KR102317346B1 - Multipurpose soy sauce in powder form - Google Patents

Abstract

The present invention relates to a versatile powder soy sauce that can be used in various dishes, such as stir-fried or grilled meat, grilled or stewed fish, seasoned or stir-fried vegetables, soup, noodles, and mixed dishes.

Description

Multipurpose soy sauce in powder form}

The present invention relates to a soy sauce powder that can be used in various cooking methods, such as stir-frying or grilling meat, grilling or stewing fish, seasoning or stir-frying vegetables, soup, noodles, and bibimbap.

As the number of single-person households increases, the number of household members decreases, and changes in the social structure such as the expansion of women's participation in society, cooking at home is gradually decreasing. The home meal replacement (HMR) market, which can easily substitute meals instead of cooking at home, is rapidly growing.

The domestic sauce market is worth 1.37 trillion won as of 2019, and is expected to show a growth rate of 5% by 2024. Due to the decrease in cooking at home and the expansion of the HMR market, the production of traditional soy sauce decreased to KRW 723 billion in 2017, but mixed sauce increased by an average of 7.3% per year.

In the case of traditional Korean sauce products, individual sauce products that can be cooked differently for each menu have been the mainstay, but recently, they have been introduced on TV and the demand for all-purpose sauces that can be used for all-purpose broth or multi-purpose is increasing.

In 2014, the Rural Development Administration announced 10 Korean seasoning sauces (a multi-purpose sauce concept) that can cook most of Korean side dishes.

Soy sauce, made from soybeans as the main ingredient, is a representative basic fermented seasoning food that is most widely used to flavor Korean food. It is an essential part of our diet, and it has excellent taste as well as nutrients.

Soy sauce is largely divided into two types depending on the cooking method. Cheongjang (soy sauce) is mainly used for making soups, stews, and vegetables, and soy sauce (soy sauce) is used for stewing, grilling, and seasoning meat. As a result of the analysis of the frequency of use of the main seasoning in more than 2,000 cases of Korean cuisine (Korean Soy Sauce, Rural Development Administration, 2014), recipes using soy sauce accounted for 42.2% of the use frequency, so the market demand for sauce development using soy sauce is also likely to be the greatest.

While the HMR market such as ready-to-cook food and fresh convenience food in the food industry continues to expand, the convenience food market is growing more rapidly in the untact society caused by COVID-19. Therefore, it is urgently required to develop a product as a sauce (sauce) that can be conveniently used for various dishes or at the table rather than a form of soy sauce that requires preparation of auxiliary materials or various cooking processes.

Under this background, the present inventors have developed a multi-purpose soy sauce powder sauce, and if the liquid multi-purpose all-purpose soy sauce is commercialized as a powder sauce, the shelf life will be dramatically increased by securing storage stability. It can contribute and greatly improve the use and convenience of consumers.

According to the present invention, soy sauce powder sauce can be used in various cooking methods such as stir-frying or grilling meat, grilling or stewing fish, cooking vegetables with seasoning or stir-frying, soup dishes, noodle dishes, and bibim dishes.

The present invention is soy sauce comprising soy sauce powder, garlic powder, green onion powder, onion powder, ginger powder, shrimp powder, sesame powder, pepper powder, alpha fine powder, refined rice mixture, citric acid, brown sugar powder, and brown sugar powder Powder sauce is provided.

In addition, the present invention comprises the steps of preparing and measuring the raw materials of the soy sauce powder;

heat-treating the powder;

mixing the materials; and

It provides a method for producing a soy sauce powder comprising the step of individually packaging.

The soy sauce powdered sauce of the present invention can be used for various cooking such as stir-frying or grilling meat, grilling or stewing fish, vegetable dressing or stir-frying dishes, soup dishes, noodle dishes, bibim dishes, etc. The shelf life can be dramatically increased by securing storage stability, and the ease of logistics management and convenience in cooking are increased by reducing the weight and volume of the sauce.

1 shows that the flavor can be improved and sanitary safety can also be strengthened during heat treatment.
2 shows that the color of the soy sauce powder source is on the bright side, but the soy sauce powder source exhibits a characteristic that the lightness L value decreases and the color becomes dark as time passes after water-soluble.
FIG. 3 shows that soy sauce powder can be used after being soluble in water, but when it is not desirable to extract a lot of moisture from the ingredients during cooking, using the powder as it is can effectively cook with a small amount of leachate after cooking.
FIG. 4 shows that rice balls were prepared by mixing soy sauce basic sauce (liquid phase) and solubilized soy sauce powder sauce, respectively, and provided as evaluation samples.
5 shows a rice ball made by adding soy sauce powder, seasoning powder (furikake), and sesame oil to rice and gently rubbing it into a shape.
6 is a view showing a red pepper leaf seasoning made by adding soy sauce powder and perilla oil to blanched red pepper leaves, mixing them evenly, putting them on a plate, and sprinkling sesame seeds.
7 is a diagram showing the stir-fry of zucchini in which the soy sauce powder was added to the zucchini and onion after heating the pan and then sautéed zucchini and onion.
8 shows japchae made by mixing onions, mushrooms, and beef, then adding soaked vermicelli and stir-frying, adding solubilized soy sauce powder and frying once more, then adding green onions.
9 is a view showing a feast of noodles topped with a garnish of roasted zucchini in anchovy broth with soy sauce powder, boiled once, and boiled somen noodles.
FIG. 10 shows cream pasta in which cooking oil is applied, oyster mushrooms and onions are fried, cream sauce and soy sauce powder are added, mixed well, boiled pasta noodles are put, and the sauce is stirred so that the sauce is evenly mixed.
11 shows bulgogi in which beef, onion, green onion, and soy sauce powdered soy sauce are mixed and marinated, and then seasoned meat is grilled with cooking oil in a heated frying pan.
12 shows kimchi fried rice in which the pan is heated, edible oil is applied, beef, mushroom, and kimchi are put in order and fried, and then rice and soy sauce powder are added and fried.
13 is a view showing the grilled fish meat after spreading soy sauce powder evenly on the fish meat front and back and then heating a frying pan with cooking oil.
14 is a view showing simmered flounder after laying radish in a pot and placing flounder, then adding radish, onion and ginger, and pouring soy sauce powdered soy sauce.

Hereinafter, the present invention will be described in detail.

The present invention comprises the steps of preparing and measuring the raw materials of the soy sauce powder; heat-treating the powder; mixing the materials; And it provides a method for producing a soy sauce powder comprising the step of individually packaging.

The raw material of the present invention comprises soy sauce powder, garlic powder, green onion powder, onion powder, ginger powder, shrimp powder, sesame powder, pepper powder, alpha fine powder, refined rice mixture, citric acid, brown sugar powder, and brown sugar powder. and, the raw material is 20 to 50 parts by weight of soy sauce powder, 5 to 15 parts by weight of garlic powder, 1 to 10 parts by weight of green onion powder, 1 to 10 parts by weight of onion powder, 0.1 to 10 parts by weight of ginger powder, based on the total weight of the raw material 2 parts by weight, 0.5 to 10 parts by weight of shrimp powder, 0.2 to 5 parts by weight of sesame powder, 0.1 to 3 parts by weight of black pepper powder, 1 to 10 parts by weight of alpha powder, 0.1 to 2 parts by weight of refined rice mixture, 0.1 to 2 parts by weight of citric acid , 10 to 40 parts by weight of brown sugar powder, and 1 to 30 parts by weight of brown sugar powder, but is not limited thereto.

The heat treatment may be characterized by heating at 90 to 150° C. for 1 to 15 minutes, but is not limited thereto. Alternatively, it can be heated in a microwave oven (1kW) for 10 seconds to 3 minutes.

The rotation speed of a mixer (KitchenAid Stand Mixer, flat beater) for mixing the materials is one stage, and mixing may be performed for 10 to 20 minutes.

In the packaging step, it may be characterized in that it includes 4 to 15 g of soy sauce powder per one package.

In addition, the present invention provides a soy sauce powder prepared by the above manufacturing method.

The soy sauce powder of the present invention can cook with a lighter color than soy sauce-based sauce, and it can be characterized as effective for cooking with less water.

The soy sauce powder sauce can be used for various cooking including stir-frying or grilling of meat, grilling or stewing of fish, garnishing or stir-frying vegetables, soup, noodles, bibim, and the like.

Hereinafter, the present invention will be described in detail through Examples and Experimental Examples.

However, the Examples and Experimental Examples described below are merely illustrative of the present invention in detail in one aspect, and the present invention is not limited thereto.

Example 1. Development of powdered soy sauce based on soy sauce basic sauce (2019 development)

Soy sauce powder was developed through powdered products for each material.

In consideration of the taste quality and material composition of the soy sauce base sauce (liquid), the ingredients of the soy sauce powder were selected and the composition was determined.

Soy sauce powder has a relatively strong taste of spiced vegetables such as green onion, garlic, onion, and ginger powder, so there is no problem when cooking with a heating process such as roasting, stir-frying, stewing, etc. When used for cooking without heat cooking, there is a problem that the harmony of the sauce taste is somewhat lowered. Therefore, in the case of spice seasoning vegetables powder material, heat treatment was used first.

In the case of shrimp meal, the fishy smell of seafood may be produced, so it was heat-treated.

Spice vegetables have a relatively high sugar content and high fiber content, so carbonization occurs quickly during heat treatment. Heating conditions were implemented at 130 degreeC for 3 minutes.

During heat treatment, the scent can be improved and sanitary safety can be strengthened (FIG. 1).

The composition of the soy sauce powder is shown in Table 1 below.

[Table 1] Composition of soy sauce powder

The basic characteristics of soy sauce powder are pH 5.53±0.14 and salinity of 15.93%. In addition, the particle size of soy sauce powder is shown in Table 2 below.

[Table 2] Particle size of soy sauce powder

As can be seen in Table 3 below, the color of the soy sauce powder sauce is bright, but the soy sauce powder source has a characteristic that the lightness L value decreases from 42.61 to 37.62 and the color becomes darker as time passes after water-soluble (FIG. 2). . If the soy sauce powder is water-soluble before cooking, the color becomes slightly darker and the taste harmony of spiced vegetables is enhanced.

[Table 3] Chromaticity

The soy sauce powder can be used by making it solubilized, but when it is not desirable to extract a lot of moisture from the ingredients during cooking, using the powder as it is can effectively cook with a small amount of leachate after cooking (FIG. 3).

Example 2. Sensory evaluation of soy sauce powder

To 200 g of rice, 22 g of soy sauce basic sauce and 8 g of soy sauce powder (water + 16 g) were mixed to make rice balls and provided as evaluation samples (FIG. 4). Soy sauce was evaluated as follows by training 10 students (Kyungmin University) and guiding the evaluation method. The evaluation results were statistically analyzed using a t-test (assuming equal variances, a two-sided test).

In the sensory evaluation, the color and flavor of the soy sauce powder were weaker than that of the soy-based sauce, 1.9 and 2.5, respectively. Soy sauce-based sauce was evaluated somewhat highly at 4.7, but it did not show a statistically significant difference, showing that it was weaker than soy sauce-based sauce in color and flavor, but showed no significant difference with soy-based sauce in taste (Table 4). ).

[Table 4]

That is, the soy sauce powder can cook a slightly bright color without any difference in taste from the soy sauce base sauce, and when directly used as a powder, it can effectively cook with little water.

Example 3. Evaluation of cooking application as a universal sauce of soy sauce powder

The developed soy sauce powder sauce can be used in various cooking methods, such as stir-frying or grilling meat, grilling or stewing fish, seasoning or stir-frying vegetables, soup dishes, noodles, and bibim dishes.

The method of making rice balls is as follows.

1. Add seasoning powder (furikake), soy sauce powder, and sesame oil to the rice, and gently knead it, then shape it into a round shape (FIG. 5).

The method of making red pepper leaf pickle is as follows.

1. Add perilla oil and soy sauce powder to blanched red pepper leaves, mix evenly, put on a plate, and sprinkle with sesame seeds (FIG. 6).

How to make zucchini stir-fry is as follows.

1. Heat a pan, put cooking oil, add zucchini, onion, and soy sauce powder and stir-fry.

2. After serving on a plate, sprinkle with sesame seeds (FIG. 7).

The method of making japchae is as follows.

1. Fry onions, mushrooms and beef in a heated frying pan.

2. Put the soaked vermicelli in a pan and stir-fry, then add the ingredients roasted in 1) and soy sauce soy sauce, stir-fry once more, add green onions and mix (FIG. 8).

The method of making the feast noodles is as follows.

1. Put soy sauce powder in anchovy stock and boil once, then add boiled somen noodles and put roasted zucchini as a garnish (FIG. 9).

How to make cream pasta is as follows.

1. Heat cooking oil in a pan, fry oyster mushrooms and onion, add cream sauce and soy sauce powder, and mix well.

2. Add boiled pasta noodles to 1) and stir to mix the sauce evenly (FIG. 10).

How to make Bulgogi is as follows.

1. Add beef, onion, green onion, and soy sauce powder, mix and marinate for 10 to 15 minutes.

2. Grease a heated frying pan with cooking oil and grill the seasoned meat (FIG. 11).

How to make kimchi fried rice is as follows.

1. Heat a pan, add cooking oil, and fry beef, mushroom, and kimchi in sequence, then add rice and soy sauce powder and stir-fry (FIG. 12).

How to make grilled fish meat is as follows.

1. Sprinkle soy sauce powder evenly on the fish meat front and back.

2. After heating the frying pan, put cooking oil and bake (FIG. 13).

The method of making stewed flounder is as follows.

1. Lay radish in a pot, put flounder, put radish, onion, and ginger, and pour soy sauce powder.

2. When it starts to boil, reduce the heat to low, slightly open the lid of the pot, and simmer for 20 minutes (FIG. 14).

Example 4. Formulation of soy sauce powder

Soy sauce powdered sauce has strong moisture absorption characteristics of soy sauce and other powdered sauces, and caking may occur, so it was packaged individually.

The manufacturing method of soy sauce powder includes the steps of preparing and weighing raw materials of the soy sauce powder; heat-treating the powder; mixing the materials; and individually packaging.

1 package portion size is 8g/stick, and it can cook about 2-3 servings of cold water (salt content ≒ 1.27g).

Claims (6)

1) 20 to 50 parts by weight of soy sauce powder, 5 to 15 parts by weight of garlic powder, 1 to 10 parts by weight of green onion powder, 1 to 10 parts by weight of onion powder, 0.1 to 2 parts by weight of ginger powder, 0.5 to 0.5 parts by weight of shrimp powder based on the total weight 10 parts by weight, 0.2 to 5 parts by weight of sesame powder, 0.1 to 3 parts by weight of black pepper powder, 1 to 10 parts by weight of alpha fine powder, 0.1 to 2 parts by weight of refined rice mixture, 0.1 to 2 parts by weight of citric acid, 10 to 40 parts by weight of brown sugar powder heat-treating each part, and 1 to 30 parts by weight of brown sugar powder at 90 to 150° C. for 1 to 15 minutes; and
2) putting each powder obtained in step 1) into a blender and mixing for 10 to 20 minutes; A method for producing a multi-purpose soy sauce powder, characterized in that it comprises a.
According to claim 1,
The method for producing a multi-purpose soy sauce powder, characterized in that it further comprises the step of 2) followed by 3) packaging the mixed powder in an amount of 4 to 15 g per package.
According to claim 1,
The multi-purpose soy sauce powder sauce is a method for producing a multi-purpose soy sauce powder, characterized in that the water-soluble or used as it is.
According to claim 1,
The multi-purpose soy sauce powder sauce is a method of producing a multi-purpose soy sauce powder, characterized in that it can be used for stir-frying or grilling meat, grilling or stewing fish, cooking vegetables with seasoning or stir-frying, noodle dishes, and bibim dishes.
A multipurpose soy sauce powder, characterized in that it is prepared by the method of claim 1.
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