KR101557146B1 - Method to make soy sauce for roast pork - Google Patents

Abstract

The present invention relates to a method for making a soy sauce for pork bulgogi, and more particularly, to a method for making a pork bulgogi sauce for a pork loin, more specifically, a pork loin, a sirloin, a relief, a pork belly, a lamb, a leg, a rib, a neck, This invention relates to a method for making soy sauce sauce.

To this end, the present invention relates to a soy sauce for roast meat of a kind of pork selected from the group consisting of roasted pork roast, sirloin roast, relief roast pork roast, leg roast roast, Sauce, fermented soy sauce, boiled pork bones (meat water) or fresh water (fresh water) mixed with one kind of water (diluted), Songhwa (Songhua), Song Jin, (Pine nuts), pine trees, pine bamboo shoots, pine trees, pine trees, pine trees, pine trees, vegetables, fruits and spices. A step of evaporating and concentrating by heating, followed by filtration with a sieve or a filter to produce a soy sauce containing a pine component, which is a filtrate obtained by removing solid matter,

The soy sauce containing the pine ingredients is injected with raw seaweed or natto and fermented with microorganisms contained in Chongkukjang or natto and then fermented to make fermented soy sauce Wow,

Alcohol and saccharide were added to the fermented soy sauce and the vinegar was poured in a pH range of 4.5 to 6. The mixture was heated and boiled for 10 to 20 minutes and then cooled to room temperature. The carbonated beverage was added to the salted (NaCl ) Concentration in the range of 1 ~ 6 wt% to make soy sauce for pork bulgogi (Soy sauce).

Pork bulgogi, soy sauce, spices, pine ingredients, Chungkukjang, natto, alcohols, sugars, vinegar, carbonated drinks

Description

How to Make Soy Sauce for Pork Bulgogi {Method to make soy sauce for roast pork}

The present invention relates to a method for making a soy sauce for pork bulgogi, and more particularly, to a method for making a pork bulgogi sauce for a pork loin, more specifically, a pork loin, a sirloin, a relief, a pork belly, a lamb, a leg, a rib, a neck, This invention relates to a method for making soy sauce sauce.

Generally, when one kind of pork is eaten with roast meat among roast beef, sirloin, relief, pork belly, battle roast, leg roast, rib, neck, gull, or beard roast, the above pork is burnt on charcoal People who do not like the pork flavor have a problem to avoid pigs.

In document 1 of the prior art, there is proposed a method for removing the unpleasant smell and taste of meat and fish with a unique flavor extracted from the clove. In Document 2, a meat sauce containing a water-soluble chitosan is disclosed, In document 3, a method of aging pork using miso sauce has been proposed. In document 4, sauce containing safflower, hwanggi, ogapi, gangun, ram, ginseng, ginseng and licorice is presented In the case of Document 5, the seasoning sauce using herbal medicines of Gugija, Jujube, Guryeo, Rice, Peony, Ganoderma, Horseback rid, Genjiji, Licorice, Ginseng roots, Cinnamon, In the case of Document 6, a method using a mixture of mussel extract and red wine is proposed. In the case of Document 7, There is proposed a method of preparing seasoned sauce for meat using soy sauce, syrup, sugar, apple, pear, onion, garlic, ginger, cow and seasoning ingredients. In case of document 8, Such as a method for cooking pork bulgogi, but it has been found that the taste and flavor of the sauce is lower than that of the sauce of the present invention.

Conventional literature information

[Patent Document 1] Korean Patent Registration No. 10-0338356 (May 15, 2002)

[Patent Document 2] Korean Patent Registration No. 10-0366853 (December 18, 2002)

[Patent Document 3] Korean Patent Registration No. 10-0382281 (April 17, 2003)

[Patent Document 4] Korean Patent Registration No. 10-0526313 (October 28, 2005)

[Literature 5] Korean Patent Registration No. 10-0572851 (April 14, 2006)

[Patent Document 6] Korean Patent Registration No. 10-0639923 (October 24, 2006)

[Patent Document 7] Korea Patent Registration No. 10-0590610 (June 09, 2006)

[Patent Document 8] Korean Patent Registration No. 10-0698874 (March 16, 2007)

The present invention relates to a method for eliminating the pork flavor of pork in a pork bulgogi dish using soy sauce containing pine ingredients and soy sauce fermented with chongkukjang or natto bacillus, Soy sauce for roasted pork (Soy sauce).

The present invention relates to a soy sauce for roast meat of one kind of pork selected from the group consisting of roasted pork roast, sirloin roast, relief roast pork roast, leg roast roast, rib roast, neck roast, , A mixture of fermented soy sauce with one kind of water from raw meat (broth) or fresh water (boiled pork bones), pine mushrooms, pine mushrooms, ginseng, Pine tree, pine tree, pine bamboo, pine tree, pine tree, pine tree, vegetables, fruits and spices are injected together into a pot. , Evaporating and concentrating by heating, filtering with a sieve or a filter to remove solid matter, and making a soy sauce containing pine ingredients as a filtrate, and adding soy sauce to the soy sauce containing the pine ingredients, Or natto (natto) is injected into the chongkukjang or natto Preparing a fermented soy sauce by fermenting the fermented soybeans with water and then fermenting the fermented soy sauce with alcohols and saccharides added to the fermented soy sauce; And then boiled for 10 to 20 minutes and then cooled to room temperature to make a soy sauce for pork loin by injecting a carbonated beverage having a NaCl concentration of 1 to 6 wt% Feature.

Since the pork bulgogi is cooked with the soya sauce made in the present invention, the pork bulgogi is not cooked, and the pork bulgogi has a good flavor and flavor. .

All meat has a distinctive smell. Especially, in the case of pork, there are many unsaturated fatty acids (unsaturated fatty acids) such as oleic acid and linoleic acid, Those who dislike this grudge are avoiding pork. Therefore, in general, pork meat sauce is cooked by adding ginger juice, miso soup, chongju, chili powder, onion juice, ginger juice, instant coffee, and green tea leaves. However, There are a lot of people who do not eat meat.

In the case of frozen pork, frozen for a long time, frozen for several times and frozen repeatedly, frozen pigs and long-term pigs that do not castrate, I am happy.

The inventors of the present invention have conducted studies and experiments on the above-mentioned pork meat, and as a result, the turpentine oil and terpene ingredients contained in pine trees have been masked to treat the pork loin, It was also found that there is an effect of improving the taste and flavor while the metabolites of the fungus that make chongkukjang or natto improve the taste and flavor I found that it works.

Therefore, the present invention uses pine ingredients and chongkukjang or natto to cook one kind of pork from bulgogi among pigs' roast, sirloin, relief, pork belly, shrimp, legs, ribs, mackerel, Here's how to make a soy sauce that you can use to make a soy sauce.

Ⅰ. Steps to make soy sauce containing pine ingredients

The present invention relates to a soy sauce sauce for pork roast meat, which is one kind of sauce, roast meat, sauce, pork belly meat, leg meat, ribs, neck, gull, 50 to 150 parts by weight of one kind of water from boiled or broth is added to a diluted soy sauce and then the mixture is mixed with a mixture of pine mushrooms, ) 5 to 20 parts by weight of a pine component of a pine tree among pine trees, pine bamboo shoots, pine needles, pine needles or pine needles is added, and when the total capacity is 40 to 60 vol% , Evaporated and concentrated, and then filtered with a sieve or a filter to remove solid matter, and a soy sauce containing a pine component as a filtrate is made.

When one kind of water is mixed among the broth or fresh water boiled in the soy sauce, the fresh water is mixed with tap water, mineral water or deep sea water, It is preferable to use one kind of fresh water out of desalted desalted water.

5 to 20 parts by weight of a pine component is added to the diluted soy sauce and 5 to 20 parts by weight of at least one kind of vegetables among cucumber, carrot, onion, paprika, garlic, red pepper, 5 to 20 parts by weight of one or more kinds of fruits such as lemon, apple, pear, plum, citron or citron, black pepper, mustard, Allspice, Fennel, Vanilla, Ginger, Turmeric, Coriander, Cumin, Lemon (Lemon), Lemon (Lemon) peel, curry, cardamon, carudamon, lobule, mint, green tea, laurel tree or leaf, parsley, wasabi, Eiudecologne Mint, Rosemary, Basil, Dill, Sage, Thyme, Marjoram, Tarragon, Cloisonne, Fennel, ) · Jasmine (Jasmine) 5 to 20 parts by weight of one or more spices from Lavender, Lilac, Liliaceae, moon peach, Oregano or Alpinia are added together and the total volume It is heated to 40 ~ 60 vol%, evaporated and concentrated, and then filtered with a sieve or a filter to remove solid matter and make soy sauce containing pine ingredients as a filtrate.

·결명자(決明子)·산사자(山査子)·구자

·상사자(相思子)·오가피(五加皮)·황백피(黃柏皮)·가래나무껍 질·오배자(五倍子)·산수유(山茱萸)·모과(木瓜)·마가목 열매·영지(靈芝)·녹각(鹿角)·감초(甘草)·합환피(合歡皮)·백선피(白鮮皮)·황기

·작약(芍藥)·숙지황(熟地黃)·갈근(葛根)·용안육(龍眼肉)·육계(肉桂)·곽향(藿香)·계피(桂皮)·육두구

·진피(陳皮)·울금(鬱金)·율무(薏苡仁)·엄나무(嚴木)·두릅나무

·느릅나무(春楡)·벌나무·여정목(女貞木)·여정실(女貞實)·두충(杜仲)·음양곽(淫羊藿)·인삼(人蔘)·사삼(沙蔘)·길경(桔梗)·백출(白朮)·지초(芝草)·시호(柴胡)·어성초(魚腥草)·잔대·하수오(何首烏)·황정(黃精)·천문동(天門冬)·맥문동(麥門冬)·백출(白朮)·둥굴레·조릿대·겨우살이·민들레·구절초(九節草)·비파 잎·바위솔·와송(瓦松)·용담(龍膽)·황금(黃芩)·목통(木通)·함초(鹹草)·발계

·국화꽃·쑥·부추·질경이·까마중·비수리·일엽초·뽕잎·감잎·옥수수수염 또는 우슬(牛膝) 중에서 한 종류 이상의 한약재를 5∼20중량부를 함께 주입하고, 전체 용량이 40∼60vol%가 될 때까지 가열하여 증발·농축한 다음, 체(Sieve) 또는 여과기로 여과하여 고형물질을 제거한 여액인 소나무성분이 함유된 간장을 만들 수도 있다.5 to 20 parts by weight of a pine component is injected into the diluted soy sauce, and further, jujube, ginger, 芎芎, 枸杞 子, 枸杞子, 子 子, (蛇床子) · Omiza (五 み 子) · Heartbreaker

· Kyeongjae (决 明 子) · Sansaja

· · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · < (Licorice), licorice (licorice), licorice (harmful skin), white blooming (白 肌)

藥 peony (藥 药), 熟地地 (熟地黄), 葛根 (葛根), yongan meat (龍眼 meat), broiler meat (桂香), cinnamon (cinnamon), nutmeg

· Dandelion, 금 金, 薏苡仁, umbrella, 嚴 木 · 나무

· Elm trees · Pruned trees · Jungjak trees · Yeonjeong silversmith · Duchung · 阴羊藿 · Ginseng · Ginseng · 沙 蔘 · Gyeonggyeong · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · (草 草) · Release

5 to 20 parts by weight of at least one herb medicinal material among chrysanthemum flowers, mugwort, leek, plantain, radish, acorn, mung bean leaf, mulberry leaf, persimmon leaf, corn mustache or beef kneader is injected together, , Evaporated and concentrated, and then filtered with a sieve or a filter to remove the solid matter to make a soy sauce containing pine ingredients as a filtrate.

Any of the above-mentioned ingredients other than the above-mentioned ingredients among the above-mentioned vegetables, fruits, spices and herbal medicines may be used.

5 to 20 parts by weight of the above-mentioned vegetables, 5 to 20 parts by weight of the fruits, 5 to 20 parts by weight of the spices and 5 to 20 parts by weight of the herbal medicines are added together in the diluted soy sauce And the mixture is heated until the total volume reaches 40 to 60 vol%, evaporated and concentrated, and then filtered with a sieve or a filter to remove solid matter to make a soy sauce containing pine ingredients as a filtrate.

Ⅱ. Steps to make fermented soy sauce

To 100 parts by weight of soy sauce containing the pine component, 5 to 10 parts by weight of one kind of soybean soup or natto is poured, and the mixture is heated for 16 to 60 hours Fermented by microorganisms contained in cheonggukjang or natto, fermented for 1 to 7 days at 0 ~ 5 ℃ and fermented.

When the soy sauce bean is prepared and used, the soybean bean is soaked in water, and then the soybean bean is added to the soy sauce, Bacillus subtilis var. Natto, Bacillus subtilis var. Chungkookjang, Bacillus licheniformis, Bacillus megaterium (Bacillus subtilis var. Natto), Bacillus subtilis var. ), Bacillus mesentericus or Bacillus halodurans, and the mixture is maintained at a temperature of 35 to 45 DEG C, and the mixture is maintained at a temperature of 16 to 60 DEG C It is preferable to use fermented chongkukjang or natto for a period of time.

Among the metabolites, the above-mentioned hepatic fungi contains a component synthesized by polyphenol compounds, which converts volatile odor-generating substances into non-volatile substances, which are macromolecular substances, and inhibits the generation of odor. Wastewater treatment process, composting process and biological odor treatment process.

Ⅲ. Steps to make soy sauce for roasted pork

)·리큐어(Liqueur)·청주 또는 맛술(Cooking wine) 중에서 한 종류의 알코올류 5∼10중량부, 자당(蔗糖)·트레할로스(Trehalose)·꿀·물엿·올리고당(Oligosaccharide) 또는 설탕(雪糖) 중의 한 종류의 당류 5∼10중량부를 주입한 것에 감식초·사과식초·매실식초·와인식초·현미식초 또는 허브식초(herb vinegar) 중에서 한 종류의 식초류를 pH가 4.5∼6 범위가 되게 주입하고, 가열하여 100℃에서 10∼20분간 끓인 다음, 상온으로 냉각한 것에 콜라(Cola)·사이다(Cider)·맥주·소다수(Soda water) 또는 레모네이드(Lemonade) 중에서 한 종류의 탄산음료(carbonated beverage)를 염분(NaCl) 농도가 1∼6wt% 범위가 되게 주입하여 돼지불고기용 간장소스(Soy sauce)를 만든다.To 100 parts by weight of the fermented soy sauce were added 10 g of fruit wine,

5 to 10 parts by weight of one kind of alcohol among liqueur, sake or cooking wine, sucrose, trehalose, honey, starch syrup, oligosaccharide or sugar, 5 to 10 parts by weight of one kind of saccharides were injected, and one type of vinegar among the persimmon vinegar, apple vinegar, plum vinegar, wine vinegar, brown rice vinegar or herb vinegar was injected in a pH range of 4.5 to 6 , Heated and boiled at 100 ° C for 10 to 20 minutes and then cooled to room temperature and added with one kind of carbonated beverage such as cola, cider, beer, soda water or lemonade, (NaCl) in the range of 1 ~ 6wt% to make soy sauce for pork bulgogi.

[Example 1]

1 kg of pine tree was poured into a diluted soy sauce prepared by mixing 10 kg of desalted deionized water with deep seawater at 10 kg of S-company having a salt concentration of 15 wt%, evaporated and concentrated by heating, To remove solid matter, and 10.1 kg of soy sauce containing a pine component as a filtrate was prepared. 500 g of commercially available bean sprouts were poured into 10.1 kg of soy sauce containing the above pine ingredients, and the resulting mixture was poured into a 15-liter container. The mixture was kept at 37 to 40 ° C in a thermostat and maintained at a humidity of 85% The fermented soy sauce fermented 10 kg. (At this time 0.7 kg of water was evaporated.)

500 g of commercially available sake and 500 g of brown sugar were poured into 10 kg of the fermented soy sauce, and the pH was adjusted to 5 by pouring brown rice vinegar. The mixture was heated and boiled at 100 ° C for 15 minutes, (Cola) was injected to make a soy sauce for pork bulgogi. (At this time, the salt concentration of soy sauce for pig bulgogi was 5 wt% as measured by Bohme's hydrometer.)

[Example 2]

In a diluted soy sauce mixed with 15 kg of desalted deionized sea water, 10 kg of S-company's salted seaweed having a salt concentration of 15 wt%, 1 kg of pine seed, 200 g of carrot, 200 g of onion, 200 g of garlic, 200 g of pepper, 100g of spices, 200g of tomatoes, 200g of apples, 200g of fruits, 200g of ginger, 100g of peppermint, 200g of green tea, 100g of ginger, 100g of ginger, 200g of cinnamon, 100g of gingerbread and 100g of gingerbread. After concentrating, it was filtered with a sieve to remove solid matter and made 12.6 kg of soy sauce containing pine component as a filtrate. 600 g of commercially available soybean paste was poured into 12.1 kg of soy sauce containing the above pine ingredients, and the resulting mixture was poured into a 20-liter container. The mixture was heated at 37-40 ° C in a warmer, fermented for 24 hours while maintaining a humidity of 85% To make 11.9 ㎏ of fermented soy sauce. (At this time 0.7 kg of water was evaporated.)

600 g of commercially available sake and 600 g of brown sugar were poured into 11.9 kg of fermented soy sauce, and the pH was adjusted to 5 by pouring brown rice vinegar. The mixture was heated and boiled at 100 ° C for 15 minutes, (Cola) was injected to make soy sauce for pork bulgogi. (At this time, the salt concentration of soy sauce for pork bulgogi was 5.1 wt% as measured by Bohme's hydrometer.)

[Example 3]

The pork bulgogi made from the soy sauce for pork bulgogi prepared in Examples 1 and 2 and the S-pork bulgogi restaurant on the 1st floor of Yeouido U-Shopping Mall in Seoul were prepared with sugar, red pepper powder, chopped garlic, chopped green pepper, soy sauce, (The ingredients ratio of the soy sauce sauce and the method of making it can not be grasped as a trade secret) are purchased and the ten people of the O-restaurant in Seongnam city, Gyeonggi province are panelist, Type pork bulgogi sauce for 5 minutes and then grilled on a charcoal fire. The results were as shown in Table 1 below.

Table 1 Trial result of pig pork

Item very good. good. is average. Not good. Not very good. flavor Example 1: Soy sauce for pork bulgogi 5 people 5 people - - - Example 2 Soy sauce for pork bulgogi 10 people - - - - S-Pork roasted meat in soy sauce - 8 people 2 people - - Flavor Example 1: Soy sauce for pork bulgogi 5 people 5 people - - - Example 2 Soy sauce for pork bulgogi 10 people - - - - S-Pork roasted meat in soy sauce - 7 people 3 people Overall assessment Example 1: Soy sauce for pork bulgogi 6 people 4 people - - - Example 2 Soy sauce for pork bulgogi 10 people - - - - S-Pork roasted meat in soy sauce - 7 people 3 people - -

Panelists in Table 1 above used the pork bulgogin liver place made in the present invention in the restaurant which is famous for the pork burley dish and have excellent taste and flavor as compared with the soy sauce for pork bulgogi, It was found that the pork belly cooked with soy sauce made from pork roast meat was excellent.

Claims (4)

In soy sauce for pork bulgogi, mixed soy sauce was prepared by mixing one kind of water from broth (meat water) or fresh water (boiled pork bone) in fermented soy sauce, Pine tree, pine bark, pine bamboo, pine bark, pine tree, or pine tree, and the total volume is 40 ~ Heating to 60 vol%, evaporating and concentrating, filtering with a sieve or a filter to remove solid matter and making soy sauce containing the pine component as a filtrate, One kind of soy sauce paddy or natto was poured into the soy sauce containing the pine ingredients and the soy sauce was poured into the soy sauce containing the pine ingredients by microorganisms contained in Chongkukjang or Natto for 16 to 60 hours while maintaining the temperature at 35 to 45 [ Fermenting (fermenting) the fermented soybeans, fermenting the fermented soy sauce for 1 to 7 days in a refrigerated state at 0 to 5 ° C, Alcohol, sugar and vinegar are introduced into the fermented soy sauce, heated and boiled at 100 ° C for 10 to 20 minutes and then cooled to room temperature. To the carbonated beverage, a salt (NaCl) concentration of 1 to 6 wt% Wherein the soy sauce is prepared by adding soy sauce to the pork roast in a predetermined range. The method according to claim 1, wherein, in the step of making the soy sauce containing the pine ingredients, the pine ingredients are further added together with vegetables, fruits and spices and heated until the total volume reaches 40 to 60 vol% · Concentrate and then filter with a sieve or filter to remove solid matter and make soy sauce containing pine ingredients, a filtrate to make soy sauce for pork bulgogi. The method according to claim 1, wherein, in the step of making the liver containing the pine component, the pine component and the herbal medicine are further injected together and heated to evaporate and concentrate until the total volume reaches 40 to 60 vol% ) Or filtration with a filter to remove solid matter and make soy sauce containing pine ingredients as a filtrate to make soy sauce for pork roast meat. The method according to claim 1, wherein in the step of making the soy sauce containing the pine ingredients, the pine ingredients, and further the vegetables, fruits, spices and herbal medicines are poured together and heated until the total volume reaches 40 to 60 vol% After concentrating, it is filtered with a sieve or a filter to remove solid matter and make a soy sauce containing pine ingredients as a filtrate to make soy sauce for pork roast meat.