KR20210108701A - Natural seasoning using mealworm and method of manufacturing the same - Google Patents

Abstract

A natural seasoning of the present invention includes mealworm powder, shiitake powder, green onion powder, sea salt, soy sauce, and pepper. The natural seasoning of the present invention can taste similar to seafood seasoning even without using seafood contaminated with radioactive materials by using shrimp-flavored mealworm. In addition, since used as a powder formulation, seasoning can be used without resistance to insects. The natural seasoning of the present invention can enhance the flavor of food by being added to soups or salads without seasoning food separately. In addition, since it does not contain chemical synthetic substances, it has a clean taste and is high in protein, thereby having excellent nutritional content.

Description

Natural seasoning using mealworm and method of manufacturing the same

The present invention relates to a natural seasoning using sorghum (mealworm) powder and a method for preparing the same.

Due to its rich flavor and various tastes, the use of seasonings is increasing worldwide. Seafood flavor seasoning uses various seafood such as shrimp, clams, crab, and anchovies as main ingredients, and is sold in various forms and flavors in the market. The total content of seafood in seasoning is 68.8% based on ‘Maseonsaeng’, which accounts for a fairly large portion.

However, it has been confirmed that seawater from nearby Fukushima Prefecture, where imports of seafood is prohibited due to radiation leakage, has been continuously brought into and discharged into our waters. According to the Food, Agriculture, Forestry and Fisheries Committee, it was found that 1.28 million tons of seawater was released into our harbor from September 2017 to October 2019. Environmental pollution and genetically modified organisms are affecting the food we eat. If internal exposure occurs by ingesting radioactively contaminated food, it can lead to exposure to various diseases, such as leukemia, birth defects, and cancer.

Therefore, research on materials that can replace marine organisms that are at risk of exposure to radiation and natural seasonings using the same are being actively conducted.

Accordingly, it is an object of the present invention to provide a natural seasoning using edible insects (mealworm) as a material that can replace marine organisms at risk of radiation exposure and a method for manufacturing the same.

In order to achieve the object of the present invention as described above,

The natural seasoning of the present invention includes kosher powder, shiitake powder, green onion powder, sea salt, soy sauce and black pepper.

Based on the total weight of the natural seasoning of the present invention, the high-fat powder is included in 35 wt% to 39 wt%, the shiitake powder is included in 5.4 wt% to 9.4 wt%, the green onion powder is included in 5.4 wt% to 9.4 wt%, and the sea salt is 20.2 wt% to 24.2 wt%, soy sauce is 20.2 wt% to 24.2 wt%, and pepper is characterized in that it is included in an amount of 1.7 wt% to 5.7 wt%.

The method for producing a natural seasoning of the present invention comprises the steps of preparing a mixed powder by mixing kosher powder, shiitake powder, green onion powder, sea salt, soy sauce and pepper; kneading the mixed powder into starch water; drying the dough; heat-treating the dough; and pulverizing the dough.

In the step of preparing the mixed powder, relative to the total weight of the mixed powder, the high-aesthetic powder is included in 35% to 39% by weight, the shiitake powder is included in 5.4% by weight to 9.4% by weight, and the green onion powder is 5.4% by weight % to 9.4% by weight, the sea salt is 20.2% to 24.2% by weight, the soy sauce is 20.2% to 24.2% by weight, and the pepper is 1.7% to 5.7% by weight.

In the kneading step of putting the mixed powder in the starch water, the mixed powder: starch product is mixed in a ratio of 3 to 5: 1 to 2, characterized in that.

In the step of heat-treating the dough, it is characterized in that it is processed at a temperature of 170 ° C. to 190 ° C. for 5 minutes to 25 minutes.

The natural seasoning of the present invention can produce a taste similar to that of seafood seasoning even without using seafood contaminated with radioactivity, etc. In addition, since it is used in a powder form, it is possible to use a seasoning without objection to insects. The natural seasoning of the present invention can enhance the flavor of food by adding it to soups or non-chimneys without using a separate liver. In addition, it does not contain chemical synthetic substances, so it has a clean taste and is high in protein and has excellent nutritional content.

Hereinafter, various embodiments of the present document will be described with reference to the accompanying drawings. Examples and terms used therein are not intended to limit the technology described in this document to specific embodiments, and should be understood to include various modifications, equivalents, and/or substitutions of the embodiments.

Hereinafter, an embodiment of the present invention will be described in detail as follows.

The natural seasoning of the present invention includes kosher powder, shiitake powder, green onion powder, sea salt, soy sauce and black pepper.

Based on the total weight of the natural seasoning of the present invention, the high-fat powder is included in 35 wt% to 39 wt%, the shiitake powder is included in 5.4 wt% to 9.4 wt%, the green onion powder is included in 5.4 wt% to 9.4 wt%, and the sea salt is 20.2 wt% to 24.2 wt%, soy sauce is 20.2 wt% to 24.2 wt%, and pepper is characterized in that it is included in an amount of 1.7 wt% to 5.7 wt%. Preferably, relative to the total weight of the natural seasoning, the shiitake powder is 37% by weight, shiitake powder is 7.4% by weight, green onion powder is 7.4% by weight, sea salt is 22.2% by weight, soy sauce is 22.2% by weight, and pepper is 3.7% by weight. have.

In the present invention, when the high-fat powder, shiitake powder, green onion powder, sea salt, soy sauce and pepper are included in the above weight ratio, the flavor of food can be improved and the preference can be increased.

On the other hand, the high-aesthetic powder used in the present invention can be easily dissolved in water by removing oil, and may be a powder dried at a low temperature at 35 ° C. to 45 ° C. for 6 hours to 10 hours. The high-aesthetic powder used in the present invention may be a powder enriched in nutrients by increasing 1.38% of crude protein and 5.55% of crude fat compared to dried mealworms. Gosae has a similar taste and smell to shrimp, which is the main ingredient of natural seasoning, and is a high-protein substance that has the effect of preventing cancer, Alzheimer's, dementia, and diabetes.

The natural seasoning of the present invention can produce a taste similar to that of seafood seasoning even without using seafood contaminated with radioactivity, etc. In addition, since it is used in a powder form, it is possible to use a seasoning without objection to insects. The natural seasoning of the present invention can enhance the flavor of food by adding it to soups or non-chimneys without using a separate liver. In addition, it does not contain chemical synthetic substances, so it has a clean taste and is high in protein and has excellent nutritional content.

The method for producing a natural seasoning of the present invention comprises the steps of preparing a mixed powder; kneading the mixed powder into starch water; drying the dough; heat-treating the dough; and pulverizing the dough.

In the step of preparing the mixed powder, it is possible to mix kosher powder, shiitake powder, green onion powder, sea salt, soy sauce and pepper. In the step of preparing the mixed powder, relative to the total weight of the mixed powder, the high loin powder is included in 35 wt% to 39 wt%, the shiitake powder is included in 5.4 wt% to 9.4 wt%, and the green onion powder is 5.4 wt% to 9.4 wt% It is characterized in that the amount of sea salt is 20.2 wt% to 24.2 wt%, soy sauce is 20.2 wt% to 24.2 wt%, and pepper is 1.7 wt% to 5.7 wt%. Preferably, relative to the total weight of the mixed powder, the high loin powder is 37% by weight, the shiitake powder is 7.4% by weight, the green onion powder is 7.4% by weight, the sea salt is 22.2% by weight, the soy sauce is 22.2% by weight, and the pepper is 3.7% by weight. have.

In the present invention, when the high-fat powder, shiitake powder, green onion powder, sea salt, soy sauce and pepper are included in the above weight ratio, the flavor of food can be improved and the preference can be increased.

Next, in the step of kneading the mixed powder into the starch, the mixed powder: the starch product may be mixed in a ratio of 3 to 5: 1 to 2. In this case, starch can be used by dissolving starch in water at 75°C to 85°C. Also, water:starch may be mixed in a ratio of 3:1. During the kneading stage, the sea salt grains can all melt.

Next, in the step of drying the dough, the dough may be spread thinly and dried at room temperature for about 24 hours.

Next, in the step of heat-treating the dough, it can be treated at a temperature of 170 ° C. to 190 ° C. for 5 minutes to 25 minutes. This will remove moisture from the dough.

Next, in the step of pulverizing the dough, the dough may be pulverized using a mixer or the like. The pulverized natural seasoning powder can be used in small packaging.

Hereinafter, the present invention will be described in more detail through examples. These examples are for explaining the present invention in more detail, and the scope of the present invention is not limited to these examples.

Example One: Ko So Ae Sensory evaluation according to the weight ratio of powder and sea salt

Soy sauce powder and sea salt were mixed according to the weight of Table 1 below, and 1 g of shiitake powder, 1 g of green onion powder, 0.5 g of black pepper and 3 ml of soy sauce were mixed. 1 g of the mixed powder was dissolved in 50 ml of warm water, and taste, color and overall acceptability were evaluated in 20 subjects. Taste, color, and preference were evaluated on a scale of 1, 2, 3, 4, and 5, and a higher number indicates better preference.

division taste color overall sign Ko So Ae powder sea salt 3 g 1 g 2.88 3.8 3.15 3 g 4.1 3.65 4.0 5 g 3.1 4.1 3.4 5 g 1 g 2.95 3.4 3.38 3 g 4.4 3.65 4.3 5 g 3.62 3.35 3.2 8 g 1 g 3.1 3.2 3.1 3 g 4.35 3.45 3.9 5 g 3.45 3.3 3.5

As a result, referring to Table 1, the overall preference was the highest for the powder mixed with 5 g of Gosae powder and 3 g of sea salt. In the case of other mixing ratios, the preference was lowered because it was bland or too stimulating. In particular, when 3 g of Soae powder was mixed, the umami taste was lowered, and when 8 g was used, the taste was dull and the preference was lowered.

Example 2: Sensory evaluation according to the weight ratio of shiitake powder, green onion powder and soy sauce

Shiitake powder, green onion powder, and soy sauce were mixed according to the weight of Table 2 below, and 5 g of kosher powder, 3 g of sea salt, and 0.5 g of black pepper, which had excellent taste in Example 1, were mixed. 1 g of the mixed powder was dissolved in 50 ml of warm water, and taste, color and overall acceptability were evaluated in 20 subjects. Taste, color, and preference were evaluated on a scale of 1, 2, 3, 4, and 5, and a higher number indicates better preference.

division taste color overall sign Shiitake Powder / Green Onion Powder Soy sauce 0.5 g/0.5 g 1 ml 2.2 3.6 2.9 3 ml 3.7 4.2 3.95 5 ml 2.6 3.2 2.9 1 g/1 g 1 ml 3.05 3.9 3.475 3 ml 4.2 4.4 4.3 5 ml 3.45 3.5 3.475 2 g/2 g 1 ml 2.55 3.7 3.125 3 ml 3.9 4.1 4 5 ml 2.35 3.95 3.15

As a result, referring to Table 2, as a whole, the powder mixed with 1 g/1 g of shiitake powder/onion powder and 3 ml of soy sauce showed the highest acceptance score. The evaluators evaluated that when 1 g/1 g of shiitake powder / green onion powder was used, it had a mild aroma and rich taste.

In the case of 0.5 g/0.5 g of shiitake powder/green onion powder, there was no difference in taste to the extent that it was similar to that without addition, and in the case of 2 g/2 g, the smell of shiitake and green onion was too strong, damaging the taste and flavor of other ingredients.

In the case of soy sauce, 1 ml was too bland and did not have a deep taste, and 5 ml was too salty. Among other ingredients, it was found that 3 ml was the most suitable because sea salt, which is a salty ingredient, was also mixed.

So far, with respect to the present invention, the preferred embodiments have been looked at. Those of ordinary skill in the art to which the present invention pertains will understand that the present invention can be implemented in a modified form without departing from the essential characteristics of the present invention. Therefore, the disclosed embodiments are to be considered in an illustrative rather than a restrictive sense. The scope of the present invention is indicated in the claims rather than the foregoing description, and all differences within the scope equivalent thereto should be construed as being included in the present invention.

Claims (6)

A natural seasoning containing kosher powder, shiitake powder, green onion powder, sea salt, soy sauce and black pepper. Based on the total weight of the natural seasoning, the kosher powder is included in 35 wt% to 39 wt%, the shiitake powder is included in 5.4 wt% to 9.4 wt%, and the green onion powder is included in 5.4 wt% to 9.4 wt%, the Sea salt is 20.2 wt% to 24.2 wt%, the soy sauce is 20.2 wt% to 24.2 wt%, and the black pepper is a natural seasoning, characterized in that it is included in an amount of 1.7 wt% to 5.7 wt%. Preparing a mixed powder by mixing high-fat powder, shiitake powder, green onion powder, sea salt, soy sauce and pepper;
kneading the mixed powder into starch water;
drying the dough;
heat-treating the dough; and
A method for producing a natural seasoning comprising the step of pulverizing the dough. 4. The method of claim 3,
In the step of preparing the mixed powder,
Based on the total weight of the mixed powder, the high-aesthetic powder is included in 35% to 39% by weight, the shiitake powder is included in 5.4% by weight to 9.4% by weight, and the green onion powder is included in 5.4% to 9.4% by weight, and the Sea salt is 20.2 wt% to 24.2 wt%, the soy sauce is 20.2 wt% to 24.2 wt%, and the pepper is 1.7 wt% to 5.7 wt% A method for producing a natural seasoning, characterized in that it is included. 4. The method of claim 3,
The step of kneading the mixed powder into starch water,
The method for producing a natural seasoning, characterized in that the mixed powder: starch is mixed in a ratio of 3 to 5: 1 to 2. 4. The method of claim 3,
In the step of heat-treating the dough, a method for producing a natural seasoning, characterized in that the processing for 5 minutes to 25 minutes at a temperature of 170 ℃ to 190 ℃.