KR20100112457A - Composition of spicy-chicken sauce and method thereof - Google Patents

Abstract

PURPOSE: A seasoning sauce composition for cinnamomi and a method of manufacture thereof are provided to supply the seasoning sauce composition for cinnamomi by using the glutinous rice powder instead of paste and wheat flour for black pepper paste. CONSTITUTION: Black pepper paste is manufactured by uniformly making it by heating 3.0 to 3.8 weight% to the black pepper, 0.1 to 1.6 weight% to the white sugar, 1.3 to 1.4 weight% to the oyster sauce, 7.0 to 7.3 weight% to the butter, 4.0 to 4.5 weight% to the button mushroom soy source, 56.0 to 58.0 weight% to the starch syrup, 1.0 to 1.5 weight% to the chicken base(seasoning), 1.5 to 2.0 weight% to the capsaicin powder and 10.0 to 11.6 weight% to purified water 10.0 in 90°C to 60. The seasoned black pepper paste is manufactured by heating 0.2 to 0.4 weight% to the sodium glutamate, 0.1 to 0.3 weight% to allspice, 0.5 to 2.5 weight% to the crab, 0.1 to 0.2 weight% to the capsaicin liquid, 1.6 to 2.0 weight% to the caramel, and 0.2 to 0.4 weight% to the garlic powder and mixing them. Butter and glutinous rice flour is added in the seasoned black pepper paste in equal mass ratio in 80 to 100°C condition. And the seasoning sauce is made. After quickly cooling the seasoning sauce, low temperature ripens it as storing the 12 to 36 in refrigerator in 0 to 10°C.

Description

Seasoning sauce composition for broiler chicken meat and method for preparing the same {Composition of Spicy-chicken Sauce and Method

The present invention relates to a broiler seasoning sauce composition and a method for preparing the same. More specifically, black pepper paste, butter and glutinous rice powder, which are the main components constituting the paste phase, are prepared in the same ratio (W / W). Roux) relates to a seasoning sauce composition for broilers comprising 2.6 to 3.0% by weight, seasonings and spices, and a method for preparing the same.

Chicken meat is very low in calories compared to other meats, making it the best source of animal protein for human athletes, recovery patients, the elderly, and modern people who lack exercise. Pork and beef, of course, have lower calories than white fish. The peeled lean meat is only 100 ~ 110kcal / 100g, which is much lower than other meats, and is lower calorie food than some fish (165 saury, 183 mackerel). Essential fatty acid of chicken is more than 16%, which is the highest in meat, especially linoleic acid is 15.9% among unsaturated fatty acids, which is good ingredient for young women's skin beauty as it prevents skin aging and maintains health (pork linolenic acid of pork) Content is 9.5 ~ 9.7%, beef is 2.6 ~ 3.7%).

The unsaturated fatty acid is 67 to 68.4% higher than 57% of pork, 59% of beef is contained. Essential fatty acids, which are essential for good health, are not made in the body, so they need to be supplied as food. In addition to the high content of various and excellent essential fatty acids in chickens, the high content of linolenic acid in chickens can prevent various adult diseases and prostaglandins. It acts as a precursor to maintains the viscosity of the blood properly, thereby promoting the physiological activity in the human body.

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. He prefers low-priced, nutritious chicken dishes, or products.

In particular, fried chicken is popular with children and adults, making it suitable for family snacks. In recent years, the market for fried chicken has increased and several franchise dealers are operating. However, there is no proper technique for flour dough and fried flour, which are ingredients for obtaining delicious fried chicken. Therefore, specialty stores selling fried chicken have developed a sauce that differentiates the taste so that it can be applied to or fried on fried chicken.

However, these conventional sauces are unique flavors and flavors that retain each brand's unique brand rather than maintaining the unique flavor of the product, such as fried chicken. There was a problem that does not satisfy the preference of consumers.

The present invention reflects the popularity of black food, which has emerged as the representative of well-being food, stimulates the appetite according to the preferences of domestic consumers and foreigners by using black pepper as a means to promote the diversification of overseas market development and helps the digestion of the digestive fluid. The digestive absorption was improved to improve sensory properties such as taste and color of tempura.

Accordingly, an object of the present invention is to provide a sauce composition for broilers containing black pepper paste as a main component of glutinous rice powder instead of paste and flour (small white powder).

Still another object of the present invention is to provide a flavoring sauce for fried black pepper, which maintains the flavor inherent in a product such as fried chicken and improves functionality such as color using black pepper.

The present invention, in order to achieve the above object, 2.6 to 3.0 wt% of bronze roux made of black pepper paste and butter and glutinous rice powder, which are the main components constituting the paste phase, in the same ratio (W / W) Provides a seasoning sauce composition for broilers, including seasoning ingredients and spices.

Hereinafter, the present invention will be described in more detail.

Black pepper as a raw material of the present invention warms the body and is effective for frostbite, lethargy or anemia, stiffness and coldness, and is known to be good for treating heartburn, constipation, cold, myalgia and high fever.

The present invention is characterized by adjusting the appropriate viscosity by making a ruux (Roux) with black pepper paste and glutinous rice flour as the main components constituting the paste phase.

The black pepper paste is 3.0 to 3.8 wt% black pepper, 1.0 to 1.6 wt% per white, oyster sauce 1.3 to 1.4 wt%, butter 7.0 to 7.3 wt%, ultra high pepper 4.0 to 4.5 wt%, starch syrup 56.0 to 58.0 wt%, A mixed paste containing 1.0 to 1.5% by weight of chicken base (seasoning) and 1.5 to 2.0% by weight of capsaicin powder will be defined as “black pepper paste”.

The amount of the black pepper can be adjusted by those skilled in the art to reflect the taste of the average consumer class in each country, but preferably 3.0 to 3.8% by weight is used to obtain the best product in terms of functionality such as flavor or color.

The present invention relates to a method for preparing a seasoning sauce,

a) Black pepper 3.0 to 3.8% by weight, 1.0 to 1.6% by weight per white, oyster sauce 1.3 to 1.4% by weight, butter 7.0 to 7.3% by weight, ultrahigh pepper 4.0 to 4.5% by weight, starch syrup 56.0 to 58.0% by weight, chicken base ( Seasoning) 1.0 to 1.5% by weight, capsaicin powder 1.5 to 2.0% by weight and purified water 10.0 to 11.6% by homogenizing while heating at 60 to 90 ℃ to prepare a black pepper paste;

b) 0.2 to 0.4 wt% sodium glutamate, 0.1 to 0.3 wt% allspice, 0.5 to 2.5 wt% crab meat, 0.1 to 0.2 wt% liquid capsaicin, 1.6 to 2.0 wt% caramel, garlic in the black pepper paste of step a) Adding 0.2 to 0.4% by weight of powder, 3.0 to 4.0% by weight of purified water and heating to prepare seasoned black paste;

c) to the seasoned black pepper paste of step b) by mixing 2.6 wt% to 3.0 wt% of bronze roux prepared in the same ratio (W / W) of butter and glutinous rice flour, and mixing the internal temperature at 80 Sterilizing at a temperature of 100 ° C. to 100 ° C., and vacuum-packing to make seasoning sauce; And

d) quenching the seasoning sauce of step c) at -10 to -30 ° C, and then aging at low temperature for 12 to 36 hours in a refrigerating chamber at 0 to 10 ° C;

It provides a method of producing a sauce for broiler containing.

The present invention provides a broiler seasoning sauce according to the method for producing a broiler seasoning sauce.

The a) step is 3.0 to 3.8% by weight of black pepper, 1.0 to 1.6% by weight per white, oyster sauce 1.3 to 1.4% by weight, butter 7.0 to 7.3% by weight, ultra high pepper 4.0 to 4.5% by weight, starch syrup 56.0 to 58.0% by weight, Chicken base (seasoning) 1.0 to 1.5% by weight, capsaicin powder 1.5 to 2.0% by weight and purified water 10.0 to 11.6% by weight at 60 to 90 ℃ heated to homogenize while boiling to prepare a black pepper paste.

The use of the black pepper stimulates the appetite according to the preferences of domestic consumers and foreigners and helps the secretion of digestive fluid to improve digestive absorption, which can be used as a family health food or women's beauty food beyond the concept of simple snacks. have.

Sodium glutamate 0.2 to 0.4% by weight, allspice 0.1 to 0.3% by weight, crab meat 0.5 to 2.5% by weight, capsaicin liquid 0.1 to 0.2% by weight, caramel 1.6 to 2.0% by weight, garlic powder 0.2 to 0.4 By weight, sweetened by adding 3.0 to 4.0% by weight of sweet water to boil to prepare a seasoned black pepper paste.

Butter and glutinous rice flour to the prepared seasoned black pepper paste was added by mixing 2.6 to 3.0 wt% of bronze roux (Roux) prepared in the same ratio (W / W), stir well and adjust the appropriate viscosity, At the same time, sterilize the inside temperature of 80 to 100 ℃ and vacuum-packed to make the sauce.

The glutinous rice flour is used in place of flour (sobaekmin) can not only greatly help the farmers and the economy to produce glutinous rice, but also contains the nutrients of glutinous rice has the effect that the taster can eat the nutrients of glutinous rice together. .

The broiler sauce for broilers of the present invention produced by the above production method requires a predetermined sterilization treatment to ensure shelf life and distribution. However, this sterilization process is a matter widely known throughout the food industry and does not constitute the gist of the present invention.

As a final step, the sterilized packaged sauce after sterilization is quenched at -10 to -30 ° C, and then stored at 0 to 10 ° C in a refrigerating chamber for 12 to 36 hours, thereby aging at low temperature. There is an advantage that the flavor of the source is improved through the low temperature aging, a method of manufacturing a series of seasoning sauce including the sterilization process is shown in FIG.

Seasoning sauce according to the present invention is to use the black pepper to reflect the popularity of black food to diversify overseas market development, to stimulate the appetite according to the preferences of domestic consumers and foreigners and to help the secretion of digestive fluid to improve digestive absorption Beyond the concept of simple snacks, there is a very useful effect that can be used as a family health food or women's beauty food.

Seasoning sauce according to the present invention is soaked in the flavor and color of the black pepper is well harmonized with foods such as fatty meats, can be used in fried chicken products can maintain the original flavor intact and further enhance the taste of fried It has the effect of improving the organoleptic properties such as color.

Seasoning sauce according to the present invention by using instead of wheat flour (small white powder) can be a great help to farmers and the economy to produce glutinous rice, as well as nutrients of glutinous rice, the taster can ingest the nutrients of glutinous rice together It works.

Hereinafter, the content of the present invention will be described in more detail by the preferred embodiment based on the manufacturing method shown in FIG. However, these examples are only presented to understand the content of the present invention, and the scope of the present invention should not be construed as being limited to these embodiments.

[ Production Example  One]

70g of black pepper, 25g per white, 25g oyster sauce, 130g butter, 90g chogo pepper, 1kg starch syrup, 25g chicken base (seasoning), 35g capsaicin powder, 200g purified water with a stirrer to prevent the powder from heating After boiling in a strong fire, if the boiling starts to reduce the fire to reduce the burning, then add 5g sodium glutamate, allspice 3g, crab meat 30g, capsaicin liquid 2g, caramel 30g, garlic powder 4g, purified water 15g When the mixture is stirred for 2 minutes while stirring and finally boils, add 400 g of butter and glutinous rice flour, Rouge, a concentration regulator (W / W) and stir enough to prevent clumping. Adjusted to proper viscosity.

When the proper viscosity comes out, after extinguishing the fire, the mixture is stirred for 1 to 2 minutes to prevent the sauce from burning on the bottom due to the residual heat, and it is immediately cooled and then quenched at -20 ℃, and then stored at 4 ℃ in the refrigerator for 24 hours to be stored at low temperature. It was.

[ Production Example  2]

Black pepper 30g, 25g per white, 25g oyster sauce, 130g butter, 90g ultra pepper, 90g starch syrup, 25g chicken base (seasoning), 35g capsaicin powder, 200g purified water using a stirrer to thoroughly mix the powder to avoid tangling After boiling in a strong fire, if the boiling starts to reduce the fire to reduce the burning, then add 5g sodium glutamate, allspice 3g, crab meat 30g, capsaicin liquid 2g, caramel 30g, garlic powder 4g, purified water 15g Boil for 2 minutes while stirring to mix and finally boil, add 400 g of butter and glutinous rice flour, Rouge, a concentration regulator (W / W), and stir enough to prevent tangling. The viscosity was adjusted.

When the proper viscosity comes out, after extinguishing the fire, the mixture is stirred for 1 to 2 minutes to prevent the sauce from burning on the bottom due to the residual heat, and it is immediately cooled and then quenched at -20 ℃, and then stored at 4 ℃ in the refrigerator for 24 hours to be stored at low temperature. It was.

[compare Production Example  One]

25g per white, 25g of oyster sauce, 130g of butter, 90g of chogo pepper, 1kg of starch syrup, 25g of chicken base (seasoning), 35g of capsaicin powder, 200g of purified water using a stirrer to thoroughly mix the powder to avoid heat and tangle Boil, start to boil, reduce the fire lightly so that it does not burn, then add 5g sodium glutamate, allspice 3g, crab meat 30g, capsaicin liquid 2g, caramel 30g, garlic powder 4g, purified water 15g, while stirring to mix as possible After boiling for 2 minutes and finally boiled, 400 g of butter and flour prepared in the same ratio (W / W) concentration regulator bronze roux was added to stir enough to prevent clumping and adjusted to an appropriate viscosity.

When the proper viscosity came out, after extinguishing the fire, the mixture was stirred for 1 to 2 minutes to prevent the sauce from burning on the bottom due to residual heat, and immediately cooled to -5 ° C after packaging.

[ Example  One]

The sauce for the chicken of Preparation Example 1 was mixed with the surface of the fried chicken with oil at a temperature of 150 to 190 ℃ cooked seasoning chicken.

[ Example  2]

The sauce for chicken of Preparation Example 2 was mixed with the surface of the fried chicken with oil at a temperature of 150 to 190 ℃ to cook seasoning chicken.

[ Comparative example  One]

The chicken sauce of Comparative Preparation Example 1 was mixed with the surface of chicken fried by oil at a temperature of 150 to 190 ° C to cook seasoned chicken.

[ Test Example ]

Five (30) male and female sensory evaluation personnel (15 males and 15 females) who have been seasoned chicken cooked by the chicken seasoning prepared in Examples 1 to 2 and Comparative Example 1 for 3 years or more in the food-related field It was carried out by the scale method.

In Table 1, the numerical values of taste, aroma and color are values obtained by dividing the total of the sensory evaluation agent scores by the number of people and then rounding off the second decimal place.

The numerical value of the overall degree of preference in Table 1 is the value rounded off to two decimal places after adding the numerical values of taste, aroma and color and dividing by three.

In Table 1, the lower the numerical value, the better the sensory function, and the higher the numerical value, the better the functional property.

As a result of the sensory test of Table 1, the seasoning chicken prepared with the chicken seasoning of the present invention was harmonious, and it was confirmed that the crispy taste of each material, the flavor of the seasoning, and the strength of the flavor were excellent.

1 is a schematic of a process for preparing a sauce of sauce according to the present invention.

Claims (4)

Broiler seasoning containing 2.6 to 3.0 wt% of black pepper paste, the main ingredient constituting the paste phase, and roux made of butter and glutinous rice powder in the same ratio (W / W), seasonings and spices Source composition. The method of claim 1, The black pepper paste is 3.0 to 3.8 wt% black pepper, 1.0 to 1.6 wt% per white, oyster sauce 1.3 to 1.4 wt%, butter 7.0 to 7.3 wt%, ultra high pepper 4.0 to 4.5 wt%, starch syrup 56.0 to 58.0 wt%, Chicken base (seasoning) 1.0 to 1.5% by weight, capsaicin powder 1.5 to 2.0% by weight of the broiler sauce composition comprising the main ingredient. In the method of making a sauce, a) Black pepper 3.0 to 3.8% by weight, 1.0 to 1.6% by weight per white, oyster sauce 1.3 to 1.4% by weight, butter 7.0 to 7.3% by weight, ultrahigh pepper 4.0 to 4.5% by weight, starch syrup 56.0 to 58.0% by weight, chicken base ( Seasoning) 1.0 to 1.5% by weight, capsaicin powder 1.5 to 2.0% by weight and purified water 10.0 to 11.6% by homogenizing while heating at 60 to 90 ℃ to prepare a black pepper paste; b) 0.2 to 0.4% by weight of sodium glutamate, 0.1 to 0.3% by weight of allspice, 0.5 to 2.5% by weight of crab meat, 0.1 to 0.2% by weight of capsaicin liquid, 1.6 to 2.0% by weight of caramel, in the black pepper paste of step a), Adding 0.2 to 0.4% by weight of garlic powder and 3.0 to 4.0% by weight of purified water and heating to prepare seasoned black pepper paste; c) to the seasoned black pepper paste of step b) by mixing 2.6 to 3.0 wt% of bronze roux prepared in the same ratio (W / W) of butter and glutinous rice flour, and mixing the internal temperature at 80 to Sterilizing at 100 ° C. and then vacuum packing to make seasoning sauce; And d) quenching the seasoning sauce of step c) at -10 to -30 ° C, and then aging at low temperature for 12 to 36 hours in a refrigerating chamber at 0 to 10 ° C; Method of producing a sauce for broiler comprising a. Seasoning sauce for broilers prepared by the method according to claim 3.

Images