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

[0004]

[0005] In the past, to make broth, raw ingredients such as anchovies or beef bones were put into a cooking utensil such as a pot or a pan, 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, the ratio of raw ingredients to water was not quantified, making it difficult to produce a consistent taste, and if the raw ingredients were boiled incorrectly, the broth would have a characteristic fishy or off-putting smell.

[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]

[0011] One purpose of the present application is to provide a tablet-type seasoning.

[0012] Another object of the present application is to provide a method for producing a tablet-type seasoning.

[0013]

[0014] One aspect of the present application provides a method for preparing a tablet-type seasoning, comprising the following steps:

[0015] 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 sashimi with a liquid raw material including oil; and

[0016] b) Step of compressing the above granules.

[0017] 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 liquid raw material comprising oil.

[0018]

[0019] Hereinafter, the present application will be described in detail.

[0020]

[0021] Method for manufacturing tablet-type seasoning

[0022] One aspect of the present application provides a method for producing a tablet-type seasoning.

[0023] 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 ox bones with a liquid raw material including fat to produce granules; and b) tableting the granules.

[0024] 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.

[0025] In the present application, the powder raw material is a powder-type raw material containing at least one raw material selected from the group consisting of clams, anchovies, dried pollack, beef, and bones.

[0026] In one embodiment, the powdered raw material of the tablet-type seasoning may include clams, anchovies, and deopori.

[0027] In one embodiment, the powdered raw material of the tablet-type seasoning may include beef and bones.

[0028] 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.

[0029] The above 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.

[0030] Specifically, the clam, dried clam, 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 clam, dried clam, clam extract, clam concentrate or powder thereof may be included in an amount of 25 to 45 wt%, 26 to 44 wt%, 27 to 43 wt%, 28 to 42 wt%, 29 to 41 wt%, 30 to 45 wt%, based on the total weight of the tablet-type seasoning. It may be comprised in an amount of 40 wt%, 31 to 39 wt%, 32 to 38 wt%, 33 to 37 wt%, 34 to 36 wt% or 34 to 35 wt%.

[0031]

[0032] 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.

[0033] The above anchovies, dried anchovies, anchovy extracts, anchovy concentrates or powders thereof may be included in an amount of 1 to 15 wt% based on the total weight of the tablet-type seasoning.

[0034] Specifically, the anchovy, dried anchovy, anchovy extract, anchovy 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 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 anchovy, dried anchovy, anchovy extract, anchovy concentrate or powder 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 It may be included in an amount of 4 to 8 wt%, or 4 to 7 wt%.

[0035]

[0036] 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.

[0037] 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.

[0038] 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 deopori, deopori dried product, deopori extract, deopori 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 total weight of the tablet-type seasoning.

[0039]

[0040] The above beef may refer to beef, and the beef as a raw material in the present application may include dried beef, beef extract, beef concentrate, or powder thereof.

[0041] In one embodiment, the beef may include Korean beef. The beef may specifically include Korean beef, Korean beef extract, Korean beef concentrate, or powder thereof.

[0042] The above 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.

[0043] 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.

[0044]

[0045] The above-mentioned bone comprises an animal bone, and specifically, a livestock bone. The animal may be, for example, a cow, a pig, a goat, a rabbit, a chicken, a duck, a goose, a horse, a dog, a carp, or a crucian carp, but is not limited thereto. The bone as a raw material in the present application may include a dried bone, a bone extract, a bone concentrate, or a powder thereof.

[0046] In one embodiment, the bone may be a Korean beef bone. The bone extract or Korean beef bone extract includes an extract obtained by extracting the bone or Korean beef bone with a solvent, and the solvent may include water, but is not limited thereto. The extraction method may use an extraction method known in the food industry, and for example, the extract includes an extract obtained through a hot water extraction method.

[0047] The above-mentioned bone, bone dried product, 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.

[0048] 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 0.1, 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, bone dry matter, 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.

[0049]

[0050] Additionally, the powdered raw material may further include at least one selected from the group consisting of shellfish, beef fat, beef broth, bone broth, maltodextrin, sugar, refined salt, pepper, kelp, and vegetables.

[0051] 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.

[0052] The above-mentioned fat includes beef tallow, and may include animal fat such as beef fat tissue or fat obtained from cow milk.

[0053] 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.

[0054] The above 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.

[0055] 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 total weight of the tablet-type seasoning.

[0056] 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.

[0057] The above maltodextrin is a dextrin produced by decomposing starch with dilute acid or amylase, and is also called maltooligosaccharide.

[0058] The above maltodextrin may be included in an amount of 1 to 25 wt% based on the total weight of the tablet-type seasoning.

[0059] Specifically, the maltodextrin 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, 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, the 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.

[0060] 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.

[0061] The above sugar may be included in an amount of 1 to 20 wt% based on the total weight of the tablet-type seasoning.

[0062] 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.

[0063] The above refined salt may mean salt containing sodium chloride (NaCl) manufactured by purifying seawater, and includes, for example, high-purity salt containing 85% or more sodium chloride (NaCl).

[0064]

[0065] *The above refined salt may be included in an amount of 10 to 40 wt% based on the total weight of the tablet-type seasoning.

[0066] 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 total weight of the tablet-type seasoning.

[0067] The pepper mentioned above is the fruit of the pepper tree, and may be a plant material that adds flavor or aroma to food and stimulates appetite. In the present invention, the pepper may include dried pepper, a pepper extract, or a powder thereof.

[0068] The above 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.

[0069] Specifically, the pepper, dried pepper, pepper extract 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 0.05, 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, the 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 total weight of the tablet-type seasoning.

[0070] The vegetable may include a dried vegetable, a vegetable extract, a vegetable concentrate, or a powder thereof. Specifically, the vegetable may include at least one selected from the group consisting of garlic, onion, radish, and green onion, but is not limited thereto. For example, in the present application, the vegetable may include a dried vegetable, an extract, a concentrate, or a powder thereof selected from the group consisting of garlic, onion, radish, and green onion.

[0071] The above vegetables, dried vegetables, vegetable extracts, vegetable concentrates, or powders thereof may be included in an amount of 0.5 to 10 wt% based on the total weight of the tablet-type seasoning.

[0072] 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, dried vegetable, vegetable extract, vegetable concentrate, or powder 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.

[0073] The above kelp may include dried kelp, kelp extract, kelp concentrate, or powder thereof. The above kelp may include powder of kelp concentrate obtained by concentrating kelp extract and powdering it.

[0074] The above 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.

[0075] 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.

[0076] In addition, 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.

[0077] The above Cheongyang pepper may include a Cheongyang pepper extract, a Cheongyang pepper concentrate, or a powder thereof, and the Cheongyang pepper as a raw material in the present application may include a powdered Cheongyang pepper concentrate.

[0078] The above soy sauce refers to a liquid seasoning made by fermenting soybeans, and the soy sauce as a raw material in the present application may include a dried product of soy sauce, a concentrate, a dried product of a concentrate, or a powder thereof.

[0079] The above 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.

[0080] 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.

[0081] The above radish may include radish, radish juice obtained by pressing the radish, dried product of the radish or radish juice, extract of the radish or radish juice, concentrate of the radish or radish juice, or powder thereof.

[0082] The above soybean fermentation extract may include a powdered extract of a soybean fermentation product obtained by extracting a soybean fermentation product.

[0083] The above fermented fish meat may include a fermented fish meat product that has been dried, extracted, or concentrated and then powdered.

[0084] The yeast extract may include a yeast extract or an extract of a yeast culture, and may include a dried or concentrated and then powdered extract of the yeast or yeast culture.

[0085] The above wheat decomposition extract may include a powdered wheat decomposition extract obtained by extracting wheat decomposition material.

[0086] The term "extraction" used in describing raw materials in this application may refer to an extract obtained by extracting the raw material with a solvent, which may include, but is not limited to, water or ethanol (alcohol). The extraction method may use any extraction method known in the conventional 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.

[0087]

[0088] In the manufacturing method of the present application, the liquid raw material includes fat.

[0089] The above maintenance refers to food whose main ingredient is fat, and includes oil and fat.

[0090] The above maintenance may include animal fat or vegetable fat.

[0091] The above 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 as long as it is fat derived from animals.

[0092] The above maintenance may include vegetable oil.

[0093] The above vegetable oils may include, but are not limited to, soybean oil, olive oil, palm oil, corn oil, palm olein oil, palm stearin oil, coconut oil, canola oil, and sunflower oil, as long as they are plant-derived oils.

[0094] The above maintenance may be included in an amount of 0.1 to 15 wt% based on the total weight of the tablet-type seasoning.

[0095] Specifically, the oil 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, 0.3, 0.5, 0.7, 1, and 1.25 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%, 0.3 to 15 wt%, 0.5 to 15 wt%, 1 to 15 wt%, or 1.25 to 15 wt%, based on the total weight of the tablet-type seasoning.

[0096] Additionally, the liquid raw material may further include at least one selected from the group consisting of yeast extract and water.

[0097] The above water may include purified water.

[0098] Water may be added to the above liquid raw material to adjust the properties of the raw material.

[0099] The above water can be added to the liquid raw material in an amount of 0.01 to 15 parts by weight based on 100 parts by weight of the total tablet-type seasoning.

[0100] The above yeast extract includes a yeast extract or an extract of a yeast culture.

[0101] The yeast extract may be included in an amount of 0.1 to 20 wt% based on the total weight of the tablet-type seasoning.

[0102] Specifically, the yeast 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 0.1, 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 13, 14, 15, 16, 17, 18, 19 and 20 wt%, based on the total weight of the tablet-type seasoning. For example, the yeast extract 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 14 wt%, 0.9 to 13 wt%, or 1 to 13 wt% based on the total weight of the tablet-type seasoning.

[0103] The above liquid raw material may be manufactured by adding at least one raw material selected from the group consisting of the yeast extract and oil to water, mixing, and heating.

[0104]

[0105] Meanwhile, the powdered raw material or liquid raw material may not contain at least one food additive selected from the group consisting of amberacid, silicon dioxide, and sodium casein.

[0106] The above-mentioned succinic acid is a food additive used as a flavor enhancer and is widely used to enhance the savory taste of seasoned foods. The tablet-type seasoning of the present application contains a large amount of clams, anchovies, dried pollack, beef, and / or bone raw materials, and thus can produce a rich seafood or Korean beef flavor even without the addition of a flavor enhancer such as the above-mentioned succinic acid.

[0107] The above silicon dioxide is a food additive for improving the flowability of powders, and is widely used for improving the flowability or preventing solidification of tableted raw materials. The tableted seasoning of the present application is manufactured through a step of producing granules, and is manufactured by adjusting the mixing or mixing ratio of raw materials, thereby improving the flowability of the powdered raw material. Therefore, the tableted seasoning of the present application can have a stable hardness even without including the silicon dioxide.

[0108] The sodium caseinate mentioned above is a food additive typically added as an emulsifier to improve the adhesiveness, emulsion stability, or physical properties of food ingredients. The tablet-type seasoning of the present application is manufactured through a granule-forming step, and thus can have liquid stability even without including the sodium caseinate mentioned above.

[0109]

[0110] In the manufacturing method of the present application, step a) contacts the powder raw material and the liquid raw material to form granules.

[0111] In this application, “granules” means small-sized raw material particles produced by mixing powder raw materials and liquid raw materials.

[0112] Contacting the powder raw material with the liquid raw material may include mixing the liquid raw material into the powder raw material.

[0113] Contacting the powder raw material with the liquid raw material may include spraying the liquid raw material onto the powder raw material.

[0114] 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. Specifically, in the manufacturing method of the present application, by spraying the liquid raw material onto the powder raw material, the liquid raw material is bound to the powder raw material and mixed, thereby inducing granulation of the mixture of the powder raw material and the liquid raw material.

[0115] In the step a), in which the powder raw material and the liquid raw material are brought into contact, 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.

[0116] In the step a), in which the powder raw material and the liquid raw material are brought into contact, the liquid raw material may be mixed in an amount of 20 wt% or less based on the total weight of the mixture of the liquid raw material and the powder raw material, and specifically, the liquid raw material may be mixed 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%, or 8 to 15 wt% based on the total weight of the mixture of the liquid raw material and the powder raw material.

[0117] In the step a), in which the powder raw material and the liquid raw material are brought into contact, 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.

[0118] When the content of the above powder raw material and / or liquid raw material satisfies the above range, powder flying phenomenon, clumping phenomenon of liquid raw material within granules, etc. are prevented, so that granulation of raw material can be facilitated.

[0119] The granulation method for producing the granules in step a) above 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 spraying the liquid raw material onto the powder raw material. By continuously spraying the liquid raw material onto 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.

[0120] In producing granules in the above step a), a physical change such as combining the powder raw material with the liquid raw material is applied, and the powder raw material and the liquid raw material are mixed to form granules.

[0121]

[0122] The method for manufacturing a tablet-type seasoning of the present application includes the step of b) tableting granules.

[0123] The above extrusion means extruding a material to form it into a certain shape or form.

[0124] 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.

[0125] By pressing the granules as described above, the binding properties between the raw materials in the tablet-type seasoning can be improved, and a porous structure including voids between the raw materials can be formed. Due to the porous structure of the tablet-type seasoning as described above, the solubility of the seasoning is improved, and the tablet-type seasoning can be quickly dissolved in a solvent, thereby further improving the preference for the tablet-type seasoning.

[0126] The porous structure of the above-mentioned tablet-type seasoning may include voids or pores inside the seasoning, and the voids or pores may have an average size of 50 to 500 μm, and specifically, may be a range selected from the group consisting of any one lower limit selected from the group consisting of 50, 55, 60, 65, and 70 μm, and any one upper limit selected from the group consisting of 310, 350, 400, 450, and 500 μm, and may be, for example, 50 to 500 μm, 55 to 450 μm, 60 to 400 μm, 65 to 350 μm, or 70 to 310 μm, but is not limited thereto.

[0127] In one embodiment, the pores of the tablet-type seasoning may have an average size of 70 to 310 μm.

[0128] 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.

[0129] 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.

[0130] In the step of pressing the granules, the raw material granules can be pressed 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.

[0131] In one embodiment, the granulated raw material can be compressed into a ring shape.

[0132] The above ring-shaped tablet-shaped seasoning may have a larger surface area and improved solubility compared to the cylindrical coin-shaped broth.

[0133] In the step of pressing the granules, the size of the pressed tablet-type seasoning may have an outer diameter of Φ10 to 30, and specifically, may be a range selected from the group consisting of a lower limit selected from the group consisting of Φ10, Φ12, Φ14, Φ16, Φ18, Φ20, and Φ21, and an upper limit selected from the group consisting of Φ23, Φ24, Φ25, Φ26, Φ27, Φ28, Φ29, and Φ30, and may be, for example, Φ12 to 29, Φ14 to 28, Φ16 to 27, Φ18 to 26, Φ20 to 25, Φ21 to 24, or Φ21 to 23, but is not limited thereto.

[0134] The above-mentioned tablet-shaped seasoning may have an inner diameter of Φ5 to 15, and specifically, may be a range selected from the group consisting of any one lower limit selected from the group consisting of Φ5, Φ6, Φ7, Φ8, Φ9 and Φ10, and any one upper limit selected from the group consisting of Φ11, Φ12, Φ13, Φ14 and Φ15, for example, Φ6 to 14, Φ7 to 13, Φ8 to 12, Φ9 to 11 or Φ10 to 11, but is not limited thereto.

[0135] The ratio of the inner diameter to the outer diameter of the above-mentioned tablet-shaped seasoning may be 1:1 to 4:1, and specifically, may be 1.1:1 to 3.8:1, 1.2:1 to 3.6:1, 1.3:1 to 3.4:1, 1.4 to 3.2:1, 1.5:1 to 3:1, 1.6:1 to 2.8:1, 1.7:1 to 2.6:1, 1.8:1 to 2.4:1 or 1.9:1 to 2.2:1, but is not limited thereto.

[0136] The above-described 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.

[0137] The above-mentioned tablet-shaped 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.

[0138] 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.

[0139] The weight of the above-described tablet-type seasoning 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.

[0140] The above-mentioned tablet-type seasoning has a density of 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.

[0141]

[0142] In addition, the method for manufacturing a tablet-type seasoning of the present application may further include a step of drying the granules prior to the step of tableting the granules (b).

[0143] After the step of drying the granules, the granules may have a moisture content of 1 to 5 wt%. Specifically, the moisture content of the granules that have undergone 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%.

[0144] 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.

[0145] 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).

[0146] The above packaging step may be to place the tablet-type seasoning into a container (packaging) and seal it with a sealer.

[0147]

[0148] Tablet-type seasoning

[0149] 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 liquid raw material comprising oil.

[0150] The above 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.

[0151] In addition, the powdered raw material may further include at least one raw material selected from the group consisting of Cheongyang pepper, soy sauce, radish, soybean fermentation extract, fish meat fermentation, yeast extract, and wheat decomposition extract.

[0152] The content of the above liquid raw material may be 8 to 15 wt% relative to the total weight of the tablet-type seasoning.

[0153] The above maintenance may include animal fat or vegetable fat.

[0154] The above maintenance may include vegetable oil.

[0155] The above 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.

[0156] Additionally, the liquid raw material may further include at least one raw material selected from the group consisting of water and yeast extract.

[0157] The description of the raw materials in the tablet-type seasoning of the present application is based on that described in the above-mentioned 'Method for producing the tablet-type seasoning of the present application' and is not described repeatedly.

[0158] Meanwhile, the tablet-type seasoning of the present application may not contain at least one food additive selected from the group consisting of amberacid, silicon dioxide, and sodium casein.

[0159] The description of the above succinic acid, silicon dioxide and sodium caseinate is based on that described in the above-mentioned 'Method for producing tablet-type seasoning of the present application' and is not described repeatedly.

[0160] The tablet-type seasoning of the present application 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.

[0161] The porous structure of the tablet-type seasoning of the present application may have pores, and the pores may have an average size of 50 to 500 μm, specifically, a range selected from the group consisting of a lower limit selected from the group consisting of 50, 55, 60, 65, and 70 μm, and an upper limit selected from the group consisting of 310, 350, 400, 450, and 500 μm, for example, 50 to 500 μm, 55 to 450 μm, 60 to 400 μm, 65 to 350 μm, or 70 to 310 μm, but is not limited thereto.

[0162] In one embodiment, the pores of the tablet-type seasoning may have an average size of 70 to 310 μm.

[0163] The above-mentioned powdered seasoning has a hardness of 2.5 to 7 kg / mm. 2 It can be, specifically, 2.5, 2.6, 2.7, 2.8, 2.9, 3, 3.1 and 3.2㎏ / mm 2 Any one lower 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 ㎏ / mm 2 It may be a range selected from a group consisting of any one upper limit selected from a group consisting of, for example, 2.5 to 7 kg / mm 2 , 2.7 to 6.5 kg / mm 2 , 3 to 6.3 kg / mm 2 , 3 to 6.1 kg / mm 2 , 3 to 6 kg / mm 2, 3 to 5.7 kg / mm 2 , 3 to 5.5 kg / mm 2 , 3 to 5.3 kg / mm 2 , 3 to 5 kg / mm 2 , 3.1 to 5 kg / mm 2 , 3.2 to 5 kg / mm 2 , or 3.2 to 4.3 kg / mm 2 It may be, but is not limited to,

[0164] When the tablet-type seasoning of the present application is boiled in water at 100°C, it may take less than 1 minute for all raw materials except for the raw materials containing insoluble solids to dissolve. The amount of water at 100°C may be 10 to 1000 mL. The fact that all raw materials except for the raw materials containing insoluble solids in the tablet-type seasoning are dissolved may mean that the raw materials other than the raw materials containing insoluble solids contained in the seasoning are dissolved into particles of less than 100 μm.

[0165] Specifically, when the tablet-type seasoning is put into water at 100°C and boiled, the time required for the raw materials other than the raw materials of the insoluble solid content contained in the seasoning to dissolve into particles of less than 100 μm may be 1 second to 60 seconds, and specifically, the time required for the raw materials other than the raw materials of the insoluble solid content contained in the tablet-type seasoning to dissolve into particles of less than 100 μm may be 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, It can be 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. The size of the tablet-type seasoning can be indicated by the outer diameter, inner diameter, or height of the tablet.

[0166] The tablet-shaped seasoning of the present application may have an outer diameter of Φ10 to 30, Φ12 to 29, Φ14 to 28, Φ15 to 26 or Φ22.

[0167] The tablet-shaped seasoning of the present application may have an inner diameter of Φ5 to 15, Φ7 to 13, Φ8 to 12, Φ9 to 11, or Φ10.

[0168] The tablet-shaped seasoning of the present application 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.

[0169] The tablet-type seasoning of the present application 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.

[0170] The tablet-type seasoning of the present application 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.

[0171] The tablet-type seasoning of the present application may have a weight range of 1 to 10 g, 1 to 9 g, 1 to 8 g, 1 to 7 g, 2 to 6 g, 2.5 to 5.5 g, 3 to 5 g or 3.7 to 4.3 g.

[0172] The density of the tablet-type seasoning of the present application 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.

[0173] The tablet-shaped seasoning of the present application may be tableted in various shapes, for example, but is 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.

[0174] 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.

[0175] The tablet-type seasoning of the present application may be manufactured by the method for manufacturing a tablet-type seasoning, which is one aspect of the present application described above.

[0176] In the description of the tablet-type seasoning of the present application and the method for manufacturing the same, any part that overlaps with the content described in the above-mentioned 'method for manufacturing tablet-type seasoning of the present application' shall be cited from the above-mentioned content and shall not be described repeatedly.

[0177]

[0178] The tablet-type seasoning of the present application has a multi-porous structure, allowing it to dissolve quickly in a solvent, suppressing powder scattering and providing a shortened broth preparation time. Furthermore, the tablet-type seasoning of the present application has high hardness, making it convenient for storage and distribution. Furthermore, the tablet-type seasoning of the present application contains a high content of concentrated raw materials, providing a high-quality broth.

[0179] 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.

[0180]

[0181] Figure 1a shows granules manufactured according to Example 1. Figure 1b shows granules manufactured using an excessive amount of liquid raw material in Comparative Example 1. Figure 1c shows granules manufactured using an insufficient amount of liquid raw material in Comparative Example 1.

[0182] Figure 2 shows a ring-shaped tablet-shaped seasoning manufactured by the tablet-shaped manufacturing method of the present application.

[0183] Figure 3 shows the results of analyzing the porous structure and the pore size of the porous structure using a scanning electron microscope (SEM) for the granulated and tableted seasoning of Example 1 manufactured by a granulation method and the tableted seasoning of Comparative Example 2 manufactured by a mixing method.

[0184] Figure 4 shows the results of analyzing the porous structure and the pore size of the porous structure using a scanning electron microscope (SEM) for the granulated and tableted seasoning of Example 4 manufactured by a granulation method and the tableted seasoning of Comparative Example 3 manufactured by a mixing method.

[0185]

[0186] Hereinafter, the present application will be described in detail by way of examples.

[0187]

[0188] However, the following examples specifically illustrate the present application, and the contents of the present application are not limited by the following examples.

[0189]

[0190] [Manufacturing Example 1]: Manufacturing of clam and anchovy flavored tablet-type seasoning

[0191] 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).

[0192]

[0193] Example 1: Preparation of clam and anchovy flavored tablet-type seasoning by granulation method - 1

[0194] For 100 wt% of seasoning, 20 wt% of clam powder, 8 wt% of clam concentrate, 8 wt% of anchovy powder, 1 wt% of deopori powder, 5 wt% of broth powder, 1.75 wt% of vegetable concentrate powder (ingredient contents: 20 wt% of onion, 7.5 wt% of garlic, 7.5 wt% of green onion, and 5 wt% of radish), 1.0 wt% of radish concentrate, 0.25 wt% of green chili pepper powder, 1.5 wt% of kelp concentrate powder (dried kelp blend content 20.3 wt%), 0.25 wt% of pepper, 30 wt% of refined salt, 7 wt% of maltodextrin, and 14 wt% of sugar were mixed, uniformly mixed in a ribbon mixer, and used as a powdered raw material. In purified water, 1 wt% of yeast extract (Angel Yeast, Yeast Extract LA05) and 1.25 wt% of palm oil were added to 100 wt% of the tablet-type seasoning, mixed, and heated to dissolve, thereby preparing a liquid raw material. The prepared powder raw material and liquid raw material were weighed, and the liquid raw material was emulsified in batches. The prepared liquid raw material was supplied in a fixed amount 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. Granule particles were formed by spraying the liquid raw material onto the powder raw material.

[0195] Next, the granule particles were 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.

[0196] 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.

[0197] 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.

[0198]

[0199] Example 2: Preparation of a clam and anchovy flavored tablet-type seasoning by granulation method - 2

[0200] For 100 wt% of seasoning, 24.5 wt% of clam powder, 10.50 wt% of clam concentrate powder, 7 wt% of anchovy powder, 2 wt% of deopori powder, 4.75 wt% of broth powder, 2.5 wt% of vegetable concentrate powder, 1 wt% of kelp concentrate powder, 28.25 wt% of refined salt, 5.25 wt% of maltodextrin, 12.5 wt% of sugar, and 0.2 wt% of pepper were mixed and 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, heated, and dissolved, thereby preparing 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 prepared liquid raw material was supplied quantitatively when the powdered raw material was supplied. Liquid raw materials were used by adjusting the weight of purified water to be within the range of 8 to 15 wt% based on 100 wt% of seasoning. Granules were formed by spraying liquid raw materials onto powder raw materials using a fluidized bed granulator.

[0201] Next, the granule particles were 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.

[0202] 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.

[0203] 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.

[0204]

[0205] Example 3: Preparation of clam and anchovy flavored tablet-type seasoning by granulation method - 3

[0206] 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, 1 wt% of kelp concentrate powder, 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, heated, and dissolved 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 to 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.

[0207] Next, the granule particles were 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.

[0208] 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.

[0209] 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.

[0210]

[0211] Comparative Example 1: Changes in the content of liquid raw materials during the production of clam and anchovy flavored tablet-type seasoning using a granulation method.

[0212] 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 5 wt% (liquid deficiency) and 19 wt% (liquid excess) 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 seasoning, the powder flew and the granules were not properly formed. When it was used at 19 wt%, the liquid raw material clumped within the granules, and granules of an uneven size were formed.

[0213]

[0214] Comparative Example 2: Preparation of clam and anchovy flavored tablet-type seasoning by mixing method

[0215] 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 (same as Example 1), 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.

[0216] 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.

[0217] 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.

[0218]

[0219] [Manufacturing Example 2]: Manufacturing of Korean beef-flavored tablet-type seasoning

[0220] 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).

[0221]

[0222] Example 4: Preparation of Korean beef-flavored tablet-type seasoning by granulation method - 1

[0223] 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, 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, mixed, heated, and dissolved to prepare a liquid raw material.

[0224] 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 to 15 wt% based on 100 wt% of the seasoning. The liquid raw material was sprayed onto the powder raw material using a fluidized bed granulator to form granules.

[0225] Next, the granule particles were 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.

[0226] 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.

[0227] 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.

[0228]

[0229] Example 5: Preparation of Korean beef-flavored tablet-type seasoning by granulation method - 2

[0230] 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, mixed, heated, and dissolved to prepare a liquid raw material.

[0231] 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 to 15 wt% based on 100 wt% of the seasoning. The liquid raw material was sprayed onto the powder raw material using a fluidized bed granulator to form granules.

[0232] Next, the granule particles were 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.

[0233] 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.

[0234] 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.

[0235]

[0236] Example 6: Preparation of Korean beef-flavored tablet-type seasoning by granulation method - 3

[0237] 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% 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, heated, and dissolved to prepare a liquid raw material.

[0238] 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 to 15 wt% based on 100 wt% of the seasoning. The liquid raw material was sprayed onto the powder raw material using a fluidized bed granulator to form granules.

[0239] Next, the granule particles were 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.

[0240] 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.

[0241] 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.

[0242]

[0243] Comparative Example 3: Preparation of Korean beef-flavored tablet-type seasoning by mixing method

[0244] 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 (same as Example 4), 2 wt% of vegetable concentrate powder (same as Example 4), 0.25 wt% of kelp concentrate powder (same as Example 4), 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. After mixing, the powder raw material was manufactured by uniformly mixing in a ribbon mixer. No granules were formed when the liquid raw material was not sprayed on the powder raw material.

[0245] 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.

[0246] 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.

[0247]

[0248] [Experimental Example 1] Comparison of solubility according to granulation in tablet-type seasoning

[0249] 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.

[0250] 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 raw material that did not dissolve (such as solid content 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 put in simultaneously, and the shape of the tablet-type seasoning and the color of the broth were observed at 10-second intervals.

[0251] 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.

[0252] 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

[0253] [Experimental Example 2] Comparison of tablet hardness according to granulation in tablet-type seasoning

[0254] 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 (㎏ / mm) of the tablet-type seasonings of Examples 1, 4, Comparative Examples 2 and 3 was measured using a hardness tester. 2 ) was measured. The hardness was measured by turning on the power of the area hardness meter and converting the measurement unit to be measured. The sample was placed between the flat tip and the manual handle, and the handle was turned until the sample broke, and the point of breaking was determined as the corresponding hardness (㎏ / mm). 2 ) was measured. The hardness was measured by randomly selecting 10 out of 100 tablets manufactured for each example and comparative example, and then calculating the average value.

[0255] 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.

[0256] Hardness (㎏ / mm) 2 ) 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

[0257]

[0258] [Experimental Example 3] Scanning Electron Microscope (SEM) Analysis of Tablet-Type Seasoning

[0259] The granulated and tableted seasonings of Examples 1 and 4 manufactured by the granulation method, and the tableted seasonings of Comparative Examples 2 and 3 manufactured by the mixing method were analyzed for porous structure and pore size of the porous structure using a scanning electron microscope (SEM).

[0260] 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 (Fig. 3). Similarly, the seasoning raw material powder of Example 4 was confirmed to have a larger granule structure than that of Comparative Example 3 (Fig. 4).

[0261] In addition, when the cross-sectional structure of the tableted seasoning was analyzed, it was confirmed that the tableted seasonings of Examples 1 and 4 manufactured by the granulation method formed a porous structure by creating pores between the raw materials. On the other hand, 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 pore sizes were observed (Figs. 3 and 4).

[0262] From the above experimental results, it was found that the tablet-type seasoning of the present application manufactured by the granulation method exhibited a porous structure, so that water could penetrate more quickly when dissolved, and the palatability of the seasoning was improved.

[0263]

[0264] 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 included in an amount of 8 to 15 wt% based on 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 comprises 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 moisture content of the granules after the above drying step is 1 to 5 wt%.

8. In claim 1, A method for producing a tablet-type seasoning, wherein the powdered raw material or liquid raw material does not contain at least one food additive selected from the group consisting of amberacid, silicon dioxide, and sodium casein. 9.a) Powdered raw material comprising at least one raw material selected from the group consisting of clams, anchovies, deopori, beef and sagol; and b) A tablet-type seasoning comprising a liquid raw material including a maintenance agent.

10. In claim 9, The above-mentioned tablet-type seasoning is a tablet-type seasoning in a granular form.

11. In claim 9, A tablet-type seasoning, wherein the powdered raw material 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 meat fermentation, yeast extract, and wheat decomposition extract.

12. In claim 9, The above maintenance is a vegetable oil, tablet-type seasoning.

13. In claim 9, A tablet-type seasoning, wherein the liquid raw material of the above b) further includes at least one selected from the group consisting of water and yeast extract.

14. In claim 9, A tablet-type seasoning, wherein the liquid raw material of the above b) is included in an amount of 8 to 15 wt% based on the total weight of the tablet-type seasoning.

15. In claim 9, A tablet-type seasoning, wherein the above tablet-type seasoning includes a porous structure.

16. In claim 15, A tablet-type seasoning, wherein the average size of the pores of the porous structure of the above tablet-type seasoning is 70 to 500 μm.

17. In claim 9, The above-mentioned powdered seasoning has a hardness of 2.5 to 7 kg / mm. 2 It is a tablet-type seasoning.

18. In claim 9, The above-mentioned tablet-type seasoning is a tablet-type seasoning that does not contain at least one food additive selected from the group consisting of amberacid, silicon dioxide, and sodium casein.

Images