PRODUCTION OF LOW SALT ANCHOVY SAUCE MIXED WITH NATURAL OXIDANT

• Main Authors: KWON, O CHEON, SUNG, NAK JU, SHIN, JEONG HYE
• Format: Patent
• Language: English; Korean
• Published: 29.03.2003
• Edition: 7
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

PURPOSE: Provided is a method for manufacturing salt-fermented anchovy sauce(myeolchi chot, Korean native name) inhibiting the formation of N-nitrosamine as a carcinogenic substance and the level of cholesterol by adding an ethanol extract of beans and herbs containing a number of natural oxidants. Therefore, the product has low salinity, increased palatability by reducing foul odor and a fishy smell and enhanced stability and preservability. CONSTITUTION: Subsidiary ingredients containing 3.0 to 10.0% by weight of salt, 5.0 to 7.0% by weight of sorbitol, 0.01 to 1% by weight of lactic acid and 0.5 to 10% by weight of a natural oxidant are mixed with 100% by weight of fresh anchovies as a main ingredient. The oxidant is obtained by drying beans such as soybean and semen glycine to a moisture content of 5% or less, grinding and extracting in ethanol, or extracting herbs such as lemon balm, peppermint and mentha spicata.