KR910006622B1 - Process for extracting from shrimps - Google Patents

Abstract

A shrimp extract is prepd. Thus, pink shrimp and shiba shrimp is cooked at 118-120 deg.C for 0.5-2.0 hrs, coolled, mixed with protease (protin AY10), treated at 50 deg.C, shaked at 60 rpm for 2hrs., heated at 100 deg.C for 10 min. and centrifuged at 8000 rpm to obtain the supertanant (I) and residue. The obtd. residue is freeeze-dryed at 40 deg.C for 20hrs after pre-freezing, dryed at 60 deg.C for 10 hrs. with hot air, or vacuum-dryed at 70 deg.C for 5hrs. The dryed residue is pulverised, mixed with the obtd. (I) and concentrated to obtain the shrimp extract. The method can be used to produce the shrimp extract having a good taste and flavor in high yield.

Description

How to Make Shrimp Extract

The present invention relates to a method for producing shrimp extracts having high yield and excellent flavor by drying the residues remaining after the enzyme reaction during the preparation of shrimp extracts and adding them to the supernatant of the enzyme reaction.

The industrial production of shrimp extract uses hot water extraction, enzymatic reaction, or both methods, but either method produces a residue in the process of filtration, and this residue is a keratinous part of shrimp whose main component is chitin. As shown in Table 1, shrimp's flavor components and other nutrients remain, but most are processed into feed.

Therefore, the conventional shrimp extract manufacturing method does not reuse the residue, the yield is very low, the unique taste and nutrition of the shrimp is lost.

In order to alleviate this drawback, a partial addition of dextrin, starch, etc., may be used to improve the yield of the final product, but it is not expected to increase the yield smoothly and the inherent taste and flavor will be very poor.

In the present invention, in order to improve the above points, the residue is reused as a by-product of the preparation of shrimp extracts, which are mostly processed as feed, to increase the productivity and flavor of the shrimp extracts, such as freeze drying, hot air drying or vacuum drying. After drying by using the method, it was added at the time of producing the shrimp extract, so that no waste was produced and all raw shrimp raw materials were used, and the yield was increased by about 43% compared to the yield by the conventional enzymatic digestion method. Its purpose is to provide shrimp extracts of high quality, with the added flavor and flavor of shrimp being increased by 36.4% aminotenitrogen by 8.1%.

TABLE 1

Hereinafter, the manufacturing method of the present invention will be described in detail.

In the present invention, pink shrimp and shrimp shrimp are placed in a container, and water is cooked in a autoclave at a temperature of 118-120 ° C. for 0.5-2.0 hours.

After cooking, put it in the enzyme reaction tank and add the protein of protein protin AY 10 (protin AY 10) 0.1-1.0% of biomass of raw shrimp and enzymatic reaction at 50-55 ℃ for 0.5-3.0 hours. Proteolysis (aN / TN) of 37.3% was obtained.

After the enzymatic reaction, the mixture was placed in a 100 ° C. hot water for 10 minutes, and the enzyme was inactivated, followed by centrifugation at a rotational speed of 8.000 times per minute to separate the supernatant 83% and the residue 17%.

The residue thus obtained is preliminarily frozen in a freezer at minus 20 ° C. and then lyophilized at 40 ° C. for 20 hours using a freeze dryer, hot air dried at 60 ° C. for 10 hours using a cabinet dryer, or 70 ° C. using a vacuum dryer. Vacuum dry at 5 hours.

Thus, the dried residue was ground finely ground in a mortar and then sieved using a 50 mesh (mesh) standard to recover all the residue. The residue thus recovered is mixed with the enzyme reaction supernatant and concentrated in vacuo to give a brown shrimp extract.

As a result of examining the sensory taste and flavor of the shrimp, the sample prepared as described above was examined in 30 taste agents who are relatively familiar with the taste.

Table 2 Preference through Sensory Testing

As shown in Table 2, the preference for feeling the unique taste and flavor in the shrimp extract product added by freeze drying compared to hot air drying or vacuum drying in the drying method of the residue.

As a result, the residue produced as a by-product in the manufacture of shrimp extract is dried and reused to produce shrimp extract with high yield and excellent flavor, making excellent shrimp used for snacks, soup bases, seasonings and other food additives. Can provide an extract.

The following describes the method through an embodiment.

Example 1

Place 300 grams of shrimp and 150 grams of Shrimp shrimp in a container, add 225 grams of water, cook for 1 hour at 118 ℃ -120 ℃ in an autoclave, cool to 50 ℃ at room temperature and place in an enzyme reaction tank. Add 2.25 grams of protin AY 10, a commercial protease. Enzymatic reaction was carried out at a reaction temperature of 50 ° C. for 2 hours in an incubator having a rotational speed of 60 times per minute.

After the enzyme reaction was completed, the mixture was placed in a 100 ° C. hot water for 10 minutes to inactivate the enzyme, and then centrifuged at 8,000 revolutions per minute to obtain 560 g of supernatant and 95 g of residue. 95 grams of the residue was put in a freezer, pre-frozen at a temperature of minus 20 ° C., then placed in a freeze dryer, pre-frozen at 40 ° C. for 20 hours, then placed in a lyophilizer, lyophilized at 40 ° C. for 20 hours, and then crushed by a grinder. The resultant was sieved using a 50 mesh standard to obtain 36 grams of fine powdery residue. 36 grams of this powdered shrimp residue was mixed with 560 grams of the enzyme reaction supernatant and concentrated in vacuo to obtain 200 grams of shrimp extract (50% water content) with excellent flavor. Compared to 140 grams of shrimp extract (50% moisture content), which was made by vacuum concentration of only 560 grams of the enzyme reaction supernatant as a standard sample, the product yield increased by 42.8%.

Example 2

Place 300 grams of shrimp and 150 grams of Shrimp shrimp in a container, add 225 grams of water, cook for 1 hour at 118 ℃ -120 ℃ in an autoclave, cool to 50 ℃ at room temperature and place in an enzyme reaction tank. Add 2.25 grams of protin AY 10, a commercial protease. Enzymatic reaction was carried out at a reaction temperature of 50 ° C. for 2 hours in an incubator having a rotational speed of 60 times per minute.

After the enzyme reaction was completed, the mixture was placed in a 100 ° C. hot water for 10 minutes to inactivate the enzyme, and then centrifuged at 8,000 revolutions per minute to obtain 560 g of supernatant and 95 g of residue.

95 grams of the residue was put in a cabinet drier and hot-air dried at 60 ° C. for 10 hours, and then pulverized with a pulverizer and sieved with a 50 mesh standard to obtain 36 grams of fine powdery residue.

36 grams of this powdered shrimp residue was mixed with 560 grams of the enzyme reaction supernatant to obtain 200 grams of shrimp extract (50% water content) with excellent flavor. As a standard sample, the product yield increased by 42.8% compared with 140 grams of shrimp extract (50% moisture content) made by vacuum concentration of only 560 grams of the enzyme reaction supernatant.

Example 3

Place 300 grams of shrimp and 150 grams of Shrimp shrimp in a container, add 225 grams of water, cook for 1 hour at 118 ℃ -120 ℃ in an autoclave, cool to 50 ℃ at room temperature and place in an enzyme reaction tank. Add 2.25 grams of protin AY 10, a commercial protease. Enzymatic reaction was carried out at a reaction temperature of 50 ° C. for 2 hours in an incubator having a rotational speed of 60 times per minute.

After the enzyme reaction was completed, the mixture was placed in a 100 ° C. hot water for 10 minutes to inactivate the enzyme, and then centrifuged at 8,000 revolutions per minute to obtain 560 g of supernatant and 95 g of residue. 95 grams of this residue was put in a vacuum dryer, vacuum dried at 70 DEG C for 5 hours, and then pulverized with a pulverizer and sieved with a 50 mesh standard to obtain 36 grams of fine powdery residue. 36 grams of this powdered shrimp residue was mixed with 560 grams of the enzyme reaction supernatant to obtain 200 grams of shrimp extract (50% water content) with excellent flavor. As a standard sample, the product yield increased by 42.8% compared to 140 grams of shrimp extract (50% moisture content) made by vacuum concentration of only 560 grams of the enzyme reaction supernatant.

Example 4

300 grams of shrimp and 150 grams of Shrimp shrimp are placed in a container, 225 grams of water is added to the enzyme reactor, and 2.25 grams of protein AY 10, a commercial protease.

Enzymatic reaction was carried out at a reaction temperature of 50 ° C. for 2 hours in an incubator having a rotational speed of 60 times per minute. After the enzyme reaction was completed, the mixture was placed in a 100 ° C. hot water for 10 minutes to inactivate the enzyme, and then centrifuged at 8,000 revolutions per minute to obtain 560 g of supernatant and 95 g of residue. 95 grams of this residue was placed in a freezer, pre-frozen at a temperature of minus 20 ° C., then placed in a freeze dryer, and freeze-dried at 40 ° C. for 20 hours.

This was pulverized with a grinder and sieved to a 50 mesh standard to obtain 36 grams of fine powdery residue. 36 grams of this powdered shrimp residue was mixed with 560 grams of the enzyme reaction supernatant to obtain 200 grams of shrimp extract (50% water content) with excellent flavor. As a standard sample, the product yield increased by 42.8% compared with 140 grams of shrimp extract (50% moisture content) made by vacuum concentration of only 560 grams of the enzyme reaction supernatant.

Claims (1)

In a known shrimp extract manufacturing method in which raw shrimp are reacted with proteolytic enzymes and then centrifuged to separate the enzyme reaction supernatant from residues, the residues are pre-frozen and then lyophilized at 40 ° C. for 20 hours or at 60 ° C. for 10 hours. Shrimp extract, characterized in that the hot air drying or vacuum dried at 70 ℃ for 5 hours and then crushed and mixed with the enzyme reaction supernatant.