JP4243672B2 - Fish soy sauce-like seasoning and its manufacturing method - Google Patents

Description

The present invention relates to a fish soy seasoning made mainly of scallops and apples and a method for producing the same.

  Fish soy sauce is a seasoning made from seafood such as anchovy and fry, and is well known for Thai Nampula and Vietnamese Nyuknam. The history is also old in our country. Typical examples include Ishikawa Prefecture's “Ishiri”, which uses squid liver and sardines as raw materials, Akita Prefecture's “Shottsuru”, which uses raw scallops, and Kagawa Prefecture's “Ikanago Soy Sauce”, which uses raw squid. Conventionally, these fish soy sauce is fermented and brewed for 1 to 2 years ("Ishiri" is 6 months or more), which is a mixture of fish (fish meat) and salt obtained in each of the above-mentioned regions. Manufactured by a method of removing starch.

Fish soy sauce is a seasoning that has a rich and unique taste (aroma and flavor peculiar to seafood) as a result of the decomposition of fish and shellfish proteins into amino acids and peptides by the self-digesting enzymes and microbial enzymes of the fish meat itself. is there. However, it has a unique odor (hereinafter referred to as “unpleasant odor”) similar to a rotting odor generated when salting seafood and seafood. Therefore, in Japan, cereal soy sauce such as thick soy sauce is widely spread and established as a seasoning preferred by everyone.
On the other hand, in recent years, the demand for fish soy sauce as a natural fermented seasoning has been increasing against the background of the ethnic food boom. Fish soy has a scent and taste peculiar to seafood not found in cereal soy sauce, and has the effect of enhancing the taste of the raw material.

Under these circumstances, the development of fish soy with distinctive characteristics utilizing the raw materials of each region is required, and the provision of fish soy sauce that everyone prefers has a short production period and no unpleasant odors derived from the raw materials. desired.
Currently, in response to the above demand, a method for producing fish soy sauce that does not require a long production period and can produce fish soy sauce that is preferred by everyone without an unpleasant odor derived from raw materials has been proposed (for example, Patent Document 1).
Japanese Patent No. 3537211

In the method for producing fish soy sauce of Patent Document 1, salt and koji are added to seafood (preferably Antarctic krill) at the time of mash preparation, and then lactic acid bacteria and yeast are added, and then mash is fermented and matured at low temperature. Is. However, this production method uses a lactic acid bacterium / yeast to promote the fermentation promoting action. Before obtaining a flavored dark fish soy sauce that everyone likes, it can be fermented for a long time (at least 6 months). It was necessary to age. Therefore, there has been a drawback that the rotational efficiency of the charging barrel is low.
Antarctic krill, etc. can be caught in various countries around the world, and there is a demand for fish soy sauce with unique characteristics that make use of raw materials from each region, that is, prefecture products.

In order to solve the above-described problems, an object of the present invention is to provide a fish soy seasoning as a seasoning preferred by everyone using scallop and apple as raw materials, and a method for producing the same.

The fish soy sauce-like seasoning of the present invention is made from scallop and apple flesh or fruit juice and salt and soy sauce cake, and these ingredients are mixed and fermented with the soy sauce cake and brewed. It is.
Further, a dried scallop is added when the raw materials are mixed .

The method for producing a fish soy sauce-like seasoning according to the present invention is such that a mixture of scallop and apple pulp or fruit juice , salt and soy sauce cake is fermented by warm brewing, compressed, fired and filtered. is there.
Further , a dried scallop is added to the mixture .
Moreover, the fish soy sauce seasoning is obtained by the method for producing the fish soy sauce seasoning .

The present invention mainly uses scallops and apples, which are representative agricultural and marine products in Aomori Prefecture, where the inventor resides. By using these as raw materials and fermenting and aging using soy sauce cake, it is possible to provide a fish soy sauce seasoning that does not have an unpleasant odor as in the prior art. Furthermore, by adding dried scallops as a raw material, a fish soy seasoning with a rich flavor can be produced.
In addition, a quick brewing method by heating is possible, and short-term production is possible.

The present invention is a fish soy sauce seasoning mainly composed of scallops and apples, which is quickly brewed using soy sauce cake, has no unpleasant odor, and produces a fish soy sauce seasoning having a taste characteristic of seafood It is to realize that.

The fish soy seasoning of the present invention is produced by the following steps 1) to 5).
1) Raw material mixing The scallop soft-body part was put into the fermentation tank, and the apple and dried scallop were added and mixed well (uniformly).
2) Preparation of tank On the other hand, a mixture of soy sauce cake and salt was prepared separately, and this was put into the fermentation tank of step 1), and stirred and mixed with the mixture of scallops and apples.
3) Warming brewing / fermentation The fermentation tank in the above 2) step was covered with a plastic lid, and the entire fermentation tank was left in a fermentation chamber adjusted to 30 ° C. for brewing. In addition, the mixture was periodically aerated using a scissors.
The brewing period was about 3 months after the standing. The brewing period is more preferably 5 months. By setting the brewing period to 5 months, it is possible to obtain a fish soy sauce seasoning with a deeper and richer taste (rich umami).
4) Compression and squeezing After completion of the fermentation, the mash was compressed using a squeezer to squeeze the fish soy sauce seasoning .
5) Fire-filling / filtration / pet filling / plugging The fish soy seasoning obtained by squeezing was filtered after heating, and the filtrate was filled into a plastic solution and plugged.

Next, the raw materials and the preparation method in this example will be described.
A) After scallop live shells were dehulled, the midgut glands were removed, washed with water, and then drained and stored frozen. Further, the drained scallop soft body part was prepared by mincing with a chopper, a peeled mixer, etc., and stored frozen. The removal of the midgut gland is to prevent scallop shellfish poisoning that accumulates in the midgut gland.
In addition, these were thawed at the time of use, and used for the raw material of the fish soy sauce seasoning .
B) Apples Apples (variety “Fuji”) were washed, peeled, decored and then crushed with a crusher. Filled and rolled into an 18 liter can, maintained at a central temperature of 85 ° C. for 30 minutes, sterilized, and immediately cooled with running water. The cooled down apple (fruit pulp) was refrigerated and used as a raw material for fish sauce seasonings .
Other varieties of apples include Wang Lin, Jonagold, Mutsu, and Tsugaru.
C) Dried scallops Scallop dried scallops commercially available (manufactured by Aomori Prefecture Fisheries Cooperative Association) were obtained and used.
D) Soy sauce cake Soy sauce cake prepared by a conventional method was used. Aspergillus strains were tested for Aspergillus sojae. This soy sauce cake has a function of promoting hydrolysis of shellfish protein.
E) Salt Commercially available salt (trade name “Sanuki Salt”, average salt made by Iki Shiogyo Co., Ltd.) was used. In addition, the salt to be used is not limited to normal salt, and may be salt.

A trial example will be described with reference to Table 1.
Example 1 is the example which manufactured the fish soy seasoning of this invention using the manufacturing process of above-mentioned 1) -5), a raw material, and the preparation method. The raw materials are mixed in a weight ratio of raw apple 20, soy sauce cake 20, salt 50 (total 195) with respect to raw scallop soft body part (mince) 105.

Example 2 is an example of examining (confirming) whether or not the addition of dried scallops contributes to the enhancement of the umami of fish soy sauce seasoning . The production process, raw materials and preparation method are the same as in Example 1. The raw materials are mixed in a weight ratio of raw apple 20, soy sauce cake 20, dried scallop 5, and salt 50 (total 195) with respect to raw scallop soft body part (mince) 100.

  In Example 3, in order to see the difference in quality due to the raw material preparation method of scallops, a scallop soft body part that was not minced was tried. The raw materials are blended in a weight ratio with respect to the raw soft scallop soft body part 100, that is, an apple 20, a soy sauce bowl 20, a dried scallop 5, and a salt 50 (total 195).

As a quality evaluation of Examples 1 to 3 in Table 1, the following results were obtained. In addition, this quality evaluation is based on the sensory test by 10 panelists who have an appropriate evaluation ability about the quality of the fish soy seasoning .
(Quality evaluation of fish soy seasoning of Example 1)
Flavor: The whole taste of the fish soy sauce seasoning was mellow. Appropriate sweetness and sourness derived from apples is thought to improve the quality by rounding the whole taste of the fish soy sauce seasoning .
Scent: There was no unpleasant odor. The reason why the unpleasant odor has been eliminated is thought to be due to fermentation and ripening by the proteolytic enzyme of soy sauce cake and addition of grated apple (fruit pulp).
Color tone: The same color tone as that of cereal soy sauce (dark soy sauce) was obtained.
Fish soy sauce seasoning component analysis: The total nitrogen content was 1.17 g / 100 ml, the salt was 26.4 g / 100 ml, and the pH was 5.03. The chromaticity was 10. In addition, the fish soy sauce seasoning component analysis of this application followed the "soy sauce test method" (1985) by the Japan Soy Sauce Research Institute.

  In addition, it may replace with the said grated apple (fruit pulp) and may add the apple juice which squeezed the pulp.

(Quality evaluation of fish soy seasoning of Example 2)
Flavor: Compared to the fish soy seasoning without adding dried scallops of Example 1, there was an effect of strongly feeling umami. Therefore, it has been clarified that by adding dried scallops to the main raw materials of scallops and apples, the flavor is greatly improved and the flavor of the fish soy sauce seasoning is enhanced.
Fragrance: Compared with the fish soy seasoning to which the dried scallop was not added in Example 1, it had a characteristic fragrance and was preferable. It had a unique scent different from the scent of dark soy sauce.
Color tone: Browning progressed and the coloring degree was large compared with the fish soy seasoning which does not add the dried scallop of Example 1. The chromaticity was 8.
As mentioned above, the fish soy sauce seasoning with dried scallops added to the main ingredients of scallops and apples has all the flavor, aroma, and color compared to those without added dried scallops ( fish soy seasoning in Example 1). It was excellent.

(Quality evaluation of fish soy seasoning of Example 3)
As for the fish soy sauce seasoning of Example 3, there was no difference in quality between the fish soy sauce seasoning made from minced scallop soft body part of Example 2 and any of the flavor, aroma and color tone. Therefore, it is considered that there is no difference in quality due to the raw material preparation method.
In addition, it becomes possible to shorten a brewing period (manufacturing period) by using the minced scallop soft body part of Example 2 as a raw material.

The free amino acid analysis results of the fish soy sauce seasoning of Example 2 are shown in Table 2. Table 2 shows the content of main amino acids in the fish soy seasoning of Example 2 and the concentrated soybean soy sauce as a comparative example (Source: Japan Soy Sauce Association, “Ingredients of Brew”, published in 1999). Described.
In the above free amino acid analysis, the sample was deproteinized with trichloroacetic acid, diluted accurately, and then filtered through a 0.45 μm membrane filter to obtain an analysis sample. For the measurement, an L-8800 type high-speed amino acid analyzer manufactured by Hitachi, Ltd. was used, which was in accordance with the biological fluid analysis method.

The characteristics of the fish soy seasoning of the present invention will be described based on Table 2.
From Table 2, it can be seen that the fish soy seasoning of the present invention (scallop and apple fish soy seasoning in Table 2) has a high content of glycine and alanine. Moreover, compared with the grain soy sauce of a comparative example (the thick soybean soy sauce of Table 2), the quantity of the glycine which is a sweet type amino acid is contained about twice as much as grain soy sauce. Moreover, it turned out that there is little glutamic acid contained in cereal soy sauce.

Glycine imparts sweetness and richness (rich umami) to fish soy sauce seasoning . Glutamic acid contributes to the expression of the unique taste of fish soy seasoning and cereal soy sauce. From the above, it is confirmed that the fish soy seasoning of the present invention has a unique flavor (umami) different from cereal soy sauce.

The fish soy seasoning of the present invention contains taurine that is not found in cereal soy sauce. Taurine has the effect of returning the function of each part of the body to normal. For example, it lowers blood pressure and blood cholesterol levels, prevents arteriosclerosis, helps the liver work such as detoxification, and suppresses the accumulation of lactic acid that causes fatigue.
From the above, according to the present invention, it is possible to provide a healthy fish soy sauce seasoning having a unique flavor without an unpleasant odor.

The fish soy seasoning of the present invention can be used for the following applications.
○ It can be used as a soy sauce (sashimi soy sauce) when eating seafood with sashimi. Moreover, you may utilize what added the small amount of the fish soy seasoning of this invention to the grain soy sauce as a soy sauce.
○ When used as a concealed taste for boiled foods, stir-fried foods, grilled foods, hot pot dishes, etc., the taste is full.
○ When added to soy sauce dishes and salty soup (ramen soup), you can enjoy the unique and rich taste of fish soy sauce seasonings .
○ Can be used as a Japanese-style dressing by adding a little to the dressing.
○ Can be used as vinegar soy sauce by adding a little to ponzu.
As described above, the fish soy sauce seasoning of the present invention has a wide variety of uses, and can be used as a fish soy seasoning preferred by everyone.

Conventional methods for producing soy sauce differ depending on the country or region. Basically, a large amount of salt is added to the seafood meat and its internal organs to prevent spoilage, while preventing the spoilage of the fish soy sauce and microbial enzymes. It takes a fermentation period of ˜2 years to decompose and ripen seafood meat protein into low molecular weight peptides and amino acids.
On the other hand, the method for producing a fish soy sauce seasoning according to the present invention warms the raw material mixture of the fish soy sauce seasoning at 30 ° C. as shown in the above-mentioned production process 3), thereby shortening the production (brewing) period. It is characterized by a production method based on the rapid brewing method. That is, in order to promote hydrolysis of shellfish protein, soy sauce lees (Aspergillus sojae) are added and brewed with heating. Thereby, a fish soy sauce seasoning can be made quickly and a manufacturing period can be shortened to 1/3 to 1/4 of the conventional method of the conventional method. According to this quick brewing method, one barrel (fermentation tank) can be charged many times a year, the barrel rotation rate is good, and the economic cost is improved.

Finally, scallops and apples that are the main raw materials of the present invention are representative agricultural and marine products in Aomori Prefecture, as is well known. In recent years, the annual production of raw scallops has been around 80,000 tons, and the annual production of apples has been around 480,000 tons. In the case of 3 tons of fish soy sauce seasoning of the present invention, 3 tons of scallop raw shellfish and 450 kg of apples are used. Thus, fish soy sauce seasoning of the different application of the conventional fish soy sauce is a fish soy sauce seasoning with features that take advantage of the prefecture-producing agricultural products, a new demand as a processing raw materials of scallops and apple of Aomori Prefecture specialty It contributes to the activation of the agriculture and fisheries industry in Aomori Prefecture.

Claims (5)

A fish soy sauce-like seasoning characterized in that scallop and apple flesh or fruit juice and salt and soy sauce cake are used as raw materials, and the raw materials are mixed and fermented and fermented in the soy sauce cake. The fish soy sauce-like seasoning according to claim 1, wherein dried scallops are added during mixing of the raw materials. A method for producing a fish soy sauce-like seasoning characterized in that a mixture of scallop and apple flesh or fruit juice, salt and soy sauce cake is fermented by warm brewing, squeezed, fired and filtered. The method for producing a fish soy sauce-like seasoning according to claim 3, wherein dried scallops are added to the mixture. A fish soy sauce-like seasoning obtained by the method for producing a fish sauce-like seasoning according to claim 3 or 4.