Title:
魚醤における生体アミン低減方法
Document Type and Number:
Japanese Patent JP7247450
Kind Code:
B2
Abstract:
To provide a method of reducing biogenic amine in a production process of a low salt seasoning.SOLUTION: A method of reducing histamine in a fish sauce of this invention includes the steps of: coarsely grinding anchovy; treating, herein, the anchovy with endopeptidase and exopeptidase; then adding salt to adjust salinity to 16% and fermenting the mix; and then secondarily adding salt to adjust salinity to 24% and aging the mix. Fermentation conditions are preferably such that the mix is fermented at 25°C for 100 days.SELECTED DRAWING: Figure 1
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Inventors:
Kim, Dong Hwan
Application Number:
JP2020215973A
Publication Date:
March 29, 2023
Filing Date:
December 25, 2020
Export Citation:
Assignee:
GAIA AGRICULTURE CO., LTD.
International Classes:
A23L27/50; A23L27/24
Domestic Patent References:
| JP10150948A | ||||
| JP2004267187A | ||||
| JP2008212051A |
Foreign References:
| KR1020190057926A | ||||
| KR1020190031420A | ||||
| KR102063303B1 | ||||
| KR101918267B1 |
Attorney, Agent or Firm:
Patent Attorney Corporation Ueno Patent Office