KR20100068668A - Cooking sauce and method for making the sauce able to be added to cooking of meat or fish - Google Patents
Cooking sauce and method for making the sauce able to be added to cooking of meat or fish Download PDFInfo
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- KR20100068668A KR20100068668A KR1020080127100A KR20080127100A KR20100068668A KR 20100068668 A KR20100068668 A KR 20100068668A KR 1020080127100 A KR1020080127100 A KR 1020080127100A KR 20080127100 A KR20080127100 A KR 20080127100A KR 20100068668 A KR20100068668 A KR 20100068668A
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- 238000010411 cooking Methods 0.000 title description 4
- 235000013372 meat Nutrition 0.000 title 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
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Seasonings (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
Description
본 발명은 닭고기, 돼지고기, 소고기 및 생선에 첨가하여 닭 강정, 돼지고기 강정, 소고기 강정 및 생선 강정 등의 강정 요리를 하는데 사용할 수 있는 강정 소스 조성물과 그 강정 소스를 제조하는 방법에 관한 것이다.The present invention relates to a gangjeong sauce composition and a method of preparing the jeongjeong sauce that can be used to cook jeongjeong, such as chicken jeonggok, pork jeonggok, beef jeonggok and fish jeonggo by adding to chicken, pork, beef and fish.
종래, 닭 강정 요리 등을 포함하는 여러 가지의 강정 요리가 소개되어 있다. 이러한 종래 강정 요리에 사용되는 강정 소스에는 인공 화학 조미료와 인공 감미료 등이 첨가되어 있다.Background Art Conventionally, various kinds of Gangjeong dishes have been introduced, including chicken Gangjeong dishes. Artificial chemical seasonings, artificial sweeteners, and the like are added to the Gangjeong sauce used in such conventional Gangjeong cooking.
이러한 종래 강정 소스를 사용한 요리는 강정 소스에 포함된 인공 화학 조미료와 인공 감미료 등의 화학 성분으로 인하여, 건강에 이롭지 않을 뿐만 아니라 맛이 너무 강하여 한국적인 맛과 향을 느낄 수 없다는 문제가 있다.Cooking using the conventional Gangjeong source is not only beneficial to health due to the chemical components such as artificial chemical seasonings and artificial sweeteners contained in Gangjeong source, but also has a problem that the taste is too strong to feel the Korean taste and aroma.
따라서, 건강에 좋을 뿐만 아니라 남녀노소 모두에게 친근한 한국적인 맛과 향을 느낄 수 있게 하고, 또한 튀긴 닭고기, 돼지고기, 소고기 또는 생선의 찜 요리 등에 넣어 버무리면 완성된 요리의 달달하면서 깊은 맛과 향을 한층 더 해줄 수 있는 강정 소스의 개발이 요망되고 있다.Therefore, it is not only good for health but also gives you a Korean taste and aroma that is familiar to both young and old, and mixed with fried chicken, pork, beef or steamed fish. There is a desire to develop a gangjeong source that can further enhance the
이에, 본 발명은 상기한 종래의 요망 사항에 부응하기 위하여 안출된 것으로, 인공 화학 조미료 또는 감미료를 전혀 사용하지 않고서도 천연 원료로만 맛과 향을 내고 또한 한방 엑기스까지 첨가함으로써 더욱 건강에 좋을 뿐만 아니라 남녀노소 모두에게 친근한 한국적인 맛과 향을 낼 수 있는 강정 소스 조성물과 그 강정 소스 제조 방법을 제공하고자 함에 그 목적이 있다.Therefore, the present invention was devised to meet the above-mentioned conventional requirements, and it is not only healthier by adding flavor and aroma only with natural raw materials and adding herbal extracts without using any artificial chemical seasonings or sweeteners. The purpose of the present invention is to provide a gangjeong sauce composition and a method of preparing the jeongjeongjeong that can have a friendly Korean taste and aroma for both sexes.
또한, 본 발명은 상기한 종래의 요망 사항에 부응하기 위하여 안출된 것으로, 튀긴 닭고기, 돼지고기, 소고기 또는 생선의 찜 요리 등에 넣어 버무리면 완성된 요리의 달달하면서 깊은 맛과 향을 한층 더 해줄 수 있게 하는 강정 소스 조성물과 그 강정 소스 제조 방법을 제공하고자 함에 그 목적이 있다.In addition, the present invention has been devised to meet the above-described conventional requirements, and when added to steamed dishes such as fried chicken, pork, beef or fish can be added to sweet and deep taste and aroma of the finished dish further It is an object of the present invention to provide a steel source composition and a method for preparing the steel source.
상기한 목적을 달성하기 위해 본 발명에 따른 강정 소스 조성물은, 맥아 물엿 60wt%~80wt%, 조청 1wt%~5wt%, 한방 엑기스 0.1wt%~3wt%, 간장 2wt%~10wt%, 고추가루 0.1wt%~20wt%, 생강분 0.1wt%~3wt%, 계피분 0.1wt%~3wt%, 전분 1wt%~5wt%, 갈은 마늘 2wt%~10wt%, 갈은 양파 2wt%~10wt%, 흑설탕 1wt%~10wt%를 혼합하여 조성한 것을 특징으로 한다.Gangjeong sauce composition according to the present invention to achieve the above object, malt syrup 60wt% ~ 80wt%, crude syrup 1wt% ~ 5wt%, herbal extract 0.1wt% ~ 3wt%, soy sauce 2wt% ~ 10wt%, red pepper powder 0.1 wt% ~ 20wt%, ginger powder 0.1wt% ~ 3wt%, cinnamon powder 0.1wt% ~ 3wt%, starch 1wt% ~ 5wt%, ground garlic 2wt% ~ 10wt%, ground onion 2wt% ~ 10wt%, brown sugar It is characterized in that the composition by mixing 1wt% ~ 10wt%.
여기서, 상기 한방 엑기스는, 정제수 70wt%~80wt%와 알코올 농도 18%~15%인 소주 20wt%~30wt%를 섞은 용매수에 인삼, 황기, 당귀, 천궁, 감초, 창출, 건생강, 숙지황, 헛개나무의 한약재를 넣고 30일~50일 동안 15℃~30℃의 온도에서 숙성하여 얻되, 상기 용매수와 한약재의 배합비율은 용매수 70wt%~80wt%, 한약재 20wt%~30wt%이다. Here, the herbal extract, ginseng, Astragalus, Angelica, Cheongung, Licorice, Creation, Dried Ginger, Sukjisul, in solvent water mixed with 70wt% ~ 80wt% of purified water and 20wt% ~ 30wt% of soju with 18% ~ 15% alcohol concentration, It is obtained by adding the herbal medicine of the larvae tree and aged at a temperature of 15 ° C. to 30 ° C. for 30 days to 50 days, and the mixing ratio of the solvent water and the herbal medicine is 70 wt% to 80 wt% of the solvent water and 20 wt% to 30 wt% of the herbal medicine.
여기서, 상기 30일~50일 동안의 숙성시에 매일 1회 진동 혼합을 반복하는 것이 바람직하다. 또한, 상기 한약재의 배합비율은 인삼 5wt%~15wt%, 황기 5wt%~15wt%, 당귀 5wt%~15wt%, 천궁 5wt%~15wt%, 감초 5wt%~15wt%, 창출 5wt%~15wt%, 건생강 5wt%~15wt%, 숙지황 5wt%~15wt%, 헛개나무 5wt%~15wt%인 것이 바람직하다.Here, it is preferable to repeat the vibration mixing once daily at the time of aging for 30 to 50 days. In addition, the mixing ratio of the herbal medicine is ginseng 5wt% ~ 15wt%, Astragalus 5wt% ~ 15wt%, Angelica 5wt% ~ 15wt%, Cheongung 5wt% ~ 15wt%, Licorice 5wt% ~ 15wt%, Creation 5wt% ~ 15wt%, It is preferable that the dry ginger 5wt% -15wt%, the ripening sulfur 5wt% -15wt%, the bark tree 5wt% -15wt%.
또한, 상기한 목적을 달성하기 위해 본 발명에 따른 강정 소스 제조 방법은, 맥아 물엿 60wt%~80wt%, 조청 1wt%~5wt%, 한방 엑기스 0.1wt%~3wt%, 간장 2wt%~10wt%, 고추가루 0.1wt%~20wt%, 생강분 0.1wt%~3wt%, 계피분 0.1wt%~3wt%, 전분 1wt%~5wt%, 갈은 마늘 2wt%~10wt%, 갈은 양파 2wt%~10wt%, 흑설탕 1wt%~10wt%를 준비하는 제1공정과; 상기 준비된 고추가루, 생강분, 계피분 및 전분을 교반기에 넣고 혼합하는 제2공정과; 상기 제2공정에서 혼합한 고추가루, 생강분, 계피분 및 전분의 혼합 분말을, 상기 준비된 흑설탕, 갈은 마늘, 갈은 양파 및 간장과 함께 가열 용기에 넣고 내용물이 50℃~70℃의 온도를 유지하도록 가열하면서 20분~30분 동안 내용물을 혼합하는 제3공정과; 상기 준비된 한방 엑기스와 맥아 물엿 및 조청을 끊는 물에 의하여 가열되는 혼합용기에 넣고 40℃~50℃ 온도로 40분~80분 동안 중탕으로 혼합하는 제4공정과; 상기 제3공정에서 혼합된 혼합물이 들어 있는 가열 용기에 상기 제4공정에서 혼합한 혼합액을 넣고 80℃~100℃ 온도로 50분~70분 동안 교반하면서 가열하는 제5공정으로 이루어진 것을 특징으로 한다.In addition, in order to achieve the above object, the method of manufacturing a jeongjeongjeong according to the present invention, malt syrup 60wt% ~ 80wt%, crude syrup 1wt% ~ 5wt%, herbal extract 0.1wt% ~ 3wt%, soy sauce 2wt% ~ 10wt%, Red pepper powder 0.1wt% ~ 20wt%, ginger powder 0.1wt% ~ 3wt%, cinnamon powder 0.1wt% ~ 3wt%, starch 1wt% ~ 5wt%, ground garlic 2wt% ~ 10wt%, ground onion 2wt% ~ 10wt %, The first step of preparing a brown sugar 1wt% ~ 10wt%; A second step of mixing the prepared red pepper powder, ginger powder, cinnamon powder and starch in a stirrer; The mixed powder of red pepper powder, ginger powder, cinnamon powder and starch mixed in the second step is put into a heating container together with the prepared brown sugar, ground garlic, ground onion and soy sauce, and the contents are 50 ° C. to 70 ° C. A third step of mixing the contents for 20 to 30 minutes while heating to maintain the temperature; A fourth step of mixing the prepared herbal extracts with maltose syrup and the crude syrup in a mixed container heated by water for 40 minutes to 80 minutes at a temperature of 40 ° C. to 50 ° C .; It is characterized by consisting of a fifth step of heating the mixture mixed in the fourth step in the heating container containing the mixture mixed in the third step and heating while stirring for 50 minutes to 70 minutes at a temperature of 80 ℃ ~ 100 ℃. .
여기서, 상기 제1공정에서의 상기 고추가루와 상기 생강분, 상기 계피분 및 상기 전분은, 0.5mm 이하의 입자만을 통과시키는 체(sieve)에 통과시켜 얻은 것이 바람직하다.Here, the red pepper powder, the ginger powder, the cinnamon powder, and the starch in the first step are preferably obtained by passing through a sieve through which only particles of 0.5 mm or less are passed.
또한, 상기 제1공정에서의 한방 엑기스는, 정제수 70wt%~80wt%와 소주(알코올 농도 18~15wt%) 20wt%~30wt%를 섞은 용매수에 인삼, 황기, 당귀, 천궁, 감초, 창출, 건생강, 숙지황, 헛개나무를 넣고 30일~50일 동안 15℃~30℃의 온도에서 숙성시키되, 상기 용매수와 한약재의 배합비율은 용매수 70wt%~80wt%, 한약재 20wt%~30wt%로 하고, 매일 1회 진동 혼합을 반복함으로써 얻는 것이 바람직하다.In addition, the herbal extract in the first step, ginseng, Astragalus, Angelica, Cheongung, Licorice, Licorice, Put dried ginger, ripening sulfur, hut tree and aged at a temperature of 15 ℃ ~ 30 ℃ for 30 days to 50 days, the mixing ratio of the solvent water and herbal medicine is 70wt% ~ 80wt% solvent water, 20wt% ~ 30wt% Chinese herbal medicine It is preferable to obtain by repeating the vibration mixing once a day.
또한, 상기 제1공정에서의 갈은 마늘은 껍질을 벗긴 마늘을 분쇄기에 넣고 1mm 이하로 분쇄시켜 얻은 것이고, 상기 제1공정에서의 갈은 양파도 껍질을 벗긴 양파를 분쇄기에 넣고 1mm 이하로 분쇄시켜 얻은 것이 바람직하다.In addition, the ground garlic in the first step is obtained by crushing the peeled garlic in a grinder to 1mm or less, the ground onion in the first step also put the peeled onion in a grinder to grind to 1mm or less It is preferable that it is obtained by making it.
상기와 같이 구성된 본 발명에 의하면, 인공 화학 조미료 또는 감미료를 전혀 사용하지 않고서도 천연 원료로만 맛과 향을 내고 또한 9가지 한약재로 직접 제조한 한방 엑기스까지 첨가함으로써 더욱 건강에 좋을 뿐만 아니라 남녀노소 모두에게 친근한 한국적인 맛과 향을 느낄 수 있게 할 수 있다.According to the present invention configured as described above, it is not only healthier but also healthier by adding flavors and aromas with natural ingredients and adding herbal extracts made directly from nine herbal medicines without using artificial chemical seasonings or sweeteners at all. You can feel Korean flavor and aroma that is familiar to you.
또한, 상기와 같이 구성된 본 발명의 강정 소스를 튀긴 닭고기, 돼지고기, 소고기 또는 생선의 찜 요리 등에 넣어 버무리면 완성된 요리의 달달하면서 깊은 맛과 향을 한층 더 해줄 수 있게 된다.In addition, if you put the jeongjeong source of the present invention configured as described above, such as fried chicken, pork, beef or steamed dishes of fish, it is possible to further enhance the sweet taste and aroma of the finished dish.
이하, 첨부 도면을 참조하여 본 발명의 바람직한 실시예에 따른 강정 소스 조성물과 그 강정 소스 제조 방법에 대하여 상세히 설명한다.Hereinafter, with reference to the accompanying drawings it will be described in detail with respect to the steel crystal source composition and the method for preparing the steel crystal source according to the present invention.
본 발명에 따른 강정 소스는 맥아 물엿과 조청, 한방 엑기스, 간장, 고추가루, 생강분, 계피분, 전분, 갈은 마늘, 갈은 양파, 흑설탕을 주원료로 한다, 그리고 이들 주원료의 배합 비율을 맥아 물엿 60wt%~80wt%, 조청 1wt%~5wt%, 한방 엑기스 0.1wt%~3wt%, 간장 2wt%~10wt%, 고추가루 0.1wt%~20wt%, 생강분 0.1wt%~3wt%, 계피분 0.1wt%~3wt%, 전분 1wt%~5wt%, 갈은 마늘 2wt%~10wt%, 갈은 양파 2wt%~10wt%, 흑설탕 1wt%~10wt%이다.Gangjeong sauce according to the present invention is malt syrup and syrup, herbal extract, soy sauce, red pepper powder, ginger powder, cinnamon powder, starch, ground garlic, ground onion, brown sugar as a main raw material, and the blending ratio of these main ingredients Starch syrup 60wt% ~ 80wt%, crude syrup 1wt% ~ 5wt%, herbal extract 0.1wt% ~ 3wt%, soy sauce 2wt% ~ 10wt%, red pepper powder 0.1wt% ~ 20wt%, ginger powder 0.1wt% ~ 3wt%, cinnamon powder 0.1wt% ~ 3wt%, starch 1wt% ~ 5wt%, ground garlic 2wt% ~ 10wt%, ground onion 2wt% ~ 10wt%, brown sugar 1wt% ~ 10wt%.
여기서, 상기 한방 엑기스는 정제수 70wt%~80wt%와 알코올 농도 18%~15%인 소주 20wt%~30wt%를 섞은 용매수에, 인삼 5wt%~15wt%, 황기 5wt%~15wt%, 당귀 5wt%~15wt%, 천궁 5wt%~15wt%, 감초 5wt%~15wt%, 창출 5wt%~15wt%, 건생강 5wt%~15wt%, 숙지황 5wt%~15wt%, 헛개나무 5wt%~15wt%의 배합비율을 갖는 한약재를 넣고 30일~50일동안 15℃~30℃의 온도에서 숙성하되, 상기 용매수와 한약재의 배합비율이 용매수 70wt%~80wt%, 한약재 20wt%~30wt%가 되도록 하여 얻은 것이다. Here, the herbal extract is in the solvent water mixed with purified water 70wt% ~ 80wt% and alcohol concentration 18% ~ 15% shochu 20wt% ~ 30wt%, ginseng 5wt% ~ 15wt%, Astragalus 5wt% ~ 15wt%, Angelica 5wt% ~ 15wt%, Cheongung 5wt% ~ 15wt%, Licorice 5wt% ~ 15wt%, Creation 5wt% ~ 15wt%, Dried Ginger 5wt% ~ 15wt%, Sulfur Sulfur 5wt% ~ 15wt%, Hawthorn 5wt% ~ 15wt% It is obtained by adding a medicinal herb having 30 days to 50 days and aged at a temperature of 15 ℃ to 30 ℃, the mixing ratio of the solvent water and the herbal medicine is 70wt% ~ 80wt% solvent water, 20wt% ~ 30wt% Chinese herbal medicine .
이하에서는 이해가 쉽게 되도록 본 발명에 따른 강정 소스의 배합 비율이 맥아 물엿 65wt%, 조청 5wt%, 한방 엑기스 3wt%, 간장 5wt%, 생강분 2wt%, 계피분 1wt%, 전분 4wt%, 갈은 마늘 5wt%, 갈은 양파 5wt%, 흑설탕 5wt%인 경우를 예로 들어 설명하기로 한다.In the following, the formulation ratio of Gangjeong sauce according to the present invention is easy to understand the malt syrup 65wt%, crude syrup 5wt%, herbal extract 3wt%, soy sauce 5wt%, ginger powder 2wt%, cinnamon powder 1wt%, starch 4wt%, ground The case of garlic 5wt%, ground onion 5wt%, brown sugar 5wt% will be described as an example.
[강정 소스 제조 방법][Gangjeong sauce manufacturing method]
도 1은 본 발명의 바람직한 실시예에 따른 강정 소스 제조 방법에 대한 공정 절차를 설명하기 위한 도면이다.1 is a view for explaining a process procedure for the method of manufacturing a steel crystal source according to a preferred embodiment of the present invention.
본 발명의 강정 소스에 첨가되는 엑기스를 제조하는 방법에 대하여 설명한다. 즉, 정제수 70wt%~80wt%와 소주(알코올 농도 18%~15%) 20wt%~30wt%를 섞은 용매수에 인삼, 황기, 당귀, 천궁, 감초, 창출, 건생강, 숙지황, 헛개나무의 9가지 한약재를 넣고, 30일~50일 동안 15℃~30℃의 온도에서 숙성시키되, 상기 용매수와 한약재의 배합비율이 용매수 70wt%~80wt%, 한약재 20wt%~30wt%가 되도록 하고, 또한 매일 1회 진동 혼합을 반복하여, 한방 엑기스를 만든다. 상기 한약재의 배합비율은 인삼 5wt%~15wt%, 황기 5wt%~15wt%, 당귀 5wt%~15wt%, 천궁 5wt%~15wt%, 감초 5wt%~15wt%, 창출 5wt%~15wt%, 건생강 5wt%~15wt%, 숙지황 5wt%~15wt%, 헛개나무 5wt%~15wt%의 범위이다. 여기서, 한약재의 배합비율은 인삼 14wt%, 황기 12wt%, 당귀 11wt%, 천궁 12wt%, 감초 6wt%, 창출 12wt%, 건생강 13wt%, 숙지황 7wt%, 헛개나무 13wt%인 것이 바람직하다.A method for producing an extract added to the steel tablet source of the present invention will be described. In other words, ginseng, Astragalus, Angelica, Cheongung, Licorice, Creation, Dried Ginger, Sukji-sul, and Hawthorn Tree in solvent water mixed with 70wt% ~ 80wt% purified water and 20wt% ~ 30wt% shochu Add the medicinal herbs, and aged for 30 to 50 days at a temperature of 15 ℃ ~ 30 ℃, so that the mixing ratio of the solvent water and the herbal medicine is 70wt% ~ 80wt% solvent water, 20wt% ~ 30wt% herbal medicine, and also Repeat the vibration mix once a day to make a herbal extract. The mixing ratio of the herbal medicine is ginseng 5wt% ~ 15wt%, Astragalus 5wt% ~ 15wt%, Angelica 5wt% ~ 15wt%, Cheongung 5wt% ~ 15wt%, Licorice 5wt% ~ 15wt%, Creation 5wt% ~ 15wt%, Dried Ginger It is in the range of 5wt% ~ 15wt%, ripening sulfur 5wt% ~ 15wt%, hut 5wt% ~ 15wt%. Here, the blending ratio of the herbal medicine is ginseng 14wt%, Astragalus 12wt%, Angelica 11wt%, Cheongung 12wt%, Licorice 6wt%, Creation 12wt%, Dried Ginger 13wt%, Sulfur Sulfur 7wt%, Hawthorn 13wt%.
이와 같이 하여 얻은 한방 엑기스와, 다른 주원료인 맥아 물엿과 조청, 간장, 고추가루, 생강분, 계피분, 전분, 갈은 마늘, 갈은 양파, 흑설탕을 상기한 배합비율이 되도록 준비한다. 즉, 배합 비율이 맥아 물엿 65wt%, 조청 5wt%, 한방 엑기스 3wt%, 간장 5wt%, 생강분 2wt%, 계피분 1wt%, 전분 4wt%, 갈은 마늘 5wt%, 갈은 양파 5wt%, 흑설탕 5wt%가 되도록 준비한다.The herbal extract thus obtained and other main raw materials such as malt syrup, crude syrup, soy sauce, red pepper powder, ginger powder, cinnamon powder, starch, ground garlic, ground onion, and brown sugar are prepared in the above-mentioned combination ratio. That is, the blending ratio is 65wt% malt syrup, 5wt% crude syrup, 3wt% herbal extract, 5wt% soy sauce, 2wt% ginger, 1wt% cinnamon, 4wt% starch, 5wt% ground garlic, 5wt% ground onion, brown sugar Prepare to be 5wt%.
여기서, 상기 갈은 마늘은 껍질을 벗긴 마늘을 분쇄기에 넣고 대략 1mm 이하로 분쇄시켜 얻은 것이고, 상기 갈은 양파도 껍질을 벗긴 양파를 분쇄기에 넣고 대략 1mm 이하까지 분쇄시켜 얻은 것이다. 이와 같이 미세하게 분쇄한 갈은 마늘과 갈은 양파를 사용함으로써 후 공정에서 갈은 마늘과 갈은 양파가 잘 혼합되어 소스 전체에서 마늘과 양파의 고른 맛을 낼 수가 있게 된다.Here, the ground garlic is obtained by crushing the peeled garlic in a grinder to about 1mm or less, the ground onion is also obtained by crushing the peeled onion into a grinder to about 1mm or less. By using finely ground ground garlic and ground onions, the ground garlic and ground onions are well mixed in a later process, so that the garlic and onions can be evenly tasted throughout the sauce.
또한, 상기 분말원료인 고추가루, 생강분, 계피분 및 전분은 각각 대략 0.5mm 이하의 입자만을 통과시키는 체(sieve)에 통과시켜 얻은 것이다. 이와 같이 체를 통과한 미세 분말원료를 사용함으로써 불순물을 걸러내는 효과가 있고 또한 후 공정에서 분말 원료가 잘 혼합되어 소스 전체에서 고추, 생강, 계피 및 전분의 고른 맛을 낼 수가 있게 된다.In addition, the powder raw materials red pepper powder, ginger powder, cinnamon powder and starch are each obtained by passing through a sieve (pass) only passing the particles of approximately 0.5mm or less. Thus, by using the fine powder raw material that passed through the sieve has the effect of filtering out impurities, and in the subsequent process, the powder raw materials are well mixed, so that the even taste of red pepper, ginger, cinnamon and starch can be obtained throughout the sauce.
상기 분말원료인 고추가루, 생강분, 계피분 및 전분은 교반기에 넣고 교반시켜 잘 혼합한다.Pepper powder, ginger powder, cinnamon powder and starch, which are the powder raw materials, are mixed well by putting into a stirrer and stirring.
상기 교반기에서 혼합된 고추가루, 생강분, 계피분 및 전분의 혼합 분말을, 상기 준비된 흑설탕, 갈은 마늘, 갈은 양파 및 간장과 함께 가열 용기에 넣고 약한 불로 가열하여 가열 용기 안의 내용물이 대략 50℃~70℃ 정도의 온도를 유지하도록 하면서 대략 20분~30분 정도 내용물을 잘 저어가면서 혼합한다. 여기서, 간장은 참숯으로 두 번 걸러 불순물과 잡미가 없는 맑고 깨끗한 맛을 내는 간장을 사용한다. 이러한 간장으로서는 예를 들면 샘표식품(주)의 "참숫으로 두 번 거른 양조간장"을 사용할 수 있다.The mixed powder of red pepper powder, ginger powder, cinnamon powder and starch mixed in the stirrer, together with the prepared brown sugar, ground garlic, ground onion and soy sauce, was put into a heating vessel and heated over low heat to obtain approximately 50 contents of the heating vessel. Stir the contents and stir for about 20-30 minutes while maintaining the temperature of about ℃ ~ 70 ℃. Here, soy sauce is filtered twice with charcoal and uses soy sauce which gives a clear and clean taste without impurities and blemishes. As such a soy sauce, for example, Sempy Food Co., Ltd. "brewed soy sauce filtered twice with true brine" can be used.
한편, 상기 한방 엑기스와 맥아 물엿 및 조청은 끊는 물에 의하여 가열되는 혼합용기에 넣고 대략 40℃~50℃ 온도로 40분~80분 정도 잘 저어가며 중탕으로 혼합한다.On the other hand, the herbal extract and malt syrup and the crude syrup is mixed in a mixed vessel heated by the water to be cut and stirred in a hot water bath for about 40 to 80 minutes at a temperature of about 40 ~ 50 ℃.
상기 가열 혼합된 고추가루, 생강분, 계피분, 전분의 혼합 분말, 흑설탕, 갈 은 마늘, 갈은 양파 및 간장의 혼합물이 들어 있는 가열 용기에 상기 중탕으로 혼합한 한방 엑기스와 맥아 물엿 및 조청의 혼합액을 넣고, 대략 80℃~100℃ 온도로 대략 50분~70분 정도 교반하면서 가열한다. 이상의 공정을 거쳐서 본 발명에 다른 강정 소스가 완성된다. Herbal extract, malt syrup and syrup prepared by mixing with the hot water in a heating container containing a mixture of the hot-mixed red pepper powder, ginger powder, cinnamon powder, starch powder, brown sugar, ground garlic, ground onion and soy sauce The mixture is added and heated while stirring at a temperature of about 80 ° C to 100 ° C for about 50 minutes to about 70 minutes. Through the above steps, a steel crystal source according to the present invention is completed.
상기한 바와 같이 본 발명의 강정 소스 제조 방법에서는, 체를 통과한 대략 0.5mm 이하의 미세 입자로 된 고추가루, 생강분, 계피분 및 전분만을 사용함으로써 불순물이 포함되지 않은 고추가루, 생강분, 계피분 및 전분이 잘 혼합되도록 하여 완성된 강정 소스에서 고른 맛을 낼 수 있도록 하였다. As described above, in the method of preparing the jeongjeongjeong sauce of the present invention, by using only red pepper powder, ginger powder, cinnamon powder and starch made of fine particles of about 0.5 mm or less passed through a sieve, red pepper powder, ginger powder, The cinnamon and starch were mixed well so that they could be tasted in the finished Gangjeong sauce.
또한, 본 발명에서는 맥아 물역과 조청, 그리고 한방 엑기스를 첨가함으로써 시중의 저가 소스 및 닭 강정과는 차원이 다른 웰빙과 전통의 조화를 이룬 맛과 향을 함유하도록 하였다.In addition, in the present invention, by adding malt water, syrup, and Chinese herbal extract, it is intended to contain the taste and aroma of harmony with well-being and tradition that is different from the low-cost sauce and chicken gangjeong on the market.
또한, 본 발명에서는 맥아 물엿, 조청, 한방 엑기스는 직화 가열하기 이전에 중탕으로 40℃~50℃ 온도로 가열함으로써 개체의 성질을 서서히 발현시켜주고 처음부터 직화로 가열했을 때의 맛과 향의 변질을 최소화하였다.In addition, in the present invention, malt syrup, crude syrup, and herbal extract are gradually heated to 40 ℃ ~ 50 ℃ temperature in a hot bath before direct heating, and the individual properties are gradually expressed and the taste and aroma change when heated by direct heating from the beginning. Was minimized.
상기와 같이 제조된 강정 소스는 대략 3cm~6cm의 크기로 절단된 닭고기에 튀김가루를 입혀 기름에 튀긴 닭고기가 뜨거울 때 튀긴 닭고기와 함께 버무리면 닭 강정이 완성된다. 또한, 본 발명의 강정 소스는 튀긴 닭고기뿐만 아니라 돼지고기, 소고기 또는 생선의 찜 요리에 첨가제로 사용하면 전통적인 맛과 향이 살아 있으므로 완성된 요리의 달달하면서 깊은 맛과 향을 한층 더 해줄 수 있게 된다.The gangjeong sauce prepared as described above is coated with fried flour on a chicken cut to a size of about 3cm ~ 6cm and mixed with the fried chicken when the fried chicken is hot, and the chicken jeongjeong is completed. In addition, the Gangjeong source of the present invention can be used as an additive in steamed dishes of pork, beef or fish as well as fried chicken, so that the traditional taste and aroma are alive, thereby providing a sweet and deep taste and aroma of the finished dish.
한편, 본 발명은 상기한 특정 실시예에 한정되는 것이 아니라 본 발명의 요 지를 벗어나지 않는 범위 내에서 여러 가지로 변형 및 수정하여 실시할 수 있는 것이다. 이러한 변형 및 수정이 첨부하는 특허청구범위에 포함되는 것이라면 본 발명에 속하는 것임은 자명할 것이다.On the other hand, the present invention is not limited to the above-described specific embodiments and can be carried out by variously modified and modified within the scope not departing from the gist of the present invention. If such changes and modifications fall within the scope of the appended claims, it will be obvious that they belong to the present invention.
도 1은 본 발명의 바람직한 실시예에 따른 강정 소스 제조 방법에 대한 제조 공정 절차를 설명하기 위한 도면이다.1 is a view for explaining a manufacturing process procedure for the method of manufacturing a steel crystal source according to a preferred embodiment of the present invention.
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KR101426668B1 (en) * | 2014-01-03 | 2014-08-06 | 권정순 | Cooking sauce, Chicken cooking by that and Preparing method thereof |
KR101441652B1 (en) * | 2014-06-12 | 2014-09-23 | 주)선자령푸드 | Method for producing a sweet and sour duck |
KR20190115931A (en) * | 2018-04-04 | 2019-10-14 | 주식회사 농업법인장원식품 | Mandarin Gangjeong containing Oblate and Manufacturing method for Mandarin Gangjeong containing Oblate |
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KR20160097960A (en) | 2015-02-10 | 2016-08-18 | 이성우 | Sauce for fried food and making method of the same |
KR20160098730A (en) | 2015-02-11 | 2016-08-19 | 이성우 | Sauce for fried food and making method of the same |
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KR20030071295A (en) * | 2002-02-28 | 2003-09-03 | 정희권 | Making Process for a Fried Glutinous Cake of Duck Meat and the Sauce Composition for the Fried Glutinous Cake of Duck Meat |
KR20060054746A (en) * | 2004-11-16 | 2006-05-23 | 이원만 | Method for a fried glutinous pork and fried chicken including fried glutinous pork |
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KR101426668B1 (en) * | 2014-01-03 | 2014-08-06 | 권정순 | Cooking sauce, Chicken cooking by that and Preparing method thereof |
KR101441652B1 (en) * | 2014-06-12 | 2014-09-23 | 주)선자령푸드 | Method for producing a sweet and sour duck |
KR20190115931A (en) * | 2018-04-04 | 2019-10-14 | 주식회사 농업법인장원식품 | Mandarin Gangjeong containing Oblate and Manufacturing method for Mandarin Gangjeong containing Oblate |
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