KR102047998B1 - Manufacturing method for fish sauce - Google Patents

Abstract

The present invention relates to a method of manufacturing a fish sauce, and more specifically, by stirring and fermenting raw fish and shellfish raw materials, and then adding a low salt, significantly shorten the fermentation period, increase the content of tryptophan, it is low salt content health It relates to a manufacturing method of fish sauce that can increase the sex.

Description

Manufacturing method of fish sauce {Manufacturing method for fish sauce}

The present invention relates to a method for producing a fish sauce, and more specifically, by stirring and fermenting raw fish and shellfish raw materials, and then adding a low salt, it can significantly shorten the fermentation period, increase the content of tryptophan, and contains a low salt It relates to a manufacturing method of fish sauce that can increase the health.

As a result of the rapid industrialization and urbanization process, the consumption of food such as western food, fast food, pizza and western food and instant food increased due to the improvement of income level, nuclear family and increase of single households. In particular, Koreans also consume high-sodium foods such as soup, stew, kimchi, soy sauce, and salted seafood.The daily sodium intake ranges from 6,000mg to 8,000mg, more than twice the WHO recommended amount (3,450mg). It is known to consume high concentrations of sodium, and excessive sodium intake is a major cause of chronic diseases such as high blood pressure, heart disease, cerebrovascular disease, kidney disease, stomach cancer.

Recently, attention has been paid to the reduction of sodium intake to prevent chronic diseases and to improve health, and as a result, researches on the development of low sodium salt or salt enhancer are underway. For example, natural salts, minerals, seaweed, kelp, wolfberry, onion, shiitake mushroom, radish, garlic, etc., salt substitute natural seasoning, low sodium added with potassium chloride, calcium chloride, magnesium chloride instead of sodium Salt, or chemical seasonings such as aspartate and sodium glutamate (MSG). However, low sodium salt is less salty, so it is used more than the existing ones. As a result, a large amount of sodium is consumed, and if kidney salt patients ingest salts containing potassium and calcium, they may cause shortness of breath, chest pain, and heart attack. There is this. In addition, chemical seasonings prepared by artificial synthesis are absorbed into nerve tissues when ingested, causing cell membranes to show symptoms such as headache, vomiting, nausea, and tongue paralysis. And hazards.

On the other hand, soy sauce is a seasoning food that can be found in our table every day. Soy sauce is usually selected as a source of tasty amino acids, which is not enough to produce more delicious soy sauce. There was a limit. Therefore, as an alternative to this, efforts have been made to find an amino acid source other than Meju. A representative example thereof is fish sauce.

This fish sauce is one of the representative fermented foods of Korea along with kimchi and has been used to supply high protein and salt regardless of the season. Specifically, fish sauce is a salted product of a broad meaning, and is obtained by fermenting fish and shellfish with aging and then separating and filtering the supernatant liquid. By adding salt to the muscles, intestines, and eggs of fish and shellfish, they cause autodigestion and fermentation by various enzymes present in fish and shellfish, and produce various amino acids to produce special flavors and flavors. It is known to be nutritious, and is composed of low molecular weight so that digestion absorption rate is also good.

However, in spite of this unique flavor and potential value, the conventional fish sauce has a low fermentation time since the fermentation period is usually 3 months to 24 months, and as a high salt concentration and a high content of biogenic amine are contained, The problem of health stability is causing.

In addition, although the conventional fish sauce contains one type of tryptophan as an amino acid, its content is insignificant and the antioxidant effect cannot be expected.

On the other hand, Korean Patent No. 10-1655540, low salted liver soy sauce and a method of manufacturing the same has been disclosed a fish sauce that is controlled the content of tryptophan, which is a liver soybean to improve the bitter taste by reducing the content of tryptophan, antioxidant as the tryptophan component is reduced There was a problem that the effect is further reduced.

The present invention has been made to solve such a problem, an object of the present invention is to provide a method of manufacturing a fish sauce which can significantly shorten the fermentation period by fermenting while stirring the raw materials of fish and shellfish and then adding salt. will be.

In addition, another object of the present invention is to provide a method for producing a fish sauce which can reduce the salt content of the product by adding the salt added after the fermentation step with a low salt.

In addition, another object of the present invention to increase the content of tryptophan contained in the fish sauce, to provide a method for producing a fish sauce that can increase the antioxidant efficacy of the product.

In addition, another object of the present invention is to provide a method for producing a fish sauce which can minimize the content of biogenic amine that can be produced during the fermentation process by semi-drying the raw material for fish and shellfish, and then complete the fermentation process in a short time. will be.

The objects of the present invention are not limited to the above-mentioned objects, and other objects that are not mentioned will be clearly understood by those skilled in the art from the following description.

In order to achieve the above object, the present invention provides a fish and shellfish raw material preparation step of preparing a shellfish raw material; A fermentation step of fermenting the prepared shellfish raw material; And a filtrate obtaining step of removing the residue by filtering the fermentation product produced through the fermentation step, and obtaining a filtrate; wherein the fermentation step is performed by stirring at 50 rpm to 300 rpm under anaerobic conditions. It provides a method of manufacturing.

In a preferred embodiment, the fermentation step is processed within 7 days.

In a preferred embodiment, the fermentation step is treated at a certain temperature in the temperature range of 45 ℃ to 55 ℃.

In a preferred embodiment, after the filtrate obtaining step, a salt addition step of adding a salt to the filtrate obtained through the filtrate obtaining step; further includes.

In a preferred embodiment, the salt addition step is less than 10 parts by weight of salt is added based on 100 parts by weight of the fish and shellfish raw material.

In a preferred embodiment, the fish and shellfish raw material is any one selected from the group consisting of canary, anchovy, tuna, shrimp, herring, mackerel and combinations thereof.

In a preferred embodiment, the step of preparing the shellfish raw material comprises a washing step of washing the raw fish and shellfish raw material and a semi-drying step of drying the washed fish and shellfish raw material at a water content of 30% to 55%.

In a preferred embodiment, after the salt addition step, the ripening step of ripening the filtrate to which the salt is added; And a sterilization step of sterilizing the mature filtrate to obtain a liquid saucepan.

In a preferred embodiment, the aging step is aged for 10 to 15 days at a certain temperature in the temperature range of 45 ℃ to 55 ℃.

In a preferred embodiment, the sterilization step is heat-treated for 5 to 30 minutes at a constant temperature in the temperature range of 70 ℃ to 100 ℃.

In a preferred embodiment, the fish sauce contains more than 5% by weight of tryptophan of amino acids, based on the total amount of amino acids.

In a preferred embodiment, the fish sauce is based on the total amount of amino acids, 35% to 45% by weight of amino acids of the sweet taste of the amino acid, 15% to 25% by weight of amino acids of the umami-based amino acid is contained, Amino acids include serine, threonine, glycine, proline, leucine and alynin, and the umami-based amino acids include glutamic acid and aspartic acid.

In a preferred embodiment, the fish sauce has a histamine content of less than 50 ppm.

The present invention has the following excellent effects.

First, according to the manufacturing method of the fish saucer of the present invention, by fermenting the raw fish and shellfish raw materials while stirring, and then by adding a salt, the fermentation period can be significantly shortened, there is an effect that can increase the production efficiency.

In addition, according to the manufacturing method of the fish saucer of the present invention, by adding the salt added after the fermentation step with a low salt, it has the advantage of reducing the salt content of the product to increase the health.

In addition, according to the manufacturing method of the fish saucer of the present invention, by increasing the amount of tryptophan contained in the fish sauce, it has the advantage that can increase the antioxidant efficacy.

In addition, according to the manufacturing method of the fish sauce of the present invention, semi-dried fish and shellfish raw material, and then complete the fermentation process in a short time without adding salt, it is possible to minimize the content of biogenic amine that can be produced during the fermentation process Has the advantage.

In addition, according to the manufacturing method of the fish sauce of the present invention, the content of free amino acid in total is greatly increased, and the content of tryptophan, which is known as one of the bitter amino acids, is contained in an optimum ratio of sweet amino acid, umami amino acid and bitter amino acid. Even if this greatly increases, there is an advantage that can improve the taste by the interaction of the taste.

1 is a step for explaining a method of manufacturing a fish sauce according to an embodiment of the present invention.
Figure 2 is a graph confirming the efficiency of the fermentation step according to the stirring conditions.
Figure 3 is a graph confirming the total nitrogen content of the fish sauce obtained according to the fermentation period by temperature conditions.
Figure 4 is a graph confirming the amino nitrogen content of the fish sauce obtained according to the fermentation period by temperature conditions.
5 is a graph confirming the histamine content of the fish sauce obtained according to the fermentation period by temperature conditions.
Figure 6 is a graph confirming the volatile basic nitrogen (VBN, Volatile Basic Nitrogen) content of the fish sauce obtained by the fermentation period by temperature conditions.
Figure 7 is a graph confirming the pH of the fish sauce obtained according to the fermentation period by temperature conditions.
8 is a graph showing the results of DPPH experiment of a fish saucer prepared by a fish saucer manufacturing method according to an embodiment of the present invention.
9 is an image showing the results of microbial contamination of the fish sauce prepared by the fish sauce manufacturing method according to an embodiment of the present invention.

The terms used in the present invention were selected as general terms as widely used as possible, but in some cases, the terms arbitrarily selected by the applicant are included. In this case, the meanings described or used in the detailed description of the invention are considered, rather than simply the names of the terms. The meaning should be grasped.

Hereinafter, with reference to the preferred embodiments shown in the accompanying drawings will be described in detail the technical configuration of the present invention.

However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Like numbers refer to like elements throughout the specification.

1 is a step for explaining the manufacturing method of the fish sauce according to the present invention.

Referring to Figure 1, the manufacturing method of the fish sauce according to an embodiment of the present invention relates to a fish sauce manufacturing method for completing the fermentation process in a short period of time using the fish and shellfish raw material, first, the fish and shellfish raw material for preparing the raw fish and shellfish raw material The preparation step (S100) is performed.

Here, the raw materials for fish and shellfish are anchovy, octopus, squid, sardines, cutlass, herring, smelt, mackerel, smelt, canary, defense, skate, tuna, horse mackerel, saury, kung fu, dorado, oyster, pollock, yangmi, mussels, It means any one or two or more of the bark, shrimp and crab, and is not limited as long as it can be used as a raw fish sauce raw material.

In addition, the seafood raw material preparation step (S100) may be made through a washing step (S110) and a semi-drying step (S120).

In more detail, the washing step (S110) is a process of sufficiently washing the fish and shellfish raw material with brine or water, and the semi-drying step (S120) is a step of drying the washed fish and shellfish raw material at an appropriate moisture content.

At this time, the drying means for drying the fish and shellfish raw material may be used a conventional dryer, it is not limited to the means.

In addition, in the semi-drying step 120, the fish and shellfish raw material is preferably dried so that the water content is 30% to 55%.

The reason is that when the moisture content is less than 30%, the fermentation efficiency of the fermentation stage to be described later is reduced, when the moisture content exceeds 55%, the production amount of the biogenic amine component in the fermentation stage is increased, or more severely progress to corruption Because it becomes.

Next, a fermentation step (S200) of fermenting the prepared raw fish and shellfish raw material is performed.

At this time, it is preferable that no additional water is added to the raw fish and shellfish raw material, and only the raw fish and shellfish raw material having a water content of 30% to 55% through the semi-drying step 120 is added to the fermentor.

The fermentation step (S200) is performed while stirring the prepared seafood raw materials under anaerobic conditions.

At this time, the stirring speed is preferably 50rpm to 300rpm.

The reason is, in order to maximize the efficiency of the fermentation step, as shown in Figure 2, when the stirring rpm is less than 50rpm, the effect of increasing the efficiency is negligible, if the stirring rpm exceeds 300rpm no longer This is because efficiency is not increased.

On the other hand, in the present invention "efficiency" was calculated as "total nitrogen content of the obtained fish sauce / total nitrogen content of the input fishery raw material X100".

In addition, the fermentation temperature in the fermentation step (S200) is preferably treated at a certain temperature in the temperature range of 45 ℃ to 55 ℃.

The reason is that the fermentation period is increased when the fermentation temperature is less than 45 ℃, and when the fermentation temperature exceeds 55 ℃, the fermentation period is no longer shortened and protein modification may occur during the fermentation process to be.

In the method for preparing a fish sauce according to the present invention without fermentation of salt, the fermentation step is carried out under optimum stirring conditions and temperature conditions, and thus, the fermentation process is completed within 7 days. It is possible to maximize the production efficiency of the fish sauce, and furthermore, it has the advantage of minimizing the production of biogenic amine by shortening the fermentation period.

Next, the filtrate obtained by the fermentation step is filtered to remove the residue, and the filtrate obtaining step (S300) to obtain a filtrate is performed.

Thereafter, a salt addition step (S400) of adding a salt to the filtrate is performed.

Herein, the salt is added with less than 10 parts by weight of salt based on 100 parts by weight of the seafood raw material.

This minimizes the salt content in the fish sauce, thereby reducing the sodium intake of consumers (consumers) has the advantage of increasing the health.

In addition, it is preferable that the natural salt is used as the said salt.

In addition, the fish sauce manufacturing method according to the present invention after the salt addition step (S400), the aging step (S500) and sterilization step (S600) may be further performed sequentially.

The aging step (S500) is a step of ripening the filtrate to which the salt is added, it is aged for 10 to 15 days at a certain temperature in the temperature range of 45 ℃ to 55 ℃.

In addition, the sterilization step (S600) is a process of obtaining a liquid fish sauce by sterilizing the mature filtrate, heat treatment of the mature filtrate at a predetermined temperature in the temperature range of 70 ℃ to 100 ℃ 5 minutes to 30 minutes To obtain a fish sauce.

The fish sauce prepared by the method of preparing a fish sauce of the present invention contains tryptophan in an amount of more than 5% by weight based on the total amount of amino acids.

This significantly increases the content of tryptophan among the amino acids contained in the fish sauce, which has the advantage that the antioxidant capacity can be significantly improved compared to the conventional fish sauce.

In addition, the fish sauce contains 35 wt% to 45 wt% of sweet amino acids and 15 wt% to 25 wt% of umami based amino acids based on the total amount of amino acids.

The content of the tryptophan, which is an amino acid of bitter taste, is increased, but the content of the amino acid of the sweet taste system and the content of the amino acid of the umami flavor are increased together, so that the bitter taste component is weakly felt by the interaction of taste, and the taste and taste of taste The harmony of can be increased.

Herein, the sweet amino acid may include serine, threonine, glycine, proline, leucine, and alanine, and the savory amino acid may include glutamic acid and aspartic acid.

In addition, the fish sauce contains less than 50 ppm of histamine content, which is a kind of biogenic amine.

This allows the histamine, which is known as a substance causing various side effects in the human body, to be contained in less than 50 ppm, thereby preventing various side effects in the human body, thereby having the advantage of increased health.

(Example 1)

The raw material was prepared by washing twice with brine using fresh anchovies of about 17 cm in length caught in the south coast as a raw material of aquatic products, and then semi-dried at a water content of 30% to 55%.

Thereafter, the semi-dried anchovy was fermented while stirring at 50 rpm at a temperature of 50 ° C. under anaerobic conditions to produce a fermented product.

At this time, the fermentation period was completed in 48 hours.

Thereafter, the resulting fermentation product was filtered to remove the residue, and a filtrate was obtained. Then, less than 10 parts by weight of salt was added based on 100 parts by weight of the raw material to obtain a fish sauce (Example 1).

(Example 2)

Compared to Example 1, except that the stirring rpm was applied at 100rpm, the rest of the process was the same to obtain a fish sauce (Example 2).

(Example 3)

Compared to Example 1, except that the stirring rpm was applied at 150rpm, the rest of the process was the same to obtain a fish sauce (Example 3).

(Example 4)

Compared to Example 1, except that the stirring rpm was applied at 300rpm, the rest of the process was the same to obtain a fish sauce (Example 4).

(Comparative Example 1)

As a raw material of aquatic products, it was washed twice using fresh anchovies of about 17 cm in length caught in the same south coast as in the example, and then 20 parts by weight of salt was added based on 100 parts by weight of the washed raw material, and the temperature was 30 ° C, anaerobic. Fermentation at the conditions produced a fermentation product.

At this time, the fermentation period was 12 months.

Thereafter, the resulting fermentation product was filtered to remove the residue, thereby obtaining a fish saucer (Comparative Example 1).

(Comparative Example 2 to Comparative Example 4)

Fish sauce A, fish sauce B, and fish sauce C distributed in Korea were used as Comparative Example 2, Comparative Example 3, and Comparative Example 4, respectively.

Experimental Example 1 Analysis of Fermentation Quality by Stirring rpm

Using Comparative Example 1 and Examples 1 to 4, total nitrogen content, amino nitrogen content, histamine content, volatile basic nitrogen (VBN) content, and PH were checked. 1 and FIG. 2.

Comparative Example 1 Example 1 Example 2 Example 3 Example 4 Total nitrogen (%) 1.7 1.9 2.25 2.8 2.78 Amino nitrogen (AN, mg / 100g) 879 1,128 1,521 2,670 2,670 Histamine (ppm) 658 359 40 12 15 Volatile Base Nitrogen (mg%) 320 258 110 40 45 PH 6 5.8 5.6 5.2 5.22

That is, as shown in Table 1 and Figure 2, Examples 1 to 4, compared with Comparative Example 1, the total nitrogen, amino nitrogen content is high, the content of histamine, one of the biogenic components is small The amount of volatile basic nitrogen produced is low, and an excellent fish sauce is produced.

In addition, when the pH of the fish sauce exceeds 5.8, precipitates in the form of gallstones may be generated in the distribution process and storage process, but Examples 1 to 5 are produced by the pH of 5.8 or less, thereby generating such gallstones. It does not have the advantage.

In particular, in the case of Example 3, which is stirred at 150 rpm, it was confirmed that the best fish sauce was prepared in all quality indicators including total nitrogen, amino nitrogen, histamine content, volatile basic nitrogen, and PH.

That is, in the fermentation step, the stirring speed is preferably 50 rpm to 300 rpm. The reason is that when the stirring rpm is less than 50 rpm, the content of total nitrogen and amino nitrogen is decreased, and the amount of histamine which is one of the components of the biogenic amine is increased. This is because the amount of volatile basic nitrogen is low, and the PH may increase to cause gallstone precipitation, and when the stirring rpm exceeds 300 rpm, the fermentation efficiency is no longer increased.

Experimental Example 2 Analysis of Fermentation Quality by Temperature Conditions

Compared to Example 3, except that the fermentation temperature conditions were fermented at room temperature, 30 ℃, 40 ℃, 45 ℃, 50 ℃, 55 ℃ respectively in the fermentation step was applied in the same manner.

The total nitrogen content, amino nitrogen content, histamine content, volatile basic nitrogen (VBN) content and pH of the fish sauces obtained according to the fermentation period by temperature conditions were confirmed, respectively, and the results are shown in Tables 2 to 6 below. It is shown in, and graphically shown in Figures 3-7.

Total nitrogen content Room temperature 30 ℃ 40 ℃ 45 ℃ 50 ℃ 55 ℃ 1 month 0.6 1.75 2.1 2.1 2.7 2.72 2 months 0.99 1.8 2.35 2.38 - - 3 months 1.3 1.87 2.48 2.45 - - 4 months 1.38 1.98 2.52 - - - 6 months 1.48 2.09 - - - - 9 months 1.55 2.15 - - - - 12 months 1.69 2.32 - - - - 18 months 1.75 - - - - -

Referring to Table 2 and Figure 3, the total nitrogen content was found to be 2.7% within 1 month when the fermentation temperature is 50 ℃, 2.72% within 1 month when the fermentation temperature is 55 ℃.

Amino nitrogen (mg / 100g) Room temperature 30 ℃ 40 ℃ 45 ℃ 50 ℃ 55 ℃ 1 month 389 1320 2524 2530 2700 2701 2 months 488 1452 2588 2602 - - 3 months 652 1554 2648 2658 - - 4 months 786 1766 2680 - - - 6 months 987 2002 - - - - 9 months 1157 2138 - - - - 12 months 1385 2320 - - - - 18 months 1520 - - - - -

Referring to Table 3 and FIG. 4, the amino nitrogen content (mg / 100g) was found to be 2701 mg / 100g within 1 month when the fermentation temperature was 50 ° C and within 1 month when the fermentation temperature was 55 ° C. It became.

In other words, if the fermentation temperature is room temperature, it is confirmed that the fermentation is not completed even if the fermentation process is performed for 18 months. If the fermentation temperature is 30 ℃, 12 months fermentation time is required, if the fermentation temperature is 40 ℃ In 4 months, fermentation temperature is 45 ℃ 3 months, 50 ℃, 55 ℃ was confirmed that the fermentation is completed within one month.

Histamine content (ppm) Room temperature 30 ℃ 40 ℃ 45 ℃ 50 ℃ 55 ℃ 1 month 3 3 6 5 10 11 2 months 12 7 15 10 - - 3 months 20 15 28 25 - - 4 months 48 40 35 - - - 6 months 68 55 - - - - 9 months 358 89 - - - - 12 months 557 125 - - - - 18 months 606 - - - - -

Referring to Table 4 and Figure 5, the histamine content (ppm) was confirmed as 10ppm when the fermentation temperature is 50 ℃, 11ppm when the fermentation temperature is 55 ℃, 25ppm when the fermentation temperature is 50 ℃.

On the other hand, when the fermentation temperature is room temperature, 30 ℃, 40 ℃, as the content of histamine increases as the fermentation period is increased, it was confirmed that it is possible to reduce the amount of histamine production by reducing the fermentation period.

VBN content
(mg%) Room temperature 30 ℃ 40 ℃ 45 ℃ 50 ℃ 55 ℃ 1 month 56 52 102 138 224 223 2 months 89 60 185 157 - - 3 months 114 66 202 198 - - 4 months 138 89 228 - - - 6 months 185 115 - - - - 9 months 220 160 - - - - 12 months 259 210 - - - - 18 months 321 - - - - -

Referring to Table 5 and Figure 6, the content of volatile basic nitrogen (mg%) is fermentation is completed within one month when the fermentation temperature is 50 ℃, 55 ℃, the content was confirmed as 224mg%, 223mg%, respectively .

In addition, fermentation is completed within 3 months when the fermentation temperature is 45 ℃, the content of volatile basic nitrogen is 198mg%, fermentation is completed within 4 months when the fermentation temperature is 40 ℃, the content of volatile base nitrogen is 228mg%, Fermentation is completed within 12 months when the fermentation temperature is 30 ℃, the content of volatile basic nitrogen is 210mg%, the fermentation period is more than 18 months at room temperature, the content of volatile base nitrogen was confirmed as 321mg%.

PH Room temperature 30 ℃ 40 ℃ 45 ℃ 50 ℃ 55 ℃ 1 month 6.65 6.05 5.87 5.56 5.16 5.18 2 months 6.59 6.02 5.55 5.44 - - 3 months 6.48 5.99 5.38 5.39 - - 4 months 6.46 5.82 5.22 - - - 6 months 6.44 5.77 - - - - 9 months 6.32 5.55 - - - - 12 months 6.21 5.33 - - - - 18 months 6.08 - - - - -

Referring to Table 6 and Figure 7, when the fermentation temperature is 50 ℃, 55 ℃, fermentation is completed within one month, PH was confirmed as 5.16, 5.18, respectively.

In addition, if the fermentation temperature is 45 ℃ fermentation is completed within 3 months, PH is 5.39mg%, fermentation temperature is completed within 4 months if the fermentation temperature is 40 ℃, PH is 5.22, fermentation temperature is 30 ℃ The fermentation is completed within 12 months, the pH is 5.33%, the fermentation period is 18 months or more at room temperature, the pH was 6.08.

On the other hand, when the pH of the fish sauce exceeds 5.8, it was confirmed that the problem that the gallstone-like precipitate may occur in the distribution process or storage process, it is important to make the pH of the fish sauce below 5.8, The manufacturing method of the fish saucer according to the invention has the advantage that the fish sauce can be produced with a pH of less than 5.8 without adding an additional additive.

That is, from Experimental Example 2, the quality of the total nitrogen content, amino nitrogen content, histamine content, volatile basic nitrogen (VBN, Volatile Basic Nitrogen) content, pH of the obtained fish sauce was confirmed, the fermentation temperature in the fermentation step It was confirmed that it is preferable that it is 45-55 degreeC.

Experimental Example 3: Amino Acid Component Analysis

Example 3 and Comparative Example 1 were prepared and analyzed for free amino acids, the results are shown in Table 7 below.

Here, free amino acid analysis was performed using an HPLC system.

Kinds amino acid Comparative Example 1
(μg / ml) Comparative example 1 ratio Example 3
(μg / ml) Example 3 Ratio Sweet




Serine 136.54 2.87% 113.43 2.02% Threonine 140.57 2.96% 94.84 1.69% Glycine 575.55 12.11% 828.89 14.78% Proline 110.5 2.32% 99.11 1.77% Leucine 400.48 8.42% 385.93 6.88% Alinine 493.3 10.38% 648.95 11.58% Sum 1856.94 39.06% 2171.15 38.73% Rich flavor
Glutamic acid 744.93 15.67% 999.87 17.83% Aspartic acid 224.68 4.73% 223.98 4.00% Sum 969.61 20.39% 1223.85 21.83% Other than bitter taste







Valine 232.41 4.89% 257.19 4.59% Isoleucine 206.39 4.34% 201.57 3.60% Methionine 196.78 4.14% 220.03 3.92% Phenylalanine 198.43 4.17% 207.28 3.70% Tyrosine 53.19 1.12% 33.37 0.60% Lysine 497.47 10.46% 488.64 8.72% Arginine 138.71 2.92% 27.45 0.49% Histidine 259.79 5.46% 285.61 5.09% Tryptophan 144.5 3.04% 490.16 8.74% Sum 1927.67 40.55% 2211.3 39.44% total 4754.22 100% 5606.3 100%

As shown in Table 7, Example 3 showed a content of tryptophan of 490.16 (8.74%), and in Comparative Example 1, the content of tryptophan was found to be 144.5 (3.04%).

Accordingly, the fish sauce prepared by the manufacturing method of the fish sauce according to the present invention was confirmed that the antioxidant capacity can be significantly improved.

In addition, referring to Table 7, Example 3 confirmed that the amino acid content of the sweet series was 2171.15 (38.73%), the amino acid content of the umami series was 1223.85 (21.83%), and the amino acid content of the bitter series was 2211.3 (39.44%). In Comparative Example 1, the amino acid content of the sweet taste was 1856.94 (39.06%), the amino acid content of the umami taste was 969.61 (20.39%), and the amino acid content of the bitter taste was 1927.67 (40.55%).

That is, compared to the fish sauce of Comparative Example 1, the fish sauce prepared by the manufacturing method of the fish saucer according to the present invention greatly increased the content of free amino acids in total, and increased the amino acid content ratio of sweet and umami flavored amino acids. Since the amino acid content of bitter series is reduced, it can be confirmed that the taste is improved by the interaction of taste.

Experimental Example 4: Salt Content Analysis

Example 3 and Comparative Example 1 were prepared, and the salt content was analyzed using a salinometer, and the results are shown in Table 8 below.

Comparative Example 1 Example 3 Salinity (%) 23% 8%

As shown in Table 8, the salinity of Example 3 was found to be 8% and that of Comparative Example 1 was 23%.

That is, compared to the fish saucer of the comparative example, the fish saucer manufactured by the manufacturing method of the fish saucer according to the present invention has a significantly lower salt content, and thus can be provided as an fish sauce with increased health.

(Experimental example 5: comparison of histamine content)

Comparative Examples 1 to 4 and Example 3 were prepared, histamine content was analyzed, and the results are shown in Table 9 below.

Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Example 3 Histamine (PPM) 520 256 606 579 12

As shown in Table 9, the histamine content of Comparative Example 1 is 520 ppm, the histamine content of Comparative Example 2 is 256 ppm, the histamine content of Comparative Example 3 is 606 ppm, the histamine content of Comparative Example 4 is 579 ppm, and the histamine content of Example 3 is It was analyzed at 12 ppm.

That is, compared to the comparative examples, the fish sauce prepared by the manufacturing method of the fish saucer according to the present invention has a significantly lower content of histamine, and can be provided as a high quality fish sauce with increased health.

Experimental Example 6: Analysis of Total Nitrogen Content

Comparative Examples 1 to 4 and Example 3 were prepared, total nitrogen content was analyzed, and the results are shown in Table 10 below.

Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Example 3 Total Nitrogen (TN,%) 1.7 0.6 1.2 1.6 2.8

As shown in Table 10, the total nitrogen content of Comparative Example 1 is 1.7%, the total nitrogen content of Comparative Example 2 is 0.6%, the total nitrogen content of Comparative Example 3 is 1.2%, the total nitrogen content 1.6% of Comparative Example 4, The total nitrogen content of Example 3 was analyzed at 2.8%.

That is, the fish sauce prepared by the manufacturing method of the fish saucer according to the present invention may be provided as a high quality fish sauce by increasing the total nitrogen content.

Experimental Example 7: Sensory Test

As an evaluation of sensory palatability for the fish sauce of Example 3 and the fish sauce of Comparative Example 1, the sensory test was carried out and shown in Table 11 below.

In addition, the sensory test was performed for the leek peeling prepared using the fish saucer of Example 3 and the fish saucer of Comparative Example 1, respectively, shown in Table 12 below.

Here, the evaluation items were overall preference, sweetness, salty taste, umami, fishy taste, fishy taste, bitterness, and taste harmony, and the sensory test was conducted on 30 target consumer panels that actually use the product.

Overall preference sweetness Salty Umami Fishy taste Fishy scent bitterness Harmony of taste Comparative Example 1 5.0 4.8 4.2 4.8 4.4 4.0 3.5 3.8 Example 3 6.2 6.0 5.8 6.3 2.3 2.2 2 5.8

Overall preference sweetness Salty Umami Fishy taste Fishy scent bitterness Harmony of taste Comparative Example 1 4.8 4.2 4.2 5.0 4.2 3.8 3.5 4.0 Example 3 6.3 5.8 5.8 6.2 2.2 2.4 2 6.0

As a result, as shown in Table 11 and Table 12, the fish sauce prepared by the manufacturing method of the fish saucer according to the present invention was found to be excellent in the overall degree of preference and taste compared with those of the comparative example.

In particular, in the case of tryptophan, a amino acid of bitter taste, the fish sauce of the comparative example occupies about 3.04% of the total amino acid weight, while the fish sauce prepared by the manufacturing method of the fish sauce according to the present invention is about 8.74% of the total amino acid weight. Despite being occupied, it was confirmed that the fish sauce evaluation and the leek skin were feeling weaker bitterness in the evaluation.

In addition, it was found that the fish sauce prepared by the manufacturing method of the fish saucer according to the present invention feels much weaker than the comparative example even in the fishy taste and fishy flavor portion, which has been pointed out as a major disadvantage of the existing fish sauce.

Experimental Example 8: Analysis of 9 Major Nutrients

Comparative Examples 2 to 4 and 3 were prepared, the main nutritional components were analyzed, and the results are shown in Table 13 below.

Comparative Example 2 Comparative Example 3 Comparative Example 4 Example 3 Calories (kcal / 100ml) 31 38.2 61 127.4 Carbohydrate (g / 100ml) 1.6 1.8 2.9 9.7 Sugars (g / 100ml) 0 0 0 2.9 Protein (g / 100ml) 5.7 7.3 11.9 22.1 Fat (g / 100ml) 0.2 0.2 0.2 0 Saturated Fat (g / 100ml) 0 0 0 0 Trans Fat (g / 100ml) 0 0 0 0 Cholesterol (mg / 100ml) 0 0 0 0

As shown in Table 13, compared to Comparative Examples 2 to 4, Example 3, it was confirmed that the calories, carbohydrates, sugars, protein components were significantly increased, fat components were reduced.

That is, compared to the comparative examples, the fish sauce prepared by the manufacturing method of the fish saucer according to the present invention may increase calories, carbohydrates, sugars, and protein components, and reduce fat components, thereby providing a high quality saucepan.

Experimental Example 9: Antioxidant Activity Analysis

In order to confirm the antioxidant effects of Comparative Example 1 and Example 3, DPPH test was performed, the results are shown in FIG.

At this time, the DPPH test method converts purple diphenylpicrylhydrazyl (free radical) into a pale yellow diphenylpicryldyrazine (nonradical) by reacting with an antioxidant, and evaluates the antioxidant capacity through the change of color. Absorbance values (OD) were obtained at nm to evaluate the antioxidant capacity of L-ascorbic acid, Comparative Example 1 and Example 3.

As shown in FIG. 8, the concentration of L-ascorbic acid required to remove 50% of DPPH radicals was 0.0009% (FSC ₅₀ = 0.0009%), and the concentration of Comparative Example 1 required to remove 50% of DPPH radicals was 1.87. % (FSC ₅₀ = 1.87%), the concentration of Example 3, which required 50% scavenging of DPPH radicals, was found to be 0.93% (FSC ₅₀ = 0.93%).

Accordingly, the fish sauce prepared by the manufacturing method of the fish saucer according to the present invention has been confirmed to have about two times higher antioxidant efficacy as compared to Comparative Example 1.

Experimental Example 10 Analysis of Microbial Contamination Degree

Comparative Examples 1 and 3 were prepared, and general bacterial microbial contamination was measured, and the results are shown in FIG. 9.

Here, microbial contamination analysis was carried out 48 hours after exposure to Comparative Example 1 and Example 3 at room temperature, diluted 10 times, inoculated in 3M petrifilm medium and incubated for 48 hours at 35 ± 1 ℃ to perform a contamination measurement.

As shown in FIG. 9, in Comparative Example 1, the general bacterial microbial contamination was measured as 20 cfu / ml, and in Example 3, no contaminating bacteria were detected.

It is believed that when Comparative Example 1 is stored at room temperature, the trend is similar to that of 27 ~ 190 cfu / mL of commercial fish sauce, and in Example 3, contaminants will not be detected even when stored at room temperature.

As described above, the manufacturing method of the fish sauce according to the present invention by stirring and fermenting the raw fish and shellfish raw material and then adding a low salt, can significantly shorten the fermentation period, it is provided as a low salt and has antioxidant capacity It has the advantage of increasing health.

Furthermore, since the fermentation process is completed in a short period of time, the content of histamine generated during the fermentation process can be minimized, and the content of free amino acids in total is greatly increased, and the sweet and mild amino acids and bitter amino acids are contained in an optimum ratio. As a result, even if the content of tryptophan, which is known as one of the bitter-based amino acids, is greatly increased, the taste is improved by the interaction of tastes.

As described above, the present invention has been illustrated and described with reference to preferred embodiments, but is not limited to the above-described embodiments, and is provided to those skilled in the art without departing from the spirit of the present invention. Various changes and modifications will be possible.

Claims (13)

Seafood raw material preparation step of preparing a raw material for seafood;
A fermentation step of fermenting by stirring at 150rpm to 300rpm at a constant temperature, anaerobic conditions in a temperature range of 45 ℃ to 55 ℃ without adding a specific seed to the prepared raw fish and shellfish;
Filtrate obtaining step of filtering the fermentation product produced by the fermentation step to remove the residue to obtain a filtrate; And
And a salt addition step of adding a salt to the obtained filtrate to obtain a fish sauce.
The fish sauce has an antioxidant capacity, the histamine content is less than 50ppm, the method of producing a fish sauce characterized in that no precipitate in the form of gallstones.
The method of claim 1,
The fermentation step is a method of producing a fish sauce, characterized in that processed within 7 days.
delete delete The method of claim 2,
The salt addition step
A method of manufacturing a fish sauce, characterized in that less than 10 parts by weight of salt is added based on 100 parts by weight of the fish and shellfish raw material.
The method of claim 2,
The raw fish and shellfish raw material is any one selected from the group consisting of canary, anchovy, tuna, shrimp, herring, mackerel and combinations thereof.
The method of claim 2,
The raw material for preparing shellfish and shellfish;
A washing step of washing the raw fish and shellfish raw materials;
A method of producing a fish sauce, characterized in that it comprises a semi-drying step of drying the washed seafood raw material at a water content of 30% to 55%.
The method of claim 2,
After the salt addition step,
A ripening step of ripening the filtrate to which the salt is added; And
A sterilization step of sterilizing the mature filtrate to obtain a liquid fish sauce; The method of manufacturing a fish sauce characterized in that it is further performed sequentially.
The method of claim 8,
The aging step is a method of producing a fish sauce, characterized in that aged for 10 to 15 days at a certain temperature in the temperature range of 45 ℃ to 55 ℃.
The method of claim 8,
The sterilization step is a method of producing a fish sauce characterized in that the heat treatment for 5 to 30 minutes at a certain temperature in the temperature range of 70 ℃ to 100 ℃.
The method of claim 2,
The fish sauce
Tryptophan (tryptophan) of the amino acid, the manufacturing method of the fish sauce, characterized in that contained more than 5% by weight based on the total amount of amino acids.
The method of claim 2,
The fish sauce
Based on the total amount of amino acids, 35 to 45% by weight of the amino acid of the sweet series of amino acids, 15 to 25% by weight of amino acids of the umami series is contained,
The amino acid of the sweet series is composed of serine, threonine, glycine, proline, leucine and allinin, the umami taste amino acid production method characterized in that it comprises glutamic acid and aspartic acid. delete

Images