| 摘要 |
PURPOSE:At a stage of soysauce production, components in fish materials of sardines, mackerels or horse mackerels are dissolved out into the soysauce to give the soysauce with unique taste and flavor. CONSTITUTION:In the process of soysauce production where aged mash is squeezed and raw soysauce is treated with heat, at least components from fish materials such as sardines, mackerels or horse mackerels are dissolved in the soysauce. The components is preferably obtained by dehydrating the fish bodies by heating them in oil and removing the oil from the fish bodies with an oil extractor. The components are extracted from the fish bodies with 0.05-0.5 part of water on the basis of 1 part of the water used in heat treatment. Further, the water for extraction is preferably 3.5-4.5 at pH. |
