VEGAN SAUCE AND MANUFACTURING METHOD OF IT

A manufacturing method of vegan sauce according to the present invention comprises the steps of: putting Laminaria japonica, Lentinula edodes and Undaria pinnatifida in water and soaking the same; and heating the water containing the Laminaria japonica, Lentinula edodes and Undaria pinnatifida. One...

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Bibliographische Detailangaben
Hauptverfasser:	CHOI, CHANG UK, HUR JUNG WOOK, YI, YEONG GON, LEE, CHANG EON
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:	A manufacturing method of vegan sauce according to the present invention comprises the steps of: putting Laminaria japonica, Lentinula edodes and Undaria pinnatifida in water and soaking the same; and heating the water containing the Laminaria japonica, Lentinula edodes and Undaria pinnatifida. One aspect of the present invention is to provide a vegan sauce composition and a vegan sauce manufacturing method for vegetarians. 본 발명에 따른 비건 소스 제조방법은 다시마, 표고버섯 및 미역을 물에 넣고 불리는 단계, 및 상기 다시마, 표고버섯 및 미역이 포함된 물을 가열하는 단계를 포함한다.