KR20210039027A - Method for preparing seasoned and smoked shrimp, and the Product obtained therefrom - Google Patents
Method for preparing seasoned and smoked shrimp, and the Product obtained therefrom Download PDFInfo
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- KR20210039027A KR20210039027A KR1020190121304A KR20190121304A KR20210039027A KR 20210039027 A KR20210039027 A KR 20210039027A KR 1020190121304 A KR1020190121304 A KR 1020190121304A KR 20190121304 A KR20190121304 A KR 20190121304A KR 20210039027 A KR20210039027 A KR 20210039027A
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A23L3/10—
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
본 발명은 조미 훈제 새우의 제조방법 및 그에 의하여 제조한 조미 훈제 새우에 관한 것으로서, 조미하고 훈연한 새우를 제공하여 소비자의 요구에 부합하는 다양한 풍미를 갖게 하고 영양분을 유지시킴과 동시에 새우 특유의 비린내를 제거하고 조직감과 유통기간을 연장하여 장기간 맛있고 영양이 우수한 새우를 섭취할 수 있게 함으로써 새우의 대중화, 즉석 편이, 고급화를 이루는 것에 그 특징이 있다.The present invention relates to a method for producing seasoned smoked shrimp and to seasoned smoked shrimp produced thereby, providing seasoned and smoked shrimp to have various flavors that meet the needs of consumers and maintain nutrients while maintaining the unique fishy smell of shrimp. It is characterized by popularization, instant convenience, and high-quality shrimp by removing the texture and extending the shelf life so that delicious and nutritious shrimp can be consumed for a long time.
일반적으로 우리나라 연안에서 대량 어획되며 이스티딘글루타민과 다량의 아미노산, 핵산 등의 풍부한 영양소가 함유된 새우는 예로부터 젓갈류로 가공하거나 건조하여 식품이나 식품첨가제 등으로 사용되고 있음은 주지의 사실이다.In general, it is a well-known fact that shrimp, which are caught in large quantities off the coast of Korea and contain rich nutrients such as istidine glutamine, a large amount of amino acids, and nucleic acids, have been processed or dried with salted fish for a long time and used as food or food additives.
건강식품으로 알려진 새우의 특기할 만한 영양성분은 단백질과 칼슘으로서, 새우속의 단백질은 메티오닌, 라이신을 비롯한 8종의 필수아미노산을 골고루 가지고 있다. 이러한 필수아미노산 외에도 독특한 단맛을 주는 글라이신이라는 아미노산과 베타인이 있어 새우 고유의 맛을 낸다. 또한, 베타인이란 성분은 강장효과가 있고 콜레스테롤 수치를 감소시키는 작용이 있다는 연구결과가 있으며, 새우의 칼슘은 멸치보다 그 함유량이 높은 것으로 알려져 있다. 종류에 따라 차이가 있으나 새우의 단백질은 중간 크기의 생것에는 100g 당 20.1g, 말린 것에는 54.4g이 포함되어 있고, 기타 지방산을 0.6 내지 1.5%, 무기질을 1.5 내지 4% 포함하고 있다.Known as a health food, shrimp's specialty nutrients are protein and calcium, and the protein in shrimp contains 8 essential amino acids, including methionine and lysine. In addition to these essential amino acids, there is an amino acid called glycine and betaine that gives a unique sweet taste, giving the shrimp a unique taste. In addition, there are studies showing that betaine has a tonic effect and reduces cholesterol levels, and it is known that shrimp's calcium content is higher than that of anchovies. Although there are differences depending on the type, the protein of shrimp contains 20.1g per 100g of medium-sized raw and 54.4g of dried, 0.6 to 1.5% of other fatty acids and 1.5 to 4% of minerals.
새우의 효능은 골다공증을 예방해 주고 타우린이 간장병을 예방해주며 저항력을 길러 주고 미각 장애를 개선시킨다. 또한, 유해한 콜레스테롤을 대폭 낮추어서 동맥과 혈관을 지켜주는 역할을 하고, 오메가-3 지방산이 고농도로 들어 있어서 혈관내의 위험한 혈전이 만들어지는 것을 예방한다.The effectiveness of shrimp prevents osteoporosis, taurine prevents liver disease, builds resistance, and improves taste disorders. In addition, it plays a role in protecting arteries and blood vessels by significantly lowering harmful cholesterol, and contains high concentrations of omega-3 fatty acids, preventing the formation of dangerous blood clots in blood vessels.
새우는 키토산을 가장 많이 함유하고 있는 저칼로리 고단백질 식품으로 스테미너에 좋아 정력제로 알려져 있으며, 칼슘 함유량이 생선 이상으로 많을 뿐 아니라 식품 자체에 혈중 콜레스테롤치를 떨어뜨리는 타우린이 풍부하게 들어있으므로 노화방지 및 인체내 불순물 제거, 고혈압을 비롯한 각종 성인병 등에 탁월한 효과가 있고, 비타민이 풍부하여 어린이 성장발육은 물론 미용효과도 만점이다.Shrimp is a low-calorie, high-protein food that contains the most chitosan. It is known as a stamina and is known as a stamina. It contains more calcium than fish, and also contains abundant taurine, which lowers blood cholesterol levels. It has an excellent effect on removing impurities and various adult diseases including high blood pressure, and is rich in vitamins, so it is not only a child's growth, but also a beauty effect.
상기한 바와 같이, 새우는 식품학적 측면에서 풍부한 단백질, 아미노산, 지방, 탄수화물, 비타민, 타우린, 베타인, 무기질, 셀레늄, 핵산 등 다양한 종류의 영양성분, 건강기능성분, 무기성분 등을 함유하고 있으며 독특한 풍미기호성이 있어 소비 기호성은 높으나 다른 식재료에 비해 소비가격이 높아 고급 외식상품으로 활용도가 높은 편이다. 그러나, 현재는 새우양식이 보편화되면서 생산량이 급격히 증가하고 해외 수입량도 증가하면서 외식 상품의 원부재료로 쉽게 활용할 수 있게 되었다.As described above, shrimp contains various types of nutrients such as protein, amino acids, fats, carbohydrates, vitamins, taurine, betaine, minerals, selenium, nucleic acids, etc. It has a unique flavor preference, which makes it more palatable to consumption, but its high consumption price compared to other ingredients makes it highly useful as a high-end food service. However, nowadays, as shrimp farming is becoming more common, production volume increases rapidly and overseas imports increase, making it easy to use as raw and subsidiary materials for eating out products.
새우를 이용한 식품 중 대표적인 것에는 새우젓, 새우튀김, 대하소금구이 등이 있다. 새우젓은 새우를 이용하여 전통식품인 젓갈을 담은 것으로 다양한 요리에 첨가하여 사용하는 경우가 많다. 새우튀김은 생새우 또는 냉동 새우를 해동하여 튀김옷을 입혀 기름에 튀긴 요리이고, 대하소금구이는 새우 중 대하라고 불리는 종류에 소금을 얹어 구워먹는 요리다.Typical foods that use shrimp include salted shrimp, fried shrimp, and grilled lobster salt. Salted shrimp is a traditional food, salted fish, made from shrimp, and is often added to various dishes. Shrimp tempura is a dish of defrosting fresh or frozen shrimp and then fried in oil. Salt-grilled lobster is a dish in which salt is topped with salt.
이처럼, 국내의 새우 소비방법은 젓갈류, 탕, 튀김류 등의 요리의 소재로 극히 제한적인 방법으로 활용되고 있어 경제수준의 향상과 식문화 수준의 다양화·고급화, 기호성의 다변화 등으로 소비자들의 욕구충족을 만족시키기에는 부족한 실정이다. 따라서, 다양한 가공제품 형태의 기능적이고 영양성분을 첨가한 새로운 새우의 가공제품 개발이 요구된다.As such, domestic consumption of shrimp is used as a material for cooking such as salted fish, soup, and tempura, and is used as a very limited method, thus satisfying the needs of consumers by improving the economic level, diversifying and upgrading the level of food culture, and diversifying taste. It is insufficient to satisfy the situation. Therefore, there is a need to develop new shrimp processed products with functional and nutrient additions in various processed product types.
한편, 식품의 가공방법 중 하나인 훈연법은 소금에 절인 육류나 연어 등을 수지(樹脂)가 적은 나무를 태운 연기 속에 매달아 그 연기를 흡수시켜 말리는 방법으로서 이러한 훈연방법을 통해 만들어진 훈연식품은 최초에는 식품보존수단으로서 개발되었으나, 훈연에 의한 특유의 맛, 향 및 색상에 의해 독특한 풍미를 제공하므로 때와 장소에 상관없이 선호하는 기호식품으로 자리잡아가고 있다. 근래에는 건강에 대한 관심이 높아지면서 영양소의 보존 측면에서 훈제식품에 대한 관심이 날로 커지고 있다.On the other hand, the smoking method, one of the processing methods of food, is a method of drying salted meat or salmon by hanging them in the smoke of burning wood with little resin, absorbing the smoke and drying them. Although it was developed as a food preservation means, it is becoming a favorite food regardless of time and place because it provides a unique flavor by its characteristic taste, aroma, and color by smoking. In recent years, as interest in health increases, interest in smoked foods in terms of nutrient conservation is increasing day by day.
훈제 가공방법으로는 온훈법, 냉훈법, 액훈법이 있으며 일반적으로 육가공에서는 온훈법을 이용하는 것이 보편적이며, 이러한 훈연 가공방법에 의한 특허출원도 활발하게 이루어져 대한민국 특허공고 제88-1216호, 제90-2744호, 제96-14611호, 특허출원번호 제2000-41933호, 제2002-6956호 등에서 알 수 있듯이 다양한 식품의 분야에서 여러 훈제가공방법이 개발되어 등록되고 있는 실정이다. 다만, 식품가공방법으로서 훈연법은 그 방법상의 특성과 저장기간의 문제점으로 인해 주로 육류 또는 육가공제품에서만 이용되어져 왔으므로 다양한 식품분야에서의 이용이 도모되어야 할 필요성이 있다.There are hot smoked method, cold smoked method, and liquid smoked method as smoked processing methods. In general, it is common to use the warm smoked method for meat processing. As can be seen from -2744, 96-14611, Patent Application Nos. 2000-41933, 2002-6956, etc., various smoking methods have been developed and registered in various food fields. However, as a food processing method, the smoking method has been mainly used only in meat or meat products due to the characteristics of the method and the problem of storage period, so there is a need to be used in various food fields.
일반적으로, 어패류 중에 새우나 게 등의 갑각류는 포획되어 육지로 올라오면 사후의 생활반응(生活反應)이 정지하여 사후 경직이 일어나며, 이에 계속해서 조직의 산화가 시작되어 수염이나 껍질이 황화수소 발생에 의하여 갈변현상이 진행되고, 근육의 연화가 진행되며, 결국에는 부패에 이른다는 악화과정을 겪게 된다는 것이 공지되어 있다. 그래서, 일반적으로 이러한 악화의 진행을 저지하기 위해 젓갈류로 가공하거나 말려서 건조 새우를 만들거나 포획한 직후 냉동한다. 그러나, 새우, 특히 단새우(甘海老: sweet shrimp) 등을 냉동상태로 보존해도, 일단 해동한 후의 새우의 조직은 비교적 신속하게 악화가 진행되므로 해동 후에는 신속하게 조리하는 등으로 식사하거나 보존 식품으로 가공하는 것이 양호하다고 되어 있다.In general, crustaceans such as shrimp and crabs are caught among fish and shellfish and when they come to land, post-mortem stiffness occurs due to the cessation of post-mortem stiffness. It is known that the browning phenomenon proceeds, the softening of the muscles proceeds, and eventually undergoes a deteriorating process that leads to decay. So, in general, to stop the progression of this deterioration, dried shrimp are processed or dried to make dried shrimp or frozen immediately after capturing to prevent the progression of this deterioration. However, even if shrimp, especially sweet shrimp, are preserved in a frozen state, the structure of the shrimp once defrosted is relatively rapidly deteriorated. It is said that it is good to process with.
또한, 냉동 새우를 해동 후에 냉장상태로 보존하는 경우 이외에 생새우를 냉동할 필요도 없으며 단순히 냉장 보호하고 악화가 별로 진행되지 않은 동안에 먹거나 조리하도록 하는 경우도 있다. 이러한 실온 하에서의 조리나 보관 동안에도 새우의 조직은 악화가 진행되므로, 새우의 상품 가치의 저하를 방지하기 위한 보존제로서 이산화황을 함유하는 아황산 화합물을 새우나 게용으로 사용하는 것이 확인되고 있으며, 대한민국 특허공고 제2006-50454호에서는 종래부터 사용되고 있는 아황산 화합물 대신에, 식품 또는 식품 첨가물로서 공지되어 있는 유기소재를 이용하여, 우수한 흑변 방지 성능을 나타내는 동시에 위생상으로도 안전한 새우 보존용 조성물에 관하여 개시하고 있으나, 이 역시 보존기간은 연장시킬 수 있으나 풍미를 향상시키지 못하는 단점이 있다.In addition, there is no need to freeze raw shrimp except for the case of preserving frozen shrimp in a refrigerated state after thawing, and there are cases where they are simply protected by refrigeration and eaten or cooked while deterioration has not progressed. Since the tissues of shrimp deteriorate even during cooking or storage at room temperature, it has been confirmed that a sulfurous acid compound containing sulfur dioxide as a preservative to prevent the deterioration of the product value of shrimp is used for shrimp or crab. No. 2006-50454 discloses a composition for preserving shrimp that is hygienic at the same time showing excellent black stool prevention performance by using an organic material known as a food or food additive instead of a sulfurous acid compound that has been conventionally used. In this case, the preservation period can be extended, but the flavor cannot be improved.
대한민국 특허공고 제2006-554547호에서는 본 발명의 목적은 맛과 영양이 풍부한 새우를 뻥튀기의 원료로 사용하여 만든 새우뻥튀기 및 그 제조방법을 개시하고 있으나, 새우의 맛을 그대로 갖고 있지는 못하는 단점이 있다.In Korean Patent Publication No. 2006-554547, the object of the present invention is to disclose a prawn pan-fried and a method of manufacturing the same made by using shrimp with rich taste and nutrition as a raw material for pan-fried, but there is a disadvantage in that it does not have the taste of the shrimp as it is. .
새우는 갑각류 중 장미류에 속하고, 보리새우, 참새우, 범새우, 점새우, 꽃새우 등 그 종류가 다양하며, 글리신이라는 아미노산과 베타인이라는 성분을 포함하고 있어 그 특유의 독특한 단맛 때문에 식용으로 널리 쓰인다.Shrimp belongs to the rose family among crustaceans, and there are various kinds of shrimp, such as prawn, prawn, prawn, point prawn, and red prawn, and it contains an amino acid called glycine and an ingredient called betaine. Used.
건조새우는 국 등을 끓이는데 필수적으로 첨가되는 조미료로서 큰 비중을 차지하고 있으며, 최근에는 새우를 분쇄하여 식품에 그대로 첨가하는 방법을 많이 사용하고 있으며, 대한민국 특허공고 제 2008-37769 호에서는 음식의 맛을 증대하여 주고 인체에 무해함은 물론이고 인체에 유익한 비타민과 미네랄 등과 같은 여러 가지 영양소를 보충해 줄 수 있는 천연조미료 및 그 제조방법을 개시하고 있으나, 조미료의 일부로서 역할을 할 뿐 새우 자체를 가공식품으로 한 것은 아니다.Dried shrimp is a seasoning that is essential for boiling soup, and it occupies a large proportion. Recently, the method of crushing shrimp and adding it to food as it is is widely used, and Korean Patent Publication No. 2008-37769 discloses the taste of food. It discloses a natural seasoning and a method of manufacturing the same that can increase nutrients such as vitamins and minerals, which are beneficial to the human body as well as harmless to the human body, and serve as a part of the seasoning. It was not made as processed food.
대한민국 특허공고 제1999-163호에서는 이스티딘글루타민과 다량의 아미노산, 핵산 등의 영양소가 풍부하게 함유되어 있는 새우를 가공하되, 순수한 영양소인 엑기스(원액)를 추출한 다음 농축시키고 소금, 포도당, 올리고당, 솔비톨, 과당 등의 혼합물을 일정량 첨가하여 새우 본래의 향과 맛을 그대로 보존함은 물론, 영양가를 높여서 고품질의 식품첨가제로 사용하도록 한 새우엑기스(원액) 추출방법 및 그로부터 얻어진 새우엑기스를 개시하고 있으나, 이 또한 새우 자체를 먹을 수 있도록 가공식품으로 한 것은 아니다.In Korean Patent Publication No. 1999-163, shrimps that are rich in nutrients such as istidine glutamine, large amounts of amino acids, and nucleic acids are processed, but extract (undiluted solution), a pure nutrient, is extracted, concentrated, and salt, glucose, oligosaccharide, etc. It discloses a method of extracting shrimp extract (undiluted solution) obtained by adding a certain amount of a mixture such as sorbitol and fructose to preserve the original flavor and taste of the shrimp, and to use it as a high-quality food additive by increasing the nutritional value. Also, this is not a processed food so that the shrimp itself can be eaten.
대한민국 특허공고 제2003-14010호에서는 갑각류의 새우나 가재의 딱딱한 껍질과 영양분과 지방질이 많고 향긋한 새우나 가재 등 갑각류의 머리채를 전혀 딱딱함을 느끼지 않은 상태로 먹을 수 있으며, 특히 육질을 상하지 않도록 장기간 보존이 가능한 원형 그대로 동결건조되어 부가가치가 높은 새우나 가재등 갑각류의 가공하는 방법과 그 장치를 개시하고 있으나, 이 역시 풍미를 향상시키는 등 소비자의 기호에 부합하지 못하는 문제점은 여전히 남아있다. 또한, 새우의 효소작용 특성상 저장과 일반가공 유통이 어려우며 건조시 조직감이 손상되는 단점이 있다. 가공과정에서 풍미와 기호성이 사라지며 미생물 제어에서 어려움이 있어 상용화된 편이식품으로 개발되지 못하였다. 본 발명에서 소비자의 요구에 부합하는 다양한 풍미의 새우 건조 제품을 제조하였다. 본 발명은 새우의 유통형, 저장형 가공품을 최초로 개발한 것으로서 조직감과 함께 영양기호식품, 스넥, 안주, 부식 등으로 용이하게 섭취할 수 있다. 본 발명으로 대중화, 즉석 편이, 고급화를 이룰 수 있고 소비자에 새우의 건강 성분 공급, 새로운 풍미의 기호 충족 및 대량 소비 유발로 생산 어민의 소득증대에 기여할 것이다.In Korean Patent Publication No. 2003-14010, you can eat the hard shells of crustacean shrimp or crayfish, and the heads of crustaceans such as shrimp or crayfish, which are rich in nutrients and fats and fragrant, without feeling any hardiness. A method and apparatus for processing crustaceans such as shrimp and crayfish that are freeze-dried as possible as possible and have high added value are disclosed, but there are still problems that do not meet consumer preferences such as enhancing flavor. In addition, due to the nature of the enzyme action of shrimp, it is difficult to store and distribute in general processing, and the texture is damaged when dried. During processing, flavor and palatability disappeared, and there was difficulty in controlling microorganisms, so it was not developed as a commercialized convenience food. In the present invention, dried shrimp products of various flavors to meet the needs of consumers were prepared. The present invention is the first to develop a distribution-type and storage-type processed product of shrimp, and it can be easily ingested with nutritional preference foods, snacks, snacks, corrosion, and the like with a texture. With the present invention, it is possible to achieve popularization, instant convenience, and high-end quality, and will contribute to increasing the income of producing fishermen by supplying healthy ingredients of shrimp to consumers, satisfying the taste of new flavors, and inducing mass consumption.
본 발명은 상기의 새우 저장방법으로서의 종래의 염장법, 젓갈 저장방법, 건조방법을 통한 가공방법의 문제점을 개선하고, 종래에 육류에서만 주로 이용되어 왔던 가공법인 훈연방법을 새우에 도입함으로써 건강에 유익한 새우의 맛과 풍미를 향상시키면서 저장 및 유통기간을 장기간으로 연장할 수 있게 함과 동시에 새우 특유의 비린내를 제거할 수 있도록 하는 조미 훈제 새우의 제조방법 및 그에 의하여 제조한 조미 훈제 새우를 제공하고자 하는 것이다.The present invention improves the problems of the processing method through the conventional salting method, salted fish storage method, and drying method as the shrimp storage method described above, and by introducing the smoking method, a processing method that has been mainly used only for meat, to shrimp, which is beneficial for health. It is intended to provide a method of manufacturing seasoned smoked shrimp that improves the taste and flavor of the product, and allows the storage and shelf life to be extended for a long period of time, while removing the fishy smell peculiar to shrimp, and seasoned smoked shrimp produced by the method. .
또한, 다양한 조미액에 침지하여 새우의 비린내를 효과적으로 제거함과 동시에 다양한 풍미를 갖게 하고 훈연을 통해서는 독특한 향미를 추가할 수 있어 새로운 맛과 영양이 보충되고 새로운 것을 찾는 소비자의 입맛을 충족 시킬 수 있어 새우 가공제품의 상품성을 향상시키고 대중화, 즉석 편이, 고급화를 이루는 것을 또 다른 목적으로 한다. 또한 새우의 효소작용 특성상 저장과 일반가공 유통이 어려우며 건조시 조직감이 손상되는 단점이 있다. 가공과정에서 풍미와 기호성이 사라지며 미생물 제어에서 어려움이 있어 상용화된 편이식품으로 개발되지 못하였다. 본 발명에서 소비자의 요구에 부합하는 다양한 풍미의 새우 건조 제품을 제조하였다. 본 발명은 새우의 유통형, 저장형 가공품을 최초로 개발한 것으로서 조직감과 함께 영양기호식품, 스넥, 안주, 부식 등으로 용이하게 섭취할 수 있다. 본 발명으로 대중화, 즉석 편이, 고급화를 이룰 수 있고 소비자에 새우의 건강성분 공급, 새로운 풍미의 기호 충족 및 대량 소비 유발로 생산 어민의 소득증대에 기여할 것이다.In addition, by immersing in various seasoning liquids, it effectively removes the fishy smell of shrimp, and at the same time, it has a variety of flavors, and a unique flavor can be added through smoking, supplementing new flavors and nutrition and satisfying the taste of consumers looking for new things. Another purpose is to improve the marketability of processed products and to achieve popularization, instant convenience, and high-end quality. In addition, due to the nature of the enzyme action of shrimp, it is difficult to store and distribute in general processing, and the texture is damaged when dried. During processing, flavor and palatability disappeared, and there was difficulty in controlling microorganisms, so it was not developed as a commercialized convenience food. In the present invention, dried shrimp products of various flavors to meet the needs of consumers were prepared. The present invention is the first to develop a distribution-type and storage-type processed product of shrimp, and it can be easily ingested with nutritional preference foods, snacks, snacks, corrosion, and the like with a texture. With the present invention, it is possible to achieve popularization, instant convenience, and luxury, and will contribute to increasing the income of producers fishermen by supplying healthy ingredients of shrimp to consumers, satisfying the taste of new flavors, and inducing mass consumption.
발명자들은 상기한 목적을 달성하기 위하여 본 발명에 따른 조미 훈제 새우의 제조방법 및 그에 의하여 제조한 조미 훈제 새우를 개발하였다.In order to achieve the above object, the inventors have developed a method for producing smoked seasoned shrimp and seasoned smoked shrimp according to the present invention.
본 발명은 조미 훈제 새우의 제조방법 및 그에 의하여 제조한 조미 훈제 새우에 관한 것으로서, 조미하고 훈연한 새우를 제공하여 소비자의 요구에 부합하는 다양한 풍미를 갖게 하고 영양분을 유지시킴과 동시에 새우 특유의 비린내를 제거하고 조직감과 유통기간을 연장하여 장기간 맛있고 영양이 우수한 새우를 섭취할 수 있게 함으로써 새우의 대중화, 즉석 편이, 고급화를 이루는 것에 그 특징이 있다.The present invention relates to a method for producing seasoned smoked shrimp and to seasoned smoked shrimp produced thereby, providing seasoned and smoked shrimp to have various flavors that meet the needs of consumers and maintain nutrients while maintaining the unique fishy smell of shrimp. It is characterized by popularization, instant convenience, and high-quality shrimp by removing the texture and extending the shelf life so that delicious and nutritious shrimp can be consumed for a long time.
본 발명은The present invention
(1) 냉동 새우를 냉장실에서 해동하고, 해동한 새우를 1 내지 10%의 소금물에 넣어 세척한 후 이물질을 제거하고, 깨끗한 물을 이용하여 새우를 2 내지 3회 더 세척한 후 채에 받쳐 물기를 제거하는 단계;(1) Defrost frozen shrimp in the refrigerator, put the defrosted shrimp in 1 to 10% salt water to remove foreign substances, and then wash the shrimp 2 to 3 times with clean water, then support it with water. Removing the;
(2) 10 내지 30 ˚Brix의 조미액을 제조하는 단계;(2) preparing a seasoning solution of 10 to 30 ˚ Brix;
(3) 상기 탈수 새우를 상기 조미액에 침지하고, 4℃에서 3 내지 12시간 동안 숙성을 하는 단계 (이때, 탈수 새우와 조미액의 비율은 부피비로 1 내지 1.5 : 0.8 내지 2의 비율로 하는 것이 적당하다.);(3) the step of immersing the dehydrated shrimp in the seasoning liquid and aging for 3 to 12 hours at 4°C (at this time, the ratio of the dehydrated shrimp and seasoning liquid is 1 to 1.5 by volume: 0.8 to 2 is appropriate Do.);
(4) 상기 숙성한 조미 새우를 조미액과 분리한 후, 새우의 겉 표면의 조미액을 제거하고 새우 특유의 색택개선을 위해 그릴을 이용하여 새우를 굽는 단계;(4) separating the aged seasoned shrimp from the seasoning liquid, removing the seasoning liquid from the outer surface of the shrimp, and grilling the shrimp using a grill to improve the color characteristic of the shrimp;
(5) 훈제용 나무 톱밥(참나무, 밤나무, 감나무, 호두나무 등)을 이용하여 70 내지 80℃에서 1 내지 3시간 동안 상기 구운 조미 새우를 훈연하는 단계; 및(5) smoking the grilled seasoned shrimp at 70 to 80° C. for 1 to 3 hours using wood sawdust (oak, chestnut, persimmon, walnut, etc.) for smoking; And
(6) 상기 훈연한 새우를 실온에서 냉각한 후 진공포장을 하고, 끓는 물에서 진공포장 새우의 중심온도가 100℃에 도달한 후, 3 내지 10분 동안 가열하여 진공포장 내부 훈연 새우의 완숙과 동시에 살균을 한 다음 즉시 차가운 물에 냉각시키는 단계를 포함하는 것을 특징으로 하는 조미 훈제 새우의 제조방법에 관한 것이다.(6) After cooling the smoked shrimp at room temperature, vacuum packaging, and after the central temperature of the vacuum-packed shrimp reaches 100°C in boiling water, heat it for 3 to 10 minutes, It relates to a method for producing seasoned smoked shrimp comprising the step of simultaneously sterilizing and then immediately cooling in cold water.
본 발명은 상기 조미 훈제 새우의 제조방법에 있어서, 상기 조미액이 솔비톨 8 내지 13.4 중량%, 설탕 2 내지 4.5 중량%, 비타민 C 0.2 내지 2.0 중량%, 구연산 0.5 내지 0.8 중량%, 산도 조절제 0.1 내지 0.3 중량%, 에르소르빈산 0.1 내지 0.4 중량%, 솔빈산나트륨 0.1 내지 0.4 중량%, 소금 0.5 내지 1.0 중량%, 기타 조미성분(카레, 와사비 등) 10 내지 30%, 및 나머지 중량%의 물로 구성된 것을 특징으로 한다.In the present invention, in the method of manufacturing the seasoned smoked shrimp, the seasoning liquid is 8 to 13.4% by weight of sorbitol, 2 to 4.5% by weight of sugar, 0.2 to 2.0% by weight of vitamin C, 0.5 to 0.8% by weight of citric acid, 0.1 to 0.3 of acidity regulator Characterized by weight%, ersorbic acid 0.1 to 0.4% by weight, sodium sorbate 0.1 to 0.4% by weight, salt 0.5 to 1.0% by weight, other seasoning ingredients (curry, wasabi, etc.) 10 to 30%, and the remaining weight% of water It is done.
본 발명은 상기 조미 훈제 새우의 제조방법에 있어서, 상기 조미액이 켑시컴 1 내지 2 중량%, 솔비톨 8 내지 14.5 중량%, 설탕 2 내지 5 중량%, 효모 추출물 3 내지 5 중량%, 소금 0.5 내지 1 중량%, 마늘가루 0.3 내지 0.8 중량%, 생강가루 0.5 내지 0.8 중량%, 양파가루 0.8 내지 1.5 중량%, 고춧가루 0.8 내지 1.8 중량%, 청양고추 엑기스 2.0 내지 4.5 중량%, 맛술 1.8 내지 2.8 중량%, 물엿 1.5 내지 3.8 중량%, 다시마 엑기스 2.5 내지 4.8 중량%, 구연산 0.4 내지 0.8 중량%, 비타민 C 0.4 내지 0.8 중량%, 산도 조절제 0.1 내지 0.3 중량%, 솔빈산나트륨 0.1 내지 0.3 중량%, 에르소르빈산 0.1 내지 0.3 중량% 및 나머지 중량%의 물로 구성된 것을 특징으로 한다.In the present invention, in the method for producing the seasoned smoked shrimp, the seasoning liquid is 1 to 2% by weight of capsicum, 8 to 14.5% by weight of sorbitol, 2 to 5% by weight of sugar, 3 to 5% by weight of yeast extract, 0.5 to 1 of salt % By weight, 0.3 to 0.8% by weight of garlic powder, 0.5 to 0.8% by weight of ginger powder, 0.8 to 1.5% by weight of onion powder, 0.8 to 1.8% by weight of red pepper powder, 2.0 to 4.5% by weight of Cheongyang pepper extract, 1.8 to 2.8% by weight of mash, Starch syrup 1.5 to 3.8 wt%, kelp extract 2.5 to 4.8 wt%, citric acid 0.4 to 0.8 wt%, vitamin C 0.4 to 0.8 wt%, acidity modifier 0.1 to 0.3 wt%, sodium sorbate 0.1 to 0.3 wt%, ersorbic acid 0.1 It is characterized by consisting of to 0.3% by weight and the rest of water by weight.
본 발명은 상기 조미 훈제 새우의 제조방법에 있어서, 상기 조미액이 솔비톨 9 내지 14.6 중량%, 설탕 3.5 내지 5.5 중량%, 효모 추출물 3.2 내지 6.3 중량%, 마늘가루 0.3 내지 0.8 중량%, 생강가루 0.5 내지 1.5 중량%, 양파가루 0.8 내지 1.5 중량%, 조미 엑기스(불갈비 맛, 불고기시즈닝 등) 3 내지 10 중량%, 구연산 0.3 내지 0.6중량%, 비타민 C 0.3 내지 0.6 중량%, 산도 조절제 0.1 내지 0.3 중량%, 솔빈산나트륨 0.1 내지 0.3 중량%, 에르소르빈산 0.1 내지 0.3 중량% 및 나머지 중량%의 물로 구성된 것을 특징으로 한다.In the present invention, in the method of manufacturing the seasoned smoked shrimp, the seasoning liquid is 9 to 14.6% by weight of sorbitol, 3.5 to 5.5% by weight of sugar, 3.2 to 6.3% by weight of yeast extract, 0.3 to 0.8% by weight of garlic powder, 0.5 to 0.5% of ginger powder 1.5% by weight, onion powder 0.8 to 1.5% by weight, seasoning extract (Bulgalbi flavor, bulgogi seasoning, etc.) 3 to 10% by weight, citric acid 0.3 to 0.6% by weight, vitamin C 0.3 to 0.6% by weight, acidity regulator 0.1 to 0.3% by weight , 0.1 to 0.3% by weight of sodium sorbate, 0.1 to 0.3% by weight of ersorbic acid and the remaining weight% of water.
또한, 본 발명은In addition, the present invention
(1) 냉동 새우를 냉장실에서 해동하고, 해동한 새우를 1 내지 10%의 소금물에 넣어 세척한 후 이물질을 제거하고, 깨끗한 물을 이용하여 새우를 2 내지 3회 더 세척한 후 채에 받쳐 물기를 제거하는 단계;(1) Defrost frozen shrimp in the refrigerator, put the defrosted shrimp in 1 to 10% salt water to remove foreign substances, and then wash the shrimp 2 to 3 times with clean water, then support it with water. Removing the;
(2) 10 내지 30 ˚Brix의 조미액을 제조하는 단계;(2) preparing a seasoning solution of 10 to 30 ˚ Brix;
(3) 상기 탈수 새우를 상기 조미액에 침지하고, 4℃에서 3 내지 12시간 동안 숙성을 하는 단계 (이때, 탈수 새우와 조미액의 비율은 부피비로 1 내지 1.5 : 0.8 내지 2의 비율로 하는 것이 적당하다.);(3) the step of immersing the dehydrated shrimp in the seasoning liquid and aging for 3 to 12 hours at 4°C (at this time, the ratio of the dehydrated shrimp and seasoning liquid is 1 to 1.5 by volume: 0.8 to 2 is appropriate Do.);
(4) 상기 숙성한 조미 새우를 조미액과 분리한 후, 새우의 겉 표면의 조미액을 제거하고 새우 특유의 색택발현을 위해 그릴을 이용하여 새우를 굽는 단계;(4) separating the aged seasoned shrimp from the seasoning liquid, removing the seasoning liquid from the outer surface of the shrimp, and baking the shrimp using a grill to express the unique color of the shrimp;
(5) 훈제용 나무 톱밥(참나무, 밤나무, 감나무, 호두나무 등)을 이용하여 70 내지 80℃에서 1 내지 3시간 동안 상기 구운 조미 새우를 훈연하는 단계; 및(5) smoking the grilled seasoned shrimp at 70 to 80° C. for 1 to 3 hours using wood sawdust (oak, chestnut, persimmon, walnut, etc.) for smoking; And
(6) 상기 훈연한 새우를 실온에서 냉각한 후 진공포장을 하고, 끓는 물에서 진공포장 새우의 중심온도가 100℃에 도달한 후 3 내지 10분 동안 가열하여 진공포장 내부 훈연 새우의 완숙과 동시에 살균을 한 다음 즉시 흐르는 물에 냉각시키는 단계를 포함하는 것을 특징으로 하는 조미 훈제 새우의 제조방법에 의하여 제조한 조미 훈제 새우에 관한 것이다.(6) After cooling the smoked shrimp at room temperature, vacuum packaging, and heating for 3 to 10 minutes after the central temperature of the vacuum-packed shrimp reaches 100°C in boiling water to complete the steamed shrimp inside the vacuum packaging and at the same time It relates to a seasoned smoked shrimp prepared by a method for producing seasoned smoked shrimp, characterized in that it comprises the step of sterilizing and then immediately cooling it in flowing water.
본 발명은 상기 조미 훈제 새우의 제조방법에 의하여 제조한 조미 훈제 새우에 있어서, 상기 조미액이 솔비톨 8 내지 13.4 중량%, 설탕 2 내지 4.5 중량%, 비타민 C 0.2 내지 2.0 중량%, 구연산 0.5 내지 0.8 중량%, 산도 조절제 0.1 내지 0.3 중량%, 에르소르빈산 0.1 내지 0.4 중량%, 솔빈산나트륨 0.1 내지 0.4 중량%, 소금 0.5 내지 1.0 중량%, 기타 조미성분(카레, 와사비 등) 10 내지 30 중량% 및 나머지 중량%의 물로 구성된 것을 특징으로 한다.The present invention in the seasoned smoked shrimp prepared by the production method of the seasoned smoked shrimp, the seasoning liquid is sorbitol 8 to 13.4% by weight, sugar 2 to 4.5% by weight, vitamin C 0.2 to 2.0% by weight, citric acid 0.5 to 0.8% by weight %, acidity regulator 0.1 to 0.3% by weight, ersorbic acid 0.1 to 0.4% by weight, sodium sorbate 0.1 to 0.4% by weight, salt 0.5 to 1.0% by weight, other seasoning ingredients (curry, wasabi, etc.) 10 to 30% by weight and the rest It is characterized by consisting of weight percent water.
본 발명은 상기 조미 훈제 새우의 제조방법에 의하여 제조한 조미 훈제 새우에 있어서, 상기 조미액이 켑시컴 1 내지 2 중량%, 솔비톨 8 내지 14.5 중량%, 설탕 2 내지 5 중량%, 효모 추출물 3 내지 5 중량%, 소금 0.5 내지 1 중량%, 마늘가루 0.3 내지 0.8 중량%, 생강가루 0.5 내지 0.8 중량%, 양파가루 0.8 내지 1.5 중량%, 고춧가루 0.8 내지 1.8 중량%, 청양고추 엑기스 2.0 내지 4.5 중량%, 맛술 1.8 내지 2.8 중량%, 물엿 1.5 내지 3.8 중량%, 다시마 엑기스 2.5 내지 4.8 중량%, 구연산 0.4 내지 0.8 중량%, 비타민 C 0.4 내지 0.8 중량%, 산도 조절제 0.1 내지 0.3 중량%, 솔빈산나트륨 0.1 내지 0.3 중량%, 에르소르빈산 0.1 내지 0.3 중량% 및 나머지 중량%의 물로 구성된 것을 특징으로 한다.The present invention in the seasoned smoked shrimp prepared by the production method of the seasoned smoked shrimp, the seasoning liquid is capsicum 1 to 2% by weight, sorbitol 8 to 14.5% by weight, sugar 2 to 5% by weight, yeast extract 3 to 5 Wt%, salt 0.5 to 1 wt%, garlic powder 0.3 to 0.8 wt%, ginger powder 0.5 to 0.8 wt%, onion powder 0.8 to 1.5 wt%, red pepper powder 0.8 to 1.8 wt%, cheongyang pepper extract 2.0 to 4.5 wt%, Matsul 1.8 to 2.8% by weight, starch syrup 1.5 to 3.8% by weight, kelp extract 2.5 to 4.8% by weight, citric acid 0.4 to 0.8% by weight, vitamin C 0.4 to 0.8% by weight, acidity regulator 0.1 to 0.3% by weight, sodium sorbate 0.1 to It is characterized by consisting of 0.3% by weight, 0.1 to 0.3% by weight of ersorbic acid and the remaining% by weight of water.
본 발명은 상기 조미 훈제 새우의 제조방법에 의하여 제조한 조미 훈제 새우에 있어서, 상기 조미액이 솔비톨 9 내지 14.6 중량%, 설탕 3.5 내지 5.5 중량%, 효모 추출물 3.2 내지 6.3 중량%, 마늘가루 0.3 내지 0.8 중량%, 생강가루 0.5 내지 1.5 중량%, 양파가루 0.8 내지 1.5 중량%, 조미 엑기스(불갈비 맛, 불고기시즈닝 등) 3 내지 10 중량%, 구연산 0.3 내지 0.6 중량%, 비타민 C 0.3 내지 0.6 중량%, 산도 조절제 0.1 내지 0.3 중량%, 솔빈산나트륨 0.1 내지 0.3 중량%, 에르소르빈산 0.1 내지 0.3 중량% 및 나머지 중량%의 물로 구성된 것을 특징으로 한다.The present invention in the seasoned smoked shrimp prepared by the production method of the seasoned smoked shrimp, the seasoning liquid is sorbitol 9 to 14.6% by weight, sugar 3.5 to 5.5% by weight, yeast extract 3.2 to 6.3% by weight, garlic powder 0.3 to 0.8 Wt%, ginger powder 0.5 to 1.5 wt%, onion powder 0.8 to 1.5 wt%, seasoning extract (bulgalbi flavor, bulgogi seasoning, etc.) 3 to 10 wt%, citric acid 0.3 to 0.6 wt%, vitamin C 0.3 to 0.6 wt%, It is characterized by consisting of 0.1 to 0.3% by weight of the acidity modifier, 0.1 to 0.3% by weight of sodium sorbate, 0.1 to 0.3% by weight of ersorbic acid, and the remaining weight% of water.
본 발명은 조미 훈제 새우의 제조방법 및 그에 의하여 제조한 조미 훈제 새우에 관한 것으로서, 조미하고 훈연한 새우를 제공하여 새우의 풍미향상과 영양분을 유지시킴과 동시에 새우 특유의 비린내를 제거하고 자가 효소 작용을 억제하여 유통기간을 연장하여 장기간 맛있고 영양이 우수하며 조직감(씹힘)이 연화된 새우를 섭취할 수 있게 함에 그 차별성과 특징이 있다.The present invention relates to a method of manufacturing seasoned smoked shrimp and to seasoned smoked shrimp produced thereby, and provides seasoned and smoked shrimp to improve the flavor and nutrients of the shrimp, and at the same time remove the fishy smell peculiar to shrimp and act on self-enzymes. It is characterized by its differentiation and characteristic in that it allows you to eat shrimp with a long-term taste, excellent nutrition, and soft texture (chewing) by extending the shelf life by suppressing it.
본 발명의 조미 훈제 새우는 순수한 생새우와 달리 훈연으로 인한 독특한 향미가 추가되어 새로운 맛과 영양이 보충되어 소비자의 요구에 부합하는 다양한 풍미의 새우 건조 제품을 제공함으로써 대중화, 즉석 편이, 고급화를 이룰 수 있으며, 새우에 함유된 다양한 종류의 영양성분, 건강기능성분, 무기성분 등을 섭취하도록 함으로써 인체에 영향을 공급할 수 있어 수요자의 건강에 기여하는 효과가 있다.Unlike pure raw shrimp, the seasoned smoked shrimp of the present invention has a unique flavor from smoking, supplemented with new taste and nutrition, and provides a variety of flavored shrimp dried products that meet the needs of consumers, thereby achieving popularization, instant convenience, and luxury. In addition, by ingesting various types of nutrients, health functional ingredients, and inorganic ingredients contained in shrimp, it can supply the human body with an effect, thus contributing to the health of consumers.
또한, 단조로운 새우 조리법에서 벗어나서 다양한 조미액에 침지한 후 훈연을 통한 새우의 색다른 맛을 즐길 수 있도록 하여 일반 소비자에게 새우 요리의 선택 폭을 넓힌 효과가 있다. 또한, 영양기호식품, 스넥, 안주, 부식 등과 같은 기분으로 섭취할 수 있어서 종래 끓여서 먹는 방법을 탈피할 수 있게 되어 장소와 시간에 구애됨이없이 자유롭게 맛있게 먹을 수 있으므로 대단히 편리하다고 여겨진다. 본 발명의 조미 훈제 새우는 탕으로 할 때에 새우 본래의 식감을 갖는 것으로 복원할 수 있어 여러 가지 요리의 재료로서도 사용할 수가 있다.In addition, there is an effect of broadening the choice of shrimp dishes for general consumers by allowing them to enjoy a different taste of shrimp through smoking after being immersed in various seasoning liquids, away from the monotonous shrimp recipe. In addition, it is considered very convenient because it can be consumed in a mood such as nutritional preference foods, snacks, snacks, and corrosion, so that it is possible to avoid the conventional method of boiling and eating, so that you can freely eat deliciously without being restricted to a place and time. The seasoned smoked shrimp of the present invention can be restored to the original texture of the shrimp when it is hot water, and thus can be used as an ingredient for various dishes.
본 발명에서는 다양한 조미액에 새우를 침지하는 과정을 통해서 새우의 비린내를 효과적으로 제거할 수 있고 더불어 훈연과정을 통해 방부효과 및 살균효과를 얻을 수 있으므로 보존기간을 연장하는 효과가 있다.In the present invention, the fishy smell of the shrimp can be effectively removed through the process of immersing the shrimp in various seasoning liquids, and the preservative effect and sterilization effect can be obtained through the smoking process, so there is an effect of extending the preservation period.
본 발명에서는 진공포장 등에 의하여 장기 보존도 가능하며 건조품이기 때문에 취급도 용이하다. 따라서 새우 최초로 일반 유통 가공품으로서 개발하고 소비자에게 공급하는데 의의가 있다.In the present invention, long-term storage is possible by vacuum packaging or the like, and since it is a dry product, it is easy to handle. Therefore, it is meaningful to develop shrimp as the first general distribution processed product and supply it to consumers.
도 1은 본 발명의 조미 훈제 새우를 제조하는 공정을 도시한 개략도이다. Figure 1 is a schematic diagram showing a process of manufacturing the seasoned smoked shrimp of the present invention.
이하, 본 발명을 제조 공정별로 상세히 설명한다. 이러한 본 발명에 따른 조미 훈제 새우의 제조공정의 간략한 모식도는 도 1에 도시하였다. Hereinafter, the present invention will be described in detail for each manufacturing process. A simplified schematic diagram of the manufacturing process of seasoned smoked shrimp according to the present invention is shown in FIG. 1.
제 1 단계 : 냉동 새우를 해동 및 세척하는 단계Step 1: Defrosting and washing frozen shrimp
냉동 새우를 냉장실에서 해동하고, 1 내지 10%의 소금물을 끓여서 식혀놓는다. 이어서, 해동한 새우를 1 내지 10%의 소금물에 넣어 세척한 후 이물질 등을 제거한다. 깨끗한 물을 이용하여 새우를 2 내지 3회 더 세척한 후 채에 받쳐 물기를 제거한다.Defrost frozen shrimp in the refrigerator, boil 1 to 10% salt water and cool. Then, the thawed shrimp is put in 1 to 10% salt water and washed, and then foreign matter is removed. After washing the shrimp 2 to 3 times with clean water, place it on a stool to remove moisture.
제 2 단계 : 조미액을 제조하는 단계Step 2: preparing seasoning liquid
10 내지 30 ˚Brix의 기본 맛 조미액은 상기 표 1과 같이 혼합하여 끓인 후 식혀준다.The basic taste seasoning solution of 10 to 30 ˚Brix is mixed as shown in Table 1, boiled, and then cooled.
10 내지 30 ˚Brix의 매운 맛 조미액은 상기 표 2와 같이 혼합하여 끓인 후 식혀준다.The spicy seasoning solution of 10 to 30 ˚Brix is mixed as shown in Table 2, boiled, and then cooled.
10 내지 30 ˚Brix의 불갈비 맛 조미액은 상기 표 3과 같이 혼합하여 끓인 후 식혀준다.Bulgalbi flavor seasoning solution of 10 to 30 ˚Brix is mixed as shown in Table 3, boiled, and then cooled.
제 3 단계 : 조미액에 새우를 침지 및 숙성하는 단계Step 3: Step of immersing and aging the shrimp in the seasoning liquid
풍미부여를 위하여 상기 탈수 새우와 상기 조미액을 부피비로 1 내지 1.5 : 0.8 내지 2의 비율로 하여 탈수 새우를 조미액에 침지하고, 4℃의 냉장고에서 3 내지 12시간 동안 숙성을 한다.For flavoring, the dehydrated shrimp and the seasoning liquid are immersed in the seasoning liquid in a volume ratio of 1 to 1.5: 0.8 to 2, and aged for 3 to 12 hours in a refrigerator at 4°C.
제 4 단계 : 조미 새우를 굽는 단계Step 4: grilling seasoned shrimp
색택을 개선하기 위하여 숙성한 조미 새우를 조미액과 분리한 후, 새우의 겉 표면의 조미액을 제거한다. 이어서, 그릴을 이용하여 새우를 굽는다. 이 과정을 통해 훈제새우제품의 색택이 개선될 뿐만아니라, 조미새우의 형태가 안정되고 새우조직의 탄력성이 부여되며 새우 표면에 그릴 특유의 석쇠 무늬를 부여함으로써 소비자 기호도와 관련된 조미새우제품의 완성도가 높아진다.To improve color, the seasoned shrimp is separated from the seasoning liquid, and the seasoning liquid on the outer surface of the shrimp is removed. Next, grill the shrimp using the grill. This process not only improves the color of smoked shrimp, but also stabilizes the shape of seasoned shrimp, gives elasticity of the shrimp structure, and gives the grill's unique grill pattern on the surface of the shrimp, so that the completeness of seasoned shrimp products related to consumer preference is improved. It gets higher.
제 5 단계 : 조미 새우를 훈연하는 단계Step 5: smoking seasoned shrimp
훈제특징을 부여하기 위하여 70 내지 80℃에서 훈제용 나무 톱밥(참나무, 밤나무, 감나무, 호두나무 등)을 이용하여 구운 조미 새우를 1 내지 3시간 동안 훈연한다.Seasoned shrimp grilled using wood sawdust (oak, chestnut, persimmon, walnut, etc.) for smoking at 70 to 80° C. is smoked for 1 to 3 hours in order to give the smoke characteristics.
제 6 단계 : 진공 포장 및 살균하는 단계Step 6: vacuum packaging and sterilization
유통기간을 설정하기 위하여 훈연한 새우를 실온에서 냉각한 후 진공포장을 한다. 이어서, 끓는 물에서 진공포장 새우의 중심온도가 100℃에 도달한 후 3 내지 10분 동안 가열 살균을 한 다음 즉시 흐르는 물에 냉각시킨다. 이와 같은 진공포장후 가열과정을 거치면 진공포장 내부 새우의 완숙도 동시에 이루어지게 된다.To set the shelf life, the smoked shrimp is cooled at room temperature and then vacuum-packed. Subsequently, after the central temperature of the vacuum-packed shrimp reaches 100°C in boiling water, heat sterilization is performed for 3 to 10 minutes, and then immediately cooled in flowing water. If the heating process is carried out after vacuum packaging, the shrimp inside the vacuum packaging is also fully ripened at the same time.
[실시예][Example]
이하, 본 발명의 구체적인 방법을 실시예를 들어 상세히 설명하고자 하지만, 본 발명의 권리범위는 이들 실시예에만 한정되는 것은 아니다.Hereinafter, a specific method of the present invention will be described in detail with examples, but the scope of the present invention is not limited to these examples.
실시예 1Example 1
(1) 냉동 새우를 냉장실에서 해동하고, 3%의 소금물을 끓여서 식혀놓는다. 이어서, 해동한 새우를 3%의 소금물에 넣어 세척한 후 이물질 등을 제거한다. 깨끗한 물을 이용하여 새우를 2 내지 3회 더 세척한 후 채에 받쳐 물기를 제거한다. (2) 10 내지 30 ˚Brix의 기본 맛 조미액은 상기 표 1과 같이 혼합하여 끓인 후 식혀준다. (3)상기 탈수 새우와 상기 조미액을 1 내지 1.5 : 0.8 내지 2의 비율로 하여 탈수 새우를 조미액에 침지하고, 4℃의 냉장고에서 12시간 동안 숙성을 한다. (4) 숙성한 조미 새우를 조미액과 분리한 후, 새우의 겉 표면의 조미액을 제거한다. 이어서, 그릴을 이용하여 새우를 굽는다. (5) 70 내지 80℃에서 훈제용 나무 톱밥(참나무, 밤나무, 감나무, 호두나무 등)을 이용하여 구운 조미 새우를 2시간 동안 훈연한다. (6) 훈연한 새우를 실온에서 냉각한 후 진공포장을 한다. 이어서, 끓는 물에서 진공포장 새우의 중심온도가 100℃에 도달한 후 3분 동안 가열한 다음 즉시 흐르는 물에 냉각시켜 제조를 완료한다.(1) Defrost frozen shrimp in the refrigerator, boil 3% salt water and cool. Then, after washing the thawed shrimp in 3% salt water, foreign substances and the like are removed. After washing the shrimp 2 to 3 times with clean water, place it on a stool to remove moisture. (2) 10 to 30 ˚Brix basic taste Seasoning solution is mixed as shown in Table 1 above, boiled, and then cooled. (3) The dehydrated shrimp and the seasoning liquid are immersed in the seasoning liquid in a ratio of 1 to 1.5: 0.8 to 2, and aged for 12 hours in a refrigerator at 4°C. (4) After separating the aged seasoned shrimp from the seasoning liquid, remove the seasoning liquid from the outer surface of the shrimp. Next, grill the shrimp using the grill. (5) Smoked seasoned shrimp grilled at 70 to 80°C using wood sawdust (oak, chestnut, persimmon, walnut, etc.) for 2 hours. (6) After cooling the smoked shrimp at room temperature, vacuum packaging. Subsequently, after the central temperature of the vacuum-packed shrimp reaches 100°C in boiling water, it is heated for 3 minutes and then immediately cooled in flowing water to complete the production.
실시예 2Example 2
상기 실시예 1에 기재된 바와 같이 동일한 순서로 실시하되, 조미액을 매운 맛 조미액으로 한다. 매운 맛 조미액은 상기 표 2와 같이 혼합하여 끓인 후 식혀준다.It was carried out in the same order as described in Example 1, but the seasoning liquid was used as the spicy seasoning liquid. The spicy seasoning liquid is mixed as shown in Table 2, boiled, and then cooled.
실시예 3Example 3
상기 실시예 1에 기재된 바와 같이 동일한 순서로 실시하되, 조미액을 불갈비 맛 조미액으로 한다. 불갈비 맛 조미액은 상기 표 3과 같이 혼합하여 끓인 후 식혀준다.It was carried out in the same order as described in Example 1, but the seasoning liquid was used as the bulgalbi flavored seasoning liquid. Bulgalbi flavor seasoning is mixed as shown in Table 3, boiled, and then cooled.
비교실시예Comparative Example
상기 실시예 1 내지 3과 비교하기 위하여 냉동 새우를 조미액에 침지 및 훈연을 하지 않은 단순 건조 새우를 제조한다. (1) 냉동 새우를 냉장실에서 해동하고, 3%의 소금물을 끓여서 식혀놓는다. 이어서, 해동한 새우를 3%의 소금물에 넣어 세척한 후 이물질 등을 제거한다. 깨끗한 물을 이용하여 새우를 2 내지 3회 더 세척한 후 채에 받쳐 물기를 제거한다. (2) 탈수 새우를 건조한 후 진공포장을 한다. 이어서, 끓는 물에서 진공포장 새우의 중심온도가 100℃에 도달한 후 3 내지 10분 동안 가열한 다음 즉시 흐르는 물에 냉각시켜 제조를 완료한다.In order to compare with the above Examples 1 to 3, a simple dried shrimp was prepared without immersing and smoking frozen shrimp in the seasoning liquid. (1) Defrost frozen shrimp in the refrigerator, boil 3% salt water, and cool. Subsequently, the thawed shrimp is put in 3% salt water and washed, and foreign substances are removed. After washing the shrimp 2 to 3 times with clean water, place it on a stool to remove moisture. (2) After drying the dehydrated shrimp, vacuum packaging. Subsequently, after the central temperature of the vacuum-packed shrimp reaches 100°C in boiling water, it is heated for 3 to 10 minutes, and then immediately cooled in flowing water to complete the preparation.
이상에서 조미 훈제 새우(실시예 1, 2, 3)와 단순 건조 새우(비교실시예)를 20 내지 50대 남녀 각 10명씩 무작위 추출한 패널요원에게 맛, 향, 조직감(씹힘), 종합적 기호도에 관한 관능검사를 하였다. 그 결과를 하기 에 나타냈다.In the above, taste, aroma, texture (chewing), and overall acceptability were given to the panelists who randomly extracted 10 men and women in their 20s to 50s each of seasoned smoked shrimp (Examples 1, 2, 3) and simple dried shrimp (Comparative Example). A sensory test was done. The results are shown below.
(비교실시예)Simple dried shrimp
(Comparative Example)
훈제 새우
(실시예 1)Basic taste
Smoked shrimp
(Example 1)
훈제 새우
(실시예 2)heat
Smoked shrimp
(Example 2)
훈제 새우
(실시예 3)Bulgalbi flavor
Smoked shrimp
(Example 3)
약함■The aroma and taste of the shrimp
weakness
조금 나면서
보통이다.■The aroma and taste of the shrimp
A little later
is average.
훈제의 향이 약간 난
다. ■Spicy taste is moderate
Slightly smoked
All.
고 훈제 향이 약간
난다.■The scent of shrimp is weak
Slightly smoked scent
I fly.
* 아주 좋다 10점, 좋다 8 내지 9점, 보통 6 내지 7점, 나쁘다 4 내지 5점, 아주 나쁘다 3점* Very good 10 points, Good 8 to 9 points, Normal 6 to 7 points, Bad 4 to 5 points, Very bad 3 points
상기 본 발명의 실시예와 비교실시예를 통하여 알 수 있는 바와 같이, 본 발명의 조미 훈제 새우는 건강식품을 요구하는 소비자의 기호에 맞게 개발한 것으로서 깊은 조미와 훈제의 향과 맛이 나는 조미 훈제 새우를 제공한다. 따라서, 이는 본 발명의 조미 훈제 새우가 시중의 단순 건조 새우에 비하여 기호성이 절대적으로 우수한 것을 증명한 결과이다.As can be seen through the examples and comparative examples of the present invention, the seasoned smoked shrimp of the present invention is developed to suit the taste of consumers who require health food, and is seasoned smoked with deep seasoning and aroma and taste of smoked smoke. Serve shrimp. Therefore, this is a result of proving that the seasoned smoked shrimp of the present invention has absolutely superior palatability compared to the commercially available simple dried shrimp.
이상의 설명은 본 특허의 기술사상을 예시적으로 설명한 것에 불과하며, 본 특허가 속하는 기술분야의 당업자라면 본 특허의 본질적인 특성에서 벗어나지 않는 범위에서 다양한 수정 및 변형을 할 수 있을 것이다.The above description is merely illustrative of the technical idea of the present patent, and those skilled in the art to which the present patent belongs will be able to make various modifications and variations without departing from the essential characteristics of the present patent.
또한, 본 특허에 개시된 실시예는 본 특허의 기술사상을 한정하기 위한 것이 아니라 설명하기 위한 것이고, 이러한 실시예에 의하여 본 특허의 기술사상의 범위가 한정되는 것은 아니다.In addition, the embodiments disclosed in the present patent are not intended to limit the technical idea of the present patent, but to explain the technical idea, and the scope of the technical idea of the present patent is not limited by these embodiments.
그러므로, 본 특허의 보호범위는 하기 청구범위에 의하여 해석되어야 하며, 그와 동등한 범위내에 있는 모든 기술사상은 본 특허의 권리범위에 포함되는 것으로 해석되어야 할 것이다.Therefore, the scope of protection of this patent should be construed by the following claims, and all technical ideas within the scope equivalent thereto should be construed as being included in the scope of the rights of this patent.
또한, 조미 훈제 새우의 제조방법에 있어서, 조미, 훈연 등에 사용되는 식품, 식품첨가물, 훈연소재는 상기 기재에 국한하는 것은 아니며 제조조건, 가공방법에서 범위가 확장될 수 있으며 조미액, 훈연소재의 경우도 식품에 사용 가능한 제반 원료, 첨가물이 이용될 수 있다.In addition, in the manufacturing method of seasoned smoked shrimp, foods, food additives, and smoked materials used for seasoning, smoking, etc. are not limited to the above, and the range may be extended in manufacturing conditions and processing methods. Also, all raw materials and additives that can be used in food can be used.
Claims (5)
(1) 냉동 새우를 냉장실에서 해동하고, 해동한 새우를 1 내지 10%의 소금물에 넣어 세척한 후 이물질을 제거하고, 깨끗한 물을 이용하여 새우를 2 내지 3회 더 세척한 후 채에 받쳐 물기를 제거하는 단계;
(2) 10 내지 30 ˚Brix의 조미액을 제조하는 단계;
(3) 상기 탈수 새우를 상기 조미액에 침지하고, 4℃에서 3 내지 12시간 동안 숙성을 하는 단계;
(4) 색택(色澤)을 위하여 상기 숙성한 조미 새우를 조미액과 분리한 후, 새우의 겉 표면의 조미액을 제거하고 그릴을 이용하여 새우를 굽는 단계;
(5) 상기 구운 조미 새우를 훈제용 나무 톱밥을 이용하여 70 내지 80℃에서 1 내지 3시간 동안 훈연하는 단계; 및
(6) 상기 훈연한 새우를 실온에서 냉각한 후 진공포장을 하고, 끓는 물에서 진공포장 새우의 중심온도가 100℃에 도달한 후 3 내지 10분 동안 가열하여 진공포장 내부 훈연 새우의 완숙과 동시에 살균을 한 다음 즉시 흐르는 물에 냉각시키는 단계.
A method for producing seasoned smoked shrimp comprising the following steps (1) to (6):
(1) Defrost frozen shrimp in the refrigerator, put the defrosted shrimp in 1 to 10% salt water to remove foreign substances, and then wash the shrimp 2 to 3 times with clean water, then support it with water. Removing the;
(2) preparing a seasoning solution of 10 to 30 ˚ Brix;
(3) immersing the dehydrated shrimp in the seasoning solution, and aging for 3 to 12 hours at 4°C;
(4) separating the aged seasoned shrimp from the seasoning liquid for color tag, removing the seasoning liquid from the outer surface of the shrimp, and grilling the shrimp using a grill;
(5) smoking the grilled seasoned shrimp at 70 to 80° C. for 1 to 3 hours using wood sawdust for smoking; And
(6) After cooling the smoked shrimp at room temperature, vacuum packaging, and heating for 3 to 10 minutes after the central temperature of the vacuum-packed shrimp reaches 100°C in boiling water to complete the steamed shrimp inside the vacuum packaging and at the same time After sterilization, it is immediately cooled under running water.
The method of claim 1, wherein the seasoning liquid is 8 to 13.4% by weight of sorbitol, 2 to 4.5% by weight of sugar, 0.2 to 2.0% by weight of vitamin C, 0.5 to 0.8% by weight of citric acid, 0.1 to 0.3% by weight of acidity regulator, 0.1 to ersorbic acid. 0.4% by weight, sodium sorbate 0.1 to 0.4% by weight, 0.5 to 1.0% by weight of salt, 10 to 30% by weight of other seasoning ingredients such as curry or wasabi, and the remaining weight% of water. .
The method of claim 1, wherein the seasoning liquid is 1 to 2% by weight of capsicum, 8 to 14.5% by weight of sorbitol, 2 to 5% by weight of sugar, 3 to 5% by weight of yeast extract, 0.5 to 1% by weight of salt, 0.3 to 1% by weight of garlic powder. 0.8% by weight, 0.5 to 0.8% by weight of ginger powder, 0.8 to 1.5% by weight of onion powder, 0.8 to 1.8% by weight of red pepper powder, 2.0 to 4.5% by weight of cheongyang pepper extract, 1.8 to 2.8% by weight of mash, 1.5 to 3.8% by weight of starch syrup, Kelp extract 2.5 to 4.8 wt%, citric acid 0.4 to 0.8 wt%, vitamin C 0.4 to 0.8 wt%, acidity modifier 0.1 to 0.3 wt%, sodium sorbate 0.1 to 0.3 wt%, ersorbic acid 0.1 to 0.3 wt% and the remaining weight A method for producing seasoned smoked shrimp, characterized in that consisting of% water.
The method of claim 1, wherein the seasoning liquid is 9 to 14.6% by weight of sorbitol, 3.5 to 5.5% by weight of sugar, 3.2 to 6.3% by weight of yeast extract, 0.3 to 0.8% by weight of garlic powder, 0.5 to 1.5% by weight of ginger powder, 0.8% by weight of onion powder. To 1.5% by weight, 3 to 10% by weight of seasoning extract such as bulgogi flavor or bulgogi seasoning, 0.3 to 0.6% by weight of citric acid, 0.3 to 0.6% by weight of vitamin C, 0.1 to 0.3% by weight of acidity regulator, 0.1 to 0.3% by weight of sodium sorbate %, 0.1 to 0.3% by weight of ersorbic acid and the remaining weight% of water.
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