KR20000038116A - Mixed natural spices for convenience and multi-use - Google Patents

Abstract

PURPOSE: A mixed natural spices for convenience and multi-use practiced all kinds of Korean food has good effect on preservation and wet proof and is convenient to use and cheep. CONSTITUTION: A preparation method of mixed natural spices is mixing 25-27% wt green onion cut 3-6mm, had lower than 15% water content, lower than 0.6 Aw, 20-21% onion, 11-13% garlic, 3-5% ginger, 14-16% red pepper, 1-2% 0.5-1mm size-pepper, 10-11% sesame roasted at high temperature and is adding 9-11% dried cut bonito in pieces, 1-2% grilled and cut laver in pieces after being spreaded plant oil or adding 10-12% beef meat juice.

Description

Mixed natural seasoning for convenience and general purpose

The present invention relates to a complex natural seasoning created so that anyone without knowledge or experience in cooking can easily and simply use any food in Korea to taste great, and it is widely used in any food in Korea with various contents. It is easy to store and use because it is composed of specific composition spices at the optimum content rate, and various kinds of spices are mixed into one, and it is processed into solid pieces and has high fluidity, moisture resistance, and long shelf life. The present invention relates to a mixed natural seasoning of finely divided pieces having high convenience and broad versatility, which is made of health-oriented natural raw materials.

Various kinds of seasonings are used in Korean foods for the purpose of seasoning. However, the conventional ones are made one by one at the time of cooking, so there are problems such as inconvenience of hand, time loss, and seasonal supply and demand imbalance.

There are several powdered processed seasonings, which are simple and stable in supply and demand. However, they are fine powders, which make it impossible to visually check the contents, resulting in a lack of confidence in the quality of the product. Therefore, since the relative surface area is wide, the moisture absorption is fast and the particles are easily bound together, so there is a serious defect that cannot be used while storing in the kitchen for a long time due to the deterioration of fluidity and extreme quality deterioration due to rapid moisture absorption after opening the package. In addition, the commonly used instant noodles of ramen powder is actually a dried soup that is not a concept of spice but a concept of soup of western food, and thus there is an inevitable problem that must be immediate and powdered, so that the taste is rich and deep. It is a product that is fundamentally different in its function and contents from the natural seasoning for Korean food, which gives a harmonious taste to the food.

In addition, there are some dried processed pieces of ramen that are attached to ramen, but this is also based on the concept of the soup's dryness. It is composed of only two or three distinct vegetables, and it is a product that is fundamentally different in purpose and concept from the seasonings of Korean food.

The present invention solves the above-mentioned problems and at the same time was conceived with the aim of the concept and utility of authentic seasonings suitable for Korean food, while keeping the lid closed of the packaging container when used, the lid is opened and sprinkled on food Mixed natural seasoning.

In detail, after washing, cut into pieces of 3 to 6 mm, dried to 15% or less moisture content, and 25 ~ 27% green onions (Aw), onion 20 ~ 21%, 11 ~ 13% garlic, 3 ~ 5% ginger, 14 ~ 16% red pepper, 1 ~ 2% 0.5 ~ 1mm pepper, and 10 ~ 11% sesame roasted in strong heat Mixed spices were created. It is made by adding 9-11% of dried bonito slices and 1 ~ 2% of dried laver slices after applying vegetable oil, or by adding 10-12% of granulated beef broth. I can make it. Both of them taste good with any Korean food, but the former produces better results in fish or udon, and the latter in general stew and casserole.

Since the ingredients are all natural products and are thinly sliced, it is possible to check the contents with the naked eye, so that the contents and quality can be confirmed and trusted by the user, and have the advantage of giving health-oriented awareness. Have.

The kinds of ingredients and the relative ratio and composition ratio of the mixed seasoning is one of the core technology of the present invention, all the ingredients seasonings are mixed into one and at the same time all the foods in our country together to taste in harmony with the food It is formulated to have general purpose (있도록 用 性) to make it. That is, the present invention is designed to give a specific taste by the original technology, this particular taste is designed to have a special seasoning effect on the whole food of our country, the composition content, relative ratio, or specific range of the composition ratio If you deviate, it becomes a product of a completely different taste and function and loses the advantages of the present invention.

The present invention is derived by an original method, supported by a wide range of in-depth data on the contents, frequency and usage of seasonings of more than one hundred kinds of Korean foods. Table 1 shows the optimal relative ratio data between the seasonings to derive the best composition ratio of the seasonings.

Table 1. Optimal relative ratio of seasonings for food in Korea

In other words, if the seasonings made by mixing and keeping the relative ratios of these seasonings, any of Korean food will have a wide range of universality to give a good taste.

Therefore, anyone who has no experience or knowledge in food cooking or who is chased by time will be a very convenient and convenient spice that can easily make delicious food easily. In addition, compared to the conventional method in which all 7-9 kinds of spices are prepared and used in the kitchen, it is not only simpler than 7-9 in one hand, but also economic advantages such as prevention of natural loss and reduction of inventory cost. It has a key advantage, such as being very large.

In addition, since the raw material is dried and processed to have a water activity of 0.6 or less, growth of microorganisms including mold is suppressed and it is hygienically safe.

In other words, use sesame roasted sesame seeds and laver is applied to vegetable oil, and then roasted laver to prevent moisture absorption, and all contents except black pepper (0.5 ~ 1.0 mm) are cut into 3 ~ 6 mm size. As it is solid contents, the surface area of the particles is relatively smaller than that of powder products and the moisture permeation is well prevented, so the moisture resistance, the separability, and the quality maintenance and preservation are very high.

In order to compare the preservation of moisture absorption between the conventional powdery product and the thinly sliced product of the present invention, five kinds of products were coated on a flat bottom glass plate each having a diameter of 10 cm and each three grams each had a thickness of 1 to 2 millimeters. After comparative experiments were carried out in the room temperature at room temperature relative room temperature 96-97% relative humidity, as shown in Table 2, the superior characteristics of the moisture resistance and separation of contents and free flow of the present invention were observed.

Table 2. Comparison of Hygroscopic Characteristics of Seasonings in Powder Form (Prior Product) and Fine Slice (Mixed: Invented)

* Product: Conventional (1): Powder (garlic), Conventional (2): Powder (mixed: seafood), Conventional (3): Powder (anchovy),

Invention (1): containing bonito meat and seaweed, invention (2): containing beef granules

** (product weight after moisture-sample product weight) ÷ sample product weight × 100 = moisture absorption (%)

Example (1)

Dried and processed with water activity below 0.6 and sliced to 3-6 mm, 25% green onion, 20% onion, 11% garlic, 16% red pepper, 3% ginger, and 1% pepper cut to 0.5-1 mm 11% of black sesame seeds were added to a stirred mixer and mixed, and then 11% dried bonito slices and 2% roasted seaweed pieces were mixed and mixed well to make a seasoning mixture.

This product was very convenient to use, and it had a very good seasoning effect such as udon, seafood soup, fish stew, and other stew dishes and hot pot. In addition, the preservation was excellent.

Example (2)

Moisture 15% dried and shred 3-6 mm, 25% green onion, 21% onion, 13% garlic, 14% red pepper, 5% ginger, 2% pepper and 10% roasted sesame seeds Add 10% of the beef shaping of the phase forming and mix well to make a mixed seasoning.

This product was very easy and economical to use, and it had a good seasoning effect with a wide range of foods such as beef hot pot, stew, soup, udon, and fish stew, and it maintained long-term preservation.

Example (3)

In Example (1), 27% green onion, 21% onion, dried bonito chopped meat 9%, roasted seaweed 1%, roasted sesame seeds 11%, after changing the content of some of the other seasonings as before Mix to make mixed seasoning. It was very convenient to use, easy to store and good storage, and showed excellent function as a seasoning in all foods such as fish stew, udon and noodles.

Example (4)

In Example (2), the same as before, onion 20%, garlic 11%, pepper 16%, pepper 1%, beef gravy granules 13%, etc. were mixed well to make a mixed seasoning. It was widely matched to any foods in soups and stew, with less hygroscopicity and very convenient and economical use.

No identifier above

No identifier above

No identifier above

Claims (2)

Dried moisture content is less than 15% and is 3 ~ 6mm in size, solid, 25 ~ 27% green onion, 20 ~ 21% onion, 11 ~ 13% garlic, 14-16% red pepper, ginger 3 ~ 5%, 1 ~ 2% pepper cut into 0.5 ~ 1mm, and 10 ~ 11% of roasted sesame seeds, mix well, and base it on 9 ~ 11% of dried bonito flakes, apply vegetable oil Mixed natural seasoning made by mixing 1 ~ 2% laver on finely sliced pieces, then mixing them in relative ratios and composition ratios of specific ingredients. According to claim 1, Mixed natural seasoning made by replacing 10 to 13% of the granular beef broth instead of the bonito chopped and roasted laver three slices.