WO2023277328A1 - Method for manufacturing fermented liquor of masou salmon - Google Patents

Abstract

The present invention relates to a fermented liquor of a masou salmon manufactured by fermenting masou salmon, and to a method for manufacturing same. By efficiently extracting total sugar and protein from masou salmon, separating only an extract thereof, and fermenting and ripening the extract under specific conditions, it is possible to manufacture an environment-friendly liquid fertilizer for which fermentation time is effectively shortened and of which odor-generation and contamination that may occur during fermentation are minimized.

Description

Sancheoneo fermented liquid manufacturing method

The present invention relates to a method for producing a fermented liquid using mountain trout, and relates to a method of efficiently extracting whole sugar and protein from mountain trout and fermenting and aging it in a short period of time to eco-friendlyly utilize dead or low-use mountain trout.

After the Hwacheon Sancheoneo Festival, a representative winter festival in Korea, sancheoneo that die or have lost their usefulness often occurs.

Sancheoneo ( Onchorthynchus masou masou ) is a fish of the salmon family, and efforts are being made to develop various cooking methods and convert it to edible use. As a result, it seems difficult to use as a popular edible fish.

On the other hand, Sancheoneo is characterized by a high protein content and low fat content compared to other fish species, and contains essential amino acids and essential fatty acids, which can help with various physiological functions, and is also rich in various vitamins.

In the present invention, fermented liquid was prepared using wild trout discarded after the festival to use a large amount of mountain trout, which was difficult to process, in an eco-friendly manner. It is considered that it can be used as a fertilizer that can reduce the cost of purchasing crop nutrients for farmers.

The present invention shortens the long fermentation and aging period from several months to up to 2 years to around 10 days by fermenting and aging the extract obtained by adding water to mountain trout and heating it in a short period of time, and odor generated during the fermentation and aging period. , to effectively solve problems such as fermentation starter contamination. In addition, after enjoying the Sancheoneo Festival in Hwacheon, Korea's representative winter festival, eco-friendly liquid fertilizers are produced by efficiently extracting starch and protein from sancheoneo, which are dead or whose use value has declined, to foster eco-friendly agriculture and reduce the purchase cost of crop nutrients. It is intended to provide a fermented wild trout fermented liquid and a manufacturing method thereof.

Adding water to mountain trout and heating to obtain an extract containing starch and protein (a); Adding molasses to the extract obtained through step (a) and fermenting by inoculating Bacillus subtilis (b); and (c) aging at room temperature after the fermentation of step (b) is complete; After the aging, inoculating photosynthetic microorganisms (d); It provides a method for producing a sancheoneo fermented broth, characterized in that it comprises a.

In the method for producing a fermented mountain trout fermented liquid of the present invention, the step (a) may be characterized in that the extract is obtained by heating, cooling to 35 to 40 ° C, and centrifuging.

In the method for producing fermented mountain trout fermented liquid of the present invention, the fermentation in step (b) proceeds with stirring at 38 to 40 ° C. for 5 to 7 days, and the stirring may be performed at 60 to 80 times per minute. there is.

In the method for producing a fermented wild trout fermented liquid of the present invention, the aging of step (c) is performed while stirring at room temperature for 3 to 5 days, and the stirring is performed 10 to 30 times per minute.

In the method for producing a fermented mountain trout fermented broth of the present invention, the photosynthetic microorganism in step (d) may be a microorganism of the genus Rhodobacter .

In the case of commercializing the fermentation broth, the natural fermentation method has a problem that odors can be transmitted to consumers when the fermentation broth is sprayed on agricultural products. does not occur

In addition, by producing a fermentation broth by drastically shortening the long fermentation and maturation period, which took up to two years from several months in the past, to around 10 days, problems such as odor and contamination of fermentation starters generated during fermentation were solved, and natural fermentation method Waste generated during manufacturing can be used as fishmeal, which adds great value.

In summary, the present invention adds water to pulverized mountain trout and heats it to efficiently extract starch and protein, and ferments and matures the extract in a short period of time to produce a fermented mountain trout that does not smell of fish fermentation during commercialization, thereby producing a conventional long fermentation and Effectively solves problems such as odor caused by maturation period and contamination of fermented starters, uses sancheoneo that has died or has lost its useful value in an eco-friendly way after the Hwacheon Sancheoneo Festival, a representative winter festival in Korea, and fosters eco-friendly agriculture for farms and purchases crop nutrients A cost reduction effect can be exerted.

1 is a graph showing the change in the extraction amount of whole sugar according to the extraction time in step (a) of the present invention.

Figure 2 is a graph showing the change in the extraction amount of protein according to the extraction time in step (a) of the present invention.

3 is a photograph of mountain trout prepared for the experiment.

Figure 4 is a photograph of the extract liquid separated from the mountain trout residue.

Sancheoneo ( Onchorthynchus masou masou ) is a freshwater fish, a cold-water fish of the salmon family, and is a freshwater fish native to Korea. Sancheoneo is a six-headed trout, similar in appearance to trout, but its body length is only half that of trout.

On the other hand, the Sancheoneo Festival in Hwacheon, Korea, which started in 2003, can be said to be the best winter festival that has established itself as a representative festival in Korea. It is the largest festival in Korea, attracting numerous people and overflowing with foreign tourists every year. However, there is no proper method to treat the large amount of sancheoneo that died or whose value has declined after the sancheoneo festival, so it is necessary to develop a method to effectively treat sancheoneo. to be.

Sancheoneo of the present invention has a high protein content and low fat content compared to other fish species. By manufacturing sancheoneo fermented liquid using sancheoneo with these characteristics, it is possible to eco-friendly use of sancheoneo, which has died or has lost its useful value after the sancheoneo festival in Hwacheon, a representative winter festival in Korea, and to reduce the cost of fostering eco-friendly agriculture and purchasing crop nutrients for farms. can be effective.

In addition, by going through the process of grinding and heating mountain trout, the conventional long fermentation and aging period in the manufacture of liquid fertilizer is shortened, and problems such as odor and secondary contamination generated during that period are effectively solved, and the quality of the final fermented liquid is improved. can exert In the case of heating, sterilization is generally performed, but according to the present invention, it was further confirmed that in addition to the sterilization effect, the effect of shortening the fermentation and aging period is exhibited.

The present invention comprises the steps of adding water to mountain trout and heating to obtain an extract containing starch and protein; (a); Adding molasses to the extract obtained through step (a) and fermenting by inoculating Bacillus subtilis (b); and (c) aging at room temperature after the fermentation of step (b) is complete; After the aging, inoculating photosynthetic microorganisms (d); It provides a method for producing a sancheoneo fermented broth, characterized in that it comprises a.

Hereinafter, the method for producing fermented trout fermented fish of the present invention will be subdivided into each step and described in detail.

<Step (a): Extraction of whole sugar and protein from mountain trout>

This step is a process of adding water to mountain trout and heating to obtain an extract containing whole sugar and protein. Preferably, water is added to the mountain trout and heated at a temperature of 100 to 120 ° C for 90 to 120 minutes to extract all sugars and proteins from the mountain trout.

If mountain trout is used immediately without heating as in the present invention, it takes at least 3 months to 2 years for the fish to ferment, and problems such as odor and fermentation spawn contamination may occur during that period. However, in the present invention, by using a heating process, fermentation and aging can be shortened to less than 15 days, and fish odor can be almost removed from the finished product. In the natural fermentation method when commercializing the fermentation broth, when the odor of the fermentation broth is sprayed on agricultural products, the odor can sometimes be transmitted to consumers. I never do that. In addition, since the extraction method after heating of the present invention is always produced by a certain amount and time, there is an advantage that the product is always uniform and it is easy to identify at what stage the problem occurred.

On the other hand, mountain trout has a higher protein content and less fat than other fish species, so it is recommended to heat it for 90 to 120 minutes at a temperature of 100 to 120 ° C. In addition, in this step, it is good to add 30 to 40 parts by weight of mountain trout based on 100 parts by weight of water.

Total sugar is a general term for digestible carbohydrates such as starch and saccharides included in crops, and can be effectively extracted from mountain trout through the heating. At this time, it is preferable to use the pulverized mountain trout, and it is preferable to proceed with the heating at 100 ° C. for 100 minutes to increase the yield of fermentation.

On the other hand, this step preferably further comprises the process of cooling to 35 ~ 40 ℃ after heating and centrifuging. More preferably, it is cooled to 38 ° C., centrifuged, and water is added by the weight of the separated mountain trout residue to the extract obtained through centrifugation.

In this step, since water and water-insoluble substances are separated by centrifugation, the water-insoluble substances can be immediately dried and used as fish meal or as a raw material for compost or animal feed, which can be said to have great added value. The residue remaining after obtaining the extract by centrifugation is about 20 to 30% of the weight of the mountain trout, and the residue can be used as fish meal compost by removing moisture as much as possible and then drying. However, the general natural fermentation method is very limited in its use, such as failing to effectively utilize these water-insoluble substances and discarding them.

Meanwhile, in this step, any separation method other than centrifugation may be used as long as it is widely known in the art.

If the next step (b) is performed using the extract obtained through the cooling process, the fermentation time can be significantly shortened.

<Step (b): Fermentation by adding molasses and Bacillus subtilis>

This step is a process of adding molasses to the extract obtained through step (a) and inoculating and fermenting Bacillus subtilis .

In this step, it is good to add 11 to 15% (v / v) of the molasses (preferably 50 to 95 brix) based on the total amount of the extract. Sancheoneo has a high protein content and low fat content compared to other fish species. Adding 11 to 15% (v/v) of molasses as a carbon source is required to optimally induce fermentation of Bacillus subtilis. A medium composition suitable for If too little molasses is added, the nutrient source (carbon source) of liquid fermentation becomes small, causing a problem that a considerable amount of organic matter remains at the end of fermentation. It gets bigger. More preferably, 1,400 to 1,700 parts by weight of the extract, 180 to 250 parts by weight of molasses, and 0.27 to 0.33 parts by weight of Bacillus spawn are mixed and fermented. Most preferably, 1600 parts by weight of the extract, 220 parts by weight of molasses, and 0.3 part by weight of Bacillus spawn Mix and ferment.

On the other hand, the Bacillus subtilis ( Bacillus subtillis ) may be directly put into the main culture, but it is preferable to use those that have undergone a pre-culture process. This is because pre-cultivation can impart resistance to pH shock and heat shock that occur during product manufacturing and storage after completion. The Bacillus subtilis strains derived from various sources may be used, but it is preferable to use Bacillus subtilis derived from mountain trout.

In addition, the fermentation in this step proceeds with stirring at 38 to 40 ° C. for 5 to 7 days, but the stirring is preferably performed 60 to 80 times per minute, and it is preferable to inject air at 400 to 600 L per minute based on a 2 ton tank. desirable. And it is good to proceed while maintaining the pH at 5.0 ~ 6.0, because Bacillus subtilis can decompose organic matter most actively under this condition. More preferably, when the pH drops below 5.0, it is good to ferment while adjusting the pH to 6.0 by adding an alkali.

<Step (c): Aging>

This step is a process of aging at room temperature after the fermentation of step (b) is over. Aging in this step is preferably performed while stirring at room temperature for 3 to 5 days, but the stirring is preferably performed 10 to 30 times per minute. It is good to proceed while maintaining the pH at 4.0 ~ 5.0.

<Step (d): Addition of photosynthetic microorganisms>

This step is a process of inoculating photosynthetic microorganisms after aging in step (c). By adding photosynthetic microorganisms in this step, it is possible to prevent expansion due to various gases generated from the fermentation broth after packaging the aged fermentation broth of the present invention, and fix nitrogen that affects the growth of crops when the fermentation broth is used as a fertilizer for crops. can make it At this time, any photosynthetic microorganism may be used as long as it is generally used in the art, but preferably, it is good to use a microorganism of the genus Rhodobacter . More preferably, Rhodobacter sphaeroides is added in an amount of 0.4 to 0.5 parts by weight based on 100 parts by weight of the fermentation broth.

On the other hand, in this step, after inoculation of photosynthetic microorganisms, it is preferable to additionally add molasses, and more preferably, about 5 L of molasses per 1,000 L of the fermented fermentation broth is added.

Hereinafter, the concept of the present invention will be specifically described through the following examples. However, the scope of the present invention is not limited only to the following examples, and includes modifications of equivalent technical ideas.

[Experimental Example 1: Confirmation of change in total sugar and protein extraction amount according to extraction time in step (a)]

This experiment was to confirm the change in the amount of sugar and protein extracted according to the extraction time in step (a). Since the extraction may affect the yield of fermentation in the next step (b) and thus the quality of the final fermentation broth, it is important to establish optimal extraction conditions.

After 400 kg of mountain trout was finely pulverized, 1200 kg of water was added and heated to perform extraction. The extraction was carried out under 1 atmosphere, and the amount of sugar and protein extracted and pH were measured every 30 minutes as shown in Table 1 below.

time (min)	0	30	60	90	120
Total sugar (mg/ml)	0.022	0.042	0.049	0.054	0.060
protein (mg/ml)	0.37	7.91	8.32	13.7	13.63
pH	7.15	6.72	6.75	6.88	6.63

Graphs for the change in extraction amount of whole sugar and protein according to the extraction time of Table 1 are shown in FIGS. 1 and 2, respectively. According to Figures 1 and 2, in the case of whole sugar under 1 atmosphere, the extraction amount tends to increase until 120 minutes of extraction, but in the case of protein, the maximum extraction amount is shown at 90 minutes of extraction, and the extraction amount decreases at more than that extraction time point could be confirmed. Accordingly, in the present invention, it was confirmed that the optimal extraction time for efficiently extracting both starch and protein was 100 minutes.

[Example 1: Production of wild trout fermented liquid]

Sancheoneo was left in a straw at room temperature, and then Bacillus subtilis, a natural strain isolated from Sancheoneo, was separated from the PCS medium, preserved in an agar stock, and used as a spawn. The stock (stock) was first activated in a liter (L) unit in MRS medium (modified MRS broth), and then pre-cultured by pilot culture in a unit of 100 L. Pilot culture pre-confers resistance to pH shock and heat shock that occur during product manufacturing and storage after completion. During the pilot culture, it was cultured while maintaining the pH at 40 ° C. to 4.0 to 4.5.

Thereafter, 400 kg of mountain trout was pulverized as a raw material, and 1200 kg of water was added, and whole sugars and proteins were extracted from the mountain trout while heating at 100 ° C. for 100 minutes (FIG. 3). 3 is a photograph of mountain trout prepared for the experiment. Then, the temperature was lowered to 40 ° C., and centrifuged in a mesh net to separate the remnants of the mountain trout and the extract, and the extract was added to the total amount of 1600 L (FIG. 4). Figure 4 is a photograph of the extract liquid separated from the mountain trout residue. To the extract obtained through the above process, 220 L of molasses of 80 brix and 0.3 kg of Bacillus subtilis derived from mountain trout were added and fermented in a 2 ton fermentation tank. At this time, the fermentation was carried out at 38 ° C. for 7 days with stirring 80 times per minute, and when the pH fell below 5.0, alkali was added to adjust the pH to 6.0, and air was injected at 400 L per minute. After fermentation, the fermentation broth was matured while maintaining pH 4.5 at room temperature while stirring 20 times per minute for 4 days. 5 L of the Rhodobacter spheroidis was added per 1000 L of fermentation broth based on 1×10 ⁹ .

Claims (4)

1. Adding water to mountain trout and heating at 100 to 120 ° C. for 90 to 120 minutes to obtain an extract containing starch and protein (a);

   Adding 11 to 15% (v/v) of molasses to the extract obtained through step (a) and inoculating Bacillus subtilis to ferment for 5 to 7 days (b); and

   (c) aging at room temperature for 3 to 5 days after fermentation in step (b) is over;

   After the aging, inoculating photosynthetic microorganisms (d); Including,

   The photosynthetic microorganism of step (d) is a method for producing a fermented salmon broth, characterized in that the microorganism of the genus Rhodobacter .
2. According to claim 1,

   In the step (a),

   A method for producing a fermented trout fermentation broth, characterized in that after heating, cooling to 35 ~ 40 ℃ and centrifuging to obtain an extract.
3. According to claim 1,

   The fermentation of step (b) is

   Proceed with stirring at 38-40 ° C. for 5-7 days, but the stirring is performed 60-80 times per minute.
4. According to claim 1,

   The aging of step (c),

   Proceed with stirring at room temperature for 3 to 5 days, but the stirring is performed 10 to 30 times per minute.

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