METHOD FOR COMPOSIT-TYPE FLAVORING FOOD BLENDED WITH KIMCHI BROTH AND MEAT BROTH

• Main Authors: CHANG, YOUNG SANG, KIM, CHUNG HWAN, CHANG, YOON HYUK
• Format: Patent
• Language: English; Korean
• Published: 15.07.2016
• Subjects: CHEMICAL RIPENING OF FRUIT OR VEGETABLES; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS; THE PRESERVED, RIPENED, OR CANNED PRODUCTS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The present invention relates to a composite seasoning food blended with a kimchi broth and a meat broth, and to a method for producing the same. More specifically, the method comprises the steps of: establishing a kimchi broth producing process using a kimchi sauce, and producing a kimchi broth; producing a meat flavor and a meat broth by using a Maillard reaction scheme; and producing a flavoring (kimchi taste) seasoning food and a composite (stew taste) seasoning food according to an optimal combination ratio of the kimchi broth and the meat broth. The composite seasoning food according to the present invention provides a kimchi taste for a flavoring food and a stew taste for a meat food, thereby being able to be various used according to the usages thereof. 본 발명은 김치브로스와 미트브로스를 브랜딩한 복합형조미식품 및 그 제조방법에 관한 것이다. 보다 상세하게는 김치소스를 이용한 김치 Broth 제조공정 확립 및 김치 Broth 제조하는 단계와, Maillard Reaction기술을 이용한 Meat flavor 및 Meat broth 제조하는 단계와, 김치 Broth 및 Meat broth의 최적 배합비에 따른 풍미용(김치맛)조미식품과 복합형(찌게맛)조미식품을 제조하는 단계로 구성된다. 본 발명의 복합조미식품은 풍미용의 김치맛과 육미용의 찌개맛을 제공하므로 용도에 따라서 다양하게 사용할 수 있다.