KR20110103545A - A method of preparing sauce containing spawn of pollack - Google Patents

Abstract

The present invention relates to a method of manufacturing a spicy cod roe source using coarse egg production and the cod roe source prepared by the above method, the method of manufacturing a cod roe source specifically to remove the shell from the egg of the cod egg shell removing step, the shell Eggs obtained by removing the roasted with butter at 50 to 70 ℃ for 30 seconds to 5 minutes, and then added to flour and heated to produce a white egg white egg production step of white egg white milk, milk, whipped cream and purified water mixed It provides a method of producing a source egg solution comprising a source base solution manufacturing step of preparing a base liquid and a source manufacturing step of adding the source base liquid to the white egg white and heated to prepare a source.
The spicy cod roe source prepared by the manufacturing method effectively removes the fishy smell of cod roe, and maintains the chewy texture of the cod roe as it is, while maintaining the original savory and soft taste of the cod roe. In combination with this, it is excellent in terms of both taste and nutritional value, so that the economic effect is excellent in that it can increase the utilization of egg spawning, which has been disposed of or has been restricted.

Description

Aromatic sauce manufacturing method {A METHOD OF PREPARING SAUCE CONTAINING SPAWN OF POLLACK}

The present invention relates to a method for producing a cod roe source using coarse egg production and a cod roe source produced by the method.

Codfish means eggs of pollack, which are excellent in functionality and taste. Traditionally, they are used as ingredients in salted cod roe. Cod eggs are known to be high in vitamin A, vitamin B group, vitamin E and minerals, rich in protein, and especially high in unsaturated fatty acid linolenic acid.

The cod roe has its own fishy smell, and younger people tend to be reluctant to use it as a food ingredient. Prices have recently skyrocketed with the decrease in catches of pollock.

In addition, with the recent economic growth, the standard of living has improved, and the eating patterns of the people are gradually becoming westernized. As women's social activities increase, the demand for food that can be enjoyed quickly and easily increases.

In particular, in the case of sauces, not only can they be enjoyed deliciously, but there is also a wide range of applications, and housewives who are lacking in cooking technology and young people have a simple and easy use, and the demand is increasing. In particular, Western foods such as spaghetti sauce In the case of sauces enjoyed by young people who enjoy them, the demand is expected to increase significantly.

In the prior art related to the sauce has been reported to provide a spaghetti paste sauce containing a low-salt tomato, roasted vegetables, etc., the distribution method of the spaghetti paste sauce is easy to distribute and good flavor. In addition, using a raw material that is used as a material of the existing spaghetti, such as oysters, a method for producing a tomato sauce containing oysters, vegetables, chopped garlic, etc., which have improved nutrition while containing the nutrition of the raw materials, have been reported.

As described above, the technique reported in the related art can be easily cooked, and research on sauces having improved palatability or excellent functionality is mainly made. However, this prior art relates to a method of preparing a sauce using raw materials used in the manufacture of food or soup preferred by young people, such as spaghetti or teriyaki. Therefore, there is a technical limitation in that it provides a new use of a raw material, such as raw egg, which is not commonly used as a raw material of food used as an existing source, for example, egg spawning.

Therefore, research and development of a method for preparing a sauce using the by-product of the food ingredient is required in terms of providing a new use of the material that is not normally used as a raw material of the food, such as the by-product of the food ingredient.

It is an object of the present invention to provide a method for preparing a sauce having excellent nutritional and palatability by-products of food ingredients.

In order to achieve the above object, the present invention is excellent in nutrition and functionality by using the egg derived from the production of cod roe milk, and effectively remove the fishy smell of cod raised in the source prepared using the existing cod roe Rather, the present invention provides a method of making a spicy cod roe sauce with improved taste.

In addition, the present invention provides a spawning sauce prepared by the above production method in order to achieve the above object.

Specifically, the method of manufacturing a cod roe source according to an embodiment of the present invention is a shell removal step of obtaining an egg by removing the shell from the egg of the cod egg, the egg obtained by removing the shell for 30 seconds to 5 minutes at 50 to 70 ℃ After roasting with butter, adding flour and heating to produce a white egg white egg, a white egg manufacturing step, a sauce base liquid manufacturing step of preparing a sauce base liquid by mixing milk, whipped cream and purified water and the white egg white egg A sauce preparation step of preparing a sauce by adding and heating the sauce base liquid.

In addition, the egg source according to an embodiment of the present invention may be prepared by the method of manufacturing the egg source.

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

While the inventors of the present invention are conducting a study on the method of using the egg derived from the by-product in the production of the cod roe, the cod roe has a unique texture such as a distinctive flavor and chewing feeling and excellent nutritional value. It is difficult to harmonize with other kinds of flavors, so it is limited to use them in sauces, and studies on how to maximize the flavor of the spaghetti cream sauce while minimizing the fishy taste of cod roe Was performed. As a result of the above research, the inventors of the present invention are most efficient in terms of removing the fishy taste of the cod roe in comparison with the conventional method, as well as using additional ingredients such as garlic or onion, in the process of preparing the sauce. When milk and whipped cream used in the manufacture of cream sauce are mixed in a specific content ratio and diluted with a specific concentration by adding purified water to it, it is confirmed that the taste can be excellent due to the combination of flavor and distinctive flavor The invention has been completed.

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

In the present specification, the egg refers to eggs whose eggs are ruptured during the processing of aquatic products, such as cod roe, and is mostly treated as waste, but recently, cod eggs are refilled with thin cod eggs called pizzas. It is reused by the method of binding the scattered eggs to each other using, drying and using for seasoning or powder, or the method for producing smoked sausage. Egg eggs are eggs that have broken eggs in the process of egg production.

In the present specification, a sauce is a seasoning generally used in Western cuisine as a generic term for liquid or semi-flowing seasonings put in or on food for flavor or color in cooking. The cream sauce, which belongs to one of the sauces, is a white, thick and rich sauce that is used for steaming or boiling chicken, fish, vegetables, etc., or for cooking noodles such as spaghetti, and is generally prepared by mixing fresh cream with bechamel sauce. do.

The bechamel sauce is a sauce that is the basis of a normal white sauce, white rum in warm milk and boiled thickly prepared by adding salt or black pepper and seasoning. The white Luran means to fry together the flour and butter.

Method for producing a cod roe source according to an embodiment of the present invention is a shell removal step of obtaining an egg by removing the shell from the egg spawning, the egg obtained by removing the shell with butter for 30 seconds to 5 minutes at 50 to 70 ℃ After roasting, the flour is added to flour and heated to produce a white egg white egg, a white egg producing step, a sauce base liquid manufacturing step of preparing a sauce base liquid by mixing milk, whipped cream and purified water, and the white egg white egg A sauce preparation step of preparing a sauce by adding and heating the sauce base liquid.

The egg source may be a cream sauce containing the egg.

The light white white ro means white white light to which light or white egg is added.

The peeling step was performed by cutting the egg off the egg and peeling it directly by hand, that is, peeling off the egg yolk to remove the egg and obtaining the egg.

The white egg manufacturing step may be performed by roasting the egg obtained by removing the shell with butter at 50 to 70 ° C. for 30 seconds to 5 minutes, and then adding flour and heating.

Since the cod roe has a distinctive fishy flavor, which can impair the overall flavor when used in combination with other ingredients, it is required to effectively control the fishy flavor and fishy taste of the cod roe to prepare the sauce using the cod roe.

In order to remove the fishy flavor peculiar to the cod roe, the present invention uses a method of roasting the cod roe in butter at the temperature and time range.

When using the method of roasting the cod roe in butter in the temperature and time range, not only the fishy flavor is significantly reduced, but also used to remove the fishy flavor of the existing cod roe in comparison with the process for removing the fishy flavor. Compared to the method using a microwave oven or an oven, it is possible to effectively remove the fishy flavor of the cod roe while increasing the chewy texture of the cod roe. In addition, compared to the addition of additional ingredients, for example garlic or onion, to remove the fishy flavor of the existing cod roe, it is not only effective in removing the fishy flavor of the cod roe, but also increases the saltiness or garlic or salt that occurs when garlic or onion is added. There is no problem of decreasing the palatability due to the onion's unique taste and aroma, but rather it increases the chewy texture of the cod roe, but the proper butter flavor and the peculiar taste of the cod flavour enhance the taste and significantly improve the palatability associated with taste. There is an advantage.

Roasting the egg obtained by removing the shell with butter may be carried out at 55 to 70 ℃ for 30 seconds to 5 minutes, preferably at 60 to 67 ℃ for 1 minute to 2 minutes 30 seconds. When roasting at a temperature higher than the temperature or roasting for longer than the cooking time, not only smells and smells burnt from the cod roe, but also may cause a sticking of the cod roe to a cooking utensil, for example, a pan. When roasting or roasting shorter than the cooking time, the cod roe does not fry properly, so that the taste and smell of fish in the finally prepared sauce may not be sufficiently removed, and thus the effect of the present invention may not be sufficiently exhibited.

The content ratio of the egg and butter may be 1: 5.5 (butter weight: weight of eggs) to 1: 6.5 (butter weight: weight of eggs) based on the weight of the butter. When the content ratio of the cod roe to butter in the content ratio is less than 1: 5.5, there is a problem that the flavor of the cod roe is hardly felt and there is no flavor improvement effect according to the addition of the cod roe, and the content of the cod roe in comparison to the butter in the content ratio. If the ratio is greater than 1: 6.5, the fishy taste is too strong, there is a problem that the effect of the step of roasting the egg in butter at the temperature and time range can not be obtained.

The white egg manufacturing step may include a step of adding flour to the butter roasted egg and heating the roasted egg obtained by removing the shell with butter.

The amount of flour added is 1: 0.8 (butter weight: flour weight) to 1: 1.2 (butter weight: flour weight) based on butter weight, preferably 1: 0.9 (butter weight: flour weight) to 1: 1.1 (butter weight: flour weight). When the amount of flour is high compared to the above content, the viscosity of the sauce finally produced is too high, or the flour is not properly roasted in butter, or the amount of flour causes burning of the cod roe, which impairs flavor and texture of the cod roe. There is a problem that is damaged, if the flour content is too small, the viscosity of the source finally produced is too thin, it takes a long time to boil to prepare the source and there is a problem that the amount of the source finally produced is also reduced.

The process of adding the flour and heating may be performed by roasting at 50 to 70 ° C. for 30 seconds to 2 minutes, preferably at 60 to 67 ° C. for 30 seconds to 1 minute. When roasting at a temperature higher than the temperature or for longer than the cooking time, the white roux is burned out, the color becomes turbid, and there is a fear of flavor deterioration due to the burnt smell, and the roasting is performed at a temperature lower than the temperature or shorter than the cooking time. In this case, there is a problem that flour and butter are not sufficiently mixed, such as lumps of flour.

The source base liquid manufacturing step may include a process of mixing milk, whipped cream and purified water.

The whipped cream is foamed on the fresh cream, also referred to as whipped cream or Krem Chantilly. The whipped cream may be prepared by adding a sugar and / or a flavor when the cream is hardened by putting the cooled fresh cream in a bowl and stirring it with a bubbler to cause foaming. The whipped cream may be used by replacing some or all of the fresh cream.

The content ratio of the milk and the whipped cream may be 1: 0.7 (milk: whipped cream) to 1: 0.8 (milk: whipped cream), preferably 1: 0.75 (milk: whipped cream) based on the volume ratio. When the milk and the whipped cream are mixed in the above content ratio, the taste of the finally prepared sauce is soft and deep, the savory peculiar taste of the cod roe is sufficiently felt, and the manufacturing cost can be controlled by the excessive use of the whipped cream. have.

The content ratio of the purified water may be 20% by volume (v / v) to 30% by volume (v / v), preferably 25% by volume (v / v), based on the total volume of milk, whipped cream and purified water. . Alternatively, the content ratio of fraudulent purified water may be 1: 0.2 (milk: purified water) to 1: 0.3 (milk: purified water), preferably 1: 0.25 (milk: purified water) based on the volume ratio of milk and purified water. .

It is preferable to adjust the concentration of the whole source base liquid by adding the purified water to the content in terms of preference and ease of manufacture including taste and texture. When the content of the purified water is less than the above range, the concentration of the whole sauce base liquid is too dark to reduce the soft taste, and when added to the white egg, it is not sufficiently mixed with the white egg and the flavor of the finally prepared sauce. If the content of the purified water is higher than the above range, the concentration of the whole sauce base liquid is too low, so that the deep and savory taste of the sauce is weak, and it is heated too long or too much to control the viscosity of the final prepared sauce. Since it must be heated by a high temperature, there is a problem that the cod roe contained in the final cod roe source is too ripe to damage the flavor of the cod roe, corrupting the chewing texture of the cod roe.

The source base liquid manufacturing step may further include a functional material.

The functional material may be easily blended with the flavor of the cod roe, and may be a material capable of adding functionality to the cod roe source without compromising the flavor of the whole source. For example, the functional material may be seaweed. The seaweed may be at least one selected from the group consisting of kelp, seaweed, seaweed, Ecklonia cava, gompi and green seaweed.

The functional material may be added in the form of a powder or in the form of an extract.

The content of the functional material should be added in such a content that the improvement of the flavor by the addition of the functional material and the addition of functionality can be recognized, but the existing flavor of the cod roe source of the present invention, as added in too much content, For example, since the flavor of the cream sauce and the unique flavor and the chewy texture matched with the savory and soft cream sauce should be added in a range not to be impaired, the functional material is preferably 0.1 parts by weight (w) based on the total volume ratio of the sauce base liquid / v) to 5 parts by weight (w / v), and the parts by weight (w / v) may mean g / 100 ml units.

The source manufacturing step may include a step of adding the source base liquid to the white egg white and heating.

The content ratio of the source base liquid added to the white egg and the white egg white egg may be added 200 ml of the source base liquid based on 30 g of the egg added to the white egg.

The heating process may be performed by heating at 90 to 110 ° C. for 1 minute to 5 minutes, preferably 2 minutes to 4 minutes, or preferably 2 minutes 30 seconds to 3 minutes 30 seconds. When heating outside the range of temperature and time, problems such as excessive heating of the eggs and impaired chewiness or soft taste due to too long heating occurs, and when heating in the temperature and time range is appropriate The advantage is that a source having a texture and color can be prepared.

In addition, the sauce manufacturing step in the cheese, pepper, seaweed, sake, laurel leaves, olive oil, wine, seafood extract, squid, mushrooms, shrimp, chicken, spinach, asparagus, broccoli, cauliflower, carrots, turnips and combinations thereof The process of adding any one selected from the group consisting of the above may be further included, and may be performed before the heating process or the heating process.

In addition, the present invention relates to a cod roe source produced by the method of manufacturing a cod roe source according to an embodiment of the present invention.

The egg source may include egg shell egg shells removed.

Since the cod roe source uses egg bran which cannot be commercialized in the process of processing the cod roe, it is not only economically and environmentally advantageous, but also preserves the original savory and soft taste of the existing cream sauce, Its texture and cod flavour add flavors that are both excellent in terms of taste and nutritional value.

The cod roe source produced by the manufacturing method of the present invention has the advantage that not only the fishy appearance peculiar to the cod roe is effectively controlled, but also excellent in overall taste, color, smell (fragrance) and texture as a whole.

The spicy cod roe sauce can be applied to various kinds of pasta, and in addition to the sauce of the pasta, it can be variously used as gratin sauce, pizza base sauce, steak sauce, vegetable cooking sauce, tteokbokki sauce, and the like. Can be used as a source of creamy spaghetti.

The cod roe source of the present invention and a method of manufacturing the same may remove the fishy smell of the cod roe to provide excellent cod roe source both in terms of nutrition and palatability while having excellent taste, color, smell (flavor) and texture. In addition, the egg can be efficiently used by using the egg spawning.

The cod roe source produced by the cod roe sauce production method of the present invention not only effectively removes the fishy smell of cod roe, but also maintains the chewy texture of the cod roe while maintaining the original savory and soft taste of the cod roe. The flavor is matched with the cream sauce and is judged to be excellent both in terms of nutrition and taste. The method of the present invention, which can produce excellent sauce in terms of taste and nutrition by using egg eggs, which have been mainly treated as waste or recycled only as a source of recently increasing demand, is known as recycling of aquatic resources. Very economical in terms of

It is estimated to be excellent.

Hereinafter, embodiments of the present invention will be described in detail so that those skilled in the art can easily practice the present invention. The present invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein.

< Manufacturing example  1>

&Lt; Example 1 >

Roasted eggshell egg 30g (Dukhwa Food Co., Ltd.) and butter 5g are roasted at 63-65 ° C for 1 minute 20 seconds to 1 minute 40 seconds, and then 5g of flour is added and heated at 63-65 ° C for 40 seconds to 50 seconds. To produce a white white roe. After mixing 100 ml (103 g) of milk (Maeil Dairy Co., Ltd.), 75 ml (75 g) of whipping cream (Maeil Dairy Co., Ltd.) and 25 ml (25 g) of purified water, 200 ml of the sauce base solution was added to the white egg and heated at 90 to 110 ° C. for 2 minutes 30 seconds to 3 minutes 30 seconds to prepare a sauce.

Comparative Example 1

5 g of butter and 5 g of wheat flour were put in a pan, and heated at 65 ° C. for 40 seconds to 50 seconds to prepare a white roo. 100 ml of milk and 100 ml of whipped cream were added to the white roe, and heated at 90 to 110 ° C. for 2 to 4 minutes to prepare a sauce base. 30g (deokhwa food, co., Ltd) was added to the sauce base to remove the shell, and then heated for 1 to 3 minutes to prepare a light sauce.

Comparative Example 2

A cod roe source was prepared in the same manner as in Comparative Example 1 except that 20 g of cod roe was added.

Comparative Example 3

The white sauce was prepared in the same manner as in Comparative Example 1, except that 1 g of garlic powder was further added to 5 g of butter and 5 g of flour in a white roo manufacturing step.

<Comparative Example 4>

A coarse sauce was prepared in the same manner as in Comparative Example 2, except that 1 g of garlic powder and 1 g of onion powder were further added to 5 g of butter and 5 g of flour.

< Experimental Example  1>

The spaghetti noodles were subjected to sensory tests by adding the coarse sauce prepared in Comparative Examples and Examples in a weight ratio of 2: 1.

The sensory test was performed on 20 adult men and women in their 20s to 50s, and the taste, color, smell (flavor), and texture of spaghetti added with cod roe sauce were evaluated by a 9-point scale method. In the 9-point scale method, 9 is 'extremely good', 7 is 'normally good', 5 is 'good or not hate', 3 is 'normally hate', and 1 is 'extremely hate'. The results of the sensory test by the 9-point scale method are shown in Table 1 by averaging the evaluation results by statistical analysis using SPSS.

Evaluation result (average) flavor Color Odor Texture Example 1 8.57 7.71 8.14 7.29 Comparative Example 1 4.12 2.01 2.94 2.42 Comparative Example 2 3.29 2.14 3.57 1.54 Comparative Example 3 7.14 6.71 6 6.71 Comparative Example 4 6.14 6 7 6.14

As shown in Table 1, in Comparative Example 1 according to the existing method has a very low palatability in the smell due to the unique fishy smell. In addition, in the case of Comparative Example 2 using less amount of fish to reduce the fishy taste and smell of fish, the degree of acceptability was increased in the smell, but not satisfactory, it was confirmed that the taste and texture showed a lower degree of taste It became. On the other hand, Comparative Example 3 in which garlic powder was added to remove the smell of cod roe or Comparative Example 4 in which garlic powder and onion powder were added showed improved results in taste and smell compared to Comparative Example 1, but the garlic and onion had It was pointed out that the problem of receiving a very low evaluation was found in the subjects who were rejected due to the unique flavor.

On the other hand, in the case of Example 1 manufactured by the manufacturing method of the present invention, not only the rejection caused by the added masking material such as garlic or onion is generated, but also the smell and fishy smell peculiar to the light and yellow in terms of taste and smell. In addition to effective control, the unique flavor and chewy texture of the cod roe were felt intact in the finally prepared source, and it was confirmed that the problem of the cod roe sauce prepared by the conventional method was effectively solved.

< Manufacturing example  2>

In order to confirm the effect of the manufacturing method according to the method of the present invention to remove the fishy smell peculiar to the egg by roasting the egg of the egg beforehand in the white roo manufacturing step, the optimum method of the method An experiment was conducted to confirm the condition.

Comparative Example 5

The butter and the cod roe were prepared in the same manner as in Example 1 except for roasting the butter and the cod roe at 47 to 50 ° C. for 1 minute 20 seconds to 1 minute 40 seconds.

Comparative Example 6

In the manufacturing process of white roe, butter and the roe were prepared in the same manner as in Example 1 except for roasting the butter at 75 to 77 ° C. for 1 minute 20 seconds to 1 minute 40 seconds.

&Lt; Comparative Example 7 &

In the manufacturing process of white egg white butter and the egg was roasted at 63 to 65 ℃ for 30 seconds to 45 seconds was prepared in the same manner as in Example 1.

&Lt; Comparative Example 8 >

Butter and cod was prepared in the same manner as in Example 1 except for roasting the butter and cod roe at 63 to 65 ℃ for 5 minutes 45 seconds to 6 minutes in the white roe manufacturing step.

<Example 2>

In the manufacturing process of white egg white butter and the egg was roasted at 63 to 65 ℃ for 3 minutes 45 seconds to 4 minutes was prepared in the same manner as in Example 1.

<Example 3>

Regarding the production of the white egg, it was prepared in the same manner as in Example 1 except that 4 g of wheat flour was added and heated at 63 to 65 ° C. for 35 to 45 seconds.

<Example 4>

Regarding the production of the white egg, it was prepared in the same manner as in Example 1 except that 6 g of wheat flour was added and heated at 63 to 65 ° C. for 1 minute 30 seconds to 1 minute 40 seconds.

Example 5

In connection with the preparation of the sauce base liquid, except that 100 ml (103 g) of milk (Maeil Dairy, South Korea) and 100 ml (100 g) of whipped cream (Maeil Dairy, South Korea) were mixed. Prepared in the same manner.

<Example 6>

Regarding the preparation of the sauce base liquid, 100 ml (103 g) of milk (Maeil Dairy, South Korea), 60 ml (60 g) of whipped cream (Maeil Dairy, South Korea) and 40 ml (40 g) of purified water were mixed. Except that was prepared in the same manner as in Example 1.

< Experimental Example  2>

After the spaghetti was added to the spawning sauce prepared in Comparative Examples and Examples in a weight ratio of 2: 1, the sensory test by the 9-point scale method was performed in the same manner as in Experimental Example 1. The evaluation results of the results of the sensory test by the 9-point scale method are shown in Table 2 below.

Evaluation result (average) flavor Color Odor Texture Example 1 8.57 7.71 8.14 7.29 Example 2 7.36 6.92 7.21 6.5 Example 3 7.45 6.78 7.45 6.43 Example 4 7.14 7.23 6.3 6.12 Example 5 7.71 7.57 7.45 6.67 Example 6 7 6.71 7.21 6.3 Comparative Example 5 5.59 6 3.12 6.14 Comparative Example 6 5.14 4.71 3.68 5.14 Comparative Example 7 6 6.24 3.43 6.00 Comparative Example 8 5.45 5 3.89 5.89

As shown in Table 2, it was confirmed that the temperature conditions and the cooking time in the step of roasting the cod roe with butter have a great influence on the sensory of the final sauce. In detail, when the cooking time is short or the cooking temperature is too low, the eggs are not roasted properly, resulting in a problem that the fishy taste and smell are not sufficiently removed from the finally prepared sauce. In particular, the sensory taste of the smell is very low in the taste associated with the smell of the whole sauce is very much damaged, it was confirmed that this problem is similar to the conventional material method. On the other hand, if the cooking time is too long or the cooking temperature is too high, it was confirmed that the taste and smell are damaged as a result of burnt taste and burnt smell in the cod roe. Under the above conditions, the fishy taste of the cod roe was removed, but due to the burning coriander, the flavor of peculiar to the cod roe was not felt at all. In addition, in the case of Example 2, compared to the case of adding garlic powder or onion powder in the case of another comparative example or the conventional conventional method, but compared to Example 1 overall in all items 1 or lower evaluation In the process of roasting the eggs, the optimum heating temperature and heating time were found to be 1 minute 20 seconds to 1 minute 40 seconds at 63 to 65 ° C.

In addition, with respect to the amount of flour added in the manufacturing process of white cod roe, in Example 4, where the flour content was too high, the flour was not properly roasted in the butter, resulting in the taste of the flour. There was a problem that the taste or smell was sensed, the texture was damaged due to too much ripening of the cod roe, and in the case of Example 3 having a low content of flour, the amount of the finally prepared sauce was too thin, and the finally prepared sauce was too thin. Problems with poor sensory, especially color and texture, have been pointed out. Therefore, it was confirmed that it is preferable to add the amount of flour added in Example 1, that is, the amount of butter and the same amount.

In addition, with respect to the addition of purified water in the preparation of the sauce base liquid, when the purified water is not added, the concentration of the sauce base liquid is too dark, so that the soft taste is reduced, and the inherent taste or flavor of the egg is weak. The white roux and the sauce base liquid are not mixed well, and the overall flavor is soft and the flavor is impaired.If too much purified water is added, the deep and savory taste of the sauce is weak, and the viscosity is too low, so that the overall rich taste It was pointed out that it was not felt. Considering that the content of the whipped cream in the sauce base liquid has the greatest influence on the overall manufacturing cost, the content of Example 1, specifically, milk, may be reduced so as to reduce the content of the whipped cream and improve the overall flavor. It was confirmed that the content of: whipped cream: purified water is 1: 0.75: 0.25.

Claims (5)

Shell removal step in which eggs are removed from egg production by egg production,
The egg obtained by removing the shell was roasted with butter at 60 to 67 ° C. for 1 minute to 2 minutes 30 seconds, followed by adding flour and heating to produce the white egg white egg;
Sauce base liquid manufacturing step of preparing a sauce base liquid by mixing milk, whipped cream and purified water, and
A sauce preparation step of preparing a sauce by adding the sauce base liquid to the white egg and heating it
Method of producing a spicy cod roe source. The method of claim 1,
The content ratio of the cod roe and butter in the light-white white roo manufacturing step is 1: 5.5 (butter weight: cod weight) to 1: 6.5 (butter weight: cod weight) based on the weight of butter, and the content ratio of flour and butter is butter A method of making a light source, which is 1: 0.9 (butter weight: flour weight) to 1: 1.1 (butter weight: flour weight) by weight. The method of claim 1,
The method of adding and heating the flour of the white egg production step of the white egg is carried out for 30 seconds to 1 minute at 60 to 67 ℃ method for producing a spicy egg sauce. The method of claim 1,
The content ratio of milk and whipped cream in the sauce base liquid manufacturing step is 1: 0.7 (milk: whipped cream) to 1: 0.8 (milk: whipped cream) based on the volume ratio, and the content ratio of purified water is milk, whipped cream and A method of producing a light source, characterized in that 20 to 30% by volume based on the total volume of purified water. Cod egg sauce containing egg shell egg shell removed by the manufacturing method of claim 1.