KR20110006959A - Orange sauce composition for pork cutlet and method thereof - Google Patents

Orange sauce composition for pork cutlet and method thereof Download PDF

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KR20110006959A
KR20110006959A KR1020090064612A KR20090064612A KR20110006959A KR 20110006959 A KR20110006959 A KR 20110006959A KR 1020090064612 A KR1020090064612 A KR 1020090064612A KR 20090064612 A KR20090064612 A KR 20090064612A KR 20110006959 A KR20110006959 A KR 20110006959A
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weight
citrus
sauce
tonkatsu
vegetables
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KR1020090064612A
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Korean (ko)
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KR101114963B1 (en
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한재모
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한재모
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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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • 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
    • A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
    • 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
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • A23L27/63—Ketchup

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

PURPOSE: A producing method of tangerine pork cutlet sauce composition is provided to use tangerines and vegetables as main ingredients for offering fresh taste and nutrients to pork cutlet sauce. CONSTITUTION: A producing method of tangerine pork cutlet sauce composition comprises the following steps: heating 27~35wt% of vegetables for 1~3hours; grinding the heated vegetables, and filtering; adding 30~40wt% of tangerine extract to the filtered vegetables, and heating for 3~5hours at low temperature to make vegetable and tangerine sauce; and adding 25~33wt% of sauce additive to the vegetable and tangerine sauce, and heating for 15~30minutes.

Description

감귤 돈까스 소스 조성물 및 그 제조방법{Orange Sauce Composition for Pork Cutlet and Method Thereof}Orange Sauce Composition for Pork Cutlet and Method Thereof}

본 발명은 감귤 돈까스 소스 조성물 및 그 제조방법에 관한 것으로, 더욱 상세하게는, 감귤과 야채를 주원료로 함으로써 맛이 깊고 부드러운 동시에 영양이 풍부할 뿐만 아니라, 1회용 파우치 제품으로 포장하여 제조됨으로써, 장기 보관이 가능하면서도 가정에서 손쉽게 조리할 수 있는 감귤 돈까스 소스 조성물 및 그 제조방법에 관한 것이다.The present invention relates to a citrus tonkatsu sauce composition and a method of manufacturing the same, and more particularly, by using citrus fruits and vegetables as a main ingredient, it is not only rich in flavor and rich in nutrition but also packed in a disposable pouch product, It relates to a citrus pork cutlet sauce composition that can be stored and easily cooked at home, and a method of manufacturing the same.

일반적으로 종래의 돈까스 소스는 간장류 소스가 주종을 이루었고 최근에는 이와 같은 간장류 소스와는 달리 소위 브라운 소스가 안출되어 시판되고 있다. 상기 브라운 소스는 전체 100g 기준 소맥분 8~9중량%, 전분 5%, 하이스 8%, 케찹 12%, 카레 2%, 물엿 10%, 기타 1.4%에 정제수 53%로 조성되어 있으며 포장단위는 일반포장 1kgㅧ12병, 600gㅧ25병으로 되어 있고 보관은 반드시 5℃이하 냉장 보관하여야 하는 제품이다.In general, tonkatsu sauce is mainly made of soy sauce sauce, and recently, unlike soy sauce sauce, so-called brown sauce is commercially available. The brown sauce is composed of 8 ~ 9% by weight wheat flour, starch 5%, high 8%, ketchup 12%, curry 2%, starch syrup 10%, other 1.4% purified water 53% based on 100g It consists of 1kg ㅧ 12 bottles and 600g ㅧ 25 bottles, and the product must be stored refrigerated below 5 ℃.

이와 같은 종래의 브라운 소스는 종래의 간장류 소스에 비하여는 고급으로서 호텔, 레스토랑에서 주로 고객에 의하여 사용되고 있으며 우리 입맛에 살리며 영양을 고려한 제품이지만 병에 수용된 제품임과 동시에 냉장제품이므로 맛과 영양을 고려하여 냉장고에서 꺼내어 그대로 사용하거나 가열하여 사용해 먹는 것이 일반적이다.The conventional brown sauce is high quality compared to the conventional soy sauce sauce, and is mainly used by customers in hotels and restaurants, and it is a product that considers our taste and nutrition, but it is a bottled product and a refrigerated product. It is common to take it out of the refrigerator and use it as it is or to heat it.

그러나, 가열하지 않고 그대로 사용하는 경우에는 차갑기 때문에 전자렌지 등에 가열하여 사용하게 되는 데, 이 경우 식초냄새와 짠맛이 강하여 제품의 질이 저하되는 문제점이 있으며, 상기 조성비율에 의해 가공된 단순제품 즉, 생소스(raw sause)이기 때문에 포장방법이 PT병을 벗어나기가 곤란하고 따라서 냉장보관도 불편한 문제점도 있다. However, when it is used as it is without heating, because it is cold, it is used by heating in a microwave oven, etc. In this case, there is a problem that the quality of the product is degraded due to the strong smell of vinegar and the salty taste, that is, a simple product processed by the composition ratio Because it is a raw sauce (raw sause), the packaging method is difficult to get out of the PT bottle, thus refrigerated storage is also inconvenient.

더구나, 냉장보관을 항상 할 수 없는 경우를 고려하여 안식 향산 등 방부제를 반드시 사용해야하는 등 살균된 제품이 아닌 생소스로 사용되는 큰 단점이 있었다.In addition, in consideration of the case where refrigeration is not always possible, there was a big disadvantage that it is used as a live source rather than a sterilized product such as a preservative such as benzoic acid.

따라서 본 발명의 목적은, 감귤과 야채를 주원료로 함으로써 맛이 부드럽고 깔끔함과 동시에 영양이 풍부할 뿐만 아니라, 1회용 파우치 제품으로 포장하여 제조됨으로써 장기 보관이 가능하면서도 가정에서도 일류레스토랑에서 느낄 수 있는 맛을 즐길 수 있는 감귤 돈까스 소스 조성물 및 그 제조방법을 제공하는 것이다.Therefore, the object of the present invention is that the citrus fruits and vegetables as the main raw material is not only soft, clean and rich in nutrition, but also packaged in a disposable pouch product for long-term storage and taste at home. To provide a citrus tonkatsu sauce composition and a method of manufacturing the same can be enjoyed.

본 발명의 다른 목적은 감귤쥬스에 사용되는 감귤농축액을 원료로 사용하고 당근, 양파, 마늘 등과 같은 야채류를 이용하여 웰빙시대에 부합되는 맛과 영양을 제공할 수 있는 감귤 돈까스 소스 조성물 및 그 제조방법을 제공하는 것이다.Another object of the present invention is to use a citrus concentrate used in citrus juice as a raw material and using a vegetable, such as carrots, onions, garlic, etc. Citrus tonkatsu sauce composition that can provide a taste and nutrition according to the well-being era and its manufacturing method To provide.

본 발명의 또 다른 목적은, 별도의 조리없이 끓는 물에 대략 2분정도 넣었다가 꺼내서 뿌려 먹을 수 있어 소비자들의 구매욕을 한 층 더 제고할 수 있고, 맛 또한 그대로 유지되는 장점을 갖는 감귤 돈까스 소스 조성물 및 그 제조방법을 제공하는 것이다.Still another object of the present invention is to add about 2 minutes to boiling water without cooking, and sprinkled out, so that consumers can further enhance their purchasing desire, and the taste is also maintained as it is citrus pork cutlet sauce composition And to provide a method for producing the same.

본 발명의 또 다른 목적은, 감귤의 신맛과 단맛 그리고 야채 들의 풍부한 맛을 적절히 배합하여 소비자의 기호에 부합되는 제품을 제공할 수 있는 감귤 돈까스 소스 조성물 및 그 제조방법을 제공하는 것이다.Still another object of the present invention is to provide a citrus tonkatsu sauce composition and a method of manufacturing the same, which can provide a product that satisfies the tastes of consumers by suitably combining the sour and sweet taste of citrus fruits and the rich taste of vegetables.

상기한 본 발명의 목적들을 원활히 달성하기 위한 본 발명에 따른 감귤 돈까스 소스 조성물은, 야채 27∼35중량%를 압력솥을 이용해 1∼3시간 가열하고, 이를 믹서기로 믹서화하여 여과과정을 거친 후, 감귤 농축액 30∼40 중량%를 넣고 3∼5시간 저열(低熱)에서 가열하고, 다시 소스 첨가물 25∼33중량%을 넣어서 15분∼30분 끓여서 제조하는 것을 특징으로 한다.Citrus tonkatsu sauce composition according to the present invention for smoothly achieving the above objects of the present invention, 27 to 35% by weight of vegetables using a pressure cooker heated for 1 to 3 hours, and blended with a blender after the filtration process, 30 to 40% by weight of the citrus concentrate is added, heated at low heat for 3 to 5 hours, and 25 to 33% by weight of the sauce additive is added to boil for 15 to 30 minutes.

여기서, 상기 야채는 당근, 양파, 샐러리, 양배추, 마늘 중 적어도 어느 하나이며, 상기 소스 첨가물로는 케찹, 토마토페스트, 우스타 소스, 볶은 밀가루, 설탕, 땅콩버터, 와인, 소고기가루 중 적어도 어느 하나인 것이 바람직하다.Here, the vegetable is at least one of carrots, onions, celery, cabbage, garlic, and the source additives are at least one of ketchup, tomato fest, wusta sauce, roasted flour, sugar, peanut butter, wine, beef flour It is preferable.

또한, 상기 야채는 감귤 돈까스 소스 조성물 전체 중량에 대해 당근 12~18중량%, 양파 14~18중량%, 샐러리 1~2중량%, 마늘 1.0~1.5중량%, 양배추 0.5~1.0중량%이고, 상기 소스 첨가물은 감귤 돈까스 소스 조성물 전체 중량에 대해 케찹 7~8중량%, 토마토페스트 4~7중량%, 우스타 소스 5~8중량%, 볶은 밀가루 5.5~7.0중량%, 설탕 5~6중량%, 땅콩버터 0.6~0.8중량%, 와인 1.2~1.5중량%, 소고기가루 0.6~0.9중량%인 것이 바람직하다.In addition, the vegetable is 12 to 18% by weight, 14 to 18% by weight of onion, 1 to 2% by weight of celery, 1.0 to 1.5% by weight of garlic, 0.5 to 1.0% by weight of cabbage, based on the total weight of citrus tonkatsu sauce composition Sauce additives are 7-8% by weight ketchup, 4-7% by weight tomato paste, 5-8% by weight Usta sauce, 5.5-7.0% by weight roasted flour, 5-6% by weight sugar, peanuts It is preferable that they are 0.6-0.8 weight% of butter, 1.2-1.5 weight% of wine, and 0.6-0.9 weight% of beef powder.

또한, 상기 30∼40 중량%의 감귤 농축액과 함께 2.0∼3.0 중량%의 사과즙 및 향신료를 넣어 저열에서 끓이는 것이 바람직하다.In addition, it is preferable to put 2.0 to 3.0% by weight of apple juice and spices together with the 30 to 40% by weight of citrus concentrate and to boil at low heat.

상기한 본 발명의 목적들을 원활히 달성하기 위한 본 발명에 따른 감귤 돈까스 소스의 제조 방법은, 야채 27∼35중량%를 압력솥을 이용해 1∼3시간동안 가열하는 단계와, 상기 가열된 야채를 믹서기로 믹서화하여 여과시키는 단계와, 상기 여과된 야채를 감귤 농축액 30∼40 중량%를 넣고 3∼5시간 저열(低熱)에서 가열하여 감귤 돈까스 소스 원액을 제조하는 단계와, 상기 감귤 돈까스 소스 원액에 다시 소스 첨가물 25∼33중량%을 넣어서 15분∼30분동안 가열해서 감귤 돈까스 소스를 완성하는 단계로 이루어지는 것을 특징으로 한다.Method for producing a citrus tonkatsu sauce according to the present invention for smoothly achieving the objects of the present invention, the step of heating 27 to 35% by weight of vegetables for 1 to 3 hours using a pressure cooker, and the heated vegetables in a blender Mixing and filtering the mixture, adding 30-40 wt% of the citrus concentrate to the citrus concentrate, and heating at low heat for 3 to 5 hours to prepare a citrus tonkatsu sauce stock solution, and again to the citrus tonkatsu sauce stock solution. 25 to 33% by weight of the source additives, characterized in that the heating step for 15 to 30 minutes to complete the citrus tonkatsu sauce.

여기서, 상기 감귤 돈까스 소스의 완성 단계 후에는, 완성된 감귤 돈까스 소스를 진공 포장용 파우치 필름 포장기에 투입하여 포장한 다음 물에 30분∼1시간동안 침지하였다가 꺼내 방냉 처리하는 단계를 더 포함함이 바람직하다.Here, after the step of completing the citrus tonkatsu sauce, the packaged by filling the completed citrus tonkatsu sauce in a vacuum packaging pouch film packing machine and then immersed in water for 30 minutes to 1 hour and then taken out to cool the treatment. desirable.

이상 설명한 바와 같이, 본 발명에 따른 감귤 돈까스 소스 조성물 및 그 제조방법에 의하면, 감귤과 야채를 주원료로 일정 비율 배합함으로써 맛이 깊고 부드러운 동시에 영양이 풍부할 뿐만 아니라, 1회용 파우치 제품으로 포장하여 제조됨으로써, 장기 보관이 가능하면서도 가정에서도 손쉽게 조리하여 일류레스토랑에서 느낄 수 있는 맛을 즐길 수 있는 효과가 있다.As described above, according to the citrus tonkatsu sauce composition and the method for producing the same according to the present invention, by mixing a ratio of citrus fruits and vegetables as a main ingredient, the taste is not only deep, soft and rich in nutrition, but also packed in a disposable pouch product. By doing so, it is possible to store for a long time, but can also be easily cooked at home to enjoy the taste that can be felt at first-class restaurants.

이하, 본 발명이 속하는 기술 분야에서 통상의 지식을 가진 자가 본 발명을 용이하게 실시할 수 있을 정도로 본 발명의 바람직한 실시예를 상세히 설명하기로 한다.Hereinafter, preferred embodiments of the present invention will be described in detail so that those skilled in the art can easily implement the present invention.

먼저, 본 발명에 따른 감귤 돈까스 소스 조성물은 감귤 농축액과 야채를 주원료로 하며, 감귤 농축액은 바람직하게는 30~40중량%, 더욱 바람직하게는 32~38중량%, 가장 바람직하게는 33~34중량%, 야채는 바람직하게는 27~35중량%, 더욱 바람직하게는 28~32중량%, 가장 바람직하게는 29~31중량%로 구성된다. First, the citrus tonkatsu sauce composition according to the present invention is a citrus concentrate and vegetables as the main raw material, the citrus concentrate is preferably 30 to 40% by weight, more preferably 32 to 38% by weight, most preferably 33 to 34% by weight %, Vegetables are preferably composed of 27 to 35% by weight, more preferably 28 to 32% by weight, most preferably 29 to 31% by weight.

또한, 소스의 특성을 제공하기 위한 소스 첨가물은 바람직하게는 25-33중량%, 더욱 바람직하게는 27~32중량%, 가장 바람직하게는 28~31중량%이다.In addition, the source additive for providing the properties of the source is preferably 25-33% by weight, more preferably 27-32% by weight, most preferably 28-31% by weight.

여기서, 상기한 감귤 농축액은 통상 감귤 쥬스에 사용되는 감귤 농축액을 사용함이 바람직하며, 상기 감귤 농축액에 부가하여 사과 과즙을 미량(바람직하게는 2.0-3.0 중량%, 가장 바람직하게는 2.80 중량%) 첨가할 수도 있으며, 그 외의 과일로 파일애플, 딸기, 포도, 바나나, 토마토 등의 과일 퓨레나 과즙을 미량 첨가할 수도 있다. 아울러, 과일에 부가하여 겨자, 계핏가루, 레몬필, 카레가루, 카르다몸, 커민, 파프리카, 후춧가루 등의 향신료도 미량 포함될 수도 있다.Here, the citrus concentrate is preferably used as a citrus concentrate usually used in citrus juice, and in addition to the citrus concentrate is added a small amount of apple juice (preferably 2.0-3.0 wt%, most preferably 2.80 wt%) Other fruits may be added with fruit puree juice such as pile apples, strawberries, grapes, bananas and tomatoes. In addition to the fruit, a small amount of spices such as mustard, cinnamon powder, lemon peel, curry powder, cardamom, cumin, paprika and pepper powder may also be included.

또한, 상기한 야채로는 당근, 양파, 샐러리, 마늘, 양배추 등이 포함될 수 있다. 이때, 본 발명에 따른 감귤 돈까스 전체 중량에 대해 당근 12~18중량%, 양파 14~18중량%, 샐러리 1~2중량%, 마늘 1.0~1.5중량%, 양배추 0.5~1.0중량%가 바람직하다.In addition, the vegetables may include carrots, onions, celery, garlic, cabbage and the like. At this time, the carrot 12-18% by weight, onions 14-18% by weight, celery 1-2% by weight, garlic 1.0-1.5% by weight, cabbage 0.5-1.0% by weight relative to the total weight of citrus tonkatsu according to the present invention.

아울러, 상기한 소스 첨가물로는 케찹, 토마토페스트, 우스타 소스, 볶은 밀가루, 설탕, 땅콩버터, 와인, 소고기가루 등일 수 있으며, 이러한 소스 첨가물은 제품의 조직감을 보다 향상시킬 뿐만 아니라, 기호에 따라 부합되는 맛과 향을 가미(加味)할 수 있게 한다.In addition, the above source additives may be ketchup, tomato pests, Usta sauce, roasted wheat flour, sugar, peanut butter, wine, beef flour, etc., these sauce additives not only improve the texture of the product, but also according to the taste It helps to add flavor and aroma.

이때, 본 발명에 따른 감귤 돈까스 전체 중량에 대해 케찹 7~8중량%, 토마토페스트 4~7중량%, 우스타 소스 5~8중량%, 볶은 밀가루 5.5~7.0중량%, 설탕 5~6중량%, 땅콩버터 0.6~0.8중량%, 와인 1.2~1.5중량%, 소고기가루 0.6~0.9중량%가 바람직하다.At this time, the total weight of citrus tonkatsu according to the present invention ketchup 7-8% by weight, tomato paste 4-7% by weight, 5-8% by weight of saucer sauce, roasted flour 5.5-7.0% by weight, sugar 5-6% by weight, Peanut butter 0.6-0.8% by weight, wine 1.2-1.5% by weight, beef powder 0.6-0.9% by weight is preferred.

실시예 1Example 1

당근 14.08 중량%, 양파 14.08중량%, 샐러리 1.1중량%, 마늘 1.4중량%를 압력솥을 이용해 약 2시간동안 가열하고, 이를 믹서기로 믹서화하여 여과과정을 거친 후, 감귤 농축액 33.8 중량%, 사과즙 2.8중량%를 넣고 약 4시간동안 저열(低熱)(30∼65ㅀC)에서 가열하고, 다시 소스 첨가물로서 케찹 7.04중량%, 토마토페스트 4.20 중량%, 우스타소스 6.47중량%, 볶은 밀가루 6.47중량%, 설탕 5.6중량%, 땅콩버터 0.7중량%, 와인 1.40중량%, 소고기가루 0.7중량%을 넣어서 20분동안 100ㅀC에서 끓여서 감귤 돈까스 소스를 제조하였다.Carrot 14.08% by weight, onion 14.08% by weight, celery 1.1% by weight, garlic 1.4% by weight using a pressure cooker heated for about 2 hours, blended with a blender and filtered, 33.8% by weight of citrus concentrate, apple juice 2.8 Add weight percent and heat at low heat (30-65 degrees C) for about 4 hours, again 7.04% by weight ketchup, 4.20% by weight tomato paste, 6.47% by weight sauce, 6.47% by weight roasted wheat flour, Sugar 5.6% by weight, peanut butter 0.7% by weight, wine 1.40% by weight, beef powder 0.7% by weight boiled at 100 ° C for 20 minutes to prepare a citrus pork cutlet sauce.

실시예 2Example 2

당근 13.08 중량%, 양파 13.08중량%, 양배추 0.7중량%를 압력솥을 이용해 약 1시간동안 가열하고, 이를 믹서기로 믹서화하여 여과과정을 거친 후, 감귤 농축액 32.8 중량%, 사과즙 2.8중량 %, 배즙 1.00 중량%를 넣고 약 3.5시간동안 저열(低熱)에서 가열하고, 다시 소스 첨가물로서 케찹 7.04중량%, 토마토페스트 4.2중량%, 우스타소스 6.47중량%, 볶은 밀가루 6.47중량%, 설탕 5.6중량%, 땅콩버터 0.7중량%, 와인 1.4중량%, 소고기가루 0.7중량%을 넣어서 30분동안 100ㅀC에서 끓여서 감귤 돈까스 소스를 제조하였다.Carrots 13.08% by weight, onions 13.08% by weight, cabbage 0.7% by weight using a pressure cooker for about 1 hour, and blended with a blender and filtered, 32.8% by weight citrus concentrate, 2.8% by weight apple juice, 1.00 Add the weight% and heat at low heat for about 3.5 hours, and again, 7.04% by weight ketchup, 4.2% by weight tomato paste, 6.47% by weight sauce, 6.47% by weight roasted flour, 5.6% by weight sugar, peanut butter 0.7% by weight, 1.4% by weight of wine, 0.7% by weight of beef powder was boiled at 100 ° C for 30 minutes to prepare a citrus tonkatsu sauce.

실시예 3Example 3

당근 15.08 중량%, 양파 15.08중량%, 샐러리 1.1중량%를 압력솥을 이용해 약 1시간동안 가열하고, 이를 믹서기로 믹서화하여 여과과정을 거친 후, 감귤 농축액 30.08 중량%, 사과즙 2.8중량%, 향신료(후춧가루) 1중량%를 넣고 약 3시간동안 저열(低熱)에서 가열하고, 다시 소스 첨가물로서 케찹 7.04중량%, 토마토페스트 6.47중량%, 우스타소스 6.47중량%, 볶은 밀가루 6.47중량%, 설탕 5.6중량%, 땅콩버터 0.7중량%, 와인 1.4중량%, 소고기가루 0.7중량%을 넣어서 30분동안 100ㅀC에서 끓 여서 감귤 돈까스 소스를 제조하였다.15.08 wt% carrots, 15.08 wt% onions, 1.1 wt% celery are heated for about 1 hour using an autoclave, blended with a blender and filtered, then 30.08 wt% citrus concentrate, 2.8 wt% apple juice, spices ( Add 1% by weight of black pepper powder and heat at low heat for about 3 hours, and again, 7.04% by weight ketchup, 6.47% by weight tomato paste, 6.47% by weight sauce, 6.47% by weight roasted wheat flour, 5.6% by weight sugar. , Peanut butter 0.7% by weight, wine 1.4% by weight, beef powder 0.7% by weight boiled at 100 ℃ for 30 minutes to prepare a citrus pork cutlet sauce.

실시예 4Example 4

당근 14.08 중량%, 양파 14.08중량%, 양배추 0.7중량%를 압력솥을 이용해 약 1시간동안 가열하고, 이를 믹서기로 믹서화하여 여과과정을 거친 후, 감귤 농축액 30.8 중량%, 사과즙 2.8중량%, 향신료(파프리카) 1중량%를 넣고 약 3시간동안 저열(低熱)에서 가열하고, 다시 소스 첨가물로서 케찹 7.04중량%, 토마토페스트 4.2중량%, 우스타소스 6.47중량%, 볶은 밀가루 6.47중량%, 설탕 5.6중량%, 땅콩버터 0.6중량%, 와인 1.3중량%, 소고기가루 0.8중량%을 넣어서 30분동안 100ㅀC에서 끓여서 감귤 돈까스 소스를 제조하였다.Carrots 14.08% by weight, onions 14.08% by weight cabbage 0.7% by weight using a pressure cooker for about 1 hour, and blended with a blender and filtered, 30.8% by weight citrus concentrate, 2.8% by weight apple juice, spices ( Add 1% by weight of paprika and heat at low heat for about 3 hours, and again add 7.04% by weight ketchup, 4.2% by weight tomato paste, 6.47% by weight sauce, 6.47% by weight roasted wheat flour, and 5.6% by weight sugar. , Peanut butter 0.6% by weight, wine 1.3% by weight, beef powder 0.8% by weight boiled at 100 ℃ for 30 minutes to prepare a citrus pork cutlet sauce.

실시예 5Example 5

당근 14.08 중량%, 양파 14.08중량%, 양배추 0.5중량%, 마늘 1.0중량%를 압력솥을 이용해 약 2시간동안 가열하고, 이를 믹서기로 믹서화하여 여과과정을 거친 후, 감귤 농축액 32.8 중량%, 사과즙 2.5중량%, 향신료(파프리카) 1중량%를 넣고 약 3시간동안 저열(低熱)에서 가열하고, 다시 소스 첨가물로서 케찹 7.2중량%, 토마토페스트 4.51중량%, 우스타소스 6.48중량%, 볶은 밀가루 6.38중량%, 설탕 5.64중량%, 땅콩버터 0.63중량%, 와인 1.2중량%, 소고기가루 0.6중량%을 넣어서 30분동안 100ㅀC에서 끓여서 감귤 돈까스 소스를 제조하였다.Carrot 14.08% by weight, onion 14.08% by weight, cabbage 0.5% by weight, garlic 1.0% by weight using a pressure cooker for about 2 hours, blended with a blender and filtered, and then 32.8% citrus concentrate, apple juice 2.5 Add 1% by weight, 1% by weight of spices (paprika), heat at low heat for about 3 hours, and again add 7.2% by weight of ketchup, 4.51% by weight of tomato paste, 6.48% by weight of mustard sauce, and 6.38% by weight of roasted flour. , 5.64 wt% sugar, 0.63 wt% peanut butter, 1.2 wt% wine, 0.6 wt% beef powder to boil at 100 ℃ for 30 minutes to prepare a citrus pork cutlet sauce.

상기 실시예 1 내지 실시예5에서 제조한 감귤 돈까스 소스 조성물에 대하여 동종업계의 전문가 20인에게 의뢰하여 5점 척도의 관능검사시험을 실시하였으며, 그 결과는 하기 표 1과 같다.The citrus tonkatsu sauce composition prepared in Examples 1 to 5 was commissioned by 20 experts in the same industry and subjected to a 5-point sensory test. The results are shown in Table 1 below.

표 1 TABLE 1

실시예1Example 1 실시예2Example 2 실시예3Example 3 실시예4Example 4 실시예5Example 5 향incense 4.94.9 4.74.7 4.64.6 4.74.7 4.94.9 조직감Organization 4.84.8 4.54.5 4.54.5 4.64.6 4.74.7 맛flavor 4.84.8 4.74.7 4.74.7 4.54.5 4.84.8 전체적인품질Overall quality 4.84.8 4.64.6 4.64.6 4.64.6 4.84.8

※ 척도(1: 아주나쁘다, 2. 나쁘다, 3. 보통이다, 4. 좋다, 5. 아주 좋다.)※ scale (1: very bad, 2. bad, 3. normal, 4. good, 5. very good)

상기 관능검사결과 실시예 1 내지 실시예 5는 그 맛과 향에서 약간의 차이는 있으나, 그 기호도에서 별다른 차이가 없고, 그 전체적인 품질에서 모두가 4.5이상으로 나타나고 있으므로, 통상의 일반적인 돈까스 소스를 적용한 것에 비해 품질이 전혀 떨어지지 않는 매우 좋은 제품이라 할 것이다.As a result of the sensory test, Examples 1 to 5 have a slight difference in taste and aroma, but there is no difference in the degree of preference, and since the overall quality is all expressed as 4.5 or more, the conventional general pork cutlet sauce is applied. It is a very good product that does not lose quality at all.

한편, 상기 실시예 1 내지 실시예 5에서 제조된 감귤 돈까스 소스 제품을 공지의 진공 포장용 파우치 필름 포장기(가장 바람직하게는 120g 1회용)에 투입하여 포장한 다음 대략 100℃ 물에 60분간 침지하였다가 꺼내 방냉 처리하여 파우치 제품으로 최종완성하게 된다.Meanwhile, the citrus tonkatsu sauce product prepared in Examples 1 to 5 was packaged in a well-known vacuum packaging pouch film packaging machine (most preferably 120 g disposable) and then immersed in water at approximately 100 ° C. for 60 minutes. It is taken out and cooled, and finally finished with a pouch product.

지금까지 본 발명에 따른 바람직한 구체예를 들어 본 발명을 상세히 설명하였으나, 이는 본 발명을 예증하기 위한 것일 뿐 본 발명을 제한하려는 것은 아니며, 당업자라면 본 발명의 영역으로부터 일탈하는 일 없이도 다양한 변화 및 수정이 가능함은 물론이나 이 또한 본 발명의 영역 내임을 유의하여야만 할 것이다.Although the present invention has been described in detail with reference to preferred embodiments according to the present invention, this is only for illustrating the present invention and is not intended to limit the present invention, and those skilled in the art can make various changes and modifications without departing from the scope of the present invention. It should be noted that this is possible as well as this is also within the scope of the present invention.

Claims (8)

야채 27∼35중량%를 압력솥을 이용해 1∼3시간 가열하고, 이를 믹서기로 믹서화하여 여과과정을 거친 후, 감귤 농축액 30∼40 중량%를 넣고 3∼5시간 저열(低熱)에서 가열하고, 다시 소스 첨가물 25∼33중량%을 넣어서 15분∼30분 끓여서 제조하는 것을 특징으로 하는 감귤 돈까스 소스 조성물.27 to 35% by weight of vegetables were heated for 1 to 3 hours using a pressure cooker, blended with a blender, filtered, and then, 30 to 40% by weight of citrus concentrate was added and heated at low heat for 3 to 5 hours, A citrus tonkatsu sauce composition, comprising 25 to 33% by weight of a sauce additive, boiled for 15 to 30 minutes. 제 1 항에 있어서,The method of claim 1, 상기 야채는 당근, 양파, 샐러리, 양배추, 마늘 중 적어도 어느 하나이며, 상기 소스 첨가물로는 케찹, 토마토페스트, 우스타 소스, 볶은 밀가루, 설탕, 땅콩버터, 와인, 소고기가루 중 적어도 어느 하나인 것을 특징으로 하는 감귤 돈까스 소스 조성물.The vegetable is at least one of carrots, onions, celery, cabbage, garlic, and the source additives are at least one of ketchup, tomato fest, wusta sauce, roasted flour, sugar, peanut butter, wine, beef flour Citrus tonkatsu sauce composition. 제 2 항에 있어서,The method of claim 2, 상기 야채는 감귤 돈까스 소스 조성물 전체 중량에 대해 당근 12~18중량%, 양파 14~18중량%, 샐러리 1~2중량%, 마늘 1.0~1.5중량%, 양배추 0.5~1.0중량%이고, 상기 소스 첨가물은 감귤 돈까스 소스 조성물 전체 중량에 대해 케찹 7~8중량%, 토마토페스트 4~7중량%, 우스타 소스 5~8중량%, 볶은 밀가루 5.5~7.0중량%, 설탕 5~6중량%, 땅콩버터 0.6~0.8중량%, 와인 1.2~1.5중량%, 소고기가루 0.6~0.9중량%인 것을 특징으로 하는 감귤 돈까스 소스 조성물.The vegetable is 12 to 18% by weight, 14 to 18% by weight of onion, 1 to 2% by weight of celery, 1.0 to 1.5% by weight of garlic, 0.5 to 1.0% by weight of cabbage, based on the total weight of citrus tonkatsu sauce composition, the sauce additive Silver Citrus Pork Cutlet Sauce Composition 7-8% by weight, tomato paste 4-7%, Usta sauce 5-8%, roasted flour 5.5-7.0%, sugar 5-6%, peanut butter 0.6 Citrus tonkatsu sauce composition, characterized in that ~ 0.8% by weight, wine 1.2-1.5% by weight, beef powder 0.6-0.9% by weight. 제 1 항에 있어서,The method of claim 1, 상기 30∼40 중량%의 감귤 농축액과 함께 2.0∼3.0 중량%의 사과즙 및 향신료를 넣어 저열에서 끓이는 것을 특징으로 하는 감귤 돈까스 소스 조성물.Citrus tonkatsu sauce composition, characterized in that boiled at low heat by putting 2.0 to 3.0% by weight of apple juice and spices with the 30 to 40% by weight citrus concentrate. 야채 27∼35중량%를 압력솥을 이용해 1∼3시간동안 가열하는 단계와,Heating 27 to 35% by weight of vegetables for 1 to 3 hours using a pressure cooker, 상기 가열된 야채를 믹서기로 믹서화하여 여과시키는 단계와,Filtering the heated vegetables by blending with a blender, and 상기 여과된 야채를 감귤 농축액 30∼40 중량%를 넣고 3∼5시간 저열(低熱)에서 가열하여 감귤 돈까스 소스 원액을 제조하는 단계와,Preparing the citrus tonkatsu sauce stock solution by heating the filtered vegetables in 30-40 wt% citrus concentrate and heating at low heat for 3 to 5 hours; 상기 감귤 돈까스 소스 원액에 다시 소스 첨가물 25∼33중량%을 넣어서 15분∼30분동안 가열해서 감귤 돈까스 소스를 완성하는 단계로 이루어지는 것을 특징으로 하는 감귤 돈까스 소스의 제조 방법.Method of producing a citrus tonkatsu sauce, characterized in that to add a 25 to 33% by weight of the sauce additive to the tangerine tonkatsu sauce stock solution to heat for 15 to 30 minutes to complete the citrus tonkatsu sauce. 제 5 항에 있어서,The method of claim 5, 상기 감귤 돈까스 소스의 완성 단계 후에는, 완성된 감귤 돈까스 소스를 진공 포장용 파우치 필름 포장기에 투입하여 포장한 다음 물에 30분∼1시간동안 침지하였다가 꺼내 방냉 처리하는 단계를 더 포함하는 것을 특징으로 하는 감귤 돈까스 소스의 제조 방법. After the completion step of the citrus tonkatsu sauce, the finished citrus tonkatsu sauce is packed into a vacuum packaging pouch film packing machine, and then immersed in water for 30 minutes to 1 hour and then taken out and cooled. Method of making citrus tonkatsu sauce. 제 5 항에 있어서,The method of claim 5, 상기 야채는 당근, 양파, 샐러리, 양배추, 마늘 중 적어도 어느 하나이며, 상기 소스 첨가물로는 케찹, 토마토페스트, 우스타 소스, 볶은 밀가루, 설탕, 땅콩버터, 와인, 소고기가루 중 적어도 어느 하나인 것을 특징으로 하는 감귤 돈까스 소스의 제조방법.The vegetable is at least one of carrots, onions, celery, cabbage, garlic, and the source additives are at least one of ketchup, tomato fest, wusta sauce, roasted flour, sugar, peanut butter, wine, beef flour Manufacturing method of citrus tonkatsu sauce. 제 5 항에 있어서,The method of claim 5, 상기 감귤 돈까스 소스 원액을 제조하는 단계에는 상기 30∼40 중량%의 감귤 농축액과 함께 2.0∼3.0 중량%의 사과즙 및 향신료를 넣어 저열에서 끓이는 것을 특징으로 하는 감귤 돈까스 소스의 제조방법.The method of preparing a citrus tonkatsu sauce is prepared by boiling 2.0 to 3.0% by weight of apple juice and spices together with the 30 to 40% by weight citrus concentrate and boiling at low heat.
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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101302596B1 (en) * 2011-12-29 2013-08-30 크라제 인터내셔날(주) Manufacturing method of vegetables paste source for meat and paste source manufactured by that method
CN104323303A (en) * 2014-11-13 2015-02-04 河南农业职业学院 Method for making tomato beef stewed product
CN104824626A (en) * 2015-04-16 2015-08-12 陈小洁 Beef-tomato sauce
KR20200128311A (en) * 2019-05-03 2020-11-12 농업회사법인 주식회사 거인식품 Meat jam with peanut butter
KR20210066208A (en) * 2019-11-28 2021-06-07 김문순 Pork cutlet with Tangerine Extract and Method thereof

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100478122B1 (en) 2002-06-11 2005-03-24 이예나 Multi-purpose pork cutlet sauce

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101302596B1 (en) * 2011-12-29 2013-08-30 크라제 인터내셔날(주) Manufacturing method of vegetables paste source for meat and paste source manufactured by that method
CN104323303A (en) * 2014-11-13 2015-02-04 河南农业职业学院 Method for making tomato beef stewed product
CN104824626A (en) * 2015-04-16 2015-08-12 陈小洁 Beef-tomato sauce
KR20200128311A (en) * 2019-05-03 2020-11-12 농업회사법인 주식회사 거인식품 Meat jam with peanut butter
KR20210066208A (en) * 2019-11-28 2021-06-07 김문순 Pork cutlet with Tangerine Extract and Method thereof

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