KR101824893B1 - 크림소스의 제조방법 - Google Patents
크림소스의 제조방법 Download PDFInfo
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- KR101824893B1 KR101824893B1 KR1020170033128A KR20170033128A KR101824893B1 KR 101824893 B1 KR101824893 B1 KR 101824893B1 KR 1020170033128 A KR1020170033128 A KR 1020170033128A KR 20170033128 A KR20170033128 A KR 20170033128A KR 101824893 B1 KR101824893 B1 KR 101824893B1
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- purified water
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- 235000021567 cream sauce Nutrition 0.000 title claims abstract description 42
- 238000000034 method Methods 0.000 title description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 239000000203 mixture Substances 0.000 claims abstract description 21
- 239000008213 purified water Substances 0.000 claims abstract description 20
- 238000002156 mixing Methods 0.000 claims abstract description 15
- 239000000843 powder Substances 0.000 claims abstract description 14
- 235000010676 Ocimum basilicum Nutrition 0.000 claims abstract description 11
- 238000010438 heat treatment Methods 0.000 claims abstract description 9
- 238000003756 stirring Methods 0.000 claims abstract description 9
- 235000013351 cheese Nutrition 0.000 claims abstract description 8
- 230000000694 effects Effects 0.000 claims abstract description 8
- 230000001954 sterilising effect Effects 0.000 claims abstract description 8
- 239000006071 cream Substances 0.000 claims abstract description 7
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 7
- 239000000194 fatty acid Substances 0.000 claims abstract description 7
- 229930195729 fatty acid Natural products 0.000 claims abstract description 7
- -1 glycerin fatty acid ester Chemical class 0.000 claims abstract description 7
- 240000002234 Allium sativum Species 0.000 claims abstract description 6
- 241000287828 Gallus gallus Species 0.000 claims abstract description 6
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 6
- 229920000881 Modified starch Polymers 0.000 claims abstract description 6
- 239000004368 Modified starch Substances 0.000 claims abstract description 6
- 244000203593 Piper nigrum Species 0.000 claims abstract description 6
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 6
- 229930006000 Sucrose Natural products 0.000 claims abstract description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 6
- 235000013614 black pepper Nutrition 0.000 claims abstract description 6
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 6
- 235000004611 garlic Nutrition 0.000 claims abstract description 6
- 235000011187 glycerol Nutrition 0.000 claims abstract description 6
- 229940107702 grapefruit seed extract Drugs 0.000 claims abstract description 6
- 235000019426 modified starch Nutrition 0.000 claims abstract description 6
- 239000001931 piper nigrum l. white Substances 0.000 claims abstract description 6
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 5
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 5
- 102000004190 Enzymes Human genes 0.000 claims abstract description 5
- 108090000790 Enzymes Proteins 0.000 claims abstract description 5
- 238000001816 cooling Methods 0.000 claims abstract description 5
- 239000013530 defoamer Substances 0.000 claims abstract description 5
- 235000013345 egg yolk Nutrition 0.000 claims abstract description 5
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 5
- 235000021116 parmesan Nutrition 0.000 claims abstract description 5
- 235000014059 processed cheese Nutrition 0.000 claims abstract description 5
- 235000013599 spices Nutrition 0.000 claims abstract description 5
- 239000000230 xanthan gum Substances 0.000 claims abstract description 5
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 5
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 5
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 5
- 229930003451 Vitamin B1 Natural products 0.000 claims abstract description 4
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims abstract description 4
- NUVBSKCKDOMJSU-UHFFFAOYSA-N ethylparaben Chemical compound CCOC(=O)C1=CC=C(O)C=C1 NUVBSKCKDOMJSU-UHFFFAOYSA-N 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 229960003495 thiamine Drugs 0.000 claims abstract description 4
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 claims abstract description 4
- 239000011691 vitamin B1 Substances 0.000 claims abstract description 4
- 235000010374 vitamin B1 Nutrition 0.000 claims abstract description 4
- 240000007926 Ocimum gratissimum Species 0.000 claims abstract 4
- 239000005862 Whey Substances 0.000 claims description 3
- 102000007544 Whey Proteins Human genes 0.000 claims description 3
- 108010046377 Whey Proteins Proteins 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 12
- 235000019634 flavors Nutrition 0.000 abstract description 12
- 241001529734 Ocimum Species 0.000 description 7
- 238000004519 manufacturing process Methods 0.000 description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 4
- 238000013329 compounding Methods 0.000 description 3
- 239000000498 cooling water Substances 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 235000015067 sauces Nutrition 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- CQHCJXYZMUYPIT-GBVPUKILSA-N (4-formylphenyl) (4as,6ar,6as,6br,8ar,10s,12ar,14bs)-10-hydroxy-2,2,6a,6b,9,9,12a-heptamethyl-1,3,4,5,6,6a,7,8,8a,10,11,12,13,14b-tetradecahydropicene-4a-carboxylate Chemical compound O=C([C@]12CCC(C[C@H]1C=1[C@@]([C@@]3(CC[C@H]4C(C)(C)[C@@H](O)CC[C@]4(C)[C@H]3CC=1)C)(C)CC2)(C)C)OC1=CC=C(C=O)C=C1 CQHCJXYZMUYPIT-GBVPUKILSA-N 0.000 description 2
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 2
- 240000003768 Solanum lycopersicum Species 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 235000014121 butter Nutrition 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 239000011265 semifinished product Substances 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 240000008100 Brassica rapa Species 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 241000237502 Ostreidae Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- XUIMIQQOPSSXEZ-UHFFFAOYSA-N Silicon Chemical compound [Si] XUIMIQQOPSSXEZ-UHFFFAOYSA-N 0.000 description 1
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 description 1
- 239000012670 alkaline solution Substances 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000021329 brown rice Nutrition 0.000 description 1
- 229920003123 carboxymethyl cellulose sodium Polymers 0.000 description 1
- 229940063834 carboxymethylcellulose sodium Drugs 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 229940065115 grapefruit extract Drugs 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000003607 modifier Substances 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 235000020636 oyster Nutrition 0.000 description 1
- 235000015927 pasta Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 229910052710 silicon Inorganic materials 0.000 description 1
- 239000010703 silicon Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 239000008256 whipped cream Substances 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/086—Cheese powder; Dried cheese preparations
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
- A23C19/0904—Liquid cheese products, e.g. beverages, sauces
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
(특허문헌 2) KR10-20150144230 A 숙성된 굴 및 새우를 이용한 매콤한 로제 크림소스 및 이의 제조방법
Claims (6)
- (a) 크림소스 총 중량에 대하여 파마산치즈파우더 0.2중량%, 전란분 0.3 중량%, 변성전분 4 중량% 및 유청분말 1 중량%와 정제수 14.5 중량%를 혼합하고, 상기 정제수가 포함된 혼합물을 분산시킨 후 11 내지 13 메쉬 크기의 여과망을 통과시켜 추가적으로 분산시키는 단계;
(b) 크림소스 총 중량에 대하여 정제염 1.1 중량%, 비타민 B1 0.03 중량%, L-글루타민산나트륨 0.2 중량%, 파라옥시안식향산에틸 0.018 중량%, 잔탄검 0.13 중량% 및 자몽종자추출물 0.03 중량%를 혼합하여 분산하는 단계;
(c) 크림소스 총 중량에 대하여 백후추가루 0.03 중량%, 바실그라운드 0.01 중량% 및 바실홀 0.02 중량%의 향신료 혼합물에 정제수 14.5 중량%를 혼합하고 80 내지 90℃에서 5 내지 15분 동안 가열 교반하여 향신료의 효소 활성을 제거하는 단계;
(d) 크림소스 총 중량에 대하여 글리세린지방산에스테르 0.3 중량%를 65 내지 75℃에서 5 내지 15분 동안 가열 교반하는 단계;
(e) 상기 (a) 내지 (d)의 혼합물과 크림소스 총 중량에 대하여 브라운루베이스 1 중량%, 치킨본엑기스 0.5 중량%, 연성가공치즈 0.08 중량%, 소포제 0.015 중량%, 마늘 2 중량%, 백설탕 3 중량%, 휘핑크림 18.5 중량% 및 정제수 38.537 중량%를 배합탱크에 투입하고, 70 내지 80℃에서 5 내지 15분 동안 가열 교반하여 크림소스를 제조하는 단계;
(f) 상기 크림소스를 레토르트 후살균하는 단계; 및
(g) 상기 크림소스를 8 내지 10℃로 냉각시키는 단계를 포함하는 크림소스를 제조하는 방법. - 삭제
- 삭제
- 삭제
- 삭제
- 삭제
Priority Applications (1)
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KR1020170033128A KR101824893B1 (ko) | 2017-03-16 | 2017-03-16 | 크림소스의 제조방법 |
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KR1020170033128A KR101824893B1 (ko) | 2017-03-16 | 2017-03-16 | 크림소스의 제조방법 |
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KR101824893B1 true KR101824893B1 (ko) | 2018-02-02 |
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KR (1) | KR101824893B1 (ko) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR102282350B1 (ko) * | 2020-11-17 | 2021-07-27 | 주식회사삼조에스피피 | 매콤 조개육수 베이스를 포함하는 봉골레 파스타 소스 제조방법 및 이를 통해 제조되는 봉골레 파스타 소스 |
KR20230112576A (ko) | 2023-02-15 | 2023-07-27 | 송곡대학 산학협력단 | 단호박 두유 크림소스 및 이의 제조방법 |
Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2008109904A (ja) * | 2006-10-31 | 2008-05-15 | House Foods Corp | レトルトソースの製造方法 |
-
2017
- 2017-03-16 KR KR1020170033128A patent/KR101824893B1/ko active Active
Patent Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2008109904A (ja) * | 2006-10-31 | 2008-05-15 | House Foods Corp | レトルトソースの製造方法 |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR102282350B1 (ko) * | 2020-11-17 | 2021-07-27 | 주식회사삼조에스피피 | 매콤 조개육수 베이스를 포함하는 봉골레 파스타 소스 제조방법 및 이를 통해 제조되는 봉골레 파스타 소스 |
KR20230112576A (ko) | 2023-02-15 | 2023-07-27 | 송곡대학 산학협력단 | 단호박 두유 크림소스 및 이의 제조방법 |
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