KR102369272B1 - Manufacturing method for cube-type natural Korean beef seasoning using roasting mushroom - Google Patents

Abstract

The present invention relates to a method for manufacturing a cube-shaped natural Korean beef seasoning using roasted mushrooms. More specifically, the roasting process of shiitake mushrooms increases antioxidant and anti-inflammatory effects, makes it possible to manufacture Korean beef seasoning with excellent taste, odor, flavor, and umami, and manufactures and distributes quantified solid cubes for 1 serving. Cube-shaped natural Korean beef using roasting mushrooms that maintains the cube shape and prevents it from being damaged in the process, and controls the moisture content to an appropriate level without adding chemical additives, preservatives or preservatives to suppress the growth of microorganisms and improve preservation It relates to a seasoning manufacturing method.

Description

Cube-type natural Korean beef seasoning using roasting mushroom {Manufacturing method for cube-type natural Korean beef seasoning using roasting mushroom}

The present invention relates to a method for manufacturing a cube-shaped natural Korean beef seasoning using roasted mushrooms. More specifically, the roasting process of shiitake mushrooms increases antioxidant and anti-inflammatory effects, makes it possible to manufacture Korean beef seasoning with excellent taste, odor, flavor, and umami, and manufactures and distributes quantified solid cubes for 1 serving. Cube-shaped natural Korean beef using roasting mushrooms that maintains the cube shape and prevents it from being damaged in the process, and controls the moisture content to an appropriate level without adding chemical additives, preservatives or preservatives to suppress the growth of microorganisms and improve preservation It relates to a seasoning manufacturing method.

As the incidence of childhood obesity and geriatric diseases increases along with the increase in national income, interest in health is increasing. Accordingly, there is a growing interest in natural seasoning products that can replace chemical seasonings while reducing the use of chemical seasonings.

Meanwhile, as the number of households with one or two members increases, preference for small-capacity products that emphasize convenience for single or two-person households is increasing. As a result of conducting a small-packed food consumption survey on 1,000 adult men and women who have purchased food within the past 6 months, it was found that 30-40% of consumers prefer small-capacity packaging.

In addition, the capacity of the product is more than necessary, so the quantity cannot be exhausted and the expiration date is exceeded.

Prior art document: KR Registered Patent Publication No. 0941779 (2010.2.11. Announcement)

The present invention has been devised to solve the above problems, and in particular, increases the antioxidant and anti-inflammatory properties of shiitake mushrooms, and provides a method for producing a cube-shaped natural Korean beef seasoning using roasted mushrooms having excellent taste, smell and flavor during cooking. Its purpose is to provide

A method for producing a cube-shaped natural Korean beef seasoning using roasted mushrooms according to the present invention devised to achieve the above object includes: (a) a raw material preparation step of drying and pulverizing the raw material; (b) Salt, soy sauce, sugar, green onion concentrate powder, onion concentrate powder, garlic concentrate powder, yeast extract, roasted shiitake mushroom powder, glucose, onion powder, Korean beef powder, garlic powder, magnesium stearate, black pepper powder are put into the mixer a blending step of blending; (c) a moisture content control step of measuring the moisture content and, when the moisture content exceeds a certain range, put it in a dryer to dry it, and supply moisture when the moisture content is less than a certain range; (d) a molding step of injecting the blended raw material into a tableting machine and molding it into a hexahedral shape by a tableting method; (e) a hardness and weight inspection step of performing quality inspection including weight, size, and hardness after molding; And (f) it may include a packaging step of mounting a buffer mechanism at the bottom of the container and packing by putting the cube-shaped natural Korean beef seasoning.

In addition, (a) raw material preparation step is (a1) garlic powder manufacturing step in which foreign substances and impurities are removed after primary drying at 65° C., and crushed and pulverized after secondary drying at 65° C. in a dryer to produce garlic powder , (a2) Dry the shiitake mushrooms in sunlight for 1-2 days, select foreign substances and impurities, put them in a dryer, dry them secondarily at 65℃, and roast them at 180-200℃ for 20-45 minutes. The roasting shiitake mushroom powder manufacturing step of producing roasted shiitake mushroom powder by crushing and pulverizing, and (a3) drying the raw material first at a temperature of 60 ° C., boiling the raw material in water to proceed with extraction, boiling and remaining After filtering and concentrating the precipitate, it is subjected to a pasteurization process, and the raw material and alpha fine powder are put in a dryer, dried in a vacuum, and crushed and pulverized to prepare a concentrate powder.

In addition, steps (a1) to (a3) include a classification and metal removal step of detecting and removing metal components due to mixing of iron powder after crushing and pulverization, and measuring water activity and, if exceeding a certain range, put it into a dryer and vacuum It may further include a water activity control step of drying.

According to the present invention, it is effective in increasing the antioxidant and anti-inflammatory effects by roasting shiitake mushrooms, and making it possible to prepare a seasoning for Korean beef excellent in taste, odor, flavor and umami.

In addition, according to the present invention, it is produced in a quantified solid cube shape for 1 serving, and it is effective in maintaining the cube shape and preventing it from being damaged in the distribution process.

In addition, according to the present invention, without adding chemical additives, preservatives and preservatives, by controlling the moisture content to an appropriate level, it is effective in suppressing the reproduction of microorganisms to improve the preservation power.

1 is a flowchart of a method for manufacturing a cube-shaped natural Korean beef seasoning using roasted mushrooms according to a preferred embodiment of the present invention;
2 is a view showing a buffer mechanism according to a preferred embodiment of the present invention;
3 is a view showing a mushroom sensory test result graph according to a preferred embodiment of the present invention;
Figure 4 is a graph showing the DPPH radical scavenging ability of raw mushrooms, dried mushrooms and roasted mushrooms hot water extracts and ethanol extracts according to a preferred embodiment of the present invention;
5 is a graph showing the ABTS radical scavenging ability of the hot water extract and ethanol extract of raw mushrooms, dried mushrooms and roasted mushrooms according to a preferred embodiment of the present invention;
6 is a graph showing the results of MC3T3-E1 cytotoxicity and LPS-induced RAW 264.7 cytotoxicity experiments of raw, dried and roasted mushroom hot-water extracts and ethanol extracts according to a preferred embodiment of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. First of all, it should be noted that in adding reference numerals to the components of each drawing, the same components are given the same reference numerals as much as possible even though they are indicated on different drawings. In addition, in describing the present invention, if it is determined that a detailed description of a related known configuration or function may obscure the gist of the present invention, the detailed description thereof will be omitted. In addition, preferred embodiments of the present invention will be described below, but the technical spirit of the present invention is not limited thereto and may be variously implemented by those skilled in the art without being limited thereto.

1 is a flowchart of a method for manufacturing a cube-shaped natural Korean beef seasoning using roasted mushrooms according to a preferred embodiment of the present invention, FIG. 2 is a view showing a buffer mechanism according to a preferred embodiment of the present invention, and FIG. 3 is the present invention It is a diagram showing a mushroom sensory test result graph according to a preferred embodiment of the present invention, and FIG. 4 is a graph showing the DPPH radical scavenging ability of raw mushrooms, dried mushrooms and roasted mushrooms hot-water extracts and ethanol extracts according to a preferred embodiment of the present invention. 5 is a graph showing the ABTS radical scavenging ability of raw mushrooms, dried mushrooms and roasted mushrooms hot water extracts and ethanol extracts according to a preferred embodiment of the present invention, and FIG. 6 is a raw mushroom according to a preferred embodiment of the present invention, It is a graph showing the results of MC3T3-E1 cytotoxicity and LPS-induced RAW 264.7 cytotoxicity experiments of dried and roasted mushroom hot-water extracts and ethanol extracts.

Referring to Figure 1, the cube-shaped natural Korean beef seasoning manufacturing method using roasted mushrooms according to a preferred embodiment of the present invention includes a raw material preparation step (S100), a mixing step (S200), a moisture content control step (S300), a molding step ( S400), hardness and weight inspection step (S500), is configured to include a packaging step (S600).

The raw material preparation step (S100) is a process of drying and pulverizing the raw materials. More specifically, the raw material preparation step (S100) is a garlic powder manufacturing step (S110), a roasting shiitake mushroom powder manufacturing step (S120), a concentrated powder manufacturing step ( S130).

In the garlic and ginger powder manufacturing step (S110), the garlic powder is first dried at 65° C. for 8 hours, foreign substances and impurities are removed, and then dried in a dryer at 65° C. for 1 hour, then crushed and pulverized to crush and pulverize garlic powder and ginger powder is the process of manufacturing

The roasting shiitake mushroom powder manufacturing step (S120) is first dried in sunlight for 1-2 days, and foreign substances and impurities are selected, then put into a dryer, dried at 65°C for 2 hours, and then dried at a temperature of 180-200°C for 20-45 It is a process of producing roasted shiitake mushroom powder by roasting for minutes, crushing and pulverizing to a predetermined particle size after crushing.

Roasting conditions are preferably carried out at a temperature of 180-200 ℃ for 20-45 minutes, and if it is less than 180 ℃, there is a risk of loss of nutrients contained in shiitake mushrooms due to prolonged heating of 1 hour or more, and the roasting time is long. If it is over 200℃, the burnt taste is strongly expressed and there is a risk of loss of nutrients contained in shiitake mushrooms.

In the concentrated powder manufacturing step (S130), the raw material is first dried at a temperature of 60 ° C. for 20 minutes to 1 hour, the raw material is boiled in water to proceed with extraction, and after boiling and filtering the remaining precipitate, 40-50 brix It is a process of secondly grinding the primary crushed raw material to a predetermined particle size after concentrating it with a vacuum cleaner, undergoing a pasteurization process, putting the raw material that has undergone the pasteurization process and alpha fine powder in a dryer, and drying it in a vacuum.

The concentrated powder produced by the concentrated powder manufacturing step (S130) is a powder prepared in a powdered state by processing green onion concentrate, onion concentrate, and garlic concentrate from a liquid phase to a solid phase and pulverizing them.

At this time, the alpha fine powder is used to process the liquid concentrate into a solid form for pulverizing, and glucose (refined glucose) is used to increase the binding force between the raw materials to prevent breakage when tableting is performed in the molding step.

Here, the alpha fine powder is alpha rice flour, and refers to rice in a powdered state that has been steamed or boiled and then dried.

Garlic powder production step (S110), roasted shiitake mushroom powder production step (S120), and concentrated powder production step (S130) are further accompanied by a classification and metal removal step and a water activity control step after grinding.

More specifically, in the classification and metal removal step, metal foreign substances are detected and removed using a bar magnet of 7000 gauss or more in order to detect and remove metal components due to the mixing of iron powder during grinding.

In addition, in the classification and metal removal step, a filtration net made of 14 mesh is provided so that raw materials having a particle size that can pass through the filtration net can perform this process.

In the water activity control step, the water activity is measured and, if it exceeds a certain range, it is put into a dryer and vacuum dried.

More specifically, in the water activity control step, when the water activity exceeds 0.5 by measuring the water activity, the water temperature is 87~90℃, the internal temperature is 75~80℃, the vacuum degree is 700mmAq After drying for 1 hour to 1 hour and 10 minutes After the classification and metal removal steps, the water activity is measured again.

Water activity is one of the basic environmental conditions that affect the growth of microorganisms and indicates the solubility of water or moisture, and it is expressed as the ratio of the water vapor pressure of a solution to the water vapor pressure of pure water.

It has been reported that most terrestrial bacteria require a water activity of 0.91 or higher as a minimum growth condition, and that fungi can survive even at a water activity as low as 0.86. In general, it tolerates low water activity well in the order of bacteria, yeast, and mold. However, it is known that the growth of microorganisms itself is almost impossible when the water activity is less than 0.50.

The raw material of the present invention maintains water activity below 0.5 to suppress the growth of microorganisms by lowering water activity without chemical preservatives or preservatives to prevent spoilage, thereby improving preservation.

In the mixing step (S200), salt, soy sauce, sugar, green onion concentrate powder, onion concentrate powder, garlic concentrate powder, yeast extract, roasted shiitake mushroom powder, glucose, onion powder, Korean beef powder, garlic powder, magnesium stearate, black pepper powder It is a process of mixing by putting it in a mixer.

More preferably, the blending step (S200) is 32 to 38% by weight of salt, 13 to 18% by weight of sugar, 1 to 5% by weight of glucose (refined glucose), 1 to 5% by weight of soy sauce, 1 to 5% by weight of green onion concentrate , Onion concentrate 1 to 5% by weight, garlic concentrate 1 to 5% by weight, onion powder 1 to 5% by weight, garlic powder 1 to 5% by weight, roasted shiitake mushroom powder 3 to 8% by weight, magnesium stearate 1 to 5% by weight , 3 to 8% by weight of yeast extract, 1 to 5% by weight of black pepper powder, and 1 to 5% by weight of Korean beef powder.

Garlic powder is used to increase the binding force between the powdered raw materials to facilitate tableting in the molding step.

Magnesium stearate is used to prevent the material from sticking to the tableting machine when tableting is made in the molding step.

Yeast extract contains Vertex IG, and yeast extract gives umami taste.

The moisture content control step (S300) is a step of measuring the moisture content of the blended raw material. When the measured moisture content exceeds a certain range, it is put into a dryer to dry, and when the moisture content is less than a certain range, moisture is supplied. .

It is preferable that the range of the moisture content consists of 2-3 wt%, and when the moisture content is less than 2 wt%, the raw material is crushed during tableting in the forming step (S400), there is a risk that the binding force between the raw materials is reduced, and the moisture content is If it exceeds 3% by weight, it is preferable to maintain the above-described range, because there is a risk of bacterial propagation is easy and there is a possibility that the preservation power may be deteriorated.

The forming step (S400) is a process of manufacturing the blended raw material into a cube shape by applying a predetermined pressure.

More specifically, in the forming step (S400), the blended raw material is put into a tableting machine and molded into a hexahedral shape by a tableting method.

At this time, it is preferable to maintain the moisture content of the raw material at 2 to 3% by weight. If the moisture content is less than 2% by weight, the binding force decreases and crumbling occurs during molding. If it exceeds 3% by weight, the viscosity increases and the tableting machine The sticking phenomenon of the tile occurs and the production efficiency is reduced.

During molding, garlic powder enhances bonding with other powders to facilitate molding, and glucose (refined glucose) improves hardness during molding and prevents cracking.

Magnesium stearate prevents the adhesion between the tableting machine and the powder raw material when the tablet is made with a tableting machine in the molding stage.

The cube-shaped natural seasoning prepared according to the present invention is solidified in a single serving, so it is easy to use a fixed amount of the seasoning, and it has excellent solubility in water because it is easy to store and carry.

The hardness and weight inspection step (S500) is a process of performing a quality inspection including weight, size, and hardness after the molding step (S400).

The cube-shaped natural seasoning molded in the forming step (S400) has a length of 12 mm to 15 mm at one edge, and a weight of 2 to 3 g. This capacity is obtained by dissolving one cube-shaped natural seasoning in 330 ml of water. It is easy to use the seasoning in the quantity for 1 serving. Here, the specification of the cube-shaped natural seasoning is not limited thereto, and it may be changed and used according to the composition and mixing ratio of the natural seasoning.

In the packaging step (S600), a buffer mechanism is mounted at the bottom of the container and a cube-shaped natural Korean beef seasoning is put in and packaged. A buffer mechanism is provided inside the container, and the buffer mechanism is provided with a plurality of holes at predetermined intervals. , it is composed of a soft material to accommodate the desiccant containing silica gel inside.

More specifically, in the packaging step (S600), the buffer mechanism provided at the bottom of the container has a morphologically hexahedral cube shape that has a risk of damage during transport, so that such damage can be minimized.

The buffer mechanism is in the form of a dome and can prevent the cube-shaped seasoning from collided with each other and damaged when transporting the product while shaking inside the container.

Referring to FIG. 2 , the buffer mechanism is made of a soft material, a plurality of holes are provided in a dome shape, and the size of the hole gradually increases from the upper part of the dome shape to the lower part, so that the shock can be effectively absorbed.

1. Shiitake Mushroom Sensory Test

3 is a sensory test after drying shiitake mushrooms, oyster mushrooms, enoki mushrooms, and shiitake mushrooms in the same amount (30 g), and the evaluation items were taste, smell, flavor, and umami. was carried out using

Referring to FIG. 3 , shiitake mushrooms showed high scores in the sensory test overall in taste, smell, taste, and flavor, and it was determined that shiitake mushrooms were suitable for use as broth among mushrooms.

2. Sensory test of dried shiitake and roasted mushrooms

Table 1 below is the result of evaluating the sensory characteristics of dried shiitake mushrooms and roasted shiitake mushrooms, and sensory tests of taste, flavor and umami were conducted based on a 7-point scale.

sensory test dried shiitake mushrooms Roasted Shiitake Mushrooms Dryer 65℃ 24 hours 1st sunlight drying
Secondary dryer 65℃ 2 hours 200℃ 20min 180℃ 45min taste 4.2 6.1 3.0 5.9 smell 4.6 5.3 4.2 5.6 zest 4.3 5.1 4.6 5.3

Referring to Table 1, as a result of the sensory test, dried shiitake mushrooms were first dried in sunlight at 65°C for 2 hours in the secondary dryer, and roasted shiitake mushrooms were dried in the first sunlight at 65°C for 2 hours and dried at 65°C in the second dryer for 2 hours at 180°C 45 minutes. The roasting conditions showed excellent results in taste, odor, and flavor evaluation items.

3. Antioxidant activity measurement and content result

① Measurement of total polyphenol content

The total polyphenol content was measured by modifying the Folin-Ciocalteu method and analyzed using tannic acid (Sigma Chemical Co., St. Louis, Mo, USA) as a standard material.

To 1 mL of sample, mix 1 mL of 95% ethanol, 5 mL of purified water, and 0.5 mL of 50% Folin-ciocalteu reagent (Sigma), stand for 5 minutes, add 1 mL of 5 Na2CO3, stir, and then react in a dark place for 1 hour. The absorbance was measured at 760 nm using acid as a standard reagent.

② Total polyphenol content

Polyphenol compounds widely distributed in medicinal plants are phytochemicals with various functions and are known to have physiological activities such as antioxidant action and anti-mutation.

The main physiologically active substances of plants include phenolic components such as flavonoids, tannins, anthocyanins, phenolic acids, and catechins, and most of them have activities such as oxidation, antibacterial activity and anticancer activity, giving the plant its own color, astringent and bitter taste, etc. It acts as a secondary metabolite that gives the characteristic taste of

Cell damage in the human body and diseases caused by aging are caused by free radicals generated in the body. Phenolic compounds exhibit antioxidant power by inactivating active oxygen and inhibiting the decomposition of lipid peroxide into active oxygen. It is known to be an effective free radical scavenger.

In particular, mushrooms are known to contain catechin, quercetin, rutin, and naringin, and are known to have the role of natural antioxidants, such as removing free radicals and preventing inflammation.

As a result of examining the polyphenol content of raw mushrooms, dried mushrooms and roasted mushrooms in hot water and ethanol extracts, it was found that roasted mushrooms were significantly higher in both hot water and ethanol extracts.

Table 2 shows the polyphenol content of raw, dried and roasted mushroom hot water and ethanol extract. Referring to Table 2, the total polyphenol content of raw mushroom, dried mushroom and roasted mushroom hot water extract was 5.54 mg/g GAE and The total polyphenol content of roasted mushrooms was high with 5.56 mg/g GAE and 8.20 mg/g GAE, and the ethanol extract contained 4.92 mg/g GAE, 5.01 mg/g GAE, and 8.40 mg/g GAE, respectively, of roasted mushrooms. The total polyphenol content was found to be high.

(Unit: mg/g GAE) sample raw mushrooms dried mushrooms roasted mushrooms hot water extract 5.54±0.42 ^b 5.56±0.10 ^b 8.20±1.43 ^a ethanol extract 4.92±1.27 ^b 5.01±0.24 ^b 8.40±0.70 ^a

③ Measurement of DPPH radical scavenging ability

According to the method of Blois, the effect of hydrogen donating ability on DPPH (1,1-Diphenyl-2-picrylhydrazyl) was measured.

Dissolve the sample in ethanol and dilute it by concentration, mix 50 μL of the sample and 200 μL of 1.5×10 ^-4 M DPPH in ethanol, and react for 30 minutes, then measure the absorbance at 520 nm using an ELISA reader and analyze it by the following formula did

DPPH radical scavenging activity (%)

= (1 - Absorbance of the sample addition / Absorbance of the non-sample area) × 100

④ DPPH radical scavenging activity result

Electron-donating ability is used as an indicator of antioxidant effect. DPPH is a compound with relatively stable free radicals. When it comes into contact with antioxidants, radicals are removed by reducing action and discoloration is used to measure the antioxidant effect. It has high antioxidant capacity.

Referring to FIG. 4, as a result of measuring the DPPH radical scavenging ability of raw, dried and roasted mushrooms, all three samples showed a concentration-dependent increase in the hot-water extracts, and the hot-water extracts of roasted mushrooms showed a concentration-dependent increase of 94 at a concentration of 1,000 μg/ml. %, and the roasting extract showed the highest activity even in the ethanol extract.

Therefore, it is considered that shiitake mushrooms, which have been specially roasted during processing such as drying, may affect the increase in DPPH radical scavenging ability.

⑤ ABTS cation (ABTS++) scavenging ability measurement

ABTS radical scavenging ability was measured by partially modifying the method of Lee et al.

7 mM ABTS solution and 2.45 mM potassium persulfate were mixed and left in a dark place for 15 hours to form ABTS++. After temperature equilibration at 30 °C, absorbance was measured at 734 nm and diluted with distilled water so that the value was 1.5. The sample was mixed with the diluted solution and reacted at room temperature for 30 minutes, and then absorbance was measured at 734 nm.

ABTS radicals scavenging activity (%)

= (1 - Absorbance of the sample addition / Absorbance of the non-sample area) × 100

⑥ ABTS cation (ABTS++) scavenging activity measurement result

ABTS radical scavenging ability is a measurement method using the property that ABTS and potassium persulfate react to generate blue-green ABTS radical and reduce the generated ABTS radical to a colorless substance. It is a widely used analysis method.

5, as a result of measuring the ABTS radical scavenging ability of mushrooms, dried mushrooms and roasted mushrooms, the hot water extract showed a concentration-dependent increase, and showed a high ABTS radical scavenging activity of 80% at a concentration of 1,000 μg/ml, As in the previous experiment, the roasted extract showed the highest activity in the ethanol extract.

4. Measurement of anti-inflammatory effect using RAW 264.7 macrophages

① Cell culture

RAW 264.7 murine macrophage cell line was purchased from the Korean cell line bank (Seoul, Korea) and used in the experiment. As a basic medium for cell growth, DMEM medium containing 10% FBS, penicillin 100 U/ml, and streptomycin 100 μg/ml was used, and inoculated into T-flask and cultured at 37°C, 5% CO2 incubator.

The cultured cells were used for the experiment while changing the medium every 2-3 days, and when the cells were more than 80% confluent, they were subcultured and used for the experiment.

In the experiment for measuring nitric oxide (NO) production capacity, samples were added to the cultured cells by concentration and cultured for 2 hours, and then 1 μg/ml of lipopolysaccharide (LPS) was added to induce stress and incubated for 20 hours.

② Cytotoxicity measurement

MTT assay was performed to measure RAW 264.7 cell viability.

When the cells reach confluence, seed the cells in a 96-well plate at 2 × 104 cells/ml per well and incubate for 2 hours. After incubating for 20 hours by treating the samples by concentration, discard the medium and use 100 ml (1 mg/ml) of the cells. 3-(4,5-dimethyl-2-thiazolyl)-2,5-diphenyl-2H tetrazolium bromide (MTT) solution was injected into each well and incubated at 37°C for 4 hours.

After removing the MTT solution from the medium, injecting 100 μl of dimethyl sulfoxide (DMSO) and incubating for 30 minutes, absorbance was measured at 550 nm with an ELISA plate reader.

Cell viability was expressed as a percentage (%) of the absorbance of the sample relative to the absorbance of the control group.

Cell viability (%)

= Absorbance of control - Absorbance of sample addition / Absorbance of control × 100

③ Cytotoxicity result

As a result of the antioxidant experiment, the cell viability was measured using the roast mushroom, a sample with excellent antioxidant activity, and the hot water extract of the raw mushroom as a control, and measured by the MTT analysis method.

6, when the concentration of the hot-water extract was 50 to 500 μg/ml, a toxicity experiment was performed using normal cells, MC3T3-E1 cells. As a result, toxicity was not found at any concentration, and LPS-induced RAW264 .7 As a result of the cell toxicity test, the concentration of hot-water extract showed a survival rate of over 80% at 50-200μg/ml, and in the case of roasted mushrooms, the maximum survival rate was about 120% when it was 50μg/ml, and 500 μg/ml ml concentration showed a survival rate of 76%.

Hereinafter, the composition and composition ratio of the natural Korean beef seasoning prepared by the cube-shaped natural Korean beef seasoning using roasting mushrooms according to the present invention will be described in detail through comparative examples and examples.

[Comparative Example 1]

Raw material total content sea salt 32-38 wt% rice 15-19 wt% Makama undiluted soy sauce 1-5 wt% organic sugar 15-20 wt% yeast extract 3-8 wt% Roasted Shiitake Mushroom Powder 3-8 wt% onion powder 1-5 wt% Hanwoo Beef Powder 5-10 wt% fortifying 1-5 wt% black pepper powder 1-5 wt%

sensory test result
(total 7-point scale) taste 3.4 smell 5.2 zest 4.3 overall symbol 3.8

[Comparative Example 2]

Raw material total content sea salt 32-38 wt% rice 15-19 wt% Makama undiluted soy sauce 1-5 wt% organic sugar 15-20 wt% green onion concentrate 1-5 wt% Onion Concentrate 1-5 wt% yeast extract 3-8 wt% Roasted Shiitake Mushroom Powder 3-8 wt% onion powder 1-5 wt% Hanwoo Beef Powder 1-5 wt% fortifying 1-5 wt% black pepper powder 1-5 wt%

sensory test result
(total 7-point scale) taste 5.8 smell 6.1 zest 5.4 overall symbol 5.8

In Comparative Example 2, in order to add flavor of vegetables to the composition and composition ratio of Comparative Example 1, vegetable concentrates including green onion concentrate and onion concentrate were added, and Korean beef powder was reduced to achieve harmony with other ingredients during cooking.

As a result, referring to Table 6, the sensory test results showed superior results in taste, odor, flavor, and overall preference compared to Comparative Example 1.

[Example]

Raw material total content sea salt 32-38 wt% rice 15-19 wt% Makama undiluted soy sauce 1-5 wt% organic sugar 13-18 wt% green onion concentrate 1-5 wt% Onion Concentrate 1-5 wt% garlic concentrate 1-5 wt% yeast extract 3-8 wt% Roasted Shiitake Mushroom Powder 3-8 wt% glucose 1-5 wt% onion powder 1-5 wt% Hanwoo Beef Powder 1-5 wt% garlic powder 1-5 wt% fortifying 1-5 wt% black pepper powder 1-5 wt%

sensory test result
(total 7-point scale) taste 6.2 smell 5.6 zest 6.1 overall symbol 6.3

In the example of Comparative Example 2, instead of reducing the weight ratio of sugar in the composition and composition ratio, adding glucose to exhibit the effect of improving hardness during molding, and adding garlic powder to increase binding force with other powders It was given to facilitate the molding and at the same time to further improve the flavor and taste.

As a result, referring to Table 8, the sensory test results showed superior results in taste, odor, flavor, and overall preference compared to Comparative Example 2.

The above description is merely illustrative of the technical idea of the present invention, and those of ordinary skill in the art to which the present invention pertains may make various modifications, changes and substitutions within the scope without departing from the essential characteristics of the present invention. will be. Accordingly, the embodiments disclosed in the present invention and the accompanying drawings are for explaining, not limiting, the technical spirit of the present invention, and the scope of the technical spirit of the present invention is not limited by these embodiments and the accompanying drawings . The protection scope of the present invention should be construed by the following claims, and all technical ideas within the scope equivalent thereto should be construed as being included in the scope of the present invention.

S100 - Raw material preparation stage S200 - Mixing stage
S300 - Moisture content control step S400 - Molding step
S500 - Hardness and weight inspection step S600 - Packaging step

Claims (3)

(a) a raw material preparation step of drying and pulverizing the raw material;
(b) Salt, soy sauce, sugar, green onion concentrate powder, onion concentrate powder, garlic concentrate powder, yeast extract, roasted shiitake mushroom powder, glucose, onion powder, Korean beef powder, garlic powder, magnesium stearate, black pepper powder are put into the mixer a blending step of blending;
(c) a moisture content control step of measuring the moisture content and, when the moisture content exceeds a certain range, put it in a dryer to dry it, and supply moisture when the moisture content is less than a certain range;
(d) a molding step of putting the blended raw material into a tableting machine and molding it into a hexahedral shape by a tableting method;
(e) a hardness and weight inspection step of performing quality inspection including weight, size, and hardness after molding; and
(f) A packaging step in which a buffer mechanism is installed at the bottom of the container and cube-shaped natural Korean beef seasoning is put in and packaged
including,
(f) The buffer mechanism used in the packaging step shall be
A plurality of holes are provided at predetermined intervals,
The size of the hole is formed in a shape that gradually increases from the top to the bottom,
made of a flexible material,
A space for accommodating the desiccant is provided inside.
that the overall shape is formed in a dome shape
A method for producing a cube-type natural Korean beef seasoning using roasted mushrooms comprising a. According to claim 1,
(a) The raw material preparation stage is
(a1) Garlic powder manufacturing step in which the garlic powder is first dried at 65° C., foreign substances and impurities are removed, and then crushed and pulverized after secondary drying at 65° C. in a dryer to produce garlic powder;
(a2) Dry the shiitake mushrooms in sunlight for 1-2 days, select foreign substances and impurities, put them in a dryer, dry them secondarily at 65℃, and roast them at 180-200℃ for 20 to 45 minutes. , A roasting shiitake mushroom powder manufacturing step of producing roasted shiitake mushroom powder by crushing and pulverizing, and
(a3) After drying the raw materials at a temperature of 60° C., boiling the raw materials in water to proceed with extraction, filtering and concentrating the remaining precipitate after boiling, and then pasteurizing the raw materials, and putting the raw materials and alpha fine powder in the dryer After vacuum drying, crushing and pulverizing to prepare a concentrate powder
A method for producing a cube-shaped natural Korean beef seasoning using roasted mushrooms comprising a. 3. The method of claim 2,
Steps (a1) to (a3) are
After crushing and pulverization, a classification and metal removal step of detecting and removing metal components due to the mixing of iron powder, and a water activity control step of measuring the water activity and, if it exceeds a certain range, putting it into a dryer and vacuum drying
Cube-type natural Korean beef seasoning manufacturing method using roasted mushrooms further comprising a.

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