KR101811311B1 - Natural seasonings and a method of manufacturing by-products using Scapharca broughtonii - Google Patents

Abstract

The present invention relates to a natural seasoning agent and a preparing method thereof. With respect to 100 parts by weight of Anadara broughtonii byproduct powder, the natural seasoning agent includes: 41 to 46 parts by weight of Saccharina japonica powder; 53 to 60 parts by weight of Engraulis japonicas powder; 25 to 32 parts by weight of shrimp powder; 10 to 12 parts by weight of salt; 11 to 17 parts by weight of garlic powder; and 30 to 35 parts by weight of Lentinula edodes powder. According to the present invention, the method for preparing the natural seasoning agent includes the steps of: (a) mixing the above-described ingredients in accordance with the ratio; (b) grinding the mixture of the ingredients in step (a) into fine particles through a blender and uniformly mixing the ingredient powder; and (c) collecting the natural seasoning agent in the form of fine powder after putting the mixed ingredient powder ground in step (b) through a sieve.

Description

TECHNICAL FIELD The present invention relates to a natural seasoning and a method of manufacturing the same,

More particularly, the present invention relates to a process for producing natural seasoning using a by-product of a shell, and more particularly, to a method for producing natural seasoning using an artificial by- And a natural seasoning using an artificial by-product mixed with a shiitake powder at a predetermined ratio, and a method for producing the natural seasoning.

In general, it is a well-known fact that in the case of rice, rice is a stock, rice and soup together with rice or soup are necessarily included. At this time, in case of soup or stew, it is general to add seasonings and seasonings to stimulate the flavor and appetite while making the taste of the main ingredient.

As mentioned above, when cooking such as soup or stew, it is cooked by adding ingredients such as parmesan, garlic, onion, kelp, anchovy, and shrimp as raw materials for seasoning or natural seasoning. Especially, in case of soup or soup, the role of these ingredients in preparing soup is more careful than the main ingredients to prepare delicious food.

On the other hand, as described above, there are various types of seasonings for flavoring soup or stew. Typical products include various chemical seasonings such as Miwon, breeze and red pepper. All of these are widely used as seasonings to add a unique flavor or taste to foods due to chemical compounding.

The above-described extended seasoning is frequently used in the restaurant or the home in that the taste of the food to be cooked can be improved without any special effort. These chemical seasonings are less expensive than natural condiments, but they are consuming less because they are not only nutritious but also harmful to the human body.

Accordingly, in recent years, various natural seasonings have been developed to solve problems of chemical seasoning. Mushrooms, meat and seafood are used as natural seasoning ingredients. Especially, shellfish are rich in flavor and rich in flavor, so they are widely used for flavoring broth in a variety of dishes such as stew, soup and noodles.

As a technique for the above-mentioned natural seasoning, Korean Patent No. 10-1380495 discloses "concentrated liquid seasoning using shellfish. &Quot; This technique is based on the process of obtaining the first concentrate after the solid content is removed by adding shellfish such as mussels, clams, oysters, poultry, and zucchini, and black garlic into the water, heating the first concentrate, adding dried tuna and dried sea tangle, After the third step of heating, the mixture was cooled and filtered at room temperature to obtain a concentrated liquid-like seasoning, which was then added to the second concentrate. To obtain a liquid seasoning.

However, the above-mentioned prior art uses the flesh of clams, oysters, mackerels and flax as it is, and thus its utilization as a seasoning is lowered. At this time, the protein is usually a macromolecule having a molecular weight of 5,000 or more, and the protein itself can not feel the taste. Such a protein is valuable as a seasoning to taste when it is decomposed into a peptide having a structure in which several amino acids or amino acids are combined.

On the other hand, it belongs to Arcoida (Arcidae), and about 140 species are reported all over the world, but there are 16 species in Korea. The industrially important species are Scapharca broughtonii, Scapharca subcrenata and Tegillarca granosa, characterized by red body fluids and red flesh.

The major amino acids of the cocktail as described above are taurine, glycine, alanine, glutamic acid, phenylalanine and aspartic acid. The inorganic constituents are phosphorus, sodium, magnesium, iron and calcium, It is used as seasoning material.

However, rather than nutrient, flavor, and sympathy as compared with the above-mentioned cocktail, a rather valuable arhidomas are mainly used only in a conventional manner in which a circuit is utilized, boiled in boiling water, edible or edible in a soy sauce or seasoned soy sauce , There is no report used as seasoning material.

Korean Registered Patent No. 10-1569495 (published on Nov. 16, 2015) Korean Patent Publication No. 2014-0063099 (Published May 31, 2014) Korean Patent Publication No. 2003-0011973 (published on Feb. 11, 2003) Korean Patent Publication No. 2003-0009558 (published on Mar. 29, 2003)

DISCLOSURE Technical Problem The present invention has been devised to solve the problems of the prior art, and it is an object of the present invention to provide a method for drying and crushing artificially produced by- products such as wing flesh and viscera flesh, It is an object of the present invention to provide a natural seasoning using a foxtail by-product and a method of manufacturing the natural seasoning, which can improve the utilization of artefacts through utilization of artefact byproducts.

Another object of the present invention is to provide a method for producing natural seasoning by mixing and drying raw materials such as wings and viscera, And to improve the taste and flavor thereof.

It is another object of the present invention to provide a method for producing a natural seasoning by mixing and drying raw materials such as wings and viscera, And to provide a healthy foodstuff through the supply of nutrients contained in the ingredient.

The present invention configured to achieve the above-described object is as follows. That is, the natural seasoning using the artificial by-product according to the present invention is characterized in that 41 to 46 parts by weight of horse powder, 53 to 60 parts by weight of anchovy powder, 25 to 32 parts by weight of shrimp powder, 10 to 12 parts by weight of salt, 11 to 17 parts by weight of garlic powder and 30 to 35 parts by weight of mushroom powder.

In the composition according to the present invention as described above, the natural seasoning preferably has a moisture content ranging from 1 to 6%.

Another aspect of the present invention is to provide a method for producing a natural seasoning using a by-product of a shell, comprising the steps of: (a) blending 41 to 46 parts by weight of horse powder, 53 to 60 parts by weight of anchovy powder, 10 to 12 parts by weight of salt, 11 to 17 parts by weight of garlic powder and 30 to 35 parts by weight of shiitake mushroom powder; (b) uniformly mixing each raw material powder while pulverizing the mixed raw material powder mixed in the step (a) into small particles through a pulverizer; And (c) removing powder or foreign substances having a predetermined size or more from the ground powder of the mixed raw material pulverized in the step (b), thereby obtaining a natural seasoning of a fine powder passed through the sieve.

In the step (a) of the composition according to the present invention as described above, the preparation of the by-product powder is carried out by (a-1) separating the shellfish into the shellfish and the by-products (shellfish and viscera) step; (a-2) washing the separated artificial by-products in the step (a-1); (a-3) drying the washed artificial by-products in the step (a-2) for 18 to 32 hours under a temperature condition of 80 to 85 캜; (a-4) pulverizing the dried artefact by-product in the step (a-3); And (a-5) step (a-4) of roasting the powdered commodity by-product powder at a temperature of 100 to 150 ° C for 5 to 15 minutes.

According to the technique of the present invention, dried and crushed by-products such as wing flesh and viscera flesh, which are generated in the process of processing the arboreous shell, are manufactured into a natural seasoning compounded with kelp, anchovy, shrimp, Thereby enhancing the utilization of the arched shell through utilization of the by-product of the shell.

In addition, the technology of the present invention is to dry and crush the by-products such as wing flesh and visceral flesh that can be generated and disinfected during the processing of the shell, thereby producing natural seasonings through mixing with the sub-materials, And the flavor can be improved.

In addition, the technology of the present invention is to dry and crush the by-products such as wing flesh and visceral flesh that can be generated and destroyed during the processing of the shell, thereby producing natural seasonings through mixing with the raw materials, The supply of nutrients can provide a healthy diet.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a block diagram showing a process for manufacturing a natural seasoning using a by-product of a shell according to the present invention; FIG.
FIG. 2 is a block diagram showing a pretreatment process of a raw material of an artificial by-product in the process of manufacturing a natural seasoning using the artificial by-product according to the present invention.
FIGS. 3A to 3C are photographs showing the shells separated into cocoons, by-products, and shells in the pretreatment process of the by-product powder of the present invention.
4 is a photograph showing the natural seasoning using the by-product of the shellfish produced through the process of manufacturing the natural seasoning using the artificial by-product according to the present invention.

Hereinafter, the natural seasoning using the artificial by-products according to an embodiment of the present invention and a method of manufacturing the same will be described in detail with reference to the accompanying drawings.

FIG. 1 is a block diagram showing a process for producing a natural seasoning by using a by-product of a shell according to the present invention, FIG. 2 is a block diagram showing a pretreatment process of a shell- FIGS. 3A to 3C are photographs showing the shells of the shells separated by coconut shells, by-products, and shells in the pretreatment of the powder of by-products according to the present invention, FIG. 4 is a photograph showing the shells of the shells produced through the process of manufacturing natural seasonings using the shell- This is a photograph showing natural seasoning using by-products.

Before explaining the natural seasoning using the artificial by-products according to the present invention and the manufacturing method thereof, the general theory of the shellfish is as follows. In other words, Scapharca broughtonii is the largest among the eustachian membranes, the fleshy, the reddish, and the ovoid. Both shells are swollen well and are the thinnest among the eustachian membranes, Very thin.

Also, on the outer surface of the shell, there are 42 to 43 pairs of convex radiates, which are white, with dark brown hulls on them. The inside of the shell is white, and it is a large shell with a shell length of 120 mm, an angle of 90 mm, and a width of 75 mm.

The above-mentioned arboreous species are distributed widely in the southern and eastern coasts of our country. It lives from the vicinity of the Korean peninsula to the depth of 50m, and lives mainly in the place of the poor quality sand clay.

In addition, we have been doing shellfish culture in our country for a long time, but we started cultivating in earnest since 1973 when the technique was established. The aquaculture is mostly in the form of a floor, but it is also housed in a choron and cultivated in the form of hanging ceremony (hanging ceremony).

The above-described arboreal larvae eat mostly raw but recently they produce artichoke larvae, and the amount of byproducts generated is considerable. The total calories per 100g of the raw shellfish are 81 ㎈, and the composition is 79.8g of moisture, 15.5g of protein, 0.5g of fat, 3.5g of carbohydrate and 0.7g of ash, and vitamin A, B1, B2C and niacin ) And so on.

On the other hand, the researches related to the above-mentioned arboreal larvae are mainly concerned with ecology, physiology, and aquaculture, and there is a considerable lack of research on the composition of the arborescens, .

In addition, the modernization of the cultivation techniques will lead to the stable price formation in the fisheries price due to the limit of the shellfish market. In the future, the construction of infrastructure such as continuous research and development, product production and product outlets for high value- Is required. In order to increase the demand for these shellfish, various processed foods are needed to be developed, distributed and sold.

As mentioned above, the content of the flesh of the shell is about 20%, the content of the shell is about 70%, and the byproducts (galls, internal organs) generated during the shell formation account for about 10%. Most of the by-products are discarded when processing the shells.

Therefore, in the technology of the present invention, by using the by-products of the shellfish, the natural seasoning which can easily be enjoyed and contacted is developed, and the business is expanded to the domestic and overseas market, and the product developed by using the by- To contribute to the promotion of collaboration and the competitiveness of the shell industry and to increase regional income and create jobs through commercialization of shellfish.

As shown in FIG. 4, the natural seasoning using the artificial by-product according to the present invention is characterized in that a raw material such as kelp, anchovy, shrimp, salt, garlic and mushroom . At this time, the natural seasoning according to the present invention, in which the by-product of the shellfish, kelp, anchovy, shrimp, salt, garlic, and shiitake mushrooms are mixed at a predetermined ratio, is in powder form.

In other words, the natural seasoning using the artificial by-product according to the present invention is produced by drying the artificial by-products of the arched wing flesh and visceral flesh, and then crushing the collagenized by-product powder, kelp powder, anchovy powder, shrimp powder, salt, garlic powder and mushroom powder And the composition is mixed at a constant ratio. At this time, salt may be used as well as sun salt.

On the other hand, the composition of each raw material constituting the natural seasoning using the above-described artificial by-product as described above is composed of 41 to 46 parts by weight of horse powder, 53 to 60 parts by weight of anchovy powder, 25 to 32 parts by weight of anchovy powder, 10 to 12 parts by weight of salt, 11 to 17 parts by weight of garlic powder and 30 to 35 parts by weight of shiitake mushroom powder.

As described above, the moisture content of the natural seasoning using the artificial by-product, which is a mixture of the shellfish by-product powder, kelp powder, anchovy powder, shrimp powder, salt, garlic powder and mushroom powder, Is better. At this time, if the moisture content of the natural seasoning is 7% or more, it may be deteriorated during storage, so that the moisture content is preferably 5% or less.

In addition, a process for producing a natural seasoning using the by-product of the shell, which is another feature of the present invention, will be described below. 1, a step (S100) of mixing and mixing powdery kelp, anchovy, shrimp, salt, garlic, and shiitake mushrooms at a certain ratio is carried out in step (a) The mixed raw material powder mixed in step (a) (step S100) is crushed into small particles through a crusher, and the raw material powders are uniformly mixed (S110) and step (c) A step S120 of obtaining a natural seasoning of a fine powder which has passed through a sieve by removing a powder or a foreign substance having a predetermined size or more from the squeezed mixed raw material powder in a step S110.

In the preparation of the natural seasoning using the above described artificial by-products, the raw material mixing in the step (a) (S100) is performed by mixing 41 to 46 parts by weight of horse powder, anchovy powder 25 to 32 parts by weight of shrimp powder, 10 to 12 parts by weight of salt, 11 to 17 parts by weight of garlic powder and 30 to 35 parts by weight of shiitake powder.

In the step (a) of the above-described step (a), the pre-treatment of the raw material of the raw material of the shell of the shell of the shell is performed by the step (a-1) (Step S100-1). In step (a-2), the process of washing the separated by-product from step S100-1 (S100-1) 2), the step of drying the washed artificial by-products in the step (a-2) (S100-2) (S100-3), the step (a-4) (a-3) is crushed in the step (a-4) (S100-4) through the step (S100-4) of crushing the dried artefact byproduct in the step (S100-3) and the step (a- And a step (S100-5) of roasting the raw material of the by-product.

The process of separating the stock raw material in step (a-1) (S100-1) in the preprocessing step of the above described artificial by-product powder into the shellfish, the by-products of the shellfish (shellfish and viscera) And the shell of Fig. 3 (b) and the shell of Fig. 3 (c).

In the pretreatment of the by-product by-product powder as described above, the step of drying the washed artificially produced by-products of step (a-3) (S100-3) is performed for 18 to 32 hours under the temperature condition of 80 to 85 ° C do. At this time, it is preferable to dry for 24 hours under the temperature condition of preferably 80 ° C.

In addition, the step of roasting the crushed powdery mica by-product powder in the step (a-5) (S100-5) in the pretreatment of the above described ash by-product powder may be conducted by frying for 5 to 15 minutes at a temperature of 100 to 150 ° C . At this time, the roasting treatment of the by-product powder can be expected to have an effect of disinfecting the by-product powder.

Meanwhile, in the process according to the present invention, the mixed raw material powder in step (b) (S110) is pulverized into small particles through a pulverizer, and the respective raw material powders are uniformly mixed (S110) In order to achieve uniform mixing, when the mixed raw material powder is crushed into a finer powder through a crusher, more uniform mixing of the raw materials is achieved.

In addition, as described above, the process of pulverizing the mixed raw material powder mixed in the step (b) (S110) into a finer powder and then removing large particles and foreign matter through the sieve of the step (c) In addition to obtaining a homogeneous powder, the pulverized raw material is sieved through a sieve to remove foreign matter.

[Example]

The present applicant prepared a natural seasoning by the following composition ratio for the evaluation of the natural seasoning using the artificial by-products. First, the mixture was mixed at a composition ratio of 3428 g of the by-product powder, 1514 g of kelp powder, 2005 g of anchovy powder, 1045 g of shrimp powder, 388 g of sun salt, 515 g of garlic powder and 1105 g of shiitake mushroom powder and then pulverized into finer powder through a pulverizer, And large particles were filtered out to obtain a fine-particle natural seasoning passed through the sieve.

[Sensory Evaluation]

The purpose of the experiment and the evaluation method of the natural seasoning using the artificial by - products obtained through the examples of the present invention were conducted by 30 housewives. At this time, the sensory evaluation score was calculated by using the 5 point scale method (5 points - very good, 4 points - good, 3 points - 2 points - 2 points, 1 point - very disliked), and the results of calculating the average value for the evaluation are shown in Table 1.

Item The natural seasoning of the present invention zest 4.5 flavor 4.8 Likelihood 4.7

As shown in Table 1, the natural seasoning using the by-product of the shells according to the embodiment of the present invention was excellent in all items such as flavor, taste, and taste.

As described above, according to the present invention, the natural seasoning can be manufactured using the artificial by-products of the winged ginseng and the ginseng, which are generated in the process of processing the arsenic and can be discarded, It is a very good technology in that it can provide a healthy foodstuff by providing a natural seasoning excellent in taste and nutrition.

The present invention is not limited to the above-described embodiments, and various modifications may be made within the scope of the technical idea of the present invention.

S100. Raw material mixing
S110. smash
S120. Sieve

Claims (4)

Separating the shells into shell shells, shell shells and shell shells excluding the shell shells and shells, washing the separated shell shells, washing the washed shellfish byproducts at a temperature of 80 to 85 ° C for 18 to 32 hours Drying the dried artefact byproduct, and roasting the crushed arsenopyrite byproduct powder under a temperature condition of 100 to 150 DEG C for 5 to 15 minutes to prepare an artefact by-product powder;
The shake powder, the shrimp powder, the salt, and the garlic powder in an amount of 41 to 46 parts by weight, anchovy powder in an amount of 53 to 60 parts by weight, shrimp powder in an amount of 25 to 32 parts by weight, salt in an amount of 10 to 12 parts by weight, And 30 to 35 parts by weight of a shiitake powder;
Mixing the raw material powders mixed in the above step into small particles through a pulverizer to uniformly mix the respective raw material powders; And
And a step of obtaining a fine powder of a fine powder passed through a sieve by removing a powder or a foreign substance having a predetermined size or more with a crushed powdered raw material powder in the above step, thereby producing a natural seasoning. Separating the shells into shell shells, shell shells and shell shells excluding the shell shells and shells, washing the separated shell shells, washing the washed shellfish byproducts at a temperature of 80 to 85 ° C for 18 to 32 hours Drying the dried artefact byproduct, and roasting the crushed arsenopyrite byproduct powder under a temperature condition of 100 to 150 DEG C for 5 to 15 minutes to prepare an artefact by-product powder;
The shake powder, the shrimp powder, the salt, and the garlic powder in an amount of 41 to 46 parts by weight, anchovy powder in an amount of 53 to 60 parts by weight, shrimp powder in an amount of 25 to 32 parts by weight, salt in an amount of 10 to 12 parts by weight, And 30 to 35 parts by weight of a shiitake powder;
Mixing the raw material powders mixed in the above step into small particles through a pulverizer to uniformly mix the respective raw material powders; And
Removing powder or foreign substances having a predetermined size or more with a crushed raw material powder obtained in the above step to obtain a natural seasoning of a fine powder passed through a sieve; And the natural seasoning using the by-product of the arcanum. 3. The method of claim 2,
Wherein the natural seasoning has a moisture content ranging from 1 to 6%. delete

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