KR101811439B1 - Method of making source of meat - Google Patents

Method of making source of meat Download PDF

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Publication number
KR101811439B1
KR101811439B1 KR1020150167173A KR20150167173A KR101811439B1 KR 101811439 B1 KR101811439 B1 KR 101811439B1 KR 1020150167173 A KR1020150167173 A KR 1020150167173A KR 20150167173 A KR20150167173 A KR 20150167173A KR 101811439 B1 KR101811439 B1 KR 101811439B1
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South Korea
Prior art keywords
barbecue
mixed
mixing
sauce
weight
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KR1020150167173A
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Korean (ko)
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KR20170061950A (en
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이정선
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이정선
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L23/00Soups; Sauces; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00Pulses, i.e. fruits of leguminous plants, for production of fodder or food; Products from legumes; Preparation or treatment thereof, e.g. treatment with phosphates
    • A23L11/20Malt products; Fermented malt products
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/20Fish extracts
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10Natural spices, flavouring agents or condiments; Extracts thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60Salad dressings; Mayonnaise; Ketchup
    • A23L27/63Ketchup
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/065Microorganisms
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin

Abstract

The present invention relates to a method of manufacturing a sauce for a barbecue, and more particularly, to a method for manufacturing a sauce for a barbecue, A mixing step of mixing hot pepper paste, ketchup, starch syrup, bonito broth, and vegetables into the sugar dissolved in the heating and melting step; Wherein the fermenting bacteria are selected from the group consisting of Bacillus, Lactobacillus, Lactobacillus, Yeast, Mycelia, Actinomycetes, Lactobacillus, Bacillus thuringiensis and Bacillus subtilis , Or a mixed microorganism in which these microorganisms are mixed is used.
The sauce according to the present invention is characterized in that the fermentation microorganism is inoculated, fermented and aged to promote the growth of useful microorganisms, so that the meat for barbecue is softened and the odor peculiar to the meat can be removed do.
In addition, the sauce for barbecue according to the present invention is characterized by mixing the pepper paste and the ketchup at a ratio of 6: 4 to 7: 3 to improve the taste of the taste of the user who is familiar with the taste.

Description

METHOD OF MAKING SOURCE OF MEAT [0002]

The present invention relates to a method of manufacturing a sauce for a barbecue, and more particularly, to a method for manufacturing a sauce for a barbecue, A mixing step of mixing hot pepper paste, ketchup, starch syrup, bonito broth, and vegetables into the sugar dissolved in the heating and melting step; Wherein the fermenting bacteria are selected from the group consisting of Bacillus, Lactobacillus, Lactobacillus, Yeast, Mycelia, Actinomycetes, Lactobacillus, Bacillus thuringiensis and Bacillus subtilis , Or a mixed microorganism in which these microorganisms are mixed is used.

The sauce according to the present invention is characterized in that the fermentation microorganism is inoculated, fermented and aged to promote the growth of useful microorganisms, so that the meat for barbecue is softened and the odor peculiar to the meat can be removed do.

In addition, the sauce for barbecue according to the present invention is characterized by mixing the pepper paste and the ketchup at a ratio of 6: 4 to 7: 3 to improve the taste of the taste of the consumer.

Barbecue is a type of outdoor cooking that uses a variety of ingredients in a skewer or on a grill and then grilled directly into the fire to eat the desired sauce.

The ingredients are widely used in a variety of vegetables such as fish, meat, shellfish, potatoes and corn. There is no special way to bake, such as how to bake on a skewer, how to bake on a grill, and how to bake it in an aluminum foil, so you can choose a suitable method freely according to the material and taste. Fuel uses firewood or charcoal, and it can be used to make firewood from brick or stone.

Barbecue is a general term for cooking all kinds of foods such as meat, fish, vegetables, and pickles by making a fire outdoors or indoors. It is popular for many people because it can minimize the grease when cooking meat and enjoy the protein and chewy texture. However, the barbecue differs greatly depending on the ingredients to be added. In order to enjoy it, it is necessary to prepare cooking equipment for barbecue. In addition, there is a problem that it is cumbersome and troublesome because it is necessary to cook firewood by using firewood and charcoal and to cook the material for a long time.

In order to solve the above-mentioned problems, a method of manufacturing a barbecue sauce and a barbecue sauce (hereinafter referred to as "prior art 1") are disclosed in Patent Publication No. 10-0972923.

Prior Art 1 relates to a method for manufacturing a barbecue sauce and a barbecue sauce, which comprises 10.5 wt% to 8 wt% of purified water, 15 wt% to 45 wt% of cook, 25 wt% to 5 wt% of tomato paste, 10 weight% is mixed in a source manufacturing tank having a double jacket structure in which a partition wall is formed, and then heated at a low temperature of 30 to 40 DEG C for about 20 to 30 minutes. To the heated mixture, 17.1 wt% A second step of adding and mixing an additive of 12 wt% to 12 wt%, bell pepper 16 wt% to 2.5 wt%, garlic 16 wt% to 2.5 wt%, and red pepper powder 0.3 wt% to 15 wt% A third step of raising the source central temperature to 70 to 95 ° C while heating the source preparation tank by direct heating or steam heating and then sterilizing and heating the same at the above temperature for 10 to 40 minutes; A fourth step of supplying And a fifth step of completing a barbecue sauce by aging the sauce in which the temperature is lowered by the cooling water in a refrigerated state maintained at 0 to 10 ° C after being packed for 24 to 48 hours and smelling or using poultry or meat as a sauce Tomato sauce, sour chilli sauce, and Mexican seasoning.

This Prior Art 1 has an advantage of being able to feel an exotic taste mainly by using tomato paste and Mexican sauce. However, in order to survive the taste of kochujang, which is familiar to the taste of native Koreans, red pepper powder is somewhat lacking and there is no detailed description of factors that can remove the odor of meat for barbecue meat. In addition, there are no detailed elements to add meat flavor.

Patent Registration No. 10-0972923 (July 28, 2010)

Therefore, a problem to be solved by the present invention is to provide a barbecue capable of eliminating odor peculiar to meat by softening the meat for barbecue by promoting the growth of useful microorganisms by inoculating the fermenting bacteria into the source for the barbecue, And a method for producing the same.

It is another object of the present invention to provide a method for manufacturing a sauce for a barbecue, wherein the sauce for a barbecue is mixed with a mixture of kochujang and ketchup at a ratio of 6: 4 to 7: 3.

The present invention also provides a method for producing a sauce for barbecue, which can enhance the richness and flavor of the barbecue by using bonito broth.

The present invention relates to a method of manufacturing a sauce for a barbecue, and more particularly, to a method for manufacturing a sauce for a barbecue, A mixing step of mixing hot pepper paste, ketchup, starch syrup, bonito broth, and vegetables into the sugar dissolved in the heating and melting step; Wherein the fermenting bacteria are selected from the group consisting of Bacillus, Lactobacillus, Lactobacillus, Yeast, Mycelia, Actinomycetes, Lactobacillus, Bacillus thuringiensis and Bacillus subtilis And a method for producing a source for a barbecue characterized by using a mixed microorganism in which these microorganisms are mixed or used.

The present invention has the effect of enhancing the flavor of a mixture of the process of mixing the sauce for a barbecue by heating and melting the sugar and oil.

In addition, the sauce produced by the method for manufacturing a sauce for a barbecue according to the present invention has the effect of softening the meat for barbecue using the useful microorganisms and removing odor peculiar to the meat.

In addition, the sauce for barbecue according to the present invention has the effect of mixing the pepper paste and the ketchup in a ratio of 6: 4 to 7: 3 to improve the taste of the taste of the consumers.

Further, the present invention has an effect of enhancing the richness and flavor of barbecue by using bonito broth.

1 is a flowchart showing a preferred embodiment of a method for manufacturing a source for a barbecue according to the present invention.
2 is a flowchart showing a preferred embodiment of a method for producing bonito broth added to the present invention.

The terms and words used in the present specification and claims should not be construed as limited to ordinary or dictionary terms and the inventor may properly define the concept of the term in order to best describe its invention It should be construed as meaning and concept consistent with the technical idea of the present invention.

Therefore, the experimental examples and the reference examples described in the present specification are merely the most preferred embodiments of the present invention and are not intended to represent all of the technical ideas of the present invention. Therefore, various equivalents and variations Examples should be understood.

Before describing the present invention with reference to the accompanying drawings, it should be noted that the present invention is not described or specifically described with respect to a known configuration that can be easily added by a person skilled in the art, Let the sound be revealed.

FIG. 1 is a flow chart showing a preferred embodiment of a method for producing a source for a barbecue according to the present invention, and FIG. 2 is a flowchart showing a preferred embodiment of a method for producing bonito broth added to the present invention.

Hereinafter, an embodiment of a method of manufacturing a source for a barbecue according to the present invention will be described with reference to the drawings.

Example . For barbecue  Method of manufacturing the source

1) heating and melting step

Heat the sugar and oil in the pan. For example, the sugar and the oil are mixed in the same amount of 1: 1 by weight in a pan heated at 90 to 100 ° C and heated at a heating power of 80 to 100 ° C for 1 to 2 minutes. At this time, the amount of sugar and oil is most preferably 5 to 10 parts by weight based on 100 parts by weight of the mixture of the red pepper paste and ketchup, which will be described later.

The oil is used for improving the flavor of the sauce for barbecue according to the present invention and may be any sesame oil, olive oil, sunflower seed oil, peanut oil, corn oil or the like, but sesame oil is most preferably used in the present invention .

2) Mixing step

The hot and melted sugar is mixed with kochujang, ketchup, starch syrup, bonito broth, and vegetables. 5 to 10 parts by weight of sugar, 100 to 500 parts by weight of bonito broth and 10 to 15 parts by weight of starch syrup are mixed with the mixture of the mixture of pepper paste and ketchup in a ratio of 6: 4 to 7: 3, It is preferable to mix 30 to 40 parts by weight of the vegetable.

Here, it is preferable to mix the pepper paste and the ketchup at a ratio of about 6.5: 3.5, and the mixture of the pepper paste and the ketchup mixture to 100 parts by weight of the mixture of the pepper paste and the ketchup mixed with 10 to 20 parts by weight of the onion 8-15 parts by weight .

In the present invention, pepper oil, red pepper powder, hot pepper paste, chili sauce and the like can be used in order to obtain a hot taste. In the present invention, however, the hot pepper paste is preferably used, and the capsaicin ingredient in the red pepper paste promotes the appetite of the consumer, .

In addition, in the present invention, by mixing the ketchup in the kochujang, the spicy taste is neutralized and at the same time, the sweet taste and the sour taste can be provided, thereby providing a unique taste.

In addition, the skipjacket broth can be prepared by adding the skipjacket to water. However, in the present invention, it is preferable to use broth for food addition using the skipjack extract developed by the applicant.

The bonito broth developed by the applicant has a step of preparing a bonito extract for extracting bonito in water, a first fermentation step for fermenting the fermented bacilli extracted from the bonito extract prepared in the step of preparing the bonito extract, A step of removing the suspension formed on the surface layer of the fermented bonito extract, and a step of mixing and extracting the mixed extract by heating the mixture of bonito, kelp, onion and wave into the bonito extract from which the suspension is removed in the step of removing the suspension, And a second fermentation step of fermenting the mixed extract extracted in the mixing and extracting step to inoculate the fermenting bacteria (see FIG. 2).

The fermenting bacteria inoculated in the first and second fermentation stages are the same as the fermenting bacteria used in the present invention, and will be described in detail in the fermentation step to be described later.

Bonito is strong in sweetness, and is used for a variety of soup dishes such as hot water or stew. In particular, sodium inosinate among components of bonito fish can provide a rich taste. In the present invention, it is possible to enhance the flavor of the barbecue by adding a boneless taste to the barbecue without using a chemical seasoning such as MSG (monosodium L-glutamate) by including bonito leeks using the bonito extract.

In the above-mentioned bonito soup, methionine contained in the ginseng supplements the action of the liver and accelerates the secretion of bile to act as a detoxifying agent.

At this time, vitamin B12 contained in the noodles activates the liver function, so it is effective for malignant anemia which is difficult to treat even if iron ingestion is made. The kelp contains many inorganic salts such as iodine, potassium and calcium, And the like.

In addition, the amino acid in the sea tangle called laminin has the effect of lowering blood pressure.

The onion has a low calorie content and the ingredient called allyl in the onion lowers the cholesterol concentration. In particular, when onions are consumed with meat, nutrients can be taken in a balanced manner. Onion quercetin acts as an antioxidant to remove active oxygen.

The oxygen free radicals need to be removed because they oxidize in the body and damage the cells.

Alicin, which produces a spicy taste of a wave, has the effect of warming the body by streamlining blood flow. It also contains an ingredient called allyl sulfide, which helps to keep the food healthy and fishy, and helps people to calm their nerves when they are sensitive or have insomnia.

Syrup is used as a sweetener (sweetener) to sweeten the sauce.

3) Fermentation and maturation stage

Fermentation is carried out by inoculating fermenting bacteria into the mixture which is mixed in the mixing step. For example, 0.01 to 0.05 part by weight of the fermenting bacteria is inoculated per 100 parts by weight of the mixture of the source for the barbecue.

The fermenting bacteria may be selected from the group consisting of Bacillus, Lactobacillus, Lactobacillus, Yeast, Mycelia, Actinic Acid, Lactic Acid, have.

For example, in the mixed bacteria to be inoculated into the mixture of the source for barbecue, 0.5 to 2 parts by weight of bacillus bacteria, 0.7 to 1.5 parts by weight of lactobacillus bacteria, 10 to 50 parts by weight of lactic acid bacteria, 10 to 50 parts by weight of yeast, 30 to 70 2 to 5 parts by weight of actinomycetes, 0.5 to 3 parts by weight of lactic acid bacteria, 2 to 5 parts by weight of germs and 10 to 30 parts by weight of white germs.

It is preferable that the mixture of the sauce for barbecue is aged at 20 to 39 캜 for 1 to 4 days after inoculation of the above-mentioned fermenting bacteria (or mixed bacteria obtained by mixing fermenting bacteria).

Bacillus bacteria have the effect of reducing carcinogenic substances and adsorbing and releasing harmful substances out. In addition, it has the ability to remove other harmful bacteria and dissolve thrombus, which is effective in preventing cancer and arteriosclerosis.

Lactobacillus bacteria are not killed by the digestive juices in the body, but they go to the small intestine to normalize the intestinal microflora, reduce milk intolerance, and are very beneficial to the human body which helps in the rectal action and digestion.

Lactic acid bacteria (or lactic acid bacteria) are collectively referred to as bacteria that ferment a saccharide to obtain energy and produce a large amount of lactic acid, and keep the intestines acidic to inhibit the development of harmful bacteria. At this time, since harmful bacteria are involved in the production of carcinogens and toxic substances, it is possible to prevent the resistance of the body from being weakened by suppressing the development of such harmful bacteria.

Yeast (yeast, yeast) is a eukaryote belonging to the marine family and is very small in size and can not be seen by the naked eye is a microorganism. These yeasts are used in foods and serve to impart functionalities to foods. Yeast foods have the function of improving nutritional imbalance, nutrient supply, health promotion and maintenance, and facilitating metabolism.

Isobacteria are molds of fungi. They decompose starch and decompose it into monosaccharides such as glucose and fructose. And plays a role of activating the monosaccharide produced by the Mycobacterium tuberculosis as food for other microorganisms.

Actinomycetes are also called radial bacterium, and play an important role in the decomposition of various organic substances, especially the degradation of organic substances. It also has the ability to control other microbes by producing antibiotics such as streptomycin and tetracycline.

Hwang Guk-gyun was the representative fungus of Nuruk Fungi, and it has strong starch sugar and proteolytic power and once used in the production of fire extinguishers.

Bacillus thuringiensis has good acid productivity (acid productivity) and prevents contamination of food due to harmful bacteria that penetrate from the outside. It also serves to provide a uniform taste of the food by preventing contamination of the food.

By inoculating the fermenting bacteria (or mixed bacteria obtained by mixing the fermenting bacteria) in this way, the mixture of the source for the barbecue according to the present invention can be fermented to contain ingredients beneficial to the body in the mixture, and the growth of useful microorganisms in the source can be promoted, The meat can be softened and the odor peculiar to the meat can be removed.

Further, in the present invention, since the fermenting bacteria are dominance in the source for the barbecue through the inoculation of the fermenting bacteria (or the mixed bacteria mixed with the fermenting bacteria), the anaerobic bacteria, the Escherichia coli, the butyric acid bacteria, The growth of the spoilage bacteria such as the rotten spores is suppressed.

Dominance refers to determining the character of the whole group in a biological community and representing the group. Since the fermenting bacteria inoculated in the fermentation and aging stages dominate and the growth and proliferation of the spoilage bacteria are inhibited, The present invention has the effect of increasing the storage period of the source for the barbecue.

Reference Example  One. For barbecue  Evaluation of flavor and aroma of sauce

1) Sensory evaluation process

Sensory evaluation was carried out in order to investigate the difference in taste and aroma unique to the sauce for a barbecue according to the present invention.

Prior to carrying out such sensory evaluation, the sensory evaluation is carried out in this Reference Example using Comparative Examples 1-1 and 1-2 including Examples.

In Comparative Example 1-1, the source for the barbecue prepared without the heating and the melting step of Example 1 was used. Comparative Example 1-2 was prepared by the same procedure as that of the above Example, but the fermentation and aging step Is used.

50 panelists were selected and each group 3 of experimental group (Comparative Example 1-1, Comparative Example 1-2 and Example) in which the preparation conditions were changed to ribs such as pigs used as barbecue meat were respectively applied and preheated to 180-200 ° C After cooking for 25 ~ 30 minutes in the oven, the sensory evaluation of the taste and texture of the barbecue items was carried out.

The 5-point scale method was used to establish an evaluation method that increases the preference of taste and texture to 5 points.

2) Sensory evaluation results

The following [Table 1] is a table showing the results of sensory evaluation comparing Comparative Example 1-1, Comparative Example 1-2 and Examples.

Evaluation items
sample
Comparative Example 1-1 Comparative Example 1-2 Example Taste preference 3.65 ± 0.62 4.14 0.84 4.47 ± 0.96 Incense preference 3.27 ± 0.53 4.26 ± 0.77 4.63 + - 0.41

As a result of the experiment, in the taste preference item, Comparative Example 1-1 was 3.65 ± 062, Comparative Example 1-2 was 4.14 ± 084, and Example 4.47 ± 0.96. In the incense preference item, Comparative Example 1-1 was 3.27 ± 0.53, Comparative Example 1-2 was 4.26 +/- 0.77, and Example 4.63 +/- 0.41.

In Comparative Example 1-1, there was an opinion that the texture of the barbecue was smooth, but the odor characteristic of the meat was rather slight. On the contrary, in Comparative Examples 1-2 and Examples, the taste and flavor were superior to those in Comparative Example 1-1, but in Comparative Example 1-2, there was an opinion that the taste of meat was felt in the barbecue compared to the Examples.

This is because 1) the flavor of the sauce for the barbecue is enhanced by heating and melting steps, 2) the fermenting bacteria are inoculated and aged in the mixture obtained through the mixing step, It can be seen that the odor of the meat cooked with the sauce for the barbecue according to the invention is effectively reduced and the meat is softened and the texture is softened.

Reference Example  2. For barbecue  Sauce with red pepper paste Ketchup  Evaluation of taste preference by proportion

1) Sensory evaluation process

The procedure of Reference Example 1 was carried out. However, in this reference example, sensory evaluation was carried out in order to determine the taste preference according to the difference of mixing ratio of kochujang and ketchup in the mixing step of Example 2). In the examples, the ratio of kochujang to ketchup was mixed at 6.5: 3.5.

Prior to carrying out such sensory evaluation, the sensory evaluation is carried out in this Reference Example using Comparative Examples 2-1 and 2-2 including the examples.

At this time, in Comparative Example 2-1, 2) of the above example was mixed with 3: 7 ratio of kochujang and ketchup. In Comparative Example 2-2, 2) 5 is used.

All groups were used for sensory evaluation after fermentation and maturation of the fermentation and aging stage of Example 3 were completed.

5 point scale method was used to determine the evaluation method that increases the preference of taste toward 5 points.

2) Sensory evaluation results

The following Table 2 is a table showing the results of sensory evaluation comparing Comparative Example 2-1, Comparative Example 2-2 and Examples.

Evaluation items
sample
Comparative Example 2-1 Comparative Example 2-2 Example Taste preference 3.43 + - 0.74 4.16 ± 0.54 4.59 ± 0.95

As a result of the experiment, in the taste preference items, Comparative Example 2-1 was 3.43 ± 0.74, Comparative Example 2-2 was 4.16 ± 0.54, and Example was 4.59 ± 0.95.

In Comparative Example 2-1, there was an opinion that the taste of the barbecue was so sweet that it did not feel like a barbecue. In Comparative Example 2-2, the sweetness was reduced as compared with Comparative Example 2-1, There was an opinion. On the other hand, in the case of the examples, there were many opinions that the taste and flavor were improved, the taste was turned around, and the spicy taste of the red pepper paste was felt,

It can be seen that the composition of the source of the barbecue according to the present invention is not only a feature but also greatly affects the taste preference of the barbecue depending on the blending ratio of the materials. In this reference example, the ratio of high-preference barbecue sauce-specific flavor was 6.5: 3.5: 1 when comparing the case of 3: 7, 5: 5, and 6.5: 3.5 of kochujang and ketchup. Of the total population.

Reference Example  3. Using fermenting bacteria Barbecue Texture  And rating

1) Sensory evaluation process

The procedure of Reference Example 1 was carried out. However, in this reference example, the texture and preference of the barbecue using the sauce for barbecue prepared according to the presence or absence of the inoculation of the fermenting bacteria and the presence of the frying agent are determined.

In this Reference Example, the sensory evaluation is carried out using Comparative Examples (Comparative Examples 3-1 to 3-3) different from Reference Example 1 in which the sensory evaluation was performed and Examples.

At this time, Comparative Examples 3-1 to 3-3 were produced in the same manner as in the above-mentioned Examples, but Comparative Example 3-1 was 3) In the case of a commercially available barbecue sauce prepared without the fermentation and aging step, And 3) fermentation and aging, and 3) 3) fermentation and aging of the fermented and fermented broth. It is a source for a barbecue produced without going through steps.

In this reference example, thirty panelists were selected and sensory evaluation was performed on the texture and preference items of the experimental group 4 (Comparative Examples 3-1 to 3-3 and Examples) with different manufacturing conditions.

At this time, the panels were sampled by the same process as that of Reference Example 1, and after the tasting, the moderator explained the ingredients added to the experimental group 4 to the panels and then started the evaluation.

The 5-point scale method was used to establish an evaluation method that increases the texture and preference toward 5 points.

2) Sensory evaluation results

The following [Table 3] is a table showing the results of sensory evaluation comparing Comparative Examples 3-1 to 3-3 with Examples.

Compare
sample
Comparative Example 3-1 Comparative Example 3-2 Comparative Example 3-3 Example Texture 4.27 ± 0.45 3.67 ± 0.62 2.98 ± 0.58 4.31 ± 0.69 preference 2.72 ± 0.83 4.28 ± 1.01 3.32 ± 0.94 4.47 ± 0.76

As a result of the experiment, in the mouthpiece item, Comparative Example 3-1 was 4.27 ± 0.45, Comparative Example 3-2 was 3.67 ± 0.62, Comparative Example 3-3 was 2.98 ± 0.58, and Example was 4.31 ± 0.69.

In Comparative Example 3-1 and Example, the majority of opinions were that the meat quality of the barbecue was smooth and easy to ingest. In Comparative Example 3-2, the degree of texture of the meat quality of the barbecue felt by the panels was variously evaluated. In Comparative Example 3-3, the majority of the test group was of the opinion that meat quality was the highest.

As a result, the fermenting bacteria were inoculated in the stage of fermentation and aging, and it was found that the fermenting bacteria had excellent effect of softening the meat compared to the experimental group 2 (comparative example 3-1, comparative example 3-2) using the conventional fermenting agent there was.

As described above, the evaluation of the preference was carried out after the evaluator of the experiment group, the texture and the preference items were finished, and the moderator explained to the panels the materials added to each test group to the panels.

As a result of the experiment, in the preference item, 2.72 ± 0.83 in Comparative Example 3-1, 4.28 ± 1.01 in Comparative Example 3-2, 3.32 ± 0.94 in Comparative Example 3-3, and 4.47 ± 0.76 in Comparative Example 3-1.

Among the four experimental groups, the highest preference was shown in the examples. On the other hand, there was an opinion that Comparative Example 3-1, which is highly evaluated in the texture item, is inclined to include chemical cryoprotectants. In particular, although chemical crackers were described as innocuous (harmless) ingredients in the human body, the majority of the respondents said that they did not prefer chemical crackers for psychological reasons.

Also, in the case of Comparative Example 3-2, the preference of the panel using the vegetable softener was evaluated to be high, but it was judged that it was not enough to be used as the source for the barbecue because it received a low score in the food item.

In addition, Comparative Example 3-3 was rated lowest in all items, and 3) It was judged that it was difficult to use a sauce for barbecue which had not undergone fermentation and aging stages.

Thus, it was found that the fermenting bacteria inoculated through the examples had the effect of softening the meat for barbecue and removing odor peculiar to the meat.

Overall, it was confirmed from the reference examples 1 to 3 that the source for the barbecue according to the embodiment of the present invention is the most preferable.

Claims (5)

  1. A heating and melting step of melting sugar by heating;
    A mixing step of mixing hot pepper paste, ketchup, starch syrup, bonito broth, and vegetables into the sugar dissolved in the heating and melting step; And
    And a fermentation and aging step of aging the mixed mixture by inoculating the mixed bacteria in the mixing step,
    The mixed microorganism is a mixed microorganism in which Bacillus, Lactobacillus, lactic acid, yeast, Mycobacterium, actinomycetes, lactic acid bacteria,
    In the heating and melting step, the sugar and the oil are mixed in the same amount of 1: 1 by weight in a pan heated to 90 to 100 ° C., heated at 80 to 100 ° C. for 1 to 2 minutes,
    In the mixing step, the red pepper paste and the ketchup are mixed at a ratio of 6: 4 to 7: 3. To 100 parts by weight of the red pepper paste and the ketchup mixture, 5 to 10 parts by weight of the sugar, 100 to 500 parts by weight of the bonito soup, To 15 parts by weight and 30 to 40 parts by weight of vegetables are mixed,
    The above-
    A step of preparing a bonito extract for extracting bonito into water;
    A first fermentation step of inoculating the mixed bacterium with the bonito extract prepared in the step of preparing the bonito extract to ferment;
    Removing the suspension from the surface layer of the bonito extract fermented in the primary fermentation step;
    A step of mixing and extracting a mixture of extracts of balsamic vinegar extracted with floating materials in a debris removing step, heating the mixture with hot water, kelp, onion, and wave; And
    And a second fermentation step of inoculating and mixing the mixed bacteria extracted in the mixing and extracting step.
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KR102130981B1 (en) * 2017-12-04 2020-07-08 옹고집영농조합법인 Barbecue sauce and preparation method thereof
KR102130974B1 (en) * 2017-12-04 2020-07-08 옹고집영농조합법인 Sauce containing fish sauce and red pepper paste and preparation method thereof

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2004113046A (en) 2002-09-25 2004-04-15 Ajinomoto Co Inc Method for producing fermented seasoning
KR100810143B1 (en) 2007-10-02 2008-03-06 (주)파고다에프에스 Manufacturing method of barbecue preparing sauce for burger and patty for burger thereof

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2004113046A (en) 2002-09-25 2004-04-15 Ajinomoto Co Inc Method for producing fermented seasoning
KR100810143B1 (en) 2007-10-02 2008-03-06 (주)파고다에프에스 Manufacturing method of barbecue preparing sauce for burger and patty for burger thereof

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