KR101645138B1 - demi-glace sauce and manufacturing method thereof - Google Patents
demi-glace sauce and manufacturing method thereof Download PDFInfo
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- KR101645138B1 KR101645138B1 KR1020150142495A KR20150142495A KR101645138B1 KR 101645138 B1 KR101645138 B1 KR 101645138B1 KR 1020150142495 A KR1020150142495 A KR 1020150142495A KR 20150142495 A KR20150142495 A KR 20150142495A KR 101645138 B1 KR101645138 B1 KR 101645138B1
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Abstract
Description
The present invention relates to a demiglace sauce using fermentation syrup and rice cake and a method of preparing the same, and more particularly, to a method for producing a demiglace sauce using a fermented syrup and a rice gruel as a substitute for butter and flour as a thickening agent, The present invention relates to a demiglace sauce using fermented candy and a burnished rice, and a method for producing the same.
The sauce is generally composed of a combination of broth and thickener, and various modified sources can be made with the addition of other ingredients, so that when the wine, broth, and ingredients are harmoniously combined, a sauce with a good taste is completed . These sauces play an important role in Western cuisine as well as in their role in improving digestion and absorption, as well as in influencing the taste of the main dish.
One of them, demiglass sauce, is usually added with brown stocks made of bovine bone or calf bone and various other ingredients to add flavor and flavor to the sauce. The thickener of demiglace sauce is mainly roasted with butter and flour roux) is used.
Butter, which is one of the major ingredients of lupine used as a thickening agent, is a solidified milk fat, which is easy to digest and has a characteristic taste, but it contains more than 50% of saturated fatty acid, which is a cause of cardiovascular disease There is a growing interest in materials that can replace them.
In addition, one of the main ingredients of roux, gluten, is contained in flour, and people who are sensitive to gluten are known to cause celiac disease, an irritable intestinal disorder in which the epithelial villi collapses or becomes flat. Symptoms of this disease include constipation, diarrhea, nausea, dyspepsia, gas production, abdominal pain, allergies, and anemia.
Nurungji, a processed food of rice, has a unique flavor while having a unique flavor, and has been widely consumed since it has a close relationship with the eating habits of our country.
The above-mentioned Nurungji has starch decomposition in the browned part, and glucose or dextrin is formed, and a fragrant component is generated, and it has a unique and unique flavor, and the Nurungji has been reported to reduce the intrinsic taste of the meat of the beef tongue. (Jeon Hyun-jin, Effects of Nurung-ji addition on the elimination of nutritional deficiencies, Journal of Food Industry Engineering, Pukyong National University, 2005)
Therefore, it can be concluded that Nurungji can play a role of reducing the hobby of meat such as bones, increasing palatability of sauce with its distinctive flavor, and acting as a thickener using starch.
Accordingly, the present invention aims to develop a health-oriented demiglace sauce that does not use butter and flour by replacing roux, which is generally used as a thickener, with nuirungji. Furthermore, we intend to develop a demiglass sauce that can satisfy both functionality and sensory preference using natural fermentation candles.
It is an object of the present invention to provide a method and apparatus for preparing a demiglace sauce using such a thickener as a Maillard reaction by replacing wheat flour and butter with rumen caused by heating the aged rice starch to a high temperature, To make a demiglass sauce having a subtle flavor similar to that of a demiglass source.
The Maillard reaction was first reported by a French biochemist, LC Maillard (Maillard) in 1912, and is a representative inter-constituent reaction between a reducing sugar and a compound having amino groups such as amino acids, peptides, and proteins. It participates in the formation of browning and aroma that occur during heat treatment, cooking or storage, and thus produces a desirable color or aroma in food processing and cooking, and plays an important role in quality formation.
Another object of the present invention is to provide a sauce suitable for modern dietary trends, in which the intake of animal fat is reduced and the need for flour substitutes is increased by using a rice cake as a thickening agent, The purpose is to provide.
It is also aimed to improve palatability by reducing the hobby inherent in broth using bovine bone by using Nurungji.
It is another object of the present invention to provide a demiglace sauce having enhanced sensory preference and functionality using natural fermented vinegar, and a method for producing the same.
The purpose of the present invention is to produce demiglass sauce using natural ingredients (tomato, apple, etc.) without the use of processing products (wasta sauce, tomato paste, etc.) containing many additives used in the production of demiglass sauce have.
In order to achieve the above object, the present invention is characterized in that a mixture of baking soda and water in a volume ratio of 1: 1 to 3 is boiled for 5-40 minutes, and then the baked rice thickener thickened by pulverization is mixed with the total volume of the source material A standard 10-25%, and a fermentation time (.) Of 2-10% based on the total volume of the source material including the brown stock, and a method for producing the same.
The fermentation herb is selected from fermentation vinegar including pomegranate fermentation vinegar, apple fermentation vinegar, and bramble fermentation vinegar.
In this case, the demiglass source is 50-60% of the brown stock based on the total volume of the source material, and the ratio of the baked rice and the water is 1 : 1 ~ 3 ratio, boiled for 5-40 minutes, and then pulverized Nurungji thickener is added in the ratio of 10-25% of the total volume of the source material, 2 ~ 10% of the total volume of the source material, A mixture of tomatoes and other fruits or fruits, comprising 20-35% by volume of the source material.
According to the present invention having the above-described constitution, it is possible to manufacture a demiglass sauce having a fragrant flavor similar to that of a loaf using wheat flour and butter using a rice gruel, thereby reducing consumption of animal fat and replacing wheat flour. It becomes possible to provide an appropriate source.
In addition, it is possible to improve the palatability of soy sauce by using the rice cake having the effect of removing the hobby of the meat.
Natural fermented vinegar can be used to enhance functionalities such as sensory preference and antioxidant properties and can be used without additives such as wister sauce and processed tomato paste, which are conventionally used in the production of demiglass sauce, Apples, etc.) can be used to produce demiglace sauces useful for health.
1 is a graph showing the total acidity of Demirglass sauce added with Nurungji and natural fermentation herb
2 is a diagram showing the sugar content of Demirglasce sauce added with Nurungji and natural fermentation herbs
Fig. 3 is a graph showing the salinity of Demirglasce sauce added with Nurungji and natural fermentation supernatant
Fig. 4 is a graph showing the L value of Demirglas sauce added with Nurungji and natural fermentation supernatant
5 is a drawing showing the a value of a demiglace sauce added with a rice cake and a natural fermentation supernatant
Fig. 6 is a diagram showing the b value of a demiglass source added with a rice cake and a natural fermentation supernatant
FIG. 7 is a graph showing the viscosity of a demiglace sauce added with a rice cake and a natural fermentation starch
8 is a graph showing DPPH radical scavenging ability of water extract of Demiglass sauce added with Nurungji and natural fermentation supernatant
9 is a graph showing DPPH radical scavenging ability of methanol extract of demiglace sauce added with Nurungji and natural fermentation supernatant
10 is a graph showing the total polyphenol content of water extract of Demiglass sauce added with Nurungji and natural fermentation supernatant
11 is a graph showing the total polyphenol content of methanol extract of demiglace sauce added with Nurungji and natural fermentation supernatant
12 is a view showing a demiglass source according to the present invention
Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings.
The demiglace sauce according to the present invention is prepared by mixing the baked rice and water at a ratio of 1: 1 to 3 volume ratio, boiling for 5 to 40 minutes, and pulverizing the baked rice rich concentrate to 10-25% Wherein the demiglace source is used in an amount of 2-10% more based on the total volume of the source material including brownstock, wherein the candle is fermented including pomegranate fermented vinegar, apple fermented vinegar, Vinegar.
The above-mentioned demiglass source does not include a conventional tomato paste or a Worcester sauce, but comprises a rice gruel thickener, a brown stock, and an apple and a crushed tomato. These are 50-60%: 10-20%: 10 -20%: 10-20%, and the second (醋) is used 2-10% more based on the total volume of the source material.
Preferred embodiments of the present invention thus configured will be described in detail below.
I. Manufacturing Method
1. Create a brown stock
(1) Materials
3kg of bones, 1kg of onion, 600g of carrot, 300g of celery, 40mL of olive oil, 4 laurel leaves, 20 almonds, 6 cloves, 2g of salt, 16L of water
(2) How to make
1) Remove bovine bones by placing them in water for about 30 minutes. Remove the water, add 30mL of oil, and bake in oven preheated to 190 ℃ for 1 hour and 20 minutes.
2) Onions, carrots and celery are sliced and the onion is fried first. After coloring enough, carrot celery is put, and 10m of oil is added, and it is brown for 30 minutes.
3) 1) and 2) into a pan, put 4 laurel leaves, 20 almonds, 6 cloves, 2g salt, and 16L of water, heat for 2 hours, and then sieve. At this time, first boil with high heat, then heat it with medium heat.
2. Making the rice noodles thickener
(1) Materials
2 cups of scorched rice, 3 cups of water
(2) How to make
Add 2 cups of finely chopped scorched rice and 3 cups of water, boil for 20 minutes, and go to the blender.
3. Making Nurungji demi glass sauce with natural fermented starch
(1) Materials
Brown stock 800mL, Tomato liver 200mL, Apple liver 200mL, Burning thickener 200mL, Salt 3g, Natural fermented vinegar (pomegranate or bokbunja) 60mL
(2) How to make
1) Add 800 mL of brown stock, 200 mL of tomato, 200 mL of apple, 200 mL of curd thickener, and 3 g of salt, heat for 10 minutes, and then sieve.
2) Add 60 mL of natural fermented vinegar (natural apple, pomegranate, or bokbunja) to the sauce and boil it for about 15 minutes. The finished demiglass source is as shown in Fig.
II. Experimental methods and results
The demiglass source prepared by the above method is evaluated.
1. Sample type
Sample 1: commercially available demiglace sauce (using loaf with wheat and butter, control)
Sample 2: Nourungji demiglace sauce added with apple natural fermented vinegar (Example 1)
Sample 3: Pomegranate Native rice fermented with vinegar Nourungji demiglace sauce (Example 2)
Sample 4: Nerung Ridge demiglace sauce added with natural fermented vinegar (Example 3)
2. Experimental Method
(1) Total acidity measurement
The total acidity was determined as the total acid content (%) in terms of lactic acid after determining the consumption of 0.1 N NaOH required for the pH of the degassed sample to be 8.2.
(2) Measurement of sugar content
The sugar content was measured three times using a sugar content meter (PAL-1, ATAGO, Japan) and the average value was expressed as (%).
(3) Salinity measurement
The salinity was measured three times using a salinity meter (Model TM-30D, Takemura electronic works LTD., Japan).
(4) Chromaticity measurement
L, lightness, redness, and yellowness were repeatedly measured three times using a color meter (CR-410, Minolta, Japan) in a Petri dish. And the average value thereof was obtained.
(5) Viscosity measurement
Viscosity measurements were made on a Brookfield viscometer (Viscometer DV2T, Brookfield, USA) using a Spindle No. 2 instrument. 4 was used and the temperature of the sample was maintained at 20 ° C at 100 rpm. The sample was run for 30 seconds and measured three times. The average value was expressed in centipoise (cP).
(6) Measurement of physiological activity effect
1) DPPH radical scavenging ability
The radical scavenging activity of DPPH was determined by adding 3,900 L of 0.15 mM DPPH solution to 100 L of sample, then shaking for 10 seconds using a vortex mixer, leaving at room temperature for 30 minutes, and measuring the absorbance at 518 nm. The DPPH radical scavenging ability of the sample is shown by the following equation, in terms of the absorbance reduction rate of the addition of the sample solution and the non-addition solution. As a positive control, ascorbic acid was dissolved in distilled water at 500 L / mL for comparison of relative activities. All experiments were repeated three times.
2) Total polyphenol content
Total polyphenol content is measured using a folin-ciocalteu reagent (Folin 1912). That is, 200 L of sample and 1,000 L of folin-ciocalteu reagent were mixed and reacted at room temperature for 3 minutes. 800 L of 10% Na 2 CO 3 was added to the reaction solution, which was reacted at room temperature for 1 hour, and the absorbance of the solution was measured at 765 nm. The standard curve of total polyphenol used was gallic acid (y = 6.7278x + 0.0924, R2 = 0.9951) and the total polyphenol content was expressed as mg / mL per sample.
(7) Sensory evaluation
1) Quantitative description analysis
Sensory evaluation was carried out using quantitative descriptive analysis. The samples prepared by each condition were provided in a transparent cup. After each sample was evaluated, the mouth was rinsed with bottled water and the next sample was evaluated.
The sensory characteristics were classified according to the 9-point quantitative descriptive scale (1 = very weak, 1 = very weak), the degree of the color of the source color, the degree of the odorous odor, the degree of the off-flavor, the degree of salty taste, 9 = very strong).
2) Sensory symbol
For the evaluation of the color, smell, taste, overall likelihood of the development source, a 9-point Likelihood Scale (1 = very disliked, 9 = very good) was used.
3. Experimental Results
(1) Total acidity
In order to increase the functionality and palatability of Demirglasse sauce using Nurungji as a thickener, the total acidity of Nurungji demiglace sauce and Deman glass sauce added with natural fermented soy sauce (apple, pomegranate, and macromolecule) Respectively.
The highest value was found in 1.05% of Nurungjee demiglace sauce added with pomegranate natural fermented starch, followed by 0.95% of Nurungji demiglace sauce added with pomegranate natural fermented starch and Nurungji demiglace sauce added with bokbunja natural fermented starch respectively The commercial demiglace source showed a relatively low value of 0.89%.
(2) sugar content
In order to increase the functionality and palatability of demiglace sauce using Nurungji as a thickener, the total sugar content of Nurungji demiglace sauce and Deman glass sauce added with natural fermented sake (apple, pomegranate, and macromolecule) was measured. Respectively.
Pomegranate was added with natural fermented starch, and Nurung-ji demiglace sauce showed the highest sugar content with 15.93%, followed by raspberry demi-glace sauce (13.73%) with brambly natural fermented starch> Demi-glace sauce (12.27%) (11.67%), respectively.
(3) Salinity
In order to increase the functionality and palatability of demiglace sauce using Nurungji as a thickener, the total salinity of nurungji demiglace sauce and demi glass sauce added with natural fermented beef (apple, pomegranate, bokbunja) Respectively.
Demi-glace sauce showed the highest salinity of 13.2%, followed by pomegranate natural fermented starch lemon rice demiglace sauce (12.53%)> bokbunja natural fermented starch lemon juice lemonade demiglace sauce (10.93%)> (9.47%), respectively.
(4) Chromaticity
In order to increase the functionality and palatability of demiglace sauce using Nurungji as a thickener, the results of measurement of the total chromaticity of Nurungji demiglace sauce and Demi glass sauce added with natural fermented beef (apple, pomegranate, and macromolecule) 5 and 6, respectively.
As shown in FIG. 4, the L value (lightness) indicating the brightness was highest for 42.57, followed by commercial demiglace sauce (39.70), and the rice bran, natural fermented starch, (38.40) and Nurungjee demiglace sauce added with pomegranate natural fermented starch (35.96).
As shown in FIG. 5, the a value (redness) indicating the degree of redness showed the highest value of commercial demiglace source (7.85), followed by brucule natural fermented starch (6.4) Demi-glace sauce (6.29)> Nori rice noodles with natural fermented soy sauce (5.49).
As shown in FIG. 6, the y value (yellowness) indicating the yellowness was the highest with 19.59 as the commercial demiglace sauce, followed by the rice noodle demiglace sauce (19.35) added with the apple naturally fermented starch, Glass sauce (14.25)> Pomegranate Native rice fermented starch added Nurungji demiglace sauce (12.41).
(5) Viscosity
In order to increase the functionality and palatability of Demirglasse sauce using Nurungji as a thickener, the results of measuring the viscosity of demiglass sauce and demanglass sauce added with natural fermentation supernatant (apple, pomegranate, and macromolecule) are shown in Fig. 7 .
The highest value of commercial demiglace source was 4.73 cp, followed by 3.48 cp of Nurung - ji demiglace sauce added with apple natural fermented starch, and 3.32 cp of Nurung - ji demiglace sauce added with. The lowest value of Nurung - ji demiglace sauce added with pomegranate natural fermented starch was 3.20 cp.
6) Physiological activity effect
1) DPPH radical scavenging ability
The DPPH radical scavenging activity of demiglass sauce and commercial demiglace sauce added with natural fermented herbs (apple, pomegranate, and macromolecule) to increase the functionality and palatability of Demirglasse sauce using Nurungji as a thickener, 9.
As shown in FIG. 8, the water extract showed the highest removal rate of 49.62% of Nurung-ji demiglace sauce added with bokbunja natural fermentation supernatant, followed by 44.34% of Nurung-ji demiglace sauce added with pomegranate natural fermentation supernatant, The addition of Nulungjee demiglace sauce was 42.14%, and the commercial demiglace sauce was 20.06%.
As shown in FIG. 9, the methanol extract had the highest eliminative power of 47.69% of Nurung-ji demiglace sauce added with bokbunja natural fermentation supernatant, followed by 44.33% of Nurung-ji demiglace source with pomegranate natural fermentation supernatant, The addition of Furongji demiglace sauce was 43.93%, and the commercial demiglace sauce was 28.83%.
Compared with other samples, Nurung - ji demiglace sauce added with natural fermented bokbunja showed high scavenging ability in both water extract and methanol extract.
2) Total polyphenol content
In order to increase the functionality and palatability of Demirglasse sauce using Nurungji as a thickener, the total polyphenol contents of Demiglass sauce and Demanglass sauce added with natural fermentation supernatant (apple, pomegranate, and macromolecule) , Respectively.
As shown in FIG. 10, the water extract showed the highest value of 281.03 / mL, which was determined by using Nurung-ji demiglace sauce added with bokbunja natural fermentation supernatant, and 275.15 / mL of Nurung-ji demiglace sauce added with pomegranate natural fermentation supernatant. Nurungji demiglace sauce was measured at 261.14 / mL. On the other hand, the commercially available Demiglass sauce had a relatively low content as measured by 176.92 / mL (FIG. 10)
As shown in FIG. 11, in the methanol extracts, Nurungji demiglace sauce added with bokbunja natural fermented starch and Nurungji demiglace sauce added with pomegranate natural fermented starch were measured to be 274.68 / mL and 274.54 / mL, respectively. 267.12 / mL. The commercially available demiglace sauce was measured to be 147.15 / mL, indicating a relatively low content (Fig. 11).
In the water extracts, the total polyphenol content of Nurung - ji demiglace sauce added with bokbunja natural fermented starch was the highest. In the methanol extract, Nurung - ji demiglace sauce added with bokbunja natural fermented soy sauce and Nurung - ji demiglace sauce added with pomegranate natural fermented soy sauce The contents of the samples were relatively higher than those of the other samples.
(7) Sensory evaluation
1) Sensory properties
In order to increase the functionality and palatability of demiglace sauce using Nurungji as a thickener, the sensory characteristics of Demiglass sauce and Demi glass sauce added with natural fermented soy sauce (apple, pomegranate, and macromolecule) Respectively.
The darkness of the color was evaluated by Nurungji demiglace sauce added with pomegranate natural fermented starch, followed by Nurungji demiglace sauce added with bokbunja natural fermented starch, Nurungji demiglace sauce added with apple natural fermented soy sauce, Respectively.
There was no difference in the degree of salty smell, off-flavor and salty taste between the commercial demiglace sauce and the nongrung demiglace sauce added with the natural fermented soy sauce and the difference in the natural fermented soy sauce fermented demiglace sauce.
The degree of sourness was evaluated as stronger than that of commercially available demiglass sauce with the addition of natural fermented starch (apple, pomegranate, bokbunja), and the degree of tastes was evaluated by adding commercial fermented starch (apple, pomegranate, It was evaluated to be stronger than Nurungji demiglace sauce. As a result, it was assumed that the natural fermented bean curd reduced the sensory taste of demiglace sauce.
The degree of the richness of the pomegranate natural fermentation added Nurungji demiglass and bokbunja natural fermentation added Nurungji demiglace sauce was evaluated as the most intense, followed by the apple naturally fermented Nurungji demiglace sauce was added and the taste of commercial Demi glass sauce Of the respondents.
The results showed that the color of pomegranate was higher than that of natural fermented starch, and that of sour taste was evaluated to be strong with nourungji demiglace sauce added with natural fermented starch (apple, pomegranate, bokbunja). On the other hand, the degree of tasted taste was evaluated as the strongest commercial demiglace sauce. The degree of the tastiness was evaluated as the strongest with Nurungji demiglace added with pomegranate natural fermented starch and Nurungji demiglace sauce added with bokbunja natural fermented starch.
Therefore, it is considered that the demiglass source of the present invention can replace the conventional demiglass source because the color of the demiglass source is higher than that of the conventional demiglass source, the smell is stronger, the sensory taste is reduced, and the richness is increased.
2) Sensory symbol
In order to increase the functionality and palatability of Demirglasse sauce using Nurungji as a thickener, the sensory preference ratings of Nurungji demiglace sauce and Sipan demiglace sauce added with natural fermented starch (apple, pomegranate, and macromolecule) ≪ / RTI >
In the items of preference preference, Nurung - ji demiglace sauce added with pomegranate natural fermented starch showed the highest preference, followed by Nurung - ji demi - glace sauce added with bokbunja natural fermented starch and the lowest degree of preference for commercial demi - glace sauce was evaluated.
In the items of odor preference, Nurungji demiglace sauce added with bokbunja natural fermented star showed the highest preference, followed by Nurungji demiglace sauce added with pomegranate natural fermented soy sauce and Nurungji demiglace sauce added with apple natural fermented soy sauce showed high preference Demiglass sauce showed the lowest preference.
In the item of taste preference, Nurung - ji demiglace sauce added with pomegranate natural fermented star showed the highest preference, followed by Nurung - ji demiglace sauce added with natural fermented bokbunja. On the other hand, commercial Demi - Glace Sauce and Nurung - ji demiglace sauce added with apple natural fermented starch showed relatively low preference.
In the overall preference item, the nourishing rice demi-glace sauce added with pomegranate natural fermented starch and the nurung-ji demi-glazed sauce added with bokbunja natural fermented soy sauce showed the highest preference, and the commercial rice demi-glace sauce and the apple natural fermented soy sauce nurung- Respectively.
As a result of the above sensory evaluation, it was found that the Nurungji demiglace source of the present invention had a higher overall acceptance than the commercial Demiglass sauce, and the sensory preference of Nurungji demiglace sauce added with natural fermented starch was particularly high. Among them, Sauce had the highest appearance, taste and general preference, and Nurung-ji demiglace sauce added with bokbunja natural fermented herb was evaluated as having high odor and general preference.
Claims (4)
The mixture is mixed at a volume ratio of 1: 1 ~ 3 by volume with the thickened butter and flour roasted at the source, and the mixture is boiled for 5-40 minutes.
Based on the total volume of the source material, 10-25%
Source material 50-60% of brown stock based on total volume,
Based on the total volume of the source material, fermentation time (醋) 2-10%
Characterized in that it comprises 20-35% of tomato crushed water or a mixture of tomato and other vegetables or fruits based on the total volume of the source material.
The process of mixing the rice cake and the water at a volume ratio of 1: 1 ~ 3 by volume, boiling for 5-40 minutes, and pulverizing the mixture to prepare a thick rice noodle thickener, without using the thicker butter and flour roasted in the sauce,
Tomato pulverized water or a mixed powder of tomatoes and other vegetables or fruits and brown stock are added in amounts of 20-35% and 50-60%, respectively, based on the total volume of the source material,
Wherein the baked rice enrichment agent and the fermentation herb are respectively mixed with the source materials including the crushed tomato or a mixture of crushed tomatoes and other vegetables or fruits at a ratio of 10-25% and 2-10% Mixing and stalling process;
Wherein the fermented beverage comprises the fermented beverage and the baked beverage.
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| 최정희. 농후제에 따른 Demiglace sauce 제조와 와인의 종류를 달리한 소스의 품질 특성. 대구가톡릭대학교 대학원 식품가공학과 외식산업학전공 석사학위논문. 2012.02.* * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102695112B1 (en) * | 2023-05-11 | 2024-08-13 | 최일호 | Scorched rice drinking and drinking composition |
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