KR101711814B1 - Cream source and manufacturing method thereof - Google Patents
Cream source and manufacturing method thereof Download PDFInfo
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- KR101711814B1 KR101711814B1 KR1020160085733A KR20160085733A KR101711814B1 KR 101711814 B1 KR101711814 B1 KR 101711814B1 KR 1020160085733 A KR1020160085733 A KR 1020160085733A KR 20160085733 A KR20160085733 A KR 20160085733A KR 101711814 B1 KR101711814 B1 KR 101711814B1
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- 239000006071 cream Substances 0.000 title claims abstract description 19
- 238000004519 manufacturing process Methods 0.000 title abstract description 9
- 235000021567 cream sauce Nutrition 0.000 claims abstract description 30
- 235000013336 milk Nutrition 0.000 claims abstract description 19
- 239000008267 milk Substances 0.000 claims abstract description 19
- 210000004080 milk Anatomy 0.000 claims abstract description 19
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 17
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 17
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 14
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 14
- 241000234282 Allium Species 0.000 claims description 16
- 235000020688 green tea extract Nutrition 0.000 claims description 13
- 229940094952 green tea extract Drugs 0.000 claims description 13
- 150000003839 salts Chemical class 0.000 claims description 11
- 238000009835 boiling Methods 0.000 claims description 9
- 244000203593 Piper nigrum Species 0.000 claims description 8
- 235000008184 Piper nigrum Nutrition 0.000 claims description 8
- 235000013614 black pepper Nutrition 0.000 claims description 8
- 239000001931 piper nigrum l. white Substances 0.000 claims description 8
- 238000010298 pulverizing process Methods 0.000 claims description 8
- 244000147568 Laurus nobilis Species 0.000 claims description 7
- 235000017858 Laurus nobilis Nutrition 0.000 claims description 7
- 235000005212 Terminalia tomentosa Nutrition 0.000 claims description 7
- 240000002234 Allium sativum Species 0.000 claims description 6
- 235000004611 garlic Nutrition 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 235000002639 sodium chloride Nutrition 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- 240000000278 Syzygium polyanthum Species 0.000 claims description 3
- 235000008089 Syzygium polyanthum Nutrition 0.000 claims description 3
- 235000015927 pasta Nutrition 0.000 abstract description 10
- 235000013305 food Nutrition 0.000 abstract description 8
- 235000012015 potatoes Nutrition 0.000 abstract description 7
- 235000015277 pork Nutrition 0.000 abstract description 6
- 239000000203 mixture Substances 0.000 abstract description 4
- 241000251468 Actinopterygii Species 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 3
- 235000008429 bread Nutrition 0.000 abstract description 2
- 244000251953 Agaricus brunnescens Species 0.000 abstract 1
- 244000291564 Allium cepa Species 0.000 abstract 1
- 240000005856 Lyophyllum decastes Species 0.000 abstract 1
- 235000013194 Lyophyllum decastes Nutrition 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 11
- 239000000463 material Substances 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 238000002156 mixing Methods 0.000 description 5
- 241000287828 Gallus gallus Species 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 4
- 235000015067 sauces Nutrition 0.000 description 4
- 235000015241 bacon Nutrition 0.000 description 3
- 235000014121 butter Nutrition 0.000 description 3
- 235000005135 Micromeria juliana Nutrition 0.000 description 2
- 240000002114 Satureja hortensis Species 0.000 description 2
- 235000007315 Satureja hortensis Nutrition 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 230000035807 sensation Effects 0.000 description 2
- 235000019615 sensations Nutrition 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 239000008256 whipped cream Substances 0.000 description 2
- 235000000832 Ayote Nutrition 0.000 description 1
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 description 1
- 235000017647 Brassica oleracea var italica Nutrition 0.000 description 1
- 240000003259 Brassica oleracea var. botrytis Species 0.000 description 1
- 240000004244 Cucurbita moschata Species 0.000 description 1
- 235000009854 Cucurbita moschata Nutrition 0.000 description 1
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000021403 cultural food Nutrition 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 229910052732 germanium Inorganic materials 0.000 description 1
- GNPVGFCGXDBREM-UHFFFAOYSA-N germanium atom Chemical compound [Ge] GNPVGFCGXDBREM-UHFFFAOYSA-N 0.000 description 1
- 235000015136 pumpkin Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 229940100611 topical cream Drugs 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C13/00—Cream; Cream preparations; Making thereof
- A23C13/12—Cream preparations
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
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- Polymers & Plastics (AREA)
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- Nutrition Science (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
본 발명은 만능 크림 소스 및 이의 제조 방법에 관한 것으로서, 파스타, 돈까스, 생선까스, 치킨 등에 토핑하여 섭취할 수 있는 만능 크림 소스 및 이의 제조 방법에 관한 것이다.TECHNICAL FIELD The present invention relates to a universal cream sauce and a method for producing the same, and more particularly, to a universal cream sauce which can be topped by pasta, pork cutlet, fish cutlet, chicken, etc., and a method for producing the same.
근래에 들어 급격한 사회 변화 및 세계화 추세로 인하여 음식 문화에 있어서도 많은 변화가 있어 왔으며, 특히 토속적인 음식과 더불어 외국으로부터의 음식도 점차 보편화되고 있다.Recently, there have been many changes in the food culture due to rapid social changes and globalization trends. In addition to the local foods, foods from foreign countries are becoming more common.
이러한 서양 음식에 많이 사용되는 것이 소스로서, 이 중 크림 소스는 스파게티나 파스타 등에 많이 사용되는 소스이다. 종래의 크림소스는 크림의 고유 향을 살린 일반적인 소스이나 고구마, 단호박 등과 같은 단맛이 나는 채소를 굽거나 삶아서 으깨어 크림에 넣어 맛을 더하는 경우도 있었다.Cream sauce is a popular source for spaghetti and pasta. Conventional cream sauce was made by boiling or boiling sweet vegetables such as sweet potatoes, pumpkin and other common sauce that made use of cream's unique fragrance, and crushed them into cream to add flavor.
그러나, 이러한 채소들을 크림 소스 제조에 단순 첨가하는 것은 맛과 향에 있어서 충분하지 못한 면이 있었다.However, the simple addition of these vegetables to the cream sauce preparation was not sufficient in taste and flavor.
본 발명은 상기와 같은 종래 기술의 문제점을 해결하기 위하여 안출된 것으로서, 본 발명에서 해결하고자 하는 과제는 우유와 크림을 기본 재료로 하는 일반 크림 소스의 단순하고 느끼한 맛을 해결하기 위한 신규한 만능 크림 소스 제조 방법 및 이로부터 제조되는 만능 크림 소스를 제공하고자 하는 것이다.Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made keeping in mind the above problems occurring in the prior art, and an object of the present invention is to provide a novel universal cream And to provide a universal cream sauce made therefrom.
상기와 같은 과제를 해결하기 위하여, 본 발명은 다음의 단계들을 포함하는 만능 크림 소스의 제조 방법을 제공한다:In order to solve the above-mentioned problems, the present invention provides a method of manufacturing a universal cream sauce comprising the steps of:
(1) 우유에 절단한 양파, 양송이 및 감자를 투입한 후 익을 때까지 끓이는 단계;(1) brewing onion, mushroom and potato cut into milk and boiling until ripe;
(2) 상기 단계 (1)의 결과물에 익힌 통마늘, 소금, 백후추, 함초 추출액을 추가하여 끓이는 단계;(2) adding boiling water, salt, white pepper and green tea extract to boil the resulting product of step (1);
(3) 상기 단계 (2)의 결과물에 휘핑 크림을 넣고 믹서기로 분쇄하는 단계;(3) adding a whipping cream to the resultant of step (2) and pulverizing it with a blender;
(4) 상기 단계 (3)의 결과물에 월계수잎을 투입한 후 식히는 단계; 및(4) adding a laurel leaf to the result of step (3) and cooling; And
(5) 상기 단계 (4)의 결과물로부터 월계수잎을 제거하고 냉장 보관하는 단계.(5) removing the laurel leaves from the result of step (4) and storing the leaves in the refrigerator.
상기 단계 (1)은 우유 4L를 기준으로 양파 0.8~1.2kg, 양송이 200~400g 및 감자 1.2~1.5kg을 투입하는 것이 바람직하다.In step (1), it is preferable to add 0.8 to 1.2 kg of onion, 200 to 400 g of mushroom and 1.2 to 1.5 kg of potato based on 4 L of milk.
상기 단계 (2)는 상기 단계 (1)의 결과물에 통마늘 200~400g, 소금 60~70g, 백후추 10~15g 및 함초 추출액 5~10ml를 추가하는 것이 바람직하다.In step (2), 200-400 g of whole garlic, 60-70 g of salt, 10-15 g of white pepper and 5-10 ml of green tea extract are added to the result of step (1).
상기 단계 (3)은 상기 단계 (2)의 결과물에 휘핑 크림 1.8~2.2L를 넣는 것이 바람직하다.In step (3), it is preferable to add 1.8 to 2.2 L of whipping cream to the result of step (2).
또한, 본 발명은 상기 본 발명의 방법으로 제조되는 만능 크림 소스를 제공한다.The present invention also provides a universal cream sauce made by the method of the present invention.
본 발명의 제조 방법에 따라 제조되는 만능 크림 소스는 우유와 크림을 혼합한 종래의 일반 크림 소스 재료에 양파, 양송이 및 감자를 함께 익혀 이를 믹서기로 분쇄함으로써 우유와 크림의 단조로운 맛과 느끼한 맛을 개선하는 효과가 있으므로 식품 산업에 이용 가치가 높다.The universal cream sauce produced according to the manufacturing method of the present invention is prepared by mixing the onion, mushrooms and potatoes together with a conventional cream sauce material mixed with milk and cream, and crushing them with a blender to improve the monotonous taste and flavor of milk and cream And it is worth using in the food industry.
도 1은 본 발명의 만능 크림 소스의 제조 공정을 순서도로 나타낸 것이다.1 is a flowchart showing a process for producing a universal cream sauce according to the present invention.
이하, 본 발명을 상세하게 설명한다.Hereinafter, the present invention will be described in detail.
본 발명의 발명자들은 종래 우유와 크림을 혼합하고, 여기에 각종 식재료를 일정 크기로 절단하여 혼합한 후 함께 가열하여 제조하는 만능 크림 소스의 단순하고 느끼한 맛을 개선하기 위한 다양한 시도를 한 결과, 우유와 크림을 잘게 썬 양파, 양송이 및 감자와 함께 끓인 후 이를 믹서기로 분쇄하여 만능 크림 소스 원재료를 제조하는 경우에 기존 단순하고 느끼한 맛을 현저히 개선시킬 수 있음을 확인하고 본 발명을 완성하였다.The inventors of the present invention have made various attempts to improve the simple and savory taste of a universal cream sauce which is produced by mixing milk and cream, cutting various kinds of ingredients into a certain size and mixing them, and heating them together. As a result, And cream with finely chopped onions, mushrooms and potatoes, and pulverizing them with a blender to produce a universal cream sauce raw material, the present inventors have confirmed that the conventional simple and savory taste can be remarkably improved.
따라서, 본 발명은 다음의 단계들을 포함하는 만능 크림 소스의 제조 방법을 제공한다:Accordingly, the present invention provides a method of making a universal cream sauce comprising the steps of:
(1) 우유에 절단한 양파, 양송이 및 감자를 투입한 후 익을 때까지 끓이는 단계;(1) brewing onion, mushroom and potato cut into milk and boiling until ripe;
(2) 상기 단계 (1)의 결과물에 익힌 통마늘, 소금, 백후추 및 함초 추출액을 추가하여 끓이는 단계;(2) adding boiling water, salt, white pepper and green tea extract to boil the resulting product of step (1);
(3) 상기 단계 (2)의 결과물에 휘핑 크림을 넣고 믹서기로 분쇄하는 단계;(3) adding a whipping cream to the resultant of step (2) and pulverizing it with a blender;
(4) 상기 단계 (3)의 결과물에 월계수잎을 투입한 후 식히는 단계; 및(4) adding a laurel leaf to the result of step (3) and cooling; And
(5) 상기 단계 (4)의 결과물로부터 월계수잎을 제거하고 냉장 보관하는 단계.(5) removing the laurel leaves from the result of step (4) and storing the leaves in the refrigerator.
상기 단계 (1)은 우유 4L를 기준으로 양파 0.8~1.2kg, 양송이 200~400g 및 감자 1.2~1.5kg을 투입하는 것이 바람직하다. In step (1), it is preferable to add 0.8 to 1.2 kg of onion, 200 to 400 g of mushroom and 1.2 to 1.5 kg of potato based on 4 L of milk.
양파, 양송이 및 감자는 익기에 쉬운 형태로 절단되어 투입되며, 예를 들어 조각 썰기나 채 썰기 등의 방법으로 썰어 우유에 투입될 수 있다. Onions, mushrooms and potatoes are cut into easily-shaped forms, and they can be sliced and chopped into milk, for example, by slicing or chopping.
우유에 양파, 양송이 및 감자 썬 내용물을 투입 후 일정 시간 익히면 다음 단계로 진행한다.Onions, mushrooms and potatoes in milk. After you put in the contents of the sun and learn it for a certain time, proceed to the next step.
상기 단계 (2)는 상기 단계 (1)의 결과물에 통마늘 200~400g, 소금 60~70g, 백후추 10~15g 및 함초 추출액 5~10ml을 추가하여 다시 가열하는 단계이다.In the step (2), 200-400 g of germanium, 60-70 g of salt, 10-15 g of white pepper and 5-10 ml of green tea extract are added to the result of the step (1) and then heated again.
통마늘은 미리 물에 끓여 익히거나 팬에 가열하여 익힐 수 있다. The whole garlic can be pre-boiled in water or cooked by heating in a pan.
함초 추출액은 함초를 10배 정도의 열수에 1~3시간 동안 추출하여 맑은 여액을 사용한다. 함초 추출액은 염분 성분이 존재하여 소금의 사용량을 줄일 수 있으며, 본 발명의 함량으로 첨가할 경우 은은한 붉은 빛깔을 나타내어 시각적으로도 탁월한 효과를 나타낼 수 있다.Green tea extract is extracted with hot water for 10 ~ 10 times for 1 ~ 3 hours and clean filtrate is used. The amount of salt used can be reduced by the presence of salt component of the green tea extract. When added in the content of the present invention, the green tea extract exhibits a pale red color and can exhibit an excellent visual effect.
상기 단계 (1)의 결과물에 익힌 통마늘, 소금, 백후추 및 함초 추출액을 상기 함량으로 투입하며, 추가적인 가열 단계를 거친다. 이때는 한번 정도 끓을 때까지 가열하는 것이 바람직하다.Salt, salt, white pepper and green tea extract, which are obtained in the above step (1), are added in the above amounts and subjected to an additional heating step. In this case, it is preferable to heat until boiling once.
상기 단계 (3)은 상기 단계 (2)의 결과물에 휘핑 크림 1.8~2.2L를 넣은 후 믹서기로 분쇄하는 단계이다.The step (3) is a step of adding 1.8 to 2.2 L of whipping cream to the result of the step (2) and pulverizing the mixture with a blender.
분쇄 정도는 분쇄 후 섭취하였을 때 입자가 거의 느껴지지 않을 정도로 완전히 분쇄하는 것이 바람직하다.It is preferable that the pulverization degree is completely pulverized to such an extent that particles are hardly sensed when they are taken after pulverization.
상기 단계 (4)는 분쇄된 소스 원료에 월계수잎을 담가두고 소스 원재료가 식을 때까지 방치하는 단계이다.Step (4) is a step of immersing laurel leaves in the pulverized source material and allowing the source material to cool.
소스 원료가 실온에서 냉각되면 투입된 월계수잎을 제거하고 단계 (5)의 냉장 보관으로 만능 크림 소스 원료가 완성된다.When the source material is cooled at room temperature, the laurel leaves are removed and the universal cream sauce material is completed by refrigeration in step (5).
냉장 보관된 만능 크림 소스 원료는 사용시마다 일정량을 덜어 절절한 크기로 절단된 각종 식재료를 투입한 후 팬에서 가열하여 토핑용 소스를 제조할 수 있다.The source of the universal cream sauce refrigerated can be used to prepare a sauce for topping after putting various kinds of food materials cut into a proper size after a certain amount of use and heating them in a pan.
상기 식재료는 예를 들어 버섯, 양파, 버터, 베이컨, 마늘, 브로콜리 등일 수 있으나, 여기에 한정되는 것은 아니다.The foodstuff may be, for example, mushroom, onion, butter, bacon, garlic, broccoli, and the like, but is not limited thereto.
추가 식재료를 혼합하여 팬에서 가열되어 조리된 만능 크림 소스는 다양한 음식에 토핑하여 제공될 수 있다.A universal cream sauce cooked in a pan by mixing the additional ingredients can be provided by topping it with various foods.
예를 들어, 상기 음식은 빵, 파스타, 돈까스, 생선까스 또는 치킨일 수 있다.For example, the food may be bread, pasta, pork cutlet, fish crust or chicken.
이와 같이 제조된 본 발명의 만능 크림 소스는 종래 우유와 크림만으로 제조되는 만능 크림 소스에 비하여 느끼함이 현저히 개선되어 남녀노소 누구라도 부담을 느끼지 않고 섭취할 수 있는 장점이 있다.The universal cream sauce of the present invention thus produced has a significantly improved sensation as compared to the conventional cream sauce made of only milk and cream, so that anyone can take it without feeling burden.
따라서, 본 발명은 상기 본 발명의 방법으로 제조되는 만능 크림 소스를 제공한다.Accordingly, the present invention provides a universal cream sauce made by the method of the present invention.
이하에서는, 구체적인 실시예를 통하여 본 발명을 더욱 상세하게 설명한다. 하기 실시예는 본 발명의 바람직한 일 구체예를 기재한 것이며, 하기 실시예에 기재된 사항의 범위 내로 본 발명의 권리범위가 한정되는 것은 아니다.Hereinafter, the present invention will be described in more detail with reference to specific examples. The following examples illustrate one preferred embodiment of the present invention and do not limit the scope of the present invention within the scope of the following examples.
[실시예][Example]
실시예 1Example 1
우유 4L에 절단한 양파 1kg, 양송이 300g 및 감자 1.4kg를 투입한 후 익을 때까지 끓였다. 통마늘 300g을 물에 투입하여 이를 익히고, 익은 통마늘과 맛소금 65g, 백후추 12g 및 함초 추출액 5ml을 양파, 양송이 및 감자를 익힌 우유에 추가하여 한번 더 끓였다. 이를 믹서기에 투입하고, 여기에 휘핑 크림 2L를 첨가한 후 입자가 존재하지 않을 정도로 분쇄하였다. 여기에 월계수잎 5장을 투입하여 상온에서 식히고, 식은 후 월계수잎은 제거하고 냉장보관하여 본 발명의 만능 크림 소스를 제조하였다.1kg of onion, 300g of mushroom and 1.4kg of potato cut into 4L of milk were added and boiled until ripe. 300 g of garlic was added to the water, and the mixture was boiled. The mixture was further boiled by addition of ripe garlic, 65 g of salt, 12 g of white pepper and 5 ml of green tea extract to milk having onion, mushrooms and potatoes. This was put into a blender, to which 2 L of whipping cream was added, followed by pulverizing to such an extent that no particles were present. Five laurel leaves were added thereto and cooled at room temperature. After cooling, the laurel leaves were removed and stored in a refrigerator to prepare a universal cream sauce of the present invention.
상기 제조된 만능 크림 소스 200ml에 버터, 버섯, 양파 및 베이컨을 투입하여 팬을 가열하여 볶은 후 미리 준비된 파스타 면에 토핑하였다.Butter, mushroom, onion and bacon were added to 200 ml of the prepared universal cream sauce, and the pan was heated and roasted, and topped on the prepared pasta surface.
실시예 2Example 2
파스타 면 대신에 돈까스를 사용한 것을 제외하고는 실시예 1과 동일한 방법으로 제조하였다.The preparation was carried out in the same manner as in Example 1, except that pork cutlet was used instead of pasta.
실시예 3Example 3
파스타 면 대신에 전기구이 치킨을 사용한 것을 제외하고는 실시예 1과 동일한 방법으로 제조하였다.A chicken was prepared in the same manner as in Example 1, except that the electric-roasted chicken was used instead of the pasta.
비교예 1Comparative Example 1
우유 300ml 및 휘핑 크림 300ml를 팬이 넣고, 여기에 버터, 버섯, 양파 및 베이컨을 투입하여 소스를 준비하였다. 300 ml of milk and 300 ml of whipping cream were put into a pan, and butter, mushroom, onion and bacon were added to prepare a sauce.
상기 제조된 소스를 미리 준비된 파스타 면에 토핑하였다.The prepared sauce was topped on the prepared pasta surface.
비교예 2Comparative Example 2
파스타 면 대신에 돈까스를 사용한 것을 제외하고는 비교예 1과 동일한 방법으로 제조하였다.The preparation was carried out in the same manner as in Comparative Example 1, except that pork cutlet was used instead of pasta.
비교예 3Comparative Example 3
파스타 면 대신에 돈까스를 사용한 것을 제외하고는 비교예 1과 동일한 방법으로 제조하였다.The preparation was carried out in the same manner as in Comparative Example 1, except that pork cutlet was used instead of pasta.
실험예Experimental Example
상기 실시예 1 내지 실시예 3 및 비교예 1 내지 비교예 3으로부터 제조된 만능 크림 소스가 토핑된 음식을 10인으로 구성된 평가단에 시식하게 한 후 아래의 각 항목에 대한 1~5점의 평가를 수행하고, 그 결과를 아래 표 1에 나타내었다.The topical cream sauce prepared from the above-described Examples 1 to 3 and Comparative Examples 1 to 3 was sampled in an evaluation unit consisting of 10 persons, and then the evaluation was carried out with 1-5 points for each of the following items And the results are shown in Table 1 below.
상기 표 1에 나타난 바와 같이, 본 발명의 실시예 1 내지 실시예 3의 만능 크림 소스는 익힌 양파, 양송이 및 감자를 우유와 휘핑 크림에 분쇄하여 혼합됨으로써 우유와 휘핑 크림이 가지는 느끼함을 개선하여, 음식의 향과 맛뿐만 아니라, 부드러운 식감과 느끼함이 거의 없는 전체적인 기호도가 비교예 1 내지 비교예 3에 비하여 우수함을 확인할 수 있다. 또한, 함초 추출액을 포함한 실시예 1 내지 실시예 3은 이를 포함하지 않은 비교예 1 내지 비교예 3보다 우수한 색감을 나타냄을 확인하였다.As shown in Table 1, the versatile cream sauce of Examples 1 to 3 of the present invention improves the sensation of milk and whipped cream by mixing crushed onions, mushrooms and potatoes into milk and whipped cream, , The taste and flavor of the food, as well as the soft texture and the overall sensibility, which are hardly felt, are superior to those of the Comparative Examples 1 to 3. [ In addition, it was confirmed that Examples 1 to 3 including the green tea extract showed better color than the Comparative Examples 1 to 3 which did not include the green tea extract.
Claims (5)
(2) 상기 단계 (1)의 결과물에 익힌 통마늘, 소금, 백후추 및 함초 추출액을 추가하여 끓이는 단계;
(3) 상기 단계 (2)의 결과물에 휘핑 크림을 넣고 믹서기로 분쇄하는 단계;
(4) 상기 단계 (3)의 결과물에 월계수잎을 투입한 후 식히는 단계; 및
(5) 상기 단계 (4)의 결과물로부터 월계수잎을 제거하고 냉장 보관하는 단계를 포함하고,
상기 단계 (1)은 우유 4L를 기준으로 양파 0.8~1.2kg, 양송이 200~400g 및 감자 1.2~1.5kg을 투입하는 것이고,
상기 단계 (2)는 상기 단계 (1)의 결과물에 통마늘 200~400g, 소금 60~70g, 백후추 10~15g 및 함초 추출액 5~10ml을 추가하는 것이고,
상기 단계 (3)은 상기 단계 (2)의 결과물에 휘핑 크림 1.8~2.2L를 넣는 것을 특징으로 하는 만능 크림 소스의 제조 방법.
(1) brewing onion, mushroom and potato cut into milk and boiling until ripe;
(2) adding boiling water, salt, white pepper and green tea extract to boil the resulting product of step (1);
(3) adding a whipping cream to the resultant of step (2) and pulverizing it with a blender;
(4) adding a laurel leaf to the result of step (3) and cooling; And
(5) removing the laurel leaves from the result of the step (4) and storing the leaves in a refrigerator,
In step (1), 0.8 to 1.2 kg of onion, 200 to 400 g of mushroom, and 1.2 to 1.5 kg of potato are put on the basis of 4 L of milk,
In step (2), 200-400 g of whole garlic, 60-70 g of salt, 10-15 g of white pepper and 5-10 ml of green tea extract are added to the result of step (1)
Wherein the step (3) comprises adding 1.8 to 2.2 L of whipping cream to the result of the step (2).
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