KR970032500A - 즉석 김치찌게 조성물의 제조방법 - Google Patents
즉석 김치찌게 조성물의 제조방법 Download PDFInfo
- Publication number
- KR970032500A KR970032500A KR1019950072328A KR19950072328A KR970032500A KR 970032500 A KR970032500 A KR 970032500A KR 1019950072328 A KR1019950072328 A KR 1019950072328A KR 19950072328 A KR19950072328 A KR 19950072328A KR 970032500 A KR970032500 A KR 970032500A
- Authority
- KR
- South Korea
- Prior art keywords
- weight
- kimchi
- powder
- composition
- kimchi stew
- Prior art date
Links
- 235000021109 kimchi Nutrition 0.000 title claims abstract 8
- 239000000203 mixture Substances 0.000 title claims abstract 4
- 235000013547 stew Nutrition 0.000 title abstract 4
- 238000000034 method Methods 0.000 title abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract 2
- 239000000843 powder Substances 0.000 claims 5
- 244000088415 Raphanus sativus Species 0.000 claims 3
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims 3
- 241000234282 Allium Species 0.000 claims 2
- 235000005254 Allium ampeloprasum Nutrition 0.000 claims 2
- 240000006108 Allium ampeloprasum Species 0.000 claims 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims 2
- 240000002234 Allium sativum Species 0.000 claims 2
- 244000000626 Daucus carota Species 0.000 claims 2
- 235000002767 Daucus carota Nutrition 0.000 claims 2
- 235000004611 garlic Nutrition 0.000 claims 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims 1
- 241000512259 Ascophyllum nodosum Species 0.000 claims 1
- 240000004160 Capsicum annuum Species 0.000 claims 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims 1
- 235000007862 Capsicum baccatum Nutrition 0.000 claims 1
- 241000218645 Cedrus Species 0.000 claims 1
- 241000269851 Sarda sarda Species 0.000 claims 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims 1
- 235000015278 beef Nutrition 0.000 claims 1
- 239000001728 capsicum frutescens Substances 0.000 claims 1
- 239000000679 carrageenan Substances 0.000 claims 1
- 229940113118 carrageenan Drugs 0.000 claims 1
- 235000010418 carrageenan Nutrition 0.000 claims 1
- 229920001525 carrageenan Polymers 0.000 claims 1
- 235000013409 condiments Nutrition 0.000 claims 1
- 239000004310 lactic acid Substances 0.000 claims 1
- 235000014655 lactic acid Nutrition 0.000 claims 1
- 239000001630 malic acid Substances 0.000 claims 1
- 235000011090 malic acid Nutrition 0.000 claims 1
- 238000005554 pickling Methods 0.000 claims 1
- 238000002360 preparation method Methods 0.000 claims 1
- 235000013555 soy sauce Nutrition 0.000 claims 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims 1
- 238000009835 boiling Methods 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 238000004519 manufacturing process Methods 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
- 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
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/10—Preserving with acids; Acid fermentation
-
- 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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
- A23L23/10—Soup concentrates, e.g. powders or cakes
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/44—Freeze-drying
-
- 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
Abstract
본 발명은 즉석 김치찌개 조성물의 제조방법에 관한 것으로 좀 더 상세히 설명하면, 통상의 방법으로 제조 숙성시킨 김치에 무우, 당근, 파, 마늘, 생강 등의 양념과 해산물 및 육류 엑기스류, 감미료, 산미료 등을 적절히 혼합한 후 동결건조 함으로써, 요리시 끓는 물에 넣고 2-3분간 끓이기만 하면 맛있는 김치찌개를 만들 수 있는 즉석 김치찌개를 조성물의 제조방법에 관한 것이다.
Description
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음
Claims (1)
1) 김치는 통상의 방법으로 제조 숙성시킨 후 5-20×30-50mm 크기로 절단한 다음 국물을 제거하여 놓고, 무우는 채로 썬 다음 무우중량의 10-20중량%에 상당하는 건염을 뿌려 3-5시간 절여 놓고, 당근, 파 및 양파는 적당한 크기로 썰어 준비하고, 마늘은 마쇄시켜서 준비하는 김치 및 양념의 준비 단계; 2) 상기 단계에서 준비된 김치 40-60중량%, 무우채 10-20중량%, 당근채 5-10중량%, 파 2-5중량%, 양파 2-5중량% 및 마늘 1-3중량%에 고춧가루 2-5중량%, 설탕 1-3중량%, 간장 1-4중량%, 세우엑기스 분말 0.1-0.3중량%, 다시마엑기스 분말 0.1-0.3중량%, 소고기엑기스 분말 0.1-0.3중량%, 가다랭이엑기스 분말 1-3중량%, 사과산 0.1-0.3중량%, 구연산 0.05-0.1중량%, 젖산 0.02-0.1중량% 및 카라기난검 0.2-0.6중량%를 혼합하여 균일하게 섞는 단계; 및 3) 상기 혼합된 김치 조성물을 수분함량 5%이하로 동결건조시키는 단계로 이루어진 것을 특징으로 하는 즉석 김치찌개 조성물의 제조방법.
※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019950072328A KR100351946B1 (ko) | 1995-12-21 | 1995-12-21 | 즉석 김치찌게 조성물의 제조방법 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019950072328A KR100351946B1 (ko) | 1995-12-21 | 1995-12-21 | 즉석 김치찌게 조성물의 제조방법 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR970032500A true KR970032500A (ko) | 1997-07-22 |
| KR100351946B1 KR100351946B1 (ko) | 2002-11-23 |
Family
ID=37489166
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1019950072328A KR100351946B1 (ko) | 1995-12-21 | 1995-12-21 | 즉석 김치찌게 조성물의 제조방법 |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR100351946B1 (ko) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20180124316A (ko) * | 2017-05-11 | 2018-11-21 | 한국식품연구원 | 즉석 재구성 선지의 제조방법 및 이를 이용한 즉석 해장국의 제조방법 |
| KR102118299B1 (ko) * | 2020-02-20 | 2020-06-02 | 임채현 | 김치찌개용 양념 분말 제조방법 및 그에 의하여 제조되는 김치찌게 양념 분말 |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20030008249A (ko) * | 2001-07-16 | 2003-01-25 | 대상 주식회사 | 적숙기간이 연장되고 풍미가 향상된 김치제조용 조미액 |
| KR100434691B1 (ko) * | 2001-11-13 | 2004-06-07 | 주식회사 진미식품 | 상온에서 장기유통 가능한 즉석김치찌개의 제조방법 |
| JP6832613B2 (ja) * | 2014-08-25 | 2021-02-24 | ポッカサッポロフード＆ビバレッジ株式会社 | トウガラシ含有スープ類の製造方法 |
| KR102411006B1 (ko) * | 2019-11-01 | 2022-06-21 | 한국도로공사 | 간편 편이 조리용 김치찌개 소스의 제조방법 및 이에 따라 제조된 간편 편이 조리용 김치찌개 소스 |
-
1995
- 1995-12-21 KR KR1019950072328A patent/KR100351946B1/ko not_active IP Right Cessation
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20180124316A (ko) * | 2017-05-11 | 2018-11-21 | 한국식품연구원 | 즉석 재구성 선지의 제조방법 및 이를 이용한 즉석 해장국의 제조방법 |
| KR102118299B1 (ko) * | 2020-02-20 | 2020-06-02 | 임채현 | 김치찌개용 양념 분말 제조방법 및 그에 의하여 제조되는 김치찌게 양념 분말 |
Also Published As
| Publication number | Publication date |
|---|---|
| KR100351946B1 (ko) | 2002-11-23 |
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| Date | Code | Title | Description |
|---|---|---|---|
| N231 | Notification of change of applicant | ||
| A201 | Request for examination | ||
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant | ||
| LAPS | Lapse due to unpaid annual fee |