KR20250011008A - Fish sauce using catfish and method of manufacturing thereof - Google Patents

Abstract

The present invention relates to soy sauce using catfish and a method for producing the same, and discloses a method for producing soy sauce using catfish, comprising the steps of: (a) mixing catfish, sea salt, an enzyme, and water to produce a mixture; (b) heating the mixture to 40 to 60°C and stirring for 40 to 72 hours to perform enzymatic decomposition; (c) adding diatomaceous earth to the enzymatically decomposed mixture, stirring and concentrating at 20 to 40°C to concentrate the mixture to 25 brix or higher; (d) filtering the concentrate with a filter press having a pore size of 1 to 5 μm; and (e) heating the filtrate at 80 to 95°C for 20 to 50 minutes. The present invention can shorten the period required for maturing fish sauce by a specific enzyme treatment compared to a conventional fish sauce manufacturing method, can increase the total nitrogen (TN) content in fish sauce, can prevent natural deterioration by enzymes by including an enzyme inactivation step by high temperature, and can provide fish sauce using catfish and a manufacturing method thereof having an improved taste as a result of a sensory evaluation by reducing the fishy odor of catfish.

Description

Fish sauce using catfish and method of manufacturing thereof {Fish sauce using catfish and method of manufacturing thereof}

The present invention relates to soy sauce using catfish and a method for producing the same, and more specifically, to soy sauce using fermented and aged catfish decomposed by an enzyme and a method for producing the same.

Soy sauce is a type of natural liquid seasoning made by adding salt to seafood and maturing it for a period of at least 6 months and up to 2 years. It can be used to season food or as a dipping sauce. It is known to have a unique flavor and aroma compared to regular soy sauce made mainly from soybeans, as well as lower salt content than regular soy sauce.

Catfish ( Silurus asotus ), along with carp and crucian carp, are representative freshwater fish species in Korea. They have a plump head that tapers from top to bottom and then flattens laterally. Their mouths are large and their eyes are relatively small. They have a pair of whiskers on their upper and lower jaws, which are long like those of a cat, and are called 'catfish' in English. Catfish live in places with gentle currents, such as the middle and lower reaches of rivers, lakes, swamps, and mudflats, and they like shady places, such as crevices in rocks with lots of aquatic plants. They are known to feed on shrimp, earthworms, fish, aquatic insects, tadpoles, and frogs. Catfish are also rich in protein, fat, vitamins, calcium, and magnesium, and are popular as ingredients in spicy stews and steamed dishes. They are known to be effective for diabetes and anemia.

Meanwhile, Korean Patent No. 10-2379381 discloses soy sauce using mackerel and mackerel and a method for manufacturing the same, and Korean Patent No. 10-1054929 discloses a method for manufacturing soy sauce using aged anchovies and soy sauce using aged anchovies. However, the conventional soy sauce manufacturing method has a problem in that the manufacturing cost increases due to the long aging period, and processed foods such as soy sauce and sauce using catfish have not yet been disclosed.

The present invention has been made to solve the above problems, and aims to provide soy sauce using catfish that can be aged in a short period of time by enzymatic decomposition of catfish and has excellent organoleptic properties, and a method for producing the same.

In order to solve the above problems, the present invention provides a method for producing soy sauce using catfish, comprising the steps of: (a) mixing catfish, sea salt, an enzyme, and water to produce a mixture; (b) heating the mixture to 40 to 60°C and stirring for 40 to 72 hours to perform enzymatic decomposition; (c) adding diatomaceous earth to the enzymatically decomposed mixture, stirring and concentrating at 20 to 40°C to concentrate the mixture to 25 brix or higher; (d) filtering the concentrate with a filter press having a pore size of 1 to 5 μm; and (e) heating the filtrate at 80 to 95°C for 20 to 50 minutes.

In addition, a method is provided, characterized in that the enzyme is alkaline protease or leucine aminopeptidase.

In addition, a method is provided, characterized in that the content ratio of the mixture in the step (a) is 10 to 40 parts by weight of the catfish, 10 to 30 parts by weight of the sea salt, 0.001 to 5 parts by weight of the enzyme, and 40 to 70 parts by weight of the water.

In order to solve the above other problems, the present invention provides soy sauce using catfish manufactured by the above manufacturing method.

The present invention can provide a fish sauce using catfish and a method for manufacturing the same, which can shorten the period required for maturing fish sauce compared to conventional fish sauce manufacturing methods by being decomposed by a specific enzyme, can increase the total nitrogen (TN) content in fish sauce, can prevent natural deterioration by the enzyme by including an enzyme inactivation step by high temperature, and has a reduced fishy odor of catfish, resulting in an improved taste as determined by a sensory evaluation.

Figure 1 is an overall process diagram showing a method for manufacturing soy sauce using catfish according to an embodiment of the present invention.

Hereinafter, the present invention will be described in detail through examples. Prior to this, the terms or words used in this specification and claims should not be interpreted as limited to their usual or dictionary meanings, and should be interpreted as meanings and concepts that conform to the technical idea of the present invention based on the principle that the inventor can appropriately define the concept of the term in order to explain his or her own invention in the best way. Therefore, the configuration of the embodiments described in this specification is only the most preferred embodiment of the present invention and does not represent all of the technical idea of the present invention, so it should be understood that there may be various equivalents and modified examples that can replace them at the time of filing this application. In addition, throughout the specification, when a part is said to "include" a certain component, this does not mean that other components are excluded, but that other components can be further included, unless specifically stated otherwise.

The present inventors faced the problem of having to age for 1 to 2 years in the production of anchovy soy sauce and the fact that there was no soy sauce using domestic freshwater native fish, and as a result of extensive research to solve these problems, they discovered that by decomposing catfish with a specific enzyme in the production of soy sauce, the period required for the ageing of soy sauce can be significantly shortened to 2 to 3 days, the total nitrogen content related to the quality of soy sauce can be increased, and the fishy odor of catfish can be removed, thereby improving the taste, leading to the present invention.

Accordingly, the present invention discloses a method for manufacturing soy sauce using catfish, comprising the steps of: (a) mixing catfish, sea salt, enzymes, and water to manufacture a mixture; (b) heating the mixture to 40 to 60° C. and stirring for 40 to 72 hours to perform enzymatic decomposition; (c) adding diatomaceous earth to the enzymatically decomposed mixture, stirring and concentrating at 20 to 40° C., and concentrating to 25 brix or higher; (d) filtering the concentrate with a filter press having a pore size of 1 to 5 μm; and (e) heating the filtrate at 80 to 95° C. for 20 to 50 minutes.

In the present invention, the step (a) is a step of mixing raw materials, and the method of obtaining the catfish is not particularly limited, but raw or frozen catfish obtained from a catfish farm can be used, and preferably, the catfish itself without removing the entrails can be used in terms of improving the unique flavor.

The above sea salt prevents the catfish from rotting and provides the appropriate salinity for maturation.

The above enzyme may be any enzyme that can hydrolyze the protein of the catfish to produce an amino acid or polypeptide that determines the degree of maturation and taste of the soy sauce, and the type thereof is not particularly limited. However, in terms of shortening the maturation period and improving taste quality, alkaline protease or leucine aminopeptidase is preferably used, and commercial examples of each may be FoodPro® Alkaline Protease and Prozyme 2000P.

In the present invention, the mixture can be manufactured by mixing 10 to 40 parts by weight of the catfish, 10 to 30 parts by weight of the sea salt, 0.001 to 5 parts by weight of the enzyme, and 40 to 70 parts by weight of water, and from the viewpoint of increasing the total nitrogen (TN) content in the fish sauce and maximizing the taste, the mixture can be manufactured by mixing 15 to 35 parts by weight of the catfish, 12 to 25 parts by weight of the sea salt, 0.005 to 3 parts by weight of the enzyme, and 45 to 65 parts by weight of water, and more preferably, the mixture can be manufactured by mixing 20 to 30 parts by weight of the catfish, 13 to 18 parts by weight of the sea salt, 0.01 to 1 part by weight of the enzyme, and 50 to 60 parts by weight of water.

In addition, in the present invention, the enzymes may be used together with alkaline protease and leucine aminopeptidase, and in terms of shortening the fermentation period of fish sauce and improving the total nitrogen content, the weight ratio of the alkaline protease and leucine aminopeptidase is preferably 1 to 10:1, and more preferably, the weight ratio of the alkaline protease and leucine aminopeptidase may be 1 to 4:1.

It can be confirmed through the experimental examples described below that the total nitrogen content and amino nitrogen content of the soy sauce made with catfish according to the present invention are improved by adding the enzyme at the above weight ratio.

In the present invention, the step (b) is a step of hydrolyzing the mixture with the enzyme. In order to improve the efficiency of hydrolysis by the enzyme, the mixture may be heated to 40 to 60°C and stirred at 40 to 70 rpm for 40 to 72 hours to perform the enzymatic decomposition. Considering the optimal activity of the enzyme, it is preferable to heat the mixture to 50 to 55°C and stir at 45 to 65 rpm for 60 to 72 hours to perform the enzymatic decomposition.

In the present invention, the step (c) is a step for decolorization and concentration, in which 0.1 to 1.0 parts by weight, preferably 0.3 to 0.5 parts by weight, of diatomaceous earth is added to the mixture in which the enzymatic decomposition is complete, and the mixture is stirred and concentrated at 20 to 40°C until the concentration becomes 25 brix or higher, preferably until the concentration becomes 25 to 40 brix.

If the concentration of the available solids of the above concentrate is less than 25 brix, it is difficult to obtain the effect of improving the flavor of the soy sauce using catfish manufactured by the above method, and if the concentration exceeds 40 brix, there is a problem that it is not economical because the effect of improving the flavor is minimal compared to the time required for the concentration step.

In the present invention, the step (d) is a step for filtration, and a filtration device may be used to remove the solid portion of the concentrate. Any filtration device known in the art may be used, and the type thereof is not limited, but preferably, a filter press may be used.

The above filter press is a pressurized filtering device capable of separating solids and liquids, and in order to efficiently remove the solid portion in the concentrate, it is preferable that the pores of the filter plate used in the filter press be 1 to 5 μm.

In the present invention, the step (e) is a step for sterilization and enzyme deactivation, and the filtrate can be heated at 80 to 95°C for 20 to 50 minutes, and preferably, can be heated at 88 to 92°C for 30 minutes.

The soy sauce using catfish manufactured by the method according to the present invention can significantly shorten the maturation period through enzymatic decomposition of the catfish, and in particular, while conventional anchovy soy sauce takes 1 to 2 years to mature, the soy sauce using catfish according to the present invention has a total nitrogen content, amino nitrogen content, and degree of hydrolysis similar to or higher than conventional soy sauce even after maturation for 2 to 3 days, and by including the fermented and aged catfish, it was confirmed to have a richer flavor than general soy sauce made from soybeans and anchovy soy sauce made from anchovies.

In addition, when producing soy sauce using catfish using a conventional soy sauce manufacturing method requiring long-term maturation, trimethylamine oxide is decomposed into trimethylamine by microorganisms or autoenzymes in the catfish, which causes a fishy smell. However, the method according to the present invention can minimize the action of the microorganisms or autoenzymes by conducting enzymatic decomposition at a relatively high temperature, and can produce soy sauce using catfish with significantly reduced fishy smell by including a sterilization step and an enzyme inactivation step due to high temperature.

Hereinafter, the present invention will be described in more detail with specific examples.

Example 1

In-grained catfish, sea salt, water, FoodPro® Alkaline Protease, and Prozyme 2000P were mixed in the weight ratio shown in Table 1 below to prepare a mixture, which was heated to 55°C and stirred at 50 rpm to perform enzymatic degradation for 72 hours. After the enzymatic degradation was completed, 0.3 parts by weight of diatomaceous earth was added to the mixture to decolorize it, and it was concentrated in a concentrator at 40°C until the temperature reached 25 brix or higher to remove precipitated salts, and the concentrate was filtered through a filter press having a pore size of 1 to 5 μm, sterilized at 90°C for 30 minutes, and cooled again to filter out coagulated impurities to prepare soy sauce using catfish. The above process is schematically shown in Fig. 1.

division Content (weight parts) catfish 25 Sea salt 16.7 FoodPro Alkaline Protease 0.04 Prozyme 2000P ((Prozyme 2000P)) 0.01 water 58.28 Diatomaceous earth 0.3

Example 2

Soy sauce was manufactured in the same manner as in Example 1, except that the content of Prozyme 2000P was added in an amount of 0.004 parts by weight.

Comparative example

Soy sauce was prepared in the same manner as in Example 1, except that water was used instead of FoodPro alkaline protease and Prozyme 2000P.

Experimental Example 1: Sensory Evaluation

A sensory evaluation was conducted on the soy sauce using catfish manufactured according to Example 1 of the present invention using the following method. In addition, a sensory evaluation was conducted on soy sauce made from soybeans and anchovy soy sauce available on the market as a control group, and the results are shown in Table 2 below.

[Sensory evaluation method]

Regarding the soy sauce made with catfish, 139 consumers with the same age distribution as in Table 3 below were asked questions on five items: color, flavor (taste), smell, texture, and overall preference, using a 5-point scale.

division color Flavor (taste) smell Texture Comprehensive symbol Example 1 3.86 3.87 3.83 3.86 3.91 Soy sauce (soybean) 3.18 3.23 3.46 3.33 3.83 Anchovy soy sauce 3.66 3.69 3.37 3.91 3.86

division Response (name) gender male 57 female 82 Age group 10s 6 20s 9 30s 12 40s 32 Over 50 80 Investigators 139

Referring to Table 2, the soy sauce using catfish manufactured according to the embodiment of the present invention shows a comprehensive preference score of 3.91, which is higher than the comprehensive preference scores of the soy sauce (soybean) and anchovy soy sauce as control groups. It can also be confirmed that the soy sauce using catfish manufactured according to the embodiment shows a higher score than the control group in terms of color, flavor (taste), and smell.

Experimental Example 2: Measurement of total nitrogen (TN) content, amino nitrogen (AN) content, and degree of hydrolysis

The total nitrogen (TN) content, amino-type nitrogen (AN) content, and degree of hydrolysis according to each of the soy sauce using catfish manufactured according to Examples 1 and 2 of the present invention, the soy sauce manufactured according to Comparative Examples, and the soy sauce made from anchovy purchased on the market (control group) were measured according to the following measurement methods, and the results are shown in Table 4 below.

[measurement method]

(1) Method for measuring total nitrogen (TN) content

Total nitrogen content was measured by Kjeldahl quantitative analysis. 1 g of each soy sauce sample was placed in a decomposition flask, 7 to 8 g of a decomposition accelerator was added, and 12 mL of concentrated sulfuric acid was slowly added and mixed. The mixture was initially heated slowly to prevent foaming, and when no foaming occurred, it was heated strongly until the liquid became transparent and decomposed.

Take 25 to 75 mL of boric acid solution in a 300 mL Erlenmeyer flask, add 2 to 3 drops of an indicator, prepare a distillation apparatus by supporting it so that the end of the tube of the condenser is immersed in the boric acid solution, and then add 200 mL of distilled water and 2 to 3 zinc particles to the cooled decomposition solution, add 50 mL of NaOH, immediately connect it to the distillation apparatus, and gradually heat and distill, but distill until the amount of the decomposition solution is reduced to 2/3.

The distilled liquid was titrated with 0.1 N HCl, and the total nitrogen content was measured by converting the mL of 0.1 N HCl consumed when it began to turn reddish brown near the end point into the following mathematical formula 1.

[Mathematical Formula 1]

(2) Method for measuring amino nitrogen (AN) content

Amino nitrogen content was measured by the Formol method. 1 g of the sample was placed in a beaker, 50 mL of distilled water was added, and the mixture was shaken and mixed for 240 seconds to sufficiently dissolve it, then titrated to pH 8.4 with 0.1 N NaOH solution. 20 mL of neutral formalin was added, shaken and mixed for 20 seconds, and then neutralized and titrated again with 0.1 N NaOH solution to pH 8.4. The consumption (mL) of 0.1 N NaOH used in the titration was converted to the following mathematical formula 2 to measure the amino nitrogen content.

[Mathematical formula 2]

F: Titer of 0.1 N NaOH solution

(3) Measurement of degree of hydrolysis

The degree of hydrolysis was measured using the total nitrogen (TN) content and amino nitrogen (AN) content according to the following mathematical formula 3.

[Mathematical Formula 3]

division TN(%N) AN(mg%) Degree of hydrolysis (%) Example 1 1.2 680 57 Example 2 1.10 615 56 Comparative example 0.93 401 43 Control group 1.0 498 50

Referring to Table 4, it was confirmed that the soy sauce using catfish manufactured according to Examples 1 and 2 of the present invention had improved total nitrogen (TN) and amino nitrogen (AN) contents compared to the comparative example that did not use enzymes, and that the soy sauce using catfish manufactured according to Examples 1 and 2 contained higher contents of TN and AN compared to the control group.

In addition, it was confirmed that the soy sauce using catfish manufactured according to Examples 1 and 2 had a higher degree of hydrolysis compared to the comparative example and the control group, and among them, the soy sauce using catfish manufactured according to Example 1 showed the highest degree of hydrolysis.

Through the results as described above, the present invention can significantly shorten the period required for fermentation of soy sauce from 1 to 2 years to 2 to 3 days by including an enzyme treatment step, and can provide soy sauce using catfish with improved taste and flavor compared to soy sauce and anchovy soy sauce made from conventional soybeans.

The preferred embodiments of the present invention have been described in detail above. The description of the present invention is for illustrative purposes, and those skilled in the art to which the present invention pertains will understand that the present invention can be easily modified into other specific forms without changing the technical idea or essential features of the present invention.

Therefore, the scope of the present invention is indicated by the claims described below rather than the detailed description described above, and all changes or modifications derived from the meaning, scope, and equivalent concepts of the claims should be interpreted as being included in the scope of the present invention.

Claims (4)

(a) a step of preparing a mixture by mixing catfish, sea salt, enzyme and water;
(b) a step of heating the mixture to 40 to 60°C and stirring for 40 to 72 hours to perform enzymatic decomposition;
(c) a step of adding diatomaceous earth to the enzyme-decomposed mixture, stirring and concentrating at 20 to 40°C, and concentrating to 25 brix or higher;
(d) a step of filtering the concentrate using a filter press having a pore size of 1 to 5 μm; and
(e) a step of heating the filtrate at 80 to 95°C for 20 to 50 minutes;
A method for manufacturing soy sauce using catfish containing . In the first paragraph,
A method characterized in that the enzyme is alkaline protease or leucine aminopeptidase. In the first paragraph,
A method characterized in that the content ratio of the mixture in the step (a) is 10 to 40 parts by weight of the catfish, 10 to 30 parts by weight of the sea salt, 0.001 to 5 parts by weight of the enzyme, and 40 to 70 parts by weight of the water. Fish sauce using catfish manufactured by a manufacturing method according to any one of claims 1 to 3.