KR101031320B1 - Seasoning powder for instant ddogguk - Google Patents
Seasoning powder for instant ddogguk Download PDFInfo
- Publication number
- KR101031320B1 KR101031320B1 KR1020100103793A KR20100103793A KR101031320B1 KR 101031320 B1 KR101031320 B1 KR 101031320B1 KR 1020100103793 A KR1020100103793 A KR 1020100103793A KR 20100103793 A KR20100103793 A KR 20100103793A KR 101031320 B1 KR101031320 B1 KR 101031320B1
- Authority
- KR
- South Korea
- Prior art keywords
- powder
- weight
- seaweed
- extract
- rice cake
- Prior art date
Links
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Classifications
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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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
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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
- A23L27/30—Artificial sweetening agents
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
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- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Seasonings (AREA)
- Cereal-Derived Products (AREA)
Abstract
Description
본 발명은 즉석 떡국용 분말 조미식품에 관한 것으로서, 좀더 자세히는 정제소금을 사용하지 않고 함초 추출물 또는 함초 분말 및 칼륨, 칼슘 등 무기질이 풍부한 톳을 함유한 즉석 떡국용 분말 조미식품에 관한 것이다.
The present invention relates to a powder seasoning food for instant rice cake soup, and more particularly to a powder seasoning food for instant rice cake containing seaweed extract or seaweed powder and mineral rich minerals such as potassium and calcium without using refined salt.
현대 사회에서는 보존성, 간편성, 경제성, 기호성 및 대중성 등 다양한 측면에서 즉석 식품의 수요가 날로 증가하고 있는 추세이다. 그러나, 이런 즉석 식품 섭취를 반복하다 보면, 자신도 모르는 사이에 나트륨 섭취량이 증가하고, 나트륨 과다 섭취는 각종 질병을 유발할 수 있다. 나트륨 과다 섭취의 유해성은 널리 알려져 있지만 소금 섭취를 줄이기란 쉽지 않다. 우리의 전통적인 음식 문화가 그렇거니와 문명이 발달하면서 천일염의 공급은 줄어들고 정제염과 화학적인 조미료 등이 우리의 식생활에 깊숙이 파고들었기 때문이다.
In modern society, the demand for instant food is increasing day by day in various aspects such as preservation, simplicity, economy, palatability and popularity. However, if you repeat this instant food intake, sodium intake increases without you knowing, excessive sodium can cause various diseases. The dangers of overdose are well known, but reducing salt intake is not easy. This is because our traditional food culture, and as civilization developed, the supply of sun salt decreased, and refined salt and chemical seasonings penetrated deep into our diet.
최근 식품의약품안전청에서는 "음식 조리시 나트륨 함량이 높은 간장, 고추장, 된장, 화학조미료 사용을 줄이는 대신 고춧가루, 후추, 마늘, 생강, 겨자, 식초 등으로 짠맛을 내는 것이 좋다."면서 "라면 등 인스턴트 식품은 스프의 양을 적당히 조절해 조리하고, 나트륨이 많이 들어있는 국이나 찌개의 국물은 섭취량을 줄여야 한다."고 권고했다.
Recently, the Korea Food and Drug Administration said, "It is better to use salt, pepper, garlic, ginger, mustard, and vinegar to make salty foods instead of reducing the use of sodium, soy sauce, red pepper paste, doenjang and chemical seasonings." Foods should be cooked with the proper amount of soup, and soups or soups containing high sodium should be reduced intake. ”
가정이나 식당에서 멸치 또는 사골을 이용한 국물을 우려내기 위해서는 오랜 시간 가열 추출하여 멸치 또는 사골을 걸러낸 다음 각종 요리에 사용한다. 그러나, 육수를 우려내는 데에는 시간이 오래 걸린다. 또한, 우려낸 육수는 오래 두고 사용할 수 없으므로 육수가 필요한 요리를 할 때마다 번거로운 국물내기 공정을 반복해야하는 불편함이 있다.To boil anchovies or beef bone broth at home or in a restaurant, heat extract it for a long time to filter out anchovies or beef bone and then use it in various dishes. However, it takes a long time to soak broth. In addition, since the broth can not be used for a long time, it is inconvenient to repeat the cumbersome soup process every time the soup is cooked.
이를 극복하기 위한 방편으로서 최근에는 사골을 우려낸 분말을 함유한 분말 조미료, 쇠고기 진액을 함유한 분말 조미료, 멸치분말 등을 함유한 분말 조미료가 시판되고 있다.
As a means to overcome this, powdered seasonings containing powder seasoned with bone bone, powdered seasonings containing beef essence, anchovy powder, etc. have recently been marketed.
특허공고 제10-1986-1554호는 쇠고기 및 우골로부터 추출한 엑기스에 0.01-0.5mm로 분쇄하여 180-220℃의 온도로 볶은 식염을 첨가하고 여기에 우지와 물엿을 가하여 150-250kg/㎠의 고압균질기를 통과시켜 얻은 W/O형의 유화액을 분무 건조하여 제조한 엑기스 분말에 건조쇠고기분말 건조야채류 및 조미향신료를 첨가하는 것을 특징으로 하는 쇠고기를 주제로 한 분말조미식품의 제조방법에 관한 것이다. 그러나, 위 분말조미식품은 식염을 사용하였기 때문에 나트륨 과다섭취를 피할 수 없다.
Patent Publication No. 10-1986-1554 is added to the extract extracted from beef and beef bones and added to the roasted salt at a temperature of 180-220 ℃ pulverized to 0.01-0.5mm and to the high pressure of 150-250kg / ㎠ The present invention relates to a method for producing a powdered seasoning based on beef, characterized by adding dried beef powder dried vegetables and seasoning spices to an extract powder prepared by spray-drying an emulsion of a W / O type obtained by passing through a homogenizer. However, gastric seasoned foods can not be avoided because of the sodium salt overdose.
특허등록 제923119호는 즉석 쌀 떡국 제품 제조방법에 관한 것으로서, 쌀가루를 준비하는 연미, 석발, 선별, 불림, 분쇄 단계를 거친 쌀가루를 물, 정제염(소금) 및 변성전분, 그리고 산미료, 솔비톨, 프로니드와 혼합하는 혼합반죽단계와; 상기 반죽물을 찌는 증숙단계와; 상기 증숙한 반죽물을 가래떡 성형기에 투입하여 요구하는 형태의 가래떡을 뽑는 가래떡 성형단계와; 상기 성형되어 나오는 가래떡을 성형과 동시에, 물통에 침지상태로 통과시켜서 냉각하는 냉각단계와; 상기 냉각된 가래떡을 일정길이로 절단하는 절단단계와; 상기 일정길이로 절단된 가래떡을 냉장 건조시키는 건조단계와; 상기 건조된 가래떡을 절단기에 의해 요구되는 형태로 절단하여 쌀 떡으로 가공하는 절단가공단계와; 상기 가공처리된 쌀 떡을 미리 준비된 주정을 이용한 주정분사에 의해 살균 처리하는 살균처리단계와; 별도 준비된 포장지에 상기 살균 처리한 즉석 쌀 떡과 함께, 산소흡수제를 동봉하여 실링 포장 또는 진공포장하는 쌀떡 포장단계와; 상기 포장된 즉석 쌀 떡을 별도로 준비된 사골스프 등과 함께 즉석 사골 떡국용기에 투입하고 용기의 뚜껑을 덮은 상태로 포장하여서 완제품으로 제조하는 포장단계를; 포함하여서 제조됨을 특징으로 하는 즉석 사골 쌀 떡국 제품의 제조방법에 관한 것으로서, 쌀떡 제조과정에서 정제염이 사용되며, 사골스프의 성분에 관한 언급이 없으나 일반적인 종래 사골스프 제조방법에 따라 정제염을 사용하는 것으로 판단된다.
Patent registration No. 933119 relates to a method for producing instant rice cake soup, which includes rice, processed salt, salt, modified starch, and acidulants, sorbitol and pro A mixing kneading step of mixing with the need; Steaming step of steaming the dough; A sputum cake forming step of extracting the desired type of rice cake by putting the steamed dough into a sputum cake forming machine; A cooling step of cooling the sputum-mochi that is molded by molding and at the same time, passing it in a water tank in an immersion state; A cutting step of cutting the cooled phlegm rice cake to a predetermined length; A drying step of refrigeration and drying of the rice cake cut to the predetermined length; A cutting processing step of cutting the dried rice cake into a shape required by a cutter and processing into rice rice cake; A sterilization step of sterilizing the processed rice cake by alcohol injection using a prepared alcohol; A rice cake packaging step of sealing or vacuum-packing the encapsulated oxygen rice cake with the sterilized instant rice cake in a separately prepared wrapping paper; A packaging step of preparing the finished product by putting the packed instant rice cake into an instant bone bone rice cake soup container with separately prepared beef bone soup and packing the cap with a lid of a container; It relates to a method for producing instant bone bone rice cake soup product characterized in that it is prepared, including, is used in the manufacturing process of rice cake, there is no mention of the components of the bone bone soup, but to use the refined salt according to the conventional conventional bone bone soup production method Judging.
특허 제976944호는 육수 베이스소스 및 그 제조방법에 관한 것으로서, 정제수 0.9중량% ~ 60중량%를 이중 자켓 구조를 갖는 소스제조탱크에 넣고 직화 가열 또는 스팀 가열을 통해 중심온도가 50 ~ 100℃ 되도록 가열하는 제1단계(S10)와; 상기 가열된 정제수에 멸치 18중량% ~ 2.1중량%를 혼합한 후 멸치 국물이 충분히 우러나올 때까지 가열추출한 다음 상기 멸치를 걸러내어 추출액을 얻는 제2단계(S20)와; 상기 추출액에 간장 0.1중량% ~ 35중량%, 멸치가공품 35중량% ~ 1.5중량%, 조미료 15중량% ~ 0.1중량%, 야채 10중량%, 0.1중량%, 식염 20중량% ~ 1.19중량%, 향신료 1중량% ~ 0.01중량%의 첨가물을 첨가하여 가열하면서 소스 중심 온도를 50 ~ 100℃까지 올린 후 10분 동안 가열 살균 및 믹싱시키는 제3단계(S30)와; 상기 가열 살균 및 믹싱된 소스를 뜨거운 상태로 포장하거나 또는 이중자켓의 격벽으로 냉각수를 공급하여 온도를 낮춘 소스를 포장한 후 0 ~ 10℃로 유지되는 냉장상태에서 6 ~ 12시간 동안 냉장 숙성시켜 육수베이스 소스를 완성하는 제4단계(S40)를 포함하는 방법을 개시한다. 그러나, 상기 육수 베이스 소스에는 식염이 첨가되어 반복 섭취시 나트륨 과다 섭취를 피하기는 어렵다.
Patent No. 976944 relates to a broth base sauce and a method of manufacturing the same, and adds 0.9 wt% to 60 wt% of purified water to a sauce manufacturing tank having a double jacket structure so that the center temperature is 50 to 100 ° C. through direct heating or steam heating. A first step (S10) of heating; A second step (S20) of mixing 18 wt% to 2.1 wt% of the heated purified water, followed by heating extraction until the anchovy broth is sufficiently extracted, and then filtering the anchovy to obtain an extract; Soy sauce 0.1% to 35%, anchovy processed products 35% to 1.5%, seasonings 15% to 0.1%, vegetables 10%, 0.1%, salt 20% to 1.19%, spices A third step (S30) of heating and sterilizing and mixing for 10 minutes after raising the source center temperature to 50 to 100 ° C. while adding and adding 1 wt% to 0.01 wt% of the additive; The heat sterilized and mixed sauce is packaged in a hot state, or the sauce is cooled by supplying cooling water to a partition of a double jacket, and then cooled and aged for 6 to 12 hours in a refrigerated state maintained at 0 to 10 ° C. A method comprising a fourth step (S40) of completing a base source is disclosed. However, it is difficult to avoid excessive sodium intake when repeated ingestion is added to the broth base sauce.
따라서, 본 발명은 즉석 식품 섭취에 따르는 상기 나트륨 과다 섭취의 문제를 해결하려는 것을 목적으로 한다.Accordingly, an object of the present invention is to solve the problem of the excessive sodium intake associated with instant food intake.
또한, 본 발명은 칼륨, 칼슘 등 무기질이 풍부한 함초와 톳을 함유한 분말 조미식품을 제공하는 것을 목적으로 한다.In addition, an object of the present invention is to provide powdered seasoned foods containing minerals such as potassium and calcium, and seaweed.
또한, 본 발명은 누구나 간편하게 사용할 수 있고, 나트륨 섭취를 줄일 수 있는 즉석 떡국용 분말 조미식품을 제공하는 것을 목적으로 한다.
In addition, it is an object of the present invention to provide a powder seasoning food for instant rice cake soup that can be used easily by anyone, and can reduce sodium intake.
상기 목적을 달성하기 위하여 본 발명자들은 정제소금 대신 나트륨 섭취는 줄일 수 있고, 칼슘, 칼륨, 철분, 인 등 미네랄을 풍부하게 섭취할 수 있는 함초 추출물 또는 함초 분말을 함유하고, 톳을 함유하는 즉석 떡국용 분말 조미식품을 제조하였다.In order to achieve the above object, the present inventors can reduce sodium intake instead of refined salt, and contain seaweed extract or seaweed powder, which can ingest minerals such as calcium, potassium, iron, phosphorus and rich, instant rice cake soup containing 톳 Powder seasoned foods were prepared.
본 발명은 함초 추출물 또는 함초 분말 중 1종 이상과 톳, 사골 진액 분말, 포도당을 주요 성분으로 함유하는 분말 조미식품을 제공한다.The present invention provides a powder seasoning food containing at least one of the seaweed extract or seaweed powder and 톳, ebon bone powder, glucose as a main component.
또한, 본 발명은 함초 추출물 또는 함초 분말 중 1종 이상, 톳, 포도당, 우골 진액(사골 진액 분말, 미분염, 고지방 분말, 5' 구아닐산이나트륨, 5' 이노신산이나트륨), 시판 유미분(팜유, 전분당, 카제인나트륨, 제이인산칼륨, 레시틴, 글리세린지방산에스테르, 정제염), 시판 감칠맛분(조미육분, 감칠맛 베이스, 정제염, 말토덱스트린, 무수결정포도당, 간장분말, 정제우지, 정백당, 마늘분말, 양파분말, 5'리보뉴클레오티드이나트륨), 시판 복합조미식품(우마미인헨서유엠비™), 쇠고기 농축분말, 양파분말, 마늘분말, 건파, 지단후레이크, 5'리보뉴클레오티드이나트륨, 덱스트린, 김, 흑후추분말, 글리신, 동결건조당근, 호박산이나트륨을 더 포함하는 분말 조미식품을 제공한다.In addition, the present invention is one or more of the seaweed extract or seaweed powder, 톳, glucose, bone bone essence (skeletal essence powder, finely divided salt, high fat powder, 5 'disodium guanylate, 5' disodium inosinate), commercial milk powder (palm oil) , Starch sugar, sodium casein, potassium diphosphate, lecithin, glycerin fatty acid ester, refined salt), commercially flavored flavors (seasoning powder, rich flavor base, refined salt, maltodextrin, anhydrous crystalline glucose, soy powder, refined beef, white sugar, garlic powder) , Onion powder, 5 'ribonucleotide disodium), commercial complex seasoning (Umami Enhancer UMB ™), beef powder, onion powder, garlic powder, dried onion, ground flake, 5' ribonucleotide disodium, dextrin, seaweed, black pepper It provides a powder seasoning food further comprising powder, glycine, lyophilized carrot, disodium succinate.
또한, 본 발명은 우골 진액 16~22중량%, 포도당 16~22중량%, 함초 추출물 또는 함초 분말 중 1종 이상 5~15중량%, 톳 추출물 또는 톳 분말 중 1종 이상 3~15중량%, 유미분 9~15중량%, 감칠맛분 7~13중량%, 복합조미식품 2~7중량%, 쇠고기 농축분말 0.1~6중량%, 마늘분말 0.1~3중량%, 지단후레이크 0.1~5중량%, 5`-리보뉴클레오티드이나트륨 0.1~4중량%, 덱스트린 0.1~3중량%, 흑후추분말 0.1~3중량%, 동결건조당근 0.1~1중량%, 양파분말 0.1~6중량%, 건파 0.1~6중량%, 김 0.1~4중량%, 글리신 0.1~3중량%, 호박산이나트륨 0.1~3중량%이 혼합된 분말 조미식품을 제공한다.
In addition, the present invention is 16-22% by weight of the right bone essence, 16-22% by weight of glucose, 1 to 5% by weight of at least one of the seaweed extract or seaweed powder, 3 to 15% by weight of at least one species of extract or 톳 powder, 9 ~ 15% by weight of milk powder, 7 ~ 13% by weight of savory flavor, 2 ~ 7% by weight of complex seasoning food, 0.1 ~ 6% by weight of beef concentrate powder, 0.1 ~ 3% by weight of garlic powder, 0.1 ~ 5% by weight of ground almond flake, 5`-ribonucleotide disodium 0.1-4%, dextrin 0.1-3%, black pepper powder 0.1-3%, lyophilized carrot 0.1-1%, onion powder 0.1-6%, dried leek 0.1-6% To provide a powder seasoning, 0.1 to 4% by weight of seaweed, 0.1 to 3% by weight of glycine, 0.1 to 3% by weight of disodium succinate.
본 발명의 즉석 떡국용 분말 조미식품은 정제소금 대신 함초 추출물 또는 함초 분말을 혼합함으로써 기존의 분말 조미료와 비교할 때 나트륨 함량을 현저히 저감시켰다.
Powdered seasoning food for instant rice cake soup of the present invention by mixing the seaweed extract or seaweed powder instead of refined salt significantly reduced sodium content compared to the conventional powder seasoning.
또한, 본 발명의 즉석 떡국용 분말 조미식품은 함초와 톳에 함유되어 있는 칼슘, 칼륨, 마그네슘, 철, 인 등 다양한 미네랄 성분을 다량 함유하여 기존의 분말 조미료보다 인체에 유익하다.
In addition, the instant seasoning powder food for instant rice cake of the present invention contains a large amount of various mineral components such as calcium, potassium, magnesium, iron, phosphorus contained in the seaweed and 톳 is beneficial to the human body than conventional powdered seasonings.
또한, 본 발명의 즉석 떡국용 분말 조미식품은 함초와 톳이 함유되어 있어 깔끔하고 개운한 국물 맛을 내게 해준다.
In addition, the powdered seasoning food for instant rice cake soup of the present invention contains a seaweed and 해준다 to give a clean and refreshing broth taste.
또한, 본 발명의 즉석 떡국용 분말 조미식품은 떡국 국물뿐 아니라 면류의 국물 맛을 내는데 사용하거나 찌개류, 무침, 볶음 등에도 사용하여 감칠맛을 더할 수 있다.
In addition, the powdered seasoning food for instant rice cake soup of the present invention can be used to taste the soup of noodles as well as rice cake soup, or can also be used in stew, radish, stir-fry, etc. to add a rich flavor.
본 발명은 사골 진액 분말, 포도당 및 함초 추출물 또는 함초 분말 중 1종 이상과 톳을 주요 성분으로 함유하는 즉석 떡국용 분말 조미식품에 관한 것이다.
The present invention relates to a powder seasoning for instant rice cake containing one or more of the bone marrow essence powder, glucose and seaweed extract or seaweed powder as main ingredients.
함초(Salicornia herbacea)는 명아주과(chenopodiaceae)에 속하는 일년초로서, 우리나라 특산종으로 염전 주변이나 민물과 바닷물이 섞이는 갯벌 근처에서 자라며, 마디가 많고 가지가 1-2번 갈라지며 잎과 가지의 구별이 없다. 잎은 다육질로 살이 찌고 진한 녹색인데 가을철이면 빨갛게 변한다. 꽃은 8-9월에 연한 녹색으로 피고 납작하고 둥근 열매가 10월에 익는다. 함초는 각종 미네랄과 소금기가 많아 땀을 흘리고 피로할 때 함초를 씹어 먹으면 즉시 생기가 나는 것을 느낄 수 있으며, 오래전부터 서해안 바닷가 사람들은 나물로 먹어 왔다. 함초는 바닷물 속에 있는 모든 미네랄 성분을 농축하여 함유하고 있는 풀이다. 함초는 아무리 먹어도 갈증이 생기지 않는데 바닷물 속에 있는 생명체에서 해로운 물질들을 걸러내고 이로운 물질들만 농축되어 있기 때문이다. 그러므로 함초에 들어있는 소금은 다른 어떤 소금보다도 생명체에 유익한 소금이라 할 수 있다. 함초의 이러한 특성으로 숙변 제거는 물론 면역기능 강화, 피부미용, 다이어트 등 여러 종류의 질병 치료 및 예방에 상당한 효과를 나타내는 최고의 천연식품으로 알려져 있다. 함초는 바닷물이나 갯벌 속에 녹아있는 성분들을 섭취하는 염생식물로 칼슘, 마그네슘, 칼륨, 철분 등 다량의 무기질과 식이섬유소, 아미노산이 풍부하고 사포닌, 게르마늄 등 인체에 유익한 각종 성분들이 함유되어 있다. 국립수산진흥원 자료에 의하면, 함초 100g에는 칼슘 237.9㎎, 요오드 70㎎, 나트륨 6.5%, 식물성 섬유질이 50% 들어 있으며, 칼슘은 우유보다 7배가 많고, 철분은 김보다 20배, 다시마 보다는 40배가 많으며, 칼륨은 귤보다 3배가 많이 포함되어 있는 등 바닷물 속에 들어있는 90여 가지의 미네랄이 들어 있어 전술한 함초 자체의 약리적 효능을 가능케 한다. Salicornia herbacea is an annual herb belonging to the chenopodiaceae . It is a special species of Korea and grows around salt flats or near tidal flats where fresh water and sea water are mixed. The leaves are fleshy, dark green, and turn red in autumn. Flowers bloom in light green in August-September and flat, round fruits ripen in October. The seaweed is rich in minerals and salts, and when you sweat and fatigue, you can feel it immediately when you chew the seaweed. For a long time, people on the west coast have eaten as herbs. Seaweed is a grass that contains all the minerals in seawater. No matter how much it eats, it does not cause thirst because it filters out harmful substances from life in seawater and concentrates only beneficial substances. Therefore, the salt in seaweed is more beneficial to life than any other salt. These properties of seaweed are known to be the best natural foods that have significant effects on the treatment and prevention of various diseases such as elimination of stool, immune function, skin care, and diet. Seaweed is a salt plant that consumes the dissolved ingredients in seawater and tidal flats. It is rich in minerals such as calcium, magnesium, potassium and iron, and is rich in dietary fiber and amino acids, and contains various beneficial ingredients such as saponin and germanium. According to the National Fisheries Research and Development Agency data, 100g of seaweed contains 237.9mg of calcium, 70mg of iodine, 6.5% of sodium, 50% of vegetable fiber, calcium is 7 times more than milk, iron is 20 times more than seaweed and 40 times more than seaweed. Potassium contains about 90 kinds of minerals in seawater, including three times more than tangerine, enabling the pharmacological effects of the above-mentioned seaweed itself.
함초 생초 100g에는 1,000~1,100㎎의 나트륨이 들어 있다. 이는 곧 함초 100g을 섭취했을 때 2.5~2.7g의 소금과 맞먹는 짠맛을 내는 것이므로, 정제소금을 함초 추출물이나 함초 분말로 대체하는 경우 나트륨 과다 섭취에 대한 염려를 하지 않아도 된다.
100 g of raw seaweed contains 1,000 to 1,100 mg of sodium. This is a salty taste equivalent to 2.5 ~ 2.7g salt when ingested 100g of seaweed, so if you replace the purified salt with seaweed extract or seaweed powder, you do not have to worry about excessive intake of sodium.
톳(Hizikia fusiformis)은 갈조식물문(褐藻植物門 Phaeophyta) 모자반과(Sargassaceae)에 속하는 다년생 식물로서, 겨울에 자라기 시작하여 이듬해 봄이 되면 30~100㎝까지 자란다. 몸은 암수 딴 그루이고 섬유상의 헛뿌리가 나와 단단하게 바위에 붙어 자라며, 원기둥 모양으로 곧추서는데 한 번 깃털 모양으로 가지를 낸다. 번식은 유성생식과 영양번식으로 한다. 한국·중국·일본에만 분포하는데 파도의 영향을 받으며 경사가 완만하고 울퉁불퉁한 바위 위에서 무성하게 자란다. 채취하여 식용으로 쓴다. 칼륨, 칼슘, 인 등 각종 무기질이 풍부하게 함유되어 있어 혈액을 깨끗하게 하므로 동맥경화를 막아주며 심혈관계 질환에 우수한 예방 효과를 나타낸다. 특히 톳은 천연 칼슘제라는 말이 있을 정도로 칼슘이 많이 들어 있다. 그래서 톳을 꾸준히 섭취하면 치아가 튼튼해지고 머리털이 윤택해진다고 한다.
톳 ( Hizikia fusiformis ) is a perennial plant belonging to the Sargassaceae family of Phaeophyta . It begins to grow in winter and grows to 30-100cm in spring of the following year. The body is male and female, and the fibrous roots come out and grow firmly attached to the rock. Breeding is sexual reproduction and nutritional reproduction. Distributed only in Korea, China, and Japan, it is influenced by waves and grows lushly on sloping, rugged rocks. Collect and use for food. It is rich in various minerals such as potassium, calcium, and phosphorus, which cleanses the blood, thus preventing arteriosclerosis and showing an excellent preventive effect on cardiovascular diseases. In particular, 정도로 is said to have a lot of calcium is said to be a natural calcium agent. So if you take 톳 steadily, your teeth will be strong and your hair will be shiny.
이하, 좀더 구체적으로 본 발명의 즉석 떡국용 분말 조미식품 제조공정을 설명한다. 그러나 본 발명의 범위가 아래 기재에만 한정되는 것이 아님은 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자에게 자명하다.
Hereinafter, the powder seasoning food manufacturing process for instant rice cake soup of the present invention will be described in detail. However, it is apparent to those skilled in the art that the scope of the present invention is not limited only to the following description.
본 발명의 분말 조미식품에 함유되는 함초 추출물 또는 함초 분말을 제조하는 방법은 아래와 같다.Method for producing a seaweed extract or seaweed powder contained in the powder seasoning of the present invention is as follows.
함초 추출물 제조방법은 다음과 같다. 먼저, 표면에 존재하는 이물질 등을 제거하기 위하여 건조 상태의 함초를 세척하고 건조시킨다. 함초의 10 ~ 15배 부피의 정제수, 증류수, 메탄올, 에탄올 등과 같은 저급 알콜 또는 이들의 혼합 용매를 가하여, 100 ~ 150℃로 1 ~ 2시간 동안 추출하고, 침전물에 대하여 위 과정을 2 ~ 5회 반복하여 극성 용매에 용해되는 추출물 및 침전물을 얻는 단계, 그리고, 상기 추출 단계에서 얻어진 추출액을 여과한 후, 이를 감압 농축기에서 농축하고, 이를 동결건조 또는 진공건조, 바람직하게는 동결건조하여 분말 추출물을 만드는 단계를 거쳐서 제조된다.The preparation method of the seaweed extract is as follows. First, in order to remove foreign substances and the like present on the surface, the dried seaweeds are washed and dried. 10-15 times the volume of purified water, distilled water, lower alcohols such as methanol, ethanol, or a mixed solvent thereof are added, extracted at 100-150 ° C. for 1 to 2 hours, and the above process is performed 2 to 5 times for the precipitate. Obtaining extracts and precipitates repeatedly dissolved in polar solvents, and filtering the extract obtained in the extracting step, and then concentrated in a vacuum concentrator, which is freeze-dried or vacuum-dried, preferably lyophilized to extract the powder extract It is manufactured by making steps.
함초 분말은 상기 추출 단계, 농축 단계, 건조단계 등을 거치지 않고, 세척 및 건조 후 미세하게 분말화하는 방법으로 제조된다.Hamcho powder is prepared by a method of finely powdered after washing and drying, without going through the extraction step, concentration step, drying step.
본 발명에서는 상기 함초 추출물 또는 함초 분말을 1종만 가하여 분말 조미식품을 제조하는 것도 가능하고, 상기 함초 추출물과 함초 분말을 혼합하여 분말 조미식품을 제조할 수도 있다.
In the present invention, it is also possible to prepare a seasoned food by adding only one of the seaweed extract or seaweed powder, it is also possible to prepare a powder seasoning by mixing the seaweed extract and the seaweed powder.
본 발명의 분말 조미식품에 사용되는 톳 추출물 또는 톳 분말은 상기 함초 추출물 또는 함초 분말 제조방법과 동일한 방법으로 제조한다.
톳 extract or 톳 powder used in the powdered seasoning food of the present invention is prepared by the same method as the method for producing the seaweed extract or seaweed powder.
본 발명의 분말 조미식품에 함유되는 사골 진액을 제조하는 방법은 아래와 같다.Method for producing the bone bone essence contained in the powdered seasoning of the present invention is as follows.
선별하여 일정한 크기로 절단한 사골을 물로 세척한 다음 사골에 정제수를 혼합한 후, 110 ~ 120℃에서 1 ~ 2시간 동안 2 ~5kg/㎠ 의 압력 하에 가열하여 추출한 다음, 진액 위쪽으로 떠오르는 지방분과 부유물을 분리한 후 농축, 여과하였다. 얻어진 사골 진액은 905 ~ 120℃로 30분가량 살균한 후, 냉각하여 지방을 제거한 농축액을 여과하고 건조하여 최종적으로 사골 진액 분말을 제조한다.
After washing the bones cut to a certain size by washing with water, and then mixed with purified water in the bones, extracted by heating under pressure of 2 ~ 5kg / ㎠ for 1 to 2 hours at 110 ~ 120 ℃, The suspended solids were separated, concentrated and filtered. After sterilization of the obtained bone bone concentrate at 905 ~ 120 ℃ for about 30 minutes, the concentrated liquid from which the fat was removed by cooling was filtered and dried to finally produce the bone bone concentrate powder.
위와 같이 제조한 사골 진액 분말과 포도당 및 함초 추출물 또는 함초 분말 중 1종 이상, 톳을 주원료로 하여 이를 혼합함으로써 본 발명의 즉석 떡국용 분말 조미식품을 제조할 수 있다.
Powdered seasoning for instant rice cake soup of the present invention can be prepared by mixing the bone marrow essence powder prepared as described above with one or more of glucose and seaweed extract or seaweed powder as a main raw material.
또한, 본 발명의 분말 조미식품에는 상기 주원료 외에 미분염, 고지방 분말, 5' 구아닐산이나트륨, 5' 이노신산이나트륨, 시판 유미분(팜유, 전분당, 카제인나트륨, 제이인산칼륨, 레시틴, 글리세린지방산에스테르, 정제염), 시판 감칠맛분(조미육분, 감칠맛 베이스, 정제염, 말토덱스트린, 무수결정포도당, 간장분말, 정제우지, 정백당, 마늘분말, 양파분말, 5'리보뉴클레오티드이나트륨), 시판 복합조미식품(에컨대 우마미인헨서유엠비™ 등),쇠고기 농축분말, 양파분말, 마늘분말, 건파, 지단후레이크, 5'리보뉴클레오티드이나트륨, 덱스트린, 김, 흑후추분말, 글리신, 동결건조당근, 호박산이나트륨을 준비하여 이를 상기 주원료와 혼합함으로써 분말 조미식품을 제조하여 감칠맛과 단맛 등 풍부한 맛을 더할 수 있다.In addition, the powdered seasoning food of the present invention, in addition to the above main ingredients, finely divided salt, high fat powder, 5 'disodium guanylate, 5' disodium inosinate, commercial oil powder (palm oil, starch sugar, sodium casein, potassium diphosphate, lecithin, glycerin fatty acid) Ester, refined salt), commercially flavored flavors (seasoning powder, rich flavor base, refined salt, maltodextrin, crystalline anhydrous glucose, soy powder, refined beef, white sugar, garlic powder, onion powder, 5 'ribonucleotide disodium), commercial complex seasoning (E.g., Umami Enhancer UMB ™), beef powder, onion powder, garlic powder, dry onion, Zidane flake, 5 'ribonucleotide disodium, dextrin, seaweed, black pepper powder, glycine, freeze dried carrot, disodium succinate By preparing and mixing it with the main raw material to prepare a powder seasoning food can be added rich flavors such as umami and sweet.
상기 원료들의 배합비는 우골 진액(우골 진액 100중량%에 대하여 사골 진액 분말 40~80중량%, 미분염 5~10중량%, 고지방 분말 2~10중량%, 5' 구아닐산이나트륨 0.1~1중량%, 5' 이노신산이나트륨 0.1~1중량%이 포함됨) 16~22중량%, 포도당 16~22중량%, 함초 추출물 또는 함초 분말 중 1종 이상 5~15중량%, 톳 추출물 또는 톳 분말 중 1종 이상 3~15중량%, 시판 유미분(팜유, 전분당, 카제인나트륨, 제이인산칼륨, 레시틴 글리세린지방산에스테르, 정제염) 9~15중량%, 시판 감칠맛분(조미육분, 감칠맛 베이스, 정제염, 말토덱스트린, 무수결정포도당, 간장분말, 정제우지, 정백당, 마늘분말, 양파분말, 5'-리보뉴클레오티드이나트륨) 7~13중량%, 시판 복합조미식품(예컨대, 우마미인헨서유엠비™ 등) 2~7중량%, 시판 쇠고기 농축분말 0.1~6중량%, 마늘분말 0.1~3중량%, 지단후레이크 0.1~5중량%, 5'-리보뉴클레오티드이나트륨 0.1~4중량%, 덱스트린 0.1~3중량%, 흑후추분말 0.1~3중량%, 동결건조당근 0.1~1중량%, 양파분말 0.1~6중량%, 건파 0.1~6중량%, 김 0.1~4중량%, 글리신 0.1~3중량%, 호박산이나트륨 0.1~3중량%과 같다. 이와 같은 조합비로 원료를 조합하였을 때 가장 조화로운 미감을 느낄 수 있는 것으로 파악되었다.The compounding ratio of the raw materials is bone bone essence (40-80% by weight of bone bone essence powder, 5-10% by weight fine powder, 2-10% by weight of high fat powder, 0.1-1% by weight of 5 'disodium guanylate , 5 'disodium inosinate 0.1-1% by weight) 16-22% by weight, 16-22% by weight glucose, 1 to 5% to 15% by weight of seaweed extract or seaweed powder, 1% of 톳 extract or 톳 powder 3 to 15% by weight, commercially available milk powder (palm oil, starch sugar, sodium caseinate, potassium phosphate, lecithin glycerin fatty acid ester, refined salt) 9 to 15% by weight, commercially flavored flavors (seasoning powder, rich flavor base, refined salt, maltose) Dextrin, Crystalline Glucose, Soy Powder, Refined Uji, White Sugar, Garlic Powder, Onion Powder, 5'-ribonucleotide disodium 7 ~ 13% by weight, Commercial Complex Seasoned Foods (e.g. Umami Enhancer UMB ™) 2 ~ 7% by weight, commercially available beef concentrate powder 0.1-6% by weight, garlic powder 0.1-3% by weight, Zidane flakes 0.1-5% by weight, 5'-ribonucleotide disodium 0.1-4%, dextrin 0.1-3%, black pepper powder 0.1-3%, lyophilized carrot 0.1-1%, onion powder 0.1-6%, dried leek 0.1-6% , 0.1-4% by weight, 0.1-3% by weight of glycine, 0.1-3% by weight of disodium succinate. It was found that the most harmonious aesthetics can be felt when raw materials are combined at such a combination ratio.
상기 혼합 제조된 분말 조미식품은 즉석 떡국 국물뿐 아니라 면류의 국물에 사용하거나 찌개류, 무침, 볶음 등에도 조미 용도로 사용할 수 있다.The powdered seasoned foods prepared and mixed may be used for soups of instant noodles as well as instant rice soup, or for seasonings such as stew, radish, and stir-fry.
또한, 상기 혼합된 분말은 담황색의 분말로 1회 사용 분량(6~20g)으로 포장하여 제품화하는 것이 바람직하다.
In addition, the mixed powder is a pale yellow powder is preferably packaged in a single use amount (6 ~ 20g) and commercialized.
본 발명에 의해 제조된 즉석 떡국용 분말 조미식품은 정제염 대신 함초 추출물 또는 함초 분말을 함유하고 있어서 나트륨의 함량이 적고 칼슘, 마그네슘, 칼륨, 철분 등 다량의 무기질과 식이섬유소, 아미노산이 풍부하고 사포닌, 게르마늄 등 인체에 유익한 각종 성분들이 함유되어 있어, 정제소금을 함유하고 있는 일반 분말스프보다 건강에 유익하다. Powdered seasoning food for instant rice cake prepared by the present invention contains seaweed extract or seaweed powder instead of refined salt, so it has a low content of sodium, rich in minerals such as calcium, magnesium, potassium, iron, dietary fiber, amino acids, saponins, It contains various ingredients that are beneficial to the human body, such as germanium, which is better for health than ordinary powder soup containing refined salt.
뿐만 아니라, 본 발명에 의해 제조된 즉석 떡국용 분말 조미식품은 함초, 톳을 함유함으로써 깔끔하고 개운한 국물맛을 내게 해준다.In addition, the powdered seasoning food for instant rice cake soup prepared by the present invention gives a refreshing and refreshing broth taste by containing hamcho, 톳.
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| CN102669619A (en) * | 2012-05-30 | 2012-09-19 | 天津春发生物科技集团有限公司 | Western style spiced beef bone flavoring powder capable of enhancing cooking flavor and preparation method thereof |
| CN105410835A (en) * | 2015-12-02 | 2016-03-23 | 彭宗颜 | Chafing dish rice noodle seasoning and chafing dish rice noodle making method |
| CN108497439A (en) * | 2018-03-19 | 2018-09-07 | 铜陵新梦想农牧科技有限公司 | A kind of seasoning made using snakeheaded fish processing byproduct |
| CN109793143A (en) * | 2018-12-27 | 2019-05-24 | 柳州市乐哈哈食品科技有限公司 | The production technology of instant flavous steamed beef with rice flvour sauce bag |
| WO2020045740A1 (en) * | 2018-08-31 | 2020-03-05 | 동림푸드 주식회사 | Method for preparing samgyetang (ginseng chicken soup) dried block and dried block prepared by method |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| KR101170698B1 (en) * | 2011-09-02 | 2012-08-07 | 학교법인 국제문화대학원대학교 | Seasoning powder for instant noodle |
| CN102669619A (en) * | 2012-05-30 | 2012-09-19 | 天津春发生物科技集团有限公司 | Western style spiced beef bone flavoring powder capable of enhancing cooking flavor and preparation method thereof |
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| CN108497439A (en) * | 2018-03-19 | 2018-09-07 | 铜陵新梦想农牧科技有限公司 | A kind of seasoning made using snakeheaded fish processing byproduct |
| WO2020045740A1 (en) * | 2018-08-31 | 2020-03-05 | 동림푸드 주식회사 | Method for preparing samgyetang (ginseng chicken soup) dried block and dried block prepared by method |
| CN109793143A (en) * | 2018-12-27 | 2019-05-24 | 柳州市乐哈哈食品科技有限公司 | The production technology of instant flavous steamed beef with rice flvour sauce bag |
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