| 摘要 |
PURPOSE:To obtain a seasoning having improved quality, e.g. fishy smell, decomposition smell, etc., by adding a soy sauce pasteurized sediment to a hydrolysis treatment product or hot water extract of a fish or shellfish raw material and heat-treating the resultant material. CONSTITUTION:A soy sauce pasteurized sediment is added to a hydrolysis product obtained from a fish or shellfish raw material by autolysis, enzymic hydrolysis, acid hydrolysis, etc., or hot water extract thereof and the resultant material is heat-treated. A method for autolyzing, e.g. at 40-45 deg.C, without adjusting pH and adding common salt within 5hr, etc., may be cited as the above-mentioned autolysis method. The autolysis and enzymic hydrolysis methods are preferred for the hydrolysis treatment method to be applied. The above-mentioned hot water extract can be obtained by extracting, e.g. the fish or shellfish raw material with hot water at 80-90 deg.C for 20-40min, and subjecting the resultant extract to solid-liquid separation treatment. A residual pasty and muddy precipitated part obtained by pasteurizing, e.g. a raw soy sauce prepared by pressing unrefined soy, allowing the pasteurized raw soy for several days, settling the formed turbid materials and collecting the supernatant soy sauce part is cited as the soy sauce pasteurized sediment. |
