FISH SAUCE HAVING ENHANCED SAFETY AND REDUCED FERMENTATION PERIOD AND PREPARING PROCESS THEREOF

• Main Authors: PARK, SOO HYUN, JEON, BYOUNG OON, NO, JAE MIN, LEE, HO BONG, PARK, WU JIN, JUNG, SUNG UG
• Format: Patent
• Language: English; Korean
• Published: 07.03.2017
• 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

The present invention relates to a fish soy sauce which produces salted seafood by adding salt to fish, crushed fish or enzymatic crushed product of the fish and/or the crushed fish, which are targets to be fermented, adds glycine to the produced salted fish, and is produced by fermenting the same, and to a production method thereof. The fish soy sauce obtained by the production method of the present invention can greatly reduce the content of biogenic amines which are harmful to human bodies, and fermentation time can be greatly shortened when using enzymatic degradation products of fish obtained by using suitable proteolytic enzymes. 본 발명은 발효 대상인 어류, 분쇄 어류 또는 상기 어류 및/또는 분쇄 어류의 효소 분해물에 식염을 첨가하여 젓갈을 제조하고, 제조된 젓갈에 글리신을 첨가한 뒤 이를 발효시켜 제조되는 어간장 및 그 제조 방법에 관한 것이다. 본 발명의 제조 방법에 따라 얻어지는 어간장에는 인체에 해로운 바이오제닉 아민의 함량을 크게 줄일 수 있을 뿐만 아니라, 적절한 단백질 분해 효소를 사용하여 얻어진 어류의 효소 분해물을 사용하는 경우에 발효 시간을 크게 단축할 수 있는 이점을 갖는다.