fish-flavor essence and preparation method thereof and food |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH1042828A (en) * | 1996-07-31 | 1998-02-17 | Mitsubishi Gas Chem Co Inc | Production of fermented fish sauce |
JPH114664A (en) * | 1997-06-16 | 1999-01-12 | Asahi Chem Ind Co Ltd | Fish soy sauce and production of fish soy sauce |
JPH11318383A (en) * | 1998-05-19 | 1999-11-24 | Nichiro Corp | Production of fish sauce |
-
2003
- 2003-10-29 AU AU2003276204A patent/AU2003276204A1/en not_active Abandoned
- 2003-10-29 WO PCT/EP2003/012027 patent/WO2004045310A1/en not_active Application Discontinuation
- 2003-11-19 MY MYPI20034429A patent/MY141938A/en unknown
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH1042828A (en) * | 1996-07-31 | 1998-02-17 | Mitsubishi Gas Chem Co Inc | Production of fermented fish sauce |
JPH114664A (en) * | 1997-06-16 | 1999-01-12 | Asahi Chem Ind Co Ltd | Fish soy sauce and production of fish soy sauce |
JPH11318383A (en) * | 1998-05-19 | 1999-11-24 | Nichiro Corp | Production of fish sauce |
Non-Patent Citations (4)
Title |
---|
CHAE S-K ET AL: "EFFECTS OF SOY SAUCE KOJI AND COMMERCIAL PROTEOLYTIC ENZYME ON THE ACCELERATION OF FISH SAUCE PRODUCTION", KOREAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, SEOUL, KR, vol. 21, no. 5, 1 October 1989 (1989-10-01), pages 639 - 648, XP002047657, ISSN: 0367-6293 * |
PATENT ABSTRACTS OF JAPAN vol. 1998, no. 06 30 April 1998 (1998-04-30) * |
PATENT ABSTRACTS OF JAPAN vol. 1999, no. 04 30 April 1999 (1999-04-30) * |
PATENT ABSTRACTS OF JAPAN vol. 2000, no. 02 29 February 2000 (2000-02-29) * |
Cited By (12)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2009076996A1 (en) * | 2007-12-14 | 2009-06-25 | Nestec S.A. | A process for the preparation of a hydrolysate |
WO2009077359A1 (en) | 2007-12-14 | 2009-06-25 | Nestec S.A. | A process for the preparation of a hydrolysate |
US8728552B2 (en) | 2007-12-14 | 2014-05-20 | Nestec S.A. | Process for the preparation of a hydrolysate |
CN101940342A (en) * | 2010-06-13 | 2011-01-12 | 昆山市周庄绿尔康食品有限公司 | Method for making fermented surimi by utilizing lactic acid bacteria starter |
US20140342012A1 (en) * | 2010-11-03 | 2014-11-20 | Food Industry Research And Development Institute | Preparation and use of fish skin fermentation product |
CN103549383A (en) * | 2013-11-10 | 2014-02-05 | 殷允接 | Instant fish paste product and preparation method thereof |
CN105394700A (en) * | 2015-11-28 | 2016-03-16 | 成都德善能科技有限公司 | Method for preparing fish-flavor compound delicious seasoning by adopting Maillard reaction |
CN106107882A (en) * | 2016-08-21 | 2016-11-16 | 敖芸皎 | A kind of Cyprinus carpio Seasoning gravy and preparation method thereof |
CN107744129A (en) * | 2017-10-27 | 2018-03-02 | 云南农业大学 | A kind of high soup condiment of Yunnan ham and its preparation technology |
CN107997115A (en) * | 2018-01-16 | 2018-05-08 | 江门市江户泉食品有限公司 | Sea eel soy sauce and preparation method thereof |
CN112592834A (en) * | 2020-11-26 | 2021-04-02 | 河北农业大学 | Complex enzyme preparation and application thereof in fish sauce processing |
CN113273680A (en) * | 2021-06-16 | 2021-08-20 | 北京工商大学 | Fish-flavor essence and preparation method thereof and food |
Also Published As
Publication number | Publication date |
---|---|
AU2003276204A1 (en) | 2004-06-15 |
MY141938A (en) | 2010-07-30 |
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