KR960020750A - Bibimbap seasoning sauce composition - Google Patents

Bibimbap seasoning sauce composition Download PDF

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Publication number
KR960020750A
KR960020750A KR1019940039936A KR19940039936A KR960020750A KR 960020750 A KR960020750 A KR 960020750A KR 1019940039936 A KR1019940039936 A KR 1019940039936A KR 19940039936 A KR19940039936 A KR 19940039936A KR 960020750 A KR960020750 A KR 960020750A
Authority
KR
South Korea
Prior art keywords
weight
bibimbap
seasoning sauce
sauce composition
red pepper
Prior art date
Application number
KR1019940039936A
Other languages
Korean (ko)
Other versions
KR100328012B1 (en
Inventor
권영민
김경립
박연수
이광교
Original Assignee
김정순
제일제당 주식회사
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 김정순, 제일제당 주식회사 filed Critical 김정순
Priority to KR1019940039936A priority Critical patent/KR100328012B1/en
Publication of KR960020750A publication Critical patent/KR960020750A/en
Application granted granted Critical
Publication of KR100328012B1 publication Critical patent/KR100328012B1/en

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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
    • 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
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • 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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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Seasonings (AREA)

Abstract

본 발명은 고추장과 간장 및 마늘, 파, 고춧가루등의 천연양념을 주원료로 하고 참깨, 겨자, 식초등을 혼합, 균질화한 냉면 양념장 조성물에 관한 것이다.The present invention relates to a cold noodle seasoning composition comprising a mixture of red pepper paste, soy sauce, garlic, green onions, red pepper powder, and the like as a main ingredient, and mixed and homogenized with sesame seeds, mustard, and vinegar.

Description

비빔냉면용 양념장 조성물Bibimbap seasoning sauce composition

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음As this is a public information case, the full text was not included.

Claims (1)

설탕 20~24중량%, 정제염 2~5중량%, 참깨 3.0~5.0중량%, 산탄검 0.1~0.2중량%, 고춧가루 6~7중량%, 고추장 19~20중량%, 겨자분 0.5~0.7중량%, 간장 12.56~14.56중량%, 식초 2~6중량%, 참기름 3~5중량%, 마늘 6~7중량%, 물엿 10.64~13.84중량%, 생파 5~6중량%로 이루어지는 비빔냉면용 양념장 조성물.Sugar 20-24%, refined salt 2-5%, sesame 3.0-5.0%, xanthan gum 0.1-0.2%, pepper powder 6-7%, kochujang 19-20%, mustard powder 0.5-0.7% Soy sauce 12.56 ~ 14.56% by weight, vinegar 2 ~ 6% by weight, sesame oil 3 ~ 5% by weight, garlic 6 ~ 7% by weight, starch syrup 10.64 ~ 13.84% by weight, fresh onion 5 ~ 6% by weight spice composition for bibim cold noodles. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019940039936A 1994-12-30 1994-12-30 Composition of seasoning sauce for cold noodle KR100328012B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019940039936A KR100328012B1 (en) 1994-12-30 1994-12-30 Composition of seasoning sauce for cold noodle

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019940039936A KR100328012B1 (en) 1994-12-30 1994-12-30 Composition of seasoning sauce for cold noodle

Publications (2)

Publication Number Publication Date
KR960020750A true KR960020750A (en) 1996-07-18
KR100328012B1 KR100328012B1 (en) 2002-06-24

Family

ID=37478449

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019940039936A KR100328012B1 (en) 1994-12-30 1994-12-30 Composition of seasoning sauce for cold noodle

Country Status (1)

Country Link
KR (1) KR100328012B1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20020043054A (en) * 2000-12-01 2002-06-08 고두모 Manufacturing method of high quaility Korean fermented food to protect food's separation

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100944765B1 (en) 2008-06-05 2010-03-03 신연희 Manufacture method for source of cold noodle and there source
KR101261303B1 (en) 2010-11-18 2013-05-07 주식회사 디미 Product of mixing salad
KR101476831B1 (en) * 2013-10-25 2014-12-30 노성원 Liquid soup for assorted mixtures noodles
KR101476832B1 (en) * 2013-10-25 2014-12-30 노성원 Liquid soup for assorted mixtures noodles

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20020043054A (en) * 2000-12-01 2002-06-08 고두모 Manufacturing method of high quaility Korean fermented food to protect food's separation

Also Published As

Publication number Publication date
KR100328012B1 (en) 2002-06-24

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