KR20090108970A - Sauce Added with Fruit and Oriental Medicine - Google Patents
Sauce Added with Fruit and Oriental Medicine Download PDFInfo
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- KR20090108970A KR20090108970A KR1020080034340A KR20080034340A KR20090108970A KR 20090108970 A KR20090108970 A KR 20090108970A KR 1020080034340 A KR1020080034340 A KR 1020080034340A KR 20080034340 A KR20080034340 A KR 20080034340A KR 20090108970 A KR20090108970 A KR 20090108970A
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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
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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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- 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
- A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
-
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
Abstract
Description
본 발명은 과일 한방 소스 및 그 제조방법에 관한 것으로, 보다 구체적으로는 화학조미료를 사용하지 않고, 과일과 천연조미료를 사용하는 한편, 한방약재를 첨가하여 제조한 건강에 이로우며 풍미가 향상된 과일 한방 소스 및 그 제조방법에 관한 것이다.The present invention relates to a fruit herbal sauce and a method of manufacturing the same, more specifically, using fruit and natural seasonings, without the use of chemical seasonings, while adding the herbal medicines to the health and flavor flavor improved fruit herbal The present invention relates to a sauce and a method of manufacturing the same.
소스라 함은 요리에 맛이나 빛깔을 내기 위하여 식품에 넣거나 위에 끼얹는 액체 또는 반 유동상태의 조미용액 총칭으로 각종 요리에 따라 다양한 종류의 것들이 있다. 소스를 면(麵)류 또는 밥(rice)에 얹어 비벼서 먹은 방식의 음식은 고래로부터 세계 도처에서 있어 왔고, 그 소스가 독특한 향미와 기호에 부합되는 경우에는 특색 있는 전형적인 기호식품으로 널리 보급되어 왔다. Sauce is a liquid or semi-flowing seasoning solution collectively placed in or on food to give a taste or color to a dish. There are various kinds according to various dishes. Foods eaten with sauce or noodles on rice have been from whales around the world, and have been widely used as typical typical foods when the sauce meets unique flavors and tastes. .
이러한 음식들의 전형적인 예로서는 밥, 즉 라이스 종류로서는 자장밥, 카레라이스, 하이라이스, 비빔밥 등이 거론될 수 있고, 면 종류로서는 스파게티, 자장면 등이 거론될 수 있고, 이들은 남녀노소에게 널리 소비되는 메뉴 중 하나이다. 한국, 중국, 일본 등지에는 특히 국물이나 소스와 버무린 면류의 소비 경향이 높은 편으로, 현재 다양한 맛과 영양소를 포함하는 면류를 수요자가 직접 요리하거나 음식점 등에서 제공해오고 있다.Typical examples of such foods may include rice, ie rice, jajangbap, curry rice, high rice, bibimbap, and the like, and spaghetti, jajangmyeon, and the like, which are widely consumed by young and old. In Korea, China, Japan, etc., consumption of soup, sauce, and mixed noodles is particularly high. Currently, noodles containing various flavors and nutrients are cooked by consumers or provided by restaurants.
국내에서는 기본적인 전통 양념으로서 된장, 고추장, 간장 등이 있고, 대게의 전통 음식들은 이러한 양념들을 기초로 조미를 하게 된다. 된장과 고추장은 그 자체가 한국적 미각의 본질이라고 할 만큼 거의 모든 한국 음식에 사용되어 왔으며, 특히 된장은 각종 아미노산 등이 풍부하여 영양의 면에서 우수한 알칼리성 식품이자 양념이다. 이러한 된장은 이전에는 주로 된장국, 쌈, 비빔밥, 나물무침 등에 사용되어 왔으나, 그 우수한 섭생효과와 향미가 아직 여러 용도로 개발되지는 못한 실정이다.In Korea, the basic traditional seasonings are miso, red pepper paste, and soy sauce, and the traditional crab is usually seasoned based on these seasonings. Doenjang and red pepper paste have been used in almost all Korean foods, as they are the essence of Korean taste. In particular, doenjang is an alkaline food and seasoning that is excellent in nutrition because it is rich in various amino acids. Such miso has been used mainly for miso soup, ssam, bibimbap, and namul, but its excellent dietary effects and flavors have not yet been developed for various purposes.
이들 중 된장은 다양한 방법을 통해 소스 형태로의 제조가 시도되고 있는데, 대한민국 등록특허 제10-0277429호에는 각종 야채를 볶은 후 된장과 혼합하고, 여기에 전분을 첨가하여 제조된 된장 볶음 소스가 개시되어 있다. 또한, 대한민국 특허출원 제10-1998-35951호에는 된장을 야채, 돼지고기 등과 함께 볶아 멸치 육수와 전분을 첨가하여 제조된 된장면 소스가 개시되어 있다.Doenjang has been tried in the form of sauce through a variety of methods, Republic of Korea Patent No. 10-0277429 is a variety of vegetables roasted and mixed with miso, and added to this starch miso stir-fried sauce is disclosed It is. In addition, Korean Patent Application No. 10-1998-35951 discloses a doenjang sauce prepared by adding anchovy broth and starch by roasting miso with vegetables, pork, and the like.
한편, 춘장은 중국된장이라고도 하며, 대두 또는 탈지 대두와 쌀, 보리, 밀 등의 곡류를 주원료로 하여 종국을 섞어 제국 한 다음 식염을 혼합하여 발효, 숙성시킨 후 캐러멜 색소 등을 첨가하여 제조하거나, 제국 후 식염, 캐러멜 색소 등을 혼합하여 발효, 숙성시켜 제조한 장류를 일컫는 것으로, 이 춘장을 야채, 육류와 함께 조리된 소스 형태의 음식이 자장이다. On the other hand, Chunjang is also known as Chinese soybean paste, soybeans or skim soybeans and grains such as rice, barley, wheat as the main ingredients, and then mixed with the empire and then mixed with salt, fermented and aged, and then prepared by adding caramel pigment, etc. It refers to jangjang prepared by fermentation and ripening by mixing salt, caramel pigment, etc. after the empire, and this is a sauce-type food prepared with vegetables and meat.
상기와 같은 된장 또는 춘장을 사용한 각종 소스의 제조에 있어서, 종래부터 다양한 맛을 내기 위한 감미료로서 화학조미료, 설탕, 소금 등의 식품첨가제가 첨가되어 왔다. 특히 자장의 경우 상기 식품첨가제 다량 첨가됨으로 인해 중국음식점 증후군(Chinese Syndrome)과 같은 증상이 나타날 수 있다. 또한, 다양한 화학조미료의 일 성분인 MSG(Monosodium glutamate)가 첨가된 식품을 섭취했을 때 10분 내지 20분 안에 전신 긴박감, 불쾌감, 근육의 경직 등의 증상이 일과성으로 45분간 나타날 수 있고, 과민 체질의 경우 공복 시 MSG를 0.03~0.05 ㎏을 섭취했을 경우 알레르기와 같은 부작용이 생기는 등 많은 폐해가 나타난다고 난다는 보고가 있다.In the preparation of various sauces using miso or chunjang as described above, conventionally, food additives such as chemical seasonings, sugars, and salts have been added as sweeteners for various flavors. In particular, the magnetic field may cause symptoms such as Chinese restaurant syndrome (Chinese Syndrome) due to the addition of a large amount of the food additive. In addition, when ingesting foods containing MSG (Monosodium glutamate), which is a component of various chemical seasonings, symptoms such as systemic urgency, discomfort, and muscle stiffness may appear transiently for 45 minutes within 10 to 20 minutes. In the case of fasting MSG 0.03 ~ 0.05 kg intake is reported that many adverse events such as allergic side effects occur.
본 발명자들은 상기와 같은 종래의 된장 또는 춘장류를 이용하여 제조된 소스의 문제점을 개선하고자 예의 연구를 거듭한 결과 본 발명에 이르게 되었다.The present inventors have made diligent research to improve the problems of the sauce prepared using the conventional doenjang or chunjangs as described above to the present invention.
따라서 본 발명의 목적은 종래 자장 소스가 가지고 있는 문제점, 즉 식품첨가제 등의 화학조미료가 다량 첨가되어 건강상의 위해를 끼칠 우려가 많은바 화학조미료를 일체 사용하지 않고 천연 과일 및 한약재를 사용하여 건강에 도움이 될 수 있고 맛있는 소스를 제공하는데 있다.Therefore, the object of the present invention is that the problem of the conventional magnetic field source, that is, a large amount of chemical seasonings such as food additives are likely to cause health risks. It can be helpful and provide a delicious sauce.
상기와 같은 본 발명의 목적은 소스의 주재료로서 된장 또는 춘장 , 또는 이 들의 혼합물을 사용하고 소스 첨가재로서 한약재 및 과일과 천연조미료를 혼합하여 소스 조성물을 제조함으로써 종래 인공조미료가 첨가된 소스 조성물과 비교하여 인체에 유해한 재료를 배제하면서도 건강과 맛이 증진되었음을 확인함으로써 달성되었다.The object of the present invention as described above is compared with the conventional sauce composition added artificial artificial seasoning by using a doenjang or chunjang, or a mixture thereof as a main ingredient of the sauce and preparing a sauce composition by mixing the herbal and fruit and natural seasoning as a sauce additive It was achieved by making sure that health and taste were enhanced while also excluding harmful ingredients.
본 발명은 고기류 100 중량부를 기준으로, 야채류 500 내지 550 중량부, 과일류 100 내지 125 중량부, 간장 10 내지 15 중량부, 된장 또는 춘장류 또는 이들의 혼합물 120 내지 150 중량부 , 천연조미료 5 내지 10 중량부, 조청엿 5 내지 10 중량부, 정제수 80 내지 100 중량부, 닭고기 분말 2 내지 5 중량부, 한방약재 2 내지 5 중량부 및 물 전분 25 내지 35 중량부로 구성된 과일 한방 소스를 제공한다.The present invention is based on 100 parts by weight of meat, vegetables 500 to 550 parts by weight, fruits 100 to 125 parts by weight, soy sauce 10 to 15 parts by weight, soybean paste or chunjang or mixtures thereof 120 to 150 parts by weight, natural seasonings 5 to Provided is a fruit herbal sauce consisting of 10 parts by weight, 5 to 10 parts by weight of crude syrup, 80 to 100 parts by weight of purified water, 2 to 5 parts by weight of chicken powder, 2 to 5 parts by weight of herbal medicine, and 25 to 35 parts by weight of water starch.
본 발명에 따른 과일 한방 소스에 있어서, 간장, 된장 또는 춘장류, 조청엿, 닭고기 분말은 일반적으로 소스 제조 시 첨가되는 양념류로서 그 첨가량도 일반적인 것으로, 조청엿으로는 맥아물엿 등 다른 것을 사용할 수도 있다. 또한 닭고기 분말이 양념 중 하나로서 화학조미료 대신 소스의 풍미를 돋우고 닭고기 향을 내기 위해 사용된다.In the herbal herbal sauce according to the present invention, soy sauce, soybean paste or chunjang, crude syrup, and chicken powder are generally added as sauces for the preparation of sauce, and the addition amount is also common, and other crude syrup such as malted syrup may be used. . Chicken powder is also one of the seasonings. It is used to flavor the chicken and flavor the sauce instead of chemical seasonings.
된장 또는 춘장류는 된장 또는 춘장 단독으로 첨가할 수 있고, 이들을 적당량 바람직하게는 1:1의 비율로 혼합하여 사용할 수 있다.Doenjang or chunjang may be added alone or in combination, and these may be used in an appropriate amount, preferably in a ratio of 1: 1.
본 발명에 따른 과일 한방 소스에 있어서, 고기류는 소고기, 돼지고기 및 닭고기로 구성된 군으로부터 선택된 고기류 1 종 또는 그 이상을 혼합하여 잘게 자르거나 갈아서 사용할 수 있고, 이들의 추출물을 사용할 수도 있다. 야채류로는 양 배추, 양파, 감자, 대파 및 호박으로 구성된 군으로부터 선택된 야채류 1 종 또는 그 이상을 혼합하여 취식이 가능한 크기로 썰어 사용할 수 있다.In the herbal herbal sauce according to the present invention, the meat may be used by mixing one or more meats selected from the group consisting of beef, pork, and chicken, and finely chopped or ground, and extracts thereof may be used. As vegetables, one or more vegetables selected from the group consisting of sheep cabbage, onions, potatoes, green onions, and pumpkins may be mixed and cut into sizes that can be eaten.
또한 과일류로는 사과, 매실, 매론, 배, 참외 및 복숭아로 구성된 군으로부터 선택된 과일류 1 종 또는 그 이상을 혼합하여 사용할 수 있다. 과일류는 과육을 갈아서 사용할 수 있고, 바람직하게는 제철 계절과일을 사용하는 것이 신선함 또는 경제적인 면에서 바람직할 것이다.In addition, the fruit can be used by mixing one or more of the fruit selected from the group consisting of apples, plum, plum, pear, melon and peach. Fruits can be used by grinding the pulp, and it is preferable to use seasonal seasonal fruits in terms of freshness or economics.
천연조미료는 종래의 소스에서 화학조미료 사용에 따른 문제점을 개선하기 위한 대용으로 사용한 것으로서, 양파가루, 표고가루, 무가루, 단호박가루 및 양배추가루로 구성된 군으로부터 선택된 천연조미료 1 종 또는 그 이상을 혼합하여 사용할 수 있고, 상기 천연조미료를 5 중량부 이하로 첨가하면 조미료로서 첨가하는 의미가 없고, 10 중량부 이상 첨가하는 경우 전체적인 소스 맛에 영향을 미치게 되어 바람직하지 않다.Natural seasonings are used as a substitute for improving the problems of using chemical seasonings in conventional sources, and mixed one or more natural seasonings selected from the group consisting of onion powder, shiitake powder, radish powder, sweet pumpkin powder and cabbage powder If the addition of the natural seasoning to 5 parts by weight or less is not meant to add as a seasoning, when added to 10 parts by weight or more is not preferred because it affects the overall taste of the sauce.
한방약재는 토복령, 산사, 감초 및 산약으로 구성된 군으로부터 선택된 한방약재 1 종 또는 그 이상을 혼합하여 사용할 수 있고, 상기 한방약재를 2 중량부 이하로 첨가하는 경유 약재로서 기능성을 발휘할 수 없게 되고, 5 중량부 이상 첨가하는 경우 전체적인 소스 맛에 영향을 미치게 되어 바람직하지 않다. 상기 산사는 쿠엘세틴, 오렐마놀산등 함유하고 있기 때문에 이뇨작용을 하며, 비타민B1, 비타민C, 칼로틴, 클로로겐산 등을 함유하고 있어 복통, 숙취, 건위, 소화불량, 만성설사에 효과가 있다. 특히 지방을 분해하는 효소가 있어 이 효소가 소화를 돕는 소화액 분비를 촉진시켜 일반인이 자장면을 먹을 때 우려하는 점을 해소하는 효과도 함께 제공한다. 토복령은 열을 내리고 습을 없애며 해독의 좋은 효과가 있다.Herbal medicines can be used by mixing one or more of the herbal medicines selected from the group consisting of Tobokyeong, Sansa, Licorice and acid medicines, and can not exhibit the functionality as a light oil medicine to add the herbal medicine to 2 parts by weight or less. When added in an amount of 5 parts by weight or more, the overall taste of the sauce is affected, which is not preferable. The acid is diuretic because it contains quercetin, orelmanolic acid, etc., and contains vitamin B1, vitamin C, carotene, chlorogenic acid, etc. It is effective in abdominal pain, hangover, dry stomach, dyspepsia, chronic diarrhea. In particular, there is an enzyme that breaks down fat, which promotes the digestion of digestive juices that help digestion, thus reducing the concerns of the general public when eating jajangmyeon. Tobokyeong lowers heat, eliminates moisture, and has a good detoxification effect.
물 전분은 소스의 전반적인 점도를 조정하기 위해 첨가되는 것으로 가열 및 혼합에 의한 제조를 원활하게 한다. Water starch is added to adjust the overall viscosity of the sauce to facilitate preparation by heating and mixing.
본 발명에 따른 과일 한방 소스는 다음과 같이 제조된다.Fruit herbal sauce according to the present invention is prepared as follows.
우선 150 내지 200 ℃ 달군 팬에 기름을 두르고, 고기류 100 중량부를 2분 30초 내지 3분 30초 동안 볶는다. First, oil is put in a 150-200 ° C moon group pan, and 100 parts by weight of meat is roasted for 2 minutes 30 seconds to 3 minutes 30 seconds.
이어서 상기 볶은 고기류에 야채류 500 내지 550 중량부, 과일류 100 내지 125 중량부, 간장 10 내지 15 중량부, 된장 또는 춘장류 120 내지 150 중량부 , 천연조미료 5 내지 10 중량부 및 조청엿 5 내지 10 중량부를 넣고 3분 내지 4분 동안 계속해서 교반하면서 볶는다. 다음으로 정제수 80 내지 100 중량부를 가하여 다시 2분 30초 내지 3분 30초 동안 볶고, 닭고기 분말 2 내지 5 중량부 및 한방약재 2 내지 5 중량부를 넣고 물 전분 25 내지 35 중량부로 농도를 맞춘 후, 1 내지 3분 동안 조리한다.Subsequently, 500 to 550 parts by weight of vegetables, 100 to 125 parts by weight of fruit, 10 to 15 parts by weight of soy sauce, 120 to 150 parts by weight of soybean paste or spring rolls, 5 to 10 parts by weight of natural seasonings and 5 to 10 syrups Add the parts by weight and fry with continuous stirring for 3-4 minutes. Next, add 80 to 100 parts by weight of purified water and fry again for 2 minutes 30 seconds to 3 minutes 30 seconds, add 2 to 5 parts by weight of chicken powder and 2 to 5 parts by weight of herbal medicine, adjust the concentration to 25 to 35 parts by weight of water starch, Cook for 1 to 3 minutes.
또한 본 발명은 상기에서 제조한 한방 과일 소스를 파우치에 담하 포장한 레토르트 식품을 제공한다.In another aspect, the present invention provides a retort food packaged in a pouch of the herbal fruit sauce prepared above.
레토르트 식품은 조리된 가공식품을 플라스틱 필름 또는 금속박을 다층으로 접착하여 다양한 모양으로 제조한 파우치에 충전한 후, 밀봉하고, 가압하에 살균한 것으로, 직접 또는 간단조리방법을 이용하여 식용할 수 있도록 한 것으로서, 보존성이 우수하고, 운반 및 저장이 용이한 인스턴트 식품이다.The retort food is a processed food prepared by filling a plastic film or metal foil in a multi-layered pouch, and then sealing and sterilizing it under pressure, so that the food can be edible using a direct or simple cooking method. It is an instant food which is excellent in preservability and easy to carry and store.
본 발명에 따른 과일 한방 소스 레토르트 식품은 식품공전상의 규정에 따라 118 내지 123℃에서 1.2 내지 2.0 kg/cm2의 압력으로 15 내지 40 분 동안 가열 살균하여 제조하는 것이 바람직할 것이다.Fruit herbal sauce retort food according to the present invention will be prepared by heat sterilization for 15 to 40 minutes at a pressure of 1.2 to 2.0 kg / cm 2 at 118 to 123 ℃ according to the regulations of the Food Code.
본 발명에 따른 과일 한방 소스는 화학조미료를 사용하지 않고, 과일과 천연조미료를 사용하는 한편, 한방약재를 첨가함으로써 건강유지 증진 뿐만 아니라 풍미 증진에도 우수한 효과가 있어 남녀노소가 음식 맛을 즐길 수 있는 기회를 제공하고, 문제가 되는 유전자 GMO식품, 유해식품, 인공조미료 증후군 등을 해결 할 수 있어 식품 제조업상 매우 유용한 발명인 것이다.Fruit herbal sauce according to the present invention does not use chemical seasonings, while using fruits and natural seasonings, by adding the herbal medicines have an excellent effect not only to promote health maintenance but also to enhance the flavor, so that young and old can enjoy food taste It is a very useful invention in the food manufacturing industry because it can provide opportunities and solve the problem gene GMO food, harmful food, artificial seasoning syndrome.
이하 본 발명의 바람직한 실시형태를 실시예를 참고로 보다 상세하게 설명한다. 하지만 본 발명의 방법이 이러한 실시예에 한정되는 것은 아니다.Hereinafter, preferred embodiments of the present invention will be described in more detail with reference to Examples. However, the method of the present invention is not limited to this embodiment.
실시예 1: 과일 한방 자장 소스의 제조Example 1 Preparation of Fruit Herbal Soy Sauce
먼저 180℃ 달군 팬에 기름을 두르고, 돼지고기 100g을 넣어 3분 동안 볶았다. 여기에 미리 손질한 야채 양배추, 양파를 500g, 과일 사과 115g, 간장 13g, 춘장 128g, 양파가루 4g, 표고가루 4g, 조청엿 8g를 넣고 3분 동안 볶았다. 이어서, 정제수 85mL을 넣고 다시 3분 동안 볶은 후, 닭고기 분말 3g과 토복령 12g 및 산사 12g을 넣고 물 전분 30g를 가하여 농도를 맞추었다.First put the oil in a pan 180 ° C. group, put 100g pork fry for 3 minutes. Here, pre-cleaned vegetable cabbage and onion 500g, fruit apple 115g, soy sauce 13g, chunjang 128g, onion powder 4g, shiitake powder 4g, 8 g of syrup syrup, and roasted for 3 minutes. Subsequently, after adding 85 mL of purified water and roasting for another 3 minutes, 3 g of chicken powder, 12 g of Tobok-ryeong, and 12 g of hawthorn were added thereto, and 30 g of water starch was added to adjust the concentration.
또한 비교를 위하여 과일 대신 설탕을, 천연조미료 대신 화학조미료를 넣는 한편, 한약재를 넣지 않고 종래의 자장 소스를 제조하였다.Also, for comparison, sugar was used instead of fruits, and chemical seasonings were used instead of natural seasonings, and conventional magnetic sauce was prepared without adding herbal medicines.
실시예 2: 과일 한방 된장 소스의 제조Example 2 Preparation of Fruit Herbal Miso Sauce
먼저 180℃ 달군 팬에 기름을 두르고, 돼지고기 100g을 넣어 3분 동안 볶았다. 여기에 미리 손질한 야채 양배추, 양파를 500g, 과일 사과 115g, 간장 13g, 된장 128g, 양파가루 4g, 표고가루 4g, 조청엿 8g를 넣고 3분 동안 볶았다. 이어서, 정제수 85mL을 넣고 다시 3분 동안 볶은 후, 닭고기 분말 3g과 토복령 12g 및 산사 12g을 넣고 물 전분 30g를 가하여 농도를 맞추었다.First put the oil in a pan 180 ° C. group, put 100g pork fry for 3 minutes. Here, pre-cleaned cabbage and onion 500g, fruit apple 115g, soy sauce 13g, soybean paste 128g, onion powder 4g, shiitake powder 4g, 8 g of syrup syrup, and roasted for 3 minutes. Subsequently, after adding 85 mL of purified water and roasting for another 3 minutes, 3 g of chicken powder, 12 g of Tobok-ryeong, and 12 g of hawthorn were added thereto, and 30 g of water starch was added to adjust the concentration.
또한 비교를 위하여 과일 대신 설탕을, 천연조미료 대신 화학조미료를 넣는 한편, 한약재를 넣지 않고 종래의 된장 소스를 제조하였다.Also, for comparison, sugar was used instead of fruit, and chemical seasonings were used instead of natural seasonings, and conventional doenjang sauce was prepared without adding herbal medicines.
실시예 3: 과일 한방 자장 소스의 제조Example 3: Preparation of Fruit Herbal Soy Sauce
먼저 180℃ 달군 팬에 기름을 두르고, 돼지고기 100g을 넣어 3분 동안 볶았다. 여기에 미리 손질한 야채 양배추, 양파를 500g, 과일 사과 115g, 간장 13g, 된장과 춘장 1:1 혼합물 128g, 양파가루 4g, 표고가루 4g, 조청엿 8g를 넣고 3분 동안 볶았다. 이어서, 정제수 85mL을 넣고 다시 3분 동안 볶은 후, 닭고기 분말 3g과 토복령 12g 및 산사 12g을 넣고 물 전분 30g를 가하여 농도를 맞추었다.First put the oil in a pan 180 ° C. group, put 100g pork fry for 3 minutes. Here, pre-cleaned vegetable cabbage, onion 500g, fruit apple 115g, soy sauce 13g, 128g of Doenjang and Chunjang 1: 1 mixture, onion powder 4g, 4g of shiitake powder, 8g of syrup syrup, and roasted for 3 minutes. Subsequently, after adding 85 mL of purified water and roasting for another 3 minutes, 3 g of chicken powder, 12 g of Tobok-ryeong, and 12 g of hawthorn were added thereto, and 30 g of water starch was added to adjust the concentration.
실험예 1: 과일 한방 소스의 관능평가Experimental Example 1: Sensory evaluation of fruit herbal sauce
상기 실시예 1 내지 3에서 제조한 한방 소스와 종래의 소스를 20명을 대상으로 관능평가를 수행하여 그 결과를 하기의 표 1에 나타내었다. 검사 항목을 전반적인 맛, 한방약재의 향미, 한방약재의 기호, 과일의 기호로 나누고, 각각에 대하여 가장 좋은 것을 5점, 좋음 4점, 보통 3점, 나쁨 2점, 아주 나쁨 1점 채점하였다.Sensory evaluation was performed on the herbal sauce prepared in Examples 1 to 3 and the conventional sauce for 20 people, and the results are shown in Table 1 below. The test items were divided into overall taste, flavor of herbal medicine, symbol of herbal medicine, and fruit, and scored the best 5 points, good 4 points, normal 3 points, bad 2 points, and very bad 1 point for each.
상기 표 1에 나타낸 바와 같이, 설탕 대신 과일을 사용하고, 화학 조미료 대신 천연조미료를 넣는 한편 한약재를 첨가한 본 발명의 과일 한방 소스가 종래의 소스에 비해 우수한 풍미를 나타냄이 확인되었다.As shown in Table 1, it was confirmed that the fruit herbal sauce of the present invention, which used fruit instead of sugar, added natural seasoning instead of chemical seasoning, and added the herbal medicine, showed superior flavor compared to the conventional sauce.
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101034987B1 (en) * | 2010-10-29 | 2011-05-17 | 한숙경 | Apple enzyme jerky containing apple enzyme and method for preparing the same |
| KR101041417B1 (en) * | 2010-08-11 | 2011-06-14 | 김귀태 | Making method of anchovy gravy soup |
| KR101226095B1 (en) * | 2012-08-06 | 2013-01-25 | 이철기 | Sauce for cooking and method for producing the same |
| KR101283199B1 (en) * | 2011-06-10 | 2013-07-05 | 주식회사 한일코리아 | Kimchi taste chicken breast sauce and manufacturing method thereof |
| KR20160102851A (en) * | 2015-02-23 | 2016-08-31 | 천덕상 | Abalone Soy sauce containing of plum extract and black taffy boil down with vegetable and chicken stock |
| JP2018522554A (en) * | 2015-07-13 | 2018-08-16 | シージェイ チェイルジェダン コーポレーションＣｊ Ｃｈｅｉｌｊｅｄａｎｇ Ｃｏｒｐｏｒａｔｉｏｎ | How to sterilize condiment sauce |
| KR102085456B1 (en) * | 2018-10-30 | 2020-03-05 | 박서연 | Manufacturing method of rice cake bar containing chicken sauce |
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2008
- 2008-04-14 KR KR1020080034340A patent/KR20090108970A/en not_active Application Discontinuation
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101041417B1 (en) * | 2010-08-11 | 2011-06-14 | 김귀태 | Making method of anchovy gravy soup |
| KR101034987B1 (en) * | 2010-10-29 | 2011-05-17 | 한숙경 | Apple enzyme jerky containing apple enzyme and method for preparing the same |
| KR101283199B1 (en) * | 2011-06-10 | 2013-07-05 | 주식회사 한일코리아 | Kimchi taste chicken breast sauce and manufacturing method thereof |
| KR101226095B1 (en) * | 2012-08-06 | 2013-01-25 | 이철기 | Sauce for cooking and method for producing the same |
| KR20160102851A (en) * | 2015-02-23 | 2016-08-31 | 천덕상 | Abalone Soy sauce containing of plum extract and black taffy boil down with vegetable and chicken stock |
| JP2018522554A (en) * | 2015-07-13 | 2018-08-16 | シージェイ チェイルジェダン コーポレーションＣｊ Ｃｈｅｉｌｊｅｄａｎｇ Ｃｏｒｐｏｒａｔｉｏｎ | How to sterilize condiment sauce |
| KR102085456B1 (en) * | 2018-10-30 | 2020-03-05 | 박서연 | Manufacturing method of rice cake bar containing chicken sauce |
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