KR102554729B1 - Curry production method using aging - Google Patents

Curry production method using aging Download PDF

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KR102554729B1
KR102554729B1 KR1020200188281A KR20200188281A KR102554729B1 KR 102554729 B1 KR102554729 B1 KR 102554729B1 KR 1020200188281 A KR1020200188281 A KR 1020200188281A KR 20200188281 A KR20200188281 A KR 20200188281A KR 102554729 B1 KR102554729 B1 KR 102554729B1
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curry
powder
flour
mixing
seasoning
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KR20220096117A (en
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김영태
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주식회사 토리식품
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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
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/01—Instant products; Powders; Flakes; Granules
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • 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
    • 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
    • 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
    • A23L27/30—Artificial sweetening agents
    • A23L27/33—Artificial sweetening agents containing sugars or derivatives
    • 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
    • A23L27/40—Table salts; Dietetic salt substitutes
    • 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
    • A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts

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  • Life Sciences & Earth Sciences (AREA)
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Abstract

본 발명은 카레 제조 방법에 관한 것이다.
카레 제조 방법은, 울금, 페뉴그릭, 큐민, 펜넬, 양파, 셀러리, 아니스, 카다멈, 계피, 정향, 넛맥, 고춧가루, 후추, 마늘, 생강, 겨자, 로즈마리, 진피, 치자를 포함하는 향신료를 혼합한 다음 3~4개월 숙성시켜 카레분을 제조하는 단계; 사과퓨레, 토마토퓨레, 치킨엑기스, 액상진소스를 1:1:0.5:0.7의 중량비로 혼합하여 건조시킨 다음 분말로 만들어서 카레양념을 제조하는 단계; 밀가루를 볶는 단계; 미리 준비한 상기 카레분과 상기 카레양념을 밀가루에 혼합하는 단계; 식용유를 붓고 함께 혼합하는 단계; 설탕, 소금, 탈지분유, 새송이버섯분말, 호박분말을 첨가해서 혼합하는 단계; 를 포함한다.
이러한 구성에 따르면, 카레분을 미리 숙성시켜 제조하여 더욱 맛과 향이 깊으면서 밀가루에 의한 알레르기 반응을 줄일 수 있는 카레 제조 방법을 제공할 수 있다. The present invention relates to a method for preparing curry.
The curry preparation method mixes spices including turmeric, fenugreek, cumin, fennel, onion, celery, anise, cardamom, cinnamon, cloves, nutmeg, red pepper powder, pepper, garlic, ginger, mustard, rosemary, coriander, and gardenia Then aging for 3 to 4 months to prepare curry powder; Preparing curry seasoning by mixing apple puree, tomato puree, chicken extract, and liquid gin sauce in a weight ratio of 1:1:0.5:0.7, drying them, and then powdering them; Roasting flour; Mixing the previously prepared curry powder and the curry seasoning with flour; Pouring cooking oil and mixing together; Adding and mixing sugar, salt, skim milk powder, king oyster mushroom powder, and pumpkin powder; includes
According to this configuration, it is possible to provide a curry manufacturing method that can reduce allergic reactions caused by wheat flour while producing a more deep taste and aroma by pre-aging the curry powder.

Description

숙성을 이용한 카레 제조 방법 {Curry production method using aging}Curry production method using aging {Curry production method using aging}

본 발명은 카레 제조 방법에 관한 것이다.The present invention relates to a method for preparing curry.

카레(curry)는 인도 요리의 기본 양념이다. 카레라는 이름은 남인도와 스리랑카의 '카리(kari)'라는 단어에서 나왔으며, 카리는 여러 종류의 향신료를 넣어 만든 스튜(stew)라는 의미이다.Curry is a basic seasoning in Indian cuisine. The name curry comes from the South Indian and Sri Lankan word 'kari', which means a stew made with various spices.

카레는 열탕 처리만으로 바로 밥과 함께 먹을 수 있어서, 가정이나 직장에서 아침, 점심 식사로 많이 이용되고 있다.Curry can be eaten right away with rice just by treating it with boiling water, so it is often used for breakfast and lunch at home or at work.

카레는 이에 함유된 커큐민 성분이 대장암이나 간암, 유방암 등에 효능이 있는 것으로 알려져 있고, 커큐민이 항염과 진통작용도 하여 인도 전통의학에서는 카레를 염증을 가라앉히고 통증을 멈추는 약으로 사용하기도 한다.Curcumin is known to be effective against colorectal cancer, liver cancer, and breast cancer, and curcumin also has anti-inflammatory and analgesic effects, so curcumin is also used as a medicine to relieve inflammation and stop pain in Indian traditional medicine.

또한, 카레는 두뇌 건강에 유익하고, 치매 예방에도 우수한 효과를 갖는 것으로 알려져 있다. 아울러 카레는 체내 활성산소를 낮춰주어 노화를 늦춰주고 혈액순환을 원활하게 하는 효과도 있다.In addition, curry is known to be beneficial for brain health and has an excellent effect on preventing dementia. In addition, curry has the effect of slowing down aging by lowering active oxygen in the body and smoothing blood circulation.

도 1은 종래의 카레 제조 방법을 도시하는 도면이다. 1 is a view showing a conventional curry manufacturing method.

상기 카레 제조 방법은 밀가루를 볶는 단계(S10), 향신료를 혼합하는 단계(S20), 식용유를 혼합하는 단계(S30), 설탕, 소금 등을 혼합하는 단계(S40)를 포함한다.The curry manufacturing method includes roasting flour (S10), mixing spices (S20), mixing cooking oil (S30), and mixing sugar, salt, etc. (S40).

그러나, 종래에 사용되던 20여가지의 향신료는 조리과정에서 단순히 섞어 주기만 하기 때문에 카레의 깊은 맛과 향을 내기가 어려웠다. However, it was difficult to create a deep taste and aroma of curry because the 20 or so spices used in the prior art were simply mixed during the cooking process.

이에 따라, 20여가지의 향신료를 이용한 카레분을 제조하여 미리 숙성시키고, 쓴맛을 제거해주는 카레양념을 미리 제조한 다음, 카레분과 카레양념을 혼합하여 카레를 제조하면 더욱 맛과 향이 깊은 카레를 제조할 수 있다.Accordingly, curry powder using 20 kinds of spices is prepared, aged in advance, and curry seasoning that removes the bitter taste is prepared in advance, and then curry is prepared by mixing the curry powder and curry seasoning to produce curry with a deeper taste and aroma. can do.

또한, 카레 제조를 위한 밀가루에 들어있는 글루텐 성분이 체질에 따라 알레르기 반응을 유발할 수 있는데, 이러한 알레르기 반응을 줄일 수 있으면서 향미를 증진시킬 수 있는 카레 제조 방법이 필요하다. In addition, the gluten component contained in flour for curry production may cause an allergic reaction depending on the constitution, and there is a need for a curry manufacturing method capable of improving the flavor while reducing such an allergic reaction.

대한민국 등록특허 제10-2125362호Republic of Korea Patent No. 10-2125362

따라서, 본 발명은 상기 사정을 감안하여 발명한 것으로, 카레분을 미리 숙성시켜 제조하여 더욱 맛과 향이 깊으면서 밀가루에 의한 알레르기 반응을 줄일 수 있는 카레 제조 방법을 제공하고자 함에 목적이 있다. Therefore, the present invention was invented in view of the above circumstances, and an object of the present invention is to provide a curry manufacturing method that can reduce allergic reactions caused by flour while having a deeper taste and aroma by preparing curry powder by pre-aging.

상술한 바와 같은 목적을 구현하기 위한 본 발명에 따른 카레 제조 방법은, 울금, 페뉴그릭, 큐민, 펜넬, 양파, 셀러리, 아니스, 카다멈, 계피, 정향, 넛맥, 고춧가루, 후추, 마늘, 생강, 겨자, 로즈마리, 진피, 치자를 포함하는 향신료를 혼합한 다음 3~4개월 숙성시켜 카레분을 제조하는 단계; 사과퓨레, 토마토퓨레, 치킨엑기스, 액상진소스를 1:1:0.5:0.7의 중량비로 혼합하여 건조시킨 다음 분말로 만들어서 카레양념을 제조하는 단계; 밀가루를 볶는 단계; 미리 준비한 상기 카레분과 상기 카레양념을 밀가루에 혼합하는 단계; 식용유를 붓고 함께 혼합하는 단계; 설탕, 소금, 탈지분유, 새송이버섯분말, 호박분말을 첨가해서 혼합하는 단계; 를 포함한다. The curry manufacturing method according to the present invention for realizing the above object is turmeric, fenugreek, cumin, fennel, onion, celery, anise, cardamom, cinnamon, clove, nutmeg, red pepper powder, pepper, garlic, ginger, Preparing curry powder by mixing spices including mustard, rosemary, dermis, and gardenia and then aging for 3 to 4 months; Preparing curry seasoning by mixing apple puree, tomato puree, chicken extract, and liquid gin sauce in a weight ratio of 1:1:0.5:0.7, drying them, and then powdering them; Roasting flour; Mixing the previously prepared curry powder and the curry seasoning with flour; Pouring cooking oil and mixing together; Adding and mixing sugar, salt, skim milk powder, king oyster mushroom powder, and pumpkin powder; includes

또한, 상기 카레분을 제조하는 단계에서는 호박잎으로 향신료를 싼 다음, 밀폐용기에 담아 1~1.5개월 동안 숙성시킨 후, 상기 호박잎을 제거하고 1.5~2개월 이상 숙성시킨다. In addition, in the step of preparing the curry powder, the spices are wrapped in pumpkin leaves, put in an airtight container and aged for 1 to 1.5 months, and then the pumpkin leaves are removed and aged for 1.5 to 2 months or more.

또한, 상기 밀가루를 볶는 단계에서는 솔잎을 밀가루와 함께 넣고 볶은 후, 상기 솔잎을 제거한다. In addition, in the step of roasting the flour, the pine needles are put together with the flour and roasted, and then the pine needles are removed.

본 발명에 따르면, 카레분을 미리 숙성시켜 제조하여 더욱 맛과 향이 깊은 카레 제조 방법을 제공할 수 있다. According to the present invention, it is possible to provide a method for preparing curry with a deeper taste and aroma by pre-aging curry powder.

도 1은 종래의 실시예에 따른 카레 제조 방법을 도시하는 도면이다.
도 2는 본 발명의 실시예에 따른 카레 제조 방법을 도시하는 도면이다. 1 is a view showing a curry manufacturing method according to a conventional embodiment.
2 is a view showing a curry manufacturing method according to an embodiment of the present invention.

이하 첨부한 도면을 참조하여 본 발명의 바람직한 실시예에 대한 구성 및 작용을 상세히 설명하면 다음과 같다. 여기서 각 도면의 구성요소들에 대해 참조부호를 부가함에 있어서 동일한 구성요소들에 한해서는 비록 다른 도면상에 표시되더라도 가능한 한 동일한 부호로 표기되었음에 유의하여야 한다.Hereinafter, the configuration and operation of a preferred embodiment of the present invention will be described in detail with reference to the accompanying drawings. In adding reference numerals to the components of each drawing, it should be noted that the same components are marked with the same numerals as much as possible, even if they are displayed on different drawings.

도 2는 본 발명의 실시예에 따른 카레 제조 방법을 도시하는 도면이다. 2 is a view showing a curry manufacturing method according to an embodiment of the present invention.

본 발명은 카레분을 미리 제조하여 숙성시키고 쓴맛을 제거하기 위한 카레양념을 미리 제조한 다음, 이러한 카레분과 카레양념을 밀가루와 함께 섞어 제조함으로써 카레의 맛과 향을 향상시키기 위한 카레 제조 방법에 관한 것이다.The present invention relates to a curry manufacturing method for improving the taste and aroma of curry by preparing curry powder in advance, aging it, preparing curry seasoning to remove bitterness, and mixing the curry powder and curry seasoning with flour. will be.

본 발명의 카레 제조 방법은 크게 준비단계와 제조단계로 나누어질 수 있다. The curry manufacturing method of the present invention can be largely divided into a preparation step and a manufacturing step.

준비단계는 카레분 제조 단계와 카레양념 제조 단계를 포함한다.The preparation step includes a curry powder manufacturing step and a curry seasoning manufacturing step.

먼저, 카레분 제조 단계(S110)에서는 다수의 향신료를 적당한 비율로 섞어 골고루 혼합한 다음 밀폐용기에 담아 3~4개월 숙성시킨다. 3~4개월의 숙성과정 동안 이러한 향신료들끼리 섞여 서서히 발효 및 숙성되면서 카레의 깊은 맛을 낼 수 있게 된다.First, in the curry powder manufacturing step (S110), a plurality of spices are mixed in an appropriate ratio and mixed evenly, and then put in an airtight container and aged for 3 to 4 months. During the aging process of 3 to 4 months, these spices are mixed with each other and slowly fermented and matured to give the curry a deep flavor.

이때, 호박잎으로 향신료를 싼 다음, 밀폐용기에 담아 1~1.5개월 동안 숙성시킨 후, 호박잎을 제거하고 1.5~2개월 이상 숙성시켜 제조한다. At this time, the spices are wrapped in pumpkin leaves, put in an airtight container and aged for 1 to 1.5 months, then the pumpkin leaves are removed and aged for 1.5 to 2 months or more.

호박잎은 비타민 A와 C, 베타카로틴 성분을 많이 포함하고 있고, 강력한 항산화 작용으로 체내 유해산소를 억제하고, 항암 작용의 효과도 있는 것으로 알려져 있다.Pumpkin leaves contain a lot of vitamins A and C, and beta-carotene, and are known to have strong antioxidant action to suppress free radicals in the body and to have anti-cancer effects.

호박잎으로 다수의 향신료를 싼 다음, 밀폐용기에 담아 1~1.5개월 숙성시키는 동안, 숙성 과정에서 호박잎의 유효성분이 향신료에 포함될 뿐만 아니라, 호박잎이 향신료의 강한 향을 중화시켜 향신료에 거부감이 있는 사람도 카레를 쉽게 먹을 수 있게 한다. 또한, 호박잎으로 향신료를 싸서 숙성과정 동안 수분이 날아가는 것을 잡아줘서 초기 숙성을 용이하게 한다. After wrapping a number of spices with pumpkin leaves, put them in an airtight container and age them for 1 to 1.5 months. Make curry easy to eat. In addition, by wrapping the spice with pumpkin leaves, it facilitates early ripening by catching moisture from escaping during the ripening process.

호박잎으로 향신료를 싸서 너무 오랫동안 숙성시키면, 향신료 성분이 너무 많이 중화되고 향신료에 호박잎 성분이 많이 포함되어 바람직하지 않으므로, 호박잎으로 싸서 1~1.5개월 동안 숙성한 후에는 호박잎을 제거하고 1.5~2개월 이상 숙성시킨다. If the spice is wrapped in pumpkin leaves and aged for too long, the spice components are neutralized too much and the spices contain a lot of pumpkin leaf components, which is undesirable. ripen

다수의 향신료는 울금, 페뉴그릭, 큐민, 펜넬, 양파, 셀러리, 아니스 카다몸, 계피, 정향, 넛맥, 고춧가루, 후추, 마늘, 생강, 겨자, 로즈마리, 진피, 치자 가 될 수 있고, 이들 모두를 사용한다. A number of spices can be turmeric, fenugreek, cumin, fennel, onion, celery, anise cardamom, cinnamon, cloves, nutmeg, chili powder, black pepper, garlic, ginger, mustard, rosemary, coriander, gardenia, all of which use.

카레의 대표적인 향신료인 울금은 맵고 쓰며 성질은 서늘하고 독이 없으며, 기의 순환을 촉진하고 울결된 것을 풀어주고 혈액을 서늘하게 하며 어혈을 없애는 효능이 있다. 울금에 들어있는 커큐민은 항암 효과가 있고 면역력 강화에 효과가 있다. Turmeric, a representative spice of curry, is spicy and bitter, cool in nature and non-toxic, and has the effect of promoting the circulation of qi, releasing congestion, cooling the blood, and removing blood clots. Curcumin contained in turmeric has anti-cancer effects and is effective in strengthening the immune system.

다음에, 카레양념 제조 단계(S120)에서는 사과퓨레, 토마토퓨레, 치킨엑기스, 액상진소스를 1:1:0.5:0.7의 중량비로 혼합하여 건조시킨 다음 분말로 만들어 준다. 카레양념은 카레의 쓴맛을 제거할 수 있다.Next, in the curry seasoning manufacturing step (S120), apple puree, tomato puree, chicken extract, and liquid gin sauce are mixed in a weight ratio of 1: 1: 0.5: 0.7, dried, and then made into powder. Curry seasoning can remove the bitter taste of curry.

제조단계는 준비단계에서 제조된 카레분과 카레양념을 이용하여 카레를 제조하는 것으로, 밀가루를 볶는 단계(S130), 카레분과 카레양념을 혼합하는 단계(S140), 식용유를 혼합하는 단계(S150), 설탕, 소금 등을 혼합하는 단계(S160)를 포함한다.The manufacturing step is to prepare curry using the curry powder and curry seasoning prepared in the preparation step, roasting flour (S130), mixing curry powder and curry seasoning (S140), mixing cooking oil (S150), and mixing sugar, salt, etc. (S160).

먼저, 밀가루를 볶는 단계(S130)에서는 솔잎을 밀가루와 함께 용기에 넣고 일정 시간 동안 볶은 후 솔잎을 제거한다.First, in the step of roasting flour (S130), pine needles are put in a container with flour, roasted for a certain time, and then pine needles are removed.

솔잎은 특유의 향이 있어 밀가루와 함께 볶는 동안 밀가루에 솔향이 포함되어 카레의 풍미를 더해준다. Pine needles have a unique scent, so while they are roasted with flour, the scent of pine trees is included in the flour to add flavor to the curry.

솔잎에는 루틴 성분이 풍부하게 함유되어 있어 콜레스테롤을 감소시키고 혈액순환을 원활하게 한다. 또한, 솔잎은 비타민 A와 C가 풍부하여 눈을 좋게 하고, 항산화 물질이 풍부하여 염증 완화에 도움을 준다. Pine needles are rich in rutin, which reduces cholesterol and improves blood circulation. In addition, pine needles are rich in vitamins A and C, which improve the eyes, and are rich in antioxidants, which help relieve inflammation.

밀가루에는 글루텐 성분이 들어있어 셀리악 병을 일으키고, 체질에 따라 알레르기 반응을 유발할 수 있다. Wheat flour contains gluten, which can cause celiac disease and cause allergic reactions depending on your constitution.

솔잎을 밀가루와 함께 볶는 동안, 혈액순환을 원활하게 하는 루틴 성분이 밀가루에 포함되어, 밀가루의 글루텐 성분에 의한 알레르기 반응을 줄일 수 있게 하고, 솔잎의 유효성분이 밀가루에 포함되게 한다. While roasting pine needles with flour, a rutin component that facilitates blood circulation is included in the flour, thereby reducing the allergic reaction caused by the gluten component of the flour, and allowing the active ingredients of the pine needles to be included in the flour.

다음에, 카레분과 카레양념을 혼합하는 단계(S140)에서는 미리 숙성시켜놓은 카레분과 카레양념을 밀가루에 투입하여 같이 섞어준다. 밀가루, 카레분, 카레양념의 비율은 중량비로 2.5~3.5 : 0.5~1.5 : 1~2가 될 수 있다. Next, in the step of mixing curry powder and curry seasoning (S140), the pre-aged curry powder and curry seasoning are added to flour and mixed together. The ratio of flour, curry powder, and curry seasoning may be 2.5 to 3.5: 0.5 to 1.5: 1 to 2 by weight.

다음에, 식용유를 적당량 붓고 함께 혼합한다(S150).Next, an appropriate amount of cooking oil is poured and mixed together (S150).

다음에, 설탕, 소금, 탈지분유, 새송이버섯분말, 호박분말을 첨가해서 혼합한다(S160). 설탕, 소금, 탈지분유, 새송이버섯분말, 호박분말은 소량으로 적절한 비율로 혼합될 수 있다. Next, sugar, salt, skim milk powder, king oyster mushroom powder, and pumpkin powder are added and mixed (S160). Sugar, salt, skim milk powder, king oyster mushroom powder, and pumpkin powder can be mixed in small amounts in appropriate proportions.

새송이버섯분말과 호박분말은 카레의 맛과 향을 더해주는 역할을 한다. King oyster mushroom powder and pumpkin powder add flavor and aroma to curry.

이후에, 완성된 카레의 적당량을 덜어서 밥과 함께 혼합하여 간편하면서도 맛과 향이 우수하고 몸에 좋은 카레를 섭취할 수 있다.Afterwards, take an appropriate amount of the finished curry and mix it with rice to enjoy a simple yet healthy curry with excellent taste and aroma.

상술한 바와 같이, 본 발명의 카레 제조 방법은 카레분을 3~4개월 숙성시키고, 카레양념을 미리 제조하여 카레제조시 섞어줌으로써 카레의 맛과 향을 향상시킬 수 있다.As described above, the curry manufacturing method of the present invention can improve the taste and aroma of curry by aging curry powder for 3 to 4 months, preparing curry seasoning in advance and mixing it during curry production.

또한, 카레분 제조 시에 호박잎으로 향신료를 일정 기간 싸서 숙성시킴으로써, 향신료의 강한 향을 중화시키고 수분이 날아가는 것을 잡아줘서 초기 숙성을 용이하게 한다. In addition, when preparing curry powder, by wrapping and aging the spice with pumpkin leaves for a certain period of time, the strong aroma of the spice is neutralized and moisture is prevented from escaping, thereby facilitating initial aging.

또한, 밀가루를 볶을 때 솔잎을 함께 넣어줌으로써, 밀가루의 글루텐 성분에 의한 알레르기 반응을 줄일 수 있게 하고, 솔잎의 향과 유효성분이 밀가루에 배어들게 한다. In addition, by adding pine needles together when roasting flour, it is possible to reduce allergic reactions caused by the gluten component of flour, and the fragrance and active ingredients of pine needles are permeated into flour.

본 발명은 상기 실시예에 한정되지 않고 본 발명의 기술적 요지를 벗어나지 아니하는 범위 내에서 다양하게 수정 또는 변형되어 실시될 수 있음은 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자에 있어서 자명한 것이다.It is obvious to those skilled in the art that the present invention is not limited to the above embodiments and can be variously modified or transformed without departing from the technical gist of the present invention. will be.

Claims (3)

카레 제조 방법에 있어서,
울금, 페뉴그릭, 큐민, 펜넬, 양파, 셀러리, 아니스, 카다멈, 계피, 정향, 넛맥, 고춧가루, 후추, 마늘, 생강, 겨자, 로즈마리, 진피, 치자를 포함하는 향신료를 혼합한 다음 3~4개월 숙성시켜 카레분을 제조하는 단계;
카레의 쓴맛을 제거하기 위해, 사과퓨레, 토마토퓨레, 치킨엑기스, 액상진소스를 1:1:0.5:0.7의 중량비로 혼합하여 건조시킨 다음 분말로 만들어서 카레양념을 제조하는 단계;
밀가루를 볶는 단계;
미리 준비한 상기 카레분과 상기 카레양념을 밀가루에 혼합하는 단계;
식용유를 붓고 함께 혼합하는 단계;
설탕, 소금, 탈지분유, 새송이버섯분말, 호박분말을 첨가해서 혼합하는 단계;
를 포함하고,
상기 밀가루, 상기 카레분 및 상기 카레양념의 비율은 중량비로 2.5~3.5 : 0.5~1.5 : 1~2가 되고,
상기 카레분을 제조하는 단계에서는 호박잎으로 향신료를 싼 다음, 밀폐용기에 담아 1~1.5개월 동안 숙성시킨 후, 상기 호박잎을 제거하고 1.5~2개월 이상 숙성시키는 카레 제조 방법.In the curry manufacturing method,
Mix 3 to 4 spices including turmeric, fenugreek, cumin, fennel, onion, celery, anise, cardamom, cinnamon, cloves, nutmeg, chili powder, black pepper, garlic, ginger, mustard, rosemary, coriander, and gardenia. Aging for months to prepare curry powder;
In order to remove the bitter taste of curry, apple puree, tomato puree, chicken extract, and liquid gin sauce are mixed in a weight ratio of 1: 1: 0.5: 0.7, dried, and then powdered to prepare curry seasoning;
Roasting flour;
Mixing the previously prepared curry powder and the curry seasoning with flour;
Pouring cooking oil and mixing together;
Adding and mixing sugar, salt, skim milk powder, king oyster mushroom powder, and pumpkin powder;
including,
The ratio of the flour, the curry powder, and the curry seasoning is 2.5 to 3.5: 0.5 to 1.5: 1 to 2 in weight ratio,
In the step of preparing the curry powder, the spices are wrapped in pumpkin leaves, put in an airtight container and aged for 1 to 1.5 months, and then the pumpkin leaves are removed and aged for 1.5 to 2 months or more. 삭제delete 삭제delete
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