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KR960020756A - 즉석 김치속(소) 천연양념 조성물 및 그의 제조방법 - Google Patents

즉석 김치속(소) 천연양념 조성물 및 그의 제조방법 Download PDF

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Publication number
KR960020756A
KR960020756A KR1019940034463A KR19940034463A KR960020756A KR 960020756 A KR960020756 A KR 960020756A KR 1019940034463 A KR1019940034463 A KR 1019940034463A KR 19940034463 A KR19940034463 A KR 19940034463A KR 960020756 A KR960020756 A KR 960020756A
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KR
South Korea
Prior art keywords
weight
extract powder
chitosan
powder
composition
Prior art date
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KR1019940034463A
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English (en)
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KR0129604B1 (ko
Inventor
이선복
박재호
윤여경
Original Assignee
성재갑
주식회사 Lg 화학
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Priority to KR1019940034463A priority Critical patent/KR0129604B1/ko
Publication of KR960020756A publication Critical patent/KR960020756A/ko
Application granted granted Critical
Publication of KR0129604B1 publication Critical patent/KR0129604B1/ko
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Expired - Fee Related legal-status Critical Current

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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B7/00—Preservation of fruit or vegetables; 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
    • 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
    • A23V2250/50—Polysaccharides, gums
    • A23V2250/51—Polysaccharide
    • A23V2250/511—Chitin, chitosan

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  • 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)
  • Seasonings (AREA)
  • Storage Of Fruits Or Vegetables (AREA)

Abstract

본 발명은 구운소금 5 내지 20중량%, 키토산 0.5 내지 5중량%, 구연산 0.1 내지 4중량%, 솔비를 5 내지 20중량%, 굴 엑기스 4 내지 7중량%, 가쯔오부시 엑기스 분말 1 내지 4중량%, 다시마 엑기스 분말 1 내지 6중량%, 효모 추출물 분말 2 내지 5중량%, 천연 향신료 분말 및 건조 후레이크 10 내지 40중량%를 함유하는 조성물에 관한 것이다.
본 발명에 따른 조성물은 즉석에서 사용할 수 있을 뿐 아니라 김치의 저장성도 연장시킨다.

Description

즉석 김치속(소) 천연양념 조성물 및 그의 제조방법
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음

Claims (4)

  1. 구운소금, 키토산, 구연산 솔비톨, 굴 엑기스, 가쯔오부시 엑기스 분말, 다시마 엑기스 분말, 효모 추출물 분말 및 언연 향신료를 함유함을 특징으로 하는 즉석 김치속(소) 천연양념 조성물.
  2. 제1항에 있어서, 구운소금 5 내지 20중량%, 키토산 0.5 내지 5중량%, 구연산 0.1 내지 4중량%, 솔비톨 5 내지 20중량%, 굴 엑기스 4 내지 7중량%, 가쯔오부시 엑기스 분말 1 내지 4중량%, 다시마 엑기스 분말 1 내지 6중량%, 효모 추출물 분말 2 내지 5중량%, 천연 향신료 분말 및 건조 후레이크 10 내지 40중량%를 함유함을 특징으로 하는 조성물.
  3. 제1항 또는 2항에 있어서, 키토산이 분자량 200 내지 2000의 키토산임을 특징으로 하는 조성물.
  4. 제2항에 따른 분말원료를 공기유속 1.5 내속 1.7m/초, 노즐압 2 내지 3㎏/㎠, 분사속도 1.51/분의 조건하에서 유동층 조립함을 특징으로 하여 제1항의 즉석 김치속(소) 천연양념 조성물을 제조하는 방법.
    ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
KR1019940034463A 1994-12-15 1994-12-15 즉석 김치속(소) 천연양념 조성물 및 그의 제조방법 Expired - Fee Related KR0129604B1 (ko)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019940034463A KR0129604B1 (ko) 1994-12-15 1994-12-15 즉석 김치속(소) 천연양념 조성물 및 그의 제조방법

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019940034463A KR0129604B1 (ko) 1994-12-15 1994-12-15 즉석 김치속(소) 천연양념 조성물 및 그의 제조방법

Publications (2)

Publication Number Publication Date
KR960020756A true KR960020756A (ko) 1996-07-18
KR0129604B1 KR0129604B1 (ko) 1998-04-02

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ID=19401713

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019940034463A Expired - Fee Related KR0129604B1 (ko) 1994-12-15 1994-12-15 즉석 김치속(소) 천연양념 조성물 및 그의 제조방법

Country Status (1)

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KR (1) KR0129604B1 (ko)

Families Citing this family (6)

* 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
KR100449007B1 (ko) * 2002-03-29 2004-09-18 한국식품개발연구원 김치맛 소스 및 그의 제조방법
KR20030082517A (ko) * 2003-10-04 2003-10-22 임수언 키토산, 다시마 참가로 인한 김치 맛 향상과 장기 보존 방범
KR102440036B1 (ko) * 2015-05-07 2022-09-06 주식회사 위니아 중국향(向) 김치 및 이의 제조방법
CN105231152A (zh) * 2015-10-29 2016-01-13 大连雅特盐业有限公司 海藻鲜味素及其制作方法
KR101634575B1 (ko) * 2015-11-11 2016-07-11 영어조합법인화양수산 굴액기스를 이용한 김치제조방법

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KR0129604B1 (ko) 1998-04-02

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