KR101300745B1 - Producing method of sauce for dakgalbi using the extract of chicken bone - Google Patents

Abstract

The present invention (A) at least one selected from the group consisting of broiler bone, broiler bone and chicken broiler chicken 0.5 ~ 1.5kg, leek 200 ~ 400g, radish 400 ~ 600g, onion 200 ~ 400g, ginger 50 ~ 150g, garlic 50 ~ Adding 150 g to 2 to 4 L of water and heating for 4 to 6 hours to prepare a broth extract; (B) preparing a sweet spice mixture containing soy sauce, sugar, plum extract, honey and red pepper powder, or a spicy spice mixture containing cheongyang red pepper powder, red pepper paste and oligosaccharides; And (C) mixing the broth extract and the sweet spice mixture or the spicy spice mixture to prepare chicken rib spice seasoning.

Description

Producing method of sauce for dakgalbi using the extract of chicken bone}

The present invention relates to a method for producing chicken ribs seasoning, and more particularly, to a method for preparing Chuncheon chicken ribs seasoning using a broth extract made from chicken bones, old chicken meat and the like.

Chuncheon Chicken Ribs was developed in 1961 by converting from pork seasoning to chicken.In the early days, meat was precious and expensive, so it used old chicken instead of broiler chicken. to be.

However, Chuncheon Chicken Ribs has not been systematically categorized from raw meat to seasoning, heating method, and so on. So chicken ribs are not characteristic and have a similar taste between businesses.

On the other hand, lean meat or chicken bone is a kind of by-product having a very low value as a food, and there is no example of using it as a raw material for seasoning chicken ribs.

On the other hand, the two distinctive tastes that Korean people like are sweet and spicy. Accordingly, the inventors of the present invention have developed a sweet and spicy seasoning as a chicken marinade seasoning, and also have completed the present invention as a result of earnest research in order to enhance its rich taste.

An object of the present invention is to provide a method for producing a chicken ribs seasoning to be able to easily cook Chuncheon chicken ribs in chicken ribs restaurants or processing plants as well as at home to solve the problems of the prior art.

In addition, an object of the present invention is to provide a method for producing a chicken galbi seasoning seasoned sweet and spicy flavor.

In addition, an object of the present invention is to provide a method for producing chicken marinade seasoning as well as excellent umami taste by using broth extract made from raw chicken bone, broiled chicken bone or old chicken.

In addition, it is an object of the present invention to provide a method for producing a chicken ribs processed food that can be easily and simply cooked by anyone in the form of a retort pouch or the like without restrictions of the place.

In order to achieve the above object, the present invention is characterized by producing a savory flavor enhanced chicken galbi seasoning using broth extract obtained by hot water extraction of the broiled bone, broiled bone or broiled meat with vegetables for a long time.

Specifically, the method of manufacturing the chicken ribs seasoning of the present invention (A) at least one selected from the group consisting of the broiler bone, broiler bone and chicken broiler chicken 0.5 ~ 1.5kg, leek 200 ~ 400g, radish 400 ~ 600g, onion 200 ~ 400g Adding 50 to 150 g of ginger and 50 to 150 g of garlic to 2 to 4 L of water and heating for 4 to 6 hours to prepare a broth extract; (B) preparing a sweet spice mixture containing soy sauce, sugar, plum extract, honey and red pepper powder; And (C) mixing the broth extract and the sweet spice mixture to prepare a chicken rib spice seasoning.

In addition, the method of manufacturing the chicken ribs seasoning of the present invention (A) at least one selected from the group consisting of chicken broiler, broiler bone and chicken broiler chicken 0.5 ~ 1.5kg, leek 200 ~ 400g, radish 400 ~ 600g, onion 200 ~ 400g Adding 50 to 150 g of ginger and 50 to 150 g of garlic to 2 to 4 L of water and heating for 4 to 6 hours to prepare a broth extract; (B) preparing a spicy seasoning mixture containing Cheongyang red pepper powder, red pepper paste and oligosaccharides; And (C) mixing the broth extract and the spicy seasoning mixture to prepare a chicken ribs seasoning sauce.

As described above, the present invention is obtained by adding one or more of the broiler bone, broiler bone or broiler chicken in water with leek, radish, onion, ginger and garlic to extract the fishy extract of fishy and deep flavor by long-term hot water extraction. And it can be added to prepare a rich seasoning chicken marinade seasoning at very low cost. At this time, in order to remove the fishy fishy and deep taste, 3L of water, broiled bone, broiled bone and broiled chicken half and half, one or more chickens of old chicken 1kg, leek 300g, radish 500g, onion 300g, ginger 100g Add 100 g of garlic and heat it over medium heat for 5 hours to ensure that the ingredients are extracted sufficiently.

In addition, the present invention can be used to prepare sweet chicken ribs seasoning and spicy chicken ribs seasoning using a sweet seasoning mixture and spicy seasoning mixture.

Here, the sweet spice mixture is not particularly limited, but adds soy sauce, sugar, plum extract, honey to give a sweet taste, coke may be added to further sweeten. For example, the sweet and spice mixture contains 5 to 10% by weight of soy sauce, 3 to 8% by weight of sugar, 10 to 15% by weight of plum extract, 2 to 3% by weight of honey and 10 to 20% by weight of red pepper powder for proper sweetness. can do.

On the other hand, the spicy seasoning mixture is not particularly limited and adds a lot of chilled red pepper powder to give a spicy taste. For example, it may contain 10 to 15% by weight of Cheongyang pepper, 5 to 30% by weight of kochujang and 2 to 20% by weight of oligosaccharides.

The present invention can finally prepare the chicken ribs seasoning by mixing the broth extract and the sweet spice mixture or spicy spice mixture prepared above. At this time, it is preferable to prepare the chicken ribs seasoning to contain 10 to 20% by weight of the broth extract in order to enhance the umami taste and to exclude the ugly taste.

Thus prepared chicken ribs seasoned with chicken mixed chicken meat anyone can easily enhance the rich flavor. At this time, chicken seasoning seasoned chicken and chicken at a weight ratio of 1: 2, the taste is very good. Thus, when the chicken mixed with the seasoning is heated for about 10 to 20 minutes, preferably 15 minutes until the core temperature of the meat is 75 ℃ in the heating plate can be cooked chicken ribs enhanced.

In addition, the present invention can be prepared by mixing the chicken ribs seasoning seasoned with chicken, and then packaged in a retort pouch for chicken retort. Anyone can cook chicken ribs easily and simply without restrictions. At this time, the method of processing to the retort pouch is not particularly limited and can be used a method commonly used in the art.

According to the present invention can be prepared chicken ribs seasoning to enable easy cooking of Chuncheon chicken ribs in chicken ribs restaurants or processing plants, as well as at home.

In addition, according to the present invention can be prepared chicken galbi spice seasoned sweet and spicy flavors.

In addition, according to the present invention, using the broth extract made from raw chicken bone, broiled chicken bone or chicken broiler chicken as a raw material, the umami taste is not only enhanced, but can be prepared at low cost.

In addition, the present invention is processed in the form of a retort pouch or the like can produce a chicken ribs processed food that can be easily and simply cooked by anyone without restrictions of the place.

1 is a process diagram showing a simplified method of manufacturing chicken ribs seasoning of the present invention.
Figure 2 is a photograph showing the process for producing a broth extract of the present invention.

Hereinafter, the present invention will be described in more detail with reference to the following examples. However, the scope of the present invention is not limited to the following embodiments, and includes modifications of equivalent technical ideas.

Reference Example  1, 2: Preparation of sweet and spicy condiments

In this reference example, sweet and spicy seasonings were prepared according to the formulation of Table 1 below.

Reference Example 1 (sweet seasoning) Reference Example 2 (Spicy Seasoning) Name of material Content (g) % Content (g) % White sugar 43.0 5.4 93.6 11.7 oligosaccharide 75.3 9.4 20.2 2.5 honey 19.9 2.5 19.2 2.4 chili powder 107.7 13.5 93.6 11.7 Solar Pepper Paste 59.7 7.5 46.9 5.8 Cheongyang Red Pepper 19.9 2.5 46.9 5.8 garlic 123.0 15.4 29.3 3.6 onion 107.7 13.5 101.0 12.6 Miwon 5.9 0.7 5.9 0.7 Black pepper 5.3 0.7 2.0 0.3 Again 2.1 0.3 3.9 0.5 water 27.8 3.5 215.1 26.9 Soy sauce 69.6 8.7 - - Mirim 56.2 7.0 - - Curry 12.2 1.5 - - Cola 64.7 8.2 - - Flavored Salt - - 49.2 6.1 Green onion - - 29.3 3.7 Rice wine - - 17.6 2.2 Chicken Flavored Powder - - 10.1 1.3 ginger - - 16.2 2.0 800 100 800 100

As shown in the formulation of Table 1, the sweet seasoning was added a lot of white sugar, honey, oligosaccharides, cola, spicy seasoning was added a lot of Chungyang pepper powder.

The characteristics of the seasoning thus prepared are shown in Table 2.

Reference Example 1 (sweet seasoning) Reference Example 2 (Spicy Seasoning) pH 5.12 ± 0.05 ^a 4.99 ± 0.05 ^b CIE color difference value L ^* (brightness) 15.99 ± 0.54 ^b 18.27 ± 0.85 ^a a ^* (red) 31.89 ± 0.90 ^a 32.19 ± 0.84 ^a b ^* (yellow) 13.53 ± 0.55 ^b 15.77 ± 0.89 ^a Sensory test ^{1 )} Texture 7.2 ± 0.6 ^a 6.6 ± 1.0 ^a Color 8.2 ± 0.6 ^a 8.2 ± 1.0 ^a flavor 6.0 ± 1.8 ^a 7.2 ± 1.5 ^a incense 6.7 ± 1.8 ^a 7.2 ± 2.6 ^a Spicy 4.7 ± 2.0 ^b 7.6 ± 1.0 ^a Sweet 6.6 ± 1.1 ^a 4.5 ± 2.0 ^b Comprehensive preference map 6.4 ± 1.4 ^a 7.4 ± 0.5 ^a

¹⁾ 9 points: Very strong. Or very good. 1 point | piece: Very weak. Or very bad.

^ab Means ± SD in the same row within different superscripts are significantly different (p <0.05).

According to Table 2, the pH was 5.12 for the sweet seasoning was significantly higher than 4.99 of the spicy seasoning (p <0.05). In general, since the shelf life tends to increase as the pH is lowered, it was determined that spicy seasoning is advantageous in terms of shelf life.

In addition, spicy seasoning was higher in brightness and yellowness in CIE color difference value.

In addition, the results of the sensory test showed a significant difference between the sweet and spicy sweet sauce and the sweet and spicy sauce, respectively. In taste and aroma, spicy taste is more preferred than sweetness (p <0.05). The overall symbol also had a spicy taste higher than a sweet taste, but there was no significant difference.

Manufacturing example  One : Subgrade bone  Preparation of broth extract

In this preparation example, 300 g of leek, 500 g of radish, 300 g of onion, 100 g of ginger, 100 g of garlic, 100 g of garlic, 1 kg of boiled leg bones, were heated on medium heat for 5 hours to extract enough flavored ingredients, and then cooled to prepare the bran bone broth extract. It was.

Manufacturing example  2 : Old world  And Broiler bone  Preparation of broth extract

In this production example, 300 g of leek, 500 g of radish, 300 g of onions, 100 g of ginger, 100 g of garlic, 1 kg of old and young leg bones (gyeonggye: broiler = 1: 1) were put into 3L of water, and heated on medium heat for 5 hours to sufficiently taste the ingredients. Allowed to be extracted and then cooled to prepare a broth and broiler bone broth extract.

Manufacturing example  3: Roe chicken  Preparation of broth extract

In this preparation example, 300g of leek, 500g of radish, 300g of onion, 100g of ginger, 100g of garlic, 100g of garlic, 1kg of old chicken, and heated to medium heat for 5 hours to extract enough flavored ingredients, then cooled and prepared chicken broth extract. .

Example  One : Subgrade bone  Preparation of Chicken Galbi Seasoning Containing Broth Extract

In this example, the chicken ribs seasoning was prepared according to the formulation of Table 3 below. As a control, coke and water, which are commonly used in Chuncheon chicken ribs, were added.

Name of material Control (water + cola) Example 1 (lave bone stock) Content (g) % Content (g) % Soy sauce 60 7.5 60 7.5 Mirim 56.7 7.1 56.7 7.1 Brown Sugar + White Sugar (1: 1) 24 3.0 24 3.0 Plum Extract 110.4 13.8 90 11.25 Black pepper 5 0.6 5 0.6 Curry 15 1.9 15 1.9 garlic 100 12.5 100 12.5 onion 120.3 15.0 120.3 15.0 Cola 50 6.3 water 20 2.5 Extract of Broiled Bone of Preparation Example 1 90.4 11.3 Miwon 6 0.8 6 0.8 Flower salt 1.6 0.2 1.6 0.2 Again 2 0.3 2 0.3 honey 20 2.5 20 2.5 Nutritional Red Pepper Powder 131 16.8 131 16.8 Cheongyang Red Pepper Powder 18 2.3 18 2.3 Suncho Gochujang 60 7.5 60 7.5 Total 800 100 800 100

The characteristics of the seasoned chicken ribs seasoning is shown in Table 4.

Control (water + cola) Broth pH 4.74 4.73 Sugar content 43 42 Salinity 3.50 3.43 CIE color difference value L ^* (brightness) 32.14 33.04 a ^* (red) 18.75 19.24 b ^* (yellow) 15.64 16.92 Sensory test ^{1 )} Color 6.4 ± 1.6 6.7 ± 1.3 Taste and Aroma 5.3 ± 0.9 5.8 ± 1.2 Spicy 5.2 ± 1.6 5.4 ± 1.4 Saltiness 5.0 ± 1.5 5.1 ± 1.5 Sweet 5.8 ± 1.3 6.5 ± 1.2 Comprehensive preference map 5.1 ± 1.1 ^b 6.8 ± 1.2 ^a

¹⁾ 9 points: Very strong. Or very good. 1 point | piece: Very weak. Or very bad.

^ab Means ± SD in the same row within different superscripts are significantly different (p <0.05).

According to Table 4, the control showed a high tendency in sugar and salinity. The reason for this is that the amount of added mesyl extract containing a lot of sugar in the control was high, and the sugar and salt were also contained in the coke.

In addition, the color of the broth added in Example 1 was higher in brightness, redness, and yellowness.

In addition, according to the sensory test, the broth added group of Example 1 had a high color, taste, and aroma, and showed a significant difference in the general symbol diagram (P <0.05).

Example  2 : Old world  And Broiler bone  Preparation of Chicken Galbi Seasoning Containing Broth Extract

In this example, the chicken ribs seasoning was prepared according to the formulation of Table 5 below. In the control group, water was used instead of broth.

Name of material Control (water) Example 2 (lave meat and broiler bone broth) Content (g) % Content (g) % Soy sauce 48 6.0 48 6.0 Mirim 58 7.2 58 7.2 White sugar 58 7.2 58 7.2 Plum 106 13.2 106 13.2 onion 125 15.7 125 15.7 honey 22 2.8 22 2.8 Black pepper 5 0.6 5 0.6 Curry 24 3.0 24 3.0 garlic 77 9.6 77 9.6 Miwon 6 6.0 6 6.0 Flower salt 2 0.2 2 0.2 Again 2 0.2 2 0.2 Spice Pepper Powder 125 15.7 125 15.7 water 144 18.0 0 0 Root and Broiler Bone Broth Extract of Preparation Example 2 144 18.0 all 800 (g) 100 800 (g) 100

The characteristics of the seasoned chicken ribs seasoning is shown in Table 6 below.

Control (water) Example 2 (fake bone + broiler bone broth) pH 4.96 5.01 Sugar content 3.8 3.8 Salinity 3.2 3.0 CIE color difference value L ^* (brightness) 33.37 33.43 a ^* (red) 21.10 20.66 b ^* (yellow) 18.79 18.92 Sensory test ¹⁾ Color 5.6 ± 0.9 5.6 ± 0.9 Taste and Aroma 5.7 ± 0.8 ^b 6.8 ± 0.7 ^a Spicy 6.4 ± 1.1 6.4 ± 1.1 Saltiness 5.3 ± 0.8 5.6 ± 1.0 Sweet 5.7 ± 1.1 5.9 ± 1.2 Comprehensive preference map 5.3 ± 0.9 ^b 6.9 ± 0.8 ^a

¹⁾ 9 points: Very strong. Or very good. 1 point | piece: Very weak. Or very bad.

^ab Means ± SD in the same row within different superscripts are significantly different (p <0.05).

According to Table 6, the pH of the chicken ribs added with broth extract of Example 2 was 5.01, higher than the control 4.96.

In addition, there was almost no color difference by the color difference meter.

In addition, according to the sensory test, the Chuncheon chicken galbi seasoning made by adding the broth extract of Example 2 was improved in taste and aroma, and the general symbol was also high (p <0.05).

Example  3: Roe chicken  Preparation of Chicken Galbi Seasoning Containing Broth Extract

In this example, the chicken ribs seasoning was prepared according to the formulation of Table 7. In the control group, water was used instead of broth.

Name of material water gravy Content (g) % Content (g) % Suncho Gochujang 206.3 25.8 206.3 25.8 Cheongyang Red Pepper Powder 94.8 11.9 94.8 11.9 Soy sauce 43.3 5.4 43.3 5.4 Taste 125.7 15.7 125.7 15.7 oligosaccharide 130.8 16.3 130.8 16.3 Black pepper 5.6 0.7 5.6 0.7 chopped garlic 40.1 5.0 40.1 5.0 onion 92.1 11.5 92.1 11.5 water 61.3 7.7 Root Chicken Chicken Extract of Preparation Example 3 61.3 7.7 Sum 800 100 800 100

The characteristics of the seasoned chicken ribs seasoned as shown in Table 8 below.

Control (water) Example 3 (grilled chicken broth extract) pH 5.24 5.26 Sugar content 4.0 4.5 Salinity 3.3 3.7 CIE color difference value L ^* (brightness) 30.57 29.24 a ^* (red) 16.52 16.01 b ^* (yellow) 13.12 12.58 Sensory test ¹⁾ Color 7.6 ± 1.1 7.4 ± 0.9 Taste and Aroma 6.0 ± 0.9 6.4 ± 0.8 Spicy 8.1 ± 1.0 7.7 ± 0.9 Saltiness 6.3 ± 1.3 6.3 ± 1.1 Sweet 5.0 ± 1.0 5.7 ± 1.2 Comprehensive preference map 5.3 ± 0.9 ^b 6.7 ± 1.1 ^a

¹⁾ 9 points: Very strong. Or very good. 1 point | piece: Very weak. Or very bad.

^ab Means ± SD in the same row within different superscripts are significantly different (p <0.05).

According to Table 8, chicken galbi seasoning seasoned with the broiler chicken broth extract of Example 3 was significantly higher than the control group added only water in the general symbol of the sensory test (p <0.05).

In summary, the sweet and spicy seasonings were not significantly different in terms of the general symbol. In addition, the seasonings added the broth extract of Examples 1 to 3 showed better taste, aroma, and overall symbols in the sensory evaluation than the control. However, there was no difference according to bone, chicken, etc., the main ingredients of broth. The addition of plum liquid to give a savory flavor to sweet or spicy seasoning, and the addition of broth extracted from roe bone, mixed roe bone, roe chicken, it can be seen that can improve the savory taste of Chuncheon chicken ribs compared to the control.

Claims (8)

After 1kg of leg bone, leek 300g, radish 500g, onion 300g, ginger 100g, garlic 100g is added to 3L of water and heated for 5 hours to prepare a broth extract,
The broth extract 90.4g, soy sauce 60g, Mirim 56.7g, sugar 24g, plum extract 90g, black pepper 5g, curry 15g, garlic 100g, onion 120.3g, Miwon 6g, salt 1.6g, again 2g, honey 20g, red pepper powder 149g, red pepper paste 60g chicken ribs seasoning method characterized in that the mixing.
After adding 1kg of old and broiler leg bones, 300g of leek, 500g of radish, 300g of onion, 100g of ginger, 100g of garlic to 3L of water and heating for 5 hours to prepare a broth extract,
The broth extract 144g, soy sauce 48g, Mirim 58g, sugar 58g, plum juice 106g, onion 125g, honey 22g, black pepper 5g, curry 24g, garlic 77g, Miwon 6g, salt 2g, again 2g, red pepper powder 125g How to prepare chicken ribs seasoning.
delete delete delete delete Mixing the chicken ribs seasoning prepared by the method of claim 1 with the chicken; And
The method of manufacturing a retort chicken ribs, characterized in that it comprises the step of retort packing the chicken marinated chicken ribs seasoning.
The method of claim 7, wherein
The chicken ribs seasoning and the chicken is a method of producing a chicken retort, characterized in that the mixture in a weight ratio of 1: 2.

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