KR20090028052A - A lacquer tree resin sauce for roasting an eel - Google Patents
A lacquer tree resin sauce for roasting an eel Download PDFInfo
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- KR20090028052A KR20090028052A KR1020070093314A KR20070093314A KR20090028052A KR 20090028052 A KR20090028052 A KR 20090028052A KR 1020070093314 A KR1020070093314 A KR 1020070093314A KR 20070093314 A KR20070093314 A KR 20070093314A KR 20090028052 A KR20090028052 A KR 20090028052A
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- South Korea
- Prior art keywords
- lacquer
- eel
- powder
- sauce
- true
- Prior art date
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- 235000015067 sauces Nutrition 0.000 title claims description 9
- 239000011347 resin Substances 0.000 title abstract 4
- 229920005989 resin Polymers 0.000 title abstract 4
- 244000044283 Toxicodendron succedaneum Species 0.000 title description 5
- 239000004922 lacquer Substances 0.000 claims abstract description 47
- 239000000843 powder Substances 0.000 claims abstract description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 5
- 239000007788 liquid Substances 0.000 claims abstract description 5
- 238000000034 method Methods 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 5
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 4
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 4
- 244000269722 Thea sinensis Species 0.000 claims abstract description 4
- 235000009569 green tea Nutrition 0.000 claims abstract description 4
- 229940029982 garlic powder Drugs 0.000 claims abstract description 3
- 238000010411 cooking Methods 0.000 claims description 14
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 claims description 6
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims description 6
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 claims description 6
- 229940010454 licorice Drugs 0.000 claims description 6
- 244000273928 Zingiber officinale Species 0.000 claims description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 4
- 235000008397 ginger Nutrition 0.000 claims description 4
- 239000002075 main ingredient Substances 0.000 claims description 4
- 241000234282 Allium Species 0.000 claims description 3
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 3
- 239000006188 syrup Substances 0.000 claims description 3
- 235000020357 syrup Nutrition 0.000 claims description 3
- 241000251468 Actinopterygii Species 0.000 claims 1
- 241001474374 Blennius Species 0.000 claims 1
- 244000303040 Glycyrrhiza glabra Species 0.000 claims 1
- 229920002472 Starch Polymers 0.000 claims 1
- 235000019698 starch Nutrition 0.000 claims 1
- 239000008107 starch Substances 0.000 claims 1
- RMTXUPIIESNLPW-UHFFFAOYSA-N 1,2-dihydroxy-3-(pentadeca-8,11-dienyl)benzene Natural products CCCC=CCC=CCCCCCCCC1=CC=CC(O)=C1O RMTXUPIIESNLPW-UHFFFAOYSA-N 0.000 abstract description 5
- QARRXYBJLBIVAK-UEMSJJPVSA-N 3-[(8e,11e)-pentadeca-8,11-dienyl]benzene-1,2-diol;3-[(8e,11e)-pentadeca-8,11,14-trienyl]benzene-1,2-diol;3-[(8e,11e,13e)-pentadeca-8,11,13-trienyl]benzene-1,2-diol;3-[(e)-pentadec-8-enyl]benzene-1,2-diol;3-pentadecylbenzene-1,2-diol Chemical compound CCCCCCCCCCCCCCCC1=CC=CC(O)=C1O.CCCCCC\C=C\CCCCCCCC1=CC=CC(O)=C1O.CCC\C=C\C\C=C\CCCCCCCC1=CC=CC(O)=C1O.C\C=C\C=C\C\C=C\CCCCCCCC1=CC=CC(O)=C1O.OC1=CC=CC(CCCCCCC\C=C\C\C=C\CC=C)=C1O QARRXYBJLBIVAK-UEMSJJPVSA-N 0.000 abstract description 5
- IYROWZYPEIMDDN-UHFFFAOYSA-N 3-n-pentadec-8,11,13-trienyl catechol Natural products CC=CC=CCC=CCCCCCCCC1=CC=CC(O)=C1O IYROWZYPEIMDDN-UHFFFAOYSA-N 0.000 abstract description 5
- DQTMTQZSOJMZSF-UHFFFAOYSA-N urushiol Natural products CCCCCCCCCCCCCCCC1=CC=CC(O)=C1O DQTMTQZSOJMZSF-UHFFFAOYSA-N 0.000 abstract description 5
- 238000009835 boiling Methods 0.000 abstract description 3
- 230000001954 sterilising effect Effects 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract description 2
- 241000252073 Anguilliformes Species 0.000 abstract 1
- 241000219357 Cactaceae Species 0.000 abstract 1
- 244000018795 Prunus mume Species 0.000 abstract 1
- 235000011158 Prunus mume Nutrition 0.000 abstract 1
- 241000015177 Saccharina japonica Species 0.000 abstract 1
- 244000062793 Sorghum vulgare Species 0.000 abstract 1
- 230000000694 effects Effects 0.000 abstract 1
- 235000015110 jellies Nutrition 0.000 abstract 1
- 239000008274 jelly Substances 0.000 abstract 1
- 235000019713 millet Nutrition 0.000 abstract 1
- 235000014102 seafood Nutrition 0.000 abstract 1
- 241000202807 Glycyrrhiza Species 0.000 description 5
- 244000305267 Quercus macrolepis Species 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 240000002234 Allium sativum Species 0.000 description 1
- 241000512259 Ascophyllum nodosum Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 description 1
- 102000004316 Oxidoreductases Human genes 0.000 description 1
- 108090000854 Oxidoreductases Proteins 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000001465 calcium Nutrition 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 244000045947 parasite Species 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 230000007103 stamina Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000011550 stock solution Substances 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 229940045997 vitamin a Drugs 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
- 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
-
- 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
- A23V2200/324—Foods, ingredients or supplements having a functional effect on health having an effect on the immune system
Abstract
Description
현재 장어구이를 주재료 로 하는 장어를 삶거나 굽거나 소스를 만드는 과정에서 장어뼈를 다린 육수만을 사용하였으며 이러한 조리용 옻 액(참 옻 진액)의 각종 면역성분을 남녀노소 누구나 쉽게 섭취할 수 있는 장어에 결합한 예와 그 제조방법에 관한 것은 알려진 적이 없다.Currently, only broth with eel bone is used in the process of boiling, grilling or making sauce with eel grilled as the main ingredient, and eel that can be easily consumed by anyone of all ages. There is no known example relating to and a method of manufacturing the same.
옻나무에서 추출한 조리용 옻 액(참 옻 진액)에다가 감초,다시마를 넣고 100 도씨 이상으로 14시간 끌 여 장어구이를 할 때 이용하여 어느 누구나 손쉽게 영양섭취를 할 수 있다는 것이다.Anyone can easily nourish it by using cooked lacquer extract (true lacquer extract) extracted from lacquer tree and adding licorice and shimama to grill it for 14 hours at 100 degrees Celsius or more.
본 발명은 옻나무의 우 루 시 올(옻 산) 성분은 살균력이 뛰어나며 부 폐하기 쉬운 장어요리에 있어서 소스의 살균을 도와 줄뿐 아니라 장어의 비린내 흙냄새를 제거함 으로 서 남 녀 노소 누구나 안심하고 장어요리를 통하여 영양을 섭취할 수 있다. 조리용 옻 액(참 옻 진액)을 이용하여 장어구이소스를 만드는 것으로 장어를 주재료로 하는 장어구이에 삶거나 굽는 과정에 기존의 물과 소스에 조리용 옻 액(참 옻 진액)을 이용하여 제조 함으로 서 조리용 옻 액(참 옻 진액)의 고유한 향과 맛은 물론 옻의 각종 면역성분을 장어구이를 통하여 누구나 섭취할 수 있도록 하는 조리용 옻 액(참 옻 진액)을 이용한 장어구이와 그 제조방법에 의한 According to the present invention, urushiol (Lactic acid) component of the lacquer tree has excellent sterilizing power and helps the sterilization of the sauce in eel dishes that are easy to disintegrate, as well as removing fishy soil smell of eel. Nutrition can be taken through. It is made by using cooking lacquer (true lacquer essence) in existing water and sauce during the process of boiling or grilling eel, which is the main ingredient of eel. Grilled Eel with Cooking Lacquer (True Lacquer Juice), which allows anyone to consume the unique flavor and taste of cooking Lacquer Juice (true lacquer essence) as well as various immune components of the lacquer By manufacturing method
것이다. 먼저 장어 (e e l)는 맛과 영양이 뛰어나서 스 테 미 너 음식으로 알려져 있는데 특히 불포화지방산과 단백질,비타민A,비타민B,비타민C,칼슘,철,인,탄수화물 등을 다량함유하고 있는 고단백 식품이다. 한편 조리용 옻 액(참 옻 진액)은 쌍떡잎식물 이 판화 군, 무 환자 나무,옻나무과의 낙엽교목으로 중국 원산이며 과거에 재배하던 것이 번져서 야생화 한 것이 있다. 나무껍질에 상처를 냈을 때 나오는 진을 옻이라고 하며 약용으로 사용한다. 옻나무는 정식 한 후 4 년째 부터 10년째 까지 수액인 옻을 채취한다. 채취방법에는 옻나무의 줄기외피에 상처를 수평으로 내면 수액이 흘러나오는데 이것을 채취한 것을 생 옻이라 하며 이것을 건조한 것을 마른옻이라고 한다. 옻의 주 성 분 은 우 루 시 올(u r u s h i l o)이며 처음에는 무색 투명하나 공기에 접촉하면 산화효소의 작용으로 검게 변하여 옻이 된다. 우루 시 올은 경도가 높고 아름다운 광택을 가지며 채취한 옻은 오래 저장하여도 변하지 않는다. 조선시대 의성 허준은(동의보감) 에 서 마른 옻이 어혈과 경맥불통 적취를 풀어주는 외에도 장을 잘 통하게 하고 기생충을 죽이며 피로를 다스린다고 적고 있다. 고서에서나 최근의 연구에서 참옻나무에서 수액을 채취하여 조리용 옻 액(참 옻 진액)으로 만들어 효능을 입증하고 조리용 옻 액(참 옻 진액) 에 함유되어있는 이러한 성분들이 인체의 면역력증진과 효능을 발휘하는 것을 보고한바 있다. will be. First, eel is known as a stamina food because of its excellent taste and nutrition. Especially, eel is a high protein food containing a large amount of unsaturated fatty acids, protein, vitamin A, vitamin B, vitamin C, calcium, iron, phosphorus, and carbohydrates. . On the other hand, cooking lacquer (true lacquer essence) is a deciduous arborescent of dicotyledonous plants, indigenous trees, and lacquer trees, native to China. The jin that comes out from the bark of the bark is called lacquer and is used for medicinal purposes. The lacquer is collected from the sap from 4 years to 10 years after planting. In the sampling method, the sap flows when the wound is placed horizontally on the trunk shell of the lacquer tree, and this is called raw lacquer and the dried one is called dry lacquer. The main component of the lacquer is urushiol (u r u s h i l o), which is colorless and transparent at first, but turns black when it comes into contact with air and becomes black by the action of oxidase. Urushiol has high hardness and beautiful luster, and collected lacquer does not change even after long storage. In the Joseon Dynasty, Hui-Jung Hee-Jun (Dong Bo-gam) writes that dried lacquer not only catches blood and meridians, but also makes the intestines better, kills parasites and controls fatigue. In ancient books and in recent studies, sap was collected from oak trees to produce cooking lacquer (true lacquer essence), which proves its effectiveness, and these ingredients contained in cooking lacquer (true lacquer essence) enhance the body's immunity and efficacy. It has been reported to exercise.
상기 목적을 달성하기 위한 수단으로 참옻나무에서 추출한 조리용 옻 액(참 옻 진액)을 물 10리터당 1.5리터의 조리용 옻 액(참 옻 진액),감초,다시마를 100 도씨 이상으로 14시간 다려 우려낸 조리용 옻 액(참 옻 진액)을 준비하고 이 조리 용 옻 액(참 옻 진액)을 장어를 삶고 굽거나 소스를 만들 때 이용한다.As a means to achieve the above object, the cooking lacquer extract (true lacquer essence) extracted from the oak tree is mixed with 1.5 liters of cooking lacquer (true lacquer essence), licorice, and daishima per 10 liters of water at 100 degrees Celsius or more. Prepare cooked lacquer essence (true lacquer essence) and use it to boil eel, bake or make sauce.
우 루 시 올(u r u s h i o l)을 함유하게 되어 장어구이에 인체에 대한 면역력도 함께 섭 할 수 있도록 한 것이다. 이를 위해 주재료로 참옻나무에서 채취한 조리용 옻 액(참 옻 진액)에 다시마,백년초,녹차 분말,감초,미 림,청주,레몬,매실 액,물엿,설탕,구운 마늘 분,구운 양파 분,생강 분을 각각 준비한다. 준비된 재료 중 조리용 옻 액(참 옻 진액),감초,다시마를 100 도씨 이상으로 14시간 다려 우려내어 걸러낸 원액의 상태로 준비하고 각종 양질의 재료로서 이물질이 제거된 상태의 것 을 사용한다.It contains urushiol (u r u s h i o l) so that the grilled eel can be immune to the human body. To this end, cooking lacquer (true lacquer essence) taken from the oak tree as main ingredients is kelp, baeknyeoncho, green tea powder, licorice, mirin, sake, lemon, plum liquid, syrup, sugar, roasted garlic powder, roasted onion powder, Prepare ginger each. Prepare cooked lacquer (true lacquer essence), licorice, and shimashima in at least 100 degrees Celsius for 14 hours, filtered, and prepared in the form of filtered stock solution. .
이와 같이 준비된 재료를 이용하여 조리용 옻 액(참 옻 진액)을 이용한 장어구이의 제조공정을 설명하면 다음과 같다. 먼저 물 100 용량 부,조리용 옻 액(참 옻 진액) 1~30 용량 부,다시마 1~30 용량 부,백년초 갈 은 것 1~5 용량 부,녹차 분 말 1~5 용량 부,감초 1~10 용량 부, 미 림 1~10 용량 부,청주 1~10 용량 부,껍질 체 간 레몬 10~25 용량 부,매실 액 1~10 용량 부,액 젖 5~15 용량 부,물엿 20~70 용량 ,설탕 20~50 용량 부,구운 마늘 분 1~20 용량 부,구운 양파 분 1~20 용량 부,생강 분 1~20 용량 부로 구성되는 조리용 옻 액(참 옻 진액)을 이용한 장어구이 소스이다.Referring to the manufacturing process of grilled eel using the cooking lacquer (true lacquer essence) using the material prepared as described above are as follows. First, 100 parts of water, 1 ~ 30 parts of cooking lacquer (true lacquer essence), 1 ~ 30 parts of Tashima, grind 1 ~ 5 parts of powder, 1-5 parts of green tea powder, 1 ~ 5 parts of licorice 10 parts by volume, Mirim 1 ~ 10 parts by volume, 1 ~ 10 parts by sake liquor, 10 ~ 25 parts by volume lemon hull, 1 ~ 10 parts by liquid plum, 5 ~ 15 parts by liquid milk, 20 ~ 70 parts by syrup It is a grilled eel sauce made with cooking lacquer (true lacquer essence) which consists of 20-50 parts of sugar, 1-20 parts of roasted garlic, 1-20 parts of roasted onion, 1-20 parts of ginger, and 1-20 parts of ginger. .
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101346386B1 (en) * | 2013-06-11 | 2014-01-02 | 박비자 | Onion sauce for roasting an eel and onion mixed with it |
| KR20160081647A (en) | 2014-12-31 | 2016-07-08 | 전북과학대학교 산학협력단 | Method for making eel sauce |
| KR20180077802A (en) | 2016-12-29 | 2018-07-09 | 고창군 | Manufacturing method of eel steak sauce containing rubus coreanus and the eel steak sauce produced thereform |
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2007
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101346386B1 (en) * | 2013-06-11 | 2014-01-02 | 박비자 | Onion sauce for roasting an eel and onion mixed with it |
| KR20160081647A (en) | 2014-12-31 | 2016-07-08 | 전북과학대학교 산학협력단 | Method for making eel sauce |
| KR20180077802A (en) | 2016-12-29 | 2018-07-09 | 고창군 | Manufacturing method of eel steak sauce containing rubus coreanus and the eel steak sauce produced thereform |
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