KR102683825B1 - method for shrimp powder having excellent umami and shrimp powder manufactured with this - Google Patents

Abstract

The present invention relates to a method for producing salted shrimp powder with excellent savory taste and to a salted shrimp powder produced thereby. A method for manufacturing salted shrimp powder that minimizes the fishy smell unique to salted shrimp as a natural seasoning and has an excellent umami taste unique to salted shrimp, and thus has excellent overall preference, and the same. This relates to salted shrimp powder manufactured through.

Description

Method for manufacturing salted shrimp powder with excellent umami taste and salted shrimp powder manufactured thereby {method for shrimp powder having excellent umami and shrimp powder manufactured with this}

The present invention relates to a method for producing salted shrimp powder with excellent savory taste and to a salted shrimp powder produced thereby. A method for manufacturing salted shrimp powder that minimizes the fishy smell unique to salted shrimp as a natural seasoning and has an excellent umami taste unique to salted shrimp, and thus has excellent overall preference, and the same. This relates to salted shrimp powder manufactured through.

Shrimp is a high-protein, low-fat food rich in calcium and taurine, making it an effective food ingredient for preventing high blood pressure and promoting growth.

These shrimp are also used for steaming, grilling, and frying, and the smaller ones are usually used as salted shrimp.

Salted shrimp is a salted fish made by pickling shrimp in salt. Depending on the time of production, it is called ojeot, yukjeot, or chujeot.

Salted shrimp is used to make salted soup or kimchi, or is eaten as an accompaniment to various foods such as lettuce wraps and cucumber sobagi.

It is known that salted shrimp contains many nutrients beneficial to the human body. It is known to contain ingredients that increase immunity, such as essential amino acids, vitamins, niacin, calcium, minerals, amino acids, proteins, and chitosan, as well as enzymes that aid digestion. there is.

Research results show that these nutrients are effective in treating various diseases.

In addition, salted shrimp is known to contain a large amount of components called ‘ex-powder’ (free amino acids, various low-molecular nitrogen compounds, organic acids, low-molecular carbon, etc.).

Ex-bunnitrogen contains the largest amount of free amino acids, including glutamine and glutamic acid, which are the same ingredients as L-group glutamine contained in artificial seasonings.

However, in reality, salted shrimp is a food with high salt content and limitations in use, so it is very difficult to expect its effects because it is consumed in very small amounts. In order to consume large amounts, it is better to process it to use in various foods or reduce the salt content. .

There are various seasoning manufacturing technologies using salted shrimp for this purpose, but the recent consumer demand for seasonings is to exclude chemical additives from seasonings as much as possible, so there is a need to develop technology to exclude the use of chemical additives.

In addition, salted shrimp has a unique fishy smell, so consumers who are averse to this smell are reluctant to use it, so processing technology that not only suppresses the smell generated by shrimp but also has the unique flavor of salted shrimp is needed. am.

Korean Patent Publication No. 10-2011-0138617 (Publication date: 2011.12.28)

The present invention was developed in consideration of the above points, and as a natural seasoning, it minimizes the fishy smell unique to salted shrimp, and provides a method for producing salted shrimp powder with excellent overall preference due to the excellent savory taste unique to salted shrimp, and a salted shrimp powder manufactured through the method. There is a purpose to doing this.

In order to solve the above-mentioned problems, the method of manufacturing salted shrimp powder with excellent umami of the present invention includes the first step of maturing salted shrimp for 6 to 18 months at a temperature of -6 to -2°C, and extracting shrimp juice by squeezing the aged shrimp. The second step of manufacturing, the third step of maturing the prepared shrimp juice at a temperature of 0 to -4°C for 15 to 45 days, mixing the aged shrimp juice with shiitake mushroom hot water extract to prepare a shrimp juice mixture, manufacturing A fourth step of maturing a shrimp juice mixture at a temperature of 3 to 7°C for 4 to 10 days, a fifth step of heating the aged shrimp juice mixture to a temperature of 65 to 70°C for 1 to 5 hours, and heated shrimp. It may include a sixth step of drying the juice mixture with hot air and pulverizing it to produce salted shrimp powder.

On the other hand, the salted shrimp powder with excellent savory taste of the present invention may be manufactured by the above-mentioned method for producing salted shrimp powder with excellent savory taste.

The salted shrimp powder with excellent savory taste of the present invention and the salted shrimp powder prepared using the same are natural seasonings that minimize the fishy smell unique to salted shrimp and, in particular, have an excellent savory taste unique to salted shrimp, resulting in excellent overall preference.

Figure 1 is a diagram showing the manufacturing process of salted shrimp powder with excellent umami according to an embodiment of the present invention.

Hereinafter, embodiments of the present invention will be described in detail so that those skilled in the art can easily implement the present invention. The present invention may be implemented in many different forms and is not limited to the embodiments described herein. In order to clearly explain the present invention in the drawings, parts not related to the description are omitted, and identical or similar components are given the same reference numerals throughout the specification.

The method for producing salted shrimp powder with excellent savory taste of the present invention includes steps 1 to 6.

Referring to Figure 1, first, in the first step (S1) of the method for producing salted shrimp powder with excellent umami of the present invention, salted shrimp is heated to 6 to 18 degrees Celsius at a temperature of -6 to -2°C, preferably -5 to -3°C. It can be aged for several months, preferably 10 to 12 months. If this maturation temperature and/or maturation time is not satisfied, the problem is that salted shrimp powder that satisfies all of the optimal effects of minimizing the fishy smell unique to salted shrimp, having excellent umami unique to salted shrimp, and having excellent overall preference is not manufactured. There may be.

Next, in the second step (S2) of the method for producing salted shrimp powder with excellent umami of the present invention, shrimp juice can be produced by squeezing the salted shrimp aged in the first step.

Next, the third step (S3) of the salted shrimp powder manufacturing method with excellent umami of the present invention is to heat the shrimp juice prepared in the second step at a temperature of 0 to -4°C, preferably -1 to -3°C for 15 to 15 minutes. It can be aged for 45 days, preferably 25 to 35 days. If this maturation temperature and/or maturation time is not satisfied, the problem is that salted shrimp powder that satisfies all of the optimal effects of minimizing the fishy smell unique to salted shrimp, having excellent umami unique to salted shrimp, and having excellent overall preference is not manufactured. There may be.

Next, in the fourth step (S4) of the method for producing salted shrimp powder with excellent umami of the present invention, the shrimp juice aged in the third step is mixed with shiitake mushroom hot water extract to prepare a shrimp juice mixture, and the prepared shrimp juice mixture is mixed with shiitake mushroom hot water extract. It can be aged at a temperature of 3 to 7°C, preferably 4 to 6°C, for 4 to 10 days, preferably 6 to 8 days. If this maturation temperature and/or maturation time is not satisfied, the problem is that salted shrimp powder that satisfies all of the optimal effects of minimizing the fishy smell unique to salted shrimp, having excellent umami unique to salted shrimp, and having excellent overall preference is not manufactured. There may be.

In addition, the shiitake mushroom hot water extract is made by drying and pulverizing shiitake mushrooms (Lentinula edodes), pulverizing them, and heating the shiitake mushroom powder in hot water at 70 to 90°C, preferably 75 to 85°C, for 8 to 16 hours, preferably 10. It may be manufactured by extraction for ~ 14 hours.

In addition, in the fourth step of the method for producing salted shrimp powder with excellent umami of the present invention, aged shrimp juice and shiitake mushroom hot water extract can be mixed at a weight ratio of 1: 0.3 to 0.7, preferably at a weight ratio of 1: 0.4 to 0.6. If the weight ratio is outside this range, there may be a problem in that salted shrimp powder that satisfies all of the optimal effects of minimizing the fishy smell unique to salted shrimp, excellent umami unique to salted shrimp, and excellent overall preference may not be manufactured.

Next, the fifth step (S5) of the salted shrimp powder manufacturing method with excellent umami of the present invention is to heat the shrimp juice mixture aged in the fourth step at a temperature of 65 to 70°C, preferably 66 to 68°C for 1 to 5 hours. , Preferably, it can be heated for 2 to 4 hours. If this heating temperature and/or heating time is not satisfied, the problem is that salted shrimp powder that satisfies all of the optimal effects of minimizing the fishy smell unique to salted shrimp, having an excellent flavor unique to salted shrimp, and having excellent overall preference is not manufactured. There may be. Additionally, the shrimp juice mixture aged in the fourth step may be filtered before heating to remove solid residues contained in the shrimp juice mixture.

Finally, in the sixth step (S6) of the method for producing salted shrimp powder with excellent umami of the present invention, salted shrimp powder can be produced by hot air drying and pulverizing the shrimp juice mixture heated in the fifth step. At this time, hot air drying can be performed at a temperature of 45 to 65 ℃, preferably 50 to 60 ℃, and the produced salted shrimp powder has a moisture content of 3 to 7%, preferably 4 to 6%. , it may have an average particle size of 90 to 110 mesh, preferably 95 to 105 mesh. If the manufactured salted shrimp powder falls outside these moisture content ranges and average particle size ranges, there may be a problem of not satisfying all the optimal effects of minimizing the fishy smell unique to salted shrimp, excellent umami unique to salted shrimp, and excellent overall preference. there is.

Meanwhile, the method for producing salted shrimp powder with excellent savory taste of the present invention may further include a seventh step.

Specifically, in the seventh step of the method for producing salted shrimp powder with excellent umami flavor of the present invention, the salted shrimp powder and persimmon powder prepared in step 6 can be mixed at a weight ratio of 1: 0.03 to 0.1, preferably at a weight ratio of 1: 0.06 to 0.08. By satisfying this weight ratio range, the salted shrimp powder manufactured with excellent umami can satisfy all of the optimal effects of minimizing the fishy smell unique to salted shrimp, excellent umami unique to salted shrimp, and excellent overall preference.

Additionally, persimmon powder may be manufactured by grinding freeze-dried persimmon peel to have an average particle size of 20 to 60 mesh, preferably 30 to 50 mesh. Specifically, persimmon powder is obtained by cooling persimmon peels separated from raw persimmons at -10 to -30°C, preferably -15 to -25°C for 2 to 4 hours, preferably 2.5 to 3.5 hours, and then cooling them. The peel is put into a decompression device, the ice contained in the persimmon peel is sublimated through decompression, the air in the decompression device is ventilated and freeze-dried, and the freeze-dried persimmon peel is 20 to 60 mesh, preferably 30 to 50 mesh. It may be manufactured by grinding to have an average particle size.

Furthermore, the salted shrimp powder with excellent savory taste of the present invention may be manufactured using the salted shrimp powder with excellent savory taste manufacturing method of the present invention.

In the above, the present invention has been described focusing on the embodiments, but this is only an example and does not limit the embodiments of the present invention, and those skilled in the art will be able to understand the essential characteristics of the present invention. It can be seen that various modifications and applications not exemplified above are possible without departing from the scope. For example, each component specifically shown in the embodiments of the present invention can be modified and implemented. And these variations and differences related to application should be construed as being included in the scope of the present invention as defined in the appended claims.

[Example]

Preparation Example 1: Preparation of persimmon powder

(1) After cooling the persimmon peel separated from the raw persimmon at -20℃ for 3 hours, the cooled persimmon peel is put into a decompression device, the ice contained in the persimmon peel is sublimated through decompression, and the air in the decompression device is removed. It was ventilated and freeze-dried.

(2) Persimmon powder was prepared by pulverizing freeze-dried persimmon peels to have an average particle size of 40 mesh.

Preparation Example 2: Preparation of shiitake mushroom hot water extract

Shiitake mushrooms (Lentinula edodes) collected from Jinan-gun, Jeollabuk-do were dried, ground, and powdered, and the shiitake mushroom powder was extracted with hot water at 80°C for 12 hours to prepare shiitake mushroom hot water extract.

Example 1: Preparation of salted shrimp powder with excellent umami taste

(1) Domestic salted shrimp purchased commercially was aged at a temperature of -4°C for one year.

(2) Shrimp juice was prepared by extracting the aged shrimp using a juicer.

(3) The prepared shrimp juice was aged at -2°C for 30 days.

(4) A shrimp juice mixture was prepared by mixing the aged shrimp juice with the shiitake mushroom hot water extract prepared in Preparation Example 2 at a weight ratio of 1:0.5, and the prepared shrimp juice mixture was aged at a temperature of 5°C for 7 days.

(5) The aged shrimp juice mixture was filtered to remove solid residues contained in the shrimp juice mixture, and the filtered shrimp juice mixture was heated at a temperature of 67°C for 3 hours.

(6) The heated shrimp juice mixture was dried with hot air at a temperature of 55°C and pulverized to prepare shrimp paste powder with a moisture content of 5% and an average particle size of 100 mesh.

(7) A salted shrimp powder with excellent umami flavor was prepared by mixing the prepared salted shrimp powder with the persimmon powder prepared in Preparation Example 1 at a weight ratio of 1:0.07.

Example 2: Preparation of salted shrimp powder with excellent umami taste

Salted shrimp powder with excellent umami taste was prepared in the same manner as in Example 1. However, unlike Example 1, the salted shrimp powder prepared in Preparation Example 1 was mixed with the persimmon powder prepared in Preparation Example 1 at a weight ratio of 1:0.01 to prepare a salted shrimp powder with excellent umami flavor.

Example 3: Preparation of salted shrimp powder with excellent umami taste

Salted shrimp powder with excellent umami taste was prepared in the same manner as in Example 1. However, unlike Example 1, the salted shrimp powder prepared in Preparation Example 1 was mixed with the persimmon powder prepared in Preparation Example 1 at a weight ratio of 1:0.2 to prepare a salted shrimp powder with excellent umami flavor.

Example 4: Preparation of salted shrimp powder with excellent umami taste

Salted shrimp powder with excellent umami taste was prepared in the same manner as in Example 1. However, unlike Example 1, the aged shrimp juice was mixed with the shiitake mushroom hot water extract prepared in Preparation Example 2 at a weight ratio of 1:0.1 to prepare a shrimp juice mixture, and finally, a shrimp salted powder with excellent umami was prepared.

Example 5: Preparation of salted shrimp powder with excellent umami taste

Salted shrimp powder with excellent umami taste was prepared in the same manner as in Example 1. However, unlike Example 1, the aged shrimp juice was mixed with the shiitake mushroom hot water extract prepared in Preparation Example 2 at a weight ratio of 1:0.1 to prepare a shrimp juice mixture, and finally, a shrimp salted powder with excellent umami was prepared.

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Example 7: Preparation of salted shrimp powder with excellent flavor

Salted shrimp powder with excellent umami taste was prepared in the same manner as in Example 1. However, unlike Example 1, the heated shrimp juice mixture was dried with hot air at a temperature of 55°C and pulverized to prepare shrimp paste powder with a moisture content of 5% and an average particle size of 120 mesh, and finally, umami flavor. This excellent salted shrimp powder was prepared.

Comparative Example 1: Preparation of salted shrimp powder with excellent umami taste

(1) Shrimp juice was produced by squeezing domestically produced shrimp paste purchased from the market using a juicer.

(2) The prepared shrimp juice was aged at -2°C for 30 days.

(3) A shrimp juice mixture was prepared by mixing the aged shrimp juice with the shiitake mushroom hot water extract prepared in Preparation Example 2 at a weight ratio of 1:0.5, and the prepared shrimp juice mixture was aged at a temperature of 5°C for 7 days.

(4) The aged shrimp juice mixture was filtered to remove solid residues contained in the shrimp juice mixture, and the filtered shrimp juice mixture was heated at a temperature of 67°C for 3 hours.

(5) The heated shrimp juice mixture was dried with hot air at a temperature of 55°C and pulverized to prepare shrimp paste powder with a moisture content of 5% and an average particle size of 100 mesh.

(6) A salted shrimp powder with excellent umami flavor was prepared by mixing the prepared salted shrimp powder with the persimmon powder prepared in Preparation Example 1 at a weight ratio of 1:0.07.

Comparative Example 2: Preparation of salted shrimp powder with excellent umami taste

(1) Domestic salted shrimp purchased commercially was aged at a temperature of -4°C for one year.

(2) Shrimp juice was prepared by extracting the aged shrimp using a juicer.

(3) A shrimp juice mixture was prepared by mixing the prepared shrimp juice with the shiitake mushroom hot water extract prepared in Preparation Example 2 at a weight ratio of 1:0.5, and the prepared shrimp juice mixture was aged at a temperature of 5°C for 7 days.

(4) The aged shrimp juice mixture was filtered to remove solid residues contained in the shrimp juice mixture, and the filtered shrimp juice mixture was heated at a temperature of 67°C for 3 hours.

(5) The heated shrimp juice mixture was dried with hot air at a temperature of 55°C and pulverized to prepare shrimp paste powder with a moisture content of 5% and an average particle size of 100 mesh.

(6) A salted shrimp powder with excellent umami flavor was prepared by mixing the prepared salted shrimp powder with the persimmon powder prepared in Preparation Example 1 at a weight ratio of 1:0.07.

Comparative Example 3: Preparation of salted shrimp powder with excellent umami taste

(1) Domestic salted shrimp purchased commercially was aged at a temperature of -4℃ for one year.

(2) Shrimp juice was prepared by extracting the aged shrimp using a juicer.

(3) The prepared shrimp juice was aged at -2°C for 30 days.

(4) A shrimp juice mixture was prepared by mixing the aged shrimp juice with the shiitake mushroom hot water extract prepared in Preparation Example 2 at a weight ratio of 1:0.5.

(5) The prepared shrimp juice mixture was filtered to remove solid residues contained in the shrimp juice mixture, and the filtered shrimp juice mixture was heated at a temperature of 67°C for 3 hours.

(6) The heated shrimp juice mixture was dried with hot air at a temperature of 55°C and pulverized to prepare shrimp paste powder with a moisture content of 5% and an average particle size of 100 mesh.

(7) A salted shrimp powder with excellent umami flavor was prepared by mixing the prepared salted shrimp powder with the persimmon powder prepared in Preparation Example 1 at a weight ratio of 1:0.07.

Experimental Example 1: Sensory evaluation

Sensory evaluation of the preference of each salted shrimp powder with excellent umami taste prepared in Examples 1 to 7 and Comparative Examples 1 to 3 was conducted on 50 adult men and women. After having 50 adult men and women sample the salted shrimp powder with excellent umami prepared in Examples 1 to 7 and Comparative Examples 1 to 3, the unique umami and aroma of salted shrimp (to some extent the fishy smell unique to salted shrimp) were tested using the 7-point method. (1-very bad, 2-bad, 3-slightly bad, 4-average, 5-slightly good, 6-good, 7-very good) .).

division Example 1 Example 2 Example 3 Example 4 Umami 6.9 6.1 5.8 6.0 incense 6.8 6.2 6.3 5.9 Comprehensive preference 6.8 6.1 6.0 5.9 division Example 6 Example 7 Comparative Example 1 Comparative Example 2 Comparative Example 3 Umami 6.3 6.4 5.1 5.0 4.3 incense 6.5 6.2 5.3 5.1 4.8 Comprehensive preference 6.4 6.2 5.2 5.1 4.5

As can be seen in Table 1, the salted shrimp powder prepared in Example 1 not only has a better texture than the salted shrimp powder prepared in Examples 2 to 7 and Comparative Examples 1 to 3, but also is superior in flavor, taste, and overall preference. I was able to confirm.

Simple modifications or changes of the present invention can be easily implemented by those skilled in the art, and all such modifications or changes can be considered to be included in the scope of the present invention.

Claims (4)

The first step is to ripen salted shrimp for 10 to 12 months at a temperature of -6 to -2℃;
The second step of producing shrimp juice by squeezing the aged shrimp paste;
A third step of maturing the prepared shrimp juice for 25 to 35 days at a temperature of 0 to -4°C;
A fourth step of mixing aged shrimp juice with shiitake mushroom hot water extract at a weight ratio of 1:0.4 to 0.6 to prepare a shrimp juice mixture, and maturing the prepared shrimp juice mixture for 6 to 8 days at a temperature of 3 to 7°C;
A fifth step of heating the aged shrimp juice mixture at a temperature of 65 to 70°C for 1 to 5 hours;
A sixth step of drying the heated shrimp juice mixture with hot air at a temperature of 50 to 60°C and pulverizing it to produce salted shrimp powder with a moisture content of 4 to 6% and an average particle size of 95 to 105 mesh; and
A process including the 7th step of mixing the prepared salted shrimp powder and persimmon powder at a weight ratio of 1:0.06 to 0.08 is performed,
The shiitake mushroom hot water extract is prepared by hot water extraction of shiitake mushroom powder made by drying and pulverizing shiitake mushrooms (Lentinula edodes) at 75 to 85°C for 10 to 14 hours,
The persimmon powder is made by cooling the persimmon peel separated from the raw persimmon at -15 to -25°C for 2 to 4 hours, putting the cooled persimmon peel into a decompression device, and sublimating the ice contained in the persimmon peel through reduced pressure. A method of producing salted shrimp powder with excellent umami flavor, characterized in that it is freeze-dried by ventilating the air in the pressure reducing device, and then ground the freeze-dried persimmon peels to have an average particle size of 20 to 60 mesh.
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