KR20230050523A - Manufacturing method of foaming tablet for agriculture and stock farm products - Google Patents
Manufacturing method of foaming tablet for agriculture and stock farm products Download PDFInfo
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- KR20230050523A KR20230050523A KR1020210133316A KR20210133316A KR20230050523A KR 20230050523 A KR20230050523 A KR 20230050523A KR 1020210133316 A KR1020210133316 A KR 1020210133316A KR 20210133316 A KR20210133316 A KR 20210133316A KR 20230050523 A KR20230050523 A KR 20230050523A
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- material powder
- broth
- seasoning material
- effervescent tablet
- seasoning
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 11
- 238000005187 foaming Methods 0.000 title abstract description 3
- 239000000843 powder Substances 0.000 claims abstract description 62
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 51
- 239000000463 material Substances 0.000 claims abstract description 43
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 34
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 21
- 239000008158 vegetable oil Substances 0.000 claims abstract description 20
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 17
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 17
- 229920002678 cellulose Polymers 0.000 claims abstract description 15
- 239000001913 cellulose Substances 0.000 claims abstract description 15
- 238000000465 moulding Methods 0.000 claims abstract description 14
- 244000144972 livestock Species 0.000 claims abstract description 11
- 239000000203 mixture Substances 0.000 claims abstract description 10
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 5
- 239000007938 effervescent tablet Substances 0.000 claims description 34
- 238000000227 grinding Methods 0.000 claims description 4
- 238000010792 warming Methods 0.000 claims description 4
- 241000251468 Actinopterygii Species 0.000 claims description 3
- 241001474374 Blennius Species 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 claims description 3
- 235000013311 vegetables Nutrition 0.000 claims description 3
- 235000014347 soups Nutrition 0.000 abstract description 14
- 239000004615 ingredient Substances 0.000 abstract description 11
- 235000013547 stew Nutrition 0.000 abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 10
- 239000006260 foam Substances 0.000 abstract description 5
- 238000010438 heat treatment Methods 0.000 abstract 1
- 238000010298 pulverizing process Methods 0.000 abstract 1
- 235000019640 taste Nutrition 0.000 description 7
- 238000010411 cooking Methods 0.000 description 6
- 241000234282 Allium Species 0.000 description 4
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 4
- 239000011248 coating agent Substances 0.000 description 4
- 238000000576 coating method Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 235000019482 Palm oil Nutrition 0.000 description 3
- 238000009826 distribution Methods 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- 239000002540 palm oil Substances 0.000 description 3
- 238000003825 pressing Methods 0.000 description 3
- 240000005528 Arctium lappa Species 0.000 description 2
- 235000003130 Arctium lappa Nutrition 0.000 description 2
- 235000008078 Arctium minus Nutrition 0.000 description 2
- 240000000599 Lentinula edodes Species 0.000 description 2
- 240000002853 Nelumbo nucifera Species 0.000 description 2
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 2
- 244000088415 Raphanus sativus Species 0.000 description 2
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 2
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 2
- 210000000988 bone and bone Anatomy 0.000 description 2
- 235000019688 fish Nutrition 0.000 description 2
- 229940029982 garlic powder Drugs 0.000 description 2
- 239000002075 main ingredient Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 235000002566 Capsicum Nutrition 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 235000007862 Capsicum baccatum Nutrition 0.000 description 1
- 241001454694 Clupeiformes Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 235000019513 anchovy Nutrition 0.000 description 1
- 238000009360 aquaculture Methods 0.000 description 1
- 244000144974 aquaculture Species 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 239000001728 capsicum frutescens Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000006386 neutralization reaction Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Images
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
-
- 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
- A23L13/00—Meat products; Meat meal; 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
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
-
- 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
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
- A23L23/10—Soup concentrates, e.g. powders or cakes
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
-
- 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
-
- 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
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/10—Moulding
-
- 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
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
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)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Manufacturing & Machinery (AREA)
- Dispersion Chemistry (AREA)
- Seasonings (AREA)
Abstract
Description
본 발명은 농수축산물으로 이루어진 양념재료를 동전형으로 만든 발포정으로 찌개, 국, 라면스프, 양식스프 또는 각종 국물요리의 육수로 사용될 수 있도록 하면서 물에 용해가 잘 되고 정량 사용 및 유통, 보관이 용이한 농수축산물 육수 발포정 제조방법에 관한 것이다.The present invention is a coin-shaped effervescent tablet made of seasoning ingredients made of agricultural and livestock products, so that it can be used as broth for stew, soup, ramen soup, aquaculture soup, or various soup dishes, dissolves well in water, and is easy to use, distribute, and store in quantity It relates to a method for preparing an easy agricultural and livestock product broth effervescent tablet.
우리나라 전통 음식 중의 하나인 찌개는 오늘날에도 일상 식단 메뉴로 이용되고 있으나, 찌개를 만드는데 사용되는 육수는 조리과정에서 다양한 재료의 준비를 위해 많은 시간과 노력이 소요될 뿐만 아니라 항상 일정한 맛을 내는 찌개 육수를 조리하기 위해서는 각종 재료의 첨가량을 정확히 맞추는 것이 중요하지만 재료 첨가량을 맞추는데 어려움이 있었다.Jjigae, one of Korea's traditional foods, is still used as a daily menu today. In order to cook, it is important to accurately match the addition amount of various ingredients, but there was difficulty in adjusting the amount of addition of ingredients.
이를 감안하여 표준화된 맛을 간편하게 재현할 수 있도록 하기 위해 완제품의 찌개 또는 찌개 양념의 가공품이 개발되고 있지만, 농축된 페이스트 상의 양념 재료 또는 완제품 찌개가 레토르트 파우치 내에 진공포장된 형태로 유통 및 공급이 이루어지고 있다.Considering this, in order to easily reproduce the standardized taste, finished stew or stew seasoning products are being developed, but concentrated paste seasoning ingredients or finished stew are distributed and supplied in a vacuum-packed form in a retort pouch. are losing
그러나, 이러한 농축 페이스트 상의 찌개 양념류 및 완제품 찌개는 유통 시 많은 부피 및 무게를 차지한다는 단점이 있을 뿐만 아니라 이를 사용할 때에도 양념 재료나 국물이 흐르고, 내용물을 꺼낸 후에도 파우치 내에 남아 있는 재료에 의해 음식물의 낭비가 있게 되고, 사용 후 파우치의 처리에도 불편함이 있다.However, such concentrated paste-type stew seasonings and finished stews not only take up a lot of volume and weight during distribution, but also seasoning ingredients or broth flow when using them, and waste of food due to the ingredients remaining in the pouch even after the contents are taken out. There is, and there is inconvenience in processing the pouch after use.
또한, 육수 가공품의 또 다른 형태로는 양념 재료를 동결 건조한 분말상 스프가 있지만, 상기 분말 스프의 경우에는 보관및 사용시 흩어진다는 불편함이 있고, 분말 스프는 개별 포장이 되어 있지 않은 경우에 적정량으로 사용하는데 곤란함이 있기 때문에 많은 시행착오 및 숙련된 요리경험을 필요로 하고 있는 실정이다.In addition, as another type of broth processed product, there is a freeze-dried powder soup, but in the case of the powder soup, there is an inconvenience that it is scattered during storage and use, and the powder soup is used in an appropriate amount when not individually packaged Because it is difficult to do, it is a situation that requires a lot of trial and error and skilled cooking experience.
따라서, 유통 및 사용이 간편하며 개별 포장이 되어 있지 않더라도 정량을 사용하는데 곤란함이 없는 새로운 형태의 찌개 가공품 또는 스프 등으로 사용될 수 있는 육수 가공품이 요구되어 왔다.Therefore, there has been a demand for a processed broth product that is easy to distribute and use and can be used as a new type of processed stew product or soup without difficulty in using a fixed amount even if it is not individually packaged.
본 발명은 이러한 문제점을 해결하기 위하여 농수축산물로 된 양념재료 분말에 식물성유지 및 결정셀룰로우스, 탄산수소나트륨을 혼합하고 이를 동전 형상으로 가압 성형한 발포정을 제조한 것으로서, 상기 식물성유지는 양념재료 분말의 표면에 코팅되면서 점성을 부여하여 압축 성형되는 발포정이 긴밀한 결합력을 갖도록 하고, 상기 결정셀룰로우스 및 탄산수소나트륨은 발포정 중조의 효과로 발포정이 물에 잘 용해되며, 조리시 정량 사용 및 유통, 보관이 용이하도록 하면서 양념 재료의 고유한 맛으로 조리가 이루어질 수 있도록 한 농수축산물 육수 발포정을 제공함에 있다.In order to solve this problem, the present invention is to prepare an effervescent tablet obtained by mixing vegetable oil, crystalline cellulose, and sodium bicarbonate with seasoning material powder made of agricultural and livestock products and pressing and molding it into a coin shape, wherein the vegetable oil is seasoning Viscosity is imparted to the surface of the material powder so that the compression-molded effervescent tablet has a close bonding force, and the crystalline cellulose and sodium bicarbonate dissolve well in water due to the effect of effervescent tablet sodium bicarbonate, and are used in quantity during cooking. And to provide an effervescent tablet of agricultural and fishery products that can be cooked with the unique taste of the seasoning material while being easy to distribute and store.
본 발명은 양념재료를 분말화하는 단계, 상기 양념재료 분말을 가온하는 단계, 상기 가온된 양념재료 분말에 식물성유지, 결정셀룰로우스, 탄산수소나트륨를 첨가하고 이를 혼합하는 단계, 상기 단계를 거친 혼합물을 동전형으로 가압 성형하여 발포정을 만드는 단계로 이루어진 농수축산물 육수 발포정의 제조방법을 특징으로 한다.The present invention is a step of powdering seasoning material, a step of warming the seasoning material powder, a step of adding vegetable oil, crystalline cellulose, and sodium bicarbonate to the warmed seasoning material powder and mixing them, a mixture that has passed through the above steps It is characterized by a method for producing an effervescent tablet of agricultural and fishery products consisting of the step of pressurizing and molding into a coin shape to make an effervescent tablet.
상기 양념재료 분말은 채소류, 해조류, 어류, 육류 중에서 선택된 어느 하나 이상을 포함하는 것을 특징으로 한다.The seasoning material powder is characterized in that it includes any one or more selected from vegetables, seaweed, fish, and meat.
상기 혼합물은 양념재료 분말 100 중량부에 식물성유지 5 내지 10 중량부, 결정셀룰로우스 3 내지 10 중량부, 탄산수소나트륨 5 내지 20 중량부의 비율로 혼합되는 것을 특징으로 한다.The mixture is characterized in that 5 to 10 parts by weight of vegetable oil, 3 to 10 parts by weight of crystalline cellulose, and 5 to 20 parts by weight of sodium bicarbonate are mixed with 100 parts by weight of seasoning material powder.
본 발명은 양념 재료의 고유한 맛을 살리고 찌개 등의 국물 맛을 용이하게 재현할 수 있으며, 각 설탕과 같은 단단함을 가지는 것으로 손으로 힘을 주어도 잘 부서지지 않는 반면에 조리시에는 물에 넣으면 발포정 중조의 효과로써 주성분이 물에 잘 용해 될 뿐만 아니라 정량 사용 및 간편하게 유통, 보관할 수 있는 등 사용편의성이 크게 증대될 수 있는 육수 발포정을 제공하는 효과가 있다.The present invention makes use of the unique taste of seasoning ingredients and can easily reproduce the taste of broth such as stew, and has the same hardness as each sugar, so it does not break well even when exerted with force by hand, while it foams when put in water during cooking. As an effect of neutralization, it is effective to provide broth effervescent tablets that can greatly increase the convenience of use, such as not only dissolving the main component in water, but also for quantitative use and easy distribution and storage.
도 1은 본 발명에 의한 농수축산물 육수 발포정의 제조공정을 나타낸 흐름도이다.1 is a flow chart showing a manufacturing process of an effervescent tablet of agricultural and livestock products according to the present invention.
이하 본 발명의 바람직한 실시예를 상세히 설명하면 다음과 같다. 그리고 본 발명을 설명함에 있어서, 관련된 공지기능 혹은 구성에 대한 구체적인 설명이 본 발명의 요지를 불필요하게 흐릴 수 있다고 판단되는 경우 그 상세한 설명을 생략한다.Hereinafter, a preferred embodiment of the present invention will be described in detail. And, in describing the present invention, if it is determined that a detailed description of a related known function or configuration may unnecessarily obscure the gist of the present invention, the detailed description thereof will be omitted.
본 발명은 농수축산물로 된 양념재료를 이용하여 분말상으로 만든 스프를 동전과 같은 형태의 한알로 타정한 육수 발포정(發泡錠)으로 만들어 물에 잘 용해 될 뿐만 아니라 개별 포장이 되어 있지 않더라도 정량을 사용하는데 곤란함이 없으며 간편하게 유통, 보관할 수 있도록 함에 있다.In the present invention, soup made in powder form using seasoning materials made of agricultural and livestock products is made into a stock effervescent tablet that is tableted with one coin-like shape, so that it is well soluble in water and quantitative even if it is not individually packaged. There is no difficulty in using, and it is easy to distribute and store.
이러한 본 발명은 양념재료를 분말화하는 단계(S1); 상기 양념재료 분말을 가온하는 단계(S2); 상기 가온된 양념재료 분말에 식물성유지, 결정셀룰로우스, 탄산수소나트륨를 첨가하고 이를 혼합하는 단계(S3); 상기 단계를 거친 혼합물을 동전형으로 가압 성형하여 발포정을 만드는 단계(S4);를 거쳐 농수축산물 육수 발포정을 완성한다.The present invention comprises the steps of powdering the seasoning material (S1); Warming the seasoning material powder (S2); Adding vegetable oil, crystalline cellulose, and sodium bicarbonate to the heated seasoning material powder and mixing them (S3); Through the step (S4) of making an effervescent tablet by pressing and molding the mixture that has passed through the above steps into a coin shape, an effervescent tablet of agricultural and fishery products is completed.
양념재료 분말은 채소류, 해조류, 어류, 육류 중에서 각종 식재료가 가능한 농수축산물중에서 선택된 어느 하나 이상을 포함하는 것으로 어느 특정 재료로 한정되는 것은 아니며, 상기 식재료들 중에서 제조하고자 하는 찌개 또는 스프에 따라 선택된 재료들을 동결건조한 다음 분말화함이 바람직하다.The seasoning material powder includes at least one selected from agricultural and livestock products that can be used as various ingredients among vegetables, seaweed, fish, and meat, and is not limited to any specific material. It is preferable to lyophilize them and then pulverize them.
또, 양념재료 분말은 30 내지 60℃로 가온한 다음 식물성유지, 결정셀률로우스, 탄산수소나트륨을 첨가하고 이를 혼합 및 가압 성형이 이루어지도록 함으로서 첨가물이 골고루 혼합되고 결합력을 증대시킬 수 있도록 한다.In addition, the seasoning material powder is heated to 30 to 60 ° C., and then vegetable oil, crystalline cellulose, and sodium hydrogen carbonate are added, and mixing and press molding are performed so that the additives are evenly mixed and the bonding strength is increased.
식물성유지는 양념재료 분말에 혼합되면서 양념재료 분말의 표면에 코팅이 이루어지면서 점성을 부여하게 되므로 양념재료 분말의 상호간에 밀착력을 높여 가압 성형되는 발포정이 긴밀하게 결합된 상태를 유지하도록 한다.Vegetable fat and oil are mixed with the seasoning material powder, coating the surface of the seasoning material powder to give viscosity, so the adhesion between the seasoning material powder is increased to keep the press-molded effervescent tablet in a tightly coupled state.
식물성유지는 식물의 씨나 열매 따위에서 짜낸 기름으로 제과 제빵에 사용되어 제품성과 식감을 높이는 역할을 하는 것으로 팜유, 면실유 등이 있고, 이러한 식물성 유지를 양념재료 분말에 혼합하여 양념재료 분말의 표면에 코팅이 이루어지되 사용되는 식물성유지의 양은 양념재료 분말을 코팅할 수 있는 최소한의 양으로 하는 것이 바람직하다. Vegetable oil is oil squeezed from seeds or fruits of plants. It is used in confectionery and baking to enhance product quality and texture. There are palm oil, cottonseed oil, etc. These vegetable oils are mixed with seasoning material powder and coated on the surface of seasoning material powder. Although this is done, it is preferable that the amount of vegetable oil used is the minimum amount capable of coating the seasoning material powder.
즉, 양념재료 분말 100 중량부에 식물성유지 5 내지 10 중량부를 혼합함이 바람직한 것으로, 이는 식물성유지가 5 중량부 이하가 되면 양념재료 분말의 표면에 충분한 코팅이 이루어지지 않아서 점성이 떨어지고, 식물성유지가 10 중량부 이상이 되면 유지 성분이 과다하게 포함되어 오히려 제품성을 떨어뜨리고, 또한 조리 후 스프의 맛 및 영양에도 바람직하지 못한 결과를 초래하기 때문이다.That is, it is preferable to mix 5 to 10 parts by weight of vegetable oil with 100 parts by weight of the seasoning material powder, which means that when the vegetable oil is less than 5 parts by weight, the surface of the seasoning material powder is not sufficiently coated, so the viscosity decreases, and the vegetable oil This is because, when the amount of 10 parts by weight or more is excessive, the oil and fat components are excessively included, thereby degrading the product quality, and also causing undesirable results to the taste and nutrition of the soup after cooking.
결정셀룰로우스는 양념재료 분말에 식물성유지가 코팅되는 과정에서 양념재료 분말과 식물성유지간에 코팅이 용이하게 이루어지도록 접착력을 갖도록 하는 매체체 역할을 하는 것으로, 이러한 효과를 얻기 위한 최소한의 결정셀룰로우스는 양념재료 분말 100 중량부에 결정셀룰로우스는 3 내지 10 중량부를 포함함이 바람직하다.Crystalline cellulose serves as a medium to have adhesive strength so that coating can be easily performed between the seasoning material powder and vegetable oil in the process of coating seasoning material powder with vegetable oil. It is preferable to include 3 to 10 parts by weight of crystalline cellulose in 100 parts by weight of seasoning material powder.
탄산수소나트륨은 육수를 물에 녹였을 때 발포하여 용해도를 높이고 보관상 미생물적 보존성을 높이기 위한 것이다. 즉, 가압 성형된 육수 발포정 내에 발생될 수 있는 미생물의 번식을 항균력 있는 성분을 사용하므로써 방지하는 것이다. Sodium bicarbonate is used to increase solubility and microbial preservation in storage by foaming broth when dissolved in water. That is, the propagation of microorganisms that may occur in the pressure-molded broth effervescent tablet is prevented by using an antibacterial component.
이러한 탄산수소나트륨은 항균력을 위해서 양념재료 분말 100 중량부에 탄산수소나트륨 5 내지 20 중량부를 포함함이 바람직한 것으로, 이는 탄산수소나트륨 5 중량부 이하가 되면 항균력이 떨어져서 보존성을 달성할 수 없고, 20 중량부 이상이 되면 완제품에 지나친 쓴맛을 부가하게 되어 풍미를 저하시키는 문제가 발생할 수 있다.It is preferable to include 5 to 20 parts by weight of sodium bicarbonate in 100 parts by weight of seasoning material powder for antibacterial activity. If it is more than parts by weight, excessive bitterness is added to the finished product, which may cause a problem of reducing the flavor.
또한, 탄산수소나트륨은 발포정 중조의 효과로써 주성분이 물에 잘 용해 될 뿐 아니라 조리시 정량 사용 및 유통, 보관이 간편하도록 한다.In addition, sodium bicarbonate not only dissolves the main ingredient well in water due to the effect of sodium bicarbonate effervescent tablet, but also makes it easy to use, distribute, and store in quantity during cooking.
양념재료 분말에 식물성유지, 결정셀률로우스, 탄산수소나트륨이 첨가되어 혼합된 혼합물을 타정장비 등을 이용하여 가압 성형하여 동전형으로 된 발포정을 제조한 다음 이를 건조하는 과정으로 완성이 되며, 이때 동전형 발포정은 보통의 성인기준 1인분 분량에 해당도록 하여 정량 사용이 용이하도록 함이 바람직하다.Vegetable oil, crystalline cellulose, and sodium bicarbonate are added to seasoning material powder, and the mixed mixture is pressed and molded using tableting equipment to produce coin-shaped effervescent tablets, and then dried. At this time, it is preferable that the coin-shaped effervescent tablet correspond to a normal adult standard for one serving to facilitate quantitative use.
상기 발포정으로 가압 성형시에는 고압(1마력 펀치압력 50KN)으로 성형하는 타정장비를 사용하여 원형 동전화된 육수 발포정을 제조함이 바람직한 것으로, 이는 양념재료 분말에 식물성유지가 코팅되어 점성을 부여하게 되므로 고압(1마력 펀치압력 50KN)의 타정장비에 의해 가압 성형하게 되면 쉽게 부서지지 않고 긴밀하게 결합된 상태의 동전 형상을 유지할 수 있게 한다. In the case of pressure molding with the effervescent tablet, it is preferable to manufacture a circular coinized broth effervescent tablet using a tableting equipment for molding with high pressure (1 horsepower punch pressure 50 KN), which is coated with vegetable oil on the seasoning material powder to reduce the viscosity. Therefore, it is possible to maintain the shape of a coin in a tightly coupled state without being easily broken when press-molded by a tableting equipment of high pressure (1 horsepower punch pressure 50KN).
또한, 발포정으로 가압 성형한 후에는 건조과정을 동전형으로 된 발포정으로부터 여분의 수분을 제거하므로써 분말간의 밀착력을 향상시켜 단단한 발포정 형태를 유지하게 된다.In addition, after press-molding into an effervescent tablet, the drying process removes excess moisture from the coin-shaped effervescent tablet, thereby improving adhesion between the powders and maintaining a hard effervescent tablet shape.
이하 구체적 실시 예를 통해 본 발명을 설명한다. 그러나 본 발명이 하기 실시예에 한정되는 것으로 판단되어서는 안된다.Hereinafter, the present invention will be described through specific examples. However, it should not be judged that the present invention is limited to the following examples.
(맵지않은 육수 발포정의 제조)(Manufacture of non-spicy broth effervescent tablets)
1. 멸치분말과 일성푸드텍(주)의 사골육수분말, 서울푸드의 동결건조양파가루, 무분말, 대파분말, 마늘분말, 우엉분말, 연근분말, 농업회사법인 산채인의 표고버섯분말이 각각 혼합되어 있는 양념재료 분말을 100 중량부를 준비한 다음 이를 40℃로 가온하였다.1. Anchovy powder, beef bone broth powder from Ilsung Foodtech Co., Ltd., freeze-dried onion powder from Seoul Food, radish powder, green onion powder, garlic powder, burdock powder, lotus root powder, and shiitake mushroom powder from Sanchaein, an agricultural corporation, respectively 100 parts by weight of the mixed seasoning material powder was prepared and then heated to 40 ° C.
2. 상기 양념재료 분말에 팜유분말을 7중량부, ㈜비티엔에서 제조한 결정셀룰로우스를 6 중량부, 탄산수소나트륨 15 중량부를 넣고 혼합기에서 균일하게 혼합하였다. 2. 7 parts by weight of palm oil powder, 6 parts by weight of crystalline cellulose manufactured by Vitien Co., Ltd., and 15 parts by weight of sodium bicarbonate were added to the seasoning material powder and mixed uniformly in a mixer.
3. 상기 혼합물을 타정기의 성형틀에 사입하고, 철형의 성형틀로 1마력 펀치압력 50KN으로 압착 성형하였다. 상기 성형물을 35~45℃에서 2~3분간 건조함으로써 맵지않은 육수 발포정을 완성하였다. 3. The mixture was injected into a molding frame of a tableting machine, and pressed and molded with an iron-shaped molding frame at a punch pressure of 50 KN at 1 horsepower. By drying the molded product at 35 to 45 ° C. for 2 to 3 minutes, a non-spicy broth effervescent tablet was completed.
(칼칼한 매운맛 육수 발포정의 제조)(Manufacture of spicy broth effervescent tablet)
1. 매운맛 육수로서 일성푸드텍(주)의 사골육수분말, 아이사랑푸드 콩발효분말, ㈜제주모닝의 천일염, 청양고추 분말가루, 고춧가루, 서울푸드의 동결건조양파가루, 무분말, 대파분말, 마늘분말, 우엉분말, 연근분말, 농업회사법인 산채인의 표고버섯분말이 각각 혼합되어 있는 양념재료 분말을 100 중량부를 준비한 다음 이를 40℃로 가온하였다.1. As a spicy broth, beef bone broth powder from Ilsung Foodtech Co., Ltd., fermented soybean powder from Isarang Food, bay salt from Jeju Morning Co., Ltd., Cheongyang pepper powder powder, red pepper powder, freeze-dried onion powder from Seoul Food, radish powder, green onion powder, Garlic powder, burdock powder, lotus root powder, and shiitake mushroom powder of Sanchaein, an agricultural corporation, were prepared in 100 parts by weight of seasoning material powder, and then heated to 40 ° C.
2. 상기 양념재료 분말에 팜유분말을 7중량부, ㈜비티엔에서 제조한 결정셀룰로우스를 6 중량부, 탄산수소나트륨 15 중량부를 넣고 혼합기에서 균일하게 혼합하였다.2. 7 parts by weight of palm oil powder, 6 parts by weight of crystalline cellulose manufactured by Vitien Co., Ltd., and 15 parts by weight of sodium bicarbonate were added to the seasoning material powder and mixed uniformly in a mixer.
3. 상기 혼합물을 타정기의 성형틀에 사입하고, 철형의 성형틀로 1마력 펀치압력 50KN으로 압착 성형하였다. 상기 성형물을 35~45℃에서 2~3분간 건조함으로써 매운맛 육수 발포정을 완성하였다.3. The mixture was injected into a molding frame of a tableting machine, and pressed and molded with an iron-shaped molding frame at a punch pressure of 50 KN at 1 horsepower. Spicy broth effervescent tablets were completed by drying the molded product at 35 to 45 ° C. for 2 to 3 minutes.
상기 실시예1 내지 2에 의해 제조된 육수 발포정은 양념 재료의 고유한 맛을 살리고 찌개 등의 국물 맛을 용이하게 재현할 수 있는 육수 가공품을 얻을 수 있었으며, 각 설탕과 같은 단단함을 가지는 것으로 손으로 힘을 주어도 잘 부서지지 않았다. 반면에 조리시에 물에 넣으면 발포정 중조의 효과로써 주성분이 물에 잘 용해 될 뿐만 아니라 정량 사용 및 간편하게 유통, 보관할 수 있는 등 사용편의성이 크게 증대되었다.The broth effervescent tablet prepared in Examples 1 to 2 was able to obtain a processed broth product that could easily reproduce the taste of broth such as stew while maintaining the unique taste of seasoning ingredients, and was hand-made as it had the same hardness as each sugar. It didn't break well even with force. On the other hand, when put in water during cooking, the main ingredient dissolves well in water due to the effect of sodium bicarbonate, and the convenience of use is greatly increased, such as quantitative use and easy distribution and storage.
S1 : 양념재료를 분말화하는 단계
S2 : 양념재료 분말을 가온하는 단계
S3 : 가온된 양념재료 분말에 식물성유지, 결정셀룰로우스, 탄산수소나트륨를 첨가하고 이를 혼합하는 단계
S4 : 상기 단계의 혼합물을 가압 성형하여 발포정을 만드는 단계S1: Powdering the seasoning material
S2: Step of warming seasoning material powder
S3: Adding vegetable oil, crystalline cellulose, and sodium bicarbonate to the heated seasoning material powder and mixing them
S4: Pressing and molding the mixture of the above step to make an effervescent tablet
Claims (4)
상기 양념재료 분말을 가온하는 단계(S2);
상기 가온된 양념재료 분말에 식물성유지, 결정셀룰로우스, 탄산수소나트륨를 첨가하고 이를 혼합하는 단계(S3);
상기 단계를 거친 혼합물을 가압 성형하여 발포정을 만드는 단계(S4);로 이루어진 것을 특징으로 하는 농수축산물 육수 발포정의 제조방법.
Powdering the seasoning material (S1);
Warming the seasoning material powder (S2);
Adding vegetable oil, crystalline cellulose, and sodium bicarbonate to the heated seasoning material powder and mixing them (S3);
A method for producing an effervescent tablet made from agricultural and fishery products, characterized in that it consists of a step (S4) of making an effervescent tablet by pressurizing and molding the mixture that has undergone the above step.
상기 양념재료 분말은 채소류, 해조류, 어류, 육류 중에서 선택된 어느 하나 이상을 포함하는 것을 특징으로 하는 농수축산물 육수 발포정의 제조방법.
According to claim 1,
The seasoning material powder is a method for producing an agricultural and livestock product broth effervescent tablet, characterized in that it contains at least one selected from vegetables, seaweed, fish, and meat.
상기 혼합물은 양념재료 분말 100 중량부에 식물성유지 5 내지 10 중량부, 결정셀룰로우스 3 내지 10 중량부, 탄산수소나트륨 5 내지 20 중량부의 비율로 혼합되는 것을 특징으로 하는 농수축산물 육수 발포정의 제조방법.
According to claim 1,
The mixture is mixed in a ratio of 5 to 10 parts by weight of vegetable oil, 3 to 10 parts by weight of crystalline cellulose, and 5 to 20 parts by weight of sodium bicarbonate with 100 parts by weight of seasoning material powder. method.
상기 발포정은 동전형으로 가압 성형되는 것을 특징으로 하는 농수축산물 육수 발포정의 제조방법.According to claim 1,
The method for producing an agricultural and livestock product broth effervescent tablet, characterized in that the effervescent tablet is press-molded in a coin shape.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20080000439A (en) | 2006-06-27 | 2008-01-02 | 태경농산주식회사 | A cubical instant soup block |
| KR20200080586A (en) | 2018-12-27 | 2020-07-07 | 황근순 | Natural seasoning foamed tablet and method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20080000439A (en) | 2006-06-27 | 2008-01-02 | 태경농산주식회사 | A cubical instant soup block |
| KR20200080586A (en) | 2018-12-27 | 2020-07-07 | 황근순 | Natural seasoning foamed tablet and method thereof |
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