KR101977941B1 - A accelerated salt-fermented fish sauce with high calcium and method manufacturing the same - Google Patents
A accelerated salt-fermented fish sauce with high calcium and method manufacturing the same Download PDFInfo
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- KR101977941B1 KR101977941B1 KR1020140110534A KR20140110534A KR101977941B1 KR 101977941 B1 KR101977941 B1 KR 101977941B1 KR 1020140110534 A KR1020140110534 A KR 1020140110534A KR 20140110534 A KR20140110534 A KR 20140110534A KR 101977941 B1 KR101977941 B1 KR 101977941B1
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- ras
- anchovy
- fish
- tas
- sauce
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- A—HUMAN NECESSITIES
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- A23B4/00—General methods for preserving meat, sausages, fish or fish products
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Abstract
본 발명은 어류 액젓에 관한 것으로서, 더 상세하게는 세척 탈수한 어류에 무(Raphanus sativus L.)와 식염을 혼합하여 가염하는 단계; 상기 가염된 어류를 숙성발효시키는 단계; 및 상기 숙성발효된 어류로 부터 액체를 추출하는 단계를 포함하는, 어류 액젓의 제조 방법에 관한 것이다.The present invention relates to fish sauces, and more particularly, to a method for producing fish sauces comprising the steps of: mixing Raphanus sativus L. with salt; Aging and fermenting the salt-infected fish; And extracting a liquid from the aged fermented fish.
Description
본 발명은 어류 액젓에 관한 것으로서, 더 상세하게는 무 첨가에 의한 속성 자연발효 고칼슘 어류 액젓 및 그 제조방법에 관한 것이다.The present invention relates to fish sauces, more particularly, to a fermented natural fermented high-calcium fish sauce with no addition, and a process for producing the same.
무(Raphanus sativus L.)는 Ca, Mg, K 및 Na 등 무기질 함량이 많고, 이중 상당량의 Ca가 무 염장 중 염장액 중으로 용출되는 것이 알려져 있다. 또한, 무에는 각종 protease를 비롯하여 amylase, diastase, myrosinase 등 다양한 효소가 다량 함유되어 있는데, 이중 protease는 젓갈류의 protease에 비해 활성은 낮으나 염장 숙성발효 중 활성을 유지하여 단백질 분해효과를 상승시키며 유리아미노산의 생성에 관여하는 것으로 보고되어 있다. 특히, 수산물 김치 중 볼락 무김치는 소금에 절인 무, 볼락과 각종 양념을 넣고 버무려 담근 김치로, 볼락이 무와 함께 숙성이 되면 뼈 중의 Ca과 P이 액즙으로 용출되고 단단한 뼈가 연화되어 그대로 먹을 수 있을 정도로 물러지는 연화현상이 나타난다. It is known that Raphanus sativus L. contains a large amount of minerals such as Ca, Mg, K and Na, and a considerable amount of Ca elutes into a salting solution during salting. In addition, it contains various protease, amylase, diastase, and myrosinase. However, protease is less active than protease of salted fish, but maintains activity during salting fermentation to increase proteolytic effect. Free amino acid And the like. Especially, in the aquatic kimchi, the volak mucchi is salted radish, and the salted radish kimchi is mixed with the various kinds of condiments. When the rockfish is fermented with radish, Ca and P in the bone are eluted into the juice, and the hard bone is softened and can be eaten Softening phenomenon appears.
과거 멸치액젓(또는 멸치어간장)은 주로 가정에서 제조하여 사용하는 자급자족 형태이었으나 최근에는 공장산 멸치액젓과 포장 디자인을 개선한 제품이 생산되고 있으며, 그 수요량도 계속 증가하는 추세이다. 그러나 멸치액젓은 다른 수산가공품에 비하여 제조기간이 2~4년 정도 장기간 소요되는 상품으로서 경제성 추구가 용이하지 않기 때문에 예전부터 숙성발효 기간을 단축시키기 위하여 인위적인 단백질분해효소나 젓갈 유래 우세균종 첨가와 관련된 다양한 연구가 수행되어 왔으나, 품질 및 풍미 면에서 여러 가지 문제점이 야기되어 현재까지 산업적으로 실용화되지 못하고 있다. 시중에는 많은 종류의 멸치액젓이 판매되고 있으나, 시판 제품들은 제품의 품질에 대한 기준이나 등급이 제대로 지켜지지 않은 상태에서 가공·유통되고 있고, 제품의 가격 또한 질보다는 양에 의해 결정되기 때문에 저품질의 제품들이 상당량 유통되고 있는 실정이다. 따라서 대표적인 전통수산발효식품인 멸치액젓의 고부가가치화 및 활용도 증가를 위해서 기존 제품에 비해 자연숙성발효 기간이 1/3 이하로 짧고, 고칼슘 등 이화학적 성분 조성과 관능적 품질이 우수한 멸치액젓의 제조기술 개발 및 표준화 제조공정의 확립, 그리고 이를 활용도 개발이 무엇보다도 중요하나, 현재 멸치액젓 제조업체들 대부분이 영세하며 신제품 개발을 위한 제반조건이나 연구시설이 거의 전무한 실정이다. In the past, anchovy fish sauce (or anchovy fish paste) was a self-sufficiency type that was mainly manufactured and used at home. Recently, however, products having improved anchovy sauce and packaging design have been produced. However, since anchovy sauce is a product that requires 2 to 4 years of preparation time compared to other processed fish products, it is not easy to pursue economic feasibility. Therefore, it has been associated with artificial proteolytic enzymes or addition of dominant species derived from fermented fish Various studies have been carried out, but various problems have arisen in terms of quality and flavor, and thus they have not been practically used industrially until now. Many types of anchovy sauce are sold in the market, but since the products are processed and distributed without keeping the standard or grade of the product quality, the price of the product is determined by the quantity rather than quality, There are a lot of products in circulation. Therefore, in order to increase the value and utilization of anchovy juice, which is a representative traditional fermented fish product, the fermentation period of natural fermentation is shorter than 1/3 of that of conventional products, and the production technology of anchovy sauce having superior composition of physicochemical components and sensory quality such as high calcium Establishment of standardized manufacturing process and development of utilization thereof are important, but most of the manufacturers of anchovy juice are very small and there are almost no conditions or research facilities for new product development.
본 발명은 상기와 같은 문제점을 포함하여 여러 문제점들을 해결하기 위한 것으로서, 멸치 뼈에서 유래한 칼슘이 풍부한 무 첨가 속성 자연발효 멸치액젓 및 그 제조방법을 제공하는 것을 목적으로 한다. 그러나 이러한 과제는 예시적인 것으로, 이에 의해 본 발명의 범위가 한정되는 것은 아니다.It is an object of the present invention to solve the above problems and to provide a natural fermented anchovy sauce with calcium-rich natural fermented anchovy derived from anchovy bone, and a process for preparing the same. However, these problems are exemplary and do not limit the scope of the present invention.
본 발명의 일 관점에 따르면, 세척 탈수한 어류에 무(Raphanus sativus L.)와 식염을 혼합하여 가염하는 단계; 상기 가염된 어류를 숙성발효시키는 단계; 및 상기 숙성발효된 어류로 부터 액체를 추출하는 단계를 포함하는, 어류 액젓의 제조 방법이 제공된다. According to one aspect of the present invention, there is provided a method for purifying a dehydrated fish, comprising the steps of: adding Raphanus sativus L. to a salt-dehydrated fish; Aging and fermenting the salt-infected fish; And a step of extracting liquid from the aged fermented fish.
상기 어류 액젓의 제조 방법에 있어서, 상기 무는 세절한 무일 수 있다.In the method for manufacturing a fish sauce, the above-mentioned bitterness may be finely divided.
상기 어류 액젓의 제조 방법에 있어서, 상기 어류는 멸치, 가자미, 까나리, 뱅어 및 갈치 군에서 선택된 1종인 것을 특징으로 할 수 있다.In the method for manufacturing fish sauces, the fish may be one selected from anchovy, flounder, canary, beaver and hawk.
상기 어류 액젓의 제조 방법에 있어서, 상기 가염하는 단계는 어류 100 중량부에 무 5 내지 20 중량부와 식염 20 내지 30 중량부를 혼합해서 가염하는 것을 특징으로 할 수 있다.In the fish sauce manufacturing method, the salt step may be performed by mixing 5 to 20 parts by weight of the fish with 20 to 30 parts by weight of the salt in 100 parts by weight of the fish.
본 발명의 일 관점에 따르면, 상기 어류 액젓의 제조 방법으로 제조된, 칼슘 함량이 500~600 ㎍/mL 이상인 천연 고칼슘 어류 액젓이 제공된다.According to one aspect of the present invention, there is provided a natural high calcium fish sauce having a calcium content of 500 to 600 占 퐂 / mL or more, prepared by the method of manufacturing fish sauce.
상기한 바와 같이 이루어진 본 발명의 일 실시예에 따르면, 기존 멸치액젓에 비해 멸치 뼈에서 유래한 Ca 함량이 높은 속성 자연발효 멸치액젓을 제조할 수 있게 된다. 무의 연화현상의 기능적 특성을 멸치액젓의 제조공정에 이용한다면 자연발효 기간을 대폭 단축시킬 수 있을 뿐만 아니라, 멸치 뼈(fish frame)에서 Ca을 용출시켜 Ca 함량이 높은 고기능성 멸치액젓의 제조가 가능할 것이다. 물론 이러한 효과에 의해 본 발명의 범위가 한정되는 것은 아니다.According to one embodiment of the present invention as described above, it is possible to produce a fermented anchovy sauce having a high content of Ca derived from anchovy bone, compared to the conventional anchovy sauce. When the functional properties of radish flavor are utilized in the manufacturing process of anchovy sauce, not only the natural fermentation period can be drastically shortened, but also the preparation of a high-functional anchovy sauce having a high Ca content by eluting Ca from an anchovy bone It will be possible. Of course, the scope of the present invention is not limited by these effects.
도 1은 본 발명의 일실시예에 따라 무 첨가 고칼슘 멸치액젓의 제조공정 나타낸 개요도이다.
도 2는 본 발명의 일실시예에 따라 무 첨가 고칼슘 멸치액젓의 시료를 나타낸 사진이다. 좌측부터 무 첨가 고칼슘 멸치액젓(RAS-2 및 RAS-1), 전통멸치액젓(TAS), 시판 멸치액젓(CAS) 순이다. FIG. 1 is a schematic view showing a process for producing an unsupplemented high calcium anchovy fish sauce according to an embodiment of the present invention.
FIG. 2 is a photograph showing a sample of an anhydrous high calcium anchovy fish sauce according to an embodiment of the present invention. (RAS-2 and RAS-1), traditional anchovy sauce (TAS) and commercial anchovy sauce (CAS).
용어의 정의:Definition of Terms:
이하 본 문서에서 사용되는 용어를 정의한다:The following terms are used in this document:
본 문서에서 사용되는 용어 "일반성분의 조성"은 상법(KSFSN. Handbook of Experimental in Food Science and Nutrition. Hyoil Pub Co. Seoul : 96-127, 2000)에 따라 수분 함량은 상압가열건조법, 조단백질 함량은 semi-micro Kjeldahl법, 조지방 함량은 Soxhlet법, 회분 함량은 건식회화법으로 측정하였다. 탄수화물 함량은 100에서 수분, 조단백질, 조지방 및 회분의 함량을 뺀 값으로 나타낸다.As used herein, the term " composition of general ingredients " refers to the amount of moisture content in the atmospheric pressure heat drying method, the crude protein content in accordance with the Commercial Method (KSFSN, Handbook of Experimental in Food Science and Nutrition, Hyoil Pub Co. Seoul: 96-127, semi-micro Kjeldahl method, crude fat content by Soxhlet method and ash content by dry method. The carbohydrate content is expressed as 100 minus the contents of moisture, crude protein, crude fat and ash.
본 문서에서 사용되는 용어 "pH, 염도 및 수분활성도"는 pH는 시료를 균질화한 다음 pH meter(Accumet Basic, Fisher Sci. Co., USA)로 측정하였고, 염도는 염도계(460CP, Istek Co., Korea)로 측정하였다. 수분활성도(Aw, water activity)는 수분활성도 측정기(Novasina MSL, Novasina Co., Switzerland)를 이용하여 측정하여 나타낸다. As used herein, the term "pH, salinity and water activity" means that the pH is measured by a pH meter (Accumet Basic, Fisher Sci. Co., USA) after homogenization of the sample and the salinity is measured using a salinity meter (460 CP, Istek Co., Korea). The water activity (Aw, water activity) is measured using a water activity meter (Novasina MSL, Novasina Co., Switzerland).
본 문서에서 사용되는 용어 "아미노질소, 총질소 및 휘발성염기질소"는 아미노질소(NH2-N) 함량은 Formol 적정법(Ohara, T. et al., Food Analysis Handbook. Kenpakusha Publish Co., Tokyo: 51-55, 1982), 총질소는 semi-micro Kjeldahl법(KSFSN. Handbook of Experimental in Food Science and Nutrition. Hyoil Pub Co. Seoul : 96-127, 2000), 그리고 휘발성염기질소(Volatile Basic Nitrogen, VBN)는 Conway unit을 사용하는 미량확산법( KSFSN., Handbook of Experimental in Food Science and Nutrition. Hyoil Pub. Co. Seoul : 625-627, 2000)으로 측정하였다.As used herein, the term " amino nitrogen, total nitrogen and volatile basic nitrogen " refers to the amount of amino nitrogen (NH 2 -N) determined by the Formol titration method (Ohara, T. et al., Food Analysis Handbook. Kenpakusha Publish Co., Tokyo: 51-55, 1982), total nitrogen was determined by semi-micro Kjeldahl method (KSFSN), volatile basic nitrogen (VBN) ) Was measured by a microdiffusion method using a Conway unit (KSFSN, Handbook of Experimental in Food Science and Nutrition, Hyoil Pub. Co. Seoul: 625-627, 2000).
본 문서에서 사용되는 용어 "생균수"는 A.P.H.A.의 표준한천평판배양법(A.P.H.A. Recommended procedures for the bacteriological examination of sea water and shellfish. 3rd ed., Am. Pub. Health Accoc. Inc, New York : 17-24., 1970)에 따라 37±0.5℃에서 24~48시간 배양하여 나타난 집락수를 계측하였고, 배지는 표준한천평판배지를 사용하였다.As used herein, the term " live cells " refers to APHA's standard agar plate culture (APHA recommended procedures for the bacteriological examination of sea water and shellfish. 3rd ed., Am. Pub. , 1970), the number of colonies was measured by incubation at 37 ± 0.5 ° C for 24 to 48 hours, and a standard agar plate medium was used.
본 문서에서 사용되는 용어 "수율"은 멸치액젓의 수율은 원료 멸치량에 대하여 분리된 멸치액젓의 백분율(mL/100 g, v/w)로 나타낸다.As used herein, the term "yield" refers to the yield of anchovy sauce, expressed as the percentage of anchovy sauces isolated per raw anchovy (mL / 100 g, v / w).
본 발명의 일 관점에 따르면, 세척 탈수한 어류에 무(Raphanus sativus L.)와 식염을 혼합하여 가염하는 단계; 상기 가염된 어류를 숙성발효시키는 단계; 및 상기 숙성발효된 어류로 부터 액체를 추출하는 단계를 포함하는, 어류 액젓의 제조 방법이 제공된다. According to one aspect of the present invention, there is provided a method for purifying a dehydrated fish, comprising the steps of: adding Raphanus sativus L. to a salt-dehydrated fish; Aging and fermenting the salt-infected fish; And a step of extracting liquid from the aged fermented fish.
상기 어류 액젓의 제조 방법에 있어서, 상기 무는 세절한 무일 수 있으며, 상기 무는 0.5 내지 3 cm의 가로, 0.5 내지 3 cm의 세로, 및 0.5 내지 3 cm의 높이의 크기로 세절한 것일 수 있다. In the method of manufacturing fish sauce, the moulting may be finely divided, and the moult may be divided into a width of 0.5 to 3 cm, a length of 0.5 to 3 cm, and a height of 0.5 to 3 cm.
상기 어류 액젓의 제조 방법에 있어서, 상기 어류는 멸치, 가자미, 까나리, 뱅어 및 갈치 군에서 선택된 1종인 것을 특징으로 할 수 있다.In the method for manufacturing fish sauces, the fish may be one selected from anchovy, flounder, canary, beaver and hawk.
상기 어류 액젓의 제조 방법에 있어서, 상기 가염하는 단계는 어류 100 중량부에 무 5 내지 20 중량부와 식염 20 내지 30 중량부를 혼합해서 가염하는 것을 특징으로 할 수 있다. In the fish sauce manufacturing method, the salt step may be performed by mixing 5 to 20 parts by weight of the fish with 20 to 30 parts by weight of the salt in 100 parts by weight of the fish.
상기 숙성발효하는 단계는 10℃ 내지 30℃ 온도에서 12개월 내지 24개월간 숙성발효하는 것을 특징으로 할 수 있다.The aging fermentation step may be characterized by aging fermentation at a temperature of 10 ° C to 30 ° C for 12 months to 24 months.
본 발명의 일 관점에 따르면, 상기 어류 액젓의 제조 방법으로 제조된, 칼슘 함량이 500~600 ㎍/mL 이상인 천연 고칼슘 어류 액젓이 제공된다.According to one aspect of the present invention, there is provided a natural high calcium fish sauce having a calcium content of 500 to 600 占 퐂 / mL or more, prepared by the method of manufacturing fish sauce.
상기 어류 액젓에 있어서, 상기 칼슘 함량은 500 내지 1,000 ㎍/mL, 500 내지 900 ㎍/mL, 600 ㎍/mL 내지 800 ㎍/mL 또는 600 내지 700 ㎍/mL일 수 있다.In the fish sauce, the calcium content may be 500 to 1,000 / / mL, 500 to 900 / / mL, 600 / / mL to 800 / / mL or 600 to 700 / / mL.
이하, 실시예를 통해 본 발명을 상세히 설명하고자 한다. 그러나 본 발명은 이하에서 개시되는 실시예에 한정되는 것이 아니라 서로 다른 다양한 형태로 구현될 수 있는 것으로, 이하의 실시예는 본 발명의 개시가 완전하도록 하며, 당해 기술분야에서 통상의 지식을 가진 자에게 발명의 범주를 완전하게 알려주기 위해 제공되는 것이다. 따라서 본 발명의 진정한 기술적 보호범위는 첨부된 특허청구범위의 기술적 사상에 의하여 정해져야 할 것이다.Hereinafter, the present invention will be described in detail with reference to Examples. The present invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the concept of the invention to those skilled in the art. To fully inform the scope of the invention. Accordingly, the true scope of the present invention should be determined by the technical idea of the appended claims.
실시예 1: 무 및 멸치 뼈(fish frame)의 Ca 용출 모델Example 1: Ca elution model of radish and anchovy bone (fish frame)
1-1: 재료1-1: Materials
본 발명에서 2012년 3월에 선도가 좋은 대멸(Engraulis japonicus, 체장: 15.2±2.1 cm, 체중: 21.3±3.1 g)을 통영 수협에서 구입하여 사용하였으며, 부재료인 식염, 무(Raphanus sativus L.) 및 마른멸치 등은 통영시 소재 롯데마트에서 구입하여 사용하였다. 또한 시판 멸치액젓은 시중에서 제조일과 유통기한이 유사한 것으로 통영시 소재 롯데마트에서 3종을 구입하였으며, 개체차를 줄이기 위해 3종을 잘 혼합한 후 성분분석 비교용으로 사용하였다. In the present invention, a good starfish ( Engraulis japonicus, length: 15.2 ± 2.1 cm, weight: 21.3 ± 3.1 g) was purchased from the Tongyeong Fisheries Cooperative in March 2012, and the salt, radish ( Raphanus sativus L. ) And dried anchovies were purchased from Lotte Mart in Tongyeong city. In addition, commercial anchovy sauce was purchased from Lotte Mart in Tongyeong - city, which is similar to the date of manufacture and expiration date. In order to reduce individual differences, three kinds of anchovy sauce were mixed and used for comparison.
1-2: 무 및 멸치 fish frame의 Ca 용출 모델1-2: Ca elution model of radish and anchovy fish frame
본 발명의 일실시예에 따라 식염수 중 무 및 멸치 뼈(fish frame, 중추골)으로부터 Ca의 용출 상태를 살펴보기 위하여 0~20%의 식염수, 껍질을 제거한 후 2×2×2 cm 크기로 절단한 무 및 멸치 fish frame을 이용하여 표 1과 같은 식염-멸치-무 염장 모델계를 설정하였다. 염장 10일 후, 무 및 멸치 fish frame으로 부터 식염수 중으로 용출되는 Ca과 P의 함량을 측정하였다(표 2). According to one embodiment of the present invention, in order to examine the dissolution state of Ca from saline and anchovy bone (fish frame), 0 to 20% of saline and its shell were removed and then cut into 2 × 2 × 2 cm size Anchovy and anchovy fish frame were used to set up the salt - anchovy - no salting model system as shown in Table 1. After 10 days of salting, the contents of Ca and P eluted into saline from fish and anchovy fish frame were measured (Table 2).
codeModel
code
Radish
0% 식염수-무 10% (model 1), 10% 식염수-무 10% (model 2) 및 20% 식염수-무 10% (model 3)의 염장 모델계에서 식염수 중으로 용출되는 Ca의 함량은 각각 흔적량, 5.0 및 16.6 mg/100 g이었고, P의 함량은 각각 0.1, 1.0 및 1.1 mg/100 g으로 대체로 식염의 농도가 높을수록 무에서 식염수 중으로 용출되는 Ca 및 P의 함량이 많아지는 경향을 나타내었다. 그리고, 20% 식염수-무 10%-멸치 fish frame 10% (model 4)의 염장 모델계를 살펴보면, 용출되는 Ca과 P의 함량이 각각 32.8과 39.5 mg/100 g으로 각 모델계 중에서 식염수 중으로 용출되는 양이 가장 많았다. 이 결과로 미루어 보아 염장 중 멸치 뼈(fish frame)속의 Ca과 P도 식염수 중으로 용출된다는 것을 확인하였다.The amount of Ca eluted into the saline solution in saline model system of 0% saline - 10% (model 1), 10% saline - 10% (model 2) and 20% saline - 10% , 5.0 and 16.6 mg / 100 g, respectively, and the content of P was 0.1, 1.0 and 1.1 mg / 100 g, respectively. As the concentration of salt increased, the content of Ca and P eluted into saline from saline tended to increase . The salty model system of 20% saline - 10% - anchovy fish frame 10% (model 4) showed that the amounts of Ca and P eluted were 32.8 and 39.5 mg / 100 g, respectively, . As a result, it was confirmed that Ca and P in the anchovy bone frame during salting were eluted into saline solution.
Minerals
Model code
실시예 2: 무 첨가 고칼슘 멸치액젓의 제조Example 2: Preparation of no-added high calcium anchovy sauce
본 발명에 일실시예에 따른 무 첨가 고칼슘 멸치액젓의 제조공정은 도 1에 나타난 바와 같다. 생멸치를 수세 및 물빼기(탈수)를 한 다음 멸치 중량에 대해 식염 20%(w/w) 및 2×2×2 cm 크기로 절단한 무 5%(w/w)와 함께 그물망에 넣고 잘 혼합하여 2.4 L 유리용기에 밀봉포장한 후 상온에서 12개월간 숙성발효시킨 것을 5% 무 첨가 멸치액젓(RAS-1)이라 하였고, 수세 및 물빼기를 한 멸치 중량에 대해 식염 20%(w/w) 및 2×2×2 cm 크기로 절단한 무 10%(w/w)와 함께 그물망에 넣고 혼합하여 2.4 L 유리용기에 밀봉포장한 후 상온에서 12개월간 숙성발효시킨 것을 10% 무 첨가 멸치액젓(RAS-2)이라 하였다. 그리고, 수세 및 물빼기를 한 다음 멸치 중량에 대해 20%의 식염을 첨가하여 그물망에 넣고 혼합하여 2.4 L 유리용기에 밀봉포장한 후 상온에서 12개월간 숙성발효시킨 것을 대조 멸치액젓(TAS)이라 하였다. 마지막으로, 본 무 첨가 고칼슘 멸치액젓의 저염화 가능성을 알아보기 위해 수세 및 물빼기를 한 다음 멸치 중량에 대해 식염 및 2×2×2 cm 크기로 절단한 무를 각각 10% 씩 그물망에 넣고 혼합하여 2.4 L 유리용기에 밀봉포장한 후 10±1℃에서 저온 숙성발효시킨 것을 무 첨가 저염 멸치액젓(LRAS)이라고 하였다. The process for preparing the high-calcium anchovy sauce according to one embodiment of the present invention is shown in FIG. The anchovy was washed with water and drained (water dehydrated). The anchovy was mixed with 20% (w / w) of salt and 5% (w / w) of 2 × 2 × 2 cm (RAS-1), which was fermented for 12 months at room temperature after sealed and packed in a 2.4 L glass container. The anchovy sauce was prepared by adding 20% (w / w) And 10% (w / w) cut into a size of 2 × 2 × 2 cm. The mixture was sealed in a 2.4 L glass container and then aged at room temperature for 12 months. RAS-2). After washing with water and draining, 20% sodium chloride was added to the weight of the anchovy, and the resulting mixture was put into a mesh, mixed and sealed in a 2.4 L glass container, and fermented at room temperature for 12 months, which was called a control anchovy sauce (TAS) . Finally, in order to investigate the possibility of hypochlorous acid-free high-calcium anchovy juice, sodium chloride and
실험예 1: 무의 이화학적 성분특성Experimental Example 1: Physicochemical properties of radish
본 발명에서 사용한 무의 일반성분, pH 및 단백질분해효소 활성을 측정한 결과는 표 3와 같다. 무의 일반성분 조성은 수분 함량이 92.6%, 조단백질은 1.7%, 회분은 0.9%이었고, 탄수화물은 4.1% 함유되어 있었다. 이러한 무의 일반성분 조성은 재배 시기나 품종에 따라 다소의 차이가 있었으나 대체로 수분함량이 85~94%, 조단백질과 회분은 1% 내외이었다. 그리고 원료 무의 pH는 6.28, 단백질분해효소 활성은 0.576 unit으로 원료 무의 단백질분해효소 활성은 젓갈류의 protease에 비해 활성은 다소 낮으나 멸치액젓에 첨가함으로써 단백질 분해효과를 상승시킬 것으로 추측된다. 또한 무의 무기질 함량을 ICP로 분석한 결과는 표 4와 같다. 원료 무에서 검출된 무기질은 K, S, Ca, Fe, Na 및 K이었고, 이중 K 함량이 459.5 mg/100 g 으로 타 무기질에 비해 월등히 많았다. 그 다음으로 S와 Ca이 각각 73.2, 37.7 mg/100 g으로 많이 함유되어 있었다. 일반성분의 조성은 상법 따라 수분 함량은 상압가열건조법, 조단백질 함량은 semi-micro Kjeldahl법, 조지방 함량은 Soxhlet법, 회분 함량은 건식회화법으로 측정하였다. 탄수화물 함량은 100에서 수분, 조단백질, 조지방 및 회분의 함량을 뺀 값으로 나타내었다. pH는 시료를 균질화한 다음 pH meter(Accumet Basic, Fisher Sci. Co., USA)로 측정하였고, 단백질분해효소 활성은 기질인 Hammersten casein의 가수분해 정도를 tyrosine 정량법(Wrolstad RE. et al., Current Protocols in Food Analytical Chemistry. John Wiley & Sons, Inc. New York, Unit C2.2., 2000)에 의해 측정하였다. 시료액 100 μL를 40℃의 water bath에서 5분간 pre-incubation 시킨 다음, 1% 기질 용액 900 μL를 첨가하여 동일한 온도에서 60분간 가수분해를 수행하였고, 10% TCA 용액 1,000 μL를 첨가하여 효소반응을 중지시켰다. 가수분해되지 않은 단백질은 상온에서 10분간 방치한 후, 10,000 rpm에서 10분간 원심분리(Eppendorf, UK)하여 제거시켰다. 상층액 200 μL와 0.55 M Na2CO3 용액 800 μL를 첨가한 후 혼합하여 15분 동안 방치하였다. 여기에 1.0 N Folin Ciocalteu's phenol 용액 200 μL를 첨가하여 혼합하고, 30분 동안 방치한 후, 660 nm에서 흡광도를 측정하였다. 효소활성 단위는 시료액 1.0 mL가 1분당 생성하는 tyrosine 1 μM을 1 unit으로 정의하였으며, tyrosine을 사용하여 작성한 표준곡선으로부터 units를 계산하였다.Table 3 shows the results of measurement of general components, pH and proteolytic enzyme activity of radishes used in the present invention. Moisture content of the radish was 92.6%, crude protein was 1.7%, ash was 0.9% and carbohydrate content was 4.1%. The moisture content of the radish was 85 ~ 94% and crude protein and ash were 1%. The pH of the raw material was 6.28 and the protease activity was 0.576 unit. The protease activity of the raw material was slightly lower than that of the salted protease but it could be increased by adding it to the anchovy sauce. Table 4 shows the results of ICP analysis of inorganic minerals content. The contents of K, S, Ca, Fe, Na and K were 459.5 mg / 100 g, which was much higher than those of other minerals. Followed by S and Ca at 73.2 and 37.7 mg / 100 g, respectively. Moisture contents of general ingredients were measured by atmospheric pressure heating drying method, crude protein content by semi - micro Kjeldahl method, crude fat content by Soxhlet method and ash content by dry method. The carbohydrate content was expressed as 100 minus the content of moisture, crude protein, crude fat and ash. The pH was measured by a pH meter (Accumet Basic, Fisher Sci., USA) after homogenizing the samples. The proteolytic activity was determined by the tyrosine assay (Wrolstad RE. et al., Current John Wiley & Sons, Inc. New York, Unit C2.2. , 2000). 100 μL of the sample solution was preincubated in a water bath at 40 ° C for 5 minutes and then 900 μL of a 1% substrate solution was added and hydrolyzed at the same temperature for 60 minutes. 1,000 μL of 10% TCA solution was added to the enzyme reaction Lt; / RTI > Proteins that were not hydrolyzed were left at room temperature for 10 minutes and then removed by centrifugation at 10,000 rpm for 10 minutes (Eppendorf, UK). 200 μL of the supernatant and 800 μL of 0.55
Proximate composition (g / 100 g)
pH
(Unit)
Protease activity
(Unit)
proteinCrude
protein
lipidCrude
lipid
실험예 2: 멸치의 성분특성Experimental Example 2: Characterization of anchovy
2-1: 일반성분2-1: General composition
본 발명의 일실시예에 따라 사용한 원료 대멸의 일반성분 조성을 분석한 결과는 표 5와 같다. 원료 대멸의 일반성분 조성은 수분 70.3%, 조단백질 18.9%, 조지방 5.5%, 회분함량은 4.4%이었다. Table 5 shows the results of analyzing the general composition of the raw materials used according to one embodiment of the present invention. The general composition of raw materials was 70.3% moisture, crude protein 18.9%, crude fat 5.5% and ash content 4.4%.
일반성분의 조성은 상법(KSFSN. Handbook of Experimental in Food Science and Nutrition. Hyoil Pub Co. Seoul : 96-127, 2000)에 따라 수분 함량은 상압가열건조법, 조단백질 함량은 semi-micro Kjeldahl법, 조지방 함량은 Soxhlet법, 회분 함량은 건식회화법으로 측정하였다. 탄수화물 함량은 100에서 수분, 조단백질, 조지방 및 회분의 함량을 뺀 값으로 나타내었다.The composition of the chemical composition is the conventional method (KSFSN Handbook of Experimental in Food Science and Nutrition Hyoil Pub Co. Seoul:.. 96-127, 2000) , depending on the water content is heated under normal pressure drying, crude protein semi-micro Kjeldahl method, crude fat Soxhlet method and ash content were measured by dry method. The carbohydrate content was expressed as 100 minus the content of moisture, crude protein, crude fat and ash.
proteinCrude
protein
lipidCrude
lipid
hydrateCarbo-
hydrate
2-2: pH, 아미노질소, 휘발성염기질소 및 생균수2-2: pH, amino nitrogen, volatile basic nitrogen and viable cell count
원료 대멸의 pH, 아미노질소, 휘발성염기질소 및 생균수를 측정한 결과는 표 6과 같다. 원료 대멸의 pH는 6.88이었고, 수산식품의 맛에 관여하는 유리아미노산의 함량을 간접적으로 알 수 있는 아미노질소 함량은 232.5±3.8 mg/100 g이었다. 그리고 어패취의 강도를 간접적으로 알 수 있는 휘발성염기질소의 함량은 15.6 mg/100 g, 생균수는 3.7~5.6×103 CFU/g으로 선도가 양호하였다.The pH, amino nitrogen, volatile basic nitrogen and viable cell counts of raw materials were measured and the results are shown in Table 6. The pH of the raw material was 6.88, and the content of free amino acid, which can indirectly determine the content of free amino acids involved in the taste of fish food, was 232.5 ± 3.8 mg / 100 g. The content of volatile basic nitrogen was 15.6 mg / 100 g and the viable cell count was 3.7 ~ 5.6 × 10 3 CFU / g.
pH는 시료를 균질화한 다음 pH meter(Accumet Basic, Fisher Sci. Co., USA)로 측정하였고, 염도는 염도계(460CP, Istek Co., Korea)로 측정하였다. 수분활성도(Aw, water activity)는 수분활성도 측정기(Novasina MSL, Novasina Co., Switzerland)를 이용하여 측정하였다. 아미노질소(NH2-N) 함량은 Formol 적정법, 총질소는 semi-micro Kjeldahl법, 그리고 휘발성염기질소(Volatile Basic Nitrogen, VBN)는 Conway unit을 사용하는 미량확산법(KSFSN., Handbook of Experimental in Food Science and Nutrition. Hyoil Pub. Co. Seoul :625-627, 2000)으로 측정하였다. 생균수는 A.P.H.A.의 표준한천평판배양법에 따라 37±0.5℃에서 24~48시간 배양하여 나타난 집락수를 계측하였고, 배지는 표준한천평판배지를 사용하였다.The pH was measured with a pH meter (Accumet Basic, Fisher Sci. Co., USA) after homogenizing the samples and the salinity was measured with a salinity meter (460CP, Istek Co., Korea). Water activity (Aw, water activity) was measured using a water activity meter (Novasina MSL, Novasina Co., Switzerland). The amount of amino nitrogen (NH 2 -N) was determined by the formalol titration method, the semi-micro Kjeldahl method using total nitrogen, and the volatile basic nitrogen (VBN) method using the Conway unit (KSFSN, Handbook of Experimental in Food Science and Nutrition, Hyoil Pub. Co. Seoul: 625-627, 2000). The number of viable cells was counted by culturing the cells at 37 ± 0.5 ° C for 24 to 48 hours according to the standard agar plate culture method of APHA, and the number of colonies was measured. Standard agar plate medium was used.
(mg/100 g)NH 2 -N
(mg / 100 g)
(mg/100 g)VBN
(mg / 100 g)
(CFU/g)Viable cell count
(CFU / g)
실험예 3: 무 첨가 고칼슘 멸치액젓의 숙성발효 중 수율 및 성분 변화Experimental Example 3: Yield and composition of fermented fermented anchovy sauce
3-1: 수율3-1: Yield
도 1과 같은 본 발명의 일실시예에 따라 제조공정에 따라 제조한 TAS, RAS-1, RAS-2 및 LRAS의 숙성발효 중 분리된 시료 멸치액젓의 수율 변화는 표 7과 같다. 대조 멸치액젓 TAS의 수율은 숙성발효 1개월째에 35.9%이었고, 숙성발효기간이 경과함에 따라 자가소화 및 미생물의 작용에 의하여 액화되어 숙성발효 12개월째에는 61.0%로 수율이 1.7배가량 증가하였다. 무 첨가 고칼슘 멸치액젓 RAS-1과 RAS-2의 숙성발효 1개월째 수율은 각각 39.2, 41.5%이었고, 숙성발효기간이 경과함에 따라 액화가 진행되어 숙성발효 12개월째에는 수율이 각각 81.2, 88.7%로 약 2.1배 가량 증가하였으며, 그 중에서도 무 10%를 첨가한 RAS-2의 수율이 가장 높았다. 숙성발효 12개월째 RAS-1과 RAS-2는 TAS에 비해 수율이 1.3~1.5배 가량 높았으며, 무의 첨가량이 많을수록 수율이 다소 증가하는 것으로 나타났다.Table 1 shows the yield changes of the anchovy sauce samples isolated from the aged fermentation of TAS, RAS-1, RAS-2 and LRAS prepared according to one embodiment of the present invention as shown in FIG. The yield of TAS in the fermented anchovy sauce was 35.9% at 1 month of fermentation, and it was liquefied by self - digestion and action of microorganisms during the fermentation period, and the yield was increased by 1.7 times to 61.0% at 12 months of fermentation . The yields of RAS-1 and RAS-2 were 39.2 and 41.5%, respectively, and the yields were 81.2 and 88.5% at 12 months of fermentation, respectively. %, Respectively. Among them, the yield of RAS-2 with 10% of total was the highest. The yields of RAS-1 and RAS-2 were higher than those of TAS at the 12th month of fermentation by 1.3-1.5 times.
한편, 멸치 중량에 대해 10% 식염과 무 10%를 첨가하여 10±1℃에서 숙성발효시킨 LRAS의 경우 숙성발효 12개월째의 수율은 45.7%로서 TAS, RAS-1 및 RAS-2에 비해 훨씬 적었다. LRAS는 저염으로 인한 부패를 방지하기 위해 10±1℃에서 숙성발효시켰다. 멸치액젓의 수율은 원료 멸치량에 대하여 분리된 멸치액젓의 백분율(mL/100 g, v/w)로 나타내었다.On the other hand, in the case of LRAS fermented at 10 ± 1 ° C with 10% salt and 10% of the weight of anchovy, the yield was 45.7% at 12 months of fermentation compared to TAS, RAS-1 and RAS-2 . LRAS was fermented at 10 ± 1 ℃ to prevent corruption caused by low salt. The yield of anchovy sauce was expressed by the percentage of anchovy sauce (mL / 100 g, v / w) separated from the raw anchovy.
Samples
3-2: 염도, 수분활성도 및 pH3-2: Salinity, Water Activity and pH
숙성발효 중 분리된 시료 멸치액젓의 염도를 측정한 결과를 표 8과 같다. 숙성발효 중 멸치액젓의 염도 변화를 살펴보면, 숙성발효 1개월째 멸치액젓의 염도는 11.5~13.0%, 숙성발효 8개월째에는 16.7~18.3%, 숙성발효 12개월째에는 17.2~18.6% 범위로 점차 증가하였다. 이는 숙성발효 초기에 삼투압 차이로 인해 식염이 원료 멸치 중으로 침투되며, 멸치액젓의 숙성발효가 진행됨에 따라 육질의 액화와 더불어 액즙 중으로 이행되어 염도가 증가한 것으로 생각되었다. RAS-1과 RAS-2의 경우 TAS에 비해 염도가 약간 낮았는데, 이는 RAS-1과 RAS-2에 첨가된 무로부터 수분이 유출되어 희석되었기 때문으로 보인다.Table 8 shows the measured salinity of the anchovy sauce samples isolated during fermentation. The salinity of anchovy sauce was 11.5 ~ 13.0% at 1 month, 16.7 ~ 18.3% at 8 months, and 17.2 ~ 18.6% at 12 months of fermentation. Respectively. It was thought that salt was penetrated into raw anchovy due to osmotic pressure difference at the early stage of fermentation and fermentation of fermented anchovy sauce was accompanied by liquefaction of meat and transfer to juice. The salinity of RAS-1 and RAS-2 was slightly lower than that of TAS, probably due to the leakage of water from the radish added to RAS-1 and RAS-2.
삭제delete
숙성발효 중 분리된 시료 멸치액젓의 수분활성도를 측정한 결과는 표 9와 같다. 멸치액젓의 숙성발효 중 수분활성도의 변화는 숙성발효 1개월째 분리된 멸치액젓의 수분활성도는 0.692~0.708 범위로 숙성발효가 진행됨에 따라 각 시료 모두 약간씩 증가하여 숙성발효 12개월째 수분활성도는 0.738~0.744 범위이었다. 이와 같이 수분활성도의 변화는 액젓 중의 염도와 상관관계가 있을 것으로 생각되었다. 숙성발효 중 분리된 시료 멸치액젓의 pH를 측정한 결과는 표 10과 같다. 숙성발효 중 멸치액젓의 pH는 TAS가 6.0~6.37, RAS-1이 5.99~6.14, RAS-2가 5.98~6.10으로 숙성발효 기간 동안 약간 증가하는 경향을 보였지만, 대체로 큰 변화는 없었다. pH는 시료를 균질화한 다음 pH meter(Accumet Basic, Fisher Sci. Co., USA)로 측정하였고, 염도는 염도계(460CP, Istek Co., Korea)로 측정하였다. 수분활성도(Aw, water activity)는 수분활성도 측정기(Novasina MSL, Novasina Co., Switzerland)를 이용하여 측정하였다.Table 9 shows the results of measuring the water activity of the fermented anchovy sauce sampled during fermentation. Changes in water activity during fermentation of fermented anchovy sauce were found to be in the range of 0.692 ~ 0.708. The water activity of fermented anchovy sauce was slightly increased at 12 months after fermentation. 0.738 to 0.744. The change in water activity was thought to be correlated with salinity in the fish sauce. The pH of the anchovy sauce sampled during fermentation was measured and the results are shown in Table 10. During fermentation, the pH of the fermented anchovy sauce tended to increase slightly during fermentation from 6.0 to 6.37 for TAS, from 5.99 to 6.14 for RAS-1 and from 5.98 to 6.10 for RAS-2. The pH was measured with a pH meter (Accumet Basic, Fisher Sci. Co., USA) after homogenizing the samples and the salinity was measured with a salinity meter (460CP, Istek Co., Korea). Water activity (Aw, water activity) was measured using a water activity meter (Novasina MSL, Novasina Co., Switzerland).
Samples
Samples
Samples
3-3: 휘발성염기질소, 총질소 및 아미노질소3-3: Volatile basic nitrogen, total nitrogen and amino nitrogen
숙성발효 중 분리된 시료 멸치액젓의 휘발성염기질소 함량을 측정한 결과는 표 11과 같다. 멸치액젓의 휘발성염기질소 함량은 숙성발효 1개월째 94.3~98.7 mg/100 mL 범위이었고, 숙성발효 기간이 경과할수록 멸치 육 성분이 분해됨에 휘발성염기 성분이 증가하여 숙성발효 12개월째 306~322.1 mg/100 mL의 범위를 나타내었다. 숙성발효 중 분리된 시료 멸치액젓의 총질소 함량을 측정한 결과는 표 12와 같다. 숙성발효 1개월째 각 멸치액젓의 총질소 함량은 1.7~1.8 g/100 mL, 숙성발효가 진행됨에 따라 점차 총질소 함량이 증가하여 숙성발효 12개월째 TAS, RAS-1 및 RAS-2의 총질소 함량은 각각 2.3, 2.7 및 2.9 g/100 mL로 TAS에 비해 약 17% 및 26% 정도 증가하였다. 아미노질소(NH2-N) 함량은 Formol 적정법, 총질소는 semi-micro Kjeldahl법, 그리고 휘발성염기질소(Volatile Basic Nitrogen, VBN)는 Conway unit을 사용하는 미량확산법으로 측정하였다.Table 11 shows the results of measurement of the volatile basic nitrogen content of the fermented anchovy sauce sampled during fermentation. The volatile basic nitrogen content of anchovy sauce was 94.3 ~ 98.7 mg / 100 mL at 1 month of fermentation. The volatile basic component of the anchovy broth was increased with the fermentation period of fermentation, and 306 ~ 322.1 mg / 100 mL. The total nitrogen content of the fermented anchovy sauce sampled during fermentation was measured. The total nitrogen content of each anchovy sauce was 1.7 ~ 1.8 g / 100 mL for 1 month, and the total nitrogen content was gradually increased with aging fermentation. The TAS, RAS-1 and RAS-2 Nitrogen contents were 2.3, 2.7, and 2.9 g / 100 mL, respectively, which was about 17% and 26% higher than that of TAS. Amino nitrogen (NH2-N) content was measured by the method of titration, semi-micro Kjeldahl method by total nitrogen, and volatile basic nitrogen (VBN) by microdiffusion method using Conway unit.
Samples
숙성발효 중 분리된 시료 멸치액젓의 아미노질소 함량을 측정한 결과는 표 13과 같다. 원료 어육 단백질의 가수분해 및 액젓의 품질지표가 되는 아미노질소 함량은 멸치액젓 숙성발효 1개월째에 607.8~634.4 mg/100 mL, 숙성 기간이 경과함에 따라 급격히 증가하여 숙성발효 12개월째 TAS, RAS-1 및 RAS-2의 아미노질소 함량은 각각 1,392.4, 1,406.4 및 1,596.6 mg/100 mL이었다. 멸치액젓의 화학성분 중 아미노질소함량은 원료 어육 단백질의 가수분해 정도의 지표가 될 뿐만 아니라 액젓의 맛과도 관련이 있기 때문에 중요한 품질지표 중의 하나이며, 아미노질소의 증가는 액젓의 맛에 큰 영향을 미칠 것으로 보인다. 따라서 RAS-1과 RAS-2는 TAS 보다 총질소와 아미노질소 함량이 높은 것으로 보아 이화학적 성분조성 뿐만 아니라 관능적인 면에서도 우수할 것으로 생각되었다.The amino nitrogen content of the fermented anchovy sauces isolated during fermentation was measured. Amino nitrogen content, which is the quality index of hydrolysis of raw fish meal protein and fish sauce, increased rapidly from 607.8 to 634.4 mg / 100 mL at 1 month after fermentation in anchovy, -1 and RAS-2 were 1,392.4, 1,406.4 and 1,596.6 mg / 100 mL, respectively. The amino nitrogen content in the chemical composition of anchovy sauce is one of the important quality indicators because it is related not only to the degree of hydrolysis of raw fish protein but also to the taste of fish sauce. . Therefore, RAS-1 and RAS-2 showed higher total nitrogen and amino nitrogen contents than TAS, and thus they were considered to be superior not only in physicochemical composition but also in sensory properties.
Samples
3-4: Ca 및 P3-4: Ca and P
숙성발효 중 분리된 시료 멸치액젓 중의 Ca과 P 함량의 변화를 측정한 결과는 표 14와 같다. 시료 멸치액젓의 Ca과 P의 함량은 숙성발효 4개월째에 각각 9.4~23.3, 20.7~31.1 mg/100 mL이었으나, 숙성기간이 경과할수록 용출량이 증가하여 숙성발효 12개월째 각각 22.3~87.1, 83.1~165.9 mg/100 mL 범위를 나타내었다. 숙성발효 12개월째 RAS-1 및 RAS-2는 TAS에 비해 Ca 함량이 각각 1.6 및 2.9배 정도 많았으며, P의 함량은 각각 0.5 및 1.0배 많았다. 무에는 Ca, Mg, K 및 Na 등 무기질이 다량 함유되어 있으며, 무 김치를 담글 때 상당량의 무기질이 염장액 중으로 용출되는 것이 알려져 있다. 또한, 무에는 protease를 비롯하여 amylase, diastase, myrosinase 등 다양한 효소가 다량 함유되어 있는데, 무 중의 protease는 수산물 무김치에 첨가한 젓갈류의 protease에 비해 활성은 낮으나 고염분에서 어느 정도의 활성을 유지하여 김치 발효 중 단백질의 분해를 상승시켜 유리아미노산의 생성에 관여하는 것으로 보고되어 있다(Kim et al., Korean J. Food Sci. Technol., 39 : 255-259, 2007). 따라서 멸치액젓 제조시 무를 첨가할 경우 무에 함유된 각종 protease가 숙성발효 중 멸치 fish frame 조직을 가수분해를 촉진시키며, 이 때 유리된 Ca과 P이 멸치액젓 중으로 용출됨을 알 수 있었다. 이러한 무의 기능특성을 멸치액젓의 숙성발효에 적용할 경우 액젓의 숙성발효 기간을 대폭 단축시킬 수 있을 뿐만 아니라 Ca 함량이 높은 기능성 고품질 멸치액젓의 제조가 가능할 것으로 생각되었다.Table 14 shows the results of measuring the changes of Ca and P content in the fermented anchovy sauce. The contents of Ca and P in the anchovy sauce were 9.4 ~ 23.3 and 20.7 ~ 31.1 mg / 100 mL, respectively, at 4 months of fermentation, but the amount of Ca and P increased from 22.3 to 87.1 and 83.1 To 165.9 mg / 100 mL. At 12 months of fermentation, RAS-1 and RAS-2 had Ca contents of 1.6 and 2.9 times, respectively, and P contents were 0.5 and 1.0 times higher than TAS, respectively. It is known that radish contains a large amount of minerals such as Ca, Mg, K and Na, and a considerable amount of minerals is eluted into salting solution when kimchi is soaked. In addition, protease, amylase, diastase, and myrosinase are abundantly contained in radish, and the protease in radish is less active than the protease of salted kimchi in seafood. However, kimchi fermentation (Kim et al., Korean J. Food Sci. Technol., 39: 255-259, 2007), which is involved in the production of free amino acids. Therefore, in case of addition of radish during fermentation of anchovy sauce, various proteases contained in radish promoted hydrolysis of anchovy fish frame tissue during fermentation, and Ca and P liberated in fermented anchovy sauce were extracted. When fermented fermented fermented anchovy sauce was used, fermentation time of fermented fish sauce could be shortened, and high - quality fermented anchovy sauce with high Ca content could be prepared.
유리아미노산 및 관련화합물은 시료 엑스분을 감압건조한 다음, lithium citrate buffer(pH 2.20, 0.20 M)로서 정용한 후 아미노산 자동분석계(Biochrom 30, Biochrom. LTD, England)로 분석하였다. 무기성분 중 양이온은 시료 추출물을 회분 도가니에 일정량 취해 500~550℃에서 5-6시간 습식회화(Ohara T. et al., Food Analysis Handbook. Kenpakusha Pub Co. Tokyo : 264-267, 1982)시킨 후 ashless filter paper로 여과하여 일정량으로 정용한 다음, Inductively coupled plasma atomic emission spectrometer (ICP, Atomscan 25, TJA, USA)로 Na, K, Ca, Mg, Fe, P, Zn, Cu 및 S의 함량을 분석하였다.Free amino acids and related compounds were analyzed by using an amino acid automatic analyzer (Biochrom 30, Biochrom. LTD, England) after the sample extract was dried under reduced pressure and then used as lithium citrate buffer (pH 2.20, 0.20 M). The cations in the inorganic components were obtained by taking a sample extract in a batch crucible and wet-painting at 500 to 550 ° C for 5-6 hours (Ohara T. et al., Food Analysis Handbook, Kenpakusha Pub Co. Tokyo: 264-267, 1982) The contents of Na, K, Ca, Mg, Fe, P, Zn, Cu and S were analyzed by inductively coupled plasma atomic emission spectrometer (ICP, Atomscan 25, TJA, USA) after filtration with ashless filter paper. .
3-5: 생균수3-5: Number of living cells
숙성발효 중 시료 멸치액젓 발효물의 생균수를 측정한 결과는 표 15와 같다. 멸치액젓의 숙성발효 1개월째 TAS, RAS-1 및 RAS-2의 생균수는 각각 6.2~6.8×103, 6.4~7.0×104 및 7.7~8.2×104 CFU/mL이었으나, 숙성발효 기간이 경과할수록 서서히 사멸하여 숙성발효 12개월째 잔존 생균수는 각각 3.1~3.7×102, 2.8~3.5×103 및 2.5~4.4×103 CFU/mL로 RAS-1과 RAS-2의 생균수가 TAS에 비해 약간 많았다. 따라서 이러한 잔존 내염성 및 호염성 생균수의 차이는 멸치액젓의 숙성기간 단축이나 풍미와 밀접한 관련이 있음을 나타냈다. Table 15 shows the results of measurement of the viable cell count of fermented anchovy sauce during fermentation. The viable cell counts of TAS, RAS-1 and RAS-2 were 6.2 ~ 6.8 × 10 3 , 6.4 ~ 7.0 × 10 4 and 7.7 ~ 8.2 × 10 4 CFU / mL, respectively, at 1 month of fermentation of fermented anchovy sauce. The number of viable cells of RAS-1 and RAS-2 decreased from 3.1 to 3.7 × 10 2 , 2.8 to 3.5 × 10 3, and 2.5 to 4.4 × 10 3 CFU / mL, respectively, Compared to TAS. Therefore, the difference in the number of surviving salt - tolerant and salivary live bacteria was closely related to the shortening of the ripening period of anchovy sauce or flavor.
생균수는 A.P.H.A.의 표준한천평판배양법(A.P.H.A. Recommended procedures for the bacteriological examination of sea water and shellfish. 3rd ed., Am. Pub. Health Accoc. Inc, New York : 17-24., 1970)에 따라 37±0.5℃에서 24~48시간 배양하여 나타난 집락수를 계측하였고, 배지는 표준한천평판배지를 사용하였다.The number of viable cells was determined according to the APHA standard agar plate culture method (APHA Recommended Procedures for Bacteriological Examination of Sea Water and Shellfish. 3rd ed., Am. Pub. Health Accoc., Inc., New York: 17-24. The culture was incubated at 0.5 ° C for 24 to 48 hours, and the number of colonies was counted. Standard agar plate medium was used.
Samples
실험예 4: 무 첨가 고칼슘 멸치액젓의 품질특성Experimental Example 4: Quality characteristics of anhydrous high calcium anchovy sauce
전통 수산발효식품의 숙성발효 기간단축 및 영양ㅇ기능성이 우수한 속성 멸치액젓을 제조할 목적으로 도 1의 제조공정에 따라 전통 대조멸치액젓(TAS) 및 무 첨가 고칼슘 멸치액젓 RAS-1 및 RAS-2를 제조하였고, 본 시작품들의 성분조성 및 품질특성에 관하여 살펴보았다. (TAS) and no-added high-calcium anchovy fish sauce RAS-1 and RAS-2 (fermented soybean paste) were prepared according to the manufacturing process of FIG. And the composition and quality characteristics of these prototypes were examined.
4-1: 일반성분 및 pH4-1: General composition and pH
도 1과 같은 제조공정에 따라 제조한 TAS, RAS-1, RAS-2 및 3종의 시판 멸치액젓(commercial anchovy sauce, CAS) 혼합물의 일반성분 및 pH를 측정하여 비교한 결과는 표 16과 같다. RAS-1, RAS-2, TAS 및 CAS의 수분 함량은 각각 62.9, 63.5, 62.0 및 69.7 %로 RAS-1과 RAS-2가 TAS에 비해 수분함량이 다소 많았으나, CAS 보다는 훨씬 적었다. 현행 멸치액젓의 품질지표(Park et al., Applied Fisheries Processing. Suhyubmunhwasa. Seoul : 273-275., 2000)로 사용되는 조단백질 함량은 각각 15.6, 17.0, 13.8 및 5.6 %로 RAS-1과 RAS-2가 TAS와 CAS에 비해 1.1 내지 1.2배, 2.8 내지 3.0배 가량 높았다. 이는 RAS-1과 RAS-2가 TAS에 비해 각종 효소가 풍부히 함유되어 있는 무에 의한 멸치 육 단백질의 가용화가 더욱 촉진되었기 때문이라 생각되었다. 한편, RAS-1, RAS-2, TAS 및 CAS의 회분 함량은 각각 18.8, 18.6, 19.9 및 23.7 %로서 RAS-1과 RAS-2는 TAS와 CAS에 비해 다소 낮았다.The general components and pH of the mixture of TAS, RAS-1, RAS-2 and commercial anchovy sauce (CAS) prepared according to the same manufacturing process as in FIG. 1 were measured and the results are shown in Table 16 . Moisture contents of RAS-1, RAS-2, TAS and CAS were 62.9, 63.5, 62.0 and 69.7%, respectively. RAS-1 and RAS-2 had much higher moisture content than TAS but CAS. The crude protein contents of RAS-1 and RAS-2 were 15.6, 17.0, 13.8 and 5.6%, respectively, as the quality index of the anchovy sauce (Park et al., Applied Fisheries Processing. Suhyubmunhwasa. Seoul: 273-275. Was 1.1 to 1.2 times and 2.8 to 3.0 times higher than that of TAS and CAS. This suggests that RAS-1 and RAS-2 are more soluble in anchovy meat protein, which is rich in various enzymes than TAS. The ash contents of RAS-1, RAS-2, TAS and CAS were 18.8, 18.6, 19.9 and 23.7%, respectively, and RAS-1 and RAS-2 were somewhat lower than TAS and CAS.
RAS-1, RAS-2, TAS 및 CAS의 pH는 각각 6.15, 5.85, 6.91 및 5.79로 RAS-1과 RAS-2가 TAS에 비해 낮았다. CAS의 경우 pH가 5.79로 가장 낮았는데 이는 CAS의 장기간 유통 중 품질유지를 위해 인위적으로 첨가한 산미료 때문일 것으로 생각되었다. 일반성분의 조성은 상법에 따라 수분 함량은 상압가열건조법, 조단백질 함량은 semi-micro Kjeldahl법, 조지방 함량은 Soxhlet법, 회분 함량은 건식회화법으로 측정하였다. 탄수화물 함량은 100에서 수분, 조단백질, 조지방 및 회분의 함량을 뺀 값으로 나타내었다. pH는 시료를 균질화한 다음 pH meter(Accumet Basic, Fisher Sci. Co., USA)로 측정하였다.The pH of RAS-1, RAS-2, TAS and CAS were 6.15, 5.85, 6.91 and 5.79, respectively, and the RAS-1 and RAS-2 were lower than those of TAS. In case of CAS, the pH was the lowest at 5.79, which was thought to be due to artificially added acidulants to maintain quality during long term circulation of CAS. According to the commercial method, moisture content was measured by atmospheric pressure heating drying method, crude protein content was measured by semi-micro Kjeldahl method, crude fat content by Soxhlet method, and ash content by dry method. The carbohydrate content was expressed as 100 minus the content of moisture, crude protein, crude fat and ash. The pH was measured with a pH meter (Accumet Basic, Fisher Sci., USA) after homogenizing the sample.
Products
4-2: 아미노질소 및 휘발성염기질소4-2: Amino nitrogen and volatile basic nitrogen
RAS-1, RAS-2, TAS 및 CAS의 아미노질소 및 휘발성염기질소 함량을 측정하여 비교한 결과는 표 17과 같다. RAS-1, RAS-2, TAS 및 CAS의 맛에 관여하는 유리아미노산 함량을 간접적으로 알 수 있는 아미노질소 함량은 각각 1,590.4, 1,638.0, 1,372.8 및 705.6 mg/100 mL로 RAS-1과 RAS-2가 TAS에 비해 약 1.16 및 1.19배 많았으며, CAS에 비해서는 2배 이상 월등히 많았다. 멸치액젓 중의 아미노질소 함량은 멸치 육단백질의 가수분해 지표가 될 뿐만 아니라 풍미와 관련이 있기 때문에 액젓류의 중요한 품질 지표 중의 하나이며, 아미노질소 함량의 증가는 액젓의 맛에 결정적인 영향을 준다고 알려져 있다(Back et al., Korean J. Food & Nutr. 9 : 392-397., 1996). 따라서 본 시작품 RAS-1과 RAS-2는 이화학적 성분 조성 뿐만 아니라 관능적인 품질 면에서도 TAS나 CAS에 비해 월등히 우수함을 알 수 있었다. 멸치액젓의 어패취 정도를 알 수 있는 휘발성염기질소 함량은 RAS-1과 RAS-2가 각각 301.0, 312.0 mg/100 mL로 TAS의 294.0 mg/100 mL에 비해 약간 많았으며, CAS의 214.7 mg/100 mL 보다 월등히 높아 멸치액젓 특유의 풍미가 강함을 알 수 있었다.The amino nitrogen and volatile basic nitrogen contents of RAS-1, RAS-2, TAS and CAS were measured and compared. RAS-1 and RAS-2 were found to be indirectly related to the free amino acid contents of RAS-1, RAS-2, TAS and CAS in 1,590.4, 1,638.0, 1,372.8 and 705.6 mg / 1.16 and 1.19 times more than TAS and more than twice as much as CAS. Amino nitrogen content in anchovy sauce is one of the important quality indicators of fish sauces because it is not only an index of hydrolysis of anchovy meat protein but also related to flavor and it is known that the increase of amino nitrogen content has a decisive influence on taste of sauce (Back et al., Korean J. Food & Nutr . 9: 392-397, 1996). Therefore, the present prototypes RAS-1 and RAS-2 are superior to TAS and CAS in terms of physicochemical composition and sensory quality. The concentrations of RAS-1 and RAS-2 were 301.0 and 312.0 mg / 100 mL, respectively, which were slightly higher than those of 294.0 mg / 100 mL of TAS and 214.7 mg / 100 mL, indicating that the flavor characteristic of anchovy sauce was strong.
아미노질소(NH2-N) 함량은 Formol 적정법, 총질소는 semi-micro Kjeldahl법, 그리고 휘발성염기질소(Volatile Basic Nitrogen, VBN)는 Conway unit을 사용하는 미량확산법으로 측정하였다.Amino nitrogen (NH 2 -N) contents were measured by the method of titration, semi-micro Kjeldahl method using total nitrogen, and volatile basic nitrogen (VBN) using microdiffusion method using Conway unit.
(mg/100 mL)NH 2 -N
(mg / 100 mL)
(mg/100 mL)VBN
(mg / 100 mL)
4-3: 정미성분4-3: Taste ingredients
RAS-1, RAS-2, TAS 및 CAS에서 추출한 엑스분의 taste-active compounds인 유리아미노산 조성을 분석하여 비교한 결과는 표 18과 같다. RAS-1, RAS-2, TAS 및 CAS의 유리아미노산 총 함량은 각각 13,117.8, 14,174.9, 12,390.6 및 4,261.7 mg/100 mL로 RAS-1과 RAS-2의 함량이 TAS와 CAS에 비해 월등히 많았다. RAS-1과 RAS-2의 주요 유리아미노산으로는 glutamic acid와 lysine이 각각 1,635.4 및 1,811.2 mg/100 mL, 1,249.7 및 1,375.2 mg/100 mL로 함량이 가장 많았고, 다음으로 alanine, aspartic acid, leucine, valine 및 threonine 순이었다. 그 외의 아미노산도 고루 함유되어 있었는데 이로 미루어, 본 RAS-1이나 RAS-2에 함유된 각 아미노산의 조성은 건강기능학적으로 매우 우수하다고 생각되었다. 단, 각 시료액젓 모두에서 arginine 함량이 소량인 점이 특이하였다. Table 18 shows the free amino acid composition of the extracts extracted from RAS-1, RAS-2, TAS and CAS. The total free amino acids of RAS-1, RAS-2, TAS and CAS were 13,117.8, 14,174.9, 12,390.6 and 4,261.7 mg / 100 mL, respectively, and the contents of RAS-1 and RAS-2 were much higher than those of TAS and CAS. The major free amino acids of RAS-1 and RAS-2 were 1,635.4 and 1,811.2 mg / 100 mL, 1,249.7 and 1,375.2 mg / 100 mL of glutamic acid and lysine, respectively, followed by alanine, aspartic acid, leucine and valine And threonine. It was thought that the composition of each amino acid contained in the present RAS-1 or RAS-2 was very excellent in health function. However, the small amount of arginine content in each sample was not significant.
1Phser: phosphoserine, AAAA: α-aminoadipic acid, AABA: α-aminobutyric acid, Cysth: cystathionine, GABA: γ-aminobutyric acid, Ethamin: ethanolamine, Orn: ornithine. 1 Phosphor: phosphoserine, AAAA: α-aminoadipic acid, AABA: α-aminobutyric acid, Cysth: cystathionine, GABA: γ-aminobutyric acid, Ethamin: ethanolamine, Orn: ornithine.
시료에 3배량의 70% ethanol 용액을 가하여 균질기(Ultra Turrax T25, IKA, Janke ＆ Kunkel GmbH ＆ Co., Germany)로 균질화한 후 17,000×g에서 15분간 원심분리하였다. 이 조작을 2회 더 반복하여 얻은 상층액을 모아 감압농축한 후 증류수로 일정량으로 정용하였고, 여기에 제단백을 위해 5-sulfosalicylic acid를 10% 첨가하여 하룻밤 방치 및 여과한 후 정미성분 분석용 엑스분으로 사용하였다. 유리아미노산 및 관련화합물은 시료 엑스분을 감압건조한 다음, lithium citrate buffer(pH 2.20, 0.20 M)로서 정용한 후 아미노산 자동분석계(Biochrom 30, Biochrom. LTD, England)로 분석하였다.Three volumes of 70% ethanol solution was added to the sample, homogenized with a homogenizer (Ultra Turrax T25, IKA, Janke & Kunkel GmbH & Co., Germany) and centrifuged at 17,000 × g for 15 minutes. This operation was repeated two more times. The supernatant was collected and concentrated under reduced pressure. The filtrate was then diluted with distilled water to a constant volume. 10% of 5-sulfosalicylic acid was added thereto for protein synthesis, and the mixture was left overnight and filtered. Min. Free amino acids and related compounds were analyzed by using an amino acid automatic analyzer (Biochrom 30, Biochrom. LTD, England) after the sample extract was dried under reduced pressure and then used as lithium citrate buffer (pH 2.20, 0.20 M).
RAS-1, RAS-2, TAS 및 CAS에서 추출한 엑스분의 무기질 조성을 분석한 결과는 표 19와 같다. RAS-1, RAS-2, TAS 및 CAS에서 검출된 무기질은 Na가 각각 7,142.3, 7,006.0, 7,543.7, 8,386.0 mg/100 mL로 가장 많았고, 이외에 S, K, Mg, P 등도 비교적 많이 함유되어 있었다. 특히, 본 RAS-1과 RAS-2의 Ca 및 P의 함량이 각각 60.7과 83.4 mg/100 mL, 104.9와 145.6 mg/100 mL로서 TAS나 CAS에 비해 월등히 많이 함유되어 있는 점은 본 시작품이 갖는 영양ㅇ기능학적 특징이라고 할 수 있다. CSAS의 경우는 RAS-1, PAS-2 및 TAS에 비해 Na가 많은 반면, 타 무기이온 함량은 대체로 1/10에서 1/3 정도로 적게 함유되어 있었다. Table 19 shows the results of analyzing the minerals composition of extracts extracted from RAS-1, RAS-2, TAS and CAS. Most of inorganic minerals detected in RAS-1, RAS-2, TAS and CAS were 7,142.3, 7,006.0, 7,543.7, 8,386.0 mg / 100 mL, and S, K, Mg, Especially, the contents of Ca and P in RAS-1 and RAS-2 are 60.7, 83.4 mg / 100 mL, 104.9 and 145.6 mg / 100 mL, respectively, which are much higher than those of TAS or CAS. Nutrition and functional characteristics. Compared with RAS-1, PAS-2 and TAS, CSAS contained Na more, while other inorganic ions contained less than 1/10 to 1/3.
Minerals
무기성분 중 양이온은 시료 추출물을 회분 도가니에 일정량 취해 500~550℃에서 5-6시간 습식회화시킨 후 ashless filter paper로 여과하여 일정량으로 정용한 다음, Inductively coupled plasma atomic emission spectrometer (ICP, Atomscan 25, TJA, USA)로 Na, K, Ca, Mg, Fe, P, Zn, Cu 및 S의 함량을 분석하였다.The cations in the inorganic components were prepared by taking a certain amount of sample extracts in a batch crucible and then wet-condensing them at 500 to 550 ° C for 5-6 hours, filtering them with ashless filter paper, Na, K, Ca, Mg, Fe, P, Zn, Cu and S contents were analyzed.
4-4: 히스타민, 대장균 및 단백질분해효소 활성4-4: Histamine, E. coli and protease activity
RAS-1, RAS-2, TAS 및 CAS의 히스타민 함량, 대장균수 및 단백질분해효소 활성을 측정하여 비교한 결과는 표 20과 같다. RAS-1, RAS-2, TAS 및 CAS의 히스타민 함량은 각각 8.6, 8.4, 19.2 및 0.4 mg/100 mL로서 TAS는 RAS-1, RAS-2 및 CAS에 비해 히스타민 함량이 가장 많았다. 각 시료 멸치액젓 모두 일반적인 알레르기성 식중독 한계치인 100 mg/100 mL 보다는 훨씬 적은 양으로 시료 멸치액젓의 히스타민 함량은 식품 위생학적면에서 안전하다고 판단되었다. 일반적으로 히스타민은 Proteus morganii 같이 탈탄산효소 작용이 강한 세균에 의해서 생성되며, 주로 적색육 어류나 그 가공품에서 높은 함량을 보인다고 알려져 있다. 한편 식품공전(2013)에서는 멸치액젓의 대장균 기준을 음성으로 규정하고 있는데(Korea Food and Drug Administration. Food Code. Korean Food and Drug Administration. Seoul : 9-3-32-33., 2012)RAS-1, RAS-2, TAS 및 CAS 모두 대장균이 음성으로 나타나 식품위생학적면에서 안전함을 알 수 있었다. RAS-1, RAS-2, TAS 및 CAS에서 추출한 단백질분해효소의 Hammersten casein에 대한 활성은 각각 0.801, 0.858, 0.695 및 0.293 uM/unit로 RAS-1과 RAS-2의 효소 활성이 가장 높았고 CAS의 활성이 가장 낮았다. 이로 미루어 RAS-1과 RAS-2의 경우 첨가한 무에서 유래한 각종 protease의 활성이 잔존해 있었으며, 이들이 숙성발효 중 육 단백질의 가용화를 촉진하여 자연 숙성발효 기간을 크게 단축시킬 수 있을 것으로 판단된다. Table 20 shows the results of measuring histamine content, E. coli number and protease activity of RAS-1, RAS-2, TAS and CAS. The histamine contents of RAS-1, RAS-2, TAS and CAS were 8.6, 8.4, 19.2 and 0.4 mg / 100 mL, respectively, and TAS had the highest histamine content than RAS-1, RAS-2 and CAS. The amount of histamine in the anchovy sauce samples was considered to be safe from the viewpoint of food hygiene, even though it was much lower than the usual allergic food poisoning limit of 100 mg / 100 mL. It is generally known that histamine is produced by bacteria with strong decarboxylase action, such as Proteus morganii , and is high in red meat and processed products. The Food Code (2013), there are provisions in the E. coli based on the voice of the anchovy fish sauce (Korea Food and Drug Administration Food Code Korean Food and Drug Administration Seoul:.... 9-3-32-33, 2012) RAS-1 , RAS-2, TAS, and CAS were negative in E. coli, indicating that they were safe in food hygiene. The activities of RAS-1, RAS-2, TAS and CAS were 0.801, 0.858, 0.695 and 0.293 uM / unit, respectively, and the activity of RAS-1 and RAS-2 was the highest. Activity was lowest. Therefore, in the case of RAS-1 and RAS-2, the activity of various proteases derived from radish remained, and it is considered that they can promote the solubilization of meat proteins during aging fermentation, .
(mg/100 mL)Histamine
(mg / 100 mL)
(Unit)Protease activity
(Unit)
히스타민 분석은 식품공전에 따라 시료 5 g을 취하여 0.1N HCl을 25 mL 가한 후 균질화하고 여과한 다음 0.1 N HCl 용액을 가해 50 mL로 정용한 것을 시험용액으로 사용하였다. 표준용액 및 시험용액 각각 1 mL를 마개가 있는 시험관에 취한 다음 내부표준용액 100 μL를 가한 후 포화 Na2CO3 용액 0.5 mL와 1% 염화단실(dancyl chloride) 아세톤 용액 0.8 mL를 가하여 혼합한 후 마개를 닫고 45℃에서 1시간 동안 유도체화 시켰다. 유도체화 시킨 표준용액 및 시험용액에 10% proline용액 0.5 mL와 ether 5 mL를 가하여 약 10분간 진탕하고 상층액을 취하여 질소 농축한 뒤 acetonitrile 1 mL를 가하여 여과한 것을 HPLC (Surveyor Plus HPLC system, Thermo Co., USA)로 분석하였다.For the histamine analysis, 5 g of sample was taken, 25 mL of 0.1 N HCl was added to the sample, homogenized, filtered, and the solution was adjusted to 50 mL with 0.1 N HCl solution. Take 1 mL each of the standard solution and the test solution into a test tube with a stopper, add 100 μL of the internal standard solution, add 0.5 mL of saturated Na 2 CO 3 solution and 0.8 mL of 1% acetyl chloride solution of dancyl chloride The stopper was closed and derivatized at 45 < 0 > C for 1 hour. To the derivatized standard solution and test solution, add 0.5 mL of 10% proline solution and 5 mL of ether, shake for about 10 minutes, concentrate the supernatant with nitrogen, add 1 mL of acetonitrile and filter it using HPLC (Surveyor Plus HPLC system, Thermo Co., USA).
대장균 측정 실험은 식품공전에 따라 시료 10 mL에 0.85% 멸균 생리식염수 90 mL를 가하여 시험용액을 제조한 뒤 10배씩 단계 희석한 용액 1mL를 LB 배지(Lactose broth, Merck, USA)를 가한 시험관에 접종한 후 35±1℃에서 24시간 배양하였다. 24시간 후, Durham 발효관 내에 가스가 발생하면 추정시험 결과 양성으로 판정하여 BGLB 배지(Brilliant green lactose bile broth, Merck, USA)로 접종시켜 35±1℃에서 24시간 배양한 후 가스 발생이 확인되거나 추정시험 결과 양성으로 판정된 시험관의 균액을 EMB 한청평판배지(Eosin methylene blue agar, Merck, USA)에 도말(spreading) 하여 35±1℃에서 24시간 배양 후 금속 광택을 띄는 전형적인 집락이 발생되면 확정시험 결과 양성으로 판정하였다.For Escherichia coli assay, add 10 mL of the sample to 90 mL of 0.85% sterile physiological saline to prepare a test solution. Then, 1 mL of the diluted 10-fold diluted solution is inoculated into a test tube containing LB medium (Lactose broth, Merck, USA) And cultured at 35 ± 1 ° C for 24 hours. After 24 hours, if the gas is generated in the Durham fermentation tube, it is judged to be positive for the test, and inoculated with BGLB medium (Brilliant green lactose broth, Merck, USA) and incubated at 35 ± 1 ° C for 24 hours. The test tubes of the test tubes that were judged to be positive were spread by spreading them on EMBINYL methylene blue agar (Merck, USA) and cultured at 35 ± 1 ° C. for 24 hours. A typical colony with metallic luster was confirmed The test result was positive.
4-5: 관능검사4-5: Sensory evaluation
본 발명의 일실시예 따라 RAS-1, RAS-2, TAS 및 CAS의 맛, 냄새, 색깔 및 종합적 기호도에 대하여 관능검사한 결과는 표 21과 같다. 멸치액젓의 관능적 특성에 익숙하도록 훈련된 9인의 panel을 구성하여 시료 멸치액젓의 색깔, 맛, 냄새 및 종합적 기호도와 같은 관능적 parameter에 대하여 5단계 평점법(5: 아주 좋음, 4: 좋음, 3: 보통, 2: 나쁨, 1: 아주 나쁨)으로 평점 하였다. 이 때, 대조 멸치액젓(TAS)의 관능평가 점수를 4점으로 설정하고, 이를 기준으로 하여 무 첨가 고칼슘 멸치액젓과 시판 멸치액젓(Commercial anchovy sauce, CAS)의 상대적인 관능특성을 평가하였다. 관능검사의 결과는 SPSS system (Statistical Package, SPSS Inc. USA)을 이용하여 ANOVA test 및 Duncan's multiple cange test로 p<0.05 수준에서 시료간의 유의성을 검정하였다. TAS를 기준으로 RAS-1과 RAS-2 모두 각 관능평가 항목에서 TAS 보다 약간씩 우수한 평점을 받은 반면, CAS는 보통 이하의 낮은 평점을 받았다. RAS-2가 각 관능평가 항목에서 가장 우수한 평점을 받았으며, RAS-1과 RAS-2 사이에는 95% 수준에서 유의적 차이는 없었다. 냄새와 색깔의 경우 RAS-1, RAS-2 및 TAS 사이에 95% 수준에서 유의적 차이가 없는 것으로 나타났다. 관능검사 결과, 무 첨가 고칼슘 멸치액젓은 재래식 멸치액젓이나 시판멸치액젓에 비해 맛과 종합적 기호도에서 월등히 우수한 평점을 받았으며, 멸치액젓 제조시 무를 5~10% 첨가함으로서 자연발효 기간의 단축과 더불어 제품의 이화학적 품질 및 관능적 품질도 향상시킬 수 있었다. According to one embodiment of the present invention, the taste, odor, color, and overall acceptability of RAS-1, RAS-2, TAS, (5: very good, 4: good, 3: good, 3: good) were used for sensory parameters such as color, taste, smell and overall acceptability of anchovy sauce, Normal, 2: poor, 1: very bad). At this time, the sensory evaluation score of the anchovy sauce (TAS) was set at 4 points, and the relative sensory characteristics of the anchovy-free high-calcium anchovy sauce and commercial anchovy sauce (CAS) were evaluated. The results of sensory evaluation were analyzed by SPSS system (Statistical Package, SPSS Inc. USA) using ANOVA test and Duncan's multiple cange test. On the basis of TAS, both RAS-1 and RAS-2 were rated slightly better than TAS in each sensory evaluation item, whereas CAS was rated lower than usual. There was no significant difference between RAS-1 and RAS-2 at 95% level. There was no significant difference in smell and color between RAS-1, RAS-2 and TAS at 95% level. As a result of the sensory evaluation, the non - added high - calcium anchovy sauce was rated higher than the conventional anchovy sauce or commercial anchovy sauce in terms of taste and overall acceptability. The addition of 5 ~ 10% Physicochemical quality and sensory quality could be improved.
acceptanceOver-all
acceptance
본 발명은 상술한 실시예를 참고로 설명되었으나 이는 예시적인 것에 불과하며, 당해 기술분야에서 통상의 지식을 가진 자라면 이로부터 다양한 변형 및 균등한 다른 실시예가 가능하다는 점을 이해할 것이다. 따라서 본 발명의 진정한 기술적 보호 범위는 첨부된 특허청구 범위의 기술적 사상에 의하여 정해져야 할 것이다. 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 embodiments, but, on the contrary, is intended to cover various modifications and equivalent arrangements included within the spirit and scope of the appended claims. Accordingly, the true scope of the present invention should be determined by the technical idea of the appended claims.
Claims (5)
상기 가염된 어류를 10 내지 30℃의 온도에서 12개월간 숙성발효시키는 단계; 및
상기 숙성발효된 어류로부터 액체를 추출하는 단계를 포함하는, 칼슘 함량이 700 ㎍/mL 이상인 천연 고칼슘 어류 액젓의 제조 방법. Washing and dewatering 100 parts by weight of the fish are mixed with 10 parts by weight of rape ( Raphanus sativus L. ) and 20 to 30 parts by weight of salt,
Fermenting the salt-infected fish at a temperature of 10 to 30 DEG C for 12 months; And
And extracting a liquid from the aged fermented fish, wherein the calcium content is 700 占 퐂 / mL or more.
상기 어류는 멸치, 가자미, 까나리, 뱅어 및 갈치 군에서 선택된 1종인, 천연 고칼슘 어류 액젓의 제조 방법.The method according to claim 1,
Wherein the fish is one selected from anchovy, flounder, canary, beaver and hawk.
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