WO2004045310A1

WO2004045310A1 - Process for preparing a fish sauce and a seasoning based on fermented fish

Info

Publication number: WO2004045310A1
Application number: PCT/EP2003/012027
Authority: WO
Inventors: Mary Astuti; Sri Kanoni; Ning Rahayu; Laniwati Witarsa
Original assignee: Hindustan Lever Ltd; Unilever NV
Current assignee: Hindustan Unilever Ltd; Unilever NV
Priority date: 2002-11-21
Filing date: 2003-10-29
Publication date: 2004-06-03
Anticipated expiration: 2005-05-21
Also published as: AU2003276204A1; MY141938A

Abstract

A fermented fish sauce having a reduced fishy smell is prepared by removing the gastro-intestinal tract from fish and wash, size reduce and add salt, mix with tamarind and ginger, ferment for 15-100 days at 20-80°C, pasteurise and pack. Said fish sauce, but also other fermented fish source, may be subjected to a Maillard reaction to provide a general purpose seasoning, which has reduced or substantially no fish flavour.

Description

PROCESS FOR PREPARING A FISH SAUCE AND A SEASONING BASED ON FERMENTED FISH

Field of the invention

The present invention relates to a process for the preparation of a fish sauce having a reduced fishy smell, and the invention further relates to a seasoning based on fermented fish, which seasoning has a reduced fish flavour.

Background of the invention

Among the condiments and cooking ingredients used in Asiatic cooking and in dishes fish sauce is well known. Differences in ingredients, processing, and flavour profile exist per country and/or region, but generally the process for preparation involves fermentation of fish, usually in the presence of salt, optionally with herbs and spices.

Although for some fish sauce it is desired to have a fishy smell, there is also a demand for fish sauce with a reduced fishy smell.

Furthermore, there is a desire for a general purpose seasoning based on fish sauce, but having a reduced (fermented) fish flavour, or no substantial fish flavour at all.

Summary of the invention

It has now been found that a fish sauce with a reduced fishy smell can be prepared by employing a process for preparing a fish sauce, which process comprises the steps of: - removing the gastro-intestinal tract from fish and washing

- reducing the size of the fish and mixing with 10-35% salt

- mixing with tamarind and ginger

- fermenting for 1-10 weeks at 20-80°C

- pasteurising and packing.

In the process according to the invention, the fish is preferably of the carp family (with gold fish or Cypήnus Carpis being most preferred) or fish from the family of tilapia (preferably pila pila or nila fish). The gastro-intestinal tract is preferably removed, but the skin, head and tail do not have to be removed. It was found that the fish, when mixed with the ginger and tamarind prior to fermentation, displays a reduced fishy smell after fermentation compared with fermentation in which the fish was not mixed with ginger and/or tamarind. Preferably, the mixture of cleaned fish and ginger and tamarind is kept (e.g. 1 minute - 2 days) for some time, before the fish is subjected to fermentation. The preferred time for such keeping with ginger and tamarind before fermentation depends e.g. on the amount of ginger/tamarind used, the desired flavour, the fish, the fermentation conditions, economic reasons, etcetera, and it is well within the scope of the skilled person to determine the optimal keeping time for the result as desired by that person. The ginger and/or tamarind may be removed from the mixture before fermentation is commenced, or it may be kept in the mixture subjected to fermentation.

It has also been found that a multi-purpose seasoning on the basis of fermented fish, but having a reduced or substantially no fish flavour can be produced by a process for producing a seasoning, which process comprises heating a mixture comprising: - 30-90% wt (preferably 50-75% wt) fermented fish and/or fish sauce comprising protein,

- 5-60% wt (preferably 15-45% wt) sugar, preferably comprising glucose and/or fructose,

- 0-15% flavour enhancers, to a temperature of 90-150°C for 1-600 minutes (preferably 100-120°C for 5-120 minutes).

In this process, the starting material (e.g. fish sauce comprising protein) may be obtained using a process as described herein, but it may also be of different origin.

In this process for preparing a seasoning, the flavour enhancers preferably comprise one or more of disodium succinate, disodium inosinate, disodium guanylate, yeast extract, spices, or herbs. Monosodium glutamate (MSG) is not required, which is an advantage, and hence MSG is preferably absent.

Detailed description of the invention

In the fermentative process according to the invention, the ginger is preferably grated fresh ginger, preferably in an amount of 0.1-10% wt (based on total mix subjected to fermentation), more preferably 0.2-5% wt. The amount of tamarind is preferably 0.2-15% wt (based on total mix subjected to fermentation), more preferably 0.5-10% wt. The tamarind (tamarindus indica) can be tamarind fruit (preferably without skin and seed). It is preferred in the process according to the invention that prior to fermentation are added one or more of tempe and/or gluten and/or salam leaves (Eugenia poluantha). It was found that these components can enhance the savoury or umami flavour of the resulting product. The tempe is preferably fresh tempe (soy bean fermented 24-48 hours). The salam leaves can be fresh or slightly dry salam leaves

It was also found that the fermentation may be helped by adding a component or source having proteolytic enzyme activity. Apart from proteolytic enzymes such as bromelain and papain, this may be achieved by adding pineapple (fruit pieces, puree or juice), papaya (fruit pieces, puree or juice). Other sources of proteolytic enzymes may also be used, e.g. fermented soybean (tempe).

The fermentation may be carried out as solid state fermentation. The resulting product is usually a reddish-brownish liquid product, having an open shelf life of at least several weeks.

EXAMPLE 1

From a portion of fresh gold fish {Cyprinus Carpis) the intestinal tract was removed, the fish was comminuted to smaller pieces, and washed. To this were added 1% wt of grated fresh ginger and 2% tamarind, and this mixture was mixed and kept for 10 minutes.

To the mixture of fish, ginger and tamarind were added: 20% salt, 7.5% wt tempe and 20% wt pineapple juice. The resulting mixture was fermented at 50°C for 4 weeks in a box fermenter. After this, the product was filtered and pasteurised at 80°C for 15 minutes. A brownish/reddish liquid with an open shelf file of at least several weeks was obtained, having a good flavour profile, with little fishy smell.

EXAMPLE 2

A mixture was prepared with a fish sauce as prepared as in example 1 with additional components in the following amounts:

Said mixture was heated to 110-120°C for 90 minutes. After cooling, the mixture was filtered and packed. The resulting product was a liquid seasoning having good umami taste, in absence of MSG.

Claims

1. Process for preparing a fish sauce, which process comprises the steps of:

- removing the gastro-intestinal tract from fish and washing

- reducing the size of the fish and mixing with 10-35% salt

- mixing with tamarind and ginger

- fermenting for 1 -10 weeks at 20-80°C

- pasteurising and packing.

2. Process according to claim 1 , wherein the fish is of the carp family (preferably gold fish) or of the tilapia family (preferably pila pila or nila fish).

3. Process according to claim 1-2, wherein the ginger is grated fresh ginger, in an amount of 0.1-10% wt (based on total mix subjected to fermentation), preferably 0.2-5% wt.

4. Process according to claim 1-3, wherein the amount of tamarind is 0.2-15% wt (based on total mix subjected to fermentation), preferably 0.5-10% wt.

5. Process according to claim 1-4, wherein after mixing the fish with the ginger and /or tamarind the resulting mixture is kept for 1 minute - 2 days.

6. Process according to claim 1-5, wherein the ginger and /or tamarind are removed before fermentation.

7. Process according to claim 1-6, wherein prior to fermentation are added one or more of tempe, gluten, salam leaves, proteolytic enzyme source.

8. Process according to claim 7, wherein the proteolytic enzyme source comprises one or more of fermented soybean (tempe) papain, bromelain, pineapple (fruit or juice), papaya (fruit or juice).

9. Process according to claim 1-8, wherein the fermentation is carried out as solid state fermentation.

10. Process for producing a seasoning, which process comprises heating a mixture comprising:

- 30-90% wt (preferably 50-75% wt) fermented fish and/or fish sauce comprising protein,

- 5-60% wt (preferably 15-45% wt) sugar,

11. Process according to claim 10, in which the flavour enhancers comprises one or more of disodium succinate, disodium inosinate, disodium guanylate, yeast extract, spices, or herbs.

12. Process according to claim 10-11, in which the fish sauce comprising protein is obtainable by a process according to claim 1-9.

13. Process according to claim 10-12, in which the sugar comprises glucose and/or fructose.

14. Process according to claim 10-13, wherein the product is substantially free of mono sodium glutamate.