KR970005110A - 채소류 식품용 천연첨가제 및 그 제조방법 - Google Patents

채소류 식품용 천연첨가제 및 그 제조방법 Download PDF

Info

Publication number
KR970005110A
KR970005110A KR1019950022174A KR19950022174A KR970005110A KR 970005110 A KR970005110 A KR 970005110A KR 1019950022174 A KR1019950022174 A KR 1019950022174A KR 19950022174 A KR19950022174 A KR 19950022174A KR 970005110 A KR970005110 A KR 970005110A
Authority
KR
South Korea
Prior art keywords
powder
mixed
natural
ginger
garlic
Prior art date
Application number
KR1019950022174A
Other languages
English (en)
Other versions
KR0166394B1 (ko
Inventor
남종현
Original Assignee
남종현
류광영
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 남종현, 류광영 filed Critical 남종현
Priority to KR1019950022174A priority Critical patent/KR0166394B1/ko
Publication of KR970005110A publication Critical patent/KR970005110A/ko
Application granted granted Critical
Publication of KR0166394B1 publication Critical patent/KR0166394B1/ko

Links

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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/01—Instant products; Powders; Flakes; Granules
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • 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
    • A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic

Landscapes

  • 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)
  • Preparation Of Fruits And Vegetables (AREA)
  • Seasonings (AREA)

Abstract

본 발명은 채소를 사용하는 제조하는 채소류 식품 제조용 천연첨가제 및 그 제조방법의 제공을 목적으로 하는 것으로서, 본 발명의 천연첨가제는 감초, 마늘 및 생강을 30~75:10~50:10~30 중량%의 비율로 혼합하여 분말로 제조되며, 이상 발효 및 유해균의 번식을 억제하여 장기간 보관이 가능하고 독특한 맛의 유지라는 효과가 있다.

Description

채소류 식품용 천연첨가제 및 그 제조방법
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음

Claims (6)

  1. 감초분말, 마늘분말 및 생강분말을 30~75:10~50:10~30 중량%의 비율로 함유하는 채소류 식품용 천연첨가제.
  2. 감초, 마늘 및 생강의 3원료를 상온하에서 30~75:10~50:10~30 중량%의 비율로 혼합하는 것을 특징으로 하는, 채소류 식품용 천연첨가제의 제조방법.
  3. 제2항에 있어서, 3원료의 전부를 분말로 하여 혼합하는 것을 특징으로 하는, 채소류 식품용 천연첨가제의 제조방법.
  4. 제2항에 있어서, 3원료의 일부 또는 전부를 혼합한 후 분쇄하는 것을 특징으로 하는, 채소류 식품용 천연첨가제의 제조방법.
  5. 제3항에 있어서, 감초분말, 마늘분말 및 생강분말의 두가지를 혼합하고 대략 0℃~영하 20℃의 온도에서 30분 내지 5시간 정도 냉각처리한 후 나머지 원료와 혼합하여 동일 조건으로 냉각처리하는 것을 특징으로 하는, 채소류 식품용 천연첨가제의 제조방법.
  6. 제3항에 있어서, 감초분말, 마늘분말, 생강분말을 혼합한 후 대략 0℃~영하 20℃의 온도에서 30분 내지 5시간 정도 냉각처리하는 것을 특징으로 하는, 채소류 식품용 천연첨가제의 제조방법.
    ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
KR1019950022174A 1995-07-25 1995-07-25 채소류 식품용 천연첨가제 및 그 제조방법 KR0166394B1 (ko)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019950022174A KR0166394B1 (ko) 1995-07-25 1995-07-25 채소류 식품용 천연첨가제 및 그 제조방법

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019950022174A KR0166394B1 (ko) 1995-07-25 1995-07-25 채소류 식품용 천연첨가제 및 그 제조방법

Publications (2)

Publication Number Publication Date
KR970005110A true KR970005110A (ko) 1997-02-19
KR0166394B1 KR0166394B1 (ko) 1998-12-01

Family

ID=19421588

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019950022174A KR0166394B1 (ko) 1995-07-25 1995-07-25 채소류 식품용 천연첨가제 및 그 제조방법

Country Status (1)

Country Link
KR (1) KR0166394B1 (ko)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100741274B1 (ko) * 2004-09-22 2007-07-19 김성곤 브로콜리지 그 제조방법

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100741274B1 (ko) * 2004-09-22 2007-07-19 김성곤 브로콜리지 그 제조방법

Also Published As

Publication number Publication date
KR0166394B1 (ko) 1998-12-01

Similar Documents

Publication Publication Date Title
WO2006091300A3 (en) Fabricated food product made from fresh potato mash
WO2006091299A3 (en) Fabricated food product made from fresh potato mash
KR100638354B1 (ko) 떡갈비 제조방법
KR20190023281A (ko) 맛기름 및 맛기름 제조방법
KR970005110A (ko) 채소류 식품용 천연첨가제 및 그 제조방법
KR19980047661A (ko) 돼지고기용 양념장 조성물
WO2021145833A1 (en) Cigkofte with high nutrional value enriched in vitamin and mineral
KR20160137233A (ko) 천연 복합 추출물을 포함하는 저장성이 향상된 어묵 조성물
KR970006475A (ko) 막걸리와 그 혼합주 제조용 첨가제, 그 제조방법 및 막걸리 혼합주의 제조방법
KR20090040101A (ko) 비빔밥용 고추장의 제조방법
KR20050023830A (ko) 카레빵 및 그 제조방법
KR100498062B1 (ko) 닭고기 튀김용 조성물
GR1003646B (el) Μεθοδοσακαιασυστασηαειδικουαπροσμειγματοσααρωματικωναφυτων-λιναροσπορουα"φυτοαρωμα"αγιαατηναπαραγωγηαορνιθειουακρεατοσαμεατηναονομασιαα"φυτοαρωμα".α
KR101844962B1 (ko) 매콤 고소한 소스 및 그 제조방법
JPH01148171A (ja) おろしわさびの製造法
RU2302774C1 (ru) Способ получения рыбоовощных пресервов в масле
RU2302773C1 (ru) Способ выработки рыбоовощных пресервов в масле
KR102080905B1 (ko) 냉장패티 및 이의 제조방법
JPS572660A (en) Preparation of dressing for fresh vegetable, etc.
KR100332978B1 (ko) 조리 된 닭고기 및 튀김 식품용 발효소스 제조법
RU2182447C1 (ru) Композиция комплексной пищевой добавки для производства мясных или мясорастительных консервов
KR910008900B1 (ko) 인삼김치의 제조방법
KR970061108A (ko) 소스를 입혀 구운 냉동육제품의 제조방법
Saloko et al. Development of Functional Sausage Based on Corn Starch and Moringa Flour with The Addition of Mocaf (Modified Cassava Flour) and Porang Flour
KR960020758A (ko) 김치용 양념 페이스트 및 이를 이용한 김치 제조방법

Legal Events

Date Code Title Description
A201 Request for examination
N231 Notification of change of applicant
E902 Notification of reason for refusal
E701 Decision to grant or registration of patent right
GRNT Written decision to grant
FPAY Annual fee payment

Payment date: 20111230

Year of fee payment: 15

FPAY Annual fee payment

Payment date: 20130730

Year of fee payment: 16

FPAY Annual fee payment

Payment date: 20140807

Year of fee payment: 17

EXPY Expiration of term