KR20230022485A - Tonkatsu sauce composition and its preparation method - Google Patents

Abstract

The present invention relates to a tonkatsu (pork cutlet) sauce composition comprising worcester sauce, hashed rice powder, tomato paste, and tomato ketchup; and a producing method therefor. The tonkatsu sauce composition provided by the present invention provides in improving a flavor of a tonkatsu sauce comprising a step of producing a liquid sauce mixed with red wine.

Description

Tonkatsu sauce composition and its manufacturing method {TONKATSU SAUCE COMPOSITION AND ITS PREPARATION METHOD}

The present invention relates to a pork cutlet sauce composition and a method for producing the same, and specifically, to a method for producing a pork cutlet sauce composition comprising the step of preparing a liquid sauce mixed with red wine.

In general, tonkatsu (pork cutlet) is pounded pork meat to even out the thickness, seasoned with salt and pepper, coated with flour, beaten with eggs, covered with bread crumbs, fried in high-temperature oil, served on a plate and served with vegetables It is an inexpensive and nutritious dish served with dragon sauce.

Sauce usually refers to what is added to food or sprinkled on top to give it flavor or color. For example, spaghetti sauce, pork cutlet sauce, hot sauce, mustard sauce, ketchup, etc. As times change, sauces tailored to the taste of Koreans are being actively developed, and dishes using flavorful sauces similar to those in specialty restaurants are being developed at home.

Accordingly, the present inventors provide a pork cutlet sauce and a manufacturing method thereof, as mentioned above, to provide a pork cutlet sauce that can be conveniently utilized in various ways while containing excellent nutrients.

Korea Patent Registration No. 10-1379402

The present invention relates to a tonkatsu sauce composition and a manufacturing method thereof, and is intended to improve user satisfaction by simply and easily purchasing a tonkatsu sauce with excellent flavor.

However, the technical problem to be achieved by the present invention is not limited to the above-mentioned problems, and other problems not mentioned will be clearly understood by those skilled in the art from the following description.

According to one embodiment of the present invention, 10 to 20% by weight of Worcester sauce, 1 to 3% by weight of high rice powder, 5 to 15% by weight of tomato paste, 3 to 10% by weight of tomato ketchup, and the balance of purified water are mixed. Tonkatsu sauce composition is provided.

In the present invention, 0.1 to 3% by weight of starch, 1 to 5% by weight of white sugar, 0.01 to 1% by weight of xanthan gum, 0.01 to 3% by weight of MSG, 15 to 23% by weight of starch syrup, 5 to 5% by weight of dark soy sauce, based on the total weight of the tonkatsu sauce composition 12 wt%, 5 to 13 wt% high fructose, 1 to 3 wt% apple puree, 0.01 to 1 wt% onion extract, 0.01 to 2 wt% apple concentrate, 0.01 to 1 wt% caramel color, 0.01 to 1 wt% flavor It may be a tonkatsu sauce composition further comprising.

In the present invention, it may be a pork cutlet sauce composition further comprising 0.5 to 3% by weight of red wine based on the total weight of the pork cutlet sauce composition.

According to another embodiment of the present invention, 20 to 30% by weight of purified water, 10 to 20% by weight of Worcester sauce, 5 to 15% by weight of tomato paste, 15 to 23% by weight of starch syrup, 5 to 12% by weight of thick soy sauce, 5 to 12% by weight of high fructose Step 1 of preparing a basic liquid sauce by heating 13% by weight and 3 to 10% by weight of tomato ketchup at 80 to 120 ° C for 10 to 20 minutes: the mixture of the first step and 1 to 3% by weight of apple puree, onion extract 0.01 to 1% by weight, 0.01 to 2% by weight of apple concentrate, 01 to 1% by weight of caramel color, 0.01 to 1% by weight of flavor, and 0.5 to 3% by weight of red wine are mixed and heated at 80 to 120 ° C. for 10 to 20 minutes. Step 2 of preparing liquid sauce: 0.1 to 5% by weight of starch, 1 to 10% by weight of white sugar, 0.01 to 1% by weight of xanthan gum, 0.01 to 3% by weight of MSG, and 1 to 5% by weight of high rice powder were mixed with the liquid sauce a third step of heating at 80 to 100° C. for 10 to 20 minutes; There is provided a method for producing a tonkatsu sauce composition comprising: 4 steps of mixing after filtration and grinding of the mixture after the 3 steps.

In the present invention, the fourth step may be a method for producing a pork cutlet sauce composition, characterized in that the mixture is filtered and extracted using 4MESH.

In the present invention, the viscosity of the tonkatsu sauce may be a method for producing a tonkatsu sauce composition of 1000 to 1200cps.

The tonkatsu sauce prepared according to the present invention has excellent functionality by combining various ingredients in an appropriate ratio, and can be used conveniently by the user.

Hereinafter, an example will be described in detail for a more detailed explanation. However, the following examples are illustrative, and the scope of the present invention is not limited thereto.

According to one embodiment of the present invention, 10 to 20% by weight of Worcester sauce, 1 to 3% by weight of high rice powder, 5 to 15% by weight of tomato paste, 3 to 10% by weight of tomato ketchup, and the balance of purified water are mixed. It relates to a pork cutlet sauce composition.

In the present invention, the Worcester sauce is purified water, white sugar, fermented vinegar, refined salt, mixed soy sauce, tomato paste, dried molasses, caramel color, natural spices, red wine, garlic extract, vegetable hydrolyzed protein, licorice powder, onion It is a sauce containing concentrated liquid, mushroom concentrate, essential oil (natural flavoring agent), and red pepper taste liquid. Each of these Worcester sauces is an example, and is not limited thereto, and various Worcester sauces may be used without particular limitation as long as they are commonly used as Worcester sauce, and may be 5 to 25% by weight, 8 to 23% by weight or It may be 10 to 20% by weight, and may be suitably included in 12 to 17% by weight in terms of improving the taste of the tonkatsu sauce.

In the present invention, the high rice powder is wheat flour, cooking oil, sugar, refined salt, corn flour, whey wheat, high rice seasoning, caramel color, vegetable cream, soy sauce, beef seasoning, seasoning seasoning powder, roasting onion powder, roast beef powder, onion It contains at least one selected from the group consisting of flavor powder, curry powder, cocoa powder, beef, chicken, wheat, tomato, milk, soybean, shellfish, and onion, and the highlight powder is a special limitation if it is commonly used on the market. there is no The high rice powder may be 1 to 5% by weight, 1 to 4% by weight, or 1 to 3% by weight, based on the total weight of the tonkatsu sauce composition, and preferably 1 to 2% in terms of improving the taste of the pork cutlet sauce. It may be included in weight percent, but is not limited thereto.

In the present invention, the tomato paste means that the tomato paste is cooked and filtered to reduce the water content, remove the seeds and skins, and then concentrate to have a total solid content of 24% or more. It may be 1 to 20% by weight, 3 to 18% by weight or 5 to 15% by weight, and may be suitably included in 8 to 12% by weight in terms of maintaining the unique taste and aroma of tomatoes.

In the present invention, the tomato ketchup (ketchup) is concentrated at 300 g or more of raw tomatoes per 100 g of ketchup, and as an example of tomato ketchup, 24% tomato paste, high fructose corn syrup, starch syrup, fermented vinegar, refined salt, modified starch, natural spices, onions It contains, but is not limited to, minutes and the like. The tomato ketchup is not particularly limited as long as it is commonly used as tomato ketchup, and may be 1 to 15% by weight, 2 to 13% by weight, or 3 to 10% by weight based on the total weight of the tonkatsu sauce composition, and the unique taste and aroma of tomatoes In terms of maintaining, it may be suitably included in 4 to 7% by weight.

In the present invention, the purified water of the balance may be included in 10 to 35% by weight, 12 to 33% by weight, or 15 to 30% by weight, and preferably 20 to 28% by weight in terms of facilitating mixing of the tonkatsu sauce composition. %, and in this example, purified water is used, but is not limited thereto.

The pork cutlet sauce composition of the present invention contains 0.1 to 3% by weight of starch, 1 to 5% by weight of white sugar, 0.01 to 1% by weight of xanthan gum, 0.01 to 3% by weight of MSG, and 15 to 23% by weight of starch syrup, based on the total weight of the pork cutlet sauce composition. 5 to 12 wt% thick soy sauce, 5 to 13 wt% high fructose, 1 to 3 wt% apple puree, 0.01 to 1 wt% onion extract, 0.01 to 2 wt% apple concentrate, 0.01 to 1 wt% caramel color, It may further include 0.01 to 1% by weight of flavor.

In the present invention, the starch is a complex carbohydrate obtained from at least one selected from the group consisting of corn, grain, potato, sweet potato, etc., and is not particularly limited as long as it is a commercially available starch. The starch may be 0.001 to 5% by weight, 0.01 to 5% by weight, or 0.01 to 3% by weight based on the total weight of the pork cutlet sauce composition, and suitably in terms of maintaining the desired concentration and viscosity of the pork cutlet sauce It may be included in 0.05 to 2% by weight, but is not limited thereto.

In the present invention, the white sugar is not particularly limited as long as it is commonly used on the market, and may be 0.001 to 5% by weight, 0.01 to 5% by weight or 1 to 5% by weight based on the total weight of the pork cutlet sauce composition, and the pork cutlet sauce In terms of improving the sweetness of, it may be suitably included in 2 to 4% by weight, but is not limited thereto.

In the present invention, the xanthan gum increases the tackiness and viscosity of foods and improves emulsion stability, and is not particularly limited as long as it is commonly used on the market. The xanthan gum may be 0.001 to 2% by weight, 0.01 to 2% by weight, or 0.01 to 1% by weight based on the total weight of the tonkatsu sauce composition, and is preferably 0.01 to 0.07% in terms of improving physical properties and texture of the pork cutlet sauce. It may be included in weight percent, but is not limited thereto.

In the present invention, the MSG (MonoSodium Glutamate) is not particularly limited as long as it is commonly used on the market, and may be 0.001 to 5% by weight, 0.01 to 5% by weight, or 0.01 to 3% by weight based on the total weight of the tonkatsu sauce composition , In terms of improving the umami of the tonkatsu sauce, it may be suitably included in 0.05 to 2% by weight, but is not limited thereto.

In the present invention, the starch syrup refers to a viscous sweetener made by hydrolyzing starch with an acid or an enzyme, and the starch syrup is not particularly limited as long as it is commonly used on the market. The starch syrup may be 10 to 27% by weight, 13 to 25% by weight, or 15 to 23% by weight, based on the total weight of the tonkatsu sauce composition, and preferably 16 to 16% in terms of improving the sweetness and gloss of the pork cutlet sauce. It may be included in 20% by weight, but is not limited thereto.

In the present invention, the soy sauce is also referred to as jinjang or jingamjang, and refers to soy sauce that has been aged for a long time. The dark soy sauce is not particularly limited as long as it is commonly used on the market, and may be 1 to 15% by weight, 3 to 15% by weight, or 5 to 12% by weight based on the total weight of the tonkatsu sauce composition, and the umami of the pork cutlet sauce In terms of improving, it may be suitably included in 7 to 11% by weight, but is not limited thereto.

In the present invention, the high fructose is fructose obtained from corn starch and is called high fructose syrup or liquid fructose, and there is no particular limitation as long as it is commonly used high fructose on the market. Based on the total weight of the tonkatsu sauce composition, 1 to 15 weight %, may be 3 to 15% by weight or 5 to 13% by weight, and may be suitably included in 7 to 11% by weight in terms of improving the sweetness of the tonkatsu sauce, but is not limited thereto.

In the present invention, the apple puree is obtained by pulverizing cooked apples into particles of 0.1 to 5 mm, and there is no particular limitation as long as the apple puree is commonly used on the market. It may be 3% by weight or 1 to 3% by weight, and may be suitably included in 1 to 2.5% by weight in terms of improving the texture and sweetness of the tonkatsu sauce, but is not limited thereto.

In the present invention, the onion extract is a concentrated onion and is not particularly limited as long as it is commonly used as an onion extract, and is 0.001 to 1.5% by weight, 0.001 to 1% by weight, or 0.01 to 1% by weight based on the total weight of the tonkatsu sauce composition. It may be, and may be suitably included in 0.01 to 0.5% by weight in terms of improving the taste of the tonkatsu sauce, but is not limited thereto.

In the present invention, the apple concentrate is not particularly limited as long as it is commonly used as apple concentrate by concentrating apples, and is 0.001 to 2.5% by weight, 0.001 to 2.3% by weight or 0.01 to 2% by weight based on the total weight of the tonkatsu sauce composition. In terms of improving the sweetness of the tonkatsu sauce, it may be suitably included in an amount of 0.1 to 1% by weight, but is not limited thereto.

In the present invention, the caramel color is not particularly limited as long as it is a caramel color commonly used on the market as a bitar-based natural colorant, and is 0.001 to 1.5% by weight, 0.001 to 1% by weight, or 0.01 to 0.01% by weight based on the total weight of the tonkatsu sauce composition. It may be 1% by weight, and may be suitably included in 0.05 to 0.5% by weight in terms of improving the color and gloss of the tonkatsu sauce, but is not limited thereto.

In the present invention, the flavor is not particularly limited as long as it is commonly used on the market, and may be 0.001 to 1.5% by weight, 0.001 to 1% by weight, or 0.01 to 1% by weight based on the total weight of the tonkatsu sauce composition. In terms of improving the flavor of pork cutlet sauce, it may be suitably included in 0.05 to 0.5% by weight, but is not limited thereto.

The tonkatsu composition of the present invention may further include 0.01 to 4% by weight, 0.1 to 3.5% by weight or 0.5 to 3% by weight of red wine based on the total weight of the tonkatsu sauce composition, to improve the flavor of the tonkatsu sauce In terms of suitability, it may be included in 1 to 2% by weight, but is not limited thereto.

In the present invention, the red wine is a reddish wine made using grapes as a raw material and using all of the skins, seeds, and kernels, and there is no particular limitation as long as it is a red wine commonly used on the market, preferably with an alcohol content of 11% or more And red wine for cooking containing sweetness may be used, but is not limited thereto.

According to another embodiment of the present invention, 20 to 30% by weight of purified water, 10 to 20% by weight of Worcester sauce, 5 to 15% by weight of tomato paste, 15 to 23% by weight of starch syrup, 5 to 12% by weight of thick soy sauce, 5 to 12% by weight of high fructose Step 1 of preparing a basic liquid sauce by heating 13% by weight and 3 to 10% by weight of tomato ketchup at 80 to 120 ° C for 10 to 20 minutes: the mixture of the first step and 1 to 3% by weight of apple puree, onion extract 0.01 to 1% by weight, 0.01 to 2% by weight of apple concentrate, 01 to 1% by weight of caramel color, 0.01 to 1% by weight of flavor, and 0.5 to 3% by weight of red wine are mixed and heated at 80 to 120 ° C. for 10 to 20 minutes. Step 2 of preparing liquid sauce: 0.1 to 5% by weight of starch, 1 to 10% by weight of white sugar, 0.01 to 1% by weight of xanthan gum, 0.01 to 3% by weight of MSG, and 1 to 5% by weight of high rice powder were mixed with the liquid sauce a third step of heating at 80 to 100° C. for 10 to 20 minutes; It relates to a method for producing a tonkatsu sauce composition comprising: 4 steps of mixing after filtration and grinding of the mixture after the 3 steps.

In the present invention, the first step is based on the total weight of the tonkatsu sauce composition, 10 to 35% by weight, 12 to 33% by weight, 15 to 30% by weight or 20 to 28% by weight of the purified water, 5 to 25% by weight of the Worcester sauce, 8 to 23% by weight, 10 to 20% by weight or 12 to 17% by weight, the tomato paste 1 to 20% by weight, 3 to 18% by weight, 5 to 15% by weight or 8 to 12% by weight, the starch syrup 10 to 27 13 to 25% by weight, 15 to 23% by weight or 16 to 20% by weight, the soy sauce 1 to 15% by weight, 3 to 15% by weight, 5 to 12% by weight or 7 to 11% by weight, the high fructose sugar 1 to 15% by weight, 3 to 15% by weight, 5 to 13% by weight or 7 to 11% by weight, the tomato ketchup 1 to 15% by weight, 2 to 13% by weight, 3 to 10% by weight or 4 to 7% by weight This is the step of making the sauce that is the basis of pork cutlet sauce or liquid sauce. Specifically, it may be a step of heating the compositions in a heating container at 80 to 120 ° C, 85 to 110 ° C, preferably 87 to 100 ° C for 5 to 28 minutes, 7 to 25 minutes, or 10 to 20 minutes, and the desired pork cutlet It may be a step of heating for 12 to 18 minutes suitably in terms of maintaining the basic taste of the sauce, but is not limited thereto.

In the present invention, in step 2, 0.1 to 5% by weight, 0.1 to 3% by weight, 1 to 3% by weight or 1 to 2.5% by weight of the mixture prepared in step 1 and the apple puree, and 0.001 to 1.5% by weight of the onion extract 0.001 to 1% by weight, 0.01 to 1% by weight or 0.01 to 0.5% by weight, the apple concentrate 0.001 to 2.5% by weight, 0.001 to 2.3% by weight, 0.01 to 2% by weight or 0.1 to 1% by weight, the caramel 0.001 to 1.5% by weight, 0.001 to 1% by weight, 0.01 to 1% by weight or 0.05 to 0.5% by weight of the pigment, 0.001 to 1.5% by weight, 0.001 to 1% by weight, 0.01 to 1% by weight or 0.05 to 0.5% by weight, This is a step of preparing a liquid sauce by mixing 0.01 to 4% by weight, 0.1 to 3.5% by weight, 0.5 to 3% by weight or 1 to 2% by weight of the red wine. Specifically, it may be a step of heating the compositions in a heating container at 80 to 120 ° C, 85 to 110 ° C, preferably 87 to 100 ° C for 5 to 28 minutes, 7 to 25 minutes or 10 to 20 minutes, and the desired liquid phase It may be a step of heating for 12 to 18 minutes suitably in terms of maintaining the taste and aroma of the sauce, but is not limited thereto.

In the present invention, the third step is to add 0.001 to 5% by weight, 0.01 to 5% by weight, 0.01 to 3% by weight or 0.05 to 2% by weight of the starch, 0.001 to 2% by weight of the white sugar in the liquid sauce prepared by performing the steps 1 and 2 above. to 5% by weight, 0.01 to 5% by weight, 1 to 5% by weight or 2 to 4% by weight, 0.001 to 2% by weight, 0.01 to 2% by weight, 0.01 to 1% by weight or 0.01 to 0.07% by weight of the xanthan gum, 0.001 to 5% by weight, 0.01 to 5% by weight, 0.01 to 3% by weight or 0.05 to 2% by weight of the MSG, 1 to 5% by weight, 1 to 4% by weight, 1 to 3% by weight, 1 to 2% by weight of the high rice powder A step of improving the taste and aroma of the desired tonkatsu sauce by mixing the weight %, in a heating container at 80 to 120 ° C, 85 to 110 ° C, suitably 87 to 100 ° C for 5 to 28 minutes, 7 to 25 minutes, or It may be a step of heating for 10 to 20 minutes, and may be a step of heating for 12 to 18 minutes most suitably, but is not limited thereto.

In the present invention, the heating vessel is a cooking utensil used for boiling or boiling food commonly used in the art, and there is no particular limitation in its shape as long as the mixture can be uniformly heated.

In the present invention, step 4 is a step of filtering and pulverizing the liquid of the mixture prepared in step 3 and then mixing. The mixture can be filtered and the liquid can be extracted using 4MESH, and the mixture remaining after filtration can be pulverized. . Thereafter, mixing the filtered or extracted liquid and the pulverized mixture again may be included.

Filtration of the mixture and extraction of the liquid may use a filtration method commonly used in the art, and any method of filtering so that the liquid of the mixture is separated is not particularly limited, but is preferably filtered using 4MESH. can

The pulverization of the filtered mixture is a step of pulverizing the remaining mixture after separating the liquid of the mixture prepared in step 3, and the particles of the mixture may be pulverized to 0.1 to 5 mm, 0.1 to 4 mm, or 0.1 to 3 mm, In terms of softening the texture of the tonkatsu sauce, it may be suitably 0.1 to 2 mm, but is not limited thereto.

The re-mixing step is a step of re-mixing the liquid resulting from the filtration of the mixture and the pulverized filtered mixture, which can be uniformly mixed by freely choosing a method commonly known in the art, and a special limitation on the method is does not exist.

The viscosity of the tonkatsu sauce of the present invention may be a method for producing a tonkatsu sauce composition of 1000 to 1200cps.

Hereinafter, the present invention will be described in detail by the following examples. However, the following examples are only to illustrate the present invention, and the content of the present invention is not limited by the following examples.

Example

Blending ratio of pork cutlet sauce composition of Example 1

item Example 1 (%) Purified water 24.56 starch 1.00 white sugar 3.00 xanthan gum 0.04 MSG 1.00 highlight powder 1.50 Worcestershire Sauce 15.00 tomato paste 10.00 tomato ketchup 5.00 corn syrup 18.00 Jin Deok-yong/Jin soy sauce 8.00 high fructose 9.00 Apple puree 1.50 Onion Extract 0.15 apple concentrate 0.50 caramel color 0.15 flavor 0.10 red wine 1.50 total 100

With each content ratio of the composition shown in Table 1, tonkatsu sauce was prepared using the method for manufacturing pork cutlet sauce according to the present invention.

Compositions of Comparative Examples 1 and 2

Comparative Example 1 Comparative Example 2 Purified water Purified water modified starch modified starch - Alphacon sugar white sugar xanthan gum Xanthan Gum, Guar Gum,
Locust Bean Gum, dried molasses - other fructose corn syrup yeast extract - tomato paste tomato paste refined salt refined salt Tropical Fruit Puree - Shiitake Mushroom Extract - Onion Extract onion Garlic Extract - apple concentrate - caramel color Caramel Spice pepper powder fermented vinegar fermented vinegar plant-derived protein - - Worcestershire Sauce

The compositions shown in Table 2 are the compositions of commercially available tonkatsu sauces as Comparative Examples 1 and 2.

Comparative Example 1: Ottogi's pork cutlet sauce sold on the market

Comparative Example 2: Chef One Pork Cutlet Sauce from Chungjungwon, which is sold on the market

Experimental Example 1 Sensory test results of the present invention and commercial products

A test was conducted to find out the sensory evaluation of the tonkatsu sauce prepared in Example 1 of the present invention and Comparative Examples 1 to 2, which are commercially available tonkatsu sauces. Based on the 9-point scale method (9 points: very good, 7 points: good, 5 points: average, 3 points: bad, 1 point: very bad), targeting 20 men and women over the age of 20, sensory evaluation was conducted. After that, the results were averaged and shown in Table 3.

Example Comparative Example 1 Comparative Example 2 color 8.9 7.0 6.8 incense 9.1 7.5 7.2 taste 8.5 5.8 6.1 preference 8.8 6.8 6.7

Referring to Tables 1 to 3, in the case according to Example 1 of the present invention, as shown in Table 3, Example 1, in which tomato paste, tomato ketchup, and red wine were mixed, was mixed only with tomato paste. Compared to Comparative Examples 1 and 2, it can be confirmed that all excellent scores were obtained in color, flavor and taste.

In addition, it can be seen that Example 1, in which Hi-Rice powder and Worcester sauce were mixed with tomato paste and tomato ketchup, had significantly better color scores compared to Comparative Examples 1 and 2. In more detail, it was evaluated that the taste and aroma of tomatoes go well with pork cutlet sauce by mixing tomato paste and tomato ketchup.

In addition, in Example 1, in which the savory taste was improved with dark soy sauce and the sweetness was improved by using apples and onions, compared to the refined salt of Comparative Examples 1 and 2, the taste of the tonkatsu sauce was not artificial and natural, so there was little like or dislike. Mainly, and specifically, Comparative Example 1 was evaluated to have a strong sweetness.

In addition, Example 1 prepared by first preparing the liquid sauce and then mixing the composition in powder form has a better taste and aroma as well as a flavor that various users can approach without liking or disliking compared to Comparative Examples 1 to 2. It was mainly evaluated that it was, and in fact, it can be seen that the evaluation score of Example 1 was significantly higher than that of Comparative Examples 1 and 2.

In addition, Example 1, in which red wine was mixed, was evaluated to have excellent flavor of pork cutlet sauce compared to Comparative Examples 1 and 2, which were not.

Experimental Example 2 Comparison of physical and chemical properties of the present invention and commercial products

For the pork cutlet sauce prepared in Example 1 of the present invention and Comparative Examples 1 and 2, which are commercially available pork cutlet sauces, the measurements were repeated three times using a viscometer, a salinity meter, and a sugar meter, and the results were averaged in Table 4. shown in

Example 1 Comparative Example 1 Comparative Example 2 viscosity 1100cps 1400cps 1000cps Salinity (%) 2.3 3.8 3.7 Sugar content (Brix) 33.5 36.3 35.8

Referring to Table 4, it can be seen that the viscosity, salinity and sugar content of Comparative Example 1 are too high, and in the case of Comparative Example 2, the viscosity is similar to Example 1, but the salinity and sugar content are high. Specifically, in the case of Example 1 according to the present invention, compared to Comparative Examples 1 and 2, it can be confirmed that it is appropriate for users to use it without liking or disliking while having an appropriate viscosity and overall low salinity and sugar content.

In addition, as shown in Table 4, while the viscosity of Example 1 is higher than that of Comparative Examples 1 and 2, salinity and sugar content are generally similar.

Through this, in the case of the method of Example 1, the mixture of high rice powder and Worcester sauce contains the taste of the popular tonkatsu sauce, while the mixture of tomato paste and tomato ketchup makes the tomato's unique taste and color harmonize well, thereby making the tonkatsu sauce It can be seen that the color of was provided appetizingly, the sweetness was improved by using apples and onions, and the flavor was excellently implemented by mixing red wine to satisfy users.

Experimental Example 3 Sensory evaluation according to the mixing ratio

item(%) Example 1 Example 2 Example 3 Example 4 Comparative Example 3 Comparative Example 4 Comparative Example 5 Purified water 24.56 18.06 14.56 23.06 41.06 39.56 26.06 starch 1.00 1.00 1.00 1.00 1.00 1.00 1.00 white sugar 3.00 3.00 3.00 3.00 3.00 3.00 3.00 xanthan gum 0.04 0.04 0.04 0.04 0.04 0.04 0.04 MSG 1.00 1.00 1.00 1.00 1.00 1.00 1.00 High Rice Powder 1.50 3.00 1.50 1.50 0 1.50 1.50 Worcestershire Sauce 15.00 20.00 15.00 15.00 0 15.00 15.00 tomato paste 10.00 10.00 15.00 10.00 10.00 0 10.00 tomato ketchup 5.00 5.00 10.00 5.00 5.00 0 5.00 corn syrup 18.00 18.00 18.00 18.00 18.00 18.00 18.00 Jin Deok-yong/Jin soy sauce 8.00 8.00 8.00 8.00 8.00 8.00 8.00 high fructose 9.00 9.00 9.00 9.00 9.00 9.00 9.00 Apple puree 1.50 1.50 1.50 1.50 1.50 1.50 1.50 Onion Extract 0.15 0.15 0.15 0.15 0.15 0.15 0.15 apple concentrate 0.50 0.50 0.50 0.50 0.50 0.50 0.50 caramel color 0.15 0.15 0.15 0.15 0.15 0.15 0.15 flavor 0.10 0.10 0.10 0.10 0.10 0.10 0.10 red wine 1.50 1.50 1.50 3.00 1.50 1.50 0 total 100 100 100 100 100 100 100

In each content ratio of the composition shown in Table 5, tonkatsu sauce was prepared using the method for manufacturing pork cutlet sauce according to the present invention.

A test was conducted to find out the sensory evaluation of the tonkatsu sauce prepared with the mixing ratio of Examples 1 to 4 and Comparative Examples 3 to 5 of the present invention. Based on the 9-point scale method (9 points: very good, 7 points: good, 5 points: normal, 3 points: bad, 1 point: very bad), targeting 20 men and women over the age of 20, sensory evaluation was conducted. After carrying out, the results were averaged and shown in Table 6 below.

Example 1 Example 2 Example 3 Example 4 Comparative Example 3 Comparative Example 4 Comparative Example 5 color 8.9 9.1 8.3 8.8 6.5 5.2 8.8 incense 9.1 8.5 7.5 7.1 4.7 6.1 7.1 taste 8.5 6.8 6.2 6.7 4.5 6.2 6.8 preference 8.8 8.1 7.3 7.5 5.2 5.8 7.6

Referring to Tables 5 to 6, Examples 1 to 4 in which high rice powder, Worcester sauce, tomato paste, tomato ketchup, and red wine were mixed are tomato paste, tomato ketchup, and red wine, high rice powder, Worcester sauce, and red wine. , It can be seen that all excellent scores were obtained in color, flavor and taste compared to Comparative Examples 3 to 5 in which only Hi-Rice powder, Worcester sauce, tomato paste and tomato ketchup were mixed.

Specifically, in comparison to Example 1, Example 2 has a relatively high content ratio of highlight rice powder and Worcester sauce, Example 3 has a relatively high content ratio of tomato paste and tomato ketchup, and Example 4 has a relatively high content ratio of red wine. Relatively high. In the case of Example 2, the evaluation of color, aroma and taste was relatively excellent, but compared to Example 1, it was evaluated that the salty taste was somewhat strong, and in fact, it can be confirmed that the evaluation score of taste was also somewhat low. In addition, in the case of Example 3, there was an evaluation that the color was appetizing due to the high content of tomato paste and tomato ketchup, but there were some evaluations that the taste and aroma of the tomato were rather close to the tomato sauce rather than the tonkatsu sauce, and the evaluation score of the aroma and taste It can also be seen that it is rather low. In addition, in the case of Example 4, there was some evaluation that the overall alcohol aroma and taste were felt due to the high content of red wine, and in fact, it can be seen that the evaluation score of the aroma and taste is somewhat lower than that of Example 1.

In addition, in the case of Comparative Example 3, in which only tomato paste, tomato ketchup, and red wine were mixed, in contrast to Examples 1 to 4, the taste and aroma that did not harmonize with tonkatsu were generally evaluated as tomato spaghetti sauce, and in fact It can be seen that the evaluation scores of Comparative Example 3 are remarkably low in all parts of color, flavor and taste.

In addition, in the case of Comparative Example 4, in which only High Rice powder was mixed with Worcester sauce and red wine, compared to Examples 1 to 4, there was an evaluation that the overall color was darker and not appetizing, and that it was closer to High Rice sauce than Tonkatsu sauce. Evaluation was the main focus, and in fact, it can be seen that the evaluation scores of Comparative Example 4 were remarkably low in all areas of color, aroma and taste.

In addition, in the case of Comparative Example 5 in which only Hi-Rice powder, Worcester sauce, tomato paste, and tomato ketchup were mixed, the color, aroma, and taste of Example 1 were generally similar to those of Comparative Examples 3 to 4, but Examples 1 to 4 In contrast, the flavor of the tonkatsu sauce was relatively low, and there was an evaluation that there was no luxurious feel of the example, and it could be confirmed that the evaluation score of Example 1 was significantly higher than that of Comparative Example 5.

Accordingly, when preparing the pork cutlet sauce in Examples 1 to 4 according to the content ratio of the present invention, it was confirmed that the pork cutlet sauce was generally excellent in color, flavor and taste, specifically in the case of Example 1, the color, flavor and taste It was confirmed that all parts were remarkably excellent.

Experimental Example 4 Sensory evaluation according to manufacturing method

1) The first step of preparing the basic liquid sauce

Level 1 Example 1 Example 5 Example 6 Comparative Example 6 Comparative Example 7 Heating temperature (℃) 95℃ 120℃ 80℃ 95℃ 95℃ Heating time (minutes) 15 minutes 10 minutes 20 minutes 25 minutes 8 minutes

Based on the tonkatsu sauce composition and manufacturing method prepared in Example 1, the components of the first step were made differently as shown in Table 7 above to prepare the tonkatsu sauces of Examples 5 to 6 and Comparative Examples 6 to 7 , steps 2 to 4 except step 1 used the same method.

A test was conducted to find out the sensory evaluation of the tonkatsu sauce prepared according to the manufacturing method of Example 1, Examples 5 to 6 and Comparative Examples 6 to 7 of the present invention. Based on the 9-point scale method (9 points: very good, 7 points: good, 5 points: average, 3 points: bad, 1 point: very bad), targeting 20 men and women over the age of 20, sensory evaluation was conducted. After carrying out, the results were averaged and shown in Table 8 below.

Example 1 Example 5 Example 6 Comparative Example 6 Comparative Example 7 color 8.9 6.8 8.5 7.1 8.6 incense 9.1 6.2 7.1 6.5 5.1 taste 8.5 5.8 5.6 4.7 4.5 preference 8.8 6.3 7.0 4.5 6.0

Referring to Tables 7 to 8, in the case of Example 1 in which purified water, Worcester sauce, tomato paste, starch syrup, dark soy sauce, high fructose, and tomato ketchup were mixed and heated at 95 ° C. for 15 minutes, color, flavor It can be confirmed that all of them obtained excellent scores in taste and taste.

Specifically, in Example 5, compared to Example 1, the heating temperature was relatively high and the heating time was relatively short, and it was evaluated that the burnt taste and aroma of tomato paste, ketchup, and Worcester sauce were somewhat present.

In addition, in Example 6, the heating temperature was relatively low and the heating time was relatively long, and there was some evaluation that the bitter taste of Worcester sauce was felt.

In addition, in the case of Comparative Example 6, compared to Example 1, the heating time was relatively long, and accordingly, the burnt taste and aroma of tomato paste, ketchup, and Worcester sauce were somewhat present, and the thick taste and stickiness of dark soy sauce increased due to the long heating time. Starch syrup There was an evaluation that the taste of

In addition, in the case of Comparative Example 7, compared to Example 1, the heating time is relatively short. Accordingly, it was evaluated that the taste and aroma of tomato paste, ketchup, and Worcester sauce did not harmonize, and in fact, it could be confirmed that the evaluation score of the aroma and taste of Comparative Example 7 was also significantly low.

Accordingly, when preparing the pork cutlet sauce in Examples 1 and 5 to 6 according to the manufacturing method of the present invention, compared to Comparative Examples 6 to 7, it was confirmed that the taste was generally excellent, specifically according to Example 1 In this case, it was confirmed that all parts of color, flavor and taste were remarkably excellent.

2) 2nd step of preparing liquid sauce

Step 2 Example 1 Example 7 Example 8 Comparative Example 8 Comparative Example 9 Heating temperature (℃) 95℃ 120℃ 80℃ 95℃ 95℃ Heating time (minutes) 15 minutes 10 minutes 20 minutes 25 minutes 8 minutes

Based on the tonkatsu sauce composition and manufacturing method prepared in Example 1, as shown in Table 9, the components of the two steps were made differently to prepare the tonkatsu sauce of Examples 7 to 8 and Comparative Examples 8 to 9 , steps 1 and 3 to 4, except for step 2, all used the same method.

A test was conducted to find out the sensory evaluation of the tonkatsu sauce prepared according to the manufacturing method of Example 1, Examples 7 to 8 and Comparative Examples 8 to 9 of the present invention. Based on the 9-point scale method (9 points: very good, 7 points: good, 5 points: average, 3 points: bad, 1 point: very bad), targeting 20 men and women over the age of 20, sensory evaluation was conducted. After carrying out, the results were averaged and shown in Table 10 below.

Example 1 Example 7 Example 8 Comparative Example 8 Comparative Example 9 color 8.9 6.8 6.5 6.3 8.5 incense 9.1 5.6 6.8 5.1 7.8 taste 8.5 5.5 5.7 4.3 4.5 preference 8.8 6.0 6.3 5.2 6.9

Referring to Tables 9 to 10, the mixture of step 1 and apple puree, onion extract, apple concentrate, caramel color, flavor, and red wine were mixed and heated at 95 ° C. for 15 minutes. In this case, it can be confirmed that all excellent scores were obtained in color, aroma and taste.

Specifically, in Example 7, compared to Example 1, the heating temperature is relatively high and the heating time is relatively short, so a slightly burnt taste and burnt flavor are felt in the liquid sauce, and a bitter taste due to the caramel color heated to a high temperature is evaluated. there was

In addition, Example 8 has a relatively low heating temperature and a relatively long heating time. As a result, the liquid sauce was slightly burned and reduced, so there was a burnt taste and burnt taste and a bitter taste of apples, and the caramel color was heated for a long time to darken the color, and there were some evaluations that the flavor due to the addition of red wine was not felt.

In addition, in the case of Comparative Example 8, compared to Example 1, the heating temperature is the same, but the heating time is relatively long. As a result, the liquid sauce is reduced as it burns somewhat, and there is a burnt taste, burnt flavor, and bitter taste of apple, and the caramel color is heated for a long time, so the color darkens, and there is an evaluation that the bitter taste of the caramel color is felt. And the flavor due to the addition of red wine The evaluation that it was not felt was the main one. In fact, it can be seen that the color, flavor and taste evaluation scores of Comparative Example 8 are also significantly low.

In addition, in the case of Comparative Example 9, compared to Example 1, the heating temperature is the same, but the heating time is relatively short. Accordingly, it was mainly evaluated that the flavor of the liquid sauce was rich, but the compositions of the liquid sauce did not harmonize with each other and felt separately. In fact, it can be seen that the evaluation score of the taste of Comparative Example 9 is also remarkably low.

Accordingly, when preparing the pork cutlet sauce in Examples 1 and 7 to 8 according to the manufacturing method of the present invention, compared to Comparative Examples 8 to 9, it was confirmed that the taste was generally excellent, specifically according to Example 1 In this case, it was confirmed that all parts of color, flavor and taste were remarkably excellent.

3) Step 3 of mixing starch and powder with liquid sauce

Step 3 Example 1 Example 9 Example 10 Comparative Example 10 Comparative Example 11 Heating temperature (℃) 95℃ 120℃ 80℃ 95℃ 95℃ Heating time (minutes) 15 minutes 10 minutes 20 minutes 25 minutes 8 minutes

Based on the tonkatsu sauce composition and manufacturing method prepared in Example 1, as shown in Table 11, the components of the three steps were different, Examples 9 to 10 and Comparative Examples 10 to 11 Tonkatsu sauce was prepared , steps 1 to 2 and 4, except for step 3, all used the same method.

A test was conducted to find out the sensory evaluation of the tonkatsu sauce prepared according to the manufacturing method of Example 1, Examples 9 to 10 and Comparative Examples 10 to 11 of the present invention. Based on the 9-point scale method (9 points: very good, 7 points: good, 5 points: average, 3 points: bad, 1 point: very bad), targeting 20 men and women over the age of 20, sensory evaluation was conducted. After carrying out, the results were averaged and shown in Table 12 below.

Example 1 Example 9 Example 10 Comparative Example 10 Comparative Example 11 color 8.9 6.2 8.0 6.5 6.7 incense 9.1 6.7 7.3 7.4 8.6 taste 8.5 4.8 5.1 4.5 4.7 preference 8.8 6.8 6.9 6 5.8

Referring to Tables 11 and 12, in the case of Example 1 in which starch, white sugar, xanthan gum, MSG, and high rice powder were mixed with the liquid sauce, which is the mixture after the second step, and heated at 95 ° C. for 15 minutes. , it can be confirmed that excellent scores were obtained in all of color, aroma and taste.

Specifically, in Example 9, compared to Example 1, the heating temperature was relatively high and the heating time was relatively short, so that the liquid sauce had a slightly burnt taste and burnt flavor, and starch and powder were also slightly burnt and had a bitter taste. There was an evaluation that the liquid sauce, starch and powder were not sufficiently mixed, so the powder's taste was felt.

In addition, in Example 10, the heating temperature is relatively low and the heating time is relatively long, so the liquid sauce is slightly burned and reduced, so that the burnt taste and burnt flavor are felt, and the starch and powder are heated for a long time to increase the concentration of the sauce, impairing the texture. there was somewhat

In addition, in the case of Comparative Example 10, compared to Example 1, the heating temperature is the same, but the heating time is relatively long. As a result, the liquid sauce was slightly burnt, and the color was dark, and the starch and powder were heated for a long time, causing the sauce to clump and the sauce to be dull. And the main evaluation was that the flavor due to the addition of red wine was not felt. In fact, it can be seen that the color, flavor and taste evaluation scores of Comparative Example 10 are also remarkably low.

In addition, in the case of Comparative Example 11, compared to Example 1, the heating temperature is the same, but the heating time is relatively short. Accordingly, although the flavor of the pork cutlet sauce is rich, the evaluation that the composition of the liquid sauce, starch, and powder do not harmonize with each other and feel separately was found. There was an evaluation that this flies. In fact, it can be seen that the evaluation score of the taste of Comparative Example 11 is also remarkably low.

Accordingly, when preparing the pork cutlet sauce in Examples 1 and 9 to 10 according to the manufacturing method of the present invention, it was confirmed that it was somewhat superior in taste compared to Comparative Examples 10 to 11, and specifically in Example 1 It was confirmed that all parts of color, flavor and taste were remarkably excellent.

4) 4th step of mixing again after liquid extraction and grinding of the heated mixture

Example 1 Comparative Example 12 Step 4 ①Liquid extraction or filtration of the mixture crush the mixture ② Grinding of the filtered mixture ③Mixing of extracted liquid and pulverized mixture

Based on the tonkatsu sauce composition and manufacturing method prepared in Example 1, the tonkatsu sauce of Comparative Example 12 was prepared by changing the components of the 4 steps as shown in Table 13 above, and steps 1 to 3 except for step 4 all used the same method.

A test was conducted to find out the sensory evaluation of the tonkatsu sauce prepared according to the manufacturing method of Example 1 and Comparative Example 12 of the present invention. Based on the 9-point scale method (9 points: very good, 7 points: good, 5 points: average, 3 points: bad, 1 point: very bad), targeting 20 men and women over the age of 20, sensory evaluation was conducted. After carrying out, the results were averaged and shown in Table 14 below.

Example 1 Comparative Example 12 color 8.9 8.1 incense 9.1 8.6 taste 8.5 5.3 preference 8.8 7.3

Referring to Tables 13 and 14, the mixture after performing the 3 steps was filtered and liquid was extracted using 4MESH, and the mixture remaining after filtration was pulverized into particles of 0.1 to 3 mm, and then the liquid resulting from the filtration of the mixture. In the case of Example 1, in which the process of mixing the pulverized and filtered mixture was performed again, it can be confirmed that all excellent scores were obtained in color, aroma and taste.

In addition, Comparative Example 12 is a process of filtering the mixture and extracting the liquid, pulverizing the remaining mixture after filtration into particles of 0.1 to 3 mm, and then mixing the liquid resulting from the filtration of the mixture and the pulverized filtered mixture again. Without performing, a process of pulverizing all the mixtures after performing the above 3 steps to 0.1 to 3 mm was performed.

Specifically, in the case of Comparative Example 12, compared to Example 1, the color and flavor were similar to Example 1, but the overall evaluation that the sauce was not smooth, and the luxurious flavor felt in the texture of Example 1 was There were some reviews that said they didn't feel it. In fact, it can be seen that the color and flavor evaluation scores of Comparative Example 12 are similar to those of Example 1, but the taste evaluation scores are remarkably low.

Accordingly, when preparing pork cutlet sauce in Example 1 according to the manufacturing method of the present invention, it was confirmed that the taste and texture were remarkably excellent compared to Comparative Example 12.

5) Evaluation according to the composition of the manufacturing method

Example 1 Comparative Example 13 Comparative Example 14 step Step 1 of preparing the basic liquid sauce at 95℃ for 15 minutes Preparing basic sauce and liquid sauce together at 95 ° C for 30 minutes Mixing all of the basic sauce, liquid sauce, starch and powder to prepare at 95 ° C for 45 minutes 2nd step to prepare liquid sauce at 95℃ for 15 minutes 3rd step of mixing starch and powder with liquid sauce and heating at 95℃ for 15 minutes Mixing starch and powder in liquid sauce and heating at 95 ° C for 15 minutes 4 steps of mixing after liquid extraction and grinding of the mixture Mixing after liquid extraction and grinding of the mixture Mixing after liquid extraction and grinding of the mixture

Based on the tonkatsu sauce composition and manufacturing method prepared in Example 1, the tonkatsu sauces of Comparative Examples 13 to 14 were prepared by varying the components of each step as shown in Table 15 above, and the mixing ratio of the tonkatsu sauce composition All were used the same.

A test was conducted to find out the sensory evaluation of the tonkatsu sauce prepared according to the manufacturing method of Example 1 and Comparative Examples 13 to 14 of the present invention. Based on the 9-point scale method (9 points: very good, 7 points: good, 5 points: average, 3 points: bad, 1 point: very bad), targeting 20 men and women over the age of 20, sensory evaluation was conducted. After carrying out, the results were averaged and shown in Table 15 below.

Example 1 Comparative Example 13 Comparative Example 14 color 8.9 6.4 6.1 incense 9.1 4.2 3.5 taste 8.5 3.4 2.7 preference 8.8 4.7 4.1

Referring to Tables 15 to 16, in the case of Example 1 in which all steps 1 to 4 according to the manufacturing method of the present invention were performed, it can be confirmed that all excellent scores were obtained in color, flavor and taste.

In Comparative Example 13, the first step and the first step of preparing the basic sauce of the liquid sauce of the present invention by mixing purified water, Worcester sauce, tomato paste, starch syrup, thick soy sauce, high fructose, and tomato ketchup and heating at 95 ° C. for 15 minutes. Without performing the above two-step process of preparing a liquid sauce by mixing apple puree, onion extract, apple concentrate, caramel color, flavor, and red wine with a mixture of and heating at 95 ° C. for 15 minutes, the above-mentioned first and second-step processes After performing together, steps 3 to 4 were performed in the same way.

In Comparative Example 14, the first step and the first step of preparing the basic sauce of the liquid sauce of the present invention by mixing purified water, Worcester sauce, tomato paste, starch syrup, dark soy sauce, high fructose, and tomato ketchup and heating at 95 ° C. for 15 minutes. The mixture of apple puree, onion extract, apple concentrate, caramel color, flavor, and red wine were mixed and heated at 95 ° C. for 15 minutes to prepare a liquid sauce. Starch in the liquid sauce, which is a mixture after performing the above two steps, Instead of performing the three-step process of mixing white sugar, xanthan gum, MSG, and high-rice powder and heating at 95° C. for 15 minutes, steps 1 to 3 were performed together, and then the same 4 steps were performed.

Specifically, in the case of Comparative Example 13, in contrast to Example 1, the color has a somewhat cloudy feeling, the long heating of the mixed basic sauce and liquid sauce composition has a bitter taste, and the bitter taste of the caramel color was evaluated. And the main evaluation was that the flavor due to the addition of red wine was not felt. In fact, it can be seen that the color, flavor and taste evaluation scores of Comparative Example 13 are also remarkably low.

In addition, in the case of Comparative Example 14, compared to Example 1, the liquid sauce is slightly burnt, there is a burnt taste, burnt taste, and bitter taste, and the color becomes cloudy, the sauce is not shiny, and the starch and powder are heated for a long time, resulting in a very high concentration. It was evaluated that the agglomeration phenomenon occurred and the texture and taste were impaired. And the main evaluation was that the flavor due to the addition of red wine was not felt. In fact, it can be seen that the color, flavor and taste evaluation scores of Comparative Example 14 are also significantly low.

Accordingly, when preparing the pork cutlet sauce in Example 1 according to the configuration of the manufacturing method of the present invention, it was confirmed that all parts of color, flavor and taste were remarkably excellent, compared to Comparative Examples 13 to 14.

Having described specific parts of the present invention in detail above, it is clear that these specific techniques are only preferred embodiments for those skilled in the art, and the scope of the present invention is not limited thereto. Accordingly, the substantial scope of the present invention will be defined by the appended claims and equivalents thereof.

Claims (6)

10 to 20% by weight of Worcester sauce, 1 to 3% by weight of high rice powder, 5 to 15% by weight of tomato paste, 3 to 10% by weight of tomato ketchup, and the balance of purified water A tonkatsu sauce composition, characterized in that mixed. According to claim 1,
With respect to the total weight of the tonkatsu sauce composition,
Starch 0.1 to 3% by weight, white sugar 1 to 5% by weight, xanthan gum 0.01 to 1% by weight, MSG 0.01 to 3% by weight, starch syrup 15 to 23% by weight, thick soy sauce 5 to 12% by weight, high fructose 5 to 13% by weight , Apple puree 1 to 3% by weight, onion extract 0.01 to 1% by weight, apple concentrate 0.01 to 2% by weight, caramel color 0.01 to 1% by weight, pork cutlet sauce composition further comprising 0.01 to 1% by weight flavor. According to claim 1,
With respect to the total weight of the tonkatsu sauce composition,
Tonkatsu sauce composition further comprising 0.5 to 3% by weight of red wine 20 to 30% by weight of purified water, 10 to 20% by weight of Worcester sauce, 5 to 15% by weight of tomato paste, 15 to 23% by weight of starch syrup, 5 to 12% by weight of soy sauce, 5 to 13% by weight of high fructose, 3 to 10% by weight of tomato ketchup Step 1 of preparing a basic liquid sauce by heating the weight percent at 80 to 120 ° C for 10 to 20 minutes: 1 to 3% by weight of the mixture of the first step and apple puree, 0.01 to 1% by weight of onion extract, 0.01% by weight of apple concentrate to 2% by weight, 01 to 1% by weight of caramel color, 0.01 to 1% by weight of flavor, and 0.5 to 3% by weight of red wine, and heating at 80 to 120 ° C. for 10 to 20 minutes to prepare a liquid sauce Step 2: 0.1 to 5% by weight of starch, 1 to 10% by weight of white sugar, 0.01 to 1% by weight of xanthan gum, 0.01 to 3% by weight of MSG, and 1 to 5% by weight of high rice powder were mixed in a liquid sauce, and the temperature was 10 to 20% at 80 to 100℃. 3 steps of heating for minutes; Method for producing a tonkatsu sauce composition comprising: 4 steps of mixing after filtration and grinding of the mixture after the 3 steps. According to claim 4,
The fourth step is a method for producing a pork cutlet sauce composition, characterized in that for filtering the mixture and extracting the liquid using 4MESH According to claim 4,
The viscosity of the tonkatsu sauce is a method for producing a tonkatsu sauce composition of 1000 to 1200cps.