송인희,최서윤,이태형,유선,SONG, IN HEEKR,CHOI, SEO YOUNKR,LEE, TAE HYOUNGKR,YOU, SUNKR
申请号：
KR1020170048765
公开号：
KR1017533000000B1
申请日:
2017.04.14
申请国别(地区):
KR
年份:
2017
代理人:
摘要：
The present invention relates to a method for producing a dressing composition for pineapple and kiwi, which comprises removing 35 to 45 parts by weight of white sugar from 100 parts by weight of kiwi after removing the husks and pulverizing the pulp to remove seeds, Preparing a pineapple puree by adding 5 to 10 parts by weight of lemon juice after mixing and heating 25 to 35 parts by weight of white sugar to 100 parts by weight of pineapple pulverized with pulp by removing the skin, And 40 to 50 parts by weight of the kiwifruit are mixed with 100 parts by weight of pineapple puree to make a first mixture. To 100 parts by weight of the first mixture, 40 to 50 parts by weight of purified water, 8 to 12 parts by weight of grape seed oil And 8 to 10 parts by weight of fresh kiwi juice are mixed to prepare a second mixture. To 100 parts by weight of the second mixture prepared in the above step, 0.001 to 0.005 part by weight of lactic acid bacteria of Kimchi And 0.005 to 0.01 part by weight of a natural apple, to complete the dressing composition for kimchi, and a pasteurization step of pasteurizing the filtered dressing composition for kimchi by filtering the finished kimchi dressing composition. The present invention relates to a method for manufacturing a dressing for pineapple and kiwi kimchi containing kimchi lactic acid bacteria, which enables consumers who have a sense of resistance to Kimchi to eat Kimchi to their individual taste due to the odor and spicy taste of Kimchi.본 발명은 파인애플 및 키위가 함유된 김치용 드레싱 조성물의 제조방법에 있어서, 껍질을 제거하고 과육을 분쇄하여 씨를 제거한 키위 100중량부에 백설탕 35~ 45중량부를 혼합 가열하여 식힌 후에 레몬즙 5~ 10중량부를 추가하여 키위 퓨레를 만드는 단계와 껍질을 제거하여 과육을 분쇄한 파인애플 100중량부에 백설탕 25~ 35중량부를 혼합 가열하여 식힌 후에 레몬즙 5~ 10중량부를 추가하여 파인애플 퓨레를 만드는 단계와 상기 단계에서 만든 파인애플 퓨레 100중량부에 상기 키위 퓨레 40~ 50중량부를 혼합하여 제1혼합물을 만드는 단계와 상기 단계에서 만든 제1혼합물 100 중량부에 정제수 40~ 50중량부, 포도씨유 8~ 12중량부, 생키위즙 8~ 10중량부를 혼합하여 제2혼합물을 만드는 단계와 상기 단계에서 만든 제2혼합물 100중량부에 김치 유산균 0.001~ 0.005중량부 및 천연사과향 0.005~ 0.01중량부를 더 혼합하여 김치용 드레싱 조성물을 완성하는 단계와 상
