KR102544155B1 - Fermentation Liquid Sauce using Sand lance Residue and Manufacturing Method using thereof - Google Patents

Abstract

The present invention relates to a liquid sauce using residues, which are by-products generated during the production of lance fish sauce, wherein fish sauce residues generated during filtration and separation after fermentation of lance fish sauce, soybean malt manufactured using soybeans, and salt water containing onion juice are mixed and fermented to manufacture the liquid sauce. In addition, the present invention relates to a method for manufacturing a liquid sauce using residue, which is a by-product generated during the production of lance fish sauce, comprising: a first step of preparing fish sauce residue; a second step of preparing soybean malt; a third step of preparing salt water; a fourth step of mixing the fish sauce residue, soybean malt, and salt water according to a preset mixing ratio; a fifth step of fermenting the mixture; and a sixth step of separating the fermented mixture by pressing and filtering.

Description

Fermentation liquid sauce and manufacturing method using canary residue {Fermentation Liquid Sauce using Sand lance Residue and Manufacturing Method using its}

The present invention relates to a fish sauce liquid sauce and a method for producing the same, which is rapidly fermented using fish sauce residue, which is a by-product generated in the process of high core separation after fermentation of canary fish sauce.

Canary Fish Sauce is made by salting and fermenting raw fish with a large amount of salt after catching raw fish. When the fermentation is completed, the solid-liquid separation filtration is repeated several times, and such a fish sauce inevitably produces a residue in a flow state with a high concentration of salt as a by-product.

Fish sauce is fermented by soaking in a large amount of salt during fermentation, and the residue, which is a by-product of filtration, has a high salinity of approximately 20 to 23%, and it is difficult to recycle the residue due to the concentrated salt in the residue. In most cases, it is neglected. Recently, in line with the government's marine protection environment policy, coastal discharges that have not been properly controlled or administratively guided have been banned. As additional 100 tons are piled up, it is emerging as a pending issue in the region, such as the National Fisheries Cooperative and the fishing community.

Although incineration methods that can completely dispose of these residues at the source, and methods of recycling them after natural drying and pulverization have been suggested, economic feasibility is poor because it is difficult to move logistics to off-island areas and the cost of disposing of facilities for in-island treatment is excessive. Considering this, it is difficult to adopt, and the best method would be a virtuous cycle treatment through a recycling method. However, since such a method has not been specifically presented yet, there is a need for a plan to effectively utilize the residue generated during the production of fish sauce. is emerging

In Patent Registration No. 10-0476112 (seasoned food using canary fish sauce fermentation by-products and manufacturing method thereof), which is a prior art related to the present invention, purified water is mixed with canary fish sauce fermentation by-products, and protein and lipolytic enzymes are added thereto to perform enzymatic degradation. After inactivating and concentrating the enzyme after performing, it is described that fish soy sauce powder and soy sauce powder for seafood flavor base are prepared by adding various seasoning ingredients to the enzyme-treated digestion solution, which uses decomposition enzymes instead of soybean amino acids. As introduced, it is a separate invention fundamentally different from the configuration of the present invention in the processing method from direct fermentation of soybean yeast.

Registered Patent No. 10-1054929, which is another prior art related to the present invention (Method of manufacturing fish sauce using aged anchovy and fish sauce using aged anchovy), mixes anchovies and salt at a weight ratio of 3: 1 and seals them at 15 to 30 ° C. After aging for 3 to 6 years, the aged product is separated into solid-liquid anchovy fish sauce and residue, the anchovy oil is removed from the residue, the salinity is adjusted to low, and the anchovy liquid is regenerated by heating at 100-130 ° C for 20-40 minutes. It is explained that the product is prepared by mixing pre-fermented anchovy liquid at a weight ratio of 1:2, sealing it, and fermenting it at 15-30 ° C for 1-2 years. There are some similarities in that the filter residue is reused, but the fermentation period is long , The manufacturing process and management method are complex, and in essence, a heating means is introduced and aged to increase the yield of the filtration residue at the time of the first generation, followed by a long-term secondary fermentation. is the invention of

Another prior art related to the present invention, Patent Registration No. 10-1202277 (Method for manufacturing low-salt fish sauce with added garlic and fish sauce prepared thereby), uses anchovy salted fish sauce, which is a by-product left after manufacturing anchovy fish sauce, to prepare fish sauce base It is a method of preparing fish sauce with improved flavor by mixing onion, raw garlic, black garlic, licorice, caramel sauce, and high-fructose corn syrup while reducing fish odor to enhance nutritional ingredients and functionality. Add purified water to the salted anchovy residue, a by-product left after making fish sauce, mix thoroughly, and decoct the filtered solution to a salinity of 3.5 to 4.5 brix. Onion, raw garlic, black garlic, licorice, caramel sauce, and high-fructose corn syrup are added to the fish sauce base. After heating and concentrating for ~4 hours, fish sauce is prepared by filtering. The characteristics of this method are that anchovy fish sauce is used as a base, so a separate aging or hydrolysis process can be omitted, and it is explained that it is produced with low salinity. It is different from the present invention in that it is manufactured by doing.

[Prior art literature]

Registered Patent No. 10-0476112

Registered Patent No. 10-1054929

Registered Patent No. 10-1202277

The present invention, created in accordance with the above problems and needs, recycles the residue, which is an inevitably generated by-product during the solid-liquid separation process after fermenting canary fish sauce, to prepare a fermented liquid source, thereby reducing waste disposal costs and at the same time reducing waste disposal costs and Its purpose is to generate revenue.

The technical configuration of the present invention created to achieve the above object is as follows.

The present invention relates to a liquid sauce using residue, which is a by-product generated during the production of canary fish sauce, and includes fish sauce residues generated in the filtration separation process after fermentation of canary fish sauce; Soybean yeast prepared using soybeans; And, it is characterized in that it is prepared by fermentation after mixing; and saline water containing onion juice.

In addition, the present invention relates to a liquid sauce manufacturing method using residue, which is a by-product generated during the production of canary fish sauce, comprising: a first step of preparing fish sauce residue; The second step of preparing soybean yeast; A third step of preparing saline water; A fourth step of mixing fish sauce residues, soybean yeast, and saline water according to a preset mixing ratio; A fifth step of fermenting the mixture; And, a sixth step of filtering the fermentation-completed mixture after compression separation; It is characterized in that it includes.

Technical effects according to the configuration of the present invention are as follows.

First, waste disposal costs can be reduced by recycling fish sauce residues that have been discarded or neglected.

Second, it is possible to create new profits by recycling canary fish sauce residues to produce fermented liquid sauce.

Third, by providing a liquid sauce using onion juice, it is possible to suppress the fishy smell and miscellaneous smell of canary residue as much as possible, and to provide flavor and nutrients using the natural sweetness of onion juice.

Hereinafter, specific embodiments of the present invention will be described in more detail.

The present invention relates to a liquid sauce using residue, which is a by-product generated during the production of canary fish sauce, and is characterized in that it is prepared by mixing fish sauce residue, soybean yeast, and saline water and then fermenting it.

Fish sauce residue is a by-product generated during the filtration and separation process after canary fish sauce fermentation.

The fish sauce residue is a paste with a water content of 200 to 300%, and the by-product generated in the filtration and separation process after fermenting canary fish sauce is used as it is, and no additional additives are added or processed.

Nuruk is a fermentation agent, and generally, Nuruk has been made using various grains such as wheat, barley, rice, millet, millet, and beans. It means yeast, and as long as it is produced using soybeans in a general method known to date, the type is not particularly limited, and the method for producing soybean yeast is not particularly limited.

In other words, soybean yeast is a basic material used in the production of soybean yeast, and it exhibits the original function of soybean oil through the secondary decomposition of soybean vegetable amino acids by the fermentation of beneficial bacteria in soybean yeast, and the remaining components of fish sauce contained in fish sauce residues. The fermented sauce in the form of fish oil is completed by secondary fermentation in parallel.

Soybean nuruk can be used as a solid mass, but it is preferable to use it in the form of coarse pulverized material that is dried and pulverized for short-term rapid fermentation so that it can be easily mixed with the paste-like fish sauce residue.

Saline water is a mixture of onion juice with saline, and this saline is mixed with onion juice so that the solid concentration is 20 to 30 Brix% (° Bx) in saline with a salinity of 18 to 20%.

The reason for limiting the solids concentration of onions to 20 to 30 Brix% (°Bx) is that if the solids concentration of onions exceeds 30 Brix% (°Bx) based on the amount of pure juice, it is not economical and 10 Brix% (°Bx) This is because the components of onion and the function of onion are significantly lowered in less than. A more preferred embodiment is that the onion juice is mixed so that the solids concentration of the onion is maintained in the range of 20 to 25 Brix% (° Bx).

In addition, brine is prepared using sun salt.

As above, fish sauce residues, soybean yeast, and salted water are mixed and then fermented to prepare a fermented liquid sauce. Each composition ratio is 30 to 100 parts by weight of soybean yeast and 200 to 300 parts by weight of salted water based on 100 parts by weight of fish sauce residues. mixed in an equal proportion.

The reason why the composition ratio of soybean yeast is limited to 30 to 100 parts by weight based on 100 parts by weight of fish sauce residue is that if it is less than 30 parts by weight, the flavor of the liquid sauce is weak due to the activity value for the availability of soybean amino acids, and the salted water is also soybean. This is because the active water required for yeast saturated water is reduced, which is insufficient as a fish sauce source, and when it exceeds 100 parts by weight, the economical efficiency is lowered and the residue utilization rate, which is one of the main purposes of the present invention, is reduced.

The main ingredients of saline water are onions and sea salt. That is, for the purpose of reducing the residual odor of onion residues and introducing functional components of onion, onion is used as mixing water.

The reason why the composition ratio of collected brine is limited to 200 to 300 parts by weight based on 100 parts by weight of fish sauce residue is that if it is less than 200 parts by weight, the yield of fish oil seasoning sauce is low, the fluidity of the liquor residue is insufficient, and In this case, the yield is high, but the cost of the concentration operation after filtration increases and the product quality is reduced due to the pale color.

Liquid sauce using residue, a by-product generated during canary fish sauce production, can be prepared by the following process.

(1) First stage

This is the process of preparing fish sauce residues.

Fish sauce residue is a by-product that occurs naturally during the filtration and separation process after canary fish sauce fermentation.

These fish sauce residues are paste-like with a water content of 200 to 300%, and the by-products generated in the filtration and separation process after fermenting canary fish sauce are used as they are, and no additional additives are added or processed.

(2) Stage 2

This is the process of preparing soybean yeast.

Soybean Nuruk is a basic material used in the production of soybean paste. It refers to Nuruk manufactured using soybeans as the main raw material. As long as the Nuruk is manufactured using soybeans in a conventional method known to date, the type is not particularly limited. , The manufacturing method of soybean yeast is not particularly limited either.

Such soybean yeast can be used as it is in the form of solid lumps, but for short-term rapid fermentation, it is pulverized in advance to prepare coarse pulverized products.

When soybean yeast is used in the form of a solid lump, long-term fermentation is required, and it is convenient to secure fish doenjang through secondary fermentation using the leftovers after preparing the fermented liquid sauce (grinding operation is easy, Less consumption of additives to adjust the concentration and strength, such as soybean powder, and easy maintenance of the strength and concentration of the mixture for secondary fermentation). (Liquid sauce) As a result of the solid-liquid separation process in the manufacturing process, it becomes a slurry paste, and additional additives for seasoning such as yeast powder (crushed material), soybean powder, kelp powder, and various fish powder are added to make dough for fermentation. After adjustment, it goes through secondary fermentation to secure fish doenjang.

(3) Step 3

This is the process of preparing brine.

Sea salt is dissolved in water to prepare brine so that the salt concentration (%) is 18 to 20%, and saline is prepared by adding previously prepared brine while grinding the peeled onion. to 30 Brix% (° Bx).

First, salt water (salt water) is prepared by dissolving and adjusting bay salt so that the salt concentration is 18 to 20%, then peeling and grinding the trimmed onions to make a slurry, while pouring brine into a grinding mixer such as a mixer, chopper, grinder mixer, etc. Prepare brine (juice).

Onions are machine ground up to 300g so that the solids concentration ranges from 20 to 30 Brix% (°Bx) per liter of water (a more optimal example is from 20 to 25 Brix% (°Bx)). prepared in the form

At this time, the onion juice water does not need to be filtered. If solid-liquid separation is performed at the point of completion of fermentation, it is fermented together when making fish doenjang, so filtration is not necessary.

Onions usually have about 8% sugar and antioxidant quercetin, which neutralizes the bitter taste of canary residues and also serves to mask the fish odor caused by allicin, a sulfur compound of onions.

The required amount of collected salt water is 1.3 to 1.5 times the weight of dry fermented soybeans by dried nuruk for self-saturation soaking and absorption of additives for saturation and dilution of fish sauce residues equivalent to 1.5 to 2 times the weight of canary residue paste. Prepare by totaling the required amount of saline water in consideration of the added water.

In total, 200 to 300 parts by weight of salted water is required compared to 100 parts by weight of fish sauce residue and 30 to 100 parts by weight of soybean yeast. If there is a large amount of water outside this range, the color is light and it is necessary to heat and concentrate later.

(4) 4th stage

This is a process of mixing fish sauce residues, soybean yeast, and saline water according to a preset mixing ratio.

In a specific embodiment of the present invention, 30 to 100 parts by weight of soybean yeast and 200 to 300 parts by weight of salted water are mixed based on 100 parts by weight of fish sauce residue.

Soybean yeast may be used as it is in the form of a solid lump, or it may be pulverized and mixed together in the form of coarse pulverized matter to go through a slurry process and then go to a short-term rapid fermentation process.

(5) Step 5

As a process of fermenting the mixture, in a specific embodiment of the present invention, short-term rapid fermentation is selected and fermented for 30 to 45 days while maintaining the temperature in the range of 40 to 45 ° C.

That is, fish sauce residues, salt water, and coarsely pulverized pieces of soybean nuruk are put together in a chopper for food pulverization, and the pulverized mixture discharged in the form of a slurry is mixed in a medium circulation double fermenter at low heat of about 40 to 45 ° C. Fermented for about 30 to 45 days.

It is preferable to ferment the fermentation vessel in a medium-circulating double fermenter with a constant temperature device concept or an electric kettle with temperature control. The more perfect the constant temperature facility, the higher the fermentation quality and the shorter the fermentation period.

(6) Step 6

It is a process of filtering the mixture after fermentation is completed by pressing.

After fermentation is complete, the canary fish soy sauce liquid sauce is completed through the process of pressing and separating and microfiltration.

The remaining residues generated during the liquid sauce manufacturing process can be used directly as canary fish sauce in a semi-solid form as a semi-solid sauce for food, or yeast powder, soybean powder, red pepper powder, or dried fish powder can be added to the residue to produce similar fish sauce. It can also be used as a soybean paste semi-solid sauce.

Examples and sensory evaluation results of the fermented liquid sauce using canary residue of the present invention are shown in Table 1 below.

Examples 1 and 2 exemplified in Table 1 are carried out together with Comparative Example 1 to review after test manufacture by collecting and collecting canary residues collected from Baengnyeongdo Suhyup and piles stored outdoors in private fishing villages, and fermenting fish sauce sauce The results were comparatively analyzed and evaluated.

Comparative Example 1 is a low-grade fish sauce diluted by adding water obtained locally to confirm the product when additional fermentation by yeast fermentation is performed. The sensory evaluation is a description of the score evaluation of the participating panels, and the evaluation score was selected as a method of displaying the evaluation score with a + sign (highest score + 5 points, lowest score + 1 point).

division Example 1 Example 2 Comparative Example 1 note sample type Canary Zanza Canary Zanza low-grade fish sauce Fermentation method grinding slurry
low heat fermentation lump fermentation
low heat fermentation room temperature fermentation
Dried Nuruk Solid fermentation period 45 days 60 days 60 days ingredient
combination residue 3kg 3kg 10kg yeast 3kg 3kg 10kg bay fever 2.1kg 2.1kg - onion harvest 6.9kg 2.3kg - gross weight 15kg 10.4kg 20kg nitrogen content 1.55% 1.02% sensuality
evaluation color ++++ ++++ +++++ catch ++++ ++++ ++++ zest ++++ ++++ ++++

Among the evaluation criteria, nitrogen content, which is adopted as the quality evaluation of general fermented soybeans, fish sauce, or salted fish, has been requested to analyze soybean milk products for reference by requesting a specialized analysis agency (Cesco Test Analysis Center). The standard for content is 0.8 or more for general fermented products and 1.0 or more for fish sauce as the minimum standard.

As a result of the sensory evaluation, in the case of low-heat fermentation or lump fermentation (low-heat fermentation) in the state of grinding slurry, it can be confirmed that there is no difference in color, fish odor, flavor, etc. when the fermentation period is changed.

As described above, specific embodiments of the present invention have been described with reference to the accompanying drawings, but the protection scope of the present invention is not limited to these embodiments, and various design changes, notices within the scope of not changing the technical gist of the present invention It is clear that even in the case of addition or deletion of description, simple numerical limitation, etc., it belongs to the protection scope of the present invention.

Claims (7)

It relates to a liquid sauce using residue, a by-product generated during the production of canary fish sauce,
100 parts by weight of fish sauce residues generated in the filtration separation process after fermentation of canary fish sauce;
30 to 100 parts by weight of soybean yeast prepared using soybeans; and,
200 to 300 parts by weight of salted water containing onion juice;
It is prepared by mixing and then fermenting for 30 to 45 days while maintaining the temperature in the range of 40 to 45 ° C.
The fish sauce residue is in the form of a paste having a water content of 200 to 300%,
The saline solution is a fermented liquid sauce using canary residue, characterized in that onion juice is mixed with brine having a salinity of 18 to 20% to a solid concentration of 20 to 30 Brix% (° Bx). It relates to a liquid sauce manufacturing method using residue, a by-product generated during the production of canary fish sauce,
A first step of preparing fish sauce residues;
The second step of preparing soybean yeast;
A third step of preparing saline water;
A fourth step of mixing fish sauce residues, soybean yeast, and saline water according to a preset mixing ratio;
A fifth step of fermenting the mixture; and,
A sixth step of filtering the fermented mixture after compression separation;
including,
The third step is
Dissolving sun salt in water to prepare brine so that the salt concentration (%) is 18 to 20%,
While crushing the peeled onion, the brine is prepared while adding the previously prepared brine, characterized in that the solids concentration of the brine is 20 to 30 Brix% (° Bx),
Step 4 is
It is characterized by mixing 30 to 100 parts by weight of soybean yeast and 200 to 300 parts by weight of salted water based on 100 parts by weight of fish sauce residue,
Step 5 is
A method for producing a fermented liquid sauce using canary residue, characterized in that fermented for 30 to 45 days while maintaining the temperature in the range of 40 to 45 ° C.
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