KR101923813B1 - Liguefied seasoning, product method of liquefied seasoning - Google Patents

Abstract

(A) preparing a salted salted shrimp to be a raw material of the present invention; (B) a raw material extract preparation step of preparing at least one raw material of the raw material selected from anchovy, sea tangle, kelp, mussel, Separating the fermentation broth from the solid of the fermented broth and heating, deodorizing, decolorizing and filtering the fermentation broth to produce a fermented broth extract; Mixing step (c) of mixing the seaweed extract of step (c) and the extract of the material of step (b) in a certain ratio and mixing them; Sterilizing the mixed compound of step (d) at a temperature of 70-100 ° C for 30 minutes to 1 hour; And (b) a packing step (bar) for submerging and sealing the mixed compound obtained through the step (e) into a packaging material. Thus, TMA and VBN are reduced by 10 times or more as compared with general shrimp extract, And the turbidity and chromaticity were significantly decreased, and the appearance effect was increased. In comparison with the conventional seasoning which was compared with the control group, the flavor preference, the overall preference and the richness were increased while the bitter aftertaste, the bad taste and the unpleasant smell were lower, It is possible to produce seasonings with the advantage of having a flavor.

Description

Technical Field [0001] The present invention relates to a natural seasoning for liquid phase using a fermented seafood, and a production method thereof.

The present invention relates to a natural seasoning, and more particularly, to a method of preparing a fermented seafood product made from shrimp or anchovy and a fermented shrimp consisting of anchovy sauce and anchovy, anchovy, kelp, mussel, To a natural seasoning for liquid phase using a fermented salted fish having a high flavor and flavor and capable of replacing chemical seasoning which causes various side effects by mixing the salted and salted fish extracts with a certain proportion of the extract.

Salted-fermented sea foods are produced by adding salt to the meat, shellfish and fish of fishes, shellfishes and fishes, suppressing the propagation of spoilage bacteria, and enzymes and external microorganisms of the fishes and shellfishes to act enzymatically to break down meat. As a natural fermented food to prevent the seafood from being taken from hot regions where food storage is not easy, it was originally known as a traditional fermented fish food containing the characteristics of Mokpo area in Jeollanamdo. .

Jeonnam has optimized and activated conditions for producing seafood. Fishing production in Chonnam is the highest in Korea with 130,000 tons ('14). Especially, fishes that are the main raw materials for the fermented fishes are produced in the largest amount of fish (1,685 tons), shellfish (890 tons) and anchovies (301 tons) . In Jeonnam, the number of fisheries in Jeonnam is 22, which is the highest among the 94 fisheries markets in Korea.

Until now, the domestic fermented food processing industry has been recognized as low quality food due to problems such as nonuniformity of product, excessive salt addition, unscientific and unsanitary production or quality change during storage and distribution process.

There have been many studies on the development of processed foods. However, currently commercialized products are fish sauces. Efforts are being made to develop other high-grade processed products using the fermented fish, and studies are being conducted to apply them as raw materials for natural seasoning.

On the other hand, seasoning is a substance used for improving and enhancing the taste during cooking, processing and ingestion of food. In its broad sense, it includes soy sauce and salt, but chemical seasoning such as Miyuan or Jade is commonly known. The domestic seasoning market has grown from chemical fertilizers such as rice bran and breeze in the 60s and 70s to the chemical seasonings in the 1980s.

There are three flavors of seasoning: monosodium glutamate (MSG), nucleic acid (IMP, GMP), and total seasoning (MSG, IMP, and GMP). MSG and nucleic acid are manufactured by direct fermentation. The total seasoning used mainly in Korea and other Asian countries is mixed with MSG, natural materials, spices and salt.

Sodium glutamate (MSG), which is an amino acid seasoning, belongs to a simple seasoning with qualities and has a rich flavor. The early edible sodium glutamate produced by hydrolysis of the gluten contained in the wheat flour, but because of its high cost, it tried several methods such as the synthesis from the oil component (acrylonitrile). However, since the glutamic acid-producing bacteria were found later, the method of producing glutamic acid by fermenting pulmonary molasses and the like as an energy source was high in terms of safety and cost, and is currently produced as a fermentation method by the glutamic acid-producing bacteria.

The nucleic acid-based seasonings taste much more savory than MSG. Representative examples include sodium inosinate (IMP) and sodium guanylate (GMP). Sodium inosinate can taste beef and sodium guanylate tastes like pine mushroom.

In the case of glutamic acid, Dr. Ikeda of the University of Tokyo, Japan in 1908, discovered that it is a component of the flavor of Tamayas in the study of flavor components of kelp, and has since been manufactured and produced in the form of a highly soluble sodium salt and has been used as a food additive.

In the case of chemical seasonings, some households and restaurants use habitually excessive amounts, and according to the International Consumer Organization, "Chinese restaurant syndrome (headache, fever, stiff neck, tightness and nausea) There are various problems such as the possibility of damage, conversion to carcinogen at high temperature, induction of asthma, and acidification of blood to lower the immunity against diseases.

Due to the distrust of chemical seasoning and the promotion of well-being, the sale rate has been rapidly deteriorating. Recently, we have been concentrating on natural materials and concentrated fermented seasonings containing ingredients that can add flavor to the existing seasonings by adding various seasonings. We are developing seasoning.

Korean Patent No. 10-0971010 discloses that an MSG substitute seasoning is an effective substitute for an artificial seasoning MSG, which is generally used in kimchi, without imparting a sensory flavor to kimchi, Discloses a seasoning composition for MSG replacement and a method for producing the same. Korean Patent Laid-Open Publication No. 10-2012-0065512 discloses a method for producing a fermented asparagus, which is different from a seasoning prepared by using a conventional freeze-dried powder of asparagus, discloses a natural seasoning using an asparagine juice which is enhanced in the flavor and flavor of the seasoning by using an enzyme decomposition treatment using papain as a main ingredient of the seasoning. Korean Patent No. 10-1348057 discloses a herbal medicinal herb including a meat extract preparation step, a medicinal herb extract preparation step and a mixing step, a liquid seasoning preparation method using meat as a main ingredient, and a liquid seasoning prepared thereby. Korean Patent No. 10-1466748 discloses a method for preparing a shrimp sauce, comprising the steps of preparing a shrimp sauce prepared by storing in a low-temperature warehouse at an internal temperature of -9 to 10 ° C, a washing step, a dehydrating step, a step of filtering salt water, And a mixed fermentation step of preparing a mixture by mixing saline filtered through the salt-filtering step, and a method for producing the natural seasoning using the fermented shrimp.

The present invention provides a natural seasoning which can replace chemical seasoning accompanied by various side effects and can be manufactured using shrimp and anchovy salted fish which are optimized for providing raw materials and distribution infrastructure in Chonnam area and a manufacturing method thereof.

As a means for solving the above problems, the present invention provides a method of manufacturing a salted salted shrimp, (B) a raw material extract preparation step of preparing at least one raw material of the raw material selected from anchovy, sea tangle, kelp, mussel, Separating the fermentation broth from the solid of the fermented broth and heating, deodorizing, decolorizing and filtering the fermentation broth to produce a fermented broth extract; Mixing step (c) of mixing the seaweed extract of step (c) and the extract of the material of step (b) in a certain ratio and mixing them; Sterilizing the mixed compound of step (d) at a temperature of 70-100 ° C for 30 minutes to 1 hour; And a packing step (bar) for submerging and sealing the mixed compound obtained in step (e) into a bottle, and a method for producing the natural seasoning for liquid phase using the fermented sea food.

The seasoning prepared according to the preparation method of the present invention showed a decrease in TMA and VBN by 10 times or more as compared with the general shrimp extract, and the turbidity and the chromaticity were significantly decreased due to less discomfort, and the apparent effect was increased. Compared to the seasoning, the flavor, overall taste, and richness are increased, but bitter aftertaste, bad taste and unpleasant smell are low, which has the advantage of having improved taste and flavor.

1 shows a process for producing a natural seasoning for liquid phase using the fermented fish paste of the present invention.
Fig. 2 shows the liquid natural seasoning of the present invention in which packaging is completed.
Fig. 3 is a photograph comparing the liquid natural seasoning of the present invention with an ordinary anchovy sauce. Fig.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.

1 is a schematic view showing a process for producing a natural seasoning for liquid phase using the fermented fish paste of the present invention. A method for preparing a natural seasoning for liquid phase using the fermented fish meal of the present invention comprises: (a) preparing a fermented salted or salted anchovy sauce; (B) a raw material extract preparation step of preparing at least one raw material of the raw material selected from anchovy, sea tangle, kelp, mussel, Separating the fermentation broth from the solid of the fermented broth and heating, deodorizing, decolorizing and filtering the fermentation broth to produce a fermented broth extract; Mixing step (c) of mixing the seaweed extract of step (c) and the extract of the material of step (b) in a certain ratio and mixing them; Sterilizing the mixed compound of step (d) at a temperature of 80-100 ° C for 40-60 minutes; And (b) a packaging step for subdividing the mixture blended in step (e) into a packaging material.

(A) The fermentation stage

The step of preparing the fermented fish according to the present invention is a step of preparing shrimp or anchovy sauce using raw materials including shrimp or anchovy. In the present invention, there is provided a method for preparing a fermented fish product, comprising the steps of: preparing a shrimp or anchovy; A step of treating the raw material with salt; And a step of aging and fermenting the raw material after completion of the dwelling step for a predetermined period of time.

The fermentation process may be varied depending on the selection of raw materials including shrimp and anchovy. Examples of the present invention will be described below.

Example  1: Preparation of natural seasoning for liquid phase using shrimp sauce

The raw material preparation step includes selecting a good raw shrimp and washing it with clean seawater, 3-4% saline, and removing water to such an extent that water does not flow on the surface of the washed fish body.

The raw material shrimp can be made of one or more shrimp species selected from among red prawns, mullet prawns, steamed prawns and prawns. However, in the following Experimental Example 1, the mulberry prawns, Is appropriate.

The step of blanching is a step of mixing the raw shrimp with the salt in a predetermined ratio by mixing the raw shrimp, which has been prepared with the raw material preparation step, in a salt treatment. In general, the amount of salt used is 35 ~ 40% in summer and 30% in autumn. At this time, if there is a portion where the salt is not uniform, it is appropriate that the mixing treatment is sufficient because it rotates during aging.

In the aging and fermentation step, raw prawns having been subjected to the above-mentioned step of pilling are aged for 2-3 weeks to prepare prawn sauce. The superior prawn sauce can be judged as meaty tossed tofu, milky white, clear and odor free.

[Experimental Example 1. Analysis of Salinity and Fatty Taste Components of Shrimp Raw Material]

1) Analysis method

Red prawns, mullet prawns, steamed prawns and prawn prawns were prepared for sample preparation. In the pretreatment of the sample, 1 g of the sample of shrimp was vortexed sufficiently in a 100 mL volumetric flask using a third distilled water.

Salinity was measured by the Morh method and the filtrate was analyzed with a 0.45 μm syringe filter. The standard sample was dissolved in the third distilled water to prepare a certain concentration and analyzed. The analytical conditions were as follows: 1% Triethylamine (pH 6.5, 1 mL / min) as mobile phase with HPLC (Agilent 1260 series) and Luna 5um C ₁₈ (150 * 4.6 mm, Respectively.

2) Analysis of salinity and fat content of raw materials of shrimp

Table 1 shows the results of analysis of the salinity and fat content of the four kinds of shrimp as raw materials.

Salinity and richness of four kinds of shrimps Model Salinity (%) GMP
(ug / g) IMP
(ug / g) glutamic acid
(g / 100 g) MSG
(g / 100 g) Red shrimp 57.72 ± 0.34 - - 3.82 4.40 Mushroom shrimp 58.44 + 0.03 45.94 77.99 3.91 4.50 Steamed shrimp 84.09 ± 0.15 28.05 209.58 4.97 5.71 Prawn shrimp 8.23 + - 0.11 32.40 109.22 4.14 4.76

The salinity was the highest in steamed shrimp, and the other 3 species showed similar values. Among GMP and IMP components, GMP was the most abundant in mushroom shrimp, and IMP was high in steamed shrimp. GMP and IMP components of red shrimp were not detected. Glutamic acid and MSG were not significantly different between the groups.

From the above results, it can be said that the shrimp of the present invention can be selected from all kinds of shrimp, shrimp, steamed shrimp, and prawn shrimp. However, it is preferable that the shrimp with relatively high flavor and low unit cost are selected as the raw shrimp .

(B) Production step

The raw material extract is selected from at least one of anchovy, high sea anemone, kelp, mussel, and mugwort having a high content of GMP, IMP and MSG through Experimental Example 2 described below. The selected raw material may be boiled at 80 to 100 ° C for 40 to 60 minutes to obtain a raw material extract.

[Experimental Example 2] Analysis of the richness component of the material]

1) Analysis method

Anchovy, anchovy, shrimp, shiitake, kelp, kimchi, shellfish and mussel were selected and analyzed to identify appropriate sub ingredient materials. GMP, IMP, glutamic acid, and MSG were carried out in the same manner as in Example 1.

For the analysis of the constituent amino acids, 0.5 g of the sample was taken, 1 ml of 6N HCl was added, purged with N ₂ gas for about 1 minute, and reacted at 110 ° C for 24 hours, followed by drying at 40 to 80 ° C. Diluted with 0.02 N HCl to maintain a pH of 2 to 3, then filtered at 0.2 μm and analyzed by an amino acid analyzer.

2) Analysis results

Table 2 shows the contents of GMP, IMP, glutamic acid, and MSG components, which represent the richness components, in the substitute materials.

The rich component of the candidate material group Name of sample GMP
(ug / g) IMP
(ug / g) glutamic acid (g / 100g) MSG
(g / 100 g) Daejeon - 52.044 7.2631 8.3526 Anchovy 242.305 6111.294 8.4843 9.7569 shrimp 19.489 137.753 4.9689 5.7142 Elevation 35.403 74.971 3.0042 3.4548 Kelp - 52.526 1.8016  2.0719 Kim 35.738 36.992 2.2493 2.5867 clam - - 7.7711 8.9368 mussel 209.922 108.747 5.5579 6.3915

GMP content was highest in anchovy> mussel> kim> mushroom> shrimp in order, but not in yellowtail, kelp, and shellfish. The content of IMP was highest in anchovy> shrimp> mussel> altitude> kelp> chrysanthemum> chrysanthemum, and clams were not detected.

The anchovy was the highest in the order of anchovy> shellfish> hwangtae> mussel> shrimp> shrimp> kelp> kelp.

Table 3 shows the results of analyzing constituent amino acid components in the material.

The constituent amino acid component (g / 100 g) Daejeon Anchovy shrimp Elevation Kelp Kim clam mussel Asp 4.85 6.01 3.47 1.35 1.25 1.98 4.65 4.37 Thr 2.26 2.72 1.58 0.74 0.47 1.28 2.10 2.19 Ser 2.71 2.60 1.66 0.79 0.43 1.10 2.13 2.44 Pro 2.56 2.14 1.56 0.51 0.34 0.97 1.34 1.82 Gly 4.81 3.29 2.66 0.64 0.48 1.39 1.96 2.90 Ala 3.49 3.83 2.34 0.80 0.66 2.46 2.35 2.40 Val 2.05 2.69 2.08 0.87 0.44 1.19 1.62 1.71 Ile 1.69 2.27 1.32 0.49 0.31 0.67 1.62 1.53 Leu 3.58 4.61 2.36 0.96 0.64 1.54 3.28 2.93 Tyr 1.25 1.88 1.25 0.39 0.24 0.63 1.36 1.56 Phe 1.80 2.42 1.66 0.59 0.41 0.82 1.56 1.66 Lys 3.68 5.09 2.30 0.74 0.41 1.07 3.21 3.73 His 0.93 1.44 0.72 0.29 0.11 0.26 0.71 0.82 Arg 3.43 3.62 2.68 0.79 0.37 1.26 2.88 3.13

The content of GMP and IMP was highest in the anchovy, and the content of amino acid was highest in Jeungtae>mussel>shellfish>shrimp>kim>mackerel> kelp. Since IMP and GMP, which are nucleic acid seasonings, have a high effect of synergy with MSG when they are used in combination with MSG, a compound seasoning added with nucleic acid seasoning to MSG is widely used. Therefore, anchovy, , Mussel, and mackerel could increase the flavor complexively.

(C) Preparation step of the seaweed extract

In the step of preparing the fermented seaweed extract of the present invention, the upper solid of the shrimp prepared in the step (a) is separated from the fermented liquid of the lower portion of the fermented seaweed, and the separated fermented liquid is heated at 80 ° C for 1 hour to heat the soluble solid to 19 ° to 20 ° ; A deodorization and decolorization step in which 1 wt% of activated carbon is added to the concentrate in which the heating step is completed, and heating and stirring are carried out at 60 ° C for 2 hours; And adding diatomaceous earth to the extracted liquid in which the deodorization and decolorization step is completed, and filtering using a filter press.

The heating step of the present invention is a step of separating the upper solid of the salted shrimp from the fermentation broth of the lower portion and heating the separated fermentation broth to decompose the fish meat. The heating step was confirmed by heating the soluble solid at 19 to 20 ° Bx at 80 ° C for 1 hour through the following Experimental Example 3, keeping color and flavor appropriately.

[Experimental example 3: Establishment of manufacturing conditions for the heating step]

1) Analysis method

Soluble solids were diluted 2-fold with each sample and centrifuged at 3,000 rpm for 10 minutes

The supernatant was filtered with a filter paper (Whatman No. 2) and measured with a porcelain meter (PAL-1 ° 0~53%, Atago, Japan) and expressed as ° Bx. The pH was measured by centrifuging the 10-mL sample diluted 10-fold at 3,000 rpm for 10 minutes, filtering the supernatant with filter paper (Whatman No. 2), and then measuring the pH with a pH meter (A2115, Thermo, MA, USA) The average value was shown repeatedly.

The chromaticity of each sample was measured and the transmittance of each sample was measured at 420 nm using a microplate spectrophotometer (EON, BioTek, VT, USA). Turbidity was measured by measuring the transmittance of each sample at 600 nm using a microplate spectrophotometer (EON, BioTek, VT, USA). The salinity was measured by Morh method after filtering a sample to a volume of 100 mL.

2) Analysis results

Table 4 below shows the physicochemical properties of the fermented fish meal according to the heating temperature.

Physicochemical properties according to heating temperature Soluble solids (° Bx) pH  Salinity  Turbidity Chromaticity 60 ℃ extraction 19.47 ± 5.80 7.61 ± 2.27 8.40 ± 2.35 0.48 0.11  1.73 + - 0.41 80 ℃ extraction 19.21 + - 5.73 7.71 + - 2.30 8.58 ± 2.40 0.38 ± 0.09 1.52 + - 0.36 100 ℃ extraction 19.37 ± 5.77 7.65 ± 2.28 7.40 ± 2.06 0.35 + 0.08  1.55 + - 0.37

The soluble solids, pH, and salinity did not show any significant difference according to temperature, but turbidity and chromaticity were higher in the extract group at 60 ℃ than in the other groups. When seasoning is added to a clear soup, there should be no sediment to increase the consumer's preference. Therefore, it was concluded that the 60 ℃ extraction group with many sediments was not suitable for the production conditions. When the maintenance and efficiency of the equipment were compared, the 80 ℃ extraction group seemed to be the optimum condition.

Table 5 below shows the results of the analysis of physicochemical properties according to the extraction time. The extraction time (30 minutes, 1 hour, 2 hours) was measured at 80 ℃, which was the optimal temperature condition.

Physicochemical properties according to extraction time Soluble solids (° Bx) pH  Salinity  Turbidity Chromaticity 30 minute extraction 18.93 + - 5.64 7.81 ± 2.33 8.65 ± 2.42 0.74 + 0.17 2.27 ± 0.53 1 hour extraction 18.91 ± 5.64 7.69 ± 2.29 8.58 ± 2.40 0.30 ± 0.07 1.41 + - 0.33 2 time extraction 20.44 + 5.09 7.73 ± 2.31  8.70 ± 8.70 0.36 ± 0.09  1.47 ± 0.35

The 30 - minute extraction group showed significantly higher turbidity and chromaticity than the other groups, and the soluble solid fraction was higher in the 2 - hour extraction group. pH and salinity were not different between groups. The 30 min extraction group was excluded because it caused the turbidity of the finished product. In the 2 hr extract group, the soluble solids were high and the fragrance was not good. Therefore, 1 hr extraction at 80 ° C is most appropriate.

Shrimp sauce has a high flavor, but it has a disadvantage in that its color tends to become turbid with the characteristic flavor of salted shrimp, and visual aesthetics may drop. According to the above results, the deodorization and decolorization step according to the present invention may be complemented with the above problem, and it may be possible to remove flavor and taste of salted shrimp, and to remove turbidity and fishy smell.

The following Experimental Example 4 shows the results of analysis of TMA and VBN, turbidity and chromaticity of the shrimp extract sample and general shrimp extract obtained through the deodorization / decolorization step of the present invention.

[Experimental Example 4 Deodorization and Chromatographic Analysis of Shrimp Extract from Deodorization and Decolorization Step]

1) Analysis method

To prepare the sample extract, take 10 g of the homogeneously ground sample, add 10 mL of distilled water, crush well, place in a beaker, add 20 mL of 10% trichloroacetic acid solution, cover with foil, and extract for 30 minutes. After the extraction, the solution was filtered through a 50-mL volumetric flask. The residue was washed with trichloroacetic acid solution, and the filtrate was added to the filtrate.

Trimethyl amine (TMA) was measured by TMA quantitation by Picrate method. Take 2 mL of sample extract into a stoppered test tube, add 1 mL of 10% formalin solution, mix 10 mL of dehydrated toluene and 3 mL of K2CO3 saturated solution, and immediately stop. After warming at 30 ° C for about 10 minutes, shaking strongly for 1 minute and extracting. After standing at room temperature for about 5 to 10 minutes, 5 mL of about half of the toluene layer of the upper layer is titrated and a test tube with a cap containing 0.5 g of anhydrous sulfuric acid And dehydrated by shaking well. 3 mL of dehydrated toluene solution was taken in a separate dry test tube and 3 mL of 0.02% picric acid · solution was mixed and absorbance was measured at 410 nm.

To measure volatile basic nitrogen (VBN), 1 mL of boric acid mixed solution is injected into the inner space of the dry diffusion vessel to cover the inner surface of the inner vessel. The glass rod is supported under the diffusion vessel to slightly tilt the vessel. 1 mL was taken. K2CO3 saturated solution was added, and 1 mL was added to the outside of the diffusion vessel. The lid was closed and left at 37 ° C for 1 hour. The solution was titrated with 0.02 N H 2 SO 4 solution until the green color changed to red.

2) Analysis results

Table 6 shows the analysis of physicochemical properties according to deodorization, discoloration, and introduction of process.

Analysis of physicochemical properties of deodorization and decolorization process TMA (mg%) VBN (mg%) Turbidity Chromaticity Shrimp extract 512.43 + - 0.67 47.41 + - 0.67 0.078 ± 0.00 0.235 + - 0.01 Deodorant / discoloration shrimp extract 39.22 + 1.40 29.42 + - 0.67 0.046 ± 0.00 0.073 ± 0.00

When the deodorization / decolorization technique was introduced, the extracts after the deodorization and decolorization steps of the present invention were reduced in both TMA and VBN compared to the general shrimp extract. In addition, the turbidity and the chromaticity were also significantly decreased, so that the extract prepared by the step of the present invention increased the solubility, while the unpleasant odor was removed.

(D) Blending step

The mixing step of the present invention is a step of mixing the extract of the fermented seaweed of step (c) and the extract of the material of step (b) in a predetermined ratio. The shrimp extract is high in salty taste but high in salinity, so it is important to blend it appropriately with the ingredients. As a result of the following Experimental Example 5, the blending ratio was 55% by weight of the shrimp extract of step (c), 42.62% by weight of purified water, 1.0% by weight of anchovies, 0.3% by weight of sea tangle, 0.02% 0.02% by weight of garlic, 0.02% by weight of garlic, and 0.02% by weight of liquid fructose.

[Example of laboratory 5. Shrimp extract]

 1) Experimental method

Physicochemical changes were observed when the amount of shrimp extract (55%, 65%, 75%) was changed by the above step (c). Table 7 shows physicochemical properties according to the amount of shrimp extract and Table 8 shows the compounding ratio set based on the richness of the sub ingredient.

Physicochemical properties according to the amount of shrimps Soluble solids (° Bx) pH  Salinity  Turbidity Chromaticity Shrimp 55% 13.13 ± 3.91 6.58 ± 1.96 5.28 ± 1.47 0.24 ± 0.01 1.04 0.25 Shrimp 65% 18.79 ± 5.60 7.60 ± 2.26 8.28 ± 2.32 0.42 + 0.10 1.52 + - 0.36 Shrimp 75% 23.59 + - 7.03 7.81 ± 2.33 12.04 + - 3.36 0.33 + 0.08 1.32 0.31

Shrimp liquor Liquid seasoning Additional ingredients Condition (%) Shrimp extract Purified water Anchovy Elevation Kelp mussel onion garlic Liquid fructose Mixing ratio 55 42.62 1.0 0.3 0.02 1.0 0.02 0.02 0.02

Soluble solids and salinity were proportional to the content of salted shrimp, and pH, turbidity, and color were not significantly different. Salinity was higher than 10% for shrimp (> 75%) and was excluded (30% for shrimp and 50% for shrimp).

A sensory evaluation was conducted to investigate the effect of the combination. The sensory evaluation was carried out with a sample of 60 ° C after adding the same amount of sample to the seasoned bean sprout soup containing the taste sensitivity and taste evaluation according to each sample.

2) Experimental results

Tables 9 to 10 show the taste and sensory evaluation results of the liquid seasoning according to the amount of the shrimp extract added.

Sensory evaluation of taste and taste according to the amount of shrimp Appearance preference (color) The flavor degree (incense) Flavor preference Overall likelihood 55% added shrimp 5.00 0.33 4.55 + - 0.40 3.89 ± 0.28 4.00 0.21 Add 65% shrimp 5.00 0.33 4.11 ± 0.23 4.00 0.21 3.89 ± 0.31 Positive control group 3.45 ± 0.22 4.56 ± 0.54  3.11 ± 0.50 3.56 ± 0.65

Sensory evaluation of sensory properties according to the amount of shrimp color Salty taste Bad taste Richness An unpleasant smell A lonely aftertaste 55% added shrimp 3.22 ± 0.29 3.89 ± 0.23 3.89 + - 0.38 3.89 0.35 2.89 + - 0.41 2.78 + - 0.47 Add 65% shrimp 3.44 ± 0.34 4.44 0.22 3.89 ± 0.23  3.67 ± 0.21 2.89 ± 0.40 2.89 0.43 Positive control group 3.89 ± 0.31  4.67 ± 0.58 4.56 ± 0.45 2.67 ± 0.33 3.56 ± 0.63 3.56 ± 0.56

The taste, overall acceptability, taste, and overall acceptability of salted salted fish were the highest in the group with 30% added salty salted fish. Sensitivity of salty taste was proportional to the content of salted salted salted shrimp. The salty taste was higher than that of positive control, bittersweet aftertaste, salty taste and unpleasant smell Compared to the control group.

The addition of 55% of shrimp extract, 65%, showed that flavor was more influential than that of the control. Especially, 55% of shrimp was added.

(E) Sterilization step

The sterilization step is a step of sterilizing the mixture obtained through step (d) at a temperature of 70-100 ° C for 30 minutes to 1 hour. The sterilization method may be a sterilization method such as heating or ultraviolet ray treatment.

(F) Packaging step

Fig. 2 shows the liquid natural seasoning of the present invention in which packaging is completed. In the packaging step of the present invention, the sterilized mixture of step (d) is subdivided into a packaging material and sealed to complete the liquid seasoning. Packing materials and packaging methods can be applied in various packing methods for safe and normal temperature distribution of liquid seasoning. Materials having excellent heat resistance, water resistance and barrier property, such as a container made of pat, a retort pouch, Can be packaged using one.

The natural seasoning prepared with the method of the present invention has a high content of Asp, Lys and Arg among the constituent amino acids, and is suitable for the food standard test, and this effect is confirmed by the following Experimental Example 6 .

[Experimental Example 6 Analysis of General Composition and Nutritional Composition and Standard Test for Food Standard]

1) Analysis method

The general component analysis was performed according to the Food Ordinance method. Moisture was measured by the atmospheric pressure heating drying method. The ash content was measured by direct filtration method at 550 ° C. The crude protein was analyzed by a kjeldahl method using a protein analyzer (VAPODEST 50S, Gerhardt, Germany) and a crude fat extraction device (SOXTEC AVANTI SE-416, Gerhardt, Germany ) By Soxhlet method.

Nutritional analysis includes analysis of cholesterol, trans and saturated fats, sugars and cations. For cholesterol analysis, about 2 g of the sample was taken, 40 mL of 95% ethanol and 8 mL of 50% potassium hydroxide solution were added. After refluxing for 70 minutes using a magnetic stirrer-heater, 60 mL of 95% ethanol was added through the top of the condenser. After about 15 minutes, the stopper was capped and allowed to cool to room temperature before the test solution was stabilized for 24 hours.

To remove the saponified test solution, add 100 mL of toluene, transfer to a separating funnel, add 110 mL of 1 M potassium hydroxide solution, shake, discard the separated lower layer, add 40 mL of 0.5 M potassium hydroxide solution and repeat as above. The toluene layer was washed three times or more with 40 mL of distilled water, dehydrated and allowed to stand for at least 15 minutes. 25 mL of the extracted toluene layer was taken, concentrated under reduced pressure at 40 ° C, evaporated to dryness, and about 3 mL of acetone was added to the residue, and then concentrated under reduced pressure to dry completely. The residue was dissolved in 3 mL of dimethylformamide (DMF) to give a test solution.

For derivatization, 1.0 mL of the standard solution and the test solution, 0.2 mL of hexamethyldisilane, and 0.1 mL of trimethylchlorosilane were added, the stopper was closed, and the mixture was vigorously stirred for 30 seconds and then allowed to stand for 15 minutes. 1.0 mL of 5α-Cholestane internal standard solution and 10 mL of distilled water were added and stirred. The heptane layer of the upper layer was taken as the test solution and analyzed under the same conditions as in Table 11.

Cholesterol GC analysis conditions Model Agilent 7890B GC Gas Air, N ₂ , H ₂ Column flow 2.0 mL / min Column HP-5 (25m) Detecter FID Inject temp 250 ℃ Detect temp 300 ° C Oven temp 190 ° C (hold 2 min) → 20 ° C / min rate → 230 ° C (hold 3 min)
→ 40 ° C / min rate → 255 ° C (hold 25 min) Split ratio 20: 1

For trans fat and saturated fat analysis, homogenized specimens were weighed and placed in a Mazonier tube and about 100 mg of pyrogallol and 2 mL of internal standard solution were added. Add boiling water, add 2 mL of ethanol and 10 mL of 8.3 M hydrochloric acid solution, mix well, seal and dissolve in a water bath at 70-80 ° C for 40 minutes.

Ether extraction was carried out by adding 25 mL of diethyl ether to the degradation product and shaking. 25 mL of anhydrous petroleum ether was added, the mixture was shaken again for 5 minutes, and the mixture was allowed to stand for at least 1 hour until the upper layer was cleaned. The ether was then slowly evaporated in a 35-40 ° C water bath using nitrogen.

The test solution was prepared by dissolving 2 to 3 mL of chloroform and 2 to 3 mL of diethyl ether and dissolving the fat in a 15 mL test tube. The solution was concentrated with nitrogen in a 40 ° C. water bath, and 2.0 mL of 7% trifluoroborane methanol solution and 1.0 mL Of toluene was added. After heating for 45 minutes in a 100 ° C. oven, the reaction mixture was cooled, and 5.0 mL of distilled water, 1.0 mL of hexane and about 1.0 g of anhydrous sodium sulfate were added thereto, and the mixture was shaken. The separated supernatant was dehydrated, The analysis was carried out under the same conditions.

Trans fatty acid GC analysis conditions Model Agilent 7890B GC Gas Air, N ₂ , H ₂ Column flow 0.75 mL / min Column SP-2560 (100 m x 0.25 mm x 0.2 m) Detecter FID Inject temp 225 ° C Detect temp 285 ℃ Oven temp 100 ° C (hold 4 min) → 3 ° C / min rate → 240 ° C (hold 15 min) Split ratio 20: 1

In the saccharide analysis, the saccharide standard solutions were prepared by drying each of the saccharide standards (fructose, glucose, sugar, maltose, and lactose) in a 60 ° C vacuum oven for 12 hours and dissolving them in distilled water. The concentration of the standard solution for the calibration curve was adjusted by adjusting the peak area of the test solution to satisfy the linearity of each saccharide reference material.

The test solution was prepared by heating the sample from which the fat had been removed in a water bath at 85 ° C for 25 minutes, extracting the saccharide, cooling it to room temperature and filtering it through a 0.45 μm nylon membrane filter to prepare a test solution. Respectively.

Sugar HPLC analysis conditions Model Agilent 1260 HPLC Mobile phase Acetonitrile: Water (75:25, w / w) Column flow 0.8 mL / min Column Agilent Carbohydrate (4.6, 5 [mu] m) Inject volume 5 μL Oven temp Room Detector RID

In the cation analysis, the test solution was prepared by microwave method. 1.0 g of the sample was placed in a microwave digestion system, treated with 10 ml of nitric acid, disassembled, transferred to a measuring flask, and measured by ICP-OES equipment.

Cation (Ca, K, Mg, Na) analysis conditions Element
Condition Ca K Mg Na Wavelength (nm) 317.933 766.491 285.213 588.995 Plasma (L / min) 15.0 15.0 15.0 15.0 Auxiliary (L / min) 1.50 1.50 1.50 1.50 MFC (L / min) 0.900 0.900 0.900 0.900

2) Analysis results

Table 15 shows the general compositional analysis results of the final seasoned shrimp liquid seasoning products. The average salinity of liquid seasoning (5.5 ~ 9.8%) was about 2% higher than that of LMP.

General components and flavor components of final seasoning products pH Salinity (%) GMP (ug / g) IMP (ug / g) glutamic acid (g / 100g) MSG (g / 100 g) Shrimp liquid seasoning 8.31 11.82 N.D. N.D. 0.279 0.321

Table 16 shows the results of analyzing constituent amino acid components. Asp, Lys, and Arg represent the highest content among 14 amino acids.

The final amino acid composition (g / 100g) Asp Thr Ser Pro Gly Ala Val Ile Leu Tyr Phe Lys His Arg 0.168 0.068 0.065 0.084 0.136 0.115 0.078 0.067 0.111 0.018 0.058 0.157 0.011 0.156

Table 17 shows the results of the cation (Ca, K, Mg) component analysis. Among the three cations, Mg has the highest content.

The cation (Ca, K, Mg) component (mg / 100g) of the final seasoning product Ca K Mg Shrimp liquid seasoning 24.14 + - 0.49 89.20 + - 1.50 110.72 + - 2.10

Table 18 shows the results of the analysis of nine nutritional components. Trans fat, one of the causes of vascular disease in the body, had a content of 0 g and no cholesterol was detected.

Nutritional composition of the final prawn sauce liquid seasoning products (g / 100g) Calories (Kcal) Carbohydrate (g) Sugars (g) Protein (g) Fat (g) Saturated fat (g) Trans fats (g) Cholesterol (mg) Sodium (mg) 12 One 0 2 0 0 0 0 3958

Table 19 shows the food standard test for the final product, the fresh seasoned liquid seasoning. The coliform group was tested for the flavor of the shrimp liquor as a sauce, and the result was suitable for the standard (coliform: negative).

Food Standards Inspection type moisture Coliform group Escherichia coli Shrimp liquid seasoning Sauces - voice -

Example  2: Preparation of natural seasoning for liquid phase using anchovy sauce

(A) The fermentation stage

In preparing the raw material for the fermentation process according to the present invention, the anchovy is selected and cleaned with 3 to 4% of saline below 10 ° C., and water is washed on the surface of the raw anchovy, This process consists of removing the water to such an extent that it does not flow down.

The dipping step is a step of uniformly mixing the raw anchovy and the salt which have been completed in the raw material preparing step at a predetermined ratio, and then dipping the salt mixture. In general, the amount of salt used is about 20-25% of the raw anchovy. As the lead of raw anchovy is bad, the amount of the salt is increased as the fat content is high and the temperature is high. On the other hand, . After the addition of the salt, stir the salt once a day for a few days to allow the salt to penetrate evenly and then seal and ferment.

In the fermentation and fermentation step, the raw shrimp which has been subjected to the bamboo step is aged for 2 to 3 months or more and made into anchovy sauce. The fermentation period may vary depending on the fermentation temperature and the concentration of salt. The fermentation is carried out until the fermentation is complete without smelling the ferment. When the fermentation is completed, the fermented oil is removed from the surface of the fermented anchovy.

(B) Production step

The extracting step of the embodiment of the present invention is performed in the same manner as in the first embodiment.

(C) Preparation step of the seaweed extract

The step of preparing the fermented seaweed extract of the present invention comprises the steps of: separating the upper solid of the anchovy sauce prepared in the step (a) and the fermented liquid from the lower fermented seaweed, heating the separated fermented liquid at 80 ° C for 1 hour to 35 ° of soluble solid; A deodorization and decolorization step in which 1 wt% of activated carbon is added to the extract solution through the heating step and heated and stirred at 60 ° C for 2 hours; The extraction solution having passed through the deodorization step is loaded with diatomaceous earth and filtered using a filter press.

In the heating step of the present invention, the upper layer fermentation broth separated from the solid of the anchovy sauce having been subjected to step (a) is heated to decompose the fish meat. The deodorization and decolorization step was confirmed through the following Experimental Example 7, and it was judged that it was appropriate to heat and stir at 60 ° C for 2 hours. After the deodorization and decolorization step has been completed, diatomaceous earth is added to the extract, and a filtration step using a filter press is performed.

The deodorization and decolorization step according to the present invention can complement the disadvantage that the color of the anchovy sauce is intensified and the appearance of the anchovy sauce is lowered when added to the food, in addition to the odor and odor characteristic of the anchovy sauce. In the following Experimental Example 7, the effect of deodorizing and decolorizing step according to the present invention was confirmed by analyzing deodorization and chromaticity of the extract solution and the conventional anchovy sauce.

[Laboratory Example 7 Deodorization and Chromatographic Analysis of Anchovy Sauce in Deodorizing and Decolorizing Stages]

1) Analysis method

The analytical method was the same as that described in Example 4 in the laboratory.

2) Analysis results

Table 20 shows the results of analyzing physicochemical properties according to the deodorization and decolorization step of the present invention, and FIG. 3 shows the extracts according to the deodorization and decolorization steps of the conventional anchovy sauce and the present invention. A shown in Fig. 3 represents an extract of the present invention, and B represents an ordinary anchovy sauce.

Analysis of physicochemical characteristics according to deodorization and decolorization stages of the invention Total nitrogen Soluble solids (° Bx) pH Salinity Turbidity Anchovy sauce 1.58 ± 0.01 36.20 ± 0.02 5.94 + - 0.01 20.82 + 0.11 0.11 ± 0.00 Deodorant, discoloration, fish sauce 1.43 + - 0.01 35.00 0.02 5.80 ± 0.01 21.05 + 0.13 0.04 ± 0.00

The anchovy extract according to the deodorization and decolorization step of the present invention showed that the turbidity was significantly lower than that of the general anchovy sauce, and the chromaticity was also different enough to be visually confirmed as shown in FIG. In the deodorization / decolorization process, there was no change in the total nitrogen content and it was confirmed that the process was suitable and the olfactory response was decreased.

(D) Blending step

The mixing step of the present invention is a step of mixing the extract of the fermented seaweed of step (c) and the extract of the material of step (b), which are carried out in Example 1, in a certain ratio. According to the following Experimental Example 8, the compounding ratio was 55% by weight of anchovy juice extract, 42.62% by weight of purified water, 1.0% by weight of anchovy, 0.3% by weight of sea tangle, 0.02% by weight of sea tangle, 1.0% by weight of mussels, 0.02% by weight of garlic, and 0.02% by weight of liquid fructose.

[Experimental Example 8: Setting ratio of anchovy juice extract]

1) Experimental method

The pH, salinity, and total nitrogen content of the anchovy juice extract prepared in step (c) are shown in Table 21. The pH was 5.94, the salinity was 20.82% and the total nitrogen content was 1.58%. Table 21 shows the pH, salinity and total nitrogen content of anchovy fish sauce.

PH, salinity and total nitrogen content of anchovy fish sauce pH Salinity (%) Total nitrogen (%) Anchovy sauce 5.94 + - 0.01 20.82 + 0.11 1.58 ± 0.01

Physicochemical changes were observed when the amount of anchovy juice extract (55%, 65%, 75%) was changed in step (c). Table 22 shows the physicochemical properties according to the amount of anchovy juice, and Table 23 shows the compounding ratio set based on the richness of the ingredient.

Analysis of physicochemical characteristics according to the amount of anchovy sauce Soluble solids (° Bx) pH Salinity Turbidity Anchovy sauce 55% 35.02 0.02 6.26 ± 0.01 7.70 + 0.03 0.04 ± 0.00 Anchovy sauce 65% 35.12 ± 0.04 6.54 + 0.03 10.83 + 0.07 0.03 ± 0.00 Anchovy sauce 75% 35.24 ± 0.05 6.33 + 0.02 12.62 + - 0.12 0.06 ± 0.00

Anchovy juice Liquid seasoning Ingredients Ratio Condition (%) Anchovy juice extract Purified water Anchovy Elevation Kelp mussel onion garlic Liquid fructose Mixing ratio 55 42.62 1.0 0.3 0.02 1.0 0.02 0.02 0.02

Overall chemical analysis showed that the salinity was the lowest at 55% and was proportional to the content of anchovy sauce. In addition, the addition of 55% to 75% by weight of anchovy sauce was most effective.

A sensory evaluation was conducted to investigate the effect of the combination. For the sensory evaluation, the same amount of sample was added to the bean sprout soup which was not seasoned according to each sample, and the sample was subjected to sensory evaluation at 60 ° C after stirring.

2) Experimental results

The following Tables 24 to 25 show the taste and sensory evaluation results of anchovy sauce.

Sensory Evaluation of Pinus syrup according to Amount of Anchovy Sauce Appearance preference (color) The flavor degree (incense) Flavor preference Overall likelihood Anchovy juice liquid seasoning 4.75 0.41 4.38 ± 0.60 4.13 ± 0.67 4.25 ± 0.59 Positive control group 4.00 0.42 3.00 0.42 3.13 ± 0.44 3.38 + - 0.46

Sensory evaluation of sensory properties according to the amount of anchovy sauce color Salty taste Bad taste Richness An unpleasant smell Bitter aftertaste Anchovy juice liquid seasoning 3.75 + - 0.56 4.63 ± 0.53 4.63 ± 0.6 4.13 + - 0.55 3.88 ± 0.72 3.13 ± 0.48 Positive control group 4.50 ± 0.5 4.63 ± 0.68 4.63 ± 0.73 3.75 ± 0.37 4.00 0.71 3.13 ± 0.40

The flavor, appearance, taste and overall acceptability of the liquid seasoning were higher in the liquid seasoning group of the developed anchovy sauce. The salty, bitter and bitter aftertaste did not show any difference from the positive control, and the flavor was higher than that of the positive control, and the color and unpleasant smell were lower than those of the positive control sold in the market, and the flavor of the seasoning was improved .

(E) Sterilization step

The sterilization step is carried out in the same manner as in Example 1 above.

(F) Packaging step

The sterilized mixture of step (d) is subdivided into a packaging material and sealed to complete a liquid seasoning. The method is the same as the packaging step described in the first embodiment.

The natural seasoning prepared with the anchovy sauce prepared by the method of the present invention has a high content of Ala in the constituent amino acids and is suitable for the food standard inspection, and this effect is confirmed through Experimental Example 9 described below.

EXPERIMENTAL EXAMPLE 9 Analysis of General Composition and Nutritional Composition and Standard Test for Food Standard

1) Analysis method

The analytical method was the same as the general analysis and the nutritional element analysis method of Example 1 above.

2) Analysis results

Table 26 shows the general compositional analysis results of the final anchovy sauce liquid seasoning products. Compared with the average salinity of liquid seasoning (5.5 ~ 9.8%), the value was about 1% higher than that of GMP and IMP.

The general ingredients and the richness ingredient of the final anchovy sauce liquid seasoning product pH Salinity (%) GMP (ug / g) IMP (ug / g) glutamic acid (g / 100g) MSG (g / 100 g) Anchovy juice liquid seasoning 5.85 10.78 N.D. N.D. 0.746 0.858

Table 27 shows the results of analyzing constituent amino acid components. Ala was 0.574 g / 100 g and showed the highest content among 14 kinds of amino acids.

Final anchovy fish sauce liquid seasoning product composition amino acid component (g / 100g) Asp Thr Ser Pro Gly Ala V al Ile Leu Tyr Phe Lys His Arg 0.229 0.041 0.041 0.173 0.264 0.574 0.264 0.164 0.244  0.004 0.053 0.434 0.061 0.004

Table 28 shows the results of the cation (Ca, K, Mg) component analysis. K was 188.8 mg / 100g, which was the highest among the three cations and was 10 times higher than Ca.

Cation (Ca, K, Mg) component (mg / 100g) of the final anchovy sauce liquid seasoning product Ca K Mg Anchovy juice liquid seasoning 11.31 + 0.03 188.8 ± 0.62  36.69 ± 0.15

Table 29 shows the results of nine nutritional analysis results. Saturated and trans fats, one of the causes of vascular disease in the body, showed 0 g of content and no cholesterol was detected.

Nutritional composition of final anchovy sauce liquid seasoning products (g / 100) Calories (Kcal) Carbohydrate (g) Sugars (g) Protein (g) Fat (g) Saturated fat (g) Trans fats (g) Cholesterol (mg) Sodium (mg) 21 One 0 5 0 0 0 0 3949

Table 30 shows the food standard reference test of the anchovy sauce liquid seasoning of the present invention. For the liquid seasoning, the coliform group was tested with the food type as the source, and the result was suitable for the standard (coliform group: negative).

Food Standards Inspection type moisture Coliform group Escherichia coli Anchovy juice liquid seasoning Sauces - voice -

The liquid seasoning natural seasoning using the fermented fish paste of the present invention can be considered as a well-being food that can replace the chemical seasoning which accounts for a majority of the existing seasoning market, and is a characteristic product of the Jeonnam region that is rich in raw material resources and distribution infrastructure. It can contribute to the development, and thus it is industrially applicable.

Claims (5)

(A) the step of preparing salted salted shrimp by selecting one or more shrimp species as the raw material from the raw shrimp, mung bean shrimp, steamed shrimp and prawn shrimp as raw materials;
(B) a raw material extract preparation step of preparing at least one raw material of the raw material selected from anchovy, sea tangle, kelp, mussel,
The solid of the step (a) was separated from the fermentation broth, and the fermentation broth was heated at 80 ° C for 1 hour to concentrate the broth-soluble solid, the raw material, to a Brix of 19-20. Deodorization and decolorization were carried out by adding 1% Adding activated charcoal, heating at 60 ° C for 2 hours, stirring, and filtering to prepare a seaweed extract (c);
The fermented seaweed extract of step (c) and the extract of step (b) were mixed with 55 wt% of shrimp extract, 42.62 wt% of purified water, 1.0 wt% of anchovies, 0.3 wt% of sea tangle, 0.02 wt% of kelp, 0.02% by weight of garlic, 0.02% by weight of garlic, and 0.02% by weight of liquid fructose;
Sterilizing the mixed compound of step (d) at a temperature of 70 to 100 ° C for 30 minutes to 1 hour (step (d));
And a packing step (bar) for submerging and sealing the mixed compound obtained through the step (e) into a packaging material, thereby producing a natural seasoning for liquid phase using the fermented seafood delete delete delete delete

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