KR970073383A - Mixed seasoning for bean sprouts soup and method of making same - Google Patents

Mixed seasoning for bean sprouts soup and method of making same Download PDF

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KR970073383A
KR970073383A KR1019960016387A KR19960016387A KR970073383A KR 970073383 A KR970073383 A KR 970073383A KR 1019960016387 A KR1019960016387 A KR 1019960016387A KR 19960016387 A KR19960016387 A KR 19960016387A KR 970073383 A KR970073383 A KR 970073383A
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KR100210056B1 (en
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권혜순
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원철희
농업협동조합중앙회
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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
    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/40—Shell-fish
    • 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
    • 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
    • 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
    • A23V2250/20—Natural extracts
    • A23V2250/204—Animal extracts
    • A23V2250/2042—Marine animal, fish extracts

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  • 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)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Seasonings (AREA)

Abstract

양념류를 세척 및 절단하고, 상기 양념류에 물과 맛국물용 재료를 첨가한 후 1차 가열하고, 얻어진 생성물을 여과하는 공정으로 제조되는 복합양념류용 스톡, 물 및 맛국물용 재료를 혼합하고, 상기 혼합물을 2차 가열한 후 농축하고, 상기 농축물을 동결건조한 후 분말화하고, 상기 분말을 체로 치는 공정으로 제조되는 콩나물국용 복합양념류는 여러 가지 양념 및 재료를 분말화하여 어디서나 간편하고 경제적으로 이용할 수 있다.A process for washing and cutting condiments, adding water and a distillate material to the condiments and then heating the mixture first, filtering the obtained product, mixing ingredients for stock, water and distillate for complex seasonings, The concentrate for bean sprout soup produced by the process of concentrating after the second heating, lyophilizing the concentrate, pulverizing the powder, and sieving the powder can be conveniently and economically used anywhere by powdering various seasonings and materials .

Description

콩나물국용 복합양념류 및 그의 제조방법Mixed seasoning for bean sprouts soup and method of making same

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is a trivial issue, I did not include the contents of the text.

제1도는 본 발명의 콩나물국용 복합양념류용 스톡의 제조 공정을 개략적으로 나타낸 공정도, 제2도는 본 발명의 콩나물국용 복합양념류의 제조 공정을 개략적으로 나타낸 공정도.FIG. 1 is a process diagram schematically showing a process for producing a stock for a seasoning for bean sprouts of the present invention, FIG. 2 is a process diagram schematically showing a process for producing a seasoning for a bean sprout soup according to the present invention.

Claims (24)

양념류를 세척 및 절단하고; 상기 양념류에 물과 맛국물용 재료를 첨가한 후 1차 가열하고; 얻어진 생성물을 여과하는; 공정으로 제조되는 복합양념류용 스톡, 물 및 맛국물용 재료를 혼합하고; 상기 혼합물을 2차 가열한 후 농축하고; 상기 농축물을 동결건조한 후 분말화하고; 상기 분말을 체로 치는; 공정을 포함하는 콩나물국용 복합양념류의 제조방법.Washing and cutting condiments; Adding water and distillate material to the condiments and then heating them first; Filtering the resulting product; Mixing the stock, water, and distillate materials for the complex condiment produced by the process; The mixture is heated to a second temperature and then concentrated; Lyophilizing the concentrate and then pulverizing it; Sieving the powder; A method for manufacturing a complex seasoning for bean sprouts soup including a process. 제1항에 있어서, 상기 양념류는 마늘, 양파, 파로 이루어진 그룹 중에서 선택되는 1종 이상의 양념류인 콩나물국용 복합양념류의 제조방법.The method according to claim 1, wherein the condiments are at least one condiment selected from the group consisting of garlic, onion, and corn. 제1항에 있어서, 상기 맛국물용 재료는 다시마, 멸치로 이루어진 그룹중에서 선택되는 것인 콩나물국용 복합양념류의 제조방법.The method according to claim 1, wherein the distillate material is selected from the group consisting of kelp and anchovy. 제1항에 있어서, 상기 양념류는 0.5∼20중량부, 상기 맛국물용 재료는 0.1∼4중량부이고 상기 물은 50∼150중량부를 사용하는 것인 콩나물국용 복합양념류의 제조방법.The method according to claim 1, wherein the condiments are used in an amount of 0.5 to 20 parts by weight, the distillate material is used in an amount of 0.1 to 4 parts by weight, and the water is used in an amount of 50 to 150 parts by weight. 제1항에 있어서, 상기 1차 가열시간은 5∼60분이고 1차 가열온도는 90∼100℃이며, 상기 2차 가열시간은 20∼100분이고, 2차 가열온도는 50∼100℃인 콩나물국용 복합양념류의 제조방법.The method according to claim 1, wherein the primary heating time is 5 to 60 minutes, the primary heating temperature is 90 to 100 占 폚, the secondary heating time is 20 to 100 minutes, and the secondary heating temperature is 50 to 100 占 폚. Method of manufacturing complex condiments. 제1항의 복합 양념류용 스톡, 물 및 맛국물용 재료를 혼합하고; 상기 혼합물을 가열한 후 농축하고; 상기 농축물에 부영제를 혼합한 뒤; 상기 부영제가 첨가된 혼합물을 과립화하고; 상기 과립을 체로 친 후 열풍 건조하는; 공정을 포함하는 콩나물국용 복합양념류의 제조방법.Mixing the stock, water, and distillate materials of claim 1; The mixture is heated and concentrated; Mixing the concentrate with an effervescent; Granulating the mixture to which the adjuvant has been added; Sieving the granules followed by hot air drying; A method for manufacturing a complex seasoning for bean sprouts soup including a process. 제6항에 있어서, 상기 부영제는 락토오즈, 녹말, 락토오즈와 녹말의 혼합물로 이루어진 그룹 중에서 선택되는 것인 콩나물국용 복합양념류의 제조방법.7. The method according to claim 6, wherein the effervescent agent is selected from the group consisting of lactose, starch, a mixture of lactose and starch. 제6항에 있어서, 상기 가열시간은 5∼60분이고, 가열온도는 50∼100℃인 콩나물국용 복합양념류의 제조방법.The method according to claim 6, wherein the heating time is 5 to 60 minutes and the heating temperature is 50 to 100 占 폚. 제6항에 있어서, 상기 열풍 건조하는 온도는 60℃인 콩나물국용 복합양념류의 제조방법.The method of claim 6, wherein the hot air drying temperature is 60 占 폚. 마늘, 양파, 파를 세척 및 절단하고; 상기 마늘, 양파, 파에 물과 맛국물용 재료를 첨가한 후 1차 가열한 뒤; 얻어진 생성물을 여과하는; 공정으로 제조되는 스톡과 간장, 소금, 마늘즙, 해산물 엑기스를 혼합하고; 상기 혼합물을 2차 가열한 후 농축하고; 상기 농축물을 동결건조하고 분말화한 뒤; 상기 분말을 체로 치는; 공정을 포함하는 콩나물국용 복합양념류의 제조방법.Washing and cutting garlic, onion and onion; After adding garlic, onion, and wave to water and distilled water, the mixture is firstly heated; Filtering the resulting product; Mixing the stock made with the process with soy sauce, salt, garlic juice, and seafood extract; The mixture is heated to a second temperature and then concentrated; Lyophilizing and concentrating the concentrate; Sieving the powder; A method for manufacturing a complex seasoning for bean sprouts soup including a process. 제10항에 있어서, 상기 마늘의 첨가량은 0.5∼5중량부, 상기 양파의 첨가량은 2∼10중량부, 상기 파의 첨가량은 0.5∼5중량부인 제조방법.11. The method according to claim 10, wherein the garlic is added in an amount of 0.5 to 5 parts by weight, the amount of the onion added is 2 to 10 parts by weight, and the amount of the wave is added in an amount of 0.5 to 5 parts by weight. 제10항에 있어서, 상기 맛국물용 재료는 다시마, 멸치로 이루어진 그룹 중에서 선택되는 것인 제조방법.11. The method according to claim 10, wherein the distillate material is selected from the group consisting of sea tangle and anchovy. 제10항에 있어서, 상기 물의 첨가량은 50∼150중량부, 상기 맛국물용 재료의 첨가량은 0.1∼2중량부인 제조방법.The production method according to claim 10, wherein the water is added in an amount of 50 to 150 parts by weight, and the amount of the flavoring agent is 0.1 to 2 parts by weight. 제10항에 있어서, 상기 1차 가열시간은 5∼60분이고, 1차 가열온도는 90∼100℃이며, 상기 2차 가열시간은 20∼100분이고, 2차 가열온도는 50∼100℃인 제조방법.The method according to claim 10, wherein the primary heating time is 5 to 60 minutes, the primary heating temperature is 90 to 100 占 폚, the secondary heating time is 20 to 100 minutes, and the secondary heating temperature is 50 to 100 占 폚. Way. 제10항에 있어서, 상기 해산물 엑기스는 바지락 엑기스 및 조개 엑기스로 이루어진 그룹 중에서 선택되는 1종 이상의 엑기스인 제조방법.[Claim 11] The method according to claim 10, wherein the seafood extract is at least one extract selected from the group consisting of a cloverleaf extract and a shellfish extract. 제10항에 있어서, 상기 간장의 첨가량은 2∼10중량%, 상기 소금의 첨가량은 1∼8중량%, 상기 마늘즙의 첨가량은 1∼7중량%, 상기 해산물 엑기스의 첨가량은 0.5∼7중량%, 상기 저장액의 첨가량은 70∼90중량%인 복합양념류의 제조방법.[Claim 10] The method according to claim 10, wherein the amount of the soy sauce added is 2 to 10 wt%, the amount of the salt is 1 to 8 wt%, the amount of the garlic juice is 1 to 7 wt%, the amount of the seaweed extract is 0.5 to 7 wt% %, And the added amount of the stock solution is 70 to 90 wt%. 제10항에 있어서, 스톡과 간장, 소금, 마늘즙, 해산물 엑기스를 혼합하고; 상기 혼합물을 가열한 후 농축하고; 상기 농축물에 부영제를 혼합한 뒤; 상기 부영제가 첨가된 혼합물을 과립화하고; 상기 과립을 체로 친 후 열풍 건조하는; 공정을 포함하는 복합양념류의 제조방법.11. The method of claim 10, wherein the stock is mixed with soy sauce, salt, garlic juice, and seafood extract; The mixture is heated and concentrated; Mixing the concentrate with an effervescent; Granulating the mixture to which the adjuvant has been added; Sieving the granules followed by hot air drying; ≪ / RTI > 제17항에 있어서, 상기 부영제는 락토오즈, 녹말, 락토오즈와 녹말의 혼합물로 이루어진 그룹 중에서 선택되는 것인 복합양념류의 제조방법.18. The method according to claim 17, wherein the effervescent agent is selected from the group consisting of lactose, starch, a mixture of lactose and starch. 제17항에 있어서, 상기 가열시간은 20∼100분이고, 상기 가열온도는 50∼100℃인 제조방법.18. The method according to claim 17, wherein the heating time is 20 to 100 minutes and the heating temperature is 50 to 100 DEG C. 제17항에 있어서, 상기 열풍 건조하는 온도는 60℃인 복합양념류의 제조방법.The method according to claim 17, wherein the hot air drying temperature is 60 ° C. 제17항에 있어서, 상기 해산물 엑기스는 바지락 엑기스 및 조개 엑기스로 이루어진 그룹 중에서 선택되는 1종 이상의 엑기스인 복합양념류의 제조방법.18. The method according to claim 17, wherein the seafood extract is at least one extract selected from the group consisting of a cloverleaf extract and a shellfish extract. 제17항에 있어서, 상기 간장의 첨가량은 2∼10중량%, 상기 소금의 첨가량은 1∼8중량%, 상기 마늘즙의 첨가량은 1∼7중량%, 상기 해산물 엑기스의 첨가량은 0.5∼7중량%, 상기 저장액의 첨가량은 70∼90중량%인 복합양념류의 제조방법.The method according to claim 17, wherein the amount of the soy sauce is 2 to 10 wt%, the amount of the salt is 1 to 8 wt%, the amount of the garlic juice is 1 to 7 wt%, the amount of the seaweed extract is 0.5 to 7 wt% %, And the added amount of the stock solution is 70 to 90 wt%. 양파 2∼10중량부; 파 0.5∼5중량부; 마늘 0.5∼5중량부; 다시마 0.1∼2중량부; 멸치 0.1∼2중량부를 포함하는 복합양념류용 스톡 70∼90중량%; 간장 2∼10중량%; 소금 1∼8중량%; 마늘즙 1∼7중량%; 해산물 엑기스 0.5∼7중량%;를 포함하는 콩나물국용 복합양념류.2-10 parts by weight of onion; 0.5 to 5 parts by weight of par; 0.5 to 5 parts by weight of garlic; 0.1-2 parts by weight of kelp; 70 to 90% by weight of a stock for complex seasoning comprising 0.1 to 2 parts by weight of anchovy; 2 to 10% by weight of soy sauce; 1 to 8% by weight of salt; 1 to 7% by weight of garlic juice; And 0.5 to 7% by weight of seafood extract. 제23항에 있어서, 상기 해산물 엑기스는 바지락 엑기스 1∼10중량%와 조개 엑기스 0.1∼10중량%를 포함하는 콩나물국용 복합양념류.24. The seasoning concentrate according to claim 23, wherein the seafood extract comprises 1 to 10% by weight of a clover extract and 0.1 to 10% by weight of a shell extract. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: It is disclosed by the contents of the first application.
KR1019960016387A 1996-05-16 1996-05-16 Spice for bean sprout soup KR100210056B1 (en)

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KR100715148B1 (en) * 2006-12-06 2007-05-11 안승옥 Haejang-guk using a short-necked clam
KR101239510B1 (en) * 2011-01-28 2013-03-05 최중해 Bean sprouts soup manufacturing method
KR101499119B1 (en) * 2012-10-09 2015-03-09 강원대학교산학협력단 Prodicing method of natural seasoning material using shellfish

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KR100498826B1 (en) * 2002-11-07 2005-07-01 손종업 Method for preparing instant soup and rice
KR101030993B1 (en) * 2008-07-07 2011-04-25 씨제이제일제당 (주) Powder composition for base sauce and method for preparing the same

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100715148B1 (en) * 2006-12-06 2007-05-11 안승옥 Haejang-guk using a short-necked clam
KR101239510B1 (en) * 2011-01-28 2013-03-05 최중해 Bean sprouts soup manufacturing method
KR101499119B1 (en) * 2012-10-09 2015-03-09 강원대학교산학협력단 Prodicing method of natural seasoning material using shellfish

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