KR20230052345A - Vegetable seasoning powder composition and producing method thereof - Google Patents

Abstract

The present invention relates to a vegetable seasoning powder composition prepared by using vegetables, which are domestic agricultural products, as main ingredients to taste and vacuum drying, and a method for preparing the same. The method for producing a vegetable seasoning powder composition of the present invention includes mixing at least one vegetable and water in a predetermined weight ratio to obtain a mixture; Grinding the mixture to obtain a mixed vegetable solution; Preparing broth for seasoning powder by mixing the vegetable mixed solution with a sub-material containing a portion of a salt component; Concentrating the seasoning powder broth to a predetermined brix%; vacuum-drying the concentrated broth for seasoning powder at a specific pressure and temperature; and pulverizing the vacuum-dried dry matter into powder. Since the vegetable seasoning powder composition of the present invention can produce a rich and rich soup taste with only vegetables as the main component, it can be used as a natural seasoning to replace existing MSG, and can also be used in home meal replacement (HMR) kits, separately commercialized sauce compositions or seasoning compositions. can be included and used.

Description

Vegetable seasoning powder composition and manufacturing method thereof {Vegetable seasoning powder composition and producing method thereof}

The present invention relates to a seasoning powder composition containing vegetable vacuum-dried powder as a main material and a method for producing the same, and in particular, a vegetable seasoning powder composition containing a powder prepared by vacuum-drying and flavoring vegetables, which are domestic agricultural products, as a main material, and a method for preparing the same. It is about.

Seasoning is a substance used to enhance and control the taste of food. Depending on the components of the taste, sweeteners such as sugar and honey, flavoring agents such as salt, acidulants such as vinegar, and seasonings containing nucleic acid or glutamic acid, etc. can also be divided into In addition, seasoning made by combining various seasonings and spices is also called seasoning. Representative seasonings include monosodium glutamate, which is well known as MSG. As consumers' interest in health and eco-friendly agricultural products increases, preference for natural seasonings made from natural foods rather than synthetic seasonings such as MSG is increasing.

Regarding natural seasonings, Korean Patent Registration No. 10-1449420 discloses that a mixture of glasswort, shrimp, anchovy, depot, shiitake mushroom, wood ear mushroom, ginger, licorice, jujube, green tea, and mulberry leaves is dried and pulverized to obtain natural seasoning powder A method for producing is disclosed.

Conventional natural seasonings mainly use ingredients commonly used in existing broths, such as anchovies, shrimp, depot, clams, clams, kelp, mussels, and pollack, as main ingredients for flavoring, and supplementary vegetable ingredients such as mushrooms and onions often do

Vegetables such as radish and cabbage, which are traditionally used to flavor soups, stews, and stews in Korean cuisine, must be used in large quantities to create an appropriate broth taste. It is not strong, so it has not been tried as a main ingredient of natural seasoning.

Home Meal Replacement (HMR) is a complete or semi-cooked product that is manufactured, processed, and packaged so that it can be consumed as it is or through a simple cooking process without a separate cooking process. HMR has the advantage of being able to enjoy a variety of convenient and convenient dishes by saving cooking time and cost, so interest in it is growing and the related market is also growing rapidly. The size of the domestic HMR market has grown from 1.21 trillion won in 2014 to 1.95 trillion won in 2019, and is estimated to reach 2.915 trillion won in 2024. In particular, as interest in HMR peaked under the influence of Corona 19, the growth trend of the HMR market is expected to become more rapid. In addition, as housewives are beginning to consider nutritional aspects when choosing HMR products, products that are convenient and nutritious are gaining popularity.

According to data from the National Statistical Office, among food raw materials applied to natural seasonings and complex seasoning foods, dry powder materials such as garlic powder and vegetable powder have a very high level of dependence on imports, unlike biological raw materials. For example, in the case of garlic powder, the import dependence was 93.7% in 2013, 79.1% in 2014, 78.3% in 2015, 71.1% in 2016, 71.7% in 2017, and 72.5% in 2018. The import dependence of dried vegetables was 72.5% in 2013. 100%, 100% in 2014, 100% in 2015, 99.9% in 2016, 99.9% in 2017, and 99.5% in 2018. 98.1% in 2016, 97.6% in 2017, and 96.9% in 2018.

In order to localize vegetable processing materials, which are highly dependent on imports, it is necessary to have price competitiveness, quality, and various lineups. To solve these problems, it is necessary to secure a mass production system and material processing technology.

Republic of Korea Patent Registration No. 10-1449420

The present invention provides a vegetable seasoning powder composition obtained by concentrating, vacuum-drying, and pulverizing domestic agricultural products such as radish, cabbage, onion, garlic, green pepper, Cheongyang pepper, green onion, and shiitake mushroom as main ingredients, and a method for producing the same aims to

In particular, the present invention is a vegetable seasoning powder composition capable of producing a rich and rich soup taste even with a small amount through a mixing ratio of domestic agricultural products including radish, cabbage, onion, garlic, green pepper, Cheongyang pepper, green onion and shiitake mushroom, and its preparation It aims to provide a method.

In addition, an object of the present invention is to provide a method for preparing a vegetable seasoning powder composition capable of producing a consistent and reproducible taste through a simple and rapid process, while containing vegetables including radish and Chinese cabbage as main components.

In addition, an object of the present invention is to provide a food composition comprising such a vegetable seasoning powder composition. The food composition includes an HMR kit, a commercialized source composition, a seasoning composition, and the like.

In the present invention, 'seasoning' is defined as including sweeteners, seasonings, acidulants, seasonings, and various seasonings, spices, and seasonings used to flavor food. 'Seasoning powder' is defined as a powder form of such seasoning, and the powder includes granules.

In the present invention to achieve the above object,

Obtaining a mixture by mixing at least one vegetable and water in a predetermined weight ratio;

Grinding the mixture to obtain a mixed vegetable solution;

Preparing broth for seasoning powder by mixing the vegetable mixed solution with a sub-material containing a portion of a salt component;

Concentrating the seasoning powder broth to a predetermined brix%;

vacuum-drying the concentrated broth for seasoning powder at a specific pressure and temperature; and

It provides a method for producing a vegetable seasoning powder composition comprising the step of pulverizing and powdering the vacuum-dried dried product.

The at least one vegetable,

When included in the seasoning powder, it is preferably at least one vegetable selected from the group consisting of radish, garlic, Chinese cabbage, and onion, which are relatively excellent in umami and palatability compared to other vegetables. More preferably, the radish is contained at 3 to 4% by weight, the garlic at 1.5 to 2.5% by weight, the cabbage at 4.5 to 6.5% by weight, and the onion at 4 to 5% by weight, so that the umami and preference compared to other vegetables can raise

The at least one vegetable,

Including green pepper and Cheongyang pepper,

It is desirable to reduce the pungent taste of Cheongyang pepper by green pepper while maintaining the spicy taste. More preferably, 0.1 to 1% by weight of the green pepper and 0.1 to 1% by weight of the Cheongyang pepper are contained, thereby increasing the intensity and umami of the taste while maintaining the spicy taste at an appropriate level.

The sub-material is

It is preferable to include at least one material selected from the group consisting of sun salt, Korean soy sauce, dextrin, soybean extract powder, yeast extract and corn oil. More preferably, the sea salt is 1.2 to 1.8% by weight, the Korean soy sauce is 3 to 8% by weight, the dextrin is 31 to 44% by weight, the soybean extract powder is 1 to 2% by weight, the yeast extract is 0.1 to 0.1 to 44% by weight 1.5, the corn oil is included in 0.5 to 1.5% by weight, improving the processability of the composition.

The vacuum drying step,

Preferably, the concentrated seasoning powder broth is vacuum-dried at a temperature of 80 to 100 ° C and a pressure of 100 to 300 mbar, so that the processing time is shorter and the properties of the composition are better than other vacuum drying conditions.

To obtain the mixture,

Preferably, radish, onion, garlic, Chinese cabbage, green pepper, Cheongyang pepper, green onion, dried shiitake mushroom, and water are mixed in a predetermined weight ratio to obtain a mixture. More preferably, radish, onion, garlic, Chinese cabbage, green pepper, Cheongyang pepper, green onion, dried shiitake mushroom and water 3-4: 4-5: 1.5-2.5: 4.5-6.5: 0.1-1: 0.1-1: A mixture is obtained by mixing in a weight ratio of 0.1 to 1:0.1 to 1:20 to 45.

The concentration step,

Preferably, the broth for seasoning powder is concentrated under reduced pressure to 70-75 brix to secure processability for vacuum drying and improve processability and property quality of the final composition.

The seasoning powder broth preferably contains 3 to 4% by weight of radish, 4 to 5% by weight of onion, 1.5 to 2.5% by weight of garlic, 4.5 to 6.5% by weight of Chinese cabbage, 0.1 to 1% by weight of green pepper, and 0.1 to 1 cheongyang pepper. % by weight, green onion 0.1-1% by weight, dried shiitake mushroom 0.1-1% by weight, water 20-45% by weight, sea salt 1.2-1.8% by weight, dextrin 31-44% by weight, Korean soy sauce 3-8% by weight, soybean extract 1 to 2% by weight of powder, 0.1 to 1.5% by weight of yeast extract and 0.5 to 1.5% by weight of corn oil.

Also, in the present invention,

Provided is a vegetable seasoning powder composition obtained through the above manufacturing method.

Also, in the present invention,

It provides a food composition comprising the vegetable seasoning powder composition. Preferably, the vegetable seasoning powder composition may be included in 0.2 to 0.3% by weight or 1.0% to 1.5% by weight of the total weight of the food composition, depending on the type of processed food.

The food composition is any one of a home meal replacement (HMR) kit, a sauce composition, and a seasoning composition.

The HMR is any one of soups, stews, soups, porridges, side dishes, and snacks, and the soups include at least one of chueotang, yukgaejang, and gamjatang.

In the present invention, while using vegetables as the main raw material, a seasoning composition with excellent flavor, taste, strength, preference, umami, etc. can be obtained by adjusting the mixing ratio of ingredients, preparing and concentrating broth for seasoning powder containing subsidiary materials, and vacuum drying. .

In particular, in the present invention, a vegetable seasoning powder composition with excellent palatability and umami is obtained by adjusting the mixing ratio of each ingredient including domestic agricultural products such as radish, onion, garlic, Chinese cabbage, green pepper, Cheongyang pepper, green onion, and dried shiitake mushroom, and through a manufacturing process. can

In addition, according to the manufacturing method of the present invention, it is possible to obtain a vegetable seasoning powder composition capable of producing a constant and reproducible taste through a simple and rapid process.

The vegetable seasoning powder composition of the present invention can produce a rich and rich soup taste even though only vegetables are used as the main component, and can sufficiently taste the soup even with a small amount similar to the existing MSG seasoning.

The vegetable seasoning powder composition of the present invention can be used as a natural seasoning to replace conventional MSG, and can be included in a Home Meal Meal (HMR) kit, separately commercialized sauce composition or seasoning composition.

The present invention also has the effect of localizing vegetable processing materials that are highly dependent on imports by providing a method of making domestic vegetables into natural seasonings with high added value.

1 is a photograph of vacuum-dried powder of radish, onion, garlic, Chinese cabbage, green pepper, Cheongyang pepper, green onion, and dried shiitake mushrooms, which are the main ingredients of the seasoning powder composition of the present invention.
2 is a photograph of trimmed and weighed radish, onion, garlic, Chinese cabbage, green pepper, Cheongyang pepper, green onion, and dried shiitake mushrooms, which are the main ingredients of the seasoning powder composition of the present invention.
3 is a photograph of a vegetable mixture solution made by adding water to radish, onion, garlic, Chinese cabbage, green pepper, Cheongyang pepper, green onion, and dried shiitake mushrooms, which are the main ingredients of the seasoning powder composition of the present invention, and grinding them.
4 is a photograph of broth for seasoning powder prepared by mixing sub-materials in the vegetable mixture solution of the present invention.
5 is a photograph of a vacuum concentrator used to concentrate the broth for seasoning powder of the present invention.
6 is a photograph of a vacuum dryer used for vacuum drying the broth for seasoning powder concentrated under reduced pressure of the present invention.
7 is a photograph of a seasoning powder composition obtained by crushing and pulverizing vacuum-dried dry matter.
8 is a photograph of a seasoning powder composition vacuum-dried at a temperature of 60 to 80° C. and a pressure of 100 to 300 mbar.
9 is a photograph of a seasoning powder composition vacuum-dried at a temperature of 80 to 100° C. and a pressure of 300 to 600 mbar.
10 is a photograph of a seasoning powder composition vacuum-dried at a temperature of 80 to 100° C. and a pressure of 100 to 300 mbar.

The vegetable seasoning powder composition of the present invention uses vegetables as main ingredients, preferably domestic agricultural products such as radish, Chinese cabbage, onion, garlic, green pepper, Cheongyang pepper, green onion, and dried shiitake mushrooms.

Radish is one of the four most frequently used vegetables in Korea and is used in various recipes in various menus, including not only kimchi, but also namul, soup, stew, and braised radish. use. Radish has different tastes and uses depending on the part as well as the variety. It has various effects such as cold prevention, digestive function improvement, hangover relief, anti-cancer effect, and diet.

Cabbage is one of the four major vegetables in Korea and is used in a variety of dishes as well as kimchi, raw, dried, or parboiled. Cabbage, which is rich in nutrients such as calcium, potassium, vitamins, and minerals, as well as moisture, is cultivated in various varieties depending on the growing season or period. It is effective for diuretic action due to its high water content, and is effective in preventing constipation and colon cancer due to its low calorie content and high dietary fiber content.

Onion is one of the representative seasoning vegetables, and it contains allicin, which is a spicy ingredient, so it tastes spicy and sweet, and has antioxidant and blood cholesterol lowering effects.

Garlic is one of the four major vegetables in Korea and is an important ingredient that should not be missing in various seasonings. It contains a large amount of allicin, which has a strong bactericidal action, and helps to strengthen immunity. It combines with vitamin B6 in the body to activate pancreatic cell function and insulin secretion, helping to lower blood sugar. It has a spicy taste and aroma and is rich in nucleic acids, so it is also used as a natural seasoning.

Green peppers are green peppers that are not completely ripe and are used raw for dipping in soybean paste, etc., as a seasoning for stews, and pickled vegetables.

Cheongyang pepper is usually used to stimulate the appetite. It is rich in various nutrients such as minerals and contains much more capsaicin than other red peppers, so it is effective for dieting.

Green onion is a representative spice vegetable of Korean food that is highly utilized from root to leaf and stem. Green onion is rich in dietary fiber, which facilitates intestinal movement, so it is effective in removing stool. Allicin, which is abundant in green onions, has an excellent antibacterial effect, boosts immunity and prevents colds.

During the drying process of dried shiitake mushrooms, sodium guanylate, a type of amino acid, is created, which enhances the flavor and taste of mushrooms, and creates a savory taste.

The vegetable seasoning powder composition of the present invention can be preferably prepared through the following steps.

(1) Cleaning and cleaning of main ingredients

As the main material required for the preparation of the seasoning powder composition, preferably domestic agricultural products such as radish, onion, garlic, Chinese cabbage, green pepper, Cheongyang pepper, green onion, dried shiitake mushroom, etc. are used. Dried shiitake mushrooms can be used in raw form that is not pulverized or in powder form, and it is more preferable to use them in powder form.

Wash and trim radish, onion, garlic, Chinese cabbage, green pepper, Cheongyang pepper, green onion, and dried shiitake mushrooms. If dried shiitake mushroom powder is used, separate washing and grooming processes are not required.

(2) Mixing step of main material

As main ingredients, at least one of the washed and trimmed vegetables and water are mixed in a predetermined weight ratio to obtain a mixture.

It is preferable that the at least one vegetable is at least one vegetable selected from the group consisting of radish, garlic, Chinese cabbage, and onion, which is relatively excellent in umami and palatability compared to other vegetables when included in the seasoning powder. More preferably, based on 20 to 45% by weight of water, the radish is 3 to 4% by weight, the garlic is 1.5 to 2.5% by weight, the cabbage is 4.5 to 6.5% by weight, and the onion is mixed at 4 to 5% by weight. By forming a mixed liquid, it can increase the umami and preference compared to other vegetables.

In another embodiment, the at least one vegetable, including green pepper and cheongyang pepper, is preferably reduced by the green pepper while maintaining the spicy taste of the cheongyang pepper. More preferably, with respect to 20 to 45% by weight of water, the green pepper is contained at 0.1 to 1% by weight and the Cheongyang pepper is contained at 0.1 to 1% by weight, thereby increasing the intensity and umami of the taste while maintaining the spicy taste at an appropriate level can make it

In a more preferred embodiment, a mixture is obtained by mixing radish, onion, garlic, Chinese cabbage, green pepper, cheongyang pepper, green onion, dried shiitake mushroom, and water as main ingredients in a predetermined weight ratio. Especially preferably, radish, onion, garlic, Chinese cabbage, green pepper, Cheongyang pepper, green onion, dried shiitake mushroom and water are mixed in a ratio of 3 to 4:4 to 5:1.5 to 2.5:4.5 to 6.5:0.1 to 1:0.1 to 1:0.1 A mixture can be obtained by mixing in a weight ratio of ~ 1:0.1 ~ 1:20 ~ 45. At this time, it is preferable to use purified water.

(3) Manufacturing step of mixed vegetable solution

The mixture obtained in the above step is pulverized to prepare a mixed vegetable solution.

(4) Manufacturing step of broth for seasoning powder

A broth for seasoning powder is prepared by mixing the vegetable mixture solution with auxiliary ingredients containing some salt components to control salinity and improve taste.

Sub-materials preferably include at least one material selected from the group consisting of sea salt, Korean soy sauce, dextrin, soybean extract powder, yeast extract and corn oil. More preferably, in the broth for seasoning powder, the sea salt is 1.2 to 1.8% by weight, the Korean soy sauce is 3 to 8% by weight, the dextrin is 31 to 44% by weight, the soybean extract powder is 1 to 2% by weight, the above Yeast extract is 0.1 to 1.5, the corn oil is included in 0.5 to 1.5% by weight, it is possible to improve the processability of the composition.

In a particularly preferred embodiment, the seasoning powder broth contains 3 to 4% by weight of radish, 4 to 5% by weight of onion, 1.5 to 2.5% by weight of garlic, 4.5 to 6.5% by weight of Chinese cabbage, 0.1 to 1% by weight of green pepper, and 0.1% by weight of Cheongyang pepper. ~ 1% by weight, green onion 0.1 ~ 1% by weight, dried shiitake mushroom 0.1 ~ 1% by weight, water 20 ~ 45% by weight, sea salt 1.2 ~ 1.8% by weight, dextrin 31 ~ 44% by weight, Korean soy sauce 3 ~ 8% by weight, 1 to 2% by weight of soybean extract powder, 0.1 to 1.5% by weight of yeast extract and 0.5 to 1.5% by weight of corn oil.

(5) vacuum concentration step

By concentrating the broth for seasoning powder under reduced pressure to 70-75 brix, it is possible to secure processability for vacuum drying in the next step and improve processability and property quality of the finally prepared composition.

(6) Vacuum drying step

The concentrated broth for seasoning powder is vacuum-dried at a temperature of 80 to 100° C. and a pressure of 100 to 300 mbar. When vacuum drying under this condition, a dried product having good dried properties can be obtained with a short processing time. More preferably, it is dried at a temperature of 95±5° C. and a pressure of 100 to 200 mbar.

(6) Powdering step

A vegetable seasoning powder composition is obtained by pulverizing and pulverizing the vacuum-dried dried product. At this time, it is more preferable to filter through a sieve to make the particles uniform. The vegetable seasoning powder composition of the present invention thus obtained can maintain a residual moisture content of 8% by weight or less when packaged, and dissolves quickly when put into food.

The vegetable seasoning powder composition of the present invention produces excellent taste enough to replace existing MSG products by using only vegetables as the main ingredient for flavoring without using fish and shellfish such as anchovies, shrimp, clams, and shellfish mainly used for broth. In addition, similar to existing commercial seasonings that are MSG products, even a small amount of about 0.2 to 1.5% by weight can be added to food to create a sufficient broth taste.

The vegetable seasoning powder composition of the present invention can be used in various foods as a natural seasoning that replaces existing MSG. In addition, the vegetable seasoning powder composition of the present invention may be included in a home meal replacement (HMR) kit, and may also be included in separately commercialized sauce products or seasoning products. In this case, the inclusion may be included in a form that is separately packaged and included in the product, as well as a form that is mixed with other sauces or seasonings included in the product. The HMR includes soups, stews, soups, soups, porridge, side dishes, and snacks, and the soups include chueotang, yukgaejang, and gamjatang in particular. In particular, in the case of Chueotang, it is preferable to add about 0.2% to 0.3% by weight of the vegetable seasoning powder composition of the present invention, and it is preferable to add about 1.0% to 1.5% by weight in Yukgaejang and Gamjatang.

The present invention will be described in more detail through the following examples. These examples are intended to illustrate the present invention, but the scope of the present invention is not limited thereto.

<Experimental Example 1>

Processing aptitude test for each raw material

The processability of radish, Chinese cabbage, onion, garlic, green pepper, Cheongyang pepper, green onion, and dried shiitake mushrooms, which are the main ingredients used in the vegetable seasoning powder composition of the present invention, was tested.

Each of the above raw materials was prepared in the form of vacuum-dried powder with the same mixing ratio.

Processing aptitude and sensory evaluation for each raw material were conducted with 18 experienced sensory evaluation personnel. The sensory characteristics of each raw material, such as vegetable aroma, vegetable taste, taste intensity, off-flavor, taste and umami, and preference were evaluated using evaluation items using a 9-point scale. The results are shown in Table 1 below.

Raw material vegetable flavor vegetable flavor intensity of taste off-flavor already Umami preference radish 6.47 7.40 7.33 1.73 1.73 7.73 8.67 napa cabbage 6.73 6.73 6.07 2.80 2.67 6.27 7.47 onion 7.40 7.47 7.40 2.00 2.67 7.00 7.47 green pepper 7.40 6.73 7.47 2.13 2.53 4.73 7.20 garlic 8.27 8.07 8.13 2.53 2.67 6.33 7.00 Cheongyang Pepper 7.20 7.73 8.80 1.73 2.93 3.67 5.67 Shiitake mushrooms 6.53 5.27 4.73 3.07 3.47 4.73 5.53 green onion 6.73 6.07 5.80 3.07 4.47 4.47 5.13

As in the results of Table 1, the flavor of vegetables tended to be high in the case of garlic, onion, green pepper, and Cheongyang pepper, which had strong inherent scents, and the vegetable taste and taste intensity also increased as the scent was stronger. Most of the cases of Yi-chwi and Mi-mi showed low scores. The overall acceptability was in the order of radish, Chinese cabbage, onion, green pepper, garlic, Cheongyang pepper, dried shiitake mushroom, and green onion. Therefore, the mixing ratio was set by setting the content of radish, onion, Chinese cabbage, and garlic higher than other ingredients.

<Example 1>

After washing and trimming radish, onion, garlic, Chinese cabbage, green pepper, Cheongyang pepper, green onion and dried shiitake mushroom, 350g radish, 500g onion, 200g garlic, 560g Chinese cabbage, 60g green pepper, 35g Cheongyang pepper, 70g green onion, 50g dried shiitake mushroom was weighed.

A solution was prepared by mixing the weighed vegetables with 3,410 g of water and pulverizing with a grinder. To the prepared solution, 150 g of sea salt (Harry Nonghyup), 3,775 g of dextrin, 500 g of Korean soy sauce (Jipyeong Nonghyup), 150 g of soybean extract powder, 80 g of yeast extract, and 110 g of corn oil were added and blended while heating to prepare a broth for seasoning powder.

The prepared broth for seasoning powder was concentrated to 70-75 brix using a vacuum concentrator.

The concentrated broth for seasoning powder was transferred to a silver foil dish and dried at a temperature of 95° C. and a pressure of 200 mbar using a vacuum concentrator to obtain a seasoning powder composition.

<Comparative Example 1>

610g of radish, 550g of onion, 550g of garlic, 490g of Chinese cabbage, 500g of Cheongyang pepper, 320g of green onion, and 340g of dried shiitake mushroom as main ingredients, 3,360g of water, and 3,280g of dextrin as sub-materials. Same method as Example 1 except that Thus, a seasoning powder composition was obtained.

<Comparative Example 2>

500g radish, 800g onion, 800g garlic, 500g cabbage, 300g green pepper, 100g Cheongyang pepper, 200g green onion, 100g dried shiitake mushroom, 2,880g water, 150g bay salt, 3,100g dextrin, 500g Korean soy sauce, and beans A seasoning powder composition was obtained in the same manner as in Example 1, except that 70 g of the extracted powder was used.

<Comparative Example 3>

500g radish, 700g onion, 300g garlic, 800g Chinese cabbage, 80g green pepper, 50g Cheongyang pepper, 100g green onion, 70g dried shiitake mushroom, 3,300g water, 180g sea salt, 3,100g dextrin, 700g Korean soy sauce, beans A seasoning powder composition was obtained in the same manner as in Example 1, except that 70 g of the extracted powder and 50 g of the yeast extract were used.

The compositions of the seasoning powder compositions of Comparative Examples 1 to 3 and Example 1 are shown in Table 2 below.

Comparative Example 1 Comparative Example 2 Comparative Example 3 Example 1 radish 6.1 5.0 5.0 3.5 onion 5.5 8.0 7.0 5 garlic 5.5 8.0 3.0 2 napa cabbage 4.9 5.0 8.0 5.6 green pepper - 3.0 0.8 0.6 Cheongyang Pepper 5.0 1.0 0.5 0.35 green onion 3.2 2.0 1.0 0.7 Dried Shiitake Mushrooms 3.4 1.0 0.7 0.5 water 33.6 28.8 33.0 34.1 sea salt - 1.5 1.8 1.5 dextrin 32.8 31.0 31.0 37.75 Korean soy sauce - 5.0 7.0 5 Soybean Extract Powder - 0.7 0.7 1.5 yeast extract - - 0.5 0.8 corn oil - - - 1.1 Sum 100 100 100 100

<Experimental Example 2>

Sensory evaluation of seasoning powder composition

Sensory evaluation was performed on the seasoning powder compositions prepared in Example 1 and Comparative Examples 1 to 3.

Sensory evaluation was conducted on 18 experienced sensory evaluation personnel. For each vacuum-dried powder cooking material, saltiness, pungency, taste intensity, taste/off-flavor, and umami were evaluated using evaluation items using a 9-point scale, and the results are shown in Table 3 below.

salty taste Spicy taste intensity already / take off Umami Comparative Example 1 3.1 8.2 2.8 3.5 3.0 Comparative Example 2 6.2 6.9 4.6 3.1 3.9 Comparative Example 3 7.1 5.9 5.9 2.8 6.5 Example 1 6.3 5.4 5.5 2.9 5.7

In the case of Comparative Example 1, the salty taste was weak and the spicy taste due to Cheongyang pepper was strong, and in the case of Comparative Example 2, the salinity sensory was good, but there was an opinion that the umami taste was insufficient, the spicy taste was strong, and the unique taste of garlic stood out. In the case of Comparative Example 3, the pungent taste was reduced because it contained relatively less Cheongyang pepper and garlic. On the other hand, salinity and umami were increased.

In the case of Example 1, corn oil was added and the amount of dextrin was increased to prepare a broth for soft seasoning powder, so processability was improved and sensory properties were very good.

<Experimental Example 3>

Setting vacuum drying conditions

A seasoning powder composition was prepared with the same composition as in Example 1, but with only the temperature and pressure conditions for vacuum drying being different.

The temperature was set to two types of 60 ~ 80 ℃ and 80 ~ 100 ℃, and the pressure was set to two types of 100 ~ 300 mbar and 300 ~ 600 mbar. Drying at 100 ° C. or higher is not suitable for drying the product below the boiling point, which is an advantage of vacuum-dried powder. In addition, when drying at 100 ° C. or higher, the composition is partially burned and bitter taste occurs, so it is not suitable as a product drying condition.

The vacuum drying conditions, vacuum drying time, and water content of Samples 1 to 3 are shown in Table 4 below.

Temperature (℃) pressure (mbar) moisture(%) time (h) Sample 1 60-80 100 to 300 13.74 9.5 sample 2 80 to 100 300~600 34.10 9 sample 3 80 to 100 100 to 300 1.92 6

Regarding the temperature conditions, sample 1 dried at a temperature of 60 to 80 ° C took about 1.5 times the vacuum drying time compared to sample 3 dried at a temperature of 80 to 100 ° C under the same pressure condition. In addition, since the temperature was low, drying was not completely performed, so the moisture content was high and the properties did not satisfy the processing suitability (see FIG. 8).

Regarding the pressure conditions, sample 2 dried at a pressure of 300 to 600 mbar took about 1.5 times longer vacuum drying time than sample 3 dried at a pressure of 100 to 300 mbar. In addition, since the pressure was high, drying was not completely performed, so the moisture content was very high and the properties did not satisfy the processing suitability (see FIG. 9).

Therefore, the vacuum drying conditions were set to 80 to 100 ° C. and 300 mbar or less for a short processing time and good properties (see FIG. 10).

A photograph of the seasoning powder composition of Sample 1 is shown in FIG. 8 , a photograph of the seasoning powder composition of Sample 2 is shown in FIG. 9 , and a photograph of the seasoning powder composition of Sample 3 is shown in FIG. 10 .

<Production Example 1>

Manufacture of Chueotang

Chueotang, an HMR product, was prepared by adding the seasoning powder composition of Example 1.

Sensory evaluation was performed by adding 0.1% by weight, 0.2% by weight, and 0.3% by weight of the seasoning powder composition of Example 1 to Chueotang products, respectively.

Sensory evaluation was conducted on 18 experienced sensory evaluation personnel. The prepared Chueotang was evaluated for aroma, taste, taste intensity, preference, and umami using evaluation items using a 9-point scale, and the results are shown in Table 5 below. For comparison, an additive-free product without a seasoning powder composition was used.

incense taste intensity of taste preference Umami no additives 2.61 2.78 4.50 3.67 2.89 0.1% added 4.50 4.33 6.39 6.11 5.28 0.2% added 6.83 6.17 8.00 8.28 8.06 Add 0.3% 7.44 6.39 8.28 7.89 8.00

As shown in the results of Table 5, the higher the added amount of the seasoning powder composition, the higher the sensory strength. In the case of preference and umami, it was found that the addition of 0.2% by weight or more significantly increased. However, when 0.3% by weight was added, a slight decrease was shown. This is because if too much powder is added, the taste becomes stronger, but the original taste of Chueotang disappears. Therefore, it was confirmed that it is preferable to add 0.2% by weight or more of the seasoning powder composition to Chueotang products.

<Production Example 2>

Preparation of Yukgaejang

Yukgaejang, an HMR product, was prepared by adding the seasoning powder composition of Example 1.

Sensory evaluation was conducted by adding 0.5% by weight, 1.0% by weight, and 1.5% by weight of the seasoning powder composition of Example 1 to the yukgaejang product, respectively.

Sensory evaluation was conducted on 18 experienced sensory evaluation personnel. The prepared Yukgaejang was evaluated for aroma, taste, taste intensity, preference, and umami using evaluation items using a 9-point scale, and the results are shown in Table 6 below. For comparison, an additive-free product without a seasoning powder composition was used.

incense taste intensity of taste preference Umami no additives 3.00 2.72 2.61 2.50 2.40 0.5% added 4.28 4.56 4.44 4.50 4.40 1.0% added 6.61 7.11 6.61 7.72 7.60 1.5% added 6.78 6.89 7.61 7.06 7.50

The intensity of flavor and taste tended to increase as the added amount of the seasoning powder composition increased. As for taste, preference and umami, the sensory score gradually increased as the amount of the seasoning powder composition was added, but when 1.5% by weight was added, the salty taste became stronger and lowered again.

Therefore, it was confirmed that it is most preferable to add 1.0% to 1.5% by weight of the seasoning powder composition to the yukgaejang product.

<Production Example 3>

Manufacture of Gamjatang

Gamjatang, an HMR product, was prepared by adding the seasoning powder composition of Example 1.

Sensory evaluation was conducted by adding 0.5% by weight, 1.0% by weight, and 1.5% by weight of the seasoning powder composition of Example 1 to Gamjatang products, respectively.

Sensory evaluation was conducted on 18 experienced sensory evaluation personnel. The prepared Gamjatang was evaluated for aroma, taste, taste intensity, preference, and umami using evaluation items using a 9-point scale, and the results are shown in Table 7 below. For comparison, an additive-free product without a seasoning powder composition was used.

incense taste intensity of taste preference Umami no additives 6.00 4.00 5.22 3.89 3.61 0.5% added 6.72 5.72 6.39 5.72 5.28 1.0% added 7.83 7.61 7.61 7.83 7.61 1.5% added 8.00 7.78 8.44 7.11 7.50

In the case of fragrance, a similar trend was shown, but the higher the amount of seasoning powder composition added, the higher it was. In the case of taste and taste intensity, the higher the amount of seasoning powder composition added, the higher the sensory score, and significantly higher than when no seasoning powder composition was added. score was shown. In the case of preference and umami, it was the highest when 1.0% by weight of the seasoning powder composition was added, and in the case of preference, when 1.5% by weight of the seasoning powder composition was added, there were many opinions that it was salty as the salinity increased.

Therefore, it was confirmed that it is preferable to add 1.0% to 1.5% by weight of the seasoning powder composition to Gamjatang products.

Claims (17)

Obtaining a mixture by mixing at least one vegetable and water in a predetermined weight ratio;
Grinding the mixture to obtain a mixed vegetable solution;
Preparing broth for seasoning powder by mixing the vegetable mixed solution with a sub-material containing a portion of a salt component;
Concentrating the seasoning powder broth to a predetermined brix%;
vacuum-drying the concentrated broth for seasoning powder at a specific pressure and temperature; and
Method for producing a vegetable seasoning powder composition comprising the step of pulverizing the vacuum-dried dried product. According to claim 1,
The at least one vegetable,
When included in the seasoning powder, it is characterized in that at least one vegetable selected from the group consisting of radish, garlic, Chinese cabbage and onion, which is relatively excellent in umami and palatability compared to other vegetables. Method for producing a seasoning powder composition for vegetables. According to claim 2,
The radish is 3 to 4% by weight, the garlic is 1.5 to 2.5% by weight, the cabbage is 4.5 to 6.5% by weight, and the onion is contained at 4 to 5% by weight,
A method for producing a vegetable seasoning powder composition, characterized in that it increases umami and preference compared to other vegetables. According to claim 1,
The at least one vegetable,
Including green pepper and Cheongyang pepper,
A method for producing a vegetable seasoning powder composition, characterized in that the spicy taste of Cheongyang pepper is reduced by green pepper while maintaining the spicy taste. According to claim 4,
The green pepper is contained in 0.1 to 1% by weight and the Cheongyang pepper is contained in 0.1 to 1% by weight, thereby increasing the intensity and umami of the taste while maintaining the spicy taste at an appropriate level. According to claim 1,
The auxiliary material is a method for producing a vegetable seasoning powder composition, characterized in that it comprises at least one material selected from the group consisting of sea salt, Korean soy sauce, dextrin, soybean extract powder, yeast extract and corn oil. According to claim 6,
The sun salt is 1.2 to 1.8% by weight, the Korean soy sauce is 3 to 8% by weight, the dextrin is 31 to 44% by weight, the soybean extract powder is 1 to 2% by weight, the yeast extract is 0.1 to 1.5, the corn oil Is included in 0.5 to 1.5% by weight,
A method for producing a vegetable seasoning powder composition, characterized in that the processability of the composition is improved. According to claim 1,
The vacuum drying step,
The concentrated broth for seasoning powder is vacuum-dried at a temperature of 80 to 100 ° C and a pressure of 100 to 300 mbar,
A method for producing a vegetable seasoning powder composition, characterized in that the processing time is short compared to other vacuum drying conditions and the composition has good properties. According to claim 1,
To obtain the mixture,
A method for producing a vegetable seasoning powder composition, characterized in that a mixture is obtained by mixing radish, onion, garlic, Chinese cabbage, green pepper, Cheongyang pepper, green onion, dried shiitake mushroom and water in a predetermined weight ratio. According to claim 9,
To obtain the mixture,
Radish, onion, garlic, Chinese cabbage, green pepper, Cheongyang pepper, green onion, dried shiitake mushroom and water 3~4:4~5:1.5~2.5:4.5~6.5:0.1~1:0.1~1:0.1~1:0.1 A method for producing a vegetable seasoning powder composition, characterized in that the mixture is obtained by mixing in a weight ratio of ~ 1: 20 ~ 45. According to claim 1,
The concentration step,
By concentrating the seasoning powder broth under reduced pressure to 70-75 brix, the processability for vacuum drying is secured, and the processability and property quality of the final composition are improved. manufacturing method. According to claim 1,
The seasoning powder broth is 3 to 4% by weight of radish, 4 to 5% by weight of onion, 1.5 to 2.5% by weight of garlic, 4.5 to 6.5% by weight of Chinese cabbage, 0.1 to 1% by weight of green pepper, 0.1 to 1% by weight of Cheongyang pepper, green onion 0.1 to 1% by weight, dried shiitake mushroom 0.1 to 1% by weight, water 20 to 45% by weight, sea salt 1.2 to 1.8% by weight, dextrin 31 to 44% by weight, Korean soy sauce 3 to 8% by weight, soybean extract powder 1 to 2 A method for producing a vegetable seasoning powder composition comprising 0.1 to 1.5% by weight of yeast extract and 0.5 to 1.5% by weight of corn oil. A vegetable seasoning powder composition obtained through the manufacturing method of any one of claims 1 to 12. A food composition comprising the vegetable seasoning powder composition of claim 13. According to claim 14,
The vegetable seasoning powder composition is a food composition, characterized in that included in 0.2 to 0.3% by weight or 1.0% to 1.5% by weight of the total weight of the food composition, depending on the type of processed food. According to claim 15,
The food composition, characterized in that any one of a home meal replacement (HMR) kit, a sauce composition, seasoning composition. According to claim 16,
The Home Meal (HMR) is any one of soups, stews, soups, soups, porridges, side dishes and snacks, and the soups include at least one of chueotang, yukgaejang and gamjatang Food composition, characterized in that.

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