KR900002398B1 - Manufacturing method of compound seasoning - Google Patents
Manufacturing method of compound seasoning Download PDFInfo
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- KR900002398B1 KR900002398B1 KR1019870008965A KR870008965A KR900002398B1 KR 900002398 B1 KR900002398 B1 KR 900002398B1 KR 1019870008965 A KR1019870008965 A KR 1019870008965A KR 870008965 A KR870008965 A KR 870008965A KR 900002398 B1 KR900002398 B1 KR 900002398B1
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- extract
- sodium
- vitamin
- powder
- onion
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- 235000011194 food seasoning agent Nutrition 0.000 title claims description 30
- 150000001875 compounds Chemical class 0.000 title description 2
- 238000004519 manufacturing process Methods 0.000 title description 2
- 235000019640 taste Nutrition 0.000 claims description 17
- 241000234282 Allium Species 0.000 claims description 16
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 16
- 235000013599 spices Nutrition 0.000 claims description 15
- 240000002234 Allium sativum Species 0.000 claims description 12
- 235000004611 garlic Nutrition 0.000 claims description 12
- 150000007523 nucleic acids Chemical class 0.000 claims description 12
- 102000039446 nucleic acids Human genes 0.000 claims description 12
- 108020004707 nucleic acids Proteins 0.000 claims description 12
- 239000000126 substance Substances 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 10
- 239000000843 powder Substances 0.000 claims description 10
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 9
- 235000008397 ginger Nutrition 0.000 claims description 9
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 8
- 229940072113 onion extract Drugs 0.000 claims description 8
- 239000000284 extract Substances 0.000 claims description 7
- 239000008601 oleoresin Substances 0.000 claims description 6
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 4
- 229930003268 Vitamin C Natural products 0.000 claims description 4
- 229910052708 sodium Inorganic materials 0.000 claims description 4
- 239000011734 sodium Substances 0.000 claims description 4
- 235000019154 vitamin C Nutrition 0.000 claims description 4
- 239000011718 vitamin C Substances 0.000 claims description 4
- 241001474374 Blennius Species 0.000 claims description 3
- 240000004160 Capsicum annuum Species 0.000 claims description 3
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 3
- 235000007862 Capsicum baccatum Nutrition 0.000 claims description 3
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 3
- 241000206607 Porphyra umbilicalis Species 0.000 claims description 3
- 229930003270 Vitamin B Natural products 0.000 claims description 3
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims description 3
- 229940077082 red pepper extract Drugs 0.000 claims description 3
- 235000014102 seafood Nutrition 0.000 claims description 3
- 235000019156 vitamin B Nutrition 0.000 claims description 3
- 239000011720 vitamin B Substances 0.000 claims description 3
- 239000001728 capsicum frutescens Substances 0.000 claims description 2
- 229940002508 ginger extract Drugs 0.000 claims description 2
- 235000020708 ginger extract Nutrition 0.000 claims description 2
- GRSZFWQUAKGDAV-KQYNXXCUSA-N IMP Chemical compound O[C@@H]1[C@H](O)[C@@H](COP(O)(O)=O)O[C@H]1N1C(NC=NC2=O)=C2N=C1 GRSZFWQUAKGDAV-KQYNXXCUSA-N 0.000 claims 1
- GRSZFWQUAKGDAV-UHFFFAOYSA-N Inosinic acid Natural products OC1C(O)C(COP(O)(O)=O)OC1N1C(NC=NC2=O)=C2N=C1 GRSZFWQUAKGDAV-UHFFFAOYSA-N 0.000 claims 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 claims 1
- 244000273928 Zingiber officinale Species 0.000 claims 1
- 235000013902 inosinic acid Nutrition 0.000 claims 1
- 239000008176 lyophilized powder Substances 0.000 claims 1
- 235000013923 monosodium glutamate Nutrition 0.000 claims 1
- 239000002336 ribonucleotide Substances 0.000 claims 1
- 229940073490 sodium glutamate Drugs 0.000 claims 1
- 239000004278 EU approved seasoning Substances 0.000 description 12
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 11
- 239000000796 flavoring agent Substances 0.000 description 10
- 235000019634 flavors Nutrition 0.000 description 10
- 230000000694 effects Effects 0.000 description 9
- 244000046052 Phaseolus vulgaris Species 0.000 description 8
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 8
- 241000234314 Zingiber Species 0.000 description 8
- 235000015278 beef Nutrition 0.000 description 8
- 235000014347 soups Nutrition 0.000 description 6
- 238000010411 cooking Methods 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 4
- 230000035943 smell Effects 0.000 description 4
- 235000002566 Capsicum Nutrition 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 229920002477 rna polymer Polymers 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- VIXPOKTYYGVSBP-SUXSPYFOSA-N 2-[(2s,3s,4r,5r)-3,4-dihydroxy-5-(6-oxo-3h-purin-9-yl)oxolan-2-yl]-2-hydroxyacetic acid Chemical compound O[C@@H]1[C@H](O)[C@@H](C(O)C(O)=O)O[C@H]1N1C2=NC=NC(O)=C2N=C1 VIXPOKTYYGVSBP-SUXSPYFOSA-N 0.000 description 2
- 235000005254 Allium ampeloprasum Nutrition 0.000 description 2
- 240000006108 Allium ampeloprasum Species 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 239000006002 Pepper Substances 0.000 description 2
- 241000722363 Piper Species 0.000 description 2
- 235000016761 Piper aduncum Nutrition 0.000 description 2
- 235000017804 Piper guineense Nutrition 0.000 description 2
- 235000008184 Piper nigrum Nutrition 0.000 description 2
- 244000088415 Raphanus sativus Species 0.000 description 2
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 2
- 235000021186 dishes Nutrition 0.000 description 2
- 229940116257 pepper extract Drugs 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- AANLCWYVVNBGEE-IDIVVRGQSA-L Disodium inosinate Chemical compound [Na+].[Na+].O[C@@H]1[C@H](O)[C@@H](COP([O-])([O-])=O)O[C@H]1N1C(NC=NC2=O)=C2N=C1 AANLCWYVVNBGEE-IDIVVRGQSA-L 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 229930010555 Inosine Natural products 0.000 description 1
- UGQMRVRMYYASKQ-KQYNXXCUSA-N Inosine Chemical compound O[C@@H]1[C@H](O)[C@@H](CO)O[C@H]1N1C2=NC=NC(O)=C2N=C1 UGQMRVRMYYASKQ-KQYNXXCUSA-N 0.000 description 1
- 244000294411 Mirabilis expansa Species 0.000 description 1
- 235000015429 Mirabilis expansa Nutrition 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
- 241000758706 Piperaceae Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 244000300264 Spinacia oleracea Species 0.000 description 1
- 235000009337 Spinacia oleracea Nutrition 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- FDJOLVPMNUYSCM-UVKKECPRSA-L cobalt(3+);[(2r,3s,4r,5s)-5-(5,6-dimethylbenzimidazol-1-yl)-4-hydroxy-2-(hydroxymethyl)oxolan-3-yl] [(2r)-1-[3-[(2r,3r,4z,7s,9z,12s,13s,14z,17s,18s,19r)-2,13,18-tris(2-amino-2-oxoethyl)-7,12,17-tris(3-amino-3-oxopropyl)-3,5,8,8,13,15,18,19-octamethyl-2,7, Chemical compound [Co+3].N#[C-].C1([C@H](CC(N)=O)[C@@]2(C)CCC(=O)NC[C@@H](C)OP([O-])(=O)O[C@H]3[C@H]([C@H](O[C@@H]3CO)N3C4=CC(C)=C(C)C=C4N=C3)O)[N-]\C2=C(C)/C([C@H](C\2(C)C)CCC(N)=O)=N/C/2=C\C([C@H]([C@@]/2(CC(N)=O)C)CCC(N)=O)=N\C\2=C(C)/C2=N[C@]1(C)[C@@](C)(CC(N)=O)[C@@H]2CCC(N)=O FDJOLVPMNUYSCM-UVKKECPRSA-L 0.000 description 1
- 239000013068 control sample Substances 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- PVBRXXAAPNGWGE-LGVAUZIVSA-L disodium 5'-guanylate Chemical compound [Na+].[Na+].C1=2NC(N)=NC(=O)C=2N=CN1[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O PVBRXXAAPNGWGE-LGVAUZIVSA-L 0.000 description 1
- 235000013890 disodium inosinate Nutrition 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 239000008393 encapsulating agent Substances 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 235000021384 green leafy vegetables Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 229960003786 inosine Drugs 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000013536 miso Nutrition 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 235000019633 pungent taste Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000020185 raw untreated milk Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000000523 sample Substances 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 230000000451 tissue damage Effects 0.000 description 1
- 231100000827 tissue damage Toxicity 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
내용 없음.No content.
Description
본 발명은 L-글루타민산나트륨(MSG)이나 핵산계 정미물질인 5'-이노신산나트륨(IMP)과 5'-구아닐산나트륨(GMP) 또는 5'-이노신산나트륨과 5'-구아닐산나트륨의 혼합물 즉, 5'-리보뉴 클레오타이드나트륨(리보핵산)등을 혼합시킨 복합조미료의 독특한 맛을 그대로 유지하면서 요리에 사용시 담백하고 깔끔한 맛을 제공하는 신규한 복합조미료의 제조방법에 관한 것이다.The present invention is a mixture of sodium L- glutamate (MSG) or 5'-inosinoate (IMP) and 5'-sodium guanylate (GMP) or 5'- sodium inosine and 5'- sodium guanylate, which are nucleic acid-based The present invention relates to a method for preparing a new complex seasoning that provides a light and clean taste when used in cooking while maintaining the unique flavor of the compound seasoning mixed with '-ribonucleide sodium (ribonucleic acid).
일반적으로 MSG나 IMP, GMP 또는 리보핵산등의 정미물질을 배합시킨 기존의 복합조미료는 거의 모든 요리에 있어서 맛난 맛을 증가시키는 우수한 조미료로서 알려지고 있으나 한국고유의 음식인 탕류, 쇠고기국 또는 신선한 야채무침에 사용시에는 맛의 증가와 더불어 느끼한 맛 또한 배증되는 결과로 인하여 사용상의 제약을 받는 경우가 종종 있어 왔다.In general, conventional seasonings containing seasonings such as MSG, IMP, GMP, or ribonucleic acid are known as excellent seasonings to increase the delicious taste in almost all dishes. In the case of unsalted use, there is often a limitation in use due to the result of doubling of taste and doubling of taste.
따라서 본 발명자등은 기존의 복합조미료를 사용시 노출되는 문제점을 제거하기 위하여 우리고유의 양념인 마늘, 생강, 파, 양파 및 고추등이 MSG나 복합조미료에 배합되어 있을 경우 표출되는 조미효과에 대하여 연구 검토한 바, 이들 배합물이 제공하는 맛의 효과는 기존의 조미료에 비해 상승된 값을 나타냄은 물론 요리고유의 느끼한 맛이나 역겨운 냄새등을 제거할 수 있음을 발견하고 본 발명을 완성하였다.Therefore, the present inventors studied the seasoning effect that is expressed when our unique seasonings garlic, ginger, leeks, onions and red peppers are combined with MSG or a complex seasoning in order to eliminate the problems exposed when using the existing complex seasonings. As a result, the present inventors have found that the effect of the taste provided by these formulations shows an elevated value as compared to the conventional seasonings, and can remove the taste or disgusting smell of cooking.
이러한 결과는 마늘, 생강, 파, 양파 및 고추가 지닌 고유의 매운맛과 향으로 인하여 생선등의 비린내, 육류등의 누린냄새, 야채등의 풋냄새 뿐만 아니라, 화학조미류 자체가 지니는 느끼한 맛을 감소 또는 제거시켜 화학조미료의 맛난맛을 오히려 상승시켜 주는 것으로 여겨진다.These results are due to the inherent spiciness and aroma of garlic, ginger, green onions, onions, and peppers, which reduce fishy smells of fish, meaty smells of meat, and fresh skins of vegetables, as well as the chewy taste of chemical seasonings themselves. Or removed to increase the flavor of the chemical seasoning.
한편, 본 발명에 있어서 마늘, 생강, 파, 양파 및 고추등 양념을 단순한 분말형태나 엑기스 형태로 MSG, IMP 및 GMP등과 혼합제조함에 있어서는 향미의 손실이 클뿐만 아니라, 그 강도 또한 저하되므로써 맛을 유지하면서 전술한 효과를 얻기에는 어려운 문제점등이 있었고, 향신료의 추출물인 올레오레진이나 증류하여 얻은 정유(essential oil)를 향미보지물질(carrier 나 base)에 분산시켜 분말화하던가 캐리어 또는 포접체(encapsulant), 예를들면 아라비아껌, 변성전분 및 젤라틴등에 포접시켜 분무건조하는 방법등을 사용하였으나 조미료의 특성상 별도의 향미보지물질을 첨가하면 전체적인 맛의 강도가 떨어지거나 변하는 문제가 있으므로 기존의 각 특성을 부여하는 가공방법은 본 발명에 사용할 수 없었다.Meanwhile, in the present invention, when the seasonings such as garlic, ginger, green onion, onion, and red pepper are mixed with MSG, IMP, and GMP in simple powder form or extract form, the loss of flavor is not only large, but also the strength thereof is lowered. It was difficult to obtain the above-mentioned effects while maintaining, and the oleoresin, which is an extract of spice, or the essential oil obtained by distillation was dispersed in a flavor support material (carrier or base) to be powdered or a carrier or clathrate ( encapsulant), for example, gum spray, modified starch, gelatin, and the like, but the method of spray drying was used.However, if the additional flavor supplements are added to the flavor characteristics, the overall taste strength may be reduced or changed. The processing method of imparting was not able to be used in the present invention.
따라서 본 발명자등은 향신료중 향미보지기능을 갖는 덱스트린류의 탄수화물을 다량 함유하고 있고 다른 올레오레진들의 향미를 포접할 수 있는 능력 및 양적으로 다량사용시 조미효과가 상승하는 등의 모든 조건을 고루 갖춘 마늘에 생강, 파, 양파 및 고추엑기스(또는 올레오레진)를 배합처리하여 가공하는 방법을 본 발명에 이용하므로써 종래 얻은수 없는 효과를 얻은 수 있었다.Therefore, the inventors of the present invention contain a large amount of dextrins carbohydrates having a flavor retention function in spices, the ability to encapsulate the flavors of other oleoresin, and all the conditions such as the increase in the seasoning effect when used in large quantities Garlic ginger, leeks, onions and pepper extracts (or oleoresin) by combining the processing method used in the present invention was able to obtain an effect that can not be obtained conventionally.
본 발명의 제조방법을 공정별로 상세히 설명하면 다음과 같다.Hereinafter, the manufacturing method of the present invention will be described in detail for each process.
(1) 향신료 가공공정(1) Spice Processing
양파, 생강, 파 및 고추엑기스(또는 올레오레진)는 천연의 원료를 사용하여 추출하고 용매를 규격이하로 제거시킨 것을 사용하여야하며, 생마늘은 조직의 파손이나 상처가 없는 양질의 것을 사용하여야 한다.Onion, ginger, green onion, and red pepper extract (or oleoresin) should be extracted using natural raw materials and remove solvent below specification. Raw garlic should be of good quality without tissue damage or injury. .
향신료의 가공은 양파, 생강, 파 및 고추엑기스를 향미의 손실을 방지하기 위하여 밀폐용기 내에서 3-7℃의 저온으로 유화시킨 다음, 유화물의 약 20-40배 정도의 습분쇄한 생마늘을 여기에 투입하고 습분쇄한 생마늘에 유화물이 완전히 포접되도록 저온(3-7℃)에서 약 10-20시간 혼합한 후, 얻어진 페이스트를 진공건조기 또는 동결건조기에서 건조분말화 한다.The processing of spices emulsifies onion, ginger, green onion and red pepper extract at low temperature of 3-7 ℃ in a sealed container to prevent the loss of flavor, and then the freshly ground raw garlic of about 20-40 times After mixing for 10-20 hours at low temperature (3-7 ℃) so that the emulsion is completely enclosed in the fresh garlic crushed raw milk, the obtained paste is dried powder in a vacuum dryer or a freeze dryer.
(2) 제품화 공정(2) commercialization process
향신료 가공공정으로부터 얻은 향신료 혼합분말에 MSG, IMP 및 GMP를 배합하고 과립화하여 제품으로 하였다.MSG, IMP and GMP were blended and granulated into the spice mixture powder obtained from the spice processing process to obtain a product.
즉, 본 발명은 MSG에 핵산계 정미물질을 배합하고 여기에 향신료를 적당량 배합함으로써 종래 조미료의 단점을 제거한 것으로, 본 발명에 사용되는 원료중 핵산계 정미물질로는 통상의 IMP, GMP 및 리보핵산이 사용되며, 그 사용량은 목적으로하는 조미료의 정미력에 따라 상이하나 통상적인 무게비로 MSG 1에 대하여 0.005-0.10이 적합하나 0.005-0.025의 범위로 사용하는 것이 바람직하다.That is, the present invention eliminates the disadvantages of conventional seasonings by blending nucleic acid-based rice flavoring substances with MSG and by adding an appropriate amount of spices thereto. As the nucleic acid-based rice flavoring substances used in the present invention, conventional IMP, GMP and ribonucleic acid are used. The amount used is different depending on the seasoning power of the desired seasoning, but 0.005-0.10 is suitable for MSG 1 in a general weight ratio, but it is preferable to use it in the range of 0.005-0.025.
향신료로는 상술한 마늘, 생강, 파, 양파 및 고추엑기스가 사용되며 이들간의 배합비는 마늘 1에 대하여 생강 0.01-0.1, 파 0.01-0.15, 양파 0.005-0.05, 고추 0.005-0.15의 비율이며 MSG와 핵산계 정미물질 혼합물에 대한 향신료 혼합물의 배합비는 핵산계 정미물질의 배합비에 따라 상이하나 0.05-0.30의 범위로 사용하는 것이 바람직하다. 향신료 혼합물의 배합비가 0.05 이하일 경우에는 효과가 나타나지 않으며 0.3이상일 경우에는 정미력에서 떨어지는 문제점이 있었다.The above-mentioned garlic, ginger, green onion, onion and pepper extract are used as a spice, and the mixing ratio between them is the ratio of ginger 0.01-0.1, green onion 0.01-0.15, onion 0.005-0.05, pepper 0.005-0.15, and MSG and The mixing ratio of the spice mixture to the nucleic acid-based taste substance mixture is different depending on the mixing ratio of the nucleic acid-based taste substance, but it is preferable to use it in the range of 0.05-0.30. If the blending ratio of the spice mixture is less than 0.05, the effect does not appear, if more than 0.3 there was a problem falling from the net power.
상술한 비율로 혼합한 제품과 가공된 향신료 분말을 첨가하지 않은 화학조미료(동일농도)를 대조구로하여 쇠고기무국, 콩나물국, 설렁탕, 불고기, 육개장, 시금치나물, 무생채, 동태찌게, 콩나물무침 등에 통상의 식염농도하에서 관능검사를 실시한 결과, 통계적으로 5%유의 수준에서 우수함이 입증되었다.It is usually used for beef seasoning, bean sprouts soup, Seolleongtang, Bulgogi, Yukgaejang, spinach greens, unsalted vegetables, Donggejjigae, and soybean sprouts. Sensory tests under saline concentrations showed that the results were statistically excellent at a level of 5%.
관능검사는 된장찌게, 동태찌게(0.4%), 불고기(0.8%)를 제외하고는 화학조미료를 0.2%용액이 되게하고, 동부피의 본 발명품을 넣어 비교하였으며, 일반가정에서의 요리방법과도 대비하여 발명품의 효과를 시험하였다.The sensory test was made with 0.2% solution of chemical seasonings, except for doenjang-jjigae, dongtae-jjigae (0.4%) and bulgogi (0.8%), and compared with the present invention of Eastern blood. The effect of the invention was tested.
여기에 쓰인 화학조미료는 핵산 0.5%(이노신산나트륨, 구아닐산나트륨의 동량)가 함유된 핵산복합조미료이다.The chemical seasoning used here is a nucleic acid complex seasoning containing 0.5% of nucleic acid (the same amount of sodium inosinate and sodium guanylate).
관능검사 결과는 다음표와 같으며, 이 검사는 2점 대비법으로 패널원인 20명을 대상으로 실시하였다.The sensory test results are shown in the following table, and this test was conducted on 20 panel members using a two-point contrast method.
관능검사 결과로 미루어 볼 때 마늘의 비중이 높다고 예상되는 닭곰탕이나 국물이 진한 된장찌개등의 요리에서는 일반요리와 비교시 효과가 적었으나 그외의 요리에서는 본 발명의 효과가 나타났다. 특히 본 발명이 대체하고저 하는 화학조미료와의 비교에서는 시원한 맛이 요구되는 요리 즉 동태찌게, 쇠고기무국 야채무침에서 특히 효과가 있는 것으로 나타났으며 전체적으로 화학조미료의 결점인 느끼한 맛을 대체하기에 충분한 것으로 통계적인 효과를 보였다(화학조미료와의 대비시는 상기 품목에서 전체적으로 5% 수준유의성이 인정됨).As a result of the sensory test, in the cooking of chicken gomtang or miso soup with thick broth, which is expected to have a high specific gravity, the effect was less than that of general cooking, but other dishes showed the effect of the present invention. In particular, the present invention has been found to be particularly effective in the cooking of cool tastes, ie, Donggeigegi, beef soup, and radish vegetables, compared to the chemical seasonings that the present invention substitutes. Statistically significant (in contrast to chemical seasonings, 5% level of significance was recognized in the above items overall).
또한, 본 발명에서는 상술한 향신료외에 비타민 B군과 비타민 C를 첨가하므로써 향신료의 지방산패를 억제할 수 있었을 뿐만 아니라 시원한 맛을 주는 김가루 또는 김향미료나 해산물엑기스를 첨가하여 맛의 이온화 또는 상승 효과를 얻은 수 있었다. 다음의 실시예에서 본 발명을 좀더 구체적으로 설명한다.In addition, in the present invention, by adding the vitamin B group and vitamin C in addition to the above-mentioned spices, not only the fatty acid plaques of the spices can be suppressed, but also by adding laver powder or seaweed flavor or seafood extract to give a cool taste, ionization or synergistic effect of the taste. Could be obtained. The present invention is explained in more detail in the following examples.
[실시예 1]Example 1
양파엑기스 0.3Kg, 생강엑기스 0.5Kg, 파엑기스 0.2Kg, 고추엑기스 0.5Kg을 4℃로 유지하면서 유화시킨 다음, 습분쇄한 생마늘 35Kg을 혼합하고 4℃에서 20시간 포접시켜 얻은 페이스트를 진공건조기에서 건조시켜 분쇄하여 향신료 분말을 얻은 후, 이중 8.5Kg을 취하여 MSG 90Kg, IMP 1Kg 및 GMP 0.5Kg과 혼합하고 과립기에서 제품화 하였다.Onion extract 0.3Kg, ginger extract 0.5Kg, green onion extract 0.2Kg, pepper extract 0.5Kg was emulsified while maintaining at 4 ℃, mixed with 35Kg of wet crushed garlic and mixed at 4 ℃ 20 hours in a vacuum dryer After drying and grinding to obtain spice powder, 8.5Kg of this was taken, mixed with 90Kg of MSG, 1Kg of IMP, and 0.5Kg of GMP, and commercialized in a granulator.
이와같이 얻어진 본 발명에 의한 제품과 핵산복합조미료(MSG 98.5%, IMP 0.25%, GMP 0.25%)간의 맛의 차이점을 다음과 같은 방법을 통하여 확인하였다.Thus, the difference in taste between the product according to the present invention and the nucleic acid complex seasoning (MSG 98.5%, IMP 0.25%, GMP 0.25%) was confirmed through the following method.
(1) 쇠고기무국물과 콩나물국물의 조제(1) Preparation of beef broth and bean sprouts soup
쇠고기 60g과 얇게썬 무 200g에 물 2l를 가하여 약 30분간 끓인 후 여과하여 1l의 쇠고기국물을 조제하였다.2 g of water was added to 60 g of beef and 200 g of sliced radish, boiled for about 30 minutes, and filtered to prepare 1 l of beef broth.
한편 콩나물국물의 조제는 콩나물 200g에 물 2l를 가하여 약 30분간 끓인후 여과하여 1l의 콩나물 국물을 얻었다.Meanwhile, bean sprouts broth was prepared by adding 2 l of water to 200 g of bean sprouts, boiling for about 30 minutes, and filtering to obtain 1 l of bean sprouts broth.
(2) 피검시료의 조제(2) Preparation of Test Sample
상기 쇠고기무국물과 콩나물국물에 식염을 0.58g/dl의 농도가 되도록하여 본 발명에 의한 복합조미료를 0.2-0.3g/dl의 농도가 되도록 첨가하여 용해시킨 후 약 5분간 더 끓였다.In the beef broth and bean sprouts broth was added so that the salt concentration of 0.58g / dl to add a concentration of 0.2-0.3g / dl complex seasoning according to the present invention and then boiled for about 5 minutes.
(3) 대조시료의 조제(3) Preparation of Control Sample
상기 쇠고기국물과 콩나물국물에 식염을 0.5g/dl의 농도가 되도록 하여 기존의 핵산복합조미료(핵산 1.5%)를 0.2-0.3g/dl의 농도로 첨가하여 용해시킨후 약 5분간 더 끓였다.In the beef broth and bean sprouts broth to the concentration of 0.5g / dl was added to the existing nucleic acid complex seasoning (nucleic acid 1.5%) at a concentration of 0.2-0.3g / dl and dissolved for about 5 minutes.
(4) 평가결과(4) Evaluation result
쇠고기무국물에 기존의 핵산복합조미료를 첨가한 것보다 본 발명에 의한 복합조미료를 첨가한 것이 맛의 강도가 강하였을 뿐 아니라 느끼하거나 누린내가 전혀 없었으며, 콩나물국물의 경우도 본 발명에 의한 복합조미료를 첨가한 경우가 콩 특유의 비린내가 없을 뿐만 아니라 시식후 뒷맛이 개운한 결과를 얻었다.The addition of the complex seasoning according to the present invention to beef soup broth was not only strong in taste, but also no feeling or enjoyment, and also in the case of bean sprouts soup according to the present invention. The addition of seasoning did not have soy fishy smell, and the aftertaste was refreshed.
[실시예 2]Example 2
실시예 1중에서 생마늘을 20Kg 사용한 것을 제외하고는 실시예 1과 동일하게 행하였다.The same procedure as in Example 1 was carried out except that 20 kg of fresh garlic was used in Example 1.
[실시예 3]Example 3
실시예 1중에서 MSG 85Kg, IMP 1.5Kg, GMP 0.5Kg 및 향신료분말 13Kg을 혼합한 것을 제외하고는 실시예 1과 동일하게 행하였다.Example 1 was carried out in the same manner as in Example 1, except that 85 kg of MSG, 1.5 kg of IMP, 0.5 kg of GMP, and 13 kg of spice powder were mixed.
[실시예 4]Example 4
실시예 1중에서 B, 10g, 비타민 B1210g, 비타민 C 80g, 김가루 900g을 혼합한 것을 제외하고는 실시예 1과 동일하게 행하였다.Embodiment was carried out in the same manner as in Example 1 except that in Example 1, a mixture of B, 10g, 10g vitamin B 12, vitamin C 80g, Kim powder 900g.
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