KR20180104884A - Mixed Seasoning for Cooking and Method for Producing Mixed Seasoning - Google Patents
Mixed Seasoning for Cooking and Method for Producing Mixed Seasoning Download PDFInfo
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- KR20180104884A KR20180104884A KR1020170031743A KR20170031743A KR20180104884A KR 20180104884 A KR20180104884 A KR 20180104884A KR 1020170031743 A KR1020170031743 A KR 1020170031743A KR 20170031743 A KR20170031743 A KR 20170031743A KR 20180104884 A KR20180104884 A KR 20180104884A
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- powder
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 14
- 235000011194 food seasoning agent Nutrition 0.000 title claims description 33
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- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 49
- 240000002234 Allium sativum Species 0.000 claims abstract description 29
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- 150000003839 salts Chemical class 0.000 claims abstract description 20
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 17
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- 235000019513 anchovy Nutrition 0.000 claims abstract description 13
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- 239000004278 EU approved seasoning Substances 0.000 description 7
- 241000220259 Raphanus Species 0.000 description 6
- 244000126002 Ziziphus vulgaris Species 0.000 description 4
- 210000004185 liver Anatomy 0.000 description 4
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- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 3
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- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 2
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- 239000006002 Pepper Substances 0.000 description 1
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- 238000004898 kneading Methods 0.000 description 1
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- 241000238565 lobster Species 0.000 description 1
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Images
Classifications
-
- 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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- 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
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
-
- 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
- A23L27/40—Table salts; Dietetic salt substitutes
-
- 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
- A23L27/50—Soya sauce
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Molecular Biology (AREA)
- Seasonings (AREA)
Abstract
Description
The present invention relates to a method for preparing mixed spices for cooking, and more particularly, to a method for preparing mixed spices containing ingredients such as garlic, onion and onion, which are used for cooking food in a home or a restaurant, A cooking mixture composed of a natural ingredient having a function of solving the inconvenience of preparing these seasoning materials and maintaining the same taste of the food at all times and also solving the inconvenience of adjusting the liver to salt or soy sauce separately And to provide a method for manufacturing spices and mixed seasonings.
When cooking food at home or in restaurants, we use seasonings such as garlic, onions, and onions. Mushrooms and marine products are also added to enhance the flavor and flavor of the food.
In case of garlic, onion and onion, it is cleaned in the process of cooking, and it is prepared in a state of being cut or cut, and it is used when necessary.
Recently, due to an increase in the number of women entering the society, various eateries for busy modern people are on the rise. Recently, a variety of ready-to-cook products for shortening the time and satisfying quality, nutrition and taste have been introduced in recent years, and various methods for manufacturing the seasonings that can be used immediately for various dishes Has been developed.
As a representative example, Korean Patent Laid-Open Publication No. 10-2006-0001969 (2006.01.06.) Proposes a method for producing garlic and seasoning, which comprises 40 to 80% by weight of garlic, 20 to 60% And 20 to 60 parts by weight of radish are washed to obtain 0.01 to 0.03% by weight (0.1 to 0.3 parts by weight of sodium glutamate, 0.1 to 0.3% by weight of extract and 0.01 to 0.3% by weight of fragrance, and the mixture is mixed for about 10 minutes.
Another method for preparing a seasoning using garlic and onion is disclosed in Korean Patent Laid-Open Publication No. 10-2002-0075759 (Oct. 22, 2002). The composition includes garlic powder at a ratio of about 25-30% , The onion powder is constituted by a ratio of about 50-55%, the artificial seasoning sodium glutamate is mixed with the three independent substances in a mutual physical manner at a ratio of 10-15% To form a granular independent material.
In the above prior arts, there has been proposed a method of producing seasonings including garlic, onion, etc. However, since the garlic and onion are used as they are, the former has a high water content and low flowability. In the latter case, garlic or onion powder is used, but it contains artificial seasoning.
On the other hand, in recent years, foods and seasonings which are provided as natural materials in consideration of health and the like are preferred, but natural seasoning is not provided in a mixed seasoning form.
There are also condiments that are used exclusively for use in various foods, but they are specially adapted to specific foods and are not suitable for common use in various foods.
Therefore, the inventor of the present invention has found that most of the conventionally provided condiments are manufactured so that they can be used only for specific foods, and inconveniences such as inconvenience that the condiments must be separately fed after the seasoning in the cooking process, And the present invention has been researched and developed with a focus on solving the problems such as adding the above-mentioned problems.
Namely, in the present invention, broth is made by using sea tangle, anchovy, radish, sea bream, and the like, and the broth is mixed with salt or soy sauce to mix the freeze-dried garlic, onion, And seafood powder are mixed together to increase the flavor so that the mixed sauce containing ingredients such as garlic, onion and onion is provided in a concentrated state so as to alleviate the inconvenience of preparing these seasoning ingredients, The present invention provides a cooking mixed spice and a method for producing a mixed seasoning which are composed of a natural ingredient having the same functionality as the seasoning season, and having the function of simultaneously solving the inconvenience of adjusting the liver with salt or soy sauce. Thereby completing the present invention.
In the present invention, the present invention is a method for solving the problem of the present invention, wherein the first water is lyophilized in boiled seaweed prepared by adding sea tangle, anchovy, radish, And mixtures thereof.
Second, mushroom powder or seafood powder is further added to the mixed sauce.
Third is the step of producing broth water by adding 300-600g of sea tangle, 600-1000g of anchovy, 2000g of non-anchovy, 300-600g of larvae and 2200-500g of northern sea to 20 ~ 25ℓ of water and boiling water to make 8 ~ 10ℓ. 80-140 g of salt or 400-700 ml of soy sauce is added to 8 ~ 10 L of broth and the broth is cooled to room temperature by soaking to 4 ~ 5 L; Pulverization step of freezing and drying the garlic, onion, and green onions; 100 to 200 g of garlic powder, 100 to 200 g of onion powder, 50 to 100 g of garlic powder or garlic powder, and 200 to 300 ml of crushed garlic powder, And fermenting the fermented broth to ferment the fermented broth for 1 to 2 days at a temperature of 5 to 10 degrees with the main ingredients mixed.
Fourthly, in the above material mixing step, 30 to 50 g of mushroom powder finely ground mushroom such as shiitake mushroom, or 30 to 50 g of seaweed powder finely pulverized into shrimp or mussel is further included.
The cooking mixed spices and the method for producing the mixed spices provided in the present invention have the following effects.
- You can eliminate the hassle of making broth.
- You can eliminate the hassle of preparing garlic, onion, and garlic for cooking.
- Since salt and soy sauce are included in the mixed seasoning, it is easy to cook because it is not necessary to add salt to cooked water separately.
- Mixed sauce containing mushroom powder or seafood powder can be used to provide taste and flavor to match your taste.
- Mixed sauce makes it possible to provide a constant taste of food.
- It is easy to use when it is packaged in tube as a mucus product.
- The main ingredients such as garlic, onion and garlic are freeze-dried.
- Since salt or soup soy sauce is included, it is possible to prevent the mixed sauce from being deteriorated, so that the flowability can be guaranteed.
BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a block diagram showing a manufacturing process of a mixed seasoning provided by the present invention;
Hereinafter, a preferred embodiment of the cooking mixed spice and the mixed seasoning provided in the present invention will be described in detail.
When food is cooked, garlic, onion, green onions, etc., are provided in most of the dishes.
In the case of garlic, onion, and green onion, it is common to use the organisms as they are, and in preparing the food, the seasoning materials are subjected to a preparation process in which they are sliced or chopped. In the present invention, So that the food can be easily put into the food.
That is, in the present invention, garlic, onion, and garlic, which are mostly moisture, are lyophilized to minimize the weight and volume. In this case, the salt and the soy sauce are mixed in the broth while the proper amount is mixed in the broth. It provides the function of controlling the liver of the food (the degree of knitting of the food) and providing the taste of the food constantly. In addition, the mushroom powder or the seafood powder is added according to the taste, Provide a taste.
In the case of jujube, it is made by adding kelp, anchovy, radish, green onion, and cod in water and boiling it in a mixture of salt or soy sauce.
It takes about 6 hours to make the broth. It is recommended to boil the kelp for about 10 ~ 20 minutes because it will cause the broth to be produced when it is boiled for a long time.
In addition, in the present invention, kelp, anchovy, radish, green onions and sea tongue are used as seaweed materials, but they may be supplemented with additional ingredients that can add flavor and aroma if necessary.
In the case of jujube, as mentioned above, it means to put salt or soup soy sauce in the state of making the broth as described above, and reduce the amount of broth. At this time, salt or soup soy sauce has a basic functionality to provide a salty taste of cooked food, and also provides functionality to improve flowability by improving problems such as deterioration of mixed sauce.
When the chilled broth is completely cooled, it is lyophilized as described above, and the finely ground garlic, onion, and green onion are added to the chilled broth, and then the ground chopped garlic, onion, To be kneaded evenly. At this time, the sweet potato is mixed with the sweet potato, and the viscosity and the binding of the kneaded seasoning can be increased.
On the other hand, in providing the mixed seasonings, mushroom powder or seafood powder may be further added to increase the flavor of the food, and to add mushroom flavor or seafood flavor. It can also be configured to add hot pepper powder to provide a hot taste.
In case of the above-mentioned mixed sauce, it is produced by the following method.
The method for preparing cooked mixed sauce provided in the present invention is characterized in that it comprises the steps of: 1) a broth manufacturing step; 2) a chilled broth manufacturing step; 3) a main material crushing step; In the following, each step will be described in detail.
1) Sewage production stage
Seaweed production stage requires materials such as kelp, anchovy, radish, green onions, and crayfish. Among these ingredients, kelp, anchovy and cod are used in dry condition.
The input ratio is 20 ~ 25ℓ water, 300 ~ 600g of kelp, 600 ~ 1000g of anchovy, 2000 ~ 3000g of ginseng, 300 ~ 600g of ginseng and 200 ~ 500g of ginseng (head or trunk) .
After the water starts to boil, after 10 ~ 20 minutes, remove the kelp, boil the remaining ingredients for 6 hours with low heat, and then use a sieve to remove the residue.
2) Preparation step
The step of preparing the jujube water is the step of preparing the broth as described above, then providing the broth with the salty taste and the sweet taste, and stirring the broth in the deep state.
As the input ratio, 80 ~ 140g of salt or 400 ~ 700ml of soup is put into 8 ~ 10ℓ of broth and it is dissolved to 4 ~ 5ℓ. In some cases, it may be possible to add salt and soup soy sauce together. When they are put together, add 40 ~ 70g of salt or 200 ~ 350㎖ of soup soy sauce.
The cholesterol juice made as described above is cooled at room temperature.
The addition of salt or soup soy sauce in the step of preparing chilled broth is intended to provide the salty taste of the cooked product and the functionality to prevent the cooked product from deteriorating as mentioned above.
3) Main material grinding step
In the present invention, garlic, onion, and lobster are used as main ingredients.
These main ingredients are to be freeze dried and finely pulverized in a cleaned state.
When garlic, onion, and green onion are used intact, a large amount of water is generated, thereby making it difficult to provide concentrated spices.
On the other hand, dried mushrooms, seafood, and red pepper powder are also prepared in a pulverized state, because it may further include a sub ingredient that can enhance the flavor and richness of the food.
Mushrooms are typically used as shiitake mushrooms, and seafoods such as shrimp and mussels can be used. Although not specified in the present invention, it is of course possible to add a small amount of spices such as pepper and the like.
4) Material mixing step
The material mixing step is a step of mixing the main material with the chilled spring water.
Preferably, 100 to 200 g of garlic powder, 100 to 200 g of onion powder, 50 to 100 g of green onion powder or 200 to 300 ml of cornstarch may be kneaded by lyophilizing in 4 to 5 L of chilled broth. At this time, 200 ~ 300 ml of seasoning (made of malt) is added together for improvement and increase in mucus.
As described above, the main raw material for kneading the jujube water is diluted at first, but as time passes, the main ingredient in the powder state absorbs the water and becomes gradually dough.
On the other hand, in the material mixing step, a sub-material may be further provided.
As mentioned above, 30 ~ 50g of mushroom powder, which is finely ground mushrooms such as shiitake mushroom, or 30 ~ 50g of seaweed powder finely ground shrimp or mussel, or 30 ~ 50g of red pepper powder should be used.
5) Fermentation step
The fermentation step is to provide a time for the garlic powder, onion powder, and onion powder, which are the main ingredients in a dry state, to sufficiently absorb the chilled broth in the state of mixing the materials as described above. To ferment for 1-2 days.
The mixed seasoning of the present invention produced by the series of steps as described above can be provided by being packed into a glass container or a tube container in a predetermined amount. When it is used for various kinds of cooking, garlic, onion, The inconvenience of injecting can be eliminated, and the salt and the soup are included, so you can use the mixed seasoning to match the liver.
In addition, since the present invention includes mushrooms and seafood, it has an effect of providing the taste and flavor of the food, and it is possible to provide a mixed seasoning only with natural materials, thereby reducing the use of artificial seasoning.
While the present invention has been described in connection with what is presently considered to be practical exemplary embodiments, it is to be understood that the invention is not limited to the disclosed embodiments. Therefore, the scope of protection of the present invention should not be limited to the described embodiment, but should be determined by the equivalents as well as the claims that follow.
Claims (4)
Wherein the mixed seasoning is further added with mushroom powder, seafood powder or red pepper powder.
80-140 g of salt or 400-700 ml of soy sauce is added to 8 ~ 10 L of broth and the broth is cooled to room temperature by soaking to 4 ~ 5 L;
Pulverization step of freezing and drying the garlic, onion, and green onions;
100 to 200 g of garlic powder, 100 to 200 g of onion powder, 50 to 100 g of garlic powder or garlic powder, and 200 to 300 ml of crushed garlic powder,
And a fermentation step of fermenting the fermented broth with the main ingredients mixed in the fermented broth for 1 to 2 days at 5 to 10 degrees.
Wherein the material mixing step further comprises any one of 30 to 50 g of mushroom powder which has been finely ground mushrooms such as shiitake mushroom, 30 to 50 g of shrimp or mussel finely pulverized seaweed powder or 30 to 50 g of red pepper powder, Mixed seasoning manufacturing method.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020170031743A KR20180104884A (en) | 2017-03-14 | 2017-03-14 | Mixed Seasoning for Cooking and Method for Producing Mixed Seasoning |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020170031743A KR20180104884A (en) | 2017-03-14 | 2017-03-14 | Mixed Seasoning for Cooking and Method for Producing Mixed Seasoning |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20180104884A true KR20180104884A (en) | 2018-09-27 |
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| KR1020170031743A KR20180104884A (en) | 2017-03-14 | 2017-03-14 | Mixed Seasoning for Cooking and Method for Producing Mixed Seasoning |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20200031367A (en) * | 2018-09-14 | 2020-03-24 | 최정호 | Manufacturing method of meet soup for jjigae |
| KR102099381B1 (en) * | 2019-10-18 | 2020-05-22 | 주식회사 열한시오십분 | Soba sauce and method for manufacturing the same |
| KR20230095497A (en) * | 2021-12-22 | 2023-06-29 | 이종운 | boiled and dressing sauce composition and manufacturing methods of boiled sauce |
-
2017
- 2017-03-14 KR KR1020170031743A patent/KR20180104884A/en not_active Application Discontinuation
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20200031367A (en) * | 2018-09-14 | 2020-03-24 | 최정호 | Manufacturing method of meet soup for jjigae |
| KR102099381B1 (en) * | 2019-10-18 | 2020-05-22 | 주식회사 열한시오십분 | Soba sauce and method for manufacturing the same |
| KR20230095497A (en) * | 2021-12-22 | 2023-06-29 | 이종운 | boiled and dressing sauce composition and manufacturing methods of boiled sauce |
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