KR101266179B1 - Spices sauce containing red pepper paste and cooking method of pork using the same - Google Patents

Abstract

The present invention relates to a hot pepper paste seasoning sauce and a cooking method of roasting red pepper paste seasoning pork belly using the same, and more particularly, to prevent spoilage and deterioration of the sauce sauce and to soften the meat quality of the cooked meat Kochujang sauce using the same It relates to the cooking method of grilled seasoned pork belly.
Gochujang seasoning sauce of the present invention is 10 to 20 parts by weight of sugar, 20 to 40 parts by weight of starch syrup, 10 to 20 parts by weight of soju, 0.2 to 1.0 parts by weight of pepper, 2.0 to 10 parts by weight of garlic And 1.0 to 6.0 parts by weight of the fast extract.

Description

Spice sauce containing red pepper paste and cooking method of pork using the same}

The present invention relates to a hot pepper paste seasoning sauce and a cooking method of roasting red pepper paste seasoning pork belly using the same, and more particularly, to prevent spoilage and deterioration of the sauce sauce and to soften the meat quality of the cooked meat Kochujang sauce using the same It relates to the cooking method of grilled seasoned pork belly.

Although the recent changes in the living environment have led to changes in modern lifestyles and changes in the dietary structure, the use of gochujang is more diversified and diversified. For example, in recent years, a hamburger manufactured using meat cooked with red pepper paste seasoning is on the market.

In general, the standard for the ingredients of red pepper paste is to add at least 6% red pepper powder in the food process, and in the case of glutinous red pepper paste and rice red pepper paste, add more than 15% glutinous rice or rice, at least 4% crude protein and 150 mg% amino acid nitrogen. (100 mg% of glutinous rice or red pepper paste) is specified to contain.

Conventionally, the manufacturing method of red pepper paste is made by using rice porridge when mixing red pepper paste, meju powder, malt, and salt and aged for 4-5 months. Most of the red pepper paste currently on the market increases flour. After fermenting in a porcelain room, fermented in a porcelain room, mixed with salt, aged in a maturation tank for 1-2 months, and then mixed with red pepper powder and syrup in a saccharification pot.

Attempts to develop such a sauce for cooking or applying other foods by eliminating disadvantages such as mejutsu and giving unique flavors and tastes without using Kochujang as a seasoning for soup, stew, etc. Has been steadily.

For example, in Korean Patent Registration No. 0180098, the malt extract is mixed with crushed glutinous rice, gelatinized in the form of porridge, cooled, and then swelled with red pepper powder added with water, and salt, sugar and xanthan gum are added. After heating, dissolve the garlic powder in vinegar and mix and fill. Or, swell the red pepper powder swelled with water and mix it with red pepper paste, heat it with salt, sugar and xanthan gum, and dissolve the garlic powder in vinegar and mix. Attempts have been made to replace conventional imported hot sauces by providing kochujang sauce prepared by the following filling method.

In addition, in Korean Patent Publication No. 2001-0100307, tomato paste and spice extract are added to red pepper paste which has been finely crushed to improve coarse grains, to improve meju odor, and to add xanthan gum or modified starch and xanthan gum. Add viscoelasticity by gelatinization, add sorbitol, onion powder, white sugar, oligosaccharide, vinegar, garlic powder, brewed soy sauce, white salt, citric acid, alcohol, etc. to homogenize and fill the container with non-heat treatment or heat sterilization. Attempts have been made to provide a variety of East and West cuisines such as steak, barbecue, fish, fried chicken, burgers, bakery, pizza, spaghetti, tempura, salad, bibimbap, noodles, dumplings, etc. have.

However, these conventional attempts are rather indigenous to the red pepper paste by adding additives such as xanthan gum and garlic powder, vegetable and fruit juices and herbal medicines, and tomato paste and xanthan gum, respectively, to give the kochujang sauce a unique flavor and taste. There is a problem of losing one's taste and taste.

The present invention has been created to improve the above problems, while maintaining the flavor and taste of Kochujang intact, while preventing spoilage and deterioration of seasoning sauce and improving the taste of pork belly ingredients, Kochujang seasoning samgyeopsal using the same The purpose is to provide a cooking method of roasting.

Gochujang seasoning sauce of the present invention for achieving the above object is 10 to 20 parts by weight of sugar, 20 to 40 parts by weight of starch syrup, 10 to 20 parts by weight of soju, 0.2 to 1.0 parts by weight of pepper , 2.0 to 10 parts by weight of garlic, and 1.0 to 6.0 parts by weight of fast extract.

The fast extract is Phlomis umbrosa ) is characterized in that extracted by adding at least one extraction solvent selected from water, lower alcohols having 1 to 4 carbon atoms, polyhydric alcohols or mixtures thereof.

And the cooking method of roasted red pepper paste seasoned pork belly for achieving the above object is 10 to 20 parts by weight of sugar, 20 to 40 parts by weight of starch syrup, 10 to 20 parts by weight of soju, pepper 0.2 to 1.0 Mixing parts by weight, 2.0 to 10 parts by weight of garlic, and 1.0 to 6.0 parts by weight of fast-acting extract to make red pepper paste sauce; Soaking pork belly in the red pepper paste sauce for 10 to 20 hours; It characterized in that it comprises a; a step of ripening by applying heat to the aged pork belly.

The pork belly is immersed in the fermentation broth for 1 to 2 days and then immersed in the red pepper paste seasoning sauce, and the fermentation broth is fast- acting ( Phlomis). umbrosa ) and sorghum ( Usnea longissima ), grains and sugars are mixed in a weight ratio of 1: 1: 2: 2, ground in a blender, and then inoculated with fermented strains to fermentate fermented at 20 ° C. for 20 days. It is characterized by the addition of the enzyme reaction.

As described above, according to the present invention, by containing soybean extract in red pepper paste sauce, it is possible to use useful physiologically active ingredients of the soybean paste and at the same time, by preventing the decay and deterioration of the sauce sauce by antibacterial and antioxidant activity of soybean paste, You can increase it.

In particular, when cooking by dipping pork belly in the fermentation broth liquid can improve the palatability by softening the meat.

Hereinafter, the cooking method of Kochujang seasoning sauce and roasting Kochujang seasoning pork belly using the same according to an embodiment of the present invention will be described in detail.

The cooking method of roasted red pepper paste seasoning pork belly according to an embodiment of the present invention comprises a pepper paste seasoning sauce manufacturing step, immersion step, aging step, cooking step will be described in detail step by step.

1. Preparation of Gochujang Seasoning Sauce

First, prepare red pepper sauce sauce. Prepare the sauce by mixing various seasoning ingredients with red pepper paste.

Kochujang may be used as a conventional kochujang, but preferably, steamed glutinous rice, malt, meju powder, red pepper powder and salt are used to prepare the aged kochujang. Kochujang has a unique taste that combines the delicious taste of amino acids obtained from soybeans, the sweetness of sugars produced by hydrolysis of glutinous rice, the red and spicy taste of red pepper powder, and the salty taste obtained from soy sauce and salt used to match the liver. Serve And seasoning ingredients mixed with red pepper paste include sugar, starch syrup, shochu, pepper, and garlic.

For example, the sauce contains 10 to 20 parts by weight of sugar, 20 to 40 parts by weight of starch syrup, 10 to 20 parts by weight of soju, 0.2 to 1.0 parts by weight of pepper, and 2.0 to 10 parts by weight of garlic, based on 100 parts by weight of red pepper paste. .

Gochujang is not too spicy, and if you want a hotter or a less hot sauce, the amount can be added or subtracted. Sugar and starch syrup are used as a sweetening agent, and in particular, it is preferable to mix 20 to 40 parts by weight of the starch syrup as a material that gives a suitable viscosity and gloss to the sauce. If the starch syrup is less than 20 parts by weight, the viscosity and water content are low, and if it exceeds 40 parts by weight, there is a problem of easily burning during cooking. Shochu, pepper, and garlic remove meat odors.

The present invention further comprises a Sokcho extract in the above ingredients. Fast-acting extract is contained in 1.0 to 6.0 parts by weight based on 100 parts by weight of kochujang.

Phlomis umbrosa ) belongs to Lamiaceae. Fruits are achene, broad egg-shaped, and covered with calyx. Young sprouts are used as herbs and thick roots are used in Geumchang and Gynecological Diseases, and are distributed in Korea and China (Korea Research Institute of Pharmacognosy, Modern Biopharmaceuticals, Hakchangsa, pp322, 1997).

At least one selected from water, a lower alcohol having 1 to 4 carbon atoms, a polyhydric alcohol, or a mixture thereof may be used as an extraction solvent for obtaining a fast extract. As the lower alcohol having 1 to 4 carbon atoms, methanol, ethanol and the like can be used. As the polyhydric alcohol, butylene glycol, propylene glycol, pentylene glycol and the like can be used. Mixtures of water and lower alcohols, mixtures of water and polyhydric alcohols, mixtures of lower alcohols and polyhydric alcohols, or mixtures of water and lower alcohols and polyhydric alcohols can be used as the mixture.

As an example of extraction, after adding the extraction solvent 2 to 20 times by weight with respect to the dried root of the inner layer may be used for hot water extraction, cold or hot needle extraction for 10 to 150 ℃ for 1 to 48 hours. Further, a reflux cooling extraction method, an ultrasonic extraction method, or the like can be used. It goes without saying that the extract obtained by using the above-mentioned extraction solvent can be obtained in the form of powder through filtration, concentration under reduced pressure or freeze-drying, spray drying or the like.

By containing such a fast extract in red pepper paste seasoning sauce can be used useful biologically active ingredients of the fast and at the same time to prevent the decay and deterioration of the sauce by the antibacterial and antioxidant activity of the fast to increase the long-term storage.

As another example of red pepper paste sauce, 20 to 60 parts by weight, 10 to 20 parts by weight of soju, 0.2 to 1.0 parts by weight of pepper, 2.0 to 10 parts by weight of garlic, 1.0 to 6.0 parts of plant fermentation Parts by weight may be contained. The plant fermented product is obtained by fermenting Sokdan and Songra, which will be described later.

2. Immersion stage

When the sauce prepared with red pepper paste sauce as described above, prepare pork belly for seasoning.

The pork belly may be aged directly in seasoning sauce, but preferably, the pork belly is immersed in fermented dipping solution for 1-2 days to penetrate into the meat and soften the meat. .

Fermentation immersion solution is a mixture of fast-acting, pine, grain, sugar in a weight ratio of 1: 1: 2: 2, ground in a blender and pulverized, inoculated with fermentation strain and fermented fermentation broth at 20 ℃ for 20 days It is obtained by addition and enzymatic reaction.

Songna ( Usnea longissima ) is a tributary lichen of the species of the family of about 10-20cm in length, the upper part is thick and 1-1.5mm in diameter. Songra inhabits like a thread on tree trunks and branches in high-altitude areas. Songra contains usnic acid and is known to be used as a diuretic, antipyretic, cardiac, antitussive, and expectorant in Chinese medicine. Songra is dried and used.

 As the grain, at least one selected from rice, barley, soybean or wheat, and brown rice may be used. The grains are high in vitamins and minerals, good for nutrition and have abundant dietary fiber.

Fast-acting, pine, grain, and sugar are mixed in a weight ratio of 1: 1: 2: 2. Mixed fasteners, truffles, grains and sugars are ground in a blender and crushed, followed by fermentation with the fermented strains.

As fermented strains, fungi, yeasts or lactic acid bacteria can be used. The fungus is a genus of Aspergillus, preferably Aspergillus oryzae , KCTC6292), Aspergillus niger , KFCC-11268) and Saccharomyces cerevisiae can be used as the yeast. As such, the fermentation may be performed by a specific strain inoculated artificially, or may be performed by a strain vaccinated. When artificially inoculating fermented strains fermented strains are inoculated with 0.01 to 0.5 parts by weight based on 100 parts by weight of the mixture of fast-acting, pine, grain, sugar.

The mixture is placed in a fermentation vessel and then fermented at 30 ° C. for 20 days. It is preferable to use a jar as the fermentation vessel. The jar is formed with a myriad of fine pores to ensure the constant circulation of fresh air to the optimum fermentation. When fermented at a high temperature exceeding 30 ° C, it becomes a good environment for harmful microorganisms to grow regardless of the type, and there is a possibility of deterioration or corruption by harmful microorganisms. And since it is not fully aged at the temperature below 30 degreeC, a desired fermentation product cannot be obtained and a fermentation period becomes long. During the fermentation, the mixture filled in the fermentation vessel is stirred once or twice. This is to allow the mixture to ferment evenly throughout.

The fermented fermented product itself may be used as a fermentation immersion liquor, but it is preferable to add a glycolytic enzyme to the fermented product to undergo enzymatic reaction. This can be converted into a bioactive substance that can be absorbed in the body by converting the polysaccharides present in the fermentation can be enhanced biophysical activity or converted to a new biosynthetic metabolite to improve the antioxidant effect.

Amyloglucosidase (AMG) and Viscozyme may be used as the glycolytic enzyme. Amyloglucosidase Aspergillus niger ) and the optimum temperature is 60 ° C. And biscozyme is the Aspergillus aculeatus ) derived from the optimum optimum temperature is 55 ℃.

After adding the glycolytic enzyme to the fermented product, the enzyme is reacted by reacting for 24 to 72 hours while stirring at 130 to 170 rpm at 50 to 60 ° C. The condition is not particularly limited as long as it does not cause inactivation of the glycolytic enzyme.

In addition, the malt powder obtained by grinding the malt finely can be dissolved in water, left to stand for 3 to 5 hours, and then the supernatant can be added to the fermented product to undergo enzymatic reaction. Malt is a germinated barley and contains many enzymes such as α-amylase, β-amylase, and protease, which can break down starch and protein. Malt liquor is added 50 to 150 parts by weight based on 100 parts by weight of the fermented product.

Pork belly is immersed in the fermentation broth prepared as described above for 1 to 2 days to infiltrate the useful components of the fermentation broth into the meat to soften the meat by starch and proteolysis of various enzymes.

3. Ripening step

The pork belly immersed in the fermentation broth is soaked in the prepared red pepper paste seasoning sauce and aged at 5 to 15 degrees for 10 to 20 hours so that various ingredients of the sauce can be soaked in meat.

4. Cooking Step

Pork belly matured in gochujang sauce is baked and cooked in the usual way. Place it on a grill and bake it, or you can cook it with charcoal fire or smoked grill.

Hereinafter, the present invention will be described through examples. However, the following examples are intended to illustrate the present invention in detail, and the scope of the present invention is not limited to the following examples.

(Example 1)

15 parts by weight of sugar, 30 parts by weight of starch syrup, 15 parts by weight of soju, 0.6 parts by weight of pepper, 6.0 parts by weight of garlic, and 3.5 parts by weight of soy sauce extract were prepared to prepare kochujang sauce.

The fast extract was obtained by adding 10 times the weight ratio of water to the dried root of the fast after hot water extraction for 6 hours at 110 ℃ to remove the solids.

(Example 2)

The pork belly was seasoned with Gochujang seasoning sauce of Example 1 and aged at 10 ° C. for 15 hours and then cooked on a grill.

Example 3

Baked pork belly was cooked in the same manner as in Example 2, but the pork belly was immersed in the fermentation dipping solution for 1 day before being roasted in red pepper paste sauce.

In order to obtain the fermentation immersion liquor, Sokdan, Songra, rice and sugar are mixed in a weight ratio of 1: 1: 2: 2 and ground in a blender, and then inoculated with Aspergillus oryzae ( KCTC6292) and humidity 60 It was fermented at 30 ° C. for 20 days in a fermentation chamber adjusted to%. The fermented product and malt were mixed in the same weight ratio, and then reacted for 48 hours while stirring at 50 rpm at 150 rpm to obtain a fermentation dipping solution.

(Comparative Example)

15 parts by weight of sugar, 30 parts by weight of starch syrup, 15 parts by weight of soju, 0.6 parts by weight of pepper, and 6.0 parts by weight of garlic were prepared by mixing red pepper paste sauce. The pork belly was seasoned with red pepper paste and seasoned at 10 ℃ for 15 hours and then cooked on a grill.

<Antibacterial Test>

Antimicrobial test was performed to investigate the antimicrobial activity of the extract. The bactericidal effect was tested using Staphylococcus aureus ATCC 6538 as a test strain.

Test method, was used for yellow included in the test head part aureus adjusted such that after incubation by diluting the initial bacterial culture bacteria number 10 ⁵ ~ 10 ⁶ CFU / mL in broth. After adding and mixing the test bacteria solution to the test sample 20mL and left at room temperature for 4 hours to determine the bactericidal reduction rate for the initial number of bacteria by measuring the number of bacteria. Bacterial counts were measured as physiological saline, and the initial bacterial counts were expressed. However, in the initial dilution stage of all experiments, neutralization was carried out using D / E Neutralizing Broth (DIFCO). When bacteria were grown in the medium, the number of bacteria on the medium was multiplied by the dilution factor, (&Lt; 10) &quot; by multiplying the dilution factor obtained in the neutralization step. The number of viable cells was calculated according to the following Equation 1.

N = C x D (N: number of living cells, C: number of colonies, D: number of dilutions)

The antimicrobial test results for Staphylococcus aureus are shown in Table 1 below.

division Seconds (CFU / mL) 4 hours later (CFU / mL) Test Sample 6.1 × 10 ⁵ 2.4 × 10 ²

As a result of Table 1, after 4 hours treatment at 6.1 × 10 ⁵ CFU / mL of the initial inoculated bacteria was confirmed that the number of bacteria was reduced to 2.4 × 10 ² CFU / mL. In this way, by adding the fast-acting extract excellent in antimicrobial activity to the sauce sauce is expected to increase the long-term storage by preventing corruption and deterioration of the sauce sauce.

<Sensory Test>

The sensory test of the cooked pork belly of Examples 2 and 3, Comparative Example was performed. A total of 15 inspectors from 20s and 40s were selected by panel to evaluate the appearance, aroma, taste, and overall acceptability according to the following 9-point scale method. The results were analyzed by Duncan's multiple range test after ANOVA test using SAS (Statistical Analysis System) and by least significant difference test at 5% level. The sensory test results are shown in Table 2 below.

division Exterior incense flavor Comprehensive likelihood Example 2 8.16 8.29 8.17 8.15 Example 3 8.10 8.61 8.83 8.56 Comparative example 8.12 7.20 5.14 6.87

Looking at the results of Table 2, it was shown that there is no significant difference in appearance, but in terms of aroma and taste, the scores were much higher than the comparative example. Particularly, in the case of Example 3, there were many differences from Example 2 in taste, which is seen as a result of increasing the degree of preference by softening the meat quality when cooking by dipping pork belly in fermentation dipping solution.

In the above, the present invention has been described with reference to one embodiment, which is merely exemplary, and it will be understood by those skilled in the art that various modifications and equivalent embodiments are possible.

Accordingly, the true scope of protection of the present invention should be determined only by the appended claims.

Claims (4)

delete delete 10 to 20 parts by weight of sugar, 20 to 40 parts by weight of starch syrup, 10 to 20 parts by weight of soju, 0.2 to 1.0 parts by weight of pepper, 2.0 to 10 parts by weight of garlic, and 1.0 to 100 parts by weight of extract Mixing 6.0 parts by weight to make red pepper sauce sauce;
Soaking pork belly in the red pepper paste sauce for 10 to 20 hours;
Cooking step by applying heat to the aged pork belly; cooking method of seasoning roasted meat comprising a. The method of claim 3, wherein the pork belly is immersed in the fermentation broth for 1 to 2 days and then marinated in the red pepper paste sauce,
The fermentation dipping solution is fast ( Phlomis umbrosa ) and sorghum ( Usnea longissima ), grains and sugars are mixed in a weight ratio of 1: 1: 2: 2, ground in a blender, and then inoculated with fermented strains to fermentate fermented at 20 ° C. for 20 days. Cooking method of seasoning roasted meat, characterized in that the enzyme reaction by adding.