KR102361310B1 - A method of manufacturing the sauce for fried chicken - Google Patents

Abstract

The present invention relates to a method for producing a fried chicken sauce, comprising the steps of: (a) heating a first mixture of Astragalus and Angelica keis put in water to prepare Astragalus Angelica; (b) preparing a second mixture in which starch syrup, fructose, soy sauce, sodium glutamate, refined salt, brewing vinegar and caramel color are added to the Astragalus radish water prepared in step (a); (c) the step of heating until the temperature of the second mixture prepared in step (b) reaches 100 ° C: and (d) after step (c), ground garlic is added to the second mixture It relates to a method for producing a fried chicken sauce comprising the steps.

Description

A method of manufacturing the sauce for fried chicken

The present invention relates to a method for preparing a sauce that can be applied and tasted on fried chicken, so that even after the chicken is fried in oil, it is possible to minimize the smell of chicken and further maximize the umami of the fried chicken. , Ginger juice and garlic juice are added to a certain amount of water and heated, and after removal of Astragalus and Angelica root, starch syrup, fructose, soy sauce, sodium glutamate, refined salt, brewed vinegar, caramel coloring, etc. are added. It relates to a method for preparing the sauce.

Chicken is one of the favorite snacks of all ages, and the consumption rate of chicken in Korea is quite high compared to other countries. Therefore, it is not an exaggeration to say that the chicken business accounts for the largest scale among the food service industry.

On the other hand, specialty stores that sell fried chicken have developed a sauce that differentiates the taste so that it can be applied to barbecues or fried chicken or eaten with dipping.

As living standards improve, consumers' tastes are becoming more diverse and demanding. Accordingly, the sauces that can be applied to fried chicken are also diversifying.

Let's look at the prior art, Republic of Korea Patent Registration No. 10-0378178.

The prior art relates to a method for producing a barbecue and fried chicken sauce that allows the original flavor of a barbecued product or fried chicken product to be maintained and the taste to be further improved.

In the process of manufacturing fried chicken by processing chicken and then frying it in oil, in spite of going through several processes to minimize the unique smell of chicken, when you eat fried chicken prepared by frying in oil, it is still unique to chicken There is still a problem that discomfort is felt due to the smell of food.

In spite of these problems of chicken's inherent miscellaneous smell, the prior art discloses only the technical characteristics of producing a fried chicken sauce that can maintain only the unique flavor of fried chicken, and minimizes the inherent miscellaneous smell of fried chicken. The technical characteristics of the fried chicken sauce that can maximize the umami taste are not disclosed.

In order to solve the problem according to the above-mentioned prior art, when eating fried chicken, it is possible to maximize the taste in the mouth by minimizing the inherent odor of the chicken that remains after frying while at the same time increasing the umami How to prepare a fried chicken sauce would like to provide

In order to solve the problems of the prior art described above, the method for producing a fried chicken sauce according to the present invention includes the steps of: (a) heating a first mixture of astragalus and angelicae in a state of being put in water to prepare astragalus angela water; (b) preparing a second mixture in which starch syrup, fructose, soy sauce, sodium glutamate, refined salt, brewing vinegar and caramel color are added to the Astragalus radish water prepared in step (a); (c) the step of heating until the temperature of the second mixture prepared in step (b) reaches 100 ° C: and (d) after step (c), ground garlic is added to the second mixture includes steps.

Preferably, in step (a), ginger and garlic are heated in a state in which the ginger and garlic are added to the first mixture to prepare Hwanggi Angelica water.

Preferably, in step (a), ginger juice and garlic juice are heated in a state in which they are added to the first mixture to prepare Hwanggi Angelica water.

Preferably, in step (a), (a-1) the step of heating the first mixture in a state in which the ginger juice, garlic juice, astragalus and angelfish are added to the water for a predetermined time; And (a-2) after step (a-1), a step in which Astragalus and Angelica lily, which are solid substances, are removed from the first mixture,

The ginger juice is a juice extracted from 0.01 to 0.10 parts by weight of ginger with respect to 100 parts by weight of the water, and the garlic juice is a juice extracted from 40 to 60 parts by weight of garlic based on 100 parts by weight of the water, The weight part of the astragalus with respect to 100 parts by weight of water is 0.01 to 0.05, and the weight part of the angelfish with respect to 100 parts by weight of water is 0.01 to 0.05.

Preferably, in the step (a), the first mixture is heated until the weight part of the Astragalus perilla plant is 55 to 65 with respect to 100 parts by weight of the water,

With respect to 100 parts by weight of the Astragalus radish water, the weight part of the starch syrup is 480 to 500, the weight part of the fructose is 420 to 440, the weight part of the soy sauce is 260 to 280, and the weight part of the sodium glutamate is 35 to 45 , The weight part of the refined salt is 40 to 45, the weight part of the brewed vinegar is 35 to 45, and the weight part of the caramel color is 1 to 5 parts by weight.

Due to the above-mentioned problem-solving means, when the prepared sauce is applied to fried chicken, the unique smell of chicken can be minimized, and furthermore, the degree of umami, the taste that fried chicken attracts in the mouth, is maximized along with the subtle one-way from Astragalus and Angelica keiskei. It can be eaten in state.

1 is a flowchart for a method of manufacturing a fried chicken sauce according to the present invention.

Hereinafter, preferred embodiments of the method according to the present invention will be described with reference to the accompanying drawings. In addition, the terms to be described later are terms defined in consideration of functions in the present invention, which may vary according to the intention or custom of a user or operator. Therefore, definitions of these terms should be made based on the content throughout this specification.

1. How to make fried chicken sauce

S100: a step in which the first mixture is prepared

Astragalus, Angelica, ginger, and garlic are added to water to prepare a first mixture. Ginger and garlic may be added whole or in a ground form. Preferably, it may be added in the form of a certain amount of ginger or garlic juice.

Looking at the amount of Astragalus, Angelica, ginger, and garlic added to water, it is preferable that the weight part of Astragalus added with respect to 100 parts by weight of water is 0.01 to 0.05. In the case of Angelica, it is preferably 0.01 to 0.05 parts by weight based on 100 parts by weight of water.

In the case of ginger, 0.01 to 0.1 parts by weight is preferably added with respect to 100 parts by weight of water, but when it is added in the form of a juice, 0.01 to 0.1 parts by weight of ginger is added to 100 parts by weight of water. This is preferable.

In the case of garlic, 45 to 55 parts by weight is preferably added with respect to 100 parts by weight of water, but when it is added in the form of a juice, 45 to 55 parts by weight of garlic corresponding to 100 parts by weight of water is added. This is preferable.

As a first example, a first mixture was prepared by adding only 150 g of Hwanggwi and 150 g of Angelica in 10 kg of water.

As a second example, a first mixture was prepared by adding 500 g of whole ginger and 5 kg of whole garlic in addition to 150 g of Hwanggwi and 150 g of Angelica in 10 kg of water.

As a third example, a first mixture was prepared by adding 150 g of Hwanggwi and 150 g of Angelica to 10 kg of water, extracting 500 g of ginger, and squeezing 5 kg of garlic.

S200: Step of heating the first mixture to a certain amount

The first mixture is heated to a certain amount. That is, the water contained in the first mixture is evaporated and heated until the total amount becomes a certain amount.

Here, a predetermined amount is heated until the amount of Astragalus and Angelica keis, which are solids after being heated, becomes 55 to 65 parts by weight based on 100 parts by weight of the initial water. That is, by continuously heating at 100 ° C., the water contained in the first mixture is evaporated, and eventually, the first mixture in a state in which solid Astragalus and Angelica are removed is 55 to 65 parts by weight based on 100 parts by weight of water. .

Example 1, Example 2, and Example 3 were all heated until the first mixture in a state in which the solid Astragalus and Angelicae were removed to about 6 kg.

S300: Step in which Hwanggi Angelica is prepared

As described above, the amount of Astragalus astragalus and Angelica keis removed from the first mixture is preferably 55 to 65 parts by weight based on 100 parts by weight of water.

In Example 1, Example 2, and Example 3, solid Astragalus and Angelica keis were removed from the first mixture of a certain amount in a heated state, and the prepared Astragalus Angelica mulch was prepared at 6 kg compared to 10 kg of initial water. .

S400: a step in which the second mixture is prepared

A second mixture is prepared by adding starch syrup, fructose, soy sauce, sodium glutamate, refined salt, brewed vinegar and caramel color to the prepared Hwanggi angelica water.

With respect to 100 parts by weight of Astragalus fern, 480 to 500 parts by weight of starch syrup, 420 to 440 parts by weight of fructose, 260 to 280 parts by weight of soy sauce, 35 to 45 sodium glutamate, 40 to 45 parts by weight of refined salt, brewing of 35 to 45 Vinegar, 1 to 5 parts by weight of caramel vinegar may be added to the second mixture.

In Example 1, Example 2, and Example 3, a certain amount of starch syrup, fructose, soy sauce, sodium glutamate, refined salt, brewed vinegar and caramel color were added to the second mixture and stirred. 29.4 kg of starch syrup, 25.8 kg of fructose, 16.3 kg of soy sauce, 2.4 kg of sodium glutamate, 2.64 kg of refined salt, 2.4 kg of brewed vinegar, and 0.145 kg of caramel color were added to 6 kg of Hwanggi-danggwi water and stirred.

S500: heating the second mixture until the temperature is 100 ℃

The second mixture, in which starch syrup, fructose, soy sauce, sodium glutamate, refined salt, brewed vinegar, and caramel color is added, is heated to 100° C. for sterilization.

In Example 1, Example 2, and Example 3, the above-mentioned amounts of starch syrup, fructose, soy sauce, sodium glutamate, refined salt, brewed vinegar and caramel color were added to the second mixture and stirred, until 100 ° C. heat up

S600: Step of adding garlic in the form of ground to the heated second mixture

A certain amount of garlic in a ground form is added to the second mixture heated to 100°C. The reason that the ground garlic is not added at the same time as starch syrup and the like, but is added later after being heated, is to maintain the texture of garlic and the flavor of garlic. That is, when the garlic is heated in the second mixture, the garlic softens at a high temperature and the texture of chewing garlic disappears. .

The amount of the added garlic in the ground form may be added in an amount of 240 to 260 parts by weight based on 100 parts by weight of Hwanggi Angelica.

In Example 1, Example 2, and Example 3, 15 kg of ground garlic was added to the second mixture in a heated state.

2. Sensory test results for each example

After applying the fried chicken sauce prepared up to the S600 stage to the fried chicken, sensory tests were conducted on the degree of smell and umami of the chicken through 10 subjects who tasted it.

As a first example, by heating a first mixture prepared by adding only 150 g of Hwanggi and 150 g of Angelica to 10 kg of water, Hwanggi Angelica water was prepared. It was heated to , and then ground garlic was added to prepare a fried chicken sauce.

As a second example, in addition to 150 g of Hwanggi and 150 g of Angelica in 10 kg of water, 500 g of whole ginger and 5 kg of whole garlic were added to prepare a first mixture prepared by heating Hwanggi Angelica water, and then starch syrup, etc. In a stirred state, it was heated until it reached 100 °C, and then ground garlic was added to prepare a fried chicken sauce.

As a third example, the first mixture prepared by adding 500 g of ginger and 5 kg of garlic to 150 g of Hwanggi and 150 g of Angelica in 10 kg of water was heated to prepare Hwanggi Angelica water, and then Starch syrup, etc. was added to Hwanggi danggi water and heated until it reached 100° C. under stirring, and then ground garlic was added to prepare a fried chicken sauce.

After tasting the fried chicken with the sauce, 10 people were asked to rate the degree of smell of chicken. A point of 10 is the case where the smell of chicken is the maximum, and the point of 1 is the case that the smell of chicken is the least. The test results are shown in Table 1 below.

[Table 1]

A lower score in Example 2 than in Example 1, and a lower score in Example 3 than in Example 2 are shown. Therefore, based on the test results, it can be seen that the smell of chicken is the least felt in Example 3.

After tasting the fried chicken with the sauce, 10 people were asked to evaluate the degree of umami. A score of 10 indicates the maximum umami taste, and 1 indicates the minimum umami taste. The umami taste was tested in a state where the description was made to the extent that the fried chicken was pulled out of the mouth. The test results are shown in Table 2 below.

[Table 2]

Example 2 showed a higher score than Example 1, and Example 3 showed a higher score than Example 2. Therefore, it can be seen that the umami taste is most strongly felt in Example 3 based on the test results.

In the above, the present specification has been described with reference to the embodiments shown in the drawings so that those skilled in the art can easily understand and reproduce the present invention, but these are merely exemplary, and those skilled in the art can make various modifications and equivalent other modifications from the embodiments of the present invention. It will be appreciated that embodiments are possible. Therefore, the protection scope of the present invention should be defined by the claims.

Claims (5)

(a) a step in which astragalus and angelicae is prepared by heating the first mixture in a state of being put in water;
(b) preparing a second mixture in which starch syrup, fructose, soy sauce, sodium glutamate, refined salt, brewed vinegar and caramel color are added to the Astragalus radish water prepared in step (a);
(c) heating the second mixture prepared in step (b) until the temperature is 100° C.; And
(d) after step (c), the step of adding ground garlic to the second mixture,
In step (a), ginger juice and garlic juice are heated in a state in which they are added to the first mixture to prepare Hwanggi angelica,
The step (a) is,
(a-1) heating the first mixture in a state in which the ginger juice, garlic juice, Astragalus and Angelicasis are added to the water for a certain period of time; and
(a-2) after step (a-1), a step in which astragalus and Angelica keis are removed from the first mixture to prepare astragalus fern,
The ginger juice is a juice extracted from 0.01 to 0.10 parts by weight of ginger based on 100 parts by weight of the water,
The garlic juice is a juice extracted from 40 to 60 parts by weight of garlic based on 100 parts by weight of the water,
The weight part of the astragalus with respect to 100 parts by weight of the water is 0.01 to 0.05,
The method for producing a fried chicken sauce is 0.01 to 0.05 parts by weight of the angelicae with respect to 100 parts by weight of the water.
delete delete delete The method of claim 1,
In the step (a), the first mixture is heated until the weight part of the Astragalus perilla plant is 55 to 65 with respect to 100 parts by weight of the water,
With respect to 100 parts by weight of the Astragalus radish water, the weight part of the starch syrup is 480 to 500, the weight part of the fructose is 420 to 440, the weight part of the soy sauce is 260 to 280, and the weight part of the sodium glutamate is 35 to 45 , The weight part of the refined salt is 40 to 45, the weight part of the brewed vinegar is 35 to 45, and the weight part of the caramel color is 1 to 5 parts by weight of fried chicken sauce manufacturing method.

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