KR930021105A - Composition of instant traditional foods based on bone bone extract - Google Patents

Composition of instant traditional foods based on bone bone extract Download PDF

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Publication number
KR930021105A
KR930021105A KR1019920005866A KR920005866A KR930021105A KR 930021105 A KR930021105 A KR 930021105A KR 1019920005866 A KR1019920005866 A KR 1019920005866A KR 920005866 A KR920005866 A KR 920005866A KR 930021105 A KR930021105 A KR 930021105A
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KR
South Korea
Prior art keywords
bone
extract
beef
composition
radish
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Application number
KR1019920005866A
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Korean (ko)
Inventor
홍대광
문동상
정형근
최만집
Original Assignee
김정순
제일제당 주식회사
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Publication date
Application filed by 김정순, 제일제당 주식회사 filed Critical 김정순
Priority to KR1019920005866A priority Critical patent/KR930021105A/en
Publication of KR930021105A publication Critical patent/KR930021105A/en

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Abstract

본 발명은 쇠고기, 당면, 사골 엑기스 등의 건더기 원료를 생원료 상태에서 일정한 크기의 몰드에 채운 후 동결 건조시켜 블록화하고 여기에 조미료, 후추, 마늘 등의 원료를 별도로 혼합함으로써 간편하게 즐길 수 있고 실제 가정요리와 같은 수준의 품질을 줄 수 있도록 조합된 사골엑기스를 주제로 한 즉석 전통식품의 조성물에 관한 것이다.The present invention can be enjoyed simply by filling the mold raw materials such as beef, vermicelli, bone bone extract in a raw material state and then freeze-dried to block and mixing the raw materials such as seasonings, pepper, garlic, etc. separately and real home The present invention relates to a composition of instant traditional foods based on the bone bone extract, which is combined to give the same level of quality as cooking.

Description

사골엑기스를 주제로 한 즉석 전통식품의 조성물Composition of instant traditional foods based on bone bone extract

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

Claims (6)

사골을 일정크기로 절단하고 40~60℃의 물에 1~4시간 침지하고, 고압솥에서 사골과 정제수 1 : 8~15의 비율을 넣고, 1.1~1.5㎏/㎤110~130℃로 10~20시간 가열추출하여 상징액의 지방제거후 고형분 40~60%까지 농축시켜 농축액의 5~15%의 식염을 혼합하여 완성하는 사골엑기스의 제조방법.Cut the bone bone to a certain size and immerse it in water at 40-60 ° C. for 1-4 hours, and put the ratio of bone bone and purified water 1: 8-15 in the autoclave, and put it at 1.1-1.5 kg / cm 3 at 110-130 ° C. Method of producing bone marrow extract, which is heated and extracted for 20 hours, concentrated to 40-60% solids, and mixed with 5-15% salt of the concentrate after removing fat from the supernatant. 쇠고기를 일정한 크기로 잘라 미세하여 쇠고기량의 0.5~2%의 단백질 분해효소와 10~20배의 정제수를 넣고 40~65℃에서 효소분해한 후 90~100℃로 1~5분간 가열하고 이를 40~60%가 될때까지 농축시키고 농축액의 5~15%의 식염을 혼합하여 완성하는 쇠고기엑기스이 제조방법.Cut the beef into a certain size and finely add 0.5 ~ 2% proteolytic enzyme and 10 ~ 20 times purified water of the beef amount, and enzymatically decompose at 40 ~ 65 ℃, and heat it at 90 ~ 100 ℃ for 1 ~ 5 minutes. Concentrate until ~ 60% and mixed with 5 ~ 15% of the salt of the concentrated beef extract manufacturing method. 동결건조블럭 65~85W/T%와 분말스프 15~35W/T%로구성되는 사골엑기스를 주제로 한 즉석 전통식품의 조성물.A composition of instant traditional foods based on bone bone extract consisting of 65 ~ 85W / T% lyophilized block and 15 ~ 35W / T% powdered soup. 제3항에 있어서, 동결건조블럭이 사골엑기스 15~30W/T%, 당면 또는 국수 15~25W/T%, 무 또는 무즙 3~8W/T%, 전분10W/T%, 대파 15~28W/T%, 쇠고기 12~25W/T%, 버섯 0~20 W/T%로 구성되며 일정한 몰드에 담아 동결건조하는 것을 특징으로 하는 사골엑기스를 주제로 한 즉석 전통식품의 조성물.The freeze-dried block according to claim 3, wherein the freeze-dried block is 15-30 W / T% of bone bone extract, 15-25 W / T% of vermicelli or noodles, 3-8 W / T% of radish or radish, starch 10 W / T%, leek 15-28 W / T%, beef 12 ~ 25W / T%, mushrooms 0 ~ 20 W / T% of the instant traditional food composition based on the bone bone extract, characterized in that lyophilized in a predetermined mold. 제3항에 있어서, 분말스프가 마늘분말 3~8W/T%, 후추 2~6W/T%, 정제염 17~23W/T%, 글루타민산나트륨 15~22W/T%, 사골엑기스분말 30~45W/T%, 쇠고기엑기스 5~10W/T%, 우지 1~5W/T%로 구성되는 사골엑기스를 주제로 한 즉석 전통 식품의 조성물.The powdered soup according to claim 3, wherein the powdered soup is garlic powder 3-8W / T%, pepper 2-6W / T%, refined salt 17-23W / T%, sodium glutamate 15-22W / T%, sand bone extract powder 30-45W / A composition of instant traditional foods based on the bone bone extract consisting of T%, beef extract 5-10W / T%, Uji 1-5W / T%. 사골엑기스 10~17W/T%, 당면 또는 국수 2~18W/T%, 전분 4~8W/T%, 무 또는 무즙 2~15W/T%, 쇠고기 8~15W/T%, 버섯 5~15W/T% 마늘분말 0.5~2W/T%, 후추 0.3~1.2W/T%, 정제염 3~5W/T%, 글루타민산나트륨 2~5W/T%, 사골엑기스분말 6~12W/T%, 쇠고기엑기스 0.8~2W/T%, 우지 0~2W/T%로 구성되며, 일정한 몰드에 담아 동결건조하는 것을 특징으로 하는 사골액기스를 주제로 한 즉석 전통식품의 조성물.Beef bone extract 10 ~ 17W / T%, vermicelli or noodles 2 ~ 18W / T%, starch 4 ~ 8W / T%, radish or radish 2 ~ 15W / T%, beef 8 ~ 15W / T%, mushroom 5 ~ 15W / T% Garlic Powder 0.5 ~ 2W / T%, Pepper 0.3 ~ 1.2W / T%, Refined Salt 3 ~ 5W / T%, Sodium Glutamate 2 ~ 5W / T%, Beef Bone Extract Powder 6 ~ 12W / T%, Beef Extract 0.8 ~ 2W / T%, Uji 0 ~ 2W / T%, the composition of the instant traditional food based on the bone marrow extract, characterized in that lyophilized in a predetermined mold. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019920005866A 1992-04-08 1992-04-08 Composition of instant traditional foods based on bone bone extract KR930021105A (en)

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KR1019920005866A KR930021105A (en) 1992-04-08 1992-04-08 Composition of instant traditional foods based on bone bone extract

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KR930021105A true KR930021105A (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
KR100830886B1 (en) * 2006-07-25 2008-05-21 단국대학교 산학협력단 Method of making beef seasoning powder with strong beefy aroma and without bitter taste
KR101030995B1 (en) * 2008-08-14 2011-04-25 씨제이제일제당 (주) Liquified sauce composition of soup of chopped beef with various condiments and method for preparing the same
KR101323893B1 (en) * 2011-07-04 2013-10-30 (주) 신성티엔에프 Preparation method of beef extraction using fermentation by lactobacillus
KR101365986B1 (en) * 2013-08-26 2014-03-19 주식회사 우리식품 Block type red-pepper sauce for soup of chopped beef and manufacturing method thereof

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100830886B1 (en) * 2006-07-25 2008-05-21 단국대학교 산학협력단 Method of making beef seasoning powder with strong beefy aroma and without bitter taste
KR101030995B1 (en) * 2008-08-14 2011-04-25 씨제이제일제당 (주) Liquified sauce composition of soup of chopped beef with various condiments and method for preparing the same
KR101323893B1 (en) * 2011-07-04 2013-10-30 (주) 신성티엔에프 Preparation method of beef extraction using fermentation by lactobacillus
KR101365986B1 (en) * 2013-08-26 2014-03-19 주식회사 우리식품 Block type red-pepper sauce for soup of chopped beef and manufacturing method thereof

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