KR20210083954A - Preparation method of anti-aging salad dressing - Google Patents
Preparation method of anti-aging salad dressing Download PDFInfo
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
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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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
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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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
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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
- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
Description
본 발명은 항노화 샐러드 드레싱 제조 방법에 관한 것으로, 더욱 상세하게는 땅콩, 올리고당, 꿀, 올리브유, 머스타드, 사과식초 및 카무카무를 첨가하여 분쇄하는 단계와, 분쇄된 첨가물을 5℃ 이하의 온도에서 20시간 이상 숙성하는 단계를 포함하여 샐러드를 제조함으로써, 샐러드의 풍미와 향미를 증진시킬 뿐 아니라, 항노화 효능이 있는 항노화 샐러드 드레싱 제조 방법에 관한 것이다.The present invention relates to a method for preparing an anti-aging salad dressing, and more particularly, to a method comprising the steps of adding peanuts, oligosaccharides, honey, olive oil, mustard, apple cider vinegar and camu camu and pulverizing the pulverized additives at a temperature of 5° C. or less. The present invention relates to a method for preparing an anti-aging salad dressing having anti-aging effects as well as enhancing the flavor and flavor of the salad by preparing a salad including the step of aging for 20 hours or more.
WHO 등의 기관에서 발표한 자료에 따르면 최근 대부분의 선진국 국민의 평균 수명은 80세를 넘어섰으며, 오는 2100년에는 120세에 이를 것으로 예측되고 있다. 이와 같이 평균 수명의 주요 증가 요인으로는 의학기술의 발달에 의해 병에 의한 사망률 감소를 꼽을 수 있는데, 이는 노화로 인한 사망이 늘어간다는 것을 보여준다.According to data released by organizations such as the WHO, the average life expectancy of people in most developed countries has recently exceeded 80 years, and is expected to reach 120 years by 2100. As such, a major increase in life expectancy is a decrease in mortality due to disease due to the development of medical technology, which shows that the number of deaths due to aging is increasing.
이러한 이유로 최근 항노화를 위한 식단 구성에 의해 채소의 소비가 증가하는 추세이다. 채소류는 체액을 알칼리성으로 유지하고 항산화, 항암 효과와 더불어 건강 유지 및 증진에 뛰어난 생리활성을 가진 식품으로서 주로 샐러드 형태로 먹게 된다. For this reason, the consumption of vegetables has recently increased due to the composition of the diet for anti-aging. Vegetables are foods that maintain body fluids in an alkaline state and have antioxidant and anticancer effects, as well as excellent physiological activities for maintaining and promoting health, and are mainly eaten in the form of salads.
이와 같은 샐러드는 특별한 첨가 없이 먹기도 하지만 풍미와 향미 증진을 위해 드레싱을 곁들여 먹게 된다. 하지만, 종래의 드레싱은 샐러드의 맛에 풍미와 향미 증진시키는데 중점을 둘뿐 샐러드의 영양소와 어우러져 항노화 효과를 증진시키는 역할은 하지 못한다는 한계가 있다.These salads are often eaten without any special additions, but they are eaten with dressings to enhance flavor and flavor. However, the conventional dressing only focuses on enhancing the flavor and flavor of the salad, but there is a limitation in that it does not play a role in enhancing the anti-aging effect in harmony with the nutrients of the salad.
이에, 샐러드의 풍미와 향미를 증진시킬 뿐 아니라, 항노화 효과를 증진시킬 수 있는 샐러드 드레싱의 개발이 요구된다.Accordingly, it is required to develop a salad dressing capable of enhancing the flavor and flavor of the salad as well as enhancing the anti-aging effect.
본 발명은 위에서 언급한 종래 기술이 가지는 문제점을 해결하기 위한 것으로 본 발명이 이루고자 하는 목적은 땅콩, 올리고당, 꿀, 올리브유, 머스타드, 사과식초 및 카무카무를 첨가하여 분쇄하는 단계와, 분쇄된 첨가물을 5℃ 이하의 온도에서 20시간 이상 숙성하는 단계를 포함하여 샐러드를 제조함으로써, 샐러드의 풍미와 향미를 증진시킬 뿐 아니라 항노화 효능이 있는 항노화 샐러드 드레싱의 제조 방법을 제공하는 것이다.The present invention is to solve the problems of the prior art mentioned above, and an object of the present invention is to add peanuts, oligosaccharides, honey, olive oil, mustard, apple cider vinegar and camu camu and grind them; An object of the present invention is to provide a method for preparing an anti-aging salad dressing having anti-aging effects as well as enhancing the flavor and flavor of the salad by preparing a salad including the step of aging at a temperature of 5° C. or less for 20 hours or more.
본 발명의 일 실시예에 따른 항노화 샐러드 드레싱 제조 방법은 땅콩, 올리고당, 꿀, 올리브유, 머스타드, 사과식초 및 카무카무를 첨가하여 분쇄하는 단계와, 분쇄된 첨가물을 5℃ 이하의 온도에서 20시간 이상 숙성하는 단계를 포함한다.The method for preparing an anti-aging salad dressing according to an embodiment of the present invention comprises the steps of adding peanuts, oligosaccharides, honey, olive oil, mustard, apple cider vinegar and camu camu and pulverizing the pulverized additives at a temperature of 5° C. or less for 20 hours. Including the step of aging longer.
이때, 분쇄하는 단계에서는 땅콩 22~23중량%에 올리고당 22~23중량%, 꿀 18~19중량%, 올리브유 14~15중량%, 머스타드 10~11중량%, 사과식초 10~11중량% 및 카무카무 0.3~0.4중량%를 첨가하여 분쇄할 수 있다.At this time, in the grinding step, 22-23% by weight of oligosaccharides, 18-19% by weight of honey, 14-15% by weight of olive oil, 10-11% by weight of mustard, 10-11% by weight of apple cider vinegar, 22-23% by weight of oligosaccharides in 22-23% by weight of peanuts It can be pulverized by adding 0.3 to 0.4% by weight of camu.
또한, 첨가되는 땅콩은 60~250℃의 온도에서 5~30분간 볶은 땅콩이고, 땅콩의 함량이 5~100%일 수 있다.In addition, the added peanut is a peanut roasted at a temperature of 60 ~ 250 ℃ 5 ~ 30 minutes, the content of the peanut may be 5 ~ 100%.
또한, 첨가되는 꿀은 함량 100%의 꿀이며 탄소 동위원소비가 -15~-25%일 수 있다.In addition, the added honey is honey with a content of 100% and may have a carbon isotope ratio of -15 to -25%.
또한, 첨가되는 올리브유는 20~50℃의 온도에서 450기압에 압력기로 짠 첫 번째의 올리브유이며, 산가 0.1~2.0% 이내일 수 있다.In addition, the added olive oil is the first olive oil squeezed with a pressure machine at a temperature of 20-50 ° C. at 450 atmospheres, and may have an acid value of 0.1-2.0%.
본 발명에 의하면 땅콩, 올리고당, 꿀, 올리브유, 머스타드, 사과식초 및 카무카무를 첨가하여 분쇄하는 단계와, 분쇄된 첨가물을 5℃ 이하의 온도에서 20시간 이상 숙성하는 단계를 포함하여 샐러드를 제조함으로써, 샐러드의 풍미와 향미를 증진시킬 뿐 아니라, 항노화 효능이 있는 샐러드 드레싱을 제조할 수 있다.According to the present invention, a salad comprising the steps of adding peanuts, oligosaccharides, honey, olive oil, mustard, apple cider vinegar and camu camu to grinding, and aging the crushed additives at a temperature of 5° C. or less for 20 hours or more. , it is possible to prepare a salad dressing that not only enhances the flavor and flavor of the salad, but also has an anti-aging effect.
도 1은 본 발명의 일 실시예에 따른 항노화 샐러드 드레싱 제조 방법이 적용된 항노화 샐러드 드레싱을 도시한 도면이다.
도 2는 본 발명의 일 실시예에 따른 샐러드 드레싱의 첨가물을 도시한 도면이다.
도 3은 본 발명의 일 실시예에 따른 항노화 샐러드 드레싱 제조 과정을 도시한 순서도이다.1 is a view showing an anti-aging salad dressing to which the anti-aging salad dressing manufacturing method according to an embodiment of the present invention is applied.
Figure 2 is a view showing the additives of the salad dressing according to an embodiment of the present invention.
3 is a flowchart illustrating a manufacturing process of an anti-aging salad dressing according to an embodiment of the present invention.
이하, 본 발명의 바람직한 실시예를 첨부된 도면들을 참조하여 상세히 설명한다. 우선 각 도면의 구성요소들에 참조부호를 부가함에 있어서, 동일한 구성요소들에 대해서는 비록 다른 도면상에 표시되더라도 가능한 한 동일한 부호를 가지도록 하고 있음에 유의해야 한다. 또한, 본 발명을 설명함에 있어, 관련된 공지 구성 또는 기능에 대한 구체적인 설명이 본 발명의 요지를 흐릴 수 있다고 판단되는 경우에는 그 상세한 설명은 생략한다.Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. First, in adding reference numerals to the components of each drawing, it should be noted that the same components are given the same reference numerals as much as possible even though they are indicated on different drawings. In addition, in describing the present invention, if it is determined that a detailed description of a related known configuration or function may obscure the gist of the present invention, the detailed description thereof will be omitted.
도 1은 본 발명의 일 실시예에 따른 항노화 샐러드 드레싱 제조 방법이 적용된 항노화 샐러드 드레싱(10)을 도시한 도면이고, 도 2는 본 발명의 일 실시예에 따른 샐러드 드레싱(10)의 첨가물을 도시한 도면이다.1 is a view showing an
도 1 내지 도 2를 참조하면, 본 발명의 일 실시예에 따른 항노화 샐러드 드레싱(10)은 일반적으로, 도 1에 도시된 바와 같이 샐러드(20)에 곁들여 먹는다. 그리고 본 실시예에 따른 샐러드 드레싱(10)은 샐러드(20)의 풍미를 향상시켜 줄뿐 아니라 항노화 효능을 위해 땅콩, 올리고당, 꿀, 올리브유, 머스타드, 사과식초 및 카무카무를 첨가하여 땅콩이 일정 이하의 크기로 분쇄될 때까지 분쇄한 후, 분쇄된 첨가물을 5℃ 이하의 온도에서 20시간 이상 숙성하여 제조한다.1 to 2 ,
이때, 구체적인 첨가물의중량비는 땅콩 22~23중량%에 올리고당 22~23중량%, 꿀 18~19중량%, 올리브유 14~15중량%, 머스타드 10~11중량%, 사과식초 10~11중량% 및 카무카무 0.3~0.4중량%일 수 있다.At this time, the specific weight ratio of additives is 22 to 23% by weight of peanuts, 22 to 23% by weight of oligosaccharides, 18 to 19% by weight of honey, 14 to 15% by weight of olive oil, 10 to 11% by weight of mustard, 10 to 11% by weight of apple cider vinegar and Camu camu may be 0.3 to 0.4% by weight.
여기서, 땅콩의 비율이 더 늘어나면 샐러드 드레싱(10)에서 씁쓸한 맛이 필요 이상으로 느껴지며 제형 또한 되직해진다. 또한, 올리고당의 비율이 더 늘어나면 드레싱(10)의 농도가 필요 이상으로 물러져 드레싱(10)을 샐러드(20)에 곁들여 먹기 불편해진다. 그리고 꿀의 비율이 더 늘어나면 내용물이 묽어지며, 꿀 특유의 맛이 과해지고, 또한, 카무카무 비율이 늘어나는 경우 텁텁함과 쓴맛이 증가하며, 머스타드 비율이 더 늘어나면 특유의 알싸한 맛이 과해져 샐러드(20) 및 드레싱(10)의 다른 재료의 맛을 해칠 수 있다. 사과식초의 비율이 늘어나면 식초 맛이 과해지고 산에 의한 속쓰림이 유발될 수 있고, 반면에 사과식초의 비율이 줄어들면 드레싱이 되직해져서 드레싱으로 사용되기 어렵다.Here, when the proportion of peanuts is further increased, the bitter taste is felt more than necessary in the
또한, 사과식초와 올리브유의 비율이 약 4:3의 비율을 유지해야 하는데, 만약, 사과식초의 비율이 늘어나게 되면 분리 현상이 빠르게 일어나 심미성이 떨어질 뿐 아니라 섭취가 용이하지 못하게 되며, 반면에 올리브유의 비율이 늘어나면 분리 현상이 빠르게 일어나며 섭취시 설사와 소화장애를 일으킬 수 있다. In addition, the ratio of apple cider vinegar to olive oil should be maintained at a ratio of about 4:3. If the ratio of apple cider vinegar is increased, the separation phenomenon occurs rapidly, which not only deteriorates aesthetics but also makes it difficult to consume. When the ratio is increased, the separation phenomenon occurs faster, and when ingested, it can cause diarrhea and digestive problems.
한편, 본 실시예에 따른 샐러드 드레싱(10)에 첨가되는 땅콩은 60~250℃의 온도에서 5~30분간 볶은 땅콩이고, 땅콩의 함량이 5~100%이면 사용 가능하나, 180℃의 온도에서 15분간 볶은 것이며, 땅콩의 함량이 100%인 것을 사용하는 것이 바람직하다.On the other hand, the peanuts added to the
그리고 첨가되는 꿀은 종류와 상관없이 함량 100%의 꿀이며 탄소 동위원소 비가 -15~-25%이면 사용 가능하나, 벌꿀 또는 아카시아꿀 100%로, 탄소 동위원소 비가 -21~-25%인 것을 사용하는 것이 바람직하다.And the added honey is 100% honey regardless of the type and can be used if the carbon isotope ratio is -15~-25%, but it is 100% honey or acacia honey, and the carbon isotope ratio is -21~-25%. It is preferable to use
또한, 첨가되는 올리고당은 종류에 상관없이 식이섬유 함량이 5~100%이면 사용 가능하나, 35%의 식이섬유를 함유하고, 프락토 올리고당 38g 이상(100g당/수분제외) 함유하는 것을 사용하는 것이 바람직하다.In addition, the added oligosaccharide can be used as long as the dietary fiber content is 5-100% regardless of the type, but it is recommended to use the one containing 35% dietary fiber and 38 g or more of fructooligosaccharide (per 100 g/water excluded). desirable.
그리고 첨가되는 올리브유는 20~50℃의 온도에서 450기압에 압력기로 짠 첫 번째의 올리브유이며, 산가 0.1~2.0% 이내이면 사용 가능하나, 27℃의 온도에서 450기압에 압력기로 짠 첫 번째의 올리브유이며, 산가 0.8%이하의 엑스트라 버진 올리브유 100%를 사용하는 것이 바람직하다.And the added olive oil is the first olive oil squeezed with a press at 450 atm at a temperature of 20-50 ℃, and can be used if the acid value is within 0.1-2.0%, but the first olive oil squeezed with a press at 450 atm at a temperature of 27°C and it is preferable to use 100% of extra virgin olive oil with an acid value of 0.8% or less.
또한, 첨가되는 머스타드는 겨자씨 5~100%를 함유한 모든 종류의 머스타드를 사용 가능하나. 겨자씨 14%를 함유한 무당 머스타드를 사용하는 것이 바람직하다.In addition, all kinds of mustard containing 5 to 100% mustard seeds can be used as the added mustard. It is preferred to use unsweetened mustard containing 14% mustard seeds.
그리고 첨가되는 사과식초는 농축 사과즙 3~10% 함량이면 사용 가능하나, 농축 사과즙 5.03% 함량인 사과식초를 사용하는 것이 바람직하다.The added apple cider vinegar can be used if the content of concentrated apple juice is 3 to 10%, but it is preferable to use apple cider vinegar with a content of 5.03% of concentrated apple juice.
마지막으로, 첨가되는 카무카무는 원산지 관계없이 10~100% 분말 형태이면 사용 가능하나, 페루산 100% 카무카무 분말을 사용하는 것이 바람직하다.Lastly, the added camu camu can be used as long as it is in the form of 10-100% powder regardless of the country of origin, but it is preferable to use 100% camu camu powder from Peru.
도 3은 본 발명의 일 실시예에 따른 항노화 샐러드 드레싱 제조 과정을 도시한 순서도이다.3 is a flowchart illustrating a manufacturing process of an anti-aging salad dressing according to an embodiment of the present invention.
도 3을 참조하여 본 실시예에 따른 항노화 샐러드 드레싱 제조 과정을 살펴보면, 우선 60~250℃에서 5~30분간 땅콩을 볶고(S1), 20~50℃, 450기압의 압력기에서 올리브유를 짠다(S2). 여기서 땅콩을 볶는 과정과 올리브유를 짜는 과정의 순서는 바뀌어도 무관하다.Looking at the manufacturing process of the anti-aging salad dressing according to this embodiment with reference to FIG. 3, first, peanuts are roasted at 60 to 250 ° C. for 5 to 30 minutes (S1), and olive oil is squeezed in a pressure machine of 20 to 50 ° C. and 450 atmospheres. (S2). Here, the order of the roasting process of peanuts and the process of squeezing olive oil is irrelevant.
땅콩, 올리브유 등의 재료 준비가 완료되면 땅콩, 올리브유를 포함한 모든 재료를 첨가하여 땅콩이 일정 크기 이하로 분쇄될 때까지 첨가물을 분쇄한다(S3).When the preparation of ingredients such as peanuts and olive oil is completed, all ingredients including peanuts and olive oil are added to grind the additives until the peanuts are pulverized to a certain size or less (S3).
분쇄가 완료되면, 분쇄된 첨가물을 5℃ 이하에서 20시간 이상 숙성과정을 거치며(S4). 숙성이 완료되면 드레싱의 제조가 완료된다.When the grinding is completed, the crushed additive is aged at 5° C. or lower for 20 hours or more (S4). When the aging is completed, the preparation of the dressing is completed.
이상의 설명은 본 발명의 기술 사상을 예시적으로 설명한 것에 불과한 것으로서, 본 발명이 속하는 기술 분야에서 통상의 지식을 가진 자라면 본 발명의 본질적인 특성에서 벗어나지 않는 범위에서 다양한 수정 및 변형이 가능할 것이다. 따라서, 본 발명에 개시된 실시예들은 본 발명의 기술 사상을 한정하기 위한 것이 아니라 설명하기 위한 것이고, 이러한 실시예에 의하여 본 발명의 기술 사상의 범위가 한정되는 것은 아니다. 본 발명의 보호 범위는 아래의 청구범위에 의하여 해석되어야 하며, 그와 동등한 범위 내에 있는 모든 기술 사상은 본 발명의 권리범위에 포함되는 것으로 해석되어야 할 것이다.The above description is merely illustrative of the technical spirit of the present invention, and various modifications and variations will be possible without departing from the essential characteristics of the present invention by those skilled in the art to which the present invention pertains. Therefore, the embodiments disclosed in the present invention are not intended to limit the technical spirit of the present invention, but to explain, and the scope of the technical spirit of the present invention is not limited by these embodiments. The protection scope of the present invention should be construed by the following claims, and all technical ideas within the equivalent range should be construed as being included in the scope of the present invention.
10: 드레싱
20: 샐러드10: dressing
20: Salad
Claims (5)
분쇄된 첨가물을 5℃ 이하의 온도에서 20시간 이상 숙성하는 단계를 포함하는 것을 특징으로 하는 샐러드 드레싱 제조 방법.
Grinding by adding peanuts, oligosaccharides, honey, olive oil, mustard, apple cider vinegar and camu camu; and
A method for preparing a salad dressing comprising the step of aging the crushed additives at a temperature of 5° C. or less for 20 hours or more.
땅콩 22~23중량%에 올리고당 22~23중량%, 꿀 18~19중량%, 올리브유 14~15중량%, 머스타드 10~11중량%, 사과식초 10~11중량% 및 카무카무 0.3~0.4중량%를 첨가하여 분쇄하는 것을 특징으로 하는 샐러드 드레싱 제조 방법.
The method of claim 1, wherein in the pulverizing step,
22-23 wt% of peanuts, 22-23 wt% of oligosaccharides, 18-19 wt% of honey, 14-15 wt% of olive oil, 10-11 wt% of mustard, 10-11 wt% of apple cider vinegar and 0.3-0.4 wt% of camu camu A method for producing a salad dressing, characterized in that by adding and pulverizing.
첨가되는 상기 땅콩은 60~250℃의 온도에서 5~30분간 볶은 땅콩이고, 땅콩의 함량이 5~100%인 것을 특징으로 하는 샐러드 드레싱 제조 방법.
3. The method of claim 2,
The peanut to be added is a peanut roasted for 5 to 30 minutes at a temperature of 60 to 250 ° C. A method for producing a salad dressing, characterized in that the content of the peanut is 5 to 100%.
첨가되는 상기 꿀은 함량 100%의 꿀이며 탄소 동위원소비가 -15~-25%인 것을 특징으로 하는 샐러드 드레싱 제조 방법.
3. The method of claim 2,
The honey to be added is honey having a content of 100% and a method for producing a salad dressing, characterized in that the carbon isotope ratio is -15 to -25%.
첨가되는 상기 올리브유는 20~50℃의 온도에서 450기압에 압력기로 짠 첫 번째의 올리브유이며, 산가 0.1~2.0% 이내인 것을 특징으로 하는 샐러드 드레싱 제조 방법.
3. The method of claim 2,
The olive oil to be added is the first olive oil squeezed with a press at 450 atm at a temperature of 20 to 50° C., and an acid value of 0.1 to 2.0%.
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