KR20080073684A - Dietary fiber sauce and food manufacturing process using it - Google Patents
Dietary fiber sauce and food manufacturing process using it Download PDFInfo
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- KR20080073684A KR20080073684A KR1020080068003A KR20080068003A KR20080073684A KR 20080073684 A KR20080073684 A KR 20080073684A KR 1020080068003 A KR1020080068003 A KR 1020080068003A KR 20080068003 A KR20080068003 A KR 20080068003A KR 20080073684 A KR20080073684 A KR 20080073684A
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- Prior art keywords
- sauce
- extract
- dietary fiber
- weight
- seaweed
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 25
- 235000013325 dietary fiber Nutrition 0.000 title claims abstract description 15
- 235000013305 food Nutrition 0.000 title abstract description 19
- 238000004519 manufacturing process Methods 0.000 title description 7
- 206010010774 Constipation Diseases 0.000 claims abstract description 12
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 12
- 208000008589 Obesity Diseases 0.000 claims abstract description 10
- 235000020824 obesity Nutrition 0.000 claims abstract description 10
- 239000007787 solid Substances 0.000 claims abstract description 10
- 238000000034 method Methods 0.000 claims abstract description 6
- 235000000885 Garcinia xanthochymus Nutrition 0.000 claims abstract description 5
- 241001116389 Aloe Species 0.000 claims abstract description 4
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 4
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 4
- 235000007862 Capsicum baccatum Nutrition 0.000 claims abstract description 4
- 244000068988 Glycine max Species 0.000 claims abstract description 4
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 4
- 235000011399 aloe vera Nutrition 0.000 claims abstract description 4
- 239000001728 capsicum frutescens Substances 0.000 claims abstract description 4
- 229940107702 grapefruit seed extract Drugs 0.000 claims abstract description 4
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 4
- 244000119461 Garcinia xanthochymus Species 0.000 claims abstract description 3
- 239000002994 raw material Substances 0.000 claims description 14
- 241001474374 Blennius Species 0.000 claims description 7
- 210000000577 adipose tissue Anatomy 0.000 claims description 7
- 241000251468 Actinopterygii Species 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 5
- 241000512259 Ascophyllum nodosum Species 0.000 claims description 4
- 238000000354 decomposition reaction Methods 0.000 claims description 4
- 235000021109 kimchi Nutrition 0.000 claims description 3
- 235000013550 pizza Nutrition 0.000 claims description 3
- 235000013405 beer Nutrition 0.000 claims description 2
- 235000013372 meat Nutrition 0.000 claims description 2
- 235000013622 meat product Nutrition 0.000 claims description 2
- 235000015277 pork Nutrition 0.000 claims description 2
- 239000003755 preservative agent Substances 0.000 claims description 2
- 230000002335 preservative effect Effects 0.000 claims description 2
- 235000013580 sausages Nutrition 0.000 claims description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims 1
- 229920001353 Dextrin Polymers 0.000 claims 1
- 239000004375 Dextrin Substances 0.000 claims 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims 1
- 235000013334 alcoholic beverage Nutrition 0.000 claims 1
- 235000019425 dextrin Nutrition 0.000 claims 1
- 235000019688 fish Nutrition 0.000 claims 1
- 235000015220 hamburgers Nutrition 0.000 claims 1
- 238000003756 stirring Methods 0.000 abstract description 7
- 244000269722 Thea sinensis Species 0.000 abstract description 6
- 239000005913 Maltodextrin Substances 0.000 abstract description 4
- 229920002774 Maltodextrin Polymers 0.000 abstract description 4
- 229940035034 maltodextrin Drugs 0.000 abstract description 4
- 235000013336 milk Nutrition 0.000 abstract description 4
- 239000008267 milk Substances 0.000 abstract description 4
- 210000004080 milk Anatomy 0.000 abstract description 4
- 241001107116 Castanospermum australe Species 0.000 abstract description 2
- 235000021279 black bean Nutrition 0.000 abstract description 2
- 235000012149 noodles Nutrition 0.000 abstract description 2
- 235000020991 processed meat Nutrition 0.000 abstract description 2
- 244000056139 Brassica cretica Species 0.000 abstract 1
- 235000003351 Brassica cretica Nutrition 0.000 abstract 1
- 235000003343 Brassica rupestris Nutrition 0.000 abstract 1
- 241000047339 Salicornia brachystachya Species 0.000 abstract 1
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 abstract 1
- 235000010460 mustard Nutrition 0.000 abstract 1
- 239000000203 mixture Substances 0.000 description 13
- 238000010411 cooking Methods 0.000 description 6
- 235000005911 diet Nutrition 0.000 description 6
- 230000037213 diet Effects 0.000 description 6
- 239000004615 ingredient Substances 0.000 description 5
- 239000003814 drug Substances 0.000 description 4
- 229940079593 drug Drugs 0.000 description 3
- 238000012856 packing Methods 0.000 description 3
- 240000004307 Citrus medica Species 0.000 description 2
- 241000593508 Garcinia Species 0.000 description 2
- 244000294411 Mirabilis expansa Species 0.000 description 2
- 235000015429 Mirabilis expansa Nutrition 0.000 description 2
- 235000021403 cultural food Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 235000013536 miso Nutrition 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 235000019643 salty taste Nutrition 0.000 description 2
- 239000013535 sea water Substances 0.000 description 2
- 235000013322 soy milk Nutrition 0.000 description 2
- 241001261506 Undaria pinnatifida Species 0.000 description 1
- 229940069521 aloe extract Drugs 0.000 description 1
- 102000038379 digestive enzymes Human genes 0.000 description 1
- 108091007734 digestive enzymes Proteins 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000020712 soy bean extract Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
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 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
-
- 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
-
- 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
- A23L33/30—Dietetic or nutritional methods, e.g. for losing weight
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/332—Promoters of weight control and weight loss
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/202—Algae extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/2118—Garcinia cambogia, hydroxycitric acid
Abstract
Description
본 발명은 변비나 비만에 도움을 줄 수 있는 여러 가지 원료들을 고형분 3％ 이상으로 추출한 추출액에 식이섬유 원료와 체지방 분해에 도움이 되는 원료를 첨가하여 소스 형태로 제조하는 기술 및 이를 이용한 식품제조방법에 관한 것이다.The present invention is a method for preparing a source form by adding a dietary fiber raw material and a raw material to help break down body fat to an extract obtained by extracting various raw materials with a solid content of 3% or more, and a food manufacturing method using the same It is about.
지금까지 변비나 비만의 예방이나 치료를 목적으로 하는 여러 형태의 제품(약품, 식품, 음료 등)들이 개발되어 시판되고 있으나 소비자들이 원하는 눈에 보이는 효과가 없거나 바쁘고 귀찮다는 이유 등으로 사용을 기피하고 있다. 본 발명은 변비나 비만증이 있는 사람이 식이섬유 함유 식품이나 약을 별도로 먹지 않고 일상 식생활에서 자연스럽게 섭취할 수 있도록 하기 위하여 변비나 비만에 도움이 될 수 있는 여러 가지 원료들을 기술적으로 가공하여 만들어진 소스를 식품제조 및 음식을 조리할 때 사용할 수 있게 하였다.Until now, various types of products (pharmaceuticals, foods, drinks, etc.) have been developed and marketed for the purpose of preventing or treating constipation and obesity, but they have been avoided for reasons such as lack of visible effects or busy and cumbersome. have. The present invention provides a source made by technically processing a variety of raw materials that can help constipation or obesity in order to allow people with constipation or obesity to eat naturally in daily diet without separately eating foods and medicines containing dietary fiber It can be used for food preparation and food cooking.
본 발명이 해결하고자 하는 과제는 음식문화의 변천으로 일반적인 식단에서 는 인체에 필요한 식이섬유가 절대 부족하여, 변비나 비만증으로 고생하는 사람들에게 도움을 주기 위함이 목적이다.The problem to be solved by the present invention is the change of food culture in the general diet is the absolute lack of dietary fiber necessary for the human body, the purpose is to help those suffering from constipation or obesity.
본 발명은 음식문화의 변천으로 식단이 서구화되고 육류위주로 바뀌어 식이섬유섭취가 부족하여 생길 수 있는 변비나 비만증이 있는 사람한테 도움을 주기 위하여 변비에 도움이 되는 원료와 식이섬유 원료, 그리고 체지방 분해에 도움이 되는 원료를 가공, 혼합하여 소스형태로 제조하고, 이를 각종 식품제조 및 음식을 조리할 때 적당량을 첨가 하여 사용 할 수 있게 한 것을 특징으로 한 기술이다.The present invention is to change the food culture westernized and changed to meat-oriented diet to help people with constipation or obesity, which can be caused by lack of dietary fiber intake to help constipation and dietary fiber raw materials, and body fat decomposition It is a technology characterized in that the raw materials are processed and mixed to prepare them in the form of sauces, which can be used by adding an appropriate amount when preparing various foods and cooking foods.
본 발명은 변비에 도움이 되는 원료들인 콩, 미역, 다시마, 함초, 알로에 등을 고형분 각3％ 이상의 추출액으로 가공하고 여기에 식이섬유 원료인 난소화성 말토 덱스트린과 체지방 분해에 도움이 되는 가르시니아 캄보지아 껍질추출물을 첨가하여 소스 형태로 만들었기 때문에, 각종 식품 제조나 음식을 조리할 때 사용하기에 용이하며 또한 변비나 비만증 그리고 체지방 분해에 도움이 되는 원료들로 만들어진 소스를, 각종 식품제조 및 음식을 조리할 때 첨가하여 섭취하면 별도로 식이섬유 함유식품이나 약을 먹지 않아도 일상적인 식생활에서 자연스럽게 변비나 비만에 도움이 되는 성분들을 섭취할 수가 있다.The present invention is processed soybean, seaweed, kelp, seaweed, aloe and the like, which are helpful for constipation, with an extract of solid content of 3% or more, and it is a dietary fiber raw material which is indigestible maltodextrin and garcinia cambogia bark which is helpful for body fat decomposition. Since the extract is added in the form of a sauce, it is easy to use when preparing various foods or cooking foods, and it is made of various ingredients for cooking constipation, obesity, and body fat decomposition. When added and consumed without dietary fiber-containing foods or medicines, you can eat ingredients that help constipation and obesity naturally in your daily diet.
본 발명은 식이섬유가 사람의 소화효소로는 소화되지 않고 체내에 흡수되어 에너지원으로는 작용하지 않지만 건강을 위하여 반드시 필요한 식이섬유 섭취와 체 내에 축적된 체지방을 분해하는 기능이 있는 물질을 이용하여 소스로 만들고 이소스를 각종식품제조 및 음식조리를 할 때 첨가하여 제조 되거나 조리된 식품이나 음식을 섭취하게 되면 일상 식생활에서 식이섬유 함유식품이나 약을 복용하지 않아도 변비나 비만등에 도움이 되는 성분들을 자연스럽게 섭취할 수 있게 한 기술로서 공정은 다음과 같다.The present invention is a dietary fiber is not digested by human digestive enzymes and absorbed into the body does not act as an energy source, but by using a substance that functions to ingest dietary fiber and decomposes body fat accumulated in the body, which is essential for health. When you make a sauce and add this sauce to various food manufacturing and cooking, you can eat foods or foods that are prepared or cooked to help constipation or obesity without taking dietary fiber-containing foods or medicines in your daily diet. As a technology that can be ingested naturally, the process is as follows.
1공정1 step
(가) 검은콩을 엄선하여 깨끗이 세척 후 고형분 3％ 이상의 추출액을 만든다.(A) Black beans are carefully selected and washed thoroughly to make an extract of 3% or more solids.
(나) 알로에를 엄선하여 깨끗이 씻고 잘게 썰어 고형분 3％ 이상의 추출액을 만든다.(B) Aloe is carefully selected, washed and chopped to make an extract of at least 3% solids.
(다) 다시마를 엄선하여 바닷물에 깨끗이 씻고 짠 맛을 줄이기 위하여 탈수기를 이용하여 탈수를 한 후 고형분 3％ 이상의 추출액을 만든다.(C) Selected kelp is washed clean in sea water and dehydrated using dehydrator to reduce salty taste, and then extract is made at 3% of solid content.
(라) 미역을 엄선하여 바닷물에 깨끗이 씻고 짠 맛을 줄이기 위하여 탈수기를 이용하여 탈수를 한 후 고형분 3％ 이상의 추출액을 만든다.(D) Select seaweed, wash it in sea water, dehydrate it using dehydrator to reduce salty taste, and make extract of solid content of 3% or more.
(마) 함초를 엄선하여 깨끗이 세척 후 고형분 3％ 이상의 추출액을, 만든다.(E) Carefully selects the seaweed and cleans it to make an extract of 3% or more solids.
2공정2 step
1공정에서 만들어진 추출액을 가온이 가능한 교반기에 투입하고 다음 공정에서 투입되는 원료들의 용해를 용이하게 하기 위하여 65℃∼75℃의 온도로 가열하며 교반한다.The extract prepared in step 1 is added to a stirrer that can be warmed, and stirred at a temperature of 65 ° C. to 75 ° C. in order to facilitate the dissolution of the raw materials introduced in the next step.
3공정3 step
교반을 계속하면서 식이섬유 원료인 난소화성 말토 덱스트린을 천천히 투입하고 완전히 녹을 때 까지 충분히 교반한다.While continuing stirring, slowly add the indigestible maltodextrin, a dietary fiber ingredient, and stir sufficiently until it is completely dissolved.
4공정4 step
3공정과 마찬가지로 교반을 계속하면서 체지방 분해에 도움이 되는 원료인 가르시니아 캄보지아 껍질추출물을 천천히 투입하고 완전히 녹을 때까지 충분히 교반한다.As in step 3, while continuing to stir, slowly add Garcinia Cambogia Bark Extract, a raw material that helps break down body fat, and stir until it is completely dissolved.
5공정5 step
4공정까지 투입된 원료들이 완전히 녹은 후 산도 조절제인 구연산을 투입하고 100℃까지 온도를 올린다.After the raw materials added up to step 4 are completely dissolved, citric acid, an acidity regulator, is added and the temperature is increased to 100 ° C.
6공정6 step
100℃에서 20∼30분 동안 교반한 후 가열을 중단하고 천연보존료인 자몽종자추출물을 투입한 후 20∼30분간 교반 후 포장한다. 상기의 공정을 거쳐 만들어질 소스제조에 필요한 각 원료의 혼합비율은 다음과 같다.After stirring at 100 ° C. for 20-30 minutes, the heating is stopped and the grapefruit seed extract, which is a natural preservative, is added and then packed after stirring for 20-30 minutes. The mixing ratio of each raw material required for the production of the source to be produced through the above process is as follows.
검은콩추출액, 알로에추출액, 다시마추출액, 미역추출액, 함초추출액 (고형분 각 3％ 이상)50％ 난소화성 말토 덱스트린 47.38％ 가르시니아 캄보지아 껍질추출물 2.2％ 구연산자몽종자추출물 0.02％이다.Black soybean extract, aloe extract, kelp extract, wakame extract, seaweed extract (more than 3% for each solid) 50% indigestible maltodextrin 47.38% Garcinia cambogia bark extract 2.2% citric acid grapefruit seed extract 0.02%.
위와 같은 혼합비율로 제조된 소스는 모든 식품의 제조나 조리시 첨가할 수 있으며,첨가량은 식품 본래의 성상에 변화를 주지 않을 정도로서 일상 식생활에서 쉽게 접할 수 있는 식품의 제조방법은 다음과 같다.Sauce prepared in the above mixing ratio can be added during the manufacture or cooking of all foods, the amount of addition does not change the nature of the food as a food production method that can be easily encountered in the daily diet as follows.
1. 된장; 완성된 된장에 1∼2％의 소스를 혼합하고 잘 섞은 후 포장한다.1. miso; Mix 1 ~ 2% of sauce with the finished miso, mix well and pack.
2. 간장; 완성된 간장에 2∼3％의 소스를 혼합하고 잘 섞은 후 포장한다.2. soy sauce; Mix 2 ~ 3% of sauce with the finished soy sauce, mix well and pack.
3. 고추장; 완성된 고추장에 1∼2％의 소스를 혼합하고 잘 섞은 후 포장한다.3. red pepper paste; Mix 1 ~ 2% of sauce with the finished red pepper paste, mix well and pack.
4. 면류(라면 등.); 1포 당 1∼2g정도의 소스를 비닐로 포장하고, 끓인 후 첨가하여 섭취한다.4. Noodles (ramen etc.); 1 ~ 2g sauce is packed in plastic bag, boiled, and then added.
5. 김치류; 각종 김치류의 양념을 만들때 1∼2％의 소스를 넣고 잘 섞은 후 담근다.5. Kimchi; When making various kinds of kimchi seasoning, add 1-2% sauce, mix well and soak.
6. 육가공제품; 각종 육가공제품(햄, 소시지, 돈까스 등)을 제조할 때 성형 전 단계에 1∼2％의 소스를 넣고 잘 섞은 후 성형한다.6. processed meat products; When manufacturing various meat products (ham, sausage, pork cutlet, etc.), 1 ~ 2% of sauce is added to the pre-molding stage, mixed well, and then molded.
7. 우유, 두유; 우유나 두유를 포장 전 단계에 2∼3％의 소스를 혼합하고 잘 섞은 후 포장한다.7. milk, soy milk; Milk or soy milk is mixed with 2% to 3% of sauce before the packaging, mixed well and packed.
8. 액상형태(유자차, 매실차 등)의 차 원료; 액상형태(유자차, 매실차 등)의 차 원료에 2∼3％의 소스를 혼합하고 잘 섞은 후 포장한다.8. Tea raw materials in liquid form (citron tea, plum tea, etc.); 2 ~ 3% sauce is mixed with tea raw materials in liquid form (citron tea, plum tea, etc.), mixed well, and then packaged.
9. 액젓; 액젓을 포장하기 전 단계에 2∼3％의 소스를 혼합하고 잘 섞은 후 포장한다.9. Fish sauce; Before packing the fish sauce, mix 2-3% sauce, mix well and pack.
10. 피자; 피자제조에 사용되는 재료를 혼합 할 때 1∼2％의 소스를 넣고 잘 섞은 후 제조한다.10. Pizza; When mixing the ingredients used to make pizza, add 1-2% sauce and mix well to prepare.
11. 어묵, 맛살; 어묵이나 맛살제조에 사용되는 재료를 혼합 할 때 1∼2％의 소스를 넣고 잘 섞은 후 제조한다.11. Fish paste, taste; When mixing ingredients used for making fish paste or flavored meat, add 1% to 2% of sauce and mix well.
12. 각종 캔 제품; 생선이나 과일 등의 제품을 포장하기 전 단계에 1∼2％의 소스를 혼합하고 잘 섞은 후 포장한다.12. Various can products; Before packing products such as fish or fruit, mix 1 ~ 2% of sauce and mix well before packing.
13.주류; 맥주를 제외한 각종 주류를 제조하여, 포장하기 전 단계에 1∼2％의 소스를 혼합하고 잘 섞은 후 포장한다.13.liquor; Various liquors, except beer, are prepared, mixed with 1% to 2% of sauce, mixed well, and packed before the packaging.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100972997B1 (en) * | 2008-09-11 | 2010-07-30 | 주식회사 마세다린 | Sauce composition for cooking chicken and manufacturing method therefor |
| CN103371354A (en) * | 2013-06-21 | 2013-10-30 | 宁波大学 | Sinonovacula constricta flavoured sauce and preparation method thereof |
| KR101397391B1 (en) * | 2012-06-26 | 2014-05-21 | 몽고식품 주식회사 | Composition of sauce for meat including Garcinia cambogia bark extract and the method of manufacturing thereof |
| KR101447697B1 (en) * | 2013-06-25 | 2014-10-07 | 건국대학교 산학협력단 | Emulsion sausages containing salicornia herbacea and the manufacturing method |
-
2008
- 2008-07-14 KR KR1020080068003A patent/KR20080073684A/en not_active Application Discontinuation
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100972997B1 (en) * | 2008-09-11 | 2010-07-30 | 주식회사 마세다린 | Sauce composition for cooking chicken and manufacturing method therefor |
| KR101397391B1 (en) * | 2012-06-26 | 2014-05-21 | 몽고식품 주식회사 | Composition of sauce for meat including Garcinia cambogia bark extract and the method of manufacturing thereof |
| CN103371354A (en) * | 2013-06-21 | 2013-10-30 | 宁波大学 | Sinonovacula constricta flavoured sauce and preparation method thereof |
| KR101447697B1 (en) * | 2013-06-25 | 2014-10-07 | 건국대학교 산학협력단 | Emulsion sausages containing salicornia herbacea and the manufacturing method |
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