JP2001025373A - Fish sauce seasoning - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a fish sauce seasoning containing reduced rate of a monosaccharide of water-soluble saccharides, capable of enhancing taste, having suppressed fish odor and containing no insoluble material even in an unfiltered state by formulating a yeast extract in a specific proportion with a fish sauce. SOLUTION: The objective fish sauce seasoning is obtained by formulating 1-40% product prepared by treating a raw material yeast with a lytic enzyme, a protease, a nuclease, a deaminase, or the like, as a yeast extract with a fish sauce. The fish sauce seasoning has a taste extremely enhanced because of the content of a monosaccharide in a water-soluble saccharides reduced to <=40%, preferably <=20%, and no precipitation caused by mixing, suppressed stink, or the like, of fish, synergistic effect of the taste maximumly exhibited by the formulation, and no insoluble material even in an unfiltered state.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a seasoning containing fish soy as a main component, and more particularly to a fish soy seasoning which has enhanced taste and improved flavor by incorporating a yeast extract. More specifically, the present invention relates to a fish soy sauce seasoning in which a yeast extract that does not produce a precipitate even when blended and preserved after being blended with fish soy sauce is used, and the flavor synergistic effect of the blend is maximized.

[0002]

2. Description of the Related Art Some fish soy sauces have been used since ancient times in Japan, but most of them are basic seasonings commonly used in Southeast Asia and other countries. Is a seasoning that is spreading.

[0003] Fish soy sauce is made by using fish as a raw material, either by self-digestion with the enzyme of the fish itself, or by decomposing it with commercially available enzymes. It is characterized by a high amino acid content, and in particular, a large amount of tasty amino acids such as glutamic acid, alanine, and cystine.

However, despite the excellent taste of fish soy sauce, the unique fish odor derived from raw materials and processes is a restriction on use, and as a means for reducing the odor, koji mold is used. Methods and the like have been proposed, and products that use enzymatic decomposition and have less odor than conventional products from Southeast Asia have been sold. Also, a method for improving fish odor by adding a yeast extract (JP-A-10-27)
1975) has also been proposed, and products containing yeast extract (MC Marinerage Co., Ltd., Marinerage P, etc.)
Are sold.

[0005] In recent years, yeast extract has been widely used as a basic natural seasoning for the purpose of imparting kokumi and umami, and further contains a chemical seasoning such as sodium glutamate or a protein hydrolyzate. On the contrary, it is blended and used for the purpose of improving and enhancing the taste of chicken extract, pork extract and the like. Mixing the above yeast extract with fish soy is also a simple example, and it is expected that the synergistic effect of the taste components of fish soy and yeast extract will enhance the taste.

[0006] The yeast extract is usually made from brewer's yeast, baker's yeast, torula yeast, or the like as a raw material, and after autolyzing or enzymatically decomposing protein components in the yeast, insoluble components are removed by centrifugation or the like. The water-soluble components are concentrated and dried to produce a liquid or powdered product. In the decomposition step, in addition to the decomposition of the protein component, the cell wall polysaccharide is decomposed by the cell wall lysing enzyme to improve the yield.
The insoluble polysaccharide after the decomposition is separated and removed by centrifugation, filtration, and the like. As a result, the yeast extract product contains many low-molecular-weight, water-soluble saccharides including monosaccharides.

[0007] When such a yeast extract is mixed with fish soy sauce, precipitation occurs, so that there are many problems contrary to expected effects. That is, 1) the effective taste components are insolubilized and precipitated, resulting in loss of taste power (reduction of nitrogen components),
2) Unless the precipitate is removed, there is a problem in uniformity and appearance as a seasoning. 3) For that reason, an extra step of removing the precipitate is required. Therefore, in the prior art, at present, there is a very limited application and commercialization of fish soy sauce containing a yeast extract.

[0008]

DISCLOSURE OF THE INVENTION The present invention relates to a fish soy sauce which has enhanced taste and suppresses fish odor by adding a yeast extract which does not cause precipitation even when blended with the fish soy sauce. The purpose is to provide seasonings.

[0009]

Means for Solving the Problems The present inventors have made intensive studies on the properties of yeast extract in order to solve the above-mentioned problems, and as a result, found that water-soluble low-molecular-weight saccharides, particularly simple saccharides, produced as a result of cell wall decomposition of yeast. It has been found that sugar is a cause of precipitation, and it has been found that a yeast extract which does not precipitate even when added to fish soy sauce can be obtained by suppressing the ratio of monosaccharides in water-soluble saccharides to 40% or less.

That is, a first aspect of the present invention relates to a fish soy sauce seasoning characterized by containing 1 to 40% by dry weight of a yeast extract with fish soy sauce, and being unfiltered and free from insoluble matter. .

The second aspect of the present invention relates to a fish soy sauce seasoning containing a yeast extract having a monosaccharide ratio of 40% or less in water-soluble saccharides.

In a preferred embodiment, the present invention relates to a fish soy sauce seasoning blended with a yeast extract having a monosaccharide ratio of 20% or less in a water-soluble saccharide.

[0013] In a further preferred embodiment, the present invention relates to the above-mentioned fish soy sauce seasoning in which yeast extract is blended with fish soy sauce in an amount of 1 to 40% by dry weight, and is unfiltered and contains no insoluble matter.

[0014]

BEST MODE FOR CARRYING OUT THE INVENTION The raw material yeast of the yeast extract used in the present invention may be any of baker's yeast, beer yeast, and torula yeast.

The method for producing the yeast extract may be either an enzymatic decomposition method or an autolysis method, and the decomposition is controlled so that the monosaccharide content in the water-soluble saccharide is 40% or less, more preferably 20% or less. There is a need to. A yeast extract having a monosaccharide content of more than 40% in the water-soluble saccharide is not preferred because precipitation occurs when blended with fish soy sauce.

Since the components of the yeast extract are influenced by the type of the raw yeast, the type of the enzyme, the conditions of the autolysis or the enzyme treatment, etc., it is not possible to set specific conditions. The type of the cell wall lysing enzyme and the processing conditions may be appropriately selected. Examples of usable cell wall lysing enzymes include “YL-N” manufactured by Amano Pharmaceutical Co., Ltd.
L "and" Protin "and" Samoase "manufactured by Daiwa Kasei Co., Ltd. and" Proleather "manufactured by Amano Pharmaceutical Co., Ltd. as the enzyme having cell wall lytic activity. On the other hand, when producing by the autolysis method, the degree of autolysis is determined by the fact that the production of the monosaccharide is 4%.
Control is performed so as to be 0% or less.

There are many types of monosaccharides in yeast extract, such as mannan, which is the main cell wall constituent polysaccharide of yeast, mannose, glucose which is a constituent sugar of glucan, glucosamine and mannose-6-phosphate. The main components are glucose and mannose. In the present invention, the molecular weight distribution of the water-soluble saccharide can be measured by utilizing separation by ion chromatography, and the ratio of the monosaccharide in the water-soluble saccharide can be determined.

The fish soy sauce seasoning of the present invention is obtained by blending the above yeast extract with fish soy sauce, and the blending ratio of the yeast extract is in the range of 1 to 40% by dry weight with respect to the fish soy sauce. Is preferred. When blended at this ratio, little or no precipitation occurs,
It is possible to obtain a fish soy sauce seasoning with enhanced taste without not only not requiring a filtration step but also losing taste components.

[0019]

EXAMPLES The present invention will be described in more detail with reference to the following Examples, but it should not be construed that the present invention is limited thereto. (Example 1) Commercial raw yeast (trade name: Kaneka Red Yeast, manufactured by Kaneka Chemical Industry Co., Ltd.) was used as a raw material yeast for the yeast extract. 10 g (dry weight) of the raw yeast was suspended in 90 ml of water, and heat-treated at 90 ° C. for 30 minutes to sterilize the yeast and deactivate enzymes in the cells. Next, after cooling the yeast suspension to 50 ° C., 0.5% by weight of a lytic enzyme (trade name: YL-NL, manufactured by Amano Pharmaceutical Co., Ltd.) based on the dry weight of yeast, and a protease (trade name: protin AY10 (manufactured by Daiwa Kasei Co., Ltd.) was added at 1.0% by weight, the pH was adjusted to 7, and then a decomposition reaction was performed for 8 hours. Then, 0.1% by weight of a nuclease (trade name: nuclease Amano, manufactured by Amano Pharmaceutical Co., Ltd.) is added to the dry weight, reacted at 70 ° C. and pH 5 for 3 hours, and then deaminase (trade name: Deamizyme, manufactured by Amano Pharmaceutical Co., Ltd.) was added at 0.02% by weight per dry weight, and reacted at 50 ° C. and pH 6 for 5 hours. The reaction solution was treated at 90 ° C. for 30 minutes to deactivate the enzyme, and then centrifuged to obtain a supernatant (80 ml). The supernatant was concentrated to dryness under reduced pressure and dried yeast extract 5.2.
g was obtained. (Comparative Example 1) Enzyme treatment was carried out under the same conditions as in Example 1 except that the amount of the lytic enzyme was changed to 1.0% by weight and the decomposition reaction time was changed to 20 hours. 5.8 g of extract was obtained.

The results of analysis of the yeast extracts obtained in Example 1 and Comparative Example 1 are shown in Table 1.

[0021]

[Table 1] From the results in Table 1, it can be seen that among the components of the yeast extract, yeast extracts differing only in the amount of the monosaccharide in the water-soluble saccharide were obtained. (Example 2, Comparative Example 2, Reference Example 1) The obtained yeast extract of Example 1 and Comparative Example 1 was added to 40 ml of commercially available fish soy sauce (trade name: Azidas V4, manufactured by Yaegaki Fermentation Giken Co., Ltd.). 12 wt% was added, and the amount of the precipitate formed after storage at room temperature for 2 weeks was determined visually and by filtration, and the filtrate after the removal of the precipitate was subjected to a sensory evaluation. The amount of sediment during filtration was determined from the amount of sediment obtained after filtration using filter paper (No. 1) washed with hot water. The sensory evaluation was evaluated as a total value of five panelists. The results were compared in Table 2 using Fish Soy Sauce without any yeast extract as Reference Example 1.

[0022]

[Table 2] From the results shown in Table 2, it was found that no precipitate was formed in the fish soy sauce of Example 1 and the effect of the addition of the yeast extract was remarkably exhibited functionally. (Example 3) Using the same amount of the same raw material as in Example 1, and using the same heat-inactivated yeast suspension, a lytic enzyme (trade name: Tunicase, manufactured by Amano Pharmaceutical Co., Ltd.) per dry weight of the raw material ) And 1.0% by weight of a protease (trade name: Protin AY10L, manufactured by Daiwa Kasei Co., Ltd.), and reacted at pH 7, 50 ° C. for 12 hours, followed by nuclease (trade name: nuclease) , Manufactured by Amano Pharmaceutical Co., Ltd.)
%, And reacted at 70 ° C. and pH 5 for 3 hours. Then, 0.02% by weight of deaminase (trade name: Deamizyme, manufactured by Amano Pharmaceutical Co., Ltd.) was added, and the mixture was reacted at 50 ° C. and pH 6 for 5 hours. Further, 0.5% by weight of a protease (trade name: flavorzyme, manufactured by Novo Nordisk Japan Ltd.) was added, and the mixture was reacted at 60 ° C. without pH adjustment for 2 hours.
Thereafter, the enzyme was inactivated by treatment at 90 ° C. for 30 minutes. After cooling, the reaction solution was centrifuged, and the supernatant was dried at 40% by weight.
The solution was concentrated under reduced pressure to a concentration to obtain 14.7 g of a liquid yeast extract. (Example 4) In the preparation of the yeast extract of Example 3, the amount of the lytic enzyme was set to 1.0% by weight, and the decomposition reaction time was set to 24%.
The preparation was carried out under the same conditions except that the time was changed to obtain 15.5 g of a liquid yeast extract.

Table 3 shows the results of analysis of the yeast extracts of Examples 3 and 4. (The analysis method is the same as in Example 1.)

[0024]

[Table 3] It can be seen from Table 3 that the content of the monosaccharide is different in the components. (Example 5) The liquid yeast extract obtained in Examples 3 and 4 was used in combination with two commercially available fish soy sauces (trade names: Marineji, manufactured by MG C Marineji, Co., Ltd., trade names: Honyu Soy, Kai Taku) 5.5 ml in dry weight conversion for 40 ml)
%, And stored for 2 weeks under refrigeration at 5 ° C., and the amount of precipitate formed was measured. The amount of the precipitate was measured visually and indicated by volume% of the amount of the precipitate in the centrifuge tube after centrifugation at 3000 rpm. Table 4 shows the results.

[0025]

[Table 4] From Table 4, it was confirmed that the lower the ratio of monosaccharide in the water-soluble saccharide of the yeast extract, the more significantly the generation of precipitate was suppressed. (Example 6) A yeast suspension prepared in the same manner as in Example 1 was heat-treated at 60 ° C for 10 minutes. Thereafter, 2% salt was added as a solution volume, and the mixture was autolyzed at pH 6.5 and 40 ° C. for 10 hours. This autolysed juice is treated at 90 ° C.
After heat treatment for a minute, the supernatant obtained by centrifugation was concentrated to dryness under reduced pressure to obtain 2.8 g of a dried yeast extract. (Comparative Example 3) Except that the autolysis time was set to 24 hours,
Under the same conditions as in Example 6, 4.6 g of a dried yeast extract was obtained by an autodigestion method.

Table 5 shows the analysis values of the yeast extracts of Example 6 and Comparative Example 3.

[0027]

[Table 5] Table 5 shows that yeast extracts having different monosaccharide contents were obtained. (Example 7, Comparative Example 4) 2.5 g of the yeast extract of Example 6 and Comparative Example 3 was added to 20 ml of commercially available fish soy sauce (trade name: Azidas V4, manufactured by Yaegaki Fermentation Giken Co., Ltd.).
After storage at 2 ° C. for 2 weeks, the amount of the precipitate was measured. The amount of the precipitate was measured in the same manner as in Example 5. The results are shown in Table 6.

[0028]

[Table 6] (Example 8, Comparative Examples 5 to 8) Analytical values of 5 types of commercially available yeast extracts (however, a part of Comparative Example 8 was not analyzed) and fish soy sauce (trade name: Azidas V4, manufactured by Yaegaki Fermentation Giken Co., Ltd.) ) To which 10% of each yeast extract is added in terms of dry weight,
Table 7 shows the results of the evaluation of the amount of the precipitate formed when stored at 5 ° C. for 2 weeks. The method for analyzing the yeast extract was the same as in Example 1, and the method for measuring the precipitation was the same as in Example 5.

[0029]

[Table 7] From the results in Table 7, the content of the monosaccharide in the water-soluble saccharide was 40%.
Only the following Kaneka yeast extract N was found to hardly precipitate when added to fish soy sauce.

[0030]

When the yeast extract of the present invention is added to fish soy sauce, precipitation due to mixing does not occur, so that a fish soy sauce seasoning with significantly enhanced taste and reduced odor is obtained. be able to.

Claims (4)

[Claims] Claims 1. A yeast extract is added to fish soy sauce in a dry weight of 1 to 1.
A fish soy sauce seasoning, which is 40% blended and contains no insoluble matter without filtration. 2. A fish soy sauce seasoning containing a yeast extract having a monosaccharide ratio of 40% or less in a water-soluble saccharide. 3. A fish soy sauce seasoning containing a yeast extract having a monosaccharide ratio of 20% or less in a water-soluble saccharide. 4. A dry weight of yeast extract in fish soy sauce of 1 to 1
40% blended and unfiltered and free from insolubles,
The fish soy sauce seasoning according to claim 2 or 3.