KR20050120538A - Composite of natural seasoning and their manufacture method - Google Patents

Composite of natural seasoning and their manufacture method Download PDF

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KR20050120538A
KR20050120538A KR1020040046794A KR20040046794A KR20050120538A KR 20050120538 A KR20050120538 A KR 20050120538A KR 1020040046794 A KR1020040046794 A KR 1020040046794A KR 20040046794 A KR20040046794 A KR 20040046794A KR 20050120538 A KR20050120538 A KR 20050120538A
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weight
seaweed
natural seasoning
seasoning
natural
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KR100583841B1 (en
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김정매
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샬롬산업(주)
김정매
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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
    • 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
    • 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
    • A23L17/40—Shell-fish
    • 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
    • A23L19/00—Products from fruits or vegetables; 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
    • A23L31/00—Edible extracts or preparations of fungi; 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)
  • Microbiology (AREA)
  • Mycology (AREA)
  • Seasonings (AREA)

Abstract

본 발명은 진공동결건조(F·D)한 신선초와 새우, 멸치, 다시마, 표고, 미역 등을 원료로 하는 천연조미료의 조성물 및 그 제조방법에 관한 것이다. 본 발명의 천연조미료의 제조방법에 있어서, 상기 새우 25~35중량%, 다시마 25~35중량%, 멸치 20~30중량%, 미역 1~10중량%, 표고 1~10중량%, F·D 신선초 0.1~10중량% 준비하는 단계와, 상기 각각의 원료들을 160~220메쉬(mesh)로 분쇄하여 혼합하는 단계와, 상기 혼합된 재료와 물을 10:2의 비율로 혼합하여 적립하는 단계와, 상기 적립한 재료를 60~75℃의 온도로 16~25시간 동안 수분함량 8%이하로 건조하여 포장하는 단계를 포함하는 것을 특징으로 하는 천연조미료의 조성물 및 그 제조방법에 관한 것으로, 화학조미료와는 달리 방부제나 인공색소가 전혀 포함되지 않아 인체에 무해하며, 장기간 보관이 가능하며, 천연 재료만으로 제조함으로써 개운하면서도 시원한 맛을 지니는 효과가 있다. 또한 화학조미료 섭취와 편식으로 인해 부족할 수 있는 영양소를 본 발명품인 천연조미료를 통해서 보충할 수 있는 특징이 있다.The present invention relates to a composition of a natural seasoning made from fresh frozen vinegar (F, D), shrimp, anchovies, kelp, shiitake, seaweed and the like, and a method of manufacturing the same. In the manufacturing method of the natural seasoning of the present invention, the shrimp 25-35% by weight, seaweed 25-35% by weight, anchovy 20-30% by weight, seaweed 1-10% by weight, altitude 1-10% by weight, F D Preparing 0.1 to 10% by weight of fresh vinegar, pulverizing and mixing each of the raw materials into 160 to 220 mesh, and mixing and accumulating the mixed material and water at a ratio of 10: 2 and The method relates to a chemical seasoning composition and a method of manufacturing the same, comprising the step of drying and packing the accumulated material to a water content of 8% or less for 16 to 25 hours at a temperature of 60 to 75 ℃. Unlike no preservatives or artificial colors, it is harmless to the human body, can be stored for a long time, and has a refreshing and cool taste by manufacturing only with natural materials. In addition, there is a feature that can be supplemented through the natural seasoning of the present invention nutrients that may be insufficient due to chemical seasoning intake and unbalanced.

Description

천연조미료의 조성물 및 그 제조방법{Composite of natural seasoning and their manufacture method}Composition of natural seasoning and its manufacturing method {Composite of natural seasoning and their manufacture method}

본 발명은 천연조미료의 조성물 및 그 제조방법에 관한 것으로, 방부제나 인공색소가 전혀 포함되지 않아 인체에 무해하며, 장기간 보관이 가능하며, 천연 재료만으로 제조함으로써 개운하면서도 시원한 맛을 지니며, 또한 화학조미료 남용과 편식으로 부족해 질 수 있는 영양소를 보충해 주는 것을 특징으로 하는 천연 조미료의 조성물 및 그 제조방법에 관한 것이다.The present invention relates to a composition of natural seasoning and a method for manufacturing the same, which do not contain any preservatives or artificial pigments, are harmless to the human body, can be stored for a long time, and have a refreshing and cool taste by preparing only natural materials, The present invention relates to a natural seasoning composition and a method for producing the same, wherein the seasoning is supplemented with nutrients which may be insufficient due to abuse and unbalanced diet.

한국의 음식은 매운 맛, 짠 맛이 강한 문화에 속한다. 이러한 맛의 특징은 한국 음식에 주로 사용되는 양념인 마늘, 생강, 양파, 고추 등에서 그 원인을 찾을 수 있다. 현대에 와서는 이러한 음식물의 조미료가 화학적으로 제조된 화학조미료가 많이 사용되고 있다. 그런데 이러한 화학조미료는 편리하고 가미효과가 좋으나, 인공색소나 방부제 등의 첨가로 인하여 건강에는 해로운 면이 있다.Korean food belongs to a culture with a strong spicy and salty taste. These flavors can be found in the garlic, ginger, onions, peppers, etc., which are used mainly in Korean food. In modern times, chemical seasonings in which these food seasonings are chemically manufactured are used a lot. However, these chemical seasonings are convenient and have a good flavoring effect, but due to the addition of artificial pigments and preservatives, there is a harmful side to health.

이와 반대로, 고추, 마늘, 생강, 양파 등 천연의 재료를 원료로 조미료로 사용할 수 있다. 그러나 이들 재료들을 조미료로 사용하기 위해서는 각각의 재료를 용도에 맞게 다듬어서 사용해야 하는 번거로운 단점이 있고, 음식을 조리할 때마다 맛을 맞추기 위하여 여러 가지 재료를 넣고 맛을 보아야 하기 때문에 그 맛의 일관성이 없고, 그 때 그 때 적정량을 첨가하여야 하는 단점이 있으며, 또한 상기와 같이 천연 조미료를 사용한다할지라도 영양의 불균형을 초래하여 건강을 해치는 단점도 있다.On the contrary, natural ingredients such as red pepper, garlic, ginger and onion can be used as seasonings as raw materials. However, in order to use these ingredients as seasonings, it is cumbersome to use each material for its purpose, and the taste is inconsistent because it is necessary to add various ingredients to taste each time the food is cooked. In this case, there is a disadvantage in that an appropriate amount must be added at that time, and even though natural seasonings are used as described above, there is also a disadvantage of causing health imbalance due to nutritional imbalance.

이에 본 발명은 상기와 같은 해결하기 위하여 이루어진 것으로서, 그 목적은 비타민과 미네랄 등의 영양성분이 풍부하게 함유되어 있는 새우, 다시마, 멸치, 미역, 표고, 신선초 등을 조성물로 하여 방부제나 인공색소가 전혀 포함되지 않아 인체에 무해하며, 장기간 보관이 가능하며, 천연 재료만으로 제조함으로써 개운하면서도 시원한 맛을 지니며, 또한 화학조미료 남용과 편식으로 자칫 부족해 질 수 있는 비타민과 미네랄 등과 같은 영양소를 보충해 줄 수 있는 천연조미료의 조성물 및 그 제조방법을 제공하는 것이다.Accordingly, the present invention has been made to solve the above, the object is that the preservatives or artificial pigments with a composition containing shrimp, kelp, anchovy, seaweed, shiitake, fresh vinegar, etc., which are rich in nutrients such as vitamins and minerals It is not included at all and is harmless to the human body, and can be stored for a long time.It is made with only natural ingredients, so it has a refreshing and cool taste, and it also supplements nutrients such as vitamins and minerals that can be insufficient for chemical seasoning abuse and unbalanced food. It is to provide a composition and a method for producing the natural seasoning that can be.

본 발명은 새우 25~35중량%, 다시마 25~35중량%, 멸치 20~30중량%, 미역 1~10중량%, 표고 1~10중량%, F·D 신선초 0.1~5중량%를 그 조성물로 이루어진 천연조미료로서 인체에 무해하고 바른 영양섭취를 할 수 있도록 한 것이다.The present invention is 25 to 35% by weight, 25 to 35% by weight of kelp, 20 to 30% by weight of anchovies, 1 to 10% by weight of seaweed, 1 to 10% by weight of seaweed, 0.1 to 5% by weight of fresh F. D. As a natural seasoning consisting of harmless to the human body to allow for proper nutrition.

본 발명의 조성물의 특징을 살펴보면 아래와 같다.Looking at the characteristics of the composition of the present invention.

새우는 단백질, 칼슘, 비타민, 필수 아미노산이 많아 영양식으로, 천연조미료 원료로 각광을 받고 있으며, '본초강목'에서는 새우는 신장을 좋게 하고 혈액 순환을 도와 기력이 충실해지므로 양기를 북돋워준다고 하였다. 또한 흐르지 못해 괴어있는 혈액을 풀어주고, 타박상이나 동맥경화증, 정맥류에 좋고 해독성이 있어 위궤양, 동상, 종기, 체증에 효과가 있으며, 특히 새우에는 타우린 성분이 많이 함유되어 있어 간장의 해독 작용을 돕고 알코올에 의한 장애를 개선하는 효과가 있으며, 효능적인 면과 다른 성분들과의 조화를 고려할 때 25~35중량%의 함량이 바람직하다.Shrimp has a lot of protein, calcium, vitamins and essential amino acids as a nutritional and natural seasoning raw materials, and 'herbaceous wood' is said to boost the nourishment because the shrimp improves the kidneys and helps the blood circulation. In addition, it helps to loosen the bleeding blood that does not flow, and it is good for bruises, arteriosclerosis and varicose veins, and it is effective for gastric ulcers, frostbite, boils, and weight loss. It has the effect of improving the disorders caused by, and considering the combination of efficacy and other ingredients is preferably 25 to 35% by weight.

다시마는 비타민류, 칼륨, 칼슘, 철, 요오드 등이 풍부하게 함유되어 있는 해조류로서, 고혈압, 신장병, 동맥경화, 당뇨, 위궤양, 심장병, 변비, 류마티스, 악성빈혈 등에 효과가 있다고 알려져 있으며, 본 발명의 조성물에 포함될 수 있으며, 효능적인 면과 다른 성분들과의 조화를 고려할 때 25~35중량%의 함량이 바람직하다.Kelp is a seaweed that is rich in vitamins, potassium, calcium, iron, iodine, etc., and is known to be effective in hypertension, kidney disease, arteriosclerosis, diabetes, gastric ulcer, heart disease, constipation, rheumatism, pernicious anemia, and the like. It may be included in the composition of, the content of 25 to 35% by weight is preferable when considering the harmony of the other aspects and the efficacy.

멸치에는 성인병을 예방하는 회분, 핵산, 특히 타우린 및 칼슘의 함유량이 월등하여 성장기의 어린이, 임산부, 노약자는 물로 건강생활을 지향하는 현대인에게 꼭 필요한 칼슘의 보고로 알려져 있으며, 효능적인 면과 다른 성분들과의 조화를 고려할 때 20~30중량%의 함량이 바람직하다.Anchovies contain high levels of ash, nucleic acids, especially taurine and calcium, which prevent adult diseases. In view of harmony with these, the content of 20 to 30% by weight is preferable.

미역은 단백질, 비타민A, 비타민B1, B2, C, K와 칼슘, 인, 철 등이 함유되어 있어 변비, 비만, 신진대사 촉진, 조혈 작용 등이 있는 것으로 알려져 있으며, 효능적인 면과 다른 성분들과의 조화를 고려할 때 1~10중량%의 함량이 바람직하다.Seaweed contains protein, vitamin A, vitamin B 1 , B 2 , C, K and calcium, phosphorus, iron, etc. It is known to have constipation, obesity, metabolism promotion, hematopoiesis, etc. A content of 1 to 10% by weight is preferable when considering the harmony with the components.

표고는 단백질, 지질, 당질, 무기질, 칼슘, 철, 섬유질, 비타민B1, 비타민 B2,나이아신 등의 함유되어 있어 항암, 항종양, 혈압강하, 콜레스테롤 체내 축적을 막아주는 작용을 하는 것으로 알려져 있으며, 효능적인 면과 다른 성분들과의 조화를 고려할 때 1~10중량%의 함량이 바람직하다.Elevated levels of protein, lipids, sugars, minerals, calcium, iron, fiber, vitamin B1, vitamin B2, niacin, etc. are known to act to prevent anti-cancer, anti-tumor, lowering blood pressure, cholesterol accumulation in the body. In consideration of the balance between the cotton and other components, the content of 1 to 10% by weight is preferable.

신선초는 비타민 B1, B2, B6, B12, C 및 철, 칼슘, 칼륨, 인 등 비타민류 11종, 미네랄류 13종, 엽록소, 게르마늄 등의 풍부한 영양소 외에 플라보노이드, 사포닌 생리활성 물질을 다량함유하고 있어 조혈, 정혈, 정장, 고혈압 예방, 항암작용, 신진대사 촉진 등 성인병 예방에 탁월한 것을 알려져 있으며, 효능적인 면과 다른 성분들과의 조화를 고려할 때 0.1~10중량%의 함량이 바람직하다.Fresh vinegar contains vitamin B 1 , B 2 , B 6 , B 12 , C and flavonoids and saponin bioactive substances in addition to rich nutrients such as 11 kinds of vitamins such as iron, calcium, potassium, phosphorus, 13 kinds of minerals, chlorophyll and germanium It is known to be excellent for prevention of adult diseases such as hematopoiesis, blood donation, suit, prevention of hypertension, anticancer action, metabolism promotion, etc., and 0.1 ~ 10% by weight is preferable considering efficacy and harmony with other ingredients. .

본 발명의 천연조미료의 제조방법을 구체적으로 설명하면 다음과 같다.Referring to the manufacturing method of the natural seasoning of the present invention in detail.

본 발명의 천연조미료의 제조방법에 있어서, 새우 25~35중량%, 다시마 25~35중량%, 멸치 20~30중량%, 미역 1~10중량%, 표고 1~10중량%, F·D 신선초 0.1~10중량% 준비하여 각각의 원료들을 160~220메쉬(mesh)로 분쇄하여 잘 섞이도록 혼합한 후 물과 10:2의 비율로 혼합하여 적립기 뽑는다. 이어서 적립한 재료를 60~75℃의 온도로 16~25시간 동안 수분함량 8%이하로 건조하여 포장함으로써 완성된다.In the manufacturing method of the natural seasoning of the present invention, shrimp 25-35% by weight, seaweed 25-35% by weight, anchovy 20-30% by weight, seaweed 1-10% by weight, altitude 1-10% by weight, F-D fresh Prepare 0.1 ~ 10% by weight of each of the raw materials to 160 ~ 220 mesh (mesh) to mix well to mix and then mix with water at a ratio of 10: 2 and draw the accumulator. Subsequently, the accumulated material is dried and packaged with a moisture content of 8% or less for 16 to 25 hours at a temperature of 60 to 75 ° C.

본 발명은 하기의 실시 예에 의하여 구체적으로 설명하지만 이는 본 발명의 예시에 불과할 뿐 본 발명이 이에 한정되지는 않는다.The present invention will be described in detail by the following examples, which are only examples of the present invention, but the present invention is not limited thereto.

실시 예 1Example 1

청정해역 남해안에서 생산된 건새우 30kg, 건다시마 30kg, 건멸치 25kg, 건미역 7kg과 건표고버섯 7kg, F·D 신선초 1kg을 각각 분쇄도 180메쉬(mesh)로 분쇄한 후 혼합하였다. 이어서 분쇄된 혼합물과 물을 10:2의 비율로 혼합한 후 0.5cm의 망이 설치된 적립기로 적립하였다. 이어서 적립한 재료를 약 70℃의 온도로 약 20시간 동안 건조하여 규격별로 포장하였다.30 kg of dried shrimp, 30 kg of dried kelp, 30 kg of dried anchovies, 7 kg of dried seaweed, 7 kg of dried shiitake mushrooms, and 1 kg of F.D fresh vinegar were pulverized to 180 mesh (mesh) and mixed. Subsequently, the pulverized mixture and water were mixed at a ratio of 10: 2 and credited with an accumulator equipped with a network of 0.5 cm. The accumulated material was then dried at a temperature of about 70 ° C. for about 20 hours and packed according to specifications.

이와 같이 제조된 천연조미료는 영양이 풍부하며 식감, 미감, 후감이 좋은 것으로 나타났다.The natural seasoning prepared in this way is rich in nutrition and has a good texture, taste, and good aftertaste.

상기의 실시 예에 의해 제조된 천연조미료를 100명의 주부에게 나눠주고 국을 끓일 때 화학조미료 대신 사용하게 하여 만족도를 조사하였다.Distributing the natural seasoning prepared by the above embodiment to 100 housewives and used to replace the chemical seasoning when boiling soup was examined satisfaction.

(표 1)Table 1

본 발명의 실시 예에서 제조된 천연조미료 사용 후 만족도 지수표.Satisfaction index table after using the natural seasoning prepared in the embodiment of the present invention.

[표 1]TABLE 1

상기 표 1에 나타난 바와 같이 본 발명의 제조방법에 따라 제조된 천연조미료는 식감, 미감, 후감에 있어서는 아주 만족스러운 결과가 나왔으며, 색감에 있어서도 다소 미흡하지만 만족스러운 결과를 나타냈다,As shown in Table 1, the natural seasoning prepared according to the manufacturing method of the present invention has a very satisfactory result in texture, taste, and aftertaste, and has a somewhat insufficient but satisfactory result in color.

본 발명에 의한 천연조미료는 비타민과 미네랄 등의 영양성분이 풍부하게 함유되어 있는 새우, 다시마, 멸치, 미역, 표고, 신선초 등을 조성물로 한 것으로 방부제나 인공색소가 전혀 포함되지 않아 인체에 무해하며, 장기간 보관이 가능하며, 천연 재료만으로 제조함으로써 개운하면서도 시원한 맛을 지니며, 또한 화학조미료 남용과 편식으로 자칫 부족해 질 수 있는 비타민과 미네랄 등과 같은 영양소를 보충해 주는 효과가 있다.Natural seasoning according to the present invention is a composition containing shrimp, kelp, anchovy, seaweed, shiitake, fresh vinegar, etc., which are rich in nutrients such as vitamins and minerals, and are not harmful to the human body because they do not contain any preservatives or artificial colors. In addition, it can be stored for a long time and has a refreshing and cool taste by making only natural ingredients, and it is also effective in replenishing nutrients such as vitamins and minerals that can be insufficient due to abuse and convenience of chemical seasonings.

Claims (3)

새우 25~35중량%, 다시마 25~35중량%, 멸치 20~30중량%, 미역 1~10중량%, 표고버섯 1~10중량%, F·D 신선초 0.1~10중량%를 조미료의 조성물로 하여 전체 수분함량이 8% 이하인 것을 특징으로 하는 천연조미료.Shrimp 25-35%, kelp 25-35%, anchovy 20-30%, seaweed 1-10%, shiitake mushrooms 1-10%, F.D fresh vinegar 0.1-10% by weight Natural seasoning, characterized in that the total moisture content of 8% or less. 제 1항의 원료를 조성물로 하여 천연조미료를 제조하는 방법에 있어서,In the method for producing a natural seasoning using the raw material of claim 1 as a composition, (1) 새우 25~35중량%, 다시마 25~35중량%, 멸치 20~30중량%, 미역 1~10중량%, 표고 1~10중량%, F·D 신선초 0.1~10중량% 준비하는 단계와;(1) preparing 25 to 35% by weight of shrimp, 25 to 35% by weight of kelp, 20 to 30% by weight of anchovies, 1 to 10% by weight of seaweed, 1 to 10% by weight of seaweed, and 0.1 to 10% by weight of fresh F.D. Wow; (2) 상기 각각의 원료들을 160~220메쉬(mesh)로 분쇄하여 잘 섞이도록 혼합하는 단계와;(2) mixing each of the raw materials to be mixed well by grinding into 160-220 mesh; (3) 상기 혼합된 재료와 물을 10:2의 비율로 혼합하여 적립기 뽑는 단계와;(3) extracting the accumulator by mixing the mixed material and water in a ratio of 10: 2; (4) 상기 적립한 재료를 60~75℃의 온도로 16~25시간 동안 수분함량 8%이하로 건조하는 단계를 포함하는 것을 특징으로 하는 천연조미료의 제조방법.(4) the method of producing a natural seasoning comprising the step of drying the accumulated material to a water content of 8% or less for 16 to 25 hours at a temperature of 60 ~ 75 ℃. 제 2항의 제조방법에 따라 제조된 천연조미료.Natural seasoning prepared according to the method of claim 2.
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KR100772812B1 (en) * 2006-04-21 2007-11-01 송영호 Frozen processed to add flavor and at this solar frozen processed
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KR100839813B1 (en) * 2006-10-27 2008-06-19 차춘우 a nature seasoning and the recipe
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KR100772812B1 (en) * 2006-04-21 2007-11-01 송영호 Frozen processed to add flavor and at this solar frozen processed
KR100782350B1 (en) * 2006-06-12 2007-12-07 (주)청호씨푸드 Processed food using undaria pinnatifida and laminaria japonica containing fucoidan
KR100839813B1 (en) * 2006-10-27 2008-06-19 차춘우 a nature seasoning and the recipe
KR101399992B1 (en) * 2013-08-27 2014-06-27 전라남도 Natural seasoning comprising Allium microdictyon and Allium thunbergii
CN105285968A (en) * 2015-10-23 2016-02-03 中华全国供销合作总社济南果品研究院 Processing method of composite edible mushroom soup blend granules easy to absorb and utilize
CN105285968B (en) * 2015-10-23 2018-05-25 中华全国供销合作总社济南果品研究院 A kind of processing method for the compound soup stock particle of edible mushroom for being easy to absorb

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