KR950007690A - 이소말토올리고당을 이용한 양념장 및 그 제조방법 - Google Patents
이소말토올리고당을 이용한 양념장 및 그 제조방법 Download PDFInfo
- Publication number
- KR950007690A KR950007690A KR1019930018930A KR930018930A KR950007690A KR 950007690 A KR950007690 A KR 950007690A KR 1019930018930 A KR1019930018930 A KR 1019930018930A KR 930018930 A KR930018930 A KR 930018930A KR 950007690 A KR950007690 A KR 950007690A
- Authority
- KR
- South Korea
- Prior art keywords
- sauce
- isomaltooligosaccharide
- sugar
- starch syrup
- seasoning
- Prior art date
Links
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract 8
- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-RTPHMHGBSA-N 0.000 title claims abstract 8
- 238000004519 manufacturing process Methods 0.000 title claims abstract 5
- 235000015067 sauces Nutrition 0.000 claims abstract 11
- 235000000346 sugar Nutrition 0.000 claims abstract 9
- 229920002472 Starch Polymers 0.000 claims abstract 8
- 235000019698 starch Nutrition 0.000 claims abstract 8
- 239000008107 starch Substances 0.000 claims abstract 8
- 235000020357 syrup Nutrition 0.000 claims abstract 8
- 239000006188 syrup Substances 0.000 claims abstract 8
- 238000000034 method Methods 0.000 claims abstract 6
- 150000003839 salts Chemical class 0.000 claims abstract 4
- 239000000796 flavoring agent Substances 0.000 claims abstract 3
- 235000019634 flavors Nutrition 0.000 claims abstract 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract 3
- 239000008213 purified water Substances 0.000 claims abstract 2
- 235000013555 soy sauce Nutrition 0.000 claims abstract 2
- 240000004160 Capsicum annuum Species 0.000 claims 5
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims 5
- 235000007862 Capsicum baccatum Nutrition 0.000 claims 5
- 239000001728 capsicum frutescens Substances 0.000 claims 5
- 241000234282 Allium Species 0.000 claims 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims 2
- 240000002234 Allium sativum Species 0.000 claims 2
- 235000002566 Capsicum Nutrition 0.000 claims 2
- 239000006002 Pepper Substances 0.000 claims 2
- 241000722363 Piper Species 0.000 claims 2
- 235000016761 Piper aduncum Nutrition 0.000 claims 2
- 235000017804 Piper guineense Nutrition 0.000 claims 2
- 235000008184 Piper nigrum Nutrition 0.000 claims 2
- 244000273928 Zingiber officinale Species 0.000 claims 2
- 235000006886 Zingiber officinale Nutrition 0.000 claims 2
- 235000004611 garlic Nutrition 0.000 claims 2
- 235000008397 ginger Nutrition 0.000 claims 2
- 239000000843 powder Substances 0.000 claims 2
- 239000008159 sesame oil Substances 0.000 claims 2
- 235000011803 sesame oil Nutrition 0.000 claims 2
- 235000015090 marinades Nutrition 0.000 claims 1
- 235000013599 spices Nutrition 0.000 claims 1
- 239000002253 acid Substances 0.000 abstract 2
- 230000000694 effects Effects 0.000 abstract 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical class OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 abstract 1
- 235000021255 galacto-oligosaccharides Nutrition 0.000 abstract 1
- 150000003271 galactooligosaccharides Chemical class 0.000 abstract 1
- 230000005764 inhibitory process Effects 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 229920001542 oligosaccharide Polymers 0.000 abstract 1
- 150000002482 oligosaccharides Chemical class 0.000 abstract 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
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods 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
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/02—Antioxidant
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/12—Replacer
-
- 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
-
- 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
- A23V2250/212—Garlic
-
- 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
- A23V2250/28—Oligosaccharides
-
- 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
- A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Agronomy & Crop Science (AREA)
- Biotechnology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Molecular Biology (AREA)
- Seasonings (AREA)
Abstract
본 발명은 양념장의 색태, 조직감, 향미등을 장시간 유지하며, 특히 양념장의 품질염화에 가장 큰 영향을 미치는 갈변을 장시간 억제할 수 있는 양념장 및 그 제조방법에 관한 것이다.
양념장 조성물 중 환원당의 급원이 될 수 있는 물엿과 설탕을 이소말토올리고당으로 대체함으로써 갈변의 속도를 장기간 억제할 수 있는 양념장을 만들 수 있다.
이소말토올리고당의 특징으로 갈락토올리고당, 프락토올리고당등의 올리고당이산과 열에 의해 조미과정중에 대부분 파괴되는 단점을 나타내지만 이소말토올리고당은 내산성과 내열성을 가지고 있어 제조과정 중에 대부분이 잔존하게 되어 그 기능을 나타내게 된다.
이소말토올리고당을 첨가한 양념장은 37℃ 저장과정 중 대조구(이소말토올리고당이 첨가되지 않은 양념장)에 비해 1-2개월정도 갈변억제 기능을 가진다.
즉 상온에서 4주-8주 정도 그 효과를 나타낸다. 그 첨가된 농도는 0.5wt%-2wt%이며, 이 이상의 함량증가는 정제수의 양을 감소시키는 결과로 인해 조직감 및 외관상의 광택이 문제가 되어 제품으로 적당하지 못하다.
Description
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음
Claims (4)
- 고추장, 양조간장, 물엿, 설탕, 양파, 마늘, 고춧가루, 생강, 정제염, 후추, 정제수등을 혼합, 조미한후, 참기름을 혼합하고 살균시킨 양념장에 있어서, 이소말토올리고당 0.5-32wt%를 혼합공정에서 더 추가하여 혼합처리함으로써 향미와 조직감을 그대로 유지함과 동시에 갈변 발생을 억제시켜 장기간 보존이 가능한 이소말토올리고당을 이용한 양념장.
- 제1항에 있어서, 이소말토올리고당은 혼합처리공정에서 물엿과 설탕의 중 어느하나의 함께 또는 양자(물엿, 설탕와 같이, 또는 물엿과 설탕의 대용으로 사용하여 혼합처리함을 특징으로 한 위 양념장.
- 고추장, 양조고추장, 물엿, 설탕, 양파, 마늘, 고춧가루, 생강, 정제염, 후추, 정제수등을 혼합 처리한후 참기름을 혼합시켜 살균처리하는 양념장의 제조방법에 있어서, 이소말토올리고당 0.5~32wt%를 양념장의 혼합처리공정에서 더 추가하여 혼합함으로써 양념장의 향미와 조직감을 그대로 유지함과 동시에 갈변발생을 억제시켜 장기간 보존이 가능한 기술적 수단으로 처리하도록 함을 특징으로 하는 이소말토올리고당을 이용한 양념장의 제조방법.
- 제3항에 있어서, 이소말토올리고당은 혼합공정에서 물엿과 설탕의 대용으로, 또는, 물엿과 설탕 중 어느하나와 같이 또는 양자(물엿, 설탕)와 함께 혼합처리하여 양념장의 갈변을 억제처리시킴을 특징으로 하는 그 제조방법.※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR93018930A KR960009717B1 (en) | 1993-09-18 | 1993-09-18 | Spice sauce adding isomaltooligo saccharide, and processing method of it |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR93018930A KR960009717B1 (en) | 1993-09-18 | 1993-09-18 | Spice sauce adding isomaltooligo saccharide, and processing method of it |
Publications (2)
Publication Number | Publication Date |
---|---|
KR950007690A true KR950007690A (ko) | 1995-04-15 |
KR960009717B1 KR960009717B1 (en) | 1996-07-23 |
Family
ID=19363935
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR93018930A KR960009717B1 (en) | 1993-09-18 | 1993-09-18 | Spice sauce adding isomaltooligo saccharide, and processing method of it |
Country Status (1)
Country | Link |
---|---|
KR (1) | KR960009717B1 (ko) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR19990073079A (ko) * | 1999-04-06 | 1999-10-05 | 고원윤 | 게장양념조성물및그제조방법 |
KR100401812B1 (ko) * | 2001-01-04 | 2003-10-17 | 대상 주식회사 | 감미증가를 억제한 고추장의 제조방법 |
KR20040043765A (ko) * | 2002-11-20 | 2004-05-27 | 김기선 | 게장 소스 제조 방법 |
-
1993
- 1993-09-18 KR KR93018930A patent/KR960009717B1/ko not_active IP Right Cessation
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR19990073079A (ko) * | 1999-04-06 | 1999-10-05 | 고원윤 | 게장양념조성물및그제조방법 |
KR100401812B1 (ko) * | 2001-01-04 | 2003-10-17 | 대상 주식회사 | 감미증가를 억제한 고추장의 제조방법 |
KR20040043765A (ko) * | 2002-11-20 | 2004-05-27 | 김기선 | 게장 소스 제조 방법 |
Also Published As
Publication number | Publication date |
---|---|
KR960009717B1 (en) | 1996-07-23 |
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