KR970064463A - Kimchi sauce for salad dressing and its manufacturing method - Google Patents

Kimchi sauce for salad dressing and its manufacturing method Download PDF

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Publication number
KR970064463A
KR970064463A KR1019960006187A KR19960006187A KR970064463A KR 970064463 A KR970064463 A KR 970064463A KR 1019960006187 A KR1019960006187 A KR 1019960006187A KR 19960006187 A KR19960006187 A KR 19960006187A KR 970064463 A KR970064463 A KR 970064463A
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KR
South Korea
Prior art keywords
kimchi
sauce
weight
kimchi sauce
manufacturing
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Application number
KR1019960006187A
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Korean (ko)
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KR100187522B1 (en
Inventor
이철호
김영택
이수학
Original Assignee
이철호
김영택
해마식품 주식회사
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Priority to KR1019960006187A priority Critical patent/KR100187522B1/en
Publication of KR970064463A publication Critical patent/KR970064463A/en
Application granted granted Critical
Publication of KR100187522B1 publication Critical patent/KR100187522B1/en

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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
    • 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
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/10—Preserving with acids; Acid fermentation
    • 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
    • A23V2250/00—Food ingredients
    • A23V2250/50—Polysaccharides, gums
    • A23V2250/502—Gums

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Seasonings (AREA)

Abstract

본 발명은 김치소스 및 그 제조방법에 관한 것으로서 특히, 각종 식품에 김치의 풍미를 내기 위한 조미식품으로서의 김치소스 및 그 제조방법에 관한 것이다. 본 발명은 숙성된 김치와 각종 첨가물이 적정 비율로 혼합되어 가열되어 용해된 김치소스 및 그 제조방법을 제공하고, 본 발명에 의한 김치소스는 김치의 풍미를 가지는 조미료로서 사용될 수 있으므로 다양한 식품에 적용될 수 있도록 하는 장점이 있다.The present invention relates to a kimchi sauce and a method for producing the same, and more particularly, to a kimchi sauce as a seasoning food for imparting flavor of kimchi to various foods and a method for producing the same. The present invention provides a kimchi sauce in which aged kimchi and various additives are mixed at a suitable ratio and heated and dissolved, and the kimchi sauce according to the present invention can be used as a seasoning having the flavor of kimchi, There is an advantage to be able to.

Description

샐러드 드레싱용 김치소스 및 그 제조방법Kimchi sauce for salad dressing and its manufacturing method

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is a trivial issue, I did not include the contents of the text.

Claims (10)

숙성된 김치 10 내지 60중량%; 전분 2 내지 10중량%; 정제수 20 내 지 30중량%; 당류 5 내지 중량%; 및 생양념 1 내지 50중량%을 포함하고, 상기한 성분들이 가열되어 혼합 ·용해된 것임을 특징으로 하는 김치소스.10 to 60% by weight of aged kimchi; 2 to 10% by weight of starch; 30% by weight of purified water 20; 5% by weight of saccharides; And 1 to 50% by weight of raw sauce, wherein the ingredients are heated, mixed and dissolved. 제l항에 있어서, 상기 당류는 정백당, 물엿, 과당 등을 포함하는 것임을 특징으로 하는 김치소스.The kimchi sauce as claimed in claim 1, wherein the saccharide includes black sugar, starch syrup, fructose, and the like. 제l항에 있어서, 상기 생양념은 특허 제91712호에 의하여 제조된 김치속인 것임을 특징으로 하는 김치소스.The kimchi sauce according to claim 1, wherein the sauce is a kimchi prepared according to Korean Patent No. 91712. 제l항 내지 제3항 중 어느 한 항에 있어서, 상기 김치소는 점성도를 증가시키기 위하여 검류를 0.1 내지 3중량% 더 포함하는 것을 특징으로 하는 김치소스.The kimchi sauce according to any one of claims 1 to 3, wherein the kimchi contains 0.1 to 3% by weight of gum to increase the viscosity. 제1항 내지 제3항 중 어느 한 항에 있어서, 상기 김치소스는 김치소스의 보관성을 중강시키기 위하여 초산나트륨을 0.1 내지 5중량% 더 포함하는 것을 특징으로 하는 김치소스.[4] The kimchi sauce according to any one of claims 1 to 3, wherein the kimchi sauce further comprises 0.1 to 5% by weight of sodium acetate in order to enhance the storage stability of the kimchi sauce. 제l항 내지 제3항 중 어느 한 항에 있어서, 상기 김치소스는 김치소스의 맛을 보강하기 위하여 L-글루타민산나트륨을 0.1 내지 5중량% 더 포함하고 있는 것임을 특징으로 하는 김치소스.The kimchi sauce according to any one of claims 1 to 3, wherein the kimchi sauce further comprises 0.1-5 wt% of sodium L-glutamate to enhance the taste of the kimchi sauce. 김치의 풍미를 가지는 김치소스의 제조방법에 있어서, 숙성된 김치 및 생양념을 일정한 크기로 세절하는 제1단계; 전분, 당류, 정제수 등의 첨가물을 혼합하여 가열 용해하는 제2단계; 및 상기 제1단계에 의하여 세절된 숙성 김치와 상기 제2단계에서 혼합되어 용해된 첨가물을 가열 농축하는 제3단계를 포함하는 것을 특징으로 하는 김치소스의 제조방법.A method of manufacturing a kimchi sauce having a flavor of kimchi, the method comprising: a first step of dividing the aged kimchi and sauce into a predetermined size; A second step of mixing and heating and dissolving additives such as starch, saccharides, and purified water; And a third step of heating and aging the aged kimchi cut by the first step and the additive dissolved and mixed in the second step. 제7항에 있어서, 상기 제2단계는 참가물을 40 내지 90℃에서 10 내지 50분간 가열하는 것에 의한 것임을 특징으로 하는 김치소스의 제조방법.The method of manufacturing a kimchi source according to claim 7, wherein the second step comprises heating the contents at 40 to 90 DEG C for 10 to 50 minutes. 제7항에 있어서, 상기 제3단계는 세절된 김치와 혼합 ·용해된 첨가물을 40 내지 90℃에서 10 내지 50분간 가열하는 것에 의한 것임을 특징으로 하는 김치소스의 제조방법.8. The method according to claim 7, wherein the third step is to heat the kimchi mixed and dissolved with the cut kimchi at 40 to 90 DEG C for 10 to 50 minutes. 제7항 내지 제9항 중 어느 한 항에 있어서, 상기 김치소스 제조방법은 상기 제3단계에 의하여 유제의 상태로서 제조되는 김치소스를 분말의 형태로 제조하기 위하여 건조시키는 단계를 더 포함하는 것을 특징으로 하는 김치소스의 제조방법.10. The method according to any one of claims 7 to 9, wherein the method further comprises drying the kimchi sauce prepared in the third step as an emulsion state in the form of powder A method for producing a kimchi sauce. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: It is disclosed by the contents of the first application.
KR1019960006187A 1996-03-08 1996-03-08 Kimchi sauce for dressing salad and its preparation process KR100187522B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019960006187A KR100187522B1 (en) 1996-03-08 1996-03-08 Kimchi sauce for dressing salad and its preparation process

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Application Number Priority Date Filing Date Title
KR1019960006187A KR100187522B1 (en) 1996-03-08 1996-03-08 Kimchi sauce for dressing salad and its preparation process

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KR970064463A true KR970064463A (en) 1997-10-13
KR100187522B1 KR100187522B1 (en) 1999-03-20

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100774536B1 (en) * 2006-03-14 2007-11-08 한국식품연구원 Manufacturing method of kimchi source
KR20210002253A (en) * 2019-06-28 2021-01-07 재단법인 발효미생물산업진흥원 Method for producing rapid Mukeunji paste sauce using Lactobacillus plantarum SRCM102369 strain

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100375963B1 (en) * 2000-01-03 2003-03-15 학교법인 문화교육원 Steak sauce containing kimchi as a major ingredient
KR20010098045A (en) * 2000-04-27 2001-11-08 문상규 Kimchy Getcharp
KR100411351B1 (en) * 2002-01-08 2003-12-18 유선화 Method for preparing a sweet and sour pork using kimchi-containing source
KR100449007B1 (en) * 2002-03-29 2004-09-18 한국식품개발연구원 A Kimchi taste sauce and a method for manufacturing thereof
KR100811204B1 (en) * 2006-05-24 2008-03-07 대한민국(관리부서:농촌진흥청) Kimchi sauce and producing method thereof
KR20190037634A (en) 2017-09-29 2019-04-08 (주)삼아아시아 Manufacturing Method for Multi Using Kimchi Meat Sauce and the Same
KR20210067809A (en) 2019-11-29 2021-06-08 농업회사법인주식회사세아푸드 Composition of Kimchi Sauce

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100774536B1 (en) * 2006-03-14 2007-11-08 한국식품연구원 Manufacturing method of kimchi source
KR20210002253A (en) * 2019-06-28 2021-01-07 재단법인 발효미생물산업진흥원 Method for producing rapid Mukeunji paste sauce using Lactobacillus plantarum SRCM102369 strain

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