Tablet-type seasoning 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 and method for producing the same

[0001] [Cross-citation with related applications]

[0002] This application claims the benefit of priority from Korean Patent Application No. 10-2024-0121917, 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 producing granules by contacting a powder raw material including at least one raw material selected from the group consisting of clams, anchovies, dried pollack, beef, and bones 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 clams, anchovies, dried pollack, beef, and sashimi; 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 producing a tablet-type seasoning.

[0018] The method for manufacturing a tablet-type seasoning of the present application comprises the steps of: a) contacting a powder raw material including at least one raw material selected from the group consisting of clams, anchovies, dried pollack, beef, and bones with a liquid raw material including fat to form granules; and b) tableting the granules.

[0019] 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.

[0020] 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 clams, anchovies, dried pollack, beef, and bones.

[0021] In one embodiment, the powdered raw material of the tablet-type seasoning may include clams, anchovies, and deopori.

[0022] In one embodiment, the powdered raw material of the tablet-type seasoning may include beef and bones.

[0023] The clams mentioned above are clams belonging to the family Clamidae, and can be used as an ingredient to flavor soups or stocks due to their unique savory and refreshing flavor. In the present application, the clams used as a raw material may include dried clams, clam extracts, clam concentrates, or powders thereof.

[0024] In one embodiment, the clams, dried clams, clam extract, clam concentrate or powder thereof may be included in an amount of 25 to 45 wt% based on the total weight of the tablet-type seasoning.

[0025] Specifically, the clams, dried clams, clam extract, clam 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 25, 26, 27, 28, 29, 30, 31, 32, 33 and 34 wt% and an upper limit selected from the group consisting of 35, 36, 37, 38, 39, 40, 41, 42, 43, 44 and 45 wt%, based on the total weight of the tablet-type seasoning, and for example, the clams, dried clams, clam extract, clam concentrate or powder thereof may be included in an amount in the range of 25 to 45 wt%, 26 to 44 wt%, 27 to 43 wt%, 28 to 42 wt%, 29 to 41 wt%, 30 to 40 wt%, based on the total weight of the tablet-type seasoning. It may be comprised in an amount of 31 to 39 wt%, 32 to 38 wt%, 33 to 37 wt%, 34 to 36 wt% or 34 to 35 wt%.

[0026] 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 as a raw material may include dried anchovy, anchovy extract, anchovy concentrate, or powder thereof.

[0027] In one embodiment, the anchovy, dried anchovy, anchovy extract, anchovy concentrate or powder thereof may be included in an amount of 1 to 15 wt% based on the total weight of the tablet-type seasoning.

[0028] 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 1, 1.5, 2, 2.5, 3, 3.5 and 4 wt% and an upper limit selected from the group consisting of 7, 8, 9, 10, 11, 12, 13, 14 and 15 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 in the range of 1 to 15 wt%, 1.5 to 14 wt%, 2 to 13 wt%, 2.5 to 12 wt%, 3 to 11 wt%, 3.5 to 10 wt%, 4 to 9 wt%, 4 to 8 wt%, based on the total weight of the tablet-type seasoning. % by weight, or 4 to 7 wt%.

[0029] 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 as a raw material may include dipori dried product, dipori extract, dipori concentrate, or powder thereof.

[0030] 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 10 wt% based on the total weight of the tablet-type seasoning.

[0031] Specifically, the content of the dipori, dipori dried product, dipori extract, dipori concentrate or powder thereof may be 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 and 1.7 wt% and an upper limit selected from the group consisting of 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 dipouri, dipouri dried product, dipouri extract, dipouri concentrate or powder thereof may be included in an amount of 0.1 to 10 wt%, 0.3 to 9.5 wt%, 0.5 to 9 wt%, 0.7 to 8.5 wt%, 0.9+ to 8 wt%, 1 to 7.5 wt%, 1.1 to 7 wt%, 1.2 to 6.5 wt%, 1.3 to 6 wt%, 1.4 to 5.5 wt%, 1.5 to 5 wt%, 1.6 to 4.5 wt%, or 1.7 to 4.5 wt%, based on the entire tablet-type seasoning.

[0032] The beef may include beef dried product, beef extract, beef concentrate, or powder thereof. In one embodiment, the beef includes Korean beef. The beef may include, for example, powdered Korean beef, Korean beef extract, or concentrate of a Korean beef extract. In one embodiment, the beef, beef dried product, beef extract, beef concentrate, or powder thereof may be included in an amount of 2 to 15 wt% based on the total weight of the tablet-type seasoning.

[0033] Specifically, the beef, beef dried product, beef extract, beef 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 2, 3, 4, 5 and 6 wt% and an upper limit selected from the group consisting of 9, 10, 11, 12, 13, 14 and 15 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 2 to 15 wt%, 3 to 14 wt%, 4 to 13 wt%, 5 to 12 wt% or 6 to 9 wt%, based on the total weight of the tablet-type seasoning.

[0034] 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.

[0035] In one embodiment, the bone may include a bone extract or a powder thereof.

[0036] In one embodiment, the bone extract comprises a Korean beef bone extract.

[0037] The above-mentioned beef bone extract includes an extract obtained by extracting beef bones or beef bones 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.

[0038] In one embodiment, the bone of the present application may include bone dried material, bone extract, bone concentrate or powder thereof.

[0039] In one embodiment, the bone, bone dry matter, bone extract, bone concentrate or powder thereof may be included in an amount of 0.1 to 5 wt% based on the total weight of the tablet-type seasoning.

[0040] Specifically, the bone, dried bone, bone extract, bone 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 and 0.5 wt% and an upper limit selected from the group consisting of 1, 2, 3, 4 and 5 wt%, based on the total weight of the tablet-type seasoning. For example, the bone, dried bone, bone extract, bone concentrate or powder thereof may be included in an amount of 0.1 to 5 wt%, 0.2 to 4 wt%, 0.3 to 3 wt%, 0.4 to 2 wt% or 0.5 to 1 wt%, based on the total weight of the tablet-type seasoning.

[0041] In one embodiment, the powdered raw material may further include at least one raw material selected from the group consisting of shellfish, beef fat, beef broth, bone broth, maltodextrin, sugar, refined salt, pepper, kelp, and vegetables.

[0042] The above shellfish may include shellfish, shellfish meat, dried shellfish or shellfish meat, extract of shellfish or shellfish meat, concentrate of shellfish or shellfish meat or powder thereof.

[0043] The above-mentioned fat includes beef tallow, and may include animal fat such as beef fat tissue or fat obtained from cow milk.

[0044] The above beef broth may refer to a broth made by boiling beef, and the beef broth may include beef broth, dried beef broth, beef broth extract, beef broth concentrate, or powder thereof, which are commonly used in soup dishes, etc.

[0045] In one embodiment, the beef broth, dried beef broth, beef broth extract, beef broth concentrate, or powder thereof may be included in an amount of 0.5 to 20 wt% based on the total weight of the tablet-type seasoning.

[0046] Specifically, the beef broth, dried beef broth, extract of beef broth, concentrate of beef broth, 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 0.5, 1, 1.5, 2, 2.5, 3, 3.5, 4, and 4.5 wt%, and an upper limit selected from the group consisting of 13, 14, 15, 16, 17, 18, 19, and 20 wt%, based on the total weight of the tablet-type seasoning. For example, the beef broth, dried beef broth, extract of beef broth, concentrate of beef broth, or powder thereof may be included in an amount of 0.5 to 20 wt%, 1 to 19 wt%, 1.5 to 19 wt%, 2 to 18 wt%, 2.5 to 17 wt%, 3 to 16 wt%, 3.5 to 15 wt%, 4 to 14 wt%, or 4.5 to 13 wt%, based on the entire tablet-type seasoning.

[0047] The above bone broth may refer to a broth made by boiling bones, and the bone broth may include bone broth, dried bone broth, extract of bone broth, concentrate of bone broth, or powder thereof, which are commonly used in soup dishes, etc.

[0048] The above maltodextrin is a dextrin produced by decomposing starch with dilute acid or amylase, and is also called maltooligosaccharide.

[0049] In one embodiment, the maltodextrin may be included in an amount of 1 to 25 wt% based on the total weight of the tablet-type seasoning.

[0050] Specifically, maltodextrin may be included in an amount selected from the group consisting of a lower limit selected from the group consisting of 1, 2, 3, 4, and 5 wt%, and an upper limit selected from the group consisting of 22, 23, 24, and 25 wt%, based on the total weight of the tablet-type seasoning. For example, maltodextrin may be included in an amount of 1 to 25 wt%, 2 to 24 wt%, 3 to 23 wt%, 4 to 23 wt%, or 5 to 22 wt%, based on the total weight of the tablet-type seasoning.

[0051] The sugar mentioned above is a natural sweetener obtained by refining raw sugar obtained from sugar cane or sugar beet, and contains sucrose as its main ingredient. In the present application, the sugar may include sucrose.

[0052] In one embodiment, the sugar may be included in an amount of 1 to 20 wt% based on the total weight of the tablet-type seasoning.

[0053] Specifically, the sugar 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, and 7 wt%, and an upper limit selected from the group consisting of 13, 14, 15, 16, 17, 18, 19, and 20 wt%, based on the total weight of the tablet-type seasoning. For example, the sugar 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%, or 7 to 13 wt%, based on the total weight of the tablet-type seasoning.

[0054] 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).

[0055] In one embodiment, the refined salt may be included in an amount of 10 to 40 wt% based on the total weight of the tablet-type seasoning.

[0056] 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 24 wt%, and an upper limit selected from the group consisting of 29, 30, 31, 32, 33, 34, 35, 36, 37, 38, 39, and 40 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 40 wt%, 11 to 39 wt%, 12 to 38 wt%, 13 to 37 wt%, 14 to 36 wt%, 15 to 37 wt%, 16 to 36 wt%, 17 to 35 wt%, 18 to 34 wt%, 19 to 33 wt%, 20 to 32 wt%, 21 to 31 wt%, 22 to 30 wt%, 23 to 30 wt%, or 24 to 29 wt%, based on the entire tablet-type seasoning.

[0057] 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. The above pepper may include dried pepper, a pepper extract, or a powder thereof.

[0058] In one embodiment, the pepper, dried pepper, pepper extract or powder thereof may be included in an amount of 0.05 to 5 wt% based on the total weight of the tablet-type seasoning.

[0059] 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, 0.11, 0.13, 0.15, 0.17, 0.19, 0.21, 0.23 and 0.25 wt% and an upper limit selected from the group consisting of 1, 2, 3, 4 and 5 wt% based on the total weight of the tablet-type seasoning. For example, pepper, dried pepper, pepper extract or powder thereof may be included in an amount of 0.05 to 5 wt%, 0.07 to 4 wt%, 0.09 to 4 wt%, 0.11 to 3 wt%, 0.13 to 3 wt%, 0.15 to 2 wt%, 0.17 to 2 wt%, 0.19 to 1 wt%, 0.21 to 1 wt%, 0.23 to 1 wt% or 0.25 to 1 wt% based on the entire tablet-type seasoning.

[0060] The above vegetables may include vegetable dried products, vegetable extracts, vegetable concentrates or powders thereof.

[0061] 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.

[0062] 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.

[0063] 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 vegetables, dried vegetables, vegetable extracts, vegetable concentrates, or powders thereof 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 total weight of the tablet-type seasoning.

[0064] The above kelp may include dried kelp, kelp extract, kelp concentrate, or powder thereof. The above kelp includes kelp obtained by concentrating kelp extract and powdering the same.

[0065] In one embodiment, the kelp, dried kelp, kelp extract, kelp concentrate or powder thereof may be included in an amount of 0.1 to 5 wt% based on the total weight of the tablet-type seasoning.

[0066] 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, 0.15, 0.2 and 0.25 wt% and an upper limit selected from the group consisting of 2, 3, 4 and 5 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 5 wt%, 0.15 to 4 wt%, 0.2 to 3 wt% or 0.25 to 2 wt%, based on the total weight of the tablet-type seasoning.

[0067] In one embodiment, the powdered raw material may further include at least one raw material selected from the group consisting of green chili pepper, soy sauce, radish, soybean fermentation extract, fish meat fermentation, yeast extract, and wheat decomposition extract.

[0068] The above Cheongyang pepper concentrate may include powdered Cheongyang pepper concentrate.

[0069] 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.

[0070] In one embodiment, the soy sauce, dried product of soy sauce, concentrate, dried product of concentrate, or powder thereof may be included in an amount of 1 to 15 wt% based on the total weight of the tablet-type seasoning.

[0071] Specifically, the soy sauce, the dried product of soy sauce, the concentrate, the dried product of the concentrate, or the 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 1, 2, 3, 4, 5, 6, 7, and 8 wt%, and an upper limit selected from the group consisting of 9, 10, 11, 12, 13, 14, and 15 wt%, based on the total weight of the tablet-type seasoning. For example, the soy sauce, the dried product of soy sauce, the concentrate, the dried product of the concentrate, or the powder thereof may be included in an amount of 1 to 15 wt%, 2 to 14 wt%, 3 to 13 wt%, 4 to 12 wt%, 5 to 11 wt%, 6 to 10 wt%, 7 to 9 wt%, or 8 to 9 wt%, based on the total weight of the tablet-type seasoning.

[0072] The above radish may include radish, radish juice obtained by pressing the radish, and a powdered product of the dried, extracted or concentrated radish or radish juice.

[0073] The above soybean fermentation extract may include a powdered extract of a soybean fermentation product obtained by extracting a soybean fermentation product.

[0074] The above fermented fish meat may include a fermented fish meat product that has been dried, extracted, or concentrated and then powdered.

[0075] The above yeast extract may include a yeast extract or an extract of a yeast culture.

[0076] The above wheat decomposition extract may include a powdered wheat decomposition extract obtained by extracting wheat decomposition material.

[0077] The term "extract" used in describing raw materials in this application refers to an extract obtained by extracting the raw material with a solvent. The solvent may include, but is not limited to, water or ethanol (alcohol). The extraction method may utilize any extraction method known in the food industry, and includes, for example, an extract obtained through a hot water extraction method or an ethanol extraction method using ethanol (alcohol) as a solvent.

[0078] In the method of the present application, the liquid raw material includes oil.

[0079] The above maintenance refers to food whose main ingredient is fat, and includes oil and fat.

[0080] In one embodiment, the maintenance may be animal fat or vegetable fat.

[0081] 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.

[0082] In one embodiment, the maintenance may include vegetable oil.

[0083] 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.

[0084] 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.

[0085] Specifically, it may be included in a content range selected from a 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 maintenance may be included in an amount of 0.1 to 15 wt%, 0.3 to 15 wt%, 0.5 to 15 wt%, 1 to 15 wt%, 1.25 to 15 wt%, or 3 to 15 wt% based on the total weight of the tablet-type seasoning.

[0086] In one embodiment, the liquid raw material may further include at least one selected from the group consisting of water and yeast extract.

[0087] In one embodiment, the water may comprise purified water.

[0088] In one embodiment, water may be added to the liquid raw material to adjust the physical properties of the raw material.

[0089] 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.

[0090] The above yeast extract includes a yeast extract or an extract of a yeast culture.

[0091] 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.

[0092] 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.

[0093] 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.

[0094] In the method of the present application, granules are formed by contacting the powder raw material and the liquid raw material.

[0095] In this application, the granules refer to small-sized particles produced by mixing powder raw materials and liquid raw materials.

[0096] 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.

[0097] 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.

[0098] 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.

[0099] 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.

[0100] In one embodiment, contacting the powder raw material with the liquid raw material may include performing the process in a fluidized bed granulator.

[0101] In one embodiment, in the step of contacting the powder raw material and the liquid raw material, the liquid raw material may be mixed in an amount of 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%, 6 to 15 wt%, or 8 to 15 wt%, based on the total weight of the mixture of the liquid raw material and the powder raw material.

[0102] 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, and 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 85 to 94 wt%, based on the total weight of the mixture of the liquid raw material and the powder raw material.

[0103] 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.

[0104] 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.

[0105] 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.

[0106] By spraying the liquid raw material onto the powder raw material, the liquid raw material and the powder raw material can be homogeneously mixed, and particles of a certain size range can be formed, thereby producing granules of the raw material. In the step of producing the 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 can be a method of continuously spraying the liquid raw material onto the powder raw material.

[0107] 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.

[0108] 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 granules. When the granules 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 (improved rapid dissolution characteristics).

[0109] In one embodiment, the method for manufacturing the tablet-type seasoning may further include a step of drying the granules prior to step b) of tableting the granules.

[0110] 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%.

[0111] 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.

[0112] The method for manufacturing a tablet-type seasoning of the present application includes a step of tableting granules.

[0113] The above extrusion means extruding a material to form it into a certain shape or form.

[0114] 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.

[0115] 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.

[0116] 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.

[0117] 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.

[0118] 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.

[0119] In one embodiment, the granulated raw material can be compressed into a ring shape.

[0120] The above ring-shaped tablet-shaped seasoning may have a larger surface area and improved solubility compared to the cylindrical coin-shaped broth.

[0121] 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.

[0122] The above-mentioned tablet may have an inner diameter of Φ5 to 15, Φ7 to 13, Φ8 to 12, Φ9 to 11 or Φ10.

[0123] 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.

[0124] 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.

[0125] 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.

[0126] 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.

[0127] 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.

[0128] 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 / cm3 or 1.5 to 1.9 g / cm 3 It could be.

[0129] 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 step b).

[0130] The above packaging step may be to place the tablet-type seasoning into a container (packaging) and seal it with a sealer.

[0131] 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 clams, anchovies, dried pollack, Korean beef, and bone extracts; and b) a raw material comprising oil.

[0132] In one embodiment, the powdered raw material may further include at least one raw material selected from the group consisting of shellfish, beef fat, beef broth, bone broth, maltodextrin, sugar, refined salt, pepper, kelp, and vegetables.

[0133] In one embodiment, the powder raw material may further include at least one raw material selected from the group consisting of green chili pepper, soy sauce, radish, soybean fermentation extract, fish meat fermentation, yeast extract, and wheat decomposition extract.

[0134] In one embodiment, the content of the raw material of b) may be 8 to 15 wt% based on the total weight of the tablet-type seasoning.

[0135] In one embodiment, the maintenance may include animal fat or vegetable fat.

[0136] In one embodiment, the maintenance may include vegetable oil.

[0137] 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.

[0138] In one embodiment, the raw material b) may additionally include at least one selected from the group consisting of water and yeast extract.

[0139] 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.

[0140] 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.

[0141] 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.

[0142] 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.

[0143] In one embodiment, the tablet-shaped seasoning may have a ring shape.

[0144] In one embodiment, the tablet-type seasoning may include a porous structure.

[0145] 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.

[0146] In one embodiment, the tablet-type seasoning may have a hardness of 2.5 to 7 kg / ㎟, specifically, a range selected from the group consisting of a lower limit selected from the group consisting of 2.5, 2.6, 2.7, 2.8, 2.9, 3, 3.1, and 3.2 kg / ㎟ and an upper limit selected from the group consisting of 7, 6.5, 6.3, 6.1, 6, 5.7, 5.5, 5.3, 5.1, 4.9, 4.7, 4.5, and 4.3 kg / ㎟, for example, 2.5 to 7 kg / ㎟, 2.7 to 6.5 kg / ㎟, 3 to 6.3 kg / ㎟, 3 to 6.1 kg / ㎟, 3 to 6 It may be, but is not limited to, 3 to 5.7 kg / mm2, 3 to 5.5 kg / mm2, 3 to 5.3 kg / mm2, 3 to 5 kg / mm2, 3.1 to 5 kg / mm2, 3.2 to 5 kg / mm2, or 3.2 to 4.3 kg / mm2.

[0147] 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 containing insoluble solids, to dissolve into particles of less than 100 μm may be 1 minute or less. The amount of the water at 100°C may be 10-1000 mL.

[0148] 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 in the seasoning, 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.

[0149] The size of the above-mentioned tablet-shaped seasoning can be indicated by the outer diameter, inner diameter, or height of the tablet.

[0150] 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.

[0151] 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.

[0152] 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.

[0153] 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 3It could be.

[0154] 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.

[0155] 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.

[0156] 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.

[0157] 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.

[0158] 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.

[0159] 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.

[0160] 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.

[0161] 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.

[0162] 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.

[0163] 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.

[0164] Figure 1 is a photograph showing an example of the appearance of a ring-shaped tablet-shaped seasoning manufactured according to Example 1.

[0165] Hereinafter, the present application will be described in detail by way of examples.

[0166] However, the following examples specifically illustrate the present application, and the contents of the present application are not limited by the following examples.

[0167]

[0168] [Manufacturing Example 1]: Manufacturing of clam and anchovy flavored tablet-type seasoning

[0169] A clam and anchovy flavored tablet-type seasoning was manufactured by a granulation method (Examples 1 to 3, Comparative Example 1), and a clam and anchovy flavored tablet-type seasoning was manufactured by a mixing method (Comparative Example 2).

[0170]

[0171] Example 1: Preparation of clam and anchovy flavored tablet-type seasoning by granulation method - 1

[0172] For 100 wt% of seasoning, 35 wt% of clam powder, 8.25 wt% of anchovy and dried pollack powder, 4.75 wt% of broth powder, 2.5 wt% of vegetable concentrate powder (ingredient content: 20 wt% onion, 7.5 wt% garlic, 7.5 wt% green onion, and 5 wt% radish), 1 wt% of kelp concentrate powder (dried kelp blend content: 20.3 wt%), 0.25 wt% pepper, 28.25 wt% refined salt, 5.25 wt% maltodextrin, and 12.5 wt% sugar were mixed and uniformly mixed in a ribbon mixer, which was used as a powder raw material. For 100 wt% of seasoning, 1 wt% of yeast extract and 1.25 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 it to be within the range of 8 to 15 wt% based on 100 wt% of the tablet-type seasoning. The liquid raw material was sprayed onto the powder raw material to form granules.

[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 50 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 (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.

[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] Example 2: Preparation of clam and anchovy flavored tablet-type seasoning by granulation method - 2

[0178] For 100 wt% of seasoning, 24.5 wt% of clam powder, 10.50 wt% of clam concentrate powder, 8.25 wt% of anchovy and dried pollack powder, 4.75 wt% of broth powder, 2.5 wt% of vegetable concentrate powder (same as Example 1), 1 wt% of kelp concentrate powder (same as Example 1), 28.25 wt% of refined salt, 5.25 wt% of maltodextrin, 12.5 wt% of sugar, and 0.2 wt% of pepper were mixed, uniformly mixed in a ribbon mixer, and used as a powdered raw material. For 100 wt% of seasoning, 1 wt% of yeast extract and 1.25 wt% of palm oil were added to purified water, mixed, and heated to prepare a liquid raw material. The prepared powdered raw material and liquid raw material were weighed, and the liquid raw material was emulsified in batches. The manufactured liquid raw material was supplied in a quantitative manner when the powder raw material was supplied. The liquid raw material was used by adjusting the weight of purified water to be 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.

[0179] 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 50 to 70°C, and the raw material was dried so that the moisture content was 4% or less.

[0180] 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.

[0181] 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.

[0182]

[0183] Example 3: Preparation of clam and anchovy flavored tablet-type seasoning by granulation method - 3

[0184] For 100 wt% of seasoning, 24.5 wt% of clam powder, 10.50 wt% of clam concentrate powder, 6.5 wt% of anchovy powder, 1.75 wt% of deopori powder, 4.75 wt% of broth powder, 2.5 wt% of vegetable concentrate powder (same as Example 1), 1 wt% of kelp concentrate powder (same as Example 1), 28.25 wt% of refined salt, 5.25 wt% of maltodextrin, 12.5 wt% of sugar, and 0.2 wt% of pepper were mixed, uniformly mixed in a ribbon mixer, and used as a powdered raw material. For 100 wt% of seasoning, 1 wt% of yeast extract and 1.25 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 seasoning. Granules were formed by spraying the liquid raw material onto the powder raw material using a fluidized bed granulator.

[0185] 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 50-70℃, and the raw material was dried so that the moisture content was 4% or less.

[0186] 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.

[0187] 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.

[0188]

[0189] Comparative Example 1: Changes in the content of liquid raw materials during the manufacture of clam and anchovy flavored tablet seasoning using a granulation method.

[0190] 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%, which is less than 8 wt%, or 19 wt%, which is 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 5 wt% of the liquid raw material was used based on 100 wt% of the seasoning, the powder flew around and the granules were not properly formed. In addition, when 19 wt% of the liquid raw material was used based on 100 wt% of the total seasoning, clumping of the liquid raw material occurred within the granules, and granules of an uneven size were formed.

[0191]

[0192] Comparative Example 2: Preparation of clam and anchovy flavored tablet-type seasoning by mixing method

[0193] For 100 wt% of seasoning, 35 wt% of clam powder, 8.25 wt% of anchovy and dried pollack powder, 4.75 wt% of broth powder, 2.5 wt% of vegetable concentrate powder (same as Example 1), 1 wt% of kelp concentrate powder (same as Example 1), and pepper powder, refined salt, maltodextrin, and sugar 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 onto the powder raw material.

[0194] 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.

[0195] 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.

[0196]

[0197] [Manufacturing Example 2]: Manufacturing of Korean beef-flavored tablet-type seasoning

[0198] A Korean beef-flavored tablet-type seasoning was manufactured by a granulation method (Examples 4 to 6), and a Korean beef-flavored tablet-type seasoning was manufactured by a mixing method (Comparative Example 3).

[0199]

[0200] Example 4: Preparation of Korean beef-flavored tablet-type seasoning by granulation method -1

[0201] For 100 wt% of seasoning, 8 wt% of Korean beef raw material powder, 0.5 wt% of Korean beef bone extract powder, 12.5 wt% of broth powder, 2 wt% of vegetable concentrate powder (same as Example 1), 0.25 wt% of kelp concentrate powder (same as Example 1), 24 wt% of refined salt, 22 wt% of maltodextrin, 9.5 wt% of refined sugar, 8.5 wt% of soy sauce raw material, and 0.25 wt% of pepper were mixed, uniformly mixed in a ribbon mixer, and used as a powder raw material. For 100 wt% of seasoning, 12.5 wt% of yeast extract was added to purified water, and mixed and heated to prepare a liquid raw material.

[0202] 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 to be 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.

[0203] 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 50-70℃, and the raw material was dried so that the moisture content was 4% or less.

[0204] 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.

[0205] 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.

[0206]

[0207] Example 5: Preparation of Korean beef-flavored tablet-type seasoning by granulation method - 2

[0208] For 100 wt% of seasoning, 9 wt% of Korean beef raw material powder, 0.5 wt% of Korean beef bone extract powder, 9 wt% of broth powder, 4 wt% of vegetable concentrate powder, 0.5 wt% of kelp concentrate powder, 24 wt% of refined salt, 22.5 wt% of maltodextrin, 9.25 wt% of refined sugar, 8.5 wt% of soy sauce raw material, and 0.25 wt% were mixed, uniformly mixed in a ribbon mixer, and used as a powder raw material. For 100 wt% of seasoning, 12.5 wt% of yeast extract was added to purified water, and mixed and heated to prepare a liquid raw material.

[0209] 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 to be 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.

[0210] 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 50 to 70°C, and the raw material was dried so that the moisture content was 4% or less.

[0211] 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.

[0212] 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.

[0213]

[0214] Example 6: Preparation of Korean beef-flavored tablet-type seasoning by granulation method - 3

[0215] For 100 wt% of seasoning, 6 wt% of Korean beef raw material powder, 0.5 wt% of Korean beef bone extract powder, 10 wt% of broth powder, 3 wt% of vegetable concentrate powder, 0.5 wt% of kelp concentrate powder, 27 wt% of refined salt, 24.75 wt% of maltodextrin, 7 wt% of refined sugar, 8.5 wt% of soy sauce raw material, and 0.25 wt% of pepper were mixed, uniformly mixed in a ribbon mixer, and used as a powder raw material. For 100 wt% of seasoning, 12.5 wt% of yeast extract was added to purified water, mixed, and heated to prepare a liquid raw material.

[0216] 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 to be 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.

[0217] 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 50 to 70°C, and the raw material was dried so that the moisture content was 4% or less.

[0218] 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.

[0219] 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.

[0220]

[0221] Comparative Example 3: Preparation of Korean beef-flavored tablet-type seasoning by mixing method

[0222] For 100 wt% of seasoning, 8 wt% of Korean beef raw material powder, 0.5 wt% of Korean beef bone extract powder, 12.5 wt% of broth powder, 2 wt% of vegetable concentrate powder, 0.25 wt% of kelp concentrate powder, and refined salt, maltodextrin, refined sugar, soy sauce raw material powder, and pepper powder were mixed in a similar ratio to Example 4, and then uniformly mixed 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.

[0223] 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.

[0224] 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.

[0225]

[0226] [Experimental Example 1] Comparison of solubility according to granulation in tablet-type seasoning

[0227] The solubility of the tablet-type seasonings of Examples 1 and 4 manufactured by the granulation method and the tablet-type seasonings of Comparative Examples 2 and 3 manufactured by the mixing method was compared.

[0228] Specifically, the tablet-type seasonings of Comparative Examples 2 and 3 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 solids of the anchovy raw material) to dissolve (hereinafter, dissolution time) was measured. When the water boiled at 100°C, the tablet-type seasonings of Examples 1 and 2, or the tablet-type seasonings of Example 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.

[0229] As a result, as shown in Table 1, the dissolution time of the tablet-type seasonings of Examples 1 and 4 was shorter than that of Comparative Examples 2 and 3, 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.

[0230] Tablet-type seasoning dissolution time (sec) Comparative example 2 (clam anchovy flavor seasoning - mixing method) 106.0 Comparative example 3 (Korean beef flavor seasoning - mixing method) 113.6 Example 1 (clam anchovy flavor seasoning - granulation method) 41.1 Example 4 (Korean beef flavor seasoning - granulation method) 37.0

[0231]

[0232] [Experimental Example 2] Comparison of tablet hardness according to granulation in tablet-type seasoning

[0233] The hardness of the tablet-type seasonings of Examples 1 and 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, 4, Comparative Examples 2, and Comparative Examples 3 was measured using a durometer. The hardness was measured by turning on the power of the area 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 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.

[0234] 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 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.

[0235] Hardness of tablet-type seasoning (㎏ / ㎟) Clam anchovy flavor seasoning - mixing method (Comparative example 2) 1.20 Clam anchovy flavor seasoning - granulation method (Example 1) 4.23 Korean beef flavor seasoning - mixing method (Comparative example 3) 1.74 Korean beef flavor seasoning - granulation method (Example 4) 3.20

[0236]

[0237] [Experimental Example 3] Scanning Electron Microscope (SEM) Analysis of Tablet-Type Seasoning

[0238] 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 4 manufactured by a granulation method, and the seasoning raw material powder and tableted seasoning of Comparative Examples 2 and 3 manufactured by a mixing method.

[0239] 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 2. Similarly, the seasoning raw material powder of Example 4 was confirmed to have a larger granule structure than that of Comparative Example 3.

[0240] In addition, when the cross-sectional structure of the tableted seasoning was analyzed, it was confirmed that the tableted seasonings manufactured by the granulation method of Examples 1 and 4 formed a porous structure by creating pores between the raw materials. However, in the tableted seasonings of Comparative Examples 2 and 3 manufactured by the mixing method, almost no porous structure was formed, and accordingly, neither pores nor the size of the pores were observed.

[0241] 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.

[0242] 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 producing granules by contacting a powder raw material including at least one raw material selected from the group consisting of clams, anchovies, dried pollack, beef, and bones 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 shellfish, beef fat, beef broth, bone broth, maltodextrin, sugar, refined salt, pepper, kelp, vegetables, green chili pepper, soy sauce, radish, soybean fermentation extract, fish meat fermentation, yeast extract, and wheat decomposition extract.

3. In claim 1, A method for producing a tablet-type seasoning, wherein the above maintenance includes 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, prior to step b), a step of drying the granules produced in step a).

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 clams, anchovies, deopori, beef and ox bones; 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 comprises at least one raw material selected from the group consisting of shellfish, beef fat, beef broth, bone broth, maltodextrin, sugar, refined salt, pepper, kelp, vegetables, green chili pepper, soy sauce, radish, soybean fermentation extract, fish fermentation, yeast extract, and wheat decomposition extract.

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

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

12. In claim 8, A tablet-type seasoning, wherein the content of the raw material of the above b) is 8 to 15 wt% based on 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 having an average pore size of the porous structure of the above seasoning of 70 to 400 μm, 15. In claim 8, The above seasoning is a tablet-type seasoning having a hardness of 2.5 to 7 kg / ㎟.

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