The manufacturing method of Spicy Stir-fried Chicken sauce using the extract of Momordica charantia and Helianthus tuberosus

The present invention relates to a method of manufacturing a spicy stir-fried chicken sauce manufactured by mixing a mixed extract of Momordica charantia and Helianthus tuberosus, a Schisandra chinensis extract, a hydrangea tea prepared by brewing hydrangea leaves, oligosaccharide, refined rice wine...

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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 a mixed extract of Momordica charantia and Helianthus tuberosus, 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 for removing bitter taste of Momordica charantia. The spicy stir-fried chicken sauce manufactured according to the present invention do not increase blood sugar and is expected to have an antioxidant acitivity and an antihypertensive activity, since sugar and starch syrup are not added therein. 본 발명은 여주와 돼지감자의 혼합추출물과 여주의 쓴맛을 제거하기 위해 오미자 추출물과 수국잎을 우려내 만든 감로차 및 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 않을 뿐만 아니라 혈당을 낮출 수 있는 기능성을 기대할 수 있다.