KR20230044671A - Source with low calory for fried rice and method for manufacturing the same - Google Patents
Source with low calory for fried rice and method for manufacturing the same Download PDFInfo
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Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L27/14—Dried spices
-
- 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
-
- 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
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
-
- 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
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
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- 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
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- 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
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
Abstract
Description
본 발명은 저칼로리 소스 조성물에 관한 것으로, 더욱 구체적으로는 알룰로오스를 사용함으로써 칼로리 함량을 낮춘 볶음밥용 칼로리 저감 기능성 소스 조성물 및 이의 제조방법에 관한 것이다.The present invention relates to a low-calorie sauce composition, and more particularly, to a calorie-reduced functional sauce composition for fried rice in which calorie content is reduced by using allulose and a method for preparing the same.
볶음밥은 세계 여러나라에서 널리 사랑받는 음식으로, 특히 아시아권에서는 다양한 재료를 이용하여 볶음밥을 제조하고 있다. 우리나라는 김치볶음밥, 새우 볶음밥, 해산물 볶음밥 등 다양한 재료를 이용한 볶음밥들이 소비되고 있다.Fried rice is a food that is widely loved in many countries around the world, and especially in Asia, fried rice is prepared using various ingredients. In Korea, fried rice using various ingredients such as kimchi fried rice, shrimp fried rice, and seafood fried rice are consumed.
특히, 1인 가족의 증가 추세에 따라 냉동 볶음밥은 2012년부터 2014년까지 매년 50% 이상의 성장을 보여 시장이 급격히 커지고 있다. 그러나 냉동 볶음밥은 단순히 증기로 취반한 밥을 볶은 채소 및 소스를 혼합한 후, 급속냉동하는 방식으로 제조되기 때문에 밥알의 식감이 좋지 못하다는 문제점이 있다. 이를 보완하기 위하여, 다양한 조미료 및 자극적인 재료가 사용되고 있는데, 이러한 냉동 볶음밥을 장기간 섭취할 경우, 소화 불량이 동반될 수 있으며, 쉽게 질리기 때문에 꾸준한 판매가 어려운 실정이다.In particular, according to the increasing trend of one-person families, the frozen fried rice market has grown rapidly by showing more than 50% growth every year from 2012 to 2014. However, frozen fried rice has a problem in that the texture of the rice grains is not good because it is prepared by simply mixing steam-cooked rice with stir-fried vegetables and sauce and then rapidly freezing it. In order to compensate for this, various seasonings and stimulating materials are used, but when such frozen fried rice is consumed for a long time, indigestion may be accompanied, and it is difficult to sell it steadily because it is easily tired.
또한, 현재 판매되는 볶음밥용 소스는 고칼로리 식품으로서 생체 내 혈당지수를 급격히 높이는 문제점이 있다.In addition, currently sold sauces for fried rice are high-calorie foods and have a problem of rapidly increasing the glycemic index in vivo.
알룰로오스는 건포도, 무화과 등에 존재하는 천연물 소재로서 GRAS 등급의 차세대 감미료이다. 알룰로오스의 당도는 설탕의 70% 수준, 칼로리는 5% 정도로 알려져 있으며, 지방의 합성을 저해하여 다이어트 효과가 있다는 연구결과가 제시되어 있다. Allulose is a natural material present in raisins and figs, and is a next-generation GRAS sweetener. It is known that the sugar content of allulose is 70% of that of sugar and the calorie content is about 5%, and research results suggest that allulose has a diet effect by inhibiting fat synthesis.
이에 본 발명자들은 상기와 같은 종래의 문제점을 해결하기 위해, 알룰로오스를 설탕 대체 감미료로 사용하여 칼로리 함량을 낮춘 칼로리 저감 기능성 소스 기술을 개발하고 본 발명을 완성하였다.Accordingly, the inventors of the present invention developed a calorie-reduced functional sauce technology that lowers the calorie content by using allulose as a substitute sweetener for sugar to solve the above conventional problems, and completed the present invention.
상기한 배경기술로서 설명된 사항들은 본 발명의 배경에 대한 이해증진을 위한 것일 뿐, 이 기술분야에서 통상의 지식을 가진 자에게 이미 알려진 종래기술에 해당함을 인정하는 것으로 받아들여져서는 안 될 것이다.The matters described as the above background art are only for improving understanding of the background of the present invention, and should not be taken as an admission that they correspond to prior art already known to those skilled in the art.
상기한 종래 기술의 문제점을 해결하기 위하여, 본 발명은 볶음밥용 저칼로리 소스 조성물을 제공하는 것을 목적으로 한다.In order to solve the above problems of the prior art, an object of the present invention is to provide a low-calorie sauce composition for fried rice.
또한, 본 발명은 볶음밥용 저칼로리 소스 조성물의 제조방법을 제공하는 것을 목적으로 한다.In addition, an object of the present invention is to provide a method for preparing a low-calorie sauce composition for fried rice.
본 발명의 다른 목적 및 이점은 하기의 발명의 상세한 설명, 청구범위 및 도면에 의해 더욱 명확하게 된다.Other objects and advantages of the present invention will become more apparent from the following detailed description, claims and drawings.
상기한 기술적 과제를 해결하기 위하여, 본 발명에서는 알룰로오스를 설탕 대체 감미료로 사용하여 칼로리 함량을 낮춘 볶음밥용 칼로리 저감 기능성 소스 조성물을 제공한다.In order to solve the above technical problem, the present invention provides a calorie-reduced functional sauce composition for fried rice in which the calorie content is lowered by using allulose as a sugar substitute sweetener.
본 발명의 볶음밥용 칼로리 저감 기능성 소스 조성물은 2종으로 고추장 베이스 소스 및 간장 베이스 소스에 관한 것으로서, 냉동볶음밥과 잘 매칭할 수 있도록 배합비를 조절하여 제조할 수 있다. 이에 의하여 본 발명은 볶음밥의 감칠맛과 풍미를 더욱 증진시킬 수 있는 효과가 있다.The reduced-calorie functional sauce composition for fried rice of the present invention relates to two types of gochujang-based sauce and soy sauce-based sauce, and can be prepared by adjusting the mixing ratio to match well with frozen fried rice. Accordingly, the present invention has the effect of further enhancing the umami and flavor of fried rice.
본 발명은 칼로리 저감 효과를 위해 감미료로 알룰로오스를 첨가하였으며, 진간장, 물엿, 들기름, 정제수 등을 본 발명의 일실시예에 따른 배합비로 계량 및 혼합한 후 95℃에서 가열 및 살균하여 제조할 수 있다.In the present invention, allulose is added as a sweetener for a calorie reduction effect, and thick soy sauce, starch syrup, perilla oil, purified water, etc. can
본 발명은 기존과 차별화된 냉동 볶음밥용 소스 조성물에 관한 것으로서, 감미료로 알룰로오스를 첨가하여 제조함으로써 칼로리를 저감시킬 수 있다.The present invention relates to a sauce composition for frozen fried rice differentiated from the prior art, and can reduce calories by preparing by adding allulose as a sweetener.
또한, 본 발명은 냉동 볶음밥과 잘 매칭할 수 있도록 배합비를 조절하여 제조함으로써 볶음밥의 감칠맛과 풍미를 더욱 증진시킬 수 있는 효과가 있다In addition, the present invention has the effect of further enhancing the umami and flavor of fried rice by adjusting the mixing ratio so as to match well with frozen fried rice.
도 1은 본 발명의 실시예에 따라 제조된 소스 조성물을 나타낸 사진이다.1 is a source composition prepared according to an embodiment of the present invention This is the picture shown
이하, 첨부된 도면을 참조로 본 발명의 바람직한 실시예를 더욱 상세히 설명하고자 한다. 이들 실시예는 오로지 본 발명을 보다 구체적으로 설명하기 위한 것으로, 본 발명의 요지에 따라 본 발명의 범위가 이들 실시예에 의해 제한되지 않는다는 것은 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자에 있어서 자명할 것이다.Hereinafter, preferred embodiments of the present invention will be described in more detail with reference to the accompanying drawings. These examples are only for explaining the present invention in more detail, and it is to those skilled in the art that the scope of the present invention is not limited by these examples according to the gist of the present invention. It will be self-evident.
본 발명의 특징들은 이하의 실시예를 통해서 더욱 명확히 설명될 수 있다.Features of the present invention can be more clearly explained through the following examples.
본 발명에서, 실시예의 배합비는 볶음밥 소스 조성물 전체에 대한 각 재료의 중량 %로 나타내었다.In the present invention, the mixing ratio of the examples is expressed as a weight % of each material relative to the entire fried rice sauce composition.
[실시예 1] 칼로리 저감 고추장 소스 제조[Example 1] Preparation of calorie-reduced gochujang sauce
하기 표 1에 나타낸 바와 같이, 각 재료의 배합비로 원료를 계량한 다음, 혼합한 후 95℃에서 가열 및 살균하여 고추장 베이스 소스 조성물을 제조하였다. 상기 고추장 베이스 소스 조성물은 냉동볶음밥과 잘 매칭할 수 있도록 배합비를 조절하여 제조하였다.As shown in Table 1 below, raw materials were weighed according to the mixing ratio of each material, mixed, and then heated and sterilized at 95 ° C to prepare a gochujang base sauce composition. The gochujang-based sauce composition was prepared by adjusting the mixing ratio to match well with frozen fried rice.
[실시예 2] 칼로리저감 간장 소스 제조[Example 2] Preparation of reduced calorie soy sauce
하기 표 2에 나타낸 바와 같이, 각 재료의 배합비로 원료를 계량한 다음, 혼합한 후 95℃에서 가열 및 살균하여 간장 베이스 소스 조성물을 제조하였다. 상기 고추장 베이스 소스 조성물은 냉동볶음밥과 잘 매칭할 수 있도록 배합비를 조절하여 제조하였다.As shown in Table 2 below, raw materials were weighed according to the mixing ratio of each material, mixed, and then heated and sterilized at 95° C. to prepare a soy sauce-based sauce composition. The gochujang-based sauce composition was prepared by adjusting the mixing ratio to match well with frozen fried rice.
[실험예][Experimental example]
1. 열량 분석1. Calorimetry
상기 본 발명의 실시예에 따른 소스 조성물 2종의 열량 분석은 에트워터 계수를 사용하여 검체 100 g중의 조단백질, 조지방 및 탄수화물 또는 당질의 함량에 단백질 4, 지방 9, 당질 4의 계수를 곱하여 각각의 에너지를 킬로칼로리(Kcal)단위로 산출하고 그 총계로 나타내었다.In the calorimetric analysis of the two source compositions according to the embodiment of the present invention, the content of crude protein, crude fat, and carbohydrate or sugar in 100 g of the sample was multiplied by the coefficient of protein 4, fat 9, and carbohydrate 4 using the Etwater coefficient, respectively. Energy was calculated in kilocalorie (Kcal) units and expressed as the total.
상기 본 발명의 실시예에 따른 소스 조성물 2종의 열량을 분석한 결과는 다음 표 3과 같다. 본 발명의 실시예에 따른 알룰로오스 첨가 소스 2종과 기존 소스 2종(비교예 1, 비교예 2)을 비교한 결과 기존 소스와 비교해 알룰로오스 첨가 소스의 칼로리가 낮게 나타나, 알룰로오스 첨가를 통한 칼로리 저감 효과를 확인할 수 있다.The results of analyzing the calorific value of the two source compositions according to the embodiment of the present invention are shown in Table 3 below. As a result of comparing the two types of allulose-added sauces according to the embodiment of the present invention and the two types of existing sources (Comparative Example 1 and Comparative Example 2), the allulose-added sauce showed lower calories than the existing sources, The calorie reduction effect through addition can be confirmed.
2. pH 측정, 적정산도, 가용성 고형분, 염도 측정2. pH measurement, titratable acidity, soluble solid content, salinity measurement
pH 측정은 pH meter(Starter300, Ohaus, NJ, USA)를 이용하여 측정하였으며, 시료 당 3반복씩 측정 후 그 평균값을 나타내었다.pH measurement was measured using a pH meter (Starter300, Ohaus, NJ, USA), and the average value was shown after 3 measurements per sample.
소스의 적정산도 측정은 각 시료를 1 g씩 정량을 취한 후 1차 증류수에 희석하여 표준용액(0.1 N NaOH)을 사용하는 중화적정법을 이용한 후 계산식에 따라 계산하였다.The titratable acidity measurement of the source was calculated according to the calculation formula after taking 1 g of each sample, diluting it in first distilled water, using a neutralization titration method using a standard solution (0.1 N NaOH).
가용성 고형분 함량 측정은 디지털 굴절당도계(Manual, ATAGO, Tokyo, Japan)를 이용하여 실시하였으며, 시료당 3반복씩 측정 후 그 평균값을 나타내었다.The measurement of soluble solid content was performed using a digital refractometry (Manual, ATAGO, Tokyo, Japan), and the average value was shown after three repetitions per sample.
염도 측정은 Mohr법을 이용하며, 시료들을 적정량 취한 후 1차 증류수에 적당량 희석하여 표준용액(0.1 N AgNO3)를 사용하는 식염정량법을 이용한 후 계산식에 따라 계산하였다.Salinity was measured using the Mohr method, and after taking an appropriate amount of samples, an appropriate amount was diluted in primary distilled water, and then calculated according to the calculation formula after using the salt quantification method using a standard solution (0.1 N AgNO 3 ).
상기 본 발명의 실시예에 따른 소스 조성물 2종의 pH, 적정 산도, 가용성 고형분, 염도를 측정한 결과는 다음 표 4와 같다. 고추장 소스의 pH는 3.97, 산도는 1.575, 가용성 고형분은 38.0, 염도는 1.42로 나타났다. 간장 소스의 pH는 4.34로 나타났으며 산도는 1.035, 가용성 고형분은 39.0, 염도는 2.36으로 나타났다.The results of measuring the pH, titratable acidity, soluble solids, and salinity of the two source compositions according to the embodiment of the present invention are shown in Table 4 below. The pH of the gochujang sauce was 3.97, the acidity was 1.575, the soluble solids were 38.0, and the salinity was 1.42. The pH of the soy sauce was 4.34, the acidity was 1.035, the soluble solids were 39.0, and the salinity was 2.36.
3. 색도 측정3. Chromaticity measurement
색도는 색차계(CR-200, Minolta,Osaka, Japan)를 사용하여 Hunter L값(명도), a값(적색도), b값(황색도)을 측정하였다. 모든 시료에 대하여 3회 반복 측정하였고, 사용된 표준 색판은 백색판(L=93.5, a=0.3132, b=0.3200)을 사용하였다.For chromaticity, Hunter L value (lightness), a value (redness), and b value (yellowness) were measured using a color difference meter (CR-200, Minolta, Osaka, Japan). Measurements were repeated three times for all samples, and the standard color plate used was a white plate (L = 93.5, a = 0.3132, b = 0.3200).
상기 본 발명의 실시예에 따른 소스 조성물 2종의 색도를 측정한 결과는 표 5와 같다.The results of measuring the chromaticity of the two source compositions according to the embodiment of the present invention are shown in Table 5.
4. 미생물 검사4. Microbiological testing
미생물 검사는 상기 본 발명에 따른 소스 조성물 2종의 미생물 안전성 측정하기 위하여 일반 세균 수와 B. cereus 검사를 실시하였다. 일반 세균 수 측정을 위한 배지는 standard plate count agar(Oxoid, Basingstoke, UK)를 사용하고, B. cereus 검사를 위해서는 M.Y.P. agar(Oxoid, Basingstoke, UK)를 사용하여 배지 plate에 0.1 mL씩 접종시킨 후 37℃에 24시간 배양시켜 colony를 측정하였다.The microbiological test was performed for the general bacterial count and B. cereus test to measure the microbial safety of the two kinds of source compositions according to the present invention. Standard plate count agar (Oxoid, Basingstoke, UK) is used as a medium for measuring the number of general bacteria, and MYP agar (Oxoid, Basingstoke, UK) is used for B. Colony was measured by culturing at 37 ° C for 24 hours.
상기 본 발명에 따른 소스 조성물 2종의 미생물 검사를 진행하였다. 미생물 안전성 측정을 위해 일반 세균수와 B. cereus 검사를 실시하였다. 검사결과 일반 세균수, B. cereus 모두 불검출로 나타나 본 발명에 따른 칼로리 저감 기능성 소스 조성물 2종의 안전성을 확인하였다.Microbiological tests were performed on two types of the source composition according to the present invention. To measure microbial safety, general bacterial counts and B. cereus tests were performed. As a result of the test, both the general bacterial count and B. cereus were found to be non-detectable, confirming the safety of the two calorie-reduced functional source compositions according to the present invention.
5. 관능 기호도 평가5. Sensory acceptability evaluation
본 발명의 실시예에 따른 소스별 관능 기호도 평가를 위해 관능평가 패널은 사전 교육을 통하여 평가 방법을 인지시킨 후 대학생 30명을 대상으로 평가하였다. 각 시료는 25 g씩 개발 완료된 볶음밥 200 g에 넣고 함께 섭취하면서 관능 평가를 실시하였다. 관능적 기호도 요소는 색상(color), 외관(appearance), 향(flavor), 맛(taste), 질감(texture), 전체적인 기호도(overall preference)로 나누어 9점 기호도 척도법(1점=매우 싫다, 5점=보통이다, 9점=매우 좋다)을 이용하여 실시하였다.In order to evaluate the sensory preference for each source according to the embodiment of the present invention, the sensory evaluation panel evaluated 30 college students after recognizing the evaluation method through prior training. 25 g of each sample was put into 200 g of developed fried rice and sensory evaluation was performed while consuming together. The sensory acceptability factors were divided into color, appearance, flavor, taste, texture, and overall preference using a 9-point acceptability scale (1 point = very dislike, 5 points). = average, 9 points = very good).
본 발명의 실시예에 따른 소스별 관능 기호도 평가 결과는 다음 표 6과 같다. The sensory preference evaluation results for each source according to the embodiment of the present invention are shown in Table 6 below.
이상으로 본 발명의 특정한 부분을 상세히 기술하였는바, 통상의 기술자에게 있어서 이러한 구체적인 기술은 단지 바람직한 구현 예일 뿐이며, 이에 본 발명의 범위가 제한되는 것이 아닌 점은 명백하다. 본 명세서 및 청구범위에 사용된 용어나 단어는 통상적이거나 사전적인 의미로 한정해서 해석되어서는 아니되며, 발명자는 그 자신의 발명을 가장 최선의 방법으로 설명하기 위해 용어의 개념을 적절하게 정의할 수 있다는 원칙에 입각하여 본 발명의 기술적 사상에 부합하는 의미와 개념으로 해석되어야만 한다. 따라서, 본 발명의 실질적인 범위는 첨부된 청구항과 그의 등가물에 의하여 정의된다고 할 것이다.Since specific parts of the present invention have been described in detail above, it is clear that these specific techniques are only preferred embodiments for those skilled in the art, and the scope of the present invention is not limited thereto. Terms or words used in this specification and claims should not be construed as being limited to ordinary or dictionary meanings, and the inventor may appropriately define the concept of terms in order to explain his or her invention in the best way. It should be interpreted as a meaning and concept consistent with the technical spirit of the present invention based on the principle that there is. Accordingly, the substantial scope of the present invention will be defined by the appended claims and equivalents thereof.
Claims (2)
Allulose 5.86% by weight, Gochujang 19.52% by weight, High-fructose corn syrup 14.35% by weight, Brewed soy sauce 13.57% by weight, Dadaegi 2.44% by weight, Frozen onion 1.95% by weight, Frozen garlic 1.46% by weight, Red pepper powder 1.46% by weight, Beef dashida 1.17% by weight %, breeze 0.98% by weight, beef extract 0.88% by weight, mirin 0.78% by weight, acetyladipic acid starch 0.78% by weight, nucleic acid age 0.39% by weight, paprika seasoning oil 0.11% by weight, capsicum 0.07% by weight, xanthan gum 0.04% by weight , A low-calorie sauce composition for fried rice, characterized in that it is prepared by weighing in a blending ratio of 0.02% by weight of black pepper powder and 34.17% by weight of purified water, mixing, and then heating and sterilizing at 95 ° C.
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