KR100476112B1 - Seasoning food-stuff using side-products by Ammodytes personatus Girard sauce fermentation and method for production thereof - Google Patents

Abstract

The present invention relates to seasoning foods using canary fermented by-products and a method for producing the same, and then prepared by treating various fermented by-products of canary fermented by-products to prepare soy sauce powder and seafood flavor base soy sauce. It provides an excellent effect that can be used as a seasoning for flavoring cool seafood.

Description

Seasoning food-stuff using side-products by Ammodytes personatus Girard sauce fermentation and method for production

The present invention relates to a method for producing seasoned foods by recycling by-products produced during aquatic production and more specifically, to a seasoning food by recycling the fermentation by-products produced during fermentation of canary fish sauce and seasoning foods thereof The invention relates to.

Fish sauce, a major fish fermentation seasoning in Korea, is a liquefied protein food hydrolyzed by enzymes or additives secreted by the enzymes of the raw fish and microorganisms distributed on the surface or internal organs of fish, and is one of the important sources of animal protein and minerals. Low molecular weight peptides produced by protease and amino acids and various chemical changes that occur during aging have a unique flavor, and the name and type vary depending on the raw materials and manufacturing methods used.

Canary ( Ammodytes personatus Girard) is a species belonging to the Order Perciformes (Family Ammodytidae). The body is thin, long, cylindrical, and its back is greenish brown or blue and its belly is silvery white. It is distributed mainly in the east, west, south sea of Korea, Japan, and Alaska, and is a cold water and coastal fish. In our country, it lives mainly in the bay or coast where sands of the clean waters near Baeknyeong Island and Daecheong Island are sandy. In winter to early spring, they lay about 2000-6000 eggs and enjoy summer sleep in the sand under the clear sea with a depth of 3 ~ 4m. 1 year old is 13.5cm, 2 year old is 16.5cm, and 3 year old is 21.5cm. It is a fish that grows.

 The traditional manufacturing process of canary fish sauce is obtained by picking a year-old canary, which has a soft bone and poorly developed intestines, soaking it in salt and aging it for more than one year on a sunny coast. It is made into a product in a container as it is. This canary fish sauce contains various nutrients, is rich in seven essential amino acids, has no fishy smell, and has a high content of glutamic acid glycine, which is a tasty ingredient. Due to these factors, the salted fish market with an annual size of more than 50 billion won was mainly made of anchovy fish sauce. However, the market share of canary fish sauce increased after the late 1990s as canary fish sauce was marketed. have.

 In proportion to the increase in the market share of canary fish sauce, the amount of fermentation by-products of canary fish sauce is increasing rapidly. Fermented by-products left in large quantities during the manufacture of canary liquor have been left out of the water-soluble nutrients of canary, but they still have important nutrients (proteins, proteins, fats, minerals, etc.). It is being disposed of. Currently, most food by-products are poorly processed and are not suitable as food raw materials and are disposed of in the form of animal feed and fertilizer. The canary fish by-products have high salinity and are not used as fertilizer or feed. It is buried in Korea, causing not only waste of resources but also environmental pollution, and there is a problem of requiring expensive treatment cost for manufacturers.

Accordingly, the present inventors have completed the present invention to contribute to the prevention of environmental pollution due to dumping or landfilling, as well as reducing the processing cost and economic profits of producers by using canary fish by-products for seasoning foods. It was.

Accordingly, an object of the present invention is to produce seasoned food by recycling fermented by-products generated during the manufacture of canary fish sauce, causing environmental pollution and requiring a high cost in the treatment cost.

The purpose of the present invention is to mix purified water with fermented by-product fermentation of Canary fish and add enzymes and lipolytic enzymes to it to perform enzymatic digestion. It was achieved by adding soy flour for fish sauce and seafood flavor base.

Hereinafter, the configuration and operation of the present invention will be described in detail with reference to Examples, but the scope of the present invention is not limited to the following Examples.

The present invention comprises the steps of 1) preparing a mixed solution by mixing fermented by-product 49.75 to 49.85% (w / w), 49.75 to 49.85% (w / w) purified water; 2) recovering the enzymatic digestion solution by adding 0.3-0.5% (w / w) of protein and lipolytic enzyme to the mixed solution to perform enzymatic digestion at 55 ° C; 3) inactivating the enzyme by applying a temperature of 90 ℃ to the enzymatic digestion liquid; 4) recovering the filtrate by separating the enzyme-inactivated enzyme digestion solution into a sieve of 100 mesh; 5) It provides a method for pretreatment of fermented by-product fermentation of Canary liquor comprising the step of concentrating the filtrate so that the solid content is 35% (w / w).

In addition, it is prepared by the above method to provide a pretreated canary marinated fermented by-product of low fish smell and low salt concentration characteristics.

In addition, 1) 20-25% (w / w) of fermented by-product fermented canary fish, 30-40% (w / w) of acid-decomposed soy sauce, 15-20% (w / w) of maltodextrin, and 10-15% of salt. (w / w), yeast extract powder 1 to 3% (w / w), sodium silicate aluminate 1 to 2% (w / w), solid content 20% (w / w) stirring (%) (w / w) and refined beef fat 0.5-1% (w / w), followed by stirring and dissolving; 2) heat sterilization at 94 ° C. for 40 minutes; 3) powdering with a spray dryer; 4) It provides a method of manufacturing liver liver powder comprising the step of separating into a 45 mesh sieve.

In addition, there is provided a liver soy flour prepared by the above method.

1) 20-25% (w / w) of fermented by-product fermented canary fish, 27.5-37.5% (w / w) of acid-decomposed soy sauce, 10-15% (w / w) salt, and 1-3 extracts of yeast extract % (w / w), onion juice 0.5-2% (w / w), arabic gum powder 0.3-0.7% (w / w), beef digestion 2-5% (w / w), glycine 0.5-2% (w / w), 15 to 20% (w / w) of liquid dextrin, 1 to 2% (w / w) of sodium silicate, and 2 to 5% of kelp concentrate having a solid content of 30% (w / w) w / w), 10 to 15% (w / w) of tuna porridge concentrate having a solid content of 20% (w / w), and then dissolved by stirring; 2) heat sterilization at 94 ° C. for 40 minutes; 3) powdering with a spray dryer; 4) It provides a method for preparing soy sauce powder for seafood flavor comprising the step of separating into a 45 mesh sieve.

In addition, it provides a soy sauce powder for seafood flavor base prepared by the above method.

Hereinafter, the present invention will be described in detail.

Even after recovering the fish sauce, 49.75 ~ 49.85% (w / w) of canary fish fermentation by-product, which is still rich in nutrients such as crude protein, crude fat and sugar, is mixed with 49.75 ~ 49.85% (w / w) of purified water. A mixed solution was prepared, and 0.3-0.5% (w / w) of protein and lipolytic enzyme were added thereto, followed by enzymatic degradation at 50-65 占 폚. After enzymatic digestion, the enzyme is inactivated above 90 ℃. Thereafter, the enzymatic digestion liquid is separated by 100 mesh or more, and the filtrate is concentrated to have a solid content of 30 to 40% (w / w) to recover the concentrate. The recovery solution can be usefully used as food because the concentration of fish odor and salt is low.

When preparing the fish liver powder using the pretreatment solution, 20-25% (w / w) of the fermented by-product of canary fish, 30-40% (w / w) of acid-decomposed soy sauce, and 15-20% (w) of maltodextrin / w), salt 10-15% (w / w), yeast extract powder 1-3% (w / w), sodium silicate alumina 1-2% (w / w), solid content 20% (w / w) 10-15% w / w tuna concentrate, 0.5-1% w / w refined beef,

When preparing soy sauce powder for seafood flavor base, 20-25% (w / w) of fermented by-product of canary fish sauce, 27.5-37.5% (w / w) of acid-decomposed soy sauce, and 10-15% (w / w) of salt. , Yeast extract powder 1 ~ 3% (w / w), onion juice 0.5 ~ 2% (w / w), arabic gum powder 0.3 ~ 0.7% (w / w), beef decomposition liquid 2 ~ 5% (w / w ), Glycine 0.5-2% (w / w), liquid dextrin 15-20% (w / w), sodium silicate hydrate 1-2% (w / w), solid content 30% (w / w) Kelp concentrate 2 to 5% (w / w), solid content of 20% (w / w) 10-15% (w / w) of tuna porridge concentrate is added.

The compositions are sterilized by heating at 90-98 ° C. for 20-60 minutes and powdered with a spray dryer of disk or nozzle type. Then, when the powder solution is separated into a sieve of 30 to 60 mesh, it is possible to prepare a powdered fish liver powder and soy sauce powder for seafood flavor base. At this time, the tuna porridge concentrate, beef decomposition liquid, kelp concentrate used in making soy sauce powder and soy sauce powder for seafood flavor base are general seasoning food raw materials company, for example Honeybee Co., Ltd., Haein Food Co., Ltd. , Hansu Food Co., Samjin Food Co., Ltd., Dongwon F & B Co., Ltd. can be purchased or presented to the food raw material company. In the present invention, the tuna porridge concentrate from Dongwon F & B Co., Ltd. and the beef decomposition solution and kelp concentrate were purchased from Samjin Food Co., Ltd.

Thereafter, sensory evaluation was performed on the soy flour and seafood soy sauce powder prepared by the above method. As a result of testing 10 to 9 personnel from 1 point (very bad) to 9 points (very good), fish liver powder was almost similar in appearance and sensuality, and soy sauce powder for seafood flavor base It was similar, but it was saved in terms of sensory and excellent Jimmy.

Therefore, it is judged that the said soy sauce powder and the soy sauce powder for seafood flavor base can be used as a seasoning food.

Experimental Example 1: Canary Fish Sauce and Components of Fermentation Byproducts

After fermenting the canary liquor, an analysis was performed by a conventional method to investigate what components are contained in the fermentation by-product, and the results are shown in Table 1 below.

Canary Fish Sauce and Fermented By-Products  Analysis item Canary Fish Sauce Fermentation Byproducts   Moisture (%) 68.9 56.9   Ash (%) 20.0 20.4 Crude protein (%) 9.2 14.5  Crude fat (%) 0.9 8.9 Solid content (%) 36.0 42.0 Salinity (%) 21.8 21.2 Amino-form nitrogen (mg%) 1152.5 1104.1   PH (pH) 6.69 5.31 Titrable acidity 3.9 15.0 Buffer action 1.63 0.95

As shown in the above table, the fermentation by-products contained many nutrients, including crude protein, crude fat, and sugar, which still have high concentrations.

Examples 1 and 2: Pretreatment of Canary Fish Fermented By-products

Example of Canary Fish Fermentation By-product and Addition of Purified Water, Protein, and Lipolytic Enzyme in Pretreatment Canary liquid fermented by-product Purified water Proteins and Lipolytic Enzymes (T-5000 sold by the Pacific) Example 1 80 g 80 g 0.48 g Example 2 100 g 100 g 1 g

Purified water was added to the canary liquid fermentation by-products described in Examples 1 and 2 in the amounts described in Examples 1 and 2. Thereafter, a T-5000 product (enzyme activity 0.8 AU / g) sold by Pacific Inc. containing a protein and a lipolytic enzyme was purchased, added in the amounts described in Examples 1 and 2, and subjected to enzymatic degradation at 55 ° C. After deactivating the enzyme at 90 ° C., the enzyme digestion solution was separated into 100 mesh sieves, and the filtrate was concentrated to have a solid content of 35%.

As a result of pretreatment of the fermentation by-product by the above method, a concentrated solution with less fishy odor and low salt concentration was obtained.

Examples 3 to 5: Preparation of Fish Soy Powder

Example of Addition of Seasoning Ingredients According to Each Example in the Preparation of Fish Soy Powder Total weight 100g Pretreated Canary Fish Fermented By-product Acid Degraded Soy Sauce Maltodextrin saline Yeast Extract Powder Sodium silicate Tuna Pork Concentrate with 20% Solid Content Refined Uji Example 3 20 g 40 g 15 g 10 g 3 g 1 g 10 g 1 g Example 4 25 g 30 g 20 g 11 g 1 g 1.5 g 11 g 0.5g Example 5 21.5 g 30 g 15 g 15 g 1 g 2 g 15 g 0.5g

The seasoning component was added to the pretreated canned fish fermentation by-product according to Examples 3 to 5, followed by stirring and dissolving. Sterilized by heating at 94 DEG C for 40 minutes, powdered with a nozzle-type spray dryer, and separated into 45mesh sieve to obtain fish liver powder.

Examples 6-10: Preparation of Soy Sauce for Seafood Flavor Base

Example of Addition of Seasoning Ingredients According to Each Example in Preparation of Soy Sauce Powder for Seafood Flavor Base Total weight 100g Pretreated Canary Fish Fermented By-product Acid Degraded Soy Sauce saline Yeast Extract Powder Onion Juice Arabic Powder Beef digester Glycine Liquid dextrin Sodium silicate Kelp concentrate with 30% solids Tuna Pork Concentrate with 20% Solid Content Example 6 20 g 37.5 g 10 g 1 g 0.5g 0.5g 2 g 0.5g 15 g 1 g 2 g 10 g Example 7 25 g 28 g 11 g 3 g 2 g 0.5g 2 g 0.5g 15 g 1 g 2 g 10 g Example 8 20.3 g 27.5 g 15 g 1 g 1 g 0.7 g 5 g 0.5g 15 g 2 g 2 g 10 g Example 9 20 g 28.2 g 10 g 1 g 0.5g 0.3 g 2 g 2 g 20 g 1 g 5 g 10 g Example 10 20 g 27.5 g 10 g 1 g 0.5g 0.3 g 2 g 0.5g 17.2 g 2 g 4 g 15 g

The seasoning component was added to the fermented by-product fermented by Canary according to Examples 6 to 10, followed by stirring and dissolving. Heat sterilized at 94 ° C. for 40 minutes, powdered with a nozzle-type spray dryer, and separated into a 45-mesh sieve to obtain a soy sauce powder for seafood flavor base.

Experimental Example 2: Sensory Evaluation

 The result of having tested the composition of Examples 3-10 from 1 point | piece (very bad) to 9 point | pieces (very good) with respect to ten test agents is as follows. Fish soy sauce powders were almost similar in appearance and sensory properties, and soy sauce powders could be replaced.

Sensory test according to the embodiment division Example Odor Color Taste Soy sauce powder Similarity to Standard Samples 3 8.1 8.8 8.5 4 8.0 8.7 8.4 5 8.1 8.7 8.5 Evaluation when applied 3 8.0 8.7 8.4 4 8.2 8.6 8.5 5 8.1 8.8 8.5 Soy sauce powder for seafood base Similarity to Standard Samples 6 Different Similarity Different 7 Different Similarity Different 8 Different Similarity Different 9 Different Similarity Different 10 Different Similarity Different Evaluation when applied 6 8.1 8.7 8.3 7 8.0 8.8 8.2 8 8.0 8.7 8.1 9 8.2 8.6 8.3 10 8.1 8.6 8.3

As described above through the above embodiment, the present invention was prepared using fish canned fermented by-products soybean powder and soybean powder for seafood flavor base, resulting in the use of seasoning food for flavoring cool seafood It is a very useful invention in the food industry because it provides an excellent effect.

Claims (6)

1) preparing a mixed solution by mixing 49.75-49.85% (w / w) of fermented by-product fermented canary water 49.75-49.85% (w / w) with purified water; 2) recovering the enzymatic digestion solution by adding 0.3-0.5% (w / w) of protein and lipolytic enzyme to the mixed solution to perform enzymatic digestion at 55 ° C; 3) inactivating the enzyme by applying a temperature of 90 ℃ to the enzymatic digestion liquid; 4) recovering the filtrate by separating the enzyme-inactivated enzyme digestion solution into a sieve of 100 mesh; 5) The pretreatment method of the fermented by-product of Canary roe fermentation comprising the step of concentrating the filtrate so that the solid content is 35% (w / w). It is prepared by the method of claim 1 is a pretreated canary marinated fermented by-products with a low odor and low salt characteristics. 1) 20-25% (w / w) of fermented by-product fermented canary fish, 30-40% (w / w) of acid-decomposed soy sauce, 15-20% (w / w) of maltodextrin, 10-15% of salt (w) / w), yeast extract powder 1 to 3% (w / w), sodium silicate aluminate 1 to 2% (w / w), solid content of 20% (w / w) tuna broth concentrate 10 to 15% ( w / w), followed by stirring and dissolving the refined beef fat 0.5-1% (w / w); 2) heating and sterilizing at 94 ° C. for 40 minutes; 3) powdering with a spray dryer; 4) A method of preparing fish liver powder comprising the step of separating into a 45 mesh sieve. Fish liver powder prepared by the method of claim 3. 1) 20-25% (w / w) of fermented by-product fermented canary liquor, 27.5-37.5% (w / w) of acid-decomposed soy sauce, 10-15% (w / w) salt, 1-3% (east extract powder) w / w), onion juice 0.5-2% (w / w), arabic gum powder 0.3-0.7% (w / w), beef digestion 2-5% (w / w), glycine 0.5-2% (w / w), 15-20% (w / w) of liquid dextrin, 1-2% (w / w) of sodium silicate aluminate, 2-5% (w / w) of kelp concentrate with a solid content of 30% (w / w) w), seasoning and dissolving 10-15% (w / w) of tuna porridge concentrate having a solid content of 20% (w / w); 2) heat sterilization at 94 ° C. for 40 minutes; 3) powdering with a spray dryer; 4) A method of preparing a soy sauce powder for seafood flavor comprising the step of separating into a 45 mesh sieve. Soy sauce powder for seafood flavor prepared by the method of claim 5.