KR100702813B1 - Natural calcium manufacturing method using the salted anchovies residue - Google Patents

Abstract

The present invention relates to a method for producing natural calcium using the residues of anchovy fish sauce, and more particularly, to a method for preparing anchovies to remove foreign substances from the remaining residue and filtering (extracting) anchovy bones. After washing a residue, the anchovy bones from which foreign substances were removed were filtered (extracted), and aged by boiling with vinegar and cooking liquor, and then washed and dried until only pure anchovies were filtered (extracted). will be.

The present invention is to produce natural calcium by using the residue of the discarded anchovy fish sauce, there is an effect of recycling the resources.

Anchovy fish sauce, residue, natural calcium, manufacture.

Description

Natural calcium manufacturing method using the salted anchovies residue}

1 is a process diagram showing a preferred embodiment according to the present invention.

The present invention relates to a method for producing natural calcium using the residues of anchovy fish sauce, and more particularly, to a method for separating anchovy fish sauce and removing foreign substances from the remaining residue and filtering (extracting) anchovy bones.

Anchovy prevents adult diseases, and it has a high content of ash, nucleic acid, especially taurine and calcium, so it is a report of calcium that is essential for children, pregnant women, the elderly, and modern people who are looking for a healthy life. 100g basis) includes protein (69.9g), water (16.5g), ash (1.3g), sugar (4.8g), fat (2.9g), calcium (19.64g), phosphorus (14.29g), iron (0.162g) It is known that

In this case, 99% of calcium is present in the form of calcium phosphate salt in bone or tooth, anchovy bone containing a large amount of calcium and phosphorus is the most suitable calcium supplement for human.

It is expected that such anchovy was caught in the late Joseon Dynasty and before, and it was mainly used as dry product and it was not known exactly when it was manufactured by salted fish. have.

In general, anchovy salted anchovy is a salted and salted salted anchovy. It is immersed in the southern coast of Korea. Fresh anchovies and salt are washed at a ratio of 5: 3, sealed and aged in a cool place for 1-2 years. Extract and use it to soak kimchi, which is called anchovy sauce.

After the extraction of the fish sauce from anchovy salt, the remaining residues are mainly composed of anchovy bones. The residue of anchovy fish salt contains a large amount of salt, which is not suitable for composting. Therefore, there is an inconvenience in that the residues have to be treated, and there is a problem that the residues of the anchovy sake containing a large amount of calcium are discarded as it is.

The present invention is to overcome the above-mentioned conventional problems, an object of the present invention is to remove the anchovy fish sauce and recycle the remaining residues without disposing of only the pure anchovy bone containing a large amount of calcium and phosphorus (extracted) The present invention provides a method for producing natural calcium using the residue of anchovy marinated fish.

In order to achieve the technical problem as described above, the method for producing natural calcium using the anchovy chopped salt of the present invention is to wash the residue from which the anchovy chopped fish is filtered (extracted) and remove the foreign matter, and then put the vinegar and cooking specialty After aging and boiling, it is characterized by washing and drying until only pure anchovy bone is filtered (extracted) again.

In addition, the manufacturing method is a step of separating the fish sauce by mixing the raw anchovy and salt, and then aged, separating the fish sauce and washing until the foreign substances are removed to separate the anchovy bone, and the washed bone 95% by weight of 2.5% by weight of vinegar and 2.5% by weight of cooking liquor for mixing, and then stirred for 1 to 3 hours to decompose the fat attached to anchovies and remove fishy smell, the aged anchovy Boiling the bone for about 25 to 35 minutes, washing the heated bone is preferably prepared by filtering (extracting) and drying pure anchovy bones.

Hereinafter, embodiments of the present invention will be described with reference to the accompanying drawings. 1, a process diagram of a preferred embodiment according to the present invention is shown.

Natural calcium manufacturing method using the anchovy chopped residue according to the present invention, the step of separating the anchovy chopped from the mature anchovy chopped, washing the residue separated from the anchovy chopped to remove the foreign matter, vinegar and cooking on the anchovy bone removed After putting a dedicated tassel sake for a certain time, simmering and washing again, only pure anchovy bone is filtered (extracted) and dried. The natural calcium prepared as described above may be eaten by grinding it in a grinder and adding it to food, or may be prepared in powder form to take an appropriate amount once a day.

(1) step of separating anchovy sake

The step of separating the anchovy sake is the same as the conventional to separate the anchovy sake from the anchovy chops aged for one to several years. The remaining residue after filtering the anchovy liquor was disposed of, but the present invention is used without discarding the residue disposed as described above.

(2) removing foreign matter from the residue

After removing anchovy fish sauce, the remaining residues are attached to anchovies, flesh, salt, and odors such as fishy. The anchovy bone is filtered by washing several times until the foreign material is sufficiently removed from the residue to remove the foreign matter except the anchovy bone. After washing about 7 times, foreign substances contained in the residue were removed.

(3) lipolysis and removing fishy smell

In order to completely remove the fat and fishy in the anchovy bones washed as described above, after stirring by adding 2.5% by weight of vinegar and 2.5% by weight of cooking sake to 95% by weight of anchovy bone, aged for 1 to 3 hours.

The vinegar generally refers to vinegar used at home, and has an effect of decomposing and removing fat attached to the washed anchovies. In addition, the cooking-only tasting is commercially sold with a trademark such as "flavor", "Mirim", is a kind of taste made by fermenting grains, and removes the fishy smell contained in anchovy bone.

(4) boiling step

As described above, the mixture of vinegar and cooking liquor on anchovy bone boils for 25 to 35 minutes to evaporate fishy, and completely separate fat from anchovy bone.

(5) filtering and extracting only pure anchovy bones

Wash the boiled as above again to filter only pure anchovy bone. Here, you need to wash twice to filter only anchovy bone. When the anchovy bones extracted as described above are dried at room temperature, natural calcium is prepared using the anchovy sake residues according to the present invention.

<Example>

Residues separated from the fish sauce were collected from anchovy fermented for 1 year and washed and filtered seven times until the foreign matter contained in the residue was removed. 95% of anchovy bones washed 7 times was mixed with 2.5% by weight of vinegar and 2.5% by weight of cooking liquor, followed by aging for 1 hour to remove fat and fishy smell. The anchovy bone aged for 1 hour as described above was boiled for 30 minutes and then washed twice, followed by filtration (extraction) and drying only the anchovy bone.

Analysis of the component ratio of the natural calcium prepared through the above Example to obtain the results shown in Table 1.

TABLE 1

Component ratio of natural calcium according to the present invention

ingredient content  Niacin (mg / 100g) Not detected  Vitamin B1 (mg / 100g) Not detected  Vitamin B2 (mg / 100g) Not detected  Phosphorus (mg / 100g) 5,784  Iron (mg / 100g) 6.0  Calcium (mg / 100g) 8,726  Vitamin A (µg / 100g) Not detected  Vitamin C (mg / 100g) Not detected

As can be seen from the table, the natural calcium produced according to the method for producing natural calcium using the anchovy fish residue of the present invention contains a large amount of nutrients, calcium, iron and phosphorus, which are essential for children and the elderly in the growing season, It can supply enough calcium, and can be easily eaten by removing fishy smell using cooking sake during the manufacturing process.

Looking at the component ratio contained in anchovy is shown in Table 2. (Excerpt from the table of seafood ingredients provided by the Korean Fisheries Research and Development Institute)

TABLE 2

Ingredient ratio of anchovy

Kinds Calcium (mg / 100g) Phosphorus (mg / 100g) Iron (mg / 100g) Vitamin A (㎍ / 100g) Vitamin B1 (mg / 100g) Vitamin B2 (mg / 100g) Niacin (mg / 100g) Vitamin C (mg / 100g) Anchovy 509 421 2.9 38 0.04 0.26 8.8 One Annihilation 1,905 1,429 16.2 0 0.12 0.11 13.3 0 Abolishment 1,290 1,461 15.9 0 0.11 0.10 11.6 0 extinction 902 977 5.5 0 0.07 0.08 5.4 0 Salt 592 348 5.5 60 0.02 0.23 6.3 0

Comparing the (Table 1) and (Table 2), the calcium and phosphorus content is much present in the natural calcium according to the present invention, it may be used as a calcium supplement required in the human body. That is, the present invention has the significance of producing natural calcium, which is beneficial to the human body, by using the residue of the anchovy sake that is disposed of, and recycling the food wastes discarded.

As described above, in the method for producing natural calcium using anchovy fish sauce according to the present invention, the pure anchovy bone containing a large amount of calcium and phosphorus is filtered (extracted) by recycling the resources without separating the anchovy fish sauce and discarding the remaining residue. Natural calcium is prepared, and the fishy smell is removed to make it easier to eat.

What has been described above is just one embodiment for carrying out the natural calcium agent using anchovy fish sauce according to the present invention, the present invention is not limited to the above embodiment, as claimed in the following claims of the present invention Without departing from the gist of the present invention, one of ordinary skill in the art will have the technical spirit of the present invention to the extent that various modifications can be made.

Claims (2)

After washing the residue from which anchovy stew was removed, filter the anchovy bone from which foreign substances were removed, and then mature it and boil it with vinegar and cooking liquor. Then, wash and dry until only pure anchovy bone is extracted (filtration). Natural calcium production method using anchovy marinated residues characterized in that. The method of claim 1, Mixing raw anchovies and salt and then ripening to separate the fish sauce; Collecting the residue from the fish sauce and washing until the foreign matter is removed to filter (extract) the anchovy bone; Putting 95% by weight of the washed bone into a mixture of 2.5% by weight of vinegar and 2.5% by weight of cooking liquor, followed by agitation for 1 to 3 hours to decompose fat attached to anchovies and remove fishy smell; Boiling the aged anchovy bone for about 25 to 35 minutes; Method for producing natural calcium using anchovy chopped residue, characterized in that the dried bones are washed and filtered (extracted) to dry pure anchovy bones.

Images