KR20030067893A - A method for manufacturing histamine inhibited-fish sauce - Google Patents
A method for manufacturing histamine inhibited-fish sauce Download PDFInfo
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- KR20030067893A KR20030067893A KR1020020007535A KR20020007535A KR20030067893A KR 20030067893 A KR20030067893 A KR 20030067893A KR 1020020007535 A KR1020020007535 A KR 1020020007535A KR 20020007535 A KR20020007535 A KR 20020007535A KR 20030067893 A KR20030067893 A KR 20030067893A
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- NTYJJOPFIAHURM-UHFFFAOYSA-N Histamine Chemical compound NCCC1=CN=CN1 NTYJJOPFIAHURM-UHFFFAOYSA-N 0.000 title claims abstract description 82
- 229960001340 histamine Drugs 0.000 title claims abstract description 41
- 238000000034 method Methods 0.000 title claims abstract description 10
- 238000004519 manufacturing process Methods 0.000 title claims description 34
- 235000015067 sauces Nutrition 0.000 title claims description 25
- 241000251468 Actinopterygii Species 0.000 claims abstract description 58
- 150000003839 salts Chemical class 0.000 claims abstract description 33
- 238000005520 cutting process Methods 0.000 claims abstract description 3
- 238000002156 mixing Methods 0.000 claims abstract description 3
- 238000000855 fermentation Methods 0.000 claims description 43
- 230000004151 fermentation Effects 0.000 claims description 43
- 239000002994 raw material Substances 0.000 claims description 7
- 235000019688 fish Nutrition 0.000 abstract description 57
- 241001454694 Clupeiformes Species 0.000 abstract description 28
- 235000019513 anchovy Nutrition 0.000 abstract description 25
- 206010016952 Food poisoning Diseases 0.000 abstract description 2
- 208000019331 Foodborne disease Diseases 0.000 abstract description 2
- 241001596894 Ammodytes personatus Species 0.000 abstract 1
- 241000605624 Clupanodon thrissa Species 0.000 abstract 1
- 208000004262 Food Hypersensitivity Diseases 0.000 abstract 1
- 206010016946 Food allergy Diseases 0.000 abstract 1
- 241000397413 Hypoptychus dybowskii Species 0.000 abstract 1
- 241000975357 Salangichthys microdon Species 0.000 abstract 1
- 230000015572 biosynthetic process Effects 0.000 abstract 1
- 235000020932 food allergy Nutrition 0.000 abstract 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract 1
- 235000014102 seafood Nutrition 0.000 abstract 1
- 241000287219 Serinus canaria Species 0.000 description 8
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 6
- 239000000203 mixture Substances 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- 238000012546 transfer Methods 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 230000002401 inhibitory effect Effects 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 238000001914 filtration Methods 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 244000309464 bull Species 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 210000002816 gill Anatomy 0.000 description 2
- HNDVDQJCIGZPNO-UHFFFAOYSA-N histidine Natural products OC(=O)C(N)CC1=CN=CN1 HNDVDQJCIGZPNO-UHFFFAOYSA-N 0.000 description 2
- 210000000936 intestine Anatomy 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 241000588729 Hafnia alvei Species 0.000 description 1
- 108010014095 Histidine decarboxylase Proteins 0.000 description 1
- 102100037095 Histidine decarboxylase Human genes 0.000 description 1
- 241000588772 Morganella morganii Species 0.000 description 1
- 241001494479 Pecora Species 0.000 description 1
- 241001290266 Sciaenops ocellatus Species 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000000172 allergic effect Effects 0.000 description 1
- 208000010668 atopic eczema Diseases 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000005352 clarification Methods 0.000 description 1
- 238000006114 decarboxylation reaction Methods 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000012634 fragment Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000021109 kimchi Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000009711 regulatory function Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000021264 seasoned food Nutrition 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 238000000527 sonication Methods 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/02—Preserving by means of inorganic salts
- A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
- A23B4/22—Microorganisms; Enzymes; Antibiotics
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3571—Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/304—Foods, ingredients or supplements having a functional effect on health having a modulation effect on allergy and risk of allergy
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Marine Sciences & Fisheries (AREA)
- Wood Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Soy Sauces And Products Related Thereto (AREA)
Abstract
Description
본 발명은 히스타민의 생성이 억제된 액젓의 제조방법에 관한 것으로, 좀더 상세하게는 포획된 원료생선을 선상에서 즉시 세절한 후 식염과 혼합하여 저온상태에서 육지로 이송하여 담금을 하고 초기 발효온도 조건을 저온으로 하여 발효시킴으로써 히스타민(histamine)의 생성을 억제시킨 액젓의 제조방법에 관한 것이다.The present invention relates to a method for manufacturing a fish sauce with a suppressed production of histamine, and more particularly, the raw fish caught on the ship immediately shredded and mixed with salt, soaked by transport to land in low temperature state and the initial fermentation temperature conditions It relates to a method for producing a fish sauce which suppressed the production of histamine by fermentation at a low temperature.
일반적으로 액젓은 조미식품에 직접 사용되거나 김치를 담글 때 또는 바닷가 지역에서 장을 담글 때 등 한국 및 동남아시아 일대에 널리 사용되는 중요한 식재료이다.Generally, fish sauce is an important ingredient widely used in Korea and Southeast Asia, such as when used directly in seasoned foods, when it is soaked in kimchi, or when it is soaked in the seashore area.
그러나, 액젓류의 발효중 생선의 단백질 등에 다량 함유되어 있는 하기 구조식 1과 같은 히스티딘(histidine)이 어류의 아가미 및 내장에 많이 생육하고 있는 프로테우스 모가니(Proteus morganii) 및 하프니아 알베이(Hafnia alvei) 등과 같은 부패 세균의 증식에 의해 생성된 히스티딘 탈탄산효소(histidine decarboxylase)의 탈탄산반응에 의해 하기 구조식 2와 같은 히스타민을 생성하는데, 이 히스타민을 다량 섭취할 경우에는 알레르기성 식중독을 일으키는 것으로 알려져 있다However, proteus morganii and Hafnia alvei in which histidine, as shown in the following structural formula 1, which is contained in a large amount of protein of fish during fermentation of aquatic fish, is grown in gills and intestines of fish. By decarboxylation of histidine decarboxylase produced by the proliferation of decaying bacteria such as have
<구조식 1><Structure 1>
<구조식 2><Formula 2>
히스타민의 생성요체인 히스티딘은 적색류 어류의 경우 유리상태로 엑기스분 중에 미량 함유되어 있고, 그 양은 약 1%에 달한다고 알려져 있다(Hibiki, S. and W.Simidu, Bull. Japan Soc. Sci. Fish. 24(1), 918∼919, 1959).It is known that histidine, a production factor of histamine, is free of red fish and contains a trace amount in extract powder, and the amount is about 1% (Hibiki, S. and W. Simimi, Bull. Japan Soc. Sci. Fish). 24 (1), 918-919, 1959).
히스타민은 숙성 및 저장시 미생물학적, 생화학적 측면에서 질이 저하된 식품에서 주로 발견되는데, 히스타민의 농도가 높을 경우 사람이 가지고 있는 여러 가지 조절기능에 영향을 미쳐 사람의 건강에 해를 끼치게 된다.Histamine is mainly found in foods that are degraded in terms of microbiology and biochemistry during aging and storage. High concentrations of histamine can affect human health by affecting various regulatory functions.
따라서, 식품중의 최대 히스타민 농도는 액젓의 제조자, 공급자 및 사용자 모두에게 매우 중요한 요소가 되기 때문에, 액젓에서 히스타민의 함량을 낮추는 것은 품질을 높이는 중요한 관건이라 할 수 있는데, 근래 몇 년 동안 액젓의 사용량이 증가하면서 화학 및 영양학 분야 뿐만 아니라 의학 약학분야 등에서도 히스타민에 대한 관심이 높아지고 있다.Therefore, because the maximum histamine concentration in food is a very important factor for both manufacturers, suppliers and users of fish sauce, lowering the content of histamine in fish sauce is an important factor to improve quality. With this increase, interest in histamine is increasing not only in chemistry and nutrition, but also in medical pharmacy.
어류의 저장 및 가공중 히스타민 함량의 변화(박영호, 김선태 등, 한국수산학회지. 14(3), 122∼129, 1981), 어류의 저장 및 가공중 히스타민의 생성에 미치는 온도의 영향(Ota, F. and Kaneko. Mem, Fac. Fish., Kagoshima Univ. 6, 134∼138, 1958), 어류의 저장 및 가공중 히스타민의 생성과 pH와의 관계(Kawabata, T. and S. Suzuki. Bull. Japan Soc. Sci. Fish. 25(6), 473∼480, 1959)에 대한 보고는 있지만, 액젓의 생산에 대한 방법 즉, 생선의 처리 및 담금 등을 통하여 히스타민의 생성을 억제시킨 액젓의 제조방법에 대한 구체적인 연구는 전무한 실정이다.Changes in Histamine Contents during Storage and Processing of Fish (Young Ho Park, Sun-Tae Kim, et al., 14 (3), 122-129, 1981), Effect of temperature on the production of histamine during storage and processing of fish (Ota, F and Kaneko.Mem, Fac.Fish., Kagoshima Univ. 6, 134-138, 1958), the relationship between histamine production and pH during storage and processing of fish (Kawabata, T. and S. Suzuki. Bull.Japan Soc Sci. Fish (25 (6), 473-480, 1959) has been reported, but the method for the production of fish sauce, ie, the production of fish sauce that inhibited the production of histamine through the treatment and soaking of the fish. There is no specific research.
본 발명자들은 상기와 같은 문제점을 해결하기 위한 연구를 수행하여 액젓제조시 원료포획 후 전처리 및 식염첨가 까지의 시간을 단축시키고, 식염과의 접촉면적을 넓혀 줌과 아울러 초기 발효온도를 낮추어 히스타민의 생성에 관여하는 균주의 활성을 떨어뜰임으로써 히스타민의 생성을 억제시킬 수 있음을 알아내고 본 발명을 완성하였다.The present inventors conducted a study to solve the above problems, shorten the time from pretreatment and salt addition after capturing raw materials in aquatic production, widening the contact area with salt and lowering the initial fermentation temperature to produce histamine. The present invention was found to be able to inhibit the production of histamine by degrading the activity of the strain involved in the present invention.
따라서, 본 발명은 포획된 원료생선을 선상에서 즉시 세절한 후 식염과 혼합하여 저온상태에서 육지로 이송하여 담금을 하고 초기 발효온도 조건을 저온으로 하여 발효시킴으로써 히스타민의 생성을 억제시킨 액젓의 제조방법을 제공함에 있다.Therefore, the present invention is a method of producing a fish sauce which is suppressed the production of histamine by fermenting the raw raw fish captured on the ship immediately and then mixed with salt and transported to the land in a low temperature state and fermented at an initial fermentation temperature of low temperature In providing.
도 1은 본 발명에 의한 액젓의 제조공정도,1 is a manufacturing process of the fish saucer according to the present invention,
도 2는 종래의 일반적인 액젓의 제조공정도를 나타낸 것이다.Figure 2 shows a manufacturing process diagram of a conventional general fish saucer.
본 발명은 상기와 같은 목적을 달성하기 위한 수단으로 원료생선을 포획 후 즉시 어체의 크기를 0.1∼5㎝로 세절하는 단계, 세절된 원료생선에 식염을 첨가하여 혼합하는 단계, 식염이 혼합된 원료생선을 0∼15℃의 온도에서 육지로 이송한 후 이송된 원료를 0∼15℃의 온도에서 1차 발효시키는 단계 및 상기의 1차 발효단계 후 25∼35℃의 온도에서 2차 발효시키는 단계를 포함하는 히스타민의 생성이 억제된 액젓의 제조방법을 제공한다.The present invention comprises the steps of slicing the size of the fish body to 0.1 to 5 cm immediately after capturing the raw fish as a means for achieving the above object, the step of mixing by adding the salt to the raw raw fish is mixed, the salt is mixed Raw fish is transferred to land at a temperature of 0 to 15 ° C., followed by primary fermentation of the transferred raw material at a temperature of 0 to 15 ° C. and secondary fermentation at a temperature of 25 to 35 ° C. after the first fermentation step. It provides a method for producing a fish sauce which is suppressed the production of histamine comprising the step.
본 발명에서는 생선류의 내장 및 아가미에 생육하고 있는 히스타민 생성관여 균주에 소금이 직접 닿도록 하기 위하여 포획즉시 어류절단기로 세절한 후 즉시 식염을 15∼20% 첨가하고 완전히 혼합하여 식염에 절인다.In the present invention, in order to make the salt directly contact the histamine-producing strains growing in the intestines and gills of the fish, immediately cut the fish with a fish cutter immediately after the addition of 15 to 20% of salt and completely mixed with salt.
어체의 세절크기는 0.1∼5cm가 적당한데 크기가 작아질수록 생성되는 히스타민의 함량은 감소하게 되나, 어체의 크기를 너무 작게 할 경우에는 청징, 여과공정에 문제가 생길 수 있기 때문에 어체의 크기를 1∼3㎝로 절단하는 것이 바람직하다. 식염에 절인 원료의 품온을 0∼15℃의 저온상태로 유지하며 육지로 이송하고, 이송된 원료를 발효통에 옮겨 담금을 하고 초기 발효온도 조건을 0∼15℃로 낮게 하여 15∼30일 동안 발효시켜 초기에 높은 활성을 보이는 히스타민 생성균주의 활성을 저해함으로써 히스타민의 생성을 억제시키게 된다.The size of the fish is 0.1 ~ 5cm, and the smaller the size, the smaller the amount of histamine produced. However, if the size of the fish is too small, problems with the clarification and filtration may cause problems. It is preferable to cut into 1-3 cm. Maintain the temperature of salted raw material at low temperature of 0 ~ 15 ℃ and transfer it to land, and transfer the transferred raw material to fermentation vessel to immerse and lower the initial fermentation temperature condition to 0 ~ 15 ℃ to ferment for 15 ~ 30 days. By inhibiting the activity of the histamine producing strain initially showing a high activity to suppress the production of histamine.
저온발효가 끝나면 곧바로 품온을 25∼35℃로 끌어올려 2∼6개월 정도 본발효 공정을 거친 후 여과하여 히스타민의 생성이 억제된 액젓을 제조한다.Immediately after the low temperature fermentation, the product temperature is raised to 25-35 ° C., followed by the main fermentation process for about 2 to 6 months, and then filtered to prepare a fish sauce with suppressed histamine production.
본 발명에 의해 제조한 액젓의 히스타민 함량은 100∼600 ppm, 바람직히게는 150∼300 ppm으로서, 기존의 방법으로 제조한 액젓의 히스타민 함량인 1000∼2300 ppm 보다 40∼96%, 바람직하게는 70∼94% 정도 감소하게 되는데, 이는 캐나다 등에서 적용되고 있는 규격인 200 ppm 이하에 근접한 수치이다.The histamine content of the fish sauce prepared according to the present invention is 100-600 ppm, preferably 150-300 ppm, which is 40-96%, preferably 70, more than the histamine content of 1000-2300 ppm, which is prepared by conventional methods. It is reduced by ~ 94%, which is close to 200 ppm or less, a standard applied in Canada.
본 발명에 의한 방법은 멸치액젓, 까나리액젓, 실치, 전어, 양미리 등과 같은 원료생선을 발효시켜 제조하는 모든 액젓에 적용될 수 있다.The method according to the present invention is anchovy fish sauce, canary fish sauce, anchovy, sashimi, sheep It can be applied to all fish sauces prepared by fermenting raw fish such as.
이하 본 발명의 내용을 실시예 및 시험예를 통하여 구체적으로 설명한다. 그러나, 이들은 본 발명을 보다 상세하게 설명하기 위한 것으로 본 발명의 권리범위를 이에 한정하고자 하는 것은 아니다.Hereinafter, the content of the present invention will be described in detail through examples and test examples. However, these are intended to explain the present invention in more detail, and are not intended to limit the scope of the present invention thereto.
<실시예 1><Example 1>
멸치를 포획한 후 선상에서 즉시 어체의 크기를 1㎝로 세절한 즉시 식염을 원료멸치 중량의 18% 첨가하고 완전히 혼합하여 식염에 절인 다음, 식염에 절인 원료멸치를 7℃의 온도를 유지하면서 육지로 이송하였다.After capturing the anchovy, immediately cut the size of the fish to 1cm on the ship, and immediately add salt (18% of the weight of the raw anchovy), mix it thoroughly, and immerse the salt in the salt. Transferred to.
이송된 원료멸치를 발효통에 옮겨 담금을 하고 초기 발효온도 조건을 7℃로 낮게 하여 21일 동안 발효시킨 다음, 30℃의 온도에서 4개월 동안 본발효 공정을 거친 후 여과하여 멸치액젓을 제조하였다.The anchovy was transferred to a fermentation vessel and immersed. The initial fermentation temperature was lowered to 7 ° C. and the fermentation was carried out for 21 days. After passing through the fermentation process for 4 months at a temperature of 30 ° C., the anchovy liquor was prepared by filtration.
<실시예 2><Example 2>
멸치를 포획한 후 선상에서 즉시 어체의 크기를 3㎝로 세절한 즉시 식염을 원료멸치 중량의 15% 첨가하고 완전히 혼합하여 식염에 절인 다음, 식염에 절인 원료멸치를 10℃의 온도를 유지하면서 육지로 이송하였다.After capturing the anchovy, immediately cut the size of the fish into 3cm on the ship immediately and add salt to 15% of the weight of the raw anchovy, mix it thoroughly, and immerse the salt in the salt. Transferred to.
이송된 원료멸치를 발효통에 옮겨 담금을 하고 초기 발효온도 조건을 10℃로 낮게 하여 28일 동안 발효시킨 다음, 35℃의 온도에서 3개월 동안 본발효 공정을 거친 후 여과하여 멸치액젓을 제조하였다.Transfer the raw anchovy to the fermentation vessel was immersed and the initial fermentation temperature was lowered to 10 ℃ fermentation for 28 days, after passing through the main fermentation process for 3 months at a temperature of 35 ℃ filtered anchovy was prepared.
<실시예 3><Example 3>
멸치를 포획한 후 선상에서 즉시 어체의 크기를 5㎝로 세절한 즉시 식염을 원료멸치 중량의 20% 첨가하고 완전히 혼합하여 식염에 절인 다음, 식염에 절인 원료멸치를 4℃의 온도를 유지하면서 육지로 이송하였다.After capturing the anchovy, immediately cut the size of the fish to 5cm on the ship immediately, add 20% of the salt to the raw anchovy, mix it thoroughly, and immerse in the salt. Then, the raw anchovy pickled in saline is maintained at a temperature of 4 ℃. Transferred to.
이송된 원료멸치를 발효통에 옮겨 담금을 하고 초기 발효온도 조건을 4℃로 낮게 하여 15일 동안 발효시킨 다음, 25℃의 온도에서 5개월 동안 본발효 공정을 거친 후 여과하여 멸치액젓을 제조하였다.Transfer the raw anchovy to the fermentation vessel to immerse and lower the initial fermentation temperature conditions to 4 ℃ fermentation for 15 days, after passing through the main fermentation process for 5 months at a temperature of 25 ℃ filtered anchovy was prepared.
<실시예 4><Example 4>
멸치를 포획한 후 선상에서 즉시 어체의 크기를 10㎝로 세절한 즉시 식염을 원료멸치 중량의 20% 첨가하고 완전히 혼합하여 식염에 절인 다음, 식염에 절인 원료멸치를 14℃의 온도를 유지하면서 육지로 이송하였다.After capturing the anchovy, immediately cut the size of the fish to 10cm on the ship immediately, add 20% of the salt to the raw anchovy, mix it thoroughly, and immerse in the salt. Then, the raw anchovy pickled in salt is maintained at a temperature of 14 ℃. Transferred to.
이송된 원료멸치를 발효통에 옮겨 담금을 하고 초기 발효온도 조건을 14℃로 낮게 하여 28일 동안 발효시킨 다음, 30℃의 온도에서 6개월 동안 본발효 공정을 거친 후 여과하여 멸치액젓을 제조하였다.The anchovy was transferred to a fermentation vessel and immersed. The initial fermentation temperature was lowered to 14 ° C., and then fermented for 28 days. After passing through the fermentation process for 6 months at a temperature of 30 ° C., the anchovy liquor was prepared by filtration.
<실시예 5>Example 5
멸치를 포획한 후 선상에서 즉시 어체의 크기를 0.1㎝로 세절한 즉시 식염을 원료멸치 중량의 15% 첨가하고 완전히 혼합하여 식염에 절인 다음, 식염에 절인 원료멸치를 10℃의 온도를 유지하면서 육지로 이송하였다.After capturing the anchovy, immediately cut the size of the fish to 0.1cm on the ship immediately and add salt to 15% of the weight of the raw anchovy, mix it thoroughly, and immerse in the salt. Then, the raw anchovy pickled in saline is maintained at a temperature of 10 ℃. Transferred to.
이송된 원료멸치를 발효통에 옮겨 담금을 하고 초기 발효온도 조건을 10℃로 낮게 하여 28일 동안 발효시킨 다음, 32℃의 온도에서 4개월 동안 본발효 공정을 거친 후 여과하여 멸치액젓을 제조하였다.The raw material anchovy was transferred to the fermentation vessel and immersed, and the initial fermentation temperature was lowered to 10 ° C. and then fermented for 28 days.
<실시예 6><Example 6>
까나리를 포획한 후 선상에서 즉시 어체의 크기를 1㎝로 세절한 즉시 식염을 원료까나리 중량의 18% 첨가하고 완전히 혼합하여 식염에 절인 다음, 식염에 절인원료까나리를 7℃의 온도를 유지하면서 육지로 이송하였다.After capturing the canary, immediately cut the size of the fish to 1cm on the ship and immediately add salt to the salt by adding 18% of the weight of the raw canary, and then marinated in salt. Transferred to.
이송된 원료까나리를 발효통에 옮겨 담금을 하고 초기 발효온도 조건을 7℃로 낮게 하여 21일 동안 발효시킨 다음, 30℃의 온도에서 4개월 동안 본발효 공정을 거친 후 여과하여 까나리액젓을 제조하였다.Transferring the raw canary was transferred to the fermentation vessel to immerse and lowered the initial fermentation temperature conditions to 7 ℃ fermentation for 21 days, after passing through the main fermentation process for 4 months at a temperature of 30 ℃ filtered to prepare a canary liquor.
<비교예 1>Comparative Example 1
포획 후 잡은 형태 그대로 육지로 운반된 원료멸치에 식염을 21% 첨가하고 완전히 혼합하여 식염에 절인 다음, 발효통에 옮겨 담금을 하고 자연조건 상태하에서 8개월 동안 발효시킨 다음 여과하여 멸치액젓을 제조하였다.After capture, 21% of salt was added to the raw anchovies transported to the land as it was, and the mixture was completely pickled and salted. Then, it was immersed in a fermentation vessel.
<비교예 2>Comparative Example 2
포획 후 잡은 형태 그대로 육지로 운반된 원료까나리에 식염을 21% 첨가하고 완전히 혼합하여 식염에 절인 다음, 발효통에 옮겨 담금을 하고 자연조건 상태하에서 8개월 동안 발효시킨 다음 여과하여 까나리액젓을 제조하였다.21% of salt was added to the raw canary, which was transported to the land as it was caught after capture, and completely mixed, pickled and salted, and then immersed in a fermentation vessel.
<시험예 1><Test Example 1>
어체의 세절크기에 따른 히스타민 생성량의 변화를 알아보기 위하여 실시예 1 내지 실시예 5에서 제조한 멸치액젓의 히스타민 함량을 측정한 결과를 표 1에 나타내었다.Table 1 shows the results of measuring the histamine content of the anchovy fish sauce prepared in Examples 1 to 5 to determine the change in histamine production amount according to the size of the fish.
히스타민의 함량은 시료를 메탄올과 0.1N 염산을 4 : 1로 혼합한 추출용매에용해시킨 다음 30분간 소니케이션하여 여과하고 0.1M KH2PO4로 50배로 희석하고 재여과한 후 HPLC (컬럼 : C18 역상, 이동상 : 0.1M KH2PO4/ MeOH = 7 : 3 , 검출기 : UV 220nm (attenuation 0.1), 유속 : 1.0 ml/분)에 주입하여 측정하였다.The content of histamine was dissolved in an extraction solvent mixed with methanol and 0.1N hydrochloric acid 4: 1, filtered by sonication for 30 minutes, diluted 50 times with 0.1M KH 2 PO 4 , refiltered, and then purified by HPLC (column: C18 reverse phase, mobile phase: 0.1M KH 2 PO 4 / MeOH = 7: 3, detector: UV 220nm (attenuation 0.1), flow rate: 1.0 ml / min.
<표 1>. 어체의 세절크기에 따른 히스타민 생성량의 변화TABLE 1 Changes in Histamine Production According to Fish Fragment Size
<시험예 2><Test Example 2>
본 발명에 의해 제조된 액젓의 히스타민 생성 억제효과를 알아보기 위하여 시험예 1에서 히스타민의 생성량이 가장 적게 나타난 1cm의 크기로 세절하여 제조한 실시예 6에서 얻은 까나리 액젓 및 기존의 방법에 의하여 제조한 비교예 1 내지 비교예 2에서 얻은 멸치액젓과 까나리 액젓의 히스타민 함량을 시험예 1과 동일한 방법으로 측정한 결과를 표 2에 나타내었다.In order to examine the histamine production inhibitory effect of the fish sauce prepared according to the present invention was prepared by the Canary fish saucer obtained in Example 6 prepared by Example 6 prepared by cutting the size of the histamine production in the smallest amount of histamine in Test Example 1 and the conventional method Table 2 shows the results of measuring the histamine content of the anchovy fish sauce and canary fish sauce obtained in Comparative Examples 1 to 2 in the same manner as in Test Example 1.
<표 2>. 본 발명에 의해 제조된 액젓의 히스타민 생성억제 효과TABLE 2 Histamine Production Inhibitory Effect of Fish Sauce Prepared by the Present Invention
본 발명은 원료생선의 적절한 전처리 및 이송 및 발효온도의 관리를 통하여액젓의 제조과정 중에서 생성될 수 있는 히스타민의 생성을 억제시킴으로써, 동남아 일대 및 우리나라에서 주요한 조미식품으로 사용되고 있는 액젓에서 히스타민으로 인해 발생할 수 있는 알레르기성 식중독 등과 같은 신체적 위해 요소를 미연에 제거하고 제품의 품질을 보장함으로써 제조자, 공급자, 사용자 모두가 믿을 수 있는 안정된 품질의 액젓을 제조할 수 있다.The present invention by inhibiting the production of histamine that can be produced during the manufacturing process of the fish sauce through the appropriate pre-treatment and transfer of raw fish and the management of the fermentation temperature, it occurs due to the histamine in the fish sauce that is used as a major seasoning in Southeast Asia and Korea By eliminating physical hazards such as allergic food poisoning and ensuring the quality of the product, it is possible to manufacture a stable quality fish sauce that can be trusted by both manufacturers, suppliers and users.
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| CN102987334A (en) * | 2011-09-09 | 2013-03-27 | 浙江海洋学院 | Method for controlling content of histamine in fermented aquatic products |
| KR101310774B1 (en) * | 2011-02-25 | 2013-09-25 | 씨제이제일제당 (주) | A method for preparation of histamine-reduced fish sauce having a shortened ferment period |
| KR101336624B1 (en) * | 2010-06-25 | 2013-12-05 | 부경대학교 산학협력단 | Preparation method of quick fish sauce by grinding treatment and middle temperature fermentation |
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| KR101310774B1 (en) * | 2011-02-25 | 2013-09-25 | 씨제이제일제당 (주) | A method for preparation of histamine-reduced fish sauce having a shortened ferment period |
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| CN102987334B (en) * | 2011-09-09 | 2014-07-09 | 浙江海洋学院 | Method for controlling content of histamine in fermented aquatic products |
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