KR100972923B1 - Manufacturing method of barbecue sauce and that barbecue sauce - Google Patents
Manufacturing method of barbecue sauce and that barbecue sauce Download PDFInfo
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- KR100972923B1 KR100972923B1 KR1020100010257A KR20100010257A KR100972923B1 KR 100972923 B1 KR100972923 B1 KR 100972923B1 KR 1020100010257 A KR1020100010257 A KR 1020100010257A KR 20100010257 A KR20100010257 A KR 20100010257A KR 100972923 B1 KR100972923 B1 KR 100972923B1
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 81
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 23
- 235000021168 barbecue Nutrition 0.000 title claims description 26
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 28
- 235000002568 Capsicum frutescens Nutrition 0.000 claims abstract description 28
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 26
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 23
- 238000010438 heat treatment Methods 0.000 claims abstract description 22
- 235000007862 Capsicum baccatum Nutrition 0.000 claims abstract description 21
- 239000001728 capsicum frutescens Substances 0.000 claims abstract description 20
- 235000015113 tomato pastes and purées Nutrition 0.000 claims abstract description 11
- 239000000498 cooling water Substances 0.000 claims abstract description 9
- 230000001954 sterilising effect Effects 0.000 claims abstract description 9
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 9
- 240000002234 Allium sativum Species 0.000 claims abstract description 8
- 235000004611 garlic Nutrition 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 230000032683 aging Effects 0.000 claims abstract description 7
- 239000008213 purified water Substances 0.000 claims abstract description 7
- 238000003860 storage Methods 0.000 claims abstract description 6
- 239000000843 powder Substances 0.000 claims description 14
- 239000000654 additive Substances 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 238000005192 partition Methods 0.000 claims description 4
- 235000002566 Capsicum Nutrition 0.000 claims description 3
- 239000006002 Pepper Substances 0.000 claims description 3
- 241000722363 Piper Species 0.000 claims description 3
- 235000016761 Piper aduncum Nutrition 0.000 claims description 3
- 235000017804 Piper guineense Nutrition 0.000 claims description 3
- 235000008184 Piper nigrum Nutrition 0.000 claims description 3
- 239000003795 chemical substances by application Substances 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims 2
- 238000000034 method Methods 0.000 claims 1
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- 235000013372 meat Nutrition 0.000 abstract description 29
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- 235000002283 Capsicum annuum var aviculare Nutrition 0.000 abstract 1
- 235000013303 Capsicum annuum var. frutescens Nutrition 0.000 abstract 1
- 235000002284 Capsicum baccatum var baccatum Nutrition 0.000 abstract 1
- 230000004888 barrier function Effects 0.000 abstract 1
- 239000011874 heated mixture Substances 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 244000144977 poultry Species 0.000 description 9
- 235000013594 poultry meat Nutrition 0.000 description 9
- 235000015277 pork Nutrition 0.000 description 6
- 235000020995 raw meat Nutrition 0.000 description 6
- 229940029982 garlic powder Drugs 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 5
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 4
- 239000005715 Fructose Substances 0.000 description 4
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 4
- 229930091371 Fructose Natural products 0.000 description 4
- 241000287828 Gallus gallus Species 0.000 description 4
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- 238000011156 evaluation Methods 0.000 description 4
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- 241000894006 Bacteria Species 0.000 description 3
- 239000004278 EU approved seasoning Substances 0.000 description 3
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- 230000000391 smoking effect Effects 0.000 description 3
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- 210000001015 abdomen Anatomy 0.000 description 2
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- 235000013555 soy sauce Nutrition 0.000 description 2
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- 241000205585 Aquilegia canadensis Species 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 206010016952 Food poisoning Diseases 0.000 description 1
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- 238000013329 compounding Methods 0.000 description 1
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Images
Classifications
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- 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
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- 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
- A23V2200/15—Flavour affecting agent
-
- 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
- A23V2200/20—Ingredients acting on or related to the structure
- A23V2200/24—Tenderizing
Abstract
Description
본 발명은 바베큐 소스 제조방법 및 그 바베큐 소스에 관한 것으로, 더욱 세부적으로는 오리나 닭, 돼지, 소고기 등의 가금류 및 육류를 훈제하거나 양념할 때 육질을 부드럽게 하고 고기 특유의 냄새를 나지 않도록 하는 바베큐 소스 제조방법 및 그 바베큐 소스에 관한 것이다.The present invention relates to a barbecue sauce production method and the barbecue sauce, and more particularly barbecue to soften the meat when smoked or seasoned poultry and meat such as ducks, chickens, pork, beef, etc. and does not smell peculiar to meat The present invention relates to a sauce preparation method and a barbecue sauce thereof.
소스(Sauce)란, 음식의 질감과 색깔을 대조적으로 돋보이게 하고 향미와 수분을 제공하는 것으로, 크림 친 닭고기의 블루테 소스처럼 음식의 매체로도 이용되며, 간장이나 고추장, 피시 소스, 우스터 소스 등의 양념장은 음식의 재료로서 들어가기도 하고 식탁에 양념으로 나오기도 한다.Sauce is the contrasting texture and color of the food and provides flavor and moisture.It is also used as a medium for food like the creamy chicken's bleu sauce, and is used for soy sauce, red pepper paste, fish sauce, and Worcester sauce. The sauce is either a food ingredient or a sauce on the table.
일반적으로 오리고기나 닭고기, 돼지고기, 소고기 등의 가금류 및 육류는 소스를 바른 상태에서 훈제로 취식되거나 또는 소스에 일정시간 숙성시킨 상태에서 구워서 취식하는 등 다양한 형태의 조리방법이 사용되고 있다.In general, poultry and meat such as duck meat, chicken, pork, beef, etc. are used in various forms of cooking, such as being smoked in a state where the sauce is applied or grilled in a state where the sauce is aged for a certain time.
그러나, 상기와 같이 사용되고 있는 소스들은 일반적으로 물에 간장, 마늘, 물엿, 생강, 설탕 등과 같은 첨가물을 혼합한 상태에서 고기를 숙성시키기 때문에 단순하게 고기 특유의 냄새를 없애면서 육질을 부드럽게 하는 기능만 가지고 있으므로, 변화하는 소비자들의 입맛에 맞는 소스를 제공하지 못하는 단점이 있다.However, since the sauces used as above are generally aged meat with water, additives such as soy sauce, garlic, starch syrup, ginger, sugar, etc., only the function of smoothing the meat while removing the peculiar smell of meat Because it has, there is a disadvantage that can not provide a source that suits the changing tastes of consumers.
상술한 바와 같은 문제점을 해결하기 위하여, 본 발명에서는 가금류나 육류를 훈제하거나 숙성시키기 위해 사용되는 소스를 제조함에 있어, 토마토페이스트와 쓰리라차칠리소스(칠리소스) 및 멕시칸시즈닝(칠리분말, 칠리시즈닝)을 첨가하여, 각종 육가공 제품이나 생고기 양념시 육질을 부드럽게 하고 고기 특유의 냄새를 없앰과 동시에 소스 특유의 맵고 스파이시한 바베큐맛이 있어, 가금류나 육류를 훈제가공하거나, 고기를 익힌 후 양념 또는 생고기로 양념하여 데우거나 구워서 먹을 때 좋은 맛과 풍미를 부여하는 바베큐 소스 제조방법 및 그 바베큐 소스를 제공하는데 목적이 있다.In order to solve the problems as described above, in the present invention in preparing a sauce used for smoking or aging poultry or meat, tomato paste and thrilled chili sauce (Chili sauce) and Mexican seasoning (Chili powder, chili seasoning) ), It softens the quality of meat products and seasonings of raw meat, removes the smell of meat, and has a spicy and spicy barbecue characteristic of sauce, smoked poultry and meat, cooked meat, and seasoning or raw meat. The purpose is to provide a barbecue sauce manufacturing method and the barbecue sauce that gives a good taste and flavor when warmed or baked by seasoning.
목적을 달성하기 위한 제조방법으로는 정제수 10.5중량% ~ 8중량%, 요리당 15중량% ~ 45중량%, 토마토페이스트 25중량% ~ 5중량%, 고추씨기름 0.1중량% ~ 10중량%를 내부에 격벽이 형성되는 이중자켓 구조를 갖는 소스제조탱크에서 혼합한 후 30 ~ 40℃의 약한 불로 20 ~ 30분 정도 가열하는 제1단계와; 상기 가열된 혼합물에 멕시칸소스 17.1중량% ~ 12중량%, 피망 16중량% ~ 2.5중량%, 마늘 16중량% ~ 2.5중량%, 고추가루 0.3중량% ~ 15중량%의 첨가물을 첨가하여 믹싱시키는 제2단계와; 상기 첨가물이 믹싱된 상태에서 소스제조탱크를 직화 가열이나 스팀 가열하면서 소스 중심온도를 70 ~ 95℃까지 올린 후 상기 온도에서 10 ~ 40분 정도 살균 가열하는 제3단계와; 상기 살균 가열이 완료된 소스저장탱크의 이중자켓 격벽으로 냉각수를 공급하는 제4단계와; 상기 냉각수에 의해 온도를 낮춘 소스를 포장 후 0 ~ 10℃로 유지되는 냉장상태에서 24 ~ 48시간 동안 숙성시켜 바베큐 소스를 완성하는 제5단계를 포함한다.In order to achieve the purpose, the manufacturing method 10.5% to 8% by weight of purified water, 15% to 45% by weight per dish, 25% to 5% by weight of tomato paste, 0.1% to 10% by weight of red pepper seed oil A first step of mixing in a source manufacturing tank having a double jacket structure to be formed and then heating for about 20 to 30 minutes with a low heat of 30 to 40 ° C .; Mixing agent by adding 17.1% to 12% by weight of Mexican sauce, 16% to 2.5% by weight of pepper, 16% to 2.5% by weight of garlic, 0.3% to 15% by weight of red pepper powder Step 2; A third step of raising the source center temperature to 70 to 95 ° C. while sterilizing and heating the source manufacturing tank in a state where the additive is mixed while heating the steam to a temperature of 70 to 95 ° C. while direct heating or steam heating; A fourth step of supplying cooling water to a double jacket partition wall of the source storage tank in which the sterilization heating is completed; The fifth step of completing the barbecue sauce by wrapping the sauce lowered by the cooling water after aging for 24 to 48 hours in a refrigerated state maintained at 0 ~ 10 ℃.
본 발명의 다른 제조방법으로는 상기 멕시칸소스는 쓰리라차칠리소스 또는 칠리소스 중 어느 하나로 선택되는 17중량% ~ 7중량%와, 멕시칸시즈닝 또는 칠리분말 또는 칠리시즈닝 중 어느 하나로 선택되는 0.1중량% ~ 5중량%로 혼합된다.In another manufacturing method of the present invention, the Mexican sauce is 17% by weight to 7% by weight, which is selected from any one of the three rirachatili chili sauce or chili sauce, 0.1% by weight of any one selected from Mexican seasoning or chili powder or chili seasoning It is mixed at 5% by weight.
상기한 바와 같이, 본 발명은 가금류나 육류를 훈제하거나 양념으로 사용하기 위해 사용되는 소스 제조시 토마토페이스트와 쓰리라차칠리소스(칠리소스) 및 멕시칸시즈닝(칠리분말, 칠리시즈닝)을 첨가하여, 각종 육가공 제품이나 생고기 양념시 육질을 부드럽게 하고 고기 특유의 냄새를 없앰과 동시에 소스 특유의 맵고 스파이시한 바베큐맛이 있어 좋은 맛과 풍미를 부여하는 효과가 있다.As described above, the present invention is prepared by adding tomato paste and thrischachili sauce (chili sauce) and Mexican seasoning (chili powder, chili seasoning) when preparing a sauce used for smoking or seasoning poultry or meat. When meat products or raw meat seasonings are used, the meat is softened and eliminates the smell of meat, while the sauce has a spicy and spicy barbecue.
도 1은 본 발명에 따른 바베큐 소스 제조과정을 나타낸 순서도.1 is a flow chart showing a barbecue sauce manufacturing process according to the present invention.
이하, 도면을 참고로 제조방법을 설명하면 다음과 같다.Hereinafter, the manufacturing method will be described with reference to the drawings.
도 1은 본 발명에 따른 바베큐 소스 제조과정을 나타낸 순서도로서, 본 발명의 바베큐 소스는 오리고기나 닭고기, 돼지고기 및 소고기 등의 가금류, 육류를 훈제하거나 양념하기 위해 사용되어, 육질을 부드럽게 하고 고기 특유의 냄새를 제거함과 동시에 소스 특유의 맵고 스파이시한 맛이 있어 각종 육가공 제품이나 생고기 양념에 좋은 맛과 풍미를 부여한다.1 is a flow chart illustrating a barbecue sauce manufacturing process according to the present invention, the barbecue sauce of the present invention is used to smoke or season poultry, meat, such as duck or chicken, pork and beef, tender meat and unique meat In addition to eliminating the scent, the sauce has a spicy and spicy flavor that is unique to various meat products and raw meat seasonings.
상기 바베큐 소스 제조는 먼저, 정제수 10.5중량% ~ 8중량%, 요리당 15중량% ~ 45중량%, 토마토페이스트 25중량% ~ 5중량%, 고추씨기름 0.1중량% ~ 10중량%를 내부에 격벽이 형성되는 이중자켓 구조를 갖는 소스제조탱크에서 혼합한 후 30 ~ 40℃의 약한 불로 20 ~ 30분 정도 가열한다(S10 단계).The barbecue sauce production, first, 10.5% by weight to 8% by weight, 15% by weight to 45% by weight per dish, 25% to 5% by weight of tomato paste, 0.1% to 10% by weight of red pepper seed oil to form a partition therein After mixing in the source manufacturing tank having a double jacket structure to be heated for 20 to 30 minutes on a low heat of 30 ~ 40 ℃ (step S10).
상기 S10 단계에 사용되는 요리당 대신 과당 또는 고과당 중 하나를 선택하여 사용할 수 있으며, 상기 고추씨기름 대신 고추맛기름을 선택하여 사용할 수 있으며, 상기 S10 단계에 사용되는 첨가물들은 소스의 기능인 부드러운 육질과 냄새 제거를 제거하게 된다.Instead of cooking sugar used in the step S10 can be used to select one of fructose or high fructose, can be used to select the pepper flavor oil instead of the red pepper seed oil, the additives used in the step S10 are soft meat and odor that is a function of the source Elimination will be removed.
상기 가열된 혼합물에 멕시칸소스 17.1중량% ~ 12중량%, 피망(청피망, 홍피망) 16중량% ~ 2.5중량%, 마늘(생마늘, 마늘분말) 16중량% ~ 2.5중량%, 고추가루 0.3중량% ~ 15중량%의 첨가물을 첨가하여 믹싱시키는데, 상기와 같은 믹싱은 소스 특유의 맵고 스파이시한 맛을 내기 위해 첨가된다(S20 단계).17.1% to 12% by weight of Mexican sauce, 16% to 2.5% by weight of green pepper (green pepper, red pepper), 16% to 2.5% by weight of garlic (raw garlic and garlic powder), 0.3% by weight of red pepper powder Mixing by adding an additive of% to 15% by weight, such mixing is added to give a spicy and spicy taste unique to the source (step S20).
상기 멕시칸소스는 쓰리라차칠리소스 또는 칠리소스 중 어느 하나로 선택되는 17중량% ~ 7중량%와, 멕시칸시즈닝 또는 칠리분말 또는 칠리시즈닝 중 어느 하나로 선택되는 0.1중량% ~ 5중량%로 혼합된다.The Mexican sauce is mixed with 17% by weight to 7% by weight selected from any one of the thrirachchili sauce or chili sauce, 0.1% to 5% by weight selected from any one of Mexican seasoning or chili powder or chili seasoning.
상기 첨가물이 믹싱된 상태에서 소스제조탱크를 직화 가열이나 스팀 가열(간접 가열)하면서 소스 중심온도를 70 ~ 95℃까지 올린 후 상기 온도에서 10 ~ 40분 정도 살균 가열한 다음 가열을 멈추게 된다(S30 단계).In the state where the additive is mixed while raising the source temperature of the source tank to 70 ~ 95 ℃ while direct heating or steam heating (indirect heating) and then sterilization heating for 10 to 40 minutes at the temperature and then stops heating (S30 step).
상기 살균 가열이 완료된 소스저장탱크의 이중자켓 격벽으로 냉각수를 공급한다(S40 단계).Cooling water is supplied to the double jacket partition wall of the source storage tank in which the sterilization heating is completed (step S40).
상기 냉각수에 의해 온도를 30 ~ 40℃로 낮춘 소스를 포장 후 0 ~ 10℃로 유지되는 냉장상태에서 24 ~ 48시간 동안 숙성시켜 바베큐 소스를 완성한다(S50 단계).After cooling the sauce to lower the temperature to 30 ~ 40 ℃ by the cooling water to complete the barbecue sauce by aging for 24 to 48 hours in a refrigerated state maintained at 0 ~ 10 ℃ (S50 step).
상기 S50 단계에서 냉각수로 온도를 낮춘 소스를 포장하기 전에는 소스에 대한 품질 검사를 실시하게 되며, 상기 품질 검사는 맛, 색상, 향, 점도, 세균(일반세균, 식중독균, 대장균군 등), 바이러스 검사 등을 식품공전이 정해진 기준에 따라 엄격히 실시된다.In step S50, before the source is cooled down with cooling water, the quality test is performed on the source, and the quality test includes taste, color, flavor, viscosity, bacteria (general bacteria, food poisoning bacteria, E. coli group), and virus test. Etc., the Food Code is strictly enforced in accordance with established standards.
또한, 상기 포장 작업은 S30 단계의 살균 가열이 끝난 상태에서 냉각수 공급없이 뜨거운 상태로 바로 포장될 수도 있다.In addition, the packaging operation may be packaged directly in a hot state without supply of cooling water in the state in which the sterilization heating of the step S30 is completed.
상기 바베큐 소스의 포장 단위는 1KG, 2KG, 3KG, 5KG, 10KG, 15KG, 20KG, 25KG으로 유통기한은 실온(0 ~ 35℃)에서 밀봉 상태로 보관하여 제조일로부터 3개월까지이며, 상기 유통기한의 설정은 보존시험 결과(36℃)에서 밀봉 상태로 보존시 3주간 품질에 변화가 없었기 때문이며, 냉장 보관시에는 냉장온도(0 ~ 10℃)에서 밀봉 보관하여 6개월까지로 한다.Packaging unit of the barbecue sauce is 1KG, 2KG, 3KG, 5KG, 10KG, 15KG, 20KG, 25KG The shelf life is stored in a sealed state at room temperature (0 ~ 35 ℃) up to 3 months from the date of manufacture, The setting is because there was no change in quality for 3 weeks when stored in the sealed state from the result of preservation test (36 ℃), and it is kept up to 6 months after being kept sealed at the refrigeration temperature (0 ~ 10 ℃) during cold storage.
참고로, 소스류의 경우 36℃에서 밀봉 보관하여 1주간 이상이 없으면 실온 1개월까지 이상이 없는 것으로 한다.For reference, in case of sauces, the sealed storage at 36 ° C should be no more than 1 month if there is no more than 1 week.
하기의 표 1은 본 발명에 사용되는 성분명과 함량을 정리한 것으로, 가금류나 육류에 사용되는 소스의 특징(맵고 스파이시한 정도)에 따라 사용되는 함량을 조절할 수 있다.Table 1 below summarizes the names and contents of the ingredients used in the present invention, and can be used to adjust the content used according to the characteristics (spicy and spicy degree) of the sauce used in poultry or meat.
바베큐 소스에 사용되는 성분 함량 변화에 따라 완성된 소스에 대한 관능평가 관찰을 훈련된 패널요원 30명을 대상으로 실시하였다.Observation of sensory evaluation of the finished sauce was conducted on 30 trained panelists according to the change in the content of barbecue sauce.
- 실시 예 1Example 1
성분 함량 배합비율 : 정제수 10.5중량%, 요리당 15중량%, 토마토페이스트 25중량%, 멕시칸소스 17.1중량%(쓰리라차칠리소스 17중량%, 멕시칸시즈닝 0.1중량%), 홍피망 16중량%, 마늘분말 16중량%, 고추씨기름 0.1중량%, 고추가루 0.3중량%.Ingredient Content Mixing Ratio: 10.5% by weight of purified water, 15% by weight per dish, 25% by weight of tomato paste, 17.1% by weight of Mexican sauce (17% by weight of thriracha chili sauce, 0.1% by weight of Mexican seasoning), red pepper 16% by weight, garlic powder 16% by weight, red pepper seed oil 0.1% by weight, red pepper powder 0.3% by weight.
- 실시 예 2Example 2
성분 함량 배합비율 : 정제수 9중량%, 요리당 30중량%, 토마토페이스트 15중량%, 멕시칸소스 14.5중량%(쓰리라차칠리소스 12중량%, 멕시칸시즈닝 2.5중량%), 홍피망 9.5중량%, 마늘분말 9.5중량%, 고추씨기름 5.5중량%, 고추가루 7중량%.Ingredient Content Mixing Ratio: 9% by weight of purified water, 30% by weight per dish, 15% by weight tomato paste, 14.5% by weight of Mexican sauce (12% by weight of thriracha chili sauce, 2.5% by weight of Mexican seasoning), 9.5% by weight of red bell pepper, garlic powder 9.5% by weight, red pepper seed oil 5.5%, red pepper powder 7% by weight.
- 실시 예 3Example 3
성분 함량 배합비율 : 정제수 8중량%, 요리당 45중량%, 토마토페이스트 5중량%, 멕시칸소스 12중량%(쓰리라차칠리소스 7중량%, 멕시칸시즈닝 5중량%), 홍피망 2.5중량%, 마늘분말 2.5중량%, 고추씨기름 10중량%, 고추가루 15중량%.Ingredient Content Mixing Ratio: 8% by weight of purified water, 45% by weight, 5% by weight of tomato paste, 12% by weight of Mexican sauce (7% by weight of thriracha chili sauce, 5% by weight of Mexican seasoning), red pepper 2.5% by weight, garlic powder 2.5% by weight, red pepper seed oil 10% by weight, red pepper powder 15% by weight.
상기와 같은 실시 예 1 내지 3의 배합비율로 완성된 바베큐 소스 각각에 돼지고기(삼겹살 부위)를 약 4시간 정도 숙성시킨 후 숯불에 구워 관능평가를 실시한 결과는 하기의 표 2와 같다.As a result of performing a sensory evaluation after aging pork (pork belly) for about 4 hours in each of the barbecue sauce completed in the compounding ratio of Examples 1 to 3 as described above, the results are shown in Table 2 below.
상기 실시 예 1 내지 3과 같이, 멕시칸소스 함량이 17.1중량% 내지 12중량% 사이로 선택되어 제조되는 바베큐 소스에 의해 숙성된 삼겹살을 구워서 관능평가를 실시한 결과, 외관은 자주빛깔을 띄며, 맛에 있어서도 매운맛이 강하거나 보통의 매운맛 또는 약간 매운맛까지 다양하게 즐길 수 있으며, 숙성된 고기의 육질은 부드럽고 연하며, 비린내가 나지 않는 기능을 가진다.As in Examples 1 to 3, the sensory evaluation was carried out by roasting the pork belly ripened by barbecue sauce prepared by selecting a Mexican sauce content of 17.1% by weight to 12% by weight. It can be enjoyed in a variety of ways, such as strong spicy, normal spicy or slightly spicy, and the quality of the mature meat is soft and tender, and has no fishy smell.
따라서, 본 발명은 가금류나 육류를 훈제하거나 숙성시키기 위해 사용되는 소스를 제조함에 있어, 토마토페이스트와 쓰리라차칠리소스(칠리소스) 및 멕시칸시즈닝(칠리분말, 칠리시즈닝)을 첨가하여, 각종 육가공 제품이나 생고기 양념시 육질을 부드럽게 하고 고기 특유의 냄새를 없앰과 동시에 소스 특유의 맵고 스파이시한 바베큐맛이 있어, 가금류나 육류를 훈제가공하거나, 고기를 익힌 후 양념 또는 생고기로 양념하여 데우거나 구워서 먹을 때 좋은 맛과 풍미를 부여한다.Therefore, the present invention in the manufacture of sauces used for smoking or aging poultry or meat, tomato paste and thrischachili sauce (chili sauce) and Mexican seasoning (chili powder, chili seasoning) by adding a variety of meat products In addition to softening the meat quality and seasoning of raw meat, it has a spicy barbecue flavor that is unique to sauces.It is smoked and poultry and meat, cooked and seasoned with seasoning or raw meat to be heated or baked. Gives a good taste and flavor.
본 발명은 특정의 실시 예와 관련하여 도시 및 설명하였지만, 첨부된 특허청구범위에 의해 나타난 발명의 사상 및 영역으로부터 벗어나지 않는 한도 내에서 다양한 개조 및 변화가 가능하다는 것을 당업계에서 통상의 지식을 가진 자라면 누구나 쉽게 알 수 있을 것이다.Although the present invention has been shown and described with respect to specific embodiments thereof, it will be understood by those skilled in the art that various changes and modifications may be made without departing from the spirit and scope of the invention as defined by the appended claims. Anyone who can afford it will know.
Claims (3)
정제수 10.5중량% ~ 8중량%, 요리당 15중량% ~ 45중량%, 토마토페이스트 25중량% ~ 5중량%, 고추씨기름 0.1중량% ~ 10중량%를 내부에 격벽이 형성되는 이중자켓 구조를 갖는 소스제조탱크에서 혼합한 후 30 ~ 40℃의 약한 불로 20 ~ 30분 정도 가열하는 제1단계(S10)와;
상기 가열된 혼합물에 멕시칸소스 17.1중량% ~ 12중량%, 피망 16중량% ~ 2.5중량%, 마늘 16중량% ~ 2.5중량%, 고추가루 0.3중량% ~ 15중량%의 첨가물을 첨가하여 믹싱시키는 제2단계(S20)와;
상기 첨가물이 믹싱된 상태에서 소스제조탱크를 직화 가열이나 스팀 가열하면서 소스 중심온도를 70 ~ 95℃까지 올린 후 상기 온도에서 10 ~ 40분 정도 살균 가열하는 제3단계(S30)와;
상기 살균 가열이 완료된 소스저장탱크의 이중자켓 격벽으로 냉각수를 공급하는 제4단계(S40)와;
상기 냉각수에 의해 온도를 낮춘 소스를 포장 후 0 ~ 10℃로 유지되는 냉장상태에서 24 ~ 48시간 동안 숙성시켜 바베큐 소스를 완성하는 제5단계(S50)를 포함하는 것을 특징으로 하는 바베큐 소스 제조방법.In the barbecue sauce manufacturing method,
10.5% to 8% by weight of purified water, 15% to 45% by weight per dish, 25% to 5% by weight of tomato paste, 0.1% to 10% by weight of red pepper seed oil. After mixing in the manufacturing tank and the first step (S10) of heating for about 20 to 30 minutes on a weak fire of 30 ~ 40 ℃;
Mixing agent by adding 17.1% to 12% by weight of Mexican sauce, 16% to 2.5% by weight of pepper, 16% to 2.5% by weight of garlic, 0.3% to 15% by weight of red pepper powder Two steps (S20);
A third step (S30) of sterilizing and heating the source manufacturing tank in a state in which the additives are mixed while heating the steam source directly to steam or heating the source manufacturing temperature to 70 to 95 ° C. and then sterilizing the mixture for about 10 to 40 minutes at the temperature;
A fourth step S40 of supplying cooling water to the double jacket partition wall of the source storage tank in which the sterilization heating is completed;
Method for producing a barbecue sauce comprising a fifth step (S50) to complete the barbecue sauce by aging for 24 to 48 hours in a refrigerated state maintained at 0 ~ 10 ℃ after packing the sauce lowered by the cooling water at 0 ~ 10 ℃ .
상기 17.1중량% ~ 12중량%의 멕시칸소스는 쓰리라차칠리소스 또는 칠리소스 중 어느 하나로 선택되는 17중량% ~ 7중량%와, 멕시칸시즈닝 또는 칠리분말 또는 칠리시즈닝 중 어느 하나로 선택되는 0.1중량% ~ 5중량%로 혼합되는 것을 특징으로 하는 바베큐 소스 제조방법.The method of claim 1,
The 17.1% by weight to 12% by weight of Mexican sauce is 17% by weight to 7% by weight selected from any one of the thrirachchili sauce or chili sauce, 0.1% by weight to any one selected from Mexican seasoning or chili powder or chili seasoning Barbecue sauce manufacturing method characterized in that the mixture by 5% by weight.
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| JP2001340067A (en) | 2000-05-31 | 2001-12-11 | Maruboshi Su Kk | Method for producing new chili sauce |
| KR20040016233A (en) * | 2002-08-16 | 2004-02-21 | 한국식품개발연구원 | Composition of Korean Kochujang Sauce and Method thereof |
| KR20050117447A (en) * | 2004-06-10 | 2005-12-14 | 정준우 | Roasted red pepper sauce composition |
| KR20060119036A (en) * | 2005-05-18 | 2006-11-24 | 주식회사 순종 | Preparing source for barbecue and cookery of food using thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001340067A (en) | 2000-05-31 | 2001-12-11 | Maruboshi Su Kk | Method for producing new chili sauce |
| KR20040016233A (en) * | 2002-08-16 | 2004-02-21 | 한국식품개발연구원 | Composition of Korean Kochujang Sauce and Method thereof |
| KR20050117447A (en) * | 2004-06-10 | 2005-12-14 | 정준우 | Roasted red pepper sauce composition |
| KR20060119036A (en) * | 2005-05-18 | 2006-11-24 | 주식회사 순종 | Preparing source for barbecue and cookery of food using thereof |
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