KR20170024190A - Fish sauce having enhanced safety and reduced fermentation period and preparing process thereof - Google Patents

Abstract

The present invention relates to a fish soy sauce which produces salted seafood by adding salt to fish, crushed fish or enzymatic crushed product of the fish and/or the crushed fish, which are targets to be fermented, adds glycine to the produced salted fish, and is produced by fermenting the same, and to a production method thereof. The fish soy sauce obtained by the production method of the present invention can greatly reduce the content of biogenic amines which are harmful to human bodies, and fermentation time can be greatly shortened when using enzymatic degradation products of fish obtained by using suitable proteolytic enzymes.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a fish sauce having improved safety and shortened fermentation time,

More particularly, the present invention relates to an eulogangjang which is effective for reducing fermentation time and reducing odor by enzymatic degradation, reducing the harmful substances produced during fermentation, and a method for producing the same. .

Amino acids are constituent units of proteins that perform various roles and functions in living organisms. Biogenic amines (BA) are formed by the decarboxylation of amino acids, the amination of aldehydes and ketones, and the transamination of amino acids. Biorenic amines are low molecular weight amines that are synthesized in the metabolism of living organisms and are a common component in living cells.

In addition, biogenic amines in agricultural foods and various foods and beverages are produced by the enzymatic action of raw materials and the decarboxylation of amino acids of microorganisms, especially during storage, aging and fermentation of fermented foods. As described in the following reaction formula, the mechanism of production of biogenic amines in foods and the like is that the free amino acids produced during storage, aging and fermentation of food and food ingredients are converted to decarboxylase, EC 4.1.1) (Hallasz, A. et al. (1994) Biogenic amines and their production by microorganisms in food. Trends Food Sci. Vol. 5, 42-48)

[Reaction] Conversion of amino acid to biogenic amine by decarboxylase

The biogenic amines can be classified into monoamines having one amine group, diamines having two amines, and polyamines having three or more amines depending on the number of amine groups. The biogenic amines found mainly in food and food raw materials are histamine, putrescine, cadaverine, tyramine, trytamine, beta-phenylethylamine, Spermidine, spermine, nor-adrenaline, dopamine, serotonin, agmatine, and the like. Typical types of biogenic amines, their role in vivo and their harmfulness are shown in Table 1 below.

Types, pharmacokinetics and harmfulness of biogenic amines (Korea Food and Drug Administration) Kinds Derived material Pharmacological action and harmfulness Remarks

Mono
Amine Tyramine Tyrosine Peripheral vasoconstriction, increased cardiac output,
Increased blood sugar levels, increased respiration, migraine attacks Beta-phenyl
Ethylamine Phenylalanine Blood pressure rise, migraine headache Norad
Linalyn Tyrosine Neurotransmitters;
Increased cardiac output, increased blood pressure Dopamine Tyrosine Neurotransmitters; Blood pressure rise





Diamine Histamine Histidine Smooth muscle stimulation of small intestine and airway, stimulation of sensory nerve and motor nerve, regulation of gastric acid secretion;
Localized skin inflammation, vomiting, diarrhea, severe abdominal pain, hypotension, headache, difficulty breathing, etc. CODEX
Regulated subject Tryptamine Tryptophan Increased cardiac output, increased breathing, elevated blood pressure, and migraine headaches Futuresyn Ornithine Cell growth and proliferation;
Hypotension, limb paralysis, increased toxicity of other amines Cadaverine Cell growth and proliferation;
Increased toxicity of hypotension, bradycardia, limb paralysis, and other amines Serotonin Hydroxy
Tryptophan Neurotransmitters;
Vasoconstriction

Poly
Amine Spudmin Arginine Cell growth and proliferation;
Increases toxicity of other amines Spermine Arginine Cell growth and proliferation;
Increases toxicity of other amines Agmartin Arginine NO production inhibition, peptide hormone glass promotion

Polyamines such as putrescine, spermidine, spermine and cadaverine play an important role in regulation of nucleic acid function and protein synthesis in living cells, and some biogenic amines act directly or indirectly as neurotransmitters in the body And is involved in blood pressure control, cell growth and proliferation.

However, when the biogenic amines produced from foods and the like are ingested, the concentrations of the harmful agents vary depending on the kind of the biogenic amines in the human body, but all types of biogenic amines have harmful effects. In general, the human body contains a monoamine / diamine oxidase that degrades these biogenic amines in the small intestine, and has a system for detoxifying these biogenic amines. However, when ingesting excessive amounts of amines or taking monoamine inhibitors, these enzymes may not function properly in the presence of small bowel disease, so even if a small amount of biogenic amine is consumed, harmful symptoms may appear to the human body.

Biogenic amines have the potential to stimulate the nervous system and vascular system to cause food poisoning symptoms or to be converted into potent carcinogens such as volatile N-nitrosamine. For example, histamine that occurs when corruption occurs in unsanitary fish causes food poisoning known as mackerel addiction, and tyramine is involved in vasoconstriction leading to hypertension and migraine. Especially, the lowest concentration of histamine (ORLLD 50 2,534 mg / kg) shows toxicity.

Thus, as the harmfulness of biogenic amines has become known, biologic amines have been designated as regulatory substances in all over the world including the Codex Alimentarius Commission, and the limit concentration of biogenic amines detected in food and food ingredients has been set Taking care of it. Specifically, for foods and foodstuffs that are likely to contain high concentrations of biogenic amine, the limits for the detection of biogenic amines in developed countries such as the US, Europe, and Japan are set to limit sales and imports of such raw materials and products (See Table 2). In particular, the Codex Alimentarius Commission has established strict limits on the concentration of biogenic amines in fish and processed fish less than 100 ppm, and the US Food and Drug Administration (FDA) recommends that the upper limit of the biogenic amine of marine products be less than 50 ppm And manage it.

On the other hand, in Korea, there is no regulatory concentration for biogenic amine content in fermented foods that have the potential to produce biogenic amines. However, recent discussions on the reduction of biogenic amines in Korean traditional fermented foods, especially in the pulverized foods, have been actively conducted by the KFDA and the Korean Soybean Association. The KFDA and the Korean Soybean Association are conducting annual consultations on establishing guidelines for identifying and reducing the biogenic amine content of traditional fermented foods. According to the results of measurement of the concentration of biogenic amines by type of food distributed in Korea, a high concentration of biogenic amine was detected mainly in high protein fermented foods (hereinafter referred to as the Food and Drug Administration, the result of monitoring and reduction of biogenic amines in foods, 2011). In particular, the highest level of 1,150 ppm of biogenic amine was detected in fermented seafood, and up to 950 ppm in traditional fermented soybean was detected. The next highest biogenic amine content was fermented liquor and cabbage kimchi.

Therefore, a method for reducing the content of biogenic amine in fermented foods having a relatively higher biogenic amine content than other foods has been sought. One method is to inhibit the growth of microorganisms known to produce biogenic amines when producing fermented foods. For example, Patent Document 1 discloses a new strain of Bacillus subtilis CSY388 which is excellent in antimicrobial activity against food-borne microorganisms, has immunity and anticancer activity, and can reduce the production of biogenic amines such as histamine and tyramine, Discloses a fermented food in which water is added to reduce histamine and tyramine. However, the use of the new strains disclosed in Patent Document 1 has a limitation in producing a large amount of fermented food because the manufacturing cost of the fermented food is inevitably increased, and the fermentation time is too long There is a problem that productivity is lowered.

In Korea, Japan, and China, traditional fermented foods have developed a "jang (醬)" culture. They have rich nutrients such as amino acids, maltose, glucose and lactic acid. In Korea, it is commonly used to refer to kochujang, miso, chonggukjang, and soy sauce. In Korea, soybean fermented soybeans were mainly used. In China, fish meat (fish meat) and fish fish made fish were developed.

Soy sauce is a typical traditional fermented food, and it is an important seasoning to taste food. Soy sauce is a traditional soy sauce, which has been poured and poured saline into bean meju, which is produced according to the manufacturing method; Soy beans or defatted soybeans, or brewed soy sauce mixed with starch such as rice, barley or wheat to ferment and mature the fungus; Acid-decomposed soy sauce made by hydrolyzing gluten, a by-product of defatted soybean and wheat starch, with hydrochloric acid to produce amino acid and neutralizing with neutralizing agent; Degraded soy sauce, Soy sauce, Soy sauce, Soy sauce, Soy sauce; Mixed soy sauce mixed and processed; And fish tanks obtained by fermentation of fish and shellfish.

Among them, fish source is a juice produced by adding salt to fresh seafood and then self-digesting during fermentation for a long period of fermentation. By the fermentation process of enzymes and microorganisms, It is a decomposed liquid protein seasoning. However, the conventional fermentation process requires a fermentation time of at least one year and at least three years. Thus, there is a problem that the productivity is deteriorated due to the long fermentation time required in the conventional pasta season.

Korean Patent No. 10-1201184

DISCLOSURE Technical Problem The present invention has been proposed in order to solve the problems of the prior art described above, and an object of the present invention is to provide an eulogangjang which is greatly reduced in biogenic amine content, will be.

It is another object of the present invention to provide an eulogy field improved in flavor and flavor, which can be rapidly produced by greatly reducing fermentation time, and a method for producing the eelgrass.

Other objects and advantages of the present invention will become more apparent from the following detailed description of the invention.

The present invention having the above-mentioned object is directed to a fish tongue field in which the content of biogenic amine as a harmful component for human body is reduced, fermentation time is shortened as necessary, and flavor and taste are greatly improved.

According to one aspect of the present invention, there is provided an edible fish which is prepared by adding glycine to salted fish prepared by adding 20 to 30 parts by weight of salt to 100 parts by weight of a fish, fish crush, .

For example, the glycine is added in an amount of from 0.1 to 10 parts by weight, preferably from 0.1 to 5 parts by weight, more preferably from 1 to 5 parts by weight, most preferably from 1 to 5 parts by weight, based on 100 parts by weight of the fish, crushed fish, Preferably 3 to 5 parts by weight.

In one exemplary embodiment, the fish enzyme hydrolyzate is prepared by adding 0.1 to 10 parts by weight of a protease to 100 parts by weight of the fish or the fish crush, 800 rpm. ≪ / RTI >

The proteolytic enzymes may be, for example, delvorase, flavorzyme, neutrase, protamex, Alcalase,? -Chymotrypsin ), Pepsin, trypsin, papain, and combinations thereof. However, the present invention is not limited thereto.

The fish to be fermented which are used to produce the eelgrass include, for example, anchovies, depots, saury, canaries, or cacom, but the fishes which can be used according to the invention are not limited thereto.

According to another aspect of the present invention, there is provided a method for preparing a salted fish by adding 20 to 30 parts by weight of salted salt to 100 parts by weight of a fish, a fish crushing product or a fish enzyme degradation product to be fermented; And a step of adding glycine to the prepared salted fish, followed by fermentation.

If necessary, the method may further include a step of selectively filtering the liquid from the fish sauce obtained in the fermentation process after the fermentation step, and a step of adding the salt to the filtered fish sauce.

According to the present invention, a simple and economical process of adding glycine, which is one of the amino acids, before fermentation of the fish paste is effective in reducing the content of biogenic amines which are known to be harmful to human body in the finally prepared eel. In other words, the eelland produced according to the present invention has a health risk compared to conventional eelgrass, and the content of biogenic amine, which is known as a carcinogenic substance, is reduced, thereby improving sanitary safety.

In addition, by adding a predetermined proteolytic enzyme before fermentation with a fish sauce, the fermentation time until the preparation of the fish paste can be shortened to about 6 months before the fermentation time for the fish paste production was shortened to 12 months or more. It is possible to improve the productivity for manufacturing the fish paste. In addition, the fish eel prepared according to the present invention has greatly improved taste and flavor.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart schematically illustrating a process for producing a fish trough which can reduce the fermentation time and reduce the biogenic amine content in accordance with an exemplary embodiment of the present invention. FIG.
FIGS. 2A to 2D are graphs showing changes in Brix over time after enzymatic degradation by adding proteolytic enzyme to anchovy crushed according to an exemplary embodiment of the present invention. FIG.
FIG. 3 is a graph showing the content of free amino acid after enzymatic degradation by adding proteolytic enzyme to anchovy crushed according to an exemplary embodiment of the present invention. FIG.
4A to 4C are graphs showing the degree of decomposition of the anchovy crushed material according to the concentration of the added ntrease added to the anchovy crushed material according to the exemplary embodiment of the present invention, respectively.
FIGS. 5A to 5C are graphs showing the degree of decomposition of the anchovy crush according to the concentration of flavosymes added to the anchovy crush according to the exemplary embodiment of the present invention, respectively.
FIG. 6 is a graph showing changes in content of free amino acids in different fermented anchovy hydrolysates according to an exemplary embodiment of the present invention, with different concentrations of glycine added. In FIG. 6, C1 to C3 are for the fishy spots prepared in Comparative Examples 1 to 3 respectively, and T1 to T3 are for the fishy spots prepared in Examples 1 to 3, respectively.
FIGS. 7A to 7F are graphs showing changes in amino acid content and logarithmic functions of anchovy enzyme hydrolysates with different concentrations of glycine added according to an exemplary embodiment of the present invention, respectively. FIG. In FIGS. 7A to 7F, T1 to T3 are intended for the fish-breeding grounds prepared in Examples 1 to 3, and C1 to C3 are for the fish-breeding grounds prepared in Comparative Examples 1 to 3.
FIG. 8 is a graph showing changes in the content of biogenic amines in different fermentation periods by adding glycine at different concentrations to anchovy enzyme hydrolyzate according to an exemplary embodiment of the present invention. FIG. In FIG. 8, T1 to T3 are for the fish-breeding grounds prepared in Examples 1 to 3, respectively, and C3 is for the fish-breeding ground prepared in Comparative Example 3. FIG.
FIG. 9 is a graph showing HPLC chromatograms for analyzing the content of biogenic amines in anchovy enzyme hydrolyzate with different concentrations of glycine added and aged for 4 months according to an exemplary embodiment of the present invention. FIG. In FIG. 9, T1 to T3 are for the fish-breeding grounds prepared in Examples 1 to 3, respectively, and C3 is for the fish-breeding ground prepared in Comparative Example 3. FIG.
10A to 10E are graphs showing the results of analysis of fragrance components (GC / MS) of an anchovy fermented filtrate obtained by adding glycine at different concentrations to anchovy enzyme hydrolyzate according to an exemplary embodiment of the present invention, respectively. T1 to T3 in Figs. 10A to 10E are for the fishy spots prepared in Examples 1 to 3, respectively, and C2 and C3 are for the fishy spots prepared in Comparative Example 2 and Comparative Example 3, respectively . 1 represents trimethylamine, 2 represents acetic acid, 6 represents butanoic acid, 7 represents 3-methylbutanoic acid, 8 represents 2-methylbutanoic acid, 11 represents benzaldehyde, and 12 represents benzeneacetaldehyde.

The inventors of the present invention have studied a fish tongue which can be fermented in a short time by reducing the content of bio-genic amines and a method for preparing the fish tongue, and can achieve such a technical effect by adding glycine and adding protease The present invention has been completed. Hereinafter, the present invention will be described in detail with reference to the accompanying drawings when necessary.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart schematically illustrating a process for producing a fish trough which can reduce the fermentation time and reduce the biogenic amine content in accordance with an exemplary embodiment of the present invention. FIG. 1, the euglenoid having a reduced fermentation time until the preparation of the fish paste can be reduced, if necessary, according to the present invention and its preparation method will be explained at the same time.

First, when producing the fish paste, fish, which is a raw material to be fermented, is cleaned with water flowing when necessary and prepared (Step S110). As the raw fish of the eel, there may be used any kind of fish which is the object of fermentation when the conventional eel of the fish is manufactured. According to an exemplary embodiment, the fish used for fermentation may be those fish which have been used to produce conventional eelgrass such as anchovies, depots, wand, saury and / or cacom, And can be used as a fish for manufacturing an ejaculation field according to the invention.

Subsequently, optionally prepared fish is chopped, preferably wet-milled to obtain a crushed fish (step S120). In one exemplary embodiment, the prepared fish may be pulverized with a chopper into a paste state, or the prepared fish may be ground to a size of 2 to 20 mm to be used as a fish tongue raw material. Particularly, when crushed fish pulverized in a pulverizing process, for example, in paste form, is used as a raw material for tongue-in-ground, compared to fish which have not undergone pulverization, for example, the efficiency of hydrolysis due to proteolytic enzyme treatment can be improved And can improve the action of the microorganisms acting in the fermentation process, thereby having an advantage that the overall fermentation and aging time can be shortened.

The unfrozen fish or the crushed fish which has undergone the crushing step (step S 120) is subjected to a low-temperature heat treatment at a temperature of, for example, about 50 to 70 ° C for about 30 minutes to 1 hour (step S 130). It is possible to reduce a certain amount of the microorganism causing the microorganism to corruption in the fish or fish crushed material by the low temperature heat treatment or to temporarily inhibit the initial activity and activity of the microorganism and to prevent the initial corruption of the fish or fish crushed material in the fermentation process .

Next, the low-temperature heat-treated fish or the fish crushed material is selectively treated with a proteolytic enzyme to obtain an enzyme hydrolyzate obtained by hydrolyzing the fish or fish crushed material (step S140). Protease, which is added to and processed for fish or fish lysates in this step, can be any food grade proteinaceous enzyme used for processing and processing food.

In one non-limiting exemplary embodiment according to the present invention, proteolytic enzymes that may be used include delvorase, flavorzyme, neutrase, protamex, But are not limited to, those selected from the group consisting of Alcalase,? -Chymotrypsin, pepsin, trypsin, papain, and combinations thereof. For example, as a protease, it is possible to use, as a digesting raw material, delborase, flavozyme, neutraze, protramase, alkalase and combinations thereof known to be suitable for hydrolysis for increasing the fermentation efficiency of fish And the like.

According to one exemplary embodiment, flavorzyme, one of the proteolytic enzymes that are processed into fish or its pulverized material, is a complex enzyme having high exo activity and low endo activity. Unlike a general hydrolyzate, the protein hydrolyzate obtained by treatment with flavosaurus hardly produces a bitter taste. In particular, the protein hydrolyzate has good salt tolerance and can be suitable for protein hydrolysis of a fish or a pulverized product according to the present invention.

In one exemplary embodiment, the proteolytic enzyme added to improve the flavor and / or shorten or reduce the fermentation time of the eel of the eel is 0.1 to 10 parts by weight based on 100 parts by weight of the fish or fish meal used as the fermentation raw material, Preferably 0.1 to 5 parts by weight, more preferably 0.5 to 3 parts by weight. Unless otherwise stated herein, the term " parts by weight " is understood to mean the relative weight ratios to the ingredients being compounded.

When the addition amount of the protease is within the above range, improvement of the flavor or sugar content of the food can be expected (see Figs. 2A to 2D), and the content of the free amino acid is greatly increased (see Fig. 3) The degree of degradation of fish according to the addition of the enzyme is improved (see Figs. 4A to 4C; Figs. 5A to 5E), and the fermentation time for producing the fish-growing season can be greatly shortened. If the addition amount of the protease is less than the above-mentioned range, it is difficult to expect such an effect. On the other hand, if the addition amount of the protease exceeds the above range, the effect of shortening the fermentation time by increasing the flavor, content of the free amino acid and increasing the degree of degradation does not increase in proportion to the amount of the enzyme added additionally, Which may result in wasting expensive proteolytic enzymes.

In one exemplary embodiment, the step of obtaining a fish enzyme hydrolyzate by treating the fish or fish meal with proteolytic enzyme (step S140) comprises adding 0.1 to 10 parts by weight of the protease to the fish or fish meal, Preferably from 0.1 to 5 parts by weight, more preferably from 0.5 to 3 parts by weight, and then the protein hydrolyzing enzyme is allowed to react at an optimum activity temperature of, for example, 40 to 60 ° C for 1 to 5 hours, A hydrolysis process can be performed for 1 to 3 hours. Under these conditions, hydrolysis of the fish occurs rapidly by the protein hydrolyzing enzyme, so that the initial degradation rate of the fish can be improved. In this case, preferably, the protein hydrolyzate-containing container may be rotated while appropriately rotating. For example, the protein hydrolysis process may be performed while stirring at 100 to 800 rpm, preferably 100 to 500 rpm. You can proceed. By this process, the fish enzyme hydrolyzate can be obtained.

In step S150, salt is added to the digestive enzymes obtained by treatment with fish, crushed fish, or selective protein hydrolytic enzymes, which are raw materials used for the preparation of the fish fillet, and the salty fish has an appropriate concentration in the fish fillet. The added salt can be used to produce liver specific liver. When the fish is fermented and aged, it regulates water activity and osmotic pressure to inhibit the growth of spoilage microorganisms that can spoil the fish, thereby improving the sensory and storage properties of the fish. Contributing. There is no particular limitation on the type of salt added to obtain a salted fish. For example, salts of sodium chloride, salts of tablets and salts of salt and salt may be used.

At this time, the salt may be added in a proportion of 20 to 30 parts by weight based on 100 parts by weight of the enzyme decomposition product of the fish, fish crushing product or fish to be fermented. If the added amount of salt is less than this, the salt can not be salted in the crushed fish to be degraded, and the fish may not be fermented, but may be corrupted. On the other hand, if the added amount of the salt is more than the above, the content of the salt in the tongue made finally by fermentation becomes too high, and the texture may be lowered.

Then, glycine is added to the salted fish, fish pulverized product or fish enzyme degraded product (step S160). Glycine is the simplest amino acid among the amino acids present in the natural state, and it is the main amino acid constituting the collagen existing in the skin of the vertebrate. Glycine functions as an inhibitory neurotransmitter in the central nervous system in vivo and can be used as a feed additive for animals and pets or as a component to supplement the sweetness of food or to aid absorption of drugs, And is used as an intermediate for producing other compounds.

According to an exemplary embodiment of the present invention, glycine is added to a fish, fish crush, or fish enzyme degraded material which is in a salted state before fermentation into an eel, and then the fermentation process is performed, Can significantly reduce the content of harmful biogenic amines (see FIGS. 8 and 9). In the process of fermenting and aging the fish in order to manufacture the conventional fish paste, the fish are decayed and the fish are decomposed by the action of tyramine, histamine, putrescine, cadaverine, spermidine, beta-phenylethylamine, tryptamine, Many biogenic amines such as histamine or cadaverine are produced. These biogenic amines have been reported to be harmful because they can cause toxicity such as food poisoning in the human body. According to the present invention, it is possible to greatly reduce the content of biogenic amines, especially biogenic amines, such as histamine and cadaverine, which are generated when fermented fish tongue is added to glycine when glycine is added.

In one exemplary embodiment, glycine is added in an amount of from 0.1 to 10 parts by weight, preferably from 0.1 to 5 parts by weight, more preferably from 0.1 to 5 parts by weight, per 100 parts by weight of salted fish by the addition of salt of fish, fish crush or fish enzyme hydrolyzate 1 to 5 parts by weight, and most preferably 3 to 5 parts by weight. When the content of glycine is less than that, it is difficult to expect a reduction effect of the biogenic amine. Even when the content of glycine is larger than that, the effect of decreasing the content of the biogenic amine does not increase in proportion to the added amount. There is a possibility that the flavor and taste of the finally produced eel.

When the addition of glycine is completed, the fish, the fish crushed product or the fish enzyme hydrolyzate is aged and fermented (step S170). The fish or the enzymatic degradation product subjected to the salting treatment through the fermentation step is changed into the sauce. The fermentation process can be carried out by a conventional method. The fermentation process can be carried out in a storage room where the fermentation conditions such as temperature and humidity can be appropriately controlled, or a place where direct sunlight can be avoided at room temperature can be selected and stored. The aging and fermentation step can be carried out at a temperature of, for example, 30 to 40 ° C, a salinity of 20 to 30% and a stationary condition. In the case of the protease treatment step (step S140), the fermentation period may be 12 months or more, for example, 12 to 24 months. On the other hand, when the enzymatic hydrolyzate obtained by the protease treatment step is salted and the fermentation step is carried out after adding glycine, the fermentation time is 4 to 12 months due to the initial hydrolyzate by the protein hydrolyzing enzyme, And preferably 6 to 8 months.

The fish sauce is obtained by decomposing and aging the fish, the fish crushed product or the fish enzyme used as the raw material in the fermentation stage by the action of the enzyme contained in the fish used as the raw material, the added protein hydrolyzing enzyme and the microorganism. For example, a fermented food in the form of a salted or a fish sauce may be obtained through a fermentation step (step S170). Anchovy salted fish (fish sauce), saury salted fish sauce (fish sauce), deporit fermented fish sauce (fish sauce), and cauliflower salted fish sauce (fish sauce) can be obtained according to the raw fish to be used, and an anchovy salted fish sauce (fish sauce) can be obtained as an example.

A step of separating only the liquid phase from the converted fish sauce through the fermentation step for a predetermined period is performed (operation S180). As an exemplary filtration process, an appropriately sized sieve or sieve can be used to separate the fish in the fermented state and the liquid phase in the fish sauce state by using cotton.

Subsequently, if necessary, a predetermined salty salt is added to adjust the salinity to an appropriate salinity (Step S190), and finally a saliva containing the reduced amount of the biogenic amine is prepared (Step S200).

Therefore, according to one aspect of the present invention, the present invention relates to a fish paste which is obtained through the above-described process and whose content of biogenic amine is reduced. For example, the eel of the present invention may be prepared by adding 20 to 30 parts by weight of salt to 100 parts by weight of fish, fish crush or fish enzyme degradation product, adding 2 to 20 parts by weight of glycine, May be added in an amount of 3 to 10 parts by weight and fermented. As noted above, poisoning to biogenic amines has been reported to be toxic to humans. Thus, the present invention is based on the fact that the content of biogenic amines can be reduced in the eel by adding glycine before the fermentation step. According to the present invention, the biogenic amines which can be reduced in the content of the eel in the eel gland are selected from the group consisting of tyramine, histamine, putrescine, cadaverine, spermine, spermidine, phenylethylamine, tryptamine, It may be cadaverine, histamine.

According to another aspect of the present invention, there is provided a method for producing an amino acid reduced in content of bianenic amines through the above-described steps. In an exemplary embodiment, a method for manufacturing an eel gill is provided by adding 20 to 30 parts by weight of salt to 100 parts by weight of a fish, a fish crush or a fish enzyme hydrolyzate to be fermented to prepare salted fish, , For example, 2 to 20 parts by weight, and then fermenting.

Hereinafter, the present invention will be described in more detail with reference to exemplary embodiments. The embodiments described below are only for explaining the present invention, and the scope of the present invention is not limited to the invention described in the embodiments described below.

[Purchase of raw materials]

The raw anchovy was purchased from frozen anchovy at Cheil Kyu San, and the salt, salt, was mixed with purified salt and solar salt. Delvorase, flavorzyme, neutrase, and alcalase, which were used as proteinases, were purchased from Novozymes and DSM.

Experimental Example  1: Enzymatic degradation of anchovy

In this experimental example, the degree of Brix enhancement, content of free amino acid, degree of degradation, and flavor (sensory evaluation) were analyzed by enzymatic degradation of anchovy. To 100 parts by weight of the anchovy crush obtained by pulverizing (chopping) the anchovy with the freezing anchovy (hereinafter referred to as anchovy), proteolytic enzymes delborase, flavozyme 1000 L, neutraze 0.8 L and alcalase 2.4 L were added to 1 to 5 And enzymatically decomposed at a temperature of 50 DEG C at 400 rpm for 2 hours. (1) content of maximum free amino acid (degree of degradation) and (2) flavor (sensory evaluation) were evaluated.

First, 3 parts by weight of delborase, flavozymes, ntrease, and alcalase were added to 100 parts by weight of anchovy to perform enzymatic degradation. The sugar content of the first anchovy was 21.9 brix, which was the same for all four experimental groups. After 2 hours after the enzymatic digestion, the highest brix of 25-27 brix was reached in all four experimental groups (see Figs. 2a to 2d and Table 3).

Amino acid analysis showed that total free amino acid content in the untreated group was 1,982 ppm, that of Alcalase 2.4L was 65,970 ppm, that of Delvorase enzyme was 67,582 ppm, that of Flavourzyme 1000L was 116,685 ppm, that of Neutrase 0.8L was 62,168 ppm , The amino acid content of 1000 L of Flavourzyme was much higher than other enzymatic degradation products and the other enzymatic degradation products were about 60,000 ~ 70,000 ppm. Each enzyme hydrolyzate showed a free amino acid content of 30 to 60 times that of the untreated group. Therefore, it was confirmed that fermentation can be started with high free amino acid content when the enzyme is decomposed (see FIG. 3 and the following Table 3).

Sensory evaluation showed that Alcalase 2.4L and Delvorase digestion showed a little bitter taste. Neutrase 0.8L degradation products showed good quality of yellowness and redness. Flavourzyme 1000L had the least bitter taste and the best yellowness (see Table 4).

Sensory evaluation of enzymatic degradation product when 3 parts by weight of enzyme was added to 100 parts by weight of anchovy Protease Sweet rice Gomi Flavourzyme 1000L Great I do not feel Neutrase 0.8L Good usually Alcalase 2.4L Good Strong Delvorase Good Strong

Subsequently, a detailed experiment was conducted to determine the proper amount and decomposition time of four enzymes. For example, in order to select the optimum amount of enzyme for Neutrase 0.8L and Flavourzyme 1000L, the amount of each enzyme was compared with that of 3.0% added with 0.5, 1.0 and 1.5% of the substrate. Neutrase 0.8L showed a free amino acid content similar to that of 3.0% added at 2 hours after 0.5% addition. Therefore, when using 0.8 L of Neutrase, it was confirmed that the degradation rate was more than 0.5% when degraded for 2 hours or more (FIGS. 4A to 4C). In the case of Flavourzyme 1000L, the content of free amino acid was 74,593ppm, and the content of free amino acid was 75,562ppm at 1.0% when 3 hours after the addition of 0.5% Respectively. At the time of 3 hours after 1.5 hours of application, it was 95,294ppm at the level of 82%. When using 1000L of Flavourzyme, decomposition of more than 0.5% enzyme for 3 hours or decomposition for more than 1 hour at 1.0% (Figs. 5A to 5C).

Example 1: Preparation of an amino acid (T1) using an enzyme-degraded anchovy

In this example, anchovy as a raw material of the eelgrass was pulverized, and glycine was added in the state of being treated with a protease to prepare an eelgrass. 70 kg of anchovy (chopped anchovy) obtained by chopping (3 mm chopper) prepared anchovy prepared by washing with purified water was subjected to low-temperature heat treatment at 50 ° C for 30 minutes. 70 kg of the anchovy crushed product was put into an extractor, stirred at 400 rpm, and 122.5 g of Ntase was added at 50 캜 and enzymatically decomposed at 50 캜 and 400 rpm for 3 hours. Anchovy enzyme hydrolyzate (15 kg) was mixed with 4.85 kg of purified salt, and 0.194 kg of glycine was added to the anchored enzyme hydrolyzate. The anchovy mixture for the preparation of the anchovy mixture containing salted anchovy hydrolyzate and glycine was subdivided into 500 mL tall 50 beakers) and covered with the gauze at the entrance of the beaker to prevent the inclusion of foreign matter, and then stored in a thermostat at 30 ° C for 4 months.

Example 2: Preparation of an echinacea (T2) using an enzyme-degraded anchovy

In this Example, the procedure of Example 1 was repeated except that 5.73 kg of purified salt was mixed with 17 kg of anchovy lysate obtained by the treatment with Nitration, and 0.70 kg of glycine was added to the salted anchovy lysate. And repeated. The anchovy mixture for the preparation of the anchovy mixed with the anchovy enzyme hydrolyzate and the glycine was subdivided into 400 mL portions (500 mL tall beaker 50 pieces), and the entrance of the beaker was covered with gauze to prevent foreign matter from entering. And stored for 4 months.

Example  3: Enzymatically Degraded Anchovy Eccentrics ( T3 ) Produce

In this Example, the procedure of Example 1 was repeated except that 5.90 kg of purified salt was mixed with 17 kg of anchovy enzyme hydrolyzate obtained by the treatment with Nitration, and 1.20 kg of glycine was added to the salted anchovy enzyme hydrolyzate. And repeated. The anchovy mixture for the preparation of the anchovy mixed with the anchovy enzyme hydrolyzate and the glycine was subdivided into 400 mL portions (500 mL tall beaker 50 pieces), and the entrance of the beaker was covered with gauze to prevent foreign matter from entering. And stored for 4 months.

Example 4: Production of fish tongue (T4) using live anchovy

In this example, anchovy was prepared by adding glycine while salting anchovy, which is a fermentation target, as a raw material of the eel. 15 kg of anchovy washed with purified water was subjected to low temperature heat treatment at 50 ° C for 30 minutes and then 0.194 kg of glycine was added to the salted anchovy lysate by mixing 4.94 kg of purified salt with 15 kg of heat treated anchovy. The anchovy mixture for salted anchovy and glycine mixed syrup was subdivided into 400 mL portions (500 mL tall beaker 50 pieces) and covered with a gauze at the entrance of a beaker to prevent foreign matter from entering. And stored for 4 months.

Example 5: Production of fish tongue (T5) using live anchovy

In this example, the procedure of Example 4 was repeated except that 5.73 kg of purified salt was mixed with 17 kg of anchovy washed with purified water and 0.70 kg of glycine was added to the salted anchovy. The anchovy mixture for salted anchovy and glycine mixed syrup was subdivided into 400 mL portions (500 mL tall beaker 50 pieces) and covered with a gauze at the entrance of a beaker to prevent foreign matter from entering. And stored for 4 months.

Example 6: Production of fish tongue (T6) using live anchovy

In this Example, the procedure of Example 4 was repeated except that 5.90 kg of purified salt was mixed with 17 kg of anchovy washed with purified water and 1.20 kg of glycine was added to the salted anchovy. The anchovy mixture for salted anchovy and glycine mixed syrup was subdivided into 400 mL portions (500 mL tall beaker 50 pieces) and covered with a gauze at the entrance of a beaker to prevent foreign matter from entering. And stored for 4 months.

Example 7: Preparation of fish paste (T7) using anchovy crushed product

In this example, anchovy, which is a fermentation target, was pulverized as a raw material of the fish-jellies, and glycine was added thereto to prepare an eel. 70 kg of anchovy (chopped anchovy) obtained by chopping (3 mm chopper) prepared anchovy prepared by washing with purified water was subjected to low-temperature heat treatment at 50 ° C for 30 minutes. To 15 kg of anchovy crushed product, 4.94 kg of purified salt was mixed, and 0.194 kg of glycine was added to the salted anchovy crushed product. The anchovy mixture for the preparation of the salted anchovy crushed product and the anchovy mixed with glycine was subdivided into 400 mL portions (500 mL tall beaker 50 pieces), and the entrance of the beaker was covered with gauze to prevent foreign matter from entering. And stored for 4 months.

Example 8: Preparation of fish tongue (T8) using anchovy crushed product

In this Example, the procedure of Example 4 was repeated except that 5.73 kg of purified salt was mixed with 17 kg of the anchovy crushed product obtained by chopping anchovy washed with purified water, and 0.70 kg of glycine was added to the salted anchovy crushed product. The anchovy mixture for the preparation of the salted anchovy crushed product and the anchovy mixed with glycine was subdivided into 400 mL portions (500 mL tall beaker 50 pieces), and the entrance of the beaker was covered with gauze to prevent foreign matter from entering. And stored for 4 months.

Example 9: Preparation of fish tongue (T9) using anchovy crushed product

In this Example, the procedure of Example 4 was repeated except that 5.90 kg of purified salt was mixed with 17 kg of the anchovy crushed product obtained by chopping anchovy washed with purified water, and 1.20 kg of glycine was added to the salted anchovy crushed product. The anchovy mixture for the preparation of the salted anchovy crushed product and the anchovy mixed with glycine was subdivided into 400 mL portions (500 mL tall beaker 50 pieces), and the entrance of the beaker was covered with gauze to prevent foreign matter from entering. And stored for 4 months.

COMPARATIVE EXAMPLE 1: Preparation of fish paste (C1) using live anchovy

In this Comparative Example, an anchovy paste without glycine was prepared using raw anchovy. One hundred eighty grams of fresh sea anchovy washed with purified water was shaken in 300 g of fresh sea anchovy, 100 g of purified salt was put in a zipper-bag and placed in a 500 ml tall beaker. . gauge, and incubated in a thermostat at 30 ° C for 4 months.

COMPARATIVE EXAMPLE 2: Preparation of fish paste (C2) using anchovy crushed product

In this Comparative Example, anchovy paste without added glycine was prepared using anchovy crushed product. To the anchovy crush (chopped anchovy) obtained by chopping (3 mm chopper) of the live whip washed with purified water, 5.50 kg of tablets were mixed and allowed to stand at room temperature for 24 hours. Then, the anchovy mixture containing chopped anchovy and purified salt was divided into 400 g portions in a 500 ml tall beaker. The mixture was covered with a gauze at the entrance of a beaker to prevent foreign matter from entering, and then stored in a thermostat at 30 ° C for 4 months.

COMPARATIVE EXAMPLE 3: Preparation of an amino acid (C3) using anchovy enzyme degradation product

In this comparative example, the enzyme digest of the ground anchovy was used to prepare an unglycosylated euglycemia. 70 kg of the anchovy crushed product (chopped anchovy) obtained by chopping (3 mm chopper) of the purified live juice washed with purified water was put into a fermentation vessel, and 122.5 g of Nitration 0.8 L was added. The mixture was stirred for 3 hours at a rate of 400 rpm Deg.] C with stirring. 400 ml aliquots of salted anchovy lysate (anchovy mixture) obtained by mixing 4.94 kg of purified anchovy lysate with 15 kg of the anthrax hydrolyzate obtained by Ntrease treatment were subdivided into 500 ml tall beaker (50), and the beaker inlet was covered with gauze , The cells were incubated in a thermostat at 30 DEG C for 4 months.

Table 5 below shows the decomposition of the enzyme, the raw material, the purified salt and the content of glycine in the above-mentioned Examples and Comparative Examples.

Experimental design of fish paste division Enzymatic degradation Raw material (%) Purified salt (%) Glycine (%) Example 1 Protease 75 25 One Example 2 Protease 75 25 3 Example 3 Protease 75 25 5 Example 4 - (live anchovy) 75 25 One Example 5 - (live anchovy) 75 25 3 Example 6 - (live anchovy) 75 25 5 Implementation 7 - (crushed anchovy) 75 25 One Example 8 - (crushed anchovy) 75 25 3 Example 9 - (crushed anchovy) 75 25 5 Comparative Example 1 - (live anchovy) 75 25 - Comparative Example 2 - (crushed anchovy) 75 25 - Comparative Example 3 Protease 75 25 -

The eelgrass produced in the Examples and Comparative Examples was repeated three times for 16 weeks in total, and each of 48 samples was stored in a thermostat. The amino acid content and the biogenic amine content, which will be described later, were sampled and analyzed for sensory evaluation.

Experimental Example  2: Eel By period  Free amino acid content analysis

The contents of free amino acids in the fish galls prepared in Examples 1-3 and 1-3 were analyzed by HPLC. HPLC analysis conditions are shown in Table 6 below.

HPLC conditions for free amino acid content analysis Instrument Agilent 1200series HPLC Column Zorbax Eclips-AAA, 4.6 X 150 mm, 5 um Mobile phase A: 40 mM Na2HPO4, pH 7.8
B: ACN: MeOH: water = 45: 45: 10 (v / v / v) Pump settings Flow: 2 ml / min, Stop time: 26 min Derivatization OPA (o-phthalaldehyde)
FMOC (9-fluorenylmethyl chloroformate) Gradient condition Time% A% B
0 100 0
10 100 0
18.1 55 45
18.6 0 100
20 0 100
26 100 0

The results of the analysis according to this experimental example are shown in Table 7 and FIG.

Free amino acid content (ppm) Experimental group 1 month 2 months 3 months 4 months C1 11,534 27,613 29,190 31,974 C2 11,534 30,846 33,214 36,680 C3 36,780 41,011 50,527 48,520 T1 36,221 41,027 45,024 47,364 T2 35,472 40,436 43,620 46,432 T3 36,101 37,043 42,719 44,924

The content of free amino acids increased steadily over the period of fermentation and gradually increased with time. In the case of Comparative Example 1 and Comparative Example 2 (C1, C2) (anchovy), the initial amino acid content was from 11,000 to 12,000 ppm, and from 4,000 to 32,000 to 37,000 ppm. In the case of Example 1 (T1), Example 2 (T2), and Example 3 (T3), the initial amino acid content was 35,000 ppm and 45,000 to 48,000 ppm in 4 month. The absolute value of the amino acid content was about 1.2 to 1.4 times higher than the sample of Comparative Example 1-2 in Examples 1-3.

Based on these results, the logarithmic function of each analysis value was taken from the analysis data for four months, and the tendency of 12 months was examined (FIGS. 7A to 7F). The fermentation period, which is more than 49,766ppm of 12-month amino acid content of control C1, was 6 months in T1, 7 months in T2, and 10 months in T3 in comparison with the estimated amino acid content of each experimental group. It is expected that the fermentation period can be shortened from 2 months to 5 months longer than in Control 1 (Table 8).

Experimental Example 3: Analysis of content of biogenic amine by period

The content of the biogenic amines was analyzed by HPLC according to the storage periods of the fish galls prepared in Examples 1-3 and 1-3. Each sample was pretreated in the following manner. Take 2.5 g of each sample, add 20 mL of 0.1 N HCl and homegenize. Centrifugation was carried out at 3000 rpm at 4 DEG C for 15 minutes, and the supernatant was taken. This procedure was repeated and 50 mL mass-up was performed using 0.1 N HCl to obtain an extract. Then, add 0.1 mL of internal standard (ISTD) to each solution, and add 1 mL of extract and standard solution to each tube as a derivative step. 0.5 mL of saturated Na2CO3 solution was added and 1 mL of 1% dancyl chloride acetone solution was added. After corking, the derivative was allowed to proceed at 45 ° C for 1 hour, then 0.5 mL of 10% proline was added, 5 mL of ether was added and shaking was performed for 3 minutes. The obtained upper layer was taken, concentrated under nitrogen, added with 1 mL of acetonitrile, filtered through a 0.45 μm membrane filter, and analyzed by HPLC. Histamine (HIS) and cadaverine (CAD) 10, 20, 50 and 100 ppm were used as standards. Conditions for analyzing the biogenic amines are shown in Table 9 below.

Biogenic amine analysis conditions and methods Instrument Agilent 1200 series HPLC Column C 18 (3.0 x 150 mm, 5 mm), 40 ° C Mobile phase A: 0.1 N acetic acid in Acetonitrile
B: 0.1 N acetic acid in distilled water Pump settings Flow: 1 ml / min, Stop time: 35 min Detector UV 254 nm Gradient condition Time% A% B
0 55 45
10 55 45
15 65 35
20 80 20
25 80 20
30 90 10
35 90 10

The results of the analysis according to the present experimental example are shown in Table 10, Fig. 8 and Fig. Histamine was rarely detected from the beginning, while cadaverine was mainly detected (Fig. 9). Other biogenic amines showed a negligible amount and histamine and cadaverine were defined as major biogenic amines of this experiment and analyzed by total content. The effect of glycine addition on the biogenic amine content was compared. After the enzymatic degradation, the content of biogenic amine was significantly decreased according to the amount of glycine added. In the enzyme digestion experiment group (C3) without glycine addition, the content of biogenetic amine for 4 months was increased by 137% as compared with the one month difference. Compared with the control (C3), the content of the biogenic amine was significantly decreased in the enzyme digestion experiment group (T1-T3) with glycine addition. Particularly, in the case of T2 treated with 3% glycine, the level of 96% was not increased more than that of 1 month. In the case of T3 containing 5% of glycine, the content of biogenic amine was 66% (Table 10, Fig. 8). Overall, the amount of biogenic amine in the 5% glycine supplemented group was reduced by 70% compared to the untreated group (Fig. 8).

Content of biogenic amine (ppm) by aging period Experimental group 1 month 2 months 3 months 4 months C3 151.43 198.58 205.24 208.12 T1 119.24 166.36 148.79 167.44 T2 98.25 98.86 70.33 95.15 T3 92.23 84.27 72.11 60.43

Experimental Example 4: Analysis of fragrance component of the filtrate

In this Experimental Example, the contents of the fragrance components were analyzed in the eardrums prepared in the above-mentioned Examples. The method of analyzing the fragrance component according to the present experimental example is shown in Table 11 below.

Analysis method of fragrance component Instrument  Agilent 7890A GC system, 5975C inert XL MSD SPME fiber  65μm DVB / CAR / PDMS Blue plain Sample preparation condition 60 C, 20 min preincubation (agitation speed 250 rpm)
→ 60 ° C, 30 min extraction
→ Desorption 5 min (inlet temperature 250 ° C) Column condition Rate (° C / min) ℃ Hold time (min) 40 5  4 180 2 Injector 온도  250 < 0 > C, split 20: 1 MS condition  Auto tune, scan mode

Samples for analyzing the fragrance components were prepared as follows. The contents of each experimental group were poured into the Kwang Mok Stream and squeezed out. After pouring the solution back into the Kwang Myol Stream, the filtrate was filtered three times to obtain a clear purifying solution. 0.5 g of each sample was weighed and the fragrance components were analyzed by GC / MS. In the case of C1, it was judged that C2 was similar to C2 fermented by crushing the same live anchovy, and C2 was analyzed as a control group. Each anchovy fermented product was weighed and weighed 0.5 g per sample.

The major fragrance components in the eelgrass are known as trimethylamine, thiobismethane, acetic acid, butanoic acid, 3-methylbutanoic acid, pentanoic acid, heptanoic acid, 2,6-dimethylpyrazine, benzaldehyde and dimethyl trisulfide. The results of the analysis according to the present experimental example are shown in Figs. 10A to 10E and Table 12 below. Butanoic acid showed cheesy, Sharp, and buttery flavor, and the highest amount of C3 was found in T1, T2, T3 and C2. 3-Methyl-Butanoic acid and 2-Methyl-Butanoic acid showed the stinky, pungent, feet, cheesy, and dirty flavors. C2 and C3 and T1-T3 were similar. The aroma of Trimethylamine (Fishy), Acetic acid (Vinegar), Benzaldehyde (Sweet), Benzeneacetaldehyde (Floral) and 3-Ethyl-2,5-Dimethyl-Pyrazine (Buttery popcorn) C2, but showed no significant difference. Relative comparisons of the main fragrance components of the total eelgrass were in the order of C3> T1 = T2> C2> T4.

1: Trimethylamine; 2: Acetic acid; 3: 3-Methyl-Butanal; 4: 2-Methyl-Butanal; 5: 2-Ethyl-Furane; 6: Butanoic acid; 7: 3-Methyl-Butanoic acid; 8: 2-Methyl-Butanoic acid; 9: Heptanal; 10: 3- (Methylthio) -Propanal; 11: Benzaldehyde; 12: Benzenacetaldehyde.

Experimental Example 5: Sensory Evaluation by Fermentation

Sensory evaluation was carried out on fifteen ordinary people (adult male and female) of the fish dumplings finally produced in the above Examples and Comparative Examples. Each of the experimental groups was diluted with 2 brix of filtered clarifying solution and the taste and flavor were measured by using 3 point scale method. When the taste and flavor were very strong, '+++' Was evaluated as '+'. The results of the sensory evaluation according to this Experimental Example are shown in Table 13 below.

Sensory evaluation of fermented filtrate Experimental group Negative flavor (negative) A positive flavor (positive) Umami C2 +++ ++ ++ C3 +++ ++ ++ T1 ++ +++ +++ T2 ++ +++ +++ T3 ++ +++ +++ T4 ++ +++ +++ T5 ++ +++ +++ T6 ++ +++ +++ T7 ++ +++ +++ T8 ++ +++ +++ T9 ++ +++ +++

C2 and C3 used as a control group had slightly tangled eelgrass flavor. However, according to the present invention, T1-T9 supplemented with glycine had a slightly chewy flavor and a more fragrant flavor than the control group. The taste was similar to the taste of the whole fish sauce.

Comparative Experimental Example 1: Analysis of the content of biogenic amine in commercially available eel

Most of the production is made in Vietnam or Thailand. First, fish is caught and then the fish is washed. Salt and mix to make the ratio of raw material and purified salt to 3: 1. Put it in a large fermenter (pottery or bamboo container) and cover the upper part with tablets. Cover the bamboo mat with a heavy object to prevent the raw material from floating in the upper layer during liquefaction. It is fermented for 9 to 12 months. After fermentation, the filtrate is classified as first-grade eelgrass, and the solution mixed with salt water or other ingredients is classified as 2nd grade. After the first-grade discharge, brine is added to the filtration residue, and the fermented product is further classified into the 3rd grade eel culture. To complement the flavors of the 2nd and 3rd grades, we also add a first-grade eGG. In fact, many manufacturers are selling 2nd and 3rd grade eclipses rather than first-grade for yield and profitability. On the basis of this, the content of biogenic amine in the fish market was analyzed by ELISA method. For this purpose, 1 g of each of the commercially available urchins was purchased and analyzed for the content of biogenic amines by ELISA analysis. The analysis results are shown in Table 14 below.

Contents of biogenic amine contained in commercially available eel Country of manufacture Product Name Raw material content (%) Biogenic amine (ppm)


Republic of Korea  Anchovy sauce (H Company) 77 616.1  Anchovy sauce (C company) 75 932.6  Kannari sauce (H Company) 50 496.7  Cayarai sauce (C company) 50 531.4  Tuna juice (company A) - 128.6  Tuna liquid (HR company) - 40.0  Sea World Heaven 75 400.2
Vietnam
(Second grade)  Juice base (I company) - 433.6  Anchovy fish sauce APT 54 616.2  Nuocmam COT com Anchovy fish sauce 60 604.8  Fish sauce 2.5% TN - 142.5  Fish sauce 2.8% TN - 583.6 Thailand
(Second grade)  Suree fish sauce 20 248.4  Tiparos fish sauce 40 210.0  Squid fish sauce 57 140.0 Malaysia  AYAM fish sauce 58 236.6

In the case of anchovy sauce or canary sauce produced in Korea, the content of biogenic amines varied from 40 to 932.6 ppm. The content of the biogenic amine was high in the case of high raw material content (top-grade) and the content of biogenic amine was low in the low raw material content (2nd and 3rd grade). It is considered that the biogenic amine produced during fermentation was lowered by mixing with other raw materials.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments. It will be easy to browse. It will be apparent, however, that such modifications and changes are all within the scope of the present invention.

Claims (10)

A fish paste which is prepared by adding glycine to salted fish prepared by adding 20 to 30 parts by weight of salt to 100 parts by weight of a fish, fish crushing product or fish enzyme degradation product to be fermented and fermenting.
2. The fish paste according to claim 1, wherein the glycine is added in an amount of 0.1 to 10 parts by weight based on 100 parts by weight of the fish, the fish crushed product or the fish hydrolyzate.
The method according to claim 1 or 2, wherein the fish enzyme degradation product is prepared by adding 0.1 to 10 parts by weight of a protease to 100 parts by weight of the fish or the fish crushed product at a temperature of 40 to 60 DEG C for 1 to 5 hours Agglomerate obtained by stirring at 100 to 800 rpm.
4. The method of claim 3, wherein the proteolytic enzyme is selected from the group consisting of delvorase, flavorzyme, neutrase, protamex, alcalase, chymotrypsin, chymotrypsin, pepsin, trypsin, papain, and combinations thereof.
3. The eel of claim 1 or 2, wherein the fish comprises anchovy, depot, saury, canary, or cacom.
Adding 20 to 30 parts by weight of salt to 100 parts by weight of fish, fish crushing or fish enzyme degradation products to be fermented to prepare salted fish; And
And adding glycine to the prepared salted fish, followed by fermentation.
[7] The method of claim 6, wherein the glycine is added in an amount of 0.1 to 10 parts by weight based on 100 parts by weight of the salted fish.
[Claim 7] The method according to claim 6 or 7, wherein the fish hydrolyzate is prepared by adding 0.1 to 10 parts by weight of proteolytic enzyme to 100 parts by weight of fish or crushed fishes and incubating the mixture for 1 to 5 hours at a temperature of 40 to 60 [ lt; RTI ID = 0.0 > rpm. < / RTI >
9. The method of claim 8, wherein the proteolytic enzyme is selected from the group consisting of delvorase, flavorzyme, neutrase, protamex, alcalase, chymotrypsin, chymotrypsin, pepsin, trypsin, papain, and combinations thereof. < Desc / Clms Page number 13 >
The method according to claim 6 or 7, further comprising the step of filtering the liquid from the fish sauce obtained in the fermentation process after the fermentation step, and the step of adding the salt to the filtered fish sauce.

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