KR101727372B1 - High quality quick-anchovy fermented sauce with increased in lactic acid and rapid stage-fermentation and preparation method therof - Google Patents
High quality quick-anchovy fermented sauce with increased in lactic acid and rapid stage-fermentation and preparation method therof Download PDFInfo
- Publication number
- KR101727372B1 KR101727372B1 KR1020140179833A KR20140179833A KR101727372B1 KR 101727372 B1 KR101727372 B1 KR 101727372B1 KR 1020140179833 A KR1020140179833 A KR 1020140179833A KR 20140179833 A KR20140179833 A KR 20140179833A KR 101727372 B1 KR101727372 B1 KR 101727372B1
- Authority
- KR
- South Korea
- Prior art keywords
- anchovy
- sauce
- lactic acid
- anchovy sauce
- fermentation
- Prior art date
Links
Images
Classifications
-
- 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
-
- 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
- A23L17/20—Fish extracts
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Soy Sauces And Products Related Thereto (AREA)
Abstract
본 발명은 유산균 함량이 증가되고 발효기간을 단축시킨 고품질 멸치액젓 및 그 제조방법에 관한 것으로 염장멸치에 겨울김치 유래의 유산균 L.Plantarum을 처리하고 10 ~ 15℃에서 3 ~ 4일간 발효하여 멸치발효 엑기스를 제조하고 상기에서 얻은 멸치발효 엑기스에 염장멸치를 혼합하고 2개월간 단기 발효시켜 고품질 멸치액젓을 제조한 후 특성을 확인한 결과 겨울 김치에서 분리한 유산균을 이용하여 2개월 이내의 초단기 속성발효법에 의해 제조되기 때문에 우수한 품질과 탄산풍미를 제공하는 건강기능성 멸치액젓을 제공하는 뛰어난 효과가 있다.The present invention relates to a high-quality anchovy sauce having increased lactic acid bacteria content and shortened fermentation period and a method for preparing the same. The fermented sauce anchovy is fermented at 10 to 15 ° C for 3 to 4 days to treat anchovy fermentation The fermented extract was mixed with salted anchovy, and fermented for 2 months to produce a high quality anchovy sauce. The characteristics of the fermented anchovy sauce were investigated. So it has an excellent effect of providing health functional anchovy sauce which provides excellent quality and carbonic acid flavor.
Description
본 발명은 젖산 함량이 증가되고 발효기간을 단축시킨 고품질 속성 멸치액젓 및 그 제조방법에 관한 것이다.
The present invention relates to a high-quality property anchovy sauce having increased lactic acid content and shortened fermentation period, and a preparation method thereof.
액젓은 전통수산 발효식품으로 어류나 갑각류 등에 일정량의 소금을 가하여 발효시킴으로써 자가소화 작용에 의해 음식의 감칠맛을 부여하는 천연조미료이다(조영제 외, 동남아산 액젓의 품질특성, 한국수산과학회지, 33(2), 98~102, 2000). 멸치액젓은 글라이신, 라이신 등의 각종 아미노산과 정미성분을 다량 함유하고 있어 예로부터 조미료로 널리 사용하며 멸치액젓에 함유되어 있는 펩티드(peptide)는 항산화 효과, 항균효과 등의 생리활성기능을 갖고 있을 뿐만 아니라 면역조절기능, 호르몬 및 신경전달 물질로서의 기능 그리고 항고혈압 효과와 같은 생체조절 기능도 있다. It is a natural seasoning that gives a richness of food by self-digestion by adding a certain amount of salt to fish or crustacean such as fish fermented food (Korean Society of Fisheries Science, 33 (2) ), 98-102, 2000). Anchovy sauce contains a large amount of various amino acids and tastes such as glycine and lysine, and is widely used as a seasoning for a long time. The peptide contained in anchovy sauce has antioxidative and antimicrobial functions, There are also biological control functions such as immunomodulating function, hormone and neurotransmitter function, and antihypertensive effect.
유산균(lactic acid bacterium)은 사람이나 동물의 장(腸)과 발효식품 등에서 발견되는 미생물로서 다양한 효능을 가지고 있다(Orrhge, K. et al., 2000, Bifidobacteria and lactobacilli in human health, Drugs Exptl. Clin. Res., 26, 95-111). 유산균의 효능으로는 장내 균총의 안정화, 유해세균의 정착 억제에 따른 부패산물 생성 감소 및 질병 예방, 면역 활성화 작용, 항암작용, 콜레스테롤 저하 등 숙주동물에 많은 도움을 준다. 유산균이 여러 부패성 미생물 및 병원성 미생물에 대하여 생육억제 작용을 갖는 것은 몇 가지 대사적인 특성 때문인데 유산균은 대사산물로서 항균활성 인자인 organic acid, hydrogen peroxide, reuterin, diacetyl, acetaldehyde, bacteriocin 등을 생산하기 때문이다(Fuller, K., 1989, Probiotics in man and animals, J. Appl. Bacteriol., 66, 365-378).Lactic acid bacterium is a microorganism found in intestines and fermented foods of humans and animals (Orrhge, K. et al., 2000, Bifidobacteria and lactobacilli in human health, Drugs Exptl. Clin Res., 26, 95-111). The efficacy of lactic acid bacteria is very useful for host animals such as stabilization of intestinal microflora, reduction of decay product formation due to the inhibition of harmful bacteria, prevention of diseases, immune activation, anticancer activity and cholesterol lowering. Lactic acid bacteria have several inhibitory effects on various pathogenic microorganisms and pathogenic microorganisms due to their several metabolic characteristics. The lactic acid bacteria produce the antimicrobial activity factors such as organic acid, hydrogen peroxide, reuterin, diacetyl, acetaldehyde and bacteriocin (Fuller, K., 1989, Probiotics in man and animals, J. Appl. Bacteriol., 66, 365-378).
현재 시판 중의 멸치액젓은 과도한 식염농도, 화학조미료의 첨가, 유통기간의 경과 및 어즙이 첨가되고 불균일한 품질의 제품이 유통되는 상태이며, 일부 가공액젓 제품은 침전 및 갈변반응의 문제점을 안고 있을 뿐 아니라 2 ~ 3년의 장기간에 걸쳐 제조함으로써 품질이 불량하였는 바 균일하고 변질이 없으며 새로운 풍미의 제품 출시가 요구되고 있다.Currently, anchovy sauces in the market are in the state of excessive salt concentration, addition of chemical seasoning, distribution period and addition of juice and uneven quality products, and some processed fish sauces have problems of precipitation and browning reaction However, since the quality is poor by manufacturing over a long period of 2 ~ 3 years, there is no need for uniformity and deterioration, and a new flavor product is required to be released.
멸치액젓에 대한 선행기술로는 멸치액젓의 제조방법이 대한민국 공개특허 등록특허 제10-0348749호에 개시되어 있고 키위를 이용하는 멸치액젓 및 이의 제조방법이 대한민국 등록특허 제10-1205057호에 개시되어 있다. 또한, 2단 발효법에 의한 고순도 멸치액젓 및 그 제조방법이 대한민국 등록특허 제10-0415267호에 개시된 바 있다. 그러나 상기문헌 어디에도 유산균(lactic acid bacterium)을 이용하여 2개월 이내의 초단기 속성발효법에 의해 제조된 고품질, 유산 및 탄산풍미를 제공하는 건강기능성 고품질 멸치액젓 및 그 제조방법에 대하여는 개시되거나 암시된 바 없다.
As a prior art for anchovy sauce, a method for manufacturing anchovy sauce has been disclosed in Korean Patent Laid-Open Publication No. 10-0348749, and anchovy sauce using kiwifruit and its preparation method are disclosed in Korean Patent No. 10-1205057 . Also, a high purity anchovy fish sauce prepared by a two-stage fermentation process and a preparation method thereof have been disclosed in Korean Patent No. 10-0415267. However, none of the above documents discloses or suggests a health-functional high-quality anchovy sauce having high quality, lactic acid, and carbonic acid flavor produced by the fermentation process using lactic acid bacterium within 2 months .
따라서, 본 발명의 목적은 젖산이 증가되고 발효기간을 단축시킨 속성 고품질 멸치액젓을 제공하는데 있다.Accordingly, it is an object of the present invention to provide a high-quality anchovy sauce having high lactic acid and short fermentation period.
본 발명의 다른 목적은 젖산 함량이 증가되고 발효기간을 단축시킨 속성 고품질 멸치액젓의 제조방법을 제공하는데 있다.
It is another object of the present invention to provide a method for producing high quality anchovy sauce having high lactic acid content and short fermentation period.
본 발명의 상기 목적은 생멸치를 24시간 염장하는 단계와; 상기 단계에서 얻은 염장멸치에 겨울김치 유래의 기탁번호 KCTC14034BP 유산균 (L.Plantarum CJLP 133) 균주를 처리하고 비교적 저온인 10 ~ 15℃에서 3 ~ 4일간 발효하는 단계와; 상기 단계에서 얻은 멸치 유산발효물을 여과하는 단계와; 상기 단계에서 얻은 멸치발효 엑기스에 생멸치를 첨가 혼합하는 단계와; 상기 단계에서 얻은 혼합물을 숙성탱크에 투입하여 2개월간 초단기 발효시켜 고품질 멸치액젓을 제조하는 단계와; 상기 단계에서 제조한 고품질 속성 멸치액젓의 특성을 확인 평가하는 단계를 통하여 달성하였다.
The above object of the present invention is achieved by a method for producing a salmonella spp. Culturing the salted anchovy obtained in the above step at a temperature of 10 to 15 캜 for 3 to 4 days at a relatively low temperature by treating the strain KCTC14034BP Lactobacillus CJLP 133 derived from winter kimchi; Filtering the anchovy lactic acid fermentation product obtained in the above step; Adding anchovy to the anchovy fermentation extract obtained in the above step; Adding the mixture obtained in the above step to an aging tank and fermenting it for 2 months to obtain a high quality anchovy sauce; Quality anchovy sauce prepared in the above step was confirmed and evaluated.
본 발명은 젖산 함량이 증가되고 발효기간을 단축시킨 고품질 속성 멸치액젓 및 그 제조방법을 제공하는 효과가 있을 뿐만 아니라, 겨울 김치에서 분리한 유산균을 이용하여 2개월 이내의 초단기 속성발효법에 의해 제조되기 때문에 우수한 품질과 유산 및 탄산풍미를 제공하는 건강기능성 멸치액젓을 제공하는 뛰어난 효과가 있다.
The present invention provides a high-quality anchovy fish sauce having high quality and shortened fermentation period and a method of preparing the same. In addition, the present invention provides a high-quality anchovy sauce having high quality and a short fermentation period, It has excellent effect in providing healthy functional anchovy sauce that provides excellent quality and lactic acid and carbonic acid flavor.
도 1은 본 발명 실시예에 따른 젖산 함량이 증가된 고품질 멸치액젓의 제조공정을 나타낸 다이어그램이다.1 is a diagram illustrating a process for manufacturing a high quality anchovy fish sauce having increased lactic acid content according to an embodiment of the present invention.
본 발명은 2단 발효에 의하여 품질이 향상된 멸치액젓을 제조하는 것에서 더 나아가 멸치 염장후 유산균 L.Plantarum CJLP 133 균주를 접종하고 발효하여 유산균 함량을 월등히 높였다. 또, 활발한 유산균 발효로 인하여 아미노산 양이 늘어나 이화학적 성질과 풍미가 우수할 뿐만 아니라 기존에 1~2년 걸리는 발효기간이 2개월 내로 단축시켜 과도한 분해에 따라 생성되는 쓴맛 등 여러 가지 부산물들의 생산을 막아 순도가 높을 뿐 만 아니라 풍미에 악영향을 끼치는 성분들의 생산을 막을 수 있다.The present invention further improves the quality of lactic acid bacteria by fermenting lactic acid bacteria L.Plantarum CJLP 133 after anchovy salting in addition to preparing anchovy sauce having improved quality by two stage fermentation. In addition, due to the active fermentation of lactic acid bacteria, the amount of amino acid is increased and the fermentation period which takes 1 to 2 years is shortened to 2 months in addition to excellent physicochemical properties and flavor, and the production of various byproducts It can prevent the production of ingredients that not only have high purity but also adversely affect the flavor.
본 발명에 따르면, 멸치를 염장하고 유산균을 접종하여 발효한 후 여과하여 멸치엑기스를 제조하는 단계와 상기 단계에서 얻은 멸치엑기스에 생멸치를 혼합하여 다시 발효시키는 단계에서 배합비(w/w) 1:1 ∼ 1.5 : 1가 되도록 하여 첨가하고 혼합하는 것이 가장 바람직하였다. 이때, 생멸치의 비율이 상기 중량비 이상으로 높아질 경우 발효지연과 일부 생멸치의 부패 또는 변질이 발생되었다. 반대로, 멸치엑기스의 비율이 상기 중량비 이상으로 지나치게 높은 경우 생산되는 액체액젓의 양에 비해 투입되는 액체액젓이 많아 경제적 측면에서 바람직하지 못할 뿐만 아니라 발효기간은 단축되나 향미저하 등 품질도 불량하였다.According to the present invention, in the step of preparing anchovy extract by fermenting anchovy by inoculating the fermented anchovy with inoculating lactic acid bacteria, and mixing the fermented anchovy with the anchovy extract obtained in the above step, the mixture ratio (w / w) is 1: To 1.5: 1, and mixed. At this time, when the ratio of live anchovy increased above the weight ratio, fermentation delay and corruption or alteration of some live anchovy occurred. On the other hand, when the ratio of anchovy extract was too high above the above-mentioned weight ratio, liquid sauces added to the amount of liquid fish sauce produced were inferior in terms of economy and shortened fermentation period, but the quality was also poor.
또, 본 발명에서 소금의 양은 생멸치 양의 5 ~ 15중량%, 더욱 바람직하게는 10중량%가 되도록 첨가하는 것이다. 10중량% 이하에서는 부패의 우려가 높아지고 염장이 원활하게 이루어지지 않았고 10중량% 이상에서는 효소의 활동을 저해되어 염장속도가 지연되는 경향이 있어 바람직하지 못하였다.In the present invention, the salt is added in an amount of 5 to 15% by weight, more preferably 10% by weight, of the amount of the sea bream. When the content is less than 10% by weight, the fear of corruption increases and the salting is not smoothly carried out. When the content is more than 10% by weight, the activity of the enzyme is inhibited and the salting rate tends to be delayed.
또한, 본 발명에서 접종되는 유산균의 양은 염장멸치의 총중량대비 1.0 ~ 5중량%가 가장 바람직하였으며 1.0중량% 미만에서는 발효가 원활하게 이루어지지 않았고 5중량% 이상에서는 첨가하는 유산균의 양에 비해 멸치의 양이 적어 발효 효율이 낮아서 바람직하지 못하였다.In addition, the amount of lactic acid bacteria inoculated in the present invention is most preferably 1.0 to 5% by weight based on the total weight of salted anchovy. When the content is less than 1.0% by weight, fermentation is not smoothly performed. And the fermentation efficiency was low.
본 발명을 실시예에 따라 더욱 상세하게 설명한다. 그러나 하기 실시예는 본발명을 예시하기 위한 것에 불과하므로 본 발명의 권리범위를 한정하는 것으로 의도되지는 않는다.
The present invention will be described in more detail with reference to Examples. However, the following examples are merely illustrative of the present invention and are not intended to limit the scope of the present invention.
<실시예 1> 유산균 함량이 증가된 고품질 멸치엑기스 제조 Example 1 Production of high quality anchovy extract with increased lactic acid bacterium content
아미노산 함량이 증가된 고품질 멸치액젓을 제조하기 위하여 멸치를 물로 수세하고 탈수 한 후, 염량이 10중량%가 되게 소금을 첨가하여 마른간법으로 24시간 동안 염장시켰다. 상기 단계에서 염장한 멸치에 유산균 L.Plantarum CJLP 133 균주를 총중량대비 1.0 ~ 5중량% 첨가하고 10 ~ 15℃에서 3 ~ 4일간 발효한 후 여과시켜 본 발명 유산(Lactic acid) 함량이 증가된 멸치엑기스를 제조하였다.
To prepare a high quality anchovy sauce with increased amino acid content, the anchovy was washed with water, dehydrated, salted to a salt content of 10% by weight, and salted for 24 hours. Lactic acid bacteria L.Plantarum CJLP 133 was added to the salted anchovy in the above step in an amount of 1.0 to 5 wt% based on the total weight of the fermented product. The fermented product was fermented at 10 to 15 ° C. for 3 to 4 days and then filtered to obtain anchovy Extract was prepared.
<실험예 1> 본 발명 고품질 멸치엑기스의 유산균 함량 측정 Experimental Example 1 Measurement of Lactic Acid Bacteria Content of High Quality Anchovy Extract of the Present Invention
본 발명 실시예 1에서 제조한 멸치엑기스를 1 mL를 취하여 멸균생리식염수를 이용한 10배 희석법으로 희석하고 BCP첨가 평판측정용 한천배지에 도말한 후 37℃에서 배양한 다음 나타난 colony를 계수하여 CFU/mL로 나타내었다.1 mL of the anchovy extract prepared in Example 1 of the present invention was diluted with a 10-fold dilution method using sterilized physiological saline, plated on an agar medium for BCP-added plate measurement, cultured at 37 ° C, mL.
실험결과, [표 1]에 나타낸 바와 같이 본 발명 실시예 1에서 제조한 멸치엑기스가 높은 유산균을 함유하는 것을 확인하였다.
As a result of the experiment, it was confirmed that the anchovy extract prepared in Example 1 of the present invention contains high lactic acid bacterium as shown in [Table 1].
멸치액젓The high quality
Anchovy sauce
<실시예 2> 젖산 함량이 증가된 고품질 멸치액젓의 제조 Example 2: Preparation of high quality anchovy sauce having increased lactic acid content
본 발명 실시예 1에서 제조한 멸치엑기스에 생멸치를 4:3 비율로 첨가 혼합하고 숙성 탱크에 담아 밀봉하여 2개월 동안 자연발효시켰다. 밀봉을 푼 후 숙성탱크 위에 부유하는 유지를 제거하고 마이크로필터를 이용하여 여과한 후 본 발명 고품질 멸치액젓을 제조하였다(도 1).The anchovy extract prepared in Example 1 of the present invention was mixed with 4: 3 ratio of live anchovies, sealed in an aging tank, and naturally fermented for 2 months. After the sealing was released, the floating oil was removed from the aging tank and filtered using a microfilter to prepare a high-quality anchovy sauce of the present invention (FIG. 1).
대조구는 등록특허 10-0415267호와 동일하게 제조한 멸치액젓, 시중에 유통되고 있는 K사의 멸치액젓을 구입하여 비교 시료로 사용하였다.
Anchovy sauce prepared in the same manner as in the registered patent No. 10-0415267 and anchovy sauce made in K commercially available were used as a control.
<비교예 1> 본 발명 속성 고품질 멸치액젓의 일반성분 및 염도분석≪ Comparative Example 1 > General components and salinity analysis of the high quality anchovy sauce of the present invention
수분은 상압가열건조법, 조회분은 건식회화법으로 측정하였고, 염도는 시료 액젓에 일정량의 순수를 가하여 희석시킨 후 염도계(Istek 460CP, Korea)로 측정하였다.Moisture was measured by the atmospheric pressure drying method and the ash content was measured by dry method. The salinity was measured with a salinity meter (Istek 460CP, Korea) after diluting with a certain amount of pure water in the sample fish sauce.
실험결과, [표 2]에서 나타낸 바와 같이 본 발명 고품질 멸치액젓의 단백질 함량이 높아 멸치액젓 중에 함질소 화합물이 타 시료들에 비해 다량 함유되어 있음을 알 수 있었으며 조회분과 염도가 낮았는데 시판 멸치액젓은 유통 중의 변질을 방지하기 위해 다량의 식염을 첨가하였기 때문이라고 사료된다.
As shown in Table 2, the protein content of the high-quality anchovy sauce according to the present invention was high, indicating that nitrogenous compounds were contained in anchovy sauces in a large amount compared with other samples. It is thought that the reason is that a large amount of salt is added to prevent deterioration in distribution.
멸치액젓The high quality
Anchovy sauce
멸치액젓Commercial K company
Anchovy sauce
<비교예 2> 본 발명 속성 고품질 멸치액젓의 pH, 아미노질소, 휘발성염기질소, 총질소, 산도 및 점도측정<Comparative Example 2> The pH, amino nitrogen, volatile basic nitrogen, total nitrogen, acidity and viscosity of the high quality anchovy sauce of the present invention
pH는 pH meter(Fisher Basic, USA)로 측정하였고, 아미노질소는 Formol 적정법으로 측정하였다. 휘발성염기질소(VBN)는 콘웨이 유닛(Conway unit)을 사용하는 미량확산법으로 측정하였고, 총질소는 세미마이크로 킬달(semimicro Kjeldahl)법으로 측정하였고 산도는 pH를 측정한 시료 액젓 100 mL에 1.0N NaOH 용액을 적가하여 pH가 8.3이 될 때까지 소요된 1.0N NaOH 용액의 mL 수로 나타내었고, 점도는 액젓 250 mL를 취해 실온에서 점도계(Bruckfield Digital Viscometer, USA)를 이용하여 100 rpm으로 회전시키면서 5초 간격으로 1분간 측정하였다. 또, 유산(乳酸 : 젖산) 함량은 AOAC(Association of Official Agricultural Chemists)의 방법에 따라 구하였다.The pH was measured by a pH meter (Fisher Basic, USA) and the amino nitrogen was measured by the Formol titration method. Volatile Nitrogen (VBN) was measured by a microdiffusion method using a Conway unit. The total nitrogen was measured by semimicro Kjeldahl method. The pH of the sample was measured with 100 N NaOH The solution was added dropwise to a solution of 1.0 N NaOH solution until the pH reached 8.3. The viscosity of the solution was measured using a viscometer (Bruckfield Digital Viscometer, USA) at 250 rpm, At intervals of 1 minute. The content of lactic acid (lactic acid: lactic acid) was determined according to the method of AOAC (Association of Official Agricultural Chemists).
실험결과, [표 3]에서 나타낸 바와 같이 본 발명 고품질 멸치액젓의 아미노질소, 총질소, 휘발성염기질소 함량이 비교 멸치액젓들에 비해 높은 것을 확인하였으며 액젓의 탄산미(炭酸味)에 관여하는 유기산류의 함량을 나타내는 산도(酸度)의 함량이 본 발명 고품질 멸치액젓에서 월등히 높은 것을 확인하였다.
As shown in Table 3, it was confirmed that the content of amino nitrogen, total nitrogen and volatile basic nitrogen in the high-quality anchovy sauce of the present invention was higher than that of the comparative anchovy sauce. As shown in Table 3, And the content of acidity (acidity) indicating the content of the strains was much higher in the high quality anchovy sauce of the present invention.
멸치액젓The high quality
Anchovy sauce
멸치액젓Commercial K company
Anchovy sauce
(mg% w/v)Amino nitrogen
(mg% w / v)
(Total nitrogen, %)Total nitrogen
(Total nitrogen,%)
(VBN, mg% w/v)Volatile base nitrogen
(VBN, mg% w / v)
<비교예 3> 본 발명 속성 고품질 멸치액젓의 색도≪ Comparative Example 3 > The color characteristics of the high quality anchovy sauce according to the present invention
색도는 색차계(Nippon Denshoku, ZE-2000, Japan)를 사용하여 멸치액젓의 투과 색조에 대한 L값(명도), a값(적색도), b값(황색도) 및 ΔE값(갈변도)을 측정하였다. 이 때 표준백판의 색조는 L=91.6, a=0.28 및 b=2.69이었다. The L value (lightness), a value (redness degree), b value (yellowness degree) and ΔE value (browning degree) of the anchovy sauce were measured using a colorimeter (Nippon Denshoku, ZE- Were measured. The hue of the standard white plate was L = 91.6, a = 0.28 and b = 2.69.
실험결과, [표 4]에서 나타낸 바와 같이 본 발명 고품질 멸치액젓은 비교 멸치액젓에 비해 적색과 황색이 진한 것으로 측정되었다.
As shown in Table 4, the high-quality anchovy sauce of the present invention was measured to have a richer red and yellowish color compared to the comparative anchovy sauce.
멸치액젓The high quality
Anchovy sauce
멸치액젓Commercial K company
Anchovy sauce
<비교예 4> 본 발명 속성 고품질 멸치액젓의 핵산관련물질 및 4급 암모니움염기성분 함량의 측정<Comparative Example 4> Measurement of the content of nucleic acid-related substances and quaternary ammonium base components of the high-quality anchovy sauce of the present invention
핵산관련물질은 다음과 같은 방법으로 정량하였다. 즉, 일정량의 시료 멸치액젓을 취해 제단백 및 탈지처리한 다음 5.0 N KOH 용액을 넣어 pH를 6.5∼6.8로 조정한 후 원심분리하고 중화PCA 용액으로 100 mL로 정용하였다. 이를 5℃에서 3시간 이상 방치하여 결정성물질을 제거한 후 C18 칼럼(Waters 125A, particle size 10 ㎛, ø3.9 ㎜×300 ㎜, USA)을 사용하는 HPLC(9500 system, Youngin Co., Korea)로써 분석하였으며, 이 때 분석조건은 이동상 0.04M KH2PO4·0.06M K2HPO4 (pH 7.5), 유량 0.7 mL/min., 검출기는 UV 254 ㎚이었다. Nucleic acid-related substances were quantified by the following method. In other words, a certain amount of sample anchovy sauce was taken, protein and degreased, and then 5.0 N KOH solution was added to adjust the pH to 6.5 ~ 6.8, followed by centrifugation and 100 mL of neutral PCA solution. This was left to stand at 5 ° C for 3 hours to remove the crystalline material. HPLC was performed using a C 18 column (Waters 125A, particle size 10 μm, ø3.9 mm × 300 mm, USA) The analytical conditions were as follows: mobile phase 0.04M KH 2 PO 4 0.06MK 2 HPO 4 (pH 7.5), flow rate 0.7 mL / min, and detector UV 254 nm.
트리메틸아민옥사이드(TMAO) 및 트리메틸아민(TMA)은 Hashimoto and Okaichi의 방법(Hashimoto, Y. and Okaichi, T.: On the determination of TMA and TMAO. Bull. Japan. Soc. Sci. Fish., 23, 269-272 (1957)), 총크레아티닌(total creatinine)은 좌등과 복산의 방법(佐藤德郞, 福山富太郞 : 生化學領域における電光比色法. 南江堂, 東京, pp.102-108 (1958))에 따라 비색 정량하였다. Trimethylamine oxide (TMAO) and trimethylamine (TMA) were prepared by the method of Hashimoto and Okaichi (Hashimoto, Y. and Okaichi, T .: On the determination of TMA and TMAO, Bull. 269-272 (1957)), total creatinine was determined by the method of left and right subtraction (Sato et al., Fukuyama Tomigaru: Electro-optical colorimetric method in the biochemistry area, Nanseido, Tokyo, pp.102-108 )).
실험결과, [표 5]에 나타낸 바와 같이 본 발명 고품질 멸치액젓과 등록특허 10-0415267호의 2단 발효 멸치액젓 핵산관련물질로 ATP, ADP, AMP, IMP, 이노신(inosine)과 하이포잔틴(hypoxanthin)이 모두 검출되었고, 이 중 AMP와 ADP의 함량이 비교적 많았다. 글루탐산과 더불어 어패류의 감칠맛 발현물질인 IMP도 본 발명 고품질 멸치액젓이 가장 높은 양이 함유되어 있었고 시판 멸치액젓에서는 발견되지 않는 ADP와 AMP도 함유되어 있었다. 반면 ATP의 최종분해산물이며 쓴맛을 띠는 물질인 하이포잔틴(hypoxanthin)은 시판 멸치액젓에 비해 월등히 적어 신선한 상태로 유지되고 있음을 알 수 있었다. 또, 신선한 어패육에 많이 함유되어 있으며 수산물의 감미에 관여하는 성분인 트리메틸아민옥사이드(TMAO)의 함량과 어취의 주성분이 되는 트리메틸아민(TMA)의 함량은 본 발명 고품질 멸치액젓이 가장 많이 함유되어있었다. 수산물의 떫고 쓴맛에 관여하는 총크레아틴(total creatinine) 함량 본 발명 고품질 멸치액젓이 가장 많았다.
As shown in Table 5, ATP, ADP, AMP, IMP, inosine and hypoxanthin were used as the high-quality anchovy sauce of the present invention and the two-stage fermented anchovy sauces nucleic acid-related substances of Patent No. 10-0415267, , And the content of AMP and ADP was relatively high. In addition to glutamic acid, IMP, which is a substance expressing the meat flavor of fish and shellfish, contained the highest amount of the high quality anchovy sauce of the present invention and also contained ADP and AMP which were not found in commercial anchovy sauce. On the other hand, hypoxanthin, which is the final decomposition product of ATP and bitter taste, is kept in a fresh state much lower than commercial anchovy sauce. In addition, the content of trimethylamine oxide (TMAO), which is a major ingredient in fresh fish meat and is involved in the sweetness of marine products, and the content of trimethylamine (TMA), which is a major component of fish catches, there was. Total creatinine content related to bitter taste of aquatic products The highest quality anchovy sauce of the present invention was the most abundant.
멸치액젓The high quality
Anchovy sauce
멸치액젓Commercial K company
Anchovy sauce
(Hypoxanthin)(㎎%)Hypoxanthin
(Hypoxanthin) (mg%)
(TMAO)(㎎%)Trimethylamine oxide
(TMAO) (mg%)
(TMA)(㎎%)Trimethylamine
(TMA) (mg%)
(Totalcreatinine) (㎎%)Total creatinine
(Totalcreatinine) (mg%)
<비교예 5> 본 발명 고품질 멸치액젓의 관능적 특성의 조사<Comparative Example 5> Investigation of the sensory characteristics of the high quality anchovy sauce of the present invention
멸치액젓 맛의 특성에 익숙하도록 훈련된 10인의 패널을 구성하여 액젓의 감칠맛, 짠맛, 단맛, 쓴맛 및 냄새, 전체적인 기호도의 강도를 5단계 평점법 (5: 아주 강함, 4: 강함, 3: 보통, 2: 약함, 1: 아주 약함)으로 채점하였으며, 색 및 전체적인 기호도에 대하여 역시 5단계 평점법 (5: 아주 좋음, 4: 좋음, 3: 보통, 2: 싫음, 1: 아주 싫음)으로 채점하여 이들의 평균값으로 관능특성을 조사하였다.The intensity of intensity, salty taste, sweet taste, bitter taste, smell, and overall acceptability of the fish sauce was evaluated by a five-point scale method (5: very strong, 4: strong, 3: (5: very good, 4: good, 3: moderate, 2: favorable, 1: very favorable) for color and overall likelihood And their sensory characteristics were investigated.
실험결과, [표 6]에 나타낸 바와 같이 본 발명 고품질 멸치액젓이 감칠맛과 단맛 및 전체적인 기호도에서 등록특허 10-0415267호의 2단 발효 멸치액젓 보다 우수한 것을 확인하였으며 시판 멸치액젓 보다는 월등히 우수한 평점을 나타냄을 확인하였다.
As shown in Table 6, the high-quality anchovy sauce of the present invention was superior to the two-stage fermented anchovy sauce of the registered patent 10-0415267 in terms of the richness, sweetness and overall acceptability, and was significantly superior to the commercial anchovy sauce Respectively.
멸치액젓The high quality
Anchovy sauce
멸치액젓Commercial K company
Anchovy sauce
본 발명은 기존 발명에 겨울 김치에서 분리한 유산균을 접종 발효하여 2개월 이내의 초단기 속성발효법에 의해 제조되기 때문에 우수한 품질과 유산 및 탄산풍미를 가진 제품을 제공할 뿐만 아니라 발효기간을 10배 이상 획기적으로 단축시키는 뛰어난 효과가 있으므로 가공식품산업상 매우 유용한 발명인 것이다.Since the present invention is produced by fermentation of lactic acid bacteria isolated from winter Kimchi by inoculation and fermentation within 2 months, the present invention not only provides products with excellent quality, abstinence and carbonic acid flavor, but also provides a fermentation period of 10 times or more It is an extremely useful invention in the processed food industry.
Claims (3)
Adding salting to the anchovy so that the salinity is 10% by weight, salting for 24 hours, fermenting the lactic acid bacteria L.platarum CJLP 133 strain inoculated with kimchi, and then filtering to prepare anchovy extract; The anchovy extract obtained in the above step was added to the mixture at a blending ratio (w / w) of 1: 1 to 1.5: 1, and then mixed for 2 months for natural fermentation to increase the lactic acid content and shorten the fermentation period. A method for producing high quality anchovy sauce.
[Claim 3] The method according to claim 1, wherein the lactic acid bacterium is added in an amount of 1.0-5 wt% with respect to the total weight of anchovy and fermented at 10-15 DEG C for 3-4 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020140179833A KR101727372B1 (en) | 2014-12-12 | 2014-12-12 | High quality quick-anchovy fermented sauce with increased in lactic acid and rapid stage-fermentation and preparation method therof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020140179833A KR101727372B1 (en) | 2014-12-12 | 2014-12-12 | High quality quick-anchovy fermented sauce with increased in lactic acid and rapid stage-fermentation and preparation method therof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20160071968A KR20160071968A (en) | 2016-06-22 |
| KR101727372B1 true KR101727372B1 (en) | 2017-04-14 |
Family
ID=56365138
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020140179833A KR101727372B1 (en) | 2014-12-12 | 2014-12-12 | High quality quick-anchovy fermented sauce with increased in lactic acid and rapid stage-fermentation and preparation method therof |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR101727372B1 (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100460025B1 (en) * | 2001-12-31 | 2004-12-14 | 부경대학교 산학협력단 | The manufacturing of high quality salted-fermented anchovy in fish sauce |
| KR101310774B1 (en) * | 2011-02-25 | 2013-09-25 | 씨제이제일제당 (주) | A method for preparation of histamine-reduced fish sauce having a shortened ferment period |
-
2014
- 2014-12-12 KR KR1020140179833A patent/KR101727372B1/en active IP Right Grant
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100460025B1 (en) * | 2001-12-31 | 2004-12-14 | 부경대학교 산학협력단 | The manufacturing of high quality salted-fermented anchovy in fish sauce |
| KR101310774B1 (en) * | 2011-02-25 | 2013-09-25 | 씨제이제일제당 (주) | A method for preparation of histamine-reduced fish sauce having a shortened ferment period |
Also Published As
| Publication number | Publication date |
|---|---|
| KR20160071968A (en) | 2016-06-22 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Alsayadi et al. | Antioxidant potency of water kefir | |
| Sreeramulu et al. | Characterization of antimicrobial activity in Kombucha fermentation | |
| JP2004345986A (en) | Fermented material and method for producing the same | |
| KR20160036784A (en) | Pediococcus pentosaceus strain having biogenic amine degradation activity and antimicrobial activity against pathogenic microorganism and uses thereof | |
| KR101786938B1 (en) | Bacillus subtilis strain SY07 isolated from traditionally fermented soybean product and uses thereof | |
| KR101616187B1 (en) | Method for manufacturing fermented beverage with Schisandra chinensis using GABA producing Lactobacillus | |
| KR101514335B1 (en) | Lactic acid bacterial salt using fermentates thereof and lactic acid bacterial powder | |
| Wenno et al. | The physicochemical characteristics and angiotensin converting enzyme (Ace) inhibitory activity of Skipjack tuna (Katsuwonus Pelamis) € Œbakasang†| |
| Halah et al. | Use of natural plant antioxidant and probiotic in the production of novel yogurt | |
| KR102387262B1 (en) | Process for preparing wheat bud increasing functional component | |
| KR101727372B1 (en) | High quality quick-anchovy fermented sauce with increased in lactic acid and rapid stage-fermentation and preparation method therof | |
| KR101817226B1 (en) | Flat fish sikhae containing high GABA and method for preparing thereof | |
| KR20170093097A (en) | Higher quality quick-anchovy fermented sauce with increased in amino acid contents and preparation method therof | |
| KR101714417B1 (en) | Method for producing soy sauce using fermented broth of tomato and functional properties | |
| KR20160071965A (en) | Higher quality quick-anchovy fermented sauce with increased in amino acid contents and preparation method therof | |
| KR101693810B1 (en) | A process for the preparation of kimchi by using Aronia fruits extract and Kimchi prepared therefrom | |
| Akther et al. | Optimizing the fermentation condition of low salted squid jeotgal by lactic acid bacteria with enhanced antioxidant activity | |
| KR20060117028A (en) | Preparation of chitosan-ascorbate powder enhanced with antioxidant activity, antimicrobe, and heat and ph staility | |
| KR101534387B1 (en) | A functional yogurt added with the powder of fermented Dioscorea batatas Dence containing high GABA content and showing anti-oxidative and anti-hypertensive activity | |
| KR101811795B1 (en) | Method for preparing red garlic and source composition containing red garlic for gopchang | |
| KR102621771B1 (en) | Improved fermented strainderived from traditionally fermented soybean products and uses thereof | |
| Adewumi et al. | Physicochemical, microbial and sensory attributes of milk, ice cream and garlic ice cream | |
| KR102335219B1 (en) | Salted and fermented food of edible insects and manufacturing method of the same | |
| KR102588096B1 (en) | A natural coloring agent composition | |
| KR20120086988A (en) | Yogurt containing quercetin and method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant |