KR20140031958A - Using natural method of manufacturing a multi-functional fish sauce - Google Patents

Abstract

The present invention relates to a method for manufacturing multi-functional fish sauce using a natural product, which comprises the steps of: (a) drying birch bark and smashing into 100-150 micrometers; (b) combining the smashed birch bark powder and purified water by 1:1 of weight ratio and fermenting under 28-36 °C for three days; (c) combining the fermented ingredient and purified water by 1:5 of weight ratio and extracting under 85-95 °C; (d) drying Phellinus linteus (Sanghwang mushroom) and smashing into 20-50 micrometers; (e) combining the ingredient and purified water by 1:5 of weight ratio; (f) combining the ingredient of the (c) step and the ingredient of the (e) step by 1:5-1:30 of weight ratio; (g) smashing dried malt into 0.01-0.1 mm; (h) adding 100-300 g of the powdered malt per a liter of 60-80 °C purified water and extracting; (i) combining the extract of the (f) step and the extract of the (h) step by 10:1-1:1 of weight ratio; (j) combining the extract of the (i) step and bay salt by 1:1-5:1 of weight ratio and drying; (k) adding the salt of the (j) step to fish for manufacturing fish sauce by 5-30% of weight ratio and drying; and (l) filtering the salted fish completing aging and separating the fish sauce.

Description

Using natural method of manufacturing a multi-functional fish sauce

The present invention relates to a method for producing a multifunctional fish sauce using natural products.

Fish sauce is fermented using salt as a bedding source. It is the same as salted fish in the method, but it is distinguished during ripening. Unlike traditional salted fermented fish fermented 2-3 months, raw materials are not completely decomposed and can be obtained by extending the ripening period by 6-24 months. As the storage period lasts for a long time, the meat of the raw material is enzymatic hydrolyzed, and when it is sufficiently aged, it is filtered through a filtration device. Fish sauce is mainly used in cooking in Southeast Asian countries such as Vietnam, Thailand, Laos and the Philippines, and is used to match the food. In Korea, it is used to make kimchi. In Southeast Asian food, fisheries are also used as dips for cooking fish, shrimp, pork, and chicken. In southern China, it is also used as cooking oil, broth, and steamed food.

   Prior art similar to the present invention includes patent application 10-2000-0041983 (baeknyeoncho fish sauce and its manufacturing method) and the like.

Fish sauce is widely used as a food ingredient in Korea, China, Japan and Southeast Asia. The problem to be solved by the present invention is to reduce the salinity of the fish sauce, to reduce the fishy smell or odor and to produce a fish sauce with improved seasoning effect. In addition, the maturing period of the fish sauce generally takes 6 months or more. In the present invention, the maturing period is significantly shortened to increase productivity.

The present invention relates to a method for producing a multifunctional fish sauce using a natural product, comprising the steps of: (a) drying the birch bark to within 5% of water content and pulverizing to a size of 100 μm to 150 μm; (b) mixing the pulverized birch bark powder of step (a): purified water in a weight ratio of 1: 1 and fermenting at a temperature of 28 ° C to 36 ° C for 3 days; (c) mixing the fermented material of step (b): purified water in a weight ratio of 1: 5, extracting at a temperature of 85 ° C to 95 ° C for 2 hours, and then filtering to prepare an extract; (d) drying the mushrooms within 5% of water content and pulverizing them to a size of 20 μm to 50 μm; (e) mixing the material of step (d): purified water in a weight ratio of 1: 5, extracting at a temperature of 85 ° C to 95 ° C for 3 hours, and then filtering to prepare an extract; (f) mixing the material of step (c) and the material of step (e) in a weight ratio of 1: 5 to 1:30; (g) preparing dried malt having a moisture content of 5% to 10% by crushing it to a size of 0.01 mm to 0.1 mm; (h) adding 100 g to 300 g of the malt powder of step (g) per 1 liter of purified water at 60 ° C. to 80 ° C. for 3 hours to 5 hours, and then filtering to obtain an extract; (i) mixing the extract of step (h) with a weight ratio of 10: 1 to 1: 1 in the extract solution of step (f); (j) mixing the natural salt in the extract of step (i) in a weight ratio of 1: 1 to 5: 1 and drying the water content within 10%; (k) preparing fish for producing fish sauce; (l) adding the salt of step (j) to the fish of step (k) in a weight ratio of 5% to 30% and aging for 30 to 150 days; (m) separating the fish sauce by filtering the salted fish which has been aged in step (l); (o) comprising the step of commercializing the fish sauce of step (m).

 The fish sauce prepared according to the manufacturing method of the present invention has a low sodium component, which causes the adult disease, and when added to cook food with only the fish sauce of the present invention without adding spices, the fishy taste is improved. When the fish sauce of the present invention is added to meat and matured, it is a high quality fish sauce that can be used as a versatile seasoning by removing the odor of meat and improving flavor. In addition, the fermentation period of the fish sauce generally takes 6 months or more, but the fish sauce of the present invention takes about 30 days to 150 days, thereby improving productivity.

In order to achieve the above technical problem, the present invention relates to a method for producing a multifunctional fish sauce using a natural product, (a) drying the birch bark within 5% moisture content, prepared by grinding to a size of 100㎛ ~ 150㎛ Doing; (b) mixing the pulverized birch bark powder of step (a): purified water in a weight ratio of 1: 1 and fermenting at a temperature of 28 ° C to 36 ° C for 3 days; (c) mixing the fermented material of step (b): purified water in a weight ratio of 1: 5, extracting at a temperature of 85 ° C to 95 ° C for 2 hours, and then filtering to prepare an extract; (d) drying the mushrooms within 5% of water content and pulverizing them to a size of 20 μm to 50 μm; (e) mixing the material of step (d): purified water in a weight ratio of 1: 5, extracting at a temperature of 85 ° C to 95 ° C for 3 hours, and then filtering to prepare an extract; (f) mixing the material of step (c) and the material of step (e) in a weight ratio of 1: 5 to 1:30; (g) preparing dried malt having a moisture content of 5% to 10% by crushing it to a size of 0.01 mm to 0.1 mm; (h) adding 100 g to 300 g of the malt powder of step (g) per 1 liter of purified water at 60 ° C. to 80 ° C. for 3 hours to 5 hours, and then filtering to obtain an extract; (i) mixing the extract of step (h) with a weight ratio of 10: 1 to 1: 1 in the extract solution of step (f); (j) mixing the natural salt in the extract of step (i) in a weight ratio of 1: 1 to 5: 1 and drying the water content within 10%; (k) preparing fish for producing fish sauce; (l) adding the salt of step (j) to the fish of step (k) in a weight ratio of 5% to 30% and aging for 30 to 150 days; (m) separating the fish sauce by filtering the salted fish which has been aged in step (l); (o) comprising the step of commercializing the fish sauce of step (m).

     The fish sauce prepared according to the manufacturing method of the present invention has almost no fishy smell and odor, and the flavor, texture, and preference are improved to enhance the productability.

      BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail with reference to examples. However, the embodiments according to the present invention can be modified into various other forms, and the scope of the present invention should not be construed as being limited to the embodiments described below. The embodiments of the present invention are provided to enable those skilled in the art to more fully understand the present invention.

Example  One

In the manufacturing method of the present invention, the salt of the dried salt was prepared by mixing the natural salt in the extract of step (i) at a ratio of 1: 1, and then adding it at a weight ratio of 8% of raw anchovy, and then mixing the mixture for 60 days. Next, it was prepared by filtration.

Comparative Example  One

In general, anchovy sauce prepared on the market was prepared.

Example  2

In the manufacturing method of the present invention, the salt of the dried salt was prepared by mixing the natural salt in the ratio of the step (i) in a ratio of 1: 1, and then adding it in a weight ratio of 8% of ground bluefin tuna and mixing the mixture for 60 days. Were aged and then filtered to prepare.

Comparative Example 2

In general, a tuna fish sauce commercially available was prepared.

Example  3

In the manufacturing method of the present invention (1) in the extract of step (i) mixed with natural salts in a ratio of 1: 1 to make a salt made by drying, and then mixed by adding it in a weight ratio of 8% of raw canary, then aged for 60 days Then filtered.

Comparative Example 3

In general, prepared canary fish sauce for sale.

     Example 1, 2, 3 and Comparative Example 1, 2, 3 was evaluated by the following method for the taste, smell, texture, overall preference of the fish sauce. Thirty males and females in their 20s to 40s were tested for seaweed soup, crab and pork ribs prepared by adding fish sauce and fish sauce of Examples 1 and 2 and Comparative Examples 1 and 2, and then evaluated their satisfaction with taste. For the evaluation method, sensory evaluation was conducted by five-point method for taste, flavor, texture, and overall preference after the date of manufacture, and for sensory test items (very bad: 1 point, a little bad: 2 points, normal: 3 points) 4 points, very good: 5 points) The average scores were evaluated and shown in Tables 1 to 6.

<Sensory test comparison table when anchovy was used as it was> division smell Texture flavor Overall preference Example 1 4.7 4.6 4.7 4.7 Comparative Example 1 2.9 2.6 3.0 2.9

Sensory Evaluation Comparison Table of Bluefin Tuna Fish> division smell Texture flavor Overall preference Example 2 4.9 4.7 4.8 4.8 Comparative Example 2 3.0 2.9 3.2 3.1

<Sensory test comparison table when canary fish sauce is used as it is> division smell Texture flavor Overall preference Example 3 4.8 4.6 4.7 4.7 Comparative Example 3 2.6 2.5 2.5 2.5

<Comparison Table of Sensory Evaluations of Seaweed Soup with Salted Anchovy Sauce> division smell Texture flavor Overall preference Example 1 4.8 4.7 4.8 4.7 Comparative Example 1 3.1 2.8 3.2 3.1

<Sensory test comparison table for making crab with canary fish sauce and aging after 3 days of fermentation> division smell Texture flavor Overall preference Example 3 4.7 4.6 4.8 4.7 Comparative Example 3 3.3 3.0 3.4 3.3

<Sensory Test Comparison Chart of Pork Ribs Aged with Bluefin Tuna Fish> division smell Texture flavor Overall preference Example 2 4.9 4.8 4.9 4.9 Comparative Example 2 3.2 3.3 3.4 3.3

Add pork chops with bluefin tuna and cook for 24 hours before grilling and tasting.

<Comparison of Nutritional Components of Anchovy Sauce> division Per 100g moisture
(%) protein
(%) Fat
(%) Ash
(%) carbohydrate
(%) Ca
(mg) P
(mg) Na
(mg) K
(mg) Example 1 62.1 6.7 0 22.1 9.1 30 25 3864 352 Comparative Example 1 64 6.1 0.2 20.9 8.8 27 22 6358 334

<Table of Nutrition Facts of Bluefin Tuna Fish Sauce> division Per 100g moisture
(%) protein
(%) Fat
(%) Ash
(%) carbohydrate
(%) Ca
(mg) P
(mg) Na
(mg) K
(mg) Example 2 68.1 9.9 0.1 14.0 7.9 9 7 3829 435 Comparative Example 2 70.8 9.4 0.3 12.8 6.7 7 5 7021 423

<Table of Nutrition Facts of Canary Fish Sauce> division Per 100g moisture
(%) protein
(%) Fat
(%) Ash
(%) carbohydrate
(%) Ca
(mg) P
(mg) Na
(mg) K
(mg) Example 3 68 6.7 0.1 19.0 6.2 19 22 3754 275 Comparative Example 3 69.8 5.9 0.4 18.2 5.7 16 19 6957 267

Referring to Table 1 to Table 6, the crab, seaweed soup, and pork chops made by adding the fish sauce and the fish sauce of the present invention are already significantly less odor, compared to Comparative Examples 1, 2, 3, taste, texture and preference It can be seen that it is significantly improved. And referring to Table 7 to Table 9, it can be seen that the sodium component of the fish saucer of the present invention is significantly lower than the fish sauce of the comparative example, and various nutritional components are improved.

Claims (3)

(a) drying the birch bark to within 5% of water content and pulverizing to a size of 100 μm to 150 μm to prepare it;
(b) mixing the pulverized birch bark powder of step (a): purified water in a weight ratio of 1: 1 and fermenting at a temperature of 28 ° C to 36 ° C for 3 days;
(c) mixing the fermented material of step (b): purified water in a weight ratio of 1: 5, extracting at a temperature of 85 ° C to 95 ° C for 2 hours, and then filtering to prepare an extract;
(d) drying the mushrooms within 5% of water content and pulverizing them to a size of 20 μm to 50 μm;
(e) mixing the material of step (d): purified water in a weight ratio of 1: 5, extracting at a temperature of 85 ° C to 95 ° C for 3 hours, and then filtering to prepare an extract;
(f) mixing the material of step (c) and the material of step (e) in a weight ratio of 1: 5 to 1:30;
(g) preparing dried malt having a moisture content of 5% to 10% by crushing it to a size of 0.01 mm to 0.1 mm;
(h) adding 100 g to 300 g of the malt powder of step (g) per 1 liter of purified water at 60 ° C. to 80 ° C. for 3 hours to 5 hours, and then filtering to obtain an extract;
(i) mixing the extract of step (h) with a weight ratio of 10: 1 to 1: 1 in the extract solution of step (f);
(j) mixing the natural salt in the extract of step (i) in a weight ratio of 1: 1 to 5: 1 and drying the water content within 10%;
(k) preparing fish for producing fish sauce;
(l) adding the salt of step (j) to the fish of step (k) in a weight ratio of 5% to 30% and aging for 30 to 150 days;
(m) separating the fish sauce by filtering the salted fish which has been aged in step (l);
(o) The method of producing a multifunctional fish sauce using a natural product comprising the step of commercializing the fish sauce of the (m) step.
A fish sauce prepared by the method of claim 1.
A processed product prepared by drying the fish sauce of claim 1.