KR20230086250A - Seasoning powder for seafood and Manufacturing method thereof - Google Patents

Abstract

The present invention relates to a powder seasoning composition for seafood and a method for producing the same, and specifically, according to the present invention, essential oil and citric acid components that can effectively neutralize trimethylamine, which is the cause of fishy smell unique to seafood such as fish, crustaceans, and shellfish, are contained in large amounts. By using tangerine peel powder that has been prepared and selectively roasting only some of the raw materials constituting the seasoning, the texture, flavor and flavor can be harmoniously improved, and the appetite is improved by adding a refreshing taste with citron juice powder. and to have a fragrance and flavor that can sufficiently satisfy consumer preferences. In addition, according to the present invention, in seafood cooking, it is possible to effectively solve the problem of generation of harmful components and deterioration of taste due to heating that may occur when seasonings or spices are used in the cooking process of baking or steaming, as in foreign or conventional methods. there is.

Description

Powder seasoning composition for seafood and manufacturing method thereof {Seasoning powder for seafood and Manufacturing method thereof}

The present invention relates to a powder seasoning composition for seafood and a manufacturing method thereof.

Seasoning (seasoning) is a type of seasoning used to enhance the taste of food. Depending on the taste component, it can be divided into sweeteners such as sugar and honey, acidulants such as vinegar, and seasonings containing ingredients such as nucleic acid and glutamic acid. A representative chemical seasoning is monosodium glutamate (MSG). On the other hand, seasoning using natural raw materials is more preferred due to the high interest of modern people on the harmfulness to the human body and well-being today.

On the other hand, in the case of dishes using seafood, including fish, crustaceans, shellfish, etc., for the purpose of effectively catching the unique fishy smell or fishy smell of raw materials, for adding richer umami to seafood dishes, or for responding to various consumer preferences Various seasonings are used for the purpose and the like, and conventionally, foreign spices such as thyme, lemongrass, and rosemary have been used to catch the fishy smell.

However, in the case of foreign or conventional methods, seasonings or spices such as thyme, lemongrass, rosemary, etc. are used in the cooking process of grilling or steaming seafood, so seasonings or spices may generate harmful components or deteriorate the taste by heating. There are concerns.

Accordingly, the present inventors developed a powder seasoning for uncooked food that is sprinkled or dipped in seafood that has been cooked or can be consumed immediately in seafood dishes using seafood as raw materials, including fish, crustaceans, shellfish, etc. , It effectively neutralizes the distinctive fishy smell caused by trimethylamine (TMA) of seafood such as shellfish and shellfish, while generating harmful ingredients and taste caused by heating that can occur when seasonings or spices are used in foreign or conventional ways. I tried to solve the problem of deterioration of .

In order to solve the above problems, the present invention uses tangerine peel powder containing a large amount of essential oil and citric acid components that can effectively neutralize trimethylamine, which is the cause of fishy smell unique to seafood such as fish, crustaceans, and shellfish. By selectively roasting only some raw materials, the texture, flavor, and flavor are harmoniously improved, and at the same time, by adding a refreshing taste with citron juice powder, it enhances appetite and has aroma and flavor that can sufficiently satisfy consumer preferences. It is intended to provide a powder seasoning composition for seafood and a method for manufacturing the same.

In addition, the technical problem to be solved by the present invention is not limited to the above-mentioned technical problem, and other technical problems not mentioned above will become clear to those skilled in the art from the description below. You will be able to understand.

In the present specification, a powder seasoning composition for seafood comprising tangerine peel powder, roasted salt, brown sugar, citron juice powder, garlic flakes, onion powder, pepper and parsley flakes ground in the range of 10 to 30∮ grinding specifications is provided.

For example, the composition includes 25 to 55 parts by weight of tangerine peel powder, 10 to 30 parts by weight of roasted salt, 1 to 20 parts by weight of brown sugar, 1 to 20 parts by weight of citron juice powder, 1 to 20 parts by weight of garlic flakes, onion powder It may include 1 to 20 parts by weight, 0.5 to 15 parts by weight of black pepper and 0.1 to 10 parts by weight of parsley flakes.

For example, the composition may further include red pepper powder, paprika powder, celery powder, ground nut vein, bay leaf, and cardamom powder.

For example, the powder seasoning composition for seafood may be an uncooked powder seasoning that is sprinkled on or eaten with seafood that has been cooked or can be consumed immediately.

In addition, in the present specification, a) preparing tangerine peel powder by grinding dried tangerine peels in the grinding standard range of 10 to 30∮; b) preparing a flavor and texture functional raw material by mixing roasted salt, garlic flakes, onion powder, pepper and parsley flakes and roasting at a temperature of 80 to 100 ° C. for 20 to 40 minutes; and c) a raw material mixing step of mixing brown sugar and citron juice powder with the tangerine peel powder obtained in step a) and the functional raw material for flavor and texture obtained in step b); It provides a method for producing a powder seasoning composition for seafood comprising a.

For example, after the step c, d) a first foreign matter removal step of removing metallic foreign substances by treating the raw material mixture obtained in step c) under a magnetic field condition in the range of 10,000 to 12,000 Gauss (G); and e) a secondary foreign matter removal step of filtering the raw material mixture obtained in step d) through a filtration net of 12 mesh or less to remove foreign substances; may further include.

For example, in step b), 10 to 30 parts by weight of roasted salt, 1 to 20 parts by weight of garlic flakes, 1 to 20 parts by weight of onion powder, 0.5 to 15 parts by weight of pepper, and 0.1 to 10 parts by weight of parsley flakes are mixed and roasted. it could be

For example, in step c), 25 to 55 parts by weight of tangerine peel powder, 1 to 20 parts by weight of brown sugar, and 1 to 20 parts by weight of citron juice powder may be mixed.

For example, in step c), red pepper powder, paprika powder, celery powder, ground nut vein, bay leaf, and cardamom powder may be further mixed.

For example, the powder seasoning composition for seafood may be an uncooked powder seasoning that is sprinkled on or eaten with seafood that has been cooked or can be consumed immediately.

The powder seasoning composition for seafood according to the present invention uses tangerine peel powder containing a large amount of essential oil and citric acid components that can effectively neutralize trimethylamine, which is the cause of fishy smell unique to seafood such as fish, crustaceans, and shellfish. By selectively roasting only some raw materials, texture, flavor, and flavor are harmoniously improved.

In addition, according to the present invention, by adding a refreshing taste to the citron juice powder, it is possible to improve appetite and have a fragrance and flavor that can sufficiently satisfy consumer preferences.

In addition, according to the present invention, in seafood cooking, it is possible to effectively solve the problem of generation of harmful components and deterioration of taste due to heating, which may occur when seasonings or spices are used in the cooking process by foreign or conventional methods.

In addition, according to the present invention, since it is possible to consume seafood in the form of eating or dipping into seafood that has been cooked or can be consumed immediately, consumer convenience can be improved.

1 is a photograph of a finished product seasoning powder for seafood according to an embodiment of the present invention.
Figure 2 is a photograph showing that roasting was performed according to an embodiment and a comparative example of the present invention.

Hereinafter, the present invention will be described in more detail through specific examples. However, these examples are only examples for explaining the present invention, and the scope of the present invention is not limited in any sense by these examples. In addition, in describing the present description, descriptions of already known functions or configurations will be omitted to clarify the gist of the present description.

As described above, in seafood dishes using seafood as raw materials, including fish, crustaceans, shellfish, etc., the purpose of effectively removing the unique fishy smell or fishy smell of raw materials, the purpose of adding richer umami to seafood dishes, or various Various seasonings are used for the purpose of responding to consumer preferences, and conventionally, foreign spices such as thyme, lemongrass, and rosemary have been used to control the fishy smell of fish.

However, in the case of foreign or conventional methods, seasonings or spices such as thyme, lemongrass, rosemary, etc. are used in the cooking process of grilling or steaming seafood, so seasonings or spices may generate harmful components or deteriorate the taste by heating. There are concerns.

Therefore, the present inventors use tangerine peel powder containing a large amount of essential oil and citric acid components that can effectively neutralize trimethylamine, which is the cause of fishy smell unique to seafood such as fish, crustaceans, and shellfish, and use only some of the raw materials constituting the seasoning. By performing selective roasting, texture, flavor, and flavor can be harmoniously improved, and by adding a refreshing taste with citron juice powder, it can improve appetite and have aroma and flavor that can sufficiently satisfy consumer preferences. The points were confirmed through experiments, and the present invention was completed.

Hereinafter, the powder seasoning composition for seafood and the manufacturing method according to the present invention will be described in more detail.

According to one embodiment of the present invention, a method for producing a powder seasoning composition for seafood includes the steps of: a) preparing tangerine peel powder by pulverizing dried tangerine peels in a grinding standard range of 10 to 30∮; b) preparing a flavor and texture functional raw material by mixing roasted salt, garlic flakes, onion powder, pepper and parsley flakes and roasting at a temperature of 80 to 100 ° C. for 20 to 40 minutes; and c) a raw material mixing step of mixing brown sugar and citron juice powder with the tangerine peel powder obtained in step a) and the functional raw material for flavor and texture obtained in step b); includes

First, the dried tangerine peel is pulverized in the grinding standard range of 10 to 30∮ to prepare tangerine peel powder (step a).

The above step is a process step for manufacturing raw materials that can effectively neutralize the distinctive fishy smell caused by trimethylamine (TMA) of seafood such as fish, shellfish, and shellfish. For example, tangerine peels discarded after processing in Jeju, etc. In the case of recycling and using, recycling of resources and economic feasibility can be captured at the same time.

In detail, seafood such as fish, crustaceans, and shellfish contain trimethylamine oxide (TMAO) to regulate osmotic pressure in seafood body fluids or muscles, and when seafood dies, it is decomposed by microorganisms and enzymes to , which is the root cause of seafood fishy smell.

Essential oil and citric acid components contained in 1.5 to 2.0% by weight of tangerine peel can effectively neutralize the trimethylamine, and furthermore, flavonoids such as Hesperidin, Diosmine, and Tangeretin contained in tangerine peel ( flavonoids) help to tenderize fish and other seafood.

On the other hand, in the present invention, the tangerine peel may be used in the form of tangerine peel powder pulverized in the range of 10 to 30∮ grinding standard, and when the tangerine peel is included in the seasoning composition in the form of tangerine peel powder pulverized within the above range, texture and consumer preference It has better features in terms of

Next, roasted salt, garlic flakes, onion powder, pepper and parsley flakes are mixed and roasted at a temperature of 80 to 100 ° C. for 20 to 40 minutes (step b).

The above step is a process step for producing a raw material having flavor and texture functionality, by mixing roasted salt, garlic flakes, onion powder, pepper and parsley flakes, and at a temperature of 80 to 100 ° C., specifically 90 ° C., 20 to 50 ° C. It may be performed by roasting for 40 minutes, specifically 30 minutes.

Specifically, the above step is performed by mixing and roasting 10 to 30 parts by weight of roasted salt, 1 to 20 parts by weight of garlic flakes, 1 to 20 parts by weight of onion powder, 0.5 to 15 parts by weight of pepper, and 0.1 to 10 parts by weight of parsley flakes. can

On the other hand, when all other raw materials constituting the powder seasoning composition according to the present invention are roasted, the fresh taste inherent in the tangerine peel dry material and citron juice powder may be lost during the roasting process, which may cause consumer preference.

On the other hand, in the case of the above-described roasted salt, garlic flakes, onion powder, pepper and parsley flakes, the roasting process makes the flavor and aroma more vivid, and the texture also changes to crispy, which rather improves consumer taste.

Next, brown sugar and citron juice powder are mixed with the tangerine peel powder obtained in step a) and the functional raw material for flavor and texture obtained in step b) (step c).

The above step is a step of preparing a powder seasoning composition for seafood by mixing tangerine peel powder and flavor and texture functional raw materials that can effectively neutralize the fishy smell peculiar to seafood with brown sugar and citron juice powder. In one embodiment of the present invention According to this step, 25 to 55 parts by weight of tangerine peel powder, flavor and texture functional raw material obtained in step b, 1 to 20 parts by weight of brown sugar and 1 to 20 parts by weight of citron juice powder may be mixed.

The citron juice powder is used to add a refreshing taste that is not enough to be obtained only with the tangerine peel powder, and if included in excess of the above weight part, there is a risk of covering the unique taste of cooked seafood, and included in less than the above weight part , it may be difficult to fully express the fresh taste and flavor.

Meanwhile, in the above step, red pepper powder, paprika powder, celery powder, ground nut vein, bay leaf, and cardamom powder may be further mixed for the purpose of further improving the palatability and flavor of the entire seasoning.

On the other hand, after the above-described steps a to c are completed, a process for sterilization and removal of foreign substances may be additionally performed. In the method for producing a powder seasoning composition for seafood according to an embodiment of the present invention, after step c , d) a first foreign matter removal step of removing metallic foreign substances by treating the raw material mixture obtained in step c) under a magnetic field condition in the range of 10,000 to 12,000 Gauss (G); and e) a secondary foreign matter removal step of filtering the raw material mixture obtained in step d) through a filtration net of 12 mesh or less to remove foreign substances; more includes

The first foreign matter removal step of removing the metallic foreign matter may be a process of removing the metallic foreign matter by passing the prepared powder seasoning composition for seafood through a device equipped with a plurality of magnetic rods in the range of 10,000 to 12,000 Gauss (G) there is. Next, the secondary foreign matter removal step corresponds to, for example, a process of removing foreign matter remaining in the powder seasoning again by filtering through a filter net of 12 mesh or less.

The powder seasoning composition for seafood, which is different from the present invention described above, uses tangerine peel powder containing a large amount of essential oil and citric acid components that can effectively neutralize trimethylamine, which is the cause of fishy smell unique to seafood such as fish, crustaceans, and shellfish. Roasting is selectively performed on only some of the raw materials constituting the raw materials to harmoniously improve texture, flavor, and flavor. In addition, according to the present invention, by adding a refreshing taste to the citron juice powder, it is possible to improve appetite and have a fragrance and flavor that can sufficiently satisfy consumer preferences. In addition, according to the present invention, in seafood cooking, it is possible to effectively solve the problem of generation of harmful components and deterioration of taste due to heating that may occur when seasonings or spices are used in the cooking process of baking or steaming, as in foreign or conventional methods. there is. In addition, according to the present invention, since it is possible to consume seafood in the form of eating or dipping into seafood that has been cooked or can be consumed immediately, consumer convenience can be improved.

Since the present invention can have various changes and various forms, specific embodiments will be exemplified and described in detail below. However, it should be understood that this is not intended to limit the present invention to the specific disclosed form, and includes all modifications, equivalents, and substitutes included in the spirit and scope of the present invention.

manufacturing example

After performing product sampling, sensory evaluation was performed 5 times as follows, and examples were derived by improving the product. Specifically, the sampled products below were sampled together with cooked seafood (mackerel and eel), and through sensory evaluation, 1) sweet taste, 2) salty taste, 3) sour taste, 4) color, 5) fresh scent, 6) The degree of fishy odor removal was measured.

1) Primary sampling and sensory evaluation/improvements

2) Secondary sampling and sensory evaluation/improvements

3) 3rd sampling and sensory evaluation/improvements

4) 4th sampling and sensory evaluation/improvements

5) 5th sampling and sensory evaluation/improvements

Example 1

Through the preparation example as described above, the same component and blending ratio combinations as in the 5th sampling were derived. Based on this, tangerine peel powder is prepared by crushing dried tangerine peels in the range of 10 to 30∮ grinding specifications, roasted salt, garlic flakes, onion powder, pepper and parsley flakes are mixed, and roasted at 90 ℃ for 30 minutes To prepare a flavor and texture functional raw material. Finally, a powder seasoning composition for seafood was prepared by mixing the tangerine peel powder and flavor and texture functional ingredients with brown sugar and citron juice powder, and immediately after the mixing, it was treated under magnetic field conditions of about 11,000 Gauss (G) to obtain metallic foreign matter was removed, and foreign matter was removed again by filtering through a 12 mesh filter net.

Comparative Example 1

It was carried out in the same manner as in Example 1, except that the preparation of tangerine peel powder and the preparation of flavor and texture functional raw materials were omitted, and only the preparation was made by simultaneously introducing and mixing all the ingredients.

Comparative Example 2

It was prepared by simultaneously introducing and mixing all the ingredients in the same manner as in Comparative Example 1, except that all the ingredients were roasted.

Comparative Example 3

It was carried out in the same manner as in Example 1, except for the citron juice powder.

Comparative Example 4

It was carried out in the same manner as in Example 1, except for the mixed seasoning in which red pepper powder, paprika powder, celery powder, ground nut vein, bay leaf, and cardamom were mixed.

[Experiment 1: Powder seasoning appearance evaluation and sensory evaluation]

First, the appearance evaluation and sensory evaluation were performed centering on Example 1 and Comparative Examples 1 and 2.

Referring to FIG. 2 and Table 1, when some raw materials are selectively roasted according to Example 1 of the present invention, they are not only harmonious in terms of texture, flavor, and flavor, but also have excellent fresh taste and excellent color development, resulting in consumer preference It was confirmed that it can satisfy, and in the case of Comparative Example 1, it was confirmed that the result was inferior in terms of texture and flavor, and in the case of Comparative Example 2, the appearance changed to a dull red color, making it difficult to arouse appetite, and the color is not good, It was confirmed that the refreshing taste was weakened and it was difficult to satisfy consumer preferences.

[Experiment 2: Other sensory evaluation]

Meanwhile, based on Example 1 and Comparative Examples 3 to 4, sensory evaluation was performed.

As a result of the evaluation, it was confirmed that when citron juice powder was not included (Comparative Example 3), the effect was inferior to that of Example 1 in various aspects such as fresh flavor, acidity, fishy smell removal, and red pepper powder, paprika powder, celery powder, ground nuts It was confirmed that when mixed seasoning in which mac, bay leaf, and cardamom were mixed was not used (Comparative Example 4), a lower evaluation was obtained than Example 1 in overall aspects including umami.

In the foregoing, although specific embodiments of the present invention have been described and shown, the present invention is not limited to the described embodiments, and it is common knowledge in the art that various modifications and variations can be made without departing from the spirit and scope of the present invention. It is self-evident to those who have Therefore, such modifications or variations should not be individually understood from the technical spirit or viewpoint of the present invention, and modified embodiments should fall within the scope of the claims of the present invention.

Claims (10)

A powder seasoning composition for seafood comprising tangerine peel powder, roasted salt, brown sugar, citron juice powder, garlic flakes, onion powder, pepper and parsley flakes ground in the range of 10 to 30∮ grinding specifications. According to claim 1,
The composition includes 25 to 55 parts by weight of tangerine peel powder, 10 to 30 parts by weight of roasted salt, 1 to 20 parts by weight of brown sugar, 1 to 20 parts by weight of citron juice powder, 1 to 20 parts by weight of garlic flakes, 1 to 20 parts by weight of onion powder A powder seasoning composition for seafood comprising 0.5 to 15 parts by weight of black pepper and 0.1 to 10 parts by weight of parsley flakes. According to claim 1,
The composition is a powder seasoning composition for seafood, further comprising red pepper powder, paprika powder, celery powder, ground nutmeg, bay leaf and cardamom powder. According to claim 1,
The powder seasoning composition for seafood is a powder seasoning composition for seafood, which is a non-cooking powder seasoning that is sprinkled on or eaten with seafood in a ready-to-eat or ready-to-eat state. a) preparing tangerine peel powder by pulverizing dried tangerine peels in a grinding standard range of 10 to 30∮;
b) preparing a flavor and texture functional raw material by mixing roasted salt, garlic flakes, onion powder, pepper and parsley flakes and roasting at a temperature of 80 to 100 ° C. for 20 to 40 minutes; and
c) a raw material mixing step of mixing brown sugar and citron juice powder with the tangerine peel powder obtained in step a) and the flavor and texture functional raw materials obtained in step b); Method for producing a powder seasoning composition for seafood comprising a. According to claim 5,
After step c,
d) a first foreign matter removal step of removing metallic foreign substances by treating the raw material mixture obtained in step c) under a magnetic field condition in the range of 10,000 to 12,000 Gauss (G); and
e) a secondary foreign matter removal step of filtering the raw material mixture obtained in step d) through a filtration net of 12 mesh or less to remove foreign substances;
Further comprising a method for producing a powder seasoning composition for seafood. According to claim 5,
In step b), 10 to 30 parts by weight of roasted salt, 1 to 20 parts by weight of garlic flakes, 1 to 20 parts by weight of onion powder, 0.5 to 15 parts by weight of pepper, and 0.1 to 10 parts by weight of parsley flakes are mixed and roasted. Method for producing a powder seasoning composition for seafood. According to claim 5,
In step c), 25 to 55 parts by weight of tangerine peel powder, 1 to 20 parts by weight of brown sugar, and 1 to 20 parts by weight of citron juice powder are mixed. According to claim 5,
In the step c), red pepper powder, paprika powder, celery powder, ground nutmeg, bay leaf and cardamom powder are further mixed, a method for producing a powder seasoning composition for seafood. According to claim 5,
The method for producing a powder seasoning composition for seafood, wherein the powder seasoning composition for seafood is a non-cooking powder seasoning that is sprinkled on or eaten with seafood in a ready-to-eat or ready-to-eat state.

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