KR100805355B1 - Cube-type natural seasoning base using hydrolysate of anchovy and a preparation method thereof - Google Patents

Abstract

A method for preparing a cube type natural seasoning, and a cube type natural seasoning prepared by the method are provided to improve taste and to enhance the convenience of cooking. A method for preparing a cube type natural seasoning comprises the steps of grinding an anchovy with a chopper; adding 1-5 wt% of alcalse; putting it in a thermostat water bath of 50-70 deg.C and stirring it for 1-5 hours; separating the supernatant; heating the separated supernatant for 1-5 hours to concentrate it; leaving it alone for 1-5 hours to separate pure solution; freeze-drying the separated solution to obtain an anchovy hydrolyzate; mixing the anchovy hydrolyzate with an anchovy powder, a radish powder, a Lentinus edodes powder, a kelp powder, doenjang (fermented soybean paste) or powdered red pepper, chopped garlic and a binder; cutting the mixture by a cube shape; and drying it at 50-70 deg.C for 1-5 hours.

Description

[0001] The present invention relates to a cube-type natural seasoning containing anchovy hydrolyzate and a preparation method thereof,

Fig. 1 is a photograph showing a state before packaging of a cube-type natural seasoning for miso soup according to the present invention.

FIG. 2 is a photograph showing a state after cube-type natural seasoning for miso soup according to the present invention is packaged individually using an aluminum wrapping paper.

The present invention relates to a cube-type natural seasoning containing anchovy hydrolyzate and a method of preparing the same, wherein the hydrolysis enzyme is added to anchovy and stirred, and then only the supernatant is taken, which is then concentrated by heating and centrifuged to obtain a clear filtrate , And anchovy powder, powder, starch powder, kelp powder, doenjang or chili powder and chopped garlic are added thereto, and the resulting mixture is cut into cubes in a cube shape using a binder such as lactose and dried, Type natural seasoning and a method for producing the same.

Anchovies ( Engraulis japonicus ), which is a temporally multiply fish caught in the coastal area of Korea, belongs to the order Clupeiformes, Family Engraulidae and anchovy, and has high content of nontoxic nitrogen compounds, Among them, the contents of free amino acids and nucleic acid-related substances that give taste components are high.

Anchovy is superior in terms of taste and nutrition, but more than 90% of the catch is used as a raw material for fish, fish and fish sauce because the decay rate is faster than other fish species. Anchovy sauce, And has been used for various purposes such as a substitute for soy sauce, a substitute for soy sauce,

Accordingly, in view of the above, the inventor of the present invention has found that, in order to rapidly process anchovy, in which the change of the line is very fast and a large amount of which is caught temporarily, the enzyme used is selected to develop functional seasoning food materials, Then, the hydrolyzate having the best optimum conditions is prepared by analyzing the change of color, and anchovy powder, powder, starch powder, kelp powder, miso or chili powder and chopped garlic are added to the anchovy hydrolyzate and the binder such as lactose A cube-type natural seasoning having improved sensuality and convenience can be produced by cutting the cube-shaped cube-shaped one according to the standard and drying the cube-type natural seasoning. Thus, the present invention has been completed.

Accordingly, an object of the present invention is to provide a cube natural seasoning improved in sensuality and convenience, which is produced using anchovy hydrolyzate.

It is another object of the present invention to provide a method for producing a cube-type natural seasoning improved in sensuality and convenience by using anchovy hydrolyzate.

The above object of the present invention can be accomplished by adding a hydrolytic enzyme to anchovy and stirring, taking only the supernatant, concentrating it by heating, concentrating and centrifuging to prepare a clear filtrate. Anchovy powder, no powder, , Doenjang or red pepper powder and chopped garlic were added and the mixture was cut into cubes in a cube shape by using a binder such as lactose and dried to prepare a cube-type natural seasoning and evaluation of its sensuality.

Hereinafter, the configuration of the present invention will be described.

The present invention provides a cube-type natural seasoning containing anchovy hydrolyzate and a process for producing the same.

More particularly, the present invention relates to anchovy, which comprises adding anhydrous enzyme to anchovy and stirring, taking only the supernatant, concentrating it by heating and concentrating, and then centrifuging to prepare a clear filtrate. Anchovy powder, The present invention also provides a cube-type natural seasoning prepared by adding doenjang or red pepper powder and chopped garlic, and cutting the mixture into a cube-shaped one-size standard using a binder such as lactose, followed by drying, and a method for producing the same.

In the present invention, anchovy hydrolyzate is preferably produced from the viewpoints of efficiency and sensuality by the process comprising the steps of:

Crushing anchovies with a chopper;

Adding an enzyme (Alcalase) corresponding to 1 to 5% by weight of anchovy weight;

Placing in a constant temperature water bath at 50 to 70 캜 and stirring with a stirrer for 1 to 5 hours;

Separating only the supernatant;

Heating the supernatant separated in the step for 1 to 5 hours to concentrate the supernatant;

Separating the clear filtrate by standing or centrifuging for 1 to 5 hours; And

And lyophilizing the clear filtrate of the above step.

In the method for producing the hydrolyzate, an appropriate amount of salt may be added at the final stage to adjust the salinity to an appropriate level.

The cube-like natural seasoning of the present invention is characterized in that it is prepared by the following process:

Anchovy hydrolyzate, anchovy powder, no powder, ointment powder, kelp powder, doenjang or chili powder, chopped garlic, and a binder;

Cutting the mixture of the above step into a cubic shape according to a one-time standard; And

And drying in a dryer at 50 to 70 ° C for 1 to 5 hours.

Each dried cube-type natural seasoning can be packaged individually by using aluminum wrapping paper.

The mixing ratio of the anchovy hydrolyzate, the anchovy powder, the non-powder, the ointment powder, the kelp powder, the soybean paste or the red pepper powder, the chopped garlic and the binder is 5-15 parts by weight of anchovy hydrolyzate, 0.5 to 2 parts by weight of powdered starch, 0.5 to 2 parts by weight of starch powder, 0.5 to 2 parts by weight of kelp powder, 1 to 15 parts by weight of miso or red pepper powder, 0.5 to 2 parts by weight of chopped garlic, If the amount is less than 0.5 parts by weight, the binder is not easily cube-shaped. If the binder is added in an amount of more than 2 parts by weight, the sensibility is lowered.

In the cube-type natural seasoning, soybean paste and red pepper powder are selected by adding soybean paste for natural seasoning for miso soup, and chili powder is selected for natural seasoning for soup stock.

The most preferable constitution of the cube-type natural seasoning for miso soup according to the present invention is that 10 parts by weight of anchovy hydrolyzate, 2 parts by weight of anchovy powder, 1 part by weight of no powder, 1 part by weight of starch powder, 4 parts by weight of miso, 1 part by weight of minced garlic and 1 part by weight of binder.

In the present invention, the most preferable constitution of the cube-type natural seasoning for ice-cream soup is 10 parts by weight of anchovy hydrolyzate, 2 parts by weight of anchovy powder, 1 part by weight of no powder, 1 part by weight of starch powder, 1 part by weight of kelp powder, 1 part by weight of chopped garlic and 1 part by weight of binder.

Hereinafter, the structure of the present invention will be described in detail by way of examples, but the scope of the present invention is not limited to the following examples.

Example  1: Anchovy according to the hydrolysis method Hydrolyzate  Quality survey

Anchovy hydrolyzate was prepared by varying the conditions as described below. As a control group, commercially available fish sauce commercially available from Company H was used.

enzyme Combination of hydrothermal method

The frozen anchovy was thawed and then ground and adjusted to pH 7 with stirring in an incubation bath at 60 ° C until the anchovy meat was warm. After that, 2% of the anchovy meat was added (2.4L of alcalase), and the digestion was performed for 3 hours. The hydrolyzate was filtered with gauze, and only the supernatant was taken. The supernatant was heated to 100 ° C. for 3 hours to obtain anchovy hydrolyzate A.

Hydrothermal enzyme  Combination method

The anchovy was heated for 3 hours at 100 ° C and then extracted with hot water. Then, the anchovy was subjected to hot water extraction, and then gauze was filtered. An enzyme (alcalase 2.4 L) corresponding to 2% of anchovy meat weight was added, The anchovy hydrolyzate B was prepared by taking only the clear filtrate.

Enzyme hydrothermal  Precipitation method

The anhydrous hydrolyzate C was prepared in the same manner as in the method for the hydrothermal treatment of the enzyme except that the filtration step was omitted and the precipitates were mixed together.

Enzyme digestion method

The anchovy in the frozen state was thawed, and then anchovy hydrolyzate D was prepared by adding only 2% of anchors (2.4%) of anchovy meat weight without adding water, and allowing the anchovy to be sufficiently decomposed for 8 hours.

Heat number  Extraction method

Anchovy hydrolysates E, F and G were prepared by three kinds of hydrothermal extraction methods.

The anchovy hydrolyzate E was obtained by mixing the anchovy and water at the same weight ratio of 1: 1, heating at 100 ° C for 3 hours, extracting with hot water, filtering with gauze, and taking the filtrate.

The anchovy hydrolyzate F was obtained by mixing anchovy and water at a weight ratio of 1: 1/2, heating the mixture at 100 DEG C for 3 hours, extracting hot water, filtering the mixture with gauze, and taking the filtrate.

The anchovy hydrolyzate G was obtained by heating the anchovy at 100 ° C for 3 hours, extracting hot water, filtering it with gauze, and taking the filtrate.

Enzyme-added enzyme Combination of hydrothermal method

The frozen anchovy was thawed and then ground and adjusted to pH 7 with stirring in an incubation bath at 60 ° C until the anchovy meat was warm. After that, 2% of the anchovy meat was added (2.4L of alcalase), and the digestion was performed for 3 hours. The hydrolyzate was filtered with gauze, and only the supernatant was taken. 1 part by weight of non-dried powder, 1 part by weight of mushroom powder, 1 part by weight of kelp powder and 1 part by weight of chopped garlic were added to 10 parts by weight of the anchovy hydrolyzate obtained by heating the supernatant for 3 hours at 100 DEG C for 12 hours The anchovy hydrolyzate H was prepared by heating and filtering with gauze to take only the supernatant.

The hydrolyzate prepared as described above was stored in a refrigerator for use as a sample.

Moisture, ash, crude fat, crude protein, carbohydrates and calories were measured as general components. The amount of crude protein and the amount of the crude protein were measured by the semimicro Kjeldahl method using the rapid drying method (105 ° C drying method), the direct method (550 ° C heating method), and the quick fat extraction method (automated soxhlet`s extractor) AOAC method.

The results are shown in Table 1 below.

moisture Ash Crude fat Crude protein carbohydrate Calories (cal) Commercial product 67.06 + - 0.73 23.96 ± 0.1 0.05 ± 0.01 5.18 ± 0.03 3.76 36.17 Enzymatic hydrothermal method (A) 74.87 ± 0.05 2.31 ± 0.01 1.62 + 0.02 18.8 ± 0.1 2.38 99.36 Hydrothermal method (B) 74.9 ± 0.05 3.63 + 0.03 2.46 ± 0.38 17.69 ± 0.3 1.23 97.8 Enzymatic hydrothermal precipitation method (C) 74.78 ± 0.01 2.47 ± 0.08 1.96 + 0.1 13.6 ± 0.28 7.19 100.8 Enzymatic Decomposition (D) 80.35 + 0.89 1.81 + 0.03 0.01 ± 0.002 14.73 + - 0.01 3.09 71.4 1: 1 mixed hot water extraction method (E) 91.9 ± 0.8 0.97 + 0.02 0.1 ± 0.01 6.99 ± 0.18 0.04 28.8 1: 1/2 mixed hot water extraction method (F) 89.39 + - 0.35 0.85 ± 0.01 0.15 + - 0.01 9.57 ± 0.02 0.04 39.77 1: 0 Hot water extraction method (G) 86.74 + 0.03 1.49 ± 0.06 0.18 + 0.02 9.99 ± 0.69 1.59 47.99 Enzymatic hydrothermal method (H) 89.3 ± 0.19 1.48 + 0.02 0.05 ± 0.01 4.14 + 0.03 5.04 37.15

To measure acidity of anchovy hydrolysates, volatile basic nitrogen and amino nitrogen content were analyzed and acidity was measured. The content of Amino nitrogen (AN) was measured by the Formol titration method. 5 g of the sample was ground, 250 mL of distilled water was added, and the mixture was stirred for 30 minutes. 30 mL of formaldehyde solution prepared in advance to pH 8.4 and 20 mL of distilled water were added to 25 mL of the stirring solution and titrated to pH 8.4 with 0.1 N NaOH solution . By the same procedure, distilled water was added instead of formaldehyde to perform a blank test, and the amino nitrogen content was measured according to the following formula.

In the above equation, A represents a sample volume (mL) of a 0.1N NaOH solution, B represents a blank test volume (mL) of a 0.1N NaOH solution, and F represents a concentration coefficient of a 0.1N NaOH solution.

Volatile Basic Nitrogen (VBN) content was analyzed by the microdiffusion method using Conway unit. 10 g of the sample was combined with 10 mL of distilled water and 20 mL of 10% TCA, subjected to a small amount of marine filtration, and then subjected to washing with 5% TCA to wash the residue. Add 1 mL of sample solution into the outer chamber of the conway, add 1 mL of H3BO3 to the inner chamber, inject 1 mL of 10% formalin solution and 1 mL of K ₂ CO ₃ rapidly into the outer chamber, immediately cover the lid and mix the sample solution and K ₂ CO ₃ solution After rocking, the plate was incubated at 37 ° C for 1 hour and then titrated with 0.02NH ₂ SO ₄ solution to measure VBN.

Volatile basic nitrogen (mg%) = 0.28 x (V1-V2) x F x D x 100 / S

Wherein, V1 is adequate consumption (mL), V2 is a proper consumption (mL) of 0.02NH ₂ SO ₄ solution in the blank test, F is the titer of 0.02NH ₂ SO ₄ solution of 0.02NH ₂ SO ₄ solution of the test, D is the dilution factor (50), S is the amount of sample (g), and 0.28 is the volatile basic nitrogen (mg) equivalent to 1 mL of 0.02NH ₂ SO ₄ solution.

In order to prevent autoxidation of samples, 10 g of BHT (1000 mg / kg) and 97.5 ml of distilled water were added to the sample to prevent the autooxidation of TBA (Thiobarbituric acid) in the Tarlagdis method, as in Pikul et al. And 2.5 ml of 4 N HCl were added to the reaction mixture to make it acidic, followed by distillation, and 50 ml of the distillate was taken. 5 ml of 0.02 M TBA solution (2-Thiobarbituric acid, Sigma Chem. Co., USA) was added to 5 ml of the distillate, and the mixture was shaken for 35 minutes in a water bath and then immediately cooled. Absorbance was measured at 538 nm using a spectrophotometer.

The TBA value is one of the most widely used methods for assessing fat oxidation, expressed as the number of moles of malonaldehyde contained in 1 kg of fat. This method is based on the fact that two molecules of thiobarbituric acid are condensed with one molecule of malonaldehyde, an oxidation product of unsaturated fats, to produce red pigment (530 nm).

The results are shown in Table 2 below.

Total nitrogen (%) AN (mg%) VBN (mg%) TBA Commercial product 0.83 ± 0.01 630 12.11 0 Enzymatic hydrothermal method (A) 3.01 ± 0.01 1176 12.99 + - 0.64 0 Hydrothermal method (B) 2.83 ± 0.05 798 11.75 ± 0.59 0 Enzymatic hydrothermal precipitation method (C) 2.18 ± 0.05 1176 108.32 ± 0 0 Enzymatic Decomposition (D) 2.36 ± 0.002 1195.6 20.66 0 1: 1 mixed hot water extraction method (E) 1.53 322 27.84 0 1: 1/2 mixed hot water extraction method (F) 1.12 ± 0.03 308 101.02 0 1: 0 Hot water extraction method (G) 1.59 ± 0.11 364 22.03 0 Enzymatic hydrothermal method (H) 0.66 ± 0.01 280 2.65 0

As can be seen from Table 2, the amino acid content of the fish sauce in the fermented food is more than 600 ㎎%. In the case of anchovy hydrolyzate by the enzyme hydrothermal method prepared by adding the enzyme, 1176 ㎎% It was found that the anchovy hydrolyzate by enzyme hydrolysis was 798㎎%, the anhydrous hydrolyzate by enzyme hydrothermal precipitation was 1176 ㎎%, and the anchovy hydrolyzate by enzyme digestion was 1195.6 ㎎%. there was. The higher the amount of amino acids, the better the intrinsic flavor of the sauce. Therefore, the combination of the enzymatic hydrothermal method and the enzymatic hydrothermal precipitation method or the enzymatic digestion method is preferable.

It was found that some of the volatile basic nitrogen reacts with sugars to induce the browning of the product and thus the volatile basic nitrogen content decreases slightly.

In addition, it was found that the amount of total nitrogen was slightly decreased because some nitrogenous components such as amino acids contained in the fish sauce were reduced through pyrolysis and polycondensation during the heat treatment.

Based on the above experimental results, it was confirmed that the method of combining the hydrothermal enzymes is the most efficient method. Based on these experimental values, the hydrolyzate of anchovy prepared by the enzyme hydrothermal method is lyophilized and powdered, and the cube-type natural seasoning is manufactured Respectively.

Example  2: Preparation of cube-type natural seasoning for miso soup

Anchovy hydrolyzate, anchovy powder, powder, starch powder, kelp powder, doenjang, chopped garlic, and binder (lactose) obtained by freeze-drying prepared by the method of the present invention in Example 1 were mixed at a blending ratio shown in Table 3 below After mixing, the mixture was shaped and cut into cubes according to the size of one time and dried in a drier at 60 DEG C for 3 hours to prepare a cube-type natural seasoning for miso soup of the present invention. The state of the seasoning 2 shown in Table 3 is shown in Fig. Furthermore, at the time of commercialization, the dried cube-type natural seasoning was individually wrapped and commercialized using an aluminum wrapping paper. Fig. 2 shows the appearance of a commercialized cube-type natural seasoning.

Mixing ratio of ingredients of cube-type natural seasoning for miso soup (unit: part by weight) division Anchovy hydrolyzate Anchovy powder No powder Height powder Kelp powder Miso chopped garlic Binder Seasoning 1 5 3 0.5 2 0.5 15 0.5 2 Seasoning 2 10 2 One One One 4 One One Seasoning 3 15 One 2 0.5 2 One 2 0.5
※ The above parts are based on anchovy hydrolyzate.

Comparative Example  1: Anchovy The hydrolyzate  Manufacture of cube-type natural seasoning for miso soup

2 parts by weight of anchovy powder, 1 part by weight of no powder, 1 part by weight of oat powder, 1 part by weight of tallow powder, 4 parts by weight of miso, 1 part by weight of minced garlic and 1 part by weight of binder (lactose) The cube - shaped natural seasoning for miso soup was prepared by cutting and shaping it according to the standard of the amount of the ash, drying it for 3 hours in a drier at 60 ° C, and packaging it individually using the aluminum wrapping paper.

Experimental Example  1: Sensory evaluation of natural seasoning for miso soup

100 g of spinach were prepared, 1 L of water was boiled, and the spinach was added. After boiling for 5 minutes, 1 cube-type natural seasoning (2 g) prepared in Example 1 and Comparative Example 1 was added and further boiled for 5 minutes to prepare spinach miso soup Respectively. As a control, 2 g of commercial anchovy (C) was used instead of natural seasoning and boiled.

Sensory evaluation was done by randomly extracting 10 persons from 20 to 50 years old male and 9 kinds of grades (9 = best; 8 = very good; 7 = fairly good; 6 = slightly good; 5 = I do not like it or not; 4 = I do not like it; 3 = I hate it, 2 = I hate it, 1 = I hate it the most). The results of sensory evaluation are shown in Table 4 below. The subjects of the sensory evaluation evaluated that the flavor of the spinach miso soup made by adding the natural seasoning of the present invention to the whole was much more fragrant and rich.

Sensory test result division Seasoning 1 Seasoning 2 Seasoning 3 Comparative Example 1 Control (C company) incense 7.9 8.9 8.2 5.0 5.2 flavor 8.0 8.7 7.8 4.8 5.6 color 7.8 8.2 8.2 6.9 6.2 Overall likelihood 7.9 8.6 8.1 5.6 5.7

Example  3: Ice  Preparation of cube-type natural seasoning for soup

Anchovy hydrolyzate, anchovy powder, powder, starch powder, kelp powder, red pepper powder, chopped garlic and binder (lactose) obtained by freeze-drying the enzyme hydrothermal method in Example 1 were mixed in the ratio shown in Table 5 , Cut into cubes according to the standard of one part, and dried in a drier at 60 DEG C for 3 hours to prepare a cube-like natural seasoning for the soup of the present invention. Furthermore, at the time of commercialization, the dried cube-type natural seasoning was individually wrapped and commercialized using an aluminum wrapping paper.

Mixing ratio of constituent ingredients of cube-type natural seasoning for soup stock (unit: part by weight) division Anchovy hydrolyzate Anchovy powder No powder Height powder Kelp powder Chili powder chopped garlic Binder Seasoning 4 5 3 0.5 2 0.5 15 0.5 2 Seasoning 5 10 2 One One One 10 One One Seasoning 6 15 One 2 0.5 2 One 2 0.5

Comparative Example  2: Anchovy The hydrolyzate  Unused Ice  Preparation of cube-type natural seasoning for soup

2 parts by weight of anchovy powder, 1 part by weight of no powder, 1 part by weight of ointment powder, 1 part by weight of kelp powder, 10 parts by weight of red pepper powder, 1 part by weight of chopped garlic and 1 part by weight of binder (lactose) The cube - shaped natural seasoning for ice - cube soup was prepared by cutting and shaping according to the size of one time, drying in a drier at 60 ° C for 3 hours, and then wrapping it individually in an aluminum wrapping paper.

Experimental Example  2: Sensory evaluation of natural seasoning for miso soup

Add 3L of water to 400g of beef brisket and boil it for 1 hour and 30 minutes. After cooling the soup, cool the meat and cool it. After ripping it, tear it and cut it into pieces. Then add sesame oil 10g, soy sauce 20g, red pepper powder 16g and chopped garlic 20g Respectively.

The bracken was cut into 6 cm lengths, and the taro stalks were boiled, the water was removed, and then cut into the same size and prepared. The green onions are sliced, boiled in a little water and then ready to rinse. The oyster mushrooms are torn by hand, boiled in water, removed from the water, prepared in the boiling water to prepare the host.

In a pan, 26 g of pepper oil was placed, and 100 g of each of the above prepared fern, turban stem, green onion, oyster, and host were added and roasted. The soup was boiled and boiled for 1 hour. Three natural seasonings (6 g) and seasoned meat were added to the mixture and the mixture was boiled for 10 minutes to prepare a six-pack.

As a control, 6 g of commercially available anchovy (C) was used instead of natural seasoning.

Sensory evaluation was done by randomly extracting 10 persons from 20 to 50 years old male and 9 kinds of grades (9 = best; 8 = very good; 7 = fairly good; 6 = slightly good; 5 = I do not like it or not; 4 = I do not like it; 3 = I hate it, 2 = I hate it, 1 = I hate it the most). The results of sensory evaluation are shown in Table 6 below. The subjects of the sensory test were evaluated to be much more tasty in the whiskers prepared by adding the natural seasoning of the present invention as a whole.

Sensory test result division Seasoning 4 Seasoning 5 Seasoning 6 Comparative Example 2 Control (C company) incense 7.2 8.5 8.1 5.4 5.1 flavor 7.8 8.9 8.0 4.3 5.4 color 8.0 8.4 7.9 7.1 6.0 Overall likelihood 7.7 8.6 8.0 5.6 5.5

As described above, the cube-type natural seasoning containing the hydrolyzate of anchovy according to the present invention and the preparation method thereof are prepared by adding a hydrolyzing enzyme to anchovy and stirring, taking only the supernatant, concentrating it by heating and concentrating, And anchovy powder, no powder, oyster powder, kelp powder, doenjang or chili powder and chopped garlic were added thereto, and the mixture was cut into cubes according to the size of one time using a binder such as lactose and dried. And it is an extremely useful invention in the food industry because it has an excellent effect of providing a cube-type natural seasoning that can provide convenience of cooking.

Claims (3)

Crushing anchovies with a chopper; Adding an enzyme (Alcalase) corresponding to 1 to 5% by weight of anchovy weight; Placing in a constant temperature water bath at 50 to 70 캜 and stirring with a stirrer for 1 to 5 hours; Separating only the supernatant; Heating the supernatant separated in the step for 1 to 5 hours to concentrate the supernatant; Separating the clear filtrate by standing or centrifuging for 1 to 5 hours; Lyophilizing the clear filtrate obtained in the above step to obtain anchovy hydrolyzate; Mixing the anchovy hydrolyzate obtained in the above step with anchovy powder, no powder, ointment powder, kelp powder, doenjang or chili powder, chopped garlic and binder; Cutting the mixture of the above step into a cubic shape according to a one-time standard; And Wherein the anchovy hydrolyzate is dried in a drier at 50 to 70 DEG C for 1 to 5 hours. The method according to claim 1, wherein the mixing ratio of the anchovy hydrolyzate, the anchovy powder, the no powder, the oat powder, the kelp powder, the doenjang or the chili powder, the chopped garlic and the binder is 5-15 wt. 1 to 3 parts by weight of anchovy powder, 0.5 to 2 parts by weight of no powder, 0.5 to 2 parts by weight of an oyster powder, 0.5 to 2 parts by weight of kelp powder, 1 to 15 parts by weight of miso or red pepper powder, And 0.5 to 2 parts by weight of an anchovy hydrolyzate. A cube-type natural seasoning comprising anchovy hydrolyzate prepared by the production method according to claim 1 or 2.

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