KR20130073009A - Method for prepairing hydrolysates of crustacean and seasonings using thereof - Google Patents

Abstract

PURPOSE: A method is provided to manufacture a natural seasoning by producing an enzymatic lysate by a hydrolysis of crustacean with an enzyme followed by mixing anchovy powder and radish powder with an enzymatic lysate. CONSTITUTION: A crustacean enzymatic hydrolysate is manufactured by a hydrolysis at 50-60 degree Celsius using proteolytic enzymes of Flavourzyme and Alcalase after washing a crustacean and removing foreign substances. A crustacean enzymatic hydrolysate is concentrated and dried after filtration and centrifugation. A crustacean enzymatic hydrolysate of 25 weight% is mixed with 10 weight% of anchovy powder, 15 weight% of radish powder, 20 weight% of shiitake powder, 28 weight% of kelp powder, and 2 weight% of garlic powder. [Reference numerals] (AA) Crustaceans; (BB) Foreign material classification and washing; (CC) Enzymatic hydrolysis; (DD) Thermal treatment (Enzyme inactivation); (EE) Filtration (Insoluble material removal); (FF) Centrifugation; (GG) Concentration or drying; (HH) Enzymatic hydrolyzed product completion; (II) Sub-ingredient addition; (JJ) Molding (Powder or granule); (KK) Natural crustacean seasoning

Description

METHOD FOR PREPAIRING HYDROLYSATES OF CRUSTACEAN AND SEASONINGS USING THEREOF}

The present invention relates to a method of preparing a shellfish hydrolyzate and a natural seasoning using the hydrolyzate thereof, and more particularly, to wash shrimp and crab, to remove foreign substances and hydrolyze using proteolytic enzymes, and has excellent flavor and antioxidant activity. Method for preparing crustacean hydrolyzate which can prepare enzymatic hydrolyzate having antihypertensive activity and natural raw material by mixing natural raw materials using the hydrolyzate and natural seasoning using the hydrolyzate It is about.

Crustaceans such as shrimps and crabs have a unique taste and smell, unlike fish, which have received excellent evaluation in terms of taste in most cases and have attracted interest in fish processing applications. admit.

Shrimp is rich in protein, calcium, and various vitamins, and has a high amount of extract, which is a high-quality fishery resource that has been widely used as a cooking ingredient or as a raw material for salted fish. In the case of shrimp, which is popularly eaten by modern people, black phenomena due to melanine, which is a proteolytic product of bacteria during storage and distribution, is oxidized by tyrosinase, an oxidase, in the presence of oxygen and ultraviolet light. It often occurs in the head, tail, and joints, resulting in poor quality. For this reason, most of the shrimps are distributed in the state of removing tofu and shells in the manufacture of processed products such as raw products, dried products and frozen products for the purpose of suppressing deterioration except for salted fish which is used as it is. Therefore, it is possible to utilize the material as a natural seasoning material by enzymatically digesting shrimp.

The crab contains a nitrogen compound called betaine, which is recognized as a stamina enhancer and cholesterol excretion effect, and is frequently used as a diet for liver disease and diabetic patients.

Korean food belongs to a culture with a strong spicy and salty taste, and the characteristics of the food taste can be found in garlic, ginger, onion, and pepper, which are used mainly in Korean food. In modern times, chemical seasonings in which these food seasonings are chemically manufactured are used a lot. However, these chemical seasonings are convenient and have a good flavoring effect, but due to the addition of artificial pigments and preservatives, there is a harmful side to health.

As the standard of living in Korea improves and consumers' awareness of food safety and functional nutrition increases, the natural flavors with various functional characteristics to improve the unique taste of processed foods and give functionality to processed foods. The use of materials is increasing.

The present invention was conceived by recognizing the above point, an object of the present invention is to enzymatically hydrolyze three species of shrimp, such as red shrimp, lobster, chicken shrimp, and three kinds of crabs such as blue crab, blue crab, and sea crab It is to provide a method for preparing an enzymatic hydrolyzate and a method for preparing a shellfish hydrolyzate capable of producing a natural seasoning having excellent flavor and enhanced functionality using the enzymatic hydrolyzate and a natural seasoning using the hydrolyzate.

In order to achieve the above object, a method of preparing a crustacean hydrolyzate according to the present invention, (a) washing the crustacean, removing foreign substances, and then hydrolyzing at 50-60 ° C. by using a proteolytic enzyme, Flavorzyme and Alcalase, the crustacean Preparing an enzymatic hydrolyzate, and (b) concentrating or drying after filtration and centrifugation to remove insoluble substances from the shellfish enzymatic hydrolyzate obtained in the step.

In addition, the natural seasoning using the shellfish hydrolyzate according to the present invention, characterized in that any one or more of anchovy powder, radish powder, shiitake mushroom powder, kelp powder, garlic powder to the shellfish enzymatic hydrolyzate prepared above do.

In addition, the natural seasoning using the shellfish hydrolyzate according to the present invention, 25% by weight of shellfish enzymatic hydrolyzate, 10% by weight of anchovy powder, 15% by weight powder, radish mushroom powder 20% by weight, kelp powder 28% by weight, garlic It is characterized in that the powder 2% by weight.

According to the above configuration, the method for producing a crustacean hydrolyzate according to the present invention and the natural seasoning using the hydrolyzate improve the intrinsic taste of the natural seasoning by using the crustacean, and give functionality to relieve anxiety about artificial seasoning. It also has the advantage of helping to promote consumption of shellfish.

1 is a view showing a method for producing a shellfish hydrolyzate and a natural seasoning using the hydrolyzate according to an embodiment of the present invention

Crustaceans have a lot of protein, calcium, vitamins, and essential amino acids, making them a nutritious food and a natural condiment ingredient. In addition, it helps to loosen the bleeding blood because it is not flowing, and it is good for bruises, arteriosclerosis and varicose veins, and it is effective for gastric ulcers, frostbite, boils and congestion. There is an effect to improve the disorder caused by.

Most of the seasonings on the market are made mainly of fermented seasonings using sodium glutamate (MSG) and nucleic acids to flavor the artificial synthetic compounds. Some products focus on flavoring and flavoring using only natural ingredients such as beef, seafood, onions, garlic and shiitake mushrooms, eliminating artificial synthetic ingredients. However, there are many opinions that natural seasonings are not enough to give as much flavor and aroma as artificial seasonings to consumers who have tasted artificial flavors. In particular, some seasonings still cannot exclude the MSG component because the MSG and nucleic acid component has a strong umami. Therefore, nucleic acid, another ingredient that gives a rich taste, uses yeast instead of chemical synthesis, and sweetness uses onion instead of sugar. The MSG in artificial seasonings has problems such as damaging the autonomic nervous system, and the use of MSG can be harmful to the human body. Therefore, natural and environmentally friendly natural seasonings are receiving a lot of attention, as well as the natural seasoning manufacturing technology, the need for research on the development of customized natural seasonings to specifically use has emerged.

Therefore, the present invention improves the intrinsic taste of natural seasonings by using shellfish hydrolyzate, and gives a functional enzymatic hydrolysis method of shellfish and natural seasonings using the hydrolyzate to solve the anxiety about artificial seasonings. It is characterized by manufacturing.

1 is a view showing a method for producing a shellfish hydrolyzate and a natural seasoning using the hydrolyzate according to an embodiment of the present invention, referring to the enzymatic digestion using a shellfish according to the present invention and natural using the same The manufacturing method of seasoning is as follows.

(a) First step of washing raw crustaceans and pretreatment to remove foreign substances

(b) a second step of preparing the enzymatic hydrolyzate at 50-60 ° C. using the proteolytic enzymes, Flavorzyme and Alcalase, from the raw material pretreated in the first step;

(c) a third step of preparing an enzymatic product by filtration and centrifugation to remove insoluble material from the enzymatic hydrolyzate obtained in the second step and then concentrated or dried.

(d) a crustacean enzymatic hydrolyzate comprising the fourth step of preparing anhydrous powder, radish powder, shiitake mushroom powder, kelp powder, garlic powder and the like into powder or granules by mixing the enzymatic product prepared in the third step. It provides a method of producing natural seasonings.

Hereinafter, with reference to an embodiment according to the present invention will be described in detail a method of producing natural seasoning using the enzymatic hydrolyzate of crustaceans.

Example 1 Preparation of Crustacean Enzymatic Hydrolysate

In the step of preparing enzymatic hydrolysates of crustaceans such as shrimps and crabs, the foreign substances of the raw materials are selected and washed, and then 5 times (w / v) of purified water is added and pulverized with Blender, and the proteolytic enzymes Flavourzyme and Alcalase are weighed. 1% (w / w) of the enzymatic hydrolysis, and after the enzyme extraction, heat treatment at 90 ~ 100 ℃ for 15 minutes to inactivate the enzyme. Insoluble material of the inactivated enzymatic digestion is removed by filtration, separated using a high-speed centrifuge and concentrated or dried to prepare a natural seasoning material. In the present embodiment, three species of crayfish such as red shrimp, lobster, chicken shrimp, and crab crab, blue crab, and blue crab were used as crabs.

Example 2 Preparation of Natural Seasonings Using Crustacean Hydrolyzate

As raw materials used in natural seasonings of crustaceans, anchovy powder, radish powder, shiitake mushroom powder, kelp powder, garlic powder, etc. may be mixed. That is, the raw material may be used by mixing with the crustacean hydrolyzate, or put the purified water of 10 times in order to extract the active ingredient, heat extraction at 95 ~ 100 ℃ 30 ~ 80 minutes to prepare the extract can be used in a liquid state.

In addition, the extracted raw material is filtered, centrifuged at 3,000 rpm for 30 minutes, and concentrated under reduced pressure to 30 ~ 40 Brix. The concentrated raw material under reduced pressure is spray dried or vacuum freeze dried and mixed with single or shellfish enzymatic hydrolyzate to be packaged in a certain amount and used as natural seasoning.

Hereinafter, the production of natural seasonings using the raw materials and auxiliary ingredients prepared as described above will be described by the preparation examples of Table 1. According to the preparation example, each raw material was mixed and molded using a cylindrical granulator, dried, sorted and packaged.

Raw material Production Example 1 Production Example 2 Production Example 3 Production Example 4 Crustacean Enzymatic Hydrolysate 15 20 25 30 Anchovy powder 15 15 10 10 Radish Powder 15 15 15 15 Shiitake powder 20 20 20 20 Kelp powder 33 28 28 23 Garlic powder 2 2 2 2 Sum 100 100 100 100

<Mixing ratio of raw materials, weight ratio)

In the above production example, the natural agent of the granules was prepared to prepare a sample for broth, and the panel agent was subjected to the sensory test. Sensory evaluation was carried out by a five-point (very good) grading method, the results are shown in Table 2. In general, similar results were obtained, but Preparation 3 was excellently evaluated in terms of taste, aroma and overall acceptability.

Production Example 1 Production Example 2 Production Example 3 Production Example 4 flavor 3.0 3.5 4.0 3.0 incense 3.5 3.5 4.5 3.0 Overall preference 3.0 3.5 4.0 3.5

Table 3 shows the results of the analysis of the antihypertensive activity through the anti-oxidant activity and angiotensin-1 converting enzyme (ACE) inhibitory activity through the electron donating action of the natural seasoning prepared in the preparation example shown in Table 1. Analysis of antioxidant activity and antihypertensive activity showed that Preparation Example 4 was the best, but did not show a significant difference from Preparation Example 3.

Analysis item Production Example 1 Production Example 2 Production Example 3 Production Example 4 Antioxidant activity 54.5 57.7 61.6 62.3 Antihypertensive activity 51.7 54.4 58.9 61.2

Claims (3)

(a) washing the crustaceans, removing foreign substances, and hydrolyzing at 50 to 60 ° C. using proteolytic enzymes, Flavorzyme and Alcalase, to prepare crustacean enzymatic hydrolysates;
(B) a method for producing a crustacean hydrolyzate, comprising the step of concentrating or drying after filtration and centrifugation to remove insoluble substances from the crustacean enzymatic hydrolyzate obtained in the step. A natural seasoning using crustacean hydrolyzate, characterized in that any one or more of anchovy powder, radish powder, shiitake mushroom powder, kelp powder, garlic powder prepared by the shellfish enzymatic hydrolyzate prepared in claim 1. The method of claim 2,
25% by weight of shellfish enzymatic hydrolyzate, 10% by weight of anchovy powder, 15% by weight of radish powder, 20% by weight of shiitake powder, 28% by weight of kelp powder, 2% by weight of garlic powder Condiment.

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