FISH SAUCE HAVING INCREASED TRYPTOPHAN AND METHOD FOR PRODUCING FISH SAUCE
20200077684 ยท 2020-03-12
Inventors
Cpc classification
A23L17/00
HUMAN NECESSITIES
A23V2002/00
HUMAN NECESSITIES
A23L33/20
HUMAN NECESSITIES
International classification
A23L17/00
HUMAN NECESSITIES
Abstract
The present invention relates to a fish sauce and a method of manufacturing a fish sauce. According to an embodiment of the present invention, a fish sauce manufactured using fish and shellfish as a raw material according to a fermentation process including among amino acids, tryptophan in a content of more than 5 wt % based on a total weight of the amino acids. The fish sauce has increased content of tryptophan in which antioxidant activity is increased due to the increased content of tryptophan contained as an active ingredient, a fermentation period is drastically shortened, and a content of salt is low to improve a health benefit.
Claims
1. A fish sauce manufactured using fish and shellfish as a raw material according to a fermentation process, the fish sauce comprising: amino acids comprising tryptophan in a content of more than 5 wt % based on a total weight of the amino acids.
2. The fish sauce of claim 1, wherein, among the amino acids, 35 to 45 wt % of sweet-tasting amino acids and 15 to 25 wt % of umami-tasting amino acids are included based on the total weight of the amino acids.
3. The fish sauce of claim 2, wherein the sweet-tasting amino acids include serine, threonine, glycine, proline, leucine, and alanine, and the umami-tasting amino acids include glutamic acid and aspartic acid.
4. The fish sauce of claim 1, wherein the fish sauce includes a salt in a content of less than 10 wt % based on a total weight of the fish sauce.
5. The fish sauce of claim 1, wherein the fish sauce includes histamine in a content of less than 50 ppm.
6. The fish sauce of claim 1, wherein the fish and shellfish are any one selected from the group consisting of sand lance, anchovy, tuna, shrimp, herring, mackerel, and a combination thereof.
7. A method of manufacturing a fish sauce, the method comprising: preparing raw material comprising fish and shellfish; fermenting the prepared raw material; and obtaining a filtrate by filtering a fermented substance generated during the fermenting and then removing a residue, wherein the fermenting is performed with agitation under an anaerobic condition at 50 to 300 rpm, and the filtrate includes amino acids comprising tryptophan in a content of more than 5 wt % based on a total weight of the amino acids.
8. The method of claim 7, wherein the fermenting is performed in 7 days or less.
9. The method of claim 8, wherein the fermenting is performed at a predetermined temperature in a temperature range from 45 to 55 C.
10. The method of claim 8, further comprising: adding a salt to a filtrate obtained through the obtaining the filtrate after the obtaining the filtrate.
11. The method of claim 10, wherein in the adding the salt, the salt is added in a content of less than 10 parts by weight based on 100 parts by weight of the raw material.
12. The method of claim 8, wherein fish/shellfish raw materials are any one selected from the group consisting of sand lance, anchovy, tuna, shrimp, herring, mackerel, and a combination thereof.
13. The method of claim 8, wherein the preparing the fish/shellfish raw materials includes washing the fish/shellfish raw materials and a semi-drying step of drying the washed fish/shellfish raw materials so that a moisture content thereof is 30 to 55%.
14. The method of claim 10, further comprising: after the adding the salt, aging the filtrate to which the salt is added; and sterilizing the aged filtrate to obtain a liquid fish sauce.
15. The method of claim 14, wherein the aging is performed at a predetermined temperature in a temperature range from 45 to 55 C. for 10 to 15 days.
16. The method of claim 14, wherein the sterilizing includes performing heat treatment at a predetermined temperature in a temperature range from 70 to 100 C. for 5 to 30 minutes.
17. The method of claim 14, wherein the amino acids include 35 to 45 wt % of sweet-tasting amino acids and 15 to 25 wt % of umami-tasting amino acids based on a total weight of the amino acids, the sweet-tasting amino acids include serine, threonine, glycine, proline, leucine, and alanine, and the umami-tasting amino acids include glutamic acid and aspartic acid.
18. The method of claim 14, wherein the fish sauce includes histamine in a content of less than 50 ppm.
Description
DESCRIPTION OF DRAWINGS
[0037]
[0038]
[0039]
[0040]
[0041]
[0042]
[0043]
[0044]
[0045]
BEST MODE
[0046] A fish sauce according to an embodiment of the present invention is a fish sauce having increased content of tryptophan as an active ingredient obtained using fish and shellfish as raw materials according to a fermentation process. The fish sauce has an increased content of tryptophan as the active ingredient.
[0047] It is preferable that the tryptophan be included in a content of more than 5 wt % based on the total weight of amino acids.
[0048] The content of tryptophan among the amino acids included in the fish sauce is increased, so that the antioxidant activity is significantly improved compared to conventional fish sauces.
[0049] Meanwhile, the fish and shellfish mean any one among anchovy, octopus, squid, sardine, cutlassfish, herring, gizzard shad, mackerel, smelt, sand lance, yellowtail, skates, tuna, horse mackerel, pacific saury, tiny shrimp, blenny, dried yellow corvinas, pollack, lance-fish, mussels, manila clam, shrimp, and crabs, or a mixture of two or more thereof. Any raw material may be used without limitation as long as it is capable of being used as the raw material of a typical fish sauce.
[0050] Further, it is preferable that, among the amino acids, 35 to 45 wt % of sweet-tasting amino acids and 15 to 25 wt % of umami-tasting amino acids be included based on the total weight of the amino acids.
[0051] The reason is as follows. The content of tryptophan is increased in the fish sauce, but tryptophan is a bitter-tasting amino acid. Thus, the content of sweet-tasting amino acids and the content of umami-tasting amino acids are increased so that consumers do not taste strong bitterness due to the interaction of the tastes, thereby improving the preference and harmony of the tastes thereof.
[0052] The sweet-tasting amino acids include serine, threonine, glycine, proline, leucine, and alinine, and the umami-tasting amino acids include glutamic acid and aspartic acid.
[0053] Further, the fish sauce according to the present invention includes salt in a content of less than 10 wt % based on the total weight of the fish sauce.
[0054] The content of salt included in the fish sauce is minimized, thus reducing the sodium intake of consumers, which improves a health benefit.
[0055] Further, the fish sauce according to the present invention includes histamine in a content of less than 50 ppm.
[0056] Histamine is a kind of biogenic amine, is generated during the fermentation process of food containing protein, and is a substance causing various side effects in the human body. The fish sauce according to the present invention includes histamine in a content of less than 50 ppm, thus preventing various side effects in the human body. Thereby, a high-quality fish sauce with an improved health benefit is provided.
[0057] Further, the present invention further provides a method of manufacturing a fish sauce in order to manufacture the above-described fish sauce.
[0058]
[0059] Referring to
[0060] The fish/shellfish raw materials mean any one among anchovy, octopus, squid, sardine, cutlassfish, herring, gizzard shad, mackerel, smelt, sand lance, yellowtail, skates, tuna, horse mackerel, pacific saury, tiny shrimp, blenny, dried yellow corvinas, pollack, lance-fish, mussels, manila clam, shrimp, and crabs, or a mixture of two or more thereof. Any raw material may be used without limitation as long as it is capable of being used as the raw material of a typical fish sauce.
[0061] Further, the step of preparing the fish/shellfish raw materials at step S100 may include a washing step at step S110 and a semi-drying step at step S120.
[0062] In more detail, the washing step at step S110 is a process of sufficiently washing the fish/shellfish raw materials using brine or water, and the semi-drying step at step S120 is a step of drying the washed fish/shellfish raw materials to an appropriate moisture content.
[0063] A typical dryer may be used as a drying means for drying the fish/shellfish raw materials, and the drying means is not limited.
[0064] Further, in the semi-drying step at step S120, it is preferable to dry the fish/shellfish raw materials so that the moisture content thereof is 30 to 55%.
[0065] The reason is as follows. When the moisture content is less than 30%, the fermentation efficiency of a fermentation step to be described later is reduced. When the moisture content is more than 55%, the generated amount of the biogenic amine ingredient in the fermentation step is increased, and decomposition occurs in more severe cases.
[0066] Next, a step of fermenting the prepared fish/shellfish raw materials is performed at step S200.
[0067] Preferably, water is not further added to the fish/shellfish raw materials, and only the fish/shellfish raw materials having a moisture content of 30 to 55% are added to a fermentation device via the semi-drying step at step S120.
[0068] The fermenting step at step S200 is performed while the prepared fish/shellfish raw materials are agitated under an anaerobic condition.
[0069] It is preferable that the agitation speed be 50 to 300 rpm.
[0070] This is to maximize the fermentation efficiency of the fermentation step. As shown in
[0071] Meanwhile, in the present invention, the fermentation efficiency was calculated as total nitrogen content of the obtained fish sauce/total nitrogen content of the added fish/shellfish raw materials100.
[0072] Further, in the fermenting step at step S200, it is preferable that a fermentation temperature be a predetermined temperature in a temperature range from 45 to 55 C.
[0073] The reason is as follows. When the fermentation temperature is less than 45 C., a fermentation period is increased. When the fermentation temperature is more than 55 C., the fermentation period is not shortened any further and protein modification may occur during the fermentation process.
[0074] In the method of manufacturing the fish sauce according to the present invention, the fermentation step may be performed under optimum agitation and temperature conditions without the addition of salt, so that the fermentation process is completed in 7 days or less. Accordingly, the fermentation period may be drastically shortened compared to a conventional technology, thus maximizing the production efficiency of the fish sauce. Moreover, the generation of biogenic amines may be minimized due to the shortened fermentation period.
[0075] Next, a step of obtaining a filtrate by filtering a fermented substance generated during the fermenting step and then removing a residue is performed at step S300.
[0076] Subsequently, a step of adding a salt to the filtrate is performed at step S400.
[0077] The salt is added in a content of less than 10 parts by weight based on 100 parts by weight of the fish/shellfish raw materials.
[0078] The content of the salt included in the fish sauce is minimized, so that the sodium intake of consumers (takers) is reduced to improve the health benefit.
[0079] Further, it is preferable to use bay salt as the above-described salt.
[0080] Further, the method of manufacturing the fish sauce according to the present invention may further and sequentially include, after the step of adding the salt at step S400, an aging step at step S500 and a sterilizing step at step S600.
[0081] The aging step at step S500 is a process of aging the filtrate to which the salt is added, and is performed at a predetermined temperature in a temperature range from 45 to 55 C. for 10 to 15 days.
[0082] Further, the sterilizing step at step S600 is a process of sterilizing the aged filtrate to obtain a liquid fish sauce. The aged filtrate is heat-treated at a predetermined temperature in a temperature range from 70 to 100 C. for 5 to 30 minutes, thus obtaining the fish sauce.
[0083] The fish sauce manufactured using the method of manufacturing the fish sauce according to the present invention includes, among amino acids, tryptophan in a content of more than 5 wt % based on the total weight of the amino acids.
[0084] The content of tryptophan among the amino acids included in the fish sauce is drastically increased, thus significantly improving the antioxidant activity compared to conventional fish sauces.
[0085] Further, the fish sauce includes, among the amino acids, 35 to 45 wt % of sweet-tasting amino acids and 15 to 25 wt % of umami-tasting amino acids based on the total weight of the amino acids.
[0086] The content of tryptophan, which is a bitter-tasting amino acid, is increased, but the content of sweet-tasting amino acids and the content of umami-tasting amino acids are also increased, so that consumers do not taste strong bitterness due to the interaction of the tastes, thereby improving the preference therefor and the harmony of tastes thereof.
[0087] The sweet-tasting amino acids may include serine, threonine, glycine, proline, leucine, and alinine, and the umami-tasting amino acids may include glutamic acid and aspartic acid.
[0088] Further, the fish sauce includes histamine, which is one kind of biogenic amine, in a content of less than 50 ppm.
[0089] The histamine, which is known as a substance causing various side effects in the human body, is included in a content of less than 50 ppm, so that various side effects are prevented in the human body, thereby improving the health benefit.
Example 1
[0090] Fresh anchovies having a length of about 17 cm caught in the south coast as the raw seafood material were washed twice with brine, and then semi-dried so that a moisture content thereof was 30 to 55%, thus preparing a raw material.
[0091] Thereafter, the semi-dried anchovies were fermented with agitation at a temperature of 50 C. under an anaerobic condition at 50 rpm, thus generating a fermented substance.
[0092] As for the fermentation period, the fermentation was completed in 48 hours.
[0093] Thereafter, the generated fermented substance was filtered and a residue was then removed, thus obtaining a filtrate. Then, a salt was added in a content of less than 10 parts by weight based on 100 parts by weight of the raw material, thus obtaining a fish sauce (Example 1).
Example 2
[0094] A fish sauce (Example 2) was obtained using the same process as in Example 1, except that the rpm of agitation was 100 rpm.
Example 3
[0095] A fish sauce (Example 3) was obtained using the same process as in Example 1, except that the rpm of agitation was 150 rpm.
Example 4
[0096] A fish sauce (Example 4) was obtained using the same process as in Example 1, except that the rpm of agitation was 300 rpm.
Comparative Example 1
[0097] Fresh anchovies having a length of about 17 cm caught in the south coast as the raw seafood material were washed twice in the same manner as in the Examples, 20 parts by weight of a salt was added based on 100 parts by weight of the washed raw material, and fermentation was performed at a temperature of 30 C. under an anaerobic condition, thus generating a fermented substance.
[0098] As for the fermentation period, fermentation was performed for 12 months.
[0099] Thereafter, the generated fermented substance was filtered and a residue was then removed, thus obtaining a fish sauce (Comparative Example 1).
Comparative Examples 2 to 4
[0100] Fish sauce A, fish sauce B, and fish sauce C distributed in Korea were used as Comparative Example 2, Comparative Example 3, and Comparative Example 4, respectively.
Experimental Example 1: Analysis of Fermentation Quality for Each Rpm of Agitation
[0101] A total nitrogen content, an amino nitrogen content, a histamine content, a volatile basic nitrogen (VBN) content, and a pH were confirmed using Comparative Example 1 and Examples 1 to 4. The results are shown in the following Table 1 and
TABLE-US-00001 TABLE 1 Compar- ative Exam- Exam- Exam- Exam- Exam- ple 1 ple 1 ple 2 ple 3 ple 4 Total nitrogen 1.7 1.9 2.25 2.8 2.78 (%) Amino nitrogen 879 1,128 1,521 2,670 2,670 (AN, mg/100 g) Histamine (ppm) 653 359 40 12 15 Volatile basic 320 258 110 40 45 nitrogen (mg %) pH 6 5.8 5.6 5.2 5.22
[0102] That is, as shown in Table 1 and
[0103] Further, when the pH of the fish sauce is more than 5.8, precipitates in the form of gallstones may be formed during distribution and storage processes. However, in Examples 1 to 5, since the fish sauce is manufactured so that the pH is 5.8 or less, the precipitates in the form of gallstones are not formed.
[0104] In particular, in the case of Example 3, in which agitation was performed at 150 rpm, it was confirmed that the best fish sauce was manufactured in terms of all quality indicators including total nitrogen content, amino nitrogen content, histamine content, volatile basic nitrogen, and pH.
[0105] That is, it is preferable that the agitation speed be 50 to 300 rpm during the fermentation step. The reason is as follows. When the rpm of agitation is less than 50 rpm, the total nitrogen content and the amino nitrogen content are reduced, the generated amount of histamine, which is one of biogenic amine ingredients, is increased, volatile basic nitrogen is generated in a small amount, and the pH is increased, thus forming gallstone precipitates. When the rpm of agitation is more than 300 rpm, the fermentation efficiency is not increased any further.
Experimental Example 2: Analysis of Fermentation Quality at Different Temperatures
[0106] The same process as in Example 3 was performed, except that the fermentation was performed at a fermentation temperature condition of room temperature, 30, 40, 45, 50, and 55 C.
[0107] The total nitrogen content, the amino nitrogen content, the histamine content, the volatile basic nitrogen (VBN) content, and the pH of the fish sauces obtained according to a fermentation period were confilitLed at different temperatures. The results are described in the following Tables 2 to 6 and shown using graphs in
TABLE-US-00002 TABLE 2 Total Room nitrogen temper- content ature 30 C. 40 C. 45 C. 50 C. 55 C. 1 month.sup. 0.6 1.75 2.1 2.1 2.7 2.72 2 months 0.99 1.8 2.35 2.38 3 months 1.3 1.87 2.48 2.45 4 months 1.38 1.98 2.52 6 months 1.48 2.09 9 months 1.55 2.15 12 months 1.69 2.32 18 months 1.75
[0108] Referring to Table 2 and
TABLE-US-00003 TABLE 3 Amino Room nitrogen temper- (mg/100 g) ature 30 C. 40 C. 45 C. 50 C. 55 C. 1 month.sup. 389 1320 2524 2530 2700 2701 2 months 488 1452 2588 2602 3 months 652 1554 2648 2658 4 months 786 1766 2680 6 months 987 2002 9 months 1157 2138 12 months 1385 2320 18 months 1520
[0109] Referring to Table 3 and
[0110] In other words, when the fermentation temperature was room temperature, it was confirmed that the fermentation was not completed even though the fermentation process was performed for 18 months. It was confirmed that 12 months of fermentation time was required when the fermentation temperature was 30 C., 4 months of fermentation time was required when the fermentation temperature was 40 C., 3 months of fermentation time was required when the fermentation temperature was 45 C., and the fermentation was completed within 1 month when the fermentation temperature was 50 C. or 55 C.
TABLE-US-00004 TABLE 4 Histamine Room content temper- (ppm) ature 30 C. 40 C. 45 C. 50 C. 55 C. 1 month.sup. 3 3 6 5 10 11 2 months 12 7 15 10 3 months 20 15 28 25 4 months 48 40 35 6 months 68 55 9 months 358 89 12 months 557 125 18 months 606
[0111] Referring to Table 4 and
[0112] Meanwhile, when the fermentation temperature was room temperature, 30 C., or 40 C., the content of histamine was found to be increased as the fermentation period was increased. Accordingly, it was confirmed that it was possible to reduce the amount of histamine that was generated by reducing the fermentation period.
TABLE-US-00005 TABLE 5 VBN Room content temper- (mg %) ature 30 C. 40 C. 45 C. 50 C. 55 C. 1 month.sup. 56 52 102 138 224 223 2 months 89 60 185 157 3 months 114 66 202 198 4 months 138 89 228 6 months 185 115 9 months 220 160 12 months 259 210 18 months 321
[0113] Referring to Table 5 and
[0114] Further, it was confirmed that fermentation was completed within 3 months and the volatile basic nitrogen content was 198 mg % when the fermentation temperature was 45 C., fermentation was completed within 4 months and the volatile basic nitrogen content was 228 mg % when the fermentation temperature was 40 C., fermentation was completed within 12 months and the volatile basic nitrogen content was 210 mg % when the fermentation temperature was 30 C., and a fermentation period of 18 months or more was required and the volatile basic nitrogen content was 321 mg % when the fermentation temperature was room temperature.
TABLE-US-00006 TABLE 6 Room temper- pH ature 30 C. 40 C. 45 C. 50 C. 55 C. 1 month.sup. 6.65 6.05 5.87 5.56 5.16 5.18 2 months 6.59 6.02 5.55 5.44 3 months 6.48 5.99 5.38 5.39 4 months 6.46 5.82 5.22 6 months 6.44 5.77 9 months 6.32 5.55 12 months 6.21 5.33 18 months 6.08
[0115] Referring to Table 6 and
[0116] Further, it was confirmed that fermentation was completed within 3 months and the pH was 5.39 mg % when the fermentation temperature was 45 C., fermentation was completed within 4 months and the pH was 5.22 when the fermentation temperature was 40 C., fermentation was completed within 12 months and the pH was 5.33% when the fermentation temperature was 30 C., and a fermentation period of 18 months or more was required and the pH was 6.08 when the fermentation temperature was room temperature.
[0117] Meanwhile, when the pH of the fish sauce is more than 5.8, a problem in that precipitates in the form of gallstones may be formed during distribution and storage processes was confirmed. Accordingly, it is an important technical task to make the pH of the fish sauce below 5.8. The method of manufacturing the fish sauce according to the present invention has a merit in that a fish sauce having a pH of less than 5.8 is manufactured without adding a separate additive.
[0118] That is, from Experimental Example 2, quality indicators including the total nitrogen content, the amino nitrogen content, the histamine content, the volatile basic nitrogen (VBN) content, and the pH of the obtained fish sauces were checked. As a result, it was confirmed that the fermentation temperature was preferably 45 to 55 C. during the fermentation step.
Experimental Example 3: Analysis of Amino Acid Ingredient
[0119] Example 3 and Comparative Example 1 were prepared to perform the analysis of free amino acids, and the results are shown in the following Table 7.
[0120] The analysis of free amino acids was performed using an HPLC system.
TABLE-US-00007 TABLE 7 Compar- Compar- ative ative Exam- Exam- Exam- Exam- ple 1 ple 1 ple 3 ple 3 Type Amino acid (g/ml) Ratio (g/ml) Ratio Sweet- Serine 136.54 2.87% 113.43 2.02% tasting Threonine 140.57 2.96% 94.84 1.69% series Glycine 575.55 12.11% 828.89 14.78% Proline 110.5 2.32% 99.11 1.77% Leucine 400.48 8.42% 385.93 6.88% Alinine 493.3 10.38% 648.95 11.58% Sum 1856.94 39.06% 2171.15 38.73% Umami- Glutamic acid 744.93 15.67% 999.87 17.83% tasting Aspartic acid 224.68 4.73% 223.98 4.00% series Sum 969.61 20.39% 1223.85 21.83% Bitter- Valine 232.41 4.89% 257.19 4.59% tasting Isoleucine 206.39 4.34% 201.57 3.60% series Methionine 196.78 4.14% 220.03 3.92% and Phenylalanine 198.43 4.17% 207.28 3.70% others Tyrosine 53.19 1.12% 33.37 0.60% Lysine 497.47 10.46% 488.64 8.72% Arginine 138.71 2.92% 27.45 0.49% Histidine 259.79 5.46% 285.61 5.09% Tryptophan 144.5 3.04% 490.16 8.74% Sum 1927.67 40.55% 2211.3 39.44% Total 4754.22 100% 5606.3 100% sum
[0121] As shown in Table 7, the content of tryptophan was found to be 490.16 (8.74%) and 144.5 (3.04%) in Example 3 and in Comparative Example 1, respectively. Therefore, it could be confirmed that the fish sauce manufactured using the method of manufacturing the fish sauce according to the present invention had significantly improved antioxidant activity.
[0122] Further, referring to Table 7, in Example 3, it was confirmed that the content of sweet-tasting amino acids was 2171.15 (38.73%), the content of umami-tasting amino acids was 1223.85 (21.83%), and the content of bitter-tasting amino acids was 2211.3 (39.44%). In the case of Comparative Example 1, it was confirmed that the content of sweet-tasting amino acids was 1856.94 (39.06%), the content of umami-tasting amino acids was 969.61 (20.39%), and the content of bitter-tasting amino acids was 1927.67 (40.55%).
[0123] That is, in the case of the fish sauce manufactured using the method of manufacturing the fish sauce according to the present invention, the total content of free amino acids was greatly increased, the content ratio of the sweet-tasting amino acids and the content ratio of the umami-tasting amino acids were increased, and the content ratio of the bitter-tasting amino acids was reduced compared to the fish sauce of Comparative Example 1. Accordingly, it could be confirmed that an effect of improving the taste was ensured due to the interaction of tastes.
Experimental Example 4: Analysis of Salt Content
[0124] Example 3 and Comparative Example 1 were prepared to analyze a salt content using a salometer, and the results are shown in the following Table 8.
TABLE-US-00008 TABLE 8 Comparative Example 1 Example 3 Salinity (%) 23% 8%
[0125] As shown in Table 8, it was confirmed that the salinity was 8% in Example 3 and 23% in Comparative Example 1.
[0126] That is, in the fish sauce manufactured using the method of manufacturing the fish sauce according to the present invention, the salt content is drastically smaller than that of the fish sauce of the Comparative Example. Accordingly, it is possible to provide fish sauce having an improved health benefit.
Experimental Example 5: Comparison of Histamine Contents
[0127] Comparative Examples 1 to 4 and Example 3 were prepared to analyze the content of histamine, and the results are shown in the following Table 9.
TABLE-US-00009 TABLE 9 Compar- Compar- Compar- Compar- ative ative ative ative Exam- Exam- Exam- Exam- Exam- ple 1 ple 2 ple 3 ple 4 ple 3 Histamine 520 256 606 579 12 (PPM)
[0128] As shown in Table 9, the content of histamine was analyzed to be 520 ppm in Comparative Example 1, 256 ppm in Comparative Example 2, 606 ppm in Comparative Example 3, 579 ppm in Comparative Example 4, and 12 ppm in Example 3.
[0129] That is, in the fish sauce manufactured using the method of manufacturing the fish sauce according to the present invention, the content of histamine is drastically lower than that of the Comparative Examples. Accordingly, it is possible to provide a high-quality fish sauce having an improved health benefit.
Experimental Example 6: Analysis of Total Nitrogen Content
[0130] Comparative Examples 1 to 4 and Example 3 were prepared to analyze the total nitrogen content, and the results are shown in the following Table 10.
TABLE-US-00010 TABLE 10 Compar- Compar- Compar- Compar- ative ative ative ative Exam- Exam- Exam- Exam- Exam- ple 1 ple 2 ple 3 ple 4 ple 3 Total nitrogen 1.7 0.6 1.2 1.6 2.8 (TN, %)
[0131] As shown in Table 10, the total nitrogen content was analyzed to be 1.7% in Comparative Example 1, 0.6% in Comparative Example 2, 1.2% in Comparative Example 3, 1.6% in Comparative Example 4, and 2.8% in Example 3. That is, in the fish sauce manufactured using the method of manufacturing the fish sauce according to the present invention, the total nitrogen content is higher than that of the Comparative Examples. Accordingly, it is possible to provide a high-quality fish sauce.
Experimental Example 7: Sensory Test
[0132] To evaluate the sensory preference for the fish sauce of Example 3 and the fish sauce of Comparative Example 1, the sensory test was performed, and the results are shown in the following Table 11.
[0133] Further, fresh leek kimchi, manufactured using the fish sauce of Example 3 and the fish sauce of Comparative Example 1, was subjected to the sensory test, and the results are shown in the following Table 12.
[0134] As evaluation items, overall preference, sweet taste, salty taste, umami taste, fishy taste, fishy odor, bitterness, and the harmony of tastes were used. The sensory test was conducted on a panel of 30 target consumers who actually used the product.
TABLE-US-00011 TABLE 11 Overall Sweet Salty Umami Fishy Fishy Bitter Harmony preference taste taste taste taste odor taste of tastes Comparative 5.0 4.8 4.2 4.8 4.4 4.0 3.5 3.8 Example 1 Example 3 6.2 6.0 5.8 6.3 2.3 2.2 2 5.8
TABLE-US-00012 TABLE 12 Overall Sweet Salty Umami Fishy Fishy Bitter Harmony preference taste taste taste taste odor taste of tastes Comparative 4.8 4.2 4.2 5.0 4.2 3.8 3.5 4.0 Example 1 Example 3 6.3 5.8 5.8 6.2 2.2 2.4 2 6.0
[0135] As a result, as shown in Tables 11 and 12, in the fish sauce manufactured using the method of manufacturing the fish sauce according to the present invention, the overall preference and the harmony of tastes were found to be excellent compared to those of the fish sauce of the Comparative Example.
[0136] In particular, the content of tryptophan, which is a bitter-tasting amino acid, was about 3.04% based on the total weight of the amino acids in the fish sauce of the Comparative Example. However, even though the content of tryptophan was high, specifically, about 8.74% based on the total weight of the amino acids in the fish sauce manufactured using the method of manufacturing the fish sauce according to the present invention, it could be confirmed that consumers felt weaker bitterness in the fish sauce evaluation and fresh leek kimchi evaluation.
[0137] Further, in the case of the fish sauce manufactured using the method of manufacturing the fish sauce according to the present invention, it could be seen that consumers did not strongly sense a fishy taste or a fishy odor, which have been identified as a major disadvantage of conventional fish sauces, compared to the Comparative Example.
Experimental Example 8: Analysis of Nine Major Nutritional Ingredients
[0138] Comparative Examples 2 to 4 and Example 3 were prepared to analyze major nutritional ingredients, and the results are shown in the following Table 13.
TABLE-US-00013 TABLE 13 Compar- Compar- Compar- ative ative ative Exam- Exam- Exam- Exam- ple 2 ple 3 ple 4 ple 3 Calories (kcal/100 ml) 31 38.2 61 127.4 Carbohydrates (g/100 ml) 1.6 1.8 2.9 9.7 Sugars (g/100 ml) 0 0 0 2.9 Proteins (g/100 ml) 5.7 7.3 11.9 22.1 Fats (g/100 ml) 0.2 0.2 0.2 0 Saturated fats (g/100 ml) 0 0 0 0 Trans fats (g/100 ml) 0 0 0 0 Cholesterol (mg/100 ml) 0 0 0 0
[0139] As shown in Table 13, it was confirmed that, in Example 3, the calories and the amounts of carbohydrates, sugars, and protein ingredients were significantly increased but the amount of the fat ingredient was reduced compared to those of Comparative Examples 2 to 4. That is, in the fish sauce manufactured using the method of manufacturing the fish sauce according to the present invention, the calories and the amounts of carbohydrates, sugars, and protein ingredients were increased but the amount of the fat ingredient was reduced compared to those of the Comparative Examples. Accordingly, it is possible to provide a high-quality fish sauce.
Experimental Example 9: Analysis of Antioxidant Activity
[0140] A DPPH test method was performed in order to confirm the antioxidant activity of Comparative Example 1 and Example 3, and the results are shown in
[0141] The DPPH test method is a method for evaluating antioxidant activity based on a change in color when purple diphenyl picrylhydrazyl (a free radical) reacts with an antioxidant agent to be converted into diphenyl picrylhydrazine (a nonradical) having a light yellow color. The absorbance value (OD) was obtained at 517 nm, which is a maximum absorption wavelength of a purple color, and the antioxidant activities of L-ascorbic acid and Comparative Examples 1 and 3 were evaluated.
[0142] As shown in
[0143] Accordingly, it was confirmed that the fish sauce manufactured using the method of manufacturing the fish sauce according to the present invention had antioxidant activity about two times higher than that of Comparative Example 1.
Experimental Example 10: Analysis of Microbial Contamination
[0144] Comparative Example 1 and Example 3 were prepared to measure the microbial contamination of general bacteria, and the results are shown in
[0145] For the purpose of the analysis of microbial contamination, Comparative Example 1 and Example 3 were exposed to room temperature for 48 hours, diluted tenfold, inoculated into a 3M Petrifilm medium, and incubated at 351 C. for 48 hours to thus measure microbial contamination.
[0146] As shown in
[0147] Accordingly, when Comparative Example 1 is stored at room temperature, it is expected that the microbial contamination thereof shows a similar tendency to the measured value for commercial fish sauce, specifically 27 to 190 cfu/mL. When Example 3 is stored at room temperature, it is expected that contaminating bacteria are not detected.
[0148] As described above, in the method of manufacturing the fish sauce according to the present invention, fish/shellfish raw materials may be agitated and then fermented, and only a small amount of salt may be added thereto, thus manufacturing the fish sauce. Accordingly, a fermentation period is drastically shortened, the fish sauce has a low content of salt, and antioxidant activity is ensured, thereby improving a health benefit.
[0149] Moreover, since a fermentation process is completed within a short period, it is possible to minimize the content of histamine generated during the fermentation process. Further, the total content of free amino acids is greatly increased, and sweet-tasting amino acids, umami-tasting amino acids, and bitter-tasting amino acids are included at an optimal ratio. Accordingly, even when the content of tryptophan, which is known as one of the bitter-tasting amino acids, is greatly increased, the taste of the fish sauce is improved due to the interaction of tastes.
[0150] As described above, the present invention has been illustrated and described with reference to preferred embodiments. However, the present invention is not limited to the above-described embodiments, and various changes and modifications may be made by those skilled in the art without departing from the spirit of the present invention.
INDUSTRIAL APPLICABILITY
[0151] According to a fish sauce and a method of manufacturing a fish sauce according to the present invention, antioxidant activity is ensured, and the fish sauce has minimized content of histamine, which is a biogenic amine, whereby it is possible to use the fish sauce as a food with improved health functionality.