KR102344663B1 - Spicy noodles taste powdered natural salad seasoning - Google Patents

Abstract

The present invention relates to a spicy noodles taste powder-type natural salad seasoning. The spicy noodles taste powder type natural salad seasoning according to the present invention comprises: red pepper powder; shiitake mushroom powder; garlic powder; garlic flakes; white pepper powder; sesame powder; Umi Plus (brand name, manufactured by Shinjeong Foods); and soy sauce powder. The spicy noodles taste powder-type natural salad seasoning according to the configuration of the present invention prepares a salad seasoning of an optimal combination mixed with olive oil so as to taste like spicy noodles, thereby giving the taste and the flavor of spicy noodles without separately preparing spicy noodles.

Description

Bibimmyun Taste Powder Natural Salad Seasoning {SPICY NOODLES TASTE POWDERED NATURAL SALAD SEASONING}

The present invention relates to a natural salad seasoning with a taste of bibim noodles, and more particularly, by preparing a salad seasoning of an optimal combination that can be mixed with olive oil to give the taste of bibim noodles, you can feel the taste and aroma of bibim noodles without separately preparing bibim noodles. It relates to the natural salad seasoning in the form of powdered bibimmyun taste.

Seasoning is a delicious seasoning by adding spices and herbs. The use of seasoning has the effect of increasing appetite and improving digestion because its stimulating action enhances the sense of smell and taste and promotes the secretion of each digestive gland.

How to use It can be added when cooking food or used at the table. Salt, lemon juice, red pepper powder, and white pepper are mainly used, and there are few kinds of those that are mainly derived from plants and are of animal origin. Salty, bitter, sweet, sour, acidic, and scent are the main ingredients, and there are some that use some of these together. Also, sherry and madeira are added at the end to give the seasoning a taste. In order to create a taste that suits your taste without losing the original taste of food, seasoning should be selected and used in consideration of the physical and chemical properties of the food to be cooked, and it is also important to properly determine the order, time, and quantity.

On the other hand, noodles sold in the market are foods that can be easily cooked and consumed, and dishes related to various types of noodles have been proposed.

Accordingly, in the prior art Korean Patent Registration No. 10-1039661 regarding bibim noodles, the steps of forming a noodle strip by mixing a raw material containing wheat flour, starch, and refined salt with purified water, then rolling and cutting out to form a noodle string; cooling the surface after gelatinization; Putting the cooled noodles in a mold and putting soup on the noodles; rapidly freezing the noodles into which the soup is put; drying the quick-frozen noodles; and packaging the dried noodles, wherein the soup is a mixture of liquid soup and soup stock, which is sterilized at 121° C. for 15 to 30 minutes and then cooled. A manufacturing method is presented.

However, in conventional bibim noodles including the above technology, excessive sugar is used in the preparation of seasoning, so it cannot be considered excellent in nutrition or texture. When added, there were problems such as lowering the texture due to greasiness, and impairing the texture by blowing the noodles over time.

Domestic Registered Patent No. 10-1184747 (Registered on September 14, 2012) Domestic Patent Publication No. 10-2020-0078813 (published on July 02, 2020) Domestic Registered Patent No. 10-1476831 (registered on December 19, 2014)

The present invention is to provide a natural salad seasoning with a taste of bibim noodles, which can be mixed with olive oil to produce an optimal combination of salad seasoning that can taste bibim noodles, so that you can feel the taste and aroma of bibim noodles without separately preparing the noodles.

In addition, according to the present invention, the taste of bibim noodles can be produced in a short period of time by being mixed with various fruits and vegetables, and the taste of bibim noodles is kept constant. An object of the present invention is to provide a natural salad seasoning with a taste of bibim-myeon, which can enhance the taste of eaters by adding fruit and flavor.

Various problems to be solved by the present invention are not limited to the above-mentioned problems, and other problems not mentioned will be clearly understood by those skilled in the art from the following description.

Bibimmyun taste powder natural salad seasoning according to the present invention includes red pepper powder, shiitake mushroom powder, garlic powder, garlic flakes, white pepper powder, sesame powder, Umi Plus (trade name, manufactured by Shinjeong Foods) and soy sauce powder.

The red pepper powder may include a mixture of general red pepper powder and spicy red pepper powder.

The shiitake mushroom powder and garlic powder, after preparing the shiitake mushroom and garlic, sodium bicarbonate (NaHCO ₃ ) is dissolved and washed using purified water having a concentration range of 1 to 3 (w/w)%, Washing with ozone water of 0.5 to 0.6 ppm to remove foreign substances remaining on the surface of shiitake mushrooms and garlic, and drying the washed shiitake mushrooms and garlic at a temperature of 20 to 40 ° C. for 2 to 4 days naturally, the shiitake mushrooms and garlic Remove the moisture contained in the, and vacuum-dried the naturally dried shiitake mushrooms and garlic by irradiating a microwave of 2.15 GHz at a pressure of 50 to 60 mbar and a temperature of 35 to 45 ° C. for 1 to 5 minutes, and the vacuum The dried shiitake mushrooms and garlic are stored at a temperature of 15 to 25° C. for 10 to 20 hours to ripen the shiitake mushrooms and garlic, and the aged shiitake mushrooms and garlic are aged at a temperature of -40° C. to -30° C. from 2 to Freeze-dried for 4 hours, it can be prepared by pulverizing the freeze-dried shiitake mushrooms and garlic.

The garlic flakes are washed with purified water having a concentration range of 1 to 3 (w/w)% in which _{sodium bicarbonate (NaHCO 3 ) is dissolved after preparing garlic, and then with 0.5 to 0.6 ppm ozone water having sterilizing power} Washing to remove foreign substances, drying the washed garlic for 40 to 80 hours at a temperature of 15 to 35 ° C., and drying the first dried garlic with hot air at 110 to 150 ° C. for 30 to 60 minutes, , Slice the hot air dried garlic, heat the sliced garlic at a temperature of 70 to 90 ° C. for 1 to 3 minutes to bake and roast, and the roasted garlic at a temperature of 20 to 30 ° C. for 20 to 40 hours. It can be prepared by drying into tea.

The Umi Plus (trade name, manufactured by Shinjeong Foods) is composed of 99.48 wt% of sodium L-glutamate, 0.26 wt% of 5'-disodium inosinate, and 0.26 wt% of 5'-disodium guanylate, and the soy sauce powder is soy sauce powder 1000 (trade name, manufactured by Flavor House, Inc. (USA)) is used, but the soy sauce powder 1000 may be composed of 98% by weight of hydrolyzed soybean protein and 2% by weight of soybean oil.

In addition to the red pepper powder, shiitake mushroom powder, garlic powder, garlic flakes, white pepper powder, sesame powder, Umi Plus (trade name, manufactured by Shinjeong Foods) and soy sauce powder, stevia extract powder, green-lipped mussel freeze-dried powder and seoritae black bean powder may further include.

The stevia extract powder, green lipped mussel freeze-dried powder and seoritae black bean powder are 0.1 to 0.3 parts by weight of the stevia extract powder, 0.05 to 0.15 parts by weight of the green lipped mussel freeze-dried powder, and oyster mushroom powder in the total content of salad seasoning 0.01 to 0.05 parts by weight may be included.

Specific details of other embodiments are included in the detailed description.

Bibimmyun taste powder-type natural salad seasoning according to the present invention is mixed with olive oil to produce an optimal combination of salad seasoning that can taste bibimmyun, so that you can feel the taste and aroma of bibimmyeon without separately preparing bibimmyun.

In addition, the natural salad seasoning of the bibim-myeon taste powder type according to the present invention is mixed with various fruits and vegetables, so that the taste of bibim-myeon can be produced in a short period of time, the taste of the bibim-myeon is kept constant, and it is mixed with various fruits and vegetables. If necessary, the taste and aroma of bibim-myeon can be added to fruits and vegetables to enhance the taste of the eater.

It will be fully understood that embodiments of the technical idea of the present invention may provide various effects not specifically mentioned.

Advantages and features of the present invention, and methods for achieving them, will become apparent with reference to the embodiments described below in detail. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided so that the disclosed subject matter may be thorough and complete, and that the spirit of the present invention may be sufficiently conveyed to those skilled in the art.

The terms used in the present application are only used to describe specific embodiments, and are not intended to limit the present invention. The singular expression includes the plural expression unless the context clearly dictates otherwise.

Unless defined otherwise, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Terms such as those defined in a commonly used dictionary should be interpreted as having a meaning consistent with the meaning in the context of the related art, and should not be interpreted in an ideal or excessively formal meaning unless explicitly defined in the present application. does not

Hereinafter, preferred embodiments of the bibimmyun taste powder-type natural salad seasoning according to the present invention will be described in detail.

On the other hand, the natural salad seasoning of bibim-myeon taste powder according to the present invention can be mixed with various fruits and vegetables to add the taste and aroma of bibim-myeon to the fruits and vegetables. Fruits and vegetables may be used.

For example, the fruits may include all fruits such as apples, peaches, tomatoes, watermelons, melons, plums, plums, persimmons, jujubes, grapes, pears, cherries, cherries, and the like, and the vegetables include potatoes, onions, Cabbage, Chinese cabbage, green onion, lettuce, ssam vegetables, sweet potato, eggplant, cucumber, sagebrush, leek, etc. may include all vegetables.

Bibimmyun taste powder natural salad seasoning according to the present invention includes red pepper powder, shiitake mushroom powder, garlic powder, garlic flakes, white pepper powder, sesame powder, Umi Plus (trade name, manufactured by Shinjeong Foods) and soy sauce powder.

In addition, in the bibim-myeon taste powder-type natural salad seasoning according to the present invention, the red pepper powder may include a mixture of general red pepper powder and spicy red pepper powder.

In addition, according to the present invention, the natural salad seasoning of the bibimmyun taste powder is 0.1 to 1 parts by weight of general red pepper powder, 2.5 to 3.5 parts by weight of hot red pepper powder, 0.1 to 0.3 parts by weight of shiitake mushroom powder, 0.5 to 1.5 parts by weight of garlic powder, garlic 1 to 2 parts by weight of flakes, 0.1 to 0.4 parts by weight of white pepper powder, 1.5 to 3.5 parts by weight of sesame powder, 0.2 to 0.6 parts by weight of Umi Plus (trade name, manufactured by Shinjeong Foods), and 1.5 to 3.5 parts by weight of soy sauce powder. can

The red pepper powder can be mixed with various fruits and vegetables to give a spicy and sweet taste, and the red pepper powder is a representative sour spice. The spicy taste of red pepper powder improves the flavor of food and promotes appetite, so it is an important food that cannot be omitted from the traditional diet of Koreans. As it is known that there is this, interest in the functionality of red pepper is increasing.

In the present invention, as the red pepper powder, general red pepper powder and spicy red pepper powder may be used. The spicy red pepper powder has a stronger pungent taste than general red pepper powder, and the hot pepper powder is a red pepper prepared by using Taeyangcho or Cheongyang pepper. You can use powder.

For example, as the general red pepper powder used as the red pepper powder, a well-known 100 mesh may be used, and as the spicy red pepper powder, a known gold top 8 mesh may be used.

On the other hand, as the red pepper powder in the present invention, general red pepper powder and spicy red pepper powder prepared by the following method may be used.

First, it is possible to remove foreign substances adhering to the red pepper by removing the stem portion from the harvested pepper and then washing.

In the above step, as the red pepper, not spicy general red pepper and hot pepper may be prepared, for example, Taeyangcho or Cheongyang pepper may be prepared as the hot pepper.

Next, the red pepper from which the foreign material has been removed may be chopped.

In the above step, the red pepper from which the foreign material has been removed can be easily dried in a later process by chopping it using a conventional cutting device. have.

Next, the chopped red pepper may be naturally dried.

In the above step, the natural drying may be carried out by drying the minced red pepper by storing it at a temperature of 20 to 40° C. for 3 to 7 days.

Then, the naturally-dried red pepper may be vacuum-dried by irradiating microwaves in a reduced pressure atmosphere.

In the above step, the vacuum drying may be performed by irradiating a microwave of 2.2 GHz to the naturally-dried red pepper at a pressure of 80 to 120 mbar and a temperature of 50 to 60 ° C. for 20 to 60 minutes.

Next, the vacuum-dried red pepper may be aged.

In the above step, the aging may be carried out by maintaining the vacuum-dried red pepper at a temperature of 5 to 15° C. for 10 to 20 hours. By aging the vacuum-dried pepper, the physical properties of the vacuum-dried pepper are stabilized, and the Microwave irradiation can also enhance the sterilization effect by destroying cell membranes such as stratified egg and stratified inside red pepper.

Next, red pepper powder can be prepared by pulverizing the aged red pepper and pulverizing it.

In the above step, red pepper powder can be prepared by pulverizing the aged red pepper using a known grinder.

The shiitake mushroom powder can be prepared by pulverizing shiitake mushrooms. The shiitake mushroom is a nutritious food with high nutritional value and high protein digestibility, and has a unique taste and fragrance. As it is known that it contains, it is widely used as a health food. Shiitake mushrooms contain components that break down serum lipids, so they are widely used in dietary therapy for preventing and improving adult diseases such as high blood pressure and arteriosclerosis.

Although the main component of the shiitake is carbohydrate, it contains a large amount of crude fiber and is therefore highly evaluated as a low-calorie diet food, so its utility value is high as a functional food material. . In addition, it is rich in calcium and phosphorus, contains minerals such as iron enough to treat anemia, and contains nicotinic acid in addition to vitamin complexes such as vitamins B1 and B2, so it is said to be effective in preventing constipation.

The shiitake mushroom contains polysaccharides including Letinan, which enhances anti-tumor properties and immunity, eritadenine, which lowers blood pressure, and ergosterol, the parent of vitamin D, among carbohydrates, and promotes the absorption and use of calcium in the body, and rickets prevents In addition, shiitake mushrooms contain guanylic acid and adenylic acid, which influence the taste, so when cooked with vegetables, the taste improves.

The garlic powder can be produced by pulverizing garlic, and the garlic is known as a very healthy food, and the garlic contains carbohydrates such as scrotose and aliin, a kind of amino acid. Garlic smells like aryl sulfide and contains a lot of B vitamins.

The allicin component of garlic is decomposed by the coexisting enzyme allinase when cells die or are destroyed to become allicin, an antibacterial substance. Allicin acts as a nerve stabilizing agent and provides stimulation and nutrition when tired. It also relieves external stimuli or increases vitality.

In the present invention, the shiitake mushroom powder and garlic powder may be prepared by freeze-drying shiitake mushrooms and garlic, and the shiitake mushroom powder and garlic powder prepared by the following method may be used as the shiitake mushroom powder and garlic powder.

First, it is possible to remove foreign substances remaining on the surface of shiitake mushrooms and garlic by preparing and washing the shiitake mushrooms and garlic.

In the above step, the washing of the shiitake mushrooms and garlic _{is performed using purified water in which sodium hydrogen carbonate (NaHCO 3} ) is dissolved and has a concentration range of 1 to 3 (w/w)%, and then 0.5 to 0.6 ppm of sterilizing power. It can be washed with ozone water.

In the above step, the sodium bicarbonate is also used as a food additive, is non-toxic and may have functions such as penetration, diffusion, and expansion. By using the sodium bicarbonate to wash the surfaces of shiitake mushrooms and garlic, mold By expanding the cell wall of the shiitake mushroom and garlic can be sterilized and washed at the same time.

Next, the washed shiitake mushrooms and garlic may be naturally dried to remove moisture contained in the shiitake mushrooms and garlic.

In the above step, the washed shiitake mushrooms and garlic can be dried at a temperature of 20 to 40° C. for 2 to 4 days. The fragrance is subtly alive without loss, and also, shiitake mushrooms and garlic are crushed to a uniform particle size in a later process to improve workability.

Next, the naturally dried shiitake mushrooms and garlic may be vacuum-dried by irradiating microwaves in a reduced pressure atmosphere.

In the above step, the vacuum drying may be performed by irradiating microwaves to the naturally dried shiitake mushrooms and garlic under a pressure of 50 to 60 mbar, and the vacuum drying is performed at a temperature of 35 to 45° C. for 1 to 5 minutes, and , can be performed by irradiating a 2.15 GHz microwave on the naturally dried shiitake mushrooms and garlic.

Subsequently, the vacuum-dried shiitake mushrooms and garlic may be stored at a constant temperature to ripen the shiitake mushrooms and garlic.

In the above step, by storing the vacuum-dried shiitake mushrooms and garlic at a temperature of 15 to 25° C. for 10 to 20 hours, the physical properties of the shiitake mushrooms and garlic can be stabilized to double the flavor and taste of the shiitake mushrooms and garlic. .

Next, the aged shiitake mushrooms and garlic may be freeze-dried.

In the above step, the freeze-drying may be performed by freeze-drying the aged shiitake mushrooms and garlic at a temperature of -40°C to -30°C for 2 to 4 hours.

Next, by pulverizing the freeze-dried shiitake mushrooms and garlic, it is possible to prepare shiitake mushroom powder and garlic powder.

In the above step, the freeze-dried shiitake mushroom and garlic can be pulverized with a known grinder to produce shiitake mushroom powder and garlic powder. Since it is a description, a detailed description thereof will be omitted for convenience of description and clarity of the technical idea of the present invention.

The garlic flakes can be used after slicing garlic, and the garlic flakes prepared by the following method can be used.

First, you can prepare and wash garlic to remove foreign substances.

In the above step, the garlic is washed _{with purified water in which sodium bicarbonate (NaHCO 3} ) is dissolved and has a concentration range of 1 to 3 (w/w)%, and then washed with 0.5 to 0.6 ppm ozone water having sterilizing power can do.

In the above step, the sodium bicarbonate is also used as a food additive, is non-toxic and may have functions such as penetration, diffusion, and expansion. By washing the surface of garlic using the sodium bicarbonate, the cell wall of the fungus It can be expanded to sterilize the garlic and wash it at the same time.

Next, the washed garlic may be primarily dried to remove moisture remaining in the garlic.

In the above step, the moisture contained in the washed garlic is rapidly evaporated during drying in sunlight, and may be performed in a dryer or shade, etc. to prevent deterioration of physical properties. For example, the first of the washed garlic Drying may be performed by drying the garlic at a temperature of 15 to 35° C. for 40 to 80 hours.

Next, the primary dried garlic may be dried by hot air.

The step may be carried out by drying the firstly dried garlic with hot air at 110 to 150 ° C. for 30 to 60 minutes. When the hot air drying is performed below the lower limit range, the moisture inside the garlic is not sufficiently removed. There may be a problem that does not occur, and if it is carried out in excess of the above-described upper limit range, the problem of deterioration of physical properties may occur due to excessive drying of garlic.

Then, the hot air dried garlic can be sliced.

In the above step, by slicing the hot-air dried garlic, it is possible to improve roasting and enhance the flavor of the prepared garlic flakes.

In the above step, the slice of hot air dried garlic may be sliced and sliced by a method known in the art.

Next, the sliced garlic may be heated and roasted.

In the above step, the sliced garlic may be roasted using a roasting device, and the flavor of garlic flakes produced by roasting the garlic may be enhanced and the preference of the garlic flakes may be enhanced.

For example, the step may be performed by baking the sliced garlic at a temperature of 70 to 90° C. for 1 to 3 minutes.

Next, the roasted garlic may be secondarily dried.

In the above step, the second drying of the roasted garlic can stabilize the physical properties of the roasted garlic and further enhance the flavor. It can be carried out by drying while

The white pepper powder can be prepared by pulverizing white pepper, and the white pepper is less irritating than black pepper and can be used instead of black pepper because of the color of the salads to be prepared.

In general, pepper is a fruit of an evergreen vine of the dicotyledonous plant, Pepperaceae, and is a familiar natural product as a spice. It is mainly produced in Southeast Asia and is widely distributed in Korea, India, Indonesia, and the Malay Peninsula.

Pepper is not only widely used as a spice, but has long been known to have the effect of warming the body, removing wind and cold, and detoxifying all fish, meat and mushrooms. In India, it is used as a traditional medicine for diseases such as bronchitis, gastroenteritis, and arthritis, and through various studies, it has been reported to be effective in diseases such as anti-inflammatory, pain relief, anticancer effect, suppression of diabetic complications, and vitiligo.

In addition, it is also added to enhance the efficacy of other nutrients, such as curcumin and saponin, because it inhibits the removal of nutrients from cells by regulating enzymes.

The sesame powder can be manufactured by pulverizing sesame seeds. The sesame seeds are herbaceous plants belonging to the sesame family (Pedaliaceae), and roasted sesame or sesame oil is a material that enhances taste and flavor. It is a very important seasoning seasoning and edible oil in Korea. is being used In general, the fatty acid of sesame is composed of oleic acid, linoleic acid, etc., which are unsaturated fatty acids more than 50%.

Sesame oil contains lignans and gammatocopherols that exhibit antioxidant activity as major physiologically active substances, so sesame oil is not easily oxidized even when stored for a long period of time despite the high content of unsaturated fatty acids in sesame oil.

According to several studies, the lignan component of sesame increases the antioxidant activity of gamma-tocopherol, and various physiological activities such as activation of sex hormones and improvement of blood lipids in postmenopausal women, antihypertensive effect, antioxidant effect in the kidney, and alleviation of fatty liver. It is reported to indicate

The Umi Plus (trade name, manufactured by Shinjeong Foods) is a nucleic acid complex seasoning, and may consist of sodium L-glutamate, 5'-disodium inosinate and 5'-disodium guanylate, wherein the Umiplus is L-sodium glutamate 99.48 wt% , 0.26% by weight of 5'-disodium inosinate and 0.26% by weight of 5'-disodium guanylate.

The soy sauce powder (powdered soy sauce) is soy sauce dried and powdered, and the drying method includes freeze-drying and spray-drying. It is dried at a low temperature of -30℃ or less, and since it does not receive high-temperature heating, it has good fragrance and solubility, but has a disadvantage in that the drying cost is high. easy.

For example, as the soy sauce powder, soy sauce powder 1000 (trade name, manufactured by Flavor House, Inc. (USA)) may be used, and the soy sauce powder 1000 is composed of 98% by weight of hydrolyzed soy protein and 2% by weight of soybean oil. can

On the other hand, in the bibimmyun taste powder-type natural salad seasoning according to the present invention, stevia extract powder, green lipped mussel freeze-dried powder and seoritae black bean powder may be further included in order to enhance the taste and flavor of the salad seasoning and to double the nutritional ingredients. In the total amount of salad seasoning, 0.1 to 0.3 parts by weight of the stevia extract powder, 0.05 to 0.15 parts by weight of the freeze-dried green lipped mussel powder, and 0.01 to 0.05 parts by weight of the oyster mushroom powder may be included.

The stevia extract powder is included to enhance the taste of a salad prepared by increasing the sugar content, and can be prepared using stevia, wherein the stevia (Stevia rebaudiana Bertoni) is a dicotyledonous plant, Camphoraceae Asteraceae, suk-root (宿根) perennial herb. It lives near rivers and wetlands at the borders of Paraguay, Argentina, and Brazil in South America, and is used for herbal teas, beverages, herbal medicines, natural sweeteners, diabetes, diet, and health supplements.

The stevia leaf contains stevioside and rebaudioside single components, which are about 200 to 300 times higher in sugar than sugar, have no bitter taste, and have low calories as low as 1/90 of sugar. It is widely used as a natural sweetener for , soy sauce, and red pepper paste. Recently, stevia, a natural sugar substance, is attracting attention as it is a cause of carcinogenesis due to the consumption of artificial synthetic sweeteners and is a cause of various adult diseases due to excessive calorie intake.

As the stevia extract powder, a stevia extract powder prepared by the following method may be used.

In order to prepare the stevia extract powder, first, a raw stevia leaf may be prepared, and then foreign substances adhering to the raw stevia leaf may be removed.

In the above step there to the prepared Stevia it saengip be washed with sodium hydrogen carbonate (NaHCO ₃₎ is dissolved in purified water and the sodium bicarbonate (NaHCO ₃₎ The dissolved purified water is 1 to 3 (w / w)% of the concentration range can have

The sodium bicarbonate is also used as a food additive, is non-toxic and has functions such as penetration, diffusion, and swelling. to sterilize and wash the raw Stevia leaves.

Next, the washed raw stevia leaves may be naturally dried to remove moisture contained in the raw stevia leaves.

In the above step, the washed raw stevia leaves may be dried at a temperature of 30 to 40° C. for 3 to 7 days, and by drying the raw stevia leaves in the above range, the fragrance of the raw stevia leaves can be subtly alive.

Next, the naturally-dried raw stevia leaves may be vacuum-dried by irradiating microwaves in a reduced pressure atmosphere.

In the above step, it can be carried out by irradiating microwaves to naturally dried raw stevia leaves under a pressure of 50 to 60 mbar. The step is performed at a temperature of 40 to 45 ° C. for 30 to 100 seconds, and to the naturally dried raw stevia leaves. It can proceed by irradiating a microwave of 2 to 2.2 GHz.

The microwave can exhibit a volume heating effect that penetrates to the inside of the raw Stevia leaf and heats it. When the microwave is irradiated, the water molecules inside the raw Stevia leaf vibrate or rotate according to the polarity change of the microwave. The polarization vibration can lead to friction between molecules, which can cause heat generation. If the stevia leaves are dried by irradiating microwaves under reduced pressure, swelling occurs due to the heating inside the fresh stevia leaves. The sterilization effect is also generated by the destruction of the cell membrane inside the raw stevia leaf, and also, the ingredient of stevia can be effectively leached when preparing a stevia extract later by swelling by heating the raw stevia leaf.

Then, the vacuum-dried stevia leaves may be extracted to prepare a stevia extract.

In the above step, the vacuum-dried raw leaves of Stevia can be extracted using a known extraction method. For example, various methods such as hot water extraction and reflux extraction can be used as the extraction method, and for convenience of explanation and technical aspects of the present invention For clarity of thought, a detailed description of the extraction method will be omitted.

Next, the stevia extract may be freeze-dried and then pulverized to prepare a stevia extract powder.

In the above step, the freeze-drying may be performed by freeze-drying the stevia extract at a temperature of -40°C to -30°C for 2 to 4 hours, and the pulverization is performed by using the freeze-dried stevia extract using a known grinder. It can be carried out by pulverizing.

The green-lipped mussel freeze-dried powder is prepared using green-lipped mussels (Perna Canaliculus), which is a kind of mussel that inhabits the coast of New Zealand and is called green-lipped mussel, and its scientific name is is Perna Canaliculus.

It has been reported that the green-lipped mussel contains omega unsaturated fatty acids related to antioxidant and anti-inflammatory properties, that is, a unique component that cannot be seen in mussels that are native to other regions, because the green-lipped mussel feeds mainly on plankton that has evolved to resist intense ultraviolet rays.

In addition, the unsaturated fatty acids found in the green lipped mussel have been known through clinical trials to have a 200-fold stronger anti-inflammatory effect than fish oil, linseed oil, evening primrose oil, and the like containing omega-3 fatty acids. Omega-3 fatty acids have been found to inhibit the occurrence of inflammatory diseases such as atherosclerosis and rheumatoid arthritis by interfering with the production of inflammatory mediators made from omega-6 fatty acids by competing with omega-6 linoleic acid. there is a bar

As the green-lipped mussel freeze-dried powder, the green-lipped mussel freeze-dried powder prepared by the following method may be used.

First, the skin of the green-lipped mussel may be removed, and the green-lipped mussel from which the skin has been removed may be washed.

In the above step, the green-lipped mussel from which the skin has been removed can be washed with a sodium bicarbonate solution having a temperature of 10 to 20° C. and a concentration range of 1 to 3 (w/w)%, and the sodium bicarbonate (NaHCO3) is a food product. It is also used as an additive, is non-toxic, and may have functions such as penetration, diffusion, and expansion.

Next, the washed green-lipped mussels may be dried.

Drying of the washed green-lipped mussel may consist of a first drying and a second drying, wherein the first drying is performed by drying the washed green-lipped mussel at a temperature of 70 to 80° C. for 3 to 5 hours. Residual moisture in green-lipped mussels can be removed primarily.

In addition, in the second drying, the first dried green-lipped mussel may be dried with hot air, and the second drying is performed by applying hot air to the first dried green-lipped mussel at a temperature of 110 to 130° C. for 1 to 3 hours. This can be done by adding

Next, the second dried green-lipped mussel can be pulverized and then aged to prepare an aged green-lipped mussel powder.

In the above step, the grinding of the second dried green-lipped mussel is pulverized by pulverizing the second dried green-lipped mussel to a particle size of 5 to 10 mm, and the aging of the powdered green-lipped mussel is the powdered green mussel. It can be carried out by storing the lipped mussels at a temperature of 5 to 10° C. for 3 to 7 hours.

Then, the green-lipped mussel aged powder can be enzymatically decomposed by mixing the enzyme and acid and storing the mixture.

That is, in the above step, the enzyme and acid are mixed in the aged powder of green lipped mussel, and then the aged powder of green lipped mussel in which the enzyme and acid are mixed is stored at a temperature of 36 to 38° C. for 20 to 30 hours, thereby enzymatic decomposition. .

In the above step, known commercially available protease (Protease), chitinase (chitinase), pectinase (Pectinase) and xylanase (Xylanase) are used as the enzyme, and citric acid and ascortic acid are used as the acid. Binic acid may be used, specifically, 0.01 to 0.03 parts by weight of the protease, 0.03 to 0.05 parts by weight of the chitinase, and pectinase based on 100 parts by weight of the whole aged powder of green lipped mussel. 0.005 to 0.009 parts by weight, 0.008 to 0.012 parts by weight of Xylanase, 0.01 to 0.1 parts by weight of citric acid, and 0.01 to 0.1 parts by weight of ascorbic acid may be mixed in a weight ratio.

Next, the fermented green-lipped mussel can be prepared by mixing the lactic acid bacteria culture solution with the enzyme-decomposed green-lipped mussel aged powder and fermenting it.

In the above step, after mixing in a weight ratio of 1 to 3 parts by weight of the lactic acid bacteria culture solution to 100 parts by weight of the enzymatically decomposed green-lipped mussel aged powder, fermentation may be performed at a temperature of 40 to 42° C. for 20 to 30 hours.

In addition, in the above step, the lactic acid bacteria culture medium was adjusted to pH 2.8 to 3.2 using 1.2N HCl, and then the lactic acid strain was separated from kimchi, and the separated lactic acid strain was used in MRS broth (Oxoid, England). After incubation for 20 to 25 hours at 37~39℃, ^{diluted to 1×1.0 8} to 5×1.0 ⁸ CFU/mL, and then centrifuged at 10,000 to 15,000 rpm for 10 to 15 minutes to separate only the supernatant And, after filtering the supernatant (Supernatant) with a 0.45㎛ syringe filter (syringe filter), diluted by mixing in a weight ratio of 1,000 to 2,000 parts by weight of sterilized distilled water with respect to 100 parts by weight of the filtered supernatant, the lactic acid bacteria is As a lactic acid strain isolated from fermented food kimchi, specifically, the lactic acid strain includes Lactobacillus curvatus , Weissella viridescens , Lactobacillus plantarum ) and Any one or more known lactic acid strains selected from the group consisting of Leuconostoc lactis may be used.

Next, the green-lipped mussel fermented product may be freeze-dried and then pulverized to prepare a freeze-dried powder for green-lipped mussels.

In the above step, the freeze-drying may be performed by freeze-drying the fermented green-lipped mussel at a temperature of -40°C to -30°C for 3 to 7 hours, and the pulverization is the freeze-dried fermented green-lipped mussel. may be carried out by pulverizing using a known pulverizer.

The oyster mushroom powder can be prepared using oyster mushroom, and the shiitake mushroom (Sparassis crispa) is a mushroom with a good chewing taste and a mild flavor like matsutake mushroom belonging to the oyster mushroom family. It is an adaptogen with anticancer effect. That is, this mushroom has no side effects, the medicinal effect is not limited to a specific organ or organ, and has a normalizing action, and has been used in the field of oriental medicine for a long time.

The medicinal ingredients and medicinal effects of the oyster mushroom have been systematically studied in Japan and the United States, and as a result, the anticancer activity of the shiitake mushroom has been found to come from complex polysaccharides. In particular, it was found that the beta-glucan component, which is known to have excellent anti-cancer and immune functions, was 10 times higher than that of the medicinal mushrooms, Reishi and Sangha.

The chemical structure of β-glucan, the major complex polysaccharide of oyster mushroom, is different from the structure of β-glucan found in other medicinal mushrooms, as it is in the form of a branched β-1,3-glucan that stimulates the immune response of cells. is an ingredient In addition to its anticancer action, oyster mushroom is known to have antibacterial, diuretic, and tonic properties of β-1,3-glucan contained in blossom mushroom, and mannitol and trihalogen have anticancer, anemia, and sedative actions, and antidiabetic , anti-AIDS and anti-HIV effects are also being studied. In addition, oyster mushroom, like other medicinal mushrooms, regulates blood pressure, blood sugar, and blood cholesterol.

The oyster mushroom powder prepared by the following method may be used.

In order to prepare the oyster mushroom powder, first, oyster mushroom having excellent quality may be prepared and then washed to remove foreign substances.

In the above step, foreign substances attached to the flower mushroom can be removed by washing the prepared oyster mushroom with purified water and removing the non-edible part.

Next, the washed oyster mushroom may be first dried to remove moisture remaining inside the oyster mushroom.

In the above step, the moisture contained inside the washed oyster mushroom is rapidly evaporated when drying in sunlight, and may be performed in a dryer or shade, etc. to prevent deterioration of physical properties. For example, the primary drying is It can be carried out by drying the washed oyster mushroom at a temperature of 15 to 25° C. for 50 to 100 hours.

Next, the first dried oyster mushroom may be dried by hot air.

In the above step, the hot air drying may be performed by drying the primary dried oyster mushroom with hot air at 110 to 150° C. for 1 to 3 hours. There may be a problem in that moisture is not sufficiently removed, and when it is performed beyond the above upper limit range, the problem of deterioration of physical properties may occur due to excessive drying of the oyster mushroom.

Subsequently, the hot air dried oyster mushroom may be heated and baked and roasted.

In the above step, the hot-air dried oyster mushroom can be baked using a roasting device. By going through the roasting step, the flavor of the oyster mushroom powder is enhanced and the unique flavor of the oyster mushroom powder is suppressed. Preference can be improved.

In the above step, the heating of the hot air dried flower oyster mushroom may be performed by baking the hot air dried flower oyster mushroom at a temperature of 110 to 130 ° C. for 5 to 15 minutes.

Next, the roasted oyster mushroom may be secondarily dried.

In the above step, by drying the roasted oyster mushroom a second time, the physical properties of the roasted oyster mushroom can be stabilized and the flavor can be further enhanced. It can be carried out by drying at a temperature of ℃ for 1 to 3 days.

Next, the secondary dried oyster mushroom may be pulverized to prepare oyster mushroom powder.

The grinding of the secondary dried oyster mushroom in the above step may be performed using a known grinder, and the configuration of grinding using the grinder is a known technique. For convenience of explanation and clarity of the technical idea of the present invention, A detailed description thereof will be omitted.

Hereinafter, the example of the natural salad seasoning of the bibimmyun taste powder according to the present invention will be described in more detail.

< Example 1 >

General red pepper powder 0.53 parts by weight, spicy red pepper powder 2.9 parts by weight, shiitake mushroom powder 0.18 parts by weight, garlic powder 1.04 parts by weight, garlic flakes 1.24 parts by weight, white pepper powder 0.22 parts by weight, sesame powder 2.2 parts by weight, Umi Plus (brand name) , Shinjeong Foods) 0.39 parts by weight and 2.63 parts by weight of soy sauce powder were mixed to prepare salad seasoning.

< Example 2 >

Salad seasoning was prepared by further mixing 0.2 parts by weight of stevia extract powder, 0.1 parts by weight of green-lipped mussel freeze-dried powder, and 0.03 parts by weight of oyster mushroom powder to the salad seasoning composition of Example 1.

< Comparative Example 1 >

Salad seasoning was prepared using the same composition as in Example 1, but in Comparative Example 1, salad seasoning was prepared without including spicy red pepper powder, shiitake mushroom powder, and soy sauce powder.

< Comparative Example 2 >

Salad seasoning was prepared using the same composition as in Example 1, and in Comparative Example 2, 2 parts by weight of general red pepper powder, 1.2 parts by weight of hot red pepper powder, 0.8 parts by weight of shiitake mushroom powder, 0.8 parts by weight of garlic powder, 0.8 parts by weight of garlic flakes A salad seasoning was prepared by mixing parts by weight, 0.3 parts by weight of white pepper powder, 2.8 parts by weight of sesame powder, 0.4 parts by weight of Umi Plus (trade name, manufactured by Shinjeong Foods) and 4.3 parts by weight of soy sauce powder.

The salad seasoning prepared according to Examples 1 and 2 and Comparative Examples 1 and 2 was mixed with a mixture of fruits and vegetables in which cabbage and apple were mixed in a 1:1 ratio to prepare a salad.

< Sensory evaluation 1 >

A sensory evaluation was performed on the taste, smell, texture, preference, etc. of the salad prepared by mixing the seasoning prepared according to Examples 1 and 2 and Comparative Examples 1 and 2 with olive oil in a weight ratio of 3:1, and the The results are shown in [Table 2] below.

The sensory test was conducted for 25 general consumers, and a 9-point scoring method was used for the score and evaluation criteria, and is shown in [Table 1] below.

score Evaluation standard 9 very good 7 good 5 usually 3 bad One very bad

division taste (flavor) incense (smell) Texture (physical properties) texture Overall Preference Example 1 8.2 8.3 8.1 8.2 8.2 Example 2 8.3 8.1 8.3 8.4 8.3 Comparative Example 1 5.6 5.4 5.5 5.5 5.5 Comparative Example 2 6.5 6.6 6.7 6.6 6.6

Referring to [Table 2], the taste (flavour), aroma (odor), texture (physical properties), and overall preference of the salad prepared by mixing the seasoning prepared according to Examples 1 and 2 were shown in Comparative Examples 1 and 2 It was confirmed that the prepared seasoning was superior to the salad prepared by mixing it.

< Sensory evaluation 2 >

The seasoning prepared according to Example 1 was mixed with olive oil in a weight ratio of 3:1 and then mixed with boiled noodles to prepare bibim noodles according to Example 3, and the commercially available bibim noodles (manufactured by S) were boiled and prepared. Then, it was used as bibim noodles according to Comparative Example 3.

The sensory evaluation was performed on the taste, smell, texture, preference, etc. of the bibim noodles according to Example 3 and Comparative Example 3, and the results are shown in [Table 3] below.

The sensory test was conducted for 25 general consumers, and a 9-point scoring method was used for the score and evaluation criteria.

division taste (flavor) incense (smell) Texture (physical properties) texture Overall Preference Example 3 8.2 8.3 8.3 8.4 8.3 Comparative Example 3 8.1 8.2 8.3 8.2 8.2

Referring to [Table 2], it can be seen that the bibim noodle according to Example 3 has excellent effects such as taste, smell, texture, and preference.

As described above, a preferred embodiment of the present invention has been described, but those of ordinary skill in the art to which the present invention pertains will understand that the present invention may be embodied in other specific forms without changing the technical spirit or essential features thereof. will be able Therefore, it should be understood that the embodiment described above is illustrative in all respects and not restrictive.

Claims (7)

Including red pepper powder, shiitake mushroom powder, garlic powder, garlic flakes, white pepper powder, sesame powder, nucleic acid complex seasoning and soy sauce powder,
The red pepper powder includes a mixture of general red pepper powder and spicy red pepper powder,
The shiitake mushroom powder and garlic powder, after preparing the shiitake mushroom and garlic, sodium bicarbonate (NaHCO ₃ ) is dissolved and washed using purified water having a concentration range of 1 to 3 (w/w)%, Washing with ozone water of 0.5 to 0.6 ppm to remove foreign substances remaining on the surface of shiitake mushrooms and garlic, and drying the washed shiitake mushrooms and garlic at a temperature of 20 to 40 ° C. for 2 to 4 days naturally, the shiitake mushrooms and garlic Remove the moisture contained in the, and vacuum-dried the naturally dried shiitake mushrooms and garlic by irradiating a microwave of 2.15 GHz at a pressure of 50 to 60 mbar and a temperature of 35 to 45 ° C. for 1 to 5 minutes, and the vacuum The dried shiitake mushrooms and garlic are stored at a temperature of 15 to 25° C. for 10 to 20 hours to ripen the shiitake mushrooms and garlic, and the aged shiitake mushrooms and garlic are aged at a temperature of -40° C. to -30° C. from 2 to It is prepared by freeze-drying for 4 hours and pulverizing the freeze-dried shiitake mushrooms and garlic,
The nucleic acid complex seasoning consists of 99.48% by weight of sodium L-glutamate, 0.26% by weight of 5'-disodium inosinate, and 0.26% by weight of 5'-disodium guanylate, and the soybean powder is hydrolyzed soybean protein 98% by weight and soybean oil 2 Bibimmyun taste powder-type natural salad seasoning, characterized in that it consists of % by weight.
delete delete The method of claim 1,
The garlic flakes are washed with purified water having a concentration range of 1 to 3 (w/w)% in which _{sodium bicarbonate (NaHCO 3 ) is dissolved after preparing garlic, and then with 0.5 to 0.6 ppm ozone water having sterilizing power} Washing to remove foreign substances, drying the washed garlic for 40 to 80 hours at a temperature of 15 to 35 ° C., and drying the first dried garlic with hot air at 110 to 150 ° C. for 30 to 60 minutes, , Slice the hot air dried garlic, heat the sliced garlic at a temperature of 70 to 90 ° C. for 1 to 3 minutes to bake and roast, and the roasted garlic at a temperature of 20 to 30 ° C. for 20 to 40 hours. Bibimmyeon-taste powder-type natural salad seasoning, characterized in that it is prepared by drying with tea.
delete 5. The method of claim 4,
In addition to the red pepper powder, shiitake mushroom powder, garlic powder, garlic flakes, white pepper powder, sesame powder, nucleic acid complex seasoning and soy sauce powder, Stevia extract powder, green lipped mussel freeze-dried powder and Seoritae black bean powder are further included. Bibimmyun taste powder-type natural salad seasoning with
7. The method of claim 6,
The stevia extract powder, green lipped mussel freeze-dried powder and seoritae black bean powder are 0.1 to 0.3 parts by weight of the stevia extract powder, 0.05 to 0.15 parts by weight of the green-lipped mussel freeze-dried powder, and oyster mushroom powder in the total content of salad seasoning Bibimmyun taste powder-type natural salad seasoning, characterized in that it contains 0.01 to 0.05 parts by weight.