KR100357993B1 - Salted tuna-anchovies using tuna and its by-products and process of preparation therefor - Google Patents
Salted tuna-anchovies using tuna and its by-products and process of preparation therefor Download PDFInfo
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- KR100357993B1 KR100357993B1 KR1019990035725A KR19990035725A KR100357993B1 KR 100357993 B1 KR100357993 B1 KR 100357993B1 KR 1019990035725 A KR1019990035725 A KR 1019990035725A KR 19990035725 A KR19990035725 A KR 19990035725A KR 100357993 B1 KR100357993 B1 KR 100357993B1
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- tuna
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- 235000019513 anchovy Nutrition 0.000 claims abstract description 23
- 150000003839 salts Chemical class 0.000 claims abstract description 23
- 238000012545 processing Methods 0.000 claims abstract description 22
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- 239000000706 filtrate Substances 0.000 claims description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 3
- 239000000047 product Substances 0.000 claims description 3
- 102000004169 proteins and genes Human genes 0.000 claims description 3
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- 241000251468 Actinopterygii Species 0.000 abstract description 45
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- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 description 4
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- 239000005909 Kieselgur Substances 0.000 description 2
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- 230000006866 deterioration Effects 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 238000009938 salting Methods 0.000 description 2
- 238000004904 shortening Methods 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 239000000725 suspension Substances 0.000 description 2
- 229960003080 taurine Drugs 0.000 description 2
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- 235000021107 fermented food Nutrition 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 238000005188 flotation Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000020993 ground meat Nutrition 0.000 description 1
- VKYKSIONXSXAKP-UHFFFAOYSA-N hexamethylenetetramine Chemical compound C1N(C2)CN3CN1CN2C3 VKYKSIONXSXAKP-UHFFFAOYSA-N 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
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- 229910052757 nitrogen Inorganic materials 0.000 description 1
- GQPLMRYTRLFLPF-UHFFFAOYSA-N nitrous oxide Inorganic materials [O-][N+]#N GQPLMRYTRLFLPF-UHFFFAOYSA-N 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/15—Flavour affecting agent
Abstract
본 발명은 참치, 참치가공부산물, 멸치 등을 이용한 참치액젓의 속성 제조방법에 관한 것으로서, 참치 및 멸치에 함유된 각종 효소류의 자가분해를 유도하기 위해 최적 효소활성을 나타내는 조건으로 속성 발효 숙성시키기 때문에 단기에 풍미가 우수한 속성 참치액젓의 제조방법을 제공할 수 있는 뛰어난 효과가 있으며, 무염 상태에서 속성 발효숙성으로 인하여 저염 숙성 참치액젓을 제공할 수 있다.The present invention relates to a method for producing a fast-acting tuna using a tuna, tuna processing by-products, anchovy, etc., the fermentation of the fermentation under conditions exhibiting the optimum enzyme activity in order to induce self-degradation of various enzymes contained in Because of this, there is an excellent effect that can provide a manufacturing method of high-speed tuna fish sauce with excellent flavor in a short time, and can provide a low salt ripened tuna fish sauce due to fast fermentation ripening in the salt-free state.
Description
본 발명은 참치와 참치가공 부산물을 이용한 신규한 참치액젓 및 그 속성 제조방법에 관한 것이다. 더욱 상세하게는, 본 발명은 DHA가 다량 함유된 등푸른 생선인 참치와 그 가공 부산물(내장 등) 그리고 멸치 등을 액젓원료로 혼합하여 신규한 참치액젓의 속성 제조방법에 관한 것이다.The present invention relates to a novel tuna fish sauce using tuna and tuna processing by-products and a method for producing the same. More specifically, the present invention relates to a novel process for producing a novel tuna fish sauce by mixing tuna, a blue fish containing a large amount of DHA, processed by-products (intestines, etc.), and anchovies as raw fish sauce.
젓갈은 염장품으로서 어패류의 근육, 내장, 알 등 원료에 소금을 가염하여 보존하는 중에 원료자체가 가지고 있는 다양한 종류의 효소류에 의하여 자가소화(autolysis)됨과 동시에 미생물에 의하여 발효되어 비타민, 무기염류가 풍부하고 각종 아미노산의 풍미가 나게 하는 전통식품이다.Salted salt is salted and preserved by salting raw materials such as muscles, intestines and eggs of fish and shellfish. It is autolyzed by various kinds of enzymes owned by raw materials and fermented by microorganisms. It is a traditional food that is rich in flavor and gives flavors of various amino acids.
이러한 우리나라 전통발효식품인 젓갈류는 우수한 숙성품을 얻기 위하여 저장온도와 식염농도에 주력하여 왔으며 통상 자연발효에 의하여 숙성되므로서 제품화가 되기까지는 약 3∼6개월의 장기간이 소요되고, 식염의 함량이 높은 것이 현실이다. 이러한 염장발효 젓갈류 또는 그 숙성 여액에 가수조미한 액젓류에서 발효숙성이 불량한 경우는 풍미가 현저하게 나빠지고 영양도 심각하게 저하되는 경우가 허다하였다.These traditional fermented foods of Korea are focused on the storage temperature and salt concentration in order to obtain excellent aging products, it takes about a long period of about 3 to 6 months to commercialize since they are usually aged by natural fermentation. This high is a reality. When fermentation is poor in salted fermented salted fish or fermented fish sauce seasoned with fermented filtrate, the flavor is significantly worsened and the nutrition is severely degraded.
장기 숙성되는 액젓의 풍미와 변패를 방지하기 위하여 제조된 액젓에서 과산화지질을 제거하고 진공농축한 후 살균하는 방법이 국내특허공고번호 제 97-1846 호로 공지되어 있다. 또, 액젓의 비린내와 후발효에 의한 풍미변질을 방지하기 위하여 액젓류를 가열한 후 규조토로 정제하거나 활성탄을 통하여 여과하는 정제액젓 제조방법이 국내특허공고번호 제 99-192617 호로 공지된 바 있다. 한편, 종래 액젓 특히 멸치액젓에서 나는 비린내를 제거하여서 미각을 돋구기 위한 김멸치액젓의 제조방법이 국내특허공고번호 제 95-14958 호로 공지된 바 있다.A method of removing lipid peroxide from a fish sauce prepared in order to prevent flavors and deterioration of the fish sauce aged for a long time, and vacuum sterilization is known as Korean Patent Publication No. 97-1846. In addition, in order to prevent flavor deterioration due to fishy and post-fermentation of fish sauce, a method of preparing a refined liquid sauce which is heated with diatomaceous earth or filtered through activated carbon has been known as Korean Patent Publication No. 99-192617. On the other hand, the conventional method of manufacturing anchovy anchovy to remove the fishy smell of the fish sauce, especially anchovy fish sauce to enhance the taste has been known as Korean Patent Publication No. 95-14958.
그러나, 상기와 같은 국내특허들의 제조방법에 의하면 액젓원료가 함유한 효소에 의한 자가소화 및 원료액젓에 부착된 미생물에 의한 자연발효에 의하여 액젓이 제조되기 때문에 최소 3∼6개월의 장기간의 숙성기간이 필요할 뿐 아니라 숙성기간을 단축하기 위하여 단백질 분해효소를 별도로 투입하여 40일 이상 교반 발효시키고 있어 제조원가의 상승과 다량의 노동이 소요되는 단점이 있어왔다.However, according to the manufacturing method of the domestic patents as described above, since the fish sauce is manufactured by self-digestion by enzymes contained in the fish sauce raw material and natural fermentation by microorganisms attached to the raw fish sauce, the ripening period of at least 3-6 months In addition to the need for shortening the maturation period, proteolytic enzymes were added separately and fermented for more than 40 days, resulting in an increase in manufacturing cost and a large amount of labor.
본 발명은 상기와 같은 종래기술의 문제점들을 감안하여 안출된 것으로 값싸고 풍미가 우수한 액젓을 속성으로 단기에 제조하는 방법을 제공함을 그 목적으로 한다. 본 발명의 다른 목적은 참치가공 공장에서 가공하기 곤란한 참치원어, 참치부산물, 멸치 등을 이용한 액젓을 제공함을 그 목적으로 한다. 본 발명의 또 다른 목적은 무염상태에서 속성 발효숙성으로 인하여 저염 숙성액젓을 제공함을 그 목적으로 한다.The present invention has been made in view of the above-described problems of the prior art, and an object thereof is to provide a method for producing a cheap and excellent flavor of fish sauce in a short time. Another object of the present invention is to provide a fish sauce using tuna fish, tuna by-products, anchovies, etc. difficult to process in a tuna processing plant. It is another object of the present invention to provide a low salt aged fermented sake solution due to rapid fermentation ripening in the salt-free state.
본 발명의 상기 목적은 원료를 적절히 처리하고 처리된 원료를 배합하여 마쇄하고 가수한 다음 1차 숙성한 후 가염 후 용해하여 pH를 조절하고 2차 숙성하면서 슬러지를 제거하고 3차 숙성 후 살균 여과하여 제품화한 다음 각 단계별로 제품의 특성을 조사하므로서 달성하였다.The object of the present invention is to properly treat the raw materials, mix and crush the treated raw materials, pulverize and hydrolyze the first aging, and then dissolve after salting to adjust the pH, remove the sludge during the second aging, and sterilize and filter after the third aging. This was achieved by investigating the characteristics of the product at each stage after commercialization.
이하, 본 발명의 구체적인 구성 및 작용을 바람직한 실시예를 들어 설명하지만 본 발명의 권리범위가 이들 실시예에만 한정되는 것은 아니다. 예컨대, 본 발명에서는 목적이 되는 액젓의 원료가 참치, 참치가공부산물 및 멸치이나 참치 및 멸치이외에 까나리, 새우등을 사용하는 경우에도 이는 본 발명에 포함된다.Hereinafter, the specific configuration and operation of the present invention will be described with reference to preferred embodiments, but the scope of the present invention is not limited only to these embodiments. For example, in the present invention, the raw material of the fish sauce is included in the present invention even when tuna, tuna processing by-products and anchovies, tuna and anchovies are used in addition to cannabis and shrimps.
도 1은 본 발명 참치액젓 제조방법의 바람직한 실시예를 도시한 개략공정도.Figure 1 is a schematic process diagram showing a preferred embodiment of the present invention a tuna fish sauce.
본 발명은 도 1에 그 개략공정을 도시한 바와 같이 원료를 처리하는 단계와; 원료를 혼합하는 단계와; 초기 속성 발효숙성하는 단계와; 발효액젓을 분리하는 단계와; 재숙성 단계와; 살균 여과하는 단계로 구성된다.The present invention comprises the steps of processing the raw material as shown in FIG. Mixing the raw materials; Fermenting early early fermentation; Separating the fermentation broth; Reaging stage; Sterile filtration.
이하, 본 발명을 공정별로 설명한다.Hereinafter, the present invention will be described step by step.
제 1 공정 : 원료의 처리First process: processing of raw materials
참치원어, 참치가공부산물, 멸치 등을 마쇄기에 투입하여 마쇄한다. 이때 마쇄된 원료의 크기는 숙성도에 영향을 미치나 대체로 2∼14㎜가 적합하고 6㎜의 크기가 취급 및 숙성속도에 있어 가장 바람직하다.Tuna fish, tuna processing by-products, anchovies, etc. are put into the mill and ground. At this time, the size of the crushed raw material affects the aging degree, but generally 2 to 14 mm is suitable and the size of 6 mm is most preferable for the handling and aging rate.
제 2 공정 : 원료의 혼합Second process: mixing of raw materials
제 1 공정에서 처리된 원료를 일정비율로 배합하고 가수한 다음 혼합하였다. 이때, 원료의 배합비율은 참치원어육을 전체중량의 0~40% 첨가하고, 참치가공부산물을 전체중량의 15∼92% 첨가하고,멸치를 전체중량의 0~50% 첨가하고, 식염을 전체중량의 0~28% 첨가하고, 수분을 전체중량의 0~40% 첨가하여 혼합한다.The raw materials treated in the first step were blended in a proportion, hydrolyzed and mixed. At this time, the blending ratio of the raw material is 0 to 40% of the total weight of the raw tuna fish meat, 15 to 92% of the total weight of the tuna processing by-product, 0 to 50% of the total weight of the anchovy, and salt 0 to 28% of the weight is added, and water is added to 0 to 40% of the total weight and mixed.
제 3 공정 : 초기 속성 발효숙성3rd process: early fermentation ripening
제 2 공정에서 가수혼합된 원료를 1차 속성 발효숙성시킨다. 이때 10∼200rpm으로 교반을 수행하고 교반기 내부의 온도는 35∼60℃로 하여 pH는 5.5∼8.5로 조정한다.The raw material mixed in the second process is subjected to primary fast fermentation. At this time, stirring is performed at 10 to 200 rpm, and the temperature inside the stirrer is set to 35 to 60 ° C, and the pH is adjusted to 5.5 to 8.5.
1차 숙성이 완료된 후에는 식염을 18∼28%를 가입하여 70℃에서 10분 동안 용해하고 실온에서 2 차 숙성을 수행한다.After completion of the first aging, the salts are added to 18 to 28% to dissolve at 70 ° C. for 10 minutes, and the second aging is performed at room temperature.
또는, 1차 숙성이 완료된 후에는 식염을 0∼18%를 가입하여 방부제를 첨가한 후 실온에서 2차 속성을 수행한다.Alternatively, after the first aging is completed, the salt is added to 0 to 18% to add a preservative, and the secondary property is performed at room temperature.
2차 숙성 원료의 고염액젓의 배합비는 참치원어육 25%, 참치가공 부산물 25%, 멸치 10%, 식염 22%, 식수 18%가 가장바람직하다.The mixing ratio of the high salted salted fish sauce of the second ripening raw material is 25% of raw tuna fish, 25% of tuna processing by-products, 10% of anchovy, 22% of salt and 18% of drinking water.
또는, 2차 숙성 원료의 저염액젓의 배합비로는 참치원어육 25%, 참치가공 부산물 25%, 멸치 10%, 식염 8%, 식수 32%가 가장바람직하다.Alternatively, as the blending ratio of the low salted salted fish sauce of the second ripening raw material, 25% of tuna fish meat, 25% of tuna processing by-products, 10% of anchovies, 8% of salt, and 32% of drinking water are most preferred.
제 4 공정 : 발효액젓의 분리 단계Fourth Process: Separation of Fermented Fish Sauce
풍미가 우수한 발효액젓을 제조하기 위하여 제 3 공정에서 1차 발효숙성된 액젓에는 pH 4.5∼5.5에서 지방질을 포함한 슬러지가 부유하고 침전물의 생성이 억제되므로 2차 숙성실에서 젓산, 구연산 등을 이용하여 pH를 4.5∼5.5로 조절하여 70℃에서 10분 동안 단백질을 변성시킴으로서 2∼7일 동안 슬러지층을 부유시켜 제거하고 남은 여액을 3차 숙성실로 옮긴다.In order to manufacture fermented salted fermented sake with good flavor, the fermented fermented fermented in the third process is rich in sludge containing fat at pH 4.5-5.5 and the formation of sediment is suppressed. Is adjusted to 4.5 to 5.5 to denature the protein at 70 ° C. for 10 minutes to float the sludge layer for 2 to 7 days, and then remove the remaining filtrate to the tertiary aging chamber.
제 5 공정 : 재숙성(3차 숙성) 단계5th process: re-aging (tertiary aging) stage
상기 제 4 공정에서 슬러지층이 제거된 순수 액젓 여액을 3차 숙성실로 옮겨 pH를 5.0 이하에서 침전물(precipitate)의 생성을 방지하거나, pH를 6.0∼8.0에서 침전물(precipitate)의 생성을 유도하면서 액젓의 풍미를 향상시키기 위해 5∼10일간 다시(3차) 숙성한 후 생성된 침전물을 여과하여 제거한 다음 pH를 5.0 이하로 조절하여 침전물의 생성을 방지한다.In the fourth step, the pure fish sauce filtrate from which the sludge layer is removed is transferred to the third aging chamber to prevent the formation of precipitates at a pH of 5.0 or less, or to induce the formation of precipitates at a pH of 6.0 to 8.0. After aging for 5 to 10 days (third) to improve the flavor of the resulting precipitate is filtered off to remove the precipitate to prevent the formation of precipitate.
제 6 공정 : 살균여과단계Process 6: sterilization filtration
숙성이 완료된 제 5 공정물의 생액젓은 살균하면 그 풍미가 증대되며 효소 활성을 억제하고 미생물이 사멸됨으로, 70∼121℃에서 10∼60분간 살균하였다.The fresh liquor sauce of the fifth process after aging was sterilized, the flavor was increased, the enzyme activity was inhibited, and the microorganisms were killed, which was then sterilized at 70 to 121 ° C. for 10 to 60 minutes.
살균한 다음 규조토 여과장치를 이용하여 살균과정에서 생성된 침전물을 제거한다.After sterilization, the sediment produced during the sterilization process is removed by using a diatomaceous earth filter.
본 발명의 바람직한 실시예를 찾기 위하여 하기와 같이 다양한 실험을 실시하였다.Various experiments were conducted as follows to find a preferred embodiment of the present invention.
실험예 1 : 파쇄육의 크기에 따른 아미노태(NHExperimental Example 1 amino form (NH) according to the size of the crushed meat 22 -N) 함량의 변화-N) change in content
참치원어 25%, 참치가공 부산물 25%, 멸치 10%를 혼합한 후 식염 22%, 식수 18%를 가하고 pH를 7.5로 하여 각각 50℃에서 12시간 동안 1차 발효숙성하여 측정한 아미노태 질소함량은 다음 표 1과 같았다.Amino nitrogen content measured by primary fermentation at 50 ℃ for 12 hours with 25% of raw tuna, 25% of tuna processing by-product and 10% of anchovy, and then adding 22% of salt and 18% of drinking water. Was shown in Table 1 below.
실험결과, 숙성기간을 단축하고 공정의 편의를 위한 최적 파쇄육의 크기는 6㎜로 나타났다.As a result of the experiment, the optimum crushed meat size was 6mm for shortening the ripening period and for the convenience of process.
실험예 2 : 참치 및 멸치의 배합비율이 아미노태 질소(NHExperimental Example 2: The blending ratio of tuna and anchovy is amino nitrogen (NH 22 -N) 함량에 미치는 효과-N) effect on the content
원료 파쇄육의 크기를 6㎜로 하고 식염 22%, 식수 18%를 가하여 각 원료의 배합비를 달리하여 2차 숙성한 결과 아미노태 질소의 생성량을 조사한 결과는 다음 표 2와 같았다.The size of the raw crushed meat was 6 mm, and 2% of the salt was added to the mixture and the mixing ratio of each raw material was changed to 22% and 18% of drinking water.
pH는 7.5로 조절하고 온도 50℃에서 12시간 동안 발효숙성하였다.The pH was adjusted to 7.5 and fermented and matured at a temperature of 50 ° C. for 12 hours.
실험결과, 참치원어는 0∼40% 범위내에서 변형이 가능하였고, 참치가공 부산물은 15∼92% 범위내에서 속성 발효숙성이 가능하였다. 그리고 멸치는 0∼50% 범위내에서 변형이 가능하였다.Experimental results showed that the tuna fish could be modified within the range of 0-40%, and the by-products of tuna processing were able to accelerate fermentation within 15-92%. And anchovy was deformable in 0 to 50% of range.
가장 바람직한 원료 배합비율은 참치원어 25%, 참치가공 부산물 25%, 멸치 10%로 나타났으며, 나머지는 식염과 식수를 포함한다.The most preferred compounding ratio was 25% of tuna fish, 25% of tuna processing by-products and 10% of anchovies. The rest included salt and drinking water.
실험예 3 : 식염 및 식수의 비율이 아미노태질소(NHExperimental Example 3: The ratio of salt and drinking water is amino nitrogen (NH) 22 -N) 함량에 미치는 효과-N) effect on the content
원료파쇄육 크기 6㎜, 참치원어 25%, 참치가공 부산물 25%, 멸치 10%를 사용하고 식염과 식수 비율을 달리하여 아미노태질소의 함량 변화를 측정한 결과는 표 3과 같다.Table 6 shows the results of measuring amino nitrogen content by using 6mm of raw ground meat, 25% of tuna fish, 25% of tuna processing by-products, and 10% of anchovy.
이때, 1차 발효숙성온도는 50℃, pH는 7.5로 하고 숙성시간을 12시간으로 하였다.At this time, the primary fermentation aging temperature was 50 ℃, pH was 7.5 and the aging time was 12 hours.
실험결과는, 정제염 0∼28%, 정제수 0∼40% 범위내에서 바람직한 변형이 가능한 것으로 나타났다.Experimental results showed that desirable modifications were possible within the range of 0 to 28% of purified salts and 0 to 40% of purified water.
실험예 4 : 1차 숙성온도가 아미노태질소(NHExperimental Example 4: The first ripening temperature is amino nitrogen (NH 22 -N) 함량에 미치는 영향-N) effect on the content
참치와 멸치육에 결합되어 있는 구조 아미노산과 이들에서 유리되어 있는 유리 아미노산이 숙성 중에 분리되어 지미가 우수한 아미노산 용액이 생성된다. 숙성중 풍미의 변화는 고염하에서 장시간 숙성시 자가분해와 미생물의 발효에 의해 일어난다. 그러나 장시간 숙성은 시간이 많이 소요되고 유해한 미생물에 의한 발효로 이취가 느껴지는 문제점이 있다. 따라서, 미생물에 의한 발효는 최소화하고 참치와 멸치자체에 함유되어 있는 자가분해효소가 가장 잘 활성화되는 온도, pH 등의 숙성조건을 찾아냄으로써 1차적으로 속성 발효숙성을 유도하여 우수한 풍미를 가지는 숙성방법을 조사한 결과는 다음 표 4와 같다.Structural amino acids bound to tuna and anchovy meat and free amino acids liberated therefrom are separated during ripening to produce an amino acid solution with excellent Jimmy. Changes in flavor during fermentation are caused by autolysis and fermentation of microorganisms during long-term aging under high salt. However, a long time aging takes a lot of time and there is a problem that the odor is felt by fermentation by harmful microorganisms. Therefore, by minimizing the fermentation by microorganisms and finding the maturation conditions such as temperature and pH at which the autolytic enzyme contained in tuna and anchovy itself is best activated, the fermentation maturation is first induced to have excellent flavor. The results of the investigation are shown in Table 4 below.
처리조건은 상기 실험예 3과 같이하고 식염 22%, 식수 18%로 하여 1차 숙성온도에 따른 아미노태질소(NH2-N)의 함량에 미치는 효과를 조사한 결과 50℃에서 숙성이 가장 양호하였으나 35∼60℃까지 대체로 숙성이 잘 되었다.The treatment conditions were the same as in Experimental Example 3 above, and the effect of the amino nitrous nitrogen (NH2-N) on the content of primary aging at 22% salt and 18% drinking water was the best. Aging was generally good to -60 degreeC.
실험예 5 : 1차 숙성시 pH가 아미노태질소(NHExperimental Example 5: Amino nitrogen (NH) 22 -N) 함량에 미치는 효과-N) effect on the content
1차 숙성시 pH가 아미노태질소 함량에 미치는 효과를 조사하기 위하여 상기 실험예 4와 동일한 조건으로 실험을 실시한 결과 다음 표 5와 같이 pH 7.5에서 숙성이 가장 촉진되었으나 5.5∼8.5 에서도 무난하였다.In order to investigate the effect of the pH on the amino nitrogen content during the first aging, the experiment was carried out under the same conditions as in Experimental Example 4, as shown in the following Table 5, the most accelerated ripening at pH 7.5, but even at 5.5 to 8.5.
1차 숙성시간은 5∼24시간 정도 소요되며 온도, pH, 원료육의 크기 및 이들의 배합비율이 최적조건에서 최단 5시간 이내에서도 속성 발효숙성이 가능하였다.The primary fermentation time is 5 ~ 24 hours and rapid fermentation is possible even within the shortest 5 hours under optimum conditions such as temperature, pH, size of raw meat.
실험예 6 : 2차 숙성시 pH 크기가 슬러지층의 부유에 미치는 영향Experimental Example 6: Effect of pH size on the flotation of the sludge layer during the second aging
한편, 본 발명 방법에 따라 1차 숙성한 젓갈에 식염을 첨가한 후 용해하여 pH 4.5∼5.5로 조절한 다음 70℃에서 10분 동안 단백질을 변성시켜 2∼10일 바람직하게는 5일간 숙성하여 슬러지층을 분리시켜 액젓의 풍미와 숙성미가 우수한 액젓을 제조한다. 2차 숙성에서 슬러지층의 부유는 pH 5.0 이하에서 70% 이상 부유되어 pH 5.0 이하에서 슬러지층을 분리하는 것이 바람직하다.On the other hand, after adding salt to primary fermented salted salt in accordance with the method of the present invention, it is dissolved and adjusted to pH 4.5-5.5 and denatured protein at 70 ° C. for 10 minutes to mature for 2-10 days, preferably 5 days, for sludge. The layers are separated to prepare a fish sauce with excellent flavor and ripening taste. In the second aging, the sludge is suspended at 70% or more at a pH of 5.0 or less, so that the sludge layer is separated at a pH of 5.0 or less.
실험예 7 : 3차 숙성시 pH 크기가 침전물(precipitate) 형성에 미치는 영향Experimental Example 7 Effect of pH on Precipitate Formation in Tertiary Aging
2차 숙성된 젓갈을 여과하여 슬러지층을 제거하고 남은 여액을 3차 숙성실로 이동하여 pH에 따른 침전물의 형성도를 측정하였다.Secondary aged salted fish was filtered to remove the sludge layer, and the remaining filtrate was transferred to the third ripening chamber to measure the degree of formation of precipitates according to pH.
침전물이 생성되지 않는 3차 숙성 최적 pH는 실험결과 표 7과 같이 pH 5.5 이하가 바람직한 것으로 나타났으며, pH 5.0 이하가 가장 적당하였다.As a result of the experiment, the optimum pH of the third ripening that does not generate precipitates is preferably less than pH 5.5, as shown in Table 7, and less than pH 5.0 was most suitable.
pH 조절제로는 젖산, 구연산 등이 바람직하고 pH 5.5 이하에서 액젓의 아미노산 및 단백질 침전을 최소화할 수 있었다. 그러나 원료의 구입 장소와 시기에 따라 또는 원료의 조성에 따라 pH 5.0∼5.5에서도 침전물이 다량 발생할 수 있으므로 pH 6.5∼8.0에서 침전물의 생성을 유도한 후 생성된 침전물을 여과하여 제거하고, 남은 여액을 pH 5.0 이하로 유지함으로서 침전물의 생성을 방지할 수 있었다.Lactic acid, citric acid, and the like as a pH regulator is preferred, and the pH and amino acid and protein precipitation of the fish sauce can be minimized below 5.5. However, depending on where and when the raw material was purchased, or depending on the composition of the raw material, a large amount of sediment may occur even at pH 5.0 to 5.5, so that the precipitate is produced at pH 6.5 to 8.0 and then the resulting precipitate is filtered off and the remaining filtrate is removed. By maintaining the pH below 5.0, it was possible to prevent the formation of precipitates.
본 발명에 따라 숙성이 완료되어 제조된 생액젓은 원료 특히, 참치원어, 참치가공 부산물, 멸치 등에 함유한 효소의 자가소화능력에 적합한 조건을 부여하여 자가소화(autolysis) 또는 속성 발효숙성시킨 것이다.Raw fish sauce prepared by aging according to the present invention is subjected to autodigestion or rapid fermentation by imparting conditions suitable for the self-extinguishing ability of enzymes contained in raw materials, in particular, tuna fish, tuna processing by-products and anchovies.
따라서, 본 발명 방법에 따라 제조된 생액젓을 상기 보관하거나 시중에 보통의 용기에 넣어 제품화하기 위해서는 더 이상의 자가소화나 미생물에 의한 부패를 방지하는 것이 바람직하다. 따라서 저염액젓에서는 방부제를 첨가하고 고염액젓에서는 생액젓 그대로를 70∼121℃에서 5∼60분간 살균처리한 직후 방열한 다음 규조토를 입힌 여과막을 통과시켜 열변성된 단백질 침전물을 제거한 다음 제품화하거나, 고염액젓에서는 생액젓 그대로 침전물이 생성되지 않는 pH 5.0 이하의 안전한 상태에서 효소활성을 억제하여 제품화한다.Therefore, in order to commercialize the raw fish sauce prepared according to the method of the present invention or put it in a common container on the market, it is preferable to prevent further autodigestion or decay by microorganisms. Therefore, preservatives are added in low salted salted fish sauce and the raw salted fish paste is sterilized at 70-121 ° C for 5 to 60 minutes after sterilization. In fish sauce, it is produced by inhibiting enzymatic activity in a safe state of pH 5.0 or less, in which a precipitate is not produced as raw fish sauce.
이상 공정별 및 실험예를 통하여 설명한 바와 같이, 본 발명은 DHA, taurine 등이 풍부한 참치와 효소류가 풍부하여 자가소화에 의해 멸치 등의 숙성발효를 자연스럽게 유도할 수 있는 참치가공 부산물(내장 등)을 이용하여 영양이 풍부한 액젓 제조방법을 제공하는 효과가 있다. 이와 같은 액젓제조법은 종래 3∼6개월 소요하던 단점을 제거하여 1∼2주에 완성되며, 풍미가 우수한 신규한 액젓을 제공하는 효과가 있다.As described through the above process and experimental examples, the present invention is rich in tuna and enzymes rich in DHA, taurine, etc., and by-product tuna processing by-products that can naturally induce fermentation such as anchovy by self-extinguishing (intestines, etc.) It is effective to provide a nutritious fish sauce manufacturing method using. Such a fish sauce manufacturing method is completed in 1 to 2 weeks by eliminating the disadvantages of the conventional three to six months, has the effect of providing a new fish sauce with excellent flavor.
또한, DHA는 물론 타우린, 콘드로이친 등 기능성이 있는 성분을 다량 함유할 뿐만 아니라, 참치가공공장에서 폐기되거나 활용가치가 적은 참지원어 및 참치가공부산물을 효율적으로 활용함으로서 자원활용을 극대화할 수 있는 효과가 있다. 더 나아가 본원 발명에 의하면 멸치, 까나리 또는 새우 단독원료를 사용하여 제조하는 것보다 효소류가 풍부한 상기 어류원료를 혼용함으로서 단기 속성 발효액젓을 제공하는 뛰어난 효과가 있으므로 식품가공산업 및 자원이용 산업상 매우 유용한 발명인 것이다.In addition, DHA not only contains a large amount of functional ingredients such as taurine and chondroitin, but also effectively utilizes tuna support by-products and tuna processing by-products that are discarded at the tuna processing plant or have low utilization value, thereby maximizing resource utilization. have. Furthermore, according to the present invention, it is very effective in the food processing industry and the resource utilization industry because it has an excellent effect of providing a short-term fermentation broth with a mixture of the enzyme-rich fish raw material rather than using anchovy, canary or shrimp alone. It is a useful invention.
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| KR1019990035725A KR100357993B1 (en) | 1999-08-26 | 1999-08-26 | Salted tuna-anchovies using tuna and its by-products and process of preparation therefor |
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| KR1019990035725A KR100357993B1 (en) | 1999-08-26 | 1999-08-26 | Salted tuna-anchovies using tuna and its by-products and process of preparation therefor |
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| KR100440491B1 (en) * | 2001-08-10 | 2004-07-15 | 김진수 | Salt-fermented sauce from shrimp processing by-products, and its preparation method |
| KR101768741B1 (en) * | 2013-11-29 | 2017-08-16 | 씨제이제일제당 (주) | Manufacturing method of fish sauce and fish sauce prepared therefrom |
| KR102062371B1 (en) * | 2017-11-21 | 2020-01-03 | (주) 오씨아드 | Method for producing rapid salted fish sauce having flavor unique to salted fish sauce |
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