PROCESS FOR PRODUCING ASIAN FISH SAUCE-LIKE SEASONING

WIPO Patent Application WO/2004/017763

A1

(Problem) To provide an Asian fish sauce-like seasoning which has an excellent flavor and a high storage stability. (Means for Resolution) Fish processing residues obtained in the course of processing fish belonging to Perciformes, Scombrina or Clupeiformes are mixed and ground so as to control the pyloric caceum weight to 5 to 30% based on the total weight. Then the mixture is autodigested at pH 3.5 to 5.5 and at 20 to 60 °C for 24 to 78 hours, or at pH 7.5 to 10.0 and at 20 to 60 °C for 18 to 72 hours. Then the autodigested product was heated to 70 to 90 °C for 10 to 60 minutes and filtered through an ultrafiltration membrane having a nominal fractional molecular weight of 1,000 to 30,000 to thereby give a fraction (a permeation) showing a ratio of free amino acids excluding taurine to the total amino acids excluding taurine (the total amino acids collected by hydrolysis with hydrochloric acid) of from 25 to 50%.

KURODA MOTONAKA (JP)
OHTOMO AKIFUMI (JP)
YAMAMOTO TSUYOSHI (JP)
YAMAMOTO HIROSHI (JP)

PCT/JP2003/010322

March 04, 2004

August 13, 2003

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AJINOMOTO KK (JP)
KURODA MOTONAKA (JP)
OHTOMO AKIFUMI (JP)
YAMAMOTO TSUYOSHI (JP)
YAMAMOTO HIROSHI (JP)

A23L27/10; A23B4/20; A23J1/04; A23L17/00; A23L17/20; A23L23/00; A23L27/50; (IPC1-7): A23L1/238; A23B7/10; A23L1/22; A23L2/52

JP2001120220A	2001-05-08
JPH04346767A	1992-12-02
JPH04335869A	1992-11-24
JP2000041619A	2000-02-15
JPS5329963A	1978-03-20
JPS50157566A	1975-12-19

Takahashi, Fumiko c/o AJINOMOTO CO. (INC. Intellectual Property Department 1-1, Suzuki-cho, Kawasaki-k, Kawasaki-shi Kanagawa, JP)

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