WO2023054811A1 - Seasoning composition and method for manufacturing same - Google Patents

Seasoning composition and method for manufacturing same Download PDF

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Publication number
WO2023054811A1
WO2023054811A1 PCT/KR2021/018567 KR2021018567W WO2023054811A1 WO 2023054811 A1 WO2023054811 A1 WO 2023054811A1 KR 2021018567 W KR2021018567 W KR 2021018567W WO 2023054811 A1 WO2023054811 A1 WO 2023054811A1
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weight
dried
lactic acid
pepper powder
acid bacteria
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PCT/KR2021/018567
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French (fr)
Korean (ko)
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황다희
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황다희
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/60—Edible seaweed
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/14—Dried spices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
    • A23L27/22—Synthetic spices, flavouring agents or condiments containing amino acids containing glutamic acids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/40—Table salts; Dietetic salt substitutes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/50—Soya sauce
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/065—Microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
    • A23L3/46—Spray-drying
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/169—Plantarum

Definitions

  • the present invention relates to a seasoning composition and a method for producing the same, and more particularly, to a seasoning composition that integrates a soup base and a spicy seasoning, which is the basis of Korean cuisine, unlike products that are only for existing broth or seasoned products, and their preparation It relates to a method, and a mixture comprising at least two selected from the group consisting of red pepper powder, garlic, dried radish, soy sauce, flavor, sugar, salt, sodium L-glutamate, dried shiitake mushroom, dried kelp, and black pepper powder and kimchi-derived lactic acid bacteria Or it relates to a seasoning composition comprising a fermented product thereof and a method for producing the same.
  • Korean food is based on rice and side dishes, and these side dishes can be cooked using fermented soy sauce or seasonings, but there is the inconvenience of preparing and cooking various ingredients and seasonings, and the ingredients added vary according to the cook's judgment.
  • the downside is that the taste is not consistent.
  • Seasoning is a material added to food, the main ingredient for making food, to enhance and control the taste of food. If seasonings in the past used a small amount of additives to create a natural taste and aroma, recently, various products with enhanced taste and nutrition are being released by increasing the content of raw materials.
  • the inventors of the present application recognized that a simple all-purpose seasoning or seasoning may be needed that can globalize the taste of Korean food seasoning and broth, and can easily and deliciously taste Korean food for consumers who prefer home food.
  • the present invention was completed by researching and developing a seasoning composition in which soup broth and spicy seasoning are integrated and a method for manufacturing the same.
  • a first technical problem to be solved by the present invention is to provide a seasoning composition comprising simple seasoning and kimchi-derived lactic acid bacteria or a fermented product thereof.
  • a second technical problem to be solved by the present invention is to provide a method for preparing the seasoning composition.
  • the present invention provides two or more selected from the group consisting of red pepper powder, garlic, dried radish, soy sauce, flavor, sugar, salt, sodium L-glutamate, dried shiitake mushrooms, dried kelp, and black pepper powder.
  • a combination comprising; and kimchi-derived lactic acid bacteria or a fermented product thereof.
  • the present invention provides two or more selected from the group consisting of red pepper powder, garlic, dried radish, soy sauce, flavor, sugar, bay salt, sodium L-glutamate, dried shiitake mushroom, dried kelp, and black pepper powder. Blending; And it provides a method for producing a seasoning composition comprising the step of treating kimchi-derived lactic acid bacteria or a fermented product thereof.
  • the present invention can be used in various Korean food preparations, allows easy and delicious cooking of Korean food, maintains the unique flavor, taste and texture of seasonings, and can be stored for a long period of time. can globalize the taste of
  • Figure 1 shows the results of treating Lactobacillus plantarum and culturing the formulation according to the present invention.
  • Figure 2 shows the results of measuring CFU (Colony-forming unit) according to the culture results of Figure 1.
  • first, second, etc. may be used to describe various elements, components, regions, layers and/or regions, these elements, components, regions, layers and/or regions It will be understood that one should not be limited by these terms.
  • the present invention is a combination comprising two or more selected from the group consisting of red pepper powder, garlic, dried radish, soy sauce, flavor, sugar, salt, sodium L-glutamate, dried shiitake mushrooms, dried kelp and black pepper powder; And it relates to a seasoning composition comprising kimchi-derived lactic acid bacteria or a fermented product thereof.
  • the composition according to the present invention includes, for example, 16.5 to 26.5% by weight of red pepper powder, 27 to 37% by weight of garlic, 1 to 10% by weight of dried radish, 16.4 to 26.4% by weight of soy sauce, and 1 to 8.6% by weight of mihyang, based on the total weight of the blend. , 1 to 11.7% by weight of sugar, 4.3 to 14.3% by weight of salt, 0.2 to 1.2% by weight of sodium L-glutamate, 0.1 to 0.5% by weight of dried shiitake mushrooms, 0.1 to 0.5% by weight of dried kelp, and 0.05 to 0.2% by weight of black pepper powder can include
  • the red pepper powder is a component that can be prepared by collecting red pepper and washing, sorting, cutting, drying and grinding, and is 16.5 to 26.5% by weight, specifically 18.5 to 24.5% by weight, more specifically 21.5% by weight based on the total weight of the blend. may be included in weight percent.
  • the garlic may be included without limitation in the form of garlic powder or ground garlic, and may be included in 27 to 37% by weight, specifically 29 to 35% by weight, more specifically 32% by weight based on the total weight of the blend.
  • garlic in the seasoning composition according to the present invention is in the form of minced garlic, and may be included at 32% by weight based on the total weight of the blend.
  • the dried radish can impart the texture of vegetables, and the raw radish is dried through natural drying, hot air drying, drum drying, or freeze drying and pulverized to a specific length or size, in an amount of 1 to 10 weight based on the total weight of the mixture. %, specifically 3 to 7% by weight, more specifically 5% by weight.
  • the soy sauce may include dark soy sauce and / or soup soy sauce, and may be included in 16.4 to 26.4% by weight, specifically 18.4 to 24.4% by weight, more specifically 21.4% by weight based on the total weight of the blend.
  • the soy sauce may include dark soy sauce and soup soy sauce in an equal ratio of 1:1.
  • the soy sauce contains 21.4% by weight based on the total weight of the formulation, and includes dark soy sauce and soup soy sauce at the same ratio of 1: 1, so that 10.7% by weight of thick soy sauce and soup soy sauce are included in the entire formulation based on the total weight of the mixture. Each may contain 10.7% by weight based on weight.
  • the flavor is one selected from the group consisting of purified water, high fructose corn syrup, liquid glucose, lemon vinegar, refined salt, oligosaccharide, alcohol, yeast-extracted crude powder, malt extract, grapefruit seed extract, and flavor enhancers to enhance the taste of food.
  • a liquid composition containing the above components a commercially available product can be used.
  • the flavor may be included in an amount of 1 to 8.6% by weight, specifically 2 to 6.6% by weight, and more specifically 3.6% by weight based on the total weight of the formulation.
  • the sugar is a component capable of influencing the fermentation of lactic acid bacteria derived from kimchi and allowing a sweet flavor to be felt, and is present in an amount of 1 to 11.7% by weight, specifically 3 to 9.7% by weight, more specifically 5.7% by weight, based on the total weight of the formulation. % can be included.
  • the salt is dried and pulverized sun salt rich in minerals, and may be included in 4.3 to 14.3% by weight, specifically 6.3 to 12.3% by weight, more specifically 9.3% by weight based on the total weight of the blend.
  • the sodium L-glutamate is a component to feel the umami taste, and may be included in an amount of 0.2 to 1.2% by weight, specifically 0.4 to 1.0% by weight, and more specifically 0.7% by weight based on the total weight of the formulation.
  • the dried shiitake mushroom and dried kelp are dried shiitake mushrooms and kelp in a pulverized form, and the dried shiitake mushroom and dried kelp are 0.2 to 1% by weight, specifically, 0.4 to 0.8% by weight based on the total weight of the mixture. , more specifically at 0.7% by weight.
  • the dried shiitake mushroom and dried kelp may be included in the same ratio of 1:1.
  • the dried shiitake mushroom and dried kelp may each contain 0.35% by weight based on the total weight of the blend, and 0.35% by weight of soup soy sauce based on the total weight of the blend.
  • the black pepper powder is in the form of ground black pepper, and may be included in an amount of 0.05 to 0.2% by weight, specifically, 0.07 to 0.15% by weight, more specifically 0.1% by weight based on the total weight of the blend.
  • the composition according to the present invention contains 21.5% by weight of red pepper powder, 32% by weight of garlic, 5% by weight of dried radish, 10.7% by weight of thick soy sauce, 10.7% by weight of soup soy sauce, 3.6% by weight of mihyang, and 5.7% by weight of sugar, based on the total weight of the blend. % by weight, 9.3% by weight of salt, 0.7% by weight of miwon (sodium glutamate), 0.35% by weight of dried shiitake mushrooms, 0.35% by weight of dried kelp, and 0.1% by weight of black pepper powder.
  • composition according to the present invention includes kimchi-derived lactic acid bacteria or a fermented product thereof.
  • the kimchi-derived lactic acid bacteria may be, for example, a strain of the genus Bacillus. Specifically, the kimchi-derived lactic acid bacteria may be Lactobacillus plantarum .
  • the fermented product may be obtained by fermenting with lactic acid bacteria derived from kimchi, for example, by fermenting with Lactobacillus plantarum .
  • the cfu of Lactobacillus plantarum increased the most after 3 days, and the subsequent time It was confirmed that the strain was preserved even when this elapsed.
  • the kimchi-derived lactic acid bacteria for example, Lactobacillus plantarum ( Lactobacillus plantarum ) may be included at a concentration of 5 to 15% v / w, specifically, 7 to 12 % v / w, more specifically 10 % v / w. there is.
  • the kimchi-derived lactic acid bacteria for example Lactobacillus plantarum
  • composition according to the present invention may be prepared in the form of a lyophilized powder or cut into cubes to meet the standard for one serving after drying in a state containing the blend and kimchi-derived lactic acid bacteria or fermented products thereof.
  • the present invention is a step of combining two or more selected from the group consisting of red pepper powder, garlic, dried radish, soy sauce, flavor, sugar, bay salt, sodium L-glutamate, dried shiitake mushroom, dried kelp, and black pepper powder ; And it relates to a method for producing a seasoning composition comprising the step of treating kimchi-derived lactic acid bacteria or a fermented product thereof.
  • the present invention may further include aging and culturing at 4 ° C. after treating the kimchi-derived lactic acid bacteria or a fermented product thereof.
  • Lactobacillus plantarum when Lactobacillus plantarum is injected into the mixture as a lactic acid bacterium derived from kimchi and aged and cultured at 4 ° C, the number of lactic acid bacteria increases the most after 3 days, and even after time passes It was confirmed that the lactic acid bacteria were preserved.
  • a method for preparing a pre-mixture for preparing a seasoning composition containing simple seasoning and kimchi-derived lactic acid bacteria or a fermented product thereof according to the present invention is as follows.
  • the sample was inoculated with 10% of lactic acid bacteria (3.5 g sample + 350 ⁇ l of lactic acid bacteria).

Abstract

The present invention relates to a seasoning composition and to a method for manufacturing same and, more particularly, to a seasoning composition that integrates a soup base and a spicy seasoning which are the basis of Korean cuisine, unlike existing products which are only for either brewing broth or for seasoning, and to a method for manufacturing same. The present invention relates to a seasoning composition comprising a mixture containing two or more selected from the group consisting of red pepper powder, garlic, dried radish, soy sauce, flavoring, sugar, salt, sodium L-glutamate, dried shiitake mushroom, dried kelp, and black pepper powder, and kimchi-derived lactic acid bacteria or a fermented product thereof, and to a method for manufacturing same.

Description

조미료 조성물 및 이의 제조방법Seasoning composition and manufacturing method thereof
본 발명은 조미료 조성물 및 이의 제조방법에 관한 것으로, 보다 상세하게는 기존 국물 우리기용에 불과하거나, 간을 맞추는 제품과는 달리 한식의 기초인 국물우리기와 매콤한 양념간을 일체화시킨 조미료 조성물 및 이의 제조방법에 관한 것으로, 고춧가루, 마늘, 무말랭이, 간장, 미향, 설탕, 소금, L-글루탐산나트륨, 건표고버섯, 건다시마 및 후추가루로 구성된 군에서 선택되는 2가지 이상을 포함하는 배합물 및 김치 유래 유산균 또는 이의 발효물을 포함하는 조미료 조성물 및 이의 제조방법에 관한 것이다. The present invention relates to a seasoning composition and a method for producing the same, and more particularly, to a seasoning composition that integrates a soup base and a spicy seasoning, which is the basis of Korean cuisine, unlike products that are only for existing broth or seasoned products, and their preparation It relates to a method, and a mixture comprising at least two selected from the group consisting of red pepper powder, garlic, dried radish, soy sauce, flavor, sugar, salt, sodium L-glutamate, dried shiitake mushroom, dried kelp, and black pepper powder and kimchi-derived lactic acid bacteria Or it relates to a seasoning composition comprising a fermented product thereof and a method for producing the same.
한식은 밥과 반찬을 기본으로 하고, 이러한 반찬은 장류 또는 조미료를 이용하여 조리할 수 있으나, 다양한 재료들과 양념을 준비하여 조리해야 하는 불편함이 있고, 조리사의 판단에 따라 첨가되는 성분이 달라 맛이 일정하지 않다는 단점이 있다. Korean food is based on rice and side dishes, and these side dishes can be cooked using fermented soy sauce or seasonings, but there is the inconvenience of preparing and cooking various ingredients and seasonings, and the ingredients added vary according to the cook's judgment. The downside is that the taste is not consistent.
조미료는 음식을 만드는 주재료인 식품에 첨가해서 음식의 맛을 돋우며 조절하는 재료이다. 과거의 조미료가 자연스러운 맛, 향을 내기 위해 첨가물을 소량 사용했다면 최근에는 원재료 함량을 늘려 맛, 영양 모두 강화한 다양한 제품이 출시되고 있다.Seasoning is a material added to food, the main ingredient for making food, to enhance and control the taste of food. If seasonings in the past used a small amount of additives to create a natural taste and aroma, recently, various products with enhanced taste and nutrition are being released by increasing the content of raw materials.
최근 산업이 발달하면서 생활 패턴이 변화하고 식생활의 간편화된 경향이 나타나면서 간편하게 요리 가능할 수 있도록 하는 조미료가 선호되고 있다. 또한, 한식의 세계화로 간편하게 한식을 즐기고자 하는 수요가 증가하고 있다. As the industry develops recently, lifestyle changes and simplified dietary trends appear, seasonings that enable easy cooking are preferred. In addition, with the globalization of Korean food, the demand for convenient Korean food is increasing.
이러한 기술적 배경하에서, 본 출원의 발명자들은 한식의 양념, 국물 맛을 세계화시킬 수 있고, 가정 간편식 선호 소비자를 대상으로 한식의 맛을 쉽고 맛있게 낼 수 있도록 하는 간편 만능양념 또는 조미료가 필요할 수 있음을 인식하고, 국물우리기와 매콤한 양념간을 일체화시킨 조미료 조성물 및 이의 제조방법을 연구 및 개발하여, 본 발명을 완성하였다.Under such a technical background, the inventors of the present application recognized that a simple all-purpose seasoning or seasoning may be needed that can globalize the taste of Korean food seasoning and broth, and can easily and deliciously taste Korean food for consumers who prefer home food. In addition, the present invention was completed by researching and developing a seasoning composition in which soup broth and spicy seasoning are integrated and a method for manufacturing the same.
본 발명이 해결하고자 하는 제1기술적 과제는 간편 양념 및 김치 유래 유산균 또는 이의 발효물을 포함하는 조미료 조성물을 제공함에 있다.A first technical problem to be solved by the present invention is to provide a seasoning composition comprising simple seasoning and kimchi-derived lactic acid bacteria or a fermented product thereof.
본 발명이 해결하고자 하는 제2기술적 과제는 상기 조미료 조성물의 제조방법을 제공함에 있다.A second technical problem to be solved by the present invention is to provide a method for preparing the seasoning composition.
상술한 제1기술적 과제를 해결하기 위하여 본 발명은 고춧가루, 마늘, 무말랭이, 간장, 미향, 설탕, 소금, L-글루탐산나트륨, 건표고버섯, 건다시마 및 후추가루로 구성된 군에서 선택되는 2가지 이상을 포함하는 배합물; 및 김치 유래 유산균 또는 이의 발효물을 포함하는 조미료 조성물을 제공한다.In order to solve the above-mentioned first technical problem, the present invention provides two or more selected from the group consisting of red pepper powder, garlic, dried radish, soy sauce, flavor, sugar, salt, sodium L-glutamate, dried shiitake mushrooms, dried kelp, and black pepper powder. A combination comprising; and kimchi-derived lactic acid bacteria or a fermented product thereof.
상술한 제2기술적 과제를 해결하기 위하여 본 발명은 고춧가루, 마늘, 무말랭이, 간장, 미향, 설탕, 천일염, L-글루탐산나트륨, 건표고버섯, 건다시마 및 후추가루로 구성된 군에서 선택되는 2가지 이상을 배합하는 단계; 및 김치 유래 유산균 또는 이의 발효물을 처리하는 단계를 포함하는 조미료 조성물의 제조방법을 제공한다.In order to solve the above-described second technical problem, the present invention provides two or more selected from the group consisting of red pepper powder, garlic, dried radish, soy sauce, flavor, sugar, bay salt, sodium L-glutamate, dried shiitake mushroom, dried kelp, and black pepper powder. Blending; And it provides a method for producing a seasoning composition comprising the step of treating kimchi-derived lactic acid bacteria or a fermented product thereof.
본 발명에 따르면 다양한 한식 조리에 사용될 수 있고, 쉽고 맛있게 한식을 조리할 수 있도록 하며, 양념 고유의 풍미와 맛, 식감을 유지하며 장기간 보관이 가능할 뿐 아니라, 각광받고 있는 한국 음식 세계화 열풍에 대하여 한식의 맛을 세계화시킬 수 있다. According to the present invention, it can be used in various Korean food preparations, allows easy and delicious cooking of Korean food, maintains the unique flavor, taste and texture of seasonings, and can be stored for a long period of time. can globalize the taste of
본 발명의 기술적 효과들은 이상에서 언급한 것들로 제한되지 않으며, 언급되지 않은 또 다른 기술적 효과들은 아래의 기재로부터 당업자에게 명확하게 이해될 수 있을 것이다.The technical effects of the present invention are not limited to those mentioned above, and other technical effects not mentioned will be clearly understood by those skilled in the art from the description below.
도 1은 본 발명에 따른 배합물에 락토바실러스 플란타럼 (Lactobacillus plantarum)을 처리하고, 배양 결과를 나타낸 것이다. Figure 1 shows the results of treating Lactobacillus plantarum and culturing the formulation according to the present invention.
도 2는 도 1의 배양 결과에 따라 CFU (Colony-forming unit)을 측정한 결과를 나타낸 것이다. Figure 2 shows the results of measuring CFU (Colony-forming unit) according to the culture results of Figure 1.
본 발명이 여러 가지 수정 및 변형을 허용하면서도, 그 특정 실시예들이 도면들로 예시되어 나타내어지며, 이하에서 상세히 설명될 것이다. 그러나 본 발명을 개시된 특별한 형태로 한정하려는 의도는 아니며, 오히려 본 발명은 청구항들에 의해 정의된 본 발명의 사상과 합치되는 모든 수정, 균등 및 대용을 포함한다. While the present invention is susceptible to various modifications and variations, specific embodiments thereof are shown by way of illustration in the drawings and will be described in detail below. However, it is not intended to limit the present invention to the particular form disclosed, but rather the present invention includes all modifications, equivalents and substitutions consistent with the spirit of the present invention as defined by the claims.
비록 제1, 제2 등의 용어가 여러 가지 요소들, 성분들, 영역들, 층들 및/또는 지역들을 설명하기 위해 사용될 수 있지만, 이러한 요소들, 성분들, 영역들, 층들 및/또는 지역들은 이러한 용어에 의해 한정되어서는 안 된다는 것을 이해할 것이다.Although the terms first, second, etc. may be used to describe various elements, components, regions, layers and/or regions, these elements, components, regions, layers and/or regions It will be understood that one should not be limited by these terms.
본 발명은 일 관점에서, 고춧가루, 마늘, 무말랭이, 간장, 미향, 설탕, 소금, L-글루탐산나트륨, 건표고버섯, 건다시마 및 후추가루로 구성된 군에서 선택되는 2가지 이상을 포함하는 배합물; 및 김치 유래 유산균 또는 이의 발효물을 포함하는 조미료 조성물에 관한 것이다. In one aspect, the present invention is a combination comprising two or more selected from the group consisting of red pepper powder, garlic, dried radish, soy sauce, flavor, sugar, salt, sodium L-glutamate, dried shiitake mushrooms, dried kelp and black pepper powder; And it relates to a seasoning composition comprising kimchi-derived lactic acid bacteria or a fermented product thereof.
본 발명에 따른 조성물은 예를 들어, 배합물 전체 중량을 기준으로 고춧가루 16.5 내지 26.5 중량%, 마늘 27 내지 37 중량%, 무말랭이 1 내지 10 중량%, 간장 16.4 내지 26.4 중량%, 미향 1 내지 8.6 중량%, 설탕 1 내지 11.7 중량%, 소금 4.3 내지 14.3 중량%, L-글루탐산나트륨 0.2 내지 1.2 중량%, 건표고버섯 0.1 내지 0.5 중량%, 건다시마 0.1 내지 0.5 중량% 및 후추가루 0.05 내지 0.2 중량%를 포함할 수 있다. The composition according to the present invention includes, for example, 16.5 to 26.5% by weight of red pepper powder, 27 to 37% by weight of garlic, 1 to 10% by weight of dried radish, 16.4 to 26.4% by weight of soy sauce, and 1 to 8.6% by weight of mihyang, based on the total weight of the blend. , 1 to 11.7% by weight of sugar, 4.3 to 14.3% by weight of salt, 0.2 to 1.2% by weight of sodium L-glutamate, 0.1 to 0.5% by weight of dried shiitake mushrooms, 0.1 to 0.5% by weight of dried kelp, and 0.05 to 0.2% by weight of black pepper powder can include
상기 고춧가루는 홍고추를 수집하여 세척, 선별, 절단, 건조 및 분쇄공정을 통해 제조될 수 있는 성분으로, 배합물 전체 중량을 기준으로 16.5 내지 26.5 중량%, 구체적으로 18.5 내지 24.5 중량%, 더욱 구체적으로 21.5 중량%로 포함될 수 있다. The red pepper powder is a component that can be prepared by collecting red pepper and washing, sorting, cutting, drying and grinding, and is 16.5 to 26.5% by weight, specifically 18.5 to 24.5% by weight, more specifically 21.5% by weight based on the total weight of the blend. may be included in weight percent.
상기 마늘은 마늘 분말 또는 간마늘 형태로 제한없이 포함될 수 있으며, 배합물 전체 중량을 기준으로 27 내지 37 중량%, 구체적으로 29 내지 35 중량%, 더욱 구체적으로 32 중량%로 포함될 수 있다. 구체적 실시예에서 본 발명에 따른 조미료 조성물 중 마늘은 간마늘 형태로, 배합물 전체 중량을 기준으로 32 중량%로 포함될 수 있다.The garlic may be included without limitation in the form of garlic powder or ground garlic, and may be included in 27 to 37% by weight, specifically 29 to 35% by weight, more specifically 32% by weight based on the total weight of the blend. In a specific embodiment, garlic in the seasoning composition according to the present invention is in the form of minced garlic, and may be included at 32% by weight based on the total weight of the blend.
상기 무말랭이는 채소의 식감을 부여할 수 있고, 생무가 자연건조, 열풍건조, 드럼건조 또는 동결건조 등을 통해 건조 및 특정 길이 또는 크기로 분쇄된 형태로, 배합물 전체 중량을 기준으로 1 내지 10 중량%, 구체적으로 3 내지 7 중량%, 더욱 구체적으로 5 중량%로 포함될 수 있다. The dried radish can impart the texture of vegetables, and the raw radish is dried through natural drying, hot air drying, drum drying, or freeze drying and pulverized to a specific length or size, in an amount of 1 to 10 weight based on the total weight of the mixture. %, specifically 3 to 7% by weight, more specifically 5% by weight.
상기 간장은 진간장 및/또는 국간장을 포함할 수 있고, 배합물 전체 중량을 기준으로 16.4 내지 26.4 중량%, 구체적으로 18.4 내지 24.4 중량%, 더욱 구체적으로 21.4 중량%로 포함될 수 있다. 상기 간장은 진간장 및 국간장을 1:1의 동일한 비율로 포함할 수 있다. 이 때, 상기 간장은 배합물 전체 중량을 기준으로 21.4 중량%로 포함하고, 진간장 및 국간장을 1:1의 동일한 비율로 포함하여 진간장을 배합물 전체 중량을 기준으로 10.7 중량%, 국간장을 배합물 전체 중량을 기준으로 10.7 중량%로 각각 포함할 수 있다. The soy sauce may include dark soy sauce and / or soup soy sauce, and may be included in 16.4 to 26.4% by weight, specifically 18.4 to 24.4% by weight, more specifically 21.4% by weight based on the total weight of the blend. The soy sauce may include dark soy sauce and soup soy sauce in an equal ratio of 1:1. At this time, the soy sauce contains 21.4% by weight based on the total weight of the formulation, and includes dark soy sauce and soup soy sauce at the same ratio of 1: 1, so that 10.7% by weight of thick soy sauce and soup soy sauce are included in the entire formulation based on the total weight of the mixture. Each may contain 10.7% by weight based on weight.
상기 미향은 음식의 맛을 증진시키기 위해, 정제수, 액상과당, 액상포도당, 레몬식초, 정제염, 올리고당, 주정, 효모추출조미분, 맥아엑기스, 자몽종자추출물, 및 향미증진제로 구성된 군에서 선택되는 하나 이상의 성분을 포함하는 액상 조성물로, 시판중인 제품을 사용할 수 있다. 상기 미향은 배합물 전체 중량을 기준으로 1 내지 8.6 중량%, 구체적으로 2 내지 6.6 중량%, 더욱 구체적으로 3.6 중량%로 포함될 수 있다. The flavor is one selected from the group consisting of purified water, high fructose corn syrup, liquid glucose, lemon vinegar, refined salt, oligosaccharide, alcohol, yeast-extracted crude powder, malt extract, grapefruit seed extract, and flavor enhancers to enhance the taste of food. As a liquid composition containing the above components, a commercially available product can be used. The flavor may be included in an amount of 1 to 8.6% by weight, specifically 2 to 6.6% by weight, and more specifically 3.6% by weight based on the total weight of the formulation.
상기 설탕은 단 맛의 풍미를 느끼도록 하고, 김치 유래 유산균의 발효에 영향을 미칠 수 있는 성분으로 배합물 전체 중량을 기준으로 1 내지 11.7 중량%, 구체적으로 3 내지 9.7 중량%, 더욱 구체적으로 5.7 중량%로 포함될 수 있다.The sugar is a component capable of influencing the fermentation of lactic acid bacteria derived from kimchi and allowing a sweet flavor to be felt, and is present in an amount of 1 to 11.7% by weight, specifically 3 to 9.7% by weight, more specifically 5.7% by weight, based on the total weight of the formulation. % can be included.
상기 소금은 미네랄 함량이 풍부한 천일염을 건조 및 분쇄한 것으로, 배합물 전체 중량을 기준으로 4.3 내지 14.3 중량%, 구체적으로 6.3 내지 12.3 중량%, 더욱 구체적으로 9.3 중량%로 포함될 수 있다.The salt is dried and pulverized sun salt rich in minerals, and may be included in 4.3 to 14.3% by weight, specifically 6.3 to 12.3% by weight, more specifically 9.3% by weight based on the total weight of the blend.
상기 L-글루탐산나트륨은 감칠맛을 느끼도록 하는 성분으로, 배합물 전체 중량을 기준으로 0.2 내지 1.2 중량%, 구체적으로 0.4 내지 1.0 중량%, 더욱 구체적으로 0.7 중량%로 포함될 수 있다.The sodium L-glutamate is a component to feel the umami taste, and may be included in an amount of 0.2 to 1.2% by weight, specifically 0.4 to 1.0% by weight, and more specifically 0.7% by weight based on the total weight of the formulation.
상기 건표고버섯, 건다시마는 건조된 형태의 표고버섯 및 다시마가 분쇄된 형태로, 상기 건표고버섯, 건다시마가 배합물 전체 중량을 기준으로 0.2 내지 1 중량%, 구체적으로, 0.4 내지 0.8 중량%, 더욱 구체적으로 0.7 중량%로 포함될 수 있다. 상기 건표고버섯, 건다시마는 1:1의 동일한 비율로 포함될 수 있다. 이 때, 상기 건표고버섯, 건다시마는 배합물 전체 중량을 기준으로 0.35 중량%, 국간장을 배합물 전체 중량을 기준으로 0.35 중량%로 각각 포함할 수 있다. The dried shiitake mushroom and dried kelp are dried shiitake mushrooms and kelp in a pulverized form, and the dried shiitake mushroom and dried kelp are 0.2 to 1% by weight, specifically, 0.4 to 0.8% by weight based on the total weight of the mixture. , more specifically at 0.7% by weight. The dried shiitake mushroom and dried kelp may be included in the same ratio of 1:1. At this time, the dried shiitake mushroom and dried kelp may each contain 0.35% by weight based on the total weight of the blend, and 0.35% by weight of soup soy sauce based on the total weight of the blend.
상기 후추가루는 후추의 분말 분쇄 형태로, 배합물 전체 중량을 기준으로 0.05 내지 0.2 중량%, 구체적으로, 0.07 내지 0.15 중량%, 더욱 구체적으로 0.1 중량%로 포함될 수 있다. The black pepper powder is in the form of ground black pepper, and may be included in an amount of 0.05 to 0.2% by weight, specifically, 0.07 to 0.15% by weight, more specifically 0.1% by weight based on the total weight of the blend.
구체적 실시예에서, 본 발명에 따른 조성물은 배합물 전체 중량을 기준으로 고춧가루 21.5 중량%, 마늘 32 중량%, 무말랭이 5 중량%, 진간장 10.7 중량%, 국간장 10.7 중량%, 미향 3.6 중량%, 설탕 5.7 중량%, 소금 9.3 중량%, 미원 (L-글루탐산나트륨) 0.7 중량%, 건표고버섯 0.35 중량%, 건다시마 0.35 중량% 및 후추가루 0.1 중량%를 포함할 수 있다. In a specific embodiment, the composition according to the present invention contains 21.5% by weight of red pepper powder, 32% by weight of garlic, 5% by weight of dried radish, 10.7% by weight of thick soy sauce, 10.7% by weight of soup soy sauce, 3.6% by weight of mihyang, and 5.7% by weight of sugar, based on the total weight of the blend. % by weight, 9.3% by weight of salt, 0.7% by weight of miwon (sodium glutamate), 0.35% by weight of dried shiitake mushrooms, 0.35% by weight of dried kelp, and 0.1% by weight of black pepper powder.
본 발명에 따른 조성물은 상기 배합물 이외에, 김치 유래 유산균 또는 이의 발효물을 포함한다. In addition to the above combination, the composition according to the present invention includes kimchi-derived lactic acid bacteria or a fermented product thereof.
상기 김치 유래 유산균은 예를 들어, 바실러스속 균주일 수 있다. 구체적으로, 상기 김치 유래 유산균은 락토바실러스 플란타럼 (Lactobacillus plantarum)일 수 있다. The kimchi-derived lactic acid bacteria may be, for example, a strain of the genus Bacillus. Specifically, the kimchi-derived lactic acid bacteria may be Lactobacillus plantarum .
상기 발효물은 김치 유래 유산균으로 발효시켜 수득되는 것일 수 있으며, 예를 들어 락토바실러스 플란타럼 (Lactobacillus plantarum)로 발효시켜 수득될 수 있다. The fermented product may be obtained by fermenting with lactic acid bacteria derived from kimchi, for example, by fermenting with Lactobacillus plantarum .
본 발명에 따르면, 상기 배합물에 락토바실러스 플란타럼 (Lactobacillus plantarum)을 처리하는 경우, 3일이 지난 뒤 김치 유래 유산균인 락토바실러스 플란타럼 (Lactobacillus plantarum)의 cfu가 가장 많이 증가했고, 추후 시간이 경과하는 경우에도 균주가 보존됨을 확인하였다. According to the present invention, when the mixture is treated with Lactobacillus plantarum , the cfu of Lactobacillus plantarum , a lactic acid bacteria derived from kimchi, increased the most after 3 days, and the subsequent time It was confirmed that the strain was preserved even when this elapsed.
상기 김치 유래 유산균, 예를 들어 락토바실러스 플란타럼 (Lactobacillus plantarum)은 5 내지 15%v/w, 구체적으로, 7 내지 12 %v/w, 더욱 구체적으로 10 %v/w의 농도로 포함될 수 있다. 예를 들어, 상기 김치 유래 유산균, 예를 들어 락토바실러스 플란타럼 (Lactobacillus plantarum)은 배합물 3.5 g에 350 μl의 부피로 접종될 수 있다. The kimchi-derived lactic acid bacteria, for example, Lactobacillus plantarum ( Lactobacillus plantarum ) may be included at a concentration of 5 to 15% v / w, specifically, 7 to 12 % v / w, more specifically 10 % v / w. there is. For example, the kimchi-derived lactic acid bacteria, for example Lactobacillus plantarum , may be inoculated in a volume of 350 μl in 3.5 g of the formulation.
본 발명에 따른 조성물은 배합물 및 김치 유래 유산균 또는 이의 발효물이 포함된 상태에서 건조 후 큐브형으로 1회 분량의 규격에 맞게 절단되거나, 동결건조 분말 형태로 제조될 수 있다. The composition according to the present invention may be prepared in the form of a lyophilized powder or cut into cubes to meet the standard for one serving after drying in a state containing the blend and kimchi-derived lactic acid bacteria or fermented products thereof.
또한, 본 발명은 다른 관점에서, 고춧가루, 마늘, 무말랭이, 간장, 미향, 설탕, 천일염, L-글루탐산나트륨, 건표고버섯, 건다시마 및 후추가루로 구성된 군에서 선택되는 2가지 이상을 배합하는 단계; 및 김치 유래 유산균 또는 이의 발효물을 처리하는 단계를 포함하는 조미료 조성물의 제조방법에 관한 것이다. In addition, from another aspect, the present invention is a step of combining two or more selected from the group consisting of red pepper powder, garlic, dried radish, soy sauce, flavor, sugar, bay salt, sodium L-glutamate, dried shiitake mushroom, dried kelp, and black pepper powder ; And it relates to a method for producing a seasoning composition comprising the step of treating kimchi-derived lactic acid bacteria or a fermented product thereof.
경우에 따라서, 본 발명은 상기 김치 유래 유산균 또는 이의 발효물을 처리한 후 4℃에서 숙성 및 배양하는 단계를 추가로 포함할 수 있다. In some cases, the present invention may further include aging and culturing at 4 ° C. after treating the kimchi-derived lactic acid bacteria or a fermented product thereof.
본 발명에 따르면, 김치 유래 유산균으로 락토바실러스 플란타럼 (Lactobacillus plantarum)을 배합물에 주입하고, 4℃에서 숙성 및 배양하는 경우 3일이 지난 뒤 유산균의 수가 가장 많이 증가하고, 추후 시간이 경과해도 유산균이 보존됨을 확인하였다. According to the present invention, when Lactobacillus plantarum is injected into the mixture as a lactic acid bacterium derived from kimchi and aged and cultured at 4 ° C, the number of lactic acid bacteria increases the most after 3 days, and even after time passes It was confirmed that the lactic acid bacteria were preserved.
실시예Example
이하, 실시예를 통하여 본 발명을 더욱 상세히 설명하고자 한다. 이들 실시예는 오로지 본 발명을 예시하기 위한 것으로서, 본 발명의 범위가 이들 실시예에 의해 제한되는 것으로 해석되지는 않는 것은 당업계에서 통상의 지식을 가진 자에게 있어서 자명할 것이다.Hereinafter, the present invention will be described in more detail through examples. These examples are only for illustrating the present invention, and it will be apparent to those skilled in the art that the scope of the present invention is not to be construed as being limited by these examples.
제조예 1: 배합물의 제조Preparation Example 1: Preparation of formulation
본 발명에 따른 간편 양념 및 김치 유래 유산균 또는 이의 발효물을 포함하는 조미료 조성물을 제조하기 위한 선 배합물 제조방법은 다음과 같다.A method for preparing a pre-mixture for preparing a seasoning composition containing simple seasoning and kimchi-derived lactic acid bacteria or a fermented product thereof according to the present invention is as follows.
① [표 1]에 명시된 고춧가루, 간마늘, 무말랭이 등의 구성물들을 표시된 비율에 따라 모두 첨가한다.① Add all the components specified in [Table 1], such as red pepper powder, minced garlic, and dried radish, according to the indicated ratio.
② 정해진 비율에 따라 첨가된 구성물들을 균질화한다.② Homogenize the added components according to the fixed ratio.
[표 1] 배합물의 조성 [Table 1] Composition of the formulation
Figure PCTKR2021018567-appb-img-000001
Figure PCTKR2021018567-appb-img-000001
제조예 2: 조성물의 제조Preparation Example 2: Preparation of composition
1) 재료1) Material
- Lactobacillus plantarum (김치 분리 유산균)- Lactobacillus plantarum (Lactobacillus isolated from Kimchi)
- BCP (Bromocresol Purple) 포함 PCA (Plate Count Agar) 배지- PCA (Plate Count Agar) medium containing BCP (Bromocresol Purple)
- 시료 (배합물)- sample (formulation)
2) 방법2) method
2-1) L.plantarum 전처리 2-1) L.plantarum pretreatment
① MRS 배지에 액체배양 한 L.plantarum을 1.5 ml e-tube에 1 ml 소분하였다. ① 1 ml of L.plantarum cultured in MRS medium was subdivided into a 1.5 ml e-tube.
② 13,000 rpm, 4 ℃, 2 min 조건으로 원심분리하였다.② Centrifugation was performed under conditions of 13,000 rpm, 4 ℃, and 2 min.
③ 상층액 버리고 filter auto DW 1 ml 첨가하였다.③ Discard the supernatant and add 1 ml of filter auto DW.
④ 13,000 rpm, 4 ℃, 2 min 조건으로 원심분리하였다.④ It was centrifuged under conditions of 13,000 rpm, 4 ℃, 2 min.
⑤ ③, ④ 과정을 2회 반복 (총 3회 수행) 하였다.⑤ ③ and ④ were repeated 2 times (a total of 3 times).
⑥ 상층액 버리고 filter auto DW 1 ml 첨가 후 vortexing 하였다.⑥ Discard the supernatant, add 1 ml of filter auto DW, and vortex.
2-2) 시료에 L.plantarum 접종 및 배양2-2) Inoculation and cultivation of L.plantarum on samples
① 시료에 유산균 10% 접종 (3.5 g 시료 + 유산균 350 μl) 하였다.① The sample was inoculated with 10% of lactic acid bacteria (3.5 g sample + 350 μl of lactic acid bacteria).
② 스파츌라로 유산균이 시료에 잘 섞이도록 혼합하였다.② Mix the lactic acid bacteria with a spatula so that they are well mixed in the sample.
③ 4 ℃ 및 15 ℃에서 0 ~ 72 h 배양하였다.③ It was cultured at 4 ℃ and 15 ℃ for 0 ~ 72 h.
④ 24 h 마다 PCA with BCP 배지에 도말 후 CFU 측정하였다.④ After smearing on PCA with BCP medium every 24 h, CFU was measured.
2-3) CFU 측정2-3) CFU measurement
① 0, 24, 48, 72 h 마다 CFU 측정하였다.① CFU was measured every 0, 24, 48, and 72 h.
② 4℃ 및 15℃에서 배양한 유산균 접종된 시료를 0.25g씩 1.5 ml e-tube에 소분하였다.② Samples inoculated with lactic acid bacteria cultured at 4℃ and 15℃ were subdivided into 1.5 ml e-tubes by 0.25 g each.
filter auto DW 250 μl 첨가하였다.250 μl of filter auto DW was added.
③ vortexing 후 spin down 하였다.③ Spin down after vortexing.
④ 상층액을 filter auto DW를 이용하여 10-3으로 희석하였다.④ The supernatant was diluted to 10 -3 using filter auto DW.
⑤ PCA with BCP 배지에 희석된 시료를 100 μl 도말하였다.⑤ 100 μl of the sample diluted in PCA with BCP medium was spread.
⑥ 37 ℃, 혐기배양 42 h 진행하였다.⑥ 37 ℃, anaerobic culture was carried out for 42 h.
실시예 1. 유산균 증식 및 유지 확인Example 1. Proliferation and maintenance of lactic acid bacteria
위 제조예 2에 따른 재료 및 방법 수행한 결과 BCP 포함 PCA 배지가 유산균이 생성해낸 젖산에 의해 파란색에서 노란색으로 색이 변하는 것을 확인하였다 (도 1). 24 h 배양 결과에 대하여는 혐기배양 시 산소에 잠깐 노출되어 바실러스 (bacillus) 균의 증식으로 인해 CFU 측정 불가하였다. As a result of performing the material and method according to Preparation Example 2 above, it was confirmed that the color of the PCA medium containing BCP changed from blue to yellow due to lactic acid produced by lactic acid bacteria (FIG. 1). For the 24 h culture result, CFU could not be measured due to the proliferation of bacillus bacteria due to brief exposure to oxygen during anaerobic culture.
콜로니 (Colony) 수 × 희석배수-1 × 도말한 양(ml)= CFU/ml의 식을 이용하여 CFU를 측정하였다. 그 결과를 도 2 및 표 2에 나타내었다. CFU was measured using the formula of number of colonies × dilution factor -1 × smeared amount (ml) = CFU/ml. The results are shown in Figure 2 and Table 2.
[표 2] [Table 2]
Figure PCTKR2021018567-appb-img-000002
Figure PCTKR2021018567-appb-img-000002
4 ℃ 및 15 ℃ 배양 시 모두 0 h에 비해 48 h에서 콜로니 (colony) 수가 감소하였고 그 이후 콜로니 수가 상대적으로 증가하는 것을 확인하였다. 또한, 4℃에서 배양하는 경우, 15℃에서 배양하였을 때 보다 CFU가 상대적으로 많은 것을 확인하였다. When incubated at 4 °C and 15 °C, the number of colonies decreased at 48 h compared to 0 h, and it was confirmed that the number of colonies relatively increased thereafter. In addition, when cultured at 4 ℃, it was confirmed that the CFU was relatively more than when cultured at 15 ℃.
이상으로 본 발명의 내용의 특정한 부분을 상세히 기술하였는바, 당업계의 통상의 지식을 가진 자에게 있어서, 이러한 구체적 기술은 단지 바람직한 실시양태일 뿐이며, 이에 의해 본 발명의 범위가 제한되는 것이 아닌 점은 명백할 것이다. 따라서, 본 발명의 실질적인 범위는 첨부된 청구항들과 그것들의 등가물에 의하여 정의된다고 할 것이다.As above, specific parts of the content of the present invention have been described in detail, and for those skilled in the art, these specific descriptions are only preferred embodiments, and the scope of the present invention is not limited thereby. It will be clear. Accordingly, the substantial scope of the present invention will be defined by the appended claims and their equivalents.

Claims (6)

  1. 고춧가루, 마늘, 무말랭이, 간장, 미향, 설탕, 소금, L-글루탐산나트륨, 건표고버섯, 건다시마 및 후추가루로 구성된 군에서 선택되는 2가지 이상을 포함하는 배합물; 및 A blend containing at least two selected from the group consisting of red pepper powder, garlic, dried radish, soy sauce, flavor, sugar, salt, sodium L-glutamate, dried shiitake mushroom, dried kelp, and black pepper powder; and
    김치 유래 유산균 또는 이의 발효물을 포함하는 조미료 조성물.A seasoning composition comprising kimchi-derived lactic acid bacteria or a fermented product thereof.
  2. 제1항에 있어서, 배합물 전체 중량을 기준으로 고춧가루 16.5 내지 26.5 중량%, 마늘 27 내지 37 중량%, 무말랭이 1 내지 10 중량%, 간장 16.4 내지 26.4 중량%, 미향 1 내지 8.6 중량%, 설탕 1 내지 11.7 중량%, 소금 4.3 내지 14.3 중량%, L-글루탐산나트륨 0.2 내지 1.2 중량%, 건표고버섯 0.1 내지 0.5 중량%, 건다시마 0.1 내지 0.5 중량% 및 후추가루 0.05 내지 0.2 중량%를 포함하는 조미료 조성물.The method of claim 1, based on the total weight of the blend, red pepper powder 16.5 to 26.5% by weight, garlic 27 to 37% by weight, dried radish 1 to 10% by weight, soy sauce 16.4 to 26.4% by weight, flavor 1 to 8.6% by weight, sugar 1 to 10% 11.7% by weight, 4.3 to 14.3% by weight of salt, 0.2 to 1.2% by weight of sodium L-glutamate, 0.1 to 0.5% by weight of dried shiitake mushroom, 0.1 to 0.5% by weight of dried kelp, and 0.05 to 0.2% by weight of black pepper powder. .
  3. 제1항에 있어서, 상기 김치 유래 유산균은 락토바실러스 플란타럼 (Lactobacillus plantarum)인 조성물.The composition of claim 1, wherein the kimchi-derived lactic acid bacteria are Lactobacillus plantarum .
  4. 제1항에 있어서, 고형 큐브 또는 동결건조 분말 형태로 제조되는 조성물.The composition according to claim 1, prepared in the form of solid cubes or lyophilized powder.
  5. 고춧가루, 마늘, 무말랭이, 간장, 미향, 설탕, 천일염, L-글루탐산나트륨, 건표고버섯, 건다시마 및 후추가루로 구성된 군에서 선택되는 2가지 이상을 배합하는 단계; 및 Blending two or more selected from the group consisting of red pepper powder, garlic, dried radish, soy sauce, mihyang, sugar, sea salt, sodium L-glutamate, dried shiitake mushrooms, dried kelp, and black pepper powder; and
    김치 유래 유산균 또는 이의 발효물을 처리하는 단계를 포함하는 조미료 조성물의 제조방법.A method for producing a seasoning composition comprising the step of treating kimchi-derived lactic acid bacteria or a fermented product thereof.
  6. 제5항에 있어서, 상기 김치 유래 유산균 또는 이의 발효물을 처리한 후 4℃에서 숙성 및 배양하는 단계를 추가로 포함하는 제조방법.The method according to claim 5, further comprising aging and culturing at 4 ° C. after treating the lactic acid bacteria derived from kimchi or a fermented product thereof.
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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20090000308A (en) * 2007-06-28 2009-01-07 채봉진 Manufacturing method of seasoned having lactobacillus
KR20130010648A (en) * 2011-07-19 2013-01-29 샘표식품 주식회사 Paste fermented red pepper composition used as various cuisine sauces, composition for condiments comprising the same and method for preparing the same
KR20130056538A (en) * 2011-11-22 2013-05-30 주식회사농심 Method to produce kimchi, using low-temperature evaporated chinese cabbage-extract and radish-extract
JP2014223070A (en) * 2013-04-26 2014-12-04 株式会社ピックルスコーポレーション Lactic acid bacterium, and food additive, fermented seasoned product for pickling, food product, and method of producing pickling using the same
KR20200136806A (en) * 2020-01-17 2020-12-08 안태양 Manufacturing method of kim-chi flavoring seasoning mix

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20090000308A (en) * 2007-06-28 2009-01-07 채봉진 Manufacturing method of seasoned having lactobacillus
KR20130010648A (en) * 2011-07-19 2013-01-29 샘표식품 주식회사 Paste fermented red pepper composition used as various cuisine sauces, composition for condiments comprising the same and method for preparing the same
KR20130056538A (en) * 2011-11-22 2013-05-30 주식회사농심 Method to produce kimchi, using low-temperature evaporated chinese cabbage-extract and radish-extract
JP2014223070A (en) * 2013-04-26 2014-12-04 株式会社ピックルスコーポレーション Lactic acid bacterium, and food additive, fermented seasoned product for pickling, food product, and method of producing pickling using the same
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