KR101606113B1 - Composition of sauce for meat including grape and method of manufacturing thereof - Google Patents

Abstract

The present invention relates to a grape sauce composition for meat and a method for manufacturing same. More specifically, the grape sauce composition for meat is manufactured by the following steps: (a) producing grape liquid by heating grapes and water; (b) adding sugar and soybean sauce to a portion of the grape liquid of step (a), heating the same, and cooling the same; (c) adding a portion of the grape liquid of step (a) to the cooled product of step (b) and mixing the same; and (d) adding apples, onions, leeks to the rest of the grape liquid, grinding the same, and mixing the same with the mixture of step (c). According to the present invention, health of people who eat the grape sauce composition is promoted by supplying potassium that modern people lack in an easy manner; taste and texture of general meat dishes are enhanced by removing stench of meat and tenderizing meat; and economy of a local province is promoted and farmer′s income is increased as a large amount of Kimcheon (Korean local province) grapes is used.

Description

Technical Field [0001] The present invention relates to a grape sauce composition for meat,

More particularly, the present invention relates to a composition of a grape sauce for meat using grapes, in particular, Gimcheon grape, and is applied to a wide range of meat dishes such as bulgogi, ribs, And a method for preparing the same.

Sauce is a general term for liquid or semifluid seasoning which is put in food or put on food in Western food. It enhances taste, flavor and color of food, increases nutritive value and maintains moisture of food such as meat. Further, the source is formed in combination with the material to enhance the quality of the material.

These sources have been used as a part of cooking in the home and restaurant industry. However, with the development of food processing technology, various dressings such as Worcester, chili, tabasco, rice wine, tomato ketchup, mayonnaise, .

In particular, consumption of meat-related sauces is also increasing, as meat consumption such as pork and beef steadily increases as the standard of living improves.

Red meat, such as beef or pork, is a high-protein, high-protein food that is cooked in almost any form of food, such as grilled, steamed, fried, hot, and red. Especially when cooked in a fire, You can see that the taste is excellent. However, most of the red meat such as beef or pork contains saturated fatty acid, which causes various body problems such as inducing adult diseases and indigestion.

In addition, the general eating habits of Koreans are not enough calcium intake, and conversely, the world has the most sodium intake, so many osteoporosis patients. Moreover, as the incidence of liver cancer among OECD member countries is the highest, it is urgent to strengthen the liver function and improve the constitution.

Therefore, there has been proposed a method of cooking red meat which is composed of fat or high protein, which is supplemented with sauces which help the health of modern people, that is, lower the content of cholesterol and promote digestion.

As a prior art of such meat sauce, Korean Patent Laid-Open No. 10-2005-0035993 proposes a sauce capable of softening meat and fish using Saururus chinensis to help digestion and absorption of meat, Korean Patent Laid-Open No. 10-2010-0118208 proposes a seasoning sauce composition for meat and fish containing ugum, which removes meat and fishy flesh, as well as prevents stroke, replenishes vitamins, Effect. However, these prior arts have added functionalities, but they have a disadvantage in that they have a bad influence on the flavor of meat dishes, and taste and flavor are not good so that the degree of preference is decreased.

On the other hand, grapes, especially those cultivated in Gimcheon, have a high content of potassium, thereby helping to discharge sodium, preventing calcium from escaping from the bone, and thus being effective in preventing osteoporosis and also preventing hypertension and arteriosclerosis. . In addition, the organic acids contained in the grapes promote the secretion of saliva and gastric juice, digestion, absorption and metabolism of the role is active.

Moreover, grapes regenerate and improve hepatocytes to enhance liver function, improve the blood's neutral lipid, and thus help in various liver-related diseases and blood circulation. In addition, it contains a large amount of anthocyanin components, and is effective for antioxidation, anti-aging, skin care, and the like, and is known to have an excellent effect on eye health.

The grape contains 0.5 ~ 1% of tartaric acid and malic acid, 0.3 ~ 1% of pectin, gum, inositol, tannin, etc., and promotes the intestinal activity. Polyphenol is also contained in a large amount and antioxidant and anticancer effects can be expected It is also rich in glucose and vitamins to lower cholesterol levels. In addition, as known, grape vasodilatation and platelet aggregation by 30% is also effective in preventing cardiovascular disease.

In particular, among the grapes, Kimcheon grapes have a harvesting time about 10 days faster than other grapes, strong against cold weather, granular and juicy, because Kimcheon is forming geographical basin, Because it is fast and the sand is sandy soil, there is a geographical advantage that makes the optimum environment for grape cultivation, and there is a climatic advantage that the rainfall is small at harvest time, In other words, Gimcheon produces grapes with excellent taste and flavor based on the above geographical and climatic advantages. In 2010, it received the 62nd Geographical Indication System certification.

Therefore, the present inventor has invented a sauce for meat using Kimcheon grape which is stable in production, in order to supplement the disadvantages of meat, especially red meat.

KR 10-2005-0035993 A KR 10-2010-0118208 A

It is an object of the present invention to provide a sauce composition using grapes to easily supply insufficient potassium to modern people, to maintain the health of the consumers, and to prevent digestion failure due to ingestion of meat.

In addition, it removes the intrinsic flavor of the meat and improves the flavor of whole meat dishes by adding incense of grapes, and induces the meat-making action of the meat to improve the texture.

According to the present invention, there is provided a grape sauce composition for meat, which comprises grape juice, sugar, soy sauce, apple, onion and green onion, wherein the grape juice is heated and cooled, Is characterized by being a syrup or grape fermentation broth.

The grape is Gimcheon grape, and the grape is used in a weight ratio of 1: 1 to 4: 1, and the amount of the grape used is 50 to 1000 parts by weight, 30 to 500 parts by weight 10 to 150 parts by weight of apple, 30 to 400 parts by weight of onion, and 5 to 70 parts by weight of green onion.

The method comprises the steps of: (a) preparing a grape juice by heating grapes and water, (b) adding sugar and soy sauce to a part of the grape juice of the step (a) (c) adding a portion of the grape juice of step (a) to the cooling water of step (b) and mixing the mixture; and (d) adding apple, onion, And grinding it, and mixing it into the mixture of step (c)

The saccharide is characterized by being starch syrup or grape fermentation broth.

(e) adding pepper, sesame and cooking wine to the mixture of step (d), wherein the cooking wine is selected from the group consisting of normal or red wine, and the grape is Kimcheon grape.

In step (a), grape and water are blended in a weight ratio of 1: 1 to 4 to prepare a grape juice. In step (b), 50 to 1000 parts by weight And 10 to 150 parts by weight of apple, 30 to 400 parts by weight of onion and 5 to 70 parts by weight of green onion based on 100 parts by weight of grapes used in step (a) .

According to the present invention, it is possible to easily maintain the health of the consumers by supplying potassium, which is scarce to modern people, and to remove the flesh of the meat and to improve the flavor and texture of the whole meat dish.

In addition, the use of large quantities of grapes, especially Gimcheon grapes, has the economic advantage of revitalizing the local economy and increasing the farm income.

Hereinafter, the present invention will be described in detail.

The grape sauce composition for meat according to the present invention comprises grape juice, sugar, soy sauce, apple, onion and green onion, wherein the grape is heated and cooled by grape and water. In the present invention, the term 'sugar' is generically referred to as a sweet taste substance. In the present invention, more specifically, starch syrup or grape fermentation broth can be used.

The source composition of the present invention supplies a large amount of potassium to the meat by using grape juice obtained by heating and cooling the grape and water to prevent the digestion failure due to the meat. In addition, even if no additional chemical seasoning or frying agent is added to the meat, the meat texture improves the texture, removes the flesh, and improves the flavor of the whole meat dish by adding grape flavor.

The grapes used in the present invention are preferably Kimcheon grapes. The Kimcheon grapes have a high content of potassium, a large amount of granules and a large amount of juices, which are suitable for the production of sauces. In addition, it is strong against cold weather, harvest time is about 10 days faster than other regions, and because of manual cultivation technology operated by Gimcheon city, high quality grapes can be obtained consistently, And it is possible to manufacture a smooth source, which is high in economic value.

In addition, by including sugar, soy sauce, apples, onions, and green onions, we improve the overall flavor of the sauce and help the meat to remove the ingrown meat. The mixing ratio of the source composition of the present invention and the like will be described in detail through the production method described later.

Hereinafter, a method for preparing a grape sauce composition for meat according to the present invention will be described in detail.

(a) The step of producing the grape juice by heating the grape and water.

First, grape and water are heated to produce grape juice. At this time, the grapes and water may be blended in a weight ratio of 1: 1 to 4, and the heating temperature is 60 to 100 ° C and the heating time is 20 to 40 minutes. The grape produced in this step is divided into steps (b), (c) and (d) described below. And grapes are cleaned before use and used as they are.

When the grape is mixed with water at a weight ratio of 1: 1, the resulting grape has a sweetness of about 27 birx and a sweetness of 1: 1.8. When the weight of the grape is not more than about 10 brix, , And in the case of a 1: 4 weight ratio, sweetness is weakly produced with a sugar content of about 6 brix. Therefore, it is preferable to control the sweetness by controlling the weight ratio of the grapes and water according to the taste of the recipient, the type of the meat, and the type of the dish.

The reason why the above-mentioned grape juice is prepared and used in the present invention is that it is possible to use a large amount of grape as long as the grape juice can be prepared beforehand, so that the excellent flavor of the meat can be expected to increase and the grapefruit action can be expected. This is because the potassium content is increased, which can help maintain the health of modern people.

Also, unlike the case where grape is added to the sauce or only the juice is added to the sauce, various antioxidant ingredients contained in the grape skin can also be extracted when the grape juice is prepared and used, and the sugar content is increased by heating, This is because it can improve the overall source flavor. That is, when only grape or grape juice is added to the sauce, effects such as improvement of flavor, increase in sugar content, activity of meat-making, high active ingredient content and the like as in the present invention are not exhibited.

In the present invention, among the grape liquor which has been cooled by heating, grapevines may be removed by screening them, or they may be used as they are without being removed. However, in terms of flavor and texture, it is preferable to use only the grape liquor to filter out the grapevines.

The grape liquor produced by the above method contains not only a large amount of various nutrients, but also an abundance of grape flavor, which improves the taste of the meat, improves the texture and softens the texture.

(b) adding sugar and soy sauce to a part of the grape liquor of step (a), heating and cooling.

When the preparation of the grape juice is completed, the sugar and the soy sauce are put into some of them and the mixture is heated so that the grape juice, sugar, and soy sauce are well mixed together and then cooled. Here, the heating temperature and time are not limited, and it suffices that the grape juice, sugar, and soy sauce are well mixed. Further, since the cooling can also be performed at room temperature, it can be allowed to cool at room temperature, or cold water or a refrigerator can be used.

The grape juice is used in an amount of about 20 to 30% by weight of the grape juice prepared in the step (a), and the sugar and the liver are used in an amount of 50 to 1000 parts by weight based on 100 parts by weight of the grape used in the step (a) 30 to 500 parts by weight of soy sauce is used. Here, the sugar is used to increase sugar content, and starch syrup can be used. And soy sauce is used to add flavor to the sauce and increase the salinity.

The grape fermentation broth may be prepared by mixing grape and sugar at a weight ratio of 1: 1 to 2: 1, maintaining the mixture at 20 to 30 ° C. for 100 to 200 days, . When such a grape fermentation broth is used, the grape flavor becomes stronger and sugar content can be increased, and the flavor of the whole sauce is further improved.

(c) adding a part of the grape juice of the step (a) to the cooling water of the step (b) and mixing.

Next, about 40 to 60% by weight of the grape liquor of step (a) is re-introduced into the cooled product of step (b) and mixed.

In the present invention, the reason why the grape liquor is further added through the step (b) and the step (c) is that the sugar and the liver are well mixed with the grape juice to further improve the flavor.

(d) adding apple, onion, and green on the remaining grape of step (a), pulverizing it, and mixing it with the mixture of step (c).

Then, apple, onion, and green onion are added to the remaining amount of the grape liquor prepared in the step (a), followed by pulverization using a blender or the like, and the resulting mixture is mixed with the mixture of step (c). At this time, the pulverization particle size is not limited.

In this step, all of the remaining grapes prepared in the step (a) are used, and 10 to 150 parts by weight of apple, 30 to 400 parts by weight of onion, 30 to 400 parts by weight of apple, To 70 parts by weight. Here, apples, onions, and green onions are materials for improving the flavor of sauces and adding various nutrients, and it is desirable for the above-mentioned dosage ratio to be favorable for the overall flavor of the sauce, but this is not necessarily limitative.

Further, in the present invention, by using an apple together with a grape juice, the flavor of the sauce is further improved.

In addition, the above-mentioned apples, onions, and green apples are separately mixed with the grape juice, ground, and then added to the sauce, whereby the flavor of each of the ingredients, that is, apple, onion and green onion, is further improved.

Further, the nutrients possessed by each material are preserved to the utmost by cooking the processes as described above.

(e) adding pepper, sesame and cooking liquor to the mixture of step (d).

In addition, the mixture of step (d) may be further fed with pepper, sesame, and cooked liquor. Herein, the pepper, dog, and cooking utensil may be used in an amount of 0.1 to 5 parts by weight, 1 to 10 parts by weight, and 3 to 50 parts by weight, respectively, based on 100 parts by weight of grapes used for preparing the grape .

As the above-mentioned cooking liquor, it is possible to use regular or red wine. When red wine is used, the grape flavor becomes stronger.

The prepared meat grape sauce of the present invention can be used in the production of seasonings such as ribs, grilled ribs, and bulgogi using red meat. In addition, it can be applied not only to red meat but also to white meat of poultry such as duck and chicken, and also to fish dishes.

In addition, the meat can be cooked to a good thickness when cooked, and the sheath can be used so that the sauce penetrates deeply. The meat can be aged with the sauce, and the meat can be seasoned with salt, soy sauce, Basic sauce may be added, but it is not limited thereto.

Hereinafter, the present invention will be described more specifically by way of examples.

(Production Example 1)

18,000 g of water and 10,000 g of Gimcheon grape were added and heated at 80 to 100 캜 for 30 minutes to obtain 16,000 g of grape juice. The sugar content of the grape was 10 brix. Then, 8,000 g of starch syrup and 4,000 g of soy sauce were mixed with 25% by weight of the above-mentioned grape juice, and the mixture was heated again at 60 to 100 ° C for 3 minutes and then cooled to 30 ° C or less at room temperature. Then, 50% by weight of the prepared grape juice was added and mixed. Then, 1,200g of apple, 3,500g of onion and 600g of green onion were added to the remaining 25% by weight of grape, and the mixture was ground in a mixer for 3 minutes. Then, the mixture was mixed with the above-prepared mixture, and then 40 g of pepper, 100 g of sesame salt and 500 g of purified water were added.

(Production Example 2)

Prepared in the same manner as in Preparation Example 1, using 1,000 g of grape and 1,000 g of water, 380 g of grape was obtained and the sugar content was 27 brix.

(Production Example 3)

The same procedure as in Preparation Example 1 was carried out except that 1,000 g of grape was obtained using 1,000 g of grape and 2,000 g of water, and the sugar content was 12 brix.

(Production Example 4)

Prepared in the same manner as in Preparation Example 1, 2,000 g of grape juice was obtained using 1,000 g of grape and 4,000 g of water, and the sugar content was 6 brix.

(Example 1)

Beef bulgogi were prepared using the source compositions of Preparations 1 to 4. The beef was prepared in four groups of 600 g each as a sirloin. The sauce compositions of the above Preparation Examples 1 to 4 and beef were mixed at a weight ratio of 1: 1, left to stand for 30 minutes, and then cooked.

(Example 2)

Beef ribs were prepared using the source compositions of Preparation Examples 1 to 4. The beef was prepared in four groups of 600 g each for the preparation of ribs. The sauce compositions of the above Preparation Examples 1 to 4 and beef were mixed at a weight ratio of 1: 1, left to stand for 30 minutes, and cooked.

(Example 3)

The sauce compositions of Preparation Examples 1 to 4 were used to prepare pork ribs. Pork was prepared in four groups of 600 g each for the preparation of ribs. The sauce compositions of Preparation Examples 1 to 4 and pork were mixed at a weight ratio of 1: 1 and left for 30 minutes, followed by cooking.

(Example 4)

Pork ribs were prepared using the source compositions of Preparation Examples 1 to 4. The pork meat was prepared in four groups of 600 g each as a mushroom. The sauce composition of the above Preparation Examples 1 to 4 and pork meat were mixed at a weight ratio of 1: 1, left for 30 minutes, and then cooked.

(Comparative Examples 1 to 4)

Comparative Preparation Examples 1 to 4 were prepared in the same manner as in Production Examples 1 to 4 except that sugar water (mixed with water and sugar) having the same sugar content as each of the grape solutions was prepared in place of the grape solutions of Production Examples 1 to 4, The same amount was used.

In addition, Comparative Production Examples 1 to 4 were added in place of Sand Production Examples 1 to 4, and Comparative Examples 1 to 4 were produced in the same manner as in Examples 1 to 4.

(Test Example)

The sensory evaluation of the above Examples and Comparative Examples was carried out. The sensory test was conducted on 30 trained panel members. The sensory characteristics were evaluated by 9-point method, and the taste, texture, flavor, and overall acceptability were evaluated. The scores were evaluated as decreasing sequentially, and the mean value was rounded to the first decimal place.

The temperature of all the samples used for the sensory evaluation was set to be room temperature. 20 g of each sample was placed in the mouth, chewed for 20 seconds to stimulate the oral epidermis evenly and then spit out. After the evaluation of one sample was completed, After the elapsed time, the next sample was evaluated. The mean values of sensory evaluation are summarized in Table 1 below.

Sensory evaluation result division incense flavor Texture Overall likelihood room
city
Yes
One Production Example 1 9 8 8 8 Production Example 2 9 9 9 9 Production Example 3 9 9 9 9 Production Example 4 9 8 8 8 ratio
School
Yes
One Comparative Preparation Example 1 4 4 4 4 Comparative Production Example 2 5 5 4 5 Comparative Production Example 3 5 5 4 4 Comparative Production Example 4 4 4 4 4 room
city
Yes
2 Production Example 1 9 8 8 8 Production Example 2 9 9 9 9 Production Example 3 9 9 8 9 Production Example 4 9 8 8 8 ratio
School
Yes
2 Comparative Preparation Example 1 4 4 4 4 Comparative Production Example 2 4 5 4 5 Comparative Production Example 3 4 5 4 4 Comparative Production Example 4 4 4 4 4 room
city
Yes
3 Production Example 1 9 8 8 8 Production Example 2 9 9 9 9 Production Example 3 9 9 9 9 Production Example 4 9 8 8 8 ratio
School
Yes
3 Comparative Preparation Example 1 4 4 4 4 Comparative Production Example 2 4 5 4 4 Comparative Production Example 3 4 5 4 4 Comparative Production Example 4 4 4 4 4 room
city
Yes
4 Production Example 1 9 8 8 8 Production Example 2 9 9 9 9 Production Example 3 9 9 9 9 Production Example 4 9 8 8 8 ratio
School
Yes
4 Comparative Preparation Example 1 4 4 4 4 Comparative Production Example 2 4 4 4 4 Comparative Production Example 3 4 4 4 4 Comparative Production Example 4 4 4 4 4

As can be seen from the above Table 1, the meat dishes of Examples 1 to 4 were found to have higher incense, taste, texture, and overall acceptability than the Comparative Examples 1 to 4.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the same is by way of illustration and example only and is not to be construed as limiting the scope of the present invention. Accordingly, the actual scope of the present invention will be defined by the appended claims and their equivalents.

Claims (5)

delete delete (a) blending grape and water in a weight ratio of 1: 1 to 4, and heating at 60 to 100 ° C for 20 to 40 minutes to prepare a grape juice;
(b) adding sugar and soy sauce to a part of the grape juice of step (a), heating and cooling the grape juice,
(c) adding a portion of the grape juice of the step (a) to the cooling water of the step (b)
(d) mixing the remaining grape juice of step (a) with the mixture of step (c) by pulverizing the mixture into apples, onions and green onions,
(e) adding pepper, sesame and cooked liquor to the mixture of step (d)
The sugar is a grape fermentation broth, which is prepared by mixing grape and sugar at a weight ratio of 1: 1 to 2: 20 to 30 ° C. for 100 to 200 days,
The cooking liquor is red wine,
The grapes used in step (a) are Kimcheon grapes,
The step (b) may be carried out by adding 50 to 1000 parts by weight and 30 to 500 parts by weight, based on 100 parts by weight of the grapes used in step (a)
(D) comprises 10 to 150 parts by weight of apple, 30 to 400 parts by weight of onion and 5 to 70 parts by weight of green onion based on 100 parts by weight of grapes used in step (a) ≪ / RTI >
delete delete