KR100860844B1 - Method for manufacturing salt flavored with salted anchories soup and the salt manufactured thereby - Google Patents

Method for manufacturing salt flavored with salted anchories soup and the salt manufactured thereby Download PDF

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KR100860844B1
KR100860844B1 KR1020070036842A KR20070036842A KR100860844B1 KR 100860844 B1 KR100860844 B1 KR 100860844B1 KR 1020070036842 A KR1020070036842 A KR 1020070036842A KR 20070036842 A KR20070036842 A KR 20070036842A KR 100860844 B1 KR100860844 B1 KR 100860844B1
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salt
drying
anchovy
paste
manufacturing
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KR1020070036842A
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Korean (ko)
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조재우
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주식회사 태평소금
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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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/40—Table salts; Dietetic salt substitutes
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution

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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)

Abstract

A method of manufacturing salt containing anchovy extract by aging and spray-drying a fresh anchovy and sea salt is provided to maintain nutrients of anchovies and to extend the distribution period. A fresh anchovy and sea salt are mixed in a ratio of 6 to 7:3 to 4, aged at 13 to 16deg.C for 1 to 2 years in a cavern or a storage cabinet and filtered with nonwoven fabric. The salted anchovy extract is sprayed at 10,000 to 15,000rpm in a spray dryer chamber which is maintaining at 180 to 300deg.C, adding with 9 to 10% by weight of water, granulated to a particle size of 0.8 to 2.0mm with a granulator and dried at 80 to 120deg.C for 1 to 2hr.

Description

멸장소금 제조방법 및 그 멸장소금{METHOD FOR MANUFACTURING SALT FLAVORED WITH SALTED ANCHORIES SOUP AND THE SALT MANUFACTURED THEREBY}METHOD FOR MANUFACTURING SALT FLAVORED WITH SALTED ANCHORIES SOUP AND THE SALT MANUFACTURED THEREBY}

도 1은 본 발명에 따른 멸장소금 제조과정을 보인 플로우챠트,1 is a flow chart showing the process of manufacturing the paste salt according to the present invention,

도 2는 본 발명에 따른 멸장소금 제조중 고온분무 과정을 보인 예시도.Figure 2 is an illustration showing a high-temperature spraying process during the manufacture of the paste salt according to the present invention.

♧ 도면의 주요 부분에 대한 부호의 설명 ♧♧ description of the symbols for the main parts of the drawing ♧

10....챔버 12....공급노즐10. Chamber 12 Supply nozzle

14....샤프트 16....디스크14..Shaft 16 .... Disc

본 발명은 멸장소금 제조방법 및 그 멸장소금에 관한 것으로, 보다 상세하게는 천연조미료인 멸장을 고온 분무 건조시켜 미세한 분말상태로 제조함으로써 보관성을 높이고 사용상 편의성을 증진시킴과 동시에 인체 흡수율도 높일 수 있도록 한 멸장소금 제조방법 및 그 멸장소금에 관한 것이다.The present invention relates to a method for producing anchovy salt and its salt, more specifically, by spray drying the seasoning of natural seasoning at high temperature to produce a fine powder to increase the storage properties and to improve the ease of use and at the same time the human absorption rate The present invention relates to a method of manufacturing anchovy salt which can be increased, and anchovy salt thereof.

일반적으로, 소금은 염화나트륨을 주성분으로 하면서 음식의 맛을 좌우하는 매우 중요한 조미료중 하나이며, 인체에 흡수되어 체액의 삼투압을 조절하고, 산염기 평형에 관여하는 신경자극 전단물질로서, 또한 소화액을 구성하는 주요 성분이 다.In general, salt is one of the most important seasonings based on sodium chloride and influences the taste of food.It is absorbed by the human body, regulates osmotic pressure of body fluids, and is a neurostimulatory shearing material involved in acid-base equilibrium. It is the main ingredient.

이러한 소금은 주로 해수를 증발시켜 만든 천일염이나 혹은 해수를 가열 건조시키거나 분사 건조시켜 만든 해수염, 이를 정제한 정제염, 가공한 가공염 등이 있다.Such salts include sun salt made mainly by evaporating seawater or sea salt made by heating or spray drying seawater, refined salt, and processed processed salt.

그리고, 멸장이란 멸치와 천일염을 이용한 젓갈의 액젓으로서, 오래전부터 전통적으로 사용해 왔으며, 아미노산 등이 풍부하고, 특유의 향을 가져 김치나 국거리 재료는 물론 조미료 또는 간장 대신으로 사용되고 있다.Anchovy is a salted fish sauce using anchovies and sun salt, and has been used for a long time. It is rich in amino acids and has a distinctive aroma and is used as a substitute for seasoning or soy sauce as well as kimchi and soy sauce.

그런데, 음식의 맛을 조절하면서 인체에 필요한 아미노산을 공급하는 멸장의 많은 유용성에도 불구하고, 액젓 상태로 보관되어야 하는 불편성, 보관시 부피가 증대되는 단점, 쉽게 부패되기 때문에 오는 유통기한상의 문제, 특유의 비린내로 인한 보관상의 불편은 물론 청결상의 문제 등의 한계로 인하여 그 활용도가 극히 제한되는 한계가 있어 왔다.By the way, in spite of the many usefulness of annihilation to supply the amino acids necessary for the human body while adjusting the taste of food, the inconvenience of having to be kept in a fish sauce, the disadvantage of increasing the volume during storage, problems of shelf life due to easily rot, There has been a limit that the utilization is extremely limited due to limitations such as storage inconvenience as well as cleanliness problems due to the unique fishy.

본 발명은 상술한 바와 같은 종래 기술상의 많은 문제점들을 감안하여 이를 해결하고자 창출한 것으로, 소금과 멸장을 결합시켜 분말화시킴으로써 이들의 장점을 최대한 살리면서 보관상 발생되는 많은 문제들과 유통기한상의 문제, 냄새 등의 문제를 일거에 해소시켜 그 활용도를 극대화시킬 수 있도록 한 멸장소금 제조방법 및 그 멸장소금을 제공함에 주된 목적이 있다.The present invention was created in view of the above-mentioned problems in the prior art, and solved this problem, while combining the salt with the extinction to make the most of their advantages by maximizing the advantages of storage and problems of shelf life. The main purpose of the present invention is to provide a method of manufacturing anchovy salt which can solve the problems such as odor, smell and so on and maximize its utilization.

본 발명은 상기한 기술적 과제를 달성하기 위하여, 생멸치와 천일염을 6~7:3~4의 중량비로 배합하여 멸장을 제조하는 단계와; 제조된 멸장을 13~16℃ 온도로 일정하게 유지되는 토굴 혹은 저장고에서 1~2년 숙성하는 단계와; 숙성된 멸장을 꺼내어 부직포를 이용하여 고체와 액체로 분리하는 추출 및 필터링 단계와; 필터링된 액상의 멸장을 180~300℃로 유지되는 스프레이 드라이어 챔버내에서 10000~15000 r.p.m으로 회전하는 디스크에 분사하여 건조 및 결정화하는 고온 분무건조 단계와; 고온 분무건조된 결정 분말에 이것의 총 중량 대비 9~10중량%의 물을 가하여 슬러리 상태로 만들고, 과립기를 이용하여 0.8~2.0mm의 입경을 갖는 분말로 과립화하는 단계와; 과립화된 분말을 다시 건조한 후 제품화하는 단계로 구성되는 멸장소금 제조방법을 제공한다.The present invention, in order to achieve the above technical problem, by combining the raw anchovy and sun salt in a weight ratio of 6-7: 3-4 to produce an extinction; Aging 1 to 2 years in the crypt or reservoir kept at a constant temperature of 13 ~ 16 ℃ manufactured; An extraction and filtering step of taking out the matured paste and separating the solid into a liquid using a nonwoven fabric; A hot spray drying step of spraying and drying the crystallized extinction of the filtered liquid onto a disk rotating at 10000 to 15000 r.p.m in a spray dryer chamber maintained at 180 to 300 ° C .; 9 to 10% by weight of water is added to the hot spray-dried crystal powder into a slurry state, and granulated into a powder having a particle diameter of 0.8 to 2.0 mm using a granulator; It provides a method for producing anchovy salt consisting of the step of forming the granulated powder again after drying.

이때, 상기 멸장을 제조하는 단계에서 사용되는 천일염은 해수를 최소한 3~4개월 동안 자연탈수시킨 것에도 그 특징이 있다.At this time, the natural salt used in the manufacturing of the extinction is characterized in that the natural dehydration of sea water for at least 3 to 4 months.

뿐만 아니라, 상기 과립화된 분말을 다시 건조한 후 제품화하는 단계에서 건조온도는 80~120℃이고, 건조시간은 1~2시간인 것에도 그 특징이 있다.In addition, the drying temperature in the step of forming the granulated powder again after drying, the drying temperature is 80 ~ 120 ℃, the drying time is characterized in that 1 to 2 hours.

또한, 상술한 방법에 의해 제조된 멸장소금 자체를 제공하는 것에도 그 특징이 있다.In addition, there is a feature in providing the paste salt produced by the above-described method itself.

이하에서는, 본 발명에 따른 바람직한 실시예를 첨부도면에 의거하여 보다 상세하게 설명하기로 한다.Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

도 1은 본 발명에 따른 멸장소금 제조과정을 보인 플로우챠트이고, 도 2는 본 발명에 따른 멸장소금 제조중 고온분무 과정을 보인 예시도이다.1 is a flow chart showing the process of manufacturing the paste salt according to the present invention, Figure 2 is an exemplary view showing a high-temperature spraying process during the manufacture of the paste salt according to the present invention.

본 발명은 저장 및 이동이 간편하며, 장기간 유통 가능하고, 멸장과 소금의 두가지 역할을 모두 수행할 수 있도록 분말화시킨 멸장소금을 제공한다.The present invention provides easy to store and move, long-term distribution, powdered soybean salt to perform both the role of annihilation and salt.

이를 위해, 본 발명에 따른 멸장소금 제조방법은 도 1에 도시된 바와 같이, 멸장제조 단계(S100), 숙성 단계(S200), 추출 및 필터링 단계(S300), 고온 분무건조 단계(S400), 과립화 단계(S500), 건조 단계(S600), 포장 단계(S700)의 순서로 이루어진다.To this end, according to the present invention, the manufacturing method of the paste salt as shown in Figure 1, manufacturing step (S100), ripening step (S200), extraction and filtering step (S300), hot spray drying step (S400), Granulation step (S500), drying step (S600), packaging step (S700) in the order of the order is made.

이때, 상기 포장 단계(S700)는 선택적인 사항으로서, 반드시 본 발명의 범주에 포함되어야 하는 것은 아니다.At this time, the packing step (S700) is optional, it is not necessarily included in the scope of the present invention.

그럼, 본 발명에 따른 멸장소금 제조방법을 상술한 단계들에 비추어 보다 구체적으로 설명한다.Then, in the light of the above-described steps the method for producing anchovy salt according to the present invention will be described in more detail.

본 발명에 따른 멸장소금 제조를 위해 먼저, 멸장제조 단계(S100)가 수행된다.In order to manufacture the paste salt according to the present invention, first, the paste manufacturing step (S100) is performed.

멸장은 일종의 액젓으로, 멸치와 소금을 배합하여 제조된다. 이때 멸치는 생멸치가 바람직하고, 소금은 천일염이 바람직하다.Anchovy is a kind of fish sauce, made by combining anchovy and salt. At this time, anchovy is preferably anchovy, salt is preferably a natural salt.

특히, 상기 생멸치와 천일염의 배합 비율이 중요한데, 본 발명에서 사용되는 멸장은 생멸치와 천일염이 6~7:3~4의 중량비로 배합됨이 바람직하다.In particular, the mixing ratio of the raw anchovy and the natural salt is important, the anchovy used in the present invention is preferably an organic anchovy and a natural salt in a weight ratio of 6-7: 3-4.

여기에서, 상기 비율로 한정하는 이유는 생멸치의 비율이 6 이하가 되면 천일염의 양이 많아져 발효에 필요한 미생물의 발육에 영향을 미치게 되고 그 맛이 상당히 짜게 되며, 생멸치의 비율이 7 이상일 경우에는 염도가 낮아져 목적하는 발효 이외의 기타 미생물의 부패로 인해 품질이 저하되므로 상기 범위로 한정함이 바람직하다.Here, the reason for limiting to the above ratio is that if the ratio of raw anchovy is 6 or less, the amount of sun salt increases, affecting the development of microorganisms necessary for fermentation, and the taste becomes considerably salty. Since salinity is lowered and the quality is lowered due to the decay of other microorganisms other than the desired fermentation, it is preferable to limit the above range.

또한, 상기 천일염은 해수를 대략 3~4개월에 걸쳐 자연탈수시켜 결정화시킨 것이 바람직한데, 천일염은 기본적으로 3~4개월의 자연 탈수 기간을 거치게 되면 쓴 맛을 내는 마그네슘이 공기중 수분과 화합하여 탈수되고, 더욱 좋은 맛을 내는 천일염이 되며 그 탈수기간을 오래 가질수록 더욱 좋은 맛을 내며, 그 맛은 멸장에 많은 효과를 주게 된다. 따라서, 더 오래 탈수시키면 좋을 것이나 생산성을 함께 고려하되 최소한의 탈수기간을 확보하기 위해 상기 기간으로 한정함이 바람직하다.In addition, it is preferable that the natural salt is crystallized by natural dehydration of seawater over about 3 to 4 months, the natural salt is basically a magnesium that gives a bitter taste when combined with water in the air after a natural dehydration period of 3 to 4 months It is dehydrated, becomes a natural salt that tastes better, and the longer the dehydration period, the better the taste, and the taste has much effect on the extinction. Therefore, it may be better to dehydrate longer, but in consideration of productivity, it is preferable to limit the period to ensure the minimum dehydration period.

이렇게 하여 멸장이 제조되면 이를 숙성시키는 단계(S200)가 수행된다.In this way, when the extinction is manufactured, a step of aging it is performed (S200).

상기 숙성 단계(S200)는 전통적인 방법으로 이용되는 토굴 저장법으로 숙성시킴이 바람직하다. 이 토굴 저장법은 약 13~16℃가 되는 토굴 속에서 저장 숙성하는 방법으로 약 1~2년 정도 숙성시키는 것이 바람직하고, 필요에 따라 더 오랜기간을 숙성시킬 수도 있다.The aging step (S200) is preferably aged by the crypt storage method used in the traditional method. This crypt storage method is a method of storage aging in a crypt that is about 13 to 16 ° C., and is preferably aged for about 1 to 2 years, and may be aged for longer periods as necessary.

물론, 대량생산을 위해서는 이 토굴처럼 항상 13-16℃의 온도로 일정하게 유지되는 저장시설(저장고)을 만들고 이를 이용하여 숙성하면 될 것이다.Of course, for mass production, like this crypt, you can make a storage facility (storage) that is constantly maintained at a temperature of 13-16 ° C. and mature it using it.

이때, 상기 숙성 단계(S200)에서의 숙성기간은 1~2년이 바람직하며, 이는 멸장이 제맛을 낼 수 있는 기본적인 기간으로서 더 숙성시킬 수도 있으나 생산효율성을 고려하여 1~2년 동안 숙성시킴이 특히 바람직하다.At this time, the aging period in the aging step (S200) is preferably 1 to 2 years, which may be further aged as a basic period that can be seasoned by the extinction but aging for 1 to 2 years in consideration of production efficiency Particularly preferred.

이렇게 하여, 숙성이 완료되면 숙성된 멸장, 즉 생멸치와 천일염이 혼합된 고액상태의 혼합물로부터 액체만 분리해 내는 추출 및 필터링 단계(S300)를 수행하게 된다.In this way, when the aging is completed, the extraction and filtering step (S300) that separates only the liquid from the mixture of the solid solution state that is aged, that is, raw anchovy and sun salt mixed.

상기 추출 및 필터링 단계(S300)는 스프레이 드라이어 챔버에 원료 투입시 이물질의 혼입을 방지하기 위한 단계로서 부직포를 이용하여 필터링하는 것을 말하며, 멸장의 고형분 이물 함량에 따라 고압 필터링 등 기타 다른 방법을 사용할 수도 있을 것이다.The extraction and filtering step (S300) refers to filtering by using a nonwoven fabric as a step for preventing the mixing of foreign materials when the raw material is injected into the spray dryer chamber, and may use other methods such as high pressure filtering according to the solid foreign matter content of the extinction. There will be.

이와 같이 필터링된 멸장은 이후 고온 분무건조 단계(S400)를 통해 분말화되게 된다.This filtered out is then powdered through the high temperature spray drying step (S400).

분말화 과정은 예컨대, 도 2에 도시된 방식과 같은 형태로 수행될 수 있다.The powdering process can be carried out, for example, in the form shown in FIG. 2.

즉, 도 2에서와 같이, 대략 180~300℃로 유지되는 밀폐된 챔버(10) 내부에는 상단으로부터 샤프트(14)가 인입되고, 이 샤프트(14)의 단부에는 디스크(16)가 고정되며, 상기 샤프트(14)는 구동수단에 의해 회전가능하게 설치되고, 챔버(10)의 상단 일측에는 공급노즐(12)이 연결된 구성을 갖는 드라이어 설비를 통해 수행될 수 있다.That is, as shown in Figure 2, the shaft 14 is drawn from the top inside the sealed chamber 10 maintained at approximately 180 ~ 300 ℃, the disk 16 is fixed to the end of the shaft 14, The shaft 14 may be rotatably installed by a driving means, and may be performed through a dryer facility having a configuration in which a supply nozzle 12 is connected to an upper end side of the chamber 10.

이 설비를 이용한 고온 분무건조 과정은, 대략 180~300℃로 예열된 챔버(10)에 공급노즐(12)을 통해 멸장을 챔버(10) 내부로 분사하는 형태로 공급하게 되고, 동시에 고속, 이를테면 10000~15000 r.p.m의 속도로 고속 회전하는 디스크(16)와 충돌시켜 건조와 동시에 결정화되도록 한다.The high temperature spray drying process using this equipment is supplied to the chamber 10 preheated to about 180 ~ 300 ℃ in the form of injecting the extinction through the supply nozzle 12 into the chamber 10, at the same time high speed, such as It collides with the disk 16 which rotates at a high speed at a speed of 10000 to 15000 rpm to crystallize simultaneously with drying.

여기에서, 원활한 건조를 위해서는 상기 디스크(16)가 최소한 10000 r.p.m의 회전속도를 가져야 하고, 15000 r.p.m을 넘게 되면 설비에 무리를 주므로 이 범위내로 회전시킴이 바람직하다.Here, in order to dry smoothly, the disk 16 should have a rotation speed of at least 10000 r.p.m, and if it exceeds 15000 r.p.m, it is preferable that the disk 16 be rotated within this range because it imposes a burden on the equipment.

이때, 상기 멸장을 공급하는 온도는 멸장의 농도에 따라 달라질 수 있는 바, 멸장의 농도가 높을수록 공급온도를 낮추고, 농도가 낮을수록 공급온도를 높이도록 함이 바람직하다.In this case, the temperature for supplying the extinction may vary depending on the concentration of the extinction. The higher the concentration of the extinction, the lower the supply temperature, and the lower the concentration, the higher the supply temperature.

이와 같은 고온 분무건조 단계(S400)를 거치게 되면 0.8~2.0mm 정도의 입도를 갖는 멸장소금 분말을 제조할 수 있게 된다.When the high temperature spray drying step (S400) as described above it is possible to manufacture the paste salt powder having a particle size of about 0.8 ~ 2.0mm.

아울러, 건조시 챔버(10) 내부 온도를 상기와 같이 한정하는 이유는 대략 180℃ 이하가 되면 알카리성을 유지하기 힘들고, 300℃를 넘게 되면 알카리성이 강하게 되므로 상기 온도범위로 한정하는 것이 바람직하며, 특히 바람직하기로는 250℃ 정도 일 때 약알카리에 가장 적당하다.In addition, the reason for limiting the internal temperature of the chamber 10 during drying as described above is difficult to maintain alkalinity when it is about 180 ° C. or lower, and when it exceeds 300 ° C., the alkalinity becomes strong, and thus it is preferable to limit the temperature to the above temperature range. Preferably it is most suitable for weak alkali when it is about 250 degreeC.

이렇게 하여, 멸장소금 분말이 제조되면 이후 과립기를 사용하여 상기 멸장소금 분말을 과립화하는 단계(S500)가 수행된다.In this manner, when the paste salt powder is produced, a step (S500) of granulating the paste salt powder using a granulator is performed.

상기 과립 단계(S500)는 멸장소금 분말에 물을 가해 반죽하여 슬러리 상태로 만들고, 이 슬러리 상태의 멸장소금 분말을 압출시켜 과립화하게 되는데, 이를테면 슬러리가 스크린(망)을 통과하도록 하는 형태가 될 수도 있다.The granulation step (S500) is kneaded by adding water to the paste salt powder to make a slurry state, and extruding the paste paste salt powder in the slurry state to granulate, for example, a form in which the slurry passes through a screen (network). It can also be

여기에서, 반죽시 가해지는 물의 양은 완전 건조된 분말의 총 중량 대비 9~10중량%를 첨가하여 반죽함이 바람직하다.Here, the amount of water added during kneading is preferably kneaded by adding 9 to 10% by weight relative to the total weight of the completely dried powder.

이때, 물 함량이 10%을 초과하게 되면 과립상태의 모양을 유지하기 어렵고, 9% 이하일 경우에는 제품이 분말상태 그대로 남아있게 되므로 상기 범위가 적당하다.At this time, when the water content exceeds 10%, it is difficult to maintain the shape of the granules, and when the water content is 9% or less, the above range is suitable because the product remains in the powder state.

이와 같은 과정을 통해 과립형 멸장소금이 완성되며, 이를 다시 건조시키는 단계(S600)가 수행됨으로써 과립화된 멸장소금을 최종적으로 제조 완성하게 된다.Through this process, the granular paste salt is completed, and the step of drying it again (S600) is performed to finally manufacture the granulated paste salt.

이때, 과립화된 멸장소금의 건조온도는 80~120℃가 바람직하며, 건조시간은 1~2시간이 적당하다.At this time, the drying temperature of the granulated paste salt is preferably 80 ~ 120 ℃, the drying time is suitable 1 ~ 2 hours.

뿐만 아니라, 과립자의 입경은 0.8~2.0mm(통상적인 과립기의 입경 크기임)를 유지하도록 하여 필요에 따라 그 활용도를 높임이 바람직하다.In addition, the particle size of the granules is preferably 0.8 ~ 2.0mm (usually the size of the particle size of the granulator) to increase the utilization as needed.

통상, 생산과 관리가 용이한 최적의 입경은 1.2mm이나 이를 포함할 수 있는 상기 범주의 크기로 함이 용도 변경을 감안하여 특히 바람직하다.In general, the optimum particle size, which is easy to produce and manage, is 1.2 mm, but it is particularly preferable in view of the use change to have the size of the above category which may include the same.

이후, 필요에 따라 포장 단계(S700)를 거쳐 출하하게 된다.After that, if necessary through the packaging step (S700) will be shipped.

이렇게 출하된 멸장소금은 김치, 백김치, 동치미, 깍두기, 생채를 비롯한 각종 김치를 담글때 간편 용이하게 사용될 수 있으며, 또한 국, 나물을 비롯한 각종 요리시 간장 대용으로 사용할 수 있는 천연발효 조미료가 된다.The soy sauce salt shipped in this way can be used easily when soaking various kinds of kimchi including Kimchi, white kimchi, Dongchimi, Kakdugi, raw vegetables, and it is a natural fermented seasoning that can be used as a substitute for soy sauce in various dishes including soups and herbs. .

이상에서 상세히 설명한 바와 같이, 본 발명은 생멸치를 이용하여 오랜기간 숙성된 멸장을 분말화함으로써 그 영양성분을 그대로 보다 쉽게 체내 흡수되도록 할 수 있고, 유통기한을 연장시킬 수 있으며, 보관 및 이동, 사용상의 편의성이 향상되고, 청결하게 보관할 수 있는 효과를 제공한다.As described in detail above, the present invention by using the raw anchovy powder for a long time to ripen the nutrients can be easily absorbed in the body as it is, the shelf life can be extended, storage, transport, use It improves the convenience and provides the effect that can be kept clean.

Claims (4)

생멸치와 천일염을 6~7:3~4의 중량비로 배합하여 멸장을 제조하는 단계와;Preparing anchovy by combining raw anchovy and sun salt in a weight ratio of 6-7: 3-4; 제조된 멸장을 13~16℃의 온도로 일정하게 유지되는 토굴 혹은 저장고에서 1~2년 숙성하는 단계와;Aging for 1 to 2 years in the crypt or reservoir kept at a constant temperature of 13 ~ 16 ℃ prepared jangjang; 숙성된 멸장을 꺼내어 부직포를 이용하여 고체와 액체로 분리하는 추출 및 필터링 단계와;An extraction and filtering step of taking out the matured paste and separating the solid into a liquid using a nonwoven fabric; 필터링된 액상의 멸장을 180~300℃로 유지되는 스프레이 드라이어 챔버내에서 10000~15000 r.p.m으로 회전하는 디스크에 분사하여 건조 및 결정화하는 고온 분무건조 단계와;A hot spray drying step of spraying and drying the crystallized extinction of the filtered liquid onto a disk rotating at 10000 to 15000 r.p.m in a spray dryer chamber maintained at 180 to 300 ° C .; 고온 분무건조된 결정 분말에 이것의 총 중량 대비 9~10중량%의 물을 가하여 슬러리 상태로 만들고, 과립기를 이용하여 0.8~2.0mm의 입경을 갖는 분말로 과립화하는 단계와;9 to 10% by weight of water is added to the hot spray-dried crystal powder into a slurry state, and granulated into a powder having a particle diameter of 0.8 to 2.0 mm using a granulator; 과립화된 분말을 다시 건조한 후 제품화하는 단계로 구성되는 것을 특징으로 하는 멸장소금 제조방법.The dried salt manufacturing method, characterized in that consisting of the step of forming the granulated powder again after drying. 청구항 1에 있어서;The method according to claim 1; 상기 멸장을 제조하는 단계에서 사용되는 천일염은 해수를 최소한 3~4개월 동안 자연탈수시킨 것을 특징으로 하는 멸장소금 제조방법.Sea salt used in the step of producing the extinct salt, characterized in that the natural dehydration of sea water for at least 3 to 4 months. 청구항 1에 있어서;The method according to claim 1; 상기 과립화된 분말을 다시 건조한 후 제품화하는 단계에서 건조온도는 80~120℃이고, 건조시간은 1~2시간인 것을 특징으로 하는 멸장소금 제조방법.The drying temperature is 80 ~ 120 ℃ in the step of producing the granulated powder again after drying, the drying time is characterized in that 1 to 2 hours. 청구항 1 내지 청구항 3중 어느 한 방법에 의해 제조된 것을 특징으로 하는 멸장소금.It is prepared by any one of claims 1 to 3 of the paste salt.
KR1020070036842A 2007-04-16 2007-04-16 Method for manufacturing salt flavored with salted anchories soup and the salt manufactured thereby KR100860844B1 (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101145239B1 (en) 2009-04-03 2012-05-24 신승진 The Method of Fermented Salts
KR102517659B1 (en) * 2022-06-24 2023-04-04 주식회사 아리바이오 Saltwater salt and its manufacturing method

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH03297363A (en) * 1990-04-13 1991-12-27 Yoshikatsu Suzuki Salty seasoning and production thereof
KR940019239A (en) * 1993-02-24 1994-09-14 이만규 Manufacturing Method of Kimchi Anchovy Sauce
KR970068889A (en) * 1996-04-04 1997-11-07 서은수 Manufacturing method of soy sauce made from anchovy

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH03297363A (en) * 1990-04-13 1991-12-27 Yoshikatsu Suzuki Salty seasoning and production thereof
KR940019239A (en) * 1993-02-24 1994-09-14 이만규 Manufacturing Method of Kimchi Anchovy Sauce
KR970068889A (en) * 1996-04-04 1997-11-07 서은수 Manufacturing method of soy sauce made from anchovy

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101145239B1 (en) 2009-04-03 2012-05-24 신승진 The Method of Fermented Salts
KR102517659B1 (en) * 2022-06-24 2023-04-04 주식회사 아리바이오 Saltwater salt and its manufacturing method
WO2023249344A1 (en) * 2022-06-24 2023-12-28 주식회사 아리바이오 Saline groundwater salt and production method therefor

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