KR101579563B1 - Using a method of producing high quality dried anchovies - Google Patents

Abstract

The present invention relates to a method for producing a high quality dried anchovy, comprising the steps of: (a) drying the birch bark to a moisture content of 5% or less and grinding it to a size of 100 μm to 150 μm; (b) mixing the pulverized birch bark powder of the step (a): purified water at a weight ratio of 1: 1, and fermenting the mixture at a temperature of 28 ° C to 36 ° C for 3 days; (c) mixing the fermented material of step (b): purified water in a weight ratio of 1: 5, and then extracting the mixture at a temperature of 85 ° C to 95 ° C for 2 hours, followed by filtration to prepare an extract; (d) drying the mushroom with a moisture content of 5% or less and pulverizing the mushroom to a size of 20 탆 to 50 탆; (e) mixing the material of step (d): purified water in a weight ratio of 1: 5, extracting the mixture at a temperature of 85 ° C to 95 ° C for 3 hours, and then filtering to prepare an extract; (f) mixing the material of step (c) and the material of step (e) at a weight ratio of 1: 5 to 1:30; (g) pulverizing dried maltose having a moisture content of 5% to 10% to a size of 0.01 mm to 0.1 mm; (h) 100 g to 300 g of the maltose powder of the step (g) is added per liter of purified water at 60 ° C to 80 ° C, followed by extraction for 3 hours to 5 hours, followed by filtration to obtain an extract; (i) mixing the extract of step (h) with the extract of step (f) in a weight ratio of 10: 1 to 1: 1; (j) adding salt to the extract of step (i) to boil the salt water at a temperature of 90 to 100 ° C in a salt concentration of 0.2% to 5%; (k) adding a freshwater anchovy to the salt water of the step (j), drenching it for 3 to 10 minutes, and then recovering and removing the water; (1) drying the anchovy of step (k) to a moisture content of 25% to 45%; (m) commercializing the dried anchovy of step (l).

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a high quality dried anchovy,

The present invention relates to a method for producing a high quality dried anchovy.

Anchovy (Anchovy) It is a unit fish belonging to anchovy family. The body is thin and long, and there is a line of silver in the body vertically, and the mouth is blown out, and the upper jaw is more than the lower jaw. It is called a sword of 4 ~ 5cm in body length, a sword of 5 ~ 7cm, . Spawning season is from spring to summer. It is distributed in Sakhalin and Maritime Provinces in Japan, Korea and China and is caught. Flesh has less fat and extract than sardines. Fry is the raw material of dried anchovies. In addition, it is important as a bait for bonito fishing, and it is also used for the manufacture of fish oil. In recent years, sardines of sardines have been called anchovy in Europe, though they have been consumed in large quantities as raw materials for fishmeal in recent years. In other words, remove the head and internal organs, salt, sugar, spices and put in a wooden barrel for a few months or more aged in the olive oil is prepared by immersing in olive oil and anchovy sauce is also used in the manufacture of anchovy.

   There is no manufacturing method of malt beer using the malt related to the present invention, and a similar prior art is the patent application 10-2008-0031817 (a method of producing anchovy containing molokia).

Calcium is known to be an indicator of anchovy salinity, anchovy drying and storage during storage and decomposition of lipids due to rancidity caused by many acid patches and storage at room temperature is short.

A problem to be solved by the present invention is to solve the problems of corruption, anchovy, and storage stability at room temperature of anchovy.

The present invention relates to a method for producing a high quality dried anchovy, comprising the steps of: (a) drying the birch bark to a moisture content of 5% or less and grinding it to a size of 100 μm to 150 μm; (b) mixing the pulverized birch bark powder of the step (a): purified water at a weight ratio of 1: 1, and fermenting the mixture at a temperature of 28 ° C to 36 ° C for 3 days; (c) mixing the fermented material of step (b): purified water in a weight ratio of 1: 5, and then extracting the mixture at a temperature of 85 ° C to 95 ° C for 2 hours, followed by filtration to prepare an extract; (d) drying the mushroom with a moisture content of 5% or less and pulverizing the mushroom to a size of 20 탆 to 50 탆; (e) mixing the material of step (d): purified water in a weight ratio of 1: 5, extracting the mixture at a temperature of 85 ° C to 95 ° C for 3 hours, and then filtering to prepare an extract; (f) mixing the material of step (c) and the material of step (e) at a weight ratio of 1: 5 to 1:30; (g) pulverizing dried maltose having a moisture content of 5% to 10% to a size of 0.01 mm to 0.1 mm; (h) 100 g to 300 g of the maltose powder of the step (g) is added per liter of purified water at 60 ° C to 80 ° C, followed by extraction for 3 hours to 5 hours, followed by filtration to obtain an extract; (i) mixing the extract of step (h) with the extract of step (f) in a weight ratio of 10: 1 to 1: 1; (j) adding salt to the extract of step (i) to boil the salt water at a temperature of 90 to 100 ° C in a salt concentration of 0.2% to 5%; (k) adding a freshwater anchovy to the salt water of the step (j), drenching it for 3 to 10 minutes, and then recovering and removing the water; (1) drying the anchovy of step (k) to a moisture content of 25% to 45%; (m) commercializing the dried anchovy of step (l).

The anchovy produced according to the preparation method of the present invention can reduce the intake of sodium which is a cause of adult diseases by lowering the salinity, and it is also possible to reduce the acidity of the acid anchovy produced by the fermentation, The storage stability at room temperature is enhanced, the flavor and nutritional content are improved, and the product quality is improved.

In order to achieve the above object, the present invention provides a method for manufacturing a high quality dried anchovy, comprising: (a) drying the birch bark to a moisture content of 5% or less and grinding it to a size of 100 to 150 탆; (b) mixing the pulverized birch bark powder of the step (a): purified water at a weight ratio of 1: 1, and fermenting the mixture at a temperature of 28 to 36 ° C for 3 days; (c) mixing the fermented material of step (b): purified water in a weight ratio of 1: 5, and then extracting the mixture at a temperature of 85 ° C to 95 ° C for 2 hours, followed by filtration to prepare an extract; (d) drying the mushroom with a moisture content of 5% or less and pulverizing the mushroom to a size of 20 탆 to 50 탆; (e) mixing the material of step (d): purified water in a weight ratio of 1: 5, extracting the mixture at a temperature of 85 ° C to 95 ° C for 3 hours, and then filtering to prepare an extract; (f) mixing the material of step (c) and the material of step (e) at a weight ratio of 1: 5 to 1:30; (g) pulverizing dried maltose having a moisture content of 5% to 10% to a size of 0.01 mm to 0.1 mm; (h) 100 g to 300 g of the maltose powder of the step (g) is added per liter of purified water at 60 ° C to 80 ° C, followed by extraction for 3 hours to 5 hours, followed by filtration to obtain an extract; (i) mixing the extract of step (h) with the extract of step (f) in a weight ratio of 10: 1 to 1: 1; (j) adding salt to the extract of step (i) to boil the salt water at a temperature of 90 to 100 ° C in a salt concentration of 0.2% to 5%; (k) adding a freshwater anchovy to the salt water of the step (j), drenching it for 3 to 10 minutes, and then recovering and removing the water; (1) drying the anchovy of step (k) to a moisture content of 25% to 45%; (m) commercializing the dried anchovy of step (l).

     The dried anchovy prepared according to the production method of the present invention has no fishy, spoilage, or acidic patch, and its flavor, texture, and taste are improved and the product quality is enhanced.

      BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail with reference to examples. However, the embodiments according to the present invention can be modified into various other forms, and the scope of the present invention should not be construed as being limited to the embodiments described below. The embodiments of the present invention are provided to enable those skilled in the art to more fully understand the present invention.

Example

In the manufacturing method of the present invention, the saline of the step (J) was prepared by preparing a dried anchovy having a moisture content of 35% to 45% by immersing the fresh live fish for 5 minutes at a salinity of 0.5%.

Comparative Example  One

As a general manufacturing method, a live anchovy having a moisture content of 35% to 45% was prepared by immersing live harvested fish in 0.5% salinity water for 5 minutes

Comparative Example 2

A general anchovy preparation with a moisture content of 35% ~ 45% was prepared by immersing live harvested fish in salted 5% salt water for 5 minutes

     The taste, smell, texture, and overall acceptability of the dried anchovy of Examples and Comparative Examples 1 and 2 were evaluated by the following methods. The anchovy samples of Examples and Comparative Example 1 and Comparative Example 2 were tested for 30 sensory test specimens of 20 to 40 male and female, and then the satisfaction with taste was evaluated. The evaluation methods were as follows: taste, flavor (Very bad: 1 point, slightly worse: 2 points, average: 3 points, slightly better: 4 points, very good: 5 points) ), And average scores are shown in Table 2 - Table 3.

<PH change according to storage date of dried anchovy: measured at 60% humidity and temperature 20 ℃ ~ 25 ℃> Date 1 day 2 days 3 days 4 days 5 days 6 days 7 days 8 days 9th 10 days 11th 12th 13th 14 days unit pH pH pH pH pH pH pH pH pH pH pH pH pH pH Example 3.6 3.6 3.6 3.7 3.7 3.8 3.9 4.0 4.2 4.3 4.4 4.5 4.5 4.6 Comparative Example 1 3.6 3.7 3.9 4.2 4.3 4.6 4.8 5.0 5.2 5.4 5.7 6.0 6.3 6.6 Comparative Example 2 3.4 3.4 3.5 3.6 3.8 3.9 4.2 4.4 4.7 4.9 5.1 5.4 5.8 6.1

<Comparison of sensory test when anchovy is sampled as it is> division smell Texture flavor Overall likelihood Example 4.8 4.6 4.7 4.7 Comparative Example 1 1.8 2.0 1.9 1.9 Comparative Example 2 2.4 2.2 2.0 2.2

<Comparison of sensory test when anchovy juice is sampled> division smell flavor Overall likelihood Example 4.9 4.8 4.8 Comparative Example 1 1.2 1.8 1.7 Comparative Example 2 1.7 1.7 1.8

(Anchovy broth was prepared by adding 50 g of dried anchovy per liter of purified water)

<Nutritional comparison table of dried anchovy> division Per 100g edible portion moisture
(%) protein
(%) Fat
(%) Ash
(%) carbohydrate
(%) Ca
(mg) P
(mg) Na
(mg) K
(mg) Example 43.9 38.0 5.3 11.9 0.9 894 942 2134 269 Comparative Example 1 44.1 37.2 6.8 11.2 0.7 859 901 2316 218 Comparative Example 2 43.4 37.6 6.6 11.6 0.8 867 923 12543 230

As shown in Table 1, the dry anchovy of the present invention is more improved in storage stability than the dry anchovy of Comparative Examples 1 and 2, as compared with the culm of the Comparative Examples 1 and 2. As shown in Table 2, the dry anchovy of the present invention is significantly less odorous than the dry anchovy of Comparative Examples 1 and 2, and the taste, texture, and taste are significantly improved. As shown in Table 3, the anchovy juice of the example was significantly less odorous than the anchovy juice of Comparative Examples 1 and 2, and the taste and the preference degree were greatly improved.

Referring to Table 4, it can be seen that the components of the fat and sodium components of the dried anchovy of the present invention were greatly reduced, and the various nutritional components were improved.

Claims (3)

(a) drying the birch bark to a moisture content of 5% or less and grinding to a size of 100 탆 to 150 탆;
(b) mixing the pulverized birch bark powder of the step (a): purified water at a weight ratio of 1: 1, and fermenting the mixture at a temperature of 28 to 36 ° C for 3 days;
(c) mixing the fermented material of step (b): purified water in a weight ratio of 1: 5, and then extracting the mixture at a temperature of 85 ° C to 95 ° C for 2 hours, followed by filtration to prepare an extract;
(d) drying the mushroom with a moisture content of 5% or less and pulverizing the mushroom to a size of 20 탆 to 50 탆;
(e) mixing the material of step (d): purified water in a weight ratio of 1: 5, extracting the mixture at a temperature of 85 ° C to 95 ° C for 3 hours, and then filtering to prepare an extract;
(f) mixing the material of step (c) and the material of step (e) at a weight ratio of 1: 5 to 1:30;
(g) pulverizing dried maltose having a moisture content of 5% to 10% to a size of 0.01 mm to 0.1 mm;
(h) 100 g to 300 g of the maltose powder of the step (g) is added per liter of purified water at 60 ° C to 80 ° C, followed by extraction for 3 hours to 5 hours, followed by filtration to obtain an extract;
(i) mixing the extract of step (h) with the extract of step (f) in a weight ratio of 10: 1 to 1: 1;
(j) adding salt to the extract of step (i) to boil the salt water at a temperature of 90 to 100 ° C in a salt concentration of 0.2% to 5%;
(k) adding a freshwater anchovy to the salt water of the step (j), drenching it for 3 to 10 minutes, and then recovering and removing the water;
(1) drying the anchovy of step (k) to a moisture content of 25% to 45%;
(m) commercializing the dried anchovy of step (1).
An anchovy produced by the method of claim 1.


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