Tablet-type seasoning and preparation method thereof

Abstract

The present application relates to a tablet-type seasoning and a preparation method thereof.

Description

Tablet-type seasoning and method for producing the same

[0001] [Cross-citation with related applications]

[0002] This application claims the benefit of priority to Korean Patent Application No. 10-2024-0103512, filed August 3, 2024, and Korean Patent Application No. 10-2024-0121735, filed September 6, 2024, the entire contents of which are incorporated herein by reference.

[0003] [Technology]

[0004] The present application relates to a tablet-type seasoning and a method for producing the same.

[0005] 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.

[0006] 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.

[0007] [Prior Art Literature]

[0008] [Patent Document]

[0009] Republic of Korea Publication Patent No. 10-2020-0120460

[0010] One purpose of the present application is to provide a tablet-type seasoning.

[0011] Another object of the present application is to provide a method for producing a tablet-type seasoning.

[0012] One aspect of the present application provides a method for preparing a tablet-type seasoning, comprising the following steps:

[0013] a) a step of forming granules by contacting a powder raw material including at least one raw material selected from the group consisting of anchovies, deopori, and sagol with a liquid raw material including oil; and

[0014] b) Step of compressing the above granules.

[0015] Another aspect of the present application provides a tablet-type seasoning comprising: a) a powdered raw material comprising at least one raw material selected from the group consisting of anchovies, dried pollack, and dried squid; and b) a raw material comprising oil.

[0016] Hereinafter, the present application will be described in detail.

[0017] One aspect of the present application provides a method for preparing a tablet-type seasoning, comprising the following steps:

[0018] a) a step of forming granules by contacting a powder raw material including at least one raw material selected from the group consisting of anchovies, deopori, and sagol with a liquid raw material including oil; and

[0019] b) Step of compressing the above granules.

[0020] 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.

[0021] In the present application, the powder raw material may include one or more raw materials selected from the group consisting of anchovies, dried pollack, and dried squid.

[0022] In one embodiment, the powder raw material may include raw materials of anchovies and deopori.

[0023] In one embodiment, the powder raw material may include a raw material of bone.

[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, and the above anchovy can include dried anchovy, anchovy extract, anchovy concentrate, or powder thereof.

[0025] In one embodiment, the anchovy, dried anchovy, anchovy extract, anchovy concentrate or powder thereof may be included in an amount of 20 to 60 wt% based on the total weight of the tablet-type seasoning.

[0026] Specifically, the anchovies, dried anchovies, anchovy extracts, anchovy concentrates or powders thereof 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, and for example, the anchovies, dried anchovies, anchovy extracts, anchovy concentrates or powders thereof 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%, based on the total weight of the tablet-type seasoning. It may be comprised in an amount of 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%.

[0027] 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, and the dipori can include dipori dried product, dipori extract, dipori concentrate, or powder thereof.

[0028] In one embodiment, the above-mentioned dipori, dipori dried product, dipori extract, dipori concentrate or powder thereof may be included in an amount of 0.1 to 15 wt% based on the total weight of the tablet-type seasoning.

[0029] Specifically, the above-mentioned dipori, dipori dried product, dipori extract, dipori concentrate or powder thereof 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 tablet-type seasoning may be comprised 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% of dipori, dipori dried product, dipori extract, dipori concentrate, or powder thereof, based on the entire tablet-type seasoning.

[0030] The above-mentioned bones include animal bones, and specifically, livestock bones. The bones used as the raw material may include dried bone, bone extract, bone concentrate, or powder thereof. The animals may be, but are not limited to, cows, pigs, goats, rabbits, chickens, ducks, geese, horses, dogs, carp, or crucian carp.

[0031] In one embodiment, the bone extract comprises a beef bone extract. In another embodiment, the bone extract comprises a Korean beef bone extract.

[0032] In one embodiment, the bone, bone dry matter, bone extract, bone concentrate or powder thereof may be included in an amount of 0.5 to 50 wt% based on the total weight of the tablet-type seasoning.

[0033] Specifically, the bone, bone dry matter, bone extract, bone concentrate or powder thereof 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, bone dry matter, bone extract, bone concentrate or powder thereof 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.

[0034] In one embodiment, the powdered raw material may further include at least one raw material selected from the group consisting of kelp, vegetables, soybean fermentation extract, pepper, soy sauce, maltodextrin, yeast extract, milk, lactose, starch, and beef.

[0035] The above kelp may include dried kelp, kelp extract, kelp concentrate or powder thereof.

[0036] In one embodiment, the kelp, dried kelp, kelp extract, kelp concentrate or powder thereof may be included in an amount of 0.1 to 10 wt% based on the total weight of the tablet-type seasoning.

[0037] Specifically, the kelp, dried kelp, kelp extract, kelp concentrate or powder thereof 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, dried kelp, kelp extract, kelp concentrate or powder thereof 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 entire tablet-type seasoning.

[0038] The above vegetables may include vegetable dried products, vegetable extracts, vegetable concentrates or powders thereof.

[0039] In one embodiment, the vegetable may include, but is not limited to, one or more selected from the group consisting of garlic, onion, radish, and green onion. For example, in the present application, the vegetable may include one or more dried products, extracts, concentrates, or powders thereof selected from the group consisting of garlic, onion, radish, and green onion.

[0040] In one embodiment, the vegetable, dried vegetable, vegetable extract, vegetable concentrate or powder thereof may be included in an amount of 0.5 to 10 wt% based on the total weight of the tablet-type seasoning.

[0041] Specifically, the vegetable, vegetable dried product, vegetable extract, vegetable concentrate or powder thereof 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, 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.

[0042] The above soybean fermentation extract is an extract of soybean fermentation, and may include a dried product, a concentrate, or a powder thereof of the soybean fermentation extract.

[0043] In one embodiment, the soybean fermentation extract, dried product of the soybean fermentation extract, concentrate or powder thereof may be included in an amount of 0.5 to 10 wt% based on the total weight of the tablet-type seasoning.

[0044] Specifically, the soybean fermented extract, the dried product, concentrate or powder thereof of the soybean fermented extract 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.

[0045] The above pepper is the fruit of a pepper tree, and the pepper used as the raw material may include dried pepper, pepper extract, pepper concentrate, or powder thereof.

[0046] In one embodiment, the pepper, dried pepper, pepper extract or powder thereof may be included in an amount of 0.05 to 10 wt% based on the total weight of the tablet-type seasoning.

[0047] Specifically, the pepper, dried pepper, pepper extract or powder thereof 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, 0.07, 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.

[0048] The above soy sauce refers to a seasoning made by fermenting soybeans, and the soy sauce used as the raw material may include a dried product of soy sauce, a concentrate, a dried product of a concentrate, or a powder thereof.

[0049] In one embodiment, the soy sauce, the dried product of the soy sauce, the concentrate, the dried product of the concentrate, or the powder thereof may be included in an amount of 0.5 to 15 wt% based on the total weight of the tablet-type seasoning. Specifically, the soy sauce, the dried product of the soy sauce, the concentrate, the dried product of the concentrate, or the powder thereof 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, 3, 3.5, and 4 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 soy sauce, dried product of soy sauce, concentrate, dried product of concentrate, or powder thereof 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 entire tablet-type seasoning.

[0050] The yeast extract may include a yeast extract or an extract of a yeast culture. The yeast extract may include a dried product thereof, a concentrate thereof, a dried product of a concentrate thereof, or a powder thereof.

[0051] In one embodiment, the yeast extract may be included in an amount of 1 to 30 wt% based on the total weight of the tablet-type seasoning. Specifically, the yeast 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 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 tablet-type seasoning. 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.

[0052] The above maltodextrin is a dextrin produced by decomposing starch with dilute acid or amylase, and refers to a substance also called maltooligosaccharide. The maltodextrin used as the above raw material may include a dried product, a concentrate, a dried product of a concentrate, or a powder thereof.

[0053] In one embodiment, the maltodextrin, dried maltodextrin, concentrate, dried concentrate or powder thereof may be included in an amount of 0.1 to 20 wt% based on the total weight of the tablet-type seasoning.

[0054] Specifically, the dried product, concentrate, dried product of concentrate, or powder thereof of the maltodextrin 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, the dried product, concentrate, dried product of concentrate, or powder thereof of the maltodextrin 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.

[0055] The milk may include dried milk, concentrate or powder thereof, and specifically, the milk may include powdered milk, and the powdered milk may include whole milk powder, skimmed milk powder, sweetened milk powder or infant formula powder.

[0056] In one embodiment, the milk or powdered milk may be included in an amount of 1 to 20 wt% based on the total weight of the tablet-type seasoning. Specifically, the milk or 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 milk or 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 entire tablet-type seasoning.

[0057] The above lactose may include a dried product, a concentrate, a dried product of a concentrate, or a powder thereof.

[0058] In one embodiment, the lactose, its dried product, concentrate, dried product of concentrate or powder thereof may be included in an amount of 0.5 to 10 wt% based on the total weight of the tablet-type seasoning.

[0059] Specifically, the lactose, the dried product thereof, the concentrate, the dried product of the concentrate, or the powder thereof may be included in an amount of a sweetener 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, the dried product thereof, the concentrate, the dried product of the concentrate, or the powder thereof 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.

[0060] The above starch may include a dried starch, a concentrate, a dried starch concentrate, or a powder thereof.

[0061] In one embodiment, the starch may include potato starch, sweet potato starch, tapioca starch, or kudzu starch, and may be specifically, but is not limited to, corn starch. The starch may include a modified starch, and the modified starch may be, but is not limited to, oxidized starch, distarch acetylate, distarch acetylphosphate, sodium octenylsuccinate, distarch phosphate, monostarch phosphate, phosphated distarch phosphate, starch acetate, hydroxypropyl distarch phosphate, or hydroxypropyl starch.

[0062] In one embodiment, the starch, the dried product of starch, the concentrate, the dried product of the concentrate, or the powder thereof may be included in an amount of 0.05 to 10 wt% based on the total weight of the tablet-type seasoning. Specifically, the starch, the dried product of starch, the concentrate, the dried product of the concentrate, or the powder thereof may be included in an amount 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, starch, starch dried product, concentrate, dried product of concentrate, or powder thereof 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 entire tablet-type seasoning.

[0063] The above beef may include beef dried product, beef extract, beef concentrate, or powder thereof. In one embodiment, the beef includes Korean beef. The beef may be, for example, powdered Korean beef, Korean beef extract, or Korean beef extract concentrate.

[0064] In one embodiment, the beef, beef dried product, beef extract, beef concentrate or powder thereof may be included in an amount of 0.1 to 10 wt% based on the total weight of the tablet-type seasoning. Specifically, the beef, beef dried product, beef extract, beef concentrate or powder thereof may include 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 beef, beef dried product, beef extract, beef concentrate, or powder thereof 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%, 0.6 to 5 wt%, 0.7 to 4 wt%, or 0.9 to 3 wt% based on the entire tablet-type seasoning.

[0065] The above refined salt refers to salt containing sodium chloride (NaCl) manufactured by purifying seawater, and includes, for example, high-purity salt containing 85% or more sodium chloride (NaCl).

[0066] 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.

[0067] 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.

[0068] The term "extract" used in describing the raw materials described herein refers to an extract obtained by extracting the raw materials with a solvent. The solvent may include, but is not limited to, water or ethanol. The extraction method may utilize any extraction method known in the food industry, and may include, but is not limited to, an extract obtained through a hot water extraction method or an ethanol extraction method using ethanol (alcohol) as a solvent.

[0069] In one embodiment, the powder raw material may be manufactured by mixing at least one raw material selected from the group consisting of anchovies, dried pollack, dried squid, kelp, vegetables, fermented soybean extract, pepper, soy sauce, maltodextrin, yeast extract, milk, lactose, starch, and beef.

[0070] In one embodiment, preparing the powdered raw material may include powdering a mixture of the raw materials.

[0071] A person skilled in the art can use any device or apparatus available for powdering, such as a mixer or grinder, to produce a mixture of the above raw materials into a powdered raw material.

[0072] In the method of the present application, the liquid raw material includes fat.

[0073] The above maintenance refers to food whose main ingredient is fat, and includes oil and fat.

[0074] In one embodiment, the maintenance may be animal fat or vegetable fat.

[0075] In one embodiment, the animal fat may be butter obtained from animal milk or tallow obtained from animal fat tissue, and may be, for example, beef tallow, lard, horse fat, whale fat, lamb fat, goat fat, chicken fat, goose fat, or fish fat, but is not limited thereto.

[0076] In one embodiment, the maintenance may include vegetable oil.

[0077] In one embodiment, the vegetable oil may include, 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.

[0078] In one embodiment, the maintenance may be included in an amount of 0.1 to 15 wt% based on the total weight of the tablet-type seasoning.

[0079] Specifically, the oil 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, 0.5, 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 4, 5, 6, 7, 8, 9, 10, 12, 13, 14, and 15 wt%, based on the total weight of the tablet-type seasoning. For example, the oil may be included in an amount of 0.1 to 15 wt%, 0.5 to 15 wt%, 1 to 15 wt%, 2 to 15 wt%, or 3 to 15 wt%, based on the total weight of the tablet-type seasoning.

[0080] In one embodiment, the liquid raw material may further include at least one selected from the group consisting of water and yeast extract.

[0081] In one embodiment, the water may comprise purified water.

[0082] In one embodiment, water may be added to the liquid raw material to adjust the physical properties of the raw material.

[0083] The above water can be added to the liquid raw material within the range of 0.01 to 15 parts by weight based on 100 parts by weight of the total tablet-type seasoning.

[0084] The yeast extract may include a yeast extract or an extract of a yeast culture. The yeast extract may include a dried product thereof, a concentrate thereof, a dried product of a concentrate thereof, or a powder thereof.

[0085] In one embodiment, the yeast extract may be included in an amount of 1 to 30 wt% based on the total weight of the tablet-type seasoning. Specifically, the yeast 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 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 tablet-type seasoning. 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.

[0086] 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.

[0087] In one embodiment, the liquid raw material may be manufactured by adding at least one raw material selected from the group consisting of water and yeast extract to the maintenance, mixing, and / or heating.

[0088] In the method of the present application, granules are formed by contacting the powder raw material and the liquid raw material.

[0089] In this application, the granules refer to small-sized particles produced by mixing powder raw materials and liquid raw materials.

[0090] In one embodiment, contacting the powder raw material with the liquid raw material may include spraying the liquid raw material onto the powder raw material.

[0091] In one embodiment, contacting the powder raw material with the liquid raw material may include mixing the liquid raw material into the powder raw material.

[0092] In one embodiment, contacting the powder raw material with the liquid raw material may include mixing the powder raw material by spraying the liquid raw material onto the powder raw material.

[0093] Specifically, by spraying the liquid raw material onto the powder raw material, granulation of the raw material can be induced as the liquid raw material is bound to the powder raw material.

[0094] In one embodiment, contacting the powder raw material with the liquid raw material may include performing the process in a fluidized bed granulator.

[0095] In one embodiment, in the step of contacting the powder raw material and the liquid raw material, the content of the liquid raw material may be 20 wt% or less, and 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.

[0096] In one embodiment, in the step of contacting the powder raw material and the liquid raw material, the powder raw material may be mixed in an amount of 80 wt% or more based on the total weight of the mixture of the liquid raw material and the powder raw material, and specifically, may be mixed in an amount of 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%.

[0097] 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.

[0098] When the above liquid raw material is brought into contact with the powder raw material, the liquid raw material can be used in a range of 6 to 18 wt%, 6 to 17 wt%, 6 to 16 wt%, 6 to 15 wt%, 8 to 18 wt%, 8 to 17 wt%, 8 to 16 wt%, or 8 to 15 wt% relative to the total weight of the tablet-type seasoning.

[0099] In the step of producing the above granules, the granulation method is not limited as long as it is a technique that can be used by a person skilled in the art for granulation. Specifically, it may be a method of continuously spraying the liquid raw material onto the powder raw material.

[0100] By spraying the liquid raw material into the powder raw material, the liquid raw material and the powder raw material are homogeneously mixed and particles of a certain size range are formed, thereby producing granules of the raw material.

[0101] 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 can be improved (the rapid dissolution characteristic can be improved).

[0102] In one embodiment, the method for producing the tablet-type seasoning may further include a step of drying the granules prior to step b) of tableting the granules.

[0103] In one embodiment, the granules after the drying step may have a moisture content of 1 to 5 wt%. Specifically, the moisture content of the granules after the drying step may be 1 to 5 wt%, 1 to 4.9 wt%, 1 to 4.8 wt%, 1 to 4.7 wt%, 1 to 4.6 wt%, 1 to 4.5 wt%, 1 to 4.4 wt%, 1 to 4.3 wt%, 1 to 4.2 wt%, 1 to 4.1 wt%, or 1 to 4 wt%.

[0104] The above drying method can use a conventional drying method used for drying food raw materials, and is not limited to a specific method, but can include, for example, a hot air drying method, and specifically, a fluidized bed hot air drying method can be used.

[0105] The method for manufacturing a tablet-type seasoning of the present application includes a step of tableting granules.

[0106] The above extrusion means extruding a material to form it into a certain shape or form.

[0107] When the granulated raw material as described above is manufactured into a tablet type seasoning through compression, a porous structure can be formed within the tablet type seasoning.

[0108] 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.

[0109] 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.

[0110] In one embodiment, granulated raw materials can be fed into a feeder in a rotary tablet press and then continuously tableted to meet mold specifications.

[0111] In the step of tableting the granulated raw material, the raw material granules can be tableted into various shapes, for example, a ring shape, a cylinder, a cone, a truncated cone, a polygonal cylinder, a polygonal pyramid, a truncated polygonal pyramid, a sphere, or a truncated sphere, but is not limited thereto.

[0112] In one embodiment, the granulated raw material can be compressed into a ring shape.

[0113] The above ring-shaped tablet-shaped seasoning may have a larger surface area and improved solubility compared to the cylindrical coin-shaped broth.

[0114] 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.

[0115] The above-mentioned tablet may have an inner diameter of Φ5 to 15, Φ7 to 13, Φ8 to 12, Φ9 to 11 or Φ10.

[0116] The expression "Φ number" used in this application when describing the outer diameter or inner diameter of the above-mentioned tablet-shaped seasoning means the outer diameter or inner diameter is "number mm". For example, the outer diameter "Φ10" means that the outer diameter is 10 mm.

[0117] The above-mentioned 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.

[0118] The above tablet has 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 It could be.

[0119] The above-mentioned tablet has 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.

[0120] The weight of the tablet may range from 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.

[0121] The density of the above tablet is 1 to 3 g / cm 3 , 1.1 to 2.7 g / cm 3 , 1.2 to 2.5 g / cm 3 , 1.3 to 2.4 g / cm 3 or 1.5 to 1.9 g / cm 3 It could be.

[0122] In one embodiment, the method for manufacturing a tablet-type seasoning of the present application may further include a step of packaging the tablet-type seasoning after step b).

[0123] The above packaging step may include placing the tablet-type seasoning into a container (packaging) and sealing it with a sealer.

[0124] Another aspect of the present application provides a tablet-type seasoning comprising: a) a powdered raw material comprising at least one raw material selected from the group consisting of anchovies, dried pollack, and dried squid; and b) a raw material comprising oil.

[0125] In one embodiment, the a) powder raw material may further include at least one raw material selected from the group consisting of kelp, vegetables, soybean fermentation extract, pepper, soy sauce, yeast extract, maltodextrin, milk, lactose, starch, and beef.

[0126] In one embodiment, the maintenance may include animal fat or vegetable fat.

[0127] In one embodiment, the maintenance may include vegetable oil.

[0128] 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.

[0129] In one embodiment, the raw material b) may additionally include at least one selected from the group consisting of water and yeast extract.

[0130] 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.

[0131] In one embodiment, the content of the raw material b) may be 8 to 15 wt% relative to the total weight of the tablet-type seasoning.

[0132] The technical content regarding the raw materials in the tablet-type seasoning of the present application is the same as that described in the manufacturing method of the tablet-type seasoning, which is another aspect of the present application, and is not described in duplicate.

[0133] In one embodiment, the tablet-type seasoning may be bouillon. The bouillon may refer to a broth made by boiling meat or vegetables, and may be used as a clear broth for soups or sauces, and may be used as a base for sauces or soups. The bouillon may be stock.

[0134] In one embodiment, the tablet-shaped seasoning may comprise a ring shape.

[0135] In one embodiment, the tablet-type seasoning may include a porous structure.

[0136] 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.

[0137] In one embodiment, the tablet-type seasoning may have a 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 ㎏ / ㎟ 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 ㎏ / ㎟, for example, 2.7 to 7 ㎏ / ㎟, 2.9 to 6.5 ㎏ / ㎟, 3 to 6.3 ㎏ / ㎟, 3 to 6.1 ㎏ / ㎟, 3 to 6 ㎏ / ㎟, 3 to 5.7 ㎏ / ㎟, 3 to 5.5 ㎏ / ㎟, 3 to 5.3 ㎏ / ㎟, 3 to 5 ㎏ / ㎟, 3.1 to 5 ㎏ / ㎟, 3.2 It may be, but is not limited to, 5 kg / ㎟, or 3.3 to 4.9 kg / ㎟.

[0138] In one embodiment, when the tablet-type seasoning is boiled in water at 100°C, the time required for the raw material, excluding the raw material of the insoluble solid content, to dissolve into particles of less than 100 μm may be 1 second to 60 seconds, and specifically, 1 second to 59 seconds, 1 second to 58 seconds, 1 second to 57 seconds, 1 second to 56 seconds, 1 second to 55 seconds, 1 second to 54 seconds, 1 second to 53 seconds, 1 second to 52 seconds, 1 second to 51 seconds, 1 second to 50 seconds, 1 second to 49 seconds, 1 second to 48 seconds, 1 second to 47 seconds, 1 second to 46 seconds, 1 second to 45 seconds, 1 second to 44 seconds, 1 second to 43 seconds, or 1 second to 42 seconds. The amount of water at 100°C can be 10-1000 mL.

[0139] The size of the above-mentioned tablet-shaped seasoning can be indicated by the outer diameter, inner diameter, or height of the tablet.

[0140] The above-mentioned tablet-shaped seasoning may have an outer diameter of Φ10 to 30, Φ12 to 29, Φ14 to 28, Φ15 to 26 or Φ22.

[0141] The above-mentioned tablet-shaped seasoning may have an inner diameter of Φ5 to 15, Φ7 to 13, Φ8 to 12, Φ9 to 11 or Φ10.

[0142] The above-mentioned tablet-shaped seasoning 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.

[0143] The above-mentioned tablet-type seasoning has 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 It could be.

[0144] The above-mentioned tablet-shaped seasoning has 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.

[0145] The weight of the above-mentioned seasoning may range from 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.

[0146] The density of the above-mentioned tablet seasoning is 1 to 3 g / cm 3 , 1.1 to 2.7 g / cm 3 , 1.2 to 2.5 g / cm 3 , 1.3 to 2.4 g / cm 3 or 1.5 to 1.9 g / cm 3 It could be.

[0147] In one embodiment, the tablet-shaped seasoning can be manufactured in various shapes, for example, but not limited to, a ring shape, a cylinder, a cone, a truncated cone, a polygonal cylinder, a polypyramid, a truncated polypyramid, a sphere, or a truncated sphere.

[0148] In one embodiment, the tablet-shaped seasoning may be in a ring shape. The ring-shaped tablet-shaped seasoning may have a larger surface area and improved solubility compared to a cylindrical coin broth.

[0149] 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.

[0150] 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.

[0151] 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.

[0152] 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.

[0153] 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.

[0154] Figure 1a is a photograph of granule particles manufactured according to Example 1.

[0155] Figure 1b is a photograph of granule particles manufactured according to Comparative Example 1.

[0156] Figure 1c is a photograph of powder particles manufactured according to Comparative Example 2.

[0157] Figure 2 is a photograph showing an example of the appearance of a ring-shaped tablet-shaped seasoning manufactured according to Example 1.

[0158] Figure 3 is an SEM photograph of the raw powder of the seasoning prepared according to Example 1 (granulation method) and Comparative Example 2 (mixing method) and of the seasoning after tableting.

[0159] Figure 4 is an SEM photograph of the raw powder of the seasoning prepared according to Example 3 (granulation method) and Comparative Example 3 (mixing method) and of the seasoning after tableting.

[0160] 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.

[0161]

[0162] [Manufacturing Example 1]: Manufacturing of anchovy dipori flavored tablet-type seasoning

[0163] Anchovy dipori flavored tablet-type seasoning was manufactured by a granulation method (Examples 1 and 2). Anchovy dipori flavored tablet-type seasoning was manufactured by a granulation method, but the content of liquid raw materials was changed (Comparative Example 1). In addition, anchovy dipori flavored tablet-type seasoning was manufactured by a mixing method that did not spray the liquid raw materials (Comparative Example 2).

[0164]

[0165] Example 1: Preparation of anchovy dipori flavored tablet seasoning by granulation method - 1

[0166] For 100 wt% of seasoning, 40 wt% of anchovy powder, 5 wt% of deopori powder, 5 wt% of soybean fermented extract powder, 5 wt% of soy sauce powder, 2 wt% of vegetable concentrate powder (ingredient contents: 20 wt% onion, 7.5 wt% garlic, 7.5 wt% green onion, and 5 wt% radish), 2 wt% of kelp concentrate powder (dried kelp blend content: 20.3 wt%), 0.2 wt% of pepper powder, 23.1 wt% of refined salt, 11 wt% of maltodextrin, and 0.2 wt% of corn starch were mixed and uniformly mixed in a ribbon mixer, and this was used as a powdered raw material. For 100 wt% of seasoning, 6 wt% of yeast extract (LA05) and 0.5 wt% of palm oil were added to purified water, and mixed and heated to prepare a liquid raw material. 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 the weight of purified water so that it was within the range of 8-15 wt% based on 100 wt% of the total seasoning. The liquid raw material was sprayed onto the powder raw material using a fluidized bed granulator to form granules (Fig. 1a).

[0167] Next, the raw material including the granule particles was dried in a fluidized bed hot air dryer. The temperature of the dryer was maintained in the temperature range of 40-70℃, and the raw material was dried so that the moisture content was 4% or less.

[0168] 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 ring 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.

[0169] 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.

[0170]

[0171] Example 2: Preparation of anchovy dipori flavored tablet seasoning by granulation method - 2

[0172] For 100 wt% of seasoning, 42.5 wt% of anchovy powder, 3 wt% of deopori powder, 3 wt% of soybean fermentation extract powder, 4 wt% of soy sauce raw material powder, 2 wt% of vegetable concentrate powder (ingredient contents: 20 wt% onion, 7.5 wt% garlic, 7.5 wt% green onion, and 5 wt% radish), 2 wt% of kelp concentrate powder (dried kelp blend content: 20.3 wt%), 0.2 wt% of pepper powder, 27 wt% of refined salt, 10 wt% of maltodextrin, and 0.1 wt% of corn starch were mixed, uniformly mixed in a ribbon mixer, and used as a powder raw material. For 100 wt% of seasoning, 4 wt% of yeast extract (LA05) and 1.2 wt% of palm oil were added to purified water, mixed, and heated to prepare a liquid raw material. 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 the weight of purified water so that it was within the range of 8-15 wt% based on 100 wt% of the seasoning. Granules were formed by spraying the liquid raw material onto the powder raw material using a fluidized bed granulator.

[0173] Next, the raw material including the granule 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 4% or less.

[0174] 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 ring 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.

[0175] 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.

[0176]

[0177] Comparative Example 1: Changes in the content of liquid raw materials during the production of anchovy dipori-flavored tablet seasoning using a granulation method.

[0178] Powder raw materials and liquid raw materials were prepared in the same manner as in Example 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 be 5 wt% (less than 8 wt%, or 19 wt% (more than 15 wt%)) based on 100 wt% of the seasoning. Granules were formed by spraying the liquid raw material onto the powder raw material using a fluidized bed granulator. However, when the liquid raw material was used at 5 wt% based on 100 wt% of the total seasoning, the powder flew around and the granules were not properly formed. In addition, when the liquid raw material was used at 19 wt% based on 100 wt% of the total seasoning, clumping of the liquid raw material occurred within the granules, and granules with an uneven size were formed (Fig. 1b).

[0179]

[0180] Comparative Example 2: Preparation of anchovy dipori flavored tablet seasoning using a mixing method

[0181] For 100 wt% of seasoning, 31 wt% of anchovy powder, 2 wt% of deopori powder, 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), 1.2 wt% of kelp concentrate powder (dried kelp blend content: 20.3 wt%), and refined salt, maltodextrin, soybean fermentation extract powder, soy sauce raw material powder, lactose, and pepper powder were combined in similar proportions as in Examples 1 and 2, and then 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).

[0182] 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 a ring 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.

[0183] 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.

[0184]

[0185] [Manufacturing Example 2]: Manufacturing of bone-flavored tablet-type seasoning

[0186] A bone-flavored tablet-type seasoning was manufactured by a granulation method (Examples 3 and 4). In addition, a bone-flavored tablet-type seasoning was manufactured by a mixing method that did not spray liquid raw materials (Comparative Example 3).

[0187] Example 3: Preparation of bone-flavored tablet seasoning by granulation method -1

[0188] For 100 wt% of seasoning, 28 wt% of bone stock, 28 wt% of refined salt, 9 wt% of skim 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, 4 wt% of yeast extract (FIG01), and 1 wt% of pepper powder were mixed, uniformly mixed in a ribbon mixer, and used as a powdered raw material. For 100 wt% of seasoning, 10 wt% of yeast extract (FIG01) and 3 wt% of palm oil were added to purified water, and mixed and heated to prepare a liquid raw material.

[0189] 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 the weight of purified water so that it was within the range of 8-15 wt% based on 100 wt% of the seasoning. Granules were formed by spraying the liquid raw material onto the powder raw material using a fluidized bed granulator.

[0190] Next, the raw material including the granule 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 4% or less.

[0191] 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 ring 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.

[0192] 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.

[0193]

[0194] Example 4: Preparation of bone-flavored tablet seasoning by granulation method - 2

[0195] The bone stock raw material was prepared by powdering. For 100 wt% of seasoning, 25 wt% of the bone stock raw material, 25 wt% of refined salt, 11 wt% of skim milk preparation, 5 wt% of soybean fermentation extract powder, 2 wt% of vegetable concentrate powder (ingredient contents: 20 wt% onion, 7.5 wt% garlic, 7.5 wt% green onion, and 5 wt% radish), 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 (dried kelp blend content 20.3 wt%), 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. To purified water, 10 wt% of yeast extract (FIG01) and 4 wt% of palm oil were added to 100 wt% of seasoning, and the mixture was mixed and heated to prepare a liquid raw material.

[0196] 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 the weight of purified water so that it was within the range of 8-15 wt% based on 100 wt% of the seasoning. Granules were formed by spraying the liquid raw material onto the powder raw material using a fluidized bed granulator.

[0197] Next, the raw material including the granule 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 4% or less.

[0198] 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 ring 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.

[0199] 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.

[0200]

[0201] Comparative Example 3: Preparation of bone-flavored tablet seasoning by mixing method

[0202] Bone extract, bone concentrate, and Korean beef were prepared in powder form. Bone extract powder 8.6 wt%, bone concentrate powder 23.5 wt%, Korean beef powder 0.09 wt%, vegetable concentrate powder 3.95 wt% (ingredient contents: onion 20 wt%, garlic 7.5 wt%, green onion 7.5 wt%, and radish 5 wt%), kelp concentrate powder 0.79 wt% (dried kelp blend content 20.3 wt%), and refined salt, maltodextrin, soybean fermentation extract powder, soy sauce raw material powder, lactose, and pepper powder were combined in similar proportions as in Examples 1 and 2, and mixed uniformly in a ribbon mixer, and used as a powder raw material. No granules were formed when the liquid raw material was not sprayed on the powder raw material.

[0203] 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 a ring 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.

[0204] 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.

[0205]

[0206] [Experimental Example 1] Comparison of solubility according to granulation in tablet-type seasoning

[0207] The solubility of the tablet-type seasonings of Examples 1 to 4 manufactured by the granulation method and the tablet-type seasonings of Comparative Examples 2 and 3 manufactured by the mixing method were compared. The dissolution time was measured by randomly selecting 10 tablets out of 100 tablets manufactured by each Example and Comparative Example, and then the average value was calculated.

[0208] Specifically, the tablet-type seasonings of Comparative Examples 2 and 3 and the tablet-type seasonings of Examples 1 to 4 were put into boiling water, and the time required for all raw materials except the solid content of the insoluble raw material (solid matter of the anchovy raw material, etc.) to dissolve (hereinafter, dissolution time) was measured. When the water boiled at 100°C, the tablet-type seasonings of Examples 1, 2 and Comparative Example 2, or the tablet-type seasonings of Examples 3, 4 and Comparative Example 3 were added simultaneously, and the shape of the tablet-type seasoning and the color of the broth were observed at 10-second intervals.

[0209] As a result, as shown in Table 1, the dissolution time of the tablet-type seasonings of Examples 1 to 4 was shorter than that of Comparative Examples 2 and 3, confirming that the tablet-type seasonings manufactured through the granulation step had better solubility than the tablet-type seasonings manufactured through the mixing method and dissolved in a shorter time.

[0210] Tablet-type seasoningAverage dissolution time (sec)Comparative example 2 (Anchovy dipori flavor seasoning - mixing method) 142.0Comparative example 3 (Seasoning with beef bone flavor - mixing method) 117.2Example 1 (Seasoning with anchovy dipori flavor - granulation method) 40.6Example 2 (Seasoning with anchovy dipori flavor - granulation method) 42.3Example 3 (Seasoning with beef bone flavor - granulation method) 49.5Example 4 (Seasoning with beef bone flavor - granulation method) 47.4

[0211] [Experimental Example 2] Comparison of tablet hardness according to granulation in tablet-type seasoning

[0212] The hardness of the tablet-type seasonings of Examples 1 to 4 manufactured by the granulation method and the tablet-type seasonings of Comparative Examples 2 and 3 manufactured by the mixing method were compared and analyzed. The hardness (㎏ / ㎟) of the tablet-type seasonings of Examples 1 to 4 and Comparative Examples 2 and 3 was measured using a durometer. The hardness was measured by turning on the power of the surface-based 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 broke, and the hardness (㎏ / ㎟) was measured at the point of breaking. The hardness was measured by randomly selecting 10 out of 100 tablets manufactured in each Example and Comparative Example, and then calculating the average value.

[0213] 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 to 4 than in Comparative Examples 2 and 3. 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.

[0214] Tablet-type seasoning Average hardness (㎏ / ㎟) Anchovy dipori flavor seasoning - mixing method (Comparative Example 2) 1.54 Anchovy dipori flavor seasoning - granulation method (Example 1) 3.42 Anchovy dipori flavor seasoning - granulation method (Example 2) 3.25 Beef bone flavor seasoning - mixing method (Comparative Example 3) 2.59 Beef bone flavor seasoning - granulation method (Example 3) 4.84 Beef bone flavor seasoning - granulation method (Example 4) 4.51

[0215] [Experimental Example 3] Scanning Electron Microscope (SEM) Analysis of Tablet-Type Seasoning

[0216] The porous structure and the pore size of the porous structure were analyzed using a scanning electron microscope (SEM) for the seasoning raw powder and tableted seasoning of Examples 1 and 3 manufactured by a granulation method, and the seasoning raw powder and tableted seasoning of Comparative Examples 2 and 3 manufactured by a mixing method.

[0217] Scanning electron microscope (SEM) analysis results showed that the seasoning raw material powder of Example 1 (granulation method) had a larger granule structure than that of Comparative Example 2 (mixing method) (Fig. 3). Similarly, the seasoning raw material powder of Example 3 (granulation method) was confirmed to have a larger granule structure than that of Comparative Example 3 (mixing method) (Fig. 4).

[0218] 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).

[0219] 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. However, in the tablet-type seasonings of Comparative Examples 2 and 3 manufactured by the mixing method, the porous structure was hardly formed, and accordingly, the pores and the size of the pores were not observed.

[0220] 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.

[0221] 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 forming granules by contacting a powder raw material including at least one raw material selected from the group consisting of anchovies, dried pollack, and dried squid with a liquid raw material including oil; and b) Step of compressing the above granules.

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, vegetables, soybean fermentation extract, pepper, soy sauce, yeast extract, maltodextrin, milk, lactose, starch, and beef.

3. In claim 1, A method for manufacturing a tablet-type seasoning, wherein the above maintenance is vegetable oil.

4. 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.

5. In claim 1, A method for manufacturing a tablet-type seasoning, wherein the liquid raw material further includes at least one selected from the group consisting of water and yeast extract.

6. In claim 1, A method for producing a tablet-type seasoning, wherein the above manufacturing method further comprises a step of drying the granules in step b).

7. In claim 6, A method for producing a tablet-type seasoning, wherein the granules after the above drying step have a moisture content of 1 to 5 wt%. 8.a) Powdered raw material comprising at least one raw material selected from the group consisting of anchovies, deopori, and sagol; and b) A tablet-type seasoning containing raw materials including maintenance; 9. In claim 8, A tablet-type seasoning, wherein the above powdered raw material a) further includes at least one raw material selected from the group consisting of kelp, vegetables, soybean fermentation extract, pepper, soy sauce, yeast extract, maltodextrin, milk, lactose, starch, and beef.

10. In claim 8, The above maintenance is a vegetable oil, tablet-type seasoning.

11. In claim 8, A tablet-type seasoning, wherein the above raw material b) additionally includes at least one selected from the group consisting of water and yeast extract.

12. In claim 8, A tablet-type seasoning, wherein the above raw material b) is 8 to 15 wt% of the total weight of the tablet-type seasoning.

13. In claim 8, The above seasoning is a tablet-type seasoning containing a porous structure.

14. In claim 13, A tablet-type seasoning, wherein the average size of the pores of the porous structure of the above seasoning is 70 to 400 μm.

15. In claim 8, A tablet-type seasoning having a hardness of 2.7 to 7 kg / ㎟.

Images