KR101214634B1 - Sauce for cooking and method for producing the same - Google Patents

Abstract

PURPOSE: Cooking sauce capable of controlling the overflow when cooking, and a producing method thereof are provided to prevent the coagulation or the oil separation from the sauce. CONSTITUTION: A producing method of cooking sauce capable of controlling the overflow when cooking comprises the following steps: mixing 100 parts of milk by weight, 50-100 parts of fresh cream by weight, 10-50 parts of fat by weight, 10-50 parts of starch by weight, 10-50 parts of milk powder, 1-30 parts of bell pepper by weight crushed into 300-800 micrometers, 1-30 parts of paprika by weight crushed into 300-800 micrometers, 1-30 parts of salted pollack roe by weight, 1-30 parts of dextrin by weight with the equivalent of 5-10, 1-10 parts of egg yolk by weight, 0.1-3 parts of lecithin mixture by weight, 0.01-1 part of sodium citrate by weight, and 0.01-1 part of acylation type hydrophilic emulsifier; and heating the mixture at 85-95 deg. C.

Description

Sauce for cooking and method for producing the same

The present invention relates to a cooking sauce and a method for preparing the same, and particularly, to a cooking sauce and a method for preparing the same, which are rich in taste and nutrition, do not cause aggregation or separation of oil, and which can be overflowed during cooking. will be.

Sauce is a liquid or semi-flowing seasoning generic term that is added to or superimposed on food for flavor or color in cooking.

In Korea or Japan, it generally refers to Worcester sauce and mimics it. The etymology is derived from the sal of Latin, which originally means salt-based seasonings. This is why there are many 's' attached to the head of the term seasonings around the world. Sauce has been used since ancient Roman times, and its main species is 400 to 500 species. The taste of the sauce is important, so it is suitable for various dishes such as fish, meat, eggs, and vegetables, and it has a great influence on the harmony with the dishes. French cuisine is world famous because it has about 700 kinds of sauces.

Sauces are largely divided into tableware and cooking. Table sauce includes ① Worcester sauce (usually sauce), ② Pork cutlet sauce (similar to Worcester sauce, but uses a lot of boiled apples and tomato puree), ③ Anchovy sauce, ④ Chili sauce (chili sauce) Hot sauce), ⑤ tabasco sauce (red hot sauce), ⑥ other (tomato ketchup, mayonnaise sauce, dressing, etc.). They blend well with many dishes, making them highly available, industrially produced and sold in bottled form. Cooking sauces are cooked every time they cook, and they are divided into basic sauces, application sauces, and other sauces, depending on the ingredients and the recipe.

The basic sauce is: veloute sauce (the base of white sauce, which is suitable for meat and fish dishes depending on the ingredients), ② almond sauce (white sauce for boiled dishes, especially vegetables), ③ supreme Sauce (used for chicken), ④ bechamel sauce (white sauce, used for cooking vegetables, eggs, fish, shrimp, croquettes), ⑤ tomato sauce (fried fish with red-brown sauce) It is widely used, etc.), ⑥ Espanol sauce (Espanese brown sauce, used for rich flavored dishes), and the like.

The basic sauce is a broth obtained from orphans made of fonds (fish, fish, vegetables, etc.), also known as soup stock, and roux (roasted flour), a type of wheat flour, used to control the concentration, taste, and feel of the sauce. ), And make it a liaison. Pawns include veal and chicken bone white pawns, and brown pawns made of steak meat, and the main ingredients and flavored vegetables are poached to remove the arine flavor. It is important to choose the ingredients that are appropriate for the dish and to have enough time.

Three types of roux are white, pale yellow, and brown roux, which are made by roasting flour with butter. If you use more butter (by weight) than flour, you can fry it well; less than 70% of the flour doesn't fry well. Liejong has a mixture of egg yolks and cream, kneaded cream and flour, kneaded butter and flour, and is prepared before making sauce. Applied sauces are made with a mixture of spices and Western liquor, such as wine, in the basic sauce when cooking. The sauce is used not only for cooking, but also according to the season, the age and gender of the eater.

As an example of a sauce, a cream sauce is a traditional white sauce made of milk or cream, and is a white, thick and rich sauce made by mixing fresh cream with a bechamel sauce. Cream sauce is the basis for many dishes such as chicken ala king.

In recent years, as more consumers value health-oriented and quality of life, rich taste and nutrition are required for cooking sauces.

On the other hand, in preparing a cream sauce, when the succulent ingredients such as shellfish, beef, pork, etc. are put, there is a problem that aggregation or oil separation occurs. In addition, there is a problem that bubbles are filled and overflowed in the container by heating when cooking the cream sauce.

Accordingly, it is an object of the present invention to provide a cooking sauce and a method for producing the same, which are rich in taste and nutrition, do not cause aggregation or oil separation, and can suppress overflow when cooking.

The present invention, in order to achieve the above object, 100 parts by weight of milk, 50 to 100 parts by weight of fresh cream, 10 to 50 parts by weight of cheese, 10 to 50 parts by weight of fat, 10 to 50 parts by weight of starch, 10 to 50 parts by weight of milk powder, 1 to 30 parts by weight of bell pepper, 1 to 30 parts by weight of paprika, 1 to 30 parts by weight of cod roe, 1 to 30 parts by weight of dextrin, 1 to 10 parts by weight of egg yolk, 0.1 to 3 parts by weight of citrate, 0.01 to 1 parts by weight of citrate, emulsifier It provides a cooking sauce comprising 0.01 to 1 part by weight.

In the present invention, the viscosity of the sauce is 3 to 10 Pa? S, bell peppers and paprika are 300 to 800 µm respectively, and the equivalent amount of dextrin is 5 to 10, and lecithin is high purity lecithin and enzymatic lecithin of 90% or more in purity. Citrate is sodium citrate, and the emulsifier is an acyl hydrophilic emulsifier.

In addition, the present invention 100 parts by weight of milk, 50 to 100 parts by weight of fresh cream, 10 to 50 parts by weight of cheese, 10 to 50 parts by weight of fat, 10 to 50 parts by weight of starch, 10 to 50 parts by weight of powdered milk, 1 to 30 parts by weight of bell pepper 1 part by weight of paprika, 1 to 30 parts by weight of cod roe, 1 to 30 parts by weight of dextrin, 1 to 10 parts by weight of egg yolk, 0.1 to 3 parts by weight of lecithin, 0.01 to 1 part by weight of citrate, 0.01 to 1 parts by weight of emulsifier Mixing; And it provides a method of producing a cooking sauce comprising the step of heating the mixture.

In the present invention, the heating temperature is 85 to 95 ℃, the viscosity of the source is preferably adjusted to be 3 to 10 Pa? S.

Cooking sauce of the present invention is rich in taste and nutrition, including cod roe, bell pepper, paprika, etc., does not occur aggregation or oil separation, including lecithin, citrate, dextrin, overflowing during cooking including egg yolk and emulsifier The flow can be suppressed.

Hereinafter, the present invention will be described in detail.

Cooking sauce according to the invention is 100 parts by weight of milk, 50 to 100 parts by weight of fresh cream, 10 to 50 parts by weight of cheese, 10 to 50 parts by weight of fat, 10 to 50 parts by weight of starch, 10 to 50 parts by weight of powdered milk, green pepper 1 To 30 parts by weight, paprika 1 to 30 parts by weight, cod roe 1 to 30 parts by weight, dextrin 1 to 30 parts by weight, egg yolk 1 to 10 parts by weight, lecithin 0.1 to 3 parts by weight, citrate 0.01 to 1 parts by weight, emulsifier 0.01 to 1 part by weight.

Cooking sauce of the present invention is rich in taste and nutrition, including cod roe, bell pepper, paprika.

Cod roe provides rich taste and nutrition, and the amount of cod roe is not particularly limited as long as it can obtain flavor of cod roe, but is preferably 1 to 30 parts by weight based on 100 parts by weight of milk.

When the cod roe is heated during the production of the sauce, the red natural color of the cod roe discolors as it flows out, thus the cod roe does not appear to be visible in the sauce.

In order to solve this problem, in the present invention, an edible red plant having heat resistance is added. Since these plants have heat resistance, they do not decompose and discolor even by heat treatment, and when added in the form of a pulverized product, it looks like cod roe. In other words, if the ground product of the edible red plant having heat resistance is scattered in the sauce, the effect that red cod roe is scattered in the white sauce can be obtained.

It is preferable to use bell pepper, paprika, and the like as a caustic red plant having heat resistance, which has the advantage of easily obtaining a pulverized product of a particle size required in the grinding process.

The particle size of the bell pepper and paprika is preferably about the same as the cod roe, which may appear to be scattered with red cod roe in the sauce. It is preferable that the particle diameters of a bell pepper and paprika are 300-800 micrometers, respectively, and it is especially preferable that they are 400-600 micrometers. If the size of the bell pepper and paprika is too small, they will be hidden in the sauce, making these plant pulverum invisible. On the contrary, when the particle size is too large, it is not preferable because the pulverized products of these plants in the white sauce do not look like cod roe.

The addition amount of the bell pepper and paprika is preferably 1 to 30 parts by weight based on 100 parts by weight of milk. When the addition amount of the plants is too small, it is difficult to obtain an appearance corresponding to the flavor of cod roe present in the source, that is, the flavor and the visual effect may not match. On the contrary, if the amount of the plant is added too much, the pigment derived from the red plant may leak out, and the texture may become tough.

Sources of the present invention may include lecithin, citrate, dextrin to prevent aggregation or oil separation from occurring. Specifically, by containing high-purity lecithin, enzymatically-dissolved lecithin, and citrate, it is possible to obtain a source which prevents aggregation of the source and separation of oil. Moreover, by containing dextrin, a creamy sauce can be obtained, while achieving the effect of preventing the aggregation and oil separation of the said sauce more effectively.

Lecithin is a phospholipid containing glycerin phosphoric acid. In the present invention, it is preferable to use a mixture of high purity lecithin of 90% or more purity and enzymatic lecithin to prevent aggregation or oil separation.

High-purity lecithin is obtained by, for example, extracting lecithin with acetone and purifying acetone insolubles. Preferably, the high-purity lecithin is high purity lecithin of 90% or more, preferably 100% purity, and such high-purity lecithin can also be obtained on the market.

Enzymatically decomposed lecithin is an additive used to uniformly disperse liquids or solids that do not mix well with each other in a liquid. A white-brown powder or kernel, or a pale yellow-dark brown viscous liquid with a characteristic odor. And taste. Enzymatic digestion Lecithin is obtained by decomposing lecithin with an enzyme, and its main components are risorecithin and phosphatidic acid. Dispersed in water and dissolved in fats and fats. It is excellent in heat resistance, acid resistance and flame resistance. Enzyme-degraded lecithin is also available on the market.

As citrate, it is preferable to use sodium citrate, More preferably, sodium citrate is used.

As the dextrin, a dextrin equivalent (DE) of 3 to 16, preferably of DE 5 to 10, is preferably used.

The sauce of the present invention can suppress the overflow when cooking by using egg yolk and an emulsifier. In the present invention, the source egg yolk can be blended to suppress the overflow of the sauce, and the egg yolk can be blended in an appropriate amount and a specific emulsifier can be blended in an appropriate amount to obtain a smooth texture of the sauce.

The egg yolk is not particularly limited as long as it is commonly used for food. For example, live egg yolk from which egg whites are separated from raw eggs, and the live egg yolk is sterilized, frozen, dried, enzymatically treated, desugared, and decholesterol. Treated and salted can be used. The drying treatment may be spray drying or freeze drying, and the enzyme used in the enzyme treatment may be phospholipase A1, phospholipase A2, phospholipase C, phospholipase D, protease and the like, and the deglycosylation may be yeast or Glucose oxidase and the like, decholesterol treatment may be performed by supercritical carbon dioxide treatment and the like.

The addition amount of egg yolk is preferably 1 to 10 parts by weight of egg yolk based on 100 parts by weight of milk. By adding the egg yolk in the above range, it is possible to prevent the swelling during heating and prevent overflow. Specifically, when the content of egg yolk is too small, the effect of suppressing the rise is not sufficient, on the contrary, when too much egg yolk is formed, aggregates of egg yolk may be produced and become gritty.

As an emulsifier, an acyl hydrophilic emulsifier is preferable. Acyl-type hydrophilic emulsifiers are emulsifiers that can be used in foods having one acyl group and having a property of being dispersed in water or hot water. Specifically, for example, diacylglycerol phospholipid may be used as an enzyme of phospholipase A1 or phospholipase A2. Lysophospholipid which is monoacylglycerol phospholipid which hydrolyzed one or two acyl groups, and converted into the hydroxyl group, and sucrose fatty acid ester or polyglycerol phosphate ester in which HLB (hydrophilic lipophilic balance) is 10 or more. Among these emulsifiers, egg yolk rephospholipids are preferred. In addition, when using a phospholipid as an acyl-type hydrophilic emulsifier, you may use a phospholipid itself, but may contain other fatty components, such as triglyceride and cholesterol phospholipid.

It is preferable that the addition amount of an emulsifier is 0.01-1 weight part with respect to 100 weight part of milk. When the emulsifier is added in the above range, smooth texture of the sauce can be obtained even when heated in a boiling state. If the amount of the emulsifier is added too small, agglomerates of egg yolk may form and become gritty. If the amount of the emulsifier is added too much, the sauce may easily overflow.

Milk, fresh cream, cheese, powdered milk, etc. can be used as dairy ingredients.

Milk is the most widely used raw material of the source composition of the present invention, while the other ingredients are evenly mixed and at the same time serves to improve the spreadability by adjusting the dilution, the content of the remaining raw materials based on 100 parts by weight of milk.

Fresh cream removes fat from milk, and is added to enhance flavor and taste. The added amount of fresh cream is preferably 50 to 100 parts by weight based on 100 parts by weight of milk.

Cheese is added to enhance the flavor and flavor, and all of the commonly used cheeses can be used. As an example, gorgonzola cheese, string cheese, sliced cheese, emmental cheese, cheddar cheese, parmesan cheese, cream cheese, etc. are mentioned. It is preferable that the addition amount of cheese is 10-50 weight part with respect to 100 weight part of milk.

Powdered milk is added to enhance the flavor and flavor, and the amount of powdered milk is preferably 10 to 50 parts by weight based on 100 parts by weight of milk.

As the fats and oils, bovine oil, pork oil, vegetable fats and oils which hardened them, the ester-ester-exchanged fats, etc. can be used. It is preferable that the addition amount of fats and oils is 10-50 weight part with respect to 100 weight part of milk.

Wheat starch, corn starch, etc. can be used as a starch raw material, and it is preferable that the addition amount of starch is 10-50 weight part with respect to 100 weight part of milk.

The source of the present invention may include meat, seafood, vegetables, fruits, juices or extracts thereof according to needs other than the above raw materials, and may also include seasonings, salts, sugars, spices, and the like.

In the present invention, the viscosity of the sauce is preferably 3 to 10 Pa · s. The dispersion and homogenization of the source within the viscosity range is good while it is possible to obtain the effect of suppressing boiling over heating of the source. If the viscosity of the source is too low, the overflow of the source during heating cannot be sufficiently suppressed, and if the viscosity is too high, dispersion and homogenization of the source may be difficult.

The cooking sauce of the present invention may preferably be usefully used as a cream sauce, but is not limited thereto.

The present invention also provides a method for producing a cooking sauce. Method for producing a cooking sauce according to the invention 100 parts by weight of milk, 50 to 100 parts by weight of fresh cream, 10 to 50 parts by weight of cheese, 10 to 50 parts by weight of fat, 10 to 50 parts by weight of starch, 10 to 50 parts by weight of milk powder , 1 to 30 parts by weight of bell pepper, 1 to 30 parts by weight of paprika, 1 to 30 parts by weight of cod roe, 1 to 30 parts by weight of dextrin, 1 to 10 parts by weight of egg yolk, 0.1 to 3 parts by weight of lecithin, 0.01 to 1 parts by weight of citrate, Mixing 0.01 to 1 part by weight of an emulsifier; And heating the mixture.

The mixing order of the raw materials is not particularly limited when preparing the sauce of the present invention, and may be appropriately selected as necessary. For example, a fat can be made by heating starch, then adding starch and heating. Plants such as bell peppers and paprika can be roasted before use. Milk can be used up all at once, or it can be added in several portions.

In the method for producing a sauce according to the present invention, the heating temperature is preferably 85 to 95 ° C. If the temperature is too low, it may not give the source sufficient viscosity, and if the temperature is too high, it is not desirable because aggregates of proteins are formed.

The viscosity of the sauce according to the invention is preferably adjusted to be 3 to 10 Pa · s. Viscosity control can be performed by controlling the amount of liquid raw materials such as milk, and solid raw materials such as starch and dextrin.

Example 1

After mixing according to the composition of Table 1, and heated to 90 ℃ to prepare a sauce. The viscosity of the sauce was 8 Pa · s.

ingredient Content (parts by weight) milk
whipping cream
Cheese
maintain
Wheat flour
Powdered milk
Bell Pepper (500 μm)
Paprika (500 μm)
Cod roe
Dextrin (DE 7)
Egg yolk
High Purity Lecithin (100% Purity)
Enzymatic Lecithin
Trisodium citrate
Acyl Hydrophilic Emulsifier 100
70
30
30
30
30
10
10
10
10
5
0.5
0.5
0.5
0.5

Comparative Example 1

Same as Example 1, but no lecithin, citric acid and dextrin were added.

Comparative Example 2

Same as Example 1, but bell pepper and paprika were not added.

[Comparative Example 3]

Same as Example 1, but did not add egg yolk and acyl hydrophilic emulsifier.

[Test Example 1]

The source of Example 1 and Comparative Example 1 was evaluated for oil separation or aggregation, and the results are shown in Table 2. Oil separation was assessed visually after the sauce was transferred to a small dish. Whether the agglomerate was tilted with a sauce, it was visually determined whether there was an agglomerate at the bottom of the dish.

Example 1 Comparative Example 1 Oil separation No separation Separation visually confirmed Cohesion No aggregates visible Agglomerates visually identified

As can be seen from the evaluation results in Table 2, flocculation and oil separation did not occur in the source of Example 1 containing high-purity lecithin, enzymatic lecithin, trisodium citrate and dextrin. However, in the source of Comparative Example 1 containing no lecithin, sodium citrate, and dextrin, oil separation was visually identifiable and aggregates were remarkably observed.

[Test Example 2]

For the sources of Example 1 and Comparative Example 2, the effect of spicy cod roe scattering was visually evaluated, and the results are shown in Table 3.

Cod roe scattering effect Example 1 Spicy cod roe appear to be scattered by green pepper and paprika crushed Comparative Example 2 Cod roe discolored and not visible

As can be seen from the evaluation results in Table 3, the sauce of Example 1 containing green pepper and paprika ground powder having a particle diameter similar to that of cod roe appeared to be scattered with green pepper and paprika ground. However, the sauce of Comparative Example 2 containing no green pepper and paprika pulverized was not seen at all as the cod roe discolored.

[Test Example 3]

The source of Example 1 and Comparative Example 3 was evaluated for the overflow and the texture during heating, the results are shown in Table 4. Overflow was confirmed by visually confirming whether the foam is generated and the height of the foam from the liquid side after heating the source to 100 ℃, while watching the texture several times.

Example 1 Comparative Example 3 overspill It boiled and caused bubbles,
Foam height was less than 5 mm The foam height was more than 20 mm,
Eventually the bubble spilled out of the container Texture lubricity Gritty

As can be seen from the evaluation results in Table 4, bubbles were generated in the source of Example 1 containing egg yolk and an emulsifier, but the foam height was low, so that no boiling phenomenon occurred, and the texture was smooth and excellent. However, in the source of Comparative Example 3 containing no egg yolk and an emulsifier, the foam height was remarkably high, and the foam height was 20 mm or more, and eventually the foam overflowed to the outside of the container, and the texture was not so good.

Claims (4)

100 parts by weight of milk, 50 to 100 parts by weight of fresh cream, 10 to 50 parts by weight of cheese, 10 to 50 parts by weight of fats and oils, 10 to 50 parts by weight of starch, 10 to 50 parts by weight of powdered milk, 1 to 1 green pepper, ground to 300 to 800 μm 30 parts by weight, 1 to 30 parts by weight of paprika ground to 300 to 800 μm, 1 to 30 parts by weight of cod roe, 1 to 30 parts by weight of dextrin equivalent to 5 to 10, 1 to 10 parts by weight of egg yolk, high purity of 90% or more A cooking source comprising 0.1 to 3 parts by weight of a mixture of lecithin and enzymatic lecithin, 0.01 to 1 part by weight of sodium citrate, and 0.01 to 1 part by weight of an acyl hydrophilic emulsifier, wherein the viscosity is 3 to 10 Pa · s. delete 100 parts by weight of milk, 50 to 100 parts by weight of fresh cream, 10 to 50 parts by weight of cheese, 10 to 50 parts by weight of fats and oils, 10 to 50 parts by weight of starch, 10 to 50 parts by weight of powdered milk, 1 to 1 green pepper, ground to 300 to 800 μm 30 parts by weight, 1 to 30 parts by weight of paprika ground to 300 to 800 μm, 1 to 30 parts by weight of cod roe, 1 to 30 parts by weight of dextrin equivalent to 5 to 10, 1 to 10 parts by weight of egg yolk, high purity of 90% or more Mixing 0.1 to 3 parts by weight of a mixture of lecithin and enzymatic lecithin, 0.01 to 1 part by weight of sodium citrate, and 0.01 to 1 part by weight of an acyl hydrophilic emulsifier; And
Heating the mixture at a heating temperature of 85 to 95 ° C. such that the viscosity is 3 to 10 Pa · s. delete