KR870003715A - Manufacturing method of flavor material using meat - Google Patents

Manufacturing method of flavor material using meat Download PDF

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Publication number
KR870003715A
KR870003715A KR1019850007546A KR850007546A KR870003715A KR 870003715 A KR870003715 A KR 870003715A KR 1019850007546 A KR1019850007546 A KR 1019850007546A KR 850007546 A KR850007546 A KR 850007546A KR 870003715 A KR870003715 A KR 870003715A
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KR
South Korea
Prior art keywords
meat
manufacturing
flavor material
pulverized
note
Prior art date
Application number
KR1019850007546A
Other languages
Korean (ko)
Other versions
KR880000034B1 (en
Inventor
신용달
유무영
김호
박지용
윤희남
이강표
Original Assignee
손영희
제일제당 주식회사
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 손영희, 제일제당 주식회사 filed Critical 손영희
Priority to KR1019850007546A priority Critical patent/KR880000034B1/en
Publication of KR870003715A publication Critical patent/KR870003715A/en
Application granted granted Critical
Publication of KR880000034B1 publication Critical patent/KR880000034B1/en

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    • C—CHEMISTRY; METALLURGY
    • C07—ORGANIC CHEMISTRY
    • C07D—HETEROCYCLIC COMPOUNDS
    • C07D409/00—Heterocyclic compounds containing two or more hetero rings, at least one ring having sulfur atoms as the only ring hetero atoms
    • C07D409/02—Heterocyclic compounds containing two or more hetero rings, at least one ring having sulfur atoms as the only ring hetero atoms containing two hetero rings
    • C07D409/06—Heterocyclic compounds containing two or more hetero rings, at least one ring having sulfur atoms as the only ring hetero atoms containing two hetero rings linked by a carbon chain containing only aliphatic carbon atoms

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  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Seasonings (AREA)

Abstract

내용 없음No content

Description

식육을 이용한 향미물질의 제조방법Manufacturing method of flavor material using meat

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.

Claims (1)

식육을 40∼70℃로 기온시킨 콜로이드 밀에서 미분쇄할 때 단백분해효소를 가하여 효소분해를 동시에 행한 후 가열반응시키는 것을 특징으로 하는 농축식육 향미물질의 제조방법.A method for producing a concentrated meat flavoring material, characterized in that when the meat is pulverized in a colloidal mill at a temperature of 40 to 70 ° C., proteolytic enzymes are added to perform enzymatic degradation at the same time and then heated. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019850007546A 1985-10-14 1985-10-14 Process for making fragrant substance of meat KR880000034B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019850007546A KR880000034B1 (en) 1985-10-14 1985-10-14 Process for making fragrant substance of meat

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019850007546A KR880000034B1 (en) 1985-10-14 1985-10-14 Process for making fragrant substance of meat

Publications (2)

Publication Number Publication Date
KR870003715A true KR870003715A (en) 1987-05-04
KR880000034B1 KR880000034B1 (en) 1988-02-20

Family

ID=19243137

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019850007546A KR880000034B1 (en) 1985-10-14 1985-10-14 Process for making fragrant substance of meat

Country Status (1)

Country Link
KR (1) KR880000034B1 (en)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2001030179A1 (en) * 1999-10-28 2001-05-03 Societe Des Produits Nestle S.A. Onion and garlic biohydrolysates and their use as natural flavourings
CN106820038A (en) * 2016-11-11 2017-06-13 广西科技大学 A kind of preparation method for facilitating spiral shell powder soup stock based on atomizing freeze drying technique

Also Published As

Publication number Publication date
KR880000034B1 (en) 1988-02-20

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