KR20180069754A - Method for preparing natural seasoning and Natural seasoning prepared by the method - Google Patents

Abstract

The present invention relates to a method for preparing a natural seasoning and to a natural seasoning prepared by the method, and more specifically, to a method for preparing a natural seasoning by subjecting Lentinula edodes and Saccharina japonica to vacuum low-temperature drying treatment, and to a natural seasoning prepared by the method. The method for preparing the natural seasoning of the present invention enables nutrients and functional ingredients of the Lentinula edodes and Saccharina japonica to be contained as they are, wherein the method can improve the functionality and palatability while utilizing the flavor and taste inherent in the ingredients, and can be widely used for the production of well-being foods because no harmful food additives are contained at all.

Description

TECHNICAL FIELD The present invention relates to a natural seasoning and a natural seasoning prepared by the same,

The present invention relates to a natural seasoning and a method for preparing the same, more specifically, to a method for producing a natural seasoning by treating a shiitake mushroom and a kelp with vacuum low-temperature drying, and a natural seasoning prepared thereby.

Recently, living standards have been improved and interest in healthy living has been increasing. As a result, efforts to find natural foods and health foods have greatly increased.

As a result, the demand for natural seasoning is steadily increasing and the related market is continuously growing. Researches for developing a new natural seasoning satisfying both taste and health have been continuously tried. Natural seasoning is produced by using only natural materials such as artificial color, synthetic flavor, synthetic preservative and chemical additives such as MSG (Mono Sodium Glutamate), but mainly natural materials such as meat, seafood, seaweed and vegetables.

Especially, the mushrooms are made up of glutamic acid, guanylic acid, lentinin, etc., free amino acids, saccharides, sugar alcohols, etc., which are rich in flavor, and the like. And is widely used as a material of the natural seasoning.

The mushroom which is widely used as a natural seasoning material is a fungus belonging to the bacterium family, and it has been widely used for edible and medicinal purposes since it contains a lot of nutrients such as carbohydrate, protein, lipid, minerals and vitamins. Lentinus edodes, one of the mushrooms, is a highly nutritive food material with distinctive flavors and flavors, which are classified as bacillus nectarides, which are parasitic on broad-leaved trees, and mushrooms, which are classified as mushrooms or mushrooms. In addition, it has high calorie content and high content of proteins and vitamins. Therefore, it is not only used as a food, but also has effects in the treatment of tonic, diuretic, hypertension, nephritis, nervous breakdown, insomnia, asthma and gastric ulcer. .

In addition, kelp is rich in vitamins and minerals compared to land plants. Especially, it contains high content of magnesium, calcium, iodine and iron, and many polysaccharides such as fucoidan and alginate. It is widely used.

Due to the advantages of the above-mentioned shiitake mushroom and kelp, there are a lot of patents related to a manufacturing method of natural seasoning using them, such as Japanese Patent No. 10-0839606 and Japanese Patent No. 10-1186247. Conventional methods for producing natural seasonings using mushrooms, kelp, and the like have adopted a method of extracting or concentrating natural materials with a solvent or producing them in the form of extracts. However, when such a conventional method is used to produce natural seasonings, many nutrients or health functional ingredients present in natural materials are lost during extraction and drying, and most of the flavor and fragrance ingredients are volatilized, There is a problem that it is difficult to take advantage of the original taste.

In addition, Japanese Patent No. 10-121071 adopts a method of producing natural seasoning by drying hot-air-dried mushrooms coated with agar in a sol state and pulverizing the mushrooms into powder, but in the hot air drying process, Of water-soluble components and flavor components volatilize in a vapor state, resulting in a decrease in flavor and aroma unique to shiitake mushrooms.

Therefore, a method for producing a seasoning using a natural material capable of preserving the inherent taste and flavor of shiitake mushroom and kelp without adding a harmful chemical ingredient has been hardly developed.

The present inventors have made extensive efforts to overcome the problems of the prior art. As a result, the present inventors have found that when the mushroom and kelp are subjected to vacuum low-temperature drying treatment, the obtained water is fermented using a leaven, , The natural flavor and aroma of the mushroom and the sea tangle are intact, while the natural flavor and aroma of the mushroom and the sea tangle are intact, and compared with the chemical seasoning sold on the market It has been confirmed that a natural seasoning having a functionality equal to or higher than that of the natural seasoning can be produced.

Accordingly, it is a main object of the present invention to provide a method for producing a natural seasoning, which can directly contain nutrients and functional ingredients of shiitake mushroom and sea tangle, while preserving the unique taste and aroma of the mushroom and kelp.

Another object of the present invention is to provide a natural seasoning based on mushroom and kelp using the above method.

Other objects and advantages of the present invention will become more apparent from the following detailed description of the invention, claims and drawings.

According to one aspect of the present invention, there is provided a method for producing a mushroom, comprising: a first step of separating shiitake and kelp into a water and a dried product by vacuum drying at low temperature; A second step of adding fermented rice and yeast to the water produced in the first step and fermenting the fermented liquid; And a third step of mixing and aging the dried product of the first step into a filtrate obtained by filtering the fermentation broth of the second step.

The present inventors have made intensive studies to develop a natural seasoning having improved sensory properties by using shiitake mushroom and kelp. As a result, they have succeeded in separating mushroom and kelp into a water and a dried product by drying under vacuum low temperature drying method, When yeast is fermented by using as an fermentation agent and the filtrate of the fermented product is mixed with the dried material again and aged, the nutrients and functional ingredients of the mushroom and kelp are intact, It is possible to produce a natural seasoning that can be saved. Thus, the present invention has been completed.

Hereinafter, the method of the present invention will be described in detail in each step as follows:

Step 1: Separation of shiitake mushroom and sea tangle into low-temperature and low-

In the present invention, the shiitake mushroom and kelp are subjected to vacuum low-temperature drying treatment to separate water and dried matter.

The term " vacuum low temperature drying " in the present invention means an action of promoting the external discharge or evaporation of the flavor, nutritional and functional ingredients dissolved in moisture and moisture present in the mushroom and kelp, which are to be dried. Physically, the vacuum generates a negative pressure that promotes the evaporation of water between the cells in the shiitake and kelp tissues, and the increase in negative pressure at low temperatures causes the flavor, nutrient And allowing them to be discharged externally in the form of water intact without destroying the functional components.

The shiitake and kelp are dried to a moisture content of about 3 to 15% through a vacuum low-temperature drying process to produce a dried material. In addition, moisture inside the shiitake mushroom and kelp is discharged into the air together with the flavor, nutritional and functional ingredients, which can be used through re-condensation or collection. Therefore, in the present invention, the term 'moisture' means that the water present inside the mushroom and kelp is first evaporated through the vacuum low-temperature drying process, and then collected again in the atmosphere to contain condensed water. Including the flavor, nutritional and functional ingredients of shiitake mushrooms and kelp.

The vacuum low-temperature drying treatment as described above promotes the evaporation of moisture as the duration is long and the pressure is lowered. The vacuum low-temperature drying treatment in the first step is performed at a temperature of 5 to 40 DEG C under a vacuum of 6.2 torr to 42 torr , And preferably 20 to 40 hours.

When the mushrooms and kelp are dried under the vacuum and low temperature conditions as described above, the dissolution, activation, and evaporation of a large amount of physiologically active substances in shiitake and kelp are promoted, while moisture and dried form are minimized while minimizing nutrient destruction and denaturation. There is an advantage that it can be effectively separated.

The vacuum low-temperature drying process can be performed by using a known vacuum low-temperature drying apparatus to separate water and dried material. For example, Japanese Patent No. 10-1627742 filed by the present inventors and registered as " Device "is used, the drying process can be effectively performed by promoting the release of water through the method of radiating the far-infrared rays under the vacuum condition.

The method for producing natural seasoning of the present invention is effective for effectively evaporating seasoning materials such as amino acids, peptides, sugars, organic acids, nucleic acids, minerals and the like contained in natural materials together with moisture. Therefore, besides the above mushroom and kelp, May be further added. Examples of the above types of seafood include seaweed, depo, pollack, shrimp, crab, mussel, anchovy, and the like. Examples of the above-mentioned vegetables include radish, onion, green onion, Chinese cabbage, pepper, garlic and other mushrooms. have.

In the method for producing a natural seasoning according to the present invention, the above mushroom, kelp, vegetables and seafood are mixed with 20 to 80 parts by weight of seaweed, 5 to 20 parts by weight of seaweed, and 5 to 20 parts by weight of seafood on the basis of 100 parts by weight of the mushroom And the vacuum low-temperature drying treatment is preferably performed because it can improve the overall aesthetics of the prepared natural seasoning and increase the overall preference.

The shiitake mushroom and kelp are separated into moisture and dried matter and used in the subsequent process. In the case of moisture, the mushroom and kelp are fermented and converted into a fermentation broth.

Step 2: Preparation of shiitake fermentation broth

Next, the method of the present invention includes adding the glutinous rice and yeast to the moisture produced in the first step and fermenting the fermented liquid to produce a fermented broth.

The water produced in the first step may be fermented by itself, and may be diluted by adding the same amount of water to 5 times the amount of water.

In the method for producing a natural seasoning according to the present invention, the moisture, glutinous rice, and leaven of the second stage are preferably added in an amount of 10 to 30 parts by weight of the glutinous rice and 0.5 to 3 parts by weight of yeast, based on 100 parts by weight of water.

In the present fermentation process, a composition containing a yeast mold can be used, and yeast can be usually used. Aspergillus kawachii, Aspergillus shirousamii, Aspergillus oryzae, Aspergillus niger, Aspergillus awamori, Aspergillus usamii, and Rhizopus sp. Can be used. But is not limited to. In a specific example of the present invention, yeast prepared by inoculating Hwang Kook-gum into mixed grains of wheat and mung bean was used.

Further, in the method for producing a natural seasoning of the present invention, the fermentation in the second step is carried out at a temperature at which the yeast can maintain its activity at 10 to 45 캜, preferably 18 to 30 캜, preferably 3 to 7 hours When several enzymes are leached out, the fermentation proceeds sufficiently.

The nuruk acts to ferment moisture containing seasonings such as amino acids, peptides, sugars, organic acids, nucleic acids and minerals of the shiitake mushroom and kelp obtained in the first step, And the strong flavor components unique to shiitake mushrooms such as lentil, and seaweed, such as kelp, and refine the strong flavor ingredients, and the flavor and flavor derived from shiitake mushrooms and kelp. In addition, the glutinous rice sufficiently replenishes the starch which is insufficient in the moisture, so that the fermentation of moisture by the nutrient is performed sufficiently.

Step 3: Mixing mushroom and tangle fermentation liquid with dried material

Next, the method of the present invention includes a step of filtrating the fermentation broth of the second step and mixing the resulting filtrate with the dried product of the first step and aging.

The filtrate is produced by filtering the fermentation product of the second stage using a filter paper or the like, and the filtrate is aged by mixing the dried product of the first stage. At this time, in order to increase the efficiency of mixing and aging, They may be pulverized and mixed.

In the process for preparing the natural seasoning of the present invention, the aging is carried out at 12 to 18 캜 for 5 to 10 days.

In the method of the present invention, the natural seasoning composition of uniform quality can be produced through the aging process. As can be clearly understood from the examples described later, the taste, flavor, and overall acceptability , The beef odor is greatly reduced and the light taste is increased when cooking Korean beef fillet roasted meat, which can greatly improve overall acceptability.

After the above-mentioned aging process, paste-type natural seasoning based on shiitake mushroom and kelp can be produced.

In addition, the natural seasoning after aging can be dried at low temperatures and processed into a powdered product. At this time, the drying is performed by freeze-drying for 16-24 hours at -40 ° C to -30 ° C and 1.0 atm, more preferably for 18-22 hours at -37 ° C to -33 ° C and 1.0 atm It can be carried out by freeze-drying.

According to another aspect of the present invention, there is provided a natural seasoning prepared by the above-described method of the present invention.

Since the natural seasoning of the present invention is produced by the method of the present invention described above, the description common to both is omitted in order to avoid excessive complexity of the specification according to the repetitive description.

The features and advantages of the present invention are summarized as follows:

(a) The present invention provides a natural seasoning excellent in flavor and flavor through fermentation and aging by adding shiitake mushroom and kelp to the moisture generated during vacuum low-temperature drying and adding it to glutinous rice and yeast.

(b) The method for producing natural seasoning of the present invention includes nutrients and functional ingredients of shiitake mushroom and sea tangle as it is, and can improve palatability while taking advantage of the inherent flavor and taste of the ingredients. It can be widely used for the production of well-being foods because no harmful food additives are contained at all.

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 embodiments are only for describing the present invention in more detail and that the scope of the present invention is not limited by these embodiments in accordance with the gist of the present invention .

Example 1: Preparation of natural seasoning by vacuum low-temperature drying method

1 kg of shiitake mushroom and 500 g of kelp were dried at a temperature of 11 캜 to 11.5 캜 for about 20 hours under a vacuum of 9.8 to 10.2 torr to obtain 367 g of mushroom and kelp dried matter and 1.1 L of water.

0.4 L of water was added to 1.1 L of shiitake mushroom and kelp moisture, 300 g of glutinous rice and 30 g of yeast were added and mixed, followed by fermentation at a temperature of 18 to 30 캜 for 5 days. Nuruk was prepared by mixing wheat, mung bean, and purified water at a weight ratio of 9: 1: 2, kneading them, and then kneading yeast prepared by inoculation of Hwang Gukguk. The shiitake and kelp dried material were pulverized for 5 minutes at a speed of 10,000-20,000 rpm using a mixer, and the fermented fermented product was filtered through a filter paper, and the resulting filtrate was aged by mixing. The aging was carried out at 15 DEG C for 8 days.

A paste-like natural seasoning was prepared as described above.

Example 2: Preparation of natural seasoning in powder form

The natural seasoning paste was prepared in the same manner as in Example 1, dried at -35 캜 and 1.0 atm for 20 hours, and powdered to prepare a powdered natural seasoning.

Example 3: Preparation of natural seasoning added with vegetable

A paste-like natural seasoning was prepared in the same manner as in Example 1, except that 100 g of red pepper, 100 g of garlic, and 100 g of garlic were further added to perform a vacuum low-temperature drying process.

Example 4: Preparation of natural seasoning added with seafood

Paste, 100 g of anchovy, 100 g of shrimp, and 100 g of a depot were further added to perform a vacuum low-temperature drying process.

Example 5: Preparation of natural seasoning added with vegetables and seafood

A paste-type natural seasoning was prepared in the same manner as in Example 1, except that 100 g of anchovy, 100 g of garlic, and 100 g of garlic were further added to perform a vacuum low-temperature drying process.

Comparative Example 1: Production of natural seasoning without the fermentation process

The method of separating the moisture and the dried material from the vacuum low temperature drying process and omitting the fermentation process by adding the yeast and the glutinous rice to the moisture generated in the vacuum low temperature drying process, .

Comparative Example 2: Preparation of natural seasoning using a fermentation broth without filtration

A paste-type natural seasoning was prepared in the same manner as in Example 1, except that the fermentation broth was not filtrated but aged by mixing with the dried product.

Comparative Example 3: Preparation of natural seasoning without aging

A paste-type natural seasoning was prepared in the same manner as in Example 1, except that the filtrate and the dried material were mixed and the aging process was omitted.

Experimental Example 1: Sensitivity test of natural seasoning

The sensory changes of the natural seasoning of Examples 1 to 5 and Comparative Examples 1 to 3 were examined in terms of color, taste, flavor, and overall acceptability.

The temperature of all the samples used for the sensory evaluation was set to be room temperature, the seasoning was put into a small amount of the mouth, the oral epidermis was uniformly stimulated and then spit out. After the evaluation of one sample was completed, the mouth was washed with water, The samples were evaluated. The sensory evaluation staff consisted of 10 panel members who were trained on basic taste and flavor evaluation. The score was 9 in order of excellent taste, 1 point of no taste, The average value of sensory evaluation was summarized in Table 1 below.

[Table 1]

As shown in Table 1, in the case of Examples 1 to 5, strong tastes peculiar to shiitake mushrooms were purified, and the stimuli were not strong or weak. In addition, in the case of the natural seasoning prepared by adding the vegetables and seafood of Examples 3 to 5, the added vegetables and seafood were found to be more compatible with shiitake mushrooms and kelp, resulting in richer flavor and aroma.

On the contrary, the natural seasoning of Comparative Example 1 in which the fermentation process was omitted showed a lower score than the seasoning of the example in terms of taste and flavor, and the natural seasoning of Comparative Example 2 prepared without filtration of the fermentation broth was relatively tasty And the overall likelihood decreased. In addition, the natural seasoning of Comparative Example 3 produced by omitting the aging process was found to be incompatible with the overall taste and flavor.

In general, the natural seasonings of the examples showed that the nutrients and functional ingredients of shiitake mushroom and sea tangle and the newly formed amino acids and nucleic acid components through the fermentation process were stronger and more refined, The overall preference of seasoning was higher than that of seasoning.

Experimental Example 2: Sensory evaluation of barbecued beef roasted with natural seasoning

The sensory evaluation of the processed Hanwoo roast meat was investigated by adding the natural seasonings of Examples 1 and 2 and Comparative Examples 1 and 3. The odor was investigated for beef odor and overall smell, the taste was examined for light taste and taste, and overall taste was examined.

The temperature of all the samples used for the sensory evaluation was set to be room temperature, 20 g of bulgogi was put into the mouth, the mouth was chewed with 10 teeth, and the oral skin was stimulated and spit out. When the evaluation of one sample was finished, Minute, the next sample was evaluated. The sensory evaluation staff consisted of 10 panel members who were trained on basic taste and flavor evaluation. The score was 9 in order of excellent taste, 1 point of no taste, And the average value of sensory evaluation was summarized in Table 2 below.

[Table 2]

As can be seen from the above Table 2, the Hanwoo fillet prepared by adding the natural seasonings of Examples 1 and 2 suppressed the offensive of beef and improved the overall smell. In addition, it was found that the specific taste of shiitake mushroom and kelp was harmonized with the beef, and thus it received high scores in the light taste and the tastiness item, and it was found that the overall preference was improved compared to Comparative Examples 1 and 3.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the same is by way of illustration and example only and is not to be construed as limiting the scope of the present invention. Accordingly, the actual scope of the present invention will be defined by the appended claims and their equivalents.

Claims (5)

A first step of separating the shiitake mushroom and the kelp into a water and a dried product by vacuum drying at low temperature;
A second step of adding fermented rice and yeast to the water produced in the first step and fermenting the fermented liquid; And
And a third step of mixing and aging the dried product of the first step into the filtrate obtained by filtering the fermentation broth of the second step,
The vacuum low-temperature drying treatment in the first step is performed for 20 to 40 hours under a vacuum condition of 6.2 torr to 42 torr,
The moisture, glutinous rice, and koji of the second stage are added in an amount of 10 to 30 parts by weight of the glutinous rice and 0.5 to 3 parts by weight of the koji, based on 100 parts by weight of water,
Wherein the aging in the third step is aged at 12 to 18 DEG C for 5 to 10 days. The method according to claim 1,
Wherein the fermentation in the third step is fermented at a temperature of 18 to 30 DEG C for 3 to 7 days. The method according to claim 1,
Wherein the first step further comprises adding vegetables, seafood, or a combination thereof, in addition to the shiitake mushroom and kelp, wherein the vegetable is at least one selected from the group consisting of radish, onion, green onion, Chinese cabbage, red pepper, mushroom and garlic And the seafood is at least one selected from the group consisting of seaweed, kelp, deposphate, pollack, shrimp, crab, mussel and anchovy. The method of claim 3,
Wherein the shiitake, kelp, vegetables and seafood are 20 to 80 parts by weight of kelp, 5 to 20 parts by weight of vegetables, and 5 to 20 parts by weight of seafood based on 100 parts by weight of the mushroom. A natural seasoning prepared according to the method of any one of claims 1 to 4.