경희대학교 산학협력단;UNIVERSITY-INDUSTRY COOPERATION GROUP OF KYUNG HEE UNIVERSITY
发明人:
LEE, JONG PILL,이종필,CHOI, SOO KEUN,최수근,YOUN, KWANG SUP,윤광섭
申请号：
KR1020110069638
公开号：
KR1020120137194A
申请日:
2011.07.13
申请国别(地区):
KR
年份:
2012
代理人:
摘要：
PURPOSE: A producing method of brown sauce using collagen as a thickener is provided to improve the functionality of the sauce, and to use the collagen instead of roux. CONSTITUTION: A producing method of brown sauce using collagen comprises the following steps: roasting 10-50 parts of beef bones by weight at 200-300 deg. C for 30 minutes-3 hours； roasting 5-22 parts of flavoring vegetables by weight at 200-300 deg. C for 10 minutes-1 hour； mixing water, the roasted beef bones, and the roasted flavoring vegetables, and heating to obtain brown stock； roasting 100 parts of beef bones by weight at 200-300 deg. C for 20-40 minutes； boiling the roasted beef sinew with water for 3-12 hours to obtain gelatin； and mixing 77-82wt% of brown stock, 8-10wt% of gelatin, and 10-13wt% of tomato paste, and boiling the mixture at 80-90 deg. C for 20-40 minutes.본 발명은 갈색육수에 젤라틴 및 토마토 페이스트를 첨가하고 가열하여 제조하는 브라운소스의 제조방법에 관한 것이다.본 발명에 따르면 농후제로 루를 사용하지 않아 건강에 유익하고, 품질이 최적화된 브라운소스를 제조할 수 있다.
