MY144881A - Method for producing fish sauce-like seasoning - Google Patents

Method for producing fish sauce-like seasoning

Info

Publication number
MY144881A
MY144881A MYPI20033176A MYPI20033176A MY144881A MY 144881 A MY144881 A MY 144881A MY PI20033176 A MYPI20033176 A MY PI20033176A MY PI20033176 A MYPI20033176 A MY PI20033176A MY 144881 A MY144881 A MY 144881A
Authority
MY
Malaysia
Prior art keywords
seasoning
amino acids
fish sauce
hours
fish
Prior art date
Application number
MYPI20033176A
Inventor
Motonaka Kuroda
Akifumi Ohtomo
Tsuyoshi Yamamoto
Hiroshi Yamamoto
Original Assignee
Ajinomoto Kk
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Ajinomoto Kk filed Critical Ajinomoto Kk
Publication of MY144881A publication Critical patent/MY144881A/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/04—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from fish or other sea animals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B4/00—Preservation of meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/20—Fish extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Zoology (AREA)
  • Nutrition Science (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Health & Medical Sciences (AREA)
  • Microbiology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Biochemistry (AREA)
  • Seasonings (AREA)
  • Soy Sauces And Products Related Thereto (AREA)

Abstract

PROVIDED IS A FISH SAUCE-LIKE SEASONING OF GOOD TASTE AND GOOD STORAGE STABILITY. PROCESS RESIDUES PRODUCED IN PROCESSING FISH THAT BELONG TO THE GENUS PERCIFORMES, SCOMBRINA OR CLUPEIFORMES ARE MIXED AND GROUND IN SUCH A MANNER THAT THE WEIGHT OF THE PYLORIC APPENDAGES THEREOF MAY BE FROM 5 TO 30% OF THE TOTAL WEIGHT OF THE RESIDUES, AND THEN AUTOLYZED AT A PH OF FROM 3.5 TO 5.5, AT 20 TO 60ºC FOR 24 TO 78 HOURS, OR AT A pH OF FROM 7.5 TO 10.0, AT 20 TO 60ºC FOR 18 TO 72 HOURS, AND THE RESULTING AUTOLYZATE IS HEATED AT 70 TO 90ºC FOR 10 TO 60 MINUTES AND THEN FILTERED THROUGH AN ULTRAFILTRATION MEMBRANE HAVING A NOMINAL MOLECULAR CUTOFF LEVEL OF FROM 1,000 TO 30, 000. THE PROCESS GIVES A FRACTION (FILTRATE) THAT HAS A RATIO OF FREE AMINO ACIDS EXCEPT TAURINE TO THE TOTAL AMINO ACIDS (TOTAL AMINO ACIDS THAT ARE RECOVERED THROUGH HYDROLYSIS WITH HYDROCHLORIC ACID) EXCEPT TAURINE OF FORM 25 TO 50%, AND THIS IS THE FISH SAUCE-LIKE SEASONING OF THE INVENTION.
MYPI20033176A 2002-08-23 2003-08-21 Method for producing fish sauce-like seasoning MY144881A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP2002243289 2002-08-23

Publications (1)

Publication Number Publication Date
MY144881A true MY144881A (en) 2011-11-30

Family

ID=31944095

Family Applications (1)

Application Number Title Priority Date Filing Date
MYPI20033176A MY144881A (en) 2002-08-23 2003-08-21 Method for producing fish sauce-like seasoning

Country Status (4)

Country Link
JP (1) JP4379333B2 (en)
AU (1) AU2003257836A1 (en)
MY (1) MY144881A (en)
WO (1) WO2004017763A1 (en)

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP5272262B2 (en) * 2008-03-26 2013-08-28 株式会社河久 Method for producing fish soy sauce
JP2010183849A (en) * 2009-02-10 2010-08-26 Fukui Prefectural Univ Mackerel fish soy and method for producing the same
JP2011182663A (en) * 2010-03-05 2011-09-22 Fukui Prefectural Univ Rapidly brewed mackerel fish soy and method for producing the same
KR101174662B1 (en) 2012-02-21 2012-08-17 김영대 Fish sauce and making method thereof
JP6074355B2 (en) * 2013-12-04 2017-02-01 正田醤油株式会社 Seasoning liquid production method
JP7778300B2 (en) * 2020-09-16 2025-12-02 日本ハイドロパウテック株式会社 Method for producing decomposed food material, and method for improving flavor by adding decomposed food material obtained by said method

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS50157566A (en) * 1974-06-13 1975-12-19
JPS5329963A (en) * 1976-08-27 1978-03-20 Osajima Kazuharu Production of edible extract hade mainly from animal material
JPH04335869A (en) * 1991-05-02 1992-11-24 Nippon Shiyokuzai Kako Kk Production of seasoning
JPH04346767A (en) * 1991-05-20 1992-12-02 Noboru Sakai Seasoning with fish as raw material and improvement of gustation and flavor of fish soy sauce
JP3458337B2 (en) * 1998-08-04 2003-10-20 日本たばこ産業株式会社 How to make fish sauce
JP2001120220A (en) * 1999-11-01 2001-05-08 Katsuo Gijutsu Kenkyusho:Kk Production of fish sauce-like seasoning

Also Published As

Publication number Publication date
JP4379333B2 (en) 2009-12-09
JPWO2004017763A1 (en) 2005-12-08
WO2004017763A1 (en) 2004-03-04
AU2003257836A1 (en) 2004-03-11

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