Process for producing fish sauce having reduced fishy smell and improved flavor

A manufacturing method and fish soy sauce technology are applied in the field of fish soy sauce manufacturing to achieve the effects of reducing the amount of TMA, reducing the fishy odor and enhancing the sense of roundness

Inactive Publication Date: 2013-03-13
KAGOSHIMA UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, although these fish soy sauces have the rich taste brought by the autolyzed substances of the raw fish media, on the other hand, they also have a unique fishy smell caused by the fish media.

Method used

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  • Process for producing fish sauce having reduced fishy smell and improved flavor
  • Process for producing fish sauce having reduced fishy smell and improved flavor
  • Process for producing fish sauce having reduced fishy smell and improved flavor

Examples

Experimental program
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Effect test

experiment example

[0043] Flying fish sauce, yellow muscle tuna fish sauce, clove fish sauce and naked fish were prepared according to the methods shown in the examples with or without the addition of cooked sweet potato and / or waste molasses For the fish soy sauce, sensory tests were performed on the changes in acidity, alcohol content, TMA content and TMAO content, fishy odor, roundness, and delicious taste of these fish soy sauces.

[0044] (1) Acidity and alcohol content

[0045]

[0046] Alcohol content was measured by distillation method (Reference: Tokazuo, Brewing Analysis (Fermentation and Brewing I), Korin, Tokyo, 2002, 313-382); acidity I, titration acidity (acidity I · acidity II) according to the standard soy sauce analysis method (Reference: Tokazuo, Brewing Analysis (Fermentation and Brewing I), Korin, Tokyo, 2002, 313-382) determination.

[0047] Table 1

[0048]

[0049] ＊ 1 In the case of clove fish and naked sandfish, use the whole fish body, not the remainder.

[005...

Embodiment 1

[0070] 1) Fish raw materials and fingerlings

[0071] Use flying fish and tuna with guts and gills removed, cloves, and naked sandfish. "Remainder" used in this experiment includes the head, midbone, and pectoral fins.

[0072] 2) Preparation of koji

[0073] The koji was prepared as follows: First, dry soybeans (commercially available) were immersed in water with a volume twice the weight of soybeans for 1 day, and then steamed in a high-temperature autoclave at 105 to 110° C. for 75 minutes. Next, 0.03% (w / w) of the genus Aspergillus ((Co., Ltd.) ビオツク, スパ11-purple), soybeans, and flour of equal weight which are fried until the surface becomes light brown are mixed in an amount of 0.03% (w / w) relative to the weight of soybeans; Then, it was placed in an incubator at 32° C. for 12 hours, at 28° C. from 12 hours to 18 hours, and at 26° C. after 18 hours, until Aspergillus was attached around soybeans.

[0074] 3) Pretreatment of sweet potato

[0075] The sweet potato (sweet...

Embodiment 2

[0079] The same procedure as in Example 1 was carried out, except that the fish body of a clove was used as a raw material for the fish, and the boiled sweet potato and waste molasses were added to obtain a clove fish sauce with reduced fishy odor.

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PUM

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Abstract

It is intended to provide a process for producing a fish sauce in which the fishy smell characteristic to fish sauces has been reduced. A process for producing a fish sauce characterized by comprising adding cooked sweet potato optionally together with blackstrap molasses, koji and sodium chloride to fish and thus producing the fish sauce; a fish sauce which is produced by this process; and a fish sauce-containing seasoning which contains this fish sauce.

Description

technical field [0001] The present invention relates to a method for producing fish sauce with reduced fishy odor. Background technique [0002] Fish soy sauce is produced by adding a large amount of salt to fish media to prevent spoilage, and decomposing proteins in fish media into low-molecular peptides or amino acids by the action of autolytic enzymes. In addition, as examples of fish soy sauce, generally known are "salt sauce" made of thunderfish, sardines, etc., "oyster soy sauce" and "clam soy sauce" made of shellfish. [0003] However, these fish soy sauces have a rich taste due to the autolyzed substances of the raw fishes, but on the other hand, they also have a unique fishy smell derived from the fishes. [0004] Then, in the manufacturing method of the fish soy sauce which reduces the fishy smell in fish soy sauce, various methods are proposed. For example, there are: a method of producing fish soy sauce using freshwater fish as a main raw material (see Patent D...

Claims

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Application Information

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Patent Type & AuthorityPatents(China)
IPC IPC(8): A23L1/238A23L1/22A23L1/23A23L27/50A23L27/00A23L27/24
CPCA23L1/39A23L1/23A23L1/327A23L1/22075A23L23/00A23L17/20A23L27/24A23L27/84
Inventor御木英昌进藤穰
OwnerKAGOSHIMA UNIV