KANG, HEE HO,강희호,CHANG, SEONG JUN,장성준,LEE, JONG WOOK,이종욱,KIM, SANG SOO,김상수,KIM, SEO JIN,김서진,KIM, SUNG YONG,김성용
申请号：
KR1020110101952
公开号：
KR1011309760000B1
申请日:
2011.10.06
申请国别(地区):
KR
年份:
2012
代理人:
摘要：
PURPOSE: A producing method of a beef bone extract having savory taste is provided to prevent bad taste and bad smell producing components from generating from fat and blood.CONSTITUTION: A producing method of a beef bone extract comprises the following steps: dipping beef bones in cold water for 12-24 hours for removing blood and foreign materials adding water to the beef bones, and decompress extracting the bones for 30 minutes-3 hours at 95-130 deg C at the pressure of 1.1-1.8kg/square centimeter cooling the obtained extract at 4-60 deg C, and vacuum-decompressing the extract before heating and extracting for 1-4 hours at 60-95 deg C adding garlic, onion, and radish into the extract, and juicing centrifugal separating the mixture for 0.5-1 hour mixing the separated liquid with vegetable concentrate, and heating the mixture at 200-250 deg C for 30 minutes-1 hour separating fat from the mixture, and concentrating and adding salt and the separated fat into the obtained concentrate, and homogenizing the mixture.COPYRIGHT KIPO 2012본 발명은 사골 추출물 제조방법에 관한 것으로, 고온진공추출을 통해 핏물과 지방에서 발생하는 누린내를 빠르게 제거하고, 야채 추출물 첨가를 통해 잡취 및 잡미를 마스킹하는 것을 특징으로 한다.
