FISH SAUCE HAVING INCREASED TRYPTOPHAN AND METHOD FOR PRODUCING FISH SAUCE

Title:

FISH SAUCE HAVING INCREASED TRYPTOPHAN AND METHOD FOR PRODUCING FISH SAUCE

Document Type and Number:

WIPO Patent Application WO/2019/045509

Kind Code:

A2

Abstract:

The present invention relates to fish sauce and a method for producing the fish sauce and, more particularly, to fish sauce having increased tryptophan and a method for producing the fish sauce, in which the antioxidant potential may be enhanced by increasing the content of tryptophan contained as an active ingredient, the fermentation period may be drastically shortened, and the low salt content thereof may provide health benefits.

More Like This:

WO/2017/131592	A PROCESS FOR PREPARING FISH BONE POWDER
JPH10179092	MAINTAINANCE OF FRESHNESS OF SARDINE AND FISH PASTE PRODUCTS MADE FROM SARDINE

Inventors:

JANG YOUNG JIN (KR)
LEE HO WOO (KR)

Application Number:

PCT/KR2018/010122

Publication Date:

March 07, 2019

Filing Date:

August 31, 2018

Export Citation:

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Assignee:

JANG YOUNG JIN (KR)

International Classes:

A23L17/00; A23L33/175; A23L33/20

Foreign References:

KR101655540B1

2016-09-07

Other References: