Base broth powder and method for producing same

A basic, broth technology, used in food preparation, egg preservation by freezing/cooling, food science, etc., can solve the problems of heavy, perishable, difficult to provide taste, etc., and achieve the effect of ensuring storability and rich taste

Active Publication Date: 2011-06-22
CJ CHEILJEDANG CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the product undergoes quality deterioration during the sterilization process, so it is difficult to provide a rich taste
Also, they are too heavy to handle, and leftovers should be frozen, which spoil easily

Method used

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  • Base broth powder and method for producing same
  • Base broth powder and method for producing same
  • Base broth powder and method for producing same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Embodiment 1: the preparation of base broth powder material

[0029] Anchovy, dried cod, shrimp, shellfish, radish, onion, and cabbage were prepared and extracted through hot water, respectively, and the obtained extracts were concentrated by vacuum filtration to make extract concentrates each having a Brix of 55-65.

[0030] Then, prepare the kelp, anchovies, dried cod and green onions and soak them in hot water. The obtained extracts were concentrated by filtration under reduced pressure to prepare extract concentrates each having a Brix content of 10-30. Meanwhile, grind kelp, anchovies, dried cod and leaf shallots into powder. The extract concentrate and powder were mixed, and the mixture was dried in vacuum at 80° C. for 12 hours and pulverized into powder, thereby obtaining an extract powder.

[0031] Next, the anchovies were prepared to be smoked and dried, and 90% of the anchovies were passed through a 25-mesh sieve to provide a powder, and the rice flour was ...

Embodiment 2

[0032] Embodiment 2: the preparation of basic bouillon powder

[0033]The extract concentrate, extract powder and base powder prepared in Example 1 were mixed in a mixer for 15 minutes at the content ratios shown in Table 1 below. The obtained mixture was placed in a desiccator and frozen in a -40°C freezer for 12 hours. The mixture was dried under reduced pressure at 40° C. for 42 hours, and pulverized to obtain a base broth powder.

[0034]

[0035] The composition of the material of the base bouillon powder of embodiment 2

[0036]

[0037] The components in Table 1 can be represented by the component composition ratios of the following raw materials.

[0038]

[0039]

[0040]

[0041] 10 g of base bouillon powder prepared as described above was added to 1 L of water and boiled. After simmering for 5 minutes, a base broth is obtained.

Embodiment 3 and 4

[0042] Examples 3 and 4: Preparation of base bouillon powder

[0043] The base bouillon powder was prepared in the same manner as in Example 2, except that seafood, cooking vegetables and rice noodles were mixed in the mixing ratios listed in Table 2 and Table 3 below.

[0044]

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PUM

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Abstract

The present invention relates to base broth powder produced by mixing a concentrate extracted from anchovies, shrimp, shellfish, radishes, onions, and cabbage with an extract powder from anchovies, dried pollock, kelp, and green onion, and with ground anchovies and rice, freezing and drying the mixture to produce a powder, and to a method for producing the base broth powder. The base broth powder according to the present invention can prepare a strong base broth without complicated procedures in a short time, and a disposable small pouch for the long-term storage of products of the base broth powder can be obtained.; The present invention may satisfy the recent consumer trend of seeking convenience by eliminating the necessity of making a variety of base broths over a long time during the cooking of broth, improves taste quality by providing a richer taste and a stronger anchovy taste as compared to conventional products, and ensures a greater degree of storability as compared to conventional methods or products.

Description

technical field [0001] The present invention relates to a powder composition for making base broth (hereinafter referred to as "base broth powder composition") and a preparation method thereof, more particularly, to a base broth powder composition, It is prepared by mixing concentrates from anchovy, shrimp, shellfish, radish, onion, cabbage, extract powder of anchovy, dried cod, kelp and leaf green onion, and base powder of anchovies and gelatinized rice, freeze-dried mixture and grinding it into a powder, and a method for its preparation. Background technique [0002] Koreans are fond of various soups, stews, or broths (hereinafter, referred to as "broth") to such an extent that their food culture may be called bouillon culture. Traditionally, to improve the taste of the broth, they use the water obtained from the rice washing process to make the base broth. As their family income increased, they also made their own basic broth by boiling ingredients like anchovies, kelp ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/40A23L23/10A23L23/00A23L27/00A23L27/14
CPCA23L1/40A23B5/04A23L1/3255A23L17/70A23L23/10A23L23/00A23L27/14
Inventor 郑世铉尹仁德郑原大
Owner CJ CHEILJEDANG CORP
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