专利快速检索-快速检索全球专利，免费商用专利数据库-IPRDB

22. 发明公开

KR1020110082295A 저염 발효 조미료 및 그 제조방법 有权
标题翻译：低盐生长季节及其制备方法
公开(公告)号：KR1020110082295A
公开(公告)日：2011-07-19
申请号：KR1020100002204
申请日：2010-01-11
申请人： 샘표 주식회사
发明人： 허병석 , 최용호 , 김경옥 , 유형석 , 조남욱
IPC分类号： A23L27/24 , A23L27/21
CPC分类号： A23L27/24 , A23L27/21
摘要： PURPOSE: A low salinity fermented seasoning and a producing method thereof are provided to offer the low salinity fermented seasoning with the low content of biogenic amine as various kinds of food seasonings, and to secure the excellent taste of the seasoning. CONSTITUTION: A producing method of a low salinity fermented seasoning comprises the following steps: injecting fermentation bacteria into vegetable protein for obtaining a vegetable-koji enzyme complex composition; and mixing the vegetable-koji enzyme complex composition with animal protein, and inserting stocked water for the low-salt fermentation. The low-salt fermentation is performed for 3~7days. The animal protein is steamed tuna concentrate. The low salinity fermented seasoning is fish sauce.
摘要翻译：目的：提供低盐度发酵调味料及其生产方法，以低含量的生物胺作为各种食品调味料，提供低盐度发酵调味料，确保调味品的优良味道。构成：低盐度发酵调味料的生产方法包括以下步骤：将发酵细菌注入植物蛋白以获得植物曲酸酶复合物组合物; 并将植物曲霉酶复合物组合物与动物蛋白质混合，并将储存的水插入低盐发酵中。低盐发酵3〜7天。动物蛋白质是蒸金枪鱼浓缩物。低盐度发酵调味料是鱼酱。

IPRDB

热门服务

关于我们

友情链接

联系方式