KR100594620B1 - sauce of batter-fried food including vegetable and herb extract and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a frying sauce containing vegetables and herbal extracts and a method of manufacturing the same. More specifically, in a frying sauce containing tomatoes as a main ingredient, it contains vegetables and herbal extracts with nutritional components necessary for the growth of young children and adolescents. It relates to a fried tempura sauce and a method of manufacturing the same.

The present invention is a vegetable and herbal extract having functional properties such as the nutritional components required for young children and adolescents in the growing season, which is the non-straight layer of tempura, as well as the taste and flavor of the tempura in tomato-based tempura sauce It is an object of the present invention to provide a fried sauce and a method for producing the same.

In the method of producing a frying sauce of the present invention, in the production of a frying sauce containing a known tomato as a main ingredient,

(1) a step of pasting the tomato and the subsidiary material as a main material into a stirrer and stirring to paste;

(2) adding the seasoning to the paste of (1),

(3) adding powdered soybean to the paste to which the seasoning of (2) is added;

(4) adding and mixing vegetables and herbal extracts to the paste to which the soybean of (3) is added.

Description

Fried sauce containing vegetable and herbal extracts and preparation method thereof {sauce of batter-fried food including vegetable and herb extract and manufacturing method

The present invention relates to a frying sauce containing vegetables and herbal extracts and a method of manufacturing the same. More specifically, in a frying sauce containing tomatoes as a main ingredient, it contains vegetables and herbal extracts with nutritional components necessary for the growth of young children and adolescents. It relates to a fried tempura sauce and a method of manufacturing the same.

Tempura is a dish made by using ingredients such as vegetables, fish, and meat alone, or by putting two or more ingredients in a dough and putting them in boiling oil. There are many ways to prepare tempura, but in general, flour, salt, eggs, and water are mixed to make thin flour paste. Then, the flour paste is filled with fried ingredients and fried in boiling oil.

Tempura is crispy when ingested, and because of its sweetness, it is especially popular with children and adolescents, so it is widely used as a snack for children and adolescents at home or in snack houses. Nowadays, many kinds of tempura dishes made with various ingredients have been developed, and children and adolescents as well as adults enjoy eating tempura. As the number of people who enjoy deep frying increases, there are many shops specializing in tempura. Tempura is becoming a specialty rather than a snack. Among the many fried foods, children and adolescents in their growing ages prefer French fries, sweet potato fries, shrimp fries, and fried chicken, fried chicken.

In general, fried foods are fried in sauces to enhance the taste and aroma of fried foods. At this time, the source is mainly using soy sauce, and children and adolescents mainly eat tomato chops with fried food, and rarely use mustard sauce.

However, soy sauce, tomato ketchup, and mustard sauce, which are conventionally fried sauces, are provided mainly for the functionality that enhances the taste and aroma of fried foods. This situation is almost absent.

Therefore, the present invention is to provide a fried sauce containing not only the functionalities of the fried when ingested fried, but also the nutritional components, such as nutritional components required by children and adolescents in the growth period of the non-stratum layer of the fried.

Meanwhile, as a related art related to the present invention, the Korean traditional patent application No. 2000-10801 is heated under low heat to add decoction of red pepper syrup, onion, soy sauce, ginger, garlic, sesame oil, stone laver, vanillin, etc. There is a method for preparing fermented sauce for fried chicken and fried food. In addition, Korean Patent Application No. 2000-71440 discloses high fructose, isomamal oligosaccharide, conventional miso, rice starch, brewed soy sauce, roasting sauce mix, sweetened condensed milk, sake, acetyladipic acid starch, refined samon sugar, fresh onion, peanut butter The present invention relates to a barbecue and fried chicken sauce containing raw garlic, liquid caramel and purified water.

However, the prior art is different from the technical configuration of the fried sauce of the present invention containing vegetables and herbal extracts with the functionality of nutritional components such as children and adolescents of the growing season.

The present invention is a vegetable and herbal extract having functional properties such as the nutritional components required for infants and adolescents in the growing season, which is the non-straight layer of tempura, as well as the functionalities such as the flavor and aroma of the frying in tomato-based tempura sauce. It is an object of the present invention to provide a fried sauce and a method for producing the same.

In order to achieve the above-mentioned objects, the fried sauce of the present invention is a fried sauce mainly made of known tomatoes, and includes herbs and vegetables having functional properties such as nutritional ingredients required by young children and adolescents as an active ingredient. It contains.

One of the essential constituents of the fried sauce of the present invention and a functional vegetable, such as nutritional ingredients needed by young children and adolescents of the growing season, any one selected from carrots, cabbage, cucumber, chicory, celery, spinach or two The above vegetable may contain 5 to 15% by weight.

If less than 5% by weight of the vegetable in the fried sauce of the present invention, there is a problem that little or no nutritional ingredients necessary for growing infants and adolescents, when used more than 15% by weight of the sauce tastes bad, so that the sensory function of the fried fried may be reduced There is. Therefore, in the fried sauce of the present invention, it is good to include 5 to 15% by weight of vegetables.

One of the essential constituents of the fried sauce of the present invention and the functional medicines such as nutritional ingredients needed by young children and adolescents of the growing season is selected from Sokdan, dew, licorice, tofu, wolfberry, Astragalus, Chinese medicine, Cornus, Angelica It may be one herbal extract or may contain 3 to 15% by weight of two or more herbal extracts.

When the herbal extract is less than 3% by weight in the fried sauce of the present invention there is a problem that little or no nutrients required by children and adolescents in the growing season, when used more than 15% by weight, the sensuality of the fried sauce may decrease due to the strong taste of the herbal medicine There is. Therefore, the herbal extract in the fried sauce of the present invention is preferably contained 3 to 15% by weight.

In the fried sauce of the present invention, in addition to the vegetables and herbal extracts, soybeans containing the nutrients necessary for the growing children or adolescents may be added. In this case, the beans may be any one selected from peanuts, soybeans, black beans, peas, green beans, kidney beans, and red beans, or two or more of 0.5 to 2.5% by weight in powder form.

When less than 0.5% by weight of soybeans is used in the fried sauce of the present invention, there is a problem that little nutrients are required for infants and adolescents in the growing season, and when it is used more than 2.5% by weight, the amount of other ingredients decreases due to the increase in the amount of soybeans. There is a fear that the sensory function decreases. Therefore, in the fried sauce of the present invention, soybean is preferably included 0.5 to 2.5% by weight.

On the other hand, the method of manufacturing a frying sauce of the present invention in the production of a frying sauce mainly known tomato,

(1) a step of pasting the tomato and the subsidiary material as a main material into a stirrer and stirring to paste;

(2) adding the seasoning to the paste of (1),

(3) adding powdered soybean to the paste to which the seasoning of (2) is added;

(4) adding and mixing vegetables and herbal extracts to the paste to which the soybean of (3) is added.

Step (1) is 50 to 70% by weight of tomatoes, 15 to 25% by weight of mayonnaise, 5 to 10% by weight sweetening agent (sweetening agent), 1 to 5% by weight vegetable oil in a stirrer and stirred to paste.

The sweetener, which is one of the subsidiary materials in the above, may be used as long as it is a sweetener that can be commonly used for food in the food field. As an example of such sweetener, the fried sauce of the present invention may use any one selected from starch syrup, honey, sugar, glucose, fructose, isomerized sugar, lactose, oligosaccharide, sorbitol, aspartame, acesulfame potassium or two or more sweeteners. Can be. For example, when two kinds of sweeteners are mixed, they may be used in a ratio of 1: 9 to 9: 1, and when three kinds of sweeteners are mixed, 1: 1: 8 to 1: 8: 1 to 8: 1: 1. It can be used by mixing in ratio of. When two or more sweeteners are mixed, the mixing ratio of the sweeteners may be appropriately performed by those skilled in the art, and thus the detailed description thereof will be omitted.

The vegetable oil, which is one of the subsidiary materials in the above, may be used as long as it is a vegetable oil that can be commonly used for food in the food field. As an example of such vegetable oil, the fried sauce of the present invention uses any one selected from palm oil, palm kernel oil, soybean oil, rapeseed oil, sunflower oil, sesame oil, perilla oil, cottonseed oil, rice bran oil, palm oil, camellia oil, olive oil, or two or more vegetable oils. Can be used. For example, when two kinds of vegetable oils are mixed, they may be used in a ratio of 1: 9 to 9: 1, and when three kinds of vegetable oils are mixed, 1: 1: 8 to 1: 8: 1 to 8: 1. It can mix and use in ratio of 1: 1. In the case where two or more vegetable oils are mixed, the mixing ratio may be appropriately performed by those skilled in the art, and thus the detailed description thereof will be omitted.

In the case where the tomato and the subsidiary material are put into a stirrer and agitated and pasted, the agitation is sufficient if the tomato and the subsidiary material are sufficiently mixed and pasted, and the stirring conditions are not particularly limited. Such a stirring condition is not an essential component in the present invention, and those skilled in the art will be able to carry out by selecting appropriately, detailed description thereof will be omitted.

Meanwhile, in step (1), tomato chop may be used instead of tomato. In this case, the tomato ketchup is in the form of a paste, so the tomato ketchup and the additives are put in a stirrer and the tomato ketchup and the additives are mixed evenly.

Step (2) adds 0.4-3.0% by weight of spices and 0.1-1.0% by weight of salt as a seasoning to the paste mixed with tomatoes and subsidiary materials.

The spices may be any one selected from onion, garlic, ginger, leeks, cinnamon, cloves, vanilla, or two or more spices.

At this time, seasoning is also added in a fine powder form to be mixed evenly in the paste containing tomatoes and subsidiary materials. Therefore, spice or salt having a constant volume is preferably powdered by a powdering device such as a roller mill or ball mill, and then added to the paste containing tomatoes and subsidiary materials.

In step (3), powdered soybean is added to the paste to which the seasoning of step (2) is added.

The legumes can be used as long as the legumes can be commonly used for food in the food field. As an example of such a bean, the fried sauce of the present invention may include any one selected from peanuts, soybeans, black beans, peas, green beans, kidney beans, and red beans, or 0.5 to 2.5% by weight of two or more powders. In this case, rather than pulverizing the raw materials, the soybeans are immersed in water or roasted slightly on a low heat and pretreated to remove the harmful ingredients contained in the beans, such as a roller mill or ball mill. Powdering using a powdering device is recommended. The pretreatment process of immersing soybeans in water or roasting lightly on low heat is not an essential component in the preparation of the fried sauce of the present invention, and may be carried out by a person skilled in the art. The description will be omitted.

Step (4) is a step of adding and mixing the vegetables and herbal extracts in the paste to which the soybean is added.

One of the essential ingredients in the fried sauce of the present invention, and vegetables with functionalities such as nutritional ingredients required by young children or adolescents of the growing season, any one selected from carrots, cabbage, cucumber, chicory, celery, spinach or two It can contain 5-15 weight% of the above mixtures.

One of the essential constituents of the fried sauce of the present invention and the functional medicines such as nutritional ingredients needed by young children and adolescents of the growing season is selected from Sokdan, dew, licorice, tofu, wolfberry, Astragalus, Chinese medicine, Cornus, Angelica It may be one herbal extract or may contain 3 to 15% by weight of two or more herbal extracts.

Herbal extracts in the present invention can be extracted using a known method of extracting herbs. As an example of the method of extracting the herbal medicine, the herbal extract of the present invention may be added to 100 to 100 parts by weight of purified water by adding 50 to 100 parts by weight of herbal medicines such as Sokdan, dew, licorice, tofu, Gugija, Astragalus, coriander, cornus oil, and Angelica, respectively. Chinese herbal extracts can be obtained by hot water extraction and filtration until the volume is 1/2 to 1/3. In addition, to prepare 100 parts by weight of purified water, only the herbal ingredients to be added in the above herbal medicines are selected and added to the purified water so that the total content of these herbal ingredients is 50 to 100 parts by weight, and the volume of the first purified water is 1/2 to 1/3. Hot water extract and filter until it can be obtained the herbal extract. And in the above, Chinese herbal extracts to be added to deep-fried sauce, soybean extract, hot water, licorice, tofu, Gugija, Astragalus, Chinese medicine, cornus milk, Dongsu extract of hot water each can be used in combination with each other. In this case, when mixing two kinds of Chinese herbal extracts can be used in a ratio of 1: 9 to 9: 1, and when mixing three kinds of Chinese herbal extracts 1: 1: 8 to 1: 8: 1 to 8: 1: It can mix and use in ratio of 1. When the two or more herbal extracts are mixed, the mixing ratio may be appropriately performed by those skilled in the art, and thus the detailed description thereof will be omitted. In addition, the herbal extract can be used as it is obtained by hot water extraction and filtration, the filtered herbal extract can be used by concentrating the concentration of the first filtered herbal extract 1.5 to 3 times by using a known concentration method. That is, the herbal extracts added in the preparation of the fried sauce of the present invention can be used as they are by hot water extraction and filtered, or the filtered herbal extracts can be used by those skilled in the art.

In adding and mixing the vegetable and the herbal extracts to the paste to which the soybean is added, mix until the color of the paste to which the vegetables and the herbal extracts are added is constant or stir the paste to which the vegetables and the herbal extracts are added. When dropping, it is enough to mix the paste so that it falls in a form of a lump.

Meanwhile, the content of tomatoes, subsidiary materials, and seasonings is applied to various contents in the contents of the materials used in the above steps (1) and (2). When it was applied to obtain a fried sauce suitable for the purpose of the present invention. Therefore, when preparing the fried sauce of the present invention, the content of tomatoes, subsidiary materials and seasonings is preferably used as described in the above (1), (2).

On the other hand, the fried sauce of the present invention can be used as a fried chicken, fried vegetables, fried fish, fried shrimp, pork cutlet, fish cutlet, beef cutlet and so on.

Hereinafter, the contents of the present invention will be described in detail through Preparation Examples, Examples and Test Examples. However, these are intended to explain the present invention in more detail, and the scope of the present invention is not limited thereto.

Preparation Example 1 Preparation of Herbal Extracts

To 100 parts by weight of purified water, 70 parts by weight of Chinese herbal medicines such as Sokdan, E. coli, Licorice, Goji, Astragalus, Chinese medicine, Cornus milk, and Angelica were added, and hot water extraction and filtration were performed until the volume of purified water was 1/2. Herbal extract can be obtained.

Example 1 Preparation of Tempura Sauce (1)

60% by weight of tomato and 21.5% by weight of mayonnaise, 6.5% by weight of sweetener, and 1% by weight of palm oil were added to the stirrer and stirred to form a paste. As the sweetener, 5 wt% starch syrup and 1.5 wt% acacia honey were used.

To the paste containing tomato 2.5% by weight of spices and 0.4% by weight of salt were added and mixed evenly. In the spice was used 1% by weight onion, 1% by weight garlic, 0.5% by weight ginger, spices and salt was powdered using a ball mill before adding to the paste was added to the paste containing tomatoes.

To the paste containing tomato and condiments 1.1% by weight of powdered beans and 5% by weight of carrots were added and mixed well. In the above beans, 0.6% by weight of peanut powder and 0.5% by weight of brown roasted soybean powder were used. Peanuts, soybeans, and carrots were previously powdered using a ball mill before being added to a paste containing tomato and condiments. .

3% by weight of the Chinese herbal extracts prepared in Preparation Example 1, the extract of the extract of horseradish, and the extract of licorice, each in a ratio of 1: 1: 1, were added to the paste containing tomatoes, spices, legumes, and carrots. The fried sauce was prepared by mixing until there was no change in color of the paste containing carrot and herbal extracts.

Example 2 Preparation of Tempura Sauce (2)

Mayonnaise 18.5% by weight, cabbage 7% by weight as a vegetable, tofu extract, goji berry extract, Astragalus extract prepared in Example 1, except that 5% by weight of herbal extracts mixed in a ratio of 1: 1: 1 is used. Fried sauce was prepared in the same composition and method as in Example 1.

Example 3 Preparation of Tempura Sauce (3)

Tomato weight 55%, mayonnaise 15% by weight, spinach as vegetables 10% by weight, medicinal herb extract prepared in Preparation Example 1, cornus milk extract, sugar extract 9.5% by weight of the mixed herbs in a ratio of 1: 1: 1 Except that the frying sauce was prepared in the same composition and method as in Example 1.

<Test Example> Sensory test of fried sauce

Taste and flavor for tomato ketchup (Ottogi products, control 1) and mustard sauce (Ottogi products, control 2) that are currently sold as a commercial product as a fried sauce and a control prepared in Examples 1 to 3 Sensory tests such as color, color and overall acceptability were performed.

The sensory test was carried on the fried chicken marketed as a commodity on the fried sauce and control sauce of Examples 1 to 3, and then the sensory test agent ingested the fried chicken and sauce to taste, flavor, color, and overall The degree of preference was measured and the results are summarized in Table 1 below.

The sensory evaluation staff carried out the five-point scale method by 30 sensory evaluation personnel (15 males and 15 females) who have worked in food-related fields for more than three years.

Table 1. Sensory test results

Item flavor incense color Overall preference Example 1 4.2 4.2 4.0 4.13 Example 2 4.2 4.3 4.0 4.17 Example 3 4.3 4.2 4.1 4.20 Control 1 3.9 3.7 3.7 3.77 Control 2 3.8 3.6 3.6 3.67

* In Table 1, the values of taste, aroma, and color are calculated by dividing the total of sensory evaluation agent scores by the number of people and rounding off to the second decimal place.

In Table 1, the numerical value of the overall preference is the value rounded up to the third decimal place after adding the taste, aroma and color values and dividing by three.

In Table 1, the lower the value, the poorer the sensory performance, and the higher the value, the better the sensory.

As shown in Table 1, the fried sauce of the present invention can be seen that the sensory properties such as taste, aroma, color and overall preference as compared to the conventional fried sauce. In addition, although not shown as a specific test example, it can be seen that the fried sauce of the present invention, which includes vegetables and herbal extracts containing nutritional ingredients that are needed by children and adolescents during growth, is superior in functionality to conventional fried sauces.

As described above, although described with reference to a preferred embodiment of the present invention, those skilled in the art will be variously modified and modified within the scope of the present invention without departing from the spirit and scope of the present invention described in the claims below. It will be appreciated that it can be changed.

Claims (10)

In deep-fried sauce made mainly of tomatoes, Mayonnaise and cabbage, cucumber, chicory, celery, spinach, any one of the vegetables or two or more vegetables, sokdan, licorice, licorice, tofu, Astragalus, medicinal herbs, cornus, Angelica extract, or more than two Deep-fried sauce containing herbal extracts, soybeans, black beans, peas, green beans, kidney beans, red beans, or two or more kinds of bean powder. delete delete delete In the production of fried sauce mainly made of tomatoes, (1) Tomato, mayonnaise, honey, glucose, fructose, isomerized sugar, lactose, oligosaccharide, sorbitol, aspartame, acesulfame potassium or any two or more sweeteners, palm oil, palm kernel oil, soybean oil, rapeseed oil Using any one selected from sunflower oil, sesame oil, perilla oil, cottonseed oil, rice bran oil, palm oil, camellia oil and olive oil, or putting two or more vegetable oils in a stirrer and stirring to paste them, (2) using any one selected from cinnamon, cloves, vanilla or two or more spices and salt to the paste of (1), (3) adding any one selected from soybean, black beans, peas, green beans, kidney beans, and red beans to the paste to which the spice of (2) is added, or two or more pulse powders; (4) The paste added with the pulse of (3) above is any one selected from cabbage, cucumber, chicory, celery and spinach or two or more vegetables and fast, dew, licorice, bean curd, astragalus, medicinal herb, cornus oil, donkey Method of producing a fried sauce, characterized in that it comprises the step of adding any one of the herbal extracts or two or more herbal extracts and stirring. The frying sauce according to claim 5, wherein 50 to 70% by weight of tomatoes, 15 to 25% by weight of mayonnaise, 5 to 10% by weight of sweetener, and 1 to 5% by weight of vegetable oil are placed in a stirrer and stirred to form a paste. Manufacturing method. 7. The method for producing a frying sauce according to claim 5, wherein 0.4-3.0% by weight of spices and 0.1-1.0% by weight of salt are added. The method of manufacturing a frying sauce according to claim 5, comprising 5 to 15% by weight of vegetables. The method of claim 5, wherein the Chinese medicine extract contains 3 to 15% by weight. 6. The method of claim 5, wherein the pulse powder is contained in an amount of 0.5 to 2.5% by weight.