KR20170049205A - Natural seasoning using extra fine powder - Google Patents

Abstract

The finely pulverized aquatic products and agricultural products are mixed with water to prepare granular form. In addition to marine products and agricultural products, natural seasoning including fermentation granules is also introduced. These natural seasonings are deep and rich in the taste of the raw materials, have no toughness, and have a rich flavor.

Description

NATURAL SEASONING USING EXTRA FINE POWDER Using Ultrafine Powder [0002]

The present invention relates to a seasoning used for enhancing the taste of food, in particular, a natural seasoning prepared using natural ingredients.

The main role of seasoning in Korea, where Korean culture is developed, is in the taste of soup. Salt, soy sauce, red pepper and other typical natural ingredients used to flavor soup, anchovy, shrimp, kelp, radish, onion, garlic, mushrooms, and so on.

Traditionally, in Korea, dried grains, such as dried seafood, have been tasted using boiling water. In this case, other than nutrients that melt in water, they do not get 100% of the nutrients that the material has, and after the water is drained again, the raw material is discarded as it is, and there is a problem of garbage and waste of resources.

The inventor of the present invention has proposed a 'natural complex powdered seasoning using ultrafine powder' of Patent Publication No. 2015-0067878. Ultrafine pulverized powder can produce the effect of the raw material even by using 1/4 to 1/5 of the amount of raw material, and it is possible to ingest all the nutrients of the raw material in addition to the water-soluble vitamin .

The natural seasoning of the ultrafine powder proposed in Patent Publication No. 2015-0067878 is also not left as residue when put into soup, so there is no visual discomfort and no brittleness in the mouth.

Therefore, the natural seasoning of ultrafine powder is a very environmentally friendly and well-seasoned seasoning which can produce a broth flavor with a small amount of nutrients, can not get enough food waste, and can be said to be an excellent seasoning. However, several improvements were required.

It has been found that the seasoning can be scattered during the seasoning of the seasoning for the seasoning of the food. Therefore, all of the advantages of ultrafine powdered natural seasoning have to be avoided.

In addition, although it is ultra fine pulverized powder, when such natural seasoning is put in, it is very fine, but the taste of broth tastes somewhat tough. It was necessary to catch the toughness of the raw material while making it bold.

The present invention is based on recognition of the above-mentioned prior art, and aims to provide an improved natural seasoning in which the problem found is solved, and further, a natural seasoning which is more favorable to Korean people is provided.

In order to achieve the above object, the natural seasoning according to the present invention is prepared in the form of granules by mixing ultrafine pulverized marine products and agricultural products with water, and further includes fermentation broth granules in addition to marine products and agricultural products.

The natural seasoning made of granules is not easily scattered in the cooking process, it is put into the broth and makes the taste of the raw material come out, and the taste is deeper and deeper because of the water used again in the process of making into the granule.

Ultrafine powders of anchovy, shrimp, kelp, cod and mussel are used as materials of aquatic granules, and ultrafine powders of mushroom, garlic, ginger, onion, radish and cabbage can be used as agricultural granule materials. Other aquatic products and agricultural products may be added as needed.

The fermentation broth granules used together with aquatic products and agricultural granules double the richness and remove fine tastes of existing natural seasoning. As a material of such a fermentation broth granule, soybean fermentation broth, seaweed fermentation broth and fruit fermentation broth are used.

According to an embodiment of the present invention, it is most preferable that the natural seasoning contains 70 ~ 80% of aquatic granules, 10 ~ 20% of agricultural granules and 7 ~ 13% of granules of a fermentation broth in weight%.

If the content of the granules is less than 7%, the effect is insignificant. If the content of the granules exceeds 13%, the difference from the taste of the soup using the fish products that are commonly felt is increased. The agricultural products are added 10 ~ 20%, preferably 12 ~ 18%, which plays a role in enhancing the taste of marine products.

According to the embodiment, the aquatic granules are obtained by mixing 4 to 6 parts by weight of dry powdery materials including anchovy, shrimp, kelp, cod and mussel into 1 part by weight of water and drying the mixture into granules. Again, water is used which refers to any one or more of the above aquatic products.

According to the embodiment, the agricultural granules are obtained by mixing 4 to 6 parts by weight of dry powder material containing mushroom, garlic, ginger, onion, radish and cabbage in 1 part by weight of water, Again, the water is used to derive at least one non-crushed agricultural product of the above agricultural products.

According to the embodiment, the fermentation broth granule contains 3 to 8% of soybean fermentation broth granule, 2 to 4% of seaweed fermentation broth granule, and 1 to 3% of fruit fermentation broth granule in weight%. Fruit fermented milk granules, along with soybean and seaweed fermented milk granules, add sweetness and sourness to soup, which removes toughness and gives a cool and rich flavor.

The natural seasoning according to the present invention as described above can meet the well-being needs of consumers in recent years by using only natural ingredients to pursue taste and health at the same time.

In addition, the natural seasoning according to the present invention is able to absorb all the nutrients of the raw material and does not have the problem that the fine powder is scattered in the cooking process while deep and deep taste is produced.

In addition, the natural seasoning according to the present invention has no toughness and excellent in richness when put into soup.

Hereinafter, the natural seasoning according to the present invention will be described in detail with reference to examples.

As is known, a mesh is a unit representing the size of a sieve, which means the number of holes per inch in length. In this description, the powder size is used. As an example 800mesh powder refers to powders of a size that pass through a screen with 800 lives at 1 inch.

As the powder material used in the production of the natural seasoning according to the present invention, an ultrafine pulverized powder having an average particle size of 1,000mesh or less, preferably 800mesh or less, more specifically 600 to 800mesh is used as the air stream type pulverizer. Ultrafine pulverized powder is smaller than the cell size and absorbs quickly in the body, leaving a deep and dark taste of the raw material.

For example, the powdering process of the material may be performed by selecting raw materials, washing and drying, pulverizing the raw materials with a pulverizer, and pulverizing the pulverized material with a pulverizer.

Since the powder crushed by the air stream type crusher is pulverized by the fuselage friction among the raw materials due to the high speed rotation, it is crushed into circular particles so that the texture is smooth and soluble in water and is loosened without tangling. There is no nutritional destruction because proteins such as proteins are not denatured.

According to an embodiment, the natural seasoning is made from granules and comprises 70-80% of aquatic granules, 10-20% of agricultural granules and 7-13% of granules of fermentation broth in weight percent.

Described below are natural seasonings comprising 75% of aquatic granules, 15% of agricultural granules and 10% of granules of a fermentation broth.

The aquatic granules can be obtained by mixing and drying 4 to 6 parts by weight of dry powder materials including anchovy, shrimp, kelp, cod, mussel, and granules in 1 part by weight of water.

Anchovies are used to remove the bitterness and roasted anchovies after intestines removal so that deep flavor can be obtained. As a preferable example, it is assumed that 75% of the seafood granules are used in the seasoning. The dried powder materials include 30% of anchovies, 20% of shrimps, 10% of kelp, 5% of crayfish, 2% of mussels, 3% 3 years aged sun salt) 5% is used.

Again, the water is the untreated raw seaweed of any of the above materials. Preferably, the seaweed is boiled at a rate of 5 kg of water (purified water) for 6 hours or more, and then cooled again.

As a more specific example, the aquatic granules may be prepared by mixing the above-mentioned water-based dry powder materials in an amount of 5 parts by weight with respect to 1 part by weight of water, preparing granules using a conventional granulating machine, .

The agricultural product granules can be obtained by mixing 4 to 6 parts by weight of dry powdery material including mushroom, garlic, ginger, onion, radish and cabbage in 1 part by weight of water to prepare granules, followed by drying.

Shiitake mushrooms are best for mushrooms. As a preferable example of the dry powder material of the above agricultural products, 5% of shiitake mushroom, 2% of garlic, 1% of ginger, 2% of onion, 2% of radish, 2% of cabbage % Is used.

Again, the water is a product of one or more of the above unbranched agricultural products. Preferably, the water is boiled for at least 6 hours at a rate of 10 Kg of water (purified water) to 1 kg of cabbage and 1 kg of water.

As a more specific example, the agricultural product granules are prepared by mixing granular dried powder materials at a ratio of 5 parts by weight with respect to 1 part by weight of water, preparing granules using a conventional granulator, and drying the granules to 5% .

On the other hand, when the fermentation broth granule contains 3 ~ 8% of soybean fermentation broth granule, 2 ~ 4% of seaweed fermentation broth granule and 1 ~ 3% of fruit fermentation broth granule in weight percentage, Soybean fermentation broth 5%, seaweed fermentation broth 3%, fruit fermentation broth 2%.

According to the embodiment, the soybean fermentation broth granules are obtained by mixing 8 to 12 parts by weight of fermented soybean flour into 1 part by weight of water boiled for 6 hours or longer and making granules, followed by drying. The fermented soybean powder is preferably used in an amount of 1.5 to 2.5 parts by weight, specifically about 2 parts by weight, based on 1 part by weight of the soybean powder.

When the soybean fermentation broth as described above is used in excess of 8%, the salty taste may be more pronounced than the deep and deep taste. It is possible to increase the deep taste of beans by mixing boiled water with soybean paste and soybean paste powder. The ratio of the powder to the raw bean is about 10: 1.

According to the embodiment, the seaweed fermentation broth granules are obtained by aging the seaweed fermentation broth for at least 48 hours or more by aging a material containing at least one of seaweed and seaweed, and the seaweed fermentation broth for about 48 hours or more to remove the alcohol and preparing it in the form of granules. Preferably, 1.5 to 2.5 parts by weight of seaweed, 0.8 to 1.2 parts by weight of seaweed, and specifically about 2: 1: 1 are used for seaweed based on 1 part by weight of seaweed.

According to the embodiment, the fruit fermentation broth granules are obtained by aging a material containing apples, pears and persimmon for 72 hours or more, and heating the resulting extract to remove alcohol and preparing granules. Preferably, 0.8 to 1.2 parts by weight, specifically, apples, pears and persimmon are used in a ratio of about 1: 1: 1 to 1 part by weight of apple.

Although the natural seasoning according to the present invention has been described above, it is difficult to quantify the taste, and it is not easy to give a clear and critical meaning or basis to the selection or content of the ingredients used for flavoring. However, by comparing the above-described contents with the conventional natural seasoning, the superiority of the natural seasoning newly attempted by the present invention will become clear.

It is to be understood that the scope of the present invention is defined by the claims set forth below, and that various modifications may be made without departing from the scope of the invention.

Claims (7)

70 to 80% of aquatic granules, 10 to 20% of agricultural granules and 7 to 13% of granules of a fermentation broth,
The above-mentioned aquatic granules were prepared by mixing 4 to 6 parts by weight of dry powdery materials including anchovy, shrimp, kelp, cod and mussel into 1 part by weight of water to prepare granules, followed by drying. One or more non-pulverized aquatic products are considered,
The agricultural product granules were prepared by mixing 4 to 6 parts by weight of dry powder material containing mushroom, garlic, ginger, onion, radish and cabbage in 1 part by weight of water, and drying the granules to obtain granules. , Which is one of the major agricultural crops,
Wherein the fermentation broth granulate comprises 3 ~ 8% of soybean fermentation broth granule, 2 ~ 4% of seaweed fermentation broth granule, and 1 ~ 3% of fruit fermentation broth granule in weight%. The soybean fermentation broth according to claim 1, wherein the soybean fermentation broth granules are prepared by mixing 8 to 12 parts by weight of fermented soybean flour with 1 part by weight of boiled soy bean,
Wherein the fermented soybean powder is a powder in which 1.5 to 2.5 parts by weight of chongkukjang powder is mixed with 1 part by weight of doenjang powder. The seaweed fermentation broth according to claim 2,
Wherein the extract is obtained by aging a raw material containing at least one of seaweed, seaweed, and seaweed in a granular form. The seaweed fermentation broth according to claim 3,
1.5 to 2.5 parts by weight of seaweed and 0.8 to 1.2 parts by weight of seaweed based on 1 part by weight of sea mustard. [3] The method according to claim 2,
Wherein the extract is obtained by aging the ingredients including apple, pear and persimmon in a granule form. The natural seasoning using the ultrafine powder. [7] The fruit fermentation broth according to claim 5,
And 0.8 to 1.2 parts by weight of a mixture of 1 part by weight of apple and 0.8 to 1.2 parts by weight of an apple. The natural seasoning according to any one of claims 1 to 6, wherein the dried powder materials of the fishery products and the agricultural products and the fermented soybean powder are ground to an average particle size of 600 to 800 mesh.