KR100806292B1 - 상황버섯과 톳 추출물을 이용한 육고기 양념첨가제 및 그제조방법 - Google Patents
상황버섯과 톳 추출물을 이용한 육고기 양념첨가제 및 그제조방법 Download PDFInfo
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- KR100806292B1 KR100806292B1 KR1020070042988A KR20070042988A KR100806292B1 KR 100806292 B1 KR100806292 B1 KR 100806292B1 KR 1020070042988 A KR1020070042988 A KR 1020070042988A KR 20070042988 A KR20070042988 A KR 20070042988A KR 100806292 B1 KR100806292 B1 KR 100806292B1
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- extract
- meat
- supernatant
- water
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/06—Meat products; Meat meal; Preparation or treatment thereof with gravy or sauce
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
Description
Claims (2)
- 육고기와 혼합하여 조리하는 양념첨가제의 제조방법에 있어서,(ⅰ) 물 2000㎖에 상황버섯 500g을 넣고 90℃의 열을 가하여 열탕 추출하여 상황버섯 초벌 추출액을 얻고, 다시 물 2000㎖을 가하여 상황버섯 재추출액을 얻고, 상기 상황버섯 초벌 추출액과 재추출액을 더하고, 이 더한 추출액을 동결건조하여 파우더 형태의 상황버섯 추출물을 얻는 단계;(ⅱ) 톳 500g을 물에 씻어 소금기를 제거한 후 그늘에 말리고, 상기 건조된 톳을 잘게 빻은 후 추출용매인 30% 에탄올 수용액을 1:1의 비율로 혼합하고 24시간 동안 추출하여 제1 상등액을 취하고, 상기 제1 상등액을 취하고 얻은 침전물에 재차 30% 에탄올 수용액을 가하여 제2 상등액을 24시간동안 재추출한 다음, 상기 제1 상등액과 제2 상등액을 농축기로 에탄올을 증발시켜 톳 추출물을 얻는 단계; 및(ⅲ) 상기 (ⅰ) 단계에서 얻은 상황버섯 추출물과 (ⅱ) 단계에서 얻은 톳 추출물을 1:0.3 중량비로 상호 배합하여 육고기 양념첨가제를 얻는 단계;로 이루어지는 것을 특징으로 하는 상황버섯 추출물과 톳 추출물을 이용한 육고기 양념첨가제의 제조방법.
- 제 1 항의 제조방법으로 제조된 상황버섯 추출물과 톳 추출물을 배합하여 이루어지는 육고기 양념첨가제.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
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KR1020070042988A KR100806292B1 (ko) | 2007-05-03 | 2007-05-03 | 상황버섯과 톳 추출물을 이용한 육고기 양념첨가제 및 그제조방법 |
Applications Claiming Priority (1)
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KR1020070042988A KR100806292B1 (ko) | 2007-05-03 | 2007-05-03 | 상황버섯과 톳 추출물을 이용한 육고기 양념첨가제 및 그제조방법 |
Publications (1)
Publication Number | Publication Date |
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KR100806292B1 true KR100806292B1 (ko) | 2008-02-22 |
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KR1020070042988A KR100806292B1 (ko) | 2007-05-03 | 2007-05-03 | 상황버섯과 톳 추출물을 이용한 육고기 양념첨가제 및 그제조방법 |
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Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20150089323A (ko) * | 2014-01-27 | 2015-08-05 | 주식회사 케이에스에프엔지 | 상황버섯 추출물을 이용한 육류의 가공방법 |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR930019140A (ko) * | 1992-03-17 | 1993-10-18 | 박정윤 | 항 고혈압 가능성 식품 조성물 |
KR19980061485A (ko) * | 1996-12-31 | 1998-10-07 | 이직환 | 유기산 미네랄 정수에 의한 추출 기능성 식품 및 약용물질의 제조방법 |
KR20040020179A (ko) * | 2002-08-29 | 2004-03-09 | 주식회사 이노바이오텍 | 원목재배한 항암 및 암예방의 상황버섯 자실체가 함유된고추장, 간장, 된장,김치 |
KR100563766B1 (ko) | 2005-10-13 | 2006-03-24 | 김해룡 | 양념장의 제조방법 |
KR20060103238A (ko) * | 2005-03-25 | 2006-09-28 | 니뽄 다바코 산교 가부시키가이샤 | 조미료 및 그의 제조 방법 |
-
2007
- 2007-05-03 KR KR1020070042988A patent/KR100806292B1/ko active IP Right Grant
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR930019140A (ko) * | 1992-03-17 | 1993-10-18 | 박정윤 | 항 고혈압 가능성 식품 조성물 |
KR19980061485A (ko) * | 1996-12-31 | 1998-10-07 | 이직환 | 유기산 미네랄 정수에 의한 추출 기능성 식품 및 약용물질의 제조방법 |
KR20040020179A (ko) * | 2002-08-29 | 2004-03-09 | 주식회사 이노바이오텍 | 원목재배한 항암 및 암예방의 상황버섯 자실체가 함유된고추장, 간장, 된장,김치 |
KR20060103238A (ko) * | 2005-03-25 | 2006-09-28 | 니뽄 다바코 산교 가부시키가이샤 | 조미료 및 그의 제조 방법 |
KR100563766B1 (ko) | 2005-10-13 | 2006-03-24 | 김해룡 | 양념장의 제조방법 |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20150089323A (ko) * | 2014-01-27 | 2015-08-05 | 주식회사 케이에스에프엔지 | 상황버섯 추출물을 이용한 육류의 가공방법 |
KR101582979B1 (ko) | 2014-01-27 | 2016-01-21 | 주식회사 케이에스에프엔지 | 상황버섯 추출물을 이용한 육류의 가공방법 |
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