KIM, JUNG MIKR,김정미,LEE, JEONG EUNKR,이정은,LEE, MI HEEKR,이미희
申请号：
KR1020150142495
公开号：
KR1016451380000B1
申请日:
2015.10.13
申请国别(地区):
KR
年份:
2016
代理人:
摘要：
The present invention relates to demi-glace using fermented vinegar and scorched rice, and a manufacturing method thereof. More specifically, the present invention relates to demi-glace using fermented vinegar and scorched rice, and a manufacturing method thereof, which use a scorched rice thickener instead of butter and wheat flour, wherein the scorched rice thickener is manufactured by mixing scorched rice and water in a volume ratio of 1:1-3 to obtain a mixture, boiling the mixture for 5-40 minutes, and grinding the same. Accordingly, the bad smell and taste of meat in the demi-glace are reduced, and the demi-glace has increased palatability caused by the specific savory flavor of scorched rice. Furthermore, the demi-glace uses natural fermented vinegar and thus has enhanced functionality. The demi-glace comprises 10-25% of a scorched rice thickener, 50-60% of brown stock, 2-10% of fermented vinegar, and 20-35% of ground tomato or a ground mixture composed of tomato and another vegetable or fruit, with respect to the total volume of sauce ingredients.COPYRIGHT KIPO 2016본 발명은 발효초와 누룽지를 이용한 데미글라스 소스 및 그 제조방법에 관한 것으로, 보다 상세하게는 누룽지와 물을 부피비 1:1~3 비율로 혼합하여 5-40분간 끓인 후 분쇄하여 제조된 누룽지 농후제를 버터와 밀가루를 대신함으로서, 육류에서 나는 이취미의 감소, 특유의 구수한 향미로 인한 기호성 증가 및 천연발효초를 사용하여 기능성을 향상시킨 발효초와 누룽지를 이용한 데미글라스 소스 및 그 제조방법에 관한 것이다.
