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Application filed by 손영희, 제일제당 주식회사filedCritical손영희
Priority to KR870000475ApriorityCriticalpatent/KR880008758A/en
Publication of KR880008758ApublicationCriticalpatent/KR880008758A/en
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음As this is a public information case, the full text was not included.
Claims (1)
육엑기스액(우 육골엑기스, 돈육골 엑기스, 닭육과 골엑기스)과 식물성 단백질 분해액을 혼합후 설탕, 식염, L-글루타민산 나트륨 및 각종 천연향신료와 마늘, 양파, 파, 당근등의 각종 야채를 혼합가공하고 안정제인 녹말가루, 구아껌, 아라비아껌, 잔탄껌을 첨가 온도 60-100℃ 범위에서 300-100PM으로 교반, 균질화함을 특징으로 하는 액체 조미료의 제조방법.Mix meat extract (beef bone extract, pork bone extract, chicken meat and bone extract) with vegetable protein digestion solution A process for producing a liquid seasoning comprising mixing and stabilizing starch powder, guar gum, gum gum, gum arabic and xanthan gum at 300-100PM in an addition temperature range of 60-100 ° C.※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR870000475A1987-01-211987-01-21
Method of Making Liquid Seasonings
KR880008758A
(en)