JP2000295971A - Rich fish sauce improved in flavor, and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a rich fish sauce improved in flavor and having a masking function. SOLUTION: This fish sauce is rich, has improved flavor and contains a sufficient quantity of lactic acid to effectively mask fish-smelling. It is made from dried krill as the raw stock, preferably dried powder of krill which contains all of the original components. The stock of krill, put in unrefined Sake (Japanese rice wine), is incorporated with water, common salt and Koji (melted rice), and then with lactobacillus and yeast, before the unrefined Sake is fermented and matured. Lactobacillus and yeast (a salt-resistant lactobacillus and a salt-resistant yeast) are used, the former being used at least 10 times more than the latter.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a rich and flavored fish soy sauce and a method for producing the same. More particularly, the present invention relates to fish soy sauce having a rich and improved flavor using krill as a raw material, particularly a krill dry powder containing all components, and a method for producing the same.

[0002]

2. Description of the Related Art Fish soy sauce typified by Nyokumum and Nampula is autolysed from fish and shellfish by adding about 20 to 30% of salt to seafood raw materials and immersing it in a barrel or the like and leaving it for one to two years. The protein is decomposed into an extract by the action of. It is manufactured by a method of removing the residue by filtering the extract, and further heating, and then removing the precipitate and suspended matter. Fish soy sauce produced by this method has a unique taste, but is characterized by fishy and fishy peculiar fishy and oily odors, and putrefaction odor produced by the action of putrefactive bacteria. Therefore, various attempts have been made to produce koji using useful microorganisms by using fish and shellfish as a raw material, and to obtain a liquid seasoning that has a good flavor peculiar to fish and shellfish and has no fishy odor. Is being done.

For example, Japanese Unexamined Patent Publication (Kokai) No. 53-66499 discloses a leaching residue obtained by leaching and extracting an extract from fish and shellfish raw materials, such as fishmeal, skipjack leaching residue, and boiled leaching residue. A method is disclosed in which a carbohydrate raw material is added, and then a koji mold such as Aspergillus soya is inoculated, cultured, and the yeast-added product is heated. Japanese Patent Publication No. 60-3463 discloses a method in which fish meal is mixed with starch powder, steamed, and inoculated with a filamentous fungus, for example, a soy sauce koji mold such as Aspergillus soya. A method for producing a seasoning material by further adding yeast under an environment and fermenting the yeast is disclosed. Further, Japanese Patent Laid-Open No. 4-3
No. 25084 discloses that fish meal is inoculated with Aspergillus glaucus, the fish meal is adjusted to a low water content of 20 to 28%, and the fish meal is kept at a temperature of 30 ° C. for 2 days or more to propagate the koji mold and produce fish. There is disclosed a method of producing fish sauce by fermenting and aging after producing koji. Japanese Patent Laid-Open No. 7-1
No. 63310 discloses a method in which a carbohydrate raw material such as barley is added to fresh fish and shellfish to adjust the water content, and then a koji mold such as Aspergilma and Tamari is inoculated, cultured, fermented and matured.

[0004]

Problems to be Solved by the Invention
No. 9, JP-B-60-3463, and JP-A-7-17-1.
The method disclosed in JP-A-63310 and JP-A-4-325084 is intended to remove the unpleasant odor peculiar to fish by utilizing the filamentous fungi of koji mold as in the case of general soy sauce made from soybean. Things. However, the above four methods have a problem of controlling microorganisms in a raw material treatment process and / or a koji making process and a problem of maintaining a flavor unique to the raw material. Advanced equipment and management are required for the solution. Accordingly, the present invention provides a technique for easily removing fishy odor, and at the same time, from fish krill, especially from krill dry granules containing all components, a fish sauce having a thick and improved flavor and a masking function. The purpose is to provide.

[0005]

SUMMARY OF THE INVENTION The present invention uses a krill dry substance containing krills, preferably all the components of krill, as a raw material, and contains an effective amount of lactic acid for masking a raw odor. The gist is a rich and flavored fish soy sauce.

[0006] The krill as a raw material is dried krill, and in this case, the present invention provides a method for masking fresh odor using dried krill, preferably a krill dry powder containing all the components of krill. A rich and flavored fish soy sauce containing an effective amount of lactic acid.
Further, the present invention uses krills as a raw material, preferably dried krill, more preferably krill dry powder containing all the components of krill, and contains an effective amount of lactic acid for masking the raw odor. A method for producing a rich and flavored fish soy sauce, wherein krills as raw materials at the time of mashing, preferably dry krill, more preferably krill dry powder containing all the components of krill, water, salt and This is a production method in which lactic acid bacteria and yeast are further added after koji is added, and then mash is fermented and matured.

[0007] Salt-tolerant lactic acid bacteria and salt-tolerant yeast are used as lactic acid bacteria and yeast. In this case, the present invention relates to krill dry powder containing krills, preferably dry krill, and more preferably all krill components as a raw material. A method for producing a concentrated and flavor-enhanced fish soy sauce containing an effective amount of lactic acid for masking a raw odor using granules, wherein krills, preferably dried krill, are used as raw materials during mashing. More preferably, water, salt and koji are added to the dried krill powder containing all the components of krill, then salt-tolerant lactic acid bacteria and salt-tolerant yeast are added, and then the mash is fermented and fermented. .

[0008] The amount of lactic acid bacteria added is 10 times or more the amount of yeast added. In this case, the present invention comprises krills, preferably dried krill, more preferably all the components of krill as a raw material. A method for producing a rich and flavored fish soy sauce containing an effective amount of lactic acid for masking a raw odor using krill dry powder granules, and krills as raw materials at the time of mashing, Water, salt and koji are preferably added to dried krill, preferably dried krill containing all the components of krill, and then lactic acid bacteria and yeast, preferably salt-tolerant lactic acid bacteria and salt-tolerant yeast, are added to lactic acid bacteria. This is a production method in which the amount is added at a ratio of at least 10 times the amount of yeast added, and then the mash is fermented and matured.

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION The krills used as raw materials for the production of fish soy sauce used in the present invention include krill and kinkai ami which are promising as unused resources. As the above krill (arthropod phylum Crustacea, Mollusca subfamily Honprawn, Krillidae),
Antarctic krill is preferred, but not limited to. Animals belonging to the mysids (Arthropoda Crustacea, Mollusca subfamily, Scrophulariformes), which are caught in waters near Japan, can also be used. The dried krill is not particularly limited as long as it is a dried krill, and is preferably a dried krill powder obtained by a method in which the components of the krill are retained as much as possible, and is characterized by having a high protein content.

The dried krill used in the present invention is, for example,
It can be manufactured by the following manufacturing method. The krill is subjected to a dehydrator to remove seawater and the like attached to the body surface of the caught krill. The dehydrated krill is subjected to a pulverizing treatment in order to improve the thermal efficiency in heating and drying. The ground krill is subjected to heat drying. For example, a known heating dryer such as a steam type disk dryer is used. The dried krill can be easily pulverized by a pulverizer at any particle size.

The method for producing fish soy sauce according to the present invention will be described in an embodiment in which the above-mentioned dried krill powder is used as krill. The dried krill powder, koji and saline are mixed, fermented and aged to produce fish soy sauce. Krill dried powder, koji and saline, lactic acid bacteria, and yeast are added to make mash, and after sufficient stirring, moromi temperature control is performed, fermentation and aging are performed, followed by squeezing, burning, and filtration. Fish soy sauce. That is, the present invention is to knead the krill dry granules and koji used in the production of fish soy sauce, koji and saline, and then mix them at the time of preparation, and then further add lactic acid bacteria and yeast to ferment and ripen the fish soy sauce with a rich and improved flavor. It is a manufacturing method.

[0012] The koji used in the present invention is not particularly limited.
Since koji is used to replenish enzymes such as proteolytic enzymes and carbohydrates, soy sauce koji ( Aspergillus sojae ), yellow koji ( Aspergillus oryzae ) and the like can be used. Also, from the aspect of carbohydrate replenishment, starch, wheat, rice,
Corn is good.

[0013] Salt is added for preservation during enzymatic degradation and for selective growth of salt-tolerant microorganisms, the amount of which is 20 to 30% by weight of the whole substrate and whose salt concentration is about 12% to
It is desirable to adjust so as to be 25% (W / V).

In the present invention, enzymes and salt-tolerant microorganisms used for ripening are not particularly limited. For example, salt-tolerant yeast ( Zygosaccharomyces rouxxii , Torulopsis magnol
iae , Torulopsis nodaensis , Torulopsis etchellsii , T
orulopsis halonitratophila , Torulopsis halophila ,
Torulopsis mannitofaciens ) or the like is used.

Thus, the dried krill granules,
Mix koji, saline, lactic acid bacteria, yeast, etc. to make it thicker,
After sufficient stirring, the moromi is fermented and matured in a fermentation tank. It is preferable to add the lactic acid bacterium in an amount at least 10 times the amount of yeast added. During this time, enzymatic degradation of raw proteins and carbohydrates and fermentation by salt-tolerant microorganisms,
The aging process proceeds. Fermentation conditions at that time may be the same as normal fermentation, but especially the temperature zone where lactic acid fermentation is performed,
That is, 40 ° C. or less is desirable. The lactic acid content of ordinary soy sauce and fish soy sauce is less than 1%, and therefore the effective lactic acid content is 1% or more, preferably 2% or more. In order to effectively exert the masking effect, lactic acid can be externally added to supplement or increase the amount of lactic acid. After fermentation and aging, a liquid portion is collected by squeezing. The resulting filtrate is left to precipitate insoluble proteins and the like to form a precipitate. The supernatant may be used as raw fish soy sauce. In addition, the raw fish soy sauce is heat-sterilized, and the sap is filtered to remove insolubles that come out.
Obtain clear fish soy sauce.

According to the above-mentioned production method, the present invention provides flavor, aroma,
It is possible to produce a rich-tasting fish soy sauce in which the characteristic unpleasant odor of the conventional fish soy sauce is improved based on the function of lactic acid in an amount effective to mask the raw odor. The sense of richness here is basically assumed to be rich when the total amount of nitrogen, which is an objective index, is high. However, not only that, but also the balance of each component of fish soy sauce is an important criterion.

[0017]

In the masking function, neutralization of an alkaline substance by lactic acid is promoted by the presence of amino acids and peptides. The masking function is exhibited by a combination of a fermentation product of a protein derived from a raw material and lactic acid. Soy sauce using krill as a raw material has a high masking effect because it contains many amino acids and peptides that are degradation products of fermentation of protein derived from the raw material. The fish soy sauce of the present invention contains an effective amount of lactic acid for masking fishy odor, and
By using the dried powdery granules, the fish soy sauce is rich and rich without the unpleasant odor of conventional fish soy sauce.
In the production method, production conditions that generate a large amount of lactic acid are required. Thereby, the masking effect is enhanced.
The long-term aging removes the raw odor of the product by the masking action of the koji and lactic acid bacteria and the purifying action of the yeast aroma. Furthermore, the rich and mellow fish soy sauce of the present invention not only masks unpleasant odor, but also has a function of masking the unpleasant aroma of foods using this fish soy sauce, for example, for cooking cooked foods such as oden for a long time. When used as a seasoning, it has a function of masking unpleasant odors derived from plant seeds present in oden seeds.

[0018]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described in detail with reference to embodiments. The present invention is not limited by these examples.

Example 1 Krill dry powder 3 kg, koji 3 kg, 15% saline 7
After mixing, the salt-tolerant lactic acid bacteria and yeast were added at a ratio of 20: 1, and the mixture was allowed to stand at less than 15 ° C. for one month or more. Then 20
After fermentation and aging for about 4 months at a temperature lower than ℃, squeezing, burning, and filtering the moromi gives a total nitrogen of 2.6 to
3.0 kg, and 9.0 kg of fish soy sauce having a rich aroma and a rich flavor were obtained. The lactic acid content of the obtained fish soy sauce was 4.0%. There was no unpleasant odor of the conventional fish soy sauce.

Example 2 7.5 kg of krill was pulverized with a silent cutter, heated to boiling and boiled for 20 minutes. After cooling,
1.5 kg of salt was added, mixed and stored at 5 ° C. for 7 days to allow salt and krill to adapt, and then 3 kg of wheat koji was added and mixed. To this mixture, salt-tolerant lactic acid bacteria and yeast were added at a ratio of 20: 1, and the mixture was allowed to stand at a low temperature of less than 15 ° C. for one month or more.
After fermentation and aging for about 4 months at a temperature of less than 20 ° C, the moromi was squeezed, burned, and filtered to obtain 10.5 kg of a clear filtrate containing 1.5 to 1.9% of total nitrogen. . The lactic acid content of the obtained fish soy sauce was 3.8%. There was no unpleasant odor of the conventional fish soy sauce.

NaC obtained in Examples 1 and 2
The sample of Example 1 obtained by diluting fish soy sauce with a concentration of 1% by 4 times and using 15 well-trained sensory test panels to evaluate the sample of Example 2 as 0 was -4 to +4 It was evaluated by the point ranking method. In addition, the total amount of nitrogen in both samples as an index of richness was also measured. Table 1 shows the results.

[0022]

[Table 1] ───────────────────────────────── Evaluation item Example 1 Example 2 ─── ────────────────────────────── Unpleasant odor 0 0 Intense smell peculiar to crustaceans 0 0 Sweetness peculiar to crustaceans Aroma strength 3.0 3.0 Taste sweetness 2.50 Taste richness 4.0 0 Overall evaluation 3.50 Total nitrogen content 2.58% 1.81% ─────── ──────────────────────────

As can be seen from Table 1, in the first embodiment using the dried krill granules, the second embodiment in which the krill was simply boiled was used.
It is clearly rated higher than. As a cause thereof, in terms of aroma, it can be mentioned that the heat treatment of the raw material was performed at a high temperature for a short time. In terms of taste, the dry krill powder has a moisture content of about 1 compared to raw krill.
Since it is as small as 1/0, the amount of krill used as a raw material can be increased, so that the evaluation is rich and sweet. In both Example 1 and Example 2, there was no unpleasant odor of the conventional fish soy sauce. However, if the two were dared to be compared, the total amount of nitrogen, which is an objective index indicating a rich feeling, was also found in Example 2. Example 1 significantly increased. Example 1
It is an excellent quality fish soy sauce that has a sweet aroma and rich taste without any unpleasant odor of the conventional fish soy sauce, which proved to be superior.

Example 3 7.5 kg of krill was pulverized with a silent cutter, heated to boiling and boiled for 20 minutes. After cooling,
1.5 kg of salt was added, mixed and stored at 5 ° C. for 7 days to allow salt and krill to adapt, and then 3 kg of wheat koji was added and mixed. Salt-tolerant lactic acid bacteria are added to this mixture,
Let sit for months. Then, salt-tolerant yeast was added and
After fermentation and aging for 4 months, the moromi was squeezed, heated, and filtered to obtain 10.5 kg of a clear filtrate. The lactic acid content of the obtained fish soy sauce was 2.5%.

Example 4 Oden soup was prepared using the fish soy sauce of Example 1, the fish soy sauce of Example 3, and a thick soy sauce (lactic acid content 0.9%) as a comparison.
Eggs, radishes, bamboo rings, and fried chicken are stewed, and the aden and soy sauce flavors of Examples 1 and 3 are evaluated when the evaluation of a sample of oden made with rich soy sauce is 0 using the 15 panelists. The samples were evaluated by the rank method from -3 to +3. Table 2 shows the results.

[0026]

[Table 2] Evaluation items Example 1 Example 3 Deep soy sauce fish soy sauce Fish Soy Sauce ─────────────────────────────── Oil Burnt -0.6 -0.5 0 Soy Sauce Burnt- 0.4 -0.30 Smell of ingredients -1.2 -1.20 Muffled feeling -1.4 -1.40 Smooth smell -1.0 -1.00 ─────────────────────────────

As can be seen from Table 2, the oden prepared with the fish soy sauce of the present invention has a characteristic smell of oden, which is generated when the oden is boiled for a long time, and has a mixed smell of burning oil, soy sauce and oden seeds. It is rated to reduce the smell, eliminate the muffled feeling peculiar to oden, and enhance the smell that smells quickly. From these facts, the fish soy sauce of the present invention not only masks the smell, but also
It has been proved that the fish soy sauce has a function of masking an unpleasant aroma of food.

[0028]

The present invention has no unpleasant odor of conventional fish soy sauce,
It is possible to provide a rich and rich fish soy sauce that has a function of masking unpleasant odors.

Claims (6)

[Claims] 1. A rich and flavored fish soy sauce containing krills as a raw material and containing an effective amount of lactic acid for masking a raw odor. 2. The rich and flavored fish soy sauce according to claim 1, wherein dried krill is used as a raw material. 3. The rich and flavored fish soy sauce according to claim 2, wherein the dried krill is a dried krill powder containing all the components of krill. 4. The method for producing a rich and flavored fish soy sauce according to claim 1, 2 or 3, wherein water, salt and koji are added to krills as a raw material during mashing, and then lactic acid bacteria are further added. And a method of adding yeast and then fermenting and aging the moromi. 5. The method according to claim 4, wherein salt-tolerant lactic acid bacteria and salt-tolerant yeast are used as the lactic acid bacteria and yeast. 6. The method for producing rich and flavored fish soy sauce according to claim 4 or 5, wherein the amount of the lactic acid bacterium added is 10 times or more the amount of the yeast added.