KR102327588B1 - Method for manufacturing natural fermented seasoning - Google Patents

Abstract

It relates to a method for producing a naturally fermented seasoning, wherein the method for producing a natural fermented seasoning comprises a first step of preparing by washing and drying seaweed root or kelp root, mixing the prepared root and herbal material at 60 to 98° C. for 12 hours The second step of hot water extraction for to 48 hours, the third step of aging the extract at 3 to 10° C. for 4 to 7 days, the fourth step of putting dried radish into the aged water and primary fermentation, the first step After separating, steaming and drying the radish contained in the fermented product, and heat-treating the remaining fermented product except for the radish, the steam-dried radish is put into the heat-treated mixture and the re-fermentation process is performed 1 to 3 times. Step 5, a sixth step of steaming the re-fermented mixture at 90 to 110° C., and a seventh step of drying and powdering the radish contained in the steamed mixture.

Description

Manufacturing method of natural fermented seasonings {METHOD FOR MANUFACTURING NATURAL FERMENTED SEASONING}

The present invention relates to a method for producing a natural fermented seasoning, and more specifically, to an extract obtained by extracting seaweed root or kelp root together with herbal ingredients, put dried radish and fermented, and then separated from the fermented product and steamed. It relates to a method for producing a natural fermented seasoning, in which the dried and remaining fermented product is heat-treated, mixed with steamed-dried radish, re-fermented, and the re-fermented mixture is steamed at a high temperature, and then dried and powdered.

Seasoning is one of the food additives used for the purpose of adjusting the taste of food and enhancing the taste. It is largely divided into natural and artificial seasonings. Artificial seasoning is also called chemical seasoning because it is produced by chemical treatment, and monosodium L-glutamate (MSG), which enhances umami, is typically used a lot. However, most artificial seasonings, including sodium L-glutamate, do not show special taste by themselves, but when added to food, they improve the taste of food and do not affect the color or physical properties of the added food. Accordingly, as the content of artificial seasoning added to food increases, there is a tendency to seek only a stimulating taste rather than the inherent taste of food formed from the original ingredients, and as many nutritionally deficient foods are manufactured, negative effects on the health of food and drinkers are negative. awareness spread. Accordingly, the demand for natural fermented seasonings and natural foods or health foods including them is increasing.

Natural seasonings do not have a stronger taste than artificial seasonings, and unlike artificial seasonings, they affect physical properties such as color and viscosity of added foods. Accordingly, the natural seasoning is added within a range that can harmonize with the original nutritional components of the material so as to enhance the quality of the added food and preserve the flavor of the food, thereby resolving the adverse function of the artificial seasoning.

Specifically, as in Prior Art 1 (Republic of Korea Patent No. 10-0583841), materials such as shrimp, anchovies, shiitake mushrooms, and kelp having various taste components including umami are dried and mixed and pulverized as a natural seasoning in powder form. Alternatively, liquid natural seasonings in which extracts of each material are extracted are mainly marketed. In addition, interest in natural fermented seasonings that can improve taste and health functionality by using the ingredients contained in these natural fermented seasonings more diversified, and related technology development is continuously being made.

In Prior Art 2 (Korean Patent Registration No. 10-1802147), the present applicant developed a herbal fermented concentrated food additive and herbal tea prepared as powder by vaporizing radish yacon using herbal undiluted solution. Based on this, we develop a manufacturing method that can increase the taste and nutrient content of ingredients during manufacturing to further improve the taste of added food, and conduct research on natural fermented seasonings that are nutritionally excellent. have.

(Patent No. 0001) Republic of Korea Patent No. 10-0583841 (Patent No. 0002) Republic of Korea Patent No. 10-1802147

In order to solve the above problems, the present invention is to provide a method of manufacturing a natural fermented seasoning that can further enhance the flavor of the added food by manufacturing so as to contain as much as possible the taste and nutritional components of the material.

In addition, the present invention is to provide a method for producing a natural fermented seasoning that is nutritionally excellent and has improved health functionality.

In addition, the present invention is to provide a method for producing a natural fermented seasoning that can improve the flavor of food even in a small amount by manufacturing so that various taste and nutritional components are contained in one seasoning by using various materials.

In order to achieve the above object, the present invention provides a first step of preparing by washing and drying seaweed root or kelp root, a second step of mixing the prepared root and herbal material and hot water extraction at 60 to 98° C. for 12 to 48 hours , A third step of aging the extract at 3 to 10° C. for 4 to 7 days, a fourth step of putting dried radish into the aged material and primary fermentation, separating and steaming the radish contained in the primary fermented product After drying and heat-treating the remaining fermented product except for the radish, the fifth step of performing a re-fermentation process of putting the steamed-dried radish into the heat-treated mixture and fermenting it 1 to 3 times, the re-fermented mixture is heated to 90 To provide a method for producing a natural fermented seasoning, characterized in that it comprises a sixth step of steaming at to 110 ℃, a seventh step of drying and powdering the radish contained in the steamed mixture.

In one embodiment of the present invention, the herbal material is 18 to 22 parts by weight of Cudrania mulberry with respect to 60 parts by weight of the seaweed root or kelp root, Reishi mushroom, Angelica, Choseokjam, Shuo, Seon leaf, sedum, Jayak, Mint , herbs, green tea leaves, goji berries, omija, pine needles, health, brown rice cordyceps, eoseongcho, seaweed, mother-of-pearl, and thistle may be mixed in a ratio of 16 to 24 parts by weight of at least one herb by weight.

In one embodiment of the present invention, the fermentation in the fourth step and the fifth step may be performed for 4 to 7 days at a temperature of 3 to 10 ℃.

In one embodiment of the present invention, the fermented product remaining except for the radish in the fifth step may be to perform heat treatment at 60 to 90 ℃.

In one embodiment of the present invention, the radish included in the fermented product in the fifth step may be steamed at 40 to 60° C. for 12 to 24 hours.

In the method for producing a natural fermented seasoning of the present invention, the flavor of the added food can be further enhanced by forming an extract, then aging the extract and performing a fermentation process with dried radish to maximize the taste component of the material.

In addition, the method for producing a natural fermented seasoning of the present invention can provide a nutritionally superior natural fermented seasoning with improved health functionality by extracting seaweed root or kelp root together with herbal ingredients.

In addition, the method for producing a natural fermented seasoning of the present invention can be prepared so that various taste components and nutrients are contained in one seasoning by using seaweed root or kelp root, medicinal herbs, and radish, so that the flavor of food can be improved even in a small amount. may have an improvement effect.

However, the effects of the invention are not limited to the above-mentioned effects, and other effects not mentioned will be clearly understood by those skilled in the art from the following description.

1 is a flowchart showing a method of manufacturing a naturally fermented seasoning according to an embodiment of the present invention.

Hereinafter, it will be described in detail with reference to preferred embodiments and drawings of the method for producing a naturally fermented seasoning according to the present invention.

1 is a flowchart showing a method of manufacturing a naturally fermented seasoning according to an embodiment of the present invention.

Referring to FIG. 1 , the method for producing a natural fermented seasoning of the present invention includes a first step (S10) of washing and drying seaweed root or kelp root, and mixing the prepared root and herbal material at 60 to 98°C for 12 The second step (S20) of hot water extraction for hours to 48 hours, the third step (S30) of aging the extract at 3 to 10 ° C. for 4 to 7 days, putting dried radish into the aged product and primary fermentation In the fourth step (S40), the radish contained in the primary fermented product is separated, steamed and dried, and the remaining fermented product except for the radish is heat-treated, and then the steamed and dried radish is put into the heat-treated mixture and fermented. A fifth step (S50) of performing the process 1 to 3 times, a sixth step (S60) of steaming the re-fermented mixture at 90 to 110° C., drying the radish contained in the steamed mixture to powder It may be configured to include step 7 (S70).

Specifically, S10 may be prepared by washing and drying seaweed root or kelp root. The raw seaweed root or raw kelp root may be washed and dried in S10, or the dried seaweed root or dried kelp root may be washed and then used by removing moisture generated by washing. The seaweed root or kelp root prepared for the following process can be cut to an appropriate size and used.

Seaweed is a brown seaweed and is an alkaline food containing various minerals and vitamins including iodine. Alginic acid has the effect of adsorbing pollutants such as heavy metals introduced into the body and discharging them out of the body, helping hematopoiesis and preventing cholesterol from being absorbed into the body. In general, the root of seaweed refers to the base of seaweed in the body of seaweed, and it plays a role of holding the rock so that seaweed does not float away by the current, and is also called seaweed or holdfast. In the past, only the leaves and stems of seaweed were used and the roots of seaweed were thrown away. known Seaweed root is mainly cooked and eaten or eaten in the form of fried rice. Accordingly, there is a demand for development of an intake method that can further utilize the nutritional components of seaweed root.

Kelp is a dark brown seaweed and contains a large amount of inorganic salts such as iodine, potassium, and calcium. It also contains abundant alginic acid along with glutamic acid, so it can greatly improve the taste of added foods. In particular, alginic acid is most contained in the root of kelp, but the root of kelp is the thickest and hardest compared to the leaf or stem, so it is mainly cut or powdered and used for the preparation of broth. The kelp root also contains the above-mentioned fucoidan component, which has the effect of lowering blood cholesterol levels and improving hypertension and hyperlipidemia.

As described above, the present invention recognizes that by adding the health-beneficial ingredients contained in the above-mentioned seaweed root or kelp root to natural fermented seasoning, a large amount of sodium is ingested when conventional artificial seasoning is added to food, thereby causing adult diseases. Not only can the added food be nutritionally excellent when added to food, but also provide a natural fermented seasoning that can improve health functionality.

Referring to FIG. 1 , S20 may be a mixture of the prepared roots and herbal material and hot water extraction at 60 to 98° C. for 12 to 48 hours. That is, it may be to put the seaweed root or kelp root prepared in S10 in the extraction container, and add medicinal herbs thereto to perform hot water extraction. The herbal material is selected from ingredients that can improve the overall flavor of the added food, such as taste, aroma and color, as it contains taste and nutritional components together with the seaweed root or kelp root, and also seaweed root or kelp root. It may be composed of materials that complement and harmonize with the ingredients contained in the root. The herbal ingredients include currant mulberry, reishi mushroom, angelica, choseokjam, sorghum, seon leaf, sedum, jayak, mint, herb, green tea leaf, goji berry, omija, pine needles, health, brown rice cordyceps, eoseongcho, seaweed, mother and child, or thistle, etc. may be included. The hot water extraction process may be to use a general hot water extraction apparatus, but is not particularly limited.

In one embodiment of the present invention, the herbal material is 18 to 22 parts by weight of Cudrania mulberry with respect to 60 parts by weight of the seaweed root or kelp root, Reishi mushroom, Angelica, Choseokjam, Shuo, Seon leaf, sedum, Jayak, Mint , herbs, green tea leaves, goji berries, omija, pine needles, health, brown rice cordyceps, eoseongcho, seaweed, mother-of-pearl, and thistle may be mixed in a ratio of 16 to 24 parts by weight of at least one herb by weight. Cuji mulberry has the effect of improving liver function and blood circulation, and has been used as a medicine since ancient times. Reishi mushroom has the effect of preventing liver cell damage and detoxifying the liver. The herbs can not only increase the health functionality of the natural fermented seasoning of the present invention, but also reduce the unique fishy smell of seaweed derived from seaweed root and kelp root, which are included as main ingredients during hot water extraction.

In one embodiment, the addition amount of Cuji mulberry is less than 18 parts by weight with respect to 60 parts by weight of the seaweed root or kelp root, or the reishi mushroom, Angelica, Choseokjam, Suo, Seon leaf, sedum, jayak, peppermint, herb, green tea. When the addition amount of at least one herb among leaves, goji berries, omija, pine needles, health, brown rice cordyceps, eoseongcho, seaweed, mother-of-pearl and thistle is less than 16 parts by weight, the unique fishy taste of seaweed from the extract hot water extracted from the seaweed root or kelp root Since the taste and aroma cannot be reduced, the palatability of the manufactured natural fermented seasoning may be lowered. In addition, the addition amount of Cudrania biloba tree exceeds 22 parts by weight with respect to 60 parts by weight of the seaweed root or kelp root, or the reishi mushroom, Angelica, Choseokjam, Suo, Seon leaf, sedum, jayak, mint, herb, green tea leaf, Goji berry, If the addition amount of at least one herb among Schisandra, pine shoots, health, brown rice cordyceps, Eosungcho, seaweed, mother-of-pearl, and thistle exceeds 24 parts by weight, the flavor of the herbal material becomes strong, which may significantly affect the taste and flavor of the added food. have. Accordingly, the herbal material may be added in the above-described mixing ratio.

In one embodiment, when the extraction temperature is less than 60° C. or the extraction time is less than 12 hours when the hot water extraction of the mixture of the seaweed root or kelp root and the above-mentioned herbal material is mixed, the effective ingredients inherent in each material are sufficient Since it is not extracted, it may be difficult to obtain an extract having a target component content. When the extraction temperature exceeds 98° C. or the extraction time exceeds 48 hours when hot water extraction of a mixture of the seaweed root or kelp root and the above-mentioned herbal material is mixed, the extracted material may stick to the inner wall of the container or may be dehydrated. And the nutrients contained in the extract extracted from each material may be deformed due to high temperature. Accordingly, the mixture in which the seaweed root or kelp root and herbal material are mixed may be subjected to hot water extraction within the above-described extraction temperature and extraction time range.

Referring to FIG. 1 , S30 may be aging the extract at 3 to 10° C. for 4 to 7 days. That is, after mixing the seaweed root or kelp root and herbal material in S20, the extract formed by hot water extraction may be aged at a low temperature. As described above, as the extract is aged at a low temperature, the extracts of each material included in the mixture can be evenly mixed without destruction of nutrients, and the extract is absorbed into the radish when the dried radish is put in the process to be described later and fermented efficiency can be increased. In addition, through the aging process of the extract, the extract may have a deeper taste and the flavor may be increased.

In one embodiment, when the temperature at which the extract is aged is less than 3° C., it is separated according to the physical properties (freezing point, density, etc.) of various components included in the extract, and mixing may not be performed well. In addition, when the temperature at which the extract is aged exceeds 10 °C, microorganisms may grow or some components may be decomposed or modified, thereby affecting the quality.

In one embodiment, if the time for aging the extract is less than 4 days, it may be difficult to maximize the aging efficiency and flavor of the aged product because the aging is not sufficiently performed. In addition, when the time for aging the extract exceeds 7 days, the process efficiency may be lowered.

Referring to FIG. 1 , step S40 may be to put dried radish into the aged material and ferment it for the first time. That is, the dried radish may be prepared and fermented by adding the dried radish to a mixture aged by extracting seaweed root or kelp root and herbal material in S30. In general, radish consists of about 94% water, about 4% carbohydrates, and about 0.7% fiber, and has a lot of dietary fiber and low calorie. By drying and using the radish, the aged material is evenly absorbed into the dried radish in the fermentation process, so that the fermentation can proceed effectively.

Through this, the production method of the natural fermented seasoning of the present invention has a unique umami taste of radish, a large amount of calcium and vitamin C, a glucosinolate component with anticancer effect, and various nutritional components such as diastase and amylase that help digestion. It can be added to the natural fermented seasoning to manufacture. The diastase component and amylase component added to the natural fermented seasoning can function to increase the fermentation efficiency with the aged product and to facilitate the digestion of food and drinkers who have eaten the food containing the naturally fermented seasoning. In addition, the taste of the fermented product may be further improved as it is fermented in a state in which the various nutrients contained in the aged product and the radish are evenly mixed through the fermentation process.

In one embodiment of the present invention, the fermentation in S40 may be performed for 4 to 7 days at a temperature of 3 to 10 ℃. When the fermentation temperature in S40 is less than 3° C., the absorption rate of the aged material absorbed in the radish is lowered due to the low temperature, and thus the overall fermentation efficiency may be lowered. In addition, when the fermentation temperature in S40 exceeds 10° C., microorganisms may grow or some components may be decomposed or modified.

If the fermentation time in S40 is less than 4 days, the fermentation is not sufficiently performed, and the content of active ingredients and preserved nutrients generated according to the fermentation may be lowered. In addition, when the fermentation time in S40 exceeds 7 days, the process efficiency is lowered, which may affect the manufacturing cost.

Referring to Figure 1, S50 separates the radish contained in the primary fermented product, steams and dries it, heat-treats the remaining fermented product except for the radish, and puts the steamed-dried radish in the heat-treated mixture and fermented it The fermentation process may be performed 1 to 3 times. In S40, the primary fermented product may include fermented radish, fermented broth and some fermentation residues. The S50 may be to take out the fermented radish from the primary fermented product and steam and dry the primary fermented radish in a state in which it is separated so as not to be mixed with the fermentation broth contained in the mixture. Steaming means steaming with steam (steam), and through the process of steaming and drying, the first fermented radish can well preserve the active ingredients contained in the aged extract absorbed in the radish in the S40 process. . In addition, through this steaming process, the intrinsic nutritional component of the radish and components that enhance effective health functionality can be generated.

In one embodiment of the present invention, the radish contained in the fermented product may be steamed at 40 to 60 ℃ for 12 hours to 24 hours. When the radish contained in the fermented product is steamed at a temperature of less than 40 ℃, the steaming time may be increased and process efficiency may be reduced. Nutrients may be destroyed. In addition, when the radish contained in the fermented product is steamed for less than 12 hours, it may be difficult to effectively steam the inside of the radish, and when the radish included in the fermented product is steamed for more than 24 hours, harmful microorganisms in the steaming process can be grown

In addition, S50 may be to remove microorganisms that may be generated in the fermentation process by heat-treating the fermented product (including fermentation broth and fermentation residues, etc.) remaining in the fermentation vessel after separating the radish from the primary fermentation product. In one embodiment of the present invention, the remaining fermented product except for the radish may be to perform heat treatment at 60 to 90 ℃. When the fermented product other than the radish is heat-treated at a temperature of less than 60° C., it may be difficult to effectively remove the generated microorganisms. In addition, when the fermented product other than the radish is heat treated at a temperature of 90° C. or higher, nutrients or active ingredients remaining in the fermented product except the radish may be destroyed. Accordingly, the heat treatment of the fermented product excluding the radish is preferably performed within the above-described temperature range.

Thereafter, the steamed and dried radish may be put back into the heat-treated fermented product to re-ferment. By this re-fermentation process, the preservation of various nutrients contained in the radish and the production of active ingredients can be maximized, so that a natural fermented seasoning with excellent flavor can be manufactured. The method for producing a natural fermented seasoning of the present invention can further enhance the effect of re-fermentation while performing the above-described re-fermentation process of S50 for 1 to 3 times.

In one embodiment, when the re-fermentation process is performed less than once, that is, when the primary fermentation product is not re-fermented, the active ingredients and the nutrients contained in the primary fermentation are destroyed in the high-temperature steaming process to be described later. The quality of the manufactured natural fermented seasoning may be deteriorated. In addition, when the re-fermentation process is performed more than three times, physical properties such as the characteristics of radish may be excessively changed due to repeated steaming, which may affect the quality of the naturally fermented seasoning produced, and the process efficiency is also can be lowered

In one embodiment of the present invention, the fermentation in the re-fermentation process of S50 may be performed for 4 to 7 days at a temperature of 3 to 10 ℃. When the fermentation temperature in S50 is less than 3° C., the absorption rate of the aged material absorbed in the radish is lowered due to the low temperature, and thus the overall fermentation efficiency may be lowered. In addition, when the fermentation temperature in S50 exceeds 10° C., microorganisms may grow or some components may be decomposed or modified.

If the fermentation time in S50 is less than 4 days, the fermentation may not be sufficiently performed, so that the content of active ingredients and preserved nutrients generated according to fermentation may be lowered. In addition, when the fermentation time in S50 exceeds 7 days, the process efficiency is lowered, which may affect the manufacturing cost.

Referring to Figure 1, S60 may be to steam the re-fermented mixture at 90 to 110 ℃. That is, in S60, the re-fermentation process is performed 1 to 3 times in S50, and the mixture including the fermented radish may be steamed at a high temperature. Through this, it is possible to remove the inherent odor and pungent taste of radish. In addition, it may be to remove microorganisms and impurities that may be generated in the repeated fermentation process. Through this, it is possible to increase the preference for the manufactured natural fermented seasoning.

Referring to FIG. 1 , S70 may be powdered by drying the radish included in the steamed mixture. That is, after separating the steamed radish in S60 and drying it so that there is almost no moisture, the dried radish may be prepared as a powder. The drying and powdering process may be performed using a general dryer or the like, and is not particularly limited.

In one embodiment of the present invention, the steamed radish may be dried at 40 to 60 ℃ for 8 hours to 24 hours. When the steamed radish is dried at a temperature of less than 40 ℃, the drying time is increased and process efficiency may be lowered. It can be destroyed, and the surface of the radish becomes too hard, which can affect the physical properties of the radish. In addition, when the steamed radish is dried for less than 8 hours, it may be difficult to effectively dry the inside of the radish, and when the steamed radish is dried for more than 24 hours, microorganisms may grow in the drying process. The prepared powder is a natural fermented seasoning prepared by the method for producing a naturally fermented seasoning of the present invention.

As described above, in the method for producing a naturally fermented seasoning of the present invention, after forming the extract, the extract is aged, and then the fermentation process of the aged product and the dried radish is performed, thereby maximizing the taste component of the material. It can further enhance the flavor of food. In addition, the present invention can provide a nutritionally superior natural fermented seasoning with improved health functionality by extracting seaweed root or kelp root together with herbal ingredients. In addition, by using seaweed root or kelp root, herbal ingredients, and radish, it can be prepared to contain various flavor components and nutrients in one seasoning, so that even a small amount can have the effect of improving the flavor of food. Through this, it is possible to improve the problem that the conventional artificial seasoning does not contain various taste components and is included in a large amount to enhance the taste of the added food, affecting health.

Hereinafter, the contents of the experiment using the above-described method for producing a natural fermented seasoning will be described in detail.

Experimental Example 1: Sensory evaluation of natural fermented seasonings prepared by different extraction temperatures

In the following experiment, in order to perform sensory evaluation of the natural fermented seasoning according to the extraction temperature in the manufacturing method of the natural fermented seasoning of the present invention, seaweed root and herbal materials (in this experimental example, as herbal materials, Cuji mulberry, Reishi mushroom and Natural fermented seasoning was prepared by varying the temperature at the time of hot water extraction of the mixture containing milk thistle). A sample for testing was prepared by adding the prepared natural fermented seasoning to Ueum made from the same prepared rice. The sensory evaluation was conducted after training graduate students of the Department of Food Science and Technology whose suitability as an inspector was recognized for the purpose of this experiment. The sensory evaluation items were carried out using a 9-point scale method in which taste, aroma, color, and overall preference were evaluated as 9 points for very good and 1 point for very bad.

[Comparative Example 1]

The seaweed root was washed, dried and cut to prepare. Radishes (daikon radish) were also washed and sliced, and then dried to avoid a feeling of moisture. 60 parts by weight of the prepared seaweed root was put in an extraction container, and 20 parts by weight of Cudrania mulberry, 10 parts by weight of reishi mushroom, and 10 parts by weight of thistle were added thereto. The extraction vessel containing the material was extracted with hot water at 55° C. for 24 hours to form an extract. After the extract was aged at 5° C. for 5 days, the dried radish was added to the aged product and primary fermentation was performed at a temperature of 3° C. for 6 days. Radishes were taken out of the primary fermented mixture and steamed at a temperature of 50° C. for 12 hours, and then dried. Radishes were taken out of the primary fermented mixture, and the primary fermentation broth remaining in the container was heat-treated at a temperature of 65°C. After the steamed and dried radish was mixed with the heat-treated primary fermentation broth, the second fermentation was performed at a temperature of 3° C. for 6 days. Radishes were taken out of the secondary fermented mixture and steamed for 12 hours at a temperature of 50° C., and then dried. Radishes were taken out of the secondary fermented mixture, and the fermentation broth remaining in the container was heat-treated at a temperature of 65°C. The steamed and dried radishes were mixed with the heat-treated secondary fermentation broth and then fermented for 6 days at a temperature of 3°C. After the tertiary fermented mixture was steamed at a temperature of 100°C, radishes were taken out of the steamed mixture, put in a dryer, and dried to remove about 98% of moisture to prepare a natural fermented seasoning in powder form.

[Example 1]

The seaweed root was washed, dried and cut to prepare. Radishes (daikon radish) were also washed and sliced, and then dried to avoid a feeling of moisture. 60 parts by weight of the prepared seaweed root was put in an extraction container, and 20 parts by weight of Cudrania mulberry, 10 parts by weight of reishi mushroom, and 10 parts by weight of thistle were added thereto. The extraction vessel containing the material was extracted with hot water at 60° C. for 24 hours to form an extract. After the extract was aged at 5° C. for 5 days, the dried radish was added to the aged product and primary fermentation was performed at a temperature of 3° C. for 6 days. Radishes were taken out of the primary fermented mixture and steamed at a temperature of 50° C. for 12 hours, and then dried. Radishes were taken out of the primary fermented mixture, and the primary fermentation broth remaining in the container was heat-treated at a temperature of 65°C. After the steamed and dried radish was mixed with the heat-treated primary fermentation broth, the second fermentation was performed at a temperature of 3° C. for 6 days. Radishes were taken out of the secondary fermented mixture and steamed for 12 hours at a temperature of 50° C., and then dried. Then, the radish was taken out from the secondary fermented mixture, and the fermentation broth remaining in the container was heat-treated at a temperature of 65°C. The steamed and dried radishes were mixed with the heat-treated secondary fermentation broth and then fermented for 6 days at a temperature of 3°C. After the tertiary fermented mixture was steamed at a temperature of 100°C, radishes were taken out of the steamed mixture, put in a dryer, and dried to remove about 98% of moisture to prepare a natural fermented seasoning in powder form.

[Example 2]

The seaweed root was washed, dried and cut to prepare. Radishes (daikon radish) were also washed and sliced, and then dried to avoid a feeling of moisture. 60 parts by weight of the prepared seaweed root was put in an extraction container, and 20 parts by weight of Cudrania mulberry, 10 parts by weight of reishi mushroom, and 10 parts by weight of thistle were added thereto. The extraction vessel containing the material was extracted with hot water at 77° C. for 24 hours to form an extract. After the extract was aged at 5° C. for 5 days, the dried radish was added to the aged product and primary fermentation was performed at a temperature of 3° C. for 6 days. Radishes were taken out of the primary fermented mixture and steamed at a temperature of 50° C. for 12 hours, and then dried. Radishes were taken out of the primary fermented mixture, and the primary fermentation broth remaining in the container was heat-treated at a temperature of 65°C. After the steamed and dried radish was mixed with the heat-treated primary fermentation broth, the second fermentation was performed at a temperature of 3° C. for 6 days. Radishes were taken out of the secondary fermented mixture and steamed for 12 hours at a temperature of 50° C., and then dried. Then, the radish was taken out from the secondary fermented mixture, and the fermentation broth remaining in the container was heat-treated at a temperature of 65°C. The steamed and dried radishes were mixed with the heat-treated secondary fermentation broth and then fermented for 6 days at a temperature of 3°C. After the tertiary fermented mixture was steamed at a temperature of 100°C, radishes were taken out of the steamed mixture, put in a dryer, and dried to remove about 98% of moisture to prepare a natural fermented seasoning in powder form.

[Example 3]

The seaweed root was washed, dried and cut to prepare. Radishes (daikon radish) were also washed and sliced, and then dried to avoid a feeling of moisture. 60 parts by weight of the prepared seaweed root was put in an extraction container, and 20 parts by weight of Cudrania mulberry, 10 parts by weight of reishi mushroom, and 10 parts by weight of thistle were added thereto. The extraction vessel containing the material was extracted with hot water at 98° C. for 24 hours to form an extract. After the extract was aged at 5° C. for 5 days, the dried radish was added to the aged product and primary fermentation was performed at a temperature of 3° C. for 6 days. Radishes were taken out of the primary fermented mixture and steamed at a temperature of 50° C. for 12 hours, and then dried. Radishes were taken out of the primary fermented mixture, and the primary fermentation broth remaining in the container was heat-treated at a temperature of 65°C. After the steamed and dried radish was mixed with the heat-treated primary fermentation broth, the second fermentation was performed at a temperature of 3° C. for 6 days. Radishes were taken out of the secondary fermented mixture and steamed for 12 hours at a temperature of 50° C., and then dried. Then, the radish was taken out from the secondary fermented mixture, and the fermentation broth remaining in the container was heat-treated at a temperature of 65°C. The steamed and dried radishes were mixed with the heat-treated secondary fermentation broth and then fermented for 6 days at a temperature of 3°C. After the tertiary fermented mixture was steamed at a temperature of 100°C, radishes were taken out of the steamed mixture, put in a dryer, and dried to remove about 98% of moisture to prepare a natural fermented seasoning in powder form.

[Example 4]

The seaweed root was washed, dried and cut to prepare. Radishes (daikon radish) were also washed and sliced, and then dried to avoid a feeling of moisture. 60 parts by weight of the prepared seaweed root was put in an extraction container, and 20 parts by weight of Cudrania mulberry, 10 parts by weight of reishi mushroom, and 10 parts by weight of thistle were added thereto. The extraction vessel containing the material was extracted with hot water at 103° C. for 24 hours to form an extract. After the extract was aged at 5° C. for 5 days, the dried radish was added to the aged product and primary fermentation was performed at a temperature of 3° C. for 6 days. Radishes were taken out of the primary fermented mixture and steamed at a temperature of 50° C. for 12 hours, and then dried. Radishes were taken out of the primary fermented mixture, and the primary fermentation broth remaining in the container was heat-treated at a temperature of 65°C. After the steamed and dried radish was mixed with the heat-treated primary fermentation broth, the second fermentation was performed at a temperature of 3° C. for 6 days. Radishes were taken out of the secondary fermented mixture and steamed for 12 hours at a temperature of 50° C., and then dried. Then, the radish was taken out from the secondary fermented mixture, and the fermentation broth remaining in the container was heat-treated at a temperature of 65°C. After the steamed and dried radish was mixed with the heat-treated secondary fermentation broth, the third fermentation was performed at a temperature of 3°C for 6 days. After the tertiary fermented mixture was steamed at a temperature of 100° C., radishes were taken out of the steamed mixture, put in a dryer, and dried to remove about 98% of moisture to prepare a natural fermented seasoning in powder form.

The sensory evaluation results of the natural fermented seasonings prepared in Comparative Example 1 and Examples 1 to 4 performed in Experimental Example 1 are shown in Table 1 below.

division item taste incense color overall symbolism Comparative Example 1 7.2 7.3 7.5 7.3 Example 1 9.1 8.9 9.1 9.0 Example 2 9.3 9.2 9.3 9.3 Example 3 9.0 9.2 9.1 9.1 Example 4 6.3 6.7 7.5 6.8

Referring to Table 1, it can be seen that the sensory evaluation scores of Examples 1 to 3 are high. In particular, in the case of Example 2, which was extracted with hot water at a temperature of 77° C., the overall evaluation score was the highest. It can be seen that the quality, including flavor, of the natural fermented seasoning produced by extracting the various flavor components and nutrients contained in the seaweed root, kelp root, and medicinal herbs is best when extracted at the corresponding temperature. In the case of Example 4, the temperature of 103 ° C., which is higher than the boiling point of water, so that the ingredients extracted from the material are evaporated or destroyed with water due to the high temperature. it can be seen that It was the opinion that the taste of the sample to which the natural fermented seasoning was added, prepared by extraction at a temperature of 55° C., did not have a distinct taste compared to the samples of other examples and had a bland taste. The sample of Comparative Example 1 did not emit a characteristic scent. For this reason, it can be seen that the sensory evaluation score is lowered.

Experimental Example 2: Sensory evaluation of natural fermented seasonings prepared by varying the aging temperature of the extract

The following experiment was conducted in order to perform sensory evaluation of the natural fermented seasoning according to the aging temperature of the extract in the method for producing the natural fermented seasoning of the present invention, seaweed root and herbal materials (in this experimental example, , Reishi mushroom and thistle were used), and the natural fermentation seasoning was prepared by varying the aging temperature of the hot water extracted extract of the mixture. A sample for testing was prepared by adding the prepared natural fermented seasoning to Ueum made from the same prepared rice. The sensory evaluation was conducted after training graduate students of the Department of Food Science and Technology whose suitability as an inspector was recognized for the purpose of this experiment. The sensory evaluation items were carried out using a 9-point scale method in which taste, aroma, color, and overall preference were evaluated as 9 points for very good and 1 point for very bad.

[Comparative Example 2]

The seaweed root was washed, dried and cut to prepare. Radishes (daikon radish) were also washed and sliced, and then dried to avoid a feeling of moisture. 60 parts by weight of the prepared seaweed root was put in an extraction container, and 20 parts by weight of Cudrania mulberry, 10 parts by weight of reishi mushroom, and 10 parts by weight of thistle were added thereto. The extraction vessel containing the material was extracted with hot water at 77° C. for 24 hours to form an extract. The dried radish was added to the extract and primary fermentation was performed at a temperature of 3° C. for 6 days. Radishes were taken out of the primary fermented mixture and steamed at a temperature of 50° C. for 12 hours, and then dried. Radishes were taken out of the primary fermented mixture, and the primary fermentation broth remaining in the container was heat-treated at a temperature of 65°C. After the steamed and dried radish was mixed with the heat-treated primary fermentation broth, the second fermentation was carried out at a temperature of 3° C. for 6 days. Radishes were taken out of the secondary fermented mixture and steamed for 12 hours at a temperature of 50° C., and then dried. Radishes were taken out of the secondary fermented mixture, and the fermentation broth remaining in the container was heat-treated at a temperature of 65°C. The steamed and dried radishes were mixed with the heat-treated secondary fermentation broth and then fermented for 6 days at a temperature of 3°C. After the tertiary fermented mixture was steamed at a temperature of 100°C, radishes were taken out of the steamed mixture, put in a dryer, and dried to remove about 98% of moisture to prepare a natural fermented seasoning in powder form.

[Comparative Example 3]

The seaweed root was washed, dried and cut to prepare. Radishes (daikon radish) were also washed and sliced, and then dried to avoid a feeling of moisture. 60 parts by weight of the prepared seaweed root was put in an extraction container, and 20 parts by weight of Cudrania mulberry, 10 parts by weight of reishi mushroom, and 10 parts by weight of thistle were added thereto. The extraction vessel containing the material was extracted with hot water at 77° C. for 24 hours to form an extract. After the extract was aged at 0° C. for 5 days, the dried radish was added to the aged product and primary fermentation was performed at a temperature of 3° C. for 6 days. Radishes were taken out of the primary fermented mixture and steamed at a temperature of 50° C. for 12 hours, and then dried. Radishes were taken out of the primary fermented mixture, and the primary fermentation broth remaining in the container was heat-treated at a temperature of 65°C. After the steamed and dried radish was mixed with the heat-treated primary fermentation broth, the second fermentation was carried out at a temperature of 3° C. for 6 days. Radishes were taken out of the secondary fermented mixture and steamed for 12 hours at a temperature of 50° C., and then dried. Radishes were taken out of the secondary fermented mixture, and the fermentation broth remaining in the container was heat-treated at a temperature of 65°C. The steamed and dried radishes were mixed with the heat-treated secondary fermentation broth and then fermented for 6 days at a temperature of 3°C. After the tertiary fermented mixture was steamed at a temperature of 100°C, radishes were taken out of the steamed mixture, put in a dryer, and dried to remove about 98% of moisture to prepare a natural fermented seasoning in powder form.

[Example 5]

The seaweed root was washed, dried and cut to prepare. Radishes (daikon radish) were also washed and sliced, and then dried to avoid a feeling of moisture. 60 parts by weight of the prepared seaweed root was put in an extraction container, and 20 parts by weight of Cudrania mulberry, 10 parts by weight of reishi mushroom, and 10 parts by weight of thistle were added thereto. The extraction vessel containing the material was extracted with hot water at 77° C. for 24 hours to form an extract. After the extract was aged at 3° C. for 5 days, the dried radish was added to the aged material and primary fermentation was performed at a temperature of 3° C. for 6 days. Radishes were taken out of the primary fermented mixture and steamed at a temperature of 50° C. for 12 hours, and then dried. Radishes were taken out of the primary fermented mixture, and the primary fermentation broth remaining in the container was heat-treated at a temperature of 65°C. After the steamed and dried radish was mixed with the heat-treated primary fermentation broth, the second fermentation was carried out at a temperature of 3° C. for 6 days. Radishes were taken out of the secondary fermented mixture and steamed for 12 hours at a temperature of 50° C., and then dried. Then, the radish was taken out from the secondary fermented mixture, and the fermentation broth remaining in the container was heat-treated at a temperature of 65°C. The steamed and dried radishes were mixed with the heat-treated secondary fermentation broth and then fermented for 6 days at a temperature of 3°C. After the tertiary fermented mixture was steamed at a temperature of 100°C, radishes were taken out of the steamed mixture, put in a dryer, and dried to remove about 98% of moisture to prepare a natural fermented seasoning in powder form.

[Example 6]

The seaweed root was washed, dried and cut to prepare. Radishes (daikon radish) were also washed and sliced, and then dried to avoid a feeling of moisture. 60 parts by weight of the prepared seaweed root was put in an extraction container, and 20 parts by weight of Cudrania mulberry, 10 parts by weight of reishi mushroom, and 10 parts by weight of thistle were added thereto. The extraction vessel containing the material was extracted with hot water at 77° C. for 24 hours to form an extract. After the extract was aged at 7° C. for 5 days, the dried radish was added to the aged product and primary fermentation was performed at a temperature of 3° C. for 6 days. Radishes were taken out of the primary fermented mixture and steamed at a temperature of 50° C. for 12 hours, and then dried. Radishes were taken out of the primary fermented mixture, and the primary fermentation broth remaining in the container was heat-treated at a temperature of 65°C. After the steamed and dried radish was mixed with the heat-treated primary fermentation broth, the second fermentation was carried out at a temperature of 3° C. for 6 days. Radishes were taken out of the secondary fermented mixture and steamed for 12 hours at a temperature of 50° C., and then dried. Then, the radish was taken out from the secondary fermented mixture, and the fermentation broth remaining in the container was heat-treated at a temperature of 65°C. The steamed and dried radishes were mixed with the heat-treated secondary fermentation broth and then fermented for 6 days at a temperature of 3°C. After the tertiary fermented mixture was steamed at a temperature of 100°C, radishes were taken out of the steamed mixture, put in a dryer, and dried to remove about 98% of moisture to prepare a natural fermented seasoning in powder form.

[Example 7]

The seaweed root was washed, dried and cut to prepare. Radishes (daikon radish) were also washed and sliced, and then dried to avoid a feeling of moisture. As much as 60 parts by weight of the prepared seaweed root was put in an extraction container, and 20 parts by weight of Cudrania mulberry, 10 parts by weight of reishi mushroom, and 10 parts by weight of thistle were added. The extraction vessel containing the material was extracted with hot water at 77° C. for 24 hours to form an extract. After the extract was aged at 10° C. for 5 days, the dried radish was added to the aged product, and primary fermentation was performed at a temperature of 3° C. for 6 days. Radishes were taken out of the primary fermented mixture and steamed at a temperature of 50° C. for 12 hours, and then dried. Radishes were taken out of the primary fermented mixture, and the primary fermentation broth remaining in the container was heat-treated at a temperature of 65°C. After the steamed and dried radish was mixed with the heat-treated primary fermentation broth, the second fermentation was carried out at a temperature of 3° C. for 6 days. Radishes were taken out of the secondary fermented mixture and steamed for 12 hours at a temperature of 50° C., and then dried. Then, the radish was taken out from the secondary fermented mixture, and the fermentation broth remaining in the container was heat-treated at a temperature of 65°C. The steamed and dried radishes were mixed with the heat-treated secondary fermentation broth and then fermented for 6 days at a temperature of 3°C. After the tertiary fermented mixture was steamed at 100° C., radishes were taken out of the steamed mixture, put in a dryer, and dried to remove about 98% of moisture to prepare a natural fermented seasoning in powder form.

[Example 8]

The seaweed root was washed, dried and cut to prepare. Radishes (daikon radish) were also washed and sliced, and then dried to avoid a feeling of moisture. 60 parts by weight of the prepared seaweed root was put in an extraction container, and 20 parts by weight of Cudrania mulberry, 10 parts by weight of reishi mushroom, and 10 parts by weight of thistle were added thereto. The extraction vessel containing the material was extracted with hot water at 77° C. for 24 hours to form an extract. After the extract was aged at 13°C for 5 days, the dried radish was added to the aged material, and primary fermentation was performed at a temperature of 3°C for 6 days. Radishes were taken out of the primary fermented mixture and steamed at a temperature of 50° C. for 12 hours, and then dried. Radishes were taken out of the primary fermented mixture, and the primary fermentation broth remaining in the container was heat-treated at a temperature of 65°C. After the steamed and dried radish was mixed with the heat-treated primary fermentation broth, the second fermentation was carried out at a temperature of 3° C. for 6 days. Radishes were taken out of the secondary fermented mixture and steamed for 12 hours at a temperature of 50° C., and then dried. Then, the radish was taken out from the secondary fermented mixture, and the fermentation broth remaining in the container was heat-treated at a temperature of 65°C. The steamed and dried radishes were mixed with the heat-treated secondary fermentation broth and then fermented for 6 days at a temperature of 3°C. After the tertiary fermented mixture was steamed at a temperature of 100°C, radishes were taken out of the steamed mixture, put in a dryer, and dried to remove about 98% of moisture to prepare a natural fermented seasoning in powder form.

The aging temperature in Comparative Examples 2 to 3 and Examples 2 and 5 to 8 performed in Experimental Example 2 and sensory evaluation scores accordingly are summarized in Table 2 below.

division item ripening temperature taste incense color overall symbolism Comparative Example 2 not aged 5.4 5.3 6.0 5.4 Comparative Example 3 0℃ 7.1 6.9 7.2 7.0 Example 5 3℃ 8.9 9.1 9.0 9.0 Example 2 5℃ 9.3 9.2 9.3 9.3 Example 7 7℃ 9.2 9.0 9.1 9.1 Example 8 10℃ 9.0 8.9 9.1 9.0 Example 9 13℃ 7.5 7.9 7.1 7.4

Referring to Table 2, it can be seen that the sensory evaluation scores of Example 2 and Examples 5 to 8 are high. In particular, in the case of Example 2, in which the extract was aged at a temperature of 5°C, the overall evaluation score was the highest. This is a flavor that can enhance the taste and increase palatability of the added food when the natural fermented seasoning prepared by adding dried radish and fermenting the dried radish is added to the food because the extraction of the extract is best matured at the corresponding temperature. and color can be seen. In Comparative Example 2, the naturally fermented seasoning prepared by directly adding dried radish to the extract without aging and fermenting it had a very low sensory evaluation score. Comparing with the examples, it can be seen that the quality of the naturally fermented seasoning produced by aging and using the extract in the method for producing a naturally fermented seasoning of the present invention is improved. Specifically, as the extract is aged at a low temperature (3 to 10°C), the extract components of each material included in the mixture are evenly mixed without nutrient destruction, and the absorption efficiency absorbed by the radish during fermentation is increased. can

Experimental Example 3: Sensory evaluation of natural fermented seasonings prepared by varying the mixing ratio of seaweed root and herbal ingredients

In the following experiment, in order to perform sensory evaluation of the natural fermented seasoning according to the mixing ratio of the seaweed root and the herbal material in the manufacturing method of the natural fermented seasoning of the present invention, the herbal material added to the seaweed root (in this experimental example, the herbal material A natural fermented seasoning was prepared by varying the mixing ratio of Cudrania mulberry, reishi mushroom, and thistle) among Curcuma mulberry trees. A sample for testing was prepared by adding the prepared natural fermented seasoning to Ueum made from the same prepared rice. The sensory evaluation was conducted after training graduate students of the Department of Food Science and Technology whose suitability as an inspector was recognized for the purpose of this experiment. The sensory evaluation items were carried out using a 9-point scale method in which taste, aroma, color, and overall preference were evaluated as 9 points for very good and 1 point for very bad.

[Comparative Example 4]

The seaweed root was washed, dried and cut to prepare. Radishes (daikon radish) were also washed and sliced, and then dried to avoid a feeling of moisture. As much as 60 parts by weight of the prepared seaweed root was put into an extraction container, and 14 parts by weight of Cudrania mulberry, 10 parts by weight of reishi mushroom, and 10 parts by weight of thistle were added. The extraction vessel containing the material was extracted with hot water at 77° C. for 24 hours to form an extract. After the extract was aged at 5° C. for 5 days, the dried radish was added to the aged product and primary fermentation was performed at a temperature of 3° C. for 6 days. Radishes were taken out of the primary fermented mixture and steamed at a temperature of 50° C. for 12 hours, and then dried. Radishes were taken out of the primary fermented mixture, and the primary fermentation broth remaining in the container was heat-treated at a temperature of 65°C. After the steamed and dried radish was mixed with the heat-treated primary fermentation broth, the second fermentation was performed at a temperature of 3° C. for 6 days. Radishes were taken out of the secondary fermented mixture and steamed for 12 hours at a temperature of 50° C., and then dried. Then, the radish was taken out from the secondary fermented mixture, and the fermentation broth remaining in the container was heat-treated at a temperature of 65°C. The steamed and dried radishes were mixed with the heat-treated secondary fermentation broth and then fermented for 6 days at a temperature of 3°C. After the tertiary fermented mixture was steamed at a temperature of 100°C, radishes were taken out of the steamed mixture, put in a dryer, and dried to remove about 98% of moisture to prepare a natural fermented seasoning in powder form.

[Example 9]

The seaweed root was washed, dried and cut to prepare. Radishes (daikon radish) were also washed and sliced, and then dried to avoid a feeling of moisture. 60 parts by weight of the prepared seaweed root was put in an extraction container, and 18 parts by weight of Cudrania mulberry, 10 parts by weight of reishi mushroom, and 10 parts by weight of thistle were added thereto. The extraction vessel containing the material was extracted with hot water at 77° C. for 24 hours to form an extract. After the extract was aged at 5° C. for 5 days, the dried radish was added to the aged product and primary fermentation was performed at a temperature of 3° C. for 6 days. Radishes were taken out of the primary fermented mixture and steamed at a temperature of 50° C. for 12 hours, and then dried. Radishes were taken out of the primary fermented mixture, and the primary fermentation broth remaining in the container was heat-treated at a temperature of 65°C. After the steamed and dried radish was mixed with the heat-treated primary fermentation broth, the second fermentation was performed at a temperature of 3° C. for 6 days. Radishes were taken out of the secondary fermented mixture and steamed for 12 hours at a temperature of 50° C., and then dried. Then, the radish was taken out from the secondary fermented mixture, and the fermentation broth remaining in the container was heat-treated at a temperature of 65°C. The steamed and dried radishes were mixed with the heat-treated secondary fermentation broth and then fermented for 6 days at a temperature of 3°C. After the tertiary fermented mixture was steamed at a temperature of 100°C, radishes were taken out of the steamed mixture, put in a dryer, and dried to remove about 98% of moisture to prepare a natural fermented seasoning in powder form.

[Example 10]

The seaweed root was washed, dried and cut to prepare. Radishes (daikon radish) were also washed and sliced, and then dried to avoid a feeling of moisture. 60 parts by weight of the prepared seaweed root was put in an extraction container, and 22 parts by weight of Cudrania mulberry, 10 parts by weight of reishi mushroom, and 10 parts by weight of thistle were added thereto. The extraction vessel containing the material was extracted with hot water at 77° C. for 24 hours to form an extract. After the extract was aged at 5° C. for 5 days, the dried radish was added to the aged product and primary fermentation was performed at a temperature of 3° C. for 6 days. Radishes were taken out of the primary fermented mixture and steamed at a temperature of 50° C. for 12 hours, and then dried. Radishes were taken out of the primary fermented mixture, and the primary fermentation broth remaining in the container was heat-treated at a temperature of 65°C. After the steamed and dried radish was mixed with the heat-treated primary fermentation broth, the second fermentation was performed at a temperature of 3° C. for 6 days. Radishes were taken out of the secondary fermented mixture and steamed for 12 hours at a temperature of 50° C., and then dried. Then, the radish was taken out from the secondary fermented mixture, and the fermentation broth remaining in the container was heat-treated at a temperature of 65°C. The steamed and dried radishes were mixed with the heat-treated secondary fermentation broth and then fermented for 6 days at a temperature of 3°C. After the tertiary fermented mixture was steamed at a temperature of 100°C, radishes were taken out of the steamed mixture, put in a dryer, and dried to remove about 98% of moisture to prepare a natural fermented seasoning in powder form.

[Example 11]

The seaweed root was washed, dried and cut to prepare. Radishes (daikon radish) were also washed and sliced, and then dried to avoid a feeling of moisture. 60 parts by weight of the prepared seaweed root was put in an extraction container, and 26 parts by weight of Cudrania mulberry, 10 parts by weight of reishi mushroom, and 10 parts by weight of thistle were added. The extraction vessel containing the material was extracted with hot water at 77° C. for 24 hours to form an extract. After the extract was aged at 5° C. for 5 days, the dried radish was added to the aged product and primary fermentation was performed at a temperature of 3° C. for 6 days. Radishes were taken out of the primary fermented mixture and steamed at a temperature of 50° C. for 12 hours, and then dried. Radishes were taken out of the primary fermented mixture, and the primary fermentation broth remaining in the container was heat-treated at a temperature of 65°C. After the steamed and dried radish was mixed with the heat-treated primary fermentation broth, the second fermentation was performed at a temperature of 3° C. for 6 days. Radishes were taken out of the secondary fermented mixture and steamed for 12 hours at a temperature of 50° C., and then dried. Then, the radish was taken out from the secondary fermented mixture, and the fermentation broth remaining in the container was heat-treated at a temperature of 65°C. The steamed and dried radishes were mixed with the heat-treated secondary fermentation broth and then fermented for 6 days at a temperature of 3°C. After the tertiary fermented mixture was steamed at a temperature of 100°C, radishes were taken out of the steamed mixture, put in a dryer, and dried to remove about 98% of moisture to prepare a natural fermented seasoning in powder form.

[Example 12]

The kelp roots were washed, dried, and cut to prepare. Radishes (daikon radish) were also washed and sliced, and then dried to avoid a feeling of moisture. 60 parts by weight of the prepared kelp root was put in an extraction container, and 20 parts by weight of Cudrania mulberry, 10 parts by weight of reishi mushroom, and 10 parts by weight of thistle were added. The extraction vessel containing the material was extracted with hot water at 77° C. for 24 hours to form an extract. After the extract was aged at 5° C. for 5 days, the dried radish was added to the aged product and primary fermentation was performed at a temperature of 3° C. for 6 days. Radishes were taken out of the primary fermented mixture and steamed at a temperature of 50° C. for 12 hours, and then dried. Radishes were taken out of the primary fermented mixture, and the primary fermentation broth remaining in the container was heat-treated at a temperature of 65°C. After the steamed and dried radish was mixed with the heat-treated primary fermentation broth, the second fermentation was performed at a temperature of 3° C. for 6 days. Radishes were taken out of the secondary fermented mixture and steamed for 12 hours at a temperature of 50° C., and then dried. Then, the radish was taken out from the secondary fermented mixture, and the fermentation broth remaining in the container was heat-treated at a temperature of 65°C. The steamed and dried radishes were mixed with the heat-treated secondary fermentation broth and then fermented for 6 days at a temperature of 3°C. After the tertiary fermented mixture was steamed at a temperature of 100°C, radishes were taken out of the steamed mixture, put in a dryer, and dried to remove about 98% of moisture to prepare a natural fermented seasoning in powder form.

In Comparative Example 4 and Example 2 and Examples 9 to 11, the addition ratio (parts by weight) of Cuji mulberry to 60 parts by weight of the seaweed root performed in Experimental Example 3, and 60 parts by weight of the kelp root in Example 12 The addition ratio (parts by weight) of Cuji mulberry to the part and the sensory evaluation score accordingly are summarized in Table 3 below.

division item mixing ratio taste incense color overall symbolism Comparative Example 4 seaweed root 60,
Cudrania 14 7.1 7.7 7.8 7.4 Example 9 seaweed root 60,
Cudrania 18 8.8 9.0 9.1 9.0 Example 2 seaweed root 60,
Cudrania 20 9.3 9.2 9.3 9.3 Example 10 seaweed root 60,
Cudrania 22 9.0 9.2 9.0 9.1 Example 11 seaweed root 60,
Cudrania 26 6.9 7.1 7.2 7.0 Example 12 kelp root 60,
Cudrania 20 9.2 9.3 9.1 9.2

Referring to Table 3, when looking at the sensory evaluation score according to the mixing amount of Cuji mulberry for 60 parts by weight of seaweed root when mixing the material for hot water extraction, Example 2 received the best evaluation score. That is, referring to Table 3, it can be seen that when 18 to 22 parts by weight of Cudrania mulberry is added with respect to 60 parts by weight of seaweed root, the quality of the naturally fermented seasoning produced by properly harmonizing with the taste and aroma of seaweed root can be seen to be improved. In the case of Example 11, as 26 parts by weight of Cuji mulberry was added with respect to 60 parts by weight of seaweed root, the sweet and bitter taste and inherent flavor of Cudrania were strengthened, and it seems to have affected the taste of the prepared natural fermented seasoning. Specifically, it is determined that the rice rice sample to which the natural fermented seasoning of Example 11 is added has a stronger sweetness, and the overall flavor is lowered while the inherent savory taste of the food is reduced. It can be seen that the color is darker than that of the rice sample and it does not match well with rice rice. In addition, there were many opinions that the rice rice sample to which the natural fermented seasoning was added prepared in Comparative Example 4 was dull. This is because, as the amount of Cuji mulberry added is relatively small compared to the Examples, the sweet taste added due to Cuji mulberry is reduced, and the bitter taste of reishi or thistle added together has a greater effect.

In addition, Example 12 is a natural fermented seasoning fermented by aging an extract obtained by mixing kelp root and herbal material, and showed a high overall preference similar to the sensory evaluation score of Example 2 prepared using seaweed root. This may mean that the quality of the natural fermented seasoning prepared using either seaweed root or kelp root in the present invention is excellent.

As such, those skilled in the art to which the present invention pertains will understand that the above-described technical configuration of the present invention may be implemented in other specific forms without changing the technical spirit or essential features of the present invention.

Therefore, the embodiments described above are to be understood as illustrative and not restrictive in all respects, and the scope of the present invention is indicated by the following claims rather than the above detailed description, the meaning and scope of the claims, and All changes or modifications derived from the concept of equivalents thereof should be construed as being included in the scope of the present invention.

S10. Process of washing and drying seaweed root or kelp root
S20. Process of hot water extraction at 60 to 98°C for 12 to 48 hours by mixing the prepared root and herbal material
S30. A process of aging the extract at 3 to 10°C for 4 to 7 days
S40. Process of primary fermentation by adding dried radish to aged water
S50. After separating the radish contained in the primary fermented product, steaming and drying, and heat-treating the remaining fermented product except for the radish, put the steamed-dried radish into the heat-treated mixture and ferment 1 to 3 times. process to do
S60. The process of steaming the re-fermented mixture at 90 to 110 ° C.
S70. The process of drying and powdering the radish contained in the steamed mixture

Claims (5)

A first step of preparing by washing and drying the seaweed root or kelp root;
a second step of mixing the prepared root and herbal material and extracting hot water at 60 to 98° C. for 12 to 48 hours;
a third step of aging the extract at 3 to 10° C. for 4 to 7 days;
a fourth step of putting dried radish into the aged product and performing primary fermentation;
After separating the radish contained in the primary fermented product, steaming and drying, and heat-treating the remaining fermented product except for the radish, put the steamed-dried radish into the heat-treated mixture and ferment 1 to 3 times. a fifth step to perform;
a sixth step of steaming the re-fermented mixture at 90 to 110°C;
A seventh step of drying and powdering the radish contained in the steamed mixture;
In the second step,
With respect to 60 parts by weight of the seaweed root or kelp root, 20 parts by weight of Cudrania mulberry, reishi mushroom, angelica, choseokjam, sauerkraut, seon leaf, sedum, jayak, mint, herbs, green tea leaves, goji berries, omija, pine needles, health, brown rice A method for producing a natural fermented seasoning, characterized in that it is mixed in a ratio of 16 to 24 parts by weight of at least one herb of cordyceps cordyceps, eosincho, seaweed, mother-of-pearl and thistle. delete The method of claim 1,
In the fourth and fifth steps,
The fermentation is a method for producing a naturally fermented seasoning, characterized in that it is performed for 4 to 7 days at a temperature of 3 to 10 ℃. The method of claim 1,
In the fifth step,
The fermented product remaining except for the radish is a method for producing a natural fermented seasoning, characterized in that heat treatment is performed at 60 to 90°C. The method of claim 1,
In the fifth step,
Radish contained in the fermented product is a method for producing a natural fermented seasoning, characterized in that the steaming for 12 hours to 24 hours at 40 to 60 ℃.

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