KR940010922A - Manufacturing method of natural seasoning and its natural seasoning - Google Patents

Manufacturing method of natural seasoning and its natural seasoning Download PDF

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Publication number
KR940010922A
KR940010922A KR1019920020901A KR920020901A KR940010922A KR 940010922 A KR940010922 A KR 940010922A KR 1019920020901 A KR1019920020901 A KR 1019920020901A KR 920020901 A KR920020901 A KR 920020901A KR 940010922 A KR940010922 A KR 940010922A
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South Korea
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natural seasoning
mixture
weight
parts
garlic
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KR1019920020901A
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Korean (ko)
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KR950013531B1 (en
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남종현
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남종현
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Priority to KR1019920020901A priority Critical patent/KR950013531B1/en
Priority to JP5303438A priority patent/JPH07114645B2/en
Publication of KR940010922A publication Critical patent/KR940010922A/en
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Publication of KR950013531B1 publication Critical patent/KR950013531B1/en

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    • 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
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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)
  • Seasonings (AREA)

Abstract

본 발명은 국노를 필수원료로 하고, 여기에 모강 또는 마늘을 선택적으로 또는 함께 혼합하여 제조하는 친연조미료의 제조방법 및 그 천연조미료에 관한 것으로서, 분말국노와 분말모강을 중량비로 64∼86 : 14-36의 비율로 혼합한 천연조미료를 제공하며(혼합후 분말화하여도 좋음).The present invention relates to a method for producing a relative seasoning prepared by using a domestic paddy as an essential raw material, and optionally or by mixing together a steel or garlic, and a powdered paddy field and a powdered hairline in a weight ratio of 64 to 86:14. Provides natural seasoning mixed at a ratio of -36 (may be powdered after mixing).

이 혼합물을 냉각처리함으로써 효능을 높일 수 있고. 이 천연조미료 100중량부에 14-40 중량부의 마늘을 첨가하면 더욱 좋으며, 본 발명의 천연조미료를 육류(생산포함)의 조리시에 넣으면 그 고유한 맛이 증진되고 육질도 좋아지는데, 본 발명의 천연조미료가 특유의 효과를 갖는 것은 국노의 글리시렌산, 모강의 깅게롤 및 마늘의 알리신의 단독 및 상승작용에 의한 것이다.Cooling this mixture can increase efficacy. It is better to add 14-40 parts by weight of garlic to 100 parts by weight of this natural seasoning, and when the natural seasoning of the present invention is put in the cooking of meat (including production), its inherent taste is enhanced and the quality of meat is also improved. Natural seasonings have a distinctive effect due to the singular and synergistic action of glycinolic acid of soybean seed, gingerol of rice bran and allicin of garlic.

Description

천연조미료의 제조방법 및 그 천연조미료Manufacturing method of natural seasoning and its natural seasoning

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

제1도는 본 발명을 적용한 천연조미료의 제조공정도이다.1 is a manufacturing process diagram of the natural seasoning to which the present invention is applied.

Claims (15)

극노와 모강을 중량비로 64-86 : 36∼14의 비율로 혼합하여 분말화하거나 동일한 비율의 극노분말과 모강분말을 혼합하여 제조하는 것을 특징으로 하는 천연조미료의 제조방법.A method of producing a natural seasoning, characterized in that the mixture of the extreme furnace and the parent steel in a weight ratio of 64-86: 36 to 14 to make powder or to mix the same ratio of the extreme furnace powder and the mother steel powder. 제1항에 있어서, 국노와 모강의 혼합물을 0℃에서 영하20℃의 사이로 냉각하여 5시간 내지 30분간 냉각처리 하는 것을 특징으로 하는 천연조미료의 제조방법.The method for producing natural seasoning according to claim 1, wherein the mixture of the sorrel and the parent steel is cooled between 0 ° C. and minus 20 ° C. for 5 hours to 30 minutes. 제1항에 있어서, 국노와 모강의 혼합물 100중량부에 14∼38 중략부의 마늘분말을 혼합하여 제조하는 것을 특징으로 하는 천연조미료의 제조방법.The method of producing a natural seasoning according to claim 1, wherein the garlic powder is prepared by mixing 14 to 38 parts of garlic powder with 100 parts by weight of a mixture of sourdough and hairy steel. 제2항에 있어서, 냉각처리된 국노와 모강의 혼합물 100중량부에 대하여 14∼38 중량부의 마늘분말을 혼합하여 제조하는 것을 특징으로 하는 천연조미료의 제조방법.The method of producing natural seasoning according to claim 2, wherein the garlic powder is prepared by mixing 14 to 38 parts by weight of garlic powder with respect to 100 parts by weight of the mixture of the cooled sour and the parent steel. 제3항에 있어서, 국노와 모강 및 마늘의 혼합물을 0℃ 내지 영하 20℃로 냉각하여 5시간 내지 30분간 냉각처리하는 것을 특징으로 하는 천연조미료의 제조방법.4. The method of claim 3, wherein the mixture of sourdough, seedling and garlic is cooled to 0 ° C to minus 20 ° C and cooled for 5 to 30 minutes. 제4항에 있어서, 냉각처리된 국노와 모강의 혼합물을 상온으로 가열한 다음 마늘분말과 혼합하는 것을 특징으로 하는 천연조미료의 제조방법.5. The method of claim 4, wherein the mixture of the cooled national paddy and the parent steel is heated to room temperature and then mixed with garlic powder. 제4항에 있어서, 국노와 모강의 혼합물을 냉각처리된 상태로 마늘분말과 혼합하는 것을 특징으로 하는 천연조미료의 제조방법.The method of producing natural seasoning according to claim 4, characterized in that the mixture of the sorrel and the parent steel is mixed with the garlic powder in a cooled state. 제1항 내지 제7항의 어느 하나에 있어서, 국노 또는 모강을 엑기스화여 혼합하는 것을 특징으로 하는 천연조미료의 제조방법.The method for producing natural seasoning according to any one of claims 1 to 7, characterized in that the extract is mixed by extracting the national paddy or the hair seed. 제1항 내지 제7항의 어느 하나에 있어서, 최종제품을 엑기스화하는 것을 특징으로 하는 천연조미료의 제조방법.The method for producing natural seasoning according to any one of claims 1 to 7, wherein the final product is extracted. 국노 64-86 중량부와 모강 36∼14 중량부를 혼합하여서 되는 천연조미료.Natural seasoning obtained by mixing 64-86 parts by weight of kono and 36-14 parts by weight of hairy steel. 제10항에 있어서, 국노와 모강의 혼합물이 0℃ 내지 영하 20'℃ 냉각되어 30분 내지 5시간 유지된 천연조미료.The natural seasoning according to claim 10, wherein the mixture of the sorrel and the parent steel is cooled at 0 ° C to minus 20 '° C and held for 30 minutes to 5 hours. 제10항에 있어서, 국노와 모강의 혼합물 100 중량부에 마늘 14∼38 중량부가 천연조미료.The natural seasoning according to claim 10, wherein 14 to 38 parts by weight of garlic is included in 100 parts by weight of a mixture of sorrel and hair. 제10항 내지 제12항의 어느 하나에 있어, 분말상태인 천연조미료.The natural seasoning according to any one of claims 10 to 12, which is in powder form. 제10항 내지 제12항에 있어서, 엑기스상태인 천연조미료.The natural seasoning according to claim 10, which is in an extract state. 제12항에 있어서, 혼합물이 0℃ 내지 영하 20℃로 냉각되어 30분 내지 5시간 유지된 천연조미료.The natural seasoning according to claim 12, wherein the mixture is cooled to 0 ° C. to minus 20 ° C. and held for 30 minutes to 5 hours. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019920020901A 1992-11-07 1992-11-07 Natural spice and processing method of natural spice KR950013531B1 (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
KR1019920020901A KR950013531B1 (en) 1992-11-07 1992-11-07 Natural spice and processing method of natural spice
JP5303438A JPH07114645B2 (en) 1992-11-07 1993-11-08 Natural seasoning and method for producing the same

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019920020901A KR950013531B1 (en) 1992-11-07 1992-11-07 Natural spice and processing method of natural spice

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KR940010922A true KR940010922A (en) 1994-06-20
KR950013531B1 KR950013531B1 (en) 1995-11-08

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