KIM, YOUNG MYOUNGKR,김영명,LEE, KYUNG YONGKR,이경용,HWANG, SEON YEONGKR,황선영,KIM, BYOUNG MOKKR,김병목
申请号：
KR1020150092080
公开号：
KR1020170002101A
申请日:
2015.06.29
申请国别(地区):
KR
年份:
2017
代理人:
摘要：
The present invention relates to seasoned food having a characteristically savory taste and formed of a kelp extract, a dried bonito extract, a shiitake mushroom extract, ultrafine kelp powder, and a seasoning material. The seasoning material is formed of a shiitake mushroom extract liquid, a yeast extract, glycine, soy sauce, lactose, and process water. In addition, the present invention relates to a method for manufacturing the seasoned food including: a step in which a dried bonito-containing kelp extract liquid is produced by kelp being extracted and filtered with cold water and hot water, dried bonito flakes being added thereto, and then a soluble component being subjected to additional boiling-water extraction and filtering for a short period of time at a boiling temperature a step in which an extract obtained by roasting and hot-water extracting shiitake mushroom is filtered and concentrated and a step in which ultrafine kelp powder, obtained by coarse-grinding kelp and then by grinding the kelp to ultrafine powder having a size of approximately 10 microns by the use of an ultrafine powder grinder, is produced into a granular condiment having an excellent sinking dispersibility and a particle size of 40 to 50 meshes by the use of a fluidized bed granulator and by the use of a mixed liquid formed of a dried bonito-containing kelp extract liquid, a shiitake mushroom extract liquid, a water-soluble seasoning material, and purified water as a binder solution. The kelp condiment according to the present invention is free from the fishy smell and bitter taste unique to the kelp because soft ingredients of the kelp are extracted at a mid to low temperature and additional extraction is performed after the addition of dried bonito flakes. In addition, the seasoned food is produced in a granular form with its specific gravity adjusted after the seasoning material is mixed following the extraction of excellent taste components such as amino acid and hexane having the sa
