WO2008120598A1 - Procédé permettant de produire une sauce au poisson qui sent moins le poisson et qui a meilleur goût - Google Patents

Procédé permettant de produire une sauce au poisson qui sent moins le poisson et qui a meilleur goût 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
English (en)
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 JP2009507468A priority Critical patent/JP5240943B2/ja
Priority to CN2008800106583A priority patent/CN101677617B/zh
Publication of WO2008120598A1 publication Critical patent/WO2008120598A1/fr

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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Biotechnology (AREA)
  • Soy Sauces And Products Related Thereto (AREA)
  • Fodder In General (AREA)
  • Seasonings (AREA)

Abstract

L'invention a trait à un procédé permettant d'atténuer l'odeur caractéristique des sauces au poisson et donc de produire une sauce au poisson qui sent moins le poisson. Ce procédé de production de sauce au poisson est caractérisé par l'ajout de patates douces cuites, et par l'ajout facultatif de mélasses de cuisine, de koji et de chlorure de sodium, au poisson utilisé pour obtenir la sauce. L'invention se rapporte également à une sauce au poisson obtenue grâce à ce procédé, et à un assaisonnement à base de sauce au poisson contenant ladite sauce.
PCT/JP2008/055427 2007-03-30 2008-03-24 Procédé permettant de produire une sauce au poisson qui sent moins le poisson et qui a meilleur goût WO2008120598A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
JP2009507468A JP5240943B2 (ja) 2007-03-30 2008-03-24 魚臭さを低減化し、風味を向上させた魚醤油の製造方法
CN2008800106583A CN101677617B (zh) 2007-03-30 2008-03-24 鱼腥臭味降低、风味改良的鱼酱油的制造方法

Applications Claiming Priority (2)

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

Publications (1)

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

Family

ID=39808180

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2008/055427 WO2008120598A1 (fr) 2007-03-30 2008-03-24 Procédé permettant de produire une sauce au poisson qui sent moins le poisson et qui a meilleur goût

Country Status (3)

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

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2011120484A (ja) * 2009-12-08 2011-06-23 Tablemark Co Ltd 新規魚介調味料及びその製造方法
CN102511779A (zh) * 2012-01-13 2012-06-27 百洋水产集团股份有限公司 鱼酱即食产品及其制备方法
JP2016501552A (ja) * 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 エクジョッの製造方法および、その製造方法により製造されたエクジョッ
CN110916116A (zh) * 2019-12-20 2020-03-27 吉林省水产科学研究院 一种对低值淡水鱼深加工利用的方法

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104643154A (zh) * 2014-06-18 2015-05-27 刘之源 鱼酱的制备方法
CN105166846A (zh) * 2015-11-03 2015-12-23 葛晓军 一种海地瓜发酵制备鱼酱油的方法
CN105559021A (zh) * 2015-12-15 2016-05-11 钟建盛 鱼酱的制备方法

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH11308983A (ja) * 1997-12-26 1999-11-09 Hayashibara Biochem Lab Inc トリメチルアミン生成抑制方法とその用途
JP2001017112A (ja) * 1999-07-06 2001-01-23 Kagoshima Prefecture サツマイモ及び大豆を原料とする発酵食品の製造法
WO2007026871A1 (fr) * 2005-09-02 2007-03-08 Kagoshima University Methode pour produire une sauce au poisson

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH11308983A (ja) * 1997-12-26 1999-11-09 Hayashibara Biochem Lab Inc トリメチルアミン生成抑制方法とその用途
JP2001017112A (ja) * 1999-07-06 2001-01-23 Kagoshima Prefecture サツマイモ及び大豆を原料とする発酵食品の製造法
WO2007026871A1 (fr) * 2005-09-02 2007-03-08 Kagoshima University Methode pour produire une sauce au poisson

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2011120484A (ja) * 2009-12-08 2011-06-23 Tablemark Co Ltd 新規魚介調味料及びその製造方法
CN102511779A (zh) * 2012-01-13 2012-06-27 百洋水产集团股份有限公司 鱼酱即食产品及其制备方法
JP2016501552A (ja) * 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 エクジョッの製造方法および、その製造方法により製造されたエクジョッ
JP2019146590A (ja) * 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 エクジョッの製造方法および、その製造方法により製造されたエクジョッ
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 (zh) * 2019-12-20 2020-03-27 吉林省水产科学研究院 一种对低值淡水鱼深加工利用的方法

Also Published As

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

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