KR930021100A - Beef Flavoring Seasoning Composition - Google Patents

Beef Flavoring Seasoning Composition Download PDF

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Publication number
KR930021100A
KR930021100A KR1019920006224A KR920006224A KR930021100A KR 930021100 A KR930021100 A KR 930021100A KR 1019920006224 A KR1019920006224 A KR 1019920006224A KR 920006224 A KR920006224 A KR 920006224A KR 930021100 A KR930021100 A KR 930021100A
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KR
South Korea
Prior art keywords
flavor
composition
beef
gives
mono
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Legal status (The legal status 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 status listed.)
Ceased
Application number
KR1019920006224A
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Korean (ko)
Inventor
신동호
문동상
정형근
이광교
Original Assignee
김정순
제일제당 주식회사
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Publication date
Application filed by 김정순, 제일제당 주식회사 filed Critical 김정순
Publication of KR930021100A publication Critical patent/KR930021100A/en
Ceased legal-status Critical Current

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Abstract

본 발명은 마이얄 반응에 의해 아미노산류와 당류를 혼합, 쇠고기 특유의 향과 맛을 내는 신규조성물을 만들고 여기에 고기특유의 맛과 향을 내는 조성물, 호박산, 구연산, IMP, GMP, MSG, 정제염, 전분, 설탕, 후추, 건양, 파분말, 건마늘 분말, 효모엑기스, 팜유를 혼합하여 되는 쇠고기 맛과 향을 부각시킨 분말 조미료에 관한 것이다.The present invention mixes amino acids and sugars by the Myal reaction to create a novel composition that gives the unique flavor and flavor of beef, and the composition that gives the flavor and flavor unique to meat, succinic acid, citric acid, IMP, GMP, MSG, refined salt It relates to powder seasonings that emphasize the taste and flavor of beef, which is a mixture of starch, sugar, pepper, dried sheep, green onion powder, dried garlic powder, yeast extract, and palm oil.

Description

쇠고기 맛을 내는 조미료 조성물Beef Flavoring Seasoning Composition

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

Claims (3)

호박산 0.03-0.08%, 구연산 0.01-0.07%, IMP(Inosine Mono Phosphate) 0.3-0.5%, GMP(Guanosine Mono Phosphate) 0.15-0.4%, MSG(Mono Sodium Gluatmate) 15-25%, 정제염 30-37%, 전분 12-26%, 설탕 5-9%, 후추0.7-2%, 건양 파분말 3.5-7%, 건마늘분말2.1-5%, 쇠고기 맛과 향을 내는 조성물 0.1-9% 효모 엑기스0.1-0.5% 고기 맛과 향을 내는 조성물 0.5-1%, 팜유 5.5-6.5%로 혼합하여, 만든 쇠고기맛과 천연양념맛이 이상적으로 배합된 쇠고기풍미조미료.Succinic acid 0.03-0.08%, citric acid 0.01-0.07%, IMP (Inosine Mono Phosphate) 0.3-0.5%, GMP (Guanosine Mono Phosphate) 0.15-0.4%, MSG (Mono Sodium Gluatmate) 15-25%, Purified Salt 30-37% , Starch 12-26%, sugar 5-9%, pepper 0.7-2%, dried leek powder 3.5-7%, dried garlic powder 2.1-5%, beef flavor and flavor composition 0.1-9% yeast extract 0.1- 0.5% meat flavor and flavor composition 0.5-1%, palm oil 5.5-6.5% mixed, beef flavor and natural seasoning is ideally blended. 가수분해콩단백 47-52%, 정제염25-30%, 카라멜 4-7%, MSG(Mono Sodium Gluatmate) 6-10%, 프러필렌글리콜 0.3-0.8%, 글리세린10-15%, 말톨 0.3-0.6%, 에틸뷰티레이트 0.5-0.8%의 원료를 배합하여 되는 고기특유의 맛과 향을 내는 조성물.Hydrolyzed soy protein 47-52%, refined salt 25-30%, caramel 4-7%, MSG (Mono Sodium Gluatmate) 6-10%, ppropylene glycol 0.3-0.8%, glycerin 10-15%, maltol 0.3-0.6 A composition that gives a taste and aroma unique to meat by mixing% and 0.5-0.8% of ethyl butyrate. 알라닌(DL-Alanine) 0.5-0.8%, 히스티딘염산염(L-Histidine-Hcl) 0.1-0.3%, 메치오닌(DL-Methionine) 0.3-0.6%, 씨테인염산염(L-Cysteine Hcl) 0.6-0.9%, 글루타민산나트륨(Mono Sodium Clutamate) 1-4%, 발린(L-Valine) 0.3-0.7%의 아미노산류와 포도당 3.6-4.2%,과당0.8-1.3%의 당류 및 글리세린 89-94%로 배합하여 되는 쇠고기 특유의 맛과 향을 내는 조성물.Alanine (DL-Alanine) 0.5-0.8%, Histidine Hydrochloride (L-Histidine-Hcl) 0.1-0.3%, DL-Methionine 0.3-0.6%, L-Cysteine Hcl 0.6-0.9%, Beef with 1-4% Mono Sodium Clutamate, 0.3-0.7% L-Valine, 3.6-4.2% Glucose, 0.8-1.3% Fructose and 89-94% Glycerin A composition that gives a unique taste and aroma. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019920006224A 1992-04-14 Beef Flavoring Seasoning Composition Ceased KR930021100A (en)

Publications (1)

Publication Number Publication Date
KR930021100A true KR930021100A (en) 1993-11-22

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100242940B1 (en) * 1996-09-05 2000-03-02 이상윤 Process for preparation of protein hydrolysate for seasoning
KR20030048907A (en) * 2001-12-13 2003-06-25 주식회사농심 The method of producing flavoring matter
KR100468023B1 (en) * 2002-04-17 2005-01-24 주식회사농심 Method for preparation of seasoning with burnt beef flavor
KR101008456B1 (en) * 2008-01-15 2011-01-14 이화여자대학교 산학협력단 Beef Flavored Seasonings Containing Plant Protein Fermented Enzyme Degradate, and Method of Making the Same

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100242940B1 (en) * 1996-09-05 2000-03-02 이상윤 Process for preparation of protein hydrolysate for seasoning
KR20030048907A (en) * 2001-12-13 2003-06-25 주식회사농심 The method of producing flavoring matter
KR100468023B1 (en) * 2002-04-17 2005-01-24 주식회사농심 Method for preparation of seasoning with burnt beef flavor
KR101008456B1 (en) * 2008-01-15 2011-01-14 이화여자대학교 산학협력단 Beef Flavored Seasonings Containing Plant Protein Fermented Enzyme Degradate, and Method of Making the Same

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