KR101681119B1 - Burrito sauce - Google Patents
Burrito sauce Download PDFInfo
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- KR101681119B1 KR101681119B1 KR1020160023926A KR20160023926A KR101681119B1 KR 101681119 B1 KR101681119 B1 KR 101681119B1 KR 1020160023926 A KR1020160023926 A KR 1020160023926A KR 20160023926 A KR20160023926 A KR 20160023926A KR 101681119 B1 KR101681119 B1 KR 101681119B1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
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Abstract
Description
The present invention is characterized in that in a Britito sauce to be added at the time of producing Britito, tomato ketchup, Irish dressing, crushed chicken radish, apple vinegar and black pepper flour are mixed through a blender, The present invention relates to a breitoe sauce, and more particularly, to a breitoe sauce which is characterized in that it includes a cheongyang red pepper powder, a cinnabar powder powder, a Hongshin powder, a syrup, It is about healthy Brittose sauce which includes flour, ganghwa flour and citron powder.
The present invention relates to a breitoe sauce.
Recently, with the development of the food service industry, there are more and more restaurants selling food all over the world, and Mexican food is loved accordingly. Among them, Brittany is famous as a menu that can substitute traditional meals of Mexican tradition with beans and meat put on tortilla and bok tortilla and bake sauce, . However, the development is still small, and the fact that the restaurant is sold in Brittany is lacking in flavor and lacking in attracting people's taste.
Accordingly, the present inventor has studied a method for producing a breitoe sauce, and as a result, the present invention has been achieved.
Korean Patent Laid-Open Publication No. 10-2015-0010269 (published on January 28, 2015)
DISCLOSURE OF THE INVENTION The object of the present invention, which has been devised to solve the above-mentioned problems, is to provide a Brito sauce having a good flavor by mixing tomato ketchup, island dressing, crushed chicken radish, apple vinegar and black pepper powder.
Another object of the present invention is to provide a braitosa sauce which can further contain a spicy taste, further comprising Cheongyang red pepper powder, cinnabar powder powder, red ginseng powder, starch syrup, and hot pepper boiled water.
Another object of the present invention is to provide a health-friendly Britto sauce further comprising green tea powder, mung bean powder, ganghwa powder and safflower powder.
According to an aspect of the present invention for achieving the above object, the present invention provides a breito sauce to be added at the time of breito making, wherein the burito sauce is selected from the group consisting of tomato ketchup, island dressing, ground chicken, And 0.1 to 0.5 part by weight of a red pepper powder, 0.2 to 0.6 part by weight of powdery mildew powder, 0.2 to 0.6 part by weight of powdery mildew powder, 0.1 to 0.5 part by weight of Hongshine powder, Wherein the water content of the pepper boiled water is from about 1 to about 2.4 parts by weight based on 100 parts by weight of the boiled water, 0.5 to 1.5 parts by weight of red pepper, and 97 to 98 parts by weight of water, and is heated at 80 to 120 degrees for 20 to 40 minutes.
In addition, the above-mentioned burrito sauce comprises 50 to 60 parts by weight of a tomato ketchup, 30 to 40 parts by weight of an island dressing, 3 to 9 parts by weight of ground chicken, 0.4 to 1.2 parts by weight of apple vinegar And 0.07 to 0.2 parts by weight of blackhair powder.
In addition, the above-mentioned burrito sauce may further contain 0.05 to 0.1 parts by weight of green tea powder, 0.05 to 0.1 parts by weight of ganoderma powder, 0.01 to 0.05 parts by weight of hardness powder and 0.005 to 0.015 part by weight of Shiho powder, based on 100 parts by weight of the total components .
INDUSTRIAL APPLICABILITY According to the present invention as described above, it is possible to provide a Brito sauce having a good flavor by mixing tomato ketchup, island dressing, crushed chicken radish, apple vinegar and black pepper powder.
Further, according to the present invention, it is possible to provide a braitosa sauce which can further include a spicy taste, further comprising Cheongyang red pepper powder, cinnabar powder powder, Hongshin powder, syrup, and water boiled in hot pepper.
Further, according to the present invention, there is provided a health-friendly Britto sauce further comprising green tea powder, mung bean powder, ganghwa powder and safflower powder.
1 is a flowchart showing a method for producing a breitoe source according to an embodiment of the present invention.
BRIEF DESCRIPTION OF THE DRAWINGS The advantages and features of the present invention, and the manner of achieving them, will be apparent from and elucidated with reference to the embodiments described hereinafter in conjunction with the accompanying drawings.
The present invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art. To fully disclose the scope of the invention to those skilled in the art, and the invention is only defined by the scope of the claims. Like reference numerals refer to like elements throughout the specification.
The present invention relates to a breitoe sauce to be added at the time of making Britito, wherein said burrito sauce is produced by mixing tomato ketchup, island dressing, ground chicken, apple vinegar and black pepper powder, , And is enclosed in a case.
In addition, the present invention relates to a method for producing a garnet sauce, which comprises, by weight based on 100 parts by weight of all components, 50 to 60 parts by weight of a tomato ketchup, 30 to 40 parts by weight of an island dressing, 3-9 parts by weight of ground chicken, 1.2 part by weight, and black pepper powder 0.07 - 0.2 part by weight.
In addition, the present invention relates to a bleaching sauce comprising 0.1 to 0.5 parts by weight of powdered Cheongyang red pepper powder, 0.2 to 0.6 part by weight of powdery mildew powder, 0.1 to 0.5 part by weight of Hongshin powder, 0.07 And 0.2 to 3.6 parts by weight of boiled water, wherein the boiled water comprises 1 to 2.4 parts by weight of cheongchon, 0.5 to 4 parts by weight of Cheongyang pepper 0.5 To 1.5 parts by weight and 97 to 98 parts by weight of water, and is heated at 80 to 120 degrees for 20 to 40 minutes.
In addition, the present invention relates to a method for producing a lactobionate according to the present invention, which comprises 0.05 to 0.1 parts by weight of a green tea powder, 0.05 to 0.1 parts by weight of a green tea powder, 0.01 to 0.05 parts by weight of a green tea powder and 0.005 to 0.015 parts by weight of a green tea powder, And the like.
Green tea is a perennial evergreen arboreous tree that grows in a relatively warm place in the southern coast of Kyungnam and Jeonnam. Young eyes and leaves are used to make green tea and tea, and oil is used as fruit. The bland taste of green tea is due to the tannin ingredient called catechin. Catechin, a kind of antioxidant polyphenol, contains about 100 mg of green tea, and its strongest ingredient, EGCG, is 20 times more potent than antioxidants.
Catechin is known to have anti-cancer effects and vascular health. Catechin has the effect of preventing stomach cancer, lung cancer, etc., lowering blood pressure and increasing blood flow to the heart. It inhibits the absorption of cholesterol in digestive organs and inhibits the deposition of lipids in the body. It lowers blood pressure, strengthens the heart, and prevents fatty liver and atherosclerosis. It also inhibits the activity of cold viruses and prevents viruses from infecting body cells.
Ecklonia cava is a perennial seaweed belonging to the seaweed family of brown algae and is found in the southern coast of Korea including the southern coast of Korea and Jeju Island. Antimicrobial activity, anticancer activity, antihypertensive activity, etc. have been found in phytotoxin, which is a polyphenol compound, phlorotannin (Lee, Seung-Hong et al., Journal of the Korean Society of Food Science and Nutrition, 2006, 35 (9) 1145).
Ganghwang is a perennial plant of mountain valleys and valleys that grow in deep valleys and blooms in summer. The roots are used as medicines and have efficacy such as anti-inflammatory action, anti-candida effect by immune activation, anti-diabetic effect, anti-cancer activity effect, and it is disclosed in the records of KFDA.
Seoho is a perennial herbaceous herbaceous perennial plant of the dicotyledonous herbaceous plant. Its root contains saponin and fatty oil. It is used as a medicinal herbal medicine for fever, pain, tonic, respiratory, digestive and circulatory diseases. "Shiho (柴 胡) is a little cold, slightly tasteless, poisonous. It is mainly used when the upper limit is cold and fever has occurred, when the fever inside and outside is not released when fever is fevered, and when the fever associated with fever is bruised, the fever is cold and the fever is cold. I have a fever in my flesh and in early dawn I get rid of it. It is well-tempered, cold, and well-tempered. It is recorded in the consent note.
It is possible to provide a Brittose sauce considering the health of modern people by adding antioxidant activity, anticancer effect and liverworting by adding the above-mentioned sorghum, turmeric and sesame seeds.
Hereinafter, the present invention will be described in more detail with reference to examples.
One. Britto Manufacture of sauce
[Example 1]
56 parts by weight of tomato ketchup, 36 parts by weight of island dressing, 5.9 parts by weight of crushed chicken meat, 0.8 parts by weight of apple vinegar and 0.1 part by weight of black pepper powder were mixed and the ingredients were mixed in a blender, .
[Example 2]
56 parts by weight of tomato ketchup, 36 parts by weight of island dressing, 5.9 parts by weight of ground chicken, 0.8 parts by weight of apple vinegar, 0.1 part by weight of black pepper powder, 0.07 part by weight of green tea powder, 0.07 part by weight of ground powder, After 0.01 part by weight of Seihog powder, the ingredients thus prepared were mixed in a blender to prepare a Britto sauce.
[Example 3]
56 parts by weight of tomato ketchup, 36 parts by weight of island dressing, 5.6 parts by weight of crushed chicken meat, 0.8 parts by weight of apple vinegar, 0.1 part by weight of black pepper powder, 0.3 part by weight of powdered red pepper powder, 0.4 part by weight of powdered cinnabar powder, 0.3 part by weight, 0.13 part by weight of starch syrup, and 2.8 parts by weight of water boiled in red pepper. The thus-prepared ingredients were mixed in a blender to prepare a braised sauce.
At this time, the boiled water of the pepper is prepared by boiling in a ratio of 1 part by weight of cheongchoncho, 1 part by weight of Cheongyang pepper and 97 parts by weight of water for 30 minutes, based on 100 parts by weight of the whole constituents.
[Example 4]
56 parts by weight of tomato ketchup, 36 parts by weight of island dressing, 5.6 parts by weight of crushed chicken meat, 0.8 parts by weight of apple vinegar, 0.1 part by weight of black pepper powder, 0.3 part by weight of powdered red pepper powder, 0.4 part by weight of powdered cinnabar powder, 0.3 parts by weight of starch syrup, 0.13 part by weight of starch syrup, 2.8 parts by weight of boiled hot pepper, 0.07 part by weight of green tea powder, 0.07 part by weight of ganoderma powder, 0.03 part by weight of hardening powder and 0.01 part by weight of Shiho powder, Mix in a blender to make a blito sauce. At this time, the boiled water of the pepper is prepared by boiling in a ratio of 1 part by weight of cheongchoncho, 1 part by weight of Cheongyang pepper and 97 parts by weight of water for 30 minutes, based on 100 parts by weight of the whole constituents.
2. Britto Sensory evaluation of sauce
Put a tortilla (a traditional Mexican bread made by slicing wheat flour or corn flour) on a heated plate and place the cheddar cheese, rice, sliced cabbage, roasted onion, and cow roast in order, sprinkle ketchup in an appropriate amount, Completion of Britto is called contrast.
The cheddar cheese, the rice, the sliced cabbage, the roasted onion and the beef roasted meat were put in order, and then the proper amount of the braised sauce prepared in Examples 1 to 4 was sprinkled, And this is referred to as Experiment No. 1 to Experiment No. 4.
The sensory evaluation of the control and the preferences of Experiment 1 through Experiment 4 were measured and the results are shown in Table 1 below.
The sensory evaluation of the preference for the Britto was performed on 20 panelists (10 males and 10 females).
Here, - is none, and the greater the number of "+", the better the preference for Britto.
As shown in Table 1, when the flavor, spicy taste and general preference degree of the Britito were analyzed, it was found that Examples 3 and 4, in which Cheongyang Red Pepper Powder, Jinbun Powder Powder, Hongshin Powder Powder, Respectively. In addition, the results of Example 2 and Example 4, in which green tea powder, mung bean powder, ganghwa powder, and seaweed powder were further added, showed high results in flavor, and overall overall likelihood was also excellent.
Especially, Example 4 in which Cheongyang red pepper powder, Cryptomeria japonica powder, Hongsein powder, Syrup and pepper boiled water were further added with green tea powder, Gamutae powder, Ganghwamul powder and Sejoh powder were harmonized with spicy taste and flavor, Therefore, it is considered to be good for commercialization.
1 is a flowchart showing a method for producing a breitoe source according to an embodiment of the present invention.
Referring to FIG. 1, first, tomato ketchup, island dressing, crushed chicken radish, apple vinegar, and black pepper powder are prepared according to a predetermined weight ratio (S100).
Then, the material to be mixed is put into a blender to mix the materials (S200).
Then, the mixed material is divided into predetermined weights according to the needs of the user, and sealed and packaged in containers or the like (S300).
Finally, the sealed material is stored in a refrigerated state (S400).
Through this process, the breitoe sauce of the present invention can be mass-produced, and can be distributed in large quantities because it is sealed and packaged in a divided state and stored in a refrigerated state.
It will be understood by those skilled in the art that the present invention may be embodied in other specific forms without departing from the spirit or essential characteristics thereof. It is therefore to be understood that the above-described embodiments are illustrative in all aspects and not restrictive. The scope of the present invention is defined by the appended claims rather than the foregoing detailed description, and all changes or modifications derived from the meaning and range of the claims and the equivalents thereof are included in the scope of the present invention Should be interpreted.
Claims (4)
The < RTI ID =
Tomato ketchup, island dressing, crushed chicken radish, apple vinegar, and black pepper powder,
The < RTI ID =
0.1 to 0.5 parts by weight of powdered cheongyang powder, 0.2 to 0.6 part by weight of powdery mildew powder, 0.1 to 0.5 part by weight of Hongshin powder, 0.07 to 0.2 part by weight of starch syrup, and 2.0 to 2.0 parts by weight of boiled water 2.0 To 3.6 parts by weight,
The above-
Wherein the composition comprises 1 to 2.4 parts by weight of cinnabarin, 0.5 to 1.5 parts by weight of red pepper and 97 to 98 parts by weight of water, based on 100 parts by weight of the boiled water of the pepper, and heating at 80 to 120 degrees for 20 to 40 minutes Wherein the brittosaur is a brittany source.
The < RTI ID =
50 to 60 parts by weight of a tomato ketchup, 30 to 40 parts by weight of an island dressing, 3 to 9 parts by weight of ground chicken, 0.4 to 1.2 parts by weight of apple vinegar, and 0.07 to 0.2 parts by weight of black pepper powder, ≪ / RTI > by weight.
The < RTI ID =
The composition according to any one of claims 1 to 3, further comprising 0.05 to 0.1 parts by weight of green tea powder, 0.05 to 0.1 parts by weight of ganoderma powder, 0.01 to 0.05 parts by weight of hardness powder, and 0.005 to 0.015 part by weight of Shiho powder, sauce.
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| Application Number | Priority Date | Filing Date | Title |
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| KR1020160023926A KR101681119B1 (en) | 2016-02-29 | 2016-02-29 | Burrito sauce |
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| Application Number | Priority Date | Filing Date | Title |
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| KR1020160023926A KR101681119B1 (en) | 2016-02-29 | 2016-02-29 | Burrito sauce |
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| KR101681119B1 true KR101681119B1 (en) | 2016-11-30 |
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| KR1020160023926A KR101681119B1 (en) | 2016-02-29 | 2016-02-29 | Burrito sauce |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102567392B1 (en) * | 2023-01-19 | 2023-08-16 | 박성준 | Sauce preparation method for quesadilla and burrito |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102567392B1 (en) * | 2023-01-19 | 2023-08-16 | 박성준 | Sauce preparation method for quesadilla and burrito |
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