http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20070071417-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1e2c956da6c8d3e18c60923ce9887f29 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-72 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-88 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 |
| filingDate | 2005-12-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ec1b198dce79ab942444dc04fcf802d5 |
| publicationDate | 2007-07-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20070071417-A |
| titleOfInvention | Manufacturing method of compound seasoning |
| abstract | The present invention relates to a method for producing a complex seasoning, comprising: (a) at least one selected from the group consisting of salt, ground soy sauce, vegetable protein hydrolyzate, beef, pork, poultry, shellfish, beef bone, pork bone and chicken bone Adding an animal concentrate powder, onion powder, garlic powder, sodium succinate, and at least one superhygroscopic powder raw material selected from the group consisting of organic acids to stir uniformly, and coating the stirring with animal and vegetable oils; (b) at least one low hygroscopic powder raw material selected from the group consisting of starch, wheat flour, sodium monoglutamate, sugar, glucose, nucleic acid and spices in the coating of step (a), onion concentrate, garlic concentrate, and concentrate At least one vegetable concentrate selected from the group consisting of cabbage concentrate, leek concentrate, leek concentrate, buttercup concentrate and red pepper concentrate and at least one selected from the group consisting of beef bone concentrate, pork bone concentrate, poultry concentrate, fish concentrate and shellfish concentrate Forming a granule by sequentially adding and mixing a liquid raw material comprising a flavor selected from the group consisting of animal concentrate and beef flavor, pork flavor and poultry flavor; And (c) circulating the dried gas to the granules of the step (b) to provide a method for producing a complex seasoning comprising the step of drying the granules and to perform all the above processes in a single device, thereby greatly increasing the drying time. It is possible to produce highly competitive compound seasoning with low equipment maintenance cost, low environmental treatment cost and low labor cost while minimizing fragrance loss. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101933151-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101316126-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2009028773-A1 |
| priorityDate | 2005-12-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 54.