KR20230028904A - Manufacturing method for seasoning powders for cooking and seasoning powders for cooking manufactured by the same - Google Patents

Abstract

The present invention relates to a method for manufacturing seasoning powders for cooking and seasoning powders for cooking manufactured thereby. The method comprises: a shiitake mushroom powder manufacturing step (S100) of preparing shiitake mushrooms, drying, maturing, and pulverizing the same to produce a shiitake mushroom powder; an aged dried pollack head powder manufacturing step (S200) of producing an aged dried pollack head powder by using dried pollack heads; a dried radish powder manufacturing step (S300) of producing a dried radish powder by using dried radishes; a seaweed fulvescens powder manufacturing step (S400) of producing a seaweed fulvescens powder by using seaweed fulvescens; a mixing step (S500) of mixing, at a constant weight ratio, ingredients for producing seasoning powders including the shiitake mushroom powder, the aged dried pollack head powder, the dried radish powder, and the seaweed fulvescens powder; and a maturing and sterilizing step (S600) of maturing and sterilizing the mixed ingredients to produce seasoning powders. Therefore, the seasoning powders for cooking can be mixed with foods such as meat and various stews, thereby adding the unique taste, aroma, and nutrients to the foods such as meat and various stews, and flavoring the foods with a constant seasoning taste without preparing various seasoning or flavor enhancers.

Description

Manufacturing method of seasoning powder for cooking and seasoning powder for cooking produced thereby

The present invention relates to a method for manufacturing seasoning powder for cooking and to the seasoning powder for cooking produced thereby, and more particularly, by being mixed and used in food such as meat or various stews, the unique taste, aroma and nutrition inherent in the seasoning powder It relates to a method for producing a seasoning powder for cooking that can taste a certain seasoning without separately preparing various seasonings or seasonings while adding ingredients to food such as meat or various stews, and the seasoning powder for cooking produced thereby. .

In general, when cooking food at home or in a restaurant, seasoning materials are used, and seasonings or seasonings are added and used for the purpose of enhancing the flavor and umami of food.

In the case of garlic, onion, kelp, mushrooms, garlic, carrots, thoughts, radishes, green onions and peppers used in these seasonings, they are cleaned during cooking and prepared in a crushed or cut state and used when necessary. , it takes a lot of time to prepare them.

In addition, there is a problem in that it is not easy to calculate the addition ratio of various seasonings or seasonings, and there is a disadvantage in that cooking time is prolonged. Specifically, salt or soy sauce is used to season food during cooking, and in addition, various seasonings, seasonings, green onions, and onions are added to add flavor. Therefore, there is a problem in that it is not easy to calculate the addition ratio of each of them together with the hassle of preparing various seasonings or seasonings separately when cooking food.

Domestic Patent No. 10-2263664 (registered on June 04, 2021) Domestic Patent Publication No. 10-2014-0033918 (published on March 19, 2014) Domestic Patent No. 10-1807184 (registered on December 04, 2017)

The present invention is mixed and used with food such as meat or various stews, so that the unique taste, aroma and nutrients unique to seasoning powder are added to food such as meat or various stews, and at the same time, various seasonings or seasonings are not separately prepared. It is to provide a method for producing seasoning powder for cooking capable of flavoring seasoning and the seasoning powder for cooking produced thereby.

In addition, the present invention is a method for producing seasoning powder for cooking that can satisfy the taste of health-oriented modern consumers and can have a light, savory and cool taste by manufacturing seasoning powder using natural ingredients, and cooking prepared thereby It is to provide seasoning powder for use.

Various problems to be solved by the present invention are not limited to the above-mentioned problems, and other problems not mentioned will be clearly understood by those skilled in the art from the following description.

The method for producing seasoning powder for cooking according to the present invention comprises the steps of preparing shiitake mushroom powder, drying and aging, and then pulverizing to prepare shiitake mushroom powder (S100); A step of manufacturing aged pollen hair powder using dried pollen hair powder (S200); Dried radish powder manufacturing step of preparing dried radish dried radish powder using radish (S300); Maesaengi powder manufacturing step of preparing Maesaengi powder using Maesaengi (S400); A mixing step (S500) of mixing ingredients for preparing a seasoning powder including the shiitake mushroom powder, aged hwangtaeori powder, dried radish dried radish powder, and maesaengi powder in a constant weight ratio; and an aging and sterilization step (S600) of aging and then sterilizing the mixed ingredients to prepare seasoning powder.

In the dried radish powder manufacturing step (S300), the dried radish dried powder is prepared, washed, cut into a certain size, and first dried the cut radish, wherein the first drying is performed by drying the cut radish at 20 to 30 ° C. It is carried out by drying at a temperature of 3 to 5 days, and the first dried radish and the stevia extract are mixed, but mixed in a weight ratio of 1 to 5 parts by weight of the stevia extract with respect to 100 parts by weight of the total content of the first dried radish. The radish mixed with the stevia extract is stored and aged at a temperature of 5 to 7 ° C for 20 to 40 hours, and the aged radish is dried at a temperature of 20 to 30 ° C for 8 to 10 days. It can be.

In the mixing step (S500), the ingredients include 0.5 to 1.5 parts by weight of the shiitake mushroom powder, 1 to 3 parts by weight of aged hwangtaeori powder, 0.1 to 1 part by weight of dried radish dried radish powder, 0.1 to 1 part by weight of maesaengi powder, and 10 parts by weight of red pepper powder to 20 parts by weight, 1 to 3 parts by weight of seaweed salt, 0.1 to 0.5 parts by weight of chive powder, 0.1 to 0.5 parts by weight of radish powder, 0.1 to 0.5 parts by weight of parsley powder, 0.1 to 1 part by weight of onion powder, 0.1 to 1 garlic powder Weight ratio of 0.1 to 1 part by weight of ginger powder, 0.1 to 0.3 part by weight of mushroom powder, 0.05 to 0.1 part by weight of freeze-dried green lipped mussel powder, 0.05 to 0.1 part by weight of white pepper powder, and 3 to 7 parts by weight of soy sauce powder can be included as

In addition, the present invention includes a seasoning powder for cooking prepared by the above method.

Details of other embodiments are included in the detailed description.

The seasoning powder for cooking according to the present invention is mixed and used with food such as meat or various stews, so that the unique taste, aroma and nutritional ingredients unique to the seasoning powder are added to foods such as meat or various stews, and at the same time various seasonings or seasonings Even if you do not prepare separately, you can get a certain taste of seasoning.

In addition, the method for manufacturing seasoning powder for cooking according to the present invention manufactures seasoning powder using natural materials, thereby satisfying the taste of health-oriented modern consumers and providing a light, savory and refreshing taste. can be manufactured.

It will be fully understood that embodiments of the technical idea of the present invention can provide various effects not specifically mentioned.

1 is a flow chart for explaining a method for manufacturing seasoning powder for cooking according to the present invention.
2 is a photograph showing an example of a seasoning powder for cooking prepared according to the present invention.

The advantages and features of the present invention, and how to achieve them, will become clear with reference to the detailed description of the embodiments below. However, 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 will be thorough and complete and the spirit of the present invention will be sufficiently conveyed to those skilled in the art.

Terms used in this application are only used to describe specific embodiments, and are not intended to limit the present invention. Singular expressions include plural expressions unless the context clearly dictates otherwise.

Unless defined otherwise, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which the present invention belongs. Terms such as those defined in commonly used dictionaries should be interpreted as having meanings consistent with the meanings in the context of the related art, and unless explicitly defined in this application, they should not be interpreted in ideal or excessively formal meanings. don't

Hereinafter, with reference to the accompanying drawings, a preferred embodiment of the manufacturing method of seasoning powder for cooking according to the present invention will be described in detail.

1 is a flow chart for explaining a method for manufacturing seasoning powder for cooking according to the present invention, and FIG. 2 is a photograph showing an example of seasoning powder for cooking manufactured according to the present invention.

1 and 2, the method for producing seasoning powder for cooking according to the present invention includes shiitake mushroom powder manufacturing step (S100), aged pollen hair powder manufacturing step (S200), dried radish dried powder manufacturing step (S300), maesaengi It includes a powder preparation step (S400), a mixing step (S500), and a aging and sterilization step (S600).

1. Shiitake mushroom powder manufacturing step (S100)

The shiitake mushroom powder manufacturing step (S100) is a step of preparing shiitake mushrooms, drying and aging, and then pulverizing to prepare shiitake mushroom powder.

In general, shiitake mushrooms are nutritional foods with high nutritional value and high protein digestibility, and have a unique taste and aroma. Shiitake mushrooms have a component that decomposes serum lipids, so they are widely used in dietary therapy to prevent and improve adult diseases such as high blood pressure and arteriosclerosis.

Although the main component of the shiitake mushroom is carbohydrates, it contains a large amount of crude fiber and is highly evaluated as a low-calorie diet food, so its utilization value as a functional food material is high, and for this reason, it is one of the mushrooms with the highest production in Korea . In addition, it is rich in calcium and phosphorus, contains minerals such as iron enough to treat anemia, and contains nicotinic acid in addition to vitamin complexes such as vitamins B1 and B2, so it is said to be effective in preventing constipation.

The shiitake mushroom contains polysaccharides, including Letinan, which enhances antitumor and immunity among carbohydrates, eritadenin, which lowers blood pressure, and ergosterol, the parent of vitamin D, to promote the absorption and use of calcium in the body, rickets prevents In addition, shiitake mushrooms contain guanylic acid and adenylic acid, which influence the taste, so cooking with vegetables improves the taste.

In the present invention, the shiitake mushroom powder manufacturing step (S100) is (1) shiitake mushroom washing step, (2) shiitake mushroom natural drying step, (3) shiitake mushroom vacuum drying step, (4) shiitake mushroom ripening step, and (5) ) may include a step of preparing shiitake mushroom powder.

(1) Shiitake mushroom washing step

The shiitake mushroom washing step is a step of cleaning the collected shiitake mushrooms with purified water to remove foreign substances attached to the surface of the shiitake mushrooms.

In the shiitake mushroom washing step, sodium hydrogen carbonate (NaHCO ₃ ) is dissolved and washed using purified water having a concentration range of 1 to 3 (w/w)%, and then the surface of the shiitake mushroom is washed again using clean purified water. It can be washed, the sodium bicarbonate is also used as a food additive, is non-toxic and can have functions such as penetration, diffusion, expansion, etc. In the present invention, by washing the surface of the shiitake mushroom using sodium bicarbonate , The shiitake mushroom can be sterilized and washed at the same time by expanding the cell wall of the fungus.

In the shiitake mushroom washing step, if the washing of the shiitake mushrooms is performed at a concentration of less than 1 (w / w)%, the sterilization effect of the shiitake mushrooms may not be sufficient, and at a concentration of more than 3 (w / w)% If it is performed, the concentration is too high, and a problem of deterioration of the physical properties of the shiitake mushroom may occur.

(2) Natural drying of shiitake mushrooms

The natural drying of the shiitake mushrooms is a step of naturally drying the washed shiitake mushrooms to remove moisture contained in the shiitake mushrooms.

In the natural drying step of the shiitake mushrooms, the washed shiitake mushrooms may be sliced into 4 to 6 equal parts depending on the size and then dried at a temperature of 20 to 30 ° C for 2 to 4 days. By drying the shiitake mushrooms, the fragrance is subtly alive without loss of nutrients, and also, the shiitake mushrooms are pulverized to a uniform particle size in a later process to improve workability.

(3) Shiitake mushroom vacuum drying step

The shiitake mushroom vacuum drying step is a step of vacuum drying the naturally dried shiitake mushrooms by irradiating microwaves in a reduced pressure atmosphere.

The shiitake mushroom vacuum drying step may be performed by irradiating microwaves to the naturally dried shiitake mushrooms under a pressure of 50 to 60 mbar, and the shiitake mushroom vacuum drying step is performed at a temperature of 35 to 45 ° C. for 1 to 5 minutes And, it can be performed by irradiating 2.15 GHz of microwaves on the naturally dried shiitake mushrooms.

In the shiitake mushroom vacuum drying step, the microwave can penetrate into the inside of the shiitake mushroom and exhibit a volumetric heating effect for heating. When the microwave is irradiated, the water molecules inside the shiitake mushroom vibrate according to the polarity conversion of the microwave. Or, it rotates, and such a polarization vibration can lead to friction between molecules and cause an exothermic phenomenon.

In the shiitake mushroom vacuum drying step, the shiitake mushrooms are irradiated with 2.15 GHz microwaves for 1 to 5 minutes at a temperature of 35 to 45 ° C. and a reduced pressure atmosphere of 50 to 60 mbar, to inside the shiitake mushrooms in a short time without heat conduction Heating efficiency can be increased because it penetrates and is converted into heat due to friction caused by polarity conversion.

In addition, in the shiitake mushroom vacuum drying step, when the shiitake mushrooms are dried by irradiating microwaves under reduced pressure, swelling occurs due to heating inside the shiitake mushrooms, and the cell membrane inside the shiitake mushrooms is caused by this instantaneous internal heating and swelling By being destroyed, a sterilization effect is also generated, and the active ingredients of the shiitake mushrooms are effectively leached by swelling by internal heating of the shiitake mushrooms, thereby enhancing the flavor of the rib sauce.

(4) Shiitake Mushroom Ripening Stage

The shiitake aging step is a step of aging the shiitake mushrooms by storing the vacuum-dried shiitake mushrooms at a constant temperature.

The shiitake mushroom ripening step can stabilize the physical properties of the shiitake mushroom by storing the vacuum-dried shiitake mushroom at a temperature of 15 to 25 ° C. for 10 to 20 hours to double the aroma and taste of the shiitake mushroom.

(5) Shiitake mushroom powder manufacturing step

The step of preparing shiitake mushroom powder is a step of preparing shiitake mushroom powder by crushing and pulverizing the aged shiitake mushroom.

In the step of preparing shiitake mushroom powder, the aged shiitake mushroom can be pulverized with a known grinder to produce shiitake mushroom powder. For clarity of the technical idea of the present invention, a detailed description thereof will be omitted.

2. Preparation of Aged Hwangtaeori Powder (S200)

The step of preparing aged yellow hair powder (S200) is a step of preparing aged yellow hair powder using yellow hair.

The dried yellow pollack used in the step of preparing the aged yellow hair powder (S200) is richer in protein and calcium than general fish, has little cholesterol and has high nutritional value, so it activates the body's metabolism and clears the head. In addition, Hwangtae is known to contain more than three times more protein than ecology and much more calcium, phosphorus, and potassium.

In particular, yellow pollack contains a lot of essential amino acids such as methionine, lysine, and tryptophan that protect the liver, so it has an excellent effect on relieving a hangover after excessive drinking, as well as controlling the cardiovascular system and antioxidant effect. , It also helps in lowering blood cholesterol.

In the step of preparing the aged yellow hair powder (S200), the aged yellow hair powder prepared by the following method may be used as the aged yellow hair powder.

In order to prepare the aged yellow hair powder, first, dried yellow hair may be prepared and then washed.

Washing the prepared yellow hair can improve storage stability by removing general bacteria present in the yellow hair and remove fishy smell that may occur from the yellow hair.

Washing of the prepared yellow hair may consist of first washing and second washing, wherein the first washing is washing the yellow hair with seawater, and the first washing is performed at a temperature of 10 to 15 ° C and a temperature of 3.5 to 3.5 ° C. The hwangtaeori may be washed using purified seawater having a salinity of 4.0%.

In addition, in the second washing, the dried hair may be washed using squid ink and mulberry leaf extract to remove the peculiar fishy smell of the dried hair, and the mulberry leaf is a member of the genus Morus of the Moraceae family. It has been used as food for silkworms for thousands of years as a leaf of a plant belonging to it, but it has also been used in folk medicine as a herbal medicine.

The mulberry leaf contains moisture, carbohydrates, proteins (25-35%) and 25 amino acids, among which serine and tyrosine components that prevent blood circulation in the brain and senile dementia are contained at 1.2% and 0.8% levels, respectively. It has a lipid content of about 35%, and most of the fatty acids are unsaturated fatty acids and contain 008% of plant sterol, which is known to reduce blood cholesterol content.

In addition, it contains a lot of glutamic acid and aspartic acid, and contains much more calcium, iron, potassium and dietary fiber among minerals than green tea. The physiological activities of mulberry leaves include blood lipid suppression effect, blood sugar enhancement effect, heavy metal adsorption inhibition and detoxification effect, and antioxidant effect. Rutin, which acts to prevent internal bleeding, flavonoid compounds that are excellent in anti-oxidation, diuretic and anti-capillary permeability, and the like.

These mulberry leaves contain a small amount of caffeine compared to green tea or coffee, and have less astringent taste components, so they can be brewed or boiled for a long time and used as tea.

Specifically, the second washing is, first, after preparing the mulberry leaves, the mulberry leaves and purified water are mixed at a weight ratio of 1.5: 8.5 to 2.5: 7.5, and the purified water mixed with the mulberry leaves is 10 to 30 at a temperature of 60 to 65 ° C. After boiling for minutes, the mulberry leaves can be removed and filtered to prepare a mulberry leaf filtrate. Next, the mulberry leaf filtrate and squid ink may be mixed in a weight ratio of 8:2 to 9:1 and aged at a temperature of 10 to 15 ° C. for 3 to 6 hours to prepare a mulberry leaf aged liquid. Subsequently, the first washed yellow hair can be washed by immersing the first washed yellow hair in the mulberry leaf aging solution at a temperature of 5 to 10 ° C for 5 to 10 minutes.

The squid ink used in the second washing refers to the contents of the squid sac, and is mainly black or dark brown. The squid ink contains mucopolysaccharides such as elexin, which has strong antitumor activity, It can play a role in helping antiseptic action and promoting gastric juice secretion.

Next, the washed yellow hair may be dried.

In the above step, remaining moisture may be removed by drying the washed yellow hair, and drying of the washed yellow hair may be performed at a temperature of 20 to 30 ° C for 3 to 5 days.

Next, a dermal fermentation solution can be prepared.

The fermented dermis may be prepared by fermenting the dermis (peel of tangerine), and the dermis contains various compounds such as polyphenols, vitamins, and limonoids, particularly carotenoids, bio-flavonoids, pectin, and terpenes. It is rich in useful ingredients such as phenolic compounds, such as rhubarb, and recently, it has been reported that hesperidin, an antioxidant substance, is isolated from dermal by-products and fed to pig feed to improve disease resistance.

In the above step, the dermal fermentation broth prepared as follows may be used as the dermal fermentation broth.

First, in order to prepare the dermal fermentation broth, the dermis may be prepared and then washed.

In the above step, washing may be performed using purified water in which sodium bicarbonate is dissolved. That is, the sodium bicarbonate (NaHCO ₃ ) is also used as a food additive, is non-toxic, and may have functions such as penetration, diffusion, and expansion. In the above step, the concentration range is 1 to 3 (w / w)% The surface of the dermis can be sterilized and washed by using a sodium bicarbonate solution. In this case, the dermis may be a portion of the citrus peel from which the stem portion of the citrus is removed.

Next, the dermis may be enzymatically digested.

In the above step, the enzymatic degradation can be performed using an enzyme that can separate the immunoactive polysaccharide present in the dermis, preferably using α-Amylase, Pectinase, or Xyl as the enzyme. Xylanase and cellulase are used, and 0.01 to 0.03 parts by weight of the α-Amylase, 0.02 to 0.04 parts by weight of pectinase, Xyl, based on 100 parts by weight of the entire dermis Xylanase 0.03 to 0.05 parts by weight and Cellulase 0.02 to 0.04 parts by weight are mixed in a weight ratio, and the enzyme-mixed dermis is stored at a temperature of 38 to 42 ° C. for 30 to 50 hours. can

Next, the enzymatically digested dermis may be stored and aged.

In the above step, the enzymatically decomposed dermis may be stored at a temperature of 8 to 12 ° C. for 20 to 40 days. may occur, and when carried out in excess of the above upper limit, a problem of deterioration of the physical properties of the dermis may occur.

Subsequently, by filtering the aged dermis using a filter, a filtered dermal fluid may be prepared.

In the step, fine foreign substances contained in the dermis can be removed by filtering the aged dermis to prepare a filtered dermal fluid. A filter may be used.

Next, the filtered dermal fluid is concentrated and sterilized to prepare a dermal concentrate, and the dermal concentrate can be fermented to prepare a fermented dermal fluid.

In the above step, a dermal concentrate is prepared using a vacuum concentrator known in the art, and vegetable lactic acid bacteria are mixed in a weight ratio of 0.1 to 0.2 parts by weight based on 100 parts by weight of the dermal concentrate, and then at a temperature of 20 to 22 ° C. A fermented dermal broth can be prepared by fermentation for 3 to 6 days.

In this step, vegetable lactic acid bacteria are used to ferment the dermal concentrate. As the vegetable lactic acid bacteria, known lactic acid bacteria capable of fermenting the dermal concentrate may be used. For example, as the vegetable lactic acid bacteria, Lactobacillus plantarum ( Lactobacillus Plantarum , 400 × 10 ⁹ CFU/g) may be used.

Subsequently, the dried hwangtae hair and the fermented dermis may be mixed.

In the above step, it may be performed by mixing in a weight ratio of 1 to 10 parts by weight of the fermented dermal broth with respect to 100 parts by weight of the total content of the dried hwangtae hair. A problem in which nutritional components and effects are difficult to sufficiently appear may occur, and when it is included in an amount exceeding 10 parts by weight, a problem in that the sensory properties of the aged hwangtaeori may be deteriorated.

Next, aged pollen hair powder can be prepared by aging the pollen hair mixed with the dermal fermented liquid and then pulverizing and powdering.

In the above step, the hwangtaeori mixed with the fermented dermis may be stored at a temperature of 8 to 12 ° C. for 40 to 60 hours, aged, and then crushed. By undergoing the aging process, nutrients are sufficiently contained and taste and flavor It is possible to produce an enhanced aged yellow pollen hair powder.

3. Dry radish powder manufacturing step (S300)

The dried radish powder manufacturing step (S300) is a step of preparing dried radish dried radish powder using radish.

The radish (Radish, Raphanus sativus L) used in the dried radish powder manufacturing step (S300) is a cruciferous vegetable and has a unique spicy taste because it has a volatile sulfur-containing component. Radish contains more free amino acids, sugars, calcium and phosphorus than other vegetables. In addition to these ingredients, Nabok (羅蔔), the root of radish, is effective in phlegm, cough relief, dysentery, etc., and it is recorded in classics that it is also effective in relieving addiction to fish, shellfish or noodles.

Diastase contained in the radish is effective in promoting digestion, food poisoning, and relieving hangover, and rapine is known as a component having antibacterial activity against bacteria, fungi, parasites, and the like. In addition, radish has physiological activities such as diuretic action, intestinal action, blood sugar lowering, anti-inflammatory and hemostasis, and has been widely used in the private sector. In addition, cruciferous vegetables are reported to be effective in preventing cancer, and radish, like other cruciferous vegetables, contains anti-cancer substances of the glucosinolate family, which inhibits the proliferation of human lung cancer cells. It has been reported that there is

In the dried radish powder manufacturing step (S300), the dried radish dried powder prepared by the following method may be used.

In order to prepare the dried radish dried powder, first, radish may be prepared, washed, and then cut into a certain size.

In the above step, the washing of the radish can clean the prepared radish in water, and the cutting of the washed radish can improve drying efficiency while cutting it into a certain size for manufacturing dried radish.

Next, the cut radish may be first dried.

The first drying may use natural drying using a rinse or mechanical drying using a dryer having certain drying conditions. It can be carried out by drying for days.

Next, the first dried radish and the stevia extract may be mixed.

The above step may be performed by mixing in a weight ratio of 1 to 5 parts by weight of the stevia extract with respect to 100 parts by weight of the total content of the first dried radish. can be used

As the stevia extract, a stevia extract prepared by the following method may be used.

In order to prepare the stevia extract, first, fresh stevia leaves may be prepared, and then foreign substances attached to the stevia leaves may be removed.

In the above step, _{the prepared raw stevia leaves can be washed with purified water in which sodium bicarbonate (NaHCO 3 )} is dissolved. can have

The sodium bicarbonate is also used as a food additive, is non-toxic, and has functions such as penetration, diffusion, and expansion. By washing the fresh stevia leaves with purified water in which sodium bicarbonate is dissolved, the cell walls of the mold are expanded. The raw stevia leaves can be sterilized and washed at the same time.

Next, the washed fresh stevia leaves may be naturally dried to remove moisture contained in the fresh stevia leaves.

In the above step, the washed fresh stevia leaves can be dried at a temperature of 30 to 35 ° C. for 1 to 3 days. By drying the fresh stevia leaves in the above range, the fragrance of the fresh stevia leaves can be kept alive.

Next, the natural dried fresh stevia leaves may be vacuum-dried by irradiating microwaves in a reduced pressure atmosphere.

The above step may be performed by irradiating microwaves to naturally dried raw stevia leaves under a pressure of 50 to 60 mbar. The step is performed at a temperature of 40 to 45 ° C for 30 to 100 seconds, and It can be carried out by irradiating microwaves of 2 to 2.2 GHz.

The microwave can penetrate into the inside of the fresh stevia leaf and exhibit a volumetric heating effect, and when the microwave is irradiated, the water molecules inside the fresh stevia leaf vibrate or rotate according to the polarity change of the microwave. Polarization vibration leads to friction between molecules, which can cause an exothermic phenomenon. When raw stevia leaves are dried by irradiating microwaves under reduced pressure, swelling occurs by heating the inside of the fresh stevia leaves, and by this instantaneous internal heating and swelling, A sterilization effect is also generated by destroying the cell membrane inside the fresh stevia leaves, and the components of stevia can be effectively leached when preparing a stevia extract later by swelling the inside of the fresh stevia leaves by heating.

Subsequently, a stevia extract may be prepared by extracting the vacuum-dried raw stevia leaves.

In the above step, the vacuum-dried raw stevia leaves can be extracted using a known extraction method. For example, various methods such as hot water extraction and reflux extraction can be used as the extraction method, and the convenience of explanation and the technical skills of the present invention For clarity of thought, a detailed description of the extraction method will be omitted.

Subsequently, the radish mixed with the stevia extract may be aged.

In the above step, by aging the radish mixed with the stevia extract, the useful ingredients or sugar content of the stevia extract are absorbed into the radish to enhance the nutrition and flavor of dried radish powder. It can be carried out by aging by storing for 20 to 40 hours at a temperature of 5 to 7 ° C.

Next, dried radish powder can be prepared by secondly drying the aged radish to prepare dried radish and pulverizing the dried radish into powder.

In the above step, the dried radish powder may be prepared by drying the aged radish at a temperature of 20 to 30 ° C. for 8 to 10 days.

4. Maesaengi powder manufacturing step (S400)

The falconry powder manufacturing step (S400) is a step of manufacturing falconry powder using falconry.

The Maesaengi powder manufacturing step (S400, the Maesaengi powder prepared by the following method may be used.

In order to prepare the powder, the maesaengi may be prepared and then first washed with purified water.

The maesaengi is a vegetable high-protein food that contains five major nutrients evenly, and contains a lot of moisture, protein, carbohydrates, and ash, so it is a seaweed that contains nutrients evenly except for lipids.

In addition, the maesaengi contains vitamins A and C, and contains various inorganic salts such as iron, calcium, and iodine, so it is effective in skeletal formation and prevention of osteoporosis for the development of children, and also has a hematopoietic function to prevent anemia. It is a nutritionally good food.

For example, in the above step, after preparing the maesaengi, the maesaengi can be washed with purified water at a temperature of 15 to 25 ° C. By washing the maesaengi using the purified water, foreign substances attached to the maesaengi can be removed.

Next, the first washed maesaengi may be immersed in a ripening liquid for a second washing.

In the above step, the storage stability of the maesaengi can be improved and the fishy smell that may occur from the maesaengi can be removed by immersing the maesaengi washed with purified water in a maturation liquid to remove general bacteria present in the maesaengi.

For example, in the above step, first, green tea leaves, bay leaves, and purified water are mixed in a weight ratio of 0.5:1.5:8, and the purified water mixed with the green tea leaves and bay leaves is mixed at a temperature of 70 to 75 ° C. After heating for 60 minutes, green tea leaves and bay leaves are removed and filtered to prepare a filtrate. Next, squid ink may be mixed with the filtrate at a weight ratio of 9.5:0.5 and aged at a temperature of 10 to 15 ° C. for 3 to 6 hours to prepare an aged liquid. Next, by immersing the maesaengi washed with the purified water in the aging liquid and storing it at a temperature of 5 to 7 ° C. for 10 to 20 minutes, the storage stability of the maesaengi is improved and the fishy smell that may occur from the maesaengi is removed. can Then, after separating the maesaengi immersed in the aging liquid, it may be washed a second time with purified water at a temperature of 15 to 20 ° C.

The squid ink refers to the contents of the squid mucosa, and is mainly black or dark brown. The squid ink contains mucopolysaccharides such as elexin, which has strong antitumor activity. It can play a role in assisting the action.

Next, the second washed maesaengi can be dried to remove moisture contained in the maesaengi.

In the above step, the second washed maesaengi can be stored and dried at a temperature of 45 to 50 ° C. for 20 to 40 hours. When the step is performed below the lower limit range, the moisture contained in the maesaengi is reduced. A problem of not being sufficiently removed may occur, and if the above upper limit is exceeded, the water content contained in the maesaengi is too low, and the physical properties are deteriorated, and the aging fermentation of the maesaengi does not sufficiently proceed in the subsequent process. problems may arise.

Then, the dried maesaengi can be pulverized and powdered to prepare maesaengi powder.

In the above step, the pulverization of the dried maesaengi may be performed using a known grinder, and the configuration of powdering using the pulverizer is a known technique. Description is omitted.

5. Mixing step (S500)

The mixing step (S500) is a step of mixing ingredients for preparing a seasoning powder including the shiitake mushroom powder, aged hwangtaeori powder, dried radish dried radish powder, and maesaengi powder at a constant weight ratio.

In the mixing step (S500), the ingredients are red pepper powder, seaweed salt, leek powder, radish powder, water parsley powder, onion powder, garlic powder, ginger powder in addition to the shiitake mushroom powder, aged pollack hair powder, dried radish powder, and maesaengi powder. , Zinnia mushroom powder, green lipped mussel freeze-dried powder, white pepper powder, and soy sauce powder.

In addition, in the mixing step (S500), the ingredients include 0.5 to 1.5 parts by weight of the shiitake mushroom powder, 1 to 3 parts by weight of aged hwangtaeori powder, 0.1 to 1 part by weight of dried radish powder, 0.1 to 1 part by weight of maesaengi powder, red pepper 10 to 20 parts by weight of powder, 1 to 3 parts by weight of seaweed salt, 0.1 to 0.5 parts by weight of leek powder, 0.1 to 0.5 parts by weight of radish powder, 0.1 to 0.5 parts by weight of water parsley powder, 0.1 to 1 part by weight of onion powder, 0.1 part by weight of garlic powder to 1 part by weight, 0.1 to 1 part by weight of ginger powder, 0.1 to 0.3 parts by weight of cauliflower powder, 0.05 to 0.1 part by weight of green lipped mussel freeze-dried powder, 0.05 to 0.1 part by weight of white pepper powder, and 3 to 7 parts by weight of soy sauce powder may be included in weight ratio.

The red pepper powder can be included in the seasoning powder to give a spicy taste, and the red pepper powder is a representative spicy spice. The spicy taste of red pepper powder enhances the flavor of food and promotes appetite, so it is an important food indispensable in the traditional diet of Koreans. As it is known that there is, interest in the functionality of red pepper is increasing.

In the present invention, the red pepper powder may be used by mixing regular red pepper powder and spicy red pepper powder in a weight ratio of 1: 1, the spicy red pepper powder has a stronger spicy taste than normal red pepper powder, and the spicy red pepper powder is Alternatively, red pepper powder prepared using Cheongyang red pepper may be used.

As the red pepper powder, general red pepper powder and spicy red pepper powder prepared by the following method may be used.

First, foreign substances attached to the pepper may be removed by washing after removing the stem from the harvested pepper.

In this step, as the red pepper, a non-spicy red pepper and a hot red pepper may be prepared. For example, Taeyangcho or Cheongyang pepper may be prepared as the hot red pepper.

Next, the red pepper from which the foreign substances are removed may be cut.

In the above step, by cutting the red pepper from which the foreign matter is removed using a conventional cutting device, drying can be easily performed in a later process. For example, the red pepper from which the foreign matter is removed can be cut into 10 to 20 mm length there is.

Next, the chopped red pepper may be naturally dried.

In the above step, the natural drying may be carried out by storing and drying the chopped red pepper at a temperature of 20 to 40 ° C. for 3 to 7 days.

Subsequently, the naturally dried red pepper may be vacuum-dried by irradiating microwaves in a reduced pressure atmosphere.

In the above step, the vacuum drying may be performed by irradiating the naturally dried pepper with a microwave of 2.2 GHz at a pressure of 80 to 120 mbar and a temperature of 50 to 60 ° C. for 20 to 60 minutes.

Next, the vacuum-dried red pepper may be aged.

In the step, the aging may be performed by maintaining the vacuum-dried pepper at a temperature of 5 to 15 ° C. for 10 to 20 hours. By aging the vacuum-dried pepper, the physical properties of the vacuum-dried pepper are stabilized, and the Microwave irradiation can also enhance the sterilization effect by destroying cell membranes such as layered eggs and stratified layers inside the pepper.

Next, red pepper powder can be prepared by crushing and powdering the aged red pepper.

In the above step, red pepper powder may be prepared by pulverizing the aged red pepper using a known grinder, and the red pepper powder may be non-spicy general red pepper powder or spicy red pepper powder made of Taeyangcho or Cheongyang pepper.

The seaweed salt may be prepared by mixing seaweed powder and salt and then roasting. The seaweed salt may be prepared by mixing 1 to 3 parts by weight of the seaweed powder and 10 to 30 parts by weight of salt, followed by heating and frying. there is.

In addition, in the step, the glasswort powder may be prepared by pulverizing glasswort, and the glasswort powder prepared by the following method may be used.

In order to prepare the glasswort powder, first, the glasswort may be prepared and then washed.

The seaweed ( Salicornia spp. ) is a representative edible and medicinal salt plant native to Korea as an annual grass of the Goat family. The glasswort has been used for a long time as a folk medicine for vision loss, indigestion, gastrointestinal disease, hepatitis, kidney disease, etc., and it has been scientifically proven that it has antioxidant, antidiabetic, anticancer, antihypertensive, antihyperlipidemia, and skin whitening effects.

Next, the washed glasswort may be immersed in a mixed solution.

In the above step, it is possible to prevent discoloration or easy deterioration of glasswort by immersing the washed seaweed in a mixed solution, and the mixed solution may consist of grape juice, lemon juice, and bamboo salt.

In addition, in the above step, the grape juice is good for preventing blood clots and adult diseases such as high blood pressure, arteriosclerosis and heart disease, and helps to improve memory. It is effective for preventing colds and headaches, and the bamboo salt water can sterilize the seaweed and prevent it from easily decaying.

In addition, the lemon juice and bamboo salt water can prevent seaweed from discoloring over time, and the mixed solution is prepared by mixing in a weight ratio of 1 part by weight of grape juice, 1 part by weight of lemon juice, and 8 parts by weight of bamboo salt, The bamboo salt water may have a concentration of 1 to 3% by weight.

In addition, the above step may proceed by immersing the washed glasswort in the mixed solution and then maintaining it at a temperature of 20 to 25 ° C. for 50 to 100 minutes.

Next, after taking out the glasswort immersed in the mixed solution, the seaweed may be steamed with steam.

In the above step, seaweed with the components of the grape juice, lemon juice and bamboo salt water penetrated may be mixed with a mixture of cinnamon powder and sugar, and then steamed in a steamer. In the above step, the cinnamon powder and sugar are cinnamon powder 20 To 30 parts by weight and 10 to 20 parts by weight of sugar are mixed in a weight ratio, and it may be performed by steaming by heating with steam at 120 to 140 ° C. for 20 to 40 minutes in a steamer.

In the above step, the cinnamon powder enhances immunity and promotes blood circulation to help prevent vascular disease, prevent food poisoning, and have sterilization and insecticidal effects. storability can be improved.

Subsequently, the steamed seaweed may be ground and then dried.

In the above step, the drying efficiency of the seaweed may be improved by pulverizing the steamed seaweed into a large particle state and drying it. For example, after pulverizing the seaweed to a size of 0.5 to 2 mm, the pulverized seaweed It may proceed by drying at 25 to 35 ° C. for 20 to 30 hours.

Next, glasswort powder may be prepared by pulverizing and pulverizing the dried glassweed.

In the above step, the dried glasswort may be pulverized by pulverizing using a known grinder.

The chive powder can be prepared by crushing chives into powder, and the chives are excellent in detoxification and natural fatigue recovery to the extent that Donguibogam called them 'vegetables of the liver' and said, "It is always good to make kimchi and eat it." Known allyl sulfide is contained, so it is known to be good for reducing fatigue and strengthening liver function. Long-term use of leek extract suppresses the production of neutral fat in fat cells and activates energy metabolism, so it is widely used for anti-obesity.

In addition, leek is rich in ingredients such as beta-carotene and sulfur compounds and has the effect of boosting yang, so it is helpful to consume it when the body is cold and weak, so sexual function is weak, lethargic, and energy is reduced. In addition, it is good for men's low back pain or when it is difficult to urinate due to prostate function decline, or when there is a feeling of residual stool, or when there is severe back pain due to nocturia. In particular, allicin, which is abundant in chives, has the effect of energizing cells and promoting the secretion of sex hormones, which helps strengthen energy.

It has good effects for women as well as men. A component called emulsified allin activates peripheral nerves to help blood circulation and metabolism, so it has the effect of relieving back pain and menstrual pain, and it has the effect of improving the cold constitution. Have.

The radish powder can be prepared by crushing and pulverizing radish. The radish is an annual or biennial plant belonging to the Cruciferae family, and its stem and root are generally used for food. Cabbage, cabbage, mustard, and radish belong to the cruciferous family, and these cruciferous plants contain a substance called myrosinase. Myrosinase is an enzyme involved in producing isothiocyanate by hydrolyzing glycosides of naturally occurring thioglucosides (glucosinolates). 4-Methylthio-3-butenyl isothiocyanate (MTBI), a causative substance that causes the spicy taste of radish, is produced from 4-methylthio-3-butenyl glucosinolate under the action of myrosinase.

The radish has digestion and detoxification functions, and the unique protein and starch decomposing enzymes contained in radish promote digestion and absorption of food, and the rich vegetable fiber serves to clean wastes in the intestines, and has antipyretic effect and cough or sore throat. It is effective even when sick, so it is often used in oriental medicine.

The parsley powder can be prepared by crushing parsley into powder. The parsley (Javan Waterdropwort) is native to Korea and is a field in Jeju, Jeonnam, Jeonbuk, Gyeongbuk, Chungnam, Chungbuk, Gangwon-do, etc., wetlands, wet places near waterside It is a perennial herb commonly grown in

The water parsley has a sweet, spicy, and cool temper, and is rich in various vitamins, minerals and fiber that are good for the body, and is an alkaline food that has a good effect in detoxifying and purifying the blood.

In addition, the water parsley contains a large amount of vitamins A, B1, B2, and C, and is rich in minerals and fiber such as protein, iron, calcium, and phosphorus, purifying the blood, eliminating thirst, and lowering the heat. Water parsley has a unique scent in its leaves and stems, and is widely used as a side ingredient for herbs or soups. Water parsley is good for detoxification, heavy metal discharge, liver function improvement, hangover relief, constipation prevention, and high blood pressure prevention.

The onion powder can be prepared by crushing and pulverizing onions. The onion (Allium cepa L) is not only an important edible material as a vegetable in the genus Liliaceae, but also has a unique fragrance and flavor, so it is widely used as a spice.

The onion contains dozens of flavonoids and sulfur-containing compounds such as allyl propyl disulfide as a material for functional foods. This results in antibacterial effect, detoxification of heavy metals, reduction of serum cholesterol, anti-arteriosclerosis effect, anti-hypertensive effect, anti-diabetic effect, reduction of activity of carcinogenic substances, inhibition of enzymatic action of cancer cells, increase of activity of anti-cancer substances and mutation of cancer cells. Growth inhibition, etc. are excellent.

The garlic powder can be prepared by crushing and pulverizing garlic. The garlic is known as a very good health food, and the garlic contains carbohydrates such as scrotose and alliin, which is a kind of amino acid. Garlic smells like aryl sulfide and contains a lot of B vitamins.

The allicin component of the garlic is decomposed by the coexisting enzyme allinase when cells die or are destroyed, and becomes allicin, an antibacterial substance. Allicin has a calming effect on the nerves and gives stimulation and nutrition when tired. It also relieves external stimuli or increases vitality.

The ginger powder can be prepared by crushing ginger into powder. The ginger (Zingiber offcinale Roscoe) is one of subtropical or tropical perennial herbaceous plants belonging to the Zingiberaceae family. The rhizome of ginger has natural pungent taste and unique aroma and various pharmacological properties, so it is called fresh ginger; dried ginger; It is distributed in the form of oleoresin, essential oil, etc., and has been used as food such as tea, spice, and food using these characteristics, and is especially widely used as a spice, occupying an important position in our diet.

The ginger is already used by its efficacy, and in the Orient, it is warm in nature, has a very good taste, is non-toxic, stops vomiting, removes moisture, and treats shortness of breath and coughing. It is recorded in Donguibogam that steamed or boiled dry health is old-fashioned and digestible through planting, increasing quantity, and removing cold from the five organs.

In the present invention, the chive powder, radish powder, water parsley powder, onion powder, garlic powder, and ginger powder can be prepared by freeze-drying chives, radish, water parsley, onion, garlic, and ginger. Powder, onion powder, garlic powder, and ginger powder may be leek powder, radish powder, parsley powder, onion powder, garlic powder, and ginger powder prepared by the following method.

First, the leek, radish, water parsley, onion, garlic and ginger are prepared and washed to remove foreign substances remaining on the surface of the chives, radish, water parsley, onion, garlic and ginger.

In the above step, the washing of the chives, radish, water parsley, onion, garlic and ginger is performed using purified water in which sodium bicarbonate (NaHCO ₃ ) is dissolved and has a concentration range of 1 to 3 (w / w)%, followed by sterilization It can be washed with 0.5 to 0.6 ppm ozone water.

In the above step, the sodium bicarbonate is also used as a food additive, is non-toxic, and may have functions such as penetration, diffusion, and expansion. By washing the surface of the fungus, the cell walls of the mold can be expanded to sterilize and simultaneously wash the chives, radish, water parsley, onion, garlic and ginger.

Next, the washed chives, radish, water parsley, onion, garlic and ginger may be naturally dried to remove moisture contained in the chives, radish, water parsley, onion, garlic and ginger.

In the above step, the washed chives, radish, water parsley, onion, garlic and ginger can be dried at a temperature of 20 to 40 ° C for 2 to 4 days. By drying garlic and ginger, the fragrance of chives, radish, water parsley, onion, garlic and ginger remains soft without loss of nutrients, and also, chives, radish, water parsley, onion, garlic and ginger are pulverized into uniform particles in a later process and can improve workability.

Next, the naturally dried chives, radish, water parsley, onion, garlic and ginger may be vacuum-dried by irradiating microwaves in a reduced pressure atmosphere.

In the above step, the vacuum drying may be performed by irradiating microwaves to the naturally dried chives, radish, water parsley, onion, garlic and ginger under a pressure of 50 to 60 mbar, and the vacuum drying is performed at a temperature of 35 to 45 ° C. It is performed for 1 to 5 minutes, and can be performed by irradiating a microwave of 2.15 GHz on the naturally dried chives, radish, water parsley, onion, garlic and ginger.

Subsequently, the vacuum-dried chives, radish, water parsley, onion, garlic, and ginger may be stored at a constant temperature to mature the chives, radish, water parsley, onion, garlic, and ginger.

In the above step, by storing the vacuum-dried chives, radish, water parsley, onion, garlic and ginger at a temperature of 15 to 25 ° C. for 10 to 20 hours, the physical properties of the chives, radish, water parsley, onion, garlic and ginger are stabilized. It can double the aroma and taste of chives, radish, water parsley, onions, garlic and ginger.

Next, the aged chives, radish, water parsley, onion, garlic and ginger may be freeze-dried.

In the above step, the freeze-drying may be performed by freeze-drying the aged chives, radish, water parsley, onion, garlic, and ginger in a temperature range of -40 ° C to -30 ° C for 2 to 4 hours.

Next, the freeze-dried chives, radish, water parsley, onion, garlic and ginger can be ground and powdered to produce leek powder, radish powder, water parsley powder, onion powder, garlic powder and ginger powder.

In the above step, the freeze-dried chives, radish, water parsley, onion, garlic, and ginger can be pulverized with a known grinder to produce chive powder, radish powder, water parsley powder, onion powder, garlic powder, and ginger powder. The configuration of producing chive powder, radish powder, water parsley powder, onion powder, garlic powder, and ginger powder by grinding using is a well-known technique. For convenience of description and clarity of the technical idea of the present invention, a detailed description thereof is to omit

The cauliflower mushroom powder can be prepared using cauliflower mushroom. The cauliflower mushroom (Sparassis crispa) is a mushroom that has a good chew and has a subtle fragrance like pine mushroom belonging to the noodle mushroom family. It is an adaptogen with anticancer effects. That is, this flower mushroom has no side effects, is not limited to a specific organ or organ, and has a normalizing action, and has been used in the field of oriental medicine for a long time.

The medicinal components and medicinal effects of these mushrooms have been systematically studied in Japan and the United States, and as a result, it has been found that the anticancer activity of mushrooms comes from complex polysaccharides. In particular, it was found that the beta glucan component, which is known to have excellent effects in enhancing anti-cancer and immune functions, is more than 10 times that of medicinal mushrooms such as Ganoderma lucidum or Sanghwang mushroom.

Unlike the structure of β-glucan found in other medicinal mushrooms, the chemical structure of β-glucan, the main complex polysaccharide of zinnia mushroom, is a twig-shaped β-1,3-glucan that stimulates the immune response of cells. is an ingredient In addition, in addition to the anticancer action, the zinnia mushroom is known to have β-1,3-glucan contained in the zinnia mushroom for antibacterial, diuretic, and tonic action, and mannitol and trihalose to act as an anticancer, anemia, and sedative, and antidiabetic. , research on anti-AIDS and anti-HIV effects is also in progress. In addition, blossom mushrooms, like other medicinal mushrooms, also act to regulate blood pressure, blood sugar, and blood cholesterol.

The flower mushroom powder prepared by the following method may be used.

In order to prepare the cauliflower mushroom powder, first, a cauliflower mushroom of excellent quality may be prepared and washed to remove foreign substances.

In the above step, foreign substances attached to the mushroom mushroom can be removed by washing the prepared mushroom mushroom with purified water and removing inedible parts.

Next, the washed cauliflower mushroom may be primarily dried to remove moisture remaining in the cauliflower mushroom.

In the above step, in order to prevent the rapid evaporation of moisture contained in the washed zinnia mushroom during sunlight drying and deterioration of physical properties, it may be performed in a dryer or in the shade. For example, the primary drying may be performed in the It can be carried out by drying the washed flower mushroom at a temperature of 15 to 25 ° C. for 50 to 100 hours.

Next, the primary dried cauliflower mushroom may be dried with hot air.

In the above step, the hot air drying may be performed by drying the primary dried cauliflower mushroom with hot air at 110 to 150 ° C for 1 to 3 hours. When the hot air drying is performed below the lower limit range, the inside of the cauliflower mushroom There may be a problem that the moisture of is not sufficiently removed, and when it is carried out in excess of the above upper limit range, a problem that the physical properties are deteriorated due to excessive drying of the zinnia mushroom may occur.

Subsequently, the hot-air-dried cauliflower mushroom can be heated and baked and roasted.

In the above step, it can be carried out by roasting the hot air-dried cauliflower mushroom using a roasting device. The flavor of the cauliflower mushroom powder prepared by going through the roasting step is enhanced and the flavor of the cauliflower mushroom powder is suppressed to suppress the cauliflower mushroom powder. Acceptability can be enhanced.

In the above step, the heating of the hot-air-dried cauliflower mushroom may be performed by baking the hot-air-dried cauliflower mushroom at a temperature of 110 to 130 ° C. for 5 to 15 minutes.

Next, the roasted flower mushroom may be secondarily dried.

In the above step, by drying the roasted zinnia mushroom secondarily, it is possible to stabilize the physical properties of the roasted zinnia mushroom and further enhance the flavor. It can be carried out by drying for 1 to 3 days at a temperature of ° C.

Next, the secondary dried cauliflower mushroom can be pulverized to prepare cauliflower mushroom powder.

In the above step, the crushing of the secondary dried zinnia mushroom may be performed using a known grinder. Since the crushing using the grinder is a known technique, for convenience of description and clarity of the technical idea of the present invention. A detailed description thereof will be omitted.

The green-lipped mussel freeze-dried powder is prepared using Perna Canaliculus, which is a type of mussel that lives on the coast of New Zealand and is called Green-lipped Mussel. is Perna Canaliculus.

Since the green-lipped mussel feeds on plankton that has evolved to resist intense ultraviolet rays, it has been reported that it contains a unique component that cannot be found in mussels native to other regions, that is, omega unsaturated fatty acids related to antioxidant and anti-inflammatory properties.

In addition, it has been known through clinical trials that the unsaturated fatty acids found in the green lipped mussel have a 200 times stronger anti-inflammatory effect than fish oil, linseed oil, and evening primrose oil containing omega-3 fatty acids. It has been found that omega-3 fatty acids compete with omega-6 linoleic acid to inhibit the production of inflammatory mediators made from omega-6 fatty acids, thereby suppressing the occurrence of inflammatory diseases such as arteriosclerosis and rheumatoid arthritis. there is a bar

The green lipped mussel freeze-dried powder prepared by the following method may be used.

First, the shell of the green lipped mussel may be removed, and the green lipped mussel from which the shell is removed may be washed.

In the above step, the green lipped mussel from which the shell has been removed can be washed with a sodium bicarbonate solution having a temperature of 10 to 20 ° C and a concentration range of 1 to 3 (w / w)%. It is also used as an additive, is non-toxic, and can have functions such as penetration, diffusion, and expansion.

Next, the washed green lipped mussel may be dried.

Drying of the washed green lipped mussel may be performed by first drying and second drying, wherein the first drying is performed by drying the washed green lipped mussel at a temperature of 70 to 80 ° C. for 3 to 5 hours to obtain the washed green lipped mussel. The moisture remaining in the green lipped mussel can be removed first.

In addition, the second drying may dry the first dried green lipped mussel with hot air. In the second drying, the first dried green lipped mussel is heated with hot air at a temperature of 110 to 130 ° C for 1 to 3 hours. This can be done by adding

Next, the second dried green lipped mussel may be pulverized and powdered, and then aged to prepare a green lipped mussel aged powder.

The pulverization of the second dried green lipped mussel in the above step is pulverized by pulverizing the second dried green lipped mussel to a particle diameter of 5 to 10 mm, and the aging of the powdered green lipped mussel is the powdered green mussel It can be carried out by storing lip mussels at a temperature of 5 to 10 ° C. for 3 to 7 hours.

Subsequently, enzyme and acid are mixed with the green lipped mussel ripening powder and then stored to enzymatically decompose.

That is, in the above step, after mixing the enzyme and acid with the green lipped mussel ripening powder, enzymatic degradation can be performed by storing the green lipped mussel aged powder mixed with the enzyme and acid at a temperature of 36 to 38 ° C. for 20 to 30 hours. .

In the above step, commercially known proteases, chitinases, pectinases, and xylanases are used as the enzymes, and citric acid and ascorbic acid are used as the acids. Binic acid may be used, specifically, 0.01 to 0.03 parts by weight of the protease, 0.03 to 0.05 parts by weight of chitinase, pectinase, based on 100 parts by weight of the green lipped mussel matured powder 0.005 to 0.009 parts by weight, 0.008 to 0.012 parts by weight of xylanase, 0.01 to 0.1 parts by weight of citric acid, and 0.01 to 0.1 parts by weight of ascorbic acid may be mixed in a weight ratio.

Next, fermented green lipped mussel may be prepared by mixing the lactic acid bacteria culture solution with the enzymatically digested green lipped mussel ripening powder and then fermenting.

In the above step, 1 to 3 parts by weight of the lactic acid bacteria culture solution is mixed in a weight ratio of 1 to 3 parts by weight with respect to 100 parts by weight of the mature green lipped mussel powder, which is enzymatically digested, and then fermented at a temperature of 40 to 42 ° C. for 20 to 30 hours.

In addition, in the above step, in the lactic acid bacteria culture medium, the pH of the medium is adjusted to 2.8 to 3.2 using 1.2N HCl, and then the lactic acid strain is separated from the kimchi, and the separated lactic acid strain is used in MRS broth (Oxoid, England). After incubation at 37 ~ 39 ℃ for 20 to 25 hours, diluted to 1 × 1.0 ⁸ ~ 5 × 1.0 ⁸ CFU / mL, and then centrifuged at 10,000 to 15,000 rpm for 10 to 15 minutes to separate only the supernatant And, after filtering the supernatant with a 0.45 μm syringe filter, it is prepared by mixing and diluting the sterilized distilled water in a weight ratio of 1,000 to 2,000 parts by weight with respect to 100 parts by weight of the filtered supernatant, the lactic acid bacteria A lactic acid strain isolated from kimchi, a fermented food, specifically, the lactic acid strain includes Lactobacillus curvatus , Weissella viridescens , Lactobacillus plantarum , and Leuconostoc lactis ( Leuconostoc lactis ) Any one or more known lactic acid strains selected from the group consisting of may be used.

Next, the green lipped mussel fermented product may be lyophilized and then pulverized to prepare a green lipped mussel freeze-dried powder.

In the above step, the freeze-drying may be performed by freeze-drying the fermented green lipped mussel for 3 to 7 hours in a temperature range of -40 ° C to -30 ° C, and the pulverization is the freeze-dried fermented green lip mussel It can be performed by grinding using a known grinder.

The white pepper powder may be prepared by pulverizing white pepper, and the white pepper may be used instead of black pepper because of its less irritant than black pepper and the color of the prepared salad.

In general, pepper is a natural product familiar as a spice as the fruit of an evergreen vine plant of the dicotyledonous plant Pepper family Pepperaceae. It is mainly produced in Southeast Asia and is widely distributed in India, Indonesia, and the Malay Peninsula as well as Korea.

Pepper is not only widely used as a spice, but it has been known since ancient times that it has the effect of warming the body, eliminating wind and cold, and removing poison from all fish, meat, and mushrooms. In India, it is used as a traditional medicine for diseases such as bronchitis, gastrointestinal disease, and arthritis treatment, and through various studies, it has been reported that it is effective in diseases such as anti-inflammatory, pain relief, anti-cancer effect, suppression of diabetes complications, and vitiligo.

In addition, since it inhibits the removal of nutrients from cells by controlling enzymes, it is sometimes added to enhance the efficacy of other nutrients, such as curcumin and saponin.

6. Aging and sterilization step (S600)

The aging and sterilization step (S600) is a step of preparing seasoning powder by aging and then sterilizing the mixed ingredients.

In the aging and sterilization step (S600), seasoning powder may be prepared by storing the mixed ingredients at a temperature of 8 to 12 ° C. for 3 to 7 hours, aging them, and then sterilizing them.

Since the configuration of sterilizing the mixed materials in the aging and sterilization step (S600) is a well-known technique, a detailed description thereof will be omitted for convenience of description and clarity of the technical idea of the present invention.

Hereinafter, with reference to the accompanying drawings, examples and comparative examples of the manufacturing method of the seasoning powder for cooking according to the present invention will be described in more detail.

<Example 1>

1 part by weight of shiitake mushroom powder, 2 parts by weight of aged pollack hair powder, 0.5 part by weight of dried radish powder, 0.5 part by weight of maesaengi powder, 15 parts by weight of red pepper powder, 2 parts by weight of seaweed salt, 0.3 part by weight of chive powder, 0.3 part by weight of radish powder 0.3 parts by weight of water parsley powder, 0.5 parts by weight of onion powder, 0.5 parts by weight of garlic powder, 0.5 parts by weight of ginger powder, 0.2 parts by weight of cauliflower mushroom powder, 0.08 parts by weight of green lipped mussel freeze-dried powder, 0.08 parts by weight of white pepper powder, and Seasoning powder was prepared by mixing soy sauce powder in a weight ratio of 5 parts by weight.

<Example 2>

Shiitake mushroom powder 1.4 parts by weight, aged pollack hair powder 1.2 parts by weight, dried radish dried powder 0.9 parts by weight, maesaengi powder 0.1 parts by weight, red pepper powder 20 parts by weight, seaweed salt 1.2 parts by weight, chive powder 0.4 parts by weight, radish powder 0.2 parts by weight 0.5 parts by weight of water parsley powder, 0.2 parts by weight of onion powder, 0.9 parts by weight of garlic powder, 0.2 parts by weight of ginger powder, 0.3 parts by weight of cauliflower mushroom powder, 0.06 parts by weight of green lipped mussel freeze-dried powder, 0.1 parts by weight of white pepper powder, and Seasoning powder was prepared by mixing soy sauce powder in a weight ratio of 6 parts by weight.

<Example 3>

Shiitake mushroom powder 0.6 parts by weight, aged pollack hair powder 3 parts by weight, dried radish powder 0.3 parts by weight, maesaengi powder 0.9 parts by weight, red pepper powder 11 parts by weight, seaweed salt 2.8 parts by weight, chive powder 0.1 parts by weight, radish powder 0.5 parts by weight 0.2 parts by weight of water parsley powder, 0.9 parts by weight of onion powder, 0.1 parts by weight of garlic powder, 1 part by weight of ginger powder, 0.1 parts by weight of cauliflower mushroom powder, 0.09 parts by weight of green lipped mussel freeze-dried powder, 0.05 parts by weight of white pepper powder, and Seasoning powder was prepared by mixing soy sauce powder in a weight ratio of 3 parts by weight.

<Comparative Example 1>

The seasoning sauce was prepared using the same materials as in Example 1, but in Comparative Example 1, seasoning powder was prepared without using shiitake mushroom powder, aged hwangtaeori powder, and maesaengi powder.

<Comparative Example 2>

The seasoning sauce was prepared using the same materials as in Example 1, but in Comparative Example 2, the seasoning powder was prepared without using aged hwangtae hair powder, dried radish dried radish powder, and flower mushroom powder.

<Comparative Example 3>

The seasoning sauce was prepared using the same materials as in Example 1, but in Comparative Example 3, seasoning powder was prepared without using aged hwangtaeori powder, maesaengi powder, and green lipped mussel freeze-dried powder.

As described above, a sensory test of the seasoning powder prepared according to Examples and Comparative Examples was performed.

As the sensory test, after adding the same amount of the seasoning powder to the previously prepared bean sprout haejangguk, sensory evaluation was performed for taste, aroma, aftertaste, etc. for each corresponding group, and the results are shown in [Table 2] below. . The sensory test was conducted on 30 general consumers, and the score and evaluation criteria used a 9-point scoring method, and are shown in [Table 1] below.

score Evaluation standard 9 very good 7 good 5 commonly 3 bad One very bad

division taste (flavor) scent (smell) Aftertaste (dull) Overall Preference Example 1 8.3 8.3 8.2 8.3 Example 2 8.2 8.3 8.2 8.2 Example 3 8.3 8.2 8.3 8.3 Comparative Example 1 6.4 6.0 6.2 6.2 Comparative Example 2 6.2 6.2 6.4 6.3 Comparative Example 3 6.3 6.1 6.1 6.2

As shown in the above [Table 2], the taste (flavor), aroma (smell), and aftertaste (stuffy) of the bean sprouts haejangguk prepared by mixing the seasoning powder prepared according to Examples 1, 2, and 3 were compared to Comparative Example 1 , 2, 3, it was found that the overall taste (flavor), aroma (smell), aftertaste (stuffiness), and overall preference were excellent compared to the bean sprouts haejangguk prepared by mixing the seasoning powder prepared.

Although the preferred embodiment of the present invention has been described above, those skilled in the art will understand that the present invention can be implemented in other specific forms without changing the technical spirit or essential features. You will be able to. Therefore, one embodiment described above should be understood as illustrative in all respects and not limiting.

Claims (4)

Shiitake powder manufacturing step of preparing shiitake mushroom, drying, aging, and powdering to prepare shiitake mushroom powder (S100);
A step of manufacturing aged pollen hair powder using dried pollen hair powder (S200);
Dried radish powder manufacturing step of preparing dried radish dried radish powder using radish (S300);
Maesaengi powder manufacturing step of preparing Maesaengi powder using Maesaengi (S400);
A mixing step (S500) of mixing ingredients for preparing a seasoning powder including the shiitake mushroom powder, aged hwangtaeori powder, dried radish dried radish powder, and maesaengi powder in a constant weight ratio; and
A method for producing seasoning powder for cooking, comprising aging and sterilizing the mixed ingredients and then sterilizing them to produce seasoning powder (S600).
According to claim 1,
In the dried radish powder manufacturing step (S300), the dried radish dried powder is prepared, washed, cut into a certain size, and first dried the cut radish, wherein the first drying is performed by drying the cut radish at 20 to 30 ° C. It is carried out by drying at a temperature of 3 to 5 days, and the first dried radish and the stevia extract are mixed, but mixed in a weight ratio of 1 to 5 parts by weight of the stevia extract with respect to 100 parts by weight of the total content of the first dried radish. The radish mixed with the stevia extract is stored and aged at a temperature of 5 to 7 ° C for 20 to 40 hours, and the aged radish is dried at a temperature of 20 to 30 ° C for 8 to 10 days. Method for producing seasoning powder for cooking, characterized in that.
According to claim 2,
In the mixing step (S500), the ingredients include 0.5 to 1.5 parts by weight of the shiitake mushroom powder, 1 to 3 parts by weight of aged hwangtaeori powder, 0.1 to 1 part by weight of dried radish powder, 0.1 to 1 part by weight of maesaengi powder, and 10 parts by weight of red pepper powder to 20 parts by weight, 1 to 3 parts by weight of seaweed salt, 0.1 to 0.5 parts by weight of chive powder, 0.1 to 0.5 parts by weight of radish powder, 0.1 to 0.5 parts by weight of parsley powder, 0.1 to 1 part by weight of onion powder, 0.1 to 1 garlic powder Weight ratio of 0.1 to 1 part by weight of ginger powder, 0.1 to 0.3 parts by weight of mushroom powder, 0.05 to 0.1 part by weight of freeze-dried green mussel powder, 0.05 to 0.1 part by weight of white pepper powder, and 3 to 7 parts by weight of soy sauce powder Method for producing a seasoning powder for cooking, characterized in that contained in.
A seasoning powder for cooking, characterized in that it is produced by any one of claims 1 to 3.

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