KR102046540B1 - Blended anchovy sauce and method of manufacturing the same - Google Patents

Abstract

The present invention relates to a blending anchovy source using anchovy enzyme digestion extract and anchovy self-extinguishing extract and a method for preparing the same, more specifically anchovy enzymatic digestion hydrolyzed with alcalase and flavozyme (flavourzyme) Or a method for producing a blending anchovy sauce by mixing anchovy auto digested with autolyzed enzyme with a conventional anchovy sauce and an optimum mixing ratio that can exhibit almost the same quality characteristics as a high quality conventional anchovy sauce. In addition, the blended anchovy sauce prepared by the method of the present invention can provide high value-added anchovy sauce and fish sauce with excellent palatability, nutritional and hygiene safety and low manufacturing cost.

Description

Blended anchovy sauce and method of manufacturing the same

The present invention relates to a blending anchovy sauce using the anchovy enzymatic digestion extract and anchovy self-extinguishing extract and a method of manufacturing the same.

Anchovy ( Engraulis japonica ), a small and small red meat fish belonging to the herring anchovy family, has long body and cylindrical shape, and the back is dark blue, and the abdomen has silver white color. . Korea's annual anchovy catch is about 200,000 ~ 300,000 tons, which is one of the major fish species in Korea, which occupies an important position in our diet, from dry anchovy to salted fish. Anchovies caught are eaten raw, but mainly processed into dried products such as dried anchovies, salted fish and fish sauce. These are the major fish products that account for 90% of the total production of Korean dried products and more than 50% of salt products. .

Anchovy sauce (anchovy sauce) is a Korean traditional fermented food product liquefied by adding a certain amount of salt to the anchovy to suppress corruption, aging and fermentation for at least one year at room temperature by the action of self-extinguishing and microorganisms. Anchovy fish sauce contains not only a lot of free amino acids and minerals but also a lot of peptides with bioactive and bioregulatory functions such as antioxidant, immunomodulatory and antihypertensive effects. Anchovy fish sauce was a self-sufficient form mainly manufactured at home, but recently, the factory produces products with improved anchovy sauce and packaging design with improved hygiene and hygiene, and the demand is increasing. However, anchovy fish sauce is a product that takes a long time to manufacture compared to other fish products, and since it is not easy to pursue economic feasibility, many kinds of low quality diluted anchovy fish sauce are sold on the market. There are many kinds of domestic and imported anchovy fish sauces on the market, but some commercial products are processed and processed without the quality standards or grades being properly maintained, and the price of products is determined by quantity rather than quality. Because of the catch, saline and seasonings are added to a lot of low quality products are in circulation. Therefore, in order to increase the value-adding and utilization of anchovy fish sauce, a representative traditional fermented fish product, it is better to find and standardize the optimized manufacturing technology to produce high value-added anchovy fish sauce with superior physicochemical composition and sensory quality compared to existing products. The establishment of manufacturing processes and the development of the utilization of prototypes are of utmost importance.

To date, research on the production of anchovy anchovies or prototypes with the same ingredients and flavors as those of conventional anchovy fish sauce and excellent economical efficiency has been carried out at home and abroad. .

Korea Patent Publication 10-2016-0024117

Accordingly, the present inventors develop a high value-added blended anchovy sauce using anchovy enzymatic digestion extract and self-extinguishing extract in order to manufacture high value-added anchovy sauce with excellent palatability and nutrition, and low cost. Comparing and evaluating the component analysis and quality characteristics of the blended anchovy sauce was completed the present invention.

Accordingly, it is an object of the present invention to provide a method for preparing a blended anchovy sauce using anchovy enzymatic digestion (enzymatic anchovy sauce) and anchovy self-extinguishing extract (autolytic anchovy sauce).

Another object of the present invention is to provide a blended anchovy sauce prepared by the above method.

Still another object of the present invention is to provide a fish liver prepared using the blended anchovy sauce.

In order to achieve the above object, the present invention comprises the steps of blending anchovy enzyme extract (enzymatic anchovy sauce) and anchovy anchovy extract (autolytic anchovy sauce) of at least one anchovy extract with a conventional anchovy fish sauce Including, the anchovy enzymatic extract is anchovy ( Engraulis japonicus ) was prepared by hydrolysis using a protease, and the anchovy self-extinguishing extract was prepared by hydrolysis (autolysis) by using an autodigestion enzyme of anchovy, blending anchovy source ( It provides a method for producing a blended anchovy sauce).

The present invention also provides a blended anchovy sauce prepared by the above method.

The present invention also provides a liver of liver prepared using the blended anchovy sauce.

The present invention is blended anchovy enzymatic hydrolysis with alcalase and flavozyme (flavourzyme) or anchovy self-extinguishing hydrolyzed by autodigestion with a blend of conventional anchovy sauce and blended anchovy sauce ( The present invention relates to a method for preparing a blended anchovy sauce and an optimum mixing ratio capable of exhibiting almost the same quality characteristics as a high-quality conventional anchovy sauce. The blending anchovy sauce prepared by the method of the present invention has excellent palatability, nutritional and hygienic safety. At the same time, it is possible to provide high value-added anchovy fish sauce and fish sauce with low manufacturing cost.

1 is a view showing a manufacturing process of the anchovy enzyme decomposition (enzymatic anchovy sauce) of the present invention.
Figure 2 is a diagram showing the manufacturing process of anchovy auto digested extract (autolytic anchovy sauce) of the present invention.
Figure 3 is a photograph of a conventional fish sauce, anchovy enzyme decomposition extract, anchovy self-extinguishing extract of the present invention and a sample of the blended anchovy sauce prepared using the same.

Hereinafter, the present invention will be described in detail.

The present invention comprises the step of blending anchovy enzymatic extract (enzymatic anchovy sauce) and anchovy anhydrous extract (autolytic anchovy sauce) of at least one anchovy extract with a conventional anchovy sauce, blending anchovy sauce It provides a process for the preparation of (blended anchovy sauce).

In the present invention, the anchovy enzyme decomposition (enzymatic anchovy sauce, EAS) is anchovy ( Engraulis japonicus ) is produced by the hydrolysis using a protease (protease), the anchovy self-extinguishing extract (autolytic anchovy sauce, AAS) is prepared by the hydrolysis (autolysis) using an auto digestion enzyme of anchovy Means that.

In the production method according to the present invention, the anchovy extract may be 5 to 60 parts by weight based on 100 parts by weight of the total blending anchovy sauce, preferably 10 to 35 parts by weight may be mixed. In one embodiment of the present invention, when prepared by mixing only one selected from the group consisting of the anchovy enzyme decomposition extract (EAS) and anchovy self-extinguishing extract (AAS), blending anchovy sauce 100 to 100 parts by weight of the total EAS 25 to 35 parts by weight or AAS 15 to 25 parts by weight may be mixed.

In the production method according to the present invention, 17.5 to 22.5 parts by weight of the anchovy enzymatic extract and 7.5 to 12.5 parts by weight of the self-extinguishing extract may be mixed with respect to 100 parts by weight of the blending anchovy sauce, preferably the anchovy 19.5 to 20.5 parts by weight of the enzyme decomposition extract and 9.5 to 10.5 parts by weight of the self-extinguishing extract, it is particularly preferable to mix 20 parts by weight of the anchovy enzyme digestion extract and 10 parts by weight of the anchovy self-extinguishing extract.

In the preparation method according to the present invention, the protease is a group consisting of alcalase, flavozyme, delvorase, neutrase and protamex. It may be at least one selected from, preferably at least one selected from the group consisting of Alcalase and Flavozyme (flavourzyme), more preferably Alcalase and Flavoza It may be flavorful. In one embodiment of the present invention anchovy enzyme decomposition extract was prepared using commercially available protease Alcalase 2.4L and Flavorzyme 500MG.

The anchovy enzyme decomposition extract according to the present invention may be prepared by adding proteolytic enzymes to anchovy ( Engraulis japonicus ) meat and hydrolyzing at 45 to 55 ° C. for 1 to 5 hours, and then adding salt;

The addition of the protease is at least one proteolytic selected from the group consisting of alcalase, flavozyme, delvorase, neutrase and protamex. An enzyme may be added in an amount of 0.3 to 1.3 parts by weight based on 100 parts by weight of the anchovy meat protein. Preferably, 0.2 to 0.4 parts by weight of alkalase and 0.9 to 1.1 parts by weight of flavozyme may be added to 100 parts by weight of the anchovy meat protein.

Preferably, the anchovy enzymatic digestion extract (1) Anchovy ( Engraulis japonicus ) to prepare the anchovy meat by washing and chopping; (2) heat-treating the anchovy meat at 90 to 99 ° C. for 1 to 10 minutes to inactivate autophagy; (3) adding an proteolytic enzyme to the anchovy meat of step (2) to hydrolyze at 45 to 55 ° C. for 1 to 5 hours to produce anchovy enzyme hydrolysate; (4) inactivating the protease by heat-treating the anchovy enzyme hydrolyzate at 90 to 99 ° C. for 1 to 10 minutes; And (5) centrifuging the anchovy enzyme hydrolyzate of step (4) and adding salt.

The anchovy self-extinguishing extract according to the present invention may be prepared through the addition of salt after an autolysis of the anchovy ( Engraulis japonicus ) meat at 50 to 60 ℃ for 4 to 10 hours.

Preferably, the anchovy self-extinguishing extract (1) Anchovy ( Engraulis japonicus ) to prepare the anchovy meat by washing and chopping; (2) self-digesting the anchovy meat at 50 to 60 ° C. for 4 to 10 hours to produce anchovy autophagy hydrolyzate; (3) heat-treating the anchovy autolysase hydrolyzate at 90 to 99 ° C. for 5 to 15 minutes to inactivate the autophagy; And (4) centrifuging the anchovy autodigestase hydrolyzate of step (3) and adding salt.

The autolytic enzyme refers to proteolytic enzymes contained in anchovy viscera, and autolysis refers to hydrolysis by the autodigesting enzyme. Various proteinases are distributed in the muscles and organs of the animal, thereby decomposing the proteins constituting the tissue after death. In the anchovy of anchovy, chymotrypsin and trypsin, which have high proteolytic ability at high temperature, are present, and the muscle has cathepsin, which is known to be involved in post-protein degradation. 557-568, 1995).

In addition, the present invention comprises a step of mixing (blending) the anchovy enzymatic extract (enzymatic anchovy sauce) and anchovy anchovy extract (autolytic anchovy sauce) with at least one anchovy extract selected from the conventional anchovy sauce. It provides a blending anchovy sauce prepared by.

The blended anchovy sauce according to the present invention can maintain almost the same composition, flavor and quality characteristics as the original high-quality conventional anchovy fish sauce used as a basic fish sauce, and fully exceeds the fish sauce total nitrogen and amino nitrogen standards of food industry In addition, it was confirmed that it is also safe in terms of hygiene (see Experimental Examples 5 to 8). Therefore, when using the method according to the present invention, it is possible to produce a high value-added blended anchovy sauce which is excellent in palatability and nutrition and low in manufacturing cost.

The present invention also provides a liver of liver prepared using the blended anchovy sauce.

The fish sauce (fish sauce) may be prepared using a general method known in the art, may be prepared by a method comprising the step of aging the blended anchovy sauce, but not limited thereto. Do not.

The present invention will be described in more detail with reference to the following examples. However, the following examples are only intended to embody the contents of the present invention, and the present invention is not limited thereto.

< Example  1> Preparation of Anchovy Enzyme Extract and Autodigestion Extract

1-1. Material preparation

Anchovy used in the present invention (Engraulis japonicus , length: 12.3 ± 0.5 cm, weight: 11.0 ± 0.4 g) were purchased from Sejong Fisheries. Traditional Anchovy Sauce (traditional anchovy sauce) was prepared by fermentation for 2 years or more by traditional methods, and was purchased from Songmyung Fisheries in September 2017. It was used as a basic fish sauce for preparing blended anchovy sauce. The salt (salt), a subsidiary material, was purchased from a nearby market, and commercial anchovy sauce (CAS) purchased three kinds of commercially available anchovy sauces with similar dates of expiration date. After mixing, it was used for comparing sensory evaluation.

1-2. Preparation of Anchovy Enzyme Extract

Anchovy enzyme extract (enzymatic anchovy sauce, EAS) was prepared using commercially available protease Alcalase® 2.4L (Novozymes, Bagsvaerd, Denmark) and Flavorzyme 500MG (Novozymes, Bagsvaerd, Denmark) shown in Table 1 below. Anchovy enzymatic digestion extract manufacturing process is shown in FIG.

Commercial protease Temperature (℃) pH Addition%
(w / w-anchovy protein amount) manufacturer Alcalase ® 2.4L 50-60 8.0-8.5 0.3 Novozymes (Denmark) Flavorzyme 500MG 45-55 6.0-7.0 1.0 Novozymes (Denmark)

Specifically, the fresh mass was washed well with 3% saline, drained, and then chopped as a chopper. Three times (v / w) of water was added to the chopped anchovy meat and heat-treated at 95 ° C. for about 5 minutes to inactivate the autolytic enzyme present in the anchovy chopping meat. Alcalase 2.4L and Flavorzyme 500MG were then added to 0.3% and 1.0% of anchovy meat, respectively, and hydrolyzed at 50 ± 2 ° C for 3 hours, followed by heat treatment at 95 ° C for 5 minutes to burn the hydrolase. Activated. Then, after cooling and centrifugation (5,000 g ), 25% of the salt was added to the obtained enzyme hydrolyzate, which was used as anchovy enzyme digestion (enzymatic anchovy sauce, EAS).

1-3. Preparation of Anchovy Self-Extinguishing Extract

Anchovy self-extinguishing extract (autolytic anchovy sauce, AAS) was prepared by autolysis using an autolytic enzyme (autolytic enzyme) contained in anchovy intestines. Anchovy self-extinguishing extract manufacturing process is shown in FIG.

Specifically, the fresh mass was washed well with 3% saline, drained, and then chopped as a chopper. Three times (v / w) of water was added to the chopped anchovy meat and subjected to autolysis at 55 ° C. for 4, 6, 8 and 10 hours using a shaking water bath. Each of the autodigestion products obtained according to the autodigestion time was heat treated at 95 ° C. for 10 minutes to inactivate the autodigestion enzyme, followed by cooling and centrifugation (5,000 g ), and then 25% of the salts were obtained for the obtained autodigestion extract. What was added was used as anchovy self-extinguishing extract (AAS).

< Experimental Example  1> Quality Characterization of Extracts and Fish Sauce

1-1. General ingredients and Total nitrogen

Proximate composition was measured according to commercial methods [KSFSN. 2000. Handbook of Experimental in Food Science and Nutrition. Hyoil Pub Co., Seoul, 96-127], moisture content is atmospheric pressure drying, crude protein and total nitrogen content are semi-micro Kjeldahl method, crude lipid content is Soxhlet method, ash content (crude ash) was measured by dry painting method. Carbohydrate content is expressed by subtracting the content of moisture, crude protein, crude fat and ash from 100 of the total weight of the sample.

1-2. pH, salinity, Amino nitrogen  And Volatile Basic Nitrogen

pH was measured by homogenizing the sample and then pH meter (Accumet Basic, Fisher Sci. Co., USA), and salinity (Salinity) was measured by a salinity meter (Salt meter ES-421, Atago Co., Japan). Amino nitrogen (NH ₂ -N, amino-N) content was measured by Formol titration and volatile basic nitrogen (VBN) content by microdiffusion using Conway units [Ohara, T. 1982. Food Analysis Handbook . Kenpakusha Publish Co., Tokyo, 51-55; KSFSN. 2000. Handbook of Experimental in Food Science and Nutrition. Hyoil Pub Co., Seoul, 625-627.

1-3. Total amino acids  And taste value

Total amino acid (total-N) was dissolved in a heating block (HF 100, Yamato Co., Japan) for 24 hours by adding 6.0 N HCl solution to the sample to be analyzed, dried under reduced pressure, and dissolved in sodium citrate buffer (pH 2.20, 0.20 M). After dialysis, it was analyzed by an amino acid autoanalyzer (Biochrom 30, Biochrom. LTD, England). The taste value, which shows the effect of each amino acid on the taste of the sample extract, is represented by the value obtained by dividing each amino acid content by the threshold of the politic amino acid presented by Kato et al. [Kato, H., Rhue, M.R. and Nishimura, T. 1989. Role of free amino acids and peptides in food taste. In Flavor Chemistry. American Chemical Society. Washington D.C., 158-174.

1-4. Histamine

Histamine analysis was performed by taking 5 g of the sample according to the method described in the Food Code (KFDA, 2017), adding 25 mL of 0.1 N HCl solution, homogenizing and filtering, and adding 50 mL of 0.1 N HCl solution as a test solution. It was. Take 1 mL of each standard solution and test solution into a test tube with a stopper, add 100 μL of internal standard solution, mix 0.5 mL of saturated Na ₂ CO ₃ solution with 0.8 mL of 1% Dansyl chloride acetone, and mix. The stopper was closed and derivatized at 45 ° C. for 1 hour. 0.5 mL of 10% Proline solution and 5 mL of Ether were added to the derivatized standard solution and test solution, shaken for 10 minutes, the supernatant was concentrated under nitrogen, and filtered by adding 1 mL of Acetonitrile to HPLC (Surveyor Plus HPLC system, Thermo). Co., USA).

1-5. Coliform group

For E. coli group qualitative test, the test solution was prepared by adding 90 mL of 0.85% sterile saline solution to 10 mL of the sample according to the method described in the Food Code (KFDA, 2017). , Merck, USA) was added to the test tube was incubated for 24 hours at 35-37 ℃. If gas is generated in Durham fermentation tube after 24 hours, it is judged as a positive test result and inoculated with BGLB medium (Brilliant green lactose bile broth, Merck, USA) and incubated for 24 hours at 35-37 ℃, then gas generation is confirmed or estimated. The test tube was determined to be positive, and smeared on EMB agar plate medium (Eosin methylene blue agar, Merck, USA), and cultured at 35 ± 1 ° C for 24 hours. Was determined.

1-6. Sensory evaluation

As a cooking expert who is familiar with the sensory characteristics of anchovy fish sauce, 7 members (2 men in their 20s, 3 women in their 30s and 2 women in their 50s) are formed to make taste, smell, and overall taste of sample extract and anchovy. The sensory quality for was assessed by a five-step scoring method (5 points, very good or very strong; 4 points, good or strong; 3 points, moderate; 2 points, bad or weak; 1 point: very bad or very weak) . In this case, the sensory evaluation scores of conventional anchovy sauce (TAS) and commercial anchovy sauce (CAS) were set to 5 points and 3.5 to 4 points, respectively, based on this anchovy enzyme decomposition extract of the present invention. Relative organoleptic extracts and blending anchovy sauce were evaluated. The sensory test was performed by SPSS system (Statistical Package SPSS Inc. USA) to test the significance between samples at P <0.05 level by ANOVA test and Duncan's multiple range test.

< Experimental Example  2> Quality Characterization of Raw Anchovy

By using the method of Experimental Examples 1-1 and 1-2, the results of analyzing the general composition, pH, and volatile nitrogen content of the raw material mass of Example 1-1 used in the experiment are shown in Table 2 below It was.

Proximate composition (g / 100 g) pH Volatile Basic Nitrogen Content
(VBN, mg / 100 g) moisture Crude protein Crude fat View minutes carbohydrate 72.3 ± 0.2 19.0 ± 0.6 5.2 ± 0.1 1.6 ± 0.1 1.9 ± 0.2 6.68 16.8 ± 0.4

As shown in Table 2, the general composition of the raw mass was 72.3% moisture, 19.0% crude protein, 5.2% crude fat, and 1.6% ash content. There are some differences in the general composition of raw anchovy depending on the season and variety of the catch. The anchovy caught in autumn is about 1.7 times more fat than the anchovy caught in spring, and the moisture and protein contents are significantly different. It is known that. The pH of raw mass was 6.68, and the freshness of volatile basic nitrogen, which is an indicator of freshness, was 16.8 mg / 100 g.

< Experimental Example  3> Confirmation of optimum digestion time of anchovy extracts

In order to determine the proper extraction time of anchovy self-extinguishing extract (AAS) by self-extinguishing of Example 1-3, total nitrogen (Total-N) and volatile basic nitrogen (VBN) of self-extinguishing extract obtained according to self-extinguishing time The content and organoleptic condition were measured and shown in Table 3 below.

Auto digest time (hr) 4 6 8 10 Total-N (mg / 100 g) 0.95 0.97 1.12 1.14 VBN (mg / 100 g) 25.6 29.4 32.8 42.9 Organoleptic condition Normal Normal Normal Putrefied

As shown in Table 3, the anchovy self-extinguishing extract generally showed a slight increase in total nitrogen content in the extract as the self-extinguishing time elapsed, while the volatile basic nitrogen content as a leading deterioration indicator component also showed a tendency to increase. After 8 hours of autodigestion, the volatile basic nitrogen content reached 32.8 mg / 100 g, which is the initial stage of decay, and sensory changes also started to show slight decay after 8 hours of autodigestion. Was detected. This may be due to the generation of lower basic compounds such as lower amines and ammonia due to excessive self-extinguishing, rather than decay of the extract due to the growth of bacteria. Therefore, it was confirmed that anchovy self-extinguishing extract was suitable for 6-8 hours at 55 ° C., and 8 hours was most preferable. In the following experimental example, anchovy self-extinguishing extract subjected to 8 hours autodigestion was used.

< Experimental Example  4> Quality Analysis of Anchovy Enzyme Extract and Autodigestion Extract

4-1. moisture, Crude protein  Content, salinity and pH analysis

Anchovy enzymatic digestion extract (EAS) and anchovy self-extinguishing extract (AAS) prepared according to the method of Example 1-2 and Example 1-3 (self-extinguishing time: 8 hours) and the conventional formula of Example 1-1 Anchovy salt (TAS) and commercial anchovy salt (CAS) of the moisture (moisture), crude protein (crude protein) content, salinity (salinity) and pH compared with conventional anchovy fish sauce (TAS) results are shown in Table 4 below same.

Anchovy Sauce Moisture
(g / 100 g) Crude protein
(g / 100 g) Salinity
(g / 100 g) pH TAS 67.1 13.0 26.3 6.64 EAS 71.9 5.9 26.0 6.25 AAS 70.7 7.0 26.0 6.25 CAS 69.7 ± 0.2 5.6 ± 0.4 214.7 ± 3.3 5.80 ± 0.0

Crude protein contents of anchovy enzyme extract (EAS) and autodigestion extract (AAS) were significantly less than those of 13.0% of TAS, 5.9 and 7.0%, and pH was 6.25 for both EAS and AAS, slightly lower than TAS. This may be due to the effect of the organic acid eluted from the anchovy meat during the preparation of the extract. In the case of CAS, the pH was the lowest at 5.80, which may be due to the acidulant added artificially to maintain the quality during the long-term distribution of CAS. Salinity was similar to TAS, EAS and AAS by 26%.

4-2. Total nitrogen , Amino nitrogen  And Volatile Basic Nitrogen  Content analysis

The anchovy enzymatic digestion extract (EAS), anchovy self-extinguishing extract (AAS), conventional anchovy fish sauce (TAS) and commercial anchovy fish sauce (CAS) by using the method of Experimental Examples 1-1 and 1-2, total nitrogen ( total-N), amino nitrogen (amino-N) and volatile basic nitrogen (VBN) content is shown in Table 5 below.

Anchovy Sauce Total-n
(g / 100 g) Amino-N
(mg / 100 g) VBN
(mg / 100 g) TAS 2.08 1,298.2 251.2 EAS 0.95 531.6 36.8 AAS 1.12 314.1 32.8 CAS 0.92 ± 0.2 705.6 ± 14.6 214.7 ± 3.3

The total nitrogen contents of EAS and AAS were 0.95 and 1.12%, respectively, about half of those of 2.08% of TAS, and the amino nitrogen contents, which can indirectly determine the content of free amino acid, which is a net expression component, were also 531.6 and 314.1 mg / 100 g. As a result, it was about 24 ~ 41% less than 1,298.2 mg / 100 g of TAS. In the case of CAS, the total nitrogen content was lower than that of EAS and AAS, but the amino nitrogen content was somewhat higher. Can be. The amino nitrogen content of anchovy fish sauce is not only an indicator of hydrolysis of anchovy's meat protein, but also one of the important quality indicators of fish sauce because it is related to flavor, and the increase of amino nitrogen content is known to have a decisive influence on the taste of fish sauce. . On the other hand, the volatile basic nitrogen content of the anchovy fish sauce was 36.8 and 32.8 mg / 100 g, respectively, much lower than the 251.2 mg / 100 g of TAS.

Therefore, from the results of Experimental Examples 4-1 and 4-2, the EAS and AAS of the present invention can be blended into a conventional fish saucer rather than used as an addressing material of a high quality fish sauce. It was confirmed that it would be useful to prepare blended anchovy sauce with the same ingredient standard and flavor and excellent economical efficiency.

4-3. Amino Acid Composition and Taste Value Analysis

Anchovy enzyme digestion extract (EAS) and anchovy self-extinguishing extract (AAS) were evaluated using amino acid composition and taste value using the method of Experimental Example 1-3. The results of analyzing the amino acid composition of the EAS and AAS by the amino acid automatic analysis system are shown in Table 6 below, and the taste values obtained by dividing the amino acid content in the EAS and AAS by the taste threshold are shown in Table 7 below.

Amino acid type Amino Acid Content of Anchovy Sauce EAS AAS mg / 100 g % mg / 100 g % Aspartic acid 280.1 (4.7) 235.1 (3.4) Throneine 259.7 (4.4) 212.4 (3.1) Serine 267.0 (4.5) 301.8 (4.4) Glutamic acid 392.1 (6.6) 280.5 (4.1) Proline tr - tr - Glycine 132.3 (2.2) 115.7 (1.7) Alanine 383.6 (6.4) 307.8 (4.5) Cystine 216.7 (3.6) 329.3 (4.8) Valine 480.3 (8.1) 415.4 (6.1) Methionine 259.7 (4.4) 311.5 (4.5) Isoleucine 281.4 (4.7) 265.0 (3.9) Leucine 576.8 (9.7) 578.8 (8.4) Tyrosine 92.7 (1.6) 157.5 (2.3) Phenylalanine 719.8 (12.1) 1,429.0 (20.8) Lysine 430.3 (7.2) 565.7 (8.2) Histidine 658.0 (11.0) 756.8 (11.0) Arginine 530.3 (8.9) 603.8 (8.8) Total 5,430.5 (100.0) 6,866.1 (100.0)

As shown in Table 6, the total amino acid contents of EAS and AAS was 5,430.5 and 6,866.1 mg / 100 g, respectively, and it was found that the autodigestion extraction method was more efficient in the extraction of amino acids, which are net expression components, than the enzymatic digestion method. The major constituent amino acids of EAS and AAS were phenylalanine, 719.8 and 1,429.0 mg / 100 g, respectively, followed by histidine, leucine, arginine, lysine, and valine. On the other hand, glutamic acid and glycine, which are the most representative umami and sweet components of aquatic products, were found to contain slightly less than the amino acids. Glutamic acid, proline, glycine and alanine are known as representative politic amino acids, and since free amino acids are the most important constituents of aquatic products, the difference in the content of these amino acids can have a significant effect on the taste of EAS and AAS.

Amino acid type Taste threshold
(mg / 100 g) Anchovy taste of anchovy EAS AAS Aspartic acid 3 93.4 78.4 Throneine 260 1.0 0.8 Serine 150 1.8 2.0 Glutamic acid 5 78.4 56.1 Proline 300 - - Glycine 130 1.0 0.9 Alanine 60 6.4 5.1 Valine 140 3.4 3.0 Methionine 30 8.7 10.4 Isoleucine 90 3.1 2.9 Leucine 190 3.0 3.0 Phenylalanine 90 8.0 15.9 Lysine 50 8.6 11.3 Histidine 20 32.9 37.8 Arginine 50 10.6 12.1 Total - 249.7 227.6

As shown in Table 7, the total taste values representing the taste intensity of EAS and AAS were 249.7 and 227.6, respectively, but the taste intensity was stronger even though the total amino acid content of EAS was slightly smaller than that of AAS. On the other hand, aspartic acid and glutamic acid were almost dominant in terms of taste value and taste characteristics of each amino acid. In addition, phenylalanine, lysine, histidine, arginine and methionine influenced the net rice expression. It was confirmed that there is a possibility.

< Example  2> Blending Of anchovy sauce (BEAS and BAAS)  Produce

In order to utilize the anchovy enzyme decomposition extract (EAS) and anchovy self-extinguishing extract (AAS) of Examples 1-2 and 1-3 as a blending source for high value-added anchovy fish sauce, the blended anchovy source (blended) anchovy sauce) was prepared. Specifically, EAS or AAS was mixed using the conventional anchovy sauce (TAS) of Example 1-1 as a basic anchovy sauce for preparing a blended anchovy sauce, and each of the EAS and AAS based on the total weight of the blended anchovy sauce. Mixed 0, 10, 20, 30, 40 and 50% (w / w), blended anchovy sauce (BEAS) blended with EAS and blended anchovy sauce (BEAS) blended with AAS BAAS) was prepared.

The anchovy sauce (TAS), anchovy enzymatic digestion extract (EAS), anchovy self-extinguishing extract (AAS) and conventional anchovy fish blended anchovy sauce (BEAS and BAAS) of 30% and 20% mixed EAS or AAS, respectively One picture is as shown in FIG. 3.

< Experimental Example  5> Anchovy Enzyme Extract ( EAS Optimal mixing conditions

5-1. EAS  Blending anchovy sauce according to the mixing amount of  Sensory characteristics

The organoleptic quality of the blending anchovy sauce (BEAS) in which the anchovy enzyme decomposition extract (EAS) of Example 2 was mixed was analyzed. Sensory quality was evaluated by the five-step evaluation method of taste (taste) and odor intensity using the method of Experimental Example 1-6, and analyzed the taste description (taste description) and the results are shown in Table 8 below. Indicated.

Substitution ratio of enzymatic anchovy sauce (%) 0 10 20 30 40 50 Sensory evaluation Taste 5.0 ^a 4.8 ^ab 4.7 ^b 4.4 ^b 3.5 ^c 2.8 ^d Odor
intensity 5.0 ^a 4.6 ^ab 4.4 ^b 4.2 ^b 3.0 ^c 2.0 ^d Taste description TAS ^{3 )}
taste TAS
taste
with
Umami TAS
taste
with
Umami TAS
taste
with
Umami Slight
TAS
taste Salty

^{a- d} means (n = 7) within each row followed by the same letter are not statistically different P <0.05.

As a result of sensory evaluation, as the blending ratio of anchovy enzymatic digestion extract (EAS) increased, the rating of taste and flavor intensity of BEAS gradually decreased, and the unique flavor of traditional anchovy fish sauce was 30% It remained until, but over 40% began to lose umami. That is, when the anchovy enzymatic digestion extract was mixed up to 30% with respect to conventional anchovy fish sauce, the sensory quality was maintained at 5% level without significant difference.

5-2. EAS  Blending anchovy sauce according to the mixing amount of Total nitrogen  And Amino nitrogen  content

Changes in Total-N and Amino-N Contents of Blended Anchovy Sauce (BEAS) Blended with 0-50% of Anchovy Enzyme Extract (EAS) in Traditional Anchovy Sauce (TAS) Was measured by the method of Experimental Examples 1-1 and 1-2, and the results are shown in Table 9 below.

Substitution ratio of enzymatic anchovy sauce (%) 0 10 20 30 40 50 Total-n
(%) 2.08 1.98 1.80 1.72 1.62 1.51 Amino-N
(Mg / 100 g) 1,298.2 1,202.0 11,56.2 1,056.7 990.4 934.5

As the blending ratio of anchovy enzymatic digestion extract (EAS) increased, the total nitrogen and amino nitrogen contents in BEAS decreased gradually. At 30%, total nitrogen and amino nitrogen contents of BEAS were 1.72% and 1,056.7 mg, respectively. / 100 g was well above the 1.0% fish sauce total nitrogen standard and 600 mg / 100 g amino nitrogen standard on the food industry.

Therefore, from the results of Experimental Examples 5-1 and 5-2, the optimum mixing of anchovy enzyme decomposition extract (EAS) considering the organoleptic characteristics, quality characteristics and economics for the production of high value-added anchovy sauce (blended anchovy sauce) ( The blending ratio was found to be 30%.

< Experimental Example  6> Anchovy self-extinguishing extract ( AAS Optimal mixing conditions

6-1. AAS  Blending anchovy sauce according to the mixing amount of  Sensory characteristics

The organoleptic quality of the blended anchovy sauce (BAAS) mixed with anchovy self-extinguishing extract (AAS) of Example 2 was analyzed. Sensory quality was evaluated by the five-step evaluation method of taste (taste) and odor intensity using the method of Experimental Example 1-6, and analyzed the taste description (taste description) the results are shown in Table 10 Indicated.

Substitution ratio of autolytic anchovy sauce (%) 0 10 20 30 40 50 Sensory evaluation Taste 5.0 ^a 4.5 ^ab 4.0 ^b 3.1 ^c 2.5 ^d 2.0 ^e Odor
intensity 5.0 ^a 4.0 ^b 3.8 ^b 2.7 ^c 2.0 ^d 1.5 ^e Taste
description TAS
taste with
umami TAS
taste with
umami TAS
taste with
salty & umami TAS
taste
with salty Salty Salty

^{a- e} means (n = 7) within each row followed by the same letter are not statistically different P <0.05.

As a result of sensory evaluation, as the blending ratio of anchovy extracts (AAS) increased, the ratings for the taste and flavor strength of BAAS tended to decrease, and the decrease was the case of BEAS mixed with enzyme digestion extract. Was greater than It was possible to mix up to 20% of anchovy self-extinguishing extract (AAS). The umami taste of traditional anchovy sauce was maintained up to 20%, but the umami taste was lost to more than 30%. That is, when anchovy self-extinguishing extract was mixed up to 20%, good sensory quality was maintained. Considering the economic feasibility, the blending ratio of anchovy self-extinguishing extract should be 20%.

6-2. AAS  Blending anchovy sauce according to the mixing amount of Total nitrogen  And Amino nitrogen  content

Changes in Total-N and Amino-N Contents of Blended Anchovy Sauce (BAAS) Blended with 0-50% of Anchovy Self-Extinguishing Extract (AAS) for Traditional Anchovy Sauce (TAS) Was measured by the method of Experimental Examples 1-1 and 1-2, and the results are shown in Table 11 below.

Substitution ratio of autolytic anchovy sauce (%) 0 10 20 30 40 50 Total-n
(Mg / 100 g) 2.08 1.97 1.81 1.79 1.70 1.60 Amino-N
(Mg / 100 g) 1,298.2 1,190.5 1,090.4 1,000.9 898.7 815.1

As the blending ratio of anchovy extracts (AAS) increased, the total nitrogen and amino nitrogen contents in BAAS decreased gradually. At 20%, the total nitrogen and amino nitrogen contents of BAAS were 1.81% and 1,090.4 mg, respectively. / 100 g, well above the fish sauce total nitrogen and amino nitrogen specifications on the food industry.

Therefore, from the results of Experimental Examples 6-1 and 6-2, the optimum mixing of the anchovy self-extinguishing extract (AAS) considering the organoleptic characteristics, quality characteristics and economics for the production of high value-added anchovy sauce (blended anchovy sauce) ( The blending ratio was found to be 20%.

< Experimental Example  7> Blending Of anchovy sauce (BEAS and BAAS)  Quality characteristic comparison analysis

7-1. Blending Anchovy sauce ( BEAS  And BAAS), Sensory Characteristics of Traditional Anchovy Sauce and Commercial Anchovy Sauce

In the preparation of blended anchovy sauce of Example 2, BEAS and BAAS blended with 30% and 20% of anchovy enzymatic digestion extract and self-extinguishing extract, which are the optimum ratios identified in Experimental Examples 5 and 6, respectively. The results of comparative sensory test with conventional anchovy fish sauce (TAS) and commercial anchovy fish sauce (CAS) are shown in Table 12 below.

Sensory parameter TAS Blended anchovy sauce CAS BEAS BAAS Taste 5.0 ^a 4.5 ± 0.2 ^ab 4.0 ± 0.3 ^b 3.5 ^c Odor intensity 5.0 ^a 4.0 ± 0.2 ^b 3.8 ± 0.2 ^b 4.0 ^b Overall acceptance 5.0 ^a 4.5 ± 0.2 ^a 3.8 ± 0.3 ^bc 3.5 ^c

^{a- c} Means (n = 7) within each row followed by the same letter are not statistically different P <0.05.

As shown in Table 12, when TAS was 5 points in taste, BEAS received an excellent score without significant difference at the 5% level, and BAAS was 4 points, which is much better than CAS. The blending anchovy sauce of the present invention was inferior to the high-quality conventional anchovy sauce.

On the other hand, in terms of odor intensity of the anchovy fish sauce (BEAS) and BAAS was slightly lower than the TAS, but the smell of anchovy fish sauce does not seem to be a problem in terms of sensory quality because it is not a desirable flavor.

In addition, the overall acceptability of BEAS was not significantly different from that of TAS, and BAAS also received excellent scores compared to CAS and maintained a sensory good quality.

7-2. Amino Acid Composition of Blended Anchovy Sauce and Traditional Anchovy Sauce

The results of analyzing the amino acid composition of the main net expression components by the method of Experimental Examples 1-3 for the blending anchovy sauce BEAS and BAAS and conventional anchovy fish sauce (TAS) mixed with the EAS and AAS 30% and 20%, respectively, are shown in the following table. As shown in 13.

Amino acid type Amino Acid Content of Anchovy Sauce (mg / 100 g) TAS BEAS BAAS Aspartic acid 697.3 572.1 604.8 Throneine 243.8 248.6 237.5 Serine 47.7 113.5 98.6 Glutamic acid 1,611.2 1,245.4 1,345.1 Proline 53.8 16.1 10.8 Glycine 770.3 578.9 639.3 Alanine 1,567.9 1,212.6 1,315.9 Cystine 1,145.0 866.5 981.9 Valine 939.0 801.4 834.3 Methionine 673.3 549.2 600.9 Isoleucine 795.3 641.1 689.2 Leucine 918.5 816.0 850.6 Tyrosine 128.0 117.4 133.9 Phenylalanine 1,007.2 920.9 1,097.6 Lysine 626.7 567.8 614.5 Histidine 1,685.3 1,377.1 1,499.6 Arginine tr 159.7 120.5 Total 12,910.3 10,644.6 11,675.0

As shown in Table 13, the total amino acid content of BEAS and BAAS was 10,644.6 and 11,675.0 mg / 100 g, respectively, and BAAS was slightly higher than that of BEAS. The major constituent amino acids were histidine, 1,377.1 and 1,499.6 mg / 100 g, respectively, followed by glutamic acid, alanine, cystine, leucine and valine. Other amino acids are evenly contained so that both the blending anchovy sauce BEAS and BAAS are nutritionally very good.

7-3. Hygienic Safety of Blending Anchovy Sauce, Conventional Anchovy Sauce and Commercial Anchovy Sauce

In order to examine the hygienic stability of the blended anchovy sauce BEAS and BAAS mixed with 30% and 20% of the EAS and AAS of the present invention, BEAS, BAAS, conventional methods using the methods of Experimental Examples 1-4 and 1-5 The histamine content and the coliform group of anchovy fish sauce (TAS) and commercial anchovy fish sauce (CAS) were measured, and the results are shown in Table 14 below.

Anchovy Sauce Histamine (mg / 100 g) Coliform group TAS 25.2 ± 0.3 Negative BEAS 14.1 ± 0.1 Negative BAAS 12.6 ± 0.1 Negative CAS 5.4 ± 1.2 Negative

In general, histamine is Proteus It is produced by bacteria with strong decarboxylase activity, such as morganii, and is known to have high content in red meats and processed products. Chung et al. Reported that the changes of histamine content during fermentation of anchovy salt were increased to 35.1 mg / 100 mL at 4 weeks of fermentation and 46.1 mg / 100 mL at 6 weeks of fermentation, and then gradually decreased. Chung, JS, Lee, YG, Park, BG and Ryu, BH 1989. Change of nonvolatile amines during fermentation of anchovy. Korean J. Food Hygiene 4, 37-44. In Korea, the histidine limit of red meats such as mackerel and anchovies is less than 200 mg / kg and Thailand is less than 500 mg / kg. In this regard, as shown in Table 14, the histamine content of BEAS and BAAS was 14.1 and 12.6 mg / 100 g, respectively, which was very small compared to 25.2 mg / 100 g of TAS. Samples of anchovy fish, including BEAS and BAAS, were found to be much lower than the allergy poisoning limit of 100 mg / 100 mL, and thus were found to be safe for food hygiene.

Meanwhile, the Korean Food Code (2017) prescribes the E. coli group standard of fish sauce as negative, and the result of the qualitative test of E. coli group of BEAS and BAAS is both negative, indicating that it is also safe in terms of hygiene.

< Example  3> EAS  And AAS  Used Blending Anchovy Sauce (BEAAS)  Produce

Using the conventional anchovy fish sauce (TAS) of Example 1-1 as a basic fish sauce for preparing blended anchovy sauce, blended EAS and AAS with respect to the conventional anchovy fish sauce (TAS) in the weight ratio shown in Table 15 below Thus, blended anchovy sauce (BEAAS) was prepared by mixing both EAS and AAS.

Substitution ratio of anchovy sauce (%) EAS 10 15 15 20 25 30 AAS 10 10 15 10 5 20 TAS 80 75 70 70 70 50 Total 100 100 100 100 100 100

< Experimental Example  8> Blending Anchovy Sauce (BEAAS)  for EAS  And AAS  Optimum Mix Condition Analysis

BEAS and BAAS blended with 30% and 20% of anchovy enzyme digestion extract (EAS) and self-extinguishing extract (AAS) of Example 2, respectively, mixing ratio of both EAS and AAS of Example 3 The results of sensory tests, total nitrogen and amino nitrogen contents of the star BEAAS and conventional anchovy fish sauce (TAS) are shown in Table 16 below.

Anchovy Sauce TAS BEAS BAAS BEAAS Mixing ratio (%) TAS 100 70 80 80 75 70 70 70 50 EAS: AAS 0 30: 0 0:20 10:10 15:10 15:15 20:10 25: 5 30:20 Sensory parameter Taste 5.0 4.4 4.0 4.4 4.3 3.0 4.7 3.9 2.5 Odor
intensity 5.0 4.2 3.8 4.2 4.1 2.9 4.5 4.0 2.2 Overall acceptance 5.0 4.5 3.8 4.3 4.2 3.6 4.7 4.0 2.4 Total-N (%) 2.08 1.72 1.81 1.82 1.78 1.75 2.00 1.84 1.53 Amino-N (mg / 100 g) 1298.2 1056.7 1090.4 1135.2 1061.3 1002.7 1237.8 1095.6 952.1

As a result, BEAAS mixed with 20% and 10% of anchovy enzymatic digestion extract (EAS) and self-extinguishing extract (AAS) based on the total weight of blending anchovy sauce showed better sensory properties than BEAAS prepared at other mixing ratios. Total and amino nitrogen contents were also highest. In addition, it was confirmed that the sensory properties, total nitrogen and amino nitrogen content is superior to BEAS and BAAS mixed with 30% and 20% EAS or AAS, respectively.

Therefore, in the preparation of blended anchovy sauce, when mixing 20% and 10% EAS and AAS, it was confirmed that the anchovy fish sauce having the flavor and nutrition closest to the conventional anchovy fish sauce as raw materials.

As a result, in the present invention, anchovy enzyme digestion extract (EAS) was prepared using commercially available proteinases Alcalase 2.4L and Flavorzyme 500MG, and anchovy self-extinguishing extract (AAS) was prepared using autodigestion enzyme. The EAS and AAS were mixed with conventional anchovy sauce (TAS) to prepare blended anchovy sauce BEAS and BAAS. As the maximum mixing ratio that can maintain TAS's original high quality flavor, EAS and AAS have been able to mix up to 30% and 20% of the total weight of blending anchovies, respectively. And totally exceeded the fish sauce total nitrogen and amino nitrogen specifications on the food industry. The total amino acid contents of BEAS and BAAS were 10,644.6 and 11,675.0 mg / 100 g, respectively. Histidine, glutamic acid and alanine, cystine, leucine and valine were the major constituent amino acids, and histamine and E. coli group qualitative tests were 12.6 to 14.1, respectively. It was also safe in hygiene, with mg / 100 g and negative. On the other hand, BEAAS was prepared by mixing both EAS and AAS with conventional anchovy solution and comparing the quality characteristics according to the mixing ratio. % Was confirmed to be mixed. Therefore, BEAS, BAAS and BEAAS of the present invention confirmed that the same standard and flavor as the high-quality conventional anchovy fish sauce can be used as a blending anchovy sauce with excellent economical efficiency and low cost of manufacturing.

So far I looked at the center of the preferred embodiment for the present invention. Those skilled in the art will appreciate that the present invention can be implemented in a modified form without departing from the essential features of the present invention. Therefore, the disclosed embodiments should be considered in descriptive sense only and not for purposes of limitation. The scope of the present invention is shown in the claims rather than the foregoing description, and all differences within the scope will be construed as being included in the present invention.

Claims (9)

Blending anchovy enzymatic digestion extract and anchovy self-extinguishing extract with a conventional anchovy fish sauce,
The anchovy enzyme decomposition extract is characterized in that it was prepared by adding a proteolytic enzyme to the anchovy ( Engraulis japonicus ) meat for 1 to 5 hours hydrolysis at 45 to 55 ℃, and then adding salt,
The proteolytic enzyme may be added in an amount of 0.2 to 0.4 parts by weight of alcalase and 0.9 to 1.1 parts by weight of flavozyme, based on 100 parts by weight of the anchovy protein.
The anchovy self-extinguishing extract was prepared by annealing the anchovy ( Engraulis japonicus ) meat at 50 to 60 ° C. for 6 to 8 hours using an anhydrous digestive enzyme of anchovy, and then adding salt. With
20 parts by weight of the anchovy enzymatic digestion extract and 10 parts by weight of the self-extinguishing extract, based on 100 parts by weight of the total blending anchovy sauce,
Process for preparing blended anchovy sauce. delete delete delete delete delete delete Blended anchovy sauce prepared by the method of claim 1. Fish liver prepared using the blended anchovy sauce of claim 8.

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