The manufacturing method of spicy-roasted chicken sauce using the extract of Ecklonia cava grape skin and Schisandra chinensis

The present invention relates to a method of manufacturing a spicy stir-fried chicken sauce manufactured by mixing Ecklonia cava, a grape skin extract, a Schisandra chinensis extract, a hydrangea tea prepared by brewing hydrangea leaves, oligosaccharide, refined rice wine (cooking wine), garlic, oni...

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Bibliographische Detailangaben
1. Verfasser:	KIM, SUK JU
Format:	Patent
Sprache:	eng ; kor
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The present invention relates to a method of manufacturing a spicy stir-fried chicken sauce manufactured by mixing Ecklonia cava, a grape skin extract, a Schisandra chinensis extract, a hydrangea tea prepared by brewing hydrangea leaves, oligosaccharide, refined rice wine (cooking wine), garlic, onion, a curry powder, sodium glutamate, brewed soy sauce, ginger, and black pepper. The spicy stir-fried chicken sauce manufactured according to the present invention do not increase blood sugar and is expected to have an antioxidant activity and an antihypertensive activity, since sugar and starch syrup are not added therein. 본 발명은 감태와 포도 및 오미자 추출물, 수국잎을 우려내 만든 감로차, 올리고당, 청주(맛술), 마늘, 양파, 카레분, 글루탐산나트륨, 양조간장, 생강, 흑후추를 혼합하여 제조된 닭갈비 소스의 제조방법에 관한 것으로, 본 발명에 의해 제조된 닭갈비 소스는 설탕과 물엿을 첨가하지 않아 혈당을 높이지 않고 항산화 활성과 항고혈압 활성 등의 기능성을 기대 할 수 있다.