KR102567392B1 - Sauce preparation method for quesadilla and burrito - Google Patents

Abstract

The present invention relates to a sauce composition, and more particularly, to a sauce composition for quesadilla and burrito, which has excellent flavor enhancement and health functional effects, and a method for preparing the same.

Description

Sauce preparation method for quesadilla and burrito {Sauce preparation method for quesadilla and burrito}

The present invention relates to a sauce composition, and more particularly, to a sauce composition for quesadilla and burrito, which has excellent flavor enhancement and health functional effects, and a method for preparing the same.

Sauce is a liquid or semi-liquid mixture that is added to food when cooking or eaten. Sauces contrast the texture and color of food and provide flavor and moisture.

In oriental food, for example, seasonings such as soy sauce, red pepper paste, fish sauce, and Worcestershire sauce are used as ingredients of food or as a separate seasoning to accompany the finished dish.

In Western food, roux, which is the basis of sauce, is included. Roux is stir-frying butter and flour for several minutes to remove the raw taste of the flour and to make the melted butter absorbed into the flour as much as possible.

For example, tomato sauce is a sauce made by simmering spices, seasonings, and various vegetables, and may contain ham or bacon. Bolognese sauce is a meat sauce traditionally served with pasta in Italy and is made by adding minced beef to tomato sauce. Made from a raw mixture of chopped tomatoes, onions, jalapeno peppers and coriander leaves, the Mexican salsa cruda is widely used as a table condiment.

Fruit purees can also be called sauces, and applesauce, cranberry lingonberry sauce, and rhubarb sauce are mainly used as seasonings for fatty meat dishes.

Dessert sauces include boiled custard (or crème anglaise), chocolate sauce (usually with sugar, cream, and butter), and fruit sauce. Fruit sauce is made by mixing sugar, spices, and liqueur with fruit or fruit juice. When making boiled fruit sauce, thicken the starch to get a good taste and transparency. A kind of sweet sauce boils butter and sugar together until the sugar caramelizes.

Meanwhile, with the recent development of the food service industry, the number of restaurants selling food from around the world is increasing, and Mexican food is also loved accordingly. Among them, burrito is a traditional Mexican dish where beans and meat are placed on tortillas, wrapped in tortillas, grilled, and sauce is applied. .

However, its development is still insignificant, and the taste of the burrito actually sold in restaurants is lacking in something, so it is not enough to captivate people's taste buds. In addition, conventional sauces have limitations in richly implementing all of the sour, sweet, spicy, refreshing, and savory tastes in exotic dishes such as burritos.

Accordingly, the present inventors have studied a method for manufacturing quesadilla and burrito sauces, and as a result, the present invention has been reached.

On the other hand, the above-mentioned background art is technical information that the inventor possessed for derivation of the present invention or acquired in the process of derivation of the present invention, and cannot necessarily be said to be known art disclosed to the general public prior to filing the present invention. .

Republic of Korea Patent Registration No. 10-2300726

The present invention is to solve the above problems, and an object of the present invention is to provide a sauce composition for quesadilla and burrito and a method for preparing the same, which has excellent flavor enhancement and health functional effects.

The above and other objects and advantages of the present invention will become apparent from the following description of preferred embodiments.

The above object is to prepare a first mixture containing whole tomatoes; Preparing a second mixture by cutting and mixing each of onion, green onion, bell pepper, and garlic, which are flavor components; stirring the first mixture and the second mixture together with purified water by primary heating; Secondary heating and stirring while adding a small amount of starch water after the first heating and stirring; It can be achieved by a method for preparing a sauce for quesadillas and burritos, including; and cooling the sauce composition after the secondary heating and stirring.

The first mixture is characterized in that it further comprises green tomatoes, jujubes and plums. The second mixture is a seasoning component including at least one selected from salt, sugar, cumin, oregano and pepper, banana concentrate, basil, butter, nut powder, balsamic vinegar, red wine, dressings, apple cider vinegar, It is characterized in that it further comprises a flavor enhancing component comprising at least two selected from red vinegar, red pepper powder, turmeric powder, cheese powder, meat broth concentrated powder, and pear juice.

The primary heating and stirring is characterized in that heat treatment is performed for 45 to 55 minutes until reaching 85 to 90 ° C. while slowly raising the temperature from 50 to 60 ° C. The secondary heating and stirring is characterized in that heat treatment is performed at 90 ° C. for 2 to 3 minutes while adding the starch water after the first heating and stirring.

After the secondary heating and stirring, olive oil is added to further perform additional stirring for 1 minute. The cooling is maintained at 24 ~ 26 ℃ for 40 minutes, and then refrigerated.

According to the present invention, by using the whole tomato mixture, it is possible to prepare a sauce composition for quesadillas and burritos with excellent flavor enhancement and health functional effects. The sauce composition uses only natural ingredients and does not add preservatives, so it is beneficial to health, and the sensory properties of the sauce can be improved by maximizing the sweet and sour flavor unique to whole tomatoes.

According to the present invention, for example, the sauce is excellent in harmony with exotic foreign dishes such as quesadillas, burritos, and tacos, and is suitable for serving with other types of dishes to satisfy the various needs of consumers. can provide.

However, the effects of the present invention are not limited to the effects mentioned above, and other effects not mentioned will be clearly understood by those skilled in the art from the description below.

1 is a diagram showing a method for preparing a sauce for quesadillas and burritos in order according to an embodiment of the present invention.

Hereinafter, the present invention will be described in detail with reference to embodiments and drawings of the present invention. These examples are only presented as examples to explain the present invention in more detail, and it will be apparent to those skilled in the art that the scope of the present invention is not limited by these examples. .

In addition, unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of skill in the art to which this invention belongs, and in case of conflict, this specification including definitions of will take precedence.

In order to clearly explain the proposed invention in the drawings, parts irrelevant to the description are omitted, and similar reference numerals are attached to similar parts throughout the specification. And, when a certain component is said to "include", this means that it may further include other components without excluding other components unless otherwise stated. Also, a “unit” described in the specification means one unit or block that performs a specific function.

In each step, the identification code (first, second, etc.) is used for convenience of description, and the identification code does not describe the order of each step, and each step does not clearly describe a specific order in context. It may be performed differently from the order specified above. That is, each step may be performed in the same order as specified, may be performed substantially simultaneously, or may be performed in the reverse order.

In addition, although methods and materials similar or equivalent to those described herein may be used in the practice or testing of the present invention, suitable methods and materials are described herein.

1 is a diagram showing a method for preparing a sauce for quesadillas and burritos in order according to an embodiment of the present invention.

Referring to FIG. 1, a method for preparing a sauce for quesadillas and burritos according to an embodiment of the present invention includes preparing a first mixture containing whole tomatoes (S10); Preparing a second mixture of onion, green onion, bell pepper and garlic, which are flavor components (S20); Primary heating and stirring the first mixture and the second mixture together (S30); Secondary heating and stirring while adding a small amount of starch water after the first heating and stirring (S40); and cooling the source composition after the secondary heating and stirring is completed (S50).

First, in step S10, a first mixture containing whole tomatoes may be prepared.

For the whole tomatoes, commercially available whole tomatoes may be used, or may be prepared according to a commonly known method.

In one embodiment, the first mixture may be further mixed with green tomatoes, jujubes and plums in the whole tomatoes.

The green tomato is an immature tomato, and contains a large amount of alpha-tomatine, a functional substance. Alpha-tomatine is a substance that exists only in tomatoes and is present in large quantities in green tomatoes. It plays a role in protecting tomato leaves and mature tomato fruits from attacks by plant bacteria and insects, and is resistant to human bacteria. It is also known to act as an antibiotic. In addition, it is known that it shows excellent anti-inflammatory effects in vertebrates, induces cytokines, and is effective in anticancer chemotherapy.

When used in combination with whole tomatoes, the green tomatoes have excellent texture and color harmony, help improve health functionality, and show economic benefits by using discarded green tomatoes for sauce production. there is.

The green tomato is preferably used in the form of a pulverized product by pulverizing the raw tomato to a size of 1 mm to 3 cm. In this way, the crunchiness of green tomatoes can be added to give the overall texture of the sauce.

The jujube, while rich in nutrients, exhibits a unique bittersweet taste, thereby enhancing the flavor of the sauce and enhancing the sweetness of whole tomatoes.

The jujube may be used in the form of jujube juice obtained by crushing the jujube into fine particles of 0.1 to 2 mm in a state in which the jujube seeds are removed and then grinding them in a mortar.

The plum is rich in physiologically active ingredients such as vitamins and minerals and exhibits antibacterial properties, while exhibiting a unique sour taste to enhance the flavor of the sauce and to further enhance the sour taste of whole tomatoes.

The plum may be used in the form of plum juice obtained by removing seeds, crushing into fine particles of 0.1 to 2 mm, and then grinding in a mortar.

The first mixture may be prepared by mixing the whole tomatoes, green tomatoes, jujubes and plums, and then aging at a low temperature. As a result, the jujube and plum enhance the flavor by maximizing the sour taste and sweetness of the whole tomato and green tomato, respectively, and the jujube juice and plum juice absorb the moisture of the tomato to increase the overall concentration and density of the sauce composition. can

As an example, the low-temperature aging is performed by mixing and mixing the jujube, plum, whole tomato, and green tomato together, and then, for example, at 2 to 7 ° C., for example, at 5 ° C. for 4 to 7 hours, for example, 6 can be performed over time.

If the low-temperature aging condition is less than 4 hours, the effect of aging may be insignificant, and if it exceeds 6 hours, the moisture content of whole tomatoes and green tomatoes is too low, so that the texture becomes dry and the sensory properties of the sauce are reduced. there is.

The first mixture is preferably mixed with 10 to 15 parts by weight of green tomato, 4 to 6 parts by weight of jujube, and 5 to 8 parts by weight of plum, based on 100 parts by weight of the whole tomato.

The above mixing ratio may be an optimal condition for maximizing sweetness and sourness at the same time while maintaining the unique flavor of whole tomatoes and green tomatoes.

Next, in step S20, a second mixture may be prepared by mixing onion, green onion, green pepper and garlic, which are flavor components.

The flavor components, onion, green onion, bell pepper and garlic, may be used by dicing into average sizes of 1 mm to 2 cm, respectively. The flavor component can enhance the tangy taste, spicy taste, and umami taste, and impart a crispy chewy texture.

The flavor component may be used by cutting raw vegetables, or may be used in a state in which a stir-frying process is performed to quickly stir-fry at a high temperature with oil. In the case of performing the stir-frying process, the unique flavor of the fragrance blends with the fragrance of the oil, and the flavor components in the fragrance come out in the oil to provide a different taste.

The roasting step is, for example, olive oil and coconut milk mixed with a mixed oil in a weight ratio of 1: 0.2, the flavor component may be quickly roasted for 4 to 5 minutes at 110 ~ 120 ℃.

The coconut milk, when the sauce is prepared by adding exotic flavors and aromas to the flavor components, allows the taste of quesadillas and burritos, which are foreign dishes to be served, to be more newly implemented.

With respect to 100 parts by weight of the whole tomato, the flavor components may be included in the content range of 1 to 25 parts by weight, each independently of each other.

The second mixture may further include a seasoning component in addition to the flavor component.

The seasoning component may include, for example, at least one selected from among salt, sugar, cumin oregano, and black pepper. The seasoning ingredients may be included in the content range of 0.1 to 5 parts by weight, each independently of each other.

The second mixture may further include a flavor enhancing component to enhance the flavor of the sauce. The flavor enhancing component is, for example, banana concentrate, basil, butter, nuts (at least one selected from walnuts, almonds, peanuts, and pistachios) powder, balsamic vinegar, red wine, dressings, apple cider vinegar, red vinegar, red pepper powder , turmeric powder, cheese powder, meat broth concentrated powder, and pear juice.

However, it is not limited thereto, and may further include known components commonly used in the art without limitation.

Preferably, the flavor enhancing components are each independently included within the range of 0.05 to 1 part by weight.

The second mixture may be prepared by mixing all components such as the flavor component, seasoning component, and flavor enhancing component with purified water and lightly physically stirring the mixture. The purified water is preferably mixed within a content range of 5 to 15 parts by weight based on 100 parts by weight of the whole tomatoes.

Next, in the step S30, the first mixture and the second mixture may be first heated and stirred together.

The primary heating and stirring may be carried out for 45 to 55 minutes, for example, 50 minutes, for example, until reaching 85 to 90 ℃ while slowly raising the temperature from a low temperature, for example, 50 to 60 ℃. At this time, the mixture is sufficiently stirred using a conventional tool so that the mixture is evenly mixed.

When the temperature of the primary heating and stirring exceeds 90° C. or the heat treatment time exceeds 55 minutes, evaporation of moisture is accelerated and the concentration of the sauce may become too high.

Next, in step S40, secondary heating and stirring may be performed while adding starch water in small amounts after the first heating and stirring.

The secondary heating and stirring may be performed at about 90 ° C., which is the same temperature range as the first heating and stirring, for 2 to 3 minutes. The starch water may be a mixture of potato starch and water in a weight ratio of 1:1.

After the secondary heating and stirring, a sauce composition may be prepared by adding a small amount of olive oil and performing additional stirring for about 1 minute. The olive oil can add gloss and flavor to the sauce.

Next, in the step S50, the prepared source composition may be cooled at room temperature (24 to 26 ° C.) for 40 minutes, and then stored in a refrigerator for use.

Hereinafter, the configuration of the present invention and its effects will be described in more detail through specific examples and comparative examples. However, these examples are for explaining the present invention in more detail, and the scope of the present invention is not limited to these examples.

[Example 1]

The first mixture including whole tomatoes was aged at a low temperature for 6 hours at 5°C.

On the other hand, flavor ingredients including onions, green onions, bell peppers, and garlic are prepared by dicing into 1 mm to 2 cm pieces, and then mixed with olive oil and coconut milk at a weight ratio of 1: 0.2 at 110 to 120 ° C. A stir-fry process was performed to stir-fry quickly for ~5 minutes.

A second mixture of roasted flavor components and seasoning components, the first mixture and purified water were put into a large cauldron and stirred with primary heating. In the first heating, heat treatment was performed for 50 minutes until the temperature reached 90 ° C while slowly increasing the temperature from 50 ° C, and the mixture was stirred and mixed evenly.

After the first heating and stirring, a second heating and stirring at 90 ° C. for 2 to 3 minutes while adding starch water in small amounts, and then additional stirring for 1 minute by adding a small amount of olive oil to prepare a sauce composition. The prepared sauce composition was cooled at room temperature (24° C.) for 40 minutes and then refrigerated.

Table 1 below describes the specific composition and content of the first mixture and the second mixture. The unit of content in Table 1 is parts by weight based on 100 parts by weight of whole tomatoes.

[Examples 2 to 6]

Each source composition of Examples 2 to 6 was prepared in the same manner as in Example 1 described above.

However, the specific composition and content of the first mixture and the second mixture were different, and these are shown in Table 1. The unit of content in Table 1 is parts by weight based on 100 parts by weight of whole tomatoes.

[Comparative Example 1]

A sauce composition of Comparative Example 1 was prepared in the same manner as in Example 1 described above, except for the details described below.

In the first mixture, whole tomatoes were not used, but a mixture of tomato paste, tomato ketchup and chili sauce was used. A commercially available product was used as the mixture.

The specific component composition and content of the first mixture and the second mixture of Comparative Example 1 are shown in Table 1, and the unit of content in Table 1 is parts by weight based on 100 parts by weight of whole tomatoes.

[Comparative Example 2 and Comparative Example 3]

A sauce composition was prepared according to the manufacturing method of Example 1 described above, except for the details described below.

According to the composition and content of each component in Table 1 below, the first mixture and the second mixture were subjected to primary heating and stirring at once, without performing the low-temperature aging of the first mixture in Example 1. The unit of content in Table 1 is parts by weight based on 100 parts by weight of whole tomatoes.

[Comparative Example 4]

A sauce composition was prepared according to the manufacturing method of Example 1 described above, except for the details described below.

According to the composition and content of each component in Table 1 below, heating and stirring of the first mixture and the second mixture were performed without performing the roasting process of the second mixture in Example 1. The unit of content in Table 1 is parts by weight based on 100 parts by weight of whole tomatoes.

<Experimental Example 1: Sensory test evaluation>

Sensory evaluation was performed on each sauce prepared according to Examples 1 to 6 and Comparative Examples 1 to 4. It was used as a sauce for burrito prepared according to a conventional method, and evaluated after having the panelists taste it.

As a panel to participate in the experiment, 20 random customers (regardless of gender and age) were selected on the street, and burrito with sauce was provided free of charge to them to sample.

For more objective evaluation, commercially available salsa sauce was also evaluated as a control group. The sensory test was performed on a 5-point scale (1 point: very poor, 2 points: poor, 3 points: normal, 4 points: good, 5 points: very good) for taste, aroma, texture, and preference based on a 3-point average ), and the results are shown in Table 2 below.

Referring to Table 2, the sources of Examples received overall superior evaluation compared to Comparative Examples. Among them, Example 5 received the highest score in all items of taste, aroma, and overall acceptability.

In this specification, only a few examples of various embodiments performed by the present inventors are described, but the technical spirit of the present invention is not limited or limited thereto, and can be modified and implemented in various ways by those skilled in the art, of course.

Claims (8)

Preparing a first mixture comprising whole tomatoes;
Preparing a second mixture of onion, green onion, bell pepper and garlic, which are flavor components;
first heating and stirring the first mixture and the second mixture together;
Secondary heating and stirring while adding a small amount of starch water after the first heating and stirring; and
Including; cooling the source composition after the secondary heating and stirring is completed;
The first mixture further comprises 10 to 15 parts by weight of green tomatoes, 4 to 6 parts by weight of jujubes, and 5 to 8 parts by weight of plums, based on 100 parts by weight of whole tomatoes,
The green tomato is ground into a size of 1 mm to 3 cm in a fresh tomato state and used in the form of a crushed product, and the jujube is crushed into fine particles of 0.1 to 2 mm in a state in which the jujube seeds are removed, and then crushed in a mortar to obtain jujube juice. The plum is used in the form of plum juice obtained by removing seeds, crushing into fine particles of 0.1 to 2 mm, and grinding in a mortar,
The first mixture is characterized in that it is prepared by mixing the whole tomatoes, green tomatoes, jujubes and plums, and then aging at a low temperature for 4 to 7 hours at 2 to 7 ° C.
The flavor component is to use a mixture of olive oil and coconut milk mixed at a weight ratio of 1: 0.2 and roasted at 110 to 120 ° C for 4 to 5 minutes,
The second mixture further comprises a seasoning component including salt, sugar, cumin, oregano and pepper, and a flavor enhancing component that is a mixture of banana concentrate, basil, butter and nut powder, Quesadilla and Burrito Method for preparing sauce. delete delete According to claim 1,
The primary heating and stirring is a method for producing a sauce for quesadillas and burritos, characterized in that heat treatment is performed for 45 to 55 minutes until the temperature reaches 85 to 90 ° C while slowly raising the temperature from 50 to 60 ° C. According to claim 1,
The secondary heating and stirring is a method for producing a sauce for quesadillas and burritos, characterized in that heat treatment is performed at 90 ° C. for 2 to 3 minutes while adding starch after the first heating and stirring. According to claim 1,
Sauce manufacturing method for quesadillas and burritos, characterized in that adding olive oil after the secondary heating and stirring to further perform additional stirring for 1 minute. According to claim 1,
The cooling is maintained at 24 to 26 ° C. for 40 minutes, and then refrigerated. A sauce for quesadillas and burritos prepared according to the method for preparing a sauce for quesadillas and burritos according to any one of claims 1 and 4 to 7.