1. 목  적

○ 식품의 소비자 선호도는 무공해, 무농약 등 친환경 가공품 선호도 증가

○ 친환경농산물 요리에 적합한 친환경 조미료 개발

2. 개발기술 

○ 친환경 과립조미료(채소용) 제조방법 및 배합비율 

3. 기술이전내역

가. 제조방법 

나. 배합비율 

1) 채소베이스농축액 : 양파(23), 무(12.5), 마늘(10.5), 배추(5.5), 대파(6.5), 생강(2.0), 정제수(40)

2) 채소농축분말 : 채소농축액(50brix, 40%), 표고추출액(50brix, 10%), 느타리추출액(50brix, 5%), 다시마추출액(14brix, 15%), 아욱추출액(50brix, 7%), 콩나물추출액(50brix, 7%), 근대추출액(50brix, 7%), 덱스트린(DE 15, 6%)

3) 친환경조미료 : 채소농축분말(17.0%), 양파분말(1.0%), 마늘분말(2.0%), 표고분말(1.6%), 생강분말(0.5%) 후추분말(0.5%), 효모엑기스분말MF00(3.0%), 효모엑기스분말FIG01(11.0%), 밀글루텐분해물(6.5%), 정제염(28.5%), 간장분말(5.6%), 정백당(5.6%), 함수포도당(6.4%), 옥수수전분(9.5%), 팜유(1.3%)

4. 기대효과

○ 비규격 친환경 농산물 활용으로 부가가치 극대화

○ 친환경농산물의 안정적인 생산기반 구축

【담당자】이종국 (041- 330- 6296, sati2009@korea.kr)