KR20090108970A - Sauce Added with Fruit and Oriental Medicine - Google Patents
Sauce Added with Fruit and Oriental Medicine Download PDFInfo
- Publication number
- KR20090108970A KR20090108970A KR1020080034340A KR20080034340A KR20090108970A KR 20090108970 A KR20090108970 A KR 20090108970A KR 1020080034340 A KR1020080034340 A KR 1020080034340A KR 20080034340 A KR20080034340 A KR 20080034340A KR 20090108970 A KR20090108970 A KR 20090108970A
- Authority
- KR
- South Korea
- Prior art keywords
- parts
- weight
- powder
- sauce
- minutes
- Prior art date
Links
- 235000015067 sauces Nutrition 0.000 title claims abstract description 46
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 39
- 229940124595 oriental medicine Drugs 0.000 title abstract 3
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 33
- 239000004278 EU approved seasoning Substances 0.000 claims abstract description 24
- 239000000843 powder Substances 0.000 claims abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 14
- 239000006188 syrup Substances 0.000 claims abstract description 14
- 235000020357 syrup Nutrition 0.000 claims abstract description 14
- 235000013311 vegetables Nutrition 0.000 claims abstract description 12
- 229920002472 Starch Polymers 0.000 claims abstract description 11
- 235000019698 starch Nutrition 0.000 claims abstract description 11
- 239000008107 starch Substances 0.000 claims abstract description 11
- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 claims abstract description 10
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 10
- 240000007124 Brassica oleracea Species 0.000 claims abstract description 9
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims abstract description 9
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 claims abstract description 9
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims abstract description 9
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 9
- 244000068988 Glycine max Species 0.000 claims abstract description 9
- 235000013372 meat Nutrition 0.000 claims abstract description 9
- 239000008213 purified water Substances 0.000 claims abstract description 8
- 235000000832 Ayote Nutrition 0.000 claims abstract description 6
- 235000009854 Cucurbita moschata Nutrition 0.000 claims abstract description 6
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims abstract description 6
- 244000070406 Malus silvestris Species 0.000 claims abstract description 6
- 235000015136 pumpkin Nutrition 0.000 claims abstract description 6
- 240000004244 Cucurbita moschata Species 0.000 claims abstract description 5
- 244000144730 Amygdalus persica Species 0.000 claims abstract description 3
- 244000241257 Cucumis melo Species 0.000 claims abstract description 3
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims abstract description 3
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims abstract description 3
- 235000006040 Prunus persica var persica Nutrition 0.000 claims abstract description 3
- 244000088415 Raphanus sativus Species 0.000 claims abstract description 3
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims abstract description 3
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 3
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 3
- 235000009508 confectionery Nutrition 0.000 claims abstract description 3
- 244000291564 Allium cepa Species 0.000 claims abstract 5
- 235000013305 food Nutrition 0.000 claims description 19
- 241000411851 herbal medicine Species 0.000 claims description 16
- 244000294411 Mirabilis expansa Species 0.000 claims description 10
- 235000015429 Mirabilis expansa Nutrition 0.000 claims description 10
- 235000013536 miso Nutrition 0.000 claims description 10
- 240000000599 Lentinula edodes Species 0.000 claims description 5
- 235000001715 Lentinula edodes Nutrition 0.000 claims description 5
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims description 4
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims description 4
- 235000009685 Crataegus X maligna Nutrition 0.000 claims description 4
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims description 4
- 235000009486 Crataegus bullatus Nutrition 0.000 claims description 4
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims description 4
- 235000009682 Crataegus limnophila Nutrition 0.000 claims description 4
- 240000000171 Crataegus monogyna Species 0.000 claims description 4
- 235000004423 Crataegus monogyna Nutrition 0.000 claims description 4
- 235000002313 Crataegus paludosa Nutrition 0.000 claims description 4
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 3
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 claims description 2
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 claims description 2
- 235000021016 apples Nutrition 0.000 claims description 2
- 238000010411 cooking Methods 0.000 claims description 2
- 229940010454 licorice Drugs 0.000 claims description 2
- 238000007789 sealing Methods 0.000 claims description 2
- 238000003756 stirring Methods 0.000 claims description 2
- 235000021018 plums Nutrition 0.000 claims 2
- 240000004670 Glycyrrhiza echinata Species 0.000 claims 1
- 241000220324 Pyrus Species 0.000 claims 1
- 235000021017 pears Nutrition 0.000 claims 1
- 239000000126 substance Substances 0.000 abstract description 12
- 244000303040 Glycyrrhiza glabra Species 0.000 abstract description 2
- 240000001987 Pyrus communis Species 0.000 abstract description 2
- 235000014443 Pyrus communis Nutrition 0.000 abstract description 2
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 abstract description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 abstract 1
- 235000005254 Allium ampeloprasum Nutrition 0.000 abstract 1
- 240000006108 Allium ampeloprasum Species 0.000 abstract 1
- 241001107116 Castanospermum australe Species 0.000 abstract 1
- 244000241235 Citrullus lanatus Species 0.000 abstract 1
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 abstract 1
- 241000657480 Crataegus pinnatifida Species 0.000 abstract 1
- 235000017159 Crataegus pinnatifida Nutrition 0.000 abstract 1
- 235000002722 Dioscorea batatas Nutrition 0.000 abstract 1
- 240000001811 Dioscorea oppositifolia Species 0.000 abstract 1
- 244000261559 Smilax china Species 0.000 abstract 1
- 235000000485 Smilax china Nutrition 0.000 abstract 1
- 235000021279 black bean Nutrition 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 12
- 235000019634 flavors Nutrition 0.000 description 12
- 241000234282 Allium Species 0.000 description 9
- 235000019640 taste Nutrition 0.000 description 9
- 240000007594 Oryza sativa Species 0.000 description 6
- 235000007164 Oryza sativa Nutrition 0.000 description 6
- 238000002156 mixing Methods 0.000 description 6
- 238000002360 preparation method Methods 0.000 description 6
- 235000009566 rice Nutrition 0.000 description 6
- 239000000203 mixture Substances 0.000 description 5
- 235000015277 pork Nutrition 0.000 description 5
- 235000000346 sugar Nutrition 0.000 description 4
- 241000605059 Bacteroidetes Species 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000013373 food additive Nutrition 0.000 description 3
- 239000002778 food additive Substances 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 3
- 235000013923 monosodium glutamate Nutrition 0.000 description 3
- 239000004223 monosodium glutamate Substances 0.000 description 3
- 235000012149 noodles Nutrition 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 208000011580 syndromic disease Diseases 0.000 description 3
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 2
- 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
- 240000004160 Capsicum annuum Species 0.000 description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 2
- 235000007862 Capsicum baccatum Nutrition 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 2
- REFJWTPEDVJJIY-UHFFFAOYSA-N Quercetin Chemical compound C=1C(O)=CC(O)=C(C(C=2O)=O)C=1OC=2C1=CC=C(O)C(O)=C1 REFJWTPEDVJJIY-UHFFFAOYSA-N 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 239000001728 capsicum frutescens Substances 0.000 description 2
- 235000013736 caramel Nutrition 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 239000002075 main ingredient Substances 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 230000001932 seasonal effect Effects 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 208000024891 symptom Diseases 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- CWVRJTMFETXNAD-FWCWNIRPSA-N 3-O-Caffeoylquinic acid Natural products O[C@H]1[C@@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-FWCWNIRPSA-N 0.000 description 1
- 208000004998 Abdominal Pain Diseases 0.000 description 1
- 101100004286 Caenorhabditis elegans best-5 gene Proteins 0.000 description 1
- PZIRUHCJZBGLDY-UHFFFAOYSA-N Caffeoylquinic acid Natural products CC(CCC(=O)C(C)C1C(=O)CC2C3CC(O)C4CC(O)CCC4(C)C3CCC12C)C(=O)O PZIRUHCJZBGLDY-UHFFFAOYSA-N 0.000 description 1
- 241000283153 Cetacea Species 0.000 description 1
- 241001454694 Clupeiformes Species 0.000 description 1
- 241000219122 Cucurbita Species 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
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical group OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 206010019133 Hangover Diseases 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- 206010052904 Musculoskeletal stiffness Diseases 0.000 description 1
- CWVRJTMFETXNAD-KLZCAUPSSA-N Neochlorogenin-saeure Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O CWVRJTMFETXNAD-KLZCAUPSSA-N 0.000 description 1
- 241001494479 Pecora Species 0.000 description 1
- ZVOLCUVKHLEPEV-UHFFFAOYSA-N Quercetagetin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=C(O)C(O)=C(O)C=C2O1 ZVOLCUVKHLEPEV-UHFFFAOYSA-N 0.000 description 1
- HWTZYBCRDDUBJY-UHFFFAOYSA-N Rhynchosin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=CC(O)=C(O)C=C2O1 HWTZYBCRDDUBJY-UHFFFAOYSA-N 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 230000000172 allergic effect Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000019513 anchovy Nutrition 0.000 description 1
- 208000010668 atopic eczema Diseases 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 235000001368 chlorogenic acid Nutrition 0.000 description 1
- CWVRJTMFETXNAD-JUHZACGLSA-N chlorogenic acid Chemical compound O[C@@H]1[C@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-JUHZACGLSA-N 0.000 description 1
- 229940074393 chlorogenic acid Drugs 0.000 description 1
- FFQSDFBBSXGVKF-KHSQJDLVSA-N chlorogenic acid Natural products O[C@@H]1C[C@](O)(C[C@@H](CC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O FFQSDFBBSXGVKF-KHSQJDLVSA-N 0.000 description 1
- 208000019902 chronic diarrheal disease Diseases 0.000 description 1
- BMRSEYFENKXDIS-KLZCAUPSSA-N cis-3-O-p-coumaroylquinic acid Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)cc2)[C@@H]1O)C(=O)O BMRSEYFENKXDIS-KLZCAUPSSA-N 0.000 description 1
- 235000021438 curry Nutrition 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 239000002934 diuretic Substances 0.000 description 1
- 230000001882 diuretic effect Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 239000011888 foil Substances 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000013617 genetically modified food Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- MWDZOUNAPSSOEL-UHFFFAOYSA-N kaempferol Natural products OC1=C(C(=O)c2cc(O)cc(O)c2O1)c3ccc(O)cc3 MWDZOUNAPSSOEL-UHFFFAOYSA-N 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000002985 plastic film Substances 0.000 description 1
- 229920006255 plastic film Polymers 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000005875 quercetin Nutrition 0.000 description 1
- 229960001285 quercetin Drugs 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 230000009885 systemic effect Effects 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Classifications
-
- 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
- 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
-
- 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
- A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
-
- 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
- A23L27/50—Soya sauce
-
- 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
- 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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Mycology (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
본 발명은 과일 한방 소스 및 그 제조방법에 관한 것으로, 보다 구체적으로는 화학조미료를 사용하지 않고, 과일과 천연조미료를 사용하는 한편, 한방약재를 첨가하여 제조한 건강에 이로우며 풍미가 향상된 과일 한방 소스 및 그 제조방법에 관한 것이다.The present invention relates to a fruit herbal sauce and a method of manufacturing the same, more specifically, using fruit and natural seasonings, without the use of chemical seasonings, while adding the herbal medicines to the health and flavor flavor improved fruit herbal The present invention relates to a sauce and a method of manufacturing the same.
소스라 함은 요리에 맛이나 빛깔을 내기 위하여 식품에 넣거나 위에 끼얹는 액체 또는 반 유동상태의 조미용액 총칭으로 각종 요리에 따라 다양한 종류의 것들이 있다. 소스를 면(麵)류 또는 밥(rice)에 얹어 비벼서 먹은 방식의 음식은 고래로부터 세계 도처에서 있어 왔고, 그 소스가 독특한 향미와 기호에 부합되는 경우에는 특색 있는 전형적인 기호식품으로 널리 보급되어 왔다. Sauce is a liquid or semi-flowing seasoning solution collectively placed in or on food to give a taste or color to a dish. There are various kinds according to various dishes. Foods eaten with sauce or noodles on rice have been from whales around the world, and have been widely used as typical typical foods when the sauce meets unique flavors and tastes. .
이러한 음식들의 전형적인 예로서는 밥, 즉 라이스 종류로서는 자장밥, 카레라이스, 하이라이스, 비빔밥 등이 거론될 수 있고, 면 종류로서는 스파게티, 자장면 등이 거론될 수 있고, 이들은 남녀노소에게 널리 소비되는 메뉴 중 하나이다. 한국, 중국, 일본 등지에는 특히 국물이나 소스와 버무린 면류의 소비 경향이 높은 편으로, 현재 다양한 맛과 영양소를 포함하는 면류를 수요자가 직접 요리하거나 음식점 등에서 제공해오고 있다.Typical examples of such foods may include rice, ie rice, jajangbap, curry rice, high rice, bibimbap, and the like, and spaghetti, jajangmyeon, and the like, which are widely consumed by young and old. In Korea, China, Japan, etc., consumption of soup, sauce, and mixed noodles is particularly high. Currently, noodles containing various flavors and nutrients are cooked by consumers or provided by restaurants.
국내에서는 기본적인 전통 양념으로서 된장, 고추장, 간장 등이 있고, 대게의 전통 음식들은 이러한 양념들을 기초로 조미를 하게 된다. 된장과 고추장은 그 자체가 한국적 미각의 본질이라고 할 만큼 거의 모든 한국 음식에 사용되어 왔으며, 특히 된장은 각종 아미노산 등이 풍부하여 영양의 면에서 우수한 알칼리성 식품이자 양념이다. 이러한 된장은 이전에는 주로 된장국, 쌈, 비빔밥, 나물무침 등에 사용되어 왔으나, 그 우수한 섭생효과와 향미가 아직 여러 용도로 개발되지는 못한 실정이다.In Korea, the basic traditional seasonings are miso, red pepper paste, and soy sauce, and the traditional crab is usually seasoned based on these seasonings. Doenjang and red pepper paste have been used in almost all Korean foods, as they are the essence of Korean taste. In particular, doenjang is an alkaline food and seasoning that is excellent in nutrition because it is rich in various amino acids. Such miso has been used mainly for miso soup, ssam, bibimbap, and namul, but its excellent dietary effects and flavors have not yet been developed for various purposes.
이들 중 된장은 다양한 방법을 통해 소스 형태로의 제조가 시도되고 있는데, 대한민국 등록특허 제10-0277429호에는 각종 야채를 볶은 후 된장과 혼합하고, 여기에 전분을 첨가하여 제조된 된장 볶음 소스가 개시되어 있다. 또한, 대한민국 특허출원 제10-1998-35951호에는 된장을 야채, 돼지고기 등과 함께 볶아 멸치 육수와 전분을 첨가하여 제조된 된장면 소스가 개시되어 있다.Doenjang has been tried in the form of sauce through a variety of methods, Republic of Korea Patent No. 10-0277429 is a variety of vegetables roasted and mixed with miso, and added to this starch miso stir-fried sauce is disclosed It is. In addition, Korean Patent Application No. 10-1998-35951 discloses a doenjang sauce prepared by adding anchovy broth and starch by roasting miso with vegetables, pork, and the like.
한편, 춘장은 중국된장이라고도 하며, 대두 또는 탈지 대두와 쌀, 보리, 밀 등의 곡류를 주원료로 하여 종국을 섞어 제국 한 다음 식염을 혼합하여 발효, 숙성시킨 후 캐러멜 색소 등을 첨가하여 제조하거나, 제국 후 식염, 캐러멜 색소 등을 혼합하여 발효, 숙성시켜 제조한 장류를 일컫는 것으로, 이 춘장을 야채, 육류와 함께 조리된 소스 형태의 음식이 자장이다. On the other hand, Chunjang is also known as Chinese soybean paste, soybeans or skim soybeans and grains such as rice, barley, wheat as the main ingredients, and then mixed with the empire and then mixed with salt, fermented and aged, and then prepared by adding caramel pigment, etc. It refers to jangjang prepared by fermentation and ripening by mixing salt, caramel pigment, etc. after the empire, and this is a sauce-type food prepared with vegetables and meat.
상기와 같은 된장 또는 춘장을 사용한 각종 소스의 제조에 있어서, 종래부터 다양한 맛을 내기 위한 감미료로서 화학조미료, 설탕, 소금 등의 식품첨가제가 첨가되어 왔다. 특히 자장의 경우 상기 식품첨가제 다량 첨가됨으로 인해 중국음식점 증후군(Chinese Syndrome)과 같은 증상이 나타날 수 있다. 또한, 다양한 화학조미료의 일 성분인 MSG(Monosodium glutamate)가 첨가된 식품을 섭취했을 때 10분 내지 20분 안에 전신 긴박감, 불쾌감, 근육의 경직 등의 증상이 일과성으로 45분간 나타날 수 있고, 과민 체질의 경우 공복 시 MSG를 0.03~0.05 ㎏을 섭취했을 경우 알레르기와 같은 부작용이 생기는 등 많은 폐해가 나타난다고 난다는 보고가 있다.In the preparation of various sauces using miso or chunjang as described above, conventionally, food additives such as chemical seasonings, sugars, and salts have been added as sweeteners for various flavors. In particular, the magnetic field may cause symptoms such as Chinese restaurant syndrome (Chinese Syndrome) due to the addition of a large amount of the food additive. In addition, when ingesting foods containing MSG (Monosodium glutamate), which is a component of various chemical seasonings, symptoms such as systemic urgency, discomfort, and muscle stiffness may appear transiently for 45 minutes within 10 to 20 minutes. In the case of fasting MSG 0.03 ~ 0.05 kg intake is reported that many adverse events such as allergic side effects occur.
본 발명자들은 상기와 같은 종래의 된장 또는 춘장류를 이용하여 제조된 소스의 문제점을 개선하고자 예의 연구를 거듭한 결과 본 발명에 이르게 되었다.The present inventors have made diligent research to improve the problems of the sauce prepared using the conventional doenjang or chunjangs as described above to the present invention.
따라서 본 발명의 목적은 종래 자장 소스가 가지고 있는 문제점, 즉 식품첨가제 등의 화학조미료가 다량 첨가되어 건강상의 위해를 끼칠 우려가 많은바 화학조미료를 일체 사용하지 않고 천연 과일 및 한약재를 사용하여 건강에 도움이 될 수 있고 맛있는 소스를 제공하는데 있다.Therefore, the object of the present invention is that the problem of the conventional magnetic field source, that is, a large amount of chemical seasonings such as food additives are likely to cause health risks. It can be helpful and provide a delicious sauce.
상기와 같은 본 발명의 목적은 소스의 주재료로서 된장 또는 춘장 , 또는 이 들의 혼합물을 사용하고 소스 첨가재로서 한약재 및 과일과 천연조미료를 혼합하여 소스 조성물을 제조함으로써 종래 인공조미료가 첨가된 소스 조성물과 비교하여 인체에 유해한 재료를 배제하면서도 건강과 맛이 증진되었음을 확인함으로써 달성되었다.The object of the present invention as described above is compared with the conventional sauce composition added artificial artificial seasoning by using a doenjang or chunjang, or a mixture thereof as a main ingredient of the sauce and preparing a sauce composition by mixing the herbal and fruit and natural seasoning as a sauce additive It was achieved by making sure that health and taste were enhanced while also excluding harmful ingredients.
본 발명은 고기류 100 중량부를 기준으로, 야채류 500 내지 550 중량부, 과일류 100 내지 125 중량부, 간장 10 내지 15 중량부, 된장 또는 춘장류 또는 이들의 혼합물 120 내지 150 중량부 , 천연조미료 5 내지 10 중량부, 조청엿 5 내지 10 중량부, 정제수 80 내지 100 중량부, 닭고기 분말 2 내지 5 중량부, 한방약재 2 내지 5 중량부 및 물 전분 25 내지 35 중량부로 구성된 과일 한방 소스를 제공한다.The present invention is based on 100 parts by weight of meat, vegetables 500 to 550 parts by weight, fruits 100 to 125 parts by weight, soy sauce 10 to 15 parts by weight, soybean paste or chunjang or mixtures thereof 120 to 150 parts by weight, natural seasonings 5 to Provided is a fruit herbal sauce consisting of 10 parts by weight, 5 to 10 parts by weight of crude syrup, 80 to 100 parts by weight of purified water, 2 to 5 parts by weight of chicken powder, 2 to 5 parts by weight of herbal medicine, and 25 to 35 parts by weight of water starch.
본 발명에 따른 과일 한방 소스에 있어서, 간장, 된장 또는 춘장류, 조청엿, 닭고기 분말은 일반적으로 소스 제조 시 첨가되는 양념류로서 그 첨가량도 일반적인 것으로, 조청엿으로는 맥아물엿 등 다른 것을 사용할 수도 있다. 또한 닭고기 분말이 양념 중 하나로서 화학조미료 대신 소스의 풍미를 돋우고 닭고기 향을 내기 위해 사용된다.In the herbal herbal sauce according to the present invention, soy sauce, soybean paste or chunjang, crude syrup, and chicken powder are generally added as sauces for the preparation of sauce, and the addition amount is also common, and other crude syrup such as malted syrup may be used. . Chicken powder is also one of the seasonings. It is used to flavor the chicken and flavor the sauce instead of chemical seasonings.
된장 또는 춘장류는 된장 또는 춘장 단독으로 첨가할 수 있고, 이들을 적당량 바람직하게는 1:1의 비율로 혼합하여 사용할 수 있다.Doenjang or chunjang may be added alone or in combination, and these may be used in an appropriate amount, preferably in a ratio of 1: 1.
본 발명에 따른 과일 한방 소스에 있어서, 고기류는 소고기, 돼지고기 및 닭고기로 구성된 군으로부터 선택된 고기류 1 종 또는 그 이상을 혼합하여 잘게 자르거나 갈아서 사용할 수 있고, 이들의 추출물을 사용할 수도 있다. 야채류로는 양 배추, 양파, 감자, 대파 및 호박으로 구성된 군으로부터 선택된 야채류 1 종 또는 그 이상을 혼합하여 취식이 가능한 크기로 썰어 사용할 수 있다.In the herbal herbal sauce according to the present invention, the meat may be used by mixing one or more meats selected from the group consisting of beef, pork, and chicken, and finely chopped or ground, and extracts thereof may be used. As vegetables, one or more vegetables selected from the group consisting of sheep cabbage, onions, potatoes, green onions, and pumpkins may be mixed and cut into sizes that can be eaten.
또한 과일류로는 사과, 매실, 매론, 배, 참외 및 복숭아로 구성된 군으로부터 선택된 과일류 1 종 또는 그 이상을 혼합하여 사용할 수 있다. 과일류는 과육을 갈아서 사용할 수 있고, 바람직하게는 제철 계절과일을 사용하는 것이 신선함 또는 경제적인 면에서 바람직할 것이다.In addition, the fruit can be used by mixing one or more of the fruit selected from the group consisting of apples, plum, plum, pear, melon and peach. Fruits can be used by grinding the pulp, and it is preferable to use seasonal seasonal fruits in terms of freshness or economics.
천연조미료는 종래의 소스에서 화학조미료 사용에 따른 문제점을 개선하기 위한 대용으로 사용한 것으로서, 양파가루, 표고가루, 무가루, 단호박가루 및 양배추가루로 구성된 군으로부터 선택된 천연조미료 1 종 또는 그 이상을 혼합하여 사용할 수 있고, 상기 천연조미료를 5 중량부 이하로 첨가하면 조미료로서 첨가하는 의미가 없고, 10 중량부 이상 첨가하는 경우 전체적인 소스 맛에 영향을 미치게 되어 바람직하지 않다.Natural seasonings are used as a substitute for improving the problems of using chemical seasonings in conventional sources, and mixed one or more natural seasonings selected from the group consisting of onion powder, shiitake powder, radish powder, sweet pumpkin powder and cabbage powder If the addition of the natural seasoning to 5 parts by weight or less is not meant to add as a seasoning, when added to 10 parts by weight or more is not preferred because it affects the overall taste of the sauce.
한방약재는 토복령, 산사, 감초 및 산약으로 구성된 군으로부터 선택된 한방약재 1 종 또는 그 이상을 혼합하여 사용할 수 있고, 상기 한방약재를 2 중량부 이하로 첨가하는 경유 약재로서 기능성을 발휘할 수 없게 되고, 5 중량부 이상 첨가하는 경우 전체적인 소스 맛에 영향을 미치게 되어 바람직하지 않다. 상기 산사는 쿠엘세틴, 오렐마놀산등 함유하고 있기 때문에 이뇨작용을 하며, 비타민B1, 비타민C, 칼로틴, 클로로겐산 등을 함유하고 있어 복통, 숙취, 건위, 소화불량, 만성설사에 효과가 있다. 특히 지방을 분해하는 효소가 있어 이 효소가 소화를 돕는 소화액 분비를 촉진시켜 일반인이 자장면을 먹을 때 우려하는 점을 해소하는 효과도 함께 제공한다. 토복령은 열을 내리고 습을 없애며 해독의 좋은 효과가 있다.Herbal medicines can be used by mixing one or more of the herbal medicines selected from the group consisting of Tobokyeong, Sansa, Licorice and acid medicines, and can not exhibit the functionality as a light oil medicine to add the herbal medicine to 2 parts by weight or less. When added in an amount of 5 parts by weight or more, the overall taste of the sauce is affected, which is not preferable. The acid is diuretic because it contains quercetin, orelmanolic acid, etc., and contains vitamin B1, vitamin C, carotene, chlorogenic acid, etc. It is effective in abdominal pain, hangover, dry stomach, dyspepsia, chronic diarrhea. In particular, there is an enzyme that breaks down fat, which promotes the digestion of digestive juices that help digestion, thus reducing the concerns of the general public when eating jajangmyeon. Tobokyeong lowers heat, eliminates moisture, and has a good detoxification effect.
물 전분은 소스의 전반적인 점도를 조정하기 위해 첨가되는 것으로 가열 및 혼합에 의한 제조를 원활하게 한다. Water starch is added to adjust the overall viscosity of the sauce to facilitate preparation by heating and mixing.
본 발명에 따른 과일 한방 소스는 다음과 같이 제조된다.Fruit herbal sauce according to the present invention is prepared as follows.
우선 150 내지 200 ℃ 달군 팬에 기름을 두르고, 고기류 100 중량부를 2분 30초 내지 3분 30초 동안 볶는다. First, oil is put in a 150-200 ° C moon group pan, and 100 parts by weight of meat is roasted for 2 minutes 30 seconds to 3 minutes 30 seconds.
이어서 상기 볶은 고기류에 야채류 500 내지 550 중량부, 과일류 100 내지 125 중량부, 간장 10 내지 15 중량부, 된장 또는 춘장류 120 내지 150 중량부 , 천연조미료 5 내지 10 중량부 및 조청엿 5 내지 10 중량부를 넣고 3분 내지 4분 동안 계속해서 교반하면서 볶는다. 다음으로 정제수 80 내지 100 중량부를 가하여 다시 2분 30초 내지 3분 30초 동안 볶고, 닭고기 분말 2 내지 5 중량부 및 한방약재 2 내지 5 중량부를 넣고 물 전분 25 내지 35 중량부로 농도를 맞춘 후, 1 내지 3분 동안 조리한다.Subsequently, 500 to 550 parts by weight of vegetables, 100 to 125 parts by weight of fruit, 10 to 15 parts by weight of soy sauce, 120 to 150 parts by weight of soybean paste or spring rolls, 5 to 10 parts by weight of natural seasonings and 5 to 10 syrups Add the parts by weight and fry with continuous stirring for 3-4 minutes. Next, add 80 to 100 parts by weight of purified water and fry again for 2 minutes 30 seconds to 3 minutes 30 seconds, add 2 to 5 parts by weight of chicken powder and 2 to 5 parts by weight of herbal medicine, adjust the concentration to 25 to 35 parts by weight of water starch, Cook for 1 to 3 minutes.
또한 본 발명은 상기에서 제조한 한방 과일 소스를 파우치에 담하 포장한 레토르트 식품을 제공한다.In another aspect, the present invention provides a retort food packaged in a pouch of the herbal fruit sauce prepared above.
레토르트 식품은 조리된 가공식품을 플라스틱 필름 또는 금속박을 다층으로 접착하여 다양한 모양으로 제조한 파우치에 충전한 후, 밀봉하고, 가압하에 살균한 것으로, 직접 또는 간단조리방법을 이용하여 식용할 수 있도록 한 것으로서, 보존성이 우수하고, 운반 및 저장이 용이한 인스턴트 식품이다.The retort food is a processed food prepared by filling a plastic film or metal foil in a multi-layered pouch, and then sealing and sterilizing it under pressure, so that the food can be edible using a direct or simple cooking method. It is an instant food which is excellent in preservability and easy to carry and store.
본 발명에 따른 과일 한방 소스 레토르트 식품은 식품공전상의 규정에 따라 118 내지 123℃에서 1.2 내지 2.0 kg/cm2의 압력으로 15 내지 40 분 동안 가열 살균하여 제조하는 것이 바람직할 것이다.Fruit herbal sauce retort food according to the present invention will be prepared by heat sterilization for 15 to 40 minutes at a pressure of 1.2 to 2.0 kg / cm 2 at 118 to 123 ℃ according to the regulations of the Food Code.
본 발명에 따른 과일 한방 소스는 화학조미료를 사용하지 않고, 과일과 천연조미료를 사용하는 한편, 한방약재를 첨가함으로써 건강유지 증진 뿐만 아니라 풍미 증진에도 우수한 효과가 있어 남녀노소가 음식 맛을 즐길 수 있는 기회를 제공하고, 문제가 되는 유전자 GMO식품, 유해식품, 인공조미료 증후군 등을 해결 할 수 있어 식품 제조업상 매우 유용한 발명인 것이다.Fruit herbal sauce according to the present invention does not use chemical seasonings, while using fruits and natural seasonings, by adding the herbal medicines have an excellent effect not only to promote health maintenance but also to enhance the flavor, so that young and old can enjoy food taste It is a very useful invention in the food manufacturing industry because it can provide opportunities and solve the problem gene GMO food, harmful food, artificial seasoning syndrome.
이하 본 발명의 바람직한 실시형태를 실시예를 참고로 보다 상세하게 설명한다. 하지만 본 발명의 방법이 이러한 실시예에 한정되는 것은 아니다.Hereinafter, preferred embodiments of the present invention will be described in more detail with reference to Examples. However, the method of the present invention is not limited to this embodiment.
실시예 1: 과일 한방 자장 소스의 제조Example 1 Preparation of Fruit Herbal Soy Sauce
먼저 180℃ 달군 팬에 기름을 두르고, 돼지고기 100g을 넣어 3분 동안 볶았다. 여기에 미리 손질한 야채 양배추, 양파를 500g, 과일 사과 115g, 간장 13g, 춘장 128g, 양파가루 4g, 표고가루 4g, 조청엿 8g를 넣고 3분 동안 볶았다. 이어서, 정제수 85mL을 넣고 다시 3분 동안 볶은 후, 닭고기 분말 3g과 토복령 12g 및 산사 12g을 넣고 물 전분 30g를 가하여 농도를 맞추었다.First put the oil in a pan 180 ° C. group, put 100g pork fry for 3 minutes. Here, pre-cleaned vegetable cabbage and onion 500g, fruit apple 115g, soy sauce 13g, chunjang 128g, onion powder 4g, shiitake powder 4g, 8 g of syrup syrup, and roasted for 3 minutes. Subsequently, after adding 85 mL of purified water and roasting for another 3 minutes, 3 g of chicken powder, 12 g of Tobok-ryeong, and 12 g of hawthorn were added thereto, and 30 g of water starch was added to adjust the concentration.
또한 비교를 위하여 과일 대신 설탕을, 천연조미료 대신 화학조미료를 넣는 한편, 한약재를 넣지 않고 종래의 자장 소스를 제조하였다.Also, for comparison, sugar was used instead of fruits, and chemical seasonings were used instead of natural seasonings, and conventional magnetic sauce was prepared without adding herbal medicines.
실시예 2: 과일 한방 된장 소스의 제조Example 2 Preparation of Fruit Herbal Miso Sauce
먼저 180℃ 달군 팬에 기름을 두르고, 돼지고기 100g을 넣어 3분 동안 볶았다. 여기에 미리 손질한 야채 양배추, 양파를 500g, 과일 사과 115g, 간장 13g, 된장 128g, 양파가루 4g, 표고가루 4g, 조청엿 8g를 넣고 3분 동안 볶았다. 이어서, 정제수 85mL을 넣고 다시 3분 동안 볶은 후, 닭고기 분말 3g과 토복령 12g 및 산사 12g을 넣고 물 전분 30g를 가하여 농도를 맞추었다.First put the oil in a pan 180 ° C. group, put 100g pork fry for 3 minutes. Here, pre-cleaned cabbage and onion 500g, fruit apple 115g, soy sauce 13g, soybean paste 128g, onion powder 4g, shiitake powder 4g, 8 g of syrup syrup, and roasted for 3 minutes. Subsequently, after adding 85 mL of purified water and roasting for another 3 minutes, 3 g of chicken powder, 12 g of Tobok-ryeong, and 12 g of hawthorn were added thereto, and 30 g of water starch was added to adjust the concentration.
또한 비교를 위하여 과일 대신 설탕을, 천연조미료 대신 화학조미료를 넣는 한편, 한약재를 넣지 않고 종래의 된장 소스를 제조하였다.Also, for comparison, sugar was used instead of fruit, and chemical seasonings were used instead of natural seasonings, and conventional doenjang sauce was prepared without adding herbal medicines.
실시예 3: 과일 한방 자장 소스의 제조Example 3: Preparation of Fruit Herbal Soy Sauce
먼저 180℃ 달군 팬에 기름을 두르고, 돼지고기 100g을 넣어 3분 동안 볶았다. 여기에 미리 손질한 야채 양배추, 양파를 500g, 과일 사과 115g, 간장 13g, 된장과 춘장 1:1 혼합물 128g, 양파가루 4g, 표고가루 4g, 조청엿 8g를 넣고 3분 동안 볶았다. 이어서, 정제수 85mL을 넣고 다시 3분 동안 볶은 후, 닭고기 분말 3g과 토복령 12g 및 산사 12g을 넣고 물 전분 30g를 가하여 농도를 맞추었다.First put the oil in a pan 180 ° C. group, put 100g pork fry for 3 minutes. Here, pre-cleaned vegetable cabbage, onion 500g, fruit apple 115g, soy sauce 13g, 128g of Doenjang and Chunjang 1: 1 mixture, onion powder 4g, 4g of shiitake powder, 8g of syrup syrup, and roasted for 3 minutes. Subsequently, after adding 85 mL of purified water and roasting for another 3 minutes, 3 g of chicken powder, 12 g of Tobok-ryeong, and 12 g of hawthorn were added thereto, and 30 g of water starch was added to adjust the concentration.
실험예 1: 과일 한방 소스의 관능평가Experimental Example 1: Sensory evaluation of fruit herbal sauce
상기 실시예 1 내지 3에서 제조한 한방 소스와 종래의 소스를 20명을 대상으로 관능평가를 수행하여 그 결과를 하기의 표 1에 나타내었다. 검사 항목을 전반적인 맛, 한방약재의 향미, 한방약재의 기호, 과일의 기호로 나누고, 각각에 대하여 가장 좋은 것을 5점, 좋음 4점, 보통 3점, 나쁨 2점, 아주 나쁨 1점 채점하였다.Sensory evaluation was performed on the herbal sauce prepared in Examples 1 to 3 and the conventional sauce for 20 people, and the results are shown in Table 1 below. The test items were divided into overall taste, flavor of herbal medicine, symbol of herbal medicine, and fruit, and scored the best 5 points, good 4 points, normal 3 points, bad 2 points, and very bad 1 point for each.
상기 표 1에 나타낸 바와 같이, 설탕 대신 과일을 사용하고, 화학 조미료 대신 천연조미료를 넣는 한편 한약재를 첨가한 본 발명의 과일 한방 소스가 종래의 소스에 비해 우수한 풍미를 나타냄이 확인되었다.As shown in Table 1, it was confirmed that the fruit herbal sauce of the present invention, which used fruit instead of sugar, added natural seasoning instead of chemical seasoning, and added the herbal medicine, showed superior flavor compared to the conventional sauce.
Claims (3)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020080034340A KR20090108970A (en) | 2008-04-14 | 2008-04-14 | Sauce Added with Fruit and Oriental Medicine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020080034340A KR20090108970A (en) | 2008-04-14 | 2008-04-14 | Sauce Added with Fruit and Oriental Medicine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20090108970A true KR20090108970A (en) | 2009-10-19 |
Family
ID=41552312
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020080034340A KR20090108970A (en) | 2008-04-14 | 2008-04-14 | Sauce Added with Fruit and Oriental Medicine |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20090108970A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101034987B1 (en) * | 2010-10-29 | 2011-05-17 | 한숙경 | Apple enzyme jerky containing apple enzyme and method for preparing the same |
| KR101041417B1 (en) * | 2010-08-11 | 2011-06-14 | 김귀태 | Making method of anchovy gravy soup |
| KR101226095B1 (en) * | 2012-08-06 | 2013-01-25 | 이철기 | Sauce for cooking and method for producing the same |
| KR101283199B1 (en) * | 2011-06-10 | 2013-07-05 | 주식회사 한일코리아 | Kimchi taste chicken breast sauce and manufacturing method thereof |
| KR20160102851A (en) * | 2015-02-23 | 2016-08-31 | 천덕상 | Abalone Soy sauce containing of plum extract and black taffy boil down with vegetable and chicken stock |
| JP2018522554A (en) * | 2015-07-13 | 2018-08-16 | シージェイ チェイルジェダン コーポレーションＣｊ Ｃｈｅｉｌｊｅｄａｎｇ Ｃｏｒｐｏｒａｔｉｏｎ | How to sterilize condiment sauce |
| KR102085456B1 (en) * | 2018-10-30 | 2020-03-05 | 박서연 | Manufacturing method of rice cake bar containing chicken sauce |
-
2008
- 2008-04-14 KR KR1020080034340A patent/KR20090108970A/en not_active Application Discontinuation
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101041417B1 (en) * | 2010-08-11 | 2011-06-14 | 김귀태 | Making method of anchovy gravy soup |
| KR101034987B1 (en) * | 2010-10-29 | 2011-05-17 | 한숙경 | Apple enzyme jerky containing apple enzyme and method for preparing the same |
| KR101283199B1 (en) * | 2011-06-10 | 2013-07-05 | 주식회사 한일코리아 | Kimchi taste chicken breast sauce and manufacturing method thereof |
| KR101226095B1 (en) * | 2012-08-06 | 2013-01-25 | 이철기 | Sauce for cooking and method for producing the same |
| KR20160102851A (en) * | 2015-02-23 | 2016-08-31 | 천덕상 | Abalone Soy sauce containing of plum extract and black taffy boil down with vegetable and chicken stock |
| JP2018522554A (en) * | 2015-07-13 | 2018-08-16 | シージェイ チェイルジェダン コーポレーションＣｊ Ｃｈｅｉｌｊｅｄａｎｇ Ｃｏｒｐｏｒａｔｉｏｎ | How to sterilize condiment sauce |
| KR102085456B1 (en) * | 2018-10-30 | 2020-03-05 | 박서연 | Manufacturing method of rice cake bar containing chicken sauce |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR20090108970A (en) | Sauce Added with Fruit and Oriental Medicine | |
| KR20150077484A (en) | Composition for Functional Sauce of Noodle Containing Fruits Concentration and Manufacturing Method | |
| KR20160007855A (en) | Seasoning source for smoked chicken, the preparing method thereof and the preparing method of smoked chicken using the same | |
| KR101106585B1 (en) | Hot pepper paste sauce for sashimi Bibimbab and Bibimbab comprising the same | |
| KR101121738B1 (en) | A method of preparing kimchi | |
| CN110973567A (en) | Composite seasoning sauce for stew pan and preparation method and application thereof | |
| KR101742395B1 (en) | Method of cooking Broth for Relief the Hangover | |
| KR102108609B1 (en) | Manufacturing method of source composition for rice cake | |
| KR100534242B1 (en) | Instant octopus panbroil sauce and method for manufacturing of the same | |
| KR100398938B1 (en) | Method for Manufacturing a functional Pork Cutlet | |
| Kim et al. | A list of phenylalanine to protein ratios for common foods | |
| KR20130071299A (en) | Spices sauce contain salted shrimps in cave for beef and method for making same | |
| KR101006723B1 (en) | Composition for boned rib of pork Sauce comprising Traditional Soybean Sauce and Method Thereof | |
| KR20180103539A (en) | A method for preparing baby food using tilefish | |
| KR101914414B1 (en) | Manufacturing method of low calorie health Bibimbab | |
| KR20030062648A (en) | Manufacturing method of Korean hot pepper paste | |
| KR100997346B1 (en) | The manufacturing method of ice-noodle using swellfish | |
| KR101184747B1 (en) | Natural sauce for noodle hash | |
| KR101703131B1 (en) | fat smell free vinegar sauce including sweet and sour pork | |
| CN110934280A (en) | Braised pot spicy sauce and preparation method and application thereof | |
| KR102233179B1 (en) | A manufacturing method of seasoned sauce for chicken | |
| KR102567372B1 (en) | Sauce composition of jjageuli stew and manufacturing methods thererof | |
| KR102388432B1 (en) | Tteokbokki with stuffing and manufacturing method for the same | |
| KR101633714B1 (en) | Method for producing soybean paste sauce using waxy barley and soybean paste sauce produced by same method | |
| KR101425153B1 (en) | Manufacturing method for kimchi containing multivitamin and kimchi thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| E601 | Decision to refuse application |