KR20190025520A - Manufacturing method for fish sauce - Google Patents

Abstract

The present invention relates to a production method of a fish sauce and, more specifically, to a production method of a fish sauce by stirring fish and shellfish raw materials, fermenting the same and adding low salt to the same, which can dramatically shorten a fermentation period, increase the content of tryptophan, and increase health by containing low salt.

Description

{Manufacturing method for fish sauce}

More particularly, the present invention relates to a method of manufacturing a fish sauce, and more particularly, to a method for producing a fish sauce, which comprises fermenting fish paste raw material with stirring and then adding a low salt thereto to dramatically shorten the fermentation period and increase the content of tryptophan, To a method of manufacturing a fish sauce capable of increasing health.

In the process of rapid industrialization and urbanization, food consumption such as eating out, fast food, pizza, western food and instant food increased due to income level increase, nuclear family, increase of single generation. In particular, Koreans are taking foods with high sodium content, such as tang, stew, kimchi, soy sauce, and salted fish. The daily intake of sodium is 6,000 to 8,000 mg, more than twice the recommended amount of the World Health Organization (WHO) It is known to consume a high concentration of sodium. Excess intake of sodium is a major cause of chronic diseases such as hypertension, heart disease, brain cardiovascular disease, kidney disease and gastric cancer.

In recent years, attention has been paid to the reduction of sodium intake in order to prevent chronic diseases and to promote health, and as a result, research on the development of low sodium salt or saltiness enhancer is underway. As an example, natural seasoning substitutes for salt using natural extracts such as natural salt enhanced with minerals, natural extract such as kelp, kelp, gugija, onion, shiitake mushroom, radish, garlic, etc .; sodium salt, potassium chloride, calcium chloride, magnesium chloride, Salt, or chemical seasoning such as aspartate, monosodium glutamate (MSG). However, low sodium salt has less salty taste, so it uses more sodium than usual. As a result, it consumes a lot of sodium. When salt of potassium or calcium is added to kidney patients, it causes problems such as dyspnea, chest pain and heart attack . In addition, the chemical seasoning produced by an artificial synthesis is absorbed into the nerve tissue when it is ingested a lot and destroys the cell membrane to exhibit such symptoms as headache, vomiting, nausea and tongue paralysis. Recently, as a cancer inducing substance, stability against chemical seasoning And there is a problem of harmfulness.

On the other hand, soy sauce is seasoned food that can be contacted in any form in our table every day. In general, soy sauce takes meju as a source of flavorful amino acids. Due to the restriction of this source, There was a limit. Accordingly, there has been an effort to find an amino acid source other than meju as an alternative to this, and a representative example thereof is a fish sauce.

These sauces are one of the representative fermented foods in Korea, along with kimchi, and have been used to supply high protein and salt regardless of season. Specifically, the fish sauce is a salted fish product in a wide sense, which is obtained by salting fish and shellfish, aging fermenting the fish, and separating and filtering the supernatant. Salt is added to fish, shellfish, shellfish, etc. to preserve it. Various enzymes present in fish and shellfish cause self-digestion and fermentation. Various amino acids are produced to give special flavor and richness, and rich in amino acids and inorganic components. It is nutritionally superior, and it is known that digestion and absorption rate is also good because it is composed of small molecules.

However, in spite of the unique flavor and the potential utilization value, the conventional fermented fish sauce has a fermentation period of about 3 to 24 months, which lowers the production efficiency. As the high salt concentration and the biogenic amine component are contained in a predetermined amount or more, There is a problem about health stability.

In addition, the conventional fish sauce contains tryptophan, which is one type of amino acid, but its content is insufficient and antioxidative efficacy can not be expected.

On the other hand, Korean Patent No. 10-1655540 discloses a fish sauce having a controlled content of tryptophan in a low salt fish paste starch and a preparation method thereof. However, this fish sauce improves the bitter taste by decreasing the content of tryptophan. As the tryptophan ingredient is reduced, The effect is further reduced.

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made to solve the above problems, and it is an object of the present invention to provide a method of manufacturing a fish sauce which can ferment a fish raw material and ferment it, will be.

It is another object of the present invention to provide a method for producing a sauce which can reduce the salt content of a product by adding a salt added after the fermentation step as a low salt.

Still another object of the present invention is to provide a method of manufacturing a fish sauce capable of increasing the content of tryptophan contained in an fish sauce, thereby enhancing the antioxidative effect of the product.

Yet another object of the present invention is to provide a method of manufacturing a fish sauce which can minimize the content of biogenic amines that can be produced during the fermentation process by semi-drying raw materials for fish and shellfish and then completing a fermentation process in a short period of time will be.

The objects of the present invention are not limited to the above-mentioned objects, and other objects not mentioned can be clearly understood by those skilled in the art from the following description.

In order to accomplish the above object, the present invention provides a method for preparing a fish and shell raw material, A fermentation step of fermenting the ready-to-eat fish and shell raw material; And a step of obtaining a filtrate by filtering the fermentation product produced through the fermentation step to remove the residue and obtaining a filtrate, wherein the fermentation step is carried out with stirring at 50 rpm to 300 rpm under anaerobic condition. Of the present invention.

In a preferred embodiment, the fermentation step is performed within 7 days.

In a preferred embodiment, the fermentation step is treated at a constant temperature in the temperature range of 45 [deg.] C to 55 [deg.] C.

In a preferred embodiment, the method further comprises, after the step of obtaining the filtrate, a salt addition step of adding a salt to the filtrate obtained through the step of obtaining the filtrate.

In a preferred embodiment, the salt addition step comprises adding less than 10 parts by weight of salt based on 100 parts by weight of the raw fish material.

In a preferred embodiment, the raw material for fish and shellfish is any one selected from the group consisting of canaries, anchovies, tuna, shrimp, herring, mackerel, and combinations thereof.

In a preferred embodiment, the step of preparing the raw fish and shellfish raw material comprises a washing step of washing the fish and shell raw material and a semi-drying step of drying the raw fish and shellfish raw material at a water content of 30% to 55%.

In a preferred embodiment, after the salt addition step, an aging step in which the salt-added filtrate is aged; And a sterilization treatment step of sterilizing the aged filtrate to obtain a liquid fish sauce.

In a preferred embodiment, the aging step is aged for 10-15 days at a constant temperature in the temperature range of 45 ° C to 55 ° C.

In a preferred embodiment, the sterilization treatment step is heat treated at a constant temperature in the range of 70 占 폚 to 100 占 폚 for 5 minutes to 30 minutes.

In a preferred embodiment, the fish sauce contains more than 5% by weight of the amino acid tryptophan, based on the total amount of amino acids.

In a preferred embodiment, the fish sauce contains 35 wt% to 45 wt% of the sweet taste series amino acids and 15 wt% to 25 wt% of the amino acid of the sweet taste series based on the total amount of amino acids, Wherein the amino acid comprises serine, threonine, glycine, proline, leucine, and alanine, wherein the amino acid of the sextant series comprises glutamic acid and aspartic acid.

In a preferred embodiment, the fish sauce has a histamine content of less than 50 ppm.

The present invention has the following excellent effects.

First, according to the method of manufacturing a fish sauce according to the present invention, the fermentation period can be drastically shortened by producing the fish sauce raw material by adding the salt after fermentation while stirring the raw material, thereby increasing the production efficiency.

In addition, according to the method of manufacturing a fish sauce of the present invention, the salt added after the fermentation step is added as a low salt, thereby reducing the salt content of the product and improving the health.

Further, according to the method of manufacturing a fish sauce of the present invention, by increasing the content of tryptophan contained in the fish sauce, the antioxidant effect can be enhanced.

According to the method of manufacturing a fish sauce of the present invention, the content of the biogenic amine that can be produced during the fermentation process can be minimized by semi-drying the raw material for fish and shellfish and then completing the fermentation process in a short period of time without adding salt .

According to the method of manufacturing a fish sauce of the present invention, the total free amino acid content is greatly increased, and the content of tryptophan, which is known as one of the amino acids of the bitter taste series, The taste can be improved by the interaction of the taste.

1 is a diagram for explaining a method of manufacturing a fish saucer according to an embodiment of the present invention.
FIG. 2 is a graph showing the efficiency of the fermentation according to stirring conditions in the fermentation step. FIG.
FIG. 3 is a graph showing the total nitrogen content of fish sauces obtained according to the fermentation period according to temperature conditions.
4 is a graph showing the amino nitrogen content of fish sauces obtained according to the fermentation period according to temperature conditions.
FIG. 5 is a graph showing histamine contents of fish sauces obtained according to fermentation period according to temperature conditions.
6 is a graph showing volatile basic nitrogen (VBN) contents of fish sauces obtained according to fermentation period according to temperature conditions.
7 is a graph showing PH of fish sauces obtained according to the fermentation period according to temperature conditions.
FIG. 8 is a graph showing DPPH test results of fish sauces prepared by the method of manufacturing a sauce according to an embodiment of the present invention.
9 is an image showing the result of microbial contamination test of a fish sauce prepared by the method of manufacturing a sauce according to an embodiment of the present invention.

Although the terms used in the present invention have been selected as general terms that are widely used at present, there are some terms selected arbitrarily by the applicant in a specific case. In this case, the meaning described or used in the detailed description part of the invention The meaning must be grasped.

Hereinafter, the technical structure of the present invention will be described in detail with reference to preferred embodiments shown in the accompanying drawings.

However, the present invention is not limited to the embodiments described herein but may be embodied in other forms. Like reference numerals designate like elements throughout the specification.

1 is a diagram for explaining a method of manufacturing a fish sauce according to the present invention.

Referring to FIG. 1, a method for manufacturing a fish sauce according to an embodiment of the present invention is a method for manufacturing a fish sauce using fermentation process as a raw material for fishery products in a short period of time. The preparation step S100 is performed.

Herein, the raw materials for seafood are selected from the group consisting of anchovy, octopus, squid, sardine, hull, herring, mackerel, mackerel, smelt, canary, defense, skull, tuna, horse mackerel, Papermaking membrane, shrimp, and crab, and is not limited to raw materials that can be used as raw materials for syntactic sauce.

The preparation step (S100) of the fish and shell raw material may be performed through a washing step (S110) and a semi-drying step (S120).

More specifically, the cleaning step (S110) is a step of sufficiently washing the fish and shellfish raw material with salt water or water, and the semi-drying step (S120) is a step of drying the fish and shellfish raw material with a proper moisture content.

At this time, the drying means for drying the fish and shell raw material may be a conventional dryer, and is not limited thereto.

In the semi-drying step 120, it is preferable that the raw material for fish and shellfishes is dried to have a water content of 30% to 55%.

If the water content is less than 30%, the fermentation efficiency of the fermentation step to be described below is lowered. If the water content exceeds 55%, the amount of the biogenic amine component is increased in the fermentation step, .

Next, a fermentation step (S200) of fermenting the prepared raw material for fish and shellfish is performed.

At this time, no additional water is added to the raw material for fish and shellfish, and only the raw material for fish and shellfish having a moisture content of 30% to 55% is introduced into the fermenter through the semi-drying step 120.

The fermentation step (S200) is carried out while agitating the prepared fish and shell raw material under anaerobic conditions.

At this time, the stirring speed is preferably 50 rpm to 300 rpm.

As shown in FIG. 2, when the stirring rpm is less than 50 rpm, the effect of increasing the pumping efficiency is insignificant. When the stirring rpm is more than 300 rpm, This is because the foot efficiency is not increased.

On the other hand, in the present invention, "pumping efficiency" is calculated as "total nitrogen content of the obtained fish sauce / total nitrogen content X100 of inputted raw fish raw material ".

In the fermentation step (S200), the fermentation temperature is preferably maintained at a constant temperature within a range of 45 ° C to 55 ° C.

If the fermentation temperature is less than 45 ° C, the fermentation period is increased. If the fermentation temperature is more than 55 ° C, the fermentation period is not shortened and protein deformation may occur during the fermentation process to be.

Since the fermentation process is completed within 7 days since the fermentation process is performed under optimal stirring conditions and temperature conditions without adding salt, the fermentation process is significantly shortened compared with the conventional technology, And the production efficiency of the sauce is maximized. Further, the fermentation period is shortened to thereby minimize the production of the biogenic amine.

Next, the fermentation product produced through the fermentation step is filtered to remove the residue, and a filtrate obtaining step (S300) for obtaining a filtrate is performed.

Thereafter, a salt addition step (S400) of adding a salt to the filtrate is performed.

Herein, the salt is added in an amount of less than 10 parts by weight based on 100 parts by weight of the raw material for fish and shellfish.

This minimizes the amount of salt contained in the fish sauce, thereby reducing the sodium intake of consumers (consumers), thereby increasing the health.

It is also preferable that the salt is a salt of the sun.

Further, in the method of manufacturing a fish sauce according to the present invention, the aging step (S500) and the sterilization treatment step (S600) may be sequentially performed after the salt addition step (S400).

The aging step (S500) is a step of aging the filtrate to which the salt has been added and is aged for 10 to 15 days at a constant temperature in a temperature range of 45 to 55 占 폚.

The sterilization treatment step (S600) is a step of sterilizing the aged filtrate to obtain a liquid fish sauce. The aged filtrate is subjected to heat treatment at a temperature of 70 to 100 DEG C for 5 to 30 minutes To obtain a fish sauce.

The fish sauce prepared by the method according to the present invention contains more than 5% by weight of tryptophan among amino acids based on the total amount of amino acids.

This has the advantage that the content of tryptophan in the amino acids contained in the fish sauce is remarkably increased, so that the antioxidant ability can be greatly improved as compared with the conventional fish sauces.

The fish sauce contains 35 wt% to 45 wt% of the amino acid in the sweet taste series and 15 wt% to 25 wt% in the amino acid in the amino acid based on the total amount of amino acids.

Although the content of the tryptophan, which is a bitter tastem amino acid, is increased, the amino acid content of the sweet taste series and the amino acid content of the rich taste series are increased together and the bitter taste component is weakened by the interaction of the taste, So that the degree of harmonization of the signal can be increased.

Herein, the amino acid of the sweet taste series includes serine, threonine, glycine, proline, leucine, and alanine, and the amino acid of the rich taste type may include glutamic acid and aspartic acid.

In addition, the fish sauce contains a histamine content of less than 50 ppm, which is one kind of biogenic amine.

This causes the histamine to be contained in an amount of less than 50 ppm, which is known as a substance causing various side effects in the human body, so as to prevent various side effects in the human body, thereby providing health benefits.

(Example 1)

The raw material was prepared by washing twice with salt water using a fresh anchovy of about 17 cm in length caught on the southern coast as a raw material of aquatic products, and semi-drying with a water content of 30% to 55%.

Thereafter, the semi-dried anchovy was fermented by stirring at 50 rpm and 50 rpm in an anaerobic condition to produce a fermented product.

At this time, the fermentation period was completed within 48 hours.

Thereafter, the resulting fermentation product was filtered to remove the residue, and a filtrate was obtained. Then, a salt of less than 10 parts by weight based on 100 parts by weight of the raw material was added to obtain a fish sauce (Example 1).

(Example 2)

Compared with Example 1, except that the stirring rpm was applied at 100 rpm, the other steps were carried out in the same manner to obtain a fish sauce (Example 2).

(Example 3)

Compared with Example 1, except that the stirring rpm was applied at 150 rpm, the other steps were carried out in the same manner to obtain a fish sauce (Example 3).

(Example 4)

Compared with Example 1, except that the stirring rpm was applied at 300 rpm, the other steps were carried out in the same manner to obtain a fish sauce (Example 4).

(Comparative Example 1)

20 parts by weight of salt was added based on 100 parts by weight of the washed raw material, and the mixture was incubated at a temperature of 30 ° C, anaerobic Lt; / RTI > to yield a fermented product.

At this time, the fermentation period was carried out for 12 months.

Thereafter, the resulting fermentation product was filtered to remove the residue to obtain a fish sauce (Comparative Example 1).

(Comparative Examples 2 to 4)

The liquid sauce A, the fish sauce B, and the fish sauce C distributed in Korea were used as Comparative Example 2, Comparative Example 3 and Comparative Example 4, respectively.

(Experimental Example 1: Analysis of fermentation quality per stirring rpm)

The total nitrogen content, the amino nitrogen content, the histamine content, the volatile basic nitrogen (VBN) content, and the PH were determined by using Comparative Example 1 and Examples 1 to 4, 1 and Fig.

Comparative Example 1 Example 1 Example 2 Example 3 Example 4 Total nitrogen (%) 1.7 1.9 2.25 2.8 2.78 Amino nitrogen (AN, mg / 100g) 879 1,128 1,521 2,670 2,670 Histamine (ppm) 658 359 40 12 15 Volatile Nitrogen (mg%) 320 258 110 40 45 PH 6 5.8 5.6 5.2 5.22

That is, as shown in Table 1 and FIG. 2, in Examples 1 to 4, the content of total nitrogen and amino nitrogen was high and the content of histamine, one of the biogenic components, was small , The amount of volatile basic nitrogen produced is low, and it is produced in a superior sauce.

When PH of the fish sauce exceeds 5.8, precipitates in the form of gallstones may be generated during the distribution and storage processes. However, in Examples 1 to 5, since the pH is 5.8 or less, .

Particularly, in Example 3, which was stirred at 150 rpm, it was confirmed that the fish sauce was the best in all quality indexes including total nitrogen, amino nitrogen, histamine content, volatile basic nitrogen and PH.

That is, in the fermentation step, the stirring speed is preferably 50 rpm to 300 rpm, because if the stirring rpm is less than 50 rpm, the total nitrogen and amino nitrogen content decreases and the amount of histamine, one of the components of the biogenic amine, The amount of volatile basic nitrogen to be produced is low, PH is increased and gallstone precipitates are generated, and when the stirring rpm is more than 300 rpm, the fermentation efficiency is no longer increased.

(Experimental Example 2: Analysis of quality of fermentation by each temperature condition)

The remaining steps were applied in the same manner, except that the fermentation temperature conditions were fermented at room temperature, 30 ° C, 40 ° C, 45 ° C, 50 ° C and 55 ° C, respectively, in comparison with Example 3.

Amino nitrogen content, histamine content, VBN (Volatile Basic Nitrogen) content and pH of the fish sauces obtained according to the fermentation period were determined according to the temperature conditions, and the results are shown in Tables 2 to 6 And FIG. 3 to FIG. 7 are graphs.

Total nitrogen content Room temperature 30 ℃ 40 ℃ 45 ° C 50 ℃ 55 ° C 1 month 0.6 1.75 2.1 2.1 2.7 2.72 2 months 0.99 1.8 2.35 2.38 - - 3 months 1.3 1.87 2.48 2.45 - - 4 months 1.38 1.98 2.52 - - - 6 months 1.48 2.09 - - - - 9 months 1.55 2.15 - - - - 12 months 1.69 2.32 - - - - 18 months 1.75 - - - - -

Referring to Table 2 and FIG. 3, the total nitrogen content was 2.7% within one month at a fermentation temperature of 50 ° C and 2.72% within a month at a fermentation temperature of 55 ° C.

Amino nitrogen (mg / 100g) Room temperature 30 ℃ 40 ℃ 45 ° C 50 ℃ 55 ° C 1 month 389 1320 2524 2530 2700 2701 2 months 488 1452 2588 2602 - - 3 months 652 1554 2648 2658 - - 4 months 786 1766 2680 - - - 6 months 987 2002 - - - - 9 months 1157 2138 - - - - 12 months 1385 2320 - - - - 18 months 1520 - - - - -

Referring to Table 3 and FIG. 4, when the fermentation temperature is 50 ° C, the amino acid nitrogen content (mg / 100g) is 2700 mg / 100g within 1 month and the fermentation temperature is 55 ° C. .

That is, when the fermentation temperature is room temperature, fermentation is not completed even if the fermentation process is continued for 18 months. When the fermentation temperature is 30 ° C, 12 months fermentation time is required. When the fermentation temperature is 40 ° C , Fermentation was completed within 4 months, when the fermentation temperature was 45 ° C, 3 months, and when 50 ° C and 55 ° C, the fermentation was completed within 1 month.

Histamine content (ppm) Room temperature 30 ℃ 40 ℃ 45 ° C 50 ℃ 55 ° C 1 month 3 3 6 5 10 11 2 months 12 7 15 10 - - 3 months 20 15 28 25 - - 4 months 48 40 35 - - - 6 months 68 55 - - - - 9 months 358 89 - - - - 12 months 557 125 - - - - 18 months 606 - - - - -

Referring to Table 4 and FIG. 5, the histamine content (ppm) was 10 ppm when the fermentation temperature was 50 ° C, 11 ppm when the fermentation temperature was 55 ° C, and 25 ppm when the fermentation temperature was 50 ° C.

On the other hand, when the fermentation temperature was room temperature, 30 ° C, and 40 ° C, the fermentation period was increased and the histamine content was increased. As a result, it was confirmed that the fermentation period could be decreased and the amount of histamine could be reduced.

VBN content
(mg%) Room temperature 30 ℃ 40 ℃ 45 ° C 50 ℃ 55 ° C 1 month 56 52 102 138 224 223 2 months 89 60 185 157 - - 3 months 114 66 202 198 - - 4 months 138 89 228 - - - 6 months 185 115 - - - - 9 months 220 160 - - - - 12 months 259 210 - - - - 18 months 321 - - - - -

Referring to Table 5 and FIG. 6, the content of volatile basic nitrogen (mg%) was found to be 224 mg% and 223 mg%, respectively, when the fermentation temperatures were 50 ° C. and 55 ° C. within one month .

When the fermentation temperature is 45 ° C, the fermentation is completed within 3 months. When the content of volatile basic nitrogen is 198 mg% and the fermentation temperature is 40 ° C, the fermentation is completed within 4 months. The content of volatile basic nitrogen is 228 mg% When the fermentation temperature was 30 ℃, the fermentation was completed within 12 months. The content of volatile basic nitrogen was 210mg% and the fermentation period was 18 months or more at room temperature. The content of volatile basic nitrogen was 321mg%.

PH Room temperature 30 ℃ 40 ℃ 45 ° C 50 ℃ 55 ° C 1 month 6.65 6.05 5.87 5.56 5.16 5.18 2 months 6.59 6.02 5.55 5.44 - - 3 months 6.48 5.99 5.38 5.39 - - 4 months 6.46 5.82 5.22 - - - 6 months 6.44 5.77 - - - - 9 months 6.32 5.55 - - - - 12 months 6.21 5.33 - - - - 18 months 6.08 - - - - -

Referring to Table 6 and FIG. 7, when the fermentation temperature was 50 ° C and 55 ° C, fermentation was completed within one month, and PH was 5.16 and 5.18, respectively.

When the fermentation temperature is 45 ° C, the fermentation is completed within 3 months. When PH is 5.39 mg% and the fermentation temperature is 40 ° C, the fermentation is completed within 4 months. When the pH is 5.22 and the fermentation temperature is 30 ° C The fermentation was completed within 12 months, the PH was 5.33%, the fermentation period was 18 months or longer at room temperature, and the PH was 6.08.

On the other hand, when the pH of the sauces exceeded 5.8, it was found that precipitates in the form of gallstones could be generated during the distribution process or storage, and it is an important technical problem to make the pH of the sauces less than 5.8. The method of manufacturing a sauce according to the present invention has an advantage that a sauce of a sauce having a PH of less than 5.8 can be prepared without adding any additives.

That is, from the results of Experimental Example 2, the quality indexes of total nitrogen content, amino nitrogen content, histamine content, VBN (volatile basic nitrogen) content and pH of the obtained fish sauces were examined. As a result, Lt; RTI ID = 0.0 > 45 C < / RTI >

(Experimental Example 3: Analysis of Amino Acid Components)

Example 3 and Comparative Example 1 were prepared and analyzed for free amino acids. The results are shown in Table 7 below.

Here, free amino acid analysis was performed using an HPLC system.

Kinds amino acid Comparative Example 1
(μg / ml) Comparative Example 1 [ Example 3
(μg / ml) Example 3 Ratio Sweetness series




Serine 136.54 2.87% 113.43 2.02% Threonine 140.57 2.96% 94.84 1.69% Glycine 575.55 12.11% 828.89 14.78% Proline 110.5 2.32% 99.11 1.77% Leucine 400.48 8.42% 385.93 6.88% Alinin 493.3 10.38% 648.95 11.58% Sum 1856.94 39.06% 2171.15 38.73% Richness series
Glutamic acid 744.93 15.67% 999.87 17.83% Aspartic acid 224.68 4.73% 223.98 4.00% Sum 969.61 20.39% 1223.85 21.83% Bitter tastes and others







Balin 232.41 4.89% 257.19 4.59% Isoleucine 206.39 4.34% 201.57 3.60% Methionine 196.78 4.14% 220.03 3.92% Phenylalanine 198.43 4.17% 207.28 3.70% Tyrosine 53.19 1.12% 33.37 0.60% Lysine 497.47 10.46% 488.64 8.72% Arginine 138.71 2.92% 27.45 0.49% Histidine 259.79 5.46% 285.61 5.09% Tryptophan 144.5 3.04% 490.16 8.74% Sum 1927.67 40.55% 2211.3 39.44% total 4754.22 100% 5606.3 100%

As shown in Table 7, the content of tryptophan in Example 3 was 490.16 (8.74%), and the content of tryptophan in Comparative Example 1 was 144.5 (3.04%).

Accordingly, it was confirmed that the anti-oxidizing ability of the sauce prepared according to the method of the present invention can be greatly improved.

Further, referring to Table 7, in Example 3, it was confirmed that the amino acid content of the sweet taste type was 2171.15 (38.73%), the amino acid content of the fatty taste type was 1223.85 (21.83%) and the amino acid content of the bitter taste type was 2211.3 (39.44%) . In the case of Comparative Example 1, the amino acid content of the sweet taste type was 1856.94 (39.06%), the amino acid content of the fatiness type was 969.61 (20.39%) and the amino acid content of the bitterness type was 1927.67 (40.55%).

That is, as compared with the case of the case of the fish sauce of Comparative Example 1, the fish sauce prepared by the method of the present invention increased the content of the free amino acids as a whole, , It was confirmed that the bitter taste-based amino acid content ratio is reduced, and thus it has an effect of improving the taste due to the interaction of the taste.

(Experimental Example 4: Salt content analysis)

Example 3 and Comparative Example 1 were prepared, and salt content was analyzed using a salinity meter. The results are shown in Table 8 below.

Comparative Example 1 Example 3 Salinity (%) 23% 8%

As shown in Table 8, it was confirmed that the salinity of Example 3 was 8% and that of Comparative Example 1 was 23%.

That is, the fish sauce prepared according to the method of the present invention can be provided as a fish sauce having increased health because the salt content is remarkably small as compared with the fish sauce of the comparative example.

(Experimental Example 5: Comparison of histamine content)

Comparative Examples 1 to 4 and Example 3 were prepared, and histamine content was analyzed. The results are shown in Table 9 below.

Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Example 3 Histamine (PPM) 520 256 606 579 12

As shown in Table 9, the histamine content in Comparative Example 1 was 520 ppm, the histamine content in Comparative Example 2 was 256 ppm, the histamine content in Comparative Example 3 was 606 ppm, the histamine content in Comparative Example 4 was 579 ppm, the histamine content in Example 3 was Respectively.

That is, the fish sauce prepared by the method of the present invention can be provided as a high-quality fish sauce having a significantly reduced histamine content and improved health compared to the comparative examples.

(Experimental Example 6: Analysis of total nitrogen content)

Comparative Examples 1 to 4 and Example 3 were prepared, and the total nitrogen content was analyzed. The results are shown in Table 10 below.

Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Example 3 Total nitrogen (TN,%) 1.7 0.6 1.2 1.6 2.8

As shown in Table 10, the total nitrogen content of Comparative Example 1 was 1.7%, the total nitrogen content of Comparative Example 2 was 0.6%, the total nitrogen content of Comparative Example 3 was 1.2%, the total nitrogen content of Comparative Example 4 was 1.6% The total nitrogen content of Example 3 was analyzed to be 2.8%.

That is, as compared to the comparative examples, the fish sauce prepared by the method of manufacturing the fish sauce according to the present invention has an increased total nitrogen content and can be provided as a high quality fish sauce.

(Experimental Example 7: Sensory Test)

The sensory tastes of the fish sauce of Example 3 and the fish sauce of Comparative Example 1 were subjected to sensory evaluation and shown in Table 11 below.

In addition, sensory evaluation was carried out on the Chinese cabbage prepared by using the sauce of Example 3 and the sauce of Comparative Example 1, respectively, and is shown in Table 12 below.

Here, the evaluation items were evaluated in terms of overall taste, sweetness, salty taste, richness, odor, odor, bitter taste and taste.

Overall likelihood sweetness Salty taste Richness Bad taste Scent bitter Harmony of taste Comparative Example 1 5.0 4.8 4.2 4.8 4.4 4.0 3.5 3.8 Example 3 6.2 6.0 5.8 6.3 2.3 2.2 2 5.8

Overall likelihood sweetness Salty taste Richness Bad taste Scent bitter Harmony of taste Comparative Example 1 4.8 4.2 4.2 5.0 4.2 3.8 3.5 4.0 Example 3 6.3 5.8 5.8 6.2 2.2 2.4 2 6.0

As a result, as shown in Table 11 and Table 12, the fish sauces prepared by the method of manufacturing the fish sauces according to the present invention were found to have superior overall taste and harmony of taste as compared with the sauce of the comparative examples.

In particular, in the case of tryptophan, which is a bitter taste amino acid, the fish sauce produced by the method of manufacturing the fish sauce according to the present invention has a high ratio of about 8.74% of the total amino acid weight, while the fish sauce of the comparative example occupies about 3.04% Despite the occupation, it was confirmed that the bitter taste was weaker in the evaluation of the fish sauce and the leek.

In addition, it was found that the fish sauce prepared according to the method of the present invention feels very weak compared to the comparative example in the portions of the fish flavor and the fish flavor which are the main disadvantages of the conventional fish sauce.

(Experimental Example 8: Analysis of Nutritional Components in Nine Components)

Comparative Examples 2 to 4, and Example 3 were prepared, and major nutrients were analyzed. The results are shown in Table 13 below.

Comparative Example 2 Comparative Example 3 Comparative Example 4 Example 3 Calories (kcal / 100ml) 31 38.2 61 127.4 Carbohydrate (g / 100ml) 1.6 1.8 2.9 9.7 Sugar (g / 100ml) 0 0 0 2.9 Protein (g / 100ml) 5.7 7.3 11.9 22.1 Fat (g / 100ml) 0.2 0.2 0.2 0 Saturated fat (g / 100ml) 0 0 0 0 Trans fats (g / 100ml) 0 0 0 0 Cholesterol (mg / 100ml) 0 0 0 0

As shown in Table 13, it was confirmed that the amount of calories, carbohydrates, saccharides, and proteins was greatly increased in Example 3, and the fat component was decreased, as compared with Comparative Examples 2 to 4. [

That is, as compared with the comparative examples, the fish sauces prepared by the method of the present invention can increase the amount of calories, carbohydrates, saccharides and proteins, and reduce the fat content, thus providing high quality fish sauces.

(Experimental Example 9: Analysis of antioxidant ability)

In order to confirm the antioxidative effects of Comparative Example 1 and Example 3, the DPPH test was performed, and the results are shown in FIG.

In the DPPH test, diphenylpicrylhydrazyl (free radical), which is purple, reacts with antioxidants to convert into pale yellow diphenylpicryldyrazine (nonradical). This method of evaluating the antioxidant activity through the change of color is as follows: nm, and the antioxidant activities of L-ascorbic acid, Comparative Example 1 and Example 3 were evaluated.

As shown in FIG. 8, the concentration of L-ascorbic acid required to eliminate 50% of DPPH radicals was 0.0009% (FSC ₅₀ = 0.0009%), the concentration of Comparative Example 1 required to 50% of DPPH radicals was 1.87 % (FSC ₅₀ = 1.87%), and the concentration of Example 3 required for 50% removal of the DPPH radical was 0.93% (FSC ₅₀ = 0.93%).

Thus, it was confirmed that the sauce prepared according to the method of the present invention has antioxidative effect about twice as high as that of the case of Comparative Example 1.

(Experimental Example 10: Analysis of microbial pollution degree)

Comparative Example 1 and Example 3 were prepared, and the contamination degree of general microbes was measured. The results are shown in FIG.

Here, the microbial contamination degree analysis was performed by measuring the degree of contamination by comparing Comparative Example 1 and Example 3 exposed at room temperature for 48 hours, diluted 10-fold, inoculated in 3M petrifilm medium, and cultured at 35 ± 1 ° C for 48 hours.

As shown in FIG. 9, in the case of Comparative Example 1, the result of measurement of general bacterial microbial contamination was measured to be 20 cfu / ml. In Example 3, no contamination was detected.

It is believed that when Comparative Example 1 is stored at room temperature, a tendency similar to the measured value of 27 to 190 cfu / mL of commercially available fish sauce is expected to be obtained. In Example 3, no contamination is detected even when stored at room temperature.

As described above, the method of manufacturing a fish sauce according to the present invention can dramatically shorten the fermentation period by producing fermented seaweed raw material by adding low salt after stirring, and is provided with low salt and has antioxidant ability And has the advantage of increasing health.

Furthermore, since the fermentation process is completed in a short period of time, the amount of histamine produced during the fermentation process can be minimized, the total free amino acid content is greatly increased, and the sweet taste amino acid, The effect of improving the taste by the interaction of the taste even if the content of tryptophan, which is known as one of the bitter taste amino acids, is greatly increased.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is clearly understood that the same is by way of illustration and example only and is not to be taken by way of limitation, Various changes and modifications will be possible.

Claims (13)

Preparing a raw material for fishery products for preparing fishery raw material;
A fermentation step of fermenting the ready-to-eat fish and shell raw material; And
And filtering the fermentation product produced through the fermentation step to remove the residue to obtain a filtrate;
Wherein the fermentation step is performed under anaerobic conditions at 50 rpm to 300 rpm.
The method according to claim 1,
Wherein the fermentation step is performed within 7 days.
3. The method of claim 2,
Wherein the fermentation step is performed at a constant temperature in a temperature range of 45 ° C to 55 ° C.
3. The method of claim 2,
Further comprising the step of adding a salt to the filtrate obtained through the step of obtaining the filtrate after the step of obtaining the filtrate.
5. The method of claim 4,
The salt addition step
Wherein a salt of less than 10 parts by weight based on 100 parts by weight of the raw material for fish and shellfish is added.
3. The method of claim 2,
Wherein the fish and shell raw material is any one selected from the group consisting of canard, anchovy, tuna, shrimp, herring, mackerel, and combinations thereof.
The method of claim 3,
The fish and shell raw material preparation step
A washing step of washing the fish and shell raw material and
And a semi-drying step of drying the washed fish and shell raw material to a water content of 30% to 55%.
5. The method of claim 4,
After the salt addition step,
An aging step of aging the filtrate to which the salt has been added; And
And sterilization treatment of the aged filtrate to obtain a liquid fish sauce.
9. The method of claim 8,
Wherein the aging step is aged for 10 to 15 days at a constant temperature in a temperature range of 45 to 55 占 폚.
9. The method of claim 8,
Wherein the sterilization treatment step is heat-treated at a temperature ranging from 70 ° C to 100 ° C for 5 minutes to 30 minutes.
9. The method of claim 8,
The sauce
Wherein the tryptophan in the amino acid is contained in an amount of more than 5% by weight based on the total amount of amino acids.
9. The method of claim 8,
The sauce
Based on the total amount of amino acids, 35% by weight to 45% by weight of the amino acid of the sweet taste series and 15% to 25% by weight of the amino acid of the fatty taste type,
Wherein the amino acid of the sweet taste series comprises serine, threonine, glycine, proline, leucine, and alanine, and the amino acid of the fat taste type includes glutamic acid and aspartic acid.
9. The method of claim 8,
The sauce
Wherein the histamine content is less than 50 ppm.

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