公开(公告)号：KR100322333B1

公开(公告)日：2002-01-29

申请号：KR1019990043947

申请日：1999-10-12

Applicant: 주식회사농심

Inventor： 김정록 ,  이원균 ,  김선혁 ,  박규상 ,  황종걸

IPC: A23B7/10 ,  A23L1/39

Abstract: 본발명은소스, 라면스프, 스낵등 각종식품에서김치맛을내는데이용되는김치국물을간편하고경제적으로제조하기위한속성김치국물의제조방법에관한것으로, 배추분쇄물, 호화전분액및 양념의혼합물을염도 2∼5 %, 발효온도 20∼30 ℃의조건에서발효시키는단계를포함하는김치국물의제조방법및 무우분쇄물, 호화전분액및 양념의혼합물을염도 2∼5 %, 발효온도 20∼30 ℃의조건에서발효시키는단계를포함하는동치미국물의제조방법에의하면, 목적하는균일한품질의김치국물또는동치미국물을필요한양 만큼경제적으로손쉽게얻을수 있으며, 이와같이제조된김치국물또는동치미국물은김치맛 스프등 여러가지소스에액상및 분말상으로편리하게이용할수 있다.

公开(公告)号：KR100777650B1

公开(公告)日：2007-11-29

申请号：KR1020060052313

申请日：2006-06-12

Applicant: 주식회사농심

Inventor： 김재훈 ,  신재길 ,  박수현 ,  심선택 ,  황종걸 ,  이철영 ,  김성룡

IPC: A23L1/22 ,  A23L1/221 ,  A23L1/227 ,  A23L1/231

CPC classification number: A23L27/88 ,  A23L27/00 ,  A23L27/10 ,  A23L27/26

Abstract: A natural flavoring matter, and a method for preparing the natural flavoring matter are provided to replace MSG (monosodium glutamate) without the deterioration of seasoning power. A natural flavoring matter comprises a vegetable component which comprises 1-40 wt% of radish, 1-30 wt% of onion, 0.1-10 wt% of garlic and 0.1-10 wt% of ginger; a meat component which comprises any one selected from 1-10 wt% of beef extract, 1-10 wt% of beef substituent and 1-15 wt% of fresh beef, 1-20 wt% of the extract of the bones of the four legs of a cow or bull, and 1-5 wt% of a beef bone oil; and a seasoning component which comprises 0.01-15 wt% of hexane, 0.01-10 wt% of disodium succinate, 0.01-5 wt% of D,L-alanine, 0.01-5 wt% of glycine, 0.01-5 wt% of L-lysinate, 0.01-5 wt% of L-proline, 0.01-5 wt% of L-asparagin, 0.01-5 wt% of L-glutamin and 0.01-5 wt% of taurine.

Abstract translation: 提供天然调味物质和制备天然调味物质的方法以代替MSG（谷氨酸钠），而不会降低调味能力。 天然调味料包括植物成分，其包含1-40重量％的萝卜，1-30重量％的洋葱，0.1-10重量％的大蒜和0.1-10重量％的姜; 一种肉组分，其包含选自1-10重量％的牛肉提取物，1-10重量％的牛肉取代基和1-15重量％的新鲜牛肉，1-20重量％的四个骨的提取物 牛或牛的腿，和1-5％的牛骨骨油; 和调味成分，其包含0.01-15重量％的己烷，0.01-10重量％的琥珀酸二钠，0.01-5重量％的D，L-丙氨酸，0.01-5重量％的甘氨酸，0.01-5重量％的L L-赖氨酸0.01-5重量％，L-天冬酰胺0.01-5重量％，L-谷氨酰胺0.01-5重量％和牛磺酸0.01-5重量％。

公开(公告)号：KR1020010036794A

公开(公告)日：2001-05-07

申请号：KR1019990043947

申请日：1999-10-12

Applicant: 주식회사농심

Inventor： 김정록 ,  이원균 ,  김선혁 ,  박규상 ,  황종걸

IPC: A23B7/10 ,  A23L1/39

Abstract: PURPOSE: Provided is a method for preparing kimchi flavoring spice economically and easily, which is used for giving kimchi flavor to various foods such as instant noodles, snacks, sauces, in the types of powder and liquid. CONSTITUTION: The method for preparing kimchi flavoring spice is characterized by the step of fermenting a mixture of pulverized cabbage, and pre-gelatinized starch under the condition of salinity of 2-5%, fermentation temperature of 20-30 deg.C. In particular, the cabbage is prepared by being pulverized cabbage into a size of less than 5 mm, added water, heated and then filtered. Pre-gelatinized starch is prepared by boiling glutinous rice powder, nonglutinous rice powder or wheat flour with water, and its content of solids is 9-20%. Fermentation involves inoculating 0.5-5%(w/v) of Lactobacillus.

Abstract translation: 目的：提供经济，容易地制备泡菜调味香料的方法，其用于向各种食物（例如方便面，小吃，调味汁）中提供粉末和液体的泡菜风味。 构成：制备泡菜调味香料的方法的特征在于在盐度2-5％，发酵温度20-30℃的条件下发酵白菜和预糊化淀粉的混合物的步骤。 特别地，通过将​​白菜粉碎成小于5mm的大小，加入水，加热然后过滤来制备白菜。 预糊化的淀粉通过用糯米粉，糯米粉或小麦粉煮沸制成，其固形物含量为9-20％。 发酵涉及接种0.5-5％（w / v）的乳杆菌。

公开(公告)号：KR1020090060766A

公开(公告)日：2009-06-15

申请号：KR1020070127696

申请日：2007-12-10

Applicant: 주식회사농심

Inventor： 김재훈 ,  박수현 ,  최성진 ,  심선택 ,  황종걸 ,  김성룡 ,  정종헌 ,  안지현

IPC: A23L1/20

CPC classification number: A23L11/07 ,  A23C20/025 ,  A23L3/40

Abstract: A method for preparing dry bean curd using the Zeodration drying process is provided to show excellent color and reconstitution properties in comparison with existing processes. A method for preparing dry bean curd using the Zeodration drying process comprises the following steps of: immersing beans in twice of water by weight at 20°C for 12 hours; adding a coagulating agents consisting of calcium sulfate, calcium chloride and magnesium chloride to a soy milk and molding them; cutting the bean curd in a predetermined size and panning the bean curd in a dry container; and performing the Zeodration drying process. In the Zeodration drying process, the degree of vacuum of a drier rises step by step in an early stage and the degree of vacuum of the drier is maintained at 1mbar in a late stage. In the Zeodration drying process, the hot plate temperature of the drier does not rise until the vacuum state is stabilized and the hot plate temperature is changed within a range of 20-75°C when the vacuum state is stabilized. The Zeodration drying process lasts for 799 minutes.

Abstract translation: 提供使用Zeodration干燥方法制备干豆腐的方法，以显示与现有方法相比优异的颜色和重构性质。 使用Zeodration干燥法制备干豆腐的方法包括以下步骤：将豆子在20℃下浸入两倍重量的水中12小时; 向豆浆中加入由硫酸钙，氯化钙和氯化镁组成的凝结剂，并将其成型; 将豆腐切成预定尺寸，并将豆腐在干燥的容器中摇匀; 并进行Zeodration干燥处理。 在Zeodration干燥过程中，干燥器的真空度在早期阶段逐步升高，干燥器的真空度在后期保持在1mbar。 在Zeodration干燥过程中，当真空状态稳定时，干燥器的热板温度不升高，直到真空状态稳定，并且热板温度在20-75℃的范围内变化。 Zeodration干燥过程持续799分钟。