KR20110108028A - Powder process of fish gravy by the low-temperature drying - Google Patents
Powder process of fish gravy by the low-temperature drying Download PDFInfo
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- KR20110108028A KR20110108028A KR1020100027290A KR20100027290A KR20110108028A KR 20110108028 A KR20110108028 A KR 20110108028A KR 1020100027290 A KR1020100027290 A KR 1020100027290A KR 20100027290 A KR20100027290 A KR 20100027290A KR 20110108028 A KR20110108028 A KR 20110108028A
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- broth
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 36
- 238000000034 method Methods 0.000 title claims abstract description 24
- 238000001035 drying Methods 0.000 title claims abstract description 22
- 239000000843 powder Substances 0.000 title description 10
- 235000013882 gravy Nutrition 0.000 title 1
- 235000019688 fish Nutrition 0.000 claims abstract description 35
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 239000000463 material Substances 0.000 claims abstract description 16
- 238000000227 grinding Methods 0.000 claims abstract description 14
- 235000015170 shellfish Nutrition 0.000 claims abstract description 9
- 241001454694 Clupeiformes Species 0.000 claims abstract description 6
- 241000238557 Decapoda Species 0.000 claims abstract description 6
- 241000251511 Holothuroidea Species 0.000 claims abstract description 6
- 235000019513 anchovy Nutrition 0.000 claims abstract description 6
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 6
- 239000012535 impurity Substances 0.000 claims abstract description 5
- 238000005406 washing Methods 0.000 claims abstract 2
- 238000010438 heat treatment Methods 0.000 claims description 5
- 239000000919 ceramic Substances 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 239000004575 stone Substances 0.000 claims description 3
- 238000004108 freeze drying Methods 0.000 claims description 2
- 239000004278 EU approved seasoning Substances 0.000 abstract description 8
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 8
- 239000003814 drug Substances 0.000 abstract description 3
- 235000013599 spices Nutrition 0.000 abstract description 3
- 238000001291 vacuum drying Methods 0.000 abstract description 3
- 238000009835 boiling Methods 0.000 abstract description 2
- 229940079593 drug Drugs 0.000 abstract description 2
- 238000007598 dipping method Methods 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 241001474374 Blennius Species 0.000 description 22
- 238000004519 manufacturing process Methods 0.000 description 4
- 235000012149 noodles Nutrition 0.000 description 4
- 238000003672 processing method Methods 0.000 description 4
- 241000512259 Ascophyllum nodosum Species 0.000 description 3
- 235000008429 bread Nutrition 0.000 description 3
- 239000000284 extract Substances 0.000 description 3
- 235000013312 flour Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 235000011888 snacks Nutrition 0.000 description 3
- 241000209094 Oryza Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 239000003623 enhancer Substances 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 239000002351 wastewater Substances 0.000 description 2
- 239000004604 Blowing Agent Substances 0.000 description 1
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 1
- 241000195493 Cryptophyta Species 0.000 description 1
- 239000004129 EU approved improving agent Substances 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 108090000526 Papain Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 235000021329 brown rice Nutrition 0.000 description 1
- 229910001424 calcium ion Inorganic materials 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 229940061607 dibasic sodium phosphate Drugs 0.000 description 1
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000010813 municipal solid waste Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 229940055729 papain Drugs 0.000 description 1
- 235000019834 papain Nutrition 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
Images
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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
- A23L23/10—Soup concentrates, e.g. powders or cakes
-
- 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
- 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
Abstract
본 발명은, 생선 등을 삶는 과정에서 발생하는 고 영양가의 육수를 전혀 부패부패 않도록 진공건조하여 분말화 함으로써, 각종 조미료, 의약품, 향신료 등으로 사용할 수 있는 생선 육수의 저온건조에 의한 분말화 공정을 제공함에 있다.
본 발명에 따른 생선 육수의 저온건조에 의한 분말화 공정은, 생선류, 패류, 해삼, 새우, 멸치, 생선뼈를 포함하여 이루어지는 육수 재료들을 10 ~ 25Cm 길이로 절단하고 상온의 물에서 1 ~ 2시간 침지한 후 세척하여 불순물을 제거하는 제1단계; 제1단계를 거친 육수 재료가 잠길 정도의 물을 넣고 85℃ ~ 100℃에서 20 ~ 50분 가열한 후 육수를 추출하는 제2단계; 제2단계를 거친 육수를 60℃ ~ 80℃로 가열된 열판 위에 부어서 저온감압건조기에 넣어 진공 건조시키는 제3단계; 및 제3단계를 거친 건조 육수를 분쇄기를 이용하여 분말화 하는 제4단계로 이루어진다.The present invention is a powdered process by low temperature drying of fish broth that can be used as a variety of seasonings, medicines, spices, etc. by vacuum-drying the high-nutrient broth generated in the process of boiling fish to prevent corruption In providing.
The powdering process by the low temperature drying of the fish stock according to the present invention, cutting the broth material consisting of fish, shellfish, sea cucumber, shrimp, anchovies, fish bone to 10 ~ 25cm in length and 1 to 2 hours at room temperature water A first step of dipping and washing to remove impurities; A second step of extracting the broth after putting water of the broth material passed through the first stage soaking in water for 20 to 50 minutes at 85 ° C. to 100 ° C .; A third step of pouring the broth after the second step onto a hot plate heated to 60 ° C. to 80 ° C. and putting the broth into a low-temperature vacuum dryer; And a fourth step of powdering the dry broth through the third step by using a grinder.
Description
본 발명은 생선 육수의 저온건조에 의한 분말화 공정에 관한 것으로서, 더욱 상세하게는 어패류의 가공과정에서 나오는 육수를 저온감압건조기에서 건조하여 분쇄기로 분말화 함으로써 각종 조미료 등으로 이용할 수 있는 생선 육수의 저온건조에 의한 분말화 공정에 관한 것이다.
The present invention relates to a powdering process by low temperature drying of fish broth, and more particularly, by drying the broth from the processing of fish and shellfish in a low-pressure pressure-drying machine to powder it with a grinder, which can be used as various seasonings. It relates to a powdering process by low temperature drying.
일반적으로 미역, 다시마 등의 해조류나 생선 등을 원료로 한 식품가공방법으로는 1985년 이전에 개발된 미역을 주원료로 한 페이스트, 분말 등이 있으나, 이는 면류, 빵류, 스낵류, 간장, 미숫가루 등에 보조적으로 첨가한 것으로, 영양강화제나 품질개량제 등 보조재료의 한계를 벗어나지 못하였고, 미역, 다시마에 함유된 특유의 유효성분의 이용 수율이 극히 낮은 단점이 있었다.In general, food processing methods based on seaweeds and fish such as seaweed and kelp are mainly pastes and powders based on seaweed developed before 1985. These include noodles, breads, snacks, soy sauce, and rice flour. As a supplementary addition, it did not escape the limitations of auxiliary materials such as nutrition enhancers or quality improving agents, and the use yield of the unique active ingredients contained in seaweed and kelp was extremely low.
이중 분말 미역을 주제로 한 식품의 가공방법으로서 대한민국특허공고 제80-83호는, 건미역을 절단, 분쇄한 분말에 발포제 수용액을 첨가하여 혼합 과립상으로 하고, 이를 약 80℃ 정도로 베이킹하면서 건조한 다음, 미숫가루, 비타민을 첨가하여 냉, 온수에 풀어 마실 수 있도록 하고 있으나, 미역분말에 단순히 미숫가루, 비타민 등을 첨가, 혼용하는 것이므로 가공식품으로서 미역의 이용화에 소극적이고, 영양분의 유효 이용률이 극히 낮은 것이었다.As a method for processing foods based on powdered seaweed, Korean Patent Publication No. 80-83 discloses mixed granules by adding an aqueous blowing agent to the powder obtained by cutting and pulverizing dried seaweed, followed by drying while baking at about 80 ° C. It is added to rice flour and vitamins so that it can be drunk in cold and hot water. However, by simply adding brown rice flour and vitamins to seaweed powder, it is used for the utilization of seaweed as processed foods. It was extremely low.
또한, 미역 페이스트의 제조방법으로서 대한민국특허공고 제85-1518호는, 생미역이나 염장미역 또는 건조미역 등의 원료 미역을 수세, 탈 염하고, 그 수분함량을 85∼90% 정도로 조정한 다음, 1, 2배의 물을 가하고, 원료미역중량의 1.5∼2.0%에 해당하는 제2인산소다 또는 제2인산칼리를 혼합하여서 90∼100℃에서 10∼20분간 가열하여 조체를 붕괴 또는 용해시킨 후 균질화시켜 면류, 빵류, 스낵 등에 혼용하는 것이나, 이 역시 미역 페이스트에 면류, 빵류, 스낵 등에 첨가 혼용하는 것이므로 영양강화제나 품질 개량제로서의 보조원료에 지나지 않을 뿐 아니라 미역의 이용영역이 협소한 단점이 있었다.
In addition, Korean Patent Publication No. 85-1518, as a method of manufacturing seaweed paste, washes and desalts raw seaweed such as raw seaweed, salted seaweed, and dried seaweed, adjusts the water content to about 85 to 90%, and then 1 , Add 2 times water, mix dibasic sodium phosphate or dibasic phosphate corresponding to 1.5 ~ 2.0% of raw seaweed weight, heat at 90-100 ℃ for 10-20 minutes to disintegrate or dissolve It is mixed with noodles, breads, snacks, and the like, but this is also added to noodles, breads, snacks, etc. in seaweed paste, so it is not only a supplementary ingredient as a nutrition enhancer or a quality improver, but also has a narrow use area of seaweed.
한편, 생미역, 건조 미역, 다시마 등을 이용한 보다 개선된 식품가공방법으로서 대한민국특허공고 제94-329호(해초류의 가공방법)는, 건조된 해조류를 물에 침지시켜 분쇄기로 페이스트 상태로 하고, 단백질분해효소인 레닌 또는 파파인 1∼3중량%를 첨가시켜 교반한 다음, 30∼65℃로 유지하면서 10∼40분간 교반하고, 80∼110℃에서 30분간 가열하여 얻어진 처리 물을 칼슘 이온 용액으로 응고시킨 것으로, 처리된 페이스트를 해초국수 등으로 성형할 수 있다는 것이다.On the other hand, as a more improved food processing method using raw seaweed, dried seaweed, kelp, etc., Korean Patent Publication No. 94-329 (processing method of seaweeds), immersed dried seaweed in water to paste into a grinder, and protein 1 to 3% by weight of a degrading enzyme, Lenin or papain, was added and stirred, followed by stirring for 10 to 40 minutes while maintaining at 30 to 65 ° C, and heating the resultant at 80 to 110 ° C for 30 minutes to coagulate with calcium ion solution. In this way, the treated paste can be molded into seaweed noodles or the like.
이러한 해조류 가공방법은 보다 개량된 미역의 가공방법을 제시하고 있으나, 원료를 일정시간 물에 침지시켜 여러 차례 물로 씻음과 동시에 염분을 제거하므로 다량의 염분 폐수가 발생하여 환경을 오염시키는 문제가 있으며, 수산가공업 분야에서 각종 수산물의 가공을 위하여 재료들을 삶는 경우가 많아 액기스(육수)가 발생하는데, 이는 부패 하기가 매우 쉬워 통상 쓰레기로 버려져 유효한 자원 이용도 불가능하고 도리어 폐수로서 취급되고 있는 실정이다.
This algae processing method has been proposed a more improved method of processing seaweed, but because the raw material is immersed in water for a certain time, washed with water several times and the salt is removed at the same time, there is a problem that a large amount of salt wastewater is generated to pollute the environment, In the field of fisheries processing, many materials are boiled for processing of aquatic products, so the extracts are generated, which is very easy to rot and is usually discarded as trash, thus making it impossible to use effective resources and treating them as wastewater.
본 발명의 목적은, 생선 등을 삶는 과정에서 발생하는 고 영양가의 육수를 전혀 부패하지 않도록 진공건조하여 분말화 함으로써, 각종 조미료, 의약품, 향신료 등으로 사용할 수 있는 생선 육수의 저온건조에 의한 분말화 공정을 제공함에 있다.
An object of the present invention is to powder the high-value broth generated in the process of boiling the fish by vacuum drying so as not to decay at all to dry, powdered by low temperature drying of fish broth that can be used as a variety of seasonings, medicines, spices, etc. In providing a process.
전술한 본 발명의 목적은, 생선류, 패류, 해삼, 새우, 멸치, 생선뼈를 포함하여 이루어지는 육수 재료들을 10 ~ 25Cm 길이로 절단하고 상온의 물에서 1 ~ 2시간 침지한 후 세척하여 불순물을 제거하는 제1단계; 상기 제1단계를 거친 육수 재료가 잠길 정도의 물을 넣고 85℃ ~ 100℃에서 20 ~ 50분 가열한 후 육수를 추출하는 제2단계; 상기 제2단계를 거친 육수를 60℃ ~ 80℃로 가열된 열판 위에 부어서 저온감압건조기에 넣어 진공 건조시키는 제3단계; 및 상기 제3단계를 거친 건조 육수를 분쇄기를 이용하여 분말화 하는 제4단계로 이루어지는 것을 특징으로 하는 생선 육수의 저온건조에 의한 분말화 공정을 제공함에 의해 달성된다.The object of the present invention described above, cut the broth material consisting of fish, shellfish, sea cucumber, shrimp, anchovy, fish bone to 10 ~ 25cm length and immersed in water at room temperature for 1 to 2 hours and washed to remove impurities The first step to do; A second step of extracting the broth after putting water of the broth material passed through the first step so as to be submerged and heating it at 85 ° C. to 100 ° C. for 20 to 50 minutes; A third step of pouring the broth after the second step on a hot plate heated to 60 ° C. to 80 ° C. and putting the broth into a low-temperature pressure dryer; And a fourth step of pulverizing the dry broth through the third step using a grinder to provide a powdering process by low temperature drying of the fish broth.
본 발명의 바람직한 특징에 따르면, 상기 저온감압건조기에는 내부온도를 -10℃ ~ -30℃로 유지하고, 공기가 통하지 않도록 하여 진공상태에서 24 ~ 28시간 동안 지속적으로 동결 건조시켜 5%의 수분함량을 유지시킨다.According to a preferred feature of the present invention, the low temperature pressure drying dryer maintains the internal temperature at -10 ° C ~ -30 ° C, and keeps freeze-dried for 24 to 28 hours in a vacuum state to prevent air from passing through 5% water content Keep it.
본 발명의 바람직한 특징에 따르면, 상기 열판은 세라믹 또는 돌 재질로 이루어진다.According to a preferred feature of the invention, the hot plate is made of ceramic or stone material.
본 발명의 바람직한 특징에 따르면, 상기 건조된 육수는 100 ~ 150 mesh로 분말화 한다.
According to a preferred feature of the invention, the dried broth is powdered to 100 ~ 150 mesh.
본 발명에 따른 생선 육수의 저온건조에 의한 분말화 공정은, 부패하기 쉬워 버려진 수산물의 육수를 건조기술을 이용하여 각종 조미료 등으로 이용할 수 있어 부가가치를 창출할 수 있는 장점이 있다.The powdering process by low temperature drying of the fish broth according to the present invention has the advantage of creating added value because the broth of easily discarded aquatic products can be used as various seasonings using a drying technique.
또한, 제작공정이 간단하여 대량생산을 하기 위한 설비비용이 절감되는 효과가 있다.In addition, the manufacturing process is simple, there is an effect that the cost of equipment for mass production is reduced.
아울러, 본 발명의 생선 육수의 저온건조에 의한 분말화 공정에 의해 제조된 분말은 조미료뿐만 아니라 의약품, 향신료 등 다양한 분야에 사용될 수 있는 장점이 있다.
In addition, the powder produced by the powdering process by low temperature drying of the fish stock of the present invention has the advantage that can be used in various fields, such as seasonings, pharmaceuticals, spices.
도 1은 본 발명의 실시예에 따른 생선 육수의 저온건조에 의한 분말화 공정을 나타내는 순서도,
도 2a는 본 발명의 제2단계에 따른 열판에 육수가 담겨진 형태를 나타내는 평면도,
도 2b는 상기 도 2a를 측면에서 본 단면도,
도 2c는 상기 도 2a의 열판에 담긴 육수가 건조단계 후 조각(팰렛)상태로 형성된 상태를 측면에서 본 단면도이다.1 is a flow chart showing a powdering process by low temperature drying of fish broth according to an embodiment of the present invention,
Figure 2a is a plan view showing a form in which broth is contained in a hot plate according to a second step of the present invention,
FIG. 2B is a cross-sectional view of the side of FIG. 2A;
FIG. 2C is a cross-sectional view of the broth in the hot plate of FIG. 2A formed in pieces (pallets) after a drying step.
본 발명은 생선류, 패류, 해삼, 새우, 멸치, 생선뼈를 포함하여 이루어지는 육수 재료들을 10 ~ 25Cm 길이로 절단하고 상온의 물에서 1 ~ 2시간 침지한 후 세척하여 불순물을 제거하는 제1단계, 상기 제1단계를 거친 육수 재료가 잠길 정도의 물을 넣고 85℃ ~ 100℃에서 20 ~ 50분 가열한 후 육수를 추출하는 제2단계, 제2단계를 거친 육수를 60℃ ~ 80℃로 가열된 열판 위에 부어서 저온감압건조기에 넣어 진공 건조시키는 제3단계 및 상기 제3단계를 거친 건조 육수를 분쇄기를 이용하여 분말화 하는 제4단계로 이루어지는 생선 육수의 저온건조에 의한 분말화 공정에 관한 것이다.The present invention is a first step of removing the impurities by cutting the broth material consisting of fish, shellfish, sea cucumber, shrimp, anchovy, fish bone to 10 ~ 25cm length and immersed in water at room temperature for 1 to 2 hours, Insert the water enough to immerse the broth material passed through the first step and heat it for 20 to 50 minutes at 85 ° C. to 100 ° C. and then extract the broth to heat the broth after the second step to 60 ° C. to 80 ° C. It relates to a powdering process by the low-temperature drying of fish broth comprising a third step of pouring on a hot plate and dried in a low-temperature pressure dryer and a fourth step of powdering the dry broth through the third step using a grinder. .
즉, 수산가공업분야에서 수산가공을 위하여 각종 어패류나 생선(예를 들면, 해삼, 새우, 조개, 멸치, 생선뼈) 등을 삶는 경우, 아주 고영양의 육수(엑기스)가 생성되는데, 이러한 육수는 부패하기가 쉬어 통상 버려지게 되나 본 발명은 이러한 고영양의 육수를 이용하여 분말 조미료 등을 만드는 것이다.
In other words, when a variety of seafood and fish (eg, sea cucumber, shrimp, shellfish, anchovies, fish bones), etc. are boiled for fish processing in the fish processing industry, a very nutritious broth (extract) is produced. It is easy to rot, but is usually discarded, but the present invention is to make powdered seasonings and the like using the high-nutrient broth.
이하, 본 발명의 바람직한 실시예에 관하여 첨부 도면을 참조하여 상세히 설명하기로 한다.
Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings.
도 1은 본 발명에 따른 생선 육수의 저온건조에 의한 분말화 공정을 이용하여 육수분말을 제조하는 순서도로서, 이를 참조하여 보다 구체적으로 설명하면, 1 is a flow chart for preparing a broth powder using a powdering process by low-temperature drying of fish broth according to the present invention, with reference to this in more detail,
먼저, 수산가공에서 나온 생선류, 패류, 해삼, 새우, 멸치, 생선뼈 등의 육수 재료를 물에 삶았을 경우 영양분이 잘 우려 나올 수 있도록 10 ~ 25Cm 길이로 절단하고, 냄새와 핏기 등을 제거하기 위하여 상온의 물에서 1 ~ 2시간 침지시켜 불순물 등을 제거한다. 상기 절단길이와 물에서 침지시키는 시간은 상황에 따라 조정될 수 있음은 당연하다.
First, if fish, shellfish, sea cucumber, shrimp, anchovies, fish bones, etc. from fish processing are boiled in water, cut into 10 ~ 25cm length to remove odor and bloodiness. In order to immerse in water at room temperature for 1 to 2 hours to remove impurities. Of course, the cutting length and the time of immersion in water can be adjusted according to the situation.
다음, 상기 육수 재료가 잠길 정도의 물을 넣고 30분 내외로 가열한 후 육수를 추출한다. 너무 오래 가열하는 경우 각종 육수 재료들이 부서지고 흐물해져 침전물이 많이 생기므로 상기와 같이 30분 내외로 가열함이 바람직한 것이다.Next, put the water enough to immerse the broth material, and after heating for about 30 minutes to extract the broth. When the heating is too long, various broth materials are broken and muddy, so that a lot of precipitate is generated, it is preferable to heat in about 30 minutes as described above.
또한, 상기 육수는 100℃ 전후의 고온에서 삶는 것이 바람직하다. 왜냐하면, 100℃ 전후의 고온에서 삶는 경우가 상기 어패류 등에 있는 영양분이 육수로 빠져 고영양의 육수를 얻을 수 있는 가장 적당한 온도이기 때문이다.
In addition, the broth is preferably boiled at a high temperature around 100 ℃. This is because when boiled at a high temperature around 100 ℃ is the most suitable temperature to obtain the nutrients in the fish and shellfish and the like to obtain high nutrition broth.
다음, 상기 생성된 육수를 열판(100)위에 부어서 저온감압건조기(미도시)에 넣어 진공 건조시킨다.Next, the resulting broth is poured onto the
상기 열판(100)은 도 2a 내지 도 2c에서와 같이 액체상태의 육수를 담을 수 있도록 형성된다. 또한, 상기 열판은 담겨진 액체상태의 육수가 끓어 넘치지 않도록 대략 60 ~ 80℃ 정도로 유지시키는 것이 바람직하고, 재질은 열기가 오래 지속 되도록 하기 위하여 세라믹이나 돌로 이루어진 것이 바람직하다.
The
한편, 상기 저온감압건조기는 내부온도를 대략 -10 ~ -30℃로 유지하고, 공기가 통하지 않도록 하여 진공상태에서 대략 24 ~ 28시간 동안 지속적으로 동결 건조시켜 5% 정도의 수분함량을 유지하는 것이 바람직하다. On the other hand, the low-temperature depressurizer is to maintain the internal temperature of approximately -10 ~ -30 ℃, and keep the moisture content of about 5% by continuously freeze drying for about 24 to 28 hours in a vacuum state to prevent air from passing through desirable.
상기와 같이 하는 이유는, 생선이나 패류의 육수는 지방질이 다량 함류되어 있어서 이를 건조시키는 것이 쉽지않아 이들 재료를 이용한 분말 조미료들이 다양하게 활용되지 못했지만, 전술한 바와 같이 건조시키는 경우에는 쉽게 건조를 시킬 수 있어 대량생산도 가능하기 때문이다.The reason for the above is that the broth of fish or shellfish contains a large amount of fat, so it is not easy to dry it, and powdered seasonings using these materials have not been used in various ways. This is because mass production is possible.
또한, 전술한 바와 같이 진공건조 후에는 조각상태의 건조된 육수(200)가 생성된다. 이러한 조각상태의 건조된 육수(200)로 후술할 분말화가 이루어지는 것이다(도 2c).
In addition, as described above, after the vacuum drying, the dried broth 200 in a flake state is generated. Powdered to be described later will be made into the dried broth 200 in the state (Fig. 2c).
다음, 상기 조각상태의 건조된 육수(200)를 분쇄기(미도시)를 이용하여 분말화 한다.Next, the dried broth 200 in the flake state is powdered using a grinder (not shown).
상기 분쇄기는 통상의 분쇄기를 이용할 수 있으며, 대략 100 ~ 150 mesh로 분말화함이 바람직하다. 왜냐하면, 수산물의 분쇄입도가 100 mesh 보다 크면 외관상 좋지 못하고 미감 또한 저하되며, 150 mesh 보다 작으면 입자가 비산되고 경제적이지 못한 문제점이 있기 때문에 건조된 육수를 100 ~ 150 mesh로 분말화 하는 것이다.The pulverizer may use a conventional pulverizer, it is preferable to powder to approximately 100 ~ 150 mesh. Because, when the grain size of the marine product is larger than 100 mesh, the appearance is not good and the aesthetics are also degraded. If the particle size is smaller than 150 mesh, particles are scattered and are not economical, so the dried broth is powdered into 100 to 150 mesh.
이와 같이 생성된 분말은 다양한 천연조미료나 식재료 등으로 다양하게 이용할 수 있다.
The powder thus produced may be used in various natural seasonings or food ingredients.
이상의 실시예들은 본 발명을 설명하기 위한 것으로, 본 발명의 범위는 실시예에 한정되지 않으며, 첨부된 청구범위에 의거하여 정의되는 본 발명의 범주 내에서 당업자들에 의하여 변형 또는 수정될 수 있다.
The above embodiments are only for explaining the present invention, and the scope of the present invention is not limited to the embodiments, and may be modified or modified by those skilled in the art within the scope of the present invention defined by the appended claims.
100 : 열판 200 : 조각(팰렛)상태의 건조된 육수100: hotplate 200: dried broth in pieces (pallets)
Claims (4)
상기 제1단계를 거친 육수 재료가 잠길 정도의 물을 넣고 85℃ ~ 100℃에서 20 ~ 50분 가열한 후 육수를 추출하는 제2단계;
상기 제2단계를 거친 육수를 60℃ ~ 80℃로 가열된 열판 위에 부어서 저온감압건조기에 넣어 진공 건조시키는 제3단계; 및
상기 제3단계를 거친 건조 육수를 분쇄기를 이용하여 분말화 하는 제4단계로 이루어지는 것을 특징으로 하는 생선 육수의 저온건조에 의한 분말화 공정.
A first step of cutting the broth material comprising fish, shellfish, sea cucumber, shrimp, anchovies, and fish bones to a length of 10 to 25 cm, immersing in water at room temperature for 1 to 2 hours, and then washing to remove impurities;
A second step of extracting the broth after putting water of the broth material passed through the first step so as to be submerged and heating it at 85 ° C. to 100 ° C. for 20 to 50 minutes;
A third step of pouring the broth after the second step on a hot plate heated to 60 ° C. to 80 ° C. and putting the broth into a low-temperature pressure dryer; And
A powdering process by low temperature drying of fish broth, characterized in that the fourth step of pulverizing the dry broth through the third step using a grinder.
제3단계 중 상기 저온감압건조기는 내부온도를 -10℃ ~ -30℃로 유지하고, 공기가 통하지 않도록 하여 진공상태에서 24 ~ 28시간 동안 지속적으로 동결 건조시켜 5%의 수분함량을 유지시키는 것을 특징으로 하는 생선 육수의 저온건조에 의한 분말화 공정.
The method of claim 1,
In the third step, the low-temperature depressurizer maintains the internal temperature at -10 ° C to -30 ° C and keeps 5% water content by continuously freeze-drying for 24 to 28 hours under vacuum to prevent air from passing through. A powdering process by low temperature drying of a fish stock.
제3단계 중 상기 열판은 세라믹 또는 돌 재질로 이루어지는 것을 특징으로 하는 생선 육수의 저온건조에 의한 분말화 공정.
The method of claim 1,
The hot plate in the third step is a powdering process by low temperature drying of the fish broth, characterized in that made of a ceramic or stone material.
상기 건조된 육수는 100 ~ 150 mesh로 분말화 하는 것을 특징으로 하는 생선 육수의 저온건조에 의한 분말화 공정.
The method of claim 1,
The dried broth is powdered process by low temperature drying of fish broth, characterized in that powdered to 100 ~ 150 mesh.
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| KR102292242B1 (en) * | 2020-12-28 | 2021-08-20 | 류일숙 | A manufacturing method of fishsoup |
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| KR100689880B1 (en) | 2005-10-21 | 2007-03-09 | 김순봉 | Eel broth kimchi kalguksu or sujebi and its manufacturing method |
| KR100820958B1 (en) | 2006-12-19 | 2008-04-11 | 강정안 | Anchovy tea bag |
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| KR102292242B1 (en) * | 2020-12-28 | 2021-08-20 | 류일숙 | A manufacturing method of fishsoup |
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