KR20160105553A - flavoring for instant noodles and manufacturing method therof - Google Patents

flavoring for instant noodles and manufacturing method therof Download PDF

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Publication number
KR20160105553A
KR20160105553A KR1020150027742A KR20150027742A KR20160105553A KR 20160105553 A KR20160105553 A KR 20160105553A KR 1020150027742 A KR1020150027742 A KR 1020150027742A KR 20150027742 A KR20150027742 A KR 20150027742A KR 20160105553 A KR20160105553 A KR 20160105553A
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South Korea
Prior art keywords
powder
seasoning
weight
mixing
paste
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KR1020150027742A
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Korean (ko)
Inventor
김도완
박미양
백정규
우종철
박상훈
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중원대학교 산학협력단
(주)원일식품
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Priority to KR1020150027742A priority Critical patent/KR20160105553A/en
Publication of KR20160105553A publication Critical patent/KR20160105553A/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/14—Dried spices

Abstract

The present invention provides a method for preparing a natural seasoning for instant noodles, comprising: a powder preparation step including a mixing process of injecting soybean paste and red pepper paste into a mixing tank at a ratio of 1:1 to mix the soybean paste and the red pepper paste, a sterilizing process of sterilizing the mixing-completed mixed raw materials at 60 to 70C for 10 to 30 minutes, a drying process of providing the sterilized mixed raw materials to a vacuum drying tray, and then injecting the vacuum drying tray containing the sterilized mixed raw materials into a vacuum dryer to dry the mixed raw materials at 70 to 90C for 8 to 15 hours, and a grinding process of continuously performing coarse grinding and fine grinding of the dried mixed raw materials to complete a powder mixture; and a mixing step of mixing 50 to 70 weight% of a mixed seasoning consisting of solar salt, beef taste seasoning, bean fermented extract powder, beef flavoring powder, refined sugar, and Manila clam extract powder with 30 to 50 weight% of the powder mixture completed through the powder preparation step, and the natural seasoning for instant noodles prepared by the method. Accordingly, a method for preparing a natural seasoning for instant noodles according to the present invention enables users to easily take in active ingredients of the soybean paste and the red pepper paste by preparing soybean paste and red pepper paste that is Korean traditional fermented foods through organic farming, secures stability by using organic foods, and is capable of contributing to national health promotion by preparing the natural seasoning using natural materials instead of artificial chemical additives.

Description

FIELD OF THE INVENTION [0001] The present invention relates to natural seasonings for ramen noodles,

The present invention relates to a natural seasoning containing organic miso and kochujang, and a method for preparing the same. More particularly, the present invention relates to an organic seasoning containing miso and kochujang, which is a traditional fermented food, And a method for producing the same.

A seasoning is a substance which is added to the main ingredient to control the taste of the food when it is made into a food, and they generally have a salty taste, a sweetening sweetener, an acidic acidic acid, and a savory flavor.

Historically, the seasoning that mankind has been using for the longest time is a physiologically essential salt. Na in NaCl, a salt, is physiologically important, and Cl is salty. Other salty flavors include KCl, NH 4 Cl, CaCl 2 , and MgCl 2 , which are unpleasantly worn out due to their cation. NaCl gives pure salty taste because it has almost no bitter taste of Na + compared to salty taste of Cl-. Salt is not only salty, but it also enhances its taste if it is combined with other flavor ingredients, especially if it is added together with sweet ingredients, it will greatly enhance the effect of sweetness. In Korea and other Asian countries, soy sauce, soybean paste, kochujang, and various fermented seafoods are used in addition to salt, and they are rich in amino acid, sugar, and organic acid in addition to salty taste.

Sweetness, a sweetener, has a strong attachment to everyone, and the first sweetener used by mankind is honey. Since then sugar beets and sugar cane have been grown in large quantities and sugar has become more active, making sugar firmly firm as a sweetener. In addition to sugar, small amounts of glucose, fructose, and syrup (maltose) are used as sweeteners. Artificial sweeteners, such as saccharin, sodium cyclamate, dicin, pelitaline and glycyrrhizin are economical because they have several times the sweetness of sugar, but most of them, including saccharin, are toxic and prohibited. In addition to sweetness, sugar has the property of shortening the peptide bond of protein to soften the meat, preventing the starch from aging, gelling pectin and preservative.

The acidulant is known to be the second oldest seasoning made by mankind after salt. Vinegar is produced by fermentation of acetic acid bacteria in a liquid containing sugar or alcohol. Vinegar is made by using synthetic juice made by diluting pure glacial acetic acid, brewed with rice starch as raw material, and juice of new fruit such as lemon and apple And fruit candles.

Jimi-foo (味味 飯) can be divided into natural and chemical ingredients that produce a savory taste or a rich flavor. Dried anchovies, kelp, shiitake mushrooms, and Katsuobushi belong to natural marine products, and monosodium glutamate and inosine are chemical fines. Chemical fertilizers are widely used because of their economical efficiency because they are very effective as trace amounts.

As for the patent technology related to the seasoning, the seasoning composition of substitute for anchovy fish sauce concentrate composition (Korean Patent No. 0485078), liquid seasoning (Korean Patent No. 1255360) and anchovy fish sauce concentrate composition And a process for producing the same (Korea Patent No. 0971010), a process for producing an enzyme decomposition type natural seasoning enhanced in the richness of flavor using soybean fermentation, a natural seasoning prepared thereby (Korea Patent No. 0947908) (Korean Patent Registration No. 1150866), a method of producing a seasoning having improved taste persistence by using a cauldron process (Korea Patent No. 1034659), a seasoning composition containing red pepper powder No. 1190171), a method for producing natural seasoning containing mushroom (Korean Patent No. 1210571), etc. Although a variety of seasonings are being developed, no natural seasoning technology has been reported for ramen made with organic miso and kochujang.

Doenjang is a representative traditional food in Korea. Before the Three Kingdoms period, it is said that Goguryeo is good at yangyang (醬 釀). Yoyang is interpreted as a general term referring to fermented processed foods such as soaking and sake brewing. Therefore, miso is a Korean traditional food with a long tradition and history.

The history of kochujang is presumed to have originated from the transfer of red pepper from Japan in the late 16th century before and after the Japanese Invasion of Japan. The first record of Kochujang is written in the "Dome of the Sword (1611)" of Huh Gyun after the Japanese invasion of Imperial Japan (1520).

Doenjang and kochujang have various effects such as anticancer, hypertension, cholesterol suppression, anti-aging, digestion promotion, liver detoxification, obesity prevention, and constipation, and have many beneficial ingredients such as protein, fat, vitamin and carotene .

(Patent Registration No. 0302321), a method of manufacturing a traditional soybean paste using complex fermentation characteristics (Korean Patent Registration No. 0369218), a storage method using soybean paste, (Korean Patent No. 0457354), a traditional soybean paste containing kelp, a preparation method thereof and an ethanol extract thereof (Korean Patent Registration No. 0544683), a method of producing freeze-dried soybean paste (Korean Patent (Korean Patent No. 0504340), a composition of a red pepper sauce, and a process for producing the same (Korea Patent No. 0495568) , Hanbai kochujang bibim sauce and its preparation method (Korean Patent No. 0550869), paste for manufacturing kochujang, A variety of products using soybean paste and kochujang such as fermented soybean paste and its preparation method (Korea patent No. 0915888) have been developed. However, to date, soybean paste and kochujang powder, which have been certified organic processed foods using raw materials, The development of a natural seasoning has not been reported.

The object of the present invention is to reduce the amount of conventional chemical additives by adding organic soybean paste and kochujang powder and to easily eat traditional fermented soybean paste and kochujang A natural seasoning for health-oriented ramen, and a preparation method thereof.

In order to accomplish the above object, the present invention provides a method for preparing natural seasoning for ramen, comprising: mixing a mixture of doenjang and kochujang in a mixing tank at a ratio of 1: 1; mixing the blended raw material at 60-70 & A sterilization process for sterilizing the mixture for 30 minutes, a step of providing the sterilized blended raw material to a vacuum drying tray, followed by drying in a vacuum dryer at 70 to 90 ° C. for 8 to 15 hours, A pulverizing step of pulverizing the pulverized powder to complete the pulverized powder; A mixing step of mixing 70% by weight of a mixed seasoning consisting of sun salt, beef flavor, soybean fermentation extract powder, beef flavor powder, clarithromycin, and clover extract powder to 30% by weight of the blend powder obtained through the powder preparation step .

The mixed powder is 30 wt%, the mixed seasoning is 70 wt%, and the mixed seasoning is 10 wt% of salt, 5 wt% of beef flavor, 40 wt% of soybean fermentation extract powder, 5% by weight, 5% by weight of clarin, and 5% by weight of clover extract powder.

In order to achieve the above object, the natural seasoning for ramen of the present invention comprises a mixing step of adding doenjang and kochujang into a mixing tank at a mixing ratio of 1: 1, and a mixing step of mixing the blended raw materials at 60-70 & A sterilization process for sterilizing the mixture for 30 minutes, a step of providing the sterilized blended raw material to a vacuum drying tray, followed by drying in a vacuum dryer at 70 to 90 ° C. for 8 to 15 hours, A pulverizing step of pulverizing the pulverized powder to complete the pulverized powder; The mixing step of mixing 70% by weight of mixed seasoning consisting of sun-salt, beef flavor, soybean fermentation extract powder, beef flavor powder, clarithole sugar, and clover extract powder to 30% by weight of the blend powder obtained through the powder preparation step .

As described above, the natural seasoning for ramen according to the present invention and the method for producing the same are manufactured by powdering and making soybean paste and pepper paste, which are made from organic soybean and pepper, as a base, and then making powder to reduce the amount of existing chemical additives It has the effect of becoming possible.

Moreover, the natural seasoning for ramen of the present invention and its production method can induce consumption promotion of traditional fermented foods such as doenjang and kochujang, thereby enhancing the sales of the traditional food manufacturer, and helping soybean and pepper farmers, In addition, as the consumption of domestic organic agricultural products and organic processed foods is increased, the awareness of organic agriculture is expanded, and the use of chemical fertilizers and organic synthetic pesticides is reduced, so that soil and river pollution can be reduced.

In addition, the natural seasoning for ramen of the present invention and its preparation method can reduce the use of artificial chemical seasoning, thereby helping the public health. By vacuum drying, it is possible to inhibit nutrient destruction of traditional foods, It is an excellent invention to do.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart schematically illustrating a method of manufacturing a natural seasoning for ramen according to a preferred embodiment of the present invention;

Hereinafter, preferred embodiments of the natural seasoning for ramen including the organic miso, organic koji paste and the production method thereof according to the present invention will be described with reference to the attached Fig.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flowchart briefly illustrating a method of manufacturing a natural seasoning for ramen according to a preferred embodiment of the present invention. FIG.

As can be seen from the above, the natural seasoning for ramen according to the embodiment of the present invention includes a powder preparation step (S100) and a blending step (S200), which are described in more detail in the order of manufacturing process Then,

First, the powder preparation step (S100) is a step of powdering the soybean paste and the kochujang to be used as the base of the seasoning for ramen.

At this time, the soybean paste and the kochujang do not use the chemical fertilizer or the pesticide, but the organic soybean paste and the organic red pepper paste made of the soybean and the pepper cultivated using the organic material are suggested as the raw materials so that the usage amount of the chemical additives can be minimized .

The powder manufacturing step S100 includes a blending process S110, a sterilization process S120, a drying process S130 and a crushing process S140.

Herein, the mixing process (S110) is a process in which doenjang and kochujang are put into a mixing tank and blended.

In other words, by uniformly mixing the soybean paste and the kochujang to be used as the base of the natural seasoning for ramen, it is possible to provide an even taste of the two raw materials.

In the mixing process (S110), the mixing ratio of the soybean paste and the kochujang is 1: 1. This makes it possible to uniformly provide the delicious taste of miso and the hot and spicy taste of the red pepper paste, thereby preventing the taste from being biased.

The sterilization process (S120) is performed by sterilizing the compounding materials at 60 to 70 ° C for 10 to 30 minutes. By this sterilization process, it is possible to remove harmful bacteria contained in the ingredients, and the sterilization process also prevents a change in physical properties due to a rapid temperature change during a post-process drying process do.

The drying process (S130) is a process of drying the sterilized blended raw material to make it possible to be pulverized.

The drying process (S130) is performed by providing the compounding material to a vacuum drying tray and then drying it at 70 to 90 ° C for 8 to 15 hours in a vacuum dryer, thereby completely removing moisture contained in the raw material mixture do. Of course, the above-mentioned drying process is more preferably performed in a vacuum state, whereby nutrient destruction of the conventional food is suppressed, so that a useful ingredient can be easily ingested.

The pulverization process (S140) is a process of pulverizing the blended raw material after the drying and finely pulverizing the blended raw material to prepare a blended powder.

As a result, the mixed powder of the doenjang and the kochujang which forms the base of the natural seasoning for ramen according to the embodiment of the present invention is completed through the above-described process.

Next, the blending step (S200) is a step of blending the mixed powder of the doenjang and kochujang with other seasoning to obtain color, flavor, richness, and salty taste suitable for the seasoning for ramen.

To this end, in the embodiment of the present invention, it is suggested that the mixing step is performed by mixing a natural mixed seasoning consisting of sun salt, beef flavor, soybean fermentation extract powder, beef flavor powder, clarithole sugar, and clove extract powder to the blend powder .

At this time, the blending ratio of the blended powder and the mixed seasoning is provided in a ratio of 3: 7 to 5: 5, and when the blending amount of the blending ingredient is less than 30% . When the blending amount of the blending ingredients exceeds 50% of the total blending ratio, it is difficult to impart a unique flavor due to lack of color, flavor and richness.

Thus, in the embodiment of the present invention, the mixed powder is provided in an amount of 30% by weight and the mixed seasoning is provided in an amount of 70% by weight. Thus, it is possible to provide the original taste of miso and kochujang, It is suggested that the taste can be obtained at the same time.

At this time, it is preferable that the mixed seasoning is composed of 10% by weight of salt, 5% by weight of beef flavor, 40% by weight of soybean fermented extract powder, 5% by weight of beef flavor, 5% by weight of pure white wine and 5% by weight of clover extract powder.

Here, in case of the salt of sun salt, the mixed powder of doenjang and kochujang supplements the lack of salty taste, while the beef flavor and beef flavor act to improve the flavor of ramen, and the clam nut extract powder provides a rich flavor .

In particular, in the case of the soybean fermentation extracted powder, the blended powder of soybean paste or kochujang is provided with a larger amount than the blended powder in order to supplement deficient protein and improve flavor.

Hereinafter, specific methods of the present invention will be described in more detail with reference to examples. Of course, the scope of the present invention is not limited to these embodiments.

Manufacture of natural seasoning for ramen including organic miso and kochujang

Step 1: Organic soybean paste and kochujang powder manufacturing process

Organic soybean paste and kochujang are put into a mixing tank at 1: 1, sterilized at 60-70 ° for 10-30 minutes, placed in a vacuum drying tray, placed in a vacuum dryer and heated at about 70-90 ° for 8-15 hours Dry. The dried contents were finely pulverized and pulverized to complete the powder. The salinity of doenjang was 38% and that of kochujang was 13%.

Step 2: Determine the optimal blending ratio of seasoning for ramen

30% of organic miso and kochujang powder and 70% of other raw materials were set to the optimum mixing ratio of natural seasoning for ramen. In detail, doenjang and kochujang were the same ratio of 1: 1, and 10% of other raw materials, 5% of beef taste, 40% of soybean fermented extract powder, 5% of beef flavor, 5% of pure white sugar, 5% of clover extract powder Respectively.

Step 3: Sensory evaluation of natural seasoning for ramen

Sensory evaluation of natural seasoning for ramen containing organic soybean powder was carried out on 15 trained panel. The results were as follows: 5 - point scale method (1: very poor, 2: poor) for color, flavor, , 3: normal, 4: good, 5: very good). As a comparative object, commercially available ram noodle powder soup was put into 500 ml of water and 10 g of powder was boiled for 3 minutes and then compared. The results are shown in Table 1 below.

Natural seasoning for sensory sensation Organic soup noodle soup Commercially available ramen soup color 3.93 2.80 zest 2.73 3.30 Richness 2.40 4.20 Salty taste 3.73 2.73 Comprehensive likelihood 3.33 2.86

As can be seen from Table 1, the sensory evaluation of the natural seasoning for ramen noodles and the commercially available ramen soup based on the organic soy sauce according to the present invention showed that the product having excellent flavor and flavor was excellent in swab but the natural seasoning High consumer preference.

As a result, the natural seasoning for ramen noodles according to the present invention and the natural seasoning for ramen produced by the method of the present invention are prepared by pulverizing soybean paste and pepper paste, The use of chemical additives can be reduced.

Moreover, the natural seasoning for ramen of the present invention and its production method can induce consumption promotion of traditional fermented foods such as doenjang and kochujang, thereby enhancing the sales of the traditional food manufacturer, and helping soybean and pepper farmers, In addition, due to the increase of consumption of domestic organic agricultural products and organic processed foods, awareness of organic agriculture is expanded, and the use of chemical fertilizers and organic synthetic pesticides may be reduced, and soil and river pollution may be reduced.

In addition, the natural seasoning for ramen of the present invention and its preparation method can reduce the use of artificial chemical seasoning, thereby helping the public health. By vacuum drying, it is possible to inhibit nutrient destruction of traditional foods, It is an excellent invention that can be done.

Claims (3)

A pasteurization process in which soybean paste and kochujang are put into a mixing tank at a mixing ratio of 1: 1, and a sterilization process of sterilizing the blended ingredients at 60 to 70 ° C for 10 to 30 minutes, And drying the mixture in a vacuum drier at 70 to 90 ° C for 8 to 15 hours and pulverizing the powder to obtain a blended powder by successively pulverizing and pulverizing the dried blended raw material Manufacturing steps;
A mixing step of mixing 50 to 70% by weight of a mixed seasoning consisting of sun-salt, beef flavor, soybean fermented extract powder, beef flavor powder, clarin, and clover extract powder to 30 to 50% by weight of the blended powder obtained through the powder- ≪ RTI ID = 0.0 > 1, < / RTI > The method according to claim 1,
30% by weight of the blended powder, 70% by weight of the mixed seasoning,
Wherein the mixed seasoning is composed of 10% by weight of the sun-dried salt, 5% by weight of the beef flavor, 40% by weight of soybean fermented extract powder, 5% by weight of beef flavor, 5% by weight of pure white rice, and 5% Method of manufacturing natural seasoning. A natural seasoning for ramen produced according to the method of claim 1.
KR1020150027742A 2015-02-27 2015-02-27 flavoring for instant noodles and manufacturing method therof KR20160105553A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102431054B1 (en) 2021-08-26 2022-08-09 이정은 Manufacturing method of seafood seasoning for noodle

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102431054B1 (en) 2021-08-26 2022-08-09 이정은 Manufacturing method of seafood seasoning for noodle

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