KR20020030149A - Manufacturing Method and a Composition of Seasonings Using Dried Yellow Walleye Pollack - Google Patents
Manufacturing Method and a Composition of Seasonings Using Dried Yellow Walleye Pollack Download PDFInfo
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- KR20020030149A KR20020030149A KR1020000060724A KR20000060724A KR20020030149A KR 20020030149 A KR20020030149 A KR 20020030149A KR 1020000060724 A KR1020000060724 A KR 1020000060724A KR 20000060724 A KR20000060724 A KR 20000060724A KR 20020030149 A KR20020030149 A KR 20020030149A
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- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 46
- 239000000203 mixture Substances 0.000 title claims abstract description 39
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 11
- 239000004278 EU approved seasoning Substances 0.000 title claims abstract description 4
- 241000785681 Sander vitreus Species 0.000 title abstract 6
- 241000013355 Mycteroperca interstitialis Species 0.000 title 1
- 239000000843 powder Substances 0.000 claims abstract description 61
- 238000002156 mixing Methods 0.000 claims abstract description 8
- 238000001035 drying Methods 0.000 claims abstract description 7
- 239000008187 granular material Substances 0.000 claims abstract description 7
- 238000010438 heat treatment Methods 0.000 claims abstract description 3
- 235000015278 beef Nutrition 0.000 claims description 10
- 229920000881 Modified starch Polymers 0.000 claims description 7
- 239000004368 Modified starch Substances 0.000 claims description 7
- 239000000463 material Substances 0.000 claims description 7
- 235000019426 modified starch Nutrition 0.000 claims description 7
- 241000234282 Allium Species 0.000 claims description 6
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 6
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 5
- 102000002322 Egg Proteins Human genes 0.000 claims description 5
- 108010000912 Egg Proteins Proteins 0.000 claims description 5
- 235000008184 Piper nigrum Nutrition 0.000 claims description 5
- 241000269851 Sarda sarda Species 0.000 claims description 5
- 235000013409 condiments Nutrition 0.000 claims description 5
- 235000014103 egg white Nutrition 0.000 claims description 5
- 210000000969 egg white Anatomy 0.000 claims description 5
- 229940029982 garlic powder Drugs 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- 229920001353 Dextrin Polymers 0.000 claims description 4
- 239000004375 Dextrin Substances 0.000 claims description 4
- 229920002774 Maltodextrin Polymers 0.000 claims description 4
- 239000005913 Maltodextrin Substances 0.000 claims description 4
- 235000019425 dextrin Nutrition 0.000 claims description 4
- 229940035034 maltodextrin Drugs 0.000 claims description 4
- 235000002566 Capsicum Nutrition 0.000 claims description 3
- 229920000858 Cyclodextrin Polymers 0.000 claims description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 3
- 239000006002 Pepper Substances 0.000 claims description 3
- 235000016761 Piper aduncum Nutrition 0.000 claims description 3
- 235000017804 Piper guineense Nutrition 0.000 claims description 3
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 claims description 3
- 239000002131 composite material Substances 0.000 claims description 3
- 239000013078 crystal Substances 0.000 claims description 3
- 239000008103 glucose Substances 0.000 claims description 3
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 claims description 3
- 229910052717 sulfur Inorganic materials 0.000 claims description 3
- 239000011593 sulfur Substances 0.000 claims description 3
- 239000002075 main ingredient Substances 0.000 claims description 2
- 241000722363 Piper Species 0.000 claims 2
- 229920002472 Starch Polymers 0.000 claims 1
- 238000000227 grinding Methods 0.000 claims 1
- 239000008107 starch Substances 0.000 claims 1
- 235000019698 starch Nutrition 0.000 claims 1
- 241001098054 Pollachius pollachius Species 0.000 abstract description 8
- 238000010298 pulverizing process Methods 0.000 abstract 1
- 235000019640 taste Nutrition 0.000 description 6
- 230000001953 sensory effect Effects 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 244000203593 Piper nigrum Species 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 235000013614 black pepper Nutrition 0.000 description 2
- 230000036571 hydration Effects 0.000 description 2
- 238000006703 hydration reaction Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 210000001835 viscera Anatomy 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000088415 Raphanus sativus Species 0.000 description 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- MKYNHKOAYQRSBD-UHFFFAOYSA-N dioxouranium;nitric acid Chemical compound O=[U]=O.O[N+]([O-])=O.O[N+]([O-])=O MKYNHKOAYQRSBD-UHFFFAOYSA-N 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000010309 melting process Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 235000004252 protein component Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- 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
- 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
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/15—Flavour affecting agent
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/204—Animal extracts
- A23V2250/2042—Marine animal, fish extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
Description
본 발명은 황태 조미료 조성물 및 황태 조미료의 제조방법에 관한 것으로 보다 상세하게는 황태분말, 황태청, 복합조미분말이 포함된 황태 조미료 조성물 및 상기 조성물을 포함한 황태 조미료의 제조방법에 관한 것이다.The present invention relates to a yellow seasoning composition and a method of manufacturing a yellow seasoning, and more particularly, to a yellow seasoning composition containing a yellow powder, a yellow chungcheong, a complex seasoning powder, and a method of manufacturing a yellow seasoning containing the composition.
황태는 낮에는 따듯하고 밤에는 영하의 기온이 유지되는 겨울철 특유의 환경에서 내장을 제거한 명태를 덕장에 말려 명태육이 긴 겨울동안 얼고 녹는 행위를 반복하여 명태살이 특유의 보송보송한 조직감을 유지하고 구조의 미세화가 독특한 근육구조를 만들어 양호한 식감 및 저장성을 부여하는 명태 냉건제품을 일컫는 것으로 통상적으로 제수용품 또는 결혼식, 생일 및 각족 기념행사에 사용하는 음식의 포나 전부침용으로 사용되며, 일반 가정에서는 황태국 등으로 널리 식용되고 있다.Emperor pollack removes the internal organs in a unique environment in winter, where it is warm in the daytime and sub-zero temperatures at night, and the freezing and melting process is repeated during long winters. The pollack is a cold-dried product that gives fine texture and shelf life by miniaturizing the structure, and is commonly used for sachets or sachets or foods used for weddings, birthdays, and various commemorative events. It is widely edible.
황태는 명태가 냉건되는 동안 영양성분인 지방산과 아미노산이 일부 분해되면서 어우러지는 특유의 맛성분을 지니고 있어 식품가공학적인 차원에서의 가공기술과 편의성을 갖추게 될 경우 황태국을 즐길 수 있다.Hwangtae has a unique taste ingredient that is combined with the partial decomposition of nutrient fatty acids and amino acids while pollack is cold, so you can enjoy Hwang Taigu if you have processing technology and convenience in terms of food engineering.
그러나 최근 핵가족화 시대를 맞아 맞벌이 부부가 증가함에 따라 보다 간편하고 조리시간이 적은 음식을 선호하는 경향이 많은데 황태를 구입하여 뼈를 제외하고 살을 두드려 찢고 이를 다시 갖은 양념하여 황태국을 끓이기에는 너무 많은 주부의 희생을 강요하고 있다.However, with the recent increase in the number of dual-earner couples in the age of nuclear familyization, there is a tendency to prefer foods that are simpler and less cooked. Too much to boil the Kingdom of Thailand by buying them and pounding the flesh except bones Forcing the sacrifice of the housewife.
최근에는 일부 냉동 및 냉장유통형으로 황태 가공제품이 있으나 야채 및 양념 등을 모두 포함한 완제품 형태의 편이제품이 나오고 있어 개개인의 식미기호도를 모두 반영하지 못하고 있다.Recently, some frozen and refrigerated distribution type of yellow processed products, but there is a convenience product in the form of finished products including all vegetables and seasonings, which does not reflect all the taste of individual taste.
한편 본 발명과 유사한 분야로서 한국공개특허공보 2000-37086호의 인스턴트 훈제 황태의 제조방법이 있으나 이는 황태를 그냥 또는 양념처리한 후 훈제기에서 훈제시키는 것으로 본 발명과 그 구성을 달리한다.On the other hand, there is a similar field of the present invention, there is a method for producing instant smoked yellow Korean Patent Publication No. 2000-37086, but this is different from the present invention and its configuration to smoke in a smoker after just or seasoning treatment.
본 발명은 영양성분이 우수한 황태국을 보다 편리하고 짧은 시간에 섭취할 수 있게 하기 위해서 황태분말, 황태청, 복합조미분말이 포함된 황태 조미료를 과립형태로 제조하여 소비자들이 각자의 취향에 맞추어 부재료를 선택하여 황태의 진한 국물을 섭취할 수 있는 황태 조미료 및 그의 제조방법 제공을 목적으로 한다.The present invention is to prepare a yellow seasoning containing a yellow powder, yellow taecheong, complex seasoning powder in granular form in order to make it more convenient and ingested in a short time in a high nutrition nutrition state, consumers select the ingredients according to their taste The purpose of the present invention is to provide a condiment seasoning and its manufacturing method that can consume the thick broth of the yellow.
본 발명의 황태 조미료 조성물은 황태분말 20∼60 중량부, 황태청 10∼30 중량부, 복합 조미분말 20∼60 중량부가 포함되는 것을 특징으로 한다.The sulfur seasoning composition of the present invention is characterized in that it comprises 20 to 60 parts by weight of yellow powder, 10 to 30 parts by weight of yellow chungcheong, 20 to 60 parts by weight of the composite seasoning powder.
상기에서 황태분말은 황태를 50∼150 메쉬(mesh)로 분쇄한 것이고, 황태청은 황태를 30°BX ∼80°BX로 농축한 것이고, 복합 조미분말은 변성전분류 50∼80 중량부, 마늘분말 10∼30 중량부, 양파분말 10∼30 중량부, 후추분말 5∼25 중량부, 기타 조미소재 5∼25 중량부 포함된 것이다.The above-mentioned yellow powder is pulverized with yellow to 50 to 150 mesh (mesh), yellow chung is concentrated to 30 ° BX ~ 80 ° BX yellow, the complex seasoning powder is modified starch 50 to 80 parts by weight, garlic powder 10-30 parts by weight, onion powder 10-30 parts by weight, pepper powder 5-25 parts by weight, and other seasoning materials 5-25 parts by weight.
복합 조미성분 중 변성전분은 덱스트린, 말토덱스트린, 싸이크로덱스트린, 결정포도당 중에서 선택된 1종류 이거나 또는 각각 혼합비가 동일한 2종류 이상의 혼합물이고, 기타 조미소재는 난백분말, 가다랑어분말, 소고기분말, 훈제소고기분말 중에서 선택된 1종류 이거나 또는 각각 혼합비가 동일한 2종류 이상의 혼합물이다.The modified starch of the complex seasoning is one type selected from dextrin, maltodextrin, cyclodextrin, and crystal glucose, or two or more kinds of mixtures having the same mixing ratio, and other seasoning ingredients are egg white powder, bonito powder, beef powder, smoked beef powder It is one type selected from the, or two or more types of mixtures with the same mixing ratio each.
한편 본 발명의 황태 조미료의 제조방법은 황태를 50∼100℃의 온도에서 100분 이내로 가열한 후 50∼150 메쉬로 분쇄하여 황태분말을 제조하는 단계와;On the other hand, the method for producing a yellow seasoning of the present invention comprises the steps of preparing the yellow powder by heating the yellow matter within 100 minutes at a temperature of 50 ~ 100 ℃ and then pulverized into 50 to 150 mesh;
황태를 50∼100℃의 온도에서 2∼5시간 동안 추출한 후 0.5∼1.5kg/cm2의 압력으로 1.5∼4.5 시간 동안 농축하여 농도가 30°BX ∼80°BX의 황태청을 제조하는 단계와;Extracting sulfur at a temperature of 50 to 100 ° C. for 2 to 5 hours, and then concentrating at a pressure of 0.5 to 1.5 kg / cm 2 for 1.5 to 4.5 hours to produce a concentration of 30 ° BX to 80 ° BX;
상기 단계에서 제조한 황태분말을 복합조미분말과 혼합한 후 황태청을 혼합하여 과립형태의 혼합물을 제조하는 단계와;Mixing the yellow powder prepared in the above step with the composite seasoning powder and then mixing the yellow powder to prepare a mixture in granular form;
상기 과립형태의 혼합물을 건조하는 단계를 포함하는 것을 특징으로 한다.It characterized in that it comprises the step of drying the mixture in the granular form.
복합 조미분말은 덱스트린, 말토덱스트린, 싸이크로덱스트린, 결정포도당 중에서 선택된 1종류 이거나 또는 각각 혼합비가 동일한 2종류 이상의 혼합물인 변성전분류 50∼80 중량부, 마늘분말 10∼30 중량부, 양파분말 10∼30 중량부, 후추분말 5∼25 중량부 및 난백분말, 가다랑어분말, 소고기분말, 훈제소고기분말 중에서 선택된 1종류 이거나 또는 2종류 이상의 혼합물인 조미소재 5∼25 중량부 포함된 것이다.The complex seasoning powder is one selected from dextrin, maltodextrin, cyclodextrin, or crystal glucose, or 50 to 80 parts by weight of modified starch, 10 to 30 parts by weight of garlic powder, 10 onion powder 30 to 30 parts by weight, 5 to 25 parts by weight of black pepper powder and egg white powder, bonito powder, beef powder, smoked beef powder is one or a mixture of 5 to 25 parts by weight of seasoning material which is a mixture of two or more kinds.
과립형태의 혼합물의 과립의 평균 크기는 0.15∼0.38mm으로 하고, 과립형태의 혼합물의 건조는 30∼85℃의 온도에서 30분∼3시간 동안 실시하여 과립형태의 혼합물의 수분함량을 1wt%∼15wt%로 유지하도록 한다.The average size of the granules of the granular mixture was 0.15 to 0.38 mm, and the granular mixture was dried at a temperature of 30 to 85 ° C. for 30 minutes to 3 hours, so that the water content of the granular mixture was 1 wt% to Maintain 15 wt%.
상기에서 황태청을 30°BX 미만으로 하면 보관중 변질의 문제점이 있고, 80°BX 초과하면 단백질 성분이 응고되는 문제점이 있어 황태청은 30°BX ∼ 80°BX의 범위가 적당하다. 과립형태의 혼합물에서 과립의 평균크기가 0.15mm 미만으로 하면 건조시간이 길어지는 문제점이 있고, 0.38mm 초과하면 물에 용해되는 수화시간이 길어지는 문제점이 있어 과립형태의 혼합물에서 과립의 평균크기는 0.15∼ 0.38mm이 적당하다. 또한 과립형태의 혼합물을 건조시 혼합물의 수분함량이 1wt% 미만이면 수화시 문제점이 있고, 수분함량이 15wt% 초과하면 보관상 문제점이 있어 과립형태의 혼합물을 건조 후 혼합물의 수분함량은 1wt%∼15wt%로 유지하는 것이 좋다.In the above, if the Taecheong below 30 ° BX, there is a problem of deterioration during storage, and if it exceeds 80 ° BX, there is a problem that the protein component is coagulated, so the range of 30 ° BX to 80 ° BX is appropriate. If the average size of the granules in the granular mixture is less than 0.15mm, the drying time is long, and if the average size of the granules is greater than 0.38mm, the hydration time of dissolving in water is long. 0.15 to 0.38 mm is suitable. In addition, when the granular mixture is dried, the moisture content of the mixture is less than 1 wt%, and there is a problem in hydration. If the moisture content is more than 15 wt%, there is a storage problem. After drying the granular mixture, the moisture content of the mixture is 1 wt% to It is good to keep it at 15wt%.
이하 본 발명을 다음의 실시예 및 시험예에 의하여 설명하고자 한다. 그러나 이들이 본 발명의 기술적 범위를 한정하는 것은 아니다.Hereinafter, the present invention will be described by the following examples and test examples. However, these do not limit the technical scope of the present invention.
<실시예 1><Example 1>
내장, 눈, 지느러미와 같은 불가식 부위를 제외한 100kg의 황태를 50∼100℃의 온도에서 10분 동안 구워(roasting) 주원료로 준비한다. 상기에서 황태의 수분함량은 13.5∼14.7wt%, 단백질은 66.1∼67.5wt%, 지질 1.7wt% 수준, 회분 3.5wt% 수준이었다.100 kg of yellow matter, excluding intestinal parts such as internal organs, eyes and fins, is prepared as a roasting main ingredient at a temperature of 50 to 100 ° C for 10 minutes. The moisture content of the yellow was 13.5 ~ 14.7wt%, 66.1 ~ 67.5wt% protein, 1.7wt% lipid, 3.5wt% ash level.
주원료로 준비한 100kg의 황태 중 50kg을 분쇄기로 50∼150 메쉬로 분쇄하여 46kg의 황태분말을 얻었다.50 kg of 100 kg of the yellow matter prepared as the main raw material was pulverized with a grinder 50 to 150 mesh to obtain 46 kg of yellow powder.
한편 상기 황태원료 중 나머지 50kg은 물을 42.5kg∼127.5kg 첨가하여 추출기에서 70∼90℃의 온도에서 2∼5시간 동안 추출한 후 다시 진공농축기에서 1.5∼4.5 시간 동안 농축하여 농도가 30°BX ∼ 80°BX이고 무게가 32.5∼100kg의 황태청을 제조하였다.On the other hand, the remaining 50kg of the yellow raw material is added to 42.5kg ~ 127.5kg of water and extracted for 2-5 hours at the temperature of 70 ~ 90 ℃ in the extractor and concentrated again for 1.5 to 4.5 hours in a vacuum concentrator, the concentration is 30 ° BX ~ The Taecheongche was prepared at 80 ° BX and weighed 32.5-100 kg.
상기에서 제조한 황태분말과 덱스트린, 말토덱스트린이 1:1로 혼합된 변성전분류 50∼80 중량부, 마늘분말 10∼30 중량부, 양파분말 10∼30 중량부, 후추분말 5∼25 중량부 및 난백분말, 가다랑어분말, 소고기분말, 훈제소고기분말이 각각 1:1:1:1로 혼합된 조미소재 5∼25 중량부가 포함된 복합조미분말을 혼합한 후 다시 황태청을 혼합하여 과립화의 공정을 거친 후 건조하여 황태 조미료를 제조하였다.50 to 80 parts by weight of modified starch, 1 to 30 parts by weight of garlic powder, 10 to 30 parts by weight of onion powder, 5 to 25 parts by weight of black pepper powder, prepared in the above-mentioned yellow powder, dextrin and maltodextrin And granulated powder after mixing the complex seasoning powder containing 5 to 25 parts by weight of seasoning material mixed with egg white powder, bonito powder, beef powder and smoked beef powder 1: 1: 1: 1 respectively. After drying, to prepare a yellow seasoning.
상기에서 과립형태의 혼합물의 과립의 평균 크기는 0.15∼0.38mm으로 하고과립형태의 혼합물의 건조는 30∼85℃의 온도에서 30분∼3시간 동안 실시하여 과립형태의 혼합물의 수분함량은 1wt%∼15wt%로 유지하였다.The average size of the granules of the granular mixture is 0.15 to 0.38 mm, and the granules are dried for 30 minutes to 3 hours at a temperature of 30 to 85 ° C., whereby the water content of the granular mixture is 1 wt%. Maintained at -15 wt%.
<시험예><Test Example>
상기 실시예의 방법으로 제조한 황태 조미료 2.5∼5.0g 및 무, 콩나물, 두부 및 파와 같은 부재료를 첨가하여 황태국을 조리한 것을 실험군으로 하고, 젖은 황태살을 50∼100g 및 상기와 같은 부재료를 첨가하여 황태국을 조리한 것을 대조군로 하여 남녀 각 10명씩 구성된 20명의 관능검사 요원들로 하여금 7점 평점의 관능검사를 하여 그 결과를 아래의 표 1에 정리하여 나타내었다.2.5 to 5.0 g of the condiment seasoning prepared by the method of the above example, and the addition of the subsidiary materials such as radish, bean sprouts, tofu and green onion were cooked as the experimental group, and 50 to 100 g of wet yellow meat and the same as the above A sensory test of 7 point scores was performed by 20 sensory test personnel consisting of 10 men and women, each of which was cooked as a control, and the results are summarized in Table 1 below.
표 1. 대조군 및 실험군의 관능검사 결과Table 1. Sensory test results of the control group and the experimental group
*( )는 표준편차임* () Is the standard deviation
상기 시험예의 결과에서처럼 현재 일반적으로 황태국 제조시 황태살을 첨가한 대조군에 비해 본 발명에 의한 황태 조미료를 첨가한 실험군의 관능검사 항목인맛, 향 및 기호도에서 우수한 점수를 얻었음을 알 수 있다.As a result of the test example, it can be seen that the present invention generally obtained excellent scores in taste, aroma, and palatability of the sensory test items of the experimental group to which the yellow seasoning was added according to the present invention compared to the control group to which yellow salt was added.
즉, 본 발명의 황태 조미료를 이용함으로서 소비자들은 보다 간편하게 각자의 취향에 맞은 황태국을 섭취할 수 있어 바쁜 현대인들도 영양이 풍부한 황태국을섭취할 수 있으며 제조자의 입장에서 보면 황태의 소비량을 촉진시켜 소득을 향상시킬 수 있다.In other words, by using the condiment seasoning of the present invention, consumers can more easily consume the Kingdom of Thailand to suit their tastes, busy modern people can also ingest the rich nutrition of Thailand, and from the manufacturer's point of view promote the consumption of the yellow Can improve.
Claims (10)
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100837677B1 (en) * | 2007-03-19 | 2008-06-13 | 최우진 | Walleye pollock or dried pollack powder soup manufacturing method |
| KR100850556B1 (en) * | 2007-02-08 | 2008-08-06 | 에프엔에프 주식회사 | Method of preparation for a dried pollack and a processed pollack product therefrom |
| KR101156003B1 (en) * | 2010-08-13 | 2012-06-18 | 한국식품연구원 | Antihypertensive natural seasoning containing whangtae hydrolysate and preparation Thereof |
| KR101455209B1 (en) * | 2012-11-13 | 2014-11-04 | 재단법인 강릉과학산업진흥원 | seasonings containing collagen by using byproduct of dried yellow pollack |
| CN107712795A (en) * | 2017-11-21 | 2018-02-23 | 福建创新食品科技有限公司 | It is a kind of to grind the preparation method of edible mushroom material production composite seasoning powder |
| KR20200139399A (en) * | 2019-06-04 | 2020-12-14 | 강정길 | Processing method of natural seasonings using pollarck |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100438316B1 (en) * | 2001-10-24 | 2004-07-02 | 유영숙 | A seasoning for the cooking of dried walleye pollock, fish or meat |
| KR100864324B1 (en) | 2007-01-03 | 2008-10-20 | 최근표 | The making method of Hwangtae powder being able to control high blood pressure and Hwangtae noodle |
| KR100863765B1 (en) | 2007-05-25 | 2008-10-16 | 주식회사농심 | Savory fresh beef powder manufacturing method thereof |
| KR101163633B1 (en) | 2012-03-27 | 2012-07-06 | 백성빈 | Method for preparing of whole hwangtae by processing treatment |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59151858A (en) * | 1983-02-18 | 1984-08-30 | Sanko:Kk | Seasoning liquid prepared from fish roe |
| JPH04304865A (en) * | 1991-03-29 | 1992-10-28 | Kikkoman Corp | Production of mayonnaise-like seasoning |
| KR970068899A (en) * | 1996-04-26 | 1997-11-07 | 정광용 | Natural liquid seasoning and its preparation |
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2000
- 2000-10-16 KR KR10-2000-0060724A patent/KR100375316B1/en not_active IP Right Cessation
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100850556B1 (en) * | 2007-02-08 | 2008-08-06 | 에프엔에프 주식회사 | Method of preparation for a dried pollack and a processed pollack product therefrom |
| KR100837677B1 (en) * | 2007-03-19 | 2008-06-13 | 최우진 | Walleye pollock or dried pollack powder soup manufacturing method |
| KR101156003B1 (en) * | 2010-08-13 | 2012-06-18 | 한국식품연구원 | Antihypertensive natural seasoning containing whangtae hydrolysate and preparation Thereof |
| KR101455209B1 (en) * | 2012-11-13 | 2014-11-04 | 재단법인 강릉과학산업진흥원 | seasonings containing collagen by using byproduct of dried yellow pollack |
| CN107712795A (en) * | 2017-11-21 | 2018-02-23 | 福建创新食品科技有限公司 | It is a kind of to grind the preparation method of edible mushroom material production composite seasoning powder |
| KR20200139399A (en) * | 2019-06-04 | 2020-12-14 | 강정길 | Processing method of natural seasonings using pollarck |
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