KR20140055210A - Bibimbap sauce - Google Patents

Abstract

The present invention relates to a bibimbap source which enhances the flavor of the bibimpurface. The bibimbap source according to the present invention contains the added raw materials such as garlic, soybean flour, sesame, kelp, tomato, vinegar, ginger, onion, cider, and sake as main ingredients.
The present invention can be used as a source for all kinds of bibimental surfaces, and particularly provides a superior taste and flavor when added to a bibimental surface, It is more suitable for symbols.

Description

Bibimbap Sauce {Bibimbap Sauce}

In order to prevent adult diseases, obesity, and constipation caused by excessive calorie intake, fiber shortage, obesity, and salinization, modern nourishing sauces such as bibimyeon sauce

The present invention relates to a bibimbap source which enhances the flavor of the bibimpurface. More particularly, the present invention relates to a bibimyeon sauce containing added ingredients such as chopped garlic, soybean flour, sesame seeds, kelp soup, tomato juice, vinegar, ginger juice, onion juice, cider and sake.

Bibimyeon is a food that Koreans enjoy very much, usually putting various herbs, vegetables, and sauces based on meat, eggs, and red pepper paste as needed.

A lot of bibiments have been commercially available so far, and the source of the bibiments has been manufactured by each shop. However, the conventional bibim surface is mainly designed to harmonize with the flavor of cooked herbs.

The present invention has developed a bibimendo which uses raw raw material rather than cooked natural herb to prevent adult diseases, obesity and constipation due to excessive calorie intake, insufficient fiber, obesity, It recognizes the necessity of a bibimendo sauce suitable for the bibim face, and it is suitable for Koreans' taste.

40 to 60 parts by weight of at least 5 kinds of additional raw materials selected from the group consisting of garlic, soybean flour, sesame seeds, tomato juice, vinegar, ginger juice, onion juice, cider and sake, with 30 to 50 parts by weight of kochujang as main raw materials Features a bibimbap source.

It is a source of bibimyeon which is characterized by raw raw material, which is not cooked naturally, to prevent adult diseases, obesity, and constipation caused by excessive calorie consumption, lack of fiber, obesity, and salt intake.

The bibum surface source according to the present invention is superior to the conventional bibum surface source in terms of the bibimental surface including the cooked herb, the bibim surface made of the raw bean sprouts and the bibim surface made of the raw beef and vegetables as the main bib material . Particularly, the bibum surface source according to the present invention has a superior taste and flavor at the bibim face made of the raw bean sauce as the main beanbeam material, or the ash bibbe surface made of the raw bean curd and vegetables as the main bean bean material.

According to the present invention, there is provided a process for producing a fermented soybean curd according to the present invention, which comprises 30 to 50 parts by weight of kochujang as a main ingredient and 40 to 60 parts by weight of at least 5 kinds of additional raw materials selected from garlic, soybean flour, sesame seed oil, kelp soup, tomato juice, vinegar, ginger juice, onion juice, cider, Are provided.

The bibum surface source according to the present invention may be added in an amount depending on preference, but it is usually used in an amount of 5 - 30 g for a male adult of bibimba.

The bibum surface source of the present invention can provide excellent taste and flavor to any type of bibum surface.

According to a preferred embodiment, the bibimbap source of the present invention is a bibimbap sauce of the present invention comprising at least one selected from the group consisting of fresh beans, sesame leaves, cucumbers, soya beans, carrots, bellflower beetles, turfgrass, leek, It is used in an amount of about 10 - 20 g for one serving of bibimyeon (about 600 g) containing various raw vegetables such as cucumber, fennel, kale, parsley, mushroom and plantain, and beef roast and egg.

It is preferable that the bibum surface source of the present invention be stored in a sealed container at a low temperature in order to prevent loss of volatile components and flavor after production. More preferably, the source is preferably stored and used as soon as possible without storing it for a long time.

Claims (1)

40 to 60 parts by weight of at least 5 kinds of additional raw materials selected from the group consisting of garlic, soybean flour, sesame seeds, tomato juice, vinegar, ginger juice, onion juice, cider and sake, with 30 to 50 parts by weight of kochujang as main raw materials Features a bibimbap source.