KR20200126160A - Seasoning powder for instant ddogguk - Google Patents

Seasoning powder for instant ddogguk Download PDF

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KR20200126160A
KR20200126160A KR1020190049778A KR20190049778A KR20200126160A KR 20200126160 A KR20200126160 A KR 20200126160A KR 1020190049778 A KR1020190049778 A KR 1020190049778A KR 20190049778 A KR20190049778 A KR 20190049778A KR 20200126160 A KR20200126160 A KR 20200126160A
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powder
weight
extract
green tea
rice cake
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KR1020190049778A
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Korean (ko)
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최연희
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주식회사 두둑한행복
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Publication of KR20200126160A publication Critical patent/KR20200126160A/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
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A23L23/10—Soup concentrates, e.g. powders or cakes
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/30—Meat extracts
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/60—Edible seaweed
    • 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
    • A23L19/00—Products from fruits or vegetables; 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
    • A23L27/14—Dried spices
    • 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
    • A23L27/30—Artificial sweetening agents
    • A23L27/33—Artificial sweetening agents containing sugars or derivatives
    • 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
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/54—Proteins
    • A23V2250/542—Animal Protein
    • A23V2250/5424—Dairy protein
    • A23V2250/54246—Casein
    • 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
    • A23V2250/00—Food ingredients
    • A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
    • A23V2250/61—Glucose, Dextrose

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Engineering & Computer Science (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Mycology (AREA)
  • Molecular Biology (AREA)
  • Biochemistry (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Cereal-Derived Products (AREA)

Abstract

The present invention relates to food seasoning powder for instant rice cake soup and, more specifically, to food seasoning powder for instant rice cake soup, which includes a Salicornia herbacea extract or powder instead of refined salt and includes Hizikia fusiformis. According to the present invention, the food seasoning powder includes a less sodium content than that of existing seasoning powder including refined salt; includes a large amount of minerals, such as calcium, magnesium, potassium, and iron; is rich in dietary fibers and amino acids; and includes various kinds of components, such as saponin and germanium which are useful for a human body, thereby being useful for health and enabling anybody to cook and eat broth for rice cake soup and noodles. The food seasoning powder comprises a beef bone extract, glucose, a Salicornia herbacea extract or powder, a Hizikia fusiformis extract or powder, oil fine powder, umami powder, a complex food seasoning, beef concentrate powder, garlic powder, egg garnish flakes, disodium 5′-ribonucleotide, dextrin, black pepper powder, freeze-dried carrots, onion powder, dried green onions, laver, glycine, and disodium succinate.

Description

즉석 떡국용 분말 조미식품{Seasoning powder for instant ddogguk}Seasoning powder for instant ddogguk}

본 발명은 즉석 떡국용 분말 조미식품에 관한 것으로서, 좀더 자세히는 정제소금을 사용하지 않고 함초 추출물 또는 함초 분말 및 칼륨, 칼슘 등 무기질이 풍부한 톳을 함유한 즉석 떡국용 분말 조미식품에 관한 것이다.The present invention relates to a powdered seasoned food for instant rice cake soup, and more particularly, to a powdered seasoned food for instant rice cake soup containing a green tea extract or green tea powder and tot rich in minerals such as potassium and calcium without using refined salt.

현대 사회에서는 보존성, 간편성, 경제성, 기호성 및 대중성 등 다양한 측면에서 즉석 식품의 수요가 날로 증가하고 있는 추세이다. 그러나, 이런 즉석 식품 섭취를 반복하다 보면, 자신도 모르는 사이에 나트륨 섭취량이 증가하고, 나트륨 과다 섭취는 각종 질병을 유발할 수 있다. 나트륨 과다 섭취의 유해성은 널리 알려져 있지만 소금 섭취를 줄이기란 쉽지 않다. 우리의 전통적인 음식 문화가 그렇거니와 문명이 발달하면서 천일염의 공급은줄어들고 정제염과 화학적인 조미료 등이 우리의 식생활에 깊숙이 파고들었기 때문이다.In modern society, the demand for ready-to-eat food is increasing day by day in various aspects such as preservation, convenience, economy, palatability and popularity. However, if you repeat these instant food intakes, your sodium intake increases without your knowledge, and excessive sodium intake can cause various diseases. The harmfulness of sodium overdose is widely known, but reducing salt intake is not easy. This is because our traditional food culture is the same, and as civilization develops, the supply of sea salt has decreased, and refined salts and chemical seasonings have penetrated deep into our diet.

최근 식품의약품안전청에서는 "음식 조리시 나트륨 함량이 높은 간장, 고추장, 된장, 화학조미료 사용을 줄이는 대신 고춧가루, 후추, 마늘, 생강, 겨자, 식초 등으로 짠맛을 내는 것이 좋다."면서 "라면 등 인스턴트 식품은 스프의 양을 적당히 조절해 조리하고, 나트륨이 많이 들어있는 국이나 찌개의 국물은 섭취량을 줄여야 한다."고 권고했다.Recently, the Food and Drug Administration said, "It's good to have a salty taste with red pepper powder, pepper, garlic, ginger, mustard, vinegar, etc. instead of reducing the use of sodium-rich soy sauce, red pepper paste, miso, and chemical seasonings when cooking food." Food should be cooked by adjusting the amount of soup appropriately, and the intake of soup or stew containing a lot of sodium should be reduced."

가정이나 식당에서 멸치 또는 사골을 이용한 국물을 우려내기 위해서는 오랜 시간 가열 추출하여 멸치 또는 사골을 걸러낸 다음 각종 요리에 사용한다. 그러나, 육수를 우려내는 데에는 시간이 오래 걸린다. 또한, 우려낸 육수는 오래 두고 사용할 수 없으므로 육수가 필요한 요리를 할 때마다 번거로운 국물내기 공정을 반복해야하는 불편함이 있다.In order to brew broth using anchovy or beef bone at home or in a restaurant, it is heated and extracted for a long time to filter out anchovy or beef bone and then used in various dishes. However, it takes a long time to brew the broth. In addition, since the broth that has been brewed cannot be used for a long time, there is an inconvenience of repeating the cumbersome broth dispensing process each time a dish requiring broth is prepared.

이를 극복하기 위한 방편으로서 최근에는 사골을 우려낸 분말을 함유한 분말 조미료, 쇠고기 진액을 함유한 분말 조미료, 멸치분말 등을 함유한 분말 조미료가 시판되고 있다.As a means to overcome this, in recent years, powder seasonings containing powdered beef bone, powder seasonings containing beef extract, powder seasonings containing anchovy powder, and the like are commercially available.

특허공고 제10-1986-1554호는 쇠고기 및 우골로부터 추출한 엑기스에 001-05mm로 분쇄하여 180-220℃의 온도로 볶은 식염을 첨가하고 여기에 우지와 물엿을 가하여 150-250kg/㎠의 고압균질기를 통과시켜 얻은 W/O형의 유화액을 분무 건조하여 제조한 엑기스 분말에 건조쇠고기분말 건조야채류 및 조미향신료를 첨가하는 것을 특징으로 하는 쇠고기를 주제로 한 분말조미식품의 제조방법에 관한 것이다. 그러나, 위 분말조미식품은 식염을 사용하였기 때문에 나트륨 과다섭취를 피할 수 없다.Patent Publication No. 10-1986-1554 is a high-pressure homogeneity of 150-250kg/㎠ by adding salt that is crushed to 001-05mm and roasted at a temperature of 180-220℃ to extract extracted from beef and beef bone, and added tallow and starch syrup. It relates to a method for producing a powdered seasoned food based on beef, characterized in that dry beef powder, dried vegetables and seasoning spices are added to the extract powder prepared by spray drying the W/O type emulsion obtained by passing through a steamer. However, since the above powdered seasoned food uses salt, excessive intake of sodium cannot be avoided.

특허등록 제923119호는 즉석 쌀 떡국 제품 제조방법에 관한 것으로서, 쌀가루를 준비하는 연미, 석발, 선별, 불림, 분쇄 단계를 거친 쌀가루를 물, 정제염(소금) 및 변성전분, 그리고 산미료, 솔비톨, 프로니드와 혼합하는 혼합반죽단계와; 상기 반죽물을 찌는 증숙단계와; 상기 증숙한 반죽물을 가래떡 성형기에 투입하여 요구하는 형태의 가래떡을 뽑는 가래떡 성형단계와; 상기 성형되어 나오는 가래떡을 성형과 동시에, 물통에 침지상태로 통과시켜서 냉각하는 냉각단계와; 상기 냉각된 가래떡을 일정길이로 절단하는 절단단계와; 상기 일정길이로 절단된 가래떡을 냉장 건조시키는 건조단계와; 상기 건조된 가래떡을 절단기에 의해 요구되는 형태로 절단하여 쌀떡으로 가공하는 절단가공단계와; 상기 가공처리된 쌀 떡을 미리 준비된 주정을 이용한 주정분사에 의해 살균처리하는 살균처리단계와; 별도 준비된 포장지에 상기 살균 처리한 즉석 쌀 떡과 함께, 산소흡수제를 동봉하여 실링 포장 또는 진공포장하는 쌀떡 포장단계와; 상기 포장된 즉석 쌀 떡을 별도로 준비된 사골스프 등과 함께 즉석 사골 떡국용기에 투입하고 용기의 뚜껑을 덮은 상태로 포장하여서 완제품으로 제조하는 포장단계를; 포함하여서 제조됨을 특징으로 하는 즉석 사골 쌀 떡국 제품의 제조방법에 관한 것으로서, 쌀떡 제조과정에서 정제염이 사용되며, 사골스프의 성분에 관한 언급이 없으나 일반적인 종래 사골스프 제조방법에 따라 정제염을 사용하는 것으로 판단된다.Patent Registration No. 923119 relates to a method for manufacturing instant rice cake soup products, and the rice flour that has undergone the steps of preparing rice flour, grinding, separating, soaking, and pulverizing, is mixed with water, refined salt (salt) and modified starch, and acidulant, sorbitol, and pro. A mixing and kneading step of mixing with a need; A steaming step of steaming the dough; A garae-tteok forming step of inserting the steamed dough into a garae-tteok forming machine to extract a required form of garae-tteok; A cooling step of cooling the molded rice cake by passing it through a water container in a immersion state at the same time as molding; A cutting step of cutting the cooled rice cake into a predetermined length; A drying step of refrigerating and drying the rice cake cut to a predetermined length; A cutting process step of cutting the dried rice cake into a shape required by a cutter and processing it into rice cake; A sterilization treatment step of sterilizing the processed rice cakes by spraying alcohol using alcohol prepared in advance; A rice cake packaging step of sealing or vacuum packaging by enclosing an oxygen absorbent together with the sterilized instant rice cake in a separately prepared packaging paper; A packaging step of putting the packaged instant rice cake into an instant beef bone rice cake container together with a separately prepared beef bone soup, and packaging it with the lid of the container covered to produce a finished product; It relates to a method of manufacturing an instant beef bone rice cake soup product, characterized in that it is manufactured including, and uses refined salt in the process of making rice cakes, and there is no mention of the ingredients of the beef rice cake, but it uses refined salt according to the general conventional beef bone soup manufacturing method. Is judged.

특허 제976944호는 육수 베이스소스 및 그 제조방법에 관한 것으로서, 정제수 09중량% ~ 60중량%를 이중 자켓구조를 갖는 소스제조탱크에 넣고 직화 가열 또는 스팀 가열을 통해 중심온도가 50 ~ 100℃ 되도록 가열하는 제1단계(S10)와; 상기 가열된 정제수에 멸치 18중량% ~ 21중량%를 혼합한 후 멸치 국물이 충분히 우러나올 때까Patent No. 976944 relates to a broth base sauce and its manufacturing method. Purified water 09% by weight ~ 60% by weight is put in a sauce manufacturing tank having a double jacket structure so that the center temperature is 50 ~ 100℃ through direct heating or steam heating. A first step of heating (S10); After mixing 18% by weight to 21% by weight of anchovies in the heated purified water, until the anchovy broth comes out sufficiently

지 가열추출한 다음 상기 멸치를 걸러내어 추출액을 얻는 제2단계(S20)와; 상기 추출액에 간장 01중량% ~ 35중량%, 멸치가공품 35중량% ~ 15중량%, 조미료 15중량% ~ 01중량%, 야채 10중량%, 01중량%, 식염 20중량% ~119중량%, 향신료 1중량% ~ 001중량%의 첨가물을 첨가하여 가열하면서 소스 중심 온도를 50 ~ 100℃까지 올린후 10분 동안 가열 살균 및 믹싱시키는 제3단계(S30)와; 상기 가열 살균 및 믹싱된 소스를 뜨거운 상태로 포장하거나 또는 이중자켓의 격벽으로 냉각수를 공급하여 온도를 낮춘 소스를 포장한 후 0 ~ 10℃로 유지되는 냉장상태에서 6 ~ 12시간 동안 냉장 숙성시켜 육수베이스 소스를 완성하는 제4단계(S40)를 포함하는 방법을 개시한다. 그러나, 상기 육수 베이스 소스에는 식염이 첨가되어 반복 섭취시 나트륨 과다 섭취를 피하기는 어렵다.A second step (S20) of obtaining an extract by filtering the anchovies after heating and extracting the paper; Soy sauce 01% to 35% by weight, processed anchovy 35% to 15% by weight, seasoning 15% to 01% by weight, vegetables 10% by weight, 01% by weight, salt 20% to 119% by weight, spices A third step (S30) of heating sterilization and mixing for 10 minutes after raising the source central temperature to 50 to 100°C while heating by adding an additive of 1% to 001% by weight; The heat sterilized and mixed sauce is packaged in a hot state, or a sauce whose temperature is lowered by supplying cooling water to the partition wall of a double jacket is then refrigerated and aged for 6 to 12 hours in a refrigerated state maintained at 0 to 10°C. A method including a fourth step (S40) of completing the base source is disclosed. However, it is difficult to avoid excessive sodium intake when salt is added to the broth base source.

따라서, 본 발명은 즉석 식품 섭취에 따르는 상기 나트륨 과다 섭취의 문제를 해결하려는 것을 목적으로 한다.Accordingly, an object of the present invention is to solve the problem of excessive sodium intake caused by instant food intake.

또한, 본 발명은 칼륨, 칼슘 등 무기질이 풍부한 함초와 톳을 함유한 분말 조미식품을 제공하는 것을 목적으로한다.In addition, it is an object of the present invention to provide a powdered seasoned food containing green tea and Tot, which are rich in minerals such as potassium and calcium.

또한, 본 발명은 누구나 간편하게 사용할 수 있고, 나트륨 섭취를 줄일 수 있는 즉석 떡국용 분말 조미식품을 제공하는 것을 목적으로 한다.In addition, an object of the present invention is to provide a powdered seasoned food for instant rice cake soup that anyone can use conveniently and can reduce sodium intake.

상기 목적을 달성하기 위하여 본 발명자들은 정제소금 대신 나트륨 섭취는 줄일 수 있고, 칼슘, 칼륨, 철분, 인등 미네랄을 풍부하게 섭취할 수 있는 함초 추출물 또는 함초 분말을 함유하고, 톳을 함유하는 즉석 떡국용 분말 조미식품을 제조하였다.In order to achieve the above object, the present inventors can reduce sodium intake instead of refined salt, contain a green tea extract or green tea powder that can be rich in minerals such as calcium, potassium, iron, and phosphorus, and for instant rice cake soup containing soot Powdered seasoned food was prepared.

본 발명은 함초 추출물 또는 함초 분말 중 1종 이상과 톳, 사골 진액 분말, 포도당을 주요 성분으로 함유하는 분말 조미식품을 제공한다.또한, 본 발명은 함초 추출물 또는 함초 분말 중 1종 이상, 톳, 포도당, 우골 진액(사골 진액 분말, 미분염, 고지방 분말, 5' 구아닐산이나트륨, 5' 이노신산이나트륨), 시판 유미분(팜유, 전분당, 카제인나트륨, 제이인산칼륨, 레시틴, 글리세린지방산에스테르, 정제염), 시판 감칠맛분(조미육분, 감칠맛 베이스, 정제염,말토덱스트린, 무수결정포도당, 간장분말, 정제우지, 정백당, 마늘분말, 양파분말,5'리보뉴클레오티드이나트륨), 시판 복합조미식품(우마미인헨서유엠비™), 쇠고기 농축분말, 양파분말, 마늘분말, 건파, 지단후레이크, 5'리보뉴클레오티드이나트륨, 덱스트린, 김, 흑후추분말, 글리신, 동결건조당근, 호박산이나트륨을 더 포함하는 분말 조미식품을 제공한다.The present invention provides a powdered seasoned food containing at least one of the green tea extract or green tea powder, and soybean, ethmoid extract powder, and glucose as main components. In addition, the present invention provides at least one of the green tea extract or green tea powder, soybean, Glucose, beef bone extract (ethmoid extract powder, fine salt, high fat powder, 5'disodium guanylate, 5'disodium inosine), commercial milk powder (palm oil, starch sugar, sodium caseinate, potassium dibasic, lecithin, glycerin fatty acid ester, Refined salt), commercially available umami flavor (seasoned meat powder, umami base, refined salt, maltodextrin, anhydrous crystalline glucose, soy sauce powder, refined beef tallow, white sugar, garlic powder, onion powder, 5'ribonucleotide disodium), commercially-available complex seasoning food (umami Enhancer UMB™), beef concentrated powder, onion powder, garlic powder, green onion, zidane flakes, 5'ribonucleotide disodium, dextrin, seaweed, black pepper powder, glycine, freeze-dried carrots, and powder seasoning that further includes disodium succinate Provide food.

[0015] 또한, 본 발명은 우골 진액 16~22중량%, 포도당 16~22중량%, 함초 추출물 또는 함초 분말 중 1종 이상 5~15중량%, 톳 추출물 또는 톳 분말 중 1종 이상 3~15중량%, 유미분 9~15중량%, 감칠맛분 7~13중량%, 복합조미식품 2~7중량%, 쇠고기 농축분말 01~6중량%, 마늘분말 01~3중량%, 지단후레이크 01~5중량%, 5`-리보뉴클레오티드이나트륨 01~4중량%, 덱스트린 01~3중량%, 흑후추분말 01~3중량%, 동결건조당근 01~1중량%, 양파분말 01~6중량%, 건파 01~6중량%, 김 01~4중량%, 글리신 01~3중량%, 호박산이나트륨 01~3중량%이 혼합된 분말 조미식품을제공한다.In addition, the present invention is 16 to 22% by weight of beef bone extract, glucose 16 to 22% by weight, at least one of the green tea extract or green tea powder 5 to 15% by weight, at least one type of hepatitis extract or hepatitis 3 to 15 % By weight, 9-15% by weight of milk powder, 7-13% by weight of umami, 2-7% by weight of complex seasoned food, 01-6% by weight of beef concentrated powder, 01-3% by weight of garlic powder, 01-5 by zidane flakes Wt%, 5`-ribonucleotide disodium 01~4 wt%, dextrin 01~3 wt%, black pepper powder 01~3 wt%, freeze-dried carrot 01~1 wt%, onion powder 01~6 wt%, dry leek 01~ 6% by weight, laver 01 to 4% by weight, glycine 01 to 3% by weight, to provide a powdered seasoned foods mixed with disodium succinate 01 to 3% by weight.

본 발명의 즉석 떡국용 분말 조미식품은 정제소금 대신 함초 추출물 또는 함초 분말을 혼합함으로써 기존의 분말 조미료와 비교할 때 나트륨 함량을 현저히 저감시켰다.The powdered seasoning food for instant rice cake soup of the present invention significantly reduced the sodium content compared to the conventional powdered seasoning by mixing green tea extract or green tea powder instead of refined salt.

또한, 본 발명의 즉석 떡국용 분말 조미식품은 함초와 톳에 함유되어 있는 칼슘, 칼륨, 마그네슘, 철, 인 등 다양한 미네랄 성분을 다량 함유하여 기존의 분말 조미료보다 인체에 유익하다.In addition, the powdered seasoning food for instant rice cake soup of the present invention contains a large amount of various mineral ingredients such as calcium, potassium, magnesium, iron, and phosphorus contained in green tea and tot, and is more beneficial to the human body than conventional powder seasonings.

또한, 본 발명의 즉석 떡국용 분말 조미식품은 함초와 톳이 함유되어 있어 깔끔하고 개운한 국물 맛을 내게 해준다.In addition, the powdered seasoned food for instant rice cake soup of the present invention contains green tea and tot so it gives a clean and refreshing taste of soup.

또한, 본 발명의 즉석 떡국용 분말 조미식품은 떡국 국물뿐 아니라 면류의 국물 맛을 내는데 사용하거나 찌개류, 무침, 볶음 등에도 사용하여 감칠맛을 더할 수 있다.In addition, the powdered seasoning food for instant rice cake soup of the present invention can be used to taste the soup of noodles as well as rice cake soup, or can be used for stew, seasoned, stir-fried, etc. to add umami taste.

본 발명은 사골 진액 분말, 포도당 및 함초 추출물 또는 함초 분말 중 1종 이상과 톳을 주요 성분으로 함유하는 즉석 떡국용 분말 조미식품에 관한 것이다.The present invention relates to a powdered seasoned food for instant rice cake soup containing at least one of ethmoid extract powder, glucose, and green tea extract or green tea powder and tot as a main component.

함초(Salicornia herbacea)는 명아주과(chenopodiaceae)에 속하는 일년초로서, 우리나라 특산종으로 염전 주변이나 민물과 바닷물이 섞이는 갯벌 근처에서 자라며, 마디가 많고 가지가 1-2번 갈라지며 잎과 가지의 구별이없다. 잎은 다육질로 살이 찌고 진한 녹색인데 가을철이면 빨갛게 변한다. 꽃은 8-9월에 연한 녹색으로 피고 납작하고 둥근 열매가 10월에 익는다. 함초는 각종 미네랄과 소금기가 많아 땀을 흘리고 피로할 때 함초를 씹어먹으면 즉시 생기가 나는 것을 느낄 수 있으며, 오래전부터 서해안 바닷가 사람들은 나물로 먹어 왔다. 함초는 바닷물 속에 있는 모든 미네랄 성분을 농축하여 함유하고 있는 풀이다. 함초는 아무리 먹어도 갈증이 생기지 않는데 바닷물 속에 있는 생명체에서 해로운 물질들을 걸러내고 이로운 물질들만 농축되어 있기 때문이다. 그러므로 함초에 들어있는 소금은 다른 어떤 소금보다도 생명체에 유익한 소금이라 할 수 있다. 함초의 이러한 특성으로 숙변 제거는 물론 면역기능 강화, 피부미용, 다이어트 등 여러 종류의 질병 치료 및 예방에 상당한 효과를나타내는 최고의 천연식품으로 알려져 있다. 함초는 바닷물이나 갯벌 속에 녹아있는 성분들을 섭취하는 염생식물로 칼슘, 마그네슘, 칼륨, 철분 등 다량의 무기질과 식이섬유소, 아미노산이 풍부하고 사포닌, 게르마늄 등 인체에 유익한 각종 성분들이 함유되어 있다. 국립수산진흥원 자료에 의하면, 함초 100g에는 칼슘 2379㎎, 요오드 70㎎, 나트륨 65%, 식물성 섬유질이 50% 들어 있으며, 칼슘은 우유보다 7배가 많고, 철분은 김보다 20배,다시마 보다는 40배가 많으며, 칼륨은 귤보다 3배가 많이 포함되어 있는 등 바닷물 속에 들어있는 90여 가지의미네랄이 들어 있어 전술한 함초 자체의 약리적 효능을 가능케 한다.함초 생초 100g에는 1,000~1,100㎎의 나트륨이 들어 있다.Hamcho (Salicornia herbacea) is an annual plant belonging to the chenopodiaceae family, and as a special species in Korea, it grows near salt fields or near tidal flats where freshwater and seawater are mixed. It has many nodes and branches 1-2 times, and there is no distinction between leaves and branches. The leaves are fleshy, thick and dark green, but turn red in autumn. Flowers bloom in August-September in light green color, and flat and round fruits ripen in October. Since green tea is rich in various minerals and salt, you can feel it immediately when you chew green tea when you sweat and get tired, and people along the west coast have eaten it as herbs for a long time. Green tea is a grass that contains concentrated minerals in seawater. No matter how much you eat green tea, it does not generate thirst because it filters harmful substances from living organisms in seawater and concentrates only beneficial substances. Therefore, the salt contained in green tea can be said to be more beneficial to life than any other salt. With these characteristics of green tea, it is known as the best natural food that shows significant effects in the treatment and prevention of various diseases such as strengthening immune function, skin care, and diet, as well as removing sukbyeon. Green tea is a salt plant that consumes ingredients dissolved in seawater or tidal flats.It is rich in minerals such as calcium, magnesium, potassium, iron, dietary fiber, and amino acids, and contains various ingredients that are beneficial to the human body such as saponin and germanium. According to the National Fisheries Research Institute data, 100 g of green tea contains 2379 mg of calcium, 70 mg of iodine, 65% of sodium, and 50% of vegetable fiber, and contains 7 times more calcium than milk, 20 times more iron than seaweed and 40 times more than seaweed. , Potassium contains more than 90 minerals contained in seawater, such as 3 times more potassium than mandarin oranges, enabling the pharmacological efficacy of green tea itself described above. 100 g of green green tea contains 1,000 to 1,100 mg of sodium.

이는 곧 함초 100g을 섭취했을 때 25~27g의 소금과 맞먹는 짠맛을 내는 것이므로, 정제소금을 함초 추출물이나 함초 분말로 대체하는 경우 나트륨 과다 섭취에 대This means that when 100g of green tea is consumed, it has a salty taste equivalent to 25 to 27g of salt. Therefore, when replacing refined salt with green tea extract or green tea powder, it is very important to avoid excessive sodium intake.

한 염려를 하지 않아도 된다.You don't have to worry.

톳(Hizikia fusiformis)은 갈조식물문(褐藻植物門 Phaeophyta) 모자반과(Sargassaceae)에 속하는 다년생 식물로서, 겨울에 자라기 시작하여 이듬해 봄이 되면 30~100㎝까지 자란다. 몸은 암수 딴 그루이고 섬유상의 헛뿌리가 나와 단단하게 바위에 붙어 자라며, 원기둥 모양으로 곧추서는데 한 번 깃털 모양으로 가지를 낸다. 번식은 유성생식과 영양번식으로 한다. 한국·중국·일본에만 분포하는데 파도의 영향을 받으며 경사가 완만하고 울퉁불퉁한 바위 위에서 무성하게 자란다. 채취하여 식용으로 쓴다. 칼륨, 칼슘, 인 등 각종 무기질이 풍부하게 함Hizikia fusiformis is a perennial plant belonging to the Sargassaceae family of Phaeophyta. It begins to grow in winter and grows up to 30-100 cm in the spring of the following year. The body is male and female, and fibrous splinters come out and grow firmly attached to the rock, and they stand upright in a cylinder shape, but once branched into a feather shape. Reproduction is through sexual reproduction and vegetative reproduction. It is distributed only in Korea, China, and Japan. It is affected by waves and grows lushly on a gentle, uneven rock. It is collected and used for food. Rich in various minerals such as potassium, calcium and phosphorus

유되어 있어 혈액을 깨끗하게 하므로 동맥경화를 막아주며 심혈관계 질환에 우수한 예방 효과를 나타낸다. 특히 톳은 천연 칼슘제라는 말이 있을 정도로 칼슘이 많이 들어 있다. 그래서 톳을 꾸준히 섭취하면 치아가 튼튼해지고 머리털이 윤택해진다고 한다.Because it is oily, it cleans the blood, so it prevents arteriosclerosis and shows excellent preventive effect on cardiovascular diseases. In particular, tot contains a lot of calcium so that it is said that it is a natural calcium agent. So, it is said that if you consume Toot consistently, your teeth will be strong and your hair will be rich.

이하, 좀더 구체적으로 본 발명의 즉석 떡국용 분말 조미식품 제조공정을 설명한다. 그러나 본 발명의 범위가 아래 기재에만 한정되는 것이 아님은 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자에게 자명하다.Hereinafter, in more detail, the instant rice cake soup powder seasoned food manufacturing process of the present invention will be described. However, it is apparent to those of ordinary skill in the art that the scope of the present invention is not limited to the following description.

본 발명의 분말 조미식품에 함유되는 함초 추출물 또는 함초 분말을 제조하는 방법은 아래와 같다.A method of preparing the green tea extract or green tea powder contained in the powdered seasoned food of the present invention is as follows.

함초 추출물 제조방법은 다음과 같다. 먼저, 표면에 존재하는 이물질 등을 제거하기 위하여 건조 상태의 함초를 세척하고 건조시킨다. 함초의 10 ~ 15배 부피의 정제수, 증류수, 메탄올, 에탄올 등과 같은 저급 알콜 또는 이들의 혼합 용매를 가하여, 100 ~ 150℃로 1 ~ 2시간 동안 추출하고, 침전물에 대하여 위 과정을 2 ~ 5회 반복하여 극성 용매에 용해되는 추출물 및 침전물을 얻는 단계, 그리고, 상기 추출 단계에서 얻어진 추출액을 여과한후, 이를 감압 농축기에서 농축하고, 이를 동결건조 또는 진공건조, 바람직하게는 동결건조하여 분말 추출물을 만드는 단계를 거쳐서 제조된다.The method for preparing the green tea extract is as follows. First, the dried green tea is washed and dried in order to remove foreign substances present on the surface. Add 10 to 15 times the volume of green tea, lower alcohol such as distilled water, methanol, ethanol, or a mixed solvent thereof, extract at 100 to 150°C for 1 to 2 hours, and perform the above process 2 to 5 times for the precipitate. Repeatedly obtaining an extract and a precipitate dissolved in a polar solvent, and after filtering the extract obtained in the extraction step, it is concentrated in a vacuum concentrator, and freeze-dried or vacuum-dried, preferably freeze-dried to obtain a powder extract. It is manufactured through the steps of making.

함초 분말은 상기 추출 단계, 농축 단계, 건조단계 등을 거치지 않고, 세척 및 건조 후 미세하게 분말화하는 방법으로 제조된다.The green tea powder is prepared by a method of finely powdering after washing and drying without going through the extraction step, concentration step, drying step, etc.

본 발명에서는 상기 함초 추출물 또는 함초 분말을 1종만 가하여 분말 조미식품을 제조하는 것도 가능하고, 상기 함초 추출물과 함초 분말을 혼합하여 분말 조미식품을 제조할 수도 있다.본 발명의 분말 조미식품에 사용되는 톳 추출물 또는 톳 분말은 상기 함초 추출물 또는 함초 분말 제조방법과 동일한 방법으로 제조한다.In the present invention, it is possible to prepare a powdered seasoned food by adding only one type of the green tea extract or green tea powder, or by mixing the green tea extract and green tea powder to prepare a powdered seasoned food. Tot extract or tot powder is prepared by the same method as the method for producing the green tea extract or green tea powder.

본 발명의 분말 조미식품에 함유되는 사골 진액을 제조하는 방법은 아래와 같다.A method of preparing the ethmoid extract contained in the powdered seasoned food of the present invention is as follows.

선별하여 일정한 크기로 절단한 사골을 물로 세척한 다음 사골에 정제수를 혼합한 후, 110 ~ 120℃에서 1 ~ 2시간 동안 2 ~5kg/㎠ 의 압력 하에 가열하여 추출한 다음, 진액 위쪽으로 떠오르는 지방분과 부유물을 분리한 후 농축, 여과하였다. 얻어진 사골 진액은 905 ~ 120℃로 30분가량 살균한 후, 냉각하여 지방을 제거한 농축액을 여과하고 건조하여 최종적으로 사골 진액 분말을 제조한다.After washing the ethmoid bones that have been selected and cut to a certain size with water, mixed with purified water in the ethmoid bones, extracted by heating at 110 to 120°C for 1 to 2 hours under a pressure of 2 to 5 kg/㎠, and then the fat powder floating above the essence and After separating the suspended matter, it was concentrated and filtered. The obtained ethmoid extract is sterilized at 905 ~ 120℃ for about 30 minutes, and then the concentrate to remove fat by cooling is filtered and dried to finally prepare ethmoid extract powder.

위와 같이 제조한 사골 진액 분말과 포도당 및 함초 추출물 또는 함초 분말 중 1종 이상, 톳을 주원료로 하여 이를 혼합함으로써 본 발명의 즉석 떡국용 분말 조미식품을 제조할 수 있다.The powdered seasoned food for instant rice cake soup of the present invention can be prepared by mixing at least one of the ethmoid extract powder prepared as above and one or more of glucose and green tea extract or green tea powder, and tot as the main raw material.

또한, 본 발명의 분말 조미식품에는 상기 주원료 외에 미분염, 고지방 분말, 5' 구아닐산이나트륨, 5' 이노신산이나트륨, 시판 유미분(팜유, 전분당, 카제인나트륨, 제이인산칼륨, 레시틴, 글리세린지방산에스테르, 정제염),시판 감칠맛분(조미육분, 감칠맛 베이스, 정제염, 말토덱스트린, 무수결정포도당, 간장분말, 정제우지, 정백당,마늘분말, 양파분말, 5'리보뉴클레오티드이나트륨), 시판 복합조미식품(에컨대 우마미인헨서유엠비™ 등),쇠고기 농축분말, 양파분말, 마늘분말, 건파, 지단후레이크, 5'리보뉴클레오티드이나트륨, 덱스트린, 김, 흑후추분말, 글리신, 동결건조당근, 호박산이나트륨을 준비하여 이를 상기 주원료와 혼합함으로써 분말 조미식품을 제조하여 감칠맛과 단맛 등 풍부한 맛을 더할 수 있다.상기 원료들의 배합비는 우골 진액(우골 진액 100중량%에 대하여 사골 진액 분말 40~80중량%, 미분염 5~10중량%, 고지방 분말 2~10중량%, 5' 구아닐산이나트륨 01~1중량%, 5' 이노신산이나트륨 01~1중량%이 포함됨) 16~22중량%, 포도당 16~22중량%, 함초 추출물 또는 함초 분말 중 1종 이상 5~15중량%, 톳 추출물 또는 톳 분말 중 1종 이상 3~15중량%, 시판 유미분(팜유, 전분당, 카제인나트륨, 제이인산칼륨, 레시틴 글리세린지방산에스테르,(정제염) 9~15중량%, 시판 감칠맛분(조미육분, 감칠맛 베이스, 정제염, 말토덱스트린, 무수결정포도당,간장분말, 정제우지, 정백당, 마늘분말, 양파분말, 5'-리보뉴클레오티드이나트륨) 7~13중량%, 시판 복합조미식품(예컨대, 우마미인헨서유엠비™ 등) 2~7중량%, 시판 쇠고기 농축분말 01~6중량%, 마늘분말 01~3중량%, 지단In addition, the powdered seasoned food of the present invention includes fine powder, high fat powder, 5'disodium guanylate, 5'disodium inosine, and commercial milk powder (palm oil, starch sugar, casein sodium, potassium diphosphate, lecithin, glycerin fatty acid) in addition to the main ingredients. Ester, refined salt), commercially available umami flavor (seasoned meat powder, umami base, refined salt, maltodextrin, anhydrous crystalline glucose, soy sauce powder, refined beef tallow, white sugar, garlic powder, onion powder, 5'ribonucleotide disodium), commercially available complex seasoning food (E.g. Umami Enhancer UMB™, etc.), concentrated beef powder, onion powder, garlic powder, green onion, zidane flakes, 5'disodium ribonucleotide, dextrin, seaweed, black pepper powder, glycine, freeze-dried carrots, and disodium succinate. By preparing and mixing this with the main ingredients, a powdered seasoned food can be prepared to add rich taste such as umami and sweetness. The blending ratio of the ingredients is beef bone extract (40 to 80% by weight of beef bone extract powder, fine powder relative to 100% by weight of beef bone extract). 5-10% by weight of salt, 2-10% by weight of high fat powder, 01-1% by weight of 5'disodium guanylate, 01-1% by weight of 5'disodium inosine) 16-22% by weight, 16-22% of glucose %, 1 or more 5-15% by weight of green tea extract or green tea powder, 3-15% by weight of 1 or more fusiformis extract or powder, commercial milk powder (palm oil, starch sugar, sodium caseinate, potassium dibasic, lecithin glycerin Fatty acid ester, (refined salt) 9-15% by weight, commercially available umami powder (seasoned meat powder, umami base, refined salt, maltodextrin, anhydrous crystalline glucose, soy sauce powder, refined beef tallow, white sugar, garlic powder, onion powder, 5'-ribo) Disodium nucleotide) 7 to 13% by weight, commercially available complex seasoning foods (e.g., Umami Enhancer UMB™, etc.) 2 to 7% by weight, commercially available beef concentrate powder 01 to 6% by weight, garlic powder 01 to 3% by weight, Zidane

후레이크 01~5중량%, 5'-리보뉴클레오티드이나트륨 01~4중량%, 덱스트린 01~3중량%, 흑후추분말 01~3중량%,동결건조당근 01~1중량%, 양파분말 01~6중량%, 건파 01~6중량%, 김 01~4중량%, 글리신 01~3중량%, 호박산이나트륨 01~3중량%과 같다. 이와 같은 조합비로 원료를 조합하였을 때 가장 조화로운 미감을 느낄 수 있는 것Flakes 01-5% by weight, 5'-ribonucleotide disodium 01-4% by weight, dextrin 01-3% by weight, black pepper powder 01-3% by weight, freeze-dried carrots 01-1% by weight, onion powder 01-6% by weight , Dried leek 01 to 6% by weight, laver 01 to 4% by weight, glycine 01 to 3% by weight, and disodium succinate 01 to 3% by weight. The most harmonious aesthetics can be felt when ingredients are combined with such a combination ratio.

으로 파악되었다.Was identified as.

상기 혼합 제조된 분말 조미식품은 즉석 떡국 국물뿐 아니라 면류의 국물에 사용하거나 찌개류, 무침, 볶음 등에도 조미 용도로 사용할 수 있다.The mixed-prepared powdered seasoned food can be used not only for instant rice cake soup, but also for soup of noodles, or for seasoning, such as stew, seasoning, and stir-fry.

또한, 상기 혼합된 분말은 담황색의 분말로 1회 사용 분량(6~20g)으로 포장하여 제품화하는 것이 바람직하다.In addition, it is preferable to commercialize the mixed powder by packaging it in a single use amount (6-20 g) as a pale yellow powder.

본 발명에 의해 제조된 즉석 떡국용 분말 조미식품은 정제염 대신 함초 추출물 또는 함초 분말을 함유하고 있어서 나트륨의 함량이 적고 칼슘, 마그네슘, 칼륨, 철분 등 다량의 무기질과 식이섬유소, 아미노산이 풍부하고 사포닌, 게르마늄 등 인체에 유익한 각종 성분들이 함유되어 있어, 정제소금을 함유하고 있는 일반 분말스프보다건강에 유익하다.Powdered seasoned food for instant rice cake soup prepared by the present invention contains green tea extract or green tea powder instead of purified salt, so the content of sodium is low, and it is rich in a large amount of minerals such as calcium, magnesium, potassium, iron, dietary fiber, amino acids, and saponins, It contains various ingredients that are beneficial to the human body such as germanium, so it is more beneficial to health than general powder soup containing refined salt.

뿐만 아니라, 본 발명에 의해 제조된 즉석 떡국용 분말 조미식품은 함초, 톳을 함유함으로써 깔끔하고 개운한 국물맛을 내게 해준다.In addition, the powdered seasoning food for instant rice cake soup prepared according to the present invention contains green tea and tot so that it gives a clean and refreshing taste of soup.

Claims (1)

우골 진액(우골 진액 100중량%에 대하여 사골 진액 분말 40~80중량%, 미분염 5~10중량%, 고지방 분말 2~10중량%, 5' 구아닐산이나트륨 01~1중량%, 5' 이노신산이나트륨 01~1중량%) 16~22중량%, 포도당 16~22중량%, 함초추출물 또는 함초 분말 중 1종 이상 5~15중량%, 톳 추출물 또는 톳 분말 중 1종 이상 3~15중량%, 유미분(팜유,
전분당, 카제인나트륨, 제이인산칼륨, 레시틴 글리세린지방산에스테르, 정제염) 9~15중량%, 감칠맛분(조미육분,감칠맛 베이스, 정제염, 말토덱스트린, 무수결정포도당, 간장분말, 정제우지, 정백당, 마늘분말, 양파분말, 5'리보뉴클레오티드이나트륨) 7~13중량%, 복합조미식품 2~7중량%, 쇠고기 농축분말 01~6중량%, 마늘분말 01~3중량%, 지단후레이크 01~5중량%, 5`-리보뉴클레오티드이나트륨 01~4중량%, 덱스트린 01~3중량%, 흑후추분말01~3중량%, 동결건조당근 01~1중량%, 양파분말 01~6중량%, 건파 01~6중량%, 김 01~4중량%, 글리신 01~3중량% 및 호박산이나트륨 01~3중량%가 혼합되어 제조된 것을 특징으로 하는 즉석 떡국용 분말 조미식품Bovine extract (based on 100% by weight of bovine extract, ethmoid extract powder 40-80% by weight, fine salt 5-10% by weight, high fat powder 2-10% by weight, 5′ disodium guanylate 01-1% by weight, 5′ inosinic acid Sodium 01 to 1% by weight) 16 to 22% by weight, glucose 16 to 22% by weight, 5 to 15% by weight of at least one of green tea extract or green tea powder, 3 to 15% by weight of at least one of hepatitis extract or hepatitis powder, Milk powder (palm oil,
Starch sugar, sodium caseinate, dibasic potassium phosphate, lecithin glycerin fatty acid ester, refined salt) 9-15% by weight, umami (seasoned meat, umami base, refined salt, maltodextrin, anhydrous crystalline glucose, soy sauce powder, refined tallow, white sugar, Garlic powder, onion powder, 5'ribonucleotide disodium) 7 to 13% by weight, complex seasoned food 2 to 7% by weight, concentrated beef powder 01 to 6% by weight, garlic powder 01 to 3% by weight, zidane flakes 01 to 5 %, 5`-ribonucleotide disodium 01~4 wt%, dextrin 01~3 wt%, black pepper powder 01~3 wt%, freeze-dried carrot 01~1 wt%, onion powder 01~6 wt%, dry onion 01~6 Powder seasoned food for instant rice cake soup, characterized in that it is prepared by mixing weight%, laver 01-4% by weight, glycine 01-3% by weight, and disodium succinate 01-3% by weight
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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102620253B1 (en) * 2022-12-12 2024-01-02 김태석 Method for manufacturing seasoning powder for use in steamed dishes

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102620253B1 (en) * 2022-12-12 2024-01-02 김태석 Method for manufacturing seasoning powder for use in steamed dishes

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