CHOI, A REUM,최아름,SHIM, HYUN KYOU,심현규,KIM, EUN SEOL,김은설,SHIM, EUN JIN,심은진,SHIN, SANG MYUNG,신상명,CHUNG, WON DAE,정원대,KWON, SOON HEE,권순희
申请号：
KR1020110128631
公开号：
KR1020130062175A
申请日:
2011.12.02
申请国别(地区):
KR
年份:
2013
代理人:
摘要：
PURPOSE: A mass production method of cooking wine is provided to manufacture cooking wine usable for 12 months at room temperature by using a ginger extract which has a remarkable effect in removing bad smell such as foreign taste and foreign smell in application to Korean dishes.CONSTITUTION: 3-12 parts by weight of ginger extract, 3-12 parts by weight of rice fermentation extract concentrate, 15-35 parts by weight of brown sugar, 3-12 parts by weight of oligosaccharide, 1-5 parts by weight of fermented ethanol, 0.5-3 parts by weight of refined salt, 0.1-0.5 parts by weight of citric acid, 0.1-0.5 parts by weight of vitamin B1, 0.05-0.1 parts by weight of grapefruit seed extract, and the residual parts by weight of purified water based on 100 parts by weight of law alcohol cooking wine are mixed and stirred. The stirred mixture is heated up to 80 deg. C and hydrated. The homogenized mixture is heated and sterilized. The sterilized mixture is charged and packed.COPYRIGHT KIPO 2013[Reference numerals] (AA) Room temperature (30°C) (BB,CC) Weighing unit (DD) First measuring (Day 0) (EE) Second measuring (Day 3) (FF) Third measuring (Day 7) (GG) Fourth measuring (Day 10) (HH) Fifth measuring (Day 14)본 발명은 이미, 이취 제거에 탁월한 효능이 있는 저 알코올 요리용 맛술 및 그 제조방법에 관한 것으로, 생강엑기스, 쌀발효추출농축액, 갈색설탕, 올리고당, 발효주정, 정제염, 구연산, 비타민B1, 자몽종자추출물 및 정제수를 포함하는 저 알코올 요리용 맛술 및 그의 그 양산화 방법을 개시한다.[색인어]저 알코올 요리용 맛술, 생강 소스, 양산화
