KR20200048991A - Process of manufacturing sauce having improved flavor and cooking bowl of rice with the sauce - Google Patents

Abstract

The present invention relates to: a method for manufacturing a sauce for bowl of rice served with toppings manufactured by adding butter and a butter soy sauce seasoning powder to a frying pan, and the adding onion, chopped garlic, pepper, oyster sauce, sugar, water, Chinese soy sauce, and chicken stock in a predetermined order; and a method for cooking bowl of rice served with toppings by using the sauce for bowl of rice served with toppings manufactured by the method. The sauce for bowl of rice served with toppings according to the present invention has very excellent taste and flavor, and is particularly suitable for rice bowl cooking.

Description

Method of manufacturing sauce with improved flavor and method of cooking rice bowl using the same {PROCESS OF MANUFACTURING SAUCE HAVING IMPROVED FLAVOR AND COOKING BOWL OF RICE WITH THE SAUCE}

The present invention relates to a method for manufacturing a sauce, and more particularly, to a method for manufacturing a sauce for improved flavor and a method for cooking a bowl using the prepared sauce.

Sauce adds the taste and flavor of food, or serves to arouse appetite, and makes the taste of food ingredients stronger. Sauces are especially developed in Western cuisine, and can be categorized into a variety of uses, uses, ingredients, colors, and basic sauces.

In Western cuisine, the sauce can be divided into a mother sauce and a derived sauce, and the mother sauce is divided into a white sauce, a brown sauce, a blonde color sauce, a yellow sauce, and a red sauce. White sauce is a source of milk as a main ingredient in a mixture of fat and flour, and is often used for cooking fish and vegetables. Representative derived sources derived from white sauce include monet sauce, cream sauce, and versi sauce. Brown sauce is a sauce made from brown broth as the main ingredient, and is often used in meat dishes, and the representative brown derivative source is cytobriand sauce. The blond color sauce is a white broth sauce used for chicken and fish dishes. Typical blond color derived sources include almond sauce and supreme sauce. The yellow sauce uses egg yolk, oil, and butter as the main ingredients. It is mainly used for cooking fish and vegetables, and the representative yellow derivative sources are bearness sauce and muslin sauce. On the other hand, red sauce uses tomato as the main ingredient, and is used a lot in Italian cuisine, such as Italian sauce, pizza sauce, and meat sauce.

In the West, sauces are largely divided into tableware and cooking. Tableware sauces include Worcester sauce, pork cutlet sauce, anchovy sauce, chili sauce, and tabasco sauce. In addition, cooking sauces are classified into basic sauces (for example, belutte sauce, almond sauce, supreme sauce, besamel sauce, tomato sauce), and application sauces depending on the ingredients and how to make them.

In Korea, it usually means Worcester sauce and imitating it. Recently, as globalization has progressed, various sauces originating from the West have been introduced into Korea, and Korea's unique sauces with improved taste and flavor are also being developed. For example, Korean Patent Publication No. 19-2009-0131528 proposes a seasoning sauce composition in which white sugar, salt, vinegar, bottled water, red pepper powder, brewed soy sauce, pear juice, plum, and sesame oil are mixed in a predetermined ratio. However, there is still a need in the art to develop sauces with improved taste and flavor and dishes using them.

It is an object of the present invention to provide a method for preparing a sauce for a rice bowl having excellent taste and flavor and a method for cooking a rice bowl to which the sauce for the bowl is applied.

According to an aspect of the present invention, a) 20 to 25 parts by weight of butter is applied to a frying pan or 20 to 25 parts by weight of butter soy sauce powder is placed in a frying pan, 20 to 30 parts by weight of chopped onion and 5 to 10 parts by weight of chopped garlic. And then roasting; b) 7 to 11 parts by weight of crushed pepper powder, 18 to 22 parts by weight of oyster sauce, 5 to 10 parts by weight of sugar, and 95 to 105 parts by weight of water are added to the chopped onion and the minced garlic frying pan and heated to seasoning sauce Obtaining a step; And c) when the seasoning sauce obtained in step b) boils, adding 5 to 10 parts by weight of nochu and 0.5 to 2 parts by weight of chicken stock and continuously heating until it becomes a paste. Provide a method.

According to one exemplary embodiment, in step a), after putting 22 parts by weight of the butter soy sauce seasoning in the frying pan, 24 parts by weight of the chopped onion and 7 parts by weight of the chopped garlic are added to the frying pan, b) In the step, 9 parts by weight of the pepper powder, 20 parts by weight of the oyster sauce, 8 parts by weight of the sugar, and 100 parts by weight of water are added to the frying pan on which the chopped onion and the chopped garlic are fried, and in step c), the weight of the exposed weight 7 Characterized in that a portion and 1 part by weight of the chicken stock are added.

According to another exemplary embodiment, step a) is performed at 70 to 80 ° C. for 1 minute to 5 minutes, and step b) is performed at 90 to 100 ° C. for 5 to 20 minutes.

According to another aspect, the present invention comprises the steps of preparing a sauce for a rice bowl prepared according to the method described above; Preparing and cooking 190 to 210 parts by weight of rice and 75 to 85 parts by weight of sirloin, respectively; And after providing the cooked fillet on top of the cooked rice provides a method for cooking a bowl comprising the step of spraying the prepared sauce for the bowl.

For example, the sauce for the bowl is 9 parts by weight of pepper powder, 22 parts by weight of butter soy sauce cooking powder, 20 parts by weight of oyster sauce, 8 parts by weight of sugar, 1 part by weight of chicken stock, 7 parts by weight of onion, 24 parts by weight of chopped onion, minced The garlic includes 1 part by weight, and the rice bowl may further include 200 parts by weight of the cooked rice and 80 parts by weight of the cooked sirloin.

The present invention proposes a bowl for a bowl of rice with a mixture of pepper powder, butter or butter, oyster sauce, sugar, chicken stock, yellow pepper, chopped onion, and chopped garlic in a predetermined ratio, a manufacturing method and a bowl of cooked food to which the bowl is applied . The sauce for rice bowls prepared according to the present invention is very excellent in taste and flavor, and is particularly suitable for application to rice bowl dishes.

Particularly, when butter soy sauce seasoning powder is used instead of butter, the content of saturated fatty acids and / or cholesterol that can be harmful to the human body can be reduced in the sauce for the final bowl and the bowl using the bowl, which can reduce calories. There are additional advantages.

1 is a flow chart schematically showing a process for manufacturing a sauce for a bowl and a process for cooking a bowl using the sauce according to an exemplary embodiment of the present invention.

The present invention relates to a sauce for rice bowls having excellent taste and flavor, a method of manufacturing the same, and application to cooking. The term parts by weight is used to indicate the relative weight ratios of the blended parts unless otherwise indicated herein.

1 is a flow chart schematically showing a process for manufacturing a sauce for a bowl and a process for cooking a bowl using the sauce according to an exemplary embodiment of the present invention. As schematically shown in FIG. 1, the process for preparing a sauce for rice bowl is optionally frying whole pepper and then crushing (ST110), and essentially applying butter to a frying pan, or putting butter soy sauce seasoning powder in a frying pan, chopped Adding onion and chopped garlic and roasting to prepare a preliminary sauce (ST120), and adding and heating pepper, oyster sauce, sugar and water to prepare a seasoning sauce (ST130), and additionally to the prepared seasoning sauce It includes the step (ST140) of adding the chicken stock and the yellow pepper and heating until it becomes a paste.

On the other hand, the method of cooking the rice bowl prepared in the state for preparing the rice bowl prepared through the ST110 to ST140, preparing and cooking the rice and sirloin (ST150), and the sauce for the rice bowl prepared with the cooked rice and sirloin It may include a step of spraying (ST160).

First, the whole pepper is selectively roasted in a low heat and then crushed to obtain pepper powder (ST110). For example, whole peppers are sun-dried black pepper, dried white pepper, and fully ripened peppercorns that have been boiled in water without removing the peel of the less ripe green peppercorn. You can use either red pepper, dried peppercorn, dried green peppercorn, or green pepper salted in salt / vinegar. For example, black pepper or white pepper may be used as the whole pepper. Taste and flavor can be further improved by using pepper powder obtained by crushing whole peppers after crushing them compared to common pepper powders on the market.

Whole peppers contain piperine, chavesin, and essential oils, which are effective in removing the smell of meat used in meat bowls. In addition, the whole pepper promotes blood circulation and has physiological activities such as anticancer effect, antioxidant efficacy, gastric juice secretion, and intestinal gas removal. Therefore, when using a whole pepper as a seasoning component, it is possible to improve the taste, flavor and flavor of the sauce and the dish containing the sauce.

It can also help activate a variety of physiological functions in the human body, ingesting sauces and dishes containing whole peppers. In one exemplary embodiment, whole peppers are roasted on a low heat (eg 70-90 ° C.) for 1-5 minutes, followed by milling to a suitable size using a grinder (grinder). In one example, the average particle diameter of the ground pepper may be crushed to have a size of approximately 0.1 to 1.0 mm, but the present invention is not limited thereto.

Subsequently, butter is applied to a frying pan to prepare a preliminary sauce, or a butter soy sauce seasoning powder is placed in a frying pan, and chopped onions and chopped garlic are added and then fried (ST120). In the case of using butter, it is possible to add peculiar taste and nutrition, but the content of saturated fatty acid and cholesterol may be high and calories may be high. Therefore, it may be desirable to use butter soy sauce seasoning powder instead of butter. In the case of using butter soy sauce seasoning, it is possible to reduce the total amount of saturated fatty acids and / or cholesterol that may be a problem in health while maintaining the flavor unique to butter, while reducing the total amount of heat in the sauce, as well as for bowls. It has the advantage of improving the properties of the sauce.

For example, butter or soy sauce seasoning powder may be used in an amount of 20 to 25 parts by weight, for example, 22 parts by weight. When the content of butter or soy sauce seasoning powder satisfies the above-described range, a sauce for rice bowl with improved taste, flavor and flavor may be prepared.

Minced onions and chopped garlic can be used after rinsing the raw materials onion and garlic with purified water. Since onion contains allicin, it can impart a spicy, sweet taste to the prepared rice bowl sauce and lower antioxidant activity and blood cholesterol. Garlic has a peculiar scent, which not only eliminates fishy smell, but also enhances the taste of food and enhances appetite. In addition, it contains nutrients such as inorganic components including allicin and selenium.

In one exemplary embodiment, chopped onions may be added in 20 to 30 parts by weight, for example 24 parts by weight, and chopped garlic in 5 to 10 parts by weight, for example 7 parts by weight. When the contents of the chopped onion and the chopped garlic satisfy the above-described range, the taste and flavor of the rice bowl sauce and the rice bowl cooked using the same may be improved. After placing the chopped onion and the chopped garlic in a frying pan, a step of roasting at about 70 to 80 ° C for 1 to 5 minutes may be performed.

When you fry the pre-sauce mixture of chopped onion and chopped garlic in butter or butter soy sauce, these ingredients are entangled. When the ingredients constituting the preliminary sauce are sufficiently blended, the pepper powder prepared in the ST100, oyster sauce, sugar, and water are added to the preliminary sauce to prepare and heat the seasoning sauce (ST130). The flavor and flavor of these seasonings can be added by adding oyster sauce and sugar.

In one exemplary embodiment, 7 to 11 parts by weight of pepper powder, for example 9 parts by weight, 18 to 22 parts by weight of oyster sauce, for example 20 parts by weight, 5 to 10 parts by weight of sugar, for example 8 parts by weight , 95 to 105 parts by weight of water, for example 100 parts by weight.

Pepper powder, oyster sauce and sugar are added in the above-described range, so that the flavor and flavor peculiar to these spices or seasonings can be imparted to the sauce for the final bowl. In addition, if the water content satisfies the above-described range, it may be suitable for preparing a sauce for a bowl of paste. In one exemplary embodiment, the step (ST130) for preparing the seasoning sauce may be performed at 90 to 100 ° C for 5 to 20 minutes, but the present invention is not limited thereto.

When the seasoning sauce prepared in ST140 is boiled, chicken stock and yellow pepper are added, and heating is continued until a final rice bowl sauce is obtained (ST140). By adding chicken stock (chicken broth), deep flavor and flavor can be brought into the final bowl of rice. In addition, it is possible to add a different taste, color, and flavor to the sauce for rice bowl by adding the nochu.

In an exemplary embodiment, it may be desirable that the chicken stock is added in 0.5 to 2 parts by weight, for example 1 part by weight, and the weight is 5 to 10 parts by weight, for example 1 part by weight. In another exemplary embodiment, the seasoning sauce with the addition of chicken stock and yellow pepper may be heated at approximately 90 to 100 ° C. for 5 to 20 minutes to be prepared as a sauce for a bowl of paste.

Sauce for a bowl that is prepared according to an exemplary embodiment of the present invention can be applied to dishes for bowl. In one example, the sauce for the rice bowl of the present invention can be added to a rice bowl dish based on sirloin to provide a unique taste, flavor and flavor. In order to prepare a bowl of rice with a sirloin as the main ingredient, a bowl of rice prepared through the above-described ST110 to ST140 is prepared.

Subsequently, rice and sirloin, which are the main components of the rice bowl for sirloin, are prepared and cooked (ST150). The rice may use commercially available instant rice, but the present invention is not limited thereto. As an example, commercially available instant rice can be cooked in a microwave for approximately 2 to 3 minutes. The cooked rice may be used in a ratio of approximately 190 to 210 parts by weight, for example, 200 parts by weight.

On the other hand, the other main ingredient of the rice bowl, sirloin, is 75 to 85 parts by weight, for example, 80 parts by weight, placed in a pan heated at a temperature of 150 to 200 ° C, and salted as a base. For example, when roasting sirloin, it can be baked for approximately 2 to 5 minutes.

When cooking of rice and sirloin, the main ingredients of the rice bowl, is completed, the cooked rice is put in the bowl, the cooked sirloin is placed on the rice in the bowl, and the prepared and prepared sauce for rice bowl is prepared through the above-mentioned ST110 to ST140. Spray on (ST160). Through this process, it is possible to cook rice bowls with greatly improved taste, flavor, and flavor.

Hereinafter, the present invention will be described through exemplary embodiments, but the present invention is not limited to the technical idea described in the following examples.

Example 1: Preparation of sauce for rice bowl

The whole peppers were blotted on a dry pan until the moisture disappeared on a weak fire and then finely ground using a grinder. Heat the pan and apply 22.0 g of butter, or add 22.0 g of butter soy sauce powder, add 25.0 g of chopped onion and 7.0 g of chopped garlic to the pan, and fry. When the butter / bitter soy sauce seasoning powder added to the pan, chopped onion and chopped garlic entangled with each other, 9.0 g of ground red pepper powder, 8.0 g of sugar, 100.0 g of purified water, and 20.0 g of oyster sauce were added and heated. After the ingredients were sufficiently heated, 1.0 g of chicken stock and 7.0 g of yellow pepper were added and heated until the sauce in which the water was blended became a paste, thereby preparing a sauce for a bowl.

Example 2: Rice bowl cooking

Using the sauce for the rice bowl prepared in Example 1, a rice bowl made of sirloin was prepared. Instant rice (1 eu, 200 g) purchased on the market was cooked in a microwave for 2 minutes. Cooked sirloin was also prepared by applying cooking oil to a heated pan and roasting it back and forth while sprinkling salt on 80.0 g of sirloin. The cooked fillet was put on the bowl, and the sauce for rice bowl prepared in Example 1 was sprayed.

Experimental Example: Sensory evaluation

For the sensory evaluation of the rice bowl finally prepared in Example 2 and the rice bowl for sirloin on the market, the taste, flavor, taste, and overall preference were evaluated for 30 expert panels. For evaluation, the taste, flavor, flavor, and overall preference of the sirloin rice bowl were evaluated using a 5-point scale. The evaluation results are shown in Table 1 below. As shown in Table 1, the rice bowl cooked by applying the sauce prepared according to the present invention received excellent evaluation in terms of taste, flavor, flavor and preference compared to a commercially available rice bowl.

Sensory evaluation of sirloin rice bowl Sample flavor zest Flavor Preference Example 2 4.5 4.2 4.3 4.2 Commercial sale 3.4 3.2 2.9 3.0

In the above, the present invention has been described based on exemplary embodiments and examples of the present invention, but the present invention is not limited to the technical ideas described in the above embodiments and examples. Rather, those skilled in the art to which the present invention pertains can easily suggest various modifications and changes based on the above-described embodiments and examples. However, it is clear from the appended claims that all such modifications and variations fall within the scope of the present invention.

Claims (5)

a) applying 20 to 25 parts by weight of butter on a frying pan or adding 20 to 25 parts by weight of butter soy sauce powder to a frying pan, adding 20 to 30 parts by weight of chopped onion and 5 to 10 parts by weight of chopped garlic to the frying pan and frying;
b) 7 to 11 parts by weight of crushed pepper powder, 18 to 22 parts by weight of oyster sauce, 5 to 10 parts by weight of sugar, and 95 to 105 parts by weight of water are added to the chopped onion and the minced garlic frying pan and heated to seasoning sauce Obtaining a step; And
c) When the seasoning sauce obtained in step b) boils, adding 5 to 10 parts by weight of nochu and 0.5 to 2 parts by weight of chicken stock and continuously heating until it becomes a paste. . According to claim 1,
After adding 22 parts by weight of the soy sauce seasoning powder to the frying pan in step a), 24 parts by weight of the chopped onion and 7 parts by weight of the chopped garlic are added to the frying pan,
In step b), 9 parts by weight of the pepper powder, 20 parts by weight of the oyster sauce, 8 parts by weight of the sugar, and 100 parts by weight of water are added to the frying pan frying the chopped onion and the chopped garlic,
Method of manufacturing a sauce for a bowl, characterized in that 7 parts by weight of the nochu and 1 part by weight of the chicken stock are added in step c). According to claim 1,
The step a) is performed at 70 to 80 ° C for 1 minute to 5 minutes, and the step b) is performed at 90 to 100 ° C for 5 minutes to 20 minutes. Preparing a sauce for a bowl that is prepared according to the method according to any one of claims 1 to 3;
Preparing and cooking 190 to 210 parts by weight of rice and 75 to 85 parts by weight of sirloin, respectively; And
Method of cooking a bowl comprising the step of spraying the prepared sauce for the bowl after raising the cooked fillet on top of the cooked rice. According to claim 4, The sauce for the bowl is 9 parts by weight of pepper powder, 22 parts by weight of butter soy sauce cooking powder, 20 parts by weight of oyster sauce, 8 parts by weight of sugar, 1 part by weight of chicken stock, 7 parts by weight of onion, 24 parts of chopped onion Part, a method of cooking a rice bowl comprising 1 part by weight of chopped garlic, the rice bowl further comprising 200 parts by weight of the cooked rice and 80 parts by weight of the cooked sirloin.

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