KR20180010121A - Manufacturing method of a anchovy powder - Google Patents

Abstract

The present invention relates to a method for preparing anchovy powder. The anchovy powder preparing method includes the steps of: obtaining an Asteraceae extract by using a hot-water extracting method after naturally drying Asteraceae obtained near shores and sorted in advance in shadows; obtaining dried anchovies by treating and aging raw anchovies, mixing 99.95-99.99 wt% of the anchovies and 0.01-0.05 wt% of the Asteraceae extract, and aging the anchovies soaked in the diluted Asteraceae extract for a predetermined period within the range of 10-12 minutes before drying the anchovies; soaking the dried anchovies in water for a predetermined period, removing a predetermined amount of salt included in the dried anchovies therefrom, and soaking the anchovies in the diluted Asteraceae extract; drying and aging the soaked anchovies for 6-12 hours at 28-31C; and grinding the dried anchovies to powder. The anchovy powder is prepared by aging the anchovies in the Asteraceae extract and grinding the anchovies. The flavor and taste of the Asteraceae can remove the unique odor of the anchovies to be used as a natural seasoning product with excellent palatability and good taste for consumers looking for products for well-being. The method can improve the palatability and accessibility of the food products, let the anchovy powder consumed by children and young adults, and expect the pharmacological effect thereof.

Description

[0001] The present invention relates to a manufacturing method of an anchovy powder,

More particularly, the present invention relates to a method for preparing anchovy powder, which comprises grinding and drying anchovy with an extract of mugwort, drying the dried anchovy, It is a natural seasoning with good flavor and palatability because it removes the fish smell which is unique to anchovy. It provides good natural seasoning to consumers who are oriented to well-being, and improves favorability and accessibility to food. And an antimicrobial effect of mugwort can be expected.

Generally, anchovy is a multifactorial, small, red fleshy fish ranging in length from 1 to 15 cm. It is distributed widely throughout the world, but it is a major offshore fish resource produced throughout the year on the Korean coast.

The temperature of the anchovy is in the range of 13 ~ 23 ℃, and it is distributed in all the coastal areas of the East Sea, West Sea and Namhae in Korea. However, there are many catches in Busan, Gyeongnam and Jeonnam regions. Seasonally, It is being harvested as a source of income for major offshore fishermen by being caught in the baseline Kwonhyeon net, small net net and offshore nettle language.

In Korea, annual catch of anchovy reaches 20 ~ 30 thousand tons per year, which is very large as a single species. However, raw fish are easily decomposed and corrupt.

The existing anchovy processing methods are consumed in the form of anchovy products with economical efficiency of only 30 ~ 40% of the total catches, and the anchovy catches of 60 ~ 70% level are suitable for temporary mass processing, Of salted fish products.

On the other hand, anchovy fish generally contain a large amount of calcium, and tend to be recognized only as typical high calcium food materials. However, in addition to calcium, they contain a high-quality protein, a relatively large amount of fat including EPA and DHA, It is rich in vitamins, minerals, and nucleic acids, as well as nutritive and tastes.

The content of various nutritional ingredients of anchovy meat does not vary greatly depending on the size of the fish body. However, in case of large anchovy larger than 7.7 cm, the meat is thick and the subcutaneous fat content is high, , Its use is very limited for soup stocks and soup stocks as well as consumption is stagnant and its value as a source of income for fishers is lowered, which has a serious impact on the economy of fishermen who engage in anchovy fishing.

Anchovy and other fish-specific odors are most commonly involved with dimethylamine (DMA), trimethylamine (TMA), trimethylamine oxide (TMAO), which is produced by the action of microbes after the death of fish .

DMA is produced with formaldehyde when TMAO is heated at high temperature and may be produced by enzyme action at low temperature. TMA is a substance which is toxic to living body as well as fish, and has a lower body osmotic pressure than TMA It is difficult to discharge it to the outside of the body.

DMA and TMA are substances that are involved in fish 's fishy smell. Low - grade fatty acids produced by the oxidation of post - fat of fish are one of the major components of fishy smell and are a good indicator of fishermen' s lead judgment.

There are many ways to remove fish smell from folk remedies. Milk, vinegar, salt water, green tea, and alcohol are widely used as materials to remove fish smell from these folk remedies. There is no study on temperature.

On the other hand, mugwort is a representative plant for edible and medicinal use. According to the oriental medicine, the whole mugwort is used for postpartum hemorrhage, hemorrhage, roundworm, overeating and abdominal pain. Burying can be effective for abdominal pain.

When mugwort is moxibustion, leukocyte is increased more than usual and immunity is strengthened, and mugwort is rich in vitamins, minerals and other nutrients.

Among them, mineral, vitamin A, and vitamin C are especially common, and the unique mugwort is due to the essential oil component of chineol. In addition, choline, eucalyptus, ptol adenine, artemisan and monoginin have been proved. It bites and drinks juice, bites on worms, and nipples on nosebleeds and bruises.

By making tea and drinking, it warms the blood, it digests well, it improves appetite, it makes gyeongmaek well, eliminates the wind, warms up the stomach and stops the pain.

Mugwort is a panacea for modern people. Most of the diseases caused by modern people are caused by environmental pollution, toxins caused by wrong eating habits, and stress. So it releases toxins, warms the body, smoothes the blood circulation, stabilizes the nerves Mugwort can heal almost all diseases of modern people.

Especially modern women are exposed to a lot of clothes, cold body, slow blood circulation and cold organs, resulting in female diseases including infertility.

For these modern women, mugwort is a food that is so necessary, it cleanses blood and warms the body. Moreover, since mugwort does not have any side effects even if it is common sense, there is no burden for everyone to enjoy it.

Mugwort is rich in minerals such as potassium, calcium and iron, and has various beneficial nutrients such as vitamins, fiber, and enzymes such as vitamin ABC D. Directional essential oils have various pharmacological actions. (Cineol) has antipyretic, sedative, digestive juices, cleanses the mind and stabilizes the brain waves, and the chlorophyll of mugwort prevents cancer, purifies blood, disinfects, stimulates metabolism, and has antiallergic action.

In particular, vitamin A, which has antioxidant, immunological function and hormone control function, contains twice as much herbal extracts as herbal extracts, three times as much as herbal extracts, and is effective in preventing detoxification, fatigue and allergy. Vitamin C is similar in content to tangerine of the same weight.

In addition, mugwort has the effect of releasing unnecessary sodium in the body, and it is more necessary food for people who eat excessive salty foods or those who have to eat foods as well.

On the other hand, dried anchovy, which is most commonly used as a natural seasoning when cooking food, is often used in the form of anchovy powder, which may be a concern for anchovy-specific flavor and nutrients during cooking. However, when anchovy powder is added to food, In addition to the cool sweetness, the anchovy-specific smell of fish is concerned, and when the taste and flavor of the food is reduced, or when a large amount of anchovy powder is used, the salt contained in the anchovy powder tends to taste the food, Hypertension, and the like.

Accordingly, the present applicant has developed a method for producing anchovy powder using mugwort (hereinafter referred to as "sea bug mugwort") which has undergone a lot of research and efforts and has been subjected to sea breeze.

In order to solve the above problems, the present invention is to solve the above-mentioned problems, and it is an object of the present invention to solve the above-mentioned problems, and to provide a method of preparing a dried anchovy, which is obtained by aging the anchovy matured with mugwort extract, Which is a natural seasoning with good flavor and palatability. It provides excellent natural seasoning to consumers who are oriented to well-being. It also improves the liking and accessibility to food, thereby becoming a favorite food for infants or young people. And an object of the present invention is to provide a method for producing anchovy powder.

According to an aspect of the present invention, there is provided a method of manufacturing an anchovy powder,

(S-1) to obtain the mugwort extract by hot-water extraction method after naturally drying in a shade after picking and collecting sea bugworm;

A step (S-2) of drenching the livechovies at a temperature of 4.3 ° C or less with 1 to 4 t of water to 4 to 5% of salt, and then subjecting to hot water at a temperature of 100 to 102 ° C for 2 to 3 minutes and 30 seconds depending on the size of anchovy;

An immersion step (S-3) in which the matured processed anchovy is neutralized with a mugwort diluent mixed with 99.92% to 99.95% by weight of water and 0.05 to 0.08% by weight of mugwort extract and aged for a certain period of time and then the salinity is lowered;

(S-4) aging the immersed anchovy at a temperature of 28 to 31 ° C for 6 to 12 hours according to the size of anchovy by circulating air at a high speed with cold wind;

A step (S-5) of pulverizing the aged dried anchovy to prepare a powder;

.

As described above, the present invention relates to an anchovy extract obtained by ingesting and mashing anchovy and then crushing it to prepare anchovy powder. Thus, the natural flavor of the anchovy is excellent as a natural seasoning with good flavor and palatability due to the inherent flavor and taste of mugwort, It is a very useful invention that provides excellent natural seasoning, improves the liking and accessibility to food, and makes it a favorite food for infants or adolescents to expect the pharmacological effects of mugwort.

The above and other objects, features, and advantages of the present invention will become more apparent from the following detailed description of the present invention when taken in conjunction with the accompanying drawings.

The method for producing anchovy powder according to the present invention comprises:

(S-1) to obtain the mugwort extract by hot-water extraction method after naturally drying in a shade after picking and collecting sea bugworm;

A step (S-2) of drenching the livechovies at a temperature of 4.3 ° C or less with 1 to 4 t of water to 4 to 5% of salt, and then subjecting to hot water at a temperature of 100 to 102 ° C for 2 to 3 minutes and 30 seconds depending on the size of anchovy;

An immersion step (S-3) in which the matured processed anchovy is neutralized with a mugwort diluent mixed with 99.92% to 99.95% by weight of water and 0.05 to 0.08% by weight of mugwort extract and aged for a certain period of time and then the salinity is lowered;

(S-4) aging the immersed anchovy at a temperature of 28 to 31 ° C for 6 to 12 hours according to the size of anchovy by circulating air at a high speed with cold wind;

A step (S-5) of pulverizing the aged dried anchovy to prepare a powder;

.

The sea bugwort is a mugwort that has been bloomed with sea breeze, and it is known that it is rich in minerals and nutritional superior than the land wormworm.

The mugwort extract can be prepared by hot water extraction, but it is not limited thereto, and it can be obtained by all the extraction methods for extracting the artichoke.

The dried anchovy is prepared by rapid cooling, dipping, immersion, and drying.

First, the quenching step is to quench the live anchovy so that it reaches to the dead. When the live anchovy is suddenly put into boiling water of high temperature ranging from 80 to 90 ° C, the muscle of the anchovy suddenly becomes rigid and the shape of the anchovy becomes distorted, Because his head is easily fallen.

The next ingestion stage is the step of immersing the anchovy in a potable water at 100 ~ 105 ° C, and adding the salt to the anchovy at a rate of 4 ~ 5% of the salted salt removed for one year or more.

The boiled (boiled) boiled water is mainly hot water having a temperature of 102 to 105 ° C.

The hot water uses salt water to prevent the decay of the anchovy, and it is preferable to use salt water containing 4 to 5% by weight of salt with respect to 100% by weight of the alkaline water.

The above cooking time is suitable for boiling water for about 2 minutes to 3 minutes and 30 seconds. If the cooking time exceeds 4 minutes, the shape of the anchovy breaks down and the nutrients disappear. When the cooking time is less than 1 minute, It is because it is fishy, it does not dry well and it is smeared.

In the next immersion step, the immature anchovy is immersed in a mugwort diluted solution prepared by mixing 99.92% to 99.95% by weight of water with 0.05 to 0.08% by weight of mugwort extract and aged for a certain period of time (10 to 12 minutes) The components are naturally infused. When added at the above ratio, the components of mugwort are best absorbed into the anchovy, and the anchovy added to the anchovy is reduced by 1 to 2%.

In other words, when the mugwort extract is added in an amount higher than the above ratio, it is not absorbed into anchovy, and when the mugwort extract is added less, the increase of the calcium content in the anchovy becomes insignificant.

The immersion step is intended to prevent an adult disease such as hypertension by reducing an excessive amount of salt used during cooking of the food, and to make the mugwort extract sufficiently impregnated in the dried anchovy, and to lower the salinity of the dried anchovy.

At this time, the immersion time is preferably 8 to 12 minutes until the salinity of the dried anchovy becomes 2.5 to 3.5%. If the immersion time is less than 8 minutes, the salted anchovy is not sufficiently removed If the immersion time is more than 12 minutes, the salt contained in the dried anchovy may be almost removed and the taste of the dried anchovy may be lowered.

Next, a mugwort diluted solution containing 99.92% to 99.95% by weight of water and 0.05 to 0.08% by weight of mugwort extract is prepared, and then an immersion step of immersed anchovy in the mugwort diluent is performed.

If the mixing amount of water is less than 99.95 wt% or the extract of mugwort is more than 0.08 wt%, there is a possibility that the flavor and aroma inherent in dried anchovy are lost due to the strong smell of mugwort due to excessive mixing of mugwort extract, If the content of the extract is more than 99.95% by weight or the extract of the mugwort is less than 0.05% by weight, the amount of the mugwort extract to be mixed is too small to weaken the taste and flavor of the mugwort, and the flavor and aroma inherent to the dried anchovy may not be sufficiently promoted.

It is preferable that the anchovy is immersed in the mugwort dilute solution for 10 to 12 minutes. If the immersion time is less than 10 minutes, the anthrax may not be sufficiently impregnated with the mugwort component. If the immersion time exceeds 12 minutes , It may cause the strong flavor and aroma of mugwort due to excessive impregnation of mugwort ingredients in anchovy, so that the taste and flavor of dried anchovy may be lost, the salinity may be too low, and the anchovy may be corrupted before it is dried.

The next drying and aging step is a step for drying the moisture of the anchovy impregnated with the mugwort component and is preferably carried out at a temperature of 28 to 31 캜 for 6 to 12 hours so that the water content of the anchovy is less than the water activity AW0.85 .

When the drying temperature of the anchovy impregnated with the mugwort component is less than 28 ° C or the drying time is less than 6 hours, the moisture in the mugwort-impregnated anchovy is not sufficiently dried, and the anchovy is crushed into fine powder The anchovy powder may contain a large amount of moisture and may be deteriorated when stored. When the temperature of the anchovy powder exceeds 50 < 0 > C, the anchovy powder is rapidly dried at a high temperature, Or if the drying time exceeds 12 hours, there is a possibility that the cool taste unique to low salt anchovy impregnated with mugwort is impaired due to drying for a long time, and the problem of uneconomical problems due to excessive use of energy There is a possibility of occurrence.

When the moisture content of the dried and aged anchovy is lower than the water activity AW0.85, it can maintain the taste and aroma unique to anchovy as well as the taste and aroma of mugwort impregnated with anchovy.

(Also water activity AW0.85 is the US FDA standard)

Finally, the next step is to remove the immersed anchovy and dry it. The drying can be natural drying or cold air drying.

At this time, the moisture content is reduced to 28 ~ 30% to inhibit the growth of bacteria.

On the other hand, the daily anchovy drying is a natural sun drying process, a hot air drying process of 50 ° C or higher, and a cold air circulation drying process of 35 ° C or lower.

However, there is a problem in production of certain products due to seasonal temperature variation and weather change in the natural drying method, and when the hot air is dried at 50 ° C or more, the nutrients containing pharmacological effect are contained in the anchovy There is a fear that the anticipated effect may be hindered by peeling off with the vinyl of anchovy in the course of infiltration.

In addition, the cold air circulation drying method circulates the air at a high temperature at a high temperature in a sealed space at a high speed, and thus has the advantage of increasing the pharmacological effect of the mugwort component in the drying step.

The process for preparing anchovy powder using the dried anchovy is performed by screening and pulverization, which will be described in detail below.

First, the selection step is to select a dried anchovy. It is preferable to use a 6 ~ 10 cm of deadwood (commonly called "goujuba"), and it is preferable to use a pre-processing anchovy So that the flavor of the dried anchovy tends to be raised when the food is cooked.

Finally, the grinding step is a step for pulverizing the dried and aged anchovy into fine powder. The dried anchovy is pulverized to a size of 10 to 15 mesh, which is a size suitable for the addition of the dried anchovy when the food is cooked desirable.

The anchovy powder (Example) of the present invention produced by the above-mentioned process and the anchovy powder (Comparative Example) sold in the market as a control group were used to cook the same foods (national logistics) Fifty people were eaten, and the results were classified into flavor, taste, and appearance preference.

At this time, the score of the sensory test was rated as 1 (very bad) to 10 (very good), and the result was as follows.

Example Comparative Example incense 9.8 7.8 flavor 9.5 8.0 Exterior 9.6 7.5 Sum 9.6 7.8

Example  And Comparative example  Sensory test

As described above, it was confirmed that the anchovy powder produced by the present invention is superior in flavor, taste, and appearance to anchovy powder sold in the market.

Although the present invention has been described with reference to the exemplary embodiments, it is to be understood that the present invention is not limited to the disclosed exemplary embodiments, and that various changes and modifications will be apparent to those skilled in the art. Various modifications and variations may be made without departing from the scope of the appended claims.

Claims (1)

(S-1) to obtain the mugwort extract by hot-water extraction method after naturally drying in a shade after picking and collecting sea bugworm;
A step (S-2) of drenching the livechovies at a temperature of 4.3 ° C or less with 1 to 4 t of water to 4 to 5% of salt, and subjecting the mixture to hot water at a temperature of 100 to 102 ° C for 2 to 3 minutes and 30 seconds depending on the size of anchovies;
An immersion step (S-3) in which the matured processed anchovy is neutralized with a mugwort diluent mixed with 99.92% to 99.95% by weight of water and 0.05 to 0.08% by weight of mugwort extract and aged for a certain period of time and then the salinity is lowered;
(S-4) aging the immersed anchovy at a temperature of 28 to 31 ° C for 6 to 12 hours according to the size of anchovy by circulating air at a high speed with cold wind;
A step (S-5) of pulverizing the aged dried anchovy to prepare a powder;
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