KR20210039022A - Ketchup composition of fermented salted-shrimps and its preparation method - Google Patents

Abstract

The present invention relates to a novel method of processing salted shrimp, and specifically, to a salted shrimp-containing ketchup composition, the quality of which can be uniformly maintained for a long time, which can be conveniently stored, and which has low salinity and has excellent tastes and preferences, and to a method of preparing the same. The salted shrimp-containing ketchup composition according to the present invention comprises: salted shrimp mixing with salt water and prepared without shells; starch powder or grain powder; and spice, vegetables, and mushrooms as subsidiary ingredients. The method of preparing a salted shrimp-containing ketchup composition according to the present invention comprises: mixing salted shrimp with salt water and removing shells and foreign substances; adding flour or grain powder to the mixture thereof and heating the mixture thereof; and adding subsidiary ingredients such as spice, vegetables, and mushrooms to the heated mixture. The shrimp-containing ketchup composition according to the present invention has improved smell and tastes and low salinity such that the shrimp-containing ketchup composition can be easily taken by people who were reluctant to eat salted shrimp due to unique smell and high salinity thereof. In addition, unlike conventional salted shrimp, the salted shrimp according to the present invention has tastes and flavor that are uniformly maintained for a long time, can be stored and used conveniently, and has soft texture, thereby being easily eaten.

Description

Ketchup composition of fermented salted-shrimps and its preparation method}

The present invention relates to a new processing method of salted shrimp and a processed product thereof, and in particular, to a processing method of salted shrimp that can maintain the same quality for a long time, convenient storage and good preference, and a processed product thereof.

Salted shrimp is Korea's most representative salted fish, along with salted raw shrimp and salted anchovies. Salted shrimp is made by mixing well with salt, which is about 1/3 of the fish, and storing it in the shade. In this way, it is made of low-molecular peptides, amino acids, and nucleic acid degradation products produced by the fermentation of microorganisms and the action of the autolytic enzyme of the shrimp itself. It has a unique taste and flavor.

Shrimp is more perishable than other seafood, so it is common to use more salt than other seafood. Therefore, salted shrimp has a higher salinity than other salted salted fish. This high salinity is a factor limiting the use of salted shrimp due to health concerns, despite the various advantages of salted shrimp. In addition, as time goes by, fermentation continues to change the taste and aroma. Also, even if you use the same salted shrimp, the taste of kimchi is not always the same. One of the reasons is that when the salted shrimp is aged with the seasoning, there is a part that does not disappear and remains as a residual amount. Because it changes. In addition, when the solid salted shrimp is not immersed in the liquid, browning occurs and deteriorates, making it impossible to eat. In addition, salted shrimp that has deteriorated due to the passage of time and storage problems turns black and loses its sweetness, and the meat is melted, causing the salted fish to become cloudy and smell bad.

Related prior patents for improving the problems of salted shrimp include a method of manufacturing a functional low-salt salted shrimp in which chitosan is added to salted shrimp to give functionality and lower the salinity (Registration Patent No. 10-0775817), and improve the taste and aroma of salted shrimp. In order to improve the quality, there is a method of manufacturing bamboo salt salted shrimp using bamboo salt instead of general salt (Patent Publication No. 10-2010-0040791).

An object of the present invention is to solve the problems of salted shrimp as described above, and an object of the present invention is to provide a salted shrimp processed product that can maintain the same quality for a long time and is convenient to store and use, and a processing method thereof.

In addition, it is an object of the present invention to provide a processed salted shrimp product with good taste and palatability and reduced salinity and a processing method thereof.

To this end, the present invention aims to provide a method of manufacturing a salted shrimp ketchup and a composition of salted shrimp as a main material.

The manufacturing method of the shrimp sauce ketchup of the present invention,

(a) after crushing or crushing the salted shrimp, adding brine with a salinity of 8~28 Baume in a ratio of 1:0.1~3, stirring well, filtering the shrimp through a sieve to remove the shells and foreign substances from the shrimp;

(b) Mix 0.1-10 parts by weight of starch powder or grain powder with 100 parts by weight of the shrimp sauce obtained in (a) from which the skin and foreign substances have been removed, and heat to cook starch powder or grain powder, and adjust the viscosity of the mixture (primary mixture). Adjusting; And

(c) mixing 10 to 100 parts by weight of powder or pulverized material of one or more subsidiary materials selected from spices, vegetables, and mushrooms with respect to 100 parts by weight of the heated primary mixture obtained in (b), followed by heating; includes .

Shrimp sauce ketchup composition of the present invention,

(a) Primary salted shrimp mixture in which the salt water of 8~28 Baume is mixed in a ratio of 1:0.1~3 and starch powder or grain powder is mixed in the ratio of 0.1~10% by weight to the shrimp salt solution from which the skin has been removed. With 100 parts by weight,

(b) spices; Vegetables; It contains 10 to 100 parts by weight of powder or pulverized material of one or more subsidiary materials selected from mushrooms.

Shrimp sauce ketchup of the present invention improves smell and taste so that people who are reluctant to salt shrimp can easily eat it due to its characteristic odor and high salinity, so that it is easy for anyone to eat it, and it also eliminates difficulties in transport or storage due to odor. . In addition, unlike conventional salted shrimp, which taste easily changes, the same taste and aroma can be maintained for a long time, and storage and use are convenient. In addition, when salted shrimp is used, the unpleasant feeling caused by the hard and rough texture from the shell of the shrimp is eliminated, making it easy to eat even for children and the elderly. In addition, since the taste can be variously adjusted through mixed grain powder or subsidiary materials, it can be used for various purposes while satisfying various preferences.

Hereinafter, a preferred embodiment of the salted shrimp ketchup composition and manufacturing method of the present invention will be described. Since the technical configuration to be described below is only the most preferred embodiment of the present invention and does not represent all the technical spirit of the present invention, there may be various equivalents and modifications that can replace them at the time of the present application. It should be understood that there is.

The composition of the present invention includes a salt water mixture and a shrimp salt solution from which the skin has been removed, starch powder or grain powder, and a subsidiary material.

Salted shrimp can be used in any conventional salted shrimp. Salted shrimp includes yukjeot, ohjeot, chujeot, teedegijeot, jajeot, and gonjaot sauce. More preferably, yukjeot, ohjeot, and chujeot, which are salted shrimp belonging to the product, are used.

The brine is preferably brine having a salinity of 8 to 28 Baume. The brine is mixed with the salted shrimp in a ratio of 1:0.1 to 3, and preferably, mixed in a ratio of 1:1 to 2.

Starch powder or grain powder is mixed in a ratio of 0.1 to 10% by weight with respect to the salted shrimp sauce mixed with brine. As the starch powder, a variety of commercially available starch powders such as sweet potatoes, potatoes, and corn may be used in combination of one or two or more. The grain powder may be used without limitation of various grain powders, such as white rice; Black rice; Brown rice; barley; corn; bean; Sorghum; Powders such as buckwheat may be used alone or in combination of two or more. As the base of salted shrimp ketchup, starch powder or grain powder serves to soften the taste of salted shrimp, lower the salinity, and give the salted shrimp mixture the appropriate viscosity as ketchup. In addition, it is possible to give various flavors to the shrimp sauce ketchup by selecting a specific grain powder or starch powder. In this specification, starch powder or grain powder mixed with salted shrimp salt solution is referred to as "primary mixture".

Various known spices may be selectively used as the spice, preferably garlic; onion; wave; pepper; mustard; ginger; Curry; Spices such as meat extract may be used alone or in combination of two or more.

Various commercially available edible vegetables may be selectively used as the vegetables, preferably radish; cucumber; carrot; tomato; chives; spinach; potato; cabbage; paprika; Vegetables such as chicory may be used alone or in combination of two or more. The term “vegetables” is meant to include fresh vegetables, dried vegetables, and pickled vegetables.

Various commercially available edible mushrooms may be selectively used as the mushrooms, preferably shiitake; Enoki mushroom; Oyster mushroom; Matsutake; Throat mushroom; Stone mushroom; White Mushroom; Supergo mushroom; Mushrooms such as roe deer mushroom may be used alone or in combination of two or more. The "mushroom" is meant to include both fresh and dried mushrooms.

The subsidiary material is selected from spices, vegetables, and mushrooms, and may be added in an amount of 10 to 100 parts by weight based on 100 parts by weight of the first mixture in a powdered or pulverized state of one or two or more. More preferably, as a subsidiary material, based on 100 parts by weight of the first mixture, 5 to 35 parts by weight of spices; 1 to 20 parts by weight of vegetables; And 3 to 25 parts by weight of mushrooms are added. Subsidiary materials offset the peculiar smell of salted shrimp and give it a unique flavor to improve taste and palatability, and also play a role in lowering the salinity of salted shrimp, the main ingredient. In addition, depending on the selection of these subsidiary materials, various flavors and flavors can be given to the shrimp sauce ketchup.

Hereinafter will be described a preferred embodiment for preparing the shrimp sauce ketchup of the present invention. The meaning of the terms used in the following preferred embodiments is the same as the description of the salted shrimp ketchup composition, and since the main ingredients such as salted shrimp, subsidiary materials, and other materials are the same as those of the composition, duplicate descriptions will be omitted.

Salt water mixing and removal of skin and foreign matter

First, mix well fermented salted shrimp with brine, and remove the shells and foreign substances from the shrimp.

It is preferable to use fermented and aged shrimp for salted shrimp. More preferably, 72 to 80% by weight of fresh shrimp is mixed with 20 to 28% by weight of salt, and fermented and aged for 6 to 24 months at -5 to 18°C is used. At this time, as the salt, preferably, sea salt is used. The fermented salted shrimp is preferably used after washing with brine. At this time, it is recommended to use the same brine as the brine to be mixed with salted shrimp in the next process, that is, brine with a salinity of 8~28 Baume.

After crushing or crushing the salted shrimp prepared as described above, add brine with a salinity of 8 to 28 Baume in a ratio of 1:0.1 to 3, stir well, and filter through a sieve to remove foreign substances such as the shell, head, and beard of the shrimp. Separate the shell of the shrimp and use a sieve enough to take the flesh. For example, a tray of about 0.5mm×0.5mm may be used.

Mixing and heating flour or grain flour

0.1-10 parts by weight of starch powder or grain powder is mixed with 100 parts by weight of the shrimp sauce from which the skin and foreign substances have been removed obtained in the above step. Then, put the mixture in a cooking container and stir well so that it does not press down, so that the starch or grain powder spreads well, and the viscosity of the mixture is appropriately adjusted. Preferably, avoid high heat and heat it over medium heat for 5 to 40 minutes, and when the edges start to boil, reduce to low heat and heat enough to spread starch or grain powder. Viscosity is imparted to the mixture by heating, and at this time, it can be adjusted to have an appropriate fluidity by adjusting the mixing amount and heating time of starch powder or grain powder. It is desirable to have sufficient fluidity in consideration of the addition of the subsidiary material in the next step.

Addition of subsidiary materials

A subsidiary material selected from spices, vegetables, and mushrooms is added to the heated salted shrimp mixture obtained in the above step. Subsidiary materials are added in a powdered or pulverized state, and added and mixed in an amount of 10 to 100 parts by weight based on 100 parts by weight of the salted shrimp mixture. After mixing the subsidiary materials, the viscosity is adjusted once again while heating to simmer. The finished salted shrimp ketchup is preferably put in a container and sterilized. The container may be a variety of containers such as glass, tube, PET, etc., but is not particularly limited, preferably a convenient tube or a glass bottle for sauce may be used. Shrimp sauce ketchup of the present invention put in a container and sterilized can be used with the same quality for 6 months to 1 year when stored in a refrigerator.

[Example]

Hereinafter, the present invention will be described in more detail through specific examples. However, these examples are only for describing the present invention in more detail, and the scope of the present invention is not limited by these examples.

Example 1

Preparation of salted shrimp ketchup (Preparation Example 1)

(1) 75% by weight of fresh shrimp caught in June was mixed with about 25% by weight of natural sea salt, and fermented and aged for 12 months at a temperature ranging from 0 to 12°C was prepared.

(2) Salt water adjusted to a salinity of about 20 Baume was put in a pot and boiled for about 1 hour, and then the temperature of the salt water was cooled to 5°C or less to prepare brine.

(3) The salted shrimp prepared in (1) was washed using the salt water of about 20 Baume prepared above to remove foreign substances on the outside of the salted shrimp.

(4) After crushing or crushing the salted shrimp from which foreign substances have been removed, add the brine with a salinity of 20 Baume prepared in (2) at a ratio of 1:1, stir well, and filter through a tray of about 0.5mm×0.5mm. Foreign substances such as the shell, head, and beard of the shrimp were removed.

(5) 5 parts by weight of potato starch powder was mixed with 100 parts by weight of the shrimp salt solution from which the skin and foreign substances were removed. Then, put the mixture in a heating pot and heat it over medium heat while stirring well so that it does not press down, and when the edges start to boil, reduce to low heat and cook for another 10 minutes so that the starch powder spreads well.

(6) To 100 parts by weight of the heated primary mixture obtained in the above (5), 1 part by weight of garlic powder, 5 parts by weight of onion crushed product, 2 parts by weight of green onion crushed product, and 10 parts by weight of radish powder were added and mixed well. After that, the mixture was heated over medium to low heat and boiled to an appropriate viscosity to complete the shrimp sauce ketchup.

Example 2

Preparation of salted shrimp ketchup (Preparation Example 2)

Using white rice powder instead of potato starch powder, and using 5 parts by weight of mustard powder, 2 parts by weight of ginger powder, 10 parts by weight of meat extract powder, 5 parts by weight of dried carrot powder, and 10 parts by weight of dried shiitake powder as a subsidiary material. Except it was carried out in the same manner as in Example 1 to make a shrimp sauce ketchup.

Example 3

Preparation of salted shrimp ketchup (Preparation Example 3)

Same as in Example 1, except that brown rice powder was used instead of potato starch powder, and 1 part by weight of garlic powder, 1 part by weight of pepper powder, 10 parts by weight of onion crushed product and 10 parts by weight of pickled cucumber crushed product were used as subsidiary materials. And made shrimp salted ketchup.

Example 4

Acceptance evaluation

The preferences of the salted shrimp ketchup of the present invention obtained in Examples 1 to 3, the salted salted shrimp (Comparative Example 1) used as a raw material, and the salted salted shrimp six months after purchase (Comparative Example 2) were compared and evaluated. The evaluation was made by sensory test, and unpleasant taste, unpleasant smell, texture (including hard and greasy texture), salty taste, overall flavor, and overall taste were evaluated as evaluation items, and were evaluated twice. The sensory test was conducted by a panel of 10 people, and a five-step evaluation was performed using Comparative Example 1 as 3 points. The score was given by the average of the two evaluation points of 10 panelists (5 points: good, ~3 points: normal, ~1 point: bad). For unpleasant smells and unpleasant taste, 5 points are'not at all' and 1 point is'a lot of it'. The less salty taste, the higher the score was given. The results are shown in Table 1 below. Overall, the salted shrimp ketchup of the present invention exhibited a higher preference than the salted shrimp of Comparative Example 1, which was used as a raw material in all items, and showed a particularly large difference in texture and salty taste.

Unquenchable taste Unpleasant smell Texture Salty Overall flavor Overall taste Example 1 3.7 3.9 4.7 4.1 3.8 3.9 Example 2 3.8 3.8 4.6 4.3 4.0 4.1 Example 3 3.7 4.0 4.7 4.2 3.9 4.0 Comparative Example 1 3 3 3 3 3 3 Comparative Example 2 2.1 One 2.5 2.8 2 1.8

Claims (11)

(a) After crushing or crushing the salted shrimp, adding brine with a salinity of 8~28 Baume in a ratio of 1:0.1~3, stirring well, filtering the shrimp through a sieve to remove the shells and foreign substances from the shrimp;
(b) Mix 0.1-10 parts by weight of starch powder or grain powder with 100 parts by weight of the shrimp sauce from which the skin and foreign substances obtained in (a) are removed, and heat to cook starch powder or grain powder, and adjust the viscosity of the mixture (primary mixture). Adjusting; And
(c) mixing 10 to 100 parts by weight of powder or pulverized material of one or more subsidiary materials selected from spices, vegetables, and mushrooms with respect to 100 parts by weight of the heated primary mixture obtained in (b), followed by heating; including How to make salted shrimp ketchup.
The salted shrimp according to claim 1, further comprising the step of obtaining the salted shrimp of (a) by mixing 72 to 80% by weight of fresh shrimp and 20 to 28% by weight of salt and fermenting for 6 to 24 months at -5 to 18°C. Method of making ketchup.
The method of claim 1, further comprising washing the salted shrimp with brine having a salinity of 8 to 28 before crushing or grinding the salted shrimp in (a) to remove foreign substances on the outside of the salted shrimp. .
The method of claim 1, wherein the grain powder is white rice; Black rice; Brown rice; barley; corn; bean; Sorghum; And buckwheat powdered one or more grains selected from the group consisting of buckwheat.
According to claim 1, The spice is garlic; onion; wave; pepper; mustard; ginger; Curry; And one or more selected from the group consisting of meat extract, and a method for producing a salted shrimp ketchup mixed in an amount of 5 to 35 parts by weight based on 100 parts by weight of the heated salted shrimp mixture.
The method of claim 1, wherein the vegetables are radish; cucumber; carrot; tomato; chives; spinach; potato; cabbage; paprika; And one or more selected from the group consisting of chicory, and a method for producing a shrimp sauce ketchup that is mixed in an amount of 1 to 20 parts by weight based on 100 parts by weight of the heated mixture.
The method of claim 1, wherein the mushrooms are shiitake; Enoki mushroom; Oyster mushroom; Matsutake; Throat mushroom; Stone mushroom; White Mushroom; Supergo mushroom; And at least one selected from the group consisting of roe deer mushroom, and the method for producing a shrimp salted ketchup mixed in 3 to 25 parts by weight based on 100 parts by weight of the heated mixture.
According to any one of claims 1 to 7, Based on 100 parts by weight of the heated primary mixture, 5 to 35 parts by weight of spices as a subsidiary material; 1 to 20 parts by weight of vegetables; And 3 to 25 parts by weight of mushrooms to prepare a shrimp sauce ketchup.
(a) The first salted shrimp mixture in which the salt water of 8~28 Baume is mixed in a ratio of 1:0.1~3 and starch powder or grain powder is mixed in the ratio of 0.1~10% by weight to the shrimp sauce with the skin removed. With 100 parts by weight,
(b) spices; Vegetables; Shrimp sauce ketchup composition comprising 10 to 100 parts by weight of powder or pulverized material of at least one subsidiary material selected from mushrooms.
The method of claim 9,
For 100 parts by weight of the first salted shrimp mixture, as a subsidiary material
garlic; onion; wave; pepper; mustard; ginger; Curry; And 5 to 35 parts by weight of one or more spices selected from the group consisting of meat extract, and
radish; cucumber; carrot; tomato; chives; spinach; potato; cabbage; paprika; And 1 to 20 parts by weight of one or more vegetables selected from the group consisting of chicory, and
Shiitake mushrooms; Enoki mushroom; Oyster mushroom; Matsutake; Throat mushroom; Stone mushroom; White Mushroom; Supergo mushroom; And Shrimp sauce ketchup composition comprising 3 to 25 parts by weight of at least one mushroom selected from the group consisting of roe deer mushroom.
11. The method of claim 9 or 10, wherein the grain powder is white rice; Black rice; Brown rice; barley; corn; bean; Sorghum; And Shrimp sauce ketchup composition that powdered one or more grains selected from the group consisting of buckwheat.