TASTE MODIFICATION OF FISH SAUCE

摘要

PROBLEM TO BE SOLVED: To modify the taste and flavor of fish sauce by simply reducing strong fishy smell and unpleasant odor. SOLUTION: A yeast essence of 5-20 wt.% of acidic oligopeptide content is added to fish sauce by 0.1-30 wt.% to modify the fishy smell and unpleasant flavor without adverse effect on the relish peculiar to the fish sauce. The yeast for the yeast essence used here may be any of edible yeasts as beer yeast, baker's yeast, Torula yeast or the like.