KR102621054B1 - Manufacturing method of katsuobushi substitute broth using smoked vegetables - Google Patents

Abstract

The method for producing an alternative katsuobushi broth using smoked vegetables according to the present invention includes a first step of preparing a first ingredient including at least one of radish, onion, and garlic; A second step of preparing the second ingredients, including mushrooms; A third step of preparing a third ingredient including at least one of kelp and seaweed; A fourth step of preparing a mixed material by mixing 20 to 50 parts by weight of the first material, 20 to 50 parts by weight of the second material, and 10 to 30 parts by weight of the third material; A fifth step of producing a smoking material by smoking the mixed material; A sixth step of mixing 30 to 60 parts by weight of the smoking material and 40 to 70 parts by weight of water, heating in a double boiler, and then removing the mixed material to complete the broth.
According to the method of manufacturing a substitute broth for katsuobushi using smoked vegetables according to the present invention, it not only suits the taste of vegetarians, but also significantly reduces the likelihood of causing allergies and extends the shelf life by making a broth based on radish, mushrooms, kelp, etc. It is based on plant-based ingredients and has the effect of producing a taste close to katsuobushi.

Description

Manufacturing method of katsuobushi substitute broth using smoked vegetables}

The present invention relates to a method of producing an alternative katsuobushi broth using smoked vegetables. More specifically, the method of manufacturing katsuobushi substitute broth using smoked vegetables is to satisfy the taste of vegetarians by imitating the unique savory taste of katsuobushi through pure vegetable ingredients without including animal ingredients such as bonito. Of course, this is about how to make a nutritious alternative katsuobushi broth.

Katsuobushi refers to dried, fermented and smoked bonito (tuna), and the soup/broth using such katsuobushi is also called dashi.

Katsuobushi is made by removing the head and internal organs of fresh bonito, steaming it, removing the bones, smoking it with wood several times, and then drying/aging it.

When tuna goes through the smoking and natural aging process, the moisture of the tuna is dried to less than 20%, increasing its shelf life, and during the smoking process, the tuna is richly flavored with smoke, giving it a subtle and luxurious flavor.

These katsuobushi are sliced thinly and used as a topping on traditional Japanese dishes such as okonomiyaki and takoyaki, or made into broth by steeping with water and used as a basic broth for various dishes such as udon.

In other words, katsuobushi broth, or dashi, is a versatile broth that is used in numerous Japanese dishes, including soups, stews, sauces, and even some rice dishes. The reason for the popularity of this dashi is mainly due to its 'five tastes' following sweet, sour, salty, and bitter. This is because of the deep umami that is described as the ‘first taste’. This characteristic is due to the high content of glutamate (a type of amino acid) in katsuobushi.

The method for producing broth for food addition using skipjack tuna extract, which is Korean Patent No. 1788616, includes the skipjack tuna extract manufacturing step of placing skipjack tuna in water and extracting it; A primary fermentation step of inoculating fermenting bacteria into the skipjack tuna extract prepared in the skipjack tuna extract manufacturing step and fermenting it; A suspended matter removal step of removing suspended matter generated on the surface layer of the skipjack tuna extract fermented in the first fermentation step; A mixing and extraction step of adding clam, kelp, onion, and green onion to the skipjack tuna extract from which the suspended matter was removed in the suspended matter removal step and heating to extract a mixed extract; and a secondary fermentation step of inoculating the mixed extract extracted in the mixing and extraction step with the fermentation bacteria and fermenting it, wherein the bonito is a seasoning manufactured by processing bonito or bonito, and the fermentation bacteria are Bacillus bacteria. , Lactobacillus, lactic acid bacteria, yeast, Aspergillus, actinomycetes, lactic acid bacteria, Chrysanthemum aspergillus, and White Chrysanthemum, or a mixture thereof. In the bonito extract manufacturing step, hot water extraction or cold soaking at room temperature is performed to produce the bonito extract. In the primary fermentation step, the bonito extract is aged at 20 to 39° C. for 1 to 4 days to ferment, and in the mixing and extraction step, 0.1 to 2 parts by weight of clam per 100 parts by weight of the bonito extract, 0.1 to 1 part by weight of kelp, 0.1 to 8 parts by weight of onion, and 0.1 to 3 part by weight of green onion are mixed and extracted by heating, and the extraction is performed at 90 to 120° C. for 10 to 30 hours. In the secondary fermentation step, the mixed extract is It is disclosed that by maturing for 1 to 4 days at 20 to 39°C for fermentation, the unique taste and aroma of bonito can be reduced, allowing it to be applied to various dishes and harmonized without harming the taste and aroma of the main ingredients when used.

However, the above technology, as well as the traditional and widely used katsuobushi broth, is naturally based on including skipjack tuna, and animal food ingredients including skipjack tuna are not only subject to ethical considerations regarding indiscriminate catching of tuna, but also meet the tastes of vegetarians. Not only is it not suitable, but there is a possibility that it may cause allergies, and the problem of not having a long shelf life may arise.

Therefore, there is a need to develop a new and advanced broth that can taste close to katsuobushi based on plant-based ingredients so that it not only meets the tastes of vegetarians while reducing ethical issues, but also significantly reduces the likelihood of causing allergies and extends the shelf life. It is happening.

Domestic Patent No. 1788616

The present invention was developed to overcome the problems of the above technology, and is based on plant-based ingredients to satisfy the tastes of vegetarians while reducing ethical issues, and to increase shelf life while significantly reducing the likelihood of causing allergies. The main purpose is to provide a method for producing an alternative katsuobushi broth that can produce.

Another object of the present invention is to smoke mushrooms that have a taste close to that of katsuobushi several times to produce a rich taste that is closer to that of katsuobushi.

Another object of the present invention is to add a flavor-enhancing complex when mixing with water to make broth, making it closer to or even more flavorful than katsuobushi, while improving preservability.

In order to achieve the above object, the method for producing an alternative katsuobushi broth using smoked vegetables according to the present invention includes a first step of preparing a first ingredient including at least one of radish, onion, and garlic; A second step of preparing the second ingredients, including mushrooms; A third step of preparing a third ingredient including at least one of kelp and seaweed; A fourth step of preparing a mixed material by mixing 20 to 50 parts by weight of the first material, 20 to 50 parts by weight of the second material, and 10 to 30 parts by weight of the third material; A fifth step of producing a smoking material by smoking the mixed material; A sixth step of mixing 30 to 60 parts by weight of the smoking material and 40 to 70 parts by weight of water, heating in a double boiler, and then removing the mixed material to complete the broth.

In addition, between the second step and the third step, a pre-smoking treatment step of pre-smoking the second material 1 to 4 times is included.

In addition, the sixth step is characterized in that it includes the process of mixing 30 to 60 parts by weight of the mixing material, 40 to 60 parts by weight of water, and 10 to 20 parts by weight of a flavor enhancing complex containing tamari and roasted chestnuts.

According to the method for producing katsuobushi substitute broth using smoked vegetables according to the present invention,

1) It not only suits the taste of vegetarians, but also has the advantage of producing a taste close to katsuobushi based on plant-based ingredients such as radish, mushrooms, and kelp, which significantly reduces the likelihood of causing allergies and extends the shelf life.

2) By smoking mushrooms several times, which is close to the unique umami of katsuobushi, the umami and flavor can be processed more deeply.

3) By adding a flavor-enhancing compound, it has the effect of improving preservability while making it closer to the taste of katsuobushi or having a higher preference.

1 is a flowchart showing the basic process of the method for producing substitute katsuobushi broth of the present invention.
Figure 2 is a conceptual diagram showing an example of a completed katsuobushi substitute broth.
3 is a flow chart illustrating the pre-smoking treatment process for the second material.
Figure 4 is a flow chart showing the process for manufacturing the flavor enhancing composite agent of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the attached drawings. The accompanying drawings are not drawn to scale, and like reference numbers in each drawing refer to like elements.

Figure 1 is a flowchart showing the basic process of the method for producing substitute katsuobushi broth of the present invention.

The present invention has the characteristic of providing a unique nutritious food to vegetarians as well as the general public by providing a broth that can taste as similar to katsuobushi as possible by using purely vegetable ingredients without using animal ingredients such as bonito. It is the main function.

As can be seen from Figure 1, the method for producing alternative katsuobushi broth of the present invention is based on including steps from the first step to the sixth step.

First, the first to third steps of the present invention are steps of preparing plant-based ingredients that can produce katsuobushi flavor, which are described in detail as follows.

The first step is to prepare the first ingredient including at least one of radish, onion, and garlic.

The first material of the present invention serves as a base for vegetable materials, and provides the function of adding basic depth and umami to the finished katsuobushi replacement broth.

Specifically, radish provides the ability to mimic the deep taste of katsuobushi while developing a meat-like texture or flavor through a smoking process to be described later.

In particular, smoked radishes can add a soft, earthy flavor, which can be quite helpful in establishing the smoky flavor profile of katsuobushi.

In addition, during the process of smoking with the natural sugar contained in radish, the sugar caramelizes, providing a characteristic that can add a deep flavor similar to katsuobushi.

Onions contain natural sugar, which can give a sweet flavor as this natural sugar is caramelized during the smoking process, which will be described later, and this sweetness is advantageous in balancing the rich taste of katsuobushi substitute broth.

In addition, during the smoking process, onions can contribute to the rich flavor by emitting a rich aroma, and can assist with the unique umami taste of katsuobushi.

Garlic is a food ingredient with a strong aroma, and has the basic characteristic of adding a savory flavor even in small amounts.

In addition, it contains glutamate, which is responsible for the savory taste, and this ingredient is caramelized during the smoking process, enhancing the sweetness and having a spicy characteristic, giving a taste similar to smoky and salty katsuobushi. .

That is, the first ingredient includes at least one of the above-mentioned radish, onion, and garlic. In particular, the radish is basically included in an amount of 70 to 90 parts by weight relative to the total weight of the first ingredient, and either onion or garlic is used. It is also possible to include 10 to 30 parts by weight.

The second step is preparing the second ingredients, including mushrooms.

Mushrooms are an important and central food ingredient that gives katsuobushi's unique smoky flavor and the texture and depth of meat. It may be a single variety, but it may contain at least one of shiitake mushrooms, reishi mushrooms, button mushrooms, and oyster mushrooms. It can be prepared with mixed ingredients.

Specifically, dried varieties such as shiitake mushrooms are rich in glutamate, which is responsible for the umami flavor, and this umami flavor has characteristics quite similar to the deep, savory flavor found in ingredients such as meat, broth, soy sauce, and katsuobushi.

This richness of natural umami can be usefully used to make the taste of meat, especially katsuobushi, more similar to that of katsuobushi through the smoking process described later.

In addition, mushrooms such as shiitake mushrooms can reproduce the process of katsuobushi dissolving in broth when heated in a double boiler after the smoking process, and can express chewy and salty flavor and texture as well as a rich flavor similar to katsuobushi broth. .

Additionally, smoked mushrooms provide a characteristic reminiscent of the smoky flavor of katsuobushi.

Among these mushrooms, shiitake mushrooms and reishi mushrooms are useful for providing deep umami and smoky characteristics, while button mushrooms and oyster mushrooms are advantageous for providing rich texture and deep flavor.

This second material is also not limited to being made of a single mushroom variety, and can be produced by mixing at least two or more various mushrooms, including the mushrooms mentioned above.

The third step is preparing a third ingredient including at least one of kelp and seaweed.

Kelp and seaweed are a type of common seaweed that can be useful in adding the salty taste of the sea.

In other words, if only ingredients such as mushrooms or radishes are mixed, the unique salty taste of katsuobushi may be lacking, so this is to compensate for this.

Specifically, kelp is rich in glutamate and nucleotides, the compounds responsible for umami, and thus plays an important role in reproducing the flavorful depth characteristics of katsuobushi.

In addition, as explained earlier, it is possible to reproduce the unique salty taste of the sea, creating a salty taste similar to katsuobushi that cannot be tasted from land plants.

Additionally, kelp is rich in various minerals such as iodine, magnesium, calcium, and iron, so it can enhance the nutrition of katsuobushi substitute broth.

Seaweed also provides similar properties to kelp. In particular, it can produce a softer and sweeter taste than kelp when heated in a double boiler, which will be described later, and has properties that can create a synergistic effect when mixed with onions among the first ingredients mentioned above.

The first, second, and third materials prepared in this way can be mixed in a specific ratio, which will be described later, after much research and experimentation.

The fourth step of the present invention is to prepare a mixed material by mixing 20 to 50 parts by weight of the first material, 20 to 50 parts by weight of the second material, and 10 to 30 parts by weight of the third material.

In other words, in the fourth step, it is of course possible to mix the first to third ingredients in various mixing ratios to suit the consumer's preference, but the first and second ingredients are mixed in similar parts by weight, but the third ingredient is mixed in less amount, so that it is too salty. It is desirable to mix it so that it supports a rich texture and flavor without intensifying the salty taste.

The fifth step of the present invention is a step of smoking the above-described mixed material.

Prior to this smoking treatment, the detailed ingredients included in the mixed material may be washed cleanly, dried naturally, and cut into appropriate sizes.

The smoking treatment stage selects the wood that determines the smoke flavor. Fruit trees produce a mild, sweet aroma, while hardwoods produce a deeper smoke flavor with stronger smoke.

Afterwards, the mixed materials are put into a known smoke processor and then smoked by adjusting the temperature and time.

In this smoking process, various temperature conditions, times, and wood can be selected, but smoking with oak at 50 to 60°C for 6 to 12 hours is the best way to reproduce the strong smoke flavor and the unique taste of katsuobushi. It was found through several experiments that it was desirable.

The material completed by smoking the mixed material in this way is referred to as 'smoking material' in the present invention.

Figure 2 is a conceptual diagram showing an example of a completed katsuobushi substitute broth.

The sixth step of the present invention is a step of mixing 30 to 60 parts by weight of smoking material and 40 to 70 parts by weight of water, heating in a double boiler, and then removing the mixed material to finally complete the broth as shown in FIG. 2.

Specifically, the sixth step can be heating at 50 to 60°C for 3 to 6 hours, or alternatively, heating at 100°C for 30 to 60 minutes. The former is advantageous for producing a deep flavor, and the latter is advantageous for producing a smoky flavor. .

Hereinafter, the present invention will be described in detail by comparing Examples and Comparative Examples. For the sensory tests in the Examples and Comparative Examples described later, 10 men and women aged 20 to 50 years old were randomly selected, observed and tasted, and the preference for taste, smell, and mouth feel was evaluated on a 5-point rating system (5 = excellent, 4 = excellent, 3 = average, 2 = poor, 1 = very poor) and the average score was determined.

<Example 1>

The katsuobushi substitute broth of the present invention was prepared through the method described above.

<Comparative Example 1>

Actual katsuobushi broth was produced.

taste incense Texture Comprehensive preference Example 1 4.8 4.6 4.7 4.7 Comparative example 4.6 4.3 4.6 4.4

As explained with reference to Table 1 above, it can be seen that the purpose is not to guess which broth is the real katsuobushi broth to the taster, but to determine whether the overall preference including taste, aroma, and texture is high.

Through a comparison between Example 1 and Comparative Example, it was confirmed that our broth was evaluated higher than broth made from actual katsuobushi. In particular, in the case of flavor, the taste of people who dislike fishy smells was reflected, so Example 1 was compared. You can see that it was evaluated higher than the example.

In summary, the katsuobushi replacement broth of the present invention has the characteristics of being able to satisfy the tastes of vegetarians while providing an almost similar taste through pure vegetable ingredients without using katsuobushi raw materials, as well as adding a variety of nutrition. can be provided.

Among the above-mentioned ingredients, the material that mimics the unique smoky taste of katsuobushi can be said to be mushrooms. These mushrooms must be pre-smoked because primary smoking alone may not be enough to produce a deep, smoky flavor like katsuobushi. It is desirable to do.

Specifically, between the second step and the third step, that is, after preparation of the second material including mushrooms, it is possible to include a pre-smoking treatment step of pre-smoking the second material 1 to 4 times.

Mushrooms that have undergone multiple smoking treatments in this way can not only produce a deeper, smokier flavor, but also provide an environment favorable for controlling the intensity of smoking. As the moisture in the mushrooms continues to decrease through repeated smoking, the taste texture changes. Provides characteristics that can improve.

At this time, the number of pre-smoking treatments can be set in various ways depending on the weight ratio of mushrooms among the mixed materials or the type of mushroom.

Additionally, rather than performing the multiple pre-training treatments continuously without a rest period, for example, a primary smoke followed by a rest period including a 1 to 3 hour natural drying process allows time for the smoke flavor to penetrate more deeply into the mushrooms. It is desirable to secure it.

Figure 3 is a flow chart illustrating the pre-smoking treatment process for the second material.

In particular, the pre-smoking treatment step is preferably performed 3 to 4 times as shown in FIG. 3, and the smoking time and temperature are sequentially reduced as the number of smoking treatments progresses.

For example, this means that the smoking temperature and time are sequentially reduced, such as the first smoking at 60℃ for 10 hours, the second smoking at 55℃ for 6 hours, and the third smoking at 50℃ for 4 hours.

Of course, a rest time of 1 to 3 hours may be included between the first, second and third smokes.

By reducing the temperature and time in these sequential multiple pre-smoking stages, it not only ensures time for the smoked flavor to penetrate more deeply into the mushrooms, but also prevents the mushrooms from emitting a burnt smell and creates a more mellow and smoky aroma and taste. It can demonstrate characteristics that can add depth and richness.

Additionally, in the sixth step, that is, the double boiling step, it is possible to add a flavor enhancing complex agent in addition to the mixed ingredients and water.

Specifically, the sixth step may include mixing 30 to 60 parts by weight of the mixing material, 40 to 60 parts by weight of water, and 10 to 20 parts by weight of a flavor enhancing complex including tamari and roasted chestnuts.

Tamari acts like a sauce that can add saltiness and deep flavor even in a small amount. Tamari is an advantageous by-product of soybean paste and can provide a richer and softer taste compared to regular soy sauce.

In particular, unlike known soy sauce, it is manufactured without using wheat, providing gluten-free properties.

In addition, this tamari provides the property of naturally enhancing the saltiness of third ingredients, including seaweed, to a level similar to that of katsuobushi.

Roasted chestnuts are made by roasting chestnuts, a type of nut. They add a smoky taste to the nut's unique umami flavor, and when included in the 6th step, they provide the characteristic of strengthening the texture while controlling the deeper and fishy taste. .

These tamari and roasted chestnuts can provide characteristics that add their own unique flavor even if they are included in the sixth step without being smoked.

Furthermore, the flavor enhancing complex may additionally include dulse (Palmaria palmata) and citrus peel.

Dulse is a type of red seaweed commonly found in the North Atlantic and Northwest Pacific, and is dark red in color with a leathery texture.

This dulse provides a unique flavor with the scent of the sea like kelp or seaweed, but is also advantageous in realizing a sufficient salty taste of the sea even in a smaller amount than kelp or seaweed, so it is included without smoke treatment in the sixth step to make the broth of the present invention. It provides properties that can further enhance the salty taste of .

In addition, dulse may offer the added benefit of being rich in nutrients as it contains a variety of vitamins, including iodine, potassium, magnesium, calcium, and B vitamins.

Citrus peels provide properties that add a fresh and aromatic element to the broth while eliminating the fishy smell that can develop from kelp, seaweed or dulse.

Citrus zest contains essential oils that can add a bright, intense flavor, so when considering a broth to mimic the deep, savory taste of katsuobushi, the citrus peel acts as a counterpoint, a characteristic that enhances the smoky, savory tone. can be demonstrated.

In other words, the slightly bitter taste from the skin can create a unique aroma in the broth, balance the fishy smell, and enhance a new flavor with its unique fragrant and sour characteristics.

These citrus peels can be placed in a mesh strainer and included in a flavor-enhancing complex, or they can be added at the end of weight heating to prevent the problem of dulling the unique flavor.

This flavor-enhancing complex can be prepared by further including additional ingredients in addition to the above-mentioned tamari and roasted chestnuts as well as dulse and tangerine peel, which are specifically described as follows.

Figure 4 is a flow chart showing the process for manufacturing the flavor enhancing composite agent of the present invention.

When described with reference to Figure 4, the flavor enhancing composite agent of the present invention is prepared through the step of preparing the primary material (S21), the step of preparing the secondary material (S22), and the step of completing the flavor enhancing composite agent (S23). can be manufactured.

(S21) Step of manufacturing primary material

First, 1 to 5 parts by weight of tamari, 30 to 60 parts by weight of roasted chestnuts, 20 to 30 parts by weight of green tea extract, and 1 to 10 parts by weight of disodium 5'-inosinate. Mix the parts to prepare the primary material.

Tamari and roasted chestnuts have been described above, so redundant explanations will be omitted.

Green tea extract refers to the leaves of Camellia sinensis (Thea sinensis) extracted with water or alcohol, purified, then manufactured and processed to be suitable for human consumption. It contains catechin, a representative antioxidant ingredient, and has the function of an antioxidant. This helps to delay the rancidity of the flavor-enhancing complex and, furthermore, the broth, and prevent discoloration and deterioration.

5'-Disodium inosinate has a unique taste and smell, so it can enhance the umami taste and at the same time enhance the flavor, and can also play a role in compensating for the loss of the taste closer to katsuobushi due to the addition of the green tea extract described above.

(S22) Step of manufacturing secondary material

Next, a secondary material is prepared by mixing 70 to 80 parts by weight of the primary material, 10 to 15 parts by weight of dulse, 1 to 5 parts by weight of octacosanol, and 1 to 3 parts by weight of Eugenol.

Since Dulce has been described above, redundant explanation will be omitted.

Octacosanol is a bioactive substance contained in trace amounts in wheat germ oil, corn oil, and sugar cane, and is also used as a food ingredient.

Octacosanol has been reported to have anti-stress and fatigue recovery effects, lower plasma cholesterol and LDL-cholesterol levels, and raise HDL-cholesterol by 8-15%, making it highly effective in terms of nutrition. Not only is the flavor enhancing complex added to increase the nutritional effect of the added nutritional additive, but it also acts as an emulsifier to help the flavor enhancing complex mix more smoothly with the smoking material.

Eugenol is a substance that is known to add flavor to drinking water and can also be used as a preservative. Furthermore, it is known to have antioxidant properties. When mixed with green tea extract, it is completed by strengthening the anti-rancidity function of the flavor-enhancing complex. It is added to improve the preservability of the substituted katsuobushi broth.

In addition, eugenol provides some of the spicy and tangy taste, helping to create a feeling similar to the umami taste of kasuobushi.

(S23) Step of completing the flavor enhancing complex

Finally, 80 to 90 parts by weight of secondary material, 1 to 5 parts by weight of citrus peel, 1 to 5 parts by weight of Zanthoxylum piperitum fruit extract, and Lactobacillus/Triticum vulgare fermented extract. A flavor enhancing complex is completed by mixing 1 to 5 parts by weight of sprout ferment extract).

Since the tangerine peel has been described above, a separate explanation will be omitted.

Chopi tree fruit extract is an extract extracted from the fruit of the Chopi tree through hot water extraction and subcritical extraction, and provides the function of increasing the storage stability of the manufactured broth.

In addition, it contains a large amount of vitamin C and tocopherol, so it has anti-inflammatory and antibacterial effects, and of course, it has antioxidant effects through active ingredients called hyperoside and quercitrin. Therefore, by adding a flavor-enhancing complex, it can provide characteristics that enhance the nutrition of the broth while increasing storage stability, and can help provide a richer umami taste through its unique tangy taste.

Lactobacillus/wheat sprout fermentation extract refers to a microorganism of the Lactobacillus genus, extracted by sterilizing/filtering fermented raw materials obtained by cultivating the sprouts of wheat (Triticum vulgare). Wheat sprouts, which contain chlorophyll, which has an excellent antioxidant effect, are fermented with Lactobacillus lactic acid bacteria. Not only does it improve digestion and intestinal health through Lactobacillus, but it also provides nutritional enhancement by providing the antioxidant effect of wheat germ. It also has a slightly tangy taste, making it more effective in improving digestion and intestinal health. Together with the extract, it can greatly help provide a richer umami flavor.

According to this flavor-enhancing complex, preservability can be increased without a separate chemical preservative by including various extracts with antioxidant effects, and the nutritional effect of the extract can help strengthen nutrition and improve health.

Furthermore, the addition of such a flavor-enhancing complex provides characteristics that can compensate for the decrease in preference compared to katsuobushi broth due to the addition of a richer and more pungent taste.

Hereinafter, in order to explain the present invention in detail, it will be described by comparing Example 2 and the above-described Example 1 with comparative examples. The sensory test using this experimental method was performed in the same manner as the sensory test described above.

<Example 2>

200 g of the mixed material of the present invention, 240 g of water, and 60 g of the flavor enhancing complex were mixed and heated in a double boiler, and then katsuobushi replacement broth was prepared through the method described above, where the flavor enhancing complex was prepared through the method shown in Figure 4. .

taste incense Texture Comprehensive preference Example 1 4.8 4.6 4.7 4.7 Example 2 4.9 4.7 4.8 4.8 Comparative example 4.6 4.3 4.6 4.4

Referring to Table 2 above, it can be seen that Example 2 was evaluated higher in overall preference, including taste, aroma, and texture, than Comparative Example and Example 1.

As explained so far, the configuration and operation of the method for producing substitute katsuobushi broth using smoked vegetables according to the present invention are expressed in the description and drawings, but this is only an example and the idea of the present invention is not limited to the above description and the drawings. It is not limited to the drawings, and of course, various changes and modifications are possible without departing from the technical spirit of the present invention.

S21: Preparing the primary material
S22: Preparing secondary material
S23: Steps to complete the flavor enhancing complex

Claims (7)

A method for producing an alternative katsuobushi broth using smoked vegetables,
A first step of preparing first ingredients including at least one of radish, onion, and garlic;
A second step of preparing the second ingredients, including mushrooms;
A third step of preparing a third ingredient including at least one of kelp and seaweed;
A fourth step of preparing a mixed material by mixing 20 to 50 parts by weight of the first material, 20 to 50 parts by weight of the second material, and 10 to 30 parts by weight of the third material;
A fifth step of producing a smoking material by smoking the mixed material;
A sixth step of mixing 30 to 60 parts by weight of the smoking material, 40 to 60 parts by weight of water, and 10 to 20 parts by weight of a flavor enhancing complex, heating in a double boiler, and then removing the mixed ingredients to complete the broth,
The flavor enhancing complex,
Mix 1 to 5 parts by weight of tamari, 30 to 60 parts by weight of roasted chestnuts, 20 to 30 parts by weight of green tea extract, and 1 to 10 parts by weight of disodium 5'-inosinate. manufacturing a primary material;
Preparing a secondary material by mixing 70 to 80 parts by weight of the primary material, 10 to 15 parts by weight of dulse, 1 to 5 parts by weight of octacosanol, and 1 to 3 parts by weight of Eugenol;
80 to 90 parts by weight of the secondary material, 1 to 5 parts by weight of tangerine peel, 1 to 5 parts by weight of Zanthoxylum piperitum fruit extract, and Lactobacillus/Triticum vulgare sprout sprout extract) mixing 1 to 5 parts by weight to complete a flavor enhancing complex. According to clause 1,
The fifth step is,
A method for producing an alternative broth for katsuobushi, characterized in that it is smoked with oak at 50 to 60°C for 6 to 12 hours. According to clause 1,
Between the second step and the third step,
A method for producing a katsuobushi substitute broth, comprising a pre-smoking treatment step of pre-smoking the second material 1 to 4 times. According to clause 3,
The pre-smoking treatment step is,
Perform 3 to 4 times,
A method of producing a replacement katsuobushi broth, characterized in that the smoking time and temperature are sequentially reduced under conditions of 4 to 10 hours at 50 to 60 ° C. as the number of smoking treatments progresses. delete delete delete