KR100780287B1 - Spice made of salted fish piclke and manufacturing method thereby - Google Patents

Spice made of salted fish piclke and manufacturing method thereby Download PDF

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KR100780287B1
KR100780287B1 KR1020060045975A KR20060045975A KR100780287B1 KR 100780287 B1 KR100780287 B1 KR 100780287B1 KR 1020060045975 A KR1020060045975 A KR 1020060045975A KR 20060045975 A KR20060045975 A KR 20060045975A KR 100780287 B1 KR100780287 B1 KR 100780287B1
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South Korea
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salted
fish
salt
salted fish
water
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KR1020060045975A
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Korean (ko)
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김병철
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(유)엔와이텔
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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
    • A23L17/20—Fish extracts
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Seasonings (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

Seasoning made of salted fish and its preparation method are provided to enhance preferences for the smell and taste of the salted fish, thereby enabling one to take the salted fish easily. Seasoning made of salted fish is prepared by the steps of: removing salted fish juice and water from salted and aged fish; and grinding the salted fish with no water. The water removing step consists of: compressing the salted and aged fish to remove the salted fish juice; washing the salted fish separated from the salted fish juice to adjust the salinity of the salted fish; recompressing the washed salted fish to remove wash water generated during washing; and heating or freeze-drying the recompressed salted fish for a water content to be 2~3%.

Description

젓갈양념 및 그 제조방법{SPICE MADE OF SALTED FISH PICLKE AND MANUFACTURING METHOD THEREBY}Salted sauce and its manufacturing method {SPICE MADE OF SALTED FISH PICLKE AND MANUFACTURING METHOD THEREBY}

본 발명은 젓갈을 이용하여 젓갈양념을 제조하는 젓갈양념의 제조방법에 관한 것으로서, 더욱 상세하게는 숙성된 젓갈의 젓갈액 및 수분을 제거하는 수분제거단계; 수분이 제거된 젓갈을 분쇄하는 분쇄단계;를 포함하여 이루어지는 것을 특징으로 하는 젓갈양념 제조방법에 관한 것이다.The present invention relates to a method for producing salted marinated salted fish seasoned using salted fish, more specifically, a water removal step of removing salted salt and water of aged salted salted salt; It relates to a salted seafood seasoning method comprising a; grinding step of grinding the salted salted salted salt.

젓갈은 생선, 조개 등의 어패류를 소금에 짜게 절인 후 일정 기간 숙성시켜 만든 것으로서, 대한민국은 3면이 바다에 접하고 있어 각종 어패류가 많이 잡혀 일찍부터 젓갈이 다양하게 개발되었다.Salted seafood is made by salting fish, shellfish, etc. salted and aged for a certain period of time. Korea has three sides that are in contact with the sea.

이러한 젓갈로서는 새우젓, 조개젓, 소라젓, 곤쟁이젓, 밴댕이젓, 꼴뚜기젓, 대합젓, 멸치젓, 연어알젓, 명란젓, 어리굴젓, 조기젓, 창란젓 및 방게젓 등 그 종류가 다양하다. There are various kinds of salted fish such as shrimp salt, shellfish salt, hermit salt, casserole, salted salted fish, salted salted fish, clam salted fish, anchovy salted fish, salted salted cod roe, cod roe, fish roe, early salted fish, cod roe and crab salted fish.

그러나 이러한 젓갈은 액체로 이루어져 있어 보관 등의 취급성이 좋지 못하 고, 장기간 보관시에는 재발효가 발생하거나 변질되는 등의 문제가 있으며, 또한 젓갈은 어패류 특유의 비릿한 냄새가 있어 그 맛과 효능이 우수하더라도 누구나 쉽게 섭취할 수 없는 문제가 있었다.However, these salted fish are not easy to handle because they are made of liquid, and there is a problem such as re-fermentation or deterioration during long-term storage. Also, salted fish has a fishy smell peculiar to seafood. Even if there was a problem that everyone can not easily eat.

특히 현대사회에 접어 들어 웰빙(well-being)바람과 함게 건강에 대한 관심이 고조되고 있는 가운데 암발생 우려와 관련하여 음식을 싱겁게 먹을려는 경향이 강하여, 고염도의 젓갈의 소비가 크게 위축되고 있는 실정이다.In particular, with the well-being breeze in the modern society, there is an increasing interest in health, and there is a strong tendency to eat food in connection with the concern about cancer, and the consumption of salted salted salt is greatly reduced. It is true.

이와 같은 종래의 젓갈에 관한 문제점을 해결하기 위한 본 발명은 염도가 낮고, 어패류 특유의 비릿한 냄새를 크게 저하시켜 냄새 및 맛에 관한 호응도를 크게 상승스켜 누구든지 쉽게 섭취할 수 있는 젓갈양념을 제조할 수 있는 젓갈양념의 제조방법을 제공함에 그 목적이 있다.The present invention for solving the problems related to the conventional salted salt is low salinity, significantly reduce the fishy smell peculiar to fish and shellfish to greatly increase the response to the smell and taste to produce a salted sauce that can be easily ingested by anyone It is an object of the present invention to provide a method for preparing salted sauce.

상기와 같은 목적을 달성하기 위한 본 발명은 숙성된 젓갈의 젓갈액 및 수분을 제거하는 수분제거단계; 수분이 제거된 젓갈을 분쇄하는 분쇄단계;를 포함하여 이루어지는 것을 특징으로 하는 젓갈양념 제조방법을 제공한다.The present invention for achieving the above object is a water removal step of removing the salted salt and the salt of aged salted salt; It provides a salted sauce seasoning manufacturing method comprising a; grinding step of grinding the salted salted salted salt.

특히, 상기 수분제거단계는 숙성된 젓갈을 압축하여 젓갈액을 제거하는 압축단계와, 젓갈액이 제거된 젓갈을 수분함량이 2~3%되도록 가열 또는 냉동건조하는 건조단계를 포함하여 이루어지는 것을 특징으로 하는 젓갈양념 제조방법을 제공한 다.In particular, the water removal step is characterized in that it comprises a compression step of removing the salted salted salt by compressing the aged salted salt, and drying or heating or freeze-dried so that the moisture content of salted salted salted salted salt is removed 2 ~ 3% To provide a salted sauce seasoning method.

아울러, 상기 수분제거단계는 숙성된 젓갈을 압축하여 젓갈액을 제거하는 압축단계와, 젓갈액이 제거된 젓갈을 세척하여 젓갈의 염도를 조정하는 세척단계와, 세척된 젓갈액을 재압축하여 세척시 발생한 수분을 제거하는 재압축단계와, 재압축된 젓갈을 수분함량이 2~3%되도록 가열 또는 냉동건조하는 건조단계를 포함하여 이루어지는 것을 특징으로 하는 젓갈양념 제조방법을 제공한다.In addition, the water removal step is a compression step to remove the salted salted salt by compressing the aged salted salt, washing step of adjusting the salinity of salted salted salted salted salted salt, and re-compressed washed salted salted salted salted salt Re-compression step to remove the water generated during the, and provides a salted seasoning manufacturing method comprising a drying step of heating or freeze-dried so that the water content of the re-compressed chopped 2 ~ 3%.

또한, 상기 젓갈양념 제조방법에 의하여 제조된 것을 특징으로 하는 젓갈양념을 제공한다.In addition, it provides a salted sauce, characterized in that prepared by the salted sauce seasoning method.

이하 본 발명의 젓갈양념의 제조방법에 대하여 상세히 설명하면 다음과 같다.Hereinafter, a method for preparing the salted sauce of the present invention will be described in detail.

본 발명의 젓갈양념이 제조방법은 크게 젓갈준비단계, 수분제거단계 및 분쇄단계를 포함하여 이루어진다.Salted condiments production method of the present invention comprises a salted fish preparation step, water removal step and grinding step.

먼저 젓갈준비단계는 일정기간 숙성된 젓갈을 준비하는 단계로서, 새우, 조개, 소라, 곤쟁이, 밴댕이, 꼴뚜기, 대합, 멸치, 연어알, 명란, 어리굴, 조기, 창란, 방게 등의 어패류와 식염을 적정비율로 혼합하여 용기에 담은 후 일정 기간 숙성시킨 젓갈을 준비하는 것이다.First, the salted fish preparation stage prepares fermented salted fish for a certain period of time. It is prepared for shrimp, shellfish, turban shells, knick-knacks, bandang, pods, clams, anchovies, salmon roe, cod roe, oysters, early stages, egg, and crabs. After mixing them in a suitable ratio, put them in a container and prepare salted fish aged for a certain period of time.

어패류와 식염은 어패류 어패류 100중량부에 대하여 식염 20~40중량부로 혼합하여 사용하는 것이 바람직하고, 숙성 기간은 2개월 이상 숙성시키는 것이 좋으나, 크게 어패류와 식염의 혼합비율 및 그 숙성기간이 한정되는 것은 아니다.Fish and salt are preferably used by mixing 20 to 40 parts by weight of salt with respect to 100 parts by weight of fish and shellfish, and the ripening period is preferably aged for 2 months or more, but the mixing ratio of seafood and salt and its ripening period are largely limited. It is not.

그리고 상기 수분제거단계는 숙성된 젓갈의 젓갈액 및 수분을 제거하기 위한 단계로서, 상기 젓갈준비단계에 의하여 준비된 숙성된 젓갈을 압축기 등을 이용하여 젓갈액을 제거하여 젓갈의 특유한 비릿한 냄새를 줄여 소비자가 거부감없이 쉽게 섭취할 수 있도록 하기 위한 것이다.And the water removal step is a step for removing the salted salt and salt of the aged salted fish, by removing the salted salted salted salted salt by using a compressor or the like prepared by the salted salted salted salted salt This is to make it easy to eat without refusal.

이때 숙성된 젓갈에서 젓갈액을 모두 제거하여 사용할 수 있으나, 젓갈의 고유의 맛 및 효능 등을 유지할 수 있도록 일정량의 젓갈액이 함유되도록 젓갈액을 제거하여 사용할 수 있음은 물론이다.At this time, the salted salted salted salted salt may be used to remove all salted salted fish, but the salted salted salted fish may be used to remove salted salted fish.

상기 수분제거단계의 방법은 숙성된 젓갈의 일정량의 젓갈액을 제거하고 숙성된 젓갈에 함유된 수분을 제거할 수 있는 방법이면 족하고, 특정 방법에 한정되는 것은 아니다.The method of the water removal step is sufficient if it is a method capable of removing a certain amount of pickled liquor of the aged salted fish and remove the water contained in the aged salted fish, it is not limited to a specific method.

특히 상기 수분제거단계는 압축단계, 건조단계를 포함하여 이루어지는 것이 바람직하다.In particular, the water removal step is preferably made including a compression step, a drying step.

상기 압축단계는 상기 젓갈준비단계에서 준비된 숙성 젓갈을 압축기 등을 이용하여 압축하여 숙성 젓갈에 함유된 젓갈액 및 수분을 일정량 제거하기 위한 단계이다. The compressing step is a step for removing a certain amount of salted salt and salt contained in the aged salted fish salt by compressing the aged salted fish prepared in the salted fish preparation stage using a compressor or the like.

이와 같이 압축기 등을 이용하여 숙성 젓갈에 함유된 젓갈액 및 수분을 제거함으로써, 후공정인 상기 건조단계의 건조시간 및 건조에 소요되는 에너지 소비를 최소화하여 제조시간 및 제조비용을 크게 절감할 수 있을 뿐만 아니라 젓갈의 특유한 비릿한 냄새를 제거하여 소비자가 널리 거부감을 갖지 않고 섭취할 수 있다.As such, by removing the salted salt and moisture contained in the aged salted fish using a compressor, the manufacturing time and manufacturing cost can be greatly reduced by minimizing the energy consumption of drying time and drying of the drying step. In addition, by eliminating the peculiar smell of salted fish, consumers can eat without widespread rejection.

그리고 상기 건조단계는 상기 압축단계에 의해서 젓갈액 및 수분이 제거된 젓갈에 존재하고 있는 수분을 수분함량이 2~3중량%가 되도록 건조하기 위한 것으로서, 그 방법은 열풍을 이용한 건조방법, 냉동 건조방법 등 기타 건조방법을 사용할 수 있다.And the drying step is to dry the water present in the salted salted salted salt and salted salted salted salt by 2 to 3% by weight, the method is a drying method using hot air, freeze drying Other drying methods can be used.

상기 수분함량이 2~3중량%가 되도록 건조하는 이유는 후공정인 분쇄공정시 분쇄기에 의한 젓갈의 분쇄가 잘 이루어지고, 또한 보관기관, 취급 등의 보관성이 크게 향상되기 때문이다.The reason why the moisture content is dried to 2 to 3% by weight is that the salted fish is crushed by the crusher during the pulverization process, which is a post process, and the storage properties of the storage engine and the handling are greatly improved.

아울러 상기 압축단계와 상기 건조단계사이에 세척단계 및 재압축단계를 추가적으로 거치는 것이 더욱 바람직하다.In addition, it is more preferable to go through the washing step and the recompression step between the compression step and the drying step.

상기 세척단계는 제조된 본 발명의 젓갈양념의 염도를 임의대로 조정하기 위한 것으로서, 상기 압축단계에 의하여 젓갈액 및 수분이 제거된 젓갈을 세척수를 이용하여 제거하는 단계이다.The washing step is to arbitrarily adjust the salinity of the prepared salted sauce of the present invention, the salted salt and salted salted salt removed by the compression step using the washing water.

특히 현대사회에 접어 들어 웰빙(well-being)바람과 함게 건강에 대한 관심이 고조되고 있는 가운데 암발생 우려와 관련하여 음식을 싱겁게 먹을려는 경향이 강하다.In particular, with the well-being breeze in the modern society, there is a growing interest in health, and there is a strong tendency to eat food in connection with the concern about cancer.

따라서, 상기 세척단계에 의하여 압축된 젓갈을 세척하여 젓갈의 염도를 일정한 염도로 줄이는 등 소비자의 음식 섭취취향에 따라 젓갈양념의 염도를 조절할 수 있는 이점이 있다.Therefore, there is an advantage that can be adjusted to the salinity of salted fish sauce according to the consumer's food intake, such as reducing the salinity of salted salted salted salt by washing the compressed salted salted by the washing step.

상기 압축단계에 의하여 압축된 젓갈을 세척하는 방법으로는 세척수가 담겨진 용기에 상기 압축된 젓갈을 담근 후 꺼내어 세척하는 방법, 상기 압축된 젓갈에 분사기를 이용하여 세척수를 분사하여 상기 압축된 젓갈을 세척하는 방법 등 기타 여러 방법에 의하여 세척할 수 있다.The compressed salted salted seafood may be washed by dipping the compressed salted fish in a container containing wash water and then removing the salted salted fish. It can be washed by many other methods such as.

그리고 상기 재압축단계는 상기 세척단계에 의하여 물에 적셔진 젓갈을 재압축하여 수분을 제거하기 위한 것으로서, 압축기 등을 이용하여 상기 젓갈을 재압축하여 수분을 제거하고, 수분이 제거된 젓갈은 상기 건조공정에 의하여 수분함량이 2~3%되도록 건조된다.The recompressing step is to recompress the salted salted water by the washing step to remove water, and to recompress the salted salted fish by using a compressor to remove water, and the salted salted salted salted fish It is dried so that the moisture content is 2-3% by the drying process.

그리고 상기 건조공정에 의하여 건조된 젓갈은 분쇄공정에 의하여 일정크기로 분쇄된다. 여기서 분쇄의 의미는 일정크기로 절단되거나, 미립자의 분말로 분말화되는 것을 포함한다.And salted fish dried by the drying process is crushed to a predetermined size by the grinding process. Here, the meaning of pulverization includes cutting into a predetermined size or powdering into a powder of fine particles.

상기 분쇄공정에 의하여 건조된 젓갈을 일정크기로 절단하여 젓갈양념을 제조하는 경우 소비자가 젓갈양념을 섭취시 씹히는 식감이 느껴져 원래의 젓갈과 같은 식감을 느낄 수 있는 장점이 있다.When manufacturing salted seasoned fish by cutting the dried salted fish dried by the crushing process to a certain size, the consumer can feel the chewy texture when ingesting salted fish seasoning, and has the same texture as the original salted fish.

상기 분쇄공정에 의하여 분쇄화 또는 분말화된 젓갈을 포장용기에 담은 후 포장하면 본 발명의 젓갈양념이 완료된다.The chopped seasoning of the present invention is completed when the crushed or powdered chopped salt is packed in a packaging container and then packed.

그리고 이와 같이 제조된 젓갈양념에 다른 양념을 혼합하여 사용 및 판매할 수 있음은 물론이다.And it can be used and sold by mixing the other seasoning with the salted seasoning prepared in this way.

이하 본 발명의 젓갈양념 제조방법을 실시예를 들어 더욱 상세하게 설명하면 다음과 같고, 본 발명의 권리범위는 하기의 실시예에 한정되는 것은 아니다.Hereinafter, the salted sauce seasoning method of the present invention will be described in more detail with reference to the following Examples, the scope of the present invention is not limited to the following examples.

[실시예 1]Example 1

새우와 새우 100중량부에 대하여 식염 25중량부를 골로루 혼합하여 용기에 담은 후 약 3개월간 숙성하여 새우젓갈을 제조하였고 제조된 새우젓갈의 염도는 25%였다. Shrimp and 25 parts by weight of salt and mixed with 100 parts by weight of salt and mixed in a container and then aged for about 3 months to prepare a shrimp salted fish salt was 25%.

그리고 제조된 새우젓갈을 압축기에 투입하고, 상기 압축기에 의하여 새우젓갈의 젓갈액과 수분을 제거하였고, 압축된 새우젓갈을 열풍 건조기를 이용하여 수분함량이 약 2.5±0.5% 되도록 건조한 다음 건조된 새우젓갈을 분쇄기를 이용하여 분쇄하여 새우젓갈양념을 제조하였으며, 제조된 새우젓갈양념의 염도는 약 8%로 측정되었다. 한편 열풍 건조기를 이용한 건조시간은 대략 60분정도 소요되었다.The prepared shrimp salted fish was put into a compressor, and the salted salted salt and salt of shrimp salted fish were removed by the compressor, and the dried shrimp salted fish was dried to a water content of about 2.5 ± 0.5% using a hot air dryer, and then dried. Shrimp salted seasoning was prepared by grinding salted fish with a grinder, and the salinity of the prepared salted fish seasoned was measured at about 8%. On the other hand, the drying time using a hot air dryer was about 60 minutes.

[실시예 2]Example 2

실시예 1에서 사용된 새우젓갈을 압축기를 이용하여 젓갈액과 수분을 제거한 후 압축된 새우젓갈에 세척수를 약 5분간 분사하여 세척하였고, 세척된 새우젓갈을 재차 압축기를 이용하여 수분을 제거하였다. 그리고 압축된 새우젓갈을 열풍건조기를 이용하여 수분함량이 약 2.5±0.5% 되도록 건조한 다음 건조된 새우젓갈을 분쇄 기를 이용하여 분쇄하여 새우젓갈양념을 제조하였으며, 제조된 새우젓갈양념의 염도는 약 2%로 측정되었다. 그리고 열풍 건조기를 이용한 건조시간은 대략 60분정도 소요되었다.Shrimp salted fish used in Example 1 was removed using a compressor to remove salted salt and water, and then washed by spraying the washing water for about 5 minutes to the compressed shrimp salted fish, the washed shrimp salted fish was removed again by using a compressor. The dried shrimp salted fish was dried to a moisture content of about 2.5 ± 0.5% using a hot air dryer, and then the dried shrimp salted fish was pulverized using a grinder to prepare shrimp salted sauce. The salinity of the prepared shrimp salted sauce was about 2 Measured in%. And the drying time using a hot air dryer was about 60 minutes.

[비교예][Comparative Example]

실시예 1과 달리 새우젓갈을 압축기를 이용하여 젓갈액을 제거하지 않은 상태에서 열풍건조기를 이용하여 수분함량이 약 2.5±0.5% 되도록 건조한 다음 건조된 새우젓갈을 분쇄기를 이용하여 분쇄하여 새우젓갈양념을 제조하였으며, 제조된 새우젓갈양념의 염도는 약 41%로 측정되었다. 그리고 열풍 건조기를 이용한 건조시간은 대략 240분 정도 소요되었다.Unlike Example 1, the shrimp salted fish was dried by using a hot air dryer in a state in which the salted salt was not removed using a compressor, and then dried to a dry water content of about 2.5 ± 0.5%. Was prepared, and the salinity of the prepared shrimp sauce was measured to be about 41%. And the drying time using a hot air dryer was about 240 minutes.

그리고 실시예 1 및 실시예 2의 새우젓갈양념에 대하여 냄새 및 맛에 관한 호감도에 관한 관능검사를 남자 10명, 여자 10명을 대상으로 9점 채점법(9-매우좋음, 7-좋음, 5-보통, 3-나쁨, 1-매우나쁨)에 의하여 평가하였고, 그 관능검사 결과는 다음 표 1과 같다. In addition, the sensory evaluation of the odor and taste of the salted fish sauce of Example 1 and Example 2 was carried out by a nine-point scoring method (10-good, 7-good, 5-) for 10 males and 10 females. Normal, 3-bad, 1-very bad), the sensory test results are shown in Table 1 below.

[표 1]건조시간, 염도 및 관능검사 결과[Table 1] Drying time, salinity and sensory test results

Figure 112006035796998-pat00001
Figure 112006035796998-pat00001

위 표 1에서 확인되는 바와 같이 본 발명의 실시예 1 및 실시예 2의 경우 건조시간이 비교예 240분에 비하여 60분으로서 매우 단축되고, 이에 따라 건조에 따른 비용이 크게 저하되어 생산성이 매우 향상될 뿐만 아니라, 염도 또한 비교예에 비하여 8이하로서 매우 낮아 웰빙문화를 추구하는 현대인의 소비자들에게 매우 각광받을 수 있을 것이라 사료되고, 또한 냄새 및 맛에 관한 관능검사 결과가 비교예에 비하여 현저히 높게 평가되었으며, 이는 실시예 1 및 2의 젓갈양념의 경우 젓갈액의 제거에 따른 젓갈 특유의 비린내가 크게 저감되었기 때문이라 사료된다.As confirmed in Table 1 above, in the case of Example 1 and Example 2 of the present invention, the drying time is significantly shortened as 60 minutes compared to the 240 minutes of the comparative example, and accordingly, the cost of drying is greatly reduced, thereby greatly improving productivity. In addition, the salt is also less than 8 compared to the comparative example is very low, it is considered to be very popular among consumers of modern people pursuing well-being culture, and also the sensory test results on smell and taste are significantly higher than the comparative example. It was estimated that the fishy seasonings of Examples 1 and 2 were significantly reduced in the fishy characteristic of salted fish caused by the removal of salted fish.

이상에서 살펴본 바와 같이 본 발명의 젓갈양념의 제조방법이 숙성된 젓갈의 젓갈액 및 수분을 제거하는 수분제거단계; 수분이 제거된 젓갈을 분쇄하는 분쇄단계;를 포함하여 이루어짐으로써, 젓갈액을 제거한 상태에서 젓갈양념을 제조하기 때문에 저염도의 젓갈양념을 제조할 수 있을 뿐만 아니라 젓갈 특유의 비린내를 크게 저감하여 냄새 및 맛의 호응도가 높은 젓갈양념을 제조할 수 있는 효과가 있다.As described above, the method for removing salted marinated salted salt and salted salted salted salted salted seafood of the present invention; Pulverizing the salted salted salted fish; by being made, including the salted salted salted salted salted salted salted salted salted salted salted salted fish salted salted salted salted salted salted salt And there is an effect that can produce a salted sauce with high taste response.

또한, 상기 수분제거단계를 숙성된 젓갈을 압축하여 젓갈액을 제거하는 압축단계 및 젓갈액이 제거된 젓갈을 건조하는 건조단계로 구성하여, 상기 압축단계에 의하여 젓갈액 및 수분을 제거한 후 건조함으로써, 건조시간을 대폭 줄일 수 있어 생산성을 크게 향상시킬 수 있을 뿐만 아니라 더욱 저염도 및 소비자의 호응도가 높은 젓갈양념을 제조할 수 있는 효과가 있다.In addition, the water removal step comprises a compression step of removing the salted salted salt and the drying step of drying the salted salted salted salted salt by compressing the matured salted salt, by drying after removing the salted salt and salted by the compression step In addition, the drying time can be drastically reduced, so that not only can the productivity be greatly improved, but also the salt can be prepared more salted and highly responsive to consumers.

그리고 상기 수분제거단계에 압축된 젓갈액을 세척하는 세척단계 및 세척된 젓갈액을 재압축하는 재압축단계를 더 추가함으로써, 젓갈양념의 염도를 소비자의 취향에 따라 조절할 수 있는 효과가 있다.And by adding the washing step for washing the compressed salted salt and the recompression step for recompressing the washed salted salt in the water removal step, there is an effect that can adjust the salinity of salted condiments according to the taste of the consumer.

Claims (4)

숙성된 젓갈의 젓갈액 및 수분을 제거하는 수분제거단계; 수분이 제거된 젓갈을 분쇄하는 분쇄단계;를 포함하여 이루어지고,A water removal step of removing salted salt and water of aged salted fish; A grinding step of grinding the salted salted salted fish; 상기 수분제거단계는 숙성된 젓갈을 압축하여 젓갈액을 제거하는 압축단계와, 젓갈액이 제거된 젓갈을 수분함량이 2~3%되도록 가열 또는 냉동건조하는 건조단계를 포함하여 이루어지는 것을 특징으로 하는 젓갈양념 제조방법.The water removal step is characterized in that it comprises a compression step to remove the salted salted salt by compressing the aged salted salt, and drying or heating or freeze-dried so that the salted salted salted salted salted salted salt is 2 to 3% Salted seasoning. 제1항에 있어서, 상기 수분제거단계는 숙성된 젓갈을 압축하여 젓갈액을 제거하는 압축단계와, 젓갈액이 제거된 젓갈을 세척하여 젓갈의 염도를 조정하는 세척단계와, 세척된 젓갈액을 재압축하여 세척시 발생한 수분을 제거하는 재압축단계와, 재압축된 젓갈을 수분함량이 2~3%되도록 가열 또는 냉동건조하는 건조단계를 포함하여 이루어지는 것을 특징으로 하는 젓갈양념 제조방법.The method of claim 1, wherein the water removal step is a compression step of removing the salted salted salt by compressing the aged salted salt, and a washing step of adjusting the salinity of salted salted salted salt by washing the salted salted salted salt, Recompression step of removing the water generated during the re-compression washing, and drying step of heating or freeze-dried so that the water content of the re-compressed salted fish 2 ~ 3%. 삭제delete 삭제delete
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KR102486373B1 (en) * 2021-09-01 2023-01-06 박윤선 Manufacturing method for anchovy source

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KR840000135B1 (en) * 1981-12-21 1984-02-20 박재균 Method for manufacturing powdered selted-fish

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Publication number Priority date Publication date Assignee Title
KR840000135B1 (en) * 1981-12-21 1984-02-20 박재균 Method for manufacturing powdered selted-fish

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102486373B1 (en) * 2021-09-01 2023-01-06 박윤선 Manufacturing method for anchovy source

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