Condiment composition using styela clava skin and metod for manufacturing thereof

Abstract

The present invention relates to a seasoning composition using mideodeok shells and a method for manufacturing the same. More specifically, the composition comprises mideodeok shell concentrate, seasoning broth, kelp concentrate, onion concentrate, garlic concentrate, and purified water. The composition is characterized by being manufactured by a method comprising a mideodeok shell extraction step for producing a mideodeok shell concentrate, a broth extraction step for producing a seasoning broth, an auxiliary ingredient preparation step for preparing other auxiliary ingredients, and a blending step for blending the mideodeok shell concentrate, seasoning broth, and auxiliary ingredients in proportion. The food additive composition using mideodeok shells according to the present invention has excellent umami flavor and nutritional content, is easy to use as it is manufactured in liquid form, and reduces the manpower and costs consumed in processing mideodeok shells by utilizing discarded mideodeok shells, and helps prevent environmental pollution caused by the decay of mideodeok shells.

Description

Technology Field

[0001] The present invention relates to a seasoning composition using mideodeok shells, and more specifically, to a food additive composition using mideodeok shells and a method for manufacturing the same, which has excellent umami flavor and nutritional content, is easy to use as it is manufactured in liquid form, reduces the manpower and costs consumed in processing mideodeok shells by utilizing discarded mideodeok shells, and helps prevent environmental pollution caused by the decay of mideodeok shells. Background Technology

[0002] Mideoduk ( Styela clava HERDMAN. The sea squirt is a marine organism belonging to the subphylum Chordata of the phylum Chordata and is known as a representative specialty product of the Masan region. Sea squirts are mainly prepared and consumed raw or added to food during cooking. Recently, as it has become known that sea squirts contain many beneficial components such as amino acids, taurine, and omega-3, their nutritional value is being re-evaluated, and in accordance with this trend, various cooking methods and uses are being developed. To utilize sea squirts in various ways, Korean Public Patent No. 10-2013-0054852 discloses a method for manufacturing a low-salt seasoning powder for sea squirts or sea squirts that has excellent taste and flavor even in a low-salt state by aging and seasoning the sea squirt meat and then processing it into a powder, and Korean Registered Patent No. 10-1919370 discloses a composition containing a subcritical water extract of sea squirts or wrinkled sea squirts as an active ingredient.

[0003] However, since traditional mideodeok is consumed by removing the shell and eating only the flesh, not only is the nutrition contained in the shell not utilized, but there was also a problem requiring significant labor and cost to dispose of the discarded shells. Prior art literature

[0004] Republic of Korea Published Patent No. 10-2013-0054852 Republic of Korea Registered Patent No. 10-1919370 The problem to be solved

[0005] The objective of the present invention is to provide a food additive composition using mideodeok shells that has excellent umami flavor and contains a large amount of nutrients, and a method for preparing the same, by using mideodeok shell extract.

[0006] Another objective of the present invention is to provide a food additive composition using sea squirt shells that is prepared in a liquid form and can be conveniently used during cooking, and a method for preparing the same.

[0007] Another objective of the present invention is to provide a food additive composition using sea squirt shells and a method for manufacturing the same, which utilizes discarded sea squirt shells as a food resource to prevent environmental pollution and reduce the manpower and costs consumed in processing sea squirt shells. means of solving the problem

[0008] To achieve the above objective, the seasoning composition using mideodeok shell according to the present invention is characterized by comprising mideodeok shell concentrate, seasoned broth, kelp concentrate, onion concentrate, garlic concentrate, and purified water.

[0009] To achieve the above objective, the method for manufacturing a seasoning using mideodeok shells according to the present invention is characterized by comprising a mideodeok shell extraction step for producing a mideodeok shell concentrate, a broth extraction step for producing a seasoning broth, an auxiliary material preparation step for preparing other auxiliary materials, and a mixing step for mixing the mideodeok shell concentrate, the seasoning broth, and the auxiliary materials in proportion.

[0010] Herein, the above-mentioned mideodeok shell extraction step is characterized by comprising a washing step for removing foreign substances from the mideodeok shell and washing, an extraction step for preparing an extract by adding an extraction solvent to the mideodeok shell, an extract filtration step for filtering the extract, a concentration step for preparing a concentrate by concentrating the filtered extract, and a sterilization step for sterilizing the concentrate by heating.

[0011] And the above broth extraction step is characterized by including a mixing step of measuring and adding soy sauce, smoked tuna, dried anchovies, kelp, and sugar to purified water, a heating step of heating the purified water to extract broth from the ingredients, and a broth filtration step of filtering the broth.

[0012] Furthermore, the above auxiliary ingredients are characterized as being kelp concentrate, onion concentrate, and garlic concentrate. Effects of the invention

[0013] The seasoning composition using mideodeok shell according to the present invention includes a mideodeok shell extract. Therefore, it contains a large amount of amino acids and other nutrients found in mideodeok shells, resulting in excellent umami flavor and nutritional value.

[0014] Furthermore, the seasoning composition using the shell of the mideodeok according to the present invention is prepared in a liquid form by mixing it with auxiliary ingredients. Therefore, it is easy to mix with food ingredients during cooking, making it convenient to use.

[0015] Furthermore, the method for preparing a seasoning composition using mideodeok shells according to the present invention utilizes discarded mideodeok shells. Therefore, the manpower and costs required for the disposal of mideodeok shells are reduced, and by utilizing waste resources, it helps prevent environmental pollution caused by the decay of mideodeok shells. Brief explanation of the drawing

[0016] FIG. 1 is a flowchart schematically illustrating a method for manufacturing a seasoning using sea squirt shells according to an embodiment of the present invention. FIG. 2 is a flowchart schematically showing the step of extracting sea squirt shells according to an embodiment of the present invention. FIG. 3 is a flowchart schematically showing the broth extraction step according to an embodiment of the present invention. Specific details for implementing the invention

[0017] Hereinafter, embodiments of the present invention are described in detail so that those skilled in the art to which the present invention pertains can easily implement it. The embodiments of the present invention are provided to more completely explain the present invention to those with average knowledge in the art. Accordingly, the embodiments of the present invention may be modified in various different forms, and the scope of the present invention is not limited to the embodiments described below.

[0019] A seasoning composition using mideodeok shells according to a preferred embodiment of the present invention comprises mideodeok shell concentrate, seasoned broth, kelp concentrate, onion concentrate, garlic concentrate, and purified water, etc.

[0020] Here, the seasoning composition using the above-mentioned mideodeok shell comprises 5% to 15% by weight of mideodeok shell concentrate, 55% to 65% by weight of seasoned broth, 3% to 7% by weight of kelp concentrate, 1% to 5% by weight of onion concentrate, 1% to 3% by weight of garlic concentrate, and purified water. It is most preferable to comprise 10% by weight of mideodeok shell concentrate, 60% by weight of seasoned broth, 5% by weight of kelp concentrate, 3% by weight of onion concentrate, 2% by weight of garlic concentrate, and 20% by weight of purified water. If the above-mentioned mideodeok shell concentrate is included in an amount less than 5% by weight, the active ingredients of the mideodeok shell extract are not sufficiently contained, resulting in a decrease in umami flavor and nutritional content. If the above-mentioned mideodeok shell concentrate is included in an amount greater than 15% by weight, a fishy odor characteristic of mideodeok shell may occur, and the salty taste may become excessively strong. If the above seasoning broth is included in an amount less than 55% by weight, the deep flavor may be reduced and the seasoning may be insufficient; if it is included in an amount more than 65%, the taste of the seasoning broth becomes strong, which may reduce the flavor of the mideodeok shell concentrate and make the salty taste excessively strong. If the above kelp concentrate is included in an amount less than 3% by weight, the umami taste may be reduced, and if the onion concentrate and garlic concentrate are included in an amount less than 1% by weight, the characteristic smell of the mideodeok shell concentrate may not be removed.

[0021] The above-mentioned sea squirt shell concentrate is a concentrate of an extract obtained from sea squirt shells, and is preferably prepared by a manufacturing method comprising the following steps, but is not limited thereto.

[0022] 1) Step of washing the mideodeok shells;

[0023] 2) A step of extracting by adding an extraction solvent to the sea squirt shells of Step 1);

[0024] 3) A step of filtering the extract from step 2);

[0025] 4) Step of concentrating the extract from Step 3);

[0026] 5) A step of sterilizing the concentrate from step 4) by heating it.

[0027] In the above method, a pretreatment process may be further included in which the sea squirt shells are blanched in boiling water after washing in step 1). Through the pretreatment process, foreign substances remaining after washing or salt contained in the sea squirt shells are removed.

[0028] In the above method, it is preferable to use water, alcohol, or a mixture thereof as the extraction solvent in step 2). Specifically, it is preferable that the extract be a water extract of the mideodeok shell. Shaking extraction, Soxhelt extraction, supercritical extraction, or reflux extraction may be used as the extraction method, but hot water extraction is most preferable. It is preferable to add the extraction solvent in an amount of 2 to 4 times the volume of the mideodeok shell, and it is more preferable to add it in an amount of 3 times. If the extraction solvent is added in an amount less than 2 times the volume of the mideodeok shell, the salinity of the extract becomes excessively high, and if it is added in an amount greater than 4 times the volume of the mideodeok shell, the content of the active ingredients contained in the mideodeok shell may decrease. It is preferable that the extraction temperature be 85°C to 95°C, and the extraction time be 6 to 12 hours. If the above extraction time is shorter than 6 hours, the active ingredients contained in the sea squirt shell may not be sufficiently extracted, and even if extracted for 12 hours or more, there is no significant difference in the content of the active ingredients.

[0029] In step 3), the extract is filtered using a filter of 80 mesh to 120 mesh. If the filter is smaller than 80 mesh, foreign substances may not be filtered out, and if it is larger than 120 mesh, the filtration time may be excessively long.

[0030] In Step 4), the extract is concentrated at 60°C to 80°C using a vacuum concentrator. If the concentration temperature is lower than 60°C, evaporation does not occur well, so concentration takes a long time, and if the temperature is higher than 80°C, the active ingredients contained in the extract may be destroyed. It is preferable that the concentrate be concentrated to 50 Brix to 80 Brix, and most preferable that it be concentrated to 70 Brix. If the concentration of the concentrate is lower than 50 Brix, the content of the active ingredients of the mideodeok shell in the final product is low, and if it is higher than 80 Brix, the salt content increases and a fishy odor characteristic of mideodeok shell may occur.

[0031] In step 5), the concentrate is heat-sterilized at 90°C to 95°C for 20 to 40 minutes. If the sterilization time is shorter than 20 minutes, sterilization may not be sufficient, and even if heated for 40 minutes or more, there is no significant difference in the sterilization effect.

[0033] The above seasoning broth is an ingredient that adds a deep flavor and seasones the above seasoning composition, and is preferably prepared by a manufacturing method including the following steps, but is not limited thereto.

[0034] 1) A step of measuring and adding the specified amount of ingredients to purified water;

[0035] 2) A step of extracting broth by heating the purified water from Step 1);

[0036] 3) Step of filtering the broth from Step 2).

[0037] The ingredients of step 1) above include soy sauce, smoked tuna, dried anchovies, kelp, sugar, etc. It is preferable to use brewed soy sauce or mixed soy sauce, and most preferable to use a mixture thereof. Specifically, it is preferable to prepare the seasoning broth by mixing 20% ​​to 25% by weight of brewed soy sauce, 10% to 20% by weight of mixed soy sauce, 1% to 5% by weight of smoked tuna, 2% to 3% by weight of dried anchovies, 0.3% to 0.5% by weight of kelp, 0.1% to 0.3% by weight of sugar, and purified water.

[0038] In step 2) above, it is preferable that the purified water be heated from the boiling point for 15 to 25 minutes. If the heating time is shorter than 15 minutes, the broth may not be sufficiently extracted, and even if heated for 25 minutes or more, there is no significant difference in the flavor of the broth.

[0039] In step 3) above, it is preferable that the broth be filtered through a mesh of 150 mesh to 250 mesh. If the mesh is smaller than 150 mesh, foreign substances may not be filtered, and if it is larger than 250 mesh, the filtration time may be excessively long.

[0040] The seasoning composition using the above-mentioned mideodeok shell further includes auxiliary ingredients such as kelp concentrate, onion concentrate, and garlic concentrate, in addition to the mideodeok shell concentrate and seasoning broth. The kelp concentrate, onion concentrate, and garlic concentrate may be prepared through the same process as the method for preparing the mideodeok shell concentrate, or commercially available products may be used. These auxiliary ingredients add flavor to the seasoning composition using the mideodeok shell and reduce the characteristic fishy odor of the mideodeok shell.

[0042] Hereinafter, a method for manufacturing a seasoning using sea squirt shells according to a preferred embodiment of the present invention will be described with reference to FIGS. 1 to 3.

[0044] FIG. 1 is a flowchart schematically illustrating a method for manufacturing a seasoning using sea squirt shells according to an embodiment of the present invention, FIG. 2 is a flowchart schematically illustrating a sea squirt shell extraction step according to an embodiment of the present invention, and FIG. 3 is a flowchart schematically illustrating a broth extraction step according to an embodiment of the present invention.

[0046] As illustrated in FIG. 1, a method for manufacturing a seasoning using sea squirt shells according to a preferred embodiment of the present invention is characterized by including a sea squirt shell extraction step (S100) for producing a sea squirt shell concentrate, a broth extraction step (S200) for producing a seasoning broth, a supplementary ingredient preparation step (S300) for preparing other supplementary ingredients, and a mixing step (S400) for mixing the sea squirt shell concentrate, seasoning broth, and supplementary ingredients in proportion.

[0048] The above mideodeok shell extraction step (S100) is a step for preparing a mideodeok shell concentrate, wherein an extraction solvent is added to the mideodeok shell to concentrate the extracted mideodeok shell extract.

[0049] As shown in FIG. 2, the above-mentioned mideodeok shell extraction step (S100) specifically comprises a washing step (S110) for removing foreign substances from the mideodeok shell and washing, an extraction step (S120) for preparing an extract by adding an extraction solvent to the mideodeok shell, an extract filtration step (S130) for filtering the extract, a concentration step (S140) for preparing a concentrate by concentrating the filtered extract, and a sterilization step (S150) for sterilizing the concentrate by heating it.

[0050] The washing step (S110) is a step for separating foreign substances from the mideodeok shells and washing them. In this step, foreign substances such as seashells and sand are removed, and salt can be removed by washing away seawater. After the washing step (S110), a pretreatment process may be further included in which the washed mideodeok shells are blanched in boiling water. Through this pretreatment process, any foreign substances remaining after washing or salt contained in the mideodeok shells are removed.

[0051] The extraction step (S120) described above is a step of extracting active ingredients contained in the mideodeok shell by adding an extraction solvent to the mideodeok shell. Here, it is preferable to use water, alcohol, or a mixture thereof as the extraction solvent. Specifically, it is preferable that the extract be a mideodeok shell water extract. As an extraction method, shaking extraction, Soxhelt extraction, supercritical extraction, or reflux extraction may be used, but it is most preferable to use hot water extraction. It is preferable to add the extraction solvent in an amount of 2 to 4 times the volume of the mideodeok shell for extraction, and it is even more preferable to add it in an amount of 3 times. If the extraction solvent is added in an amount less than 2 times the volume of the mideodeok shell, the salinity of the extract becomes excessively high, and if it is added in an amount greater than 4 times the volume of the mideodeok shell, the content of active ingredients contained in the mideodeok shell may decrease. It is preferable that the extraction temperature be 85°C to 95°C, and it is preferable that the extraction time be 6 to 12 hours. If the above extraction time is shorter than 6 hours, the active ingredients contained in the sea squirt shell may not be sufficiently extracted, and even if extracted for 12 hours or more, there is no significant difference in the content of the active ingredients.

[0052] The above filtration step (S130) is a step of filtering sea squirt shells and foreign substances from the sea squirt shell extract. In the above filtration step (S130), the extract is filtered using a filter with a mesh size of 80 to 120. If the filter is smaller than 80 mesh, foreign substances may not be filtered, and if it is larger than 120 mesh, the filtration time may take an excessively long time.

[0053] The concentration step (S140) is a step of concentrating the filtered sea squirt shell extract to a high concentration. In the concentration step (S140), the sea squirt shell extract is concentrated at 60°C to 80°C using a vacuum depressurizing concentrator. If the concentration temperature is lower than 60°C, evaporation does not occur well, so concentration takes a long time, and if the temperature is higher than 80°C, the active ingredients contained in the extract may be destroyed. It is preferable that the concentrate be concentrated to 50 Brix to 80 Brix, and most preferable that it be concentrated to 70 Brix. If the concentration of the concentrate is lower than 50 Brix, the content of the active ingredients of the sea squirt shell in the final product is low, and if it is higher than 80 Brix, the salt content increases and a fishy odor characteristic of sea squirt shell may occur.

[0054] The above sterilization step (S150) is a step of sterilizing microorganisms that may be present in the sea squirt concentrate by heating the sea squirt shell concentrate. In the above sterilization step (S150), the concentrate is heated and sterilized at 90°C to 95°C for 20 to 40 minutes. If the sterilization time is shorter than 20 minutes, sterilization may not be sufficiently achieved, and even if heated for 40 minutes or more, there is no significant difference in the sterilization effect.

[0055] The above broth extraction step (S200) is a step for preparing a seasoned broth that adds a deep flavor and seasones the seasoning composition using the above sea squirt shells, and extracts the broth by adding ingredients to purified water and heating.

[0056] As shown in FIG. 3, the broth extraction step (S200) specifically comprises a mixing step (S210) in which soy sauce, smoked tuna, dried anchovies, kelp, and sugar are measured and added to purified water, a heating step (S220) in which the purified water is heated to extract broth from the ingredients, and a broth filtration step (S230) in which the broth is filtered.

[0057] The above mixing step (S210) is a step of weighing and adding a quantity of broth ingredients to purified water, wherein the broth ingredients include soy sauce, smoked tuna, dried anchovies, kelp, sugar, etc. It is preferable to use brewed soy sauce or mixed soy sauce, and most preferable to use a mixture thereof. Specifically, it is preferable to prepare the seasoned broth by mixing 20% ​​to 25% by weight of brewed soy sauce, 10% to 20% by weight of mixed soy sauce, 1% to 5% by weight of smoked tuna, 2% to 3% by weight of dried anchovies, 0.3% to 0.5% by weight of kelp, 0.1% to 0.3% by weight of sugar, and purified water.

[0058] The heating step (S220) above is a step of extracting broth by heating purified water into which the broth ingredients have been added. Here, it is preferable that the purified water be heated for 15 to 25 minutes from the boiling point. If the heating time is shorter than 15 minutes, the broth may not be sufficiently extracted, and even if heated for 25 minutes or more, there is no significant difference in the flavor of the broth.

[0059] The above broth filtration step (S230) is a step of filtering the seasoned broth extracted in the above heating step (S220), and in the above filtration step (S230), broth ingredients and foreign substances are filtered out from the seasoned broth. Specifically, it is preferable that the seasoned broth be filtered through a mesh of 150 mesh to 250 mesh. If the mesh is smaller than 150 mesh, foreign substances may not be filtered out, and if it is larger than 250 mesh, the filtration time may take an excessively long time.

[0061] The above auxiliary material preparation step (S300) is a step of preparing other auxiliary materials that add flavor and umami to the sea squirt shell seasoning composition according to the present invention.

[0062] Here, the above auxiliary ingredients are characterized as being kelp concentrate, onion concentrate, and garlic concentrate.

[0063] The seasoning composition using the above-mentioned mideodeok shell further includes auxiliary ingredients such as kelp concentrate, onion concentrate, and garlic concentrate, in addition to the mideodeok shell concentrate and seasoning broth. The kelp concentrate, onion concentrate, and garlic concentrate may be prepared through the same process as the method for preparing the mideodeok shell concentrate, or commercially available products may be used. These auxiliary ingredients add flavor to the seasoning composition using the mideodeok shell and reduce the characteristic fishy odor of the mideodeok shell.

[0065] When the above-mentioned sea squirt shell concentrate, seasoned broth, and auxiliary ingredients are all prepared, the above-mentioned sea squirt shell concentrate, seasoned broth, and auxiliary ingredients are mixed in proportion in the mixing step (S400). The sea squirt shell seasoning composition according to a preferred embodiment of the present invention is preferably composed of 5% to 15% by weight of sea squirt shell concentrate, 55% to 65% by weight of seasoned broth, 3% to 7% by weight of kelp concentrate, 1% to 5% by weight of onion concentrate, 1% to 3% by weight of garlic concentrate, and purified water, and is most preferably composed of 10% by weight of sea squirt shell concentrate, 60% by weight of seasoned broth, 5% by weight of kelp concentrate, 3% by weight of onion concentrate, 2% by weight of garlic concentrate, and 20% by weight of purified water. If the mideodeok shell concentrate is included in an amount less than 5% by weight, the active ingredients of the mideodeok shell extract are not sufficiently contained, resulting in a decrease in umami and nutritional content. If the mideodeok shell concentrate is included in an amount greater than 15% by weight, a fishy odor characteristic of mideodeok shells may occur, and the salty taste may become excessively strong. If the seasoning broth is included in an amount less than 55% by weight, the depth of flavor may decrease and the seasoning may be insufficient; if it is included in an amount greater than 65%, the taste of the seasoning broth becomes strong, which may reduce the flavor of the mideodeok shell concentrate and result in an excessively strong salty taste. If the kelp concentrate is included in an amount less than 3% by weight, the umami taste decreases, and if the onion concentrate and garlic concentrate are included in an amount less than 1% by weight, they may fail to mask the characteristic odor of the mideodeok shell concentrate.

[0066] After the above mixing step (S400), a composition sterilization step in which the seasoning composition is heated at a temperature of 98°C or higher and a composition filtration step in which the composition is filtered through a 40 mesh screen may be further performed.

[0068] The food additive composition using mideodeok shells according to the present invention has excellent umami flavor and nutritional content, is easy to use as it is manufactured in liquid form, and reduces the manpower and costs consumed in processing mideodeok shells by utilizing discarded mideodeok shells, and helps prevent environmental pollution caused by the decay of mideodeok shells.

[0070] The present invention will be explained in detail below through manufacturing examples and experimental examples.

[0071] However, the following manufacturing examples and experimental examples are merely illustrative of the present invention, and the content of the present invention is not limited by the following manufacturing examples.

[0073] <Preparation Example 1> Preparation of Miderina Shell Concentrate

[0074] A mideodeok shell extract was prepared to produce a seasoning composition using mideodeok shells according to a preferred embodiment of the present invention.

[0075] Specifically, foreign substances such as clam shells, crabs, and sand were separated from the collected mideodeok shells, and they were thoroughly washed with fresh water. Then, the washed mideodeok shells were placed in boiling water and blanched briefly to remove salt and any foreign substances remaining after washing. 3 kg of hot water was added to 1 kg of the pretreated mideodeok shells and hot water extraction was performed at 95 ℃ for 8 hours, after which the extract was concentrated using a vacuum low-temperature concentrator to produce a mideodeok shell extract with 70 Brix.

[0077] <Preparation Example 2> Preparation of seasoned broth

[0078] A seasoning broth was prepared to produce a seasoning composition using sea squirt shells according to a preferred embodiment of the present invention.

[0079] Specifically, 230 g of brewed soy sauce, 15 g of mixed soy sauce, 30 g of smoked tuna, 27 g of dried anchovies, 4.5 g of kelp, and 2 g of sugar were added to 556.5 g of purified water, heated for 20 minutes from the point of boiling, and then filtered through a 200 mesh screen to prepare seasoned broth.

[0081] <Preparation Example 3> Preparation of a seasoning composition using mideodeok shells

[0082] A food additive composition using sea squirt shells according to a preferred embodiment of the present invention was prepared using the sea squirt shell concentrate and seasoned broth prepared in <Preparation Example 1> and <Preparation Example 2> above.

[0083] Specifically, 10 g of mideodeok shell extract, 60 g of seasoned broth, 5 g of kelp concentrate, 3 g of onion concentrate, and 2 g of garlic concentrate were mixed, heated to 98 ℃ for sterilization, and then filtered through a 40 mesh screen to prepare a seasoning composition using mideodeok shells.

Claims

Claim 1 delete Claim 2 The method comprises: a mideodeok shell extraction step for producing a mideodeok shell concentrate; a broth extraction step for producing a seasoned broth; an auxiliary ingredient preparation step for preparing auxiliary ingredients including kelp concentrate, onion concentrate, and garlic concentrate; and a blending step for blending the mideodeok shell concentrate, seasoned broth, and auxiliary ingredients in proportion. The mideodeok shell extraction step comprises: a washing step for removing foreign substances from the mideodeok shells and washing; an extraction step for producing an extract by adding an extraction solvent to the mideodeok shells; an extract filtration step for filtering the extract; a concentration step for producing a concentrate by concentrating the filtered extract; and a sterilization step for sterilizing the concentrate by heating. The broth extraction step comprises: a mixing step for weighing and adding soy sauce, smoked tuna, dried anchovies, kelp, and sugar to purified water; and a heating step for extracting broth from the ingredients by heating the purified water. A method for manufacturing a seasoning using mideodeok shells, comprising a broth filtration step for filtering the broth, and characterized by comprising 5-15% by weight of mideodeok shell concentrate, 55-65% by weight of seasoned broth, 3-7% by weight of kelp concentrate, 1-5% by weight of onion concentrate, 1-3% by weight of garlic concentrate, and a remainder of purified water. Claim 3 delete Claim 4 delete Claim 5 delete

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