KR20230000104A - Method for manufacturing seasoning powder comprising Chionoecetes opilio - Google Patents
Method for manufacturing seasoning powder comprising Chionoecetes opilio Download PDFInfo
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- 239000000843 powder Substances 0.000 title claims abstract description 77
- 241000131500 Chionoecetes opilio Species 0.000 title claims abstract description 61
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 51
- 238000000034 method Methods 0.000 title claims abstract description 23
- 238000004519 manufacturing process Methods 0.000 title abstract description 5
- 229920001661 Chitosan Polymers 0.000 claims abstract description 22
- 235000015067 sauces Nutrition 0.000 claims abstract description 18
- 241000251468 Actinopterygii Species 0.000 claims abstract description 13
- 239000011575 calcium Substances 0.000 claims description 19
- 229910052791 calcium Inorganic materials 0.000 claims description 18
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 17
- 238000002156 mixing Methods 0.000 claims description 14
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 5
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 4
- 235000013555 soy sauce Nutrition 0.000 claims description 4
- 238000004108 freeze drying Methods 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 230000032683 aging Effects 0.000 claims description 2
- 238000003809 water extraction Methods 0.000 claims description 2
- 244000291564 Allium cepa Species 0.000 claims 1
- 244000088415 Raphanus sativus Species 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 235000012041 food component Nutrition 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 20
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- 235000019640 taste Nutrition 0.000 description 9
- 238000002360 preparation method Methods 0.000 description 8
- 241000238097 Callinectes sapidus Species 0.000 description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 239000004278 EU approved seasoning Substances 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- 241000234282 Allium Species 0.000 description 4
- 241000220259 Raphanus Species 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 238000001914 filtration Methods 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
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- 241000238424 Crustacea Species 0.000 description 3
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- 241001529572 Chaceon affinis Species 0.000 description 2
- 229920002101 Chitin Polymers 0.000 description 2
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000011161 development Methods 0.000 description 2
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- 235000019583 umami taste Nutrition 0.000 description 2
- 235000019607 umami taste sensations Nutrition 0.000 description 2
- VZSRBBMJRBPUNF-UHFFFAOYSA-N 2-(2,3-dihydro-1H-inden-2-ylamino)-N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]pyrimidine-5-carboxamide Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C(=O)NCCC(N1CC2=C(CC1)NN=N2)=O VZSRBBMJRBPUNF-UHFFFAOYSA-N 0.000 description 1
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- 241000733943 Hapalogaster mertensii Species 0.000 description 1
- 241000237852 Mollusca Species 0.000 description 1
- AFCARXCZXQIEQB-UHFFFAOYSA-N N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CCNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 AFCARXCZXQIEQB-UHFFFAOYSA-N 0.000 description 1
- OVRNDRQMDRJTHS-UHFFFAOYSA-N N-acelyl-D-glucosamine Natural products CC(=O)NC1C(O)OC(CO)C(O)C1O OVRNDRQMDRJTHS-UHFFFAOYSA-N 0.000 description 1
- OVRNDRQMDRJTHS-FMDGEEDCSA-N N-acetyl-beta-D-glucosamine Chemical compound CC(=O)N[C@H]1[C@H](O)O[C@H](CO)[C@@H](O)[C@@H]1O OVRNDRQMDRJTHS-FMDGEEDCSA-N 0.000 description 1
- MBLBDJOUHNCFQT-LXGUWJNJSA-N N-acetylglucosamine Natural products CC(=O)N[C@@H](C=O)[C@@H](O)[C@H](O)[C@H](O)CO MBLBDJOUHNCFQT-LXGUWJNJSA-N 0.000 description 1
- GRYLNZFGIOXLOG-UHFFFAOYSA-N Nitric acid Chemical compound O[N+]([O-])=O GRYLNZFGIOXLOG-UHFFFAOYSA-N 0.000 description 1
- 241000517404 Opilio Species 0.000 description 1
- 235000019513 anchovy Nutrition 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- MSWZFWKMSRAUBD-UHFFFAOYSA-N beta-D-galactosamine Natural products NC1C(O)OC(CO)C(O)C1O MSWZFWKMSRAUBD-UHFFFAOYSA-N 0.000 description 1
- MSWZFWKMSRAUBD-QZABAPFNSA-N beta-D-glucosamine Chemical compound N[C@H]1[C@H](O)O[C@H](CO)[C@@H](O)[C@@H]1O MSWZFWKMSRAUBD-QZABAPFNSA-N 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
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- 230000000850 deacetylating effect Effects 0.000 description 1
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- 230000002708 enhancing effect Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 230000029142 excretion Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 230000003370 grooming effect Effects 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
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- 238000012986 modification Methods 0.000 description 1
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- 229950006780 n-acetylglucosamine Drugs 0.000 description 1
- 229910017604 nitric acid Inorganic materials 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
-
- 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
- A23L17/40—Shell-fish
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/51—Polysaccharide
- A23V2250/511—Chitin, chitosan
-
- 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
- A23V2300/31—Mechanical treatment
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
Description
본 발명은 대게 액젓, 대게 육수, 및 키토산 분말을 포함하는 분말 제형의 대게 양념 제조방법 및 상기 방법에 따라 제조된 대게 양념 분말에 관한 것이다.The present invention relates to a method for preparing snow crab seasoning in a powder formulation comprising fish sauce, snow crab broth, and chitosan powder, and snow crab seasoning powder prepared according to the method.
최근 가공식품의 안전성 및 영양적 측면의 충족뿐만 아니라 특히 위해성 여부에 대한 소비자들의 인식이 높아져 자연의 맛을 살린 천연 조미료의 개발에도 관심이 집중되고 있다. 또한, 소비자들의 기호가 다양해져 단순한 형태의 조미료가 아닌 맛의 다양화와 기능성을 부여하는 천연 조미료를 이용하려는 사람들이 증가하고 있다 (Korean J. Food & Nutr. 24(1), 132-137, 2011). 수산물을 이용한 천연 조미료는 주로 연체 동물과 새우, 멸치 등의 소재로 한정되며, 시판되고 있는 제품들은 대부분 원료를 단순히 자숙 및 건조하여 제품화되고 있다.Recently, consumers' awareness of not only the safety and nutritional aspects of processed foods, but also the risks, has increased, and attention has been focused on the development of natural seasonings that make use of natural flavors. In addition, as consumers' tastes diversify, more and more people are trying to use natural seasonings that provide diversification of taste and functionality rather than simple seasonings (Korean J. Food & Nutr. 24(1), 132-137, 2011 ). Natural seasonings using aquatic products are mainly limited to materials such as molluscs, shrimps, and anchovies, and most commercially available products are commercialized by simply self-refining and drying raw materials.
한편, 대게(Chionoecetes opilio, opilio crab 또는 opies)는 물맞이게과에 속하는 게로, 경상북도 영덕군과 울진군에서 많이 발견되어 흔히 영덕게, 울진게로 알려져 있다. 갑각은 너비 13~15cm, 둥근 삼각형 모양으로 한국에서 잡히는 게 중 가장 크다. 다리가 길고 몸이 커서 맛이 좋으므로 중요한 수산 자원이다. 한류성 게로 주로 3℃ 이하의 차가운 물에 서식하며, 잡식성으로 작은 게나 새우 등 갑각류와 소형 어류, 두족류, 갯지렁이 등을 잡아먹는다. 한국·일본·캄차카 반도·알래스카·그린란드 등지에 분포한다.On the other hand, snow crab ( Chionoecetes opilio, opilio crab or opies) is a crab belonging to the water crab family, and is often found in Yeongdeok-gun and Uljin-gun, Gyeongsangbuk-do, and is commonly known as Yeongdeok crab or Uljin crab. The carapace is 13 to 15 cm wide and round and triangular in shape, the largest among the crabs caught in Korea. It has long legs and a large body, so it tastes good, so it is an important fishery resource. It is a cold current crab and lives mainly in cold water below 3℃. It is distributed in Korea, Japan, Kamchatka Peninsula, Alaska, and Greenland.
생 대게는 100g 당 85 kcal의 열량 및 단백질 17.4g (32%) 함량으로 고단백 저칼로리의 식품임을 알 수 있다. 또한 대게에 풍부하게 포함된 키토산은 콜레스테롤 저하 효과, 항균, 항바이러스 활성, 중금속 배출 활성 등에 대해서는 보고된 바 있다 (Journal of Pharmacy and Pharmacology 2001, 53: 1047-1067). 즉, 여러 효능을 가진 키토산을 풍부하게 함유하고 있는 대게는 영양학적으로 우수한 것이 널리 알려져 있으나, 대게를 손질하고 섭취하는 과정이 간단하지 않으며, 보관 및 유통이 어렵다는 한계가 있었다. It can be seen that raw snow crab is a high-protein, low-calorie food with 85 kcal per 100 g and 17.4 g (32%) protein content. In addition, chitosan, which is abundantly contained in crabs, has been reported for cholesterol lowering effects, antibacterial and antiviral activities, and heavy metal excretion activities (Journal of Pharmacy and Pharmacology 2001, 53: 1047-1067). That is, snow crabs rich in chitosan with various effects are widely known to be nutritionally excellent, but there are limitations in that the process of grooming and ingesting snow crabs is not simple, and storage and distribution are difficult.
이러한 배경 하에, 본 발명자들은 식품학적으로 가치가 높은 대게를 누구나 쉽고 간편하게 섭취할 수 있는 천연 조미료를 제공하기 위해 예의 노력한 결과, 대게의 풍미 및 영양성은 그대로 포함하면서 유통 및 보관이 용이한 다용도 대게 양념 분말을 개발함으로써 본 발명을 완성하였다.Under this background, the present inventors have made diligent efforts to provide a natural seasoning that anyone can easily and conveniently consume snow crab, which has high food value. The present invention was completed by developing a powder.
본 발명의 하나의 목적은 (a) 대게 액젓을 제조하는 단계; (b) 대게 육수를 제조하는 단계; (c) 대게 액젓 및 대게 육수를 20-40:60-80의 중량비로 혼합하여 동결건조하고, 10 내지 40 mesh로 분쇄하여 대게 분말을 수득하는 단계; 및 (d) 상기 대게 분말 및 키토산 분말을 혼합하는 단계;를 포함하는, 분말 제형의 대게 양념 제조방법을 제공하는 것이다.One object of the present invention is to (a) usually prepare a fish sauce; (b) preparing broth, usually; (c) mixing crab sauce and crab broth at a weight ratio of 20-40:60-80, freeze-drying, and pulverizing with 10 to 40 mesh to obtain crab powder; And (d) mixing the powder and chitosan powder; to provide a method for preparing a seasoning powder formulation containing.
본 발명의 다른 목적은 상기 방법에 따라 제조된 대게 양념 분말을 제공하는 것이다.Another object of the present invention is to provide a crab seasoning powder prepared according to the above method.
이를 구체적으로 설명하면 다음과 같다. 한편, 본 발명에서 개시된 각각의 설명 및 실시형태는 각각의 다른 설명 및 실시 형태에도 적용될 수 있다. 즉, 본 발명에서 개시된 다양한 요소들의 모든 조합이 본 발명의 범주에 속한다. 또한, 하기 기술된 구체적인 서술에 의하여 본 발명의 범주가 제한된다고 볼 수 없다.A detailed description of this is as follows. Meanwhile, each description and embodiment disclosed in the present invention may also be applied to each other description and embodiment. That is, all combinations of the various elements disclosed herein fall within the scope of the present invention. In addition, it cannot be seen that the scope of the present invention is limited by the specific descriptions described below.
상기 목적을 달성하기 위한 본 발명의 하나의 양태는, (a) 대게 액젓을 제조하는 단계; (b) 대게 육수를 제조하는 단계; (c) 대게 액젓 및 대게 육수를 20-40:60-80의 중량비로 혼합하여 동결건조하고, 10 내지 40 mesh로 분쇄하여 대게 분말을 수득하는 단계; 및 (d) 상기 대게 분말 및 키토산 분말을 혼합하는 단계;를 포함하는, 분말 제형의 대게 양념 제조방법을 제공한다. One aspect of the present invention for achieving the above object is, (a) usually preparing a fish sauce; (b) preparing broth, usually; (c) mixing crab sauce and crab broth at a weight ratio of 20-40:60-80, freeze-drying, and pulverizing with 10 to 40 mesh to obtain crab powder; And (d) mixing the powder and chitosan powder; it provides a method for preparing a seasoning for a powder formulation, including.
본 발명의 대게(Chionoecetes opilio)는 십각목 물맞이게과의 갑각류로, 영하에 가까운 낮은 수온을 선호하며 수심이 다양한 대륙붕과 대륙 사면의 모래 혹은 진흙 바닥에 서식한다. 한국에서 잡히는 여러 게의 종류 중, 가장 맛이 좋다고 알려져 있으며, 대게살 뿐만 아니라, 대게 내장 또한 식용한다. 대게의 껍질에는 키틴, 키토산 등이 풍부하며, 대게의 속살에는 단백질, 칼슘, 핵산 성분 등이 풍부한 것으로 알려져 있는 바, 대게를 활용한 식품 개발 연구가 활발히 진행되고 있다. 본 발명의 대게는 왕게, 털게, 킹크랩, 홍게, 참게, 또는 꽃게와 상이한 종의 갑각류로, 그 용어를 혼용하여 사용할 수 없다. 본 발명의 구체적인 일 구현예에서는, 꽃게를 이용하여 제조한 비교예 1의 꽃게 양념 분말과 그 칼슘 함량 및 기호도를 비교한 결과 (실험예 1 및 2), 대게를 주재료로 하는 본 발명의 양념 분말이 칼슘 함량이 풍부하며, 감칠맛이 우수하여 맛과 향에 대한 기호도가 높은 것을 확인하였다.Snow crab ( Chionoecetes opilio ) of the present invention is a crustacean of the decapod family, which prefers low water temperatures close to freezing and lives on sandy or mud bottoms of continental shelves and continental slopes with various water depths. Among the various types of crab caught in Korea, it is known to have the best taste, and not only snow crab flesh, but also snow crab intestines are eaten. The shell of snow crab is rich in chitin and chitosan, and the flesh of snow crab is known to be rich in protein, calcium, nucleic acid, etc., and research on food development using snow crab is being actively conducted. The snow crab of the present invention is a crustacean of a different species from king crab, hairy crab, king crab, red crab, red crab, or blue crab, and the terms cannot be used interchangeably. In a specific embodiment of the present invention, as a result of comparing the calcium content and preference of the blue crab seasoning powder of Comparative Example 1 prepared using blue crab (Experimental Examples 1 and 2), the seasoning powder of the present invention using snow crab as the main ingredient It was confirmed that this calcium content was rich and the umami taste was excellent, so the preference for taste and aroma was high.
본 발명의 대게는 살아서 움직이는 상태, 죽은 상태, 또는 냉동 상태의 대게를 모두 포함하며, 직접 채집하거나 시중에 유통되는 대게를 구입하여 사용하는 등 그 입수 방법은 제한되지 않는다. 본 발명의 대게는 식용이 가능한 대게의 속살, 껍질, 내장, 또는 부산물을 의미할 수 있다. The snow crab of the present invention includes all living, dead, or frozen snow crabs, and the method of obtaining them is not limited, such as directly collecting or purchasing and using commercially available snow crabs. Snow crab of the present invention may mean flesh, skin, intestines, or by-products of edible snow crab.
본 발명의 (a) 대게 액젓은 대게 100 중량부, 소금 40 내지 60 중량부, 및 간장 40 내지 60 중량부를 혼합하고 12 내지 25℃에서 3 내지 12개월 간 숙성하여 제조되는 것이며, 구체적으로 대게 100 중량부, 소금 50 중량부, 및 간장 50 중량부를 혼합하고, 12 내지 25℃에서 6개월 간 발효 숙성하였으며, 고형물을 여과를 통해 제거하여 제조된 것일 수 있다.(a) fish sauce of the present invention is usually prepared by mixing 100 parts by weight of crab, 40 to 60 parts by weight of salt, and 40 to 60 parts by weight of soy sauce and aging at 12 to 25 ° C. for 3 to 12 months. It may be prepared by mixing parts by weight, 50 parts by weight of salt, and 50 parts by weight of soy sauce, fermented and aged at 12 to 25 ° C. for 6 months, and removing solids through filtration.
본 발명의 (b) 대게 육수는 대게 껍데기, 무, 및 양파를 100℃ 내지 120℃의 온도에서 2 내지 4시간 동안 열수 추출하여 제조되는 것이며, 구체적으로, 대게 껍데기 100 중량부, 무 50 중량부, 양파 30 중량부를 물에 넣고 100℃ 내지 120℃의 조건에서 3시간 동안 가열한 후, 여과를 통해 고형물을 제거하여 제조된 것일 수 있다. 본 발명에서는 가공 및 이용율이 낮은 대게 껍데기를 대게 육수의 제조에 활용할 수 있는 방안을 제시하였다.(b) The broth of the present invention is usually prepared by hot water extraction of crab shells, radishes, and onions at a temperature of 100 ° C to 120 ° C for 2 to 4 hours, specifically, 100 parts by weight of crab shells, 50 parts by weight of radish , It may be prepared by putting 30 parts by weight of onion in water, heating for 3 hours at 100 ° C to 120 ° C, and then removing solids through filtration. In the present invention, a plan to utilize snow crab shells with low processing and utilization rates for the production of snow crab broth was proposed.
본 발명에서는 상기 대게 액젓 및 대게 육수를 혼합하여 동결건조하고, 10 내지 40 mesh로 분쇄하여 대게 분말을 수득한다. 구체적으로, 대게 액젓 및 대게 육수를 혼합 후, 첫째 구간은 -40℃에서 1시간, 둘째 구간은 -40~-20℃에서 10시간, 및 셋째 구간은 -20~0℃에서 10시간으로 설정하여 대게 액젓 및 대게 육수의 혼합물을 동결건조하여 대게 분말을 제조하였다. 분말화 과정을 더 거침으로써 다른 재료들과의 균일한 혼합이 가능하다.In the present invention, the crab fish sauce and snow crab broth are mixed, freeze-dried, and pulverized with 10 to 40 mesh to obtain crab powder. Specifically, after mixing the fish sauce and snow crab broth, the first section was set at -40 ° C for 1 hour, the second section at -40 to -20 ° C for 10 hours, and the third section at -20 to 0 ° C for 10 hours A mixture of crab fish sauce and crab broth was lyophilized to prepare crab powder. Uniform mixing with other materials is possible by further going through the powdering process.
대게 분말의 제조에 있어서, 대게 액젓 및 대게 육수는 20-40:60-80의 중량비로 혼합하는 것이 바람직하며, 구체적으로 30:70의 중량비로 혼합할 수 있다. 상기 범위를 초과하여 대게 액젓을 포함할 경우 대게의 풍미가 떨어질 수 있으며, 상기 범위 미만으로 대게 액젓을 포함할 경우 양념으로 활용되기 부적절한 낮은 염도를 나타낼 수 있다.In the production of crab powder, it is preferable to mix crab sauce and crab broth in a weight ratio of 20-40: 60-80, and can be specifically mixed in a weight ratio of 30:70. If the fish sauce is included in excess of the above range, the flavor of the crab may deteriorate, and if the fish sauce is included below the above range, it may exhibit low salinity inappropriate for use as a seasoning.
본 발명의 대게 양념 제조방법은 (d) 상기 대게 분말 및 키토산 분말을 혼합하는 단계를 포함하며, 대게 분말 40 내지 60 중량부 및 키토산 분말 5 내지 20 중량부를 혼합하는 것일 수 있다. 구체적으로, 대게 분말 50 중량부 및 키토산 분말 10 중량부를 혼합하는 것일 수 있다. The snow crab seasoning manufacturing method of the present invention includes the step of (d) mixing the snow crab powder and chitosan powder, and may be mixing 40 to 60 parts by weight of snow crab powder and 5 to 20 parts by weight of chitosan powder. Specifically, it may be usually to mix 50 parts by weight of powder and 10 parts by weight of chitosan powder.
본 발명의 키토산은 D-글루코사민과 N-아세틸글루코사민으로 이루어진 선형 다당류로서, 갑각류에 함유되어 있는 키틴을 인체에 흡수되기 쉽도록 탈아세틸화하여 가공한 물질이다. 키토산은 항균, 혈당조절, 탈콜레스테롤 효능 및 항암 효능 등이 알려져 있다. 본 발명의 키토산은 그 형태가 제한되지 않으나, 분말 형태로 사용될 수 있다. 본 발명의 키토산은 시중에 유통되는 제품을 이용하거나, 화학적 추출, 효소적 추출, 미생물 발효 등의 방법으로 수득할 수 있으나, 이에 제한되지 않는다.Chitosan of the present invention is a linear polysaccharide composed of D-glucosamine and N-acetylglucosamine, and is a material processed by deacetylating chitin contained in crustaceans to be easily absorbed by the human body. Chitosan is known for its antibacterial, blood sugar control, cholesterol-lowering effects, and anti-cancer effects. Chitosan of the present invention is not limited in its form, but may be used in powder form. The chitosan of the present invention may be obtained using a commercially available product, chemical extraction, enzymatic extraction, or microbial fermentation, but is not limited thereto.
본 발명의 구체적인 일 구현예에서, 키토산 분말을 포함하지 않는 비교예 2 양념 분말과 그 칼슘 함량을 비교한 결과 (실험예 1), 키토산 분말을 추가로 포함하는 본 발명의 양념 분말이 칼슘 함량이 풍부하여 간편하게 칼슘을 섭취할 수 있음을 확인하였다.In a specific embodiment of the present invention, as a result of comparing the calcium content of the seasoning powder of Comparative Example 2 without chitosan powder (Experimental Example 1), the seasoning powder of the present invention further containing chitosan powder has a calcium content It was confirmed that it was abundant and could easily consume calcium.
본 발명의 다른 하나의 양태는 상기 방법에 따라 제조된 대게 양념 분말을 제공한다.Another aspect of the present invention provides a crab seasoning powder prepared according to the above method.
본 발명의 대게 양념 분말은 칼슘 함량이 증가된 것을 특징으로 한다. 구체적으로, 상기 대게 양념 분말의 칼슘 함량은 20 내지 30mg/100g일 수 있으며, 본 발명의 대게 양념 분말은 요리의 재료로 활용하여 맛과 향을 높이면서도 간편하게 칼슘을 섭취할 수 있다.The snow crab seasoning powder of the present invention is characterized by an increased calcium content. Specifically, the calcium content of the snow crab seasoning powder may be 20 to 30 mg / 100 g, and the snow crab seasoning powder of the present invention can be used as a cooking ingredient to easily consume calcium while enhancing taste and aroma.
본 발명의 대게 양념 분말은 천연 조미료에 일반적으로 포함되는 향신료, 보존제, 분산제 등을 추가로 포함할 수 있다.The snow crab seasoning powder of the present invention may further include spices, preservatives, dispersants, and the like generally included in natural seasonings.
본 발명의 방법으로 제조된 대게 양념은 대게의 우수한 영양 성분을 그대로 포함하며, 분말 형태로써 유통 및 보관이 용이하여 누구나 쉽고 간편하게 대게의 뛰어난 풍미를 구현할 수 있다.The snow crab seasoning prepared by the method of the present invention contains excellent nutritional components of snow crab as it is, and is easy to distribute and store in powder form, so anyone can easily and conveniently realize the excellent flavor of snow crab.
이하 본 발명을 실시예를 통하여 보다 상세하게 설명한다. 그러나 이들 실시예는 본 발명을 예시적으로 설명하기 위한 것으로 본 발명의 범위가 이들 실시예에 국한되는 것은 아니다.Hereinafter, the present invention will be described in more detail through examples. However, these examples are intended to illustrate the present invention by way of example, and the scope of the present invention is not limited to these examples.
제조예 1. 대게 양념 분말의 제조Preparation Example 1. Preparation of seasoning powder for crab
제조예 1-1. 실시예 1 양념 분말의 제조Preparation Example 1-1. Example 1 Preparation of seasoning powder
익히지 않은 생 대게(Chionoecetes opilio)를 세척 후 손질하고, 적당한 크기로 절단하여 준비하였다. 대게 100 중량부, 소금 50 중량부, 및 간장 50 중량부를 혼합하고, 12 내지 25℃에서 6개월 간 발효 숙성하였으며, 고형물을 여과를 통해 제거하여 본 발명의 대게 액젓을 제조하였다. Uncooked raw snow crab ( Chionoecetes opilio ) was prepared by washing, trimming, and cutting into appropriate sizes. 100 parts by weight of crab, 50 parts by weight of salt, and 50 parts by weight of soy sauce were mixed, fermented and aged at 12 to 25 ° C. for 6 months, and solids were removed through filtration to prepare the snow crab fish sauce of the present invention.
다음으로, 대게의 살 및 내장을 제거한 대게 껍데기, 세척한 무 및 양파를 준비하고, 대게 껍데기 100 중량부, 무 50 중량부, 양파 30 중량부를 물에 넣고 100℃ 내지 120℃의 조건에서 3시간 동안 가열하였다. 가열 이후 고형물은 여과를 통해 제거하여 본 발명의 대게 육수를 제조하였다.Next, prepare the snow crab shell, washed radish and onion with the flesh and intestines removed, and put 100 parts by weight of snow crab shell, 50 parts by weight of radish, and 30 parts by weight of onion into water and 3 hours at 100 ° C to 120 ° C heated while After heating, the solids were removed through filtration to prepare the broth of the present invention.
상기 방법으로 제조된 대게 액젓 및 대게 육수를 30:70의 중량비로 혼합하였다. 혼합물을 동결건조기를 사용하여 -40℃, vacuum 100-200 millitorr 조건 하에서 다음과 같은 세 구간의 프로그램을 설정하여 동결건조하였다. 첫째 구간은 -40℃에서 1시간, 둘째 구간은 -40~-20℃에서 10시간, 셋째 구간은 -20~0℃에서 10시간 설정하여 혼합물을 동결건조한 후, 10 내지 40 mesh로 분쇄하여 대게 분말을 수득하였다. 마지막으로, 대게 분말 50 중량부, 및 키토산 분말 10 중량부를 혼합하여 실시예 1 대게 양념 분말을 완성하였다.The crab fish sauce and crab broth prepared by the above method were mixed in a weight ratio of 30:70. The mixture was lyophilized using a lyophilizer under -40 ° C. and vacuum 100-200 millitorr conditions by setting the following three-section program. The first section is -40 ℃ for 1 hour, the second section is -40 ~ -20 ℃ for 10 hours, and the third section is -20 ~ 0 ℃ for 10 hours. A powder was obtained. Finally, 50 parts by weight of crab powder and 10 parts by weight of chitosan powder were mixed to complete the snow crab seasoning powder of Example 1.
제조예 1-2. 비교예 양념 분말의 제조Preparation Example 1-2. Preparation of Comparative Example Seasoning Powder
실시예 1의 대게 양념 분말의 제조와 다른 과정은 동일하게 진행하되, 대게 대신에 꽃게를 이용하여 제조한 비교예 1의 양념 분말; 및 실시예 1의 대게 양념 분말의 제조와 다른 과정은 동일하게 진행하되 키토산 분말을 미포함하는 비교예 2의 양념 분말을 제조하였다. 또한, 시중에 판매되는 대게 55% 및 홍게 45%를 포함하는 분말 식품인 대게 가루를 비교예 3의 양념 분말로 하였다.The preparation of the crab seasoning powder of Example 1 and the other processes are the same, but the seasoning powder of Comparative Example 1 prepared using blue crab instead of crab; And the preparation of the seasoning powder of Example 1 and other processes were the same, but the seasoning powder of Comparative Example 2 was prepared without chitosan powder. In addition, snow crab powder, which is a commercially available powdered food containing 55% snow crab and 45% snow crab, was used as the seasoning powder of Comparative Example 3.
실험예 1. 칼슘 함량 측정Experimental Example 1. Calcium content measurement
본 발명 실시예 및 비교예 양념 분말의 칼슘 함량을 비교하였다. 구체적으로, 각 양념 분말 15g에 70% 질산 40ml 및 30% 과산화수소 10ml를 첨가한 후 플레이트 히터에서 혼합하였다. 그 후, 유도결합플라즈마 원자방출분광기 (ICP-OES)로 칼슘 함량을 측정하였다.The calcium content of the seasoning powders of Examples of the present invention and Comparative Examples was compared. Specifically, 40 ml of 70% nitric acid and 10 ml of 30% hydrogen peroxide were added to 15 g of each seasoning powder, and then mixed in a plate heater. Then, the calcium content was measured by inductively coupled plasma atomic emission spectroscopy (ICP-OES).
그 결과 상기 표 1에 나타난 바와 같이, 키토산 분말을 포함하지 않는 비교예 2 양념 분말 및 시판되는 대게 분말인 비교예 3에 비하여 본 발명의 방법으로 제조된 실시예 1 양념 분말의 칼슘 함량이 더 높은 것을 확인하였다. 또한, 실시예 1 양념 분말의 경우 칼슘 함량이 23.5mg/100g인 것에 비하여, 대게 대신 꽃게로 제조된 비교예 1 양념 분말은 12.1mg/100g으로, 칼슘 함량이 현저히 차이나는 것을 확인하였다. 이는, 꽃게에 비하여 칼슘 성분이 풍부한 대게의 포함 여부에 따른 결과임을 유추할 수 있다. As a result, as shown in Table 1, the calcium content of the seasoning powder of Example 1 prepared by the method of the present invention was higher than that of Comparative Example 2 seasoning powder without chitosan powder and Comparative Example 3, which was a commercial snow crab powder. confirmed that In addition, in the case of the seasoning powder of Example 1, the calcium content was 23.5 mg / 100 g, whereas the seasoning powder of Comparative Example 1 made of blue crab instead of crab was 12.1 mg / 100 g, confirming that the calcium content was significantly different. It can be inferred that this is the result of whether snow crabs, which are richer in calcium than blue crabs, are included.
실험예 2. 관능 평가Experimental Example 2. Sensory evaluation
본 발명의 방법으로 제조된 양념 분말의 선호도를 평가하기 위하여 실시예 및 비교예의 양념 분말을 대상으로 비교 관능평가를 실시하였다. 구체적으로, 각 양념 분말에 따뜻한 물을 가해 균일하게 혼합한 후 관능검사 시료로 사용하였으며, 성인남녀 24명을 선정하여 색감, 냄새, 맛, 및 전체적인 기호도에 대하여 평가하였다. 평점은 5점 평점법을 사용하였으며, 선호도가 높을수록 높은 점수를 주도록 하였다. In order to evaluate the preference of the seasoning powder prepared by the method of the present invention, comparative sensory evaluation was performed on the seasoning powders of Examples and Comparative Examples. Specifically, after adding warm water to each seasoning powder and mixing it uniformly, it was used as a sensory test sample, and 24 adult men and women were selected and evaluated for color, smell, taste, and overall preference. A 5-point rating method was used for rating, and the higher the preference, the higher the score.
그 결과 상기 표 2에 나타난 바와 같이, 본 발명의 방법으로 제조된 실시예 1 양념 분말 및 키토산 분말을 포함하지 않는 비교예 2 양념 분말의 관능감에 대한 평가가 시판 대게 분말에 비하여 높은 것을 확인하였다. 그에 반해, 대게 대신 꽃게로 제조된 비교예 1 양념 분말에 대한 전반적인 선호도가 낮았으며, 구체적으로 감칠맛이 적고 비린맛이 상대적으로 높은 것으로 평가되었다. 즉, 본 발명의 방법으로 제조된 대게 양념은 대게의 뛰어난 풍미 및 영양을 그대로 포함하며, 분말 형태로써 간편하게 섭취할 수 있다.As a result, as shown in Table 2, it was confirmed that the sensory evaluation of the seasoning powder of Example 1 prepared by the method of the present invention and the seasoning powder of Comparative Example 2 not containing chitosan powder was higher than that of commercially available snow crab powder. . On the other hand, the overall preference for the seasoning powder of Comparative Example 1 made of blue crab instead of crab was low, and specifically, it was evaluated as having a low umami taste and a relatively high fishy taste. That is, the snow crab seasoning prepared by the method of the present invention contains the excellent flavor and nutrition of snow crab as it is, and can be easily consumed in powder form.
이상의 설명으로부터, 본 발명이 속하는 기술분야의 당업자는 본 발명이 그 기술적 사상이나 필수적 특징을 변경하지 않고서 다른 구체적인 형태로 실시될 수 있다는 것을 이해할 수 있을 것이다. 이와 관련하여, 이상에서 기술한 실시예들은 모든 면에서 예시적인 것이며 한정적인 것이 아닌 것으로 이해해야만 한다. 본 발명의 범위는 상기 상세한 설명보다는 후술하는 특허 청구범위의 의미 및 범위 그리고 그 등가 개념으로부터 도출되는 모든 변경 또는 변형된 형태가 본 발명의 범위에 포함되는 것으로 해석되어야 한다.From the above description, those skilled in the art to which the present invention pertains will be able to understand that the present invention may be embodied in other specific forms without changing its technical spirit or essential features. In this regard, it should be understood that the embodiments described above are illustrative in all respects and not limiting. The scope of the present invention should be construed as including all changes or modifications derived from the meaning and scope of the claims to be described later and equivalent concepts rather than the detailed description above are included in the scope of the present invention.
Claims (6)
(b) 대게 육수를 제조하는 단계;
(c) 대게 액젓 및 대게 육수를 20-40:60-80의 중량비로 혼합하여 동결건조하고, 10 내지 40 mesh로 분쇄하여 대게 분말을 수득하는 단계; 및
(d) 상기 대게 분말 및 키토산 분말을 혼합하는 단계;를 포함하는, 분말 제형의 대게 양념 제조방법.
(a) usually preparing fish sauce;
(b) preparing broth, usually;
(c) mixing crab sauce and crab broth at a weight ratio of 20-40:60-80, freeze-drying, and pulverizing with 10 to 40 mesh to obtain crab powder; and
(d) mixing the snow crab powder and chitosan powder;
상기 (a) 대게 액젓은 대게 100 중량부, 소금 40 내지 60 중량부, 및 간장 40 내지 60 중량부를 혼합하고 12 내지 25℃에서 3 내지 12개월 간 숙성하여 제조되는 것인, 대게 양념 제조방법.
According to claim 1,
The (a) usually crab sauce is prepared by mixing 100 parts by weight of crab, 40 to 60 parts by weight of salt, and 40 to 60 parts by weight of soy sauce and aging at 12 to 25 ° C. for 3 to 12 months.
상기 (b) 대게 육수는 대게 껍데기, 무, 및 양파를 100℃ 내지 120℃의 온도에서 2 내지 4시간 동안 열수 추출하여 제조되는 것인, 대게 양념 제조방법.
According to claim 1,
The (b) crab broth is usually prepared by hot water extraction of crab shells, radishes, and onions at a temperature of 100 ° C to 120 ° C for 2 to 4 hours.
상기 (d) 단계는 대게 분말 40 내지 60 중량부 및 키토산 분말 5 내지 20 중량부를 혼합하는 것인, 대게 양념 제조방법.
According to claim 1,
Wherein step (d) is to mix 40 to 60 parts by weight of powder and 5 to 20 parts by weight of chitosan powder.
Snow crab seasoning powder prepared according to the method of claim 1.
6. Snow crab seasoning powder according to claim 5, characterized in that the calcium content is increased.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH10155460A (en) * | 1996-11-27 | 1998-06-16 | Kita Nippon Shokuhin Kk | Salted crab and its production |
| JP2001046011A (en) * | 1999-08-09 | 2001-02-20 | Jung Moon Lee | Method for producing powdery kimuchi (korean pickle)- mixed spice |
| KR20120053677A (en) * | 2010-11-18 | 2012-05-29 | 주식회사 대복 | Functional kimchi containing blue crabs and squid, and its manufacturing method |
| KR20180104429A (en) * | 2017-03-13 | 2018-09-21 | 재단법인목포수산식품지원센터 | Natural seasoning for powder using fermented seafood and its preparation method |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH10155460A (en) * | 1996-11-27 | 1998-06-16 | Kita Nippon Shokuhin Kk | Salted crab and its production |
| JP2001046011A (en) * | 1999-08-09 | 2001-02-20 | Jung Moon Lee | Method for producing powdery kimuchi (korean pickle)- mixed spice |
| KR20120053677A (en) * | 2010-11-18 | 2012-05-29 | 주식회사 대복 | Functional kimchi containing blue crabs and squid, and its manufacturing method |
| KR20180104429A (en) * | 2017-03-13 | 2018-09-21 | 재단법인목포수산식품지원센터 | Natural seasoning for powder using fermented seafood and its preparation method |
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