KR930021106A - Instant Miso Soup - Google Patents

Instant Miso Soup Download PDF

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Publication number
KR930021106A
KR930021106A KR1019920005867A KR920005867A KR930021106A KR 930021106 A KR930021106 A KR 930021106A KR 1019920005867 A KR1019920005867 A KR 1019920005867A KR 920005867 A KR920005867 A KR 920005867A KR 930021106 A KR930021106 A KR 930021106A
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KR
South Korea
Prior art keywords
powder
pepper
lyophilized
miso
red pepper
Prior art date
Application number
KR1019920005867A
Other languages
Korean (ko)
Inventor
홍대광
문동상
정형근
최만집
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 KR1019920005867A priority Critical patent/KR930021106A/en
Publication of KR930021106A publication Critical patent/KR930021106A/en

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Abstract

본 발명은 최근의 핵가족화 및 주거문화의 변화등으로 인해 가정에서 재래식 된장을 담그는 경우가 감소함에 따라 전통식품의 보급확대를 위해 된장에 고추, 대파, 마늘, 버섯, 배추 등의 각종 야채를 혼합, 일정한 크기의 몰드에 채운후 동결건조시키고, 글루타민산 나트륨, 고추가루, 전분, 정제염, 버섯분말, 쌀가루, 후추 , 설탕 조미엑기스, 우지등의 원료를 별도로 준비한 후 이를 혼합함으로써 가정요리와 유사한 건더기 및 맛을 줄수 있는 즉석 된장찌개 조성물에 관한 것이다.According to the present invention, as the case of dipping traditional miso at home decreases due to the recent changes in nuclear family and residential culture, various vegetables such as red pepper, leek, garlic, mushrooms and cabbage are mixed with miso for the expansion of traditional food. After filling into a mold of a certain size, lyophilized and prepared separately from the raw materials such as sodium glutamate, red pepper powder, starch, refined salt, mushroom powder, rice flour, pepper, sugar seasoning extract, Uji, and mixed with them to dry domestic food It relates to an instant miso stew composition which can give a taste.

Description

즉석 된장찌개의 조성물Instant Miso Soup

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

Claims (4)

동결건조블럭 60~80W/T%와 분말스프 20~40W/T%로 구성되는 사골엑기스를 주제로 한 즉석 전통식품의 조성물.A composition of instant traditional foods based on the bone marrow extract consisting of 60-80W / T% lyophilized block and 20-40W / T% powdered soup. 제1항에 있어서, 동결건조블럭이 된장 20-45W/T%, 고추장 0-15W/T%, 전분 1-7W/T%, 마늘1-4W/T%, 배추 15-30W/T%, 버섯, 호박 또는 바지락살 15-30W/T%, 청고추3-7W/T%, 홍고추 3-7W/T%, 대파 5-10W/T%, 동결건조두부 또는 유부 0-7W/T%로 구성되며, 일정한 몰드에 담아 동결건조하는 것을 특징으로 하는 즉석된장찌개 조성물.The freeze-dried block according to claim 1, the soybean paste 20-45W / T%, kochujang 0-15W / T%, starch 1-7W / T%, garlic 1-4W / T%, Chinese cabbage 15-30W / T%, Mushroom, pumpkin or clam meat 15-30W / T%, red pepper 3-7W / T%, red pepper 3-7W / T%, leek 5-10W / T%, lyophilized tofu or tofu 0-7W / T% It is configured, the instant miso stew composition characterized in that the lyophilized in a constant mold. 제1항에 있어서, 분말스프가 글루타민산나트륨 10-20W/T%, 고추가루 5-8W/T%, 동결건조된장분말 20-30W/T%, 전분 10-18W/T% 정제염 2-6W/T%, 버섯분말 또는 멸치분말 8-18W/T%, 쌀가루 15-25W/T%, 후추 1-3W/T%, 설탕 2-5W/T%, 조미엑기스 0-7W/T%, 우지 3W/T%로 구성되는 것을 특징으로 하는 즉석 된장찌개 조성물.The powdered soup according to claim 1, wherein the powdered soup is sodium glutamate 10-20W / T%, red pepper powder 5-8W / T%, lyophilized long powder 20-30W / T%, starch 10-18W / T% refined salt 2-6W / T%, Mushroom Powder or Anchovy Powder 8-18W / T%, Rice Powder 15-25W / T%, Pepper 1-3W / T%, Sugar 2-5W / T%, Seasoned Extract 0-7W / T%, Uji 3W Instant doenjang stew composition, characterized in that consisting of / T%. 된장 25-45W/T%, 고추장 0-8W/T%,전분 1-4W/T%, 마늘 1-2W/T%, 배추 15-25W/T%, 청고추 2-5W/T%, 버섯 유부 호박또는 바지락살 10-25W/T%, 대파 7-12W/T%, 동력건조두부 0-5W/T%, 글루타민산나트륨 2-5W/T%, 고추가루 1-3W/T%, 버섯분말 또는 멸치분말 1-4W/T%, 쌀가루 4-8W/T%, 후추 0.2-1W/T%, 조개엑기스 2-5W/T%, 우지 0.5-2W/T%로 구성되며 일정한 몰드에 담아 동결건조하는 것을 특징으로 하는 즉석 된장찌개 조성물.Miso 25-45W / T%, Kochujang 0-8W / T%, Starch 1-4W / T%, Garlic 1-2W / T%, Chinese Cabbage 15-25W / T%, Blue Pepper 2-5W / T%, Mushroom Tofu zucchini or clam meat 10-25W / T%, leek 7-12W / T%, power dried tofu 0-5W / T%, sodium glutamate 2-5W / T%, red pepper powder 1-3W / T%, mushroom powder Or anchovy powder 1-4W / T%, rice flour 4-8W / T%, pepper 0.2-1W / T%, shellfish extract 2-5W / T%, Uji 0.5-2W / T%, frozen in a regular mold Instant miso soup composition, characterized in that the drying. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019920005867A 1992-04-08 1992-04-08 Instant Miso Soup KR930021106A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019920005867A KR930021106A (en) 1992-04-08 1992-04-08 Instant Miso Soup

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019920005867A KR930021106A (en) 1992-04-08 1992-04-08 Instant Miso Soup

Publications (1)

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KR930021106A true KR930021106A (en) 1993-11-22

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ID=67257398

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Application Number Title Priority Date Filing Date
KR1019920005867A KR930021106A (en) 1992-04-08 1992-04-08 Instant Miso Soup

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102116138B1 (en) 2018-11-22 2020-05-27 김유진 Manufacturing method of doenjang and doenjang thereby the same that
KR20210052917A (en) * 2019-11-01 2021-05-11 한국도로공사 Preparing method of soybean paste stew sauce for convenience cooking and soybean paste stew sauce prepared thereby
KR20210057320A (en) * 2019-11-12 2021-05-21 주식회사 인푸드코리아 Doenjang seasoning sauce manufacturing method

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102116138B1 (en) 2018-11-22 2020-05-27 김유진 Manufacturing method of doenjang and doenjang thereby the same that
KR20210052917A (en) * 2019-11-01 2021-05-11 한국도로공사 Preparing method of soybean paste stew sauce for convenience cooking and soybean paste stew sauce prepared thereby
KR20210057320A (en) * 2019-11-12 2021-05-21 주식회사 인푸드코리아 Doenjang seasoning sauce manufacturing method

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