KR980008061A - Decolorized and deodorized purified fish sauce - Google Patents

Abstract

The present invention relates to a process for preparing purified fish sauces such as decolorized and deodorized anchovy fish sauce, shrimp sauce, tuna fish sauce, and canary sauce using activated carbon, and a method of adding small amounts of amino acids, organic acids, The present invention relates to a liquid-type seasoning which is prepared by adding a fermented fish paste to a fish paste.

After the purified fish sauce of the present invention is heated, the fish sauces purified with diatomite are mixed with 0.5 to 5 wt% of powdered activated carbon at 25 to 55 ° C and pH 4.0 to 5.0 for 30 minutes to 2 hours, And the filtration with a coated 0.1 ~ 1.0 탆 membrane filter is repeated several times, or a 5 to 10% by weight powdery active hot water which is refined with diatomaceous earth after heating is applied to the upper layer, and 3 to 9% by weight of pearlite is coated on the lower layer It is produced by circulating filtration several times with 0.1 to 1.0 mu m membrane filter.

In the present invention, in order to produce a variety of high quality raw fish sauces, the crude stock solution is concentrated at 30 to 60 ° C for 30 minutes to 5 hours under reduced pressure, then decolorized and deodorized with activated charcoal to prepare high-protein brewed soy sauce seasoned fish sauce. To obtain a rich and seasoned taste by removing the remaining fermented taste, 0.5 to 1.0% by weight of citrus juice and 0.3 to 3.0% by weight of vegetable hydrolyzed protein, yeast extract, We also developed a liquid-phase seasoning. In the present invention, 0.3 to 1.0% by weight of gelatin and silicon dioxide are added to the purified fish roe to improve turbidity and inhibit the browning reaction, and the mixture is stirred for 30 minutes to 3 hours. The protein precipitate is filtered through a 0.1-1.0 μm membrane filter And 0.05 to 0.3% by weight of ascorbic acid or glucose oxidase can be added to produce a better product.

Description

Decolorized and deodorized purified fish sauce

Since this is a trivial issue, I did not include the contents of the text.

The present invention relates to a process for preparing a purified fish sauce which is decolorized and deodorized by using active sauces such as anchovy sauce, shrimp sauce, tuna fish sauce and canary sauce, and the purified amino acid-based tasting ingredients, organic acids, alcohols, The present invention relates to a general-purpose fish sauce which is prepared by adding a small amount of fish sauce and has no fishy smell,

Salted fish has been used in seasoning of pickled vegetables such as kimchi, pickles and the like since it contains a large amount of various amino acids such as glutamic acid, glycine, alanine, lysine, and citric acid. In the past, it was self-sufficiency consumption form which is mainly used in the home, but recently, it has been producing a large amount of seasoned sauces with hygienic and long shelf life in the factory, and the demand is gradually increasing.

However, fermented fish are ultimately unpleasant due to the fishy smell and there is a consumer group of young housewives avoiding their use due to deterioration of external sensuality, and their use is limited, so they can not function as a general seasoning. In order to overcome these shortcomings and to develop seasoning for various purposes, basic researches have been conducted in some academia and industry, and several papers and patents have been published. Studies on the effect of organic acids such as lactic acid, acetic acid and citric acid to reduce the fishy smell of salted fishes and to increase the texture of fishes (Study on the inhibitory effect of organic acids on the fishy smell of sea urchin, Lee, Hye - Sook, (Patent Application No. 94-328, Applicant: Miwon Co., Ltd.), a method for producing anchovy sauce added with yuzawa fructose (Korean Patent Publication No. (Korean Patent Publication No. 94-2864, filed by Oilsun), a process for producing a high-protein soy sauce with liquid salted fish (Korean Patent Publication No. 92-2102, Heeji Park, ).

On the other hand, in the traditional manufacturing process of doenjang and kochujang, there is a process of boosting charcoal at the end of ripening to improve color and remove impurities. This is based on the adsorption ability of charcoal, and the purified fish sauce of the present invention is purified using this principle. That is, the present invention is characterized in that a purified fish sauce which has been decolorized and deodorized is produced by removing various amino acids which are the main constituents of brown melanoid pigments, polar carobonyl compounds and amino acids which make unpleasant odor by using activated carbon having excellent adsorption ability . These purified fish sauces can be used as general - purpose seasonings by increasing the preference and preference of consumers by virtually eliminating the fishy smell and brightening the color.

The present invention will be described in detail with reference to anchovy sauce.

Step 1: Heating process

Add salt to the anchovy at 20 ~ 30%, ferment for 6 ~ 12 months and mature. Then, take the homogenate of aged anchovy and use it as main ingredient. The liquid anchovy fish sauce is first heated at 60 ~ 100 ℃ for 5 ~ 60 minutes to inactivate enzymes related to quality degradation and to kill some microorganisms to extend the shelf life. At this time, the most important reason for low-temperature sterilization at a heating temperature of 60 to 100 ° C is to minimize heat destruction of protein components, and it is possible to pasteurize microorganisms because the microbial stability is secured to 20 to 30% . In addition to the increase in storage stability, the heating process can also have an effect of increasing the sensory value, such as a decrease in pickling and the like, incidentally.

Step 2: Decolorization and Deodorization Process

The sterilized fish sauce is subjected to a primary filtration process using a 0.2 to 1.0 μm membrane filter coated with diatomaceous earth.

0.5 to 5.0 wt.% Of active carbon is mixed with anchovy sauce, which has been subjected to filtration to remove impurities such as protein precipitates, crystal salts and sugars. followed by stirring at pH 4.0 to 5.0 for 30 minutes to 2 hours to carry out decolorization and deodorization (batch batch process). The result of the experiment is 25 ~ 55 ℃. The adsorption capacity of activated carbon was found to be excellent at pH 4.0 ~ 5.0, especially 55 ℃. The condition of pH 4.5 was the condition maximizing the adsorption capacity of activated carbon. The temperature of 55 ° C increases the mobility of the impurities to be purified, thereby increasing the contact of the activated carbon. At the same time, it is the temperature at which the browning material reaction such as the Maillard reaction and the caramel reaction does not occur. Above that temperature causes a Maillard and Caramel reaction, which reduces bleaching and deodorization reactions. pH 4.5 is the isoelectric point of activated carbon, which can adsorb the most polar impurities in this range.

The purified fish sauce thus obtained can be obtained by filtering and removing the activated carbon using a diatomaceous earth or pearlite-coated membrane filter having a mixing ratio of 0.1 to 1.0 탆. At this time, the same process may be repeated several times, for example, 1 to 5 times, in order to increase the degree of purification of decolorization and deodorization. The two-step purification process is a key technology in the present invention. In contrast, while the existing industrial process for manufacturing a raw fish sauce uses only a purification process for increasing turbidity by removing protein precipitate using diatomaceous earth, By applying the two-step process of filtration process using activated carbon for food additive, which is excellent in heating process and refining power, a new clean fish type fish sauce can be produced.

In the present invention, the filtration and purification process using activated carbon may be a recycle type process in addition to the above-described batch batch process. In the recycling process, 5 to 10% by weight of activated carbon is coated on the upper layer and 3 to 9% by weight of pearlite-coated 0.1 to 1.0 탆 membrane filter coated with diatomaceous earth firstly purified with diatomite, And then subjected to circulation filtration for 1 to 5 times. Such a recycling process has a disadvantage in that the decolorization degree is slightly lowered, but it has the advantages of shortening the time and simplifying the process. However, if you want to obtain a clean juice with more tablets, the political batch method is more effective, so you can choose the process according to the product specifications. Both of these methods are possible with a single process system, and can be modified to suit a desired product.

Step 3: Seasoning

The third step is a step of preparing various types of liquid seasonings using anchovy sauce stock as a base flavor base. Since refined fish sauces have a strong salty taste and a large amount of fishy flavor, (MSG) and a mixture of sodium glutamate (MSG) and a protein source such as vegetable hydrolyzate protein (HVP), yeast powder, and meju dipping water in an appropriate amount, usually 0.5 to 1.0 wt% And produce an all-natural anchovy liquid seasoning with the same taste.

Further, in the present invention, in order to produce various high-quality dietary sauces, the raw stock of the sauce is concentrated at 30 to 60 ° C under reduced pressure for 30 minutes to 5 hours, and then the above-described decoloring and deodorization process (second step process) Produce high-protein brewed soy sauce seasoned fish sauce.

Meanwhile, the present invention overcomes the general deterioration of the quality of fish sauces in which clouding occurs due to a high amount of proteins, peptides, amino acids, amino groups, etc., due to the formation of precipitates during storage and amylase reaction with amino acids and fructose To this, 0.3 to 1.0% of a cleaning agent such as silicon dioxide or gelatin, which acts to bind and precipitate proteins, is added to the purified fish sauce prepared by the above process and mixed for 1 to 2 hours. After stirring and filtration, the turbidity can be improved when stored at room temperature, and ascorbic acid (Vitamine C). When the antioxidant such as Glucoss oxdiase is added in an amount of 0.05 to 0.3% by weight, the browning reaction can be lowered as compared with no addition.

<Batch type and recycle type purification system>

Hereinafter, the present invention will be described in detail with reference to Examples and Experimental Examples.

Example 1

The present invention relates to a method for preparing anchovy-like liquid seasoning according to the present invention by applying the above-described batch-type process using anchovy sauce as a basic taste base.

The anchovy sauce, which was aged for 6 months to 1 year, was placed in a heating jacket equipped with a heat jacket and heated at 80 ° C for 20 minutes with stirring. The heated anchovy sauce stock solution was immediately sent to the cooling tank and cooled to room temperature of 20 ~ 30 ℃ to minimize quality damage due to heat. The cooled solution was passed through a membrane filter coated with a 0.5 mu m diatomaceous earth layer to remove impurities. 5.0% by weight of powdered activated carbon was added to the tank containing the first purified fish sauce from which the impurities were removed, and the mixture was stirred with a stirrer. At this time, the temperature of the tank was maintained at 55 캜.

The powdered activated carbon was mixed and agitated, and the filtration was repeated three times to obtain a fish sauce having a color difference (DELTA E) of about 30, which was significantly discolored and deodorized, compared to the untreated raw solution. At this time, about 0.22 μm membrane filter was passed twice, and at the last filtration, 0.1 μm membrane filter coated with a pearlite layer was passed. The pearlite is a kind of diatomaceous earth based on a mixture of various filtration materials and is used for the purpose of removing activated carbon. When the fish sauce passed through the pearlite layer was observed with a microscope at a magnification of 250, almost no residual activated carbon could be seen.

Example 2

This embodiment relates to a method of manufacturing an anchovy-like liquid seasoning according to the present invention by applying a recycling process. The same procedure as in Example 1 was repeated except that 5% by weight of activated carbon was coated on the upper layer and the lower layer was coated with the pearlite layer repeatedly for 5 times to obtain the purification effect of decolorization and deodorization Respectively.

Example 3

The purified fish sauce of Example 1 was removed from most of the fish, but there was a slight odor and already there. 1.0% by weight. Lemon juice 2.5. 5.0% by weight. Seedlings and lemon juice have already been effective in suppressing odor and have an effect of suppressing bacterial growth by containing alcohol and organic acid component which have cell membrane degeneration and pH lowering effect, resulting in an increase of preservation.

Example 4

The purified fish sauce of Example 1 was used as a basic flavor base, and various seasoning ingredients having positive potency were added thereto to prepare a liquid fish sauce seasoning liquid seasoning. Dipping of Meju The water content of 1.0 g of the brine extract, which was filtered and purified after heating at 80 ℃ for 30 min, was added to the refined fish sauce and the vegetable hydrolyzed protein (HVP) and yeast extract The addition of 0.1, 0.3 and 0.5 wt% gave a rich flavor, making it possible to use the purified fish sauce as a general seasoning which can be applied to various dishes such as soup, stew, and pickles. To this, 0.2% by weight of tamarind gum and a stabilizer such as xanthan gum were added to give a slight viscosity for convenience of use.

Example 5

The crude anchovy sauce solution was concentrated under reduced pressure at 40 ° C for 2 hours, and the salt was partially removed to prepare a concentrated anchovy sauce. Then, decolorization and deodorization were carried out under the same conditions as in Example 1 with activated carbon to prepare purified fish sauce having a high protein content. Total protein (T · N), which is a direct indicator of protein content, was increased from 50% to 100% higher than that of the conventional purified fish sauce, which was 1.6 ~ 2.0%.

Experimental Example 1

The permeation color of the sample was measured three times with a color difference meter (TC-1500, Japan) in order to examine the decolorization rate of the decolorized and deodorized purified fish sauce. First, the decolorizing effect of the system of Example 1 (batch system) and the system of Example 2 (recirculation system) were measured, and the result was as shown in Table 1. In both cases, the discoloration effect was very large (27 or more) in color difference compared to the undiluted solution.

Table 2 shows the results of the taste test of the shrimp sauce to determine the juice quality of the refined fish sauce. As a result of sensory evaluation after addition of samples (purified fish sauce and general shrimp sauce of Example 1) to bean sprouts soup at the same salt concentration, a score of significant difference in the 95% confidence interval was obtained to obtain a clean fresh taste In addition, it showed good performance. Furthermore, considering that traditional anchovy sauce is used only for seasoning of pickled vegetables, the fact that it is applied to bean sprouts soup shows excellent possibility that it can be used universally.

Table 1. Comparison of decolorizing effect by refining process

Table 2. Sensory evaluation results of refined pickles (33 housewives)

Experimental Example 2

The results were as shown in Table 3 when the concentration of activated carbon in the stock solution of anchovy sauce was 1, 1.0, 3.0, and 5.0 wt%, and the discoloration effect was observed at room temperature for 2 hours. The decolorization rate increased rapidly in proportion to the increase of the activated carbon concentration. However, the increase of the decolorization rate was slowed at the concentration of 1% or more, and the exponential correlation was established as a whole. Decolorization and deodorization effect did not reach the target level at the use of 0.3% concentration of powdered activated carbon, and the decolorization effect (ΔE) increased as 36.7% at the high concentration of 7%. However, It was found that the concentration of activated carbon of 0.5 ~ 5.0% is appropriate.

Table 3. Comparison of decolorizing effect by activated carbon concentration

Experimental Example 3

As a result, it was found that the decolorization rate increased rapidly in proportion to the amount of time until 2 hours, but it was almost constant thereafter. Therefore, it was found that the treatment time was about 2 hours and the repeated treatment was more effective than the treatment for a long time.

Example 6

1.0 wt% of gellatin and silicon dioxide were added to the final purified fish sauce of Example 1, and the mixture was stirred for 2 hours, filtered, and observed at 30 ° C for each storage period. As can be seen from Table 4, the quality deterioration of anchovy sauce having precipitates formed by high concentration of amino acids and proteins during storage can be effectively reduced by using a fining agent.

Table 4. Comparison of the effect of sunscreening agent by storage days at 30 ℃

Experimental Example 4

In order to suppress the Maillard reaction in which a high concentration of amino acids, peptides, amino groups and a glycosidic hydeoxyl group such as fructose and glucose are reacted to form a brown melanoid pigment, Ascorbic acid and glucose oxidase were added to purified fish sauce at concentrations of 0.05 and 0.2 wt%, respectively.

Claims (4)

The raw fish sauce liquid was heated and then purified with diatomaceous earth or concentrated under reduced pressure. The fish sauce was mixed with 0.5 to 5 wt% of activated carbon at 25 to 55 ° C, pH 4.0 to 5.0, and stirred. Then, And then repeating filtration several times with a ~ 1.0 mu m membrane filter. [3] The method according to claim 1, wherein after final filtration, gelatin or silicon dioxide is added in an amount of 0.3 to 1.0% by weight, mixed and stirred, then filtered again and 0.05 to 0.3% by weight of ascorbic acid or glucose oxidase is added A purified fish sauce. The purified fish sauce according to claim 1 or 2, wherein the purified fish sauce is prepared by further adding 0.5 to 1.0% by weight of the seed and lemon juice, and 0.3 to 3.0% by weight of vegetable hydrolyzed protein, yeast powder or meju dipping. The crude fish juice is heated and then purified with diatomaceous earth or concentrated under reduced pressure. The upper layer is coated with 5-10 wt% of activated carbon at 25 to 55 ° C and pH 4.0 to 5.0, and 3 to 9 wt% of pearlite is coated on the lower layer Characterized in that it is prepared by circulating filtration several times with a coated 0.1 to 1.0 mu m membrane filter. ※ Note: It is disclosed by the contents of the first application.