Sauce composition for pickle and method for prepairng pickle using it
The present invention relates to a sauce composition for pickled foods, and pickled foods manufactured by using the same. Pickled foods are manufactured by using a sauce composition in which a red garlic extract, an onion peel extract or a mixture thereof is mixed with a soy sauce-based liquid. Acco...
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| creator | KIM, JIN YEOL CHOI, YOUNG SOOK CHOI, JUNG HOON JUN, NAM JIN JUNG, HO SUN OH, HYUN JU PARK, EUN JU KANG, MIN SU LEE, TARK KYEONG |
| description | The present invention relates to a sauce composition for pickled foods, and pickled foods manufactured by using the same. Pickled foods are manufactured by using a sauce composition in which a red garlic extract, an onion peel extract or a mixture thereof is mixed with a soy sauce-based liquid. Accordingly, by using the sauce composition for pickled foods, advanced pickled foods having improved palatability and storage ability while having functions of red garlic and onion peels can be provided.
본 발명은 절임식품용 조미액 조성물 및 이를 이용하여 제조된 절임식품에 관한 것으로, 보다 상세하게는 간장베이스 절임액에 홍마늘 추출물, 양파껍질 추출물 또는 이들의 혼합물을 혼합한 조미액 조성물을 이용하여 절임식품을 제조함으로써 홍마늘과 양파껍질의 기능을 가지면서도 기호성 및 저장성이 향상된 고급화된 절임식품을 제공할 수 있는 절임식품용 조미액 조성물 및 이를 이용하여 제조된 절임식품에 관한 것이다. |
| format | Patent |
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본 발명은 절임식품용 조미액 조성물 및 이를 이용하여 제조된 절임식품에 관한 것으로, 보다 상세하게는 간장베이스 절임액에 홍마늘 추출물, 양파껍질 추출물 또는 이들의 혼합물을 혼합한 조미액 조성물을 이용하여 절임식품을 제조함으로써 홍마늘과 양파껍질의 기능을 가지면서도 기호성 및 저장성이 향상된 고급화된 절임식품을 제공할 수 있는 절임식품용 조미액 조성물 및 이를 이용하여 제조된 절임식품에 관한 것이다.</description><language>eng ; kor</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2017</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20170529&DB=EPODOC&CC=KR&NR=20170058824A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25543,76293</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20170529&DB=EPODOC&CC=KR&NR=20170058824A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>KIM, JIN YEOL</creatorcontrib><creatorcontrib>CHOI, YOUNG SOOK</creatorcontrib><creatorcontrib>CHOI, JUNG HOON</creatorcontrib><creatorcontrib>JUN, NAM JIN</creatorcontrib><creatorcontrib>JUNG, HO SUN</creatorcontrib><creatorcontrib>OH, HYUN JU</creatorcontrib><creatorcontrib>PARK, EUN JU</creatorcontrib><creatorcontrib>KANG, MIN SU</creatorcontrib><creatorcontrib>LEE, TARK KYEONG</creatorcontrib><title>Sauce composition for pickle and method for prepairng pickle using it</title><description>The present invention relates to a sauce composition for pickled foods, and pickled foods manufactured by using the same. Pickled foods are manufactured by using a sauce composition in which a red garlic extract, an onion peel extract or a mixture thereof is mixed with a soy sauce-based liquid. Accordingly, by using the sauce composition for pickled foods, advanced pickled foods having improved palatability and storage ability while having functions of red garlic and onion peels can be provided.
본 발명은 절임식품용 조미액 조성물 및 이를 이용하여 제조된 절임식품에 관한 것으로, 보다 상세하게는 간장베이스 절임액에 홍마늘 추출물, 양파껍질 추출물 또는 이들의 혼합물을 혼합한 조미액 조성물을 이용하여 절임식품을 제조함으로써 홍마늘과 양파껍질의 기능을 가지면서도 기호성 및 저장성이 향상된 고급화된 절임식품을 제공할 수 있는 절임식품용 조미액 조성물 및 이를 이용하여 제조된 절임식품에 관한 것이다.</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2017</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZHANTixNTlVIzs8tyC_OLMnMz1NIyy9SKMhMzs5JVUjMS1HITS3JyE-BiBalFiRmFuWlw-RLizOBnMwSHgbWtMSc4lReKM3NoOzmGuLsoZtakB-fWlyQmJyal1oS7x1kZGBobmBgamFhZOJoTJwqALHGM_Q</recordid><startdate>20170529</startdate><enddate>20170529</enddate><creator>KIM, JIN YEOL</creator><creator>CHOI, YOUNG SOOK</creator><creator>CHOI, JUNG HOON</creator><creator>JUN, NAM JIN</creator><creator>JUNG, HO SUN</creator><creator>OH, HYUN JU</creator><creator>PARK, EUN JU</creator><creator>KANG, MIN SU</creator><creator>LEE, TARK KYEONG</creator><scope>EVB</scope></search><sort><creationdate>20170529</creationdate><title>Sauce composition for pickle and method for prepairng pickle using it</title><author>KIM, JIN YEOL ; CHOI, YOUNG SOOK ; CHOI, JUNG HOON ; JUN, NAM JIN ; JUNG, HO SUN ; OH, HYUN JU ; PARK, EUN JU ; KANG, MIN SU ; LEE, TARK KYEONG</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_KR20170058824A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; kor</language><creationdate>2017</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>KIM, JIN YEOL</creatorcontrib><creatorcontrib>CHOI, YOUNG SOOK</creatorcontrib><creatorcontrib>CHOI, JUNG HOON</creatorcontrib><creatorcontrib>JUN, NAM JIN</creatorcontrib><creatorcontrib>JUNG, HO SUN</creatorcontrib><creatorcontrib>OH, HYUN JU</creatorcontrib><creatorcontrib>PARK, EUN JU</creatorcontrib><creatorcontrib>KANG, MIN SU</creatorcontrib><creatorcontrib>LEE, TARK KYEONG</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>KIM, JIN YEOL</au><au>CHOI, YOUNG SOOK</au><au>CHOI, JUNG HOON</au><au>JUN, NAM JIN</au><au>JUNG, HO SUN</au><au>OH, HYUN JU</au><au>PARK, EUN JU</au><au>KANG, MIN SU</au><au>LEE, TARK KYEONG</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Sauce composition for pickle and method for prepairng pickle using it</title><date>2017-05-29</date><risdate>2017</risdate><abstract>The present invention relates to a sauce composition for pickled foods, and pickled foods manufactured by using the same. Pickled foods are manufactured by using a sauce composition in which a red garlic extract, an onion peel extract or a mixture thereof is mixed with a soy sauce-based liquid. Accordingly, by using the sauce composition for pickled foods, advanced pickled foods having improved palatability and storage ability while having functions of red garlic and onion peels can be provided.
본 발명은 절임식품용 조미액 조성물 및 이를 이용하여 제조된 절임식품에 관한 것으로, 보다 상세하게는 간장베이스 절임액에 홍마늘 추출물, 양파껍질 추출물 또는 이들의 혼합물을 혼합한 조미액 조성물을 이용하여 절임식품을 제조함으로써 홍마늘과 양파껍질의 기능을 가지면서도 기호성 및 저장성이 향상된 고급화된 절임식품을 제공할 수 있는 절임식품용 조미액 조성물 및 이를 이용하여 제조된 절임식품에 관한 것이다.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Sauce composition for pickle and method for prepairng pickle using it |
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