KR101812130B1 - Method for producing soybean paste cream spaghetti sauce with inhibited film forming - Google Patents

Method for producing soybean paste cream spaghetti sauce with inhibited film forming Download PDF

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KR101812130B1
KR101812130B1 KR1020150164680A KR20150164680A KR101812130B1 KR 101812130 B1 KR101812130 B1 KR 101812130B1 KR 1020150164680 A KR1020150164680 A KR 1020150164680A KR 20150164680 A KR20150164680 A KR 20150164680A KR 101812130 B1 KR101812130 B1 KR 101812130B1
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cream
spaghetti sauce
sauce
miso
doenjang
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KR1020150164680A
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Korean (ko)
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KR20170060341A (en
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김용석
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전북대학교산학협력단
재단법인 전라북도생물산업진흥원
완주군
농업회사법인 주식회사 참드림
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L23/00Soups; Sauces; Preparation or treatment thereof
    • A23L11/20

Abstract

(A) heating a mixture in which butter is put in a preheated pot to dissolve, and garlic, onion and doenjang are added; (b) heating a mixture obtained by adding fresh cream, milk, cheese and water to the heated mixture of step (a); And (c) homogenizing the heated mixture of step (b) and mixing the basil and the pepper. The method of manufacturing a soybean paste cream spaghetti sauce and a soybean paste cream spaghetti sauce .

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a method for producing a soybean paste cream spaghetti sauce,
(A) heating a mixture in which butter is put in a preheated pot to dissolve, and garlic, onion and doenjang are added; (b) heating a mixture obtained by adding fresh cream, milk, cheese and water to the heated mixture of step (a); And (c) homogenizing the heated mixture of step (b) and mixing the basil and the pepper. The method of manufacturing a soybean paste cream spaghetti sauce and a soybean paste cream spaghetti sauce .
Sources in the foodstuffs are those obtained by adding spices, soy sauce, saccharides, salt, vinegar, etc. to the raw or vegetable raw materials or fermenting and aging them, and using them for the purpose of enhancing flavor before and after cooking. '. Sauce is used for the purpose of enhancing the flavor of food in manufacturing, processing and cooking food. It is one of the fields which is hard to discuss except the completion of food. This makes the source very important to the form, and large companies that specialize in source only produce and sell hundreds of sources.
Domestic source market size is 1 trillion 237.7 billion won in 2013 based on shipment value, and has grown at a CAGR of 22.3% over the past five years. Domestic sauce is a combination of 18 categories of room temperature and refrigerated sauce products, including spaghetti sauce, rib sauce, oyster sauce, pork cutlet sauce, barbecue sauce, and the source market is steadily expanding. Consumption trends favor health-oriented products, and the dressing market using natural fruit ingredients is growing rapidly. In addition, studies on the physiological activity of traditional fermented foods have been conducted, and interest in sauces using these raw materials has been greatly increased.
Soybean, a traditional fermented food, is produced by fermenting and aging Meju, which is fermented by boiling soybeans, basically fermented, by immersion in salt water. The taste of doenjang is decomposed by the hydrolysis of the protein, which is the main component of soybean, from the beneficial microorganism, and the amino acid is produced, and the flavor and taste of the soybean paste are given due to the combination of the salty taste and the added salt. Doenjang contains not only health functional substances such as saponin of soybean but also functionalities such as anticancer, antibacterial, anti-obesity and prevention of hypertension.
In recent years, the proportion of eating out has increased in modernization and westernization. We are trying to encourage the consumption of miso by preparing spaghetti sauce using traditional Korean miso to meet the changing society such as hamburger, pizza and pasta.
Korean Patent No. 1173749 discloses a method for producing a cream containing a fruit, and Korean Patent No. 1112718 discloses a method for preparing a pasta sauce made of kochujang. However, Do.
SUMMARY OF THE INVENTION The present invention has been made in view of the above-mentioned needs, and it is an object of the present invention to provide a cream spaghetti sauce having a creamy spaghetti sauce, And the spaghetti added with the soybean paste cream spaghetti sauce was excellent in taste and flavor and was suitable for consumers' preference, and the film was not formed. Thus, the present invention was completed by developing a soy sauce cream spaghetti sauce having high quality.
In order to solve the above-mentioned problems, the present invention provides a method of manufacturing a beverage, comprising: (a) heating a mixture prepared by dissolving butter in a preheated pot and adding garlic, onion and doenjang; (b) heating a mixture obtained by adding fresh cream, milk, cheese and water to the heated mixture of step (a); And (c) homogenizing the heated mixture in the step (b), and mixing the basil and the pepper to prepare a malt sprouted cream sauce.
The present invention also provides a miso cream spaghetti sauce made by the above method.
The miso cream spaghetti sauce prepared by the method of the present invention has an advantage of providing excellent taste and flavor compared with cream spaghetti sauce prepared under other production conditions, having soft texture and appropriate viscosity and satisfying consumers' taste. In addition, it is possible to provide consumers with an environmentally friendly taste and a health-oriented cream spaghetti sauce in a spaghetti sauce containing a commercially available artificial synthetic additive without causing a coating phenomenon.
1 shows a process for producing a creamy spaghetti sauce in which no film is formed.
2 is a graph comparing the pH of miso cream spaghetti sauce.
3 is a graph comparing the total acid content of miso cream spaghetti sauce.
4 is a graph comparing salinity of miso cream spaghetti sauce.
5 is a graph comparing the sugar content of the miso cream spaghetti sauce.
6 is a graph comparing the viscosities of miso cream spaghetti sauce.
Fig. 7 shows a process for producing the maltose cream spaghetti sauce of the present invention.
In order to achieve the object of the present invention,
(a) heating the mixture to which butter is put in a preheated pot to dissolve, and adding garlic, onion and doenjang;
(b) heating a mixture obtained by adding fresh cream, milk, cheese and water to the heated mixture of step (a); And
(c) homogenizing the heated mixture in step (b), and then mixing the basil and the pepper to prepare a malt sprouted cream sauce.
In the method of manufacturing the malt sprouted cream spaghetti sauce of the present invention, the miso sauce of step (a) may be added in an amount of 4 to 6%, more preferably 4.98%, based on the total weight of the miso sauce cream spaghetti sauce. The preparation of the cream spaghetti sauce by adding the doenjang at the same ratio as above can be made as a sauce which shows a good flavor due to the good taste of the soy sauce mixed with the ingredients of the cream spaghetti sauce. When the added amount of doenjang is less than the above range, the effect of adding doenjang is insignificant. When the added amount exceeds the above range, there is a strong tendency of the bean paste to have a unique meju taste, and salty taste is intensified.
In addition, in the method of producing the soybean curd spaghetti sauce of the present invention, the homogenization of step (c) can be homogenized preferably at 14,000 to 18,000 rpm for 1 to 3 minutes, more preferably at 16,000 rpm for 2 minutes It can be homogenized. The homogenization under the above conditions was able to prevent the formation of the film while minimizing the foaming of cream spaghetti sauce.
The method for producing the malt sprouted cream spaghetti sauce of the present invention more specifically includes
(a) Dissolve 1.4 to 1.8 g of butter in a pot preheated to 70 to 90 캜, add 1 to 1.4 g of garlic, 5 to 8 g of onion and 4 to 6 g of doenjang, Heating for 40 seconds;
(b) A mixture obtained by adding 36 to 50 g of fresh cream, 18 to 26 g of milk, 8 to 12 g of cheese and 9 to 13 g of water to the heated mixture of step (a) is heated at 80 to 100 ° C for 2 to 4 minutes ≪ / RTI > And
(c) homogenizing the heated mixture in step (b) at 14,000 to 18,000 rpm for 1 to 3 minutes, mixing 0.03 to 0.05 g of basil and 0.12 to 0.18 g of pepper,
More specifically,
(a) A mixture of 1.18 g of garlic, 6.32 g of onion and 4.98 g of doenjang was added to a pot preheated to 80 캜, and heated at 90 캜 for 30 seconds.
(b) heating a mixture obtained by adding 42.89 g of fresh cream, 21.94 g of milk, 9.88 g of cheese and 11.03 g of water to the heated mixture of step (a) at 90 DEG C for 3 minutes; And
(c) homogenizing the heated mixture in step (b) at 16,000 rpm for 2 minutes, and then mixing 0.04 g of basil and 0.15 g of pepper.
In the process for producing the malt sprouted cream spaghetti sauce according to the present invention, it is preferable that the sauces prepared by mixing the sauces with the ingredients (a) to (c) described above have a tasteless taste and a proper viscosity It was able to be made with creamy spaghetti sauce that was soft and excellent in taste and flavor, and the degree of preference was improved.
In addition, in the method of manufacturing the malt sprouted cream spaghetti sauce of the present invention, heating the ingredients in each step in the same conditions as described above does not lose the taste and flavor of each of the ingredients, so that the taste is smooth and has a viscosity suitable for cream spaghetti sauce , The flavor and the degree of preference were improved, so that a creamy spaghetti sauce having excellent sensory properties could be produced.
The present invention also provides a miso cream spaghetti sauce made by the above method.
Hereinafter, the present invention will be described in detail with reference to examples. However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.
1. Materials and manufacturing methods
1) Raw materials
The miso, onion and garlic used in the miso cream cream spaghetti sauce were purchased from the local food store in Wonju County, Jeonbuk Province. They were served with butter (milk), milk (dairy dairy), fresh cream (Danish), pepper (Ottogi), basil, The cheeses (daily dairy - top and bottom) were purchased from large grocery stores located in Deokjin-gu, Jeonju.
(2) Mixed ratio of miso cream spaghetti sauce added with miso
Table 1 shows the blending ratio of traditional doenjang added to the creamy spaghetti sauce by concentration (about 0, 1, 3, 5, 7, 10%).
Mixed ratio of miso cream spaghetti sauce added with doenjang (wt%)
material CON D1 D2 D3 D4 D5
butter 1.58 1.58 1.58 1.58 1.58 1.58
whipping cream 42.89 42.89 42.89 42.89 42.89 42.89
milk 21.94 21.94 21.94 21.94 21.94 21.94
Cheddar cheese 9.88 9.88 9.88 9.88 9.88 9.88
pepper 0.15 0.15 0.15 0.15 0.15 0.15
onion 6.32 6.32 6.32 6.32 6.32 6.32
garlic 1.19 1.19 1.19 1.19 1.19 1.19
basil 0.04 0.04 0.04 0.04 0.04 0.04
Miso 0.00 0.99 3.00 4.98 6.96 10.00
Purified water 16.01 15.02 13.00 11.03 9.05 6.01
total 100.00 100.00 100.00 100.00 100.00 100.00
2. Experimental Method
1) pH and total acid content
The pH was measured with a pH meter (Model Orion 3 Star, Thermo Fisher Scientific Inc., Waltham, MA, USA) after thoroughly homogenizing after adding 5 mL of sample and adding 45 mL of distilled water.
Total acetic acid content was obtained by adding 5 mL of sample and adding 45 mL of distilled water, homogenizing the solution thoroughly, titrating until the pH reached 8.3 with 0.1 N NaOH solution, and converting it into lactic acid amount.
2) Salinity
The salinity was calculated by multiplying the measured value with a dilution factor by using a digital salinometer (Model TM-30D, Takemura Electric Works Ltd., Tokyo, Japan) after taking 5 g of sample and adding 45 mL of distilled water.
3) sugar content
The sugar content was measured using a sugar meter (Model N2, Atago Ltd., Tokyo, Japan).
4) Chromaticity
L (Lightness), a (redness), and b (yellowness) values were plotted on a hunter scale using a colorimeter (Model SP-80, Tokyo Denshoku Co., Ltd., Tokyo, Japan).
5) Viscosity
The viscosity was measured by using a homogenizer (ULTRA-TURRAX, Advanced, US / IKA ULTRA-TURRAXT-25, Germany) and then measured using a viscometer (Brookfield Engineering Lab. . 4, rpm 60. The viscosity was measured by repeatedly measuring the sample three times to obtain an average value.
6) Sensory evaluation
The sensory evaluation was carried out on 20 graduate students and 20 college students of food engineering major in Chonbuk National University which had the highest ratio of eating out in the 20s and 30s. The color, flavor, sweetness, Scale method (1; very bad, 9; very good) was evaluated and statistically processed.
7) Statistical processing
The mean and standard deviation were calculated using the SPSS 12.0 statistical program and the significance was tested by ANOVA analysis and Duncan's multiple range test.
Example  1: Developed creamy spaghetti sauce with no coating
1) Establish the mixing ratio of cream spaghetti sauce
In order to determine the mixing ratio of cream spaghetti sauce, the experiment was carried out according to the ratio of cream and milk, the ratio of milk and purified water, and basil and pepper were also tested according to the addition amount, . The ratios used in the base of the final cream spaghetti sauce are shown in Table 2.
Crude spaghetti sauce compounding ratio (% by weight)
material CON
butter 1.58
whipping cream 42.89
milk 21.94
Cheddar cheese 9.88
pepper 0.15
onion 6.32
garlic 1.19
basil 0.04
Purified water 16.01
total 100.00
2) Coating inhibition experiment of cream spaghetti sauce
(1) Emulsifiers and additives
The degree of film formation was measured using a food additive and a pre-sorting method to remove the thin film formed on the surface of the prepared creamy spaghetti sauce. The cream spaghetti sauce prepared in the mixing ratio shown in Table 1 was allowed to stand at room temperature for 50 minutes, and only the film formed on the surface of the cream spaghetti sauce was separated and weighed. The addition of 0.1% each of lecithin and xanthan gum, which are food additives, to the weight of spaghetti sauce did not remove the coating, and it was also confirmed that the coatings were not removed as a result of 1% addition of whole flour, potato starch and maltodextrin ).
Figure 112015114575070-pat00001
(2) Homogenization treatment
Table 4 shows the results of removing the film of cream spaghetti sauce using a homogenizer. 250 mL of cream spaghetti sauce was treated at 16,000 rpm for 2 minutes and 5 minutes respectively. The coatings were formed in the non-homogenized control. When the temperature of the cream spaghetti sauce was lowered to 70 ° C or less during the homogenization treatment, the resulting coating was not formed by the homogenization 2 minutes treatment, and the coating was not formed even in the refrigerated storage. Cream spaghetti sauce was treated with homogeneous 5 minutes. As a result, it was confirmed that a lot of bubbles were formed due to homogeneity and thus it was not suitable for the production of sauce. As a result, the film formed during the production of the creamy spaghetti sauce was subjected to homogenization treatment at 16,000 rpm for 2 minutes to be inhibited and applied in the present manufacturing process.
Figure 112015114575070-pat00002
As a result of Example 1, a manufacturing process of a final creamy spaghetti sauce with no coating formed is shown in Fig.
Example  2: Quality characteristics of miso used in making spaghetti sauce
The results of pH, total acid content, salinity, and sugar content of doenjang added to miso cream cream spaghetti sauce are shown in Table 5, and the color of doenjang is shown in Table 6.
PH, total acid content, saltiness and sugar content of doenjang
pH Total acid content (%) Salinity (%) Brix (° Brix)
5.49 + 0.03 13.05 + 0.28 16.30 ± 0.52 28.33 + - 0.58
Color of miso
L a b
26.23 + 0.02 5.08 ± 0.08 10.23 + 0.02
Example  3: Doenjang cream spaghetti sauce pH  And Total  content
The pH and total acid content for the miso cream spaghetti sauce are shown in FIG. 2 and FIG. The pH of the control group was 6.38 ± 0.01, which was significantly decreased from 6.35 ± 0.03 to 6.05 ± 0.02 according to the addition of doenjang (Fig. 2). Total acid was 2.48 ± 0.13% in control group and 3.60 ± 0.33 ~ 4.84 ± 0.07% depending on added soybean paste (Fig. 3).
As the content of citric acid, the main acid component of doenjang, was increased, the pH of soybean paste cream spaghetti sauce was significantly lower than that of the control, and the total acid was significantly .
Example  4: Salinity of soybean paste cream spaghetti sauce added with soybean paste
The salinity of miso cream spaghetti sauce is shown in Fig. The content of doenjang additive cream spaghetti sauce was 5.87 ± 0.21 ~ 22.63 ± 0.31% as compared with that of control, which was higher than that of control (3.50 ± 0.10%). Considering that the commercial salted cream spaghetti sauce had a salinity of 11.53 ± 0.12 ~ 15.93 ± 0.12%, the salinity of D3 was 13.03 ± 0.06%, similar to that of commercial cream spaghetti sauce.
Example  5: Sugar content of miso cream spaghetti sauce with miso addition
The sugar content of the miso cream spaghetti sauce is shown in Fig. The sweetness was significantly increased with 12.6 ± 0.95 ~ 17.8 ± 1.00 ° Brix. However, D1, D2 and D3 added with doenjang were lower than the control 15.8 ± 0.15 ° Brix. As a result, the sugar content of D1, D2 and D3 was lower than that of the control, which is a level at which the salt content of doenjang does not directly affect the amount of sugar content. However, As the content of doenjang increased, the sugar content increased.
Example  6: The color of miso cream spaghetti sauce according to miso addition
Table 7 shows the chromaticity of miso cream spaghetti sauce. The L value indicating the lightness of the control was lower than that of the control with 69.32 ± 2.24, 61.09 ± 0.03 ~ 66.52 ± 1.73 in the case of miso, and the a value of redness was lower than that of the control with 0.49 ± 0.27 0.61 ± 0.03 to 1.10 ± 0.10. The value of b indicating yellowness was 13.29 ± 0.77 ~ 13.91 ± 0.29 for doenjang added samples, which was higher than the control value of 13.22 ± 0.88, but not significantly different. The results showed that the addition of Doenjang resulted in a significant decrease in the L value and no significant change in the yellow value b value. The value of a in red was different according to the addition of doenjang, and it was confirmed that the unique color of doenjang affected the miso cream spaghetti sauce.
Color of miso cream spaghetti sauce
Spaghetti Sauce Type L a b
CON 69.32 ± 2.24 a1 ) 0.49 ± 0.27 c 13.22 ± 0.88 a
D1 66.52 ± 1.73 b 0.61 ± 0.03 bc 13.91 ± 0.29 a
D2 66.19 + 0.19 b 0.83 ± 0.04 ba 13.62 ± 0.15 a
D3 66.01 + - 0.91 b 1.07 ± 0.16 a 13.29 ± 0.77 a
D4 63.12 + - 0.05 c 1.09 + 0.21 a 13.59 + 0.01 a
D5 61.09 + - 0.03 c 1.10 ± 0.10 a 13.61 ± 0.02 a
1) The same superscript in each column means no significant difference ( p <0.05)
Example  7: Viscosity of miso cream spaghetti sauce added with miso
The viscosity of the miso cream spaghetti sauce is shown in Fig. The viscosity was increased from 350 ± 60.83 to 1013 ± 30.55 cP, but the D1 was 350 ± 60.83 cP, which was lower than the control value of 380 ± 85.44 cP. As a result, in case of D2, D3, D4 and D5, the content of purified water decreased as the content of doenjang increased, so it was confirmed that the viscosity was higher than that of the control. The commercially available cream spaghetti sauces currently available have a viscosity of 892 ± 12.55 to 950 ± 30.55 cP. The viscosity of D3 and D4 is 907 ± 97.13 to 927 ± 30.55 cP, similar to the viscosity of commercial cream spaghetti sauce.
Example  8: Sensory evaluation of miso paste cream spaghetti sauce with miso
Table 8 shows the results of sensory evaluation of miso cream spaghetti according to the blend ratio. Sensory evaluation was performed by evaluating color, flavor, sweetness, salty taste, and general taste as evaluation items. The color of soybean paste cream spaghetti sauce showed higher preference than the control, but the color of D3 showed the highest preference. The addition of miso increased the preference scores compared to the control. However, at 7% and 10%, the preference score decreased sharply due to the unique meju effect of miso. Also, the sweetness and salty taste increased with the addition of doenjang, and decreased at 7% and 10%. Especially, salty taste was the most influential factor on food preference. D3 was the highest preference score of 6.8 ± 0.71 compared to 2.9 ± 0.64 of control.
Analysis of soybean paste cream spaghetti with soybean paste showed the highest preference in the addition of about 5% of six soybean paste (about 0%, 1%, 3%, 5%, 7%, and 10%). This suggests that 5% of doenjang additive is suitable for the preparation of cream spaghetti sauce added miso.
Sensory evaluation of miso cream spaghetti sauce
Item CON D1 D2 D3 D4 D5
color 6.9 ± 0.64 b1 ) 7.0 ± 0.53 b 7.1 ± 0.64 ba 7.8 ± 0.71 a 7.3 ± 0.71 ba 6.6 ± 0.74 b
incense 7.9 ± 0.83 a 7.0 ± 1.07 b 8.0 ± 0.76 a 8.1 ± 0.83 a 4.9 ± 0.64 c 2.9 ± 0.64 d
Salty taste 2.9 ± 0.64 d 4.3 ± 0.71 c 5.4 ± 0.52 b 6.8 ± 0.71 a 4.6 ± 0.52 c 3.3 ± 0.71 d
sweetness 5.5 ± 2.00 a 4.1 ± 0.83 b 6.1 ± 1.13 a 6.3 ± 1.04 a 5.9 ± 0.83 a 3.8 ± 0.89 b
Comprehensive
Likelihood
3.1 ± 0.99 c 3.5 ± 0.93 c 5.4 ± 0.52 b 7.1 ± 0.64 a 5.0 ± 0.53 b 2.8 ± 0.71 c
1) The same superscript in each row means no significant difference ( p <0.05)

Claims (4)

  1. (a) Dissolve 1.4 to 1.8 g of butter in a pot preheated to 70 to 90 캜, add 1 to 1.4 g of garlic, 5 to 8 g of onion and 4 to 6 g of doenjang, Heating for 40 seconds;
    (b) A mixture obtained by adding 36 to 50 g of fresh cream, 18 to 26 g of milk, 8 to 12 g of cheese and 9 to 13 g of water to the heated mixture of step (a) is heated at 80 to 100 ° C for 2 to 4 minutes &Lt; / RTI &gt; And
    (c) homogenizing the heated mixture in step (b) at 14,000 to 18,000 rpm for 1 to 3 minutes, and then mixing 0.03 to 0.05 g of basil and 0.12 to 0.18 g of pepper. Wherein the film formation is suppressed.
  2. delete
  3. delete
  4. delete
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고소하고 진한맛의 치즈크림소스~ 홈메이드 까르보나라~^^. 다음블로그, [online], 2013.03.01., 인터넷*
생크림없이 냉장고 털어~ '크림소스 만드는 법'. 티스토리, [online], 2013.09.24., 인터넷*
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