KR100765504B1 - Dry anchovy and method of manufacturing the same - Google Patents

Dry anchovy and method of manufacturing the same Download PDF

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KR100765504B1
KR100765504B1 KR1020060070764A KR20060070764A KR100765504B1 KR 100765504 B1 KR100765504 B1 KR 100765504B1 KR 1020060070764 A KR1020060070764 A KR 1020060070764A KR 20060070764 A KR20060070764 A KR 20060070764A KR 100765504 B1 KR100765504 B1 KR 100765504B1
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anchovy
coating
dried
casein phosphopeptide
drying
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강정안
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강정안
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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
    • A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
    • 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
    • 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
    • A23L17/75—Coating with a layer, stuffing, laminating, binding or compressing of original fish pieces

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  • Life Sciences & Earth Sciences (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

Dried anchovy and a making method thereof are provided to intake a lot of calcium in anchovy dish or stock by coating anchovy with a coating material containing casein phosphopeptide and vitamin D. A method for making dried anchovy comprises the steps of: boiling raw anchovy, drying the boiled anchovy, and coating the dried anchovy with a coating material containing casein phosphopeptide as a main ingredient, wherein the coating step includes dissolving the coating material in water to prepare a coating solution, spraying the coating solution on anchovy or settling anchovy in the solution, and secondly drying the coated anchovy. In the coating step, 10~100mg of casein phosphopeptide and 5~30mug of vitamin D are adsorbed to 100g of anchovy.

Description

건멸치 및 그 제조방법{dry anchovy and method of manufacturing the same}Dry anchovy and method of manufacturing the same

도 1은 본 발명에 따른 건멸치 제조공정을 나타내 보인 공정도이다.1 is a process chart showing a dry anchovy manufacturing process according to the present invention.

본 발명은 건멸치 및 그 제조방법에 관한 것으로서, 상세하게는 멸치에 함유된 칼슘의 인체 내 흡수율을 높일 수 있도록 가공된 건멸치 및 그 제조방법에 관한 것이다.The present invention relates to a dried anchovy and a method of manufacturing the same, and more particularly, to a dried anchovy and a manufacturing method thereof so as to increase the absorption rate of calcium contained in the anchovy.

건멸치는 일반적으로 포획한 생멸치를 1차 자숙과정 즉, 삶을 과정을 거친 다음 건조시키는 공정을 거쳐 생산된다.Dried anchovies are generally produced through the process of self-contained raw anchovies, that is, after being boiled and dried.

이러한 건멸치는 다양한 음식재료 예를 들면 볶음과정을 거쳐 반찬으로 이용하거나, 끓는 물에 우려내어 국수 또는 그 밖의 요리를 만드는 국물로 사용한다.This dried anchovy is used as a side dish through various food ingredients, for example, stir-fry, or as a soup for making noodles or other dishes by boiling in boiling water.

멸치는 알려진 바와 같이 단백질, 칼슘, 불포화지방산(DHA, EPA), 타우린, 핵산 등의 영양소가 많이 들어있다.As it is known, anchovies are rich in nutrients such as protein, calcium, unsaturated fatty acids (DHA, EPA), taurine, and nucleic acids.

특히 칼슘은 인체를 이루는 무기질의 주요 성분으로서 골격, 치아형성 및 체내 호르몬 대사에 관여하고, 부족시에는 골연화증, 골다공증, 구루병을 야기하고, 성장기의 아이들은 발육부진을 야기시키기 때문에 칼슘의 주 섭취원으로서 멸치가 식품원으로서 다양하게 이용되고 있다. In particular, calcium is a major component of the minerals that make up the human body, which is involved in skeletal, dental formation, and hormonal metabolism in the body, and when it is insufficient, it causes osteomalacia, osteoporosis and rickets. Anchovy is widely used as a food source.

그런데, 이러한 건멸치를 직접 섭취하거나, 국물로 우려내서 섭취하는 경우 건멸치로부터 추출된 칼슘의 체내 흡수율이 높지 않다. 따라서, 칼슘의 인체역학적 기능을 고려할 때 건멸치에 함유된 칼슘의 체내 흡수율을 높일 수 있는 방안이 매우 필요하다.By the way, when the intake of dried anchovy directly, or ingested as a broth, the absorption rate of calcium extracted from dried anchovy is not high. Therefore, in view of the ergonomic function of calcium, there is a great need for a method of increasing the absorption rate of calcium contained in dried anchovy.

본 발명은 상기와 같은 문제점을 개선하기 위하여 창안된 것으로서, 멸치에 함유된 칼슘의 체내 흡수율을 높일 수 있는 건멸치 및 그 제조방법을 제공하는데 그 목적이 있다.The present invention was devised to improve the above problems, and an object thereof is to provide a dry anchovy and a method of manufacturing the same, which can increase the body absorption rate of calcium contained in anchovy.

상기의 목적을 달성하기 위하여 본 발명에 따른 건멸치의 제조방법은 가. 생멸치를 삶는 단계와; 나. 상기 가단계를 거친 멸치를 건조하는 단계와; 다. 상기 나단계를 거친 멸치에 카제인포스포펩타이드를 주성분으로하는 코팅물질로 흡착되게 코팅하는 단계;를 포함한다.Method of producing a dried anchovy according to the present invention to achieve the above object is a. Boiling raw anchovies; I. Drying the anchovy after the temporary step; All. It comprises; coating to be adsorbed with a coating material containing a casein phosphopeptide as a main component on the anchovy after the step Na.

바람직하게는 상기 코팅물질은 비타민 D를 더 포함한다.Preferably the coating further comprises vitamin D.

더욱 바람직하게는 상기 다단계는 물에 상기 카제인포스포펩타이드를 첨가한 코팅용액을 상기 멸치에 분무 또는 상기 코팅용액에 상기 멸치를 침적한 후 2차 건조하는 과정을 포함하고, 상기 멸치 100g을 기준으로 상기 카제인포스포펩타이드가 10mg 내지 100mg이 흡착되게 처리한다.More preferably, the multi-step comprises the step of spraying the coating solution added the casein phosphopeptide in water to the anchovy or immersing the anchovy in the coating solution and then drying the second, based on 100g of the anchovy The casein phosphopeptide is treated to adsorb 10 mg to 100 mg.

이하에서는 본 발명에 따른 건멸치 및 그 제조방법을 도 1을 참조하여 설명 한다.Hereinafter, a dry anchovy according to the present invention and a manufacturing method thereof will be described with reference to FIG. 1.

먼저, 생멸치를 삶는다(단계 10).First, boil anchovies (step 10).

생멸치를 삶는 방법은 다양하게 공지되어 있고 일 예로서, 해수를 끓여 90℃ 전후의 온도를 유지한 상태에서 생멸치를 투입하여 삶는다.How to boil raw anchovy is known in various ways, for example, boil the sea water and boil the raw anchovy while maintaining the temperature around 90 ℃.

이러한 생멸치 삶는 공정은 산패 억제와 기능성을 높이기 위해 가열된 물에 다양한 첨가요소 예를 들면, 목초액이 첨가될 수 있고, 국내 공개특허 제2003-0033319호, 국내 등록특허제10-0496417호에 공지된 다양한 방법이 적용될 수 있음은 물론이다.In this raw anchovy boiling process, various additives, for example, vinegar liquor, may be added to the heated water in order to suppress rancidity and increase functionality, and are known in Korean Patent Publication No. 2003-0033319 and Korean Patent Registration No. 10-0496417. Of course, various methods may be applied.

다음은 삶는 과정을 거친 멸치를 건조 시킨다(단계 20).Next, the dried anchovies are dried (step 20).

건조 방법은 자연건조 또는 냉풍건조 등 공지된 다양한 방법이 적용될 수 있고, 이러한 건조 과정은 멸치의 함수율이 35%이하 바람직하게는 15 내지 20%가 되게 수행한다.The drying method may be applied to a variety of known methods such as natural drying or cold air drying, this drying process is performed so that the water content of anchovy is less than 35%, preferably 15 to 20%.

다음은 건조된 멸치에 코팅물질로 코팅한다(단계 30).Next, the dried anchovy is coated with a coating material (step 30).

코팅물질은 카제인 포스포펩타이드(casein phosphopeptide; CPP)가 적용된다.The coating material is casein phosphopeptide (CPP) is applied.

더욱 바람직하게는 코팅물질은 카제인 포스포펩타이드 및 비타민D가 적용된다.More preferably the coating material is applied casein phosphopeptide and vitamin D.

코팅물질로 적용된 카제인 포스포펩타이드는 공지된 바와 같이 칼슘을 가용화 하여 칼슘의 체내 흡수율을 높이는 기능을 한다. 카제인 포스포펩타이드는 국내 공개 특허 제1993-010190등 다양하게 알려져 있어 상세한 설명은 생략한다.Casein phosphopeptide applied as a coating material solubilizes calcium as it is known and functions to increase the absorption rate of calcium in the body. Casein phosphopeptides are variously known, such as Korean Patent Publication No. 1993-010190, and thus detailed description thereof will be omitted.

비타민 D는 칼슘의 체내 흡수율을 높여주는 기능을 하고, 비타민 D3가 적용되는 것이 바람직하다.Vitamin D functions to increase the absorption rate of calcium in the body, it is preferable that vitamin D 3 is applied.

카제인 포스포펩타이드 및 비타민 D를 멸치에 흡착되게 코팅하는 방법으로서 앞서 설명된 코팅물질을 물에 용해시킨 코팅용액을 멸치에 분무 또는 코팅용액에 멸치를 침적한 후 2차 건조하는 방식을 적용할 수 있다.As a method of coating casein phosphopeptide and vitamin D so as to be adsorbed on the anchovy, the coating solution in which the above-described coating material is dissolved in water can be sprayed on the anchovy or immersed in the anchovy in the coating solution and then dried secondly. have.

한편, 건멸치를 섭취 또는 국물을 우려낼 때 건멸치로부터 추출되는 칼슘양을 계측하고, 계측된 칼슘의 인체 내에서의 흡수가 효과적으로 이루어지게 할 수 있는 적정량을 실험에 의해 구한 결과, 건멸치 100g당 카제인포스포펩타이드는 10 내지 100mg, 비타민D는 5 내지 30㎍이 첨가된 것이 바람직하다.On the other hand, when the intake of dried anchovy or broth was measured, the amount of calcium extracted from dried anchovy was measured, and an appropriate amount that can effectively absorb the measured calcium in the human body was found by experiments. Sugar casein phosphopeptide 10 to 100mg, vitamin D is preferably added 5 to 30㎛.

이러한 실험결과를 근거로 단계 20을 거친 멸치 100g에 대해 코팅용액의 분무 또는 침적과정을 거친 다음 카제인포스포펩타이드가 10mg 내지 100mg이 흡착되게 처리하는 것이 바람직하다. 또한 비타민D가 첨가되는 경우 단계 20을 거쳐 건조된 멸치 100g에 대해 코팅용액의 분무 또는 침적과정을 거친 다음 카제인포스포펩타이드는 10mg 내지 100mg, 비타민D는 5 내지 30㎍이 흡착되게 처리하는 것이 바람직하다.Based on the experimental results, it is preferable to process 10 mg to 100 mg of casein phosphopeptide to be adsorbed after the spraying or depositing of the coating solution with respect to 100 g of anchovy which has passed through step 20. In addition, if vitamin D is added, it is preferable to process 10 mg to 100 mg of casein phosphopeptide and 5 to 30 μg of adsorption of casein phosphopeptide after spraying or depositing the coating solution on 100 g of dried anchovy through step 20. Do.

이를 위해 코팅용액의 분무 또는 침적시의 멸치의 흡수율을 고려하여 물에 대한 코팅물질의 첨가비를 적절하게 결정하면 된다.To this end, the addition ratio of the coating material to the water may be appropriately determined in consideration of the absorption rate of the anchovy during spraying or deposition of the coating solution.

일 예로서, 단계 20을 거쳐 건조된 멸치에 대해 코팅용액의 분무시 멸치 100중량부를 기준으로 하여 코팅용액의 흡수율이 1 내지 2중량부가 되도록 처리할 때 물 100g을 기준으로 카제인포스포펩타이드 500mg 내지 10g, 비타민D 250㎍ 내지 3mg이 첨가된 코팅용액을 적용하여 앞서 설명된 분무 또는 침적과정을 수행하면 된다.As an example, 500 mg of casein phosphopeptide based on 100 g of water when treated so as to absorb 1 to 2 parts by weight of the coating solution based on 100 parts by weight of the anchovy when spraying the coating solution with respect to the anchovy dried through step 20 Apply the coating solution added 10g, vitamin D 250㎍ to 3mg may be carried out the spraying or deposition process described above.

또 다른 예로서, 단계 20을 거쳐 건조된 멸치에 대해 코팅용액의 침적에 의해 멸치 100중량부를 기준으로 하여 코팅용액의 흡수율이 8 내지 12중량부가 되도록 처리할 때 물 100g을 기준으로 카제인포스포펩타이드 83mg 내지 1.25g, 비타민D 41㎍ 내지 375㎍이 첨가된 코팅용액을 적용하여 침적과정을 수행하면 된다.As another example, the casein phosphopeptide based on 100 g of water when the anchovy dried through step 20 is treated so that the absorption of the coating solution is 8 to 12 parts by weight based on 100 parts by weight of the anchovy by deposition of the coating solution. The deposition process may be performed by applying a coating solution containing 83 mg to 1.25 g and 41 μg to 375 μg of vitamin D.

침적시간은 코팅용액의 흡수율을 고려하여 적절하게 적용하면 된다.The deposition time may be appropriately applied in consideration of the absorption rate of the coating solution.

다음은 코팅용액의 분무 또는 침적에 의해 흡수된 수분을 증발시켜 함수율이 35%이하 바람직하게는 15 내지 20%가 되도록 2차 건조과정을 거친다. 2차 건조는 앞서 건조단계와 마찬가지로 자연건조 또는 냉풍에 의한 건조 등 다양한 건조방식을 적용하면 된다.Next, a second drying process is performed to evaporate the moisture absorbed by spraying or depositing the coating solution so that the water content is 35% or less, preferably 15 to 20%. Secondary drying may be applied to a variety of drying methods, such as natural drying or cold air drying as in the previous drying step.

이러한 과정을 거친 건멸치는 포장용지로 포장하면 된다. After this process, dried anchovies can be packed with wrapping paper.

이상의 공정을 거쳐 제조된 건멸치는 반찬으로 요리하여 직접 섭취하거나, 멸치 국물을 내어 섭취할 경우 건멸치에 함유된 칼슘이 CPP 및 비타민 D에 의해 인체의 장내에서의 칼슘의 흡수율을 높일 수 있다.Dried anchovy prepared by the above process is cooked as a side dish or directly ingested, or when ingested anchovy broth calcium contained in the anchovy can increase the absorption rate of calcium in the human intestine by CPP and vitamin D.

지금까지 설명된 바와 같이 본 발명에 따른 건멸치 및 그 제조방법에 의하면 멸치에 함유된 칼슘의 체내 흡수율을 높일 수 있는 장점을 제공한다.As described so far, the dry anchovy according to the present invention and a method for preparing the same provide an advantage of increasing the body absorption rate of calcium contained in the anchovy.

Claims (4)

건멸치의 제조방법에 있어서,In the manufacturing method of dried anchovy, 가. 생멸치를 삶는 단계와;end. Boiling raw anchovies; 나. 상기 가단계를 거친 멸치를 건조하는 단계와;I. Drying the anchovy after the temporary step; 다. 상기 나단계를 거친 멸치에 카제인포스포펩타이드를 주성분으로하는 코팅물질로 흡착되게 코팅하는 단계;를 포함하고,All. Coating the adsorbed with a coating material containing casein phosphopeptide as a main component on the anchovy after the step Na; and 상기 다단계는 물에 상기 카제인포스포펩타이드를 첨가한 코팅용액을 상기 멸치에 분무 또는 상기 코팅용액에 상기 멸치를 침적한 후 2차 건조하는 과정을 포함하고, 상기 멸치 100g을 기준으로 상기 카제인포스포펩타이드가 10mg 내지 100mg이 흡착되게 처리하는 것을 특징으로 하는 건멸치의 제조방법.The multi-step includes the step of spraying the coating solution added the casein phosphopeptide in water to the anchovy or immersing the anchovy in the coating solution and then drying the second, the casein phospho based on 100g of the anchovy Method for producing dried anchovy, characterized in that the peptide is treated to adsorb 10mg to 100mg. 제1항에 있어서, 상기 코팅물질은 비타민 D를 더 포함하는 것을 특징으로 하는 건멸치의 제조방법.The method of claim 1, wherein the coating material further comprises vitamin D. 삭제delete 제1항 또는 제2항의 방법에 의해 제조된 건멸치.Dry anchovies prepared by the method of claim 1.
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KR101691980B1 (en) * 2016-04-12 2017-01-02 어업회사법인 주식회사 조혜정의 멸치연구소 Manufacturing method of anchovy for improving calcium absorptance

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KR20050000037A (en) * 2003-06-23 2005-01-03 한국식품연구원 A method for manufacturing of anchovy containing chondroitin
KR100479924B1 (en) 2002-11-16 2005-04-06 주식회사 비아이지 The coated grain with calcium, and the manufacturing method of that

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100479924B1 (en) 2002-11-16 2005-04-06 주식회사 비아이지 The coated grain with calcium, and the manufacturing method of that
KR20050000037A (en) * 2003-06-23 2005-01-03 한국식품연구원 A method for manufacturing of anchovy containing chondroitin

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101691980B1 (en) * 2016-04-12 2017-01-02 어업회사법인 주식회사 조혜정의 멸치연구소 Manufacturing method of anchovy for improving calcium absorptance

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