KR20150055668A - Methods for Preparing Seasoning Sauce Base Using Hericium erinaceus and Natural Seasoning Sauce Containing the Same - Google Patents

Abstract

The present invention relates to a method for preparing a seasoning base using bearded tooth mushrooms (Hericium erinaceus) and natural seasonings containing the same. More specifically, the method includes a step of initiating the maillard reaction between the powder of one or more mushroom varieties selected from a group including the bearded tooth mushrooms, shiitake mushrooms (Lentinula edodes), oyster mushrooms (Pleurotus ostreatus), and enoki mushrooms (Flammulina velutipes) and other seasoning ingredients. The natural seasoning including the seasoning base has excellent colors and flavors to be used to season various food products.

Description

TECHNICAL FIELD The present invention relates to a method for preparing a seasoning base using a mushroom, and a natural seasoning containing the seasoning base,

The present invention relates to a herbicide- More particularly, the present invention relates to a method for producing a seasoning base using erinaceus , and more particularly, to a method for producing a seasoning base using one or more mushroom powders selected from the group consisting of a mushroom, a mushroom, a mushroom, And a natural seasoning using the seasoning base prepared by the above method. The present invention relates to a seasoning base and a seasoning base.

As the amount of natural seasoning materials used in the food industry is increasing, a variety of materials are being actively developed, and in recent years, the preference for products made from chemical synthesis has been declining. MSG (Monosodium L-glutamate), which is currently used as a seasoning, is low in price, but recent trends toward health and natural orientation of food have shown a tendency of consumers to avoid. Accordingly, development of natural seasoning is urgently required, It has not been possible to develop a substitute material for chemical seasoning.

In the production of seasoning materials, the main processing techniques include heat treatment and enzymatic action. Especially, Maillard reaction is used as an important reaction to prepare seasoning materials that give flavor.

The Mailard reaction is a nonenzymatic browning reaction that occurs between reducing sugars and amino acids and produces colored or colorless reaction products. This has a peculiar smell while forming a brown substance by heating saccharides capable of forming a reducing sugar and a nitrogen compound having an amino group such as an amino acid, a peptide, The mailard reaction greatly affects the color, flavor, and safety of food due to factors such as the type and concentration of substrate, reaction temperature and time, pH, and reaction solvent.

MRP (Maillard reaction products) is known to have strong antioxidant activity. It has antioxidant properties such as activity inhibition of polyphenol oxidase such as apple and potato, lowering of lipid oxidation rate, radical chain disruption activity and metal chelation . In addition, the concentration, amount and pH of the substrate are known to have a great influence on the antioxidant activity, and intermediate compounds in the mailard reaction are also known to have strong antioxidant power. Basic amino acids such as arginine and histidine have been reported to have higher antioxidant potentials than the reactants with other amino acids when reacted with reducing sugars.

However, in order to prepare beef seasoning powder rich in meat flavor, proteins were decomposed using proteolytic enzymes to increase the content of amino acids and peptides, which are precursors of the mailard reaction. Then, It is then dried to produce beef powder, which in turn produces a bitter taste. The bitter taste is due to the bitter peptides produced during protein hydrolysis, and the regulation of the degree of hydrolysis can prevent the production of bitter peptides.

In addition, yeast extract, hydrolyzed plant protein (HPP), hydrolyzed animal protein (HAP) and hydrolyzed vegetable protein (HVP) have been used as main raw materials in the development of seasoning materials utilizing the mailard reaction, Vegetable protein (HVP) is a protein hydrolyzate that is hydrolyzed by heating protein raw materials and acids such as defatted soybean, wheat, and corn in an aqueous solution to produce a protein hydrolyzate, which has high decomposition rate and excellent flavor and decomposition Can be obtained.

In order to strengthen the beef flavor in the manufacture of seasoning materials using the mailard reaction, meat raw materials such as meat extract, meat protein degradation products and meat fat are used as reaction precursors. Of these, the meat-derived raw materials are used to produce beef flavor Effective as a means, but the need for alternative raw materials is increasing due to the problems of animal raw materials being continuously raised. Accordingly, studies on a beef flavor material without using meat have been conducted (Korean Patent Publication No. 2009-0078585).

In addition, there has been an attempt to develop a meat flavor by adding a plant protein hydrolyzate (HVP) and a yeast extract to sugar and amino acid using a mailard reaction precursor. HVP is used as a basic raw material to react with various substrates, , identification of aroma components according to pH, and establishment of optimum conditions for the production of beef flavor by using HVP, ribose, cysteine, etc. have been reported, but all of these fragrances have not yet reached the actual meat flavor .

On the other hand, among the various food ingredients, the crude polysaccharide obtained from mushroom is one of abundant resources and has various functionalities (immunity enhancing activity, antithrombotic activity, hypotensive activity, calcium absorption promoting activity, anticholesterol activity, etc.) in addition to nutritional value. Therefore, researches on mushrooms as immunopotentiating materials and anticancer materials have been conducted. Recently, research and development technologies for natural seasoning materials using mushrooms have been increasing.

Especially, it has been known that it has abundant carbohydrate, protein, amino acid, enzyme, inorganic salts and vitamins, and has an anticancer and immunity enhancing effect. In addition, it was reported that a substance capable of treating dementia was isolated from a mushroom of the genus Porphyra, and it was reported to have a cancer cell proliferation effect of a hydrothermal extract (Yearul KA et al ., J Nutr Sci Vitaminol , 35 : 91, 1989; Kawagishi H et al., Tetrahedron Letters , 37: 7399, 1996). The use of this mushroom as a raw material in Japan and China has been acknowledged as a raw material for processing food in Korea, and functional ingredients related to dementia suppression have been reported, and interest in functional food materials has increased (Park SH et al., J Korean Soc Food Sci Nutr. , & Lt ; / RTI & gt ; 30: 1287,2001 ; Mi-Ae Choi e t al ., J Korean Soc Food Sci Nutr , 33 (6): 1068, 2004), and the study of natural seasoning materials is limited.

In the prior art, Korean Patent No. 1152027, Korean Patent Laid-open No. 2013-0062927 and Chinese Patent No. 101584448 disclose that mushroom powder or mushroom extract is added to give meat flavor (or beef flavor) However, in order to enhance the meat flavor, many other flavor enhancers such as plant protein hydrolyzate, thiamine, methionine, alanine, nucleic acid seasoning and the like were added and the mailard reaction was carried out at 140 ° C in an oil bath ) And Korean Patent No. 0891944 developed a natural crystal material which can utilize both mycelium and culture by culturing the mycelium such as mushroom mushroom and the fermentation process, , And the cultured mycelium and medium are simply used after precipitation washing and freeze drying.

As a result, the present inventors have made intensive efforts to produce a natural seasoning having enhanced mushroom flavor. As a result, it has been confirmed that the mushroom flavor is enhanced by preparing a base for natural seasoning using the mushroom powder by the mailard reaction, And the other seasoning ingredients are mixed with the spruce mushroom powder to prepare a seasoning base by the mailard reaction. The color and flavor of the natural seasoning prepared using the seasoning base And the richness of taste was improved, and thus the present invention was completed.

It is an object of the present invention to provide a method for preparing a seasoning base using the mud rod reaction and a natural seasoning using the seasoning base prepared by the method.

In order to achieve the above object, the present invention provides a method for producing a mushroom powder, comprising the steps of: (a) mixing mushroom powder with at least one ingredient selected from the group consisting of refined salt, glucose, glucose and yeast extract powder; And (b) stirring the mixture at 80 to 100 ° C for 1 to 3 hours to carry out a maillard reaction, and a method for producing a seasoning base using the mushroom powder and a seasoning Base is provided.

The natural seasoning containing the base for seasoning using the mushroom powder produced by the mailard reaction according to the present invention, especially the green mushroom powder, is excellent in color, flavor and richness, and therefore can be used as a seasoning material for various foods.

Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. In general, the nomenclature used herein is well known and commonly used in the art.

In one aspect, the present invention provides a method for producing a mushroom powder comprising: (a) mixing at least one ingredient selected from the group consisting of tablet, flour, glucose, and yeast extract powder in a mushroom powder; And (b) stirring the mixture at 80 to 100 ° C for 1 to 3 hours to carry out a maillard reaction. The present invention also relates to a method for producing a base for a seasoning using mushroom powder.

The mushroom is characterized in that it is at least one selected from the group consisting of mushroom mushroom, shiitake mushroom, oyster mushroom and top mushroom. However, it is not limited thereto, and mushrooms usable as a natural seasoning known in the art can be used, By using the mailard reaction of the present invention, a flavor enhancing base for seasoning can be produced.

In the examples of the present invention, seven kinds of mushrooms such as oyster mushroom, mushroom mushroom, mushroom mushroom, mushroom mushroom, mushroom mushroom, mushroom mushroom and mushroom mushroom were selected for screening for the seasoning base mushroom. As a result, it was confirmed that the mushroom was the highest among the seven mushrooms at 6.40 ± 1.95 points (Table 1), and the mushroom was selected as the base mushroom for seasoning, and the seasoning of the selected mushroom Analysis of the components. The EUC value for the seasoning component was found to be 1,158.37 mgMSG / g (Table 3).

In order to establish the conditions for the preparation of a seasoning base in the examples of the present invention, a spruce mushroom powder selected as a base mushroom raw material for seasoning was prepared, and the mushroom spruce, Powders and distilled water were added and mixed. Then, the mixture was stirred for 1 hour, 2 hours and 3 hours at 80 ° C, 90 ° C and 100 ° C, respectively, while stirring with a stirrer to prepare a base for seasoning.

In the present invention, it is preferred that the mushroom powder containing the mushroom bean bean be processed by a roll mill machine, but the present invention is not limited thereto. Any method compatible with the purpose of the present invention can be used. It is self-evident to those who have knowledge.

In the present invention, the mushroom powder is added in an amount of 5 to 20% by weight in the step (a), the purified salt is 1 to 11% by weight, the whitening agent is 8 to 18% by weight, the hydrous glucose and the yeast extract powder 10 to 20% by weight, preferably 6% by weight of purified water, 13% by weight of purified water, 15% by weight of hydrous glucose and 15% by weight of yeast extract powder, After that, add hot distilled water.

In the present invention, chromosomal analysis, seasoning component analysis and sensory evaluation of the mushroom seasoning base prepared by the above method were carried out in order to establish the mailard reaction conditions. First, as a result of the chromaticity measurement, it was confirmed that as the reaction temperature of the mail rod was high and the reaction time was longer, the lightness of the yellow mushroom seasoning base improved but the yellow or greenish color decreased (Table 4). The highest EUC value was found when the EUC value was measured at 90 ℃ for 2 hours. The highest EUC value was found at 90 ℃ for 2 hours. / 100g (Table 5). In addition, the sensory evaluation showed that the overall preference was significantly higher than that of the mulberry seasoning base, which was subjected to the mailard reaction at 100 ° C for 2 hours (Table 6).

In another aspect, the present invention relates to a natural seasoning comprising a base for a mushroom powder seasoning produced by the method of the present invention.

In the present invention, it is preferable to use a powdery product such as a powder, an onion powder, a garlic powder, a garlic powder, a refined salt, a clarified white powder, a powdered powder, an alpha derivative, a cornstarch, an extract of yeast, a soybean fermentation extract powder, a roasted onion concentrate, ≪ / RTI > garlic oil, and garlic oil.

Wherein the powder is 2 to 3 wt%, the onion powder is 1.5 to 2.5 wt%, the garlic powder is 1 to 2 wt%, the garlic powder is 0.5 to 1.5 wt%, the purified powder is 25 to 35 wt% The soybean fermented extract powder is contained in an amount of 3 to 4% by weight, the powdery starch is 0.15 to 0.25% by weight, the alpha fine powder is 5 to 6% by weight, the corn starch is 10 to 20% 0.05 to 0.15 weight% of roasted onion concentrate, 0.05 to 0.15 weight% of garlic concentrate, 0.25 to 0.35 weight% of pure pepper powder, and 0.005 to 0.0015 weight% of garlic oil are preferably added, 2.5 wt% of onion powder, 2 wt% of onion powder, 1.5 wt% of garlic powder, 1 wt% of garlic powder, 30 wt% of purified salt, 0.2 wt% of powder of Katsuo powder, 5.5 wt% of alpha powder, 14.8 wt% of corn starch, 11.8% by weight of yeast extract powder, 3.5% by weight of soybean fermentation extracted powder, 0.1% by weight of roasted onion concentrate, 0.1% by weight of concentrated liquid, 0.3% by weight of pure black pepper powder, and 0.01% by weight of garlic oil.

In the examples of the present invention, on the basis of the evaluation result of the mushroom seasoning base of Norwegius mushroom, the ingredients commonly used for the production of natural seasoning were added to the mushroom seasoning base, which was subjected to the mailard reaction at 90 ° C and 100 ° C for 2 hours, To prepare a natural seasoning. As a comparative example, a green mushroom powder processed in a rolling mill machine in Example 2-1 was used.

As a result of the sensory evaluation of the natural seasoning prepared by adding the mushroom seasoning base (Mailard reaction product) or the spruce mushroom powder, the natural seasoning added with the mushroom seasoning base, which was reacted at 100 ° C for 2 hours, 4.82 ± 1.81, 5.29 ± 1.21, 5.35 ± 2.1, and 5.70 ± 1.15 in terms of color, taste, umami and overall acceptability except for flavor The highest evaluation was made (Table 8), and the optimum conditions for mail-rod reaction were set at 100 ° C for 2 hours to develop a natural seasoning.

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood by those skilled in the art that these examples are for illustrative purposes only and that the scope of the present invention is not construed as being limited by these examples.

Selection of socks for seasoning base

1-1: Selection of raw materials for seasoning base mushroom through sensory evaluation

The sensory tests were carried out on seven kinds of mushroom including oyster mushroom, mushroom mushroom, mushroom mushroom, mushroom mushroom, mushroom mushroom, mushroom mushroom and mushroom mushroom.

The sensory test was performed by 11 students' panels of the Department of Food and Nutrition, Chung - Ang University, which evaluated the intensity of the richness according to the quantitative descriptive analysis method. Strength evaluation for fatigue was done using 11 points scale, 1 point was 'very weak', 6 points were 'normal' and 11 points were 'very strong'. At this time, the provided sample was marked with a random number table, and then the same amount of the same amount of the sample was supplied in a container of the same size with the rinseable water.

Selection of seasoning base mushroom by sensory analysis Samples Scale scores Oyster mushroom 4.27 ± 1.74 Mushroom mushroom 3.30 ± 1.34 Mushroom mushroom 5.00 + - 2.24 Top mushroom 2.56 ± 1.33 Throat mushroom 1.60 0.55 Mushroom mushroom 6.40 ± 1.95

As a result of sensory evaluation, it was confirmed that Rootstock mushroom showed the highest score among the seven mushrooms at 6.40 ± 1.95 points. Root mushroom was selected as a raw material for seasoning base mushroom.

1-2: Analysis of seasoning ingredients

Seasoning components of seasoning base mushroom were analyzed.

Samples for seasoning analysis were prepared by adding 50 ml of distilled water to a sample of 500 mg and homogenizing the suspension. The suspension was reacted in a water bath at 100 ° C for 1 minute. After centrifugation at 4,000 rpm for 30 minutes, the mixture was filtered through a 0.2 μm nylon filter and used as a sample for seasoning component analysis.

The standard solutions for the seasoning component analysis were AMP (Sigma, cat. NO. 01930), GMP (Sigma, cat.NO.G6129), CMP (Sigma, cat.NO.C1006), IMP ), UMP (Sigma, cat.No.U6375), and XMP (Santa Cruz biotechnology, cat.NO.E0312) were prepared in a 10 ml volumetric flask and standard reagents of 5 kinds of nucleotides were prepared. The standard solution was prepared by dissolving in distilled water, and 10% potassium hydroxide (KOH) was added to the GMP reagent. Standard reagents were stored at 4 ° C for one month, avoiding light. Standard reagents mixed with nucleotides were dissolved in distilled water immediately before use.

The seasoning component analysis sample and the standard solution were analyzed by high-performance liquid chromatography (HPLC), the column temperature was 35 ° C, and the flow rate was 0.7 ml / min. The mobile phase was 95% phosphoric acid / methanol solution. The analysis time was 40 minutes and the measurement was carried out at 254 nm using an ultraviolet detector.

The standard solution for the seasoning analysis was prepared by adding 10 g of L-aspartic acid (Junsei Chemical Co., Ltd., Cat. No. 0D4502) and L-glutamic acid (Sigma, Cat. NO.G6904) / L to prepare a standard reagent. 250 mg of OPA was prepared in 1.5 ml of ethanol and 8.5 ml of 0.4 M bonate buffer (pH 10.5), and finally 200 μl of 2-mercaptoethanol was added. Standard reagents are stored at 4 ° C and can be used for up to 9 days.

The seasoning component analysis sample and the standard solution were analyzed by high-performance liquid chromatography. The column temperature was 35 ° C and the flow rate was 1.0 ml / min. Analytical samples were analyzed by reacting 10 OP of OPA with 10 샘플 of sample for 3 minutes. The mobile phase A was 1% tetrahydrofuran, 8% methanol, 91% phosphate buffer (10 mM) and mobile phase B was 80% methanol, 20% phosphate buffer ). The analysis time was 80 minutes, and the fluorescence detector was used to measure excitation at 335 nm and emission at 440 nm. Table 2 shows the mobile phase gradients.

A gradient program for separating free amino acids. Time (min) Flow (ml / min) Eluente (%) Curve 0 1.00 100 6 6 1.00 100 6 17 1.00 85 6 25 1.00 80 6 33 1.00 70 6 45 1.00 60 6 61 1.00 20 6 67 1.00 0 6 70 1.00 0 6 71 1.00 100 One 80 1.00 100 6

MSG-like means the combined value of glutamic acid and aspartic acid, and the EUC value of the sample was calculated using the season component analysis value.

The equivalent values of AMP, GMP, IMP, XMP, Asp, and Glu are expressed as Equation 1, and the results are shown in Table 3.

[Equation 1]

Y =? A _i b _i +1218 (? A _i b _i ) (? A _j b _j )

Y: EUC value of the sample (g MSG / 100 g)

a _i : Concentration of seasoning amino acid (mg / 100g)

a _j : Concentration of seasoning component (nucleotide) (g / 100g)

b _i : Relative Concentration of Seasonal Amino Acids to MSG (Glu: 1, Asp: 0.077)

b _j : Relative concentration of the seasoning component (nucleotides) for 5'-IMP

(5'-IMP, 1; 5'-GMP, 2.3; 5'-XMP, 0.61 and 5'-AMP, 0.18)

Analysis of seasoning ingredients Umami result (mg / g) AMP CMP GMP IMP UMP XMP Asp Glu MSG-like EUC (mg MSG / g) Mushroom mushroom 2.27 3.47 0.00 5.57 8.48 4.74 4.76 10.25 15.01 1,158.37

As a result of analysis of seasoning components of the mushroom, it was confirmed that the EUC value was 1,158.37 mgMSG / g.

For the production of seasoning base Mailrad  Select reaction conditions

2-1: Spindle  Manufacture of mushroom powder

In May 2012, the mushroom was purchased from domestic Mush Art Farm, and immediately frozen and dried, and stored at -80 ° C. Freeze - dried Mushroom Mushroom was processed with a roll mill machine of Dong Kwang Industry to produce roll mill powder.

2-2: Preparation of base for seasoning with mushroom and color measurement

To prepare a base for mushroom-added seasoning, 6 g of purified water, 13 g of whitening white sugar, 15 g of glucose, and 15 g of yeast extract powder were uniformly mixed and then 10 g of the mushroom powder prepared in Example 2-1 was added and mixed together. Then, 51 g of hot distilled water was added and mixed uniformly. The mixture was stirred at 80 ° C., 90 ° C. and 100 ° C. for 1 hour, 2 hours and 3 hours by a stirrer, And then stored at 4 ° C for chromaticity analysis and seasoning.

The chromaticity was measured using UltraScan PRO (Hunterlab) to measure the chromaticity of the myrtle seasoning base after the mailard reaction (Table 4).

The color of the mushroom powder L * a * b * 80 ° C, 1 h 33.39 + - 0.315 7.39 ± 0.623 11.68 + 0.667 80 ° C, 2 h 32.49 + 0.025 7.07 + 0.015 10.31 + 0.090 80 ° C, 3 h 30.85 + 0.025 7.23 + 0.125 8.69 ± 0.179 90 ° C, 1 h 35.69 ± 0.335 10.03 + 0.136 15.35 ± 0.320 90 ° C, 2 h 30.67 + 0.046 7.54 + 0.049 9.24 + 0.064 90 ° C, 3 h 28.00 + 0.387 6.45 ± 0.208 6.46 + 0.235 100 ° C, 1 h 29.91 + 0.291 7.63 + - 0.288 8.69 ± 0.213 100 ° C, 2 h 25.41 + - 0.340 1.66 + 0.161 1.55 + 0.135 100 ° C, 3 h 23.65 + 0.373 0.93 + 0.187 0.53 + - 0.220

In Table 4, L * denotes brightness (brightness), and a * value indicates a red direction in the case of (+) and green direction in the case of a negative value. a b * value means a yellow direction in the case of (+) and a blue direction in case of (-) value.

That is, the L * value tended to decrease slightly as the reaction temperature was high and the reaction time was long, but the a * and b * values showed an increasing tendency as the reaction temperature and time were longer, , But yellow or green color means decrease.

2-3: Seasonal component analysis

In order to analyze the seasoning components of the mushroom seasoning base, which had undergone the mailard reaction of Example 2-2, 50 ml of distilled water was added to 500 mg of the mushroom seasoning base, and the suspension was homogenized in a 100 ° C water bath for 1 minute Lt; / RTI > Then, the mixture was centrifuged at 4,000 rpm for 30 minutes, filtered through a 0.2 μm nylon filter, and used as a sample for analysis of seasoning components. The concentration and seasoning components (nucleotides) of the seasoning amino acid were analyzed in the same manner as in Example 1-2 The EUC value of the sample was calculated.

Analysis of seasoning composition of seasoning base according to mailard reaction condition Umami Result
(Mg / g) AMP CMP GMP IMP UMP XMP Asp Glu MSG-
like EUC
(Mg MSG / 100 g) 80 ° C, 1 h 1.78 0.09 0.09 - 1.04 0.29 5.02 11.36 16.37 112.35 80 ° C, 2 h 1.80 0.16 0.09 - 1.21 0.31 5.64 12.85 18.49 128.42 80 ° C, 3 h 2.08 0.21 0.05 - 1.09 0.26 5.06 10.93 15.99 101.72 90 ° C, 1 h 2.25 0.12 0.08 0.21 1.25 0.46 4.64 10.21 14.84 149.01 90 ° C, 2 h 2.66 0.30 0.06 0.21 0.13 0.30 5.33 12.76 18.09 176.23 90 ° C, 3 h 2.63 0.11 0.04 0.10 1.22 0.32 6.31 12.93 19.24 153.28 100 ° C, 1 h 2.41 0.14 0.08 0.24 1.34 0.56 4.87 10.45 15.32 167.91 100 ° C, 2 h 3.59 0.46 0.03 0.20 0.11 0.32 5.39 9.54 14.92 144.62 100 ° C, 3 h 4.69 0.64 0.03 0.18 1.93 0.43 3.89 4.04 7.92 75.45

The EUC values of the seasoning base according to the mailard reaction conditions were analyzed and it was confirmed that the highest EUC value was obtained when the mailard reaction was carried out at 90 ° C for 2 hours and the reaction was carried out at 100 ° C for 3 hours The EUC values of more than 100 mg MSG / 100 g were confirmed.

2-4: Sensory evaluation

The sensory test was carried out on the bamboo mushroom seasoning base which underwent the mailard reaction under various conditions of Example 2-2.

Sensory tests were conducted with noodles and 50 students of undergraduate and graduate students of Food and Nutrition Department of Chung - Ang University. Each item was rated by 7 points scale. The evaluation of the sensory characteristics of the cognitive sensation was evaluated as 7 points 'very favorable' ~ 1 point 'very disliked'.

Sensory evaluation of seasoning base according to mailard reaction conditions Color Flavor Overall preference 80 ℃ 1h 3.55 ± 1.69 4.27 ± 1.74 4.27 ± 1.42 80 ° C 2h 3.36 ± 0.67 4.63 ± 1.43 4.36 ± 1.36 80 ° C 3h 3.18 ± 1.07 4.27 ± 1.27 4.00 ± 1.00 90 ° C 1h 3.18 ± 1.17 4.18 ± 1.94 3.73 ± 1.79 90 ° C 2h 4.00 ± 1.34 3.64 ± 1.86 4.18 ± 1.78 90 ° C 3h 5.00 ± 1.61 4.09 ± 1.64 3.90 ± 1.76 100 ℃ 1h 4.36 ± 1.57 4.18 ± 1.94 4.18 ± 1.47 100 ° C 2h 4.45 ± 1.86 4.45 ± 1.92 5.00 ± 1.79 100 ° C 3h 3.45 ± 2.38 2.90 ± 2.34 3.36 ± 2.34

As a result of sensory evaluation, the sensory evaluation of the mushroom powder based on the myrrh reaction conditions showed no significant difference in the temperature-dependent comparisons. As a result, The results were as follows: 1) The highest score was observed in the control group. 3) The color, flavor, and overall preference were lower than those of the control group.

Spindle  Manufacture of natural seasoning using mushroom powder seasoning base

3-1: Spindle  mushroom Mailrad  Production of natural seasoning containing reaction seasoning base

As can be seen from the above Example 2, the best EUC value was obtained for the mushroom seasoning base which was subjected to the mailard reaction at 90 ° C for 2 hours. As a result of sensory evaluation, It was confirmed that the bamboo mushroom seasoning base was highly evaluated.

Based on the results, a natural seasoning was prepared using a mushroom seasoning base which was subjected to a mailard reaction at 90 ° C and 100 ° C for 2 hours, and the ingredients commonly used in the production of natural seasoning were mixed at the ratios shown in Table 7.

Mixing ratio of natural seasoning (% by weight) material Ratio (% by weight) One Mushroom mushroom seasoning base
Mushroom powder 14.8 2 Powderless (in green) 2.5 3 Onion powder 2 4 Garlic powder 1.5 5 Loaf powder One 6 Purified salt 30 7 Jungbang 10 8 Powdered powder 0.2 9 Alpha differential 5.5 10 Corn starch 14.8 11 Yeast extract powder 11.8 12 Soybean fermented extract powder 3.5 13 Roasted onion concentrate 0.1 14 Garlic concentrate 0.1 15 Pure pepper powder 0.3 16 Garlic oil 0.01 Sum 98.11

As a comparative example, in Example 2-1, a natural seasoning to which a green bean mushroom powder processed by a roll mill machine was added was prepared.

3-2: Spindle  mushroom Mailrad  Sensory evaluation of natural seasoning with additives and seasoning base

The sensory evaluation of the natural seasoning prepared by adding the seasoning base or spruce mushroom powder to the 20 students of the Department of Food and Nutrition, Chung - Ang University was carried out. The color, flavor, taste, and overall acceptability were evaluated and the intensity characteristics were evaluated as umami. Each item was rated by 7 points scale. The evaluation of the sensory characteristics of the cognitive sensation was evaluated as 7 points 'very favorable' ~ 1 point 'very disliked'. The strength characteristics were evaluated as 7 points 'very strong' and 1 point 'very weak'. The provided samples were supplied with a random number table, followed by an equal volume of water in a white dish and rinsed water.

Sensory evaluation of natural seasoning added with seasoning base Seasoning Color Taste Flavor Umami Overall quality 90 ° C 2h 4.67 ± 1.22 4.82 ± 1.18 5.05 + 1.43 4.70 ± 1.4 4.70 ± 1.26 100 ° C 2h 4.82 ± 1.81 5.29 ± 1.21 4.88 ± 1.31 5.35 ± 2.1 5.70 ± 1.15 Roll mill 4.64 ± 1.05 3.88 ± 1.69 4.82 ± 1.33 4.58 ± 1.7 4.47 ± 1.06

The color, taste, umami and overall acceptability of the natural seasoning sensory test, with the addition of the basil base, were 4.82, 5.29, and 5.35, respectively, in terms of color, flavor and overall acceptability except flavor. (100 ℃, 2 hours), and it was confirmed that the natural seasoning added with Myrdus mushroom seasoning base which was reacted for 2 hours at 100 ℃ at the highest point was set to the optimal condition (100 ℃, 2 hours) Respectively.

While the present invention has been particularly shown and described with reference to specific embodiments thereof, those skilled in the art will appreciate that such specific embodiments are merely preferred embodiments and that the scope of the present invention is not limited thereby. something to do. It is therefore intended that the scope of the invention be defined by the claims appended hereto and their equivalents.

Claims (6)

A method for preparing a seasoning base using mushroom powder comprising the steps of:
(a) mixing mushroom powder with at least one ingredient selected from the group consisting of refined salt, whitening sugar, glucose and yeast extract powder; And
(b) stirring the mixture at 80 to 100 ° C for 1 to 3 hours to carry out a mailill reaction.
[3] The method of claim 1, wherein the mushroom is at least one selected from the group consisting of mushroom mushroom, shiitake mushroom, oyster mushroom, and top mushroom.
The method of claim 1, wherein the mushroom powder is added in an amount of 5 to 20% by weight in the step (a).
The method according to claim 1, wherein in step (a), the purified salt is added in an amount of 1 to 11% by weight, the whitening sugar in an amount of 8 to 18% by weight, and the glucose and the yeast extract powder in an amount of 10 to 20% A method for producing a seasoning base.
A natural seasoning comprising a base for mushroom powder seasoning prepared by the process according to any one of claims 1 to 4.
The method according to claim 5, wherein the powder is selected from the group consisting of powder, onion powder, garlic powder, green onion powder, refined salt, pure white sugar, powdered powder, alpha powder, corn starch, yeast extract powder, soybean fermentation extract powder, roasted onion concentrate, And garlic oil. ≪ RTI ID = 0.0 > 8. < / RTI >