KR102538960B1 - Manufcturing method of salt coated fermented seafood and seasoning for substituting msg using the same - Google Patents

Abstract

The present invention relates to a method for producing salted salted salted salted fish coated with salted salted seafood and a seasoning for replacing MSG using the same.
The manufacturing method of salted salted salted salt coated with salted salted seafood of the present invention removes impurities contained in bay salt in the process of roasting, extracts salted salted seafood as an undiluted solution, and extracts and prepares the umami taste of existing salted salted seafood without loss, By coating the salted salted sea salt extract on the roasted sea salt and drying the sea salt coated with the salted sea salt extract at a certain temperature, the salty taste, which is the natural function of salt, is not reduced during the processing process. Remove the bitter taste of sea salt and improve the umami and flavor. can make it Therefore, salted salted salted fish coated with salted salted fish of the present invention can replace conventional chemical seasonings.

Description

Manufacturing method of salted salted salted salted salted salt and a seasoning substitute for MSG made thereof

The present invention relates to a method for producing salted salted salted salted salt coated with salted salted seafood and a seasoning for replacing MSG made therefrom, and more particularly, by removing impurities contained in sun salt in the process of roasting salted salted salted seafood and extracting salted salted seafood as an undiluted solution, By extracting and preparing the savory taste of salted salted fish without loss, coating the salted salted fish extract on the roasted sea salt, and drying the sea salt coated with salted sea salt extract at a constant temperature, the salty taste, which is the original function of salt, is not reduced. It relates to a method for producing salted salted salted salt coated with salted salted fish that can replace conventional chemical seasonings by removing the bitter taste of sun salt in the processing process and having excellent umami and flavor, and a seasoning for replacing MSG made therefrom.

Salt is specified in Article 2 (Definition) of the "Salt Industry Promotion Act" and refers to crystals and brine containing more than the ratio prescribed by the Presidential Decree, and accounts for 35% of the total ratio.

Depending on the production process, there are sea salt, refined salt, remanufactured salt, chemical by-product salt, other salts (rock salt, lake salt, sun-style salt, etc.), and processed salt.

Bay salt refers to salt produced by natural evaporation of seawater in salterns, and includes salt obtained by pulverizing, washing, and dehydrating it. Bay salt is divided into edible and non-edible (industrial) types.

The perception of products containing L-glutamate, such as flavored salt and Miwon, is negative, but recently, as it is known that the 'savory taste' of sodium L-glutamate can reduce the amount of sodium input, it has been officially labeled as a 'flavor enhancer' and a certain amount has been reported to reduce sodium intake.

Therefore, in recent years, processed salt containing fruits or vegetables such as lemon and strawberry as sub-materials and raw materials used in health supplements such as mushrooms, ginseng, and asparagus have been marketed in consideration of flavor or health in salt. .

However, since the processed salt contains sub-materials that halve the salty taste, an increase in the amount of salt input is inevitable for the function as salt as a whole, which may cause another problem of excessive intake of sodium.

As described above, the development of salt added with health, flavor, and savory taste from salt that simply gives a salty taste is actively being developed.

As an example, Patent Document 1 discloses a method for producing roasted seaweed salt coated with seaweed extract and roasted seaweed salt produced by the above method.

However, it is stated that the roasted seaweed salt coated with the seaweed extract removes the bitter taste of sun salt in the processing process and adds to the umami taste without reducing the salty taste, which is the function of salt. It is a raw material that is extremely limited in supply and demand, and above all, the umami taste realized by glasswort is significantly insufficient compared to raw materials that emphasize 'umami taste' among agricultural and marine products.

MSG (Monosodium Glutamate), which is widely used in general, was discovered in 1908 at the University of Tokyo, Japan, while researching the ingredients that make kelp taste delicious, and found that the ingredient that gives umami taste is glutamic acid. It has been manufactured and produced in the form of glutamate; MSG) and used as a food additive. As a result of examining the content of glutamic acid in Korean commercial foods, among natural foods, especially soy sauce, soybean paste, dried anchovies, dried squid, shrimp, peanuts, seaweed, seaweed and salted shrimp are contained in large amounts, and mushrooms, soybeans, meat, oysters and salted anchovies It has been confirmed that a significant amount of

In addition, fish and shellfish (crab, clam, oyster, mussel, squid, anchovy, etc.), kelp, livestock meat, yeast, etc. are used as raw materials for extract powder.

Most of the production of alternative seasonings related to this use enzyme degradation method to increase the yield of degradation while producing high-concentration flavor components. When applied to kimchi, it has a problem of exhibiting a heterogeneous sensory flavor.

Among the materials used as raw materials for alternative seasoning, it relates to the development of an alternative seasoning using anchovy, which is an important subsidiary ingredient in kimchi and rich in flavor components. Although a method for producing a liquid salted anchovy seasoning prepared by mixing is disclosed, the taste strength is weak to replace MSG.

In addition, Patent Document 3 discloses the production of anchovy concentrate prepared by decomposing and concentrating raw meat by concentrating anchovy components by enzyme decomposition, but it can be said that the intensity of the deep taste due to fermentation aging is weak compared to anchovy salt, and still has a umami taste It is insufficient as a seasoning substitute for MSG.

Therefore, as a result of efforts to improve the conventional problems, the inventors of the present invention removed impurities contained in conventional bay salt in the process of roasting, extracted salted salted fish as an undiluted solution, and extracted and prepared the savory taste of conventional salted salted seafood without loss. By performing the step of coating the salted salted sea salt extract on the roasted sea salt and drying the sea salt coated with the salted salted sea salt extract at a certain temperature, the salty taste, which is the original function of salt, is not reduced. The present invention was completed by providing salted salted salted salt, and confirming that the salted salted salted salt can replace seasonings for the purpose of savory taste that must be cumbersome to use, such as conventional chemical seasonings.

Republic of Korea Patent Publication No. 2017-0026850 (published on March 9, 2017) Republic of Korea Patent Publication No. 1995-0016571 (published on July 20, 1995) Republic of Korea Patent Publication No. 1993-0011892 (published on July 20, 1993)

An object of the present invention is to provide a method for producing salted salted salted salted fish coated with salted salted salted fish extract.

Another object of the present invention is to provide a seasoning for replacing MSG consisting of salted salted salted salt that maintains salty taste, which is the original function of salt, and improves umami and flavor.

In order to achieve the above object, the present invention comprises the steps of preparing salted salted fish extract by boiling salted salted fish; Roasting the washed and dried sea salt; Mixing and coating the salted salted fish extract with the roasted sun salt; It provides a method for producing salted salted salted fish coated with salted salted fish, including; and drying the heated salt by mixing.

In the production method of the present invention, the preparation step of the salted salted fish extract is to extract the undiluted solution by heating after heating in a water bath condition in a ratio of 50 to 80% by weight of salted salted fish and 20 to 50% by weight of purified water.

In addition, after extraction of the stock solution, the salted salted fish extract may be additionally heated for 60 to 240 minutes.

In the coating step of the manufacturing method of the present invention, 50 to 80% by weight of sea salt and 20 to 50% by weight of salted salted fish extract are mixed and coated in the process of heating.

In addition, the drying step of the manufacturing method of the present invention is preferably performed when the moisture content of the salt is 3% or less, and at this time, the drying step is performed at 40 to 80 ° C.

Furthermore, the present invention provides a seasoning substitute for MSG consisting of salted salted salted salt coated with salted salted seafood obtained by the above manufacturing method.

Through the manufacturing method of salted salted salted salt coated with salted salted seafood according to the present invention, the bitter taste of sun salt is removed without reducing the salty taste, which is the original function of salt, and the effect of adding umami and flavor by mixing salted salted seafood extract can be provided.

Therefore, the present invention utilizes domestically produced bay salt and salted salted fish distributed nationwide as raw materials, and presents salted salted sea salt that removes the bitter taste of sea salt and adds savory taste and flavor without reducing the salty taste, which is the original function of salt. Local business in the base area produced from can be revitalized.

In addition, the method for producing salted salted salted salted salted fish coated with salted salted seafood of the present invention removes impurities contained in conventional bay salt in the process of roasting, and extracts salted salted seafood as an undiluted solution to extract the savory taste of conventional salted salted seafood without loss By mixing it, it is useful as a seasoning for replacing MSG, which is an existing chemical seasoning.

In particular, in general, when food is prepared, purified water is added and boiled, and salt and chemical seasonings are added to adjust the seasoning, whereas salted salted salted salt coated with salted salted fish of the present invention integrates the performance of salt and seasonings and cumbersomely separates them. Dishes including soup, stew, steamed food, etc. can be seasoned with only the salt of the present invention without the need to add it.

1 is a step-by-step schematic diagram of a method for producing salted salted salted salted salted fish coated with salted salted fish of the present invention.

Hereinafter, the present invention will be described in detail.

1 is a step-by-step schematic diagram of a method for producing salted salted salted salted salted salted fish coated with salted salted fish of the present invention, and it will be understood that detailed processes for each process can be additionally performed. Specifically, in the manufacturing method of salted salted salted salted salt coated with salted salted seafood of the present invention, it can be defined as a raw material preparation step, including the steps of washing and drying sun salt, which is the main material, and washing salted salted seafood, a subsidiary material, and extracting the undiluted solution. And, these sequences may be performed sequentially or concurrently.

After that, the method for producing salted salted salted salt coated with salted salted fish of the present invention

Preparing salted salted fish extract by boiling salted salted fish;

Roasting the washed and dried sea salt;

Mixing and coating the salted salted fish extract with the roasted sun salt; and

It can be performed as; drying the salt heated by mixing.

1-1. Salted salted fish extract preparation step

In the manufacturing method of the present invention, the step of preparing salted salted fish extract by bathing salted salted fish in a bath is a process of extracting the raw solution by filtering using a sieve after heating in a water bath condition in a ratio of 50 to 80% by weight of salted salted fish and 20 to 50% by weight of purified water. .

The salted salted fish is made by putting meat and seafood such as fish flesh, eggs, intestines, gills, clams, shrimp, beef, and pork in a jar, pouring salt until the ingredients are completely covered, and then aging. It may include fish such as salted squid, salted octopus, salted anchovies, salted bandai, salted clams, salted yellow stone fish, salted bream, salted tuna, salted goat, etc.

However, the salted salted fish of the present invention uses the fermented product as it is, including the main ingredient, and does not include liquid fish sauce.

In the present invention, the umami taste of conventional salted salted fish is extracted without loss by mixing the salted salted fish, including the main material, with purified water, and using the crude extract filtered using a sieve after sufficiently heating in a water bath condition.

At this time, if the salted salted fish is less than 50% by weight, it is too thin and insufficient to implement the savory taste, and an increase in the amount of salt is unavoidable for application to food, and when extracted in excess of 80% by weight, the flavor is relatively strong, but the cost cause rise.

More specifically, 50 to 80% by weight of salted salted fish and 20 to 50% by weight of purified water are mixed and then heated in a water bath for 60 to 240 minutes.

Preferably, after the heating, additional heating is performed for 60 to 240 minutes after extracting the filtered stock solution through a sieve. Through the additional heating, it is possible to increase the umami of the salted salted fish extract, and it is possible to remove bubbles generated when heated and foreign substances mixed in the bubbles.

At this time, the filtration method can be performed through a sieve, and looking at the production process of salted salted fish, it is highly likely that salted fish itself contains foreign substances because the original salted fish is simply rinsed in seawater several times and mixed with bay salt. , It is also preferable to perform additional heating and increase the heating time as needed.

1-2. Bay salt roasting step

The sun salt used in the present invention is prepared by preparing unrefined sun salt.

Bay salt uses domestic bay salt, and a commonly used cauldron or stainless steel pot can be used as a container for roasting bay salt.

At this time, the roasting step may be selected by the experimenter, and preferably, the sea salt may be roasted at a temperature of 80 to 700 ° C. for 60 to 180 minutes, and the roasting step may be repeated several times.

As another method, first roasting at 80 to 300 ° C. for 60 to 180 minutes may be performed to remove moisture, and then second roasting may be performed at 300 to 600 ° C. for 60 to 180 minutes.

In the present invention, when the bay salt is roasted in this way, impurities and bitter bittern contained in the bay salt can be removed, and while the moisture of the bay salt evaporates, a state that can be easily coated with the salted salted fish extract is prepared.

1-3. Bay salt and salted salted fish extract coating step

Thereafter, the present invention mixes and coats the prepared salted salted fish extract with the sea salt roasted in the above step.

Since general salt has hygroscopic properties, it is preferable to add the salted salted fish extract in a state where the moisture is removed by roasting the sun salt rather than mixing the salted salted fish extract during the roasting process.

At this time, it is coated in the process of being added at a mixing ratio of 50 to 80% by weight of sun salt and 20 to 50% by weight of salted salted fish extract and heated.

In the above, the main ingredient, salted salted fish extract, is contained in the salted salted fish extract, which is a secondary material. If the salted salted fish extract is contained at less than 20% by weight, the umami and flavor are significantly reduced, and when it exceeds 50% by weight, the flavor of the salted salted fish extract is strong. palatability may be reduced.

In this step of coating the sea salt and salted salted fish extract, care must be taken not to stick to the bottom when heating by adding the roasted sea salt and salted salted fish extract, and preferably roasted at 80 to 700 ° C. for 60 to 120 minutes.

1-4. drying step

Among the production methods of the present invention, salt that has undergone the drying step is preferably carried out in a dryer at a temperature of 40 to 80 ° C. for about 1 to 3 hours.

At this time, in the drying step, the salt is dried when the moisture content of the salt is less than 3%, and when the moisture content of the salt is less than 3%, the temperature of the dryer is set to 40 ° C or less so that moisture does not occur when stored in a container to prepare salt.

After that, depending on the use, it will be possible to naturally include that a process of crushing or classifying according to size according to coarse salt or fine salt standards can be performed.

Furthermore, the present invention provides a seasoning substitute for MSG consisting of salted salted salted salt coated with salted salted seafood obtained by the above manufacturing method.

Salted salted salted salt coated with salted salted fish of the present invention has a problem in that, in the case of conventional processed salt, the additives added for functionality reduce the salty taste by half, and eventually increase the amount of salt input is inevitable for the function as salt as a whole.

On the other hand, the salted salted salted salt coated with salted salted fish of the present invention can provide an effect of adding umami and flavor without reducing the salty taste, which is the original function of salt, by using salted salted salted fish extract as a sub-material.

In addition, by heating and roasting bay salt, the bitter taste is alleviated as moisture evaporates from the bittern or impurities contained in bay salt during the roasting process, providing the effect of adding the saltiness and sweetness inherent in bay salt. By adding and heating the salted salted fish extract, it can be easily coated with the salted salted fish extract while evaporating the moisture of the sun salt.

Salted salted salted salted salt coated with salted salted salted salt has the effect of removing the bitter taste of sun salt without reducing the salty taste, which is the original function of salt, and adding umami and flavor from the salted salted salted fish extract.

Therefore, the present invention can utilize salted salted salted salted salted salted salt as a natural seasoning with rich taste and rich flavor that can replace conventional chemical seasonings.

In particular, in general, when food is prepared, purified water is added and boiled, and salt and chemical seasonings are added to adjust the seasoning, whereas salted salted salted salt coated with salted salted fish of the present invention integrates the performance of salt and seasonings and cumbersomely separates them. Without the need to add, dishes including soup, stew, steamed food, etc. can be seasoned only with salted salted salted salted salt coated with salted salted fish of the present invention.

Hereinafter, the present invention will be described in more detail through examples.

These examples are intended to explain the present invention in more detail, and the scope of the present invention is not limited to these examples.

<Example 1>

Unrefined domestic sea salt (produced in Shinan-gun in 2019) is washed and dried, and sufficiently dried natural salt is put in a stainless steel pot and roasted first at 150°C for 100 minutes to remove moisture and then boiled at 300°C for 180 minutes. During the second roasting process was carried out.

As a sub-material, it was heated for 150 minutes in a water bath condition in a mixing ratio of 60% by weight of salted anchovies and 40% by weight of purified water, and filtered through a sieve to prepare an undiluted extract. This process was repeated.

The salted salted fish extract was added to the roasted bay salt and roasted at 150 ° C. for 100 minutes so as not to stick to the bottom. At this time, the mixing ratio of sea salt and salted salted fish extract was mixed at a weight ratio of 70:30. The salt through the above step was dried for about 3 hours at a temperature of 40 ° C. with a dryer to prepare salt.

<Comparative Example 1>

The same procedure as in Example 1 was performed, except that commercially available anchovy fish sauce was added instead of the salted salted fish extract.

<Comparative Example 2>

It was carried out in the same manner as in Example 1, except that the salted salted fish extract was soaked in the dried bay salt after washing and left for 24 hours, filtered and dried.

[Experimental Example] Sensory evaluation of salt coated with salted salted fish

Sensory evaluation was performed on the evaluation items presented in Table 1 below for the salts prepared in Example 1 and Comparative Examples 1 and 2. Sensory evaluation was conducted according to the 5-point scale method after explaining the purpose of the sensory evaluation to 10 male and female sensory evaluation personnel.

The evaluation of salty taste was graded as 5, 4, 3, 2, and 1 in the order of saltiness, and the flavor was also evaluated relative to 5, 4, 3, 2, and 1 in the order of the most excellent taste.

division salty taste bitter zest Umami overall symbol Example 1 4 One 4 5 5 Comparative Example 1 4 2 3 3 3 Comparative Example 2 5 4 2 2 One Comparative Example 3 (bay salt) 5 5 One One 3

From the above results, the salty salted salted salt coated with salted salted fish prepared by the manufacturing method of the present invention has a significantly reduced bitter taste inherent to sun salt without reducing the salty taste compared to sun salt (Comparative Example 3), and the umami and flavor are relatively On the other hand, in Comparative Example 1 using the anchovy fish sauce, there was some rejection due to the strong smell peculiar to the fish sauce, and the salt of Example 1 received a high sensory evaluation score in terms of flavor and umami. In addition, the salt prepared by the method of Comparative Example 2 had a productivity problem in the process and was judged to be unsuitable for use in cooking food, especially because of its strong odor.

Example 1 and Comparative Examples 1 to 3 were carried out using sun salt produced in 2019. In the case of sun-dried sea salt, the bittern does not fall out, and especially in 2019, the rainy season was long and the precipitation was high, so the quality was not high.

Although the present invention has been described in detail only with respect to the specific embodiments described above, it is obvious to those skilled in the art that various changes and modifications are possible within the scope of the technical idea of the present invention, and it is natural that such changes and modifications fall within the scope of the appended claims.

Claims (2)

Preparing a salted salted seafood extract by boiling salted salted seafood including all of salted shrimp, salted oysters, salted squid, salted octopus, salted anchovies, salted bandaeng, clams, salted yellow stone fish, salted damselfish, and salted sea bream;
A roasting step comprising first roasting the washed and dried sun salt at 80 to 300 ° C. for 60 to 180 minutes to remove moisture and second roasting at 300 to 600 ° C. for 60 to 180 minutes;
Stir-frying at 80 to 700 ° C. for 60 to 120 minutes by mixing 50 to 80% by weight of the roasted sea salt and 20 to 50% by weight of salted salted fish extract, and
The mixed and heated salt is carried out at a temperature of 40 to 80 ° C. for 1 to 3 hours to dry the moisture content of the salt to 3% or less, and when the moisture content is 3% or less, set the temperature of the dryer to 40 ° C. or less Including the step of drying the salt by
The salted salted fish extract is filtered after heating in a water bath condition in a ratio of 50 to 80% by weight of salted salted fish and 20 to 50% by weight of purified water, and then the undiluted solution is extracted,
Method for producing salted salted salted salted salt coated with salted salted seafood, characterized in that the salted salted seafood extract is additionally heated for 60 to 240 minutes after the extraction of the undiluted solution to remove foreign substances from the extract.
A seasoning substitute for MSG consisting of salted salted salted salted fish coated with salted salted seafood prepared by the manufacturing method of claim 1.

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