KR102044972B1 - Method for production of white soy source with anchovy - Google Patents

Abstract

The present invention relates to a method for producing high quality white soy sauce, and in the present invention, high quality white soy sauce was prepared using fermented anchovy. In the present invention, the fish flavor was removed by improving the flavor of the fermented anchovy fermentation, and TN: 1.5 or more, chromaticity of 1.0 or less, the sensory test (five-point scale of 3.7 or more) to prepare a white liver.

Description

Method for producing white soy sauce using anchovy {Method for production of white soy source with anchovy}

The present invention relates to a method for producing white soy sauce, and more particularly to a method for producing white soy sauce using anchovy.

Soy sauce is a fermented food made from soybeans and is a natural seasoning that adds flavor and aroma to food. Koreans have been using soy sauce in every house and adding seasonings to many foods.

Soy sauce blends the rich, sweet, and salty taste of amino acids, and is classified as Korean Soy Sauce, Brewed Soy Sauce, Acid Decomposed Soy Sauce, Enzymatic Soy Sauce, and Mixed Soy. Recently, due to the well-being hot air, soy sauce has been released for various uses, and in particular, has been developed in the form of natural liquid seasoning.

The traditional method for the production of soy sauce is to soak meju in brine to make soy sauce, ferment, separate the solution, decoction and ripen. However, traditional soy sauce of such a traditional method is difficult to manufacture, so in recent years it uses a lot of Korean soy sauce produced in the factory.

Traditional soy sauce, on the other hand, is often so muted that when added to food, it often hurts the visual aesthetics. Therefore, if there is a white soy sauce, the flavor of the soy sauce can be given to the target food without harming the visual sensuality of the food. Due to such needs, white soy sauce has been developed, but relatively rare kinds of white soy sauce are manufactured and sold in Japan, which is rare in Korea.

Republic of Korea Patent Publication No. 10-1995-0030854 (1995.12.18) describes a method for producing colorless odorless white soy sauce by fermentation using brown rice, white rice, nami, wheat flour, and then filtered.

In the present invention, to develop high-quality white soy sauce using anchovy fermentation matured, and to commercialize it to further improve the flavor and color of the cooking. Specifically, to improve the flavor of the fermented anchovy fermentation to remove fishy, TN (total nitrate): more than 1.5, chromaticity less than 1.0, sensory test (five-point scale 3.7 or more) to develop and provide a white liver.

The present invention comprises the steps of mixing anchovy 75 ~ 79% (w / w), natural salt 20 ~ 24% (w / w), meju 0.01 ~ 2% (w / w) to prepare a mixture; (B) adding hot water at 45-55 ° C. to the mixture; After the addition of the hot water, the step of aging for 10 to 24 months with periodic stirring to produce anchovy fermentation matured (c); (D) decolorizing the reaction by adding activated carbon to the anchovy fermentation product; (E) removing the precipitated salt by concentrating the reaction solution after the activated carbon reaction; And, (f) adding purified water to the anchovy fermentation aging product from which the precipitation salts are removed.

In the method for producing white soy sauce, the aging of step (c) is preferably performed for 11 to 13 months.

In the method of producing white soy sauce, the activated carbon of the step (d) is preferably added to anchovy fermentation product 2.0 to 20% (w / w).

In the white soy sauce manufacturing method of the present invention, the concentration of step (e), preferably anchovy fermentation of anchovy is preferably concentrated to 45 ~ 55 brix.

In the method for producing white soy sauce of the present invention, the step (f) is preferably added to the fish sauce powder, lactic acid bacteria fermentation powder and spirits further to the 'anchovy fermentation matured salt removed. At this time, anchovy fermentation matured from the salt removed, 80 ~ 85% (w / w), purified water 12 ~ 18% (w / w), fish sauce 0.10 ~ 0.20% (w / w), lactic acid bacteria fermentation powder 0.01 ~ 0.10% It is more preferable to mix (w / w) and 1.5-3% (w / w) of alcohol.

In the present invention, high quality white soy sauce was prepared using anchovy fermented matured products. In the present invention, the fish flavor was removed by improving the flavor of the fermented anchovy fermentation, and TN: 1.5 or more, chromaticity of 1.0 or less, the sensory test (five-point scale of 3.7 or more) to prepare a white liver.

Figure 1 shows the change in total nitrate (TN) content of the fermentation period of the anchovy fermentation of the present invention.
Figure 2 shows the color change of the anchovy fermentation of the present invention.
Figure 3 shows the manufacturing process of the present invention white soy sauce.

The present invention comprises the steps of mixing anchovy 75 ~ 79% (w / w), natural salt 20 ~ 24% (w / w), meju 0.01 ~ 2% (w / w) to prepare a mixture; (B) adding hot water at 45-55 ° C. to the mixture; After the addition of the hot water, the step of aging for 10 to 24 months with periodic stirring to produce anchovy fermentation matured (c); (D) decolorizing the reaction by adding activated carbon to the anchovy fermentation product; (E) removing the precipitated salt by concentrating the reaction solution after the activated carbon reaction; And, (f) adding purified water to the anchovy fermentation aging product from which the precipitation salts are removed.

Hereinafter, the method for producing white soy sauce of the present invention will be described in more detail by breaking down each step.

<Step (a): Preparation of anchovy-containing mixture>

This step is to prepare a mixture by mixing anchovy 75 ~ 79% (w / w), sun salt 20 ~ 24% (w / w), meju 0.01 ~ 2% (w / w). Anchovies, sun salt, and meju used in this step are not limited to specific ones, and commercially available ones can be used.

<Step (b): Hot Water Added>

This step is to add hot water of 45 ~ 55 ℃ to the mixture.

By supplying hot water at 45 ~ 55 ℃ to help dissolve the natural salt, it can lead to more stable and faster decomposition of raw protein. Through this, it is possible to implement a different flavor than the existing fish sauce, and the fishy strength is significantly lower than the existing anchovy fish sauce.

<Step (c): Preparation of anchovy fermentation matured>

This step, after adding the hot water, is a step of producing anchovy fermentation matured by aging for 10 to 24 months with periodic stirring.

In this step, through periodic stirring, it is possible to prevent local decay of the mixture and to induce uniform fermentation. It is desirable to reduce the size of the reactor to facilitate stirring.

Maturation of this step (c) is preferably performed for 11 to 13 months. Through this, it is possible to prepare anchovy fermentation products with high TN content and fishy smell. In addition, it is possible to produce anchovy fermentation matured color is lighter than the existing fermented fermentation broth.

<Step (d): Activated Carbon Addition>

This step is a step of decolorizing the reaction by adding activated carbon to the anchovy fermentation matured.

Through this step, the anchovy fermentation product is discolored and the color becomes light. Gradually change to white (or colorless). At this time, the deodorization is also made.

The activated carbon of the present step (d) is preferably added 2.0 to 20% (w / w) to the anchovy fermentation matured product. If the amount of activated carbon is added, the reaction time may be reduced. However, if the amount of the activated carbon is added too much, the decolorization effect may be insignificant compared to the amount of addition.

<Step (e): Concentration and Removal of Precipitate>

This step is to remove the precipitate salt by concentrating the reaction solution after the activated carbon reaction.

Precipitating salt is removed by concentrating the fermented anchovy fermented product after activated carbon reaction.

Concentration of this step (e), preferably, the anchovy fermentation is preferably concentrated to 45 ~ 55 brix. Yield decreases with concentration. Considering the fair value, selling price, and sensory quality of the finished soy sauce, it was reasonable to concentrate the stock to 45 ~ 55 brix.

<Step (f): Purified Water Added>

This step is a step of adding purified water to the fermented anchovy matured anchovy salt.

In the step (f), it is preferable to further add fish sauce powder, lactic acid bacterium fermentation powder and alcohol to the 'anchovy fermentation matured precipitate free salt'. At this time, anchovy fermentation matured from the salt removed, 80 ~ 85% (w / w), purified water 12 ~ 18% (w / w), fish sauce 0.10 ~ 0.20% (w / w), lactic acid bacteria fermentation powder 0.01 ~ 0.10% It is more preferable to mix (w / w) and 1.5-3% (w / w) of alcohol.

Fish sauce powder and lactic acid bacteria fermentation powder are not limited to specific ones, and any commercially available one can be used.

Table 1 below shows the goals and the results sought in the present invention.

Goals and results of the present invention Item goal result Anchovy Fermentation
Flavor improvement  Fishy removal Change in Anchovy Fermentation Temperature and Stirring Cycle
Fishy Strength of Anchovy Fermentation 2.3
(cf. Existing anchovy fish sauce 4.1) White soy sauce
quality TN: 1.5 or more,
 TN 1.57% (w / v) of fermented fermented anchovy (natural ripened soy sauce) Chromaticity 1.0 or less,
 Chromaticity (OD) 0.86 (400 nm) Sensory evaluation
(5-point scale above 3.7)  HUT result using white soy sauce: Overall satisfaction level of applied taste of taste 3.85 (111 housewives) massive production
Establish a process
Product specification and standardization
Review of equipment and investment for mass production (Compulsory circulation concentrator)
White Soy Sauce Product Specification and Standardization
> TN 1.0 or higher
> NaCl 20
> OD 1 or less (@ 400nm)

Hereinafter, the content of the present invention will be described in more detail through the following examples and experimental examples. However, the scope of the present invention is not included only in the following Examples and Experimental Examples, but includes modifications of equivalent technical ideas.

[ Example  One: Anchovy Fermentation  Determination of Manufacturing Conditions- Anchovy Fermentation  Flavor and color improvement]

(1) Preparation of Fermented Anchovy Mature

To supplement the shortcomings of the existing anchovy fermentation process, a new anchovy fermentation product was developed. At this time, we tried to combine fermentation aging technology of brewed soy sauce that was successful in industrialization and global mass production.

Anchovy fermentation of the present invention was prepared according to the method described in Table 2 below.

Anchovy fermentation of the present invention Fermented Anchovy Sauce Anchovy fermentation matured product of the present invention Raw material composition Anchovy 75 ~ 80%
Natural salt 20-25% Anchovy 75 ~ 80%
Natural salt 20 ~ 24.9%
Meju 0.1% Aging temperature control No temperature control Helps dissolve natural salts by supplying hot water at 50 ℃ in the early stage of aging, and induces more stable and rapid decomposition of raw materials Stirring Circulate the liquid when the decomposition liquid comes out without stirring the matured In order to prevent local decay of the salts and to make the fermentation uniform, the anchovy fermentation was agitated periodically to reduce the batch tank size.

(2) Determination of TN content by fermentation period of anchovy fermentation of the present invention

The total nitrate (TN) content of each fermentation period of the anchovy fermentation of the present invention was as shown in FIG. The TN content did not change significantly after 10 months, so more than 12 months were used as the optimum ripening period.

(3) Algae / odor (smelling) removal of the fermentation fermentation anchovy of the present invention

The results of sensory evaluation by comparing the already / off-flavor strength of the present invention anchovy fermentation fermentation with different maturation period compared to the existing anchovy fish sauce was shown in Table 3 below.

Already, off-flavor evaluation results: 5 point scale relative evaluation Number of months Anchovy fermentation matured product of the present invention Existing Fish Sauce 3 4.1 4.2 6 3.8 4.1 9 3.1 3.9 12 2.8 3.7

Both anchovy fermentation maturation and existing fish sauce maturation of the present invention exhibited similar image / odor odor strength at the beginning of fermentation. However, while the anchovy fermentation product of the present invention is already reduced / odor strength gradually with the passage of the maturation period, the existing fish sauce was not significantly changed, and after 12 months, large difference compared to the anchovy fermentation product of the present invention Indicated.

(4) Color Change of Anchovy Fermentation of the Present Invention

Like brewed soy sauce, anchovy fermentation of the present invention was also confirmed that the color becomes darker as the maturation period elapses (Fig. 2). It is known that raw materials, that is, anchovy proteins and carbohydrates are dissolved and eluted into amino acids and free sugars during fermentation, and these components are caused by Maillard reaction. However, unlike brewed soy sauce, anchovy uses a relatively low carbohydrate material, so the color change is less than that of brewed soy sauce.

In the present invention, to reduce the fermentation time of the anchovy fermentation of the present invention compared to the existing fish sauce to reduce the fermentation time to 12 months, at the beginning of fermentation to promote fermentation by putting together the hot water of 50 ℃ close to the optimal temperature of the protease (protease) And stabilized.

As a result, the fermentation stock solution of TN (total nitrate) was able to be prepared even though the fermentation period was shortened, and the color was also brighter than the existing fermentation.

Example 2 Decolorization and Concentration Search for White Soy Sauce Preparation

In order to prepare the anchovy fermentation aging of the present invention aged 12 months with white soy sauce, decolorization and deodorization are required. Accordingly, the quality of the stock solution (color, odor) was improved through activated carbon reaction.

Stock color change according to activated carbon reaction conditions (OD @ 400nm) Activated Carbon Content (%, w / w) Activated Carbon Reaction Time (hr) One 2 3 0.5 2.51 2.31 2.22 1.0 2.18 1.97 1.86 1.5 1.23 1.15 0.99 2.0 0.68 0.85 0.83 2.5 0.78 0.83 0.8 3.0 0.76 0.79 0.79

As the content of activated carbon increases and the reaction time increases, the color fades.

On the other hand, the anchovy fermentation matured through the activated carbon reaction to remove the precipitation salt through a concentration process. Soy sauce was developed through the desalting concentrate made as a base. Through the concentration process, the salts of fermented anchovy are precipitated, which reduces the yield. However, considering the fair value, selling price, and sensory quality of finished white soy sauce, it was judged to be most appropriate to concentrate the stock solution to 50 brix.

Yield and sensory score according to concentration Brix yield(%) Sensory score at 5-fold dilution 34 (stock) 100 3.32 40 45 3.54 45 25 3.65 50 20 3.80 55 15 3.85

Example 3: White Soy Sauce Preparation

The white soy sauce of this invention was manufactured by the process of FIG. At this time, the mixing ratio of the white soy sauce was as follows.

The present invention soy sauce manufacturing recipe Raw material name Compounding ratio (%) Anchovy Fermentation
(Stock solution, precipitated salt removed through concentration) 82.59 Purified water 15.00 Fish powder 0.15 Lactic Acid Bacteria Fermented Powder 0.04 spirits 2.22 Sum 100.00

At this time, the component content of the anchovy fermentation (crude) used in Table 6 was as shown in Table 7.

Anchovy fermentation of the present invention (stock solution, removed by precipitation salt through concentration) component content Item standard TN (%, w / v) 1.3 or higher AN / TN (%) 50 or more NaCl (%, w / v) 24

On the other hand, the quality of the white soy sauce prepared above was as follows.

Invention of soy sauce quality Item standard TN (%, w / v) 1.0 or higher AN / TN (%) 50 or more NaCl (%, w / v) 20

Experimental Example 1: Physicochemical Characterization (Comparison with Existing Products) and Flavor Evaluation of White Soy Sauce of the Present Invention]

In this experimental example, the quality of the white soy sauce prepared in the present invention was compared with the existing product. However, there was no white soy sauce released in Korea, and the physicochemical characteristics and flavors of white soy sauce and Jeju marine fish liver of Yamashin, Japan were compared and evaluated.

The evaluation results were as shown in Table 9 below.

Comparison of Quality of White Soy Sauce of the Invention (5-point Scale Method) Japanese White Soy Sauce Jeju Hair Loom Stew Present invention white soy sauce Raw material Soybean, rice, wheat,
Sun salt Horse,
Sea salt, kelp,
Daikon radish, citrus, etc. Anchovies, Natural Salt,
Soybean, fish concentrate Physicochemical
analysis TN 0.8 1.2 1.0 NaCl 16 25 20 pH 4.7 4.8 4.7 Sensory evaluation Salty strength 3.8 4.3 3.8 Sweetness strength 4.2 2.8 3.8 Rich strength 2.5 3.7 3.7 Fishy intensity 1.8 4.3 3.1 Overall taste 3.3 2.8 3.8

As a result of sensory evaluation, the present invention of white soy sauce was superior to the two kinds of comparative soy sauce in overall taste.

Experimental Example 2: Expiry date setting for commercialization of the present invention white soy sauce

 (1) Experiment Method

To test the stability and preservation of the product, take the present invention white soy sauce stored at 25 ℃, 35 ℃, accelerated high temperature (45 ℃) belonging to room temperature, and take physicochemical items (total nitrogen, pH) according to the food code and self-quality test method. ), Microbiological items (E. coli) and organoleptic (appearance) items were performed.

For the determination of physicochemical items (total nitrogen), 2 ml of white soy sauce was taken and pyrolyzed for 370 ° C./120 min in a cracking furnace. Total nitrogen was tested using Keltech and the amount of nitrogen was calculated.

For the measurement of microbiological items (E. coli), lactose medium inoculated with white soy sauce was incubated at 35-37 ° C for 24 hours, after which gas was generated. Observed by time. By this time, when no gas was generated, the estimated test was negative, and when there was gas generation, the estimated test was positive.

For the measurement of organoleptic items, the color, flavor, appearance and physical properties of the food were scored according to the following property scoring criteria.

Sensory test standard Item Scoring criteria Color 1. Good color is 5 points.
2. The color which is generally good is 4 or 3 points depending on the degree.
3. Bad color is 2 points.
4. Remarkably bad color is 1 point. zest 1. Good flavor is 5 points.
2. Flavor is generally good at 4 or 3 points depending on the degree.
3. Poor flavor is 2 points.
4. The one whose flavor is remarkably bad is 1 point. Constellation
And
Properties 1. Good properties and physical properties shall be 5 points.
2. The properties and physical properties of which are generally good shall be 4 or 3 points depending on the degree.
3. Poor property and physical property shall be 2 points.
4. Remarkably bad property and physical property is 1 point.

 (2) Experiment result

  ① Room temperature preservation experiment at 25 ℃

Physicochemical and Microbiological Results Temperature

Item 0 months 1 month 2 months 3 months 4 months Criteria 25 ℃ 25 ℃ 25 ℃ 25 ℃ 25 ℃ Total nitrogen (w / w%) 0.8 or more 0.9 0.9 0.9 0.9 0.9 pH 4.9 4.9 4.9 4.9 4.9 4.9 Coliform group voice voice voice voice voice voice

Sensory results Temperature

Item 0 months 1 month 2 months 3 months 4 months Criteria 25 ℃ 25 ℃ 25 ℃ 25 ℃ 25 ℃ color 3 or more points 5 5 5 5 5 zest 3 or more points 5 5 5 5 5 Appearance and Properties 3 or more points 5 5 5 5 5

  ② Preservation experiment at room temperature at 35 ℃

Physicochemical and Microbiological Results Temperature

Item 0 months 1 month 2 months 3 months 4 months Criteria 35 ℃ 35 ℃ 35 ℃ 35 ℃ 35 ℃ Total nitrogen (w / w%) 0.8 or more 0.9 0.9 0.9 0.9 0.9 pH 4.9 4.9 4.9 4.9 4.9 4.9 Coliform group voice voice voice voice voice voice

Sensory results Temperature

Item 0 months 1 month 2 months 3 months 4 months Criteria 35 ℃ 35 ℃ 35 ℃ 35 ℃ 35 ℃ color 3 or more points 5 5 5 5 4 zest 3 or more points 5 5 5 5 5 Appearance and Properties 3 or more points 5 5 5 5 5

  ③ Preservation experiment at high temperature of 45 ℃

Physicochemical and Microbiological Results Temperature

Item 0 months 1 month 2 months 3 months 4 months Criteria 45 ℃ 45 ℃ 45 ℃ 45 ℃ 45 ℃ Total nitrogen (w / w%) 0.8 or more 0.9 0.9 0.9 0.9 0.9 pH 4.9 4.9 4.9 4.9 4.9 4.9 Coliform group voice voice voice voice voice voice

Sensory results Temperature
Item 0 months 1 month 2 months 3 months 4 months Criteria 45 ℃ 45 ℃ 45 ℃ 45 ℃ 45 ℃ color 3 or more points 5 5 5 4 4 zest 3 or more points 5 5 5 5 4 Appearance and Properties 3 or more points 5 5 5 5 4

The product manufactured in this example is a product that is required to be stored at room temperature, and the physicochemical quality index and microbiological quality of the product are stored under the severe conditions of 25 ° C, 35 ° C, and high temperature (45 ° C) belonging to the room temperature category. After analyzing the indicators and sensory quality indicators, the changes were confirmed and found to be stable without significant deviations for 4 months at room temperature.

In the past experiments with proto products, it was stable for 12 months at 45 ℃, deterioration of the quality was confirmed from 13 months, and the quality deterioration was accelerated 2 to 3 times with each 10 ℃ increase. However, the white soy sauce of the present invention can be confirmed that at room temperature storage and high temperature at 45 ℃, the quality of the past prototyping product is maintained at a quality level of 2 to 3 times, that is, 24 to 26 months of 12 months. there was. However, quality maintenance at room temperature was based on the 23 months, which is the actual measurement period, and was determined as 23 = about 18 months considering the safety factor (0.8).

Claims (6)

Anchovy 75 to 79% (w / w), natural salt 20 to 24% (w / w), Meju 0.01 to 2% (w / w) by mixing to prepare a mixture (a);
(B) adding hot water at 45-55 ° C. to the mixture;
After adding the hot water, the step of aging for 11 to 13 months with periodic stirring to prepare anchovy fermentation matured product (c);
(D) decolorizing the anchovy fermented product by reacting the activated carbon by adding 2.0 to 3.0% (w / w);
After the activated carbon reaction, the reaction solution is concentrated to 45 ~ 55 brix to remove the precipitate salt (e); And,
The method of producing white soy sauce comprising the;
delete delete delete The method of claim 1,
In step (f) above,
The method for producing white soy sauce, characterized in that the addition of aquatic powder, lactic acid bacteria fermentation powder and spirits further added to the 'anchovy fermentation matured salt removed.'
The method of claim 5,
In step (f) above,
Anchovy fermentation product without precipitation salt 80 ~ 85% (w / w), purified water 12 ~ 18% (w / w), fish sauce powder 0.10 ~ 0.20% (w / w), lactic acid bacteria fermentation powder 0.01 ~ 0.10% (w / w) and 1.5 to 3% (w / w) of alcoholic beverages.

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