KR101030995B1 - Liquified sauce composition of soup of chopped beef with various condiments and method for preparing the same - Google Patents

Abstract

The present invention is stir roasted by mixing a solid or powder raw material and a liquid raw material of the Yukjangjang liquid sauce at a certain ratio without adding a thickener and stabilizer, homogeneous treatment, and then prepared by hot sterilization and a method for manufacturing the same It is related to, the yukjangjang liquid sauce prepared according to the method of the present invention is excellent in stability so that the oil and water separation phenomenon and quality deterioration does not occur even under long-term room temperature distribution conditions of more than 12 months by changing the homogeneous conditions in the composition and blending , You can manufacture Yukjangjang liquid sauce with excellent suspension stability when mixed with hot water. Also, after roasting of garlic and red pepper powder, it is added without any seasoning such as MSG. It has the advantage of reproducing the taste of soup as it is, and if you pour hot water without boiling it in 3 minutes It is able to reproduce in the gold cooked yukgaejang eolkeun unique, deep taste of the broth effects, would be very useful inventions the food industry.

Yukgaejang liquid sauce, oil-water separation, suspension stability, roasting process

Description

Liquified sauce composition of soup of chopped beef with various condiments and method for preparing the same}

The present invention relates to a yukjangjang liquid sauce composition and a method for manufacturing the same, and more specifically, stir-fry by mixing a solid or powder raw material and a liquid raw material of yukjangjang liquid sauce at a certain ratio without adding a thickener and stabilizer, and homogeneous After treating, the present invention relates to a yukjangjang liquid sauce prepared by high-temperature sterilization and a method of manufacturing the same.

With the recent development of the industry, the tendency of pursuing the simplification of eating habits is increasing day by day due to the increase of double income and single households. In response to the needs of convenience-oriented consumers, the food industry is releasing various ready-to-eat foods that can be cooked and consumed immediately. Rather than cooking foods that require a lot of time and ingredients, consumers' needs for food that can be readily prepared and consumed anytime, anywhere is increasing.

Most types of instant soup on the market are retort liquid soups or powdered soups. In connection with the related art, Korean Patent Application No. 10-1993-0019913 discloses a method for manufacturing an instant sand bone dwelling station, and Korean Patent Application No. 10-1991-0024686 "an instant sand bone dwelling station composition."

However, in the case of the retort liquid soup, there is a technical limitation in satisfying consumers' preferences due to the loss of texture and change of color as well as the deterioration of overall taste quality due to high temperature and high pressure treatment.

In addition, most existing instant soup products that taste soup with powdered soup cannot be excluded. The powdering process requires a variety of processing processes such as concentration and drying. There is also a limit to reproducing. These powdered soups have the disadvantage of not being able to meet the tendency of taste quality as well as the increasing tendency of consumers.

On the other hand, as a kind of instant soup as described above, efforts have been made to make instant food of Yukgaejang, a traditional food. Republic of Korea Patent Registration No. 10-0643398 "Highly concentrated concentrated salted yukjangjang" to be mixed with the main ingredients such as beef, mushrooms, sprouts, taro to make 88% by weight, and 12% of the total weight of water High salt concentrated yukjangjang prepared by taking a certain amount of high salt concentrated yukjangjang in a cauldron, and frozen and packed. The high salt concentrated yukjangjang of which the concentration of the concentrated salt is 1.5-2.5% is added by adding 2-3 times the concentration of water. -Highly concentrated concentrated salted yukgaejang which can be eaten by heating for 20 minutes is disclosed, and the Korean Patent Application No. 10-1993-0019917 "Method of manufacturing instant yukjang" beef, mushrooms, taro, fern, host sprouts and Place leek in 80-120 ℃ branched for 5 to 85 minutes in a mixed solution of minced garlic, red pepper powder and dextrin, and put them in a quadrangular container for 10-30 hours at -20- -30 ℃. Attach the powder soup mixed with beef concentrate, bone bone concentrate, salt, seasonings, seasonings and liquid paprika to dry block until the water content is 2-5% at -40 ℃, and boil for 1-3 minutes. It is a ready-to-eat instant yukjangjang that can be eaten immediately. The weight ratio of the finished product is 67-84wt% of lyophilized block, 14-28wt% of powder soup, and 2-5wt% of oily soup. It is easy to eat for 1 to 3 minutes boiled out instant yukjangjang is disclosed.

In addition, Korea Patent Application No. 10-1992-0005868 "Immediate Yukgaejang composition" by mixing beef, fern, taro, host, green onions, etc. as appropriate to dry the block to complete the block and refined salt, sodium glutamate, red pepper powder, beef powder The instant soup composition is prepared so that it can be prepared quickly by mixing and mixing them with a powdered soup made from beef, Uji, and soybean oil, sesame oil, red pepper seed oil, fresh onion, raw garlic, ginger, etc. 10-1990-0019391 "Manufacturing method of instant yukjangjang" contains beef, fern, red pepper powder, garlic, sesame oil and salt as essential ingredients, and selected from oyster mushroom, beef bone water, intestines, sheep, taro stem, red pepper paste, etc. After cooling the heated yukgaejang by adding one or more ingredients and water, it is packaged and sealed in an aluminum tube, can or pouch. Instant yukjangjang with sterilized excellent taste and aroma and easy to cook is disclosed.

However, since the conventional instant yukjangjang has the limitations of the conventional instant soup, studies are being conducted to reproduce the deep soup taste unique to yukjangjang using a liquid sauce. However, since Yukjangjang sauce has a high proportion of unique milk components, oil storage and quality deterioration are intensified as the storage period elapses. Therefore, there are limitations such as not using Yukjangjang's unique oil ingredient as a raw material. In the case of yukgaejang sauces that contain a part of the milk as raw materials, quality changes such as oil and water separation occur during storage and distribution, and product stability, such as increased viscosity, lowers the product value.

In addition, in the case of raw materials such as garlic, which have a great influence on the taste and taste of traditional soup, there are limitations in the technology of controlling microorganisms. Mostly. Existing yukjang sauce prepared in this way has a limit in reproducing the traditional flavor unique to yukjangjang.

The present inventors have made intensive studies to overcome the above-mentioned conventional problems in the preparation of instant yukjangjang, and thus, the yukjangjang liquid sauce with excellent quality stability and suspension stability has been produced and the present invention.

Therefore, the object of the present invention is to change the homogeneous conditions in the composition and formulation without adding a thickener and stabilizer, so that the stability of the oil and water separation and quality deterioration does not occur even under long-term distribution conditions of 12 months or more. In addition, the present invention provides a yukgaejang liquid sauce with excellent suspension stability when mixed with hot water, and a method of manufacturing the same.

Another object of the present invention is to provide a method for reproducing the unique and deep soup taste of Yukgaejang without adding seasonings such as MSG through the roasting process of garlic and red pepper powder raw materials.

The object of the present invention as described above is to stir-fry by mixing the solid or powder raw material of the Yukjangjang liquid sauce and the liquid raw material in a certain ratio without adding a thickener and stabilizer, and after homogenizing, hot pasteurized liquid sauce sauce After the preparation, they were achieved by confirming that the quality deterioration phenomenon does not occur, the storage stability is excellent, and the oil separation phenomenon also does not occur largely, the suspension stability is excellent.

The present invention provides a method for producing yukjangjang liquid sauce excellent in quality stability and suspension stability without adding a thickener and stabilizer.

Method for producing a liquid sauce according to the present invention

(a) adding vegetable oil, chopped garlic, red pepper powder and red pepper seed oil to a roasting machine to stir-fry;

(b) mixing the roasted raw material, meat concentrate, vegetable concentrate, and refined salt, and heating the temperature to 50-70 ° C .;

(c) homogenizing the mixture by high speed stirring;

(d) sterilizing the homogenized mixed solution at high temperature; And

(e) filling the sterilized mixture into a packaging material

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Meat concentrate in the above is a concentrate prepared on the basis of edible meat, beef brisket base, beef bone base, beef meat base, beef enzyme decomposition base, pork base, fish base is preferably any one or more selected from the group consisting of, There is no limitation, and any concentrate can be used as long as it is prepared using any edible meat.

Vegetable concentrate is prepared based on the edible vegetable, mushroom base, kelp base, fern base, bean sprouts base, host base, onion base, leek base, radish base, soy base, garlic base, chili base It is preferably at least one selected from the group, but is not limited thereto, and any one may be used as long as it is a concentrate prepared using any edible vegetable.

The vegetable oil is preferably at least one selected from the group consisting of soybean oil, corn oil, sunflower seed oil, olive oil, rapeseed oil, grape seed oil, safflower oil, rice bran oil, sesame oil, perilla oil, but is not limited thereto, and any edible oil Any vegetable oil can be used.

The red pepper powder is preferably 18 to 100 mesh in size to increase dispersion stability in the liquid sauce, but is not limited thereto and may be appropriately adjusted as necessary. The use of red pepper powder with a particle size of less than 18 mesh results in poor dispersion stability and is undesirable in appearance when the sauce is dissolved in hot water.

The ratio of the solid or powdered raw material of chopped garlic, red pepper powder and refined salt and the liquid raw material of meat concentrate, vegetable concentrate, vegetable oil and red pepper seed oil is preferably a weight ratio of about 1: 4 or less, but is not limited thereto. Can be adjusted accordingly.

Step (a) of the roasting step of the method of the present invention is first put the vegetable oil using a roasting machine to increase the temperature to 100 ~ 160 ℃, and then chopping to 1 ~ 5mm ³ size using a cutter such as a silencer cutter When one garlic raw material is added and the garlic's temperature is about 100 ℃, stir-fry it for 5 to 20 minutes to maximize the flavor of the special garlic. It is desirable to ensure the microbial safety by the high temperature treatment while utilizing the unique rich and deep taste. Because of the high content of red pepper powder, it is important to strengthen the stirring conditions because the viscosity is high and agglomeration may occur. Process yield is calculated by measuring the mass of the reactants before and after the roasting process, and an additional amount of evaporated water is added during the final blending process to produce the same quality product.

The temperature condition of step (b), which is a mixing step of the method of the present invention, is such that the product temperature of the blend is about 50 ~ 70 ℃.

In the homogenization reaction of the homogenization step (c), the rotation speed of the homogenizer is preferably 40 to 150 rpm. In the homogenization reaction, the rotation speed of the homogenizer also has an important effect on the oil separation and suspension stability of the final product. Lowering the homogeneity rate during the formulation of the product will result in unstable reactants due to insufficient homogenization between the particles. Through various experimental conditions, it was found that the oil-separation phenomenon can be suppressed only by applying a certain mechanical force of about 40 ~ 150 rpm, and it also affects the suspension stability of the final product. When the same process was used using the same compounding ratio and only the rotation speed of the homogenizer was changed, it was confirmed that the suspension stability of the final product was affected. When the final product of Yukjangjang liquid sauce made by increasing the speed of homogenizer is dissolved in hot water, it becomes a clear liquid state.However, in case of product made by lowering speed, it is muddy similar to the color of meat base and vegetable base raw material itself. It was confirmed to be a liquid state of color.

In order to finalize the yukgaejang liquid sauce according to the present invention prepared by the above method can be sterilized and packaged. Sterilization conditions in the sterilization reaction of step (d) which is the sterilization step of the method of the present invention is preferably sterilized for 10 to 50 minutes at 90 ~ 110 ℃ temperature conditions. The packaging may be filled in a packaging material having excellent light blocking property and oxygen blocking property. The material may be, for example, a packaging material of Ny15 / VM-PET12 / LLDPE40, but is not particularly limited thereto, and may use any packaging material used for food packaging.

The present invention also provides a yukgaejang liquid sauce composition that is excellent in stability of oil separation and quality deterioration by the above method, excellent in suspension stability, and reproduced in a unique and deep soup taste of yukgaejang.

Yukgaejang liquid sauce composition according to the present invention is characterized in that it does not add a separate thickener and stabilizer, and a powder raw material consisting of liquid raw materials such as meat concentrate, vegetable concentrate, vegetable oil, red pepper seed oil and chopped garlic, red pepper powder, refined salt It is characterized by including at a constant concentration ratio. The ratio of solids, powders and liquids is preferably about 1: 4 or less. Among them, most of the solids and powders are red pepper powder and garlic, and when the weight ratios are exceeded, it affects the dispersion stability of the final product. do.

Yukgaejang liquid sauce composition according to the invention is preferably 35 to 45% by weight of meat concentrate, 25 to 35% by weight vegetable concentrate, 5 to 10% by weight vegetable oil, 1 to 3% by weight red pepper seed oil, 8 to 13% by weight garlic %, Pepper powder 5 to 10% by weight and tablet salt 1 to 4% by weight.

Traditional yukjang sauce is characterized by a high proportion of dairy components. However, if the content of oil is high in raw materials of liquid sauce, there is a problem that oil storage separation and quality deterioration are intensified with the storage period. There were limitations such as use with thickeners and stabilizers. The use of these thickeners and stabilizers together also has a limit in preventing the oil-separation phenomenon of the final source product for a long time. In addition, the use of thickeners and stabilizers in the sauce product has a distinctive flavor, which adversely affects the overall taste quality of the product. In order to overcome these limitations, the powder raw material in the composition is included at a constant concentration ratio, and the particle size of the powder raw material is selected as a constant particle size condition. In addition, the temperature conditions during the mixing reaction of the raw materials to maintain the temperature of the mixture at about 50 ~ 70 ℃ to provide the optimum conditions for the homogenization reaction best occurs. In the case of oil-separation phenomenon in the final source product, the value of the product decreases and discomforts to consumers. Therefore, the storage stability of liquid sauces at room temperature distribution is very important.

As described above, the yukjangjang liquid sauce prepared according to the method of the present invention is stable enough to prevent oil and water separation and quality deterioration even under long-term room temperature distribution conditions for more than 12 months by changing the homogeneous conditions during composition and blending. It is excellent and can produce Yukgaejang liquid sauce with excellent suspension stability when mixed with hot water, and also after the roasting process of garlic and red pepper powder, it is added without any seasoning such as MSG. It is a very useful invention in the food industry because it has the advantage of reproducing the taste of deep broth as it is, and it is possible to reproduce the spicy and deep broth that is just cooked in just 3 minutes by pouring hot water without boiling it directly. .

Hereinafter, preferred embodiments of the present invention will be described in more detail with reference to Examples. However, the scope of the present invention is not limited to these examples.

Example 1: Preparation of yukjangjang liquid sauce according to the present invention

In this example, according to the method of the present invention, a yukjangjang liquid sauce composition of Table 1 was prepared.

TABLE 1

Raw material name Content (% by weight) Beef concentrate 20 Ethmoid concentrate 18.63 Vegetable concentrate 15 Fern Concentrate 10.7 Chopping Garlic 10.65 chili powder 8.74 Corn oil 8.24 Mushroom Concentrate 3.33 Purified salt 2.71 Pepper seed oil 2.00

After adding 8.24% by weight of corn oil to the roaster, the temperature was raised to 130 ° C, and then 10.65% by weight of garlic raw material chopped to 3mm ³ size using a cutter such as a silencer cutter. Stir-fried enough for a minute to maximize the flavor of roasted garlic.

Secondly add 8.74% by weight of 30 mesh red pepper powder and 2% by weight red pepper seed oil to further stir for 20 minutes to increase the astringent and deep taste peculiar to garlic and red pepper powder. It was. At this time, since the content of red pepper powder is high, the viscosity may be high and agglomeration may occur, so that the stirring condition is strengthened and the agglomeration part is well checked. Process yield was calculated by measuring the mass of the reactants before and after the roasting process, and the amount of evaporated water was further added during the final blending process.

Subsequently, 20% by weight of beef concentrate, 18.63% by weight bone bone concentrate, 15% by weight vegetable concentrate, 10.7% by weight fern concentrate, and 3.33% by weight mushroom concentrate were added to the mixing tank, followed by 2.71% by weight of purified salt was added secondly. Process yield of the roasting process was measured and purified water was added as much as the amount of evaporated water. In general, a process yield of about 80 to 85% was calculated during the roasting process by adding the purified water of about 15 to 20%.

The steam jacket surrounding the outside of the mixing tank was operated to raise the mixing reaction temperature to about 60 ° C., and the stirring was performed at a high speed of 90 rpm for 20 minutes. After the mixing reaction to confirm the mixing of the reaction mixture was confirmed that the reaction was well done, the sterilization process was performed for 20 minutes at 90 ℃ temperature conditions. The high speed stirring conditions were also the same in the sterilization process. After the sterilization process was completed, the packaging was packaged using a packaging material of Ny15 / VM-PET12 / LLDPE40. After packaging, it may be subjected to a separate post-sterilization process. After the sterilization process, a six-packed liquid sauce was prepared by a cooling process such that the temperature of the sauce was 20 ° C. or lower.

Experimental Example 1 Changes in Physicochemical Standards during Accelerated Experiments of Yukjangjang Liquid Sauce According to the Present Invention

Table 2 shows the change in physicochemical specifications of the liquid phase sauce accelerated experiments prepared by the ratio of the yukjangjang liquid sauce composition according to the present invention prepared in Example 1. Yukgaejang liquid sauce prepared by mass production is kept in 25 ℃, 35 ℃, 45 ℃ thermostat and tested for changes in physicochemical specification of Brix, pH, A _W and color values (L, a, b) every two weeks. As a result, it was confirmed that the storage stability is high because no significant degradation was observed.

TABLE 2

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Temperature Brix pH Aw Chromaticity Difference L Chromaticity Difference a Chromaticity Difference b Control 60.0 5.22 0.741 20.09 1.20 1.30 2nd week 25 ℃ 59.5 5.20 0.750 19.89 1.11 1.21 35 ℃ 60.5 5.22 0.745 19.88 1.08 1.18 45 ℃ 60.5 5.25 0.749 19.70 1.09 1.13 4 weeks 25 ℃ 60.0 5.18 0.748 19.85 1.15 1.20 35 ℃ 60.0 5.25 0.738 19.86 1.17 1.15 45 ℃ 60.5 5.10 0.729 19.69 1.25 1.15 Week 6 25 ℃ 60.0 5.16 0.740 19.88 1.20 1.25 35 ℃ 61.0 5.20 0.738 19.80 1.25 1.26 45 ℃ 61.0 5.18 0.725 19.65 1.30 1.35 Week 8 25 ℃ 60.5 5.10 0.738 19.80 1.16 1.29 35 ℃ 61.0 5.18 0.735 19.84 1.25 1.38 45 ℃ 61.5 5.15 0.730 19.68 1.35 1.45 Week 10 25 ℃ 61.0 5.08 0.740 19.78 1.20 1.34 35 ℃ 61.0 5.05 0.730 19.80 1.30 1.32 45 ℃ 61.0 5.05 0.725 19.70 1.38 1.42 Week 12 25 ℃ 61.5 5.08 0.735 19.75 1.32 1.43 35 ℃ 62.0 5.06 0.728 19.72 1.35 1.56 45 ℃ 62.0 5.02 0.726 19.52 1.42 1.62

Experimental Example 2 Stability of Oil Separation Phenomena of Yukjangjang Liquid Sauce According to the Present Invention

The stability test for oil and water separation of the yukjangjang liquid sauce according to the present invention prepared in Example 1 is shown in Table 3 below. In order to measure the separation of oil and water, the yukjangjang liquid sauce sample was stored at 35 ° C for 2 weeks, 4 weeks, 6 weeks, and 8 weeks. It was. Thereafter, the mixture was allowed to stand for 8 hours in a constant temperature bath at 20 ° C., and the supernatant as oil-separated oil was taken to measure the capacity. After removing the volume of oil separated, the volume was measured and the value divided by the initial volume was expressed as a percentage and used as a quality index. As a result, even after the storage period elapsed, the separation of oil did not occur significantly, and it was confirmed that the results were quite stable.

TABLE 3

Control 2nd week 4 weeks Week 6 Week 8 Oil Separation Stability 99.1% 98.4% 97.4% 97.4% 96.9%

Experimental Example 3: Evaluation of sensory properties of Yukjangjang liquid sauce according to the present invention

A consumer survey for evaluating the sensory characteristics and product characteristics of the yukjangjang liquid sauce according to the present invention prepared in Example 1 was shown in Table 4 below.

65 housewives aged 25-49 lived in Seoul, Gyeonggi-do, Korea. The survey analysis was conducted by Mean / ANOVA / Open item analysis. As a control group, a conventional powder soup type soup made of jangjangjang was used. As a result, as shown in Table 4, it was confirmed that the overall taste characteristics and product characteristics of the yukgaejang sauce product of the present invention were remarkably excellent.

TABLE 4

Yukgaejang of powder soup type Yukgaejang of liquid sauce type of the present invention Overall satisfaction 3.13 4.24 Overall product taste 3.12 4.28 Product flavor 3.24 4.12 Product color 3.21 4.20 Product aftertaste 3.10 4.07 Uniqueness 3.13 3,94 Necessity 3.14 4.36 responsibility 3.01 4.19 Value 3.10 4.20

1 is a process diagram schematically showing a method for producing a yukjangjang liquid sauce according to the present invention.

Claims (11)

(a) adding vegetable oil, chopped garlic, red pepper powder and red pepper seed oil to a roasting machine to stir-fry; (b) mixing the roasted raw material, meat concentrate, vegetable concentrate, and refined salt, and heating the temperature to 50-70 ° C .; (c) homogenizing the mixture by high speed stirring at a rotational speed of 40 to 150 rpm of the homogenizer; (d) sterilizing the homogenized mixed solution at high temperature; And (e) filling the sterilized mixture into a packaging material Method of producing a yukjangjang liquid sauce consisting of. The method of claim 1, wherein the meat concentrate is any one or more selected from the group consisting of beef brisket head, beef bone base, beef meat base, beef enzyme decomposition base, pork base, and fish base. . According to claim 1, wherein the vegetable concentrate is any one selected from the group consisting of mushroom base, kelp base, fern base, bean sprouts base, host base, onion base, leek base, radish base, soy base, garlic base and chili base Method for producing yukjangjang liquid sauce characterized in that the above. According to claim 1, wherein the vegetable oil is any one or more selected from the group consisting of soybean oil, corn oil, sunflower seed oil, olive oil, rapeseed oil, grape seed oil, safflower oil, rice bran oil, sesame oil and perilla oil. Manufacturing method. The method of claim 1, wherein the red pepper powder has a size of 18 to 100 mesh. The method of claim 1, wherein the ratio of the solid or powdered raw material of chopped garlic, red pepper powder and refined salt and the liquid raw material of meat concentrate, vegetable concentrate, vegetable oil and red pepper seed oil is 1: 4. Way. The method of claim 1, wherein the step (a) of the roasting step is to increase the temperature to 100 ~ 160 ℃ by adding a vegetable oil, and then chopped garlic chopped to 1 ~ 5mm ³ size by adding a temperature of garlic 100 After the roasting for 5 to 20 minutes, the method of producing a yukjangjang liquid sauce characterized in that the roasting for 10 to 30 minutes by adding red pepper powder and red pepper seed oil. The method of claim 1, wherein the mixing step (b) is to make the product temperature of the blend is 50 ~ 70 ℃. delete The method of claim 1, wherein the sterilization condition in the sterilization step of step (d) is sterilization for 10 to 50 minutes at a temperature of 90 to 110 ° C. Meat concentrate prepared according to the method of claim 1, 35 to 45% by weight, vegetable concentrate 25 to 35% by weight, vegetable oil 5 to 10% by weight, red pepper seed oil 1 to 3% by weight, minced garlic 8 to 13% by weight, red pepper powder Yukgaejang liquid sauce composition consisting of 5 to 10% by weight and 1 to 4% by weight purified salt.

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