KIM, YOUNG MYOUNG,김영명,HAWER, WOO DERCK,허우덕,KIM, YOUNG MYOUNGKR,HAWER, WOO DERCKKR
申请号：
KR1020140195207
公开号：
KR1020160081413A
申请日:
2014.12.31
申请国别(地区):
KR
年份:
2016
代理人:
摘要：
The present invention relates to a method of producing a liquid-type seasoning using water-soluble components of laver and kelp as main ingredients. More specifically, the method of producing a liquid-type seasoning using water-soluble components of laver and kelp as main ingredients comprises: a heat processing step of roasting laver and kelp； a filtering and concentrating step of filtering and concentrating an extract obtained by an hot-water extraction method； and a mixing step of mixing the hot-water extract with seasoning components. The method of producing a liquid-type seasoning using water-soluble components of laver and kelp as main ingredients has an effect of providing the liquid-type seasoning with enhanced palatability and storage stability as the extract of laver and kelp has no seaweed odor, and the extract with excellent taste compounds is mixed with the seasoning components.본 발명은 김과 다시마 수용성분을 주원료로 한 액상 조미소재의 제조방법에 관한 것이다. 보다 상세하게는 김과 다시마를 배소하는 열처리 단계와, 이들로부터 열수추출하여 얻은 추출물을 여과 및 농축하는 단계와, 열수추출액에 조미성분을 배합하는 단계로 구성된다.본 발명의 김과 다시마 추출액은 해조취가 나지 않고, 우수한 정미성분을 추출한 추출물에 조미성분을 혼합하여 기호성과 저장안정성이 우수한 액상 조미소재를 제공할 수 있다.
