KR102401323B1 - Manufacturing Method of Dried-Seafood Powder and Snack-type Dietary Supplement Thereof - Google Patents

Abstract

According to the present invention, a method for preparing powder using dried fish and shellfish shells comprises: a pretreatment step of obtaining shells of fish and shellfish including any one of pollack and squid; a drying step of drying the shells of fish and shellfish; and a powder obtaining step of obtaining powder by grinding the shells of fish and shellfish. A snack-type dietary supplement prepared according to the preparing method of the present invention comprises: 10-25 parts by weight of dried fish and shellfish powder; 10-30 parts by weight of brown rice; 15-30 parts by weight of either soybeans or lentils; 5-20 parts by weight of oats; 1-10 parts by weight of rape seed oil; and 0.5-2 parts by weight of bay salt. According to the present invention, it is possible to increase grinding efficiency while inhibiting a load applied to a grinder such that particles with a uniform diameter can be obtained.

Description

Manufacturing method of powder using dried fish and shellfish shells and snack-type health supplements manufactured through the same

The present invention relates to a method for producing a powder using dried fish and shellfish skins and to a snack-type health supplement manufactured through the same. In more detail, dried fish and shellfish such as yellow lobster shells and squid containing a large amount of collagen with very high bonding strength are prepared. It relates to a dried fish and shellfish powder that can be pulverized and powdered to increase the absorption rate of collagen and minimize the loss of raw materials, and to a health supplement that can supply collagen and omega 3 to the body and can be easily consumed as a snack.

Collagen is a type of fibrous protein and accounts for about 1/3 of the proteins that make up our body. When viewed under an electron microscope, it has a complex horizontal pattern structure and acts like a link between cells.

Collagen is mainly present in the membrane surrounding organs in the human body, articular cartilage, cornea of the eye, bones and skin, etc. In particular, it is very important as a component of the dermis layer in the skin, which functions as an adhesive for calcium constituting bones and causes wrinkles. Do.

Collagen is insoluble in water, dilute acid, and dilute alkali, but dissolves into gelatin when boiled. The constituent amino acids are proline, hydroxyproline, glycine, and glutamic acid, and among them, it is characterized by a high content of hydroxyproline, which is not present in other proteins. A collagen molecule is a collagen-type structure in which two polypeptide chains are wound and joined to each other by hydrogen bonds.

Such collagen is mainly obtained through the skin tissue of terrestrial animals or marine animals. In the case of terrestrial animal-derived collagen, consumers' anxiety that mad cow disease or foot-and-mouth disease that occurs in cattle or pigs can be transmitted to humans is increasing. On the supply side, there are many potential problems.

Therefore, research to obtain collagen from the shells, bones, scales, etc. of marine animals is being actively conducted.

As a prior art for this, Korean Patent Registration No. 10-2062790 discloses 'Hwangtae collagen and a method for manufacturing the same'.

The present invention relates to a method for producing yellow lozenge collagen, comprising the steps of: (a) preparing a yellow turmeric by-product pellet using a powder by-product; (b) with respect to 100 parts by weight of purified water, after charging 20 to 25 parts by weight of the loess by-product pellets, centrifuging to remove the supernatant and dehydrating the precipitate; (c) titrating the dehydrated precipitate with 0.3 to 1.5N HCl and stirring for 10 to 14 hours, then adding 1 to 5 parts by weight of a proteolytic agent to 100 parts by weight of the dehydrated precipitate and allowing to stand for 5 to 10 days; (d) adding an acidity control agent to make a neutral solution, followed by centrifugation to remove the supernatant; (e) filtering, dehydrating, and drying the precipitate of step (d) to finally produce powdery yellow turmeric collagen, there is an effect that can mass-produce yellow turmeric collagen using a by-product of yellow turmeric.

As another prior art, Korean Patent Registration No. 10-1229783 discloses 'a method of extracting a collagen composition from squid skin to increase calcium absorption and a frontal head containing the collagen composition'.

The invention is a method of extracting a collagen composition that increases the absorption rate of calcium by removing the non-collagen protein from the squid skin and hydrolyzing it with an enzyme, and adding the composition to the frontal part manufacturing process to increase the calcium contained in the frontal part to the human body It relates to the frontal part that is manufactured to be absorbed in a large amount.

The method of extracting the collagen composition from the squid skin of the present invention allows the protein to be decomposed into more low-molecular collagen through a two-step hydrolysis process optimized for the characteristics of the enzyme, and also secures a safe marine animal-derived collagen source. Environmental pollution can be prevented by reducing the amount of waste byproducts of squid processing. In addition, by adding the collagen composition to the frontal part, calcium contained in the frontal part binds with phosphorus in the human body and inhibits insolubilization, thereby improving the absorption rate of calcium into the human body, and the free amino acid and isoflavone content of the frontal part increases It has the effect of enhancing the physiologically active effect of

Such inventions extract a collagen composition based on by-products such as yellow pollack or squid skin, or extract only collagen while excluding useful and beneficial components other than collagen contained in yellow pollack or squid. In addition, there is also a problem that another by-product, namely, waste is generated in the manufacturing process by obtaining only a hydrolyzed solution for collagen extraction.

Therefore, in order to solve the above-mentioned problems, by-products such as shells of fish and shellfish such as yellow pollack and squid can be used as they are, and they are provided in powder form so that collagen can be supplied to the body in dry powder form, There is a need to develop a method for manufacturing dried fish and shellfish powder and a new type of health functional food that can be consumed more conveniently.

The main object of the present invention is to provide a dried fish and shellfish powder that can supply various components useful to the human body together with low molecular weight fish collagen by pulverizing by-products such as shells of fish and shellfish into powder as they are.

Another object of the present invention is to provide a drying method capable of minimizing the destruction of various nutrients contained in dried seafood shells while enhancing storability.

Another object of the present invention is to subdivide the grinding step so as to provide a powder exhibiting an even particle diameter.

It is a further object of the present invention to provide a novel softening method for softening the shells of fish and shellfish to facilitate grinding.

In order to achieve the above object, a method for producing a powder using dried fish and shellfish shells according to the present invention includes a pre-treatment step of obtaining shells of fish and shellfish containing any one of yellow pollack and squid; A drying step of drying the shells of the fish and shellfish; and pulverizing the dried shells of the fish and shellfish to obtain a powder, a powder obtaining step; characterized in that it comprises.

Furthermore, the powder obtaining step is characterized in that by pulverizing the dried shells of the seafood to obtain a powder having a diameter of 0.05 to 3mm.

In addition, the drying step includes a step of primary drying the fish and shellfish shells in a vacuum atmosphere of 1 mtorr to 5 mtorr and 14 to 20° C. for 10 to 24 hours, and 40 to 60 It is characterized in that it consists of a second drying treatment at ℃ for 1 to 12 hours.

The method for producing a powder using dried fish and shellfish shells according to the present invention and snack-type health supplements manufactured through the method,

1) The content of amino acids and proteins is more than 5 times higher than that of living things by using the shell, which is a by-product of fish and shellfish, and furthermore, it contains a large amount of fish collagen, which has an excellent absorption rate in the body compared to meat-based collagen, which is helpful for health. At the same time, since by-products such as shells of fish and shellfish are used, the loss rate of raw materials is small, and the cost is reduced compared to the separate extraction of collagen, so that fish and shellfish powder with high price competitiveness can be obtained.

2) Nutrients contained in the shell of fish and shellfish and special proteins such as collagen. It is possible to prevent decay and increase drying efficiency while minimizing the destruction of polymers.

3) It suppresses the load that can be applied to the grinder and at the same time increases the grinding efficiency, so it shows an even particle diameter,

4) By performing softening of the shells of fish and shellfish, which are difficult to grind, it is possible to make the grinding easier and at the same time provides the effect of improving the preservation of the shells of fish and shellfish.

1 is a flowchart showing a basic manufacturing method of dried fish and shellfish powder of the present invention.
Figure 2 is a flow chart showing the drying step of the present invention.
Figure 3 is a flow chart showing details of the powder obtaining step of the present invention.
Figure 4 is a flow chart showing the step of softening the shell of the fish and shellfish of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. The accompanying drawings are not drawn to scale, and like reference numbers in each drawing refer to like elements.

1 is a flowchart showing a basic manufacturing method of dried fish and shellfish powder of the present invention.

Referring to FIG. 1 , the method for producing a powder using dried fish and shellfish skins of the present invention basically includes a pretreatment step, a drying step, and a powder obtaining step.

(S10) pretreatment step

First, the shells of fish and shellfish are obtained by washing the fish and shellfish and peeling only the shells. Here, seafood includes yellow pollack, pollock, bukfish, dongtae, squid, salmon, etc., but representatively, it will be described with examples of yellow pollack and squid, and most representatively, yellow pollack will be used as an example.

Therefore, the above-described seafood is repeatedly washed with water, and only the shells are peeled off to obtain only the shells of the seafood. In addition, in general, when using fish and shellfish, fish meat is generally used rather than the shell, so it is of course also possible to obtain the shell obtained as a by-product of fish and shellfish and select and use only the shell from among the by-products. Therefore, the pretreatment step can be to remove foreign substances from the prepared fish and shellfish, wash repeatedly in the range of 1 to 10 times with water, and then remove other by-products and obtain only the shell.

(S20) drying step

Next, the prepared shells of seafood are dried. Since there is no limitation on the method of the drying treatment, various conventional drying methods such as low temperature vacuum drying, freeze drying, high temperature hot air drying, or room temperature drying may be applied. In general, it may be dried to such a degree that the residual moisture content of the shell of fish and shellfish becomes 1 to 10 wt%. The drying time may vary depending on the drying method, but basically, the drying time may vary from 1 hour to 240 hours depending on the drying method. The temperature range may also vary depending on the drying method, and in general, the drying temperature may be adjusted within the range of 20 to 80°C.

(S30) powder obtaining step

Finally, the dried shells of seafood are pulverized to prepare dried seafood powder. The shell of fish and shellfish contains a large amount of fish collagen, and in the case of collagen, it is a form of fine fibers equivalent to 1/1,000 the thickness of a human hair in agglomerated form.

Therefore, in the case of such dried seafood, an overload may be applied to the grinding device during the grinding process. In addition, there is no separate limitation on the diameter of the powder in this powder obtaining step, but most preferably, the dried fish and shellfish shell is pulverized and the diameter is adjusted in the range of 0.05 to 3 mm to obtain a dried fish and shellfish powder, characterized in that do.

Therefore, through this method of manufacturing dried fish and shellfish powder, it is possible to obtain a powder with a content of amino acids and protein 5 times higher than that of living things through the shell, which is a by-product of fish and shellfish, and furthermore, compared to meat-based collagen, it is possible to obtain a powder in the body. It is possible to obtain a powder useful for health by containing a large amount of fish collagen with excellent absorption. In addition, since by-products such as shells of fish and shellfish are used, the loss rate of raw materials is small, and it is possible to obtain a seafood powder with high price competitiveness by reducing the cost compared to the separate extraction of collagen.

Figure 2 is a flow chart showing the drying step of the present invention.

Referring to FIG. 2 , further, the drying step of the present invention is performed without a separate limitation in the above description, but more preferably, the drying step of the present invention is made including the detailed configuration of the primary drying step and the secondary drying step. can

(S21) primary drying step

The primary drying step is a step of performing low-temperature vacuum drying on the obtained shellfish. Here, the low temperature indicates a temperature range of 14 to 20 °C, and the vacuum indicates a vacuum atmosphere of 1 mtorr to 5 mtorr. Therefore, through low-temperature drying in such a vacuum atmosphere, it is possible to minimize the destruction and denaturation of various nutrients contained in the shells of fish and shellfish, and to improve the processing appropriateness, thereby increasing the sensory quality. Here, the drying time range is preferably controlled within the range of 10 to 24 hours.

In addition, through the low-temperature vacuum drying of the primary drying stage, the surface moisture of the shells of fish and shellfish is dried quickly, preventing the penetration of bacteria causing deterioration into the interior except for the surface of the shells, which may suppress the deterioration of the shells. Of course.

(S22) secondary drying step

When the primary drying is complete. In order to ensure drying treatment for residual moisture to the internal moisture of the shellfish, additional hot air drying is performed. Here, the hot air drying condition means drying in a temperature range of 40 to 60° C., and the time condition for secondary drying is preferably in the range of 1 to 12 hours. Therefore, through this secondary drying treatment, the internal moisture of the shells of fish and shellfish is completely dried to control the moisture content within 10%.

Here, in the secondary drying treatment, it is said that drying occurs in a temperature range of 40 to 60%, so drying occurs without exceeding 65° C. where the destruction of special proteins occurs, so it is possible to maximize drying efficiency while preventing collagen denaturation. .

Therefore, through this step-by-step drying process, nutrients contained in the shells of fish and shellfish and special proteins such as collagen. It is possible to prevent decay and increase drying efficiency while minimizing the destruction of the polymer, and to minimize the drying cost by minimizing the energy required in the drying process.

Figure 3 is a flow chart showing details of the powder obtaining step of the present invention.

3, in the powder obtaining step of the present invention, the pulverization method can be further subdivided to increase the pulverization efficiency. It may include a quick-freezing treatment step and a dry-type ball mill grinding step of dry-ball milling the shells of the quick-freezing-treated fish and shellfish.

(S31) quick freezing processing step

The rapid freezing treatment step is a process of rapidly freezing the dried fish and shellfish skin obtained through the drying step. In this case, the condition temperature of the rapid freezing treatment may be -50 to -5°C. For rapid freezing treatment, dry ice can be added to the container in which the dried seafood shells are accommodated, or by dropping refrigerant gas or liquid nitrogen into the container, the dried shells can be rapidly frozen. A quick freeze treatment can be made.

(S32) Dry ball mill grinding step

When the quick-freezing treatment of the seafood shells is completed, the quick-freezing-treated seafood shells are pulverized by a dry ball mill method to perform grinding using low-temperature brittleness. Here, the ball mill pulverization refers to inserting a ball into a pulverizer performing pulverization and rotating the pulverizer to perform pulverization through the falling energy of the ball while the balls rise and fall according to the rotational direction. Here, since the dry ball mill grinding is performed, only the shells of fish and shellfish are put into the grinder without treatment with a separate solvent, and the grinding is performed by a ball to perform the ball mill grinding.

Here, since ball mill grinding is performed on the rapidly freeze-dried seafood shells, grinding is performed more easily when an impact is applied to the shells cooled to below the embrittlement point, and grinding using low-temperature brittleness is performed. Grinding efficiency may increase compared to grinding in the state.

In addition to this, if there is an unground fish and shellfish shell that has not been pulverized through the dry ball mill grinding step, additional pulverizing treatment may be further performed thereon. For this, the powder obtaining step further comprises a wet ball mill pulverizing step can be

(S33) wet ball mill grinding step

The wet ball mill pulverization step is performed after the dry ball mill pulverization step, and secondary pulverization treatment of the shells of fish and shellfish, which has been first pulverized through the dry ball mill pulverization, is performed in a wet ball mill method. Here, the temperature range of the wet ball mill process may be in the range of -20 to 20 °C.

There is no limitation on the solvent used for wet ball mill grinding, and the wet ball mill grinding process can perform grinding of unground fish and shellfish shells, and at the same time can further refine the particle diameter of dry fish and shellfish powder and increase purity. .

Therefore, through such a granular powder obtaining step, heat generated in the grinder can be suppressed to prevent an excessive load from being applied to the grinder, and the particle size of the prepared seafood powder can be adjusted and grinding efficiency can be increased.

In addition, in the pulverization process, the shell of fish and shellfish is not easily pulverized, so a load may be strongly applied to the pulverizer during pulverization treatment, and there is a limitation in that pulverization itself is not easy. Therefore, in order to solve this problem, a softening step for the seafood may be further included between the pretreatment step and the drying step for the seafood.

This softening step is a step of softening the shells of fish and shellfish so that they can be easily crushed by loosening the shell tissue of the fish and shellfish. Softening of the skin is performed.

Here, the emollient includes actinidin as an active ingredient, and the actinidin is a thiol protease as a type of proteolytic enzyme. It can be used as a meat softener, and it is a substance that helps the breakdown and absorption of proteins, and is known to ease the stomach and intestines and aid digestion.

Therefore, by softening the pre-treated fish and shellfish shells using a softener containing actinidine, it is possible to increase the grinding efficiency at the time of grinding after drying. In addition, this softening step may further include a detailed configuration, which will be described as follows.

Figure 4 is a flow chart showing the step of softening the shell of the fish and shellfish of the present invention.

Referring to FIG. 4 , the softening step basically includes a softening agent preparation step, a first immersion treatment step, a second immersion treatment step, a heat treatment step, and a final obtaining step.

(S101) softening agent manufacturing step

The emollient described above is characterized as containing actinidine, and more specifically, 80 to 95 parts by weight of water, 5 to 15 parts by weight of ethanol, 0.5 to 5 parts by weight of actinidine, and fumaric acid. A softening agent is prepared by mixing 0.5 to 6 parts by weight and 0.1 to 2 parts by weight of sodium pyrophosphate.

Water serves as a solvent here, and actinidine is a kind of digestive enzyme, as described above, and has the effect of performing a softening action, that is, a softening action. This softening action is basically performed in an acid environment to increase the activity, so fumaric acid is added to increase the activity.

Here, fumaric acid has an effect of increasing the solubility when alcohol is added rather than pure water, and ethanol is additionally added to increase the solubility of fumaric acid so that fumaric acid can form a stable solution in the softener. .

In addition, sodium pyrophosphate added is a white crystalline powder that is well soluble in water, has dispersion and peptizing action, and is widely used in food for antioxidant action. Therefore, deterioration of the shells of fish and shellfish can be prevented by adding sodium pyrophosphate. In addition, since fumaric acid is added, the antioxidant effect can be further strengthened.

(S102) first immersion treatment step

Next, a primary immersion solution is prepared by immersing the shells of fish and shellfish in the prepared softener for 1 to 3 hours and immersion treatment at 25 to 45° C. for 1 to 4 hours. At this time, in the immersion process, actinidin, a kind of digestive enzyme, is activated in an oxidizing environment, causing softening of the shells of fish and shellfish.

Therefore, through the first immersion treatment step, the prepared seafood skins are immersed in a softener, and actinidine, an active ingredient of the softener, penetrates into the fish and shellfish skins and softens.

(S103) secondary immersion treatment step

The above-described primary treatment process is to add an acid treatment to the shells of fish and shellfish in addition to the softening treatment through actinidine. 0.3 to 3 parts by weight of L-Arginine and 0.1 to 2 parts by weight of polyoxyethylene glyceryl monostearate were added to 95 to 99.5 parts by weight of the first immersion solution prepared as described above. Neutralization of the immersion solution can be performed, and preservation can be maximized through emulsification.

L-arginine added here is a kind of semi-essential amino acid contained in a free state in plant seeds or garlic, and exhibits alkalinity, so that the neutralization of the primary immersion solution occurs according to the addition of L-arginine. In addition, nutrition can be maximized through the addition of semi-essential amino acids.

Polyoxyethylene glyceryl monostearate is a material that can improve preservation by enclosing and enclosing the surface of the shells of fish and shellfish contained in the primary immersion solution by forming a strong emulsification system. In addition, it is possible to promote the neutralization reaction by increasing the miscibility of L-arginine and various components included in the above-mentioned first immersion solution.

Therefore, by adding L-arginine and polyoxyethylene glyceryl monostearate to the first immersion solution and immersion treatment at 15 to 30° C. for 2-3 hours to prepare a secondary immersion solution, the acidic primary It becomes possible to neutralize the immersion solution and improve the preservation.

(S104) heat treatment step

When the secondary immersion treatment is completed, an excess of water is added to the prepared secondary immersion solution and heat-treated at 95 to 120° C. for 30 minutes to 2 hours to prepare a tertiary solution. Here, the initially added ethanol is removed, and unnecessary residual components are also removed after the softening action is finished. Here, the excess water means adding water having a weight of 1 to 10 times the weight of the secondary immersion solution.

(S105) final obtaining step

Finally, the heated tertiary solution is treated with cooling and washing with water 1 to 5 times to obtain a softened shellfish and end the softening process.

Therefore, it is possible to make grinding easier by performing softening of the shells of fish and shellfish that are difficult to grind through such softening treatment, and at the same time, it improves the preservation of the shells of fish and shellfish and allows the shells of the present invention to contain semi-necessary amino acids together. It can increase the nutritional effect by providing it.

In addition, a snack-type health food can be manufactured using the powder using the dried seafood shells prepared in this way, where the snack health food (health functional food) using the powder using the dried shellfish shells of the present invention is. 10 to 25 parts by weight of dried fish and shellfish powder, 10 to 30 parts by weight of brown rice, 15 to 30 parts by weight of soybeans which are at least any one of soybeans and lentils, 5 to 20 parts by weight of oats, 1 to 10 parts by weight of rapeseed oil, 0.5 to 2 parts by weight of sea salt It is characterized in that it is prepared including parts by weight.

Here, the dried fish and shellfish powder refers to the dried fish and shellfish powder manufactured through the above-described method, and brown rice, soybeans, oats, rapeseed oil (canola oil), and sea salt are mixed to produce a snack type health functional food.

Therefore, snack-type health food using dried fish and shellfish powder is a snack-type food that uses fish and shellfish powder as the main ingredient, and can supply 23 times more protein than milk. As it can be a source of collagen, it can help skin elasticity and provide an inhibitory effect on skin aging.

In the case of beans and oats, which are either brown rice, soybeans, and lentils, which are added together, they serve as a source that can supply carbohydrates along with protein, and have a function to strengthen the nutritional components of the snack-type health food of the present invention. carry out In addition, sea salt may be added to add salt.

Therefore, as well as such dry fish and shellfish powder, brown rice, soybean, oats, and sea salt are mixed and processed as a powder type, and it is mixed and processed based on rapeseed oil (canola oil) and is fried or baked through a method that is implemented as a snack type so that ingestion is easy. It is possible to manufacture simple and highly palatable health food.

Furthermore, the snack-type health food of the present invention may further include 0.5 to 1.5 parts by weight of mascovado, which is a type of sugar in which natural molasses is not refined and extracts the juice of sugar cane and It is prepared by adding lime, cooking the mixture to evaporate the liquid, and then cooling it to form sugar crystals.

Therefore, through the addition of muscovado, the sweetness is added and the molasses is not refined, so minerals such as magnesium, potassium, calcium and iron can be supplied together. aspect can be maximized.

As described so far, the composition and action of the method for manufacturing a powder using dried fish and shellfish according to the present invention and the snack-type health supplement manufactured through the same are expressed in the above description and drawings, but this is only an example, and this The spirit of the present invention is not limited to the above description and drawings, and various changes and modifications are possible without departing from the technical spirit of the present invention.

S10: pre-processing step
S20: drying step
S21: primary drying step
S22: secondary drying step
S30: powder obtaining step
S31: quick freeze processing step
S32: Dry ball mill grinding step
S33: wet ball mill grinding step

Claims (9)

As a method for producing a powder using dried fish and shellfish,
A pre-treatment step to obtain a shell of fish and shellfish containing any one of Hwangtae and squid;
A softening step of immersing the shells of the seafood in a softening agent containing actinidin for 1 to 5 hours to soften the shells of the seafood;
A drying step of drying the skins of the softened seafood;
A powder obtaining step of pulverizing the dried shells of the fish and shellfish to obtain a powder; including,
The softening step is
80 to 95 parts by weight of water, 5 to 15 parts by weight of ethanol, 0.5 to 5 parts by weight of actinidine, 0.5 to 6 parts by weight of fumaric acid, and 0.1 to 2 parts by weight of sodium pyrophosphate are mixed A softening agent manufacturing step of preparing a softening agent by
A first immersion treatment step of immersing the shells of the fish and shellfish in the softener for 1 to 3 hours and immersion treatment at 25 to 45° C. for 1 to 4 hours to prepare a first immersion solution; and
95 to 99.5 parts by weight of the first immersion solution, 0.3 to 3 parts by weight of L-Arginine, and 0.1 to 2 parts by weight of polyoxyethylene glyceryl monostearate are mixed, and 15 to 30 ℃ A second immersion treatment step of preparing a second immersion solution by immersion treatment in
A heat treatment step of preparing a third solution by adding excess water to the second immersion solution and heat-treating it at 95 to 120° C. for 30 minutes to 2 hours;
Washing the heated tertiary solution to obtain a softened shellfish shell, a method for producing a powder using dried shellfish shells, characterized in that it comprises a final obtaining step. The method of claim 1,
The powder obtaining step is,
A method for producing a powder using dried shells of seafood, characterized in that by grinding the dried shells of shellfish to obtain a powder having a diameter of 0.05 to 3mm. The method of claim 1,
The drying step is
First drying the shells of the fish and shellfish in a vacuum atmosphere of 1 mtorr to 5 mtorr and 14 to 20° C. for 10 to 24 hours, and
A method for producing a powder using dried fish and shellfish shells, characterized in that it comprises the step of secondary drying the shells of the fish and shellfish subjected to the primary drying treatment at 40 to 60° C. for 1 to 12 hours. The method of claim 1,
The powder obtaining step is,
A rapid freezing treatment step of rapidly freezing the dried shells of the seafood at -50 to -5°C;
A method for producing a powder using dried fish and shellfish shells, characterized in that it comprises a dry ball mill grinding step of grinding the rapidly frozen shells of the seafood by a low-temperature brittleness-based dry ball mill method. 5. The method of claim 4,
After the dry ball mill grinding step,
The method for producing a powder using dried fish and shellfish shells, characterized in that the method further comprises an additional grinding step of secondary grinding the shells of the fish and shellfish, which have been subjected to the dry ball mill grinding, at -20 to 20° C. in a wet ball mill method. A snack-type health supplement containing a powder manufactured through the manufacturing method according to claim 1 . delete delete delete

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