BROILED EELS SAUCE WITH ADDED BOKBUNJA AND METHOD OF MANUFACTURING THE SAME

The present invention relates to a broiled eel sauce with an added Korean black raspberry and a manufacturing method thereof, and more specifically, to a broiled eel sauce with an added Korean black raspberry and a manufacturing method thereof capable of providing a good flavor, being good for fatig...

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Bibliographische Detailangaben
1. Verfasser:	CHO, IL GWON
Format:	Patent
Sprache:	eng ; kor
Schlagworte:	ADHESIVE PROCESSES NOT PROVIDED FOR ELSEWHERE ADHESIVES AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F,C08G CHEMISTRY COMPOSITIONS BASED THEREON DYES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J GENERAL PROCESSES OF COMPOUNDING HUMAN NECESSITIES METALLURGY MISCELLANEOUS APPLICATIONS OF MATERIALS MISCELLANEOUS COMPOSITIONS NATURAL RESINS NON-MECHANICAL ASPECTS OF ADHESIVE PROCESSES IN GENERAL ORGANIC MACROMOLECULAR COMPOUNDS PAINTS POLISHES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR CHEMICAL WORKING-UP THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES USE OF MATERIALS AS ADHESIVES WORKING-UP
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Beschreibung
Zusammenfassung:	The present invention relates to a broiled eel sauce with an added Korean black raspberry and a manufacturing method thereof, and more specifically, to a broiled eel sauce with an added Korean black raspberry and a manufacturing method thereof capable of providing a good flavor, being good for fatigue recovery, providing an antioxidant property, and especially increasing an effect of vitamin A. The present invention comprises: 100 parts by weight of water; 1.5-2 parts by weight of a Korean black raspberry concentrate; 0.1-0.3 parts by weight of a Korean black raspberry flavor; 70-80 parts by weight of a soy sauce; 126-153 parts by weight of a first seasoning including one or more among pure white sugar, caramel, starch syrup, and high fructose; and 7-10 parts by weight of a second seasoning including one or more of L-glutamine and nucleic acid IG. 본 발명은 복분자가 첨가된 장어구이 소스 및 이의 제조방법에 관한 것으로, 보다 상세하게는 풍미가 좋을 뿐만 아니라 피로 회복에 좋고 항산화 기능이 있으며, 특히 비타민 A의 작용을 활발히 증가시킬 수 있는 복분자가 첨가된 장어구이 소스 및 이의 제조방법에 관한 것이다. 이러한 본 발명은, 물 100 중량부, 복분자농축액 1.5 내지 2 중량부, 복분자향 0.1 내지 0.3 중량부, 간장 70 내지 80 중량부, 정백당, 카라멜, 물엿 및 고과당 중 하나 이상을 포함하는 제1조미료 126 내지 153 중량부 및 L-글루타민 및 핵산IG 중 하나 이상을 포함하는 제2조미료 7 내지 10 중량부를 포함한다.