KR102679114B1 - Onion sauce composition with flame flavor and manufacturing methods of the same - Google Patents
Onion sauce composition with flame flavor and manufacturing methods of the same Download PDFInfo
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- KR102679114B1 KR102679114B1 KR1020230120243A KR20230120243A KR102679114B1 KR 102679114 B1 KR102679114 B1 KR 102679114B1 KR 1020230120243 A KR1020230120243 A KR 1020230120243A KR 20230120243 A KR20230120243 A KR 20230120243A KR 102679114 B1 KR102679114 B1 KR 102679114B1
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 103
- 241000234282 Allium Species 0.000 title claims abstract description 80
- 235000002732 Allium cepa var. cepa Nutrition 0.000 title claims abstract description 80
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 66
- 235000019634 flavors Nutrition 0.000 title claims abstract description 66
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 11
- 239000000203 mixture Substances 0.000 title description 4
- 238000010438 heat treatment Methods 0.000 claims abstract description 17
- 239000003921 oil Substances 0.000 claims description 63
- 235000019198 oils Nutrition 0.000 claims description 63
- 235000015277 pork Nutrition 0.000 claims description 29
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 claims description 28
- 240000004160 Capsicum annuum Species 0.000 claims description 28
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 28
- 235000007862 Capsicum baccatum Nutrition 0.000 claims description 28
- 239000001728 capsicum frutescens Substances 0.000 claims description 28
- 235000013736 caramel Nutrition 0.000 claims description 28
- 239000002131 composite material Substances 0.000 claims description 24
- 229920002261 Corn starch Polymers 0.000 claims description 21
- 239000008120 corn starch Substances 0.000 claims description 21
- 108010073771 Soybean Proteins Proteins 0.000 claims description 20
- 229950008882 polysorbate Drugs 0.000 claims description 20
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- WSWCOQWTEOXDQX-MQQKCMAXSA-M (E,E)-sorbate Chemical compound C\C=C\C=C\C([O-])=O WSWCOQWTEOXDQX-MQQKCMAXSA-M 0.000 claims description 15
- 235000015278 beef Nutrition 0.000 claims description 15
- 238000010411 cooking Methods 0.000 claims description 15
- 229940075554 sorbate Drugs 0.000 claims description 15
- 240000002234 Allium sativum Species 0.000 claims description 14
- 239000003610 charcoal Substances 0.000 claims description 14
- 235000004611 garlic Nutrition 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 235000005979 Citrus limon Nutrition 0.000 claims description 7
- 244000131522 Citrus pyriformis Species 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 7
- 229940072113 onion extract Drugs 0.000 claims description 7
- 235000015206 pear juice Nutrition 0.000 claims description 7
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- YLZOPXRUQYQQID-UHFFFAOYSA-N 3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)-1-[4-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidin-5-yl]piperazin-1-yl]propan-1-one Chemical compound N1N=NC=2CN(CCC=21)CCC(=O)N1CCN(CC1)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F YLZOPXRUQYQQID-UHFFFAOYSA-N 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
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- 235000013372 meat Nutrition 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- 235000019688 fish Nutrition 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
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- 235000015170 shellfish Nutrition 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- YIWGJFPJRAEKMK-UHFFFAOYSA-N 1-(2H-benzotriazol-5-yl)-3-methyl-8-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carbonyl]-1,3,8-triazaspiro[4.5]decane-2,4-dione Chemical compound CN1C(=O)N(c2ccc3n[nH]nc3c2)C2(CCN(CC2)C(=O)c2cnc(NCc3cccc(OC(F)(F)F)c3)nc2)C1=O YIWGJFPJRAEKMK-UHFFFAOYSA-N 0.000 description 1
- 208000006820 Arthralgia Diseases 0.000 description 1
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- 206010013911 Dysgeusia Diseases 0.000 description 1
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- 241000237502 Ostreidae Species 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 241000722363 Piper Species 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000002485 combustion reaction Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
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- 238000011161 development Methods 0.000 description 1
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- 230000001939 inductive effect Effects 0.000 description 1
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- 235000020636 oyster Nutrition 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 235000021259 spicy food Nutrition 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
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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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
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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
- 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
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/88—Taste or flavour enhancing agents
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
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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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Abstract
본 발명은 불맛 양파 소스 및 이의 제조방법에 관한 것으로서, 보다 구체적으로는 무거운 웍과 강한 열량의 화염을 사용하여야 하는 웍헤이(wok hay) 방식이 아닌, 가벼운 팬이나 직화통돌이에 적당한 열처리를 이용하여 볶는 소테잉(sauteing) 방식으로 조리할 수 있으면서도, 종래의 불맛 양파 소스보다 훨씬 우수한 불맛 풍미를 갖고 있어, 조리사의 어깨나 허리, 손목 등에 무리가 가지 않으면서도, 화재와 화상의 위험성을 획기적으로 줄일 수 있는, 불맛 양파 소스 및 이의 제조방법에 관한 것이다.The present invention relates to a fiery onion sauce and a method for manufacturing the same. More specifically, it relates to a hot onion sauce and a method for producing the same. More specifically, it is made using an appropriate heat treatment in a light pan or direct fire pot rather than the wok hay method that requires the use of a heavy wok and a high-calorie flame. Although it can be cooked using the sauteing method, it has a much better fiery flavor than conventional fiery onion sauces, dramatically reducing the risk of fire and burns without putting a strain on the cook's shoulders, waist, or wrists. It relates to a flavorless onion sauce and a method of manufacturing the same.
Description
본 발명은 불맛 양파 소스 및 이의 제조방법에 관한 것으로서, 구체적으로는 무거운 웍과 강한 열량의 화염을 사용하여야 하는 웍헤이(wok hay) 방식이 아닌 소테잉(sauteing) 방식으로 조리할 수 있으면서도 종래의 불맛 양파 소스보다 훨씬 우수한 불맛 풍미를 갖고 있는, 불맛 양파 소스 및 이의 제조방법에 관한 것이다.The present invention relates to a fiery onion sauce and a method for producing the same. Specifically, the present invention relates to a fire-flavored onion sauce and a method for producing the same. Specifically, it can be cooked by a sautéing method rather than a wok hay method, which requires the use of a heavy wok and a high-calorie flame, while also cooking it using a conventional method. It relates to a fiery onion sauce, which has a fiery flavor that is much better than that of a fiery onion sauce, and a method for manufacturing the same.
불맛은 식재료가 고온의 불꽃에 직접 닿았을 때 그 부분이 살짝 타면서 요리에 스며드는 독특한 풍미로서, '불향'이라고도 부른다. 불맛을 내서 요리에 풍미를 주는 기법과 그 기법을 활용한 요리는 세계 각지에 퍼져 있다. 보통 쇠고기 등심이나 돼지고기 삼결살과 같은 육류 또는 생선, 조개와 같은 어패류를 석쇠나 그릴에 올려놓고 그 아래에서 숯불이나 가스불을 점화하여 그 직화열(복사열)로 음식을 구워먹는 직화구이 요리법도 있으나 이는 불맛 요리와는 다르다. Fire taste is a unique flavor that permeates the dish as food ingredients are slightly burned when they come in direct contact with a high-temperature flame, and is also called 'fire flavor'. The technique of adding flavor to dishes by adding fire flavor and dishes using that technique are spread all over the world. There is also a direct fire grilling method in which meat such as beef sirloin or pork samgyeolsal or seafood such as fish or shellfish is placed on a grill or grill, ignited under a charcoal or gas fire, and the food is grilled using the direct heat (radiant heat). This is different from spicy food.
음식을 익히기 위해서는 다량의 전도열이나 복사열을 서서히 장시간 음식에 가해야 하지만 불맛 요리는 음식을 익히기 위한 전도열이나 복사열을 장시간 이용하는 것이 아니라 육류, 어패류의 누린내나 비릿내 등을 순간적으로 잡고 채소의 풋내를 날리는 한편 특히 식재료가 고온의 불꽃에 직접 닿았을 때 그 닿은 부분이 순간적으로 살짝 타면서 생기는 음식 고유의 미세한 연소냄새(마이야르 반응)이 요리에 스며들게 함으로써 생기는 독특한 풍미를 즐기는 요리법이다. In order to cook food, a large amount of conductive heat or radiant heat must be applied to the food gradually over a long period of time. However, fire-cooking does not use conductive heat or radiant heat for a long time to cook food, but rather instantly removes the spicy or fishy smell of meat, fish and shellfish, and removes the green smell of vegetables. In particular, it is a cooking method that enjoys the unique flavor created by allowing the food's unique subtle combustion smell (Maillard reaction), which occurs when food ingredients come into direct contact with a high-temperature flame and the touched part burns briefly, into the dish.
불맛 요리를 위해서는 일반적으로 상부 개구부가 넓적하고 비교적 깊이가 깊은 큰 냄비인 웍(wok)에 조리하고자 하는 음식을 담아 돼지 기름인 라드(lard) 등의 기름을 충분히 두르고 가열하면서 내부에 불꽃 화염을 가하거나 또는 화염이 일어나도록 유도하여 조리되는 야채나 고기 혹은 소스 등을 음식에 가미하여 불맛을 가미하는 방식이 채택되는데, 조리사가 중국 광동지역의 불맛 요리 방식인 '웍헤이'에서 조리용기인 웍은 전체가 통철로 되어 있으면서 면적에 비해 두께가 얇고 둥근 특성상 같은 웍 내부에서도 마치 공기의 대류를 연상시킬 정도로 온도가 다르며, 조리사가 반동을 주어 손목을 리드믹컬하게 낚아채거나 회전하면서 조리하여 특유의 풍미를 내야 하므로, 조리사의 능숙한 손목 놀림과 강한 열량의 화염이 불맛을 내는데 가장 중요한 요소라고 할 수 있다. For fiery cooking, the food to be cooked is generally placed in a wok, a large pot with a wide opening at the top and a relatively deep depth, and a sufficient amount of oil, such as lard, is added to the wok, heated, and a flame is applied to the inside. Alternatively, a method of adding a fiery taste to food by inducing a flame to be cooked, such as vegetables, meat, or sauce, is adopted. In 'Wokhei', a fiery cooking method in Guangdong, China, the cook uses the entire wok as a cooking vessel. Because it is made of whole iron, but is thin and round compared to its area, the temperature within the same wok is different enough to be reminiscent of air convection, and the cook gives the wok a kick and cooks it by rhythmically snatching or rotating the wrist to create a unique flavor. Therefore, it can be said that the cook's skillful wrist movements and a high-calorie flame are the most important factors in creating a fiery taste.
특히, 중화요리에서는 불맛 양파 소스를 이용하여 불맛 풍미를 요리에 가미하는 방법이 종종 이용되는데, 불맛 양파 소스를 제조하기 위하여 조리사가 강한 열량의 화염을 이용하여, 통철로 된 무거운 웍을 이용하여 양파를 포함하는 재료들을 적어도 수십차례 흔들고 회전시키면서 조리해야 해서, 조리사의 어깨나 허리, 손목 등에 상당한 무리가 가게 되어 근골격계 질환이 유발될 수 있고, 강한 열량의 화염이 필수적으로 요구되는 바, 화재와 화상의 위험이 매우 높은 것이 현실이다.In particular, in Chinese cuisine, a method of adding a fiery flavor to dishes using a fiery onion sauce is often used. To make the fiery onion sauce, the cook uses a high-calorie flame and uses a heavy iron wok to chop the onions. The ingredients must be cooked by shaking and rotating them at least dozens of times, which puts considerable strain on the cook's shoulders, waist, and wrists, which can cause musculoskeletal disorders. A high-calorie flame is essential, which can cause fires and burns. The reality is that the risk is very high.
이에, 통철로 된 무거운 웍과 강한 열량의 화염이 아닌 가벼운 팬에 적당한 열량으로 가볍게 볶아도 우수한 불맛 풍미를 요리에 가할 수 있는 불맛 양파 소스의 개발이 요구된다.Accordingly, there is a need for the development of a fiery onion sauce that can add an excellent fiery flavor to dishes even when lightly stir-fried at an appropriate amount of heat in a light pan rather than in a heavy iron wok and a high-calorie flame.
본 발명이 이루고자 하는 기술적 과제는 불맛 양파 소스를 제공하는 것이다.The technical problem to be achieved by the present invention is to provide a spicy onion sauce.
본 발명이 이루고자 하는 또 다른 기술적 과제는 불맛 양파 소스의 제조방법을 제공하는 것이다.Another technical problem to be achieved by the present invention is to provide a method for producing a spicy onion sauce.
그러나 본 발명이 이루고자 하는 기술적 과제는 이상에서 언급한 과제에 제한되지 않으며, 언급되지 않은 또 다른 과제들은 아래의 기재로부터 당해 기술분야의 통상의 기술자에게 명확하게 이해될 수 있을 것이다.However, the technical problem to be achieved by the present invention is not limited to the problems mentioned above, and other problems not mentioned can be clearly understood by those skilled in the art from the description below.
상기한 과제를 해결하기 위한 본 발명의 일 구현예로서 본 발명의 불맛 양파 소스는 양파 슬라이스, 직화구이용 소스, 농축대두단백 및 옥수수전분을 포함할 수 있다.As an embodiment of the present invention to solve the above problems, the onion sauce of the present invention may include onion slices, sauce for grilling, concentrated soy protein, and corn starch.
상기 불맛 양파 소스는 양파 슬라이스를 80~82중량%, 상기 직화구이용 소스를 15~17중량%, 상기 농축대두단백을 0.5~1.0중량% 및 상기 옥수수전분을 0.5~1.0중량% 포함할 수 있다.The unsavory onion sauce may include 80 to 82% by weight of onion slices, 15 to 17% by weight of the direct fire grilling sauce, 0.5 to 1.0% by weight of the concentrated soy protein, and 0.5 to 1.0% by weight of the corn starch.
상기 직화구이용 소스는 복합베이스1 35~40중량%, 복합베이스2 7~10중량%, 불맛베이스 20~22중량%, 숯불맛베이스1 3~5중량%, 숯불맛베이스2 12~14중량%, 정제수 10~13중량%, 스모크오일 1~4중량% 및 마늘에센셜오일 1~3중량%를 포함하며, 상기 복합베이스1은 정제돈지 80~88.7중량%, 카라멜소스 3~4중량%, 폴리소르베이트 4~6중량%, 우지방 4~6중량% 및 대파풍미유 0.3~0.5중량%를 포함하고, 상기 복합베이스2는 정제돈지 65~68중량%, 카라멜소스 7~9중량%, 폴리소르베이트 0.1~0.3중량%, 고추맛기름 3~5중량% 및 마늘향오일 18~21중량%를 포함하고, 상기 불맛베이스는 정제돈지 87~90중량%, 카라멜소스 4~6중량%, 폴리소르베이트 4~6중량% 및 고추맛기름 1~3중량%를 포함하고, 상기 숯불맛베이스1은 폴리소르베이트 14~16중량%, 우지방 60~64중량% 및 고추맛기름 20~22중량%를 포함하고, 상기 숯불맛베이스2는 정제돈지 85~87중량%, 카라멜소스 2~3중량%, 폴리소르베이트 4~6중량%, 고추맛기름 4~6중량% 및 양파엑기스 2~3중량%를 포함하며, 상기 스모크오일은 스모크오일 68~70중량% 및 콩기름 29~32중량%를 포함할 수 있다. The sauce for direct fire grilling consists of 35-40% by weight of composite base 1, 7-10% by weight of composite base 2, 20-22% by weight of fire-flavored base, 3-5% by weight of charcoal-flavored base 1, and 12-14% by weight of charcoal-flavored base 2. , contains 10-13% by weight of purified water, 1-4% by weight of smoke oil, and 1-3% by weight of garlic essential oil, and the composite base 1 includes 80-88.7% by weight of purified pork, 3-4% by weight of caramel sauce, and poly It contains 4 to 6% by weight of sorbate, 4 to 6% by weight of beef fat, and 0.3 to 0.5% by weight of green onion flavor oil, and the composite base 2 includes 65 to 68% by weight of refined pork, 7 to 9% by weight of caramel sauce, and poly It contains 0.1 to 0.3% by weight of sorbate, 3 to 5% by weight of red pepper flavor oil, and 18 to 21% by weight of garlic flavor oil, and the fire flavor base is 87 to 90% by weight of refined pork, 4 to 6% by weight of caramel sauce, and poly It contains 4 to 6% by weight of sorbate and 1 to 3% by weight of red pepper flavored oil, and the charcoal flavor base 1 contains 14 to 16% by weight of polysorbate, 60 to 64% by weight of beef fat, and 20 to 22% by weight of red pepper flavored oil. %, and the charcoal flavor base 2 is 85-87% by weight of refined pork, 2-3% by weight of caramel sauce, 4-6% by weight of polysorbate, 4-6% by weight of red pepper flavor oil, and 2-3% by weight of onion extract. It includes % by weight, and the smoke oil may include 68 to 70% by weight of smoke oil and 29 to 32% by weight of soybean oil.
상기 직화구이용 소스는 레몬즙 0.05~0.1중량% 및 배즙 0.1~0.3중량%를 더 포함할 수 있다. The sauce for grilling over direct fire may further include 0.05 to 0.1% by weight of lemon juice and 0.1 to 0.3% by weight of pear juice.
상기 불맛 양파 소스는 농축대두단백을 0.7~0.9중량% 및 상기 옥수수전분을 0.7~0.9중량% 포함할 수 있다. The fiery onion sauce may contain 0.7 to 0.9% by weight of concentrated soy protein and 0.7 to 0.9% by weight of corn starch.
본 발명의 다른 구현예로서 양파 슬라이스, 농축대두단백 및 옥수수전분을 교반하는 1차 교반단계; 직화구이용 소스를 첨가하고 교반하는 2차 교반단계; 조리기를 이용하여 가열하는 열처리단계; 및 상온에서 냉각시키는 냉각 단계를 포함하는 불맛 양파 소스의 제조방법을 제공할 수 있다.Another embodiment of the present invention includes a first stirring step of stirring onion slices, concentrated soy protein, and corn starch; A second stirring step of adding and stirring sauce for direct fire grilling; A heat treatment step of heating using a cooker; and a cooling step of cooling at room temperature.
상기 직화구이용 소스는 복합베이스1 35~40중량%, 복합베이스2 7~10중량%, 불맛베이스 20~22중량%, 숯불맛베이스1 3~5중량%, 숯불맛베이스2 12~14중량%, 정제수 10~13중량%, 스모크오일 1~4중량% 및 마늘에센셜오일 1~3중량%를 포함하며, 상기 복합베이스1은 정제돈지 80~88.7중량%, 카라멜소스 3~4중량%, 폴리소르베이트 4~6중량%, 우지방 4~6중량% 및 대파풍미유 0.3~0.5중량%를 포함하고, 상기 복합베이스2는 정제돈지 65~68중량%, 카라멜소스 7~9중량%, 폴리소르베이트 0.1~0.3중량%, 고추맛기름 3~5중량% 및 마늘향오일 18~21중량%를 포함하고, 상기 불맛베이스는 정제돈지 87~90중량%, 카라멜소스 4~6중량%, 폴리소르베이트 4~6중량% 및 고추맛기름 1~3중량%를 포함하고, 상기 숯불맛베이스1은 폴리소르베이트 14~16중량%, 우지방 60~64중량% 및 고추맛기름 20~22중량%를 포함하고, 상기 숯불맛베이스2는 정제돈지 85~87중량%, 카라멜소스 2~3중량%, 폴리소르베이트 4~6중량%, 고추맛기름 4~6중량% 및 양파엑기스 2~3중량%를 포함하며, 상기 스모크오일은 스모크오일 68~70중량% 및 콩기름 29~32중량%를 포함할 수 있다.The sauce for direct fire grilling consists of 35-40% by weight of composite base 1, 7-10% by weight of composite base 2, 20-22% by weight of fire-flavored base, 3-5% by weight of charcoal-flavored base 1, and 12-14% by weight of charcoal-flavored base 2. , contains 10-13% by weight of purified water, 1-4% by weight of smoke oil, and 1-3% by weight of garlic essential oil, and the composite base 1 includes 80-88.7% by weight of purified pork, 3-4% by weight of caramel sauce, and poly It contains 4 to 6% by weight of sorbate, 4 to 6% by weight of beef fat, and 0.3 to 0.5% by weight of green onion flavor oil, and the composite base 2 contains 65 to 68% by weight of refined pork, 7 to 9% by weight of caramel sauce, and poly It contains 0.1 to 0.3% by weight of sorbate, 3 to 5% by weight of red pepper flavor oil, and 18 to 21% by weight of garlic flavor oil, and the fire flavor base is 87 to 90% by weight of refined pork, 4 to 6% by weight of caramel sauce, and poly It contains 4 to 6% by weight of sorbate and 1 to 3% by weight of red pepper flavored oil, and the charcoal flavor base 1 contains 14 to 16% by weight of polysorbate, 60 to 64% by weight of beef fat, and 20 to 22% by weight of red pepper flavored oil. %, and the charcoal flavor base 2 is 85-87% by weight of refined pork, 2-3% by weight of caramel sauce, 4-6% by weight of polysorbate, 4-6% by weight of red pepper flavor oil, and 2-3% by weight of onion extract. It includes % by weight, and the smoke oil may include 68 to 70% by weight of smoke oil and 29 to 32% by weight of soybean oil.
상기 조리기는 팬 또는 직화통돌이를 포함할 수 있으며, 상기 열처리단계는 20분간 수행될 수 있다.The cooker may include a pan or a direct fire stove, and the heat treatment step may be performed for 20 minutes.
본 발명에 따른 불맛 양파 소스는, 무거운 웍과 강한 열량의 화염을 사용하여야 하는 웍헤이(wok hay) 방식이 아닌, 가벼운 팬이나 직화통돌이에 적당한 열처리를 이용하여 볶는 소테잉(sauteing) 방식으로 조리할 수 있으면서도, 종래의 불맛 양파 소스보다 훨씬 우수한 불맛 풍미를 갖고 있어, 조리사의 어깨나 허리, 손목 등에 무리가 가지 않으면서도, 화재와 화상의 위험성을 획기적으로 줄일 수 있다.The fiery onion sauce according to the present invention is cooked using a sautéing method using appropriate heat treatment in a light pan or direct flame, rather than using a wok hay method that requires the use of a heavy wok and a high-calorie flame. However, it has a much better flavor than conventional onion sauces, so it can dramatically reduce the risk of fire and burns without putting a strain on the cook's shoulders, waist, or wrists.
도 1은 실시예 1에 따른 불맛 양파 소스의 완성품 사진이다.Figure 1 is a photograph of the finished product of the spicy onion sauce according to Example 1.
본 발명은 다양한 변환을 가할 수 있고 여러 가지 실시예를 가질 수 있는 바, 이하 특정 실시예들을 도면에 예시하고 상세한 설명에 상세하게 설명하고자 한다. 그러나, 이는 본 발명을 예시하는 것일 뿐, 본 발명을 특정한 실시 형태에 대해 한정하려는 것이 아니며, 본 발명의 사상 및 기술 범위에 포함되는 모든 변환, 균등물 내지 대체물을 포함하는 것으로 이해되어야 한다. 본 발명을 설명함에 있어서 관련된 공지 기술에 대한 구체적인 설명이 본 발명의 요지를 흐릴 수 있다고 판단되는 경우 그 상세한 설명을 생략한다.Since the present invention can be modified in various ways and can have various embodiments, specific embodiments will be illustrated in the drawings and explained in detail in the detailed description below. However, this is only illustrative of the present invention, and is not intended to limit the present invention to specific embodiments, and should be understood to include all transformations, equivalents, and substitutes included in the spirit and technical scope of the present invention. In describing the present invention, if it is determined that a detailed description of related known technologies may obscure the gist of the present invention, the detailed description will be omitted.
본 명세서에서 웍헤이라 함은, 웍 안에서 위치에 따라 온도가 다르고 대류가 발생하여 열의 움직임이 다르므로, 웍 안쪽 불이 닿는 밑바닥은 바짝 익혀지나, 조리사가 반동을 주어 손목을 리드믹컬하게 낚아채거나 회전하면서 조리하면 식재료가 튕겨져 덜 뜨거운 수증기를 쐬며 다소 식는 것을 계속 반복하는 복합적인 조리과정을 거치며, 식재료에 특유의 불맛이 가미되는 조리 방식을 의미하며, 소테잉이라 함은, 프라이팬이나 조리용 통돌이 등에 식재료와 기름을 넣고 적당한 열원으로 가볍게 볶는 조리 방식을 의미한다. In this specification, wokhei means that the temperature is different depending on the location in the wok and convection currents occur, so the movement of heat is different, so the bottom of the wok where the fire touches is cooked thoroughly, but the cook gives a kick and catches the wrist rhythmically. When cooking while rotating, the ingredients go through a complex cooking process in which the ingredients are bounced, exposed to less hot steam, and cooled somewhat. This refers to a cooking method that adds a unique fiery flavor to the ingredients. Sautéing refers to a cooking method using a frying pan or a cooking pot. It refers to a cooking method in which ingredients and oil are placed in a pan and lightly stir-fried using an appropriate heat source.
본 발명의 일 실시예에 따른 불맛 양파 소스는 양파 슬라이스, 직화구이용 소스, 농축대두단백 및 옥수수전분을 포함한다. The unsavory onion sauce according to an embodiment of the present invention includes onion slices, sauce for direct grilling, concentrated soy protein, and corn starch.
이하, 본 발명에 대해 보다 상세하게 설명한다.Hereinafter, the present invention will be described in more detail.
상기 불맛 양파 소스는 상기 양파 슬라이스를 80~82중량%, 상기 직화구이용 소스를 15~17중량%, 상기 농축대두단백을 0.5~1.0중량% 및 상기 옥수수전분을 0.5~1.0중량% 포함할 수 있다. 상기 불맛 양파 소스는 직화구이용 소스와 농축대두단백 및 옥수수전분을 포함함으로써, 옥수수전분과 농축대두단백이 직화구이용 소스와 혼합되어 불맛이 양파 슬라이스 표면에 잘 코팅될 수 있게 하여, 불맛이 강하게 발현되면서도 오래 유지될 수 있다. The unsavory onion sauce may contain 80 to 82% by weight of the onion slices, 15 to 17% by weight of the direct grilling sauce, 0.5 to 1.0% by weight of the concentrated soy protein, and 0.5 to 1.0% by weight of the corn starch. . The fiery onion sauce includes a sauce for grilling over a direct fire, concentrated soy protein, and corn starch, so that the corn starch and concentrated soy protein are mixed with the sauce for grilling over a direct fire, allowing the fiery taste to be well coated on the surface of the onion slices, while maintaining a strong fiery taste. It can last a long time.
상기 농축대두단백과 상기 옥수수전분이 포함되지 않거나 너무 소량으로 포함되는 경우 상기 직화구이용 소스가 상기 양파 슬라이스 표면에 충분히 남아있지 않게 되어, 양파 슬라이스가 불맛을 충분히 유지하지 못할 수 있고, 상기 농축대두단백과 상기 옥수수전분이 과량으로 포함되는 경우 상기 불맛 양파 소스의 점도가 높아 소스로서 활용하기 곤란하고, 식감이 좋지 않은 문제가 있다.If the concentrated soy protein and the corn starch are not included or are included in too small amounts, the direct grilling sauce may not remain sufficiently on the surface of the onion slice, so the onion slice may not sufficiently maintain the fiery taste, and the concentrated soy protein may not remain sufficiently on the surface of the onion slice. If the corn starch is included in an excessive amount, the viscosity of the unsavory onion sauce is high, making it difficult to use as a sauce, and the texture is poor.
상기 직화구이용 소스는 복합베이스1 35~40중량%, 복합베이스2 7~10중량%, 불맛베이스 20~22중량%, 숯불맛베이스1 3~5중량%, 숯불맛베이스2 12~14중량%, 정제수 10~13중량%, 스모크오일 1~4중량% 및 마늘에센셜오일 1~3중량%를 포함하며, 상기 복합베이스1은 정제돈지 80~88.7중량%, 카라멜소스 3~4중량%, 폴리소르베이트 4~6중량%, 우지방 4~6중량% 및 대파풍미유 0.3~0.5중량%를 포함하고, 상기 복합베이스2는 정제돈지 65~68중량%, 카라멜소스 7~9중량%, 폴리소르베이트 0.1~0.3중량%, 고추맛기름 3~5중량% 및 마늘향오일 18~21중량%를 포함하고, 상기 불맛베이스는 정제돈지 87~90중량%, 카라멜소스 4~6중량%, 폴리소르베이트 4~6중량% 및 고추맛기름 1~3중량%를 포함하고, 상기 숯불맛베이스1은 폴리소르베이트 14~16중량%, 우지방 60~64중량% 및 고추맛기름 20~22중량%를 포함하고, 상기 숯불맛베이스2는 정제돈지 85~87중량%, 카라멜소스 2~3중량%, 폴리소르베이트 4~6중량%, 고추맛기름 4~6중량% 및 양파엑기스 2~3중량%를 포함하며, 상기 스모크오일은 스모크오일 68~70중량% 및 콩기름 29~32중량%를 포함할 수 있다. The sauce for direct fire grilling consists of 35-40% by weight of composite base 1, 7-10% by weight of composite base 2, 20-22% by weight of fire-flavored base, 3-5% by weight of charcoal-flavored base 1, and 12-14% by weight of charcoal-flavored base 2. , contains 10-13% by weight of purified water, 1-4% by weight of smoke oil, and 1-3% by weight of garlic essential oil, and the composite base 1 includes 80-88.7% by weight of purified pork, 3-4% by weight of caramel sauce, and poly It contains 4 to 6% by weight of sorbate, 4 to 6% by weight of beef fat, and 0.3 to 0.5% by weight of green onion flavor oil, and the composite base 2 contains 65 to 68% by weight of refined pork, 7 to 9% by weight of caramel sauce, and poly It contains 0.1 to 0.3% by weight of sorbate, 3 to 5% by weight of red pepper flavor oil, and 18 to 21% by weight of garlic flavor oil, and the fire flavor base is 87 to 90% by weight of refined pork, 4 to 6% by weight of caramel sauce, and poly It contains 4 to 6% by weight of sorbate and 1 to 3% by weight of red pepper flavored oil, and the charcoal flavor base 1 contains 14 to 16% by weight of polysorbate, 60 to 64% by weight of beef fat, and 20 to 22% by weight of red pepper flavored oil. %, and the charcoal flavor base 2 is 85-87% by weight of refined pork, 2-3% by weight of caramel sauce, 4-6% by weight of polysorbate, 4-6% by weight of red pepper flavor oil, and 2-3% by weight of onion extract. It includes % by weight, and the smoke oil may include 68 to 70% by weight of smoke oil and 29 to 32% by weight of soybean oil.
상기 직화구이용 소스는 레몬즙 0.05~0.1중량% 및 배즙 0.1~0.3중량%를 더 포함할 수 있다. 상기 직화구이용 소스가 상기 레몬즙 및 상기 배즙을 더 포함함으로써, 불맛이 양파 슬라이스에 잘 베어들어, 불맛이 강하게 발현되면서도 오래 유지될 수 있다. The sauce for grilling over direct fire may further include 0.05 to 0.1% by weight of lemon juice and 0.1 to 0.3% by weight of pear juice. Since the sauce for grilling over direct fire further includes the lemon juice and the pear juice, the fiery taste is well absorbed into the onion slices, and the fiery taste can be strongly expressed and maintained for a long time.
본 발명의 일 실시예에 따른 불맛 양파 소스의 제조방법은, 양파 슬라이스, 농축대두단백 및 옥수수전분을 교반하는 1차 교반단계; 직화구이용 소스를 첨가하고 교반하는 2차 교반단계; 조리기를 이용하여 가열하는 열처리단계; 및 상온에서 냉각시키는 냉각 단계를 포함할 수 있다.A method for producing a spicy onion sauce according to an embodiment of the present invention includes a first stirring step of stirring onion slices, concentrated soy protein, and corn starch; A second stirring step of adding and stirring sauce for direct fire grilling; A heat treatment step of heating using a cooker; And it may include a cooling step of cooling to room temperature.
상기 열처리단계에서 사용하는 상기 조리기는 팬 또는 직화통돌이를 포함하며, 팬이나 직화통돌이 외에도 식재료에 열을 가하며 볶을 수 있는 조리기라면 제한없이 사용할 수 있다.The cooker used in the heat treatment step includes a pan or a direct fire cooker, and any cooker that can fry food ingredients while applying heat in addition to a pan or a direct fire cooker can be used without limitation.
상기 열처리단계는 20분간 수행될 수 있다. 상기 불맛 양파 소스는 강한 화염으로 오래 조리하지 않고, 적당한 열량으로 20분의 열처리만으로도 강한 불맛을 오랫동안 유지할 수 있으므로, 가열로 인한 양파의 조직연화로 인해 식감이 너무 물러지지 않고 적당한 연화정도를 갖게 되어, 다른 요리에 상기 불맛 양파 소스를 가미하여 함께 먹을 때, 불맛을 가미하면서도 양파 특유의 식감과 형태가 유지될 수 있다. The heat treatment step may be performed for 20 minutes. The fiery taste of the onion sauce is not cooked for a long time with a strong flame, and the strong fiery taste can be maintained for a long time with just 20 minutes of heat treatment at an appropriate amount of heat. Therefore, the texture of the onion due to the softening of the onion due to heating does not become too soft and has an appropriate degree of softening. When eating the fiery onion sauce with other dishes, the unique texture and shape of the onion can be maintained while adding the fiery taste.
이하, 본 발명의 이해를 돕기 위하여 본 발명을 하기 실시예에 의거하여 좀 더 상세하게 설명한다. 단, 이들 실시예는 본 발명을 예시하는 것을 뿐 첨부된 특허청구범위를 제한하는 것이 아니며, 본 발명의 범주 및 기술사상 범위 내에서 실시예에 대한 다양한 변경 및 수정이 가능함은 당업자에게 있어서 명백한 것이며, 이러한 변형 및 수정이 첨부된 특허청구범위에 속하는 것도 당연한 것이다.Hereinafter, to aid understanding of the present invention, the present invention will be described in more detail based on the following examples. However, these examples only illustrate the present invention and do not limit the scope of the appended claims, and it is obvious to those skilled in the art that various changes and modifications to the examples are possible within the scope and technical idea of the present invention. , it is natural that such variations and modifications fall within the scope of the attached patent claims.
[준비예 1]: 양파 슬라이스 준비[Preparation Example 1]: Preparation of onion slices
껍질을 깐 양파 1kg을 칼로 썰어서 각 조각들이 긴 방향길이 30mm, 짧은 방향길이 10 mm인 양파 슬라이스를 제조하였다.1 kg of peeled onion was cut with a knife to prepare onion slices with each piece measuring 30 mm in the long direction and 10 mm in the short direction.
[준비예 2-1]: 직화구이용 소스의 제조[Preparation Example 2-1]: Preparation of sauce for direct fire grilling
정제돈지 86.59중량%, 카라멜소스 2.17중량%, 폴리소르베이트 4.42중량%, 고추맛기름 4.42중량% 및 양파엑기스 2.39중량%를 포함하는 숯불맛베이스2 13.8g, 정제수 11.7g, 마늘에센셜오일 1.78g을 혼합하고 충분히 교반한 후, 여기에 정제돈지 85.66중량%, 카라멜소스 3.26중량%, 폴리소르베이트 5.75중량%, 우지방 4.92중량% 및 대파풍미유 0.41중량%를 포함하는 복합베이스1 36.19g, 정제돈지 67.05중량%, 카라멜소스 8.21중량%, 폴리소르베이트 0.12중량%, 고추맛기름 4.05중량% 및 마늘향오일 20.58중량%를 포함하는 복합베이스2 8.65g, 정제돈지 88.37중량%, 카라멜소스 5.02중량%, 폴리소르베이트 5.07중량% 및 고추맛기름 1.53중량%를 포함하는 불맛베이스 21.5g, 폴리소르베이트 15.88중량%, 우지방 62.35중량%, 및 고추맛기름 20~22중량%를 포함하는 숯불맛베이스1 3.4g, 스모크오일 69.80중량% 및 콩기름 30.20중량%를 포함하는 스모크오일 2.98g을 첨가하여 혼합하고 충분히 교반한 후에, 90℃에서 5분간 열처리 하고, 상온에서 서서히 냉각시켜 직화구이용 소스 조성물 100g을 제조하였다.13.8g of charcoal flavor base 2 containing 86.59% by weight of refined pork, 2.17% by weight of caramel sauce, 4.42% by weight of polysorbate, 4.42% by weight of red pepper flavored oil and 2.39% by weight of onion extract, 11.7g of purified water, 1.78g of garlic essential oil After mixing and sufficiently stirring, 36.19 g of composite base 1 containing 85.66% by weight of refined pork, 3.26% by weight of caramel sauce, 5.75% by weight of polysorbate, 4.92% by weight of beef fat, and 0.41% by weight of green onion flavor oil, 8.65g of composite base 2 containing 67.05% by weight of refined pork, 8.21% by weight of caramel sauce, 0.12% by weight of polysorbate, 4.05% by weight of red pepper flavor oil and 20.58% by weight of garlic flavor oil, 88.37% by weight of refined pork, 5.02% of caramel sauce % by weight, 21.5 g of fire base containing 5.07% by weight of polysorbate and 1.53% by weight of red pepper flavored oil, 15.88% by weight of polysorbate, 62.35% by weight of beef fat, and 20 to 22% by weight of red pepper flavored oil. Add 3.4g of flavor base 1, 69.80% by weight of smoke oil, and 2.98g of smoke oil containing 30.20% by weight of soybean oil, mix, stir sufficiently, heat treat at 90°C for 5 minutes, and gradually cool to room temperature to create a sauce composition for grilling over direct fire. 100g was prepared.
[준비예 2-2]: 레몬즙 및 배즙이 첨가된 직화구이용 소스의 제조[Preparation Example 2-2]: Preparation of sauce for direct fire grilling with added lemon juice and pear juice
정제돈지 86.59중량%, 카라멜소스 2.17중량%, 폴리소르베이트 4.42중량%, 고추맛기름 4.42중량% 및 양파엑기스 2.39중량%를 포함하는 숯불맛베이스2 13.8g, 정제수 11.4g, 마늘에센셜오일 1.78g을 혼합하고 충분히 교반한 후, 여기에 정제돈지 85.66중량%, 카라멜소스 3.26중량%, 폴리소르베이트 5.75중량%, 우지방 4.92중량% 및 대파풍미유 0.41중량%를 포함하는 복합베이스1 36.19g, 정제돈지 67.05중량%, 카라멜소스 8.21중량%, 폴리소르베이트 0.12중량%, 고추맛기름 4.05중량% 및 마늘향오일 20.58중량%를 포함하는 복합베이스2 8.65g, 정제돈지 88.37중량%, 카라멜소스 5.02중량%, 폴리소르베이트 5.07중량% 및 고추맛기름 1.53중량%를 포함하는 불맛베이스 21.5g, 폴리소르베이트 15.88중량%, 우지방 62.35중량%, 및 고추맛기름 20~22중량%를 포함하는 숯불맛베이스1 3.4g, 스모크오일 69.80중량% 및 콩기름 30.20중량%를 포함하는 스모크오일 2.98g을 첨가하여 혼합하고 충분히 교반한 후에, 90℃에서 5분간 열처리하고, 상온에서 서서히 냉각시켰다. 완전히 냉각된 후에, 레몬즙 0.1g, 배즙 0.2g을 더 첨가하고 충분히 교반하여 직화구이용 소스 조성물 100g을 제조하였다.13.8g of charcoal flavor base 2 containing 86.59% by weight of refined pork, 2.17% by weight of caramel sauce, 4.42% by weight of polysorbate, 4.42% by weight of red pepper flavored oil and 2.39% by weight of onion extract, 11.4g of purified water, 1.78g of garlic essential oil After mixing and sufficiently stirring, 36.19 g of composite base 1 containing 85.66% by weight of refined pork, 3.26% by weight of caramel sauce, 5.75% by weight of polysorbate, 4.92% by weight of beef fat, and 0.41% by weight of green onion flavor oil, 8.65g of composite base 2 containing 67.05% by weight of refined pork, 8.21% by weight of caramel sauce, 0.12% by weight of polysorbate, 4.05% by weight of red pepper flavor oil and 20.58% by weight of garlic flavor oil, 88.37% by weight of refined pork, 5.02% of caramel sauce % by weight, charcoal containing 21.5g of fire base containing 5.07% by weight of polysorbate and 1.53% by weight of red pepper flavored oil, 15.88% by weight of polysorbate, 62.35% by weight of beef fat, and 20 to 22% by weight of red pepper flavored oil. 3.4g of flavor base 1, 69.80% by weight of smoke oil, and 2.98g of smoke oil containing 30.20% by weight of soybean oil were added, mixed, and sufficiently stirred, followed by heat treatment at 90°C for 5 minutes and slowly cooled to room temperature. After completely cooling, 0.1 g of lemon juice and 0.2 g of pear juice were added and thoroughly stirred to prepare 100 g of a sauce composition for grilling over direct fire.
[준비예 2-3]: 일반적인 볶음 소스 준비[Preparation Example 2-3]: Preparation of general stir-fry sauce
춘장 100g, 식용유 반컵, 설탕 2 티스푼, 굴 소스 2 티스푼, 후추, 물 2컵, 옥수수전분 4g을 혼합하여 잘 교반한 후, 20분간 가열하여 일반적인 볶음 소스를 제조하였다.A general stir-fry sauce was prepared by mixing 100 g of chunjang, half a cup of cooking oil, 2 teaspoons of sugar, 2 teaspoons of oyster sauce, pepper, 2 cups of water, and 4 g of corn starch, stirring well, and heating for 20 minutes.
[실시예 1][Example 1]
준비예 1에서 제조한 양파 슬라이스 200g, 농축대두단백 2g 및 옥수수전분 2g을 혼합하고 충분히 교반한 후, 준비예 2-1에서 제조한 직화구이용 소스 40g을 첨가하고 충분히 교반하였다. 그 후, 팬에 올리고 20분간 중불에서 가열하여 불맛 양파 소스를 제조하였다.After mixing 200 g of onion slices, 2 g of concentrated soy protein, and 2 g of corn starch prepared in Preparation Example 1 and sufficiently stirring, 40 g of direct-fired grilling sauce prepared in Preparation Example 2-1 was added and thoroughly stirred. Afterwards, it was placed in a pan and heated over medium heat for 20 minutes to prepare a spicy onion sauce.
[실시예 2][Example 2]
준비예 1에서 제조한 양파 슬라이스 200g, 농축대두단백 2g 및 옥수수전분 2g을 혼합하고 충분히 교반한 후, 준비예 2-2에서 제조한 직화구이용 소스 40g을 첨가하고 충분히 교반하였다. 그 후, 직화통돌이에 넣고 20분간 중불에서 가열하여 불맛 양파 소스를 제조하였다. After mixing 200 g of onion slices, 2 g of concentrated soy protein, and 2 g of corn starch prepared in Preparation Example 1 and sufficiently stirring, 40 g of direct-fired grilling sauce prepared in Preparation Example 2-2 was added and thoroughly stirred. Afterwards, it was placed in a direct fire pot and heated over medium heat for 20 minutes to prepare a fiery onion sauce.
[비교예 1][Comparative Example 1]
준비예 1에서 제조한 양파 슬라이스 200g과 준비예 2-2에서 제조한 직화구이용 소스 40g을 첨가하고 충분히 교반하였다. 그 후, 팬에 올리고 20분간 중불에서 가열하여 불맛 양파 소스를 제조하였다.200 g of onion slices prepared in Preparation Example 1 and 40 g of direct fire grilling sauce prepared in Preparation Example 2-2 were added and stirred sufficiently. Afterwards, it was placed in a pan and heated over medium heat for 20 minutes to prepare a spicy onion sauce.
[비교예 2][Comparative Example 2]
준비예 1에서 제조한 양파 슬라이스 200g, 농축대두단백 4g 및 옥수수전분 4g을 혼합하고 충분히 교반한 후, 준비예 2-1에서 제조한 직화구이용 소스 40g을 첨가하고 충분히 교반하였다. 그 후, 팬에 올리고 20분간 중불에서 가열하여 불맛 양파 소스를 제조하였다.After mixing 200 g of onion slices, 4 g of concentrated soy protein, and 4 g of corn starch prepared in Preparation Example 1 and sufficiently stirring, 40 g of direct-fired grilling sauce prepared in Preparation Example 2-1 was added and thoroughly stirred. Afterwards, it was placed in a pan and heated over medium heat for 20 minutes to prepare a spicy onion sauce.
[비교예 3][Comparative Example 3]
준비예 1에서 제조한 양파 슬라이스 200g과 준비예 2-3에서 제조한 일반적인 볶음 소스40g을 첨가하고 충분히 교반하였다. 그 후, 웍을 사용하여 20분간 강불에서 가열하여 불맛 양파 소스를 제조하였다.200 g of onion slices prepared in Preparation Example 1 and 40 g of the general stir-fry sauce prepared in Preparation Example 2-3 were added and stirred sufficiently. Afterwards, a spicy onion sauce was prepared by heating it over high heat for 20 minutes using a wok.
<실험예> 불향 풍미, 양파 식감, 종합적인 기호도에 대한 관능평가<Experimental example> Sensory evaluation of fire-scented flavor, onion texture, and overall preference
실시예 1, 실시예 2, 비교예 1, 비교예 2, 비교예 3에 대하여 불향 풍미, 양파 식감, 종합적인 기호도에 대한 관능평가를 실시하였다. Sensory evaluation was conducted on Example 1, Example 2, Comparative Example 1, Comparative Example 2, and Comparative Example 3 for fire aroma, onion texture, and overall preference.
관능평가는 26세 내지 50세의, 중화요리 요식업 분야에 종사하는 남녀 40명을 대상으로 실시하였으며, 하나를 섭취하여 평가한 뒤 반드시 물로 입안을 헹군 후 다른 하나를 섭취하여 평가하는 방식으로 실시하였다.Sensory evaluation was conducted on 40 men and women aged 26 to 50 years old and working in the Chinese restaurant industry. After consuming one food, they were evaluated, and then they were evaluated by rinsing their mouth with water and then consuming the other food. .
불향 풍미, 양파 식감, 종합적인 기호도에 대하여 정량적 묘사분석(Quantitative Descriptive Analysis: QDA)을 하였고, 10점 측정법(숫자가 클수록 좋음)으로 실시하였으며, 평균 값을 계산한 후 소수점 첫째자리에서 반올림하여 표현하였다. 실시한 결과는 하기의 표 1에 나타내었다.Quantitative Descriptive Analysis (QDA) was conducted on fire flavor, onion texture, and overall preference, and was conducted using a 10-point measurement method (larger numbers are better), and the average value was calculated and expressed by rounding to the first decimal place. did. The results are shown in Table 1 below.
상기 표 1을 살펴보면, 실시예 1 및 실시예 2 모두 불맛 풍미가 우수하면서도 양파의 식감이 잘 살아있어, 종합적인 기호도가 매우 높은 것을 알 수 있다. 특히, 직화구이용 소스에 레몬즙과 배즙이 첨가된 실시예 2의 경우 실시예 1에 비해서 불향 풍미가 더 우수한 것을 확인할 수 있다. 비교예 1의 경우에는 불향 풍미가 가장 낮아 종합적인 기호도도 가장 낮은 것을 확인할 수 있는데, 이는 농축대두단백과 옥수수전분을 포함하지 않음으로 인해, 불향 풍미가 양파 슬라이스 표면에 충분히 코팅되지 않았기 때문인 것으로 판단된다. 비교예 2의 경우 농축대두단백과 옥수수전분을 과량으로 포함하여 양파가 지나치게 연화되어 식감이 좋지 않고, 점도가 높아 소스로서 사용하기에 부적합한 물성을 보여 종합적인 기호도도 낮은 것을 알 수 있다. 비교예 3의 경우 강한 화염으로 조리하여 양파가 지나치게 연화되어 양파 고유의 식감이 거의 사라져서, 식감과 종합적인 기호도에서 낮은 평가를 받았고, 강한 화염을 사용하였지만 오히려 약한 화력을 사용한 실시예들에 비해 불맛 풍미는 약한 것을 확인할 수 있다. 특히, 비교예 3의 경우, 표 1에는 표현되지 않았지만, 조리사가 20분간 무거운 웍을 이용하여 조리하면서 손목의 통증을 호소하였다. Looking at Table 1, it can be seen that both Examples 1 and 2 had excellent fiery flavor and a good onion texture, so the overall preference was very high. In particular, it can be seen that Example 2, in which lemon juice and pear juice were added to the sauce for grilling over direct fire, had a better non-scented flavor compared to Example 1. In the case of Comparative Example 1, it can be seen that the unscented flavor was the lowest and the overall preference was also the lowest. This was believed to be because the unscented flavor was not sufficiently coated on the surface of the onion slices due to the fact that it did not contain concentrated soy protein and corn starch. do. In the case of Comparative Example 2, the onion was excessively softened due to the excessive amount of concentrated soy protein and corn starch, resulting in a poor texture, and its high viscosity showed physical properties unsuitable for use as a sauce, resulting in low overall preference. In Comparative Example 3, the onion was excessively softened by cooking with a strong flame and the inherent texture of the onion almost disappeared, so it was evaluated low in terms of texture and overall preference, and had a bad taste compared to the examples that used a strong flame but rather a weak fire power. You can see that the flavor is weak. In particular, in the case of Comparative Example 3, although not shown in Table 1, the cook complained of wrist pain while cooking using a heavy wok for 20 minutes.
본 발명은 상기 실시예들에 한정되는 것이 아니라 서로 다른 다양한 형태로 제조될 수 있으며, 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자는 본 발명의 기술적 사상이나 필수적인 특징을 변경하지 않고서 다른 구체적인 형태로 실시될 수 있다는 것을 이해할 수 있을 것이다. 그러므로 이상에서 기술한 실시예들은 모든 면에서 예시적인 것이며 한정적이 아닌 것으로 이해해야만 한다.The present invention is not limited to the above-mentioned embodiments, but can be manufactured in various different forms, and those skilled in the art will be able to form other specific forms without changing the technical idea or essential features of the present invention. You will be able to understand that this can be implemented. Therefore, the embodiments described above should be understood in all respects as illustrative and not restrictive.
Claims (8)
상기 직화구이용 소스는 복합베이스1 35~40중량%, 복합베이스2 7~10중량%, 불맛베이스 20~22중량%, 숯불맛베이스1 3~5중량%, 숯불맛베이스2 12~14중량%, 정제수 10~13중량%, 스모크오일 1~4중량% 및 마늘에센셜오일 1~3중량%를 포함하며, 상기 복합베이스1은 정제돈지 80~88.7중량%, 카라멜소스 3~4중량%, 폴리소르베이트 4~6중량%, 우지방 4~6중량% 및 대파풍미유 0.3~0.5중량%를 포함하고, 상기 복합베이스2는 정제돈지 65~68중량%, 카라멜소스 7~9중량%, 폴리소르베이트 0.1~0.3중량%, 고추맛기름 3~5중량% 및 마늘향오일 18~21중량%를 포함하고, 상기 불맛베이스는 정제돈지 87~90중량%, 카라멜소스 4~6중량%, 폴리소르베이트 4~6중량% 및 고추맛기름 1~3중량%를 포함하고, 상기 숯불맛베이스1은 폴리소르베이트 14~16중량%, 우지방 60~64중량% 및 고추맛기름 20~22중량%를 포함하고, 상기 숯불맛베이스2는 정제돈지 85~87중량%, 카라멜소스 2~3중량%, 폴리소르베이트 4~6중량%, 고추맛기름 4~6중량% 및 양파엑기스 2~3중량%를 포함하며, 상기 스모크오일은 스모크오일 68~70중량% 및 콩기름 29~32중량%를 포함하는 것을 특징으로 하는, 불맛 양파 소스.A non-flavored onion sauce comprising onion slices, sauce for direct grilling, concentrated soy protein, and corn starch,
The sauce for direct fire grilling consists of 35-40% by weight of composite base 1, 7-10% by weight of composite base 2, 20-22% by weight of fire-flavored base, 3-5% by weight of charcoal-flavored base 1, and 12-14% by weight of charcoal-flavored base 2. , contains 10-13% by weight of purified water, 1-4% by weight of smoke oil, and 1-3% by weight of garlic essential oil, and the composite base 1 includes 80-88.7% by weight of purified pork, 3-4% by weight of caramel sauce, and poly It contains 4 to 6% by weight of sorbate, 4 to 6% by weight of beef fat, and 0.3 to 0.5% by weight of green onion flavor oil, and the composite base 2 contains 65 to 68% by weight of refined pork, 7 to 9% by weight of caramel sauce, and poly It contains 0.1 to 0.3% by weight of sorbate, 3 to 5% by weight of red pepper flavor oil, and 18 to 21% by weight of garlic flavor oil, and the fire flavor base is 87 to 90% by weight of refined pork, 4 to 6% by weight of caramel sauce, and poly It contains 4 to 6% by weight of sorbate and 1 to 3% by weight of red pepper flavored oil, and the charcoal flavor base 1 contains 14 to 16% by weight of polysorbate, 60 to 64% by weight of beef fat, and 20 to 22% by weight of red pepper flavored oil. %, and the charcoal flavor base 2 is 85-87% by weight of refined pork, 2-3% by weight of caramel sauce, 4-6% by weight of polysorbate, 4-6% by weight of red pepper flavor oil, and 2-3% by weight of onion extract. % by weight, and the smoke oil contains 68 to 70% by weight of smoke oil and 29 to 32% by weight of soybean oil.
상기 양파 슬라이스를 80~82중량%, 상기 직화구이용 소스를 15~17중량%, 상기 농축대두단백을 0.5~1.0중량% 및 상기 옥수수전분을 0.5~1.0중량% 포함하는 것을 특징으로 하는 불맛 양파 소스.According to paragraph 1,
A fiery onion sauce comprising 80 to 82% by weight of the onion slices, 15 to 17% by weight of the direct fire grilling sauce, 0.5 to 1.0% by weight of the concentrated soy protein, and 0.5 to 1.0% by weight of the corn starch. .
상기 직화구이용 소스는 레몬즙 0.05~0.1중량% 및 배즙 0.1~0.3중량%를 더 포함하는 것을 특징으로 하는, 불맛 양파 소스.According to paragraph 1,
The sauce for direct fire grilling is a fiery onion sauce, characterized in that it further contains 0.05 to 0.1% by weight of lemon juice and 0.1 to 0.3% by weight of pear juice.
상기 농축대두단백을 0.7~0.9중량% 및 상기 옥수수전분을 0.7~0.9중량% 포함하는 것을 특징으로 하는 불맛 양파 소스.According to paragraph 2,
A spicy onion sauce comprising 0.7 to 0.9% by weight of the concentrated soy protein and 0.7 to 0.9% by weight of the corn starch.
직화구이용 소스를 첨가하고 교반하는 2차 교반단계;
조리기를 이용하여 가열하는 열처리단계; 및
상온에서 냉각시키는 냉각 단계를 포함하는 것을 특징으로 하는, 불맛 양파 소스의 제조방법으로서,
상기 직화구이용 소스는 복합베이스1 35~40중량%, 복합베이스2 7~10중량%, 불맛베이스 20~22중량%, 숯불맛베이스1 3~5중량%, 숯불맛베이스2 12~14중량%, 정제수 10~13중량%, 스모크오일 1~4중량% 및 마늘에센셜오일 1~3중량%를 포함하며, 상기 복합베이스1은 정제돈지 80~88.7중량%, 카라멜소스 3~4중량%, 폴리소르베이트 4~6중량%, 우지방 4~6중량% 및 대파풍미유 0.3~0.5중량%를 포함하고, 상기 복합베이스2는 정제돈지 65~68중량%, 카라멜소스 7~9중량%, 폴리소르베이트 0.1~0.3중량%, 고추맛기름 3~5중량% 및 마늘향오일 18~21중량%를 포함하고, 상기 불맛베이스는 정제돈지 87~90중량%, 카라멜소스 4~6중량%, 폴리소르베이트 4~6중량% 및 고추맛기름 1~3중량%를 포함하고, 상기 숯불맛베이스1은 폴리소르베이트 14~16중량%, 우지방 60~64중량% 및 고추맛기름 20~22중량%를 포함하고, 상기 숯불맛베이스2는 정제돈지 85~87중량%, 카라멜소스 2~3중량%, 폴리소르베이트 4~6중량%, 고추맛기름 4~6중량% 및 양파엑기스 2~3중량%를 포함하며, 상기 스모크오일은 스모크오일 68~70중량% 및 콩기름 29~32중량%를 포함하는 것을 특징으로 하는, 불맛 양파 소스의 제조방법.A first stirring step of stirring onion slices, concentrated soy protein, and corn starch;
A second stirring step of adding and stirring sauce for direct fire grilling;
A heat treatment step of heating using a cooker; and
A method for producing a fiery onion sauce, comprising a cooling step of cooling at room temperature,
The sauce for direct fire grilling consists of 35-40% by weight of composite base 1, 7-10% by weight of composite base 2, 20-22% by weight of fire-flavored base, 3-5% by weight of charcoal-flavored base 1, and 12-14% by weight of charcoal-flavored base 2. , contains 10-13% by weight of purified water, 1-4% by weight of smoke oil, and 1-3% by weight of garlic essential oil, and the composite base 1 includes 80-88.7% by weight of purified pork, 3-4% by weight of caramel sauce, and poly It contains 4 to 6% by weight of sorbate, 4 to 6% by weight of beef fat, and 0.3 to 0.5% by weight of green onion flavor oil, and the composite base 2 includes 65 to 68% by weight of refined pork, 7 to 9% by weight of caramel sauce, and poly It contains 0.1 to 0.3% by weight of sorbate, 3 to 5% by weight of red pepper flavor oil, and 18 to 21% by weight of garlic flavor oil, and the fire flavor base is 87 to 90% by weight of refined pork, 4 to 6% by weight of caramel sauce, and poly It contains 4 to 6% by weight of sorbate and 1 to 3% by weight of red pepper flavored oil, and the charcoal flavor base 1 contains 14 to 16% by weight of polysorbate, 60 to 64% by weight of beef fat, and 20 to 22% by weight of red pepper flavored oil. %, and the charcoal flavor base 2 is 85-87% by weight of refined pork, 2-3% by weight of caramel sauce, 4-6% by weight of polysorbate, 4-6% by weight of red pepper flavor oil, and 2-3% by weight of onion extract. % by weight, and the smoke oil includes 68 to 70% by weight of smoke oil and 29 to 32% by weight of soybean oil.
상기 조리기는 팬 또는 직화통돌이를 포함하며,
상기 열처리단계는 20분간 수행되는 것을 특징으로 하는, 불맛 양파 소스의 제조방법.According to clause 6,
The cooking device includes a pan or a direct fire stove,
A method for producing a fiery onion sauce, characterized in that the heat treatment step is performed for 20 minutes.
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| KR20040040978A (en) * | 2002-11-08 | 2004-05-13 | 주식회사 제너시스 | Recipe for a seasoned chicken |
| KR20160008269A (en) * | 2014-07-14 | 2016-01-22 | 김우섭 | Barbecue sauce and manufacturing method for thereof |
| KR102428163B1 (en) | 2020-12-18 | 2022-08-01 | 이미숙 | Preparation method for fred cooking having onions, and onins fried cooking using the same |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20040040978A (en) * | 2002-11-08 | 2004-05-13 | 주식회사 제너시스 | Recipe for a seasoned chicken |
| KR20160008269A (en) * | 2014-07-14 | 2016-01-22 | 김우섭 | Barbecue sauce and manufacturing method for thereof |
| KR102428163B1 (en) | 2020-12-18 | 2022-08-01 | 이미숙 | Preparation method for fred cooking having onions, and onins fried cooking using the same |
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