JANG, JUN SOOKR,장준수,KANG, BONG SIKKR,강봉식,LEE, BUM SUKR,이범수
申请号：
KR1020140037136
公开号：
KR1020150112613A
申请日:
2014.03.28
申请国别(地区):
KR
年份:
2015
代理人:
摘要：
The present invention relates to a spice composition for fresh salted vegetables. The spice composition of the present invention comprises 30-50 w% of red pepper powder, 5-15 w% of capsicum seed powder, 20-25 w% of white sugar, 3-10 w% of vacuum-dried salted fermented shrimp seasoning, 3-5 w% of maltodextrin, 2-6 w% of purified salt, 2-6 w% of roasted sesame seed, 2-6 w% of puffed rice, 2-4 w% of L-sodium glutamate, 2-4 w% of garlic powder, 0.5-3 w% of ginger powder, 0.5-1.5 w% of anchovy powder, 0.5-1.5 w% of silicon dioxide, 0.1-0.5 w% of sodium 5&prime-inosinic acid, 0.2-0.7 w% of disodium succinate, and 0.1-0.2 w% of garlic essential oil. The vacuum-dried salted fermented shrimp seasoning is formed by mixing salted fermented shrimps, dextrin, and a manila clam extract, and vacuum drying the same. The spice composition for fresh salted vegetables of the present invention can guarantee uniform quality of Kimchi with sensory quality, and maintain the flavor of Kimchi until an expiration date.COPYRIGHT KIPO 2016본 발명은 고춧가루 30-50중량%, 고추씨분말 5-15중량%, 백설탕 20-25중량%, 진공건조된 새우젓 양념 3-10중량%, 말토덱스트린 3-5중량%, 정제소금 2-6중량%, 볶음참깨 2-6중량%, 팽화미 2-6중량%, L-글루타민산나트륨 2-4중량%, 마늘분말 2-4중량%, 생강분말 0.5-3중량%, 멸치분말 0.5-1.5중량%, 이산화규소 0.1-0.5중량%, 5`-이노신산이나트륨 0.1-0.5중량%, 호박산2나트륨 0.2-0.7중량% 및 마늘에센셜오일 0.1-0.2중량%를 포함하고, 상기 진공건조된 새우젓 양념은 새우젓, 덱스트린 및 바지락 엑기스를 혼합하여 진공건조된 것임을 특징으로 하는 겉절이용 양념 조성물로서 관능적 품질을 갖춘 김치의 품질 균일화를 보증할 수 있으며, 유통기간 중 김치의 맛이 변하지 않도록 할 수 있는 겉절이용 양념 조성물을 제공할 수 있다.
