KR20090009427A - Sauce with herb soup and method for making the same - Google Patents

Sauce with herb soup and method for making the same Download PDF

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KR20090009427A
KR20090009427A KR1020070072683A KR20070072683A KR20090009427A KR 20090009427 A KR20090009427 A KR 20090009427A KR 1020070072683 A KR1020070072683 A KR 1020070072683A KR 20070072683 A KR20070072683 A KR 20070072683A KR 20090009427 A KR20090009427 A KR 20090009427A
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heating
sauce
mixture
juice
onion
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KR1020070072683A
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Korean (ko)
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KR100884816B1 (en
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박상인
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주식회사 제이아이에프앤디
박상인
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

Sauce added with herb soup and a method for preparing the same are provided to remove the fishy taste of the eels by using herb soup. A method for preparing source added with herb soup comprises (S1) a step for heating soy sauce, dried cayenne, zingiberis Rhizoma crudus, garlic, onion and laminaria japonica and sieving them; (S2) a step for heating the mixture added with Japanese apricot undiluted solution, millet jelly, sugar and red pepper, and mixing the mixture with ginger juice, onion juice, grinded garlic, and pepper and heating the mixture; (S3) a step for putting the sweet potato juice and heating it; (S4) a step for adding Rubi Fructus and mulberry to the mixture and heating the mixture; and (S5, S6) mixing millet jelly and sugar in herb soup prepared by using Caryophylli Flos, glycyrrhizae radix, Angelicae gigantis Radix, Astragali Radix, cinnamomi Cortex and heating the mixture.

Description

한방육수를 첨가한 소스 및 그 제조방법 {SAUCE WITH HERB SOUP AND METHOD FOR MAKING THE SAME}Sauce added with herbal broth and manufacturing method {SAUCE WITH HERB SOUP AND METHOD FOR MAKING THE SAME}

본 발명은 소스(sauce)에 관한 것으로서, 특히 한방육수를 이용한 소스에 관한 것이다.The present invention relates to a sauce, and more particularly to a sauce using a herbal broth.

장어는 특유의 비린 맛을 가지고 있기 때문에, 장어를 요리할 때에는 보통 장어와 잘 어울리는 소스가 사용되고 있다. 최근 생활수준이 향상되면서 식생활 형태가 달라지고 있다. 그에 따라 현대인의 음식에 대한 취향이 더욱 다양해지고 까다로워지고 있다. 따라서 장어요리에 사용되는 소스도 현대인의 취향 및 요구에 맞게 개선할 필요가 있다.Eel has a unique fishy taste, so when cooking eel, a sauce that goes well with the eel is usually used. The recent changes in the standard of living have changed the way of eating. As a result, the taste of modern people is becoming more diverse and difficult. Therefore, the sauce used for eel needs to be improved to suit the tastes and needs of modern people.

본 발명의 목적은 장어 요리용 소스 및 그 제조방법을 제공하는 것이다. 본 발명의 다른 목적은 몸에 쌓인 노폐물 제거 및 기력회복의 기능을 갖는 장어 요리용 소스 및 그 제조방법을 제공하는 것이다. 본 발명의 또 다른 목적은 장어의 비린 냄새를 제거하는 장어 요리용 소스 및 그 제조방법을 제공하는 것이다.An object of the present invention is to provide a sauce for cooking eel and a method of manufacturing the same. Another object of the present invention is to provide an eel cooking sauce having a function of removing wastes accumulated in the body and recovering energy, and a method of manufacturing the same. Still another object of the present invention is to provide an eel cooking sauce for removing the fishy smell of eel and a method of manufacturing the same.

본 발명의 일측면에 따르면, 정향과, 감초와, 당귀와, 황기와, 계피를 이용하여 제조된 한방육수에 물엿과 설탕을 혼합하여 가열하는 단계를 포함하는 소스의 제조방법이 제공된다.According to one aspect of the present invention, there is provided a method for producing a sauce comprising the step of mixing the syrup and sugar in herbal broth prepared using clove, licorice, Angelica, Astragalus, and cinnamon.

상기 한방육수의 감초와, 당귀와, 황기와, 계피는 대체로 동일한 중량비로 혼합될 수 있다.Licorice, Angelica, Astragalus, and Cinnamon of the herbal broth can be mixed in approximately the same weight ratio.

상기 소스 제조방법은 고구마즙을 넣고 가열하는 단계를 더 포함할 수 있다.The sauce manufacturing method may further include the step of putting sweet potato juice.

상기 소스 제조방법은 상기 고구마즙을 넣고 가열하기 전에, 간장, 마른고추, 생강, 마늘, 양파, 다시마를 용기에 넣고 가열한 후 채반에 거르고, 매실원액, 상기 물엿 및 설탕, 고추장과 함께 다시 가열하며, 생강즙, 양파즙, 갈은 마늘, 후춧가루를 넣고 재차 가열하는 단계를 더 포함할 수 있다.The method for preparing the sauce is put the soy sauce, dried pepper, ginger, garlic, onion, kelp in a container and heat it in a container and then filter it in a vinegar before heating the sweet potato juice, and heat it again with plum juice, the syrup and sugar and red pepper paste. And, ginger juice, onion juice, ground garlic, pepper powder may further comprise the step of heating again.

상기 소스 제조방법은 상기 한방육수를 혼합하기 전에 갈은 복분자와 오디를 함께 가열하는 단계를 더 포함할 수 있다.The sauce production method may further include the step of heating the ground bokbunja and the Audi together before mixing the herbal gravy.

상기 복분자 및 오디와 함께 식초를 함께 첨가할 수 있다.Vinegar may be added together with the bokbunja and Audi.

상기 소스 제조방법은 상기 한방육수가 혼합된 재료를 가열하는 단계에서 기포가 올라오면 온도를 낮추고 저으면서 추가로 가열하는 단계를 더 포함할 수 있다.The sauce manufacturing method may further include the step of further heating while lowering the temperature when the bubble rises in the step of heating the mixed material of the herbal broth.

본 발명의 구성을 따르면 앞에서 기재한 본 발명의 목적을 모두 달성할 수 있다. 구체적으로는 중화작용과 해독작용을 하는 감초, 항암효과가 뛰어난 당귀, 이뇨작용과 소종작용이 뛰어난 황기, 향신료인 정향, 계피로 우려낸 육수를 사용하여 소스를 제조하므로 장어 특유의 비린 맛을 제거하며 더욱 담백하고 깔끔한 맛을 낼 뿐만 아니라 장어와 함께 소스를 곁들여 섭취함으로써 사람 몸에 쌓인 노폐물을 제거하는 효과가 있다. 또한, 고구마즙은 소스에 첨가되는 설탕과 물엿이 하는 감미료 역할과 점성생성 역할까지 하여 조미료의 사용을 억제시킬 수 있고 장어에 포함된 비타민E 성분과 고구마에 포함된 비타민C 성분이 눈의 노화를 억제하는 지속적인 효과를 발휘하며 혈액순환과 스트레스 무력증에 도움을 주며 배변작용을 용이하게 하여 장의 활동을 원활하게 해준다. 그리고, 복분자 소스에 오디를 첨가함으로써 부족한 철분 성분을 보완해주고, 복분자와 오디를 함께 섭취하게 되면 간장과 신장의 기능을 활성화시키며 노화방지에 효과가 있다. 또한, 복분자의 뛰어난 빛깔을 유지함에 있어서 오디가 첨가제 역할을 하기 때문에 먹지 직전에 시각적인 효과 및 섭취할 때 느끼는 식감을 두배로 느끼며 쉽취할 수 있다.According to the configuration of the present invention can achieve all the objects of the present invention described above. Specifically, the sauce is made with licorice that is neutralizing and detoxifying, Angelica excellent with anticancer effect, Astragalus with excellent diuretic and swelling effect, Clove as a spice, and broth stocked with cinnamon to remove the fishy taste peculiar to eel. Not only does it taste lighter and clearer, but it also eats sauce with eel to remove the wastes that accumulate in the human body. In addition, the sweet potato juice can suppress the use of seasonings by acting as a sweetener and viscosity in the sugar and syrup added to the sauce, and the vitamin E component in the eel and the vitamin C component in the sweet potato help prevent eye aging. It has a lasting effect on suppression, helps with blood circulation and stress asthma, and facilitates bowel movements to facilitate bowel activity. In addition, supplementing the insufficient iron component by adding Audi to the bokbunja source, bokbunja and edible when ingested to activate the function of the liver and kidney and is effective in preventing aging. In addition, since the Audi plays an additive role in maintaining the excellent color of the bokbunja, the visual effect immediately before eating and the texture felt when ingested can be easily doubled.

이하, 도면을 참조하여 본 발명의 실시예를 상세히 설명한다.Hereinafter, embodiments of the present invention will be described in detail with reference to the drawings.

도1에는 본 발명의 제1 실시예에 따른 소스의 제조방법이 도시되어 있다. 도1을 참조하면, 본 발명의 제1 실시예에 따른 소스의 제조방법은 1차 가열단계(S1)와, 2차 가열단계(S2)와, 3차 가열단계(S3)와, 4차 가열단계(S4)단계와, 한방육수 혼합단계(S5)와, 5차 가열단계(S6)를 구비한다. 1차 가열단계(S1)에서는 스테인리스 냄비에 간장 300g, 마른고추 10g, 통생강 10g, 통마늘 10g, 양파 50g, 다시마 10g을 넣고 고온에서 15분 동안 가열한 후 채반에 걸러준다. 2차 가열단계(S2)에서 는 채반에 거른 간장을 다시 스테인리스 냄비에 넣고 매실원액 100g, 물엿 300g, 설탕 200g, 고추장 200g을 넣고 중온에서 5분간 가열한다. 3차 가열에서는 생강즙 20g, 양파즙 100g, 갈은 마늘 100g, 후춧가루 10g을 더 넣고 중온에서 20분간 가열한다. 4차 가열에서는 고구마즙 280g을 넣고 5분간 더 가열한다. 혼합단계(S5)에서는 4차 가열단계를 거친 재료를 500g의 한방육수에 혼합한다. 한방육수는 스테인리스 냄비에 물 700g, 정향 20g, 감초 20g, 당귀 20g, 황기 20g, 계피 20g을 넣고 고온에서 1시간 30분 동안 가열한 후, 잘 우러난 육수를 채반에 거른 다음 냉각시켜 4 내지 5℃로 냉장보관함으로써 제조된다. 5차 가열(S6)에서는 혼합된 소스를 가열하여 소스를 완성한다.1 shows a method of manufacturing a sauce according to a first embodiment of the present invention. Referring to Figure 1, the method of manufacturing a sauce according to the first embodiment of the present invention, the first heating step (S1), the second heating step (S2), the third heating step (S3), and the fourth heating It comprises a step (S4) step, herbal broth mixing step (S5), and the fifth heating step (S6). In the first heating step (S1), put 300g soy sauce, dry pepper 10g, fresh ginger 10g, whole garlic 10g, onion 50g, kelp 10g in a stainless steel saucepan, heated at a high temperature for 15 minutes, and then filtered to the rice. In the second heating step (S2) and put soy sauce filtered in a stainless steel pot again in a stainless steel saucepan 100g plum stock, 300g starch syrup, 200g sugar, 200g red pepper paste and heated at medium temperature for 5 minutes. In the third heating, add 20g ginger juice, onion juice 100g, ground garlic 100g, pepper powder 10g and heat at medium temperature for 20 minutes. In the fourth heating, add 280 g of sweet potato juice and heat for 5 minutes. In the mixing step (S5), the material undergoing the fourth heating step is mixed with 500 g of herbal broth. Herbal broth is 700g of water, 20g of cloves, 20g of licorice, 20g of Angelica 20g, 20g of Astragalus, 20g of Astragalus, heated for 1 hour and 30 minutes at high temperature, and then sieved well broth and then cooled to 4-5 ℃. It is prepared by refrigeration with. In the fifth heating S6, the mixed source is heated to complete the source.

도2에는 본 발명의 제2 실시예에 따른 소스의 제조방법이 도시되어 있다. 도2를 참조하면, 본 발명의 제2 실시예에 따른 소스의 제조방법은 재료의 분쇄단계(S1')와, 한방육수 혼합단계(S2')와, 1차 가열단계(S3')와, 2차 가열단계(S4')를 구비한다. 재료의 분쇄단계(S1')에서는 믹서기에 복분자 400g, 오디 200g, 식초 200g을 넣고 곱게 갈아준다. 한방육수 혼합단계(S2')에서는 곱게 갈은 복분자 400g, 오디 200g, 식초 200g과, 한방육수 700g, 물엿 300g, 설탕 300g을 혼합한다. 한방육수를 제조하는 방법은 제1 실시예의 한방육수의 제조방법과 동일하므로 이에 대한 상세한 설명은 생략한다. 1차 가열단계(S3')에서는 상기 한방육수가 혼합된 재료를 고온에서 10분간 가열한다. 2차 가열단계(S4')에서는 1차 가열단계 후의 재료에서 기포가 올라오기 시작하면 중온으로 낮추고 스테인리스 냄비 바닥 부분이 눌지 않도록 저으면서 20분간 가열한다. 이후, 실온에서 냉각시킨 후 4 내지 5℃로 냉장보관한다.2 shows a method of making a sauce according to a second embodiment of the present invention. Referring to Figure 2, the method of manufacturing a sauce according to a second embodiment of the present invention, the grinding step (S1 ') of the material, the herbal broth mixing step (S2'), the first heating step (S3 '), Secondary heating step (S4 ') is provided. In the crushing step of the material (S1 '), put 400g of bokbunja, 200g of Audi, 200g of vinegar and grind finely in a blender. In the herbal broth mixing step (S2 '), finely ground bokbunja 400g, Audi 200g, vinegar 200g, herbal broth 700g, starch syrup 300g, sugar 300g. Since the method of manufacturing the herbal broth is the same as the method of manufacturing the herbal broth of the first embodiment, a detailed description thereof will be omitted. In the first heating step (S3 ′), the mixed material of the herbal broth is heated at a high temperature for 10 minutes. In the second heating step (S4 '), when bubbles start to rise from the material after the first heating step, the temperature is lowered to medium temperature and heated for 20 minutes while stirring so that the bottom portion of the stainless steel pot is not pressed. Thereafter, the mixture is cooled to room temperature and then refrigerated at 4 to 5 ° C.

본 발명은 장어요리용 소스로 제한되는 것은 아니며, 다른 요리에도 사용될 수 있음을 당업자라면 이해할 수 있을 것이다.It will be appreciated by those skilled in the art that the present invention is not limited to sauces for eel and can be used for other dishes.

이상 본 발명을 상기 실시예를 들어 설명하였으나, 본 발명은 이에 제한되는 것은 아니다. 당업자라면, 본 발명의 취지 및 범위를 벗어나지 않고 수정, 변경을 할 수 있으며 이러한 수정과 변경 또한 본 발명에 속하는 것임을 알 수 있을 것이다.Although the present invention has been described with reference to the above embodiments, the present invention is not limited thereto. Those skilled in the art will appreciate that modifications and variations can be made without departing from the spirit and scope of the present invention and that such modifications and variations also fall within the present invention.

도1은 본 발명의 제1 실시예에 따른 소스를 제조하는 방법을 나타낸 순서도이다.1 is a flowchart illustrating a method of manufacturing a source according to a first embodiment of the present invention.

도2는 본 발명의 제2 실시예에 따른 소스를 제조하는 방법을 나타낸 순서도이다.2 is a flow chart illustrating a method of manufacturing a source according to a second embodiment of the present invention.

Claims (7)

정향과, 감초와, 당귀와, 황기와, 계피를 이용하여 제조된 한방육수에 물엿과 설탕을 혼합하여 가열하는 단계를 포함하는 소스의 제조방법.A method of producing a sauce comprising the step of mixing the syrup and sugar in a herbal broth prepared using cloves, licorice, Angelica, Astragalus and cinnamon. 제1항의 소스 제조방법에 있어서, 상기 한방육수의 감초와, 당귀와, 황기와, 계피는 대체로 동일한 중량비로 혼합되는 소스의 제조방법.The method for producing a sauce according to claim 1, wherein licorice, Angelica, coriander, and cinnamon of the herbal broth are mixed in substantially the same weight ratio. 제1항 또는 제2항의 소스 제조방법에 있어서, 고구마즙을 넣고 가열하는 단계를 더 포함하는 소스의 제조방법.The method for preparing a sauce according to claim 1 or 2, further comprising the step of heating the sweet potato juice. 제3항의 소스 제조방법에 있어서, 상기 고구마즙을 넣고 가열하기 전에, 간장, 마른고추, 생강, 마늘, 양파, 다시마를 용기에 넣고 가열한 후 채반에 거르고, 매실원액, 상기 물엿 및 설탕, 고추장과 함께 다시 가열하며, 생강즙, 양파즙, 갈은 마늘, 후춧가루를 넣고 재차 가열하는 단계를 더 포함하는 소스의 제조방법.The method of claim 3, wherein the soy sauce, dried chilli pepper, ginger, garlic, onion, and kelp are put into a container and heated, and then filtered in a vinegar before the heating of the sweet potato juice. With the heating again, ginger juice, onion juice, ground garlic, pepper powder and the method of producing a sauce further comprising the step of heating again. 제1항 또는 제2항의 소스 제조방법에 있어서, 상기 한방육수를 혼합하기 전에 갈은 복분자와 오디를 함께 가열하는 단계를 더 포함하는 소스의 제조방법.The method of claim 1, further comprising heating the ground bokbunja and the Audi together before mixing the herbal broth. 제5항의 소스 제조방법에 있어서, 상기 복분자 및 오디와 함께 식초를 함께 첨가하는 소스의 제조방법.The method for producing a sauce according to claim 5, wherein vinegar is added together with the bokbunja and the mulberry. 제5항의 소스 제조방법에 있어서, 상기 한방육수가 혼합된 재료를 가열하는 단계에서 기포가 올라오면 온도를 낮추고 저으면서 추가로 가열하는 단계를 더 포함하는 소스의 제조방법.The method of manufacturing a sauce according to claim 5, further comprising the step of further heating while stirring and lowering the temperature when bubbles rise in the step of heating the mixed material of the herbal broth.
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KR101348057B1 (en) 2012-01-30 2014-01-15 박희주 Manufacturing method of liqufied seasoning comprising herbal medicine and meat as a key material, and liquified seasoning made by the same method
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KR101585591B1 (en) 2015-06-26 2016-01-21 김해자 Method for manufacturing herbal broth and herbal broth manufactured by the same
KR102449733B1 (en) 2020-09-28 2022-09-29 박동훈 Method of manufacturing oriental medicine stock and oriental medicine stock manufactured using the same

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KR100483606B1 (en) * 2002-08-12 2005-04-18 김태근 Manufacturing method of spice for butchersmeat and its spice
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CN109549152A (en) * 2018-12-19 2019-04-02 王友红 A kind of preparation method nourishing Buddha jumping over the wall
CN109549152B (en) * 2018-12-19 2022-04-01 王友红 Preparation method of nourishing Fotiaoqiang

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