KR20250028742A - manufacturing methods of sauce - Google Patents

Abstract

The present invention relates to a method for producing a sauce that can be added to noodles or bread, including pasta or spaghetti, and particularly to a method for producing a sauce that adds bay leaves to retain the bay scent and causes a Maillard reaction during the cooking process to enhance flavor.

Description

{manufacturing methods of sauce}

The present invention relates to a method for producing a sauce, and more specifically, to a method for producing a sauce that can be added to noodles or bread, including pasta or spaghetti.

In particular, the present invention relates to a method for producing a sauce in which bay leaves are added to retain the bay scent and to enhance flavor by causing a Maillard reaction during the cooking process.

Sauces are liquid or semi-liquid seasonings that are added to or poured over food to add flavor or color. Various types are being developed depending on the type of food.

Among these sauces, there are sauces that are added to noodles such as pasta or spaghetti, and these sauces are being developed to have various tastes and flavors to suit the characteristics of the noodles, and examples of these include patent documents 1 to 4.

Patent Document 1 is a method for manufacturing oyster spaghetti sauce, including the steps of cutting oysters into pieces; frying chopped garlic in cooking oil, mixing vegetables and the cut oysters and frying them together; a first heating step of mixing tomato sauce into the fried ingredients and heating them for 20 to 30 minutes; a second heating step of adding spices and sweeteners to the first heated sauce and heating them for 5 to 10 minutes; a packaging step of vacuum-packing the oyster spaghetti sauce; and a sterilizing step of sterilizing the packaged oyster paste sauce.

Patent Document 2 discloses (1) a step of boiling milk with chopped onions, shiitake mushrooms, and potatoes until cooked; (2) a step of boiling the result of step (1) with boiled whole garlic, salt, white pepper, and seaweed extract; (3) a step of adding whipping cream to the result of step (2) and grinding it in a blender; (4) a step of cooling the result of step (3) with bay leaves; And (5) a step of removing bay leaves from the result of step (4) and storing them in a refrigerator, step (1) is a method for producing an all-purpose cream sauce, which comprises adding 0.8 to 1.2 kg of onion, 200 to 400 g of shiitake mushrooms, and 1.2 to 1.5 kg of potatoes to 4 L of milk, step (2) is a method for producing an all-purpose cream sauce, which comprises adding 200 to 400 g of whole garlic, 60 to 70 g of salt, 10 to 15 g of white pepper, and 5 to 10 ml of anchovy extract to the result of step (1), and step (3) is a method for producing an all-purpose cream sauce, which comprises adding 1.8 to 2.2 L of whipping cream to the result of step (2).

Patent Document 3 comprises the steps of: (a) blanching 350 to 450 g of washed tomatoes at 90 to 100°C for 1 to 3 minutes, removing the stems and skins, and crushing them; (b) frying melted butter and flour in a weight ratio of 0.8 to 1.2:0.8 to 1.2 in a pan at 55 to 65°C for 4 to 6 minutes to make a roux; (c) pouring 13 to 17 g of olive oil into a new pan, adding 80 to 120 g of chopped onion and 4 to 6 g of minced garlic, and frying them at 75 to 85°C for 2 to 4 minutes; (d) adding the crushed tomatoes of step (a) to the frying pan of step (c), and frying them at 95 to 105°C for 2 to 4 minutes; (e) a step of preparing a sauce by adding 20 to 24 g of tomato paste, 1 to 3 bay leaves, 1.6 to 2.4 g of salt, 8 to 12 g of sugar, 0.4 to 0.6 g of pepper, 0.8 to 1.2 g of basil, and 90 to 120 g of water to the stir-fried mixture of step (d), boiling at 95 to 105°C for 4 to 6 minutes, and then adding 30 to 36 g of the mixture prepared in step (b) to adjust the concentration; And (f) a method for manufacturing a cheese tomato sauce for pizza or spaghetti, comprising the steps of inoculating 10 to 20 g of calcium chloride and 17 to 21 mL of rennet into 80 to 120 kg of sterilized and cooled raw milk, allowing it to stand at 31 to 33°C for 30 to 50 minutes to coagulate, grinding the curds into a size of 8 to 10 mm, pressing and molding the stirred curds, dipping them in whey to coat them, and then pressing them again to manufacture halloumi cheese, salting the curds in 18 to 22% (w/v) salt water, and drying them in a drying room at a relative humidity of 65 to 75% and a temperature of 6 to 10°C for 20 to 28 days, and mixing 18 to 22 wt% of the manufactured halloumi cheese relative to the sauce in step (e).

Patent Document 4 comprises an ingredient preparation step (S1) of preparing ingredients including 100 g of an optional ingredient selected from unsalted butter, 40 g of minced garlic, 1,000 g of minced onion, 1,500 g of minced tomato, 1,000 g of tomato paste, 500 g of Worcestershire sauce, 5 g of bay leaf powder, 8 g of black pepper powder, and 20 g of dried oregano powder; a stir-frying step (S2) of heating a pot on a gas range over medium heat, adding optional ingredients into the heated pot, adding minced garlic and stir-frying, then adding additional minced onion and stir-frying until wilted in an undercooked state; a heating step (S3) of additionally adding minced tomato into the pot and heating over medium heat so that the ingredients in the pot boil at 100°C or higher; A simmering step (S4) in which, when the moisture content of the ingredients in the pot is reduced and thickened, tomato paste is additionally added to the pot and mixed, then Worcestershire sauce and bay leaf powder are additionally added and stirred with a spatula until the moisture content of the ingredients in the pot is reduced by 20% to 25% from the initial moisture content; a tomato-based seasoning forming step (S5) in which, when the ingredients in the pot that have gone through the simmering step (S4) are stirred with a spatula until the ingredients in the pot that have gone through the simmering step (S4) begin to fold due to moisture evaporation, the ingredients in the pot that have gone through the simmering step (S4) are heated over low heat for 4 to 5 hours to form a tomato-based seasoning with the ingredients in the pot that have gone through the simmering step (S4); A method for manufacturing a tomato-based seasoning is provided, comprising: a ripening step (S6) of turning off the heat, putting 100 g of optional ingredients, 8 g of black pepper powder, and 20 g of dried oregano powder into a pot, stirring with a spatula to mix, cooling, and then placing the pot in the refrigerator to ripen at different temperatures for different periods of time depending on whether it is summer or a season other than summer; and in the material preparation step (S1), chopped tomatoes are prepared by chopping tomatoes with the skins of the tomatoes left on but the seeds and juice inside the tomatoes removed.

A variety of sauce technologies have been developed, and while they have a variety of flavors and textures, they have the disadvantage of being limited in flavor.

Republic of Korea Patent No. 10-0749789 Republic of Korea Patent No. 10-1711814 Republic of Korea Patent No. 10-1953603 Republic of Korea Patent No. 10-2504597

The present invention was developed to solve the problems of the prior art as described above, and aims to provide a method for producing a sauce that can be added to noodles or bread, including pasta or spaghetti.

In particular, the present invention aims to provide a method for producing a sauce in which bay leaves are added to retain the bay scent and the Maillard reaction occurs during the cooking process to enhance the flavor.

In order to solve the above-mentioned object, the method for manufacturing a sauce according to the present invention comprises: (A) a raw material pre-processing step of maturing raw meat; (B) an olive oil preheating step of putting olive oil in a pot and then preheating it; (C) a first seasoning step of putting the matured raw meat into the preheated olive oil, sprinkling salt and pepper when the raw meat starts to turn white, and stirring evenly so that the meat is cooked throughout; (D) a raw meat stir-frying step of raising the heat to medium heat so that the moisture is evaporated, and then stirring the meat evenly and quickly when the raw meat starts to turn brown for 4 to 6 minutes; (E) a side ingredient heating step of adding a mixture of tomato sauce and water when the raw meat is cooked, adding 3 to 8 bay leaves, boiling over medium heat, and when the sauce starts to boil, adjusting the heat to low heat, and heating for 10 to 15 minutes; (F) a cream mixing step in which whipping cream is added on top of all the ingredients in the above step (E) when they are sufficiently cooked and stirred evenly with a frother; (G) a re-heating step in which the temperature lowered by the added whipping cream is raised to medium heat again, and when it starts to boil, the heat is adjusted to low and the mixture is boiled for 10 to 15 minutes; (H) a secondary seasoning step in which spices are added after boiling, stirred evenly, and bay leaves are removed; (I) a reducing step in which the sauce is reduced to increase the viscosity of the sauce.

The above raw meat is frozen meat, and it is preferable that the above raw material pre-processing step be to refrigerate and mature the frozen raw meat at 2 to 4°C for 40 to 50 hours.

In the above step of stir-frying the raw meat, it is desirable for moisture to evaporate for 8 to 12 minutes, and for browning of the raw meat to occur by cooking it over medium heat for 0.7 to 1.5 minutes.

It is preferable that the above olive oil preheating step be performed until steam is generated from the olive oil evenly applied to the bottom of the pot.

It is preferable that the above raw meat stir-frying step be performed at 130 to 200°C.

The method for producing a sauce according to the present invention can provide a rich taste and aroma by sufficiently heating the raw meat.

Furthermore, the present invention has the effect of adding bay leaves to the sauce to add the flavor of bay leaves, and also providing vitamins, minerals, vitamins A, C and B6, calcium, potassium and magnesium contained in the bay leaves.

Figure 1 is a process diagram for manufacturing a source according to the present invention.

The present invention can be implemented by making various changes, and specific embodiments are illustrated in the drawings and described in detail. However, this is not intended to limit the present invention to specific embodiments, but should be understood to include all modifications, equivalents, or substitutes included in the spirit and technical scope of the present invention.

In describing each drawing, similar reference numerals are used for similar components. In describing the present invention, if it is judged that a detailed description of a related known technology may obscure the gist of the present invention, the detailed description is omitted.

The present invention can not only enrich the taste and aroma of meat forming a sauce, but also provide various components of bay leaves to have a beneficial effect on the human body.

The method for manufacturing a sauce according to the present invention comprises: (A) a raw material pre-processing step of maturing raw meat; (B) an olive oil preheating step of putting olive oil in a pot and then preheating it; (C) a first seasoning step of putting the matured raw meat into the preheated olive oil, sprinkling salt and pepper when the color of the raw meat begins to turn white, and stirring evenly so that the meat is cooked throughout; (D) a raw meat stir-frying step of raising the heat to medium heat so that the moisture is evaporated, and then evenly and quickly stirring the meat when the raw meat begins to turn brown, and cooking for 4 to 6 minutes; (E) a side ingredient heating step of adding a mixture of tomato sauce and water when the raw meat is cooked, adding 3 to 8 bay leaves, boiling over medium heat, and when the sauce begins to boil, adjusting the heat to low heat, and heating for 10 to 15 minutes; (F) a cream mixing step in which whipping cream is added on top of all the ingredients in step (E) when they are sufficiently cooked and stirred thoroughly with a whisk; (G) a re-heating step in which the temperature lowered by the added whipping cream is raised to medium heat again, and when it starts to boil, it is adjusted to low heat and boiled for 10 to 15 minutes; (H) a secondary seasoning step in which spices are added after boiling, stirred thoroughly, and bay leaves are removed; (I) a reducing step in which the sauce is reduced to increase its viscosity.

The raw meat prepared in the above raw material preprocessing step can be made of various types of meat, but beef and pork are preferred.

The above raw meat may be used unfrozen, but since unfrozen raw meat has a risk of spoilage during distribution, frozen raw meat is used, but the frozen raw meat is aged in a refrigerator at 2 to 4°C for 40 to 50 hours.

The above raw material pre-processing step is a process of maturing frozen meat as described above and simultaneously thawing frozen meat. It is desirable that the maturing environment be kept at a low humidity level so that moisture discharged from the raw meat can evaporate and blood can be removed from the raw meat during the thawing process.

The above olive oil preheating step is a step to preheat the olive oil for stir-frying the raw meat, and is performed until steam is generated from the olive oil evenly applied to the bottom of the pot.

That is, put enough olive oil in the pot to cover the entire surface of the raw meat, stir so that the olive oil is evenly distributed on the bottom of the pot, heat it, and when steam is generated from the olive oil, put the raw meat in.

The above first seasoning step is the step of seasoning the raw meat while it is cooking. As mentioned above, sprinkle salt and pepper and stir evenly so that the salt and pepper are evenly applied to the raw meat. At this time, when the raw meat starts to change color to white, start sprinkling salt and pepper so that the salt melts and permeates the raw meat.

The above raw meat stir-fry step is the step of cooking the raw meat. After sufficiently evaporating the moisture, further heat is applied and the raw meat is cooked sufficiently until it turns brown.

At this time, it is desirable to have an amount of moisture that does not cause moisture released from the raw meat to spurt out due to heat, and the time required for moisture evaporation is 8 to 12 minutes, and browning of the raw meat can be achieved by cooking it over medium heat for 0.7 to 1.5 minutes.

Of course, depending on the amount of raw meat, the moisture evaporation time and browning time may vary somewhat. Once browning begins, stir the meat quickly and evenly and heat for 4 to 6 minutes to cook the raw meat sufficiently.

The above raw meat stir-frying step is performed at 130 to 200°C, causing the Maillard reaction to occur, causing the surface of the raw meat to turn brown and releasing a savory flavor and aroma.

The above-mentioned auxiliary material heating step is a step in which auxiliary materials are added to the first seasoning and stir-fried raw meat and heat is applied to cook all the ingredients. Tomato sauce and water are mixed and added to the raw meat and heat is applied.

Tomato sauce is made by grinding tomatoes. You can purchase and use any of the commercially available ones.

The above tomato sauce and water can be made by adding a little water when grinding the tomatoes during the process of making the tomato sauce to make it thick, so there is no need to repeat the process of mixing the two separately.

The above-mentioned heating step is comprised of a medium heat and low heat heating process. First, apply medium heat, and when the sauce starts to boil, adjust the heat to low heat and boil until soft, and boil for 10 to 15 minutes so that the flavor of the stir-fried meat can be fully infused. At this time, it is advisable to keep stirring so that it does not stick to the bottom of the pot.

The above cream mixing step is the step of adding more whipped cream. Heat the sauce mixed with the side ingredients for 10 to 15 minutes until it is fully cooked, then add whipped cream on top and mix evenly with a whisk.

Whipping cream is low temperature, so when you add it to the sauce, the temperature will drop. To raise the temperature that the whipping cream has lowered, raise the heat again to medium, and when it starts to boil, adjust the heat to low and continue to boil until thick.

The above reheating step can be performed for 10 to 15 minutes.

The above second seasoning step is a step to add more spices to create a variety of flavors. The spices may include one or more of various types, such as red pepper, cinnamon, cloves, perilla seeds, dried basil, garlic powder, dried oregano, black pepper, paprika powder, cayenne pepper, and oligosaccharides.

The second seasoned sauce is scooped up with a ladle and boiled down until the viscosity of the liquid becomes thick when poured again (boiling stage).

As described above, the method for manufacturing the sauce of the present invention further includes laurel leaves, and these laurel leaves are known to be beneficial to the human body as they are rich in vitamins, minerals and bioactive compounds and contain essential oils such as eucalyptol, cineole and pinene.

Bay leaves contain compounds such as tannins and essential oils that soothe digestive discomfort, reduce bloating and aid digestion, have anti-inflammatory properties due to their bioactive compounds and may help reduce inflammation and associated symptoms in conditions such as arthritis, gout and inflammatory bowel disease, and contain powerful antioxidants including caffeic acid, quercetin and rutin.

Claims (5)

(A) Pre-processing step for maturing raw meat;
(B) Olive oil preheating step where olive oil is poured into a pot and then preheated;
(C) The first seasoning step is to put the aged raw meat into preheated olive oil, sprinkle salt and pepper when the raw meat starts to turn white, and stir until evenly cooked through.
(D) After evaporating the moisture, raise the heat to medium so that the entire pot is heated, and when the raw meat starts to turn brown, stir the meat evenly and quickly and cook for 4 to 6 minutes;
(E) When the raw meat is cooked, add a mixture of tomato sauce and water, then add 3 to 8 bay leaves and boil over medium heat. Once the sauce starts to boil, adjust the heat to low and heat for 10 to 15 minutes; this is the auxiliary material heating stage;
(F) Cream mixing step where, when all the ingredients are sufficiently cooked in step (E), whipping cream is added on top and stirred evenly;
(G) Reheating stage where the temperature is raised to medium again to raise the temperature lowered by the added whipping cream, then when it starts to boil, adjust the heat to low and boil for 10 to 15 minutes;
(H) Second seasoning step of adding spices after boiling, stirring evenly, and removing bay leaves; and
(I) A method for producing a sauce, characterized by including a boiling step of boiling the sauce to increase the viscosity of the sauce. In the first paragraph,
The above raw meat is frozen meat.
A sauce manufacturing method characterized in that the above raw material pre-processing step comprises refrigerating and maturing frozen raw meat at 2 to 4°C for 40 to 50 hours. In the first paragraph,
A sauce manufacturing method characterized in that, in the above-mentioned raw meat stir-frying step, moisture evaporation takes place for 8 to 12 minutes, and browning of the raw meat takes place by cooking over medium heat for 0.7 to 1.5 minutes. In the first paragraph,
A sauce manufacturing method characterized in that the above olive oil preheating step is performed until steam is generated from the olive oil evenly applied to the bottom of the pot. In the first paragraph,
A sauce manufacturing method, characterized in that the above raw meat stir-frying step is performed at 130 to 200°C.