JP7247450B2 - Method for reducing biogenic amines in fish sauce - Google Patents

Description

The present invention relates to a method for reducing biogenic amines in fish sauce.

In general, biogenic amines are harmful to the human body that are generated during the manufacturing process of fermented foods and sauce foods. In particular, histamine, which causes diarrhea and abdominal pain, and tyramine, which causes an increase in blood pressure, cause food safety problems. are doing.

Such biogenic amines are produced during the manufacturing process of various foods such as meat and fish foods, dairy products, nuts, salted fish, sauces, etc., and occupy a large portion of traditional diets. Although it is produced in the manufacturing process of fermented foods such as soy sauce and miso, it is not destroyed or removed by sterilization or cooking, so special attention must be paid to hygiene, safety, and content reduction in the food manufacturing process.

Among the biogenic amines, histamine and tyramine are the most well-known chemicals that are harmful to the human body. Various researches and developments are being made to reduce the components harmful to the human body, such as histamine and tyramine, during the process.

Among the biogenic amines, histamine production is reduced and suppressed, and conventional prior art documents related to inoculum and culture methods include Patent Document 1, “Bacillus strains having biogenic amine production suppression and decomposition activity and uses thereof”. is mentioned.

The aforementioned conventional invention provides a composition for reducing biogenic amines containing, as active ingredients, a strain having biogenic amine-degrading activity and its culture medium from the Bacillus subtilis HJ0-6 strain, and treating the strain or composition. A biogenic amine reduction method is provided comprising the step of:

In addition, another conventional prior art document, Patent Document 2 (title of the invention "Composition for suppressing histamine production in mackerel containing Ecklonia mackerel extract or rhubarb extract and method for producing mackerel using the same"), Provided is a composition for suppressing histamine production in mackerel containing at least one extract of Ecklonia mackerel extract and rhubarb extract as an active ingredient, and immersing mackerel in at least one extract of Ecklonia mackerel extract and rhubarb extract. A method for producing mackerel with suppressed histamine production by suppressing the growth of Morganella morganii and Photobacterium phosphorium, which are microorganisms in mackerel, and suppressing the activity of histidine decarboxylase derived from said microorganisms It provides

Korean Patent Publication No. 10-2017-0053471 Korean Patent No. 10-1438558

The present invention provides technology for reducing biogenic amines in the manufacturing process of low-salt seasonings.

In order to achieve the above object, the present invention is to crush anchovies, where they are treated with Endo-peptidase and Exo-peptidase, and then salted to reduce salinity to 15%. To provide a method for reducing histamine in fish sauce, comprising the steps of adjusting to ~19% and fermenting, then secondary salting and maturing to a salinity of 20% to 25%.

In one embodiment of the present invention, the above fermentation conditions are preferably 25° C. for 100 days, but are not limited thereto.

In another embodiment of the present invention, said endopeptidase is Protex 6L and said exopeptidase is Prozyme 2000P, preferably but not limited thereto.

The present invention will be described below.

The production of biogenic amines becomes a problem during the fermentation and maturing processes during the production of fish sauce, which leads to low yields and uneconomical benefits. In the present invention, in order to solve such problems and economically produce fish sauce with a high yield, no unpleasant odor or fishy smell, a high total nitrogen content, and a good taste, salt-tolerant Anchovy fish sauce was produced using an enzyme with a high degradation rate in the environment. Here, histamine was measured in order to investigate the production rate in a predetermined period.

Using Protex 6L as the endopeptidase and Prozyme 2000P as the exopeptidase, 16.5% (w/w) sun salt-treated anchovies were fermented at room temperature for 90 days and then aged with 24% salt. Compared to the experimental group that was not treated with enzymes and was not subjected to coarse crushing and multi-stage fermentation processes, those that were treated with enzymes Protex 6L and Prozyme 2000P, coarsely crushed and salted, and then secondly salted and matured after primary fermentation were superior. , high proteolytic rate (AN), high total nitrogen content, high taste and flavor, no unpleasant odor or fishy smell, reduced histamine, high yield, so uniform quality can be reproduced in a short period of time. It is possible and mass production can be done.

According to the present invention, harvested raw anchovies are evenly sprinkled with sun-dried salt and crushed, treated with endopeptidase and exopeptidase here, then adjusted to a salinity of 16.5%, and placed in an unglazed vessel. It is left for 100 days, then fermented for the first time, then salted to 24% for the second time, aged stably for 50 months, and then filtered with a filter. The total nitrogen content was 2.07% and histamine content was 92.5 mg/kg. It is economical because fermentation and aging are performed stably regardless of whether it is a long or short period of time, and the yield is 95% or more. It is possible to produce fish sauce that is suitable as a raw material for compound seasonings.

FIG. 2 is a process chart for producing histamine-reduced anchovy fish sauce. Histamine test report (92.5 mg/kg, Korea SGS) of anchovy fish sauce of the experiment A) group of the present invention. FIG. 3 is a Japanese translation of FIG. Histamine test report (258 mg/kg, Korea SGS) of anchovy fish sauce of experiment B) group of the present invention. It is a Japanese translation sentence of FIG. Histamine test report (926 mg/kg, Korea SGS) of anchovy fish sauce of the experiment C) group of the present invention. It is a Japanese translation sentence of FIG.

The invention will now be described in more detail with reference to non-limiting examples. However, these examples are only illustrative of the invention and should not be construed as limiting the scope of the invention to these examples.

The anchovies used in the present invention were purchased from Geoje, and the salt used was the sun-dried salt owned by the inventors. Among the anchovy ripening promoting enzymes, Protex 6L was used as the endopeptidase, and Prozyme 2000P was used as the exopeptidase. The experiment was divided into the following three groups A) to C), and biogenic amines and the like were measured under each condition.

A) Harvested raw anchovies were crushed, Protex 6L was administered as an endopeptidase, and Prozyme 2000P was administered as an exopeptidase, then sun-dried salt was evenly sprinkled to adjust the salinity to 16%. fermented at 25° C. for 100 days, then added with salt to a salinity of 24% in the second stage, aged stably for 50 months, and then filtered.

B) Harvested raw anchovies are evenly sprinkled with sun-dried salt and crushed, then adjusted to a salinity of 16.5%, placed in an unglazed vessel and fermented and matured for 18 months indoors at 25°C.

C) Harvested raw anchovies are evenly sprinkled with sun-dried anchovies, crushed, then adjusted to a salinity of 16.5%, placed in an unglazed vessel, and fermented and matured outdoors at approximately 30°C under direct sunlight.

Measurement method of biogenic amines Biogenic amines were measured by Reference with KFDA Method, HPLC/PDA method, commissioned to SGS, which has signed a cooperation agreement with the Ministry of Food and Drug Safety.

The results of the above examples are as follows.

In group A), the harvested raw anchovies were crushed, treated with endopeptidase and exopeptidase, sprinkled evenly with sun-dried salt to adjust the salinity to 16.5%, placed in an unglazed vessel, and averaged. It was fermented indoors at a temperature of 25°C for 100 days.

Fish sauce that has been fermented for 100 days is secondarily salted with sun-dried salt, aged stably for 50 months at a salinity of 24%, and then filtered. , no unpleasant or fishy odor, very high total nitrogen content and 92.5 mg/kg of histamine.

A salinity of 24% was confirmed to remain stable during the aging period from 5 months to 50 months.

In group B), harvested raw anchovies were evenly sprinkled with sun-dried salt and crushed, then adjusted to a salinity of 16.5%, placed in an unglazed vessel, and fermented and aged for 18 months indoors at 25°C. The product was somewhat unstable in ripening, had an unpleasant odor and a slightly fishy odor, and had a histamine content of 258 mg/kg.

In group C), harvested raw anchovies were evenly sprinkled with sun-dried anchovies and crushed, then adjusted to a salinity of 16.5%, placed in an unglazed vessel, and placed outdoors at approximately 30°C under direct sunlight. The fermented and aged product had a short aging period, but was unstable, had an unpleasant odor and a fishy odor, and contained 926 mg/kg of histamine.

Claims (3)

The anchovies were crushed and treated with endopeptidase and exopeptidase, then salted to adjust the salinity to 16.5 % , fermented at 25°C for 100 days , and then fermented for 100 days at 25°C. salting and maturing to 20% to 25% ;
Reduce histamine in fish sauce compared to the case of administering salt to uncrushed anchovies and crushing them, then adjusting the salinity to the same as the fermentation, and fermenting and maturing at the same temperature as the fermentation. A method for reducing histamine in fish sauce. 2. The method according to claim 1, characterized in that after being secondarily salted to a salinity of 24%, it is aged for 50 months . Reduction of histamine in fish sauce compared to salt administration to uncrushed anchovies, followed by salinity adjustment to 16.5%, and fermented and aged at 25°C for 18 months 3. A method according to claim 1 or 2, characterized in that:

Images