KR100413115B1 - Method for preparing brown stock by high pressure cooking - Google Patents

Abstract

The present invention relates to a method for producing a broth for brown sauce by a high pressure heating method, the method including a high pressure heating of the broth for brown sauce using an autoclave. The method provided the broth for the brown sauce, which enables the preparation of the broth for the brown sauce in large quantities in a short time, and the nutrients, colors, and viscosities of the broth were improved.

Description

Manufacturing method of broth for brown sauce by high pressure heating method {METHOD FOR PREPARING BROWN STOCK BY HIGH PRESSURE COOKING}

The present invention relates to a method for producing broth for brown sauce by a high pressure heating method. Specifically, the present invention relates to a method for producing a broth for brown sauce by the high pressure heating method using an autoclave.

Sauces provide nutrients, taste and color in Western cuisine to enhance appetite and combine the ingredients together during the cooking process. Therefore, the sauce should be in harmony with the main dish, so if the main dish is white, provide a white sauce and brown if it is brown. In addition, simple dishes with nutritious sauces, nutritious dishes with simple sauces, colorful dishes with poor colors, strong sauces with weak dishes, and juicy and juicy sauces with lighter dishes Harmonize with main dishes [Choi, SK: Theory and Practice of Sauce, Hyung-Seul Publishing co., P. 41-43 (1991).

Sauce is very important in Western cuisine because it determines the taste, form and moisture content of the dish. Not only does it add to the flavor of the dish, but it also helps digestion and adds flavor, appearance and moisture to the dish. Therefore, sauces should not serve to subtract the characteristics of the main dish. That is, the smell of spices that overwhelms the taste of the dishes or the concentration of the sauce is too thin to reduce the taste of the main dish. Therefore, the concentration of the sauce should be moderate to cruising without lumping, and the color should be glossy [Jang, M. S .: Western cooking, Sin-Kwang Publishing co, p. 86-91 (1991) and Nha, Y. S: Modern Western Cookely, Pack-San Puvlishing, p. 218-223 (1995).

Basically, the sauce consists of broth and liaison, and a modified sauce is produced by the addition of other ingredients [Choi, S. K .: Theory and Practice of Sauce, Hyung-Seul Publishing co., P. 41-43 (1991). Therefore, all the components, such as wine, broth, subsidiary materials, must be combined well to get the deep taste of the sauce. To make the sauce the most delicious, you need a good base stock made from good ingredients. The sauce depends on the quality of the broth and the cooking is also determined by the sauce. The broth is simmered in cold water with the correct amount of spices, vegetables, meat, cattle or chicken bones in a standard recipe. Good broth is a process that requires time and devotion, which can be said to be precise quantities and devotion. In addition, the production method of the broth has a unique influence on the taste so that the process is not exposed by the expertise of each expert. In particular, broth is a cooking process that takes a lot of time to manufacture and requires more labor than its output.

The production process of broth that is used in the past is the form of sifting while adding the same amount of material 5 to 7 times repeatedly. However, there are no studies on whether the nutrients and tastes are the greatest concern after a few scientific trials, and there are no studies on other processes to improve the existing methods. In addition, the broth production process according to the conventional method has a big problem in that a long time is required. Due to the changing eating habits of the new generation, the industrial production of sauces is increasingly required.In order to enable the industrial production of sauces, industrial production is still possible despite the premise of industrial production of broth. The process of producing broth is not disclosed at all.

Accordingly, an object of the present invention is to provide a manufacturing method capable of industrially providing a broth for brown sauce, which is the basis of western cuisine, in a short time.

Another object of the present invention is to provide a production method capable of producing a large amount of broth for brown sauce by a high pressure heating method.

The present invention relates to a method for producing a broth for brown sauce (briefly, brown broth) by a high pressure heating method, wherein the method heats the broth for broth for brown sauce under high pressure for 1 to 6 hours, preferably 2 to 5 hours. It includes a step.

As used herein, the term "high pressure" refers to the pressure that an autoclave can usually achieve, and refers to a pressure of 30 to 300 atm, preferably 50 to 200 atm. At pressures in this range, the temperature inside the vessel typically reaches 110-200 ° C.

As used herein, the term "medium broth for brown sauce" refers to raw materials used in the preparation of broth for brown sauce, which are usually meat, bone, flavor vegetables, tomato and tomato paste, spices, wine, garlic, butter, Salad oils, seasonings and the like. At this time, the meat and beef bones are baked in the oven, vegetables, such as flavor vegetables, tomatoes and tomato paste is added to the autoclave filled with water after roasting by adding salad oil and garlic to the pan melted butter.

According to a preferred embodiment of the present invention, as a broth for brown sauce, for 10,000 ml of water, 200-450 g of beef, 200-450 g of beef bone, 105-270 g of anti-vegetables, 40-70 g of tomatoes, tomato paste 10 -30 g, spices 0.65-1.8 g, wine 5-15 cc, garlic 2-10 g, butter 1-5 g, salad oil 2-7 ml and seasoning 1-5 g, the color of the broth, The viscosity, reducing sugar content, amino nitrogen content, etc. were remarkably excellent.

Examples of flavor vegetables among the above ingredients include onions, celery, carrots, and the like. A preferred composition for maximizing flavor of broth is onion 50-150 g, celery 15-50 g, and carrots 40-70 g. Will be.

In addition, examples of the spice of the ingredients include thyme (thyme), pepper (pepper), tarragon (tyragon), the preferred composition of the spice is 0.3-1.0 g of thyme, pepper (preferably whole pepper) 0.1-0.2 g , Tarragon is added at a rate of 0.25-0.6 g.

The broth material for the brown sauce that can be used in the present invention may further include other meats such as chicken in addition to the above-described beef as meat, and may further include a laurel leaf to enhance taste and aroma. At this time, the chicken is added in an amount of 70-200 g per 10,000 ml of water. And laurel leaves are added in an amount of 1/3-1 leaf per 10,000 ml of water.

Hereinafter, the present invention will be described in more detail with reference to Examples, but these Examples are presented for the understanding of the present invention, and the scope of the present invention is not limited to these Examples.

Example

The bones and beef of the ingredients for making brown broth were made in the United States and purchased at the Majang-dong Livestock Market in Seoul. Vegetables were purchased from Mart (Gyeongju branch) as one of Nonghyup, butter from Seoul milk products (82% salt-free, milk fat), and spices from the Tourist Goods Center (Gyeongju).

Example 1

1-1) Ratio of materials and preparation of materials

Each material cost for preparing the brown broth is shown in Table 1, and they were prepared in the following manner.

The bone is cut into 6cm ~ 7cm, 5cm ~ 6cm, 3cm ~ 4cm in thickness, and the beef and chicken are cut into the same size, put together in a pan and put in an oven preheated at 250 ℃ for 2 hours. Ready to bake. Flavored vegetables (onions, celery, carrots), tomatoes, tomato paste, bay leaves and parsley stalks were prepared by adding salad oil and garlic to a butter-melted pan and then roasting until caramelization occurred.

1-2) Preparation of Brown Stock

A) Traditional Method

Sauce, beef, and vegetables prepared in a sauce container (12L aluminum), which is traditionally used to make brown broth, was boiled with 10 liters of water. The first 30 minutes were boiled over a high heat and continued to heat for 6 hours and 30 minutes on a light fire (92 ° C). After heating, the oil was filtered through a fine sieve to remove the solid oil, and stored in a container for freezing. Samples that were heated initially for a total of 7 hours were labeled as 1 day and heated in the same manner by adding evaporated water and fresh broth material. This was represented as a sample of two days, and a total of seven samples were prepared by repeating the method seven times. Samples repeated each time were filtered through a sieve and placed in a container for freezing and analyzed.

B) Manufacture by high pressure heating method

The autoclave was used to simplify the manufacturing process of the brown broth. The brown broth material having the same material ratio as in Table 1 was placed in an aluminum container and heated at 120 ° C. for 1-5 hours at 120 ° C. to give a final weight of 900 ml. . The brown broth thus obtained was filtered through a fine sieve and placed in a fixed container for freezing and analyzed.

Example 2

The broth was prepared in the same manner as in Example 1 by changing the material costs for preparing the brown broth as shown in Table 2.

Example 3

The stock solution was prepared in the same manner as in Example 1 by changing the material costs for preparing the brown broth as shown in Table 3.

General ingredient analysis, mineral content analysis, color, viscosity, reducing sugar and amino nitrogen content were measured using the broth obtained in Example 1, and the method and results are as follows.

General ingredient analysis

The general composition of brown broth prepared was analyzed by A.O.A.C. Analysis was performed according to the method (Official Method on Analysis of the Association of Official Analytical Chemists.Sidney Williams, 14th ed., The Association of Official Analytical Chemists, Inc., Virginia, U.S.A. (1984)). That is, moisture content was measured by 105 ° C atmospheric pressure drying, crude fat content was measured by Soxhlet extraction method, crude protein content by Kjeldahl method ash content by 550 ℃ incinerator method. Carbohydrate content was determined by subtracting the content of water, crude protein, crude fat and ash from 100.

Mineral analysis

Decomposition of samples for the mineral analysis of the prepared brown broth was carried out by A.O.A.C. Official Method on Analysis of the Association of Official Analytical Chemists.Sidney Williams, 14th ed., The Association of Official Analytical Chemists, Inc., Virginia, U.S.A. (1984). 15 g of the sample was placed in a batch crucible, preheated in a 105 ° C. drier, and the temperature was gradually raised and incubated in a 550 ° C. incinerator for 2 hours. After cooling to room temperature, 10 drops of deionized water was added to the agitated sample, and 3 ml of dilute nitric acid solution (concentrated nitric acid: distilled water = 1: 1) was added, followed by volatilization of nitric acid and complete drying, followed by hydrochloric acid (concentrated hydrochloric acid: distilled water = 1). : 1) 10 ml was slowly added to completely dissolve the ashed sample. This was filtered through filter paper (No. 6), and then used as a sample solution by applying 1% HCl to a 100 ml volumetric flask. Atomic Absorption Spectrophotometer (Perkin Elmer) was used to measure Na at 589 nm, K at 766.5 nm, Ca at 422.7 nm, Mg at 285.2 nm, and Fe at 248.3 nm. The concentration of the standard solution was prepared in five steps of 10, 20, 30, 40, and 50 ppb to prepare a standard calibration curve, and then the concentration of the sample was calculated. P was quantified by measuring the absorbance with a spectrometer using a molybdenum blue colorimetric method.

Chromaticity measurement

The chromaticity of the brown broth is measured by using a color and color difference meter (Model No. CT-310, Minolta Co., Japan). The values were changed as b, indicating the yellowness.

Viscosity measurement

Viscosity measurements of the prepared brown broth were performed by Likimani et al. (Likimani, TA, Sofos, JN and Harper, JM, Extrusion cooking of corn and soybean mix in presence of thermostable α-amylase, J. Food Sci ., 56 (1), 99 (1991)) was modified and measured. The Brookfield synchro-lectric viscometer (Model DV-I, USA) was used to store 200 mL of each sample in a 250 mL beaker, and then stirred at 25 ° C. for 1 minute to take a measurement. All samples were measured at 10 rpm with a # 1 spindle.

Reducing Sugar Content

Determination of the reducing sugar content of the sample by colorimetric method (Miller, GL, Use of dinitrosalicylic acid reagent for determination of reducing sugar, Anal.Chm ., 13, 436 (1959)) It was. 0.5 mL of the sample was taken in a test tube, 0.1 mL of 5N H ₂ SO ₄ was added thereto, and the resultant was heated in a boiling water bath for 20 minutes, and then cooled to room temperature. After neutralizing with 0.1 mL of 5N NaOH, 3 mL of DNS reagent was added thereto, the mixture was stirred well, and then reacted with boiling water for 5 minutes and cooled at room temperature. The absorbed solution was measured at 550 nm using an ultraviolet spectrometer (Hitachi, U-2000, Japan), and the standard curve was glucose.

Amino nitrogen content

5 g of the sample was taken and diluted to distilled water to 250 mL, and left at room temperature for 30 minutes to obtain A solution. 50 mL of A solution was taken, followed by dropping 3-4 drops of phenolphthalein indicator, followed by titration with 0.1 N NaOH. In this case, the end point is a point showing scarlet red. 20 mL of neutralized formalin (35-37%) was taken, and then 3-4 drops of phenolphthalein indicator were added thereto, and titrated to pH 8.5 with 0.1 N NaOH to prepare a B solution. When the solution B was agitated with the solution A, the sample solution disappeared, the solution was titrated with 0.1N NaOH and titrated as an end point.

General ingredient analysis

General ingredients according to the preparation method of the broth are shown in Table 4. The moisture content was high when prepared by the conventional method, but the protein and fat content were high in the samples prepared by the high pressure heating method. In comparison with the water content, the extracted solid content was estimated to be more than three times higher than that of traditional broth.

Mineral content

The mineral content of brown broth is shown in Table 5. In the preparation of broth by the traditional method, the mineral content was generally increased with the repetition of the material as the seal passed. That is, due to the content of the added beef bone, beef was found to increase gradually. (Kwon, HL: A Study of Food scientific properties for Brown sauce stock, Master of Science Thesis, Sungshin Women's University, 1990). The equivalent was 43.79 to 60.34 mg%. In this study, the most mineral was Na. The mineral content by the high pressure heating method tended to increase with heating time. However, the content of Na, K, Mg, Fe in the 4 hours heating broth was slightly higher than the 5 hours heating. In spite of the significantly lower amount of material compared to the conventional method, the mineral content of the stock by the high pressure heating method was not significantly different except for the content of Ca and Fe. The content of K and Mg was higher than the mineral content of the broth after 7 times of 5 hours high pressure heating, and the Fe content of 1 hour high pressure heating was better than that of 6 days. In contrast, the Ca content of the high-pressure heating content for 5 hours was lower than the mineral content of the first day. It is presumed that this is because the extraction of Ca is more eluted when heated at a relatively low temperature for a long time. The content of P was similar to that of 4 days of heating in the traditional method and 5 hours of high pressure heating in the broth. As a result, there was no significant difference in the mineral content of brown broth between the traditional method and the high pressure heating method.

Chromaticity

The color difference was remarkable according to the manufacturing process method (Table 6). Lightness was shown to be brighter by the traditional method, and a and b values of red and yellow color were stronger when manufactured by high pressure heating method (autoclave). In general, the color of the sample prepared by the traditional method is dark and dark, and the color of the sample prepared by the high pressure heating method is suitable for the broth for the brown sauce. Goo, BY: A Study of Heat transfer and Quality stability in Retort Pouch Curry sauce, Master of Science Thesis, Yonsei University, 1988 However, redness slightly increased and yellowness and brownness did not change. Chung, MS, Cha, HS, Koo, BR, Ahn, PU and Choi, CU, Determination of optimum sterilization condition for the production of retort pouched curry sauce, Korean J. Food Sci.Technol ., 23 (6) , 723-731 (1991) emphasized that the time setting is an important factor because the degradation of product quality is influenced by the extension of sterilization time rather than the sterilization temperature in setting the optimal sterilization conditions for the production of curry sauce as a retort pouch. Oh, K. S: Studies on the Processings of Sterilized Salt-Fermented Anchovy Sauces, 28 (6), 1038-1044 (1996)). L value, a value, b value and Δ E value were all lower than those of the experimental results. That is, as the degree of heat treatment of the heat treated sample increased, L value decreased while ΔE value increased, and the same results as in this experiment were obtained. Labuza et al. (Labuza, TP and Saltmarch, M. The nonenzymatic browning reaction as affected by water in foods.In "Water activity: Influence on food quality" Tockland, LB and Stewart, GF (eds.), Academic Press, New York, P.605, (1981) also reported that browning of dried foods was exceptionally high at temperatures above 35 ° C, with 35 ° C being the browning acceleration temperature. Spanier et al. (Spanier, AM, McMillin, KW and Miller, JA, Enzyme activity in beef: Effect of postmortem aging and end-point cooking temperature, J. Food Sci . 55: 318, (1990)). As amino acid is a flavor material and precursor for Maillard reaction, the phenomenon of color fading with time has been explained.

Viscosity

The viscosity of the brown broth according to the conventional method and the viscosity of the brown broth by the high pressure heating method are shown in Table 7. The viscosity gradually increased during the repeated heating extraction by the traditional method, and increased to 5 cps on day 7 to 12.5 cps on the 6th day of the previous day. It is estimated that the viscosity of the material is increased due to the change of physical properties as the components of each material are concentrated in the repeated heating extraction process. Samples prepared by the high pressure heating method showed a rather unusual aspect, and the viscosity was high when heated for 1 hour at high pressure, but gradually decreased and dropped to 7 cp at 4 hours of extraction, and then increased again at 9.50 cp after 5 hours of high pressure heating. Reached. In conclusion, the viscosity of the high-pressure heating extract for 5 hours was less than 12.5cp, which is the 7th day of the conventional method, but the high-temperature heating for 5 hours considering the superiority of extract amount, protein content, color, etc. It is judged that extraction is a preferred selection condition.

Reducing Sugar Content

The reducing sugar content gradually increased as it was repeated by the traditional method (Table 8). In the improved preparation method of Brown broth, the final reducing sugar content was reached within 1 hour under high pressure heating extraction. In general, the manufacturing method according to the traditional method is a strange six-hour immersion (simmering) at 92 ℃, a temperature lower than the high-temperature heating temperature 120 ℃ seems to proceed with the production of reducing sugar. Kim, YS: A Study of Chemical and Sensory Characteristics for Brown stock and sauce with Pig bone, Master of Science Thesis, Dankook University, 1997 It is reported that the reducing sugar content is higher, which is also related to the browning during baking in the oven, and thus the reducing sugar content and the browning are considered to be closely related. In other words, Brown's brown color is closely related to the Maillard reaction. Browning reactions occur by the interaction of reducing saccharides with free aldehyde or ketone groups or sugars that can be hydrolyzed to form reducing sugars and nitrogen compounds with amino groups such as amino acids, peptides, and proteins (Kim, DH: Food Chemistry, p. 307). , 547, 554, Tam-Goo-Dang, 1981). Therefore, as the content of reducing sugar increases, it is thought that more brown material of brown broth is formed.

Amino nitrogen content

Amino nitrogen content according to the preparation method is shown in Table 9. The amino nitrogen content was much higher when prepared by the high pressure heating method as the protein content. This is thought to be related to the high extraction of thermal decomposition products of proteins at high temperatures. In addition, as the heating time is longer, the amino nitrogen content is increased so that the content of the free amino acid is proportional to the heating time. Park, H. O. Lee, H. J: A Study on the Free Amino Acid and Minerals of Chicken Bone Extracts by Boiling time, 11 (3), 244 (1995). The study reported that the amino nitrogen content increased until the heating time reached 3 hours and then decreased after 4 hours. Cambero et al. (Cambero, MI, Seuss, I. and Honikel, KO, Flavor compounds of beef broth as affected by cooking temperature, J. Food Sci ., 57 (6): 1285 (1992)) Potential amino acids and ATP metabolites were eluted at higher temperatures. Spanier et al. (Spanier, AM, McMillin, KW and Miller, JA, Enzyme activity in beef: Effect of postmortem aging and end-point cooking temperature, J. Food Sci . 55: 318 , (1990)) The low molecular weight peptides began to increase, suggesting that temperature is an important factor in amino acid elution.

The above results are described for the broth obtained in Example 1, but in Example 2, the content of the material is rather low, so that general ingredient analysis, mineral content, color, viscosity, reducing sugar content, amino content, etc. Low, but gave better results than traditional methods. In addition, in the case of Example 3, the general component analysis, mineral content, color, viscosity, reducing sugar content, amino content, etc. were increased, and similarly, the results were superior to the conventional methods.

Brown broth is the color and viscosity of the main characteristics of the proper color and viscosity of the main dish to match well. Therefore, the color and viscosity of brown broth, which is the parent of brown sauce, are also very important. As a result, the nutrients, color, and viscosity of brown broth prepared by the improved method of high pressure heating method using autoclave were better than the conventional method. Brown meat broth by the traditional method is not only economically expensive in terms of supply and demand, but also requires a lot of manufacturing time, which is inefficient both in terms of time and labor. Therefore, the high-pressure heating method can be replaced in terms of color and viscosity, which is the nutritional and characteristic of brown broth, in terms of time reduction and quality improvement compared to the conventional method. .

Claims (5)

200-450 g beef, 200-450 g beef bone, 105-270 g antimicrobial, tomato 40-70 g, tomato paste 10-30 g, spices 0.65-1.8 g, wine 5-15 cc, garlic for 10,000 ml of water Adding the broth for brown sauce to the autoclave at a ratio of 2-10 g, butter 1-5 g, salad oil 2-7 ml and seasoning 1-5 g, and heating at high pressure for 1-6 hours. Method for producing a broth for brown sauce by the high-pressure heating method. The method according to claim 1, wherein the flavor vegetables have a composition of 50-150 g of onion, 15-50 g of celery and 40-70 g of carrot, wherein the spices are 0.3-1.0 g of thyme, 0.1-0.2 g of pepper, 0.25-0.6 of tarragon A production method characterized by having a composition of g. The method of claim 1, wherein the brown sauce broth material further comprises 70-200 g of chicken and laurel leaves 1/3 leaf. delete delete