KR101011708B1 - Method for manufacturing sauce - Google Patents

Abstract

The present invention relates to a method for producing a sauce, the broth production step of making anchovy broth by adding 100g of raw anchovy to 1 liter of brine having the same salinity as sea water; First heating step of heating until the salinity is added to the prepared anchovy broth, the appropriate amount of additives, oyster chestnut, mulberry leaves, scabbard fruit, licorice, 칡 root; 100 parts by weight of the broth made in the first heating step 3 to 5 parts by weight of onion, 5 to 7 parts by weight of shiitake mushrooms, 8 to 10 parts by weight of cabbage, 5 to 8 parts by weight of carrots, 1 to 3 parts by weight of red pepper, green pepper 2 2 ~ 5 parts by weight and heated for 5 to 10 minutes, 0.5 ~ 4.8 parts by weight of corn starch secondary heating step of heating for 1 to 5 minutes; A liquid extraction step of filtering the mixture having been heated to remove impurities and extracting only liquid; And it comprises a aging step of aging the extract in a separate container for 2 to 4 months. Therefore, in addition to preventing the marine pollution caused by leaving the existing anchovy broth in the sea, and adding various additives such as anchovy and other oyster chestnuts, mulberry, scallop, licorice, 칡 in water boiled anchovy and decoction Extracting and aging only liquids can produce nutrient-rich sauces.

Sauce preparation method, raw anchovy, oyster chestnut, mulberry, cucumber fruit, onion, shiitake

Description

Method for manufacturing sauce

The present invention relates to a method for manufacturing a sauce, and more particularly, to anchovy and other oyster chestnuts, mulberry, scabbard fruit, licorice, 칡 in a variety of boiled anchovy, decoction and decoction after only decoction, to prepare a sauce By this, anchovy boiled water is disposed in the ocean to prevent the pollution of the ocean in advance, as well as to a sauce manufacturing method to obtain a nutritious and sweet sauce through various additives such as anchovy.

In general, sauces are thick seasoning juices that are used with fish, meat, vegetable dishes, sweets, and desserts.They are cooked or boiled to make the dishes unique. It is said to be well balanced with food.

The history of sauces can be traced back to the Roman era, which at the time was completely different from modern sauces. Sauce developed in the dynasty culture and developed through modern French cuisine in the 19th century.

The origin of this sauce is said to have been changed from Latin salt or saltsus, and there are many kinds of sauces from 300 to 500 species, but it can be said that the source of less than 10 species has been changed. .

If you look at the kind of these sources roughly, the main cooking sauces include hot sauce, cold sauce, dessert sauce.

The warm sauce includes a white sauce and a brown sauce, the white sauce is a base of bechamel sauce (b ㅹ chamel sauce) and butter and flour in a ratio of 1: 1 to 1: 1.5 to squeeze it so as not to squeeze and dilute with hot milk After boiling, add salt, pepper, nutmeg and bay leaf.

Brown sauce, brown sauce, is made by diluting the brown slowly with brown broth.

In addition, cold sauce is mainly used for salads, etc. Vinaigrette sauce (vinai-grette sauce) is also known as French dressing and vinegar and oil sauce, the amount of oil needs 2 to 4 times the amount of vinegar.

Chaud-froid sauce is a sauce containing gelatin that covers fish and meat from frozen products.

There is also mayonnaise sauce, a variation of tartar sauce, which is made from mayonnaise sauce, chopped onions, cucumbers, parsley, pickles and boiled eggs with lemon juice.

Dessert sauces are used for sweets, fruits, etc. Custard sauce is made from eggs and milk, and sabayon sauce is a warm sauce that is foamed while boiling the eggs.

On the other hand look at the anchovy applied to the production of the source of the present invention.

Anchovies contain approximately 80% water, 8-15% protein, approximately 5% lipids, and other minerals. Especially anchovies contain more calcium than other fish. Make and eat.

Here, the anchovy salt mixed with 20 to 30% of the weight of the raw anchovy salt mixed with raw anchovy, about 6 to 12 months in a crypt or underground or salt tank where the temperature is kept constant (about 10 to 20 ℃) Store for aging and mature. Here, the reason for keeping the storage temperature constant is to prevent the salted fish from corrupting. As mentioned above, salted fish, which has reached the peak of ripening over a period of 6 to 12 months depending on the storage temperature and the salt concentration, is rich in taste and nutrition.

In addition, the anchovy fish sauce is put in a predetermined amount of water in the anchovy salt so that the fermented anchovy salt can be efficiently used as described above, and the salt is dehydrated to about 10-30%, and then the sieve is collected and aged for a predetermined period. .

In order to maintain the freshness of dried anchovy, the anchovy is immediately caught and dried by boiling in sea salt (approximately 6-10%).

Here, in order to grab and process anchovies for dry anchovy, boil the anchovy straight from the ship to the sea salinity is repeated, nutrients such as proteins and amino acids are extracted from the anchovy during the process of boiling anchovy Water boiled anchovy is rich in nutrients.

On the other hand, water that has been repeatedly boiled anchovy is no longer able to boil anchovy due to oil extracted from the anchovy. Anchovy broth boiled in the sea just thrown away.

During this year, the amount of anchovy broth thrown into the sea in Korea alone is about 6-100,000 tons.

However, as the anchovy broth containing nutrients such as protein, minerals, calcium, etc. generated in the conventional dried anchovy manufacturing process is discarded in the sea, red tide occurs due to eutrophication, and due to the red tide phenomenon, the fish are deprived of oxygen. There was a serious problem that the sea was polluted, including being killed.

The present invention has been made to solve such a problem, to make a cooking sauce using the water boiled anchovy to make dried anchovies to supply consumers with a more nutritious and sweet cooking sauce Of course, the object of the present invention is to provide a method for preparing a sauce for cooking using anchovy broth to prevent sea pollution.

Sauce preparation method of the present invention for achieving the above object is a broth production step of making anchovy broth by putting boiled 80 ~ 100g per 1 l of brine having the same salinity as sea water; Primary heating step of heating until the salinity of about 10 to 30% by adding the additives of oyster chestnut, mulberry leaves, cucumber fruit, licorice,, root to the prepared anchovy broth; 100 parts by weight of the broth made in the first heating step 3 to 5 parts by weight of onion, 5 to 7 parts by weight of shiitake mushrooms, 8 to 10 parts by weight of cabbage, 5 to 8 parts by weight of carrots, 1 to 3 parts by weight of red pepper, green pepper 2 2 ~ 5 parts by weight and heated for 5 to 10 minutes, 0.5 ~ 4.8 parts by weight of corn starch secondary heating step of heating for 1 to 5 minutes; A liquid extraction step of filtering the mixture having been heated to remove impurities and extracting only a liquid; And it comprises a aging step of aging the extract in a separate container for 2 to 4 months.

In addition, in the sauce preparation method according to the present invention, the amount of the additive in the primary heating step is mixed with mulberry leaf, organo fruit, licorice and 칡 root by 80 to 120 parts by weight with respect to 100 parts by weight of oyster chestnut and pulverized them It is desirable to.

As described above, in the method of preparing a sauce of the present invention, by adding various additives such as anchovy and other oyster chestnuts, mulberry, organo fruit, licorice, and soybeans to water boiled anchovy, decoction, and extracting only the liquid to prepare the sauce, Anchovy boiled water can be disposed of in the ocean to prevent the contamination of the ocean in advance, as well as various additives such as anchovies to obtain a nutritious and sweet source.

Hereinafter, the present invention will be described with reference to the accompanying drawings.

As shown in Figure 1, the method for producing a sauce according to an embodiment of the present invention is a broth manufacturing step of making anchovy broth by putting the raw anchovy in the brine having the same salinity as sea water, boiled in the anchovy broth, Add the onion, shiitake mushroom, cabbage, carrot, red chilli pepper and green pepper to the broth made in the first heating stage and add the additives such as mulberry leaves, scallops, licorice and 칡 root. Reheating the second heating step; It comprises a liquid extraction step of extracting only the liquid from the mixture is completed heating and the aging step of aging the extract.

On the other hand, look at the additives in the first heating step added to the source preparation as follows.

First, oyster chestnut (acorn) has been reported to be a good source of low calorie, which is helpful for improving the constitution, and is effective in diabetic and anti-diabetic agents, health and heavy metal detoxification. Acorns have reported anti-cancer effects.

The astringent taste of tannin itself is not only paralyzing the taste nerves, but acorn acid contained in acorn has excellent effect on recovery from fatigue and hangover. It is known to adjust.

And its ingredients are 7.1% water, 2.5g protein, 4.9g fat, 81g sugar, 3.6g fiber, 0.9g ash content per 100g of edible portion (EP) according to food supplement (low in milk).

In addition, the mulberry leaves (桑白皮) according to the pharmacopeia, its biochemical components are water-soluble tannin (quencetin), quercetin (quercetin), isoquercitrin, rutin (rutin) is the main ingredient, In cooperation with enzymes in the human body, it burns excessively accumulated fat to show the effect of congestion and to help energy. That is, it functions to convert unsaturated fatty acids into saturated fatty acids.

In addition, according to the herbology, the water-soluble tannins are combined with various heavy metals in the body and have a reducing function to be discharged out of the body.

In addition, Ogapi (五加皮) according to the Korean Pharmacopoeia, which also contains a lot of tannin components of the remaining ogapi contains essential oils, vitamins A, B, North Ogapi is a cardiac glycosides such as perprosin It contains. Root bark of thorny oak tree contains acantoside A-D, camppresterol, sterol U1, U2 and the like. Prickly organza contains erutererosides A to G, β-cytoceterol, stigmasterol, and polyacetylene to control the taste of each component.

Licorice, according to the Korean Pharmacopeia, is a saponin-grisilizine-saponin hydrolyzate, liquiritic acid, gravric acid, gabrolide hydroziglyciric retinic acid, prebonoids, liqueurins, isoriquitin, Lycoprabon, lycoricone, glycyrrole, isogrisirol, lycosidine, gravolin, 2-methyl-7-hydrosisoprabon (depending on the country of origin) and others such as glucose, sucrose, mannitol, Asparagine, etc., the leaves contain glyphoside, glycoside of C 23 H22 O13, and the root contains pentacycric, triterpene, phosphorus, lycoric acid, glysirricic acid, rhamnorriquitin glabric acid, etc. It contains a large number and serves as a strong catalyst for molecular bonding of each component.

In addition, according to the food supplement (low in the milk) according to the food boiled (fresh jeotroot) is effective in drug addiction, hangover, thirst, insomnia, its components are 67.4g of water per 100g of edible portion (EP), 1.7g of protein, Fat 0.2g, sugar 27.5g, fiber 2.0g, ash 1.2g, calcium 15mg, phosphorus 18mg, iron 1.9mg, vitamin B1 0.13mg, vitamin B2 0.02mg, vitamin C 7mg. Polebonoids, dydzen, lysedin, dyedzein, igrucoside, puerarin, puerin-gyroside, diecetyl fuerein, gentistein, formonetin, fuerarol, cacaine, Miroesterol and the like, and other allatoins D-mannitol, D-(+)-pinitol, receiving acid, acetylcline and the like.

In addition, looking at the additives in the secondary heating step added to the source preparation as follows.

Onion is a biennial herb belonging to the family Liliaceae, also known as a knuckle, and is one of the vegetables that uses the enlarged scales in the basement. Leaves are hollow cylindrical, 30-50cm long, and several are alternately straight. The scales begin to enlarge in spring and mature in summer. In summer, the ground is dry and the scales are dormant, but in autumn, the leaves sprout again.

The seeds are usually sown, and in the early summer of the second year, thick stalks with a slightly larger base extend out to 50-100cm, and at the end of them are the ball-shaped flowers composed of many small flowers of white or purple. Seeds are black and the length is 2-3mm. Scales are balls or flat balls, about 10cm in diameter.

Onions have a strong pungent smell and pungent taste, which eliminates the smell of meat or fish. This irritating odor is due to propylallyl disulfide and allyl sulfide, which tears when it irritates the mucous membranes of the eye. When boiled, the spicy taste is lost and sweet and fragrant. It is used in soups, meats and vegetables, and is also used as a curry rice ingredient. In addition to salads and dishes, pickles are also available. When you eat as a salad, spicy and beautiful red onion is mainly used. Onions are 90.4% water, 1% protein, 0.1% fat, and 7.6% carbohydrate. Vitamin C contains 7 mg, calcium 15 mg, and phosphorus 30 mg in 100 g of onion.

Shiitake mushroom is an edible or medicinal mushroom that grows on oak or bark trees and improves health and vitality. The protein polysaccharide contained in shiitake mushroom has 81% tumor suppression and destruction effects in rats with cancer. There is also clinical trial data.

Shiitake mushrooms are very good for the prevention and treatment of adult diseases such as high blood pressure and arteriosclerosis. You can use 30 ~ 50g of water a day as drinking water. And for chronic fatigue and nourishing tonic, you can put shiitake mushrooms in boiled chicken broth and boil it and dip it with red pepper paste. And if you eat shiitake mushrooms seasoned with red pepper paste, you can improve the appetite of the patients and boost the energy and appetite of the patients who have lost their motivation. In addition, it is very good to use shiitake mushrooms as a seasoning to taste the soup in patients with cancer.

Cabbage is a biennial herb from the family Papaver cabbage, also called olive. Stems are thick and short, with peony-shaped leaves at the end of stems. Leaves are smooth and thick, broad and white light green. As it grows, the leaves are densely packed in the center of the leaf, and when it grows more, the leaf grows and the flower stem comes out.

, B

가 각각 0.5㎎, C가 44㎎ 함유되어 있어 많이 식용된다. 양배추의 종류에는 비결 구형으로 잎을 차례로 뜯어먹는 케일, 순무처럼 알줄기를 먹는 콜라비 등이 있다.The relationship between seedlings and low temperature response differs depending on the variety. Some varieties are sensitive to low temperatures in two or three seedlings of main leaves, and some are not sensitive to low temperatures, even if the seedlings are 12 to 13 seedlings. 100g of cabbage contains 1.4g of protein, vitamin A is carotene, 18㎍, B

, B

0.5 mg and 44 mg of C, respectively, so that it is edible a lot. Cabbage is a spherical spherical kale that eats leaves one after another, and a kohlrabi that eats egg like a turnip.

Carrots, also known as blush, are native to Afghanistan. Its height reaches 1m and grows straight. Roots are thick, straight, yellowish-red, reddish, branched, vertically gathered, with spread hairs. The leaf is 3 times of pinnate leaf which is torn finely and has hairs. Leaves from the roots have long petioles.

Fruits are subdivisions (each fruit split from the division), long oval, with thorn-like hairs. When the fruit ripens, the roots and leaves dry out. Roots are edible vegetables, rich in vitamins A and C, and flavored and used in herbs, kimchi, salads and Western dishes.

Red pepper is a plant of the moss and the herbaceous plant. It is an annual herb, which is composed of Gocho, Buncho, Nammancho, Namcho, Nacho, Dwarfweed, etc. It is also called. Stem height reaches 60㎝, leaves are alternate, egg-shaped basso, narrow at both ends and flat. The flower is white and blooms in summer. The fruit is conical berry (漿果) and becomes red when ripe to 5cm in length.

It was used to mean spicy in the Joseon Dynasty, and it shows the characteristics of spicy pepper. This property is due to a component called capsycine. Capsaicin prevents the rancidity of oil and helps the growth of lactic acid bacteria. The content of capsaicin varies from site to site, and is many times higher than the pericarp in the talc, the white part where the seeds are attached, and not in the seeds. Korean kimjang red pepper contains 1/3 of capsaicin and 2 times more sugar than varieties such as US Tabasco Tekisans and Japanese Takanome.

The red color of red pepper appears by dozens of carotenoid pigments such as capxanthine capsolbin, which are often converted to vitamin A in the body and become a source of vitamin A. It is also rich in vitamin C, twice as much as citrus fruits and 50 times as much as apples.

Corn starch is a starch made from corn, a starch derived from corn seed oil and used to thicken gravy sauce or as a pudding or ice cream ingredient.

Looking at the method for producing a cooking sauce using anchovy broth according to the present invention in which these various additives are added as follows.

First, prepare anchovy broth obtained in the process of making dried anchovy, that is, anchovy broth boiled with fresh anchovy in sea salt water. At this time, the mixing ratio of brine and anchovy is added to the raw anchovy 80 ~ 100g per 1 l of brine having the same salinity as sea water.

The salinity of the anchovy broth boiled in this way is about 6-10%, and can be preserved for about 10-30 days by continuously supplying oxygen.

Herein, the anchovy broth will be described in more detail. In anchovy fishing boats, the raw anchovy is usually boiled immediately on the line to prevent the decay of the raw anchovy in the process of preparing the raw anchovy.

At this time, when the raw anchovy is boiled directly on the line (생), the raw anchovy is boiled in the sea salt water, the broth after the raw anchovy contains a large amount of nutrients such as protein, amino acid, etc. from the raw anchovy.

Subsequently, the anchovy broth is added by adding additives, such as oyster chestnut, mulberry leaf, organza fruit, licorice and japonica root, and the amount of these additives is for example 100 parts by weight of mulberry leaf, organza fruit, licorice and japonica root. It is preferable to mix each 80-120 weight part, and to grind them.

After adding the additives, the anchovy broth continues to heat until the salinity is about 10-30%.

Then, based on 100 parts by weight of the broth produced in the first heating step, 3 to 5 parts by weight of onion, 5 to 7 parts by weight of shiitake mushrooms, 8 to 10 parts by weight of cabbage, 5 to 8 parts by weight of carrots, 1 to 3 parts by weight of red pepper Put 2 ~ 5 parts by weight of green pepper and heat it for 5 to 10 minutes, then add 0.5 ~ 4.8 parts by weight of corn starch and heat for 1 to 5 minutes.

Then, the filtered mixture is filtered to remove impurities and only the liquid is extracted, and then, the extract is put into a separate container and aged for 2 to 4 months to complete the source preparation of the present invention.

Here, when the sauce is aged, charcoal or dried pepper may be put together and aged.

The sauce is prepared using anchovy broth, so it is lighter, higher in protein content and richer in amino acids than soy sauce prepared with soybean.

In particular, because it was prepared by adding additives such as oyster chestnut, mulberry leaves, organza fruit, licorice and 칡 root, the sauce is not fishy and can enhance the taste and taste.

Such a cooking sauce may be used to boil soup, season herbs, or dip grilled fish with natural seasonings that are seasoned or flavored.

The method of manufacturing a sauce for cooking using anchovy broth of the present invention is not limited to the above-described embodiments, and may be variously modified and implemented within the range permitted by the technical idea of the present invention.

For example, in the preferred embodiment of the present invention, the anchovy broth used water boiled raw anchovy to make anchovy, it can be replaced with the water using the dried anchovy or anchovy powder.

In addition, in the embodiment of the present invention to remove the fishy smell of anchovies and added the additives such as oyster chestnut, mulberry leaves, cucumber fruit, licorice and 칡 root, but also add garlic, ginger, radish, glucose, kelp, etc. have.

Cooking sauce using anchovy broth according to the present invention may be used as a substitute for cooking soy sauce, which is indispensable in our diet.

In particular, the cooking sauce using anchovy broth according to the present invention does not require a process of fermenting and ripening using soy coo when preparing soy sauce, and is prepared using anchovy broth boiled anchovy in the sea, such as proteins, amino acids, etc. It is possible to provide a cooking source containing a large amount of nutrients.

1 is a flowchart illustrating a manufacturing process of a method of manufacturing a sauce according to an embodiment of the present invention.

Claims (2)

The broth manufacturing step of adding 80 ~ 100g of raw anchovy to 1 l of brine having the same salinity as seawater and boiled to make anchovy broth; Primary heating step of heating until the salinity of about 10 to 30% by adding the additives of oyster chestnut, mulberry leaves, cucumber fruit, licorice,, root to the prepared anchovy broth; 100 parts by weight of the broth made in the first heating step 3 to 5 parts by weight of onion, 5 to 7 parts by weight of shiitake mushrooms, 8 to 10 parts by weight of cabbage, 5 to 8 parts by weight of carrots, 1 to 3 parts by weight of red pepper, green pepper 2 2 ~ 5 parts by weight and heated for 5 to 10 minutes, 0.5 ~ 4.8 parts by weight of corn starch secondary heating step of heating for 1 to 5 minutes; A liquid extraction step of filtering the mixture having been heated to remove impurities and extracting only liquid; And Aging step of aging the extract in a separate container for 2 to 4 months; Sauce manufacturing method comprising a. The method of claim 1, Addition amount of the additive in the first heating step is mulberry leaf, organo fruit, licorice and 칡 root with respect to 100 parts by weight of oyster root each 80 ~ 120 parts by weight of the sauce production method characterized in that the input by grinding them.

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