KR100963970B1 - Barbecue sauces for hamburgers and preparing method thereof - Google Patents

Abstract

PURPOSE: Barbecue sauce for hamburgers and a manufacturing method thereof are provided to manufacture the hamburgers with, cooking oil, whole bulb of garlic, pineapple, banana, onion, salary, tomato, Worcester sauce whole black pepper, bay leaf, curry powder, paprika powder, and water etc. CONSTITUTION: A manufacturing method of barbecue sauce for hamburgers includes the following steps: parching catsup 100 parts by weight, cooking oil 0.7~1.7 parts by weight and whole bulb of garlic 0.3~0.7 parts by weight for 8 ~ 12 minutes; chopping carrots 1.8~2.8 parts by weight; parching apple 3.4~4.4 parts by weight, pineapple 4.4~5.4 parts by weight, banana 1.9~2.9 parts by weight, onion 3.1~4.1 parts by weight, 0.1~0.3 parts by weight and tomato 1.0~1.6 parts by weight in 70~77°C for 1 ~ 2 minutes; boiling all ingredients with wine; adding Worcester sauce and laurel leaves; adding muscovado sugar 15.0~25.0 parts by weight in the ingredients in 79~82°C; boiling the ingredients; and adding smoke flavor 0.05~0.15 parts by weight after boiling the ingredients with water and catsup.

Description

Barbecue sauce for hamburgers and method for manufacturing the same {Barbecue sauces for hamburgers and preparing method

The present invention relates to a barbecue sauce for hamburgers and a method for manufacturing the same, and more particularly, to a barbecue sauce for hamburgers, ketchup, cooking oil, whole garlic, carrots, apples, pineapples, bananas, onions, celery, tomatoes, wine, ustas sauce It relates to a barbecue sauce for hamburgers, characterized in that the whole, pepper, bay leaf, brown sugar, curry powder, paprika powder, water and smoke aroma.

Sauce is a generic term for liquid or semi-flowing seasonings that are placed on or topped with food in Western cuisine. Not only does it enhance the taste, smell, color, and nutritional value of the food, but it also retains the moisture of the dishes and helps the ingredients mix to improve overall quality. In recent years, demand for spice is increasing rapidly due to the physiological function of various spices.

Sauce has been manufactured and used as a part of cooking in the home and restaurant industry, but with the development of food processing technology, it has been commercialized to various dressings including Usta, chili, Tabasco, rice sand, tomato ketchup, mayonnaise, mustard, etc. It is forming a scale.

Currently, demi-glace, barbecue, chili, tomato, cream, and oriental sauce are preferred in Korea, and new types of sauces, such as soy sauce, have been developed to create a new consumer market. Data quantification associated with quality characteristics is required.

In the case of demi-glace sauce, complex processes such as grinding, stirring, heating, concentration, and filtration using brown sauce and various vegetables and spices are involved, and barbecue sauce also needs to be simplified in manufacturing process. Accordingly, it is necessary to establish quality standards by analyzing physicochemical components and sensory evaluation for improving productivity and developing high quality source products, research for securing microbiological safety and shelf life, and simplification of manufacturing process.

Studies on sauces include the role of sauces in food and sensory characteristics according to the ingredients (Kim Yong-sik. Physicochemical characteristics of Demi-Glace Sauce according to the main ingredients. Korean Journal of Culinary Research, 13: 123-134 (1997); Sensory and Mechanical Properties of Brown Sauce According to the Mixing Ratio of Korean Cooking Sciences Journal of Korean Culinary Science, 18 (6): 637-643 (2002)), Quality Characteristics of Sauce with Different Cooking Conditions Korean Journal of Culinary Research, 7 (3): 45-56 (2001)), Physicochemical Properties and Preference of Different Stock Materials (Kim, 2004), Schisandra chinensis (Kim Hyunduk. Mineral Contents, Viscosity and Sensory Properties Journal of the Korean Society of Food Culture.19 (6): 667-677 (2004); Hyun Deok Kim.Total Acid and Amino Acid Contents and Sensory Characteristics of Demi-glace Sauce according to Addition of Schisandra chinensis Baillon 19 (3): 348-358 (2004)) or Kimchi (Jo Yong-bum et al. Volatile Flavor Compounds of Steak Sauce Korean Journal of Food Science and Technology 34 (3): 351-355 (2002)), Basil (Cho, Choi et al., A Study on the Quality Characteristics of Demi-Glace Sauce Added with Basil. (1): 76-80 (2006)), and the physicochemical changes of sauces with the addition of them. A recent study on the quality characteristics and preference of demi-glace sauces (Kim Dong-seok et al. Sensory Evaluation Analysis, Journal of the Korean Culinary Society, 13 (2): 201-215 (2007); Kim Dong-suk, et al. (2006); Kim, Hyun-Duk, A Study on the Quality Characteristics of Medicinal Demi-Glass Sauce Added with Schisandra chinensis.Korean Journal of Culinary Research, 12 (3): 119-133 (2006); Study on the Influence on Korean-Gwangju and Jeonnam Restaurants. Lee Journal 12 (3): 151-163 The (2006)) have been reported.

Sources of beef broth include beef bones, pork bones, lamb bones, chicken bones, etc. The quality of broth made from beef bones is excellent in terms of taste, aroma, preference, and awareness (Yang Young Nam et al. A Study on the Effects of Preference and Source Selection-Focused on Gwangju and Jeonnam Restaurants, Journal of the Korean Culinary Society, 12 (3): 151-163 (2006).

Park et al. (Park, Hyo-Nam et al., A Study on the Product Applicability of Teriyaki Sauce. Journal of the Korean Culinary Science Association. 22 (2): 111-121 (2006)) shows that the sensory and physicochemical properties of the sauce do not change until about two weeks. Was investigated. However, since it is not easy to manufacture a good quality source consistently due to physical and chemical changes that occur during the manufacturing process of the sauce, most of the sauces are refrigerated and used, but studies on storage properties are insufficient. to be.

As people's standard of living improves, their diet is becoming westernized and eating out. Due to the large size of eating out and feeding, there is a possibility of spreading food poisoning accidents. Therefore, special attention should be paid to the production, distribution, storage and refrigeration of fresh materials, complete cooking, and the hygiene of employees.

The purpose of the present invention is to develop a barbecue sauce for hamburgers and the manufacturing method thereof, which is difficult to industrialize the situation because the lack of overall research on the source and the state of technology is not reported as described above, the source of higher quality To provide.

To solve the above problems,

The present invention is a barbecue sauce for hamburgers, ketchup, cooking oil, whole garlic, carrots, apples, pineapples, bananas, onions, celery, tomatoes, wine, uta sauce, whole pepper, bay leaf, brown sugar, curry powder, paprika powder, water and Provided is a barbecue sauce for hamburgers, characterized by containing smoke fragrance.

In another aspect, the present invention provides a method for producing a barbecue sauce for hamburgers, stir-fry cooking oil and whole garlic, chopped carrots, grind and roast apples, pineapples, bananas, onions, celery and tomatoes; Mixing the roasted ingredients and adding wine, wusta sauce, whole peppercorns, bay leaf and brown sugar to boil; Boiling by adding curry powder and paprika powder to the boiled ingredients; And boiling by adding ketchup and water to the boiled ingredients, and adding a smoke scent.

By setting the process for the hamburger barbecue sauce that is made by hand through the hamburger barbecue sauce and the manufacturing method of the present invention, by standardizing the quality characteristics of the source through this, by presenting a quality standard for the production of high-quality sauce, It can be applied to commercial production and provide high quality hamburger sauces to provide higher satisfaction to consumers.

The present invention is a barbecue sauce for hamburgers,

Hamburgers characterized by ketchup, cooking oil, garlic, carrots, apples, pineapples, bananas, onions, celery, tomatoes, wine, ustache sauce, whole peppercorns, bay leaves, brown sugar, curry powder, paprika powder, purified water and smoked flavors Provide barbecue sauce for

In the present invention, the barbecue sauce for hamburgers is 100 to parts by weight of ketchup, cooking oil 0.7 to 1.7 parts by weight, whole garlic 0.3 to 0.7 parts by weight, carrots 1.8 to 2.8 parts by weight, apples 3.4 to 4.4 parts by weight, pineapple 4.4 to 5.4 parts by weight, Bananas 1.9-2.9 parts, onions 3.1-4.1 parts, celery 0.1-0.3 parts, tomato 1.0-1.6 parts, wine 1.0-1.6 parts, Ustar sauce 4.4-5.4 parts, whole peppercorns 0.01-0.1 parts, It can contain 0.004 to 0.007 parts by weight of bay leaf, 15.0 to 25.0 parts by weight of brown sugar, 0.6 to 1.2 parts by weight of curry powder, 0.3 to 0.7 parts by weight of paprika powder, 3.9 to 4.9 parts by weight of purified water and 0.05 to 0.15 parts by weight of smoke.

In addition, the present invention provides a method for producing a barbecue sauce for hamburgers,

(1) fry cooking oil and whole garlic, slice and roast carrots, and grind and roast apples, pineapples, bananas, onions, celery and tomatoes;

(2) mixing the roasted ingredients in the above (1), and adding wine, wusta sauce, whole pepper, bay leaf and brown sugar to boil;

(3) adding curry powder and paprika powder to the ingredients boiled in (2) to boil; And

(4) adding the ketchup and purified water to the ingredients boiled in (3) to boil, and adding a smoke aroma; provides a method for producing a barbecue sauce for a hamburger comprising a.

In the present invention, the production method of the barbecue sauce for hamburgers compared to 100 parts by weight of ketchup, 0.7-1.7 parts by weight of cooking oil and 0.3-0.7 parts by weight of whole garlic at 80-110 ° C. for 8 to 12 minutes, while cutting carrots 1.8-2.8 parts by weight Roast 4-6 minutes at 75-90 ° C, 3.4-4.4 parts apples, 4.4-5.4 parts pineapple, 1.9-2.9 parts bananas, 3.1-4.1 parts onions, 0.1-0.3 parts celery and 1.0-1.6 tomatoes Grinding parts by weight may include a step of roasting 1-2 minutes at 70 ~ 77 ℃.

In addition, in the present invention, the method for producing a barbecue sauce for hamburgers is added to 1.0 ~ 1.6 parts by weight of wine, compared to 100 parts by weight of ketchup, boil for 3 to 4 minutes at 80 ~ 91 ℃, 85 ~ 89 by adding 4.4 ~ 5.4 parts by weight of the star sauce After boiling 2.5 ~ 3.5 minutes at ℃, add 0.01 ~ 0.1 parts by weight of whole peppercorns and 0.004 ~ 0.007 parts by weight of bay leaf, and boil for 1 ~ 2 minutes at 86 ~ 90 ℃, and add 15.0 ~ 25.0 parts of brown sugar at 79 ~ 82 ℃. Boiling may be included for 1.5 to 2.5 minutes.

In addition, the method for producing a barbecue sauce for the hamburger in the present invention comprises the step of boiling for 3 to 4 minutes at 80 ~ 84 ℃ by adding 0.6 ~ 1.2 parts by weight of curry powder and 0.3 ~ 0.7 parts by weight of paprika powder compared to 100 parts by weight of ketchup. Can be.

In addition, in the present invention, the method for producing a barbecue sauce for hamburgers is added to ketchup with 3.9-4.9 parts by weight of purified water, compared to 100 parts by weight of ketchup, boiled at 38-42 ° C. for 5-7 minutes, and adds 0.05 to 0.15 parts by weight of smoke flavor. It may include a step.

Hereinafter will be described in detail a barbecue sauce for the hamburger and the method of manufacturing the present invention.

The present invention is a barbecue sauce for hamburgers, ketchup, cooking oil, whole garlic, carrots, apples, pineapples, bananas, onions, celery, tomatoes, brown sugar and purified water in addition to these components, wine, uta sauce, whole pepper, laurel It relates to a barbecue sauce for hamburgers characterized by containing leaves, curry powder, paprika powder and smoked aroma.

The present invention provides a burger sauce with a new taste and aroma by the addition of new components, compared to the existing known barbecue sauce for hamburgers, satisfying the needs of modern people with demanding taste, quality for the production of high-quality sauce Providing criteria will allow various sources to be applied in commercial production.

In the present invention, the barbecue sauce for hamburgers is 100 to parts by weight of ketchup, cooking oil 0.7 to 1.7 parts by weight, whole garlic 0.3 to 0.7 parts by weight, carrots 1.8 to 2.8 parts by weight, apples 3.4 to 4.4 parts by weight, pineapple 4.4 to 5.4 parts by weight, Bananas 1.9-2.9 parts, onions 3.1-4.1 parts, celery 0.1-0.3 parts, tomato 1.0-1.6 parts, wine 1.0-1.6 parts, Ustar sauce 4.4-5.4 parts, whole peppercorns 0.01-0.1 parts, It can contain 0.004 to 0.007 parts by weight of bay leaf, 15.0 to 25.0 parts by weight of brown sugar, 0.6 to 1.2 parts by weight of curry powder, 0.3 to 0.7 parts by weight of paprika powder, 3.9 to 4.9 parts by weight of purified water and 0.05 to 0.15 parts by weight of smoke.

Preferably, 100 parts by weight of ketchup, cooking oil 1.17 parts by weight, whole garlic 0.48 parts, carrots 2.34 parts, apples 3.86 parts, pineapple 4.9 parts, bananas 2.4 parts, onions 3.57 parts, celery 0.22 parts, tomatoes 1.34 parts by weight, red wine 1.33 parts by weight, 4.9 parts by weight of uta sauce, 0.08 parts by weight of whole peppercorns, 0.004 to 0.007 parts by weight of bay leaf, 19.9 parts of brown sugar, 0.94 parts by weight of curry powder, 0.47 parts by weight of paprika powder, 4.38 parts by weight of purified water And 0.07 parts by weight of smoke fragrance.

In another aspect, the present invention is a method of manufacturing a barbecue sauce for hamburgers, roasting cooking oil and whole garlic, chopped carrots, roasting apples, pineapples, bananas, onions, celery and tomatoes; and mixing the roasted ingredients, Simmering by adding wine, uta sauce, whole peppercorns, bay leaves and brown sugar; and adding curry powder and paprika powder to the boiled ingredients; And adding boiled ketchup and purified water to the boiled ingredients, and adding a smoke scent. The present invention provides a method for manufacturing a standardized and systematic barbecue sauce for hamburgers, and sets a process for a hamburger barbecue sauce that is made by hand and standardizes the quality characteristics of the barbecue sauce to be used for burgers. It will enable mass production.

Hereinafter will be described in detail by dividing the method of manufacturing a barbecue sauce for hamburger step by step.

[Step 1]

0.7 to 1.7 parts of cooking oil and 0.3 to 0.7 parts of whole garlic are roasted at 80 to 110 ° C for 8 to 12 minutes to brown, and 1.8 to 2.8 parts of carrots are sliced, and 4 to 75 to 90 ° C. Roast for 6 minutes, 3.4-4.4 parts apples, 4.4-5.4 parts pineapple, 1.9-2.9 parts banana, 3.1-4.1 parts onion, 0.1-0.3 parts celery and 1.0-1.6 parts celery with chopper Grind and fry at 70-77 ℃ for 1-2 minutes at a time.

[Second step]

Compare to 100 parts by weight of ketchup to the ingredients of the first step, add 1.0-1.6 parts by weight of wine and boil at 80-91 ° C. for 3 to 4 minutes to make the wine's flavor and the wine aroma and thick, 4.4-5.4 weight of uta sauce Add parts and boil at 85-89 ° C. for 2.5-3.5 minutes, add 0.01-0.1 parts by weight of whole peppercorns and 0.004-0.007 parts by weight of bay leaf, boil at 86-90 ° C. for 1-2 minutes, and add 15.0-25.0 parts by weight of brown sugar. Boil for 1.5 ~ 2.5 minutes at 79 ~ 82 ℃ but stir well to prevent lumps.

[Third step]

To 100 parts by weight of ketchup, add 0.6-1.2 parts by weight of curry powder and 0.3-0.7 parts by weight of paprika powder, and boil at 80-84 ° C. for 3-4 minutes, stir well to prevent lumps. Give and boil.

[Fourth step]

Carefully add the ketchup to the boiled ingredients of the three steps to prevent the ketchup, and 3.9 ~ 4.9 parts by weight of purified water compared to 100 parts by weight of ketchup and boil at 38 ~ 42 ℃ for 5-7 minutes. To prepare a hamburger barbecue sauce by adding 0.05 ~ 0.15 parts by weight of smoke flavor to the boiled sauce.

Hereinafter, examples, comparative examples and experimental examples of the present invention will be described. However, the following examples and the like are intended to describe the present invention in more detail and are not intended to limit the scope of the present invention. First, the examples and the comparative examples are described below.

≪ Example 1 >

2 liters of cooking oil and 818 g of whole garlic are roasted at 100 ° C. for 10 minutes until browned, 4 kg of carrots are sliced and 5 minutes at 85 ° C., apples 6.6 kg, pineapple 8.4 kg, banana 4.1 kg, onion 6.1 kg, celery 376 g and 2.3 kg of tomatoes were ground with a chopper and roasted at 73 ° C. for 1.5 minutes at a time.

2.28 liters of red wine was added to the roasted ingredients, and boiled for 3.5 minutes at 85 ° C. to make the wine's flavor clear, and the wine aroma was thickened and thickened. 8.4 kg of Ustar sauce was added and boiled at 87 ° C. for 3 minutes. 10 laurel leaves were added and boiled at 88 ° C. for 1.5 minutes, and 34 kg of brown sugar was added and boiled at 80 ° C. for 2 minutes, but stired well to prevent lumps.

1.6 kg of curry powder and 800 g of paprika powder were added to the boiled ingredients, and the mixture was boiled at 82 ° C. for 3.5 minutes, but stired well to prevent lumps.

171.1 kg of ketchup was carefully added to prevent the ketchup from splashing on the boiled ingredients, 7.5 kg of purified water was added thereto, and the mixture was boiled at 40 ° C. for 6 minutes. A burger barbecue sauce was prepared by adding 118 ml of smoked flavor to the boiled sauce.

<Example 2>

A sauce was prepared in the same manner as in Example 1, but the barbecue sauce for the hamburger was prepared by adding 1.1 kg of curry powder.

<Example 3>

A sauce was prepared in the same manner as in Example 1, but the barbecue sauce for the hamburger was prepared by adding 2.1 kg of curry powder.

<Example 4>

To prepare a sauce in the same manner as in Example 1, so that the paprika powder added to 500g to prepare a barbecue sauce for hamburgers.

Example 5

A sauce was prepared in the same manner as in Example 1, but a barbecue sauce for hamburgers was prepared by adding 1100 g of paprika powder.

Comparative Example 1

To prepare a sauce in the same manner as in Example 1, except for red wine, woosta sauce and laurel leaves and curry and paprika powder from the ingredients to prepare a barbecue sauce for hamburgers.

Comparative Example 2

To prepare a sauce in the same manner as in Example 1, except for red wine, woosta sauce and bay leaves were prepared barbecue sauce for hamburgers.

Comparative Example 3

To prepare a sauce in the same manner as in Example 1, except for curry and paprika powder from the ingredients to prepare a barbecue sauce for hamburgers.

In addition to the above embodiments, the preparation of the sauce by combining the above ingredients may be appropriately made by those skilled in the art. Therefore, the descriptions of the specific embodiments will be omitted. Next, the experimental examples based on the above Examples and Comparative Examples will be described.

Experimental Example 1 Physicochemical Properties of Barbecue Sauce for Hamburgers

PH, total acidity and salinity

Table 1 below shows the pH, total acidity and salinity of the sources prepared by the above examples and comparative examples. As shown in Table 1 below, there was no significant difference in pH, total acidity and salinity between the respective sources.

TABLE 1

pH Total acidity (g / L acetic acid) Salinity (%) Example 1 3.71 1.32 2.85 Example 2 3.70 1.33 2.88 Example 3 3.71 1.34 2.86 Example 4 3.71 1.33 2.88 Example 5 3.70 1.31 2.87 Comparative Example 1 3.83 1.26 2.69 Comparative Example 2 3.81 1.27 2.78 Comparative Example 3 3.74 1.30 2.82

 2. Sugar and viscosity

Table 2 below shows the sugar and viscosity of the sources prepared by the above Examples and Comparative Examples. As shown in Table 2 below, there is no significant difference in sugar content, and the examples show that the viscosity has a slightly higher viscosity than the comparative examples.

TABLE 2

Brix Viscosity (cP) Example 1 37.7 56.15 Example 2 37.5 56.25 Example 3 37.6 55.98 Example 4 37.6 56.10 Example 5 37.7 56.12 Comparative Example 1 35.8 50.45 Comparative Example 2 36.9 52.88 Comparative Example 3 37.2 53.27

<Experimental example 2> Inspection of the preference of the barbecue sauce for hamburgers

In order to determine the degree of preference of the sources prepared by the above Examples and Comparative Examples, a sensory test was performed, and the results are shown in Tables 3 to 6 below.

The sensory evaluation personnel conducted a sensory test on 17 men and women in their 20s and 30s (34 persons in total) and established a stable judgment criteria for characteristics, tastes, and tastes. The sensory test items were largely divided into four groups (appearance, aroma, taste, and texture), and the sensory test was performed by dividing each group into more detailed items. The sensory test was performed according to the 9-point scale method, and the average of 34 sensory test agents was expressed to two decimal places.

1. Appearance

Table 3 below shows the sensory test results of the appearance of the sources on the basis of redness, brownness, transparency, glossiness and degree of layer separation. As can be seen from the table, the sources prepared by the examples were found to have a general good appearance compared to the sources prepared by the comparative examples. In particular, the sensory test results in the case of Example 1 showed the highest acceptability in appearance.

<Table 3> Sensory Test (Appearance)

Redness Brown road transparency Gloss Layer separation Example 1 5.99 5.73 4.77 6.27 4.86 Example 2 5.98 5.65 4.98 6.44 4.99 Example 3 5.87 5.62 4.99 6.29 5.21 Example 4 5.89 5.66 4.94 6.22 5.07 Example 5 5.76 5.58 5.03 6.34 5.13 Comparative Example 1 4.23 4.59 5.01 5.87 6.78 Comparative Example 2 4.42 4.79 5.02 5.77 6.11 Comparative Example 3 4.40 4.63 5.01 5.91 6.06

2. Incense

Table 4 below shows the sensory test results for the flavor of the sauce on the basis of the flavor, fruit flavor, fresh flavor, salty flavor, smoke flavor, bullet flavor and off-flavor. As can be seen from the table, the sources prepared by the examples were found to have better overall flavors than the sources prepared by the comparative examples. Moreover, the sensory test result of Example 1 especially showed the highest acceptability in fragrance.

<Table 4> Sensory Test

Unidirectional Fruit flavor Tenderness Salty Smoke Ammunition Odor Example 1 7.53 6.67 4.50 4.33 5.57 3.50 2.69 Example 2 7.22 6.45 4.56 4.56 5.38 3.78 2.76 Example 3 7.23 6.34 4.67 4.70 5.34 3.74 2.86 Example 4 7.34 6.22 4.55 4.72 5.37 3.80 2.83 Example 5 7.30 6.19 4.74 4.72 5.40 3.78 2.82 Comparative Example 1 5.17 5.23 4.49 5.46 4.77 4.22 3.45 Comparative Example 2 5.75 5.79 4.44 5.34 4.97 4.54 3.27 Comparative Example 3 5.43 5.62 4.29 5.26 4.82 4.63 3.41

3. Taste

Table 5 below shows the sensory test results for the taste of the sauce on the basis of sweet, fruity, sour, bitter, salty, spicy and tan flavor. As can be seen from the table, the sauces prepared by the examples were found to have a generally better taste than the sauces prepared by the comparative examples. Moreover, especially the sensory test result in Example 1 showed the highest acceptability in taste.

<Table 5> Sensory Test (Taste)

sweetness Fruit Flavor Sour taste bitter Salty taste Taste Tan Example 1 7.13 6.67 4.80 3.33 3.57 3.50 1.69 Example 2 7.06 6.19 4.76 3.50 3.76 3.44 1.70 Example 3 6.91 6.41 4.81 3.57 3.88 3.67 1.84 Example 4 6.99 6.44 4.88 3.61 3.93 3.59 1.72 Example 5 7.03 6.28 4.72 3.70 3.70 3.62 1.98 Comparative Example 1 4.78 5.23 4.55 4.82 5.32 4.32 3.12 Comparative Example 2 4.99 5.45 4.64 4.50 4.71 4.22 3.01 Comparative Example 3 5.06 5.67 4.76 4.77 4.89 4.08 3.17

4. Organization

Table 6 below shows the sensory test results for the texture of the sauce on the basis of viscosity, body and astringent taste. As can be seen from the table, the sources prepared by the examples were found to have better overall texture than the sources prepared by the comparative examples. Moreover, especially the sensory test result of Example 1 showed the highest acceptability in a texture.

<Table 6> Sensory Test (Texture)

viscosity Body Astringent Example 1 6.36 6.38 2.50 Example 2 6.44 6.41 2.49 Example 3 6.21 6.32 2.53 Example 4 6.33 6.28 2.60 Example 5 6.34 6.25 2.55 Comparative Example 1 4.60 4.82 3.67 Comparative Example 2 4.71 5.05 3.19 Comparative Example 3 4.66 5.10 3.36

In the sensory test, barbecue sauces prepared by the examples were generally higher in preference than those prepared by the comparative examples, and in particular, the sauce prepared by the method according to Example 1 The highest degree of preference was found in the area.

The present invention establishes a production process for barbecue sources, standardizes the quality (sensory, physicochemical, and physical) properties of the source and presents quality standards for the production of high-quality sources, thereby enabling applications in commercial production of various sources. In addition, it is expected to enhance the distribution stability of products, thereby improving the business potential of food companies by exporting their products, as well as improving brand awareness, developing various companion products and developing applied products.

Figure 1 shows a method of manufacturing a barbecue sauce for hamburgers.

Claims (7)

delete In barbecue sauce for hamburgers, Compared with 100 parts by weight of ketchup, cooking oil 0.7-1.7 parts, whole garlic 0.3-0.7 parts, carrot 1.8-2.8 parts, apple 3.4-4.4 parts, pineapple 4.4-5.4 parts, banana 1.9-2.9 parts, onion 3.1 ~ 4.1 parts by weight, celery 0.1-0.3 parts by weight, tomato 1.0-1.6 parts, wine 1.0-1.6 parts, wine sauce 4.4-5.4 parts, pepper and pepper 0.01-0.1 parts, bay leaf 0.004-0.007 parts, brown sugar A hamburger barbecue sauce comprising 15.0 to 25.0 parts by weight, curry powder 0.6 to 1.2 parts by weight, paprika powder 0.3 to 0.7 parts by weight, purified water 3.9 to 4.9 parts by weight, and smoke to 0.05 to 0.15 parts by weight. In the manufacturing method of barbecue sauce for hamburgers, (1) fry cooking oil and whole garlic, slice and roast carrots, and grind and roast apples, pineapples, bananas, onions, celery and tomatoes; (2) mixing the roasted ingredients in the above (1), and adding wine, wusta sauce, whole pepper, bay leaf and brown sugar to boil; (3) adding curry powder and paprika powder to the ingredients boiled in (2) to boil; And (4) adding the ketchup and purified water to the ingredients boiled in (3) to boil, and adding a smoke aroma; hamburger barbecue sauce manufacturing method comprising a. According to claim 3, 100 parts by weight of ketchup, 0.7-1.7 parts of cooking oil and 0.3-0.7 parts by weight of whole garlic are roasted at 80-110 ° C. for 8-12 minutes, and 1.8-2.8 parts of carrots are sliced and 4 at 75-90 ° C. Roast for 6 minutes, grind apples 3.4-4.4 parts, pineapple 4.4-5.4 parts, banana 1.9-2.9 parts, onions 3.1-4.1 parts, celery 0.1-0.3 parts, and tomatoes 1.0-1.6 parts by weight 70-77 Method of producing a barbecue sauce for hamburgers, characterized in that it comprises a step of roasting 1-2 minutes at ℃. According to claim 3, 100 parts by weight of the ketchup, wine by adding 1.0 to 1.6 parts by weight boiled for 3 to 4 minutes at 80 ~ 91 ℃, 4.4 ~ 5.4 parts by weight of the Usta sauce added to boil 2.5 to 3.5 minutes at 85 ~ 89 ℃ Then, add 0.01 ~ 0.1 parts by weight of whole peppercorns and 0.004 ~ 0.007 parts by weight of bay leaf, and boil for 1 to 2 minutes at 86 ~ 90 ℃, and adds 15.0 ~ 25.0 parts of brown sugar to boil 1.5 ~ 2.5 minutes at 79 ~ 82 ℃ Method of producing a barbecue sauce for hamburgers characterized in that. 4. The hamburger barbecue according to claim 3, comprising adding 0.6 to 1.2 parts by weight of curry powder and 0.3 to 0.7 parts by weight of paprika powder and boiling at 80 to 84 ° C. for 3 to 4 minutes, based on 100 parts by weight of ketchup. Method of Making Sauce. The method according to claim 3, wherein 3.9 to 4.9 parts by weight of water is added to the ketchup with ketchup to boil at 38-42 ° C. for 5 to 7 minutes, and the method comprises adding 0.05 to 0.15 parts by weight of smoke flavor. Method of producing a barbecue sauce for burgers.

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