KR20160039800A - Fish soy source and a preparation thereof - Google Patents

Abstract

The present invention relates to a fish soy sauce and a method of preparing the same. More specifically, the present invention relates to a method of preparing fish soy sauce, which includes the steps of: mixing 60-80 w% of a fish sauce, 5-30 w% of water, and 5-20 w% of an essential amino acid containing material; heating the obtained mixture at the temperature of 100-130°C for 4-48 hours to prepare a seasoned sauce; and cooling and filtering the obtained seasoned sauce, and to the fish sauce prepared through the same. The fish soy sauce additionally contains essential amino acids so that a user can sufficiently feel a palatable taste and flavor without additives such as monosodium glutamate (MSG). In addition, during the preparing process, a boiling process is performed at a high temperature, so that impurities are sufficiently removed. Accordingly, even if the fish sauce is left as it is for at least one hundred days, the color of the fish sauce is not changed, and biogenic amine represents a lower value.

Description

[0001] The present invention relates to a fish soy source and a preparation method thereof,

The present invention relates to a fish liver containing a high content of essential amino acids and a process for producing the same.

Soy sauce is made from beans, wheat, salt and yeast. In other words, various enzymes of yeast break down the proteins of soy and wheat into amino acids and turn the starch into sugar, which creates unique flavor.

Most commercial soy sauce is brewed soy sauce. These brewed soy sauce uses defatted soybeans, which are not soybeans, but remaining soybeans, as a raw material. In addition, it contains sodium glutamate (MSG), a chemical seasoning, sweeteners, thickeners, Pigments and other additives. Recently, consumers have expressed a feeling of rejection of taste due to artificial additives such as seasonings and tend to prefer taste using natural materials as much as possible.

Meanwhile, soy sauce is one of the natural seasoning, and it is widely used in Korea and Southeast Asia and other countries around the world.

The raw materials of fish sauces are blue fish, freshwater fish or sago, which produce biogenic amines harmful to human body.

Excessive intake of biogenic amines can stimulate the nervous system and vascular system, cause food allergy, and possibly turn into carcinogens through metabolism in the body. Particularly, in Korea, blue fish (mackerel, saury, sardine, tuna, etc.) such as the main raw materials of fish sauce is a very serious pollutant level of commercially available fish sauce.

The degree of contamination (ppm, mk / kg) of the biogenic amines is determined by the content of histamine or tilamine. EU histamine levels are less than 200 mg / kg in the United States and less than 500 mg / kg in the United States. There is no standard for histamine in the United States, which is about 700 to 1600 mg / kg.

In addition to the above-mentioned biogenic amine value, fish sauce is used for roasting vegetables, meat or seafood. At this time, when the temperature of the frying pan is high, excessive fish smell is instantly generated from the fish sauce.

The flavor is enhanced by adding the sauce and soy sauce at the time of cooking. Recently, the sauce that can do both functions has been spotlighted.

Korean Patent Laid-Open Publication No. 2001-0065911 discloses mixing anchovy sauce with an emulsion prepared by mixing defatted soybean and wheat, which are the main ingredients of brewed soy sauce, and then fermenting and aging the fermented soy sauce for a certain period of time to prepare brewed soy sauce Korean Patent Publication No. 2014-0083298 proposes an anchovy sauce soy sauce seasoning mixed with anchovy sauce, compound seasoning, brewed soy sauce, sodium citrate, and licorice extract. The brewed soy sauce obtained at this time had a problem with the fermented taste of the sauce still due to the simple mixing of the anchovy sauce.

Korean Patent Laid-Open Publication No. 2003-0026493 discloses an enzyme-decomposed soy sauce obtained by hydrolysis of anchovy raw sauce fermentation residue, soy sauce mixture and water mixture using Flavourzyme, and Korean Patent Publication No. 2012-0008836 Soy sauce having processed fish sauce is prepared by spreading meju in an sauce and then aging. In these patents, fish sauce is used as a raw material during the manufacturing process of soy sauce, so that the fermented taste has been removed to some extent, but no consideration is given to the biogenic amino value.

Korean Patent Publication No. 2001-0065911 Korean Patent Publication No. 2014-0083298 Korean Patent Publication No. 2003-0026493 Korean Patent Publication No. 2012-0008836

As a result of various studies to produce a new kind of soy sauce capable of overcoming the above problems, applicants have found that a fish sauce is prepared by using a fish sauce as a raw material, an essential amino acid extract is used therein, It is possible to effectively neutralize the odor of various food materials, thereby completing the present invention.

Accordingly, it is an object of the present invention to provide fish liver and a method for producing the same.

In order to achieve the above object,

Mixing 60 to 80% by weight of a fish sauce, 5 to 30% by weight of water, and 5 to 20% by weight of an essential amino acid-containing material;

Heating the resulting mixture at 100 to 130 캜 for 4 to 48 hours to prepare a seasoning sauce; And

And cooling the obtained seasoned fish sauce followed by filtration.

Wherein the essential amino acid-containing material is prepared by adding 5 to 30 parts by weight of water to 1 part by weight of soybeans; Covering the gas generated by heating at 50 to 100 DEG C for 2 to 48 hours; And a concentrating step after cooling.

The essential amino acid-containing substance may be prepared by adding 0.1 to 0.5 parts by weight of a fish sauce to 1 part by weight of Meju; Aging at 10 to 40 DEG C for 3 to 60 days; And a filtrate obtained by filtration.

The present invention also provides a fish liver prepared through the above steps.

In the case of fish liver according to the present invention, an essential amino acid is added separately during the production of liver so that a richness and flavor can be fully felt without additives such as MSG.

In addition, even when the impurities are sufficiently removed through the high-temperature ironing process during the manufacturing process and left for several hundred days or more, there is no change in color and low biogenic amine value is obtained.

The fish liver can be used for cooking various kinds of vegetables, meats, and seafoods, and neutralizes the odor of these fishes, and gives off a delicious smell.

In particular, there is no odor generated at the moment of heating to roast the conventional food ingredients, and it is possible not only to enhance the taste of the dish, but also to make a plain dish.

According to the present invention, fish sauce is prepared by using a fish sauce as a raw material and using an essential amino acid-containing substance.

First, a process of mixing fish sauce, water, and essential amino acid-containing substances is carried out to produce fish liver.

It is possible to use fish sauce directly or by purchasing commercially available raw materials. It is possible to further increase the purity of the final prepared fish sauce by using the fish sauce more than once before mixing with water and essential amino acid-containing substances.

For example, anchovies and anchovies are mixed at a weight ratio of 1:20 to 1:30 and then aged for at least one year. In this case, the longer the ripening period, the smoother the taste of fish liver, so the ripening period is at least 1 year, preferably 1 to 3 years.

The aged fish sauce is preferably used only in the upper portion for use in fish liver, or after the entire fish is crushed, and then subjected to a filtration and concentration process for filtering the fish bone.

In this case, the fish sauce is not particularly limited in the present invention, and all kinds of blue fish that can be used as the fish sauce are possible. For example, a fish sauce made of one kind of fish selected from the group consisting of anchovy, mackerel, saury, horse mackerel, canary, and combinations thereof may be used, preferably anchovy sauce.

In addition, in order to add flavor and aroma in addition to fish, various kinds of seafood such as shrimp, crab, shellfish, octopus and squid can be added. Such additional substances can be used in a weight ratio of 0.1 to 0.5 based on 1 part by weight of fish.

The filtered fish sauce may be used in an amount of 60 to 80% by weight, preferably 65 to 75% by weight in the mixture. If the content is less than the above range, the flavor of the fish sauce can not be sensed. On the other hand, if the content exceeds the above range, the fish flavor tends to increase or the content of the essential amino acid-containing substance, which is another essential ingredient, may be relatively reduced. use.

Water is distilled water and is used in an amount of 5 to 30% by weight, preferably 7 to 15% by weight in the mixture.

Such water is used to inhibit the tar generated during boiling of the fish sauce, and ground water excluding tap water such as seawater, or purified water such as tap water can be used. If the content is less than the above range, such a function can not be performed. On the contrary, when the content exceeds the above range, the content of the fish sauce or essential amino acid-containing substance may be relatively reduced.

Particularly, in the present invention, an essential amino acid-containing substance is used in the process of manufacturing soy sauce using a fish sauce. Conventional sauce soy sauce has been proposed, but the value of biorenic amines is high, whereas in the present invention, the value of biorenic amines can be significantly lowered by using the essential amino acid-containing materials.

These essential amino acid-containing materials can be largely produced by two methods.

The first method is a method using soybean extract, specifically adding 5 to 30 parts by weight of water to 1 part by weight of soybean; Covering the gas generated by heating at 50 to 100 DEG C for 2 to 48 hours; And a concentrate obtained by cooling and concentrating (composition a) is used as an essential amino acid-containing substance.

The soybeans are not particularly limited in the present invention, but one species selected from the group consisting of snow beans, meju, seaweed, and combinations thereof can be used, and preferably, the beans are used.

In this case, the content ratio, temperature, and time range of soybean and water means a condition capable of sufficiently extracting essential amino acids in soybean. If it is used in an amount less than or more than the above range, an essential amino acid-containing substance having a high yield can not be efficiently obtained.

The second method is a method using a solution of fish sauce and meju, specifically, adding 0.1 to 0.5 parts by weight of fish sauce to 1 part by weight of meju; Aging at 10 to 40 DEG C for 3 to 60 days; And a filtrate (composition b) obtained by filtration is used as an essential amino acid-containing substance.

In this case, the content ratio, temperature and time range of the meju and the fish sauce means that the essential amino acid in the soybean can be sufficiently extracted. If it is used in an amount less than or more than the above range, an essential amino acid-containing substance having a high yield can not be efficiently obtained.

A large amount of essential amino acid is contained in the concentrate a) obtained by the first method and the filtrate b) obtained by the second method. The essential amino acid means an amino acid that can not be synthesized in our body and therefore must be ingested. The concentrate a) and the filtrate b) contain essential amino acids such as isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, And the like. These essential amino acids improve the taste of fish liver and are also effective in nutrition and can significantly lower the biogenic amine level.

These concentrate a) and filtrate b) may be used alone or in a mixture of two. In order to maximize the effect, it is preferable to use 5 to 20% by weight, preferably 7 to 12% by weight, in the mixture. If the content is less than the above range, it is impossible to sufficiently remove the malodorous taste of the fish liver or to decrease the value of the biorenic amines. On the contrary, even if the content exceeds the above range, the increase in the effect is insignificant, It may be reduced or the cost may be increased.

Next, the mixture obtained in the above step is heated for 4 to 48 hours to prepare a seasoned sauce.

At this time, the heating is a digestion process of soy sauce, and is performed at a high temperature of 100 to 130 캜, preferably 110 to 125 캜.

If the fermentation process is carried out less than the above-mentioned time, fish-specific fishy flesh is not removed, and the salinity is lowered and the bacteria may proliferate in the producing liver after a certain time as the salinity is lowered. Conversely, when the time is exceeded, the saltiness is increased and the sweetness and flavor are lost due to the salty taste of the residue, which is produced by squeezing the fish sauce and finely remaining in the sauce.

In addition, when the mixture is boiled below the above temperature, the impurities of the mixture are not removed. Conversely, if the temperature is exceeded, the salinity becomes higher and the soy sauce may be squeezed and the sweetness and flavor may be lost.

Through the ironing process at such a high temperature, the fish sauce is changed into the seasoned fish sauce, and the obtained seasoned fish sauce is added with the softness of the essential amino acid, so that the unique fish flavor in the fish sauce is eliminated and sweet and fragrant flavor is produced.

Next, the seasoned fish sauce obtained in the above step is cooled and filtered to prepare fish liver.

The cooling process is performed by a conventional method, and the temperature is usually lowered to room temperature.

Filtration is also carried out by a known method, preferably by passing through a filtration membrane having a pore size of 0.1 to 0.2 mu m.

Through the filtration, it is possible to completely filter the debris generated at the high temperature of the previous step, so that the discoloration of the soy sauce or the generation of bacteria can be prevented in advance when the soy sauce is stored.

The fish liver prepared through the above step is transparent but has a light brown color and a salinity of 14.5 to 16.5%, preferably 15%.

In addition, the histamine content of biogenic amine (ppm, mk / kg) is less than 200 mg / kg, and it can satisfy domestic and EU and American standards.

The fish liver according to the present invention turns into a seasoning liquid at a high temperature to neutralize the odor of various kinds of meat, thereby facilitating cooking of all kinds of meat.

In particular, there is no odor generated at the time of heating when roasting vegetables, meat or seafood, and a delicious smell is generated and a rich taste is obtained, so that consumers can further improve the texture.

In addition, the fish sauce according to the present invention is added with the softness of the essential amino acids to correct the taste that has changed into the sweet taste,

The fish liver according to the present invention can be used for all foods. As a variety of examples, it can be made to feel the incredibly rich miso taste when it is seasoned also on the side, steamed soup, soup soy sauce, various herbs, boiled soybean paste, miso soup stew. In addition, it can be cooked in a simple and delicious chicken with no smell of chicken even after baking in the oven after aging for several hours in the refrigerator after adding to the raw chicken.

In addition to this, you can prepare sauce with garlic slice, hot pepper, lemon or lime with fish sauce, sprinkle it on the meat, bake in oven or charcoal after aging for a few hours.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit and scope of the invention as defined by the appended claims. And modifications that fall within the scope of the appended claims.

Example  1: Preparation of fish liver 1

(One) Snowy beans  Production of Essential Amino Acid Containing Materials Used

1 kg of soybean and 7 kg of water were added to a mixer equipped with a reflux apparatus and heated at 80 ° C for 24 hours.

The obtained gas was cooled to obtain a liquid, which was concentrated under reduced pressure using a rotary evaporator to obtain an essential amino acid-containing substance (3 g). This step was repeated several times to prepare a large amount of essential amino acid-containing material.

(2) Preparation of fish liver 1

3 kg of anchovy purchased from the market and 1 kg of salt were mixed and aged at 20 ° C for 1 year and 6 months. The supernatant of the aged mature product was separated to obtain 1.2 kg of anchovy sauce.

1.2 kg of the separated anchovy sauce, 0.4 kg of water and the essential amino acid-containing substance (0.4 kg) obtained in the above (1) were mixed and then subjected to a fermentation process at 110 ° C for 4 hours.

Then, the mixture was cooled to room temperature and then passed three times through a filtration membrane of 1 占 퐉 to prepare fish liver (salinity of 14.8%).

Example  2: Preparation of fish liver 2

(1) Preparation of Essential Amino Acid Containing Substances Using Meju and Raw Sauces

1 kg of meju was crushed finely, 500 g of a fish sauce was added thereto, and the mixture was homogeneously mixed.

Subsequently, the mixture was aged at 40 DEG C for 20 days and then filtered to obtain a filtrate. The filtrate was concentrated under reduced pressure using a rotary evaporator to obtain an essential amino acid-containing material (0.9 kg).

(2) Preparation of fish liver 2

3 kg of anchovy purchased from the market and 1 kg of salt were mixed and aged at 20 ° C for 1 year and 6 months. The supernatant of the aged mature product was separated to obtain 1.2 kg of anchovy sauce.

1.2 kg of the separated anchovy sauce, 0.4 kg of water and the essential amino acid-containing substance (0.4 kg) obtained in the above (1) were mixed and then subjected to a fermentation process at 110 ° C for 4 hours.

Then, the mixture was cooled to room temperature and then passed through a filtration membrane of 1 占 퐉 three times to prepare fish liver (salinity of 15.2%).

Experimental Example  1: Sensory evaluation

In order to evaluate the taste of the fish liver prepared in the above example, the following procedure was performed. At this time, a fish sauce was used as a comparative example 1, a commercial brewing soy sauce was used as a comparative example 2, and a soy sauce brewing soy sauce (1: 1 weight ratio) was used as a comparative example 3. After the food was cooked using each soy sauce or fish sauce, the taste of the cooked foods was evaluated.

A total of 40 sensory tests were conducted for each age group of 10 males and 10 females, and 10 males and females were selected by age and gender. The subjects were divided into 5 points scale (0 points: very poor, 1 point: poor, 2 points : Normal, 3 points: ok, 4 points: good, 5 points: very good).

The test items and results are shown in Table 1 below.

Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 Frying pan during heating 5 5 0 One One Richness 5 5 2 2 3 zest 5 5 3 2 4 Overall assessment 5 5 1.6 1.6 2.7

Referring to Table 1, it can be seen that the fish liver obtained according to the present invention does not cause fishy smell at all, and the fishy taste and flavor are excellent so that the taste of the raw materials can be saved, and overall evaluation is high.

In contrast, as shown in Table 1, all the values were lower in the case of the fish sauce or soy sauce alone, and the fish sauce in the case of Comparative Example 3 was somewhat good in terms of the richness and flavor, Able to know.

Claims (4)

Mixing 60 to 80% by weight of a fish sauce, 5 to 30% by weight of water, and 5 to 20% by weight of an essential amino acid-containing material;
Heating the resulting mixture at 100 to 130 캜 for 4 to 48 hours to prepare a seasoning sauce; And
And cooling the resulting seasoned fish sauce, followed by filtration.
Wherein the essential amino acid-containing substance comprises one selected from the group consisting of the following a), b), or a mixture thereof:
a) adding 5 to 30 parts by weight of water to 1 part by weight of soybeans; Covering the gas generated by heating at 50 to 100 DEG C for 2 to 48 hours; And concentrating the solution after cooling;
b) adding 0.1 to 0.5 parts by weight of the fish sauce to 1 part by weight of meju; Aging at 10 to 40 DEG C for 3 to 60 days; And a filtrate obtained by filtration. The method according to claim 1, wherein the fish sauce comprises one selected from the group consisting of anchovy, mackerel, saury, horse mackerel, canary, and combinations thereof. [Claim 2] The method according to claim 1, wherein the soybean comprises one species selected from the group consisting of soybean, bean, soy sauce, and combinations thereof. A fish liver obtained by the method according to any one of claims 1 to 3.