KR102517116B1 - Method for manufacturing dried shrimp with microwave vacuum drying - Google Patents
Method for manufacturing dried shrimp with microwave vacuum drying Download PDFInfo
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- KR102517116B1 KR102517116B1 KR1020200098573A KR20200098573A KR102517116B1 KR 102517116 B1 KR102517116 B1 KR 102517116B1 KR 1020200098573 A KR1020200098573 A KR 1020200098573A KR 20200098573 A KR20200098573 A KR 20200098573A KR 102517116 B1 KR102517116 B1 KR 102517116B1
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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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/54—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution using irradiation or electrical treatment, e.g. ultrasonic waves
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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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
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- A—HUMAN NECESSITIES
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
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Abstract
본 발명은 새우젓의 고유한 특성을 유지하고 또 변질없이 장기간 보관할 수 있는 마이크로웨이브 저온진공건조를 이용한 마른 새우젓 제조방법의 제공을 목적으로 하는 것이며, 새우젓 제조단계, 새우젓 냄새발생 방지단계, 마이크로웨이브 저온진공건조에 의한 새우젓 건조단계 및 건조된 마른 새우젓에 가향하는 가향단계를 포함하는 것으로 이루어진다.
본 발명은 마이크로웨이브에 의해 저온에서 수분을 선택적으로 제거하는 것에 의해 육질의 변질없이 맛과 향, 영양의 보존성이 우수하여 새우젓 고유의 효과를 나타내며또 제조 및 건조과정에서 살균 및 비린내가 제거되어 보존성이 우수하고, 포장 등이 편리하며 보관성도 양호한 특징이 있으므로 소비자의 호응도를 높여 상업적으로 유리한 장점이 있다.An object of the present invention is to provide a method for manufacturing dried shrimp sauce using microwave low-temperature vacuum drying that can maintain the unique characteristics of salted shrimp and can be stored for a long period of time without deterioration. It consists of including a drying step of salted shrimp by vacuum drying and a flavoring step of flavoring dried salted shrimp.
In the present invention, by selectively removing moisture at a low temperature by microwave, the preservation of taste, aroma, and nutrition is excellent without deterioration of meat quality, showing the unique effect of salted shrimp, and sterilization and fishy smell are removed during the manufacturing and drying process to preserve preservation It has excellent properties, convenient packaging, and good storability, so it has commercial advantages by increasing consumer acceptance.
Description
본 발명은 마이크로웨이브 저온진공건조를 이용한 마른 새우젓 제조방법에 관한 것이며, 구체적으로는 마이크로웨이브 저온진공건조에 의해 수분만을 선택적으로 건조시켜 건조효율을 향상시킨 마른 새우젓 제조방법에 관한 것이다.The present invention relates to a method for producing salted shrimp using microwave low-temperature vacuum drying, and specifically, to a method for producing salted shrimp with improved drying efficiency by selectively drying only moisture by microwave low-temperature vacuum drying.
젓갈은 어패류의 육, 내장 및 생식소 등에 식염을 가하여 부패를 억제하면서 체내에 존재하는 단백질 분해효소와 숙성 중 관여하는 미생물에 의해 독특한 풍미를 갖는 발효식품이다.Jeotgal is a fermented food that has a unique flavor due to proteolytic enzymes present in the body and microorganisms involved during maturation while inhibiting decay by adding salt to the meat, intestines, and gonads of fish and shellfish.
새우젓 역시 전통적인 발효식품으로 오랫동안 우리 국민이 김치, 각종 요리에 첨가하여 즐겨 소비하는 식품이며, 살아있는 새우 또는 어획 즉시 선상에서 보통 30 ~ 40% 정도의 소금을 혼합하여 염장한 새우를 13 ~ 20℃ 정도 되는 저장고에 4 ~ 5개월 정도 숙성시켜 제조하고 있다.Salted shrimp is also a traditional fermented food that Koreans have been adding to kimchi and various dishes for a long time. It is produced by aging for about 4 to 5 months in a storage room.
새우젓 등 젓갈류는 고염의 소금을 사용하여 제조하므로 당뇨병 등 성인병의 원인이되는 고염의 젓갈제품을 기피하는 경향이 있어 젓갈의 염도를 낮추는 노력을 하고 있으나, 새우젓은 새우의 부패속도가 매우 빠르기 때문에 저염의 새우젓을 제조할 수 없는 특성이 있으므로 고염으로 제조되는 새우젓의 효용성을 높이기 위하여 저염의 액젓, 조미 새우젓, 새우젓 분말 등의 다양한 가공기술의 개발이 진행되고 있다.Salted shrimp and other salted seafood are manufactured using high-salt salt, so there is a tendency to avoid high-salt salted seafood products that cause adult diseases such as diabetes. Since there is a characteristic that low-salt salted shrimp cannot be produced, various processing technologies such as low-salt fish sauce, seasoned salted shrimp, and salted shrimp powder are being developed in order to increase the effectiveness of salted shrimp produced with high salt.
새우젓의 가공기술과 관련한 선행기술로 예를 들면, 특허문헌 1에 새우젓을 유기산에 침지한 후 건조 및 분쇄하는 단계; 분쇄된 새우젓을 우유에 침지한 다음 건조하여 새우젓 전처리분말을 제조하는 단계; 새우로부터 껍질과 꼬리를 분리하는 단계; 분리된 새우껍질과 꼬리를 알칼리용액, 염산용액 및 과망간산칼륨용액에 처리하여 키틴을 얻는 단계; 키틴을 알칼리용액에 넣고 끓여서 키토산으로 전환시킨 후 물로 세척하는 단계 및 새우젓 전처리분말:키토산 올리고당을 혼합하여 새우젓 분말을 제조하는 방법을 개시하고 있으며, 특허문헌 2에는 (a). 새우젓을 압착하여 새우젓즙과 압착된 새우젓 건지를 분리하고, 분리된 새우젓 건지에 물을 첨가한 다음 압착하여 얻은 새우젓즙과 혼합하는 단계; (b). (a)단계에서 얻어진 새우젓 건지를 용기 바닥에 깔고, 상기 (a)단계에서 얻어진 새우젓즙을 담아 혼합하고, 그 위에 분리막을 얹고, 상기 분리막 위에 건조된 소금을 가하는 단계; (c). 밀봉하여 1 내지 15일 동안 1 내지 10℃에서 냉장 보관하는 단계; 및 (d). 상기 분리막으로부터 젖은 소금을 분리하여 젖은 상태의 새우젓 소금을 얻는 단계를 포함하는 새우젓 소금의 제조방법을 개시하고 있다.As a prior art related to processing technology of salted shrimp, for example, in Patent Document 1, immersing salted shrimp in an organic acid, followed by drying and grinding; Preparing salted shrimp pre-treated powder by immersing the pulverized salted shrimp in milk and then drying; Separating the shell and tail from the shrimp; Obtaining chitin by treating the separated shrimp shells and tails with alkali solution, hydrochloric acid solution and potassium permanganate solution; A step of boiling chitin in an alkaline solution, converting it to chitosan, and then washing with water, and a method of preparing salted shrimp powder by mixing salted shrimp pre-treated powder: chitosan oligosaccharide, Patent Document 2 (a). Pressing the salted shrimp to separate the salted shrimp from the compressed salted shrimp, adding water to the separated salted shrimp, and then mixing with the salted shrimp obtained by pressing; (b). Spreading the salted shrimp paste obtained in step (a) on the bottom of the container, mixing the salted shrimp juice obtained in step (a), placing a separator thereon, and adding dried salt on the separator; (c). Sealing and refrigerating at 1 to 10 ° C for 1 to 15 days; and (d). Disclosed is a method for producing salted shrimp including the step of separating wet salt from the separator to obtain salted shrimp in a wet state.
또 특허문헌 3에 정선의 과정을 걸친 새우를 조미액에 1시간 내지 60시간 침지하는 제 1단계; 상기 조미된 새우에 고춧가루, 설탕, 마늘, 및 물엿을 첨가고 저온 숙성하여 새우젓을 제조하는 제 2단계; 상기 제조된 새우젓을 동결 건조하여 분말화하는 제 3단계에 의해 수득되는 새우젓 건조분말 또는 새우젓 분말에 물 및 에탄올 혼합용매로 초음파 추출법을 수행하여 추출한 후에, 감압여과를 통하여 수득한 추출물을 유효성분으로 함유하는 고지혈증 또는 동맥경화증의 예방 및 개선용 건강기능식품을 개시하고 있다. In addition, the first step of immersing the shrimp through the process of selection in Patent Document 3 in the seasoning liquid for 1 hour to 60 hours; A second step of preparing salted shrimp by adding red pepper powder, sugar, garlic, and starch syrup to the seasoned shrimp and aging at a low temperature; The dry salted shrimp powder or salted shrimp powder obtained in the third step of lyophilizing and powdering the prepared salted shrimp is extracted by ultrasonic extraction with a mixed solvent of water and ethanol, and then the extract obtained through filtration under reduced pressure is used as an active ingredient. Disclosed is a health functional food for preventing and improving hyperlipidemia or arteriosclerosis.
본 출원의 빌명자는 새우젓을 마이크로웨이브 진공건조를 이용한 건조하는 것에 의해 새우젓의 고유의 특성을 유지하면서 장기간 변질 없이 보존할 수 잇는 것을 확인하고 본 발명을 완성하였다. The inventor of the present application completed the present invention by confirming that salted shrimp can be preserved without deterioration for a long period of time while maintaining the unique characteristics of salted shrimp by drying using microwave vacuum drying.
본 발명에서 해결하고자 하는 과제는 마이크로웨이브 저온진공건조에 의해 건조효율을 향상시킨 마른 새우젓 제조방법의 제공에 관한 것이며, 보다 구체적으로는 마이크로웨이브 저온진공건조에 의해 수분만을 선택적으로 건조시켜 건조효율을 향상시키면서 새우젓의 고유한 특성을 유지하고 또 변질없이 장기간 보관할 수 있는 마이크로웨이브 저온진공건조에 의한 마른 새우젓 제조방법의 제공을 목적으로 하는 것이다.The problem to be solved by the present invention relates to the provision of a dried salted shrimp manufacturing method with improved drying efficiency by microwave low-temperature vacuum drying, and more specifically, by selectively drying only moisture by microwave low-temperature vacuum drying to improve drying efficiency. It is an object of the present invention to provide a method for manufacturing dried salted shrimp by microwave low-temperature vacuum drying that can maintain the unique characteristics of salted shrimp while improving and can be stored for a long time without deterioration.
본 발명에서 해결하고자 하는 과제의 해결수단으로 마이크로웨이브 저온진공건조를 이용한 마른 새우젓 제조방법은 새우젓 제조단계, 새우젓 냄새발생 방지단계, 마이크로웨이브 저온진공건조에 의한 새우젓 건조단계 및 건조된 마른 새우젓에 가향하는 가향단계를 포함하는 것으로 이루어진다.As a means of solving the problem to be solved in the present invention, the method for manufacturing dried salted shrimp using microwave low-temperature vacuum drying includes a salted shrimp manufacturing step, a step to prevent odor generation of salted shrimp, a step of drying salted shrimp by microwave low-temperature vacuum drying, and flavoring to dried dried shrimp It consists of including a flavoring step to.
본 발명에 따른 마이크로웨이브 저온진공건조를 이용한 마른 새우젓 제조방법의 일 실시형태는 a). 원료새우에 식염을 첨가하여 염장한 새우를 일정온도에서 일정기간 숙성시켜 새우젓을 제조하는 제 1단계, b) 제조된 새우젓을 마이크로웨이브 저온진공건조에 의해 건조하는 제 3단계 및 c). 건조된 새우에 가향하여 마른 새우젓을 제조하는 단계를 포함하는 것으로 이루어진다.One embodiment of the dried salted shrimp manufacturing method using microwave low-temperature vacuum drying according to the present invention is a). The first step of preparing salted shrimp by adding salt to the raw material shrimp and aging the salted shrimp at a certain temperature for a certain period of time, b) the third step of drying the prepared salted shrimp by microwave low-temperature vacuum drying, and c). It consists in including the step of preparing dried shrimp paste by flavoring dried shrimp.
본 발명에 따른 마이크로웨이브 저온진공건조를 이용한 마른 새우젓 제조방법의 또 다른 실시형태는 a). 원료새우 100중량부에 대하여 식염을 30 ~ 35중량부로 첨가하여 염장한 새우를 13 ~ 20℃ 조건에서 4 ~ 5개월 정도 숙성시켜 새우젓을 제조하는 제 1단계, b) 제조된 새우젓을 35 ~ 40℃ 조건에서 마이크로웨이브 저온진공건조에 의해 건조하는 제 2단계 및 c). 건조된 새우에 가향하여 마른 새우젓을 제조하는 제 3단계를 포함하는 것으로 이루어진다.Another embodiment of the dried salted shrimp manufacturing method using microwave low-temperature vacuum drying according to the present invention is a). 1st step of preparing salted shrimp by adding 30 to 35 parts by weight of salt to 100 parts by weight of raw shrimp and aging salted shrimp at 13 to 20 ℃ for 4 to 5 months, b) 35 to 40 parts by weight of salted shrimp A second step of drying by microwave low-temperature vacuum drying at ℃ conditions and c). It consists of a third step of preparing dried shrimp by flavoring dried shrimp.
본 발명에 따른 마이크로웨이브 저온진공건조를 이용한 마른 새우젓 제조방법의 또 다른 실시형태는 a). 원료 새우 100중량부에 대하여 식염을 30 ~ 35중량부로 첨가하여 염장한 새우를 13 ~ 20℃ 조건에서 4 ~ 5개월 정도 숙성시켜 새우젓을 제조하는 제 1단계, b) 제조된 새우젓에 유기산과 연잎 중탕농축액의 혼합액을 새우젓 총중량을 기준으로 2 ~ 3중량% 첨가하여 비린내 제거 및 발생을 방지하는 제 2단계, c). 제 2단계의 새우젓을 35 ~ 40℃ 조건에서 마이크로웨이브 저온진공건조에 의해 건조하는 제 3단계 및 d). 건조된 새우에 가향하여 마른 새우젓을 제조하는 제 3단계를 포함하는 것으로 이루어진다.Another embodiment of the dried salted shrimp manufacturing method using microwave low-temperature vacuum drying according to the present invention is a). The first step of preparing salted shrimp by adding 30 to 35 parts by weight of salt to 100 parts by weight of raw shrimp and aging the salted shrimp at 13 to 20 ° C for 4 to 5 months, b) organic acid and lotus leaf in the prepared salted shrimp The second step of removing and preventing the occurrence of fishy smell by adding 2 to 3% by weight of the mixture of the water bath concentrate based on the total weight of salted shrimp, c). A third step of drying the salted shrimp of the second step by microwave low-temperature vacuum drying at 35 to 40 ° C and d). It consists of a third step of preparing dried shrimp by flavoring dried shrimp.
상기 본 발명의 마이크로웨이브 저온진공건조를 이용하여 제조한 마른 새우젓은 김치를 담글 때는 물론 각종 음식을 조리할 때 조미를 위하여 널리 이용되며, 새우젓 고유의 특성을 그대로 나타낸다.Dried salted shrimp prepared using the microwave low-temperature vacuum drying of the present invention is widely used for seasoning when cooking various foods as well as soaking kimchi, and exhibits the unique characteristics of salted shrimp.
본 발명의 마이크로웨이브 저온진공건조을 이용한 마른 새우젓은 마이크로웨이브에 의해 저온에서 수분을 선택적으로 제거하는 것에 의해 육질의 변질없이 맛과 향, 영양의 보존성이 우수하여 새우젓 고유의 효과를 나타낸다. Dried salted shrimp using the microwave low-temperature vacuum drying of the present invention shows the unique effect of salted shrimp with excellent preservation of taste, aroma and nutrition without deterioration of meat quality by selectively removing moisture at low temperature by microwave.
또 제조 및 건조과정에서 살균 및 비린내가 제거되어 보존성이 우수하고, 포장 등이 편리하며 보관성도 양호한 특징이 있으므로 소비자의 호응도를 높여 상업적으로 유리한 장점이 있다.In addition, since sterilization and fishy smell are removed during the manufacturing and drying process, it has excellent preservability, convenient packaging, and good storability, so it has a commercial advantage by increasing consumer acceptance.
이하에서는 실시를 위하여 구체적인 내용, <실시예> 및 <시험예>를 통하여 본 발명을 보다 상세하게 설명하기로 하며 아래 기재된 사항에 의해 본 발명이 한정되는 것은 아니다.Hereinafter, the present invention will be described in more detail through specific details, <Examples> and <Test Examples> for implementation, and the present invention is not limited by the details described below.
본 발명의 마이크로웨이브 저온진공건조를 이용한 마른 새우젓 제조방법은 a). 원료새우 100중량부에 대하여 식염을 30 ~ 35중량부로 첨가하여 염장한 새우를 13 ~ 20℃ 조건에서 4 ~ 5개월 정도 숙성시켜 새우젓을 제조하는 제 1단계, b) 제조된 새우젓을 35 ~ 40℃ 조건에서 마이크로웨이브 저온진공건조에 의해 건조하는 제 2단계 및 c). 건조된 새우에 가향하여 마른 새우젓을 제조하는 제 3단계를 포함하는 것으로 이루어진다.The method of manufacturing dried salted shrimp using microwave low-temperature vacuum drying of the present invention is a). 1st step of preparing salted shrimp by adding 30 to 35 parts by weight of salt to 100 parts by weight of raw shrimp and aging salted shrimp at 13 to 20 ℃ for 4 to 5 months, b) 35 to 40 parts by weight of salted shrimp A second step of drying by microwave low-temperature vacuum drying at ℃ conditions and c). It consists of a third step of preparing dried shrimp by flavoring dried shrimp.
본 발명에 따른 상기 제 1단계는 새우젓을 제조하는 과정이며, 원료 새우는 살아있는 새우가 가장 바림직하며, 그 외 신선도 높은 새우 내지 냉동 새우도 가능하며 이물질이 제거된 신선하고 정선된 새우를 선택한다. The first step according to the present invention is a process of preparing salted shrimp, and raw shrimp is most preferably live shrimp, and other fresh shrimp or frozen shrimp are also possible, and fresh and selected shrimp from which foreign substances have been removed are selected. .
상기 제 1단계의 새우젓 제조방법은 통상 살염법 즉 원료 새우에 식염을 직접 살포하는 방식으로 담그며, 원료 새우 100중량부에 대하여 식염을 30 ~ 35중량부로 첨가하여 염장한 새우를 13 ~ 20℃ 조건에서 4 ~ 5개월 정도 숙성시키는 것으로 이루어진다.The salted shrimp manufacturing method in the first step is usually immersed in a salting method, that is, by directly spraying salt on raw shrimp, and salted shrimp is salted by adding 30 to 35 parts by weight of salt based on 100 parts by weight of raw shrimp at 13 to 20 ° C. It is made by aging for about 4 to 5 months in
제 2단계는 제1단계에서 제조한 새우젓을 마이크로웨이브 저온진공방식에 의해 건조하는 과정이며, 마이크로웨이브 저온진공방식은 마이크로웨이브에 의해 수분만 선택으로 가열시켜 증발 제거하는 것으로 이루어진다.The second step is a process of drying the salted shrimp prepared in the first step by a microwave low-temperature vacuum method, and the microwave low-temperature vacuum method consists of selectively heating only moisture by a microwave to evaporate and remove it.
상기 제 2단계는 제 1단계에서 제조된 새우젓으로부터 새우의 형태가 잘 유지되면서건조될 수 있도록 다듬고, 손질한 다음 마이크로웨이브 진공건조기를 이용하여 40℃ 이하의 조건에서 3 ~ 4시간 정도 건조시킨다.In the second step, the salted shrimp prepared in the first step is trimmed and trimmed to be dried while maintaining the shape of the shrimp, and then dried for 3 to 4 hours under conditions of 40 ° C or less using a microwave vacuum dryer.
상기 제 2단계에서 사용하는 마이크로웨이브 진공건조기는 널리 시판되고 있으므로 본 발명의 기술분야에 속하는 숙련자이면 쉽게 선택하여 사용할 수가 있으며, 마이크로위에브에 의해 40℃ 이하에서 수분만 선택으로 가열되어 건조되므로 새우의 육질이 변질되는 것을 방지할 수 있으며 또 건조시간도 단축된다.Since the microwave vacuum dryer used in the second step is widely commercially available, those skilled in the art of the present invention can easily select and use it. The quality of the meat can be prevented from deterioration, and the drying time is also shortened.
본 발명에 따른 상기 제 3단계는 건조된 새우젓으로부터 이물질 제거, 비린내 및 이취 등을 제거하고, 풍미를 높이고, 보존성이나 안정성 및 영양성을 강화시키기 위하여 L-카르니틴, 젖산칼슘(Calcium Lactate), L-글루타민(L-Glutamine)을 소량 첨가한다. In the third step according to the present invention, L-carnitine, calcium lactate, L-carnitine, calcium lactate, L-carnitine, calcium lactate, L-carnitine, calcium lactate, etc. Add a small amount of glutamine (L-Glutamine).
그리고 본 발명의 또 다른 마이크로웨이브 저온진공건조를 이용한 마른 새우젓 제조방법은 상기 a). 새우젓을 제조하는 제 1단계에 후속하여, a-1). 제조된 새우젓에 유기산과 연잎 중탕농축액의 혼합물을 새우젓 총중량을 기준으로 2 ~ 3중량% 첨가하여 비린내 제거 및 발생을 방지하는 제 1-1단계를 추가하고, b). 유기산과 연잎 중탕농축액의 혼합물을 첨가한 새우젓을 35 ~ 40℃ 조건에서 마이크로웨이브 저온진공건조에 의해 건조하는 제 2단계 및 c). 건조된 새우에 가향하여 마른 새우젓을 제조하는 제 3단계를 포함하는 것으로 이루어진다. In addition, another method of manufacturing dry salted shrimp using microwave low-temperature vacuum drying of the present invention is a). Following the first step of preparing salted shrimp, a-1). A 1-1 step of removing and preventing the occurrence of fishy smell by adding 2 to 3% by weight of a mixture of organic acid and lotus leaf bath water concentrate based on the total weight of salted shrimp to the salted shrimp, and b). A second step of drying salted shrimp added with a mixture of organic acid and lotus leaf bath water bath concentrate by microwave low-temperature vacuum drying at 35 to 40 ° C and c). It consists of a third step of preparing dried shrimp by flavoring dried shrimp.
상기 본 발명의 또 다른 마이크로웨이브 저온진공건조를 이용한 마른 새우젓 제조방법에서 제 1단계에 후속하여 추가하는 제 1-1단계는 제 1단계의 새우젓 제조과정에서 발생된 비린내, 이취 등을 제거하고 또 비린내 발생을 방지하기 위하여 새우젓에 유기산과 연잎 중탕농축액의 혼합물을 첨가하는 것으로 이루어진다.In another method of manufacturing dried salted shrimp using microwave low-temperature vacuum drying of the present invention, step 1-1 added subsequent to step 1 removes fishy smell, odor, etc. generated during the manufacturing process of salted shrimp in the first step, and In order to prevent the occurrence of fishy smell, it consists of adding a mixture of organic acid and lotus leaf bath water concentrate to salted shrimp.
상기 유기산은 새우젓 제조과정에서 발생된 비린내의 주성분인 트리메틸아민과 반응하여 비린내가 제거되며, 유기산은 비린내 제거에 널리 이용되고 있는 식초가 바람직하다.The organic acid reacts with trimethylamine, which is the main component of the fishy smell generated in the salted shrimp manufacturing process, to remove the fishy smell, and the organic acid is preferably vinegar, which is widely used to remove the fishy smell.
상기 식초 등 유기산은 새우젓에 첨가되어 트리메틸아민과 반응한 후, 후속하는 마이크로웨이브 저온진공건조 단계에서 증발되어 제거되므로 마른 새우젓 제조과정에 식초 등 유기산이 새우젓에 잔류하는 문제점이 발생하지 않는다.Organic acids such as vinegar are added to salted shrimp, react with trimethylamine, and then evaporated and removed in the subsequent microwave low-temperature vacuum drying step, so that organic acids such as vinegar do not remain in salted shrimp during the manufacturing process of dried salted shrimp.
상기 연잎은 차(茶)로 제조하여 널리 음용하고 있으며, 연잎 추출물은 굴비, 고등어, 삼치등의 생선에 염장 및 수세과정에 투입하여 생선의 맛을 향상시키고 비린내를 제거하는데 이용되고 있다.The lotus leaf is made into tea and widely consumed, and the lotus leaf extract is used to improve the taste of fish and remove fishy smell by putting it into salting and washing fish such as gulbi, mackerel, and mackerel.
연잎추출물의 생리활성 효능으로는 연잎 추출물인 아세트산에틸의 항산화 효과, 병원성 식중독 미생물에 대한 항균 효과, 루시페린 성분의 진통, 고지혈증 예방 효과, 체중 증가 억제 효과 등이 있다.The physiological activity of lotus leaf extract includes the antioxidant effect of ethyl acetate, which is a lotus leaf extract, antibacterial effect against pathogenic food poisoning microorganisms, pain relief of luciferin component, hyperlipidemia prevention effect, and weight gain inhibitory effect.
본 발명에 따른 상기 연잎 중탕농축물은 정선된 신선한 연잎 또는 건조된 연잎을 세절하여 물과 함께 중탕한 한 후, 고형물을 제거한 다음은 재차 가열하여 농축한 것이며, 상기한 유기산과 동일한 중량비로 혼합한 혼합액을 새우젓 총 중량을 기준으로 하여 2 ~ 3중량% 첨가한다.The lotus leaf bathing concentrate according to the present invention is a product of cutting selected fresh lotus leaves or dried lotus leaves and bathing them with water, removing solids, and then heating and concentrating again, and mixing with the organic acid at the same weight ratio. Add 2 to 3% by weight of the mixed solution based on the total weight of salted shrimp.
본 발명에서는 상기 연잎 중탕농축물은 새우젓에 첨가되어 후속하는 마이크로웨이브 저온진공건조 단계에서 미세한 분말형태로 마른 새우젓에 균일하게 잔존하여 마른 새우젓으로부터 비린내 발생을 방지하는 작용을 한다.In the present invention, the lotus leaf bath water concentrate is added to the salted shrimp and uniformly remains in the dried shrimp in the form of a fine powder in the subsequent microwave low-temperature vacuum drying step to prevent the occurrence of fishy smell from the dried shrimp.
본 발명의 제조방법에 따라 제조된 마른 새우젓은 김치 담글 때, 각종 음식을 조미할 때 사용하며 또 본 발명의 마른 새우젓을 분말화하고, 조미하여 조미료로 제공될 수도 있다.Dried salted shrimp prepared according to the manufacturing method of the present invention is used when making kimchi and seasoning various foods, and may also be used as a seasoning by powdering and seasoning the dried salted shrimp of the present invention.
<실시예 1> <Example 1>
시중에서 구입한 신선한 새우젓을 염수로 세척하여 이물질 및 불순물 등을 제거하여 정선된 원료 새우를 준비한다.Fresh salted shrimp purchased from the market is washed with salt water to remove foreign substances and impurities to prepare selected raw shrimp.
준비한 배합용기에 원료 새우 100중량부에 대하여 식염 30중량부를 새우의 형체가 훼손되지 않도록 하면서 균일하게 살포한 다음 숙성요기에 담고 밀봉한 후 20℃ 조건에서 5개월간 숙성시켜 새우젓을 제조하였다.In the prepared mixing container, 30 parts by weight of salt was uniformly sprayed without damaging the shape of the shrimp with respect to 100 parts by weight of raw shrimp, and then placed in a maturation container, sealed, and aged at 20 ° C for 5 months to prepare salted shrimp.
상기 제조한 새우젓을 새우 형체가 질 유지되도록 다듬고 손질한 다음 마이크로웨이브 진공건조기에 넣고 진공상태에서 40℃ 조건으로 4시간 동안 건조시켜 마른 새우젓을 제조하였다.The prepared salted shrimp was trimmed and trimmed to maintain the quality of the shrimp, and then put in a microwave vacuum dryer and dried for 4 hours at 40 ° C. in a vacuum to prepare dried salted shrimp.
상기 제조한 마른 새우젓을 가향하여 포장하여 최종 제품인 마른 새우젓을 제조하였다.The dried salted shrimp prepared above was flavored and packaged to prepare dried salted shrimp as a final product.
<실시예 2> <Example 2>
미리 준비한 식초 및 연잎 중탕농축액을 동일중량비로 혼합한 혼합용액을 상기 <실시예 1>에서 제조한 새우젓 총 중량을 기준으로 하여 2중량%로 첨가하는 것을 제조하고는 상기 <실시예 1>과 동일한 방법으로 마른 새우젓을 제조하였다.The same weight ratio as in <Example 1> was prepared by adding 2% by weight of a mixed solution prepared by mixing vinegar and lotus leaf bath concentrate prepared in advance at the same weight ratio based on the total weight of the salted shrimp prepared in <Example 1>. Dried salted shrimp was prepared by the method.
<시험예 1><Test Example 1>
상기 <실시예 1> 및 <실시예 2>에서 제조한 마른 새우젓 및 시판하는 통상의 새우젓(비교예)에 대하여 주부 50명을 대상으로 관능검사를 실시하고 항목에 대하여 5점 척도법으로 측정하고, 그 평균값을 아래 [표 1]에 나타내었다(가점: 1:매우 나쁨, 2: 나쁨, 3:보통, 4:좋음, 5:매우 좋음).For the dried salted shrimp prepared in <Example 1> and <Example 2> and commercially available salted shrimp (comparative example), a sensory test was performed on 50 housewives, and the items were measured using a 5-point scale method, The average values are shown in [Table 1] below (added points: 1: very bad, 2: bad, 3: average, 4: good, 5: very good).
상기 [표 1]에 나타난 비와 같이 본 발명의 제조방법에 의해 제조된 마른 새우젓이 통상 시판하는 새우젓에 비하여 관능검사의 결과가 우수하게 나타난 것을 알 수 있으며, 비린내 등 이취 발생은 <실시예 1>가 <실시예 2>에 비하여 다소 높은 것으로 평가되었다.As shown in [Table 1], it can be seen that the dry salted shrimp prepared by the manufacturing method of the present invention showed superior results of the sensory test compared to commercially available salted shrimp, and the occurrence of off-flavors such as fishy smell <Example 1 > was evaluated as slightly higher than that of <Example 2>.
Claims (4)
b) 제조된 새우젓에 유기산과 연잎 중탕농축액을 5 : 5의 중량비율로 혼합한 혼합물을 새우젓 총중량을 기준으로 2 ~ 3중량% 첨가하여 비린내 제거 및 발생을 방지하는 제 2단계
c) 제조된 새우젓을 35 ~ 40℃ 조건에서 마이크로웨이브에 의해 수분만 선택으로 가열시켜 증발 제거하는 저온진공건조에 의해 건조하는 제 3단계 및
d) 건조된 새우에 L-카르니틴, 젖산칼슘 및 L-글루타민을 첨가하여 마른 새우젓을 가향시키는 제 4단계를 포함하는 것을 특징으로 하는 마이크로웨이브 저온진공건조를 이용한 마른 새우젓의 제조방법.a) The first step of preparing salted shrimp by adding 30 to 35 parts by weight of salt based on 100 parts by weight of live raw shrimp and aging the salted shrimp at 13 to 20 ° C for 4 to 5 months,
b) The second step of removing and preventing the occurrence of fishy smell by adding 2 to 3% by weight of a mixture of organic acid and lotus leaf bath water concentrate in a weight ratio of 5: 5 to the prepared salted shrimp based on the total weight of salted shrimp
c) A third step of drying the prepared salted shrimp by low-temperature vacuum drying in which only water is selectively heated by microwave under the condition of 35 ~ 40 ℃ and evaporated and removed, and
d) A method for producing dried shrimp sauce using microwave low-temperature vacuum drying, characterized in that it comprises a fourth step of flavoring dried shrimp sauce by adding L-carnitine, calcium lactate and L-glutamine to the dried shrimp.
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| KR101848052B1 (en) | 2017-05-16 | 2018-04-11 | 농업회사법인주식회사 성우 | Method for Preparing Salt made of fermented shrimp |
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