Seasoning powder composition and method for producing the same

Abstract

The present invention relates to a seasoning powder composition, and more specifically, to a seasoning powder composition and a method for manufacturing the same, which is designed to ensure uniform dispersibility and fluidity while suppressing the volatilization and deterioration of flavor components, while having pepper as the main component. To this end, the seasoning powder composition comprises: pepper powder having an average particle size (D50) of 380 to 500 μm; and one or more additional components selected from dried sea cucumber slices, corn flour, and basil powder, having an average particle size (D50) of 120 to 200 μm.

Description

Technology Field

[0001] The present invention relates to a seasoning powder composition, and more specifically, to a seasoning powder composition and a method for manufacturing the same, which is designed to ensure uniform dispersibility and fluidity while suppressing volatilization and deterioration of flavor components, with pepper as the main component. Background Technology

[0002] Generally, spices such as black pepper and red pepper are due to their distinctive aroma and spiciness.

[0003] These spices are widely used in various foods such as processed meat products, snacks, instant foods, and ramen soup. Since these spices contain both volatile aromatic and spicy components, they have the advantage of significantly enhancing the flavor of food with just a small amount.

[0004] However, during storage and distribution, the aromatic components of powdered pepper and red pepper easily volatilize or oxidize due to moisture, oxygen, temperature, and light, which leads to a decrease in aroma intensity, the occurrence of off-odors, and changes in color over time.

[0005] In addition, black pepper and red pepper powders have an uneven particle size distribution or tend to easily aggregate or caking due to moisture absorption, which presents a problem in that it is difficult to quantitatively add and uniformly mix them during the seasoning process.

[0006] Conventionally, to solve this problem, techniques have been proposed to mix carriers such as silicon-based fluidizing agents, starch, and dextrin, or to pulverize vegetable oils and flavorings by spray drying.

[0007] However, it is difficult to sufficiently ensure the long-term stability of fragrance components with the simple addition of fluidizing agents alone, and due to the uneven dispersion between the spray-dried flavor powder and the pepper / red pepper powder, there are limitations in maintaining consistency of taste and aroma even when using small amounts.

[0008] In addition, for products such as snacks, instant rice, frozen foods, and retort foods that undergo repeated heat treatment and freezing / thawing during processing, the seasoning powder is subjected to significant heat and humidity shocks, leading to the easy loss of the unique aroma of black pepper or red pepper and an increase in flavor variation between products.

[0009] Therefore, there is a need for a seasoning powder composition that uses black pepper or red pepper as a main ingredient, minimizes the loss of flavor components, suppresses aggregation and caking even during long-term storage, and can reproduce a consistent spicy taste and aroma even with a small amount when used. Prior art literature

[0010] Republic of Korea Published Patent No. 10-2025-0097999 The problem to be solved

[0011] The present invention aims to solve the above-mentioned problems by providing a seasoning powder composition and a method for manufacturing the same, which is designed to have pepper as the main ingredient while ensuring uniform dispersibility and fluidity while suppressing the volatilization and deterioration of flavor components.

[0012] The above and other objects and advantages of the present invention will become apparent from the following description describing preferred embodiments. means of solving the problem

[0013] The above objective can be achieved by a seasoning powder composition comprising: pepper powder having an average particle size (D50) of 380 to 500 μm; and one or more additional ingredients selected from dried sea cucumber slices, corn flour, and basil powder, having an average particle size (D50) of 120 to 200 μm.

[0014] The above is mixed with 15 to 20 parts by weight of dried sea cucumber slices, 25 to 30 parts by weight of corn flour, and 3 to 7 parts by weight of basil powder for every 100 parts by weight of the above pepper powder, and the above additional ingredients further include one or more selected from Timur pepper, smoked paprika, porcini mushroom, Sichuan pepper, rosemary, grape seed, black garlic, fermented soybean paste, beet, omija, yuzu, perilla leaf, kelp, roasted oats, and roasted brown rice.

[0015] The above objective can be achieved by a method for preparing a seasoning powder composition comprising: a step of grinding pepper to a size of average particle size (D50) of 380 to 500 μm; a step of grinding one or more additional ingredients selected from dried sea cucumber slices, corn flour, and basil powder to an average particle size (D50) of 120 to 200 μm; and a step of mixing the pepper powder and the additional ingredient powder. Effects of the invention

[0016] According to the present invention, a seasoning powder composition can be manufactured that has pepper as the main ingredient and is designed to ensure uniform dispersibility and fluidity while suppressing volatilization and deterioration of flavor components.

[0017] According to the present invention, while maintaining a high pepper content, particle size and fluidity are improved, resulting in excellent ease of use; additionally, by mixing additional ingredients having a specific composition, the harmony with the unique flavor of pepper can be highly maintained, while the overall flavor can be improved.

[0018] In addition, by designing the particle size and composition of the powder, a uniform seasoning effect can be provided in various application products, such as meat, seafood, ramen, and instant sauces.

[0019] Furthermore, by including natural antioxidants, it is easy to store at room temperature, the shelf life can be extended, and the problem of taste deterioration can be effectively resolved.

[0020] However, the effects of the present invention are not limited to those mentioned above, and other unmentioned effects will be clearly understood by those skilled in the art from the description below. Brief explanation of the drawing

[0021] FIG. 1 is a flowchart showing the steps of a method for preparing a seasoning powder composition according to one embodiment of the present invention. Figure 2 is a photograph of an actual product of a seasoning powder composition manufactured according to one embodiment of the present invention. Specific details for implementing the invention

[0022] The present invention will be described in detail below with reference to the embodiments and drawings. These embodiments are presented merely as examples to explain the invention more specifically, and it will be obvious to those skilled in the art that the scope of the invention is not limited by these embodiments.

[0023] Furthermore, unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by those skilled in the art to which the present invention pertains, and in the event of a conflict, the description in this specification, including the definitions, shall prevail.

[0024] To clearly explain the proposed invention in the drawings, parts unrelated to the description have been omitted, and similar parts throughout the specification have been given similar reference numerals. Furthermore, when a part is described as "comprising" a certain component, this means that, unless specifically stated otherwise, it does not exclude other components but may include additional components. Additionally, the term "part" as described in the specification refers to a single unit or block that performs a specific function.

[0025] In each step, identification codes (1st, 2nd, etc.) are used for convenience of explanation and do not describe the order of the steps; the steps may be performed differently from the specified order unless a specific order is clearly indicated in the context. That is, the steps may be performed in the same order as specified, substantially simultaneously, or in the reverse order.

[0027] Hereinafter, embodiments and examples of the present invention will be described in detail with reference to the attached drawings. However, the present invention may not be limited to these embodiments and examples and drawings.

[0029] One aspect of the present invention provides a seasoning powder composition comprising: pepper powder having an average particle size (D50) of 380 to 500 μm; and one or more additional ingredients selected from dried sea cucumber slices, corn flour, and basil powder, having an average particle size (D50) of 120 to 200 μm.

[0031] FIG. 1 is a flowchart showing the steps of a method for preparing a seasoning powder composition according to one embodiment of the present invention.

[0032] Referring to FIG. 1, the method for preparing the seasoning powder composition comprises the steps of: grinding pepper to an average particle size (D50) of 380 to 500 μm (S10); grinding one or more additional ingredients selected from dried sea cucumber slices, corn flour, and basil powder to an average particle size (D50) of 120 to 200 μm each (S20); and mixing the pepper powder and the additional ingredient powder (S30).

[0034] First, pepper powder can be produced by grinding pepper.

[0035] Pepper is made by drying and grinding the fruit of the pepper tree (Piper nigrum). It is characterized by containing piperine and various aromatic compounds that impart a spicy sensation and complex aroma, and it plays a role in reducing off-flavors and enhancing the flavor of ingredients high in fat or protein.

[0036] The aforementioned types of pepper include black pepper, which consists of unripe fruits dried with the skin on; white pepper, which consists of ripe fruits with the outer skin removed; and green pepper, which consists of unripe fruits treated with low-temperature drying or salting.

[0037] The above pepper can be ground, for example, to a size of 380 to 500 μm with an average particle size (D50), specifically to a size of 420 to 480 μm.

[0038] Coarse ground pepper having the aforementioned size range has a gradual release of aroma and retains the aroma for a longer period even during heating and cooking, and can provide a chewy texture and strong flavor when consumed, and can ensure a balance between the dispersibility and fluidity of the seasoning powder composition and the presence (texture) and aroma retention of the pepper particles.

[0039] If the size of the pepper powder is less than the average particle size (D50) of 380 μm, the surface area increases, causing the aroma and spiciness to be released quickly, but the loss of volatile components is significant, raising concerns that the aroma may weaken and caking may occur due to moisture absorption during long-term storage.

[0041] Next, one or more additional ingredients selected from dried sea cucumber slices, corn flour, and basil powder can be ground to produce an additional ingredient powder.

[0042] The aforementioned dried sea cucumber slices are prepared by washing and removing the internal organs of the sea cucumber, slicing them into a uniform thickness, and drying them. The umami flavor and collagen components derived from the sea cucumber dissolve into sauces or meat juices, particularly enhancing the depth and viscosity of broths or sauces. Furthermore, the unique, delicate flavor of the sea cucumber harmonizes with the strong meaty taste of the meat, mitigating gamey odors while imparting a sophisticated and complex flavor.

[0043] The above corn flour possesses a unique nutty and savory aroma and a subtle sweetness, which serves to smoothly connect the flavors and enhance the body of the taste when blended with meat or pepper and herb-based seasonings. Additionally, corn flour that has undergone a roasting or frying process has enhanced roasted aromas or nutty notes, which can create a synergistic effect with smoky and grilled flavors in grill or BBQ seasonings. Furthermore, starch and sugar components dissolve into sauces or meat juices to gently reinforce sweetness and umami, and act as a buffer to reduce the sharpness of the overall flavor, thereby enabling the realization of a more harmonious and popular flavor even when using pungent spices.

[0044] The aforementioned basil powder possesses a refreshing herbal aroma, a slight sweetness, and spicy notes, serving to elevate the flavor to a bright and fresh level when used with meat, tomato sauces, or cheeses. In particular, when combined with fatty meat dishes, it reduces greasiness and makes the meat taste feel cleaner thanks to the herb's distinctive, refreshing green notes. Furthermore, when blended with other spices such as garlic, black pepper, and paprika, it acts as an auxiliary herb that creates layers of aroma to provide a three-dimensional flavor experience, making it useful for enhancing the overall quality of the seasoning.

[0046] One or more additional ingredients selected from the above dried sea cucumber slices, corn flour, and basil powder can each be ground to, for example, an average particle size (D50) of 120 to 200 μm.

[0047] When the above additional ingredients are ground finer than the size of the pepper powder, the smaller particles come into contact with the mouth or tongue first, allowing the aroma and taste to be released quickly and evenly, creating an effect where the overall flavor spreads smoothly. In addition, because the fine powder binds well with moisture or oil on the surface of the meat and evenly holds coarse particles such as pepper, there is an advantage that the seasoning is coated evenly without clumping.

[0048] Preferably, the dried sea cucumber slices and corn flour can be ground after performing stir-frying or roasting, respectively, thereby significantly improving the overall flavor of the seasoning powder composition.

[0049] The above roasting can be performed, for example, at 95 to 105°C for 30 seconds to 2.5 minutes.

[0050] Preferably, with respect to 100 parts by weight of the pepper powder, the mixture may be composed of 15 to 20 parts by weight of the dried sea cucumber slices, for example, 18.5 parts by weight, 25 to 30 parts by weight of the corn flour, for example, 26.5 parts by weight, and 3 to 7 parts by weight of the basil powder, for example, 3.5 parts by weight.

[0051] When each ingredient is mixed at the aforementioned mixing ratio, it is possible to provide an optimal ingredient blend that significantly improves the overall flavor by maintaining a high pepper content while improving particle size and fluidity for excellent ease of use, and maximizing the individual flavors of dried sea cucumber slices, corn powder, and basil powder while maintaining a high harmony with the unique flavor of pepper.

[0053] Meanwhile, the above additional ingredients may further include one or more selected from, for example, Timur pepper, smoked paprika, porcini mushroom, Sichuan pepper, rosemary, grape seed, black garlic, fermented soybean paste, beet, omija, yuzu, perilla leaf, kelp, roasted oats, and roasted brown rice.

[0054] The aforementioned additional components can also be used by grinding them to an average particle size (D50) of 120 to 200 μm, for example.

[0055] For example, the above additional ingredient may be a mixture of Timur pepper, smoked paprika, porcini mushrooms, yuzu, and roasted oats.

[0056] When additional ingredients having the aforementioned composition are mixed, a deep umami flavor and a savory aroma are added to soften and neutralize the spiciness of the pepper, while a subtle sweetness, a roasted aroma, and spiciness are added to give the pepper-centered seasoning a red color and a three-dimensional spicy flavor. In particular, it can produce an effect that simultaneously enhances the visual or olfactory impact in applications requiring a strong flavor, such as for grilling and BBQ.

[0057] With respect to 100 parts by weight of the pepper powder, the additional ingredients can be mixed independently in an amount of 0.1 to 10 parts by weight.

[0059] Next, pepper powder and additional ingredient powders can be mixed.

[0060] For the above mixing method, a powder-specific stirrer or mixing device such as a blender, paddle mixer, V-mixer, or double cone mixer may be used.

[0061] For example, low-speed rotation in the range of 10 to 60 rpm is performed to ensure that the powder is mixed smoothly and homogeneously without damaging the powder or generating heat. In addition, the mixing method may follow known techniques.

[0063] In addition to the aforementioned components, the above seasoning powder composition may further include known additives commonly used in the field within a normal content range without limitation.

[0064] The above additives may include, for example, sugars such as salt, sugar, glucose, maltodextrin, flavor enhancers such as yeast extract and nucleic acid-based seasonings, fluidity improvers such as starch, modified starch, dietary fiber, and silica, moisture resistance improvers, vegetable oils, flavor oils, natural antioxidants, etc.

[0065] With respect to 100 parts by weight of the pepper powder, the additives may be mixed independently in a range of 0.01 to 5 parts by weight.

[0066] Preferably, the natural antioxidant may include sage extract powder and olive leaf extract powder.

[0067] Sage (Salvia officinalis) extract powder contains a large amount of antioxidant components of the phenolic diterpene family, and is particularly effective in inhibiting the rancidity of meat or fatty acids. In addition, olive leaves are rich in polyphenolic components such as oleuropein and hydroxytyrosol, making them effective in inhibiting both lipid oxidation and the oxidation of aroma components. The above natural antioxidants can slow down the rancidity of the components contained in the seasoning composition, thereby enhancing long-term storage stability at room temperature.

[0069] Thus, a seasoning powder composition according to one embodiment of the present invention can be prepared. Regarding the method for preparing the seasoning powder composition, in addition to the above-described details, it may further include known techniques commonly used in the field or apply known techniques by modifying the design as much as possible.

[0070] For example, the above seasoning powder composition may be further subjected to subsequent processes, such as being treated under magnetic field conditions ranging from 10,000 to 12,000 Gauss (G) to remove metallic foreign substances and filtered through a filter mesh of about 10 mesh or less to remove fine foreign substances.

[0072] A seasoning powder composition having pepper as the main component, prepared according to one embodiment of the present invention, is manufactured and packaged in the form of a dry powder and can be easily applied to mass mixing, filling, and packaging processes. In addition, it can be widely used in industrial fields such as instant foods, frozen foods, sauce powders, ramen soup, and processed meat products.

[0073] In addition, it can be applied to various cooking systems such as meat, seafood, vegetable stir-fry, grilling marinades, soup or stew bases, and can exhibit the advantage of being usable across multiple processed food lines as a single product.

[0074] In addition, the seasoning powder composition of the present invention has the effect of providing sensory quality and a differentiated taste profile of the product by maintaining and enhancing the unique flavor of pepper while improving the depth of umami and flavor through the blending of additional ingredients such as natural herbs, grain powder, and mushroom powder.

[0076] Figure 2 is a photograph of an actual product of a seasoning powder composition manufactured according to one embodiment of the present invention.

[0077] Referring to FIG. 2, the seasoning powder composition has excellent ease of use as its particle size and fluidity are improved while maintaining a high pepper content, and by mixing additional ingredients having a specific composition to maintain the harmony with the unique flavor of pepper while improving the overall flavor, it can provide a uniform seasoning effect in various applicable products such as meat, seafood, ramen, and instant sauces.

[0079] Hereinafter, the structure of the present invention and the resulting effects are to be explained in more detail through specific embodiments and comparative examples. However, these embodiments are intended to explain the present invention more specifically, and the scope of the present invention is not limited to these embodiments.

[0081] [Example 1]

[0082] A seasoning powder composition was prepared by mixing 100 parts by weight of pepper powder with an average particle size (D50) of 420 to 480 μm, 18.5 parts by weight of dried sea cucumber slice powder with an average particle size (D50) of 150 to 200 μm, 26.5 parts by weight of corn flour, and 3.5 parts by weight of basil powder as additional ingredients, and then performing low-speed rotation in the range of 10 to 60 rpm.

[0084] [Example 2]

[0085] Except for the details described below, a seasoning powder composition was prepared in the same manner as in Example 1 described above.

[0086] The size of the pepper powder was set to 380–410 µm.

[0088] [Example 3]

[0089] Except for the details described below, a seasoning powder composition was prepared in the same manner as in Example 1 described above.

[0090] The size of the additional ingredient powder was set to 120–145 µm.

[0092] [Example 4]

[0093] Except for the details described below, a seasoning powder composition was prepared in the same manner as in Example 1 described above.

[0094] As additional ingredients, 1.5 parts by weight each of powders of Timur pepper, smoked paprika, porcini mushrooms, yuzu, and roasted oats were added.

[0096] [Example 5]

[0097] Except for the details described below, a seasoning powder composition was prepared in the same manner as in Example 1 described above.

[0098] As additional ingredients, 1.5 parts by weight each of powders of Sichuan pepper, rosemary, grape seeds, black garlic, schisandra, and kelp were added.

[0100] [Example 6]

[0101] Except for the details described below, a seasoning powder composition was prepared in the same manner as Example 4 described above.

[0102] The composition further included 0.1 parts by weight each of sage extract powder and olive leaf extract powder as natural antioxidants.

[0104] [Comparative Example 1]

[0105] Except for the details described below, a seasoning powder composition was prepared in the same manner as Example 4 described above.

[0106] The size of the pepper powder was set to 250~360㎛.

[0108] [Comparative Example 2]

[0109] Except for the details described below, a seasoning powder composition was prepared in the same manner as Example 4 described above.

[0110] The size of the additional ingredient powder was set to 95–115 µm.

[0112] [Comparative Example 3]

[0113] Except for the details described below, a seasoning powder composition was prepared in the same manner as Example 4 described above.

[0114] It did not contain dried sea cucumber slice powder.

[0116] [Comparative Example 4]

[0117] Except for the details described below, a seasoning powder composition was prepared in the same manner as Example 4 described above.

[0118] It did not contain corn flour.

[0120] [Comparative Example 5]

[0121] Except for the details described below, a seasoning powder composition was prepared in the same manner as Example 4 described above.

[0122] It did not contain basil powder.

[0124] <Experimental Example 1: Sensory Test Evaluation>

[0125] Sensory tests were conducted on the seasoning powder compositions prepared according to Examples 1 to 6 and Comparative Examples 1 to 5, respectively, using a panel of 30 well-trained individuals (regardless of gender or age). For accurate comparison, a commercially available seasoning product (Product Name: I) was used as a control group and measured together. Each seasoning product was tasted alongside a cooked beef steak, and the sweetness, saltiness, umami, aroma, texture, and preference were evaluated using a 5-point scale (1 point: very poor, 2 points: poor, 3 points: average, 4 points: good, 5 points: very good). The results were averaged and are shown in Table 1 below.

[0126]

[0128] Referring to Table 1 above, it was confirmed that all embodiments of the present invention received overall superior evaluations in terms of sweetness, saltiness, umami, aroma, texture, and preference compared to Comparative Examples 1 to 5 and the control group. Among them, it was confirmed that the sensory evaluation result of Example 4 was the best.

[0130] In this specification, only a few examples among the various embodiments performed by the inventors are described; however, the technical concept of the present invention is not limited or restricted thereto, and it is obvious that it can be modified and implemented in various ways by those skilled in the art.

Claims

Claim 1 A seasoning powder composition characterized by comprising, for every 100 parts by weight of pepper powder having an average particle size (D50) of 420 to 480 μm, 18.5 parts by weight of dried sea cucumber slice powder having an average particle size (D50) of 150 to 200 μm each, 26.5 parts by weight of corn flour and 3.5 parts by weight of basil powder, and further mixing 1.5 parts by weight each of powders of Timur pepper, smoked paprika, porcini mushroom, yuzu, and roasted oats. Claim 2 delete Claim 3 A method for preparing a seasoning powder composition comprising: a step of grinding pepper to an average particle size (D50) of 420 to 480 μm; a step of grinding additional ingredients, which are dried sea cucumber slices, corn flour, and basil powder, to an average particle size (D50) of 150 to 200 μm, respectively; and a step of mixing the pepper powder and the additional ingredient powders; wherein, for every 100 parts by weight of the pepper powder, 18.5 parts by weight of the dried sea cucumber slice powder, 26.5 parts by weight of the corn flour, and 3.5 parts by weight of the basil powder are mixed, and in the step of mixing the additional ingredient powders, 1.5 parts by weight each of the powders of Timur pepper, smoked paprika, porcini mushroom, yuzu, and roasted oats are further mixed.

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