KR100496045B1 - Cooking method of a functional sauce - Google Patents
Cooking method of a functional sauce Download PDFInfo
- Publication number
- KR100496045B1 KR100496045B1 KR10-2003-0080777A KR20030080777A KR100496045B1 KR 100496045 B1 KR100496045 B1 KR 100496045B1 KR 20030080777 A KR20030080777 A KR 20030080777A KR 100496045 B1 KR100496045 B1 KR 100496045B1
- Authority
- KR
- South Korea
- Prior art keywords
- sauce
- functional
- weight
- parts
- corn
- Prior art date
Links
- 235000015067 sauces Nutrition 0.000 title claims abstract description 24
- 238000010411 cooking Methods 0.000 title description 2
- 238000000034 method Methods 0.000 title description 2
- 240000008042 Zea mays Species 0.000 claims abstract description 7
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 7
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 7
- 235000005822 corn Nutrition 0.000 claims abstract description 7
- 229920002261 Corn starch Polymers 0.000 claims abstract description 6
- 239000008120 corn starch Substances 0.000 claims abstract description 6
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims abstract description 4
- 244000203593 Piper nigrum Species 0.000 claims abstract description 4
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 4
- 235000013614 black pepper Nutrition 0.000 claims abstract description 4
- 235000017803 cinnamon Nutrition 0.000 claims abstract description 4
- 239000008162 cooking oil Substances 0.000 claims abstract description 4
- 235000013601 eggs Nutrition 0.000 claims abstract description 4
- 235000010746 mayonnaise Nutrition 0.000 claims abstract description 4
- 239000008268 mayonnaise Substances 0.000 claims abstract description 4
- 239000000843 powder Substances 0.000 claims abstract description 4
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 3
- 240000003768 Solanum lycopersicum Species 0.000 claims abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 7
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 230000006866 deterioration Effects 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 230000007774 longterm Effects 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 description 4
- 235000015277 pork Nutrition 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 235000015193 tomato juice Nutrition 0.000 description 2
- 241000227653 Lycopersicon Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 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 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 239000004927 clay Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- 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
- A23V2200/16—Taste affecting agent
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
본 발명은 기능성 소스의 제조방법에 관한 것으로서 옥수수 전분을 원료로 하여 제조되는 소스로 부재료로 옥수수 식용유, 계란, 마요네즈, 토마토원액, 흙설탕, 계피가루, 후추가루, 우스타소스를 혼합하여 제조된 기능성 소스를 제조하는 방법이다.The present invention relates to a method of manufacturing a functional sauce, which is a source made from corn starch as a raw material, a functional ingredient prepared by mixing corn cooking oil, eggs, mayonnaise, tomato stock, ground sugar, cinnamon powder, black pepper, and uta sauce The method of making the sauce.
본 발명의 기능성 소스는 적은 비용으로 많은 양을 만들 수 있으며, 짧은 시간에 조리가 가능하며, 장시간 보관에도 변질이 없으며, 튀김음식의 느끼함을 없애주고 옥수수의 고소함과 붉은색의 소스색깔로 부드러움을 줄 수 있다.The functional sauce of the present invention can be made in large quantities at a low cost, can be cooked in a short time, there is no deterioration even in long-term storage, eliminating the feeling of fried food, and the sweetness of corn and soft red sauce color Can give
Description
본 발명은 기능성 소스의 제조방법에 관한 것으로서 옥수수 전분을 원료로 하여 제조되는 소스로 부재료로 옥수수 식용유, 계란, 마요네즈, 토마토원액, 흙설탕, 계피가루, 후추가루, 우스타소스를 혼합하여 제조된 기능성 소스를 제조하는 방법이다.The present invention relates to a method of manufacturing a functional sauce, which is a source made from corn starch as a raw material, a functional ingredient prepared by mixing corn cooking oil, eggs, mayonnaise, tomato stock, ground sugar, cinnamon powder, black pepper, and uta sauce The method of making the sauce.
본 발명에 제조된 기능성 소스는 돈까스, 비후까스, 함박스테이크 등의 튀김음식에 사용되어 그 맛을 더욱 더할 수 있다.The functional sauce prepared in the present invention can be used in fried foods such as pork cutlet, beef cutlet, and ham steak to further enhance its taste.
종래의 돈까스용 소스는 토마토원액을 주원료로 하여 백설탕, 과일즙, 물엿, 양조식초를 혼합하여 제조되고 있다. 이와 같은 종래의 소스는 아주 강한 맛과 향을 내어 적은 양을 찍어 먹는다. 또한, 종래의 방법은 조리하는 시간이 오래 걸리고 색깔이 검게 나오는 경향이 있으며, 깊은 맛이 나지 않는다.Conventional pork cutlet sauce is prepared by mixing white sugar, fruit juice, starch syrup, and vinegar with tomato juice as a main ingredient. Such conventional sauces have a very strong taste and aroma and are eaten in small amounts. In addition, the conventional method takes a long time to cook and tends to appear black, and does not taste deep.
상기와 같은 문제점을 해결하기 위해 본 발명은 튀김음식의 느끼한 맛을 없애주고 소스의 맛과 어울려져 독특한 맛을 느끼게 해준다. 또한, 그 맛도 고소하고 부드러워 많은 양의 소스를 발라 먹어도 좋으며, 다양한 영양분이 첨가되어 많은 영양소를 공급한다.In order to solve the above problems, the present invention eliminates the sensational taste of fried foods and goes with the taste of the sauce to make a unique taste. In addition, the taste is smooth and tender, you can eat a large amount of sauce, and various nutrients are added to supply a lot of nutrients.
또한, 본 발명의 기능성 소스는 적은 비용으로 많은 양을 만들 수 있으며, 짧은 시간에 조리가 가능하며, 장시간 보관에도 변질이 없으며, 튀김음식의 느끼함을 없애주고 옥수수의 고소함과 붉은색의 소스색깔로 부드러움을 줄 수 있다.In addition, the functional sauce of the present invention can make a large amount at a low cost, can be cooked in a short time, there is no deterioration even in long-term storage, eliminating the feeling of fried food and the color of corn and red sauce color It can give softness.
본 발명의 목적은 기능성 소스를 사용하여 튀김음식의 느끼한 맛을 더욱 담백하게 하고 다양한 영양소를 공급함을 그 목적으로 하고 있다.An object of the present invention is to provide a lighter taste and various nutrients of fried food using a functional sauce.
본 발명은 기능성 소스를 제조하는 방법은 다음과 같이 상세하게 설명한다. 옥수수 전분 100중량부에 옥수수 식용유를 0.3ℓ를 넣고, 약 30∼40분 볶아 고소한 냄새가 날때까지 볶아준다.The present invention is described in detail as follows for the method of preparing the functional source. Add 0.3 liter of corn cooking oil to 100 parts by weight of corn starch, fry about 30 to 40 minutes, and stir until scent.
볶아진 옥수수 전분에 물 2ℓ를 넣고 계란 3개, 마요네즈 50중량부, 토마토원액 200중량부, 흙설탕 100중량부, 계피가루 20중량부, 후추가루 20중량부, 우스타소스 150중량부를 넣어 혼합하여 약 20∼30분 정도 저어주면서 끓여주면 본 발명의 기능성 소스가 만들어진다.Add 2 liters of water to roasted corn starch, mix 3 eggs, mayonnaise 50 parts by weight, tomato juice 200 parts by weight, clay sugar 100 parts by weight, cinnamon powder by 20 parts, black pepper by weight 20 parts by weight and 150 parts by weight of musta sauce. Stir and boil for about 20-30 minutes to make the functional sauce of the present invention.
본 발명은 기능성 소스에 관한 것으로 기능성 소스를 사용하여 튀김음식의 느끼한 맛을 없애주고 옥수수의 고소함과 붉은색의 소스색깔로 부드러움을 느낄 수 있으며, 적은 비용으로 많은 양을 만들 수 있으며, 짧은 시간에 조리가 가능하다는 것이다.The present invention relates to a functional sauce to remove the sense of taste of fried foods using the functional sauce and can feel the softness of the sweetness of the corn and the red color of the sauce, can be made in large quantities at a low cost, in a short time Cooking is possible.
또한, 본 발명의 기능성 소스는 다양한 영양소를 공급해 주기 때문에 튀김음식과 잘 어울려져 맛을 더욱 좋게 할 수 있다.In addition, the functional source of the present invention because it supplies a variety of nutrients can be matched well with fried food to improve the taste.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR10-2003-0080777A KR100496045B1 (en) | 2003-11-05 | 2003-11-05 | Cooking method of a functional sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR10-2003-0080777A KR100496045B1 (en) | 2003-11-05 | 2003-11-05 | Cooking method of a functional sauce |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20050043577A KR20050043577A (en) | 2005-05-11 |
| KR100496045B1 true KR100496045B1 (en) | 2005-06-16 |
Family
ID=37244307
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR10-2003-0080777A KR100496045B1 (en) | 2003-11-05 | 2003-11-05 | Cooking method of a functional sauce |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR100496045B1 (en) |
-
2003
- 2003-11-05 KR KR10-2003-0080777A patent/KR100496045B1/en not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| KR20050043577A (en) | 2005-05-11 |
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