KR20170091239A - Food composition for topping comprising cockles - Google Patents

Abstract

Provided is a food composition for topping, containing: cockle powder; auxiliary powder obtained by processing marine algae or marine products excluding vegetable and cockle; and other seasoning powder. To this end, the cockle powder is produced by undergoing the following steps: cleaning cockle; steaming the cleaned cockle; removing shells from the steamed cockle; and drying the steamed and shell-removed cockle and then grinding the same.

Description

TECHNICAL FIELD [0001] The present invention relates to a food composition for topical topping,

This technology is a technology in the field of food, more specifically, a technology in the field of new food development utilizing seafood, which is seafood.

Chigae (Scientific name: Tegillarca grannosa L. ) contains 23% protein and contains even essential amino acids, especially niacin and histidine. In particular, taurine and betaine, which are special ingredients, are highly effective in detoxifying liver due to drinking, because of the strong gangjung effect. B12, iron, and cobalt as a vitamin B compound in marine products are known to be a health food for winter for women and elderly people. have.

The cichlids distributed on the west and southern coasts of Korea are mainly produced in the intertidal zone, which is less influenced by waves, and are produced and sold nationwide since the Japanese colonial rule. In particular, Boseong County is specialized in localization, and various supports and investments are made in terms of production, processing, distribution and marketing. 64% of the domestic production and 78% of the total amount are produced.

The research on chickpea mainly consists of ecology and physiology, and the research on amino acids, fatty acids and sterols of chickpea before 1990 is not enough. There is very little other than simple processed food consumed.

Research to develop diverse processed foods and to investigate the functionality of cocktails is urgently needed as a way to increase demand for cocktails.

In addition, it is expected that the demand will gradually become insufficient, while the supply of the new cocktail farm is increasing every year.

Therefore, efforts to expand high-value-added products to domestic and overseas markets should be made with the research of processed foods.

As described above, the present invention is directed to improving the added value of domestic croquette as described above, and is a novel topical food composition containing croaker.

A food composition for topping according to an embodiment of the present invention includes: a chewing powder; An auxiliary powder obtained by processing seafood or seaweeds except for vegetables and shellfish; And other seasoning powders.

Wherein the pickle powder comprises: washing the pickle; Immersing said washed cocks; Removing the husks of the mature brood; And drying and pulverizing the peeled mucilage cocktail.

The auxiliary powder may be a powder obtained by a calcination process.

The food composition for topping according to the present invention can increase the consumption of cocktail by using the cocktail powder as a new processed food, and further develop the domestic fisheries industry.

Further, the composition for a source of the present invention may be effective for promoting health and preventing diseases of the Alzheimer's and vascular system.

FIG. 1 is a flowchart conceptually showing a method for producing a pickling powder according to an embodiment of the present invention.
2 is a flowchart conceptually showing a method of manufacturing a food composition for topping according to an embodiment of the present invention.

The food composition for topping according to the present invention will be described in detail with reference to the accompanying drawings. However, the following explanations are only illustrative explanations for explaining the food composition, and the technical idea of the present invention is not limited by the following description, and the technical idea of the present invention is defined by the following claims. In addition, the following explains the new use of the cocktail as a food additive, and the specific form and kind of the food can be variously modified.

FIG. 1 is a flowchart conceptually showing a method for producing a pickling powder according to an embodiment of the present invention.

First, a pickle is prepared (S110). There is no particular limitation on the type of the pickle, and the pickle can include, for example, Tegillarca granosa, Scapharca subcrenata, Scapharca broughtonii, and the like. In addition, the cockles may include a mixture of different types of cockles.

The prepared cocktail is then subjected to a conventional washing step (S120). When the washing process (S120) is completed, the washed coats are subjected to a mature process (S130). The digestion step (S130) can be done in boiling water or hot steam atmosphere. It is preferable that the cooking step (S130) is performed for approximately several minutes. It is effective that the above-described mashing is carried out at a temperature of 100 DEG C or higher in order to minimize the extraction of the effective taste component contained in the cockle and to facilitate the separation of the shell.

The pickle which had undergone the dipping step (S130) separated the edible portion by removing the skin. The separated edible portion is dried by a hot air drying method or the like (S150). The drying step (S150) is performed at a relatively low temperature of about 40 to 50 DEG C for about one to three days for a sufficient time.

After the drying step, the edible part of the cheek is pulverized and pulverized (S160). It is preferable that the particle size of the pulverized cocktail is pulverized so as to effectively function as a food additive and have a size of about 2 탆 or less in order to maximize compatibility with a liquid component.

2 is a flowchart conceptually showing a method of manufacturing a food composition for topping according to an embodiment of the present invention.

As shown in FIG. 1, when the dried captive dry powder is prepared (S210), auxiliary artillery to be mixed with the dried captive dry powder is prepared (S222, S224). The auxiliary powder may be of two types. One species is seaweed or seaweed powder (S222) and the other is a vegetable powder (S224). It is preferable that the above-mentioned two types of auxiliary powders are combined with the prepared cocktail powder because they have different texture and flavor.

The prepared auxiliary powders are uniformly mixed and blended with the dried Cu-Fe powder through a mixing step (S230). When the dried powder and the auxiliary powder are mixed as described above, the particle size can be additionally controlled according to the type of cooking or the use of the topping object (S240). In the particle size control step, basically, the dried powder and the auxiliary powder are uniformly controlled. Meanwhile, in the mixing step (S230) described above, additional seasoning powder for enhancing taste can be further blended.

When the compounding step S230 and the particle size adjusting step S240 are completed, the seepage step S250 may be performed to complete the seafood topping S262 or the vegetable topping S264, respectively, according to the topping material.

On the other hand, it is preferable that the drying which takes place before pulverization or pulverization of seafood or vegetables is carried out at a temperature of about 70 to 80 캜 for about one day.

Hereinafter, the food composition for topping according to the present invention will be described in detail with reference to specific examples. However, the following description is only a concrete example and does not limit the technical idea of the present invention.

Example

[Example 1] Manufacture of dried pulp powder

In March 2015, Chikra purchased the farms from Jeollanam-do Bay Bridge and cleaned them with water. The cooked cocktail was soaked in boiling water for 1-2 minutes, then the shell was removed and the edible portion was removed. The separated edible portion was dried with a hot air dryer and pulverized into a powder having a size of 2 μm or less by a pulverizer to prepare a dried pulverized powder.

[Example 2] Topping formulation (seafood)

In this example, four types of seafood-based topping combinations were performed as described below and sensory evaluation was performed as shown in Table 1.

A: Chewba 20, Dried Anchovy 11, Gunmi soup 3, Dried shrimp 3, Katsuobushi powder 5, Sugar 2, Salt 3, Kim 3, Sesame 3, Pepper 0.5g

B: Cucumber 15, Dried Anchovy 11, Dried Seaweed 8, Dried Seaweed 8, Katsuobushi Powder 5, Sugar 7, Salt 3, Seaweed 3, Sesame Seeds 3, Pepper 0.5g

C: Capsule 5, Dried Anchovy 16, Dried Seaweed 8, Dried Seaweed 13, Katsuobushi Powder 5, Sugar 7, Salt 3, Seaweed 3, Sesame Seeds 3, Pepper 0.5g

D: chopped 10, dried anchovy 16, dried gum 8, dried gum 8, Katsuobushi powder 5, sugar 7, salt 3, gim 3, sesame 3, pepper 0.5 g

[Example 3] Topping formulation (vegetable)

In this example, four types of seafood-based topping combination were carried out as described below and sensory evaluation was carried out as shown in Table 2.

A: Dried herb 20, Dried carrots 11, Dried spinach 3, Dried paprika 8, Katsuobushi powder 5, Dried squash 8, Sugar 7, Salt 3, Kim 3, Sesame 3, Pepper 0.5

B: Dried herb 15, Dried carrots 16, Dried spinach 3, Dried paprika 8, Katsuobushi powder 5, Dried pumpkin 8, Sugar 7, Salt 3, Kim 3, Sesame 3, Pepper 0.5

C: Dried herring 10, Dried carrots 16, Dried spinach 8, Dried paprika 8, Katsuobushi powder 5, Dried squash 8, Sugar 7, Salt 3, Kim 3, Sesame 3, Pepper 0.5

D: Dried herb 5, Dried carrots 16, Dried spinach 10, Dried paprika 8, Katsuobushi powder 7, Dried pumpkin 8, Sugar 7, Salt 3, Kim 3, Sesame 3, Pepper 0.5

Claims (3)

Cocktail powder;
An auxiliary powder obtained by processing seafood or seaweeds except for vegetables and shellfish; And
Other seasoning powder.
The method according to claim 1,
The cocktail powder,
Washing the crucible;
Immersing said washed cocks;
Removing the husks of the mature brood; And
Characterized in that it is prepared by drying and pulverizing the peel-removed mucilage cocktail.
The method according to claim 1,
Wherein the auxiliary powder is a powder obtained by a grinding process.

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