KR920021042A - Instant Jjajang Composition - Google Patents

Instant Jjajang Composition Download PDF

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Publication number
KR920021042A
KR920021042A KR1019910007721A KR910007721A KR920021042A KR 920021042 A KR920021042 A KR 920021042A KR 1019910007721 A KR1019910007721 A KR 1019910007721A KR 910007721 A KR910007721 A KR 910007721A KR 920021042 A KR920021042 A KR 920021042A
Authority
KR
South Korea
Prior art keywords
instant
composition
jjajang
seasoning
cacl
Prior art date
Application number
KR1019910007721A
Other languages
Korean (ko)
Other versions
KR0159530B1 (en
Inventor
김정환
최준봉
김한선
윤상기
장용익
Original Assignee
김정순
제일제당 주식회사
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 김정순, 제일제당 주식회사 filed Critical 김정순
Priority to KR1019910007721A priority Critical patent/KR0159530B1/en
Publication of KR920021042A publication Critical patent/KR920021042A/en
Application granted granted Critical
Publication of KR0159530B1 publication Critical patent/KR0159530B1/en

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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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Edible Seaweed (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

내용 없음.No content.

Description

즉석 짜장 조성물Instant Jjajang Composition

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.

제1도는 본 발명에 의한 제조공정도.1 is a manufacturing process diagram according to the present invention.

Claims (2)

고기 4-10wt%, 야채류 25-45wt%, 춘장 5-15wt%, 밀가루 3-8wt%, 설탕 0.3-1.5wt%, 쇼트닝 2-6wt%, 조미료 0.5-1.5wt%, 식수 25-45wt%에 미역추출액 2-8wt%와 CaCl2또는 MgCl20.05-0.2wt%를 첨가하는 것을 특징으로 하는 즉석 짜장 조성물.To 4-10wt% of meat, 25-45wt% of vegetables, 5-15wt% of spring rolls, 3-8wt% of flour, 0.3-1.5wt% of sugar, 2-6wt% of seasoning, 0.5-1.5wt% of seasoning, 25-45wt% of drinking water Instant seaweed composition, characterized in that the addition of 2-8wt% seaweed extract and 0.05-0.2wt% CaCl 2 or MgCl 2 . 제1항에 있어서, 야채류는 0.2-1wt%의 CaCl2또는 MgCl2용액으로 데쳐짐을 특징으로 하는 즉석 짜장 조성물.[Claim 2 ] The instant meal composition according to claim 1, wherein the vegetables are poached with 0.2-1 wt% CaCl 2 or MgCl 2 solution. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019910007721A 1991-05-13 1991-05-13 Instant noodle with bean sauce composition KR0159530B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019910007721A KR0159530B1 (en) 1991-05-13 1991-05-13 Instant noodle with bean sauce composition

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019910007721A KR0159530B1 (en) 1991-05-13 1991-05-13 Instant noodle with bean sauce composition

Publications (2)

Publication Number Publication Date
KR920021042A true KR920021042A (en) 1992-12-18
KR0159530B1 KR0159530B1 (en) 1998-11-16

Family

ID=19314386

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019910007721A KR0159530B1 (en) 1991-05-13 1991-05-13 Instant noodle with bean sauce composition

Country Status (1)

Country Link
KR (1) KR0159530B1 (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100435581B1 (en) * 2002-02-09 2004-06-10 한국식품개발연구원 A manufacturing method of sauce for chinease noodles
KR101720433B1 (en) 2015-11-09 2017-03-28 주식회사 오뚜기 The method of manufacturing solid jjajang contained black soybean paste

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100435581B1 (en) * 2002-02-09 2004-06-10 한국식품개발연구원 A manufacturing method of sauce for chinease noodles
KR101720433B1 (en) 2015-11-09 2017-03-28 주식회사 오뚜기 The method of manufacturing solid jjajang contained black soybean paste

Also Published As

Publication number Publication date
KR0159530B1 (en) 1998-11-16

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