KR102015193B1 - Manufacturing method of teriyaki sauce with mealworm and cricket - Google Patents
Manufacturing method of teriyaki sauce with mealworm and cricket Download PDFInfo
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- KR102015193B1 KR102015193B1 KR1020170177960A KR20170177960A KR102015193B1 KR 102015193 B1 KR102015193 B1 KR 102015193B1 KR 1020170177960 A KR1020170177960 A KR 1020170177960A KR 20170177960 A KR20170177960 A KR 20170177960A KR 102015193 B1 KR102015193 B1 KR 102015193B1
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Classifications
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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
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- A—HUMAN NECESSITIES
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- 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
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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
- A23L35/00—Food or foodstuffs not provided for in groups A23L5/00 – A23L33/00; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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Abstract
본발명은 고소애와 귀뚜라미를 첨가한 데리야끼 소스 제조방법에 관한 것으로, 고소애와 귀뚜라미 구운 분말과 양념을 혼합하여 데리야끼 소스를 제조하되,
상기 양념은 물, 간장, 미림, 양파, 통후추, 구운 닭 뼈, 다시마, 청주, 설탕, 물엿, 구운 대파, 마늘, 생강, 사과를 포함하는 것으로,
본 발명은 고소애, 귀뚜라미를 첨가한 데리야끼 소스와 같이 미래의 식량인 곤충을 적극 활용하며 영양적, 기능적으로 식품을 개발하여 현대적으로 식량의 문제와 영양적인 문제로 야기되는 질병에 관한 문제에 대한 현실적인 대안 책이 되며, 또한 보다 실용성 있고 효율적인 소스를 만들 수 있다. 이전의 데리야끼 소스와는 다르게 곤충 분말을 첨가한 영양적으로 풍부한 데리야끼 소스를 만들어 영양을 보완 해주며 고소애, 귀뚜라미로 인해 소스의 감칠맛과 고소한맛이 더욱 극대화 되어 희소성과 가치성을 가진 하나의 데리야끼 소스가 완성된다. 이러한 영양적인 데리야끼 소스를 사용하여 병원의 환자식 등에 활용, 영양적, 기능적 식품을 원하거나 개성 있는 소스를 찾는 현대인에게 성별, 나이 구분 없이 모두 활용 가능한 소스이다. 또한 상업적으로 많은 가치성, 희소성, 경제성, 효율성을 띄고 있다.The present invention relates to a method of manufacturing teriyaki sauce with kosaea and crickets, and to preparing teriyaki sauce by mixing roasted powder and seasoning with kosaae and crickets,
The seasoning includes water, soy sauce, mirin, onions, pepper, grilled chicken bones, kelp, sake, sugar, starch syrup, roasted green onions, garlic, ginger, apples,
The present invention actively utilizes insects that are food of the future, such as Teriaki sauce, which has been added to cherries and crickets, and develops foods nutritionally and functionally to solve problems related to food problems and diseases caused by nutritional problems. It becomes a realistic alternative and can also make the source more practical and efficient. Unlike the former teriyaki sauce, it makes nutritionally rich teriyaki sauce with added insect powder to supplement the nutrition, and the sweetness and savory taste of the sauce is maximized by the sweetness and cricket, so it is one teriyaki sauce with scarcity and value. Is completed. This nutritional teriyaki source can be used for patient foods in hospitals, and it is a source that can be used by both men and women regardless of gender and age for nutritional and functional foods or seeking a unique source. It is also commercially valuable, scarce, economical and efficient.
Description
본발명은 고소애와 귀뚜라미를 첨가한 데리야끼 소스 제조방법에 관한 것으로, 보다 상세하게는 고소애와 귀뚜라미 구운 분말과 양념을 혼합하여 영양이 풍부하고 감칠맛과 고소한맛이 증진된 데리야끼 소스에 관한 것이다.The present invention relates to a method of preparing teriyaki sauce with kosaea and crickets, and more particularly, to teriyaki sauce with rich nutrition and rich flavor and savory taste by mixing roasted powder with seasonings and crickets.
경제 발전 및 4차 산업 혁명으로 인해 새로운 시대가 펼쳐진 현대 사회는 식문화와 세계의 가치관, 트렌드가 급속도로 변해 가고 있다. 빠른 발전과 식품의 소비 패턴이 편의성과 시간절약형으로 급격히 바뀌고 있는 지금 새로운 문제인 식량과 질병 등 여러 가지 문제가 세계적으로 부각 되어지고 있는 상황이다. 이러한 현상로 인해 유엔식량농업기구는 2013년 5월 곤충을 유망한 미래 식량으로 꼽았다. 곤충에 대해 초점을 두며 곤충의 영양적 효능과 식품에 대한 활용성을 알아보며 곤충을 식품에 활용함으로써 절감되는 경제적 비용이과 상업적인 가치성을 검토된다.The modern era of economic development and the Fourth Industrial Revolution has brought about a rapid change in food culture, world values and trends. As the rapid development and the consumption pattern of food are rapidly changing to convenience and time saving, various problems such as food and disease are emerging all over the world. Because of this phenomenon, the Food and Agriculture Organization of the United Nations selected insects as a promising future food in May 2013. Focusing on insects, the nutritional efficacy of the insects and their applicability to food are examined, and the economic costs and commercial value saved from using them in food are reviewed.
각광 받는 미래 식품을 곤충으로 언급 한 뒤 그에 대한 섭취 방법이나 기피하는 대다수의 사람들에게 알맞은 식품연구나 개발이 많이 미흡한 상황이다. 또한 지금까지의 곤충을 음식에 활용하는 사례나 연구는 많이 미흡한 상태이다. 타 국에선 곤충을 과자에 넣어 판매되는 식품을 개발되어 출품 되고 있는 사례도 있다. 하지만 곤충을 소스에 첨가하여 연구, 개발된 사례는 공식적으로는 없다. 소스와 한방재료, 과일에 대한 연구는 활발히 진행 되어 지고 있지만 곤충을 가미하는 연구는 사실상 미미하다고 볼 수 있다. There is a lack of research and development of food suitable for the majority of people who refer to the future food as an insect and then avoid or consume it. In addition, many cases and studies of using insects in food have been insufficient. In other countries, there are cases in which insects are put into snacks and sold. However, there have been no official studies of insects added to sauces. Although research on sauces, herbal ingredients, and fruits is being actively conducted, research on adding insects is virtually insignificant.
곤충 분말을 사용하여 소스에 첨가하면 소량의 분말로 좋은 효과를 개발 할 수 있기 때문에 곤충 분말을 첨가한 소스는 미래 식량 곤충에 대해 적합한 개발이다. 일반적인 데리야끼는 닭이나 여러 가지 뼈, 폐기되는 부위를 모아 간장 설탕 생강 등과 함께 장시간 끓여내는 소스 이다. 미각적인 부분에선 누구나 호의 적으로 생각하는 소스이며 운영되는 업장에서의 폐기율이 없어진다. 그러므로 어느 나라에서나 사랑받고 있는 소스이다. 하지만 식사를 거르며 영양의 불균형을 이루는 현대의 식문화에서 영양적인 부분으로 보완 해줄 필요가 있다. Sources added with insect powders are a suitable development for future food insects, because adding them to sauces using insect powders can develop a good effect with a small amount of powder. Common teriyaki is a sauce that is cooked for a long time with chicken, various bones, and discarded parts, with soy sugar and ginger. In the sense of taste, everyone is a favorable source and there is no disposal rate in the farm. Therefore, it is a source that is loved in any country. However, it is necessary to supplement the nutritional part of the modern food culture, which filters out the nutritional imbalance.
일례로서 공개특허공보 공개번호 10-2011-0035210호에는 상기 각종 꼬치용 정육 재단 단계(110); 상기 각종 야채 재단 후 정육과 함께 꼬치 결합 단계(120); 상기 초벌양념장 제조단계(130); 상기 꼬치 초벌 숙성 단계(140); 상기 초벌구이 제조단계(150); 상기 후벌소스 제조단계(160); 상기 후벌 양념 소스에 2차 숙성 및 냉동 단계(170); 상기 제조 공정을 포함하여 제조된 꼬치류 식품이 공개되어 있다.As an example, Korean Laid-Open Patent Publication No. 10-2011-0035210 discloses various kinds of meat cut stages 110 for skewers; Skewer bonding step 120 with the meat after the various vegetable cutting; The first seasoning sauce manufacturing step 130; The skewer primitive ripening step 140; The first roasting manufacturing step 150; The hub sauce manufacturing step (160); Secondary ripening and freezing in the sauce seasoning sauce 170; The skewered food produced including the manufacturing process is disclosed.
또한, 등록특허공보 등록번호 10-1716766호에는 쌀겨 100 중량부에 대하여, 쑥 14~16 중량부, 부추 14~16 중량부, 칡 14~16중량부, 헛개나무 14~16 중량부, 청국장 14~16 중량부, 시금치 14~16 중량부, 양파 14~16 중량부를 포함하는 사료조성물을 1일 3회 귀뚜라미에 급여하되, 1회 급여시마다 각 마리당 0.005~0.02 g씩 급여하며, 상기 귀뚜라미는, 온도가 27~32℃이고, 습도가 60~75%이며, 빛은 하루 기준 10시간 조명, 14시간 암흑으로 조절하여 사육되며, 류신 4~5 %, 트레오닌 2.5~3 %, 메티오닌 0.8~1 %, 히스티딘 1.5~1 %, 비타민A 0.013~0.015 %, 비타민B군 1.55~1.6 %, 비타민C 1.02~1.05 %, 베타카로틴 0.85~0.9 %를 포함함으로써 간기능에 관여하는 유효성분의 함량이 증대된 것을 특징으로 하는 귀뚜라미 사육방법이 공개되어 있다.In addition, Patent Publication No. 10-1716766 No. 100 parts by weight of rice bran, 14 to 16 parts by weight of mugwort, 14 to 16 parts by weight of leek, 14 to 16 parts by weight, 14 to 16 parts by weight of liana, 14 Feed composition containing ~ 16 parts by weight, 14-16 parts by weight of spinach, 14-16 parts by weight of onions to crickets three times a day, each time feeds 0.005 ~ 0.02 g per horse, the crickets, Temperature is 27 ~ 32 ℃, humidity is 60 ~ 75%, light is bred in 10 hours lighting, 14 hours dark, leucine 4-5%, threonine 2.5-3%, methionine 0.8-1% It contains 1.5 ~ 1% of histidine, 0.013 ~ 0.015% of vitamin A, 1.55 ~ 1.6% of vitamin B group, 1.02 ~ 1.05% of vitamin C, and 0.85 ~ 0.9% of beta-carotene. Cricket breeding method characterized in that is disclosed.
그러나 데리야끼 소스의 영양적인 연구와 개발은 계속 진행 중에 있지만 데리야끼의 영양이 적고 고소함이나 감칠맛이 떨어졌고, 특히 고소애나 귀뚜라미와 같은 곤충을 이용해 개발한 사례는 아직 없었다.However, while the nutritional research and development of teriyaki sauce is ongoing, the teriyaki sauce is less nutritious and less nutritious and tasteless, and has not been developed using insects such as orphans or crickets.
따라서 본 발명은 이러한 영양적인 부분과 미각적인 부분을 부각시켜 특색 있는 데리야끼 소스를 개발하기 위해 미래식량인 고소애, 귀뚜라미, 특히 쌍별 귀뚜라미 분말을 첨가하여 고소한 맛, 담백한 맛, 영양소등 을 보충해주어 현대인에게 건강하면서도 개성 있는 맛을 가진 새로운 데리야끼 소스가 만들어진다. 또한 곤충을 분말화 하여 식품에 첨가하여 개발하는 제품은 곤충에 대한 기피성을 완화 시킬 수 있는 것이다. 불균형적인 식사와 인스턴트 식사를 많이 하여 각종 질병들이 많이 발병하는 요즘 현대인들에게 보다 높고 알찬 영양소와 개성 있는 소스를 제공 하여 환자식, 건강식으로 자리를 잡아 건강하게 즐길 수 있는 소스가 될 것입니다. 상업적으로 또한 소량의 고소애와 쌍별 귀뚜라미의 분말사용 으로 하여금 다른 합성 조미료, 감미료를 줄이고 고소한 맛, 감칠맛을 증진 시키는 경제적이며 개성 있는 메뉴개발을 가능하게 한다.Therefore, the present invention supplements the savory taste, light taste, nutrients by adding future foods such as Goaeae, Cricket, especially twin cricket powder, to develop the characteristic teriyaki sauce by highlighting these nutritional and tasteful parts. A new teriyaki sauce is made with a healthy and unique taste. In addition, products developed by powdering insects and adding them to foods can alleviate the avoidance of insects. With many unbalanced meals and instant meals, many diseases are developed. Nowadays, people will be able to enjoy high-quality, nutritious and unique sauces for their patients and health. Commercially, the use of small amounts of gourds and powdered pairs of crickets also enables the development of economical and individualized menus that reduce other synthetic seasonings and sweeteners and enhance the flavor and flavor.
본발명은 고소애와 귀뚜라미를 첨가한 데리야끼 소스 제조방법에 관한 것으로, 고소애와 귀뚜라미 구운 분말과 양념을 혼합하여 데리야끼 소스를 제조하는 것을 특징으로 한다.The present invention relates to a method of manufacturing teriyaki sauce with kosaae and crickets, characterized in that teriyaki sauce is prepared by mixing roasted powder and seasonings with kosaae and crickets.
또한, 상기 양념은 물, 간장, 미림, 양파, 통후추, 구운 닭 뼈, 다시마, 청주, 설탕, 물엿, 구운 대파, 마늘, 생강, 사과를 포함하는 것을 특징으로 한다.In addition, the seasoning is characterized in that it comprises water, soy sauce, mirin, onions, pepper, grilled chicken bones, kelp, sake, sugar, starch syrup, roasted green onions, garlic, ginger, apples.
또한, 상기 고소애와 쌍별 귀뚜라미 구운 분말과 함께 가쓰오부시를 더 추가하되, 일정시간이 지나면 채를 이용하여 가쓰오부시를 걸러내는 것을 특징으로 한다.In addition, while adding the Katsuobushi together with the Gosae and the pair of crickets baked powder, it is characterized by filtering the Katsuobushi using a stick after a certain time.
따라서 본 발명은 고소애, 귀뚜라미를 첨가한 데리야끼 소스와 같이 미래의 식량인 곤충을 적극 활용하며 영양적, 기능적으로 식품을 개발하여 현대적으로 식량의 문제와 영양적인 문제로 야기되는 질병에 관한 문제에 대한 현실적인 대안 책이 되며, 또한 보다 실용성 있고 효율적인 소스를 만들 수 있다. 이전의 데리야끼 소스와는 다르게 곤충 분말을 첨가한 영양적으로 풍부한 데리야끼 소스를 만들어 영양을 보완 해주며 고소애, 쌍별 귀뚜라미로 인해 소스의 감칠맛과 고소한맛이 더욱 증진 되어 희소성과 가치성을 가진 하나의 데리야끼 소스가 완성된다. 이러한 영양적인 데리야끼 소스를 사용하여 병원의 환자식 등에 활용, 영양적, 기능적 식품을 원하거나 개성 있는 소스를 찾는 현대인에게 성별, 나이 구분 없이 모두 활용 가능한 소스이다. 또한 상업적으로 많은 가치성, 희소성, 경제성, 효율성을 띄고 있다.Therefore, the present invention actively utilizes insects, which are food of the future, such as teriyaki sauce, which has been added to pineapples and crickets, and develops foods nutritionally and functionally to solve problems related to food problems and diseases caused by nutritional problems in modern times. It can be a realistic alternative, and can make a more practical and efficient source. Unlike previous teriyaki sauces, it makes nutritionally rich teriyaki sauce supplemented with insect powder to supplement the nutrition. The source is complete. This nutritional teriyaki source can be used for patient foods in hospitals, and it is a source that can be used by both men and women regardless of gender and age for nutritional and functional foods or seeking a unique source. It is also commercially valuable, scarce, economical and efficient.
본발명은 고소애와 귀뚜라미를 첨가한 데리야끼 소스 제조방법에 관한 것으로, 고소애와 귀뚜라미 구운 분말과 양념을 혼합하여 데리야끼 소스를 제조하는 것을 특징으로 한다.The present invention relates to a method of manufacturing teriyaki sauce with kosaae and crickets, characterized in that teriyaki sauce is prepared by mixing roasted powder and seasonings with kosaae and crickets.
또한, 상기 양념은 물, 간장, 미림, 양파, 통후추, 구운 닭 뼈, 다시마, 청주, 설탕, 물엿, 구운 대파, 마늘, 생강, 사과를 포함하는 것을 특징으로 한다.In addition, the seasoning is characterized in that it comprises water, soy sauce, mirin, onions, pepper, grilled chicken bones, kelp, sake, sugar, starch syrup, roasted green onions, garlic, ginger, apples.
또한, 상기 고소애와 귀뚜라미 구운 분말과 함께 가쓰오부시를 더 추가하되, 일정시간이 지나면 채를 이용하여 가쓰오부시를 걸러내는 것을 특징으로 한다.In addition, while the katsuobushi and the cricket baked powder is further added, it is characterized by filtering the Katsuobushi using a stick after a certain time.
각 곤충별 효능은 다음과 같다. The efficacy of each insect is as follows.
고소애 - 50g이 함유돼 있어 육류를 대체하는 미래식량으로 각광받고 있다. 단백질과 불포화지방산 함량이 높아 심혈관 질환예방에 탁월한 효과가 있다.Gosoae-It contains 50g and is in the spotlight as a future food substitute for meat. High protein and unsaturated fatty acid content is excellent in preventing cardiovascular disease.
귀뚜라미(쌍별 귀뚜라미) - 동맥경화 심혈관 질환을 예방해주며 체내에 칼슘흡수와 항암효과에 좋으며 면역세포 생산에 작용을 촉진 한다. Cricket (paired cricket)-Prevents arteriosclerosis cardiovascular disease, is good for calcium absorption and anti-cancer effect in the body, and promotes the action of immune cell production.
고소애 및 귀뚜라미 구운분말에 양념을 혼합하되, 양념은 큰 냄비에 넣어 중약 불로 끓여 준 후 식힌 것이다. 혼합비는 고소애 및 귀뚜라미 구운분말 100중량부에 대하여, 양념으로서 물 2000 ~ 6000중량부, 간장 1200 ~ 3600중량부, 미림 700 ~ 2100중량부, 양파 300 ~ 600중량부, 통후추 7 ~ 21중량부, 구운 닭 뼈 150 ~ 450중량부, 다시마 5 ~ 15중량부, 청주 300 ~ 900중량부, 설탕 500 ~ 1500중량부, 물엿 500 ~ 1500중량부, 구운 대파 150 ~ 450중량부, 마늘 75 ~ 225중량부, 생강 25 ~ 75중량부, 사과 200 ~ 600중량부를 혼합한다. 이때 상기 고소애와 귀뚜라미 분말의 혼합비율은 중량비로 50 ~ 70 : 30 ~ 50이다. 최적치는 60 : 40이다.Seasonings and crickets should be mixed with roasted powder, but seasonings are put in a large pot and boiled over medium heat and cooled. The mixing ratio is 2000 to 6000 parts by weight of water, 1200 to 3600 parts by weight of soy sauce, 700 to 2100 parts by weight, 700 to 2100 parts by weight of onion, 300 to 600 parts by weight of onion, and 7 to 21 parts by weight of pepper, based on 100 parts by weight of Goae and cricket baked powder , Baked chicken bone 150 ~ 450 parts by weight, kelp 5 ~ 15 parts by weight, sake 300 ~ 900 parts by weight, sugar 500 ~ 1500 parts by weight, starch syrup 500 ~ 1500 parts by weight, roasted leek 150 ~ 450 parts by weight, garlic 75 ~ 225 Parts by weight, ginger 25-75 parts by weight, apples 200-600 parts by weight is mixed. At this time, the mixing ratio of the goeae and cricket powder is 50 ~ 70: 30 ~ 50 by weight. The optimal value is 60:40.
다른 실시례로서 고소애 및 귀뚜라미 구운분말과 가쓰오부시와 양념을 함께 넣는 것으로, 혼합비는 고소애 및 귀뚜라미 구운분말 100중량부에 대하여, 가쓰오부시 80 ~ 120중량부, 양념으로서 물 2000 ~ 6000중량부, 간장 1200 ~ 3600중량부, 미림 700 ~ 2100중량부, 양파 300 ~ 600중량부, 통후추 7 ~ 21중량부, 구운 닭 뼈 150 ~ 450중량부, 다시마 5 ~ 15중량부, 청주 300 ~ 900중량부, 설탕 500 ~ 1500중량부, 물엿 500 ~ 1500중량부, 구운 대파 150 ~ 450중량부, 마늘 75 ~ 225중량부, 생강 25 ~ 75중량부, 사과 200 ~ 600중량부를 혼합한다. 이때 1분 ~ 1분30초가 지나면 채를 이용하여 가쓰오부시를 걸러 낸다. 고소애와 귀뚜라미 분말의 혼합비율은 마찬가지로 중량비로 50 ~ 70: 30 ~ 50이다. 최적치는 60 : 40이다.As another embodiment, by putting together the seasoned and cricket baked powder and Katsuobushi, seasoning, the mixing ratio is 80 to 120 parts by weight of Katsuobushi, 2000 to 6000 parts by weight water as seasoning , Soy sauce 1200-3600 parts, Mirim 700-2100 parts, Onions 300-600 parts, Whole pepper 7-21 parts, Grilled chicken bones 150-450 parts, Kelp 5-15 parts, Cheongju 300-900 parts 500 parts by weight of sugar, 500 to 1500 parts by weight of starch syrup, 150 to 450 parts by weight of roasted leeks, 75 to 225 parts by weight of garlic, 25 to 75 parts by weight of ginger, and 200 to 600 parts by weight of apples. After 1 minute to 1 minute and 30 seconds, filter out the Katsuobushi with a stick. The blending ratio of Goeae-ae and Cricket powder is similarly 50 to 70: 30 to 50 by weight. The optimal value is 60:40.
- 고소애, 귀뚜라미를 첨가한 데리야끼 소스의 조리법-Recipe for Teriyaki Sauce with Goeae, Cricket
조리방법은 닭 뼈를 오븐 200℃ 40분 동안 갈색이 나도록 구워 준다.How to cook grill chicken bones brown for 40 minutes at 200 ℃ oven.
대파는 직화로 한번 살짝 태우듯이 구워 준다.The leeks are grilled just like a fire once.
고소애, 귀뚜라미 분말은 오븐 170 ~ 190℃ 2~ 3분 동안 고소한 냄새가 나도록 구워 준다. 최적치는 180℃에서 2분 정도이다.Bitterness, cricket powder is baked in the oven 170 ~ 190 ℃ 2-3 minutes to smell the savory. The optimal value is about 2 minutes at 180 ° C.
물, 간장, 미림, 양파, 통후추, 구운 닭 뼈, 다시마, 청주, 설탕, 물엿, 구운 대파, 마늘, 생강, 사과를 큰 냄비에 넣어 중약 불로 끓여 준다.Put water, soy sauce, mirin, onion, pepper, grilled chicken bone, kelp, sake, sugar, starch syrup, roasted leek, garlic, ginger, and apple in a large pot and boil over medium heat.
3시간 가량이 지나고 색이 진해지며 농도가 조금 생기면 불을 끈다.After about 3 hours, the color becomes darker, and when a little concentration is turned off.
불을 끈 상태에서 구운 곤충 분말과 가쓰오부시를 넣는다.Add roasted insect powder and Katsuobushi with the fire off.
50초 ~ 1분30초가 지나면 채를 이용하여 가쓰오부시를 걸러 낸다. 최적치는 1분이다.After 50 seconds to 1 minute and 30 seconds, filter out the Katsuobushi with a stick. The optimal value is 1 minute.
소스를 얼음볼에 넣어 빠르게 식혀 준다.Place the sauce in an ice ball to cool it quickly.
시뇌를 이용하여 식은 소스를 걸러서 완성해준다.Use the brain to filter out the chilled sauce.
따라서 본 발명은 고소애, 귀뚜라미를 첨가한 데리야끼 소스와 같이 미래의 식량인 곤충을 적극 활용하며 영양적, 기능적으로 식품을 개발하여 현대적으로 식량의 문제와 영양적인 문제로 야기되는 질병에 관한 문제에 대한 현실적인 대안 책이 되며, 또한 보다 실용성 있고 효율적인 소스를 만들 수 있다. 이전의 데리야끼 소스와는 다르게 곤충 분말을 첨가한 영양적으로 풍부한 데리야끼 소스를 만들어 영양을 보완 해주며 고소애, 귀뚜라미로 인해 소스의 감칠맛과 고소한맛이 더욱 극대화 되어 희소성과 가치성을 가진 하나의 데리야끼 소스가 완성된다. 이러한 영양적인 데리야끼 소스를 사용하여 병원의 환자식 등에 활용, 영양적, 기능적 식품을 원하거나 개성 있는 소스를 찾는 현대인에게 성별, 나이 구분 없이 모두 활용 가능한 소스이다. 또한 상업적으로 많은 가치성, 희소성, 경제성, 효율성을 띄고 있는 가치 있는 소스이다.Therefore, the present invention actively utilizes insects, which are food of the future, such as teriyaki sauce, which has been added to pineapples and crickets, and develops foods nutritionally and functionally to solve problems related to food problems and diseases caused by nutritional problems in modern times. It can be a realistic alternative, and can make a more practical and efficient source. Unlike the former teriyaki sauce, it makes nutritionally rich teriyaki sauce with added insect powder to supplement the nutrition, and the sweetness and savory taste of the sauce is maximized by the sweetness and cricket, so that the teriyaki sauce is rare and valuable Is completed. This nutritional teriyaki source can be used for patient foods in hospitals, and it is a source that can be used by both men and women regardless of gender and age for nutritional and functional foods or seeking a unique source. It is also a valuable source of commercial value, scarcity, economics and efficiency.
Claims (3)
상기 양념은 물, 간장, 미림, 양파, 통후추, 구운 닭 뼈, 다시마, 청주, 설탕, 물엿, 구운 대파, 마늘, 생강, 사과를 포함하는 것이며,
상기 고소애 및 귀뚜라미 구운분말에 양념을 혼합하되, 양념은 냄비에 넣어 불로 끓여 준 후 식힌 것으로, 혼합비는 고소애 및 귀뚜라미 구운분말 100중량부에 대하여, 양념으로서 물 2000 ~ 6000중량부, 간장 1200 ~ 3600중량부, 미림 700 ~ 2100중량부, 양파 300 ~ 600중량부, 통후추 7 ~ 21중량부, 구운 닭 뼈 150 ~ 450중량부, 다시마 5 ~ 15중량부, 청주 300 ~ 900중량부, 설탕 500 ~ 1500중량부, 물엿 500 ~ 1500중량부, 구운 대파 150 ~ 450중량부, 마늘 75 ~ 225중량부, 생강 25 ~ 75중량부, 사과 200 ~ 600중량부를 혼합하고, 상기 고소애와 귀뚜라미 분말의 혼합비율은 중량비로 50 ~ 70 : 30 ~ 50인 것이며,
상기 고소애, 귀뚜라미를 첨가한 데리야끼 소스의 조리방법은 물, 간장, 미림, 양파, 통후추, 구운 닭 뼈, 다시마, 청주, 설탕, 물엿, 구운 대파, 마늘, 생강, 사과를 냄비에 넣어 불로 끓여 주고, 3시간이 지나고 색이 진해지며 일정 농도가 생기면 불을 끄고, 불을 끈 상태에서 구운 곤충 분말과 가쓰오부시를 넣고, 50초 ~ 1분30초가 지나면 채를 이용하여 가쓰오부시를 걸러 내며, 소스를 얼음볼에 넣어 빠르게 식혀 주고, 식은 소스를 걸러서 완성되되, 닭 뼈를 오븐 200℃ 40분 동안 갈색이 나도록 구워주고, 대파는 직화로 구워 주고, 고소애, 귀뚜라미 분말은 오븐에서 170 ~ 190℃ 온도로 2~ 3분 동안 고소한 냄새가 나도록 구워 주는 것을 특징으로 하는 고소애와 귀뚜라미를 첨가한 데리야끼 소스 제조방법
In the method of preparing Teriyaki sauce containing Kosoae and Cricket, which is made of Teriyaki Sauce by mixing roasted powder and seasoning,
The seasonings include water, soy sauce, mirin, onions, pepper, grilled chicken bones, kelp, sake, sugar, syrup, roasted green onions, garlic, ginger, and apples,
Seasoning is mixed with the roasted powder of goeae and crickets, but the seasoning is cooled after boiling in a saucepan with a fire, the mixing ratio with respect to 100 parts by weight of roasted powder of goeae and crickets, as a seasoning 2000 ~ 6000 parts by weight, soy sauce 1200 ~ 3600 parts by weight, Mirim 700 ~ 2100 parts, onion 300 ~ 600 parts, whole pepper 7 ~ 21 parts, roasted chicken bones 150 ~ 450 parts, kelp 5 ~ 15 parts, sake 300 ~ 900 parts, sugar 500 to 1500 parts by weight, starch syrup 500 to 1500 parts by weight, baked leek 150 to 450 parts by weight, garlic 75 to 225 parts by weight, ginger 25 to 75 parts by weight, apples 200 to 600 parts by weight of the pineapple and cricket powder The mixing ratio is 50 to 70: 30 to 50 by weight,
The method of cooking teriyaki sauce with the above-mentioned pears and crickets is water, soy sauce, onions, onions, peppers, roasted chicken bones, kelp, sake, sugar, starch syrup, roasted green onions, garlic, ginger, and apples. After 3 hours, the color becomes darker, and when a certain concentration occurs, turn off the fire, add the insect powder and Katsuobushi baked with the fire off, and filter out Katsuobushi using a stick after 50 seconds to 1 minute 30 seconds. Place the sauce in an ice ball to cool it quickly, filter the chilled sauce and finish it, bake the chicken bone in an oven at 200 ℃ for 40 minutes, roast the leek in a fire, and cut the pineapple and cricket powder in the oven 170 ~ 190 Method of preparing teriyaki sauce with Goaeae and crickets, characterized by baking for 2 ~ 3 minutes at temperature ℃
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