KR20150070613A

KR20150070613A - ommited

Info

Publication number: KR20150070613A
Application number: KR1020130157042A
Authority: KR
Inventors: 주병한
Original assignee: 주병한
Priority date: 2013-12-17
Filing date: 2013-12-17
Publication date: 2015-06-25

Abstract

The present invention relates to a banana fermentation broth used as a food additive to add the sweet taste of bananas into a dish. The present invention can enhance the taste of the dish without increasing the cost, thereby enhancing the quality of life. The present invention enhances the taste of food and raises the level thereof to enrich the lives of the consumers.

Description

Bananas Kami 5th ommited}

The sweet taste of the banana is fermented and applied to the food to provide a food that is richer in flavor than sweet,

The westernization of food culture has become so common that there is no similarity except for a few unusual movements of national food interchange between countries due to the flooding of instant food, the development of information media, and leveling of living standards. It is no exaggeration to say that the difference has almost been resolved.

In addition, in order to occupy the contest of the spice with raw materials such as roots, stem, leaf, fruit of plants such as mustard, pepper, pepper, ginger, It was also used.

In recent years, artificial spices, in which a variety of spices are processed or chemically bound and synthesized, have appeared in natural plants. Miwon, breeze, back, Aijinomodo (味素) is a representative product of conventional seasoning.

There are four flavors of human taste like sweetness like salt, salty like salt, bitter taste like bitter taste, and old mellow flavor. There are various flavors according to the mixing ratio of four flavors It was named after the fifth taste by Professor Hana of Japan in 1906 and the fifth taste. The fifth taste is banana, and it is like moon, but it does not become sweet, and it is really tasty. This is not the flavor that comes from the four flavors that exist in nature. It is a taste made by humans. It is like adding a banana to the food, but it does not sweeten and the fifth is rich. You can eat steamed eggs, squid, etc., which are coated with banana fermented solution, and eat it as a side dish of rice, and you can get instant food (instant 5).

(Prior art document)

(Non-patent document)

The applicant applied for a patent (10-0117129,2013.10.01) to the fermented liquid which was fermented at 42 ℃ for cutting the bananas into the food to upgrade the taste of the food one step at a time, so that the banana was fermented The applicant motivation and technological theory are based on banana fermentation liquid. It is not pursuit study or imitation study of other person, and it is more effective than conventional seasoning (seasoning) It is very wide range of use, and it is easy to manufacture and it can be made by almost anyone.

One of the problems to be solved by the present invention is to provide a food and beverage which can be used in food such as soup, stew, herb, kimchi, side dish, bulgogi, noodles and ramen noodles by fermenting sweet potato bananas instead of sugar, It is intended to enhance the flavor of application.

Another object to be solved by the present invention is to apply banana to the foodstuff by fermenting the peeled flour into a foodstuff and spraying it on an instant food, a favorite food, a dried fish, etc., so that the taste of the food is enhanced.

Bananas are widely used as natural fruits, and they are expected to be used extensively among the rich because they are free of chemical ingredients and have no side effects, even when used as a seasoning, and are cheap and readily available in the tropics.

In the present invention, a medium sized banana (2 or 3 pieces) is cut into a square of 2,3 cm of corn husks, and fermented at 42 ° C for 3 hours. The resulting mixture is well stirred and passed through a mesh net And is shipped in a spray can which is sprayed by pressing the tip portion. The banana fermentation solution is applied to the food so that the food will be sweetened. However, the smell disappears and the food tastes better, so that the taste of the food is upgraded to make the food taste better. It is the fifth banana gami (5 taste).

Conventional chemical seasonings were formed as powdery solid, and they were not welcomed by those who avoided harmful products because of their tastes and slackness. However, this product, which fermentes banana by natural fermentation extraction method, If you apply it to the weight, it will be more favorable because it has excellent function that has more delicious and rich flavor.

The present invention relates to a liquid banana fermentation solution, which is different from conventional solid form condiments in powder form, and can be eaten by almost all kinds of food except rice, and it can be eaten as bread, rice cake, , Pork curdlet, beefsteak, chicken, duck roast, meat, etc. are the most popular fields.

The banana is fermented at 42 ° C for 3 hours at a temperature of 42 ° C. The fermented liquid is cut into a caramel-sized squid, which is then called water, and then applied to a frying pan to be vacuum-packed. Dried squid is soaked in water to make the squid soft and chewy. As it chews up, the salty solution is promoted. This promotes the secretion of saliva and promotes the digestion by chewy dry mastication and upper and lower mandibular movements. I feel it.

Bananas are cooked at 42 ℃ for 3 hours. The fermented juice is called water, and the skin is copied. The skin is cut and gently cut to remove the bones and dried briefly. The banana fermented liquid is sprayed and packed in vacuum. The banana fermented liquid has a rich flavor function that can enhance the richness by itself and make it delicious.

The banana fermentation broth is not an artificial seasoning for decomposing and extracting monosodium glutamate (MSG). It is fermented by natural fermentation extraction method in which kimchi is immersed and fermented and aged. Therefore, nature is rich in banana fermented flavor, .

Food units containing sodium L-glutamate (MSG) / mg Oil / dairy products Al / Ave Pisces Vegetables Milk 20 Eggs 230 Daegu 90 Onion 80 Breast milk 220 Pork 230 Cyrillic 200 Bit 300 Parmesan cheese 12,000 Beef 330 Mackerel 360 Bell pepper 320 Chicken 440 Withdrawal 330 Duck meat 690 Spinach 390 Corn 1,300 TOMADO 1,400 Pea 2,000

source ; Food Technologe

In 1906, a Japanese professor at Hana recognized the fact that 'glutamic acid (MSG)' tasted good, while MSG said it was sugarcane, which is called 'fifth taste'. According to the US FDA, it is safe to say that it is today. Glutamic acid and nucleic acid have a synergistic effect on taste. Glutamic acid and ribonucleic acid, which are made by fermenting sugar cane, have a maximally synergistic effect on the taste, Bitterness, and sourness, the addition of components extracted from kelp has been described as a fifth flavor since the taste was defined as a richness.

Conventionally, banana flavored milk has a natural banana flavor and milk taste. However, the present invention banana flavored milk is prepared by mixing and diluting a fermented solution obtained by fermenting a banana at 42 ° C for 3 hours with milk, Fifth taste) The flavor of artificial flavor (artificial flavor) is that the sweetness and richness are not only different in nature and flavor, but also sweetness is natural sugar taste and richness is not artificial It is a fifth taste made with a more taste than a sweet taste. It is a new taste that can be enjoyed by humans with more taste than meat.

Presently, seasonings made from sugar cane have become a product mainly used for processed foods such as ramen.

The present invention can easily make a fifth fermented bananas fermented food, so that the quality of life can be raised by upgrading the food level to a level without economic burden. The chemical seasoning disappears in most households because it is bananas. Will become a boomerang that will taste food with self-made natural seasoning, which is fermented into food.

Upgrading the level of food to a level without economic burden means improving GDP and the national happiness index.

The following examples are illustrative of the present invention and are not intended to limit the scope of the invention.

(Example 1)

The present invention relates to a method for producing a banana fruit which is produced by milling a medium-sized banana (2 or 3) in a 1 liter of water, cutting it to a length of 2 cm, cutting it at a temperature of 100 ° C, fermenting it at 42 ° C for 3 hours, agitating the mud- It is filtered to the set net and put in the spray cans so that the food tastes like food. Bananas can be bought anywhere in the market and are not expensive, and anyone can make a copy of the peel and ferment the process. If the fermented product is fermented, the product will become like a mud if it is crushed. Mesh 7.6 / 100mm) to be sprayed without being clogged in the spray can, it is preferable to thoroughly stir it.

The fermented juice fermented with the banana is made to taste a little bit when the bread (toast, bread, biscuit, hamburger, hoki, steamed bread, donut, castera, cream bread,

In addition, fermented banana fermented liquid fermented rice cake, rice cakes (inflorescence, cedar, rice cedar, green rice cedar, rice cedar, wind cedar, Baekseolgi, Songpyeon, It is to make.

If the fermented liquid is fermented with banana, noodles, udon, kukguksu, soba (mail noodles), spaghetti (noodles) and noodles are sprinkled a little at the time of life to give a rich flavor.

The slight sprinkling of the fermentation solution of the present invention means that the fermentation solution is sprayed by pressing the spray can extrusion part for 0.5 seconds to 1.0 second.

(Example 2)

The banana bark of the present invention was cut and cut into a length of 2,3 cm and then cooked at 100 ° C. and fermented at 42 ° C. for 3 hours. The resultant mixture was stirred to be melted so that the banana flesh in the form of a mud was loosened, ) To wake up, put parsley, salt, pepper powder and sprinkle a little sprinkle to give a rich flavor.

A complete food egg is an angel food. Egg with milk, spinach flavor, nutrition, price

It is a 'perfect food' that satisfies all three. Dr. Curbruet, an American nutritionist, says, Your vision gets better. The bones become strong. It is rich in protein. I keep the secret of beauty ".

Eggs have high nutritional value, low calories (80kcal) and high satiety. Egg yolk contains essential amino acids related to growth, such as unsaturated fatty acids, iron (Fe), phosphorus

The researchers say that they are rich in minerals, nutritionally good, and contain antioxidants that help prevent heart disease and cancer. They also say that they stay in the stomach for more than three hours, . In the yolk, 'choline' is known to increase the good molesterol to prevent arteriosclerosis.

(Example 3)

In addition, the fermentation broth fermented with banana is poured into a millstone after changing the beans into water, and a little less than 2% of brine is added to the solution which has been boiled for a few minutes. Sprinkle a little when it coagulates and slowly stir to soften the soybean protein. It is to provide the tofu which is squeezed and dehydrated to give a rich flavor.

(Example 4)

Milk is sterilized at 130 ° C to 135 ° C for a few seconds, and the banana fermentation solution is mixed and diluted about 5% to reduce the milk taste. This is not a banana flavored milk such as a banana flavored milk, but a fermented solution fermented with a banana fermentation solution to give a rich flavor. The 'banana flavored milk' and the banana flavor of the present invention are distinctly different from each other.

Sweetness is the four flavors that exist in nature such as salty, bitter, and sour taste, but the richness is the artificial taste (artificial taste) that Hana Professor extracts from kelp in 1906. This invention reproduces and reproduces banana And the method, material, and the traditional chemical seasoning which is dull and drowsy is a new thing which is completely different with the taste which is completely different. (Example 5)

In addition, beef, pork, chicken, lamb and duck meat, regardless of the fire on the plate to burn a banana fermentation solution to sprinkle a little bitter bulgogi is to eat.

(Example 6)

Bananas fermented liquid fermented liquid cut squid caramel size is cut in water to dry when sprinkled a little bit of a snack is a gentle vacuum packaging. In addition, when the water squid is dried, the banana fermentation solution is applied, and the product is vacuum packed into a gourmet, soft and savory snack street. Squid is a frequent snack street, and the more you chew, the more delicious it will increase the demand for squid, which will greatly increase the income of fishermen.

(Example 7)

The dried pollack is poured into water to copy the skin and gently remove the bones. When it is half dried, it is vacuum-packed with the fermented liquid of the fermented banana and packed into a delicious snack street. In addition, Dried fish mang) is called water and softly semi-dried when the banana fermentation solution is applied to the vacuum packed with a snack street is rich.

(Example 8)

When you boil it in the water and dry it up and sprinkle a little of the banana fermentation liquid, it will give a rich flavor to the good quality product before cooking with the 5th flavorful anchovy.

(Example 9)

Also, when slicing bream, croaker, mullet, carp, etc. thinly and slicing sashimi (sashimi) on a plate, sprinkle some fermented juice fermented with banana to give a rich flavor, and slice tuna to caramel size. It is applied to give the sea chicken a rich flavor.

(Example 10)

In addition, the fermentation broth obtained by fermenting the banana is applied to shellfish such as algae, oyster, and shellfish to give a rich flavor. Sprinkling of the fermentation liquid does not depend on the dryness of shellfish.

(Example 11)

The fermented broth obtained by fermenting banana was cooked tofu, sweet potato and egg, 3; 6 ratio of three-element zero-sum, resulting in a bananas flavored with less than 5% of banana fermentation solution.

Since the banana fermentation solution of the present invention is produced by fermentation extraction from one natural fruit banana which can be consumed in almost all foods, the manufacturing process is simple and the price is low, so that the food taste can be improved by one step without any additional economic burden .

Claims

2 or 3 pieces of medium sized banana were cut into 1, 2, and 3 cm of corn flakes, and the mixture was boiled at 100 ° C for 3 hours at 42 ° C. The mixture was agitated so as to be loosened and loosened, passed through a mesh net, , And the amount of 5% or less of the capacity.

The method according to claim 1, wherein when egg shells with egg shells are sprinkled with a little parsley, salt, and pepper powder and then boiled at 100 ° C, the liquid banana fermentation solution is used to eat less than 5% The banana potatoes which can be eaten as a snack by the elderly, and mixed with banana fermentation solution by mixing the tofu, sweet potatoes and eggs with a three-zero zero-sum mixture.

2. The method according to claim 1, wherein the beans are ground in a millstone for 2 to 3 minutes, and then the beans are passed through a net for 2 to 3 minutes to add less than 2% of brine. A solution of 5% of a banana flavored tofu with a rich flavor by adding less than 5% of the solution.

The method according to claim 1, wherein the banana fermentation solution is applied to only 5% of the volume when the bread is struck.

The milk according to claim 1, wherein the milk is sterilized at 130 DEG C and 135 DEG C for 2 or 3 seconds, and 5% of the banana fermentation solution is mixed and diluted.

The method of any one of claims 1 to 5, further comprising the step of applying a fermented solution of 5% of banana in the amount of 5% by volume when the batter is cooked in a rice cakes, rice cakes and moon tea.

The method according to claim 1, further comprising applying less than 5% of the banana fermentation solution to foods that are mainly used for processed foods such as ramen noodles in the home, resulting in a rich flavor and noodles, noodles, noodles, and spaghetti. When the banana fermentation solution is applied at a minimum of 5% of the noodles,

The method according to claim 1, wherein the dried squid is cut into caramel size, is called water, is gently bitten and dried, and is sprayed with a fermented banana solution of less than 5% in volume to be packed in a vacuum, It is called banana kami (5 packs) which can be packed in a vacuum packed with a delicious snack street by sprinkling a banana fermentation solution by tearing it into water about 1 cm each.

The method according to claim 1, wherein the dried pollack is washed in water to copy the skin, gently remove the bones, and blanch the dried banana barbecue to vacuum-pack the bananas by spraying a fermented solution of less than 5% Kami fifth house.

The method according to claim 1, wherein the anchovy is prevented from deterioration. When the bean is cooked in a pot, it is sprinkled with a fermented solution of less than 5% of the total volume of the fermented banana.

The method according to claim 1, wherein the slices of sea bream, broth, mullet, and carp are sliced thinly, and when the sliced sashimi is placed on a plate, less than 5% of the fermented solution fermented with the banana is sprinkled, Banana fermentation solution sprinkled with banana kami of tuna.