http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20030048907-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_3df26a4f1113ee584fd7f82aa7095fec |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-21 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-26 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-26 |
| filingDate | 2001-12-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f412be03acaaecbf4fb87dcc0f7c46fd http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e0996ab4a144effcc5ab4da95853fbac http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b87dd4c599ce66ea6bc583f9310292d6 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e844f2443ca97f22c6d9528ff88f8a42 |
| publicationDate | 2003-06-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20030048907-A |
| titleOfInvention | The method of producing flavoring matter |
| abstract | The present invention relates to a method for preparing seasonings having beef flavor, and more specifically, 1 to 1.5 times of water is added to ground beef meat, and ground at 70 to 75 ° C. for 1 to 4 hours, and then ground to ground beef. After passing the water through a filter of 40 mesh to 100 mesh, a homogeneous beef ground product containing fine beef particles was produced, and the homogenous beef ground material was spray dried at a blowing temperature of 170 to 185 ° C. To prepare a powder, and filter the resulting powder to produce a beef fine powder of particles having a diameter of 150㎛ to 425㎛ and the amino powder source, sugar, amino acid mixed with the fine powder to heat beef flavor seasoning It relates to a manufacturing method.n n n According to the present invention, it is possible to provide a beef powder that is excellent in flavor but not dark in color, and by using such beef powder, the beef flavor is strong and no flavor is produced by using a lot of taste ingredients. It is possible to provide a method for producing a beef flavor seasoning having a soft beef flavor, such as the taste of beef soup made by. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100679999-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101128888-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100863765-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2012138008-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2012138007-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20030071431-A |
| priorityDate | 2001-12-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 62.