KR0181766B1 - Shrimp extracts - Google Patents
Shrimp extracts Download PDFInfo
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- KR0181766B1 KR0181766B1 KR1019960021959A KR19960021959A KR0181766B1 KR 0181766 B1 KR0181766 B1 KR 0181766B1 KR 1019960021959 A KR1019960021959 A KR 1019960021959A KR 19960021959 A KR19960021959 A KR 19960021959A KR 0181766 B1 KR0181766 B1 KR 0181766B1
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- shrimp
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- 239000000284 extract Substances 0.000 title claims abstract description 39
- 241000143060 Americamysis bahia Species 0.000 title 1
- 241000238557 Decapoda Species 0.000 claims abstract description 111
- 239000000843 powder Substances 0.000 claims abstract description 27
- 239000000243 solution Substances 0.000 claims abstract description 24
- 235000015097 nutrients Nutrition 0.000 claims abstract description 19
- 238000000034 method Methods 0.000 claims abstract description 18
- 239000012535 impurity Substances 0.000 claims abstract description 14
- 235000013305 food Nutrition 0.000 claims abstract description 13
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims abstract description 12
- 229930091371 Fructose Natural products 0.000 claims abstract description 12
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims abstract description 12
- 239000005715 Fructose Substances 0.000 claims abstract description 12
- 230000008569 process Effects 0.000 claims abstract description 12
- 239000000600 sorbitol Substances 0.000 claims abstract description 12
- 229920001542 oligosaccharide Polymers 0.000 claims abstract description 11
- 150000002482 oligosaccharides Chemical class 0.000 claims abstract description 11
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 10
- 239000008103 glucose Substances 0.000 claims abstract description 10
- 239000000203 mixture Substances 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 230000001954 sterilising effect Effects 0.000 claims abstract description 9
- 239000012045 crude solution Substances 0.000 claims abstract description 8
- 238000000354 decomposition reaction Methods 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000004382 Amylase Substances 0.000 claims abstract description 5
- 102000013142 Amylases Human genes 0.000 claims abstract description 5
- 108010065511 Amylases Proteins 0.000 claims abstract description 5
- 102000004190 Enzymes Human genes 0.000 claims abstract description 5
- 108090000790 Enzymes Proteins 0.000 claims abstract description 5
- 108091005804 Peptidases Proteins 0.000 claims abstract description 5
- 239000004365 Protease Substances 0.000 claims abstract description 5
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 5
- 235000019418 amylase Nutrition 0.000 claims abstract description 5
- 238000001035 drying Methods 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 238000010298 pulverizing process Methods 0.000 claims abstract 4
- 238000009835 boiling Methods 0.000 claims abstract 2
- 238000001914 filtration Methods 0.000 claims abstract 2
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 241001474374 Blennius Species 0.000 claims 2
- 239000011550 stock solution Substances 0.000 claims 2
- 238000004519 manufacturing process Methods 0.000 claims 1
- 150000007523 nucleic acids Chemical class 0.000 abstract description 9
- 102000039446 nucleic acids Human genes 0.000 abstract description 9
- 108020004707 nucleic acids Proteins 0.000 abstract description 9
- 150000001413 amino acids Chemical class 0.000 abstract description 8
- 239000002778 food additive Substances 0.000 abstract description 8
- 235000013373 food additive Nutrition 0.000 abstract description 8
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 abstract description 7
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- ZDXPYRJPNDTMRX-UHFFFAOYSA-N glutamine Natural products OC(=O)C(N)CCC(N)=O ZDXPYRJPNDTMRX-UHFFFAOYSA-N 0.000 abstract description 7
- 239000004480 active ingredient Substances 0.000 abstract description 6
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 abstract description 5
- 238000000605 extraction Methods 0.000 abstract description 4
- 238000007873 sieving Methods 0.000 abstract description 3
- 230000036541 health Effects 0.000 abstract description 2
- 230000006872 improvement Effects 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- ZDXPYRJPNDTMRX-VKHMYHEASA-N L-glutamine Chemical compound OC(=O)[C@@H](N)CCC(N)=O ZDXPYRJPNDTMRX-VKHMYHEASA-N 0.000 description 3
- 238000010411 cooking Methods 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 230000009471 action Effects 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000012858 packaging process Methods 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/204—Animal extracts
- A23V2250/2042—Marine animal, fish extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/14—Extraction
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
본 발명은 이스티딘글루타민과 다량의 아미노산, 핵산 등의 영양소가 풍부하게 함유되어 있는 새우를 가공하되 , 순수한 영양소인 엑기스(원액)를 추출한 다음 농축시키고 소금, 포도당, 올리고당, 솔비톨, 과당 등의 혼합물을 일정량 첨가하여 새우본래의 향과 맛을 그대로 보존함은 물론, 영양가를 높여서 고품질의 식품첨가제로 사용하도록 한 새우엑기스(원액)추출방법 및 그로부터 얻어진 새우엑기스에 관한 것으로, 바다에서 채취한 새우를 자연건조하여 건조된 새우를 통상의 분미기계로서 불순물을 완전히 분리제거하는 불순물제거공정인 제1공정과, 상기 제1공정에서 불순물을 제거한 새우를 통상의 적외선 구이기(1평에 100w적외선전구 5개정도를 설치함)를 통과시키면서 새우가 적외선에 의해 타지 않고 빠삭빠삭할 정도로 구워서 살균과 동시에 수분을 제거(건조90%,습도10%)하는 적외선살균구움공정인 제2공정과, 상기 제2공정에서 적외선으로 구운상태의 새우를 통상의 분쇄기로 미분으로 분쇄하는 분쇄공정인 제3공정과 상기 제3공정에서 미분으로 분쇄된 새우분말에 약 4 배의 물을 넣고 99℃의 온도에서 약 50분간 끓인 다음 공지의 프로테아제, 아밀라제 등의 식품분해효소를 상기 새우분말과 물을 합한 량의 100분의 2를 첨가하여 50℃의 온도에서 약 10시간 정도 분해하는 분해공정인 제4공정과, 상기 제4공정에서 새우분말로부터 각종 영양소가 분해된 것을 95℃의 온도에서 약 50분간 끓인 후 새우분말로부터 분해된 새우엑기스(원액)를 여과하여 추출하고 나머지 찌꺼기를 수거하여 새우엑기스(원액)를 추출하는 추출공정인 제5공정과, 상기 제5공정에서 새우로부터 추출한 각종 영양소인 새우엑기스(원액)가 함유되어 있는 원료를 55∼60℃의 온도로 5시간이상 저온농축하여 순도 99% 이상의 새우엑기스(원액)를 얻는 농축공정인 제6공정으로 이루어짐을 특징으로 하는 새우엑기스(원액) 추출방법과 상기 제6공정에서 농축된 새우엑기스(원액) 30%에 소금16%, 포도당20%, 올리고당10%, 솔비톨10%, 과당14%의 비율로 혼합한 혼합물을 첨가하여 100℃의 온도로 약 30∼40분간 가열하여 살균과 동시에 혼합하는 살균혼합공정인 제7공정으로 얻어지는 순도 99% 이상의 새우엑기스(원액) 30%에 소금 16%, 포도당20%, 올리고당 10%, 솔비톨 10%, 과당 14%의 혼합물 70%가 혼합된 새우엑기스(원액)를 얻음으로써 새우의 유효성분인 핵산과 이스티딘글루타민, 아미노산등이 파괴되지 않고 최대한 함유되도록 엑기스(원액)만을 추출하여 일반인들이 새우고유의 맛과 향을 즐길수 있도록 함은 물론 여기에 맛과 영양을 더하도록 소금, 포도당, 올리고당, 솔비톨, 과당, 등을 첨가하여 고품질의 식품첨가제를 만들어 식품의 조리시 사용토록 함으로써 식품의 품질을 향상시키고 새우특유의 비릿내가 나지 않을 뿐아니라 찌꺼기가 남지 않아 청결하고도 맛이 있어 새우고유의 영양소를 최대로 섭취토록 하는등 국민건강 향상에 일익을 담당할 수 있는 매우 획기적이고 신규한 발명이다.The present invention relates to a method for processing shrimp containing a large amount of nutrients such as estidine glutamine and a large amount of amino acids and nucleic acids, extracting pure nutrients (crude solution), concentrating them, and preparing a mixture of salt, glucose, oligosaccharide, sorbitol and fructose To a shrimp extract (raw solution) extraction method in which the original flavor and taste of the shrimp are preserved as it is, and also the shrimp extract is used as a high-quality food additive with high nutritive value, and a shrimp extract obtained therefrom. A first step of removing impurities from the shrimp naturally dried and drying the shrimp as a conventional sieving machine; and a step of removing impurities from the shrimp by removing the impurities from the shrimp in the first step, using an ordinary infrared- The shrimp was burned to the extent that it did not get burned by the infrared rays and became crisp and crispy, A second step of an infrared sterilizing process in which moisture is removed (90% in dryness and 10% in humidity), and a third step of pulverizing shrimp baked in infrared in the second step with a conventional pulverizer In the third step, about four times as much water is added to the shrimp powder crushed by the fine powder and boiled at a temperature of 99 ° C for about 50 minutes. Then, a food decomposition enzyme such as known protease and amylase is added to the shrimp powder in an amount of 100 And a decomposition step of decomposing the nutrients from the shrimp powder at a temperature of 50 DEG C for about 10 hours and a step of boiling the shrimp powder at a temperature of 95 DEG C for about 50 minutes, A fifth step of extracting the shrimp extract (undiluted solution) from the powder by filtering and extracting the remaining debris to extract the shrimp extract (undiluted solution); and a fifth step of extracting the shrimp extract And a sixth step of concentrating the raw material containing the extract (raw solution) at a temperature of 55 to 60 占 폚 for 5 hours or more at a low temperature to obtain a prawn extract (raw solution) having a purity of 99% or more. ) And a mixture of 16% salt, 20% glucose, 10% oligosaccharide, 10% sorbitol and 14% fructose in 30% concentrated shrimp extract (raw solution) 16% salt, 20% glucose, 10% oligosaccharide, 10% sorbitol) were added to 30% of prawn extract (raw solution) having a purity of 99% or more obtained by the seventh step, (Original solution) mixed with 70% of a mixture of 14% fructose is obtained, so that only the extract (raw solution) is extracted so that the nucleic acid, the active ingredient of shrimp, and the amino acid and the like of the shrimp are not destroyed, Enjoy the flavor and aroma of To improve the quality of food by making high quality food additives by adding salt, glucose, oligosaccharide, sorbitol, fructose, etc. to add flavor and nutrition to them. It is a new and innovative invention that can contribute to the improvement of the national health by maximizing the nutrients inherent in the shrimp.
Description
제1도는 본 발명의 새우엑기스(원액) 추출공정도.FIG. 1 is a view showing a shrimp extract (crude solution) extraction process of the present invention. FIG.
제2도는 본 발명의 새우엑기스(원액) 상품화공정도.FIG. 2 is a process chart for commercialization of shrimp extract (undiluted solution) of the present invention.
본 발명은 이스티딘글루타민과 다량의 아미노산, 핵산 등의 영양소가 풍부하게 함유되어 있는 새우를 가공하되 , 순수한 영양소인 엑기스(원액)를 추출한 다음 농축시키고 소금, 포도당, 올리고당,솔비톨, 과당 등의 혼합물을 일정량 첨가하여 새우본래의 향과 맛을 그대로 보존함은 물론, 영양가를 높여서 고품질의 식품첨가제로 사용하도록한 새우엑기스(원액) 추출방법 및 그로부터 얻어진 새우엑기스에 관한 것이다.The present invention relates to a method for processing shrimp containing a large amount of nutrients such as estidine glutamine and a large amount of amino acids and nucleic acids, extracting pure nutrients (crude solution), concentrating them, and preparing a mixture of salt, glucose, oligosaccharide, sorbitol and fructose To a shrimp extract (raw solution) extracting method, in which the original flavor and taste of the shrimp are preserved as it is, and the shrimp extract is used as a high-quality food additive by increasing the nutritive value, and a shrimp extract obtained therefrom.
일반적으로 우리나라 연안에서 대량 어획되며 이스티딘글루타민과 다량의 아미노산, 핵산 등의 풍부한 영양소가 함유된 새우는 예로부터 젓갈류로 가공하거나 건조하여 식품이나 식품첨가제등으로 사용되고 있음은 주지의 사실이다.Generally, it is well known that shrimp which are abundantly caught in the coast of Korea and contain abundant nutrients such as estidine glutamine and a large amount of amino acid and nucleic acid have been processed into salted fishes or dried to be used as foods or food additives.
이중 특히 건조새우는 국 등을 끓이는데 필수적으로 첨가되는 조미료로서 큰 비중을 차지하고 있는 바, 가공하지 않은 상태의 건조새우를 그대로 사용할 경우에는 건조새우가 운반도중이나 조미중 쉽게 부스러져 음식에 딱딱한 껍질과 같은 찌꺼기가 많이 혼입되어 음식의 섭취시 이빨사이에 끼는 등 많은 불편함이 따르므로 조비속 새우를 다시 건져내어 음식을 정갈하게 하였으며, 최근에는 새우를 분쇄하여 식품에 그대로 첨가하는 방법을 많이 사용하고 있다.Especially, dry shrimp occupies a large portion as a seasoning added as an essential ingredient to boil the soup and the like. When dry shrimp is used as it is, the dry shrimp is easily broken during transportation or during seasoning, Because of the many inconveniences such as the sticking of the same residue into the teeth during ingestion of the food, the shrimp were re-introduced to regain food. In recent years, shrimp has been crushed and added directly to food have.
그러나 이와 같이 분쇄하여 사용할 경우 껍질이 혼합되어 새우자체의 특수한 맛이 흐려질 뿐 아니라 색상이 좋지 못하며 특히 새우의 유효성분인 이스티딘글루타민과 아미노산, 핵산 등이 파괴되어 맛과 향이 진하지 않고 껍질이 완전히 분쇄되지 않아 찌꺼기가 남는등 고품질의 식품첨가제로 사용하기에는 여러 가지의 좋지 못한 폐단이 있었다.However, when used as such, crumbs are mixed and not only the special taste of the shrimp is blurred but also the color is not good. In particular, the active ingredient of the shrimp such as estidine glutamine, amino acid and nucleic acid is destroyed, There were various kinds of disadvantages to use as a high quality food additive such as residue left behind.
따라서 본 발명의 목적은 상기 결점을 해결하고자 한 것으로 새우의 유효성분인 아미노산과 이스티딘글루타민, 핵산 등 각종 영양소를 파괴하지 않고 최대로 함유하는 엑기스로 추출하여 맛과 향이 우수한 식품첨가제로 사용하도록 함에 그 목적을 둔 것이다.Accordingly, an object of the present invention is to solve the above-mentioned drawbacks, and it is possible to extract various kinds of nutrients such as amino acids, an active ingredient of shrimp, and nutrients such as estidine glutamine and nucleic acid, That is the purpose.
상기한 목적을 달성하기 위한 본 발명은 바다에서 채취하여 자연건조된 새우를 한평을 기준으로 100w적외선램프 5개를 설치한 배소노에서 적외선으로 빠삭빠삭하게 구워서 수분을 제거(건조90%, 습도10%)하고 분쇄한 후 새우의 유효성분인 아미노산과 이스티딘글루타민, 핵산등이 최대한 함유된 엑기스(원액)를 추출함과 동시에 추출된 엑기스(원액)에 올리고당, 솔비톨, 과당 등을 일정량씩 혼합한 혼합물을 섞어서 끓인후 농축하여 새우본래의 생생한 맛과 향을 즐길 수 있는 식품첨가물을 제공하고자 함에 그 목적을 둔 것이다.In order to accomplish the above object, the present invention provides a method for removing moisture (90% in dryness, 10% in humidity) by blowing infrared rays from a bacono equipped with five 100 watt infrared lamps %), And then the extract (raw solution) containing the amino acid, the active ingredient of the shrimp, and the maximum amount of the estidine glutamine and the nucleic acid is extracted and at the same time, oligosaccharide, sorbitol, fructose, etc. are mixed with the extracted extract The present invention aims to provide a food additive which can be mixed with a mixture, boiled and then concentrated to enjoy the original vivid taste and flavor of the shrimp.
상기와 같은 목적을 달성하기 위한 본 발명을 각 공정에 따라 실시예를 상세히 설명하면 다음과 같다.In order to accomplish the above object, the present invention will be described in detail with reference to the accompanying drawings.
[실시예 1][Example 1]
제1공정 : 불순물제거공정Step 1: Impurity removal step
바다에서 채취한 새우를 자연건조하여 건조된 새우를 통상의 분미기계로서 불순물을 완전히 분리제거한다.The shrimp collected from the sea is naturally dried, and the dried shrimp is used as a conventional sieving machine to completely separate and remove the impurities.
제2공정 : 살균구움공정Second step: Sterilization step
상기 제1공정에서 불순물을 제거한 새우를 통상의 적외선 구이기(1평에 100W 적외선전구5개정도를 설치함)를 통과시키면서 새우가 적외선에 의해 타지 않고 빠삭빠삭할 정도로 구워서 살균과 동시에 수분을 제거(건조90%, 습도10%)한다.In the first step, the shrimp, which has been impregnated with the impurities, is passed through a normal infra-red (100 pounds of infrared light bulb at 1 pyeong), and the shrimp is baked to the extent that it does not burn by the infrared rays, Drying 90%, humidity 10%).
제3공정 : 분쇄 공정Step 3: Grinding process
상기 제2공정에서 적외선으로 구운 상태의 새우를 통상의 분쇄기로 미분으로 분쇄한다.In the second step, the shrimp which is baked with infrared rays is pulverized as a fine powder by an ordinary pulverizer.
제4공정 : 분해공정Step 4: Decomposition Process
상기 제3공정에서 미분으로 분쇄된 새우분말에 약 4배의 물을 넣고 99℃의 온도에서 약 50분간 끓인 다음 공지의 프로테아제, 아밀라제 등의 식품분해효소를 상기 새우 분말과 물을 합한 량의 100분의 2 정도를 첨가하여 50℃의 온도에서 약 10시간 정도 분해시킨다.In the third step, about four times as much water is added to the shrimp powder crushed by the fine powder and boiled at a temperature of 99 ° C for about 50 minutes. Then, a food decomposition enzyme such as known protease and amylase is added to the shrimp powder in an amount of 100 2 minutes is added and decomposed at a temperature of 50 ° C for about 10 hours.
제5공정 : 추출 공정Step 5: Extraction process
상기 제4공정에서 새우분말로부터 각종 영양소가 분해된 것을 95℃의 온도에서 약 50분간 끓인 후 새우분말로부터 분해된 새우엑기스(원액)을 여과하여 추출하고 나머지 찌꺼기를 수거하여 소각하거나 닭아나 , 오리 등의 사료로 사용한다.In the fourth step, the various nutrients from the shrimp powder are decomposed and boiled at a temperature of 95 ° C for about 50 minutes. The shrimp extract (crude solution), which has been decomposed from the shrimp powder, is filtered and extracted to collect the remaining debris, And the like.
제6공정 : 농축공정Step 6: Concentration process
상기 제5공정에서 새우로부터 추출한 각종 영양소인 새우엑기스(원액)가 함유되어 있는 원료를 55∼60℃의 온도에서 5시간이상 저온농축하여 순도 99%이상의 새우엑기스(원액)를 얻는다.The raw material containing the shrimp extract (undiluted solution), which is various nutrients extracted from the shrimp in the fifth step, is concentrated at a temperature of 55 to 60 캜 for 5 hours or more to obtain a shrimp extract having a purity of 99% or more.
[실시예 2][Example 2]
제1공정 : 불순물 제거공정Step 1: Impurity removal step
바다에서 채취한 새우를 자연건조하여 건조된 새우를 통상의 분미기계로서 불순물을 완전히 분리제거한다.The shrimp collected from the sea is naturally dried, and the dried shrimp is used as a conventional sieving machine to completely separate and remove the impurities.
제2공정 : 살균구움공정Second step: Sterilization step
상기 제1공정에서 불순물을 제거한 새우를 통상의 적외선 구이기(1평에 100w적외선전구 5개정도를 설치함)를 통과시키면서 새우가 적외선에 의해 타지 않고 빠삭빠삭할 정도로 구워서 살균과 동시에 수분을 제거(건조90%, 습도10%)한다.In the first step, the shrimp, which has been impregnated with the impurities, is passed through a normal infra-red grit (5 pcs of a 100 watt infrared ray bulb at 1 pyeong) Drying 90%, humidity 10%).
제3공정 : 분쇄 공정Step 3: Grinding process
상기 제2공정에서 적외선으로 구운 상태의 새우를 통상의 분쇄기로 미분으로 분쇄한다.In the second step, the shrimp which is baked with infrared rays is pulverized as a fine powder by an ordinary pulverizer.
제4공정 : 분해 공정Step 4: Decomposition Process
상기 제3공정에서 미분으로 분쇄된 새우분말에 약 4 배의 물을 넣고 99℃의 온도에서 약 50분간 끓인 다음 공지의 프로테아제, 아밀라제 등의 식품분해효소를 상기 새우분말과 물을 합한 량의 100분의 2 정도 첨가하여 50℃의 온도에서 약 10시간 정도 분해시킨다.In the third step, about four times as much water is added to the shrimp powder crushed by the fine powder and boiled at a temperature of 99 ° C for about 50 minutes. Then, a food decomposition enzyme such as known protease and amylase is added to the shrimp powder in an amount of 100 Min and decomposed at a temperature of 50 ° C for about 10 hours.
제5공정 : 추출 공정Step 5: Extraction process
상기 제4공정에서 새우분말로부터 각종 영양소가 분해된 것을 95℃의 온도에서 약 50분간 끓인 후 새우분말로부터 분해된 새우엑기스(원액)를 여과하여 추출하고 나머지 찌꺼기를 수거하여 소각하거나 닭이나, 오리 등의 사료로 사용한다.In the fourth step, the various nutrients decomposed from the shrimp powder are boiled at a temperature of 95 ° C for about 50 minutes. The shrimp extract (crude solution), which has been decomposed from the shrimp powder, is then filtered to extract and the remaining residue is collected for incineration, And the like.
제6공정 : 농축 공정Step 6: Concentration process
상기 제5공정에서 새우로부터 추출한 각종 영양소인 새우엑기스(원액)가 함유되어 있는 원료를 55∼60℃의 온도로 5 시간이상 저온농축하여 순도99% 이상의 새우엑기스(원액)를 얻는다.The raw material containing the shrimp extract (raw solution), which is various nutrients extracted from the shrimp in the fifth step, is concentrated at a temperature of 55 to 60 캜 for 5 hours or more at a low temperature to obtain a shrimp extract having a purity of 99% or more.
제7공정 : 살균혼합공정Seventh Step: Sterilization Mixing Process
상기 제6공정에서 농축된 새우엑기스(원액)30%에 소금 16%, 포도당20%, 올리고당10%, 솔비톨10%, 과당 14%의 비율로 혼합한 혼합물을 첨가하여 100℃의 온도로 약 30∼40분간 가열하여 살균과 동시에 혼합한다.A mixture of 16% of salt, 20% of glucose, 10% of oligosaccharide, 10% of sorbitol and 14% of fructose was added to 30% of concentrated shrimp extract (raw solution) in the sixth step, Heat for ~ 40 minutes and sterilize and mix at the same time.
제8공정 : 포장 공정Step 8: Packaging process
상기 제7공정에서 살균과 동시에 소금, 포도당, 올리고당, 솔비톨, 과당의 혼합물이 첨가된 새우엑기스(원액)를 소비자가 이용하기에 알맞게 포장한다.In the seventh step, the shrimp extract (raw solution) to which a mixture of salt, glucose, oligosaccharide, sorbitol and fructose is added at the same time as sterilization is suitably packed for consumers.
이와같은 실시예에 따른 본 발명은 제2공정에서 적외선으로 가열하여 타지 않을 정도로 구우므로서 새우의 맛과 향을 최대로 보존하는 것이 특징인 바 일반적으로 적외선은 열작용이 왕성하고 투과성이 높아 열이 새우내부에 침투하여 내부에서부터 태우지 않고 굽게 되므로 새우의 유효성분인 아미노산과 이스티딘글루타민, 핵산 등을 파괴시키지 않아 새우본래의 향과 맛을 그대로 보존하며, 여기에 맛과 영양을 더하도록 소금, 포도당, 올리고당, 솔비톨, 과당 등을 일정량 첨가하면 국 등을 끓이는등 식품을 조리할 때 사용되는 고품질의 식품첨가제가 된다.The present invention according to this embodiment is characterized in that, in the second step, it is heated by infrared rays to bake to a degree that it does not burn, so that the taste and flavor of the shrimp are preserved to a maximum. In general, infrared rays are high in heat action and high in permeability, It penetrates into the inside of shrimp and does not burn from the inside, so it does not destroy the active ingredients of shrimp such as amino acid, estidine glutamine, nucleic acid, etc., preserving the original flavor and taste of the shrimp. , Oligosaccharides, sorbitol, fructose, etc., can be added to a high-quality food additive to be used for cooking foods such as soup.
이와 같은 본발명은 새우의 유효성분인 핵산과 이스티딘글루타민, 아미노산등이 파괴되지않고 최대한 함유되도록 엑기스(원액)만을 추출하여 일반인들이 새우고유의 맛과 향을 즐길 수 있도록 함은 물론 여기에 맛과 영양을 더하도록 소금, 포도당, 올리고당, 솔비톨, 과당 등을 첨가하여 고품질의 식품첨가제를 만들어 식품의 조리시 사용토록 함으로써 식품의 품질을 향상시키고 새우특유의 비릿내가 나지 않을 뿐 아니라 찌꺼기가 남지 않아 청결하고도 맛이 있어 새우고유의 영양소를 최대로 섭취토록 하는등 국민건강 향상에 일익을 담당할 수 있는 매우 획기적이고 신규한 발명이다The present invention allows the general public to enjoy the unique taste and aroma of shrimp by extracting only the extract (undiluted solution) so that the nucleic acid which is an active ingredient of shrimp, And add nutrients such as salt, glucose, oligosaccharide, sorbitol, fructose, etc. to make high quality food additive to be used in cooking of food to improve the quality of food, It is clean and delicious, and it is a breakthrough new invention that can contribute to the improvement of the national health by maximizing the nutrients inherent in the shrimp.
Claims (2)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019960021959A KR0181766B1 (en) | 1996-06-18 | 1996-06-18 | Shrimp extracts |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019960021959A KR0181766B1 (en) | 1996-06-18 | 1996-06-18 | Shrimp extracts |
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| KR980000163A KR980000163A (en) | 1998-03-30 |
| KR0181766B1 true KR0181766B1 (en) | 1999-03-20 |
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| KR20020036474A (en) * | 2000-11-10 | 2002-05-16 | 김근기 | Manufacturing method of the food made from amylase |
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