KR101391702B1 - Method for manufacturing garlic topping and mixed sauce including the onion topping and garlic topping - Google Patents

Abstract

The present invention relates to a method of producing garlic topping, a method of producing onion topping, and a manufacturing method containing garlic topping and onion topping. More particularly, the present invention relates to a method for producing garlic toppings, in which garlic topping is maintained by removing garlic's hot texture by subtracting the archino hot taste through the first electric drying and roasting in a second pot, Onion topping which combines particles and sun salts to remove hot spots in a short period of time, eliminates water odor to improve crisp texture and sweetness, and is a composite spice containing such garlic topping and onion topping.

Description

TECHNICAL FIELD [0001] The present invention relates to a method for manufacturing garlic topping, and a method for manufacturing garlic topping and garlic topping,

The present invention relates to a method of producing garlic topping, a method of producing onion topping, and a manufacturing method containing garlic topping and onion topping. More specifically, garlic topping, which keeps garlic's highly crunchy texture by subtracting the spicy taste of arrogance through the first electric drying and frying step in a pot, and friction between water and air and onion particles to reduce the spicy taste in a short time, This is a composite spice containing onion toppings that remove water odor and increase crisp texture and sweetness.

Currently, it contains a lot of garlic and onion as a source of food or seasoning. Onion contains vitamins B1, B2, and C vitamins, minerals such as calcium, phosphorus, and iron, and petucine, which break down cholesterol that causes adult diseases. .

These onions contain glucose, fructose, sugar, and maltose, and have a very unique flavor. However, they are anesthetized with strong smell and taste by decomposition of the enzyme called "Iline" A unique pungency occurs. As a result, it is not suitable for eating large quantities of food.

Therefore, the onion contained in the sauce is finely chopped and then processed after being separately processed. Thus, a method of manufacturing onion topping that can retain the unique sweetness and crunchy texture of the onion has been required.

Garlic is also widely used as a source of food or as a source of spices. In general, garlic is an indispensable spice in Korea and is used as a spice for almost all kinds of food. Especially, it acts on human body to enhance physical strength, Is known to have the following functions in promoting vitality of the human body.

It has peripheral vasodilating and blood circulation promoting action. It is effective for menopausal disorder, middle-aged stamina, improvement of blood circulation, hypertension, arteriosclerosis (myocardial infarction, angina pectoris, stroke) It removes cholesterol from the blood, which is problematic after middle age through blood pressure control. In other words, peripheral blood vessels like thread spread all over the body are clogged with waste, especially hands, arms, legs, heart and back It is known to dissolve the thrombus and cause blood circulation through the blocked blood vessels. Garlic is also detoxified and sterilized, which is known to release heavy metals, detoxify harmful substances, and excretion. In addition, it is known that it has strong sterilizing power and immunity control function, and animal test using an anti-cancer mouse has effect on hepatocarcinoma, lung cancer and skin cancer, and the function of garlic is also under investigation for oral cancer and rectal cancer.

And garlic contains about 20% of carbohydrates, most of which is sucrose. In addition, it contains an ingredient called allyne, which is a kind of amino acid. When the raw garlic is chewed or chopped, the cells are destroyed, Phosphorus is converted to allicin or diallyl disulfide and gives a strong smell. This odor component of garlic removes the meat from fish, enhances the taste of meat, and helps digestion. Allysine, one of the odor components of garlic, is combined with vitamin B (thiamine) to form allythiamine. Allythiamine is known as a derivative of allysine, which is more easily absorbed by the human body, while acting like vitamin B. So, garlic has a great effect on preventing angina. The reason for this is that Koreans who eat diets based on white rice are uncomfortable for Koreans because they eat a lot of garlic. In addition, as described in the above-mentioned effect of garlic, it has been reported that alicin has a strong bactericidal effect and thus has excellent bactericidal effect against Mycobacterium tuberculosis, cholera bacteria, alien bacteria and gonococci. In addition, garlic revitalizes the action of the heart and muscles, expands blood vessels close to the surface of the body, and warm blood is introduced well, thereby protecting the surface temperature of the human body. In addition, garlic has vitamin C It is well known through experiments that there is an anti-aging effect that prevents oxidation of the body and prevents the production of peroxide in the body. And, when garlic is heated to destroy enzymes, it does not have a pungent taste, smell, and sterilizing effect, but it shows its efficacy when it is decomposed in the intestines.

However, as mentioned above, garlic has its limitations in that it can be enjoyed by both men and women because of its unique arine taste and smell.

Therefore, a method for producing garlic topping which can remove garlic specific aroma and odor while preserving the texture of the garlic in the garlic topping contained in the seasonings is required. There is also a need for a composite sauce containing onion topping and garlic topping.

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made keeping in mind the above problems occurring in the prior art, and it is an object of the present invention to provide an onion topping method in which the smell of onions is removed while maintaining the crunchy feel of onions.

According to one embodiment of the present invention, the spicy taste is smoothed by the first electric drying and the roasting process in the second pot, and the flavor and salty flavor of the garlic are added while the roasted garlic flavor is produced, and the garlic's chewiness Of garlic topping is added to the garlic topping.

In addition, the water, air and onion particles are frictioned with each other to remove hot spots in a short time, salt-onion is added to the onions to increase the sweetness and to dry quickly, so that the onion topping, It will provide garlic flavor, roasted in a cauldron, and garlic toppings, which give garlic texture.

Other objects, specific advantages and novel features of the present invention will become more apparent from the following detailed description and preferred embodiments with reference to the accompanying drawings.

A first object of the present invention is to provide a method for producing onion toppings, comprising the steps of stripping onion crusts and cutting onions using a vegetable cutter to produce onion particles; Placing onion particles and water in a bucket type onion picking apparatus, and firstly operating a bucket type onion picking apparatus; Discharging a part of the water stored in the bucket type onion picking device, putting the sun salt into the bucket type onion picking device, and operating the bucket type onion picking device secondarily; And dipping the onion particles in a dehydrator; The onion topping method according to claim 1,

The bucket type onion picking apparatus comprises: a body; A lower nozzle spaced apart from the lower surface of the body by a predetermined distance and having a plurality of first holes formed in a lower surface thereof; An upper nozzle disposed inside the body spaced apart from the upper nozzle by a predetermined distance and having a plurality of second holes formed on an upper surface thereof; And a drive motor configured to inject air into the upper nozzle and the lower nozzle, wherein air is injected to the lower side in the first hole of the lower nozzle and air is injected to the upper side in the second hole of the upper nozzle .

The size of the onion particles is 0.5 to 1.2 cm. After the step of producing the onion particles, the onion particles may be sorted into a certain size using a sieve in the flowing water.

And drying the dehydrated onion particles by an electric drier after the dehydrating step.

The weight ratio of water to onion particles in the first operation step is 1.2: 1.

The first operation step may be continued for 90-110 minutes and the second operation step may be continued for 40-50 minutes.

The second object of the present invention can be achieved with the onion topping produced by the aforementioned onion topping manufacturing method.

A third object of the present invention is to provide a method for producing garlic toppings, which comprises peeling off the garlic surface and cutting the garlic using a vegetable cutter to produce garlic particles; Naturally drying the garlic particles; Placing the garlic particles in an electric dryer and applying radiant heat at 50 to 60 DEG C to dry the garlic particles; Heating the pot, baking the sun-salt to put the pot in the heated pot; And drying the garlic particles in a pot to roast the garlic particles.

And the size of the garlic particles is 0.3 to 1 cm. After the step of producing the garlic particles, the method further comprises the step of sorting the garlic particles to a certain size using a sieve in the flowing water.

The step of drying the garlic particles is 45 minutes to 80 minutes, and the amount of water contained in the garlic particles is reduced to 25% to 35%.

The step of frying the garlic particles may be characterized in that, in 100 parts by weight of the garlic particles, the phosphoric acid salt is 20 to 30 parts by weight.

The fourth object of the present invention can be achieved by garlic topping produced by the above-mentioned method for producing garlic topping.

The fifth object of the present invention can be achieved by a composite sauce containing onion topping and garlic topping characterized by comprising the onion topping mentioned above and the garlic topping mentioned above.

The onion topping may be characterized by comprising 45 to 60 parts by weight of garlic topping and 28 to 35 parts by weight of perilla powder in 100 parts by weight of onion topping.

20 to 25 parts by weight of cooked rice, 2 to 3 parts by weight of beef, 15 to 20 parts by weight of sugar, 2 to 3 parts by weight of salt and 1 to 2 parts by weight of glucosamine.

Therefore, as described above, the onion topping according to an embodiment of the present invention has the effect of removing the water smell of the onion while increasing the crisp feeling of the onion, and increasing the sweet taste.

According to one embodiment of the present invention, the garlic topping is prepared by first drying the electric pot and frying in the second pot, and the spicy taste is smoothed, and the flavor of the garlic is added to the garlic flavor and salty taste, And a texture of one chewy taste is applied.

In addition, the complex seasoning according to an embodiment of the present invention causes the water, air, and onion particles to be frictioned with each other to shorten the spicy taste in a short period of time, add salt to the onion to increase the sweet taste, Onion topping, primary electrical drying and roasting in a second cast iron cauldron have the effect of simultaneously grilling garlic flavor and garlic texture.

Although the present invention has been described in connection with the above-mentioned preferred embodiments, it will be appreciated by those skilled in the art that various other modifications and variations can be made without departing from the spirit and scope of the invention, All fall within the scope of the appended claims.

1 is a flow chart of a method of manufacturing an onion topping according to an embodiment of the present invention,
FIG. 2 is a perspective view schematically showing a step of cutting an onion according to an embodiment of the present invention,
3 is a perspective view of a bucket type onion picking apparatus according to an embodiment of the present invention,
FIG. 4 is a side view of a bucket type onion picking apparatus according to an embodiment of the present invention;
5 is a plan view of a bucket type onion picking apparatus according to an embodiment of the present invention,
6 is a flow chart of a method for manufacturing garlic topping according to an embodiment of the present invention,
FIG. 7 is a perspective view schematically showing a step of cutting garlic particles according to an embodiment of the present invention,
8A is a sectional view of a pot according to an embodiment of the present invention,
8B is a top view of an S-shaped bar according to an embodiment of the present invention,
9C is a cross-sectional view of a pot according to an embodiment of the present invention.

Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings. However, the detailed description of known functions and configurations incorporated herein will be omitted when it may unnecessarily obscure the subject matter of the present invention.

The same reference numerals are used for portions having similar functions and functions throughout the drawings. Throughout the specification, when a part is connected to another part, it includes not only a case where it is directly connected but also a case where the other part is indirectly connected with another part in between. In addition, the inclusion of an element does not exclude other elements, but may include other elements, unless specifically stated otherwise.

< Onion topping  Manufacturing method>

Hereinafter, a method of manufacturing onion topping according to an embodiment of the present invention will be described. 1 is a flowchart illustrating a method of manufacturing onion topping according to an embodiment of the present invention. As shown in FIG. 1, the onion 10 is peeled off, washed with water, and then cut into an onion 10 using a vegetable cutter to produce onion particles 11 (S10). The size of the onion particles 11 produced by cutting with an incised cutting machine is 0.5 to 1.2 cm, and the size of the bean is about the same.

Then, water is removed from the onion particles 11, and the onion particles 11 are screened by using a quartz 20 in flowing water (S20). FIG. 2 is a perspective view schematically showing a step of cutting an onion according to an embodiment of the present invention and sorting the onion particles 11 by using a vessel 20. FIG.

2, the rectangular frame 20 is mounted on the frame support 22, the onion particles 11 are placed on the upper face of the rectangular frame 20 and waved, It can be seen that the pressure pump device 21 is located at a predetermined distance from the upper portion. Therefore, when the rectangular frame 20 is mounted on the frame support 22 and is shaken and water is injected toward the rectangular frame 20 by the pressure pump device, The particles 11 are filtered. On the other hand, the onion particles 11 having passed through the rectangular frame 20 are stored in the receiving container 23 and can be discharged to the outside through the discharging portion 24.

Then, the onion particles 11 and water are selected in the bucket type onion picking apparatus 100 and the bucket type onion picking apparatus 100 is first operated (S30). This first actuation step lasts for about 90-110 minutes in the bucket type onion picking apparatus 100.

3 is a perspective view of a bucket type onion picking apparatus 100 according to an embodiment of the present invention. 4 is a side view of a bucket type onion picking apparatus 100 according to an embodiment of the present invention. 5 is a plan view of a bucket type onion picking apparatus 100 according to an embodiment of the present invention.

3 to 5, the bucket type onion picking apparatus 100 includes a body 110 having a rectangular shape with an open upper part and a body 110 having a rectangular shape separated from a lower surface of the body 110 by a predetermined distance, And a lower nozzle 130 having a plurality of second holes 131 formed on a lower surface thereof. The upper nozzle 120 is spaced apart from the lower nozzle 130 by a predetermined distance and includes a plurality of first holes 121 formed in the upper surface of the body 110, And a driving motor 140 configured to inject air into the lower nozzle 130.

The driving motor 140 drives the upper nozzle 120 and the lower nozzle 130 so that the air injected into the lower nozzle 130 flows into the upper nozzle 120 and the lower nozzle 130, And the air is injected to the lower side through the two holes 131. On the other hand, air injected into the upper nozzle 120 is injected into the upper side through the first holes 121 of the upper nozzle 120. In the specific embodiment, the upper nozzle 120 and the lower nozzle 130 are designed to have a diameter of 30 mm, and the diameter of the first hole 121 and the second hole 131 is 3 mm. In addition, 164 first holes 121 are provided on the upper surface of the upper nozzle 120, and 164 holes are formed on the lower surface of the lower nozzle 130. The distance between the lower surface of the body 110 and the lower nozzle 130 is 10 cm and the distance between the upper nozzle 120 and the lower surface of the body 110 is about 60 cm. It should be apparent that these specific embodiments are only illustrative of preferred embodiments and that the scope of the present invention is not limited by these numerical values.

Therefore, when the onion particle 11 and the water are put into the body 110 of the bucket type onion picking apparatus 100 and the bucket type apparatus 100 is operated, the second hole 131 The onion particles 11 deposited on the lower surface are raised upward and the raised onion particles 11 are discharged to the upper side through the first holes 121 of the upper nozzle 120 The water, air, and onion particles 11 hit each other while rotating on the body 110 by the air to be sprayed. This bucket type onion picking apparatus 100 lasts for 1 hour and 30 minutes to 2 hours.

After the first operation, about one-third of the water stored in the water-tank type onion picking apparatus 100 is discharged through the discharge port 150. Then, the sun-salt 40 is inserted into the bucket-type onion-preserving apparatus 100, and the bucket-type onion-preserving apparatus 100 is operated secondarily (S40). When the water bottle type disintegration device 100 is operated, air is sprayed to the lower side through the second hole 131 of the lower nozzle 130, so that the onion particles 11 settled on the lower surface rise upward, The raised onion particles 11 are rotated on the upper part of the body 110 by the air injected to the upper side through the first holes 121 of the upper nozzle 120 and are sprayed on the water, ). This second actuation step lasts the bucket type onion picking device 100 for 40-50 minutes. By this secondary operation step, the pickling effect of the onion particles 11 and the sweetness in the onion are further raised.

Then, the onion particles 11 are put into a dehydrator and the dehydrator is operated to reduce the moisture of the onion particles 11 (S50). This dehydration step is to prevent the water odor (offensive odor) from being exhausted from the onion particles 11.

Next, the dewatered onion particles 11 are put into an electric dryer and dried by radiant heat for about 30 minutes. In this drying step, the moisture content of the onion particles 11 is reduced by 7 to 10%.

The onion toppings produced by this process remove the water smell of the onion while increasing the crispness of the onion and increase the sweetness.

< Garlic topping  Manufacturing method>

Hereinafter, a garlic topping method according to an embodiment of the present invention will be described. 6 is a flowchart illustrating a method of manufacturing garlic topping according to an embodiment of the present invention.

First, the garlic 30 is peeled off and washed with water. Then, the garlic 30 is inserted into the vegetable cutter and the garlic 30 is cut to produce garlic particles 31 (S100). The size of the garlic particles 31 is about 0.3 to 1 cm, and the size of the garlic particles 31 is about half of the grain size.

After the garlic particles 31 are formed, the garlic particles 31 are drained by using the grains 20 and the garlic particles 31 are uniformly sized (S200). FIG. 7 is a perspective view schematically showing a step of cutting garlic particles according to an embodiment of the present invention and selecting garlic particles 31 using a vessel 20. FIG.

7, the rectangular frame 20 is mounted on the frame support 22, the garlic particles 31 are placed on the upper face of the rectangular frame 20 and waved, It can be seen that the pressure pump device 21 is located at a predetermined distance from the upper portion. Therefore, when the rectangular frame 20 is mounted on the frame support 22 and is shaken and water is injected toward the square frame 20 by the pressure pump device, The particles 31 are filtered. The garlic particles 31 having passed through the rectangular frame 20 are stored in the receiving container 23 and can be discharged to the outside through the discharging portion 24.

Next, the surface water of the garlic particles 31 is removed by blowing the selected garlic particles 31 for a predetermined time (S300). After natural drying for a predetermined period of time, the garlic particles 31 are placed in an electric dryer, and radiant heat at 50 to 60 ° C is applied to dry the garlic particles 31 (S400). The drying of the garlic particles 31 is continued for about 45 minutes to 80 minutes to reduce the amount of water contained in the garlic particles 31 by about 25% to 35%.

When the garlic particles 31 are dried using the radiant heat by the drying step, the garlic particles 31 are reduced in moisture by about 30%, and when they are roasted, they are not pressed.

Next, the pot 60 is heated by the heating means, and the sun-salt 40 is placed in the heated pot 60 to bake the sun-salt 40 (S500). The iron pot (60) is heated with a high heat, and the salt (40) is added to the iron pot (60) to produce a thick silver salt (40). 8A is a cross-sectional view of a pot 60 according to an embodiment of the present invention (reference numeral 50 denotes a flame of a heating means). 8B is a plan view of an S-shaped bar according to an embodiment of the present invention, and FIG. 8C is a sectional view of a pot 60 perpendicular to FIG. 8A.

8A and 8C, the pot 60 according to the embodiment of the present invention rotates the S-shaped bar 65 about the central portion of the pot to allow the garlic particles to stick to the pot bottom 66 And a burner support for heating the pot bottom 66 and the like are included. 8B, the S-shaped bar 65 according to an embodiment of the present invention is formed in an S-shape, and at the time of installation, the S-shaped bar 65 has a predetermined angle with the pot bottom 66, The garlic particles 31 are prevented from adhering to the pot bottom 66 during the rotation. The pot 60 according to an embodiment of the present invention may include a length adjuster 67 to adjust the distance between the S-shaped bar 65 and the pot bottom 66.

Next, the dried garlic particles 31 are put into the pot 60 containing the baked sun salt 40 and the garlic particles 31 are roasted (S600). 8B is a perspective view schematically showing a step of inserting garlic particles 31 into a pot 60 according to an embodiment of the present invention. By this roasting process, about 10% of the moisture contained in the garlic particles 31 is reduced. When the garlic particles 31 are 100 parts by weight in the step of roasting the garlic particles 31, about 20 to 30 parts by weight of the salt 40 is obtained. In a concrete example, 20 kg of garlic particles (31) were added, and 4 to 6 kg of the sun-salt (40) were added.

The garlic toppings produced by this process have a pungent taste, a roasted garlic flavor that adds to the flavor and salty taste of garlic, and the texture of the garlic's chewy taste is added.

<Complex season>

Hereinafter, a combined spice containing garlic topping and onion topping according to an embodiment of the present invention will be described. The composite sauce according to one embodiment of the present invention is characterized in that the onion topping produced by the onion topping production method described above and the garlic topping produced by the above-described method for producing garlic topping are included.

The proportion of the complex seasoning according to an embodiment of the present invention is about 45 to 60 parts by weight when the onion topping is 100 parts by weight. In addition, the complex seasoning according to an embodiment of the present invention includes 15 to 20 parts by weight of perilla powder, 20 to 25 parts by weight of cookie, 2 to 3 parts by weight of beef tallow, 15 to 20 parts by weight of sugar, 2 to 3 parts by weight of roasted salt, and 1 to 2 parts by weight of glucosamine.

Therefore, the complex seasoning containing onion topping and garlic topping is made by mixing water, air and onion particles 11, so that the spicy taste is quickly removed, the salt is added to the onion to increase the sweet taste, The smell is removed and the garlic topping can be grilled at the same time with the first electric drying and roasting in the second cast iron cauldron (60).

In the concrete example, a complex sauce was prepared by containing 360 g of garlic topping, 640 g of onion, 22 g of perilla powder, 3 g of beef tallow, 1 g of glucosamine, 35 g of cooked sugar, 18 g of sugar and 2.5 g of salt. It should be understood that these ratios and numerical values are merely illustrative of one preferred embodiment, and that the scope of the present invention should always be construed according to the claims, and can not be construed as limited to such embodiments.

10: Onions
11: Onion particles
20: Chain
21: Pressure pump device
22: Frame support
23:
24:
30: garlic
31: garlic particles
40: Sun salt
50: Flame
60: the pot
61: rotating means
62:
63: Burner
64: Support
65: S shape
66: pot bottom
100: Bucket type onion picking device
110: Body
120: upper nozzle
121: 1st hole
130: Lower nozzle
131: Second hole
140: drive motor
150: Outlet

Claims (15)

In an onion topping manufacturing method,
Peeling off the onion crust and cutting the onion with a vegetable cutter to produce onion particles;
Placing the onion particles and water in a bucket type onion picking apparatus and first operating the bucket onion picking apparatus;
Discharging part of the water stored in the bucket type onion picking device, putting the sun salt into the bucket type onion picking device, and operating the bucket type onion picking device secondarily; And
Placing the onion particles in a dehydrator and dehydrating; Lt; / RTI &gt;
The bucket type onion picking apparatus comprises:
Body; A lower nozzle spaced apart from the lower surface of the body by a predetermined distance and having a plurality of second holes formed in the lower surface thereof; An upper nozzle disposed within the body at a predetermined interval spaced upward from the lower nozzle and having a plurality of first holes formed in an upper surface thereof; And a drive motor configured to inject air into the upper nozzle and the lower nozzle, wherein air is injected to the lower side in the second hole of the lower nozzle, and air is injected to the upper side in the first hole of the upper nozzle &Lt; / RTI &gt;
delete The method according to claim 1,
The size of the onion particles is 0.5 to 1.2 cm,
After generating the onion particles,
Further comprising the step of sorting the onion particles into a predetermined size using bones in flowing water.
The method according to claim 1,
After the dewatering step,
Further comprising the step of drying the dehydrated onion particles by an electric drier.
5. The method of claim 4,
Wherein the weight ratio of water to onion particles in the primary actuation step is 1.2: 1.
6. The method of claim 5,
Wherein the primary operation is performed by maintaining the bucket type pickling apparatus for 90 to 110 minutes,
Wherein the second actuation step comprises continuing the bucket type pickling apparatus for 40 to 50 minutes.
delete delete delete delete delete delete Onion topping produced by the method of claim 1; And
Peeling off the garlic surface, cutting the garlic using a vegetable cutter to produce garlic particles; Naturally drying the garlic particles; Placing the garlic particles in an electric dryer, and heating the garlic particles by applying heat at 50 to 60 DEG C; Heating the pot and baking the sun-salt in a heated pot; And firing the garlic particles by adding the dried garlic particles to a pot, wherein the size of the garlic particles is 0.3 to 1 cm. After the step of producing the garlic particles, Wherein the step of drying the garlic particles is performed for 45 minutes to 80 minutes, wherein the amount of moisture contained in the garlic particles is reduced to 25% to 35%, and the garlic particles Wherein the step of frying the garlic powder comprises 20 to 30 parts by weight of the salt of sunflower in 100 parts by weight of the garlic particles.
14. The method of claim 13,
Wherein the onion topping comprises 100 parts by weight of garlic topping, 45-60 parts by weight of garlic topping, and 28-35 parts by weight of perilla powder.
15. The method of claim 14,
Characterized in that it further comprises 20 to 25 parts by weight of cooked rice, 2 to 3 parts by weight of beef tongue, 15 to 20 parts by weight of sugar, 2 to 3 parts by weight of salt and 1 to 2 parts by weight of glucosamine. One compound sauce.

Images