KR-102960315-B1 - Method for manufacturing seasoning sauce using lotus root and seasoning sauce manufactured by the same

Abstract

A method for preparing a seasoning sauce using lotus root comprises the steps of preparing lotus root water, preparing seasoning ingredients, and mixing the lotus root water and the seasoning ingredients in a weight ratio of 1:1, wherein the seasoning ingredients may include purified water, mixed soy sauce, corn syrup, minced garlic, sugar, red pepper powder, a food additive mixture, and a complex seasoning food.

Inventors

• 김재식

Assignees

• 주식회사 대광에프앤비

Dates

Publication Date

20260507

Application Date

20231205

Claims (4)

1. Steps for preparing lotus root water; Steps for preparing seasoning ingredients; and The method includes the step of mixing the lotus root water and the seasoning ingredients in a weight ratio of 1:1. The above seasoning ingredients include a complex seasoning food processed by mixing purified water, mixed soy sauce, corn syrup, minced garlic, sugar, red pepper powder, a food additive mixture containing L-sodium glutamate, and sugars, salt, spices, protein hydrolysate, yeast, or yeast extract. The step of preparing the above lotus root water is, Step of washing and cutting the lotus root; A step of drying cut lotus roots in the shade to prevent the destruction of mucin components by sunlight, reduce the astringent taste of tannins, and improve the body's absorption rate of lotus roots; A step of preparing lotus root water by adding 300 to 500 g of dried lotus root to 80 to 100 L of water and heating over high heat for 1 to 2 hours, followed by heating over low heat for 10 to 20 minutes; and The step of cooling the above lotus root water; is included, The step of mixing the above lotus root water and the above seasoning ingredients is, A step of adding 25 to 30 parts by weight of purified water, 10 to 13 parts by weight of mixed soy sauce, 15 to 25 parts by weight of corn syrup, and 4 to 7 parts by weight of minced garlic to 70 to 100 parts by weight of the lotus root water, and performing a first mixing in a mixer for about 30 minutes; A step of additionally adding 8 to 10 parts by weight of the sugar, 5 to 10 parts by weight of the red pepper powder, 1 to 2 parts by weight of the food additive mixture, and 2 to 3 parts by weight of the complex seasoning food to the first mixture mixed above, and performing a second mixing in a mixer for about 30 minutes; and A method for preparing a seasoning sauce using lotus root, characterized by including the step of aging the second mixed mixture at room temperature for 4 to 5 hours.
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4. A seasoning sauce characterized by being manufactured by the method of claim 1.

Description

Method for manufacturing seasoning sauce using lotus root and seasoning sauce manufactured by the same The present invention relates to a method for preparing a seasoning sauce and a seasoning sauce prepared thereby, and more specifically, to a method for preparing a seasoning sauce using lotus root and a seasoning sauce prepared thereby. The lotus is a perennial aquatic plant that grows in ponds or swamps in Korea and Siberia. In the past, lotus flowers were used for ornamental purposes and lotus leaves were used for tea and liquor, but in modern times, lotus roots, leaves, and flowers are widely used for food and medicine. In particular, lotus root is the part of the root stem that thickens at the end in the autumn and is used for food. It has been widely used since ancient times in traditional Korean medicine and folk medicine because it has a sweet and astringent taste and is neither cold nor hot in nature; when cooked into porridge and consumed regularly, it helps to dissolve blood clots, relieve neuralgia, rheumatism, fatigue, and recovery after illness, and is effective for people with weak stomachs and lungs or frequent diarrhea, as well as for stress, anxiety, hemorrhagic gastric ulcers, and gastritis. As such, lotus root has excellent utility value as an ingredient for functional foods related to the prevention of various adult diseases or for seasoning sauces. However, when using the above lotus root as an ingredient for a sauce, it is mainly used in powder form, or raw lotus root is cut or ground. In this case, there is a disadvantage of a strong astringent taste due to the tannin component contained in the lotus root. FIG. 1 is a flowchart illustrating a method for preparing a seasoning sauce using lotus root according to one embodiment of the present invention. Figure 2 is a flowchart illustrating the method of preparing lotus root water as illustrated in Figure 1. Figure 3 is a flowchart illustrating a method for mixing lotus root water and seasoning ingredients as shown in Figure 1. The present invention will be described in detail below with reference to the attached drawings. Since the present invention is susceptible to various modifications and may take various forms, specific embodiments are illustrated in the drawings and described in detail in the text. However, this is not intended to limit the present invention to the specific disclosed forms, and it should be understood that it includes all modifications, equivalents, and substitutions that fall within the spirit and scope of the present invention. Similar reference numerals have been used for similar components in the description of each drawing. In the attached drawings, the dimensions of the structures are shown enlarged compared to the actual dimensions for clarity of the present invention. Terms such as "first," "second," etc., may be used to describe various components, but said components should not be limited by said terms. These terms are used solely for the purpose of distinguishing one component from another. For example, without departing from the scope of the present invention, the first component may be named the second component, and similarly, the second component may be named the first component. The terms used in this application are used merely to describe specific embodiments and are not intended to limit the invention. The singular expression includes the plural expression unless the context clearly indicates otherwise. In this application, terms such as "comprising" or "having" are intended to specify the existence of the features, numbers, steps, actions, components, parts, or combinations thereof described in the specification, and should be understood as not precluding the existence or addition of one or more other features, numbers, steps, actions, components, parts, or combinations thereof. Unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as generally understood by those skilled in the art to which the present invention pertains. Terms such as those defined in commonly used dictionaries should be interpreted as having a meaning consistent with their meaning in the context of the relevant technology, and should not be interpreted in an ideal or overly formal sense unless explicitly defined in this application. FIG. 1 is a flowchart illustrating a method for preparing a seasoning sauce using lotus root according to an embodiment of the present invention, FIG. 2 is a flowchart illustrating a method for preparing lotus root water shown in FIG. 1, and FIG. 3 is a flowchart illustrating a method for mixing the lotus root water shown in FIG. 1 with seasoning ingredients. Referring to FIGS. 1 to 3, the method for preparing a seasoning sauce using the lotus root may include the step of preparing lotus root water (S110), the step of preparing seasoning ingredients (120), and the step of mixing the lotus root water and the seasoning ingredients (S130). 1