METHOD FOR PRODUCING SEASONING

• Main Authors: YOKOYAMA SADAJI, NAKAJIMA RYUTA, FUKUI YUTAKA, SAKAI KAZUO, TORII KAZUTOSHI, KAWAKITA SADAO
• Format: Patent
• Language: English
• Published: 24.07.2001
• Edition: 7
• Subjects: 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

PROBLEM TO BE SOLVED: To provide a method for producing a new seasoning having high effect of imparting flavor and body taste to foods. SOLUTION: This method for producing a seasoning wherein a roasted/dried product of fish and/or shellfish is used comprises the steps of roasting/drying fish and/or shellfish, pulverizing the resultant fish and/or shellfish and subjecting the thus pulverized fish and/or shellfish to enzymatic hydrolysis; wherein it is preferable that the particle diameter of the pulverized fish and/or shellfish is <63 μm and fat is removed from the fish and/or shellfish before or after roasting/drying. This method enables to subject the enzymatically hydrolyzed product to squeezing, centrifugation, filtration and/or the like to make use of them, and thereafter, ordinarily to make a heat treatment of the thus treated product so as to serve as the final product. In particular, this method enables peptide-rich seasonings to be produced because of being capable of making use of residues obtained after extracting stock from dried fish, and also fish heads and ventral parts which have not been used so far.