WO2008120598A1 - Process for producing fish sauce having reduced fishy smell and improved flavor - Google Patents

Process for producing fish sauce having reduced fishy smell and improved flavor Download PDF

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Publication number
WO2008120598A1
WO2008120598A1 PCT/JP2008/055427 JP2008055427W WO2008120598A1 WO 2008120598 A1 WO2008120598 A1 WO 2008120598A1 JP 2008055427 W JP2008055427 W JP 2008055427W WO 2008120598 A1 WO2008120598 A1 WO 2008120598A1
Authority
WO
WIPO (PCT)
Prior art keywords
fish sauce
fishy smell
fish
producing
improved flavor
Prior art date
Application number
PCT/JP2008/055427
Other languages
French (fr)
Japanese (ja)
Inventor
Jo Shindo
Hidemasa Miki
Original Assignee
Kagoshima University
Miki, Atsumi
Miki, Takaaki
Miki, Ryouki
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 Kagoshima University, Miki, Atsumi, Miki, Takaaki, Miki, Ryouki filed Critical Kagoshima University
Priority to CN2008800106583A priority Critical patent/CN101677617B/en
Priority to JP2009507468A priority patent/JP5240943B2/en
Publication of WO2008120598A1 publication Critical patent/WO2008120598A1/en

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
    • A23L27/20—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
    • A23L27/84—Flavour masking or reducing agents

Abstract

It is intended to provide a process for producing a fish sauce in which the fishy smell characteristic to fish sauces has been reduced. A process for producing a fish sauce characterized by comprising adding cooked sweet potato optionally together with blackstrap molasses, koji and sodium chloride to fish and thus producing the fish sauce; a fish sauce which is produced by this process; and a fish sauce-containing seasoning which contains this fish sauce.
PCT/JP2008/055427 2007-03-30 2008-03-24 Process for producing fish sauce having reduced fishy smell and improved flavor WO2008120598A1 (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
CN2008800106583A CN101677617B (en) 2007-03-30 2008-03-24 Process for producing fish sauce having reduced fishy smell and improved flavor
JP2009507468A JP5240943B2 (en) 2007-03-30 2008-03-24 Method for producing fish soy sauce with reduced fish odor and improved flavor

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2007-094775 2007-03-30
JP2007094775 2007-03-30

Publications (1)

Publication Number Publication Date
WO2008120598A1 true WO2008120598A1 (en) 2008-10-09

Family

ID=39808180

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2008/055427 WO2008120598A1 (en) 2007-03-30 2008-03-24 Process for producing fish sauce having reduced fishy smell and improved flavor

Country Status (3)

Country Link
JP (1) JP5240943B2 (en)
CN (1) CN101677617B (en)
WO (1) WO2008120598A1 (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2011120484A (en) * 2009-12-08 2011-06-23 Tablemark Co Ltd Novel fish-and-shellfish seasoning, and method for producing the same
CN102511779A (en) * 2012-01-13 2012-06-27 百洋水产集团股份有限公司 Fish paste ready-to-eat product and preparation method thereof
JP2016501552A (en) * 2013-11-29 2016-01-21 シージェイ チェイルジェダング コーポレイション Ecquito manufacturing method and Ecquito manufactured by the manufacturing method
CN110916116A (en) * 2019-12-20 2020-03-27 吉林省水产科学研究院 Method for deep processing and utilizing low-value freshwater fish

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104643154A (en) * 2014-06-18 2015-05-27 刘之源 Preparation method of fish paste
CN105166846A (en) * 2015-11-03 2015-12-23 葛晓军 Method for preparing fish sauce through fermentation of acaudina molpadioides
CN105559021A (en) * 2015-12-15 2016-05-11 钟建盛 Preparation method of fish sauce

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH11308983A (en) * 1997-12-26 1999-11-09 Hayashibara Biochem Lab Inc Method for inhibiting formation of trimethylamine and its use
JP2001017112A (en) * 1999-07-06 2001-01-23 Kagoshima Prefecture Production of fermented food using sweet potato and soybean as raw materials
WO2007026871A1 (en) * 2005-09-02 2007-03-08 Kagoshima University Method for production of fish sauce

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH11308983A (en) * 1997-12-26 1999-11-09 Hayashibara Biochem Lab Inc Method for inhibiting formation of trimethylamine and its use
JP2001017112A (en) * 1999-07-06 2001-01-23 Kagoshima Prefecture Production of fermented food using sweet potato and soybean as raw materials
WO2007026871A1 (en) * 2005-09-02 2007-03-08 Kagoshima University Method for production of fish sauce

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2011120484A (en) * 2009-12-08 2011-06-23 Tablemark Co Ltd Novel fish-and-shellfish seasoning, and method for producing the same
CN102511779A (en) * 2012-01-13 2012-06-27 百洋水产集团股份有限公司 Fish paste ready-to-eat product and preparation method thereof
JP2016501552A (en) * 2013-11-29 2016-01-21 シージェイ チェイルジェダング コーポレイション Ecquito manufacturing method and Ecquito manufactured by the manufacturing method
JP2019146590A (en) * 2013-11-29 2019-09-05 シージェイ チェイルジェダング コーポレイション Method for producing aekjeot and aekjeot produced by said method
US10617138B2 (en) 2013-11-29 2020-04-14 Cj Cheiljedang Corporation Method for manufacturing a fish sauce and a fish sauce manufactured by the same
CN110916116A (en) * 2019-12-20 2020-03-27 吉林省水产科学研究院 Method for deep processing and utilizing low-value freshwater fish

Also Published As

Publication number Publication date
CN101677617B (en) 2013-03-13
CN101677617A (en) 2010-03-24
JP5240943B2 (en) 2013-07-17
JPWO2008120598A1 (en) 2010-07-15

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