KR101042017B1 - Cooking sauce and method for making the sauce able to be added to cooking of meat or fish - Google Patents

Abstract

The present invention, malt syrup 60wt% ~ 80wt%, crude syrup 1wt% ~ 5wt%, herbal extract 0.1wt% ~ 3wt%, soy sauce 2wt% ~ 10wt%, red pepper powder 0.1wt% ~ 20wt%, ginger powder 0.1wt% ~ Gangjeong sauce composition of 3wt%, cinnamon powder 0.1wt% ~ 3wt%, starch 1wt% ~ 5wt%, ground garlic 2wt% ~ 10wt%, ground onion 2wt% ~ 10wt%, brown sugar 1wt% ~ 10wt% And it provides a method for producing a firm source of the composition.

Description

Gangjeong sauce composition and method for preparing the Gangjeong sauce {Cooking sauce and method for making the sauce able to be added to cooking of meat or fish}

The present invention relates to a gangjeong sauce composition and a method of preparing the jeongjeong sauce that can be used to cook jeongjeong, such as chicken jeonggok, pork jeonggok, beef jeonggok and fish jeonggo by adding to chicken, pork, beef and fish.

Background Art Conventionally, various kinds of Gangjeong dishes have been introduced, including chicken Gangjeong dishes. Artificial chemical seasonings, artificial sweeteners, and the like are added to the Gangjeong sauce used in such conventional Gangjeong cooking.

Cooking using the conventional Gangjeong source is not only beneficial to health due to the chemical components such as artificial chemical seasonings and artificial sweeteners contained in Gangjeong source, but also has a problem that the taste is too strong to feel the Korean taste and aroma.

Therefore, it is not only good for health but also gives you a Korean taste and aroma that is familiar to both young and old, and mixed with fried chicken, pork, beef or steamed fish. There is a desire to develop a gangjeong source that can further enhance the

Accordingly, the present invention was devised to meet the above-mentioned conventional requirements, by adding flavor and flavor only with natural raw materials and adding herbal extracts (or extracts) without using artificial chemical seasonings or sweeteners at all. It is an object of the present invention to provide a Gangjeong sauce composition and a method of preparing the Gangjeong sauce that are not only healthier but also have a friendly Korean taste and aroma for both young and old.

In addition, the present invention has been devised to meet the above-described conventional requirements, and when added to steamed dishes such as fried chicken, pork, beef or fish can be added to sweet and deep taste and aroma of the finished dish further It is an object of the present invention to provide a steel source composition and a method for preparing the steel source.

Gangjeong sauce composition according to the present invention to achieve the above object, malt syrup 60wt% ~ 80wt%, crude syrup 1wt% ~ 5wt%, herbal extract 0.1wt% ~ 3wt%, soy sauce 2wt% ~ 10wt%, red pepper powder 0.1 wt% ~ 20wt%, ginger powder 0.1wt% ~ 3wt%, cinnamon powder 0.1wt% ~ 3wt%, starch 1wt% ~ 5wt%, ground garlic 2wt% ~ 10wt%, ground onion 2wt% ~ 10wt%, brown sugar It is characterized in that the composition by mixing 1wt% ~ 10wt%.

Here, the herbal extract, ginseng, Astragalus, Angelica, Cheongung, Licorice, Creation, Dried Ginger, Sukjisul, in solvent water mixed with 70wt% ~ 80wt% of purified water and 20wt% ~ 30wt% of soju with 18% ~ 15% alcohol concentration, It is obtained by adding the herbal medicine of the larvae tree and aged at a temperature of 15 ° C. to 30 ° C. for 30 days to 50 days, and the mixing ratio of the solvent water and the herbal medicine is 70 wt% to 80 wt% of the solvent water and 20 wt% to 30 wt% of the herbal medicine.

Here, it is preferable to repeat the vibration mixing once daily at the time of aging for 30 to 50 days. In addition, the mixing ratio of the herbal medicine is ginseng 5wt% ~ 15wt%, Astragalus 5wt% ~ 15wt%, Angelica 5wt% ~ 15wt%, Cheongung 5wt% ~ 15wt%, Licorice 5wt% ~ 15wt%, Creation 5wt% ~ 15wt%, It is preferable that the dry ginger 5wt% -15wt%, the ripening sulfur 5wt% -15wt%, the bark tree 5wt% -15wt%.

In addition, in order to achieve the above object, the method of manufacturing the jeongjeongjeong according to the present invention, malt syrup 60wt% ~ 80wt%, crude syrup 1wt% ~ 5wt%, herbal extract 0.1wt% ~ 3wt%, soy sauce 2wt% ~ 10wt%, Red pepper powder 0.1wt% ~ 20wt%, ginger powder 0.1wt% ~ 3wt%, cinnamon powder 0.1wt% ~ 3wt%, starch 1wt% ~ 5wt%, ground garlic 2wt% ~ 10wt%, ground onion 2wt% ~ 10wt %, The first step of preparing a brown sugar 1wt% ~ 10wt%; A second step of mixing the prepared red pepper powder, ginger powder, cinnamon powder and starch in a stirrer; The mixed powder of red pepper powder, ginger powder, cinnamon powder and starch mixed in the second step is put into a heating container together with the prepared brown sugar, ground garlic, ground onion and soy sauce, and the contents are 50 ° C. to 70 ° C. A third step of mixing the contents for 20 to 30 minutes while heating to maintain the temperature; A fourth step of mixing the prepared herbal extract with maltose syrup and the crude syrup to be heated in a mixing vessel heated for 40 minutes to 80 minutes at a temperature of 40 ° C. to 50 ° C .; It is characterized by consisting of a fifth step of heating the mixture mixed in the fourth step in the heating container containing the mixture mixed in the third step and heating while stirring for 50 minutes to 70 minutes at a temperature of 80 ℃ ~ 100 ℃. .

Here, the red pepper powder, the ginger powder, the cinnamon powder, and the starch in the first step are preferably obtained by passing through a sieve through which only particles of 0.5 mm or less are passed.

In addition, the herbal extract in the first step, ginseng, Astragalus, Angelica, Cheongung, Cheongung, Licorice, Creation, in solvent water mixed with 70wt% ~ 80wt% purified water and 20wt% ~ 30wt% of soju (alcohol concentration 18 ~ 15wt%) Put dried ginger, ripening sulfur, hut tree and aged at a temperature of 15 ℃ ~ 30 ℃ for 30 days to 50 days, the mixing ratio of the solvent water and herbal medicine is 70wt% ~ 80wt% solvent water, 20wt% ~ 30wt% Chinese herbal medicine It is preferable to obtain by repeating the vibration mixing once a day.

In addition, the ground garlic in the first step is obtained by crushing the peeled garlic in a grinder to 1mm or less, the ground onion in the first step also put the peeled onion in a grinder to grind to 1mm or less It is preferable that it is obtained by making it.

According to the present invention configured as described above, it is not only healthier but also healthier by adding flavors and aromas with only natural ingredients without adding artificial chemical seasonings or sweeteners, and adding herbal extracts directly made from nine herbal medicines. You can feel Korean flavor and aroma that is familiar to you.

In addition, if you put the jeongjeong source of the present invention configured as described above, such as fried chicken, pork, beef or steamed dishes of fish, it is possible to further enhance the sweet taste and aroma of the finished dish.

Hereinafter, with reference to the accompanying drawings it will be described in detail with respect to the steel crystal source composition and the method for preparing the steel crystal source according to the present invention.

Gangjeong sauce according to the present invention is malt syrup and syrup, herbal extract, soy sauce, red pepper powder, ginger powder, cinnamon powder, starch, ground garlic, ground onion, brown sugar as a main raw material, and the blending ratio of these main ingredients Starch syrup 60wt% ~ 80wt%, crude syrup 1wt% ~ 5wt%, herbal extract 0.1wt% ~ 3wt%, soy sauce 2wt% ~ 10wt%, red pepper powder 0.1wt% ~ 20wt%, ginger powder 0.1wt% ~ 3wt%, cinnamon powder 0.1wt% ~ 3wt%, starch 1wt% ~ 5wt%, ground garlic 2wt% ~ 10wt%, ground onion 2wt% ~ 10wt%, brown sugar 1wt% ~ 10wt%.

Here, the herbal extract is in the solvent water mixed with purified water 70wt% ~ 80wt% and alcohol concentration 18% ~ 15% shochu 20wt% ~ 30wt%, ginseng 5wt% ~ 15wt%, Astragalus 5wt% ~ 15wt%, Angelica 5wt% ~ 15wt%, Cheongung 5wt% ~ 15wt%, Licorice 5wt% ~ 15wt%, Creation 5wt% ~ 15wt%, Dried Ginger 5wt% ~ 15wt%, Sulfur Sulfur 5wt% ~ 15wt%, Hawthorn 5wt% ~ 15wt% It is obtained by adding a medicinal herb having 30 days to 50 days and aged at a temperature of 15 ℃ to 30 ℃, the mixing ratio of the solvent water and the herbal medicine is 70wt% ~ 80wt% solvent water, 20wt% ~ 30wt% Chinese herbal medicine .

In the following, the formulation ratio of Gangjeong sauce according to the present invention is easy to understand the malt syrup 65wt%, crude syrup 5wt%, herbal extract 3wt%, soy sauce 5wt%, ginger powder 2wt%, cinnamon powder 1wt%, starch 4wt%, ground The case of garlic 5wt%, ground onion 5wt%, brown sugar 5wt% will be described as an example.

[Gangjeong sauce manufacturing method]

1 is a view for explaining a process procedure for the method of manufacturing a steel crystal source according to a preferred embodiment of the present invention.

A method for producing the essence liquid added to the steel tablet source of the present invention will be described. In other words, ginseng, Astragalus, Angelica, Cheongung, Licorice, Creation, Dried Ginger, Sukji-sul, and Hawthorn Tree in solvent water mixed with 70wt% ~ 80wt% purified water and 20wt% ~ 30wt% shochu Add the medicinal herbs, and aged for 30 to 50 days at a temperature of 15 ℃ ~ 30 ℃, so that the mixing ratio of the solvent water and the herbal medicine is 70wt% ~ 80wt% solvent water, 20wt% ~ 30wt% herbal medicine, and also Repeat the vibratory mix once a day to make herbal extracts. The mixing ratio of the herbal medicine is ginseng 5wt% ~ 15wt%, Astragalus 5wt% ~ 15wt%, Angelica 5wt% ~ 15wt%, Cheongung 5wt% ~ 15wt%, Licorice 5wt% ~ 15wt%, Creation 5wt% ~ 15wt%, Dried Ginger It is in the range of 5wt% ~ 15wt%, ripening sulfur 5wt% ~ 15wt%, hut 5wt% ~ 15wt%. Here, the blending ratio of the herbal medicine is ginseng 14wt%, Astragalus 12wt%, Angelica 11wt%, Cheongung 12wt%, Licorice 6wt%, Creation 12wt%, Dried Ginger 13wt%, Sulfur Sulfur 7wt%, Hawthorn 13wt%.

The herbal extract obtained in this way and malt syrup, crude syrup, soy sauce, red pepper powder, ginger powder, cinnamon powder, starch, ground garlic, ground onion, and brown sugar, which are other main ingredients, are prepared in the above-mentioned combination ratio. That is, the blending ratio of malt syrup 65wt%, crude syrup 5wt%, herbal extract 3wt%, soy sauce 5wt%, ginger powder 2wt%, cinnamon powder 1wt%, starch 4wt%, ground garlic 5wt%, ground onion 5wt%, brown sugar Prepare to be 5wt%.

Here, the ground garlic is obtained by crushing the peeled garlic in a grinder to about 1mm or less, the ground onion is also obtained by crushing the peeled onion into a grinder to about 1mm or less. By using finely ground ground garlic and ground onions, the ground garlic and ground onions are well mixed in a later process, so that the garlic and onions can be evenly tasted throughout the sauce.

In addition, the powder raw materials red pepper powder, ginger powder, cinnamon powder and starch are each obtained by passing through a sieve (pass) only passing the particles of approximately 0.5mm or less. Thus, by using the fine powder raw material that passed through the sieve has the effect of filtering out impurities, and in the subsequent process, the powder raw materials are well mixed, so that the even taste of red pepper, ginger, cinnamon and starch can be obtained throughout the sauce.

Pepper powder, ginger powder, cinnamon powder and starch, which are the powder raw materials, are mixed well by putting into a stirrer and stirring.

The mixed powder of red pepper powder, ginger powder, cinnamon powder and starch mixed in the stirrer, together with the prepared brown sugar, ground garlic, ground onion and soy sauce, was put into a heating vessel and heated over low heat to obtain approximately 50 contents of the heating vessel. Stir the contents and stir for about 20-30 minutes while maintaining the temperature of about ℃ ~ 70 ℃. Here, soy sauce is filtered twice with charcoal and uses soy sauce which gives a clear and clean taste without impurities and blemishes. As such a soy sauce, for example, Sempy Food Co., Ltd. "brewed soy sauce filtered twice with true brine" can be used.

On the other hand, the herbal extract, malt syrup and crude syrup are mixed in a mixing vessel heated by the water to be simmered and stirred in a hot bath for about 40 to 80 minutes at a temperature of about 40 ℃ to 50 ℃.

The herbal mixture, malt syrup and syrup prepared by mixing with the hot water in a heating container containing a mixture of the hot-mixed red pepper powder, ginger powder, cinnamon powder, starch mixed powder, brown sugar, ground garlic, ground onion and soy sauce The mixture is added and heated while stirring at a temperature of about 80 ° C to 100 ° C for about 50 minutes to about 70 minutes. Through the above steps, a steel crystal source according to the present invention is completed.

As described above, in the method of preparing the jeongjeongjeong sauce of the present invention, by using only red pepper powder, ginger powder, cinnamon powder and starch made of fine particles of about 0.5 mm or less passed through a sieve, red pepper powder, ginger powder, The cinnamon and starch were mixed well so that they could be tasted in the finished Gangjeong sauce.

In addition, in the present invention, malt water, syrup and herbal extracts were added to contain the taste and aroma in harmony with well-being and tradition different from those of commercially available low-cost sauces and chicken gangjeong.

In addition, in the present invention, malt syrup, crude syrup, and herbal extracts are gradually heated to 40 ° C. to 50 ° C. with a hot bath prior to direct heating, thereby gradually expressing the properties of the individual and altering taste and aroma when heated by direct heating from the beginning. Was minimized.

The gangjeong sauce prepared as described above is coated with fried flour on a chicken cut to a size of about 3cm ~ 6cm and mixed with the fried chicken when the fried chicken is hot, and the chicken jeongjeong is completed. In addition, the Gangjeong source of the present invention can be used as an additive in steamed dishes of pork, beef or fish as well as fried chicken, so that the traditional taste and aroma are alive, thereby providing a sweet and deep taste and aroma of the finished dish.

On the other hand, the present invention is not limited to the above-described specific embodiments and can be carried out by variously modified and modified within the scope not departing from the gist of the present invention. If such changes and modifications fall within the scope of the appended claims, it will be obvious that they belong to the present invention.

1 is a view for explaining a manufacturing process procedure for the method of manufacturing a steel crystal source according to a preferred embodiment of the present invention.

Claims (9)

Malt syrup 60wt% ~ 80wt%, crude syrup 1wt% ~ 5wt%, herbal extract 0.1wt% ~ 3wt%, soy sauce 2wt% ~ 10wt%, red pepper powder 0.1wt% ~ 20wt%, ginger powder 0.1wt% ~ 3wt%, cinnamon 0.1wt% ~ 3wt%, starch 1wt% ~ 5wt%, ground garlic 2wt% ~ 10wt%, ground onion 2wt% ~ 10wt%, and brown sugar 1wt% ~ 10wt% The herbal extract is ginseng, Astragalus, Angelica, Cheongung, Licorice, Creation, Dried Ginger, Sukji sulfur in solvent water mixed with 70wt% ~ 80wt% of purified water and 20wt% ~ 30wt% of soju with 18% ~ 15% alcohol concentration. , Put the herbal medicine containing the hawthorn tree and obtain it by aging at a temperature of 15 ℃ ~ 30 ℃ for 30 days to 50 days, the solvent water and the herbal medicine is 70wt% ~ 80wt% solvent water, 20wt% ~ 30wt% ratio Is, The mixing ratio of the herbal medicine is ginseng 5wt% ~ 15wt%, Astragalus 5wt% ~ 15wt%, Angelica 5wt% ~ 15wt%, Cheongung 5wt% ~ 15wt%, Licorice 5wt% ~ 15wt%, Creation 5wt% ~ 15wt%, Dried Ginger 5wt% ~ 15wt%, Sukji sulfur 5wt% ~ 15wt%, the bark of the jeongjeong source composition, characterized in that 5wt% ~ 15wt%. delete The method of claim 1, Gangjeong sauce composition, characterized in that the vibration mixing is repeated once daily at the time of aging for 30 to 50 days. delete Malt syrup 60wt% ~ 80wt%, crude syrup 1wt% ~ 5wt%, herbal extract 0.1wt% ~ 3wt%, soy sauce 2wt% ~ 10wt%, red pepper powder 0.1wt% ~ 20wt%, ginger powder 0.1wt% ~ 3wt%, cinnamon A first step of preparing a powder at a ratio of 0.1 wt% to 3 wt%, starch 1 wt% to 5 wt%, ground garlic 2 wt% to 10 wt%, ground onion 2 wt% to 10 wt%, and brown sugar 1 wt% to 10 wt%; A second step of mixing the prepared red pepper powder, ginger powder, cinnamon powder and starch in a stirrer; The mixed powder of red pepper powder, ginger powder, cinnamon powder and starch mixed in the second step is put into a heating container together with the prepared brown sugar, ground garlic, ground onion and soy sauce, and the contents are 50 ° C. to 70 ° C. A third step of mixing the contents for 20 to 30 minutes while heating to maintain the temperature; A fourth step of mixing the prepared herbal extract with maltose syrup and the crude syrup to be heated in a mixing vessel heated for 40 minutes to 80 minutes at a temperature of 40 ° C. to 50 ° C .; In the heating container containing the mixture mixed in the third step, the mixed solution mixed in the fourth step is made of a fifth step of heating while stirring for 50 minutes to 70 minutes at a temperature of 80 ℃ ~ 100 ℃, The herbal extract in the first step, ginseng, Astragalus, Angelica, Cheongung, Licorice in solvent water mixed with 70wt% ~ 80wt% purified water and 20wt% ~ 30wt% of soju (alcohol concentration 18% -15%) Add, medicinal herbs, dried ginger, ripening sulfur, and medicinal herbs containing the bark tree and aged at room temperature for 30 days to 50 days, the mixing ratio of the solvent water and the medicinal herbs 70wt% ~ 80wt% solvent herbs, 20wt% ~ 30 wt%, the method of producing a steel tablet sauce, characterized in that obtained by repeating the vibration mixing once daily. The method of claim 5, The method of claim 1, wherein the red pepper powder, the ginger powder, the cinnamon powder, and the starch in the first step are obtained by passing through a sieve through which only particles of 0.5 mm or less are passed. delete The method of claim 5, The ground garlic in the first step is obtained by crushing the peeled garlic in a grinder to 1mm or less, the ground onion in the first step is also obtained by crushing the peeled onions in a grinder to 1mm or less Method for producing a jungjeong sauce, characterized in that. The method of claim 5, The blending ratio of the ginseng, Astragalus, Angelica, Cheongung, Licorice, Creation, Dried Ginger, Sukjihwang, and Ravenous Tree is 5 %% to 15wt%, 5 %% to 15 %%, Astragalus 5wt% to 15wt%, Angelica 5wt% to 15wt. %, Licorice 5wt% ~ 15wt%, creation 5wt% ~ 15wt%, dried ginger 5wt% ~ 15wt%, sucrose sulfur 5wt% ~ 15wt%, walnut tree 5wt% ~ 15wt% characterized in that the method of manufacturing a jungjeong sauce.

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