KR20130052980A - 유자청을 이용한 보쌈 김치양념 조성물 및 그 제조방법 - Google Patents
유자청을 이용한 보쌈 김치양념 조성물 및 그 제조방법 Download PDFInfo
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- KR20130052980A KR20130052980A KR1020110118381A KR20110118381A KR20130052980A KR 20130052980 A KR20130052980 A KR 20130052980A KR 1020110118381 A KR1020110118381 A KR 1020110118381A KR 20110118381 A KR20110118381 A KR 20110118381A KR 20130052980 A KR20130052980 A KR 20130052980A
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
- A23B7/10—Preserving with acids; Acid fermentation
- A23B7/105—Leaf vegetables, e.g. sauerkraut
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
- A23L27/13—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils from citrus fruits
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Seasonings (AREA)
Abstract
Description
검사항목 | 결과 |
열량(㎉/100 g) | 226 |
수분(g/100 g) | 43.39 |
회분(g/100 g) | 0.08 |
탄수화물(g/100 g) | 56.38 |
조단백질(g/100 g) | 0.13 |
조지방(g/100 g) | 0.03 |
나트륨(㎎/100 g) | 0.607 |
트랜스 지방(g/100 g) | 0.0006 |
당류(g/100 g) | 47.3208 |
포화지방산(g/100 g) | 0.0067 |
콜레스테롤(㎎/100 g) | 불검출 |
철(㎎/100 g) | 불검출 |
칼슘(㎎/100 g) | 4.9779 |
식이섬유(g/100 g) | 2.30 |
비타민A(IU/100 g) | 불검출 |
비타민C(㎎/100 g) | 3.8064 |
Claims (5)
- ⅰ) 황태, 다시마, 건표고, 디포리, 대파, 양파 및 사과를 물에 넣고 끓여 육수를 제조하는 단계;
ⅱ) 상기 육수에 마늘, 생강, 양파, 멸치젓, 까나리액적, 새우젓 및 청각을 혼합하고 분쇄하는 단계;
ⅲ) 상기 ⅰ) 단계의 육수에 찹쌀가루를 넣어 풀을 쑤는 단계; 및
ⅳ) 상기 ⅱ) 단계의 분쇄물에 상기 ⅲ) 단계의 찹쌀풀과 고춧가루, 유자청을 넣고 혼합하는 단계;를 포함하는 유자청을 이용한 보쌈 김치양념 조성물의 제조방법.
- 제 1항에 있어서, 상기 ⅰ) 단계의 육수는 황태 100 중량부를 기준으로 다시마 10~50 중량부, 건표고 20~100 중량부, 디포리 15~75 중량부, 대파 5~30 중량부, 양파 100~1000 중량부, 사과 100~1200 중량부 및 물 3000~20000 중량부인 것을 특징으로 하는 유자청을 이용한 보쌈 김치양념 조성물의 제조방법.
- 제 1항에 있어서, 상기 ⅱ) 단계의 김치양념 조성물은 육수 100 중량부를 기준으로 마늘 3~30 중량부, 생강 2~20 중량부, 양파 5~50 중량부, 멸치젓 2~20 중량부, 까나리액적 2~20 중량부, 새우젓 5~50 중량부 및 청각 5~50 중량부인 것을 특징으로 하는 유자청을 이용한 보쌈 김치양념 조성물의 제조방법.
- 제 1항에 있어서, 상기 ⅲ) 단계 및 ⅳ) 단계의 김치양념 조성물은 육수 100 중량부를 기준으로 찹쌀가루 5~30 중량부, 고춧가루 10~60 중량부, 6~40 중량부인 것을 특징으로 하는 유자청을 이용한 보쌈 김치양념 조성물의 제조방법.
- 제 1항 내지 제 4항 중 어느 한 항의 방법으로 제조된 보쌈 김치양념 조성물.
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Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR102159828B1 (ko) * | 2020-06-02 | 2020-09-24 | 농업회사법인 (주) 풍년유통 | 기능성 매운 김치용 소스 조성물 및 이를 이용한 김치의 제조방법 |
JP2022031798A (ja) * | 2020-08-20 | 2022-02-22 | 株式会社東洋新薬 | ショウガオール及び/又はジンゲロールの吸収促進剤 |
KR20230145751A (ko) * | 2022-04-11 | 2023-10-18 | 조장래 | 동지김치의 제조방법 |
KR20240039888A (ko) * | 2022-09-20 | 2024-03-27 | 농업회사법인 김백규 태백항아리김치 주식회사 | 기능성 김치의 제조방법 및 이로부터 제조된 기능성 김치 |
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2011
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Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR102159828B1 (ko) * | 2020-06-02 | 2020-09-24 | 농업회사법인 (주) 풍년유통 | 기능성 매운 김치용 소스 조성물 및 이를 이용한 김치의 제조방법 |
JP2022031798A (ja) * | 2020-08-20 | 2022-02-22 | 株式会社東洋新薬 | ショウガオール及び/又はジンゲロールの吸収促進剤 |
KR20230145751A (ko) * | 2022-04-11 | 2023-10-18 | 조장래 | 동지김치의 제조방법 |
KR20240039888A (ko) * | 2022-09-20 | 2024-03-27 | 농업회사법인 김백규 태백항아리김치 주식회사 | 기능성 김치의 제조방법 및 이로부터 제조된 기능성 김치 |
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