KR101580684B1 - The manufacturing method of functiona natural seasonings - Google Patents

Abstract

The present invention relates to a method for producing a multifunctional natural seasoning, comprising the steps of: (a) drying a birch bark to a moisture content of 5% or less and grinding it to a size of 100 μm to 150 μm; (b) mixing the pulverized birch bark powder of the step (a): purified water at a weight ratio of 1: 1, and fermenting the mixture at a temperature of 28 to 36 ° C for 3 days; (c) mixing the fermented material of step (b): purified water in a weight ratio of 1: 5, and then extracting the mixture at a temperature of 85 ° C to 95 ° C for 2 hours, followed by filtration to prepare an extract; (d) drying the mushroom with a moisture content of 5% or less and pulverizing the mushroom to a size of 20 탆 to 50 탆; (e) mixing the material of step (d): purified water in a weight ratio of 1: 5, extracting the mixture at a temperature of 85 ° C to 95 ° C for 3 hours, and then filtering to prepare an extract; (f) mixing the extract of step (c) and the extract of step (e) at a weight ratio of 1: 5 to 1:30; (g) preparing a dried bulkhead; (h) adding the covering of step (g) to the mixed extract of step (f) and soaking for 5 to 12 hours; (i) extracting the covering of step (h) and germinating it in a germination container at 22 ° C to 28 ° C for 24 hours; (j) cooling the mixed solution of step (f) to a temperature of 5 to 10 캜, immersing the covering of step (i) in the solution, immersing the mixture for 1 to 3 hours, (k) germinating the covering of step (j) at a temperature of 7 캜 to 15 캜 for 24 hours; (l) adjusting the mixed liquid of step (f) to a temperature of 20 ° C to 30 ° C, and then dipping the coverall of step (k) for 1 to 3 hours, (m) germinating the covering of step (1) at a temperature of 22 ° C to 28 ° C for 24 hours; (n) drying the germinated coverings of step (m) to a moisture content of 5% to 10%; (o) fermenting the coverall of step (n) at 30 ° C to 38 ° C for 24 hours to make maltose; (p) drying the malt in step (o) at a moisture content of 5% to 10%, and pulverizing the malt to a size of 0.01 mm to 0.1 mm; (q) adding 100g to 300g of the malt powder per liter of purified water at 60 ° C to 80 ° C for 3 hours to 5 hours and then filtering to obtain an extract; (r) mixing the mixture of step (f) and the malt extract of step (q) at a weight ratio of 1: 1 to 10: 1; (s) mixing the mixture of step (r): fish sauce at a weight ratio of 10: 1 to 80: 1 and commercializing the mixture.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001]

The present invention relates to a process for producing a multifunctional natural seasoning.

Natural seasoning agents are seasonings made solely from natural products. Hydrolyzable seasoning, enzyme decomposition seasoning, extractive seasoning, or a combination type seasoning containing them.

1) Hydrolyzable seasoning: hydrolyzed protein, which is hydrolyzed to acid by using defatted soybean, wheat gluten, and corn gluten as raw materials. It is called hydrolyzed vegetable protein (HVP). There is also a hydrolyzed animal protein (HAP) made from gelatin and milk casein. The main ingredient is amino acid. In general, HVP is rich in umami and HAP is rich in sweetness.

2) Enzyme decomposition type seasoning: Yeast (baker's yeast, beer yeast, torula yeast) is self-digested with protease contained in itself. The main component is a peptide, which contains a nucleic acid-related substance.

3) Extract type seasoning: Beef extract which is a by-product of corn beef production, bonito soup, soup of chicken bone. It is a mixture of free amino acids or peptides.

The natural seasoning is used as a material type food such as sausage and fish cake, and is used as a seasoning source such as broth (soup) and seafood stew.

There is a flavor seasoning similar to natural seasoning, but it is a combination of natural seasoning and chemical seasoning.

      Malt is used as a raw material for beer, whiskey or starch syrup. Malt has a strong glycosidic and proteolytic activity. There are two types of malt and malt. The length of the molt is 1.5 ~ 2.0 times the length of the grain, and the latter is used for beer only from 3/4 to 4/5. Select raw materials and wash them thoroughly. Soaking in the summer is 1-3 days a day with 1 to 2 days of water exchange, in the winter 1 or 2 times a day with 3 to 4 days while doing the water. Water quality is better than soft water. After immersion, the barley (about 45% moisture) is drained and the surface is covered with 11 ~ 15cm thickness at 10 ~ 15 ℃ temperature. The baby comes out. In some cases, the temperature is higher than 30 ° C due to exothermic heat, so that the temperature is lowered by thinning the thickness while supplying water. And when the infant reaches 1.5 ~ 2.0 times of the length of the blossoms, the germination process ends. This is called rust malt. To prevent corruption in the end, it is dry, but avoid the loss of enzymatic power as long as it can.

Prior art relating to the present invention includes a patent application 10-2002-0016092 (a method of manufacturing a natural seasoning and a natural seasoning produced thereby).

Most of the seasonings, which are essential ingredients for the cooking of all foods, use chemical seasoning. However, since chemical seasoning is produced by using various additives such as synthetic preservative, coloring agent, etc., it is becoming a social problem because harmful additives are used. In addition, the existing natural seasoning is dried and powdered product like the anchovy powder, and when it is added to the food and cooked, the texture is deteriorated due to the added powder.

A problem to be solved by the present invention is to produce a multi-functional natural seasoning having a seasoning effect as well as a deodorizing effect by processing a natural food ingredient without using various additives used in a chemical seasoning.

The present invention relates to a method for producing a multifunctional natural seasoning, comprising the steps of: (a) drying a birch bark to a moisture content of 5% or less and grinding it to a size of 100 μm to 150 μm; (b) mixing the pulverized birch bark powder of the step (a): purified water at a weight ratio of 1: 1, and fermenting the mixture at a temperature of 28 to 36 ° C for 3 days; (c) mixing the fermented material of step (b): purified water in a weight ratio of 1: 5, and then extracting the mixture at a temperature of 85 ° C to 95 ° C for 2 hours, followed by filtration to prepare an extract; (d) drying the mushroom with a moisture content of 5% or less and pulverizing the mushroom to a size of 20 탆 to 50 탆; (e) mixing the material of step (d): purified water in a weight ratio of 1: 5, extracting the mixture at a temperature of 85 ° C to 95 ° C for 3 hours, and then filtering to prepare an extract; (f) mixing the extract of step (c) and the extract of step (e) at a weight ratio of 1: 5 to 1:30; (g) preparing a dried bulkhead; (h) adding the covering of step (g) to the mixed extract of step (f) and soaking for 5 to 12 hours; (i) extracting the covering of step (h) and germinating it in a germination container at 22 ° C to 28 ° C for 24 hours; (j) cooling the mixed solution of step (f) to a temperature of 5 to 10 캜, immersing the covering of step (i) in the solution, immersing the mixture for 1 to 3 hours, (k) germinating the covering of step (j) at a temperature of 7 캜 to 15 캜 for 24 hours; (l) adjusting the mixed liquid of step (f) to a temperature of 20 ° C to 30 ° C, and then dipping the coverall of step (k) for 1 to 3 hours, (m) germinating the covering of step (1) at a temperature of 22 ° C to 28 ° C for 24 hours; (n) drying the germinated coverings of step (m) to a moisture content of 5% to 10%; (o) fermenting the coverall of step (n) at 30 ° C to 38 ° C for 24 hours to make maltose; (p) drying the malt in step (o) at a moisture content of 5% to 10%, and pulverizing the malt to a size of 0.01 mm to 0.1 mm; (q) adding 100g to 300g of the malt powder per liter of purified water at 60 ° C to 80 ° C for 3 hours to 5 hours and then filtering to obtain an extract; (r) mixing the mixture of step (f) and the malt extract of step (q) at a weight ratio of 1: 1 to 10: 1; (s) mixing the mixture of step (r): fish sauce at a weight ratio of 10: 1 to 80: 1 and commercializing the mixture.

The multifunctional natural seasoning prepared according to the production method of the present invention can be used not only as a chemical seasoning ingredient made of various additives, but also as a natural product, removing odors of various food ingredients, It is seasoning.

Especially, the disadvantages of the insoluble seasoning which is made by drying the seasoning ingredients generally used are compensated, and they are prepared in the form of a liquid seasoning and a water-soluble powdery seasoning.

In order to accomplish the above object, the present invention provides a process for producing a multifunctional natural seasoning comprising: (a) drying the birch bark to a moisture content of 5% or less and grinding it to a size of 100 μm to 150 μm ; (b) mixing the pulverized birch bark powder of the step (a): purified water at a weight ratio of 1: 1, and fermenting the mixture at a temperature of 28 to 36 ° C for 3 days; (c) mixing the fermented material of step (b): purified water in a weight ratio of 1: 5, and then extracting the mixture at a temperature of 85 ° C to 95 ° C for 2 hours, followed by filtration to prepare an extract; (d) drying the mushroom with a moisture content of 5% or less and pulverizing the mushroom to a size of 20 탆 to 50 탆; (e) mixing the material of step (d): purified water in a weight ratio of 1: 5, extracting the mixture at a temperature of 85 ° C to 95 ° C for 3 hours, and then filtering to prepare an extract; (f) mixing the extract of step (c) and the extract of step (e) at a weight ratio of 1: 5 to 1:30; (g) preparing a dried bulkhead; (h) adding the covering of step (g) to the mixed extract of step (f) and soaking for 5 to 12 hours; (i) extracting the covering of step (h) and germinating it in a germination container at 22 ° C to 28 ° C for 24 hours; (j) cooling the mixed solution of step (f) to a temperature of 5 to 10 캜, immersing the covering of step (i) in the solution, immersing the mixture for 1 to 3 hours, (k) germinating the covering of step (j) at a temperature of 7 캜 to 15 캜 for 24 hours; (l) adjusting the mixed liquid of step (f) to a temperature of 20 ° C to 30 ° C, and then dipping the coverall of step (k) for 1 to 3 hours, (m) germinating the covering of step (1) at a temperature of 22 ° C to 28 ° C for 24 hours; (n) drying the germinated coverings of step (m) to a moisture content of 5% to 10%; (o) fermenting the coverall of step (n) at 30 ° C to 38 ° C for 24 hours to make maltose; (p) drying the malt in step (o) at a moisture content of 5% to 10%, and pulverizing the malt to a size of 0.01 mm to 0.1 mm; (q) adding 100g to 300g of the malt powder per liter of purified water at 60 ° C to 80 ° C for 3 hours to 5 hours and then filtering to obtain an extract; (r) mixing the mixture of step (f) and the malt extract of step (q) at a weight ratio of 1: 1 to 10: 1; (s) mixing the mixture of step (r): fish sauce at a weight ratio of 10: 1 to 80: 1 and commercializing the mixture.

     The multifunctional natural seasoning prepared according to the production method of the present invention is free from fermentation and decay of the food ingredients and enhances the seasoning effect and enhances the product quality.

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail with reference to examples. However, the embodiments according to the present invention can be modified into various other forms, and the scope of the present invention should not be construed as being limited to the embodiments described below. The embodiments of the present invention are provided to enable those skilled in the art to more fully understand the present invention.

Example  One

A liquid natural seasoning was prepared and prepared by the manufacturing method of the present invention.

Comparative Example  One

In general, liquid natural seasoning sold on the market was prepared.

Example  2

A natural seasoning in the form of a solid was prepared and prepared by the method of the present invention.

Comparative Example  2

In general, powdery natural seasoning sold on the market was prepared.

     The bean sprouts were kneaded with the natural seasoning of Example 1, Comparative Example 1, Example 2 and Comparative Example 2, and the odor, texture and overall taste were evaluated by the following methods. The taste sensation of the bean sprouts of Example 1, Comparative Example 1, Example 2, and Comparative Example 2 was evaluated for 30 sensory members of 20 to 40 generations, and the satisfaction with the taste was evaluated. In Example 3 and Comparative Example 3, the sensory evaluation was carried out using the five-point method for flavor, flavor, texture, overall taste, and sensory evaluation items (very bad: 1 point, slightly worse: 2 points, normal : 3 points, slightly better: 4 points, very good: 5 points), and the average scores are shown in Tables 1 to 3.

<Comparison of sensory evaluation of bean sprouts division Flavor Texture flavor Overall likelihood Example 1 4.9 4.7 4.8 4.8 Comparative Example 1 3.2 3.4 3.1 3.1

<Comparison table of sensory test of bean sprouts division Flavor Texture flavor Overall likelihood Example 2 4.9 4.8 4.8 4.8 Comparative Example 2 3.0 3.2 3.5 3.3

<Comparison of sensory evaluation of mackerel roasted with mackerel with liquid type seasoning> division Flavor Texture flavor Overall likelihood Example 1 4.8 4.7 4.8 4.8 Comparative Example 1 2.4 3.5 3.2 3.3

From Table 1 to Table 3, it can be seen that the addition of the natural seasoning of the present invention when cooked has remarkably reduced odor, and the taste, texture, and taste are significantly improved.

Claims (4)

(a) drying the birch bark to a moisture content of 5% or less and grinding to a size of 100 탆 to 150 탆;
(b) mixing the pulverized birch bark powder of the step (a): purified water at a weight ratio of 1: 1, and fermenting the mixture at a temperature of 28 to 36 ° C for 3 days;
(c) mixing the fermented material of step (b): purified water in a weight ratio of 1: 5, and then extracting the mixture at a temperature of 85 ° C to 95 ° C for 2 hours, followed by filtration to prepare an extract;
(d) drying the mushroom with a moisture content of 5% or less and pulverizing the mushroom to a size of 20 탆 to 50 탆;
(e) mixing the material of step (d): purified water in a weight ratio of 1: 5, extracting the mixture at a temperature of 85 ° C to 95 ° C for 3 hours, and then filtering to prepare an extract;
(f) mixing the extract of step (c) and the extract of step (e) at a weight ratio of 1: 5 to 1:30;
(g) preparing a dried bulkhead;
(h) adding the covering of step (g) to the mixed extract of step (f) and soaking for 5 to 12 hours;
(i) extracting the covering of step (h) and germinating it in a germination container at 22 ° C to 28 ° C for 24 hours;
(j) cooling the mixed solution of step (f) to a temperature of 5 to 10 캜, immersing the covering of step (i) in the solution, immersing the mixture for 1 to 3 hours,
(k) germinating the covering of step (j) at a temperature of 7 캜 to 15 캜 for 24 hours;
(l) adjusting the mixed liquid of step (f) to a temperature of 20 ° C to 30 ° C, and then dipping the coverall of step (k) for 1 to 3 hours,
(m) germinating the covering of step (1) at a temperature of 22 ° C to 28 ° C for 24 hours;
(n) drying the germinated coverings of step (m) to a moisture content of 5% to 10%;
(o) fermenting the coverall of step (n) at 30 ° C to 38 ° C for 24 hours to make maltose;
(p) drying the malt in step (o) at a moisture content of 5% to 10%, and pulverizing the malt to a size of 0.01 mm to 0.1 mm;
(q) adding 100g to 300g of the malt powder per liter of purified water at 60 ° C to 80 ° C for 3 hours to 5 hours and then filtering to obtain an extract;
(r) mixing the mixture of step (f) and the malt extract of step (q) at a weight ratio of 1: 1 to 10: 1;
(s) mixing the mixture of step (r): fish sauce at a weight ratio of 10: 1 to 80: 1 and commercializing the product.
A powder obtained by freeze-drying a mixed solution of step (s) of claim 1.
A liquid natural seasoning prepared by the method of claim 1.




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