KR101819800B1 - A fermented fish sauce improved savory taste by concentrate of fish boiled water and process of preparation thereof - Google Patents
A fermented fish sauce improved savory taste by concentrate of fish boiled water and process of preparation thereof Download PDFInfo
- Publication number
- KR101819800B1 KR101819800B1 KR1020150180691A KR20150180691A KR101819800B1 KR 101819800 B1 KR101819800 B1 KR 101819800B1 KR 1020150180691 A KR1020150180691 A KR 1020150180691A KR 20150180691 A KR20150180691 A KR 20150180691A KR 101819800 B1 KR101819800 B1 KR 101819800B1
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- South Korea
- Prior art keywords
- fish
- sauce
- anchovy
- boiled water
- fermented
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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
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
-
- 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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- 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
- A23V2200/16—Taste affecting agent
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/02—Acid
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/02—Acid
- A23V2250/06—Amino acid
- A23V2250/0618—Glutamic acid
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Soy Sauces And Products Related Thereto (AREA)
- Seasonings (AREA)
Abstract
The present invention relates to a fish sauce having improved boiled taste using a fish boiled water concentrate and a process for producing the same. The fish sauce prepared by the method of the present invention can be added to the food type section of the Food Ordinance Regulations by adding the chemical seasonings (MSG, Na-IMP, Na-GMP) or the extract (Caramel, fructose, alcohol, fructose, glycine, Katsuobushi, etc.) and the like, which are used in the conventional method for manufacturing fish sauce, By mixing only salt and adding a certain amount of fish boiled water concentrate during the manufacturing process, it is possible to produce fish sauce of high quality with improved taste and quality.
Description
The present invention relates to a fish sauce having improved boiled taste using a fish boiled water concentrate and a process for producing the same.
Rice sauce is our traditional fermented food that is the ingredient of Korean food. Generally, fish sauces are those in which a large amount of salt (more than 20%) is added to fish and shellfish and fermented for a long period (more than one year).
These fish sauces are used not only as seasoning foods which act mainly as appetite enhancers due to the rich taste and unique flavor resulting from the hydrolysis of fish meat proteins by the action of enzymes and microorganisms in the body, Is also used as an essential additive to ferment Kimchi. In Korea, the fish sauce industry is dominated by the anchovy fish sauce on the south coast and the canary fish sauce on the west coast, and fish sauces are also imported from Southeast Asia.
Conventionally prepared fish sauces contain moisture, salt, nitrogen, and calcium. Especially, they have various flavors including various amino acids such as glutamic acid, glycine, alanine, lysine and the like which are produced by decomposition of fish meat protein during fermentation. And it has been widely used for seasoning vegetables with pickles such as kimchi.
In addition, since fish sauce contains a large amount of protein source originating from fish, it has not only nutritive function but also taste effect, antioxidative effect and antimicrobial effect, as well as immunological function, hormone and neurotransmitter And is known to have a biocontrol function such as antihypertensive effect.
In the past, most of these fish sauces were consumed in self - sufficiency type, which are manufactured and used mainly at home. Recently, however, fish sauces having increased hygienic and storage stability have been produced in the factories and the demand thereof is gradually increasing.
However, since the fish sauce, which should be marked as "sauce" in the food type section of the Food Safety Ordinance, is prohibited from mixing any additives for the purpose of improving or increasing the taste of fish, in addition to fish and salt, The fermentation period is about one and a half years longer and takes a long time, and the production cost is also high. Therefore, there are many products containing various additives such as chemical seasoning and extract which can shorten the fermentation period and shorten the production cost, which is a disadvantage of the traditional fish fish sauce, and increase the taste and taste. The first is the seasoned fish sauce which should be marked as "seasoned fish sauce" in the food type section of the Food Safety Ordinance and the half of the total nitrogen content standard of the traditional fish sauce, The standard is 0.5% or more. It is possible to mix chemical seasoning (MSG; glutamic acid, Na-IMP, inosinic acid, Na-GMP, guanylic acid) or other additives (caramel, fructose, alcohol, etc.) because seasoning sauce has low total nitrogen content. In fact, these additives are mixed in commercial seasoning sauce. The second is the tuna, kelp, and red crab tastes that should be labeled as "sauces" in the food type section of the Food Code. These products are not pure fermented products, (MSG; glutamic acid, Na-IMP; inosinic acid, Na-phosphate, and the like), and an additive such as an extract of liquorice, a ginseng extract, a mushroom extract, a bonito, anchovy, caramel, fructose, GMP; guanylic acid), and the like. In actual commercial sources, these additives are mixed in a large amount.
For example, in patent application No. 10-1999-0035725 (tuna fish sauce using by-product of tuna and tuna processing and its property production method), stirring is performed three times for 12 hours at 50 ° C through a salt, sludge removal, (Amino acids), Na-IMP (inosinic acid, chemical seasoning), Na-GMP (guanylic acid, chemical seasoning), and so on to improve the flavor of deficient fish sauces. I put seasoning.
In patent application No. 10-2003-0008249 (prolonged maturation period and improved flavor of kimchi seasoning liquid), lactic acid and calcium lactate, fish sauce, kelp extract, gum, and aspartame, acesulfame potassium, sorbitol and sugar The present invention relates to a seasoning liquid for manufacturing kimchi, which has a prolonged maturing period and is excellent in flavor and ease of use.
As described above, the "sauces" such as "seasoned fish sauce", "tuna", "kelp", and "redfish" are included in the food type section of the Food and Drug Regulations. The chemical seasonings (MSG, Na- ) Or other additives (caramel, fructose, alcohol, etc.) are allowed to be admixed, and these commercial products are mixed with a large amount of additives (for example, soy sauce extracts, kelp extract, tuna extract, licorice extract, ginseng extract, mushroom extract, So that consumers can get out of the way. Therefore, in order to develop and develop fish fermented fish industry, which is a traditional fermented food, not only chemical additives such as chemical seasoning and the like are added, but also technology for improving the flavor of fish fermented fish sauce Development is necessary.
Therefore, the inventors of the present invention have found that the fermentation process in the step of holding the fish sauce or the filtered fish sauce in the container before boiling is made in the concentrate of the boiled fish, The present inventors have completed the present invention by confirming that it is possible to produce a fish sauce excellent in sensuality and quality.
SUMMARY OF THE INVENTION Accordingly, it is an object of the present invention to provide a method for producing a fish meat comprising: (a) mixing fish and salt; (b) fermenting the mixture of step (a) to produce a fermented sauce; And (c) filtering the fermented fish sauce to produce a filtered fish sauce sauce and packing the fish sauce, wherein the mixture of step (a), fermented fish sauce of step (b) or step Characterized in that the fish boiled water concentrate is mixed with the filtered fish sauce.
Another object of the present invention is to provide a fish sauce having improved flavor and taste, which is prepared by the method of the present invention.
In order to achieve the above-mentioned object, the present invention provides a method for producing a fish meat comprising: (a) mixing fish and salt; (b) fermenting the mixture of step (a) to produce a fermented sauce; And (c) filtering the fermented fish sauce to produce a filtered fish sauce sauce and packing the fish sauce, wherein the mixture of step (a), fermented fish sauce of step (b) or step Characterized in that the fish boiled water concentrate is mixed with the filtered fish sauce.
In one embodiment of the present invention, the step (a) may be carried out by mixing fish and salt in a weight ratio of 3: 1.
In one embodiment of the present invention, the fish boiled water concentrate is prepared by adding fish to brine, heating the fish, and then adding the other fish and heating the same, repeating the steps 1 to 10 times, and concentrating the obtained fish boiled water Lt; / RTI >
In one embodiment of the present invention, the fish boiled water concentrate may be added in an amount of 1 to 50 parts by weight based on 100 parts by weight of the fish fish sauce.
In one embodiment of the present invention, the fish may be selected from the group consisting of anchovy, bandy, early mackerel, sardine, herring, horse mackerel, whale, saury, shrimp or canary.
In one embodiment of the present invention, the fermentation of step (b) may be carried out at a temperature of 5 to 50 ° C for 1 to 2 years.
In one embodiment of the present invention, the fermentation in the step (b) may use a container selected from the group consisting of glass bottles, pottery, plastic, and FRP tanks.
In addition, the present invention provides a fish sauce having improved flavor, prepared by any one of the above methods.
The fish sauce prepared by the method of the present invention can be added to the food type section of the Food Ordinance Regulations by adding the chemical seasonings (MSG, Na-IMP, Na-GMP) or the extract (Caramel, fructose, alcohol, fructose, glycine, Katsuobushi, etc.) and the like, which are used in the conventional method for manufacturing fish sauce, A high quality fish sauce having improved taste and quality can be produced by a simple method of mixing only salt and adding a certain amount of fish boiled water concentrate during the manufacturing process.
The present invention relates to a method for producing a high-quality fish fish sauce having improved flavor and taste, wherein a chemical seasoning (MSG, Na- IMP, Na-GMP) and high-quality fish with enhanced flavor without mixing of extracts (crab extract, kelp extract, tuna extract, licorice extract, ginseng extract, mushroom extract etc.) and other additives (caramel, fructose, There is provided a method for manufacturing an opossum sauce.
In recent years, interest in internationalization and commercialization of traditional fermented foods such as salted fish and fish sauce has been increasing, and accordingly, there is a growing need for high quality of traditional fermented foods and specialization with international competitiveness. Among traditional fermented fish products, fish sauce is used as a basic sauce for kimchi fermentation and various kinds of beverages. Especially, the demand for fish sauce, which is a basic ingredient of the fermented fish sauce, is increasing day by day due to the globalization of kimchi and the increasing demand. However, when the fish sauce is prepared by the conventional method, the amount of amino acids including glutamic acid is not sufficient and the salty taste is lowered. There is a problem in that it is in competition with the sources which allow the mixture of the extract (crab extract, kelp extract, tuna extract, licorice extract, ginseng extract, mushroom extract etc.) and other additives (caramel, fructose, alcohol, etc.) If the phenomenon persists, the fish sauce industry, which is a traditional fermented food of Korea, which produces flavors only with various amino acids mainly composed of glutamic acid, which is a natural seasoning, may fall down.
Meanwhile, when a fish sauce is mixed with fish and salt at a ratio of 3: 1 and put into a fermentation tank and fermented for more than a year and a half, enzymes and microorganisms in the raw fish and shellfish tissues act to cause hydrolysis and liquefaction of fish meat protein (Taurine, alanine, lysine, leucine, glycine, etc.) are produced. The higher the content of these amino acids, the better the salty taste and the less salty taste. It gives a rich flavor unique to the fish sauce. However, since the total nitrogen content is 1.0% or more in the fish sauce standard of the Food Ordinance Regulation, since the fermented fish sauce or salt water is mixed in the raw fish sauce, the total nitrogen content and the amino acid content in the fish sauce, The flavor is lower than that of the raw fish sauce, and the salty taste is much higher.
In the food type section of the Food Safety Ordinance, the term "seasoned fish sauce" is more than 0.5%, which is half the total nitrogen content standard of the traditional fish sauce, It is acceptable to add various additives such as fructose, glycine, MSG (glutamic acid, chemical seasoning), Na-IMP (inosinic acid, chemical seasoning), Na-GMP (guanylic acid, chemical seasoning) A lot of additives are mixed in the sauce.
In addition, tuna, kelp, and red crab are not pure fermented products that are labeled as "sauces" in the food type section of the Food Code Regulations, but they are not pure fermented products, and include crab (Hongge) extract, kelp extract, It is possible to mix various additives because the total nitrogen content and amino acid content are so small that the total nitrogen content and amino acid content are low. In order to improve the flavor, commercial licorice products include licorice extract, ginseng extract, mushroom extract, Or various additives such as caramel, fructose, alcohol, etc., including chemical seasoning such as MSG (glutamic acid), Na-IMP (inosine acid) and Na-GMP (guanylate).
As described above, in the food type section of the Food Ordinance Regulation, the seasoned fish sauce labeled as "seasoned fish sauce", the tuna fish soup labeled with "sauce", the kelp salad, and the redfish restaurant taste allow mixing of various additives On the other hand, the sauces labeled with "sauce" in the Food Type section of the Food Ordinance Regulation are tastes of various amino acids mainly composed of glutamic acid produced by the hydrolysis of fish meat protein during the fermentation period of 18 months or more, There is a limit.
SUMMARY OF THE INVENTION The present invention has been developed to overcome the limitations of the prior art, including: (a) mixing fish and salt; (b) fermenting the mixture of step (a) to produce a fermented sauce; And (c) filtering the fermented fish sauce to produce a filtered fish sauce sauce and packing the fish sauce, wherein the mixture of step (a), fermented fish sauce of step (b) or step Characterized in that the fish boiled water concentrate is mixed with the filtered fish sauce.
The method of enhancing the richness of the fish sauce of the present invention can be briefly described as follows. In the step of mixing the fish sauce with the salt and the fermentation step in the step of mixing the fish sauce, the fish is boiled It is a method to prepare by boiling a certain amount of concentrated liquid of boiled fish. The principle that fish sauce made with boiled fish juice concentrate has better flavor is fish sauce mixed with glutamic acid which is a natural fat ingredient produced by decomposition of fish meat protein during fermentation of fish sauce. This is because of the synergistic effect of richness due to the reaction with inosinic acid.
In the present invention, it is possible to mix the fish boiled water concentrate with the fish or the fermented fish sauce at a mixing ratio of 10% by weight in the mixing step of the fish and the salt, through the fermentation step, before filtration and packaging, In order to obtain the flavor of fish sauce of the invention, it has been studied for many years and obtained the optimum value.
In addition, the 'fish' referred to in the present invention may be selected from the group consisting of anchovy, bandit, early mackerel, sardine, herring, horse mackerel, kingfish, saury, shrimp or crab, But is not limited thereto.
In the method of manufacturing a boiled water concentrate of fish according to the present invention, the fish is immediately poured into salt water (salt concentration: about 5%) for 4 to 5 minutes and then the fish is poured out. The obtained fish boiled was used by concentrating the water.
In the present invention, boiled fish was not concentrated in water but concentrated as described above. The reason is that when the fish boiled water is added, the content of inosinic acid, which is a richness component, is increased and the total nitrogen and glutamic acid content in the fish sauce are not decreased , And the fish boiled water concentration ratio can be enriched until the weight of the fish boiled is 1 part by weight of the concentrated weight portion with respect to 100 parts by weight of water.
Since the total nitrogen content of the fish sauce is lowered when the water boiled water concentrate is added at a higher rate, the fish boiled water concentrate of the present invention may be added in an amount of 1 to 50 parts by weight based on 100 parts by weight of the fish fish sauce.
The 'concentration' may be any concentration method which is industrially used in the operation of removing the solvent from the solution to increase the concentration of the solution, and most preferably, heating the solution to the boiling point (boiling point) An evaporative concentration method for removing water from the evaporator can be used.
The fish sauce prepared by the method of the present invention is significantly improved in the salty taste and saltiness of the salt compared with the conventional fish sauce, compared with the conventional methods, without any difference in the ingredients, fermentation method and period of use . Therefore, the fish sauce of the present invention is a high-quality product capable of upgrading the competitiveness of traditional fishery fermented foods to a new level.
Hereinafter, the present invention will be described in more detail with reference to Examples. In the examples, the fish sauces according to the present invention were prepared and the contents of glutamic acid and inosinic acid were measured in order to measure the degree of the richness of the fish, and the increase in the intensities of glutamic acid and inosinic acid was calculated. Respectively. It will be apparent to those skilled in the art that these embodiments are merely illustrative of the present invention and that the scope of the present invention is not limited to these embodiments.
≪ Example 1 >
The method for manufacturing anchovy sauce according to the present invention
Fresh anchovies about 8cm in size caught in Gyoung-gun, Busan, Busan, Korea were purchased, and 3.3kg of sun salted and 1kg of anchovy juice concentrate were mixed well to 10kg of anchovy, filled into a 20L glass bottle and sealed with a lid , And fermented at room temperature for 18 months. The clarifying solution was separated from the fermentation broth formed during the fermentation period, allowed to stand, and then filtered with a cloth to obtain a filtered solution, whereby the anchovy sauce of the present invention was prepared.
The method of preparing the used anchovy boiled water concentrate is as follows. In general, fish such as anchovy must be boiled anchovy immediately after harvesting because the descent is very rapid. The anchovy is put into salt water (about 5% of salt concentration) and boiled for 4 ~ 5 minutes. Then, the anchovy is poured out, and another anchovy is added to boil and puddle. The thus-prepared anchovy boiled water was used to prepare fish sauces by concentrating the water. In the experiment of the present invention, anchovy boiled water was used, but boiled fish of other fish could also be used.
< Comparative Example 1>
Preparation of anchovy sauce
We purchased fresh anchovy about 8cm in size and prepared fish sauce by traditional method. That is, as in Example 1, 3.3 kg of sodium chloride was well mixed with 10 kg of anchovy, and the mixture was filled in a glass bottle having a capacity of 20 L, sealed with a lid to prevent air from passing through, and then fermented at room temperature for 18 months. The clarifying solution was separated from the fermentation broth formed during the fermentation period, allowed to stand, and then filtered with a cloth to obtain a filtered liquid, whereby an anchovy sauce according to the production method of a conventional fish sauce was prepared.
<Experimental Example 1>
Comparison of total nitrogen, glutamic acid, and inosinic acid contents in anchovy sauce
As for the anchovy sauce prepared in Example 1 according to the addition of the anchovy boiled water concentrate of the present invention and the anchovy sauce prepared in Comparative Example 1 according to the conventional fermentation method, The total nitrogen (TN) content, which is the standard of nutrient content and fermentation degree of anchovy sauce, was measured. The total nitrogen content was measured by AOAC method. The content of glutamic acid, which is a natural amino acid resulting from decomposition of anchovy meat protein during fermentation, was measured by an amino acid analyzer. Anchovy boiled was measured for the content of inosinic acid (IMP), a natural fatty ingredient contained in a water concentrate Was carried out by the HPLC method, and the results are shown in Table 1 below.
As a result, the anchovy sauce (Example 1) prepared by adding the anchovy boiled water concentrate prepared according to the present invention to the anchovy sauce (Comparative Example 1) ) And glutamic acid which gives a rich and tasted flavor were constantly increased to about 10% lower during the fermentation period. In this case, about 10% anchovy juice concentrate was added to the anchovy sauce prepared according to the present invention (Example 1) It is diluted.
The amount of inosinic acid, which is another natural fat ingredient, was 0.479 μmole / ml after fermentation for 2 months in anchovy sauce prepared by conventional methods (Comparative Example 1), but decreased gradually as the fermentation period became longer, Only a trace amount was detected after 0.013 μmole / ml. This is because inosinic acid contained in anchovy meat is decomposed into inosine (HxR), hypoxanthine (Hx), and uric acid during fermentation.
On the other hand, when anchovy sauce was prepared by the manufacturing method of the present invention (Example 1), anchovy boiled water concentrate to which 10% was added had an inosine content of 3.017 μmole / ml as a natural flavor ingredient (anchovy, The content of inosinic acid was 0.782 μmole / ml after two months of fermentation, which was higher than that of anchovy sauce (Comparative Example 1) prepared by conventional conventional methods. The difference in the content of inosinic acid was maintained at about 0.3 μmole / ml (added with only 10% of concentrate) in the boiled concentrate even during the fermentation period of one and a half years.
These results indicate that inosinic acid (IMP) contained in the boiled water concentrate added when preparing the fish sauce as a preparation method of the present invention (Example 1) is inosine (HxR, inosine) which is the next step in boiling or concentration The inosinic acid contained in the boiled water concentrate is not decomposed during the fermentation process and remains as it is. Fish sauce made with conventional traditional methods has a trace amount of fish sauce because inosinic acid, which is a natural rich ingredient in fish meat, is decomposed during the fermentation period. Therefore, the richness of the fish sauce prepared by the conventional method is mainly determined by the content of glutamic acid produced by the hydrolysis of the fish meat protein during fermentation of the fish sauce, and the more the glutamic acid content is, the better the sauce taste of the fish sauce . The inosicic acid sauce (Example 1) fermented by adding about 10% of anchovy to the weight of anchovy according to the present invention had many inosine acids, and inosine acid was synergistic with glutamic acid, The degree of increase of the richness is calculated by the following formula.
Y = U + 1,200 x U x V
(Where Y is the concentration of glutamic acid alone, the concentration of glutamic acid in the mixed solution, and the concentration of inosine in the mixed solution)
The intestine intensity of the anchovy sauce prepared by fermentation for 18 months according to the conventional method was 0.509 as calculated by the following formula (1), which was 0.0007% (0.277%) and glutamic acid (0.277%) was increased 1.8 times (0.509 ÷ 0.277) than that of glutamic acid alone.
Y = 0.277 + 1200 x 0.277 x 0.0007 = 0.509 (1)
(Here, 0.277 is the value of 277mg / 100ml of glutamic acid content in anchovy sauce fermented for 18 months in terms of%, and 0.0007 is the value of 0.013μmole / ml of inosine acid content of anchovy sauce fermented for 18 months in terms of%. )
Meanwhile, the intensity of the fermented anchovy sauce (Example 1) fermented by adding 10% of anchovy-boiled water concentrate to the anchovy weight according to the present invention was calculated to be 4.851 as shown in the following formula (2) Inosine acid (0.0156%) in fish sauce has a synergistic effect with glutamic acid (0.246%), which means that the richness of glutamic acid is increased by about 19.7 times (4.851 ÷ 0.246) than that of only glutamic acid (0.246%).
Y = 0.246 + 1200 x 0.246 x 0.0156 = 4.851 (2)
(Where 0.246 is the value of 248.1 mg / 100 ml of glutamic acid in anchovy sauce fermented for 18 months in terms of%, and 0.0156 is the value of 0.312 μmole / ml in terms of inosine content in anchovy sauce fermented for 18 months .)
The intestine intensity (2) of anchovy sauce (Example 1) prepared by adding anchovy boiled water concentrate prepared according to the preparation method of the present invention and the intestine intensity (2) of anchovy sauce prepared by conventional traditional methods (Comparative Example 1) 1), the result shows that the anchovy sauce prepared according to the method of the present invention has a richness of about 9.5 times as high as that of anchovy sauce prepared by the conventional method.
(2) ÷ (1) = 4.851 ÷ 0.509 = 9.53 · · · · (3)
These experimental results indicate that the anchovy sauce prepared by adding the anchovy juice concentrate to the anchovy sauce prepared by the conventional method is very good. The fish boiled fish can control the intensity of the fish sauce in the fish sauce according to the degree and concentration of the water. The present invention shows an excellent effect in improving the richness of the fish sauce, and accordingly, the present invention is industrially valuable have.
<Experimental Example 2>
Sensory test
The anchovy sauce prepared in Example 1 (anchovy sauce prepared by adding the anchovy boiled water concentrate prepared according to the production method of the present invention) and the anchovy sauce prepared in Comparative Example 1 (anchovy sauce prepared by the conventional method) Sensory evaluation was performed on sensory palatability. The evaluation items were items of richness, salty taste, and general preference, and 120 participants (sex: female (86), male (34), aged: 20 6), 30s (24), 40s (33s), 50s (45s), and 60s (12s) were subjected to sensory evaluation according to the simple difference discrimination method. The results are shown in Table 2.
As a result, as shown in Table 2, the anchovy sauce (Example 1) prepared by adding the anchovy boiled water concentrate according to the present invention, as compared with the anchovy sauce prepared by the conventional traditional method (Comparative Example 1) The salty taste was improved and the salty taste was alleviated. These results indicate that the fish boiled fish juice has the role of enhancing the taste of fish sauce as well as inosinic acid, which is a rich component contained in water concentrate, as well as tastes such as free amino acids.
Accordingly, it was found that the fish sauce prepared by adding the anchovy boiled water concentrate of the present invention is a high quality sauce having not only a very good flavor but also a salty taste and a neutralized flavor.
The present invention has been described with reference to the preferred embodiments. It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims. Therefore, the disclosed embodiments should be considered in an illustrative rather than a restrictive sense. The scope of the present invention is defined by the appended claims rather than by the foregoing description, and all differences within the scope of equivalents thereof should be construed as being included in the present invention.
Claims (8)
(b) fermenting the mixture of step (a) to produce a fermented sauce; And
(c) filtering the fermented fish sauce to make a filtrate sauce sauce, and packaging the fish sauce sauce,
1 to 50 parts by weight of a fish boiled water concentrate is mixed with 100 parts by weight of the fish in the step (a)
The fish boiled water concentrate is obtained by concentrating 100 parts by weight of the obtained fish boiled water to 1 part by weight after repeating the steps of placing the fish in brine and heating the fish, .
Wherein the fish is selected from the group consisting of anchovy, bandit, early mackerel, sardine, herring, horse mackerel, kingfish, saury, shrimp or canary.
Wherein the fermentation in step (b) is performed at a temperature of 5 to 50 ° C for 1 to 2 years.
Wherein the fermentation in the step (b) is carried out using a vessel selected from the group consisting of a glass bottle, a pottery pot, plastic, and an FRP tank.
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| KR101086848B1 (en) | 2009-02-05 | 2011-11-24 | 이진근 | Manufacturing method of marine products sauce using anchovy sauce byproducts |
| KR101336624B1 (en) | 2010-06-25 | 2013-12-05 | 부경대학교 산학협력단 | Preparation method of quick fish sauce by grinding treatment and middle temperature fermentation |
| KR101509634B1 (en) | 2013-09-16 | 2015-04-07 | 강태웅 | Mackerel manufacturing method |
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| KR101086848B1 (en) | 2009-02-05 | 2011-11-24 | 이진근 | Manufacturing method of marine products sauce using anchovy sauce byproducts |
| KR101336624B1 (en) | 2010-06-25 | 2013-12-05 | 부경대학교 산학협력단 | Preparation method of quick fish sauce by grinding treatment and middle temperature fermentation |
| KR101509634B1 (en) | 2013-09-16 | 2015-04-07 | 강태웅 | Mackerel manufacturing method |
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