KR980000134A - 다시마 표고버섯간장 - Google Patents

다시마 표고버섯간장 Download PDF

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Publication number
KR980000134A
KR980000134A KR1019960023783A KR19960023783A KR980000134A KR 980000134 A KR980000134 A KR 980000134A KR 1019960023783 A KR1019960023783 A KR 1019960023783A KR 19960023783 A KR19960023783 A KR 19960023783A KR 980000134 A KR980000134 A KR 980000134A
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KR
South Korea
Prior art keywords
kelp
soy sauce
shiitake
mushroom soy
present
Prior art date
Application number
KR1019960023783A
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English (en)
Other versions
KR0178017B1 (ko
Inventor
박상갑
Original Assignee
박상갑
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 박상갑 filed Critical 박상갑
Priority to KR1019960023783A priority Critical patent/KR0178017B1/ko
Publication of KR980000134A publication Critical patent/KR980000134A/ko
Application granted granted Critical
Publication of KR0178017B1 publication Critical patent/KR0178017B1/ko

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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
    • A23L27/50—Soya sauce
    • 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
    • A23L17/60—Edible seaweed
    • 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
    • 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
    • A23V2250/208—Fungi 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
    • A23V2300/00—Processes
    • A23V2300/14—Extraction
    • 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
    • A23V2300/00—Processes
    • A23V2300/24—Heat, thermal treatment

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

Abstract

본 발명은 다시마 표고버섯간장에 관한 것이다.
본 발명의 다시마 표고버섯간장은 각종의 비타민이 많이 함유된 다시마, 표고버섯을 고온에서 일정시간동안 가열 중탕하여 얻어진 추출액을 천일염 등과 다시 혼합하여 특정온도에서 짧은시간동안 농축처리하여 얻어진 추출액을 주원료로 하여 제조되는 다시마 표고버섯간장으로서, 맛과 향미가 풍부하고 인체에 유익한 천연조미료이다.

Description

다시마 표고버섯간장
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음

Claims (1)

  1. 건조 다시마 27%-33%, 건조 표고버섯 22%-28%를 선별하여 깨끗이 닦아서 액기스추출기에 넣고, 120℃의 온도에서 1시간 20분간 가열중탕하여 얻어진 1차 추출액에 천일염 15-21%,조선간강 23-29%를 함께 농축기에 넣어 120-130℃의 온도에서 4-5분간 다시 열탕처리하여 얻어진 2차 추출액을 살균처리하여 구성된 것을 특징으로 하는 다시마 표고버섯간장.
    ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
KR1019960023783A 1996-06-26 1996-06-26 다시마 표고버섯간장 KR0178017B1 (ko)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019960023783A KR0178017B1 (ko) 1996-06-26 1996-06-26 다시마 표고버섯간장

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019960023783A KR0178017B1 (ko) 1996-06-26 1996-06-26 다시마 표고버섯간장

Publications (2)

Publication Number Publication Date
KR980000134A true KR980000134A (ko) 1998-03-30
KR0178017B1 KR0178017B1 (ko) 1999-02-01

Family

ID=19463458

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019960023783A KR0178017B1 (ko) 1996-06-26 1996-06-26 다시마 표고버섯간장

Country Status (1)

Country Link
KR (1) KR0178017B1 (ko)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20010027959A (ko) * 1999-09-08 2001-04-06 최인석 송이버섯 을 삶아 즙과 분말 가루를 간장원료와 혼합하여 만든 송이양조 간장.
KR20010097590A (ko) * 2000-04-24 2001-11-08 최인석 버섯즙을 간장원료와 혼합하여 만든 버섯양조 간장.

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100454852B1 (ko) * 2002-03-25 2004-11-05 김형남 천연 조미료의 제조방법 및 그에 따라 제조된 천연 조미료
KR101539897B1 (ko) * 2014-10-30 2015-07-27 이계원 맛 간장 및 그 제조방법
KR102455492B1 (ko) * 2021-11-16 2022-10-18 이선영 베타글루칸 함유 버섯 추출물을 이용한 저염도 간장의 제조방법
KR102697850B1 (ko) * 2024-02-13 2024-08-21 임정은 김을 포함한 해조류와 수제간장소스를 이용하여 농후감과 감칠맛이 향상된 특수잼 및 이의 제조방법

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20010027959A (ko) * 1999-09-08 2001-04-06 최인석 송이버섯 을 삶아 즙과 분말 가루를 간장원료와 혼합하여 만든 송이양조 간장.
KR20010097590A (ko) * 2000-04-24 2001-11-08 최인석 버섯즙을 간장원료와 혼합하여 만든 버섯양조 간장.

Also Published As

Publication number Publication date
KR0178017B1 (ko) 1999-02-01

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