KR102639367B1 - Clarified broth seasoned capsules packaged in fish gelatin capsules and their manufacturing method - Google Patents
Clarified broth seasoned capsules packaged in fish gelatin capsules and their manufacturing method Download PDFInfo
- Publication number
- KR102639367B1 KR102639367B1 KR1020210009627A KR20210009627A KR102639367B1 KR 102639367 B1 KR102639367 B1 KR 102639367B1 KR 1020210009627 A KR1020210009627 A KR 1020210009627A KR 20210009627 A KR20210009627 A KR 20210009627A KR 102639367 B1 KR102639367 B1 KR 102639367B1
- Authority
- KR
- South Korea
- Prior art keywords
- seasoning
- broth
- capsules
- capsule
- weight
- Prior art date
Links
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Classifications
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
- A23L27/72—Encapsulation
-
- 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
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
-
- 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
- A23L17/20—Fish extracts
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
Abstract
본 발명은 어류 젤라틴 캡슐로 포장된 청징국물 조미 캡슐 및 이의 제조 방법에 관한 것으로서, 본 발명의 청징국물 조미 캡슐은, 수용성 젤라틴으로 어류 젤라틴 캡슐을 이용하여, 열수에 첨가되면 용해도가 우수한 것을 확인하였다. 또한 청징국물 조미 캡슐을 열수 온도, 가열시간 및 첨가량에 따른 조건을 확인하여, 최적화 조건을 확인하였으며, 소비자로 하여금 호감도가 높은 청징국물을 제조할 수 있는 것을 확인하였다.The present invention relates to a clearing broth seasoning capsule packaged in a fish gelatin capsule and a method for manufacturing the same. The clearing broth seasoning capsule of the present invention uses a fish gelatin capsule as water-soluble gelatin, and it was confirmed that it has excellent solubility when added to hot water. . In addition, the conditions of the clarified broth seasoning capsules according to the hot water temperature, heating time, and addition amount were confirmed, and the optimized conditions were confirmed, and it was confirmed that clarified broth that was highly favorable to consumers could be manufactured.
Description
본 발명은, 어류 젤라틴 캡슐로 포장된 청징국물 조미 캡슐 및 이의 제조 방법에 관한 것이다.The present invention relates to clarified broth seasoning capsules packaged in fish gelatin capsules and a method for producing the same.
최근 건강 및 환경에 대한 인식이 증가함에 따라서, 소비자들은 천연조미료에 대한 선호도가 높아지고 있다. 이에 따라 특유의 깊은 맛을 나타내는 어패류 및 해조류가 현재 천연 풍미 소재의 주원료로서 널리 이용되고 있다. 그러나 현재 이용하고 있는 조미재료의 형태는 부직포와 같은 포장에 천연 조미료를 넣어 유통되고 있다, 그러나, 상기의 천연 조미재료는, 조미재료를 우려내고 난 후, 음식물쓰레기와 일반쓰레기로 분리하여, 배출하고 있어, 소비자로 하여금 조미재료 및 포장재를 분리하는 번거로움 뿐만 아니라, 포장재 자체의 환경문제까지 야기하게 되어 최근에는, 해결해야 할 문제로 대두되고 있다. 또한, 포장재가 없이, 조미성분들을 추출하여 분말화한 조미 분말의 경우, 대부분이 부피가 큰 용기내에 저장되어 유통되고 있으며, 소비자가 이를 이용하기 위해서는 정량화된 규격 없이, 단순한 개량을 이용하여 식품에 첨가하여 이용되고 있어, 개인의 이용량에 따라 획일화된 맛을 낼 수 없는 문제점이 있었다. 따라서, 규격화된 캡슐과 같은 용기에, 천연 조미성분을 첨가하여, 포장재의 배출이 없고, 규격화되어 일정한 맛을 유지할 수 있는 천연 조미 제품이 필요한 실정이다.As awareness of health and the environment increases recently, consumers' preference for natural seasonings is increasing. Accordingly, fish, shellfish and seaweed, which exhibit a unique, deep taste, are currently widely used as main raw materials for natural flavor materials. However, the type of seasoning material currently being used is distributed by putting natural seasoning in packaging such as non-woven fabric. However, the natural seasoning material described above is separated into food waste and general waste after the seasoning material is brewed and disposed of. This not only causes consumers the hassle of separating seasoning ingredients and packaging materials, but also causes environmental problems with the packaging materials themselves, which has recently emerged as a problem that needs to be solved. In addition, in the case of seasoning powders made by extracting and pulverizing seasoning ingredients without packaging materials, most of them are stored and distributed in bulky containers, and in order for consumers to use them, they must be added to food using simple improvements without quantified specifications. Since it is used by adding it, there is a problem in that it cannot produce a uniform taste depending on the amount of use of the individual. Therefore, there is a need for a natural seasoning product that adds natural seasoning ingredients to a standardized capsule-like container, eliminates the discharge of packaging materials, and maintains a standardized, consistent taste.
이러한 단점을 해소하기 위하여, 대한민국 공개특허 제10-1999-0069788호에서는 식용 가능한 재료인 젤라틴, 전분 등을 이용하여 내포장재를 구성함으로써, 포장재를 그대로 식품에 첨가하여 조리할 수 있도록 하였다.In order to solve these shortcomings, Republic of Korea Patent Publication No. 10-1999-0069788 constructs an inner packaging material using edible ingredients such as gelatin and starch, so that the packaging material can be added to food as is and cooked.
그러나, 상기한 선행특허는 포장지가 젤라틴, 전분 등으로만 구성됨으로써, 식품의 풍미가 다소 감소될 뿐만아니라, 대부분의 젤라틴이 소의 뼈에서 유래하고 있어, 할랄 식품과 같이 문화의 차이에 따라서는, 사용이 제한되어 지고 있다.However, in the above-mentioned prior patent, the packaging is composed only of gelatin, starch, etc., so not only does the flavor of the food decrease somewhat, but most of the gelatin is derived from cow bones, so depending on cultural differences, such as halal food, Use is restricted.
본 발명의 목적은 1) 조미 성분을 건조하고 분말화 하여 조미 분말을 제조하는 단계;The object of the present invention is to prepare seasoning powder by drying and powdering seasoning ingredients;
2) 상기 단계 1)의 조미 분말을 추출하여 추출물을 제조하는 단계;2) preparing an extract by extracting the seasoning powder of step 1);
3) 상기 단계 2)의 추출물을 어류 젤라틴 캡슐에 충진하는 단계;를 포함하는 어류 젤라틴 캡슐로 포장된 청징국물 조미 캡슐의 제조 방법을 제공하는 것이다.3) filling the extract of step 2) into a fish gelatin capsule; providing a method for producing a clear broth seasoning capsule packaged with a fish gelatin capsule.
본 발명의 다른 목적은 상기의 방법으로 제조된 어류 젤라틴 캡슐로 포장된 청징국물 조미 캡슐을 제공하는 것이다.Another object of the present invention is to provide a clearing broth seasoning capsule packaged with a fish gelatin capsule prepared by the above method.
본 발명은 1) 조미 성분을 건조하고 분말화 하여 조미 분말을 제조하는 단계;The present invention includes the steps of 1) drying and powdering seasoning ingredients to produce seasoning powder;
2) 상기 단계 1)의 조미 분말을 추출하여 추출물을 제조하는 단계;2) preparing an extract by extracting the seasoning powder of step 1);
3) 상기 단계 2)의 추출물을 어류 젤라틴 캡슐에 충진하는 단계;를 포함하는 어류 젤라틴 캡슐로 포장된 청징국물 조미 캡슐의 제조 방법을 제공한다.3) filling the extract of step 2) into a fish gelatin capsule; providing a method for producing a clear broth seasoning capsule packaged with a fish gelatin capsule.
본 발명은 상기의 방법으로 제조된 어류 젤라틴 캡슐로 포장된 청징국물 조미 캡슐을 제공한다.The present invention provides a clearing broth seasoning capsule packaged with a fish gelatin capsule prepared by the above method.
본 발명은 어류 젤라틴 캡슐로 포장된 청징국물 조미 캡슐 및 이의 제조 방법에 관한 것으로서, 본 발명의 청징국물 조미 캡슐은, 수용성 젤라틴으로 어류 젤라틴 캡슐을 이용하여, 열수에 첨가되면 용해도가 우수한 것을 확인하였다. 또한 청징국물 조미 캡슐을 열수 온도, 가열시간 및 첨가량에 따른 조건을 확인하여, 최적화 조건을 확인하였으며, 소비자로 하여금 호감도가 높은 청징국물을 제조할 수 있어, 식품 산업에 유용하게 사용할 수 있다.The present invention relates to a clearing broth seasoning capsule packaged in a fish gelatin capsule and a method for manufacturing the same. The clearing broth seasoning capsule of the present invention uses a fish gelatin capsule as water-soluble gelatin, and it was confirmed that it has excellent solubility when added to hot water. . In addition, the optimization conditions were confirmed by checking the conditions of the clearing broth seasoning capsule according to the hot water temperature, heating time, and addition amount, and it is possible to produce a clearing broth that is highly popular with consumers and can be usefully used in the food industry.
도 1은 본 발명의 조미성분들의 추출 온도에 따른 관능성 평가 결과를 도식화한 것이다.
도 2는 본 발명의 조미성분들의 추출 시간에 따른 관능성 평가 결과를 도식화한 것이다.Figure 1 schematically illustrates the results of sensory evaluation according to the extraction temperature of the seasoning ingredients of the present invention.
Figure 2 schematically shows the results of sensory evaluation according to extraction time of the seasoning ingredients of the present invention.
본 발명은 1) 조미 성분을 건조하고 분말화 하여 조미 분말을 제조하는 단계;The present invention includes the steps of 1) drying and powdering seasoning ingredients to produce seasoning powder;
2) 상기 단계 1)의 조미 분말을 추출하여 추출물을 제조하는 단계;2) preparing an extract by extracting the seasoning powder of step 1);
3) 상기 단계 2)의 추출물을 어류 젤라틴 캡슐에 충진하는 단계;를 포함하는 어류 젤라틴 캡슐로 포장된 청징국물 조미 캡슐의 제조 방법을 제공한다.3) filling the extract of step 2) into a fish gelatin capsule; providing a method for producing a clear broth seasoning capsule packaged with a fish gelatin capsule.
본 발명에서 사용하는 용어 “조미”는 음식물을 맛있게 먹을 수 있도록, 조미성분을 이용하여 맛을 내는 것으로, 식품의 고유한 맛을 증진시키고, 이미를 느끼지 않도록 하는 것이다.The term “seasoning” used in the present invention refers to adding flavor using seasoning ingredients so that food can be eaten deliciously, enhancing the unique taste of the food and preventing taste.
본 발명에서 사용하는 용어 “청징”은 현탁입자나 침전물(입자 앙금)에 의해 발생하는 유탁 또는 혼탁이 없는 맑고 투명한 액체상태를 뜻하며, 청주, 간장, 식초, 사이다, 청징과즙, 청징국물등이 포함되나 이에 제한되지는 않는다. The term “clarification” used in the present invention refers to a clear and transparent liquid state without emulsion or turbidity caused by suspended particles or sediment (particle sediment), and includes sake, soy sauce, vinegar, cider, clarifying fruit juice, and clarifying broth. but is not limited to this.
본 발명에서 사용하는 용어 “젤라틴”은 동물 또는 어류의 가죽, 힘줄, 연골 등을 구성하는 천연 단백질로서, 동물 또는 어류의 가죽, 힘줄, 연골을 물과 함께 장시간 가열하여 추출하는 것이다. 본 발명의 어류 젤라틴은 명태, 실꼬리돔, 고등어, 꽁치, 청어, 삼치, 방어, 참치, 갈치, 조기, 가자미, 광어, 우럭, 돔, 부시리, 양태, 돌돔, 옥돔, 참돔, 장어, 숭어, 송어, 병어, 아구, 민어, 다금바리, 능성어, 쥐치, 복, 볼락, 노래미, 병치, 농어, 만새기, 한치, 오징어, 금태, 전갱이, 성대, 보리멸, 붕어, 가물치 및 잉어로 이루어진 군에서 선택되는 어류의 껍질에서 유래되는 것일 수 있으며 바람직하게는 잉어이나, 이에 제한되지는 않는다.The term “gelatin” used in the present invention is a natural protein that makes up the skin, tendons, and cartilage of animals or fish, and is extracted by heating the skin, tendons, and cartilage of animals or fish with water for a long time. Fish gelatin of the present invention is pollack, sea bream, mackerel, saury, herring, mackerel, yellowtail, tuna, cutlassfish, croaker, flounder, flounder, rockfish, sea bream, red sea bream, parrot sea bream, tile bream, red sea bream, eel, mullet, Selected from the group consisting of trout, sea bass, monkfish, croaker, croaker, grouper, filefish, pufferfish, rockfish, yellowtail, sea bass, perch, dorado, cuttlefish, squid, goldfish, horse mackerel, gizzard, crucian carp, crucian carp, snakehead and carp. It may be derived from the skin of a fish, preferably carp, but is not limited thereto.
본 발명의 일실시예에 따르면, 상기 조미 성분은 멸치 64 내지 73 중량부, 다시마 6.5 내지 16.5 중량부, 새우 4.5 내지 13.5 중량부, 표고버섯 5 내지 15 중량부로 혼합된 것일 수 있다.According to one embodiment of the present invention, the seasoning ingredient may be a mixture of 64 to 73 parts by weight of anchovies, 6.5 to 16.5 parts by weight of kelp, 4.5 to 13.5 parts by weight of shrimp, and 5 to 15 parts by weight of shiitake mushrooms.
본 발명의 조미 성분은 식품 조성물로 이용할 수 있으며, 본 발명의 조미 성분을 함유하는 것 외에 통상의 식품 조성물과 같이 여러 가지 향미제 또는 천연 탄수화물 등을 추가 성분으로서 함유할 수 있다.The seasoning component of the present invention can be used as a food composition, and in addition to containing the seasoning component of the present invention, it may contain various flavoring agents or natural carbohydrates as additional ingredients like a normal food composition.
상술한 천연 탄수화물의 예는 모노사카라이드, 예를 들어, 포도당, 과당 등; 디사카라이드, 예를 들어 말토스, 슈크로스 등; 및 폴리사카라이드, 예를 들어 덱스트린, 시클로덱스트린 등과 같은 통상적인 당, 및 자일리톨, 소르비톨, 에리트리톨 등의 당알콜이다. 상술한 향미제는 천연 향미제 (타우마틴), 스테비아 추출물(예를 들어 레바우디오시드 A, 글리시르히진 등) 및 합성 향미제 (사카린, 아스파르탐 등)를 유리하게 사용할 수 있다. 본 발명의 식품 조성물은 상기 약학적 조성물과 동일한 방식으로 제제화되어 기능성 식품으로 이용하거나, 각종 식품에 첨가할 수 있다. 본 발명의 조성물을 첨가할 수 있는 식품으로는 예를 들어, 음료류, 육류, 초코렛, 식품류, 과자류, 피자, 라면, 기타 면류, 껌류, 사탕류, 아이스크림류, 알코올 음료류, 비타민 복합제 및 건강보조식품류 등이 있다.Examples of the above-mentioned natural carbohydrates include monosaccharides such as glucose, fructose, etc.; Disaccharides such as maltose, sucrose, etc.; and polysaccharides, such as common sugars such as dextrin and cyclodextrin, and sugar alcohols such as xylitol, sorbitol, and erythritol. The above-described flavoring agents include natural flavoring agents (thaumatin), stevia extracts (e.g. rebaudioside A, glycyrrhizin, etc.) and synthetic flavoring agents (saccharin, aspartame, etc.). The food composition of the present invention can be formulated in the same way as the pharmaceutical composition and used as a functional food or added to various foods. Foods to which the composition of the present invention can be added include, for example, beverages, meat, chocolate, foods, confectionery, pizza, ramen, other noodles, gum, candy, ice cream, alcoholic beverages, vitamin complexes, health supplements, etc. There is.
또한 상기 식품 조성물은 유효성분인 추출물 외에 여러 가지 영양제, 비타민, 광물 (전해질), 합성 풍미제 및 천연 풍미제 등의 풍미제, 착색제 및 중진제 (치즈, 초콜릿 등), 펙트산 및 그의 염, 알긴산 및 그의 염, 유기산, 보호성 콜로이드 증점제, pH 조절제, 안정화제, 방부제, 글리세린, 알콜, 탄산음료에 사용되는 탄산화제 등을 함유할 수 있다. 그밖에 본 발명의 식품 조성물은 천연 과일 쥬스 및 과일 쥬스 음료 및 야채 음료의 제조를 위한 과육을 함유할 수 있다.In addition to the extract as an active ingredient, the food composition contains various nutrients, vitamins, minerals (electrolytes), flavoring agents such as synthetic and natural flavors, colorants and thickening agents (cheese, chocolate, etc.), pectic acid and its salts, It may contain alginic acid and its salts, organic acids, protective colloidal thickeners, pH adjusters, stabilizers, preservatives, glycerin, alcohol, carbonating agents used in carbonated beverages, etc. In addition, the food composition of the present invention may contain pulp for the production of natural fruit juice, fruit juice beverages, and vegetable beverages.
본 발명은 상기의 방법으로 제조된 어류 젤라틴 캡슐로 포장된 청징국물 조미 캡슐을 제공한다.The present invention provides a clearing broth seasoning capsule packaged with a fish gelatin capsule prepared by the above method.
이하, 본 발명을 실시예에 의하여 더욱 상세하게 설명한다. 이들 실시예는 단지 본 발명을 보다 구체적으로 설명하기 위한 것으로, 본 발명의 범위가 이들 실시예에 국한되지 않는다는 것은 당업계에서 통상의 지식을 가진 자에게 있어서 자명할 것이다.Hereinafter, the present invention will be described in more detail through examples. These examples are only for illustrating the present invention in more detail, and it will be apparent to those skilled in the art that the scope of the present invention is not limited to these examples.
<실시예 1> 청징국물 조미 분말의 제조 및 캡슐화<Example 1> Preparation and encapsulation of clear soup seasoning powder
본 발명의 청징국물 조미 분말을 제조하기 위하여, 멸치 69 중량부, 다시마 11.5 중량부, 새우 9.5 중량부 및 표고버섯 10 중량부를 혼합하고, 이를 세척하여 건조하였다. 건조된 조미성분들은 분쇄하여 분말화 하였으며, 분말화된 조미성분들은 열수 추출(120℃, 1시간)하여, 추출물을 여과하고 고형물을 분리 및 제거 후 여과된 청징 국물을 농축, 건조하여 분말화 하여 조미 분말을 제조하였다. 제조된 조미 분말은 길이 2.5 cm, 직경 0.8 cm의 수용성의 어류 젤라틴 캡슐(잉어 껍질 젤라틴)에 0.38g씩 충진하여 청징국물 조미 캡슐을 제조하여, 추후 실험에 사용하였다.To prepare the clearing broth seasoning powder of the present invention, 69 parts by weight of anchovies, 11.5 parts by weight of kelp, 9.5 parts by weight of shrimp, and 10 parts by weight of shiitake mushrooms were mixed, washed and dried. The dried seasoning ingredients were pulverized and powdered. The powdered seasoning ingredients were extracted with hot water (120°C, 1 hour), the extract was filtered, the solids were separated and removed, and the filtered clear broth was concentrated, dried, and powdered. Seasoning powder was prepared. The prepared seasoning powder was filled in an amount of 0.38 g each into water-soluble fish gelatin capsules (carp skin gelatin) with a length of 2.5 cm and a diameter of 0.8 cm to prepare clear broth seasoning capsules, which were used in further experiments.
<실시예 2> 조미 분말 캡슐 이용의 최적화<Example 2> Optimization of use of seasoning powder capsules
<2-1> 청징국물 제조 온도의 최적화<2-1> Optimization of clear broth production temperature
본 발명의 청징국물 조미 캡슐의 이용 최적화 온도를 확인하기 위하여, 상기 실시예 1에서 제조된 청징국물 조미 캡슐 10개를 열수 100 ml에 넣고 청징국물을 제조하였다. 구체적으로, 70, 80, 90, 100 ℃의 열수에, 청징국물 조미 캡슐을 첨가한 시점부터 캡슐이 완전히 용해되는데 걸리는 시간을 측정하고, 캡슐이 용해된 후 제조된 청징국물의 관능성 평가를 시행하였다. 관능성 평가는, 전문 패널 7명을 모집하여, 상기의 열수 추출 온도에 따라 제조된 청징국물의 색감, 냄새, 비린내, 맛, 이미, 탁도 및 전체적인 호감도를 평가하였으며, 9점 점수법을 이용하여 1점 아주 나쁨에서 9점 아주 좋음까지의 수치로 평가를 시행하였다.In order to confirm the optimal temperature for use of the clearing broth seasoning capsules of the present invention, 10 clearing broth seasoning capsules prepared in Example 1 were placed in 100 ml of hot water to prepare clearing broth. Specifically, the time taken for the capsules to completely dissolve from the time of addition of the clarified broth seasoning capsules to hot water at 70, 80, 90, and 100 ℃ was measured, and the sensory evaluation of the clarified broth prepared after the capsules were dissolved was performed. did. For the sensory evaluation, seven expert panelists were recruited to evaluate the color, odor, fishy smell, taste, taste, turbidity, and overall favorability of the clear broth prepared according to the hot water extraction temperature above, using a 9-point scoring method. The evaluation was performed on a scale from 1, very bad, to 9, very good.
그 결과, 하기 표 1에 나타낸 바와 같이, 캡슐이 완전히 용해되는데 걸리는 시간은 100℃의 열수에서 46.67초로 가장 짧았으며, 70℃의 열수에서 118.67초로 가장 긴 것을 확인하였다.As a result, as shown in Table 1 below, the time taken for the capsule to completely dissolve was the shortest at 46.67 seconds in hot water at 100°C, and the longest at 118.67 seconds in hot water at 70°C.
또한 도 1에 나타낸 바와 같이, 100 ℃의 열수에서 제조된 청징국물의 관능성이 가장 우수한 것을 확인하였으며, 70 ℃의 열수에서 제조된 청징국물의 관능성이 가장 낮은 것을 확인하였다.Additionally, as shown in Figure 1, it was confirmed that the clarified broth prepared in hot water at 100°C had the best sensory properties, and the clarified broth prepared in hot water at 70°C had the lowest sensory properties.
<2-2> 청징국물 제조 시간의 최적화<2-2> Optimization of clarifying broth production time
본 발명의 청징국물 조미 캡슐의 제조 시간에 따른 최적화 시간을 확인하기 위하여, 100ml의 100℃의 열수에 상기 실시예 1에서 제조된 청징국물 조미 캡슐 10개를 첨가하고, 5, 10, 15, 20분간 가열한 후 관능성 검사를 시행하였다. 관능성 검사는 상기 실시예 2-1과 동일하게 시행하였다.In order to confirm the optimization time according to the production time of the clearing broth seasoning capsules of the present invention, 10 clearing broth seasoning capsules prepared in Example 1 were added to 100 ml of hot water at 100 ° C., 5, 10, 15, 20 After heating for a minute, a sensory test was performed. The sensory test was performed in the same manner as Example 2-1 above.
그 결과 도 2에 나타낸 바와 같이, 본 발명의 청징국물 조미 캡슐을 열수에 첨가하고 20분을 가열하였을 때 가장 관능성이 우수한 것을 확인하였으며, 5, 10분간 가열하였을 때의 관능성이 가장 낮은 것을 확인하였다.As a result, as shown in Figure 2, it was confirmed that the clarification broth seasoning capsule of the present invention had the best sensory properties when added to hot water and heated for 20 minutes, and the lowest sensory properties were found when heated for 5 and 10 minutes. Confirmed.
<2-3> 청징국물 조미 캡슐 첨가량의 최적화<2-3> Optimization of the amount of clarified broth seasoning capsules added
본 발명의 청징국물 조미 캡슐의 첨가량에 따른 최적화 비율을 확인하기 위하여, 100ml의 100 ℃의 열수에, 상기 실시예 1에서 제조된 청징국물 조미 캡슐을 5, 7.5, 10, 12.5개를 첨가하여 캡슐 내의 청징국물 조미 분말이 열수 내에 1.92, 2.88, 3.84, 4.80 중량%가 되도록 첨가한 후, 20분간 가열하여 청징국물을 제조하고, 관능성 평가를 시행하였다. 관능성 평가는 상기 실시예 2-1과 동일하게 수행하였다.In order to confirm the optimal ratio according to the addition amount of the clear broth seasoning capsules of the present invention, 5, 7.5, 10, and 12.5 of the clear broth seasoning capsules prepared in Example 1 were added to 100 ml of hot water at 100 ° C. The clarifying broth seasoning powder was added to the hot water in an amount of 1.92, 2.88, 3.84, and 4.80% by weight, then heated for 20 minutes to prepare a clarifying broth, and sensory evaluation was performed. Sensory evaluation was performed in the same manner as in Example 2-1.
그 결과, 하기 표 2에 나타낸 바와 같이, 청징국물 조미 캡슐이 열수 100 ml에 10개(열수 중량의 3.84 중량%)가 첨가되었을 때 전체적인 호감도가 가장 높았으며, 청징국물 조미 캡슐이 열수 100ml에 5개 첨가되었을 때 전체적인 호감도가 가장 낮은 것을 확인하였다.As a result, as shown in Table 2 below, the overall favorability was highest when 10 clearing broth seasoning capsules (3.84% by weight of the hot water weight) were added to 100 ml of hot water, and 5 clearing broth seasoning capsules were added to 100 ml of hot water. It was confirmed that the overall favorability was lowest when dogs were added.
상시 실시예 2-1 내지 2-3에서 확인한 바와 같이, 본 발명의 청징국물 조미 캡슐은 100℃의 열수에서 3.84 중량%로 첨가하여, 20분간 가열하였을 때 가장 우수한 호감도를 나타내는 것을 확인하였다.As confirmed in Examples 2-1 to 2-3, the clearing broth seasoning capsule of the present invention was confirmed to exhibit the best favorability when added at 3.84% by weight in hot water at 100°C and heated for 20 minutes.
<실시예 3> 청징국물 pH 및 색차분석<Example 3> pH and color difference analysis of clarified broth
청징국물 조미 캡슐의 첨가에 따른 pH 및 색차를 분석하고자, 상기 실시예 1에서 제조된 청징국물 조미 캡슐을 5, 7.5, 10, 12.5개를 첨가하여 캡슐 내의 청징국물 조미 분말이 열수 내에 1.92, 2.88, 3.84, 4.80 중량%가 되도록 첨가한 후, 20분간 가열하여 청징국물을 제조하고 이를 pH meter로 측정하였다. 또한, 첨가량에 따른 색차를 분석하기 위하여 명도, 적색도 및 황색도를 측정하였으며, 색차계(JC 801, Color technosystem Co., Japan)로 측정하였으며, 각각의 색도는 L*, a*, b* 값으로 나타내었다(L*=93.73, a*=-0.12, b*=0.11). pH 분석의 결과는 하기 표 3에 나타내었으며, 색차 분석의 결과는 하기 표 4에 나타내었다.In order to analyze the pH and color difference according to the addition of the clearing broth seasoning capsules, 5, 7.5, 10, and 12.5 clearing broth seasoning capsules prepared in Example 1 were added, and the clearing broth seasoning powder in the capsules was 1.92, 2.88 in hot water. , 3.84, and 4.80% by weight, and then heated for 20 minutes to prepare a clear broth, which was measured with a pH meter. In addition, to analyze the color difference according to the amount added, brightness, redness, and yellowness were measured using a colorimeter (JC 801, Color technosystem Co., Japan), and each chromaticity was L * , a * , b * It is expressed as a value (L * =93.73, a * =-0.12, b * =0.11). The results of the pH analysis are shown in Table 3 below, and the results of the color difference analysis are shown in Table 4 below.
그 결과, 상기 표 3에 나타낸 바와 같이 본 발명의 청징국물 조미 캡슐의 첨가량에 따른 pH의 차이는 미비한 것을 확인하였다.As a result, as shown in Table 3, it was confirmed that the difference in pH depending on the amount of the clear broth seasoning capsule of the present invention was insignificant.
또한, 상기 표 4에 나타낸 바와 같이 본 발명의 청징국물 조미 캡슐의 첨가량에 따라서, 명도는 감소하고, 적색도와 황색도는 증가하는 것을 확인하였다.In addition, as shown in Table 4, it was confirmed that the brightness decreased and the redness and yellowness increased depending on the amount of the clarifying broth seasoning capsule of the present invention added.
따라서, 본 발명의 청징국물 조미 캡슐은, 수용성 젤라틴으로 어류 젤라틴 캡슐을 이용하여, 열수에 첨가되면 용해도가 우수한 것을 확인하였다. 또한 청징국물 조미 캡슐을 열수 온도, 가열시간 및 첨가량에 따른 조건을 확인하여, 최적화 조건을 확인하였으며, 소비자로 하여금 호감도가 높은 청징국물을 제조할 수 있는 것을 확인하였다.Therefore, it was confirmed that the clearing broth seasoning capsule of the present invention had excellent solubility when added to hot water using fish gelatin capsules as water-soluble gelatin. In addition, the conditions of the clarified broth seasoning capsules according to the hot water temperature, heating time, and addition amount were confirmed, and the optimized conditions were confirmed, and it was confirmed that clarified broth that was highly favorable to consumers could be manufactured.
Claims (3)
2) 상기 단계 1)의 조미 분말을 120℃ 열수에서 1시간 추출하여 추출물을 제조하는 단계;
3) 상기 단계 2)의 추출물을 잉어 껍질 젤라틴 캡슐에 0.38 g씩 충진하는 단계;를 포함하는 어류 젤라틴 캡슐로 포장된 청징국물 조미 캡슐의 제조 방법.1) Mixing 69 parts by weight of anchovies, 11.5 parts by weight of kelp, 9.5 parts by weight of shrimp, and 10 parts by weight of shiitake mushrooms, drying, and powdering to prepare seasoning powder;
2) preparing an extract by extracting the seasoning powder from step 1) in hot water at 120°C for 1 hour;
3) Filling 0.38 g of the extract of step 2) into carp skin gelatin capsules; A method of producing a clear broth seasoning capsule packaged in a fish gelatin capsule, comprising:
상기 조미 캡슐은,
1) 멸치 69 중량부, 다시마 11.5 중량부, 새우 9.5 중량부 및 표고버섯 10 중량부를 혼합하여 건조하고, 분말화 하여 조미 분말을 제조하는 단계;
2) 상기 단계 1)의 조미 분말을 120℃ 열수에서 1시간 추출하여 추출물을 제조하는 단계;
3) 상기 단계 2)의 추출물을 잉어 껍질 젤라틴 캡슐에 0.38 g씩 충진하는 단계;를 포함하는 방법으로 제조되는 것인, 조미 캡슐.A clearing broth seasoning capsule packaged with carp skin gelatin capsules prepared by the method of claim 1,
The seasoning capsules are,
1) Mixing 69 parts by weight of anchovies, 11.5 parts by weight of kelp, 9.5 parts by weight of shrimp, and 10 parts by weight of shiitake mushrooms, drying, and powdering to prepare seasoning powder;
2) preparing an extract by extracting the seasoning powder from step 1) in hot water at 120°C for 1 hour;
3) Filling 0.38 g of the extract of step 2) into carp skin gelatin capsules. A seasoning capsule prepared by a method comprising the following.
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| JP3199923B2 (en) | 1993-09-17 | 2001-08-20 | 株式会社東芝 | Semiconductor device and method of manufacturing the same |
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| KR20150091803A (en) * | 2014-02-04 | 2015-08-12 | 주식회사 설믜 | manufacturing method of natural seasoning for broth with dried fish |
| JP3199923U (en) * | 2015-07-07 | 2015-09-17 | 赤田善株式会社 | Food-encapsulated capsule |
| KR101877291B1 (en) * | 2016-12-28 | 2018-07-11 | 대구가톨릭대학교산학협력단 | Method for producing natural seasoning powder using anchovy and sea tangle and natural seasoning powder produced by the same method |
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