KR20110023566A - A quick method for preparing fish sauces - Google Patents

Abstract

PURPOSE: A rapid producing method of aged fish soy sauce using protease is provided to reduce the fermentation time of the aged fish soy sauce, and to secure the quality of the aged fish soy sauce. CONSTITUTION: A rapid producing method of aged fish soy sauce comprises the following steps: mixing soybeans and barley in a ratio of 5~8:5~2, soaking the mixture in water for 4~8hours, removing the moisture from the mixture, and steaming for 20~30minutes at 100~130deg C before cooling; injecting aspergillus oryzae into the cooled mixture, culturing for 30hours to obtain koji for the fish soy sauce; cutting edible fish for the fish soy sauce; adding water to the fish, and heating before filtering; mixing 55~65wt% of filtrate, 0.5~1.5wt% or protease, 14~18wt% of salt, and 20~30wt% of koji; and fermenting the mixture for 30~40days.

Description

A quick method for preparing fish sauces

The present invention relates to a method for producing fast-growing liver soy sauce, and more specifically, to prepare a liver for soy sauce, cutting anchovies, mackerel guts and cutlass, adding water to the cut raw material, heating and filtering And it relates to a method for producing fast-growing liver soy sauce consisting of the step of fermenting by adding protease, salt and koji to the filtrate obtained above, and the soy sauce prepared therefrom.

'Jang' refers to soy sauce, soybean paste, red pepper paste, and cheongukjang, and is a condiment that is commonly used in the East (Korea, China, Japan, etc.). Soy sauce has been a big year-round event for housewives, so that if there is no taste of soy sauce, a great disaster will come that year.

Soy sauce is a brewed soy sauce fermented with saline solution by cultivating conventional Korean soy sauce, soybean, skim soybeans, or cereals, acid-decomposed soybean produced by hydrolysis with acid, hydrolyzed soybean hydrolyzed with enzyme, and mixed at an appropriate ratio. Mixed soy sauce and fresh fresh fish are fermented and fermented and fermented and used for making kimchi.

However, in modern times, with the advancement of the industry and the change of lifestyles, our dietary habits and habits have changed drastically, making our diet simpler. It is difficult to find soy sauce at home.

Among these, fish liver is a fermented seafood seasoning prepared by decomposing and aging fish and shellfish by the metabolic action of auto digestive enzymes and microorganisms, and is used not only in Korea but also in other parts of the world. In Asia, it is mainly made in coastal areas of China, Japan, Southeast Asia, etc. There are Patisses in the Philippines, Nampla in Thailand, ngapi in Myanmar, budu in Malaysia, and anchovies in Europe. There is anchovy sauce, a liver soy sauce.

Compared to these soy sauces, the fermented soy sauce in Korea has a long-term fermentation at low temperatures, but has a distinctive taste different from the products produced in these regions. Inhibits production.

Fish liver is reported that fish protein is decomposed into various peptides to enhance the flavor of fish liver, and has a wide range of physiologically active functions such as anti-cancer, lowering blood pressure, lowering serum cholesterol, enhancing immunity and promoting calcium absorption.

As described above, in the present invention, as a result of repeated studies to solve the problems raised during mass production due to a long fermentation period in the manufacturing of conventional soy sauce, as a result of developing a short-term rapid fermentation method, the functional soy sauce has been provided. The production led to the present invention.

It is therefore an object of the present invention to provide a method which can produce liver soy sauce as an attribute,

It is also to provide a liver soy prepared by the above method of the present invention.

The object of the present invention as described above is to prepare the liver for the soy sauce, anchovies, mackerel guts and cutlass as the main raw material is heated and filtered with water, and then filtered and fermented by mixing the filtrate with protease, salt and koji to produce liver soy sauce And, by examining the fermentation characteristics of the prepared fish liver, it was achieved by confirming that can be produced fish liver with excellent characteristics even through short-term fermentation.

The present invention provides a method for producing fast-acting soy sauce.

Method for producing a fast-growing liver soy according to the present invention,

Preparing the liver soybeans;

Cutting the edible fish for fish liver;

Adding water to the cut raw material, heating and filtration; And

Fermentation by adding protease, salt and koji to the filtrate obtained above

.

In the present invention, "edible fish" or "edible fish for soy sauce" refers to various kinds of edible fish that have been conventionally used for the production of fish liver, and the kinds thereof are not limited, and various kinds such as anchovy, mackerel, and cutlass By-products, such as fish or the intestines left after processing them, may be used, or any material well known in the fishery industry.

In the method for preparing fast-growing liver soy sauce according to the present invention, the step of preparing the liver soy sauce is a mixture of soybean and barley in a ratio of 5: 5 to 8: 2, preferably 7: 3 for 4 to 8 hours , Preferably immersed for 7 hours, followed by water draining for 2 to 3 hours, preferably 2 hours, and steamed at 100 to 130 ° C., preferably at 120 ° C. for 20 to 30 minutes, preferably 25 minutes to 40 Cool to below Aspergillus oryzae (1 / 1,000 g) is sparged with spawn therein and incubated at 20 to 40 ° C., preferably at 30 ° C. for 18 to 30 hours, to prepare a koji.

In the method for preparing fast-acting soy sauce according to the present invention, the fermentation step is 55 to 65% by weight filtrate 0.5 to 1.5% by weight of protease, 14 to 18% by weight of salt, and 20 to 30% by weight of koji, preferably filtrate 59 1% by 3 days of fermentation at 25 to 35 ° C., preferably at 30 ° C. for 30 to 40 days, preferably 35 days after mixing 1% by weight of protease, 16% by weight of salt, and 24% by weight of koji. It is carried out by stirring once.

In another aspect, the present invention provides a liver soy sauce prepared by the method for producing a fast-acting soy sauce as described above.

Fish liver according to the present invention is an anchovy, mackerel guts and cutlass after heating with water filtrate 55 to 65% by weight of the filtrate obtained from 0.5 to 1.5% by weight of protease, 14 to 18% by weight of salt, and 20 to 30% by weight of koji It is prepared by mixing.

As described above, the soy sauce prepared according to the method of the present invention has the effect of maintaining the quality of the soy sauce while reducing the fermentation period by adding a protease to the filtrate obtained by heating the edible fish and fermenting it. It is a useful invention.

Hereinafter, preferred embodiments of the present invention have been described in detail through examples, but the scope of the present invention is not limited to these examples.

Example 1 Preparation of Rapidly Administered Soy Sauce

Anchovies and cutlass used in this embodiment was purchased and used in Chilsung market in Soybean City, and the mackerel guts were collected and used hygienically discarded in a fish shop in Chilsung market. Sanyang Sansam and Red Ginseng were purchased from Soybean Yangnyeong Market.

First, soybean and barley were mixed at a ratio of 7: 3, immersed for 6 hours, then drained for 2 hours, and steamed at 120 ° C for 25 minutes to cool below 40 ° C. Aspergillus oryzae (1 / 1,000 g) was sparged therein and incubated at 30 ° C. for 24 hours to use as a cozy.

In the preparation of fast-growing liver soy sauce, anchovies, mackerel guts and cutlass were used as main ingredients. Each raw material was chopped, heated to 100 ° C. for 10 minutes with 70% water, filtered through cotton cloth, and then treated with 1% protease (Bagsvaerd, Novo Co., Denmark) and 16% of saline and 24% of koji prepared above were added and stirred once every 3 days while fermenting at 30 ° C. for 35 days. At this time, anchovy, mackerel innards and cutlass were mixed in the same ratio to compare the fermentation characteristics of each and fermentation characteristics of the mixture.

Example 2 Preparation of Functional Soy Sauce

100 g of yangsan ginseng and 50 g of red ginseng were repeatedly refluxed for 2 hours at 95 ° C. with distilled water at 25 ° C. for 2 hours, and then prepared by mixing the same with the above method. The fermentation characteristics of each fish liver were compared by fermentation at room temperature without protease and heat treatment.

Experimental Example 1 Measurement of volatile basic nitrogen (VBN)

Volatile base nitrogen was measured using a microdiffusion method using a Conway unit. That is, add 1 mL of sample to the outer chamber of the Conway unit, add 1 mL of 0.01 NH ₃ BO ₃ and mixed indicator (0.066% methyl red + 0.066% bromocresol green, 1: 1) into the inner chamber, and then add 50% K ₂ CO ₃ 1 The mL was rapidly injected into the outer chamber, sealed, mixed carefully by shaking, and then left at 37 ° C. for 120 minutes. After standing still, titrate with 0.02 H ₂ SO ₄ solution and measure VBN value. At this time, the test zone did not put K ₂ CO ₃ .

                               (a-b) × f × 0.02 × 14.007

VBN mg% (mg / 100g sample) = ---------------------------------- X 100

                                          s

s: sample volume (mL)

a: Sample titration value (mL)

b: blank test titration (mL)

f: 0.02 N H2 _S O ₄ concentration factor

Variation of volatile basic nitrogen during rapid fermentation of fish sauce prepared for each condition is shown in Table 1 and FIG. 2. In all samples, volatile basic nitrogen increased rapidly until the first 7 days and increased slowly from 7 days to 28 days, and showed little change at 35 days of fermentation. The amount of volatile basic nitrogen was slightly lower than that of fish liver, and it was judged that Sanyangsan ginseng and red ginseng extract slightly reduced the production of volatile basic nitrogen.

Anchovy, mackerel intestine, and blackfish were mixed in equal proportions in the sections where goat and ginseng extracts were added, and in the case of naturally fermented soy sauce without heating and protease, the volatile basic nitrogen rapidly increased. The content was increased, and this result was attributed to the stable fermentation in a short time as each aquatic product was heated at 100 ° C and protease was added, and the highest content in the fish liver using mackerel guts was the highest. It is believed that the result was due to the hydrolysis of more mackerel viscera tissue. Previous studies on the quality characteristics of high-speed fermented canary soy sauce are the same results as the reports that the squid gut added group showed higher volatile basic nitrogen content compared to general canary soy sauce. Volatile basic nitrogen is generally measured as a value indicating the degree of decay of fresh fish, but there are no reports on changes in the quality of fish liver.

TABLE 1

Fermentation time (days) 0 7 14 21 28 35 ^※ A 21.477 48.091 48.558 56.028 67.234 64.432 ^※ AG 18.676 37.819 42.021 48.558 54.627 55.561 ^※ T 15.875 45.756 46.690 47.157 56.495 56.495 ^※ TG 15.408 41.554 42.021 44.356 51.826 56.028 ^※ MV 43.422 61.164 64.899 68.634 73.303 73.770 ^※ MVG 38.286 47.157 57.896 57.896 63.965 65.833 ^※ M 25.213 42.021 50.425 51.826 60.230 60.697 ^※ MG 21.944 46.690 52.293 56.495 58.829 57.896 ^※ MGN 21.477 80.307 94.781 105.986 163.882 184.426

^※ A: anchovy; T: Trichiurus lepturus ; MV: Viscera of mackerel;

^※ M: A + T + MV

^※ AG: anchovy + goat ginseng and red ginseng extract;

^※ TG: extracts of cutlass + goats and red ginseng;

^※ MVG: Mackerel Intestine + Goat Ginseng and Red Ginseng Extract;

^※ MGN: AG + TG + MVG (no protease, room temperature fermentation)

Experimental Example 2 Amino Nitrogen (NH2-N) Measurement

25 mL of sample was adjusted to pH 8.5 with 0.1 N NaOH solution. 20 mL of a formaldehyde solution prepared in advance at pH 8.5 was added thereto, followed by titration again to 8.5 with 0.1 N NaOH solution. A blank test of 0.1 N NaOH solution was carried out in the same manner to determine the amino nitrogen content according to the following equation.

                                (A-B) × 1.4 × F

Amino Nitrogen Content (mg / 100 g) = -------------------------- X 100

                                       25

A: Sample titration value (mL)

B: Experimental titration value (mL)

F: 0.1 N NaOH concentration coefficient

Changes in aminonitrogen content during fish fermentation are usually associated with changes in protease activity and VBN content. As shown in Table 2 and Figure 3, the change of amino nitrogen content in this Experimental Example showed little change after the rapid increase in amino nitrogen content of all soy sauces until the 14th day of fermentation. In the case of other fish livers, the content of some amino nitrogen decreased as the fish was heated to 100 ° C. In the case of natural fermentation, the protease activity in the koji and fish was gradually increased because proteases were not added. . In addition, the amino nitrogen content of each soy sauce was found in the order of mackerel guts> anchovy> mixed sample> brownfish except natural fermentation.This result was due to the unique protein characteristics of each raw soy sauce. Is considered to be the most easily achieved.

TABLE 2

Fermentation time (days) 0 7 14 21 28 35 ^※ A 84.784 201.040 232.466 240.025 237.331 245.733 ^※ AG 71.904 158.928 205.520 198.130 206.860 197.570 ^※ T 46.256 145.488 174.940 173.380 173.260 174.940 ^※ TG 49.504 135.072 165.700 161.734 170.911 181.150 ^※ MV 150.080 243.264 276.300 268.690 269.580 282.354 ^※ MVG 138.656 218.176 233.410 240.580 237.220 240.130 ^※ M 92.064 172.704 214.090 210.340 210.340 218.744 ^※ MG 80.304 176.848 208.430 207.201 202.940 204.181 ^※ MGN 175.000 233.531 266.364 280.241 302.724 312.272

Experimental Example 3 Measurement of Total Sugar and Reducing Sugar

The total sugar was taken in a sensitized flask with 1 mL of sample, 1 mL of 5% phenol solution and 6 mL of H ₂ SO ₄ were added thereto, mixed for 30 minutes, and the absorbance was measured at 440 nm. Total sugar content was calculated as glycose content.

Reducing sugar was added to 1 mL of the sample solution and 1 mL of the DNS reagent in a test tube by Dinitrosalicylic acid (DNS) colorimetric method, followed by cooling for 5 minutes. After 8 mL of D.W was added, the absorbance was measured at 540 nm.

Tables 3 and 4, Figures 4 and 5 show the change in total sugar and reducing sugar of the liver soy sauce during fermentation. Both total sugar and reducing sugar increased rapidly at 7 days of fermentation, total sugar showed a gentle increase thereafter, and reducing sugar gradually decreased from fermentation 21. In the case of naturally aged fish soy sauce, both total sugar and reducing sugar decreased from the beginning of the 21st day to the 21st, and increased again from the 28th. These results indicate that the total sugar and reducing sugar increased slightly as the amylase activity of koji increased after 21 days after the sugars derived from the initial koji were consumed by various microorganisms for 23 days of fermentation. In other fish livers, the microorganisms that adversely affect fermentation are inhibited by heating at the time of manufacture, resulting in high activity of amylase derived from koji. In the conventional report on the change of physicochemical composition during fermentation process of anchovy soy sauce using anchovy sauce and the quality report of soy sauce prepared with barley bran, total sugar and reducing sugar increased rapidly after fermentation and then gradually increased and then fermented. At the end of the day, the same results showed that reducing sugars decreased.

TABLE 3

Fermentation time (days) 0 7 14 21 28 35 ^※ A 2.983 5.403 5.430 5.500 5.690 5.910 ^※ AG 1.771 4.700 4.980 5.140 5.200 5.330 ^※ T 1.455 2.494 2.800 2.930 2.970 3.020 ^※ TG 1.619 2.970 3.130 3.460 3.600 3.670 ^※ MV 2.123 4.550 4.930 5.120 4.960 4.480 ^※ MVG 2.383 3.860 4.260 4.610 4.690 4.770 ^※ M 2.499 4.890 5.150 5.340 5.180 5.070 ^※ MG 1.895 4.070 4.260 4.400 4.310 4.580 ^※ MGN 1.790 0.899 0.334 0.259 0.263 0.560

TABLE 4

Fermentation time (days) 0 7 14 21 27 35 ^※ A 0.499 1.063 1.149 1.043 0.972 0.584 ^※ AG 0.315 0.759 0.826 0.777 0.660 0.400 ^※ T 0.279 0.506 0.603 0.513 0.434 0.267 ^※ TG 0.345 0.533 0.563 0.542 0.445 0.273 ^※ MV 0.432 0.782 0.876 0.889 0.879 0.529 ^※ MVG 0.495 0.777 0.840 0.848 0.827 0.498 ^※ M 0.471 0.922 0.982 0.955 0.925 0.556 ^※ MG 0.394 0.745 0.702 0.597 0.413 0.254 ^※ MGN 0.390 0.113 0.088 0.065 0.084 0.092

Experimental Example 4: Measurement of Trimethylamine (TMA)

Add 1 mL of sample solution to a 50 mL orbital test tube and shake vigorously 80 times with 1 mL of 10% formalin, 10 mL of toluene, and 3 mL of 25% KOH. After leaving for 5 minutes, anhydrous forget-me-not was added to 7 mL of the separated supernatant solution to remove moisture. 5 mL of dehydrated toluene layer was taken in another test tube A, mixed with 2 mL of 0.02% picric acid-toluene solution, left for 10 minutes, and the absorbance was measured at 410 nm.

The change of TMA during the fermentation of fish liver increased rapidly until 7 days after fermentation in fish soy sauce without added ginseng and red ginseng extract, and slowly increased.In the case of fish soy sauce containing red ginseng and red ginseng extract, it was very different in all soy sauce except natural fermented soy sauce. Similar trends were shown. Both the soy sauce with and without the extract showed slightly higher TMA values in the samples using mackerel gut. This result is due to the large degradation of TMAO present in the intestines, and the same result as the squid intestine group showed high TMA value during rapid fermentation of Canary fish liver. In addition, the report on the manufacturing and quality evaluation of salted oysters showed that the increase rate of TMA during the ripening period increased rapidly in the early stage of ripening, but gradually increased or decreased in the late ripening period. The results of this experiment showed similar results. . TMA is present as TMAO in saltwater fish, but when the freshness drops, it is reduced to TMA, causing a strong irritant odor, which can be reduced by acidification with basic substances. In this experiment, the TMA content of natural fermented soy sauce continued to increase to a relatively high value, which may be due to the delayed production of lactic acid produced during fermentation as the fermentation progressed slowly during natural fermentation.

TABLE 5

Fermentation time (days) 0 7 14 21 28 35 ^※ A 0.420 0.425 0.428 0.429 0.432 0.429 ^※ AG 0.396 0.412 0.417 0.422 0.424 0.425 ^※ T 0.417 0.422 0.423 0.425 0.430 0.431 ^※ TG 0.395 0.401 0.414 0.417 0.424 0.429 ^※ MV 0.424 0.431 0.433 0.435 0.436 0.432 ^※ MVG 0.398 0.413 0.418 0.418 0.423 0.422 ^※ M 0.419 0.425 0.425 0.427 0.430 0.430 ^※ MG 0.394 0.404 0.414 0.420 0.426 0.429 ^※ MGN 0.327 0.414 0.446 0.456 0.466 0.492

Experimental Example 5 Measurement of Protease Activity

Protease activity was measured using 1.5% (w / v) casein sodium substrate and substrates were prepared using McIvaline buffer (0.2 M Na ₂ HPO ₄ .12H ₂ O + 0.1 M citric acid, pH 7.0). Melted. Add 1 mL of 1.5% casein and 1 mL of 0.0015 M disodium EDTA, add 1 mL of the enzyme solution adjusted to 30 ° C., and react for 10 minutes. Then, add 3 mL of 0.4 M tricloacetic acid (TCA) to stop the reaction and leave for 30 minutes. It was. After filtering the reaction solution, 2 mL of the filtrate was added with 5 mL of 0.55 M sodium carbonate and 3 mL of 3 times dilution of Folin-Ciocalteu's phenol reagent (Merck, Darmstadt, Germany) at 30 ° C. After reacting for 30 minutes, the absorbance was measured at 660 nm. Under this reaction condition, the amount of enzyme liberating 1 μmol of tyrosine was 1 unit.

The activity of protease was increased rapidly after 7-14 days of fermentation, except for the fish sauce using mackerel intestine, and then increased slowly. In the case of natural fermented soy sauce, it increased rapidly after 21 days of fermentation. These results indicate that in the case of spontaneous fermentation, the activity of enzymes derived from koji and koji gradually increased, and the activity of enzymes increased rapidly from 21st day of fermentation to the environment suitable for enzyme activity. By heating the raw material of yesterday at 100 ° C., it is believed that the enzyme activity was high from the beginning of fermentation since only the enzymes derived from koji and various enzymes and enzymes were deactivated and added. High enzyme activity plays a very important role in the preparation of fast-growing soy sauce because it increases the content of free amino acids involved in the delicious and umami taste of soy sauce in a short time. It was reported that the protease activity of soy sauce soaked with Monascus pilosus koji was highest after 15 days of fermentation, and that the soy sauce prepared with conventional medicinal plants increased rapidly until one month of fermentation and then gradually increased or decreased. there was. However, in this study, the protease activity was shown to be relatively shorter than that, and thus, it is considered that the conventional soy sauce can solve the problem of low economic efficiency due to the long fermentation period.

TABLE 6

Fermentation time (days) One 7 14 21 28 35 ^※ A 557 792 827 843 858 880 ^※ AG 490 772 782 789 800 851 ^※ T 470 677 701 732 744 768 ^※ TG 499 571 669 720 754 789 ^※ MV 535 855 900 895 915 950 ^※ MVG 588 821 840 884 910 931 ^※ M 635 720 744 762 800 822 ^※ MG 572 658 714 749 771 811 ^※ MGN 343 377 394 406 457 571

Experimental Example 6 Measurement of Protein Content

1 mL of 2 mL Na ₂ CO ₃ (in 0.1 N NaOH) and 0.5% CuSO ₄ (in 1% Rochelle salt) (50: 1) was added to 0.2 mL of the sample. After adding the reagent and reacting for another 30 minutes, the absorbance was measured at 750 nm.

The change in the content of soluble protein according to the fermentation period showed a similar tendency to increase the activity of protease as shown in Table 7 and FIG. This may be due to the fact that the degradation of fish tissue was promoted by increasing the activity of protease, and the content of soluble protein increased the most until 14 days of fermentation. Fish liver, which shows the highest soluble protein content among the soy sauces of a single raw material, was made from mackerel guts and had a content of 17 (mg / mL). This is because protease activity is higher than other raw materials, visceral tissue is softer than fish meat, so it is easy to decompose, and blood blood content is higher than other raw materials. The total nitrogen content during the production of corrugated gut salt added with conventional proteolytic enzymes was increased to about 4 months of fermentation and then reported to decrease rapidly. This is because the amount of addition of protease in the previous studies was used as a secondary role of the protease present in the raw material, and the fermentation temperature was also at a low temperature of 10 ° C., indicating that the fermentation time was delayed. Therefore, fermented soy sauce for commercial purposes in a short period of time, such as this study, is suitable for fermentation from 28 to 30 days, when the increase of protease activity, soluble protein and sugar content is stopped or slowed down.

<Table 7>

Fermentation time (days) 0 7 14 21 28 35 ^※ A 7.377 10.200 13.848 14.381 14.864 15.000 ^※ AG 6.761 9.776 11.600 13.684 13.924 14.760 ^※ T 8.709 10.500 12.375 13.800 14.500 15.110 ^※ TG 8.966 10.460 12.800 14.400 15.311 15.410 ^※ MV 8.898 11.500 15.600 15.771 16.129 16.300 ^※ MVG 8.486 9.800 12.400 14.471 15.188 15.550 ^※ M 8.476 11.900 15.700 16.700 16.700 17.000 ^※ MG 7.719 9.230 12.928 13.194 14.401 14.880 ^※ MGN 4.200 5.700 6.500 7.000 8.700 11.600

Experimental Example 7 Measurement of Chromaticity

The chromaticity was represented by the values L, a, b using a color meter (JS555 COLORTECHNO SYSTEM CO., LTD, Japan). At this time, all measurements were carried out three times or more to obtain the average value.

The color change during the fermentation process is shown in Tables 8 to 10 below. The lightness L value decreased as fermentation progressed and the redness a value increased. Changes of the fish sauce containing the cutlass showed the largest change and those of the naturally fermented fish sauce showed the smallest value. In case of b value which shows yellowness, fish sauce using mackerel guts was the highest among all fermentation periods, followed by mixed and dried anchovy. It is believed that this is due to the flesh color of each fish. In the case of natural fermentation, the rate of fermentation is slow and the change of L, a, b is not large. It is believed that the color of cotton is relatively high due to the water-soluble component of Koji beans and barley as fermentation proceeds, while the early brightness of fermentation is low and the redness and yellowness are low due to the production of small white meat.

<Table 8>

L value

Fermentation time (days) 0 7 14 21 28 35 ^※ A 92.852 87.632 84.700 88.003 86.978 84.034 ^※ AG 94.503 88.754 89.055 87.582 88.057 87.249 ^※ T 94.834 90.967 88.841 86.373 80.500 71.300 ^※ TG 95.214 90.626 88.558 90.350 81.100 74.000 ^※ MV 87.793 83.759 86.200 87.489 82.396 75.908 ^※ MVG 86.359 85.264 87.300 84.170 81.668 82.560 ^※ M 89.539 87.557 88.000 85.819 86.295 82.559 ^※ MG 89.401 89.500 84.480 86.998 88.258 85.657 ^※ MGN 85.603 86.871 84.700 90.120 86.389 80.965

<Table 9>

a value

Fermentation time (days) 0 7 14 21 28 35 ^※ A -3.4407 -2.2963 -1.830 -1.7500 -1.1537 -0.3727 ^※ AG -3.4187 -2.5370 -2.443 -2.2503 -1.9820 -1.8770 ^※ T -3.8193 -2.7497 -2.324 -1.5070 0.5800 1.6400 ^※ TG -3.8197 -2.6793 -2.305 -2.0300 0.1000 1.3400 ^※ MV -4.8460 -2.7267 -1.460 -1.4300 -0.9903 0.7693 ^※ MVG -4.4333 -3.1210 -2.420 -2.1600 -1.7700 -1.6380 ^※ M -4.4743 -3.1790 -2.770 -2.7890 -2.2267 -1.6450 ^※ MG -4.3293 -3.3800 -2.910 -3.1407 -3.1603 -2.7747 ^※ MGN -3.4530 -3.5000 -3.430 -3.4600 -3.4000 -3.2947

<Table 10>

b value

Fermentation time (days) 0 7 14 21 28 35 ^※ A 22.146 31.908 35.102 36.290 35.374 36.927 ^※ AG 19.673 28.744 30.580 33.490 32.219 32.529 ^※ T 20.901 28.373 35.900 36.970 40.529 33.904 ^※ TG 20.949 28.558 34.840 35.610 39.832 32.514 ^※ MV 44.975 48.364 49.160 50.900 52.331 52.832 ^※ MVG 43.698 46.698 47.900 49.160 51.293 48.533 ^※ M 36.222 41.379 42.250 40.544 42.959 42.128 ^※ MG 34.019 43.000 41.131 39.467 39.095 39.840 ^※ MGN 35.595 38.259 40.932 38.947 38.600 38.777

Experimental Example 8: Brownness Measurement

Absorbance was measured at 490 nm using a UV-VIS spectrophotometer (UVLKONxs SECOMAM, France).

As brown also fermented, It was increased in all the fish livers. Especially, it was rapidly increased from the 28th day of fermentation, similar to the change of color, and 0.12 for the fish sauce without the early goat and red ginseng extract, The value of 0.15 was 1.444 and 1.355 on the 35th day of fermentation, respectively, and the difference was very high compared to the difference of the difference between the beginning and the end of fermentation in other fish sauces. These results indicate that anchovies and mackerel are red flesh fish with a lot of blood flesh, and in particular, this study used the guts of mackerel. Therefore, they are red and dark in comparison with the cutlass, and no significant change occurs as the fermentation of the fish sauce progresses. On the other hand, brown fish of the white fish, unlike mackerel or anchovy, has a unique color that is bright and the fermentation progresses rapidly. It seems to be.

<Table 11>

Fermentation time (days) 0 7 14 21 28 35 ^※ A 0.174 0.281 0.216 0.320 0.368 0.400 ^※ AG 0.132 0.251 0.212 0.280 0.312 0.371 ^※ T 0.120 0.202 0.253 0.320 0.590 1.444 ^※ TG 0.150 0.224 0.206 0.259 0.318 1.355 ^※ MV 0.309 0.372 0.328 0.377 0.506 0.585 ^※ MVG 0.317 0.367 0.284 0.199 0.485 0.433 ^※ M 0.249 0.313 0.333 0.372 0.392 0.447 ^※ MG 0.236 0.303 0.371 0.259 0.301 0.333 ^※ MGN 0.299 0.297 0.349 0.360 0.410 0.464

Experimental Example 9 pH Measurement

10 mL of sample was measured using a pH-meter (Metrohm LTD, CH-9101 Herisau., Swiss).

As the fermentation progresses as shown in Table 11 and FIG. 10, the change of pH during fast-growing soy sauce fermentation rapidly decreases until 14 days after fermentation, and then slowly increases until 21 days after fermentation. Decreased again. In the case of frozen soy sauce added with Goyang ginseng and red ginseng extract, the difference in the duration and the value of the change were slightly different. The pH of the fish is initially decreased and then increased, leading to decay. The tendency to decrease after the initial decrease and increase again in the section where goat and red ginseng extracts were added was initially lowered rapidly due to the increase of free amizoic acid due to the decomposition of fish meat protein, and then the slight increase in pH due to the growth of microorganisms. Induced by the production of lactic acid, it is believed that the pH is reduced again.

<Table 11>

Fermentation time (days) 0 7 14 21 28 35 ^※ A 5.76 5.03 5.05 5.30 4.62 4.57 ^※ AG 5.75 5.46 4.94 4.74 4.95 4.76 ^※ T 5.73 4.97 4.95 5.13 4.74 4.72 ^※ TG 5.74 5.19 4.99 5.26 4.79 4.30 ^※ MV 6.03 5.45 5.04 5.44 5.10 4.95 ^※ MVG 5.94 5.22 5.18 5.05 4.79 4.66 ^※ M 5.9 5.44 5.21 5.30 4.94 4.75 ^※ MG 5.75 5.4 5.32 4.74 4.39 4.50 ^※ MGN 6.14 5.56 5.35 5.37 5.23 5.02

Experimental Example 10 Acidity Measurement

The acidity fished during fermentation was expressed as the number of mLs of NaOH consumed to neutralize to pH 8.3 by titrating 0.1 N NaOH to 10 mL of the sample.

The titer of acidity changed similarly to the change of pH, increased rapidly until 14 days of fermentation, decreased again at 21 days, and increased until 35 days after fermentation. In the study of the flatfish solution, the acidity was steadily increased and the pH change was small, due to the buffering effect of free amino acids and other organic substances. In this study, the change of acidity is closely related to pH, so the change of acidity is also related to the amount of decomposition products and organic acid production of protein. However, in the case of fish sauce added with Sanyangsan ginseng and red ginseng extract, the pH and acidity did not change in comparison with those without soy sauce. do.

<Table 12>

Fermentation time (days) 0 7 14 21 28 35 ^※ A 8.43 16.69 20.14 15.82 18.82 20.85 ^※ AG 7.13 12.58 16.49 15.18 15.83 17.32 ^※ T 7.5 15.05 19.19 14.45 14.86 17.93 ^※ TG 7.55 13.85 16.76 13.32 16.97 20.08 ^※ MV 9.95 15.35 20.00 15.14 18.24 19.26 ^※ MVG 9.35 15.07 18.00 15.42 18.05 18.41 ^※ M 8.2 13.32 18.04 14.69 17.22 17.70 ^※ MG 7.6 12.75 16.62 16.23 18.12 17.74 ^※ MGN 6.8 16.5 17.43 14.38 15.72 16.31

Experimental Example 11 sensory evaluation

Color, aroma, taste, and overall taste maps of fermented soy sauce were administered to 20 adult men and women using a 5-point grading method. It was. The statistical significance test for the test results was analyzed by ANOVA of SPSS, and Duncan's multiple range test was used to verify the significant difference at 95% reliability.

Sensory evaluation results of each fish liver are shown in Table 13 below. As for color, there is no significant difference in all fish livers, so it is not a difference that can be easily identified with the naked eye. In terms of aroma and taste, the soy sauce made with anchovies and cutlass had a high score. These results suggest that the mackerel guts have a strong odor in the raw material itself and have a general adverse effect on the flavor and taste due to the high content of nitrogen compounds such as TMA during fermentation. The overall preference was also high in sensory soy sauce prepared with anchovies and cutlass, especially those made with anchovy, wild ginseng and red ginseng extract. In the case of natural fermented stem tablets, the lowest score was obtained in all sensory evaluations, which is considered to be due to insufficient fermentation and ripening as fermentation is slower than rapid fermentation.

TABLE 13

color smell flavor Overall likelihood ^※ A 3.00 ± 0.67 ^a 3.50 ± 0.85 ^a 3.60 ± 0.84 ^a 3.70 ± 1.16 ^{ab ※} AG 3.10 ± 0.74 ^a 3.40 ± 0.85 ^a 3.80 ± 1.14 ^a 3.90 ± 0.99 ^{a ※} T 3.10 ± 0.57 ^a 3.40 ± 0.85 ^a 3.50 ± 0.85 ^a 3.70 ± 0.95 ^{ab ※} TG 2.90 ± 0.47 ^a 3.40 ± 0.85 ^a 3.50 ± 0.85 ^a 3.60 ± 0.97 ^{ab ※} MV 3.10 ± 0.74 ^a 2.80 ± 1.03 ^ab 2.60 ± 0.70 ^b 2.90 ± 0.74 ^{b ※} MVG 3.10 ± 0.57 ^a 2.60 ± 0.97 ^ab 2.60 ± 0.70 ^b 2.90 ± 0.57 ^{b ※} M 3.10 ± 0.74 ^a 2.60 ± 0.97 ^ab 2.60 ± 0.84 ^b 2.90 ± 0.74 ^{b ※} MG 3.00 ± 0.67 ^a 2.80 ± 1.03 ^ab 2.50 ± 0.97 ^b 3.00 ± 0.67 ^{b ※} MGN 2.90 ± 0.74 ^a 1.90 ± 0.86 ^b 1.70 ± 0.82 ^c 1.60 ± 0.97 ^c

1A and 1B are diagrams schematically showing a method of manufacturing liver liver according to the present invention.

2A and 2B are graphs showing the change in mg of VBN during fermentation time.

3A and 3B are graphs showing the change in mg ₂ -N of NH ₂ -N during fermentation time.

4A and 4B are graphs showing the change in total sugar (gm / mL) during fermentation time.

5A and 5B are graphs showing the change in reducing sugar (gm / mL) during fermentation time.

6A and 6B are graphs showing changes in TMA content during fermentation time.

7A and 7B are graphs showing changes in protease activity during fermentation time.

8A and 8B are graphs showing protein content changes during fermentation time.

9A and 9B are graphs showing the change in brownness during fermentation time.

10A and 10B are graphs showing pH change during fermentation time.

11A and 11B are graphs showing acidity changes during fermentation time.

Claims (5)

Preparing the liver soybeans; Cutting the edible fish for fish liver; Adding water to the cut raw material, heating and filtration; And Fermentation by adding protease, salt and koji to the filtrate obtained above Property consisting of a method of manufacturing soy sauce. The method of claim 1, wherein the edible fish for fish liver is a mixture of anchovy, mackerel and cutlass. According to claim 1, wherein the step for preparing the liver soy sauce Coated soybean and barley in a ratio of 5: 5 to 8: 2 soaked for 4 to 8 hours, followed by water for 2 to 3 hours, 100 After cooling for 20 to 30 minutes by increasing the steam at 130 to 130 ℃, aspergillus oryzae ( Aspergillus oryzae ) is sprayed with a spawn to produce a fast-growing liver soy, characterized in that prepared for 20 to 40 ℃ 18 to 30 hours incubation Way. According to claim 1, wherein the fermentation step is mixed with 55 to 65% by weight of the protease 0.5 to 1.5%, saline 14 to 18%, and 20 to 30% by weight Koji 30 to 40 ℃ 30 to 40 A method of producing fast-growing fish liver, characterized in that it is fermented daily. Anchovies, mackerel guts and cutlass prepared by the method according to any one of claims 1 to 4 were heated with water and filtrate 55 to 65% by weight of the filtrate obtained from 0.5 to 1.5% by weight of protease, 14 to 14% of salt. 18% by weight, and 20% to 30% by weight of the cod liver prepared by mixing.

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