KR20110117603A - A fermented fish sauce decreased harmful objects and process of preparation thereof - Google Patents

Abstract

The present invention relates to a fish chopped fish and a method for producing the same with reduced harmful components, more specifically, the present invention comprises the steps of washing the fish; Removing head, guts, gills, bones or skin from the washed fish; Milling the fish whose head, intestines, gills, bones or shells have been removed with a mill; Adding salt to the ground fish and mixing the salt; And it relates to a method for producing a fish chops reduced harmful ingredients comprising the step of fermenting the mixture of fish and salt in a tank or a container and a fish chops prepared by the method. Unlike the conventional method of preparing fish fish sauce, the method for preparing fish fish sauce according to the present invention is made by using the fish from which the harmful components have been removed as a raw material or by preparing the fish sauce fish to prevent harmful ingredients from being produced during the fermentation period. It blocks the inflow path of heavy metals in the source, prevents harmful components of histamine from forming during fermentation, and prevents harmful substances from entering the fermentation vessel. Increasing the content of these and improve the sensuality is the effect that can produce a high-quality fish sauce with improved taste and quality.

Description

A fermented fish sauce decreased harmful objects and process of preparation

The present invention relates to a fish saucer with reduced harmful components and a method for manufacturing the same, more specifically, using the fish from which the harmful components have been accumulated as a raw material, and by grinding the fish so that harmful components do not occur during the fermentation process, fermentation vessel The present invention relates to a high quality fish sauce and a method of manufacturing the same, using a sanitary container such as a glass bottle, which is hygienically safe and improved in quality.

Salted seafood, including fish sauce, is our own traditional fermented food that is the source of Korean food. In general, salted fish is a fermented and matured raw protein by enzymatic action by adding a relatively large amount of salt to fish and shellfish, and fish sauce is a fermented salted fish salted for a longer time to separate the filtrate. These salted fish and fish sauce are used as seasoning foods mainly serving as an appetite enhancer because of the rich taste and unique flavors produced by the enzyme action. In Korea, various kinds of salted fish are made according to the provinces. Recently, fish salted fish or fish salted fish are imported from Southeast Asia and other countries as food ingredients according to the internationalization of foods.

In the case of conventional fish sauce, it contains water, salt, small amount of amino acid, nitrogen and calcium.In particular, anchovy sauce contains a large amount of taste components such as various amino acids such as glutamic acid, glycine, alanine, lysine and nucleic acid. It is widely used for seasoning of pickled vegetables such as kimchi.

In addition, fish fish sauce contains a large amount of protein sources in fish, so it has a taste effect in addition to nutritional function, and has an physiological activity such as antioxidant and antimicrobial effects, as well as immunomodulatory function, hormone and neurotransmitter. It is also known to have bioregulatory functions such as antihypertensive effects.

In the past, these types of fish sauce were mostly self-sufficient type of home-made self-sufficiency, but recently, the factory produces hygienic and increased shelf life, and the demand is gradually increasing.

On the other hand, the traditional method of manufacturing a fish sauce is made by mixing the raw fish with salt and put it in a tank or a container and ferment for a certain period of time and then filter the liquid produced by the decomposition of the fish. Fish sauce is an animal natural seasoning and is used as an essential seasoning for kimchi production.It is one of the essential seasonings that are indispensable in the Korean food culture.

However, the traditional salted fish sauce has a high salinity, which causes various adult diseases such as stomach cancer, high blood pressure, kidney disease, stroke, and osteoporosis, and the repelling phenomenon of the salted salted fish sauce is occurring. Due to the accumulation of heavy metals, such as lead, cadmium, chromium and mercury, which are harmful to the site, fish liquor prepared using whole raw fish increases the content of harmful substances during fermentation and maturation during the manufacturing of the fish sauce. In addition, since salt does not penetrate quickly with the naked eye in the early stage of fermentation, due to the lowering of freshness, many histamines, which cause allergic diseases such as atopy, occur during a long-term fermentation process for more than one year, and are mainly used as fermentation vessels of traditional fish sauce. Since the paint and cement components of the cement tank are likely to flow into the fish saucer, There is a concern that people who consume fish sauce prepared by the method may cause health problems. Therefore, it is necessary to develop a technology for manufacturing fish chops, which is more stable and has better quality by reducing the harmful components generated during the fermentation period and the harmful ingredients generated during the fermentation period.

In view of the problems of the prior art, the inventors of the present invention use fish which removes the sites where harmful substances are accumulated, prevents harmful ingredients from occurring during the fermentation period, and prevents the harmful ingredients from being transferred to the fermented fish sauce. The present invention was completed by confirming that not only the stability to the body is excellent but also the content and taste of the nutritional ingredients are excellent in the sense of beauty and quality.

It is therefore an object of the present invention to provide a method for producing fish liquor with reduced harmful substances.

Still another object of the present invention is to provide a fish sauce prepared by the method of the present invention.

In order to achieve the above object, the present invention,

Washing the fish;

Removing head, guts, gills, bones or skin from the washed fish;

Milling the fish whose head, intestines, gills, bones or shells have been removed with a mill;

Adding salt to the ground fish and mixing the salt; And

It provides a method for producing a fish chops reduced harmful ingredients comprising the step of fermenting the mixture of the fish and salt in a sanitary container such as a glass bottle.

In one embodiment of the present invention, the salt may be added by mixing 15 to 30 parts by weight based on 100 parts by weight of fish from which the head, guts or gills are removed.

In one embodiment of the present invention, the fish may be selected from the group consisting of anchovies, sardines, herring, horse mackerel, defense, sashimi, saury, snowballs, shrimp, smelt and canary.

In one embodiment of the present invention, the fermentation may be one to one and a half years at room temperature.

In one embodiment of the present invention, the harmful component may be selected from the group consisting of lead, cadmium, chromium, mercury, histamine, cement and paint components.

In addition, the present invention provides a fish chops reduced harmful components produced by the method according to the present invention.

In one embodiment of the present invention, the fish may be selected from the group consisting of anchovies, sardines, herring, horse mackerel, defense, sashimi, saury, snowballs, shrimp, smelt and canary.

In one embodiment of the present invention, the harmful component may be selected from the group consisting of lead, cadmium, chromium, mercury, histamine, cement and paint components.

Unlike the conventional method for manufacturing fish sauce, the method for preparing fish sauce according to the present invention removes the site where harmful components are accumulated and uses the ground fish as raw material to prevent histamine from being produced during fermentation, and sanitary containers such as glass bottles. By preparing fish liquor into a fish sauce, it blocks the food inflow path of food harmful ingredients accumulated in fish, prevents harmful ingredients from forming during fermentation, prevents the transfer of harmful ingredients from fermentation vessel to fish sauce, and harmful from fermentation vessel. It is not only possible to secure the stability of the body, but also to increase the content of important nutrients and improve the sensory taste of the fish sauce. have.

Figure 1 shows a schematic diagram of the manufacturing method of fish chops according to an embodiment of the present invention.

The present invention is used to remove the harmful substances accumulated in the fish in order to remove the harmful substances contained in the fish, and the raw fish, which is ground to prevent the harmful components from occurring during the fermentation, raw materials, put in a sanitary container such as glass bottles and fish It is characterized by providing a method of manufacturing.

Recently, food hazardous substances discharged to the environment due to the increase of industrial wastes are introduced into rivers through sewage, which is known to accumulate in specific parts of various organisms including fish through ecological circulation. In particular, in the case of fish, harmful substances are metabolized to

Although it is concentrated in the head, intestines, gills, bones and shells, so far, foods made with fish, especially salted fish, are made using these fish as a whole. When food is consumed by consumers because the salt penetrates the meat slowly and the paint and cement components of the cement tank, which are frequently used as fermentation vessels of traditional fish sauces and harmful substances caused by the freshness of the fish, are introduced into the saucepan. Problems are occurring.

On the other hand, in the present invention, using the fish to remove the site where the harmful substances accumulated, in order to prevent the generation of harmful substances during the fermentation period, using a glass bottle without the inflow of harmful components into the fermentation vessel prepared fish liquor Because it has a feature that can provide fish chops excellent in the body stability. Preferably, the method for producing a fish chops reduced harmful components according to the present invention, washing the fish; Removing head, guts, gills, bones or skin from the washed fish; Milling the fish from which the head, intestines, gills, bones or shells are removed with a mill; Adding salt to the ground fish and mixing the salt; And putting the mixture of fish and salt into a sanitary container and fermenting the same.

In addition, described in more detail step by step the manufacturing method of fish chops according to the present invention.

Step 1: Fish Flushed  step

First, wash the fish, which is the raw material for making fish sauce. The type of fish that can be used for the manufacture of fish sauce salt in the present invention is not limited thereto, for example, the fish is anchovy, sardines, herring, horse mackerel, yellowtail, sashimi, saury, sashimi, shrimp, smelt and canary and The same small fish can be used, preferably anchovy.

The washing may be performed using clean purified water to wash the fish that is the raw material of the fish liquor, or may be performed using brine or clean sea water. Preferably, clean seawater may be used for hygiene and process convenience, and washing with water may be performed 1 to 5 times, preferably about 3 times.

In addition, after washing with water may be performed to drain the fish, the draining may be performed by leaving the washed fish on the net.

Step 2: removing the harmful component accumulation site

When the washing process of the fish according to the first step is completed, the site where the harmful components of the fish are accumulated is removed.

In the present invention, the site of the fish accumulated harmful components may include all parts of the fish that may accumulate harmful components, preferably head, internal organs, gills, shells, bones. Therefore, the case of removing the head, internal organs, gills, bones, shells of fish, as well as the case of removing other harmful component accumulation site may correspond to the step of removing the harmful component accumulation site of the present invention.

Removal of the site where the harmful components are accumulated can be performed by hand, using a knife or a machine, in one embodiment of the present invention to remove the head, guts and gills of the fish by hand. In addition, the fish may be additionally washed with water and the water draining process for removing the portion of the harmful components accumulated therein, and the fish may be ground in order to increase the efficiency of fermentation in the fermentation step during the manufacturing process of the fish sauce. .

Step 3: Fish Crushed  step

After removing the portion of the fish accumulated harmful components in step 2, using a grinding machine to crush the fish sufficiently. This grinding process allows salt to easily penetrate into the naked eye at the beginning of fermentation, thereby suppressing freshness of fish, and also has the effect of inhibiting the generation of harmful substances such as histamine during fermentation.

Step 4: add salt to mix

The fish ground in the third step may be mixed by adding salt. At this time, the amount of salt to be added may be added to 15 to 30 parts by weight of salt with respect to 100 parts by weight of fish, preferably 20 to 30 parts by weight may be added and mixed. In addition, if the amount of added salt is less than 15 parts by weight, the amount of salt may not be enough, and the fish sauce may rot. On the other hand, if the amount is more than 30 parts by weight, the saltiness may be too salty to reduce the palatability for eating and the health may be due to excessive salt intake. It can cause problems.

In addition, the salt that can be used in the present invention can be used both commercially available salt, such as refined salt or sun salt, preferably sun salt can be used.

Thereafter, the mixing step of the fish and the salt may be performed by hand or using a machine in a separate container or in a container of the next step.

Step 5: Fermentation

When the mixing process is completed by adding salt, the process of fermenting the mixture of fish and salt may be performed. The fermentation may be preferably carried out in a sanitary safe tank or container, but more preferably, the salted fish may be placed in a glass bottle and fermented at room temperature after being covered with a sealed lid to prevent air flow. .

In general, fermentation process of salted fish may be enzymes and bacteria in the raw fish and shellfish tissue to hydrolyze the protein and biosynthesis. Originally, salted fish is dependent on the fermentation method by natural ripening, so the ingredients of fermentation products vary depending on the type and condition of the fermentation substrate, and the expression products vary depending on the mechanism of microorganisms or enzymes involved in fermentation. Can lose. For example, since protease derived from fish protein is inhibited at high salt concentration, it has been found that protease of salt-resistant bacteria plays an important role in fermentation of salted fish.

On the other hand, the fermentation process according to the invention is characterized in that it is carried out in a state that does not pass through the air, the fermentation vessel is not particularly limited. Specifically, the container for the fish at this stage should be a one that can maintain the air-free state during the fermentation process by employing a sealed lid. The input of special fermentation strains from the outside during the fermentation process is generally unnecessary.

In addition, the fermentation according to the present invention may be fermented at room temperature for 6 months to 2 years, preferably 1 year to 1 year and a half.

Thereafter, as a further step, the fermentation broth produced in the vessel is prepared by removing the precipitate, leaving the supernatant separated, and then filtering to obtain a filtrate to prepare a fish liquor according to the present invention. The filtration can be used as long as it is a conventional method used in the art, preferably, it can be carried out by filtering the fermentation broth using a small eye sieve or cloth of 0.2 ~ 0.4 mesh. In addition, the fish fish prepared in the process of the present invention can be commercialized through the step of packaging according to the consumer's various preferences, such as glass bottles, PET bottles, plastic packs, tubes.

As described above, the fish liquor prepared according to the present invention is manufactured by fermenting the fish from which the harmful components have been accumulated, as a raw material, and has excellent stability in the body.

According to one embodiment of the present invention, first, a fish saucepan was prepared using raw anchovies from which heads, internal organs, and gills were removed (Example 1), and second, a fish saucepan was prepared using the whole anchovy ( Comparative Example 1), the content of the food harmful components contained in each anchovy fish sauce of the fish fish sauce (Comparative Example 2) prepared after grinding the third anchovy, according to the method of the present invention In the case of fish sauce prepared by removing the head, guts and gills, the contents of harmful metals such as lead, cadmium, chromium and mercury and harmful components such as histamine are significantly higher than those prepared by the traditional method as shown in the second. It was found to decrease. In addition, the fish sauce prepared by the third method, the histamine content was significantly reduced compared to the second fish sauce prepared by the traditional method (see Table 1).

On the other hand, the contents of total nitrogen and amino nitrogen of the nutrients of the fish sauce were prepared by the first method of removing the head, the intestines and the gills, compared to the anchovy sauce prepared with the second and third anchovies. It was found to increase significantly in anchovy fish sauce (see Table 1).

Therefore, through the above results, the present inventors can reduce or eliminate the content of food harmful ingredients when preparing fish sauce using fish and ground fish from which the harmful ingredients have been accumulated according to the present invention. It can be seen that the content of can be increased.

In addition, the fish saucer prepared according to the present invention is characterized in that the quality of the fish saucer is improved quality compared to the fish saucer prepared by the conventional method.

That is, according to one embodiment of the present invention, the results of the investigation of the sensory taste of taste and aroma in the fish chopped fish prepared by using anchovy and anchovy whole prepared with anchovies from the head, guts and gills removed , Anchovy salt sauce prepared by the method of the present invention was reduced compared to the anchovy salt sauce prepared by the conventional method, while the taste and flavor of the fish sauce was found to increase, the fish juice sauce according to the present invention in terms of comprehensive airway High scores were shown (see Table 2).

Therefore, the fish liquor prepared by the method according to the present invention is characterized by a high-quality fish liquor that is not only stable in the body by reducing the content of food harmful components, but also improved taste and aroma.

In addition, the harmful ingredients that can be reduced or eliminated by the method for preparing fish fish sauce according to the present invention may include any food harmful ingredients harmful to the human body, but are not limited thereto, such as lead, cadmium, chromium, mercury, and the like. It may be chosen from a crowd of histamines.

Among the harmful components, the heavy metals containing mercury and lead are not easily discharged when they enter the living body, and if the accumulation increases, they cause poisoning such as weight loss, anemia, biochemical and morphological changes of organs, brain damage, etc. Competitive action in the intestinal absorption stage with essential inorganic elements such as iron, zinc, selenium, etc., reducing their content in tissues. In addition, some toxic metals react with body tissues even at relatively low concentrations, and have a toxic effect on the body. Especially, because of their long biological half-life, they cannot be cured once poisoned.

In addition, the histamine (histamine) is a type of amino acid contained in red fish such as anchovy, histidine (histidine) when the freshness of the fish falls, decarboxylation (脫 炭 酸) reaction by the action of bacteria of allergy food poisoning It turns into histamine, the causative agent. Symptoms of high histamine consumption include urticaria, swelling, contact dermatitis, atopic dermatitis, allergic rhinitis, allergic conjunctivitis and bronchial asthma, which are the main allergic diseases. Convulsions, and large doses can cause dyspnea and cause death. In Thailand, where the production of fish sauce is high, Thailand has set the histamine content below 500ppm. In Korea, there is no standard for histamine content in fish sauce, but for the health of the people, it is necessary to hurry to develop a manufacturing method of fish sauce that reduces the production of histamine. And like Thailand, we have to make and manage the specification of histamine content in fish sauce.

Therefore, if the fish is removed from the site where harmful components have been accumulated as described above, and the fish liquor is prepared by grinding and mixing it with salt to prevent histamine from being produced during fermentation, the influx of harmful components into the human body may be blocked. Consumers can consume fish sauce with confidence.

Furthermore, the present invention may provide a food comprising the fish sauce of the present invention, for example, the food of the present invention may include, but not limited to, kimchi, radish, soup, salad and pizza containing the fish sauce of the present invention. It doesn't work.

The kimchi fish sauce of the present invention may be typically used in kimchi, and the fish sauce of the present invention may also be used in the preparation of various side dishes. It is also possible to use the fish saucer of the present invention to give a taste of a light broth of soup, especially clear soup. Although salads and pizzas are originally Western foods, depending on the recipes of Western foods, anchovy, which is Western salted fish, is used in salads and pizzas, so the fish fish sauce of the present invention is also used.

It can be applied to recipes such as

Hereinafter, the present invention will be described in more detail with reference to Examples. In the Examples, the fish fish saucer of the present invention was prepared, its components were measured according to the following method, and its properties were examined by sensory inspection. It will be apparent to those skilled in the art that these embodiments are merely illustrative of the present invention and that the scope of the present invention is not limited to these embodiments.

< Example  1>

Preparation of Anchovy Sauce

In order to remove harmful substances accumulated in fish and to produce stable anchovy fish sauce, the present inventors first removed fresh anchovies (using fish caught from Gijang-gun, Busan) about 8cm in size, and then removed heads, intestines and gills. 10 kg of the dried anchovies were washed three times with clean seawater, and allowed to stand on a net to sufficiently remove water. Thereafter, the anchovy was mixed with 2.5 kg of natural salt, and filled with the anchovy salted in a glass bottle with a capacity of 25L, then covered with a lid with a seal to prevent air from passing through it, and about 1 year at room temperature. After fermentation for half, the clarified liquid was separated from the fermented broth, left to stand, and then filtered through a cloth to obtain an filtered anchovy liquor.

< Comparative example  1>

Preparation of Anchovy Sauce

Anchovy sake was prepared in the same manner as in Example 1 except that the anchovy was used as a whole without removing the head, guts and gills.

< Comparative example  2>

Preparation of Anchovy Sauce

Anchovy sake was prepared in the same manner except that the whole anchovy used as a raw material in Comparative Example 1 was ground with a mill.

< Experimental Example  1>

Comparison of Contents of Toxic Substances and Nutrients in Anchovy Sauce

The contents of heavy metals (lead, cadmium, chromium, mercury) and histamine, which are harmful substances in anchovy sauce, were investigated for the anchovy sauce prepared in Examples 1 and Comparative Example 1 and Comparative Example 2, and the total nitrogen as a nutrient. And amino nitrogen content was investigated. The contents of lead, cadmium and chromium in heavy metals were analyzed by ICP Mass and mercury by mercury analyzer. The total nitrogen content was used for the AOAC method, the amino nitrogen content was performed by the KS method, the results are shown in Table 1 below.

Comparison of Harmful Substance Contents and Quality Characteristics of Anchovy Sauce ingredient Example 1 Comparative Example 1 Comparative Example 2 heavy metal   Lead (ppm) 0.019 0.125 0.125 Cadmium (ppm) 0.018 0.105 0.105   Chrome (ppm) 0.021 0.150 0.150   Mercury (ppm) 0.009 0.089 0.089 Histamine (ppm) 20 680 13 Total Nitrogen (mg / 100ml) 2.309 2.023 2.023 Amino Acid Nitrogen (mg / 100ml) 1.443 1.203 1.203

As a result, as shown in Table 1 above, when the fish sauce was prepared using anchovy from which fish head, guts and gills were removed according to the method of the present invention (Example 1), the sauce was prepared using the whole anchovy. Compared to the case (Comparative Example 1 and Comparative Example 2), the content of heavy metals (lead, cadmium, chromium, mercury), which is a food hazardous substance, was significantly reduced. And histamine, an allergic disease-causing ingredient such as atopic dermatitis, was prepared by using anchovies from which fish head, guts and gills were removed according to the method of the present invention (Example 1) and ground anchovy with a crusher. In the case of using the fish sauce (Comparative Example 2), the histamine content was significantly lower, as compared with the case of using the whole anchovy (Comparative Example 1), to have a histamine content of 1/30 to 1/50. In addition, the content of total nitrogen as a nutrient component and the content of amino nitrogen as a taste component was found to increase Example 1 compared to Comparative Example 1 and Comparative Example 2.

Therefore, the present inventors have found that the production method of the anchovy fish saucer of the present invention has an effect of significantly reducing the heavy metals and histamine, which are harmful substances, compared to the conventional anchovy saucemaking process. As a result of confirming that the total nutrients and amino nitrogen content, which are important nutrients, can be increased, it was found that the fish sauce production method according to the present invention can produce a fish sauce excellent in both safety and quality.

< Experimental Example  2>

Sensory test

Sensory characteristics of the anchovy sauce prepared in Example 1 and Comparative Example 1 were compared and analyzed as follows. In other words, the evaluation items were conducted on a five-point scale method with salty, umami, odor (inherent flavor of fish sauce) and overall preferences. 83 members of the general public (sex: women (53), men (30), ages: 20s) (5 people), 30s (13 people), 40s (32 people), 50s (29 people), 60s (4 people) were subjected to sensory evaluation, and the results are shown in Table 2 below. It was. In addition, the evaluation criteria of the 5-point scale method were 1 point: very bad, 2 points: bad, 3 points: normal, 4 points: excellent, 5 points: very excellent.

Sensory test result sample Salty taste Umami Odor (fish sauce flavor) General preference Comparative Example 1 4.30 ± 1.03 3.12 ± 0.72 2.98 ± 0.91  3.23 ± 0.98 Example 1 4.13 ± 0.95 3.31 ± 0.93 3.29 ± 1.02 3.56 ± 1.02

As a result, as shown in Table 2, the anchovy fish sauce of the embodiment according to the present invention showed that the salty taste was reduced compared to the anchovy fish sauce (comparative example) according to the conventional traditional manufacturing method, while the flavor and flavor of the fish sauce Higher scores were found, and in the case of general preferences in which each item was synthesized, the fish sauce of Example 1 had a better sensory taste than Comparative Example 1.

As described above, the present invention has been described with reference to the preferred embodiments. Those skilled in the art will appreciate that the present invention can be implemented in a modified form without departing from the essential features of the present invention. Therefore, the disclosed embodiments should be considered in an illustrative rather than a restrictive sense. The scope of the present invention is shown in the claims rather than the foregoing description, and all differences within the scope will be construed as being included in the present invention.

Claims (9)

Washing the fish;
Removing head, guts, gills, bones or skin from the washed fish; Milling the fish whose head, intestines, gills, bones or shells have been removed with a mill;
Adding salt to the ground fish and mixing the salt; And
And putting the mixture of fish and salt into a sanitary container and fermenting the same. The method of claim 1,
Said salt is 15 to 30 parts by weight based on 100 parts by weight of the fish head, guts, gills, bones or shells removed is added to the mixing method for producing a fish chops reduced harmful ingredients. The method of claim 1,
The sanitary container is a manufacturing method of fish chops reduced harmful ingredients, characterized in that using the glass bottle so that harmful ingredients do not flow into the fish saucer The method of claim 1,
The fish is anchovy, sardines, herring, horse mackerel, defense, sashimi, saury, snow flakes, shrimp, smelt and canary manufacturing method of reduced fish nutrients, characterized in that selected from the group consisting of. The method of claim 1,
The fermentation is harmful, characterized in that the fermentation for 1 year to 1 and a half years at room temperature
Process for preparing fish sauce with reduced ingredients. The method of claim 1,
The harmful component is a lead, cadmium, chromium, mercury and histamine selected from the group consisting of a method for producing a fish chops reduced harmful components, characterized in that. Fish with reduced harmful components prepared by the method of any one of claims 1 to 6
Fish sauce. The method of claim 7, wherein
The fish is anchovy, sardines, herring, horse mackerel, defense, sashimi, saury, snow flakes, shrimp, smelt, and canary selected from the group consisting of reduced toxic ingredients fish sauce. The method of claim 7, wherein
The harmful component is reduced fish toxic ingredients, characterized in that selected from the group consisting of lead, cadmium, chromium, mercury and histamine.

Images