JP4436705B2 - Fish salmon and its manufacturing method, seasoning using fish salmon, fish soy sauce and manufacturing method thereof - Google Patents

Description

  The present invention relates to a fish carp, a method for producing a fish carp, a seasoning, a fish soy sauce, and a process for producing them. More specifically, the present invention relates to a fish carp having a high protease activity using a fishery product or a fish meal or seafood extract, a method for producing the same, and a seasoning using the obtained fish carp, Further, the present invention relates to a method for producing high-quality seasonings and fish soy sauce with less fish odor, raw odor and spoilage odor peculiar to fish by using fish cake and seafood ingredients.

  Fish soy sauce is a natural fermentation made by immersing fish and shellfish with a large amount of salt. The fish body was decomposed with proteases in tissues such as fish internal organs, head, bones, muscles, etc., and the taste was expressed by self-digestion. A general term for soy sauce-like seasonings. In Asia, Thai nampula, Vietnamese Nyukumam, Philippine patties, Chinese fish dew, and in Japan, Noto's symbol, Akita's vine is well known. Fish soy sauce obtained by these traditional methods is rich in total nitrogen and formol nitrogen, and shows a strong umami, but its unique odor is not particularly familiar to the Japanese.

Attempts have been made to add plant enzyme agents such as pineapple, bromelain and papain to improve flavor and aroma (see Non-Patent Document 1). In addition, the use of an alkaline protease enzyme agent derived from Bacillus subtilis has been studied (see Non-Patent Document 2). Furthermore, studies on adding soy sauce cake for the purpose of removing fishy odors and off-flavors have been conducted on fish soy sauces using Antarctic krill, maji and beech salmon. In addition, using hockey and white salmon as raw materials,
Studies have been made to improve flavor using rice bran (see Non-Patent Document 3). The mechanism of the flavor improving action exhibited by Aspergillus is considered to be the combined effect of many enzymes such as amine oxidase, protease and cellulase produced by the fungus.

Studies are also underway to produce fish cake obtained by growing koji molds on the fish body and use it for fish soy sauce production. 1), a method of growing cracked wheat by adding cracked wheat to the leaching residue (see Patent Document 2), a method of adding starch powder to fish soluble and making a koji (see Patent Document 3), a fish extract residue A method of making koji by adding “okara” (rice husk) produced as a by-product during tofu production is known (see Patent Document 4). As described above, the production method of fish cake is generally inoculated with koji mold after adding carbohydrates to the fish meat residue and adjusting the nutrients. I can't. It has been generally considered that a fish body alone is difficult to be a koji mold medium in terms of components.
JP 53-66499 A Japanese Patent Laid-Open No. 4-325084 JP-A-6-319464 Japanese Patent Laid-Open No. 2-117363 Kazuhiro Fukuda et al., Eclipse Journal 33, 186, 1986 Eiko Kataoka et al., Nutrition Journal, 45, 65 1987 Tomoki Ota, Hokkaido Food Processing Research Center, 1997 Business Report, page 21

  The plant enzyme and microorganism-based protease enzyme agents certainly have the effect of improving the recovery of total nitrogen and improving the taste, but the strong deodorization that is achieved by the addition of koji itself The effect and the fish odor control effect are not completely expected. This is considered to be because when the enzyme agent is used, the function of amine oxidase and the like contained in the gonococcal body necessary for the deodorizing effect is not sufficiently exhibited.

  In addition, when using soy sauce koji and rice koji, deodorization and fish odor suppression can be fully expected, but when using koji using cereals, oligosaccharides produced as a result of the decomposition of carbohydrates contained in cereals However, the fish soy sauce produced by producing an aminocarbonyl reaction with amino acids and peptides produced as a result of the decomposition of fish meat protein, resulting in a marked coloration, significantly reduces the commercial value. Traditional fish soy sauce produced only from fish has a beautiful amber color. Currently, the development of fish soy sauce with a strong taste that suppresses coloring and suppresses fish odor and off-flavor has been awaited in the market. In addition, when soy sauce koji is used, there is a concern about the presence of allergenic substances in wheat, which is a raw material for producing koji. Furthermore, wheat straw and rice bran have a low protease activity content. Therefore, a long period of degradation and aging is required to achieve sufficient degradation, resulting in an increase in production costs. become.

  In addition, all the fish bream reported so far is a method of making a fish protein by adding carbohydrates to the fish meat protein, but the reported protease activity is about 10,000 units per gram of cocoon, Considering that the protease activity of soy sauce koji is about 40,000 to 60,000 units per gram of koji, it is as low as about 1/4 to 1/6. For this reason, when the salmon obtained by the above method is decomposed and aged in the presence of salt, alcohol, etc. to produce a seasoning, it is also added during fish soy production to produce a fish odor effect and deodorization. Even when the effect is expected, in order to achieve a sufficient nitrogen decomposition rate, long-term decomposition aging is required.

  Moreover, the fish salmon obtained by using the grain glaze has a somewhat soy odor. Recently, the eating habits have become popular in Europe, but this soy sauce-style flavor has also been an obstacle to the expansion of consumption of fish soy sauce in Western-style foods. In addition, a seasoning having a new characteristic has been demanded. Furthermore, seasoning with a strong coloring and soy odor has been unacceptable to people in Southeast Asia and others who have historically been accustomed to fish salmon made from only fish for a long period of time.

   In order to solve these problems, the present inventors considered that it is necessary to make a fish carp having protease activity comparable to that of a soy sauce meal using only the fish body as a material. Once such fish salmon is obtained, fish soy sauce is used to produce fish soy sauce, which suppresses fish odor, raw odor and spoilage odor, which were difficult to solve by traditional methods, with the koji mold. On the other hand, there is a possibility that a light-colored fish soy product with less grain odor may be obtained. In addition, it was considered that the days of decomposition and ripening could be shortened by the high protease activity of fish carp.

  In Southeast Asian countries and other countries, if a method can be established that can eliminate fish flavor and off-flavor without using grains from a culture that has been in fish soy culture using only fish as a raw material for a long time, a wide market will be developed. I can expect.

  Accordingly, the present invention relates to a fish carp having a high protease activity using only fish body ingredients as a culture raw material, a method for producing the same, and a seasoning, fish soy sauce that suppresses fish odor, raw odor, and rotting odor using such fish carp. And it aims at providing those manufacturing methods.

  The present inventors examined a method for producing koji molds by growing koji molds using only seafood ingredients as culture raw materials. As a result, it was discovered that koji molds grow well in fish lees and other extracts that have been leached with fish meal, seafood extract, etc., and the resulting fish koji has almost the same high protease activity as soy sauce koji. Found to have. In addition, the seasoning and fish soy sauce obtained using this fish salmon have a low degree of coloring, fish odor, raw odor, rot odor are suppressed, and the color tone is light and the grain odor is low. Yes, it was easily accepted not only by Japanese but also by people from East Asian countries and had a wide marketability. The present invention is based on these new facts.

  In the fish carp having high protease activity according to the first invention of the present invention, the seafood extract or fish meal is added to the extraction residue produced as a by-product when the extract is leached from the raw material for seafood, and then the koji mold is inoculated into it. It is characterized by being cultured.

  According to a second aspect of the present invention, there is provided a method for producing a fish carp having a high protease activity, adding a seafood extract or fish meal to an extraction residue produced as a by-product when leaching the extract from a seafood raw material, and mixing them. It is characterized in that a mixture having a predetermined water content is prepared, and the resulting mixture is inoculated with koji mold and cultured.

  The seasoning according to the third invention of the present invention is a decomposition and aging of the fish carp obtained by the method according to the first invention of the present invention or the fish carp obtained by the method of the second invention of the present invention in the presence of salt and / or alcohol. It is characterized by comprising.

  In the method for producing a seasoning according to the fourth aspect of the present invention, a seafood extract or fish meal is added to an extraction residue produced as a by-product when the extract is leached from a seafood raw material, and mixed to obtain a predetermined moisture content. It is characterized by making a mixture, inoculating koji mold into the mixture thus obtained, and culturing the fish cake obtained by degrading and solubilizing the fish protein by acting the protease activity of the fish cake under conditions that do not rot. Yes.

  The fish soy sauce according to the fifth aspect of the present invention comprises a fish carp and a seafood component obtained by the fish carp according to the first invention of the present invention or the method according to the second invention of the present invention, in the presence of salt and / or alcohol. It is characterized by being decomposed and aged below.

  In the fish soy sauce according to the sixth aspect of the present invention, a seafood extract or fish meal is added to an extraction residue produced as a by-product when the extract is leached from a seafood raw material, and mixed to form a mixture having a predetermined moisture content. The mixture obtained in this manner is inoculated with Aspergillus oryzae and cultured to obtain fish soy sauce.

  According to the present invention, it is possible to make a fish carp having high protease activity by utilizing a knot leaching residue which is an unused by-product. In addition, it opens up the use of bonito leaching residue produced as a by-product in large quantities during soup production, and is also industrially useful. The fish carp obtained by the present invention is a fish carp using only the fish component as a culture raw material, unlike the conventional fish carp obtained by culturing koji mold after adding a carbohydrate raw material to the fish component.

  In addition, its protease activity is as high as that of soy sauce cake. By using this fish salmon and decomposing and aging in the presence of salt, alcohol, etc., a seasoning with a high nitrogen concentration and good taste can be obtained.

  In addition, in the production of fish soy sauce, the use of this fish carp makes it possible to produce a product with good flavor that has a fish odor and off-flavor suppressed by the amine oxidase contained in the koji fungus while using only the fish ingredients as raw materials. It can be obtained by decomposition and aging. Moreover, since cereals other than fish meat are not used, the browning reaction with the oligosaccharide of the cereal degradation product is suppressed, and light-colored fish soy sauce can be produced.

Hereinafter, embodiments of the present invention will be specifically described.
First, as extraction residues produced as a by-product when the extract is leached from the fish knot raw material used in the present invention, koji, koji, koji, koji, koji, koji, etc. are kneaded with a solvent such as hot water or alcohol. The extract is leached and removed, and dried or dried and pulverized as necessary. Among them, bonito stock extract residue, boiled and dried fish stock extract residue, etc. are preferable.

  Moreover, what dried said leaching residue with the warm air of about 140 degreeC-150 degreeC as needed can be used. The seafood extract extraction residue is easily spoiled as it is, and care must be taken in handling and storage especially in the summer. However, when it is in a dry state, it can be transported at room temperature and stored at room temperature, which makes it very easy to handle.

  The above-mentioned fish section extraction residue may be of any size, but is preferably crushed from a 5.0 mm pass to a 10.0 mm pass, which facilitates the koji making operation and is suitable for the practice of the present invention. . If the residue is too fine, for example, an extraction residue of 2.0 mm path or less, the aeration effect is deteriorated during koji making, the growth of koji mold is deteriorated, and the protease activity of the obtained fish koji is lowered, and the culture is continued. On the way, it becomes easy to be contaminated with bacteria such as Bacillus subtilis.

  When using the fish cake extraction residue as it is, the extraction residue contains about 50% or more of water, so adjust the water by adding fish meal with about 10% water, Supplement with nutrients necessary for growth. The raw fish for fishmeal may be any kind of fish, for example, salmon, salmon, salmon, salmon, salmon, salmon, etc., and the whole or the head, internal organs, middle bones, tail, etc. of these fish are defatted. It can be dried, powdered, among others, for example, salmon fishmeal obtained by drying and degreasing the head, internal organs, middle bones, tails, sprouts, etc. produced as a by-product when producing bonito from cocoon Is preferred. The mixing ratio of fishmeal to the fish clause extraction residue may be any mixing ratio, but by setting the mixture so that the water content is in the range of 20% to 80%, preferably in the range of 40% to 50%. High protease production can be obtained.

  In the case of using a dried product of seafood extraction residue, an extract such as a concentrated solution of boiled broth is added and watered in an appropriate amount, and the water content of the mixture is in the range of 20% to 80%, preferably 40%. High protease production can be obtained by setting to be in the range of 50% to 50%.

  Next, after inoculating the koji mold, it is cultured at 25 to 35 ° C. for about 2 to 7 days. As the koji mold, any koji mold may be used as long as it belongs to koji mold, but koji molds having high protease-producing ability, such as koji molds such as Aspergillus sojae and Aspergillus oryzae are preferable. It is. Moreover, these bacteria may be used alone or in an appropriately mixed state.

  In this way, a fish carp can be made by culturing koji mold using only the fish body as a medium raw material. The obtained fish salmon has high protease activity. The protease activity of koji obtained by the method of the present invention was calculated by measuring the enzyme activity of the filtrate obtained by extracting koji with 10 times the amount of pH 7 buffer and filtering. In addition, 1 unit (U) of neutral protease activity refers to a product that gives a product equivalent to 1 μg of tyrosine in 60 minutes.

  Next, the fish cake obtained in this manner is allowed to act on the protease activity of the fish cake under conditions that do not rot, so that the fish protein is decomposed and solubilized to produce a seasoning with high taste. For example, in the absence of salt, the enzyme is decomposed while stirring at 50 ° C. or more for about 5 to 20 hours, and the enzyme decomposition product is overheated at 80 ° C. for about 30 minutes, followed by filter press, centrifuge, etc. Solid-liquid separation using Next, a flocculant such as Copolok (Otsuka Chemicals Tokushima) is added and allowed to stand at low temperature for 2 to 3 days, followed by filter filtration and heat sterilization with a plate sterilizer to obtain a seasoning.

  For example, in the presence of salt, alcohol, etc., the salt content is about 7% (W / V) or higher, and / or ethanol is 8% (V / V) or higher, at about 25 ° C. for about one month. Then, after enzymatic digestion for 3 months, the hydrolyzed product is further heat-treated at 80 ° C. for about 30 minutes, followed by solid-liquid separation using a filter press, a centrifuge, or the like. Next, a flocculant such as Copolok (Otsuka Chemicals Tokushima) is added and allowed to stand at low temperature for 2 to 3 days, followed by filter filtration and heat sterilization with a plate sterilizer to obtain a seasoning. During decomposition and ripening, fish-specific odors, raw odors, spoilage, etc. are decomposed by amine oxidase produced by Aspergillus oryzae, so that seasonings with good flavor can be obtained. In addition, since only fish components are used and cereal is not used as a raw material for cocoons, there are few monosaccharides and oligosaccharides produced when using cereal cocoons in the moromi, so the aminocarbonyl reaction proceeds. A seasoning that is low and less colored can be obtained.

  By adding the fish cake with high protease activity obtained in the present invention during the production of fish soy sauce, it is possible to reduce fish odor and nasty odor, which are problematic when expanding the consumption of fish soy sauce. Small fish such as “Ikanago” smelt and other small fish such as “Eso” black bass can be used for the production of fish sauce. In addition to fish meat, unusable by-products after separation and commercialization of fish meat such as the head, bones, internal organs, and tails can also be used. For example, the head, middle bone, tail, skin, etc. that are by-produced in the bonito manufacturing process can be used effectively, and these are minced, minced and minced, and koji made with bonito extract residue and koji extract. The fish bream obtained in this way is decomposed and aged in the presence of salt, so that only the bream is used as a raw material, while the fish odor, raw odor and spoilage odor peculiar to bream are reduced, and a light-colored taste. Good fish soy sauce can be obtained.

  EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated in more detail, this invention is not limited to these Examples.

  Fish meal produced from bonito and bonito bones (1.2kg) obtained from dried bonito extract residue (water 10%) obtained by leaching the soup stock from hot bonito mash with hot water. 1.0kg of water (7.5%) and 1.14 liters of water were added and mixed well. After steam sterilization at 100 ° C for 60 minutes, 0.2g of spores of Aspergillus sojae were inoculated into the mixture. The cells were cultured at 30 ° C. for 3 days. During the culture, the mixture was thoroughly stirred twice a day in the morning and evening so that the mycelium grew uniformly. The soy sauce koji mold showed sufficient growth from the second day of culture. The protease activity of the fish cake after 3 days of culture was 58,000 units per gram of fish, which was equivalent to the protease activity value of ordinary soy sauce cake.

  As a comparative example, when 0.6 liter of water was added to 1.2 kg of dried bonito extract residue (water content 10%) and the water content was kept the same, but no fish meal was added as a medium, the resulting koji protease was obtained. The activity was 10,500 units per gram, which was about 1/6 of the activity obtained in the present invention.

  鰹 which is a concentrated solution of bonito soup obtained in the production of bonito into 500 g of dried bonito extract residue (water 10%) obtained by drying the residue obtained by leaching the soup stock with hot water from crushed bonito bonito 7.0 g of the extract and 210 ml of water were mixed well and steam sterilized at 100 ° C. for 60 minutes, and then 0.1 g of Aspergillus soja spores were inoculated into the mixture and cultured at 30 ° C. for 3 days. The soy sauce koji mold showed sufficient growth from the second day of culture. The protease activity of the fish cake after 3 days of culture was 64,000 units per gram of fish cake, which was equivalent to the protease activity value of ordinary soy sauce cake.

  As a comparative example, when 217 ml of water was added to 500 g of dried bonito extract residue (water content 10%) and the water content was the same, but the koji extract was not added and the koji extract was used as a medium, the protease activity of the koji obtained was g It was about 8000 units, and was about 1/8 of the activity of the soot obtained in the present invention.

  To 100 g of the fish cake obtained in Example 2, 1100 ml of 20% saline was added, and it was charged into a fermentation tank and fermented and matured at 40 ° C. for 2 months. As a result, it showed a very good taste with total nitrogen of 1.5% (W / V), salt of 15% (W / V), and pH of 5.3, and a light color with suppressed fishy odor and raw odor. The seasoning was obtained.

  The buns, middle bones, internal organs, moths, tails, etc. that were by-produced during bonito production were stored frozen, cut in a partially thawed state with a silent cutter, and then cut into pieces with a meat chopper. 2 kg of sodium chloride and 2 kg of fish cake obtained in Example 1 were added to 9.3 kg of the unused fish prepared in this manner, and this was charged into a fermentation tank and fermented and matured at 35 ° C. for 2 months. As a result, fish soy sauce with a low coloring degree, with a total taste of 2.6% (W / V), total salt of 22% (W / V), pH 5.3 and high taste, fish odor and raw odor are suppressed. was gotten.

  As a comparative example, 2 kg of soy sauce koji was added instead of the fish koji of the present invention, charged in the same manner in a fermentation tank, and fermented and matured at 35 ° C. for 2 months. Thereby, although the taste of total nitrogen 2.7% (W / V), salt 21% (W / V), and pH 5.1 was good, a fish soy sauce with a strong fishy odor and raw odor was obtained.

  As described above, according to the present invention, a fish carp having high protease activity can be produced using only fish and shellfish ingredients as medium raw materials. Further, by using this fish salmon, it is possible to provide a flavoring seasoning and a flavoring and light-colored fish soy sauce that can be marketed not only in Japan but also in Southeast Asia and the like.

Claims (10)

  It has a high protease activity, characterized by adding fish and shellfish extract or fish meal to the extraction residue produced as a by-product when leaching the extract from the fish and shellfish raw material, and then inoculating and cultivating koji mold. Fish carp.   The seafood material is bonito, the fish meat extract is shark extract, and the fish meal is shark head, middle bone, internal organs, tail, salmon, haramo, etc. Fish carp.   Add the seafood extract or fish meal to the extraction residue produced as a by-product when leaching the extract from the seafood ingredients, mix to make a mixture with the expected moisture content, and inoculate the resulting mixture with koji mold A method for producing a fish carp having high protease activity, comprising culturing.   The method for producing a fish carp according to claim 3, wherein the extraction residue after drying is used.   The method for producing a fish carp according to claim 4, wherein the extracted extraction residue is pulverized from a 5.0 mm pass to a 10.0 mm pass.   The method for producing a fish carp according to claim 3, wherein the water content of the mixture of the extraction residue and the seafood extract or fish meal is adjusted to 20% to 80%.   A seasoning comprising the fish carp according to claim 1 or the fish carp obtained by the method according to claim 3, which is decomposed and aged in the presence of salt and / or alcohol.     Add the seafood extract or fish meal to the extraction residue by-produced when leaching the extract from the raw material for seafood, mix to make a mixture with the expected moisture content, inoculate koji mold into the mixture thus obtained, A method for producing a seasoning, which comprises subjecting a fish carp obtained by culturing to a protease activity of the fish carp under conditions that do not rot, thereby decomposing and solubilizing the fish protein.   A fish soy sauce comprising the fish carp according to claim 1 or the fish carp obtained by the method according to claim 3 and a seafood component, decomposed and aged in the presence of salt and / or alcohol.     Add the seafood extract or fish meal to the extraction residue by-produced when leaching the extract from the raw material for seafood, mix to make a mixture with the expected moisture content, inoculate koji mold into the mixture thus obtained, A method for producing fish soy sauce, characterized in that a fish carp obtained by culturing is used as fish soy sauce.