KR102419756B1 - Method for preparing shrimp marinated in soy sauce - Google Patents

Abstract

The present invention relates to a method for preparing shrimps marinated in soy sauce, and more particularly, to a method for preparing shrimps marinated in soy sauce, which can maintain a high amino acid content of shrimps marinated in soy sauce during shelf life while having an excellent effect of extending the shelf life, and can exhibits a high level of visual properties and freshness.

Description

Soy Sauce Shrimp Manufacturing Method {METHOD FOR PREPARING SHRIMP MARINATED IN SOY SAUCE}

The present invention relates to a method for producing soy sauce shrimp paste, and more particularly, to be able to maintain a high amino acid content of soy sauce shrimp during the expiration date while having an excellent effect of extending the shelf life, and to exhibit a high level of sensuality and freshness. It relates to a method for manufacturing soy sauce shrimp paste.

Shrimp is a nutritionally excellent food material that has a characteristic light, chewy, and firm meat quality, and has characteristics of high protein, low fat, and low sugar. Shrimp has a high amino acid content, especially high-quality amino acids such as lysine and methionine, which are grain-restricted amino acids that are involved in children's growth, as well as water-soluble vitamins such as vitamin B2, vitamin B6, and vitamin B12. It is rich in useful minerals such as calcium, iron, zinc and selenium.

In addition, shrimp play a role in protecting arteries and blood vessels by significantly lowering harmful cholesterol, and since they contain high concentrations of omega-3 fatty acids, they prevent dangerous blood clots from forming in blood vessels. In other words, the large amount of taurine contained in shrimp is excellent for recovery.

As such, shrimp are a popular aquatic product both at home and abroad due to their excellent sensory and nutritional properties. In particular, in Korea, shrimp are widely used in various dishes such as steamed shrimp, fried shrimp, grilled shrimp, chili cream shrimp, soy sauce shrimp paste, shrimp burger, shrimp cutlet punggi, chili shrimp, shrimp fried rice, etc. Recently, shrimp-related food They are released as products and are sold at large consumption marts, corporate consumption marts (SSM marts), and convenience stores.

These shrimp-related products are provided and consumed as dishes in restaurants and homes, and recently, as Home Meal Replacement (HMR) products, changes in social structure such as the increase in single-person households and women's advancement into society, It has been developed and released in various forms to meet the needs of consumers for luxury.

Among them, soy sauce shrimp paste is a dish of salted shrimp served with soy sauce. Shrimp in soy sauce has a lot of food because it has a lot of meat, and because it has a light and savory taste, it is preferred not only as a side dish for rice but also as a side dish with alcohol. This soy sauce shrimp paste is also sold in the form of a convenience food that can be consumed immediately without additional cooking. -line) as well as online (on-line) sales are active.

However, most of the products of soy sauce shrimp paste or soy sauce shrimp paste are manufactured by small-scale enterprises that are hygienically weak, and there are many problems with hygiene and safety because they are manufactured without heating the raw shrimp or are consumed without any heat treatment even when eaten. have. Therefore, most of the commercially available soy prawns have an average shelf life of only 4 or 5 days, and even within the expiration date, there is a problem in that the ?t amount of nutrients, organoleptic properties, and freshness are significantly reduced.

Therefore, there is a need for a manufacturing method that is differentiated from the existing ones for the effect of extending the shelf life of soy sauce shrimp paste or soy sauce shrimp paste products and maintaining high nutritional content, organoleptic properties and freshness even within the expiration date.

Republic of Korea Patent Publication No. 10-2019-0046199

The present invention is to solve the above problems, and while having an excellent effect of extending the shelf life, it is possible to maintain a high content of amino acids that influence the umami taste of soy sauce shrimp even within the expiration date, and to exhibit a high level of sensuality and freshness. It is intended to provide a method for manufacturing soy sauce shrimp paste.

These and other objects and advantages of the present invention will become apparent from the following description of preferred embodiments.

The purpose is to wash the raw shrimp; Pre-treating the washed shrimp with acetic acid; A ripening step, which is to prepare the aged shrimp and aged seasoned soy sauce by putting the pre-treated shrimp in seasoned soy sauce prepared including brewed soy sauce, smoked vegetables, seasoning ingredients and wine; After the aging or during the aging, separating the aged shrimp and then heat-treating the aged seasoned soy sauce; Re-injecting the aged shrimp into the heat-treated aged seasoned soy sauce, adding water as much as the volume of the seasoned soy sauce before the heat treatment, and then sealing and packaging; have.

The smoked vegetable is any one selected from smoked shiitake mushroom, smoked bell pepper, smoked onion, smoked green onion, smoked cheongyang pepper, smoked zucchini, smoked eggplant, smoked carrot, and combinations thereof, However, using a smoker, apple trees and seaweed in a weight ratio of 1: 0.5 to 0.8 may be used as a fuel for smoking.

The acetic acid is an acetic acid solution of 2 to 4.5% (v / v), and the aging is to mix the pre-treated shrimp and the seasoned soy sauce in a weight ratio of 1: 0.8 to 1.2, and then leave it for 1 or 2 days, The heat treatment may be performed once or twice.

According to the present invention, through pre-treatment of raw shrimp and heat treatment of seasoned soy sauce, it is possible to exert the effect of extending the shelf life of the existing commercially available soy sauce shrimp sauce.

In addition, even within the extended shelf life, the content of nutrients such as total amino acids and minerals of soy sauce shrimp can be maintained high, and a high level of sensuality and freshness can be exhibited.

In addition, by providing seasoned soy sauce prepared including smoked vegetables and wine, it is possible to manufacture soy sauce shrimp paste that exhibits excellent flavor and unique umami that is differentiated from the existing ones.

However, the effects of the present invention are not limited to the above-mentioned effects, and other effects not mentioned will be clearly understood by those skilled in the art from the following description.

1 is a flowchart illustrating a method for manufacturing soy sauce shrimp paste according to an embodiment of the present invention.

Hereinafter, the present invention will be described in detail with reference to embodiments and drawings of the present invention. It will be apparent to those of ordinary skill in the art that these examples are only presented as examples to explain the present invention in more detail, and that the scope of the present invention is not limited by these examples. .

Further, unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs, and in case of conflict, this specification, including definitions description will take precedence.

In order to clearly explain the invention proposed in the drawings, parts irrelevant to the description are omitted, and similar reference numerals are attached to similar parts throughout the specification. And, when a part "includes" a certain component, this means that other components may be further included, rather than excluding other components, unless otherwise stated. In addition, the "unit" described in the specification means one unit or block that performs a specific function.

In each step, the identification code (first, second, etc.) is used for convenience of description, and the identification code does not describe the order of each step, and each step does not clearly describe a specific order in context. It may be performed differently from the order specified above. That is, each step may be performed in the same order as specified, may be performed substantially simultaneously, or may be performed in the reverse order.

Hereinafter, embodiments and examples of the present application will be described in detail with reference to the accompanying drawings. However, it may not be limited to these embodiments and examples and drawings of the present application.

One aspect of the present application, washing the raw shrimp; Pre-treating the washed shrimp with acetic acid; A ripening step, which is to prepare the aged shrimp and aged seasoned soy sauce by putting the pre-treated shrimp in seasoned soy sauce prepared including brewed soy sauce, smoked vegetables, seasoning ingredients and wine; After the aging or during the aging, separating the aged shrimp and then heat-treating the aged seasoned soy sauce; Re-injecting the aged shrimp into the heat-treated aged seasoned soy sauce, adding water as much as the volume of the seasoned soy sauce before the heat treatment, and sealing and packaging the seasoned soy sauce.

First, a method for manufacturing soy sauce shrimp paste according to an embodiment of the present application may be described with reference to FIG. 1 .

First, prepare raw shrimp. The raw shrimp is not particularly limited in its type, but may be, for example, any one selected from lobster, jungha, barley shrimp, white leg shrimp, or a combination thereof. For example, the raw shrimp may be white leg shrimp (Litopenaeus vannamei).

The raw shrimp may be harvested raw shrimp and used in a trimmed state by removing the skin and intestines while leaving only the tail, or may be used by thawing commercially available trimmed or frozen shrimp. The raw shrimp, it is preferable to have a weight of 20 to 30 g, specifically, 22 to 28 g per individual.

The washing may be to wash the raw shrimp in running water, or to completely remove foreign substances and residual intestines by filling a large container with water, putting the raw shrimp, and injecting oxygen.

Second, the pretreatment may be immersing the washed shrimp in an acetic acid (acetic acid) solution. Specifically, the acetic acid solution may be at a concentration of 2 to 4.5% (v / v), specifically, 2.5 to 3.5% (v / v), for example, 3% (v / v), the immersion is 5 to 15 minutes, for example, 10 minutes. The pre-treatment can effectively remove harmful microorganisms such as E. coli or food poisoning bacteria of the shrimp in a short time, and by making the flesh of the shrimp have an appropriate strength, in addition to the crunchy texture, the seasoned soy sauce to be prepared later penetrates into the flesh of the shrimp. can make you listen The pre-treated shrimp can be used by washing under running water to remove the acetic acid remaining in the pre-treated shrimp.

Third, the pre-treated shrimp can be put in seasoned soy sauce to perform aging. Aged shrimp and aged seasoned soy sauce can be obtained by the aging. The seasoned soy sauce may be prepared including brewed soy sauce, smoked vegetables, seasoning ingredients and wine.

The brewed soy sauce, commercially brewed soy sauce or dark soy sauce may be used without particular limitation. As an example, the brewed soy sauce may be that of Sempyo Foods Co., Ltd.

The wine may be red wine or white wine, for example, may be white wine. The white wine is not significantly limited in its type, and any commercially available white wine for home or cooking may be used.

The wine may be included in an amount of 45 to 55 parts by weight, for example, 50 parts by weight, based on 100 parts by weight of the brewed soy sauce.

The smoked vegetable is smoked of at least one selected from vegetable materials consisting of shiitake mushrooms, shiitake mushrooms, oyster mushrooms, king oyster mushrooms, bell peppers, onions, red onions, green onions, cheongyang peppers, red peppers, zucchini, eggplant and carrots. can Specifically, the vegetable material may be shiitake mushroom, green pepper, onion, green onion, cheongyang pepper, zucchini, eggplant, carrot, or a combination thereof.

As an embodiment, the smoked vegetable may be any one selected from smoked shiitake mushrooms, smoked bell peppers, smoked onions, smoked green onions, smoked cheongyang peppers, smoked zucchini, smoked eggplant, smoked carrots, and combinations thereof. More specifically, the smoked vegetable may be, for example, a mixture of smoked shiitake mushrooms, smoked green peppers, smoked onions, smoked green onions, and smoked cheongyang peppers.

The smoked vegetables, based on 100 parts by weight of the brewed soy sauce, may be included in a content range of 1 to 30 parts by weight per each vegetable material.

The smoking may be to cut the vegetable materials to a predetermined size, then put them in a smoker, heat-treat at 50 to 70° C. for 50 to 70 minutes, or quickly cook the outer surface of each material using a torch. have. The vegetable ingredients may be put into a smoker at the same time and smoked together, or each vegetable ingredient may be smoked separately.

When using the smoker, a mixture of apple tree and seaweed may be used as a fuel for smoking. When the apple tree is smoked, the smoking efficiency can be increased while further increasing the flavor of each vegetable material. When the seaweed is smoked, the synergistic effect of the flavor of the shrimp to be added later and the flavor of the vegetable ingredients can be achieved, thereby increasing the sensory properties of the soy sauce shrimp paste.

The apple tree and the seaweed may be mixed in a weight ratio of 1: 0.5 to 0.8, for example, in a weight ratio of 1: 0.7. When the fuel of the smoking has the above-mentioned mixing ratio, while maintaining the efficiency of smoking high, the effect of enhancing the flavor of the soy sauce shrimp paste by seaweed can be maximized.

The seasoning component may include, for example, at least one selected from minced garlic, minced ginger, brown sugar, white sugar, seasoned salt, plum syrup, plum syrup, starch syrup, pepper and mirin. For example, the seasoning component may be a mixture of minced garlic, brown sugar, starch syrup, plum syrup, plum syrup, and mirin.

The seasoning component may be included within a content range of 0.1 to 25 parts by weight per each component, based on 100 parts by weight of the brewed soy sauce.

The seasoned soy sauce, as a flavor enhancing material, may further include smoked saury and coconut milk. The smoked saury may add a rich umami characteristic of seafood to the flavor of shrimp. The smoked saury may use commercially available canned smoked saury, or heat treatment at 60 to 80° C. for 60 to 80 minutes using a smoker to use smoked saury.

The coconut milk can effectively remove the fishy smell that may appear excessively due to smoked saury while providing an exotic and different flavor by providing a savory and sweet flavor to the taste of the existing soy sauce shrimp paste.

The smoked saury may be included in an amount of 1 to 5 parts by weight, for example, 3 parts by weight, based on 100 parts by weight of the brewed soy sauce. If the content of the smoked saury is less than 1 part by weight, the effect of providing a strong umami characteristic of seafood may be insignificant, and if the content of the smoked saury exceeds 5 parts by weight, the fishy smell is excessive, and the flavor of the shrimp may be reduced. have.

The coconut milk may be included in an amount of 1 to 10 parts by weight, specifically, 2 to 8 parts by weight, for example, 6 parts by weight, based on 100 parts by weight of the brewed soy sauce. If the content of the coconut milk is less than 1 part by weight, the flavor of coconut milk is hardly observed, and the effect of offsetting the fishy smell of seafood may be insignificant. can rather lower it.

In one embodiment, the seasoned soy sauce is brewed soy sauce and water as a base, white wine, smoked shiitake mushrooms, smoked bell pepper, smoked onion, smoked green onion, smoked cheongyang pepper, minced garlic, plum syrup, brown sugar, starch syrup, It may be prepared including plum syrup and mirin. In this case, the content of each component in the seasoned soy sauce may be as follows.

As an example, the seasoned soy sauce includes, based on 100 parts by weight of brewed soy sauce and brewed soy sauce, 145 to 155 parts by weight of water, for example, 150 parts by weight; 45 to 55 parts by weight of white wine, for example, 50 parts by weight; 2 to 6 parts by weight of smoked shiitake, for example, 4.32 parts by weight; 17 to 24 parts by weight of smoked bell pepper, for example, 22.5 parts by weight; 17 to 24 parts by weight of smoked onions, for example, 22.5 parts by weight; Smoked green onions 7 to 12 parts by weight, for example, 10 parts by weight; 1 to 5 parts by weight of smoked Cheongyang pepper, for example, 3 parts by weight; 3 to 8 parts by weight of minced garlic, for example, 5.8 parts by weight; 10 to 17 parts by weight of plum syrup, for example, 14.67 parts by weight; 17 to 23 parts by weight of brown sugar, for example, 20 parts by weight; 0.5 to 3 parts by weight of starch syrup, for example, 1.88 parts by weight; 17 to 24 parts by weight of plum syrup, for example, 22.5 parts by weight; And, 3 to 7 parts by weight of mirin, for example, 4 parts by weight; may include.

The composition and content of the seasoned soy sauce are according to an embodiment of the present invention, and are not limited thereto, and may be prepared by combining each component and content within the above-described range. For more specific manufacturing examples, reference will be made to the following examples.

The method for preparing the seasoned soy sauce is as follows. After mixing each of the above-mentioned ingredients with water and brewed soy sauce, heated at 90 to 110° C. for 20 to 40 minutes, and then at a refrigeration temperature, for example, 2 to 5° C., for 10 to 13 hours, for example, 12 It can be refrigerated for hours. After the refrigerated aging, the solids are filtered using a mesh of 30 to 40 mesh, and the remaining liquid components can be obtained to prepare seasoned soy sauce.

The aging may be to put the pre-treated shrimp in the seasoned soy sauce, and leave it at a low temperature, specifically, in a temperature range of 8 to 11 °C. The seasoned soy sauce and pre-treated shrimp may be mixed in a weight ratio of 1: 0.8 to 1.2, for example, in a weight ratio of 1:1. The aging may be performed for 1 to 5 days, for example, 1 day or 2 days.

Fourth, the aged shrimp may be separated from the aged seasoned soy sauce, and the aged seasoned soy sauce may be heat-treated. The heat treatment may be performed at a high temperature of 100 to 120° C. for 10 to 30 minutes. The heat treatment may exert the effect of extending the shelf life of the soy sauce shrimp by effectively removing microorganisms, specifically, E. coli and food poisoning bacteria in the seasoned soy sauce.

The heat treatment may be performed after or during the aging. Specifically, in the heat treatment after the aging, the aging is performed for 1 to 3 days, for example, 1 or 2 days and after completion, the aged shrimp is separated and the aged seasoned soy sauce is used once or twice. It may be to perform the above heat treatment. Preferably, the aging may be performed for one day, and then the aged shrimp may be separated and the aged seasoned soy sauce may be heat-treated once.

The heat treatment during the aging is, specifically, performing the aging for 2 days, separating the aged shrimp after one day of aging, performing the heat treatment of the aged seasoned soy sauce, and re-inputting the aged shrimp into the aged seasoned soy sauce again After aging for one more day, the aged shrimp may be separated and heat treatment of the aged seasoned soy sauce may be additionally performed. That is, the heat treatment during the aging may include repeating the aging and the heat treatment at least twice or more.

Fifth, the aged shrimp can be packaged by putting the aged shrimp into the aged seasoned soy sauce that has been heat-treated. The aged seasoned soy sauce may be cooled by adding purified water or water, specifically, boiling water subjected to heat sterilization, to the volume before heat treatment. Then, the aged shrimp may be added to the aged seasoned soy sauce and sealed.

The aged shrimp may be used as it is, separated after the above-mentioned aging. In some cases, after the above-described aging, a separate additional aging process and/or a smoking process may be further performed. A separate additional aging process may be to immerse the separated aged shrimp in white wine and leave at a low temperature of 9 to 11° C. for 2 hours to 5 hours, or 1 day. When the additional aging is performed, the texture of the aged shrimp is softened, so that the aged seasoned soy sauce can more evenly penetrate into the flesh of the aged shrimp, and residual harmful microorganisms remaining in the aged shrimp can be completely removed.

In the smoking process, the outer surface of the aged shrimp is slightly cooked to provide a texture and flavor different from that of the raw shrimp, and residual microorganisms present on the surface of the aged shrimp can be removed.

The smoking process may be to put the aged shrimp in a smoker, heat treatment at a low temperature of 30 to 45° C. for 1 minute to 3 minutes, or to quickly cook the outer surface of each material using a torch. When using the smoker, seaweed may be used as a fuel for smoking. When the seaweed is smoked, the flavor of the seaweed exerts a synergy with that of the aged shrimp, thereby enhancing the flavor of the soy sauce shrimp paste.

Hereinafter, the configuration of the present invention and its effects will be described in more detail through specific examples and comparative examples. However, these examples are for explaining the present invention in more detail, and the scope of the present invention is not limited to these examples.

[Example 1: Preparation of soy sauce shrimp paste]

Raw shrimp pretreatment

A total of 2.5 kg of white legged shrimp (commercially prepared trimmed shrimp) with an average weight of about 25 g per individual was prepared, washed with running water, filled with water in a large container, and oxygen was injected with an oxygen injector to remove residual foreign substances from the shrimp. Then, a 3% (v/v) concentration of acetic acid solution was prepared, and the shrimp were immersed for 10 minutes.

Seasoned soy sauce manufacturing

Seasoned soy sauce was prepared using ingredients including brewed soy sauce [Sempyo Foods Co., Ltd.], wine, smoked vegetables, seasoning ingredients, and water. Specific components and contents (unit: parts by weight) of each material are described in Table 1 below, and the preparation method of seasoned soy sauce is as follows.

Smoked vegetables were prepared by putting each vegetable together in a smoker and heat-treating it at 60°C for 65 minutes. was used as

Each material was mixed, heated at 100°C for 35 minutes, and then refrigerated at 4°C for 12 hours. After that, the solids were filtered using a 40 mesh mesh and the remaining liquid ingredients were used as seasoned soy sauce (total 2.5L).

ferment

The pre-treated shrimp and seasoned soy sauce were mixed in a weight ratio of 1:1, and then left at a low temperature of about 10° C. for 1 day to obtain aged shrimp and aged seasoned soy sauce.

heat treatment

After one day of aging, the aged shrimp were separated, and the aged seasoned soy sauce was heat-treated at 110° C. for 20 minutes.

packaging

Boiling water was added to the aged seasoned soy sauce after heat treatment to match the volume of the aged seasoned soy sauce before heat treatment, and then the aged shrimp were put into the aged seasoned soy sauce, and sealed and packaged.

[Example 2-6]

A soy sauce shrimp paste was prepared by the same method as in Example 1, except that the ingredients of each material of seasoned soy sauce were different. The components and contents of each material according to Examples 1-6 are shown in Table 1 below.

In the case of Example 6, smoked saury and coconut milk were further included as flavor enhancing materials. Smoked saury was prepared by putting the trimmed saury in a smoker, and heat-treating it at 70° C. for 70 minutes.

[Example 7]

Soy sauce shrimp paste was prepared in the same manner as in the components and contents (Table 1 above) of each material of Example 1, except for the contents described below.

In the raw shrimp pretreatment step, a 5% (v/v) acetic acid solution was used instead of a 3% (v/v) acetic acid solution.

[Example 8]

Soy sauce shrimp paste was prepared in the same manner as in the components and contents (Table 1 above) of each material of Example 1, except for the contents described below.

In the seasoning soy sauce manufacturing step, oak wood firewood was used as the smoking fuel, not the mixture of apple wood firewood and seaweed piles for smoking.

[Example 9]

Soy sauce shrimp paste was prepared in the same manner as in the components and contents (Table 1 above) of each material of Example 1, except for the contents described below.

In the seasoning soy sauce manufacturing stage, only apple wood was used as the smoking fuel without adding seaweed.

[Example 10]

Soy sauce shrimp paste was prepared in the same manner as in the components and contents (Table 1 above) of each material of Example 1, except for the contents described below.

In the heat treatment step, after one day of aging, the aged shrimp are separated, the aged seasoned soy sauce is heat treated at 110°C for 20 minutes, then the aged shrimp are put into the aged seasoned soy sauce and aged for one more day under the same conditions, The aged shrimp were separated and heat-treated once more under the same conditions.

[Example 11]

Soy sauce shrimp paste was prepared in the same manner as in the components and contents (Table 1 above) of each material of Example 1, except for the contents described below.

In the packaging step, 0.5% (v/v) of a natural preservative (trade name: Nachurac L (manufactured by D Company)) was added to the aged seasoned soy sauce.

[Comparative Example 1]

Soy sauce shrimp paste was prepared in the same manner as in the components and contents (Table 1 above) of each material of Example 1, except for the contents described below.

When preparing seasoned soy sauce, shiitake mushrooms, green peppers, onions, green onions, and Cheongyang pepper were not smoked, but were trimmed and included as raw vegetables. At this time, each content of the raw vegetable was weighed the same as the respective content of the smoked vegetable of Example 1.

[Comparative Example 2]

Soy sauce shrimp paste was prepared in the same manner as in the components and contents (Table 1 above) of each material of Example 1, except for the contents described below.

No wine was included in the production of seasoned soy sauce.

[Comparative Example 3]

Soy sauce shrimp paste was prepared in the same manner as in the components and contents (Table 1 above) of each material of Example 1, except for the contents described below.

The raw shrimp pretreatment step, that is, the process of immersion in acetic acid was not performed, and the trimmed white legged shrimp was used.

[Comparative Example 4]

Soy sauce shrimp paste was prepared in the same manner as in the components and contents (Table 1 above) of each material of Example 1, except for the contents described below.

Without performing the heat treatment step, aged seasoned soy sauce and aged shrimp were obtained and then packaged.

[Experimental Example 1: Sensory Test Evaluation]

For each of the soy sauce shrimp paste of Examples 1 to 6, Examples 8 and 9 and Comparative Example 1-2, 13 well-trained panelists (20-30s, 7 males, 6 females) for sensory testing ) were subjected to a sensory test (1 point: very poor, 2 points: poor, 3 points: average, 4 points: good, 5 points: very good). The sensory test was evaluated on a 5-point scale for taste, aroma, texture, and preference on the basis of a 3-point average, and the results are shown in Table 2 below.

As shown in Table 2, the Examples of the present invention received an overall excellent evaluation in all items of taste, aroma, texture, and preference compared to Comparative Examples. In particular, the case of the soy sauce shrimp paste of Example 6 showed the highest score.

[Experimental Example 2: Measurement of the effect of extending the shelf life]

As experimental samples, soy sauce shrimp paste according to Example 1, Example 7, Example 10, Example 11, Comparative Example 3 and Comparative Example 4, and commercially available soy sauce shrimp paste (the indicated refrigerated shelf life of 7 days) as a control were used. After preparation, each soy sauce shrimp paste was stored in a refrigerated state at 3 to 5° C., and the number of general bacteria was measured over time. The specific experimental method is as follows.

Specimens for measuring the number of general bacteria were separated into shrimp meat and seasoned soy sauce (sauce), respectively. In the case of shrimp meat, take 25 g and in the case of seasoning sauce, take 25 mL each, put it in a sterile bag (Whirl Pack Co., USA), add 9 times (v/w) of sterile saline (0.85%) to stomacher (Bag Mixer) 400, Interscience, France) was prepared by homogenization (1 minute 30 seconds) and then serially diluted. Then, the sample was inoculated on a standard agar plate medium (plate count agar, Difco Labortories, USA) and cultured (35℃, 48 hours), and then the number of colonies was counted, and then the log number of colony forming unit/g (log CFU/ g). The results are shown in Table 3 below.

As shown in Table 3, it was confirmed that the increase rate of the general number of bacteria according to the storage period of the soy sauce prawns was slower in the Examples than in the Comparative Examples. In particular, in Examples 1 and 7, the bacterial growth rate continued to be slow until the 11th day, so it can be interpreted as an effect of extending the shelf life.

On the other hand, in the case of the control group, it was confirmed that the increase in the number of general bacteria rapidly increased even before the indicated expiration date of 7 days arrived, and then, Comparative Examples 4 and 3 also showed a rapid increase in the number of general bacteria. that has been confirmed

[Experimental Example 3: Evaluation of Quality and Ingredients]

For Examples 1, 7, and commercially available soy sauce prawns, the quality and component changes of soy sauce prawns over time were measured while storing them in refrigeration (3 to 5° C.) conditions from immediately after production (or immediately after purchase). . The specific experimental method is as follows.

free amino acid content

Analysis of free amino acids was conducted according to the Food Codex (MFDS, 2020) method using shrimp meat in soy sauce shrimp paste. For the pre-treatment sample, 80 mL of the TCA soluble-N treated sample was taken in a separatory funnel, the TCA removal process was repeated 4 times using the same amount of ether, and then concentrated and purified with lithium citrate buffer (pH 2.2) (25 mL) ) was prepared. Analysis of free amino acids is performed by using a certain amount of the sample with an automatic amino acid analyzer.

(Biochrome 30, Pharmacia Biotech, Cambridge, England). The results are shown in Table 4.

cutting strength

The specimen for measuring the cutting strength was shrimp meat in soy sauce prawns, but the thickest part was used. The cutting strength of shrimp meat was measured using a rheometer (CT3 Texture analyzer, Brookfield ametek, USA) with a load cell (max) 3 g, chart speed 60 mm/s, adapter TA7 (Knife-edge). The results are shown in Table 5.

Referring to Tables 4 and 5 together, it was confirmed that the cut strength of Example 7 was significantly lowered as compared to Example 1 over time, indicating that the flesh of the shrimp was soft. This can be interpreted as due to the difference in the concentration of acetic acid during pretreatment of raw shrimp. In addition, in Example 1, as compared to Example 7, the change in the content of free amino acids over time was small, so that Example 1 can be expected to have superior umami taste of soy sauce prawns compared to Example 7.

In this specification, only a few examples among the various embodiments performed by the present inventors are described, but the technical spirit of the present invention is not limited or limited thereto, and it is of course that it may be modified and variously implemented by those skilled in the art.

Claims (4)

washing raw shrimp;
The pretreatment step of immersing the washed shrimp in a 3% (v/v) acetic acid solution for 10 minutes;
Aging step, which is to prepare aged shrimp and aged seasoned soy sauce by putting the pre-treated shrimp into seasoned soy sauce prepared including brewed soy sauce, smoked vegetables, seasoning ingredients and wine;
After the aging, separating the aged shrimp and then heat-treating the aged seasoned soy sauce;
Re-injecting the aged shrimp into the heat-treated aged seasoned soy sauce, adding heat-sterilized water to the volume of the seasoned soy sauce before the heat treatment, and then sealing and packaging;
The smoked vegetable is a mixture of smoked shiitake mushroom, smoked bell pepper, smoked onion, smoked green onion, smoked cheongyang pepper, smoked zucchini, smoked eggplant and smoked carrot,
The method of smoking the smoked vegetables is to use a mixture of apple tree and seaweed in a weight ratio of 1:0.7 as a fuel for smoking, put the mixture into a smoker, and heat-treat at 60 ° C. for 65 minutes,
The seasoned soy sauce further includes smoked saury and coconut milk as flavor enhancing materials, and the smoked saury is prepared by heat treatment at 70° C. for 70 minutes using a smoker, and based on 100 parts by weight of the brewed soy sauce. , The smoked saury is included in 3 parts by weight, and the coconut milk is included in 6 parts by weight,
In the aging step, the aging, the pre-treated shrimp and the seasoned soy sauce are mixed in a weight ratio of 1: 0.8 to 1.2, and then left at 8 to 11 ° C for 1 day,
In the heat treatment step, after separating the aged shrimp, the aged seasoned soy sauce is heated at 110° C. for 20 minutes once, characterized in that the method for producing soy sauce shrimp paste. delete delete delete

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