KR101452275B1 - Universal seasoning and method for manufacturing thereof - Google Patents

Abstract

The present invention relates to a versatile seasoning and a method for producing the seasoning.
The versatile seasoning of the present invention comprises 1 to 10% by weight of apple puree, 1 to 10% by weight of chopped garlic, 0.01 to 1% by weight of chopped ginger, 1 to 10% by weight of chopped onion, 5 to 25% by weight of red pepper powder, A cystine, a cysteine, a glycine, and a thiamine hydrochloride, wherein the yeast extract powder contains 0.5 to 5 wt% of yeast extract powder, 0.5 to 5 wt% of complex seasoning, 2 to 20 wt% of starch syrup, 0.5 to 15 wt% 0.01 to 1 wt% of an amino acid, 0.5 to 5 wt% of a brewed soy sauce, 0.01 to 1 wt% of an acidulant consisting of citric acid and vitamin C, 1 to 10 wt% of a red pepper sauce, 2 to 30 wt% And 40 to 70% by weight of purified water.
According to the present invention, there is provided a versatile seasoning and a method for manufacturing the same, which can increase the ease of use of shrimp sauce and anchovy sauce, which are limited in use due to unique seizures, and can be used regardless of the type of food.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a seasoning for multi-

The present invention relates to a versatile seasoning and a method of preparing the same, and more particularly, to a versatile seasoning and a method for preparing the same, which can increase the ease of use of shrimp sauce and anchovy sauce, Seasoning and a method for producing the same.

Salted and fermented seafoods are traditional foods of Korea, which are made by adding salt to salted fishes and salting to inhibit the propagation of spoilage bacteria and to decompose meat by enzymatic action of autolytic digestive enzymes or microorganisms.

Anchovy sauce is an animal fermented seasoning which is mainly used as an essential seasoning material of kimchi, which is prepared by fermenting salted fermented fish for a certain period by thoroughly mixing salt equivalent of 25 ~ 30% of raw material weight with fresh anchovy as a raw material.

The salinity and pH levels of these anchovy sauces ranged from pH 6.0, 1.0% of total nitrogen content, 23 ~ 25% of salinity, 50 ~ 60% of amino nitrogen content in total nitrogen, .

However, it has an unpleasant odor containing a large amount of volatile low-molecular-weight compounds unique to raw fish ingredients and has a characteristic of easily decomposing and deteriorating during circulation, so that it is difficult to universally use as a general seasoning material other than kimchi seasoning, .

Fermented seafood such as salt-fermented shrimps is fermented during the fermentation process, which reduces the solubility of muscle fiber proteins due to the clotting of the polypeptide chains and part of the protein chain is degraded by enzymes, And related substances, amines, ammonia, creatinine, etc. Are increased, thereby giving a unique taste and aroma. In addition, the fat is decomposed into ketal aldehyde and alcohol, which contributes to the directional enhancement.

The shrimp is a traditional food that is fermented by microorganisms and self-digestion by enzymes present in raw shrimp, and is excellent in taste and nutrition. It is used in various foods such as soup, stew, and kimchi.

However, the conventional shrimp sauce has a characteristic unpleasant odor due to the smell of raw shrimp and volatile basic nitrogen produced during the fermentation process. Such uncomfortable shrimp is one of the factors that young consumers avoid shrimp.

In order to solve the problems of these traditional foods and to make them readily available to both sexes, it is necessary to eliminate the quality inhibition factors contained in the conventional anchovy sauce and shrimp sauce and to utilize useful functional materials appropriately and to provide nutrition, palatability, It is urgent to produce such high-quality fermented seasonings.

Related prior arts include Korean Patent Laid-Open No. 10-2012-0079973 (shrimp containing bay leaf extract and its preparation method) and Korean Patent Laid-Open No. 10-2010-0040791 (bamboo salt shrimp mixed with bamboo salt).

The object of the present invention is to provide a multipurpose seasoning which can be used regardless of the type of food, which increases the easiness of the salted shrimps and anchovy sauce which were limited in use due to the unique catch due to the simplification of the manufacturing process, And a manufacturing method thereof.

It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory and are not intended to limit the invention to the particular embodiments that are described. It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory and are not restrictive of the invention, There will be.

To achieve the above object, the versatile seasoning of the present invention comprises 1 to 10% by weight of apple puree, 1 to 10% by weight of ground chopped garlic, 0.01 to 1% by weight of chopped ginger, 1 to 10% by weight of chopped onion, Cystine, cystine, glycine, thiamine, cysteine, glutinone, thiamine, cysteine, cysteine, cysteine, 0.01 to 1% by weight of a complex amino acid composed of any one or more of the following acids, 0.5 to 5% by weight of brewed soy sauce, 0.01 to 1% by weight of an acidulant consisting of citric acid and vitamin C, 1 - 10% 4 to 25% by weight of purified salt, and 40 to 70% by weight of purified water.

The shrimp sauce contains 10% by weight.

The anchovy sauce is characterized in that it contains 15% by weight.

The apple puree was prepared by mixing 4.2% by weight of chopped garlic, 4.9% by weight of chopped garlic, 0.5% by weight of chopped ginger, 2% by weight of chopped onion, 9% by weight of red pepper powder, 2.4% by weight of shrimp, 0.5% by weight of yeast extract powder, 0.3 wt% of a complex amino acid composed of at least one of cysteine, cystine, glycine and thiamine hydrochloride, 1.2 wt% of brewed soy sauce, 0.1 wt% of an acidulant made of citric acid and vitamin C, 2.4 wt 4.1% by weight of anchovy sauce, 6.1% by weight of purified salt, and 55.3% by weight of purified water.

The method for producing a versatile seasoning according to the present invention comprises the steps of: preparing an apple puree that has been crushed with an apple removed from the skin and seed; 1 to 10% by weight of the apple puree, 1 to 10% by weight of chopped garlic, 0.01 to 1% by weight of chopped ginger, 1 to 10% by weight of chopped onion, 5 to 25% by weight of red pepper powder, 1 to 20% A complex amino acid comprising 0.01 to 1 wt.% Of at least one of cysteine, cystine, glycine and thiamine hydrochloride, 0.5 to 5 wt% of extract powder, 0.5 to 5 wt% of complex seasoning, 2 to 20 wt% of starch syrup, %, Brewed soy sauce 0.5-5 wt.%, Acidulant made of citric acid and vitamin C 0.01-1 wt.%, Kochujang 1-10 wt.%, Anchovy sauce 2-30 wt.%, Purified salt 4-25 wt. Mixing the ingredients in the order of 40 to 60mesh to obtain a mixture; and heating the mixture at 65 to 75 ° C for 15 to 30 minutes, followed by cooling to obtain a versatile seasoning The method comprising the steps of:

According to the present invention, there is provided a versatile seasoning and a method for manufacturing the same, which can increase the ease of use of shrimp sauce and anchovy sauce, which are limited in use due to unique seizures, and can be used regardless of the type of food.

In particular, the seasoning so far has not had a fresh taste of seasoning due to heating, but the present invention has a proper salinity and is characterized in that a fresh taste of seasoning is alive by reducing the sterilization heating temperature and time, It can be used for various foods as a multipurpose seasoning which can be commonly used for heating food (food which uses heat when cooking) and a non-stick seasoning).

In addition, the simplification of the manufacturing process makes it possible to provide an inexpensive product to consumers.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a diagram showing a process for producing a versatile seasoning according to the present invention. Fig.

Hereinafter, preferred embodiments and experimental examples of the present invention will be described in detail with reference to the accompanying drawings, and detailed description of known functions and configurations that may obscure the gist of the present invention will be omitted.

BRIEF DESCRIPTION OF DRAWINGS FIG. 1 is a diagram showing a process for producing a versatile seasoning according to the present invention; FIG.

As shown in the figure, the manufacturing method of the present invention starts from a step S1 in which an apple puree is first prepared by crushing an apple with a husk and seed removed.

The apples used in the step S1 are those having a sugar content of 12 to 15 brix ° and are prepared in a puree form so as to sweeten the flavor and aroma of the apple in order to improve the sensual taste and color of the seasonings. This means that the apple puree is made by crushing the peel and seedless apple and making small particles.

S2 is a complex amino acid composed of at least one of apple puree, chopped garlic, chopped ginger, chopped onion, red pepper powder, salted salted salted shrimp, yeast extract powder, complex seasoning, syrup, white sugar, cysteine, glycine and thiamine hydrochloride, Soy sauce, citric acid and vitamin C, kochujang, anchovy sauce, refined salt, and purified water.

At this time, it is difficult to mix the materials at random at one time. To solve this problem, the respective materials are sequentially put in order, and grindding is performed while grinding each material. As a result, the particles become uniform and well mixed to form a water-limited seasoning.

In other words, the commercially available seasoning is very limited in its amount to be used in a diluted form and contains a large amount of water, which makes it difficult to sterilize. However, since the present invention boils up to a limit that can be mechanically grinded The final product, the seasoning, is in a state of limited water. Therefore, in the seasoning of the final product, the melanocyte reaction does not occur before the consumer uses it, so that it can be used in a versatile manner. The myrrh (sugar-amino) reaction occurs when the food is purchased by the consumer and the peculiar catch of the anchovy sauce and the shrimp is disappeared So that the flavor is enhanced.

The above materials will be described as follows.

Minced garlic, chopped ginger, chopped onion, syrup, brewed soy sauce, black pepper, kochujang, refined salt, and purified water are commonly used as seasonings, so a description thereof will be omitted.

The shrimp is a traditional food that is fermented by microorganisms and is self-digested by the enzymes present in the raw shrimp. It is a food with excellent taste and nutrition. In general, the calories of shrimp are 43 kcal and the moisture is about 37% 23g, high sodium content, and rich in calcium, phosphorus, and potassium

Anchovy sauce is prepared by mixing freshly prepared anchovy with salt equivalent to 25-30% of raw material weight, fermenting salting for a certain period of time, filtering the resulting fermentation broth, or adding a saline solution to the filtrate residue to obtain a secondary or tertiary salting The purified filtrate obtained by fermentation is solely or mixed and then packaged in a pasteurized or non-pasteurized form, which is readily available in the market.

Red pepper powder is a dried seasoned red pepper, which is usually used to produce a crispy taste. However, since this is an inherent property containing a large amount of water, the present invention lowers the moisture content by boiling up to the limit that the consumer can mechanically grind down to obtain Melad Moyer's reaction after purchase. The mixture is pulverized at 4,500 rpm or more for 20 to 30 minutes, and the remaining materials are pulverized at 3,500 rpm or more for 30 minutes to mix particles having a particle size of about 100 to 150 mesh.

The yeast extract powder was prepared by destroying yeast cells such as baker's yeast, brewer's yeast, and wine yeast, and crushing the yeast cells. The resulting yeast extract was centrifuged at 40 to 50 ° C and autolysed by yeast enzyme After removing the cells, they are concentrated after clarifying filtration, and then powdered by spray drying to obtain a solution containing about 35% of free amino acid, about 10% of peptide protein, about 5 to 10% of nucleic acid related substances, about 15% It is a material used as a natural seasoning with different flavor, taste and aroma.

Composite seasoning refers to a seasoning prepared by coating or blending a nucleic acid-based seasoning with sodium glutamate as a main ingredient. Since a synergistic effect of the flavor is produced according to the combination of the two ingredients, Exhibit a strong and intricate richness that can not be obtained.

The complex amino acid is composed of at least one of cysteine, cystine, glycine, and thiamine hydrochloride, and is added to a mixture of various factors such as sugar, amino acid and pH rather than a single amino acid seasoning to induce melody reaction .

That is, after the melamidyl reacting, the melanoidin pigment is obtained, and the melanoidin has a unique flavor, and the flavor enhancing effect is also obtained. At this time, the unpleasant odor of the salted shrimp and anchovy sauce is changed into a savory taste. However, this melamine Myrrh reaction occurs at high temperatures above 95 ° C and occurs when the moisture content is high.

Therefore, the commercially available seasoning has a very limited application in which it can be used in a diluted form and contains a large amount of water. Therefore, the melamine-myrrhade reaction has already occurred in the seasoning itself before cooking, so that the sensory characteristics may be lowered for multi- . Accordingly, the present invention prevents the melamine myrrh reaction in the product state prior to the purchase of the product, thereby retaining the ingredient of the mixed material, thereby making it possible to use the product versatile.

The acidic ingredients are citric acid and vitamin C, which are food additives added for the purpose of imparting acidity to food.

In order to obtain the desired effect of the present invention, the above materials are used in an amount of 1 to 10% by weight of apple purée, 1 to 10% by weight of chopped garlic, 0.01 to 1% by weight of chopped ginger, Wherein the yeast extract powder is used in an amount of 0.5 to 5% by weight, the compound seasonings in an amount of 0.5 to 5% by weight, the starch syrup in an amount of 2 to 20% by weight, the whitening starch in an amount of 0.5 to 15% by weight, the cysteine 0.01 to 1 wt% of a complex amino acid consisting of at least one of cystine, glycine and thiamine hydrochloride, 0.5 to 5 wt% of brewed soy sauce, 0.01 to 1 wt% of an acidulant and vitamin C, 1 to 10 wt% It is preferable that the composition contains 2 to 30% by weight of a fish sauce, 4 to 25% by weight of a purified salt, and 40 to 70% by weight of purified water. The ingredients that increase the sensory properties of consumers such as pH, Due to its unique and unique catches, At the same time as the nopyeojum wotdeon Anchovy Sauce and ease of shrimp can be used regardless of the type of food to consumers it will be able to provide the convenience and preference of use.

Therefore, when the temperature is out of the above range, it is not universally used due to the unique anchovy sauce and salted shrimp, and melamine myrrh reaction occurs before cooking, which makes it difficult to use it versatile.

More preferably, the above-mentioned apple puree is selected from the group consisting of 4.2 wt% of chopped garlic, 4.9 wt% of chopped garlic, 0.5 wt% of chopped ginger, 2 wt% of chopped onion, 9 wt% of red pepper powder, 2.4 wt% of shrimp, 0.5 wt% of yeast extract powder, 0.3 wt% of a complex amino acid composed of at least one of cysteine, cystine, glycine and thiamine hydrochloride, 1.2 wt% of brewed soy sauce, 0.1 wt% of an acidifier consisting of citric acid and vitamin C, 0.5 wt% of starch, 4.9 wt% 2.4% by weight of kochujang, 4.1% by weight of anchovy sauce, 6.1% by weight of purified salt, and 55.3% by weight of purified water, which is the most preferred seasoning for consumers.

In step S3, the mixture is heated at 65 to 75 DEG C for 15 to 30 minutes and then cooled to produce a versatile seasoning.

In order to make it more versatile, the mixture is heated at 65 ~ 75 ℃ for 15 ~ 30 minutes in order to mix the effective ingredients of the mixture and to reduce the catches unique to shrimp and anchovy. If the temperature exceeds 75 ° C and the heating time is outside the range of 15 to 30 minutes, the ingredients of the materials may be destroyed and a melamine myrrh reaction may occur. If the heating temperature is less than 65 ° C and less than 15 minutes, And if heated for more than 30 minutes, the usability of the materials may be destroyed by heating for a long time.

Since the unique catch of shrimp and anchovy fish sauce is reduced through the above-described manufacturing process, the ease of the anchovy sauce, which is difficult to be universally used as a seasoning material, is enhanced. Melad myrrh reaction does not occur before cooking, So that it can be used regardless of the type of food, so that it is possible to give convenience to consumers.

The present invention will be described in more detail with reference to the following examples and experimental examples, but the scope of protection is not limited to the following examples and experimental examples.

Example 1 Preparation of the versatile seasoning of the present invention

After removing the peel and seeds from the apples, they were crushed to prepare apple puree.

120 g of chopped garlic was added to 100 g of the apple purée and mixed by grinding at 3,500 rpm for 30 minutes through a blender.

Then, 10 g of ground ginger was added and mixed with a grinder through a blender at 3,500 rpm for 30 minutes.

Next, 50 g of chopped onion was added and mixed with a grinder through a blender at 3,500 rpm for 30 minutes.

Then, 220 g of red pepper powder (containing 30% of red pepper powder from Chungcheongnam-do) was added and mixed by grindding at 4,500 rpm for 20 minutes through a blender.

Then, 60 g of shrimp (Hongsung Kwangcheon) was added and mixed by grinding the mixture at 3,500 rpm for 30 minutes through a blender.

Then, 25.1 g of seasoning (15.1 g of yeast extract powder and 10 g of complex seasoning) was added, and the mixture was mixed by grinding at 3,500 rpm for 30 minutes through a blender.

Then, 120 g of starch syrup was added and mixed with a grinder through a blender at 3,500 rpm for 30 minutes.

Then 40 g of whiteness was added, and the mixture was mixed with a grinder through a blender at 3,500 rpm for 30 minutes.

Then, 8.5 g of a complex amino acid (cysteine: cystine: glycine: thiamine hydrochloride = 0.8: 0.47: 2.0: 0.03 weight ratio) was added and mixed by grinding at 3,500 rpm for 30 minutes through a mixer.

Then, 30 g of brewed soy sauce was added and mixed with a grinder through a blender at 3,500 rpm for 30 minutes.

Then, 2.54 g of an acidulant (citric acid: vitamin C = 0.7: 0.3 weight ratio) was added and mixed by grinding the mixture at 3,500 rpm for 30 minutes through a blender.

Then, 60 g of red pepper paste was added and mixed with a grinder through a blender at 3,500 rpm for 30 minutes.

Then, 100 g of anchovy sauce was added and mixed with a grinder through a blender at 3,500 rpm for 30 minutes.

150 g of tablets were then added and mixed with a grinder through a blender at 3,500 rpm for 30 minutes.

Then, 1,353.86 g of purified water was added and mixed through a blender to prepare a final mixture.

The mixture was heated at 70 DEG C for 20 minutes and then cooled to prepare the versatile seasoning of the present invention.

<Experimental Example 1> Sensory evaluation

1. Sensory evaluation during cooked chicken stir-fry

The sensory test for the versatile seasoning of Example 1 was carried out.

As a control, chicken seasoning for sale was prepared.

The flavor of each of the above seasonings was evaluated, and the flavor of the cooked foods was evaluated after cooking the chicken stir fry using the above seasonings.

The sensory test was conducted on 100 students, 100 ordinary students, and 100 elementary school students. The score was 7 points. (1 point: Very disliked, 2 points: No, 3 points: 6 points: good, 7 points: very good).

The test items are as shown in Table 1 below.

object On the whole taste
A rating Purchase Physician Completeness of product Example 1 Control Example 1 Control Example 1 Control student 6.35 4.35 5.21 4.08 6.23 5.25 Public 6.25 4.45 5.68 4.15 6.34 5.38 Elementary student 6.52 4.80 Due to the younger age
Difficulty listing data 6.20 5.12

As shown in the above Table 1, it was found that when the chicken broth was cooked in the same manner as in the control with the seasoning of Example 1 of the present invention, compared with the case where the ordinary chicken broth was cooked with the seasoning currently on the market as a control, The results of this study are as follows. First, the evaluation score of the anchovy sauce and shrimp sauce was not good.

Also, it was found that the purchasing intention according to Example 1 was high and the completeness of the product was also high.

2. Sensory evaluation during cooking

The sensory test for the versatile seasoning of Example 1 was carried out.

As a control, we prepared the seasoning which is currently sold.

The flavor of each of the above seasonings was evaluated, and the taste of these cooked foods was evaluated after cooking the spicy hot springs using the above seasonings.

The sensory test was conducted on 100 students, 100 ordinary students, and 100 elementary school students. The score was 7 points. (1 point: Very disliked, 2 points: No, 3 points: 6 points: good, 7 points: very good).

The test items are as shown in Table 1 below.

object On the whole taste
A rating Example 1 Control student 6.55 3.15 Public 6.76 4.05 Elementary student 6.02 2.80

As shown in the above Table 1, it was found that the cooked sauce with the seasoning of Example 1 of the present invention in the same manner as that of the control was higher in comparison with the case where the ordinary sauteotang was cooked with the seasoning currently on the market as a control, The results of this study were as follows. First, the evaluation of the anchovy fish sauce and shrimp sauce was not satisfactory.

Also, it was found that the purchasing intention according to Example 1 was high and the completeness of the product was also high.

As a single seasoning product, it can be used for various purposes, so it can be used regardless of the kind of food. It is also convenient for consumers because it can improve the convenience of salted shrimps and anchovy sauce. It is possible to provide a versatile seasoning having an effect that can be used.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the inventions. You can implement the examples. The scope of the present invention is defined by the appended claims, and all differences within the scope of the claims are to be construed as being included in the present invention.

Claims (5)

1 to 10 wt% of apple puree, 1 to 10 wt% of chopped garlic, 0.01 to 1 wt% of chopped ginger, 1 to 10 wt% of chopped onion, 5 to 25 wt% of red pepper powder, 1 to 20 wt% 0.01 to 1% by weight of a complex amino acid composed of at least one of cysteine, cystine, glycine and thiamine hydrochloride, 0.5 to 5% by weight of a complex seasoning, 0.5 to 5% by weight of a starch syrup, 2 to 20% A mixture of citric acid and vitamin C in an amount of 0.01 to 1% by weight, brewed soy sauce in an amount of 0.5 to 5% by weight, citric acid and vitamin C in an amount of 0.01 to 1% Made,
Multipurpose seasoning.
The method according to claim 1,
Wherein the shrimp sauce contains 10 wt% of the seasoning.
The method according to claim 1,
Wherein the anchovy sauce contains 15% by weight of the sauce.
The method according to claim 1,
The apple puree was prepared by mixing 4.2% by weight of chopped garlic, 4.9% by weight of chopped garlic, 0.5% by weight of chopped ginger, 2% by weight of chopped onion, 9% by weight of red pepper powder, 2.4% by weight of shrimp, 0.5% by weight of yeast extract powder, 0.3 wt% of a complex amino acid composed of at least one of cysteine, cystine, glycine and thiamine hydrochloride, 1.2 wt% of brewed soy sauce, 0.1 wt% of an acidulant made of citric acid and vitamin C, 2.4 wt , 4.1% by weight of anchovy sauce, 6.1% by weight of purified salt, and 55.3% by weight of purified water.
Multipurpose seasoning.
Removing the peel and seeds of the apple, and then crushing to prepare an apple puree;
1 to 10% by weight of the apple puree, 1 to 10% by weight of chopped garlic, 0.01 to 1% by weight of chopped ginger, 1 to 10% by weight of chopped onion, 5 to 25% by weight of red pepper powder, 1 to 20% A complex amino acid comprising 0.01 to 1 wt.% Of at least one of cysteine, cystine, glycine and thiamine hydrochloride, 0.5 to 5 wt% of extract powder, 0.5 to 5 wt% of complex seasoning, 2 to 20 wt% of starch syrup, %, Brewed soy sauce 0.5-5 wt.%, Acidulant made of citric acid and vitamin C 0.01-1 wt.%, Kochujang 1-10 wt.%, Anchovy sauce 2-30 wt.%, Purified salt 4-25 wt. By weight, and the mixture is pulverized and mixed to prepare a mixture,
Heating the mixture at 65-75 DEG C for 15-30 minutes and then cooling to produce a versatile seasoning.
A method for manufacturing a versatile seasoning.

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