KR20120133724A - Composition of bulgogi marinade comprising morus alba - Google Patents

Composition of bulgogi marinade comprising morus alba Download PDF

Info

Publication number
KR20120133724A
KR20120133724A KR1020110052525A KR20110052525A KR20120133724A KR 20120133724 A KR20120133724 A KR 20120133724A KR 1020110052525 A KR1020110052525 A KR 1020110052525A KR 20110052525 A KR20110052525 A KR 20110052525A KR 20120133724 A KR20120133724 A KR 20120133724A
Authority
KR
South Korea
Prior art keywords
bulgogi
composition
bulgogi seasoning
audi
weight
Prior art date
Application number
KR1020110052525A
Other languages
Korean (ko)
Inventor
김정목
윤태석
Original Assignee
목포대학교산학협력단
(유)세양종합식품
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 목포대학교산학협력단, (유)세양종합식품 filed Critical 목포대학교산학협력단
Priority to KR1020110052525A priority Critical patent/KR20120133724A/en
Publication of KR20120133724A publication Critical patent/KR20120133724A/en

Links

Images

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/06—Meat products; Meat meal; Preparation or treatment thereof with gravy or sauce
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/88—Taste or flavour enhancing agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/20—Natural extracts
    • A23V2250/21—Plant extracts

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Botany (AREA)
  • Mycology (AREA)
  • Seasonings (AREA)

Abstract

The present invention relates to a gochujang bulgogi seasoning composition and a method for preparing a gochujang bulgogi seasoning composition, more specifically, a mulberry, garlic, pear, apple, red pepper paste, salt, sugar, pepper and soy sauce, and based on the weight of the total composition A base sauce preparation step of mixing a kochujang bulgogi seasoning composition having a content of 15% by weight and soy sauce, starch syrup and sugar, heating at 85 ° C. to 115 ° C. for 50 minutes to 90 minutes, and then cooling; Bulgogi seasoning step of mixing the ground apple, ground pear, ground onion, red pepper paste, salt, sugar, pepper and soy sauce in the base sauce, and heated for 5 to 20 minutes at 85 ℃ to 115 ℃; And a kochujang bulgogi seasoning composition manufacturing step of adding Audi to the prepared bulgogi seasoning so that the content of the audio is 15% by weight based on the total composition weight.
Bulgogi seasoning composition of the present invention, while containing an excellent functionality of the Audi, the texture of the most excellent and the preference is confirmed because the addition amount of the Audi is excellent, not only nutritionally excellent but also has the advantage of excellent taste.

Description

Bulgogi seasoning composition containing Audi {COMPOSITION OF BULGOGI MARINADE COMPRISING MORUS ALBA}

The present invention relates to a spice composition, and more particularly to Gochujang bulgogi spice composition.

There are several parts depending on the type and part of meat, and various cooking methods are possible according to the taste of consumers, and various parts are preferred for each individual. Among them, Bulgogi (Korean-style Barbeque), the representative meat dish of Korea, is a favorite meat dish of everyone in the East and West, and various recipes and sauces related to these bulgogi are known.

The bulgogi is also known as no bread, mainly made of beef, if made of pork is also called separately pork bulgogi. Bulgogi seasoning is a seasoning for producing the bulgogi has a sweet and salty taste.

Recently, with the efforts to promote globalization of Korean food, Bulgogi has become a representative food for introducing Korean tastes. As the demand for bulgogi increases, bulgogi spice sauce is commercialized and marketed in various flavors and compounding ratios, and the addition of various raw materials and subsidiary ingredients that provide meat meat action, digestive absorption, and odor removal. Differentiated products are being released.

In particular, the recent trend toward consumption of food is toward high quality and health as well as nutritional functions. Accordingly, research on the development of natural foods and processed products using the same has been actively conducted. Bulgogi seasoning is also being actively researched.

In order to meet the needs of consumers and the demands of the industry, research is required to produce bulgogi seasonings that can improve the taste of food while adding functionality by using materials having various effects to satisfy consumers' health-oriented needs. .

In order to solve the conventional problems as described above, an object of the present invention is to provide a method for producing a bulgogi spice composition and a bulgogi spice composition comprising a material that can impart functionality to the existing bulgogi spice composition.

The present invention relates to gochujang bulgogi seasoning composition, and in particular, including audi, garlic, pears, apples, kochujang, salt, sugar, pepper and soy sauce, the content of audi of 15% by weight of the total composition Gochujang bulgogi seasoning composition.

In another aspect, the present invention relates to a method for preparing a gochujang bulgogi seasoning composition, more specifically, soy sauce, starch syrup and sugar, and after heating for 50 minutes to 90 minutes at 85 ℃ to 115 ℃, the base sauce manufacturing step of cooling; Bulgogi seasoning step of mixing the ground apple, ground pear, ground onion, red pepper paste, salt, sugar, pepper and soy sauce in the base sauce, and heated for 5 to 20 minutes at 85 ℃ to 115 ℃; And a kochujang bulgogi seasoning composition manufacturing step of adding Audi to the prepared bulgogi seasoning so that the content of the audio is 15% by weight based on the total composition weight.

The inventors of the present invention, while considering the health and preferences of consumers, while studying the material that can improve the taste and flavor, such as taste and aroma when added to the spice composition, while excellent in functionality and good taste In addition, it was selected as a material that needs to be processed quickly after harvesting due to low shelf life, and proceeded the research to determine the optimum content of the Audi in Kochujang bulgogi seasoning.

As a result of the study, the spice composition with the addition of audio confirmed that free radical scavenging ability, reducing power, etc., and confirmed that the antioxidant activity is improved with the increase in the amount of addition, as a result of performing the sensory evaluation according to the addition amount, Audi 15% It was confirmed that the highest preference in the addition, it was confirmed that it is preferable to add 15% by weight of the audio based on the total weight of the composition in the optimum blending ratio for preparing the kochujang bulgogi seasoning with the addition of audio to complete the present invention.

In the present invention, the bulgogi seasoning is a spice used to give bulgogi unique taste and aroma to meat for bulgogi, mainly based on soy sauce, sugars, salts, onions, garlic, green onions, sesame seeds, and red pepper powder. It is prepared by mixing various seasonings with the basic raw materials, and is divided into Bulgogi seasoning and Gochujang Bulgogi seasoning.

In the present invention, the mulberry mulberry ( Morus alba L.), called heartache, loss, nausea, black heart, etc. The mulberry is a mature fruit of mulberry, which is harvested when it shows black purple in June to July. It has a large amount of anthocyanin pigment, and anti-inflammatory effect, antioxidant effect, antidiabetic effect, antihypertensive effect, blood circulation improvement effect, cholesterol inhibitory effect of audi extract, hepatoprotective effect and so on have been reported. The audi has excellent functionality, but because the tissue is soft and contains a large amount of water, so the quality deterioration occurs early after harvest, it is difficult to use as a pastry, and the anthocyanin pigment in the audi is very unstable to light and heat, Development of processed foods is required. Currently, it is used as an ingredient for ice cream, cakes, rice cakes, breads, cookies, and cakes.

Hereinafter, the present invention will be described in more detail.

In this specification, a weight part means the value displayed compared with the mass of another component based on the mass of a specific component.

The present invention relates to a gochujang bulgogi seasoning composition.

More specifically, the Kochujang bulgogi seasoning composition may include garlic, pears, apples, kochujang, salt, sugar, pepper, and soy sauce, and may be a kochujang bulgogi seasoning composition having an audio content of 15% by weight based on the total weight of the composition. have.

The present invention also relates to a method for preparing gochujang bulgogi seasoning composition.

More specifically, the method of preparing a gochujang bulgogi seasoning composition comprises mixing a soy sauce, starch syrup and sugar, heating at 85 ° C. to 115 ° C. for 50 minutes to 90 minutes, and then cooling the basic sauce; Bulgogi seasoning step of mixing the ground apple, ground pear, ground onion, red pepper paste, salt, sugar, pepper and soy sauce in the base sauce, and heated for 5 to 20 minutes at 85 ℃ to 115 ℃; And it may be a manufacturing method comprising the step of adding kochujang bulgogi seasoning composition to the bulgogi seasoning prepared so that the content of the Audi to 15% by weight based on the total weight of the composition.

The kochujang bulgogi seasoning composition of the present invention does not lower the texture of the existing kochujang bulgogi seasoning while adding audio to give excellent functionality such as antioxidant activity, antidiabetic activity and cholesterol lowering ability to the existing kochujang bulgogi seasoning composition, It is expected to be able to be applied to the food industry related to bulgogi sauce as well as to improve the income of the producer farm of Audi.

1 is a graph confirming the total polyphenol content according to the amount of Audi added Gochujang bulgogi seasoning according to an embodiment of the present invention.
1 is a graph confirming the DPPH radical scavenging ability according to the amount of Audi addition of Gochujang bulgogi seasoning according to an embodiment of the present invention.
Figure 3 is a graph confirming the reducing power according to the addition amount of kochujang bulgogi seasoning according to an embodiment of the present invention.
Figure 4 is a graph showing the preference according to the amount of Audi added Gochujang bulgogi seasoning according to an embodiment of the present invention.

Hereinafter, the structure and effects of the present invention will be described in more detail with reference to specific examples and comparative examples in order to facilitate understanding of the present invention. However, it should be understood that the following examples are for the purpose of further illustrating the present invention and are not to be construed as limiting the scope of the invention as defined by the appended claims. All technical ideas are to be construed as falling within the scope of the present invention.

Example : Preparation of Bulgogi Seasoning Composition

Example  1. Experimental material

In this study, Ody (cheong il bong) was used to purchase frozen fruits harvested in June 2010 from Gochang-gun, Jeonbuk, Korea, and pears, apples, and onions were purchased from Mokpo Agricultural and Marine Products Distribution Center. Other ingredients include soy sauce, starch syrup, white sugar, brown sugar, garlic, pepper, and red pepper paste. Seasonings were purchased and used at large discount stores.

Example  2. Preparation of Gochujang Bulgogi Seasoning

Kochujang bulgogi seasoning was prepared by the following method. Base sauce was mixed with 1.45 L of soy sauce, 1.45 L of starch syrup, and 1 kg of sugar, heated at 100 ° C. for 70 minutes, and then refrigerated at room temperature for refrigeration. Apples, pears, and onions were prepared by grinding various ingredients such as red pepper paste in a base sauce prepared after grinding together with a grinder in a mixing ratio as shown in Table 1 and heating at 100 ° C. for 10 minutes. Table 2 lists the ingredients for preparing Kochujang Bulgogi seasoning with Audi. Grind the purchased Audi in 5 stainless steel containers (185 mm in diameter and 85 mm in height), and add 1 g (0%), 25 g (5%) 50 g (10%), 75 g (15%), and 100 g (20%) were added and sterilized for 15 minutes at 121 ° C.

Figure pat00001

Figure pat00002

Experimental Example  1: Antioxidant Activity of Bulgogi Seasoning Composition

The sample used for total phenolic compound content and free radical scavenging activity was added to 1 mL of kochujang bulgogi seasoned with 9 mL of deionized water and homogenized by vortex, followed by centrifugation (3,000 rpm, 10 min, Vision scientific Co., Ltd., Osan, Korea) was used to filter the supernatant (0.2 μm, PVDF Syringe filter) to dilute 10 times, and the reducing power was used by diluting 20 times the same method.

Experimental Example  1-1. Total Phenolic Compound Content

Folin-Ciocalteu's method was modified to measure the total phenolic compound content. 200 μL of Folin-Ciocalteau's phenol reagent was added to 200 μL of the sample, mixed, and reacted at room temperature for 3 minutes. 400 μL of Na 2 CO 3 saturated solution and 1.4 mL of deionized water were added to the reaction solution, followed by vortex, and the mixture was left at room temperature for 1 hour, and then absorbance was measured at 725 nm. The measured absorbance was calculated using the standard curve prepared using gallic acid to calculate the total phenolic compound content.

Phenolic compounds have various physiological activities such as antioxidant and antibacterial activity. Especially, antioxidant activity has been reported to work with phenolic compounds, and as shown in many studies on the interaction between phenolic compound content and antioxidant activity, Investigating the content of phenolic compounds may be the primary source of antioxidant activity. Audi is known to contain several flavonoids with antioxidant, antihypertensive and anti-aging activities such as cyclomulberrin, sanggenon, moracin and kuwanon. The results of analyzing the total phenolic compound content of kochujang bulgogi seasoning with the addition of Audi is shown in FIG. The total amount of phenolic compounds in the control of Kochujang Bulgogi seasoning was 144 μg / mL, but the amount added at 164, 180, 194, and 236 μg / mL, respectively, when 5%, 10%, 15%, and 20% of the pulp meat was added. It was found to increase significantly in proportion to.

Experimental Example  1-2. Free radical Scatters ( DPPH method)

Free radical scavenging activity was performed by modifying the method of Kim et al. (25). Mix 1.8 mL of DPPH (1,1-diphenyl-2-picrylhydrazyl) solution in a 0.2 mL sample to 1 × 10 -4 M as ethanol, and mix it uniformly with vortex, and leave it in the dark for 15 minutes, followed by UV-Spectrophotometer ( Absorbance was measured at 517 nm using Spectronics 20 Genesys, Spectronic unicam, TX, USA. Ascorbic acid was used as a positive control.

Free radical scavenging ability is the most widely used method to measure antioxidant capacity. It shows the electron donating ability of antioxidants and is also used as a function of inhibiting aging by active radicals in the human body. The results of measuring the free radical scavenging activity of kochujang bulgogi seasoning with the addition of Audi are shown in FIG. DPPH radical scavenging activity showed 10.9% scavenging activity in the control group, which may be due to onion, garlic, apple, wine, etc. The free radical scavenging activity increased as the amount of added audio increased. There was no significant difference between the 0% and 5% supplements, but the free radical scavenging activity increased significantly from 5% to 20%. In the 10% addition group, 17.9%, 15% addition group, 21.2%, and 20% addition group, 29.5%. This result shows that the increase in concentration-dependent results from Lee (36) 's study on the quality characteristics of processed foods with added Audi powder.

Experimental Example  1-3. Reducing power

Reducing power was implemented by modifying the method of Mau et al. 100 μL of the sample was mixed with potassium phosphate buffer (800 μL, 200 mM, pH 6.6) and 1% potassium ferricyanide (100 μL), and the mixture was incubated at 50 ° C. for 20 minutes, followed by trichloroacetic acid (100 μL, 10%, w / v) was added and centrifuged at 3,000 rpm for 10 minutes. Deionized water (250 μL) and 5 μL of 10% ferric chloride were added to the centrifuged supernatant (250 μL) and vortexed to measure absorbance at 700 nm using a UV-Spectrometer (Optizen 3220UV, MECASYS, Korea). The reaction solution by interconversion between Fe 3+ and Fe + 2 represents a cyan greater the absorbance value indicates a high reducing power.

Reducing power starts when the hydrogen atom provided by reductone decomposes the free radical chain, and the absorbance value itself represents the reducing power of the sample, and the higher the reducing power, the higher the absorbance value. 3 is a result of measuring the reducing power of reducing the metal ions of kochujang bulgogi seasoning. The absorbance of the control group was the lowest as 0.6, and significantly higher absorbance than the control group in all added groups. The highest absorbance was 0.78 at 10% addition. There was a significant difference from the 5% addition, but no significant difference between the 15% and 20% addition. These results are thought to be due to the decrease in the total content of the additives such as garlic, onions and antioxidants with antioxidant activity. Previous studies have reported that the free radical scavenging ability and reducing power measured by the DPPH method have a linear correlation, but the action of antioxidants has several mechanisms (disruption of initiation of chain reaction, binding of transition metals, peroxide It is associated with degradation, disruption of continuous hydrogen removal, radical scavenging, etc., and thus, there is a difference according to the measurement object and method, and it is reported that there is a difference in antioxidant activity according to phenol compounds.

Experimental Example  2: sensory test

Sensory evaluation was conducted by selecting 15 4th and 4th grade graduate students from Mokpo National University, explaining the purpose of this experiment, and educating the sensory test method and evaluation characteristics. Evaluation items of sensory evaluation were color, flavor, sweetness, salty taste, hot taste, and overall acceptability. Sensory evaluation was performed using a 7-point scale, which was scored from very bad (1 point) to very good (7 points).

Sensory evaluation results of red pepper paste Bulgogi sauce with different amounts of Audi is as shown in FIG. Sensory evaluation was performed using the 7-point scale, and the addition of 10, 15 and 20% of Audi showed 6.2-6.3 scores, which was much higher than the control or 5%. The flavor of Gochujang seasoned bulgogi showed the highest preference at 15% and the lowest at 0%. Sweetness showed the highest preference from 15% to 5.8, but there was no significant difference between different samples. Salty taste did not show any significant difference between the additions of audio supplements but 0% control and 15, 20% additions showed a significant difference. Significant differences were found between the addition and 0% controls. From the above results, the 15% addition of Audi showed a significantly better evaluation than the other samples. Based on the above results, the seven-point preference evaluation of Kochujang Bulgogi seasonings with different amounts of Audi showed that the addition of 15% of ODI in all items showed a high preference score for the overall sensory preferences of Kochujang Bulgogi seasoning. .

Claims (3)

Kochujang bulgogi seasoning composition comprising a mulberry, garlic, pears, apples, pepper paste, salt, sugar, pepper and soy sauce, the content of Audi by 15% by weight based on the weight of the total composition. A base sauce preparation step of mixing soy sauce, starch syrup and sugar, heating at 85 ° C. to 115 ° C. for 50 to 90 minutes, and then cooling;
Bulgogi seasoning step of mixing the ground apple, ground pear, ground onion, red pepper paste, salt, sugar, pepper and soy sauce in the base sauce, and heated for 5 to 20 minutes at 85 ℃ to 115 ℃; And
The step of preparing kochujang bulgogi seasoning composition to add the Audi content to the prepared bulgogi seasoning so that the content of the audio 15% by weight based on the total composition weight
Gochujang bulgogi seasoning composition manufacturing method comprising a. The method of claim 2,
The content of apples, pears, and onions added in the bulgogi seasoning step is 20: 25: 2 based on the weight ratio of the method of producing gochujang bulgogi seasoning composition.
KR1020110052525A 2011-06-01 2011-06-01 Composition of bulgogi marinade comprising morus alba KR20120133724A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1020110052525A KR20120133724A (en) 2011-06-01 2011-06-01 Composition of bulgogi marinade comprising morus alba

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1020110052525A KR20120133724A (en) 2011-06-01 2011-06-01 Composition of bulgogi marinade comprising morus alba

Publications (1)

Publication Number Publication Date
KR20120133724A true KR20120133724A (en) 2012-12-11

Family

ID=47517033

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1020110052525A KR20120133724A (en) 2011-06-01 2011-06-01 Composition of bulgogi marinade comprising morus alba

Country Status (1)

Country Link
KR (1) KR20120133724A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103584044A (en) * 2013-10-24 2014-02-19 安徽工贸职业技术学院 Flavoring capable of clearing away heat, promoting salivation, tonifying liver and kidney and warming spleen and stomach
CN103584051A (en) * 2013-10-24 2014-02-19 安徽工贸职业技术学院 Flavoring capable of soothing nerves, improving eyesight, nourishing yin and supplementing blood

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103584044A (en) * 2013-10-24 2014-02-19 安徽工贸职业技术学院 Flavoring capable of clearing away heat, promoting salivation, tonifying liver and kidney and warming spleen and stomach
CN103584051A (en) * 2013-10-24 2014-02-19 安徽工贸职业技术学院 Flavoring capable of soothing nerves, improving eyesight, nourishing yin and supplementing blood

Similar Documents

Publication Publication Date Title
Aslam et al. Utilization of mango waste material (peel, kernel) to enhance dietary fiber content and antioxidant properties of biscuit
Ingle et al. Nutritional assessment of beetroot (Beta vulgaris L.) powder cookies.
Adubofuor et al. Physicochemical properties of pumpkin fruit pulp and sensory evaluation of pumpkin-pineapple juice blends
Kuchtová et al. Effects of white grape preparation on sensory quality of cookies
El-Said et al. Treatment of anaemia and malnutrition by shamy bread fortified with spirulina, quinoa and chickpea flour
Man et al. Effect of nettle leaves powder (Urtica dioica L.) addition on the quality of bread
Dhawan et al. Exploration of the nourishing, antioxidant and product development potential of beetroot (Beta vulgaris) flour
KR102096252B1 (en) The method for preparing kimchi by using lotus root
Awad et al. Evaluation of physical and sensory characteristics of jam and cake processed using pumpkin (Cucurbita moschata)
KR100874244B1 (en) Method for production of kimbap containing tuna
KR20120133724A (en) Composition of bulgogi marinade comprising morus alba
Zaki et al. The efficiency of some natural beta-carotene sources in improving the quality of the cake
KR20200082326A (en) Onion jam, preparation method thereof, and an onion pie including the same
Baioumy et al. Effect of quinoa seed and tiger nut mixture on quality characteristics of low-fat beef patties.
Go et al. Sensory evaluation, shelflife and nutritional composition of breadnut (Artocarpus camansi) cookies
KR101793700B1 (en) fish paste composition improved storage periods comprising natural complex extract
Hussein et al. Chemical and sensory qualities of moimoi and akara produced from blends of Cowpea (Vigna unguiculata) and Moringa oleifera seed flour
KR101991848B1 (en) Method for Manufacturing Black Barley Cracker
KR20160080341A (en) Manufacturing Method of Black Garlic Kimchi Sauce Hamburg Steak
KR20110002537A (en) A manufacturing process of pickled soybean paste kohlrabic
KR20210002195A (en) Process of fabricating oil base source having seafood flavor
KR101774744B1 (en) The manufacturing method of ready-to-eat dried radish leaf rice
Nandhini et al. Pearl millet (Pennisetum glaucum) as filler in chicken cutlet
KR102245622B1 (en) Dressing Sauce Using Allium Monanthum and Method for Preparing the Same
Nurhanan et al. Physicochemical properties and sensory evaluation of green and red spinach crackers

Legal Events

Date Code Title Description
WITN Withdrawal due to no request for examination