KR20120079973A - Salt-fermented shrimp including extracts of laurus nobilis leaves and manufacturing method of it - Google Patents
Salt-fermented shrimp including extracts of laurus nobilis leaves and manufacturing method of it Download PDFInfo
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- KR20120079973A KR20120079973A KR1020110001355A KR20110001355A KR20120079973A KR 20120079973 A KR20120079973 A KR 20120079973A KR 1020110001355 A KR1020110001355 A KR 1020110001355A KR 20110001355 A KR20110001355 A KR 20110001355A KR 20120079973 A KR20120079973 A KR 20120079973A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/02—Preserving by means of inorganic salts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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Abstract
Description
본 발명은 월계수잎이 갖고 있는 생선 비린내 등의 냄새 제거 기능과 독특한 향의 발현이 새우젓을 통해 이루어질 수 있도록 하기 위하여, 상기 월계수잎 추출액을 새우젓에 일정비율로 첨가함으로써 이루어지는 월계수잎 추출액 함유 새우젓 및 이의 제조방법에 관한 것이다.The present invention, so that the odor removing function and the unique flavor of the fish fishy smell of the bay leaf, etc. can be made through the shrimp chopped, the laurel leaf extract containing shrimp bay salt extract made by adding a certain ratio to the shrimp chopped shrimp and its It relates to a manufacturing method.
젓갈(salted and fermented seafoods)은 어패류에 소금을 가하여 염장을 함으로써 부패균의 번식을 억제하고 자가분해 소화효소 또는 미생물의 효소작용에 의해 육질을 분해시킨 우리나라의 전통식품이다.Salted and fermented seafoods are the traditional foods of Korea that inhibit the propagation of rot bacteria by salting salted seafood and decompose meat by autolytic digestive enzyme or microbial enzymatic action.
새우젓(salt-fermented shrimps)과 같은 젓갈의 특성은 발효과정 중 이루어지며, 이는 발효과정 중에 폴리펩타이드 체인의 응고에 의한 근섬유 단백질의 용해성 감소와 단백질 체인의 일부가 효소에 의해 분해되면서 유리 아미노산, 핵산 및 관련물질, 아민류, 암모니아, 크레아틴 등 비단백태질소 화합물이 증가하며 이에 의하여 독특한 맛과 향을 내게 된다. 또한 지방도 분해되어 키톤알데하이드, 알코올류로 변하여 방향성 증진에 기여하게 된다. The characteristics of salted fish, such as salt-fermented shrimps, are made during fermentation, which decreases the solubility of myofibrillar proteins by coagulation of the polypeptide chain and breaks down part of the protein chain by enzymes to free amino acids and nucleic acids. And non-protein nitrogen compounds such as related substances, amines, ammonia and creatine increase, thereby giving a unique taste and aroma. In addition, the fat is also broken down into ketone aldehydes, alcohols contribute to the enhancement of the aromaticity.
새우젓은 담그는 시기에 따라 다양한 명칭으로 불리우며, 그 구체적인 내용으로서 음력 1 ~ 2월은 동백하젓, 3 ~ 4월은 춘젓, 5월은 오젓, 6월은 육젓, 7 ~ 8월은 자젓, 9 ~ 10월은 추젓이라 불리운다.Shrimp chops are called by various names depending on the time they are soaked.The specific details of the lunar calendar are Camellia chopped in January-February, Spring chopped in March-April, Spring chopped in May, Meat chopped in June, Jelly-pinned in July-August, and 9- October is called Chuchu.
그리고, 상기 오젓 및 육젓의 원료로는 주로 젓새우과의 젓새우(Sergestidae Acetes japonicus)와 중국 젓새우(Sergestidae Acetes chinesis)가 이용되고,In addition, the raw material of the squid and meat chopsticks is mainly used Shrimp Shrimp (Sergestidae Acetes japonicus) and Chinese Shrimp (Sergestidae Acetes chinesis),
상기 춘젓, 자젓, 추젓의 원료로는 돗대기 새우(Leptochela gracilis)와 같은 작은 새우류가 이용된다.As raw materials for the spring, japonica, and sauerkraut, small shrimps such as lobster (Leptochela gracilis) are used.
이와 같은 새우젓의 맛과 색택은 원료 새우의 품종 차이에 따라 여러 특성이 나타나게 되며, 일반적으로 새우젓의 열량은 43kcal, 수분은 37%정도 인데 회분의 함량이 23g으로 높고, 나트륨의 함량이 많으며, 또한 칼슘, 인, 칼륨 등이 풍부하다.
The taste and color of the salted shrimp are different depending on the variety of raw shrimp. In general, the calories of shrimp are 43kcal and moisture is about 37%, and the ash content is 23g, the sodium content is high, and It is rich in calcium, phosphorus and potassium.
상기 새우젓은 원료 새우에 존재하는 효소에 의한 자가소화작용과 미생물에 의해 발효시킨 우리 고유의 전통식품으로 맛과 영양이 뛰어난 식품으로써, 국, 찌개, 김치, 등의 다양한 음식에 이용된다.The salted shrimp is our own traditional food fermented by enzymes and microorganisms present in the raw shrimp, which is excellent in taste and nutrition, and is used in various foods such as soup, stew, kimchi, and the like.
그러나 기존 새우젓은 원료 새우의 냄새와 더불어 발효과정 중에서 생성되는 휘발성 염기질소 등에 의해 특유의 불쾌취가 나며, 이와 같은 불쾌취는 젊은 소비자층이 새우젓을 기피하게 되는 요인 중의 하나로 작용하고 있다. 따라서, 새우젓이 특정 소비자층에 국한되지 않고 젊은 소비자층을 포함하여 일반적으로 소비자들이 새우젓에 대한 거부감을 갖지 않도록 하기 위한 개선이 필요한 실정이다.
However, the existing shrimp salt is caused by the odor of the raw shrimp and volatile basic nitrogen generated during the fermentation process, and this unpleasant odor serves as one of the factors that the young consumer avoids shrimp salt. Therefore, the need for improvement to ensure that the shrimp is not limited to a specific consumer group, and generally, consumers do not have a feeling of rejection of the shrimp.
상기한 바와 같이, 본 발명은 새우젓 특유의 비린내, 불쾌취를 감소시키기 위해 월계수잎 추출물을 새우젓에 일정비율로 첨가함으로써, 새우젓 특유의 비린내와 불쾌취를 감소시켜 소비자들로 하여금 아무런 거부감 없이 사용할 수 있도록 하는 월계수잎 추출액 함유 새우젓 및 이의 제조방법을 제공하는 것을 발명의 목적으로 한다.
As described above, the present invention by adding a bay leaf extract in a certain ratio in order to reduce the fishy, unpleasant smell peculiar to shrimp, it can reduce the fishy and unpleasant smell peculiar to shrimp chops can be used by consumers without any objection It is an object of the present invention to provide a shrimp salt containing laurel leaf extract and a manufacturing method thereof.
상기의 목적을 달성하기 위하여,In order to achieve the above object,
본 발명은 새우젓 99.2 ~ 99.8wt%에 월계수잎 추출액 0.2 ~ 0.8wt%를 첨가하여 조성되는 월계수잎 추출액 함유 새우젓과,The present invention is the shrimp bay salt containing laurel leaf extract prepared by adding 0.2 ~ 0.8wt% of bay leaf extract 99.2 ~ 99.8wt%
상기 월계수잎 추출액 함유 새우젓을 제조하기 위한 과정으로써,As a process for producing the shrimp bay salt containing laurel leaf extract,
새우젓 99.2 ~ 99.8wt%에 월계수잎 추출액 0.2 ~ 0.8wt%를 첨가하는 단계와,Adding 0.2 ~ 0.8wt% of bay leaf extract to 99.2 ~ 99.8wt% of shrimp chop,
상기 새우젓과 월계수잎 추출액을 균일하게 혼합하는 단계와,Uniformly mixing the shrimp salt and laurel leaf extract;
1개월 ~ 5개월 동안 10 ~ 15℃에서 발효, 숙성단계와,Fermentation, ripening step at 10 ~ 15 ℃ for 1 month to 5 months,
-5℃ ~ 4℃에서 1 ~ 2년 동안 저장, 보관단계를 거쳐 이루어지는 월계수잎 추출액 함유 새우젓 제조방법을 주요 기술적 구성으로 한다.
The main technical configuration is the method of manufacturing shrimp salt containing laurel leaf extract, which is stored and stored for 1 to 2 years at -5 ℃ ~ 4 ℃.
상기 새우젓은 이물질이 제거된 새우를 천일염으로 20~30%의 염농도가 되도록 염지하고, 5~15℃의 저온숙성실에서 4~5개월동안 숙성발효시켜 제조된 것이며,The salted shrimp is prepared by salting soybeans with foreign substances removed to 20 to 30% salt concentration with sun salt, and fermenting for 4 to 5 months in a low temperature ripening room at 5 to 15 ° C.
상기 월계수잎 추출액은 월계수잎을 건조한 후, 상기 건조시킨 월계수잎을 정제수에 넣되, 상기 월계수잎과 정제수가 중량비로 1:10이 되도록 하고, 100℃에서 20 ~ 40분 동안 가열한 후 상온으로 냉각한 다음, 고형물을 제거한 것임을 특징으로 한다.
The laurel leaf extract is dried after the bay leaf, the dried bay leaf in purified water, the laurel leaf and purified water to 1:10 by weight ratio, and heated to 100 ℃ for 20 to 40 minutes and then cooled to room temperature Then, it is characterized in that the solids are removed.
본 발명에 따른 월계수잎 추출액 함유 새우젓은 특유의 비린내와 불쾌치를 감소시킴으로써, 비린내와 불쾌치에 의해 소비를 꺼려하던 소비자들까지도 거부감 없이 사용할 수 있도록 함에 따라 새우젓을 대중화시킬 수 있다는 장점을 갖는다.
Shrimp salt containing laurel leaf extract according to the present invention by reducing the unique fishy and unpleasant, there is an advantage that can be popularized by allowing even consumers who are reluctant to consume by fishy and unpleasant, without objection.
도 1은 본 발명에 따른 월계수잎 추출액 첨가(0.2%)에 따른 새우젓의 숙성 중 아미노태 질소 변화량을 도시한 그래프.
도 2는 본 발명에 따른 월계수잎 추출액 첨가(0.4%)에 따른 새우젓의 숙성 중 아미노태 질소 변화량을 도시한 그래프.
도 3은 본 발명에 따른 월계수잎 추출액 첨가(0.6%)에 따른 새우젓의 숙성 중 아미노태 질소 변화량을 도시한 그래프.
도 4는 본 발명에 따른 월계수잎 추출액 첨가(0.8%)에 따른 새우젓의 숙성 중 아미노태 질소 변화량을 도시한 그래프.
도 5는 본 발명에 따른 월계수잎 추출액 첨가(0.2%)에 따른 새우젓의 숙성 중 휘발성염기 질소 변화량을 도시한 그래프.
도 6은 본 발명에 따른 월계수잎 추출액 첨가(0.4%)에 따른 새우젓의 숙성 중 휘발성염기 질소 변화량을 도시한 그래프.
도 7은 본 발명에 따른 월계수잎 추출액 첨가(0.6%)에 따른 새우젓의 숙성 중 휘발성염기 질소 변화량을 도시한 그래프.
도 8은 본 발명에 따른 월계수잎 추출액 첨가(0.8%)에 따른 새우젓의 숙성 중 휘발성염기 질소 변화량을 도시한 그래프.
도 9는 본 발명에 따른 월계수잎 추출액 첨가(0.2%) 새우젓의 숙성 중 산패도 변화를 도시한 그래프.
도 10은 본 발명에 따른 월계수잎 추출액 첨가(0.4%) 새우젓의 숙성 중 산패도 변화를 도시한 그래프.
도 11은 본 발명에 따른 월계수잎 추출액 첨가(0.6%) 새우젓의 숙성 중 산패도 변화를 도시한 그래프.
도 12는 본 발명에 따른 월계수잎 추출액 첨가(0.8%) 새우젓의 숙성 중 산패도 변화를 도시한 그래프.1 is a graph showing the amount of amino nitrogen changes during aging of shrimp chopped according to the addition of laurel leaf extract (0.2%) according to the present invention.
Figure 2 is a graph showing the change in amino nitrogen during fermentation of shrimp salt with laurel leaf extract addition (0.4%) according to the present invention.
Figure 3 is a graph showing the amount of amino nitrogen changes during aging of shrimp chopped according to the addition of bay leaf extract (0.6%) according to the present invention.
Figure 4 is a graph showing the amount of amino nitrogen changes during ripening of shrimp chopped according to the addition of bay leaf extract (0.8%) according to the present invention.
Figure 5 is a graph showing the amount of volatile basic nitrogen changes during the ripening of shrimp salt according to the addition of laurel leaf extract (0.2%) according to the present invention.
Figure 6 is a graph showing the amount of changes in volatile base nitrogen during aging of shrimp chopped according to the addition of laurel leaf extract (0.4%) according to the present invention.
Figure 7 is a graph showing the amount of changes in volatile base nitrogen during aging of shrimp chopped according to the addition of laurel leaf extract (0.6%) according to the present invention.
8 is a graph showing the amount of volatile basic nitrogen changes during fermentation of shrimp salt with laurel leaf extract addition (0.8%) according to the present invention.
Figure 9 is a graph showing the change of rancidity during ripening of laurel leaf extract addition (0.2%) shrimp chopped according to the present invention.
10 is a graph showing the change of rancidity during ripening of laurel leaf extract (0.4%) shrimp chopped according to the present invention.
Figure 11 is a graph showing the change in rancidity during ripening of laurel leaf extract added (0.6%) shrimp according to the present invention.
12 is a graph showing the change of rancidity during ripening of laurel leaf extract addition (0.8%) shrimp chopped according to the present invention.
월계수잎은 생선 비린내 및 돼지고기 냄새를 제거하고 독특한 향을 주므로 양식 및 한식요리에서 이용되는 것으로, 이와 같은 월계수잎 추출액을 함유하는 새우젓을 본 발명의 주요 기술 구성으로 한다.The bay leaf is used in aquaculture and Korean food because it removes fishy fishy and pork smells and gives a unique aroma, and shrimp salt containing such bay leaf extract is the main technical configuration of the present invention.
이하, 상기 월계수잎 추출액 함유 새우젓에 대한 구체적인 내용에 대해 살펴보고자 한다.
Hereinafter, the specific content of the laurel leaf extract containing shrimp chopped.
월계수잎 추출액 제조Manufacture of bay leaf extract
월계수잎은 건조된 것을 선택하여 100g을 1L의 정제수에 넣고 100℃에서 30분간 가열한 후 상온으로 냉각하고 고형물을 제거한 것을 월계수잎 추출액으로 사용한다.
Laurel leaves are dried and 100g is placed in 1L purified water, heated at 100 ° C. for 30 minutes, cooled to room temperature, and the solids are removed as laurel leaf extract.
월계수잎 추출액 첨가 새우젓 제조Shrimp salted with bay leaf extract
월계수잎 추출액 첨가 새우젓 제조에 사용한 원료 새우젓은 신안에서 구입하였으며 새우젓 국물의 염도가 28%가 되도록 천일염을 첨가하여 사용하였다.Raw shrimp salt was used in Sinan, which was used for the preparation of shrimp salt added with bay leaf extract.
월계수잎 추출액 첨가는 다음의 표 1과 같이 새우젓 중량에 대하여 월계수잎 추출액을 0.2 ~ 0.8%가 되도록 첨가하고 균일하게 혼합한 후 15℃에서 발효, 숙성시켜 제조한다.
Add laurel leaf extract is prepared by adding laurel leaf extract to 0.2 ~ 0.8% with respect to the weight of shrimp chopped as shown in Table 1 and then mixed uniformly, fermented, aged at 15 ℃.
[시험예 1]
[ Test Example 1 ]
월계수 추출액 첨가 새우젓의 품질특성 분석Quality Characteristics Analysis of Shrimp Salted with Laurel Extract
월계수 추출액 첨가 새우젓의 품질특성은 아미노태 질소 함량 측정(Formol법), 휘발성 염기질소 함량 측정(Conway 미량확산법) 및 산패도(Thiobarbituric acid reacting substance, TBARS 측정법) 측정 및 관능검사를 통해 분석하였으며 월계수 추출액을 첨가하지 않은 새우젓(대조구)과 비교하여 월계수잎 추출물의 첨가가 새우젓의 비린내를 비롯한 불쾌치는 감소하면서 그 외의 새우젓의 품질에는 영향을 미치지 않는지 분석하였다.
The quality characteristics of shrimp salt added with laurel extract were analyzed by amino nitrogen content measurement (Formol method), volatile basic nitrogen content measurement (Conway microdiffusion method), acidity (Thiobarbituric acid reacting substance, TBARS measurement method) and sensory evaluation. Compared to the shrimp sauce without the addition, the addition of bay leaf extract did not affect the quality of the other shrimp sauce while reducing the fishy and unpleasant odor.
[시험 결과]
[ Test results ]
아미노태 질소 함량 변화Amino nitrogen content change
아미노태 질소는 새우젓의 숙성과정 중 단백질이 분해되어 생성되는 아미노산 등 감칠맛을 제공하는 질소함유 물질의 양을 간접적으로 알아볼 수 있는 대표적 새우젓 숙성지표이다. 도 1 내지 도 4에서 보듯이 월계수잎을 첨가하지 않은 대조구 새우젓의 아미노태 질소 함량은 숙성 4주 정도부터 급격히 증가하기 시작하여 7~8주 정도에 최대치에 이르고 있다. 월계수잎 추출액을 0.2~0.8% 첨가한 새우젓도 숙성기간 중 대조구와 유사한 휘발성염기질소 함량 변화를 보여 월계수잎 추출액이 새우젓의 발효 및 숙성에 의해 생성되는 아미노산 등 감칠맛 생성에 부정적 영향을 미치지 않음을 알 수 있다.
Amino nitrogen is a representative shrimp fermentation index that can indirectly identify the amount of nitrogen-containing substances that provide a savory taste, such as amino acids generated by the breakdown of protein during fermentation. As shown in Figures 1 to 4 amino-nitrogen content of the control shrimp chopped without laurel leaves began to increase rapidly from about 4 weeks of aging to reach a maximum in about 7 to 8 weeks. Shrimp salt added 0.2 ~ 0.8% of laurel leaf extract also showed similar changes in volatile basic nitrogen content during fermentation period, indicating that laurel leaf extract did not have a negative effect on the production of umami, such as amino acids produced by fermentation and ripening of shrimp. Can be.
휘발성염기질소 함량 변화VOC Content Change
휘발성 염기질소는 숙성 중 생성되는 암모니아 등을 포함하여 새우젓의 숙성 및 보존에 문제가 있음을 알려주는 일종의 부패지표라 할 수 있다. 도 5 내지 도 8에서 보듯이 월계수잎을 첨가하지 않은 대조구 새우젓의 휘발성염기질소 함량은 숙성 4주 이후 현저히 증가하기 시작하여 이 후 일정량을 유지 하였다. 월계수잎 추출액을 0.2~0.8% 첨가한 새우젓도 숙성기간 중 대조구와 유사한 휘발성염기질소 함량변화를 보였다.
Volatile basic nitrogen is a kind of decay indicator that indicates that there is a problem in fermentation and preservation of shrimp salt, including ammonia generated during fermentation. As shown in Figures 5 to 8, the volatile basic nitrogen content of the control shrimp chopped without laurel leaves began to increase significantly after 4 weeks of aging and maintained a certain amount thereafter. Shrimp chopped with 0.2 ~ 0.8% of bay leaf extract showed similar changes in volatile basic nitrogen content during fermentation.
산패도 변화Rancidity change
산패도는 새우젓의 지질성분이 숙성 및 보관 중 변패한 정도를 보여주는 지표이다. 도 9 내지 도 12에서 보듯이 대조구 및 0.2~0.8%의 월계수잎 추출물을 첨가한 모든 새우젓에서 숙성기간 중 새우젓의 산패도는 급격한 증가 없이 일정치가 유지되는 양상을 보였다.
The degree of rancidity is an indicator of the degree of deterioration of lipid components of shrimp salt during ripening and storage. As shown in Figures 9 to 12, the control and the addition of 0.2 ~ 0.8% of the bay leaf extract showed that the rancidity of shrimp chops during the ripening period is maintained without a sharp increase.
관능검사Sensory test
관능검사는 색, 비린내 및 불쾌취, 감칠맛, 종합 기호도에 대하여 7단계 평점법으로 검사하였다. 결과는 평균±SD로 나타내었으며 ANOVA와 Tukey 검증법에 의해 유의성을 검증하였다.The sensory test was carried out by the seven-step scoring method for color, fishy and unpleasant taste, umami, and general preference. The results were expressed as mean ± SD and the significance was verified by ANOVA and Tukey's test.
아래의 표 2에서 보듯이 색의 경우 0.2~0.6%의 월계수잎 추출액을 첨가한 새우젓은 대조구와 비교하여 차이가 없었다. 그러나 0.8%의 추출액을 첨가한 새우젓은 대조구와 비교하여 색이 강한 것으로 조사되었다. 즉, 월계수 추출액은 연한 갈색을 띠는데 0.8% 이상의 첨가는 시각적으로 새우젓 색의 변화를 가져온다. 비린내의 경우 0.2~0.6%의 월계수잎 추출액을 첨가한 새우젓은 대조구와 비교하여 비린내가 약하다고 조사되었다. 한편 0.8%의 추출액을 첨가한 새우젓은 월계수잎 자체의 냄새가 강하여 관능적으로 바람직하지 않은 것으로 조사되었다. 감칠맛은 대조구와 비교하여 유의적 차이가 없었다. 종합적인 기호도는 0.2~0.6%의 월계수잎 추출액을 첨가한 새우젓이 높은 경향을 보이지만 통계적 유의성은 없는 것으로 나타났다.As shown in Table 2 below, the addition of 0.2 ~ 0.6% bay leaf extract of shrimp was no difference compared to the control. However, shrimp salt added with 0.8% of extract was stronger in color than the control. That is, the laurel extract is light brown, and the addition of more than 0.8% visually changes the color of shrimp. In case of fishy fish, shrimp salt with 0.2 ~ 0.6% laurel leaf extract was found to be weaker than fish control. On the other hand, shrimp extract with 0.8% extract was found to be organoleptically undesirable because of its strong smell of bay leaf itself. The umami taste was not significantly different from the control. The overall acceptability showed a high tendency of shrimp salt added with 0.2 ~ 0.6% bay leaf extract, but there was no statistical significance.
이상의 결과를 통해 월계수잎 추출액 첨가는 새우젓 숙성 중 아미노태질소 및 휘발성염기질소 생성량, 산패도 등에 영향을 미치지 않으며 특유의 비린내 및 불쾌취를 감소시킴을 알 수 있다.
Through the above results, the addition of the laurel leaf extract does not affect the amino nitrogen and volatile basic nitrogen production, rancidity, etc. during the fermentation of shrimp, it can be seen that reduces the characteristic fishy and unpleasant odor.
농도Extract
density
불쾌취1 Fishy and
Offended 1
기호도2 Synthesis
1; 색, 비린내 및 불쾌취, 감칠맛(매우 약함: 1 → 매우 강함: 7)One; Color, fishy and unpleasant, umami (very weak: 1 → very strong: 7)
2; 종합적 기호도(매우 싫다: 1 → 매우 좋다: 7)2; Comprehensive preference (very much: 1 → very good: 7)
3; 서로 다른 알파벳은 통계적 유의성이 있음을 의미함(p<0.05)
3; Different alphabets indicate statistical significance (p <0.05)
이상에서 살펴본 바와 같이, 본 발명에 따른 월계수잎 추출액 함유 새우젓은 특유의 비린내와 불쾌취를 감소시킴에 따른 사용자의 폭을 넓혀줌에 따른 소비증대를 높일 수 있어 산업상 이용가능성이 높다.As described above, the laurel leaf extract containing shrimp in accordance with the present invention can increase the consumption increase according to the reduction in the unique fishy and unpleasant odor and increase the consumption increase is high industrial availability.
Claims (4)
Shrimp salt with laurel leaf extract, characterized in that the composition is added by adding 0.2 ~ 0.8 wt% of bay leaf extract to 99.2 ~ 99.8wt%.
새우젓은 이물질이 제거된 새우를 천일염으로 20~30%의 염농도가 되도록 염지하고, 5~15℃의 저온숙성실에서 4 ~ 5개월동안 숙성발효시켜 제조된 것임을 특징으로 하는 월계수잎 추출액 함유 새우젓.
The method according to claim 1,
Shrimp salted salted shrimp with laurel leaf extract, characterized in that the salt is removed by salting 20 to 30% salt concentration with sun salt, and fermented for 4 to 5 months in a low temperature aging room at 5 to 15 ℃.
월계수잎 추출액은 월계수잎을 건조한 후, 상기 건조시킨 월계수잎을 정제수에 넣되, 상기 월계수잎과 정제수가 중량비로 1:10이 되도록 하고, 100℃에서 20 ~ 40분 동안 가열한 후 상온으로 냉각한 다음, 고형물을 제거한 것임을 특징으로 하는 월계수잎 추출액 함유 새우젓.
The method according to claim 1,
The laurel leaf extract is dried after the bay leaf, the dried bay leaf in purified water, the laurel leaf and purified water to 1:10 by weight ratio, and heated at 100 ℃ for 20 to 40 minutes and then cooled to room temperature Next, laurel leaf extract containing shrimp, characterized in that the solids were removed.
상기 새우젓과 월계수잎 추출액을 균일하게 혼합하는 단계와,
1개월 ~ 5개월 동안 10 ~ 15℃에서 발효, 숙성단계와,
-5℃ ~ 4℃에서 1 ~ 2년 동안 저장, 보관단계를 거쳐 이루어지는 것임을 특징으로 하는 월계수잎 추출액 함유 새우젓 제조방법.Adding 0.2 ~ 0.8wt% of bay leaf extract to 99.2 ~ 99.8wt% of shrimp chop,
Uniformly mixing the shrimp salt and laurel leaf extract;
Fermentation, ripening step at 10 ~ 15 ℃ for 1 month to 5 months,
Shrimp chops containing laurel leaf extract characterized in that the storage and storage step for 1 to 2 years at -5 ℃ ~ 4 ℃.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR101452275B1 (en) * | 2012-12-26 | 2014-10-21 | 홍성군 | Universal seasoning and method for manufacturing thereof |
| CN104687010A (en) * | 2015-03-20 | 2015-06-10 | 渤海大学 | Preparation method of low-salt shrimp sauce |
| CN109820186A (en) * | 2019-03-19 | 2019-05-31 | 湖南文理学院 | A kind of preparation method of low fishy smell shrimp paste |
| KR20220122231A (en) * | 2021-02-26 | 2022-09-02 | 서해수산푸드 주식회사 | Production method of salted seafood seasoning extracts using low temperature, salt and enzymatic hydrolysis |
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| KR102564657B1 (en) | 2023-04-03 | 2023-08-11 | 신용재 | The method of manufacturing salted shrimp using pink salt and salted shrimp prepared by them |
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| KR100369617B1 (en) | 2000-04-14 | 2003-02-05 | 한국식품개발연구원 | Manufacturing Method for Multi-purpose Sauce Using Korean Kochujang |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR101452275B1 (en) * | 2012-12-26 | 2014-10-21 | 홍성군 | Universal seasoning and method for manufacturing thereof |
| CN104687010A (en) * | 2015-03-20 | 2015-06-10 | 渤海大学 | Preparation method of low-salt shrimp sauce |
| CN104687010B (en) * | 2015-03-20 | 2017-06-16 | 渤海大学 | A kind of preparation method of less salt shrimp paste |
| CN109820186A (en) * | 2019-03-19 | 2019-05-31 | 湖南文理学院 | A kind of preparation method of low fishy smell shrimp paste |
| KR20220122231A (en) * | 2021-02-26 | 2022-09-02 | 서해수산푸드 주식회사 | Production method of salted seafood seasoning extracts using low temperature, salt and enzymatic hydrolysis |
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