KR100645092B1 - Method for grilling the ribs of pork using red wine and the grilled ribs of pork thereof - Google Patents

Method for grilling the ribs of pork using red wine and the grilled ribs of pork thereof Download PDF

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KR100645092B1
KR100645092B1 KR1020040049784A KR20040049784A KR100645092B1 KR 100645092 B1 KR100645092 B1 KR 100645092B1 KR 1020040049784 A KR1020040049784 A KR 1020040049784A KR 20040049784 A KR20040049784 A KR 20040049784A KR 100645092 B1 KR100645092 B1 KR 100645092B1
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juice
ribs
pork
pork ribs
red wine
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KR1020040049784A
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KR20060000813A (en
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안영규
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안영규
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10General methods of cooking foods, e.g. by roasting or frying

Abstract

본 발명은 레드와인을 이용한 돼지갈비 굽는 방법 및 그 돼지갈비구이에 관한 것으로, 좀 더 상세하게는 본 발명은 참숯불 위에서 전혀 양념되지 않은 통돼지갈비에 굵은 소금을 돼지갈비 1kg 당 30~70g을 뿌린 후, 레드와인과 사과즙:파인애플즙의 4~7:3~6(w/w) 혼합과즙을 7~9:1~3(v/v)의 비로 혼합한 혼합액을 돼지갈비 1 kg 당 30~40 mL를 갈비속이 완전히 익을 때까지 스프레이하여 굽거나, The present invention relates to a method of baking pork ribs using red wine and roasted pork ribs, and more particularly, the present invention is 30 to 70 g of coarse salt per 1 kg of pork ribs which are not seasoned on charcoal fire. After sprinkling, mix red wine and apple juice: 4 ~ 7: 3 ~ 6 (w / w) juice of pineapple juice at a ratio of 7 ~ 9: 1 ~ 3 (v / v). Bake ~ 40 mL until the ribs are fully cooked, or
전혀 양념되지 않은 통돼지갈비에 굵은 소금을 돼지갈비 1kg 당 30~70g을 뿌린 후, 레드와인과 사과즙:파인애플즙의 4~7:3~6(w/w) 혼합과즙을 7~9:1~3(v/v)의 비로 혼합한 혼합액을 돼지갈비 1 kg당 10~20 mL를 겉표면이 익을 때까지 스프레이하여 초벌구이한 다음, 다시 상기 통돼지갈비를 먹기에 적당한 크기로 잘라 새로운 참숯불 위에서 상기 혼합액을 돼지갈비 1kg 당 10~30 mL를 갈비속이 완전히 익을 때까지 스프레이하여 재벌구이하는 것을 특징으로 하는 돼지갈비의 굽는 방법 및 그 돼지갈비구이에 관한 것이다. Sprinkle 30 to 70 g per 1 kg of pork ribs with coarse salt on whole pork ribs that have not been seasoned, then mix red wine and apple juice: 4-7: 3-6 (w / w) juice of pineapple juice 7-9: 1. Mix the mixed solution at a ratio of ˜3 (v / v), spray 10 ~ 20 mL per kg of pork ribs until the surface is ripe, and roast it first, then cut the pork pork ribs into a suitable size to eat. It relates to a grilling method of pork ribs and roasted pork ribs, characterized in that the mixture is sprayed until 10 ~ 30 mL per 1 kg of pork ribs until the ribs are fully ripe.
돼지갈비, 레드와인, 과즙, 굽는 방법Pork ribs, red wine, juice, how to bake

Description

레드와인을 이용한 돼지갈비 굽는 방법 및 그 돼지갈비구이{Method for grilling the ribs of pork using red wine and the grilled ribs of pork thereof}Method for grilling the ribs of pork using red wine and the grilled ribs of pork else}

본 발명은 레드와인을 이용한 돼지갈비 굽는 방법 및 그 돼지갈비구이에 관한 것으로, 더욱 상세하게는 본 발명은 참숯불 위에서 전혀 양념되지 않은 통돼지갈비에 굵은 소금을 돼지갈비 1kg 당 30~70g을 뿌린 후, 레드와인과 사과즙:파인애플즙의 4~7:3~6(w/w) 혼합과즙을 7~9:1~3(v/v)의 비로 혼합한 혼합액을 돼지갈비 1 kg 당 30~40 mL를 갈비속이 완전히 익을 때까지 스프레이하여 굽거나, The present invention relates to a method for baking pork ribs using red wine and roasted pork ribs. More specifically, the present invention is sprinkled with 30 to 70 g of coarse salt per 1 kg of pork ribs, which is not seasoned on charcoal fire. Afterwards, red wine and apple juice: 30 ~ 1 kg of pork ribs mixed with a mixture of 4-7: 3-6 (w / w) of pineapple juice in a ratio of 7-9: 1-3 (v / v) Bake 40 mL by spraying until the ribs are fully cooked, or

전혀 양념되지 않은 통돼지갈비에 굵은 소금을 돼지갈비 1kg 당 30~70g을 뿌린 후, 레드와인과 사과즙:파인애플즙의 4~7:3~6(w/w) 혼합과즙을 7~9:1~3(v/v)의 비로 혼합한 혼합액을 돼지갈비 1 kg당 10~20 mL를 겉표면이 익을 때까지 스프레이하여 초벌구이한 다음, 다시 상기 통돼지갈비를 먹기에 적당한 크기로 잘라 새로운 참숯불 위에서 상기 혼합액을 돼지갈비 1kg 당 10~30 mL를 갈비속이 완전히 익을 때까지 스프레이하여 재벌구이하는 것을 특징으로 하는 돼지갈비의 굽는 방법 및 그 돼지갈비구이에 관한 것이다.Sprinkle 30 to 70 g per 1 kg of pork ribs with coarse salt on whole pork ribs that have not been seasoned, then mix red wine and apple juice: 4-7: 3-6 (w / w) juice of pineapple juice 7-9: 1. Mix the mixed solution at a ratio of ˜3 (v / v), spray 10 ~ 20 mL per kg of pork ribs until the surface is ripe, and roast it first, then cut the pork pork ribs into a suitable size to eat. It relates to a grilling method of pork ribs and roasted pork ribs, characterized in that the mixture is sprayed until 10 ~ 30 mL per 1 kg of pork ribs until the ribs are fully ripe.

돼지갈비는 보통 양념하여 굽는 것이 일반적인데, 이와 같이 양념한 돼지갈비구이는 주재료인 간장 또는 고추장을 비롯한 여러 가지 양념 및 조미료의 강한 맛과 향으로 인하여 돼지고기 고유의 맛을 즐기지 못하고 쉽게 질리게 되는 단점이 있다. 뿐만 아니라 돼지갈비를 미리 양념액에 재어놓게 되면 석쇠로 굽는 경우 양념액이 자꾸 숯불로 떨어지기 때문에 고기 굽는 시간이 늘어나 육질이 질겨지고 비린내가 나며 맛이 떨어지게 되는 문제점이 있으며, 오랫동안 양념액에 재어놓을 경우에는 오히려 너무 연해져서 씹는 맛이 없게 되기도 한다. 그 외에도 양념한 돼지갈비는 각종 첨가된 양념으로 인하여 먹고 나면 속이 더부룩하고 소화도 잘 되지 않는 단점도 있다. Pork chops are usually grilled with seasoning, and the marinated pork ribs are easily fed and eaten easily due to the strong taste and flavor of various seasonings and seasonings such as soy sauce or red pepper paste, the main ingredients. There is this. In addition, when the pork ribs are already marinated in the marinade solution, the marinade will continue to fall on charcoal when grilled, and the meat grilling time will increase, resulting in meaty, fishy and tasteless, and long-term marinade. If you put it, it may become too soft and not chew. In addition, seasoned pork ribs are bloated and digestible due to various added seasonings.

따라서 본 발명은 상기와 같은 종래의 문제점을 해결하기 위해 안출된 것으로서, 본 발명의 목적은 양념되지 않은 통돼지갈비를 참숯불에서 굵은 소금 및 레드와인과 혼합과즙의 혼합액만을 스프레이 처리하여 구움으로써, 조직감이 좋고 돼지고기 고유의 맛을 비린내 없이 즐길 수 있는 담백한 돼지갈비구이를 제공하는 한편, 기름기가 제거되어 소화시키는데 부담이 없고, 또한 은은한 향, 색 및 단맛과 신맛의 조화 등이 부여되어 식욕을 촉진시킬 수 있는 새로운 돼지갈비의 굽는 방법을 제공하려는데 있다. Therefore, the present invention has been made to solve the conventional problems as described above, the object of the present invention by roasting the uncooked whole pork ribs by spraying only the mixed solution of coarse salt and red wine and mixed fruit juice in a charcoal fire, It provides a light roasted pork ribs with a good texture and enjoys the unique taste of pork without fishy, while eliminating the burden of digestion due to the removal of grease. Also, it is given the harmony of color, sweetness and sour taste. It is to provide a new way of baking pork ribs that can be promoted.

상기 목적에 따라 본 발명이 제공하는 돼지갈비 굽는 방법은 참숯불 위에 석쇠를 놓고 전혀 양념되지 않은 통돼지갈비를 올려놓은 후, 굵은 소금을 돼지갈비 1kg 당 30~70g을 뿌리고, 레드와인과 사과즙:파인애플즙의 4~7:3~6(w/w) 혼합과즙을 7~9:1~3(v/v)의 비로 혼합한 혼합액을 돼지갈비 1 kg 당 30~40 mL를 갈비속이 완전히 익을 때까지 스프레이하여 굽는 것을 특징으로 한다. Pork ribs roasting method provided by the present invention according to the above object is placed on the charcoal fire and put the whole pork ribs not seasoned, sprinkled with coarse salt 30 ~ 70g per 1kg pork ribs, red wine and apple juice: Mix 4 ~ 7: 3 ~ 6 (w / w) fruit juice of pineapple juice in 7 ~ 9: 1 ~ 3 (v / v) ratio and mix 30 ~ 40 mL per kg of pork ribs. It is characterized by baking until sprayed.

또는 본 발명이 제공하는 돼지갈비 굽는 방법은 참숯불 위에 석쇠를 놓고 전혀 양념되지 않은 통돼지갈비를 올려놓은 후, 굵은 소금을 돼지갈비 1kg 당 30~70g을 뿌리고, 레드와인과 사과즙:파인애플즙의 4~7:3~6(w/w) 혼합과즙을 7~9:1~3(v/v)의 비로 혼합한 혼합액을 돼지갈비 1 kg당 10~20 mL를 겉표면이 익을 때까지 스프레이하여 초벌구이한 다음, 다시 상기 통돼지갈비를 먹기에 적당한 크기로 잘라 새로운 참숯불 위에서 상기 혼합액을 돼지갈비 1kg 당 10~30 mL를 갈비속이 완전히 익을 때까지 스프레이하여 재벌구이하는 것을 특징으로 한다.Or the method of baking pork ribs provided by the present invention put the grilled pork ribs on top of charcoal fire, then sprinkled with coarse salt 30 ~ 70g per 1kg of pork ribs, red wine and apple juice: pineapple juice Mix 4 ~ 7: 3 ~ 6 (w / w) juice with 7 ~ 9: 1 ~ 3 (v / v) and spray 10 ~ 20 mL per kg of pork ribs until the surface is ripe After the first roasting, and cut again to a suitable size to eat the pork pork ribs on the new charcoal fire characterized in that the mixture is sprayed to 10 ~ 30 mL per 1kg pork ribs until the ribs are fully cooked to roast chaebol.

본 발명에서는 일반적으로 양념된 돼지갈비를 사용하는 것과 달리 전혀 양념되지 않은 통돼지갈비를 사용하며, 참숯불에서 굵은 소금과 레드와인 및 혼합과즙의 혼합액만을 이용하여 굽는 것을 특징으로 한다.In the present invention, unlike the use of seasoned pork ribs in general, using a whole pork ribs that are not seasoned at all, characterized in that grilled using only a mixture of coarse salt and red wine and mixed juice in a charcoal fire.

본 발명에서 굵은 소금은 자연산 굵은 소금으로 돼지갈비 1kg 당 30~70g을 사용하며, 참숯불에 돼지갈비를 올려놓은 후 바로 상기 갈비의 앞·뒷면에 골고루 뿌려준다.In the present invention, the coarse salt is a natural coarse salt using 30 ~ 70g per 1kg of pork ribs, and evenly sprinkled on the front and back of the ribs immediately after placing the pork ribs on charcoal fire.

본 발명에서 사용되는 레드와인은 알코올 함량 10도 내지 13도인 것으로서, 바람직하게는 알코올 함량 11도 또는 12도, 가장 바람직하게는 알코올 함량 11도인 것을 사용한다. 이는 육질을 부드럽게 해주고, 고기의 잡냄새를 제거하며, 돼지갈비에 레드와인의 풍부하고 독특한 향 및 색을 부여하여 후각·시각적으로 식욕을 촉진시키는 역할을 한다.Red wine used in the present invention has an alcohol content of 10 degrees to 13 degrees, preferably an alcohol content of 11 degrees or 12 degrees, and most preferably an alcohol content of 11 degrees. This softens the meat, removes the smell of meat, and gives the pork ribs a rich and unique flavor and color of red wine, which stimulates appetite visually and visually.

본 발명에서 사용되는 과즙은 사과즙:파인애플즙의 4~7:3~6(w/w) 혼합과즙으로, 바람직하게는 5:5(w/w) 혼합과즙이며, 상술한 레드와인의 기능을 상승적으로 보완하는 것이다. 즉, 상기 혼합과즙은 육질을 더욱 더 부드럽게 하고, 레드와인과 함께 돼지고기 고유의 맛에 단맛, 신맛 등을 적절히 조화시켜 담백하면서도 깔끔한, 맛의 깊이가 있는 돼지갈비구이를 제공하게 한다. 이 때, 상기 과즙은 사과즙 및 파인애플즙 뿐만 아니라 레몬즙, 키위즙, 배즙, 귤즙 등 다른 것들을 혼합 사용하여도 무방하다. The juice used in the present invention is a 4-7: 3-6 (w / w) mixed juice of apple juice: pineapple juice, preferably a 5: 5 (w / w) mixed juice, and the function of the red wine described above It is a complementary complement. In other words, the mixed fruit juice is more soft and smooth, and the red wine with the sweetness, sour taste and the like in harmony with the unique taste of pork to provide a light but clean, deep-fried pork ribs. At this time, the juice may be used not only apple juice and pineapple juice but also lemon juice, kiwi juice, pear juice, tangerine juice and the like.

상기 레드와인과 혼합과즙의 혼합비율은 바람직하게는 7~9:1~3(v/v), 가장 바람직하게는 8:2(v/v)의 비율이 좋으며, 상기 레드와인 및 혼합과즙의 혼합액을 돼지갈비 1 kg당 30~40 mL를 갈비속이 완전히 익을 때까지 계속 스프레이하여 사용한다.The mixing ratio of the red wine and the mixed juice is preferably a ratio of 7-9: 1-3 (v / v), most preferably 8: 2 (v / v), and the ratio of the red wine and mixed juice Continue to mix the mixture with 30-40 mL per kg of pork ribs until the ribs are fully cooked.

이와 같이 양념에 해당하는 상기 혼합액을 굽는 도중 계속 스프레이 처리함으로써, 자칫 굽는 과정에서 질겨지거나 오랜 숙성으로 인하여 너무 연해질 수 있는 육질의 조직감을 적절히 조절할 수 있으며, 양념이 아닌 돼지고기 고유의 맛을 제대로 즐길 수 있으면서도 레드와인 및 과즙의 향, 맛 등이 은은하게 첨가되어 식욕이 보다 촉진되는 담백하고 깔끔한 맛의 돼지갈비구이를 제공할 수 있게 된다. 또한, 굽는 도중 양념액이 숯불로 떨어질 염려가 없어 석쇠로 굽기가 용이하고 제시간에 맛있는 고기를 즐길 수 있다.In this way, by continuously spraying the mixed solution corresponding to the seasoning, it is possible to properly adjust the texture of the meat, which may become too soft due to long-term aging, or become tired during the baking process, and properly taste the unique taste of pork rather than seasoning. While enjoying it, the aroma and taste of red wine and fruit juice are added lightly to provide a simple and clean taste of pork ribs that promotes appetite. In addition, there is no fear that the condiments will fall into charcoal during baking, making it easy to bake with grill and enjoy delicious meat on time.

한편 본 발명은 참숯불을 사용하는데, 이로 인하여 돼지갈비의 기름기 및 비 린내를 제거하고, 레드와인에 의한 향을 더욱 높여주며, 부차적으로 살균효과까지도 부여할 수 있다. On the other hand, the present invention uses a charcoal fire, thereby removing the greasy and non-linin of pork ribs, further enhance the aroma by red wine, and may additionally impart a sterilization effect.

본 발명이 제공하는 또다른 돼지갈비 굽는 방법은 레드와인과 사과즙:파인애플즙의 4~7:3~6(w/w) 혼합과즙을 7~9:1~3(v/v)의 비로 혼합한 혼합액을 돼지갈비 1 kg당 10~20 mL를 돼지갈비의 겉표면이 익을 때까지 스프레이하여 초벌구이한 다음, 다시 상기 통돼지갈비를 먹기에 적당한 크기로 잘라 새로운 참숯불 위에서 상기 혼합액을 돼지갈비 1 kg당 10~30 mL를 갈비속이 완전히 익을 때까지 스프레이하여 재벌구이하는 것을 특징으로 한다. Another method of baking pork ribs provided by the present invention is a red wine and apple juice: 4-7: 3-6 (w / w) mixed juice of pineapple juice mixed in a ratio of 7-9: 1-3 (v / v) Spray a mixture of 10-20 mL per kg of pork ribs until the outer surface of the pork ribs is ripe and roast. Then, cut the pork pork ribs into a size suitable for eating pork ribs. 10 ~ 30 mL per kg until the ribs are fully cooked, characterized in that the chaebol roasting.

상기와 같이 돼지갈비를 겉표면이 익을 정도로 초벌구이한 후 먹기에 적당한 크기로 잘라 재벌구이하게 되면, 레드와인 및 과즙의 혼합액이 더욱 효과적으로 돼지갈비 내에 침투하게 되고, 또한 돼지갈비가 더욱 골고루 익게 되어 보다 맛있는 돼지갈비구이를 제공할 수 있게 된다.As described above, when the pork ribs are grilled so that the outer surface ripens, and then cut into pieces suitable for eating, the mixture of red wine and juice is more effectively penetrated into the pork ribs, and the pork ribs are cooked evenly. Delicious pork ribs can be provided.

이하, 본 발명의 구성을 실시예를 들어 보다 자세히 설명하나, 하기 실시예는 본 발명을 설명하기 위한 것으로 본 발명이 이에 한정되는 것은 아니다.Hereinafter, the configuration of the present invention will be described in more detail with reference to Examples, but the following Examples are provided to illustrate the present invention, but the present invention is not limited thereto.

[실시예 1: 레드와인 및 혼합과즙의 혼합비에 따른 관능검사][Example 1: Sensory test according to the mixing ratio of red wine and mixed juice]

사과 2kg 및 파인애플 2kg을 각각 껍질을 벗기고 착즙기로 짜서 즙을 만든 후 500g 씩 혼합·교반하여 혼합과즙 1kg을 제조하였다. 그 다음 알코올함량 11도인 레드와인과 상기 혼합과즙을 각각 하기 표 1과 같은 비율로 분무기에 넣고 교반하여 혼합액 A, B, C, D, E 및 F를 100mL 씩 제조하였다. Peel off 2kg of apples and 2kg of pineapple, and squeeze them with a juicer to make juice, and then mix and stir 500 g each to prepare 1 kg of mixed fruit juice. Then, the red wine having an alcohol content of 11 degrees and the mixed juice were put into the sprayer in the ratios as shown in Table 1 below, and stirred to prepare 100 mL of mixed solutions A, B, C, D, E and F.

참숯불 위에 석쇠를 놓고 전혀 양념되지 않은 통돼지갈비 3kg을 올려놓은 후 상기 돼지갈비의 앞·뒷면에 굵은 소금 120g을 골고루 뿌리고, 상기 각 혼합액 100mL를 갈비속이 완전히 익을 때까지 분무기로 계속 스프레이하여 구웠다.Place the grill on top of charcoal fire and put 3kg of uncooked whole pork ribs, then sprinkle 120g of coarse salt on the front and back of the pork ribs, and continue to spray 100mL of each mixture with spray until the ribs are fully cooked. .

상기 결과 얻어진 돼지갈비구이를 대상으로 10대 내지 50대 남녀 각 10명씩 50명을 무작위로 선발하여 관능검사를 실시하였다. 평가항목은 맛, 향, 색, 조직감의 4항목으로 하였으며, 평가방법은 그 기준을 아주 좋다(5점), 좋다(4점), 보통(3점), 나쁘다(2점), 아주 나쁘다(1점)로 하는 5점 비교 척도법을 사용하였다. 결과는 각 패널들이 최종적으로 응답한 점수를 합산한 평균치를 구하였으며, 하기 표 2에 나타내었다.The results of the sensory test were carried out by randomly selecting 50 persons, each of 10 men and women in their teens to fifties. The evaluation items were four items of taste, aroma, color, and texture, and the evaluation method was very good (5 points), good (4 points), normal (3 points), bad (2 points), and very bad ( 5-point comparative scale method (1 point) was used. The results were obtained by averaging the sum of the scores of the panels finally responding, and are shown in Table 2 below.

레드와인 및 혼합과즙의 혼합비율Mixing ratio of red wine and mixed juice 혼합액Mixed solution AA BB CC DD EE FF 레드와인(mL) (11도)Red wine (mL) (11 degrees) 5050 6060 7070 8080 9090 100100 혼합과즙(mL) (사과즙:파인애플즙=5:5(w/w))Mixed fruit juice (mL) (apple juice: pineapple juice = 5: 5 (w / w)) 5050 4040 3030 2020 1010 00

관능검사 결과Sensory test result AA BB CC DD EE FF flavor 3.03.0 3.43.4 4.54.5 4.94.9 4.44.4 2.82.8 incense 3.13.1 3.43.4 4.34.3 4.54.5 4.24.2 3.23.2 color 2.92.9 3.53.5 4.44.4 4.74.7 4.54.5 4.14.1 조직감Organization 3.03.0 3.43.4 4.44.4 4.74.7 4.44.4 3.43.4

상기 결과에서 알 수 있듯이, 본 발명의 돼지갈비구이는 레드와인과 혼합과 즙 간의 혼합비율이 7~9:1~3(v/v)인 경우에 맛, 향, 색, 조직감에 있어서 우수한 결과를 나타내었으며, 특히, 8:2(v/v)의 혼합비율의 경우에 가장 뛰어난 결과를 보여주었다.As can be seen from the above results, roasted pork ribs of the present invention has excellent results in taste, aroma, color, and texture when the mixing ratio between red wine and juice and juice is 7-9: 1-3 (v / v). In particular, the most excellent result was obtained for the mixing ratio of 8: 2 (v / v).

[실시예 2: 레드와인의 알코올 함량에 따른 관능검사][Example 2: Sensory test according to the alcohol content of red wine]

상기 실시예 1과 동일한 방법으로 실시하되, 다만 레드와인을 알코올 함량이 각각 9도, 10도, 11도, 12도, 13도, 14인 것으로 하고, 상기 레드와인 및 혼합과즙의 혼합비율을 8:2(v/v)로 하여 제작한 혼합액 100mL를 사용하여 실시하였으며, 그 결과 얻어진 각 돼지갈비구이를 대상으로 실시예 1과 동일한 방법의 관능검사를 실시하였다. 그 결과를 하기 표 3에 나타내었다. In the same manner as in Example 1, except that the red wine has an alcohol content of 9 degrees, 10 degrees, 11 degrees, 12 degrees, 13 degrees, and 14, respectively, and the mixing ratio of the red wine and the mixed juice is 8 100 mL of the mixed solution prepared as: 2 (v / v) was used, and the resulting sensory tests were carried out in the same manner as in Example 1 for each of the resulting roasted pork ribs. The results are shown in Table 3 below.

관능검사 결과Sensory test result 알코올 함량Alcohol content 9도9 degrees 10도10 degrees 11도11 degrees 12도12 degrees 13도13 degrees 14도14 degrees flavor 3.43.4 3.93.9 4.94.9 4.24.2 3.83.8 3.53.5 incense 3.23.2 4.04.0 4.84.8 4.34.3 4.14.1 3.53.5 color 3.43.4 4.14.1 4.84.8 4.04.0 3.53.5 2.72.7 조직감Organization 3.33.3 4.04.0 4.84.8 4.24.2 3.83.8 3.23.2

상기 표 3에서 알 수 있듯이, 레드와인은 알코올 함량 10도 내지 13도인 것을 사용하였을 경우에 맛, 향, 색 및 조직감에 있어서 좋은 결과를 나타내었으며, 특히 알코올 함량 11도를 사용하였을 경우에 4.8 또는 4.9라는 현저히 높은 점수를 보여주었다.As can be seen in Table 3, red wine showed good results in taste, aroma, color and texture when alcohol content of 10 degrees to 13 degrees was used, in particular, when using alcohol content of 11 degrees or 4.8 or A 4.9 score was significantly higher.

[실시예 3: 과즙간의 혼합비에 따른 관능검사]Example 3: Sensory test according to the mixing ratio between the juice

상기 실시예 1과 동일한 방법으로 실시하되, 다만 혼합과즙을 제조함에 있어서 사과즙:파인애플즙을 각각 1000g:0g(1), 300g:700g(2), 400g:600g(3), 500g:500g(4), 600g:400g(5), 700g:300g(6), 800g:200g(7), 0g:1000g(8)으로 혼합하였으며, 레드와인과 상기 각 혼합과즙을 8:2(v/v)의 비로 혼합한 혼합액 100mL를 사용하였다. 그 결과 얻어진 각 돼지갈비구이를 대상으로 실시예 1과 동일한 방법의 관능검사를 실시하였으며, 상기 관능검사 결과를 하기 표 4에 나타내었다.In the same manner as in Example 1, except that in preparing a mixed juice, apple juice: pineapple juice 1000g: 0g (1), 300g: 700g (2), 400g: 600g (3), 500g: 500g (4 ), 600g: 400g (5), 700g: 300g (6), 800g: 200g (7), 0g: 1000g (8), and mixed red wine with each juice of 8: 2 (v / v) 100 mL of the mixed solution mixed by ratio was used. As a result, a sensory test of the same method as in Example 1 was performed on each obtained pork ribs, and the sensory test results are shown in Table 4 below.

관능검사 결과Sensory test result 혼합과즙Mixed Juice (1)(One) (2)(2) (3)(3) (4)(4) (5)(5) (6)(6) (7)(7) (8)(8) flavor 3.23.2 3.73.7 4.34.3 4.94.9 4.54.5 4.24.2 3.83.8 2.92.9 incense 3.43.4 3.93.9 4.34.3 4.54.5 4.44.4 4.24.2 3.73.7 3.13.1 color 3.33.3 3.93.9 4.54.5 4.74.7 4.54.5 4.34.3 3.93.9 3.23.2 조직감Organization 3.33.3 3.83.8 4.44.4 4.74.7 4.44.4 4.24.2 3.83.8 3.13.1

상기 표 4에서 알 수 있듯이, 사과즙:파인애플즙을 400g:600g 내지 700g:300g, 즉 4~7:3~6(w/w)의 비로 혼합한 혼합과즙이 전체적으로 4점대의 좋은 점수를 얻었으며, 특히 5:5(w/w)의 비로 혼합하였을 때가 가장 좋은 결과를 보여주었다.As can be seen in Table 4, the apple juice: pineapple juice 400g: 600g to 700g: 300g, that is, the mixed juice mixed with a ratio of 4-7: 3-6 (w / w) obtained a good score of 4 points overall In particular, the best results were obtained when mixed at a ratio of 5: 5 (w / w).

[실시예 4: 과즙의 종류에 따른 관능검사]Example 4: Sensory test according to the type of juice

상기 실시예 1과 동일한 방법으로 실시하되, 다만 혼합과즙을 이루는 과즙의 종류를 하기 표 5와 같이 달리하고, 레드와인 및 하기 표 5에 따른 혼합과즙을 8:2(v/v)의 비율로 혼합하여 얻은 혼합액 100mL를 사용하였으며, 그 결과 얻어진 각 돼지갈비구이를 대상으로 실시예 1과 동일한 방법의 관능검사를 실시하였다. 그 관능검사 결과를 하기 표 6에 나타내었다.In the same manner as in Example 1, except that the kind of juice consisting of mixed juice as shown in Table 5 below, red wine and mixed juice according to Table 5 in a ratio of 8: 2 (v / v) 100 mL of the mixed solution obtained by mixing was used, and the sensory test of the same method as in Example 1 was performed on each of the resulting roasted pork ribs. The sensory test results are shown in Table 6 below.

혼합과즙을 이루는 과즙의 종류Types of fruit juices aa bb cc dd ee ff gg 사과즙Apple juice 사과즙Apple juice 사과즙Apple juice 사과즙Apple juice 파인애플즙Pineapple Juice 파인애플즙Pineapple Juice 파인애플즙Pineapple Juice 파인애플즙Pineapple Juice 키위즙Kiwi Juice 배즙Pear juice 레몬즙Lemon juice 키위즙Kiwi Juice 배즙Pear juice 레몬즙Lemon juice

관능검사 결과Sensory test result aa bb cc dd ee ff gg flavor 4.84.8 4.14.1 4.24.2 4.24.2 4.14.1 4.24.2 4.24.2 incense 4.64.6 4.04.0 4.14.1 4.14.1 4.34.3 4.34.3 4.34.3 color 4.74.7 4.24.2 4.24.2 4.24.2 4.34.3 4.34.3 4.24.2 조직감Organization 4.84.8 4.64.6 4.44.4 4.24.2 4.54.5 4.34.3 4.24.2

상기 표 6에서, 사과즙과 파인애플즙을 혼합한 혼합과즙의 경우가 맛, 향, 색 및 조직감에 있어서 가장 뛰어난 결과를 나타내긴 하였으나, 키위즙, 배즙, 레몬즙 등을 혼합 사용한 나머지의 경우에도 대체로 4점 초반대의 좋은 결과를 나타내어 어느 혼합과즙을 사용하더라도 큰 차이는 없을 것으로 판단되었다. In Table 6, although the mixed fruit juice of apple juice and pineapple juice showed the best results in taste, aroma, color, and texture, the kiwi juice, pear juice, lemon juice, etc. were generally mixed. Good results were found in the early 4 points.

[실시예 5: 굽는 방법에 따른 관능검사][Example 5: Sensory test according to the baking method]

시판 양념 돼지갈비구이에 대한 본 발명 돼지갈비구이의 우수성을 확인하기 위하여, 하기와 같이 돼지갈비를 본 발명이 제공하는 2가지 방법으로 굽고, 비교예로서 시판하는 양념액(제일제당, 백설햄 갈비양념 TM)을 100mL를 이용하여 돼지갈비를 12시간 숙성시켜 구운 다음, 그 결과 얻어진 각 돼지갈비구이에 대하여 실시예 1과 동일한 방법의 관능검사를 실시하였다. In order to confirm the superiority of the roasted pork ribs of the present invention to commercially seasoned pork ribs, roasted pork ribs by two methods provided by the present invention as follows, and commercially available seasoning liquid (Cheil Jedang, Baekseolham ribs) Marinated pork ribs were baked for 12 hours using 100 mL of seasoning TM), and the resulting sensory tests were carried out in the same manner as in Example 1 for each of the resulting pork ribs.

① 실시예 1과 동일한 방법으로 실시하되, 알코올 함량 11도인 레드와인 80mL에 사과즙 및 파인애플즙의 5:5(w/w) 혼합과즙을 20mL 첨가하여 제조한 혼합액 100mL를 사용하여 돼지갈비구이 A를 얻었다.① Perform the same method as in Example 1, using roasted pork ribs A using 100mL of the mixed solution prepared by adding 20mL of apple juice and pineapple juice 5: 5 (w / w) mixed fruit juice to 80mL red wine with an alcohol content of 11 degrees Got it.

② 상기 ①과 동일한 방법으로 실시하되, 참숯불 위에 석쇠를 놓고 전혀 양념되지 않은 통돼지갈비 3kg을 올려놓은 후, 상기 돼지갈비의 앞·뒷면에 굵은 소금 120g을 골고루 뿌리고, 레드와인과 사과즙:파인애플즙의 5:5(w/w) 혼합과즙을 8:2(v/v)로 혼합한 혼합액 100mL 중 40mL를 겉표면이 익을 때까지 분무기로 계속 스프레이하여 구운 다음, 상기 초벌구이한 통돼지갈비를 먹기에 좋은 크기로 적당히 자르고 새로 바꾼 참숯불 위에서 나머지 혼합액 60mL를 갈비속이 완전히 익을 때까지 계속 스프레이하여 재벌구이함으로써 돼지갈비구이 B를 얻었다.② Do the same method as the above ①, put the grill on the charcoal fire, put the whole pork ribs 3kg un seasoned, sprinkle evenly with 120g coarse salt on the front and back of the pork ribs, red wine and apple juice: pineapple 40 mL of 100 mL mixture of juice mixed with 5: 5 (w / w) juice and 8: 2 (v / v) juice was continuously sprayed with a sprayer until the surface was ripened, and then the roasted pork ribs were prepared. Roasted pork rib B was obtained by slicing to a size suitable for eating and continuously spraying the remaining 60 mL of the mixed solution on the newly changed charcoal fire until the ribs are fully cooked.

③ 시판하는 돼지갈비 양념액을 구입하여 돼지갈비를 12시간 숙성시킨 후 참숯불 위에서 구워 돼지갈비구이 C를 얻었다. ③ purchased commercial pork ribs seasoned pork ribs for 12 hours and baked on charcoal fire to obtain a pork ribs C.

그 관능검사 결과를 하기 표 7에 나타내었다.The sensory test results are shown in Table 7 below.

관능검사 결과Sensory test result AA BB CC flavor 4.54.5 4.84.8 3.43.4 incense 4.74.7 4.94.9 3.03.0 color 4.44.4 4.54.5 3.53.5 조직감Organization 4.54.5 4.84.8 2.82.8

상기 표 7에서 알 수 있듯이, 본 발명 방법에 따라 구워진 돼지갈비구이가 맛, 향, 색 및 조직감의 모든 항목에서 일반 양념돼지갈비구이에 비해 월등히 좋은 결과를 나타내었으며, 특히 조직감의 경우, 본 발명의 돼지갈비구이는 A, B 모두 너무 연하지도, 질기지도 않아 적절히 씹는 맛을 즐길 수 있는 것으로 조사되었다. 한편, 본 발명이 제공하는 2개의 방법 중에서는 초벌구이한 후 재벌구이하는 방법(B)이 좀 더 좋은 결과를 나타내었다. As can be seen in Table 7, the roasted pork ribs baked according to the method of the present invention showed much better results than the roasted pork ribs in general in all items of taste, aroma, color and texture, especially in the case of texture, Grilled pork ribs of A and B are neither too soft nor chewy, so it is found that they can enjoy the proper chewing taste. Meanwhile, among the two methods provided by the present invention, the method (B) for roasting chaebol after roasting first showed a better result.

이상 상기 실시예를 통하여 명백히 설명한 바와 같이, 본 발명은 양념되지 않은 통돼지갈비를 참숯불에서 굵은 소금 및 레드와인과 혼합과즙의 혼합액만을 스프레이 처리하여 구움으로써, 조직감이 좋고 돼지고기 고유의 맛을 비린내 없이 즐길 수 있는 담백한 돼지갈비구이를 제공하는 한편, 기름기가 제거되어 소화시키는데 부담이 없고, 또한 은은한 향, 색 및 단맛과 신맛의 조화 등이 부여되어 식욕을 촉진시킬 수 있는 새로운 돼지갈비의 굽는 방법을 제공하므로 식품산업상 매우 유용한 발명인 것이다.As described clearly through the above embodiment, the present invention by roasting the uncondimented whole pork ribs by spraying only the mixed solution of coarse salt and red wine and mixed juice in a charcoal fire, the texture is good and the unique taste of pork The new grilled pork ribs, which are lightly grilled pork ribs that can be enjoyed without fishy taste, are not burdened with digestion due to the elimination of grease, and are provided with a delicate aroma, color, sweetness and sourness. It is a very useful invention in the food industry because it provides a method.

Claims (4)

  1. 레드와인과 과일즙을 이용하여 고기를 굽는 방법에 있어서,In the method of grilling meat using red wine and fruit juice,
    참숯불 위에 석쇠를 놓고 전혀 양념되지 않은 통돼지갈비를 올려놓은 후, 굵은 소금을 돼지갈비 1kg 당 30~70g을 뿌리는 단계; 및Placing the grill on the charcoal fire and put the whole seasoned pork ribs, then sprinkling 30 ~ 70g of coarse salt per 1kg of pork ribs; And
    알코올 함량이 11도인 레드와인과 사과즙:파인애플즙의 4~7:3~6(w/w) 혼합과즙을 7~9:1~3(v/v)의 비로 혼합한 혼합액을 돼지갈비 1 kg 당 30~40mL를 갈비속이 완전히 익을 때까지 스프레이하여 굽는 단계를 포함하는 것을 특징으로 하는 돼지갈비의 굽는 방법.Red wine and apple juice with an alcohol content of 11 degrees: 1 kg of pork ribs with a mixture of 4-7: 3-6 (w / w) juice of pineapple juice at a ratio of 7-9: 1-3 (v / v) Roasting pork ribs, characterized in that it comprises the step of spraying 30 ~ 40mL sugar until the ribs are fully ripe.
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KR20020067113A (en) * 2001-02-15 2002-08-22 성호용 Meat precocious method using grape wine
KR20020069592A (en) * 2001-02-26 2002-09-05 김은성 Meat processed goods for corpulence prevention and its a flavor
KR20030071670A (en) * 2003-07-19 2003-09-06 김효숙 Dressing materials for meat and the cooking method of a duck using that
KR20040022823A (en) * 2002-09-09 2004-03-18 김종대 Wild meat grilled dog meat (dog meat recipe)
KR100436279B1 (en) 2002-06-14 2004-06-16 김명숙 The baekseol sogalbijjim and the preparation method of thereof
KR100481164B1 (en) 2004-04-09 2005-04-07 주식회사 주원산오리 Smoking of duck meat with wine and that of manufacturing method

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KR20020069592A (en) * 2001-02-26 2002-09-05 김은성 Meat processed goods for corpulence prevention and its a flavor
KR100436279B1 (en) 2002-06-14 2004-06-16 김명숙 The baekseol sogalbijjim and the preparation method of thereof
KR20040022823A (en) * 2002-09-09 2004-03-18 김종대 Wild meat grilled dog meat (dog meat recipe)
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KR100481164B1 (en) 2004-04-09 2005-04-07 주식회사 주원산오리 Smoking of duck meat with wine and that of manufacturing method

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