KANG, HEE HO,강희호,LEE, JONG WOOK,이종욱,KIM, SANG SOO,김상수,KIM, SEO JIN,김서진,PARK, JOO WON,박주원
申请号：
KR1020120066717
公开号：
KR1012267030000B1
申请日:
2012.06.21
申请国别(地区):
KR
年份:
2013
代理人:
摘要：
PURPOSE: A method of manufacturing a chicken bone extract is provided to remove the bad smell and off-flavor of chicken bones, and to enhance the chicken flavor so that the extract is able to be used as universal chicken broth and seasoning.CONSTITUTION: Blood and impurities are removed by dipping chicken bones in water of 5-30 deg. C for 30 minutes to 2 hours. The chicken bones with blood removed are mixed with supplementary materials, and extracted with pressure to obtain a chicken bone extract. The chicken bones are pulverized and degraded by an enzyme to obtain a chicken bone enzyme extract. Impurities and fat are removed from the chicken bone extract and the chicken bone enzyme extract. The chicken bone extract and the chicken bone enzyme extract where impurities and fat are removed are mixed and concentrated. The concentrated mixture of the chicken bone extract and the chicken bone enzyme extract is degassed and reacted using a high temperature cooking method to obtain the chicken bone concentrate. Fat 0.1-20 parts by weight, refined salt 0.1-20 parts by weight, and precursor 0.05-1.0 parts by weight are added to and reacted with the chicken bone concentrate to obtain the final chicken bone extract. The supplementary materials mixed with chicken bone 100 parts by weight include kelp 0.1-5 parts by weight, onion 0.1-5 parts by weight, garlic 0.1-5 parts by weight, spring onion 0.1-5 parts by weight, and curry 0.1-5 parts by weight. Degassing is conducted at 500-700mmHg of vacuum and the temperature of 60-95 deg. C for 30 minutes to 2 hours. The high temperature cooking reaction is conducted at a temperature of 200-250 deg. C for 30 minutes to 1 hour. The precursor is any one or more selected from vitamin B1 hydrochloride, methionine, glycine, and disodium 5`-Ribonucleotide.COPYRIGHT KIPO 2013[Reference numerals] (AA) Pressurized extract (BB) High temperature cooking liquid (CC) Reaction liquid본 발명은 계골 엑기스(chicken extract)의 제조방법에 관한 것으로서 보다 상세하게는 계골(chicken bone
