KR20210003025A - Natural seasoning composition and manufacturing the same - Google Patents
Natural seasoning composition and manufacturing the same Download PDFInfo
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- KR20210003025A KR20210003025A KR1020190079057A KR20190079057A KR20210003025A KR 20210003025 A KR20210003025 A KR 20210003025A KR 1020190079057 A KR1020190079057 A KR 1020190079057A KR 20190079057 A KR20190079057 A KR 20190079057A KR 20210003025 A KR20210003025 A KR 20210003025A
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- 239000000203 mixture Substances 0.000 title claims abstract description 72
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 48
- 238000004519 manufacturing process Methods 0.000 title abstract description 30
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims abstract description 56
- 229910052791 calcium Inorganic materials 0.000 claims abstract description 56
- 239000011575 calcium Substances 0.000 claims abstract description 56
- 238000000855 fermentation Methods 0.000 claims abstract description 45
- 230000004151 fermentation Effects 0.000 claims abstract description 45
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 28
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 27
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 27
- 239000008213 purified water Substances 0.000 claims abstract description 22
- 150000003839 salts Chemical class 0.000 claims abstract description 19
- 239000008159 sesame oil Substances 0.000 claims abstract description 17
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 17
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 abstract description 33
- 241000209094 Oryza Species 0.000 abstract description 14
- 235000007164 Oryza sativa Nutrition 0.000 abstract description 14
- 235000009566 rice Nutrition 0.000 abstract description 14
- 230000000694 effects Effects 0.000 abstract description 13
- 238000001035 drying Methods 0.000 abstract description 12
- 235000013305 food Nutrition 0.000 abstract description 12
- 239000004480 active ingredient Substances 0.000 abstract description 8
- 238000002156 mixing Methods 0.000 abstract description 8
- 238000010521 absorption reaction Methods 0.000 abstract description 7
- 235000020776 essential amino acid Nutrition 0.000 abstract description 7
- 239000003797 essential amino acid Substances 0.000 abstract description 7
- 235000021321 essential mineral Nutrition 0.000 abstract description 7
- 239000004615 ingredient Substances 0.000 abstract description 7
- 230000004060 metabolic process Effects 0.000 abstract description 7
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 6
- 239000011707 mineral Substances 0.000 abstract description 6
- 238000010025 steaming Methods 0.000 abstract description 6
- 239000004278 EU approved seasoning Substances 0.000 abstract description 5
- 238000000034 method Methods 0.000 abstract description 5
- 239000007788 liquid Substances 0.000 abstract 2
- 229930006000 Sucrose Natural products 0.000 description 13
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 13
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 8
- 241000894006 Bacteria Species 0.000 description 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 4
- 150000001413 amino acids Chemical class 0.000 description 4
- 239000004310 lactic acid Substances 0.000 description 4
- 235000014655 lactic acid Nutrition 0.000 description 4
- 235000015097 nutrients Nutrition 0.000 description 4
- 239000007864 aqueous solution Substances 0.000 description 3
- 238000010411 cooking Methods 0.000 description 3
- 238000001914 filtration Methods 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 235000019600 saltiness Nutrition 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
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- 206010003210 Arteriosclerosis Diseases 0.000 description 1
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- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
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- 230000003412 degenerative effect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
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- 235000013410 fast food Nutrition 0.000 description 1
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- 210000001156 gastric mucosa Anatomy 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
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- 238000005259 measurement Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
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- 230000001766 physiological effect Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
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- 230000001954 sterilising effect Effects 0.000 description 1
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- 230000009466 transformation Effects 0.000 description 1
- 238000009966 trimming Methods 0.000 description 1
Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
-
- 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
-
- 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
-
- 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
- A23V2250/15—Inorganic Compounds
- A23V2250/156—Mineral combination
- A23V2250/1578—Calcium
Abstract
Description
본 발명은 천연조미료 조성물 및 그 제조방법에 관한 것으로, 더욱 상세하게는 음식의 맛을 향상시킬 뿐만 아니라, 콩나물의 고유성분 및 발효에 의하여 발생하는 유효성분과 인체의 각종 신진대사를 지원하는 필수적인 미네랄인 칼슘 및 상기 칼슘의 체내 흡수를 촉진하는 구연산이 다량 함유되어, 인체에 필요한 미네랄인 칼슘 보충효과를 나타내며, 인체에 필요한 필수 아미노산이 다량 함유되어 있어 취식자의 건강을 증진시키는 효과를 나타내는 천연조미료 조성물 및 그 제조방법에 관한 것이다.The present invention relates to a natural seasoning composition and a method of manufacturing the same, and more particularly, not only to improve the taste of food, but also to the intrinsic component of bean sprouts and the active ingredient generated by fermentation, and an essential mineral that supports various metabolisms of the human body. A natural seasoning composition that contains a large amount of calcium and citric acid, which promotes the absorption of the calcium in the body, shows the effect of replenishing calcium, a mineral necessary for the human body, and shows the effect of improving the health of the eater because it contains a large amount of essential amino acids necessary for the human body; and It relates to a manufacturing method.
본 발명은 천연조미료 조성물 및 그 제조방법에 관한 것으로, 더욱 상세하게는 음식의 맛을 향상시킬 뿐만 아니라, 콩나물의 고유성분 및 발효에 의하여 발생하는 유효성분과 인체의 각종 신진대사를 지원하는 필수적인 미네랄인 칼슘 및 상기 칼슘의 체내 흡수를 촉진하는 구연산이 다량 함유되어, 인체에 필요한 미네랄인 칼슘 보충효과를 나타내며, 인체에 필요한 필수 아미노산이 다량 함유되어 있어 취식자의 건강을 증진시키는 효과를 나타내는 천연조미료 조성물 및 그 제조방법에 관한 것이다. 최근 급격한 산업사회의 발전에 따른 식생활 패턴의 서구화에 따라 육류의 소비가 크게 증가하면서 암을 비롯한고혈압, 심장병, 당뇨병 및 치매와 같은 여러 퇴행성 성인병이 크게 증가하고 있다.The present invention relates to a natural seasoning composition and a method of manufacturing the same, and more particularly, not only to improve the taste of food, but also to the intrinsic component of bean sprouts and the active ingredient generated by fermentation, and an essential mineral that supports various metabolisms of the human body. A natural seasoning composition that contains a large amount of calcium and citric acid, which promotes the absorption of the calcium in the body, shows the effect of replenishing calcium, a mineral necessary for the human body, and shows the effect of improving the health of the eater because it contains a large amount of essential amino acids necessary for the human body; and It relates to a manufacturing method. With the recent rapid development of the industrial society and the westernization of dietary patterns, meat consumption has increased significantly, and various degenerative adult diseases such as cancer, hypertension, heart disease, diabetes and dementia are increasing significantly.
또한, 국민소득의 증가에 따른 생활수준의 향상과 더불어, 급격한 핵가족화 시대로의 변모로 인스턴트 및 편의식품의 소비가 증가하고 있으며, 아울러 가공식품을 주로 취급하는 식품서비스업 및 외식산업의 규모가 급성장하게 되었다. In addition, consumption of instant and convenience foods is increasing due to the rapid transformation into the era of nuclear family, along with the improvement of living standards due to the increase in national income, and the scale of the food service industry and the restaurant industry mainly handling processed foods is growing rapidly. Was done.
따라서, 인체 유해성이 문제시되고 있는 화학조미료 및 화학합성 식품첨가물에 노출되는 빈도가 커짐에 따라 국 Therefore, as the frequency of exposure to chemical seasonings and chemically synthesized food additives, which is a problem for human health, increases.
민건강이 크게 위협을 받고 있다. 또한, 최근 소비자들은 인스턴트 및 편의 식품보다는 자연식품, 건강지향의식품을 크게 선호하고 있으며, 특히 천연 고유의 맛과 향 그리고 생리활성을 지닌 건강기능식품의 소비가 증가하고 있다.Civil health is greatly threatened. In addition, recently, consumers prefer natural foods and health-oriented foods rather than instant and convenient foods, and in particular, consumption of health functional foods having a natural taste and aroma and physiological activity is increasing.
종래에는 인체 안전성, 영양성 및 맛의 인위성에 문제시되고 있는 화학조미료를 대체할 수 있는 천연조미료가많이 개발되어 왔으나 대부분 원료를 그대로 또는 증숙처리 후 건조하고 분말화하여 혼합한 후 제조된 것으로조미료 맛과 향이 화학조미료에 비해 매우 떨어질 뿐 아니라 물에 대한 용해성이 낮아 천연 특유의 맛을 조화롭게 살리지 못하는 문제점이 있었다.Conventionally, many natural seasonings have been developed that can replace chemical seasonings that are problematic for human safety, nutritionality, and taste, but most of them are prepared after mixing raw materials as they are or after steaming, drying and powdering. Not only is the fragrance very inferior to that of the chemical seasoning, but also has low solubility in water, so that the unique taste of nature cannot be harmonized.
또한, 천연 원료들을 조미료로 사용하기 위해서는 각각의 재료를 용도에 맞게 가공하여 다듬어서 사용해야 하는번거로운 단점이 있고, 음식을 조리할 때마다 맛을 맞추기 위하여 여러 가지 재료를 넣고 맛을 보아야 하기 때문에, 효율성과 편의성이 저하되는 문제점이 있었다.In addition, in order to use natural ingredients as seasonings, there is a cumbersome disadvantage of using each ingredient after processing and trimming according to the purpose.Every time food is cooked, various ingredients must be added and tasted to match the taste. There was a problem that convenience was deteriorated.
본 발명의 목적은 콩나물의 고유성분 및 발효에 의하여 발생하는 유효성분과 인체의 각종 신진대사를 지원하는필수적인 미네랄인 칼슘 및 상기 칼슘의 체내 흡수를 촉진하는 구연산이 다량 함유되어, 인체에 필요한 미네랄인 칼슘 보충효과를 나타내며, 인체에 필요한 필수 아미노산이 다량 함유되어 있어 취식자의 건강을 증진시키는효과를 나타내는 천연조미료 조성물 및 그 제조방법을 제공하는 것이다.It is an object of the present invention to contain a large amount of the intrinsic ingredients of bean sprouts, active ingredients generated by fermentation, calcium, which is an essential mineral that supports various metabolism of the human body, and citric acid, which promotes absorption of the calcium in the body, It is intended to provide a natural seasoning composition and a method of manufacturing the same, which exhibits a supplemental effect, and contains a large amount of essential amino acids necessary for the human body, thereby improving the health of eaters.
본 발명의 다른 목적은 고른 조미효과를 나타내어, 음식의 맛을 향상시킬 뿐만 아니라, 물에 대한 용해성이 우수하여, 조리시에 효율성을 향상시키는 천연조미료 조성물 및 그 제조방법을 제공하는 것이다.Another object of the present invention is to provide a natural seasoning composition that exhibits an even seasoning effect, improves the taste of food, has excellent solubility in water, and improves efficiency during cooking, and a method for producing the same.
본 발명의 목적은 정제수, 고두밥, 정제염, 정백당, 참기름 및 칼슘 콩나물 발효액으로 이루어지는 것을 특징으로 하는 천연조미료 조성물을 제공함에 의해 달성된다.An object of the present invention is achieved by providing a natural seasoning composition comprising purified water, godubap, refined salt, white sugar, sesame oil, and fermented calcium bean sprouts.
본 발명의 바람직한 특징에 따르면, 상기 천연조미료 조성물은 정제수 100 중량부, 고두밥 20 내지 23 중량부,정제염 05 내지 1 중량부, 정백당 01 내지 03 중량부, 참기름 2 내지 4 중량부 및 칼슘 콩나물 발효액 04내지 06 중량부로 이루어지는 것으로 한다.According to a preferred feature of the present invention, the natural seasoning composition is 100 parts by weight of purified water, 20 to 23 parts by weight of godubap, 05 to 1 parts by weight of refined salt, 01 to 03 parts by weight of white sugar, 2 to 4 parts by weight of sesame oil, and fermented calcium bean sprouts 04 To 06 parts by weight.
본 발명의 더 바람직한 특징에 따르면, 상기 칼슘 콩나물 발효액은 칼슘 콩나물 100 중량부, 설탕 90 내지 110중량부, 구연산 2 내지 6 중량부를 혼합하고 발효하여 제조된 발효조성물 여과하고, 여과된 발효조성물에 효모균 또는 락트산균을 접종하여 숙성시키고, 살균하여 제조되는 것으로 한다.According to a more preferred feature of the present invention, the calcium bean sprouts fermentation broth is a fermentation composition prepared by mixing and fermenting 100 parts by weight of calcium bean sprouts, 90 to 110 parts by weight of sugar, and 2 to 6 parts by weight of citric acid, and filtering the fermentation composition with yeast. Alternatively, lactic acid bacteria are inoculated, aged, and sterilized.
또한, 본 발명의 목적은 생쌀을 정제수에 함침하고 탈수한 후에 쪄내는 고두밥제조단계, 상기 고두밥제조단계를통해 제조된 고두밥에 정제수, 정제염, 정백당, 참기름 및 칼슘 콩나물 발효액을 혼합하여 혼합물을 제조하는혼합물제조단계, 상기 혼합물제조단계를 통해 제조된 혼합물을 발효하는 발효단계 및 상기 발효단계를 통해 발효된 혼합물을 건조하는 건조단계로 이루어지는 것을 특징으로 하는 천연조미료 조성물의 제조방법을 제공함에의해서도 달성될 수 있다.In addition, an object of the present invention is to prepare a mixture by mixing the fermented water, refined salt, refined white sugar, sesame oil and calcium bean sprouts with the godubap manufacturing step in which uncooked rice is impregnated with purified water and steamed after dehydration, the godubap manufactured through the godubap manufacturing step. A mixture production step, a fermentation step of fermenting the mixture produced through the mixture production step, and a drying step of drying the fermented mixture through the fermentation step can be achieved by providing a method for producing a natural seasoning composition. I can.
본 발명의 바람직한 특징에 따르면, 상기 고두밥제조단계는 생쌀을 정제수에 12시간 동안 함침하고 탈수한 후에100 내지 110℃의 온도에서 25 내지 35분 동안 쪄내는 과정으로 이루어지는 것으로 한다.According to a preferred feature of the present invention, the step of producing godubap consists of impregnating uncooked rice in purified water for 12 hours, dehydrating, and then steaming for 25 to 35 minutes at a temperature of 100 to 110°C.
본 발명의 더 바람직한 특징에 따르면, 상기 혼합물은 정제수 100 중량부, 고두밥 20 내지 23 중량부, 정제염05 내지 1 중량부, 정백당 01 내지 03 중량부, 참기름 2 내지 4 중량부 및 칼슘 콩나물 발효액 04 내지 06중량부로 이루어지는 것으로 한다.According to a more preferred feature of the present invention, the mixture is 100 parts by weight of purified water, 20 to 23 parts by weight of godubap, 05 to 1 parts by weight of refined salt, 01 to 03 parts by weight per white sugar, 2 to 4 parts by weight of sesame oil, and fermented calcium bean sprouts from 04 to It shall consist of 06 parts by weight.
본 발명의 더욱 바람직한 특징에 따르면, 상기 칼슘 콩나물 발효액은 정제수에 칼슘 분말을 혼합하여 칼슘 수용액을 형성하고, 상기 칼슘 수용액에 불린 콩을 수경재배하여 칼슘 콩나물을 재배하고, 재배된 칼슘 콩나물 100중량부, 설탕 90 내지 110 중량부, 구연산 2 내지 6 중량부를 혼합하여 가당 칼슘 콩나물을 형성하고, 상기 가당 칼슘 콩나물을 1 내지 15 ℃의 온도에서 10 내지 50 일간 발효하여 발효조성물을 제조하고, 상기 발효조성물을 여과한 후에 효모균 또는 락트산균을 접종하고 0 내지 5℃의 온도에서 10 내지 90일 동안 숙성시키고, 숙성된 발효조성물을 가열살균한 후에 서냉하여 제조되는 것으로 한다.According to a more preferred feature of the present invention, the calcium bean sprouts fermentation broth is mixed with a calcium powder in purified water to form a calcium aqueous solution, and soaked in the calcium aqueous solution is hydroponically cultivated to cultivate calcium sprouts, and 100 parts by weight of the grown calcium sprouts , 90 to 110 parts by weight of sugar and 2 to 6 parts by weight of citric acid are mixed to form sweetened calcium sprouts, and the sweetened calcium sprouts are fermented at a temperature of 1 to 15° C. for 10 to 50 days to prepare a fermentation composition, and the fermentation composition After filtration, yeast or lactic acid bacteria are inoculated, aged for 10 to 90 days at a temperature of 0 to 5°C, and the aged fermentation composition is heat sterilized and then slow cooled.
본 발명의 더욱 더 바람직한 특징에 따르면, 상기 건조단계는 드럼드라이어를 이용하여 180℃ 온도에서 진행되는 것으로 한다.According to an even more preferred feature of the present invention, the drying step is to be performed at a temperature of 180 ℃ using a drum dryer.
본 발명에 따른 천연조미료 조성물 및 그 제조방법은 콩나물의 고유성분 및 발효에 의하여 발생하는 유효성분과인체의 각종 신진대사를 지원하는 필수적인 미네랄인 칼슘 및 상기 칼슘의 체내 흡수를 촉진하는 구연산이 다량함유되어, 인체에 필요한 미네랄인 칼슘 보충효과를 나타내며, 인체에 필요한 필수 아미노산이 다량 함유되어있어 취식자의 건강을 증진시키는 천연조미료를 제공한다.The natural seasoning composition and its manufacturing method according to the present invention contain a large amount of calcium, which is an essential mineral that supports various metabolism of the human body, and the intrinsic component of bean sprouts and active ingredients generated by fermentation, and citric acid that promotes absorption of the calcium in the body. , It shows the effect of supplementing calcium, a mineral necessary for the human body, and contains a large amount of essential amino acids necessary for the human body, providing a natural seasoning that promotes the health of the eater.
또한, 고른 조미효과를 나타내어, 음식의 맛을 향상시킬 뿐만 아니라, 물에 [0019] 대한 용해성이 우수하여, 조리시에효율성을 향상시키는 천연조미료를 제공한다.In addition, it exhibits an even seasoning effect, not only improves the taste of food, but also has excellent solubility in water, providing a natural seasoning that improves efficiency during cooking.
도 1은 본 발명에 따른 천연조미료 조성물의 제조방법을 나타낸 순서도이다.1 is a flow chart showing a method of manufacturing a natural seasoning composition according to the present invention.
이하에는, 본 발명의 바람직한 실시예와 각 성분의 물성을 상세하게 설명하되, 이는 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자가 발명을 용이하게 실시할 수 있을 정도로 상세하게 설명하기 위한 것이지, 이로인해 본 발명의 기술적인 사상 및 범주가 한정되는 것을 의미하지는 않는다.Hereinafter, a preferred embodiment of the present invention and the physical properties of each component will be described in detail, but this is for explaining in detail enough that one of ordinary skill in the art can easily implement the invention, This does not mean that the technical spirit and scope of the present invention are limited.
본 발명에 따른 천연조미료 조성물은 정제수, 고두밥, 정제염, 정백당, 참기름 및 칼슘 콩나물 발효액으로 이루어지며, 정제수 100 중량부, 고두밥 20 내지 23 중량부, 정제염 05 내지 1 중량부, 정백당 01 내지 03 중량부, 참기름 2 내지 4 중량부 및 칼슘 콩나물 발효액 04 내지 06 중량부로 이루어지는 것이 더욱 바람직하다.The natural seasoning composition according to the present invention consists of purified water, godubap, refined salt, white sugar, sesame oil and calcium bean sprout fermentation broth, and 100 parts by weight of purified water, 20 to 23 parts by weight of godubap, 05 to 1 parts by weight of refined salt, 01 to 03 parts by weight of white sugar It is more preferable to consist of 2 to 4 parts by weight of sesame oil and 04 to 06 parts by weight of calcium bean sprout fermentation broth.
상기 고두밥은 20 내지 23 중량부가 함유되며, 본 발명에 따른 천연조미료 조성물의 주재료로 사용되는데, 생쌀을 정제수에 12시간 동안 함침하고 탈수한 후에 100 내지 110℃의 온도에서 25 내지 35분 동안 쪄내는 과정을통해 제조된다.The godubap contains 20 to 23 parts by weight, and is used as the main material of the natural seasoning composition according to the present invention. After impregnating raw rice in purified water for 12 hours and dehydrating, steaming for 25 to 35 minutes at a temperature of 100 to 110°C It is manufactured through the process.
상기 고두밥은 상기와 같은 혼합물이 혼합되었을 때, 칼슘 콩나물 발효액으로 인해 발효과정이 진행될 때, 미생물의 영양성분으로 작용하는 역할을 하며, 상기 고두밥의 함량이 20 중량부 미만이면, 발효과정의 효율성이 저하되며, 고두밥의 함량이 23 중량부를 초과하게 되면, 상대적으로 정제염이나 정백당과 같은 성분의 함량이 낮아져, 조미료로써의 기능성이 저하된다.The godubap serves as a nutrient component of microorganisms when the fermentation process proceeds due to the calcium bean sprout fermentation broth when the mixture as described above is mixed, and when the content of the godubap is less than 20 parts by weight, the efficiency of the fermentation process is When the content of godubap exceeds 23 parts by weight, the content of ingredients such as refined salt or white sugar is relatively lowered, and the functionality as a seasoning is deteriorated.
상기 정제염은 05 내지 1 중량부가 함유되며, 본 발명에 따른 천연조미료 조성물에 짠맛을 부여하는 역할을 하는데, 이온수지막으로 불순물과 중금속 등을 제거하여 얻어진다.The purified salt contains 05 to 1 part by weight, and serves to impart saltiness to the natural seasoning composition according to the present invention, and is obtained by removing impurities and heavy metals with an ion resin film.
상기 정제염의 함량이 05 중량부 미만이면 본 발명에 따른 천연조미료 조성물의 짠맛이 저하되어 조미료의 투입양이 증가하게 되며, 정제염의 함량이 1 중량부를 초과하게 되면, 짠맛이 지나치게 증가하게 된다.If the content of the refined salt is less than 05 parts by weight, the saltiness of the natural seasoning composition according to the present invention decreases and the amount of seasoning is increased, and when the content of the refined salt exceeds 1 part by weight, the saltiness is excessively increased.
상기 정백당은 01 내지 03 중량부가 함유되며, 본 발명에 따른 천연조미료 조성물에 단맛을 부여하는 역할을하는데, 설탕 제조 과정에서 가장 먼저 만들어지는 작은 입자의 순도 높은 흰색의 설탕으로, 사탕수수나 사탕무를 원료로 하여 만드는데, 가공하기 이전의 원당(原糖)은 노르스름한 빛깔을 띠고 있다.The white sugar contains 01 to 03 parts by weight, and serves to impart sweetness to the natural seasoning composition according to the present invention. It is a small particle of high purity white sugar that is first made in the sugar manufacturing process. Made from raw materials, raw sugar before processing has a yellowish color.
상기 정백당의 함량이 01 중량부 미만이면, 단맛이 저하되어 조미료의 투입양이 증가하게 되며, 정박댕의 함량이 03 중량부를 초과하게 되면, 단맛이 지나치게 증가하고, 취식자의 건강에 안좋은 영향을 미치게 된다.If the content of the white sugar is less than 01 parts by weight, the sweetness decreases and the amount of seasoning is increased, and if the content of marinated dang exceeds 03 parts by weight, the sweet taste is excessively increased and adversely affects the health of the eater. do.
상기 참기름은 2 내지 4 중량부가 함유되며, 고소한 맛을 내며, 소화를 촉진하고, 위점막을 보호해주며, 동맥경화와 변비예방 효과를 나타내는 천연조미료 조성물을 제공하는 역할을 한다.The sesame oil contains 2 to 4 parts by weight, has a savory taste, promotes digestion, protects the gastric mucosa, and serves to provide a natural seasoning composition that exhibits arteriosclerosis and constipation prevention effects.
참기름의 함량이 2 중량부 미만이면, 상기의 효과가 미미하며, 참기름의 함량이 4 중량부를 초과하게 되면 느끼한 맛이 증가하며, 상대적으로 정제염이나 정백당과 같은 성분의 함량이 낮아져, 조미료로써의 기능성이 저하된다.When the content of sesame oil is less than 2 parts by weight, the above effect is insignificant, and when the content of sesame oil exceeds 4 parts by weight, the taste is increased, and the content of components such as refined salt and white sugar is relatively lowered, so that it is functional as a seasoning. This is degraded.
상기 칼슘 콩나물 발효액은 04 내지 06 중량부가 함유되며, 칼슘 콩나물 100 중량부, 설탕 90 내지 110 중량부, 구연산 2 내지 6 중량부를 혼합하고 발효하여 제조된 발효조성물 여과하고, 여과된 발효조성물에 효모균 또는 락트산균을 접종하여 숙성시키고, 살균하여 제조되는데, 콩나물의 고유성분 및 발효에 의하여 발생하는 유효성분과 인체의 각종 신진대사를 지원하는 필수적인 미네랄인 칼슘 및 상기 칼슘의 체내 흡수를 촉진하는 구연산이 다량 함유되어, 인체에 필요한 미네랄인 칼슘 보충효과를 나타내며, 인체에 필요한 필수 아미노산이 다량 함유되어 있어 취식자의 건강을 증진시키는 역할을 한다.The calcium bean sprouts fermentation broth contains 04 to 06 parts by weight, and a fermentation composition prepared by mixing and fermenting 100 parts by weight of calcium bean sprouts, 90 to 110 parts by weight of sugar, and 2 to 6 parts by weight of citric acid is filtered, and the filtered fermentation composition contains yeast or It is prepared by inoculating lactic acid bacteria, aging and sterilizing it.It contains a large amount of the intrinsic ingredients of bean sprouts, active ingredients generated by fermentation, calcium, an essential mineral that supports various metabolisms of the human body, and citric acid that promotes absorption of the calcium in the body. As a result, it shows the effect of replenishing calcium, a mineral necessary for the human body, and contains a large amount of essential amino acids necessary for the human body, and plays a role in promoting the health of the eater.
또한, 본 발명에 따른 천연조미료 조성물의 제조방법은 생쌀을 정제수에 함침하고 탈수한 후에 쪄내는 고두밥제조단계(S101), 상기 고두밥제조단계(S101)를 통해 제조된 고두밥에 정제수, 정제염, 정백당, 참기름 및 칼슘 콩나물 발효액을 혼합하여 혼합물을 제조하는 혼합물제조단계(S103), 상기 혼합물제조단계(S103)를 통해 제조된혼합물을 발효하는 발효단계(S105) 및 상기 발효단계(S105)를 통해 발효된 혼합물을 건조하는 건조단계(S107)로이루어진다.In addition, the method for producing a natural seasoning composition according to the present invention includes the step of producing godubap (S101) in which raw rice is impregnated with purified water and steamed after dehydration, and purified water, refined salt, and Jeongbaek sugar in the godubap prepared through the godubap manufacturing step (S101). A mixture production step (S103) of preparing a mixture by mixing sesame oil and calcium bean sprout fermentation broth (S103), a fermentation step (S105) of fermenting the mixture prepared through the mixture production step (S103), and fermentation through the fermentation step (S105). It consists of a drying step (S107) of drying the mixture.
상기 고두밥제조단계(S101)는 생쌀을 정제수에 함침하고 탈수한 후에 쪄내는 단계로, 생쌀을 정제수에 12시간동안 함침하고 탈수한 후에 100 내지 110℃의 온도에서 25 내지 35분 동안 쪄내는 과정으로 이루어진다.The godubap manufacturing step (S101) is a step of steaming raw rice after impregnating and dehydrating raw rice in purified water, and steaming raw rice at a temperature of 100 to 110°C for 25 to 35 minutes after impregnating and dehydrating the raw rice in purified water for 12 hours. Done.
이때, 상기의 고두밥제조단계(S101)를 통해 제조된 고두밥의 역할은 상기 천연조미료 조성물에 기재된 고두밥과동일함으로, 이에 대한 설명은 생략하기로 한다. At this time, since the role of the godubap manufactured through the godubap manufacturing step (S101) is the same as that of the godubap described in the natural seasoning composition, a description thereof will be omitted.
상기 혼합물제조단계(S103)는 상기 고두밥제조단계(S101)를 통해 제조된 고두밥에 정제수, 정제염, 정백당, 참기름 및 칼슘 콩나물 발효액을 혼합하여 혼합물을 제조하는 단계로, 정제수 100 중량부, 고두밥 20 내지 23 중량부, 정제염 05 내지 1 중량부, 정백당 01 내지 03 중량부, 참기름 2 내지 4 중량부 및 칼슘 콩나물 발효액The mixture manufacturing step (S103) is a step of preparing a mixture by mixing purified water, refined salt, refined white sugar, sesame oil and calcium sprout fermentation broth with the godubap prepared through the godubap manufacturing step (S101), and 100 parts by weight of purified water, 20 to 20 parts by weight of godubap 23 parts by weight, purified salt 05 to 1 parts by weight, 01 to 03 parts by weight per refined, sesame oil 2 to 4 parts by weight, and calcium bean sprout fermentation broth
04 내지 06 중량부를 혼합하여 이루어진다.It is made by mixing 04 to 06 parts by weight.
이때, 상기 칼슘 콩나물 발효액은 정제수에 칼슘 분말을 혼합하여 칼슘 수용액을 형성하고, 상기 칼슘 수용액에불린 콩을 수경재배하여 칼슘 콩나물을 재배하고, 재배된 칼슘 콩나물 100 중량부, 설탕 90 내지 110 중량부,구연산 2 내지 6 중량부를 혼합하여 가당 칼슘 콩나물을 형성하고, 상기 가당 칼슘 콩나물을 1 내지 15 ℃의 온도에서 10 내지 50 일간 발효하여 발효조성물을 제조하고, 상기 발효조성물을 여과한 후에 효모균 또는 락트산균을 접종하고 0 내지 5℃의 온도에서 10 내지 90일 동안 숙성시키고, 숙성된 발효조성물을 가열살균한 후에 서냉하여 제조된다.At this time, the calcium bean sprouts fermentation broth mixes calcium powder with purified water to form an aqueous calcium solution, the soaked in the calcium aqueous solution is hydroponically cultivated to cultivate calcium sprouts, and the cultivated calcium sprouts 100 parts by weight, sugar 90 to 110 parts by weight , 2 to 6 parts by weight of citric acid are mixed to form sweetened calcium sprouts, and the sweetened calcium sprouts are fermented at a temperature of 1 to 15° C. for 10 to 50 days to prepare a fermentation composition, and after filtering the fermentation composition, yeast or lactic acid The bacteria are inoculated and aged for 10 to 90 days at a temperature of 0 to 5°C, and the aged fermentation composition is heat-sterilized and then slowly cooled.
상기 칼슘 콩나물 발효액과 정제염, 정백당 및 참기름의 함량 및 역할은 상기 천연조미료 조성물에 기재된 내용과 동일하므로, 이에 대한 설명은 생략하기로 한다.Since the content and role of the calcium bean sprouts fermentation broth, refined salt, white sugar and sesame oil are the same as those described in the natural seasoning composition, a description thereof will be omitted.
상기 발효단계(S105)는 상기 혼합물제조단계(S103)를 통해 제조된 혼합물을 발효하는 단계로, 상기 혼합물제조The fermentation step (S105) is a step of fermenting the mixture prepared through the mixture production step (S103), and the mixture production
단계(S103)를 통해 제조된 혼합물을 5 내지 10℃의 온도에서 40 내지 50일 동안 발효시켜 이루어지는데, 상기의과정을 거치면, 상기 고두밥을 먹이로하여 칼슘 콩나물 발효액에 미생물이 증식하여 발효과정이 진행되며, 이러한 발효과정을 통해 인체에 유익한 유효성분이 생성된다.The mixture prepared through step (S103) is fermented for 40 to 50 days at a temperature of 5 to 10°C. After the above process, microorganisms grow in the calcium bean sprout fermentation broth using the godubap as food, and the fermentation process is performed. Proceeds, and through this fermentation process, beneficial active ingredients are produced.
상기 건조단계(S107)는 상기 발효단계(S105)를 통해 발효된 혼합물을 건조하는 단계로, 드럼드라이어를 이용하여 180℃ 온도에서 진행되는데, 상기 발효단계(S105)를 통해 발효된 혼합물을 드럼드라이어를 이용하여 180℃의온도에서 가열하여, 상기 발효된 혼합물이 건조 분말 상태가 되도록 하는 단계다.The drying step (S107) is a step of drying the mixture fermented through the fermentation step (S105), and proceeds at a temperature of 180°C using a drum dryer, and the mixture fermented through the fermentation step (S105) is subjected to a drum dryer. It is a step of heating the fermented mixture to a dry powder state by heating at a temperature of 180°C.
상기와 같이 분말화된 천연조미료는 쉽게 변질되지 않아 보관성이 용이하며, 수용성이 우수하다. The powdered natural seasoning as described above does not deteriorate easily, so it is easy to store and has excellent water solubility.
상기의 건조단계(S107)를 거치면, 건조 분말화된 천연조미료 조성물이 제조되며, 이러한 천연조미료 조성물은콩나물의 고유성분 및 발효에 의하여 발생하는 유효성분과 인체의 각종 신진대사를 지원하는 필수적인 미네랄인칼슘 및 상기 칼슘의 체내 흡수를 촉진하는 구연산이 다량 함유되어, 인체에 필요한 미네랄인 칼슘 보충효과를나타내며, 인체에 필요한 필수 아미노산이 다량 함유되어 있어 취식자의 건강을 증진시킨다.After the above drying step (S107), a dry powdered natural seasoning composition is prepared, and this natural seasoning composition is an essential component of soybean sprouts, active ingredients generated by fermentation, and calcium, an essential mineral that supports various metabolisms of the human body. And citric acid, which promotes the absorption of calcium in the body, is contained in a large amount, showing the effect of replenishing calcium, a mineral necessary for the human body, and containing a large amount of essential amino acids necessary for the human body, thereby improving the health of the eater.
또한, 고른 조미효과를 나타내어, 음식의 맛을 향상시킬 뿐만 아니라, 물에 대한 용해성이 우수하여, 조리시에효율성을 향상시킨다.In addition, it exhibits an even seasoning effect, not only improves the taste of food, but also has excellent solubility in water, thereby improving efficiency during cooking.
이하에서는, 본 발명에 따른 천연조미료 조성물의 제조방법 및 그 제조방법을 통해 제조된 천연조미료 조성물에함유된 아미노산의 함량을 실시예를 들어 설명하기로 한다.Hereinafter, a method for preparing a natural seasoning composition according to the present invention and the content of amino acids contained in a natural seasoning composition prepared through the method will be described with examples.
<실시예 1> <Example 1>
생쌀을 정제수에 12시간 함침하고 탈수한 후에 105℃의 온도에서 30분 동안 쪄내서 고두밥을 제조하고, 상기와같이 제조된 고두밥 215 중량부에 정제수 100 중량부, 정제염 06 중량부, 정백당 02 중량부, 참기름 3 중량부 및 칼슘 콩나물 발효액 05 중량부를 교반기가 구비된 발효용기에 투입하고 혼합하여 혼합물을 제조하고, 상Raw rice is impregnated in purified water for 12 hours and dehydrated, and then steamed for 30 minutes at 105°C to prepare godubap, and 100 parts by weight of purified water, 06 parts by weight of refined salt, 02 parts by weight per white , 3 parts by weight of sesame oil and 05 parts by weight of calcium bean sprout fermentation broth are added to a fermentation vessel equipped with a stirrer and mixed to prepare a mixture,
기 혼합물을 8℃의 온도에서 45일 동안 발효하고, 발효된 혼합물을 드럼드라이어를 이용하여 180℃의 온도 가열하여, 건조 분말화된 천연조미료 조성물을 제조하였다.The mixture was fermented at a temperature of 8° C. for 45 days, and the fermented mixture was heated at 180° C. using a drum dryer to prepare a dry powdered natural seasoning composition.
상기 실시예 1을 통해 제조된 천연조미료 조성물에 함유된 영양성분 및 아미노산의 함량을 측정하여 아래 표 1내지 2에 나타내었다.The content of nutrients and amino acids contained in the natural seasoning composition prepared through Example 1 was measured and shown in Tables 1 to 2 below.
[단, 영양성분과 아미노산의 함량측정은 수원여자대학 식품분석연구센터에 의뢰하여 측정(접수번호 A3-100813-020-01)하였다.] [However, the measurement of nutrient and amino acid content was measured by requesting the Food Analysis Research Center of Suwon Women's University (reception number A3-100813-020-01).]
<표 1> <Table 1>
위에 표 1에 나타낸 것처럼, 본 발명에 따른 천연조미료 조성물은 각종영양성분이 다량함유되어 있는 것을 확인할 수 있다. As shown in Table 1 above, it can be seen that the natural seasoning composition according to the present invention contains a large amount of various nutrients.
<표 2> <Table 2>
위에 표 2에 나타낸 것처럼, 본 발명에 따른 천연조미료 조성물은 아미노산이 풍부하게 함유된 것을 알 수 있다As shown in Table 2 above, it can be seen that the natural seasoning composition according to the present invention is rich in amino acids.
S101 ; 고두밥제조단계
S103 ; 혼합물제조단계
S105 ; 발효단계
S107 ; 건조단계S101; Steps of manufacturing godubap
S103; Mixture manufacturing step
S105; Fermentation stage
S107; Drying stage
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