KR102850803B1 - Functional seasoning and its manufacturing method - Google Patents

Abstract

The present invention provides a functional seasoning comprising roasted salt, MSG, garlic powder, beef dashi, and hondashi.

Description

Functional seasoning and its manufacturing method

The present invention relates to a functional seasoning and a method for producing the same.

Seasonings are ingredients used to enhance the flavor of food. Depending on the flavoring component, they can be categorized into sweeteners like sugar and honey, flavoring agents like salt, acidifiers like vinegar, and flavoring agents containing hexane or glutamic acid. A representative example is monosodium glutamate (MSG), a chemical seasoning commonly known as MSG. Most seasonings previously sold on the market are fermented seasonings made from synthetic compounds, using monosodium glutamate and hexane to create a savory flavor.

Patent Document 1: Republic of Korea Patent No. 10-2119227

The purpose of the present invention is to provide a seasoning having excellent taste, aroma and overall preference, and excellent nutritional component supply functionality.

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

In order to achieve the above purpose, the present invention

We provide functional seasonings including roasted salt, MSG, garlic powder, beef dashi, and hondashi.

In addition, the functional seasoning includes 28-32 parts by weight of roasted salt, 28-32 parts by weight of MSG, 18-22 parts by weight of garlic powder, 11-15 parts by weight of beef dashi, and 5-9 parts by weight of hondashi.

In addition, the functional seasoning contains 8-12 parts by weight of fermented and aged powder,

The above fermented and aged powder is

A step of soaking soybeans in purified water at a temperature of 58-62℃ for 5-7 hours; A step of mixing 58-62 parts by weight of the soaked soybeans, 8-12 parts by weight of tomatoes, 8-12 parts by weight of chives, 8-12 parts by weight of cabbage, and 8-12 parts by weight of shallots, and grinding them to produce a pulverized product; A step of maturing the pulverized product at a temperature of 1-5℃ for 22-26 hours; A step of adding 0.8-1.2 parts by weight of Lactobacillus rhamnosus strain to the matured pulverized product, and fermenting it at a temperature of 26-30℃ for 2-4 days; After fermentation, a step of filtering to obtain a fermented product, and grinding it to produce a fermented pulverized product; It is characterized in that it is manufactured by performing the steps of mixing 23-27 parts by weight of the above fermented pulverized material and 73-77 parts by weight of purified water, and heating at a temperature of 78-82°C for 2-4 hours; after heating, adding 3-7 parts by weight of apple cider vinegar, heating at a temperature of 68-72°C, and maturing for 58-62 minutes; after maturing, cooling to a temperature of 1-5°C to manufacture a solid; and pulverizing the solid.

In addition, the functional seasoning contains 3-7 parts by weight of fermented extract powder,

The above fermented extract powder is,

A method for producing a fermented soybean paste, comprising: washing kelp, Laminaria digitata, and red oyster mushrooms, and drying them at a temperature of 48-52°C for 5-7 hours; crushing the dried kelp, Laminaria digitata, and red oyster mushrooms, and mixing them at a weight ratio of 1:1:1 to prepare a composite powder; mixing 48-52 parts by weight of the composite powder and 48-52 parts by weight of purified water, adding 0.8-1.2 parts by weight of Lactobacillus casei strain, and fermenting at a temperature of 30-34°C for 2-4 days; adding 48-52 parts by weight of purified water after the fermentation, and extracting at a temperature of 108-112°C for 8-10 hours to prepare an extract; and concentrating the extract under reduced pressure and freeze-drying the extract.

In addition, the functional seasoning contains 3-7 parts by weight of fermented extract powder,

The above fermented extract powder is,

A step of washing the dried sea squirt, Laminaria digitata and red truffle, and drying them at a temperature of 48-52℃ for 5-7 hours; A step of grinding the dried sea squirt, Laminaria digitata and red truffle, and mixing them at a weight ratio of 1:1:1 to prepare a composite powder; A step of mixing 48-52 parts by weight of the composite powder and 48-52 parts by weight of the composite extract, and maturing them at a temperature of 28-32℃ for 22-26 hours; After maturation, a step of filtering to obtain a solid, mixing 48-52 parts by weight of the solid and 48-52 parts by weight of purified water, adding 0.8-1.2 parts by weight of Lactobacillus casei strain, and fermenting them at a temperature of 30-34℃ for 2-4 days; After fermentation, a step of adding 48-52 parts by weight of purified water and extracting at a temperature of 108-112℃ for 8-10 hours to prepare an extract; and a step of concentrating and freeze-drying the extract; are performed to produce the extract.

The above complex extract is,

It is characterized by being manufactured by performing the steps of: washing apple pomace and red ginseng pomace and drying them at a temperature of 48-52℃ for 5-7 hours; mixing 38-42 parts by weight of a mixture of dried apple pomace and red ginseng pomace in a weight ratio of 1:1 and 58-62 parts by weight of purified water, adding 0.8-1.2 parts by weight of Lactobacillus rhamnosus strain, and fermenting at a temperature of 30-34℃ for 2-4 days; adding 28-32 parts by weight of purified water after fermentation, extracting at a temperature of 108-112℃ for 8-10 hours to prepare an extract; and filtering the extract to obtain a filtrate.

In addition, the functional seasoning contains 8-12 parts by weight of fermented mature powder and 3-7 parts by weight of fermented extract powder.

The above fermented and aged powder is

A step of soaking soybeans in purified water at a temperature of 58-62℃ for 5-7 hours; A step of mixing 58-62 parts by weight of the soaked soybeans, 8-12 parts by weight of tomatoes, 8-12 parts by weight of chives, 8-12 parts by weight of cabbage, and 8-12 parts by weight of shallots, and grinding them to produce a pulverized product; A step of maturing the pulverized product at a temperature of 1-5℃ for 22-26 hours; A step of adding 0.8-1.2 parts by weight of Lactobacillus rhamnosus strain to the matured pulverized product, and fermenting it at a temperature of 26-30℃ for 2-4 days; After fermentation, a step of filtering to obtain a fermented product, and grinding it to produce a fermented pulverized product; A step of mixing 23-27 parts by weight of the above fermented powder and 73-77 parts by weight of purified water, and heating at a temperature of 78-82°C for 2-4 hours; after heating, a step of adding 3-7 parts by weight of apple cider vinegar, heating at a temperature of 68-72°C, and maturing for 58-62 minutes; after maturing, a step of cooling to a temperature of 1-5°C to produce a solid; and a step of pulverizing the solid; are performed to produce,

The above fermented extract powder is,

A step of washing the dried sea squirt, Laminaria digitata and red truffle, and drying them at a temperature of 48-52℃ for 5-7 hours; A step of grinding the dried sea squirt, Laminaria digitata and red truffle, and mixing them at a weight ratio of 1:1:1 to prepare a composite powder; A step of mixing 48-52 parts by weight of the composite powder and 48-52 parts by weight of the composite extract, and maturing them at a temperature of 28-32℃ for 22-26 hours; After maturation, a step of filtering to obtain a solid, mixing 48-52 parts by weight of the solid and 48-52 parts by weight of purified water, adding 0.8-1.2 parts by weight of Lactobacillus casei strain, and fermenting them at a temperature of 30-34℃ for 2-4 days; After fermentation, a step of adding 48-52 parts by weight of purified water and extracting at a temperature of 108-112℃ for 8-10 hours to prepare an extract; and a step of concentrating and freeze-drying the extract; are performed to produce the extract.

The above complex extract is,

It is characterized by being manufactured by performing the steps of: washing apple pomace and red ginseng pomace and drying them at a temperature of 48-52℃ for 5-7 hours; mixing 38-42 parts by weight of a mixture of dried apple pomace and red ginseng pomace in a weight ratio of 1:1 and 58-62 parts by weight of purified water, adding 0.8-1.2 parts by weight of Lactobacillus rhamnosus strain, and fermenting at a temperature of 30-34℃ for 2-4 days; adding 28-32 parts by weight of purified water after fermentation, extracting at a temperature of 108-112℃ for 8-10 hours to prepare an extract; and filtering the extract to obtain a filtrate.

The functional seasoning according to the present invention has excellent taste, aroma and overall preference, and has excellent nutritional component supply functionality.

Below, various embodiments are described in more detail. The embodiments described herein are susceptible to various modifications. While specific embodiments may be described in detail in the detailed description, the disclosed specific embodiments are intended solely to facilitate understanding of various embodiments. Therefore, the disclosed specific embodiments are not intended to limit the technical scope of the invention, and should be understood to encompass all equivalents or alternatives falling within the spirit and technical scope of the invention.

Terms that include ordinal numbers, such as primary, secondary, first, second, etc., may be used to describe various components, but these components are not limited by the aforementioned terms. The aforementioned terms are used solely to distinguish one component from another.

In this specification, terms such as "include" or "have" are intended to specify the presence of a feature, number, step, operation, component, part, or combination thereof described in the specification, but should be understood as not excluding in advance the possibility of the presence or addition of one or more other features, numbers, steps, operations, components, parts, or combinations thereof. When a component is referred to as being "connected" or "connected" to another component, it should be understood that it may be directly connected or connected to the other component, but that other components may also exist in between. On the other hand, when a component is referred to as being "directly connected" or "directly connected" to another component, it should be understood that no other components exist in between.

In addition, when 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 is abbreviated or omitted.

The present invention

We provide functional seasonings including roasted salt, MSG, garlic powder, beef dashi, and hondashi.

Hereinafter, the functional seasoning according to the present invention will be described in detail.

The above functional seasoning preferably includes 28-32 parts by weight of roasted salt, 28-32 parts by weight of MSG, 18-22 parts by weight of garlic powder, 11-15 parts by weight of beef dashi, and 5-9 parts by weight of hondashi, and more preferably includes 29-31 parts by weight of roasted salt, 29-31 parts by weight of MSG, 19-21 parts by weight of garlic powder, 12-14 parts by weight of beef dashi, and 6-8 parts by weight of hondashi.

Roasted salt adjusts the saltiness of food while also seasoning it.

MSG is a well-known seasoning in the food manufacturing industry, and its raw materials are known to be 97.3% monosodium L-glutamate and 2.7% disodium 5'-ribonucleotide.

Garlic powder can add savory flavor to food and remove the unpleasant odor of food.

Beef dashi is a well-known seasoning in the food manufacturing industry, and its raw ingredients are known to be refined salt (domestic), beef seasoning powder (Chinese) [wheat starch, refined salt, dried onion powder, dried garlic powder, beef bone extract powder (beef: Australian), enzyme-hydrolyzed beef extract powder (beef: Australian)], monosodium glutamate (flavor enhancer), sugar, concentrated soy sauce [defatted soybeans (imported), corn gluten (New Zealand)], glucose, refined beef tallow (beef tallow: Australian), maltodextrin, Korean beef fat (Korean beef: domestic), amino MS1, sauce, savory stew, meat broth flavor powder, flavor enhancer 1, pepper powder, seasoned pepper powder, flavor enhancer 2, garlic flavor, garlic-onion mixture powder, roasted onion flavor, flavor enhancer 3, nutrient enhancer, and citric acid.

Hondashi is a well-known seasoning in the food manufacturing industry, and its raw materials are known to be refined salt, monosodium glutamate, lactose, sucrose, bonito flakes powder, inosinic acid sodium, bonito complex extract A, bonito complex extract B, bonito complex extract C, yeast food A, yeast food B, and succinate sodium.

In addition, it is preferable that the functional seasoning contains 8-12 parts by weight of fermented and aged powder, and it is more preferable that it contains 9-11 parts by weight.

The above fermented and aged powder is

A step of soaking soybeans in purified water at a temperature of 58-62℃ for 5-7 hours; A step of mixing 58-62 parts by weight of the soaked soybeans, 8-12 parts by weight of tomatoes, 8-12 parts by weight of chives, 8-12 parts by weight of cabbage, and 8-12 parts by weight of shallots, and grinding them to produce a pulverized product; A step of maturing the pulverized product at a temperature of 1-5℃ for 22-26 hours; A step of adding 0.8-1.2 parts by weight of Lactobacillus rhamnosus strain to the matured pulverized product, and fermenting it at a temperature of 26-30℃ for 2-4 days; After fermentation, a step of filtering to obtain a fermented product, and grinding it to produce a fermented pulverized product; The product is used by performing the steps of mixing 23-27 parts by weight of the above fermented pulverized product and 73-77 parts by weight of purified water, and heating at a temperature of 78-82°C for 2-4 hours; after heating, adding 3-7 parts by weight of apple cider vinegar, heating at a temperature of 68-72°C, and maturing for 58-62 minutes; after maturing, cooling to a temperature of 1-5°C to produce a solid; and pulverizing the solid.

The above fermented and aged powder is a fermented product made by crushing, maturing, and fermenting soybeans as a main ingredient, adding tomatoes, chives, cabbage, and shallots, and using them. By applying this to the functional seasoning, it can enhance the savory taste of food, impart a subtle fragrance, and remove greasy taste and smell, thereby maximizing palatability. In particular, the above fermented and aged powder is not made by directly applying the fermented pulverized product manufactured through fermentation, but by applying a solid product manufactured by mixing the fermented pulverized product with purified water, heating it, adding apple cider vinegar thereto, maturing it, and cooling it. Through this, it is possible to completely remove off-flavors, etc. that may arise from the raw materials used together with the soybeans, leaving only the flavor and savory taste.

In addition, it is preferable that the functional seasoning contains 3-7 parts by weight of fermented extract powder, and it is more preferable that it contains 4-6 parts by weight.

The above fermented extract powder is,

The method may be used by performing the steps of: washing the dried sea squirt, Laminaria digitata, and red truffle, and drying them at a temperature of 48-52°C for 5-7 hours; crushing the dried sea squirt, Laminaria digitata, and red truffle, and mixing them at a weight ratio of 1:1:1 to prepare a composite powder; mixing 48-52 parts by weight of the composite powder and 48-52 parts by weight of purified water, adding 0.8-1.2 parts by weight of Lactobacillus casei strain, and fermenting at a temperature of 30-34°C for 2-4 days; adding 48-52 parts by weight of purified water after the fermentation, and extracting at a temperature of 108-112°C for 8-10 hours to prepare an extract; and concentrating the extract under reduced pressure and freeze-drying the extract.

In addition, the above fermented extract powder,

A step of washing the dried sea squirt, Laminaria digitata and red truffle, and drying them at a temperature of 48-52℃ for 5-7 hours; A step of grinding the dried sea squirt, Laminaria digitata and red truffle, and mixing them at a weight ratio of 1:1:1 to prepare a composite powder; A step of mixing 48-52 parts by weight of the composite powder and 48-52 parts by weight of the composite extract, and maturing them at a temperature of 28-32℃ for 22-26 hours; After maturation, a step of filtering to obtain a solid, mixing 48-52 parts by weight of the solid and 48-52 parts by weight of purified water, adding 0.8-1.2 parts by weight of Lactobacillus casei strain, and fermenting them at a temperature of 30-34℃ for 2-4 days; It is preferable to use the product manufactured by performing the steps of: adding 48-52 parts by weight of purified water after fermentation, extracting at a temperature of 108-112°C for 8-10 hours to prepare an extract; and concentrating the extract under reduced pressure and freeze-drying the extract.

Ulva pertusa Kjellman is a seaweed of the Ulva family, a green algae. It grows to 10–50 cm in length, has thin leaves, and is green with a glossy sheen. It is used as a vegetable, livestock feed, fertilizer, and raw material for grass, and is distributed in Korea, Japan, and China.

Laminaria digitata is a type of marine algae, native to shallow, clear waters, such as those along the coasts of Ireland and the UK. Laminaria digitata is a nutrient-rich treasure trove, rich in iodine, alginic acid, chlorophyll, calcium, laminin, taurine, potassium, fucoidan, and various vitamins and minerals.

In oriental medicine, the red shiitake mushroom (Ramaria fomosa) is known to have a mild and sweet taste and to have various biological activities. For example, antioxidant activity (Ramesh CH, Pharmacognosy Res. 2:107-112, 2010), antitumor activity by polysaccharides (Yoo IS, Kor. J. Mycol., 10: 165-171, 1982), HIV-1 reverse transcriptase inhibition of nuclease (Zhang R, J. Basic Microbiol., 55: 269-275, 2015), cellulase activity inhibition (Ginterova A, Folia Microbiol., 26:133-136, 1981), human neutrophil elastase inhibition (Kim KC, Chem. Pharm. Bull., 63:554-557, 2015 and Lee IS, Biosci. Biotech. Biochem., 79: 1921-1925, 2015) etc. have been disclosed.

The present invention aims to apply a fermented extract powder obtained by maturing and fermenting oyster mushrooms, Laminaria digitata, and red oyster mushrooms, and then extracting the resulting powder to a functional seasoning. The fermented extract powder is extracted with increased GABA and flavonoid contents, and thus exhibits excellent functionality.

GABA (γ-aminobutyric acid) is a naturally occurring, non-protein amino acid and a neurotransmitter found in the brain and spinal cord of mammals. GABA is abundant in rice germ and is synthesized from glutamate. GABA improves cerebral blood flow, increases oxygen supply, and promotes brain cell metabolism, thereby stabilizing the nervous system. It is also known to be effective in relieving stress, enhancing memory, lowering blood pressure, alleviating depression, preventing stroke and dementia, and treating insomnia, obesity, and menopausal disorders. Recently, its development as a functional food or pharmaceutical has been actively pursued.

The above complex extract is,

The method uses a product manufactured by performing the steps of: washing apple pomace and red ginseng pomace and drying them at a temperature of 48-52°C for 5-7 hours; mixing 38-42 parts by weight of a mixture of dried apple pomace and red ginseng pomace in a weight ratio of 1:1 and 58-62 parts by weight of purified water, adding 0.8-1.2 parts by weight of Lactobacillus rhamnosus strain, and fermenting at a temperature of 30-34°C for 2-4 days; adding 28-32 parts by weight of purified water after fermentation, extracting at a temperature of 108-112°C for 8-10 hours to prepare an extract; and filtering the extract to obtain a filtrate.

In addition, it is more preferable that the functional seasoning include 8-12 parts by weight of fermented and aged powder and 3-7 parts by weight of fermented extract powder. By applying the fermented and aged powder and fermented extract powder simultaneously, both palatability and functionality can be secured.

In addition, the present invention

A step of soaking soybeans in purified water at a temperature of 58-62℃ for 5-7 hours; A step of mixing 58-62 parts by weight of the soaked soybeans, 8-12 parts by weight of tomatoes, 8-12 parts by weight of chives, 8-12 parts by weight of cabbage, and 8-12 parts by weight of shallots, and grinding them to produce a pulverized product; A step of maturing the pulverized product at a temperature of 1-5℃ for 22-26 hours; A step of adding 0.8-1.2 parts by weight of Lactobacillus rhamnosus strain to the matured pulverized product, and fermenting it at a temperature of 26-30℃ for 2-4 days; After fermentation, a step of filtering to obtain a fermented product, and grinding it to produce a fermented pulverized product; A step for producing a fermented and aged powder, comprising: a step of mixing 23-27 parts by weight of the above fermented powder and 73-77 parts by weight of purified water, and heating at a temperature of 78-82°C for 2-4 hours; a step of adding 3-7 parts by weight of apple cider vinegar, heating at a temperature of 68-72°C, and maturing for 58-62 minutes; a step of cooling at a temperature of 1-5°C after maturation to produce a solid; and a step of pulverizing the solid;

A step of preparing a composite extract, comprising: a step of washing apple pomace and red ginseng pomace and drying them at a temperature of 48-52°C for 5-7 hours; a step of mixing 38-42 parts by weight of a mixture of dried apple pomace and red ginseng pomace in a weight ratio of 1:1 and 58-62 parts by weight of purified water, adding 0.8-1.2 parts by weight of Lactobacillus rhamnosus strain, and fermenting at a temperature of 30-34°C for 2-4 days; a step of adding 28-32 parts by weight of purified water after fermentation, and extracting at a temperature of 108-112°C for 8-10 hours to prepare an extract; and a step of filtering the extract to obtain a filtrate.

A step of washing the dried sea squirt, Laminaria digitata and red truffle, and drying them at a temperature of 48-52°C for 5-7 hours; A step of grinding the dried sea squirt, Laminaria digitata and red truffle, and mixing them at a weight ratio of 1:1:1 to prepare a composite powder; A step of mixing 48-52 parts by weight of the composite powder and 48-52 parts by weight of the composite extract, and maturing them at a temperature of 28-32°C for 22-26 hours; After maturation, the solid is obtained by filtering, and 48-52 parts by weight of the solid is mixed with 48-52 parts by weight of purified water, and 0.8-1.2 parts by weight of Lactobacillus casei strain is added, and then fermenting them at a temperature of 30-34°C for 2-4 days; A step for producing a fermented extract powder, including a step of adding 48-52 parts by weight of purified water after fermentation and extracting at a temperature of 108-112°C for 8-10 hours; and a step of concentrating and freeze-drying the extract; and

A method for producing a functional seasoning is provided, comprising the step of mixing 8-12 parts by weight of the above fermented and aged powder, 3-7 parts by weight of the above fermented extract powder, 28-32 parts by weight of roasted salt, 28-32 parts by weight of MSG, 18-22 parts by weight of garlic powder, 11-15 parts by weight of beef dashi, and 5-9 parts by weight of hondashi.

The functional seasoning manufactured by the manufacturing method according to the present invention has excellent taste, aroma and overall preference, and has excellent nutritional component supply functionality.

Hereinafter, the present invention will be described in more detail by the following examples.

However, the following examples are only intended to illustrate the content of the present invention, and the scope of the invention is not limited by the examples and experimental examples.

<Manufacturing Example 1> Manufacturing of fermented and aged powder - 1

Soybeans were soaked in purified water at 60°C for 6 hours, and 60 parts by weight of the soaked soybeans, 10 parts by weight of tomatoes, 10 parts by weight of chives, 10 parts by weight of cabbage, and 10 parts by weight of shallots were mixed and ground to prepare a pulverized product. The pulverized product was aged at 3°C for 24 hours. The aged pulverized product was heated to 70°C for 3 minutes to sterilize, cooled again, and then 1 part by weight of Lactobacillus rhamnosus strain was added, followed by fermentation at 28°C for 3 days. After fermentation, the fermented product was filtered to obtain a fermented product, which was then ground to prepare a fermented powder.

<Manufacturing Example 2> Manufacturing of fermented and aged powder - 2

Soybeans were soaked in purified water at 60°C for 6 hours, and 60 parts by weight of the soaked soybeans, 10 parts by weight of tomatoes, 10 parts by weight of chives, 10 parts by weight of cabbage, and 10 parts by weight of shallots were mixed and ground to prepare a pulverized product. The pulverized product was aged at 3°C for 24 hours. The aged pulverized product was sterilized by heating at 70°C for 3 minutes, cooled again, and then 1 part by weight of Lactobacillus rhamnosus strain was added thereto, followed by fermentation at 28°C for 3 days. After fermentation, the fermented product was filtered to obtain a fermented product, which was then pulverized to prepare a fermented pulverized product. 25 parts by weight of the fermented pulverized product and 75 parts by weight of purified water were mixed, and heated at 80°C for 3 hours. After heating, 5 parts by weight of apple cider vinegar was added, heated to 70°C, and aged for 60 minutes. After aging, it was cooled to 1°C to produce a solid, which was then pulverized to produce a fermented and aged powder.

<Manufacturing Example 3> Manufacturing of fermented extract powder - 1

The dried sea squirt, Laminaria digitata, and red truffle were washed, dried at 50℃ for 6 hours, and the dried sea squirt, Laminaria digitata, and red truffle were pulverized and mixed at a weight ratio of 1:1:1 to prepare a composite powder. 50 parts by weight of the composite powder and 50 parts by weight of purified water were mixed, and 1 part by weight of Lactobacillus casei strain was added, followed by fermentation at 32℃ for 3 days. After fermentation, 50 parts by weight of purified water was added, and extraction was performed at 110℃ for 9 hours to prepare an extract. The extract was concentrated under reduced pressure and freeze-dried to prepare a fermented extract powder.

<Manufacturing Example 4> Manufacturing of fermented extract powder - 2

Apple pomace and red ginseng pomace were washed, dried at 50°C for 6 hours, and 40 parts by weight of a mixture of dried apple pomace and red ginseng pomace in a weight ratio of 1:1 and 60 parts by weight of purified water were mixed. 1 part by weight of Lactobacillus rhamnosus strain was added, and fermented at 32°C for 3 days. After fermentation, 30 parts by weight of purified water was added, and extraction was performed at 110°C for 9 hours to prepare an extract. The extract was filtered to prepare a composite extract.

The dried sea squirt, Laminaria digitata, and red truffle were washed, dried at 50℃ for 6 hours, and the dried sea squirt, Laminaria digitata, and red truffle were pulverized and mixed at a weight ratio of 1:1:1 to prepare a composite powder. 50 parts by weight of the composite powder and 50 parts by weight of the composite extract were mixed, and aged at 30℃ for 24 hours. After aging, the solid was obtained by filtration, and 50 parts by weight of the solid and 50 parts by weight of purified water were mixed, and 1 part by weight of Lactobacillus casei strain was added, and fermented at 32℃ for 3 days. After fermentation, 50 parts by weight of purified water was added, and extraction was performed at 110℃ for 9 hours to prepare an extract. The above extract was concentrated under reduced pressure and freeze-dried to produce a fermented extract powder.

<Experimental Example 1> Component Analysis

In order to analyze the GABA content and flavonoid content of the fermented extract powder manufactured in the above Manufacturing Examples 3-4, analysis using 6410A triple quadrupole mass spectroscopy (Agilent, USA) combined with 1200 series LC (Agilent, USA) and high-performance liquid chromatography (HPLC) analysis were performed, and the GABA content and total flavonoid content are shown in Table 1 below.

GABA content
(mg/g) Total flavonoid content
(mg/g) Manufacturing Example 3 3.78 98.22 Manufacturing Example 4 5.11 162.70

As shown in Table 1 above, it was confirmed that the fermented extract powder according to the present invention had a high GABA content and total flavonoid content.

<Example 1> Manufacturing of functional seasoning-1

A functional seasoning was prepared by mixing 30 parts by weight of roasted salt, 30 parts by weight of MSG, 20 parts by weight of garlic powder, 13 parts by weight of beef dashi, and 7 parts by weight of hondashi.

<Example 2> Manufacturing of functional seasoning-2

A functional seasoning was prepared by mixing 10 parts by weight of the fermented and aged powder prepared in Manufacturing Example 1, 30 parts by weight of roasted salt, 30 parts by weight of MSG, 20 parts by weight of garlic powder, 13 parts by weight of beef dashi, and 7 parts by weight of hondashi.

<Example 3> Manufacturing of functional seasoning-3

A functional seasoning was prepared by mixing 10 parts by weight of the fermented and aged powder prepared in Manufacturing Example 2, 30 parts by weight of roasted salt, 30 parts by weight of MSG, 20 parts by weight of garlic powder, 13 parts by weight of beef dashi, and 7 parts by weight of hondashi.

<Example 4> Manufacturing of functional seasoning-4

A functional seasoning was prepared by mixing 10 parts by weight of the fermented mature powder prepared in Manufacturing Example 2, 5 parts by weight of the fermented extract powder prepared in Manufacturing Example 4, 30 parts by weight of roasted salt, 30 parts by weight of MSG, 20 parts by weight of garlic powder, 13 parts by weight of beef dashi, and 7 parts by weight of hondashi.

<Experimental Example 2> Sensory Evaluation

A sensory evaluation was conducted on the functional seasonings manufactured in Examples 1-4. The sensory evaluation was conducted by 35 professional experts, who assessed taste, aroma, and overall preference on a scale of 1 (very bad), 3 (bad), 5 (average), 7 (good), and 9 (very good). The results are shown in Table 2 below.

taste incense Overall preference Example 1 7.7 7.4 7.5 Example 2 7.9 7.7 7.8 Example 3 8.3 8.3 8.3 Example 4 8.3 8.4 8.4

As shown in Table 2 above, it was confirmed that the functional seasoning according to the present invention has excellent palatability.

Claims (6)

Contains 28-32 parts by weight of roasted salt, 8-12 parts by weight of fermented aged powder, 3-7 parts by weight of fermented extract powder, 28-32 parts by weight of MSG, 18-22 parts by weight of garlic powder, 11-15 parts by weight of beef dashi, and 5-9 parts by weight of Hondashi.
The above fermented and aged powder is
A step of soaking soybeans in purified water at a temperature of 58-62℃ for 5-7 hours; A step of mixing 58-62 parts by weight of the soaked soybeans, 8-12 parts by weight of tomatoes, 8-12 parts by weight of chives, 8-12 parts by weight of cabbage, and 8-12 parts by weight of shallots, and grinding them to produce a pulverized product; A step of maturing the pulverized product at a temperature of 1-5℃ for 22-26 hours; A step of adding 0.8-1.2 parts by weight of Lactobacillus rhamnosus strain to the matured pulverized product, and fermenting it at a temperature of 26-30℃ for 2-4 days; After fermentation, a step of filtering to obtain a fermented product, and grinding it to produce a fermented pulverized product; A step of mixing 23-27 parts by weight of the above fermented powder and 73-77 parts by weight of purified water, and heating at a temperature of 78-82°C for 2-4 hours; after heating, a step of adding 3-7 parts by weight of apple cider vinegar, heating at a temperature of 68-72°C, and maturing for 58-62 minutes; after maturing, a step of cooling to a temperature of 1-5°C to produce a solid; and a step of pulverizing the solid; are performed to produce,
The above fermented extract powder is,
A step of washing the dried sea squirt, Laminaria digitata and red truffle, and drying them at a temperature of 48-52℃ for 5-7 hours; A step of grinding the dried sea squirt, Laminaria digitata and red truffle, and mixing them at a weight ratio of 1:1:1 to prepare a composite powder; A step of mixing 48-52 parts by weight of the composite powder and 48-52 parts by weight of the composite extract, and maturing them at a temperature of 28-32℃ for 22-26 hours; After maturation, a step of filtering to obtain a solid, mixing 48-52 parts by weight of the solid and 48-52 parts by weight of purified water, adding 0.8-1.2 parts by weight of Lactobacillus casei strain, and fermenting them at a temperature of 30-34℃ for 2-4 days; After fermentation, a step of adding 48-52 parts by weight of purified water and extracting at a temperature of 108-112℃ for 8-10 hours to prepare an extract; and a step of concentrating and freeze-drying the extract; are performed to produce the extract.
The above complex extract is,
A functional seasoning characterized by being manufactured by performing the steps of: washing apple pomace and red ginseng pomace and drying them at a temperature of 48-52°C for 5-7 hours; mixing 38-42 parts by weight of a mixture of dried apple pomace and red ginseng pomace in a weight ratio of 1:1 and 58-62 parts by weight of purified water, adding 0.8-1.2 parts by weight of Lactobacillus rhamnosus strain, and fermenting at a temperature of 30-34°C for 2-4 days; adding 28-32 parts by weight of purified water after fermentation, and extracting at a temperature of 108-112°C for 8-10 hours to prepare an extract; and filtering the extract to obtain a filtrate. delete delete delete delete delete