KR101011240B1 - A granular natural seasoning and method for preparing the same - Google Patents

Abstract

The present invention relates to a granular natural seasoning prepared by mixing the natural seasoning raw material powder into a dough solution containing spirits and granulating the granular natural seasoning according to the present invention. It is prepared without mixing any other additives, so that when the prepared granular natural seasoning is added during cooking, the shape of the granules can be easily released in water. It was confirmed that it was in a safe range.

Natural seasonings, granules, spirits

Description

A granular natural seasoning and method for preparing the same

The present invention relates to a granular natural seasoning and a method for manufacturing the same, and more specifically, natural seasoning raw powders such as anchovy, shrimp, and kelp mixed with a dough solution containing spirits, and then granulated natural seasoning And to a method for producing the same.

With the recent rise in income levels, the quality of life and the tendency to focus on health have drastically reduced the use of chemical seasonings such as sodium glutamate (MSG) or nucleic acid seasonings. There is a growing interest in natural seasonings.

As a natural seasoning, various natural materials such as animals, plants, and seafood are used. Seasonings using only natural ingredients without adding artificial chemicals are largely divided into methods of extracting, concentrating and extracting natural materials, or by powdering natural materials.

Recently, many natural powders such as anchovies, kelp, and mushrooms have been used in cooking at home, and powdered natural seasoning products have been released. The advantage of powdered natural seasoning is that it can be consumed without losing the nutritional ingredients of the ingredients, so you can feel the natural taste. However, due to the nature of the powder there is a disadvantage such as flying or falling powder during cooking.

Anchovy is a fish species rich in amino acids and nucleic acids. Since it is caught a lot in the coast of Korea, it has long been used as a seasoning for flavoring foods made of various broths. In addition to being eaten while being processed into salted fish, it is widely used as a food ingredient in Korea.

Shrimp is caught in large quantities off the coast of Korea. Shrimp containing abundant nutrients such as istidine glutamine and a large amount of amino acids and nucleic acids has been processed or dried into salted fish since ancient times and used as food or food additives.

Kelp is a type of seaweed, an alkaline food rich in calcium, vitamins, iodine, and alginic acid. It promotes blood circulation and is effective in preventing arteriosclerosis and hypertension, and can remove waste products in the body. It is a natural health food that is good for women's skin beauty and has been used for cooking soups with excellent taste and aroma.

Regarding the conventional natural seasoning and its manufacturing method, the clam and onion, kelp and mushrooms are lived or steamed in Korean Patent Application No. 10-2003- 0003439 "Method of manufacturing natural seasoning", and then lyophilized to powder A method of preparing natural seasonings by mixing the powder and onion powder as a raw material and allowing the selective addition of kelp powder and mushroom powder to produce granules is disclosed. Republic of Korea Patent No. 10-0842677 "Natural Seasoning" And natural ingredients of natural seasonings, which are prepared by crushing and granulating red pepper, dried anchovy, kelp, and green seagrass represented by wild pepper, sesame, hemp or hemp, garlic, ginger and suncho Is disclosed.

In addition, Republic of Korea Patent Application No. 10-1995-0000689 "composite seasoning of Japanese cuisine using smoked bonito", smoked bonito powder and smoked bonito extract, kelp extract, soy powder, natural spices and various cooking ingredients are ideally mixed Flavor seasoning composition is disclosed that can be easily smoked bonito soup by granulation, and the Republic of Korea Patent No. 10-0316281 "Method of manufacturing a functional instant kimchi seasoning using fish and shellfish" has excellent taste and functionality in fish and shellfish Disclosed is a method for preparing an instant kimchi seasoning of a paste or granular form by enzymatically decomposing a material, purifying and concentrating a fish sauce, and mixing it with spices for kimchi seasoning.

However, there has not been disclosed a technique for granulating natural seasonings made from anchovies, shrimps, and kelp as main ingredients and mixing these powders into a dough solution including spirits.

The present inventors have intensively researched to overcome the disadvantages of the conventional natural seasoning as described above and to improve the ease of use while maintaining the advantages of the natural seasoning as it is, using a dough solution containing spirits and additives other than the raw material at all Without preparing the granules, and when the prepared granules were added during cooking, it was possible to prepare a natural seasoning that can easily be released in the form of granules in water to reach the present invention.

Accordingly, an object of the present invention is to dissolve easily in water when the natural seasoning is prepared in granular form and added during cooking in order to improve the inconvenience of use due to the blowing of powder, which is a disadvantage of the existing natural seasoning. It is to provide a natural seasoning having.

The purpose of the present invention as described above is to prepare the natural seasonings in granular form at the optimum mixing ratio using the dough solution containing alcohol without using any other additives in anchovy, shrimp and kelp powder, and when added in cooking It was achieved by confirming that it had the characteristic of disintegrating easily into powders at.

The present invention comprises the steps of drying and pulverizing one or more mixtures selected from the group consisting of anchovy, shrimp and kelp powder; Adding a dough solution including spirits to the raw material powder to prepare a mixture; Granulating the mixture; And after drying the granules, to provide a method for producing a granular natural seasoning consisting of separating the powder through a sieve to obtain granules.

In another aspect, the present invention provides a granular natural seasoning prepared by mixing the natural seasoning raw material powder into a dough solution containing spirits and granulated according to the above method.

The natural raw material according to the present invention is preferably one or a mixture of two or more selected from the group consisting of anchovy, shrimp and kelp, but is not limited thereto, and may have been used or used as a conventional seasoning material. Any natural material can be used.

Dough solution in the present invention comprises 70 to 100% by weight of alcohol, the remainder is preferably composed of water, but is not limited thereto, it can be adjusted in various ranges according to the properties and properties of the natural materials used.

Mixing of the natural raw material and the dough solution according to the present invention is preferably made of 40 to 90 parts by weight of the dough solution with respect to 100 parts by weight of the natural raw material, but is not limited thereto, in various ranges depending on the properties and properties of the natural materials used I can regulate it.

Therefore, the present invention is a granulated natural seasoning prepared by mixing 40 to 90 parts by weight of the dough solution to 100 parts by weight of powder of one or two or more mixtures selected from the group consisting of anchovy, shrimp and kelp, and then granulating the mixture. To provide.

When using anchovy, shrimp, and kelp mixed powder in the above, the preferred blending ratio is 50 to 80% by weight: 5 to 25% by weight: 10 to 30% by weight.

In another aspect, the present invention comprises the steps of pulverizing the anchovy, shrimp and kelp after drying separately; Preparing a respective mixture by adding a dough solution including spirits to each of the anchovy, shrimp, and kelp powders; Granulating each of said mixtures; After drying the respective granules, separating the powder through a sieving to obtain anchovy, shrimp and kelp granules respectively; And it provides a method for producing a granular natural seasoning consisting of mixing the anchovy, shrimp and kelp granules.

According to the above method, the anchovy, shrimp, and kelp powders are mixed with the dough solution, respectively, and then granulated to produce anchovy seasoning granules, shrimp seasoning granules, and kelp seasoning granules, and then mixed them. Provide seasonings.

The mixing ratio of the anchovy seasoning granules, shrimp seasoning granules and kelp seasoning granules is preferably 50 to 80% by weight: 5 to 25% by weight: 10 to 30% by weight.

The granular natural seasoning according to the present invention is prepared without mixing any other additives by mixing the raw material powder and the dough solution including alcohol at an optimum ratio, so that the granular natural seasoning prepared in the water is added when cooking. It is confirmed that the shape of the granules can be easily released, the water content and the water activity is in a safe range for microbial growth, and is a very useful invention for the food industry.

Hereinafter, preferred embodiments of the present invention will be described in more detail with reference to Examples. However, the scope of the present invention is not limited to these examples.

<Examples>

In order to prepare a natural seasoning according to the present invention, anchovies, shrimp and kelp were used as materials and all domestic products were used. The alcohol used for granulation was purchased and used as a fermented alcohol for food additives sold by the Korea Alcohol Sale Co., Ltd., the granulator used in granulation was used a rotary granulator.

Example 1 Preparation of Raw Powder

In using anchovies, shrimp, and kelp as raw materials, anchovy was first used after removing internal organs, and shrimp and kelp were used as raw materials. The anchovy, shrimp, and kelp before drying the powder to dry overnight in a drying chamber of 50 to 60 ℃ to dry the moisture content of 5% or less.

The raw materials dried above were first coarsely ground using a grinder, and then powdered by secondary grinding. The particle size of the powder was measured using a particle size analyzer (manufacturer: Beckman Coulter, model name: LS 13 320). As a result of analysis, the size of anchovy, shrimp, and kelp powder was found to be 88.76um, 92.00um and 92.71um, respectively (see FIGS. 1 to 3). The powder thus prepared was used for producing granules.

Example 2 Preparation of Raw Granules

A total of four granules were prepared using anchovy, shrimp, and kelp powder prepared in Example 1.

In the preparation of granules, the kneading state of raw materials is an important factor in determining the shape and quality of granules. In the present invention, the mixing ratio and the amount of water and alcohol are used for preparing granules because water / drink mixture or alcohol is used as the dough solution. It is the most important factor of the compounding ratio.

For each anchovy, shrimp and kelp powder raw materials 100% by weight: 0% by weight, 70% by weight: 30% by weight, 50% by weight: 50% by weight, 30% by weight: 70% by weight, 0% by weight: A dough solution having five compositions of 100% by weight was prepared, and granules were prepared using the same. After confirming the quality of the granules by comparing the properties of the resulting granules and the degree of disintegration when added to boiling water, the experiment was carried out by dividing the mixing ratio of water and alcohol in more detail according to the quality of the granules.

As shown in FIG. 4, after the dough solution was prepared, the dough solution was mixed with the raw material at a predetermined ratio to the weight of the raw material, and kneaded. Granules were immediately prepared in order to minimize volatilization of the alcohol, and dried granules were sufficiently dried in a drying chamber at 50 to 60 ° C. for 12 to 24 hours to remove water and alcohol, and to remove powder using a sieve, forming Granules were recovered.

Example 2-1 Preparation of Anchovy Granules

Granules were prepared by adding the dough solution to 40 kg of anchovy powder prepared in Example 1 until the dough was in a suitable dough state as described above. At this time, the amount of the dough solution was 16 kg, 40% of the weight of the anchovy powder.

As a result, the granules prepared by kneading with the alcohol solution of 100% alcohol had the best properties and disintegration (see FIG. 5).

TABLE 1

Characteristics and Disintegration of Anchovy Granules with Alcohol Content

Dough solution Granularity Disintegration degree water(%) spirits(%) 100 0 ○ × 70 30 ○ × 50 50 ○ × 30 70 △ × 0 100 △ ○

Example 2-2 Preparation of Shrimp Granules

Granules were prepared by adding a dough solution to 40 kg of shrimp powder prepared in Example 1 in the same manner as the preparation of the anchovy granules (see Table 2). At this time, the addition amount of the dough solution was 36 kg, which is 90% of the weight of the shrimp powder.

As a result, the mixing ratio of alcohol and water was 7: 3 in both the granule properties and the disintegration range were good (see Fig. 6).

TABLE 2

Characteristics and Disintegration of Shrimp Granules with Alcohol Content

Dough solution Granularity Disintegration degree water(%) spirits(%) 100 0 ○ × 70 30 ○ × 50 50 ○ △ 30 70 ○ ○ 0 100 △ ○

Example 2-3: Preparation of Kelp Granules

Granules were prepared by adding a ethanol mixed solution to 40 kg of kelp powder prepared in Example 1 in the same manner as the preparation of the anchovy granules (see Table 3). At this time, the amount of alcohol mixture was added to 20 kg which is 50% of the weight of kelp powder.

As a result, the form and disintegration of the granules in the dough solution including the spirit range of 50% to 70% by weight was well confirmed to enable the preparation of granules in a wider range than other granular products (see FIG. 7).

TABLE 3

Characteristics and Disintegration of Kelp Granules According to Alcohol Content

Dough solution Granularity Disintegration degree water(%) spirits(%) 100 0 ○ △ 70 30 ○ △ 50 50 ○ ○ 30 70 ○ ○ 0 100 △ ○

Example 2-4 Preparation of Granules of Mixed Powder

Granules were prepared by mixing three kinds of anchovy, shrimp and kelp powder prepared in Example 1.

In the determination of the mixing ratio of anchovy, shrimp, and kelp powder, preliminary experiments were carried out by mixing anchovy, shrimp, and kelp in various ratios to prepare a broth, and then carried out a sensory test on the staff of Sea Nuri. Anchovy, shrimp, and kelp were found to have the best taste when mixed at 65% by weight: 15% by weight: 20% by weight.

On the basis of this, granules were prepared in the same manner as described above in 40 kg of the powder mixed with anchovy, shrimp, and kelp in 65 wt%: 15 wt%: 20 wt% (see Table 4).

As a result, the disintegration was weak when the dough solution containing 70% by weight of alcohol was added. In the case of 100% by weight of alcohol, the granules were poor. It was possible to obtain a product having good seawater (see FIG. 8). At this time, the addition amount of the dough solution containing 90% by weight of alcohol was 26kg, 65% of the mixed powder.

TABLE 4

Characteristics and Disintegration of Mixed Powder Granules According to Alcohol Content

Dough solution Granularity Disintegration degree water(%) spirits(%) 100 0 ○ × 70 30 ○ × 50 50 ○ × 30 70 ○ △ 0 100 △ ○

Example 3 Determination of Water Content and Water Activity of Final Granule Products

The moisture content (infrared moisture meter-Sartorius, model name: MA100) and the water activity (water activity meter-Novasina, model name: AW SPRINT TH-500) of the four granules manufactured in Example 2 were measured and the results were obtained. Is shown in Table 5.

The water content was in the range of 3-6%, and the water activity was in the range of 0.2-0.3, indicating that it was relatively safe for microbial growth.

TABLE 5

Water Content and Water Activity of Granule Products

product name Moisture content (%) Water activity (AW) Anchovy granules 4.86 0.320 Shrimp Granule 6.75 0.309 Kelp granules 3.54 0.204 Mixed Granules 3.87 0.276

1 is a graph showing the particle size analysis results of the anchovy powder according to the present invention.

2 is a graph showing the particle size analysis results of the shrimp powder according to the present invention.

Figure 3 is a graph showing the particle size analysis results of kelp powder according to the present invention.

4 is in accordance with the present invention. It is a process diagram schematically showing a granular natural seasoning manufacturing process.

5 is a photograph showing anchovy granules and their disintegration according to the present invention.

Figure 6 is a photograph showing the shrimp granules and their disintegration according to the present invention.

7 is a photograph showing kelp granules and their disintegration according to the present invention.

8 is a photograph showing the mixed granules and their disintegration according to the present invention.

Claims (7)

Drying one or more mixtures selected from the group consisting of anchovies, shrimps, and kelp, followed by grinding to provide raw powders; Adding a dough solution comprising more than 0 to 50% by weight and less than 50% by weight of alcohol to less than 100% by weight to the raw material powder to provide a mixture; And Granulating the mixture; And After drying the granules, separating the powder through a sieving step to obtain granules Method for producing a granular natural seasoning consisting of. delete The method for producing granular natural seasoning according to claim 1, wherein 40 to 90 parts by weight of the dough solution is mixed with 100 parts by weight of the raw material powder. The method of claim 1, wherein the raw powder is anchovy, shrimp and kelp powder 50 to 80% by weight: 5 to 25% by weight: 10 to 30% by weight of the preparation method of the granular natural seasoning . Anchovy, shrimp and kelp are dried separately and then ground to provide raw powder; Adding to each of the anchovy, shrimp, and kelp powders a dough solution consisting of more than 0 to 50% by weight of water and at least 50% to 100% by weight of alcohol to provide each mixture; Granulating each of said mixtures; After drying the respective granules, separating the powder through a sieving to obtain anchovy, shrimp and kelp granules respectively; And Mixing each of the anchovy, shrimp and kelp granules Method for producing a granular natural seasoning consisting of. The method of claim 4, wherein the anchovy, shrimp and kelp granules are mixed in a blending ratio of 50 to 80% by weight: 5 to 25% by weight: 10 to 30% by weight. Granular natural seasoning prepared by the method of any one of claims 1 and 3 to 6.

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