WO2005011408A1 - Garlic sauce - Google Patents
Garlic sauce Download PDFInfo
- Publication number
- WO2005011408A1 WO2005011408A1 PCT/KR2004/000365 KR2004000365W WO2005011408A1 WO 2005011408 A1 WO2005011408 A1 WO 2005011408A1 KR 2004000365 W KR2004000365 W KR 2004000365W WO 2005011408 A1 WO2005011408 A1 WO 2005011408A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- juice
- garlic
- weight
- parts
- powder
- Prior art date
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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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
Definitions
- the present invention relates to a garlic sauce being able to eat together with various kinds of meat, fish and vegetables dishes.
- the present invention provides a garlic sauce of which spicy and pungent taste is softened by adding fruit juice or spice, organic acid, a table salt, sugar, etc to raw garlic with an appropriate ratio.
- the garlic sauce according to the present invention can improve a taste of dishes and remove a fetid smell or a fishy smell or the like by using a garlic sauce in various kinds of meat, fish and vegetables dishes.
- An object of the present invention is to provide a garlic sauce of which spicy and pungent taste is softened by adding fruit juice or spice, organic acid, a table salt, sugar, etc with an appropriate ratio, and which can improve a taste of dishes and remove a fetid smell or a fishy smell or the like by using a garlic sauce in various kinds of meat, fish and vegetables dishes.
- the present invention is a garlic sauce comprised of 50—70 parts by weight, which is prepared by fine-grinding after peeling a garlic; 0.5— 10 parts by weight of an organic acid being able to use to foods; 5—20 parts by weight of fruit juice or spice; 1 — 10 parts by weight of a table salt; 0.1 —8 parts by weight of sugar; and 10—30 parts by weight of water.
- the fruit juice is selected from the group consisting of a lemon juice, an orange juice, an apple juice, a pear juice, a grape juice, a strawberry juice, a kiwi juice and a mixture thereof, and also may be a herb juice, which stimulates the appetite by giving a flavor to foods.
- the spice is selected from the group consisting of a mustard powder, a cinnamon powder, a red pepper powder, a shepherd' s purse powder, a vanilla, a vanillin, a mushroom powder, a chaperone, a
- the garlic sauce is comprised of 55—65 weight% of a raw garlic, 1 —5 parts by weight, 8— 15 parts by weight of a fruit juice or spice, 3 —7 parts by weight of a table salt, 0.5—3 parts by weight of sugar, and 15—25 parts by weight.
- a garlic sauce of the present invention will be described in detail .
- any garlic can be used regardless of race.
- the garlic is used by fine-grinding after peeling garlic, and the grinding can be carried out using a conventional mixer or a grinder or the like.
- organic acid which can be used to foods may be employed without limit.
- the organic acid may be selected from the group consisting of a citric acid, a lactic acid, an acetic acid, a succinic acid, a tartaric acid, and a mixture thereof.
- the acetic acid which can be used for foods may be employed.
- the acetic acid may be selected from the group consisting of a persimmon vinegar, an apple vinegar, a strawberry vinegar, etc, and 3—5% acetic acid instead of a vinegar may be used.
- An organic acid in a garlic sauce of the present invention has the effects of softening a strong taste of garlic, preventing the discoloration, and increasing the preservation.
- the fruit juice in a garlic sauce of the present invention has the effects of giving a unique incense and taste, and softening the spicy and pungent taste of garlic.
- the fruit juice may be selected from the group consisting of a lemon juice, an orange juice, an apple juice, a pear juice, a grape juice, a strawberry juice, a kiwi juice and a mixture thereof
- a taste and incense of a sauce may be changed, so that various kinds of consumer preference can be satisfied ful ly.
- a sauce can be prepared by selecting a fruit juice harmonizing with each of foods. For example, in case of a sauce using for meat dish, a grape sauce may be selected as a fruit juice, and in case of a sauce using for fish dish, a lemon juice can be selected. Also, mixing more that two fruit juices can variously change a taste and incense of a sauce.
- a publicly known spice instead of the fruit juice, which can be used for foods, may be employed.
- the spice is selected from the group consisting of a mustard powder, a cinnamon powder, a red pepper powder, a shepherd' s purse powder, a vanilla, a vanillin, a chaperone, a Chinese pepper, a ginger powder, an allspice, a herb powder and a mixture thereof.
- the contents of a table salt and sugar in a garlic sauce of the present invention can be controlled according to consumer preference.
- the table salt or sugar can not be included in the sauce for patients who have to restrict eating a table salt or sugar.
- a garlic sauce prepared according to the present invention can be used for a unique preference food having excellent incense and taste by harmonizing garlic with fruit juice or spice, an organic acid, etc.
- a garlic sauce prepared according to the present invention can be circulated in the vacuum-wrapped state through the treatment of the sterilization.
- a publicly known method for sterilization and wrapping can be used. In case of the sterilization, all of the low-temperature steri lization(63—65 ° C , 30 minutes), the high-temperature steri 1 ization(72—75 ° C , 15—20 seconds), and the ultra-high- temperature steri 1 izat ion(130— 150°C , 0.5—5 seconds) can be used.
- the vacuum wrapping can prevent from the discoloration of garlic due to the circulation for a long time, and a sauce wrapping for one time use can be easily portable and used.
- Garlic sauce of the present invention was prepared by mixing 60g of the grinded raw garlic, 3g of a citric acid, lOg of a grape juice, 5g of a table salt, 2g of sugar and 20g of water.
- Garlic sauce of the present invention was prepared with the same method of Example 1, except using a lemon juice instead of a grape juice.
- the sensory test was carried out after examiners ate a roasted beef sirloin (without dressing materials) together with a sauce of Example 1.
- the sensory test to twenty examiners was a method for examining consumer preference, which was classified according to 5 points. The results were expressed with the numbers of the examiner, and shown in the following Table 1.
- A It is better to eat with a garlic sauce.
- B A garlic sauce can be eaten without discomfort sence caused by the pungent taste and smell of garlic.
- the sensory test was carried out after examiners ate a raw flatfish together with a sauce of Example 2.
- the sensory test to twenty examiners was a method for examining consumer preference, which was classified according to 5 points. The results were expressed with the number of the examiner, and shown in the following Table 2.
- A It is better to eat with a garlic sauce.
- B A garlic sauce can be eaten without discomfort sence caused by the pungent taste and smell of garlic.
- Garlic Sauce After peeling garlic, the garlic was fine-grinded by using a grinder.
- Garlic sauce of the present invention was prepared by mixing 60g of the grinded raw garlic, 3g of a citric acid, lOg of a ginger powder, 5g of a table salt, 2g of sugar, and 20g of water.
- Example 5 Garlic sauce of the present invention was prepared with the same method of Example 4, except using a herb powder instead of a ginger powder .
- the sensory test was carried out after examiners ate a roasted beef sirloin (without dressing materials) together with a sauce of Example 4.
- the sensory test to twenty examiners was a method for examining consumer preference, which was classified according to 5 points. The results were expressed with the numbers of the examiner, and shown in the following Table 3.
- a garlic sauce can be eaten without discomfort sence caused by the pungent taste and smell of garlic.
- the sensory test was carried out after examiners ate a raw flatfish together with a sauce of Example 5.
- the sensory test to twenty examiners was a method for examining consumer preference, which was classified according to 5 points. The results were expressed with the number of the examiner, and shown in the following Table 4.
- a garlic sauce can be eaten without discomfort sense caused by the pungent taste and smell of garlic.
- a garlic sauce according to the present invention has no spicy and pungent taste by harmonizing garlic with a fruit juice, a spice or an organic acid, and most of people may like it due to a unique taste and incense thereof, and it can be added to various kinds of dishes.
- the garlic sauce of the present invention can easily remove a fetid smell or a fishy smell or the like, and improve a taste of dish.
- a garlic sauce of the present invention can prevent from the food poisoning by the effect of sterilization, detoxication, etc due to the effect of garlic.
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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)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The present invention relates to a garlic sauce comprised of 50~70 parts by weight, which is prepared by fine-grinding after peeling a garlic; 0.5~10 parts by weight of an organic acid being able to use to foods; 5~20 parts by weight of fruit juice or spice; 1~10 parts by weight of a table salt; 0.1~8 parts by weight of sugar; and 10~30 parts by weight of water. The garlic sauce according to the present invention can improve a taste of dishes and remove a fetid smell or a fishy smell or the like using a garlic sauce in various kinds of meat, fish and vegetables dishes.
Description
GARLIC SAUCE
TECHNICAL FIELD The present invention relates to a garlic sauce being able to eat together with various kinds of meat, fish and vegetables dishes. In particular, the present invention provides a garlic sauce of which spicy and pungent taste is softened by adding fruit juice or spice, organic acid, a table salt, sugar, etc to raw garlic with an appropriate ratio. The garlic sauce according to the present invention can improve a taste of dishes and remove a fetid smell or a fishy smell or the like by using a garlic sauce in various kinds of meat, fish and vegetables dishes.
BACKGROUND ART It has been known that garlic has useful effects in stamina reinforcement • robust effects of reinforcing physical strength, improving vitality of cells and organs of the body, stimulating blood circulation, and the like, and the improvement of blood circulation, detoxication, sterilization, etc. Recently, it has been reported that garlic has effects in the improvement of glycosuria, an anti-cancer effect, the improvement of atopy, etc. Korean foods has been using garlic as a main dressing material, and since the various effects of garlic become generally known, persons eating a baked garlic or raw garlic go on increasing. However, the conventional utilization of garlic has the limitation of application except using as a dressing material when
cooking. Namely, in case for garlic of having a good effect, a taste is strong, so that most of people have trouble to eat raw garlic. And baked garlic is easy to eat, but the volatile elements of garlic are easily gone by boiling, so that the baked garlic and the raw garlic has different effects. From the foregoing reasons, the inventors have researched and invented a method for using sauce-type garlic capable of eating together with various kinds of meat, fish and vegetables dishes.
DISCLOSURE OF THE INVENTION An object of the present invention is to provide a garlic sauce of which spicy and pungent taste is softened by adding fruit juice or spice, organic acid, a table salt, sugar, etc with an appropriate ratio, and which can improve a taste of dishes and remove a fetid smell or a fishy smell or the like by using a garlic sauce in various kinds of meat, fish and vegetables dishes.
The present invention is a garlic sauce comprised of 50—70 parts by weight, which is prepared by fine-grinding after peeling a garlic; 0.5— 10 parts by weight of an organic acid being able to use to foods; 5—20 parts by weight of fruit juice or spice; 1 — 10 parts by weight of a table salt; 0.1 —8 parts by weight of sugar; and 10—30 parts by weight of water.
The fruit juice is selected from the group consisting of a lemon juice, an orange juice, an apple juice, a pear juice, a grape juice, a strawberry juice, a kiwi juice and a mixture thereof, and also may be
a herb juice, which stimulates the appetite by giving a flavor to foods. The spice is selected from the group consisting of a mustard powder, a cinnamon powder, a red pepper powder, a shepherd' s purse powder, a vanilla, a vanillin, a mushroom powder, a chaperone, a
Chinese pepper, a ginger powder, an allspice, a herb powder and a mixture thereof. More preferably, the garlic sauce is comprised of 55—65 weight% of a raw garlic, 1 —5 parts by weight, 8— 15 parts by weight of a fruit juice or spice, 3 —7 parts by weight of a table salt, 0.5—3 parts by weight of sugar, and 15—25 parts by weight. Hereinafter, a garlic sauce of the present invention will be described in detail .
In a garlic sauce according to the present invention, any garlic can be used regardless of race. The garlic is used by fine-grinding after peeling garlic, and the grinding can be carried out using a conventional mixer or a grinder or the like.
An organic acid which can be used to foods may be employed without limit. For example, the organic acid may be selected from the group consisting of a citric acid, a lactic acid, an acetic acid, a succinic acid, a tartaric acid, and a mixture thereof.
The acetic acid which can be used for foods may be employed. For example, the acetic acid may be selected from the group consisting of a persimmon vinegar, an apple vinegar, a strawberry vinegar, etc, and 3—5% acetic acid instead of a vinegar may be used.
An organic acid in a garlic sauce of the present invention has
the effects of softening a strong taste of garlic, preventing the discoloration, and increasing the preservation.
The fruit juice in a garlic sauce of the present invention has the effects of giving a unique incense and taste, and softening the spicy and pungent taste of garlic. The fruit juice may be selected from the group consisting of a lemon juice, an orange juice, an apple juice, a pear juice, a grape juice, a strawberry juice, a kiwi juice and a mixture thereof
According to the selected fruit juice, a taste and incense of a sauce may be changed, so that various kinds of consumer preference can be satisfied ful ly.
Also, a sauce can be prepared by selecting a fruit juice harmonizing with each of foods. For example, in case of a sauce using for meat dish, a grape sauce may be selected as a fruit juice, and in case of a sauce using for fish dish, a lemon juice can be selected. Also, mixing more that two fruit juices can variously change a taste and incense of a sauce.
A publicly known spice instead of the fruit juice, which can be used for foods, may be employed. The spice is selected from the group consisting of a mustard powder, a cinnamon powder, a red pepper powder, a shepherd' s purse powder, a vanilla, a vanillin, a chaperone, a Chinese pepper, a ginger powder, an allspice, a herb powder and a mixture thereof.
The contents of a table salt and sugar in a garlic sauce of the present invention can be controlled according to consumer preference.
Specially, the table salt or sugar can not be included in the sauce
for patients who have to restrict eating a table salt or sugar.
A garlic sauce prepared according to the present invention can be used for a unique preference food having excellent incense and taste by harmonizing garlic with fruit juice or spice, an organic acid, etc. A garlic sauce prepared according to the present invention can be circulated in the vacuum-wrapped state through the treatment of the sterilization. A publicly known method for sterilization and wrapping can be used. In case of the sterilization, all of the low-temperature steri lization(63—65°C , 30 minutes), the high-temperature steri 1 ization(72—75°C , 15—20 seconds), and the ultra-high- temperature steri 1 izat ion(130— 150°C , 0.5—5 seconds) can be used. Also, the vacuum wrapping can prevent from the discoloration of garlic due to the circulation for a long time, and a sauce wrapping for one time use can be easily portable and used.
BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail referring to the following examples. However, the present invention is not limited to the following examples.
[Example 1]
Manufacture of Garlic Sauce
(1) After peeling garlic, the garlic was fine-grinded by using a grinder. (2) Garlic sauce of the present invention was prepared by mixing 60g of the grinded raw garlic, 3g of a citric acid, lOg of a grape
juice, 5g of a table salt, 2g of sugar and 20g of water.
[Example 2]
Garlic sauce of the present invention was prepared with the same method of Example 1, except using a lemon juice instead of a grape juice.
[Example 3]
Sensory Test (1)
The sensory test was carried out after examiners ate a roasted beef sirloin (without dressing materials) together with a sauce of Example 1. The sensory test to twenty examiners was a method for examining consumer preference, which was classified according to 5 points. The results were expressed with the numbers of the examiner, and shown in the following Table 1.
A: It is better to eat with a garlic sauce. B: A garlic sauce can be eaten without discomfort sence caused by the pungent taste and smell of garlic.
C: The incense and taste of a garlic sauce itself has unique and good.
5 Point: Very Good, 4 Point: Good, 3 Point: Normal, 2 Point: Bad, 1 Point: Very Bad
Table 1
The sensory test was carried out after examiners ate a raw flatfish together with a sauce of Example 2. The sensory test to twenty examiners was a method for examining consumer preference, which was classified according to 5 points. The results were expressed with the number of the examiner, and shown in the following Table 2.
A: It is better to eat with a garlic sauce. B: A garlic sauce can be eaten without discomfort sence caused by the pungent taste and smell of garlic.
C: The incense and taste of a garlic sauce itself has unique and good.
5 Point: Very Good, 4 Point: Good, 3 Point: Normal, 2 Point: Bad, 1 Point: Very Bad
Table 2
Manufacture of Garlic Sauce (1) After peeling garlic, the garlic was fine-grinded by using a grinder.
(2) Garlic sauce of the present invention was prepared by mixing 60g of the grinded raw garlic, 3g of a citric acid, lOg of a ginger powder, 5g of a table salt, 2g of sugar, and 20g of water.
[Example 5] Garlic sauce of the present invention was prepared with the same method of Example 4, except using a herb powder instead of a ginger powder .
[Example 6]
Sensory Test (1) The sensory test was carried out after examiners ate a roasted beef sirloin (without dressing materials) together with a sauce of Example 4. The sensory test to twenty examiners was a method for examining consumer preference, which was classified according to 5 points. The results were expressed with the numbers of the examiner, and shown in the following Table 3.
A: It is better to eat with a garlic sauce.
B: A garlic sauce can be eaten without discomfort sence caused by the pungent taste and smell of garlic.
C: The incense and taste of a garlic sauce itself has unique and good .
5 Point: Very Good, 4 Point: Good, 3 Point: Normal, 2 Point-' Bad, 1 Point : Very Bad
Table 3
Sensory Test (2)
The sensory test was carried out after examiners ate a raw flatfish together with a sauce of Example 5. The sensory test to twenty examiners was a method for examining consumer preference, which was classified according to 5 points. The results were expressed with the number of the examiner, and shown in the following Table 4.
A: It is better to eat with a garlic sauce.
B: A garlic sauce can be eaten without discomfort sense caused by the pungent taste and smell of garlic.
C: The incense and taste of a garlic sauce itself has unique and good. 5 Point: Very Good, 4 Point: Good, 3 Point: Normal, 2 Point: Bad, 1 Point: Very Bad
Table 4
INDUSTRIAL APPLICABILITY As described above, a garlic sauce according to the present invention has no spicy and pungent taste by harmonizing garlic with a fruit juice, a spice or an organic acid, and most of people may like it due to a unique taste and incense thereof, and it can be added to various kinds of dishes. The garlic sauce of the present invention can easily remove a fetid smell or a fishy smell or the like, and improve a taste of dish. In addition, it can be expected that a garlic sauce of the present invention can prevent from the food poisoning by the effect of sterilization, detoxication, etc due to the effect of garlic.
While certain preferred embodiments and comparative examples of the present invention have been shown and described, it is to be distinctly understood that the invention is not limited thereto but may be otherwise variously embodied and practiced within the scope of the fol lowing claims.
Claims
1. A garlic sauce comprised of 50—70 parts by weight, which is prepared by fine-grinding after peeling a garlic; 0.5—10 parts by weight of an organic acid being able to use to foods; 5—20 parts by weight of fruit juice or spice; 1— 10 parts by weight of a table salt; 0.1 —8 parts by weight of sugar; and 10—30 parts by weight of water.
2. The garlic sauce according to Claim 1, wherein the garlic sauce is comprised of 55~65 weight% of a raw garlic, 1—5 parts by weight, 8— 15 parts by weight of a fruit juice or spice, 3—7 parts by weight of a table salt, 0.5—3 parts by weight of sugar, and 15—25 parts by weight .
3. The garlic sauce according to Claim 1, wherein the organic acid is one selected from the group consisting of a citric acid, a lactic acid, an acetic acid, a succinic acid, and a tartaric acid.
4. The garlic sauce according to Claim 1 or Claim 2, wherein the fruit juice is one selected from the group consisting of a lemon juice, an orange juice, an apple juice, a pear juice, a grape juice, a strawberry juice, a kiwi juice, and a herb juice.
5. The garlic sauce according to Claim 1 or Claim 2, wherein the spice is one selected from the group consisting of a mustard powder, a cinnamon powder, a red pepper powder, a shepherd' s purse powder, a vanilla, a vanillin, a mushroom powder, a chaperone, a Chinese pepper powder, a ginger powder, an allspice, and a herb powder.
6. The garlic sauce according to Claim 1 or Claim 2, wherein the fruit juice is a mixture of more than one selected from the group consisting of a lemon juice, an orange juice, an apple juice, a pear juice, a grape juice, a strawberry juice, a kiwi juice, and a herb juice.
7. The garlic sauce according to Claim 1 or Claim 2, wherein the spice is a mixture of more than one selected from the group consisting of a mustard powder, a cinnamon powder, a red pepper powder, a shepherd' s purse powder, a vanilla, a vanillin, a mushroom powder, a chaperone, a Chinese pepper powder, a ginger powder, an allspice, and a herb powder.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR10-2003-0053597 | 2003-08-02 | ||
| KR10-2003-0053597A KR100532568B1 (en) | 2003-08-02 | 2003-08-02 | Garlic sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO2005011408A1 true WO2005011408A1 (en) | 2005-02-10 |
Family
ID=32227497
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/KR2004/000365 WO2005011408A1 (en) | 2003-08-02 | 2004-02-23 | Garlic sauce |
Country Status (2)
| Country | Link |
|---|---|
| KR (1) | KR100532568B1 (en) |
| WO (1) | WO2005011408A1 (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20080286388A1 (en) * | 2004-10-22 | 2008-11-20 | Shin-Jen Shiao | Pharmaceutical Composition and Non Dependence Coffee Comprising Edible Carboxylic Acid and/or Its Acid Salts and Coffeine |
| WO2011049540A2 (en) | 2009-10-20 | 2011-04-28 | Mahmut Bilgic | The pharmaceutical composition in dry powder form for inhalation |
| US20130202776A1 (en) * | 2008-06-06 | 2013-08-08 | Fabrica De Especias Y Productos El Rey S.A. | Doughy homogeneous mixture for seasoning foods |
| WO2018032076A1 (en) * | 2016-08-15 | 2018-02-22 | Lopes Torres Daniel | Black garlic condiment |
| WO2019098970A3 (en) * | 2017-08-28 | 2019-08-15 | Ekinci Mehmet | Fish sauce |
| WO2020118388A1 (en) | 2018-12-13 | 2020-06-18 | Silva Haroldo Souza | Açaí-based food composition and method for preparing an açaí-based food composition |
| CN112293713A (en) * | 2020-11-09 | 2021-02-02 | 史瑞雪 | Sour and hot flavor instant noodle seasoning, seasoning packet and preparation method |
| CN113243514A (en) * | 2021-06-08 | 2021-08-13 | 海天蚝油(江苏)食品有限公司 | Garlic pretreatment substance, extract and seasoning, and preparation method and application thereof |
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| KR100689248B1 (en) * | 2005-10-04 | 2007-03-02 | 최인귀 | Manufacturing method of garlic ripened by oriental medicine |
| KR100743155B1 (en) * | 2006-06-01 | 2007-07-27 | 최인귀 | Garlic sauce fermented in soybean sauce and oriental medicine extract |
| KR101126025B1 (en) * | 2009-10-06 | 2012-03-19 | 씨제이제일제당 (주) | Garlic sauce suitable for korean food and method for mass producing thereof |
| KR101371428B1 (en) * | 2012-05-22 | 2014-03-07 | 이강입 | A funtional sauce and its manufacture method thereof |
| KR101463920B1 (en) | 2013-05-21 | 2014-11-26 | (주)코리아푸딩 | the garlic liquified sauce for meat and the manufacturing method therof |
| CN111264835A (en) * | 2018-12-05 | 2020-06-12 | 李烽炜 | Soy sauce vinegar |
| CN110973567A (en) * | 2019-12-25 | 2020-04-10 | 北京黄记煌餐饮管理有限责任公司 | Composite seasoning sauce for stew pan and preparation method and application thereof |
| CN115644402A (en) * | 2022-09-23 | 2023-01-31 | 上海宝鼎酿造有限公司 | Dipping juice capable of enriching mouthfeel and relieving greasiness and promoting digestion and production process thereof |
| KR102647750B1 (en) | 2023-11-20 | 2024-03-13 | 이유진 | Method for manufacturing garlic sauce and garlic sauce manufactured by the same |
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|---|---|---|---|---|
| JPS6066955A (en) * | 1983-09-19 | 1985-04-17 | Kiyaraban:Kk | Preparation of dressing |
| CH651724A5 (en) * | 1983-04-06 | 1985-10-15 | Rene Mettler | Process for the preparation of spiced butter (herb butter), in particular for meats |
| DE3936651A1 (en) * | 1989-11-03 | 1991-05-08 | Zvonimir Kolaric | Sauce mixt. for grilled meat - contg. onions water, oil, vinegar, salt, parsley, black pepper, paprika, oregano, garlic and cayenne pepper |
| GB2239586A (en) * | 1989-11-25 | 1991-07-10 | Han Shin Il | A process for the preparation of a sauce for meat |
| DE4030814A1 (en) * | 1990-09-28 | 1992-04-02 | Garcia Victoria Romero | Sauce for meat fish or vegetable dishes - comprising sour and fresh cream, parsley, mustard, garlic, salt, pepper, paprika and lemon juice |
| FR2716080A1 (en) * | 1994-02-16 | 1995-08-18 | Banville De Dominique Lucie Ma | Savoury seasoning sauce based on peanuts, garlic, onion and red chillies |
-
2003
- 2003-08-02 KR KR10-2003-0053597A patent/KR100532568B1/en not_active IP Right Cessation
-
2004
- 2004-02-23 WO PCT/KR2004/000365 patent/WO2005011408A1/en active Application Filing
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CH651724A5 (en) * | 1983-04-06 | 1985-10-15 | Rene Mettler | Process for the preparation of spiced butter (herb butter), in particular for meats |
| JPS6066955A (en) * | 1983-09-19 | 1985-04-17 | Kiyaraban:Kk | Preparation of dressing |
| DE3936651A1 (en) * | 1989-11-03 | 1991-05-08 | Zvonimir Kolaric | Sauce mixt. for grilled meat - contg. onions water, oil, vinegar, salt, parsley, black pepper, paprika, oregano, garlic and cayenne pepper |
| GB2239586A (en) * | 1989-11-25 | 1991-07-10 | Han Shin Il | A process for the preparation of a sauce for meat |
| DE4030814A1 (en) * | 1990-09-28 | 1992-04-02 | Garcia Victoria Romero | Sauce for meat fish or vegetable dishes - comprising sour and fresh cream, parsley, mustard, garlic, salt, pepper, paprika and lemon juice |
| FR2716080A1 (en) * | 1994-02-16 | 1995-08-18 | Banville De Dominique Lucie Ma | Savoury seasoning sauce based on peanuts, garlic, onion and red chillies |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20080286388A1 (en) * | 2004-10-22 | 2008-11-20 | Shin-Jen Shiao | Pharmaceutical Composition and Non Dependence Coffee Comprising Edible Carboxylic Acid and/or Its Acid Salts and Coffeine |
| US20130202776A1 (en) * | 2008-06-06 | 2013-08-08 | Fabrica De Especias Y Productos El Rey S.A. | Doughy homogeneous mixture for seasoning foods |
| US10993467B2 (en) * | 2008-06-06 | 2021-05-04 | Fabrica De Especias Y Productos El Rey S.A. | Doughy homogeneous mixture for seasoning foods |
| US11457656B2 (en) * | 2008-06-06 | 2022-10-04 | Fabrica De Especias Y Productos El Rey S.A. | Doughy homogeneous mixture for seasoning foods |
| WO2011049540A2 (en) | 2009-10-20 | 2011-04-28 | Mahmut Bilgic | The pharmaceutical composition in dry powder form for inhalation |
| WO2018032076A1 (en) * | 2016-08-15 | 2018-02-22 | Lopes Torres Daniel | Black garlic condiment |
| WO2019098970A3 (en) * | 2017-08-28 | 2019-08-15 | Ekinci Mehmet | Fish sauce |
| WO2020118388A1 (en) | 2018-12-13 | 2020-06-18 | Silva Haroldo Souza | Açaí-based food composition and method for preparing an açaí-based food composition |
| CN112293713A (en) * | 2020-11-09 | 2021-02-02 | 史瑞雪 | Sour and hot flavor instant noodle seasoning, seasoning packet and preparation method |
| CN113243514A (en) * | 2021-06-08 | 2021-08-13 | 海天蚝油(江苏)食品有限公司 | Garlic pretreatment substance, extract and seasoning, and preparation method and application thereof |
| CN113243514B (en) * | 2021-06-08 | 2023-08-01 | 佛山市海天(宿迁)调味食品有限公司 | Garlic pretreatment and extract, seasoning, preparation method and application thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| KR100532568B1 (en) | 2005-12-01 |
| KR20030068118A (en) | 2003-08-19 |
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