KR960028845A - 토마토를 주요소재로 한 토마토소스의 조성물 - Google Patents
토마토를 주요소재로 한 토마토소스의 조성물 Download PDFInfo
- Publication number
- KR960028845A KR960028845A KR1019950000740A KR19950000740A KR960028845A KR 960028845 A KR960028845 A KR 960028845A KR 1019950000740 A KR1019950000740 A KR 1019950000740A KR 19950000740 A KR19950000740 A KR 19950000740A KR 960028845 A KR960028845 A KR 960028845A
- Authority
- KR
- South Korea
- Prior art keywords
- weight
- tomato sauce
- composition
- tomatoes
- raw materials
- Prior art date
Links
- 235000007688 Lycopersicon esculentum Nutrition 0.000 title claims abstract 7
- 239000000203 mixture Substances 0.000 title claims abstract 6
- 235000015067 sauces Nutrition 0.000 title claims abstract 5
- 240000003768 Solanum lycopersicum Species 0.000 title claims 2
- 241000227653 Lycopersicon Species 0.000 title abstract 5
- 229920002678 cellulose Polymers 0.000 claims abstract 3
- 239000001913 cellulose Substances 0.000 claims abstract 3
- 229920001542 oligosaccharide Polymers 0.000 claims abstract 3
- 150000002482 oligosaccharides Chemical class 0.000 claims abstract 3
- 238000003756 stirring Methods 0.000 claims abstract 3
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract 2
- 240000002234 Allium sativum Species 0.000 claims abstract 2
- 240000007087 Apium graveolens Species 0.000 claims abstract 2
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims abstract 2
- 235000010591 Appio Nutrition 0.000 claims abstract 2
- 244000000626 Daucus carota Species 0.000 claims abstract 2
- 235000002767 Daucus carota Nutrition 0.000 claims abstract 2
- 235000004611 garlic Nutrition 0.000 claims abstract 2
- 150000003839 salts Chemical class 0.000 claims abstract 2
- 230000001954 sterilising effect Effects 0.000 claims abstract 2
- 235000015113 tomato pastes and purées Nutrition 0.000 claims abstract 2
- 235000021419 vinegar Nutrition 0.000 claims abstract 2
- 239000000052 vinegar Substances 0.000 claims abstract 2
- 244000291564 Allium cepa Species 0.000 claims 1
- 235000002566 Capsicum Nutrition 0.000 claims 1
- 235000013628 Lantana involucrata Nutrition 0.000 claims 1
- 235000006677 Monarda citriodora ssp. austromontana Nutrition 0.000 claims 1
- 240000007673 Origanum vulgare Species 0.000 claims 1
- 239000006002 Pepper Substances 0.000 claims 1
- 235000016761 Piper aduncum Nutrition 0.000 claims 1
- 235000017804 Piper guineense Nutrition 0.000 claims 1
- 244000203593 Piper nigrum Species 0.000 claims 1
- 235000008184 Piper nigrum Nutrition 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 claims 1
- 235000019634 flavors Nutrition 0.000 claims 1
- 239000002994 raw material Substances 0.000 abstract 3
- 241000234282 Allium Species 0.000 abstract 1
- 229920000742 Cotton Polymers 0.000 abstract 1
- 238000004659 sterilization and disinfection Methods 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- 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
Landscapes
- 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)
- Seeds, Soups, And Other Foods (AREA)
- Noodles (AREA)
Abstract
본 발명은 어린이, 청소년, 성인등 누구나가 좋아하는 스파게티(Spaghetti)를 손쉽게 요리할 수 있도록 토마토, 양파, 마늘, 셀러리, 당근등의 신선한 천연원료와 올리고당, 셀룰로오스등의 건강지향의 원료를 첨가하여 만든 토마토소스의 조성물에 관한 것이다.
본 발명에 따른 토마토소스의 조성물은 토마토 페이스트 40∼50중량%, 설탕 1∼5중량%, 식염 1∼3중량%, 식초 1∼5중량%, 올리고당 1∼3중량%, 셀룰로오스 3∼7중량%를 중량% 첨가하여 균일화하고 교반하면서 80∼100℃에서 50∼70분간 살균처리한 것을 특징으로 한다.
본 발명에 따른 토마토소스의 조성물에 의한면, 손쉽게 스파게티를 요리할 수 있을 뿐아니라, 각종 천연원료 및 기능성원료를 포함하여 건강에도 좋은 스파게티를 제공할 수 있다.
Description
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음
Claims (1)
- 토마토 페이스트 40∼50중량%, 설탕 1∼5중량%, 식염 1∼3중량%, 식초 1∼5중량%, 올리고당 1∼3중량%, 셀룰로오스 3∼7중량%를 교반, 혼합하여 얻어진 혼합물에 양파 9∼13중량%, 마늘 5∼9중량%, 당근 6∼10중량%, 셀러리 5∼8중량%의 양념류 및 월계수잎 0.8∼4중량%, 후추 0.4∼3.5중량%, 오레가노 0.5∼3중량%, 바질 0.3∼2.5중량%의 천연향신료를 균질화하고 교반하면서 80∼100℃에서 50∼70분간 살균처리하여 제조됨을 특징으로 하는 토마토소스 조성물.※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019950000740A KR100322212B1 (ko) | 1995-01-18 | 1995-01-18 | 토마토를주요소재로한토마토소스의조성물 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019950000740A KR100322212B1 (ko) | 1995-01-18 | 1995-01-18 | 토마토를주요소재로한토마토소스의조성물 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR960028845A true KR960028845A (ko) | 1996-08-17 |
| KR100322212B1 KR100322212B1 (ko) | 2002-05-13 |
Family
ID=37460662
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1019950000740A KR100322212B1 (ko) | 1995-01-18 | 1995-01-18 | 토마토를주요소재로한토마토소스의조성물 |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR100322212B1 (ko) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20160010743A (ko) | 2014-07-17 | 2016-01-28 | 주식회사 오뚜기 | 토마토 소스를 이용한 저염 김치 제조방법 |
| KR20160041073A (ko) * | 2014-09-30 | 2016-04-18 | 서원대학교산학협력단 | 그린토마토 소스 조성물 |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100384524B1 (ko) * | 2000-11-23 | 2003-05-22 | 유석원 | 햄버거용 소스와 그 제조방법 |
| KR100805917B1 (ko) | 2006-11-30 | 2008-02-21 | 김기도 | 오징어 내장 자가분해물을 포함하는 스파게티 소스 및 이의제조방법 |
| KR101521167B1 (ko) * | 2014-08-22 | 2015-05-18 | 원경옥 | 토마토 소스를 이용한 우동 스프 및 그 제조방법 |
-
1995
- 1995-01-18 KR KR1019950000740A patent/KR100322212B1/ko not_active IP Right Cessation
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20160010743A (ko) | 2014-07-17 | 2016-01-28 | 주식회사 오뚜기 | 토마토 소스를 이용한 저염 김치 제조방법 |
| KR20160041073A (ko) * | 2014-09-30 | 2016-04-18 | 서원대학교산학협력단 | 그린토마토 소스 조성물 |
Also Published As
| Publication number | Publication date |
|---|---|
| KR100322212B1 (ko) | 2002-05-13 |
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| A201 | Request for examination | ||
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant | ||
| FPAY | Annual fee payment |
Payment date: 20051229 Year of fee payment: 5 |
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| LAPS | Lapse due to unpaid annual fee |