KR101638506B1 - Stir sauce manufacturing method - Google Patents

Abstract

The present invention relates to roasted sauce and a method for preparing the same. Meat, which is a first main material, and seafood, which is a second main material, are mixed to have a better food texture. Meat is pretreated to remove a taste other than the original one, and a ginseng-honey mixture is added thereto to provide an improved flavor. In addition, meat is immersed in salt water and smoked, and thereby the roasted sauce is capable of improving a taste while having a taste and a flavor different from a conventional method.

Description

{Stir sauce manufacturing method}

The present invention relates to a roasted sauce and a method for producing the roasted sauce, and more particularly, to a roasted sauce and a method for producing the roasted sauce, wherein the roasted sauce and the seafood as the main ingredient are mixed to provide a better texture, And to provide a sauteed sauce capable of improving palatability with a different taste and aroma by immersing and smashing meat in salt water.

Stir-fried sauce is a liquid sauce containing beef, sugar, vegetables, sesame oil, etc., mainly made of red pepper paste. It is used as a sauce for most stir-fried dishes such as squid and stir-fry. It is also used as a source of bibimbap and noodles .

Korean Patent No. 10-0520938 discloses a process for preparing a sauce made of a mixture of various sauces and a sauce preparation process comprising mixing 15 to 30 parts by weight of the sauce with 100 parts by weight of the minced beef, Adding finely chopped roasted beef to the roasted beef, finely roasting the roasted beef, mixing 5 to 30 parts by weight of the beef roast with 100 parts by weight of the roasted beef, heating the pot to a predetermined concentration while stirring it, A method of manufacturing a roasted kochujang characterized by comprising a kochujang manufacturing process for completing a roasted kochujang ".

Korean Patent No. 10-1312629 discloses a method of making a roasted kochujang with abundant chewing grit and flavor that is unique in abalone, using abalone as a main ingredient, thereby enhancing consumer preference and increasing abalone consumption. Lt; / RTI >

Korean Patent No. 10-0534242 discloses a sauce prepared by cutting octopus, prawns and kochujang as main ingredients and mixing them with a raw material such as green onions, garlic, etc., and frying the sauce. The sauce is easily mixed with octopus sauce, And the shrimp of the shrimp are alive and have a taste that is chewed in the mouth, so that the original taste of the octopus is revived.

As described above, although various sauces have been developed, there is still a shortage in satisfying a variety of tastes of consumers.

It is an object of the present invention to provide an improved flavor by mixing meat and seafood to have a better texture, pretreating meat to eliminate the unpleasant taste, and adding a red ginseng-honey mixture.

Another object of the present invention is to provide a roasted sauce having different flavor and aroma by immersing and smashing meat in salt water.

According to an aspect of the present invention, there is provided a roasted sauce comprising: a first main ingredient selected from pork, beef, and chicken; A second main material in which one of octopus, squid, octopus, and octopus is selected; Pasta; Pepper powder, sake, soy sauce, garlic, onion, ginger, vinegar, juice, sesame, and seasoning liquid consisting of water or broth; 10 to 30 parts by weight of the second main ingredient, 30 to 60 parts by weight of hot pepper paste or doenjang, 50 to 150 parts by weight of a seasoning solution, and 50 to 150 parts by weight of a red ginseng-honey mixture, based on 100 parts by weight of the first main ingredient. And 10 to 20 parts by weight.

The sauce of the sauteed sauce according to the present invention is characterized by being miso or kochujang.

In addition, the method of manufacturing a sauce according to the present invention includes: a first main ingredient selected from pork, beef, and chicken; A second main material in which one of octopus, squid, octopus, and octopus is selected; Pasta; Pepper powder, sake, soy sauce, garlic, onion, ginger, vinegar, juice, sesame, and seasoning liquid consisting of water or broth; And a red ginseng-honey mixed solution, comprising the steps of: S1; pre-treating the first main ingredient; A step S2 of preprocessing the second main material; The red ginseng-honey mixture is prepared by mixing ground red ginseng powder with honey to prepare a red ginseng-honey mixture, mixing onion dahlia water to a total weight of red ginseng-honey mixture at a weight of 5-10 times to prepare a red ginseng- ; Mixing the first main ingredient, the second main ingredient, the soy sauce, the seasoning solution, the extract, and the red ginseng-honey mixture solution; And heating the mixture in step S4.

Also, in the method of manufacturing a sauce according to the present invention, in step S1, when the first main ingredient is pork or beef, it is immersed in salt water for about 10 to 30 minutes and then preliminarily smoked for 20 to 50 seconds And I, when the first main ingredient is chicken, adding garlic and the chicken to boiling water and boiling for 3 to 5 minutes.

Further, in the method of manufacturing a sauce according to the present invention, the step (S2) is characterized in that the second main ingredient is heated in boiling water for 10 to 25 seconds.

Further, in the method of manufacturing a roasted sauce according to the present invention, the step S5 is characterized in that the mixture of step S4 is aged at low temperature for at least 10 hours and then heated for 10 to 30 minutes.

The present invention can provide an improved flavor by mixing meat and seafood to have a better texture, pretreating meat to eliminate the unpleasant taste, and adding a red ginseng-honey mixture.

In addition, the present invention provides a roasted sauce capable of improving palatability with a different taste and aroma by immersing and smashing meat in brine.

1 is a flow chart for explaining a method of manufacturing a sauce sauce according to the present invention.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

In addition, although the term used in the present invention is selected as a general term that is widely used at present, there are some terms selected arbitrarily by the applicant in a specific case. In this case, since the meaning is described in detail in the description of the relevant invention, It is to be understood that the present invention should be grasped as a meaning of a term that is not a name of the present invention. Further, in describing the embodiments, descriptions of technical contents which are well known in the technical field to which the present invention belongs and which are not directly related to the present invention will be omitted. This is for the sake of clarity of the present invention without omitting the unnecessary explanation.

The roasted sauce according to the present invention largely comprises a first main ingredient, a second main ingredient, a soup, a seasoning solution, and a red ginseng-honey mixture.

More specifically, the roasted sauce according to the present invention includes a first main ingredient selected from pork, beef, and chicken, a second main ingredient selected from one of octopus, squid, squid, and octopus And a mixture of red ginseng and red ginseng-honey, at least two kinds of ginseng, red pepper powder, sake, soy sauce, garlic, onion, ginger, vinegar, juice and sesame.

10 to 30 parts by weight of the second main ingredient, 30 to 60 parts by weight of red pepper paste or doenjang, 50 to 150 parts by weight of a seasoning solution and 10 to 20 parts by weight of a red ginseng-honey mixture, based on 100 parts by weight of the first main ingredient, By weight may be exemplified.

The first main material and the second main material may be those which have been pulverized to a predetermined size.

The present invention is characterized in that the second main material as a seafood is mixed with the first main material as meat, and the composition ratio of the second main material is limited to 10 to 30 parts by weight.

The reason for adding the second main ingredient is to improve the palatability by adding a unique texture of seafood and differentiate it from the conventional sauce.

When the second main ingredient is added in an amount of less than 10 parts by weight, it is difficult to sufficiently exhibit a distinctive texture. When the amount of the second main ingredient is more than 30 parts by weight, the feeling of toughness becomes strong.

As described above, the content of the koji paste or doenjang is preferably 30 to 60 parts by weight. When the content is less than 30 parts by weight, the taste of the sauce becomes weak as a result of examination through experiments in consideration of the total composition ratio. When the content exceeds 60 parts by weight, It is because the kochujang becomes overuse and the salty taste becomes strong.

The seasoning solution may be selected according to the kinds of the first main ingredient, the second main ingredient and the main product, and it is preferable that the seasoning solution is added in the range of 50-150 parts by weight through the experiment.

For example, when the pork is used as the first main ingredient, and the soup is a kochujang, the sour taste may be eliminated by adding sake, garlic, and onion.

In the present invention, a red ginseng-honey mixed solution is added to maximize the overall flavor or taste.

The most important criterion in foodstuffs is flavor and taste, and in modern society, efforts are constantly made to develop new recipes. As part of this effort, you can get a fresh, healthy and saucy sauce from a mixture of red ginseng and honey, which was not used in the previous stir-fried sauce.

The red ginseng-honey mixture is preferably composed of red ginseng powder, honey, and onion dalin water. Here, honey is used to neutralize the harsh taste of red ginseng, and onion dahlia water is used to control the concentration of red ginseng-honey mixture and to enhance flavor.

It is preferable that the red ginseng powder is pulverized to a fine powder, for example, 10 to 500 탆. If the powder exceeds the above range, the powdery feeling is intensified and the palatability is remarkably decreased.

In addition, the red ginseng concentrate is remarkably inexpensive as compared with a commercially available red ginseng concentrate, and has an advantage of easy dispersion.

It is preferable that the amount of the red ginseng-honey mixed solution is 10 to 20 parts by weight. If the amount is less than 10 parts by weight, the above-mentioned effect can not be expected. If the amount is more than 20 parts by weight, The taste and flavor may be completely altered, so that it is preferable to limit the above range.

1 is a flow chart for explaining a method of manufacturing a sauce sauce according to the present invention.

Hereinafter, a method of manufacturing a roasted sauce according to the present invention will be described with reference to FIG.

The method of manufacturing a roasted sauce according to the present invention comprises a step S1 of pretreating a first main ingredient, a step S2 of pretreating the second main ingredient, and a step of mixing the red ginseng-honey mixture with the honey, Preparing a mixed solution of red ginseng and honey by mixing 5 to 10 times the weight of onion dalin water with respect to the total weight of the red ginseng and honey mixture; and mixing the first main ingredient, the second main ingredient, - Honey mixed solution, and S5 step of heating the mixture in step S4.

In step S1, when the first main ingredient is pork or beef, the first main ingredient may be immersed in salt water for about 10 to 30 minutes and then preliminarily smoked for 20 to 50 seconds with a wood fire.

When the first main material is immersed in brine, the meat quality is softened and blood can be efficiently removed.

One of the other features of the present invention is that the first main ingredient is smoked as described above, because it can cook meat, add a unique flavor, and eliminate the taste of meat.

And the reason why smoked time is limited to 20 ~ 50 seconds is that when fully cooked in the above time, the juice escapes and the taste decreases and becomes stiff or hard. Further, even if the first main ingredient is not completely cooked through smoked, it is sanitarily safe because it is sufficiently cooked in step S5.

When the first main ingredient is chicken, garlic and the chicken are added to boiling water and boiled for 3 to 5 minutes. This is because it can eliminate the unpleasant taste.

In step S2, the second main ingredient is preferably boiled in boiling water for 10 to 25 seconds to maintain a soft texture unique to the second main ingredient such as octopus, squid, muku, and octopus.

In step S3, the weight ratio of red ginseng powder to honey is 1: 2 to 5.

In the step S4, the components described above are metered and mixed at the composition ratio described above.

In the step S5, the mixture of step S4 is aged at 5-10 DEG C for at least 10 hours and then heated for 10-30 minutes.

The reason for low-temperature aging in step S5 is to sufficiently absorb the seasoning liquid or the red ginseng-honey mixed liquid to the first main material and the second main material.

Further, the mixture of step S4 is heated for 10 to 30 minutes to obtain a roasted sauce having a desired concentration.

The sauteed sauce according to the present invention may be used for rice, dumpling, noodles, etc., and may be used for rice cake roasting, various roasting and stewing, and may be used as a side dish.

Hereinafter, preferred embodiments and comparative examples of the roasted sauce according to the present invention will be described in more detail.

First, as the first main ingredient, pork is immersed in 3% salt water for 15 minutes, smoked for 30 seconds with a wood fire, and then finely cut and pretreated (step S1)

Next, the octopus is prepared as the second main ingredient, and it is boiled for 15 seconds in boiling water, then finely cut and pretreated (step S2)

Next, red ginseng powder having an average particle diameter of 100 μm and honey are mixed at a weight ratio of 1: 3, and then 5 times of onion dalline water is mixed with the total weight of the red ginseng-honey mixture to prepare a red ginseng- step)

Next, 20 parts by weight of the second main material, 40 parts by weight of the red pepper paste, 100 parts by weight of the seasoning liquid and 15 parts by weight of the red ginseng-honey mixed liquid are mixed based on 100 parts by weight of the first main material (Step S4)

Here, the seasoning liquid consists of 5 parts by weight of sake, 10 parts by weight of soy sauce, 10 parts by weight of garlic, 15 parts by weight of onion, and 60 parts by weight of anchovy juice.

Next, the mixture in step S4 is put in a refrigerator maintained at 5 DEG C, aged at low temperature for 10 to 12 hours, and then put in a kettle and heated for 25 minutes to complete the sauteed sauce of the present invention.

In Example 1, the sauce was made in the same manner except that the first main ingredient was beef and the second main ingredient was squid.

In Example 1, a sauteed sauce is made in the same way except that the first main ingredient is chicken.

In order to examine the taste, flavor and texture of the sauteed sauce prepared in Examples 1 to 3 of the present invention, a total of 20 panelists, each consisting of 10 males and females, were selected and rinsed with rice sauce, The results are summarized in Table 1 below as the average value of the five points rating method (5: very good, 4: good, 3: normal, 2: bad, 1: very bad).

division Example 1 Example 2 Example 3 Average rating 4.6 4.4 4.5

As can be seen from the above Table 1, the sauteed sauce produced by the present manufacturing method was evaluated as 'very good' as a result of synthesizing taste, flavor and texture.

On the other hand, although not shown in Table 1, even when soybean paste was used in place of kochujang in Example 1, the average rating was excellent at 4.4.

[ Comparative Example 1 ]

A sauteed sauce was prepared in the same manner as in Example 1, except that the process of immersing the pork in 3% of salt water for 15 minutes in Example 1 was omitted.

[ Comparative Example 2 ]

In the above Example 1, the pork meat was soaked in 3% brine for 15 minutes, and then sauteed in the same manner except that step S1 in which smoke was smoked for 30 seconds in a wood fire was omitted.

[ Comparative Example 3 ]

In the same manner as in Example 1 except that octopus was not used, a stirrer was made.

[ Comparative Example 4 ]

Except that only red ginseng powder not containing honey and onion dalin water was used in place of the red ginseng-honey mixed solution of Example 1, the sauce was made in the same manner.

[ Comparative Example 5 ]

The roasted sauce was prepared in the same manner except that the red ginseng-honey mixture of Example 1 was not used.

[ Comparative Example 6 ]

The mixture of Examples 1 to S4 was placed in a refrigerator maintained at 5 ° C, and a sauteed sauce was prepared in the same manner except that the process of aging at low temperature for 10 to 12 hours was omitted and heated.

Table 2 below corresponds to Table 1 and summarizes the preference evaluation according to Comparative Examples 1 to 6.

As can be seen from the above Table 1, the sauteed sauce produced by the present manufacturing method was evaluated as 'very good' as a result of synthesizing taste, flavor and texture. division Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Comparative Example 6 Average rating 3.9 3.5 3.8 3.6 4.0 3.9

As can be seen from the above Table 2, the ratings of Comparative Examples 1 to 6 are significantly lower than those of Example 1.

Specifically, in the case of using pork as the first main ingredient as in Example 1, omitting the process of immersion in salty water as in Comparative Examples 1 and 2, or omitting Step S1, the overall palatability Was lowered.

Also, when the second main material is omitted as in Comparative Example 3, the overall palatability is lowered. This is because when the crushed first main material and the ground material of the second main material are mixed at an optimum composition ratio, the taste and flavor are increased, Especially because it provides a unique texture.

In addition, it was confirmed that when the red ginseng powder alone was added as in Comparative Example 4, the bitter taste became stronger and the taste was deteriorated. Even when the red ginseng-honey mixed solution was not used at all, as in Comparative Example 5, As a result, it can be confirmed that the red ginseng-honey mixed solution of the present invention has an effect of improving the overall taste and flavor.

In addition, as in Comparative Example 6, even when the mixture was not aged at low temperature before the mixture was heated, the palatability was lowered, and it was confirmed that the taste and flavor were improved in the low temperature aging process.

It is to be understood that the present invention may be embodied with other changes, modifications and changes, which may occur to one skilled in the art without departing from the spirit and scope of the invention. It is clear that the present invention is not limited to the above-described embodiments. Accordingly, the scope of protection of the present invention should be construed according to the following claims, and all technical ideas which fall within the scope of equivalence by alteration, substitution, substitution, Range.

Claims (7)

A first main ingredient selected from pork, beef, and chicken; A second main material in which one of octopus, squid, octopus, and octopus is selected; Pasta; Pepper powder, sake, soy sauce, garlic, onion, ginger, vinegar, juice, sesame, and seasoning liquid consisting of water or broth; And a red ginseng-honey mixed liquid,
A step S1 of preprocessing the first main material;
A step S2 of preprocessing the second main material;
The red ginseng-honey mixture is prepared by mixing ground red ginseng powder with honey to prepare a red ginseng-honey mixture, mixing onion dahlia water to a total weight of red ginseng-honey mixture at a weight of 5-10 times to prepare a red ginseng- ;
Mixing the first main ingredient, the second main ingredient, the soy sauce, the seasoning solution, the extract, and the red ginseng-honey mixture solution;
And heating the mixture of step S4).
The method according to claim 1,
In the step S1,
When the first main ingredient is pork or beef, it is immersed in salt water for about 10 to 30 minutes and then preliminarily smoked for 20 to 50 seconds with a wood fire,
Wherein when the first main ingredient is chicken, garlic and the chicken are added to boiling water and boiled for 3 to 5 minutes.
The method according to claim 1,
In the step S2,
And the second main ingredient is heated in boiling water for 10 to 25 seconds.
The method according to claim 1,
In step S5,
Wherein the mixture of step S4 is aged at low temperature for at least 10 hours and then heated for 10 to 30 minutes.

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