Method for manufacturing trimethylamine reduced soluble salted fish sauce and soluble salted fish sauce manufactured thereby

Abstract

The present invention comprises: a fish sauce extraction step for extracting fish sauce from salted seafood; a step of providing a filtration device composed of multiple columns arranged in multiple stages for filtering the extracted fish sauce; a step of providing activated carbon and volcanic scoria for filtering the fish sauce; and a filling step of filling the activated carbon and volcanic scoria into the multiple columns arranged in multiple stages. The present invention provides a method for producing fish sauce with reduced trimethylamine, comprising a filtration step of passing the extracted fish sauce through columns each filled with activated carbon and volcanic scoria, and a filling step of filling the activated carbon and volcanic scoria into a plurality of columns configured in multiple stages, wherein the activated carbon and volcanic scoria with the largest particle size are filled into the upper column and the particles are filled into the lower columns in order of decreasing particle size, wherein the filtration device configured in multiple stages has one or more columns among the plurality of columns forming a single stage, and the extracted fish sauce is filtered multiple times from the upper column to the lower column, and wherein the trimethylamine content contained in the fish sauce that has undergone the filtration step is lower than the trimethylamine content contained in the fish sauce before filtration.

Description

Technology Field

[0001] The present invention relates to a method for producing fish sauce with reduced trimethylamine content and fish sauce produced thereby. Background Technology

[0002] Jeotgal is a general term for food made by salting fish flesh, roe, intestines, etc.

[0003] Since Korea faces the sea on three sides and was abundant in various seafood, a wide variety of salted seafood products were developed early on. Salted seafood is a side dish for the dinner table, and there are many types, including salted shrimp, clams, conch, krill, anchovies, squid, surf clams, anchovies, salmon roe, pollack roe, small oysters, yellow croaker, cod roe, and swimming crabs.

[0004] These ingredients are purchased in season, placed in jars, and layered with salt to completely cover them before being tightly sealed and fermented. Salted shrimp, salted anchovies, and salted yellow croaker (including the so-called *Hwangsegi* salted croaker) are mainly used when making kimchi, while the rest are mixed with seasoning and served as side dishes for rice. Among them, spicy salted young oysters and salty salted swimming crabs are famous specialties.

[0005] In addition to this, there were many special types of fermented seafood, such as Eoyukjang, made by mixing meat, fish, and shellfish and adding soy sauce, salt, and ginger; Jumaegeobeop, made by slicing fish and fermenting it with salt, noodle scraps, green onions, and alcohol; and Bap-sikhae (or Gajami-sikhae), made by mixing Japanese flounder with millet rice, malted barley, red pepper powder, and salt. Bap-sikhae is still one of the popular types of fermented seafood today, and the unique fermented flavor that develops while the shellfish and rice ferment is a delicacy.

[0006] The Yellow Sea coast near the Taean Peninsula is a renowned production area for fresh oysters, and among them, the fermented oyster paste from Seosan, South Chungcheong Province, is particularly famous. In early autumn, good quality fresh oysters are purchased, cleaned thoroughly, and gently mixed with red chili powder, minced green onions and garlic, and salt. The mixture is then placed in an earthenware jar, sealed tightly, and stored at a temperature below 10°C; it ripens to be edible after about a week. Properly prepared paste does not spoil until the following spring. The salt concentration of fermented seafood is typically around 20–30%, and this concentration decreases during the aging process. The aging period varies by type and region; fermented shrimp paste is aged for 4–5 months at 13–20°C, while fermented squid paste is usually aged for about 2 months at 15°C.

[0007] It is said that salted changran takes 20 days in summer, 50 days in autumn, and 100 days in winter to ripen properly. Salted pollack roe takes about 2 to 3 weeks at 15 to 20 degrees.

[0008] Meanwhile, the consumption of conventional fish sauces, which are most commonly used in Korean food, is gradually decreasing due to their fishy smell, the distinctive odor of salted seafood, and high salt content.

[0009] To address this, Korean Patent No. 10-0840873 provides a technology for removing fishy odors by adding various ingredients, such as Phellinus linteus mushrooms, to fish sauce and processing them. However, this prior art has the problem that it is unlikely to be applied in actual production processes because it involves too many processing steps, is too complex, and increases costs due to the addition of numerous ingredients.

[0010] Furthermore, Korean Registered Patent Publication No. 10-1861849 discloses a technology for removing the fishy odor of fish sauce using activated carbon. However, since it discloses a technology that simply involves placing activated carbon and a citric acid solution into a column and filtering the fish sauce, there is a problem in that the effect of removing the fishy odor, particularly in reducing trimethylamine, which is the causative substance of the fishy odor, is not significant.

[0011] Therefore, there is a need to develop processing and manufacturing methods that effectively remove trimethylamine, which causes the fishy odor in Korean fish sauce, while preserving the unique taste and nutrients of the fish sauce. Prior art literature

[0012] Korean Registered Patent Publication No. 10-0840873 The problem to be solved

[0013] The present invention relates to a method for producing fish sauce with reduced trimethylamine content and fish sauce produced thereby. means of solving the problem

[0014] According to one embodiment of the present invention, a fish sauce extraction step for extracting fish sauce from salted seafood; a step of providing a filtration device composed of a plurality of columns arranged in multiple stages for filtering the extracted fish sauce; a step of providing activated carbon and volcanic scoria for filtering the fish sauce; and a filling step of filling the activated carbon and volcanic scoria into the plurality of columns arranged in multiple stages. The present invention provides a method for producing fish sauce with reduced trimethylamine, comprising a filtration step of passing the extracted fish sauce through columns each filled with activated carbon and volcanic scoria, and a filling step of filling the activated carbon and volcanic scoria into a plurality of columns configured in multiple stages, wherein the activated carbon and volcanic scoria with the largest particle size are filled into the upper column and the particles are filled into the lower columns in order of decreasing particle size, wherein the filtration device configured in multiple stages has one or more columns among the plurality of columns forming a single stage, and the extracted fish sauce is filtered multiple times from the upper column to the lower column, and wherein the trimethylamine content contained in the fish sauce that has undergone the filtration step is lower than the trimethylamine content contained in the fish sauce before filtration.

[0015] The above-mentioned activated carbon is characterized by having a titanium dioxide (TiO2) layer coated on its surface, and the titanium dioxide (TiO2) layer coated on the surface is treated with ultraviolet (UV) light to produce hydroxyl (OH)- It is characterized by being surface-treated to have radicals.

[0016] The above volcanic scoria comprises silicon dioxide (SiO2), aluminum oxide (Al2O3), and iron oxide (Fe2O3) as main components and is characterized by having a modified surface, and the method for surface modification of the above volcanic scoria comprises immersing the above volcanic scoria in hydrogen peroxide solution so that, through the reaction between the iron oxide (Fe2O3) contained in the above volcanic scoria and hydrogen peroxide (H2O2), hydroxyl (OH) is formed on the surface of the above volcanic scoria. - It is characterized by generating radicals.

[0017] The mixing ratio of the activated carbon and the volcanic scoria filled in each stage of the above filtration device is characterized by being 2:1 to 5:1 (w / w).

[0018] According to another embodiment of the present invention, a fish sauce produced by the method for producing fish sauce with reduced trimethylamine is provided. Effects of the invention

[0019] The present invention can provide a fish sauce that effectively removes trimethylamine, which causes the fishy odor of Korean fish sauce, without destroying the unique taste and nutrients of the fish sauce.

[0020] Specifically, the present invention can effectively remove trimethylamine, which causes the fishy odor of fish sauce, by including a filtration step in which the extracted fish sauce is filtered by passing it through a column filled with activated carbon and volcanic scoria, respectively.

[0021] In addition, the present invention can provide a fish sauce with reduced trimethylamine by filling the upper column with the largest particles of activated carbon and volcanic scoria, filling the lower column sequentially in order of decreasing particle size, and filtering the extracted fish sauce multiple times from the upper column to the lower column.

[0022] In addition, according to one embodiment of the present invention, a titanium dioxide (TiO2) layer is coated on the surface of the activated carbon, and the titanium dioxide (TiO2) layer coated on the surface is treated with ultraviolet (UV) light to form hydroxyl (OH). - By surface treatment to have radicals, the trimethylamine adsorption capacity is increased, and the trimethylamine reduction effect can be more superior.

[0023] In addition, according to one embodiment of the present invention, the volcanic scoria comprises silicon dioxide (SiO2), aluminum oxide (Al2O3), and iron oxide (Fe2O3) as main components, and when the volcanic scoria is introduced into hydrogen peroxide solution, hydroxyl (OH) is formed on the surface of the volcanic scoria through the reaction between the iron oxide (Fe2O3) contained in the volcanic scoria and hydrogen peroxide (H2O2). - By generating radicals, the trimethylamine adsorption capacity is increased, and since the trimethylamine reduction effect is superior, fish sauce with reduced fishy odor can be provided.

[0024] The various problems that the present invention aims to solve are not limited to those mentioned above, and other unmentioned problems will be clearly understood by those skilled in the art from the description below. Brief explanation of the drawing

[0025] FIG. 1 is a process diagram showing a method for producing fish sauce with reduced trimethylamine according to one embodiment of the present invention. Figure 2 is a photograph showing a filtration device used in a method for producing fish sauce with reduced trimethylamine according to one embodiment of the present invention. Specific details for implementing the invention

[0026] Hereinafter, preferred embodiments of the present invention will be described with reference to the attached drawings. However, embodiments of the present invention may be modified in various other forms, and the scope of the present invention is not limited to the embodiments described below.

[0028] FIG. 1 is a process diagram showing a method for producing fish sauce with reduced trimethylamine according to one embodiment of the present invention.

[0029] Figure 2 is a photograph showing a filtration device used in a method for producing fish sauce with reduced trimethylamine according to one embodiment of the present invention.

[0030] Referring to FIGS. 1 and 2, a method for producing fish sauce with reduced trimethylamine according to an embodiment of the present invention comprises: a fish sauce extraction step of extracting fish sauce from salted seafood; a step of providing a filtration device composed of multiple columns arranged in multiple stages for filtering the extracted fish sauce; a step of providing activated carbon and volcanic scoria to filter the fish sauce; and a filling step of filling the activated carbon and volcanic scoria into the multiple columns arranged in multiple stages. The method includes a filtration step in which the extracted fish sauce is passed through columns filled with the activated carbon and volcanic scoria, respectively, for filtration; the filling step in which the activated carbon and volcanic scoria are filled into the multiple columns configured in the multi-stage is characterized by filling the column with the largest particle size of the activated carbon and volcanic scoria, and then filling the columns in order of decreasing particle size, wherein one or more of the columns in the multi-stage filtration device form a single stage, and the extracted fish sauce is filtered multiple times from the top column to the bottom column, and the content of trimethylamine contained in the fish sauce that has undergone the filtration step is less than the content of trimethylamine contained in the fish sauce before filtration.

[0031] A method for producing fish sauce with reduced trimethylamine according to the present invention comprises a fish sauce extraction step, a step of providing a filtration device, a step of providing activated carbon and volcanic scoria, a step of filling the activated carbon and volcanic scoria, and a fish sauce filtration step.

[0032] Hereinafter, a method for producing fish sauce with reduced trimethylamine according to one embodiment of the present invention will be described in detail with reference to FIG. 1.

[0034] Fish sauce extraction step for extracting fish sauce from salted seafood

[0035] The step of extracting fish sauce from the above-mentioned fish sauce can be performed as a general process for extracting fish sauce (anchovy fish sauce) from fish sauce (especially anchovy fish sauce).

[0036] Specifically, the fish sauce extraction step, which extracts fish sauce from salted seafood, selects one of various types of salted seafood concentrates and manufactures fish sauce through a fish sauce separation process and a fish sauce purification process.

[0037] The process of separating fish sauce can be performed by introducing the raw fish sauce into a mesh sieve with a hole size of approximately 20-100 mesh inside the body to filter out the solids.

[0038] The fish sauce purification process is a process performed to further remove foreign substances, such as suspended matter, present in the fish sauce obtained by the above-mentioned fish sauce separation process, and is a process of removing even fine suspended matter by passing the fish sauce obtained by the above-mentioned fish sauce separation process through a filtering device having micropores. The micropore size of the filtering device is not particularly limited and is characterized, for example, being smaller than the hole size of the mesh of the above-mentioned fish sauce separation process.

[0039] As described above, since the fish sauce extraction step for extracting fish sauce from salted seafood involves a fish sauce separation process and a fish sauce purification process, excellent fish sauce with fine suspended particles removed can be obtained.

[0041] Step of providing a filtration device composed of multiple columns arranged in multiple stages for filtering extracted fish sauce

[0042] The step of providing a filtration device composed of multiple columns arranged in multiple stages for filtering the above-mentioned fish sauce can be performed by combining multiple columns in multiple stages from the top to the bottom as shown in FIG. 2.

[0043] The plurality of columns constituting the above filtration device may be cylindrical and hollow inside, and as described below, activated carbon and volcanic scoria may be filled inside the hollow plurality of columns.

[0044] The area filled with the activated carbon and volcanic scoria may be the central area within each of the multiple empty columns, and the remaining area may be empty to allow the extracted fish sauce to pass through for filtration.

[0045] The multi-stage filtration device described above may have one or more of the multiple columns forming a single stage. Additionally, the form in which the multiple columns are combined in a multi-stage configuration may be manufactured in a spiral shape, but is not necessarily limited thereto. When the multiple columns are combined in a spiral configuration, the extracted fish sauce passes through the spirally manufactured columns and is filtered multiple times, which can result in excellent filtration efficiency and excellent trimethylamine removal performance.

[0046] As shown in FIG. 2, the stage may be composed of three stages, and since the plurality of columns are multi-stage connected in a spiral, two columns may be arranged facing each stage. However, it is not limited thereto and may be manufactured with a number of stages suitable for performing multi-stage filtration.

[0047] In addition, the filtration device comprises a plurality of columns connected in a spiral manner as described above, and an inlet for introducing the extracted fish sauce is formed at the upper part of the filtration device, so that when the extracted fish sauce is introduced, it passes through the upper column of the filtration device first and is filtered.

[0048] Additionally, the discharge port through which the extracted fish sauce that has passed through the lower column of the filtration device is discharged may be formed at the end of the lower column, and the fish sauce, through which multiple filtrations have been completed, is discharged.

[0050] The step of preparing activated carbon and volcanic scoria to filter fish sauce

[0051] A method for producing fish sauce with reduced trimethylamine according to one embodiment of the present invention is characterized by using activated carbon and volcanic scoria in a filtration process to remove trimethylamine from the fish sauce.

[0052] The above activated carbon consists of an aggregate of amorphous carbon and has a specific surface area of ​​1,100 m² 2 Characterized by being / g or more, preferably 1100 to 2300 m 2 It can be / g. The activated carbon having the above characteristics is intended to effectively remove the fishy odor components of fish sauce.

[0053] In addition, the activated carbon used as a raw material may be activated carbon manufactured using various materials, including palm coconut, wood, and coal. Furthermore, activated carbon treated by various known methods may also be used, such as activated carbon manufactured by steam or chemical revitalization according to known methods, or activated carbon treated with hydrochloric acid or sodium chloride to remove impurities and metals.

[0054] In order to remove impurities in the activated carbon, which is the raw material mentioned above, the activated carbon can be immersed in an aqueous solution of one or more organic acids selected from citric acid, acetic acid, oxalic acid, tartaric acid, and benzoic acid at a concentration of 1 to 5 percent to remove impurities such as calcium and sodium remaining in the activated carbon.

[0055] According to one embodiment of the present invention, the activated carbon is characterized by having a titanium dioxide (TiO2) layer coated on its surface, and the titanium dioxide (TiO2) layer coated on the surface is treated with ultraviolet (UV) light to produce hydroxyl (OH). - It is characterized by being surface-treated to have radicals.

[0056] In one embodiment of the present invention, a titanium dioxide (TiO2) coating layer may be formed on the surface of the activated carbon used for filtration of fish sauce by coating the surface of the activated carbon with titanium dioxide (TiO2), and subsequently, by performing ultraviolet (UV) treatment on the titanium dioxide (TiO2) layer coated on the surface, hydroxyl (OH) is formed on the surface of the activated carbon. - A surface treatment process can be performed to have radicals.

[0057] Hydroxyl (OH) on the surface of the activated carbon - Due to the formation of radicals, the trimethylamine reduction effect contained in the fish sauce can be superior according to the method for producing fish sauce with reduced trimethylamine according to one embodiment of the present invention.

[0058] That is, in the process where activated carbon adsorbs trimethylamine, a major substance causing the fishy odor of fish sauce, in one embodiment of the present invention, hydroxyl (OH) on the surface of the activated carbon - Because radicals are formed, the adsorption performance of trimethylamine may be superior, and as a result, the fishy odor reduction effect of fish sauce may be superior.

[0059] According to one embodiment of the present invention, a titanium dioxide (TiO2) layer is coated on the surface of the activated carbon, and the titanium dioxide (TiO2) layer coated on the surface is treated with ultraviolet (UV) light to produce hydroxyl (OH). - By surface treatment to have radicals, the trimethylamine adsorption capacity is increased, and the trimethylamine reduction effect can be more superior.

[0060] Meanwhile, a method for producing fish sauce with reduced trimethylamine according to one embodiment of the present invention uses volcanic scoria together with the activated carbon for filtration of the fish sauce.

[0061] The above volcanic scoria is not specifically limited, but volcanic scoria collected in Jeju may be used.

[0062] Jeju volcanic scoria is a living, breathing stone that is easily visible anywhere on the volcanic island of Jeju, and is called scoria. "Songi" is a Jeju dialect word meaning "light stone." It is a volcanic ejecta from Jeju that is created when underground magma is ejected to the surface at a high temperature of 1,600°C during a volcanic eruption, and it is a rare volcano-mineral component that is fired like pottery by high heat.

[0063] Pine mushrooms are porous and lightweight, exhibiting colors ranging from reddish-brown, yellowish-brown, black, to dark gray. They are an ideal black ash material with a 99% ammonia deodorization rate, generate negative ions, and emit far-infrared rays at over 92% at room temperature and over 94% when heated to 200℃. In particular, unlike red clay, jade, maifan stone, or germanium stone, titanium dioxide exists in a natural state at a concentration of 3–7%, making it a mysterious natural substance capable of semi-permanent antibacterial, sterilization, deodorization, and organic matter decomposition.

[0064] Pine mushroom is composed primarily of plagioclase, pyroxene, and hematite as its main crystal phases. It is mainly made up of silicon oxide (SiO2), aluminum oxide (Al2O3), and iron oxide (Fe2O3), with the total content of SiO2 + Al2O3 + Fe2O3 accounting for 70.1 to 77.4%. Pine mushroom is alkaline with a pH of approximately 7.7 and is a mineral possessing highly beneficial functions for humans, such as heavy metal adsorption, deodorization, antibacterial and antifungal properties, electromagnetic shielding, and high far-infrared radiation emission. Pine mushroom contains 3–7% titanium dioxide, which is not found in loess, jade, maifan stone, or germanium stone. Titanium dioxide performs photocatalytic action, generating reactive oxygen species that decompose air pollutants, water pollutants, and odor-causing substances. Due to the photocatalytic action of titanium dioxide, pine mushrooms possess antibacterial, sterilization, deodorization, and organic matter decomposition functions semi-permanently.

[0065] In one embodiment of the present invention, in order to use the volcanic scoria as a raw material, reddish-brown scoria collected from an area not contaminated with pesticides, etc., is crushed to remove impurities, and then crushed first using a grinder to a diameter of 1 to 5 cm, and then crushed secondly using a grinder to a size of 300 to 350 nm.

[0066] The above-mentioned volcanic scoria is used in a calcined state, and the calcination temperature during calcination may be 800 to 1200℃. In addition, the particle specific surface area of ​​the above-mentioned volcanic scoria is 1100 m² 2 Characterized by being / g or more, preferably 1100 to 2300 m 2 It can be / g.

[0067] In particular, the volcanic scoria according to one embodiment of the present invention is characterized by having a modified surface. The method for modifying the surface of the volcanic scoria comprises introducing the volcanic scoria into hydrogen peroxide solution, wherein hydroxyl (OH) is formed on the surface of the volcanic scoria through the reaction between the iron oxide (Fe2O3) contained in the volcanic scoria and the hydrogen peroxide (H2O2). - It is characterized by generating radicals.

[0068] According to one embodiment of the present invention, the volcanic scoria comprises silicon dioxide (SiO2), aluminum oxide (Al2O3), and iron oxide (Fe2O3) as main components, and by introducing the volcanic scoria into hydrogen peroxide solution, hydroxyl (OH) is formed on the surface of the volcanic scoria through the reaction between the iron oxide (Fe2O3) contained in the volcanic scoria and hydrogen peroxide (H2O2). - By generating radicals, the trimethylamine adsorption capacity is increased, and since the trimethylamine reduction effect is superior, fish sauce with reduced fishy odor can be provided.

[0069] That is, in the process where volcanic scoria adsorbs trimethylamine, a major substance causing the fishy odor of fish sauce, in one embodiment of the present invention, hydroxyl (OH) on the surface of the volcanic scoria -Because radicals are formed, the adsorption performance of trimethylamine may be superior, and as a result, the fishy odor reduction effect of fish sauce may be superior.

[0071] A filling step of filling the above-mentioned activated carbon and volcanic scoria into the above-mentioned multiple columns configured in multiple stages.

[0072] According to one embodiment of the present invention, a filling step is performed in which the activated carbon and volcanic scoria are filled into a plurality of columns constituting the filtration device to filter the extracted fish sauce.

[0073] The filling step of filling the above-mentioned activated carbon and volcanic scoria into the above-mentioned multi-stage columns may involve filling the column with the largest particle size of the activated carbon and volcanic scoria, and then filling the column with the particles in order of decreasing particle size.

[0074] That is, according to one embodiment of the present invention, after classifying the provided activated carbon and volcanic scoria in order of particle size, in the process of filling the plurality of columns configured in the multi-stage, the upper column, in which an inlet for introducing the extracted fish sauce is arranged, is filled with a mixture of activated carbon and volcanic scoria having the largest particle size, and as one moves down from the upper column to the lower column, the activated carbon and volcanic scoria are filled in each column in order of decreasing particle size.

[0075] That is, the particle size of the activated carbon and volcanic scoria filled in each column from the topmost column to the bottommost column in the plurality of columns configured in the above multi-stage structure is characterized by becoming smaller as one moves from the topmost column to the bottommost column.

[0076] According to one embodiment of the present invention, activated carbon and volcanic scoria with the largest particle size are filled into the upper column, and the particles are filled into the lower column in order of decreasing particle size, and the extracted fish sauce is filtered multiple times from the upper column to the lower column, thereby providing fish sauce with reduced trimethylamine.

[0077] In particular, since the activated carbon and volcanic scoria are packed into each multi-stage column in order of particle size as described above, the filtration time and degree of filtration can be controlled during the process of undergoing multiple filtration steps from the top column to the bottom column, thereby enabling control of the degree of trimethylamine reduction and process time.

[0078] That is, according to one embodiment of the present invention, the filtration time of fish sauce is shortened in the upper column filled with large-sized activated carbon and volcanic scoria, and sufficient filtration of fish sauce can be carried out in the lower column filled with small-sized activated carbon and volcanic scoria.

[0079] In addition, the amount of trimethylamine adsorbed is low in the upper column because the filtration time of the fish sauce is short, whereas the amount of trimethylamine adsorbed can be high in the lower column because the filtration time of the fish sauce is long.

[0080] As described above, in one embodiment of the present invention, since the activated carbon and volcanic scoria are filled into each multi-stage column in order of particle size, the filtration time and degree of filtration can be controlled during the process of undergoing multiple filtration steps from the upper column to the lower column.

[0081] The mixing ratio of the activated carbon and the volcanic scoria filled in each stage of the above filtration device is characterized by being 2:1 to 5:1 (w / w).

[0082] Since the mixing ratio of the activated carbon and the volcanic scoria filled in each stage of the above filtration device satisfies a weight ratio of 2:1 to 5:1 (w / w), the filtration ability of the fish sauce is excellent, and at the same time, production efficiency can be improved.

[0083] If the mixing ratio of the above activated carbon and the above volcanic scoria is less than 2:1 by weight, the high content of volcanic scoria can reduce the filtration speed of the fish sauce, which may result in a longer filtration time and thus reduce production efficiency.

[0084] On the other hand, if the mixing ratio of the activated carbon and the volcanic scoria exceeds 5:1 by weight, the volcanic scoria content is low, so the filtration capacity of the fish sauce may be slightly reduced.

[0086] A filtration step in which the extracted fish sauce is filtered by passing it through columns filled with the activated carbon and volcanic scoria, respectively.

[0087] Next, a filtration step is performed in which the extracted fish sauce is passed through a column filled with the activated carbon and volcanic scoria to filter it.

[0088] The above filtration step can be performed by passing the extracted fish sauce through activated carbon and volcanic scoria filled in a plurality of columns of each stage constituting the filtration device.

[0089] In the method for producing fish sauce with reduced trimethylamine according to one embodiment of the present invention, as described above, since the filtration device has a configuration in which a plurality of columns are arranged in multiple stages, the extracted fish sauce is filtered in each stage of the columns, and filtration is performed multiple times.

[0090] That is, the extracted fish sauce is filtered multiple times from the upper column to the lower column, and is characterized in that the trimethylamine content in the fish sauce that has undergone the filtration step is lower than the trimethylamine content in the fish sauce before filtration.

[0091] According to one embodiment of the present invention, it is possible to provide fish sauce that effectively removes trimethylamine, which causes the fishy odor of Korean fish sauce, without destroying the unique taste and nutrients of the fish sauce.

[0092] Specifically, the present invention can effectively remove trimethylamine, which causes the fishy odor of fish sauce, by including a filtration step in which the extracted fish sauce is filtered by passing it through a column filled with activated carbon and volcanic scoria, respectively.

[0093] In addition, according to one embodiment of the present invention, activated carbon and volcanic scoria with the largest particle sizes are filled into the upper column and then filled into the lower column in order of decreasing particle size, and the extracted fish sauce is filtered multiple times from the upper column to the lower column, thereby providing fish sauce with reduced trimethylamine.

[0094] In addition, according to one embodiment of the present invention, a titanium dioxide (TiO2) layer is coated on the surface of the activated carbon, and the titanium dioxide (TiO2) layer coated on the surface is treated with ultraviolet (UV) light to form hydroxyl (OH). - By surface treatment to have radicals, the trimethylamine adsorption capacity is increased, and the trimethylamine reduction effect can be more superior.

[0095] In addition, according to one embodiment of the present invention, the volcanic scoria comprises silicon dioxide (SiO2), aluminum oxide (Al2O3), and iron oxide (Fe2O3) as main components, and when the volcanic scoria is introduced into hydrogen peroxide solution, hydroxyl (OH) is formed on the surface of the volcanic scoria through the reaction between the iron oxide (Fe2O3) contained in the volcanic scoria and hydrogen peroxide (H2O2). - By generating radicals, the trimethylamine adsorption capacity is increased, and since the trimethylamine reduction effect is superior, fish sauce with reduced fishy odor can be provided.

[0097] According to another embodiment of the present invention, a fish sauce produced by the method for producing fish sauce with reduced trimethylamine is provided.

[0098] Furthermore, parts that overlap with the description of the method for producing fish sauce with reduced trimethylamine according to one embodiment of the present invention described above will be omitted here.

[0100] The present invention will be described more specifically below according to embodiments of the present invention, but is not limited thereto.

[0101] Examples

[0102] In order to produce a fish sauce with reduced trimethylamine according to one embodiment of the present invention, a fish sauce extraction step was performed to extract fish sauce from salted seafood.

[0103] The above-mentioned salted seafood was used to extract anchovy fish sauce, and the salted seafood concentrate was introduced into a mesh sieve with a hole size of 50 mesh inside the body to filter out solids, and then introduced into a filtering device having fine pores of 10 mesh size to remove fine suspended matter.

[0104] Next, activated carbon and volcanic scoria were prepared; the activated carbon was immersed in 2% citric acid to remove impurities, and had a specific surface area of ​​1200 m² 2 A / g was prepared. In addition, the above activated carbon was immersed in a solution in which titanium dioxide was dissolved to coat a titanium dioxide (TiO2) layer on the surface, and ultraviolet (UV) treatment was performed to coat hydroxyl (OH) on the surface. - ) was made to have radicals.

[0105] The above volcanic scoria used was collected from Jeju, and the volcanic scoria was calcined at a calcination temperature of 1200℃. The particle specific surface area of ​​the volcanic scoria is 2100 m² 2 A material with a content of / g was used. In addition, the surface of the volcanic scoria was modified, and the volcanic scoria was immersed in hydrogen peroxide solution so that, through the reaction between the iron oxide (Fe2O3) contained in the volcanic scoria and hydrogen peroxide (H2O2), hydroxyl (OH) was formed on the surface of the volcanic scoria. - ) generated radicals.

[0106] The above activated carbon and volcanic scoria were filled into a filtration device equipped with six columns arranged in three stages, and the extracted fish sauce was filtered by passing it through the columns filled with the activated carbon and volcanic scoria, respectively. A total of 100g of the activated carbon and volcanic scoria were mixed and filled into each column in amounts of 80g and 20g, respectively.

[0107] Comparative example

[0108] Fish sauce that had not undergone a filtration step was used as a comparative example.

[0110] Experimental Example

[0111] To measure the content of trimethylamine, a fishy odor-causing component contained in the fish sauce according to the embodiments and comparative examples of the present invention, a test was conducted as follows.

[0112] Measurement equipment used included a GC system (PerkinElmer Clarus 690 GC-NPD, PerkinElmer Turbomatrix 40 Trap Headspace system) and columns (Elite-5Amine (30 m × 0.53 mm × 3 μm), White Wax guide column (15 m × 0.32 mm × 1 μm)).

[0113] 100g of each sample for the example and comparative example was weighed using a balance, placed in a beaker, and stirred and left in a chamber for 15 minutes. For sample collection, two 200mL impingers were connected in series, each filled with 20mL of absorption solution (0.05M H2SO4), and then collected using a suction pump at a flow rate of 10L / min for 5 minutes.

[0114] The trimethylamine component was pretreated in a Headspace System (Perkinelmer, Turbomatrix 40 Trap, USA) and then analyzed by GC / NPD.

[0115] 5 mL of the absorption solution collected by the solution absorption method was transferred to a vial, 4 mL of 50% KOH was added, and the vial was sealed with a PTFE / Silicone septum. After stirring at 60°C for 10 minutes in a Headspace System, the sample from the upper part of the vial was injected into a GC / NPD (Perkinelmer, Clarus 690, USA) for quantitative analysis.

[0116] The standard calibration curves were prepared using AccuStandard's 1000 ppm standard solution diluted to concentrations of 5, 10, 20, and 50 ng / mL, and the Headspace system and GC-NPD analysis conditions are as shown in Table 1 below.

[0117]

[0118] The content of trimethylamine contained in the fish sauce according to the embodiments and comparative examples of the present invention is as shown in Table 2 below.

[0119] Trimethylamine (ppb) Examples 38.6 Comparative example 109.6

[0120] Referring to Table 2 above, the content of trimethylamine in the fish sauce according to the embodiment of the present invention was 38.6 ppb, which was 2.8 times lower than the content of trimethylamine in the fish sauce according to the comparative example, which was 109.6 ppb. Therefore, it was confirmed that the content of trimethylamine in the fish sauce produced according to the method for producing fish sauce with reduced trimethylamine according to one embodiment of the present invention was reduced, thereby reducing the fishy odor.

[0122] Although embodiments of the present invention have been described in detail above, the scope of the present invention is not limited thereto, and it will be obvious to those skilled in the art that various modifications and variations are possible within the scope of the technical concept of the present invention as described in the claims.

Claims

Claim 1 A fish sauce extraction step for extracting fish sauce from salted seafood; a step of providing a filtration device composed of multiple columns arranged in multiple stages for filtering the extracted fish sauce; A method for producing fish sauce with reduced trimethylamine, comprising: a step of preparing activated carbon and volcanic scoria to filter fish sauce; a filling step of filling the activated carbon and volcanic scoria into a plurality of columns formed in multiple stages; and a filtration step of passing the extracted fish sauce through the columns each filled with the activated carbon and volcanic scoria to filter it, wherein the filling step of filling the activated carbon and volcanic scoria into the plurality of columns formed in multiple stages involves filling the column with the largest particle size of the activated carbon and volcanic scoria, and filling the columns in order of decreasing particle size, wherein the filtration device formed in multiple stages has one or more columns among the plurality of columns forming a single stage, and the extracted fish sauce is filtered multiple times from the upper column to the lower column, and the content of trimethylamine contained in the fish sauce that has undergone the filtration step is less than the content of trimethylamine contained in the fish sauce before filtration. Claim 2 In claim 1, the activated carbon is characterized by having a titanium dioxide (TiO2) layer coated on its surface, and the titanium dioxide (TiO2) layer coated on the surface is treated with ultraviolet (UV) light to produce hydroxyl (OH - A method for producing fish sauce with reduced trimethylamine, characterized by surface treatment to have radicals. Claim 3 In claim 1, the volcanic scoria comprises silicon dioxide (SiO2), aluminum oxide (Al2O3), and iron oxide (Fe2O3) as main components and is characterized by having a modified surface, and the method for modifying the surface of the volcanic scoria comprises immersing the volcanic scoria in hydrogen peroxide solution so that, through the reaction between the iron oxide (Fe2O3) contained in the volcanic scoria and hydrogen peroxide (H2O2), hydroxyl (OH) is formed on the surface of the volcanic scoria. - A method for producing fish sauce with reduced trimethylamine, characterized by generating radicals. Claim 4 A method for producing fish sauce with reduced trimethylamine, characterized in that, in claim 1, the mixing ratio of the activated carbon and the volcanic scoria filled in each stage of the filtration device is 2:1 to 5:1 (w / w). Claim 5 Fish sauce produced by the method for producing fish sauce with reduced trimethylamine according to any one of claims 1 to 4 above.

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