KR100467935B1 - Western food cuisine with a herb sauce - Google Patents
Western food cuisine with a herb sauce Download PDFInfo
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- KR100467935B1 KR100467935B1 KR10-2001-0076409A KR20010076409A KR100467935B1 KR 100467935 B1 KR100467935 B1 KR 100467935B1 KR 20010076409 A KR20010076409 A KR 20010076409A KR 100467935 B1 KR100467935 B1 KR 100467935B1
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- sauce
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- licorice
- dermis
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 34
- 235000013305 food Nutrition 0.000 title description 3
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 claims abstract description 14
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims abstract description 14
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 claims abstract description 14
- 240000004371 Panax ginseng Species 0.000 claims abstract description 14
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims abstract description 14
- 235000003140 Panax quinquefolius Nutrition 0.000 claims abstract description 14
- 244000126002 Ziziphus vulgaris Species 0.000 claims abstract description 14
- 210000004207 dermis Anatomy 0.000 claims abstract description 14
- 235000008434 ginseng Nutrition 0.000 claims abstract description 14
- 229940010454 licorice Drugs 0.000 claims abstract description 14
- 240000004670 Glycyrrhiza echinata Species 0.000 claims abstract description 13
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims abstract description 12
- 235000017803 cinnamon Nutrition 0.000 claims abstract description 12
- 239000004615 ingredient Substances 0.000 claims abstract description 11
- 240000002234 Allium sativum Species 0.000 claims abstract description 10
- 235000004611 garlic Nutrition 0.000 claims abstract description 10
- 241000234282 Allium Species 0.000 claims abstract description 8
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 8
- 239000000203 mixture Substances 0.000 claims abstract description 8
- 235000000832 Ayote Nutrition 0.000 claims abstract description 7
- 240000004244 Cucurbita moschata Species 0.000 claims abstract description 7
- 235000009854 Cucurbita moschata Nutrition 0.000 claims abstract description 7
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims abstract description 7
- 235000015136 pumpkin Nutrition 0.000 claims abstract description 7
- 244000088415 Raphanus sativus Species 0.000 claims abstract description 6
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims abstract description 6
- 240000002045 Guettarda speciosa Species 0.000 claims abstract description 5
- 235000001287 Guettarda speciosa Nutrition 0.000 claims abstract description 5
- 241000245165 Rhododendron ponticum Species 0.000 claims abstract 2
- 244000147568 Laurus nobilis Species 0.000 claims description 5
- 235000017858 Laurus nobilis Nutrition 0.000 claims description 5
- 235000005212 Terminalia tomentosa Nutrition 0.000 claims description 5
- 210000000988 bone and bone Anatomy 0.000 claims description 5
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 4
- 240000003768 Solanum lycopersicum Species 0.000 claims description 4
- 235000021168 barbecue Nutrition 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- 235000012907 honey Nutrition 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 235000020097 white wine Nutrition 0.000 claims description 3
- 240000007087 Apium graveolens Species 0.000 claims description 2
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims description 2
- 235000010591 Appio Nutrition 0.000 claims description 2
- 241000283074 Equus asinus Species 0.000 claims description 2
- 240000008415 Lactuca sativa Species 0.000 claims 1
- 235000003228 Lactuca sativa Nutrition 0.000 claims 1
- 235000015278 beef Nutrition 0.000 claims 1
- 238000010411 cooking Methods 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 12
- 230000009286 beneficial effect Effects 0.000 abstract description 6
- 235000015277 pork Nutrition 0.000 abstract description 4
- 239000002075 main ingredient Substances 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 235000013372 meat Nutrition 0.000 abstract description 3
- 229940124595 oriental medicine Drugs 0.000 abstract description 3
- 241000237858 Gastropoda Species 0.000 abstract 1
- 240000000278 Syzygium polyanthum Species 0.000 abstract 1
- 235000008089 Syzygium polyanthum Nutrition 0.000 abstract 1
- 235000010633 broth Nutrition 0.000 abstract 1
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- 201000010099 disease Diseases 0.000 description 3
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- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 206010013935 Dysmenorrhoea Diseases 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 244000303040 Glycyrrhiza glabra Species 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 208000019255 Menstrual disease Diseases 0.000 description 1
- 208000037093 Menstruation Disturbances Diseases 0.000 description 1
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- 208000006673 asthma Diseases 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 230000003394 haemopoietic effect Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 1
- 235000008960 ketchup Nutrition 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000000463 material Substances 0.000 description 1
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Classifications
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- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
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Abstract
본 발명은 서양요리에 사용되는 소스에 관한 것으로서, 좀더 상세히는 함박스테이크나 돈까스등의 육류에 한방재료가 주성분으로 제조된 소스를 사용하여 한방의 맛과 향을 첨가하여 특히 동양인의 기호에도 맞고 인체에 유익하며 맛을 증가시키는 서양요리용 한방소스 조성물과 그 제조방법에 관한 것이다.The present invention relates to a sauce used in Western cuisine, and more specifically, to the meat, such as ham steak or pork cutlet, using a sauce made with the main ingredients of herbal ingredients, the taste and aroma of oriental medicine is added to fit the taste of Asians in particular and human body The present invention relates to a herbal sauce composition for Western cuisine and a method for producing the same, which is beneficial to and enhances taste.
즉, 통상의 육수물에 호박, 인삼, 홍대추, 계피, 진피, 천궁, 당귀, 감초, 무, 마늘, 대파, 진달래, 파, 상엽을 혼합하여 만들어낸 기초육수물에 다시 인삼, 홍대추, 감초, 진피, 계피, 천궁, 월계수잎을 넣어서 만든 한방육수물을 통상의 소스 조성물과 혼합하여 제조되는 것을 특징으로 하는 서양요리용 한방소스 조성물과 그 제조방법에 관한 것이다.In other words, the usual broth, pumpkin, ginseng, red jujube, cinnamon, dermis, Cheongung, Angelica, licorice, radish, garlic, green onion, rhododendron, green onion, upper leaf, ginseng, red jujube, It relates to a herbal sauce composition for Western cuisine and a method for producing the same, which is prepared by mixing a herbal broth made of licorice, dermis, cinnamon, a snail, a laurel leaf with a conventional sauce composition.
Description
본 발명은 서양요리에 사용되는 소스에 관한 것으로서, 좀더 상세히는 함박스테이크나 돈까스등의 육류에 한방재료를 주성분으로 하여 제조된 소스를 사용하여 한방의 맛과 향을 첨가함으로써 특히 동양인의 기호에도 맞고 인체에 유익하며맛을 증가시키는 서양요리용 한방소스 조성물과 그 제조방법에 관한 것이다.The present invention relates to a sauce used in Western cuisine, and more particularly, by adding a taste and aroma of oriental medicine using a sauce made mainly of herbal ingredients to meat such as ham steak or pork cutlet. The present invention relates to a herbal sauce composition for Western cuisine and a method for producing the same, which is beneficial to the human body and increases the taste.
일반적으로 서양요리에 사용되는 소스는 향신료와 토마토케첩, 우스타소스와 돈까스소스, 스테이크소스, 핫소스 등의 기름기가 많이 함유된 인공조미료를 많이 사용하므로 식후에 특히 동양인에게는 입맛이 개운하지 않고 잦은 소화불량으로 인하여 어려움을 겪어야 하였다.In general, the sauces used in Western cuisine use artificial seasonings that contain a lot of oil such as spices, tomato ketchup, ustá sauce and pork cutlet sauce, steak sauce, and hot sauce. Had to suffer.
또한, 이러한 소스를 자주 섭취하게 되면 동맥경화나 비만증상과 같은 성인병과 같이 건강을 해치게 된다는 것을 많은 사람들이 알고 있음에도 불구하고 중요한 자리나 기념일에는 서양식을 선호하게 되었다.In addition, although many people know that eating these sources often harms their health, such as adult diseases such as arteriosclerosis and obesity symptoms, Western styles are preferred for important occasions and anniversaries.
따라서, 동양인의 기호에 맞으면서 성인병등에 보호되고 건강에 유익한 양식을 많은 사람들이 찾게 되었다.Therefore, many people came to find a food that is beneficial to Asians and protected from adult diseases and is beneficial to health.
본 발명은 상술한 종래의 문제점을 해결하기 위한 것으로, 위와같이 한방재료가 주성분으로 첨가된 육수물을 일반적인 소스의 재료와 결합하여 독특한 맛과 향을 생성하여 동양인의 기호에도 맞고 건강에도 유익하여 맛을 증가시키는 서양요리용 한방소스를 제공하는 것인데 이를 더욱 상세히 설명하면 다음과 같다.The present invention is to solve the above-mentioned conventional problems, by combining the broth added with the herbal ingredients as a main ingredient as described above with the ingredients of the general sauce to produce a unique taste and aroma to fit the tastes of the Asian people and beneficial to health taste It is to provide a herbal sauce for Western cuisine to increase the more detailed description as follows.
본 발명은 사골 등을 달이어 만든 통상의 육수에 호박, 무, 마늘, 파의 농산물과 인삼, 홍대추, 진피, 천궁의 한약재를 투입하여 가열한 다음 채로 걸러내어 기초 육수를 구하는 단계와, 기초 육수에 인삼, 홍대추, 감초를 투입하여 가열한 다음 채로 걸러내어 한방 육수를 구하는 단계와, 한방 육수에 비프레드, 바베큐소스 등의 식재료를 투입한 다음 가열하는 단계에 의해 한방 소스가 구현될 수 있도록 한 것으로, 본 발명의 상세한 실시는 하기와 같이 이루어진다.The present invention is a step of obtaining the basic broth by filtering the raw products of pumpkin, radish, garlic, green onion and ginseng, red jujube, dermis, cheonggung, and then filtering them in a common broth made of sweet bone, etc. Herbal sauce can be realized by adding ginseng, red jujube and licorice to broth and filtering them to obtain oriental broth, and then adding ingredients such as bifred and barbecue sauce to the broth and then heating them. As such, the detailed implementation of the present invention is as follows.
사골 등을 달이어 만든 통상의 육수에 호박, 인삼, 홍대추, 계피, 진피, 천궁, 당귀, 감초, 무, 마늘, 파, 상엽의 재료를 투입한 다음 48시간 끓인 다음 채로 걸러내어 기초 육수를 구한다. 이때, 각 재료는 육수를 18ℓ로 하였을 때, 호박 580g ~ 620g, 인삼 35g ~ 45g, 홍대추 15g ~ 25g, 계피 45g ~ 55g, 진피 10g ~ 20g, 천궁 5g ~ 15g, 당귀 5g ~ 15g, 감초 10g ~ 20g, 무 180g ~ 220g, 마늘 10g ~ 20g, 파 15g ~ 35g, 상엽 5g ~ 15g의 중량비를 이루도록 투입한다.Put the ingredients of pumpkin, ginseng, red jujube, cinnamon, dermis, cheongung, donkey, licorice, radish, garlic, green onion, and upper leaf into the common broth made of bone bone, and then boil for 48 hours and filter the basic broth. Obtain At this time, each material is broth 18 ℓ, pumpkin 580g ~ 620g, ginseng 35g ~ 45g, red jujube 15g ~ 25g, cinnamon 45g ~ 55g, dermis 10g ~ 20g, Cheongung 5g ~ 15g, Angelica 5g ~ 15g, licorice 10g ~ 20g, radish 180g ~ 220g, garlic 10g ~ 20g, green onion 15g ~ 35g, the upper leaves 5g ~ 15g to achieve a weight ratio.
상기 기초 육수에 인삼, 홍대추, 감초, 진피, 계피, 천궁, 월계수의 재료를 투입하여 100℃의 온도로 끓인 다음 채로 걸러내어 한방 육수를 제조한다. 이때, 각 재료는 기초 육수를 5.4ℓ로 하였을 때, 인삼 45g ~ 55g, 홍대추 20g ~ 30g, 감초 3g ~ 7g, 진피 5g ~ 15g, 계피 10g ~ 20g, 천궁 3g ~ 7g의 중량비를 이루도록 투입하고, 월계수는 다섯잎 가량을 투입한다.상기 한방 육수 5.4ℓ에 화이트 와인 345㏄ ~ 355㏄와 다진 토마토 45g ~ 55g를 투입하여 끓인 다음 비프레드 3㏄ ~ 7㏄, 바베큐소스 120㏄ ~ 130㏄, AI소스 145㏄ ~ 155㏄, 스테이크소스 145㏄ ~ 155㏄, 첼리소스 160㏄ ~ 170㏄, 설탕 1스푼 반, 간마늘 1스푼을 투입하여 재차 끓인 후, 브라운루와 꿀을 각각 2스픈씩 더 첨가하여 고르게 교반하면 본 발명에서 제시하는 한방 소스가 구현된다.Ginseng, red jujube, licorice, dermis, cinnamon, cheongung, and laurel are added to the basic broth, boiled at a temperature of 100 ° C., and filtered to produce a herbal broth. In this case, when the basic broth is 5.4 ℓ, ginseng 45g ~ 55g, red jujube 20g ~ 30g, licorice 3g ~ 7g, dermis 5g ~ 15g, cinnamon 10g ~ 20g, cheongung 3g ~ 7g Add about 5 leaves of laurel to 5.4 ℓ of the herbal broth, 345 육 ~ 355㏄ of white wine and 45g ~ 55g of chopped tomatoes, boil, and then 3 비 ~ 7㏄ of bifred, 120㏄ ~ 130㏄ of barbecue sauce, AI 145㏄ ~ 155㏄ sauce, 145㏄ ~ 155㏄ steak sauce, 160㏄ ~ 170㏄ celery sauce, add 1 tablespoon of sugar, 1 tablespoon of ground garlic, boil again, and add 2 spoons of brown roux and honey By stirring evenly to achieve a herbal source proposed in the present invention.
이상의 과정을 통해 구현된 한방 소스는 점액상의 형태를 이루고 있었으며,(이때 한방 소스의 농도는 상기 브라운루의 투입량에 의해 조절이 이루어짐에 따라 브라운루 투입량은 필요 농도에 따라 선택 조절될 수 있다.) 한약재 및 농산물 특유의 향취가 서양 식자재와 결합되어 독특한 맛과 향이 감득되었다.The herbal source implemented through the above process was in the form of a mucus phase (the concentration of the herbal source is controlled by the input amount of the brown rouge, and the brown roux dose can be selectively adjusted according to the required concentration.) The unique flavors of herbs and agricultural products are combined with Western food ingredients to give a unique taste and aroma.
그리고 한방재료인 인삼의 효능은 항암작용, 간보호작용, 피로회복, 맹독성 다이옥신 예방과 치료작용, 당뇨억제, 혈압조절, 스트레스 억제, 저항력 강화, 조혈작용 등의 효능이 있고,In addition, the efficacy of ginseng as an herbal ingredient has anti-cancer effect, liver protection effect, fatigue recovery, toxic dioxin prevention and treatment, diabetes control, blood pressure control, stress suppression, strengthening resistance, hematopoietic effect, etc.
진피는 소화관에 대해 온건한 자극작용이 있어 위장에 쌓인 가스배출에 유리하며, 위액분비를 촉진하여 소화를 돕고 호흡기 점막을 자극하여 분비를 증가시키고, 가래를 묽게하여 쉽게 배출할 수 있게 하고 기관지를 이완시켜 천식을 없애는 작용이 있으며,The dermis has moderate stimulating effect on the digestive tract, which is beneficial to gas accumulation in the stomach.It promotes gastric secretion, which aids in digestion, stimulates the respiratory mucosa, increases secretion, and dilutes phlegm so that it can be easily excreted and bronchial. Relaxes and removes asthma,
천궁은 성분이 따뜻하고 맛이 매우며 독이없고 일체의 풍기와 노손및 일체의 혈파와 숙혈을 낫게하고 풍한이 뇌에 들어가서 머리가 아프고 눈물이 나는것을 없애고, 냉통을 치료하고, 온성강장, 월경불순에 효능이 있고,Cheongung is a warm and delicious ingredient, is not poisonous, it is good for all the wind and labor, and all the blood and blood clots, and the wind enters the brain to get rid of sore heads and tears, to treat cold pain, to treat hot tonic, and irregular menstruation. Effective,
당귀는 피를 생성하거나 보하는 역할을 하고 혈에 관련된 질환과 부인과 질환인 월경불순이나 폐경에 사용되며,Angelica is used to produce or protect blood, and is used for menstrual disorders or menopause, which are related to blood and gynecological diseases.
감초는 기침, 목이 아플때, 수족경련과 신경통, 생리통에 효능을 가지고 있음이 널리 알려져 있다.Licorice is widely known for its effects on coughing, sore throat, limb spasms, neuralgia, and menstrual cramps.
따라서 본 발명은 상기한 바와 같이 서양음식의 함박스테이크나 돈까스 등의 육류에 한방재료를 주원료로 한 소스를 사용함으로써 한방의 독특한 맛과 향이 양식의 맛과 향에 결합되어 동양인의 기호에 적합하며 성인병 등의 예방을 가능케 하는 이점이 있는 것이다.Therefore, the present invention, by using a source of herbal ingredients as a main ingredient in meat such as ham steak or pork cutlet of Western food as described above, the unique taste and aroma of oriental medicine is combined with the taste and aroma of Western culture, and is suitable for the taste of adult. There is an advantage that enables the prevention of the back.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR101254643B1 (en) | 2011-07-13 | 2013-04-15 | 경희대학교 산학협력단 | Manufacturing method of brown sauce powder |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR101103933B1 (en) * | 2010-03-11 | 2012-01-12 | 한전케이피에스 주식회사 | End play measuring tool of reactor coolant pump |
| KR102122126B1 (en) * | 2018-08-23 | 2020-06-11 | 엄재신 | BBQ sauce with aronia and red ginseng extract |
| KR102102476B1 (en) * | 2018-12-22 | 2020-05-29 | 우송대학교산학협력단 | The chicken roulade and preparation method thereof |
| KR102029404B1 (en) * | 2019-05-14 | 2019-10-07 | 심동욱 | Manufacturing method of Source containing OrientalHerb and Source manufactured by the method |
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| KR0181217B1 (en) * | 1995-03-16 | 1999-02-01 | 김영대 | Method for preparing sauce |
| KR100195885B1 (en) * | 1996-12-16 | 1999-06-15 | 손경식 | Seasonings for fork |
| KR19990073247A (en) * | 1999-06-25 | 1999-10-05 | 손수암 | Chinese herbal medicine manufacturing method using herbal medicine |
| KR20000058471A (en) * | 2000-05-31 | 2000-10-05 | 최중호 | a meat dressing |
| KR20000072855A (en) * | 1999-05-01 | 2000-12-05 | 이도명 | Pork source manufacturing method |
| KR100315718B1 (en) * | 1998-08-24 | 2002-02-28 | 추극식 | Meat seasoning and its manufacturing method |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR0181217B1 (en) * | 1995-03-16 | 1999-02-01 | 김영대 | Method for preparing sauce |
| KR100195885B1 (en) * | 1996-12-16 | 1999-06-15 | 손경식 | Seasonings for fork |
| KR100315718B1 (en) * | 1998-08-24 | 2002-02-28 | 추극식 | Meat seasoning and its manufacturing method |
| KR20000072855A (en) * | 1999-05-01 | 2000-12-05 | 이도명 | Pork source manufacturing method |
| KR19990073247A (en) * | 1999-06-25 | 1999-10-05 | 손수암 | Chinese herbal medicine manufacturing method using herbal medicine |
| KR20000058471A (en) * | 2000-05-31 | 2000-10-05 | 최중호 | a meat dressing |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR101254643B1 (en) | 2011-07-13 | 2013-04-15 | 경희대학교 산학협력단 | Manufacturing method of brown sauce powder |
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