KR101789379B1 - Color furikake composition - Google Patents
Color furikake composition Download PDFInfo
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- KR101789379B1 KR101789379B1 KR1020150141649A KR20150141649A KR101789379B1 KR 101789379 B1 KR101789379 B1 KR 101789379B1 KR 1020150141649 A KR1020150141649 A KR 1020150141649A KR 20150141649 A KR20150141649 A KR 20150141649A KR 101789379 B1 KR101789379 B1 KR 101789379B1
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- sesame
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/202—Algae extracts
Abstract
The present invention relates to a color taste powder composition, and more particularly, to a color taste powder composition which exhibits a predetermined color inherent to a color food raw material and can thereby have various flavor, nutrition (functionality) Sex, differentiation, and the like, and can also significantly extend the shelf life of the color food itself.
The color taste powder composition according to the present invention is a color taste powder composition in which a predetermined color inherent to a raw material appears, comprising a flake raw material, a seasoning raw material and a granular raw material, wherein the flake raw material includes a yeast extract, Is sesame, and the granular raw material is characterized by granulating at least one raw material.
Description
The present invention relates to a color taste powder composition, and more particularly, to a color taste powder composition which exhibits a predetermined color inherent to a color food raw material and can thereby have various flavor, nutrition (functionality) Sex, differentiation, and the like, and can also significantly extend the shelf life of the color food itself.
Well-Being, which is represented by the health trend, is becoming a new lifestyle that means more life and happiness than physical abundance. At the forefront of this well-being is the variety of color foods, including color foods, such as vegetables, fruits, and grains.
Color Food is a health food that helps to maintain a harmonious diet and a healthy life. For example, black foods that prevent aging (black beans, black sesame, black rice, buckwheat, etc.); orange foods (carrots, pumpkins, sweet potatoes, persimmons, etc.) (Such as green tea, leek, broccoli and pine needles), white foods that lower cholesterol (garlic, onion, soybeans and white vegetables), purple foods to prevent heart disease and toxins (grapes, plums, blueberries, (Orange, corn, grapefruit, etc.), and red food (tomato, apple, pomegranate, red pepper, etc.).
The color of the food is beautiful, but the various ingredients contained in these colors are beneficial to our body. Since the method of eating such a color food as it is or eating it and cooking it is general, there are problems such as variety of dishes and convenience.
In order to solve such a problem, it is possible to obtain variety, convenience, and differentiation of the cooking while maintaining the taste and nutrition of the color food, and further, a method of extending the shelf life, I would like to apply it to flavor powder, aka Furikake.
There are already many products in the market, and the market size is very big. However, these products mimic other products and have almost similar taste and properties, and new products are no longer available.
In this reality, in order to pursue the convenient and diverse cooking methods that are aimed at modern people's lifestyle and busy eating habits, the breakthrough product that can distinguish the flavor products classified by the flavors and obtain the efficacy of each color food Is required to develop.
SUMMARY OF THE INVENTION The present invention has been made in order to solve the problems of the prior art as described above, and it is an object of the present invention to provide a color- It is an object of the present invention to provide a color flavor powder composition which can exhibit a variety of colors and thus has various flavors, nutritional properties (functionality), and the like of the color food raw materials.
It is another object of the present invention to provide a color taste powder composition which has different efficacies according to colors and can be selected according to a desired one to obtain a desired effect.
It is another object of the present invention to provide a color taste powder composition which can realize diversity, convenience, differentiation, and the like of a dish by preparing a color food with a taste powder.
It is another object of the present invention to provide a color taste powder composition which can significantly extend the shelf life of color food itself.
The problems to be solved by the present invention are not limited to those mentioned above, and other problems to be solved can be clearly understood by those skilled in the art from the following description.
In order to attain the above object, the present invention provides a color taste powder composition in which a specific color of a raw material appears, comprising a flake raw material, a seasoning raw material and a granular raw material, wherein the flake raw material is a yeast extract Wherein the seasoning raw material is sesame, and the granular raw material is characterized by granulating at least one raw material.
Also, the color taste powder composition according to the present invention is characterized in that the color is black, and the flake raw material includes Kim, Tart, kelp and yeast extract, the seasoning raw material is black sesame seed seasoned with black sugar, And at least one selected from the group consisting of black beans, black rice, black potato, sweet potato, kelp, and steaming.
Also, the color taste powder composition according to the present invention is characterized in that the color is red, and the flake raw material includes carrot, beet and yeast extract, and the seasoning raw material is red sesame seed seasoned with sesame and oleoresin paprika, The granular raw material is characterized by comprising at least one selected from the group consisting of beet, purple sweet potato, 100 years old, and tomato.
In addition, the color taste powder composition according to the present invention is characterized in that the color is yellow, and the flake raw materials include pumpkin, cheese and yeast extract, and the seasoning raw material is yellow sesame seeded with sesame and gardenia, Corn, sweet potato, potato, and turmeric, which is selected from the group consisting of sweet potato, sweet corn, sweet corn, sweet potato, potato, and turmeric.
In addition, the color taste powder composition according to the present invention is characterized in that the color is green, the flake raw material includes spinach, chlorella and yeast extract, the seasoning raw material is green sesame seeds seasoned with sesame and parmesan, And at least one selected from the group consisting of green tea, green tea, green tea, and mugwort.
According to the present invention having the above-described constitution, four colors of black (black), red (red), yellow (yellow) and green (green) as a specific color inherent to raw materials of color food are displayed, (Taste), nutrition (functionality), and the like of the color taste powder.
In addition, according to the present invention, there is provided a color flavor powder composition which has different effects depending on colors and can be selected according to a desired one to obtain a desired effect.
Further, according to the present invention, it is possible to provide a color taste powder composition capable of realizing diversity of dishes, convenience, differentiation, and the like by manufacturing a color food with a taste powder.
Further, according to the present invention, it is possible to provide a color taste powder composition which can significantly extend the shelf life of the color food itself.
The effects of the present invention are not limited to those mentioned above, and other effects not mentioned can be clearly understood by those skilled in the art from the following description.
Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the following description. However, the present invention is not limited to the embodiments described herein but may be embodied in other forms. Rather, the embodiments disclosed herein are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art. Like numbers refer to like elements throughout.
A color taste powder composition according to the present invention comprises a composition of a flavor powder having a color with four colors. That is, there are four colors of black food (black), red (red), yellow (yellow), and green (green).
As a color food, black foods not only prevent aging by the action of anthocyanin, but also act to preserve health by reducing the activity of bacteria in the body. In particular, it is effective for people with diseases such as hypertension because it is effective for cardiovascular.
Most of the red foods are rich in lycopene and anthocyanins. These ingredients are not only excellent in anti-cancer effect, but also have an anti-inflammatory action, so they can release cancer-causing substances out of the body, and they are rich in vitamins and minerals, You can see the effect.
Yellow foods contain carotenoids, a disease protector, that protects the cells from the disease and the spread of the disease. Thanks to carotenoids, it is a feature that plays a major role in improving the immune system, including anticancer effects.
Green food promotes the secretion of bacteria and viruses to secrete substances that are effective in regenerating hepatocytes, clear lungs of smokers, and rich in minerals such as vitamin C, calcium, phosphorus and is especially good for women, , Helping cell regeneration.
The color taste powder composition according to the present invention can form a black taste powder, a red taste powder, a yellow taste powder and a green taste powder as a flavor powder using the color food.
More specifically, the black flavor powder can be composed of kimchi, black potato, black bean, black rice, potato, kelp, and the red flavor powder includes carrot, beet, sesame, oleoresin paprika, purple sweet potato, Yellow powder can be composed of pumpkin, cheese, sesame, gardenia, corn, sweet potato, potato, turmeric and the like. The green taste powder includes spinach, chlorella, sesame, parasitic, spinach, , Green tea, and mugwort, and the raw materials of these colors are prepared by sorting, crushing, seasoning, roasting, etc., in the form of crumbs or granules, and then prepared by seasoning and mixing them.
The color taste powder composition according to the present invention is a color taste powder composition in which a predetermined color inherent to a raw material appears, comprising a flake raw material, a seasoning raw material and a granular raw material, wherein the flake raw material includes a yeast extract, Is sesame, and the granular raw material can be constituted by granulating at least one raw material.
The flake raw material may be constituted by selecting a raw material of a predetermined color, and then performing drying and finishing operations, followed by far-infrared roasting.
As a raw material of a predetermined color, black flavor powder is Kim, Tart and kelp. Red flavor powder is carrot and beet, yellow flavor is pumpkin and cheese, and green flavor powder is spinach and chlorella. .
The yeast extract is preferably mixed at a ratio of 3 to 12 parts by weight based on 100 parts by weight of the raw material of the predetermined color. When the amount is less than 3 parts by weight, the effect of the yeast extract can not be expected. When the amount is more than 12 parts by weight, the flavor of the whole color taste powder composition is excessively affected.
In addition, the seasoning raw material may be constituted by selecting raw sesame seeds (or black potatoes) as sesame seeds, adding predetermined color raw materials, adding seasonings, seasoning, and finally drying.
In the case of black flavor powder, sesame seed is a saucer, so it is seasoned without the process of putting in a predetermined color raw material. The red flavor powder is Oleoresin paprika, the yellow flavor powder is gardenia, and the green flavor powder is spiced with sesame Red sesame seeds, yellow sesame seeds, and green sesame seeds, and it is preferable to mix 1 to 3 parts by weight of oleoresin paprika, gardenia, and paraffin as a predetermined color raw material with respect to 100 parts by weight of sesame . If the amount is less than 1 part by weight, the color of the color raw material is not exhibited so that the color is not clearly distinguished. When the amount is more than 3 parts by weight, the taste of the whole color taste powder composition is undesirably affected.
Finally, the granular raw material may be constituted by selecting a raw material of a predetermined color, drying and pulverizing the granular raw material, and granulating the pulverized powder raw material.
At least one of black beans, black rice, black potatoes, green peas, kelp and kelp for black flavor powder as a raw material of a predetermined color, at least one of beet, purple sweet potato, And at least one selected from the group consisting of pumpkin, cheese, corn, sweet potato, potato and turmeric in the case of green taste powder, and granulated by selecting at least one of green, powdered spinach, green onion, aloe, cabbage, green tea and mugwort .
In summary, the black flavor powder as the color flavor powder composition according to the present invention is characterized in that the flake ingredients include Kim, Tart, kelp and yeast extract, the seasoning ingredients are black sesame seeds seasoned with black sesame seeds, Beans, black rice, black potato, red pepper, kelp, and roast, and the red flavor powder may include at least one selected from the group consisting of carrot, bit and yeast extract, , And the seasoning raw material is red sesame seeds seasoned with sesame and oleoresin paprika, and the granular raw material is at least one selected from the group consisting of beet, purple sweet potato, papaya, and tomato .
In addition, the yellow taste powder as the color taste powder composition according to the present invention is characterized in that the flake ingredients include squash, cheese and yeast extract, the seasoning ingredients are yellow sesame seeds seasoned with sesame and gardenia, , Corn, sweet potato, potato, and turmeric, and the green taste powder is characterized in that the flake raw material includes spinach, chlorella, and yeast extract, and the seasoning The raw material is green sesame seeds seasoned with sesame and parmesan, and the granular raw material may be composed of at least one selected from the group consisting of parasites, spinach, green peas, aloe, cabbage, green tea and mugwort.
Meanwhile, the black taste powder may be composed of a serpentine, the red taste powder may be a seasoned salmon, the yellow taste powder may be seasoned and the green taste powder may be 15 to 30 parts by weight have. According to the present invention, the color taste powder composition according to the present invention is more preferable because its color appears more tastier and further nutritional components possessed by root rot, salmon, cilia, and blue crab can be obtained.
More specifically, the present invention will be described in more detail with reference to the following examples. However, these examples are for illustrating the present invention, and the present invention is not limited by these examples.
The flake raw materials, the seasoning raw materials and the granular raw materials were prepared for each color of the color taste powder composition according to the present invention. The raw materials used in the black taste powder, the red taste powder, the yellow taste powder and the green taste powder according to the present invention are as follows.
1. Black powder
- Flake raw material: 3 to 12 parts by weight of yeast extract was mixed with 100 parts by weight of a mixture of kim,
- seasoning raw material: black Sesame seasoned black sesame
- granule raw material: granulated by mixing one or more powders of black beans, black rice, black sesame, red pepper, kelp and kelp
2. Red flavor powder
- Flake raw material: 3 to 12 parts by weight of yeast extract is mixed with 100 parts by weight of carrot and bit mixture
- seasoning raw material: 1 to 3 parts by weight of oleoresin paprika is mixed with 100 parts by weight of sesame, and seasoned red sesame
- granule raw material: granulated by mixing powder of any one or more of beet, purple sweet potato,
3. Yellow powder
- Flake raw material: mixed with 3 to 12 parts by weight of yeast extract per 100 parts by weight of the mixture of squash and cheese
- seasoning raw material: 1 to 3 parts by weight of gardenia is mixed with 100 parts by weight of sesame seeds, and seasoned yellow sesame
- granule raw material: granulated by mixing one or more powders of pumpkin, cheese, corn, sweet potato, potato and turmeric
4. Green flavor powder
- Flake raw material: 3 to 12 parts by weight of yeast extract was mixed with 100 parts by weight of a mixture of spinach and chlorella
- seasoning raw material: 1 to 3 parts by weight of paraffin is mixed with 100 parts by weight of sesame, and seasoned green sesame
- Granule raw materials: Granules are prepared by mixing powder of any one of parasitic, spinach, green onion, aloe, cabbage, green tea and mugwort
10 to 30 parts by weight of the flake raw materials prepared as described above, 20 to 40 parts of the seasoning raw materials and 20 to 50 parts by weight of granular raw materials were blended to prepare a color taste powder according to the present invention.
In Example 1, in addition to the flake raw material, the seasoning raw material and the granule raw material, the black taste powder was a spinning pan, the red flavor powder was seasoned salmon, the yellow flavor powder was seasoned black bean cake, The color taste powder according to the present invention was prepared in the same manner as in Example 1, except that 15 to 30 parts by weight of the color taste powder was further blended.
Test Example : Sensuality Test
Using the black flavor powder, the red flavor powder, the yellow flavor powder and the green flavor powder as the color taste powder prepared in the above Examples 1 and 2, consumers were allowed to sample rice in a manner of bombarding rice, and on the other hand, And flavorings with no special color characteristics as a comparative example were sampled on the same consumer panel, and the relative flavor, taste, and overall acceptability of Example 1 and Comparative Example were surveyed, and responded according to the 7-point method , And it was decided to mean "very good: 7 points, good: 6 points, slightly good: 5 points, average: 4 points, slightly bad: 3 points, bad: 2 points, very bad: 1 point" The results of the investigation are shown in Table 1. Example 1 and Example 2 are average values for four kinds of color taste powder, respectively.
According to the results of the above test (functional test), flavor, taste and taste according to the present invention of Examples 1 and 2 were much higher than those of the comparative example. Particularly, in terms of palatability, the consumer panel exhibits various colors when it touches the rice against four kinds of black taste powder, red taste powder, yellow taste powder and green taste powder, Based on the high confidence and expectation of the efficacy of the color food itself, that the color taste powder composition according to the present invention is more preferred than the comparative example having no special color characteristics.
While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, is intended to cover various modifications and equivalent arrangements included within the spirit and scope of the invention. Therefore, it is to be understood that the present invention is not limited to the above-described embodiments. Accordingly, the true scope of the present invention should be determined by the technical idea of the appended claims. It is also to be understood that the invention is to cover all modifications, equivalents, and alternatives falling within the spirit and scope of the invention as defined by the appended claims.
Claims (5)
10 to 30 parts by weight of a flake raw material, 20 to 40 parts by weight of a seasoning raw material and 20 to 50 parts by weight of a granular raw material,
Wherein the flake raw material comprises yeast extract, the seasoning raw material is sesame, and the granular raw material is a granulated product of at least one raw material,
When the color is black,
The flake raw material is prepared by mixing 3 to 12 parts by weight of yeast extract with 100 parts by weight of a color raw material consisting of Kim, Tart and kelp, the seasoning raw material is black sesame seed seasoned with black sugar, and the granular raw material is black bean, , Black potato, red pepper, kelp, and roast,
If the color is red,
The flake raw material is prepared by mixing 3 to 12 parts by weight of yeast extract with 100 parts by weight of a color raw material comprising carrot and beet. The seasoning raw material is prepared by mixing 1 to 3 parts by weight of oleoresin paprika with 100 parts by weight of sesame, Red sesame seeds, and the granular raw material includes at least one selected from the group consisting of bit, purple sweet potato,
When the color is yellow,
The flour raw material is prepared by mixing 3 to 12 parts by weight of yeast extract with 100 parts by weight of a color raw material consisting of pumpkin and cheese. The seasoning raw material is prepared by mixing 1 to 3 parts by weight of gardenia with 100 parts by weight of sesame, Wherein the granular raw material comprises at least one selected from the group consisting of pumpkin, cheese, corn, sweet potato, potato, and turmeric,
If the color is green,
The flake raw material is prepared by mixing 3 to 12 parts by weight of yeast extract with 100 parts by weight of a color raw material comprising spinach and chlorella. The seasoning raw material is prepared by mixing 1 to 3 parts by weight of green parsley per 100 parts by weight of sesame, Wherein the granular raw material comprises at least one selected from the group consisting of green tea, spinach, green tea, aloe, cabbage, green tea and mugwort.
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