KR950013398A - 천연엑기스를 주재료로 한 쇠고기 복합조미료 조성물 - Google Patents
천연엑기스를 주재료로 한 쇠고기 복합조미료 조성물 Download PDFInfo
- Publication number
- KR950013398A KR950013398A KR1019930025034A KR930025034A KR950013398A KR 950013398 A KR950013398 A KR 950013398A KR 1019930025034 A KR1019930025034 A KR 1019930025034A KR 930025034 A KR930025034 A KR 930025034A KR 950013398 A KR950013398 A KR 950013398A
- Authority
- KR
- South Korea
- Prior art keywords
- beef
- extract
- seasoning
- natural
- sodium
- Prior art date
Links
- 235000015278 beef Nutrition 0.000 title claims abstract 10
- 239000000284 extract Substances 0.000 title claims abstract 10
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract 8
- 239000000203 mixture Substances 0.000 title claims abstract 3
- 229940041514 candida albicans extract Drugs 0.000 claims abstract 5
- 239000012138 yeast extract Substances 0.000 claims abstract 5
- 241000234282 Allium Species 0.000 claims abstract 3
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract 3
- 210000000988 bone and bone Anatomy 0.000 claims abstract 3
- 240000002234 Allium sativum Species 0.000 claims abstract 2
- 244000203593 Piper nigrum Species 0.000 claims abstract 2
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract 2
- 235000004611 garlic Nutrition 0.000 claims abstract 2
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims 3
- 239000000843 powder Substances 0.000 claims 2
- 229920001353 Dextrin Polymers 0.000 claims 1
- 239000004375 Dextrin Substances 0.000 claims 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims 1
- 241000218652 Larix Species 0.000 claims 1
- 235000005590 Larix decidua Nutrition 0.000 claims 1
- 108010073771 Soybean Proteins Proteins 0.000 claims 1
- GQALMNOKUXEMRV-MCDZGGTQSA-N [(2r,3s,4r,5r)-3,4-dihydroxy-5-(6-oxo-3h-purin-9-yl)oxolan-2-yl]methyl dihydrogen phosphate;sodium Chemical compound [Na].O[C@@H]1[C@H](O)[C@@H](COP(O)(O)=O)O[C@H]1N1C(NC=NC2=O)=C2N=C1 GQALMNOKUXEMRV-MCDZGGTQSA-N 0.000 claims 1
- 235000013614 black pepper Nutrition 0.000 claims 1
- 239000002131 composite material Substances 0.000 claims 1
- 235000019425 dextrin Nutrition 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 claims 1
- 235000019634 flavors Nutrition 0.000 claims 1
- 239000008103 glucose Substances 0.000 claims 1
- 235000013372 meat Nutrition 0.000 claims 1
- 239000001931 piper nigrum l. white Substances 0.000 claims 1
- 150000003839 salts Chemical class 0.000 claims 1
- 229940001941 soy protein Drugs 0.000 claims 1
- 235000013555 soy sauce Nutrition 0.000 claims 1
- 239000003760 tallow Substances 0.000 claims 1
- ZMORPAVXLIKRDL-UHFFFAOYSA-L trisodium butanedioate Chemical compound [Na+].[Na+].[Na+].[O-]C(=O)CCC([O-])=O ZMORPAVXLIKRDL-UHFFFAOYSA-L 0.000 claims 1
- 238000013329 compounding Methods 0.000 abstract 2
- 239000004615 ingredient Substances 0.000 abstract 2
- 239000000126 substance Substances 0.000 abstract 2
- 235000002566 Capsicum Nutrition 0.000 abstract 1
- 239000006002 Pepper Substances 0.000 abstract 1
- 235000016761 Piper aduncum Nutrition 0.000 abstract 1
- 235000017804 Piper guineense Nutrition 0.000 abstract 1
- 210000001185 bone marrow Anatomy 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 abstract 1
- 150000007523 nucleic acids Chemical class 0.000 abstract 1
- 102000039446 nucleic acids Human genes 0.000 abstract 1
- 108020004707 nucleic acids Proteins 0.000 abstract 1
- 235000013599 spices Nutrition 0.000 abstract 1
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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/30—Meat extracts
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
- A23L31/10—Yeasts or derivatives thereof
- A23L31/15—Extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Seasonings (AREA)
Abstract
본 발명은 양질의 쇠소기와 쇠고기 엑기스, 사골 엑기스에 마늘, 양파, 후추 등의 천연양념을 첨가하고, 5'-이노신산 나트륨(IMP), 5'-구아닐산 나트륨(GMP) 등의 맛성분과 새로운 지미성분인 천연 효모엑기스를 가하여 혼합, 건조함으로써 쇠고기 특유의 맛과 향을 증강시킨 복합 조미료 조성물에 관한 것이다. 종래의 복합 조미료는 L-글루타민산 나트륨과 핵산을 지미성분으로 한 화학 조미료였으나, 본 발명읜 복합 조미료는 쇠고기 엑기스, 사골 엑기스 등의 천연 엑기스에서 얻은 지미성분과 아울러 새로운 형태의 지미 성분인 천연 효모 엑기스를 배합한 새로운 형태의 복합조미료로서 화학 조리료보다는 천연 복합 조미료를 선호하는 소비자의 기호를 충족시킬 수 있다.
Description
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음
Claims (1)
- 쇠고기 건조물 2∼8%, 효모엑기스 분말 1∼10%, 효모엑기스 페이스트 0.5∼3%, 사골엑기스 분말 1∼10%, 사골엑기스 페이스트 1∼10%, 쇠고기 엑기스 0.5∼1.5%, 5'-이노신산 나트륨 0.5∼8%, 5'-구아닐산나트륨 0.02∼4%, 쇠고기조미추출액 0.5∼2%, 부이용향 3∼6%, 고기향 0.5∼0.8%, 분말간장 5.0∼15%, 정제염 24∼35%, 구연산 0.01∼0.5%, 호박산제이나트륨 0.01∼1%, 설탕 5∼7%, 포도당 3∼7%, 대두단백 4∼7%, 우지 2∼5%, 돈지 1∼3%, 덱스트린 3.18∼7%에 건마늘, 건양파, 백후추, 건쪽파 등의 양념을 5.3∼9.2% 첨가하여 혼합하고 40∼60℃에서 60∼120분간 건조 및 살균처리한 천연복합조미료 조성물.※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019930025034A KR960010966B1 (ko) | 1993-11-23 | 1993-11-23 | 천연엑기스를 주재료로 한 쇠고기 복합조미료 조성물 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019930025034A KR960010966B1 (ko) | 1993-11-23 | 1993-11-23 | 천연엑기스를 주재료로 한 쇠고기 복합조미료 조성물 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR950013398A true KR950013398A (ko) | 1995-06-15 |
| KR960010966B1 KR960010966B1 (ko) | 1996-08-14 |
Family
ID=19368763
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1019930025034A KR960010966B1 (ko) | 1993-11-23 | 1993-11-23 | 천연엑기스를 주재료로 한 쇠고기 복합조미료 조성물 |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR960010966B1 (ko) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100750072B1 (ko) * | 2005-12-30 | 2007-08-21 | 한완택 | 복합조미료의 제조방법 |
| KR100761519B1 (ko) * | 2006-10-23 | 2007-10-04 | 조영식 | 복합조미료의 제조방법 |
| KR100977037B1 (ko) * | 2010-07-01 | 2010-08-19 | 주식회사 아이씨푸드 | 식물성 소재를 원료로 한 천연조미료 제조방법 |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100777650B1 (ko) * | 2006-06-12 | 2007-11-29 | 주식회사농심 | 천연정미성소재 및 그 제조방법 |
| KR101171009B1 (ko) * | 2011-07-14 | 2012-08-08 | 씨제이제일제당 (주) | 쇠고기 및 채소의 혼합 추출 건조 분말과 이의 제조 방법 및 이 분말을 함유한 쇠고기 조미료 |
| WO2016167393A1 (ko) * | 2015-04-17 | 2016-10-20 | 황철희 | 저장성이 증진된 신규한 고품질 오징어 롤김 및 그 제조방법 |
-
1993
- 1993-11-23 KR KR1019930025034A patent/KR960010966B1/ko not_active IP Right Cessation
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100750072B1 (ko) * | 2005-12-30 | 2007-08-21 | 한완택 | 복합조미료의 제조방법 |
| KR100761519B1 (ko) * | 2006-10-23 | 2007-10-04 | 조영식 | 복합조미료의 제조방법 |
| KR100977037B1 (ko) * | 2010-07-01 | 2010-08-19 | 주식회사 아이씨푸드 | 식물성 소재를 원료로 한 천연조미료 제조방법 |
Also Published As
| Publication number | Publication date |
|---|---|
| KR960010966B1 (ko) | 1996-08-14 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| G160 | Decision to publish patent application | ||
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant | ||
| FPAY | Annual fee payment |
Payment date: 20070628 Year of fee payment: 12 |
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| LAPS | Lapse due to unpaid annual fee |