KR20010044365A - 카레맛 조미김의 제조 방법 - Google Patents
카레맛 조미김의 제조 방법 Download PDFInfo
- Publication number
- KR20010044365A KR20010044365A KR1020010007112A KR20010007112A KR20010044365A KR 20010044365 A KR20010044365 A KR 20010044365A KR 1020010007112 A KR1020010007112 A KR 1020010007112A KR 20010007112 A KR20010007112 A KR 20010007112A KR 20010044365 A KR20010044365 A KR 20010044365A
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- South Korea
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- weight
- flavor
- curry
- laver
- seasoning
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Links
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- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims description 7
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- 239000007791 liquid phase Substances 0.000 claims description 3
- 239000003795 chemical substances by application Substances 0.000 claims description 2
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- 244000068988 Glycine max Species 0.000 claims 1
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- 241000209149 Zea Species 0.000 abstract 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 abstract 2
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- 230000001953 sensory effect Effects 0.000 description 9
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 8
- 229960005069 calcium Drugs 0.000 description 8
- 239000011575 calcium Substances 0.000 description 8
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- 238000002360 preparation method Methods 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 240000007594 Oryza sativa Species 0.000 description 3
- 235000007164 Oryza sativa Nutrition 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000009566 rice Nutrition 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241001474374 Blennius Species 0.000 description 2
- 239000000679 carrageenan Substances 0.000 description 2
- 235000010418 carrageenan Nutrition 0.000 description 2
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- 229940113118 carrageenan Drugs 0.000 description 2
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- 230000007423 decrease Effects 0.000 description 2
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- 239000003205 fragrance Substances 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 235000019629 palatability Nutrition 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 201000001320 Atherosclerosis Diseases 0.000 description 1
- CKLJMWTZIZZHCS-UHFFFAOYSA-N D-OH-Asp Natural products OC(=O)C(N)CC(O)=O CKLJMWTZIZZHCS-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 description 1
- LEVWYRKDKASIDU-IMJSIDKUSA-N L-cystine Chemical compound [O-]C(=O)[C@@H]([NH3+])CSSC[C@H]([NH3+])C([O-])=O LEVWYRKDKASIDU-IMJSIDKUSA-N 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- 238000012356 Product development Methods 0.000 description 1
- 241000206613 Pyropia yezoensis Species 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 230000000845 anti-microbial effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- QXDMQSPYEZFLGF-UHFFFAOYSA-L calcium oxalate Chemical compound [Ca+2].[O-]C(=O)C([O-])=O QXDMQSPYEZFLGF-UHFFFAOYSA-L 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 230000001713 cholinergic effect Effects 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 239000008162 cooking oil Substances 0.000 description 1
- 235000019503 curry powder Nutrition 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 229960003067 cystine Drugs 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000019264 food flavour enhancer Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 239000011159 matrix material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 239000000546 pharmaceutical excipient Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 230000009469 supplementation Effects 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
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- 235000019154 vitamin C Nutrition 0.000 description 1
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- 229940045997 vitamin a Drugs 0.000 description 1
- 229940046001 vitamin b complex Drugs 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- 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
-
- 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
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/005—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/15—Flavour affecting agent
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/15—Inorganic Compounds
- A23V2250/156—Mineral combination
- A23V2250/1578—Calcium
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
Description
Claims (3)
- 조미김의 제조 방법에 있어서,옥배유에 커리 베이스 14.7중량%, 글리세린 85.3중량%로 구성되는 지용성 액상 농축향을 옥배유 중량의 4∼10중량%로 첨가, 혼합하여 원료김에 분사하는 공정과,상기 액상향 혼합유를 분사한 김을 170∼180℃에서 2∼5초간 굽는 1차 구이 공정과,상기 1차 구이한 김에 커리 베이스 10중량%, 아라비아검 10중량%, 덱스트린 80중량%로 구성되는 분말형 농축 조미소재를 분사하되 지용성 액상 농축향 : 분말형 농축 조미소재의 첨가 비율이 4:6이 되도록 하는 공정과,상기 조미한 김을 200∼250℃에서 5∼10초간 원적외선 처리로 굽는 2차 구이 공정으로 구성되어 카레맛이 나는것을 특징으로 하는 카레맛 조미김의 제조 방법.
- 제 1항에 있어서,상기 옥배유에 젖산 칼슘을 옥배유 사용량의 4∼6중량%로 첨가하여 혼합하는 공정을 더욱 포함하는 것을 특징으로 하는 카레맛 조미김의 제조 방법.
- 제 1항에 있어서,상기 원료김은 수분 함량 5∼8%, 속당 중량이 290∼302g인 것을 특징으로 하는 카레맛 조미김의 제조 방법.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020010007112A KR100346509B1 (ko) | 2001-02-13 | 2001-02-13 | 카레맛 조미김의 제조 방법 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020010007112A KR100346509B1 (ko) | 2001-02-13 | 2001-02-13 | 카레맛 조미김의 제조 방법 |
Publications (2)
Publication Number | Publication Date |
---|---|
KR20010044365A true KR20010044365A (ko) | 2001-06-05 |
KR100346509B1 KR100346509B1 (ko) | 2002-07-27 |
Family
ID=19705692
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR1020010007112A KR100346509B1 (ko) | 2001-02-13 | 2001-02-13 | 카레맛 조미김의 제조 방법 |
Country Status (1)
Country | Link |
---|---|
KR (1) | KR100346509B1 (ko) |
Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20010112209A (ko) * | 2001-12-06 | 2001-12-20 | 김애정 | 새우맛 조미김 제조방법 |
KR20030021332A (ko) * | 2001-09-05 | 2003-03-15 | 고금희 | 칼슘분말이 가미된 김의 제조방법 및 칼슘분말이 가미된 김 |
KR100455994B1 (ko) * | 2002-10-26 | 2004-11-06 | 김성득 | 기능성 조미김의 제조방법 및 그 제조방법으로 제조된조미김 |
KR100467243B1 (ko) * | 2001-12-24 | 2005-01-24 | 박장순 | 버터 및 칼슘이 함유된 맛김 및 그 제조방법 |
KR100471654B1 (ko) * | 2002-12-10 | 2005-03-10 | 정봉임 | 키토산이 함유된 맛김 제조방법 |
KR102029008B1 (ko) * | 2018-10-12 | 2019-10-11 | 농업회사법인 주식회사 더듦 | 홍삼향과 분말이 순차 첨가된 저염 기능성 맛김 제조방법 |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101163144B1 (ko) | 2011-07-21 | 2012-07-06 | 박향희 | 카레함유 김자반 및 그의 제조방법 |
-
2001
- 2001-02-13 KR KR1020010007112A patent/KR100346509B1/ko active IP Right Grant
Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20030021332A (ko) * | 2001-09-05 | 2003-03-15 | 고금희 | 칼슘분말이 가미된 김의 제조방법 및 칼슘분말이 가미된 김 |
KR20010112209A (ko) * | 2001-12-06 | 2001-12-20 | 김애정 | 새우맛 조미김 제조방법 |
KR100467243B1 (ko) * | 2001-12-24 | 2005-01-24 | 박장순 | 버터 및 칼슘이 함유된 맛김 및 그 제조방법 |
KR100455994B1 (ko) * | 2002-10-26 | 2004-11-06 | 김성득 | 기능성 조미김의 제조방법 및 그 제조방법으로 제조된조미김 |
KR100471654B1 (ko) * | 2002-12-10 | 2005-03-10 | 정봉임 | 키토산이 함유된 맛김 제조방법 |
KR102029008B1 (ko) * | 2018-10-12 | 2019-10-11 | 농업회사법인 주식회사 더듦 | 홍삼향과 분말이 순차 첨가된 저염 기능성 맛김 제조방법 |
Also Published As
Publication number | Publication date |
---|---|
KR100346509B1 (ko) | 2002-07-27 |
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