Low calorie Ssamjang-flavored sauce for skewered food with increased consistency and manufacturing method of thereof

The present invention relates to a low calorie ssamjang-flavored sauce for skewered food with increased consistency and a manufacturing method thereof. More particularly, the method includes the steps of: manufacturing a sauce base including ssamjang; manufacturing a sauce by adding a sweetener to t...

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Bibliographische Detailangaben
Hauptverfasser:	KIM DO HYEON, AN HYE SU, KO HYE IN, CHOI SEO YUN, EUN JONG BANG, PARK SO YOON
Format:	Patent
Sprache:	eng ; kor
Schlagworte:	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
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Beschreibung
Zusammenfassung:	The present invention relates to a low calorie ssamjang-flavored sauce for skewered food with increased consistency and a manufacturing method thereof. More particularly, the method includes the steps of: manufacturing a sauce base including ssamjang; manufacturing a sauce by adding a sweetener to the sauce base; and heating the source until the Bostwick consistency is 2.0 cm to 15.0 cm (measurement temperature 20℃, measurement time 30 seconds). Therefore, it has the effect of increasing the consistency of the ssamjang-flavored sauce and reducing the calories of the sauce. 본 발명은 점조도가 증가된 저칼로리 꼬치용 쌈장 맛 소스 및 그의 제조 방법에 관한 것으로, 보다 상세하게는 쌈장을 포함하는 소스 베이스를 제조하는 단계; 상기 소스 베이스에 감미료를 첨가하여 소스를 제조하는 단계; 및 상기 소스를 보스트윅 점조도가 2.0 ㎝ 내지 15.0 ㎝(측정 온도 20℃, 측정 시간 30초)일 때까지 가열하는 단계;를 포함함으로써 쌈장 맛 소스의 점조도를 증가시키는 효과 및 소스의 칼로리를 감소시키는 효과가 있다.