Spicy seasoning composition for direct-fire cooking that meets non-alcoholic and pork-free conditions, and its manufacturing method

Abstract

The present invention relates to a seasoning composition for direct-fire cooking and a method for manufacturing the same. More specifically, the present invention relates to a spicy seasoning composition for direct-fire cooking and a method for manufacturing the same, which can achieve a deep and rich umami flavor by utilizing a plant-based complex umami system comprising a plant protein hydrolysate, a specific yeast-derived extract, a shiitake mushroom extract, and a kelp extract, while not including pork-derived components, added ethanol, alcohol-based flavor extracts, or separately added capsaicin.

Description

Technology Field

[0001] The present invention relates to a seasoning composition for direct-fire cooking and a method for manufacturing the same. More specifically, the present invention relates to a spicy seasoning composition for direct-fire cooking and a method for manufacturing the same, which can achieve a deep and rich umami flavor by utilizing a plant-based complex umami system comprising a plant protein hydrolysate, a specific yeast-derived extract, a shiitake mushroom extract, and a kelp extract, while not including pork-derived components, added ethanol, alcohol-based flavor extracts, or separately added capsaicin.

[0002] In addition, the present invention relates to a spicy seasoning composition for direct cooking and a method for manufacturing the same, which includes a complex fruit powder in which mango freeze-dried powder, pineapple freeze-dried powder, and tamarind pulp powder are mixed in a specific weight ratio, thereby mitigating the fermented odor and rough aftertaste originating from sauces such as gochujang, and improving the balance of sweetness, acidity, and spiciness.

[0003] In addition, the present invention relates to a spicy seasoning composition and a method for manufacturing the same, which uses a starch-based viscosity modifier together with a gum stabilizer composed of xanthan gum and guar gum to suppress dripping and detachment of the seasoning during direct flame cooking and to maintain a uniform coating state and stable viscosity even after heating. Background Technology

[0005] With the recent spread of the Korean food culture, interest among overseas consumers in Korean-style spicy seasoning products based on gochujang and red chili powder is increasing. In particular, as the Halal food market expands, centered on Southeast and South Asia (including Indonesia, Malaysia, and Bangladesh) and the Middle East, there is a growing demand for seasoning sauces that can deliver the authentic Korean spiciness and umami flavors while satisfying religious and cultural needs.

[0006] Korean food based on gochujang has a complex combination of spicy, sweet, and salty flavors and exhibits the umami characteristic of fermented foods, so it can be relatively well-received by halal food consumers who are familiar with spicy sauces. However, fermented pastes such as gochujang may have a distinctive odor and a rough aftertaste formed during the fermentation process, and depending on the product, the saltiness may be excessive or the sweetness and acidity may not be sufficient, which leads to a decrease in the preference of overseas consumers.

[0007] In particular, conventional spicy seasonings for meat or poultry sometimes utilize pork extracts, lard, pork bone concentrate, or pork-derived seasoning powders to enhance umami and meaty flavor. Additionally, ethanol, spirits, cooking liquor, or alcohol-based flavor extracts are sometimes used to diffuse flavor, reduce off-flavors, and improve shelf life. These animal-derived and alcohol-based ingredients can be limiting factors in responding to the Halal food market.

[0008] Conventionally, refined capsaicin, synthetic capsaicin, or capsaicin-containing preparations were added separately to conveniently achieve a strong spicy flavor. However, unlike the natural spiciness derived from gochujang and red chili powder, the spiciness caused by separately added capsaicin may appear abruptly or fail to harmonize sufficiently with other flavors, potentially resulting in a harsh aftertaste.

[0009] Accordingly, there is a demand for plant-based flavor design capable of achieving the deep umami, natural spiciness, and rich aftertaste required for Korean-style spicy seasonings, without using pork-derived ingredients, alcohol-based ingredients, or separately added capsaicin.

[0010] Meanwhile, consumers in the Halal market may react positively to the unique umami flavor formed in fermented foods, but may express aversion to the strong fermented odor characteristic of sauces, excessive saltiness, and unpleasant aftertaste. Additionally, they prefer sauces with a proper balance of sweetness, saltiness, acidity, and spiciness, and can readily accept products in the form of sauces that can be used directly in cooking, such as grilling, stir-frying, or deep-frying, without the need for separate, complex seasoning processes.

[0011] Conventionally, sugar, corn syrup, vinegar, fruit puree, or flavorings were added individually to adjust this balance of flavors. However, simply increasing the content of sugar or fruit ingredients can cause the sauce to brown or carbonize excessively during direct heat cooking, and the stickiness may increase excessively, resulting in a heavy texture. Conversely, lowering the sugar content may cause the seasoning to not adhere sufficiently to the surface of the ingredients, leading to problems such as dripping or falling off during direct heat cooking.

[0012] Among the fruit ingredients, mango can provide a soft sweetness and rich tropical fruit flavor, pineapple can provide a refreshing acidity and flavor, and tamarind pulp can form a deep and persistent acidity, which can be used to alleviate the characteristic fermented odor and rough aftertaste of soy sauce.

[0013] However, if an excessive amount of fresh fruit or fruit puree is added to the seasoning composition, the viscosity of the sauce becomes uneven depending on the moisture content of the raw materials, and moisture separation or quality changes may occur during storage. In particular, since pineapple contains proteolytic enzymes, if it is applied to meat or poultry without separate control, the texture of the raw materials may be excessively softened, which may degrade the desirable texture.

[0014] In addition, the seasoning composition for direct flame must be uniformly coated on the surface of the raw material, must not run off easily during the direct flame process, and must maintain appropriate adhesiveness and integrity even after heating. If viscosity is formed using only ordinary starch, the viscosity may become unstable or syneresis may occur during heating, cooling, or storage, and if an excessive amount of gum is used, excessive stickiness or an unnatural texture may occur.

[0015] Therefore, there is a need to develop a new spicy seasoning composition that can form a sufficient umami flavor using only plant-based ingredients, mitigate the fermented odor and rough aftertaste of sauces, secure a balance of sweetness, acidity, and spiciness, and exhibit viscosity and coating properties suitable for direct flame cooking. Prior art literature

[0017] Korean Published Patent No. 10-2024-0169911 The problem to be solved

[0018] The objective of the present invention is to provide a spicy seasoning composition for direct flame cooking suitable for the Halal food market by not using pork-derived ingredients, added ethanol, or alcohol-based flavor extracts.

[0019] Furthermore, another objective of the present invention is to provide a spicy seasoning composition for direct-fire cooking that forms a natural spicy flavor using gochujang and red chili powder without using separately added capsaicin, and ensures that the spicy flavor harmonizes with sweetness, acidity, and umami.

[0020] Another objective of the present invention is to provide a seasoning composition capable of achieving a deep and rich umami flavor without using animal-derived seasoning ingredients by using a combination of plant-based amino acid powder containing plant-based protein hydrolysate, yeast extract derived from Saccharomyces cerevisiae, shiitake mushroom extract, and kelp extract.

[0021] Another objective of the present invention is to provide a seasoning composition that uses ginger paste, onion concentrate, and apple puree to mitigate off-flavors that may originate from sauces and poultry, and to soften the rough aftertaste of the seasoning.

[0022] Another objective of the present invention is to provide a seasoning composition capable of achieving a balanced combination of a soft sweetness derived from mango, a refreshing acidity derived from pineapple, and a deep, sustained acidity derived from tamarind pulp by including mango freeze-dried powder, pineapple freeze-dried powder, and tamarind pulp powder in specific weight ratios.

[0023] Another objective of the present invention is to provide a composite fruit powder that can suppress the excessive softening of the tissue of meat or poultry to which seasoning is applied by reducing the activity of proteolytic enzymes while maintaining the flavor of pineapple by heat-treating the pineapple at a predetermined temperature and then freeze-drying it.

[0024] Another objective of the present invention is to provide a seasoning composition that can impart a fruit-derived flavor while reducing moisture introduced into the seasoning composition and suppressing viscosity variation between batches and moisture separation during storage by using freeze-dried fruit powder and tamarind pulp powder instead of fresh fruit.

[0025] Another objective of the present invention is to provide a seasoning composition in which sweetness, acidity, saltiness, and spiciness are harmonized by using sugar and sticky sugars together to form an immediately perceived sweetness and a persistent sweetness, and using vinegar or citric acid to mitigate the fermented odor and rough aftertaste of soy sauce.

[0026] Another objective of the present invention is to provide a seasoning composition capable of improving coating and adhesion properties on the surface of raw materials and suppressing the dripping and detachment of the seasoning during direct-fire cooking by using a starch-based viscosity modifier and a gum stabilizer composed of xanthan gum and guar gum in specific amounts and weight ratios.

[0027] Another objective of the present invention is to provide a method for manufacturing a seasoning composition having uniform viscosity and suppressing local aggregation of gums and the formation of undissolved lumps by pre-mixing a starch-based viscosity modifier and a gum stabilizer and then dispersing them in a mixture of umami ingredients. means of solving the problem

[0029] The spicy seasoning composition for direct-fire cooking according to the present invention comprises, based on 100% by weight of the total composition, 14 to 20% by weight of gochujang; 6 to 10% by weight of red chili powder; 6 to 10% by weight of plant amino acid powder including plant protein hydrolysate; 0.5 to 2.0% by weight of yeast extract derived from Saccharomyces cerevisiae; 0.3 to 1.5% by weight of shiitake mushroom extract; 0.2 to 1.0% by weight of kelp extract; 2.0 to 4.5% by weight of a starch-based viscosity modifier; 0.1 to 0.4% by weight of a gum stabilizer composed of xanthan gum and guar gum; 0.5 to 2.0% by weight of ginger paste; 3 to 10% by weight of onion concentrate; and 2 to 7% by weight of apple puree. 1 to 2% by weight of a complex fruit powder mixed in a weight ratio of 4:3:2 of freeze-dried mango powder, freeze-dried pineapple powder, and tamarind pulp powder; 4 to 8% by weight of sugar; 6 to 11% by weight of at least one adhesive sugar selected from the group consisting of corn syrup, starch syrup, and rice starch syrup; at least one acidity regulator selected from (i) 0.5 to 2.0% by weight of vinegar and (ii) 0.03 to 0.15% by weight of citric acid; 0.5 to 2.5% by weight of vegetable oil; and purified water, and is configured not to include pork-derived ingredients, added ethanol, alcohol-based flavor extracts, and separately added capsaicin.

[0030] Preferably, the yeast extract can be obtained by autolyzing or enzymatically hydrolyzing Saccharomyces cerevisiae.

[0031] Preferably, the composite fruit powder may be manufactured by a process comprising the steps of: washing and cutting the mango and pineapple, respectively; heat-treating the prepared mango and pineapple, respectively, at 90 to 110°C for 15 minutes; cooling the heat-treated mango and pineapple; rapidly freezing the cooled mango and pineapple, respectively, at -52 to -48°C; freeze-drying the rapidly frozen mango and pineapple, respectively; grinding the freeze-dried mango and pineapple, respectively, to produce mango freeze-dried powder and pineapple freeze-dried powder; and mixing the mango freeze-dried powder, pineapple freeze-dried powder, and tamarind pulp powder in a weight ratio of 4:3:2.

[0032] In addition, a method for preparing a spicy seasoning composition for direct-fire cooking according to another embodiment of the present invention comprises: (a) a step of preparing an umami raw material mixture by adding a plant-based amino acid powder containing a plant-based protein hydrolysate, a yeast extract derived from Saccharomyces cerevisiae, a shiitake mushroom extract, and a kelp extract to purified water; (b) a step of preparing a dispersion by pre-mixing a starch-based viscosity modifier and a gum stabilizer, adding them to the umami raw material mixture, and stirring; (c) a step of preparing a mixture by adding gochujang, red chili powder, ginger paste, onion concentrate, apple puree, a complex fruit powder in which mango freeze-dried powder, pineapple freeze-dried powder, and tamarind pulp powder are mixed in a weight ratio of 4:3:2, sugar, a sticky sugar, an acidity modifier, and a vegetable oil to the dispersion; and (d) a step of heating and stirring the mixture at 75 to 95°C for 10 to 30 minutes. (e) a step of cooling the heated and stirred mixture; and (f) a step of aging the cooled mixture for 2 to 24 hours, wherein the manufacturing process is configured so as not to separately add pork-derived ingredients, ethanol, alcohol-based flavor extracts, and capsaicin.

[0033] Preferably, the starch-based viscosity modifier and the gum stabilizer may be pre-mixed in a weight ratio of 10:1 to 20:1 and then added to the umami raw material mixture. Effects of the invention

[0035] The spicy seasoning composition for direct flame cooking according to the present invention does not contain pork-derived ingredients, added ethanol, alcohol-based flavor extracts, or separately added capsaicin, so it is advantageous for application to processed poultry products and sauce products targeting the Halal food market.

[0036] According to the present invention, by combining a plant protein hydrolysate, a yeast extract derived from Saccharomyces cerevisiae, a shiitake mushroom extract, and a kelp extract, it is possible to achieve a deep and rich umami flavor without using animal-derived seasoning ingredients.

[0037] In addition, according to the present invention, by including mango freeze-dried powder, pineapple freeze-dried powder, and tamarind pulp powder together with ginger paste, onion concentrate, and apple puree in a weight ratio of 4:3:2, off-flavors and rough aftertaste originating from sauces and poultry can be mitigated and a flavor with harmonized sweetness, acidity, and spiciness can be formed.

[0038] Furthermore, according to the present invention, by using a starch-based viscosity modifier in combination with a gum stabilizer composed of xanthan gum and guar gum, and by pre-mixing and dispersing them, a uniform and stable viscosity can be formed, and the dripping and detachment of seasoning during direct-fire cooking can be suppressed, thereby improving the coating properties on the surface of the raw material. Brief explanation of the drawing

[0040] FIG. 1 is a manufacturing process diagram of a complex fruit powder applied to a spicy seasoning composition for direct cooking according to one embodiment of the present invention. FIG. 2 is a flowchart of a method for manufacturing a spicy seasoning composition for direct-fire cooking according to one embodiment of the present invention. Specific details for implementing the invention

[0041] Hereinafter, preferred embodiments of the present invention will be described in detail. However, the embodiments described below are intended to specifically explain the technical concept of the present invention, and the scope of the present invention is not limited thereto. Within the scope of the technical concept of the present invention, some of the components may be modified or replaced with other equivalent components.

[0042] Terms not otherwise defined in this specification may be interpreted in the sense commonly understood in the fields of food and food processing. In addition, unless otherwise specified, “weight%” indicating the content of each component means the content when the total weight of the spicy seasoning composition for direct cooking is 100 weight%.

[0043] In this specification, “direct fire cooking” may mean exposing food to which a seasoning composition has been applied directly or indirectly to a flame, or cooking at a high temperature using a cooking surface heated by a flame or heated air. The direct fire cooking may include charcoal grilling, gas flame grilling, grill grilling, griddle grilling, oven grilling, torch grilling, or a combination thereof.

[0044] In this specification, the term “pork-derived ingredient” may refer to ingredients derived directly or indirectly from pigs, such as pork extract, pork bone extract, pork fat, pork powder, pork concentrate, pork flavoring agents, and pork-derived processing aids.

[0045] In this specification, “added ethanol” refers to ethanol, spirit, or ethanol-containing raw materials separately added during the manufacturing process of a seasoning composition for the purposes of flavor formation, extraction, preservation, or processing. Trace amounts of ethanol that are naturally generated and inevitably remain in fermented raw materials, such as gochujang, may not be included in the said added ethanol.

[0046] In this specification, the term “alcohol-based flavor extract” may refer to a flavor ingredient prepared by extracting a plant-based or other flavor ingredient with an alcohol-based solvent such as ethanol. Such alcohol-based flavor extract is not separately added to the seasoning composition of the present invention.

[0047] In this specification, “separately added capsaicin” refers to the addition of purified capsaicin, synthetic capsaicin, capsaicin concentrate, or capsaicin preparations as independent ingredients. Therefore, the capsaicin naturally contained in gochujang or red chili powder does not constitute separately added capsaicin.

[0048] Due to the composition of such excluded ingredients, the seasoning composition of the present invention is advantageous for application to sauce products targeting the Halal food market. However, whether the final product is Halal certified may be determined separately based on the manufacturing process, certification status, production facilities, and cross-contamination management of each raw material.

[0050] A spicy seasoning composition for direct-fire cooking according to one embodiment of the present invention may include gochujang, red chili powder, vegetable amino acid powder, yeast extract derived from Saccharomyces cerevisiae, shiitake mushroom extract, kelp extract, starch-based viscosity modifier, gum stabilizer, ginger paste, onion concentrate, apple puree, complex fruit powder, sugar, adhesive sugars, acidity modifier, vegetable oil, and purified water. Each component is described in detail below.

[0051] Gochujang is a basic ingredient that imparts the spicy, salty, umami, color, and fermented flavor characteristic of Korean-style sauces to the seasoning composition of the present invention. Such gochujang may be prepared by including red chili powder, grain raw materials, fermented soybean raw materials, salt, and purified water. The grain raw materials may be rice, glutinous rice, brown rice, barley, wheat, or a combination thereof, and the fermented soybean raw materials may be meju powder, fermented soybean powder, or a combination thereof.

[0052] Such gochujang may be included in an amount of 14 to 20 weight percent based on 100 weight percent of the total composition. If the gochujang content is less than 14 weight percent, the characteristic flavor, umami, and color of gochujang may not be sufficiently formed. If the gochujang content exceeds 20 weight percent, the fermented odor and saltiness become strong, the viscosity of the seasoning increases excessively, or the harmony with other flavor components may decrease. It is preferable that the gochujang used in the present invention does not contain pork-derived ingredients, added ethanol, or alcohol-based flavor extracts.

[0054] Red chili powder is an ingredient that, along with gochujang, forms the spiciness and red color of the seasoning composition. By utilizing the natural spiciness of red chili powder instead of separately added refined or synthetic capsaicin, a spiciness that harmonizes with other flavor components can be formed.

[0055] Such red pepper powder may be produced by grinding dried red peppers, and may be coarsely ground red pepper powder, finely ground red pepper powder, or a mixture thereof. If necessary, two or more types of red pepper powder with different spiciness may be mixed and used.

[0056] Red pepper powder may be included in an amount of 6 to 10 weight percent based on 100 weight percent of the total composition. If the red pepper powder content is less than 6 weight percent, it is difficult to form the desired spiciness and color, and if it exceeds 10 weight percent, the spiciness may become excessively strong or the powdery texture and rough aftertaste may increase.

[0058] Vegetable amino acid powder contains vegetable protein hydrolysate and can impart umami and depth of flavor to seasoning compositions without using pork or other meat-derived seasoning ingredients.

[0059] The above plant protein hydrolysate may be obtained by hydrolyzing a protein derived from soybeans, wheat, corn, peas, rice, or a combination thereof by acid hydrolysis, enzymatic hydrolysis, or a combination thereof. The plant amino acid powder may contain free amino acids and low molecular weight peptides.

[0060] Plant-based amino acid powder may be included in an amount of 6 to 10% by weight based on 100% by weight of the total composition. If the content is less than 6% by weight, it is difficult to form an umami taste and flavor sufficient to replace animal-based seasoning ingredients, and if it exceeds 10% by weight, a salty taste or a flavor characteristic of hydrolysates may appear excessively, which may lower the balance of the overall flavor.

[0062] The yeast extract may be a yeast extract derived from Saccharomyces cerevisiae. The yeast extract may contain amino acids, peptides, and nucleic acid-based flavor components, which can impart a deep and lasting umami flavor to the seasoning composition.

[0063] Saccharomyces cerevisiae may be cultured in a plant culture medium, and preferably may be yeast for food production rather than yeast recovered from a liquor manufacturing process.

[0064] Additionally, the above yeast extract can be prepared by autolyzing or enzymatically hydrolyzing Saccharomyces cerevisiae yeast cells. Autolysis is a process of decomposing intracellular components using enzymes present in the yeast cells, while enzymatic hydrolysis is a process of decomposing yeast cells using food-grade enzymes added from an external source. After hydrolysis, at least a portion of insoluble components, such as cell walls, is separated, and the obtained water-soluble components are concentrated or dried to produce the yeast extract.

[0065] Such yeast extract may be included in an amount of 0.5 to 2.0 weight% based on 100 weight% of the total composition. If the content is less than 0.5 weight%, the persistence of flavor and the complementing effect of umami may not be sufficient, and if it exceeds 2.0 weight%, the inherent flavor of the yeast may appear excessively or harmony with other plant-based umami ingredients may be reduced.

[0067] Shiitake mushroom extract and kelp extract form a complex umami flavor system together with plant-based amino acid powder and yeast extract. The shiitake mushroom extract may be prepared by hot-water extracting the fruiting body or mycelium of a shiitake mushroom, followed by filtration, concentration, and drying. The shiitake mushroom extract can impart a mushroom-specific flavor and a nucleic acid-based umami flavor.

[0068] Shiitake mushroom extract may be included in an amount of 0.3 to 1.5% by weight based on 100% by weight of the total composition. If the content is less than 0.3% by weight, the complementary effect of the flavor texture and umami may not be sufficient, and if it exceeds 1.5% by weight, the characteristic aroma of mushrooms may appear excessively.

[0069] Kelp extract may be prepared by extracting kelp with hot water, followed by filtration, concentration, and drying. Kelp extract provides a glutamic acid-based umami flavor, which can link the flavors of plant-based amino acid powder, yeast extract, and shiitake mushroom extract, and enrich the aftertaste of the seasoning.

[0070] Kelp extract may be included in an amount of 0.2 to 1.0% by weight based on 100% by weight of the total composition. If the content is less than 0.2% by weight, the umami complementing effect may not be sufficient, and if it exceeds 1.0% by weight, the characteristic flavor of seaweed may become stronger or the clean aftertaste of the seasoning may be reduced.

[0072] Starch-based viscosity modifiers are ingredients that impart viscosity and body to the seasoning composition and ensure that the seasoning is uniformly coated on the surface of the raw materials. Starch-based viscosity modifiers may be corn starch, waxy corn starch, potato starch, tapioca starch, rice starch, modified starch, waxy starch, or a combination thereof. Preferably, modified starch or waxy starch capable of forming stable viscosity during heating and cooling processes may be used.

[0073] A starch-based viscosity modifier may be included in an amount of 2.0 to 4.5 weight percent based on 100 weight percent of the total composition. If the content is less than 2.0 weight percent, the coating ability on the surface of the raw material before direct cooking and the retention of the seasoning during direct cooking may not be sufficient. Conversely, if the content exceeds 4.5 weight percent, the viscosity of the seasoning increases excessively, and a dry texture characteristic of starch or stickiness after cooling may occur.

[0075] Gum stabilizers may consist of xanthan gum and guar gum. Xanthan gum can stably maintain viscosity and inhibit water separation under a wide range of temperature and acidity conditions. Guar gum can rapidly form viscosity in aqueous solutions and improve the smooth adhesiveness of seasonings.

[0076] A gum stabilizer may be included in an amount of 0.1 to 0.4 weight% based on 100 weight% of the total composition. Here, the content of the gum stabilizer refers to the total content of xanthan gum and guar gum. If the content of the gum stabilizer is less than 0.1 weight%, the effect of inhibiting moisture separation and stabilizing viscosity may not be sufficient. If the content exceeds 0.4 weight%, excessive stickiness, mucilage, or an unnatural texture may occur.

[0077] At this time, the weight ratio of the starch-based viscosity modifier to the gum stabilizer may be 10:1 to 20:1. The above weight ratio refers to the ratio between the weight of the starch-based viscosity modifier and the total weight of xanthan gum and guar gum. If the above weight ratio is less than 10:1, the relative content of gums increases, which may result in stickiness or an unnatural texture, and if it exceeds 20:1, the relative content of gums decreases, which may result in insufficient moisture separation inhibition and viscosity maintenance effects.

[0079] Ginger paste is an ingredient intended to alleviate the fermented odor of soy sauce and off-flavors originating from meat or poultry, and to smooth out the aftertaste of spiciness. The ginger paste may be prepared by crushing washed and peeled ginger, or, if necessary, by adding purified water to form a paste. The ginger paste may be included in an amount of 0.5 to 2.0 weight% based on 100 weight% of the total composition. If the content is less than 0.5 weight%, the off-flavor reduction effect may not be sufficient, and if it exceeds 2.0 weight%, the characteristic spiciness and aroma of ginger become strong, which may interfere with the gochujang-based flavor.

[0081] Onion concentrate can impart a sweetness and heat aroma derived from onions, alleviate the fermented odor of soy sauce and the off-odor of poultry, and improve the depth of flavor. The onion concentrate may be prepared by crushing and juicing onions and then concentrating them, or by extracting and concentrating roasted onions. Using a concentrate derived from roasted onions can enhance a roasted flavor that harmonizes with direct-fire cooking.

[0082] Onion concentrate may be included in an amount of 3 to 10% by weight based on 100% by weight of the total composition. If the content is less than 3% by weight, the effect of correcting sweetness and off-flavor may not be sufficient, and if it exceeds 10% by weight, the onion flavor may become excessive or the moisture content and viscosity of the seasoning composition may change excessively.

[0084] Apple puree can impart a mild sweetness and acidity, mitigate the saltiness and fermented odor of gochujang, and soften the aftertaste of the seasoning. The apple puree may be prepared by removing inedible parts such as seeds and stems from washed apples and then crushing or grinding them. If necessary, it may contain food-grade acidity-regulating ingredients to prevent browning.

[0085] Apple puree may be included in an amount of 2 to 7 weight percent based on 100 weight percent of the total composition. If the content is less than 2 weight percent, the flavor correction effect may not be sufficient, and if it exceeds 7 weight percent, the moisture content of the seasoning composition may increase or the sweetness and flavor of the apple may appear excessively.

[0087] The complex fruit powder may include freeze-dried mango powder, freeze-dried pineapple powder, and tamarind pulp powder. The three powders may be mixed in a weight ratio of 4:3:2.

[0088] Freeze-dried mango powder can provide a soft sweetness and rich tropical fruit flavor. Freeze-dried pineapple powder can provide a refreshing acidity and flavor. Tamarind pulp powder provides a deep and persistent acidity, which can alleviate the fermented odor and harsh aftertaste of gochujang and smooth out the spicy aftertaste.

[0089] By adjusting the weight ratio of freeze-dried mango powder, freeze-dried pineapple powder, and tamarind pulp powder to 4:3:2, it is possible to prevent the sweetness of the mango from excessively overwhelming the acidity of the pineapple and tamarind, while ensuring that the strong acidity of the tamarind does not interfere with the unique flavor of the gochujang.

[0090] The complex fruit powder may be included in an amount of 1 to 2 weight percent based on 100 weight percent of the total composition. If the content is less than 1 weight percent, the harmony of sweetness and acidity, the alleviation of fermented odor, and the improvement of aftertaste may not be sufficient. If the content exceeds 2 weight percent, the fruit flavor and acidity may appear excessively, weakening the Korean-style spiciness based on gochujang, or the viscosity of the seasoning may increase excessively due to the solid content of the fruit powder.

[0091] Referring to FIG. 1, in step (a), the mango and pineapple can be prepared by first washing and cutting them, respectively. Specifically, the mango can be washed, the inedible parts such as the peel, seeds, and stem can be removed, and the flesh can be cut into uniform sizes. The pineapple can be washed, the inedible parts such as the peel, core, leaves, and stem can be removed, and the flesh can be cut into uniform sizes. The cutting sizes can be set so that subsequent heat treatment and freeze-drying can be performed uniformly. The cutting sizes of the mango and pineapple may be the same or different from each other.

[0092] In step (b), the prepared mango and pineapple may each be heat-treated at 90 to 110°C for 15 minutes. This heat treatment can reduce microorganisms that may be present in the mango and pineapple, alleviate the grassy taste of the fruit, and allow a stable fruit flavor to form during the subsequent freeze-drying process. In particular, heat treatment of the pineapple can reduce the activity of proteolytic enzymes, such as bromelain, contained in the pineapple. Accordingly, when a seasoning composition containing freeze-dried pineapple powder is applied to meat or poultry, it can prevent the protein tissue from being excessively decomposed and becoming overly tender. If the heat treatment temperature is below 90°C, the effects of reducing enzyme activity and microorganisms may not be sufficient. If the heat treatment temperature exceeds 110°C, the fruit flavor and color may change excessively, or the browning of sugars may increase.

[0093] (c) In step, the heat-treated mangoes and pineapples may be cooled, respectively, before subsequent rapid freezing. At this time, cooling may be performed using natural cooling, air cooling, water cooling, or cooling equipment.

[0094] In step (d), the cooled mangoes and pineapples can be flash-frozen at -52 to -48°C, respectively. Flash freezing can reduce the size of ice crystals formed inside the fruit, minimize the loss of fruit tissue and flavor components, and improve the efficiency of subsequent freeze-drying. Flash freezing can be performed until the internal moisture of the mangoes and pineapples is sufficiently frozen.

[0095] In step (e), the rapidly frozen mango and pineapple can each be freeze-dried under reduced pressure. Freeze-drying can be performed by removing frozen water inside the fruit through sublimation. By using freeze-drying, the color, flavor, and porous structure of the mango and pineapple can be maintained relatively stably compared to hot air drying, and a dried product with a low moisture content can be produced that is easy to store and handle.

[0096] In step (f), the freeze-dried mango and pineapple can be ground to produce mango freeze-dried powder and pineapple freeze-dried powder, respectively. Grinding can be performed using a pin mill, hammer mill, cutter mill, roller mill, or other food grinders. The particle size of the powder can be controlled so that it is uniformly dispersed in the seasoning composition and does not have a coarse texture on the surface of the raw material.

[0097] In step (g), the tamarind pulp powder may be prepared by removing the peel and seeds of the tamarind (Tamarindus indica) fruit, separating the pulp, and then drying and grinding the pulp. Here, it is preferable that the tamarind pulp powder be prepared without using ethanol or alcohol-based extraction solvents. If necessary, water-soluble pulp powder prepared by extracting soluble components of the tamarind pulp using purified water, etc., followed by concentration and drying, may also be used. Here, the mango freeze-dried powder, pineapple freeze-dried powder, and tamarind pulp powder may be mixed in a weight ratio of 4:3:2. This weight ratio can be calculated based on the dry weight of each powder.

[0099] Sugar provides an immediately perceptible sweetness to the seasoning composition and can mitigate the salty taste and rough aftertaste derived from gochujang and vegetable amino acid powder.

[0100] Sugar may be included in an amount of 4 to 8 weight percent based on 100 weight percent of the total composition. If the content is less than 4 weight percent, the balance of sweetness, acidity, and spiciness may not be sufficiently formed, and if it exceeds 8 weight percent, the sweetness may become excessively strong or excessive browning and carbonization may occur during direct heat cooking.

[0102] The adhesive sugar may be at least one selected from the group consisting of starch syrup, starch syrup, and rice starch syrup. The adhesive sugar provides a milder and more sustained sweetness than sugar and can improve the adhesiveness and gloss of the seasoning composition.

[0103] Sticky sugars may be included in an amount of 6 to 11% by weight based on 100% by weight of the total composition. If the content is less than 6% by weight, the stickiness and coating properties of the seasoning may not be sufficient, and if it exceeds 11% by weight, the seasoning may become excessively sticky or browning and carbonization may occur excessively during direct heat cooking.

[0105] The acidity regulator may be at least one selected from vinegar and citric acid. When vinegar is used, it may be included in an amount of 0.5 to 2.0 weight% based on 100 weight% of the total composition. When citric acid is used, it may be included in an amount of 0.03 to 0.15 weight%. Vinegar and citric acid may be used together if necessary.

[0106] Acidity regulators can control sweetness caused by sugars and sticky sugars, alleviate the fermented odor and rough aftertaste of gochujang, and ensure a clean finish to the spiciness.

[0107] If the content of the acidity regulator is below the above range, the acidity and aftertaste correction effects may not be sufficient, and if it exceeds the above range, the sourness becomes excessively strong, which may impair the flavor of the gochujang and umami components.

[0109] Vegetable oil can help disperse fat-soluble flavor components, improve the diffusion of spicy and fruit flavors, and impart gloss and a soft texture to the composition. Vegetable oil may be canola oil, sunflower oil, corn oil, soybean oil, rice bran oil, grapeseed oil, or a combination thereof. Vegetable oil may be included in an amount of 0.5 to 2.5 weight percent based on 100 weight percent of the total composition. If the content is less than 0.5 weight percent, the effects of flavor diffusion and gloss improvement may not be sufficient, and if it exceeds 2.5 weight percent, the separation of the oil phase and water phase may increase or the seasoning may become excessively greasy.

[0111] Purified water may be used to dissolve or disperse each raw material and to control the final concentration and viscosity of the seasoning composition. Purified water may be included as a remainder such that the total composition, together with the sum of the essential components and additional components included as needed, makes 100% by weight.

[0113] Referring to FIG. 2, a method for preparing a spicy seasoning composition for direct cooking according to one embodiment of the present invention may include a step of preparing a mixture of umami ingredients, a viscosity stabilization system dispersion step, a flavor ingredients mixing step, a heating and stirring step, a cooling step, and an aging step.

[0114] Preparation step of umami ingredient mixture (S210)

[0115] First, a mixture of umami ingredients can be prepared by adding plant-based amino acid powder containing plant-based protein hydrolysate, yeast extract derived from Saccharomyces cerevisiae, shiitake mushroom extract, and kelp extract to purified water.

[0116] Purified water may be used while stirring to ensure that each powdered ingredient is uniformly dissolved or dispersed. Plant-based amino acid powder, yeast extract, shiitake mushroom extract, and kelp extract may be added simultaneously or sequentially.

[0117] Even if the powdered raw material is not completely dissolved, if no large aggregates visible to the naked eye remain and it is uniformly dispersed throughout the entire mixture, it can be considered that an umami raw material mixture has been formed.

[0119] Viscosity stabilization system dispersion step (S220)

[0120] A viscosity modifier based on viscosity and a gum stabilizer composed of xanthan gum and guar gum can be pre-mixed before being added to the aqueous mixture.

[0121] If gums are added directly to purified water, the outer surface of the gums hydrates rapidly, potentially forming aggregates with dry powder remaining inside. By pre-mixing a starch-based viscosity modifier with a gum stabilizer, gum particles are dispersed among starch particles, thereby suppressing localized aggregation and the formation of undissolved lumps when added to the aqueous phase.

[0122] Starch-based viscosity modifiers and gum stabilizers can be pre-mixed in a weight ratio of 10:1 to 20:1. It is preferable to slowly add the pre-mixed viscosity stabilizer while stirring the umami ingredient mixture.

[0123] After addition, a dispersion can be prepared by stirring until the starch-based viscosity modifier and gum stabilizer are uniformly dispersed in the entire mixture.

[0125] Flavor ingredient mixing step (S230)

[0126] A mixture can be prepared by adding gochujang, red pepper powder, ginger paste, onion concentrate, apple puree, complex fruit powder, sugar, adhesive sugars, acidity regulators, and vegetable oil to the above dispersion. The high-viscosity gochujang and adhesive sugars can be added in portions while stirring. Powdered ingredients such as red pepper powder and complex fruit powder can be added slowly to prevent aggregation. Vegetable oil can be added after the aqueous ingredients and solids are sufficiently mixed to ensure uniform dispersion. However, the order of addition may be changed depending on the physical properties of the ingredients or the manufacturing equipment.

[0127] After the input of each raw material is completed, stirring can be performed until visible lumps of the raw material or oil separation layers are minimized and the color and physical properties of the entire composition become uniform.

[0129] Heating and stirring step (S240)

[0130] The above mixture can be heated and stirred at 75 to 95°C for 10 to 30 minutes.

[0131] During the heating and stirring step, the starch-based viscosity modifier gelatinizes, and as xanthan gum and guar gum are hydrated, viscosity and integrity of the seasoning composition can be established. Additionally, the flavors among the raw materials can be harmonized, and microbiological stability can be improved.

[0132] If the heating temperature is less than 75°C or the heating time is less than 10 minutes, the gelatinization of starch, the hydration of gums, and the homogenization between raw materials may not be sufficient. If the heating temperature exceeds 95°C or the heating time exceeds 30 minutes, the fruit flavor may be excessively lost or the browning of sugars may increase.

[0133] It is desirable to continuously perform heating and stirring to prevent the mixture from sticking to the bottom of the cooking vessel or heating tank and to heat the entire composition to a uniform temperature.

[0135] Cooling step (S250)

[0136] The heated and stirred mixture can be cooled by natural cooling or using cooling equipment. During the cooling process, low-speed stirring can be performed as needed to reduce temperature fluctuations and the formation of a surface film. This cooling can be carried out until a temperature is reached where the flavor and viscosity of the raw materials can be stably formed during the subsequent aging stage.

[0138] Aging stage (S260)

[0139] The cooled mixture can be aged for 2 to 24 hours. During the aging process, the flavors of the vegetable umami ingredients, gochujang, fruit ingredients, sugars, and acidity regulators can be harmonized, and the viscosity formed by starch and gums can be stabilized. If the aging time is less than 2 hours, the flavors of each ingredient may not be sufficiently harmonized or the viscosity may not be stabilized. If the aging time exceeds 24 hours, the manufacturing time may be unnecessarily increased. The seasoning composition, once aged, can be commercialized by undergoing subsequent processes such as filtration, degassing, metal detection, filling, sealing, or sterilization as needed.

[0141] <Manufacture of Complex Fruit Powder>

[0142] Ripe mangoes and pineapples were washed, peeled, and the seeds or cores were removed, and then cut into pieces 10 to 20 mm in size. The cut mangoes and pineapples were each heat-treated with steam at 100°C for 15 minutes. The heat-treated mangoes and pineapples were cooled to 25°C or lower, and then flash-frozen at -50°C. The flash-frozen mangoes and pineapples were each dried in a freeze-dryer and then ground to produce mango freeze-dried powder and pineapple freeze-dried powder. Subsequently, the mango freeze-dried powder, pineapple freeze-dried powder, and tamarind pulp powder were mixed in a weight ratio of 4:3:2 to produce a composite fruit powder.

[0144] <Preparation Example 1: Preparation of Seasoning Composition>

[0145] First, 17% by weight of gochujang; 8% by weight of red pepper powder; 8% by weight of vegetable amino acid powder containing vegetable protein hydrolysate; 1% by weight of yeast extract derived from Saccharomyces cerevisiae; 0.8% by weight of shiitake mushroom extract; 0.5% by weight of kelp extract; 3% by weight of starch-based viscosity modifier; 0.2% by weight of gum stabilizer consisting of xanthan gum and guar gum; 1% by weight of ginger paste; 6% by weight of onion concentrate; 4.5% by weight of apple puree; 1.5% by weight of mixed fruit powder; 6% by weight of sugar; 8.5% by weight of corn syrup; 1.2% by weight of vinegar and 1.5% by weight of vegetable oil and the remainder being purified water were prepared, with the total weight prepared based on 100kg.

[0146] Purified water was added to a mixing container equipped with a stirrer and a heating device. While maintaining the purified water at 40 to 50°C, 8.00 kg of plant-based amino acid powder, 1.00 kg of yeast extract, 0.80 kg of shiitake mushroom extract, and 0.50 kg of kelp extract were added sequentially. Subsequently, the mixture was stirred for 10 minutes to prepare a mixture of umami ingredients in which each umami ingredient was uniformly dispersed.

[0147] 3.00 kg of starch-based viscosity modifier, 0.12 kg of xanthan gum, and 0.08 kg of guar gum were uniformly dry-mixed in a separate container. At this time, the weight ratio of the starch-based viscosity modifier to the gum stabilizer was 15:1.

[0148] The above dry mixture was added to the umami raw material mixture in small amounts while stirring for 10 to 20 minutes. The mixture was continuously stirred to prevent clumping of the starch-based viscosity modifier and gum stabilizer to produce a uniform dispersion.

[0149] 17.00 kg of gochujang, 8.00 kg of red pepper powder, 1.00 kg of ginger paste, 6.00 kg of onion concentrate, and 4.50 kg of apple puree were sequentially added to the above dispersion and stirred for 15 minutes.

[0150] Next, 1.50 kg of mixed fruit powder, 6.00 kg of sugar, 8.50 kg of corn syrup, 1.20 kg of vinegar, and 1.50 kg of vegetable oil were added and stirred for an additional 10 minutes to produce a uniform mixture.

[0151] The above mixture was heated to 85°C while stirring, and heated and stirred for 20 minutes while maintaining the temperature of the mixture at 85°C. After the heating and stirring was completed, the mixture was cooled to 30°C or lower, placed in a sealed container, and aged at 10°C for 12 hours to prepare a spicy seasoning composition for direct flame cooking.

[0153] <Comparative Example 1>

[0154] A spicy seasoning composition for direct-fire cooking was prepared using the same composition and method as in Preparation Example 1, except that 1.5% by weight of complex fruit powder was not added and an amount of purified water corresponding to that weight was added.

[0156] <Comparative Example 2>

[0157] A spicy seasoning composition for direct-fire cooking was prepared using the same composition and method as in Preparation Example 1, except that 1% by weight of yeast extract and 1.5% by weight of complex fruit powder were not added, and an amount of purified water corresponding to this weight was added.

[0159] <Experimental Example 1>

[0160] The sensory characteristics of the spicy seasoning compositions for direct-fire cooking prepared according to Preparation Example 1, Comparative Example 1, and Comparative Example 2 were evaluated.

[0161] Each seasoning composition was applied in equal amounts to chicken samples cut into the same size and weight, and then cooked under the same direct heat conditions until the center of the chicken was sufficiently cooked. After cooking, the samples were cooled at room temperature for 3 minutes and then used for sensory evaluation.

[0162] Sensory evaluation was conducted on 20 adult panelists with experience in sensory evaluation of spicy seasoning or sauce products. Each sample was marked with a randomly selected three-digit number, and the order of sample presentation was also randomized. The panelists were instructed to rinse their mouths with water between evaluations of each sample.

[0163] The evaluation criteria were set as reduction of fermented odor, harmony of umami and spiciness, balance of sweetness and sourness, flavor persistence, and overall preference. Each evaluation criterion was evaluated on the following 5-point scale, and the average value was calculated.

[0164] * Fermentation odor reduction level: 1 point indicates a very strong fermentation odor, 5 points indicate almost no fermentation odor.

[0165] Umami: 1 point is very weak, 5 points is very strong

[0166] *Harmony of spiciness: 1 point is very disharmonious, 5 points is very harmonious

[0167] *Balance of sweetness and sourness: 1 point is very unbalanced, 5 points is very balanced

[0168] *Flavor persistence: 1 point means flavor lasts very short, 5 points means flavor lasts very long

[0169] * Overall Preference: 1 point is very poor, 5 points is very good

[0170] division Fermentation odor reduction Umami Harmony Balance Flavor persistence Preference Preparation Example 1 4.4 4.6 4.5 4.6 4.5 4.6 Comparative Example 1 3.4 4.3 4.1 4.1 4.2 3.4 Comparative Example 2 2.9 3.1 3.4 3.9 3.0 3.0

[0172] As shown in Table 1 above, Preparation Example 1, which contains both yeast extract and complex fruit powder, was generally superior to Comparative Example 1 and Comparative Example 2 in terms of reduced fermentation odor, harmony of umami and spiciness, balance of sweetness and sourness, flavor persistence, and overall preference.

[0173] Comparative Example 1, which does not contain complex fruit powder, showed lower reduction in fermented odor, harmony of spiciness, balance of sweetness and sourness, and overall preference compared to Preparation Example 1. From this, it was confirmed that complex fruit powder containing mango freeze-dried powder, pineapple freeze-dried powder, and tamarind pulp powder in a weight ratio of 4:3:2 contributes to mitigating the characteristic fermented odor of gochujang and improving the balance of spiciness, sweetness, and sourness.

[0174] Meanwhile, Comparative Example 2, which did not contain either yeast extract or complex fruit powder, showed lower umami and flavor persistence than Comparative Example 1, which contained yeast extract but did not contain complex fruit powder. From this, it was confirmed that yeast extract derived from Saccharomyces cerevisiae contributes to imparting depth and persistence of umami and flavor to seasoning compositions without using animal-derived ingredients.

[0175] Therefore, it was confirmed that using a yeast extract derived from Saccharomyces cerevisiae together with the aforementioned complex fruit powder can ensure the persistence of umami and flavor even under pork-free and alcohol-free conditions, while mitigating the fermented odor of gochujang and pungent spiciness, and improving the overall flavor balance and palatability.

[0177] As described above, although the present invention has been explained by limited embodiments and drawings, the present invention is not limited thereto, and it is obvious that various modifications and variations are possible within the scope of the technical spirit of the present invention and the equivalent scope of the claims described below by those skilled in the art to which the present invention belongs.

Claims

Claim 1 Based on 100% by weight of the total composition, 14 to 20% by weight of gochujang; 6 to 10% by weight of red chili powder; 6 to 10% by weight of plant amino acid powder containing plant protein hydrolysate; 0.5 to 2.0% by weight of yeast extract derived from Saccharomyces cerevisiae; 0.3 to 1.5% by weight of shiitake mushroom extract; 0.2 to 1.0% by weight of kelp extract; 2.0 to 4.5% by weight of starch-based viscosity modifier; 0.1 to 0.4% by weight of gum stabilizer composed of xanthan gum and guar gum; 0.5 to 2.0% by weight of ginger paste; 3 to 10% by weight of onion concentrate; and 2 to 7% by weight of apple puree. A spicy seasoning composition for direct-fire cooking, characterized by comprising: 1 to 2 weight% of a complex fruit powder mixed in a weight ratio of 4:3:2 of freeze-dried mango powder, freeze-dried pineapple powder, and tamarind pulp powder; 4 to 8 weight% of sugar; 6 to 11 weight% of at least one adhesive sugar selected from the group consisting of corn syrup, starch syrup, and rice starch syrup; at least one acidity regulator selected from (i) 0.5 to 2.0 weight% of vinegar and (ii) 0.03 to 0.15 weight% of citric acid; 0.5 to 2.5 weight% of vegetable oil; and purified water, and not comprising pork-derived ingredients, added ethanol, alcohol-based flavor extracts, and separately added capsaicin. Claim 2 A spicy seasoning composition for direct-fire cooking according to claim 1, characterized in that the yeast extract is obtained by autolyzing or enzymatically hydrolyzing Saccharomyces cerevisiae. Claim 3 A spicy seasoning composition for direct-fire cooking according to claim 1, wherein the composite fruit powder is prepared by a process comprising: (a) washing and cutting the mango and pineapple, respectively; (b) heat-treating the prepared mango and pineapple, respectively, at 90 to 110°C for 15 minutes; (c) cooling the heat-treated mango and pineapple; (d) rapidly freezing the cooled mango and pineapple, respectively, at -52 to -48°C; (e) freeze-drying the rapidly frozen mango and pineapple, respectively; (f) grinding the freeze-dried mango and pineapple, respectively, to produce mango freeze-dried powder and pineapple freeze-dried powder; and (g) mixing the mango freeze-dried powder, pineapple freeze-dried powder, and tamarind pulp powder in a weight ratio of 4:3:

2. Claim 4 A method for preparing a spicy seasoning composition for direct-fire cooking according to claim 1, comprising: (a) a step of preparing an umami ingredient mixture by adding a plant-based amino acid powder containing a plant-based protein hydrolysate, a yeast extract derived from Saccharomyces cerevisiae, a shiitake mushroom extract, and a kelp extract to purified water; (b) a step of preparing a dispersion by pre-mixing a starch-based viscosity modifier and a gum stabilizer, adding them to the umami ingredient mixture, and stirring; (c) a step of preparing a mixture by adding gochujang, red chili powder, ginger paste, onion concentrate, apple puree, a complex fruit powder mixed in a weight ratio of 4:3:2 of freeze-dried mango powder, freeze-dried pineapple powder, and tamarind pulp powder, sugar, a sticky sugar, an acidity modifier, and a vegetable oil to the dispersion; (d) a step of heating and stirring the mixture at 75 to 95°C for 10 to 30 minutes; and (e) the heating A method for preparing a spicy seasoning composition for direct flame cooking, comprising the steps of: cooling a stirred mixture; and (f) aging the cooled mixture for 2 to 24 hours, wherein pork-derived components, ethanol, alcohol-based flavor extracts, and capsaicin are not separately added during the manufacturing process. Claim 5 A method for preparing a spicy seasoning composition for direct-fire cooking according to claim 4, characterized by pre-mixing the starch-based viscosity modifier and the gum stabilizer in a weight ratio of 10:1 to 20:1 and then adding them to the umami raw material mixture.

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