KR20020041839A - A manufacturing method of chicken sauce - Google Patents

A manufacturing method of chicken sauce Download PDF

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KR20020041839A
KR20020041839A KR1020000071440A KR20000071440A KR20020041839A KR 20020041839 A KR20020041839 A KR 20020041839A KR 1020000071440 A KR1020000071440 A KR 1020000071440A KR 20000071440 A KR20000071440 A KR 20000071440A KR 20020041839 A KR20020041839 A KR 20020041839A
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South Korea
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weight
source
raw
sauce
raw materials
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KR1020000071440A
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Korean (ko)
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KR100378178B1 (en
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김홍국
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김홍국
주식회사 하림
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES 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; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2200/00—Function of food ingredients
    • A23V2200/16—Taste affecting agent
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2300/00—Processes
    • A23V2300/26—Homogenisation
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B31/00—Packaging articles or materials under special atmospheric or gaseous conditions; Adding propellants to aerosol containers
    • B65B31/02—Filling, closing, or filling and closing, containers or wrappers in chambers maintained under vacuum or superatmospheric pressure or containing a special atmosphere, e.g. of inert gas

Abstract

PURPOSE: A process of preparing the titled sauce by passing through a series of processes to produce an aged product and then storing the aged product in a cold state is provided which can increase its taste while maintaining a flavor peculiar to a barbecued product and fried chicken. CONSTITUTION: A mixture of 15 to 30% by weight of high fructose corn syrup, 10 to 25% by weight of isomalto-oligosaccharide, 5 to 15% by weight of fermented soybean paste, 2 to 15% by weight of rice jelly(a kind of taffy), 2 to 15% by weight of soy sauce, 13 to 15% by weight of roasting sauce mix, 2 to 10% by weight of condensed milk, 1 to 8% by weight of acetyl adipate of starch, 1 to 8% by weight of purified sugar, 1 to 8% by weight of onion, 1 to 8% by weight of peanut butter, 0.5 to 3% by weight of garlic, 0.1 to 1% by weight of liquid caramel, and 5 to 20% by weight of purified water is heated at 80 to 100deg.C, added with 1 to 8% by weight of refined rice wine, and quickly cooled to -10 to -30deg.C after sterilizing. The cooled product is aged at 0 to 10deg.C for 12 to 36 hours and then stored at 0 to 10deg.C.

Description

바베큐 및 후라이드치킨 소스 제조방법{A manufacturing method of chicken sauce}Barbecue and fried chicken sauce {A manufacturing method of chicken sauce}

본 발명은 바베큐 및 후라이드치킨 소스 제조방법에 관한 것으로, 특히 바베큐된 제품이나 후라이드치킨(튀김닭고기) 제품 고유의 풍미는 그대로 유지하면서 맛은 더욱 향상시킬 수 있도록 한 바베큐 및 후라이드치킨 소스 제조방법에 관한 것이다.The present invention relates to a method for producing barbecue and fried chicken sauce, and more particularly, to a method for producing barbecue and fried chicken sauce, which can further improve the taste while maintaining the original flavor of barbecue products or fried chicken (fried chicken) products. will be.

근래에 들어 생활수준이 급격이 향상되면서 외식산업이 널리 대중화됨에 따라 식품에 대한 소비자의 변화 추세는 제품의 양이나 가격보다는 맛이나 청결등의 품질면과 편의성을 추구하고 있는 현 실정이고, 특히 닭고기는 영양가도 많을뿐 아니라 가격이 저렴하여 닭고기를 이용한 요리 즉, 제품을 많이 선호하고 있다.In recent years, as the standard of living has sharply improved and the restaurant industry has become more popular, the trend of consumer changes in food is the current situation in which quality and convenience such as taste and cleanness are pursued rather than quantity and price of products. In addition to its high nutritional value and low price, chicken is preferred for cooking.

따라서 바베큐 제품이나 후라이드치킨을 판매하는 전문 매장에서는 위생적인 면에 치중하는 한편, 맛의 차별화를 기하는 소스를 개발하여 바베큐나 후라이드치킨에 바르거나 찍어먹을 수 있도록 하고 있다.Therefore, specialty stores that sell barbecue products or fried chicken focus on hygiene and develop sauces that differentiate the taste so that they can be applied to barbecue or fried chicken.

그러나 이러한 종래 소스는 바베큐 또는 후라이드키킨과 같은 제품 고유의 풍미를 유지시키기 보단 전문 매장 각각의 고유 브랜드를 유지하기 독특한 맛과 향을 내는 소스이기 때문에 바베큐 또는 후라이드키킨과 같은 제품 고유의 풍미를 유지해주거나 향상된 맛을 주지 못해 소비자의 기호를 충분히 만족시키지 못하는 문제점이 있었다.However, these conventional sauces are unique flavors and aromas that retain the unique brand of each specialty store rather than maintaining the unique flavor of the product, such as barbecue or fried chicken. There was a problem that does not give an improved taste does not fully satisfy the taste of consumers.

따라서 본 발명의 목적은 상기와 같은 종래의 문제점을 감안하여 안출한 것으로, 바베큐된 제품이나 후라이드치킨(튀김닭고기) 제품 고유의 풍미는 그대로 유지하고 맛은 더욱 향상시킬 수 있도록 한 바베큐 및 후라이드치킨 소스 제조방법을 제공하는데 있다.Therefore, the object of the present invention was devised in view of the conventional problems as described above, barbecue and fried chicken sauce to maintain the original flavor of the product or fried chicken (fried chicken) product intact and to further improve the taste It is to provide a manufacturing method.

상기와 같은 목적을 달성하기 위한 수단으로 본 발명은, 고과당, 이소말토올리고당, 재래식 된장, 쌀엿, 양조간장, 로스팅소스믹스-1, 가당연유, 청주, 아세틸아디핀산전분, 정제 삼온당, 생양파, 땅콩버터, 생마늘, 액상카라멜, 정제수로 이루어지는 소스 원료를 각각 준비하고, 준비된 소스 원료는 적정 배합비에 맞게 각각 계량하며, 소스 원료중 생양파, 생마늘은 20메쉬 정도의 입자 크기로 분쇄하는 준비공정,As a means for achieving the above object, the present invention, high fructose, isomaltooligosaccharide, conventional miso, rice starch, brewed soy sauce, roasting sauce mix-1, sweetened condensed milk, sake, acetyladipic acid starch, refined triglyceride, Prepare raw ingredients consisting of raw onions, peanut butter, fresh garlic, liquid caramel, and purified water, and weigh the prepared source raw materials according to the appropriate blending ratio.The raw onions and raw garlic of the source raw materials are crushed to a particle size of about 20 mesh. Preparatory Process,

준비공정을 통해 일정 배율로 계량된 소스 원료중 청주를 제외한 나머지 소스원료를 소스탱크에 투입한 후 이를 교반기로 혼합함과 동시에 내부 온도를 80 ~ 100℃까지 올려 아세틸아디핀산전분을 호화시키는 교반공정,Stirring to gelatinize acetyladipic acid starch by adding the remaining source raw materials except Cheongju among the source raw materials weighed at a certain ratio through the preparation process into the source tank and mixing them with a stirrer and raising the internal temperature to 80 ~ 100 ℃ fair,

교반공정을 통하여 소스 원료 온도가 80 ~ 100℃로 올라가면 1차살균기로 10 ~ 40분간 1차 살균하고, 살균된 소스 원료는 균질기로 이송한 후 청주를 첨가하여소스원료의 입자 및 색상을 균질화시키는 균질화공정,When the source material temperature rises to 80 ~ 100 ℃ through the stirring process, the first sterilizer is sterilized for 10 to 40 minutes with the first sterilizer, and the sterilized source material is transferred to the homogenizer and then added with sake to homogenize particles and colors of the source material. Homogenization process,

소스 원료가 균질화가 되면 이를 여과후 관능검사와 이화학검사를 실시하여 2차살균기에서 80-100℃ 조건으로 2차 살균후 진공 포장하는 포장공정,After the source material is homogenized, it is filtered and subjected to sensory and physicochemical testing, followed by vacuum packing after secondary sterilization under conditions of 80-100 ℃ in a secondary sterilizer.

포장된 소스 원료는 -10℃ ~ -30℃에서 급냉각 시킨후 0 ~ 10℃ 냉장실에서 12 ~ 36시간 보관하여 저온 숙성시키고 0 ~ 10℃의 냉장실에서 보관하는 일련의 공정을 통하여 소스로 제조되는 것을 그 기술적 구성상의 기본 특징으로 한다.The packaged raw material is rapidly cooled at -10 ℃ ~ -30 ℃ and stored at 0 ~ 10 ℃ cold room for 12 ~ 36 hours to be aged at low temperature and stored in 0 ~ 10 ℃ cold room. It is made into the basic characteristic in technical configuration.

이하 본 발명의 바람직한 실시예를 보다 상세하게 설명하면 다음과 같다.Hereinafter, preferred embodiments of the present invention will be described in detail.

(실시예)(Example)

준비공정Preparation process

먼저 바베큐, 후라이드치킨(튀김닭고기)에 바르거나 찍어 먹을 수 있는 소스 원료에 해당하는 고과당, 이소말토올리고당, 재래식 된장, 쌀엿, 양조간장, 로스팅소스믹스-1, 가당연유, 청주, 아세틸아디핀산전분, 정제 삼온당, 생양파, 땅콩버터, 생마늘, 액상카라멜, 정제수를 각각 준비한다.First, barbecue, high fructose, isomaltooligosaccharide, conventional miso, rice starch, brewed soy sauce, roasting sauce mix-1, sweetened condensed milk, sake, acetyladipine Prepare acid starch, refined trisaccharide, raw onion, peanut butter, raw garlic, liquid caramel, and purified water, respectively.

준비된 소스 원료는 적정 배합비에 맞게 각각 계량하며, 소스 원료중 생양파, 생마늘은 20메쉬 정도의 입자 크기로 분쇄한다.Prepared source raw materials are weighed according to the appropriate mixing ratio, and raw onion and raw garlic are crushed to a particle size of about 20 mesh.

여기서 바베큐나 후라이드치킨에 사용되는 소스의 최적정 배합비는 소비자의 기호에 가장 알맞은 평균치(제품 고유의 풍미를 가장 그대로 유지할 수 있는 배합비)로서, 고과당 22.5%, 이소말토올리고당 16.67%, 재래식 된장 11.67%, 쌀엿 8.00%, 양조간장 8.00%, 로스팅소스믹스-1 7.39%, 가당연유 4.00%, 청주 3.33%, 아세틸아디핀산전분 2.19%, 정제 삼온당 1.67%, 생양파 1.67%, 땅콩버터 1.51%, 생마늘 0.83%, 액상카라멜 0.37%, 정제수 10.20% 였다.Here, the optimal blending ratio of the sauce used for barbecue or fried chicken is the average value that is most suitable for consumer's taste (combination ratio that can maintain the intrinsic flavor of the product), 22.5% high fructose, 16.67% isomalto oligosaccharide, 11.67 %, Rice Starch 8.00%, Brewed Soy Sauce 8.00%, Roasted Sauce Mix-1 7.39%, Sweetened Condensed Milk 4.00%, Cheongju 3.33%, Acetyl Adipic Acid Starch 2.19%, Refined Samon Sugar 1.67%, Fresh onion 1.67%, Peanut Butter 1.51 %, Fresh garlic 0.83%, liquid caramel 0.37%, purified water 10.20%.

이러한 최적정 배합비로 이루어진 소소의 배합비는 이에 한정되는 것은 아니고 고과당 15-30%, 이소말토올리고당 10-25%, 재래식 된장 5-15%, 쌀엿 2-15%, 양조간장 2-15%, 로스팅소스믹스-1 3-15%, 가당연유 2-10%, 청주 1-8%, 아세틸아디핀산전분 1-8%, 정제 삼온당 1-8%, 생양파 1-8%, 땅콩버터 1-8%, 생마늘 0.5-3%, 액상카라멜 0.1-1%, 정제수 5-20%의 적정 배율로 배합하면 제품 고유의 풍미는 그대로 유지하면서 맛은 향상시킬 수 있는 배합비의 조건을 갖는다.The blending ratio of soso made up of such optimum blending ratio is not limited thereto, 15-30% of high fructose, 10-25% of isomaltooligosaccharide, 5-15% of traditional soybean paste, 2-15% of rice starch, 2-15% of brewed soy sauce, Roasting Source Mix-1 3-15%, Sweetened Condensed Milk 2-10%, Cheongju 1-8%, Acetyl Adipic Acid Starch 1-8%, Refined Samon Sugar 1-8%, Fresh Onion 1-8%, Peanut Butter When blended at an appropriate ratio of 1-8%, fresh garlic 0.5-3%, liquid caramel 0.1-1%, and purified water 5-20%, they have a blending ratio condition that can improve taste while maintaining the inherent flavor of the product.

교반공정Stirring process

준비공정을 통해 일정 배율로 계량된 각 소스 원료중 청주를 제외한 나머지 소스원료(고과당, 이소말토올리고당, 재래식 된장, 쌀엿, 양조간장, 로스팅소스믹스-1, 가당연유, 아세틸아디핀산전분, 정제 삼온당, 생양파, 땅콩버터, 생마늘, 액상카라멜, 정제수)를 소스탱크에 투입한 후 이를 교반기로 혼합하면서 소스 내부 온도를 80 ~ 100℃까지 올려 아세틸아디핀산전분을 호화시킨다.Of the source ingredients weighed at a certain scale through the preparation process, the remaining source ingredients except sake (high fructose, isomaltooligosaccharide, conventional doenjang, rice starch, brewed soy sauce, roasting sauce mix-1, sweetened condensed milk, acetyladipic acid starch, Purified triglyceride, raw onion, peanut butter, raw garlic, liquid caramel, purified water) is added to the source tank and mixed with a stirrer to raise the internal temperature of the source to 80 ~ 100 ℃ to gelatinize acetyladipic acid starch.

균질화공정Homogenization process

교반공정을 통하여 소스 원료 온도가 80 ~ 100℃로 올라가면 1차살균기로 10 ~ 40분간 1차 살균한다. 1차살균기에 의해 살균된 소스 원료는 균질기로 이송한 후 청주를 첨가하여 소스의 입자 및 색상을 전체적으로 균질화시킨다.When the temperature of the source raw material is raised to 80 ~ 100 ℃ through the stirring process, the first sterilizer is sterilized for 10 to 40 minutes. The source raw material sterilized by the first sterilizer is transferred to a homogenizer, and then added with sake to homogenize the particles and colors of the source as a whole.

포장공정Packaging process

소스 원료가 균질화가 되면 이를 여과후 관능검사와 이화학검사를 실시하고, 다시 2차살균기에서 80-100℃ 조건으로 2차 살균한 다음 소스를 단위별로 진공 포장한다.After the source material is homogenized, it is filtered and subjected to sensory test and physicochemical test, and then sterilized again in the second sterilizer under the condition of 80-100 ° C, and the source is vacuum packed by unit.

숙성공정Aging process

포장된 소스 원료는 -10℃ ~ -30℃에서 급 냉각시킨 후, 0 ~ 10℃ 냉장실에서 12 ~ 36시간 보관하여 저온 숙성시킨 다음 0 ~ 10℃의 냉장실에서 보관하여 시중에 유통 판매하면 된다.Packaged raw material is rapidly cooled at -10 ℃ ~ -30 ℃, then stored in 0 ~ 10 ℃ refrigeration room for 12 to 36 hours, then aged at low temperature, then stored in 0 ~ 10 ℃ refrigeration room and sold on the market.

이상에서 살펴본 바와 같이 본 발명에 의하면, 일련의 공정을 거치면서 제조 숙성되고, 제조 숙성된 제품은 다시 냉장 보관되므로 바베큐된 제품이나 후라이드치킨(튀김닭고기) 제품 고유의 풍미를 그대로 유지할 수 있을뿐 아니라 맛은 더욱 향상시킬 수 있는 등의 효과가 있는 것이다.As described above, according to the present invention, the product is manufactured and matured through a series of processes, and thus the product is fully refrigerated and stored in the refrigerator to maintain the inherent flavor of barbecue products or fried chicken products. The taste is such that the effect can be further improved.

이상에서는 본 발명을 특정의 바람직한 실시예를 참고하여 설명하였으나, 본 발명은 상기한 실시예에 한정되지 아니하며 본 발명의 요지를 벗어나지 않는 범위에서 통상의 지식을 가진자에 의해 다양한 변경과 수정이 이루어질 수 있는 것임을 밝혀둔다.The present invention has been described above with reference to specific preferred embodiments, but the present invention is not limited to the above embodiments and various changes and modifications may be made by those skilled in the art without departing from the gist of the present invention. Make sure you can.

Claims (2)

  1. 고과당, 이소말토올리고당, 재래식 된장, 쌀엿, 양조간장, 로스팅소스믹스-1, 가당연유, 청주, 아세틸아디핀산전분, 정제 삼온당, 생양파, 땅콩버터, 생마늘, 액상카라멜, 정제수로 이루어지는 소스 원료를 각각 준비하고, 준비된 소스 원료는 적정 배합비에 맞게 각각 계량하며, 소스 원료중 생양파, 생마늘은 20메쉬 정도의 입자 크기로 분쇄하는 준비공정;Consist of high fructose, isomaltooligosaccharide, conventional miso, rice starch, brewed soy sauce, roasting sauce mix-1, sweetened condensed milk, sake, acetyladipic acid starch, refined samone sugar, fresh onion, peanut butter, raw garlic, liquid caramel, purified water Preparing each of the source raw materials, the prepared source raw materials are respectively weighed according to an appropriate blending ratio, and raw onions and raw garlic of the source raw materials are crushed to a particle size of about 20 mesh;
    준비공정을 통해 일정 배율로 계량된 소스 원료중 청주를 제외한 나머지 소스원료를 소스탱크에 투입한 후 이를 교반기로 혼합함과 동시에 내부 온도를 80 ~ 100℃까지 올려 아세틸아디핀산전분을 호화시키는 교반공정;Stirring to gelatinize acetyladipic acid starch by adding the remaining source raw materials except Cheongju among the source raw materials weighed at a certain ratio through the preparation process into the source tank and mixing them with a stirrer and raising the internal temperature to 80 ~ 100 ℃ fair;
    교반공정을 통하여 소스 원료 온도가 80 ~ 100℃로 올라가면 1차살균기로 10 ~ 40분간 1차 살균하고, 살균된 소스 원료는 균질기로 이송한 후 청주를 첨가하여 소스원료의 입자 및 색상을 균질화시키는 균질화공정;When the temperature of the source raw material is raised to 80 ~ 100 ℃ through the stirring process, the first sterilizer is first sterilized for 10 to 40 minutes, and the sterilized source raw material is transferred to the homogenizer and then added with the sake to homogenize particles and colors of the source raw material. Homogenization process;
    소스 원료가 균질화가 되면 이를 여과후 관능검사와 이화학검사를 실시하고, 2차살균기에서 80-100℃ 조건으로 2차 살균후 진공 포장하는 포장공정;When the source raw material is homogenized, it is subjected to the sensory test and physicochemical test after filtration, and vacuum packing after the second sterilization under the condition of 80-100 ° C. in the second sterilizer;
    포장된 소스 원료는 -10℃ ~ -30℃에서 급냉각 시킨후 0 ~ 10℃ 냉장실에서 12 ~ 36시간 보관하여 저온 숙성시키고 0 ~ 10℃의 냉장실에서 보관하는 일련의 공정을 통하여 소스로 제조되는 것을 특징으로 하는 바베큐 및 후라이드치킨 소스 제조방법.The packaged raw material is rapidly cooled at -10 ℃ ~ -30 ℃ and stored at 0 ~ 10 ℃ cold room for 12 ~ 36 hours to be aged at low temperature and stored in 0 ~ 10 ℃ cold room. Barbecue and fried chicken sauce production method characterized in that.
  2. 제1항에 있어서, 상기 준비공정을 통해 준비되는 소스 원료는 고과당 15-30%, 이소말토올리고당 10-25%, 재래식 된장 5-15%, 쌀엿 2-15%, 양조간장 2-15%, 로스팅소스믹스-1 3-15%, 가당연유 2-10%, 청주 1-8%, 아세틸아디핀산전분 1-8%, 정제 삼온당 1-8%, 생양파 1-8%, 땅콩버터 1-8%, 생마늘 0.5-3%, 액상카라멜 0.1-1%, 정제수 5-20%의 적정 배합비로 배합되는 것을 특징으로 하는 바베큐 및 후라이드치킨 소스 제조방법 제조방법.According to claim 1, wherein the source material prepared through the preparation process is 15-30% high fructose, 10-25% isomaltooligosaccharide, 5-15% conventional soybean, 2-15% rice starch, 2-15% brewed soy sauce , Roasting Source Mix-1 3-15%, Sweetened Condensed Milk 2-10%, Cheongju 1-8%, Acetyl Adipic Acid Starch 1-8%, Refined Samon Sugar 1-8%, Fresh onion 1-8%, Peanut Butter 1-8%, fresh garlic 0.5-3%, liquid caramel 0.1-1%, purified water 5-20% blending method of barbecue and fried chicken sauce manufacturing method characterized in that it is blended.
KR10-2000-0071440A 2000-11-29 2000-11-29 A manufacturing method of chicken sauce KR100378178B1 (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100473187B1 (en) * 2002-11-08 2005-03-11 주식회사 제너시스 Recipe for a boneless barbecue chicken
KR100810143B1 (en) * 2007-10-02 2008-03-06 (주)파고다에프에스 Manufacturing method of barbecue preparing sauce for burger and patty for burger thereof

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101119081B1 (en) 2010-06-23 2012-03-16 이봉문 Preparation method of powder sauce for fried ckicken

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100473187B1 (en) * 2002-11-08 2005-03-11 주식회사 제너시스 Recipe for a boneless barbecue chicken
KR100810143B1 (en) * 2007-10-02 2008-03-06 (주)파고다에프에스 Manufacturing method of barbecue preparing sauce for burger and patty for burger thereof

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