KR101608460B1 - Phily cheesesteak soure and method for preparing phily cheesesteak using the same - Google Patents

Abstract

The present invention relates to a process for the production of a flavored cheese, which comprises milk, olive oil, butter, sugar, chili pepper, cream, eggs, garlic, peanut, sweet potato, salt, sodium citrate, sodium phosphate, soy flour, The present invention relates to a sauce for a steak, and a method for manufacturing a fillet steak using the sauce. The sauce for the fillet steak according to the present invention removes the smell of the meat, softens the meat quality, Can be usefully used for manufacturing steaks. In addition, mass production can provide a consistent flavor of the filigree cheese steak.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a sauce for a filet cheese steak,

The present invention relates to a sauce for a filet cheese steak, and a method for producing a filigree steak using the sauce. More particularly, the present invention relates to a sauce specialized in a filique cheese steak which softens the meat quality and produces a harmonious flavor with meat and cheese, Cheese steak.

Philly Cheese steak is an authentic American sandwich that slices steaks, cooks vegetables on the grill, and then melts cheese to warm them. It is also known as a Philadelphia cheese steak, a cheese steak, or a cheese steak sandwich. The filly cheese steak is a type of sandwich from the Philadelphia region of the United States, as the etymology shows. The philly cheese steak began to spread in the early 20th century when it began to sell roasted meat, onions and cheese in bread, and has recently gained considerable popularity in the United States as fast food, along with hamburgers and pizzas.

The philly cheese steak is based on thinly sliced beef, baguette or sandwich bread, and cheese, such as provolone or american cheese, but also a variety of other ingredients such as onion, pepper, mushrooms, mayonnaise, hot sauce, Salt, ketchup, etc. are used to improve the taste.

According to the westernization of eating habits, the philly cheese steak has been introduced in Korea, and consumption is increasing gradually through specialty stores.

A variety of sauces are used to improve flavor in the filly cheese steak. However, existing sources, such as steak sauce, dongas sauce, roasted meat sauce, rib sauce, etc., are not well suited to the philly cheese steak. Nevertheless, there is not yet a source that has been developed specifically for Philly cheese steak. In particular, the above-mentioned common sauce has a poor effect of catching the unpleasant smell of meat, and when used in a filigree steak containing a large amount of cheese, there is a problem that the taste of cheese and the sauce do not match each other. In addition, the meat used for the filly cheese steak has a disadvantage in that it has texture when it is overcooked on the grill.

Therefore, development of a sauce specialized in a filigree cheese steak which can harmonize with meat and cheese and soften meat quality is required. In particular, it is also necessary to mass produce such sauce for flavor uniformity of the filigree cheese steak.

Patent Application Publication No. 10-1997-0004247 Patent Application Publication No. 10-2007-0124474

Accordingly, it is an object of the present invention to provide a sauce specialized in a filigree steak, which can produce a harmonious flavor with meat and cheese and soften meat quality.

It is another object of the present invention to provide a method for producing a filigree cheese steak using the sauce for the filigree steak.

In order to achieve the above object, the present invention provides a method for producing a fermented milk product comprising the steps of mixing milk, olive oil, butter, sugar, chili pepper, cream, egg, garlic, peanut, sweet potato, salt, sodium citrate, sodium phosphate, soybean meal, Provides a source for a filigree steak, including purified water.

Further, in order to accomplish another object, the present invention provides a method for producing a vegetable oil, comprising the steps of: (1) roasting one or more vegetables selected from the group consisting of onion, green pepper, lettuce, cabbage and mushroom in a pan; (2) putting and cutting the beef cut into a suitable size and thickness into a pan; (3) Mix the vegetable of step (1) with the beef of step (2) and mix with milk, olive oil, butter, sugar, chili pepper, cream, eggs, garlic, peanut, sweet potato, salt, sodium citrate, Adding a source for a filigree cheese steak comprising soy flour, glucose, parsley, fermented water and purified water; (4) roasting the mixture of step (3); (5) topping the cheese over the mixture; And (5) filling the cheese with the topped mixture between the loaves.

The sauce for the filly cheese steak according to the present invention can remove the odor of meat, soften meat quality, and harmonize with meat and cheese to enhance the taste of the filigree steak. In addition, it can be usefully used to produce a homemade flavorful cheese steak through mass production.

The present invention relates to a process for the production of a flavored cheese, which comprises milk, olive oil, butter, sugar, chili pepper, cream, eggs, garlic, peanut, sweet potato, salt, sodium citrate, sodium phosphate, soy flour, Provide sauce for steaks.

The sauce for the filly cheese steak according to the present invention serves to remove the odor of meat, soften the meat quality of the meat, and improve the taste of the filigree cheese steak by harmonizing with the cheese.

The olive oil used in the source of the filigree steak of the present invention serves to improve the flavor and meat quality of the meat. According to the experimental results of the present invention, grape seed oil and canola oil have less effect on meat flavor and meat quality than olive oil. This proves that the effect of improving meat flavor and meat quality is different depending on the type of oil.

In addition, the peanut used in the source of the filly cheese steak of the present invention improves not only the flavor and meat quality of meat but also the overall taste of the filly cheese steak produced using the same.

In addition, the sweet potato used in the sauce for the filly cheese steak of the present invention improves the overall taste of the filly cheese steak prepared using the sweet potato.

In addition, the milk used in the source for the filly cheese steak of the present invention improves not only the flavor and meat quality of the meat but also the overall taste of the filly cheese steak prepared using the same.

As described above, the present invention relates to a process for producing meat, which comprises using olive oil, peanut, sweet potato and milk which have not been used in conventional meat sauces such as roast meat sauce, steak sauce, Thereby improving the overall taste of the steak.

According to the experimental results of the present invention, the sauce for the filly cheese steak according to the present invention does not show a large difference in the sensory test with a sauce for a pork bulgogi or a steak sauce, but is applied as a filigree steak using an excessive amount of cheese The sensory test shows a big difference. This shows that the source of the present invention is a source specialized in a filigree steak using cheese in excess.

In one embodiment of the present invention, the source for the filly cheese steak comprises 50 to 150 parts by weight of milk; 20 to 60 parts by weight of olive oil; 20 to 60 parts by weight of butter; 20 to 60 parts by weight of sugar; 15 to 45 parts by weight of chili pepper; 10 to 30 parts by weight of fresh cream; 10 to 30 parts by weight of eggs; 5-15 parts by weight of garlic powder; 4 to 12 parts by weight of peanuts; 3-9 parts by weight of sweet potato; 3-9 parts by weight of salt; 3-9 parts by weight of sodium citrate; 2 to 6 parts by weight of sodium phosphate dibasic phosphate; 2 to 6 parts by weight of soybean powder; 2-6 parts by weight of glucose; 1-3 parts by weight of parsley; 0.5 to 1.5 parts by weight of a fermentation product; And 50 to 150 parts by weight of purified water.

The fermented product can be obtained by fermenting brown rice, onion, radish, plum and green tea, which are objects to be used as a general fermentation product used in the preparation of the sauce, respectively, and this can be easily implemented by those skilled in the art.

Meanwhile, the present invention provides a method for producing a fermented soybean meal, comprising the steps of: (1) frying at least one vegetable selected from the group consisting of onion, green pepper, lettuce, cabbage and mushroom to a pan; (2) putting and cutting the beef cut into a suitable size and thickness into a pan; (3) Mix the vegetable of step (1) with the beef of step (2) and mix with milk, olive oil, butter, sugar, chili pepper, cream, eggs, garlic, peanut, sweet potato, salt, sodium citrate, Adding a source for a filigree cheese steak comprising soy flour, glucose, parsley, fermented water and purified water; (4) roasting the mixture of step (3); (5) topping the cheese over the mixture; And (5) filling the cheese with the topped mixture between the loaves.

In the above method, onion, bell pepper, lettuce, cabbage or mushroom, preferably onion, bell pepper and mushroom may be used as the vegetables. The onions, green peppers and mushrooms have excellent texture and flavor, and can contribute to eliminating the odor of meat. The amount of the vegetable to be used may vary depending on the characteristics of the desired final product.

The beef used in the method may be any portion that can be used for fillet, roast meat or steak. Preferably, flower beetles can be used, but are not limited thereto. The beef may be cut into a suitable amount, and preferably to a thin thickness such as bulgogi.

In addition, the cheese used in the method may be provolone cheese, American cheese or mozzarella cheese, but is not limited thereto.

The bread used in the above method may be bread of various types such as sandwich bread, baguette bread, hamburger bread and the like.

The source of the filigree steak used in the above method is preferably 50 to 150 parts by weight of milk; 20 to 60 parts by weight of olive oil; 20 to 60 parts by weight of butter; 20 to 60 parts by weight of sugar; 15 to 45 parts by weight of chili pepper; 10 to 30 parts by weight of fresh cream; 10 to 30 parts by weight of eggs; 5-15 parts by weight of garlic powder; 4 to 12 parts by weight of peanuts; 3-9 parts by weight of sweet potato; 3-9 parts by weight of salt; 3-9 parts by weight of sodium citrate; 2 to 6 parts by weight of sodium phosphate dibasic phosphate; 2 to 6 parts by weight of soybean powder; 2-6 parts by weight of glucose; 1-3 parts by weight of parsley; 0.5 to 1.5 parts by weight of a fermentation product; And 50 to 150 parts by weight of purified water.

In addition to the above-described sources for the filigree steak, various sources may be additionally used depending on the preference of the consumer.

Hereinafter, the present invention will be described by way of examples, but the following examples are for illustrative purposes only and are not intended to limit the scope of the present invention.

Example  One: Philly  Manufacture of sauces for cheese steak

100 g of milk, 40 g of olive oil, 40 g of butter, 40 g of sugar, 30 g of chilli pepper, 20 g of fresh cream, 20 g of egg, 10 g of garlic powder, 8 g of peanut, 6 g of boiled sweet potato, 6 g of salt, g, 4 g of sodium phosphate, 4 g of soybean powder, 4 g of glucose, 2 g of parsley, 1 g of fermented product and 100 g of purified water were mixed to prepare a source for a filigree cheese steak.

Comparative Example  1 to 3: modified olive oil Philly  Manufacture of sauces for cheese steak

In order to examine the difference in the source according to the use of olive oil, the procedure of Example 1 was repeated without using olive oil in Example 1 to prepare the source of Comparative Example 1. In addition, the source of Comparative Example 2 was prepared using grape seed oil instead of the olive oil, and the source of Comparative Example 3 was prepared using canola oil instead of olive oil.

Comparative Example  4: Peanut-free Philly  Manufacture of sauces for cheese steak

To examine the difference in the source according to the use of the peanut, the procedure of Example 1 was repeated except that the peanut was not used in Example 1 to prepare the source of Comparative Example 4. [

Comparative Example  5: Not using sweet potatoes Philly  Manufacture of sauces for cheese steak

In order to examine the difference in source according to use of sweet potato, the procedure of Example 1 was repeated except that sweet potato was not used in Example 1 to prepare the source of Comparative Example 5.

Comparative Example  6: Milk-free Philly  Manufacture of sauces for cheese steak

In order to examine the difference in the source according to the use of milk, the source of Comparative Example 6 was prepared using the same amount of purified water instead of milk in Example 1.

Comparative Example  7: Preparation of sauce for pork bulgogi

For comparison with the source of the present invention, sauce for porcine bulgogi was prepared.

The sauce for the bulgogi was prepared by referring to the source preparation method described in Korean Patent Laid-Open Publication No. 2011-0128053. Specifically, 50 to 100 parts by weight of red pepper paste, 30 to 70 parts by weight of liquorice, 30 to 70 parts by weight of plum juice, 30 to 70 parts by weight of pure white rice, 20 to 45 parts by weight of starch syrup, 20 to 45 parts by weight of red pepper powder, 3 to 15 parts by weight of purified water, 0.3 to 1.2 parts by weight of black pepper powder and 0.3 to 1.2 parts by weight of ginger extract powder were mixed to prepare sauce for porcine bulgogi.

Comparative Example  8: Manufacture of sauce for general steaks

For comparison with the source of the present invention, a source for a steak was prepared.

The steak sauce was prepared as described below by obtaining a source mix table at a steak shop. Specifically, 8 parts by weight of red wine, 2 parts by weight of A1 source, 3 parts by weight of ketchup, 0.5 part by weight of soy sauce, 0.01 part by weight of pepper, 0.1 part by weight of mustard and 0.01 part by weight of laurel were mixed to prepare a steak sauce.

Experimental Example  1: Sensory inspection of source

For the sauces prepared in Example 1 and Comparative Examples 1 to 8, 20 specialist sensory agents were evaluated for their taste according to the following five point scaling method. The results are shown in Table 1 below.

- Taste: 5 points (very good) / 4 points (good) / 3 points (normal) / 2 points (not good) / 1 point (not very good)

division flavor Example 1 4.7 Comparative Example 1 4.4 Comparative Example 2 4.4 Comparative Example 3 4.3 Comparative Example 4 4.1 Comparative Example 5 4.1 Comparative Example 6 4.0 Comparative Example 7 4.1 Comparative Example 8 3.9

As can be seen from the above table, the sauce for the philly cheese steak according to the present invention was found to be superior in taste to the sauce itself. In the case of Comparative Examples 1 to 8, it was confirmed that there was no big problem in using as a source although it was not better than the source of the present invention.

Example  2 and Comparative Example  9 to 16: Chili  Manufacture of cheese steak

The chili cheese steaks of Example 2 and Comparative Examples 9 to 16 were prepared using the sources of Example 1 and Comparative Examples 2 to 8, as described in Table 2 below.

Philly cheese steak Used source Example 2 Example 1 Comparative Example 9 Comparative Example 1 Comparative Example 10 Comparative Example 2 Comparative Example 11 Comparative Example 3 Comparative Example 12 Comparative Example 4 Comparative Example 13 Comparative Example 5 Comparative Example 14 Comparative Example 6 Comparative Example 16 Comparative Example 7 Comparative Example 16 Comparative Example 8

Specifically, onions, green peppers and mushrooms were washed, cut into appropriate sizes, and fried in a greased frying pan to prepare vegetables. On the other hand, the beef (sirloin) was cut to a proper size and thickness, and then cooked in a frying pan while stirring with a spatula.

The prepared vegetables and meat were placed in a frying pan, and the sauce of Example 1 and Comparative Examples 2 to 8 was added, respectively, and fried in a frying pan for about 3 minutes. The roasted, hot meat and vegetables were topped with sliced cheese (mozzarella cheese), and then put up with a spatula at a time to fill the fillets for the filet cheese steak to prepare the filigree cheese steak.

Experimental Example  2: Philly  Sensory evaluation of cheese steaks

Twenty specialist sensory staffs of the Philippine steaks prepared in Example 2 and Comparative Examples 9 to 16 were evaluated for meat odor, meat quality and taste according to the following criteria. The results are shown in Table 3 below.

- Smell of meat: 4 points (not at all) / 3 points (there is a little) / 2 points (strong) / 1 point (very strong)

- Meat quality: 5 points (very good) / 4 points (good) / 3 points (normal) / 2 points (not good) / 1 point (not very good)

Taste: 5 points (very good) / 4 points (good) / 3 points (average) / 2 points (not good) / 1 point (not very good)

Smell of meat Meat quality flavor Example 1 3.8 4.8 4.4 Comparative Example 1 2.8 3.8 4.1 Comparative Example 2 3.0 4.2 4.3 Comparative Example 3 3.1 4.1 4.2 Comparative Example 4 3.5 3.9 3.8 Comparative Example 5 3.7 4.7 3.7 Comparative Example 6 2.7 3.5 4.0 Comparative Example 7 2.4 3.0 3.4 Comparative Example 8 2.1 3.1 2.8

As can be seen from the above table, the filly cheese steak according to the present invention was found to catch the smell of meat, to improve the meat quality of meat, and to be well harmonized with meat and cheese.

On the other hand, the flavor cheese steaks of Comparative Example 1 in which olive oil was not used in the source, Comparative Example 2 in which grape seed oil was used, and Comparative Example 3 in which canola oil was used showed no significant difference in taste, but the smell of meat was strong and the meat quality was stiff . These results show that olive oil has a great influence on the flavor and meat quality.

In addition, it was found that the Philly cheese steak of Comparative Example 4, which did not use peanuts at the source, had a strong smell of meat, stiffness and poor taste compared to the Philly cheese steak of Example 1. The results show that peanuts affect not only the flavor and meat quality of the meat, but also the taste.

Furthermore, the Philly cheese steak of Comparative Example 5, in which sweet potato was not used in the sauce, had no significant effect on the quality of the meat but was found to have a poor taste as compared with the Philly cheese steak of Example 1. The results show that sweet potatoes affect overall taste.

In addition, the Philly cheese steak of Comparative Example 6 in which milk was not used as a source was found to have a strong smell of meat, stiff meat, and poor taste as compared with the Philly cheese steak of Example 1. The results show that milk affects not only the flavor and meat quality of meat, but also the taste.

In addition, in the case of the sauce for pork bulgogue of Comparative Example 7 and the sauce for general steak of Comparative Example 8, which did not use the above-mentioned olive oil, peanut, sweet potato and milk, the smell of meat was very strong, the meat was stiff, It has been confirmed that it is not good.

Taking all the above results into consideration, the use of olive oil, peanut, sweet potato and milk as a source for the filly cheese steak can eliminate the odor of meat, soften the meat quality of the meat, Can be improved.

In particular, the fact that the sensory test results of the sauce itself did not show a significant difference in Experimental Example 1, the sauces of Comparative Examples 7 and 8 do not have a big problem with the taste of the sauce itself, It does not give a harmonious taste. On the contrary, the sauce for a filigree steak according to the present invention can be found to be useful as a source specialized in a filigree steak, because it is combined with cheese to give an excellent taste.

Claims (4)

Wherein the fermented product comprises milk, olive oil, butter, sugar, chili pepper, cream, egg, garlic, peanut, sweet potato, salt, sodium citrate, sodium phosphate, soybean powder, glucose, parsley, fermented product, A source for a filigree steak characterized by fermenting a subject.
The method according to claim 1,
50 to 150 parts by weight of milk; 20 to 60 parts by weight of olive oil; 20 to 60 parts by weight of butter; 20 to 60 parts by weight of sugar; 15 to 45 parts by weight of chili pepper; 10 to 30 parts by weight of fresh cream; 10 to 30 parts by weight of eggs; 5-15 parts by weight of garlic powder; 4 to 12 parts by weight of peanuts; 3-9 parts by weight of sweet potato; 3-9 parts by weight of salt; 3-9 parts by weight of sodium citrate; 2 to 6 parts by weight of sodium phosphate dibasic phosphate; 2 to 6 parts by weight of soybean powder; 2-6 parts by weight of glucose; 1-3 parts by weight of parsley; 0.5 to 1.5 parts by weight of a fermentation product; And 50 to 150 parts by weight of purified water.
(1) frying at least one vegetable selected from the group consisting of onion, green pepper, lettuce, cabbage and mushroom to a pan;
(2) putting and cutting the beef cut into a suitable size and thickness into a pan;
(3) Mix the vegetable of step (1) with the beef of step (2) and mix with milk, olive oil, butter, sugar, chili pepper, cream, eggs, garlic, peanut, sweet potato, salt, sodium citrate, Adding a source for a filigree cheese steak comprising soy flour, glucose, parsley, fermented water and purified water;
(4) roasting the mixture of step (3); (5) topping the cheese over the mixture; And
(5) filling the cheese-topped mixture between breads
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The method of claim 3,
Wherein the source for the filly cheese steak comprises 50 to 150 parts by weight of milk; 20 to 60 parts by weight of olive oil; 20 to 60 parts by weight of butter; 20 to 60 parts by weight of sugar; 15 to 45 parts by weight of chili pepper; 10 to 30 parts by weight of fresh cream; 10 to 30 parts by weight of eggs; 5-15 parts by weight of garlic powder; 4 to 12 parts by weight of peanuts; 3-9 parts by weight of sweet potato; 3-9 parts by weight of salt; 3-9 parts by weight of sodium citrate; 2 to 6 parts by weight of sodium phosphate dibasic phosphate; 2 to 6 parts by weight of soybean powder; 2-6 parts by weight of glucose; 1-3 parts by weight of parsley; 0.5 to 1.5 parts by weight of a fermentation product; And 50 to 150 parts by weight of purified water.