KR101364213B1 - Rice functional additives manufacturing method of water - Google Patents
Rice functional additives manufacturing method of water Download PDFInfo
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- KR101364213B1 KR101364213B1 KR1020120020882A KR20120020882A KR101364213B1 KR 101364213 B1 KR101364213 B1 KR 101364213B1 KR 1020120020882 A KR1020120020882 A KR 1020120020882A KR 20120020882 A KR20120020882 A KR 20120020882A KR 101364213 B1 KR101364213 B1 KR 101364213B1
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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
- A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/44—Freeze-drying
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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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
Abstract
본 발명은 기능성 밥물용 첨가제 제조방법을 개시한다.
본 발명은, 뽕잎와 개별꽃을 세척하여 소금이 함유된 정제수에 담근후 냉동 건조시키는 공정과; 냉동 건조된 뽕잎과 개별꽃을 각각 10배 중량의 물에 침지시키고 60~65℃의 온도로 2~3시간 감압 농축하여 여과시켜 각각의 농축액 가공하는 공정과; 농축액을 -80~ -35℃로 급속냉동시키는 공정과; 냉동 건조된 각각의 농축액을 미세 분말로 과립화하는 공정과; 40~50℃물에서 10시간 침지시키고 50~120분간 찐후 자연건조시켜 103℃~110℃에서 로스팅된 현미를 과립화하는 공정와; 과립화된 뽕잎과 개별꽃 그리고 현미를 4:3:3의 중량비율로 교반기에서 혼합하는 공정와; 혼합된 혼합가루에 식용 접합제를 혼합하되, 혼합가루70 ~ 90중량부에 대해 식용 접합제 10 ~ 30중량부로 혼합하는 공정와; 식용 접합제와 혼합된 혼합가루를 쌀 1인분 기준으로 하여 7~10g의 중량으로 소정의 틀에 넣어 성형하는 공정와; 성형된 혼합가루를 냉동 건조하여 고체화하는 공정와; 고체화된 혼합가루를 개별 또는 복수로 진공 포장하는 공정;를 포함하여 된 것으로서, 첨가제가 고체화되어 있기 때문에 밥짓기 량에 따라 적정량의 첨가제 투입이 가능하며, 특히 밥맛의 향상과 섭취자의 건강을 증진시킬 수 있게 된다.
또한 식용 접합제를 통해 고체화됨으로써 장시간 보존이 가능한 효과가 있다.The present invention discloses a method for producing an additive for functional rice.
The present invention comprises the steps of washing the mulberry leaves and individual flowers, soaking in purified water containing salt and freeze-dried; Immersing the freeze-dried mulberry leaves and individual flowers in 10-fold weight of water, and concentrating under reduced pressure at a temperature of 60-65 ° C. for 2-3 hours to filter each concentrated liquid; Rapidly freezing the concentrate at -80 to -35 ° C; Granulating each freeze-dried concentrate into fine powder; Immersing in 40 ~ 50 ℃ water for 10 hours, steaming for 50 ~ 120 minutes, and then drying it to granulate the brown rice roasted at 103 ℃ ~ 110 ℃; Mixing the granulated mulberry leaves, individual flowers and brown rice in a stirrer at a weight ratio of 4: 3: 3; Mixing an edible binder with the mixed powder, but mixing the edible binder with 10 to 30 parts by weight based on 70 to 90 parts by weight of the mixed powder; Molding the mixed powder mixed with an edible binder into a predetermined mold at a weight of 7 to 10 g based on one serving of rice; Freeze drying the molded mixed powder to solidify it; Vacuum packaging the solidified mixed powder individually or in a plurality; and since the additive is solidized, it is possible to add an appropriate amount of additives according to the amount of cooking, and in particular, to improve the taste of rice and improve the health of the intake user. It becomes possible.
In addition, there is an effect that can be stored for a long time by solidifying through an edible binder.
Description
본 발명은 밥물용 첨가제 제조방법에 관한 것으로서, 보다 상세하게는 밥맛을 향상시킬 수 있을 뿐만 아니라 밥을 섭취한 사람의 건강까지 도모할 수 있는 기능성 밥물용 첨가제 제조방법에 관한 것이다.The present invention relates to a method for preparing an additive for rice, and more particularly, to a method for preparing an additive for functional rice that can improve the taste of rice and also promote the health of a person who consumed rice.
일반적으로, 우리나라 사람들이 가장 많이 섭취하는 것은 쌀을 이용한 밥이라 할 것이다.In general, the people who consume the most in Korea will be called rice using rice.
이와같이 밥을 지을때 섭취자의 건강과 밥맛을 향상시키기 위하여 다양한 것이 제안되어 있는 바, 보리나 혼합곡식 또는 감자등을 첨가하거나 건강을 위하여 현미나 기타 다양한 첨가물을 개재하여 밥을 짓고 있다.In order to improve the health and taste of the intake of rice when the rice is cooked in this way, barley or mixed grains or potatoes are added, or for the sake of health, rice is cooked through various additives.
이외에도 곤드레 나물이나 인삼등을 다양한 첨가물이 제안되고 있는 실정이다.In addition, a variety of additives such as gondre herbs and ginseng have been proposed.
또한 근래에는 액상이 첨가제를 밥물에 첨가하여 밥을 짓도록 함으로써 섭취자의 건강 증진을 도모하고 있다.In recent years, the liquid has been added to the rice to make rice to promote the health of consumers.
그러나 이러한 종래 밥짓기에 있어서는, 각종 곡물이나 나물등을 이용한 즉, 첨가제를 직접적으로 이용한 밥짓기에 있어서는, 밥맛의 향상 및 건강 증진을 도모한 효과는 있지만, 공통적으로 모든 사람의 입맛을 만족시킬수 없는 문제점이 야기된다.However, in such conventional cooking, the cooking using various grains or herbs, that is, additives directly, has the effect of improving the taste of the rice and improving the health, but in general, it cannot satisfy everyone's taste. The problem is caused.
즉, 섭취자의 취향을 모두 만족시킬 수 없는 문제점을 내재하고 있는 것이다.That is, there is a problem that can not satisfy all the taste of the intake.
이외에도 액상의 첨가제를 첨가한 것은 밥짓기의 량에 따라 액상의 첨가제 조절을 행하여야 하지만, 그 조절이 매우 어렵고, 액상이기 때문에 보관 및 장시간 보존이 어려운 문제점이 내재된다.In addition to the addition of the liquid additives should be adjusted to the liquid additives according to the amount of cooking, but the control is very difficult, because the liquid is difficult to store and long-term storage is inherent.
상술한 문제점을 해소하기 위한 본 발명의 목적은, 밥짓기시 그 량에 따라 적절한 첨가제의 첨가가 가능하고 특히 섭취자의 건강 향상 및 밥맛의 향상을 동시에 만족시킬 수 있는 기능성 밥물용 첨가제 제조방법을 제공함에 있다.An object of the present invention for solving the above problems, it is possible to add the appropriate additives according to the amount when cooking, and in particular to provide a functional rice additive manufacturing method that can satisfy the improvement of the health of the intake and the taste of the rice at the same time Is in.
상기와 같은 목적을 달성하기 위한 본 발명에 따른 기능성 밥물용 첨가제 제조방법은, 뽕잎와 개별꽃을 세척하여 소금이 함유된 정제수에 담근후 냉동 건조시키는 공정과; 냉동 건조된 뽕잎과 개별꽃을 각각 10배 중량의 물에 침지시키고 60~65℃의 온도로 2~3시간 감압 농축하여 여과시켜 각각의 농축액 가공하는 공정과; 상기 농축액을 -80~ -35℃로 급속냉동시키는 공정과; 상기 냉동 건조된 각각의 농축액을 미세 분말로 과립화하는 공정과; 40~50℃물에서 10시간 침지시키고 50~120분간 찐후 자연건조시켜 103℃~110℃에서 로스팅된 현미를 과립화하는 단계와; 상기 과립화된 뽕잎과 개별꽃 그리고 현미를 4:3:3의 중량비율로 교반기에서 혼합하는 단계와; 상기 혼합된 혼합가루에 식용 접합제를 혼합하되, 혼합가루70 ~ 90중량부에 대해 식용 접합제 10 ~ 30중량부로 혼합하는 단계와; 상기 식용 접합제와 혼합된 혼합가루를 쌀 1인분 기준으로 하여 7~10g의 중량으로 소정의 틀에 넣어 성형하는 단계와; 성형된 혼합가루를 냉동 건조하여 고체화하는 단계와; 고체화된 혼합가루를 개별 또는 복수로 진공 포장하는 단계;를 포함하여 된 것을 그 특징으로 한다.Method for producing a functional rice additive according to the present invention for achieving the above object, the process of washing the mulberry leaves and individual flowers to soak in purified water containing salt and freeze-dried; Immersing the freeze-dried mulberry leaves and individual flowers in 10-fold weight of water, and concentrating under reduced pressure at a temperature of 60-65 ° C. for 2-3 hours to filter each concentrated liquid; Rapidly freezing the concentrate at -80 to -35 ° C; Granulating each of the freeze-dried concentrates into fine powder; Immersing for 10 hours in water at 40 to 50 ° C., steaming for 50 to 120 minutes, and then drying the mixture to granulate the brown rice roasted at 103 ° C. to 110 ° C .; Mixing the granulated mulberry leaves with individual flowers and brown rice in a stirrer at a weight ratio of 4: 3: 3; Mixing the edible binder with the mixed powder, but mixing the edible binder with 10 to 30 parts by weight based on 70 to 90 parts by weight of the mixed powder; Molding the mixed powder mixed with the edible binder into a predetermined mold at a weight of 7 to 10 g based on one serving of rice; Solidifying the molded mixed powder by solidification; Vacuum-packing the solidified mixed powder individually or in plurality;
본 발명의 바람직한 한 특징은, 상기 식용 접합제는 미역, 다시마, 파래와 같은 해초류를 물과 30:70의 중량비율로 4 ~ 8시간 끓여 제조되는 것에 있다.One preferred feature of the present invention is that the edible binder is prepared by boiling seaweed such as seaweed, kelp and green sea with water at a weight ratio of 30:70 for 4 to 8 hours.
본 발명의 바람직한 다른 한 특징은, 상기 식용 접합제는 밥과 물을 1:10의 중량비율로 탁도가 흐려질때까지 끓여 제조되는 것에 있다.Another desirable feature of the present invention is that the food binder is prepared by boiling rice and water at a weight ratio of 1:10 until turbidity becomes cloudy.
상술한 본 발명에 따른 특징으로 인해 기대되는 효과로는, 첨가제가 고체화되어 있기 때문에 밥짓기량에 따라 적정량의 첨가제 투입이 가능하며, 특히 밥맛의 향상과 섭취자의 건강을 증진시킬 수 있게된다.As expected effects due to the above-described features of the present invention, since the additive is solidified, it is possible to add an appropriate amount of additives according to the amount of cooking, and in particular, it is possible to improve the taste of rice and improve the health of the intake user.
또한 식용 접합제를 통해 고체화됨으로써 장시간 보존이 가능한 효과가 있다.In addition, there is an effect that can be stored for a long time by solidifying through an edible binder.
발명의 상술한 목적과 여러 가지 장점은 이 기술 분야에 숙련된 사람들에 의해, 후술되는 본 발명의 바람직한 실시 예로부터 더욱 명확하게 될 것이다.The above object and various advantages of the present invention will become more apparent from the preferred embodiments of the present invention described below by those skilled in the art.
이하 본 발명에 따른 기능성 밥물용 첨가제 제조방법을 설명하면 다음과 같다.Hereinafter, the additive manufacturing method for functional rice according to the present invention will be described.
먼저, 뽕잎와 개별꽃을 세척하여 소금이 함유된 정제수에 담근후 냉동 건조시키는 공정을 수행한다.First, the mulberry leaves and individual flowers are washed and soaked in purified water containing salt and then freeze-dried.
이와같이 뽕잎과 개별꽃을 사용하는 것은, 뽕잎의 경우 현대인의 고질병중의 하나이고, 다양한 연령층에 분포되어 있는 당뇨를 방지하는데 효과적이기 때문이다.As such, using mulberry leaves and individual flowers, mulberry leaves is one of the modern diseases of modern people, because it is effective in preventing diabetes distributed in various age groups.
또한 개별꽃의 경우 태자삼이라 불리고 있는 것으로 어린이의 신체허약, 권태, 불면증, 건망증, 폐와 비장을 보호하며, 원기보양, 거담, 소화불량, 신경쇠약, 설사, 병후 체력 쇠약, 구갈, 식욕부진, 동계, 발한 정신의 피로를 치료하는데 효과적이기 때문에 사용된다.In the case of individual flowers, it is called Taejasam, and it protects children's physical weakness, boredom, insomnia, forgetfulness, lung and spleen, rehabilitation, expectoration, indigestion, nervous breakdown, diarrhea, sickness after illness, dry mouth, anorexia It is used because it is effective in treating cold, winter and sweating.
다음으로, 냉동 건조된 뽕잎과 개별꽃을 각각 10배 중량의 물에 침지시키고 60℃ ~ 65℃의 온도로 2 ~ 3시간 감압 농축하여 여과시켜 각각의 농축액 가공하는 공정을 수행하며, 상기 농축액을 -80 ~ -35℃로 급속냉동시키는 공정과, 냉동 건조된 각각의 농축액을 미세 분말로 과립화 하는 공정을 수행한다.Next, the freeze-dried mulberry leaves and individual flowers are immersed in 10 times the weight of water, respectively, concentrated under reduced pressure for 2 to 3 hours at a temperature of 60 ℃ ~ 65 ℃ filtered to perform the process of processing each concentrate, the concentrate Rapid freezing to -80 ~ -35 ℃ and granulating each freeze-dried concentrate to fine powder.
한편, 밥맛을 향상시키고 건강 증진을 도모하기 위한 것으로서, 40 ~ 50℃물에서 10시간 침지시키고 50 ~ 120분간 찐 후 자연건조시켜 103℃ ~ 110℃에서 로스팅된 현미를 과립화 하는 공정를 수행한다.On the other hand, as to improve the taste of rice and to promote health, a step of immersing in 40 ~ 50 ℃ water for 10 hours, steamed for 50 to 120 minutes and then dried naturally to perform the process of granulating the roasted brown rice at 103 ℃ ~ 110 ℃.
그리고 과립화된 뽕잎과 개별꽃 그리고 현미를 4:3:3의 중량비율로 교반기에서 혼합하는 공정을 수행하며, 혼합된 혼합가루에 점성을 부여하기 위해 천연식물성으로 이루어진 식용 접합제를 혼합하되, 혼합가루 70중량부 내지 90중량부에 대해 식용 접합제 10중량부 내지 30중량부로 혼합한다.Then, the granulated mulberry leaves, individual flowers and brown rice are mixed in a stirrer at a weight ratio of 4: 3: 3, and an edible binder made of natural vegetation is mixed to give viscosity to the mixed mixed powder, 10 parts by weight to 30 parts by weight of an edible binder is mixed with 70 parts by weight to 90 parts by weight of the mixed powder.
또한 식용 접합제와 혼합된 혼합가루를 쌀 1인분 기준으로 하여 7~10g의 중량으로 소정의 틀에 넣어 성형하는 공정와, 성형된 혼합가루를 냉동 건조하여 고체화하는 공정 및 고체화된 혼합가루를 개별 또는 복수로 진공 포장하는 공정를 수행함으로써 완성된 고체화된 기능성 첨가제를 얻게되는 것이다.In addition, the process of molding the mixed powder mixed with the edible binder into a predetermined mold at a weight of 7 ~ 10g based on one serving of rice, the process of freezing drying the molded mixed powder to solidify and the solidified mixed powder individually or By performing the vacuum packaging process in plural, a completed solidified functional additive is obtained.
한편, 상술한 각 과립화 된 뽕잎과 개별꽃 및 현미를 고체화시키는 식용 접합제의 경우, 식용 접합제는 미역, 다시마, 파래와 같은 해초류를 물과 30:70의 중량비율로 4 ~ 8시간 끓여 제조하거나, 밥과 물을 1:10의 중량비율로 탁도가 흐려질때까지 끓여 제조함이 밥맛의 향상과 건강 증진의 측면에서 바람직할 것이다.
On the other hand, in the case of the edible binder for solidifying each of the granulated mulberry leaf, individual flowers and brown rice described above, the edible binder is boiled seaweeds such as seaweed, seaweed, seaweed and seaweed at a weight ratio of 30:70 and water for 4 to 8 hours It may be desirable to prepare rice or water by boiling it at a weight ratio of 1:10 until turbidity becomes cloudy in terms of improving rice taste and health.
이상의 설명에서 본 발명은 특정의 실시 예와 관련하여 도시 및 설명하였지만, 청구범위에 의해 나타난 발명의 사상 및 영역으로부터 벗어나지 않는 한도 내에서 다양한 개조 및 변화가 가능하다는 것을 당 업계에서 통상의 지식을 가진 자라면 누구나 쉽게 알 수 있을 것이다.While the invention has been shown and described in connection with specific embodiments thereof, it will be apparent to those skilled in the art that various modifications and changes can be made without departing from the spirit and scope of the invention as indicated by the claims. Anyone can grow up easily.
Claims (3)
상기 제 1공정을 통해 냉동 건조된 뽕잎과 개별꽃을 각각 10배 중량의 물에 침지시키고 60℃ ~ 65℃의 온도로 2 ~ 3시간 감압 농축하여 여과시켜 상기 뽕잎과 개별꽃에 대해 각각의 농축액을 가공 생성하는 제 2공정과;
상기 제 2공정을 통해 생성되어진 상기 농축액을 -80℃ ~ -35℃로 급속 냉동시키는 제 3공정과;
상기 제 3공정을 통해 냉동 건조된 상기 뽕잎과 개별꽃 각각의 농축액을 미세 분말로 과립화하는 제 4공정과;
40℃ ~ 50℃물에서 10시간 침지시키고 50 ~ 120분간 찐 후 자연 건조시켜 103℃ ~ 110℃에서 로스팅 된 현미를 과립화하는 제 5공정과;
상기 제 4공정과 제 5공정을 통해 과립화된 뽕잎과 개별꽃 그리고 현미를 4:3:3의 중량비율로 교반기에서 혼합하는 제 6공정과;
상기 제 6공정을 통해 혼합된 혼합가루에 점성을 부여하기 위해 천연식물성으로 이루어진 식용 접합제를 혼합하되, 혼합가루 70 ~ 90중량부에 대해 식용 접합제 10 ~ 30중량부로 혼합하는 제 7공정과;
상기 제 7공정을 통해 상기 식용 접합제와 혼합된 혼합가루를 쌀 1인분 기준으로 하여 7g ~ 10g의 중량으로 소정의 틀에 넣어 성형하는 제 8공정과;
상기 제 8공정을 통해 성형된 혼합가루를 냉동 건조하여 고체화하는 제 9공정; 및 상기 제 9공정을 통해 고체화된 혼합가루를 개별 또는 복수로 진공 포장하는 제 10공정을 포함하여 된 것을 특징으로 하는 기능성 밥물용 첨가제 제조방법.A first step of washing the mulberry leaves and the individual flowers, immersing them in purified water containing salt, and freeze-driing;
The mulberry leaves and individual flowers, freeze-dried through the first step, respectively, immersed in 10 times the weight of water, and concentrated under reduced pressure for 2 to 3 hours at a temperature of 60 ℃ ~ 65 ℃ filtered to each of the mulberry leaves and individual flowers A second step of processing and producing a;
A third step of rapidly freezing the concentrated solution generated through the second step at -80 ° C to -35 ° C;
A fourth step of granulating the concentrate of each of the mulberry leaves and the individual flowers freeze-dried through the third step into fine powder;
A fifth step of granulating the brown rice roasted at 103 ° C. to 110 ° C. by immersion in water at 40 ° C. to 50 ° C. for 10 hours, steaming for 50 to 120 minutes, and then naturally drying;
A sixth step of mixing the mulberry leaves, individual flowers and brown rice granulated by the fourth and fifth steps in a stirrer at a weight ratio of 4: 3: 3;
Mixing the edible binder made of natural vegetation in order to give viscosity to the mixed powder mixed through the sixth step, and mixing the edible binder 10 to 30 parts by weight with respect to 70 to 90 parts by weight of the mixed powder and ;
An eighth step of molding the mixed powder mixed with the edible binder through the seventh step into a predetermined mold at a weight of 7 g to 10 g based on one serving of rice;
A ninth step of solidifying the freeze-dried powder mixed through the eighth step; And a tenth step of vacuum-packing the mixed powder solidified through the ninth step individually or in plural.
상기 식용 접합제는 미역, 다시마, 파래와 같은 해초류를 물과 30:70의 중량비율로 4 ~ 8시간 끓여 제조되는 것을 특징으로 하는 기능성 밥물용 첨가제 제조방법.The method of claim 1,
The edible binder is a functional rice additive manufacturing method, characterized in that the seaweeds such as seaweed, kelp, seaweed prepared by boiling water and water for 4 to 8 hours at a weight ratio of 30:70.
상기 식용 접합제는 밥과 물을 1:10의 중량비율로 탁도가 흐려질때까지 끓여 제조되는 것을 특징으로 하는 기능성 밥물용 첨가제 제조방법.The method of claim 1,
The edible binder is a method for producing an additive for functional rice, characterized in that the boiled rice and water at a weight ratio of 1:10 until turbidity is clouded.
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| KR101030993B1 (en) | 2008-07-07 | 2011-04-25 | 씨제이제일제당 (주) | Powder composition for base sauce and method for preparing the same |
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| KR101030993B1 (en) | 2008-07-07 | 2011-04-25 | 씨제이제일제당 (주) | Powder composition for base sauce and method for preparing the same |
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