KR20050062310A - A natural seasoning containing corbicula and yeast extract, and its manufacturing method - Google Patents

Abstract

The present invention relates to a natural seasoning mainly composed of hydrangea and yeast extract, wherein the hydration powder and yeast extract powder are mixed in the form of powder at a ratio of 70-50 and 10-15 wt%, and the mixture is contained in 80-65 wt%. 1 to 4% by weight of garlic powder, 1 to 4% by weight of onion powder, 1 to 3% by weight of corn starch, 1 to 2% by weight of black pepper powder, 15 to 20% by weight of roasted salt and 1 to 2% by weight of ginger powder After mixing, put into a dryer and heat treated at 80 ℃ for 1 hour to produce a product that can be stored for a long time and convenient to use as well as excellent flavor and aroma and its manufacturing method.

Description

A natural seasoning containing Corbicula and Yeast extract, and its manufacturing method

The present invention is a natural seasonings and a method of manufacturing the same as a main ingredient and the yeast extract, and more specifically, natural seasonings prepared by adding garlic, onion, pepper, ginger, etc. to the dry lash powder and yeast extract mixture It is about.

In addition to the vitamin B group, bee rich in amino acids, such as betaine and methionine, help liver detoxification, promote the function of the liver, and also helps to treat jaundice. In addition, due to its low fat content, it is suitable as a diet food that is attracting attention to modern people. Among unsaturated fatty acids containing relatively large amounts, polyunsaturated fatty acids such as DHA and EPA are the main fatty acids of synaptic storm, a neurotransmitter of brain cells. It is the main ingredient and lowers neutral lipids and cholesterol in the body and has the effect of lowering blood pressure and improving cardiovascular system. On the other hand, it is effective in the prevention of exogenous arteriosclerosis, because the content of cholesterol, which is an animal sterol, and the high content of vegetable sterols of C28 and C29 prevent the absorption of cholesterol from other foods in the small intestine.

Yeast is a microorganism that has been used for a long time in food fields such as brewing and baking, and contains about 50% of protein, lipids, nucleic acids, various vitamins and minerals in dry cells. Yeast extract, which partially decomposes yeast cells, is consumed in large quantities worldwide as a raw material for microbial fermentation medium, natural flavor material, and health food.

Functional food production using the excellent nutritional and disease prevention effects of spy and yeast extract can produce higher added value than the present at relatively low raw material cost. Therefore, the development of natural seasonings made of powders that can be stored for a long period of time and mixed with various natural seasonings is expected to be a marketable product in combination with the health preferences of consumers along with the extended shelf life.

Natural seasonings that have been developed until recently include natural seasonings based on bone flour and herbal medicines of Korean Patent Publication No. Seasonings, natural seasonings using shrimp shells of registration No. 10-191422, natural seasonings containing licorice containing registration number No. 195-13531, fish and shellfish of Publication No. 1997-14600 Natural seasonings obtained by drying boiled water, Publication No. 194-6485 Natural seasoning containing bamboo salt, natural seasoning mainly based on garlic of No. 1997-64439 and No. 1998-82294, Natural seasoning containing soybean sprout extract of No. 1998-8045, No.1994-1543 Natural seasonings using various natural ingredients, such as natural seasonings used, and natural seasonings based on shellfish and onions of Publication No. 2002-11973; But it is disclosed a method for manufacturing, not yet known to the bar for a natural seasoning and a method of manufacturing a jaecheop and yeast extract as President.

Therefore, the present inventors have been researching to develop natural seasoning and its manufacturing method which are excellent in palatability, effective ingredient, high productivity and economic efficiency as the main material, and the resultant powder is dried and powdered and mixed with yeast extract. After adding garlic powder, onion powder, corn starch, pepper powder, baked salt and ginger powder together and heat-treating them, they found that the flavor and effective ingredients of sesame and yeast extract can be easily used as seasonings. This invention was completed.

Accordingly, an object of the present invention is to provide a natural seasoning having excellent palatability and stability, and a method for producing the same, by removing the unpleasantness while maintaining the delicious taste and active ingredient peculiar to the spy and yeast extract.

In order to achieve the above object, the present invention, the washing step to remove the foreign material by removing the sewage, washing process to increase the evaporation for 3 minutes with steam of 100 kgf / ㎠ pressure to obtain the sewage, Drying step of hot air drying the evaporated shredder at hot air temperature 60 ℃, pulverizing step of preparing the powder by grinding the dried splint, yeast extract powder and garlic powder, onion powder, pepper powder, baked salt , A natural seasoning comprising a mixing step of mixing with ginger powder, a commercialization step of heat-treating and cooling the mixed cheonin seasoning at 80 ° C., and a manufacturing method thereof.

Hereinafter, natural seasonings excellent in palatability and productivity of the present invention and a method of manufacturing the same will be described in more detail. The collected spy is soaked in 2% salt water for 12 hours to spew out impurities and washed with water to remove foreign substances. The splash is placed in a vaporizer, steamed for 3 minutes with a vapor of 90 kgf / cm 2, cooled at room temperature and the shell is removed to obtain splash flesh. The ashes are put in a drier and dried for 12 hours with hot air at 60 ° C. The dried ash is placed in a grinder and finely ground to 150 mesh. The resultant powder and yeast extract powder are mixed in the form of 70-50 and 10-15% by weight, and 80-65% by weight of the mixture is 1-4% by weight of garlic powder, 1-4% by weight of onion powder, 1 to 3% by weight of corn starch, 1 to 2% by weight of black pepper powder, 15 to 20% by weight of roasted salt and 1 to 2% by weight of ginger powder are added and mixed. When the mixed natural seasoning is put into a dryer and heat treated at 80 ° C. for 1 hour, a natural seasoning having improved taste and aroma can be obtained.

Hereinafter, the present invention will be described in more detail with reference to the following Examples, Comparative Examples, and Experimental Examples, but the present invention is provided to facilitate understanding of the present invention, and the present invention is not limited to these Examples, Comparative Examples, and Experimental Examples. . The sewage used in each of the following Examples and Comparative Examples was used in a limited clean area of Seomjin River, Daap-myeon, Gwangyang-si, Jeollanam-do.

Example 1

800 g of shredded powder, 50 g of yeast extract powder, 10 g of garlic powder, 10 g of onion powder, 10 g of pepper powder, 10 g of corn starch, 100 g of baked salt and 10 g of ginger powder 995 g of natural seasonings were obtained.

Example 2

700 g of shredded powder, 100 g of yeast extract powder, 10 g of garlic powder, 10 g of onion powder, 10 g of pepper powder, 10 g of corn starch, 150 g of baked salt and 10 g of ginger powder 993 g of natural seasonings were obtained.

Example 3

500 g of shredded powder, 150 g of yeast extract powder, 40 g of garlic powder, 40 g of onion powder, 20 g of pepper powder, 30 g of corn starch, 200 g of roasted salt, 20 g of ginger powder and put in a dryer for 1 hour 992 g of natural seasonings were obtained.

Example 4

Sprinkle powder 400 g, yeast extract powder 200 g, garlic powder 60 g, onion powder 60 g, pepper powder 20 g, corn starch 40 g, baked salt 200 g, ginger powder 20 g 995 g of natural seasonings were obtained.

Comparative Example 1

1000 g of shredded powder was put into a drier and dried for 1 hour to obtain 998 g of natural seasoning.

Comparative Example 2

1000 g of yeast extract powder was put in a dryer and dried for 1 hour to obtain 997 g of natural seasoning.

Experimental Example

2 g each of the natural seasonings prepared in Examples and Comparative Examples were put in 100 ml of water, boiled for 10 minutes, and then subjected to a sensory test. The sensory test consisted of 10 trained sensory testers and was evaluated by a five-step scoring method. In addition, the natural seasonings prepared in Examples and Comparative Examples were tested in three categories: taste, odor and color. On the other hand, the sensory test results were calculated using the mean and standard deviation using SAS program. Sensory Score Sheets used for sensory evaluation are shown in Table 1 below.

TABLE 1

TABLE 2

As shown in the results of Table 2, the natural seasoning prepared in Example 1 4 according to the present experiment was found to have a very high overall acceptability and taste and aroma than the comparative example using only the rapeseed or yeast extract. The natural seasonings prepared in Examples 3 and 4 retained the delicious taste of traditional spy, while removing unpleasant taste as much as possible, and the rich taste of yeast extract was appropriately added, showing the best characteristics. According to the result of Example 3 and Example 4, the repulsive powder and the yeast extract powder were mixed in the powder form at the ratio of 70-50 and 10-15 weight%, and this mixture 80-65 weight% 1-4 weight of garlic powder %, Onion powder 1-4 wt%, corn starch 1-3 wt%, pepper powder 1-2 wt%, baked salt 15-20 wt%, ginger powder 1-2 wt% As confirmed by excellent. In particular, the results of Example 3 were very excellent, 50% by weight of repulsive powder, 15% by weight of yeast extract powder, 4% by weight of garlic powder, 4% by weight of onion powder, 2% by weight of pepper powder, 3% by weight of corn starch, baked salt 20 wt%, ginger powder 2% by weight it was confirmed that the most preferred to prepare a natural seasoning.

As described above, natural seasonings based on the entanglement and yeast extract according to the present invention and its manufacturing method not only improve the palatability and stability such as color, taste, and flavor while maintaining the bioactive components of the entanglement and yeast extract, It has the advantage of enabling the production of natural seasoning with high productivity and economical efficiency, and it is expected to be a marketable product in combination with the consumer's health preference along with the extended shelf life by making powder form that can be stored for a long time.

In addition, by using the natural seasoning provided by the present invention can not only promote national health, but also promote the use and consumption of sewage can contribute to the increase of farm household income.

Claims (2)

Slurry powder and yeast extract powder are mixed in the form of powder at a ratio of 70-50 and 10-15% by weight, and the mixture is 80-65% by weight of garlic powder 1-4% by weight, onion powder 1-4% by weight, corn Starch 1-3% by weight, pepper powder 1-2% by weight, baked salt 15-20% by weight, ginger powder 1-2% by weight of the mixture was added to the dryer and heat-treated at 80 ℃ for 1 hour to dry A method for producing natural seasonings, which are characterized in that the entanglement and yeast extract as a main ingredient. According to claim 1, 70-50% by weight of the powder, yeast extract powder 10-15%, garlic powder 1-4%, onion powder 1-4%, corn starch 1-3%, pepper powder 1 Natural seasonings, comprising, as a main ingredient, sewage and yeast extract, characterized in that it comprises 2% by weight, baked salt 15-20% by weight, ginger powder 1-2% by weight.