KR20090053350A - Msg-substitute seasonings using salt-fermented anchovy sauce concentrates and a preparation method thereof - Google Patents

Abstract

The present invention relates to a seasoning composition comprising anchovy sauce concentrate, wheat protein hydrolyzate, soy protein hydrolyzate and kelp concentrate, and a method for preparing the same, in the case of MSG replacement seasoning prepared according to the present invention Compared to the artificial flavor MSG which is commonly used in kimchi without giving heterogeneous sensual flavor to kimchi, it is effective to make kimchi with excellent sensual flavor, so it is a very excellent invention in the food processing industry.

MSG, Anchovy Sauce, Seasoning, Kimchi

Description

MSG-substitute seasonings using salt-fermented anchovy sauce concentrates and a preparation method

The present invention relates to a seasoning composition comprising anchovy sauce concentrate, wheat protein hydrolyzate, soybean protein hydrolyzate and kelp concentrate, and a method for preparing the same. More specifically, the anchovy sauce concentrate is concentrated, deodorized and filtered. The present invention relates to a method for preparing seasonings that can substitute for MSG in kimchi by preparing water, mixing and sterilizing umami ingredients.

Anchovy (Engrulis japonica) is a temporary, diversified soyfish, which is caught at relatively high temperatures and rapidly changes in freshness. Anchovies have been mainly consumed as self-dried products and salted fish, and as the kimchi industry develops, anchovy fish sauce is used as an important subsidiary material that greatly affects the taste and quality of kimchi. Most salted seafood in Korea contains about 20% of salt, and the shelf life can be 3 months or more. The manufacturing technology of Korean salted salted salted fish is fermented for 2 ~ 3 months at room temperature using common method using salt only, and the fish sauce is produced by extending fermentation period 6-12 months. After 6-12 months of storage, the enzymatic hydrolysis of the meat is sufficient to occur, and then the ground and filtered fish sauce is pasteurized and preserved for a long time to be used as an ingredient or seasoning of kimchi. Free amino acid, among the various flavoring ingredients contained in anchovy broth, is closely related to the peculiar flavor of salted fish, and the free amino acid is decomposed during fermentation to increase free amino acid content. The production pattern of free amino acid may vary depending on the conditions of ripening, but the total free amino acid of anchovy fermented with anchovy for 2 ~ 3 months is known to increase by 2.0 ~ 2.3 times than raw anchovy. Since anchovy sake is an important ingredient added to improve the taste and flavor of kimchi, it is characterized by the fact that it provides a harmonious flavor without giving heterogeneous flavor to kimchi. Jimmy, which is expressed as a delicious or umami flavor, is a newly defined taste that represents fresh taste from meat broth, mushrooms, and seaweed. Apart from taste, taste-sensitive cells that recognize Jimmy are known to be on the tongue.

The most widely used Jimmy material is MSG (Monosodium Glutamate). MSG researched the flavors of kelp by Dr. Ikeda of the University of Tokyo in 1908, and the glutinous acid is glutaminec acid. Since then, it has been manufactured and produced in the form of highly soluble sodium salt (Monsodium Glutamate (MSG)) and used as a food additive. The taste characteristics of MSG are expressed in Japan as [Umami] and in Korea as [taste] or [taste]. In addition, there is a function of flavor enhancement to increase and regulate various tastes of food. Glutamic acid content in Korean commercial foods shows that natural foods are found in soy sauce, miso, dried anchovy, dried squid, shrimp, peanuts, seaweed, seaweed and shrimp salted fish, and mushrooms, soybeans, meat, oysters and anchovy It is confirmed that it contains a considerable amount.

In recent years, consumers have been reluctant to report on safety concerns about allergic reactions to synthetic seasonings or Chinese restaurant syndrome despite the FDA's MSG safety announcement. In addition, as consumers react sensitively to overuse of processed foods and food additives and their preference for health-oriented food intake increases, the use of various alternative seasonings in addition to MSG is increasing.

There are many types of MSG substitute seasonings, ranging from 100% natural products to comprehensive seasonings containing various additives to natural products.The commonly used seasonings can be obtained by hydrolyzing protein of plants and animals. Protein), HAP (hydrolyzed animal protein), EVP (Enzyme vegetable protein) and fish meat protein are the main raw materials. In addition, the powder type is a variety of raw materials used, there are many kinds of products, and the distinctive characteristics of the seasoning is less flavor than the HVP, HAP, but the aroma or rich taste is excellent. Raw materials for fish meal (crab, shellfish, oysters, mussels, squid, anchovies, etc.), kelp, meat and yeast are widely used.

In related patents and related papers, Korean Patent Application Publication (Publication No. 1996-0016754) relates to a seasoning composition prepared by enzymatically digesting soy protein and adding concentrates such as beef and anchovy. The natural seasoning prepared (Korean Patent Publication No. 1998-0082294) prepared a substitute seasoning with garlic, onion, ginger, leek, green pepper as the main raw material. In addition, natural seasoning using seaweed (Korean Patent Publication, Korean Patent Publication No. 1993-0009531) is a dry powder of kelp as a main ingredient, and development of natural seasoning using desalted tuna cooked liquid (Han Su Ji, Korean Journal of Fisheries Science, 32 (1), 1999) and research on the development of seasoning materials using fish and shellfish (Korea Food Research Institute, 1988) are the studies on the development of alternative seasonings using fish and shellfish. In addition, natural seasonings containing Korean leek and goji berry powder (Korean Patent Registration No. 10-0518384), Kimchi flavor seasonings using sulfur yellow vegetables and its manufacturing method (Korean Patent Registration No. 10-0485078), and squid intestines Method for manufacturing amino acid seasoning (Korean Patent Registration No. 10-0002891), beef complex seasoning composition based on natural extract (Korea Patent Registration No. 10-0108424), yeast extract manufacturing method and seasoning containing the same (Korea Patent 10-0215713).

Most of the alternative seasonings are produced by using enzyme digestion method to increase the yield of high concentration of Jimmy ingredients and are used in processed foods such as processed meats, soups, ramen, etc. There is a problem of heterogeneous sensual flavors. It is about developing an alternative seasoning using anchovy which is an important raw material in kimchi and rich in an ingredient of kimchi among the alternative seasoning ingredients. The method of preparing anchovy seasoning (Korean Patent Publication No. 95-16571) uses anchovy salt. It is a weak strength to replace the MSG with the liquid anchovy salt seasoning prepared by mixing the amino acid in the anchovy salt without processing process. In addition, the production of anchovy concentrate (Korean Patent Publication No. 1993-0011892) is produced by enriching the anchovy components by enzymatic decomposition, and the raw meat is decomposed and concentrated. In addition, anchovy fish sauce manufacturing method (Korean Patent Registration No. 10-0348749), high-speed anchovy fish sauce and its manufacturing method (Korean Patent Registration No. 10-0392496), high protein soy sauce using anchovy fish sauce and its manufacturing method (Korean Patent Registration No. 10 -0526774) and various methods for making anchovy fish sauce are known, but there is no alternative seasoning substitute for MSG, a seasoning that is frequently used in kimchi.

Therefore, the present inventors have led to the present invention to replace seasoning MSG by using anchovy fish sauce and to develop seasoning with excellent sensory flavor in kimchi production.

Accordingly, an object of the present invention is to replace MSG, which is a conventional seasoning generally used in the production of kimchi, by using anchovy fish sauce which is a major subsidiary material of kimchi and has a rich umami taste, and a method for producing an alternative seasoning having excellent sensual flavor of kimchi and preparing therefrom To provide seasoned.

The purpose of the present invention is to concentrate, deodorize and filter anchovy fish sauce with a higher total nitrogen content (TN) than anchovy fish sauce, to produce anchovy fish sauce concentrate, sterilize it to prepare MSG substitute seasoning, and then substitute the seasoning Sensory evaluation of the kimchi prepared by the addition was achieved by confirming that the flavor is superior to the kimchi added with MSG.

In the present invention, the term "anchovy salt sauce" refers to a liquid that has undergone precipitation, fermentation, and filtration after salting and fermenting the raw anchovy. In addition, the present invention 'anchovy fish sauce concentrate' is defined collectively as the anchovy fish sauce concentrate or it went through an additional process such as deodorization or filtration.

In addition, in the present invention, the term 'flavor component' refers to nucleic acids, amino acids, organic acids, wheat protein hydrolyzate, soy protein hydrolyzate, kelp concentrate, vegetable concentrate, and the like.

The present invention is characterized by providing a seasoning composition comprising anchovy sauce concentrate, wheat protein hydrolyzate, soy protein hydrolyzate and kelp concentrate. The seasoning composition is characterized in that the anchovy concentrate 0.1-5% by weight of wheat protein hydrolyzate, 0.1-5% by weight of soy protein hydrolyzate, 0.1-5% by weight of kelp concentrate. More preferably, 0.5 to 1.5% by weight of wheat protein hydrolyzate, 0.6 to 1.2% by weight of soy protein hydrolyzate and 0.5 to 1.0% by weight of kelp concentrate may be mixed with anchovy concentrate.

In addition, the total nitrogen content of the anchovy fish sauce is preferably 1.0 to 5.0% by weight, more preferably 2.0 to 4.0% by weight. If the total nitrogen content is less than 2.0% by weight, the strength of the concentrate is so weak that the utilization value is lowered. If the content is more than 4.0% by weight, the manufacturing process is difficult, time and cost are high, it is not efficient.

The composition may further include any one or more substances selected from the group consisting of inosinyl phosphate (IMP), guanosine monophosphate (GMP), glycine and succinic acid, methionine, and malic acid.

In addition, the present invention marinated cabbage with salt, mixed with seasonings of cabbage, such as radish, red pepper powder, green onions, garlic and ginger, in the kimchi manufacturing method prepared by adding MSG, MSG the anchovy sauce concentrate It is added in place of the used seasoning, and characterized in that the mixture is packaged to provide kimchi, which is preferably prepared by adding 0.1-1.5% by weight of the seasoning composition.

In another aspect, the present invention comprises the steps of preparing anchovy fish sauce of total nitrogen content 2.0 to 4.0% by weight, concentrating and deodorizing the anchovy fish sauce, preparing the anchovy fish sauce concentrate by filtering the deodorized concentrate, the anchovy fish sauce Mixing the concentrate with umami ingredients; And it provides a method for producing a seasoning composition, characterized in that consisting of sterilizing the mixture.

 The anchovy concentrate and deodorization step of the step is carried out by concentrating the anchovy fish sauce to Brix 50 to 70 at a temperature of 40 to 60 ℃ and deodorizing it for 15 to 60 minutes at a temperature of 60 to 80 ℃ with 0.5 to 3.0% by weight of activated carbon Preferably, the step of preparing the anchovy fish sauce concentrate is preferably carried out by filtering the deodorized concentrate with 0.5 to 3.0% by weight of diatomaceous earth.

In addition, when mixing the umami component in the anchovy sauce concentrate during the step of the anchovy sauce concentrate 0.1 to 5.0 wt%, soy protein hydrolyzate 0.1 to 5.0 wt%, soybean concentrate 0.1 to 5.0 wt% Preferably, inosine monophosphate (IMP), guanosine monophosphate (GMP), glycine, methionine, succinic acid and malic acid may be further mixed to prepare a seasoning composition. 0.3% to 1.0% by weight of inosinyl phosphate (IMP), 0.5% to 2.0% by weight of guanosine monophosphate (GMP), 0.5% to 2.0% by weight glycine, 0.1% to 0.5% by weight methionine, 0.1% to 0.6% succinic acid and 0.1% to 0.3% malic acid It is preferable to mix%, and only some of them may be combined and mixed according to the characteristics of the product.

In addition, the sterilization of the mixture is preferably carried out by sterilizing the mixture for 20 to 60 minutes at a temperature of 80 to 100 ℃.

In addition, the present invention can be prepared in the form of granules, powders, etc. in addition to the liquid form of the MSG alternative seasoning composition from the viewpoint of those skilled in the art.

Alternative seasoning prepared with anchovy concentrate with high nitrogen content of the present invention has the effect of replacing the seasoning MSG which is commonly used in kimchi without giving heterogeneous sensual flavor to kimchi compared to the conventional alternative seasoning. It is a very excellent invention in the food processing industry because it can produce kimchi with excellent flavor.

Hereinafter, the present invention will be described in detail by way of examples, but the scope of the present invention is not limited only to these examples.

Three MSG alternative seasonings for kimchi (A, B and C) were prepared using anchovy sauce. All three are prepared by the step of preparing and concentrating anchovy fish sauce, deodorizing the concentrate, filtering the deodorized concentrate to produce anchovy fish sauce concentrate, adding the umami component to the anchovy fish sauce concentrate ( And A) and sterilizing the mixture to prepare MSG substitute seasoning. Hereinafter, a method of preparing three kinds of seasonings will be described in detail.

Example 1 Seasoning A Using Anchovy Sauce Concentrate

Preparation and Concentration of Anchovy Sauce

Anchovy fish sauce with high total nitrogen content was prepared using a multi-stage fermentation method. Fresh anchovies were added with 20% salt of anchovy and aged for 12 months. After the aging period, the solids at the top and the anchovy fermentation solution at the bottom were separated, and the anchovy fermentation solution was extracted and injected into another anchovy fermented fermenter.

Five anchovy fish sauces were prepared using the above manufacturing method, and the total nitrogen content was measured. The total nitrogen content was 2.93 wt%, 3.31 wt%, 3.61 wt%, 2.48 wt%, and 2.53 wt%.

The prepared anchovy sake showed a total nitrogen content (total nitrogen (TN)) of 2.0 to 4.0% by weight, which was higher than that of general anchovy sake. Anchovy fish sauce with a total nitrogen content of 2.93% by weight, which is a medium content, was used as a raw material. The anchovy sauce was concentrated under reduced pressure at a low temperature of 50 ° C. The final concentration of the concentrate was adjusted to Brix 50.

The total nitrogen content is one of the quality indicators of raw fish sauce, and the higher the total nitrogen content, the higher the content of amino acids produced through the fermentation process. From the viewpoint of those skilled in the art, the concentration of anchovy sauce may be the same effect as the present embodiment even if the anchovy sauce is concentrated to Brix 50 to 70 at a temperature of 40 to 60 ℃.

remind Concentrate  Deodorization

1.0% by weight of activated carbon was added to the concentrate and deodorized with stirring for 20 minutes at 60 ° C. The anchovy sauce has a distinctive flavor through the above process, and because it changes the flavor during storage, it can affect the flavor when used as an alternative seasoning, so that the change of flavor can be minimized by deodorizing the concentrated anchovy sauce Worked. Deodorization of the concentrate from the viewpoint of those skilled in the art can be obtained by performing the deodorization for 15 to 60 minutes at a temperature of 60 to 80 ℃ with 0.5 to 3.0% by weight of activated carbon.

Concentrate  percolation

1.0 wt% of diatomaceous earth was mixed with the deodorized concentrate to obtain a final anchovy sauce concentrate. The concentrated and deodorized anchovy sauce concentrate could be improved by filtration using diatomaceous earth because fine components precipitated over time and some fatty acids agglomerated in the upper layer to degrade the quality. Filtration of the concentrate may be carried out by filtration with diatomaceous earth of 0.5 to 3.0% by weight from the viewpoint of those skilled in the art can obtain the same effect.

Sterilization

The mixture was sterilized for 30 minutes at 90 ° C. to produce the final MSG replacement seasoning A. From the viewpoint of those skilled in the art, the sterilization process can be obtained the same effect even if performed for 20 to 60 minutes at a temperature of 80 to 100 ℃.

Example  2: Anchovy Sauce Concentrate  Condiment Seasoning B

Preparation and Concentration of Anchovy Sauce

remind Concentrate  Deodorization

Concentrate  percolation

The third step was carried out in the same manner as in Example 1.

Mix of umami ingredients

In order to improve the taste of the prepared anchovy fish concentrate, 0.5 wt% wheat protein hydrolyzate, 0.8 wt% soy protein hydrolyzate, and 0.7 wt% kelp concentrate were additionally added.

Wheat protein hydrolyzate of the umami-flavored ingredients was enzymatically decomposed wheat gluten as a raw material, and the enzyme was then sterilized, decolorized, filtered and concentrated. Soy protein hydrolyzate was obtained by enzymatically digesting soybean meal as raw material. The enzymatic digestion solution was used after concentration, sterilization, decolorization and filtration, and the kelp concentrate was added with 10 times water relative to the weight of kelp, followed by hot water extraction at 65 ° C., followed by filtration and concentration.

From the viewpoint of the person skilled in the art, the same effect can be obtained by adjusting the addition of 0.1 to 5.0 wt% wheat protein hydrolyzate, 0.1 to 5.0 wt% soy protein hydrolyzate, and 0.1 to 5.0 wt% kelp concentrate. have.

Sterilization

The mixture was sterilized for 30 minutes at 90 ° C. to produce the final MSG replacement seasoning B.

Example 3 Seasoning C Using Anchovy Sauce Concentrate

Preparation and Concentration of Anchovy Sauce

Deodorization of the concentrate

Filtration of Concentrates

The third step was carried out in the same manner as in Example 1.

Mix of umami ingredients

0.5% by weight of inosinyl phosphate (IMP), 1.0% by weight of guanosine monophosphate (GMP), 0.7% by weight of glycine, 0.2% by weight of methionine, 0.3% by weight of succinic acid in B seasoning to improve the taste of the prepared anchovy concentrate Further 0.1% by weight of malic acid was added. 0.3-1.0 wt% of inosinyl phosphate (IMP), 0.5-2.0 wt% of guanosine monophosphate (GMP), 0.5-2.0 wt% of glycine, 0.1-0.5 wt% of methionine, 0.1-0.6 wt% of succinic acid according to the preference from the viewpoint of those skilled in the art The same effect can be obtained even if it adds in the range of 0.1 to 0.3 weight% of malic acid and%.

Sterilization

The mixture was sterilized at 90 ° C. for 30 minutes to produce the final MSG replacement seasoning C.

Example  4: Seasoning A (Anchovy Sauce) Concentrate ) Component analysis

In order to examine the effects of the anchovy sauce and the concentrate used in the present invention, the total nitrogen content and amino acid content of the seasoning A (anchovy sauce concentrate), which was not mixed with the anchovy sauce before the concentration and the umami component of Example 1, was analyzed. Compared to commercially available anchovy fish sauce (named C-1 to C-5) and nitrogen anchovy sauce used in the practice of the present invention. The compared data is shown in Table 1 below.

Results of Analysis of Total Nitrogen Content and Amino Acid Content of Commercial Anchovy Sauce, Anchovy Sauce and Concentrated Anchovy Sauce Concentrate Used in the Present Invention division C-1 * C-2 C-3 C-4 C-5 Anchovy Sauce Filtration concentrate Total Nitrogen Content (g%) 1.17 1.4 1.04 1.58 1.26 2.93 5.27 Aspartic Acid (mg%) 277 605 132 678 340 1815 3284 Glutamic acid 1797 1891 1941 2495 1960 1697 3161 Serine 91.4 263 42 395 102 744 1437 Histidine 33.6 98.6 54 67.8 13 392 668 Glycine 263 382 298 368 295 701 1326 Threonine 151 336 29.6 494 84 517 1660 Alanine 1142 1266 1095 1402 1331 1489 2726 Tyrosine 14.8 45.8 29.6 66.5 32 69 57 Cystine 134 62.8 105 17.7 270 168 120 Valine 403 608 491 747 601 954 1626 Methionine 124 257 208 301 217 310 609 Phenylalanine 145 290 220 408 278 754 1021 Isoleucine 326 612 435 515 557 237 288 Leucine 543 1140 787 727 1011 596 561 Lee Sin 327 470 420 586 499 237 344 Proline 53.8 73.1 103 102 17 670 1882

* C-1 ~ C-5: Commercial anchovy sauce

As a result of the component analysis, the anchovy fish sauce used in the present invention had a total nitrogen content of 2.93 g%, which was more than twice that of commercial anchovy fish sauce. % Of glutamic acid, glutamic acid, glysine, 89.1%, alanine, and proline, 180%, respectively. It was confirmed that the content of taste amino acid was significantly increased compared to the fish sauce.

Example  5: Anchovy Sauce Concentrate (seasoning A)  Kimchi Manufacturing and Sensory Evaluation

In order to analyze the effectiveness of the present anchovy fish sauce concentrate (seasoning A), it was added to prepare kimchi in a conventional manufacturing method. Kimchi was prepared and compared using MSG instead of anchovy sauce concentrate (seasoning A) as a control.

Anchovy Sauce Concentrate (Seasoning A) vs MSG

Salt the cabbages of each of the two samples to make the salinity of the cabbage 2.3%, and then add red pepper powder (2.5% by weight), garlic (2% by weight), ginger (0.5% by weight) and leek to the pickled cabbage (81.5% by weight). (2% by weight), radish (9% by weight), sugar (0.5% by weight) and other kimchi seasonings were mixed. In the kimchi prepared as described above, 0.5 wt% of MSG was added to the control group, and 0.5 wt% of the anchovy salt concentrate (condiment A) of the present invention was added to the test group.

After making kimchi, each kimchi was stored at 10 ° C and analyzed for its sensory characteristics in unmatured and aged conditions.

The results of sensory evaluation of 50 kimchi of the two groups prepared above are shown in Table 2. The sensory evaluation was divided into umami, salty, sweet and overall preference of kimchi.

Sensory Evaluation of Kimchi Prepared Using Anchovy Sauce Concentrate (Seasoning A) and MSG condition product Umami Salty sweetness Overall preference Unmaturation Kimchi using MSG 4.54 4.35 4.41 4.52 Kimchi using anchovy liquid concentrate (seasoning A) according to the present invention 4.36 4.50 4.35 4.36 P-value 0.32 0.23 0.12 0.26 ferment Kimchi using MSG 4.29 3.95 3.87 4.17 Kimchi using anchovy liquid concentrate (seasoning A) according to the present invention 4.18 4.10 3.75 4.20 P-value 0.43 0.35 0.52 0.15

As shown in Table 2, MSG using kimchi showed a slight advantage in umami and sweet taste compared to kimchi using anchovy brine concentrate (seasoning A) according to the present invention, but there was no significant difference. . In terms of overall preference, there was no significant difference and it was judged that seasoning A could replace MSG.

Example  6: Kimchi Preparation and Sensory Evaluation using Seasoning B

Kimchi was prepared in the same manner as in Example 5. 0.5 wt% of seasoning B was added to the experimental group, and 0.5 wt% of MSG was added to the control group to prepare kimchi.

Seasoning B vs MSG

Sensory evaluation was carried out in the same manner as in Example 5. The results are shown in Table 3.

Sensory Evaluation Results of Kimchi Prepared with Seasoning B and MSG condition product Umami Salty sweetness Overall preference Unmaturation Kimchi using MSG 4.65 4.65 4.4 4.40 Seasoning B Kimchi 4.26 4.40 4.05 4.45 P-value 0.12 0.13 0.12 0.54 ferment Kimchi using MSG 4.39 3.83 4.33 4.17 Seasoning B Kimchi 4.06 4.06 4.17 4.56 P-value 0.43 0.46 0.31 0.16

Results As shown in Table 3, MSG using kimchi showed a slight advantage in umami and sweetness compared to alternative seasoning using kimchi using anchovy concentrate according to the present invention in an unmatured and matured state. There was no. Although there was no significant difference in overall acceptability, the alternative seasoning use kimchi according to the present invention was evaluated as being excellent, and it was judged that it could replace MSG, which is a Jimmy material commonly used in kimchi. In the results, kimchi using MSG had a good umami but a strong taste, which acted as a cause of lowering preference.

Anchovy Sauce Concentrate  Used MSG  Alternative seasoning vs Yeast Extract vs  Kelp, 톳 mixed concentrate

Kimchi was prepared by adding 0.5% by weight of yeast extract by the conventional method of preparing kimchi, and also by adding 0.5% by weight of kelp and 톳 mixed concentrate. The yeast extract and kelp, 톳 mixed concentrate was used commercially available products. After preparing kimchi, the sensory characteristics of each kimchi were analyzed in the same manner as in Example 5.

Sensory Evaluation of Kimchi Using Seasoning B, Yeast Extract and Kelp- 톳 Blend Concentrate condition product Umami Salty sweetness Already / off Overall preference Unmaturation Seasoning B Kimchi 4.35 4.2 4.5 1.8 4.62 Kimchi using yeast extract 4.62 4.3 4.1 3.8 3.05 Kelp, 톳 concentrate Kimchi 3.56 4.12 4.2 2.3 3.68 P-value 0.018 0.32 0.15 0.02 0.016 ferment Seasoning B Kimchi 4.22 3.98 3.87 1.2 4.53 Kimchi using yeast extract 4.46 4.01 3.92 3.15 2.98 Kelp, 톳 concentrate Kimchi 3.25 4.10 3.86 2.08 3.72 P-value 0.03 0.26 0.17 0.025 0.018

Results As shown in Table 4, kimchi prepared by using a commercially available alternative seasoning material compared to kimchi using anchovy concentrate seasoned anchovy concentrate according to the present invention, seaweed, 제조 concentrate preparation kimchi was evaluated to have a low umami taste, yeast Kimchi with extract is highly valued for its rich flavour, but already has strong odor. In addition, there was a significant difference in overall preference, which was weak in strength of Jimmy, and the peculiar smell of odor caused the decrease in preference.

Therefore, it was found that seasoning B according to the present invention has an effect of replacing MSG which is commonly used in kimchi.

Example  7: Kimchi Preparation and Sensory Evaluation using Seasoning C

Kimchi was prepared in the same manner as in Example 5. 0.5 wt% seasoning C was added to the experimental group, and 0.5 wt% of MSG was added to the control group to prepare kimchi.

Seasoning C vs MSG

Sensory evaluation was carried out in the same manner as in Example 5. The results are shown in Table 5.

Sensory Evaluation of Kimchi Prepared with Seasoning C and MSG condition product Umami Salty sweetness Overall preference Unmaturation Kimchi using MSG 4.37 4.21 4.21 4.20 Seasoning C Kimchi 4.30 4.00 4.05 4.42 P-value 0.12 0.13 0.42 0.34 ferment Kimchi using MSG 4.20 3.96 4.13 4.17 Seasoning C Kimchi 4.26 3.89 4.27 4.46 P-value 0.43 0.46 0.31 0.03

Results As shown in Table 5, there was no significant difference between the kimchi used MSG and kimchi seasoning according to the present invention in an unmatured, mature state. Although there was no significant difference in overall acceptability, the alternative seasoning use kimchi according to the present invention was evaluated as being excellent, and it was judged that it could replace MSG, which is a Jimmy material commonly used in kimchi.

Figure 1 is a simplified schematic of the manufacturing method of MSG substitute seasoning using anchovy sauce concentrate.

Claims (12)

Seasoning composition of anchovy sauce concentrate, wheat protein hydrolyzate, soy protein hydrolyzate and kelp concentrate. The seasoning composition according to claim 1, wherein the total nitrogen content of the anchovy sauce is 2.0 to 4.0 wt%. The seasoning composition of claim 1, wherein the composition is mixed with 0.1-5 wt% wheat protein hydrolyzate, 0.1-5 wt% soy protein hydrolyzate, and 0.1-5 wt% kelp concentrate. Composition. The seasoning composition according to claim 1, further comprising any one or more substances selected from the group consisting of inosinyl monophosphate (IMP), guanosine monophosphate (GMP), glycine and succinic acid, methionine, and malic acid. Kimchi added to the seasoning composition of any one of claims 1 to 4. The kimchi according to claim 5, wherein the seasoning composition is added 0.1-1.5 wt%. Preparing anchovy fish sauce with a total nitrogen content of 2.0 to 4.0 wt%; Concentrating and deodorizing the anchovy sake; Filtering the deodorized concentrate to produce anchovy sauce concentrate; Mixing the anchovy sake concentrate with umami ingredients; And Sterilizing the mixture Method of producing a seasoning composition, characterized in that consisting of. According to claim 7, wherein the anchovy concentrate and deodorizing step of the anchovy fish sauce concentration of Brix 50 to 70 at a temperature of 40 to 60 ℃ and it is 15 to 60 at a temperature of 60 to 80 ℃ with 0.5 to 3.0% by weight of activated carbon Method of producing a seasoning composition, characterized in that performed by deodorizing for minutes. The method of claim 7, wherein the step of preparing anchovy sauce concentrate is carried out by filtering the deodorized concentrate with 0.5 to 3.0% by weight of diatomaceous earth. The method according to claim 7, wherein the step of mixing the umami component in the anchovy sauce concentrate is 0.1 to 5.0 wt% wheat protein hydrolyzate, 0.1 to 5.0 wt% soy protein hydrolyzate and 0.1 to 5.0 kelp concentrate Method for producing a seasoning composition, characterized in that carried out by further mixing by weight. 8. The method of claim 7, wherein the inosinyl phosphate (IMP), guanosine monophosphate (GMP), glycine, methionine, succinic acid and malic acid are further mixed to prepare a seasoning composition. 8. The method of claim 7, wherein the sterilizing of the mixture is carried out by sterilizing the mixture at a temperature of 80 to 100 ℃ for 20 to 60 minutes.

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