KR100750072B1 - Manufacturing methods for multicomponent seasonings - Google Patents

Abstract

The present invention relates to a method for producing a complex seasoning, comprising: (a) an animal concentrate selected from the group consisting of salt, powdered soy sauce, vegetable protein hydrolyzate, beef, pork, poultry, shellfish, beef bone, pork bone and chicken bone in a sealed mixer; Adding a powder selected from the group consisting of onion powder, garlic powder, sodium succinate and organic acid to the powder to uniformly stir the high hygroscopic powder raw material, and coating the stirring material with animal and vegetable oils; (b) a low hygroscopic powder raw material consisting of starch, wheat flour, sodium monoglutamate, sugar, glucose, nucleic acid and spices in the coating of step (a), onion concentrate, garlic concentrate, concentrate, cabbage concentrate, leek concentrate, Vegetable concentrates selected from the group consisting of leek concentrate, buttercup concentrate and red pepper concentrate, and animal concentrates selected from the group consisting of beef bone concentrate, pork bone concentrate, poultry concentrate, fish concentrate and shellfish concentrate, consist of beef flavor, pork flavor and poultry flavor Forming a granule by sequentially adding and mixing a liquid raw material including a fragrance selected from the group; And (c) circulating the dried gas to the granules of the step (b) to provide a method for producing a complex seasoning comprising the step of drying the granules and to perform all the above processes in a single device, thereby greatly increasing the drying time. It is possible to produce highly competitive compound seasoning with low equipment maintenance cost, low environmental treatment cost and low labor cost while minimizing fragrance loss.

Complex seasoning, moisture absorption, granule, drying

Description

Manufacturing method for multicomponent seasonings

1 is a view showing a schematic diagram of a hermetic mixer for producing a preferred seasoning according to the present invention.

The present invention relates to a method of manufacturing a complex seasoning, and more particularly, high hygroscopic raw materials having high hygroscopicity to moisture, and then uniformly stirred, and then coating animal and vegetable oil on the stirred raw material, and then the high hygroscopic raw materials. A low hygroscopic raw material having a lower moisture absorption than moisture and liquid raw materials such as animal and vegetable concentrates and fragrances are sequentially added and mixed to prepare granules, and a drying process is circulated in the prepared granules to carry out a drying process in one facility. It relates to a method for producing a complex seasoning to be carried out in.

Conventional seasonings are raw materials with high moisture absorption (salt, powdered soy sauce, hydrolyzed plant protein (HVP), powdered garlic, powdered onion, plant and animal concentrate powder, organic acid, etc.) and relatively low moisture absorption properties (starch, monoglutamic acid). Sodium, sugar, glucose, powdered spices, etc.) are mixed, liquid granules are added to form granules, the granules are dried at high temperature for a long time, pulverized, and then the final composite seasoning is prepared by sieving. Known.

However, the manufacturing process of the conventional composite seasoning is generally composed of a raw material mixing process, granulation process, drying process, grinding process, separation process, etc., each process has been manufactured using a separate manufacturing equipment.

This is a conventional method of manufacturing a seasoning compound, as all raw materials are mixed, liquid granules and water are added to form granules, so that high hygroscopic raw materials first absorb excess moisture, and thus, low hygroscopic raw materials are required for granulation. As the moisture is insufficient, excess moisture is required for uniform granulation, and when excess moisture is added, not only the drying time is long, but also some water-soluble raw materials are dissolved by the excess water to form large chunks and dried. The process becomes longer, and the dried product also forms a very hard mass that requires additional grinding and sieving processes.

In addition, since the conventional method requires a long drying time, the destruction of nutrients and the oxidation of oil components are promoted, and there is a problem of deterioration of the product, such as loss of added flavor. In particular, when the product is produced by the conventional method during the summer when the humidity of the air is high, the drying time is longer because the external air humidity is high, and it is difficult to remove sufficient moisture from the product. It is a situation where quality problems are hardened or microorganisms are contaminated.

In the manufacturing process of the conventional composite seasoning, the drying process discharges the high-temperature air containing the fragrance component, the rancidity of the oil to the outside, and also caused environmental problems such as air pollution.

In addition, the conventional method requires a variety of equipment at each stage in terms of production equipment, that is, a mixer, a granulator, a dryer, a pulverizer, a sieve separator, etc., resulting in poor workability and a high equipment investment cost. There has been a problem that a large amount of contaminants are generated while a large number of manpower is required.

Therefore, by mixing, coating, granulating, pulverizing and drying in a short time in a manufacturing facility incorporating a complex seasoning as in the present invention, by separating only the raw materials having high moisture hygroscopicity and coating them with animal and vegetable oils Development of a complex seasoning manufacturing process characterized by shortening the drying time by reducing the amount of water required in the granulation process and continuously circulating the cooling gas from which hot air or water is removed into the mixer in a sealed state to remove water. There is no case yet.

Accordingly, the present invention is to develop a new manufacturing process to enable the mixing, coating, granulation, grinding and drying process in an integrated production facility in order to solve the various problems raised in the conventional method of manufacturing seasonings. Was intended.

Therefore, the present invention minimizes the amount of water required for granulation by mixing the raw materials having high moisture absorption and coating with edible oil first and then mixing the remaining raw materials and mixing the liquid raw materials containing the water to form granules, An object of the present invention is to provide a method for producing a complex seasoning having a uniform quality by circulating a gas from which moisture is removed into a sealed mixer and drying the product in a short time.

In addition, the present invention is a mixer is composed of a high-efficiency mixing device having two pairs of mixing pedals to rotate in the opposite direction, the top of the mixer is provided with a crushing device for crushing the agglomerated mixture, hot air into the sealed mixer Alternatively, the circulating cooling gas removes moisture continuously and the discharged gas is recycled into the mixer by removing water through a cooling device and then cooling or heating the mixed seasoning device. Another purpose is to provide a process.

In addition, the present invention significantly improves workability and productivity by using a mixing, coating, granulating, crushing and drying facility, and produces a product having a uniform moisture content throughout the year regardless of the season or the environment. In addition, there is another object to provide a method of manufacturing a complex seasoning food having a high price competitiveness as an economical manufacturing process minimized the maintenance cost of the equipment and environmental treatment costs.

In order to achieve the above object, the present invention (a) salt, powdered soy and vegetable protein hydrolysates in a sealed mixer,
To animal concentrate powder selected from the group consisting of beef, pork, poultry, shellfish, beef bone, pork bone and chicken bone,
Adding a powder selected from the group consisting of onion powder, garlic powder, sodium succinate and organic acid to uniformly stir the high hygroscopic powder raw material, and coating the agitated animal or animal oil;
(b) a low hygroscopic powder raw material consisting of starch, wheat flour, sodium monoglutamate, sugar, glucose, nucleic acid and spices in the coating of step (a);
Vegetable concentrate selected from the group consisting of onion concentrate, garlic concentrate, radish concentrate, cabbage concentrate, leek concentrate, leek concentrate, buttercup concentrate, and pepper concentrate,

Animal concentrates selected from the group consisting of beef bone concentrate, pork bone concentrate, poultry concentrate, fish concentrate and shellfish concentrate,

Forming granules by sequentially adding and mixing a liquid raw material comprising a flavoring selected from the group consisting of beef flavoring, pork flavoring and poultry flavoring; And

(c) It provides a method for producing a complex seasoning comprising the step of circulating the dried gas to the granules of the step (b) to dry the granules.

Hereinafter, the present invention will be described in detail.

At this time, if there is no other definitions in the technical terms and scientific terms used herein, those having ordinary skill in the art to which this invention belongs have the meaning that is commonly understood.

In addition, repeated description of the same technical configuration and operation as in the prior art will be omitted.

According to the present invention, in the preparation of seasonings, the high hygroscopic powder raw material having high hygroscopicity against moisture is stirred uniformly, the agitated coating is applied to animal and vegetable oil, and then mixed with a liquid raw material to granulate the granules. At the time of preparation, moisture is prevented from being absorbed into the high hygroscopic powder raw material and additionally, no additional water is added, which greatly shortens the granulation drying time of the finished composite seasoning.

In addition, the present invention includes the coating process, the process of preparing granules by mixing the coating material while adding a low hygroscopic powder raw material and a liquid raw material having a relatively low hygroscopicity to moisture in order to dry it with a drying gas All processes, including processes, can be performed in one sealed mixer, minimizing fragrance loss and enabling the production of highly competitive complex seasonings with low equipment maintenance costs, low environmental treatment costs and low labor costs. will be.

Therefore, in the present invention, in order to perform all of the processes (a), (b) and (c) in one closed device, a mixer consisting of a closed space of a predetermined size is formed, but powder raw material is added to the mixer. The inlet and the lid for sealing the inlet and the nozzle for easily injecting the liquid raw material are provided, respectively, in the mixer is made of a high-efficiency mixing device having two pairs of mixing pedals rotating in opposite directions, The mixing device is provided with a crushing device for crushing the agglomerated mixture, the mixer is formed in communication with the outside and the inside of the gas nozzle is introduced into the heated air or dry gas from which the moisture is removed, the gas nozzle Cooling or heating field for recirculating by cooling or heating the air or gas containing moisture that dried granules inside the reactor It is preferred to use a producing apparatus for a composite seasoning which is provided outside the mixer.

At this time, the animal and vegetable oil used in the present invention is soybean oil (soybean oil), corn oil (jade oil), rapeseed oil, rice bran oil, safflower oil, sunflower oil, cottonseed oil, peanut oil, olive oil, palm oil, palm oil, mixed cooking oil, refined oil common, Shortening, red pepper seed oil, tallow, pork, etc. may be used singly or in mixture of two or more thereof, and it is preferable to use 0.5 to 10 parts by weight based on the total seasoning weight, which is less than 0.5 parts by weight. This is because it is not possible to coat the superhygroscopic powder sufficiently, and if it exceeds 10 parts by weight, the other essential ingredients cannot be used sufficiently.

In addition to animal and vegetable oils, in the present invention, 10 to 50 parts by weight of salt, 1 to 20 parts by weight of soy sauce, 1 to 10 parts by weight of vegetable protein hydrolyzate (HVP), and 1 to 10 parts by weight of animal concentrate powder, based on the total seasoning weight , 1 to 10 parts by weight of onion powder, 1 to 10 parts by weight of garlic powder and 1 to 1.0 part by weight of organic acid, 1 to 30 parts by weight of starch or wheat flour, 10 to 40 parts by weight of sodium monoglutamate (MSG) , 1-20 parts by weight of sugar, 1-20 parts by weight of glucose, 1-3.0 parts by weight of nucleic acid, 0.1-3.0 parts by weight of spices, 1-5 parts by weight of vegetable concentrate, 1-10 parts by weight of animal concentrate, and It is preferable to use the liquid raw material which consists of 0.2-5 weight part of fragrances. This is because it is well suited to the taste of the general public by the ingredients and the ratio of ingredients used to prepare a complex seasoning. However, the scope of the right is not limited by the purpose of the present invention by the component and component ratio, and if there is another component that meets the taste of the general public, the component may be further included, and the component ratio also varies according to the addition of the component. Can be.

In addition, the various animal and vegetable concentrates and concentrate powders described above in the present invention can be directly used to concentrate the raw material, or to dry the powder, or to select a commercial product that is commonly used for seasoning preparation, specifically spices are black pepper, mustard It is preferable to use citric acid (citric acid), succinic acid, etc. as an organic acid.

In the present invention, the drying gas used in the drying process preferably uses air or nitrogen gas from which moisture is contained in the gas by heating the gas, or a mixed gas of air and nitrogen gas.

On the other hand, when the subdivided in detail the method for producing a complex seasoning according to the present invention.

1. Raw material weighing

The powdery material with high hygroscopicity, the remaining powdery material with relatively low hygroscopicity, and liquid raw material are weighed separately.

2. Highly hygroscopic raw material mixing and coating

Salt, powdered soy sauce, onion powder, garlic powder, organic acid, etc., which are highly hygroscopic raw materials, are uniformly mixed using a mixer, and animal or vegetable oil is added or sprayed on the top of the mixer to coat a raw material mixture having high hygroscopicity.

3. Mixed remaining raw materials and liquid raw materials

Add the remaining ingredients (starch, MSG, sugar, glucose, nucleic acid, spices) to the oil-coated mixture and mix them uniformly, then add or spray the remaining liquid ingredients (flavor, vegetable concentrate, animal concentrate) at the top of the mixer. The granules are formed, and the lumps formed by the granules are entangled to form granules by pulverizing by operating a grinder installed in the mixer.

4. Drying

The moisture of the product is dried to 3.0% or less by passing the dehumidified gas (30 to 90 ° C.) into the mixer.

5. Separation and packaging: The dried granulated seasoning granules are passed through 12 mesh to remove large granules, then the small granules passing through 50 mesh are removed, and then only granules having a size between 12 and 50 mesh are used. Separate and carry out packaging work. This is because the granules within the above range look good in aesthetics.

Example 1

1) Raw Material Weighing: As the raw material with high hygroscopicity, salt 10Kg, powdered soy sauce 1.5Kg, HVP 0.5Kg, beef concentrate powder 500g, onion powder 1kg, garlic powder 1kg, citric acid 30g, the remaining low hygroscopic raw material 3kg corn starch It consists of MSK 6Kg, sugar 2kg, glucose 1.5kg, nucleic acid 120g, black pepper 200g. The liquid raw materials are 1kg refined beef tallow, 300g beef flavor, 600g onion concentrate, 600g garlic concentrate, 600g beef bone concentrate, etc. Was used.

2) Highly hygroscopic raw material mixing and coating: salt, powder soy sauce, HVP, onion powder, garlic powder and citric acid are added into the mixer and mixed for 3 minutes, and the refined beef heated to 60 ° C is sprayed onto the mixed raw material through the nozzle. By coating.

3) Mixing the remaining raw materials and liquid raw materials: Add corn starch, MSG, sugar, glucose, nucleic acid, and black pepper to the mixture coated with Uji to the mixer and mix it uniformly for 3 minutes, and the remaining liquid raw materials (beef flavor, onion concentrate) , Garlic concentrate, right bone concentrate) was sprayed on the upper part of the mixer to form granules, and the mass produced by crushing the granules was pulverized by operating a grinder installed in the mixer.

4) Drying: The product was dried by passing air heated at 70 ° C. into the mixer for 20 minutes.

5) Sieving: The dried granules are passed through 12 meshes to remove large granules, and then the small granules passing through 50 meshes are removed to separate only products having a size between 12 and 50 meshes. Produced.

Example 2

Except for using beef dry powder instead of beef concentrate in Example 1 was carried out in the same manner.

Example 3

Except for using additional 50g sodium succinate as a high hygroscopic raw material in Example 1 was carried out in the same manner.

Example 4

Except for using wheat flour instead of corn starch in Example 1 was carried out in the same manner.

Example 5

Except for using the pork bone concentrate instead of beef bone concentrate, beef flavor in Example 1 was carried out in the same manner.

Example 6

Except for using the broiler concentrate instead of beef bone concentrate, beef flavor in Example 1 was carried out in the same manner.

Example 7

Except for using shellfish concentrate, beef flavor instead of beef flavor in Example 1 was carried out in the same manner.

Example 8

Except for using shellfish concentrate instead of beef bone concentrate in Example 1, except that shellfish flavor was used instead of beef flavor was carried out in the same manner.

Example 9

Except for using olive oil instead of refined beef in Example 1 was carried out in the same manner.

Example 10

Except for using the heated nitrogen gas instead of the heated air in Example 1 was carried out in the same manner.

[Comparative Example]

Compound seasoning was prepared by the conventional method as follows. At this time, the composition of the used raw material is the same as in Example 1, but additionally 1.1kg of water was added during the manufacture of granules.

(1) Raw Material Weighing: Salt 10Kg, Powder Soy 1.5Kg, HVP 0.5Kg, Beef Extract Powder 500g, Onion Powder 1kg, Garlic Powder 1kg, Citric Acid 30g, Corn Starch 3kg, MSG 6Kg, Sugar 2kg, Glucose 1.5kg, Nucleic Acid 120g , Black pepper powder 200g, refined beef 1kg, beef flavor 300g, onion extract 600g, garlic extract 600g, beef bone extract 600g, a total of 30.45kg raw materials were used.

(2) Raw material mixing: The remaining raw materials except for the liquid raw materials were transferred to the ribbon mixer and mixed for 20 minutes.

(3) Liquid raw material addition process: A mixed solution of 1.1 kg of liquid raw material and water was slowly added to the mixed raw materials, and mixed for 20 minutes.

(4) Granulation step: Granules were prepared by taking a raw material mixed with a liquid raw material and passing it through a 12-mesh sieve.

(5) Drying: The granules were transferred to a drying tray, transferred to a dryer, and dried at 70 ° C. for 3 hours.

(6) Crushing: Since the dried product produced a lot of lumps, the lumps were crushed by hand.

(7) Sieve separation: The dried granules are passed through 12 mesh to remove the large granules, and then the small granules passing through the 50 mesh are removed to separate only granules having a size between 12 and 50 mesh. Seasoning granules were produced.

[Example 12] Comparison of the seasonings of the present invention and the seasonings produced by the conventional method and the productivity of the manufacturing process

Comparing the quality of the product obtained in Example 1 and Comparative Example with the productivity of the manufacturing process, the results shown in Table 1 to Table 3 were obtained.

As a result, the manufacturing method of the composite seasoning according to the present invention significantly shortens the drying time because it does not use excessive moisture, unlike the manufacturing method of the composite seasoning prepared by mixing regardless of the conventional moisture hygroscopicity, and according to a separate process Because it does not need to be equipped with equipment, it is possible to solve various problems such as low workability and productivity, generation of contaminants, long drying time, product stiffness, promotion of rancidity of fat and loss of fragrance components. Could know.

As described above, the present invention relates to the production of a complex seasoning food using a high moisture absorbent raw material is separated from the high moisture absorbent raw materials separately mixed or coated with animal and vegetable oil and then mixed with the remaining powder raw material and liquid After mixing the raw material to form granules, the present invention provides a method for producing a complex seasoning, characterized in that the drying operation is performed quickly by passing the gas having hot air or moisture removed therein. The conventional method for producing a complex seasoning is to produce granules by adding liquid raw materials after mixing all raw materials regardless of the moisture hygroscopicity of the raw materials. Although there are various problems such as low workability and productivity, generation of contaminants, long drying time, stiffness of product, promotion of rancidity of fat and loss of fragrance component, the present invention is mixed, coated, granulated, ground and dried. As the process is carried out in one facility, it provides a process for producing a complex seasoning with excellent quality of the final product by fundamentally solving various problems arising from the conventional method. In addition, by circulating the gas inside the sealed mixer to continuously remove the moisture of the product, the gas containing water is recycled to the inside of the mixer after removing the moisture through the cooling device or recycled again after heating, minimizing the loss of fragrance components do. Therefore, the manufacturing method according to the present invention is capable of producing high-quality compounded seasonings having a constant moisture content throughout the year regardless of the change of seasons or the environment, and thus high price competitiveness due to low equipment maintenance cost, low environmental treatment cost and low labor cost. It can provide complex seasonings.

Claims (5)

(a) salt, ground soy and vegetable protein hydrolysates in a sealed mixer; To animal concentrate powder selected from the group consisting of beef, pork, poultry, shellfish, beef bone, pork bone and chicken bone, Adding a powder selected from the group consisting of onion powder, garlic powder, sodium succinate and organic acid to uniformly stir the high hygroscopic powder raw material, and coating the agitated animal or animal oil; (b) a low hygroscopic powder raw material consisting of starch, wheat flour, sodium monoglutamate, sugar, glucose, nucleic acid and spices in the coating of step (a); Vegetable concentrate selected from the group consisting of onion concentrate, garlic concentrate, radish concentrate, cabbage concentrate, leek concentrate, leek concentrate, buttercup concentrate, and pepper concentrate, Animal concentrates selected from the group consisting of beef bone concentrate, pork bone concentrate, poultry concentrate, fish concentrate and shellfish concentrate, Forming granules by sequentially adding and mixing a liquid raw material comprising a flavoring selected from the group consisting of beef flavoring, pork flavoring and poultry flavoring; And (c) A method of producing a complex seasoning comprising the step of circulating the dried gas to the granules of the step (b) to dry the granules. The method of claim 1, 10 to 50 parts by weight of salt, 1 to 20 parts by weight of powdered soy sauce, 1 to 10 parts by weight of vegetable protein hydrolyzate, 1 to 10 parts by weight of animal concentrate powder, 1 to 10 parts by weight of onion powder, garlic powder 1 0.5 to 10 parts by weight of a super hygroscopic powder raw material and animal and vegetable oil composed of -10 parts by weight and 1 to 1.0 parts by weight of organic acid, Low hygroscopic powder raw material consisting of 1 to 30 parts by weight of starch or wheat flour, 10 to 40 parts by weight of sodium monoglutamate, 1 to 20 parts by weight of sugar, 1 to 20 parts by weight of glucose, 1 to 3.0 parts by weight of nucleic acid and 0.1 to 3.0 parts by weight of spices. And A method for producing a complex seasoning comprising a liquid raw material comprising 1 to 5 parts by weight of vegetable concentrate, 1 to 10 parts by weight of animal concentrate and 0.2 to 5 parts by weight of flavor. The method of claim 1, The animal and vegetable oil in the group consisting of soybean oil, corn oil, rapeseed oil, rice bran oil, safflower oil, sunflower oil, cotton seed oil, peanut oil, olive oil, palm oil, palm oil, mixed cooking oil, refined common oil, shortening, red pepper seed oil, tallow and lard Method of producing a complex seasoning, characterized in that at least one oil selected. The method of claim 1, The dried gas is air, nitrogen, or a method of producing a complex seasoning, characterized in that a mixture of air and nitrogen. The method according to any one of claims 1 to 4, (A), (b) and (c) the process for producing a complex seasoning, characterized in that all performed in one sealed mixer.

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