KR960030818A - How to prepare seasoning - Google Patents

How to prepare seasoning Download PDF

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Publication number
KR960030818A
KR960030818A KR1019950002109A KR19950002109A KR960030818A KR 960030818 A KR960030818 A KR 960030818A KR 1019950002109 A KR1019950002109 A KR 1019950002109A KR 19950002109 A KR19950002109 A KR 19950002109A KR 960030818 A KR960030818 A KR 960030818A
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KR
South Korea
Prior art keywords
amino acid
thiamine
reaction mixture
sugar
acid
Prior art date
Application number
KR1019950002109A
Other languages
Korean (ko)
Other versions
KR0135652B1 (en
Inventor
이형재
남희섭
윤석환
Original Assignee
이상윤
주식회사 농 심
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Publication date
Application filed by 이상윤, 주식회사 농 심 filed Critical 이상윤
Priority to KR1019950002109A priority Critical patent/KR0135652B1/en
Publication of KR960030818A publication Critical patent/KR960030818A/en
Application granted granted Critical
Publication of KR0135652B1 publication Critical patent/KR0135652B1/en

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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
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/26—Meat flavours
    • 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
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
    • 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
    • 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
    • A23V2250/00—Food ingredients
    • A23V2250/02—Acid
    • A23V2250/06—Amino acid
    • 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
    • A23V2250/00—Food ingredients
    • A23V2250/20—Natural extracts
    • A23V2250/21—Plant 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
    • A23V2250/00—Food ingredients
    • A23V2250/20—Natural extracts
    • A23V2250/218—Yeast 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
    • A23V2250/00—Food ingredients
    • A23V2250/54—Proteins
    • 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
    • A23V2250/00—Food ingredients
    • A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides

Abstract

본 발명은 아미노산원을 물에 2배 희석한 아미노산원 희석액; 티아민, 정제우지. 숙신산을 10:10:1의 중량 비로 혼합한 티아민 혼합액; 그리고 1종 이상의 아미노산 및 1종이상의 당을 포함하는 반응혼합물로서, 상기 티아민 혼합액은 상기 아미노산원 희석액의 2~10중량%로 포함되어 있는 반응혼합물을 90~120℃에서 1~7시간 가열하여 조미료를 제조하는 방법을 제공한다.The present invention is an amino acid dilution of 2-fold diluted amino acid source in water; Thiamin, purified beef. Thiamine mixed solution of succinic acid in a weight ratio of 10: 10: 1; And a reaction mixture containing at least one amino acid and at least one sugar, wherein the thiamine mixture is seasoned by heating the reaction mixture containing 2 to 10 wt% of the dilution of the amino acid source at 90 to 120 ° C. for 1 to 7 hours. It provides a method of manufacturing.

본 발명의 방법에 의하여 제조된 조미료는 쇠고기 향기 외에 불고기 향기가 강하게 부가되는 효과가 있다.Seasoning prepared by the method of the present invention has the effect of strongly added bulgogi flavor in addition to beef flavor.

Description

조미료의 제조방법How to prepare seasoning

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

Claims (5)

아미조산원을 물에 2배 희석한 아미노산원 희석액; 티아민, 정제우지, 숙신산을 10:10:12의 중량비로 혼합한 티아민 혼합액; 그리고 1종 이상의 아미노산 및 1종 이상의 당을 포함하는 반응혼합물로서, 상기 티아민 혼합액은 상기 아미조산원 희석액의 2~10중량%로 포함되어 있는 반응혼합물을 90~120℃에서 1~7시간 가열하여 조미료를 제조하는 방법.Amino acid source dilution which diluted dimizoic acid twice in water; Thiamine mixed liquid which mixed thiamine, refined beef fat, and succinic acid in the weight ratio of 10:10:12; And a reaction mixture comprising at least one amino acid and at least one sugar, wherein the thiamine mixture is seasoned by heating the reaction mixture containing 2 to 10 wt% of the dimizoic acid diluent at 90 to 120 ° C. for 1 to 7 hours. How to prepare. 제1항에 있어서, 상기 아미노산원이 산가수분해 탈지 대두 HVP 및 양조식 간장으로 구성된 그룹에서 선택된 것임을 특징으로 하는 조미료의 제조방법.The method of claim 1, wherein the amino acid source is selected from the group consisting of acid hydrolyzed defatted soybean HVP and brewed soy sauce. 제1항에 있어서, 상기 아미노산이 아미노산원 중량의 2%의 시스틴, 0.4~1.5%의 메티오닌, 2~10%이 글리신 및 5~15%의 모노소디움글루타메이트로 구성된 것임을 특징으로 하는 조미료의 제조방법.The method of claim 1, wherein the amino acid comprises 2% cystine, 0.4-1.5% methionine, 2-10% glycine and 5-15% monosodium glutamate. . 제1항에 있어서, 상기 당이 아미노산원 중량의 1~5%의 반응혼합물중에 포함되어 있는 것을 특징으로 하는 조미료의 제조방법.The method of claim 1, wherein the sugar is contained in the reaction mixture of 1 to 5% of the weight of the amino acid source. 제1항 또는 제4항에 있어서, 상기 당이 글루코오스, 크실로오스, 과당시럽 및 리보오스로 구성된 그룹에서 선택된 것임을 특징으로 하는 조미료의 제조방법.5. The method of claim 1 or 4, wherein the sugar is selected from the group consisting of glucose, xylose, fructose syrup and ribose. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019950002109A 1995-02-07 1995-02-07 Processing method of seasonings KR0135652B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019950002109A KR0135652B1 (en) 1995-02-07 1995-02-07 Processing method of seasonings

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019950002109A KR0135652B1 (en) 1995-02-07 1995-02-07 Processing method of seasonings

Publications (2)

Publication Number Publication Date
KR960030818A true KR960030818A (en) 1996-09-17
KR0135652B1 KR0135652B1 (en) 1998-04-22

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100468023B1 (en) * 2002-04-17 2005-01-24 주식회사농심 Method for preparation of seasoning with burnt beef flavor

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP3623753B2 (en) * 2001-05-14 2005-02-23 協和醗酵工業株式会社 seasoning
KR100529237B1 (en) * 2002-09-05 2005-11-17 학교법인 동의학원 A flavoring of crab and its making method

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100468023B1 (en) * 2002-04-17 2005-01-24 주식회사농심 Method for preparation of seasoning with burnt beef flavor

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Publication number Publication date
KR0135652B1 (en) 1998-04-22

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