KR100863793B1 - Salad sauce containing rat bean - Google Patents
Salad sauce containing rat bean Download PDFInfo
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- KR100863793B1 KR100863793B1 KR1020060044475A KR20060044475A KR100863793B1 KR 100863793 B1 KR100863793 B1 KR 100863793B1 KR 1020060044475 A KR1020060044475 A KR 1020060044475A KR 20060044475 A KR20060044475 A KR 20060044475A KR 100863793 B1 KR100863793 B1 KR 100863793B1
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 35
- 240000008415 Lactuca sativa Species 0.000 title claims abstract description 28
- 235000012045 salad Nutrition 0.000 title claims abstract description 28
- 241001424383 Moullava spicata Species 0.000 title claims abstract description 7
- 235000021419 vinegar Nutrition 0.000 claims abstract description 21
- 239000000052 vinegar Substances 0.000 claims abstract description 21
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- 229920002472 Starch Polymers 0.000 claims abstract description 6
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- 150000003839 salts Chemical class 0.000 claims abstract description 6
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- 239000004615 ingredient Substances 0.000 abstract description 10
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 235000014443 Pyrus communis Nutrition 0.000 abstract description 3
- 241000700159 Rattus Species 0.000 description 16
- 241000234282 Allium Species 0.000 description 6
- 241000220225 Malus Species 0.000 description 6
- 230000009286 beneficial effect Effects 0.000 description 5
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
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- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
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- 108090000820 Rhodopsin Proteins 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
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- GOMNOOKGLZYEJT-UHFFFAOYSA-N isoflavone Chemical compound C=1OC2=CC=CC=C2C(=O)C=1C1=CC=CC=C1 GOMNOOKGLZYEJT-UHFFFAOYSA-N 0.000 description 1
- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 description 1
- 235000008696 isoflavones Nutrition 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
본 발명은 샐러드용소스 175 중량부에 대하여, 쥐눈이콩식초 2 ~ 7 중량부, 벌꿀 8 ~ 10 중량부, 초콩 3 ~ 7 중량부, 사과 25 ~ 35 중량부, 파인애플 15 ~ 22 중량부, 배 12 ~ 18 중량부, 양파 8 ~ 12 중량부, 블루베리 12 ~ 17 중량부, 과일쥬스 6 ~ 10 중량부, 전분 2 ~ 4 중량부, 올리브유 2 ~ 4 중량부, 소금 0.4 ~ 0.6 중량부 및 물 15 ~ 25 중량부를 포함하여 이루어지고, 후추 및 겨자를 포함하는 천연양념을 더 첨가하는 것을 포함하며, 상기 초콩, 사과, 파인애플, 배, 양파 및 블루베리는 분쇄기에서 곱게 분쇄하여 사용하는 것을 특징으로 하는 쥐눈이콩을 함유하는 샐러드용 소스에 관한 것이다.The present invention is based on 175 parts by weight of salad sauce, 2-7 parts by weight of rat eye vinegar, 8-10 parts by weight of honey, 3-7 parts by weight of beans, 25-35 parts by weight of apples, 15-22 parts by weight of pineapple, pear 12 to 18 parts by weight, onions 8 to 12 parts by weight, blueberries 12 to 17 parts by weight, fruit juice 6 to 10 parts by weight, starch 2 to 4 parts by weight, olive oil 2 to 4 parts by weight, salt 0.4 to 0.6 parts by weight and 15 to 25 parts by weight of water, including the addition of natural spices, including pepper and mustard, and the soybeans, apples, pineapples, pears, onions and blueberries are characterized by using finely ground in a grinder It relates to a salad sauce containing soybeans.
본 발명은 건강에 좋은 쥐눈이콩을 샐러드용소스에 사용함으로써, 단순히 맛만 좋은 것이 아니라 건강에도 좋은 쥐눈이콩을 함유하는 샐러드용소스를 제공한다. 또한, 본 발명의 샐러드용소스에는 각종 과일을 함께 사용함으로써 과일의 다양한 영양 성분을 소스의 형태로 섭취할 수 있는 장점이 있다.The present invention provides a salad sauce containing healthy rat beans, which is not only good for taste but also healthy beans. In addition, the salad sauce of the present invention has the advantage that can be ingested in the form of a variety of nutritional ingredients of the fruit by using a variety of fruits together.
쥐눈이콩, 샐러드, 소스 Rat bean, salad, sauce
Description
본 발명은 쥐눈이콩을 함유하는 샐러드용소스에 관한 것으로서, 더욱 상세하게는 건강식품으로 각광을 받는 쥐눈이콩 및 각종 과일의 천연재료를 이용한 샐로드용소스에 관한 것이다.The present invention relates to a salad sauce containing rat eye beans, and more particularly, to a salrod sauce using natural ingredients of rat eye beans and various fruits that are spotlighted as health foods.
요리에 있어서 소스(sauce) 또는 드레싱은 요리의 맛과 색을 살려주어, 시식자의 식욕을 돋구워줄뿐만 아니라, 소스에 함유되어 있는 영양성분은 인체에 유익한 성분을 다량 함유하고 있어 건강에도 매우 유익하다..In cooking, the sauce or dressing not only enhances the taste and color of the dish, but also increases the appetite of the taster, and the nutrients contained in the sauce contain a large amount of beneficial ingredients for the human body. Do..
소스는 한식, 양식, 중식, 일식 등에 따라 다른 소스를 사용하며, 또한, 육류용, 야채용으로도 소스의 종류를 구분할 수 있다. 예를 들어, 머스터드 드레싱, 토마토 드레싱, 어니언 드레싱, 타르타르 소스, 사우전드 마요네즈 드레싱, 머스터드 마요네즈 드레싱 등이 있다.Sauce uses different sources according to Korean, Western, Chinese, Japanese, etc., and can also be used for meat and vegetables. For example, mustard dressing, tomato dressing, onion dressing, tartar sauce, Thousand mayonnaise dressing, mustard mayonnaise dressing and the like.
이러한 종래에 알려진 소스(또는 드레싱)는 사용되는 재료에 따라 고유한 맛과 용도가 정해져 있지만 대체로 요리의 맛이나 색채를 보충하는 데 사용되어 왔다. 본 발명은 요리의 맛이나 색채를 보충하는 역할뿐만 아니라 건강에도 도움이 될 수 있는 샐러드용소스를 제공하고자 본 발명을 개발하게 되었다.These conventionally known sauces (or dressings) have been used to supplement the taste or color of dishes, although their unique tastes and uses are determined by the materials used. The present invention has been developed to provide a salad sauce that can be beneficial to health as well as supplement the taste or color of the dish.
본 발명의 목적은 요리의 맛이나 색채를 보충하여 주는 역할 이외에 건강에 유익한 성분을 포함하여 다이어트 및 체질 개선에 도움을 줄 수 있는 신규한 샐러드용소스를 제공하는 데 있다.It is an object of the present invention to provide a novel salad sauce that can help improve diet and constitution including ingredients beneficial to health in addition to supplementing the taste or color of the dish.
본 발명은 샐러드용소스 175 중량부에 대하여, 쥐눈이콩식초 2 ~ 7 중량부, 벌꿀 8 ~ 10 중량부, 초콩 3 ~ 7 중량부, 사과 25 ~ 35 중량부, 파인애플 15 ~ 22 중량부, 배 12 ~ 18 중량부, 양파 8 ~ 12 중량부, 블루베리 12 ~ 17 중량부, 과일쥬스 6 ~ 10 중량부, 전분 2 ~ 4 중량부, 올리브유 2 ~ 4 중량부, 소금 0.4 ~ 0.6 중량부 및 물 15 ~ 25 중량부를 포함하여 이루어지고, 후추 및 겨자를 포함하는 천연양념을 더 첨가하는 것을 포함하며, 상기 초콩, 사과, 파인애플, 배, 양파 및 블루베리는 분쇄기에서 곱게 분쇄하여 사용하는 것을 특징으로 하는 쥐눈이콩을 함유하는 샐러드용 소스를 제공한다.The present invention is based on 175 parts by weight of salad sauce, 2-7 parts by weight of rat eye vinegar, 8-10 parts by weight of honey, 3-7 parts by weight of beans, 25-35 parts by weight of apples, 15-22 parts by weight of pineapple, pear 12 to 18 parts by weight, onions 8 to 12 parts by weight, blueberries 12 to 17 parts by weight, fruit juice 6 to 10 parts by weight, starch 2 to 4 parts by weight, olive oil 2 to 4 parts by weight, salt 0.4 to 0.6 parts by weight and 15 to 25 parts by weight of water, including the addition of natural spices, including pepper and mustard, and the soybeans, apples, pineapples, pears, onions and blueberries are characterized by using finely ground in a grinder Provide a sauce for salad containing bean sprouts.
특히, 쥐눈이콩식초 5 중량부, 벌꿀 9 중량부, 초콩 5 중량부, 사과 30 중량부, 파인애플 18 중량부, 배 15 중량부, 양파 10 중량부, 블루베리 15 중량부, 과 일쥬스 8 중량부, 전분 3 중량부, 올리브유 3 중량부, 소금 0.5 중량부 및 물 20 중량부인 것이 바람직하다.In particular, 5 parts by weight of rattan vinegar, 9 parts by weight of honey, 5 parts by weight of chocolate, 30 parts by weight of apples, 18 parts by weight of pineapple, 15 parts by weight of pears, 10 parts by weight of onions, 15 parts by weight of blueberries, 8 parts of fruit juice It is preferable that it is 3 weight part of starch, 3 weight part of olive oil, 0.5 weight part of salt, and 20 weight part of water.
삭제delete
상기에서 과일쥬스가 포도쥬스인 것이 바람직하다.It is preferable that the fruit juice is grape juice in the above.
본 발명에서는 쥐눈이콩 및 영양과 좋은 맛을 낼 수 있는 다양한 성분을 포함하는 샐러드용소스를 제공하는 것을 특징으로 한다. 각 성분별 특징을 살펴보면 다음과 같다.In the present invention, it is characterized by providing a salad sauce containing a variety of ingredients that can give the eye and nutrition and good taste. The characteristics of each component are as follows.
쥐눈이콩은 서목태(鼠目太)라고도 한다. 콩과의 다년생 만초(蔓草)로 줄기와 잎은 갈색으로서, 7월에 노란 꽃이 피어 타원형의 깍지 속에 지름 5∼7㎜ 정도의 검고 둥근 열매가 여물면 수확한다. 《본초강목》에 의하면 빛이 검으면서 반들반들하고 작은 수콩(雄豆)을 약으로 쓰는 것이 더 좋다고 기재되어 있다. 유황을 뿌리고 재배하면 약성이 더욱 좋아지는 것으로 알려져 있다. 성질이 따뜻하고, 맛은 달며, 독이 없다. 신장과 관련한 곡식이므로 신장병이 있을 때 먹으면 좋다.Rat eye bean is also called Seomoktae (鼠目 太). It is a perennial plant of the legume, and the stem and leaves are brown, and yellow flowers bloom in July, and when the black and round fruits of 5-7 mm diameter are grown in the oval pods, they are harvested. According to the Herb Wood, it is better to use the light black and light and small stalks (雄 豆) as medicine. It is known that cultivation with sulfur will improve its weakness. It is warm in nature, tastes sweet and nonpoisonous. Because it is related to kidney grains, you can eat when you have kidney disease.
또한, 쥐눈이콩은 일반콩보다 항암물질이 19.5배 많으며, 이는 쥐눈이콩에 이소플라온(isoflavone)이라는 생리활성 물질이 함유되어 있는데, 이 물질이 항암 및 골다공증 예방과 같은 기능을 한다는 연구결과가 발표되기도 하였다.In addition, rat eye has 19.5 times more anticancer substances than ordinary soy, which contains a bioactive substance called isoflavone, which has the same function as anticancer and osteoporosis prevention. It also became.
이러한 쥐눈이콩을 씻어서 용기에 약 1/3 가량 넣고, 식초는 쥐눈이콩의 2배 가량 넣어 붓는다. 밀봉하여 그대로 열흘 이상 발효시킨 액체가 "쥐눈이콩식초"이며, 식초에서 발효된 쥐눈이콩을 "초콩"이라고 한다. "초콩"은 일반콩으로도 제조할 수 있으나 본 발명에서는 쥐눈이콩을 사용하여 제조한 것을 의미한다.Wash these rats and put them in a container about 1/3, pour vinegar twice as much as rat eyes. Sealed and fermented as it is for more than 10 days is "rat eye vinegar", and the rat eye fermented in vinegar is called "cho beans". "Cho beans" can also be prepared with normal beans, but in the present invention, it means that manufactured using rat eye.
쥐눈이콩에는 콜레스테롤을 저하시키는 리놀산, 식물성스케롤, 레시틴이 들어 있어 이뇨작용, 해독작용, 변비해소작용을 하고 식초도 지방합성을 억제하고 지방을 분해시켜서 그 축적을 방지하는 작용을 하며 영양분의 소화흡수를 쉽게 하도록 돕는다. 그 외에 피로의 근원인 젖산을 체외로 배출시키는 피로회복효과도 있다. 그러므로 쥐눈이콩과 식초를 함께 먹는 초콩은 이같은 작용을 상승시키는 효과가 있다. 특히 근래들어 다이어트 식품으로서 초콩이 많이 복용되고 있다. Rat bean contains linoleic acid, plant calol, and lecithin that lower cholesterol, and it acts as a diuretic, detoxifying, constipation, vinegar also inhibits fat synthesis and breaks down fat to prevent its accumulation and digestion of nutrients. Helps to make absorption easier In addition, there is a fatigue recovery effect of discharging lactic acid, a source of fatigue, to the body. Therefore, rats eating bean and vinegar together has the effect of increasing this effect. In particular, in recent years, a lot of beans have been taken as a diet food.
상기와 같이 본 발명에서는 쥐눈이콩을 샐러드용소스에 사용하기 위하여 쥐눈이콩식초와 초콩의 형태로 이용한다. 이러한 쥐눈이콩식초 및 초콩의 형태로 샐러드용소스로 사용하는 것을 본 발명의 가장 큰 특징으로 한다.In the present invention as described above, the rat eye is used in the form of soybean vinegar and vinegar to use in the salad sauce. The mouse eye is used as a salad sauce in the form of soybean vinegar and soybeans.
다른 성분으로서, 벌꿀은 단맛을 내어주며, 그 자체로서 영양성분의 역할을 함께 한다.As another ingredient, honey gives off a sweet taste and, in itself, serves as a nutrient.
또한, 올리브유는 각종 성인병의 원인이 되는 콜레스테롤의 수치를 낮춰주고, 단순불포화지방산이 다른 식물성 유지보다 더 많아 건강에 좋으며, 항암작용까지 해준다고 알려져 근래 각광을 받고 있다. In addition, olive oil is known to lower the level of cholesterol, which causes various adult diseases, and more unsaturated fatty acids than other vegetable oils are good for health, and even anti-cancer activity has been spotlighted recently.
또한, 사과, 파인애플, 배, 블루베리는 과일 특유의 향과 함께 단맛을 내주며, 또한, 비타민, 미네랄, 칼슘 및 유기산 등이 풍부하여 인체에 유익하다.In addition, apples, pineapples, pears, blueberries give a sweet taste with the fruit-specific aroma, and also rich in vitamins, minerals, calcium and organic acids, which is beneficial to the human body.
특히, 블루베리는 블루베리의 색소가 '물체가 보인다'고 느끼게 하는 시홍세포라 불리는 로돕신(Rhodopsin)의 재합성작용의 활성화를 촉진시키는 기능을 하는 것으로 연구결과 알려졌으며, 세포를 보호하고 면역 시스템을 증진하는 산화 방지제를 많이 함유하고 있어 면역증진효과가 있으며, 블루베리의 보라색을 내는 안토시아닌계 색소가 동맥에 침전물이 생기는 것을 막아 심장병과 뇌졸중을 방지하며, 지방질을 잘 흡수하고 혈관 안의 노폐물을 용해, 배설시키는 성질이 있어서 피를 맑게 한다.In particular, blueberries have been shown to promote the activation of the resynthesis of rhodopsin, called shim cells, which make the pigment of blueberries feel 'objects visible'. It contains a lot of antioxidants to boost the immune system. Blue anthocyanin-based pigments, which are blueberry, prevent the formation of sediment in the arteries, preventing heart disease and stroke. It has the property of excretion, clearing blood
본 발명에 있어서 샐러드용소스의 제조방법은 초콩, 사과, 파인애플, 배, 양파, 블루베리 등의 고체 형태의 재료는 소스의 재료로 사용하기 위하여 분쇄기 또는 믹서에서 충분히 분쇄 또는 녹즙화 하여 사용한다. 나머지 액체 형태의 재료들 과 상기 곱게 간 재료를 함께 잘 섞고 혼합하여 냉장 보관한다. In the present invention, the method for preparing salad sauce is used in a pulverized or blended juice in a pulverizer or a mixer in order to use a solid form material such as chocolate, apple, pineapple, pear, onion, blueberry. Mix and mix the remaining liquid ingredients with the finely ground ingredients together and refrigerate.
본 발명의 샐러드용소스는 기호에 따라 다양한 성분비율로 만들 수 있으나 쥐눈이콩식초 2 ~ 7 중량부, 벌꿀 8 ~ 10 중량부, 초콩 3 ~ 7 중량부, 사과 25 ~ 35 중량부, 파인애플 15 ~ 22 중량부, 배 12 ~ 18 중량부, 양파 8 ~ 12 중량부, 블루베리 12 ~ 17 중량부, 과일쥬스 6 ~ 10 중량부, 전분 2 ~ 4 중량부, 올리브유 2 ~ 4 중량부, 소금 0.4 ~ 0.6 중량부 및 물 15 ~ 25 중량부의 범위로 제조하는 것이 바람직하다. 상기 범위를 벗어나는 경우 어느 하나의 재료의 맛이 너무 강해져 바람직하지 않은 맛을 낼 수 있기 때문이다. 예를 들어 쥐눈이콩식초가 2 ~7 중량부의 범위보다 적은 경우에는 식초의 신맛이 너무 적게 나고, 과다한 경우에는 식초의 신맛이 너무 강하여 전체적인 소스의 맛이 나빠진다. 따라서 상기의 함량 범위 내에서 각자의 기호에 맞게 적절히 첨가량을 조절하여 소스를 만들 수 있다. Salad sauce of the present invention can be made in various ingredients ratio according to your preference, but 2 ~ 7 parts by weight of rat eye bean vinegar, 8 ~ 10 parts by weight of honey, 3 ~ 7 parts by weight of beans, 25 ~ 35 parts by weight of apples, pineapple 15 ~ 22 parts by weight, pears 12-18 parts, onions 8-12 parts, blueberries 12-17 parts, fruit juice 6-10 parts, starch 2-4 parts, olive oil 2-4 parts, salt 0.4 It is preferable to prepare in the range of ˜0.6 parts by weight and 15-25 parts by weight of water. It is because the taste of either material becomes too strong when it is out of the above range, which may give an undesirable taste. For example, if the mouse eye vinegar is less than the range of 2 to 7 parts by weight, the sour taste of the vinegar is too little, and if excessive, the sour taste of the vinegar is too strong, the overall taste of the sauce worsens. Therefore, it is possible to make a sauce by adjusting the amount of addition appropriately according to each preference within the above content range.
예를 들어, 본 발명자의 여러 차례의 소스 제조 실험 결과 하기 표 1과 같은 비율로 본 발명의 쥐눈이콩이 함유된 샐러드용소스를 만드는 것이 바람직하다. 이러한 비율로 샐러드용소스를 만드는 경우 맛과 영양 면에서 매우 좋은 결과를 얻을 수 있었다.For example, as a result of several sources of experiments of the present inventors, it is preferable to make a salad sauce containing rat eye of the present invention in the ratio as shown in Table 1 below. Making salad sauce at this ratio yields very good results in terms of taste and nutrition.
표 1Table 1
상기와 같은 비율로 만든 샐러드용소스의 보관은 약 4 ~ 5℃의 범위에서 냉장보관하는 것이 바람직하다. 그 이상의 온도에서는 소스가 상하기 쉬우며, 그 이하의 온도에서는 소스가 얼게 되어 맛을 잃어버리기 쉽기 때문이다.Storage of the salad sauce made in the above ratio is preferably stored refrigerated in the range of about 4 ~ 5 ℃. At higher temperatures, the sauce tends to spoil, and at lower temperatures, the sauce freezes, making it easy to lose flavor.
본 발명의 쥐눈이콩 샐러드소스는 건강에 유익한 쥐눈이콩과, 각종 과일 및 올리브유 등을 포함하여 제조됨으로써 건강에 유익하며 맛이 좋은 것을 특징으로 한다. 특히, 종래에 시도되지 않았던 쥐눈이콩을 샐러드용소스로 사용하기 위하여 쥐눈이콩식초와 초콩 형태로 사용한다는 점을 특징으로 한다.The mouse eye bean salad sauce of the present invention is produced by including a mouse eye bean, and various fruits and olive oil, which are beneficial to health, and is characterized by good health and good taste. In particular, the rat eye is characterized in that the rat eye is used in the form of soybean vinegar and vinegar so as to use as a source for salad.
상기 재료들 이외에 통상의 재료, 예를 들어, 겨자, 후추 등을 더 첨가할 수 있음은 당연하다.Of course, in addition to the above materials, conventional materials such as mustard, pepper, and the like may be further added.
본 발명은 건강에 좋은 쥐눈이콩을 쥐눈이콩식초 및 초콩의 형태로 샐러드용소스에 사용함으로써, 단순히 소스의 맛이 좋은 것뿐만 아니라 건강에도 좋은 쥐눈이콩을 함유하는 샐러드용소스를 제공한다. 또한, 본 발명의 샐러드용소스에는 각종 과일을 함께 사용함으로써 과일의 다양한 영양 성분을 소스의 형태로 섭취할 수 있는 장점이 있다.The present invention provides a salad sauce containing not only the good taste of the sauce but also the healthy bean sprouts by using the healthy rat bean in the form of a salad bean in the form of rat bean vinegar and vinegar. In addition, the salad sauce of the present invention has the advantage that can be ingested in the form of a variety of nutritional ingredients of the fruit by using a variety of fruits together.
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| JPH0335773A (en) * | 1989-06-30 | 1991-02-15 | Kagome Kk | Dressing-like food and preparation thereof |
| KR20050014614A (en) * | 2003-07-31 | 2005-02-07 | 손용만 | A beans as vinegar use of fermataion method and a beans paste of manufacturing process |
| JP2005192407A (en) * | 2003-12-26 | 2005-07-21 | Omori Shokken:Kk | Dressing and method for producing the same |
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| JPS6083568A (en) * | 1983-10-13 | 1985-05-11 | Q P Corp | Separated liquid dressing |
| JPH0335773A (en) * | 1989-06-30 | 1991-02-15 | Kagome Kk | Dressing-like food and preparation thereof |
| KR20050014614A (en) * | 2003-07-31 | 2005-02-07 | 손용만 | A beans as vinegar use of fermataion method and a beans paste of manufacturing process |
| JP2005192407A (en) * | 2003-12-26 | 2005-07-21 | Omori Shokken:Kk | Dressing and method for producing the same |
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