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公开(公告)号：KR1019950016571A
公开(公告)日：1995-07-20
申请号：KR1019930030198
申请日：1993-12-28
Applicant: 주식회사농심
IPC: A23L1/23
Abstract: 본 발명을 멸치젓 100중량부에, 과당시럽 0.1∼1.0중량부, 티아민염산염 0.1∼0.8중량부, ℓ-시스틴 0.1~0.8중량부, dl-메티오닌 0.1∼0.6중량부로 구성된 마이얄반응 전구체와 정제수 40∼60중량부를 첨가한 후, 100±2℃의 추출조 내에서 60분간 가열 교반하여 여과하는 것을 특징으로 하는 액상 멸치젓 조미료의 제조방법을 제공한다.
본 발명에 의해 얻은 멸치젓 조미료는 맑은 액상 또는 분말상으르 더욱 가공될 수 있으며, 비린내가 거의 없고 풍미 또한 우수하여 모든 음식 조리용으로 사용될 수 있다.-
公开(公告)号：KR1019930002172B1
公开(公告)日：1993-03-27
申请号：KR1019900018808
申请日：1990-11-20
Applicant: 주식회사농심
IPC: A23L1/20
Abstract: A freeze-dryed soybean curd is prepd. by (a) soaking soybean in the water, pulverizing, heating and filtering to obtain the soybean milk, (b) adding isolated soy protein (ISP) into the soybean milk to Brix 8.5-13, (c) coagulating the soybean milk to obtain the soybean curd and mixing with 0.5-1.5 % dextrin, 1-3 % sorbitol, 0.1-1.0 % guar gum, 0.1-1.0 % starch, 0.01-0.5 % alginic acid and 2.0-5.0 % gluten, and (e) kneading the mixt, forming to soybean cure shape and freeze-drying to obtain the final product. The obtd. freeze-dryed soybean curd has a good taste and can be restored easily in hot water.
Abstract translation: 冷冻干燥的大豆凝乳是制备的。 通过（a）将大豆浸泡在水中，粉碎，加热和过滤以获得豆浆，（b）将豆浆中的分离的大豆蛋白（ISP）加入到白利糖度8.5-13中，（c）使豆浆凝结得到 大豆凝乳并与0.5-1.5％糊精，1-3％山梨糖醇，0.1-1.0％瓜尔胶，0.1-1.0％淀粉，0.01-0.5％海藻酸和2.0-5.0％面筋混合，和（e）将 混合，形成大豆固化形状并冷冻干燥得到最终产品。 有限公司 冷冻大豆凝乳具有良好的味道，可以在热水中容易地恢复。
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Patent Agency Ranking
公开(公告)号：KR1019960014610B1
公开(公告)日：1996-10-19
申请号：KR1019930030198
申请日：1993-12-28
Applicant: 주식회사농심
IPC: A23L1/23
Abstract: The salted anchovy sauce is prepared by (1) adding 40-60wt.% pure water, and the precursors of maillard reaction containing 0.1-1.0wt.% fructose syrup, 0.1-0.8wt.% thiamine hydrochloride salt, 0.1-0.8wt.% l-cystine, and 0.1-0.6wt.% dl-methionine into 100wt.% pickled anchovy, (2) heating the obtd. mixt. at 100=F2deg.C for 60min. with stirring, and (3) filtering it to obtain the final product.
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