METHOD FOR PRODUCING FISH SAUCE HAVING ENHANCED BODY

PROBLEM TO BE SOLVED: To provide a method for efficiently producing a fish sauce having a peptide-rich content and an improved flavor, especially enhanced body. SOLUTION: This method for producing a fish sauce having an enhanced body is characterized in that, in producing a fish sauce, in a process...

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Bibliographische Detailangaben
Hauptverfasser:	FUKAYA MASAHIRO, FUNATO JIRO, UNO TAKAHIRO, TAKEUCHI TOSHIHARU
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To provide a method for efficiently producing a fish sauce having a peptide-rich content and an improved flavor, especially enhanced body. SOLUTION: This method for producing a fish sauce having an enhanced body is characterized in that, in producing a fish sauce, in a process of the preparation of ingredients for the brewing process, a raw material fish is formulated with >=20% (w/w), based on the raw material fish, of table salt and an alkali protease derived from a bacterium belonging to the genus Bacillus, then subjected to a proteolytic digestion and aging process for digesting and aging a fish protein in the raw material fish and, at a point of time when the ratio of FN/TN of the obtained digested solution reaches 0.42-0.46, the digesting and aging process is completed. The fish sauce having an enhanced body is obtained by this method.