JP4876259B2 - Method for producing fish soy sauce - Google Patents

Description

  The present invention relates to fish soy sauce, a method for producing the same, and a seasoning containing fish soy sauce.

  In recent years, the burden on the environment caused by waste has become serious, and the generation of dioxins due to incineration and the tightness of the final disposal site have become major problems. In order to solve this problem, in Japan, “Food Circulation” aims to “reducing and reusing” and “recycling” useful waste (circulating resources) as well as “controlling the generation of waste”. The Law Concerning Promotion of Recycling Resources (Food Recycling Law) has been in force since 2001.

  By the enforcement of the Food Recycling Law, all businesses that produce, process, wholesale, or retail food that generates 100 tons or more of waste per year will have a recycling rate of 20 by 2006. % Or more. Under such circumstances, fisheries processors that produce surimi and salt-dried products are also hoping for effective treatment of seafood residues generated during processing. Conventionally, seafood residue is used for the production of fish soy sauce and fertilizer by fermentation.

  Fish soy sauce is a natural seasoning rich in amino acids produced by degrading fish protein with fish-derived or fermenting bacteria enzymes, and using Akata Prefecture's “Shottsuru” and squid liver made from grouper. “Ishiri” from the Noto region, or “Ikanago soy sauce” from Kagawa Prefecture, which is used as a raw material, is well known as Japan ’s three major fish soy sauce. In recent years, the demand for fish soy sauce as a natural fermented seasoning has been increasing due to the ethnic boom, and Thai “Nampura” and “Nyokumam” in Vietnam are often seen in mass retailers.

  The basic production of fish soy sauce is performed by fermenting and brewing fish meat with soy sauce cake and salt added at 30 ° C. for 3 months, followed by squeezing and removing the starch by heating. However, since the production of fish soy sauce by such a method requires a fermentation brewing period of 3 to 6 months, it is not suitable for residual processing in food processing plants. Then, the short-term manufacturing method of fish soy sauce using soy sauce cake ("Development of new food using fermentation technology", National Agriculture Research Institute, Fisheries and Marine Research Institute) has been proposed (Non-patent Document 1). This short-term manufacturing method (1) reduces the amount of lipid by removing the internal organs and using steamed fish meat, shortens the fermentation and brewing period, and reduces the rancidity caused by lipid oxidation that occurs during fermentation and brewing. It is characterized by suppressing the occurrence and (2) the ability to reduce the salt concentration by about 5% from the usual because the spoilage bacteria are killed by cooking.

  Molasses is conventionally used to add to a fermentation medium and promote the growth of fermenting bacteria (Patent Documents 1 and 2).

Although the technique of adding molasses to soy sauce is described in Patent Document 3, it differs significantly from the present invention described in detail below in that molasses is added after fermentation brewing of soy sauce. Moreover, although the technique which adds molasses to soup stock is described in patent document 4, it is not directly relevant to this invention.
JP 2004-298139 A JP 2004-248542 A JP 2000-333638 A JP 2000-279125 A Agricultural Research Institute, Fisheries and Marine Research Institute, “Short-term manufacturing method of fish soy sauce using soy sauce cake”, [online], [Search August 18, 2005], Internet <URL: http: //www.ari .pref.niigata.jp / nourinsui / seika04 / katuyou / 32 / 040232ml.html ＞

  Fish soy sauce has the disadvantages of fish odor and saltiness derived from raw fish. Moreover, there is a problem that it takes a long time to produce traditional fish soy sauce.

  In addition, although the above-mentioned short-term production method shortens the production period, there is a drawback that the amount of umami components produced is small compared to a normal long-term production method.

  An object of the present invention is to provide a method for producing fish soy sauce containing a large amount of umami components and having reduced fish odor in a short period of time.

  The present invention includes the following inventions.

(1) A method for producing fish soy sauce, wherein fermentation is performed using a steamed mixture of seafood meat other than the internal organs, molasses, salmon, and salt.

(2) The method according to (1), wherein at least 5 ml of molasses is contained in 100 g of the seafood meat in the mixture.

(3) Fish soy produced by the method according to (1) or (2).

(4) Fish soy provided with at least one of the following features (a) or (b).

  (A) The alcohol content is 150 mg / 100 ml or more.

  (B) The value of acidity I is 70% or more of the value of acidity II.

(5) A fish sauce containing seasoning containing the fish sauce according to (3) or (4).

  The present invention provides a method for producing fish soy sauce containing a large amount of umami components and having a reduced fish odor in a short period of time.

  This specification includes the contents described in the specification of Japanese Patent Application No. 2005-254720 which is the basis of the priority of the present application.

  In the present invention, seafood meat other than the steamed internal organs is used. This is because the use of uncooked seafood meat or viscera has the problem that the lipids are oxidized during the fermentation process, resulting in a rotting odor. By using seafood meat other than the steamed internal organs, unpleasant fishy odor caused by the internal organs can be suppressed. By steaming seafood meat before fermentation and reducing the amount of lipid, it is possible to suppress the occurrence of acid odor due to lipid oxidation during fermentation and brewing. Moreover, since the spoilage bacteria are killed by cooking, the salt concentration can be reduced by about 5% compared to the conventional method, and fish soy sauce with reduced saltiness can be produced.

  In the present invention, “seafood meat” includes skulls, bones and the like of seafood with meat.

  In addition to fresh seafood, the seafood meat used in the present invention may be derived from processing residues of seafood produced in the manufacturing process such as fillets or canned foods. Although the kind of seafood is not specifically limited, For example, flying fish, yellowtail, tuna, bonito, crustaceans (for example, shrimp, crab), molluscs (for example, squid, octopus) and the like can be mentioned.

  The steamed mixture of seafood other than the internal organs, molasses, salmon, and salt is usually further added with water. The amount of water added is not particularly limited, but is preferably in the range of 0.5 to 1.5 ml per 1 g of the seafood meat (that is, 50 to 150% (v / w) with respect to the seafood meat).

  The molasses used in the present invention may be ordinary molasses. Molasses is a syrup-like sugar solution that remains when sugar is crystallized in the process of producing sugar from sugarcane, beet, etc., and is a by-product obtained in the sugar production process. Since fermentation is promoted by the addition of molasses, fish soy sauce can be produced in a short period of time, and an improvement in mellowness and umami is observed. Fish odor is masked by molasses. The amount of molasses added is not particularly limited, but is preferably at least 5 parts by weight with 100 parts by weight of the seafood. Although an upper limit is not specifically limited, For example, the said seafood meat is 100 weight part, and is 30 weight part or less. More preferably, the amount of molasses added is at least 5 ml, particularly preferably 1 to 30 ml per 100 g of the seafood meat.

  The koji used in the present invention is typically soy sauce koji or miso, and soy sauce koji is particularly preferred. The soy sauce cake is obtained, for example, by inoculating koji molds such as Aspergillus oryzae and Aspergillus soya into steamed and roasted soybeans or wheat and making them. The addition amount of salmon is not particularly limited, but is preferably 10 to 50% (w / w), preferably 20 to 30% (w / w) with respect to seafood meat other than the internal organs such as the residue. Is more preferred, with about 25% (w / w) being particularly preferred.

  Although the addition amount of salt is not specifically limited, It is preferable that it is 5-15% (w / w) with respect to water, and 10-15% (w / w) is more preferable. Moreover, when the volume of water is used as a reference, the amount of sodium chloride added is preferably 5 to 15% (w / v), and more preferably 10 to 15% (w / v).

  Fermentation of the mixture containing the above-mentioned seafood meat, molasses, salmon and salt can be carried out, for example, at 20 to 40 ° C. (preferably 35 ° C.) for 7 to 21 days (preferably 14 days). it can.

  The fish soy sauce obtained by the method of the present invention has a suitable flavor with reduced fish odor and increased mellowness and umami.

  The fish soy sauce obtained by the method of the present invention typically contains alcohol in a content of 150 mg / 100 ml or more, more preferably 200 mg / 100 ml or more, and most preferably 240 mg / 100 ml or more. The upper limit of the alcohol content is not particularly limited, but is usually 2500 mg / 100 ml or less. It is estimated that the fish odor is masked because the alcohol content is thus relatively high. The alcohol content (mg / 100 ml) in the present invention was determined by steam-distilling 10 ml of a sample, measuring the obtained distillate to a volume of 100 ml, and oxidizing the amount of alcohol in 10 ml of the distillate after the volume was oxidized. This is a value obtained by converting the measured alcohol amount as an amount (mg) per 100 ml of fish soy sample. The oxidation method is performed according to the following procedure. Add 10 ml of N / 5 potassium dichromate and 10 ml of concentrated sulfuric acid to 10 ml of the distillate after the constant volume placed in the Erlenmeyer flask, stopper with aluminum foil, and let stand for 1 hour. After standing for 1 hour, 70 ml of distilled water is added, 6.5 ml of 8% potassium iodide is added, and immediately titrated with a N / 10 sodium thiosulfate solution. About 0.5 ml of 1% starch is added after the start of titration, and the solution is titrated until the purple color of iodine starch reaction disappears. Reference: Kazuo Higashi; Brewing analysis “Fermentation and Brewing I”, Mitsutoshi, Tokyo, 2002, 313-382.

  The fish soy sauce obtained by the method of the present invention is also typically characterized in that the acidity I value is 70% or more, preferably 75% or more of the acidity II value. The upper limit of the ratio of the acidity I value to the acidity II value is not particularly limited, but is usually 99% or less. The high ratio reflects the high concentration of organic acid and acidic amino acid in fish soy sauce, and it is estimated that the high concentration of organic acid and acidic amino acid is advantageous for suppressing fish odor. Here, the “acidity I” is a titration (ml) of 1/10 N NaOH required for adjusting pH 7.0 to 10 ml of fish soy sauce with 40 ml of water. “Acidity II” is a titration (ml) of 1/10 N NaOH further required to adjust the fish soy sauce to pH 8.3 to pH 8.3 (reference: Higashi Kazuo; Brewing I ", Koso, Tokyo, 2002, 313-382).

  The fish soy sauce-containing seasoning of the present invention is a combination of the fish soy sauce of the present invention and raw materials such as dashi soup, spices, sweet saccharides, vinegar, acidulants, alcoholic beverages, other seasonings, etc. Prepared by the above method.

  Dashi soup can be dried by drying normal fish buns such as bonito, soda bun, bonito, bonito, bonito, bonito, etc. It is a normal dashi juice obtained by extracting worms with hot water or alcohol, and one or more are used. If necessary, seaweeds such as kombu and mushrooms such as shiitake mushrooms are used. Moreover, various extracts, such as a seafood extract, a yeast extract, a beef extract, a vegetable extract, are also used as needed.

  Examples of spices include garlic, onion, oregano, thyme, sage, ginger, red pepper, pepper, allspice, clove, nutmeg, cardamom and the like, and one or more are used. In addition, spicy vegetables such as ginger, garlic, green pepper, perilla, parsley, leek and honey bees are used as necessary.

  Sweet saccharides may be those used in normal seasonings, such as sugar, maltose, fructose, liquid sugar, glucose, starch syrup, dextrin, and starch. Sweet saccharides also include sugar alcohols such as sorbitol and maltitol. In addition, mirin, sake-containing sweet seasonings and the like are also preferably used. If necessary, sweeteners such as glycyrrhizin, stevioside and aspartame are also used. These sweet saccharides and sweeteners can be used alone or in combination.

  In addition, one kind of amino acid seasoning such as protein hydrolyzate, sodium chloride, glycine and sodium glutamate, nucleic acid seasoning such as sodium inosinate and sodium guanylate, and umami seasoning such as sodium succinate as necessary Or 2 or more types are used.

  In addition, one or more acidulants such as vinegar, fruit juice, citric acid, malic acid, tartaric acid, lactic acid, and acetic acid are used as necessary.

  In addition, one or more raw materials such as sake, wine and other liquors, fermented seasonings, edible oils such as rapeseed oil and sesame oil, various gums, emulsifiers, fragrances and coloring agents are used as necessary. .

  The fish soy sauce-containing seasoning of the present invention is mixed with the fish soy sauce of the present invention produced by the above method and the above-mentioned other raw materials and subjected to sterilization treatment (for example, heat sterilization under conditions such as 80 for 10 minutes). Can be obtained.

  The fish soy sauce-containing seasoning of the present invention has a preferred flavor that is enhanced by the flavor of dashi soup, the flavor of spices, and the like.

  EXAMPLES Next, although this invention is demonstrated concretely based on an Example, this invention is not limited to these Examples.

  As the seafood meat material, a material obtained by removing the internal organs from the residue in the flying fish processing and steaming (hereinafter, simply referred to as “residue”) was used.

  The soot used in the examples was prepared by the following procedure. (1) Dried soybeans were immersed in twice the amount of water for 1 day. (2) After immersion, water was drained and steamed at 105 ° C to 115 ° C for 75 minutes. (3) After cooking, the mixture was allowed to cool to 40 ° C. or lower. (4) After standing to cool, roasted strong wheat flour in the same amount as the amount of soybean was mixed, and 0.033% koji mold (manufactured by Bioc Co., Ltd., Super Purple) was added to the amount of soybean and mixed. (5) After mixing, the mixture was allowed to stand at 32 ° C. for 12 hours, then allowed to stand at 28 ° C. for 6 hours, and further allowed to stand at 26 ° C. for 54 hours.

  The molasses used in the examples was produced at Shinko Sugar Industry Co., Ltd. Nakaseed Factory.

The residue, water, salt, candy and molasses were blended in the proportions shown in Table 1 to obtain a raw material mixture. Test group 1 is a control test group without addition of molasses, test group 2 is a test group with addition of molasses 5% (v / w, vs. residue), test group 3 is an addition test with molasses 20% (v / w, vs. residue) It is a ward.

  The above raw material mixture was fermented by the following procedure. The coarsely pulverized residue 500 g was steamed at 105 ° C. to 110 ° C. for 15 minutes and allowed to cool to 40 ° C. or less (the obtained residue is hereinafter referred to as “boiled residue”). An equal amount of 40 ° C. salt water (75 g salt / 500 ml water) was added to the cooking residue so that the salinity was 15% (w / w) with respect to the cooking residue. A predetermined amount of molasses was added to the test group to which molasses was added. Furthermore, 125 g of koji in an amount corresponding to 25% (w / w) was added to the cooking residue, mixed, and fermented at 35 ° C. for 14 days. On the 14th day, it was heated at 85 ° C. for 15 minutes and filtered to obtain fish soy sauce.

  The obtained fish soy sauce samples were subjected to sensory evaluation and amino acid analysis.

  Sensory evaluation conditions: 18 panelists (7 males in their 20s, 6 females in their 20s, 2 males in their 40s, 3 males in their 50s) enjoyed the fish soy sauce in each test zone, ”,“ Mellowness ”,“ Umami ”, and“ Soy sauce flavor ”are evaluated in 5 levels (1 to 5 points, the higher the level of each item, the higher the score). The average value of evaluation points was calculated and compared.

  Conditions for amino acid analysis: After deproteinizing the sample, the pH was adjusted to 2.2 with 1N NaOH, and amino acid analysis was performed using an amino acid analysis system (Shimadzu Corporation). A Na type analytical column (Shim-pack Amino-Na, Shimadzu Corporation) was used as the column, and a mobile phase kit Na type for amino acid analysis (Shimadzu Corporation) was used as the mobile phase.

The results are shown in Tables 2 and 3.

  As shown in Table 2, by adding molasses to the fermentation raw material, the fish odor of the obtained fish soy sauce was suppressed, and the mellowness, umami, and aroma were enhanced. In addition, as shown in Table 3, the amino acid composition was changed in the fish soy sauce obtained by adding molasses to the fermentation raw material. In particular, the serine content changed significantly.

  Fish soy sauces containing various raw materials were prepared, and the total sugar amount, reducing sugar amount, alcohol amount, and titration acidity (acidity I, acidity II) were measured.

Table 4 shows the raw material composition of each fish soy sauce.

  As the “raw fish residue”, the present invention 1 to 3 and the control 1 use flying fish residue, the present invention 4 uses yellowtail residue, the present invention 5 uses tuna residue, and the present invention 6 uses skipjack. The remainder was used. Here, the “raw fish residue” refers to a product obtained by removing the internal organs from the residue in the processing of each raw fish and performing a steaming process.

  In this example, the same candy and molasses as those used in Example 1 were used.

  The fish soy samples of the present invention 1 to 6 and the control 1 are obtained by fermenting a raw material mixture having the composition shown in Table 4 in the same procedure as in Example 1.

  The fish soy sample of the control 2 (flying fish soy sauce + 20% molasses added) was prepared by adding 20% (v / v) of molasses to the control 1 sample.

  The control 3 (20% molasses) fish soy sauce sample was prepared by adding molasses in an amount of 20% (v / v) to distilled water.

  The amount of reducing sugar in each fish soy sauce sample was determined by deproteinization of the sample, followed by the Somogy Nelson method (reference: Masaru Iizuka, Koichi Furuichi; carbohydrate analysis, “Science of carbohydrates”, Asakura Shoten, Tokyo, 2000, 31-48). The total amount of sugar was measured by using the Somogy Nelson method after the sample was hydrolyzed with hydrochloric acid, neutralized and deproteinized.

  The alcohol content of each fish soy sample was measured by the following procedure. The alcohol content (mg / 100 ml) was measured by steam-distilling a 10 ml sample, measuring the obtained distillate to a constant volume of 100 ml, and measuring the amount of alcohol in 10 ml of the distillate after the constant volume by an oxidation method. It is the value which converted the amount of alcohol made as a quantity (mg) per 100 ml of fish soy sauce samples. The oxidation method was performed according to the following procedure. 10 ml of N / 5 potassium dichromate and 10 ml of concentrated sulfuric acid were added to 10 ml of the distillate after constant volume placed in an Erlenmeyer flask, stoppered with aluminum foil, and left for 1 hour. After standing for 1 hour, 70 ml of distilled water was added, 6.5 ml of 8% potassium iodide was added, and titration was immediately performed with an N / 10 sodium thiosulfate solution. After the start of titration, when it became pale brown orange, about 0.5 ml of 1% starch was added, and titration was carried out until the purple color of iodine starch reaction disappeared. Brewing analysis “fermentation and brewing I”, Mitsutoshi, Tokyo, 2002, 313-382).

  The acidity I and II of each fish soy sample were measured by the following procedure. Distilled water (40 ml) was added to a sample (10 ml) and neutralized with 1/10 N NaOH while stirring. The 1 / 10N NaOH titration (ml) required for pH 7.0 is designated as acidity I, and the 1 / 10N NaOH titration (ml) required for pH 7.0 to pH 8.3 is further designated as acidity II. did. Titration acidity is the sum of acidity I and II.

Table 5 shows the measurement results.

  About sugar content measurement. In the sample of the present invention 2 in which 20% molasses was added before fermentation of flying fish soy sauce, the amount of reducing sugar was 9.6 mg / ml and the total amount of sugar was 9.9 mg / ml. In the sample of Control 2, to which 20% molasses was added after fermentation of flying fish soy sauce, the amount of reducing sugar was 40.3 mg / ml and the total amount of sugar was 13.3 mg / ml. In the former, both the amount of reducing sugar and the amount of total sugar were remarkably small, so it is estimated that sugar in molasses was used as a nutrient source for koji mold during the fermentation process.

  About the amount of alcohol. It was found that the samples of the present invention 1-6 had a significantly higher alcohol content than the samples of Controls 1-3. By adding molasses, it is presumed that a lot of alcohol is produced during the fermentation process and the fishy odor is masked.

  About acidity. It was revealed that the samples of the present invention 1 to 6 had a higher ratio of the acidity I value to the acidity II value than the samples of Controls 1 to 3. Since the acidity I reflects the contents of organic acids and acidic amino acids, and the acidity II reflects the contents of neutral amino acids and basic amino acids, the samples of the present invention 1-6 are compared with the control samples. And it turns out that it contains many acidic amino acids. In the fish soy sauce of the present invention, fish odor is presumed to be reduced by the presence of a large amount of organic acid and acidic amino acid.

  In Example 3, the fish soy sauce obtained by adding molasses to the raw material mixture was compared with the fish soy sauce obtained by adding glucose to the raw material mixture. The experiment was performed according to the following procedure.

  500 g of the coarsely pulverized residue was steamed at 105 to 110 ° C. for 15 minutes and allowed to cool to 40 ° C. or lower. An equal amount of 40 ° C. salt water (75 g salt / 500 ml water) was added to the cooking residue so that the salinity was 15% (w / w) with respect to the cooking residue. Furthermore, molasses corresponding to 20% (v / w) or glucose corresponding to 20% (w / w) was added to the cooking residue and fermented at 35 ° C. for 14 days. On the 14th day, heating was performed at 85 ° C. for 15 minutes, followed by filtration to obtain fish soy sauce. Test group 1 is the same as test group 1 of Example 1, the control group without addition of molasses and glucose, test group 2 is the test group to which glucose was added during fermentation, and test group 3 is the molasses during fermentation. This is the added test section.

Sensory evaluation was performed about each obtained fish soy sauce sample.

Sensory evaluation conditions: Evaluation was performed by 13 panelists (7 men in their 20s, 4 women in their 20s, and 2 men in their 40s). Savor the fish soy sauce from each test zone, and classify each item of “fish odor”, “mellowness”, “umami”, “koku”, “soy sauce aroma” in 5 levels (1-5 points, The higher the degree, the higher the score), and the average score of all panelists was calculated and compared. The results are shown in Table 6.

  As shown in Table 6, when the glucose was added, the fish odor of the fish soy sauce was suppressed compared to the case where it was not added, and the mellowness, umami, and soy sauce flavor were slightly increased. When molasses was added, the fish odor was further reduced, and the mellowness, umami, and soy sauce aroma were increased compared to those with glucose added.

  All publications, patents and patent applications cited herein are incorporated herein by reference in their entirety.

Claims (5)

A method for producing fish soy sauce, characterized by performing fermentation using as a raw material a steamed mixture of seafood other than internal organs, molasses, salmon, water, and salt,
In the mixture, molasses is contained in an amount of 5 to 20 ml with respect to 100 g of the seafood meat, salmon is contained in an amount of 10 to 50% (w / w) with respect to the seafood meat, and water is 50 to 150 with respect to the seafood meat. % (V / w) is included, and 5 to 15 (w / v) salt is included with respect to the water,
The method, wherein the fermentation is performed at 20 to 40 ° C for 7 to 21 days.   The method according to claim 1, wherein the seafood meat is flying fish, yellowtail, tuna, or skipjack seafood.   Fish soy produced by the method according to claim 1 or 2. The fish soy sauce of Claim 3 provided with at least one of the characteristics of the following (a) or (b).
(A) The alcohol content is 150 mg / 100 ml or more.
(B) The value of acidity I is 70% or more of the value of acidity II.   A fish soy-containing seasoning comprising the fish soy according to claim 3 or 4.