KR20220132156A - Manufacturing method of seasoning for stir-fry - Google Patents

Abstract

The present invention relates to a method for manufacturing seasoning for stir-fry dishes, wherein the method for manufacturing the seasoning for the stir-fry dishes according to an embodiment of the present invention comprises the following steps of: blending solid ingredients including onions, garlic, and ginger; crushing the solid ingredients; adding broth to the solid ingredients followed by primary stirring; and adding functional additives followed by secondary stirring. The present invention is to provide the method for manufacturing the seasoning for the stir-fry dishes with improved nutritional properties and taste and flavor.

Description

Stir-fry seasoning method {Manufacturing method of seasoning for stir-fry}

The present invention relates to a method for preparing a seasoning for stir-frying, and more particularly, to a method for preparing a seasoning for stir-frying with improved nutrition and taste and flavor.

As modern people spend less time staying at home and the nuclear family progresses, it is virtually impossible to make and eat seasonings to be used in cooking at home using various ingredients in time, and economically, the utility is also very low. Accordingly, there is an increasing demand for a seasoning that can be prepared by adding it to a main dish used in cooking. However, since most of these seasonings are simply ground ingredients such as garlic, there is a limit in taste and flavor. In addition, its nutritional value is low due to limited ingredients.

Patent Document 1: Republic of Korea Patent Publication No. 10-199-0007091

An object of the present invention is to provide a method for preparing a seasoning for stir-frying with improved nutrition and taste and flavor.

According to one aspect of the present invention, the step of blending a solid material comprising onion, garlic, ginger; grinding the solid material; There may be provided a method for preparing a seasoning for stir-fry comprising a step of first stirring after adding broth to the solid material and a step of second stirring after adding a functional additive.

Also, in the solid material, onion and ginger may be in a weight ratio of 95:1 to 85:1, and garlic and ginger may be in a weight ratio of 75:1 to 65:1.

In addition, in the first stirring step, red pepper powder is added, and the broth may be made by boiling radish, green onion, dried kelp, and dried anchovy in purified water.

In addition, in the first stirring step, malt, which is subjected to a process of removing starch by pressure, may be added.

In addition, the functional additive may include an activated mineral solution prepared by heat-treating after mixing sugar and purified water.

According to an embodiment of the present invention, there may be provided a method for preparing a seasoning for stir-frying with improved nutrition and taste and flavor.

1 is a flowchart illustrating a method of manufacturing a seasoning for stir-fry according to an embodiment of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. However, the technical spirit of the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided so that the disclosed content may be thorough and complete, and the spirit of the present invention may be sufficiently conveyed to those skilled in the art.

In this specification, when a component is referred to as being on another component, it may be directly formed on the other component or a third component may be interposed therebetween. In addition, in the drawings, the thicknesses of the films and regions are exaggerated for effective description of technical contents.

Also, in various embodiments of the present specification, terms such as first, second, third, etc. are used to describe various components, but these components should not be limited by these terms. Accordingly, what is referred to as a first component in one embodiment may be referred to as a second component in another embodiment.

Each embodiment described and illustrated herein also includes a complementary embodiment thereof. In addition, in this specification, 'and/or' is used in the sense of including at least one of the elements listed before and after.

In the specification, the singular expression includes the plural expression unless the context clearly dictates otherwise. In addition, terms such as "comprise" or "have" are intended to designate that a feature, number, step, element, or a combination thereof described in the specification exists, and one or more other features, numbers, steps, or configurations It should not be construed as excluding the possibility of the presence or addition of elements or combinations thereof.

In addition, in the following description of the present invention, if it is determined that a detailed description of a related well-known function or configuration may unnecessarily obscure the gist of the present invention, the detailed description thereof will be omitted.

1 is a flowchart illustrating a method of manufacturing a seasoning for stir-fry according to an embodiment of the present invention.

Referring to Figure 1, the method of manufacturing a seasoning for stir-fry according to an embodiment of the present invention comprises the steps of mixing solid materials (S100), pulverizing the solid materials (S200), and first stirring after adding broth. It includes a step (S300), a step (S400) of secondary stirring after adding a functional additive.

compounding the solid material

A solid material is prepared. Each solid material is prepared individually, then cleaned and trimmed. Solid ingredients include onion, garlic and ginger. The onion may be prepared so that the onion and ginger have a weight ratio of 95:1 to 85:1. Garlic may be prepared so that garlic and ginger have a weight ratio of 75:1 to 65:1.

crushing the solid material

The solid material is pulverized through a pulverizer. The pulverizer is provided in a mixer structure to uniformly stir and pulverize the solid material. When grinding the solid material, black pepper powder may be added. Black pepper powder, pepper powder and ginger may be added in a weight ratio of 12: 1 to 8: 1.

Step of first stirring after adding broth

내지 95

의 온도에서 20분 내지 30분 끓인다.After adding the broth to the pulverized solid material, the first mixing is performed. The broth is added in a weight ratio of 1.1: 1 to 0.9: 1. The broth is prepared by boiling radish, green onion, dried kelp, and dried anchovies in purified water. Radish, purified water and radish in a weight ratio of 10: 0.7 to 10: 0.3, green onion, purified water and green onion in a weight ratio of 10: 0.7 to 10: 0.3, dry kelp, purified water and dry kelp in a weight ratio of 10: 1.2 to In order to have a weight ratio of 10: 1, dried anchovy may be added in a weight ratio of 10: 1.2 to 10: 1 between purified water and dried anchovy. If the broth is boiled for a short time at a low temperature, the taste and flavor will decrease, and if boiled for a long time at a high temperature, the broth may have a salty and fishy taste.

to 95

Boil for 20 to 30 minutes at a temperature of

In the first stirring process, red pepper powder is added along with the broth. Red pepper powder is added so that red pepper powder and solid material may be in a weight ratio of 1.1:1 to 0.9:1. Chili powder may be added in a weight ratio of 1:1 with the broth.

Malt may be added in the first stirring process. Malt is added so that the malt and solid material are in a weight ratio of 0.9:2 to 1.1:2. Malt improves the flavor and aroma of the seasoning for stir-frying. Before adding malt, a process of removing starch from malt by pressing may be performed. When starch is removed from the malt, the viscosity of the malt can be reduced. Accordingly, even when malt is added in a small amount in the first stirring process, mixing can be easily performed. In addition, as the starch is removed from the malt, the propagation of harmful bacteria can be prevented.

Secondary stirring after adding functional additives

After adding the functional additive, secondary stirring is performed. Functional additives include activated minerals. The activated mineral is added so that the activated mineral and the solid material are in a weight ratio of 1:25 to 1:30. Activated minerals are rich in nutrients such as calcium, magnesium, phosphorus, sodium, potassium, chlorine, zinc, iodine, and manganese, thereby improving the nutritional value of stir-frying seasonings. Activated minerals are made from sugars. Specifically, the activated minerals are prepared by mixing saccharides (eg, raw sugar) and purified water to prepare a base solution, performing primary heat treatment of the base solution at a first temperature to activate the minerals included in the base solution, the base Secondary heat treatment of the solution at a second temperature lower than the first temperature, and fermenting the base solution at room temperature, may be prepared through the steps of preparing an activated mineral solution.

내지 180

의 온도 범위에서 수행될 수 있다. 1차 열처리는 10분 내지 20분간 수행될 수 있다. 이에 따라, 베이스 용액에 포함된 미네랄의 활성화 효율이 향상되어, 칼슘, 마그네슘, 인, 나트륨, 칼륨, 염소, 아연, 요오드, 및 망간 등과 같은 영양소가 풍부해질 수 있다.The step of primary heat treatment of the base solution at a first temperature, 130

to 180

It can be carried out in a temperature range of The first heat treatment may be performed for 10 to 20 minutes. Accordingly, the activation efficiency of minerals included in the base solution may be improved, and nutrients such as calcium, magnesium, phosphorus, sodium, potassium, chlorine, zinc, iodine, and manganese may be enriched.

내지 100

의 온도 범위에서 수행될 수 있다. 2차 열처리는 30분 내지 40분간 수행될 수 있다. 이에 따라, 베이스 용액에 포함된 당류의 농도가 높아질 수 있다. 즉, 제1 온도에서 1차 열처리를 수행한 이후에, 제2 온도에서 2차 열처리를 수행함에 따라, 베이스 용액에 포함된 당류의 농도가 높아져, 볶음용 양념의 맛이 향상될 수 있다. 이 때, 제2 온도에서 2차 열처리하는 단계는 교반 없이 수행될 수 있다. 이에 따라, 2차 열처리하는 동안, 최종적으로 만들어진 활성화 미네랄 용액에 결정화가 일어나는 것이 예방될 수 있다.The second heat treatment of the base solution at a second temperature comprises: 80

to 100

It can be carried out in a temperature range of The secondary heat treatment may be performed for 30 to 40 minutes. Accordingly, the concentration of saccharides included in the base solution may be increased. That is, after performing the first heat treatment at the first temperature, as the second heat treatment is performed at the second temperature, the concentration of saccharides contained in the base solution is increased, so that the taste of the seasoning for stir-frying can be improved. In this case, the second heat treatment at the second temperature may be performed without stirring. Accordingly, during the secondary heat treatment, it is possible to prevent crystallization from occurring in the finally made activated mineral solution.

내지 60

의 범위에서 이루어지는 저온 추출로 이루어져, 해초에 포함된 유효 성분이 파괴되지 않도록 한다. 저온 추출 시 해초 추출수를 담은 용기에는 초음파를 인가하여, 유효 성분의 추출 효율이 향상되게 한다. 또한, 가열 시간은 20분 내지 30분간 이루어져, 유효 성분이 파괴되지 않도록 하고, 추출 효율을 위해 해초는 분쇄된 상태로 정제수에 투입되고, 가열 후 거름 망을 통해 걸러 진다. 이후, 유효 성분이 포함된 해초 추출수는 건조를 통해 수분이 증발하여, 해초 추출물이 분말 형태로 남게 된다. 사용되는 해초는 파래 및 함초를 포함한다. 파래는 무기질, 칼슘, 요오드 등이 풍부하여 골다공증 예방에 효과적이며, 조혈작용, 빈혈 예방, 치아 건강에 유익하다. 함초는 글루타민산, 아스파트산, 레우신, 글리신과 같은 산성 및 중성 아미노산 및, 마그네슘, 칼륨, 아연, 철분 등을 고루 포함하여, 영양의 균형을 잡아준다.The functional additive may further include a seaweed extract. The seaweed extract is added so that the seaweed extract and the solid material are in a weight ratio of 1:95 to 1:100. The seaweed extract can be obtained in the form of a powder by naturally drying seaweed extracted by putting seaweed in purified water and heating it, and then naturally drying the seaweed extract water. At this time, the heating temperature is 50

to 60

It consists of low-temperature extraction made in the range of, so that the active ingredient contained in the seaweed is not destroyed. During low-temperature extraction, ultrasonic waves are applied to the container containing the seaweed extract to improve the extraction efficiency of the active ingredient. In addition, the heating time is made for 20 to 30 minutes, so as not to destroy the active ingredient, and for extraction efficiency, the seaweed is put into purified water in a pulverized state, and filtered through a sieve after heating. Thereafter, the seaweed extract water containing the active ingredient evaporates moisture through drying, leaving the seaweed extract in powder form. Seaweeds used include green seaweed and green seaweed. Green onion is rich in minerals, calcium, and iodine, which is effective in preventing osteoporosis, hematopoiesis, anemia prevention, and dental health. Green tea contains acidic and neutral amino acids such as glutamic acid, aspartic acid, leucine, and glycine, and magnesium, potassium, zinc, iron, and the like, and balances nutrition.

Thereafter, the prepared seasoning for stir-fry is packaged in a vacuum packaging method or the like, and then becomes a finished product.

Experimental example

After blending the solid material in a ratio of 93 g of onion and 73 g of garlic to 1 g of ginger, it was stirred and pulverized. During the stirring and grinding process, black pepper powder was added to 1 g of ginger in a ratio of 10 g.

The broth was boiled in a ratio of 5 g of radish, 5 g of green onion, 10 g of dried kelp, and 10 g of dried anchovies in 100 g of purified water.

In addition, malt was added in the first stirring process by preparing the malt solid material in a ratio of 1:2.

Thereafter, the functional additive was prepared so that the solid material, the activated mineral, and the seaweed extract had a weight ratio of 100: 3: 1, followed by mixing and stirring.

Comparative Example 1

Instead of malt used in Examples, commercially available starch syrup was used.

Comparative Example 2

Instead of malt used in Examples, commercially available starch syrup was used, and activated minerals among functional additives were not mixed.

Comparative Example 3

Instead of malt used in Examples, commercially available starch syrup was used, and a seaweed extract among functional additives was not mixed.

Comparative Example 4

Instead of malt used in Examples, starch syrup commonly distributed in the market was used, and no functional additives were mixed.

According to an embodiment, through the seasoning for stir-fry according to the Experimental Examples and Comparative Examples 1 to 4 of the present invention, after controlling other conditions in the same manner, a sensory test may be performed to evaluate after cooking. The sensory test, after evaluating the overall preference in terms of flavor, taste, flavor, and preference for the food in a 5-point method, for 40 trained evaluators, an average score was calculated. Here, the higher the score, the higher the overall preference.

incense taste zest overall preference Experimental example 4.9 4.9 4.8 4. 9 Comparative Example 1 4.9 4.8 4.8 4. 9 Comparative Example 2 4.8 4.9 4.8 4. 8 Comparative Example 3 4 4 3.8 3.9 Comparative Example 4 4.1 4 3.9 4

The seasoning for stir-fry manufactured according to the method of manufacturing the seasoning for stir-fry according to an embodiment of the present invention uses malt from which starch has been removed, so that the mixing process can be effectively performed, and the propagation of harmful bacteria can be prevented.

In addition, the seasoning for stir-fry prepared according to the method of manufacturing the seasoning for stir-fry according to an embodiment of the present invention may have improved image quality by a functional additive.

In addition, the seasoning for stir-fry prepared according to the method of manufacturing the seasoning for stir-fry according to an embodiment of the present invention may be improved in taste and flavor by the extract of seaweed.

The above detailed description is illustrative of the present invention. In addition, the above description shows and describes preferred embodiments of the present invention, and the present invention can be used in various other combinations, modifications, and environments. That is, changes or modifications are possible within the scope of the concept of the invention disclosed herein, the scope equivalent to the written disclosure, and/or within the scope of skill or knowledge in the art. The written embodiment describes the best state for implementing the technical idea of the present invention, and various changes required in specific application fields and uses of the present invention are possible. Accordingly, the detailed description of the present invention is not intended to limit the present invention to the disclosed embodiments. Also, the appended claims should be construed as including other embodiments.

Claims (5)

blending solid ingredients including onion, garlic and ginger;
grinding the solid material;
First stirring after adding broth to the solid material; and
A method for preparing a seasoning for stir-fry comprising the step of secondary stirring after adding a functional additive. According to claim 1,
In the solid material,
A method for preparing a seasoning for stir-frying wherein onion and ginger are in a weight ratio of 95:1 to 85:1, and garlic and ginger are in a weight ratio of 75:1 to 65:1. According to claim 1,
In the first stirring step, red pepper powder is added,
The broth is a method for producing a stir-fry seasoning that is made by boiling radish, green onion, dried kelp, and dried anchovy in purified water. According to claim 1,
In the first stirring step, malt, which has been subjected to a process of removing starch by pressure, is added to the stir-frying seasoning method. According to claim 1,
The functional additive is a method for producing a seasoning for stir-fry comprising an activated mineral solution prepared by heat-treating after mixing sugar and purified water.

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