KR20170116755A - Manufacture method of spices composition for soup cooking and spices composition for soup cooking manufactured using the method - Google Patents

Abstract

The present invention relates to a method for preparing a sauce composition for soup cooking and a sauce for soup making using the same.
A method for preparing a sauce composition for soup stock according to the present invention comprises the steps of: preparing 70 to 90 liters of water per 5 kg of bovine bone meal by adding the bovine bone to a cauldron and boiling the mixture at 100 to 150 ° C for 20 to 30 hours to produce bone- In the broth prepared in the first step, 8 ~ 12kg of miso per 80ℓ of broth, 0.5 ~ 1.2kg of re-anchovy for broth, 500 ~ 800g of ginseng, 0.5 ~ 1.2kg of clams, 100 ~ 300g of kelp, 1 ~ 2kg of onion, Add 1 ~ 2kg of Chinese cabbage, 1 ~ 2kg of Chinese cabbage, 0.5 ~ 1kg of ginger root, 300 ~ 500g of ginger, 0.5 ~ 1kg of Cheongyang red pepper and 300 ~ 500g of shiitake mushroom, boil at 100 ~ 150 ℃ for 2-4 hours, A third step of aging the sauce sauce prepared in the second step at 4 to 6 캜 for 20 to 25 hours, and a third step of aging the aged sauce broth prepared in the third step for aged sauce 35 ~ 40kg of red pepper powder, 500 ~ 800g of pepper powder, 5 ~ 6kg of anchovy sauce, 5 ~ 6kg of shrimp and 4 ~ 5kg of liver garlic per 60ℓ of broth And a fourth step of preparing a sauce composition for fried rice soup.
According to the present invention, there is provided a process for preparing a sauce composition for soup making, which raises the taste of soup stock, and a sauce for soup making using the process.

Description

TECHNICAL FIELD The present invention relates to a method for preparing a sauce composition for soup stock and a sauce for soup cooking using the same,

The present invention relates to a method for preparing a sauce composition for soup stock and a sauce for soup making using the same, and more particularly, to a method for preparing a sauce composition for soup stock, And a sauce for cooking soup.

Generally, when the weather gets cold, you can eat a lot of soup. In this case, a sauce is often used.

The sauce is a mixture of various ingredients, basically containing red pepper paste and red pepper powder, mixed with soy sauce, sugar, garlic, sesame oil and sesame seeds. In some cases, shrimp, black pepper, onion, plum, etc. may be added.

First, if you only use red pepper powder, mix it with starch such as wheat flour and mix it with other ingredients such as soy sauce, sugar, garlic, sesame oil, sesame oil, etc. If you use red pepper powder with kochujang, , And a mix of sub-materials.

However, such a conventional sauce is used in a mixture of starch such as wheat with red pepper powder, so that the soup taste is spicy and stiff, and the red color inherent in red pepper can not be preserved due to the use of artificial coloring, There is a problem in that the flavor of the spice drops.

Accordingly, various studies for solving the above problems have been conducted. Related prior arts are disclosed in Patent Registration No. 10-1549771 (sauce for meat and seafood cooking and its manufacturing method) and Registration No. 10-1226095 (sauce for cooking and its manufacturing method).

However, the above-mentioned prior arts are similar in terms of producing a sauce for cooking, but are different from the present invention because they are different from the present invention in terms of technical composition and added ingredients.

The object of the present invention is to provide a method for preparing a sauce composition for soup cooking which solves the problems of conventional sauce making a soup taste by making sauce flavored with sauce and enhances the taste of sauce by adding a cool taste and a rich taste And to provide a sauce for cooking soup.

It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory and are not intended to limit the invention to the particular embodiments that are described. It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory and are not restrictive of the invention, There will be.

In order to accomplish the above object, the present invention provides a method for preparing a sauce composition for soup stock, which comprises adding 70 to 90 parts of water per 5 kg of bovine bone to a cauldron with a bovine bone, boiling at 100 to 150 ° C for 20 to 30 hours, , The soy sauce broth produced in the first step contains 8 to 12 kg of miso per 80 liters of broth, 0.5 to 1.2 kg of anchovy for soup stock, 500 to 800 g of chrysanthemum head, 0.5 to 1.2 kg of clam, 300 ~ 500g of ginger, 0.5 ~ 1kg of Cheongyang pepper and 300 ~ 500g of shiitake mushroom are added and heated at 100 ~ 150 ℃ for 2 ~ 4 hours A third step of aging the sauce broth prepared at the second step at 4 to 6 캜 for 20 to 25 hours, and a third step of aging the sauce broth prepared at the third step Aging in sauce for seasoning sauce 60 ~ 40kg of red pepper powder, 500 ~ 800g of pepper powder, 5 ~ 6kg of anchovy sauce, Is characterized by mixing into the 5 ~ 6kg, garlic 4 ~ 5kg between which a fourth step of preparing a sauce composition for dipping dishes.

The soybean paste used in the sauce for sauce for the second stage is preferably soy sauce having a salinity of 20 to 22 degrees and aged for 2 to 3 years.

In the third step, when preparing a sauce composition for soup cooking, the red pepper powder used has a particle size of 300 to 500 mesh.

The third step is to prepare the sauce composition for soup stock after agitation at 4 to 6 ° C for 20 to 25 hours at the time of preparing the sauce composition for soup cooking.

The seasoning composition for soup cooking according to the present invention is characterized in that it is produced by the above-mentioned production method.

According to the present invention, there is provided a process for preparing a sauce composition for soup making, which raises the taste of soup stock, and a sauce for soup making using the process.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a view showing a stepwise process for producing a sauce composition for soup of the present invention. Fig.

Hereinafter, preferred embodiments and experimental examples of the present invention will be described in detail with reference to the accompanying drawings, and detailed description of known functions and configurations that may obscure the gist of the present invention will be omitted.

The method for producing the sauce composition for soup stock according to the present invention will be described in detail as follows.

1. First step; Manufacture of broth (S10)

FIG. 1 is a view showing a stepwise process for preparing a sauce composition for soup stock according to the present invention. As shown in the drawing, the process for preparing a sauce composition for soup cooking according to the present invention comprises a process S10).

Specifically, in this step, 70 to 90 liters of water per 5 kg of bovine bovine bone are put into a cauldron together with the bovine bone, and boiled to produce bone-marrow broth. This is characterized in that the heating is carried out without any other additive material other than the bones by sufficiently considering the inherent taste of the broth.

In addition, in this step, boiled for 20 to 30 hours at 100 to 150 ° C in the production of the bone marrow broth. Since the elution amount of Ca and P in the bone material is not increased even if the heating process is performed for more than 30 hours, Heating over this time is uneconomical and may even deteriorate the flavor. In addition, when the heating process is performed for less than 20 hours, Ca and P in the flesh bone material are not sufficiently eluted, which is naturally not preferable.

2. The second step; Manufacture of sauce for sauce (S20)

In this step, miso, soup stock, anchovy, clam, kelp, onion, radish, Chinese cabbage, roast, ginger, red pepper and shiitake were added to the prepared broth, and then boiled and filtered to prepare sauce broth for sauce do.

Specifically, in this step, in order to further improve the flavor and to impart functionality, the ingredients such as miso, soup stock, anchovy, clam, kelp, onion, radish, Chinese cabbage, roasted roots, ginger, cheongyang red pepper, shiitake mushroom) are added together to produce marine broth for sauce.

In order to prevent excessive addition of flavor inherent to the bone meal due to the above-mentioned additive material, it is necessary to apply it separately after preparing the bone marrow as in the present step. As a result, It is possible to produce a sauce composition having the desired effect of the present invention even if only a mixture of red pepper powder, pepper powder, anchovy sauce, shrimp sauce and liver garlic is added.

At this time, the kind and content of the added materials are very important. For example, 8 to 12 kg of miso per 80 liters of broth, 0.5 to 1.2 kg of re-anchovy for soup, 500 to 800 g of radish hair, 0.5 to 1.2 kg of clam, Add 1 ~ 2kg of onion, 1 ~ 2kg of radish, 1 ~ 2kg of cabbage, 0.5 ~ 1kg of root roots, 300 ~ 500g of ginger, 0.5 ~ 1kg of red pepper and 300 ~ 500g of shiitake mushroom and boiled at 100 ~ 150 ℃ for 2-4 hours It is most suitable to produce sauce for marinade.

In other words, in order to exhibit the desired effect of the present invention even when mixing the red pepper powder, the pepper powder, the anchovy sauce, the shrimp sauce, and the liver garlic in the preparation of the seasoning composition for final soup stock, And the desired effect of the present invention can be attained only by mixing in the weight range.

Especially, in the case of miso, the degree of aging is very important. If the aging is too long, the smell of miso causes the flavor of the broth to be lowered. If the salinity is too low, It is most preferable to use doenjang which is aged for 2 ~ 3 years and has a salinity of 20 ~ 22 degrees.

3. The third step; Aging (S30)

In this step, the prepared sauce broth is aged at 4 to 6 ° C for 20 to 25 hours.

This is to provide the best flavor when the seasoning composition for soup stock is cooked for soup, and if it is aged for a long time after the temperature is exceeded, the sauce for seasoning will be deteriorated to deteriorate the flavor, If the product is aged for a short time, it is not mixed well with the following materials (red pepper powder, black pepper powder, anchovy fish sauce, shrimp sauce, liver garlic) and the taste is disappeared, so that the desired effect of the present invention can not be obtained.

4. Step 4; Preparation of a sauce composition for soup stock (S40)

In this step, 35 to 40 kg of red pepper powder, 500 to 800 g of pepper powder, 5 to 6 kg of anchovy sauce, 5 to 6 kg of salted shrimp, and 4 to 5 kg of liver garlic were added to 60 ℓ of aged sauce sauce for aged sauce sauce, ≪ / RTI >

Materials to be added to the sauce of the present invention will be described as follows.

Red pepper powder and pepper powder act as a natural preservative to improve the preservability of the sauce, and to offset the peculiar taste of the meat by the pungent, bitter and red pepper powder, and the peculiar shootiness characteristic of pepper powder, and produce a neat and refreshing taste.

When the content of the red pepper powder and the pepper powder is more than the above amount, the red pepper powder and the pepper powder which are rather added are mixed. There is a concern that the powder may give a rough taste due to the powder. If the content is less than the above-mentioned content, the above-mentioned effect will not be obtained.

The particle size of the red pepper powder applied in this step is most preferably 300 to 500 mesh. If the particle size exceeds 300 mesh, the red pepper powder may remain in the mouth in many cases, which may reduce the discomfort after ingestion. When the particle size is less than 500 mesh, the synergistic effect with respect to the particle size is difficult to expect and the cost for making the particle size small is not suitable, which is economically unsuitable.

Anchovy sauce and shrimp sauce can be used without limitation as long as they are commercially available, and they are included in the seasoning sauce of the present invention to provide a basic salty taste. It is preferable that the anchovy sauce sauce 5 ~ 6 kg and the shrimp sauce 5 ~ 6 kg Mixing is best.

That is, when the content of the anchovy sauce and the shrimp sauce is less than the above-mentioned content, the taste of the soup dish to which the sauce composition for soup cooking is added is somewhat flat, and there is a problem that additional salt must be added. If it is contained in excess, the salty taste is too strong due to the excess amount, or the smell unique to anchovy sauce and shrimp sauce may give a sense of rejection.

Liver garlic is made by grinding garlic. Alicin, which is a component of garlic itself, plays a role in assisting protein absorption in the body. When applied to cooking, it compensates for the unique taste of meat, It makes the taste even better. However, when the content is excessive, the taste and flavor of the garlic may be deteriorated due to the allysine contained in the garlic itself, thereby giving a rejection feeling. In the 60 liters of the aged sauce, the liver garlic is mixed at 4-5 kg The best one is.

The thus-prepared seasoning composition for soup cooking according to the present invention may be used as it is, but it may be aged at 4 to 6 ° C for 20 to 25 hours to prepare a sauce composition for final soup cooking, It also raises the taste of the dish to the best.

The thus prepared soup composition for soup cooking according to the present invention can be easily added to soup dishes to enhance nutritive value. Unlike conventional sauces, it does not make soup flavor and adds a cool taste and a rich flavor. And it is possible to increase the satisfaction of the consumers.

Hereinafter, the present invention will be described in more detail with reference to Examples and Experimental Examples. However, these Examples and Experimental Examples are for illustrative purposes only and do not limit the scope of protection of the present invention.

<Example 1> Preparation of a sauce composition 1 for soup cooking according to the present invention

5 kg of bovine bovine meat and 80 ℓ of water were placed in a cauldron of 100 ℓ and boiled at 120 ° C. for 24 hours to prepare broth.

10 kg of doenjang (20 degrees salinity) aged for 2 years, 1kg of soup stock, 1kg of dumplings, 20 pieces of hanbok hair, 580g of clams, 1kg of kelp, 200g of kelp, 1.8kg of onion, 2kg of cabbage, 700 g of root, 400 g of ginger, 1 kg of Cheongyang red pepper and 400 g of shiitake were added, boiled at 120 ° C. for 2 hours and filtered to prepare sauce for sauce.

The prepared sauce broth was aged at 4 캜 for 24 hours.

38 kg of red pepper powder having particle size of 500mesh, 720 g of pepper powder, 5.5 kg of anchovy sauce, 5.5 kg of salted salted shrimp and 5 kg of liver garlic were added to 60 liters of the prepared aged sauce sauce for mixing to prepare sauce composition 1 for soup cooking.

Example 2 Preparation of Seasoning Composition 2 for Soup Cooking of the Present Invention

The sauce composition for soup cooking prepared in Example 1 was aged at 4 캜 for 24 hours to prepare sauce composition 2 for soup cooking.

&Lt; Comparative Example 1 > Preparation of seasoning composition 1

Was prepared in the same manner as in Example 2, except that the sauce broth for sauce was used without being aged to prepare sauce composition 1.

&Lt; Comparative Example 2 > Preparation of seasoning composition 2

The saccade composition 2 was prepared in the same manner as in Example 1 except that water was used in place of the broth for the sauce.

In detail, the water was added to 80 liters of water in an amount of 10 kg of doenjang (20 degrees in saltiness) aged for two years, 1 kg of anchovy for soup, 20 pieces of 580g of Korean persimmon, 1kg of clams, 200g of kelp, 1.8kg of onion, 700 g roasted root, 400 g ginger, 1 kg Cheongyang pepper and 400 g shiitake were boiled at 120 ℃ for 2 hours and filtered to prepare sauce for sauce.

The prepared sauce broth was aged at 4 캜 for 24 hours.

38 kg of red pepper powder having particle size of 500mesh, 720 g of pepper powder, 5.5 kg of anchovy sauce, 5.5 kg of salted salted shrimp and 5 kg of liver garlic were added to 60 liters of the prepared aged sauce sauce for mixing to prepare sauce composition 2.

&Lt; Comparative Example 3 > Preparation of seasoning composition 3

The bovine bone and the additive materials (miso, soup stock, anchovy, clam, kelp, onion, radish, Chinese cabbage, ginseng root, ginger, red pepper, shiitake mushroom) were prepared in the same manner as in Example 1, Were boiled together to prepare a saffron composition 3.

Specifically, 5 kg of bovine bone, 80 liters of water, and additive materials (10 kg of miso (20 degrees of saltiness) aged for 2 years, 1 kg of anchovy for soup, 1.8 kg, 2 kg, 2 kg of Chinese cabbage, 700 g of roasted root, 400 g of ginger, 1 kg of red pepper and 400 g of mushroom) were boiled for 24 hours at 120 ° C. in a cauldron.

The prepared sauce broth was aged at 4 캜 for 24 hours.

38kg of red pepper powder having particle size of 500mesh, 720g of black pepper powder, 5.5kg of anchovy sauce, 5.5kg of salted salted shrimp, and 5kg of liver garlic were added to 60 liters of the prepared aged sauce sauce and mixed to prepare sauce composition 3.

&Lt; Comparative Example 4 > Preparation of seasoning composition 4

The sauce composition 4 was prepared in the same manner as in Example 1 except that the soy sauce was aged for 10 years instead of the soy sauce aged for 2 years.

&Lt; Comparative Examples 5 and 6 > Preparation of seasoning composition 5 and seasoning composition 6

The safflower composition 5 and the sauce composition 6 were prepared in the same manner as in Example 1 except that the ingredients were different.

Broth Sauce for sauce ferment final
Saver composition ferment Example 1 Bovine bone + water => boiled Bamboo shoots, kelp, onion, radish, Chinese cabbage, roots, ginger, red pepper, shiitake mushroom) => boiled ○ 60 liters of juice for aging seasoning sauce
+ Red pepper powder 38kg
+ Pepper powder 720g
+ Anchovy fish sauce 5.5kg
+ Shrimp 5.5kg
+ Liver garlic 5kg - Example 2 〃 〃 ○ 〃 ○ Comparative Example 1 〃 〃 - 〃 ○ Comparative Example 2 - Water + Additives
=> Boiling ○ 〃 - Comparative Example 3 Bovine bone + water + added ingredients => boiled ○ 〃 - Comparative Example 4 〃 Water + added ingredients (10 years aged miso, broth re-anchovy, chrysanthemum head, clam, kelp, onion, radish, cabbage, roasted ginger, ginger, cheongyang pepper, shiitake) => boiled ○ 〃 - Comparative Example 5 〃 〃 ○ 60 liters of juice for aging seasoning sauce
+ Red pepper powder 38kg
+ Pepper powder 720g
+ Shrimp 11kg
+ Liver garlic 5kg - Comparative Example 6 〃 〃 ○ 60 liters of juice for aging seasoning sauce
+ Red pepper powder 38kg
+ Pepper powder 720g
+ Anchovy fish sauce 5.5kg
+ Soy sauce 5.5kg
+ Liver garlic 5kg -

<Experimental Example 1> Sensory evaluation

Sensory tests were conducted on the sauce compositions for soup preparation of Examples 1 and 2 and the sauce compositions of Comparative Examples 1 to 6.

That is, the same seasoning composition was added in the same manner as the above-mentioned prepared soup stock, and then the sweetness (taste, aftertaste, salty taste) and overall acceptability were evaluated for each group.

For the sensory evaluation, a total of 40 students were selected for each age group (10 to 70 years old), and the subjects were divided into 5 points scale (0 points: very poor, 1 point: poor, 2 points : Normal, 3 points: ok, 4 points: good, 5 points: very good). Table 2 below shows the results of the test, and the degree of roughness means that the lower the score, the stronger.

The test items are as shown in Table 2 below.

The greatest nation
+ Marinade Likelihood flavor aftertaste Roughness Exterior color Example 1 4.8 4.7 4.9 4.3 4.4 4.6 Example 2 4.7 4.5 4.3 4.6 4.4 4.6 Comparative Example 1 3.7 3.6 2.9 4.0 3.9 3.8 Comparative Example 2 2.7 1.6 2.0 2.8 2.1 2.4 Comparative Example 3 3.5 3.3 3.1 3.0 3.1 3.2 Comparative Example 4 3.3 3.4 3.1 4.0 3.2 3.3 Comparative Example 5 2.2 2.8 1.9 3.8 2.1 2.2 Comparative Example 6 2.0 2.5 1.5 3.9 3.8 3.9

As shown in Table 2, when the saccadic composition of Examples 1 and 2 of the present invention was added, it was found that the sweet soy sauce was removed from the sweet soy sauce in a state without changing the flavor of the sweet soy sauce itself, The more the flavor was increased, the higher the overall preference was evaluated.

On the other hand, in the case of Comparative Example 1, the sauce material of the sauce market was somewhat felt when the sauce materials were slightly consumed, while the sauce sauce of the sauce market of Comparative Example 2 felt the rough taste of the sauce itself, The overall likelihood was evaluated to be low.

In the case of Comparative Example 3, the pungkuk showed a distinctive odor of the sauce, which was rather low in overall taste due to addition of sauce.

In the case of Comparative Example 4, the flavor of the soybean paste was too strong, and the overall preference of the soybean paste was evaluated due to the addition of the sauce.

In the case of Comparative Examples 5 and 6, the salty taste was too strong and the flavor of the shrimp sauce or soy sauce was strong. In addition, the overall taste was lowered due to addition of sauce.

Thus, in order to solve the problems of the conventional sauce making the juice of the sauce by the sauce, and to add the cool taste and the richness to enhance the taste of the sauce, It can be understood that the present invention can achieve the desired effect only when it is manufactured through proper composition, mixing ratio and specific manufacturing process.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the inventions. You can implement the examples. The scope of the present invention is defined by the appended claims, and all differences within the scope of the claims are to be construed as being included in the present invention.

Claims (5)

A first step of adding 70 to 90 liters of water per 5 kg of bovine bone to a cauldron together with bovine bone and boiling at 100 to 150 DEG C for 20 to 30 hours to produce broth;
The broth prepared in the above step was added with 8 to 12 kg of miso per 80 liters of broth, 0.5 to 1.2 kg of anchovy for broth, 500 to 800 g of head, 120 to 300 g of clam, 100 to 300 g of kelp, 1 to 2 kg of onion, Add 1 ~ 2kg of radish, 1 ~ 2kg of Chinese cabbage, 0.5 ~ 1kg of roasted root, 300 ~ 500g of ginger, 0.5 ~ 1kg of red pepper and 300 ~ 500g of shiitake mushroom and boil at 100 ~ 150 ℃ for 2-4 hours. A second step of producing broth;
A third step of aging the sauce broth prepared in the second step at 4 to 6 ° C for 20 to 25 hours,
In the aged sauce sauce prepared in the above step 3, 35 to 40 kg of red pepper powder, 500 to 800 g of pepper powder, 5 to 6 kg of anchovy sauce sauce, 5 to 6 kg of salted shrimp and 4 to 5 kg of liver garlic were added per 60 liters of aged sauce And a fourth step of preparing a seasoning composition for cooking.
A method for preparing a sauce composition for soup stock.
The method according to claim 1,
Wherein the soybean paste used in the second step is soybean paste aged 2 to 3 years and having a salinity of 20 to 22 degrees.
A method for preparing a sauce composition for soup stock.
The method according to claim 1,
In the third step, when the sauce composition for soup cooking is prepared, the red pepper powder used has a particle size of 300 to 500 mesh.
A method for preparing a sauce composition for soup stock.
The method according to claim 1,
Wherein the seasoning composition for soup stock is aged at 4 to 6 ° C for 20 to 25 hours to prepare a sauce composition for soup cooking in the third step,
A method for preparing a sauce composition for soup stock.
A process for the preparation of a compound according to any one of claims 1 to 4,
A sauce composition for cooking soup.

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