KR20250080704A - Freeze-Dried Seasoning Block And Its Manufacturing Method - Google Patents

Abstract

The seasoning of the present invention is freeze-dried and processed so that the freeze-processed seasoning can be stored for a long period of time. In addition, the present invention relates to a freeze-dried seasoning block and a method for manufacturing the same, which is frozen while maintaining more than 100 million lactic acid bacteria and the original taste and flavor of the seasoning, so that the original taste, function, and flavor of the seasoning can be displayed when thawed. Here, the freeze-dried seasoning block is produced by mixing 26 to 30 parts by weight of radish, 20 to 24 parts by weight of red pepper powder, 9 to 11 parts by weight of green onion, 9 to 11 parts by weight of garlic, 4 to 6 parts by weight of anchovy sauce, 4 to 6 parts by weight of glutinous rice starch, 3 to 5 parts by weight of onion, 3 to 5 parts by weight of ginger, 3 to 5 parts by weight of sugar, 1 to 3 parts by weight of yeast extract, 3 to 5 parts by weight of kelp extract, and 1 to 3 parts by weight of pear juice, storing the mixture in a freezer set to a temperature of -35°C to -30°C for 10 to 14 hours, freezing it, and then drying it in a dryer set to an environment of 0.2 to 1.0 torr of pressure, 25 to 27 hours, and 45 to 55°C. In addition, the method for manufacturing a freeze-dried seasoning block comprises the steps of (a) mixing 26 to 30 parts by weight of radish, 20 to 24 parts by weight of red pepper powder, 9 to 11 parts by weight of green onion, 9 to 11 parts by weight of garlic, 4 to 6 parts by weight of anchovy sauce, 4 to 6 parts by weight of glutinous rice starch, 3 to 5 parts by weight of onion, 3 to 5 parts by weight of ginger, 3 to 5 parts by weight of sugar, 1 to 3 parts by weight of yeast extract, 3 to 5 parts by weight of kelp extract, and 1 to 3 parts by weight of pear juice, (b) dividing into preset amounts, (c) refrigerating and maturing at a preset time, (d) putting the refrigerated and maturing mixture into a frame and forming the mixture into a predetermined shape, (e) putting the frame of step (d) into a freezer at a temperature of -35℃ to -30℃ and storing it for 10 to 14 hours and freezing the mixture into a predetermined shape, and (f) pressurizing the frame containing the frozen mixture. It includes a step of drying in a dryer with an environment of 0.2 to 1.0 torr, time 25 to 27, and temperature 45℃ to 55℃.

Description

Freeze-dried seasoning block and its manufacturing method {Freeze-dried seasoning block and its manufacturing method}

The present invention relates to a technology related to a freeze-dried seasoning sauce.

Many people mix seasonings with vegetables such as green onions, cabbage, radish, turnips, and cucumbers. Also, people mix seasonings with pork belly, fried chicken, and French fries to their taste or dip them in seasonings. In other words, many people mix seasonings with the original ingredients and eat them.

Seasonings can be mixed into various foods to enhance the taste, flavor, and aroma of the food.

Currently, research is actively being conducted on seasonings and methods for producing seasonings that enhance the taste of food. For example, Korean Patent No. 10-2368292 specifically describes a method for producing red pepper powder seasoning sauce.

However, there is no development on a sauce that can be thawed and mixed into vegetables or powdered and sprinkled on fried foods according to the user's preference. In other words, research on a frozen sauce that can be used for multiple purposes is not being conducted.

Korean Patent Registration No. 10-2368292 ‘Method for Manufacturing Red Pepper Powder Seasoning Sauce’ (Announcement Date: March 2, 2022)

The present invention seeks to solve the problem of conventional sauces that cannot be used by thawing them in water or crushing them with a roller or the like, depending on the user's preference, while maintaining the original efficacy and taste of the sauce.

The problems to be solved by the present invention are not limited to the problems mentioned above, and other technical problems not mentioned will be clearly understood by those skilled in the art from the description below.

First, the freeze-dried seasoning block of the present invention for achieving the above-mentioned problem can be produced by mixing 26 to 30 parts by weight of radish, 20 to 24 parts by weight of red pepper powder, 9 to 11 parts by weight of green onion, 9 to 11 parts by weight of garlic, 4 to 6 parts by weight of anchovy sauce, 4 to 6 parts by weight of glutinous rice starch, 3 to 5 parts by weight of onion, 3 to 5 parts by weight of ginger, 3 to 5 parts by weight of sugar, 1 to 3 parts by weight of yeast extract, 3 to 5 parts by weight of kelp extract, and 1 to 3 parts by weight of pear juice to produce a mixture, storing the mixture in a freezer set to a temperature of -35°C to -30°C for 10 to 14 hours, freezing it, and then drying it in a dryer set to an environment of a pressure of 0.2 to 1.0 torr, a time of 25 to 27, and a temperature of 45 to 55°C.

Next, the method for manufacturing the freeze-dried seasoning block of the present invention for achieving the above-mentioned problem is as follows: (a) mixing 26 to 30 parts by weight of radish, 20 to 24 parts by weight of red pepper powder, 9 to 11 parts by weight of green onion, 9 to 11 parts by weight of garlic, 4 to 6 parts by weight of anchovy sauce, 4 to 6 parts by weight of glutinous rice starch, 3 to 5 parts by weight of onion, 3 to 5 parts by weight of ginger, 3 to 5 parts by weight of sugar, 1 to 3 parts by weight of yeast extract, 3 to 5 parts by weight of kelp extract, and 1 to 3 parts by weight of pear juice; (b) dividing into preset amounts; (c) refrigerating and maturing at a low temperature for a preset time; (d) putting the refrigerated and maturing mixture in a frame and forming the mixture into a predetermined shape; (e) placing the frame (10) of step (d) in a freezer at a temperature of -35°C to -30°C and storing it for 10 to 14 hours and freezing the mixture into a predetermined shape. Step (f) includes a step of drying the frame containing the frozen mixture in a dryer in which an environment of pressure of 0.2 to 1.0 torr, time of 25 to 27, and temperature of 45°C to 55°C is created.

Step (c) can culture lactic acid bacteria by adding a preset amount of lactic acid bacteria to the mixture.

Step (c) may include adding 20 ⁸ to 20 ⁹ CFU of lactic acid bacteria prior to refrigerated low-temperature maturation. In addition, step (g) may include removing the frozen mixture from the frame (10) after step (f).

The freeze-dried seasoning block of the present invention and its manufacturing method enable the seasoning to be freeze-dried and stored for a long period of time. In addition, the present invention is frozen while maintaining the original taste and flavor of the seasoning and more than 100 million lactic acid bacteria, so that the original taste, function, and flavor of the seasoning can be exhibited when thawed. The freeze-dried seasoning of the present invention is easily thawed with about 120 mL of water and has the characteristics of high convenience of use.

Figure 1 is a flow chart of a method for manufacturing a freeze-dried seasoning block according to one embodiment of the present invention.
Figure 2 is a freeze-dried seasoning block according to one embodiment of the present invention.
Figure 3 is a drawing showing a frame part that contains a mixture and forms a block.
FIGS. 3 and 4 are drawings showing a state in which a freeze-dried seasoning block according to one embodiment of the present invention is thawed by water.
FIG. 5 is a drawing showing the state of pickled cabbage mixed with a freeze-dried seasoning block according to one embodiment of the present invention.
Figures 6 and 7 are drawings showing a state in which a freeze-dried seasoning block according to one embodiment of the present invention is mixed with pickled cabbage.
FIG. 8 is a drawing showing a state in which kimchi seasoned by a freeze-dried seasoning block according to one embodiment of the present invention is stored.
FIG. 9 is a drawing showing a process for manufacturing radish kimchi using a freeze-dried seasoning block according to one embodiment of the present invention.
Figure 10 is a drawing showing a process for manufacturing cucumber salad using a freeze-dried seasoning block according to one embodiment of the present invention.
Figure 11 is a drawing showing a process for manufacturing cabbage kimchi using a freeze-dried seasoning block according to one embodiment of the present invention.
FIG. 12 is a drawing showing a process for manufacturing green onion kimchi using a freeze-dried seasoning block according to one embodiment of the present invention.
FIG. 13 is a drawing showing a state in which a freeze-dried seasoning block according to one embodiment of the present invention is transformed into a powdered sauce and sprinkled on meat, French fries, and fried chicken.

The advantages and features of the present invention and the devices for achieving them will become clear with reference to the embodiments described below in detail with the accompanying drawings. However, the present invention is not limited to the embodiments disclosed below. The present invention may be implemented in various different forms, and the present embodiments are provided only to ensure that the disclosure of the present invention is complete and to fully inform a person having ordinary skill in the art to which the present invention belongs of the scope of the invention.

The scope of the present invention can be defined by the claims. In addition, the same reference numerals used throughout this specification refer to the same components.

Hereinafter, a freeze-dried seasoning block and a manufacturing method thereof according to one embodiment of the present invention will be specifically described with reference to FIGS. 1 to 13.

However, in order to make the description of the freeze-dried seasoning block and its manufacturing method according to one embodiment of the present invention concise and clear, the manufacturing method of the freeze-dried seasoning block according to one embodiment of the present invention will be specifically described with reference to FIG. 1. Hereinafter, the freeze-dried seasoning block according to one embodiment of the present invention will be specifically described with reference to the described contents and FIGS. 2 to 13. That is, in order to make the description of the present invention concise and clear, the manufacturing method of the freeze-dried seasoning block will be described first and then the freeze-dried seasoning block will be described.

Figure 1 is a flow chart of a method for manufacturing a freeze-dried seasoning block according to one embodiment of the present invention.

The method for manufacturing a freeze-dried seasoning block of the present invention may begin with step (a) of mixing radish, red pepper powder, green onion, garlic, anchovy sauce, glutinous rice paste, onion, ginger, sugar, yeast extract, kelp extract, and pear juice to manufacture a mixture. At this time, step (a) may be a step of mixing 26 to 30 parts by weight of radish, 20 to 24 parts by weight of red pepper powder, 9 to 11 parts by weight of green onion, 9 to 11 parts by weight of garlic, 4 to 6 parts by weight of anchovy sauce, 4 to 6 parts by weight of glutinous rice paste, 3 to 5 parts by weight of onion, 3 to 5 parts by weight of ginger, 3 to 5 parts by weight of sugar, 1 to 3 parts by weight of yeast extract, 3 to 5 parts by weight of kelp extract, and 1 to 3 parts by weight of pear juice. After step (a), step (b) of dividing into preset amounts, for example, 28 to 32 g, is performed. Thereafter, the process proceeds to step (c) of adding a preset amount of lactic acid bacteria to the divided mixture and maturing it at a low temperature under refrigeration for a preset time, for example, 230 to 250 hours. At this time, the preset amount of lactic acid bacteria to be added to the mixture, that is, 208 to 209 CFU of lactic acid bacteria, may be added before maturing it at a low temperature under refrigeration, or may be added after maturing it at a low temperature under refrigeration for a certain period of time, for example, 120 hours. In this way, the environmental conditions of the stage of maturing the mixture at a low temperature under refrigeration are a temperature of -2℃ to 2℃ and a humidity of 85 to 100%. This environment enables the lactic acid bacteria in the mixture to be cultured. In addition, the added lactic acid bacteria block the culture of harmful bacteria that proliferate during the low-temperature maturation process and ensure that the entire mixture has a consistent taste, that is, a uniform taste. Thereafter, the process proceeds to step (d) of putting the refrigerated low-temperature maturated mixture, that is, 28 to 32 g of the mixture, into a frame part (10) that is formed into a certain shape. Here, the frame part (10) can be a metal frame. Thereafter, the frame part (10) containing the mixture is placed in a freezer at a temperature of -35°C to -30°C and stored for 10 to 14 hours, and the mixture is frozen at step (e). Thereafter, the frame part (10) containing the frozen mixture is placed in a dryer in an environment of a pressure of 0.2 to 1.0 torr, a time of 25 to 27, and a temperature of 45°C to 55°C, and dried at step (f). After step (f), the frozen mixture is removed from the frame part (10), that is, the depan step (g) is performed. Thereafter, the mixture that is damaged in the process of removing the frozen mixture from the frame part (10) and the mixture that is not damaged are classified at step (h). Thereafter, the mixture is wrapped in a vinyl wrapper at step (i). Thereafter, the mixture is detected at step (j). Thereafter, the mixture is wrapped in a paper wrapper at step (k). Afterwards, it proceeds to the stage of being stored in a warehouse and the stage of shipping the stored product. The freeze-dried seasoning block (1) that has been shipped and purchased by the user can be used as a seasoning sauce for cabbage, radish, green onion, meat, chicken, French fries, etc.

Hereinafter, a freeze-dried seasoning block according to one embodiment of the present invention will be specifically described with reference to FIGS. 2 to 8.

FIG. 2 is a freeze-dried seasoning block according to one embodiment of the present invention, FIG. 3 is a drawing showing a frame part that contains a mixture and forms a block, FIGS. 3 and 4 are drawings showing a state in which a freeze-dried seasoning block according to one embodiment of the present invention is thawed by water, and FIG. 5 is a drawing showing a state in which pickled cabbage mixed with a freeze-dried seasoning block according to one embodiment of the present invention is prepared, FIGS. 6 and 7 are drawings showing a state in which a freeze-dried seasoning block according to one embodiment of the present invention is mixed with pickled cabbage, and FIG. 8 is a drawing showing a state in which kimchi seasoned by a freeze-dried seasoning block according to one embodiment of the present invention is stored.

The freeze-dried seasoning block (1) can be produced as a rectangular parallelepiped with a rectangular plane, as shown in Fig. 2.

In addition, the freeze-dried seasoning block (1) is mixed with 26 to 30 parts by weight of radish, 20 to 24 parts by weight of red pepper powder, 9 to 11 parts by weight of green onion, 9 to 11 parts by weight of garlic, 4 to 6 parts by weight of anchovy sauce, 4 to 6 parts by weight of glutinous rice starch, 3 to 5 parts by weight of onion, 3 to 5 parts by weight of ginger, 3 to 5 parts by weight of sugar, 1 to 3 parts by weight of yeast extract, 3 to 5 parts by weight of kelp extract, and 1 to 3 parts by weight of pear juice. At this time, the freeze-dried seasoning block (1) can be made into blocks, i.e. cubes, through a process of putting a mixture of various ingredients into a frame (10) as shown in Fig. 3, placing it in a refrigerator set to a temperature of -35°C to -30°C, freezing it for 10 to 14 hours, and then placing it in a dryer set to an environment of 0.2 to 1.0 torr of pressure, 25 to 27 hours, and 45 to 55°C of temperature.

As such, the freeze-dried seasoning block (1) can be mixed with water (A) as shown in Fig. 4 and melted. For example, the freeze-dried seasoning block (1) can absorb water (A) as shown in (a) of Fig. 5 and be crushed by a user (C) as shown in (b) of Fig. 5 and (c) of Fig. 5.

In this way, the thawed and crushed freeze-dried yangnyeong block (1) can be used as a sauce for seasoning pickled cabbage. At this time, the pickled cabbage is cabbage processed as shown in (a) of Fig. 6. Here, the cabbage can be cut into bite-size pieces, for example, 2 to 3 cm in length, as shown in (b) of Fig. 6. Afterwards, as shown in (c) of Fig. 6, the cut cabbage, 150 g of water, and 120 g of salt are mixed in a large bowl, and as shown in (d) of Fig. 6, the cut cabbage is pickled for 1 hour while turning it over every 20 minutes.

Thereafter, as shown in (e) of Fig. 6, the pickled cabbage is rinsed twice with water and the remaining water is completely drained. Thereafter, as shown in (a) of Fig. 7, hot peppers, herbs, and pepper (D) can be added according to the user's taste to the freeze-dried seasoning block (1) crushed by the user, as shown in (b) of Fig. 7. Thereafter, as shown in (a) of Fig. 8, the pickled cabbage marinated in water and the sauce with various ingredients are mixed. Thereafter, as shown in (b) of Fig. 8, the pickled cabbage mixed with the sauce is placed in a storage container (E).

Cabbage can proceed to the cutting stage after going through the stages of ‘1-1’ to ‘5’ posted in Fig. 1, i.e., receiving, refrigerated storage or room temperature storage, selection, washing, and natural drying, prior to (b) of Fig. 6.

Hereinafter, with reference to FIGS. 9 to 13, a state used exemplarily according to one embodiment of the present invention will be specifically described.

FIG. 9 is a drawing showing a process for manufacturing radish kimchi using a freeze-dried seasoning block according to an embodiment of the present invention, FIG. 10 is a drawing showing a process for manufacturing cucumber salad using a freeze-dried seasoning block according to an embodiment of the present invention, FIG. 11 is a drawing showing a process for manufacturing cabbage kimchi using a freeze-dried seasoning block according to an embodiment of the present invention, FIG. 12 is a drawing showing a process for manufacturing green onion kimchi using a freeze-dried seasoning block according to an embodiment of the present invention, and FIG. 13 is a drawing showing a state in which a freeze-dried seasoning block according to an embodiment of the present invention is transformed into a powdered sauce and sprinkled on meat, French fries, and fried chicken.

The freeze-dried seasoning block (1) is used to marinate cubed radish (F). For example, as shown in (a) of Fig. 9, water (A) is poured onto unseasoned cubed radish (F), i.e., radish cut into a rectangular solid, so that the seasoning can permeate the outer and inner surfaces of the radish. Thereafter, as shown in (b) and (c) of Fig. 9, after the freeze-dried seasoning block (1) is thawed, the unseasoned cubed radish (F) of Fig. 9 (a) is added and mixed to make seasoned cubed radish (G) as shown in (d) of Fig. 9. In addition, the freeze-dried seasoning block (1) is used to make cucumber salad. For example, as shown in (a) of Fig. 10, water (A) is poured onto unseasoned diced cucumbers (H), that is, cucumbers (H) cut into a fan-shaped pillar shape, so that the seasoning can permeate the inner and outer surfaces of the diced cucumbers well. Thereafter, as shown in (b) and (c) of Fig. 10, after the freeze-dried seasoning block (1) is thawed, the unseasoned diced cucumbers (H) of Fig. 10 (a) are added and mixed to obtain seasoned cucumber salad (d) as shown in (d) of Fig. 10. In addition, the freeze-dried seasoning block (1) is used to make kimchi. For example, as shown in (a) of Fig. 11, unseasoned cabbage (J) cut into four pieces, i.e., cut cabbage (J), is pickled in water (A) and salt (K) as shown in (b) of Fig. 11 for a certain period of time so that the seasoning can penetrate well into the inside and outside of the pickled cabbage. Thereafter, as shown in (c) and (d) of Fig. 11, the freeze-dried seasoning block (1) is thawed, and the pickled cabbage is added thereto and mixed to form seasoned seasoned kimchi (L) as shown in (e) of Fig. 11. In addition, the freeze-dried seasoning block (1) is used to pickle green onion kimchi (N). For example, as shown in (a) of Fig. 12, unseasoned green onions (M) are mixed with thawed freeze-dried seasoning blocks (1) as shown in (b) and (c) of Fig. 12 as shown in (d) of Fig. 12, and seasoned green onion kimchi is soaked as shown in (e) of Fig. 12. In addition, the freeze-dried seasoning block (1) can be packaged with an inner packaging material (O) as shown in (a) of Fig. 13. The freeze-dried seasoning block (1) packaged with the inner packaging material can be pulverized by a roller bar (P). Accordingly, it can be turned into powder (R) as shown in (b) of Fig. 13. And this powder (Q) can be sprinkled on meat (R).

In addition, the powdered freeze-dried seasoning block can be sprinkled on French fries (S) as shown in (c) of Fig. 13. And, as shown in (d) of Fig. 13, it can be sprinkled on fried chicken (T).

In this way, freeze-dried seasoning blocks can be used as seasoning for various foods and make the foods more delicious.

As described above, although specific embodiments of the invention regarding the freeze-dried seasoning block and the manufacturing method thereof according to one embodiment of the present invention have been described in detail in this specification, those skilled in the art who understand the spirit of the present invention will be able to easily propose other regressive inventions or other embodiments included within the scope of the spirit of the present invention by adding, changing, deleting, etc. other components within the scope of the same spirit.

1: Freeze-dried seasoning block and its manufacturing method.
10: Frame section
A: water B: bowl
C: User D: Pepper
E: Storage bin F: Cucumber
G: Pickled Radish H: Pickled Cucumber
I: Cucumber salad J: Cut cabbage
K: Salt L: Seasoned kimchi
M: green onion N: green onion kimchi
O: inner packaging material P: roller bar
Q: Powder R: Meat
S: French fries T: Fried chicken

Claims (5)

A mixture is created by mixing 26-30 parts by weight of radish, 20-24 parts by weight of red pepper powder, 9-11 parts by weight of green onion, 9-11 parts by weight of garlic, 4-6 parts by weight of anchovy sauce, 4-6 parts by weight of glutinous rice syrup, 3-5 parts by weight of onion, 3-5 parts by weight of ginger, 3-5 parts by weight of sugar, 1-3 parts by weight of yeast extract, 3-5 parts by weight of kelp extract, and 1-3 parts by weight of pear juice, and then the mixture is placed in a freezer set to a temperature of -35℃ to -30℃ and stored for 10-14 hours to freeze, and then dried in a dryer set to an environment of a pressure of 0.2-1.0 torr, a time of 25-27, and a temperature of 45℃ to 55℃ to create a freeze-dried seasoning block (1). (a) a step of mixing 26 to 30 parts by weight of radish, 20 to 24 parts by weight of red pepper powder, 9 to 11 parts by weight of green onion, 9 to 11 parts by weight of garlic, 4 to 6 parts by weight of anchovy sauce, 4 to 6 parts by weight of glutinous rice starch, 3 to 5 parts by weight of onion, 3 to 5 parts by weight of ginger, 3 to 5 parts by weight of sugar, 1 to 3 parts by weight of yeast extract, 3 to 5 parts by weight of kelp extract, and 1 to 3 parts by weight of pear juice;
(b) a step of dividing into preset amounts;
(c) a step of refrigerating and maturing at a preset temperature for a preset period of time;
(d) A step of placing a refrigerated low-temperature matured mixture into a frame (10) and forming the mixture into a certain shape;
(e) A step of freezing the mixture into a certain shape by placing the frame part (10) of step (d) in a refrigerator at a temperature of -35℃ to -30℃ and storing it for 10 to 14 hours;
(f) A method for manufacturing a freeze-dried seasoning block, comprising the step of drying the frame (10) containing the frozen mixture in a dryer in which an environment of a pressure of 0.2 to 1.0 torr, a time of 25 to 27, and a temperature of 45°C to 55°C is created. In the second paragraph, step (c) is,
A method for manufacturing a freeze-dried seasoning block by adding a preset amount of lactic acid bacteria to a mixture and culturing the lactic acid bacteria. In the third paragraph, step (c) is,
A method for manufacturing a freeze-dried seasoning block, in which 20 ⁸ to 20 ⁹ CFU of lactic acid bacteria are added prior to refrigerated low-temperature maturation. In paragraph 1, after step (f),
A method for manufacturing a freeze-dried seasoning block, comprising the step (g) of removing a frozen mixture from a frame portion (10).