KR20040110492A - A processed anchovy seasoned with a traditional paste and sauce, its manufacturing method - Google Patents

Abstract

PURPOSE: A method of producing a processed anchovy food by coating a dried anchovy with a mixture of agar, isomaltooligosaccharide, an optional ingredient and traditional fermented soy products such as red pepper paste, fermented soybean paste and soy sauce and then drying is provided. The product has extended storage, palatability and nutrients. CONSTITUTION: Agar or gelatin as a gelling agent is mixed with isomaltooligosaccharide, concentrated at 108deg.C to 55 to 60Brix and then added with table salt, onion powder, garlic powder, ginger powder, green laver powder, carrot powder, sea tangle powder, red pepper powder, nucleotide seasonings and yeast extract powder to give gel liquid. The gel liquid is concentrated at 116 to 118deg.C to 77 to 78Brix, selectively added with traditional fermented soy products such as red pepper paste, fermented soybean paste and soy sauce and then coated on dried anchovies, followed by coating with a mold release agent and drying at 30 to 45deg.C for 3 to 8hr. The mold release agent is α-potato starch or α-glutinous corn starch. A mixture of white sugar and ion-exchanged corn syrups in a weight ratio of 1:1 to 1.6 can be used instead of the isomaltooligosaccharide.

Description

Functional anchovy seasoned processed foods using traditional soy sauce and its manufacturing method {A processed anchovy seasoned with a traditional paste and sauce, its manufacturing method}

The present invention relates to anchovy seasoned processed foods prepared using the dried anchovies and agricultural products of our traditional jang, red pepper paste, soybean paste, soy sauce, and more specifically, to compensate for the weakness of the dry anchovies in the surrounding moisture. In addition, it relates to a functional anchovy seasoned food supplemented with nutrition, functionality and palatability.

Anchovy, called "King of Calcium", is often used as a natural seasoning that is harmless to humans instead of artificial seasonings that acidify the human body.

It has nutrients such as calcium, iron, phosphorus, vitamin B, niacin, polyunsaturated fatty acids (EPA, DHA), and taurine, so the nutritional value is great for pregnant women, children of the developing age, and the elderly. In addition, it is cheap and delicious, and has been established as one of the important underpinnings of our table.

However, its processing type is a dry product, which is sensitive to ambient moisture and temperature, so that storage at room temperature makes anchovy moist, and oxygen, light and enzymes in the air cause anchovy odor and change. As a result, the home is stored and stored in the freezer of the refrigerator, which also limits the freshness of dried anchovies. Although the rate of decay is slower than that of room temperature storage, excessive drying in the freezer may dry the surface of the anchovy. And wrinkles. In addition, there is a limit in the use, such as eating it, simmering it, or crushing it with powder and sprinkling it on the food, which makes it less useful as a food material suitable for the nutrition of anchovy.

In spite of these problems, there have been no studies on anchovy processed foods as a food material with the aim of maintaining the anchovy.

The present inventors use agar or gelatin as a gelling agent, and isomaltooligosaccharide solution or mixture of white sugar and ionic syrup, salt, onion powder, garlic powder, ginger powder, green powder, carrot powder, kelp powder, red pepper powder, Mixing of nucleic acid seasonings and other subsidiary materials of yeast extract powder, and optionally adding one of the traditional soy sauce to prepare a gel stock solution of each of red pepper paste, soybean paste and soy sauce, and coating it on anchovy for storage of anchovy And to provide a functional anchovy seasoned food that can improve the shelf life. In addition, by using isomaltooligosaccharide and yeast extract is to provide a functional anchovy seasoned food doubled in its functionality.

In addition, Korean traditional soybean paste such as red pepper paste, soybean paste, and soy sauce are applied to aquatic products and used to increase income of farmers and fisheries.

In addition to the dry anchovy processing method that was a normal afforestation, by developing a new dry anchovy processing method is more palatable, it is intended to use a dry anchovy as a food material with high utilization.

1 is a process of the functional anchovy seasoned processed food using agar as a gel (gel) agent according to the present invention

Figure 2 is a process of the functional anchovy seasoning processed food using gelatin as a gelling agent according to the present invention

The present invention selectively uses agar or gelatin as a gelling agent, and isomaltooligosaccharide solution, salt, onion powder, garlic powder, ginger powder, green powder, carrot powder, kelp powder, red pepper powder, nucleic acid seasoning, A process of making a gel stock solution by mixing the other subsidiary materials of the yeast extract powder,

Optional addition of traditional soy sauce to make gel stock solution of red pepper paste, miso and soy sauce

The present invention relates to a functional anchovy seasoned processed food comprising a process of coating a gel stock solution having a respective taste on a dried anchovy, drying, and packaging.

As mentioned above, although agar and gelatin may be used as the gelling agent, agar is a vegetable gelling agent and gelatin is an animal gelling agent, so the addition order is slightly different depending on the selection. I want to be more specific. However, both agar and gelatin can be said to have the same meaning by changing their properties to gelation due to addition to the material as a gelling agent.

1. Method of manufacturing functional anchovy seasoned food using agar as a gel agent

Agar is a seaweed processed product of frozen seaweed, which is a coagulant of hot water extract of wood starfish, whose carbohydrate is the main ingredient, and is difficult to digest and absorb, so it is often used as a low energy food. This is gol (gol) by greening at a constant temperature and then gelated at room temperature (gel) is a variety of foods using it is diversified. In particular, sodium alginate, gelatin, etc. are also gelled, and are used for the same purpose as a food additive with agar.

1) Solution of Gelation Agent (Agar)

Powder agar is mixed with water and heated to make agar solution, and isomaltooligosaccharide solution is mixed to prepare a liquid.

That is, 480ml of water is added to the condenser and stirred while mixing 16g of powdered agar.

This is applied for a sufficient temperature to dissolve the powder agar and continued for 2 minutes in a boiling state. This isomaltooligosaccharide solution is mixed, which is mixed with 556.74 ~ 693.6g of isomaltooligosaccharide and 278.37 ~ 346.8ml of water, and concentrated to 120 ℃ by heating it, and then added water to adjust to 50 brix. When the isomaltooligosaccharide is relatively high in comparison with water, it is difficult to dissolve completely, and when the amount of water is relatively high, the dissolution time and heat loss are increased, so the mixing ratio of the above range is appropriate.

However, the addition of isomaltooligosaccharide is intended to impart the functionality of the oligosaccharide to anchovy. Instead of isomaltooligosaccharide, a mixture of ordinary white sugar and ionic syrup may be added. The mixing ratio of white sugar and ionic syrup is mixed and used in a weight ratio of 1: 1 to 1.6.

Through the above process, a solution of the gelling agent (agar) in which isomaltooligosaccharide solution is mixed is prepared, which is concentrated to 55-60 brix. The concentration of less than 55 Brix is unnecessary in terms of thermal efficiency, and the concentration of the above range is suitable because the mixing of other subsidiary materials becomes unstable in the concentration of 60 Brix or higher.

2) addition of other subsidiary materials

The other gelling agent solution, salt, onion powder, garlic powder, ginger powder, green powder, carrot powder, kelp powder, red pepper powder, nucleic acid seasoning, yeast extract powder is mixed.

That is, salt 8.3g ~ 15g, onion powder 8 ~ 25g, garlic powder 0.1 ~ 10g, ginger powder 5g, green onion powder 3 ~ 5g, carrot powder 6 ~ 12.5g, kelp powder 3 ~ 15g, red pepper powder 10 ~ 15g, nucleic acid Seasoning 0.8 ~ 1g, yeast extract 0.6 ~ 1g in 50-60ml of water and mix. Thus, limiting the content of the subsidiary material is a result obtained through several preference inspections.

The mixture is concentrated to 77-78 Brix, which facilitates the mixing of red pepper paste, soybean paste and powdered soy sauce, and stabilizes the coating process at an appropriate concentration during the coating process of anchovy. .

3) Mixing of traditional Jangjang

By selectively mixing the traditional soybeans in the mixed solution through the above process to prepare a gel (gel) solution having a flavor of red pepper paste, miso, soy sauce.

That is, the gel stock of red pepper paste is flavored by mixing 270 g to 540 g of red pepper paste, and the gel stock of soybean paste is mixed with 270 g to 540 g of soy sauce, and the gel stock of soy sauce is powder soy sauce. By mixing 3.3 g to 8 g in water and mixing, a gel stock solution having a respective taste is prepared.

In each degree of mixing, the limiting of these is to prepare the gel stock solution having the highest preference without being salty.

4) Application and finishing process of gel stock solution and release agent

By applying the above gel stock solution to dry anchovies, coating a mold release agent, drying, cooling, and packaging, the functional anchovy seasoned processed food using dry anchovies and traditional soy sauce, which is the object of the present invention, is completed.

That is, fresh and well dried dried anchovies are prepared and left.

The gel stock solution of red pepper paste, soybean paste flavor, and soy sauce taste prepared therein is selectively applied. Anchovies seasoned with each flavor of red pepper paste, soybean paste and soy sauce are then released by applying a release agent of alpha (α) -potato starch or alpha (α) -waxy corn starch.

Dry anchovies seasoned with red pepper paste, soybean paste flavor, and soy sauce with gel stock solution and release agent are dried for 3-8 hours in a drying room at 30 ~ 45 ℃, then cooled and packaged. For drying, the lower the temperature, the better, but considering the efficiency over time, 30 ~ 45 ℃ is suitable.

When you want a dry dry anchovies of about 8 hours is appropriate, when you want a little damp dry anchovies about 3 hours is suitable.

Through the above process in the production of functional anchovy seasoned processed food through gelation (gel) can be prepared functional anchovy seasoned processed foods of red pepper paste flavor, miso flavor, soy sauce taste using agar as a gel (gel) agent.

2. Manufacturing method of functional anchovy seasoned food using gelatin as gelling agent

Gelatin can be obtained by taking acid, alkali and heating methods of collagen such as bones and skins of animals, which, like the above-mentioned agar, are dissolved in hot water and sol, and gel again at room temperature. Thanks to this coagulation property, it is used in various foods. However, unlike agar, its nature is animal, so be careful of heat destruction during the food manufacturing process.

With this property in mind, the use of gelatin as a gelling agent intends to add the gelling agent (gelatin) later, unlike in the preparation of agar. However, this has the same effect as the gelling agent can be said that the same.

1) Mixing process of isomaltooligosaccharide solution with other subsidiary materials (preparation of concentrated sugar solution containing subsidiary materials)

Put isomaltooligosaccharide solution into the concentration pot and heat to 108 ℃.

Here, the isomaltooligosaccharide solution is mixed with 556.74 ~ 693.6g of isomaltooligosaccharide in 278.37 ~ 346.8ml of water, added to it, concentrated to 120 ° C, and added water to adjust to 50 brix.

Limiting the mixing ratio of isomaltooligosaccharide and water is the same as the functional anchovy seasoned processed foods using the agar.

However, addition of isomaltooligosaccharide is intended to impart the functionality of the oligosaccharide to anchovy. Instead of isomaltooligosaccharide, a mixture of ordinary white sugar and ionic syrup may be used. The mixing ratio of white sugar and ionic syrup is weight ratio 1: 1 to 1.6.

The above solution is mixed with salt, onion powder, garlic powder, ginger powder, green powder, carrot powder, kelp powder, red pepper powder, nucleic acid seasoning and yeast extract powder.

That is, salt 8.3g ~ 15g, onion powder 8 ~ 25g, garlic powder 0.1 ~ 10g, ginger powder 5g, green onion powder 3 ~ 5g, carrot powder 6 ~ 12.5g, kelp powder 3 ~ 15g, red pepper powder 10 ~ 15g, nucleic acid Mix 0.8 ~ 1g seasoning and 0.6 ~ 1g yeast extract powder in 50 ~ 60ml of water and mix evenly. Thus, limiting the content of the subsidiary material is a result obtained through several preference inspections. The above mixture continues to be heated to stop the heating and cool down to 80 to 100 ° C when the other subsidiary materials are sufficiently dissolved at 116 to 118 ° C.

The gelatin component may be destroyed at 100 ° C. or higher, and at 80 ° C. or below, the concentrate may be too hardened, resulting in unstable mixing.

2) Mixing process of gelatin solution

Simultaneously with the above process, gelatin is mixed with water and heated to prepare a gelatin stock solution, which is mixed with the concentrated sugar solution.

That is, gelatin 95.6g and 191.2ml of water are mixed to indirectly dissolve the gelatin by using a water bath (using a double pot) to prepare a gelatin stock solution, and then, the concentrated sugar solution cooled to 80 to 100 ° C is mixed.

3) Mixing of traditional Jangjang

By selectively mixing any one of the traditional soybeans to the mixed solution through the above process to prepare a gel (gel) solution having each pepper paste, miso, soy sauce flavor.

That is, the gel stock of red pepper paste is flavored by mixing 270 g to 540 g of red pepper paste, and the gel stock of soybean paste is mixed with 270 g to 540 g of soy sauce, and the gel stock of soy sauce is powder soy sauce. By mixing 3.3 g to 8 g, a gel stock solution having a respective taste is prepared.

The above-mentioned degree of mixing is suitable for producing a gel stock solution with high palatability without being salty.

4) Application and finishing process of gel stock solution and release agent

By applying the above gel stock solution to dry anchovies, coating a mold release agent, drying, cooling, and packaging, the functional anchovy seasoned processed food using dry anchovies and traditional soy sauce, which is the object of the present invention, is completed.

That is, fresh and well dried dried anchovies are prepared and left.

The gel stock solution of red pepper paste, soybean paste flavor, and soy sauce flavor, prepared in this manner, is selectively applied. Anchovies seasoned with each flavor of red pepper paste, soybean paste and soy sauce are then released by applying a release agent of alpha (α) -potato starch or alpha (α) -waxy corn starch.

Dry anchovies seasoned with red pepper paste, soybean paste flavor, and soy sauce with gel stock solution and release agent are dried for 3 to 8 hours in a drying room at 30 to 45 ℃, then cooled and packaged. The lower the temperature is, the better the drying is, but considering the efficiency over time, 30 ~ 45 ℃ is suitable.

If you want a dry dry anchovy about 8 hours is appropriate, when you want a dry dry anchovy about 3 hours is suitable.

Through the above process, functional anchovy seasoned processed foods of gochujang flavor, miso flavor, and soy sauce taste using gelatin can be prepared as a gelling agent. This is by using agar and gelatin and mixing isomaltooligosaccharides and other subsidiary materials, which can be added to the dry anchovy while adding palatability to the functionality of isomaltooligosaccharides.

Isomaltooligosaccharide is an indigestible sugar that is not decomposed in the stomach and is selectively used by beneficial bacteria such as bifidus bacteria present in the large intestine, and its effectiveness is recognized.It is also effective in suppressing tooth decay, excellent antiseptic properties, improving sweetness, and preventing professional aging. to be.

In addition, the yeast extract has a high quality protein, vitamins, minerals, and is widely used in various health supplements or beauty products, and can also improve the palatability of the food by its taste.

Thus, through the functional anchovy seasoning food of the present invention it is possible to take in the functionality and nutrition of the oligosaccharides and yeast extract.

The following is to list the examples and the like to help more specific understanding of the present invention. However, these are intended for the clarity of the present invention, it is to be clear that it is not intended to limit the present invention.

(Example 1)

Preparation of Functional Anchovy Seasoned Processed Food Using Agar as a Gel Agent

480 ml of water was added to the thickening pot and 16 g of powdered agar was mixed with stirring. This allowed the agar to dissolve completely in water by applying heat and continuing for 2 minutes in boiling.

Next, heat isomaltooligosaccharide solution was mixed while applying heat. Here, the isomaltoligosaccharide solution is 693.6 g of isomaltoligosaccharide mixed in 346.8 ml of water, concentrated to 120 ° C by applying heat, and dissolved into 50 brix by adding water.

The mixture of the agar solution and the isomaltooligosaccharide solution was concentrated to 60 Brix.

Thereafter, the powders of the other subsidiary materials prepared in advance were quantified, mixed in 50 ml of water, and concentrated.

That is, 8.3g of salt, 25g of onion powder, 10g of garlic powder, 5g of ginger powder, 3g of green onion powder, 12.5g of carrot powder, 3g of kelp powder, 10g of red pepper powder, 0.8g of nucleic acid seasoning, and 1g of yeast extract powder into 50ml of water It was concentrated to 77 Brix.

Thus, in order to taste red pepper paste, 540 g of red pepper paste was mixed. The soybean paste-flavored agar jelly was soaked in the dried anchovy prepared first, and then coated with alpha potato starch as a release agent. After drying for 5 hours in a drying room at 30 ~ 45 ℃ natural cooling, packaging to give a product.

(Example 2)

Preparation of Functional Anchovy Seasoned Processed Food Using Agar as a Gel Agent (Miso Flavor)

460 ml of water was added to the thickening pot, and 16 g of powdered agar was mixed while stirring. This allowed the agar to dissolve completely in water by applying heat and continuing for 2 minutes in boiling.

Next, heat isomaltooligosaccharide solution was mixed while applying heat. The isomaltooligosaccharide solution is the same as that used in Example 1 above.

The mixture of the agar solution and isomaltooligosaccharide solution was concentrated to 55 Brix.

Thereafter, the powders of the other subsidiary materials prepared in advance were quantified, mixed and concentrated.

In other words, salt 8.3g, onion powder 25g, garlic powder 10g, ginger powder 5g, green onion powder 3g, carrot powder 12.5g, kelp powder 3g, red pepper powder 15g, nucleic acid seasoning 0.8g, yeast extract powder 1g mixed in 40ml of water It was concentrated to 78 Brix.

Thus, in order to taste the miso, 540g of miso was mixed, and the soybean paste-flavored agar gel solution was soaked in dry anchovies prepared first, and then coated with alpha waxy corn starch as a release agent. After drying for 7 hours in a drying room at 30 ~ 45 ℃ natural cooling, packaging to give a product.

(Example 3)

Preparation of functional anchovy seasoned processed food using agar as a gel agent (soy sauce flavor)

460 ml of water was added to the concentrator and 16 g of powdered agar was mixed while stirring. This was allowed to dissolve in agar by applying heat and continuing for 2 minutes in a boiling state.

Next, heat isomaltooligosaccharide solution was mixed while applying heat. Here, the isomaltoligosaccharide solution was mixed with 684.86 g of isomaltooligosaccharide in 342.43 ml of water to prepare an isomaltoligosaccharide solution in the same manner as in the above examples.

The mixture of the agar solution and the isomaltooligosaccharide solution was concentrated to 60 Brix.

Thereafter, the powders of the other subsidiary materials prepared in advance were quantified, mixed and concentrated.

That is, 15g salt, 8g onion powder, 0.1g garlic powder, 5g ginger powder, 5g green onion powder, 6g carrot powder, 15g kelp powder, 12g red pepper powder, 1g nucleic acid seasoning, 1g yeast extract powder The mixture was taken out in 60 ml of water, and concentrated to 77 Brix.

Thus, in order to taste the soy sauce, 8g of powdered soy sauce was mixed and soy sauce flavored agar gel solution prepared in this way was buried appropriately on the dried anchovies prepared, and then coated with an alpha waxy corn starch as a release agent and released. After drying for 3 hours in a drying room at 30 ~ 45 ℃ natural cooling, packaging to give a product.

(Example 4)

Preparation of Functional Anchovy Seasoned and Processed Foods Added with Mixture of White Sugar and Ion Starch Syrup instead of Isomaltooligosaccharide (Taste of Red Pepper)

The same procedure as in Example 1 was carried out, but a mixture of sugar and syrup was mixed in place of isomaltooligosaccharide. That is, 300 g of white sugar and 480 g of ionic syrup were mixed. This is unlikely to be expected compared to the addition of isomaltooligosaccharides.However, when isomaltooligosaccharides can induce an increase in the manufacturing process compared to white sugar and ionic starch syrup, the purpose of storage and storage of dried anchovies The mixture of white sugar and ionic starch syrup is irrelevant.

(Example 5)

Preparation of Functional Anchovy Seasoned Processed Foods Using Gelatin as a Gel (Ginger Flavor)

Isomaltooligosaccharide solution was added to the concentration pot, and heated to 108 ° C.

Herein, the isomaltooligosaccharide solution is 556.74g of isomaltooligosaccharide mixed in 278.37ml of water, concentrated to 120 ° C by applying heat thereto, and then dissolved in 50 brix by adding water.

The above solution was mixed with salt, onion powder, garlic powder, ginger powder, green onion powder, carrot powder, kelp powder, red pepper powder, nucleic acid seasoning and yeast extract powder.

That is, 8.3g salt, 25g onion powder, 10g garlic powder, 5g ginger powder, green onion powder 3g, carrot powder 12.5g, kelp powder 3g, red pepper powder 10g, nucleic acid seasoning 0.8g, yeast extract 1g 50 ml of water was mixed and mixed evenly. The above mixture was continuously heated, and when it reached about 116-118 degreeC, heating was stopped and it cooled to 90 degreeC.

Simultaneously with the above process, gelatin was mixed with water and heated to prepare a gelatin stock solution, which was mixed with the concentrated sugar solution.

That is, gelatin was prepared by dissolving gelatin 95.6 g (200 boom) and 191.2 ml of water indirectly by dissolving gelatin by using a water bath (using a double pot), thereby mixing the concentrated sugar solution cooled to 90 ° C.

Thus, in order to taste red pepper paste, 540 g of red pepper paste was added and mixed. The gochujang flavored gelatin jelly solution was soaked in the dried anchovy prepared first, and then coated with alpha potato starch as a release agent. This dried anchovy was dried for 4 hours in a drying room at 30 ~ 45 ℃, and then commercialized by natural cooling, packaging.

(Example 6)

Preparation of Functional Anchovy Seasoned Processed Foods Using Gelatin as a Gel Agent (Miso Flavor)

Isomaltooligosaccharide solution was added to the concentration pot, and heated to 108 ° C.

Here, isomaltooligosaccharide solution is obtained by mixing 556.74 g of isomaltooligosaccharide in 278.37 ml of water and carrying out the same procedure as in Example 5.

The above solution was mixed with salt, onion powder, garlic powder, ginger powder, green onion powder, carrot powder, kelp powder, red pepper powder, nucleic acid seasoning and yeast extract powder.

That is, 8.3g salt, 25g onion powder, 10g garlic powder, 5g ginger powder, green onion powder 3g, carrot powder 12.5g, kelp powder 3g, red pepper powder 15g, nucleic acid seasoning 0.8g, yeast extract 0.6g 50 ml of water was mixed and mixed evenly. The above mixture was continuously heated, and when it reached about 116-118 degreeC, heating was stopped and it cooled to 80 degreeC.

Simultaneously with the above process, gelatin was mixed with water and heated to prepare a gelatin stock solution, which was mixed with the concentrated sugar solution.

That is, gelatin was prepared by dissolving gelatin 95.6 g (200 boom) and 191.2 ml of water by indirectly dissolving gelatin by using a water bath (using a double pot), thereby mixing the concentrated sugar solution cooled to 80 ° C.

Thus, in order to taste miso, 300 g of miso was added and mixed.

The soybean-flavored gelatin jelly solution was then immersed in the dried anchovy prepared first, and then coated with alpha-waxy corn starch as a release agent, which was commercialized after 7 hours of drying, cooling, and packaging in a drying room at 30-45 ° C.

(Example 7)

Preparation of Functional Anchovy Seasoned Processed Foods Using Gelatin as Gel Agent (Soy Sauce Flavor)

Isomaltooligosaccharide solution was added to the concentration pot, and heated to 108 ° C.

Here, the isomaltooligosaccharide solution is mixed with 556.74 g of isomaltooligosaccharide in 278.37 ml of water, and the same procedure as in Example 5 above is carried out.

The above solution was mixed with salt, onion powder, garlic powder, ginger powder, green onion powder, carrot powder, kelp powder, red pepper powder, nucleic acid seasoning and yeast extract powder.

That is, 15 g of salt, 8 g of onion powder, 0.1 g of garlic powder, 5 g of ginger powder, 5 g of green onion powder, 6 g of carrot powder, 15 g of kelp powder, 12 g of red pepper powder, 0.8 g of nucleic acid seasoning, and 1 g of yeast extract were mixed in 50 ml of water. The above mixture was continuously heated, and when it reached about 116-118 degreeC, heating was stopped and it cooled to 80 degreeC.

Simultaneously with the above process, gelatin was mixed with water and heated to prepare a gelatin stock solution, which was mixed with the concentrated sugar solution.

That is, gelatin 95.6 g (200 boom) and 191.2 ml of water were mixed to indirectly dissolve gelatin by using a water bath (using a double pot) to prepare a gelatin stock solution, and the concentrated sugar solution cooled to 800 ° C. was mixed.

Thus, in order to taste soy sauce, 6.0 g of powdered soy sauce was mixed.

The soy-flavored gelatin jelly solution was soaked in the dried anchovies prepared first, followed by alpha-waxy corn starch as a release agent, which was commercialized in the drying room at 30-45 ℃ for 7 hours, followed by natural cooling and packaging. .

(Example 8)

Preparation of Functional Anchovy Seasoned and Processed Foods Added with a Mixture of White Sugar and Ion Starch Syrup instead of Isomaltooligosaccharide (soy Sauce Flavor)

The same procedure as in Example 7 was carried out, but a mixture of white sugar and ionic syrup was mixed in place of isomaltooligosaccharide. That is, 305.9 of white sugar and 305.9 g of ionic starch were mixed and used. This may not be expected to be functional compared to the addition of isomaltooligosaccharides, but isomaltoligosaccharides may induce a price increase in the manufacturing process compared to a mixture of white sugar and ionic starch syrup. At the time of mixing, a mixture of white sugar and ionic syrup is irrelevant.

(Comparative Example 1)

The same procedure as in Example 1 was carried out, but the content ratio of the other auxiliary materials was as follows.

That is, 17g of ginger powder, 15g of garlic powder, 20g of onion powder, 2g of nucleic acid seasoning, 6g of carrot powder, 5g of green onion powder, 20g of kelp powder, 20g of red pepper powder, and 1g of yeast extract.

As a result, the color of red pepper paste jelly was turbid, and the palatability was decreased due to the excessive addition of ginger, garlic and nucleic acid seasoning.

(Comparative Example 2)

The same procedure as in Example 2 was carried out, but the addition amount of isomaltooligosaccharide was 500 g. Compared with Example 2, this tends to have a weaker sweet taste and a lower preference.

(Comparative Example 3)

The same procedure as in Example 3 was carried out, but the amount of powdered soy sauce was 10 g. This resulted in a strong salty taste due to excessive addition of powdered soy sauce, which resulted in a decrease in the degree of preference.

(Comparative Example 4)

The same procedure as in Example 1 was carried out, but the amount of powder agar added was 30 g, and the amount of water treated therein was 900 ml. As a result, not only it took a long time but also the chewiness of the final product reduced the palatability.

(Comparative Example 5)

It carried out by the same process as Example 5, but the addition ratio of the other subsidiary materials was as follows.

That is, 7 g of salt, 4 g of ginger powder, 10 g of garlic powder, 5 g of onion powder, 0.5 g of nucleic acid seasoning, 6 g of carrot powder, 10 g of green onion powder, 2 g of kelp powder, 5 g of red pepper powder, and 1 g of yeast extract. This is because the amount of other subsidiary materials added is relatively small compared to the gel solution, the taste is inferior, and thus palatability is lowered.

(Comparative Example 6)

The same procedure as in Example 6 was carried out, but the amount of gelatin added was 100 g. As a result, the hardness of the finally produced jelly stock solution was so strong that the final product was chewy and had poor taste.

Experimental Example 1

The following shows the results of sensory inspection of each of the dried anchovy seasoned processed food prepared through the above-mentioned Examples and Comparative Examples for 40 panels.

The evaluation of the degree of preference was made by the five-point scoring method, and the result was expressed by a simple mean.

Sweet rice Salty Chewability incense Overall Symbol dried anchovies 1.5 3 2 2 2 Example 1 4.6 4.2 4.8 4.6 4.5 Example 2 4.2 4.0 4.7 4.2 4.4 Example 3 4.0 4.0 4.6 4.0 4.2 Example 4 4.7 4.1 4.8 4.6 4.6 Example 5 4.5 4.0 4.8 4.6 4.5 Example 6 4.2 4.0 4.6 4.2 4.3 Example 7 4.0 4.1 4.7 4.0 4.2 Example 8 4.7 4.0 4.8 4.6 4.5 Comparative Example 1 3.5 2 4.5 3.2 2.6 Comparative Example 2 2 4.1 4.2 3.5 2.9 Comparative Example 3 2 2.5 3.6 2.5 2.2 4 in comparison 4.6 4.2 3.0 4.1 3.0 Comparative Example 5 3.0 3.0 4.2 3.4 2.6 Comparative Example 6 4.6 4.2 3.0 4.1 3.0

(1-Very Bad, 2-Bad, 3-Normal, 4-Good, 5-Very Good)

Experimental Example 2

Functional anchovy seasoned food prepared through the above-described examples of the conventional, ie dry anchovies used in the examples were observed at room temperature and the degree of maintenance in the freezer, and also according to the progress of the state Evaluated.

As a result, the normal dry anchovy changes over time in storage at room temperature, the color of the anchovy changes over time and the surface becomes dry during freezing. However, the functional anchovy seasoned food prepared through the embodiment did not appear to be wet or dry surface. The symbol is as follows.

This was also conducted for a panel of 40 people, and the evaluation method and result derivation also proceeded in the same manner as the sensory test of Experimental Example 1.

Room temperature 5 days later 15 days later 25 days later Exterior incense Chewability Symbol Exterior incense Chewability Symbol Exterior incense Chewability Symbol dried anchovies 3 3 3 2.8 2.8 2 2.8 2.0 One One 0.5 0.8 Example 1 4 3.8 4.1 4.0 3.6 3.8 4 4.0 3.5 3.5 3.6 4 Example 2 4 3.7 4.2 3.9 3.5 3.9 4.2 4.3 3.4 3.8 3.9 4 Example 3 4 3.9 4.3 3.9 3.4 4 4.1 4 3.3 3.9 4.0 3.9 Example 4 4.2 4 4.1 3.8 3.7 4 4.2 3.8 3.6 3.9 4.1 3.8 Example 5 4.1 4.1 4.0 3.9 3.3 4 4.1 4 3.2 3.9 4.0 4 Example 6 4.3 4.0 4.2 4.0 3.4 3.9 4.0 3.7 3.3 3.5 4.0 3.8 Example 7 4.0 3.9 4.2 3.7 3.4 3.9 4.0 3.8 3.3 3.6 3.9 3.8 Example 8 4.0 3.6 4.0 3.7 3.5 3.7 4.0 3.8 3.4 3.7 3.8 3.8

(1-Very Bad, 2-Bad, 3-Normal, 4-Good, 5-Very Good)

freezer After 20 days 40 days later 60 days later Exterior incense Chewability Symbol Exterior incense Chewability Symbol Exterior incense Chewability Symbol dried anchovies 3.6 3.7 3.9 3.5 3.3 3.2 3.4 3 2.8 2.0 2.0 2.1 Example 1 3.7 3.9 4.0 4.4 3.9 3.9 3.8 4.1 3.8 3.9 3.7 4.0 Example 2 4.1 4.0 4.2 4.3 4.0 4.0 3.9 4.2 3.8 3.8 3.7 4.0 Example 3 4.2 4.0 4.1 4.3 4.0 4.1 4.0 4.3 3.7 4.0 3.8 4.1 Example 4 4.0 4.1 4.2 4.1 3.8 4.0 4.0 4.0 3.6 4.0 3.9 3.8 Example 5 4.1 3.9 4.1 4.2 3.7 3.9 3.9 4.1 3.6 3.8 3.9 3.8 Example 6 4.2 4.1 4.0 4.4 4.0 4.0 3.9 4.3 3.9 3.8 3.8 3.7 Example 7 4.0 4.1 4.0 4.3 3.9 4.0 4.0 4.3 3.8 3.7 3.8 3.7 Example 8 3.9 3.8 4.0 4.0 4.2 3.7 3.8 4.1 3.7 3.6 3.7 3.6

Based on the above results, the functional anchovy seasoned processed food of the present invention is anchovy seasoned with excellent palatability from the taste from it and the taste from it by the addition of our traditional indigenous soybean paste, miso, and soy sauce. It can be seen that it is a processed food.

In addition, as shown in the state change or preference of anchovy over time at room temperature or in the freezer, it is less sensitive to ambient temperature and humidity than normal dry anchovy, so It is anchovy seasoned food that can be kept and kept.

The present invention is coated with a gel solution having the taste of our traditional soy sauce, red pepper paste, soybean paste, and soy sauce on dry anchovies sensitive to ambient humidity and temperature. Can be prepared.

In addition, it is possible to provide not only the palatability but also the functionality of isomaltooligosaccharides and yeast extracts in addition to the nutrition of anchovy by addition of various taste ingredients, isomaltooligosaccharides and yeast extracts.

In addition, the functional anchovy seasoned processed food of the present invention, which is out of the ordinary anchovy recipe, has high utilization of nutritious snacks and wine snacks, and increases the consumption of anchovy, and also applies Korean traditional soybeans such as red pepper paste, miso, and soy sauce to aquatic products. By using this, the income of farmers and fishers can be increased.

Claims (14)

In the processing of dry anchovy, Selective use of agar or gelatin as a gelling agent, and isomaltooligosaccharide solution, salt, onion powder, garlic powder, ginger powder, green onion powder, carrot powder, kelp powder, red pepper powder, nucleic acid seasoning, yeast extract powder The process of making a gel stock solution by mixing Optional addition of traditional soy sauce to make gel liquor with each flavor of red pepper paste, miso and soy sauce, Method for producing a functional anchovy seasoned processed foods using traditional Jangjang, characterized in that the gel stock solution of the above each flavor is coated on a dry dry anchovy, dried, and packaged The method of claim 1 using agar as a gelling agent, 460ml of water was added to the condenser and stirred to mix 16g of powdered agar, and then heated for 2 minutes in a boiling state, The process for mixing isomaltooligosaccharide solution, Concentrating the mixture to 55 ~ 60 Brix (Brix), Mixing the gelling agent solution with other ingredients such as salt, onion powder, garlic powder, ginger powder, green powder, carrot powder, kelp powder, red pepper powder, nucleic acid seasoning, and yeast extract powder; Concentrating the mixture to 77-78 brix; To prepare a gel stock solution of red pepper paste, soybean paste flavor, and soy sauce flavor, the process of selectively mixing red pepper paste, soybean paste, and powdered soy sauce, respectively, The process of applying the gel (gel) solution completed through the above process to dry anchovies, apply a mold release agent and drying in a drying room of 30 ~ 45 ℃ 3, 8 hours, Method for producing functional anchovy seasoned processed foods using traditional Jangjang, characterized in that the dried and dried anchovies by natural cooling and packaging The method of claim 1, wherein using gelatin as a gelling agent Putting isomaltoligosaccharide solution into the concentration pot and heating it to 108 ℃, Mixing the above solution with other ingredients such as salt, onion powder, garlic powder, ginger powder, green powder, carrot powder, kelp powder, red pepper powder, nucleic acid seasoning and yeast extract powder, Heating and concentrating until the temperature of the mixture reaches 116-118 ° C., then stopping heating and cooling to 80-100 ° C .; Separately, by mixing gelatin 95.6g and 191.2ml of water and indirectly dissolving gelatin by using a water bath (using a double pot) to prepare a gelatin stock solution, and mixing it with the concentrated sugar solution cooled to 80 to 100 ° C and , Selective mixing of red pepper paste, soybean paste, powdered soy sauce for the taste of red pepper paste, miso and soy sauce The process of applying the gel (gel) solution completed through the above process to dry anchovies, apply a release agent to it and drying in a drying room at 30 ~ 45 ℃ 3, 8 hours, Method for producing functional anchovy seasoned processed foods using traditional Jangjang, characterized by cooling and packaging dried dried anchovies The isomaltooligosaccharide solution used in claim 2 or 3 is mixed with 556.74g to 693.6g of isomaltooligosaccharide and 278.37ml to 346.8ml of water.Then, heat is concentrated to 120 ° C, and then water is added to 50 brix ( Method for producing functional anchovy seasoned processed foods using traditional Jangjang, characterized in that manufactured according to the brix) The other subsidiary material according to claim 2 or 3, Salt 8.3g ~ 15g, Onion Powder 8 ~ 25g, Garlic Powder 0.1 ~ 10g, Ginger Powder 5g, Sea Green Powder 3 ~ 5g, Carrot Powder 6 ~ 12.5g, Kelp Powder 3 ~ 15g, Red Pepper Powder 10 ~ 15g, Nucleic Acid Seasoning 0.8 Method for producing functional anchovy seasoned processed food using traditional soy sauce, characterized in that 1 ~ 1g, yeast extract powder 0.6 ~ 1g is used in water The gel stock solution of red pepper paste taste is 270-540 g of red pepper paste, the gel stock of soybean paste taste is 270 g-540 of soybean paste, and the gel stock of soy sauce taste Method for producing functional anchovy seasoned processed foods using traditional soybeans, characterized by selectively mixing soy 3.3 ~ 8g 4. The preparation of functional anchovy seasoned processed foods using traditional soybean according to claim 2 or 3, wherein the release agent to be used is one selected from alpha (α) -potato starch or alpha (α) -waxy corn starch. Way The method according to claim 2 or 3, wherein in place of the isomaltooligosaccharide solution to be added Method for producing functional anchovy seasoned processed foods using traditional soy sauce, characterized by adding a mixture of white sugar and ionic starch in a weight ratio of 1: 1 to 1.6 Functional anchovy seasoned processed foods using the traditional Jangjang of Kochujang flavor prepared according to claim 2 Functional anchovy seasoned processed foods using traditional soy sauce of miso flavor prepared according to claim 2 Functional anchovy seasoning processed food using traditional soy sauce of soy sauce taste prepared by claim 2 Functional anchovy seasoned processed foods using the traditional Jangjang of Kochujang flavor prepared according to claim 3 Functional anchovy seasoned processed foods using traditional soy sauce of miso flavor prepared according to claim 3 Functional anchovy seasoned processed foods using traditional soy sauce of soy sauce taste prepared according to claim 3