KR20200078261A - Crepe sauce using Raspberry and citron and preparation method thereof - Google Patents

Abstract

The present invention relates to crepe sauce using raspberry and citron and a preparation method thereof. The preparation method of crepe sauce using raspberry and citron of the present invention comprises: a first step of putting minced garlic and chili pepper into a pan and frying the same; a second step of putting cooking wine, starch syrup, raspberry juice, citron juice, water and ketchup into the pan in the first step, and mixing the same to prepare a mixture; and a third step of putting lemon juice, hot sauce, and sugar into the mixture, and mixing the same to prepare crepe sauce. According to the present invention, provided are crepe sauce with lowered calorie and sodium content by using raspberry and citron and a preparation method thereof.

Description

Crepe sauce using Raspberry and citron and preparation method thereof

The present invention relates to a source for crepe using bokbunja and citron and a method for producing the same, and more particularly, to a source for crepe having a low caloric and sodium content and a method of manufacturing the bokbunja and citron.

Crepe (Crepe) is a type of pie called Dariol. It is a type of pancake that is thinly baked as one of French cuisine. It has been widely distributed as a snack food by placing the contents such as various kinds of squeezed fruits and vegetables in a rolled state.

These crepes are usually made by adding the contents of cheese, ham, eggs, mushrooms or meat, or by adding various flavors such as fruit syrup such as fresh cream, banana, strawberry, liquid chocolate or finely chopped soft fruits. At this time, it is common to make the sauce together.

However, the above-mentioned conventional crepe sauce has a disadvantage of using only high-calorie or high-sodium ingredients such as chocolate syrup and cheese sauce to increase the taste of consumers by simply enhancing their taste.

1. Republic of Korea Patent Publication No. 10-2013-0071902'Crepe Manufacturing Method' 2. Republic of Korea Registered Patent Publication No. 10-1131176'Crepe Manufacturing Equipment'

An object of the present invention is to provide a source for creping with a low content of calories and sodium using bokbunja and citron, and a method for manufacturing the same.

Method for producing a crepe sauce using bokbunja and citron of the present invention for achieving the above object is a first step of frying chopped garlic and chopped pepper in a pan, mirim, starch syrup, bokbunja juice, Characterized in that it comprises a second step of preparing a mixture by adding citron juice, water and ketchup, and a third step of mixing the mixture with lemon juice, spicy sauce and sugar to prepare a crepe sauce.

When preparing the mixture of the second step, the mirim, the starch syrup, the bokbunja juice, the citron juice, the water, the ketchup is 1: 2~3: 4~5: 1~2: 1~2: 4~5 It is characterized in that it is prepared by mixing in a weight ratio, when preparing the sauce for crepe in the third step, 1 to 5 parts by weight of the lemon juice, 1 to 5 parts by weight of the spicy sauce, 5 to 5 parts of the sugar based on 100 parts by weight of the mixture. It is characterized by adding 10 parts by weight and mixing.

The source for crepes using citron molecules and citrons of the present invention is characterized by being produced by the above-described manufacturing method.

The technical problems to be achieved by the present invention are not limited to the technical problems mentioned above, and other technical problems not mentioned can be clearly understood by a person having ordinary knowledge in the technical field to which the present invention belongs from the following description. There will be.

According to the present invention, a source for crepe having a low calorie and sodium content using bokbunja and citron and a method for manufacturing the same are provided.

1 is a view showing a process for producing a crepe sauce using the citron and citron of the present invention.
2 is a view showing the nutritional information of the crepe sources of Example 1 and Comparative Example 1 of the present invention.

Hereinafter, the present invention will be described in detail, and detailed descriptions of well-known functions and configurations that may unnecessarily obscure the subject matter of the present invention will be omitted.

The present invention relates to a sauce for crepe using bokbunja and citron and a method for producing the same, more specifically, as shown in FIG. 1, frying chopped garlic and chopped pepper (S10), and preparing a mixture (S20), Characterized in that it comprises a crepe sauce manufacturing step (S30), it will be described in detail as follows.

<Preparation step for crepe sauce using bokbunja and citron of the present invention>

1. Step 1: Stir-fried chopped garlic and chopped pepper (S10)

First, in this step, chopped garlic and chopped pepper are put in a pan and prepared by frying.

To illustrate, to add the flavor of garlic and spicy red pepper to the crepe sauce of the present invention, chopped garlic and chopped pepper are first put in a pan and fry without burning.

At this time, preferably, the chopped pepper per 10 g of the chopped pepper is characterized in that about 5 to 8 g is put, which means that when the chopped pepper content is less than 5 g, there is little spiciness, and when it exceeds 8 g, it is rather due to excessive spiciness This is because there is a fear of giving consumers a feeling of rejection.

In addition, the chili peppers having a strong spicy and spicy flavor, such as ordinary chilli peppers and Vietnamese peppers, may be used, but it is preferable to use Vietnamese peppers to capture the crepe itself.

The chopped garlic and chopped peppers prepared in this way are placed on a pan and fry for 20 to 30 seconds at 100 to 150℃, or even lightly added with oil.

In addition, the chopped garlic and chopped peppers are best formed in a chopped form to a size of about 0.1 to 0.5 × 0.1 to 0.5 mm in order to provide a soft texture when manufacturing the final sauce.

2. Second step: Mixture manufacturing step (S20)

In this step, a mixture of mirim, starch syrup, bokbunja juice, citron juice, water, and ketchup is further added to the pan of the first step to prepare a mixture.

In other words, in this step, it is intended to help provide crepes that can be enjoyed by anyone of all ages and gender by reducing the calories and sodium content while maintaining the taste of the sauces used for the existing crepes. It is the biggest feature to use.

Here, the bokbunja juice refers to the juice in the form of a liquid obtained by putting the bokbunja into the compressor, and the bokbunja ( Rubus coreanus MIQ.) is known to have organic sugars, saccharides, and small amounts of vitamin C. It is characteristic.

The citron juice refers to the juice in the form of liquid that comes out of the citron into the compressor, and the citron is divided into citron citron, sulfur citron, and citrus, and protein 1.8%, lipid 0.8%, sugar 18.2%, fiber 3.7 in citron 100ｇ %, ash content of 0.8% is included, and vitamin C contains 150mg, which is 10 times of banana, 3 times of lemon, and 2 times of persimmon. It contains 10 times of peaches, 3 times of persimmons and bananas. Especially, calcium that is good for skeletal formation in children and prevention of osteoporosis in adults contains 49 times, which is 10 times that of apples and bananas and 3 times that of bluefin. It is preferable to use cheonyu in the present invention because the strong flavor and freshness of citron are stronger than that of ordinary citron, so that the fragrance and taste of citron can be saved in a small amount.

In addition, yuzu peel contains many ingredients such as dl-limonene, γ-terpinene, and linaollo, which are fragrance components, and citron seed has strong anti-diabetic and arteriosclerosis and polyphenol components, so it contains a lot of antioxidant power. .

Accordingly, in the present invention, it is possible to lower the content of calories and sodium in the final source by using biscuit juice and citron juice instead of excessive sugar and salt content.

At this time, preferably, the mirim, the starch syrup, the bokbunja juice, the citron juice, the water, and the ketchup are mixed in a weight ratio of 1: 2 ~ 3: 4 ~ 5: 1 ~ 2: 1 ~ 2: 4 ~ 5 Characterized in that, when the content of the starch syrup is contained in less than 2% by weight based on the mirin content, the sweetness is too small, and additional syrup is added, and when it exceeds 3% by weight, a strong sweetness is obtained. As a result, there is a concern that consumers' preferences will decrease.

In addition, the content of the bokbunja juice and the content of citron juice are conditions that must be followed in order to obtain the desired efficacy of the present invention, wherein the bokbunja juice is contained in less than 4 weight ratio based on the mirin content. It is difficult to obtain the desired efficacy, and when it exceeds 5 weight ratio, there is a fear that the preferences of consumers will decrease due to the strong sour taste.

If the content of the citron juice is contained in less than 1 weight ratio based on the mirim content, it is difficult to obtain the desired efficacy of the present invention, and when it exceeds 2 weight ratio, there is a possibility that consumers' preferences are lowered due to strong acidity do.

When the content of the water is less than 1 weight ratio based on the mirin content, it is too thick to be used as a source, and when it exceeds 2 weight ratio, it is too easy to eat crepes due to excessive flow due to excessive amount There is.

When the content of the ketchup is contained in a weight ratio of less than 4 based on the mirin content, the sweetness is dropped, and additional syrup is added, and when it exceeds 5 weight ratio, the content is too large, so rather the preference of consumers It may fall.

3. Third step: Crepe sauce manufacturing step (S30)

In this step, lemon juice, hot sauce and sugar are added to the mixture and mixed to prepare a crepe sauce.

At this time, preferably, the mixture is prepared by mixing 1 to 5 parts by weight of the lemon juice, 1 to 5 parts by weight of the hot sauce, and 5 to 10 parts by weight of the sugar based on 100 parts by weight of the mixture. This is for controlling the taste of the final sauce, because if the content of the lemon juice is less than 1 part by weight, the freshness will be less, and if it exceeds 5 parts by weight, the sour taste will be stronger.

In addition, when the spicy sauce is contained in less than 1 part by weight, it is difficult to taste the sauce for the existing crepe, and when it exceeds 5 parts by weight, there is a fear that it will give a feeling of rejection.

In addition, when the sugar is contained in less than 5 parts by weight, the sweetness is slightly lowered, which adversely affects the preferences of consumers, and when it exceeds 10 parts by weight, the sweetness is strong, which also adversely affects the preferences of consumers.

As described above, the reason for the source is that a certain content of materials is a prerequisite for achieving the object of the present invention, and when it exceeds the content ratio, the desired effect of the present invention is difficult to obtain or affects consumer preferences. , Preferably, it is best to manufacture in accordance with the mixing ratio conditions.

Hereinafter, the present invention will be described in more detail with reference to examples, but these examples are for illustrative purposes only and are not intended to limit the protection scope of the present invention.

<Example 1. Preparation of crepe sauce of the present invention>

First, 10 g (2T) of chopped garlic and 5 g of chopped Vietnamese peppers were placed in a pan and stir-fryed at 100° C. for 20 to 30 seconds without burning.

Then, turn off the fire and add 2.5 g (0.5T) of mirim purchased commercially, 5 g (1T) of starch syrup, 10 g (2T) of bokbunja juice, 2.5 g (0.5T) of fresh citrus juice, and 2.5 g (0.5T) of water. Ketchup 10g (2T) was further added to mix to prepare a mixture.

Then, 45 g of the mixture was added to commercially available 100% lemon juice 1 g (0.2 T), hot sauce Tabasco 1.5 g (0.3 T), and sugar 2.5 g (0.5 T) and mixed to prepare the final crepe sauce 1 .

<Comparative Example 1. Preparation of crepe sauce 2>

Prepared in the same manner as in Example 1, except for bokbunja juice, cheonyuja juice, lemon juice to prepare a crepe sauce 2.

<Comparative Example 2. Preparation of crepe sauce 3>

Prepared in the same manner as in Example 1, except for the sugar, the starch syrup was added in 5g to 7.5g to prepare sauce 3 for crepe.

<Comparative Example 3. Preparation of crepe sauce 4>

Prepared in the same manner as in Example 1, except for the lemon juice, the cheonyuja juice was added 2.5g to 3.5g to prepare a sauce 4 for crepe.

<Experimental Example 1. Analysis of nutritional information>

1. Experimental method

Overall nutrition information was analyzed by comparing the crepe source 1 prepared in Example 1 of the present invention with the crepe source 2 prepared in Comparative Example 1.

2. Experimental results

As a result of analysis of nutritional information according to the above-described experimental method, as shown in FIG. 2, in Comparative Example 1, it was prepared by removing the biscuit juice, citron juice, and lemon juice, similar to the conventional crepe sauce, and the total calories were high as 129 kcal. It was confirmed that the sodium content was also high at 13%, carbohydrate 10%, and sugar 11%.

On the other hand, the source of Example 1 of the present invention was confirmed that the total calories are lowered to 94 kcal due to the addition of bokbunja juice, citron juice, and lemon juice, and the comparative example with sodium content 8%, carbohydrate 7%, sugar 10% It was confirmed that the content of sodium, carbohydrates, and sugars was lower than the source of 1, and the calories, fats, sugars, and sodium components that cause obesity were lowered due to the addition of bokbunja juice, citron juice, and lemon juice. Confirmed.

<Experimental Example 2. Sensory test>

1. Experimental method

For 20 students majoring in food and cooking, preference was also given to the crepe sauce 1 prepared in Example 1 and the crepe sources 2 to 4 prepared in Comparative Examples 1 to 3. Color, aroma, taste, and overall preference were carried out using a 5-point scale. The scale at this time is very good; 5, good; 4, moderate; 3, no; 2, I hate it very much; It was set to 1.

Sensory testing was repeated twice, over two days, to ensure the accuracy of the test.

2. Experimental results

The sensory test results are shown in Table 1 below.

division Colored symbols Taste Incense symbol Overall preference Example 1 4.5 4.1 4.2 4.5 Comparative Example 1 3.0 2.4 2.0 2.2 Comparative Example 2 4.2 3.0 3.5 3.4 Comparative Example 3 2.5 2.5 2.7 2.5

Based on the results of Table 1, Source 1 of Example 1 shows a high score in all aspects of color, taste, and aroma, while overall preference is high, whereas Source 2 of Comparative Example 1 excluding bokbunja, citron, and lemon juice It was confirmed that the overall taste was evaluated to be low because the color was somewhat inferior and did not have a particularly refreshing taste and aroma.

The source 3 of Comparative Example 2 was made of whole starch syrup without using sugar, and there was a disadvantage in that the taste was slightly lower than that of Source 1 using sugar. In the case of Source 4 of Comparative Example 3, lemon juice was not used. By adding more citron juice, it was confirmed that the sour taste and aroma of citron itself were too strong and the color was slightly lower compared to the source 1, so that the overall preference was low.

As a result of the above, it can be seen that the present invention provides a crepe sauce with a low calorie and sodium content using bokbunja and citron.

The present invention has been described with reference to preferred embodiments, and those of ordinary skill in the art to which the present invention pertains may implement embodiments in different forms from the detailed description of the present invention within the essential technical scope of the present invention. Will be able to. Here, the essential technical scope of the present invention is indicated in the claims, and all differences within the equivalent range should be interpreted as being included in the present invention.

Claims (4)

The first step of frying chopped garlic and chilli in a pan;
A second step of preparing a mixture by mixing mirin, starch syrup, bokbunja juice, citron juice, water, and ketchup in the pan of the first step, and
A third step of mixing the mixture with lemon juice, spicy sauce, and sugar to prepare a crepe sauce;
Method for preparing crepe sauce using bokbunja and citron.
According to claim 1,
When preparing the mixture of the second step, the mirim, the starch syrup, the bokbunja juice, the citron juice, the water, the ketchup is 1: 2~3: 4~5: 1~2: 1~2: 4~5 Characterized in that by mixing by weight ratio,
Method for preparing crepe sauce using bokbunja and citron.
According to claim 1,
When preparing the crepe sauce in the third step, it is characterized in that 1 to 5 parts by weight of the lemon juice, 1 to 5 parts by weight of the spicy sauce, and 5 to 10 parts by weight of the sugar are mixed and prepared based on 100 parts by weight of the mixture. sign,
Method for preparing crepe sauce using bokbunja and citron.
Prepared by the method of any one selected from claims 1 to 3,
Source for crepes using bokbunja and citron.

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