KR100884813B1 - Gochujang sauce and method for making the same - Google Patents
Gochujang sauce and method for making the same Download PDFInfo
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- KR100884813B1 KR100884813B1 KR1020070072677A KR20070072677A KR100884813B1 KR 100884813 B1 KR100884813 B1 KR 100884813B1 KR 1020070072677 A KR1020070072677 A KR 1020070072677A KR 20070072677 A KR20070072677 A KR 20070072677A KR 100884813 B1 KR100884813 B1 KR 100884813B1
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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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
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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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
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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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
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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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
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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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
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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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
Abstract
본 발명은 소스에 관한 것으로서, 특히 고추장과 유산균 발효유를 이용한 소스에 관한 것이다. 본 발명에 의하면, 40 내지 44중량%의 고추장과, 10 내지 15중량%의 유산균 발효유와, 10 내지 15중량%의 양파즙과, 8 내지 12중량%의 설탕과, 5 내지 8중량%의 물엿과, 3 내지 5중량%의 고춧가루와, 3 내지 5중량%의 매실원액과, 1 내지 3중량%의 생강즙을 포함하는 소스가 제공된다.The present invention relates to a sauce, and more particularly to a sauce using gochujang and lactic acid bacteria fermented milk. According to the present invention, 40 to 44% by weight of kochujang, 10 to 15% by weight of lactic acid bacteria fermented milk, 10 to 15% by weight of onion juice, 8 to 12% by weight of sugar, and 5 to 8% by weight of starch syrup And, a sauce comprising 3 to 5% by weight of red pepper powder, 3 to 5% by weight of plum stock, and 1 to 3% by weight of ginger juice is provided.
소스, 고추장, 유산균, 발효유, 물엿, 고춧가루 Sauce, red pepper paste, lactic acid bacteria, fermented milk, starch syrup, red pepper powder
Description
본 발명은 소스(sauce)에 관한 것으로서, 특히 고추장과 유산균 발효유를 이용한 소스에 관한 것이다.The present invention relates to a sauce, and more particularly to a sauce using gochujang and lactic acid bacteria fermented milk.
고추장은 고춧가루, 메줏가루 및 소금을 주재료로 하는 한국의 전통적인 발효식품으로서, 지금도 한식에서 주된 식재료로 다양하게 사용되고 있다. 특유의 강한 비린 맛을 가지고 있는 장어를 요리할 때에는 보통 고추장을 주재료로 하는 소스가 사용되고 있다. 최근 생활수준이 향상되면서 식생활 형태가 달라지고 있다. 그에 따라 현대인의 음식에 대한 취향이 더욱 다양해지고 까다로워지고 있다. 따라서 장어요리에 사용되는 소스도 현대인의 취향 및 요구에 맞게 개선할 필요가 있다.Kochujang is a traditional Korean fermented food made mainly of red pepper powder, mezzanine powder, and salt. It is still widely used as a main ingredient in Korean food. When cooking eel with a distinctive strong fishy taste, a sauce mainly made with red pepper paste is used. The recent changes in the standard of living have changed the way of eating. As a result, the taste of modern people is becoming more diverse and difficult. Therefore, the sauce used for eel needs to be improved to suit the tastes and needs of modern people.
본 발명의 목적은 장어 요리용 소스 및 그 제조방법을 제공하는 것이다. 본 발명의 다른 목적은 장기저장이 용이한 장어 요리용 소스 및 그 제조방법을 제공하 는 것이다. 본 발명의 또 다른 목적은 다이어트 효과가 뛰어난 장어 요리용 소스 및 그 제조방법을 제공하는 것이다. 본 발명의 또 다른 목적은 장어의 비린 냄새를 제거하는 장어 요리용 소스 및 그 제조방법을 제공하는 것이다.An object of the present invention is to provide a sauce for cooking eel and a method of manufacturing the same. Another object of the present invention is to provide an eel cooking sauce and a method of manufacturing the same which are easy to store for a long time. Still another object of the present invention is to provide an eel cooking sauce having excellent dietary effect and a method of manufacturing the same. Still another object of the present invention is to provide an eel cooking sauce for removing the fishy smell of eel and a method of manufacturing the same.
본 발명의 일측면에 따르면, 고추장 페이스트를 제조하는 단계와, 상기 고추장 페이스트와 유산균 발효유를 혼합하는 단계를 포함하는 소스 제조방법이 제공된다.According to an aspect of the present invention, there is provided a method for producing a sauce comprising the step of preparing the red pepper paste, and mixing the red pepper paste and lactic acid bacteria fermented milk.
상기 고추장 페이스트를 제조하는 단계에서는 고추장, 물엿, 양파즙, 고춧가루, 설탕을 섞을 수 있다.In the preparation of the red pepper paste, red pepper paste, syrup, onion juice, red pepper powder, and sugar may be mixed.
상기 고춧가루는 청양고춧가루일 수 있다.The red pepper powder may be Cheongyang red pepper powder.
상기 고추장 페이스트를 제조하는 단계에서는 매실과, 생강즙을 더 섞을 수 있다.In the preparation of the gochujang paste, plum and ginger juice may be further mixed.
상기 고추장 페이스트를 제조하는 단계에서는 갈은 마늘과 허브가루를 더 섞을 수 있다.In the preparation of the red pepper paste can be further mixed with ground garlic and herb powder.
상기 소스 제조방법은 상기 유산균 발효유를 제조하는 단계를 더 포함할 수 있다.The sauce production method may further comprise the step of preparing the lactic acid bacteria fermented milk.
상기 유산균 발효유를 제조하는 단계에서는 유산균과 우유를 약 2:5의 중량비로 발효시킬 수 있다.In the step of preparing the lactic acid bacteria fermented milk may be fermented lactic acid bacteria and milk in a weight ratio of about 2: 5.
본 발명의 다른 측면에 따르면, 40 내지 44중량%의 고추장과, 10 내지 15중량%의 유산균 발효유를 포함하는 소스가 제공된다.According to another aspect of the present invention, there is provided a source comprising 40 to 44% by weight of kochujang and 10 to 15% by weight of lactic acid bacteria fermented milk.
상기 소스는 10 내지 15중량%의 양파즙과, 8 내지 12중량%의 설탕과, 5 내지 8중량%의 물엿과, 3 내지 5중량%의 고춧가루와, 3 내지 5중량%의 매실원액과, 1 내지 3중량%의 생강즙을 더 포함할 수 있다.The sauce is 10 to 15% by weight of onion juice, 8 to 12% by weight of sugar, 5 to 8% by weight of syrup, 3 to 5% by weight of red pepper powder, 3 to 5% by weight of plum stock, It may further comprise 1 to 3% by weight of ginger juice.
본 발명의 또 다른 측면에 따르면, 45 내지 48중량%의 고추장과, 13 내지 16중량%의 유산균 발효유를 포함하는 소스가 제공된다.According to another aspect of the present invention, there is provided a source comprising 45 to 48% by weight of kochujang and 13 to 16% by weight of lactic acid bacteria fermented milk.
상기 소스는 10 내지 12중량%의 설탕과, 6 내지 8중량%의 갈은 마늘과, 6 내지 8중량%의 물엿과, 3 내지 4중량%의 양파즙과, 2 내지 3중량%의 고춧가루와, 2 내지 3중량%의 허브가루를 더 포함할 수 있다.The sauce comprises 10 to 12% by weight of sugar, 6 to 8% by weight of ground garlic, 6 to 8% by weight of starch syrup, 3 to 4% by weight of onion juice, 2 to 3% by weight of red pepper powder and It may further comprise 2 to 3% by weight of the herb powder.
본 발명의 구성을 따르면 앞에서 기재한 본 발명의 목적을 모두 달성할 수 있다. 구체적으로는 독특한 풍미가 일품인 맛을 느낄 수 있어 특유의 비린 맛이 강한 장어와 잘 조화될 뿐만 아니라 유산균 발효유가 첨가되므로 장기저장이 용이하고 농후발효유가 고추장의 매운 맛을 억제시켜 일반적인 고추장 소스보다 매운 맛은 덜 하지만 고추의 주 성분인 캡사이신 성분은 몸으로 흡수되기 때문에 체중감량효과와 칼슘, 인, 철분의 성분도 향상되며, 체내 비타민량 증가 및 미각의 양호 등에서 탁월하다. 또한, 첨가된 마늘과 허브가루에 의해 음식 섭취 후의 느끼함이 덜하고, 허브가루가 장어의 비린내를 제거하기 때문에, 장어의 비린내로 인해 장어요리에 거부감을 느끼는 사람도 장어요리를 거부감 없이 즐길 수 있다.According to the configuration of the present invention can achieve all the objects of the present invention described above. Specifically, the unique flavor can be tasted as well, and the unique fishy taste is not only well harmonized with the strong eel, but the addition of lactic acid bacteria fermented milk makes it easy to store for a long time. Although it is less spicy, capsaicin, which is the main ingredient of red pepper, is absorbed by the body, thus improving the weight loss effect, improving the components of calcium, phosphorus and iron, and excellent in increasing the amount of vitamins in the body and good taste. In addition, the added garlic and herb powder makes it less likely to feel after eating and herb powder removes the fishy eel's fishy taste. have.
본 발명의 제1 실시예에 따른 장어 요리용 고추장 소스는, 40 내지 44중량%의 고추장과, 10 내지 15중량%의 유산균 발효유와, 5 내지 8중량%의 물엿과, 10 내지 15중량%의 양파즙과, 3 내지 5중량%의 고춧가루와, 8 내지 12중량%의 설탕과, 3 내지 5중량%의 매실원액과, 1 내지 3중량%의 생강즙을 포함한다.
여기서, 매실은 동의보감과 본초강목에 기재된 바와 같이 칼슘의 흡수율을 높이고, 정신적인 스트레스와 피로회복, 정장작용 등과 같은 여러 효능을 가지고 있는 과실이다.
제1 실시예에 따른 고추장 소스를 제조하는 방법이 도1에 도시되어 있다.Eel cooking Kochujang sauce according to the first embodiment of the present invention, 40 to 44% by weight of kochujang, 10 to 15% by weight of lactic acid bacteria fermented milk, 5 to 8% by weight of starch syrup, 10 to 15% by weight of Onion juice, 3 to 5% by weight of red pepper powder, 8 to 12% by weight of sugar, 3 to 5% by weight of plum juice, and 1 to 3% by weight of ginger juice.
Here, the plum is a fruit having a variety of effects such as increasing the absorption rate of calcium, mental stress, fatigue recovery, formal action, etc. as described in Dongbobogam and herbal wood.
A method of making a kochujang sauce according to a first embodiment is shown in FIG.
도1을 참조하면, 고추장 페이스트를 제조하는 과정(S1)과, 유산균 발효유를 제조하는 과정(S2)과, 고추장 페이스트와 유산균 발효유를 혼합하는 과정(S3)을 구비한다. 고추장 페이스트를 제조하는 과정(S1)을 더욱 상세히 설명하면 다음과 같다.
용기에 약 600g의 고추장과, 약 50g의 매실원액과, 약 100g의 물엿과, 약 200g의 양파즙과 약 30g의 생각즙과, 약 60g의 고춧가루와, 약 150g의 설탕을 넣고 재료가 뭉치지 않고 잘 섞이도록 저어준다.
본 실시예에서는 고춧가루로서 청양고춧가루를 사용하는 것으로 한다. 그러나 본 발명은 이에 제한되는 것은 아니다. 유산균 발효유를 제조하는 과정(S2)을 더욱 상세히 설명하면 다음과 같다. 유산균과 우유의 비율을 약 2:5의 중량비로 밀폐용기에 담아 실온에서 24시간 발효시킨다. 본 실시예에서는 약 200g의 유산균과 약 500g의 우유를 이용하는 것으로 한다. 이와 같이 제조된 유산균 발효유는 농후 발효유이다. 고추장 페이스트와 유산균 발효유를 혼합하는 과정(S3)에서는 상기 과정을 통해 제조된 고추장 페이스트에 상기 과정을 통해 제조된 유산균 발효유의 200g을 넣고 잘 저어준다. 이와 같은 과정을 통해 유산균 발효유를 첨가한 고추장 소스가 완성되며, 완성된 소스는 밀폐용기에 담아 보관한다.Referring to FIG. 1, a process (S1) of preparing kochujang paste, a process (S2) of producing lactic acid bacteria fermented milk, and a process (S3) of mixing kochujang paste and lactic acid bacteria fermented milk are provided. Hereinafter, the process of preparing red pepper paste (S1) will be described in more detail.
In a container, about 600 g of red pepper paste, about 50 g of plum juice, about 100 g of starch syrup, about 200 g of onion juice, about 30 g of egg juice, about 60 g of red pepper powder, about 150 g of sugar, Stir to mix well.
In the present embodiment, it is assumed that Cheongyang red pepper powder is used as the red pepper powder. However, the present invention is not limited thereto. When explaining the process (S2) for producing lactic acid bacteria fermented milk in more detail as follows. The ratio of lactobacillus and milk in a weight ratio of about 2: 5 is placed in an airtight container and fermented at room temperature for 24 hours. In this embodiment, about 200 g of lactic acid bacteria and about 500 g of milk are used. The lactic acid bacteria fermented milk thus prepared is rich fermented milk. In the process of mixing the kochujang paste and lactic acid bacteria fermented milk (S3), 200 g of the lactic acid bacterium fermented milk prepared by the above process is added to the kochujang paste prepared by the above process and stirred well. Through this process, kochujang sauce added with lactic acid bacteria fermented milk is completed, and the finished sauce is stored in an airtight container.
본 발명의 제2 실시예에 따른 장어 요리용 고추장 소스는 45 내지 48중량%의 고추장과, 13 내지 16중량%의 유산균 발효유와, 10 내지 12중량%의 설탕과, 6 내지 8중량%의 갈은 마늘과, 6 내지 8중량%의 물엿과, 3 내지 4중량%의 양파즙과, 2 내지 3중량%의 고춧가루와, 비린내를 제거하는데 효능이 있는 2 내지 3중량%의 허브가루를 포함한다.
제2 실시예에 따른 고추장 소스를 제조하는 방법은 도1에 도시된 바와 같이 고추장 페이스트를 제조하는 과정(S1)과, 유산균 발효유를 제조하는 과정(S2)과, 고추장 페이스트와 유산균 발효유를 혼합하는 과정(S3)을 구비한다. 고추장 페이스트를 제조하는 과정(S1)을 더욱 상세히 설명하면 다음과 같다. 용기에 약 600g의 고추장과, 약 100g의 물엿과, 약 100g의 갈은 마늘과, 약 50g의 양파즙과, 약 30g의 고춧가루와, 약 150g의 설탕과, 약 30g의 허브가루를 넣고 재료가 뭉치지 않고 잘 섞이도록 저어준다. 본 실시예에서는 고춧가루로서 청양고춧가루를 사용하는 것으로 한다. 그러나 본 발명은 이에 제한되는 것은 아니다. 또한, 본 실시예에서는 허브로서 비린내를 제거하는데 효능이 있는 딜(Dill)을 이용하는 것으로 한다. 그러나 본 발명은 이에 제한되는 것은 아니다. 유산균 발효유를 제조하는 과정(S2)은 도1에 도시한 과정과 동일하므로 이에 대한 상세한 설명은 생략한다. 고추장 페이스트와 유산균 발효유를 혼합하는 과정(S3)에서는 상기 과정을 통해 제조된 고추장 페이스트에 상기 과정을 통해 제조된 유산균 발효유의 200g을 넣고 잘 저어준다. 이와 같은 과정을 통해 유산균 발효유를 첨가한 고추장 마늘 허브 소스가 완성되며, 완성된 소스는 밀폐용기에 담아 보관한다.Eel cooking Kochujang sauce according to a second embodiment of the present invention is 45 to 48% by weight of red pepper paste, 13 to 16% by weight of lactic acid bacteria fermented milk, 10 to 12% by weight of sugar, 6 to 8% by weight of brown Silver garlic, 6 to 8% by weight syrup, 3 to 4% by weight of onion juice, 2 to 3% by weight of red pepper powder, and 2 to 3% by weight of herb powder effective to remove fishy smell .
A method of manufacturing a kochujang sauce according to a second embodiment includes a process of preparing kochujang paste (S1), a process of preparing lactobacillus fermented milk (S2), and a mixture of kochujang paste and lactobacillus fermented milk, as shown in FIG. Process S3 is provided. Hereinafter, the process of preparing red pepper paste (S1) will be described in more detail. In a container, about 600 g of red pepper paste, about 100 g of starch syrup, about 100 g of ground garlic, about 50 g of onion juice, about 30 g of red pepper powder, about 150 g of sugar, and about 30 g of herbal powder Stir to mix well without clumping. In the present embodiment, it is assumed that Cheongyang red pepper powder is used as the red pepper powder. However, the present invention is not limited thereto. In addition, in this embodiment, it is assumed that a dill having an effect of removing fishy smell is used as a herb. However, the present invention is not limited thereto. Process (S2) for producing lactic acid bacteria fermented milk is the same as the process shown in Figure 1, so a detailed description thereof will be omitted. In the process of mixing the kochujang paste and lactic acid bacteria fermented milk (S3), 200 g of the lactic acid bacterium fermented milk prepared by the above process is added to the kochujang paste prepared by the above process and stirred well. Through this process, kochujang garlic herb sauce added with lactic acid bacteria fermented milk is completed, and the finished sauce is stored in an airtight container.
본 발명은 장어 요리용 고추장 소스로 제한되는 것은 아니며, 다른 요리에도 사용될 수 있음을 당업자라면 이해할 수 있을 것이다.It will be appreciated by those skilled in the art that the present invention is not limited to red pepper paste sauce for eel cooking and may be used for other dishes.
이상 본 발명을 상기 실시예를 들어 설명하였으나, 본 발명은 이에 제한되는 것은 아니다. 당업자라면, 본 발명의 취지 및 범위를 벗어나지 않고 수정, 변경을 할 수 있으며 이러한 수정과 변경 또한 본 발명에 속하는 것임을 알 수 있을 것이다.Although the present invention has been described with reference to the above embodiments, the present invention is not limited thereto. Those skilled in the art will appreciate that modifications and variations can be made without departing from the spirit and scope of the present invention and that such modifications and variations also fall within the present invention.
도1은 본 발명의 일실시예에 따른 소스를 제조하는 방법을 나타낸 순서도이다.1 is a flow chart illustrating a method of manufacturing a source according to an embodiment of the present invention.
<도면의 주요부분에 대한 부호의 설명><Description of the symbols for the main parts of the drawings>
S1 : 고추장 페이스트 제조S1: Gochujang paste manufacturing
S2 : 유산균 발효유 제조S2: lactic acid bacteria fermented milk production
S3 : 고추장 페이스트와 유산균 발효유 혼합S3: Mixing red pepper paste and lactobacillus fermented milk
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101105733B1 (en) | 2010-01-28 | 2012-01-17 | 우재성 | Manufacturing method of vinegared red pepper paste using lactic acid bacteria |
| KR101261303B1 (en) | 2010-11-18 | 2013-05-07 | 주식회사 디미 | Product of mixing salad |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| KR101280578B1 (en) * | 2010-11-23 | 2013-07-02 | 허현석 | a hot sauce and method for manufacturing the hot sauce |
| KR101257175B1 (en) * | 2011-01-14 | 2013-04-22 | 경상북도 영양군 | Brown sauce and process thereof |
| KR101348449B1 (en) * | 2011-07-19 | 2014-01-07 | 샘표식품 주식회사 | Paste fermented red pepper composition used as various cuisine sauces, composition for condiments comprising the same and method for preparing the same |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0310656A (en) * | 1989-06-08 | 1991-01-18 | Chiba Shoyu Kk | Seasoning solution for processing food |
| KR19990001766A (en) * | 1997-06-17 | 1999-01-15 | 김봉근 | Manufacturing method of fried sauce and seasoning sauce for chicken containing DHA |
| KR20030033721A (en) * | 2001-10-24 | 2003-05-01 | (주) 피엘바이오 | Foodstuff containing lactic acid bacteria having anti-helicobacter pylori activity |
| KR100479973B1 (en) | 2002-05-21 | 2005-03-30 | 김호남 | thick soypase mixed with red pepper including cheese |
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- 2007-07-20 KR KR1020070072677A patent/KR100884813B1/en not_active IP Right Cessation
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0310656A (en) * | 1989-06-08 | 1991-01-18 | Chiba Shoyu Kk | Seasoning solution for processing food |
| KR19990001766A (en) * | 1997-06-17 | 1999-01-15 | 김봉근 | Manufacturing method of fried sauce and seasoning sauce for chicken containing DHA |
| KR20030033721A (en) * | 2001-10-24 | 2003-05-01 | (주) 피엘바이오 | Foodstuff containing lactic acid bacteria having anti-helicobacter pylori activity |
| KR100479973B1 (en) | 2002-05-21 | 2005-03-30 | 김호남 | thick soypase mixed with red pepper including cheese |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101105733B1 (en) | 2010-01-28 | 2012-01-17 | 우재성 | Manufacturing method of vinegared red pepper paste using lactic acid bacteria |
| KR101261303B1 (en) | 2010-11-18 | 2013-05-07 | 주식회사 디미 | Product of mixing salad |
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| KR20090009424A (en) | 2009-01-23 |
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