JP2012531886A - ベースブロス用粉末及びその製造方法 - Google Patents
ベースブロス用粉末及びその製造方法 Download PDFInfo
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- JP2012531886A JP2012531886A JP2011517340A JP2011517340A JP2012531886A JP 2012531886 A JP2012531886 A JP 2012531886A JP 2011517340 A JP2011517340 A JP 2011517340A JP 2011517340 A JP2011517340 A JP 2011517340A JP 2012531886 A JP2012531886 A JP 2012531886A
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- anchovy
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- base broth
- onion
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- 239000000843 powder Substances 0.000 title claims abstract description 51
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 19
- 241001454694 Clupeiformes Species 0.000 claims abstract description 43
- 235000019513 anchovy Nutrition 0.000 claims abstract description 43
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 35
- 241000238557 Decapoda Species 0.000 claims abstract description 18
- 240000007594 Oryza sativa Species 0.000 claims abstract description 18
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 18
- 235000009566 rice Nutrition 0.000 claims abstract description 18
- 240000007124 Brassica oleracea Species 0.000 claims abstract description 16
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims abstract description 16
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 claims abstract description 16
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims abstract description 16
- 239000000203 mixture Substances 0.000 claims abstract description 16
- 235000015170 shellfish Nutrition 0.000 claims abstract description 16
- 235000005733 Raphanus sativus var niger Nutrition 0.000 claims abstract description 15
- 244000155437 Raphanus sativus var. niger Species 0.000 claims abstract description 15
- 239000012141 concentrate Substances 0.000 claims abstract description 15
- 235000019512 sardine Nutrition 0.000 claims abstract description 5
- 238000004108 freeze drying Methods 0.000 claims abstract description 3
- 241001125046 Sardina pilchardus Species 0.000 claims abstract 2
- 241000234282 Allium Species 0.000 claims description 33
- 235000013312 flour Nutrition 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 7
- 235000013311 vegetables Nutrition 0.000 claims description 3
- 244000000626 Daucus carota Species 0.000 claims 1
- 235000002767 Daucus carota Nutrition 0.000 claims 1
- 230000001953 sensory effect Effects 0.000 abstract description 8
- 235000014347 soups Nutrition 0.000 abstract description 8
- 238000010298 pulverizing process Methods 0.000 abstract description 5
- 238000010411 cooking Methods 0.000 abstract description 4
- 235000021186 dishes Nutrition 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 2
- 244000291564 Allium cepa Species 0.000 abstract 2
- 239000000047 product Substances 0.000 description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 20
- 230000000052 comparative effect Effects 0.000 description 12
- 239000000463 material Substances 0.000 description 8
- 238000003860 storage Methods 0.000 description 8
- 235000013372 meat Nutrition 0.000 description 7
- 239000002994 raw material Substances 0.000 description 7
- 238000012360 testing method Methods 0.000 description 5
- 235000011194 food seasoning agent Nutrition 0.000 description 4
- 239000012263 liquid product Substances 0.000 description 4
- 238000004806 packaging method and process Methods 0.000 description 4
- 235000005254 Allium ampeloprasum Nutrition 0.000 description 3
- 240000006108 Allium ampeloprasum Species 0.000 description 3
- 240000002234 Allium sativum Species 0.000 description 3
- 244000294411 Mirabilis expansa Species 0.000 description 3
- 235000015429 Mirabilis expansa Nutrition 0.000 description 3
- 241001125048 Sardina Species 0.000 description 3
- 238000009835 boiling Methods 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- 235000004611 garlic Nutrition 0.000 description 3
- 235000013536 miso Nutrition 0.000 description 3
- 238000003809 water extraction Methods 0.000 description 3
- 240000008620 Fagopyrum esculentum Species 0.000 description 2
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 2
- 240000000599 Lentinula edodes Species 0.000 description 2
- 235000001715 Lentinula edodes Nutrition 0.000 description 2
- 241000269851 Sarda sarda Species 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 2
- 238000002036 drum drying Methods 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 description 1
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 description 1
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 235000002568 Capsicum frutescens Nutrition 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 230000001133 acceleration Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 235000021403 cultural food Nutrition 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 229940072113 onion extract Drugs 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 238000004513 sizing Methods 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B5/00—Preservation of eggs or egg products
- A23B5/04—Freezing; Subsequent thawing; Cooling
-
- 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
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
-
- 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
- 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
- A23L23/10—Soup concentrates, e.g. powders or cakes
-
- 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
- A23L27/14—Dried spices
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Zoology (AREA)
- Marine Sciences & Fisheries (AREA)
- Wood Science & Technology (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Edible Seaweed (AREA)
Abstract
【選択図】なし
Description
カタクチイワシ、エビ、貝、だいこん、タマネギ及びキャベツを準備して各々熱水抽出し、得られた抽出物を濾過した後、減圧濃縮して各々55ないし65Brixの抽出濃縮液で製造した。
前記実施例1で製造した抽出濃縮液、抽出物粉末及び粉砕物を下記表1の原物含有量割合で混合器で15分の間混合し、得られた混合物を乾燥ファンに満たして入れて急速凍結器で-40℃で12時間凍結した。これを40℃で42時間減圧乾燥した後、粉砕して粉末化させてベースブロス用粉末で製造した。
各々海産物と野菜類、米の粉の配合比率を下記表2及び3と同じように構成したのを除いて、前記実施例2と同じ方法でベースブロス用粉末を製造した。
前記実施例1で使った同じカタクチイワシ、干し明太、エビ、貝、コンブ、だいこん、タマネギ、キャベツ、大ネギ及び米の粉を実施例2の割合で計算して水1Lに入れて沸かした後30分間さらに沸かして水を1Lで合わせてベースブロスを製造した。
市中で市販中のカタクチイワシティーバッグ1個[タバダ(株)カタクチイワシティベク製品]を購入して水1Lに入れて15分間沸かした後、水を1Lで合わせてベースブロスを製造した。
市中で市販中のベースブロスを作る液状製品[対象(株)の汁先生海産物製品]1Lを計量して5分間沸かしてベースブロスを製造した。
前記実施例2ないし4と比較例1ないし3で製造したベースブロス1Lを作るのに必要とされた時間を比較し、その結果を図2に示した。
上の各実施の条件でベースブロスを作るのに必要な原料らの保存期間を把握しようと比較例2のティベク製品と比較例3の液状製品、本発明の製品の実施例2の製品を45℃のドライオーブンに8週の間保管して加速実験を進行した。
上の各実施の条件で製造したベースブロスを評価するために各ベースブロスを利用して味噌汁を作って訓練された官能検査要員20人を対象に試食するようにして官能検査を実施した。味噌汁は、味噌45gをよく解いて水が沸けば白菜の心の部分100g、ひきニンニク6g、大ネギ6gを入れて15分間さらに沸かした。官能検査点数は5点尺度法を使った(5:非常に良い、4:良い、3:普通だ、2:悪い、1:非常に悪い)。結果は表4に示す。
Claims (4)
- カタクチイワシ、エビ、貝、だいこん、タマネギ、キャベツ抽出濃縮液を製造する段階;
コンブ、カタクチイワシ、干し明太、大ネギの抽出物粉末を製造する段階;
カタクチイワシと糊化米の粉砕物を製造する段階;
前記抽出濃縮液、抽出物粉末及び粉砕物を混合して均質化する段階及び;
前記均質化された混合物を凍結乾燥して粉末化する段階からなるベースブロス(base broth)用粉末組成物の製造方法。 - 請求項1に記載の方法により製造されたベースブロス(base broth)用粉末組成物。
- 前記のベースブロス用粉末組成物がカタクチイワシ、干し明太、エビ、貝及びコンブを含んだ海産物15ないし45重量%、だいこん、タマネギ、キャベツ及び大ネギを含んだ野菜類50ないし75重量%及び糊化米の粉1ないし5重量%からなることを特徴とする請求項2に記載のベースブロス用粉末組成物。
- 前記のベースブロス用粉末組成物がカタクチイワシ15ないし35重量%、干し明太0.5ないし5重量%、エビ0.5ないし5重量%、貝0ないし4重量%、コンブ1ないし6重量%、だいこん25ないし35重量%、タマネギ8ないし15重量%、キャベツ12ないし22重量%、大ネギ0ないし2重量%及び糊化米の粉1ないし5重量%からなることを特徴とする請求項2に記載のベースブロス用粉末組成物。
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020080065531A KR101030993B1 (ko) | 2008-07-07 | 2008-07-07 | 밑국물용 분말 및 그 제조방법 |
PCT/KR2009/003600 WO2010005204A2 (ko) | 2008-07-07 | 2009-07-01 | 밑국물용 분말 및 그 제조방법 |
Publications (2)
Publication Number | Publication Date |
---|---|
JP2012531886A true JP2012531886A (ja) | 2012-12-13 |
JP5295367B2 JP5295367B2 (ja) | 2013-09-18 |
Family
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Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2011517340A Active JP5295367B2 (ja) | 2008-07-07 | 2009-07-01 | ベースブロス用粉末及びその製造方法 |
Country Status (5)
Country | Link |
---|---|
US (1) | US20110171361A1 (ja) |
JP (1) | JP5295367B2 (ja) |
KR (1) | KR101030993B1 (ja) |
CN (1) | CN102105072B (ja) |
WO (1) | WO2010005204A2 (ja) |
Families Citing this family (18)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101330430B1 (ko) * | 2011-04-19 | 2013-11-20 | 강용석 | 천연의 국거리 액상조미료과 분말조미료 제조방법 및 이를 이용하여 제조된 액상조미료과 분말조미료 |
WO2012144681A1 (ko) * | 2011-04-22 | 2012-10-26 | 씨제이제일제당 (주) | 천연 멸치 조미료 |
KR101233310B1 (ko) * | 2011-07-14 | 2013-02-14 | 대상 주식회사 | 신속한 추출이 가능한 친환경 티백 다시의 제조방법 |
KR101364213B1 (ko) | 2012-02-29 | 2014-02-14 | 박종호 | 기능성 밥물용 첨가제 제조방법 |
KR20140002235A (ko) * | 2012-06-28 | 2014-01-08 | 주식회사 두원식품 | 천연 버섯 조미료 및 이의 제조방법 |
CN102771846A (zh) * | 2012-07-13 | 2012-11-14 | 安徽富煌三珍食品集团有限公司 | 一种浓缩枸杞凤尾鱼汤及其制作方法 |
KR101499119B1 (ko) * | 2012-10-09 | 2015-03-09 | 강원대학교산학협력단 | 가리비를 주원료로 한 천연 복합 조미 원료의 제조방법 |
CN103932315B (zh) * | 2014-03-12 | 2016-01-06 | 安徽金鹰农业科技有限公司 | 一种黄鳝泥鳅汤粉及其制备方法 |
CN105876526A (zh) * | 2014-11-13 | 2016-08-24 | 曾正 | 一种即冲即饮鲜鹅蛋蕃茄汤颗粒 |
CN105581185A (zh) * | 2014-11-13 | 2016-05-18 | 曾正 | 一种鲜鸡肉汤颗粒 |
RU2576142C1 (ru) * | 2014-11-27 | 2016-02-27 | Олег Иванович Квасенков | Способ производства консервов "суп с треской и рыбными фрикадельками" |
RU2576880C1 (ru) * | 2014-12-30 | 2016-03-10 | Олег Иванович Квасенков | Способ производства консервов "китайский куриный суп" |
KR101764330B1 (ko) | 2017-03-30 | 2017-08-02 | 김찬수 | 무우를 주성분으로 하는 다용도 천연조미료의 제조방법 및 이에 의해 제조된 무우를 주성분으로 하는 다용도 천연조미료 |
KR101946899B1 (ko) * | 2017-10-30 | 2019-02-12 | 임태웅 | 복어 및 돌미역을 포함하는 조미료의 제조 방법 |
KR102034106B1 (ko) * | 2017-10-30 | 2019-10-18 | 임병용 | 복어환의 제조 방법 |
KR102034111B1 (ko) * | 2017-10-30 | 2019-11-08 | 임병용 | 복어포 제조 방법 |
CN108576738A (zh) * | 2018-06-09 | 2018-09-28 | 柴智鹏 | 一种方便型鱼糊汤配方及生产方法 |
KR102081501B1 (ko) * | 2018-06-19 | 2020-02-25 | 안성원 | 국수 육수 제조방법 |
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JPS58209954A (ja) * | 1982-05-29 | 1983-12-07 | Bizen Kasei Kk | カキエキス粉末とその製造方法 |
JPH06217734A (ja) * | 1993-01-29 | 1994-08-09 | Tsunemasa Kamiyama | 栄養添加料並びに応用食品及び該添加料の製造方法 |
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EP1269862A1 (en) * | 2001-06-20 | 2003-01-02 | Société des Produits Nestlé S.A. | Bouillon powder |
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2008
- 2008-07-07 KR KR1020080065531A patent/KR101030993B1/ko active IP Right Grant
-
2009
- 2009-07-01 JP JP2011517340A patent/JP5295367B2/ja active Active
- 2009-07-01 US US13/003,169 patent/US20110171361A1/en not_active Abandoned
- 2009-07-01 WO PCT/KR2009/003600 patent/WO2010005204A2/ko active Application Filing
- 2009-07-01 CN CN200980126513.4A patent/CN102105072B/zh active Active
Patent Citations (10)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS58209954A (ja) * | 1982-05-29 | 1983-12-07 | Bizen Kasei Kk | カキエキス粉末とその製造方法 |
JPH06217734A (ja) * | 1993-01-29 | 1994-08-09 | Tsunemasa Kamiyama | 栄養添加料並びに応用食品及び該添加料の製造方法 |
KR100210056B1 (ko) * | 1996-05-16 | 1999-07-15 | 원철희 | 콩나물국용 복합양념류 및 그의 제조 방법 |
JP2000041614A (ja) * | 1998-07-14 | 2000-02-15 | Jung Moon Lee | 粉末状キムチ混合薬味及びその製造方法 |
JP3067753U (ja) * | 1999-05-31 | 2000-04-11 | 株式会社北海大和 | あさり汁 |
JP2004283039A (ja) * | 2003-03-20 | 2004-10-14 | Riken Vitamin Co Ltd | 混合だしパック |
KR20070049765A (ko) * | 2005-11-09 | 2007-05-14 | 김경훈 | 천연 조미료의 제조방법 |
KR20060023590A (ko) * | 2006-02-08 | 2006-03-14 | 주식회사 그린티케이 | 어린이용 홍시감 김치 제조방법 |
KR20080010772A (ko) * | 2006-07-28 | 2008-01-31 | 김일두 | 금강송을 이용한 천연 조미료 및 제조 방법 |
KR20080017885A (ko) * | 2006-08-23 | 2008-02-27 | 최복이 | 쇠고기 육수 조미분과 가쓰오부시 조미분을 이용한 복합조미료 및 그의 제조방법 |
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KR20100005482A (ko) | 2010-01-15 |
CN102105072A (zh) | 2011-06-22 |
CN102105072B (zh) | 2014-07-16 |
WO2010005204A3 (ko) | 2010-04-22 |
US20110171361A1 (en) | 2011-07-14 |
KR101030993B1 (ko) | 2011-04-25 |
WO2010005204A2 (ko) | 2010-01-14 |
JP5295367B2 (ja) | 2013-09-18 |
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