KR20090067273A - Method of preparation of high quality natural seasonings by extrusion processing and enzymatic treatment - Google Patents

Abstract

An enzyme-treated seasoning and a preparation method thereof are provided to improve solubility, digestibility and preference while maintaining the functionality and nutrients of natural ingredients through extrusion molding and enzymatic treatment. A method for preparing an enzyme-treated seasoning comprises the following steps of: performing a first extraction molding; fermenting the first-extrusion molded material with an enzyme solution; performing a second extrusion molding; drying the second-extrusion molded material in a hot air drier until the moisture content becomes 5% or less; pulverizing the dried material 200-250 mesh in size; and collecting the pulverized material by a cyclone. The seasoning composition consists of 55wt% of freeze-dried shrimp, 5wt% of anchovy, 5wt% of sea tangle, 5wt% of pyogo mushroom, 5wt% of garlic, 2wt% of bean sprouts, 2wt% of radish, 2wt% of onion, 2wt% of ginger, 1wt% of Alaska Pollack, 1wt% of bonito, 1wt% of sea mussel, 1wt% of cuttlefish, 1wt% of sesame, 1wt% of Korean leek, 1wt% of red pepper and 10wt% of salicornia herbacea.

Description

Method of preparation of high quality natural seasonings by extrusion processing and enzymatic treatment

The present invention relates to a high-quality natural seasoning by extrusion molding and enzyme treatment and a method for producing the same, and more specifically, freeze-dried shrimp, anchovy, kelp, shiitake, garlic, bean sprouts, radish, onion, ginger, pollock, bonito, Mixing mussels, squid, sesame, leek, red pepper and seaweed to prepare a composition for natural seasoning of shrimp and freeze-dried anchovy, shrimp, kelp, shiitake, garlic, bean sprouts, radish, onion, ginger, pollock, bonito, mussel, Preparing a composition for anchovy natural seasoning by mixing squid, sesame, leek, red pepper and seaweed, first extruding the composition by hydrolysis, fermenting and fermenting it with enzyme solution, and fermenting and aging the composition. The second extrusion molding step, which was dried in a 55 ℃ hot air dryer to less than 5% moisture content and pulverized to 200 ~ 250 mesh size using an ultra fine grinding machine It provides a method for producing a natural shrimp sashimi, a method for producing a natural anchovy sashimi and shrimp natural seasoning and anchovy natural seasoning prepared by the method of manufacturing a natural shrimp sashimi.

Recently, as the consumption of meat has increased greatly due to the westernization of dietary patterns caused by the rapid development of industrial society, many degenerative adult diseases such as cancer, hypertension, heart disease, diabetes, and dementia have increased greatly. Therefore, the development of synthetic drugs that can prevent such adult diseases is being actively made, but most of them cause serious side effects and adversely affect health, so the development of safer and more effective phytochemicals derived from natural Actively done.

In addition, with the improvement of living standards according to the increase of national income, the consumption of instant foods and convenience foods is increasing due to the transition to the age of nuclear family, and the food service industry and the food service industry mainly dealing with processed foods have increased greatly. . Therefore, public health is threatened as the exposure to chemical seasonings and synthetic food additives, which pose a problem for human health, is increasing. In addition, consumers have recently preferred natural foods and health-oriented foods rather than instant and convenience foods, and in particular, the consumption of health functional foods with natural inherent flavors and aromas and physiological activities is increasing.

New food processing technologies are actively being developed to meet the changing needs of consumers. The extrusion process involves physicochemical changes in the food components by the heater energy supplied from the heater mounted separately from the motor energy supplied by the screw rotation of the extruder, and the mono-screws with different screw shapes and Twin-screw extrusion machines have been developed and used (Chung MY & Lee SJ, Korean J Food Sci Technol, 1997).

The extrusion process is more efficient and economical than other heat treatment processes because unit operations such as mixing, grinding, heating, molding and drying occur in a short time during the food processing process (Harper JM, AACC St. Paul MN, USA pp. 1-18, 1989). In addition, the extrusion molding process can control the characteristics of the desired product according to the raw material input speed, moisture content, screw rotation speed, the structure of the injection port, the screw arrangement can produce a processed product having various characteristics (Meuser F, Wiedmann W., AACC St. Paul MN, USA pp. 91-155, 1989).

Up to now, many studies on process improvement effects have been reported along with the development of high quality raw materials and various processed foods using the extrusion molding process. Applying the screw speed and the barrel a study to optimize the temperature (Roussel et al., Lebensm- Wiss, u.-Technol, 1991) and the critical carbon dioxide injection extrusion process in order to liquefy the corn starch by using an extrusion molding machine with an enzyme reactor The alcohol fermentation of the sorghum produced by ethanol showed that the ethanol fermentation yield was significantly improved than that of the non-extruded sorghum (Zhan et al., Industrial Crops & Products, 2006).

In addition, mechanical and thermal energy inputs during extrusion are known to change the physical properties of the extruded food to increase water solubility or to cause hydrolysis of starch during extrusion of cereal starches or grits (Chiang BY). , Johnson JA, Cereal Chem, 1977). In addition, it was reported that the void space generated by the carbohydrate immersion and steam in the extrusion process was enclosed in a protein-rich substrate to form a vapor-induced space (Frazier PJ, Crawshaw, 1984).

In Korea, as well as reports on the molecular structure of flour starch and the fermentation efficiency of alcohol through extrusion (Lee et al., Korean J Food Sci Technol, 1991), the enzyme was recently used as an extruder for pretreatment of ginseng starch. Reports of increased liquefaction and glycation rates of starch by treatment (Han et al., J Food Sci Nutr, 2006) have been published. It is also reported that ginseng processed products prepared by extrusion molding process increase fermentation aptitude (Han et al., Food Engineering Progress, 2007) and extrusion molding process increases the solubility of skim bean powder by enzymatic hydrolysis (Cha et al. al., Food Sci Biotechnol, 2007), which reported an increase in the yield of levulinic acid from starch (Cha JY, Hanna MA, Ind Crop Prod, 2002).

As such, the extrusion molding process has been applied to the development of various food products as well as the development of better food materials with the physical and chemical changes of food. However, there is little development of high quality natural seasoning using the extrusion process.

In addition, until now, a lot of natural seasonings have been developed to replace chemical seasonings, which are problematic for human safety, nutrition and taste, but most of them are prepared by mixing raw materials as they are or after drying and powdering after steaming. Not only is the taste and aroma lower than that of chemical seasonings, but also its low solubility in water makes it difficult to harmonize the unique natural flavors, but simply mixes raw materials to produce a light and light taste.

In addition, in order to use natural ingredients as seasonings, there are cumbersome disadvantages in that each material needs to be processed and refined according to its purpose, and the taste is required because various ingredients must be added and tasted every time the food is cooked. Inconsistency of, and each time there was a disadvantage to add an appropriate amount.

Therefore, it is urgently needed to develop natural seasonings that can supply natural nutrients evenly by selectively adjusting to natural spices, noodles, and jjigae to improve taste, by harmonizing and improving natural ingredients to suit the taste of modern people. It is true.

Accordingly, the present inventors have made intensive studies to overcome the problem of improving the taste and aroma quality of the conventional natural seasoning and not having the unique sour taste in water as described above.

Therefore, an object of the present invention is to eliminate the hassle of using seasonings of natural raw materials, and to improve the taste and flavor quality of conventional natural seasonings. It is to provide a manufacturing method.

Another object of the present invention is to provide a natural seasoning and anchovy natural shrimp prepared by the above production method.

The object of the present invention is that the natural shrimp and anchovy again without the enzyme treatment without passing through the extruder, the natural shrimp and anchovy again passed through the extruder only, the natural shrimp again and anchovy through the extruder This was achieved by preparing a backbone to measure the water solubility index and performing a sensory test.

Specifically, the object of the present invention is to confirm that the water solubility index is increased in the natural shrimp and anchovies prepared by a combination of extrusion molding and enzyme treatment to obtain a richer and more delicious taste, the sensory test of taste This was achieved by confirming the increase in strength, preference and palatability.

The present invention is to prepare a composition for seasoning by mixing lyophilized shrimp, anchovy, kelp, shiitake, garlic, sprouts, radish, onion, ginger, pollock, bonito, mussels, squid, sesame, leek, red pepper and seaweed, Subjecting the composition to a primary extrusion process, fermenting and aging the primary extrudate with an enzyme solution, subjecting the fermentation matured composition to a second extrusion process, and subjecting the secondary extrusion process to 55 It provides a method for producing a natural shrimp back, characterized in that the step of drying the moisture content in the hot air dryer below 5% and pulverized to a size of 200 ~ 250 mesh using an ultra-fine mill.

In the present invention, the lyophilized shrimp, anchovy, kelp, shiitake, garlic, sprouts, radishes, onions, ginger, pollock, bonito, mussels, squid, sesame, leek, red pepper and seaweed compound ratio of freeze-dried shrimp 55% by weight 5% by weight, anchovy, kelp, shiitake and garlic, respectively, 2% by weight of bean sprouts, radishes, onions and ginger, pollack, bonito, mussels, squid, sesame, leek and red pepper each 1% by weight and seaweed 10% by weight It provides a method for producing a natural shrimp back.

The present invention, lyophilized anchovy, shrimp, kelp, shiitake, garlic, sprouts, radish, onion, ginger, pollock, bonito, mussels, squid, sesame, leek, red pepper and seaweed to prepare a composition for seasoning, Subjecting the composition to a first extrusion molding step, fermenting and aging the first extrusion molded product with an enzyme solution, performing a second extrusion molding process on the fermented mature composition, and subjecting the second extrusion molded product It provides a method for producing natural anchovy again characterized in that the moisture content is dried to 5% or less in a 55 ° C. hot air dryer and collected by a cyclone, which is pulverized to a size of 200 to 250 mesh using an ultra-fine crusher.

In the present invention, the lyophilized anchovy, shrimp, kelp, shiitake, garlic, sprouts, radishes, onions, ginger, pollock, bonito, mussels, squid, sesame, leek, red pepper and seaweed combination ratio of freeze-dried anchovy 55 weight %, 5% by weight of shrimp, kelp, shiitake and garlic, 2% by weight of bean sprouts, radishes, onions and ginger, respectively, 1% by weight of pollack, squid, sesame, leek and red pepper and 10% by weight of red pepper Provided is a method for producing natural anchovies.

Another object of the present invention is to provide a natural seasoning and anchovy natural seasoning of shrimp prepared by the above method.

The present invention provides a method for producing natural shrimp and anchovy ash by extrusion molding and enzymatic treatment to improve low solubility, low digestibility and low symbol of natural marine life and agricultural products, While maintaining its functionality, it has a strong taste and aroma, is excellent in solubility in water, and unlike chemical seasonings, it does not contain any preservatives and artificial pigments, so it is harmless to the human body, and can be insufficient due to chemical seasoning abuse. It is a very excellent invention in the food processing industry because it has an excellent effect of supplementing the nutrients and can be stored for a long time.

Hereinafter, preferred embodiments of the present invention have been described in detail through examples, but the scope of the present invention is not limited to these examples.

Example  1: Reproduction of natural shrimp without extrusion and enzymatic treatment

Using domestic marine and agricultural products other than shrimp, first, 55% by weight of lyophilized shrimp are used as raw materials, and 5% by weight of anchovy, kelp, shiitake and garlic, 2% by weight of bean sprouts, radish, onion, and ginger, and pollack Contains 1% by weight, bonito, mussels, squid, sesame seeds, leek and red pepper and 10% by weight of seaweed, respectively After mixing the raw materials, steam sterilization in a steamer for 10 minutes, and then dried in a hot air dryer (Shinheung dryer, Chungnam, South Korea) at 55 ℃ to less than 5% moisture content dry type grinding machine (Hanseong si, Seoul, Korea) ) And then shredded to 200-250 mesh size and packaged as cyclone to prepare natural shrimp back.

Example  2: Extruded  Natural shrimp remanufacture

Using 55% by weight of freeze-dried shrimp, using raw materials of domestic marine and agricultural products except shrimp, 5% by weight of anchovy, kelp, shiitake and garlic, 2% by weight of bean sprouts, radish, onion and ginger, pollack, After mixing a raw material comprising 1% by weight of bonito, mussels, squid, sesame, leek and red pepper and 10% by weight of red pepper paste, the mixture was passed through an extruder after 30% of water was added. At this time, the extruder used for extrusion molding is a self-made experimental twin-screw extruder (milling industry, Seoul, Korea), the screw diameter of the extruder is 29.0 mm, the ratio of diameter and length (L / D ratio) is 20 : 1, screw arrays are all the same. In addition, the barrel temperature of the extruder was extruded by fixing at 80 ° C., a screw rotation speed of 250 rpm, a water content of 20%, a raw material injection amount of 140 g / min, and an injection hole diameter of 3.0 mm. The extruded product was dried in a hot air dryer at 55 ° C. for 12 hours. The dried sample was ground to 200-250 mesh size using a dry ultra-fine mill and then packaged by cyclones to prepare a natural shrimp.

Example  3: extrusion molding and Enzymatically treated  Natural shrimp remanufacture

55% by weight of the freeze-dried shrimp using raw materials of domestic marine and agricultural products, except shrimp, 5% by weight of anchovy, kelp, shiitake and garlic, 2% by weight of bean sprouts, radishes, onions and ginger, pollack, After mixing a raw material containing 1% by weight of bonito, mussels, squid, sesame, leek and red pepper and 10% by weight of red pepper paste, the mixture was passed through a first extruder after 30% water was kneaded.

At this time, the extruder used in the extrusion is the same as used in Example 2. Enzyme solution in which 3 kg of the extruded product was dissolved in complex enzyme solution [viscozyme L (3 ml), Neutrase (30 ml), and Flavorzyme 500 MG (3 g) in water (600 ml). All enzymes used were Novo Nordisk (Bagsvaerd, Denmark). ) Was used] was added and kneaded thoroughly, put into a plastic pack and fermented and aged for 12 hours in a 50-55 ℃ fermentation chamber. The fermentation was passed through a second extrusion machine again, and dried for 12 hours in a hot air dryer at 55 ℃. The dried sample was ground to 200-250 mesh size using a dry ultra-fine mill and then packaged by cyclones to prepare a natural shrimp.

Example  4: without passing through an extruder, Not enzyme  Not natural anchovy remanufacture

Using domestic marine and agricultural products, raw materials of anchovy are 55% by weight, 5% by weight of shrimp, kelp, shiitake and garlic respectively, 2% by weight of bean sprouts, radish, onions and ginger, pollock, bonito, mussels and squid. , 1% by weight of sesame seeds, leeks and red pepper and 10% by weight of red pepper mix, and then steam sterilization in a steamer for 10 minutes, and dried to 55% or less with a hot air dryer at 55 ° C. The natural shrimp was prepared by pulverizing to 200-250 mesh and then collecting the cyclone.

Example  5: Manufacture of natural anchovies passed through an extrusion machine

Using domestic marine products and agricultural products, raw materials of anchovy are 55% by weight, and 5% by weight of shrimp, kelp, shiitake and garlic, 2% by weight of bean sprouts, radish, onion, and ginger, pollock, bonito, mussel, squid, After mixing raw materials containing 1% by weight of sesame seeds, leeks and red peppers, and 10% by weight of red pepper paste, the mixture of 20% water per weight of water is kneaded and passed through an extruder, followed by a hot air dryer at 55 ° C. The dried to 5% or less moisture to pulverized 200-250 mesh size with a dry ultra-fine mill and then collected by collecting the cyclone to prepare a natural shrimp.

Example  6: pass through the extruder, Enzymatically treated  Natural anchovy remanufacture

Using domestic marine and agricultural products, raw materials of anchovy are 55% by weight, 5% by weight of shrimp, kelp, shiitake and garlic respectively, 2% by weight of bean sprouts, radish, onions and ginger, pollock, bonito, mussels and squid. After mixing the raw materials containing 1% by weight each of sesame seeds, leeks and red pepper and 10% by weight of red pepper paste, the mixture was added with 20% water per weight of the raw material and passed through a first extrusion molding machine. The fermented complex enzyme solution was added to the fermented product at 50 ° C for 12 hours, and then passed through a second extrusion molding machine, and then dried at 55 ° C. using a hot air dryer at 5% or less. The collected was packaged to prepare a natural shrimp.

Experimental Example  1: nature Shrimp  And Anchovy  Water Solubility Index Measurement

The solubility index in water of each of the three groups of natural shrimp and anchovy fish prepared by the above Example was measured as follows. That is, 5 g of each test group powder was added to 100 mL of distilled water, suspended, heated for 10 minutes, cooled, and allowed to dry by heating and drying the supernatant obtained by centrifugation at 3,000 rpm for 10 minutes. Solubility index was calculated as%. In this case, each test was repeated three times and then expressed as an average value ± standard deviation. There was statistical significance ( p <0.05) between each natural seasoning measurement.

Solubility Index of Natural Shrimp and Anchovy Natural Seasoning Test group Solubility index Shrimp Example 1 1.5 ± 0.5 Example 2 4.5 ± 1.2 Example 3 13.7 ± 2.4 Anchovy Example 4 1.1 ± 0.2 Example 5 3.1 ± 0.8 Example 6 10.5 ± 1.9

As shown in Table 1, the solubility index of natural shrimps and anchovies prepared by the manufacturing method of the present invention was increased by about 10% than that of the control group that did not undergo the extrusion process, in particular the extrusion process and the enzyme treatment. In parallel treatment, the solubility increased by about 20%. Thus, the solubility in water was increased compared to the control of the natural shrimp and anchovies prepared by extrusion molding and enzymatic treatment, so that a darker and more delicious taste could be obtained.

Experimental Example  2: sensory test

In the sensory test, the natural shrimp and anchovy dashi prepared in Example were added to cook stew and noodles, respectively, and the preference and preference of cooked stew and noodles were compared using conventional chemical seasoning as a comparative example. At this time, sensory evaluation of natural seasonings was carried out by a five-point scale test (5: very good, 4: good, 3: normal, 2: bad, 1: very bad) of 30 sensory test agents. It is shown in Table 2 below. There was statistical significance ( p <0.05) between each natural seasoning measurement.

Index of strength, preference and preference of natural shrimp and anchovy Natural seasoning Test group Sum of points Less Taste (Strength) Rich and delicious taste (preferred) Overall taste (symbol) Shrimp Comparative example 2.9 2.2 3.2 Example 1 3.2 2.0 3.3 Example 2 4.0 4.3 4.4 Example 3 4.6 4.7 4.6 Anchovy Comparative example 2.7 2.0 3.1 Example 4 3.0 1.9 3.2 Example 5 3.5 4.0 3.8 Example 6 4.2 4.6 4.4

As shown in Table 2, the natural shrimp and anchovies prepared by the manufacturing method of the present invention increased the intensity of taste, the rich and delicious taste and the overall taste of the flavor compared to the comparison group, and in particular, the preference of the shrimp sashimi It appeared bigger than ever again. As such, the natural shrimp and anchovies prepared by extrusion molding and enzymatic treatment have very satisfactory results in taste and taste, and the color of soup is also very dark, which satisfies consumer's taste even better than the existing seasoning. I could make it.

Claims (6)

Preparing a composition for shrimp natural seasoning by mixing lyophilized shrimp, anchovies, kelp, shiitake, garlic, bean sprouts, radishes, onions, ginger, pollock, bonito, mussels, squid, sesame, leek, red pepper and seaweed; Subjecting the composition to a primary extrusion process; Fermenting the first extrusion molded product with an enzyme solution; Secondary extrusion molding the fermented matured composition; Drying the second extrusion molded product to a moisture content of 5% or less in a 55 ° C. hot air dryer; And Method for producing a natural shrimp sashimi characterized in that the cyclone was collected by a micron using an ultra-grinding machine. According to claim 1, wherein the lyophilized shrimp, anchovy, kelp, shiitake, garlic, bean sprouts, radishes, onions, ginger, pollock, bonito, mussels, squid, sesame seeds, leek, red pepper and seaweed combination ratio of freeze-dried shrimp 55 5% by weight, anchovy, kelp, shiitake and garlic 5% by weight, 2% by weight of bean sprouts, radishes, onions and ginger respectively, 1% by weight of pollack, mussels, mussels, squids, sesame seeds, leeks and red peppers and 10% by weight of seaweed Natural shrimp production method characterized in that. Preparing a seasoning composition by mixing lyophilized anchovy, shrimp, kelp, shiitake, garlic, bean sprouts, radishes, onions, ginger, pollock, bonito, mussels, squid, sesame, leek, red pepper and seaweed; Subjecting the composition to a primary extrusion process; Fermenting the first extrusion molded product with an enzyme solution; Secondary extrusion molding the fermented matured composition; Drying the second extrusion molded product to a moisture content of 5% or less in a 55 ° C. hot air dryer; And A method for producing natural anchovies, characterized in that it is collected by a cyclone, which is ground to a size of 200 to 250 mesh using an ultra fine grinding machine. According to claim 3, wherein the freeze-dried anchovy, shrimp, kelp, shiitake, garlic, sprouts, radish, onion, ginger, pollock, bonito, mussels, squid, sesame, leek, red pepper and seaweed combination ratio of freeze-dried anchovy 55 % By weight, 5% by weight of shrimp, kelp, shiitake and garlic, 2% by weight of bean sprouts, radishes, onions and ginger respectively, 1% by weight of pollack, squid, mussel, squid, sesame, leek and red pepper and 10% by weight of seaweed Method for producing natural anchovies, characterized in that. A natural seasoning of shrimp prepared by the method according to claim 1 or 2. Anchovy natural seasoning prepared by the method according to claim 3 or 4.