KR102760278B1 - Method for manufacturing broth using all-purpose powder seasoning composition - Google Patents

Abstract

According to a method for producing a broth for raw beef according to one embodiment of the present invention, a broth base including fruit juice extracted from apples, pears and onions and garlic juice is produced by mixing red pepper paste and water with a red pepper paste liquid at an appropriate weight ratio, thereby providing a broth for raw beef with enhanced palatability that can be enjoyed by anyone of any age or gender, as the natural ingredients are prepared without heating and only through an aging or fermentation process, while the natural ingredients are mixed at an appropriate weight ratio, thereby harmoniously including abundant nutrients and various flavors.

Description

{METHOD FOR MANUFACTURING BROTH USING ALL-PURPOSE POWDER SEASONING COMPOSITION}

The present invention relates to an all-purpose powder seasoning composition, and more specifically, to an all-purpose powder seasoning composition and a method for producing various types of broth using the same.

Condiments are a type of seasoning used to enhance the taste of food. Depending on the flavoring ingredients, they are divided into sweeteners such as sugar and honey, flavoring agents such as salt, acidifiers such as vinegar, and flavoring agents containing nucleic acids or glutamic acid. A representative example is monosodium glutamate, better known as MSG, and condiments are also called seasonings. In addition, substances that provide a savory or savory taste are sometimes included in condiments due to their nature.

All humans have a strong obsession with sweetness. Historically, the first sweetener used by humans was honey. After that, as sugar beets and sugar canes were mass-produced and sugar production became active, sugar became firmly established as a sweetener. In addition to sugar, small amounts of glucose, fructose, and maltose are used as sweeteners. In addition to providing sweetness, sugar has the property of tenderizing meat by cutting short the peptide bonds of proteins, preventing starch aging, gelling pectin, and acting as a preservative.

Historically, the oldest seasoning that humans have used since ancient times is salt. This is because salt is a physiologically essential substance. Among the salt, NaCl, Na has physiological significance and Cl tastes salty. In addition, there are other salty substances such as KCl, _NH4Cl , _CaCl2 , and _MgCl2 , which have unpleasantly bitter and astringent tastes due to the cations they contain. Only NaCl has a pure salty taste because it has almost no bitterness of Na ⁺ compared to the salty taste of ^Cl- . In addition to having a salty taste, salt also has the effect of strengthening the taste when combined with other flavoring ingredients, and especially when combined with sweet ingredients, it greatly increases the effect of sweetness. In addition, salt can enhance or strengthen the taste of substances in food that cannot be felt without salt by adding salt.

Vinegar is known to be the second oldest seasoning made by humans after salt. In the West, it has been made from fruits since around the 15th century BC, and in Asia, it has been made from grains since around the 6th century BC. Vinegar is made by fermenting a liquid containing sugar or alcohol with acetic acid bacteria. There are synthetic vinegars made by diluting pure glacial acetic acid, brewing vinegars made from rice starch, and fruit vinegars made from the juice of sour fruits such as lemons or apples.

Flavoring agents that provide a savory or savory taste can be divided into natural flavoring agents and chemical flavoring agents. Dried anchovies, kelp, shiitake mushrooms, and bonito flakes are natural flavoring agents, while monosodium glutamate and inosinic acid are chemical flavoring agents. Chemical flavoring agents are economical because they are effective in small amounts.

However, these seasonings are moving away from simply being added to the main ingredients of food to being developed and marketed as seasoning powders or seasoning liquids mixed with various seasonings depending on the purpose.

For example, Korean Patent Publication No. 10-1811312 (December 15, 2017) discloses a spicy sauce-flavored seasoning powder using clam by-products and a spicy sauce-flavored seasoned dried fish using the same, which improves the usability of clams by using the clam by-products by drying and crushing clam by-products such as wings and entrails generated during the clam processing process, mixing them with a spicy sauce and a number of auxiliary materials, and manufacturing a seasoned powder and a seasoned dried fish using the seasoning powder.

The spicy sauce seasoning powder using the ark shell by-product is composed by mixing 161 to 170 parts by weight of wheat flour, 161 to 170 parts by weight of corn starch, 80 to 85 parts by weight of glutinous rice flour, 121 to 130 parts by weight of spicy sauce, 81 to 85 parts by weight of sugar, 3 to 5 parts by weight of monosodium L-glutamate, 1 to 2 parts by weight of calcium carbonate, and 1 to 2 parts by weight of baking powder per 100 parts by weight of ark shell by-product powder. In the composition according to the present invention as described above, the spicy sauce can be mixed and composed in a ratio of 50 to 60 parts by weight of capsaicin, 1,410 to 1,420 parts by weight of soy sauce seasoning liquid, 240 to 245 parts by weight of sorbitol, 211 to 220 parts by weight of sodium L-glutamate, 121 to 130 parts by weight of salt, and 190 to 195 parts by weight of purified water, per 100 parts by weight of green chili pepper powder.

In addition, the soy sauce seasoning solution here can be mixed and composed in a ratio of 8 wt% of garlic powder, 12 wt% of sugar, 60 wt% of distilled water, and 20 wt% of soy sauce.

In addition, Korean Patent Publication No. 10-1877291 (July 5, 2018) discloses a method for manufacturing a natural seasoning powder with improved yield, refined ingredient content, and palatability by optimizing manufacturing conditions such as material selection, preprocessing, extraction conditions, and excipient mixing conditions to replace chemical seasonings and improve the savory taste of food, minimize loss of flavor components and taste of natural ingredients, and have excellent quality such as taste, aroma, and nutrition, as well as a natural seasoning powder manufactured by the method.

The method for producing such a natural seasoning powder comprises: (a) a step of stir-frying kelp and anchovies, respectively; (b) a step of pulverizing the stir-fried kelp and anchovies of step (a), and mixing the pulverized kelp and anchovies with radish, green onions, and shiitake mushrooms to prepare a mixture; (c) a step of adding water to the mixture prepared in step (b), followed by high-temperature and high-pressure extraction, filtering, and concentrating to prepare an extract; (d) a step of adding cyclodextrin to the extract prepared in step (c) to prepare a mixed extract; and (e) a step of spray drying the mixed extract prepared in step (d).

In addition, Republic of Korea Patent Publication No. 10-1923814 (November 23, 2018) discloses a powdered natural seasoning using salted seafood and a manufacturing method thereof that can replace chemical seasonings that cause various side effects and effectively utilize shrimp and anchovies from the Jeonnam region, where the raw material supply and distribution infrastructure for the manufacturing of salted shrimp or salted anchovies is optimized.

The manufacturing method of a powdered natural seasoning using such salted seafood comprises: a salted seafood manufacturing step (a) for manufacturing salted shrimp as a raw material; a secondary ingredient extract manufacturing step (b) for manufacturing an extract from at least one secondary ingredient selected from anchovies, shiitake mushrooms, kelp, mussels, and pollack; a step (c) for heating, deodorizing, decolorizing, and filtering the salted seafood manufactured in step (a) to manufacture a salted seafood extract; a mixing step (d) for mixing the salted seafood extract of step (c) and the secondary ingredient extract of step (b) at a predetermined ratio; a step (e) for concentrating the mixture obtained through step (d) by adding purified water five times the volume of the mixture and heating to 80-90°C; a step (f) for spray drying the concentrate obtained through step (e) by putting it into a spray dryer; a step (g) for grinding the dried product obtained through step (f) into a grinder to a size of 12-15 mesh; It consists of a step (a) of sterilizing the mixed formulation of the above step (sa) at a temperature of 70-100℃ for 30 minutes to 1 hour; and a packaging step (i) of dividing the powder seasoning manufactured through the above step (a) into packaging materials and sealing them.

In addition, Republic of Korea Patent Publication No. 10-2111065 (May 8, 2020) discloses a method for manufacturing sea cucumber seasoning powder with excellent quality and preference by optimizing manufacturing conditions such as sea cucumber preprocessing, selection of auxiliary materials, and mixing ratio to manufacture natural seasoning powder using sea cucumber with excellent functionality and improved preference.

The method for manufacturing sea cucumber seasoning powder includes the steps of (a) mixing soybean powder into sea cucumber, leaving it alone, and washing it in running water; (b) adding ginger, Korean ginseng leaves, alder leaves, and eucalyptus leaves to water and then extracting it; (c) adding sea cucumber to the extracted liquid of step (b) and boiling it; (d) taking out the boiled sea cucumber of step (c), freeze-drying it, and then grinding it to manufacture sea cucumber powder; and (e) mixing the sea cucumber powder manufactured in step (d) with mulberry leaf powder, anchovy powder, oyster mushroom powder, onion powder, garlic powder, turmeric powder, and clove powder.

However, since conventional cooking powders could not be commonly used for various Korean dishes such as soups, stews, stir-fries, side dishes, soups, steamed dishes, and seasoned sauces, which have different main ingredients and cooking methods, chefs had to keep one or more cooking powders on hand and use an appropriate amount as needed to complete the desired dish depending on the main ingredients and cooking method of the dish.

In addition, in the past, when cooking a specific dish, in addition to the main ingredients, side ingredients such as green onions, garlic, and onions that enhance the taste and flavor were prepared, cooked together with the main ingredients at a specific time, and seasoning had to be used at the final stage of cooking. Therefore, since there were many types of main and side ingredients for the entire dish, there was a problem in that the dish had to be given up if there were no or insufficient side ingredients.

In addition, conventional cooking powders such as this one not only deteriorate or spoil when exposed to room temperature for a long time, but also have the disadvantage of easily hardening when exposed to room temperature for a long time, making them difficult to use properly.

Republic of Korea Patent Publication No. 10-2111065

The present invention relates to an all-purpose powder seasoning composition, and an object of the present invention is to provide an all-purpose powder seasoning capable of balancing the tastes of various Korean dishes by appropriately blending all the tastes of a salty flavoring agent, a sweetening agent, a sour flavoring agent, and a savory or savory flavoring agent.

According to one embodiment of the present invention, an all-purpose powder seasoning composition is provided, including 15 to 25 parts by weight of dasida, 3 to 5 parts by weight of hondashi, 1 to 5 parts by weight of MSG, 8 to 15 parts by weight of chicken seasoning, 8 to 15 parts by weight of beef seasoning, 3 to 5 parts by weight of ground perilla seed powder, 2 to 5 parts by weight of roasted soybean powder, 2 to 5 parts by weight of roasted sesame seed powder, 5 to 8 parts by weight of fine salt, 0.5 to 1.5 parts by weight of dried garlic powder, 0.5 to 1.5 parts by weight of dried ginger powder, and 0.2 to 1 part by weight of pepper.

In one embodiment of the present invention, an all-purpose powder seasoning composition can be provided further comprising 20 to 30 parts by weight of coarse red pepper powder and 20 to 30 parts by weight of fine red pepper powder.

In one embodiment of the present invention, an all-purpose powder seasoning composition can be provided, which is manufactured by mixing the prepared dashi, hondashi, MSG, chicken seasoning, beef seasoning, ground sesame powder, roasted soybean powder, roasted sesame powder, fine salt, dried garlic powder, dried ginger powder, and pepper using a mixer so that they are uniformly mixed.

In another embodiment of the present invention, a method for producing a broth can be provided, wherein 1,500 to 2,000 parts by weight of water is mixed with 100 parts by weight of the universal powder seasoning composition to produce a broth base.

In one embodiment of the present invention, the broth base can provide a method for producing broth used in soups, stews, steamed dishes, braised dishes, stews, and stir-fries.

The universal powder seasoning composition manufactured by the present invention has the advantage of allowing anyone to easily cook, as it can be used as a basic base seasoning for various food ingredients.

Additionally, the all-purpose powder seasoning composition ensures a consistently consistent taste, which helps restaurant operators prevent taste changes even when chefs are changed.

Figure 1 is a flow chart for explaining the process of manufacturing an all-purpose powder seasoning composition and a broth base using the same according to one embodiment of the present invention.

The present invention may have various modifications and may take various forms, and thus specific embodiments are illustrated and described in detail below. However, this is not intended to limit the present invention to specific disclosed forms, but should be understood to include all modifications, equivalents, or substitutes included in the spirit and technical scope of the present invention.

Hereinafter, a universal powder seasoning composition according to one embodiment of the present invention will be described in more detail.

In one embodiment of the present invention, the all-purpose powder seasoning composition contains 15 to 25 parts by weight of dasida, 3 to 5 parts by weight of hondashi, 1 to 5 parts by weight of MSG, 8 to 15 parts by weight of chicken seasoning, 8 to 15 parts by weight of beef seasoning, 3 to 5 parts by weight of ground perilla seed powder, 2 to 5 parts by weight of roasted soybean powder, 2 to 5 parts by weight of roasted sesame seed powder, 5 to 8 parts by weight of fine salt, 0.5 to 1.5 parts by weight of dried garlic powder, 0.5 to 1.5 parts by weight of dried ginger powder, and 0.2 to 1 part by weight of pepper.

The above dasida can be included in 15 to 25 weight parts. The above dasida can impart a flavor such as savory or savory taste. The above dasida can be beef dasida or anchovy dasida, and beef dasida can be preferably used.

The above Hondashi can be included in an amount of 3 to 5 parts by weight. The Hondashi makes the taste of food even milder, bringing out the original taste of the dish, and includes katsuobushi powder. The Hondashi can include at least one of Ajinomoto Hondashi and Dashinomoto Hondashi. For example, the Ajinomoto Hondashi and Dashinomoto Hondashi can be included in a weight ratio of 1:1, and specifically, 2 parts by weight of Ajinomoto Hondashi and 2 parts by weight of Dashinomoto Hondashi can be mixed and used.

The above-mentioned MSG may be included in an amount of 1 to 5 parts by weight. The above-mentioned MSG may include at least one of MSG containing ribonucleic acid and MSG not containing ribonucleic acid. For example, the MSG containing ribonucleic acid and the MSG not containing ribonucleic acid may be included in a weight ratio of 1:2, and specifically, 1 part by weight of the MSG containing ribonucleic acid and 2 parts by weight of the MSG not containing ribonucleic acid may be mixed and used.

The above chicken seasoning may be included in an amount of 8 to 15 parts by weight. The above beef seasoning may be included in an amount of 8 to 15 parts by weight. The above chicken seasoning and the above beef seasoning play a role in maximizing the savory taste of the food. The above chicken seasoning and the above beef seasoning may be included in a weight ratio of 1:1, and specifically, 10 parts by weight of the above chicken seasoning and 10 parts by weight of the above beef seasoning may be mixed and used.

The above-mentioned ground sesame powder may be included in an amount of 3 to 5 parts by weight. The above-mentioned roasted soybean powder may be included in an amount of 2 to 5 parts by weight. The above-mentioned roasted sesame powder may be included in an amount of 2 to 5 parts by weight. The above-mentioned ground sesame powder, the above-mentioned roasted soybean powder, and the above-mentioned roasted sesame powder enhance the savory taste of food and play a role in controlling the savory taste of food. The above-mentioned ground sesame powder, the above-mentioned roasted soybean powder, and the above-mentioned roasted sesame powder are mixed and used in a weight ratio of 4:3:3, and when used as a broth base, provide the optimal texture to consumers and allow the savory and savory tastes to be maximized in the broth.

The above fine salt may be included in an amount of 5 to 8 parts by weight.

The dried garlic powder may be included in an amount of 0.5 to 1.5 parts by weight. The dried ginger powder may be included in an amount of 0.5 to 1.5 parts by weight. The dried garlic powder and the dried ginger powder serve to remove fishy and gamey odors from food.

The above pepper may be included in an amount of 0.2 to 1 part by weight.

For example, the above-mentioned universal powder seasoning composition may further contain 20 to 30 parts by weight of coarse red pepper powder and 20 to 30 parts by weight of fine red pepper powder. By further containing the coarse red pepper powder and the fine red pepper powder, the visual, gustatory and olfactory preferences of consumers who prefer a spicy taste can be enhanced.

The above coarse red pepper powder and fine red pepper powder are mixed and used in a 1:1 ratio. Basically, red pepper powder adjusts the spiciness and hot taste of food, and each has a different role.

Coarse red pepper powder is added not only to visually display the red pepper powder and to provide an appetizing color, but also to thicken the concentration of the seasoning sauce itself. However, when an all-purpose powder seasoning composition is manufactured using only coarse red pepper powder, the consumer may feel that the texture is somewhat rough, so fine red pepper powder is used together with the all-purpose powder seasoning composition to provide a soft texture.

It is commonly used under the names of coarse pepper powder, medium pepper powder, and fine pepper powder, and those in the pepper powder sales and food industry express the particle size of pepper powder in mesh units.

The size of the red pepper powder may vary slightly depending on the seller, but coarse red pepper powder is used for kimchi and has a size of 5 to 15 mesh, while fine red pepper powder is used for seasoning and has a size of 25 to 35 mesh.

For example, the above-described universal powder seasoning composition can be prepared by mixing the prepared dashi, hondashi, MSG, chicken seasoning, beef seasoning, ground sesame powder, roasted soybean powder, roasted sesame powder, fine salt, dried garlic powder, dried ginger powder, and pepper using a mixer until evenly mixed.

In another embodiment of the present invention, a broth can be prepared by including a step of preparing a broth base by mixing 1,500 to 2,000 parts by weight of water with respect to 100 parts by weight of the above-described all-purpose powder seasoning composition. The mixing ratio of the above-described all-purpose powder seasoning composition and water can be adjusted depending on the type of dish. For example, in the case of ingredients that are seasoned as raw materials such as kimchi or pickled mackerel, the water ratio can be increased, and in the case of ingredients that are not seasoned at all, the water ratio can be slightly decreased.

For example, the above broth base can be used in soups, stews, braised dishes, stews, and stir-fries.

Although exemplary embodiments of the present invention have been described above, the present invention is not limited thereto, and those skilled in the art will understand that various changes and modifications are possible within the scope of the claims set forth below.

Example

[Example 1]

20kg of Hwamisilsokdashida, 2kg of Hondashi, 2kg of Dashinomoto Hondashi, 1kg of ribonucleic acid MSG, 2kg of MSG without ribocyanin (target), 10kg of chicken seasoning, 10kg of beef seasoning, 4kg of perilla seed powder, 3kg of roasted soybean powder, 3kg of roasted sesame seed powder, 6kg of fine salt, 0.9kg of dried garlic powder, 0.9kg of dried ginger powder, and 0.5kg of pepper were placed in a mixer and mixed to produce an all-purpose powdered seasoning (Sunmanna).

[Example 2]

An all-purpose powder seasoning (Jinmanna) was manufactured in the same manner as in Example 1, except that 25 kg of coarse red pepper powder and 25 kg of fine red pepper powder were additionally added.

[Comparative example]

20 kg of Hwamisilsokdashida, 2 kg of Hondashi, 2 kg of Dashinomoto Hondashi, 1 kg of ribonucleic acid MSG, 2 kg of MSG without ribocyanin (target), 10 kg of chicken seasoning, 10 kg of beef seasoning, 6 kg of fine salt, 0.9 kg of dried garlic powder, 0.9 kg of dried ginger powder, and 0.5 kg of pepper were placed in a mixer and mixed to produce a powdered seasoning.

Unlike the above examples, a powder seasoning was prepared by excluding perilla powder, soybean powder, and sesame powder.

[Manufacturing example]

Each of 670 g of the powder seasonings according to the above Examples 1, 2, and Comparative Examples and 10 kg of water were mixed and boiled to prepare a broth base, which was then used to prepare bean sprout soup. Afterwards, the broth base and bean sprout soup were evaluated for taste, flavor, and preference by a total of 40 people, including 20 food experts and 20 general consumers. The scores and evaluation criteria were scored using a 5-point grading system, and the average was rounded up to the first decimal place. (5: very good, 4: good, 3: average, 2: bad, 1: very bad)

Evaluation results of the broth base itself

division taste incense Preference Example 1 4.1 4.2 4.0 Example 2 4.7 4.9 4.8 Comparative example 3.5 4.0 3.5

Evaluation results of bean sprout soup

division taste incense Preference Example 1 4.0 4.3 4.2 Example 2 4.5 4.8 4.9 Comparative example 3.3 3.8 3.8

Referring to Tables 1 and 2 above, the broth bases manufactured according to Examples 1 and 2 and the bean sprout soups made using the broth bases received generally good scores in terms of taste, flavor, and preference, confirming that they were excellent overall. Specifically, the scores for Example 2 were generally higher than those for Example 1, which was analyzed to be due to the tendency of consumers to prefer red-colored broth dishes, and it was found that the spiciness and savory flavor were enhanced as red pepper powder was mixed in.

In the case of comparative examples, it was analyzed that the examples that excluded perilla powder, soybean powder, and sesame powder were generally evaluated as inferior to those that included them in terms of taste and flavor, and examples that added them were evaluated as having a good texture of the broth in the mouth and a better savory flavor.

Through this, it was found that when a broth base was prepared using the universal powder seasoning composition according to the present invention and various dishes were prepared, the savory flavor of the broth was excellent and the overall taste, flavor, and preference of the dish increased.

While the specific parts of the present invention have been described in detail above, it is obvious to those skilled in the art that such specific descriptions are merely preferred implementation examples and that the scope of the present invention is not limited thereto. Accordingly, the actual scope of the present invention will be defined by the appended claims and their equivalents.

Claims (5)

A method for producing a broth, comprising mixing 1,500 to 2,000 parts by weight of water for 100 parts by weight of an all-purpose powder seasoning composition comprising 4 parts by weight of Hondashi, which is prepared by mixing 15 to 25 parts by weight of Dashida, 2 parts by weight of Ajinomoto Hondashi, and 2 parts by weight of Dashinomoto Hondashi, 4 parts by weight of MSG, which is prepared by mixing 1 part by weight of MSG containing ribonucleic acid and 2 parts by weight of MSG not containing ribonucleic acid, 10 parts by weight of chicken seasoning, 10 parts by weight of beef seasoning, 4 parts by weight of perilla seed powder, 3 parts by weight of roasted soybean powder, 3 parts by weight of roasted sesame seed powder, 5 to 8 parts by weight of fine salt, 0.5 to 1.5 parts by weight of dried garlic powder, 0.5 to 1.5 parts by weight of dried ginger powder, and 0.2 to 1 part by weight of pepper. In the first paragraph,
A method for producing broth further comprising 20 to 30 parts by weight of coarse red pepper powder and 20 to 30 parts by weight of fine red pepper powder. In the first paragraph,
Preparation of broth by mixing 15 to 25 weight parts of the prepared dashi, 2 weight parts of the Ajinomoto Hondashi and 2 weight parts of the dashi nomoto Hondashi, 4 weight parts of the MSG containing ribonucleic acid and 2 weight parts of the MSG not containing ribonucleic acid, 4 weight parts of the MSG containing ribonucleic acid, 10 weight parts of the chicken seasoning, 10 weight parts of the beef seasoning, 4 weight parts of the perilla seed powder, 3 weight parts of the roasted soybean powder, 3 weight parts of the roasted sesame seed powder, 5 to 8 weight parts of the fine salt, 0.5 to 1.5 weight parts of the dried garlic powder, 0.5 to 1.5 weight parts of the dried ginger powder and 0.2 to 1 weight part of the pepper using a stirrer to uniformly mix the mixture, and mixing 1,500 to 2,000 weight parts of the water for 100 weight parts of the all-purpose powder seasoning composition method. In the first paragraph,
The above broth is a method for making broth used in soups, stews, steamed dishes, braised dishes, stews, and stir-fries.
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