KR20200122692A - Cooking seasoning powder soup - Google Patents

Abstract

The present invention relates to seasoning powder soup for cooking prepared by mixing 50.0 wt% of red pepper powder, 15.0 wt% of Morton iodized salt, 12.2 wt% of sodium L-glutamate, 6.0 wt% of garlic powder, 4.0 wt% of fine powder, 4.0 wt% of sesame powder, 2.0 wt% of ginger powder, 1.0 wt% of onion powder, 2.0 wt% of leek powder, 2.0 wt% of soy sauce powder, 0.50 wt% of turmeric powder, 0.50 wt% of black pepper powder, 0.20 wt% of stevioside, 0.30 wt% of L-aspartic acid, and 0.30 wt% of sodium L-alginate. According to the present invention, natural spices for cooking are provided in powder forms and thus can be carried conveniently. In addition, ratio adjustment during the cooking of various foods (e.g., soup, stew, pickle, stir-fry) can be performed with the seasoning powder soup alone, and thus the cooking can be facilitated and many spices can be replaced. Further, the seasoning powder soup for cooking is healthful based on the efficacies of the stevioside, L-aspartic acid, and L-aspartic acid.

Description

Cooking seasoning powder soup. {COOKING SEASONING POWDER SOUP}

The present invention relates to a seasoning powder soup for cooking, and more particularly, by providing natural seasonings used for cooking in powder form, it is possible to conveniently carry, as well as cooking various foods such as soups/tangs/jjigae/pickles/stir-fried foods. It is possible to cook simply by adjusting the ratio with a single seasoning powder soup at the time, and therefore, it can replace many seasonings, as well as a cooking season that is beneficial to the human body with the efficacy of stevioside, L-aspartic acid, and L-aspartic acid. It is about powder soup.

In general, when cooking food, a wide variety of seasonings are used to show various tastes and aromas according to the cook's ability.

In recent years, as the number of people who cook food increases due to leisure activities such as hobbies and leisure activities, a lot of research is needed.

For example, Korean Laid-Open Patent Publication No. 10-2016-0067378 includes 40-50% by weight of seafood consisting of clams, mussels, kelp, and shrimp, and 60-40% by weight of vegetables consisting of mushrooms, bellflower, radish, garlic, sesame, and pumpkin. Seasoning sauce powder made by mixing seafood and vegetables is open to the public.

However, the above technology is capable of providing a variety of food ingredients in powder form, but there is a problem that not only the likes and dislikes of eaters are severe due to seafood and vegetables, but also cannot be used for cooking various foods due to the characteristics of seafood.

Korean Patent Application Publication No. 10-2016-0067378,'Seasoning sauce powder made by mixing seafood and vegetables'

In the present invention, in order to solve the above problems, natural seasonings used for cooking are provided in powder form so that they can be conveniently carried, as well as seasoning powder when cooking various foods such as soups, soups, stew, pickles, and stir-fried foods. It is possible to cook simply by adjusting the ratio with only a single soup. As a result, it can replace many seasonings, as well as provide a cooking seasoning powder soup that is beneficial to the human body with the efficacy of stevioside, L-aspartic acid, and L-aspartic acid. I have to.

In addition, it is to provide a cooking seasoning powder soup that anyone can cook food with the same taste and aroma.

In addition, it is intended to provide a cooking seasoning powder soup that can be safely consumed due to a long preservation period due to vacuum packaging.

In order to achieve the above object, the cooking seasoning powder soup of the present invention is 50.0% by weight of red pepper powder, 15.0% by weight of Molton yo-odine salt, 12.2% by weight of sodium glutamate, 6.0% by weight of garlic powder, 4.0% by weight of fine powder, sesame powder 4.0 wt%, ginger powder 2.0 wt%, onion powder 1.0 wt%, leek powder 2.0 wt%, soy sauce powder 2.0 wt%, turmeric powder 0.50 wt%, black pepper powder 0.50 wt%, stevioside 0.20 wt%, L-aspartic acid It is formulated by mixing 0.30% by weight and 0.30% by weight of L-sodium alginate.

It is preferable that the cooking seasoning powder soup is vacuum-packed 36g in the form of a stick.

The present invention according to the above solution provides natural seasonings used for cooking in powder form so that it is possible to conveniently carry, and when cooking various foods such as soups, soups, stew, pickles, and stir-fried foods, the ratio of seasoning powder soup alone It can be cooked easily by adjusting the value, and thus, it can replace many seasonings, as well as the benefits of stevioside, L-aspartic acid, and L-aspartic acid.

In addition, there is an effect that anyone can cook food having the same taste and aroma.

In addition, due to the vacuum packaging, the storage period is long, so it can be safely consumed.

The seasoning powder soup for cooking of the present invention provides natural seasonings used for cooking in powder form so that it can be conveniently carried, and when cooking a variety of foods such as soups, soups, stew, pickles, and stir-fried foods, only a single seasoning powder soup is used. It is possible to cook easily by adjusting the ratio, and therefore, it can replace many seasonings, and it is beneficially constituted by the efficacy of stevioside, L-aspartic acid, and L-aspartic acid.

Anyone can cook food with the same taste and aroma,

The storage period is long due to vacuum packaging, so it can be safely ingested.

In addition, terms such as those defined in a commonly used dictionary should be interpreted as having a meaning consistent with the meaning in the context of the related technology, and unless explicitly defined in the present application, in an ideal or excessively formal meaning. It is not interpreted.

The cooking seasoning powder soup of the present invention of the present invention is 50.0% by weight of red pepper powder, 15.0% by weight of Molton yo-iodine salt, 12.2% by weight of L-glutamate, 6.0% by weight of garlic powder, 4.0% by weight of fine powder, 4.0% by weight of sesame powder, Ginger powder 2.0 wt%, onion powder 1.0 wt%, leek powder 2.0 wt%, soy sauce powder 2.0 wt%, turmeric powder 0.50 wt%, black pepper powder 0.50 wt%, stevioside 0.20 wt%, L-aspartic acid 0.30 wt%, It is formulated by mixing 0.30% by weight of sodium L-alginate.

It is preferable that the cooking seasoning powder soup is vacuum-packed with 36g in the form of a stick.

The red pepper powder is widely used as a seasoning when cooking food, and contains a spicy ingredient called capsaicin, which increases basic metabolism and is effective for diet, as well as promoting appetite and digesting protein (capsaicin contained in red pepper promotes gastric juice secretion and protein It helps digestion.) It is known to be excellent in action.

The garlic is used in almost all dishes when cooking food. Garlic's strong scent removes the fishy smell, improves the taste of food, and promotes appetite, so it is also loved as a spice.

The main ingredients of garlic are carbohydrates 20%, protein 3.3%, fat 0.4%, fiber 0.92%, ash 13.4%, vitamin B1, vitamin B2, vitamin C, glutamic acid, calcium, iron, phosphorus, zinc, selenium. It contains various nutrients such as, allicin.

Allicin, a representative component of garlic, has a strong sterilization and antibacterial action, killing food poisoning bacteria and killing Helicobacter pylori, which causes stomach ulcers. Allicin also aids digestion, boosts immunity, and lowers cholesterol levels. When allicin combines with vitamin B1, it turns into alithiamine, helping to recover from fatigue and strengthen energy. Time magazine introduced allicin as a stronger antibiotic than penicillin.

In addition to allicin, garlic contains various sulfur compounds, and methylcysteine is known to inhibit liver and colon cancer. Sulfur compounds also act as antioxidants to remove active oxygen. In addition, garlic absorbs and stores selenium in the soil, and selenium is also a mineral known to prevent cancer.

The onion is used as a seasoning material when cooking food, has less calories, and lowers cholesterol concentration, which is good for diet.

In addition, it promotes digestion (the characteristic spicy taste and pungent smell of onions is an ingredient called allyl emulsified to help secretion of digestive juices and facilitate metabolism).

The ginger is mainly used as a spice when cooking food and is effective in diet because it has few calories.

Easy digestion and sterilization (diastases and proteolytic enzymes in ginger stimulate the secretion of digestive juices, promote bowel movements, and treat nausea and diarrhea. Gingerol and shogaol, which are the spicy ingredients of ginger, have various pathogenic properties. It has a strong sterilization effect against bacteria, especially typhus and cholera bacteria.)

The green onion is mainly used as a spice when cooking food and has a special scent (smell), so it has been used for medicinal purposes since ancient times. The ingredients of green onion are high in soluble carbohydrates, and contain crude fiber, pure protein, crude fat, and pentosan, which is the crude ash. Soluble carbohydrates are found in white parts, and others are found in green leaves. The viscous substance of green onions is a complex of polysaccharides such as cellulose, hemicellulose, protofectene, and water-soluble pectin, which is a solution because of water, fructose and glucose. This is the absorption of the sucrose.

The irritant substance of green onions is a common odor of green onions, because it contains alliin, a sulfurized amino acid. When cells are destroyed, oxygen arinase acts to break down arin to produce allicin (C6H10O2S) with a strong irritating odor. As described above, green onions have been known as medicinal plants since ancient times in addition to their general nutritional value. This is a component called Allicin, known for its characteristic scent of green onions, that activates vitamin B1, showing strong sterilizing power against specific pathogens. The effects of dry stomach, sterilization, diuresis, sweating, intestinal tract, anthelmintic, and geodam have been recognized to some extent.

The black pepper is the fruit of the pepper tree. Pepper tree is an evergreen vine plant belonging to the pepper family. It is native to southern India. It has been used as a spice from an early age, but it is called black pepper when the fruit before maturation is dried with its skin peeled off, and is mainly used as a spice when cooking food.

These peppers have a piperine component, which cleanses blood vessels, facilitates blood circulation, and has antioxidant effects, which helps to remove active oxygen and prevent aging.

Stevioside is a sweetening substance contained in the leaves of stevia, a perennial plant in the Asteraceae family, and is added to foods as a sweetener because it has a sweetness of 100 to 200 times that of sucrose.It is especially used in pickles and soy sauce because it is effective in salting. , It is used for beverages because it has good water solubility.

It is used as a sugar substitute and has no calories, so it is widely used in diet foods.

The L-aspartic acid is one of the amino acids, and there are L-type and D-type, and in the present invention, as L-form, it is used for various biochemical reactions in vivo, and transamination is performed as in the relationship between α-ketoglutaric acid/glutamic acid. There are many reactions that are paired with oxaloacetic acid, typically the malic acid-aspartic acid shuttle, which transfers NADH generated in the glycolysis of the cytoplasm to the mitochondrial matrix.

Bean sprouts are representative foods and have a unique cool taste.

It is said that it is good for relieving hangovers, but the bean sprouts contain only 88.2mg/100g of aspartic acid in a completely dry state. Considering that most of the bean sprouts are made up of moisture, even if you eat only bean sprouts at one meal, the amount of aspartic acid you actually eat is few. Rather, it can be said that aspartic acid is higher in beans and meats, which have a higher content of protein than bean sprouts. In short, it is one of the very common amino acids in the foods we eat.

In addition, aspartic acid is an ingredient that protects the liver rather than relieves hangovers.

The sodium alginate is a food additive for increasing the adhesiveness and viscosity of food, improving emulsion stability, and improving the physical properties and texture of food. It is used as a stabilizer for ice cream, an adhesive for ketchup, mayonnaise, sauce, etc., a clarifying agent for sake, a gelling agent, an emulsifier, and a thickener.

In addition, it is used as an adhesive and thickener such as ketchup, mayonnaise, sauce, etc., and as a clarifying agent for sake. In addition, it is used to prevent aging of noodles, stabilizer for concentrated oranges and beer bubbles, to form a film of meat, gel of jam and jelly, etc. . It is hygroscopic and needs to be sealed during storage.

The sodium L-glutamate is sodium glutamate in which sodium is bound to glutamic acid, which is a type of protein amino acid, and is MSG commonly known as a flavor enhancer.

The Molton Iodine Salt is a salt with iodine added, which is resistant to moisture, is rich in algae and milk, and is safe against heavy metals compared to sea salt by adding iodine, a nutrient essential for growth and development and brain development.

Hereinafter, the content of the present invention will be described in more detail through examples. However, these examples are only presented to understand the content of the present invention, and the scope of the present invention is not limited to these examples.

[Example 1]

Red pepper powder 50.0% by weight, Molton yo-odine salt 15.0% by weight, L-sodium glutamate 12.2% by weight, garlic powder 6.0% by weight, fine powder 4.0% by weight, sesame powder 4.0% by weight, ginger powder 2.0% by weight, onion powder 1.0% by weight, For cooking by mixing 2.0% by weight of leek powder, 2.0% by weight of soy sauce powder, 0.50% by weight of turmeric powder, 0.50% by weight of black pepper powder, 0.20% by weight of stevioside, 0.30% by weight of L-aspartic acid, and 0.30% by weight of L-sodium alginate The seasoning powder soup was completed.

Sensory test

The cooking powder prepared in Example 1: bean sprouts: purified water was mixed and cooked in a ratio of 1: 1: 8 to conveniently complete a delicious bean sprout soup having a rich texture and taste. (Example 1) and bean sprouts cooked in a restaurant Soup (Comparative Example 1) and bean sprout soup (Comparative Example 2) cooked with ordinary seasoning at home were divided into adult males and females aged 20-30 and student groups aged 10-20, and 5 points for 100 students of 50 each Sensory evaluation was performed by the scale method, and the results are shown in Table 1 below.

Comparison results (sensory test) of bean sprout soup cooked according to the present invention (Example 1), bean sprout soup cooked at a restaurant (Comparative Example 1) and bean sprout soup cooked at home (Comparative Example 2) Sex group Student group Example 1 Comparative Example 1 Comparative Example 2 Example 1 Comparative Example 1 Comparative Example 2 Culinary
Simplicity 5 4 3 5 4 2 Jimmy 5 4 4 5 3 4 cove 5 4 4 5 3 3 Overall preference 5 4 3.6 5 3.3 3 Sensory results The overall taste of the soup is rich and clean. The overall taste of soup tastes a lot of cooking. The overall taste of the soup is sweet. The overall taste of the soup is rich and clean. The overall taste of soup tastes a lot of cooking. The overall taste of the soup is sweet.

1: Very bad. 2: Bad. 3: Normal. 4: Good. 5: Very good.

Looking at the results of the sensory test in <Table 1>, it was found that the bean sprout soup cooked according to Example 1 was superior to that of the bean sprout soup cooked in restaurants and at home. In particular, in terms of simplicity, the seasoning powder soup for cooking of the present invention was superior. It was found to be convenient and did not taste much MSG.

Although specific embodiments of the present invention have been described and illustrated, it is obvious that the present invention is likely to be implemented with various modifications by those skilled in the art.

Such modified embodiments should not be individually understood from the technical spirit or point of view of the present invention, and such modified embodiments should fall within the scope of the appended claims of the present invention.

The present invention provides natural seasonings used for cooking in powder form so that they can be conveniently carried, and when cooking various foods such as soups, soups, stew, pickles, and stir-fried foods, the ratio is adjusted only with a single seasoning powder soup. It can be cooked easily, and thus, it can replace many seasonings, and has beneficial effects on the human body through the efficacy of stevioside, L-aspartic acid, and L-aspartic acid.

According to the present invention, natural seasonings used for cooking are provided in powder form so that they can be conveniently carried, and when cooking various foods such as soups, soups, stew, pickles, and stir-fried foods, the ratio of the seasoning powder soup is adjusted It can be cooked easily, and therefore, it can replace many seasonings, and provides a cooking seasoning powder soup that is beneficial to the human body with the efficacy of stevioside, L-aspartic acid, and L-aspartic acid.

In addition, it also provides cooking seasoning powder soup that anyone can cook foods with the same taste and aroma.

In addition, it provides a cooking seasoning powder soup that can be safely consumed due to a long preservation period due to vacuum packaging.

Claims (2)

In the seasoning powder soup used for cooking food,
Red pepper powder 50.0% by weight, Molton yo-odine salt 15.0% by weight, L-sodium glutamate 12.2% by weight, garlic powder 6.0% by weight, fine powder 4.0% by weight, sesame powder 4.0% by weight, ginger powder 2.0% by weight, onion powder 1.0% by weight, A mixture of 2.0% by weight of leek powder, 2.0% by weight of soy sauce powder, 0.50% by weight of turmeric powder, 0.50% by weight of black pepper powder, 0.20% by weight of stevioside, 0.30% by weight of L-aspartic acid, and 0.30% by weight of L-sodium alginate Seasoning powder soup for cooking, characterized in that. The cooking seasoning powder soup according to claim 1, wherein the cooking seasoning powder soup is vacuum-packed 36g in the form of a stick.