Seasoning powder for seafood and Manufacturing method thereof
The present invention relates to a powder seasoning composition for seafood and a method for producing the same. Specifically, according to the present invention, a tangerine peel powder containing a large amount of essential oil and citric acid components is used to effectively neutralize trimethyl...
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| creator | SEO CHAE HWA MUN SEONG SUK |
| description | The present invention relates to a powder seasoning composition for seafood and a method for producing the same. Specifically, according to the present invention, a tangerine peel powder containing a large amount of essential oil and citric acid components is used to effectively neutralize trimethylamine, which is a source of fishy odor characteristic of seafood such as fish, crustaceans, and shellfish, only some of raw materials constituting the seasoning is selectively roasted to harmoniously improve the texture, aroma, and flavor, and citron fruit juice powder is added for a refreshing flavor to give an aroma and flavor that can improve appetite and fully satisfy consumer preferences. In addition, the present invention can effectively solve a problem of generating harmful ingredients and deterioration of taste due to heating that may occur when seasonings or spices are used in a cooking process of roasting or steaming, such as foreign or conventional methods, in cooking seafood.
본 발명은, 해산물용 분말 시즈닝 조성물 및 그 제조방법에 관한 것으로서, 구체적으로 본 발명에 따르면 생선, 갑각류, 패류 등 해산물 특유의 비린내 원인인 트리메틸아민을 효과적으로 중화시킬 수 있는 정유 및 구연산 성분이 다량 함유된 귤피분태를 이용하고, 시즈닝을 구성하는 원료 중 일부 원료에 대해서만 선별적으로 로스팅을 수행하여, 식감, 향미, 풍미를 조화롭게 향상시킬 수 있고, 유자과즙분말로 상큼한 맛을 더함으로써, 식욕을 향상시키고 소비자 기호를 충분히 만족시킬 수 있는 향과 풍미를 가지도록 할 수 있다. 또한, 본 발명에 따르면, 해산물 요리에 있어서, 외국 또는 종래 방식과 같이 조미료 내지 향신료를 굽거나 찌는 요리 과정에서 사용하는 경우 발생할 수 있는 가열에 의한 유해 성분의 발생, 맛의 변질 문제를 효과적으로 해결할 수 있다. |
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본 발명은, 해산물용 분말 시즈닝 조성물 및 그 제조방법에 관한 것으로서, 구체적으로 본 발명에 따르면 생선, 갑각류, 패류 등 해산물 특유의 비린내 원인인 트리메틸아민을 효과적으로 중화시킬 수 있는 정유 및 구연산 성분이 다량 함유된 귤피분태를 이용하고, 시즈닝을 구성하는 원료 중 일부 원료에 대해서만 선별적으로 로스팅을 수행하여, 식감, 향미, 풍미를 조화롭게 향상시킬 수 있고, 유자과즙분말로 상큼한 맛을 더함으로써, 식욕을 향상시키고 소비자 기호를 충분히 만족시킬 수 있는 향과 풍미를 가지도록 할 수 있다. 또한, 본 발명에 따르면, 해산물 요리에 있어서, 외국 또는 종래 방식과 같이 조미료 내지 향신료를 굽거나 찌는 요리 과정에서 사용하는 경우 발생할 수 있는 가열에 의한 유해 성분의 발생, 맛의 변질 문제를 효과적으로 해결할 수 있다.</description><language>eng ; kor</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2023</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20230615&DB=EPODOC&CC=KR&NR=20230086250A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76289</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20230615&DB=EPODOC&CC=KR&NR=20230086250A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>SEO CHAE HWA</creatorcontrib><creatorcontrib>MUN SEONG SUK</creatorcontrib><title>Seasoning powder for seafood and Manufacturing method thereof</title><description>The present invention relates to a powder seasoning composition for seafood and a method for producing the same. Specifically, according to the present invention, a tangerine peel powder containing a large amount of essential oil and citric acid components is used to effectively neutralize trimethylamine, which is a source of fishy odor characteristic of seafood such as fish, crustaceans, and shellfish, only some of raw materials constituting the seasoning is selectively roasted to harmoniously improve the texture, aroma, and flavor, and citron fruit juice powder is added for a refreshing flavor to give an aroma and flavor that can improve appetite and fully satisfy consumer preferences. In addition, the present invention can effectively solve a problem of generating harmful ingredients and deterioration of taste due to heating that may occur when seasonings or spices are used in a cooking process of roasting or steaming, such as foreign or conventional methods, in cooking seafood.
본 발명은, 해산물용 분말 시즈닝 조성물 및 그 제조방법에 관한 것으로서, 구체적으로 본 발명에 따르면 생선, 갑각류, 패류 등 해산물 특유의 비린내 원인인 트리메틸아민을 효과적으로 중화시킬 수 있는 정유 및 구연산 성분이 다량 함유된 귤피분태를 이용하고, 시즈닝을 구성하는 원료 중 일부 원료에 대해서만 선별적으로 로스팅을 수행하여, 식감, 향미, 풍미를 조화롭게 향상시킬 수 있고, 유자과즙분말로 상큼한 맛을 더함으로써, 식욕을 향상시키고 소비자 기호를 충분히 만족시킬 수 있는 향과 풍미를 가지도록 할 수 있다. 또한, 본 발명에 따르면, 해산물 요리에 있어서, 외국 또는 종래 방식과 같이 조미료 내지 향신료를 굽거나 찌는 요리 과정에서 사용하는 경우 발생할 수 있는 가열에 의한 유해 성분의 발생, 맛의 변질 문제를 효과적으로 해결할 수 있다.</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2023</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZLANTk0szs_LzEtXKMgvT0ktUkjLL1IoTk1My89PUUjMS1HwTcwrTUtMLiktAinKTS3JAEqUZKQWpean8TCwpiXmFKfyQmluBmU31xBnD93Ugvz41OKCxOTUvNSSeO8gIwMjYwMDCzMjUwNHY-JUAQDx-TEt</recordid><startdate>20230615</startdate><enddate>20230615</enddate><creator>SEO CHAE HWA</creator><creator>MUN SEONG SUK</creator><scope>EVB</scope></search><sort><creationdate>20230615</creationdate><title>Seasoning powder for seafood and Manufacturing method thereof</title><author>SEO CHAE HWA ; MUN SEONG SUK</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_KR20230086250A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; kor</language><creationdate>2023</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>SEO CHAE HWA</creatorcontrib><creatorcontrib>MUN SEONG SUK</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>SEO CHAE HWA</au><au>MUN SEONG SUK</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Seasoning powder for seafood and Manufacturing method thereof</title><date>2023-06-15</date><risdate>2023</risdate><abstract>The present invention relates to a powder seasoning composition for seafood and a method for producing the same. Specifically, according to the present invention, a tangerine peel powder containing a large amount of essential oil and citric acid components is used to effectively neutralize trimethylamine, which is a source of fishy odor characteristic of seafood such as fish, crustaceans, and shellfish, only some of raw materials constituting the seasoning is selectively roasted to harmoniously improve the texture, aroma, and flavor, and citron fruit juice powder is added for a refreshing flavor to give an aroma and flavor that can improve appetite and fully satisfy consumer preferences. In addition, the present invention can effectively solve a problem of generating harmful ingredients and deterioration of taste due to heating that may occur when seasonings or spices are used in a cooking process of roasting or steaming, such as foreign or conventional methods, in cooking seafood.
본 발명은, 해산물용 분말 시즈닝 조성물 및 그 제조방법에 관한 것으로서, 구체적으로 본 발명에 따르면 생선, 갑각류, 패류 등 해산물 특유의 비린내 원인인 트리메틸아민을 효과적으로 중화시킬 수 있는 정유 및 구연산 성분이 다량 함유된 귤피분태를 이용하고, 시즈닝을 구성하는 원료 중 일부 원료에 대해서만 선별적으로 로스팅을 수행하여, 식감, 향미, 풍미를 조화롭게 향상시킬 수 있고, 유자과즙분말로 상큼한 맛을 더함으로써, 식욕을 향상시키고 소비자 기호를 충분히 만족시킬 수 있는 향과 풍미를 가지도록 할 수 있다. 또한, 본 발명에 따르면, 해산물 요리에 있어서, 외국 또는 종래 방식과 같이 조미료 내지 향신료를 굽거나 찌는 요리 과정에서 사용하는 경우 발생할 수 있는 가열에 의한 유해 성분의 발생, 맛의 변질 문제를 효과적으로 해결할 수 있다.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Seasoning powder for seafood and Manufacturing method thereof |
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