KR20030015334A - Method for preparing a chicken sauce using korean soy sauce and vegetables - Google Patents
Method for preparing a chicken sauce using korean soy sauce and vegetables Download PDFInfo
- Publication number
- KR20030015334A KR20030015334A KR1020030004659A KR20030004659A KR20030015334A KR 20030015334 A KR20030015334 A KR 20030015334A KR 1020030004659 A KR1020030004659 A KR 1020030004659A KR 20030004659 A KR20030004659 A KR 20030004659A KR 20030015334 A KR20030015334 A KR 20030015334A
- Authority
- KR
- South Korea
- Prior art keywords
- sauce
- chicken
- preparing
- vegetables
- soy sauce
- Prior art date
Links
- 241000287828 Gallus gallus Species 0.000 title claims abstract description 15
- 235000015067 sauces Nutrition 0.000 title claims abstract description 12
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 9
- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 7
- 238000000034 method Methods 0.000 title abstract description 4
- 239000000284 extract Substances 0.000 claims abstract description 5
- 235000003261 Artemisia vulgaris Nutrition 0.000 claims abstract description 4
- 240000006891 Artemisia vulgaris Species 0.000 claims abstract description 4
- 235000000832 Ayote Nutrition 0.000 claims abstract description 4
- 240000007124 Brassica oleracea Species 0.000 claims abstract description 4
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims abstract description 4
- 235000012905 Brassica oleracea var viridis Nutrition 0.000 claims abstract description 4
- 240000008067 Cucumis sativus Species 0.000 claims abstract description 4
- 235000009854 Cucurbita moschata Nutrition 0.000 claims abstract description 4
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims abstract description 4
- 244000134540 Polymnia sonchifolia Species 0.000 claims abstract description 4
- 235000003406 Polymnia sonchifolia Nutrition 0.000 claims abstract description 4
- 244000088415 Raphanus sativus Species 0.000 claims abstract description 4
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims abstract description 4
- 240000001949 Taraxacum officinale Species 0.000 claims abstract description 4
- 235000005187 Taraxacum officinale ssp. officinale Nutrition 0.000 claims abstract description 4
- 235000015136 pumpkin Nutrition 0.000 claims abstract description 4
- 240000002234 Allium sativum Species 0.000 claims abstract description 3
- 229920002472 Starch Polymers 0.000 claims abstract description 3
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 3
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 3
- 235000004611 garlic Nutrition 0.000 claims abstract description 3
- 235000008397 ginger Nutrition 0.000 claims abstract description 3
- 235000019698 starch Nutrition 0.000 claims abstract description 3
- 239000008107 starch Substances 0.000 claims abstract description 3
- 239000006188 syrup Substances 0.000 claims abstract description 3
- 235000020357 syrup Nutrition 0.000 claims abstract description 3
- 241000512259 Ascophyllum nodosum Species 0.000 claims description 3
- 241000207199 Citrus Species 0.000 claims description 3
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 claims description 3
- 240000004244 Cucurbita moschata Species 0.000 claims description 3
- 244000000626 Daucus carota Species 0.000 claims description 3
- 235000002767 Daucus carota Nutrition 0.000 claims description 3
- 244000195452 Wasabia japonica Species 0.000 claims description 3
- 235000000760 Wasabia japonica Nutrition 0.000 claims description 3
- 235000020971 citrus fruits Nutrition 0.000 claims description 3
- 244000025254 Cannabis sativa Species 0.000 claims 1
- 235000019687 Lamb Nutrition 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 7
- 239000000203 mixture Substances 0.000 abstract description 4
- 230000032683 aging Effects 0.000 abstract description 3
- 229930002875 chlorophyll Natural products 0.000 abstract description 3
- 235000019804 chlorophyll Nutrition 0.000 abstract description 3
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 abstract description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 3
- 239000011707 mineral Substances 0.000 abstract description 3
- 235000010755 mineral Nutrition 0.000 abstract description 3
- 239000011782 vitamin Substances 0.000 abstract description 3
- 235000013343 vitamin Nutrition 0.000 abstract description 3
- 229940088594 vitamin Drugs 0.000 abstract description 3
- 229930003231 vitamin Natural products 0.000 abstract description 3
- 230000000975 bioactive effect Effects 0.000 abstract description 2
- 235000009434 Actinidia chinensis Nutrition 0.000 abstract 1
- 235000009436 Actinidia deliciosa Nutrition 0.000 abstract 1
- 235000011305 Capsella bursa pastoris Nutrition 0.000 abstract 1
- 240000008867 Capsella bursa-pastoris Species 0.000 abstract 1
- 241000675108 Citrus tangerina Species 0.000 abstract 1
- 235000009849 Cucumis sativus Nutrition 0.000 abstract 1
- 241000219122 Cucurbita Species 0.000 abstract 1
- 240000002045 Guettarda speciosa Species 0.000 abstract 1
- 235000001287 Guettarda speciosa Nutrition 0.000 abstract 1
- 241000271567 Struthioniformes Species 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 description 6
- 230000005070 ripening Effects 0.000 description 2
- 239000013543 active substance Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000008960 ketchup Nutrition 0.000 description 1
- 235000021109 kimchi Nutrition 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 235000019643 salty taste Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
Abstract
PURPOSE: A method for preparing a chicken sauce using Korean soy sauce and vegetables is provided, thereby preparing the chicken sauce having nutrients including various bioactive materials, vitamins, minerals, chlorophyll, etc., and a distinct taste. CONSTITUTION: The method for preparing a chicken sauce using Korean soy sauce and vegetables comprises the steps of: (i) mixing Korean soy sauce, garlics, ginger and starch syrup in the ratio of 20:2:1:1; (ii) mixing kale, tangerines, radishes, cucumbers, pumpkins, mugworts, yacons, kiwis, tangle, shepherd's purse, dandelion and Angelica utilis Makino and aging the mixture for 1 year to prepare a vegetable extract; (iii) mixing 5% of the vegetable extract with the mixture of the step (i); and (iv) aging the mixture of the step (iii) for 7 days at room temperature.
Description
본 발명은 치킨소스용 간장과 산야초를 이용한 제조방법에 관한 것으로, 더욱 상세하게는 우리나라 전통 제조방법으로 만든 순간장과 마늘, 생강, 물엿을 20 : 2 : 1 : 1 비율로 혼합한 후 2차로 우리땅에서 자란 케일, 당근, 감귤, 무우, 오이, 호박, 쑥, 야콘, 양다래, 다시마, 냉이, 민들레, 명일엽과 같은 산야초를 1년이상 혼합 자연숙성시킨 엑기스를 5% 비율로 추가 혼합한 후 상온에서 7일간 다시 숙성시킨 후 미세한 망에 걸러 탄생한 우리나라 고유의 맛에 접근한 새로운 치킨소스용 제조 방법에 관한 것이다.The present invention relates to a manufacturing method using soy sauce and wild vinegar for chicken sauce, and more specifically, after mixing the instant sauce and garlic, ginger, starch syrup made with the traditional Korean manufacturing method in a 20: 2: 1: 1 ratio A mixture of wild-grown extracts such as kale, carrot, citrus, radish, cucumber, pumpkin, mugwort, yacon, yangdae, kelp, wasabi, dandelion, and wild leaf for more than 1 year After aging at room temperature for 7 days again, the method relates to a new chicken sauce manufacturing method approaching the unique taste of Korea, which was born through a fine mesh.
일반적으로 치킨소스는 케찹스타일을 이용한 양념치킨으로 보편화되어 보급되고 있으나 오랜 역사와 전통의 순간장을 주원료로 이에 짠맛을 작게하면서 건강에 좋은 각종 산야초로 숙성시켜 탄생한 우리민족 고유의 치킨맛이 되도록 탄생한 제조방법이 종래기술과 차별화된 바이다.In general, chicken sauce is widely used as seasoned chicken using ketchup style, but it is a Korean chicken that was born by ripening with various healthy vegetables, while reducing the salty taste as the main ingredient of the long-time history and tradition. The production method is different from the prior art.
본 발명은 간장 고유의 짠맛을 적게 하기 위하여 각종 산야초 즉 케일, 당근, 감귤, 무우, 오이, 호박, 쑥, 야콘, 양다래, 다시마, 냉이, 민들레, 명일엽을1년이상 혼합 자연숙성시킨 엑기스를 첨가하여 각종 생리활성물질, 비타민, 미네랄, 엽록소 등을 함유한 우리민족 고유의 맛을 살린 전통 재래 치킨소스 제조방법에 특징이 있다.In order to reduce the salty inherent taste of the present invention, various wild vegetables such as kale, carrot, citrus, radish, cucumber, pumpkin, mugwort, yacon, yangdae, kelp, wasabi, dandelion, and extract of natural ripening for 1 year It is characterized by the traditional method of manufacturing traditional chicken sauce that utilizes the unique taste of our nation by adding various bioactive substances, vitamins, minerals and chlorophyll.
..
이상에서 상술한 바와같이 본 발명은, 각종 생리활성물질, 비타민, 미네랄, 엽록소 등을 함유케하는 산야초를 이용한 제조방법이기에 치킨 표면에 본 소스를 발라 사용하면 짠맛 단맛 신맛 등 오감의 맛으로 어울려 독특한 치킨맛을 낼 수 있다.As described above, the present invention is a manufacturing method using wild vegetables containing various physiologically active substances, vitamins, minerals, chlorophyll, etc., so that when the sauce is applied to the surface of the chicken, the salty, sour, sour, etc. You can taste chicken.
또한 본 발명으로 제조한 간장과 산야초를 이용한 치킨소스는 우리나라 고유한 맛을 찾아내 재현한 새로운 맛으로 반영구적으로 수명을 가진 김치와 같이 한국적 치킨맛으로 사랑받을 수 있을 것이다.In addition, the chicken sauce using soy sauce and Sanyacho prepared by the present invention will be loved as Korean chicken flavor, such as kimchi with a semi-permanent life with a new taste found by reproducing the unique taste of Korea.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020030004659A KR20030015334A (en) | 2003-01-23 | 2003-01-23 | Method for preparing a chicken sauce using korean soy sauce and vegetables |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020030004659A KR20030015334A (en) | 2003-01-23 | 2003-01-23 | Method for preparing a chicken sauce using korean soy sauce and vegetables |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20030015334A true KR20030015334A (en) | 2003-02-20 |
Family
ID=27730399
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020030004659A KR20030015334A (en) | 2003-01-23 | 2003-01-23 | Method for preparing a chicken sauce using korean soy sauce and vegetables |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20030015334A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102366116A (en) * | 2011-10-20 | 2012-03-07 | 重庆鲁渝立强食品有限公司 | Wild honeysuckle flower chicken processing technology |
| KR102576156B1 (en) | 2023-03-28 | 2023-09-07 | 한인섭 | Chicken sauce manufacturing method |
| KR102601918B1 (en) | 2023-03-28 | 2023-11-14 | 한인섭 | Soy sauce chicken sauce manufacturing method |
-
2003
- 2003-01-23 KR KR1020030004659A patent/KR20030015334A/en not_active Application Discontinuation
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102366116A (en) * | 2011-10-20 | 2012-03-07 | 重庆鲁渝立强食品有限公司 | Wild honeysuckle flower chicken processing technology |
| KR102576156B1 (en) | 2023-03-28 | 2023-09-07 | 한인섭 | Chicken sauce manufacturing method |
| KR102601918B1 (en) | 2023-03-28 | 2023-11-14 | 한인섭 | Soy sauce chicken sauce manufacturing method |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| E90F | Notification of reason for final refusal | ||
| E601 | Decision to refuse application |