KR20110043930A - Sauce and manufacturing method thereof - Google Patents

Abstract

PURPOSE: Sauce using fruits and vegetables as main ingredients, and a producing method thereof are provided to secure the abundant amount of nutrients in the sauce. CONSTITUTION: A producing method of sauce using fruits and vegetables as main ingredients comprises the following steps: roasting 10~20parts of onions by weight with cooking oil(S110); adding 10~20parts of vinegar or liquor by weight into the roasted onions, and heating(S120); adding 450~550parts of crushed fruits or vegetables by weight to the mixture, and heating(S130,S140); adding a spicy seasoning into the mixture(S150); and adding 2~3parts of starch by weight(S160).

Description

Sauce and manufacturing method thereof

The present invention relates to a sauce and a method for producing the same, and more particularly, to a sauce using a fruit or vegetable as a raw material and a method for producing the same.

In recent years, there have been many changes in the food culture due to the rapid change of society and the improvement of living standards. In particular, modern people began to eat fast foods such as hamburgers and sandwiches or instant foods in order to save time by eating quickly and easily.

By the way, fast food and instant food has a problem that the fiber and metabolic nutrients, such as vitamins, minerals, etc., which stably regulate sugar metabolism, hardly exist. In other words, fast foods and fast foods are foods that contain only calories and little nutrients (ie, empty calorie). In addition, many fast and fast foods contain additives that are harmful to the human body, such as preservative synthetic preservatives, color and flavoring colors and flavors, and flavoring chemical seasonings. There are also problems with hormones.

These fast foods and instant foods are causing various social problems such as nutritional imbalance in modern people, causing obesity and inhibiting growth of children, and causing diseases caused by environmental hormones.

Accordingly, the present invention is to provide a source and a method for producing the same, which facilitates the nutrition of modern people, especially children, because the nutrition and richness of the fruit and / or vegetables as a main ingredient to solve the above-mentioned problems is not only rich in nutrition but also good in taste. .

According to an aspect of the present invention, a method for preparing a sauce using fruits or vegetables, comprising: roasting onions in cooking oil; Adding at least one of vinegar and liquor to the roasted onions to heat the onion; Heating by adding one or more comminutes of fruits and vegetables; And adding spicy seasoning is provided.

Here, the method for preparing a sauce may further include adding starch.

In addition, the onions may be 10 to 20 parts by weight, the vinegar is 10 to 20 parts by weight, the liquor is 25 to 35 parts by weight and the pulverized product may be added to 450 to 550 parts by weight.

In addition, the method for preparing a sauce may further comprise adding 2 to 3 parts by weight of starch.

According to another aspect of the present invention, there is provided a sauce prepared by the method of making a sauce according to one aspect of the present invention.

Since the sauce according to the present invention is a fruit and / or vegetable as the main raw material is not only rich in nutrition, but also good taste, it can facilitate the nutrition of modern people, especially children.

As the invention allows for various changes and numerous embodiments, particular embodiments will be illustrated in the drawings and described in detail in the written description. However, this is not intended to limit the present invention to specific embodiments, it should be understood to include all transformations, equivalents, and substitutes included in the spirit and scope of the present invention. In the following description of the present invention, when it is determined that the detailed description of the related known technology may obscure the gist of the present invention, the detailed description thereof will be omitted.

The terms first, second, etc. may be used to describe various components, but the components should not be limited by the terms. The terms are used only for the purpose of distinguishing one component from another.

The terminology used herein is for the purpose of describing particular example embodiments only and is not intended to be limiting of the present invention. Singular expressions include plural expressions unless the context clearly indicates otherwise. In this application, the terms "comprise" or "have" are intended to indicate that there is a feature, number, step, operation, component, part, or combination thereof described in the specification, and one or more other features. It is to be understood that the present invention does not exclude the possibility of the presence or the addition of numbers, steps, operations, components, components, or a combination thereof. Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings.

1 is a flow chart of a method of making a sauce according to one embodiment of the invention.

Hereinafter, a method of manufacturing a sauce according to an embodiment of the present invention will be described in detail with reference to FIG. 1.

In step S110, 10 to 20 parts by weight of onions are finely chopped and fried in cooking oil. In this case, the onions may be one or more of white onions, red onions, shallots, any of the vegetables can be applied if the onion can replace. In addition, edible oil (食用 올리브) can be applied to any oil as long as the human edible oil, such as olive oil, soybean oil, grape seed oil. In addition, when the onions are fried in cooking oil, butter may be further added to add a savory taste. Here, the reason for roasting onions is because roasting onions removes the spicy taste peculiar to onions and appears sweet. In other words, the hot flavor of the onion is volatile because it is volatile and disappears when heated, to fry the onions in cooking oil to eliminate the irritating spicy taste, so that only the sweetness of the onion remains.

In step S120, 10 to 20 parts by weight of vinegar and / or 25 to 35 parts by weight of sake is added to the roasted onions, followed by heating. The reason for adding vinegar is to slow down the breakdown of vitamins in vegetables and to improve the taste and aroma. In addition, the reason of adding alcohol is that the flavor of roasted onions is added and the inherent taste is further emphasized, and the flavor and flavor of onion is better because it prevents the flavor and flavor of onions from being released by heating. Not only that, but the onions can be added to the flavor of alcohol. At this time, the vinegar may be applied regardless of the type of vinegar, such as champagne vinegar, red wine vinegar, white wine vinegar, apple vinegar, black vinegar, balsamic vinegar, brown rice vinegar, plum vinegar, persimmon vinegar. In addition, alcohol may be applied to any type of alcohol, such as red wine, white wine, white wine, sake, sake, champagne, etc. Therefore, onions contain nutrients, flavors, and flavors of onions.

In step S130, the fruit and / or vegetables are ground to obtain 450 to 550 parts by weight of the ground product. For example, grapes may be pulverized to obtain grape crush. In general, when people eat grapes, the skin and grape seeds are removed and only the grains are eaten. In this case, grape skins contain ingredients such as resveratrol, which lowers the serum cholesterol. The polyphenol component known as OPC is discarded. Therefore, the pulverized grapes are peeled so that all the nutrients contained in the grapes are included in the source, and the pulverized product is acquired. However, finely ground grape skins and seeds may be filtered out as they may interfere with the chewy taste of the finished sauce.

Although the above has been described as an example of grapes, one or more fruits and / or vegetables such as oranges, tangerines, bananas, tomatoes, broccoli, cucumbers, carrots, kiwis, apples, pears, peaches, and spinach may be pulverized to acquire a pulverized product. Is self explanatory. In addition, even at this time, the obtained pulverized product may be filtered to smooth the finished sauce and improve the chewing taste.

In addition, the pulverized product may be produced by crushing the fruit and / or vegetables by an electric mixer, or chopped by a tool such as a knife. In the latter case, since the chunks of fruits and / or vegetables may hinder the chewing taste of the finished sauce, after the step S140 described below is performed, the heated pulverized product may be pulverized again using an electric mixer. Thus, the method and order in which fruits and / or vegetables are ground does not limit the scope of the invention.

In step S140, the obtained milled product is added and heated. That is, after heating by adding vinegar and / or liquor to the roasted onions, it is heated again by adding the pulverized fruits and / or vegetables obtained in step S130. As a result, the nutrients, sweetness, aroma and flavor of liquor in the onions are spread on the grounds of the fruits and / or vegetables. Here, it is not necessary to limit the time for heating by adding the pulverized product, but heating the pulverized product for too much time may destroy the nutrients contained in the fruits and / or vegetables.

In step S150, a small amount of spicy sauce such as cayenpepa is added. Thereby, a spicy taste can be felt in the finish taste of the said sauce. Here, the spicy seasoning may include all kinds of spicy flavorings such as pepper, spicy sauce, and red pepper powder. In addition, the amount of spicy seasoning added need not necessarily be limited, and may vary little by little depending on the preference of the manufacturer or the user, for example, 0.5 parts by weight to 1 part by weight of K & P.

In step S160, 2-3 parts by weight of starch is added to adjust the concentration. Starch has the property of making the particles expand and become viscous when they meet water, so that the concentration or viscosity of the source can be adjusted as the starch is added. Here, the starch may be applied to starch (or starch), such as corn starch, potato starch, sweet potato starch, and the like, regardless of its material and type. In addition, starch may not be added when the sauce according to the present invention is added to starch such as flour or rice cake (that is, step S160 may be omitted if the source is added to starch-containing food). May be).

Sauces according to the present invention prepared by the above-described manufacturing method may include abundant nutrients, including natural fruits and / or vegetables. In addition, the sauce according to the present invention may be used as a spaghetti sauce because it contains a strong starch, or may be used as a source of fruit and / or vegetable tteokbokki because spicy seasoning is included in the spicy finish. In addition, although not shown, the sauce according to the present invention may be further seasoned with salt, sugar, and the like, and spices such as herbs may be further added.

In addition, to the sauce according to the present invention, dairy products such as milk and cream may be further added to add flavor, softness and nutrition. For example, when preparing a sauce according to the present invention using a pulverized fruit or vegetable such as a banana with little juice, milk or cream may be added to increase moisture and add softness.

Hereinafter, a method of preparing a sauce according to the present invention using grapes will be described. This is only illustrated to help the understanding of the present invention, but the scope of the present invention is not limited thereto.

First, roast one tablespoon of onion (about 15 [g]) in olive oil and heat it by adding one tablespoon of red wine vinegar and two tablespoons of red wine. Thereafter, a pulverized crushed product of grapes is peeled and added with 400 [g] of grape juice, followed by further heating for 2 to 3 minutes. At this time, the reason for mixing the wine in the grape pulverization is to adjust the amount, if the pulverized grapes of 450 [g] to 550 [g] is not necessary to mix the grape juice. In addition, the finely pulverized grape skins and grape seeds and the like can be removed by a fine before or after heating. Thereafter, 0.5 [g] to 1 [g] of K & Pepper is added to the heated grape mill to add a spicy taste, and starch 2 [g] to 3 [g] is added to adjust the concentration to complete the sauce.

The finished sauce contains at least one nutrient for at least one grape, and especially resveratrol and OPC (polyphenol), which are easily discarded because the skin and seeds are crushed together, greatly contributing to the nutrition of modern people and children. Can be.

In addition, hereinafter, a method for preparing a sauce according to the present invention using an orange will be described. This is also illustrated to aid the understanding of the present invention, but the scope of the present invention is not limited thereto.

It is basically similar to making a sauce using grapes, but the biggest difference is the use of oranges (and / or orange juice) instead of grapes (and / or wines). In addition, when roasting onions in olive oil, butter [0.5] to 1.5 [g] may be added to add a savory taste. In addition, white wine vinegar may be added to the roasted onion instead of red wine vinegar, and white wine may be added instead of red wine, which is intended to preserve the unique color of orange.

Although the above has been described with reference to a preferred embodiment of the present invention, those skilled in the art to which the present invention pertains without departing from the spirit and scope of the present invention as set forth in the claims below It will be appreciated that modifications and variations can be made.

1 is a flow chart of a method of making a sauce according to an embodiment of the present invention.

Claims (5)

In the sauce production method using the fruit or vegetable as a raw material, Roasting onions in cooking oil; Adding at least one of vinegar and liquor to the roasted onions to heat the onion; Heating by adding one or more comminutes of fruits and vegetables; And Adding a spicy seasoning. The method of claim 1, A method of making a sauce further comprising adding starch. The method of claim 1, The onions are added 10 to 20 parts by weight, the vinegar is added to 10 to 20 parts by weight, the liquor is added to 25 to 35 parts by weight, the ground powder is added to 450 to 550 parts by weight, And the milled product is heated for a time within 5 minutes.  The method of claim 3, A method of making a sauce, characterized in that it further comprises adding 2-3 parts by weight of starch. The sauce manufactured by the sauce manufacturing method in any one of Claims 1-4.

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