KR101695303B1 - Spicy cream sauce using fermented shrimp and oyster, and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a spicy cream sauce prepared using aged oyster and shrimp and a method for preparing the same. More specifically, in the present invention, aged oyster and shrimp are added and pepper oil is used to improve quality and sensory characteristics A method for producing this remarkably improved cream sauce has been established and the spicy cream sauce thus prepared has improved sensory characteristics of the sauce and at the same time can be taken together with health functional active ingredients of aged oysters and shrimps, As a high quality food, it can be useful for various foods including noodles.

Description

[0001] Spicy cream sauce using fermented shrimp and oyster, and manufacturing method [

The present invention relates to a spicy creamy sauce prepared using aged oyster and shrimp, and a process for producing the same.

Recently, there have been many changes in the food culture due to rapid social changes and globalization trends. In addition to the local foods, foods from foreign countries are becoming more common. Especially, sauces which are widely used in such Western foods are not only enjoyable but also have a wide range of applications, and the demand for housewives and young people who are lacking in cooking skills can be easily and easily used, The demand for sauces, which are enjoyed by young people enjoying westernized meals such as sauces, is increasing.

Of these, cream sauce is a popular source of spaghetti and pasta. Conventional cream sauce was made by boiling or boiling sweet vegetables such as sweet potatoes, pumpkin and other common sauce that made use of cream's unique fragrance, and crushed them into cream to add flavor. But adding these vegetables was not enough for taste and aroma. In addition, cream and butter are used as the main ingredients, so even the greasy and tasted flavor is felt, and there is a part that does not suit well for the taste of the Korean people who prefer a clean and clean taste. Therefore, it is necessary to develop a cream sauce that is not only excellent in nutrition but also has improved flavor and improved palatability.

On the other hand, oysters are produced in large quantities in the southern coast of Korea and are an important aquaculture resource that accounts for more than 60% of the total production of domestic shellfish. Oysters have a nutritional value similar to that of milk, so they are called sea milk and have 84% moisture. The oysters are characterized by texture unique to the mouth, soft texture of the protein, easy digestion and decomposition. From November to February, the oysters can stimulate the winter oysters with seasonal oysters. Oysters are rich in hematopoietic components such as calcium and iron. They are good for children's development and weak constitution. It is a low-calorie food that prevents obesity. It has a function to prevent heart disease, hypertension, constipation and diabetes by a lot of glycogen, taurine and vitamins. Nutrition and health functional food is one of the superior. However, despite the superior nutrition and health functionalities of oysters, the younger generation is likely to continue to suffer from sluggish consumption, unlike older generations.

On the other hand, shrimp are collectively referred to as arthropods belonging to the subtropical shrimp subspecies. The major components are different depending on the species, but the main component is protein and the exoskeleton is composed of chitin. The shrimp is characterized by the distinctive part of the shell, which contains smooth muscles and contains chitin and chitosan as physiologically active ingredients. In particular, chitin is a type of mucopolysaccharide present in shells of crustaceans such as shrimp and crabs, and chitosan is a substance obtained by deacetylation of chitin to facilitate absorption into the human body. Chitosan activates aging cells to inhibit aging and enhance immunity. In addition, by adsorbing and excreting harmful cholesterol in the body, it is possible to prevent circulatory diseases, and further, there is an effect of reducing weight. In addition, the chitosan component inhibits the proliferation of cancer cells by inhibiting the growth of cancer cells, causing the increase in blood pressure, chloride ions are adsorbed to the outside of the body by inhibiting the rise in blood pressure and intestinal effective bacteria to multiply, , Heavy metals in the body, and pollutant emissions. Therefore, through the study on the development of shrimp processing products, functional foods with beneficial physiological activity together with the flavor of shrimp will be developed.

It is an object of the present invention to provide a spicy creamy sauce which has a soft flavor and an improved sensation of a cream sauce by using aged oyster and shrimp, and a method for producing the same.

In order to achieve the above object, one aspect of the present invention is

1) mixing oysters and shrimps with seasoning containing pepper oil and aging at 0 to 10 ° C for 1 to 10 hours;

2) roasting oyster and shrimp aged in step 1) at 80 to 100 ° C for 1 to 2 minutes; And

3) adding a cream sauce base to roasted oysters and shrimps in step 2) and heating for 1 to 10 minutes.

According to another aspect of the present invention, there is provided a spicy cream sauce made of aged oyster and shrimp, which is prepared by the method.

The spicy cream sauce according to the present invention can provide improved color, taste and flavor to the consumer, and can provide various health improvement effects of oysters and shrimp by including aged oyster and shrimp, And can be used as a source of high utilization which can expect the effect of increasing the quality value of the product so as to induce the selection of the consumers in recent years.

First, terms used in the specification of the present invention will be described.

The term "aging" as used herein refers to a process in which a portion of a preparation process or a preparation process thereof is insufficient in flavor or texture to leave a certain condition under a certain condition so as to have a property suitable for a target food . It is also possible to include a certain period of time from the various stages of the processing until the state suitable for the next processing is left in the aging. During the fermentation process, seasonings and spices are added, which can be desirable foods due to the absorption and harmonization of these components, the action of microorganisms or enzymes, or the formation of flavor components due to the interaction between components or the change of the texture of foods.

Hereinafter, the present invention will be described in detail.

1. Preparation of spicy cream sauce using aged oyster and shrimp

One aspect of the present invention provides a method for producing a spicy cream sauce using aged oyster and shrimp comprising aging oysters and shrimp.

Specifically, the production method of the present invention comprises:

1) mixing oysters and shrimps with seasoning containing pepper oil and aging at 0 to 10 ° C for 1 to 10 hours;

2) roasting oyster and shrimp aged in step 1) at 80 to 100 ° C for 1 to 2 minutes; And

3) adding the cream sauce base to roasted oysters and shrimps in step 2) and heating for 1 to 10 minutes.

In the production method of the present invention, the oysters may be used after cleansing the shells, washing them cleanly with running water, and removing water.

In addition, the shrimp can be used by removing the skin and viscera and putting a sheath on the back side. However, it may be preferable to use the shrimp without removing the bone or head of the shrimp. The cholesterol contained in the shrimp mainly has HDL cholesterol which is beneficial to the human body and contains a lot of taurine. In all the parts from the head to the tail due to the characteristics of the shrimp, it contains a lot of nutrients necessary for the human body. Therefore, when you eat the shrimp from head to foot and tails by eating all the nutritional value of the shrimp, you can get the taste and aroma of the original shrimp.

In the method for producing a spicy cream sauce of the present invention, it is preferable to use pepper oil in order to complement the taste of the conventional cream sauce and improve the visual effect. The content of the red pepper oil used in the step 1) is preferably 2.5 to 35 parts by weight, more preferably 5 to 25 parts by weight, based on 100 parts by weight of the total of oyster and shrimp, but is not limited thereto. It is possible to adjust the content so as to give a spicy taste enough to remove or reduce the taste of the meat.

The sauce containing the pepper oil in the step 1) may further include one or more selected from the group consisting of soy sauce, salt, basil leaf, chopped garlic, chopped onion and anchovy sauce, Seasonings or spices may be further used. Preferably, the sauce comprises 5 to 25 parts by weight of soy sauce, 0.5 to 5 parts by weight of salt, 0.5 to 5 parts by weight of chopped garlic, 0.5 to 5 parts by weight of chopped onion, 0.5 to 25 parts by weight of anchovy sauce, and 1 to 3 pieces of flesh and basil leaves. However, the present invention is not limited thereto.

In the manufacturing method of the present invention, the oyster and shrimp are mixed with the seasoning containing the pepper oil and sealed for 1 to 10 hours, preferably 4 to 8 hours, more preferably 4 to 8 hours, It can be aged in a refrigerated state for 6 hours. By mature oysters and shrimp, the fishy inside of oysters and shrimp can be removed and the soft flavor peculiar to seafood can be improved.

The oyster and shrimp aged as described above may be mixed with any one or more selected from the group consisting of roasted garlic slices, roasted onion slices, and roasted mushrooms to be roasted together. Specifically, it is appropriate to pour olive oil into the pan and heat it, fry the garlic slices to brown, and fry the onion slices to brown so that the spicy taste of the garlic and onions and moisture can be removed. Then, mushrooms such as mushroom and / or mushroom are roasted, and aged oysters and shrimp are added and roasted in a strong fire for about 1 to 2 minutes.

After the step of roasting the material, white wine is added and the flame is raised on the pan to completely evaporate the alcohol (fulvic acid) to remove the odor and improve the flavor.

In the step 3) of the manufacturing method of the present invention, the cream sauce base may be added to roasted oysters and shrimp and heated for 1 to 10 minutes, preferably 1 to 5 minutes

The cream sauce base may include fresh cream and bechamel sauce. The fresh cream is preferably 100 to 200 parts by weight, more preferably 150 parts by weight, based on 100 parts by weight of the total of oyster and shrimp, but is not limited thereto. The beesamel sauce is preferably 30 to 40 parts by weight, more preferably 35 parts by weight, based on 100 parts by weight of the total of oyster and shrimp, but is not limited thereto. Beechamel sauce is a white sauce made from milk, in English it is a cream sauce and is one of the main sources of French cuisine. The method of preparation may be, but not limited to, mixing the heated milk and heating the flour and butter to add to the mixture.

In the production method of the present invention, the step (3) may further include adding 0.05 to 2.5 parts by weight of white pepper powder to 100 parts by weight of the total of oyster and shrimp, and heating for 1 to 5 minutes .

The spicy cream sauce prepared according to the method of the present invention is a source that can be used in any one selected from the group consisting of pasta, spaghetti, pizza, chicken, hamburger, barbecue, rice cake, noodles, fried rice, buns and salad.

In a specific embodiment of the present invention, aged oysters and shrimps were used to produce a spicy cream sauce. The cream sauce of the present invention was found to have superior sensory properties as well as nutritive components, taste, color, flavor, irritation and general preference as compared with the conventional cream sauce. Specifically, oysters and shrimps are mixed with seasoning sauce containing chili oil, and then aged in a refrigerator. The aged oyster and shrimp are roasted with garlic, onion and mushroom, then roasted with white wine, Was added and heated to prepare a spicy cream sauce.

According to the manufacturing method of the present invention, the oysters of the seafood can be removed and the flavor can be improved by aging the oysters and shrimp before adding them to the sauce (see Table 3), and by adding the pepper oil to the cream sauce, The sensory characteristics of the sauce were improved by reducing the sensory taste. In particular, when the sum of oyster and shrimp is 100 parts by weight, it is confirmed that when the mixture contains 2.5 to 35 parts by weight, preferably 5 to 25 parts by weight of pepper oil, the most excellent sensory properties are obtained (see Table 2).

Thus, the method for producing a spicy cream sauce according to the present invention is intended for the production of a cream sauce having remarkably improved taste, color, flavor, irritation and general preference, thereby improving the sensory characteristics and nourishing the aged oyster and shrimp Can be usefully used for producing a cream sauce having a spicy taste which can be taken together with the ingredients.

2. Spicy cream sauce with aged oyster and shrimp

Another aspect of the present invention provides a spicy cream sauce made of aged oyster and shrimp prepared by the method.

The method for producing the spicy cream sauce of the present invention is the same as that described in the above item 1 ' Method for producing spicy cream sauce using aged oyster and shrimp '. Therefore, detailed description will be omitted for the purpose of describing the above item 1. ' Method for manufacturing a spicy cream sauce using aged oyster and shrimp ', and a detailed description thereof will be omitted and only the composition specific to spicy cream sauce using aged oyster and shrimp This will be described below.

The spicy cream sauce of the present invention may be applied to any food selected from the group consisting of any food in which the sauce can be used, such as pasta, spaghetti, pizza, chicken, hamburger, barbeque, rice cakes, noodles, fries, Can be used.

In a specific embodiment of the present invention, the oysters and shrimp were aged in a seasoned sauce containing pepper oil, then aged oysters and shrimp were added to produce a spicy cream sauce. In addition, the taste, color, flavor and overall preference of the cream sauce were significantly improved compared with the conventional cream sauce, and the optimal preparation conditions without the irritation were established even though the red pepper oil was used.

Thus, the spicy cream sauce of the present invention can be usefully utilized in a variety of foods including noodles as a high-quality source having superior sensory properties and nutritional properties than conventional cream sauces.

Hereinafter, the present invention will be described in detail with reference to examples.

It is to be understood, however, that the following examples are intended to assist the understanding of the present invention and are not intended to limit the scope of the present invention.

Preparation of spicy cream sauce using aged oyster and shrimp

<1-1> Aging of oysters and shrimps

The oysters were peeled off, washed in clean running water, and held back on the teat to drain the water. Peel the shrimp, remove the intestines, put a sheath on the back, And the nutritionally excellent shrimp head (bone) portion was used without being removed. Then, 10 to 50 g of soy sauce, 1 to 10 g of sun salt, 0 to 100 g of chili oil (control group and experimental group 1 to 7), 2 basil leaves, 1 to 10 g of chopped garlic, 1 to 10 g of chopped onion, 1 to 50 g of anchovy sauce was weighed and placed in a mixing bowl and mixed (see Table 1). Thereafter, the prepared oyster and shrimp were mixed with the prepared seasoning mixture, sealed, left to stand in the refrigerator for about 6 hours, and aged. On the other hand, as a control group (Experiment group 8) for evaluating the sensory characteristics of the sauce according to aging of oysters and shrimps, sauces containing oysters and shrimps were prepared in the same manner as above, but they were directly used for sauce production without aging.

Experimental group Whether oysters and shrimps are aged Red pepper oil content (g) Control group ○ 0 Experiment 1 ○ One Experiment 2 ○ 5 Experiment group 3 ○ 10 Experiment group 4 ○ 30 Experiment group 5 ○ 50 Experiment group 6 ○ 70 Experiment group 7 ○ 90 Experiment group 8 × 30

<1-2> Preparation of spicy cream sauce

1 to 70 g of olive oil was poured into the pan and fried to 1 to 50 g of garlic slices when heated. Then, 1 to 70 g of each of mushroom and oyster mushroom were added to the pan and fried sufficiently. Then, aged oysters and shrimp were added in the above Example <1-1> and roasted in a strong fire for 1 to 2 minutes. Then, 1 to 70 g of white wine was added and the flame was raised to completely evaporate the wine. Then, 300 ml of fresh cream and 70 g of Bezamel sauce were added thereto, and the mixture was boiled for 1 to 5 minutes. Then, 0.1 to 5 g of white pepper powder was added thereto and boiled for 1 to 2 minutes to prepare a cream sauce having a spicy taste. In the case of the control group, oysters and shrimp omitting the aging step were added and a cream sauce was prepared according to the above method.

Sensory evaluation

<2-1> Sensory Evaluation of Spicy Cream Sauce according to Red Pepper Oil Content

In the spicy cream sauce containing aged oyster and shrimp, the sensory evaluation was carried out on Experimental Groups 1 to 7 prepared in Example 1 above in order to establish an optimal content ratio of pepper oil to give a spicy taste. Specifically, a total of 80 persons were selected for each age group of 10 to 40 years old male and 1 year old (1: 1), and the taste, color, flavor, irritation and general preference degree items of cream sauce were evaluated using 9 point method Respectively. The 9 point rating method is indicated as 'very good' as 9 and 'very bad' as 0, and the result is shown as the average value of the score of each evaluation item.

As a result, as shown in the following Table 2, the cream sauce of the present invention to which pepper oil was added was evaluated to have better taste, color and aroma than the conventional cream sauce, so that the overall preference was better. More specifically, in the cream sauce of the present invention, the sensory properties of the sauces of Experimental Groups 2 to 6 to which 5 to 70 g of chili oil were added were enhanced, and in particular, when 10 to 50 g of chili oil was added, Could know. On the other hand, when the pepper oil was added in an amount of less than 5 g, the taste, color, and flavor of the pepper oil did not appear properly. When the pepper oil was added in an amount exceeding 70 g, the pepper oil was highly irritant and the sensory properties were totally degraded. Therefore, the cream sauce, which is excellent in flavor, color, flavor, irritation and general preference, and has superior sensory qualities than the conventional cream sauce, is characterized in that when the oyster and the shrimp are combined in an amount of 100 parts by weight, , Especially 5 to 25 parts by weight (see Table 2).

Experimental group flavor color incense pepper Comprehensive
Likelihood Control group 4.5 5.8 4.3 7.8 5.8 Experiment 1 4.7 6.0 4.4 7.8 5.7 Experiment 2 6.6 7.6 5.3 7.1 6.9 Experiment group 3 7.8 7.9 6.2 6.8 7.9 Experiment group 4 8.0 8.3 7.5 6.3 8.4 Experiment group 5 8.1 8.6 7.6 6.0 8.2 Experiment group 6 7.1 8.0 7.3 5.7 7.4 Experiment group 7 4.3 6.8 4.0 4.1 4.7

* Sensory evaluation value (9: very good, 0: very bad)

<2-2> Sensory Evaluation of Spicy Cream Sauce according to Wheat Aging and Shrimp Aging

In order to examine how the aging of the oysters and shrimp affected the sensory characteristics of the cream sauce of the present invention, the experimental groups 4 (aging step) and 8 (omitting the aging step) prepared in Example 1, The sensory evaluation was carried out according to the method described in 2-1 &gt;.

As a result, as shown in Table 3 below, it was confirmed that the cream sauce added with aged oyster and shrimp showed a remarkably improved taste and smell and a tender flavor compared with the oyster and shrimp added without aging, Also very high. On the other hand, it was confirmed that the oysters and shrimp were added to the shrimp without aging (Table 3).

Experimental group flavor color incense pepper Comprehensive
Likelihood Experiment group 4 8.0 8.3 7.5 6.3 8.4 Experiment group 8 4.0 7.9 3.6 5.8 4.3

* Sensory evaluation value (9: very good, 0: very bad)

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the scope of the invention is not limited to the disclosed exemplary embodiments. It will be possible to change it appropriately.

Claims (15)

1) Oysters and shrimps are mixed in a seasoning containing 5-25 parts by weight of chili oil and 0.5-25 parts by weight of anchovy sauce, based on 100 parts by weight of the total of oysters and shrimp, and aged at 0-10 ° C for 4-8 hours ;
2) roasting oyster and shrimp aged in step 1) at 80 to 100 ° C for 1 to 2 minutes; And
3) adding the cream sauce base to roasted oysters and shrimps in step 2) and heating for 1 to 10 minutes.
The method according to claim 1,
&Lt; / RTI &gt; wherein the oyster is a shelled oyster.
The method according to claim 1,
&Lt; / RTI &gt; wherein the shrimp comprises a head.
delete delete The method according to claim 1,
The spice containing the pepper oil and the anchovy sauce of the step 1) further comprises at least one selected from the group consisting of soy sauce, salt, basil leaf, chopped garlic, and chopped onion. Way.
The method of claim 6,
The sauce containing the red pepper oil and the anchovy sauce may comprise 5 to 25 parts by weight of soy sauce, 0.5 to 5 parts by weight of salt, 0.5 to 5 parts by weight of chopped garlic, 0.5 to 5 parts by weight of chopped onion &Lt; / RTI &gt; and 1 to 3 basil leaves.
The method according to claim 1,
Wherein the aged oyster and shrimp of step 2) are mixed with at least one selected from the group consisting of roasted garlic slices, roasted onion slices and roasted mushrooms, and roasted together.
The method according to claim 1,
Wherein the cream sauce base of step 3) comprises fresh cream and bechamel sauce.
The method of claim 9,
Wherein the fresh cream is 100 to 200 parts by weight based on 100 parts by weight of the total of oyster and shrimp.
The method of claim 9,
Wherein the bezamel sauce is 30 to 40 parts by weight per 100 parts by weight of the total of oyster and shrimp.
The method according to claim 1,
Further comprising the step of adding 0.05 to 2.5 parts by weight of white pepper flour to 100 parts by weight of the total of oyster and shrimp after the step 3) and then heating for 1 to 5 minutes. .
The method according to claim 1,
Wherein the spicy cream sauce is used in any one selected from the group consisting of pasta, spaghetti, pizza, chicken, hamburger, barbecue, rice cake, noodle, fried rice, buns and salad.
A spicy cream sauce, prepared by the method of claim 1, using aged oyster and shrimp.
15. The method of claim 14,
Wherein the spicy cream sauce is used in any one selected from the group consisting of pasta, spaghetti, pizza, chicken, hamburger, barbecue, toppokki, noodle, fried, buns and salad.