JP2002119254A - Ready-to-eat dry powdery shrimp paste - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a ready-to-eat dry powdery shrimp paste having solved the drawbacks involved in semi-dried shrimp paste of conventional type, having long preservable period, safe and comfortably usable, and good for health. SOLUTION: This ready-to-eat dry powdery shrimp paste is characterized by being in the form of dry powder of 40-100 mesh, having a moisture content of 3-15 wt.% and a water activity of 0.2-0.85; this shrimp paste has been dried by either one of drying techniques including exposure to sunlight, freeze-drying using infrared rays, spraying a microparticulate liquid passed through a hot air and passing an adhesive liquid through a hot roller. This ready-to-eat dry powdery shrimp paste thus obtained can be eaten immediately by merely pouring hot water thereon, therefore enabling Thai-style dishes to be prepared without requiring much labor.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to an edible, instant dry powdered shrimp paste and a method for producing the same.
That is, the present invention relates to an instant dry powdered shrimp paste and a method for producing the same in the food science, food production technology, and food industry.

[0002]

2. Description of the Related Art All shrimp pastes (miso) of Thai dishes generally sold on the market are in a semi-living state. The present inventor has repeatedly improved these shrimp pastes and converted them into dry powder instant shrimp pastes,
Instant dry powder shrimp paste was prepared. Such shrimp paste has not yet been produced and is not sold in the market.

[0003] In a conventional instant half-boiled shrimp paste, when (1) shrimp paste (miso) is contained,
The shelf life was not long. Furthermore, (2) shrimp miso is very difficult and very time-consuming to make, so it is difficult to make shrimp paste containing shrimp miso. (3) It is a paste that cannot be easily cooked by a person who does not have knowledge of making Thai dishes such as shrimp miso. (4)
There was no solution to the difficulty of Thai cooking using shrimp miso. (5) The paste had to use expensive shrimp miso. (6) Only heavy goods were provided because there was no dried paste. That is, the conventional instant shrimp paste has the above-mentioned disadvantages.

[0004]

At present, it is possible to buy a desired shrimp paste from the market without knowledge and without the time to make shrimp paste by himself. However, the shrimp paste available on the market is a semi-finished product, which is problematic in terms of food hygiene and cleanliness. In addition, since a preservative is used to extend the storage period, safety is not a problem. There is a problem. SUMMARY OF THE INVENTION An object of the present invention is to provide an instant dry powdered shrimp paste which solves the above-mentioned drawbacks of the conventional semi-shrimp paste. Another object of the present invention is to provide an instant dry powdered shrimp paste that can be used safely, comfortably, and healthily for a long storage period.

[0005]

The present invention provides the following instant dry powder shrimp paste in order to solve the above-mentioned drawbacks of the instant shrimp paste. The features are as follows. (1) 40-100 mesh dry powder; humidity 3
% To 15%; the water activity value (Water Activity: Aw)
It is an instant dry powder shrimp paste characterized by being 0.2 to 0.85. (2) Raw material weight% Shrimp paste 20% to 60% by weight Onion 0.01% to 10% by weight Garlic 5% to 30% by weight Plickinoo 5% to 30% by weight (a kind of chili) Shrimp 5% by weight 30% by weight Salt 0.01% by weight to 10% by weight Sugar 25% by weight to 60% by weight Nampular 0.01% by weight to 10% by weight (Thai-type fish sauce) Tamarind 5% to 30% by weight Manao (lime lemon (1) An instant dry powdered shrimp paste according to (1) having a composition of 5 to 30% by weight. (3) Dry the spices and shrimp paste raw materials to be mixed, or dry the semi-raw shrimp paste prepared by mixing the spices and shrimp paste raw materials to be mixed, and grind them with a stone mill. This is a method for producing an instant dry powdered shrimp paste, which is made into powder and mixed.

(4) (A) The mixed shrimp paste is exposed to the sun and naturally dried, or (B) The mixed shrimp paste is heated using hot air under atmospheric pressure to obtain the surface temperature. Is heated to 30 ° C. to 90 ° C., or the mixed shrimp paste is heated using hot air under vacuum to bring the surface temperature to 30 ° C. to 65 ° C. In this way, hot air treatment or (D) mixed shrimp paste, using infrared or microwave under vacuum,
The surface temperature should be between 30 ° C and 65 ° C,
(E) freeze-drying (Lyophile; freeze-drying) technology, (F) spraying the fine particle liquid of the mixed powder product to the hot air, spray-drying technology,
(G) Atmospheric pressure or under vacuum, a high-viscosity liquid is passed through a hot roller, using a Drum Dry (Drum Dry) technology,
By continuing the drying treatment until the humidity becomes 3% to 15% or the water activity value (Aw) becomes in the range of 0.2 to 0.85 by any one of the drying treatment methods, This is a method of producing instant dry powdered shrimp paste of 3).

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION The present inventor has repeatedly improved these shrimp pastes, converted them into dry powder instant shrimp pastes, and established a method for producing the same. Such shrimp paste has not yet been produced and is not sold in the market. Therefore, the gist and purpose of the development of the shrimp paste of the present invention are as follows.

[0008] (1) Extend the storage period of shrimp paste, a Thai dish; (2) cook shrimp miso safely and comfortably; (3) have no knowledge of making shrimp paste (miso) like Thai dishes (4) Encourage the spread of Thai cuisine such as shrimp paste (miso) in foreign countries and bring reputation to Thailand; (5) Shrimp paste Reduce the loss of fresh vegetables and spices, which are the ingredients for making (miso), and give farmers more opportunities to sell spices, vegetables and herbs; (6) The present invention enables mass production, Since the amount of transport per time can be increased, the volume and weight of the product itself will decrease,
Reduce transportation costs for domestic and foreign export sales;

[0009]

[Function] Shrimp paste of Thai cuisine is a ethnic dish that Thai people have been familiar with for a long time. It is made from spices and various seasonings such as chili, garlic, red onion, shrimp paste (miso), manao, sugar, and nampura (Thai fish sauce). The proportions of these formulas must depend on those who have knowledge or those who have made the formulas, and the formulas determine the taste of the shrimp paste.

The instant dry powdered shrimp paste of the present invention is a material for those who want to eat or cook shrimp paste. At present, you can buy the shrimp paste you want from the market, even if you do not have the knowledge or the time to make the shrimp paste yourself. However, the shrimp paste available on the market is a semi-finished product, which is problematic in terms of food hygiene and cleanliness. In addition, since a preservative is used to extend the storage period, safety is not a problem. There is a problem.

[0011] Due to the above problems, the shrimp paste of the present invention can be cooked and eaten as soon as it is bought. Just add hot water and you can eat it right away, and you can save it for more than two years without using preservatives. Furthermore, since it is lighter in weight than half-life shrimp paste, it can reduce transportation costs to domestic and foreign countries.

The novel shrimp paste product of the present invention is:
Preferably, a spice and a herb having the following composition are mixed and seasoned. That is, the present invention provides a novel dry powder instant shrimp paste. The shrimp paste product of the present invention can be cooked and eaten immediately by simply adding hot water and favorite vegetables and meat.
In addition, they can be stored for more than two years, even though no preservatives are used. And since it is very dry, it is lighter in weight than half-life shrimp paste, so that the transportation cost can be reduced.

[0013] These kinds of shrimp paste are preferably prepared in the following proportions based on the content of herbs and spices,
It is made to contain seasonings. Hereinafter, the type of each shrimp paste and the ratio of the raw material to it are shown. Raw material weight% Shrimp paste 20% to 60% by weight Onion 0.01% to 10% by weight Garlic 5% to 30% by weight Plickinoo 5% to 30% by weight (a kind of chili) Shrimp 5% to 30% by weight % Salt 0.01% to 10% by weight Sugar 25% to 60% by weight Nampular 0.01% to 10% by weight (Thai fish sauce) Tamarind 5% to 30% by weight Manao (a kind of lime lemon) The composition ratio is 5% by weight to 30% by weight.

The method for producing the instant dry powdered shrimp paste according to the present invention is as follows. First,
Spices, medicinal herbs and various ingredients used as raw materials are dried or
Alternatively, a semi-finished shrimp paste can be made first, dried, then milled to a particle size of 40-100 mesh using a millstone and mixed.

As described above, the half-life paste prepared by mixing is dried by the following drying technique. (1) The mixed shrimp paste is exposed to the sun and naturally dried, or (2) The mixed shrimp paste is heated using hot air under atmospheric pressure to raise the surface temperature to 30 ° C to 90 ° C. ° C
Or (3) the mixed shrimp paste is heated using a hot air under vacuum to heat the shrimp paste to a surface temperature of 30 ° C. to 65 ° C. Or (4) using a shrimp paste mixed under infrared or microwave under vacuum,
C. to 65.degree. C., (5) Freeze-drying (Lyophile; freeze-drying) technology, (6) Spray fine particle liquid of mixed powder product on high hot air, or use spray drying technology Or (7) using a Drum Dry technique in which a highly viscous liquid is passed through a hot roller under atmospheric pressure or vacuum, and the humidity is 3% to 15% by a drying method. Until the water activity value (A
The drying process is continued until w) falls within the range of 0.2 to 0.85.

The drying techniques described above use either of these techniques to dry the product until the humidity of the product is between 3% and 15% and the water activity value is between 0.2 and 0.85. Processing needs to be performed. This degree of drying is a critical range for preparing the instant dry powdered shrimp paste of the present invention, and a critical range for preparing a safe and usable product having a long shelf life. It is.

Furthermore, the instant dry powdered shrimp paste of the present invention can be exposed to the sun, spray-dried using fine particles of freeze-dried or hot air using infrared rays, or passed through an adhesive liquid through a high-heat roller. It is dried and made using such a drying treatment technique.

[0018]

The instant dry powdered shrimp paste of the present invention has the following technical effects due to the above constitution. First, the shelf life of shrimp paste often used in Thai cuisine can be extended. Secondly, it is possible to safely, comfortably and easily cook a dish using shrimp paste. Third, even people who do not have knowledge of making Thai dishes such as shrimp paste or Thai people can easily cook by themselves. Fourth, it encourages the spread of Thai cuisine in foreign countries and brings fame to Thailand. Fifth, reduce the amount of fresh vegetables and spices that make shrimp paste,
It gives farmers more opportunities to sell spices, vegetables and herbs. Sixth, mass production has become possible, and the amount of transportation per shipment can be increased, and the volume and weight of the product itself can be reduced, so that transportation costs for export sales to domestic and foreign countries can be reduced.

 ──────────────────────────────────────────────────続 き Continuing from the front page (71) Applicant 501345404 Bobon Sak Jai Pak Dhman Thailand 11110 Cangwad Nonthaburi, Ampoo Bambuatoong, Taambon Lahan, Tanon Talingchan-Spanbuuri, Mu-9, 9/9 ( 72) Inventor Tan Jai Pak Dhman Thailand 11110 Cangwad Nonthaburi, Ampoo Bambuatoong, Taambon Lahan, Tanon Taaringchan-Spanbuuri, M-9, 9/9 F term (reference) 4B042 AC06 AD39 AE01 AG72 AK01 AK08 AK11 AK17 AP17 AP20 4B047 LB09 LE06 LG03 LG24 LG39 LG46 LG54 LG60 LP07 LP08

Claims (4)

[Claims] 1. Dry powder of 40 to 100 mesh; humidity of 3% to 15%; water activity value
ity: Aw) is 0.2 to 0.85. 2. Raw material weight% Shrimp paste 20% to 60% by weight Onion 0.01% to 10% by weight Garlic 5% to 30% by weight Plickinoo 5% to 30% by weight (a kind of chili) Shrimp 5 Wt% to 30 wt% Salt 0.01 wt% to 10 wt% Sugar 25 wt% to 60 wt% Nampular 0.01 wt% to 10 wt% (Thai-style fish sauce) Tamarind 5 wt% to 30 wt% Manao ( The instant dry powdered shrimp paste according to claim 1, characterized in that the composition is from 5% by weight to 30% by weight. 3. The spices and shrimp paste raw materials to be mixed are dried, or the semi-raw shrimp paste prepared by mixing the spices and shrimp paste raw materials to be mixed is dried and ground with a stone mill. Into fine powder,
3. The method for producing an instant dry powdered shrimp paste according to claim 1, wherein the shrimp paste is mixed. 4. The mixed shrimp paste is exposed to the sun and naturally dried, or (B) the mixed shrimp paste is heated under atmospheric pressure using hot air to reduce its surface temperature. , 30 ° C. to 90 ° C., hot air treatment, or (C) the mixed shrimp paste is heated under vacuum using hot air so that the surface temperature is 30 ° C. to 65 ° C. Then, hot-air treatment, or (D) mixed shrimp paste, using infrared or microwave under vacuum,
The surface temperature should be between 30 ° C and 65 ° C,
(E) freeze-drying (Lyophile; freeze-drying) technology, (F) spraying the fine particle liquid of the mixed powder product to the hot air, spray-drying technology,
(G) Atmospheric pressure or under vacuum, a high-viscosity liquid is passed through a hot roller, using a Drum Dry (Drum Dry) technology,
Characterized in that the drying treatment is continued until the humidity becomes 3% to 15% or the water activity value (Aw) becomes in the range of 0.2 to 0.85 by any one of the drying treatment methods. The method for producing an instant dry powdered shrimp paste according to claim 3.