WO2013008973A1 - Dried powdered extract of mixed beef and vegetables, method for manufacturing same, and beef seasoning containing same - Google Patents

Abstract

The present invention relates to a dried powdered extract of mixed beef and vegetables, to a method for manufacturing same, and to a beef seasoning composition containing same. More particularly, the present invention relates to a method for manufacturing a dried powdered extract of mixed beef and vegetables, in which raw beef and raw vegetables are mixed at the start of a powder manufacturing process and then extracted together and powdered, to a powder manufactured thereby, and to a seasoning composition containing the powder.

Description

Mixed Extract Dry Powder of Beef and Vegetables, Preparation Method thereof and Beef Seasoning Containing the Powder

The present invention relates to a mixed extract dried powder of beef and vegetables, a method for preparing the same, and a beef seasoning containing the powder.

Beef powder or mixed beef and vegetable powder is an intermediate raw material of food, which enhances the taste and aroma of food and enhances food manufacturing.It is used as a component of seasonings, as well as for snacks and snacks. It is also used as a raw material in cooking processing of meat products.

Existing beef and vegetable mixed powder (refer to Patent No. 10-0750072) is prepared according to a process of preparing and mixing the beef powder and vegetable powder, respectively, it is difficult to feel the taste of the beef and vegetables together, natural flavor Could not expect.

In addition, conventional beef powder (see Patent No. 10-1034547) is generally manufactured by a method of undergoing an enzymatic digestion step, so that the beef powder prepared by such a method has a strong bitter taste, There was a problem of altering the taste.

More specifically, the beef powder produced through the enzymatic digestion step has a strong bitter taste because the powder contains a high degree of proteolysis, that is, a large amount of proteolytic hydrolysates, especially proline, leucine, When it contains a large number of hydrophobic amino acid residues such as isoleucine, there has been a problem that the strength of the bitter taste is increased, which adversely affects the taste of beef powder and the food using the same.

On the other hand, the existing beef seasoning (see Patent No. 10-0750072) consisting of beef powder as a component, but by adding the soy sauce, fish sauce, yeast extract, etc., which is a component of the seasoning, Umi taste unique to seasonings, The added seasoning has a dark brown color, and when the food is cooked using this, the color of the food is changed.The strong flavor from the soy sauce, fish sauce, etc. causes strong flavoring and the flavor of food is also changed. There was a problem that it is difficult to feel the natural flavor that comes from the raw materials such as beef, vegetables that are components of.

[Preceding technical literature]

[Patent Documents]

(Patent Document 1) KR 10-0750072 B1 (August 21, 2007)

(Patent Document 2) KR 10-1034547 B1 (announced on May 2, 2011)

An object of the present invention is to provide a mixed extract dry powder of beef and vegetables, a method for producing the same, and a beef seasoning composition containing the powder. More specifically, a method of preparing a mixed extract dry powder of beef and vegetables, which is ground by mixing the raw beef and vegetable raw materials at the beginning of the powder manufacturing process, and then powdering, and containing the powder and the powder prepared by the manufacturing method. It is an object to provide a seasoning composition.

The present invention provides a mixed extract dried powder of beef and vegetables, a method for preparing the same, and a beef seasoning composition containing the powder. More specifically, a method of preparing a mixed extract dry powder of beef and vegetables, which is ground by mixing the raw beef and vegetable raw materials at the beginning of the powder manufacturing process, and then powdering, and containing the powder and the powder prepared by the manufacturing method. It provides a seasoning composition.

Hereinafter, the problem solving means of this invention is demonstrated more concretely.

[1] The present invention is a deep and unique complex taste (combination of beef and vegetables) is formed by mixing the raw beef and vegetable raw materials in the early stage of the powder manufacturing process and then powdered together to form a beef flavor compared to conventional beef powder Provided is a method for producing a mixed extract dry powder of beef and vegetables that is fortified and tastes great.

Specifically,

a) mixing and heating beef raw meat and vegetable raw materials;

b) extracting the mixed raw materials;

c) drying the extract; And

d) grinding the dry matter

Characterized in that it comprises a, provides a method for producing a dry powder extract of beef and vegetables.

In step a), beef raw meat and vegetable raw materials are added to a single facility together with water, and mixed and heated. The water may be preferably added at a weight of 0.1 to 1 times the total weight of the beef raw meat and vegetable raw materials, and more preferably at a weight of 0.2 to 0.5 times.

The b) extraction step is not particularly limited in its manner, and may be performed in a general manner through an extraction apparatus known in the art or similar fields of the present invention. The extract produced by the extraction step is a concept that includes both the extract containing the seasoning ingredients extracted from the beef raw meat and vegetable raw material and the solids undergoing the extraction step.

The c) drying step is not particularly limited in the manner, and may be carried out in a general manner through a device known in the art or a similar field of the present invention, but the vacuum concentration step of concentrating the extract and drying the concentrate It may be carried out through a vacuum drying process, or a method including a drying process for drying the extract hot air. The vacuum concentration process refers to a process of concentrating an object while gradually lowering the pressure in the apparatus, and the vacuum drying process is a process of removing moisture from the object by drying the heat through the hot plate while gradually lowering the pressure in the apparatus. Means. In addition, the hot air drying process means a process of drying the object by providing hot wind in the device.

The d) grinding step is not particularly limited in the manner, and may be carried out in a general manner through a grinding device known in the art or similar field of the present invention.

[2] According to another aspect of the present invention, in the drying of the extract of [1], by separating the extract into an extract and a solid, there is provided a method of performing the drying step more efficiently. .

Specifically,

The method according to the above [1], further comprising the step 'b') separating the extract produced by the step b) into an extract and a solid between the steps b) and c), wherein the separated extract and the solid are separated. Performing the steps c) and d) for each, further comprising d ') mixing step of mixing the powder of the extract and the powder of the solid after the step d), beef and vegetable mixed extraction Provided is a method of making a dry powder.

The b ') separation step of the extract is not particularly limited in its manner, and may be performed in a general manner through a device known in the art or a similar field of the present invention, but preferably may be performed by centrifugation. have. The centrifugation is not particularly limited in the manner, and may be performed in a general manner through a decanter known in the art or a similar field of the present invention.

The c) drying step of the separated extract may be performed through a vacuum concentration process for concentrating the extract and a continuous vacuum drying (CVD) process for drying the concentrate. The apparatus used in the vacuum concentration or vacuum drying process may be carried out in a general manner through apparatus known in the art or similar field of the present invention.

The c) drying step for the separated solids, may be preferably carried out through an air drying (AD) process. The apparatus used in the hot air drying process may be performed in a general manner through apparatuses known in the art or similar fields of the present invention.

The d ') mixing step is not particularly limited in the manner, and may be carried out in a general manner through a device known in the art or a similar field of the present invention, but preferably dried, ground extract powder and solid powder, respectively After the addition to the mixer may be carried out by stirring to mix. The mixer is preferably a ribbon mixer (Ribbon Mixer) in the vessel is a device for mixing the material by three-dimensional motion, that is, vertical, horizontal and rotation, the shape, volume and rotation of the ribbon stirrer Silver may vary depending on the materials to be mixed).

[3] According to another aspect of the present invention, there is provided a method for producing a beef and vegetable mixed powder, according to the above [1], wherein the beef and vegetable mixed powder is not included.

The enzyme digestion step of beef refers to a step of including a series of processes for degrading the protein by adding a proteolytic enzyme to the raw material mixture such as beef in the manufacture of a powder such as beef.

[4] According to still another aspect of the present invention, there is provided a beef and vegetable mixed extract dried powder, which is prepared by the method of any one of the above [1] to [3].

[5] According to another aspect of the present invention, the powder of beef and vegetable mixture according to the above [4], wherein the powder has a proteolytic degree of 10% or less. In the case of beef-containing powder produced by the production process through the conventional enzymatic digestion step, it is to provide a powder having a considerably lower level of hydrolysis compared to about 15% or more protein hydrolysis.

The degree of proteolysis refers to the rate at which the peptide bonds of the protein are broken, that is, the degree of cleavage of the peptide chain, and the method for measuring the degree of proteolysis is not particularly limited, and is generally known in the art or similar fields of the present invention. It may be carried out by the method, but preferably by the Trinitrobenzenesulfonic acid (TNBS) method. The measurement result by TNBS method is computed by following formula (1).

[Equation 1]

Beef and vegetable mixed extract dry powder according to the present invention is characterized in that the degree of protein hydrolysis is 10% or less, more preferably 5% or less, and most preferably 3% or less. Since the higher the protein hydrolyzate content, the stronger the bitter taste occurs in the powder containing the beef component, the powder of the present invention is most preferably reduced by 85% protein hydrolyzate content compared to the conventional powder to minimize the occurrence of bitter taste Provide excellent flavored dry powder with beef and vegetable mixture.

[6] According to another aspect of the present invention, the vegetable raw material according to the above [4], wherein the beef and vegetable mixed extract dried powder is provided, comprising radish, onion and shiitake mushroom.

[7] According to another aspect of the present invention, in the above [6], the powder provides beef and vegetable mixed extract dried powder, further comprising a sun salt and a bone bone extract.

The sun salt refers to a salt made by bringing seawater into a salt field and evaporating moisture with wind and sunlight.

The ethmoid extract means that the broth produced by orphaning the leg bone (bone bone) of the cow is concentrated.

[8] According to another aspect of the present invention, in the above [7], the powder is not particularly limited in the content ratio of each component, more preferably, based on 100 parts by weight of beef components, 70 to 90 parts by weight, onion components 70 to 90 parts by weight, shiitake mushroom components 1 to 20 parts by weight, bone components 1 to 20 parts by weight and sun salt 1 to 20 parts by weight, most preferably 100 parts of beef components It may contain 75 to 85 parts by weight of no-component, 75 to 85 parts by weight of onion component, 5 to 10 parts by weight of shiitake mushroom component, 5 to 10 parts by weight of bone bone component and 5 to 10 parts by weight of natural salt.

[9] According to still another aspect of the present invention, there is provided a beef seasoning composition, characterized in that the beef and vegetable mixed extract dry powder according to the above [4] is contained.

[10] According to another aspect of the present invention, the composition of [9], wherein the composition further comprises a sun salt and vegetable powder, to provide a beef seasoning composition.

[11] According to another aspect of the present invention, the vegetable powder according to the above [10], which is characterized in that it comprises garlic powder, rice powder, cabbage powder, radish powder, and green onion powder, to provide a beef seasoning composition. do.

The vegetable powder may be prepared by a method known in the art or a similar field of the present invention, but may be preferably used vegetable powder prepared by vacuum freeze drying.

The vacuum freeze drying method is a method of freezing and drying the object while lowering the pressure in the apparatus, and the vegetable powder prepared by pulverizing the dried object through the above method is spray dry (Spray dry: juice of vegetables). In the case of the vegetable powder prepared by spraying the extract obtained by spraying and drying), it is not necessary to add an additive such as an additional excipient in the manufacturing process, so that it is closer to the natural raw material. Seasonings can be produced.

[12] According to another aspect of the present invention, in the above [11], the composition is not particularly limited in the content ratio of each component, more preferably 100% by weight of the beef and vegetable mixed extract dry powder It contains 30 to 60 parts by weight of natural salt, 1 to 20 parts by weight of garlic powder, 1 to 20 parts by weight of rice powder, 1 to 15 parts by weight of cabbage powder, 0.1 to 10 parts by weight of powdered green onion and 0.1 to 10 parts by weight of green onion powder. And most preferably, with respect to 100 parts by weight of the beef and vegetable mixed powder, 40 to 50 parts by weight of natural salt, 8 to 12 parts by weight of garlic powder, 6 to 11 parts by weight of rice flour, 5 to 10 parts by weight of cabbage powder, It may contain 0.5 to 3 parts by weight of powderless and 0.5 to 3 parts by weight of green onion powder.

[13] According to still another aspect of the present invention, the composition of [9], wherein the composition does not contain soy sauce, fish sauce or yeast extract, provides a beef seasoning composition.

The soy sauce, fish sauce or yeast extract is not particularly limited in its raw material, type, manufacturing method and the like, and known in the technical field or similar field of the present invention.

In the conventional beef-containing seasoning composition, the seasoning composition containing the beef and vegetable mixed powder of the present invention is compared with the soy sauce, fish sauce or yeast extract added as a flavor component for forming the umami, and soy sauce, fish sauce or yeast. When the seasoning composition of the present invention is utilized in food without adding an extract, it provides a seasoning composition which adds a natural flavor derived from beef and vegetable mixed extract dry powder without altering the color, aroma and taste of the food.

[14] According to another aspect of the present invention, there is provided a beef seasoning composition, according to the above [13], further comprising a spice powder.

The spice powder is a powder whose main purpose is to add fragrance to foods, which may be added during cooking or processing of foods to add a unique or strong aroma, taste or color, or to preserve foods added thereto. Means all ingredients, seasonings, etc. The spice powder is not particularly limited in its raw material, type, manufacturing method and the like, and may be used in the technical field or similar field of the present invention.

[15] According to still another aspect of the present invention, the spice powder according to the above [14], wherein the spice powder comprises any one or more of red pepper powder, ginger powder, and black pepper powder.

[16] According to still another aspect of the present invention, there is provided a beef seasoning composition, according to the above [13], further comprising a fruit concentrate.

The fruit concentrate is not particularly limited in its raw material, type, manufacturing method, and the like, and those known in the technical field or similar field of the present invention can be used.

[17] According to another aspect of the present invention, the fruit concentrate according to the above [16], wherein the fruit concentrate comprises any one or more of plum, pear or apple concentrate.

The present invention has the advantage of providing a mixed extract dried powder of beef and vegetables, a method for producing the same, and a beef seasoning composition containing the powder. More specifically, by mixing the raw beef and vegetable raw materials at the beginning of the powder manufacturing process and powdering them together, a deep and unique complexation is formed, which enhances the beef flavor and has a very good taste and aroma compared to the conventional beef powder. It provides the method of producing the mixed extract dry powder, and has the advantage of providing the prepared powder and the seasoning composition containing the powder.

Hereinafter, the present invention will be described in more detail by describing Examples, Comparative Examples, and Comparative Experimental Examples. However, the following Examples, Comparative Examples and Comparative Experimental Examples are only examples of the present invention, and the content of the present invention should not be construed as being limited thereto.

Example 1

Preparation of Beef and Vegetable Mixed Extract Dry Powder

1) Pretreatment step of raw materials: Commercial frozen beef meat 95CL (Chemical-Lean) was put on, thawed in a cold store for 24 hours, and then beef was chopped using a frozen chopper. Meanwhile, commercial dried shiitake mushrooms were obtained, coarsely pulverized using hamma wheat, and commercially available onions were obtained and sliced using a vegetable slicer. Commercial radish was obtained and chopping was performed using a chopper.

2) Hydrolyzing step and weighing step: 80 kg of radish, 80 kg of onions, 8.6 kg of dried shiitake mushrooms and 8.6 kg of dried shiitake per 100 kg of beef were weighed using a weighing scale and then put into an extraction tank. Into the extraction tank, 0.3 times the weight of the total weight of the total raw material introduced.

3) Raw material mixing and warming step: The raw material and water introduced into the extraction tank in the above step was stirred at a speed of 52 rpm while heating to 98 ℃.

4) Extraction of raw materials and centrifugation of extracts: When the temperature reaches 98 ° C., the raw materials are extracted for 1 hour while the temperature rises to stop the heating and maintain only the product temperature, and then the extract is decanter (centrifuge). After transferring to, it was operated at 4800 rpm to separate the solids and extracts.

5) Mixing the Extract and the Bone Extract: The extract was separated and transported into the mixing tank, and then 8.6 kg of a bone extract of the market was added thereto, followed by stirring at a speed of 2000 rpm for 1 hour to homogeneously mix.

6) Concentration of the Mixed Extract and Vacuum Drying of the Concentrate: The extract mixed with the sand bone was transferred to a concentration tank and concentrated to a Brix of about 75 to 80 under a condition of 50 ° C. and 740 mm Hg, and then the concentrate was concentrated. Transfer to a CVD (Continuous vacuum drying) apparatus, vacuum drying at 745mmHg, 90 ℃ ℃ temperature (to maintain the temperature of the hot plate was maintained at about 130 ℃).

7) Drying Milling Step: The dried extract was ground to powder using a hammer mill.

8) Hot air drying step of solids: Meanwhile, 5 kg of the solids separated in step 4) are placed in a tray, and panned into an air drying (AD) device, and the water content is 8% or less at 75 ° C. for 9 hours. Hot-air dried to be.

9) Drying Milling Step: The solid dried matter was pulverized using a hammer mill to be powdered.

10) Drying Mixing Step: The extract dry powder and the solid dry powder were added to a ribbon mixer and mixed homogeneously for 15 minutes, thereby preparing beef and vegetable mixed extract dry powder of the present invention.

Example 2

Preparation of Beef Seasonings Containing Powder of Example 1

A beef seasoning containing the same was prepared using the beef and vegetable mixed extract dry powder prepared by the method of Example 1, in the following composition ratio.

Beef seasoning was prepared by mixing 46 kg of natural salt, 100 kg of dried garlic powder, 10.7 kg of rice powder, 9 kg of rice flour, 7 kg of cabbage powder, 1.7 kg of radish powder, and 1.7 kg of green onion powder. The rice flour and dried garlic powder were obtained from commercially available ones, and the method of preparing cabbage powder, radish powder and green onion powder will be described in detail in Example 3 below.

Example 3

Preparation of Vegetable Powder Used in Beef Seasoning of Example 2

Commercial vegetables (cabbage, radish and green onion, etc.) were obtained and washed, and boiled for 1 minute under hydrothermal conditions at 90 ° C. for microbial control. After the ripening step, the vegetable raw material was placed in a quick freezer to rapidly freeze the vegetables so that the freezing temperature of the vegetables is about -40 ℃. Then, the rapidly frozen vegetables were put into a vacuum freeze drying apparatus and heated to a drying temperature of about 45 ° C. while maintaining the pressure in the apparatus at a pressure of about 4.6 torr to complete drying of the vegetables.

The vacuum freeze-dried vegetables were ground in a dried state using a grinding apparatus to prepare vegetable powder.

Comparative Example 1

Preparation of Simple Mixed Powder of Conventional Beef and Vegetables

Beef and vegetable simple mixed powder was prepared according to the existing mixed powder manufacturing method, unlike the present invention prepared by mixing the raw beef and vegetable raw materials in the powder manufacturing process at the beginning of the powder manufacturing process and then powdered by the method of Example 1 .

Specifically, by obtaining 100kg of commercial beef frozen meat obtained by the method of Example 1, but without the addition of vegetable raw materials, and obtained by the beef powder, 80kg of radish, 80kg of onions and 8.6kg of dried shiitake mushrooms Vegetable powders prepared according to the method of Example 3, respectively, were prepared, and 8.6 kg of bone marrow extract powder and sun salt, which were prepared through commercial powdering methods, were prepared with commercially available bone marrow extract 8.6 kg. The prepared beef powder, vegetable powder, beef bone extract powder and sun salt were mixed together to prepare a simple mixed powder of beef and vegetables. The type and content of each of the above components are specially selected in order to equally match the components and contents of the powder of Example 1.

Comparative Experimental Example 1

Comparison of the powder of Example 1 and the powder of Comparative Example 1

In the case of the beef and vegetable mixed extract dry powder according to Example 1, the step of mixing and extracting various vegetable raw materials together with the beef raw meat at the beginning of the powder manufacturing process, separately prepared and then simply prepared by mixing each powder Compared with the powder of the conventional method, that is, Comparative Example 1, it was confirmed that the unique complex taste of beef and vegetables is formed, thereby maximizing beef flavor.

More specifically, the onion component of the powder according to Example 1, the inherent sulfur component is modified to taste similar to beef to form a complex taste of onion and beef, in the case of dried shiitake mushrooms, mixed with beef, heated, extracted During the process, the GMP components of the mushrooms were sufficiently eluted, so they could taste the mushrooms.

Comparative Experimental Example 2

Sensory Test of Beef Seasoning and Existing Beef Seasoning of Example 2

Beef powders and vegetable powders are prepared separately, and conventional seasonings (CJ CheilJedang, Sanjeung Hoeung Hanwoo) containing simple mixed powders are obtained and mixed with raw beef and various vegetable raw materials at the beginning of the powder manufacturing process. The sensory test was compared to the seasoning of Example 2 containing the powder of Example 1 prepared by the extraction step was carried out on 20 trained sensory test personnel.

The evaluation method is after diluting each seasoning of the present invention to a concentration of 1% (10 g / L), and boil the sample for about 3 minutes, and then randomly attach a number to each sample, and then cool it to 60 ℃ each panel 15 ml each.

Sensory test results are shown in Table 1 below.

By score

(1) Strength evaluation standard (beef flavor, compound taste, umami, vegetable taste)

    (5: very strong, 4: strong, 3: normal, 2: weak, 1: very weak)

(2) Acceptance criteria (color, incense, synthesis)

    (5: very good, 4: good, 3: normal, 2: bad, 1: very bad)

Table 1 Appearance symbol (product appearance) Sensuality Synthesis color incense Beef flavor Compound beauty Umami Vegetable flavor Seasoning of Example 2 3.5 4.0 4.0 4.0 3.5 4.0 4.0 Conventional Seasonings 3.0 3.0 3.5 3.5 4.0 3.0 3.5

As a result of the test, the beef seasoning prepared by the method of Example 2, the complex flavor formed by heating and extracting the beef and vegetables together, the taste and flavor of the seasoning is improved, as well as beef flavor in the vegetables, the beef flavor As a result, the consumer's preferences also increased.

Comparative Example 2

Preparation of Beef and Vegetable Mix Extracted Dry Powder Including Enzymatic Decomposition of Beef

Beef and vegetable mixed extract dry powder according to a manufacturing method comprising a beef enzyme decomposition step to compare the powder prepared through the enzyme digestion step of beef and the powder prepared without the enzyme digestion step (prepared by Example 1) Was prepared.

In Example 1, 1) the raw material was subjected to the chopping of the beef meat with a chopper in the pre-treatment step, it was put into a decomposition tank, and the protease (protease) was added, followed by a proteolytic step of stirring at 50 ° C. for 2 hours. It was then heated to 100 ° C. for 30 minutes to deactivate the proteolytic enzymes in the digestion tank.

Subsequent processes were prepared in the same manner as in Example 1, through the enzyme decomposition step of beef, beef and vegetable mixed extract dry powder.

Comparative Experimental Example 3

Sensory Test of Each Beef and Vegetable Mix Extracted Dry Powder Prepared by Example 1 and Comparative Example 2

The sensory properties of the beef and vegetable mixed extract dried powder prepared according to Example 1 and the beef and vegetable mixed extract dried powder prepared through the enzymatic digestion of beef according to Comparative Example 2 were carried out on 20 trained sensory test agents. The test was conducted.

The evaluation method is to dilute the powders prepared in Example 1 and Comparative Example 2 to 1% concentration (10 g / L), and then boil the sample for about 3 minutes, and then randomly attach a number to each sample. After cooling it to 60 ℃ to give each panel 15ml.

Sensory test results are shown in Table 2 below.

Score score (only for beef flavor and taste)

(1) Strength evaluation criteria (beef flavor, bitter taste)

    (5: very strong, 4: strong, 3: normal, 2: weak, 1: very weak)

(2) Acceptable taste evaluation standard (taste delicious with beef, synthesis)

    (5: very good, 4: good, 3: normal, 2: bad, 1: very bad)

TABLE 2 Beef flavor bitter Beef delicious taste Synthesis Powder of Example 1 3.5 2.5 3.5 4.5 Powder of Comparative Example 2 4.0 3.5 3.0 4.0

As a result of the sensory test, the powder of Comparative Example 2 was evaluated to have a considerably stronger bitter taste and less beef flavor than the powder of Example 1, so that the powder of Example 1 was generally higher than the powder of Comparative Example 2 It was judged to have.

Comparative Example 3

Preparation of Beef Seasonings Containing Soy Sauce

A beef seasoning containing soy sauce was further prepared by adding 20 kg of commercial soy sauce powder to the beef seasoning prepared in Example 2 and mixing the mixture.

Comparative Experimental Example 4

Sensory test of beef seasoning of Example 2 and beef seasoning of Comparative Example 3

Twenty trained sensory test agents were subjected to a sensory test to try the beef seasoning of Example 2 and the beef seasoning of Comparative Example 3.

Appearance degree of appearance by the evaluation method, each seasoning was put in a container, and the characteristics (color, flavor) of each seasoning were evaluated, and evaluation of flavor and taste was made after boiling 5 g of radish (50 g / L) in 5% of concentration beforehand. Thus prepared samples (15g / L) with each seasoning added to 1.5% concentration, and boiled for about 3 minutes, and then randomly attached the numbers to each sample and cooled to 60 ℃ to give each panel 15ml.

Sensory test results are shown in Table 3 below.

By score

(1) Strength evaluation standard (beef flavor, umami, vegetable taste)

    (5: very strong, 4: strong, 3: normal, 2: weak, 1: very weak)

(2) Acceptance criteria (color, incense, synthesis)

    (5: very good, 4: good, 3: normal, 2: bad, 1: very bad)

TABLE 3 Appearance symbol (product appearance) Sensuality Synthesis color incense Beef flavor Umami Vegetable flavor Seasoning of Example 2 3.5 4.0 4.0 3.5 4.0 4.0 Seasonings of Comparative Example 3 3.0 3.0 3.5 4.0 3.0 3.5

As a result of the sensory test, the seasoning score of Comparative Example 3 in which soy sauce was added as a Jimmy component was higher, but when the seasoning according to Comparative Example 3 was applied to food by the dark color and strong aroma of soy sauce, Compared with the seasoning of Example 2, the natural color of the food is changed, and the strong flavor of the food is generated, resulting in a change in the natural flavor of the food. Beef seasoning according to Example 2 received high sensory scores in color and aroma, as well as all beef flavor and vegetable flavor items. As a result, the seasoning of Example 2 was higher than the seasoning of Comparative Example 3, and it was judged that consumer preference was considerably high. Therefore, in the preparation of beef seasoning, other flavoring ingredients such as soy sauce and fish sauce were not added separately. It was judged to be more preferable.

Claims (17)

a) mixing and heating beef raw meat and vegetable raw materials; b) extracting the mixed raw materials; c) drying the extract; And d) grinding the dry matter Characterized in that it comprises a, beef and vegetable mixture extract dry powder manufacturing method. The method of claim 1, further comprising a step b ') separating the extract produced by the step b) into an extract and a solid between the steps b) and c), respectively. For step c) and d), and further comprising d ') mixing step of mixing the powder of the extract and the powder of the solid after the step d), beef and vegetable mixed extract drying How to make a powder. The method of claim 1, characterized in that it does not comprise the step of enzymatic digestion of beef. A beef and vegetable mixed extract dried powder produced by the method according to any one of claims 1 to 3. The method of claim 4, wherein the powder has a protein hydrolysis of 10% or less, beef and vegetable mixed extract dry powder. The method of claim 4, wherein the vegetable raw material, characterized in that it comprises radish, onion and shiitake, beef and vegetable mixed extract dry powder. The method of claim 6, wherein the powder is characterized in that it further comprises a natural salt and bone bone extract, beef and vegetable mixed extract dry powder. According to claim 7, wherein the powder is based on 100 parts by weight of beef components, 70 to 90 parts by weight of radish components, 70 to 90 parts by weight of onion components, 1 to 20 parts by weight of shiitake mushroom components, 1 to 20 parts by weight of beef bones and Beef and vegetable mixed extract dry powder, characterized in that containing 1 to 20 parts by weight of the natural salt component. Beef seasoning composition containing the said beef and vegetable mixed extract dry powder of Claim 4. 10. The beef seasoning composition according to claim 9, wherein the composition further contains sun salt and vegetable powder. 11. The beef seasoning composition according to claim 10, wherein the vegetable powder comprises garlic powder, rice powder, cabbage powder, radish powder and green onion powder. According to claim 11, The composition is based on 100 parts by weight of the beef and vegetable mixed powder, 30 to 60 parts by weight of natural salt, 1 to 20 parts by weight of garlic powder, 1 to 20 parts by weight of rice flour, 1 to 15 parts by weight of cabbage powder Beef seasoning composition, characterized in that it contains 0.1 to 10 parts by weight of non-flour and 0.1 to 10 parts by weight of green onion powder. 10. Beef seasoning composition according to claim 9, characterized in that the composition does not contain soy sauce, fish sauce or yeast extract. The beef seasoning composition of claim 13, further comprising spice powder. 15. The beef seasoning composition of claim 14, wherein the spice powder comprises any one or more of red pepper powder, ginger powder or black pepper powder. The beef seasoning composition of claim 13, further comprising fruit concentrate. The beef seasoning composition of claim 16, wherein the fruit concentrate comprises any one or more of plum, pear or apple concentrate.