KR20210002207A - Manufacturing method for red pepper paste sauce for sashimi Bibimbab and red pepper paste sauce manufactured therefrom - Google Patents

Manufacturing method for red pepper paste sauce for sashimi Bibimbab and red pepper paste sauce manufactured therefrom Download PDF

Info

Publication number
KR20210002207A
KR20210002207A KR1020190077067A KR20190077067A KR20210002207A KR 20210002207 A KR20210002207 A KR 20210002207A KR 1020190077067 A KR1020190077067 A KR 1020190077067A KR 20190077067 A KR20190077067 A KR 20190077067A KR 20210002207 A KR20210002207 A KR 20210002207A
Authority
KR
South Korea
Prior art keywords
sauce
sashimi
red pepper
pepper paste
parts
Prior art date
Application number
KR1020190077067A
Other languages
Korean (ko)
Other versions
KR102318226B1 (en
Inventor
김기돈
Original Assignee
김기돈
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 김기돈 filed Critical 김기돈
Priority to KR1020190077067A priority Critical patent/KR102318226B1/en
Publication of KR20210002207A publication Critical patent/KR20210002207A/en
Application granted granted Critical
Publication of KR102318226B1 publication Critical patent/KR102318226B1/en

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L23/00Soups; Sauces; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23DEDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/007Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
    • A23L11/20
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L11/00Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/50Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L25/00Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/30Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10Natural spices, flavouring agents or condiments; Extracts thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/105Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/14Dried spices
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20Synthetic spices, flavouring agents or condiments
    • A23L27/204Aromatic compounds
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30Artificial sweetening agents
    • A23L27/33Artificial sweetening agents containing sugars or derivatives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30Artificial sweetening agents
    • A23L27/33Artificial sweetening agents containing sugars or derivatives
    • A23L27/35Starch hydrolysates
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L29/00Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L3/00Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/36Freezing; Subsequent thawing; Cooling
    • A23L3/363Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in form of powder, granules, or flakes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • A23L7/104Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12JVINEGAR; PREPARATION OR PURIFICATION THEREOF
    • C12J1/00Vinegar; Preparation or purification thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00Processes
    • A23V2300/24Heat, thermal treatment

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Organic Chemistry (AREA)
  • Genetics & Genomics (AREA)
  • Microbiology (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Biotechnology (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Botany (AREA)
  • Agronomy & Crop Science (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

The present invention relates to a method for manufacturing a red pepper paste sauce for sashimi bibimbap and a red pepper paste sauce for sashimi bibimbap manufactured therefrom. When the sauce is manufactured by the method of the present invention and eaten with sashimi bibimbap, the sauce has an excellent effect in reducing the fishy smell and fishy taste of sashimi contained in sashimi bibimbap. Thus, it is possible to provide the red pepper paste sauce for sashimi bibimbap with improved sensory quality.

Description

회 비빔밥용 고추장 소스의 제조방법 및 이로부터 제조된 회 비빔밥용 고추장 소스 {Manufacturing method for red pepper paste sauce for sashimi Bibimbab and red pepper paste sauce manufactured therefrom} Manufacturing method for red pepper paste sauce for sashimi bibimbap and red pepper paste sauce for sashimi bibimbap made therefrom {Manufacturing method for red pepper paste sauce for sashimi Bibimbab and red pepper paste sauce manufactured therefrom}

본 발명은 회 비빔밥용 고추장 소스의 제조방법 및 이로부터 제조된 회 비빔밥용 고추장 소스에 관한 것이다.The present invention relates to a method for preparing a red pepper paste sauce for sashimi bibimbap and a red pepper paste sauce for sashimi bibimbap prepared therefrom.

소스(sauce)는 요리의 맛과 색을 살려주므로 시식자의 식욕을 향상시킨다. 종래에 알려진 소스는 대부분 요리의 맛이나 색채를 보충하는데 사용되어 왔으나, 최근에는 관능성 뿐만 아니라 영양학적으로도 도움이 될 수 있는 소스에 대한 연구가 이루어지고 있다.Sauce enhances the taste and color of the dish, thus enhancing the appetite of the taster. Conventionally known sauces have been used to supplement the taste or color of most dishes, but recently, studies on sauces that can be useful not only in organoleptic properties but also nutritionally have been conducted.

초고추장은 어패류 숙회, 채소 숙회, 회 등에 가장 많이 곁들여 먹는 소스로 기호에 따라 재료가 다르지만 주로 고추장에 식초, 설탕, 물 등을 섞어 만든다. 특히 회와 초고추장을 함께 먹으면 회의 단백질과 고추의 비타민 C, 비타민 A, 카로틴, 칼슘을 동시에 섭취할 수 있다는 장점이 있으므로, 회를 섭취할 때 고추장의 독특한 향미와 영양가를 그대로 유지하면서도 소비자의 기호도를 충족시킬 수 있는 소스가 필요하다.Chogochujang is the most common sauce served with seafood, vegetables, and sashimi. The ingredients vary according to preference, but are mainly made by mixing red pepper paste with vinegar, sugar, and water. In particular, if you eat sashimi and chogochujang together, you can consume sashimi protein, vitamin C, vitamin A, carotene, and calcium of red pepper at the same time, so when you consume sashimi, you can maintain the unique flavor and nutritional value of red pepper paste while maintaining consumer preference. You need a source that can be met.

비빔밥은 계절에 따라 재료를 달리하여 밥과 비벼먹는 것으로, 여러 가지 양념과 야채를 조화롭게 섞어 먹기 때문에 다이어트 음식이나 건강식으로도 손색이 없다. 일반적으로는 밥을 보기 좋은 대접에 담고 그 위에 미리 만들어 둔 여러 가지 나물이나 야채, 고기, 달걀, 육회, 생선회 등을 더한 다음 고추장을 베이스로 하는 소스를 넣어 비벼 먹는데, 비빔밥의 맛은 대부분 소스에 의해서 좌우되므로 소비자의 기호도를 충족시킬 수 있는 소스가 요구된다.Bibimbap is eaten with rice with different ingredients depending on the season, and it is good for diet or healthy food because it is eaten by mixing various seasonings and vegetables in harmony. In general, rice is put in a nice bowl, and then various herbs, vegetables, meat, eggs, meat, sashimi, etc. that have been made in advance are added to it, and then mixed with a sauce based on gochujang. Most of the taste of bibimbap is in the sauce. Because it is influenced by, a source that can satisfy consumers' preference is required.

한편, 회 비빔밥용 고추장 소스에 관련된 선행문헌으로 한국등록특허 제10-1106585호에는 고추장, 물엿, 마늘, 식초, 녹차 가루, 설탕, 사이다, 후추, 빙초산, 생강즙, 볶음통깨, 들기름, 사과 및 배로 이루어진 회 비빔밥용 고추장 소스에 대해 개시되었고, 한국공개특허 제10-2017-0085266호에는 숙성시킨 다진 양파와 레몬, 생강, 매실액을 첨가한 초고추장에 대해 개시되었고, 선행논문 [김은량 등, Korean J. Food Preserv., 14(5), 516-525, 2007]에는 녹차추출물을 첨가한 초고추장에 대해 개시된 바 있다. 그러나, 회 비빔밥용 고추장 소스에 있어서 생선회가 지닌 비린내 및 비린맛을 개선하기 위해 마늘과 올레오레진캡시컴을 올리브유에 볶고 이를 초고추장에 혼합한 소스에 대해서는 아직까지 개시된 바가 없다.On the other hand, as a prior document related to red pepper paste sauce for sashimi bibimbap, Korean Patent No. 10-1106585 discloses red pepper paste, starch syrup, garlic, vinegar, green tea powder, sugar, cider, pepper, glacial acetic acid, ginger juice, fried whole sesame seeds, perilla oil, apples and pears. A red pepper paste sauce for sashimi bibimbap was disclosed, and Korean Patent Laid-Open Patent No. 10-2017-0085266 discloses a super red pepper paste added with aged chopped onion, lemon, ginger, and plum liquid, and the preceding paper [Kim Eun-ryang et al., Korean J Food Preserv., 14(5), 516-525, 2007] discloses super red pepper paste added with green tea extract. However, in order to improve the fishy smell and fishy taste of sashimi in the red pepper paste sauce for sashimi bibimbap, the sauce in which garlic and oleoresin capsicum are fried in olive oil and mixed with super red pepper paste has not yet been disclosed.

한국등록특허 제10-1106585호, 회 비빔밥용 고추장 소스 및 상기 고추장 소스를 함유한 비빔밥, 2012년 01월 10일, 등록.Korean Patent Registration No. 10-1106585, red pepper paste sauce for raw bibimbap and bibimbap containing the red pepper paste sauce, registered on January 10, 2012. 한국공개특허 제10-2017-0085266호, 숙성시킨 다진 양파와 레몬즙, 매실액을 첨가한 초고추장, 2017년 07월 24일, 등록.Korean Patent Laid-Open Publication No. 10-2017-0085266, Chogochujang added with ripened chopped onion, lemon juice, and plum liquid, registered on July 24, 2017.

김은량 등, 녹차추출물을 첨가한 초고추장의 품질향상, Korean J. Food Preserv., 14(5), 516-525, 2007.Kim Eun-ryang et al. Quality Improvement of Chogochujang Added Green Tea Extract, Korean J. Food Preserv., 14(5), 516-525, 2007.

본 발명의 목적은 생선회의 비린내 및 비린맛이 저감되어 관능적 품질이 향상된 회 비빔밥용 고추장 소스의 제조방법 및 이로부터 제조된 회 비빔밥용 고추장 소스를 제공하는 데 있다.An object of the present invention is to provide a method for preparing a red pepper paste sauce for sashimi bibimbap with improved organoleptic quality by reducing the fishy smell and fishy taste of sashimi, and a red pepper paste sauce for sashimi bibimbap prepared therefrom.

본 발명은 회 비빔밥용 고추장 소스의 제조방법에 관한 것으로, The present invention relates to a method of manufacturing a red pepper paste sauce for sashimi bibimbap,

(1공정) 올리브유에 마늘 및 올레오레진캡시컴을 혼합한 다음 가열하여 1차 소스를 만드는 단계;(Step 1) mixing garlic and oleoresin capsicum in olive oil and heating to make a primary sauce;

(2공정) 상기 1공정에서 가열한 1차 소스를 실온의 온도가 되도록 냉각하는 단계;(Step 2) cooling the primary source heated in Step 1 to a room temperature;

(3공정) 고추장에 상기 2공정에서 제조한 1차 소스, 물, 사이다, 식초, 고춧가루, 물엿, 설탕, 후추 및 깨를 혼합하여 2차 소스를 만드는 단계; 및(Step 3) making a second sauce by mixing the first sauce prepared in the second step, water, cider, vinegar, red pepper powder, starch syrup, sugar, pepper and sesame seeds in gochujang; And

(4공정) 상기 3공정의 2차 소스를 0~5℃에서 12~72시간 동안 숙성하는 단계; 를 포함한다.(Step 4) aging the secondary source of the third step at 0 to 5°C for 12 to 72 hours; Includes.

상기 1공정은 회 비빔밥에 포함되는 생선회의 비린내 및 비린맛을 저감시키기 위한 단계로, 올리브유에 마늘 및 올레오레진캡시컴을 혼합한 다음 가열하는 단계를 포함한다. 상기 올리브유 대신 포도씨유, 카놀라유 등 특별히 이에 제한되지 않고 다양한 종류의 기름을 사용할 수 있으나, 발연점이 낮은 들기름 또는 참기름(발연점이 110~140℃에 해당)은 가열시 기름이 타고 산패되어 맛과 향이 변하므로 사용하지 않는 것이 좋다. 상기 마늘은 통마늘을 사용하는 것 보다는 간 마늘 또는 다진 마늘을 사용하는 것이 볶는 시간도 단축되고 향후 2차 소스와 혼합시 용이하므로 바람직하다.The first step is a step for reducing the fishy smell and taste of sashimi contained in sashimi bibimbap, and includes mixing garlic and oleoresin capsicum in olive oil and then heating. Instead of the olive oil, grapeseed oil, canola oil, etc. are not particularly limited and various types of oil may be used, but perilla oil or sesame oil with a low smoking point (corresponding to a smoking point of 110 to 140°C) is burnt when heated and the taste and aroma change. It is recommended not to use it. The garlic is preferably ground or minced garlic rather than whole garlic because the roasting time is shortened and it is easy to mix with the secondary sauce in the future.

또한 상기 올리브유, 마늘 및 올레오레진캡시컴은 올리브유 100중량부에 마늘 50~70중량부 및 올레오레진캡시컴 0.1~0.5중량부로 혼합한 후 80~140℃에서 1~15분 동안 가열하여 1차 소스를 제조하며, 바람직하게는 90~130℃에서 1~5분 동안 가열한다. 그러나 상기 혼합조건을 벗어나서 올리브유, 마늘 및 올레오레진캡시컴을 혼합하는 경우 회 비빔밥에 포함되는 생선회의 비린내 및 비린맛을 저감시키는 효과가 낮아 바람직하지 않으며, 상기 가열조건을 벗어나서 1차 소스를 제조하는 경우 마늘이 타서 쓴맛이 강해지거나 최종 제조된 고추장 소스의 관능적 품질이 낮아져 바람직하지 않다. In addition, the olive oil, garlic and oleoresin capsicum are mixed with 50 to 70 parts by weight of garlic and 0.1 to 0.5 parts by weight of oleoresin capsicum in 100 parts by weight of olive oil, and then heated at 80 to 140°C for 1 to 15 minutes. To prepare a primary sauce, and preferably heated at 90 to 130° C. for 1 to 5 minutes. However, when olive oil, garlic, and oleoresin capsicum are mixed outside the above mixing conditions, the effect of reducing the fishy smell and fishy taste of sashimi contained in sashimi bibimbap is low, which is not preferable, and the primary source is outside the above heating conditions. In the case of manufacturing, the bitter taste becomes strong due to the burning of garlic, or the organoleptic quality of the final prepared gochujang sauce is lowered, which is not preferable.

상기 2공정은 1공정에서 가열한 1차 소스를 실온의 온도가 되도록 냉각하는 단계로, 15~25℃에서 5~30분 동안 냉각하여 실온의 온도가 되도록 한다. 그러나 가열한 1차 소스를 냉각하지 않는 경우 2차 소스에 포함되는 식초 성분이 열에 의해 대기중으로 휘발될 수 있어 바람직하지 않다.The second step is a step of cooling the primary source heated in step 1 to a temperature of room temperature, and is cooled at 15 to 25°C for 5 to 30 minutes to reach room temperature. However, if the heated primary source is not cooled, the vinegar component contained in the secondary source may be volatilized into the atmosphere by heat, which is not preferable.

상기 3공정은 고추장 100중량부에 상기 2공정에서 냉각한 1차 소스 15~20중량부, 물 5~15중량부, 사이다 0.5~1.5중량부, 식초 20~35중량부, 고춧가루 0.5~3중량부, 물엿 25~40중량부, 설탕 20~35중량부, 후추 0.05~0.5중량부 및 깨 0.1~1중량부를 혼합하는 단계이다. 그러나 상기 중량부를 벗어나서 재료를 혼합하고 2차 소스를 제조하는 경우 최종 제조된 고추장 소스를 회 비빔밥에 혼합하고 섭취함에 있어서 회 비빔밥에 포함되는 생선회의 비린내 및 비린맛을 저감시키는 효과가 낮아 관능적 품질이 저하되므로 바람직하지 않다.The third step is 100 parts by weight of red pepper paste, 15 to 20 parts by weight of the primary sauce cooled in the second step, 5 to 15 parts by weight of water, 0.5 to 1.5 parts by weight of cider, 20 to 35 parts by weight of vinegar, 0.5 to 3 parts by weight of red pepper powder It is a step of mixing parts, 25 to 40 parts by weight of starch syrup, 20 to 35 parts by weight of sugar, 0.05 to 0.5 parts by weight of pepper, and 0.1 to 1 parts by weight of sesame. However, when the ingredients are mixed outside the above parts by weight and the secondary sauce is prepared, the effect of reducing the fishy smell and fishy taste of sashimi included in the sashimi bibimbap is low when the final prepared gochujang sauce is mixed with sashimi bibimbap and consumed, so the sensory quality is lowered. It is not desirable because it decreases.

상기 4공정은 3공정에서 제조된 2차 소스를 숙성하는 단계로, 0~5℃에서 12~72시간 동안 숙성한다. 그러나 상기 숙성조건을 벗어나서 숙성하거나 또는 숙성하지 않는 경우 재료들이 충분히 어우러지지 않아 회 비빔밥에 첨가시 관능적 품질이 낮고, 과숙성을 진행하는 경우 소스의 맛이 변하거나 관능적 품질을 증가시키는 효과 상승 폭이 크지 않아 경제적이지 않으므로 바람직하지 않다.The fourth step is a step of aging the secondary sauce prepared in step 3, and is aged for 12 to 72 hours at 0 to 5°C. However, when aging outside the above aging conditions or not aging, the ingredients are not sufficiently harmonized, so when added to sashimi bibimbap, the organoleptic quality is low, and when over aging, the taste of the sauce changes or the effect of increasing the organoleptic quality increases. It is not large and economical, so it is not preferable.

또 다른 일면에 있어서, 본 발명은 상기 방법으로 제조된 회 비빔밥용 고추장 소스에 관한 것으로 상기 소스는 각종 생선회에 곁들여서 먹을 수도 있고, 바람직하게는 회 비빔밥에 더하여 먹는다.In another aspect, the present invention relates to a gochujang sauce for sashimi bibimbap prepared by the above method, and the sauce may be eaten with various types of sashimi, and is preferably eaten in addition to sashimi bibimbap.

상기 회 비빔밥은 참치, 연어, 도미, 광어, 우럭, 돔, 오징어, 한치 등과 같은 다양한 생선회를 이용한 모든 회 비빔밥을 포함한다.The sashimi bibimbap includes all sashimi bibimbap using various sashimi, such as tuna, salmon, sea bream, flatfish, beef tongue, dome, squid, and hanchi.

또한 본 발명에 따른 회 비빔밥 고추장 소스는 기호에 따라 첨가량을 가감할 수 있다.In addition, the added amount of the raw bibimbap gochujang sauce according to the present invention may be added or decreased according to preference.

본 발명은 회 비빔밥용 고추장 소스의 제조방법 및 이로부터 제조된 회 비빔밥용 고추장 소스에 관한 것이다. 본 발명의 방법으로 소스를 제조하여 회 비빔밥에 곁들여 먹는 경우, 회 비빔밥에 포함된 생선회의 비린내 및 비린맛을 저감시키는 효과가 우수하므로 관능적 품질이 향상된 회 비빔밥용 고추장 소스를 제공할 수 있다.The present invention relates to a method for preparing a red pepper paste sauce for sashimi bibimbap and a red pepper paste sauce for sashimi bibimbap prepared therefrom. When the sauce is prepared by the method of the present invention and eaten with sashimi bibimbap, since the effect of reducing the fishy smell and taste of sashimi contained in sashimi bibimbap is excellent, a gochujang sauce for sashimi bibimbap with improved sensory quality can be provided.

이하 본 발명의 바람직한 실시예를 상세히 설명하기로 한다. 그러나 본 발명은 여기서 설명되는 실시예에 한정되지 않고 다른 형태로 구체화될 수도 있다. 오히려, 여기서 소개되는 내용이 철저하고 완전해지고, 당업자에게 본 발명의 사상을 충분히 전달하기 위해 제공하는 것이다.Hereinafter, a preferred embodiment of the present invention will be described in detail. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the content introduced herein becomes thorough and complete, and is provided to sufficiently convey the spirit of the present invention to those skilled in the art.

<실시예 1. 회 비빔밥용 고추장 소스의 제조><Example 1. Preparation of red pepper paste sauce for sashimi bibimbap>

하기 표 1의 1차 소스 혼합조건 및 가열조건을 참고하여 올리브유에 다진 마늘 및 올레오레진캡시컴을 혼합하고 볶아 1차 소스를 제조한 다음, 실온의 온도가 되도록 식혔다.Referring to the primary sauce mixing conditions and heating conditions in Table 1 below, minced garlic and oleoresin capsicum were mixed and fried in olive oil to prepare a primary sauce, and then cooled to room temperature.

다음으로, 고추장 100g에 식힌 1차 소스 18g, 물 7.5g, 사이다 1g, 식초 26.5g, 고춧가루 2g, 물엿 33g, 설탕 26.5g, 후추 0.1g, 깨 0.6g를 혼합하여 2차 소스를 만들고, 3℃에서 48시간 동안 숙성시킴으로써 실시예 1 내지 7의 회 비빔밥용 고추장 소스를 얻었다.Next, make a second sauce by mixing 18g of the primary sauce cooled in 100g of red pepper paste, 7.5g of water, 1g of cider, 26.5g of vinegar, 2g of red pepper powder, 33g of starch syrup, 26.5g of sugar, 0.1g of pepper and 0.6g of sesame seeds. By aging for 48 hours at ℃ to obtain the red pepper paste sauce for raw bibimbap of Examples 1 to 7.

조건Condition 1차 소스(올리브유, 마늘 및
올레오레진캡시컴) 혼합조건
Primary sauce (olive oil, garlic and
Oleoresin capsicum) mixing conditions
1차소스 가열조건Primary source heating condition
혼합비Mixing ratio 총량(g)Total amount (g) 가열 온도(℃)Heating temperature(℃) 가열 시간(분)Heating time (minutes) 실시예 1Example 1 100:60:0.4100:60:0.4 5050 120120 33 실시예 2Example 2 100:60:0.1100:60:0.1 5050 120120 33 실시예 3Example 3 100:60:0.5100:60:0.5 5050 120120 33 실시예 4Example 4 100:50:0.4100:50:0.4 5050 120120 33 실시예 5Example 5 100:70:0.4100:70:0.4 5050 120120 33 실시예 6Example 6 100:60:0.4100:60:0.4 5050 100100 55 실시예 7Example 7 100:60:0.4100:60:0.4 5050 130130 22

<비교예 1. 비교대상 회 비빔밥용 고추장 소스의 제조><Comparative Example 1. Preparation of red pepper paste sauce for comparison target sashimi bibimbap>

상기 실시예 1과 같이 제조하되, 하기 표 2를 참고하여 비교대상 회 비빔밥용 고추장 소스인 비교예 1 내지 7을 제조하였다.It was prepared as in Example 1, but Comparative Examples 1 to 7 were prepared as a red pepper paste sauce for bibimbap to be compared with reference to Table 2 below.

특히 비교예 3의 경우 다른 예와는 다르게 마늘 및 올레오레진캡시컴을 올리브유에 볶지 않고 생마늘과 올레오레진캡시컴 혼합하여 2차 소스 제조에 사용하였다.In particular, in the case of Comparative Example 3, unlike other examples, garlic and oleoresin capsicum were not fried in olive oil, but raw garlic and oleoresin capsicum were mixed and used to prepare a secondary sauce.

조건Condition 1차 소스(올리브유, 마늘 및
올레오레진캡시컴) 혼합조건
Primary sauce (olive oil, garlic and
Oleoresin capsicum) mixing conditions
1차소스 가열조건Primary source heating condition
혼합비Mixing ratio 총량(g)Total amount (g) 가열 온도(℃)Heating temperature(℃) 가열 시간(분)Heating time (minutes) 비교예 1Comparative Example 1 100:60:0100:60:0 5050 120120 33 비교예 2Comparative Example 2 100:0:0.4100:0:0.4 5050 120120 33 비교예 3Comparative Example 3 0:60:0.40:60:0.4 5050 120120 33 비교예 4Comparative Example 4 100:30:0.4100:30:0.4 5050 120120 33 비교예 5Comparative Example 5 100:100:0.4100:100:0.4 5050 120120 33 비교예 6Comparative Example 6 100:60:0.4100:60:0.4 5050 180180 1One 비교예 7Comparative Example 7 100:60:0.4100:60:0.4 5050 6060 1515

<실험예 1. 관능검사><Experimental Example 1. Sensory test>

본 발명의 실시예 및 비교예의 회 비빔밥용 고추장 소스에 대한 관능검사를 실시하기 위해, 훈련된 패널요원 20명이 7점 척도법을 사용하여 각각의 소스에 대해 관능검사를 실시하였다. In order to conduct a sensory test on the red pepper paste sauce for raw bibimbap of the examples and comparative examples of the present invention, 20 trained panelists performed a sensory test on each source using a 7 point scale method.

이때 실시예 및 비교예에서 제조된 소스를 회 비빔밥에 곁들여 먹었을 때 회 비빔밥에 포함된 생선회의 비린내 및 비린맛을 저감시키는 효과가 크면 높은 수치(7점)로 평가하였고 비린내 및 비린맛을 저감시키는 효과가 없으면 낮은 수치(0점)로 평가(저감 효과 매우 높음(7점), 저감 효과 높음(5점), 저감 효과 보통(3점), 저감 효과 낮음(1점), 저감 효과 없음(0점))하였으며, 하기 표 3에는 20명이 평가한 점수의 평균으로 소수점 1자리까지만 나타내었다. At this time, when the sauce prepared in Examples and Comparative Examples was eaten with sashimi bibimbap, if the effect of reducing the fishy smell and fishy taste of sashimi contained in sashimi bibimbap was large, it was evaluated as a high value (7 points) and reduced fishy odor and fishy taste. If there is no effect, it is evaluated with a low value (0 points) (reduction effect is very high (7 points), reduction effect is high (5 points), reduction effect is normal (3 points), reduction effect is low (1 point), no reduction effect (0) Point)), and Table 3 below shows only 1 decimal place as an average of scores evaluated by 20 people.

조건Condition 비린내
저감 효과
Fishy
Reduction effect
비린맛
저감 효과
Fishy taste
Reduction effect
종합 기호도Overall preference map
실시예 1Example 1 6.86.8 6.96.9 6.96.9 실시예 2Example 2 6.66.6 6.36.3 6.56.5 실시예 3Example 3 6.86.8 6.96.9 6.96.9 실시예 4Example 4 6.06.0 6.56.5 6.36.3 실시예 5Example 5 6.86.8 6.86.8 6.86.8 실시예 6Example 6 6.36.3 6.36.3 6.36.3 실시예 7Example 7 6.86.8 6.86.8 6.86.8 비교예 1Comparative Example 1 2.52.5 3.03.0 2.82.8 비교예 2Comparative Example 2 1.01.0 1.81.8 1.41.4 비교예 3Comparative Example 3 3.63.6 3.83.8 3.73.7 비교예 4Comparative Example 4 4.74.7 5.55.5 5.15.1 비교예 5Comparative Example 5 4.84.8 5.05.0 4.94.9 비교예 6Comparative Example 6 5.15.1 5.15.1 5.15.1 비교예 7Comparative Example 7 4.54.5 4.64.6 4.64.6

상기 표 3을 참고하면, 본 발명의 방법으로 제조한 실시예 1 내지 7의 회 비빔밥용 고추장 소스는 본 발명과는 다른 조건으로 제조한 비교예 1 내지 7에 비해 회 비빔밥 섭취시 생선회의 비린내 및 비린맛이 저감 되는 효과가 우수하며 재료들이 어우러져 감칠맛이 높아 관능적 품질이 우수한 소스임을 확인할 수 있었다. Referring to Table 3, the red pepper paste sauce for sashimi bibimbap prepared by the method of the present invention is compared with Comparative Examples 1 to 7 prepared under different conditions from the present invention. The effect of reducing the fishy taste was excellent, and the umami taste was high due to the combination of ingredients, so it was confirmed that the sauce is excellent in sensory quality.

특히, 본 발명의 회 비빔밥용 고추장 소스는 마늘 및 올레오레진캡시컴을 올리브유에 볶아 1차 소스를 제조하는 과정을 모두 포함하지 않는 비교예 1 내지 3에 비해 생선회의 비린내 및 비린맛이 저감 되는 효과가 현저하게 우수함을 확인할 수 있었다. In particular, the red pepper paste sauce for sashimi bibimbap of the present invention reduces the fishy smell and fishy taste of sashimi compared to Comparative Examples 1 to 3 that do not include all the process of preparing the primary sauce by roasting garlic and oleoresin capsicum in olive oil It was confirmed that the effect to be remarkably excellent.

Claims (5)

(1공정) 올리브유에 마늘 및 올레오레진캡시컴을 혼합한 다음 가열하여 1차 소스를 만드는 단계;
(2공정) 상기 1공정에서 가열한 1차 소스를 실온의 온도가 되도록 냉각하는 단계;
(3공정) 고추장에 상기 2공정에서 제조한 1차 소스, 물, 사이다, 식초, 고춧가루, 물엿, 설탕, 후추 및 깨를 혼합하여 2차 소스를 만드는 단계; 및
(4공정) 상기 3공정의 2차 소스를 0~5℃에서 12~72시간 동안 숙성하는 단계;
를 포함하는 회 비빔밥용 고추장 소스의 제조방법.
(Step 1) mixing garlic and oleoresin capsicum in olive oil and then heating to make a primary sauce;
(Step 2) cooling the primary source heated in Step 1 to a room temperature;
(Step 3) making a second sauce by mixing the first sauce prepared in the second step, water, cider, vinegar, red pepper powder, starch syrup, sugar, pepper and sesame seeds in gochujang; And
(Step 4) aging the secondary source of the third step at 0 to 5°C for 12 to 72 hours;
Method for producing a red pepper paste sauce for sashimi bibimbap containing.
제1항에 있어서,
상기 1공정의 1차 소스는 올리브유 100중량부에 마늘 50~70중량부 및 올레오레진캡시컴 0.1~0.5중량부로 혼합한 후 가열하는 것을 특징으로 하는 회 비빔밥용 고추장 소스의 제조방법.
The method of claim 1,
The first sauce of the first step is 100 parts by weight of olive oil, 50 to 70 parts by weight of garlic and 0.1 to 0.5 parts by weight of oleoresin capsicum, followed by heating.
제1항에 있어서,
상기 1공정의 가열조건은 80~140℃에서 1~15분인 것을 특징으로 하는 회 비빔밥용 고추장 소스의 제조방법.
The method of claim 1,
The heating condition of the first step is a method of producing a red pepper paste sauce for sashimi bibimbap, characterized in that 1 to 15 minutes at 80 to 140 ℃.
제1항에 있어서,
상기 3공정의 2차 소스는 고추장 100중량부에 상기 2공정에서 냉각한 1차 소스 15~20중량부, 물 5~15중량부, 사이다 0.5~1.5중량부, 식초 20~35중량부, 고춧가루 0.5~3중량부, 물엿 25~40중량부, 설탕 20~35중량부, 후추 0.05~0.5중량부 및 깨 0.1~1중량부로 혼합하는 것을 특징으로 하는 회 비빔밥용 고추장 소스의 제조방법.
The method of claim 1,
The second source of the third step is 100 parts by weight of red pepper paste, 15 to 20 parts by weight of the primary sauce cooled in the second step, 5 to 15 parts by weight of water, 0.5 to 1.5 parts by weight of cider, 20 to 35 parts by weight of vinegar, red pepper powder 0.5 to 3 parts by weight, starch syrup 25 to 40 parts by weight, sugar 20 to 35 parts by weight, pepper 0.05 to 0.5 parts by weight and 0.1 to 1 parts by weight of sesame seeds for producing a red pepper paste sauce for sashimi, characterized in that mixing.
제1항 내지 제4항 중 어느 한 항의 방법으로 제조된 회 비빔밥용 고추장 소스.The red pepper paste sauce for sashimi bibimbap prepared by the method of any one of claims 1 to 4.
KR1020190077067A 2019-06-27 2019-06-27 Manufacturing method for red pepper paste sauce for sashimi Bibimbab and red pepper paste sauce manufactured therefrom KR102318226B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1020190077067A KR102318226B1 (en) 2019-06-27 2019-06-27 Manufacturing method for red pepper paste sauce for sashimi Bibimbab and red pepper paste sauce manufactured therefrom

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1020190077067A KR102318226B1 (en) 2019-06-27 2019-06-27 Manufacturing method for red pepper paste sauce for sashimi Bibimbab and red pepper paste sauce manufactured therefrom

Publications (2)

Publication Number Publication Date
KR20210002207A true KR20210002207A (en) 2021-01-07
KR102318226B1 KR102318226B1 (en) 2021-10-29

Family

ID=74126786

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1020190077067A KR102318226B1 (en) 2019-06-27 2019-06-27 Manufacturing method for red pepper paste sauce for sashimi Bibimbab and red pepper paste sauce manufactured therefrom

Country Status (1)

Country Link
KR (1) KR102318226B1 (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20230148668A (en) 2022-04-18 2023-10-25 주식회사 열혈셰프 Preparing method of Pluripotent Red Chili Paste Sauce, and Pluripotent Red Chili Paste Sauce Using The Same

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100548758B1 (en) * 2004-04-13 2006-02-01 임종길 Composition of red pepper seed savor oils and red pepper seed oils
KR101106585B1 (en) 2009-12-08 2012-01-19 김전경 Hot pepper paste sauce for sashimi Bibimbab and Bibimbab comprising the same
KR20120079939A (en) * 2011-01-06 2012-07-16 경상북도 영양군 Mixed sauce and process thereof
KR20170085266A (en) 2016-01-14 2017-07-24 김혜원 Chopped onion and lemon juice, aged and added with plum juice
KR101868846B1 (en) * 2018-01-23 2018-06-19 박주만 Method for Manufacturing Warm Raw Fish in Water, and Raw Fish in Water Made thereby

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100548758B1 (en) * 2004-04-13 2006-02-01 임종길 Composition of red pepper seed savor oils and red pepper seed oils
KR101106585B1 (en) 2009-12-08 2012-01-19 김전경 Hot pepper paste sauce for sashimi Bibimbab and Bibimbab comprising the same
KR20120079939A (en) * 2011-01-06 2012-07-16 경상북도 영양군 Mixed sauce and process thereof
KR20170085266A (en) 2016-01-14 2017-07-24 김혜원 Chopped onion and lemon juice, aged and added with plum juice
KR101868846B1 (en) * 2018-01-23 2018-06-19 박주만 Method for Manufacturing Warm Raw Fish in Water, and Raw Fish in Water Made thereby

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
김은량 등, 녹차추출물을 첨가한 초고추장의 품질향상, Korean J. Food Preserv., 14(5), 516-525, 2007.

Also Published As

Publication number Publication date
KR102318226B1 (en) 2021-10-29

Similar Documents

Publication Publication Date Title
KR101300745B1 (en) Producing method of sauce for dakgalbi using the extract of chicken bone
KR102193535B1 (en) Method for producing seasoning sauce for chicken using functional material
KR101860471B1 (en) Manufacturing method for a wasabia sauce containing sea weed and wasabia sauce and wasabia sauce manufactured therefrom
KR20150085238A (en) Sauce paste comprising hot pepper and method thereof
CN104207100A (en) Tomato noodle sauce and preparation method thereof
KR102353896B1 (en) Method for manufacturing source of ribs-pork kimchi jjigae, and the source manufactured by the method
KR102144299B1 (en) Stir-fried rice cake sauce and manufacturing method thereof
KR102318226B1 (en) Manufacturing method for red pepper paste sauce for sashimi Bibimbab and red pepper paste sauce manufactured therefrom
KR101919694B1 (en) Composition for teriyaki source with incense of live coals and process of preparation thereof
KR20190054657A (en) Ketchup manufacturing method using shishito pepper
KR102191848B1 (en) Rice cakes product using curcuma aromatica and manufacturing method thereof
KR20180119818A (en) Spicy stir-fried chicken sauce included the tangerine Spicy stir-fried chicken method
KR100643398B1 (en) A highly salted and condensed soup of chopped beef with various condiments
KR20220122282A (en) Method for preparing sauce with walnut and sauce with walnut prepared therby
KR102113425B1 (en) manufacturing method of sauce for boiling fish
KR101521167B1 (en) Udon soup using tomato sauce and method for producing thereof
KR100985176B1 (en) Meat Stock Manufacturing Method of Cold Noodles Including Oyster Sauce and Cold Noodles Using it
KR101280578B1 (en) a hot sauce and method for manufacturing the hot sauce
KR102545435B1 (en) Base source for convenience food and manufacturing method thereof
KR102318443B1 (en) Method for producing Korean native cattle rice soup from ANDONG using Korean native cattle, green onion and radish as main material
KR102233179B1 (en) A manufacturing method of seasoned sauce for chicken
KR102436843B1 (en) Red pepper powder aged sauce for bibimbap and beef sashimi bibimbap containing the same
KR101633714B1 (en) Method for producing soybean paste sauce using waxy barley and soybean paste sauce produced by same method
KR102551849B1 (en) Tomato Pasta and its Manufacturing Method
KR102214623B1 (en) Seasoning sauce composition for makguksu, which can improve the taste and flavor of makguksu by allowing perilla oil to keep its unique taste and aroma as much as possible

Legal Events

Date Code Title Description
E902 Notification of reason for refusal
E701 Decision to grant or registration of patent right