KR20110021409A - Manufacturing method of low salt concentrated liquid of marine products and natural source using the low salt concentrated liquid - Google Patents

Abstract

PURPOSE: A producing method of low salinity concentrate, and natural sauce using thereof are provided to prevent the loss of effective components of a hydroxide group boiled extract. CONSTITUTION: A producing method of low salinity concentrate comprises the following steps: pre-processing a hydroxide group boiled extract(S2); hydrolyzing the boiled extract by inserting more than one kind of alkali resistant proteinase(S3); three-stage filtering the hydrolyzed boiled extract using activated carbon, an ultra-filtration membrane, and a nano-filtration membrane(S4); and concentrating the filtered hydroxide group boiled extract(S5).

Description

MANUFACTURING METHOD OF LOW SALT CONCENTRATED LIQUID OF MARINE PRODUCTS AND NATURAL SOURCE USING THE LOW SALT CONCENTRATED LIQUID}

The present invention relates to a method for preparing a low salinity concentrate that can lower the salinity and prevent the loss of useful and polished ingredients in the preparation of the concentrate using a fish-based cooked liquid, and a low salt concentrate and a natural cooker prepared using the same.

Most of the causes of death in Korea are due to circulatory diseases, including hypertension, and excessive intake of sodium is known to be a major cause of diseases such as hypertension. Commercial seasonings such as soy sauce, mixed soy sauce, and acid-decomposed soy sauce and seasoning foods using the same have high salt concentrations and are low in palatability and may cause various adult diseases such as high blood pressure and heart disease. Accordingly, research on low salts of various foods is being actively conducted. Among these low salting methods, the possibility of using an electrodialysis method using an electrically charged membrane and the research and industrialization using a reverse osmosis apparatus have been in progress.

Electrodialysis is a process that separates ions from a solution. When a voltage is applied to a solution and an electric field is applied, ionic components in the solution are selectively passed through a cation exchange resin membrane and an anion exchange resin membrane by an electric field. This is a method based on a theoretical basis. Electrodialysis is one of the most commonly used membrane processes with reverse osmosis and ultrafiltration, and is mainly used for the purpose of desalination using electrically charged membranes.

In the electrodialysis, the low molecular weight inorganic salt contained in the material to be desalted can be removed, but the ionic material having a high molecular weight cannot penetrate the membrane. Using these characteristics, research on acetic acid recovery, separation of lactic acid in batch fermentation, recovery of metal ions, removal of inorganic solutions and leachate treatment, recovery of salt from Kimchi factory wastewater, desalination of seawater and desalination of fish sauce, tuna and Research is being conducted on the desalination of oyster cooked liquid and the desalination of liver.

However, the electrodialysis method has a large investment cost and energy consumption for the purpose of desalination in the food industry, a large burden of operation and management costs, and wastewater treatment and recovery brine storage facilities in addition to the main equipment of the electrodialysis membrane. There are limitations that large facilities such as In addition, the electrodialysis method has a problem of degrading the value of the seasoning material because the important seasoning ingredients that determine the quality of seasoning foods in the desalting process together with the salt is not expanded, so the use in the food industry has not been expanded.

Reverse osmosis is a method using a semi-impermeable membrane that allows water to pass freely but does not allow solutes (salts, etc.) to pass through the membrane. When a pressure higher than the pressure (50-100 kgf / cm 2 in the case of seawater) is added to the opposite aqueous solution, the water in the aqueous solution moves to pure water.

It is mainly used for seawater desalination, pulp waste liquid purification, plating wastewater treatment, etc. because the target materials of the conventional reverse osmosis method are soluble salts, ionic substances and substances having a molecular weight of 350 or less. However, when handling perishable liquid substances such as food processes, semi-permeable membranes are inevitable when filtering substances that are not sufficiently sterilized by hot water or chemicals, and thus use is limited, and their service life is relatively short. Energy efficiency is low because it requires a high pressure of ˜10 MPa. In addition, the reverse osmosis method is not suitable for the purpose of selectively removing only the salinity, since not only salts but also free amino acids, which are the main nutrients of foods, and taste-determining taste-determining ingredients are removed in the desalting process.

Embodiments of the present invention for solving the above problems are low salinity, a method for preparing a low salinity concentrate that can prevent the loss of the main useful components and taste components of the fish-based cooked liquid in the desalting process and prepared using the same To provide a low salt concentrate and a natural cook.

In addition, the present invention provides a method for preparing a low salinity concentrate, which is easy to be introduced into an existing concentrate production facility and easy to install and operate, and a low salinity concentrate prepared using the same and a natural cookery.

According to the embodiments of the present invention for achieving the above object of the present invention, a method for producing a low salinity concentrate of the fish-based cooked liquid, pre-treatment step to remove impurities from the fish-based cooked liquid, alkali resistance to the pre-processed cooked liquid Hydrolyzing by adding one or more proteolytic enzymes, three-stage filtration treatment step of selectively removing the off-flavor components, molecular weight of 10,000 or more components, salts from the hydrolysis-completed ripening solution and the cooked complete solution Concentration can be achieved.

Here, the three-stage filtration treatment step, the deodorizing step of removing the off-flavor components from the boiling water using activated carbon, the step of removing components of molecular weight 10,000 or more by using an ultrafiltration membrane from the cooked liquid from which the off-flavor component is removed and the Selective removal of the salt may be performed by passing the self-permeating liquid from which the molecular weight 10,000 or more components are removed through the nanofiltration membrane. The deodorizing step includes the step of injecting the activated carbon into the hydrolyzed porcelain solution, stirring the porcelain solution into which the activated carbon is added for a predetermined time, and pressurizing the stirred porcelain solution through the clay layer. Can be. For example, in the deodorizing step, 0.5 to 10% w / w of activated carbon relative to the solid content in the hydrolyzed self-producing solution may be added to remove the off-flavor component from the self-producing solution by stirring for a predetermined time. In addition, the nanofiltration membrane may use a nanofiltration membrane having a spiral blocking rate of 40 to 70%.

On the other hand, according to the embodiments of the present invention for achieving the above object of the present invention, the low salinity concentrate prepared by using a fish-based cooked liquid, selectively removes the odor component, a molecular weight of 10,000 or more components and salt in the fish-based cooked liquid The three-stage filtration process and three-stage filtration process to remove can be prepared by low-temperature concentration, wherein the prepared concentrate can be formed of brix 50 ~ 55%, salinity 7% or less.

On the other hand, according to the embodiments of the present invention for achieving the above object of the present invention, a natural cook using a low salt concentrate of the fish-based cooked liquid, mixed the seasoning material to a low salt concentrate prepared using the fish-based cooked liquid The low salinity concentrate of the fish-based cooked liquid is prepared by low-temperature concentration of a three-stage filtration treatment and a three-stage filtered cooked liquid to selectively remove the off-flavor component, the molecular weight of 10,000 or more, and salt from the fish-based cooked liquid. Can be.

As described above, according to embodiments of the present invention, during the desalting process to prepare a low-salt concentrate containing a large amount of amino acids and low-molecular peptides contained in the cooked liquid and the essential ingredients as it is Can be.

In addition, the useful ingredients and tasteful ingredients are included as it is, the salinity is low, it is easy to mix with other seasoning ingredients, and the sensory properties are improved, it can be used as a raw material of various fishery-based natural cookery.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings, but the present invention is not limited to or limited by the embodiments. In describing the present invention, a detailed description of well-known functions or constructions may be omitted for clarity of the present invention.

Hereinafter, with reference to Figure 1 will be described in detail a low salt concentrate manufacturing method according to an embodiment of the present invention.

In the method for producing a low salinity concentrate using a fish-based cooked liquid, first, fish-based ingredients such as fish and shellfish are cooked at a predetermined temperature for a predetermined time to prepare a cooked liquid (S1).

And pretreatment is performed to remove the water-insoluble impurities from the prepared cooking liquid (S2).

Here, the cooking solution contains water-insoluble impurities such as shells, bones, heads, and intestines derived from the fishery-based material itself, which is a material. Filter with.

Next, at least one alkali proteolytic enzyme is added to the pretreated cooked liquor and hydrolyzed (S3).

For example, in the hydrolysis step, the mixed enzyme is added to 0.005 to 0.5% w / w in the self-boiling solution and then hydrolyzed at 40 ~ 60 ℃ for 1 to 24 hours. And in order to deactivate the enzyme in the hydrolyzed complete solution, the warming solution is heated at 80-95 ° C. for 5-40 minutes.

Next, a high-protein-low salted fish-based cooked liquid may be formed by gradually removing the hydrolyzed cooked liquid by using a three-stage filtration system, in which a odor component, a molecular weight of 10,000 or more, and salts are gradually removed.

Here, the three-stage filtration treatment consists of a deodorization step (S41) for removing off-flavor components, a removal step (S42) of components having a molecular weight of 10,000 or more, and a salt removal step (S43).

In detail, the deodorizing step (S41) may remove the off-flavor components from the cooked liquor using activated charcoal, and cools the cooked liquor that has been hydrolyzed by alkaline proteolytic enzymes at 55 to 65 ° C. and then filter the activated charcoal. do. In addition, in the deodorizing step, 0.5 ~ 10% w / w of activated carbon compared to the content of the hydrolyzed solid content in the cooked liquid was stirred for 5 minutes to 2 hours at a rate of 10 ~ 100RPM and then carried out by pressing through the clay layer do.

In the step of removing components having a molecular weight of 10,000 or more (S42), hydrolyzate having a molecular weight of 10,000 or more can be removed from the cooked liquid by pressurizing an ultrafiltration membrane (Ultrafiltration membrane, UF membrane).

In the salt removal step (S43), salts may be selectively removed by passing the self-filtration solution through which the molecular weight of 10,000 or more is removed and passed through the nanofiltration membrane through the ultrafiltration membrane. For example, the nanofiltration membrane is a spiral type and may use a filtration membrane having a salt blocking rate of 40 to 70%.

Next, a high-protein-low-salt concentrate can be prepared by concentrating the cooked liquid in which the three-stage filtration process is completed at low temperature (S5).

Here, the three-stage filtration process as described above can be concentrated at a low temperature so that the solid content and salinity of brix 50 to 65% by measuring the solid content and salinity of the self-adhesive solution using an ATAGO refractometer.

In addition, other seasoning materials may be mixed with the low salt concentrate prepared as described above (S6) to prepare a natural cook.

Hereinafter, examples of the low salinity concentrate prepared according to the low salinity concentrate preparation method according to the embodiment of the present invention described above and examples of a natural cooker prepared using the low salt concentrate are described.

Example 1

A low salt concentrate was prepared using tuna.

The low salinity concentrate of tuna is one or more kinds of alkaline proteolytic enzymes after filtering the tuna cooked broth obtained by boiling the tuna at 90 ° C. for 30 minutes to 1 hour using a 5-10 μm microfilter to remove water-insoluble impurities. Mix 0.005 ~ 0.2% w / w compared to the tuna cooked liquid, and hydrolyzed for 2 to 4 hours at 45 ~ 55 ℃. In addition, 1 to 5% w / w of activated carbon is added to the solid content of the hydrolyzed tuna cooked liquid and reacted. After passing through the clay layer, the hydrolyzate having a molecular weight of 10,000 or more is removed by an ultrafiltration membrane. In order to dilute the hydrolyzate-treated tuna cooked liquor to brix 5% w / w or less, purified water was added 2-5 times v / v and passed through a spiral nanofiltration membrane with a desalination rate of 40% or more. Low-salt tuna cooked liquid can be prepared. And low salt tuna concentration of less than 0.3% salinity of low-temperature tuna concentrate was prepared by brix 50 ~ 55%, low salt tuna concentration of less than 7% salinity.

And using the low salt sesame concentrate prepared as described above and mixed with other seasoning ingredients as described in Table 1 to prepare a natural tuna cook.

Raw material name Content (mg) Low Salt Salmon Tuna Concentrate 60 Comprehensive Extract
(Anchovy: mushroom: Tashima = 10: 1: 1) 380 Kelp Extract 160 Brewed Soy Sauce 115 Salt 95 Kelp Seasoning 65 Sugar 47 spirits 30 corn syrup 28 Mirim 10 Wheat extract 10

[Example 2]

Component analysis of the low salt tuna concentrate prepared as described above is shown in Table 2 below. Referring to Table 2, the low salinity tuna concentrate is about 40-50% lower in salinity and 1.25 times higher crude protein than conventional tuna concentrates sold and traded.

I could see that. In addition, as a result of analyzing the free amino acid, sweet components (Pro, Ala, Gly, Ser) increased about 2 times, umami and sour (asp, glu) components increased about 1.8 times, essential amino acids (10 species) about 1.3 It can be seen that the fold increased.

Sample Name TN (%) Crude Protein (%) Crude fat (%) NaCl (%) Original Sesame Concentrate 4 25 0.3 12-15 Low Salt Salmon Tuna Concentrate 5 31.3 0.3 6 ~ 7

Example 3

Similar to Example 1 described above, a low salt concentrate was prepared using oysters.

The oyster cooked liquor, which had been cooked at 90 ° C. for 10 to 30 minutes, was filtered through a micro filter of 5 to 10 μm to remove non-aqueous impurities, and then mixed with at least one alkaline proteolytic enzyme, 0.005 ~ 0.2% w / w is added and hydrolyzed at 45 to 55 ° C for 2 to 4 hours. Then, 0.5 to 1% w / w of activated carbon relative to the solids content of the hydrolyzed oyster cooked solution was reacted and passed through a white clay layer, followed by removing the hydrolyzate having a molecular weight of 10,000 or more by an ultrafiltration membrane. Purified water was added 2-5 times v / v to the hydrolyzate-removed oyster cooked water, diluted to brix 5% w / w or less, and passed through a spiral nanofiltration membrane with a desalination rate of 40% or more. Get low salt oyster cooked liquid. In addition, low-temperature oyster cooked liquor with less than 0.3% salinity can be prepared at low salt oyster concentrates with brix 50-55% and salinity below 7%.

And using the low-salt oyster concentrate prepared as described above and mixed with other seasoning ingredients as described in Table 3 below to prepare a natural oyster cooking.

Raw material name Content (mg) Purified water 30.0 Sugar 30.0 Salt 14.0 Starch 2.8 Black Pepper Powder 0.02 Oyster Cooking 9.0 Oyster Extract 0.5 Brewed Soy Sauce 5.0 Shiitake mushroom extract 1.0 Garlic Extract 1.0 Ginger Extract 0.5 Frozen garlic 1.0 Tuna Fish 5.0 Soy sauce 0.18

According to the present embodiments, the salt can be removed from the fish-based cooked liquid to form a low salt concentrate. A high protein concentrate containing the useful components including amino acids and low-molecular peptides contained in the cooked liquid during the manufacturing process is intact. It can manufacture. In addition, in the desalting process, the taste components of the cooked water were not removed but were found to be excellent sensory. In addition, since the salinity of the concentrate is low, it is easy to mix with other seasonings, and thus various natural cooks can be prepared.

As described above, the present invention has been described by specific embodiments such as specific components and the like, but the embodiments and the drawings are provided only to help a more general understanding of the present invention, and the present invention is limited to the above-described embodiments. In other words, various modifications and variations are possible to those skilled in the art to which the present invention pertains. Therefore, the spirit of the present invention should not be limited to the above-described embodiments, and all the things that are equivalent to or equivalent to the scope of the claims as well as the claims to be described later belong to the scope of the present invention.

1 is a flow chart illustrating a method for producing a low salinity concentrate of a fish-based cooked liquid and a method of producing a natural cooker according to an embodiment of the present invention.

Claims (6)

A pretreatment step of removing impurities from the fish-based cooked liquid; Hydrolyzing one or more alkaline proteolytic enzymes in the pre-processed cooked liquid; A three-stage filtration treatment step of selectively removing off-flavor components, components having a molecular weight of 10,000 or more, and salts in the hydrolyzed porcelain solution; And Concentrating the cooked liquid in which the filtration treatment is completed; Low salt concentration of the fish-based cooked solution containing a manufacturing method. The method of claim 1, The three stage filtration treatment step, Deodorization step of removing off-flavor components from the cooking liquid using activated carbon; Removing components having a molecular weight of 10,000 or more using an ultrafiltration membrane from the off-flavored odorous solution; And Selectively removing salt by passing the self-permeating liquid from which the molecular weight 10,000 or more component is removed through a nanofiltration membrane; Low salt concentration of the fish-based cooked solution containing a manufacturing method. The method of claim 2, The deodorizing step is a method for producing a low salinity concentrate of the fish-based cooked fish in which 0.5 to 10% w / w of activated carbon compared to the solid content in the hydrolyzed cooked liquid. The method of claim 2, The nanofiltration membrane is a method for producing a low salt concentration of a fish-based cooked fish is a nanofiltration membrane of the spiral type salt blocking rate of 40 to 70%. In the low salinity concentrate prepared using a fish-based cooked liquid, Three-stage filtration treatment to selectively remove off-flavor components, molecular weight 10,000 or more, and salts from the fish-based cooked liquor; Low salinity concentrate. It is formed by mixing a seasoning material in a low salinity concentrate prepared using a fish-based cooked liquid, the low salt concentrate of the fish-based cooked liquid is a three-stage to selectively remove off-flavor components, molecular weight 10,000 or more and salt from the fish-based cooked liquid Natural cookery using a low salinity concentrate prepared by low-temperature concentration of the filtered and three-stage filtered cooked.

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