Tablet-type seasoning having improved solubility and preparation method thereof

Abstract

The present application relates to tablet-type seasoning having improved solubility, and a preparation method thereof.

Description

Tablet-type seasoning with improved solubility and method for producing the same

[0001] The present application relates to a tablet-type seasoning with improved solubility and a method for producing the same.

[0002] In the past, to make broth, raw ingredients such as anchovies or beef bones were put directly into a cooking utensil such as a pot or a saucepan, boiled, and then the raw ingredients were taken out, or the broth was made by putting the raw ingredients in tea bags, etc. This method of making broth by boiling raw ingredients as mentioned above had the following problems: preparing and storing various raw ingredients was cumbersome, it took a long time to make the broth, the raw ingredients had to be removed after boiling, it was difficult to produce a consistent taste because the ratio of raw ingredients to water was not quantified, and if the raw ingredients were boiled incorrectly, the broth had the problem of having a unique fishy or off-flavor of the raw ingredients.

[0003] To solve these problems, liquid broth tablets have been developed, but they are difficult to maintain in shape and do not dissolve quickly, so improvements have been required.

[0004] [Prior Art Literature]

[0005] [Patent Document]

[0006] Republic of Korea Publication Patent No. 10-2020-0120460

[0007] One object of the present application is to provide a tableted seasoning having a tableted form with improved solubility.

[0008] Another object of the present application is to provide a method for producing a tablet-type seasoning having a tableted form with improved solubility.

[0009] In order to achieve the above object, one aspect of the present application provides a method for producing a tablet-type seasoning, comprising the following steps:

[0010] a) A step of manufacturing a powdered raw material by powdering at least one raw material selected from the group consisting of anchovy, deopori, and bone extract;

[0011] b) a step of preparing a liquid raw material by mixing at least one raw material selected from the group consisting of yeast extract and oil with water;

[0012] c) a step of mixing the liquid raw material into the powder raw material to granulate the raw material; and

[0013] d) A step of compressing the above granulated raw material into tablets.

[0014]

[0015] Hereinafter, the present application will be described in detail.

[0016] One aspect of the present application provides a method for producing a tablet-type seasoning.

[0017] The method for manufacturing a tablet-type seasoning of the present application comprises the steps of: a) preparing a powdered raw material by pulverizing at least one raw material selected from the group consisting of anchovy, dried pollack, and bone extract; b) preparing a liquid raw material by mixing at least one raw material selected from the group consisting of yeast extract and oil with water; c) granulating the raw material by mixing the liquid raw material with the powdered raw material; and d) compressing the granulated raw material.

[0018] In this application, the term "tablet-type seasoning" means a seasoning manufactured by tableting powdered seasoning raw materials into a solid, and is also commonly referred to as coin broth, coin seasoning, etc. When the tablet-type seasoning is generally added to water or broth and boiled to make soups or stews, the tablet-type seasoning dissolves, and the seasoning components within the seasoning come out, imparting the flavor of the seasoning components to the broth.

[0019] In the present application, the powder raw material is a powder-type raw material manufactured from one or more raw materials selected from the group consisting of anchovy, deopori, and bone extract.

[0020] In one embodiment, the tablet-type seasoning may include powdered raw materials of anchovies and deopori.

[0021] In one embodiment, the tablet-type seasoning may include a powdered raw material of a bone extract.

[0022] In one embodiment, the powder raw material of the tablet-type seasoning may further include at least one raw material selected from the group consisting of kelp concentrate powder and vegetable concentrate powder.

[0023] In one embodiment, the powder raw material may further include at least one raw material selected from the group consisting of soybean fermentation extract powder, pepper powder, soy sauce raw material powder, maltodextrin, refined salt, yeast extract, milk powder, starch, and Korean beef concentrate powder.

[0024] The above anchovy is a saltwater fish of the anchovy family of the mackerel order, and can be used to flavor soup or stock. In the present application, the anchovy may include dried anchovy, anchovy extract, anchovy concentrate, or powder thereof.

[0025] The above-mentioned dipori is a saltwater fish of the herring family in the order Mackerel, and can be used to flavor soup or stock. In the present application, dipori can include dipori dried product, dipori extract, dipori concentrate, or powder thereof.

[0026] The above bone extract refers to an extract obtained from bone as a raw material, and the extraction includes an extract obtained by extracting bone with a solvent, and the solvent may include water, but is not limited thereto. The extraction method may use an extraction method known in the food industry, and includes, for example, an extract obtained through a hot water extraction method.

[0027] In one embodiment, the bone extract may include a bone extract, a dried product of the bone extract, or a powder thereof.

[0028] The above vegetable concentrate powder may be a powdered extract of vegetable food raw materials, and may be, for example, a powdered extract of vegetables such as garlic, onion, radish, and green onion.

[0029] The above kelp concentrate powder may be powdered kelp concentrate.

[0030] The above soybean fermentation extract powder may be a powdered soybean fermentation extract obtained by extracting soybean fermentation product.

[0031] The above Korean beef concentrate powder may be obtained by concentrating Korean beef or an extract thereof and then pulverizing the concentrate.

[0032] The above refined salt refers to a food material that imparts a salty taste to food, and may include, but is not limited to, salt, sodium chloride (NaCl), potassium chloride (KCl), ammonium chloride (NH4Cl), calcium chloride (CaCl2), magnesium chloride (MgCl2), or powder thereof.

[0033] The above soy sauce raw material powder may be a powder obtained by drying, extracting or concentrating soy sauce and then pulverizing the dried product, extract or concentrate of soy sauce.

[0034] The above pepper is the fruit of the pepper tree, and may be a plant substance that adds flavor or aroma to food and stimulates appetite.

[0035] The above-mentioned powdered milk refers to a food product made by removing moisture from milk and turning it into a powdered form, also called powdered milk. In the present application, the above-mentioned powdered milk may include whole milk powder, skim milk powder, sweetened milk powder, and formulated milk powder.

[0036] The above lactose is a natural sweetener that provides a sweet taste and may be the same as milk sugar or lactose.

[0037] The above starch is a starch particle that exists in the roots, tubers, stems, fruits, and seeds of plants, and its size and shape vary depending on the type of plant.

[0038] In one embodiment, the starch may be, but is not limited to, potato starch, sweet potato starch, tapioca starch, wheat flour, or specifically corn starch.

[0039] In one embodiment, the anchovy or anchovy powder may be included in an amount of 20 to 60 wt% based on the total weight of the tablet-type seasoning.

[0040] Specifically, the anchovy or anchovy powder may be included in an amount in a range selected from the group consisting of a lower limit selected from the group consisting of 21, 22, 23, 24, 25, 26, 27, 28, 29, 30 and 31 wt% and an upper limit selected from the group consisting of 43, 45, 47, 49, 51, 53, 55, 57, 59 and 60 wt% based on the total weight of the tablet-type seasoning,

[0041] For example, the anchovy or anchovy powder may be included in an amount of 20 to 60 wt%, 21 to 59 wt%, 22 to 57 wt%, 23 to 55 wt%, 24 to 53 wt%, 25 to 51 wt%, 26 to 50 wt%, 27 to 49 wt%, 28 to 47 wt%, 29 to 45 wt%, or 30 to 43 wt%, based on the entire tablet-type seasoning.

[0042] In one embodiment, the dipori or dipori powder may be included in an amount of 0.1 to 15 wt% based on the total weight of the tablet-type seasoning.

[0043] Specifically, the dipori or dipori powder may be included in an amount in a range selected from the group consisting of a lower limit selected from the group consisting of 0.1, 0.3, 0.5, 0.7, 0.9, 1, 1.1, 1.2, 1.3, 1.4, 1.5, 1.6, 1.7, 1.8, 1.9 and 2 wt% and an upper limit selected from the group consisting of 5, 6, 7, 8, 9, 10, 11, 12, 13, 14 and 15 wt%, based on the total weight of the tablet-type seasoning. For example, the deporin may be included in an amount of 0.1 to 15 wt%, 0.5 to 14 wt%, 0.7 to 13 wt%, 0.9 to 12 wt%, 1 to 11 wt%, 1.2 to 10 wt%, 1.4 to 9 wt%, 1.6 to 8 wt%, 1.8 to 7 wt%, 1.9 to 6 wt%, or 2 to 5 wt% based on the total weight of the tablet-type seasoning.

[0044] In one embodiment, the bone extract may be included in an amount of 0.5 to 50 wt% based on the total weight of the tablet-type seasoning.

[0045] Specifically, the bone extract may be included in an amount in a range selected from the group consisting of a lower limit selected from the group consisting of 0.5, 1, 1.5, 2, 2.5, 3, 3.5, 4, 4.5, 5, 5.5, 6, 6.5, 7, 7.5 and 8 wt% and an upper limit selected from the group consisting of 28, 30, 32, 34, 36, 38, 40, 42, 44, 46, 48 and 50 wt%, based on the total weight of the tablet-type seasoning. For example, the bone extract may be included in an amount of 0.5 to 50 wt%, 1.5 to 46 wt%, 2.5 to 44 wt%, 3.5 to 42 wt%, 4.5 to 40 wt%, 5.5 to 38 wt%, 6 to 36 wt%, 6.5 to 34 wt%, 7 to 32 wt%, 7.5 to 30 wt%, or 8 to 28 wt%, based on the entire tablet-type seasoning.

[0046] In one embodiment, the vegetable concentrate powder may be included in an amount of 0.5 to 10 wt% based on the total weight of the tablet-type seasoning.

[0047] Specifically, the vegetable concentrate powder may be included in an amount within a range selected from the group consisting of a lower limit selected from the group consisting of 0.5, 0.6, 0.7, 0.8, 0.9, 1, 1.1, 1.2, 1.3, 1.4, 1.5, 1.6, 1.7, 1.8, 1.9 and 2 wt% and an upper limit selected from the group consisting of 4, 4.5, 5, 5.5, 6, 6.5, 7, 7.5, 8, 8.5, 9, 9.5 and 10 wt%, based on the total weight of the tablet-type seasoning. For example, the vegetable concentrate powder may be included in an amount of 0.5 to 10 wt%, 0.7 to 9.5 wt%, 0.9 to 9 wt%, 1.1 to 8.5 wt%, 1.2 to 8 wt%, 1.5 to 7.5 wt%, 1.6 to 7 wt%, 1.7 to 6.5 wt%, 1.8 to 6 wt%, 1.9 to 5 wt%, or 2 to 4 wt%, based on the entire tablet-type seasoning.

[0048] In one embodiment, the kelp concentrate powder may be included in an amount of 0.1 to 10 wt% based on the total weight of the tablet-type seasoning.

[0049] Specifically, the kelp concentrate powder may be included in an amount within a range selected from the group consisting of a lower limit selected from the group consisting of 0.1, 0.2, 0.3, 0.4, 0.5, 0.6, and 0.7 wt%, and an upper limit selected from the group consisting of 2, 3, 4, 5, 6, 7, 8, 9, and 10 wt%, based on the total weight of the tablet-type seasoning. For example, the kelp concentrate powder may be included in an amount of 0.1 to 10 wt%, 0.2 to 9 wt%, 0.3 to 8 wt%, 0.4 to 7 wt%, 0.5 to 6 wt%, 0.5 to 5 wt%, 0.5 to 4 wt%, 0.6 to 3 wt%, or 0.7 to 2 wt%, based on the total weight of the tablet-type seasoning.

[0050] In one embodiment, the soybean fermentation extract powder may be included in an amount of 0.5 to 10 wt% based on the total weight of the tablet-type seasoning.

[0051] Specifically, the kelp concentrate powder may be included in an amount within a range selected from the group consisting of a lower limit selected from the group consisting of 0.5, 1, 1.5, 2, 2.5, and 3 wt%, and an upper limit selected from the group consisting of 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, and 15 wt%, based on the total weight of the tablet-type seasoning. For example, the kelp concentrate powder may be included in an amount of 0.5 to 15 wt%, 1 to 13 wt%, 1.5 to 11 wt%, 2 to 9 wt%, 2.5 to 7 wt%, 3 to 6 wt%, or 3 to 5 wt%, based on the total weight of the tablet-type seasoning.

[0052] In one embodiment, the dextrin may be included in an amount of 0.1 to 20 wt% based on the total weight of the tablet-type seasoning.

[0053] Specifically, the dextrin may be included in an amount in a range selected from the group consisting of a lower limit selected from the group consisting of 0.1, 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9, and 1 wt% and an upper limit selected from the group consisting of 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, and 20 wt% based on the total weight of the tablet-type seasoning. For example, dextrin may be included in an amount of 0.1 to 20 wt%, 0.2 to 19 wt%, 0.3 to 18 wt%, 0.4 to 17 wt%, 0.5 to 16 wt%, 0.6 to 15 wt%, 0.7 to 14 wt%, 0.8 to 13 wt%, 0.9 to 12 wt%, or 1 to 10 wt%, based on the entire tablet-type seasoning.

[0054] In one embodiment, the soy sauce powder raw material may be included in an amount of 0.5 to 15 wt% based on the total weight of the tablet-type seasoning.

[0055] Specifically, the soy sauce powder raw material may be included in an amount in a range selected from the group consisting of a lower limit selected from the group consisting of 0.5, 1, 1.5, 2, 2.5, 3, 3.5, and 4 wt% of the sweetener, and an upper limit selected from the group consisting of 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, and 15 wt%, based on the total weight of the tablet-type seasoning. For example, the soy sauce powder raw material may be included in an amount of 0.5 to 15 wt%, 1 to 13 wt%, 1.5 to 11 wt%, 2 to 9 wt%, 2.5 to 7 wt%, 3 to 5 wt%, or 4 to 5 wt%, based on the total weight of the tablet-type seasoning.

[0056] In one embodiment, the refined salt may be included in an amount of 10 to 50 wt% based on the total weight of the tablet-type seasoning.

[0057] Specifically, the refined salt may be included in an amount within a range selected from the group consisting of a lower limit selected from the group consisting of 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23 and 25 wt% and an upper limit selected from the group consisting of 31, 32, 34, 36, 38, 40, 42, 44, 46, 48 and 50 wt%, based on the total weight of the tablet-type seasoning. For example, the refined salt may be included in an amount of 10 to 50 wt%, 12 to 46 wt%, 14 to 44 wt%, 16 to 42 wt%, 18 to 40 wt%, 19 to 38 wt%, 20 to 36 wt%, 21 to 34 wt%, 22 to 32 wt%, 23 to 30 wt%, or 23 to 31 wt% based on the entire tablet-type seasoning.

[0058] In one embodiment, the pepper may be included in an amount of 0.05 to 10 wt% based on the total weight of the tablet-type seasoning.

[0059] Specifically, the pepper may be included in an amount in a range selected from a group consisting of a lower limit selected from the group consisting of 0.05, 0.07, 0.09, 0.1, 0.11, 0.12, 0.13 0.14, 0.15, 0.16, 0.17, 0.18, 0.19 and 0.2 wt% and an upper limit selected from the group consisting of 1, 2, 3, 4, 5, 6, 7, 8, 9 and 10 wt% based on the total weight of the tablet-type seasoning. For example, pepper may be included in an amount of 0.05 to 10 wt%, 0.07 to 9 wt%, 0.09 to 8 wt%, 0.1 to 7 wt%, 0.12 to 6 wt%, 0.14 to 5 wt%, 0.16 to 4 wt%, 0.18 to 3 wt%, 0.19 to 2 wt%, or 2 to 1 wt%, based on the total weight of the tablet-type seasoning.

[0060] In one embodiment, the powdered milk may be included in an amount of 1 to 20 wt% based on the total weight of the tablet-type seasoning.

[0061] Specifically, the powdered milk may be included in an amount within a range selected from the group consisting of a lower limit selected from the group consisting of 1, 2, 3, 4, 5, 6, 7, 8, and 9 wt%, and an upper limit selected from the group consisting of 11, 12, 13, 14, 15, 16, 17, 18, 19, and 20 wt%, based on the total weight of the tablet-type seasoning. For example, the powdered milk may be included in an amount of 1 to 20 wt%, 2 to 19 wt%, 3 to 18 wt%, 4 to 17 wt%, 5 to 16 wt%, 6 to 15 wt%, 7 to 14 wt%, 8 to 13 wt%, 9 to 12 wt%, or 9 to 11 wt%, based on the total weight of the tablet-type seasoning.

[0062] In one embodiment, lactose may be included in an amount of 0.5 to 10 wt% based on the total weight of the tablet-type seasoning.

[0063] Specifically, the lactose may be included in an amount selected from the group consisting of a lower limit selected from the group consisting of 0.5, 1, 1.5, 2, 2.5, and 3 wt%, and an upper limit selected from the group consisting of 5, 6, 7, 8, 9, and 10 wt%, based on the total weight of the tablet-type seasoning. For example, the lactose may be included in an amount of 0.5 to 10 wt%, 1 to 9 wt%, 1.5 to 8 wt%, 2 to 7 wt%, 2.5 to 6 wt%, or 3 to 5 wt%, based on the total weight of the tablet-type seasoning.

[0064] In one embodiment, the starch may be included in an amount of 0.05 to 10 wt% based on the total weight of the tablet-type seasoning.

[0065] Specifically, the starch may be included in an amount in a range selected from the group consisting of a lower limit selected from the group consisting of 0.05, 0.06, 0.07, 0.08, 0.09, and 0.1 wt%, and an upper limit selected from the group consisting of 5, 6, 7, 8, 9, and 10 wt%, based on the total weight of the tablet-type seasoning. For example, the starch may be included in an amount of 0.05 to 10 wt%, 0.06 to 9 wt%, 0.07 to 8 wt%, 0.08 to 7 wt%, 0.09 to 6 wt%, or 0.1 to 5 wt%, based on the total weight of the tablet-type seasoning.

[0066] In one embodiment, the Korean beef concentrate powder may be included in an amount of 0.1 to 10 wt% based on the total weight of the tablet-type seasoning.

[0067] Specifically, the Korean beef concentrate powder may contain starch in an amount selected from the group consisting of a lower limit selected from the group consisting of 0.1, 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, and 0.9 wt%, and an upper limit selected from the group consisting of 3, 4, 5, 6, 7, 8, 9, and 10 wt%, based on the total weight of the tablet-type seasoning. For example, the Korean beef concentrate powder may contain starch in an amount of 0.1 to 10 wt%, 0.2 to 9 wt%, 0.3 to 8 wt%, 0.4 to 7 wt%, 0.5 to 6 wt%, 0.6 to 5 wt%, 0.7 to 4 wt%, or 0.9 to 3 wt%, based on the total weight of the tablet-type seasoning.

[0068] The manufacturing of the above powder raw material may be performed by mixing at least one raw material selected from the group consisting of anchovy, dried pollack, bone extract, vegetable concentrate powder, kelp concentrate powder, soybean fermentation extract powder, pepper powder, soy sauce raw material powder maltodextrin, refined salt, yeast extract, milk powder, starch, and Korean beef concentrate powder, and then manufacturing the mixture of the raw materials into a powder raw material using a device or apparatus that can be used by a person skilled in the art for powdering, for example, a mixer or grinder.

[0069] In the method of the present application, a liquid raw material is prepared by mixing at least one raw material selected from the group consisting of yeast extract and oil with water.

[0070] The above liquid raw material refers to a raw material in a liquid state, and the liquid raw material of the present application may include at least one selected from the group consisting of yeast extract and oil.

[0071] Purified water may be added to the above liquid raw material to adjust the properties of the raw material.

[0072] The purified water may be added to the liquid raw material in an amount of 6 to 12 wt%, 6 to 11 wt%, or 5 to 10 wt% based on the total weight of the tablet-type seasoning.

[0073] The above yeast extract refers to an extract of yeast or a powder thereof. The yeast is a unicellular eukaryotic microorganism belonging to the fungus kingdom, and is also used as a food additive.

[0074] The above-mentioned oils and fats refer to foods whose main component is fat, and include oil and fat. The oil may be animal oil or vegetable oil, and the animal oil may be butter obtained from animal milk or tallow obtained from animal fatty tissue, and may be, for example, beef tallow, lard, horse fat, whale oil, lamb fat, goat fat, chicken fat, goose fat, or fish oil, but is not limited thereto. The vegetable oil may be, but is not limited to, soybean oil, olive oil, palm oil, corn oil, palm olein oil, palm stearin oil, coconut oil, canola oil, and sunflower oil.

[0075] The solid content of the above liquid raw material may be 20 wt% or less, and specifically, 1 to 20 wt%, 2 to 19 wt%, 3 to 18 wt%, 2 to 17 wt%, 3 to 16 wt%, or 3 to 15 wt%, based on the total weight of the liquid raw material.

[0076] In one embodiment, the yeast extract may be included in an amount of 1 to 30 wt% based on the total weight of the liquid raw material.

[0077] Specifically, the yeast extract may be included in an amount selected from the group consisting of a lower limit selected from the group consisting of 1, 1.5, 2, 2.5, 3, 3.5, and 4 wt%, and an upper limit selected from the group consisting of 14, 16, 18, 20, 22, 24, 26, 28, and 30 wt%, based on the total weight of the liquid raw material. For example, the yeast extract may be included in an amount of 1 to 30 wt%, 1.5 to 28 wt%, 2 to 26 wt%, 2.5 to 24 wt%, 3 to 22 wt%, 3.5 to 20 wt%, or 4 to 14 wt%, based on the total weight of the liquid raw material.

[0078] In one embodiment, the maintenance agent may be included in an amount of 0.1 to 10 wt% based on the total weight of the liquid raw material.

[0079] Specifically, the fat may be included in an amount within a range selected from the group consisting of a lower limit selected from the group consisting of 0.1, 0.15, 0.2, 0.25, 0.3, 0.35, 0.4, 0.45, and 0.5 wt%, and an upper limit selected from the group consisting of 4, 5, 6, 7, 8, 9, and 10 wt%, based on the total weight of the liquid raw material. For example, the fat may be included in an amount of 0.1 to 10 wt%, 0.2 to 9 wt%, 0.3 to 8 wt%, 0.35 to 7 wt%, 0.4 to 6 wt%, 0.45 to 5 wt%, or 0.5 to 4 wt%, based on the total weight of the liquid raw material.

[0080] The manufacturing of the above liquid raw material may be accomplished by putting at least one raw material selected from the group consisting of the yeast extract and oils into water, heating it, and dissolving it to manufacture the liquid raw material.

[0081] In the method of the present application, the liquid raw material is mixed with the powder raw material to granulate the raw material.

[0082] The description of the above powder raw material and the above liquid raw material is the same as that described above, so it will not be described again.

[0083] In this application, the granules refer to small-sized raw material particles produced by mixing powder raw materials and liquid raw materials.

[0084] Mixing the powder raw material and the liquid raw material for granulation of the above raw material may include spraying (atomizing) the liquid raw material onto the powder raw material.

[0085] Specifically, the step of producing the granules may be to spray the liquid raw material on the surface of the powder raw material to bind the liquid raw material to the powder raw material and granulate it, or to spray the liquid raw material on the surface of the powder raw material and homogeneously mix it to form a granulated raw material.

[0086] In the step of mixing the powder raw material and the liquid raw material, the liquid raw material may be mixed in an amount of 20 wt% or less, specifically, 1 to 20 wt%, 2 to 19 wt%, 3 to 18 wt%, 4 to 17 wt%, 5 to 16 wt%, or 6 to 13 wt%, based on the total weight of the mixture of the liquid raw material and the powder raw material. The powder raw material may be mixed in an amount of 80 wt% or more, specifically, 80 to 99 wt%, 81 to 98 wt%, 82 to 97 wt%, 83 to 96 wt%, 84 to 95 wt%, 85 to 94 wt%, or 87 to 94 wt%, based on the total weight of the mixture of the liquid raw material and the powder raw material. When the content of the above liquid raw material or powder raw material satisfies the above range, the phenomenon of powder flying, the phenomenon of liquid raw material clumping within the granules, etc. are prevented, so that granulation of the raw material can proceed easily.

[0087] Additionally, in the mixing step of the powder raw material and the liquid raw material, the mixing ratio of the liquid raw material: powder raw material may be 1:5 to 1:15, 1:5.5 to 1:13, or 6:94 to 13:87.

[0088] When mixing the above liquid raw material into the powder raw material, the liquid raw material can be used in a range of 8 to 15 wt% based on the total weight of the tablet-type seasoning.

[0089] When a tablet type seasoning is manufactured through compression of the granulated raw material as described above, a porous structure can be formed within the seasoning.

[0090] In one embodiment, the porous structure of the tablet-type seasoning may have pores, and the pores may have an average size of 70 to 400 μm, specifically, 80 to 390 μm, 90 to 380 μm, 100 to 350 μm, 110 to 330 μm, 110 to 300 μm, 110 to 280 μm, 110 to 250 μm, 110 to 230 μm, 120 to 230 μm, 120 to 220 μm, or 120 to 210 μm.

[0091] In the step of producing the above granules, the granulation method is not limited to any technique that can be used by a person skilled in the art for granulation. Specifically, the liquid raw material is continuously sprayed onto the powder raw material, and particles of a certain size range formed by the spraying are homogeneously mixed to form granules.

[0092] The granulation process is described in more detail as follows:

[0093] The manufactured powder and liquid raw materials are weighed, and the liquid raw material is emulsified in batches. The manufactured liquid raw material is supplied in a fixed amount when the powder raw material is supplied. The liquid raw material is sprayed onto the powder raw material, and at this time, the powder raw material is dissolved and bound to the sprayed liquid raw material, and the bonding between the raw materials occurs to form granule particles. Next, the raw material including the granule particles is dried in a fluidized bed hot air dryer. The temperature of the dryer is maintained in the temperature range of 40-70℃, and the raw material is dried so that the moisture content becomes 40% or less. The manufactured granule powder is transferred to a conveyor belt and then supplied to a product hopper. The granule powder supplied to the product hopper is stored in a packaging container at a fixed weight.

[0094] In the granulation step of the above raw materials, physical changes, such as combining with liquid raw materials, are applied to the powder raw materials, and the powder raw materials and liquid raw materials are mixed to form granulated raw materials. When the granulated raw materials are manufactured into a tablet-type seasoning product through tableting, the binding properties between the raw materials are improved, and a porous structure including voids is formed between the raw materials. Due to the porous structure of the tablet-type seasoning as described above, the solubility of the seasoning is improved (the rapid dissolution characteristic is improved), and the preference for the seasoning can be further enhanced.

[0095] In a specific embodiment of the present application, the differences in the cross-sectional structure of the tablet-type seasoning depending on whether the raw materials in step c) were granulated or not were analyzed. As a result, it was confirmed that the tablet-type seasoning manufactured through the granulation step in step c) of the present application exhibited a porous structure including voids between the raw materials after tableting, unlike the tablet-type seasoning manufactured by simply mixing the raw materials.

[0096] In a specific example of the present application, the dissolution time of a tablet-type seasoning was measured depending on whether the raw materials in step c) were granulated. As a result, it was confirmed that the tablet-type seasoning manufactured through the granulation step in step c) of the present application had an average dissolution time shortened by approximately 1 / 3 compared to the tablet-type seasoning manufactured by simply mixing the raw materials.

[0097] In addition, through the granulation step of the raw material of the present application, the hardness of the tablet-type seasoning produced by tableting the granulated raw material described below can be increased.

[0098] In a specific example of the present application, the average hardness of the tablet-type seasoning was measured depending on whether the raw material in step c) was granulated. As a result, it was confirmed that the tablet-type seasoning manufactured through the granulation step of the raw material in step c) of the present application had a higher hardness value than the tablet-type seasoning manufactured by simply mixing the raw materials.

[0099] In the method of the present application, the granulated raw material is pressed into a tablet.

[0100] In the step of compressing the granulated raw material, the granulated raw material generated through the granule generation step can be compressed into a tablet.

[0101] The above extrusion means extruding a material to form it into a certain shape or form.

[0102] In the present application, tableting can be performed using a tablet press machine. The tablet press machine can be a single punch tablet press or a rotary tablet press.

[0103] In one implementation example, granulated raw materials can be fed into a feeder in a rotary tablet press and then continuously tableted to meet mold specifications.

[0104] In the step of tableting the granulated raw material, the raw material granules can be tableted into various shapes, for example, they can be tableted into the shape of a troche, cylinder, cone, truncated cone, polygonal cylinder, polypyramid, truncated polypyramid, sphere or truncated sphere, but are not limited thereto.

[0105] In one embodiment, the granulated raw material may be compressed into a troche form.

[0106] The above-mentioned troche-shaped tablet-shaped seasoning may have a larger surface area and improved solubility compared to the cylindrical coin broth.

[0107] In the step of pressing the granules, the size of the tablet may be an outer diameter of Φ10 to 30, Φ12 to 29, Φ14 to 28, Φ15 to 26 or Φ22. The tablet may have an inner diameter of Φ5 to 15, Φ7 to 13, Φ8 to 12, Φ9 to 11 or Φ10. The tablet may have a height of 0.2 to 0.14 cm, 0.3 to 0.13 cm, 0.4 to 1.2 cm, 0.5 to 0.11 cm, 0.6 to 0.1 cm or 0.7 to 0.9 cm. The tablet may have a volume of 1 to 4 cm 3 , 1.2 to 3.8 cm 3 , 1.4 to 3.6 cm 3 , 1.6 to 3.4 cm 3 , 1.8 to 3.2 cm 3 , 2 to 3 cm 3 or about 2.4 cm 3 The above-mentioned tablet may have an area of ​​4 to 24 cm 2 , 6 to 22 cm 2 , 8 to 20 cm 2 , 10 to 18 cm 2 , 12 to 16 cm 2 or about 14 cm 2The weight of the tablet may be in the range of 1 to 7 g, 2 to 6 g, 2.5 to 5.5 g, 3 to 5 g or 3.7 to 4.3 g.

[0108] In addition, the method for manufacturing a tablet-type seasoning of the present application may further include a step of drying the granulated raw material. The step of drying the granulated raw material may be performed after the step of granulating the raw material or before the step of tableting the granulated raw material.

[0109] The drying step may be performed using a method that a person skilled in the art can adopt for drying granulated raw materials. Specifically, the drying step may involve supplying air to the granulated raw material, fluidizing the granulated raw material at a temperature of 40 to 70°C, and drying the granulated raw material so that the moisture content of the granulated raw material becomes 40% or less.

[0110] In addition, the method for manufacturing a tablet-type seasoning of the present application may further include a step of packaging the tablet-type seasoning after the step d).

[0111] The above packaging step may be to place the tablet-type seasoning into a container (packaging) and seal it with a sealer.

[0112] Another aspect of the present application provides a tableted seasoning having a tableted form with improved solubility.

[0113] In one embodiment, the tablet-type seasoning may include a) a powdered raw material which is a powder of at least one raw material selected from the group consisting of anchovy, deopori, and bone extract; and b) at least one raw material selected from the group consisting of yeast extract and oil.

[0114] In one embodiment, the powder raw material may further include at least one raw material selected from the group consisting of kelp concentrate powder and vegetable concentrate powder.

[0115] In one embodiment, the powder raw material may further include at least one raw material selected from the group consisting of soybean fermentation extract powder, pepper powder, soy sauce raw material powder, maltodextrin, refined salt, yeast extract, milk powder, starch, and Korean beef concentrate powder.

[0116] In one embodiment, the oil may include animal oil or vegetable oil.

[0117] In one embodiment, the vegetable oil may include at least one selected from the group consisting of soybean oil, olive oil, palm oil, corn oil, palm olein oil, palm stearin oil, coconut oil, canola oil, and sunflower oil.

[0118] In one embodiment, the tablet-type seasoning may further include one or more of the raw material ingredients described in the method for producing a tablet-type seasoning, which is one aspect of the present application described above.

[0119] In one embodiment, the tablet-type seasoning may include a troche form.

[0120] In one embodiment, the tablet-type seasoning may include a porous structure.

[0121] In one embodiment, the porous structure of the tablet-type seasoning may have pores, and the pores may have an average size of 70 to 400 μm, specifically, 80 to 390 μm, 90 to 380 μm, 100 to 350 μm, 110 to 330 μm, 110 to 300 μm, 110 to 280 μm, 110 to 250 μm, 110 to 230 μm, 120 to 230 μm, 120 to 220 μm, or 120 to 210 μm.

[0122] In one embodiment, the tablet-type seasoning may have an average hardness of 2.7 to 7 kg / ㎟, specifically, 2.7, 2.8, 2.9, 3, 3.1. It may be a range selected from the group consisting of any one lower limit selected from the group consisting of 3.2, and 3.3 kg / ㎟, and any one upper limit selected from the group consisting of 7, 6.5, 6.3, 6.1, 6, 5.7, 5.5, 5.3, 5, and 4.9 kg / ㎟, for example, 2.7 to 7 kg / ㎟, 2.9 to 6.5 kg / ㎟, 3 to 6.3 kg / ㎟, 3 to 6.1 kg / ㎟, 3 to 6 kg / ㎟, 3 to 5.7 kg / ㎟, 3 to 5.5 kg / ㎟, 3 to 5.3 kg / ㎟, 3 to 5 kg / ㎟, 3.1 to 5 kg / ㎟, 3.2 It may be, but is not limited to, 5 kg / ㎟, or 3.3 to 4.9 kg / ㎟.

[0123] In one embodiment, when the tablet-type seasoning is added to 10-1000 mL of water and boiled, it may take less than 1 minute for all raw materials except for the raw materials of the insoluble solid content to dissolve.

[0124] In one embodiment, when the tablet-type seasoning is added to 300 mL of water and boiled, it may take 1 minute or less for all raw materials except for raw materials with insoluble solid content to dissolve, and specifically, it may take 59 seconds or less, 58 seconds or less, 57 seconds or less, 56 seconds or less, 55 seconds or less, 54 seconds or less, 53 seconds or less, 52 seconds or less, 51 seconds or less, or 50 seconds or less.

[0125] In the above-mentioned tablet-shaped seasoning, the size of the tablet may be an outer diameter of Φ10 to 30, Φ12 to 29, Φ14 to 28, Φ15 to 26 or Φ22. The tablet may have an inner diameter of Φ5 to 15, Φ7 to 13, Φ8 to 12, Φ9 to 11 or Φ10. The tablet may have a height of 0.2 to 0.14 cm, 0.3 to 0.13 cm, 0.4 to 1.2 cm, 0.5 to 0.11 cm, 0.6 to 0.1 cm or 0.7 to 0.9 cm. The tablet may have a volume of 1 to 4 cm 3 , 1.2 to 3.8 cm 3 , 1.4 to 3.6 cm 3 , 1.6 to 3.4 cm 3 , 1.8 to 3.2 cm 3 , 2 to 3 cm 3 or about 2.4 cm 3 The above-mentioned tablet may have an area of ​​4 to 24 cm 2 , 6 to 22 cm 2 , 8 to 20 cm 2 , 10 to 18 cm 2 , 12 to 16 cm 2 or about 14 cm 2 It could be.

[0126] In one embodiment, the weight of the tablet-type seasoning may be in the range of 1 to 10 g, 1 to 9 g, 1 to 8 g, 1 to 7 g, 2 to 6 g, 2.5 to 5.5 g, 3 to 5 g or 3.7 to 4.3 g.

[0127] In one embodiment, the tablet-type seasoning may be manufactured by the method for manufacturing a tablet-type seasoning, which is one aspect of the present application described above.

[0128] In one embodiment, the tablet-type seasoning may further include one or more of the raw material ingredients described in the method for producing a tablet-type seasoning, which is one aspect of the present application described above.

[0129] Among the technical contents of the tablet-type seasoning of the present application, any part that overlaps with the technical contents described in the manufacturing method of the tablet-type seasoning, which is one aspect of the present application, is cited and will not be described again.

[0130] The present application provides a tablet-type seasoning and a method for producing the same. The tablet-type seasoning of the present application dissolves quickly (improved solubility), thereby shortening the time required to prepare broth. It also has high hardness, making it convenient for storage and distribution. Furthermore, by including a high concentration of concentrated raw materials, it can provide a high-quality broth.

[0131] However, the effects of the present application are not limited to the effects mentioned above, and other effects not mentioned will be clearly understood by those skilled in the art from the description below.

[0132] Figure 1a is a photograph of granule particles manufactured according to Example 1.

[0133] Figure 1b is a photograph of granule particles manufactured according to Example 1-2.

[0134] Figure 1c is a photograph of powder particles manufactured according to Comparative Example 1.

[0135] Figure 2 is a photograph showing an example of the appearance of a tablet-shaped seasoning in the form of a troche manufactured according to Example 1.

[0136] Figure 3 is an SEM photograph of the raw powder of the seasoning prepared according to Example 1 (granules) and Comparative Example 1 (mixture) and of the seasoning after tableting.

[0137] Figure 4 is an SEM photograph of the raw powder of the seasoning prepared according to Example 3 (granules) and Comparative Example 2 (mixing) and of the seasoning after tableting.

[0138] Hereinafter, the present application will be described in detail by way of examples. However, the following examples are intended to specifically illustrate the present application, and the contents of the present application are not limited by the following examples.

[0139] [Manufacturing Example 1]: Manufacturing of anchovy dipori flavored tablet-type seasoning

[0140] Anchovy dipori flavored tablet-type seasoning was manufactured by a granulation method (Examples 1 and 2), and anchovy dipori flavored tablet-type seasoning was manufactured by a mixing method (Comparative Example 1).

[0141]

[0142] Example 1: Preparation of anchovy dipori flavored tablet seasoning by granulation method - 1

[0143] Anchovy raw materials, dipori raw materials, and soy sauce raw materials were prepared by powdering. 40 wt% anchovy powder, 5 wt% dipori powder, 5 wt% soybean fermentation extract powder, 5 wt% soy sauce raw material powder, 2 wt% vegetable concentrate powder, 2 wt% kelp concentrate powder, 0.2 wt% pepper powder, 23.1 wt% refined salt, 11 wt% maltodextrin, and 0.2 wt% corn starch were mixed and uniformly mixed in a ribbon mixer, which was used as the powder raw material. 6 wt% yeast extract (LA05, IC Food) and 0.5 wt% palm oil were added to purified water, mixed, heated, and dissolved to prepare a liquid raw material. The prepared powder raw material and liquid raw material were weighed, and the liquid raw material was emulsified in batches. The prepared liquid raw material was supplied quantitatively when the powder raw material was supplied. The liquid raw material was used by adjusting it to be within the range of 8 to 15 wt% based on 100 wt% of the seasoning. The liquid raw material was sprayed onto the powder raw material, and at this time, the powder raw material was dissolved and bound to the sprayed liquid raw material, and as the raw materials bonded together, granule particles were formed (Fig. 1a).

[0144] Next, the raw material including the granular particles was dried in a fluidized bed hot air dryer. The temperature of the dryer was maintained in the temperature range of 40 to 70°C, and the raw material was dried so that the moisture content was 40% or less.

[0145] The above dried granules were fed into a feeder in a rotary tablet press and continuously pressed into tablets according to the mold specifications of the feeder. In order to increase the surface area of ​​the seasoning and improve solubility, the tablets were pressed into a troche shape with a hole in the center (Fig. 2). The tablets had an outer diameter of Φ22, an inner diameter of Φ10, a height of 0.80±0.1 cm, and a volume of approximately 2.4 cm. 3 , surface area approximately 14cm 2 , the weight was set within the range of 4.0±0.3g.

[0146] The above-described seasoning was supplied by transporting it to a product hopper via a conveyor belt, and the granular powder supplied to the product hopper was stored in a packaging container at a certain weight.

[0147]

[0148] Example 1-2: Changes in the content of liquid raw materials during the production of anchovy dipori-flavored tablet seasoning using a granulation method.

[0149] Powder raw materials and liquid raw materials were prepared in the same manner as in Example 1-1. The prepared powder raw materials and liquid raw materials were weighed, and the liquid raw material was emulsified in batches. The prepared liquid raw material was supplied in a fixed amount when the powder raw material was supplied. The liquid raw material was used by adjusting it to 17 wt%, which is more than 15 wt% based on 100 wt% of the seasoning. The liquid raw material was sprayed onto the powder raw material, and at this time, the powder raw material was dissolved and bound in the sprayed liquid raw material, and the bonding between the raw materials occurred, forming granules. However, since the liquid raw material was used at 17 wt% based on 100 wt% of the seasoning, the powder flew, the liquid raw material clumped within the granules, and granules of an uneven size were formed (Fig. 1b).

[0150]

[0151] Example 2: Preparation of anchovy dipori flavored tablet seasoning by granulation method -2

[0152] Anchovy raw materials, dipori raw materials, and soy sauce raw materials were prepared by powdering. 42.5 wt% anchovy powder, 3 wt% dipori powder, 3 wt% soybean fermentation extract powder, 4 wt% soy sauce raw material powder, 2 wt% vegetable concentrate powder, 2 wt% kelp concentrate powder, 0.2 wt% pepper powder, 27 wt% refined salt, 10 wt% maltodextrin, and 0.1 wt% corn starch were mixed and uniformly mixed in a ribbon mixer and used as a powder raw material. 4 wt% yeast extract (LA05, IC Food) and 1.2 wt% palm oil were added to purified water, mixed, heated, and dissolved to prepare a liquid raw material. The prepared powder raw material and liquid raw material were weighed, and the liquid raw material was emulsified in batches. The prepared liquid raw material was supplied quantitatively when the powder raw material was supplied. The liquid raw material was used in an amount ranging from 8 to 15 wt% based on 100 wt% of the seasoning. The liquid raw material was sprayed onto the powder raw material, and at this time, the powder raw material dissolved and bonded to the sprayed liquid raw material, and as the raw materials bonded together, granule particles were formed.

[0153] Next, the raw material including the granular particles was dried in a fluidized bed hot air dryer. The temperature of the dryer was maintained in the temperature range of 40 to 70°C, and the raw material was dried so that the moisture content was 40% or less.

[0154] The above dried granules were fed into a feeder in a rotary tablet press and continuously pressed into tablets according to the mold specifications of the feeder. In order to increase the surface area of ​​the seasoning and improve solubility, the tablets were pressed into a troche shape with a hole in the center. The tablets had an outer diameter of Φ22, an inner diameter of Φ10, a height of 0.80±0.1 cm, and a volume of approximately 2.4 cm. 3 , surface area approximately 14cm 2 , the weight was set within the range of 4.0±0.3g.

[0155] The above-described seasoning was supplied by transporting it to a product hopper via a conveyor belt, and the granular powder supplied to the product hopper was stored in a packaging container at a certain weight.

[0156]

[0157] Comparative Example 1: Preparation of anchovy dipori flavored tablet seasoning using a mixing method

[0158] Anchovy raw materials and deopori raw materials were prepared by powdering. 31 wt% of anchovy powder (based on raw material conversion), 2 wt% of deopori powder (based on raw material conversion), 1.7 wt% of vegetable concentrate powder (ingredient content: 20 wt% onion, 7.5 wt% garlic, 7.5 wt% green onion, and 5 wt% radish) and 1.2 wt% of kelp concentrate powder (dried kelp blend content 20.3 wt%) were combined and mixed uniformly in a ribbon mixer to prepare a powder raw material. No granules were formed when the liquid raw material was not sprayed on the powder raw material (Fig. 1c).

[0159] Without spraying the liquid raw material, the powder raw material was fed into the feeder of the rotary tablet press and continuously pressed into tablets according to the mold specifications of the feeder. In order to increase the surface area of ​​the seasoning and improve solubility, the tablets were pressed into the shape of a troche with a hole in the center. The tablets had an outer diameter of Φ22, an inner diameter of Φ10, a height of 0.80±0.1 cm, and a volume of approximately 2.4 cm. 3 , surface area approximately 14cm 2 , the weight was set within the range of 4.0±0.3g.

[0160] The above-described seasoning was supplied by transporting it to a product hopper via a conveyor belt, and the granular powder supplied to the product hopper was stored in a packaging container at a certain weight.

[0161]

[0162] [Manufacturing Example 2]: Manufacturing of bone-flavored tablet-type seasoning

[0163] A bone-flavored tablet-type seasoning was manufactured by a granulation method (Examples 3 and 4), and a bone-flavored tablet-type seasoning was manufactured by a mixing method (Comparative Example 2).

[0164]

[0165] Example 3: Preparation of bone-flavored tablet seasoning by granulation method -1

[0166] The bone stock was prepared by powdering. 28 wt% of the bone stock, 28 wt% of refined salt, 9 wt% of skimmed milk preparation (skimmed milk powder), 4 wt% of soybean fermentation extract powder, 3 wt% of vegetable concentrate powder, 3 wt% of lactose, 2 wt% of broth powder, 2 wt% of corn starch, 1 wt% of Korean beef concentrate powder, 1 wt% of kelp concentrate powder, 1 wt% of maltodextrin, and 1 wt% of pepper powder were mixed, uniformly mixed in a ribbon mixer, and used as a powdered raw material. 14 wt% of yeast extract (FIG01, IC Food) and 3 wt% of palm oil were added to purified water, mixed, heated, and dissolved to prepare a liquid raw material.

[0167] The manufactured powder and liquid raw materials were weighed, and the liquid raw material was emulsified in batches. The manufactured liquid raw material was supplied in a fixed quantity when the powder raw material was supplied. The liquid raw material was used by adjusting it to be within the range of 8-15 wt% based on 100 wt% of the seasoning. The liquid raw material was sprayed onto the powder raw material, and at this time, the powder raw material was dissolved and bound to the sprayed liquid raw material, and the bonding between the raw materials occurred, forming granule particles.

[0168] Next, the raw material including the granular particles was dried in a fluidized bed hot air dryer. The temperature of the dryer was maintained in the temperature range of 40 to 70°C, and the raw material was dried so that the moisture content was 40% or less.

[0169] The above dried granules were fed into a feeder in a rotary tablet press and continuously pressed into tablets according to the mold specifications of the feeder. In order to increase the surface area of ​​the seasoning and improve solubility, the tablets were pressed into a troche shape with a hole in the center. The tablets had an outer diameter of Φ22, an inner diameter of Φ10, a height of 0.80±0.1 cm, and a volume of approximately 2.4 cm. 3 , surface area approximately 14cm 2 , the weight was set within the range of 4.0±0.3g.

[0170] The above-described seasoning was supplied by transporting it to a product hopper via a conveyor belt, and the granular powder supplied to the product hopper was stored in a packaging container at a certain weight.

[0171]

[0172] Example 4: Preparation of bone-flavored tablet seasoning by granulation method - 2

[0173] The bone stock was prepared by powdering. 25 wt% of the bone stock, 25 wt% of refined salt, 11 wt% of skim milk preparation, 5 wt% of soybean fermentation extract powder, 2 wt% of vegetable concentrate powder, 3 wt% of lactose, 2 wt% of broth powder, 5 wt% of corn starch, 3 wt% of Korean beef concentrate powder, 2 wt% of kelp concentrate powder, 1 wt% of maltodextrin, and 1 wt% of pepper powder were mixed, uniformly mixed in a ribbon mixer, and used as a powdered raw material. 10 wt% of yeast extract (FIG01, IC Food) and 4 wt% of palm oil were added to purified water, mixed, heated, and dissolved to prepare a liquid raw material.

[0174] The manufactured powder and liquid raw materials were weighed, and the liquid raw material was emulsified in batches. The manufactured liquid raw material was supplied in a fixed quantity when the powder raw material was supplied. The liquid raw material was used by adjusting it to be within the range of 8-15 wt% based on 100 wt% of the seasoning. The liquid raw material was sprayed onto the powder raw material, and at this time, the powder raw material was dissolved and bound to the sprayed liquid raw material, and the bonding between the raw materials occurred, forming granule particles.

[0175] Next, the raw material including the granular particles was dried in a fluidized bed hot air dryer. The temperature of the dryer was maintained in the temperature range of 40 to 70°C, and the raw material was dried so that the moisture content was 40% or less.

[0176] The above dried granules were fed into a feeder in a rotary tablet press and continuously pressed into tablets according to the mold specifications of the feeder. In order to increase the surface area of ​​the seasoning and improve solubility, the tablets were pressed into a troche shape with a hole in the center. The tablets had an outer diameter of Φ22, an inner diameter of Φ10, a height of 0.80±0.1 cm, and a volume of approximately 2.4 cm. 3 , surface area approximately 14cm 2 , the weight was set within the range of 4.0±0.3g.

[0177] The above-described seasoning was supplied by transporting it to a product hopper via a conveyor belt, and the granular powder supplied to the product hopper was stored in a packaging container at a certain weight.

[0178]

[0179] Comparative Example 2: Preparation of bone-flavored tablet seasoning by mixing method

[0180] Bone extract, bone concentrate, and Korean beef were prepared by powdering. 8.6 wt% of bone extract powder, 23.5 wt% of bone concentrate powder, 0.09 wt% of Korean beef powder, 3.95 wt% of vegetable concentrate powder (ingredient content: 20 wt% green onion, 7.5 wt% garlic, 7.5 wt% green onion, and 5 wt% radish) and 0.79 wt% of kelp concentrate powder (dried kelp blend content 20.3 wt%) were mixed and uniformly mixed in a ribbon mixer, and used as a powder raw material. The powder raw material was prepared by uniformly mixing in a ribbon mixer. No granules were formed when the liquid raw material was not sprayed on the powder raw material.

[0181] Without spraying the liquid raw material, the powder raw material was fed into the feeder of the rotary tablet press and continuously pressed into tablets according to the mold specifications of the feeder. In order to increase the surface area of ​​the seasoning and improve solubility, the tablets were pressed into the shape of a troche with a hole in the center (Fig. 1). The tablets had an outer diameter of Φ22, an inner diameter of Φ10, a height of 0.80±0.1 cm, and a volume of approximately 2.4 cm. 3 , surface area approximately 14cm 2 , the weight was set within the range of 4.0±0.3g.

[0182] The above-described seasoning was supplied by transporting it to a product hopper via a conveyor belt, and the granular powder supplied to the product hopper was stored in a packaging container at a certain weight.

[0183]

[0184] [Experimental Example 1] Comparison of solubility according to granulation in tablet-type seasoning

[0185] The solubility of the tablet-type seasonings of Examples 1 and 3 manufactured by the granulation method and the tablet-type seasonings of Comparative Examples 1 and 2 manufactured by the mixing method was compared.

[0186] Specifically, the tablet-type seasonings of Comparative Examples 1 and 2 and the tablet-type seasonings of Examples 1 and 3 were put into boiling water, and the time required for all raw materials except the solid content of the insoluble raw material (such as solid matter of the anchovy raw material) to dissolve (hereinafter, dissolution time) was measured. When the water boiled at 100°C, the tablet-type seasonings of Example 1 and Biryeo-gyo 1, or the tablet-type seasonings of Example 3 and Comparative Example 2 were added simultaneously, and the shape of the tablet-type seasoning and the color of the broth were observed at 10-second intervals.

[0187] As a result, as shown in Table 1, the dissolution time of the tablet-type seasonings of Examples 1 and 3 was shorter than that of Comparative Examples 1 and 2, confirming that the tablet-type seasoning manufactured through the granulation step had better solubility than the tablet-type seasoning manufactured through the mixing method and dissolved in a shorter time.

[0188] Tablet-type seasoningAverage dissolution time (sec)Comparative example 1 (Anchovy dipori flavor seasoning - mixing method) 142.0Comparative example 2 (Seasoning with beef bone flavor - mixing method) 117.2Example 1 (Seasoning with anchovy dipori flavor - granulation method) 40.6Example 3 (Seasoning with beef bone flavor - granulation method) 49.5

[0189] [Experimental Example 2] Comparison of tablet hardness according to granulation in tablet-type seasoning

[0190] The hardness of the tablet-type seasonings of Examples 1 and 3 manufactured by the granulation method and the tablet-type seasonings of Comparative Examples 1 and 2 manufactured by the mixing method were compared and analyzed. The hardness (㎏ / ㎟) of the tablet-type seasonings of Examples 1 and 3 and Comparative Examples 1 and 2 was measured using a durometer. The hardness was measured by turning on the power of the flat-bottom durometer and converting the unit of measurement to be measured. A sample was placed between a flat tip and a manual handle, and the handle was turned until the sample was broken, and the point of breakage was measured as the corresponding hardness (㎏ / ㎟).

[0191] As a result, as shown in Table 2, it was confirmed that the hardness values ​​were greater in the tablet-type seasonings of Examples 1 and 3 than in Comparative Examples 1 and 2. Accordingly, it was found that the tablet-type seasoning of the present application had higher hardness due to bonding between granule particles according to the formation of granule particles, and that the quality stability of the product was secured.

[0192] Average hardness (㎏ / ㎟) Anchovy dipori flavor seasoning - mixing method (Comparative example 1) 1.54 Anchovy dipori flavor seasoning - granulation method (Example 1) 3.42 Beef bone flavor seasoning - mixing method (Comparative example 2) 2.59 Beef bone flavor seasoning - granulation method (Example 3) 4.84

[0193] [Experimental Example 3] Scanning Electron Microscope (SEM) Analysis of Tablet-Type Seasoning

[0194] The porous structure and the pore size of the porous structure were analyzed using a scanning electron microscope (SEM) for the seasoning raw material powder and tableted seasoning of Examples 1 and 3 manufactured by a granulation method, and the seasoning raw material powder and tableted seasoning of Comparative Examples 1 and 2 manufactured by a mixing method.

[0195] Scanning electron microscope (SEM) analysis results showed that the seasoning raw material powder of Example 1 had a larger granule structure than that of Comparative Example 1 (Fig. 3). Similarly, the seasoning raw material powder of Example 3 was confirmed to have a larger granule structure than that of Comparative Example 2 (Fig. 4).

[0196] In addition, when the cross-sectional structure of the granulated seasoning was analyzed, it was confirmed that the granulated seasoning manufactured by the granulation method of Example 1 and Example 3 had a porous structure formed by creating pores between the raw materials (Figs. 3 and 4).

[0197] In addition, as a result of measuring the average size of the pores of the porous structure from the SEM analysis data, the anchovy dipori-flavored tablet-type seasoning manufactured by the granulation method of Example 1 was measured to have an average pore size of about 200 μm, and the bone-flavored tablet-type seasoning manufactured by the granulation method of Example 3 was measured to have an average pore size of about 130 μm.

[0198] However, in the tablet-type seasonings of Comparative Examples 1 and 2 manufactured by a mixing method, almost no porous structure was formed, and accordingly, no pores or pore sizes were observed.

[0199] From the above experimental results, it was found that the tablet-type seasoning of the present application manufactured through the granulation step exhibited a porous structure, allowing water to penetrate more quickly when dissolved, and improving the palatability of the seasoning.

[0200]

[0201] Although the present invention has been described in detail only with respect to the described embodiments, it will be apparent to those skilled in the art that various modifications and variations are possible within the technical scope of the present invention, and it is natural that such modifications and variations fall within the scope of the appended claims.

Claims

1. A method for manufacturing a tablet-type seasoning comprising the following steps: a) A step of manufacturing a powdered raw material by powdering at least one raw material selected from the group consisting of anchovy, deopori, and bone extract; b) a step of preparing a liquid raw material by mixing at least one raw material selected from the group consisting of yeast extract and oil with water; c) a step of mixing the liquid raw material into the powder raw material to granulate the raw material; and d) A step of compressing the above granulated raw material into tablets.

2. In claim 1, A method for manufacturing a tablet-type seasoning, wherein the powdered raw material further includes at least one raw material selected from the group consisting of kelp concentrate powder and vegetable concentrate powder.

3. In claim 2, A method for manufacturing a tablet-type seasoning, wherein the powder raw material further includes at least one raw material selected from the group consisting of soybean fermentation extract powder, pepper powder, soy sauce raw material powder, maltodextrin, refined salt, yeast extract, milk powder, starch, and Korean beef concentrate powder.

4. In claim 1, A method for manufacturing a tablet-type seasoning, wherein the liquid raw material contains animal oil or vegetable oil.

5. In claim 4, A method for producing a tablet-type seasoning, wherein the vegetable oil comprises at least one selected from the group consisting of soybean oil, olive oil, palm oil, corn oil, palm olein oil, palm stearin oil, coconut oil, canola oil, and sunflower oil.

6. In claim 1, A method for manufacturing a tablet-type seasoning, wherein the liquid raw material is 8 to 15 wt% of the total weight of the tablet-type seasoning.

7. In claim 1, A method for manufacturing a tablet-type seasoning, wherein the solid content of the liquid raw material is 3 to 15 wt% based on the entire liquid raw material.

8. In claim 1, A method for manufacturing a tablet-type seasoning, wherein in the step c), the mixing ratio of the liquid raw material: powder raw material is 6:94 to 13:

87.

9. In claim 1, A method for producing a tablet-type seasoning, wherein mixing the liquid raw material into the powder raw material in the step c) includes spraying the liquid raw material onto the powder raw material.

10. In claim 1, A method for manufacturing a tablet-type seasoning, wherein the above manufacturing method further comprises a step of drying the granulated raw material produced in step c).

11. A tablet-type seasoning having a tableted form with improved solubility.

12. In claim 11, The above seasoning is a) powdered raw material, which is a powder of at least one raw material selected from the group consisting of anchovy, deopori, and bone extract; and b) A tablet-type seasoning comprising at least one raw material selected from the group consisting of yeast extract and oil.

13. In claim 12, A tablet-type seasoning, wherein the above powdered raw material further comprises at least one raw material selected from the group consisting of kelp concentrate powder and vegetable concentrate powder.

14. In claim 12, A tablet-type seasoning, wherein the powder raw material further comprises at least one raw material selected from the group consisting of soybean fermentation extract powder, pepper powder, soy sauce raw material powder, maltodextrin, refined salt, yeast extract, milk powder, starch, and Korean beef concentrate powder.

15. In claim 12, A tablet-type seasoning, wherein the above oils include at least one selected from the group consisting of soybean oil, olive oil, palm oil, corn oil, palm olein oil, palm stearin oil, coconut oil, canola oil, and sunflower oil.

16. In claim 11, The above seasoning is a tablet-type seasoning including a troche form.

17. In claim 11, The above seasoning is a tablet-type seasoning containing a porous structure.

18. In claim 17, A tablet-type seasoning having an average pore size of the porous structure of the above seasoning of 70 to 400 μm, 19. In claim 11, The above seasoning is a tablet-type seasoning having an average hardness of 2.7 to 7 kg / ㎟.

20. In claim 11, The above seasoning is a seasoning in which, when boiled in water, all raw materials except for insoluble solid raw materials dissolve in less than 1 minute.

21. In claim 11, A seasoning having a weight of 1 to 10 g.

22. In claim 11, A tablet-type seasoning manufactured by any one of the manufacturing methods of claims 1 to 10.

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