경희대학교 산학협력단;UNIVERSITY-INDUSTRY COOPERATION GROUP OF KYUNG HEE UNIVERSITY
发明人:
LEE, JONG PILL,이종필,CHOI, SOO KEUN,최수근,YOUN, KWANG SUP,윤광섭
申请号：
KR1020110069641
公开号：
KR1020130008940A
申请日:
2011.07.13
申请国别(地区):
KR
年份:
2013
代理人:
摘要：
PURPOSE: A manufacturing method of brown sauce powder is provided to manufacture brown sauce powder which is more healthful, excellent in the organoleptic property and easy to preserve and distribute by using a collagen component instead of roux as a thickening agent. CONSTITUTION: Baked beef leg bones are prepared by baking beef leg bones 10-50 parts by weight, and baked potherbs are prepared by baking potherbs 5-22 parts by weight. Baked beef leg bones, baked potherbs and spice 0.18-1.55 parts by weight are added to water 100 parts by weight and heated to manufacture brown broth. Beef tendon 100 parts by weight are baked. Baked tendon is pressurized and heated with water 100-200 parts by weight in an autoclave to manufacture gelatin. The brown broth 77-82 weight%, gelatin 8-10 weight% and tomato paste 10-13 weight% are mixed and heated to manufacture brown sauce. The brown sauce is freeze-dried and pulverized. Freeze-drying is carried in a vacuum condition of 10-30 millitorr and the temperature of -40 to -50deg.C for 60-80 hours after preliminarily freeze-drying at -30 to -50deg.C for 20-30 hours. The pulverizing is done to 20-100 mesh.본 발명은 갈색육수에 젤라틴 및 토마토 페이스트를 첨가하고 가열하여 브라운소스를 제조하고, 제조한 브라운소스를 동결건조 또는 적외선건조하고 분쇄하여 제조하는 브라운소스 분말 제조방법에 관한 것이다.본 발명에 따르면 농후제로 루를 사용하지 않아 건강에 유익하고 품질이 최적화된 브라운소스를 사용하여, 기호도가 높고 보관 및 유통이 용이한 브라운소스 분말을 제조할 수 있다.
