속성 까나리액젓의 제조 및 품질 평가

Processing of the Rapid Fermented Sauce using Northern Sand Lance and Quality Evaluation

  • Jeong Yong-Jin (Div. of Food Beverage & Culinary Arts, Yeungnam College of Science & Technology) ;
  • Seo Ji-Hyung (Dept. of Food Science and Technology, Keimyung University) ;
  • Park Nan-Young (Keimyung Foodex Co. Ltd.)
  • 발행 : 2005.02.01

초록

Thermoase를 이용하여 속성 까나리액젓 생산 가능성에 대해 조사한 결과, 속성 까나리 액젓의 발효조건으로 thermoase $0.2\%$ 첨가, 발효온도 $60^{\circ}C$ 및 발효시간 9시간으로 설정되었다. 설정된 발효조건에서 생산된 속성 까나리 액젓은 시판 액젓 제품에 비해 밝은 갈색을 나타내었다. 또한 일부 시판 액젓에 비해 속성 까나리 액젓은 총 질소, 아미노태 질소 및 총 유리아미노산 함량이 다소 낮았으나, 감미성 아미노산 비율이 높았다. Thermoase를 이용한 까나리 액젓은 발효시간이 짧고 염장처리 된 까나리를 이용할 수 있다는 측면에서 활용 가능성이 클 것으로 기대된다.

To develop the rapid processing of northern sand lance sauce by thermoase, the rapid fermentation conditions and quality of fermented sauce were investigated gated The recommendable condition of rapid fermentation were determined as follows: thermoase concentration, fermentation time and fermentation temperature were $0.2\%$, 9hr and $60^{\circ}C$, respectively. The northern sand lance sauce fermented rapidly showed light brown color. The sweet amino acids were higher in the rapid fermented-sauce than commercal fermented sauce although the content of total nitrogen, amino nitrogen and total amino acids were low in it. Hereafter we suppose that the rapid fermented sauce by thermoase will be wide usable because it can use the salted northern sand lance in short time.

키워드

참고문헌

  1. Kim, W.J., Kim, S.M. and Lee, S.K.(2002) Quality characteristics of the accelerate-fermented northern sand lance, Ammodytes personatus sauce. J Kor. Fish Soc., 35, 709-714
  2. Lee, D.S., Suh, E.S. and Lee, K.H.(1996) Processing and packaging of anchovy sauce. J Kor. Soc. Food Sci. Nutr., 25, 1087-1093
  3. Kim, Y.M., Koo, J.G., Lee, Y.C. and Kim, D.S.(1990) Study on the use of sardine meal koji and autolysates from sardine meat in rapid processing of sardine sauce. Bull Kor. Fish Soc., 23, 167-177
  4. Kim, H., Lee, J.S. and Cha, Y.J.(2002) Processing of functional enzyme-hycolyzed sauce from anchovy sauce and soy sauce processing by-products. J Kor. Soc. Food Sci. Nutr., 31, 653-657 https://doi.org/10.3746/jkfn.2002.31.4.653
  5. Kim, S.M.(1999) Manufacture of fish hydrolyzate by enzyme. Kor. J Food Sci. Technol., 30, 727-733
  6. Kim, W.J. and Kim, S.M.(2003) The chemical and microbial characteristics of nothern sand lance, Ammodytes personatus sauce manufactured with fermentation accelerating agents. Kor. J Food Sci. Technol., 35, 447-454
  7. Choi, Y.J., Kim, I.S., Cho, Y.J., Seo, D.H., Lee, T.G., Park, Y.B. and Park, J.W. (1999) Peptide properties of rapid salted and fermented anchovy sauce using various proteases. J. Kor. Fish Soc., 32, 488-94
  8. 김영명(1998) 속성발효기술 실용화 단계. 식품저널, 9월 호 p.38-46
  9. Nippon shou kankuzo.(1985) Shou Shiken hou. Sanhosa, p.19-20
  10. 日本醬油研究所.(1985) しょうゆ實驗法, 東京, p.9
  11. AOAC(1990) Official methods of analysis, 15th ed. Association of Official Analytical Chemists. Arlington p.931-932
  12. KFIA(2002) Food industry standard index. Munyoungsa, Seoul, p.442
  13. Oh, K.S.(1995) The comparison and index components in quality of salt-fermented anchovy sauces. Kor. J Food Sci. Technol., 27, 487-494
  14. Cha, Y.J., Kim, E.J. and Joo, D.S.(1994) Studies on the processing of accelerated low salt-fermented anchovy paste by adding koji. J. Kor. Soc. Food Nutr., 23, 348-352
  15. Cho, Y.J., Im, Y.S., Lee, K.W., Kim, G.B. and Choi, Y.J.(1999) Quality investigation of commercial northern sand lance, Ammodytes personatus sauces. J. Kor Fish Soc., 32, 612-617
  16. Zapsalis, C. and Beck, R.A.(1985) Food chemistry and nutritional biochemistry. Wilson and Wiley Publisher, New York, p.156-172
  17. Oh, K.S.(1996) Studies on the processing of sterilized salt-fermented anchovy sauces. Kor. J. Food Sci. Technol., 28, 1038-1044
  18. Bae, T.J. and Choi, O.S.(1998) Rapid processing of hydrolyzed sauce using low-usefulness fish and shellfish. Kor. J. Food & Nutr., 11, 402-408
  19. Oh. K.S. (1999) Quality characteristics of salt-fermented anchovy sauce and sandlance sauce. J. Kor. Fish Soc., 32, 252-255
  20. Cho, Y.J., Im, Y.S., Lee, K.W., Kim, G.B. and Choi, Y.J.(1999) Changes of components in salt-fermented northern sand lance, Ammodytes personatus sauce during fermentation. J. Kor. Fish Soc., 32, 693-698