KR101979445B1 - Spicy Sauce with Black garlic and Cudrania tricuspidata, Braised Spicy Chicken using the sauce, and Manufacturing method thereof - Google Patents

Abstract

The present invention relates to a sauce composition, a chicken dish using the same, and a method of preparing the same. The method comprises the steps of: boiling ginger and the roots of spring onions in water and adding thereto a chicken before further heating the same; washing the heated chicken with water; and adding to the washed chicken, Cudrania tricuspidata extracts and a seasoning sauce before heating the same. In particular, the seasoning sauce comprises dark garlic powder, Cudrania tricuspidata powder, hot pepper paste, hot pepper powder, sugar, plum concentrate, soy sauce, salt, garlic, ginger, ground pepper, cooking wine, sesame seed oils, and refined rice wine. According to the sauce composition using dark garlic and Cudrania tricuspidat, the chicken dish using the same, and the method of preparing the same, undesirable smells characteristic to chicken are eliminated, and the chicken dish has an abundance of nutrients, excellent functions, and excellent flavors, can be easily taken since health-degrading factors of the chicken are eliminated, and has excellent storability.

Description

[0001] The present invention relates to a sauce made of black garlic and cucumber, a chicken stir fry using the sauce, and a method for manufacturing the sauce,

The present invention relates to a seasoning sauce, a chicken stir fry using the same, and a method for producing the sauce. More specifically, the present invention relates to a seasoning sauce, and more particularly to a chicken sauce having high flavor without cholesterol accumulation or taste, The present invention relates to a sauce for chicken frying pan, a chicken frying pan using the sauce, and a manufacturing method thereof.

Generally, chicken is the most commonly consumed meat with pork and beef, and is popularly used as a refreshing food using chicken such as Samgyetang and Baeksook in summer.

Chicken is characterized by thin and thin muscle fibers rather than beef. Because fat is not mixed with muscle fiber like beef, taste is easy and digestion and absorption are good. Amino acid constituting chicken is essential amino acid such as methionine and lysine, It is rich in nutrients such as calcium, phosphorus, thiamine, riboflavin, and niacin, and retinol and unsaturated fatty acids that turn into vitamins in the body. It has excellent effects on skin beauty and osteoporosis. It is an excellent nutritional formula that has the effect of protecting the liver and alleviating muscular atrophy, fatigue and decreased visual acuity due to liver dysfunction.

Chicken meat is divided into white and red meat depending on the area. Breasts are white, light and white, and legs are red and have a unique flavor. It is suitable for stamina and is useful as a health food for restoring physical strength and preventing adult diseases.

However, since chicken meat contains a large amount of cholesterol and fat in chicken meat, skin, and chicken fat, it has a disadvantage that it acts as a health inhibitory factor, which causes a burden on hypertension, atherosclerosis and cardiovascular patients. Normally, It is cooked variously by frying, firing, boiling, or steaming in the process, which causes the taste to change, sanitation and health problems.

Among the recipes of chicken, fried chicken is a kind of fried chicken, which is fried in oil. It is especially popular with younger people. However, since it fries in oil during cooking process, excessive intake of fat from chicken and oil leads to problems such as obesity and accumulation of cholesterol in the body .

This is a dish of boiled chicken cooked in the light of ginseng, jujube, glutinous rice and other raw chicken without seasoning. It is not enough to remove the fat of chicken meat, so it has high calorie and cholesterol content. Sometimes you are reluctant to consume because of the tastful taste.

Samgyetang is a traditional Korean traditional Korean meal which contains ginseng in a chicken, and it is a traditional Korean herbal meal. When various kinds of herbal medicines having different characteristics are added at the same time, the complementary action with chicken is not proper or the flavor of herbal medicine is too strong, Frequently.

Therefore, there is a constant need to develop a chicken dish that satisfies the taste of consumers who are tired of traditional chicken dishes and improves the taste and nutrition of the chicken by eliminating accumulation of cholesterol or sensory taste in the body.

In order to meet such a necessity, Korean Patent No. 10-0815375 discloses a method of heating a chicken with Hamcho, Hwanggi, Angelica japonica, Chenille, Persimmon, And the process of replenishing water is repeated three to five times, and the method of manufacturing a chicken dumbbell bath for filtering and sterilizing the same is disclosed. According to the above-mentioned patent, it is possible to provide a chicken breast soup, which is palatable, has no odor, and has a delicious taste, but has a disadvantage in that it tastes unique to herbal medicine and requires a long cooking time.

Korean Patent No. 10-0891644 also discloses a method for preparing a chicken meat, which comprises cutting chicken meat cut into pieces and then adding primary salt, pepper and chopped ginger to primary aging, and adding soy sauce, starch syrup, pineapple, apple, green onion, ginger, radish, , Red pepper and red pepper powder are added and they are matured in the second order. Water, medicinal herbs (cauliflower, japonica, jujube, yanggi, ganoderma, licorice, angelica, ginseng, , And a method for producing chicken meat soup by heating the glutinous rice powder to add the broth to the second aged chicken and heating the broth. According to the above-mentioned patent, it is possible to provide a chicken meat soup having excellent soup flavor, no chicken tastes, and excellent functionality. However, since the saltiness of the salt, the sweetness of the syrup and the bitter taste of the Chinese medicine are not balanced, Is lowered.

Korean Patent No. 10-1707216 discloses a chicken stir-fried bean paste prepared by adding herb and seafood to chicken. According to the above-mentioned patent, it is possible to provide a chicken stir-fry that can maintain a unique texture of seafood while preventing the intrusion of ingestion due to the strong taste and aroma of the herb, but there is a disadvantage that the original flavor of the chicken is lowered due to seafood.

KR 10-0815375 B1 KR 10-0891644 B1 KR 10-1707216 B1

Therefore, it is an object of the present invention to provide a chicken having excellent flavor and having no cholesterol build-up or sensory taste in the body, A sauce for saute, a chicken sauce using the sauce, and a method for producing the sauce.

Another object of the present invention is to provide a seasoning sauce having excellent storability, a chicken frying tort using the same, and a manufacturing method thereof.

In order to accomplish the above object, the present invention provides a seasoning sauce for chicken fried rice, which comprises black garlic powder, coriander powder, kochujang, red pepper powder, sugar, plum extract, soy sauce, salt, garlic, ginger, pepper powder, .

1 to 10 parts by weight of black garlic powder, 1 to 10 parts by weight of coconut powder, 50 to 100 parts by weight of red pepper powder, 15 to 35 parts by weight of sugar, 30 to 50 parts by weight of plum extract, 10 to 20 parts by weight of soy sauce, 10 to 20 parts by weight of salt, 25 to 40 parts by weight of garlic, 3 to 10 parts by weight of ginger, 1 to 10 parts by weight of black pepper, 10 to 20 parts by weight of liquorice, 5-10 parts by weight of sesame oil, And 7 to 15 parts by weight, and aging at 5 to 10 DEG C for 20 to 40 days.

The method of manufacturing a chicken frying pan according to the present invention comprises the steps of adding ginger and white roots to water and heating the chicken, adding the chicken to the chicken and heating the chicken, and washing the heated chicken with water, And adding the above-mentioned extract to the chicken, and then heating the resulting mixture.

The above-mentioned extract of Corydalis is characterized in that it is added with water and then heated and filtered.

The chicken stir fry according to the present invention is characterized in that it is produced by the above-described method.

According to the sauce using black garlic and cucumber in accordance with the present invention, the chicken fry tuna using the same, and the preparation method thereof, it is possible to provide a chicken fry tuna having no odor specific to chicken, rich in nutrients, excellent in functionality, It is advantageous in that it is not burdened with ingestion due to elimination of the inhibition factor and excellent storage stability.

Hereinafter, the present invention will be described in detail.

The present invention provides a sauce and a chicken stir-fry pot by using black garlic and cucumber powder to remove odor of the chicken and improve the sensuality of the chicken, and it is rich in nutritional ingredients to help maintain the health of the consumer. The most important feature is that it eliminates the obstacles to health so that there is no burden on ingestion and also the storage stability is improved.

First, the black garlic refers to a product produced by aging a whole garlic while maintaining proper humidity in a high temperature storage state. The sugar component of the garlic and the amino acid cause a non-enzymatic browning reaction, melanoidins are formed, volatile substances are almost lost, phenol and flavonoids, and water-soluble S-allylcysteine (SAC) and S-allyl melcaptocystein (SAMC) were produced, which are known to be more effective in preventing antioxidant, anti-cancer, cholesterol lowering, . In particular, SAC, a representative water-soluble sulfur compound of black garlic, has been reported to have functions such as antioxidation, inhibition of cancer cell proliferation, enhancement of cognitive function, and liver protection.

In addition, the above-mentioned cucurbitan has the effect of nourishing ginseng on Dong-bo-ga, and it has a great effect on body weakness, dullness, drowsiness, insomnia, loss of sight, and is good for stem skin and bruises for female diseases. Antioxidant, anti - cancer, anti - diabetic and antimicrobial effects of Cucumis japonica have been reported.

Therefore, when a sauce for chicken fried rice is prepared by using the above-mentioned black garlic and cucumber japon, and the chicken fried rice is cooked by using the above, the cholesterol and fat contained in the chicken meat, shell and chicken oil are used for hypertension, arteriosclerosis, It is possible to improve the disadvantages that the patient is burdened with, to effectively remove odor of peculiar to the chicken, to increase the sensual preference degree, to prevent oxidation of fat, and to improve the storage stability.

First, a marinade for chicken frying pan according to the present invention will be described in detail.

The seasoning sauce for chicken fried rice according to the present invention is characterized by containing black garlic powder, coriander powder, kochujang, red pepper powder, sugar, plum extract, soy sauce, salt, garlic, ginger, pepper powder, sesame oil and sesame oil.

Firstly, the above-mentioned black garlic powder means that black garlic produced by a generally known method is pulverized, and its grain size is not limited. However, the use of alpha-coated black garlic powder may improve, but not limit, the functionality of the marinade, as well as the sensory properties in particular. The alpha -galuminized black garlic powder is prepared by firstly alpha -galizing the black garlic at 75 to 85 ° C for 1 to 3 hours and drying at 57 to 63 ° C for 1 to 2 hours, A secondary alpha-step of pulverizing to 2 to 4 mm in diameter, gelling at 75 to 85 ° C for 1 to 3 hours and drying at 57 to 63 ° C for 1 to 2 hours, Milled to a diameter of 0.5 to 1.5 mm and dried at 57 to 63 캜 to have a moisture content of 1 to 5%.

And, the above-mentioned crumbly powder means that at least one kind of fruit, bark, bark and leaf is dried and pulverized, and its grain size is not limited. The cucurbitan powder together with the black garlic powder removes the characteristic odor of the chicken and enhances the functional taste while enhancing the sensual preference of the chicken stir fry through the unique flavor. In addition, it lowers the health inhibition factors such as cholesterol contained in the chicken, and also prevents the rancidity of the fat, thereby improving the storage stability.

The hot pepper powder and red pepper powder are used to impart a spicy taste to the sauce, and the kind of the red pepper powder is not limited. The red pepper powder can be mixed with red pepper powder and thick red pepper powder. When the red pepper paste and red pepper powder are used together, it has an advantage that the taste of the sauce can be reduced and the color feeling can be improved.

The above-mentioned sugar and plum extract are used for imparting a sweet and savory taste to the sauce, and any of white sugar, yellow sugar, and brown sugar can be used, and any of the commercially available products of the plum extract can be used.

The soy sauce and salt are used to control the salinity of the sauce, and the type thereof is not limited.

The garlic, ginger, pepper powder, sake extract, seed oil, sesame oil and the like are generally used as a basic seasoning in marinade, and are used to remove the odor peculiar to the chicken and to enhance the richness.

In addition, if necessary, the seasoning may be further added.

1 to 10 parts by weight of black garlic powder, 1 to 10 parts by weight of coconut powder, 50 to 100 parts by weight of red pepper powder, 15 to 35 parts by weight of sugar, 30 to 50 parts by weight of plum extract 10 to 20 parts by weight of soy sauce, 10 to 20 parts by weight of salt, 25 to 40 parts by weight of garlic, 3 to 10 parts by weight of ginger, 1 to 10 parts by weight of pepper powder, 10 to 20 parts by weight of sesame oil, And 7 to 15 parts by weight of the spermatozoa of the present invention are preferable. When the proportion is out of this range, the sensory characteristics are poor, or the characteristic odor of the chicken can not be removed.

It is preferable that the sauce season be mixed with all of the above materials and aged at 5 to 10 ° C for 20 to 40 days so as to maximize the functionality and flavor as well as the ingredients.

Hereinafter, a method for producing a chicken stir-frying pan according to the present invention will be described.

The method of manufacturing a chicken frying pan according to the present invention comprises the steps of adding ginger and white roots to water and heating the chicken, adding the chicken to the chicken and heating the chicken, and washing the heated chicken with water, And a step of adding the extract of the cucumber to the chicken and the seasoning sauce for the chicken stir-fry, and then heating.

Add ginger and white radish into water, heat it, add chicken, and further heat.

First, prepare the chicken, remove the non-edible parts, and cut to the appropriate size. Clean it thoroughly with clean water.

Next, the white roots of ginger and coriander are added to water and heated to 90 to 100 ° C. Then, the washed chicken is added to the heated water, and then the chicken is further heated for 1 to 5 minutes to remove the fat, impurities, etc. of the chicken.

In this case, the amount of water, ginger, and white roots of the green ginger is not limited. The amount of water used is sufficient for the chicken to be sufficiently submerged. The white roots of ginger and green onion are 3 to 10 g and 20 ~ 50g is enough.

On the other hand, it is possible to further add the black garlic powder together with the white roots of ginger and green on the water. In this case, it is more effective in removing the fat and impurities of the chicken. The black garlic powder is preferably used in an amount of about 20 to 30 g based on one chicken.

Washing the heated chicken with water.

The heated chicken is taken out and cleaned with water to remove residual impurities.

To the washed chicken CJ  Adding the extracted liquid and the above-mentioned sauce, and then heating.

Next, a chicken broth is prepared by adding an extract of Cjimipon and the above-mentioned sauce to the washed chicken, and heating the broth. More specifically, after the above-described washed chicken, cucumber extract, and sauce are put into a pressure cooker, the cooked chicken is heated in a bulb and allowed to stand in a pressure cooker. However, it is not limited to such a method, but it is possible to cook the chicken sufficiently to be cooked by heating for 10 to 30 minutes while controlling the fire in a general pot, not a pressure cooker.

Herein, the cucumber extract is usually put in place of water, thereby improving the overall flavor, giving nutrition, preventing rancidity of fat, and preventing the rise of cholesterol due to ingestion of chicken . The cuiridium extract is obtained by adding 5 to 20 times by weight of water to at least one of bark, fruit, and leaf of Cucumis japonica and heating at 80 to 100 ° C for 5 to 20 hours. In addition, it is a matter of course that the bamboo shoots can be dried and pulverized in consideration of the extraction efficiency.

Since the sauce has been fully described above, a detailed description thereof will be omitted.

It is preferable that the amount of the cucumber extract and the amount of the sauce to be used is 100 to 500 parts by weight of the cucumber extract and 10 to 100 parts by weight of the safflower extract based on 100 parts by weight of the chicken, .

Meanwhile, in the preparation of the cucumber extract, 1 to 0.1 to 0.5 parts by weight of an alpha-hemmed garlic powder may be added to at least one of bark, fruit, and leaf of the cucurbitsum, and then the mixture may be extracted with water. Extracting further added alpha-malted garlic powder will maximize its flavor and functionality.

The chicken stir fry according to the present invention is excellent in taste and nutrition by being produced by the above-described method.

Hereinafter, the present invention will be described in more detail with reference to specific examples.

(Example 1)

60 grams of salt, 160 grams of salt, 160 grams of chopped garlic, 70 grams of minced garlic, 70 grams of chopped ginger, 50 grams of pepper powder, 150 grams of chopped garlic, 150 grams of black garlic, 45 grams of black garlic powder, 50 grams of red pepper powder, 330 grams of red pepper powder, , Sesame oil (85 g), soy sauce (110 g) and mushroom (120 g) were mixed and aged at 7 캜 for 30 days to prepare sauce sauce.

After putting 2 L of water into the pot, 5 g of ginger and 30 g of white roots of green onion were placed and heated to 100 캜. After removing the non-edible parts, one chicken (about 800g) cut into 8 layers was added, and the chicken was further heated for 3 minutes, and the heated chicken was taken out and washed with clean water.

Next, 2,300 g of the washed chicken, cucumber extract and 300 g of the sauce prepared above were introduced into a pressure cooker, and then heated to a temperature of 100 캜 or higher so that the inner pressure of the cooker was further increased. And further heated for 15 minutes with the internal temperature maintained at 100-120 ° C. to prepare a chicken stir-fry.

At this time, 10 parts by weight of water was added to the dried fruit of Curcuma longa, and the extract was extracted by filtration at 90 ° C for 10 hours.

(Example 2)

The same procedure as in Example 1 was carried out except that the black garlic powder was used instead of the black garlic powder at the time of preparing the sauce.

The above-described black garlic powder was gelled at 80 DEG C for 2 hours, dried at 60 DEG C for 1 hour, and pulverized to have a particle diameter of 3 mm. The mixture was then gelled at 80 DEG C for 2 hours, dried at 60 DEG C for 1 hour, pulverized to a particle diameter of 0.5 mm, and dried at 60 DEG C to have a water content of 3%.

(Example 3)

The same procedure as in Example 1 was carried out except that the extracts of Cucumis japonica and α-galactose powder were mixed at a ratio of 1: 0.2 by weight.

(Example 4)

The procedure of Example 1 was repeated except that water was used in place of the cucumber extract.

(Comparative Example 1)

The same procedure as in Example 4 was carried out except that the black marble powder was not used in the preparation of the sauce.

(Comparative Example 2)

The same procedure as in Example 4 was carried out except that the powder was not used in the preparation of the sauce.

(Comparative Example 3)

The same procedure as in Example 4 was carried out except that the black garlic powder and the coconut powder were not used in the preparation of the sauce.

(Test Example 1)

The sensory evaluation was carried out on Examples and Comparative Examples.

The sensory evaluation was conducted by a panel consisting of 20 adult men and women, and a 9-point scoring method (9: Very good, 7: Good, 5: Fair, 3: Poor, 1: Very poor ), And the results are shown in Table 1. < tb > < TABLE >

Results of Test Example 1 division flavor Texture Exterior incense Overall likelihood Example 1 7.8 7.5 7.3 7.2 7.5 Example 2 8.3 7.9 7.2 7.8 7.9 Example 3 8.2 7.8 7.3 7.9 8.0 Example 4 7.2 7.1 7.2 6.7 7.2 Comparative Example 1 6.2 6.0 7.0 4.5 5.9 Comparative Example 2 6.1 5.8 7.0 4.6 5.8 Comparative Example 3 5.0 4.9 6.5 3.4 5.0

As shown in Table 1, it was confirmed that the taste, texture, flavor and overall acceptability of Examples 1 to 4 were evaluated to be higher than those of Comparative Examples 1 to 3. However, there was no significant difference in appearance.

Therefore, it was confirmed that the chicken fried rice according to the present invention had excellent sensibility and taste.

(Test Example 2)

The cholesterol content of chicken broth prepared in the above Examples and Comparative Examples was measured and shown in Table 2 below.

First, 0.5 g of broth samples were mixed with chloroform: methanol: distilled water in a weight ratio of 1: 1: 0.9, and the mixture was placed in a separating funnel. After separation, 50 ml of chloroform was further added, the mixture was shaken, and then the chloroform layer was taken twice. The chloroform layers were collected, filtered, dehydrated by adding anhydrous sodium sulfate to the filtrate, filtered through a static flask, dried over a nitrogen bath in a water bath at 90 ° C, and the residue was dissolved in benzene and used as the test solution.

 The test solution was subjected to gas chromatography to measure cholesterol. The measurement conditions were as follows: column: HP-1 (5 cm × 0.25 mm × 0.52 μm film thickness), Carrier gas (helium) maintained at 5 psi, The temperature was maintained at 260 ° C, the detector temperature was 280 ° C, and the oven temperature was maintained at 220 ° C for 10 minutes, and then the temperature was raised by 10 ° C per minute and maintained at 280 ° C for 10 minutes.

Test Example 2 Results division Example 1 Example 2 Example 3 Example 4 Comparative Example 1 Comparative Example 2 Comparative Example 3 cholesterol
Content (mg / 100ml) 0.38 0.35 0.36 0.41 0.44 0.44 0.46

As shown in Table 2, all of Examples 1 to 4 were found to have lower cholesterol contents than Comparative Examples 1 to 3.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the scope of the present invention is not limited to the disclosed exemplary embodiments. It will also be appreciated that many modifications and variations will be apparent to those skilled in the art without departing from the scope of the present invention.

Claims (5)

1 to 10 parts by weight of alpha -egased black garlic powder, 1 to 10 parts by weight of caffeine powder, 50 to 100 parts by weight of red pepper powder, 15 to 35 parts by weight of sugar, 30 to 50 parts by weight of plum extract, 10 to 50 parts by weight of soy sauce 10 10 to 20 parts by weight of garlic, 25 to 40 parts by weight of garlic, 3 to 10 parts by weight of ginger, 1 to 10 parts by weight of pepper powder, 10 to 20 parts by weight of flavorings, 5 to 10 parts by weight of sesame oil, 15 parts by weight were mixed,
And fermenting at 5 to 10 ° C for 20 to 40 days. The sauce for chicken fried rice using black garlic and cheddarbon.

delete 3 to 10 g of ginger, 20 to 50 g of white roots and 20 to 30 g of black garlic were added to water based on one chicken, and the chicken was heated to 90 to 100 ° C., Further heating for 1 to 5 minutes,
Washing the heated chicken with water,
100 to 500 parts by weight of an extract of Cucumis japonica based on 100 parts by weight of the washed chicken,
1 to 10 parts by weight of alpha -egased garlic powder, 1 to 10 parts by weight of caffeine powder, 50 to 100 parts by weight of red pepper powder, 15 to 35 parts by weight of sugar, 30 to 50 parts by weight of plum extract, 20 to 40 parts by weight of garlic, 3 to 10 parts by weight of ginger, 1 to 10 parts by weight of pepper powder, 10 to 20 parts by weight of flavorings, 5 to 10 parts by weight of sesame oil, and 7 to 15 parts by weight of sesame oil. And 10 to 100 parts by weight of a sauce made by aging at 5 to 10 DEG C for 20 to 40 days, and heating the mixture;
Wherein the extract of Cucumis japonica is prepared by adding cucurbitan into water and then heating and filtering the mixture.
delete A chicken stir fry using black garlic and cheddarbon, which is produced by the method of claim 3.