KR20230134243A - Manufacturing method of vegetable seasoning using fermented extract of salted shrimp and vegetable seasoning made by the method - Google Patents

Abstract

The present invention relates to a fermented vegetable seasoning using fermented shrimp extract and a method for producing the same.
The method of manufacturing fermented vegetable seasoning using the fermented shrimp extract of the present invention involves preparing salted shrimp, adding it to a fermentation vessel, and fermenting the salted shrimp for 3 to 8 months alternately at regular intervals under low temperature and high temperature conditions higher than the low temperature. Fermentation step; A pulverization and filtration step of pulverizing the fermented salted shrimp and then filtering the pulverized salted shrimp to separate solids to obtain only liquid salted shrimp; A precipitation separation step of placing the liquid salted shrimp in a container and maintaining it for 44 to 52 hours to allow solids to precipitate, and then obtaining only the supernatant to prepare a liquid fermented salted shrimp extract; A mixing step of preparing vegetables, pulverizing them, and mixing them with the fermented shrimp extract to prepare a mixture; It includes a mixture fermentation step of fermenting the mixture at a temperature of -1 to 5°C for 15 to 30 days and then separating the solids to prepare liquid vegetable fermentation seasoning.
According to the present invention, salted shrimp is fermented alternately at high and low temperatures to shorten the fermentation time, improve umami and reduce unpleasant odor, while fermenting salted shrimp using the fermented extract of fermented shrimp rather than extracting or fermenting vegetables separately. A method for manufacturing a seasoning that not only reduces the fishy smell due to the use of but also has a less vegetable fishy smell and has a superior umami flavor is provided.

Description

Vegetable fermentation seasoning using fermented shrimp extract and manufacturing method thereof {Manufacturing method of vegetable seasoning using fermented extract of salted shrimp and vegetable seasoning made by the method}

The present invention relates to a fermented vegetable seasoning and a method for manufacturing the same. In particular, the present invention relates to a fermented vegetable seasoning using a fermented shrimp extract, which suppresses discoloration and odor during storage and distribution and preserves the unique umami taste of salted shrimp while using fermented shrimp extract. It relates to seasoning and its manufacturing method.

Shrimp is a high-protein, low-fat food rich in calcium and taurine, making it an effective food ingredient for preventing high blood pressure and promoting growth.

These shrimp are also used for steaming, grilling, and frying, and the smaller ones are usually used as salted shrimp.

Salted shrimp is a salted fish made by pickling shrimp in salt. Depending on the time of production, it is called ojeot, yukjeot, or chujeot.

Salted shrimp is used to make salted soup or kimchi, or is eaten as an accompaniment to various foods such as lettuce wraps and cucumber sobagi.

It is known that salted shrimp contains many nutrients beneficial to the human body. It is known to contain ingredients that increase immunity, such as essential amino acids, vitamins, niacin, calcium, minerals, amino acids, proteins, and chitosan, as well as enzymes that aid digestion. there is.

Research results show that these nutrients are effective in treating various diseases.

In addition, salted shrimp is known to contain a large amount of components called ‘ex-powder’ (free amino acids, various low-molecular nitrogen compounds, organic acids, low-molecular carbon, etc.).

Ex-bunnitrogen contains the largest amount of free amino acids, including glutamine and glutamic acid, which are the same ingredients as L-group glutamine contained in artificial seasonings.

However, in reality, salted shrimp is a food with high salt content and limitations in use, so it is very difficult to expect its effects because it is consumed in very small amounts. In order to consume large amounts, it is better to process it to use in various foods or reduce the salt content. .

A number of technologies for manufacturing seasoning using salted shrimp have been disclosed, and among them, suppressing the fishy smell unique to salted shrimp is one of the main technologies.

The applicant of the present invention has applied for and registered "Natural seasoning using fermented salted shrimp and its manufacturing method" (Korean Patent Publication No. 10-1466748, Patent Document 1).

Patent Document 1 excludes the use of synthetic substances and minimizes the unique fishy smell of salted shrimp to increase preference.

As a specific method, the salted shrimp was washed in brine, salted and fermented at low temperature, and extracted by precipitation to suppress the fishy smell while suppressing the generation of odor caused by heating.

Nevertheless, there is a problem with the unique fishy smell of salted shrimp, which is a problem that causes great differences in likes and dislikes.

As a technology to solve these problems, "Natural seasoning for powder using salted fish and method for manufacturing the same" (Korean Patent Publication No. 10-1923814, Patent Document 2) includes anchovies, shiitake, kelp, mussels, pollack, etc. in addition to salted fish. A manufacturing method has been disclosed that involves producing an extract of auxiliary ingredients using auxiliary ingredients and mixing the salted seafood extract with the auxiliary ingredient extract.

However, in the case of the manufacturing method of Patent Document 2, there is a lack of a treatment method for unpleasant odors generated from the salted fish and the auxiliary ingredients themselves, and there are limitations in deriving rich taste and good aroma from the auxiliary ingredients.

KR 10-1466748 (2014.11.24) KR 10-1923814 (2018.11.23)

The vegetable fermentation seasoning using the fermented shrimp extract of the present invention and its manufacturing method are intended to solve the problems arising from the above-described prior art. By fermenting the salted shrimp alternately at high and low temperatures, the fermentation time is shortened, the umami is improved, and the taste is reduced. While reducing odor, it not only reduces the fishy smell caused by the use of salted shrimp by fermenting the fermented extract using manufactured fermented shrimp extract rather than extracting or fermenting vegetables separately, but also discovers a method of manufacturing a seasoning with less vegetable fishy smell and an even better umami flavor. It is intended to provide.

In order to solve the above-described problem, the method for producing fermented vegetable seasoning using the fermented shrimp extract of the present invention is to prepare salted shrimp, add it to a fermentation vessel, and then alternately cook it for a certain period of time under low temperature and high temperature conditions higher than the low temperature. A salted shrimp fermentation step of fermentation for ~8 months; A pulverization and filtration step of pulverizing the fermented salted shrimp and then filtering the pulverized salted shrimp to separate solids to obtain only liquid salted shrimp; A precipitation separation step of placing the liquid salted shrimp in a container and maintaining it for 44 to 52 hours to allow solids to precipitate, and then obtaining only the supernatant to prepare a liquid fermented salted shrimp extract; A mixing step of preparing vegetables, grinding them, and mixing them with the fermented shrimp extract to prepare a mixture; It includes a mixture fermentation step of fermenting the mixture at a temperature of -1 to 5°C for 15 to 30 days and then separating the solids to prepare liquid vegetable fermentation seasoning.

In the above configuration, it is characterized in that it further includes a post-processing step of producing a concentrate by concentrating the fermented vegetable seasoning, or processing the fermented vegetable seasoning into powder to produce a powder.

In the above configuration, the mixing step prepares vegetables such as onions, green onions, shiitake mushrooms, Cheongyang peppers, and garlic and mixes them with fermented shrimp extract, including 7 to 9% by weight of onions, 9 to 11% by weight of green onions, and 2.5% by weight of shiitake mushrooms. It is characterized by mixing ~ 3.5% by weight, 0.8 ~ 1.2% by weight of Cheongyang pepper, 2.5 ~ 3.5% by weight of garlic, and the remaining amount of fermented salted shrimp extract.

In the above configuration, the shrimp fermentation step is characterized by fermentation for 3 to 8 months at a temperature of 0 to 10 ℃ and 18 to 28 ℃ alternately at an interval of 3 to 7 days.

The fermented vegetable seasoning using the fermented salted shrimp extract of the present invention is characterized in that it is manufactured by the above manufacturing method.

According to the present invention, salted shrimp is fermented alternately at high and low temperatures to shorten the fermentation time, improve umami and reduce unpleasant odor, while fermenting salted shrimp using the fermented extract of fermented shrimp rather than extracting or fermenting vegetables separately. A method for manufacturing a seasoning that not only reduces the fishy smell due to the use of but also has a less vegetable fishy smell and has a superior umami flavor is provided.

Figure 1 is a graph showing the results of Experimental Example 1 in the present invention.
Figure 2 is a graph showing the results of Experimental Example 2 in the present invention.
Figure 3 is a flow chart showing the manufacturing process of fermented vegetable seasoning according to the present invention.

Hereinafter, the method for manufacturing fermented vegetable seasoning using the fermented shrimp extract of the present invention will be described in detail.

1. Shrimp fermentation stage

After preparing the salted shrimp, remove foreign substances such as fishing line, other aquatic animals, and trash, place it in a fermentation vessel such as a jar, and ferment for 3 to 8 months at regular intervals, alternating between low temperature and high temperature higher than the above low temperature. I order it.

The salted shrimp prepared by mixing 75% by weight of raw shrimp and 25% by weight of sea salt is suitable.

In general, salted shrimp is kept at a constant temperature of 13 to 17 degrees Celsius to suppress salt spoilage and is gradually decomposed by the action of its own enzymes and external microorganisms to form amino acids and minerals such as calcium and phosphorus.

However, when fermenting salted shrimp at low temperatures, there is a problem in that it takes quite a long time for the shrimp tissue to soften.

For rapid softening, it is better to carry out fermentation at a high temperature, but in this case, rot may occur during the fermentation process and a bad odor may occur.

Accordingly, when fermentation is performed alternately between low and high temperatures at regular intervals, the softening of the shrimp tissue is accelerated during the high-temperature fermentation process, and then changed to low temperature to suppress spoilage. After a rest period, high temperature fermentation is performed again to accelerate softening.

In other words, as the shrimp tissue softens rapidly, the occurrence of odor is suppressed and the preference for taste and aroma can be increased.

At this time, the preferred low temperature condition is 0 to 10°C, which is lower than the typical fermentation temperature for salted shrimp, and the high temperature condition is 18 to 28°C, which is also higher than the typical fermentation temperature for salted shrimp.

In addition, the fermentation period at low and high temperatures is preferably approximately 3 to 7 days.

More preferably, fermentation is performed under conditions of 3 days at high temperature and 7 days at low temperature.

2. Grinding filtration step

After pulverizing the fermented salted shrimp, the pulverized salted shrimp is filtered to separate solid substances such as shells and whiskers to obtain only liquid salted shrimp.

3. Sediment separation step

The liquid salted shrimp is placed in a container and kept for 44 to 52 hours to allow the solids to precipitate, and then only the supernatant is obtained to prepare a liquid fermented salted shrimp extract.

4. Mixing step

Prepare onions, green onions, shiitake mushrooms, Cheongyang peppers, and garlic, grind them, and mix them with the fermented salted shrimp extract to prepare a mixture.

More specifically, it is preferable to mix 7 to 9% by weight of onions, 9 to 11% by weight of green onions, 2.5 to 3.5% by weight of shiitake mushrooms, 0.8 to 1.2% by weight of Cheongyang peppers, 2.5 to 3.5% by weight of garlic, and the remaining amount of fermented shrimp extract. do.

5. Mixture fermentation step

The mixture is fermented at a temperature of -1 to 5°C for 15 to 30 days, and then the solids are separated to prepare liquid vegetable fermentation seasoning.

As a method for separating solids, the fermented mixture can be pulverized and then filtered.

Fermentation extract of salted shrimp contains a large amount of free amino acids other than glutamine generated during the fermentation process of salted shrimp, and by fermenting vegetables using this extract, the good taste of vegetables is maximized.

The manufactured vegetable fermentation seasoning can be used as is in liquid form, or it can be used in the form of concentrate, powder, solid, etc. by performing a post-processing step of producing a concentrate by concentrating or processing it into powder. can do.

Hereinafter, embodiments of the present invention will be described.

Purchase 10 kg (75% by weight of raw shrimp, 25% by weight of sea salt) of domestically produced salted shrimp (salted meat) auctioned at Mokpo Fisheries Cooperative, filter out foreign substances, and place in a jar.

It was placed in a jar and fermented at 20°C for 3 days and 5°C for 7 days for 5 months.

Then, the fermented salted shrimp was pulverized, and the pulverized salted shrimp was filtered through a filter cloth to remove solids, and only liquid fermented salted shrimp was obtained.

Next, liquid fermented salted shrimp was placed in a precipitation vessel and kept for 48 hours to allow the solids to precipitate. Then, only the supernatant was obtained to prepare a liquid fermented salted shrimp extract.

Then, weigh 8% by weight of onions, 10% by weight of green onions, 3% by weight of shiitake mushrooms, 1% by weight of Cheongyang pepper, 3% by weight of garlic, and 75% by weight of fermented shrimp extract, and the above onions, green onions, shiitake mushrooms, and Cheongyang peppers. , Garlic was crushed and mixed with the fermented shrimp extract to prepare a mixture.

The mixture was then fermented at 3°C for 20 days, then ground and filtered to prepare a liquid fermented vegetable seasoning.

Proceed in the same manner as Example 1, except that fermentation conditions for salted shrimp were placed in a jar and fermented at 28°C for 3 days and at 5°C for 7 days, repeating the fermentation for 5 months.

Proceed in the same manner as in Example 1, except that fermentation conditions for salted shrimp were placed in a jar and fermented at 29°C for 3 days and at 5°C for 7 days, repeated for 5 months.

Proceed as in Example 1, except that fermentation conditions for salted shrimp were placed in a jar and fermented at 18°C for 3 days and 5°C for 7 days for 5 months.

Proceed in the same manner as Example 1, except that fermentation conditions for salted shrimp were placed in a jar, and fermentation was repeated at 17°C for 3 days and 5°C for 7 days for 5 months.

The same procedure as in Example 1 was carried out, except that fermentation conditions for salted shrimp were placed in a jar, and the fermentation was repeated at 20°C for 3 days and 0°C for 7 days for 5 months.

Proceed in the same manner as in Example 1, except that fermentation conditions for salted shrimp were placed in a jar, and the fermentation was repeated at 20°C for 3 days and -1°C for 7 days for 5 months.

Proceed in the same manner as in Example 1, except that fermentation conditions for salted shrimp were placed in a jar, and the conditions were repeated at 20°C for 3 days and 10°C for 7 days, thereby fermenting for 5 months.

Proceed in the same manner as in Example 1, except that fermentation conditions for salted shrimp were placed in a jar, and the fermentation was repeated at 20°C for 3 days and 11°C for 7 days for 5 months.

Proceed in the same manner as in Example 1, except that fermentation conditions for salted shrimp were placed in a jar, and the conditions were repeated at 20°C for 2 days and 5°C for 7 days, thereby fermenting for 5 months.

Proceed in the same manner as in Example 1, except that fermentation conditions for salted shrimp were placed in a jar and fermented at 20°C for 3 days and 5°C for 8 days for 5 months.

Proceed in the same manner as in Example 1, except that fermentation conditions for salted shrimp were placed in a jar, and the fermentation was repeated under conditions of 20°C for 2 days and 5°C for 2 days for 5 months.

Proceed in the same manner as Example 1, except that fermentation conditions for salted shrimp were placed in a jar and fermented at 20°C for 8 days and at 5°C for 8 days, repeating the fermentation for 5 months.

Proceed as in Example 1, except that fermentation conditions for salted shrimp were placed in a jar and fermented at 20°C for 3 days and at 5°C for 3 days, repeating the fermentation for 5 months.

Proceed in the same manner as Example 1, except that fermentation conditions for salted shrimp were placed in a jar, and the fermentation was repeated at 20°C for 7 days and 5°C for 7 days for 5 months.

Proceed as in Example 1, but when mixing the mixture, 6% by weight of onion was added and the remaining amount was adjusted with fermented salted shrimp extract.

Proceed as in Example 1, but when mixing the mixture, 10% by weight of onion was added and the remaining amount was adjusted with fermented salted shrimp extract.

Proceed in the same manner as in Example 1, but when mixing the mixture, 8% by weight of green onion was added and the remaining amount was adjusted with fermented salted shrimp extract.

Proceed as in Example 1, but when mixing the mixture, 12% by weight of green onion was added and the remaining amount was adjusted with fermented salted shrimp extract.

Proceed as in Example 1, but when mixing the mixture, 2% by weight of shiitake mushrooms was added and the remaining amount was adjusted with fermented salted shrimp extract.

Proceed in the same manner as in Example 1, but when mixing the mixture, 4% by weight of shiitake mushrooms was added and the remaining amount was adjusted with fermented salted shrimp extract.

Hereinafter, the preparation of comparative examples for comparison with the examples will be described.

<Comparative Example 1>

The same procedure as in Example 1 was carried out, but the fermentation conditions for the salted shrimp were fermented for 5 months under conditions of maintaining a constant temperature of 5°C.

<Comparative Example 2>

The same procedure as in Example 1 was carried out, but the fermentation conditions for the salted shrimp were fermented for 5 months under conditions of maintaining a constant temperature of 20°C.

Hereinafter, experiments on examples and comparative examples will be described.

<Experimental Example 1> Sensory experiment 1

Seasonings of Examples and Comparative Examples were prepared and compared by performing sensory tests.

Sensory tests were categorized into fishy smell, vegetable smell, other unpleasant odors, and taste, and were evaluated using a 9-point rating method.

Considering age and gender, a total of 40 adult men and women in their teens to 40s, 10 for each age group, were selected, and the results of the experiment are shown in Table 1 and Figure 1 below.

division fishy smell Vegetable fishy smell Other disgusting odors taste Example 1 1.2 0.7 0.7 8.8 Example 2 2.5 1.2 1.1 7.5 Example 3 3.5 1.8 1.4 7.2 Example 4 2.2 1.5 1.7 7.1 Example 5 2.2 1.7 2.1 7.1 Example 6 1.7 1.4 1.1 7.2 Example 7 1.2 2.3 1.8 6.6 Example 8 2.1 1.5 1.4 7.2 Example 9 1.9 2.2 2.1 6.7 Example 10 1.7 1.8 2.2 6.6 Example 11 3.3 2.2 2.3 7.1 Example 12 3.4 2.5 2.3 6.6 Example 13 4.2 1.2 4.5 7.5 Example 14 2.7 2.8 3.5 7.1 Example 15 3.7 2.2 2.8 7.5 Example 16 2.7 3.5 4.2 6.7 Example 17 2.8 4.1 3.7 7.1 Example 18 3 3.7 3.3 6.6 Example 19 2.7 3.5 3.4 6.8 Example 20 2.7 3.7 3.5 7.1 Example 21 2.5 3.4 3.3 7.2 Comparative Example 1 4.7 7.8 7.7 3.3 Comparative example 2 8.8 5.6 7.8 3.5

* Sensory test values (9: very strong odor, very good taste, 0: very little odor, bad taste)

As can be seen from Table 1 and Figure 1, the Examples had less fishy smell, vegetable smell, and other unpleasant odors than the Comparative Examples, and the taste was significantly superior.

Among them, it can be seen that Examples 1, 2, 4, 6, and 8 have relatively less unpleasant odor and have excellent taste compared to other Examples.

<Experimental Example 2> Sensory Experiment 2

After preparing the seasonings of the Examples and Comparative Examples, they were added in the same amount, and soybean paste soup was prepared using the same recipe, and then a sensory test for taste and aroma was performed and compared.

Sensory tests were categorized into fishy smell, vegetable smell, other unpleasant odors, and taste, and were evaluated using a 9-point rating method.

Considering age and gender, a total of 40 adult men and women in their teens to 40s, 10 for each age group, were selected, and the results of the experiment are shown in Table 2 and Figure 2 below.

division fishy smell Vegetable fishy smell Other disgusting odors taste Example 1 1.7 1.1 1.5 8.7 Example 2 2.7 1.5 1.6 7.4 Example 3 3.4 2.1 1.6 7.1 Example 4 2.8 2.5 2.2 7.1 Example 5 2.7 2.5 2.7 7 Example 6 2.1 2.5 2.4 7.2 Example 7 2.5 2.7 2.5 6.7 Example 8 2.7 2.2 2.5 7.1 Example 9 2.5 2.9 2.9 6.5 Example 10 2.5 2.4 2.7 6.3 Example 11 3.5 2.7 3 7 Example 12 3.9 3.2 3 6.8 Example 13 4.5 2.2 4.9 7.2 Example 14 3.5 3.2 4.1 7 Example 15 4.2 3 3.5 7.2 Example 16 3.5 4.1 4.5 7 Example 17 3.5 4.4 4.2 7.1 Example 18 3.7 4.1 3.9 6.7 Example 19 3.5 3.9 4 6.9 Example 20 3.5 4.2 4.2 7 Example 21 3.7 3.9 3.8 7.2 Comparative Example 1 5.7 7.2 7.5 3.7 Comparative example 2 8.8 6.5 7.2 3.8

* Sensory test values (9: very strong odor, very good taste, 0: very little odor, bad taste)

As can be seen from Table 2 and Figure 2, the soybean paste soup using the seasonings of the examples had less fishy smell, vegetable smell and other unpleasant odors than the soybean paste soup using the seasonings of the comparative examples, and the taste was significantly superior.

Claims (5)

A salted shrimp fermentation step of preparing salted shrimp, putting it into a fermentation vessel, and fermenting it alternately at regular intervals at low temperature and high temperature higher than the low temperature for 3 to 8 months;
A pulverization and filtration step of pulverizing the fermented salted shrimp and then filtering the pulverized salted shrimp to separate solids to obtain only liquid salted shrimp;
A precipitation separation step of placing the liquid salted shrimp in a container and maintaining it for 44 to 52 hours to allow solids to precipitate, and then obtaining only the supernatant to prepare a liquid fermented salted shrimp extract;
A mixing step of preparing vegetables, pulverizing them, and mixing them with the fermented shrimp extract to prepare a mixture;
A mixture fermentation step of fermenting the mixture at a temperature of -1 to 5°C for 15 to 30 days and then separating the solids to prepare a liquid vegetable fermentation seasoning.
Method for manufacturing fermented vegetable seasoning using fermented shrimp extract.
According to clause 1,
A post-processing step of concentrating the vegetable fermentation seasoning to produce a concentrate, or processing the fermented vegetable seasoning into powder to produce a powder,
Method for manufacturing fermented vegetable seasoning using fermented shrimp extract.
According to clause 1,
In the mixing step, vegetables such as onions, green onions, shiitake mushrooms, Cheongyang peppers, and garlic are prepared and mixed with fermented shrimp extract,
Characterized by mixing 7 to 9% by weight of onion, 9 to 11% by weight of green onion, 2.5 to 3.5% by weight of shiitake mushrooms, 0.8 to 1.2% by weight of Cheongyang pepper, 2.5 to 3.5% by weight of garlic, and the remaining amount of fermented shrimp extract.
Method for manufacturing fermented vegetable seasoning using fermented shrimp extract.
According to clause 1,
The salted shrimp fermentation step is characterized in that it is fermented for 3 to 8 months at a temperature of 0 to 10 ℃ and 18 to 28 ℃ alternately at intervals of 3 to 7 days.
Method for manufacturing fermented vegetable seasoning using fermented shrimp extract.
In vegetable fermentation seasoning,
Characterized in that it is manufactured by the manufacturing method of any one of claims 1 to 4,
Fermented vegetable seasoning using fermented shrimp extract.