KR101691982B1 - Method for manufacturing anchovy including curcuma - Google Patents
Method for manufacturing anchovy including curcuma Download PDFInfo
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- KR101691982B1 KR101691982B1 KR1020160044986A KR20160044986A KR101691982B1 KR 101691982 B1 KR101691982 B1 KR 101691982B1 KR 1020160044986 A KR1020160044986 A KR 1020160044986A KR 20160044986 A KR20160044986 A KR 20160044986A KR 101691982 B1 KR101691982 B1 KR 101691982B1
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- anchovy
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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
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/322—Foods, ingredients or supplements having a functional effect on health having an effect on the health of the nervous system or on mental function
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/3262—Foods, ingredients or supplements having a functional effect on health having an effect on blood cholesterol
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/2112—Curcumin, turmeric
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Abstract
Description
본 발명은 강황을 포함한 멸치 제조방법에 관한 것으로, 더욱 상세하게는 멸치에 강황을 첨가하여 비린내를 제거하고, 시각적인 면에서도 유아나 어린이에게 친근감을 주어 멸치를 쉽게 섭취할 수 있도록 한 것이다.The present invention relates to an anchovy preparation method involving turmeric, more specifically, to add turmeric to anchovies to remove fishy smell, and to provide an affinity for infants and children visually, so that anchovy can be easily ingested.
멸치는 한국인의 식생활과 가장 밀접한 어류로서 대개 삶고 말려서 볶음요리나 술안주로 주로 사용되고 있으며, 일반적으로 멸치는 유아 또는 어린이나 성장기의 유소년에 필요한 칼슘이 풍부하지만 비린내가 많이 나고, 모양이나 색깔 때문에 어린이나 유소년들이 대체로 좋아하지 않게 되어 편식하는 문제가 발생하고 있다.Anchovy is the most closely related fish to the diet of Koreans. It is mainly used as stir-fried dish and dried fish for cooking and salting. In general, anchovy is rich in calcium necessary for infants or young children. However, There is a problem that the young people do not like it so often that they are uncomfortable.
또한, 웰빙이란 추세에 맞추어 칼슘 이외에 다양한 영양소를 공급하기 위해 멸치에 다양한 재료를 포함하고 있는 멸치를 제조하여 제공하고 있다.In addition, in order to supply various nutrients besides calcium in accordance with the trend of well-being, anchovy containing various ingredients in anchovy is manufactured and provided.
이러한 멸치를 제조하는 종래기술로는 등록특허공보 제0449885호에 녹차의 주 성분인 카테킨 성분을 포함하는 건멸치를 제조하는 방법에 있어서, (a) 해수, 민물을 일정량 혼합하여 끓인 후 불순물을 깨끗하게 제거하여 상온보다 다소 낮게 냉각한 물에 생멸치를 깨끗하게 세척하는 단계와, (b) 커다란 용기에 깨끗한 지하수 또는 민물 20리터당 마른 녹차잎을 100±50g을 넣고 일반 천연 소금 90±40g을 넣은 후 가열하여 녹차 잎으로부터 카테킨 성분을 우러나게 하는 단계와, (c) 상기 카테킨 성분이 다량 우러난 물에서 녹차잎 등의 불순물을 깨끗하게 제거한 후 온도 약 90℃ 로 유지한 상태에서 상기 세척한 생멸치를 넣어 2분내지 3분정도 담그어 녹차의 카테킨 성분이 멸치의 내부로 스며들게 하는 단계와, (d) 상기 카테킨 성분이 스며든 멸치를 수조로부터 꺼내어 멸치의 변질을 방지하기 위하여 온도 20±5℃ 의 온도에서 냉풍건조시키는 단계와, (e) 상기(c)단계에서 제조한 카테킨 성분이 함유된 깨끗한 물의 온도를 10±5℃ 로 냉각시킨 물에 상기 (d)단계에서 다소 건조시킨 멸치를 담그어 한 번 더 녹차의 주성분인 카테킨 성분을 멸치 내부로 주입하는 단계와, (f) 상기 카테킨 성분을 포함한 멸치를 수조에서 꺼내어 건조시 변질을 방지하기 위하여 상온 이하의 온도에서 강제통풍시켜 건조시키는 단계를 구비한 카테킨 성분을 다량 함유한 건멸치 제조 방법이 등록공개되어 있다.As a conventional technique for producing such anchovy, Korean Patent No. 0449885 discloses a method for producing dried anchovy comprising a catechin component as a main ingredient of green tea, comprising the steps of: (a) mixing a certain amount of sea water and fresh water, boiling, (B) 100 ± 50 g of clean green ground leaves or fresh green leaves per 20 liters of fresh water are placed in a large container, 90 ± 40 g of natural natural salt is added, and the mixture is heated (C) removing the impurities such as green tea leaves from the catechin component in a large amount of water, and keeping the temperature at about 90 ° C, Soaking the catechin component of the green tea into the anchovy for about 3 minutes, and (d) removing the catechin component-permeated anchovy from the tank (E) cooling the clean water containing the catechin component prepared in the step (c) to a temperature of 10 ± 5 ° C to remove the catechin component, (D) a step of pouring the dried anchovy into the anchovy, which is the main component of the green tea, and (f) removing the anchovy containing the catechin component from the aquarium to prevent deterioration during drying A method for manufacturing anchovy, which contains a large amount of a catechin ingredient having a step of forced-air-drying at a temperature below room temperature, is disclosed.
또 다른 종래기술로는 등록특허공보 제0603653호에 죽염 및 녹차를 이용하여 가공된 마른멸치에 있어서, 상기 멸치는 어획한 생멸치를 자숙처리하여 건조한 후, 1% 3회죽염 및 0.5% 녹차추출물을 함유한 5%의 식염수를 상기 자숙처리 후 건조된 멸치 1kg 당 100mL 분무처리하고 이후 건조를 다시 진행하면서 1시간 간격으로 총 5회 분무처리한 후 건조시켜 제조되는 것을 특징으로 하는 풍미 및 저장성이 개선된 마른멸치가 등록공개되어 있다.In another prior art, in an anchovy prepared by using bamboo salt and green tea in Patent Registration No. 0603653, the anchovy was cultured in a mortar and dried, and then 1% of 3% hornblende and 0.5% of green tea extract 5% saline was sprayed on the dried anchovy at a rate of 100 ml per 1 kg of the anchovy after the above-mentioned masturbation treatment, and then spray-treated for 5 times at intervals of 1 hour while being dried again, followed by drying. Dried anchovies are registered and open.
그러나 종래의 방법에 의해 제조되는 멸치는 영양적인 측면에서는 다양한 영양소를 포함하고 있지만 색상이나 모양에서 아직 유아나 어린이들에게 친근함을 주지 못하고 있는 실정이다.However, the anchovies produced by the conventional methods contain various nutrients in terms of nutrition, but they are not yet friendly to infants and children in color or shape.
본 발명은 상술한 문제점을 해결하기 위하여 안출된 것으로, 멸치에 강황을 첨가하여 비린내를 제거하고, 시각적인 면에서도 유아나 어린이에게 친근감을 주어 멸치를 쉽게 섭취할 수 있는 멸치를 제공하고자 하는 것이다.Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made in an effort to solve the above-mentioned problems, and an object of the present invention is to provide anchovy which can easily ingest anchovy by adding turmeric to anchovies to remove fishy smell and giving affinity to infants and children visually.
본 발명 강황을 포함한 멸치 제조방법은 멸치를 준비하는 1단계 준비공정; 상기 1단계 준비공정에서 준비한 멸치를 강황가루가 용해되어 있는 알코올에 담그는 2단계 침지공정; 상기 2단계 침지공정에서 알코올에 담겨 있는 멸치를 꺼낸 후, 건조하는 3단계 건조공정; 상기 3단계 건조공정에서 건조된 멸치를 포장하는 4단계 포장공정을 포함하여 제조되는 것이 특징이다.The present invention provides an anchovy preparation method comprising the step of preparing anchovy; A two-stage immersion step in which the anchovy prepared in the step 1 preparation step is immersed in an alcohol in which turmeric powder is dissolved; A three-step drying step of taking out the anchovies contained in the alcohol in the two-stage immersion step and then drying; And a four-step packaging process for packaging the dried anchovy in the three-stage drying process.
따라서, 본 발명 강황을 포함된 멸치는 비린내와 같은 악취 제거되어 있으며, 시각적인 면에서도 유아나 어린이에게 친근감을 주어 멸치를 쉽게 섭취할 수 있게 하고, 강황의 주성분인 커규민에 의해 강력한 항암효과, 콜레스테롤 수치저하, 치매예방과 뇌졸중예방 및 골다공증개선 등의 현저한 효과가 있다.Therefore, the anchovy containing the present turmeric has an odor such as fishy smell removed, and it is easy to take anchovy by giving familiarity to infants and children visually, and it has a strong anticancer effect by curcumin which is a main component of turmeric, Lowering cholesterol levels, preventing dementia, preventing stroke, and improving osteoporosis.
도 1은 본 발명 강황을 포함한 멸치 제조공정도.1 is a view showing an anchovy production process including the present invention.
본 발명 강황을 포함한 멸치 제조방법은 멸치를 준비하는 1단계 준비공정; 상기 1단계 준비공정에서 준비한 멸치를 강황가루가 용해되어 있는 알코올에 담그는 2단계 침지공정; 상기 2단계 공정에서 알코올에 담겨 있는 멸치를 꺼낸 후, 건조하는 3단계 건조공정; 상기 3단계 건조공정에서 건조된 멸치를 포장하는 4단계 포장공정을 포함하여 제조되는 것이 특징이다.The present invention provides an anchovy preparation method comprising the step of preparing anchovy; A two-stage immersion step in which the anchovy prepared in the step 1 preparation step is immersed in an alcohol in which turmeric powder is dissolved; A three-step drying process in which the anchovy contained in the alcohol is taken out and dried in the two-step process; And a four-step packaging process for packaging the dried anchovy in the three-stage drying process.
상기 2단계에서 사용하는 알코올은 순도 70%인 것을 사용하는 것이 특징이다.The alcohol used in step 2 above is characterized by having a purity of 70%.
상기 2단계에서 강황가루가 용해되어 있는 알코올에 멸치를 1∼5분 정도 담가 두는 것이 특징이다.In step 2, the anchovy is immersed in the alcohol in which the turmeric powder is dissolved for about 1 to 5 minutes.
상기 4단계에는 견과류를 포함하여 포장하는 것을 특징으로 한다.In the fourth step, nuts are packed and packaged.
이하, 본 발명 강황을 포함한 멸치 제조방법을 첨부한 도면에 의해 상세히 설명하면 다음과 같다.Hereinafter, an anchovy production method involving the present invention will be described in detail with reference to the accompanying drawings.
도 1은 본 발명 강황을 포함한 멸치 제조공정도이다.1 is a view showing an anchovy production process including the present invention.
도 1에 도시된 바와 같이 본 발명 본 발명 강황을 포함한 멸치 제조방법 먼저, 1단계 준비공정으로서 멸치를 준비하도록 한다.As shown in FIG. 1, the anchovy containing the present invention of the present invention is prepared as an anchovy first step preparation step.
멸치는 길이가 1∼5cm 사이의 것으로, 내장을 제거하지 않은 것을 사용하도록 한다.The anchovy should be between 1 and 5 cm long and should not be removed.
또한, 바다에서 갓 잡아온 멸치에 염분을 제거하는 저염공정을 추가시킴으로써 제조된 멸치가 짜지 않아 간식처럼 먹을 수 있도록 하였다.In addition, by adding a low salt process to remove salt from the freshly caught anchovy from the sea, the prepared anchovies are not squeezed so that they can be eaten as a snack.
저염공정은 크게 흐르는 물에 행하는 1차 저염공정과 담수된 물에 침지시키는 2차 저염공정으로 나눌 수 있다.The low-salt process can be divided into a first-stage low-salt process in which water is largely flowing and a second-stage low-salt process in which the product is immersed in fresh water.
먼저, 1차 저염공정으로 바다에서 갓 잡아온 멸치를 흐르는 물에 세척하여 표면에 존재하는 이물질과 함께 멸치의 염도를 낮추게 된다.First, the primary low-salt process removes the anchovy salinity from the surface of the anchovy by washing it with running water.
흐르는 물로서 사용하는 이유는 멸치의 염도를 낮추는 것뿐만 아니라 멸치의 표면에 존재하는 이물질을 제거하는 목적이기 때문이다.The reason why it is used as flowing water is not only to lower the salinity of anchovies but also to remove foreign substances present on the surface of anchovies.
이때, 물의 온도는 4∼15℃로 하고, 세척시간은 15∼20분 내에 행하는 것이 좋다.At this time, the temperature of water should be 4 to 15 ° C and the washing time should be within 15 to 20 minutes.
만약, 상기 물의 온도가 4℃ 미만이거나 또는 세척시간이 15분 미만일 경우에는 멸치 표면의 이물질 또는 염분이 완전히 제거되지 않아 최종 제조되는 멸치의 비린내가 소비자에게 거부감을 줄 수 있으며, 상기 물의 온도가 15℃를 초과하거나 또는 세척시간이 20분을 초과하는 경우 그 이하의 조건에 비하여 저염 멸치의 맛 및 육질이 저하되거나 멸치의 조직 내로 많은 수분이 흡수되어 저장성이 떨어지기 때문이다.If, or that the water temperature is lower than 4 ℃ or the cleaning time is 15 minutes is less than if there does not become foreign matter or the salt of the anchovy surface completely removed and to give the final resistance to the fishy anchovy consumer is produced, the temperature of the water If the temperature is more than 15 ° C or the washing time is more than 20 minutes, the taste and meat quality of the low salt anchovy will be lowered or much water is absorbed into the anchovy tissue and the storage stability will be lowered.
이렇게 흐르는 물에 한번 침지시켜 염도를 낮춘 멸치는 물에서 꺼낸 후 물기를 제거하는 과정을 거치게 되는데, 물기를 제거하는 방법으로는 멸치를 건조채반에 받쳐 물기를 제거하도록 한다.The anchovy, which has been soaked once in the running water to lower the salinity, is removed from the water In order to remove the water, the anchovies are held on a drying jar to remove the water.
멸치가 담겨 있는 건조채반을 수회 흔들거나, 1 내지 5분 정도 정치시켜 물기를 제거시키도록 하는 것으로, 2차 저염공정에서 다시 담수된 물에 멸치를 침지시켜야 하기 때문에 물기는 완전히 제거하지 않아도 된다.The dried sesame seeds containing the anchovies are shaken several times or left standing for 1 to 5 minutes to remove the water, so that the anchovy must be immersed in the fresh water again in the second low salt process, so that the water need not be completely removed.
상기 건조채반은 멸치의 이물질 또는 염분이 빠져나갈 수 있는 눈 크기를 가진 것이라면 어느 것이나 사용 가능하나, 바람직하게는 눈의 지름이 1mm 내지 5mm 인 것을 사용하도록 한다.The dry sorbet may be any of those having an eye size capable of escaping foreign matter or salty anchovy, but preferably having an eye diameter of 1 mm to 5 mm.
그리고 2차 저염공정은 물기를 제거한 멸치를 물에 침지시켜 멸치의 고유한 불순물 또는 염분을 2차 제거하는 공정으로, 염분이 포함되어 있지 않은 담수를 사용하며, 담수의 온도는 4 내지 15℃가 유지되도록 한다.The second low-salt process is a process of secondly removing an impurity or salt inherent to anchovy by immersing the anchovy in which water is removed. The freshwater which does not contain salt is used, and the temperature of the fresh water is 4 to 15 ° C. .
상기 멸치를 침지하는 시간은 멸치의 염분에 따라 달리할 수 있으며, 바람직하게는 3 내지 8분 동안 침지하도록 한다.The time for immersing the anchovy may vary depending on the salty anchovy, and is preferably 3 to 8 minutes.
1차 저염공정과 마찬가지로 침지시간이 3분 미만인 경우 멸치 내에 남아 있는 불순물 또는 염분이 제거되지 않아 최종 제조되는 저염 멸치의 맛, 향, 비린내 등이 개선되지 않으며, 침지시간이 8분을 초과하는 경우 멸치 내부로 수분이 많이 흡수되어 멸치의 외관이 좋지 않고, 후공정을 위해 건조하는데 많은 시간이 소요되기 때문이다.If the immersion time is less than 3 minutes, impurities or salts remaining in the anchovy are not removed and the taste, flavor, and fishiness of the prepared low-salt anchovy are not improved, and if the immersion time exceeds 8 minutes This is because the anchovy absorbs a lot of moisture into the inside of the anchovy so that the anchovy does not look good and it takes much time to dry it for the post-process.
상기 1단계 준비공정에서 준비한 멸치를 강황가루가 용해되어 있는 알코올에 담그는 2단계 침지공정을 가지게 된다.Step immersing step in which the anchovy prepared in the step 1 preparation step is immersed in an alcohol in which the turmeric powder is dissolved.
상기 강황가루가 용해되어 있는 알코올에는 우유, 토마토 중 선택하여 첨가할 수 있는 것이다.The alcohol in which the turmeric powder is dissolved may be selected from milk and tomatoes.
상기 강황가루가 용해되어 있는 알코올 100중량부에 대하여, 우유 0.5~1중량부를 첨가하는 것으로, 상기 우유는 강황가루 성분인 쿠루쿠민의 체내 흡수율을 증가시키는 것으로, 쿠루쿠민은 암을 억제하는 성분이다.By adding 0.5 to 1 part by weight of milk to 100 parts by weight of the alcohol in which the turmeric powder is dissolved, the milk increases the absorption of the body of the citrus powder, which is a component of the turmeric powder, and the component that inhibits cancer .
우유는 분말상태를 사용하며, 토마토는 관용의 수단에 의해 건조시킨 것을 사용하도록 한다.Milk is powdered and tomatoes are dried by conventional means.
상기 강황가루가 용해되어 있는 알코올 100중량부에 대하여, 토마토 0.5~1중량부를 첨가하는 것으로, 상기 토마토는 향신료의 항산화력을 극대화하여 체내 흡수 시 항산화력에 의해 체내 산화방지, 모세혈관 강화, 혈압 감소시키는 리코펜 성분을 가지고 있다.0.5 to 1 part by weight of tomato is added to 100 parts by weight of the alcohol in which the turmeric powder is dissolved to maximize the antioxidant power of the spice so that the antioxidant ability upon absorption into the body prevents oxidation in the body, And has a lycopene ingredient that reduces it.
상기 2단계 침지공정에서 사용하는 알코올은 순도 70%인 것을 사용하며, 강황가루가 용해되어 있는 알코올에 멸치를 1∼5분 정도 담가 두어 멸치가 노랗게 물이 들도록 한다.The alcohol used in the two-step immersion process is 70% purity, and anchovy is immersed in the alcohol in which the turmeric powder is dissolved for 1 to 5 minutes so that the anchovy becomes yellow.
강황이 용해된 알코올에 멸치를 1분 미만으로 담가 두게 되면 강황의 색인 노란색이 충분히 스며들지 않으며, 또한 5분을 초과하여 담가 두게 되면 멸치가 너무 물러지게 건조하더라도 상품으로 가치가 떨어지게 된다.If the anchovy is immersed in the alcohol dissolved in the turmeric for less than 1 minute, the yellow color of the turmeric does not sufficiently penetrate. If the anchovy is immersed for more than 5 minutes, the anchovy is dried down too much,
상기 2단계 침지공정에서 사용하는 알코올은 순도 70%인 것을 사용하는 것이 바람직하다.The alcohol used in the two-stage immersion step is preferably one having a purity of 70%.
그리고 3단계 공정은 상기 2단계 침지공정에서 알코올에 담겨 있는 멸치를 꺼낸 후, 건조하는 건조공정이다.The third step is a drying step in which the anchovy contained in the alcohol is taken out in the two-stage immersion step and then dried.
건조공정의 조건으로는 상기 건조는 25 내지 40℃의 온도에서 1 내지 5시간 건조하는 것으로, 상기 온도는 바람직하게는 30 내지 40℃, 보다 바람직하게는 34 내지 37℃이며, 상기 시간은 바람직하게 2 내지 4시간 동안 건조하는 것이다.As the conditions of the drying process, the drying is performed at a temperature of 25 to 40 DEG C for 1 to 5 hours, preferably 30 to 40 DEG C, more preferably 34 to 37 DEG C, Followed by drying for 2 to 4 hours.
상기 멸치의 건조온도가 25℃ 미만이거나 건조시간이 1시간 미만인 경우에는 2차 저염공정에서 침지된 멸치 내부의 수분이 충분히 건조되지 않아 보관시 멸치의 맛, 향 등이 변질될 우려가 있고, 건조온도가 40℃를 초과하거나 건조시간이 5시간을 초과하는 경우에는 맛, 향, 저작성 등이 감소되거나 그 이하의 건조 온도 및 시간으로 건조한 멸치에 비하여 현저한 수분 감소가 이루어지지 않아 비경제적인 문제가 발생하기 때문이다.When the drying temperature of the anchovy is less than 25 占 폚 or the drying time is less than 1 hour, the moisture inside the anchovy immersed in the second low-salting step may not be sufficiently dried, thereby deteriorating the taste and aroma of the anchovy during storage, When the temperature exceeds 40 ° C or the drying time exceeds 5 hours, the taste, aroma, and durability are reduced or the drying time and time of drying are less than that of the dried anchovy. .
상기 건조방법으로는 로터리킬른, 연속식 건조기, 냉풍 건조기 등을 사용하여 이루어질 수 있다.The drying method may be a rotary kiln, a continuous dryer, a cold air dryer, or the like.
이렇게 건조된 멸치의 수분 함량은 18 내지 22% 상태가 되도록 하도록 하는 것으로, 수분함량이 18% 미만이면 표면이 너무 딱딱하여 씹기에 부담스럽거나 후공정에 꿀과 함께 견과류를 버무릴 시 혼합이 쉽지 않을 수 있으며, 22%를 초과하면 너무 물러서 상품성이 떨이지며, 씹는 느낌이 떨어지게 된다.The moisture content of the dried anchovy is set to be in the range of 18 to 22%. If the moisture content is less than 18%, the surface is too hard to be chewed or it is difficult to mix the nuts with honey in the post- , And if it exceeds 22%, it is too withdrawn, the merchantability is reduced, and the feeling of chewing is decreased.
끝으로, 4단계 공정은 포장공정으로서 상기 3단계 건조공정에서 건조된 멸치를 포장하는 것이다.Finally, the 4-step process is to pack the dried anchovy in the 3-step drying process as a packaging process.
한편, 상기 4단계 포장공정에는 견과류를 포함하여 포장함으로써 술안주나 간식으로 제공할 수 있도록 하였다.Meanwhile, the four-step packaging process can be provided with nuts or snacks by packing the nuts.
견과류는 잣, 호두, 땅콩, 아몬드 등이 사용되며, 말린 해바라기 씨를 포함할 수도 있다.Nuts include pine nuts, walnuts, peanuts, almonds, and may contain dried sunflower seeds.
이때, 풍미를 더하기 위하여 꿀에 견과류 버무린 후, 꿀에 의해 끈적이는 것을 방지하기 위하여 표면을 건조시키도록 하며, 관용의 건조수단으로 행하기 때문에 상세한 설명은 생략하기로 한다.At this time, in order to add flavor, nuts are mixed with nuts, and the surface is dried so as to prevent sticking by honey, and a detailed explanation will be omitted because it is performed by conventional drying means.
따라서, 본 발명 강황을 포함된 멸치는 비린내와 같은 악취 제거되어 있으며, 시각적인 면에서도 유아나 어린이에게 친근감을 주어 멸치를 쉽게 섭취할 수 있게 하고, 강황의 주성분인 커규민에 의해 강력한 항암효과, 콜레스테롤 수치저하, 치매예방과 뇌졸중예방 및 골다공증개선 등의 현저한 효과가 있다.Therefore, the anchovy containing the present turmeric has an odor such as fishy smell removed, and it is easy to take anchovy by giving familiarity to infants and children visually, and it has a strong anticancer effect by curcumin which is a main component of turmeric, Lowering cholesterol levels, preventing dementia, preventing stroke, and improving osteoporosis.
Claims (3)
상기 2단계에서 사용하는 알코올은 순도 70%인 것을 사용하고,
상기 2단계에서 강황가루가 용해되어 있는 알코올에 멸치를 1~5분 정도 담궈놓는 것이며,
상기 2단계에서 강황가루가 용해되어 있는 알코올에 우유, 토마토 중 최소 하나 이상을 선택하여 첨가하는 것으로,
상기 강황가루가 용해되어 있는 알코올 100중량부에 대하여 우유 0.5~1 중량부와 토마토 0.5~1 중량부 중 하나 이상을 포함시키는 것이 특징인 강황을 포함한 멸치 제조방법.
A one-step preparation process for preparing anchovies; A two-stage immersion step in which the anchovy prepared in the step 1 preparation step is immersed in an alcohol in which turmeric powder is dissolved; A three-step drying process in which the anchovy contained in the alcohol is taken out and dried in the two-step process; And a four-stage packaging process for packaging the dried anchovy in the three-stage drying process,
The alcohols used in the above step 2 are those having a purity of 70%
In step 2, the anchovy is immersed in the alcohol in which the turmeric powder is dissolved for 1 to 5 minutes,
At least one of milk and tomato is added to the alcohol in which the turmeric powder is dissolved in the above step 2,
Wherein 0.5 to 1 part by weight of milk and 0.5 to 1 part by weight of tomato are contained in 100 parts by weight of the alcohol in which the turmeric powder is dissolved.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20050000037A (en) * | 2003-06-23 | 2005-01-03 | 한국식품연구원 | A method for manufacturing of anchovy containing chondroitin |
| KR20060122017A (en) * | 2005-05-25 | 2006-11-30 | 노경석 | Method of functional japanese anchovy processing according to korean medicine recipe |
| KR20090070414A (en) * | 2007-12-27 | 2009-07-01 | 정형석 | Method for processing dried golden tumeric corvina |
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|---|---|---|---|---|
| KR20050000037A (en) * | 2003-06-23 | 2005-01-03 | 한국식품연구원 | A method for manufacturing of anchovy containing chondroitin |
| KR20060122017A (en) * | 2005-05-25 | 2006-11-30 | 노경석 | Method of functional japanese anchovy processing according to korean medicine recipe |
| KR20090070414A (en) * | 2007-12-27 | 2009-07-01 | 정형석 | Method for processing dried golden tumeric corvina |
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