KR102095057B1 - Pork ribs sauce - Google Patents
Pork ribs sauce Download PDFInfo
- Publication number
- KR102095057B1 KR102095057B1 KR1020190101390A KR20190101390A KR102095057B1 KR 102095057 B1 KR102095057 B1 KR 102095057B1 KR 1020190101390 A KR1020190101390 A KR 1020190101390A KR 20190101390 A KR20190101390 A KR 20190101390A KR 102095057 B1 KR102095057 B1 KR 102095057B1
- Authority
- KR
- South Korea
- Prior art keywords
- weight
- parts
- pork
- extract
- onion
- Prior art date
Links
- 235000015277 pork Nutrition 0.000 title claims abstract description 63
- 235000015067 sauces Nutrition 0.000 title claims abstract description 13
- 239000000203 mixture Substances 0.000 claims abstract description 32
- 241000234282 Allium Species 0.000 claims abstract description 23
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 23
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 22
- 239000006002 Pepper Substances 0.000 claims abstract description 22
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 22
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 22
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 240000002234 Allium sativum Species 0.000 claims abstract description 17
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 17
- 235000004611 garlic Nutrition 0.000 claims abstract description 17
- 235000008397 ginger Nutrition 0.000 claims abstract description 17
- 235000014443 Pyrus communis Nutrition 0.000 claims abstract description 11
- 240000001987 Pyrus communis Species 0.000 claims abstract description 11
- 239000008159 sesame oil Substances 0.000 claims abstract description 10
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 10
- 235000000346 sugar Nutrition 0.000 claims abstract description 10
- 244000203593 Piper nigrum Species 0.000 claims abstract 4
- 244000273928 Zingiber officinale Species 0.000 claims abstract 3
- 235000011194 food seasoning agent Nutrition 0.000 claims description 35
- 244000061456 Solanum tuberosum Species 0.000 claims description 18
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 18
- 240000007124 Brassica oleracea Species 0.000 claims description 16
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims description 13
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 claims description 13
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims description 13
- 238000000855 fermentation Methods 0.000 claims description 11
- 230000004151 fermentation Effects 0.000 claims description 11
- 235000005254 Allium ampeloprasum Nutrition 0.000 claims description 10
- 240000006108 Allium ampeloprasum Species 0.000 claims description 10
- 235000020083 shōchū Nutrition 0.000 claims description 9
- 241000508269 Psidium Species 0.000 claims description 8
- 235000008429 bread Nutrition 0.000 claims description 8
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 7
- 239000008157 edible vegetable oil Substances 0.000 claims description 7
- 239000008103 glucose Substances 0.000 claims description 7
- 235000013336 milk Nutrition 0.000 claims description 7
- 239000008267 milk Substances 0.000 claims description 7
- 210000004080 milk Anatomy 0.000 claims description 7
- 239000000047 product Substances 0.000 claims description 6
- 240000004670 Glycyrrhiza echinata Species 0.000 claims description 5
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 claims description 5
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims description 5
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 claims description 5
- 229920002472 Starch Polymers 0.000 claims description 5
- 229940010454 licorice Drugs 0.000 claims description 5
- 244000005700 microbiome Species 0.000 claims description 5
- 235000013555 soy sauce Nutrition 0.000 claims description 5
- 235000019698 starch Nutrition 0.000 claims description 5
- 239000008107 starch Substances 0.000 claims description 5
- 239000006188 syrup Substances 0.000 claims description 5
- 235000020357 syrup Nutrition 0.000 claims description 5
- 239000006228 supernatant Substances 0.000 claims description 4
- 244000104275 Phoenix dactylifera Species 0.000 claims description 3
- 235000010659 Phoenix dactylifera Nutrition 0.000 claims description 3
- 238000005119 centrifugation Methods 0.000 claims description 3
- 241000167854 Bourreria succulenta Species 0.000 claims description 2
- 235000019693 cherries Nutrition 0.000 claims description 2
- 235000001727 glucose Nutrition 0.000 claims description 2
- 235000019987 cider Nutrition 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 16
- 235000019634 flavors Nutrition 0.000 abstract description 16
- 235000004221 Brassica oleracea var gemmifera Nutrition 0.000 abstract description 3
- 244000308368 Brassica oleracea var. gemmifera Species 0.000 abstract description 3
- 239000008162 cooking oil Substances 0.000 abstract description 3
- 235000015096 spirit Nutrition 0.000 abstract 1
- 240000003889 Piper guineense Species 0.000 description 18
- 241000234314 Zingiber Species 0.000 description 14
- 238000010438 heat treatment Methods 0.000 description 11
- 238000002156 mixing Methods 0.000 description 9
- 238000000605 extraction Methods 0.000 description 8
- 238000000034 method Methods 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 6
- 235000019640 taste Nutrition 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 5
- 241000196324 Embryophyta Species 0.000 description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- 238000001914 filtration Methods 0.000 description 4
- 235000013372 meat Nutrition 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 239000002904 solvent Substances 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 235000019583 umami taste Nutrition 0.000 description 4
- 238000003809 water extraction Methods 0.000 description 4
- 235000017399 Caesalpinia tinctoria Nutrition 0.000 description 3
- 241000388430 Tara Species 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 240000004160 Capsicum annuum Species 0.000 description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 2
- 235000007862 Capsicum baccatum Nutrition 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- 241000235070 Saccharomyces Species 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 239000001728 capsicum frutescens Substances 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 235000005687 corn oil Nutrition 0.000 description 2
- 239000002285 corn oil Substances 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000004108 freeze drying Methods 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 230000035800 maturation Effects 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 238000010298 pulverizing process Methods 0.000 description 2
- 235000020995 raw meat Nutrition 0.000 description 2
- 210000003491 skin Anatomy 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 1
- 208000008035 Back Pain Diseases 0.000 description 1
- 235000011303 Brassica alboglabra Nutrition 0.000 description 1
- 235000011302 Brassica oleracea Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 240000004307 Citrus medica Species 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 208000001034 Frostbite Diseases 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 241000206389 Helleborus Species 0.000 description 1
- 208000008930 Low Back Pain Diseases 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 208000002193 Pain Diseases 0.000 description 1
- 206010033799 Paralysis Diseases 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- 235000019486 Sunflower oil Nutrition 0.000 description 1
- 240000006023 Trichosanthes kirilowii Species 0.000 description 1
- 235000009818 Trichosanthes kirilowii Nutrition 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 230000000202 analgesic effect Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000000845 anti-microbial effect Effects 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000740 bleeding effect Effects 0.000 description 1
- 206010006451 bronchitis Diseases 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000000828 canola oil Substances 0.000 description 1
- 235000019519 canola oil Nutrition 0.000 description 1
- 235000013736 caramel Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 210000003298 dental enamel Anatomy 0.000 description 1
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000008169 grapeseed oil Substances 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 229960003284 iron Drugs 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000010992 reflux Methods 0.000 description 1
- 238000013077 scoring method Methods 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- 235000019997 soju Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000002600 sunflower oil Substances 0.000 description 1
- 206010044008 tonsillitis Diseases 0.000 description 1
- 235000019607 umami taste sensations Nutrition 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 208000019206 urinary tract infection Diseases 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
Abstract
Description
본 발명은 돼지갈비용 양념 조성물에 관한 것으로, 더욱 상세하게는 대파, 양파, 마늘, 생강, 배, 소주, 후추, 식용유, 참기름, 방울 양배추 추출물 등을 포함하여, 돼지갈비 특유의 노린내를 제거하고, 풍미를 개선하며, 저장기간을 연장할 수 있는 돼지갈비용 양념 조성물에 관한 것이다.The present invention relates to a pork rib seasoning composition, more specifically, including leek, onion, garlic, ginger, pear, shochu, pepper, edible oil, sesame oil, cabbage extract, etc., to remove the peculiar smell of pork ribs, , It improves the flavor, and relates to a pork rib seasoning composition that can extend the storage period.
일반적으로 돼지고기는 소고기에 비해 불포화지방산이 많이 들어 있으며 우리 몸에 꼭 필요한 미네랄, 필수 아미노산성분이 풍부하여 식품 영양학적으로 우수하다. In general, pork has more unsaturated fatty acids than beef, and is rich in minerals and essential amino acids necessary for our body, so it is excellent in food nutrition.
이 중 돼지갈비는 특유의 노린내가 강하여 강한 양념으로 조리하여 섭취해 왔다. 그러나 종래 돼지갈비용 양념은 대다수가 너무 달거나 느끼할 뿐, 돼지갈비 특유의 누린내를 제거하지 못해 소비자의 기호도를 충족시키지 못하는 문제가 있다. Of these, pork ribs have a strong characteristic smell and have been cooked and consumed with strong sauce. However, the conventional pork chop seasoning has a problem that the majority of the pork ribs are too sweet or feel, and cannot satisfy the preference of consumers because they cannot remove the characteristic smell of pork chop.
또한, 종래의 양념 돼지갈비는 양념에 돼지갈비 원육을 일정시간 동안 재워 숙성시킨 후 조리하고 있으나, 이러한 돼지갈비 원육은 숙성기간 중 쉽게 부패하거나, 숙성 후 보관기간이 짧아 바로 조리해서 섭취해야 하는 등의 문제가 있다.In addition, the conventional seasoned pork ribs are cooked after the pork ribs are seasoned for a certain period of time and then cooked. However, these pork ribs are easily decayed during the maturation period or have a short storage period after maturation and must be cooked and consumed immediately. There is a problem.
이러한 단점을 해소하기 위하여, 대한민국 등록특허 제10-1855903호, 제10-1904028호, 제10-1976385호 등이 제안되었으나, 충분한 노린내 제거, 풍미 향상, 저장기간 연장 등의 효과를 달성할 수 없었다.In order to solve these shortcomings, Korean Patent Registration Nos. 10-1855903, 10-1904028, and 10-1976385 have been proposed, but they have not been able to achieve sufficient stink removal, improved flavor, and extended shelf life. .
따라서, 돼지갈비 특유의 노린내를 제거하고, 풍미를 개선하면서도, 저장기간을 연장할 수 있는 돼지갈비용 양념의 개발이 요구되고 있는 실정이다.Accordingly, there is a need to develop a pork rib seasoning that can remove the peculiar smell of pork ribs and improve the flavor while extending the storage period.
본 발명의 목적은, 풍미가 우수하고, 돼지갈비 특유의 노린내를 제거할 수 있는 돼지갈비용 양념 조성물을 제공하는 데 있다.An object of the present invention is to provide a pork chop seasoning composition that is excellent in flavor and capable of removing the characteristic smell of pork chop.
본 발명의 다른 목적은 양념 돼지갈비의 저장성을 높일 수 있는 돼지갈비용 양념 조성물을 제공하는 데 있다.Another object of the present invention to provide a seasoned pork ribs seasoning composition that can increase the storage of the seasoned pork ribs.
상기한 목적을 달성하기 위한 본 발명의 돼지갈비용 양념 조성물은, 대파, 양파, 마늘, 생강, 배, 소주, 후추, 식용유, 참기름, 설탕, 방울 양배추 추출물 및 물을 포함하는 것을 특징으로 한다.Pork ribs seasoning composition of the present invention for achieving the above object is characterized in that it includes onion, onion, garlic, ginger, pear, shochu, pepper, cooking oil, sesame oil, sugar, cabbage extract and water.
상기 물 100중량부에 대하여, 대파 5~20중량부, 양파 30~50중량부, 마늘 5~15중량부, 생강 1~10중량부, 배 30~80중량부, 소주 10~20중량부, 후추 0.1~1중량부, 식용유 0.5~5중량부, 참기름 10~30중량부, 설탕 60~100중량부 및 방울 양배추 추출물 1~10중량부를 포함하는 것을 특징으로 한다.With respect to 100 parts by weight of water, 5 to 20 parts by weight of leek, 30 to 50 parts by weight of onion, 5 to 15 parts by weight of garlic, 1 to 10 parts by weight of ginger, 30 to 80 parts by weight of pear, 10 to 20 parts by weight of shochu, Characterized in that it comprises 0.1 to 1 part by weight of pepper, 0.5 to 5 parts by weight of edible oil, 10 to 30 parts by weight of sesame oil, 60 to 100 parts by weight of sugar and 1 to 10 parts by weight of cabbage extract.
대파, 양파, 마늘, 생강, 감초, 청양고추, 청양고추씨, 간장 및 물엿을 포함하는 소스 10~50중량부를 더 포함하는 것을 특징으로 한다. Characterized in that it further comprises 10 to 50 parts by weight of sauce, including green onion, onion, garlic, ginger, licorice, cheonyang pepper, cheonyang pepper seeds, soy sauce and starch syrup.
돼지감자 발효물 1~10중량부를 더 포함하되, 상기 돼지감자 발효물은, 돼지감자에 우유 및 포도당을 혼합하여 분쇄한 후, 이에 발효 미생물을 접종하고, 20~40℃에서 12~60시간 발효하고, 원심분리하여 상등액만을 분리시킨 것임을 특징으로 한다.The pig potato fermentation product further contains 1 to 10 parts by weight, and the pig potato fermentation product is crushed by mixing milk and glucose with pig potato, and inoculating the fermenting microorganism therein, and fermenting at 20 to 40 ° C for 12 to 60 hours. And, it is characterized in that only the supernatant was separated by centrifugation.
하늘타리 추출물 1~10중량부, 구아바 잎 추출물 1~10중량부 및 사위질빵 추출물 1~10중량부를 더 포함하는 것을 특징으로 한다.It is characterized in that it further comprises 1 to 10 parts by weight of the sky tari extract, 1 to 10 parts by weight of the guava leaf extract, and 1 to 10 parts by weight of the enamel bread extract.
본 발명에 의하면, 풍미가 우수하고, 돼지갈비 특유의 노린내를 제거할 수 있으며, 양념 돼지갈비의 저장성을 높일 수 있다는 장점이 있다.According to the present invention, the flavor is excellent, it is possible to remove the peculiar smell of pork ribs, there is an advantage that can increase the storage of the seasoned pork ribs.
이하, 본 발명을 상세히 설명한다. Hereinafter, the present invention will be described in detail.
본 발명에 의한 돼지갈비용 양념 조성물은, 대파, 양파, 마늘, 생강, 배, 소주, 후추, 식용유, 참기름, 설탕, 방울 양배추의 추출물 및 물을 포함함으로써, 돼지갈비 특유의 노린내를 제거하면서도, 육질을 부드럽게 하고, 풍미를 개선하며, 저장기간을 연장한다는 데 특징이 있다.Pork ribs seasoning composition according to the present invention, by including the extract and water of leek, onion, garlic, ginger, pear, shochu, pepper, edible oil, sesame oil, sugar, and cabbage, while removing the characteristic smell of pork ribs, It is characterized by softening the meat, improving flavor, and extending the storage period.
본 발명의 양념 조성물에 포함되는 대파, 양파, 마늘, 생강, 배, 소주, 후추 및 설탕은 돼지갈비 양념을 구성하는 기본 재료로서 맛을 풍부하게 해주고, 감칠맛을 높여주며, 노린내를 제거하는 데 도움을 주는 것이다. 이때, 상기 대파, 양파, 마늘, 생강, 배 등은 껍질, 뿌리 등을 제거하고 깨끗이 세척하여 사용함은 당연하며, 소주, 후추, 설탕은 그 종류와 무관하게 모두 사용 가능하다.The leek, onion, garlic, ginger, pear, shochu, pepper and sugar contained in the seasoning composition of the present invention are basic ingredients constituting pork rib seasoning, enrich the taste, increase the umami, and help to remove stink Is to give At this time, the leek, onion, garlic, ginger, pear, etc., it is natural to remove the skin, roots, etc., and use it cleanly. Soju, pepper, and sugar can be used regardless of the type.
상기 식용유 및 참기름은 양념 돼지갈비에 맛을 더하고, 양념 돼지갈비를 굽거나 조리할 때, 양념이 쉽게 타지 않도록 하는 역할을 한다. 또한, 양념 돼지갈비에 윤기를 더하여 외관 역시 좋게 한다. 상기 식용유로는 해바라기유, 포도씨유, 옥수수유, 카놀라유 등 그 종류와 무관하게 사용 가능하다.The cooking oil and sesame oil add a flavor to the seasoned pork ribs, and when grilling or cooking seasoned pork ribs, the seasoning serves to prevent the seasoning from burning easily. In addition, it adds shine to the seasoned pork ribs, which also improves the appearance. The edible oil can be used irrespective of its type, such as sunflower oil, grape seed oil, corn oil, canola oil.
상기 방울 양배추의 추출물은 돼지갈비 특유의 노린내를 효과적으로 제거해주면서도, 육질을 부드럽게 하고, 양념 돼지갈비 특유의 강한 풍미를 부드럽게 개선하며, 항균작용을 통해 양념 돼지갈비의 저장기간을 연장해주는 역할을 한다.The extract of the cabbage cabbage effectively removes the stink peculiar to pork ribs, softens the meat quality, improves the strong flavor unique to seasoned pork ribs, and extends the storage period of seasoned pork ribs through antibacterial action.
방울 양배추는 방울 다다기 양배추(Brassica oleracea L var gemmifera Zenker)라고도 하며, 영문 명칭은 Brussels sprouts으로 알려져 있다. 상기 방울 양배추는 저장성이 우수하고, 일반 양배추보다 단백질, 칼슘, 인, 철, 비타민 A, 비타민 C등 영양소의 함량이 월등히 높고, 항균 활성, 항산화 효과 등이 우수하다. Cabbage cabbage is also known as Brussels sprouts (Brassica oleracea L var gemmifera Zenker), and the English name is known as Brussels sprouts. The cabbage is excellent in storage, and has a higher content of nutrients such as protein, calcium, phosphorus, iron, vitamin A, and vitamin C than ordinary cabbage, and has excellent antibacterial activity and antioxidant effect.
본 발명에서 상기 방울 양배추의 추출 방법은 제한하지 않는데, 일례로 상기 방울 양배추에 물 1~5중량배를 첨가하여 60~100℃에서 1~10시간 동안 가열하여 추출할 수 있다. 바람직하게는 60~90℃에서 1~10시간 동안 가열하여 추출할 수 있다. 그리고 상기 열수추출 후 수득한 추출액을 여과, 감압농축 또는 건조하여 추출물을 얻을 수 있음은 당연한 것으로, 이 기술이 속하는 분야에서 공지된 방법으로 제조하는 정도면 족하다.In the present invention, the extraction method of the cabbage is not limited, and for example, 1-5 weight times of water is added to the cabbage, which can be extracted by heating at 60-100 ° C. for 1-10 hours. Preferably, it can be extracted by heating at 60 to 90 ° C. for 1 to 10 hours. And it is natural that the extract obtained after the hot water extraction can be filtered, concentrated under reduced pressure, or dried to obtain an extract, and it is sufficient to produce it by a method known in the art.
본 발명의 양념 조성물은, 상기 물 100중량부에 대하여, 대파 5~20중량부, 양파 30~50중량부, 마늘 5~15중량부, 생강 1~10중량부, 배 30~80중량부, 소주 10~20중량부, 후추 0.1~1중량부, 식용유 0.5~5중량부, 참기름 10~30중량부, 설탕 60~100중량부 및 방울 양배추의 추출물 1~10중량부의 비율로 포함한다. 이하 '중량부'는 상기 물 100중량부를 기준으로 한다. The seasoning composition of the present invention, with respect to 100 parts by weight of water, 5 to 20 parts by weight of onion, 30 to 50 parts by weight of onion, 5 to 15 parts by weight of garlic, 1 to 10 parts by weight of ginger, 30 to 80 parts by weight of pear, It contains 10 to 20 parts by weight of shochu, 0.1 to 1 part by weight of pepper, 0.5 to 5 parts by weight of edible oil, 10 to 30 parts by weight of sesame oil, 60 to 100 parts by weight of sugar, and 1 to 10 parts by weight of extract of cherry cabbage. Hereinafter, 'parts by weight' is based on 100 parts by weight of the water.
이는 상기 식용유나 참기름이 상기한 배합비를 초과할 경우 과량이 되어 느끼한 맛이 강해지고, 상기한 배합비 미만일 경우 그 풍미 개선 및 양념 조성물이 쉽게 타는 문제점을 해소할 수 없기 때문이며, 상기 방울 양배추의 추출물이 1중량부 미만이면 그 항균 효과가 미미하여 양념 돼지갈비의 저장기간을 연장할 수 없을 뿐 아니라, 노린내 제거가 어렵고, 10중량부를 초과하면 과량이 되어 전체적인 양념 돼지갈비의 풍미가 저하될 수 있기 때문이다. 아울러, 기타 재료의 사용량이 상기한 배합비를 벗어날 경우 강한 양념 맛으로 인해 소비자의 기호도를 저하시키기 때문이다. This is because when the edible oil or sesame oil exceeds the above-mentioned blending ratio, it becomes excessive and the taste is stronger, and if it is less than the above-mentioned blending ratio, the flavor improvement and the seasoning composition cannot be easily solved. If it is less than 1 part by weight, the antimicrobial effect is insignificant, and the storage period of the seasoned pork ribs cannot be extended, and it is difficult to remove the stingy. . In addition, if the amount of other materials is out of the above-mentioned blending ratio, it is because the preference of the consumer is lowered due to the strong seasoning taste.
또한, 본 발명의 양념 조성물은 상기한 재료들을 모두 혼합한 후, 이를 분쇄기 등으로 분쇄하여 제조하는 정도면 족하다.In addition, the seasoning composition of the present invention is sufficient to be prepared by mixing all of the above materials, and then grinding it with a grinder or the like.
상기와 같이 구성되는 본 발명의 양념 조성물은 앞서 설명된 바와 같이, 양념 돼지갈비 특유의 노린내를 제거하고, 전체적인 풍미를 개선하면서도, 강한 양념 맛을 부드럽게 해주고, 저장성 역시 좋게 하는 등의 장점이 있다.As described above, the seasoning composition of the present invention constituted as described above has the advantages of removing the peculiar flavor of the seasoned pork ribs, improving the overall flavor, softening the strong seasoning taste, and also improving storage.
한편, 본 발명의 양념 조성물은, 대파, 양파, 마늘, 생강, 감초, 청양고추, 청양고추씨, 간장 및 물엿을 포함하는 소스 10~50중량부를 더 포함하여 그 감칠맛을 더욱 높일 수 있다.On the other hand, the seasoning composition of the present invention, onion, garlic, ginger, licorice, cheonyang pepper, cheonyang pepper seeds, soy sauce and starch syrup further comprises 10 to 50 parts by weight of the sauce can further enhance the umami taste.
더욱 구체적으로 상기 소스는 대파 5~10중량%, 양파 10~15중량%, 마늘 2~7중량%, 생강 2~7중량%, 감초 1~5중량%, 청양고추 1~5중량%, 청양고추씨 1~5중량%, 물엿 20~35중량% 및 잔부의 간장으로 구성될 수 있는바, 감초, 청양고추, 청양고추씨 등을 통해 감칠맛을 높이고, 노린내를 제거하며, 전체적인 풍미를 높일 수 있기 때문이다. More specifically, the sauce is 5-10% by weight of onion, 10-15% by weight of onion, 2-7% by weight of garlic, 2-7% by weight of ginger, 1-5% by weight of licorice, 1-5% by weight of red pepper, cheonyang It can be composed of 1 ~ 5% by weight of red pepper seeds, 20 ~ 35% by weight of starch syrup and the remainder of soy sauce. to be.
이때, 상기 대파, 양파, 마늘, 생강 등은 비가식 부위를 제거한 후 깨끗이 세척하여 사용하고, 청양고추는 꼭지만을 제거한 후 사용하며, 상기 청양고추와는 별도로 청양고추의 씨만을 더 사용하는 것이다.At this time, the leek, onion, garlic, ginger, etc. are used after removing the non-edible parts, and then washing and using the cheonyang pepper, only using the seeds of the cheonyang pepper separately from the cheonyang pepper.
그리고 상기 소스는 상기한 재료들을 모두 혼합하고, 분쇄하여 제조한다. And the sauce is prepared by mixing and pulverizing all the above materials.
또한, 본 발명의 양념 조성물은 돼지감자 발효물 1~10중량부를 더 포함할 수 있다. 상기 돼지감자 발효물은 돼지갈비 특유의 노린내를 없애주고, 영양성분을 풍부하게 해주며, 저장기간을 높여주는 역할을 한다. In addition, the seasoning composition of the present invention may further include 1 to 10 parts by weight of fermented pork potato. The fermented pork potato removes the characteristic smell of pork ribs, enriches nutrients, and increases the shelf life.
상기 돼지감자 발효물은, 돼지감자에 우유 및 포도당을 혼합하여 분쇄한 후, 이에 발효 미생물을 접종하고, 20~40℃에서 12~60시간 발효한 후, 원심분리하여 상등액만을 분리시킨 것이다.The pig potato fermentation product is obtained by inoculating fermented microorganisms after mixing and pulverizing pig potato with milk and glucose, followed by fermentation at 20-40 ° C for 12-60 hours, and centrifugation to separate only the supernatant.
이를 더욱 구체적으로 설명하면, 먼저, 돼지감자와 우유 및 포도당을 1:1~3:0.1~0.2 중량비로 혼합하여 분쇄한다. 이때, 상기 돼지감자는 생돼지감자를 껍질과 함께 분쇄하여 사용함이 가장 바람직하나 이를 제한하는 것은 아니다. 그리고 상기 우유와 포도당을 혼합하여 분쇄하는 이유는 우유와 포도당을 통해 발효를 원활히 하여 돼지감자의 이로운 성분을 배가시키면서도, 돼지감자 특유의 이취 역시 없앨 수 있기 때문이다.To explain this in more detail, first, pork potato and milk and glucose are mixed and crushed in a ratio of 1: 1 to 3: 0.1 to 0.2 by weight. At this time, the pork potato is most preferably used by crushing the raw pork potato together with the skin, but is not limited thereto. In addition, the reason for mixing and crushing the milk and glucose is that fermentation is facilitated through milk and glucose, while doubling the beneficial components of the pork potato, while also removing the peculiar odor of the pork potato.
다음으로, 상기 분쇄물에 발효 미생물을 100,000~10,000,000 cfu/L의 양으로 접종하고, 20~40℃에서 12~60시간 발효하는 것이다. Next, the fermented microorganisms are inoculated in the amount of 100,000 to 10,000,000 cfu / L into the pulverized product, and fermented at 20 to 40 ° C for 12 to 60 hours.
아울러, 상기 상등액은 건조하여 사용할 수도 있는데, 건조하여 사용시에는 건조중량의 1~20배의 추출 용매를 첨가하여 4~30℃에서 3~20일간 침적시켜 유효성분을 추출하고, 이를 여과, 감압농축 및 동결건조하여 사용한다. 상기 추출 용매에 의한 추출은 당업계에서 통상적으로 이용되는 어떠한 추출 용매도 이용될 수 있으나, 물, 에탄올로 구성된 군 중 선택되는 1종 이상의 용매를 이용하여 추출한다.In addition, the supernatant may be dried and used. When dried and used, an extraction solvent of 1 to 20 times the dry weight is added and immersed at 4 to 30 ° C for 3 to 20 days to extract the active ingredient, filtered and concentrated under reduced pressure. And lyophilized. The extraction with the extraction solvent may be any extraction solvent commonly used in the art, but is extracted using one or more solvents selected from the group consisting of water and ethanol.
이때, 상기 발효 미생물로는 사카로마이세스(Saccharomyces)속을 사용함이 바람직하고, 더욱 바람직하게는 사카로마이세스 세레비지애(Saccharomyces cerevisiae ATCC 18824)를 사용하는 것이다.At this time, it is preferable to use the genus Saccharomyces (Saccharomyces) as the fermenting microorganism, more preferably to use Saccharomyces cerevisiae ATCC 18824.
아울러, 본 발명의 양념 조성물은, 하늘타리 추출물 1~10중량부, 구아바 잎 추출물 1~10중량부 및 사위질빵 추출물 1~10중량부를 더 포함할 수도 있다.In addition, the seasoning composition of the present invention may further include 1 to 10 parts by weight of the sky extract, 1 to 10 parts by weight of the guava leaf extract, and 1 to 10 parts by weight of the loaf extract.
상기 하늘타리(Trichosanthes Kirilowii Maximowicz)는 주로 산이나 들에서 자생하는 덩굴식물로 우리나라에서는 중부 이남지방에 흔히 자라는 식물이다. 하늘타리는 예로부터 약용으로 쓰이는 식물로, 뿌리는 천화분, 씨는 과루인, 열매는 과루실이라고 하며, 그중 씨인 과루인은 출혈을 멈추게 하거나 종기를 치료하고 변비를 개선 시켜주는 효과가 우수하며, 열매인 과루실은 진통완화, 화상, 동상의 치료, 기관지염, 편도염, 요로감염의 치료에 효과가 있는 것으로 알려져 있다. 본 발명에서 상기 하늘타리의 추출물은 돼지갈비 특유의 노린내를 제거해주고, 감칠맛을 높여준다. The sky (Trichosanthes Kirilowii Maximowicz) is a vine plant that grows mainly in the mountains or fields, and is a plant commonly grown in the south of the central region in Korea. Sky tara is a medicinal plant that has been used for medicinal purposes since ancient times, and roots are called cheonhwabun, seeds are guruin, and fruits are gurusil, among which seeds guruin have excellent effects of stopping bleeding, treating boils, and improving constipation. Phosphorus fructose is known to be effective in the treatment of pain relief, burns, frostbite, bronchitis, tonsillitis, and urinary tract infection. In the present invention, the extract of the sky tar removes the peculiar smell of pork ribs and enhances the umami flavor.
이때, 상기 하늘타리의 추출방법은 제한하지 않는데, 일례로 하늘타리의 뿌리, 줄기, 열매, 씨 중 1종 이상에 물 1~5중량배를 첨가하여 60~100℃에서 1~10시간 동안 가열하여 추출할 수 있다. 바람직하게는 60~90℃에서 1~10시간 동안 가열하여 추출할 수 있다. 그리고 상기 열수추출 후 수득한 추출액을 여과, 감압농축 또는 건조하여 추출물을 얻을 수 있음은 당연한 것으로, 이 기술이 속하는 분야에서 공지된 방법으로 제조하는 정도면 족하다.At this time, the extraction method of the sky is not limited, for example, by adding 1 to 5 times by weight of water to one or more of the roots, stems, fruits and seeds of the sky, extract by heating for 1-10 hours at 60 ~ 100 ℃ can do. Preferably, it can be extracted by heating at 60 to 90 ° C. for 1 to 10 hours. And it is natural that the extract obtained after the hot water extraction can be filtered, concentrated under reduced pressure, or dried to obtain an extract, and it is sufficient to produce it by a method known in the art.
상기 구아바 잎의 추출물은 돼지갈비의 저장기간을 현저히 연장해주는 역할을 하는 것으로, 그 추출방법은 제한하지 않는데, 일례로 구아바 잎에 물 1~5중량배를 첨가하여 60~100℃에서 1~10시간 동안 가열하여 추출할 수 있다. 바람직하게는 60~90℃에서 1~10시간 동안 가열하여 추출할 수 있다. 그리고 상기 열수추출 후 수득한 추출액을 여과, 감압농축 또는 건조하여 추출물을 얻을 수 있음은 당연한 것으로, 이 기술이 속하는 분야에서 공지된 방법으로 제조하는 정도면 족하다.The extract of the guava leaf serves to significantly extend the storage period of pork ribs, and the extraction method is not limited. For example, 1 to 5 weight times of water is added to the guava leaf to add 1 to 10 at 60 to 100 ° C. It can be extracted by heating for an hour. Preferably, it can be extracted by heating at 60 to 90 ° C. for 1 to 10 hours. And it is natural that the extract obtained after the hot water extraction can be filtered, concentrated under reduced pressure, or dried to obtain an extract, and it is sufficient to produce it by a method known in the art.
또한, 상기 사위질빵은 미나리아재비목 미나리아재비과의 덩굴식물이다. 산과 들에서 흔히 자라며, 길이는 약 3m이다. 어린 잎과 줄기를 식용으로 사용하고, 한국, 일본 및 중국에 분포한다. 상기 사위질빵은 소염, 진통 이뇨, 지사의 효능이 있으며, 뿌리는 백근초라하고 요통과 중풍에 효험이 있다. 줄기는 여위라하고 열이 날 때나 부종, 설사 등에 사용한다. 본 발명에서 상기 사위질빵의 추출물은 노린내 제거, 저장기간 연장의 효과를 나타낸다.In addition, the above-mentioned loaf bread is a vine plant of the hellebore family. Commonly grown in mountains and fields, it is about 3m long. Young leaves and stems are used for food and distributed in Korea, Japan and China. The sajijil bread has the effect of anti-inflammatory, analgesic diuresis, and branch, and the root is called Baek Geun-cho and has efficacy in low back pain and paralysis. Stems are thin and used for fever, edema, and diarrhea. In the present invention, the extract of the son-in-law bread exhibits the effect of removing the stink and extending the storage period.
상기 사위질빵의 추출방법은 제한하지 않는데, 일례로 사위질빵의 어린 잎 또는 줄기 중 1종 이상에 물 1~5중량배를 첨가하여 60~100℃에서 1~10시간 동안 가열하여 추출할 수 있다. 바람직하게는 60~90℃에서 1~10시간 동안 가열하여 추출할 수 있다. 그리고 상기 열수추출 후 수득한 추출액을 여과, 감압농축 또는 건조하여 추출물을 얻을 수 있음은 당연한 것으로, 이 기술이 속하는 분야에서 공지된 방법으로 제조하는 정도면 족하다. The method of extracting the above-mentioned loaf bread is not limited, for example, 1-5 weight times of water is added to at least one of the young leaves or stems of the loaf bread, and heating can be performed at 60 to 100 ° C. for 1 to 10 hours to extract. Preferably, it can be extracted by heating at 60 to 90 ° C. for 1 to 10 hours. And it is natural that the extract obtained after the hot water extraction can be filtered, concentrated under reduced pressure, or dried to obtain an extract, and it is sufficient to produce it by a method known in the art.
또한, 양념 돼지갈비의 감칠맛 상승을 위하여 대추야자 0.1~1중량부를 더 포함할 수도 있다. 상기 대추야자는 건조 분말로서 투입하는바, 그 분말 입도는 제한하지 않는다.In addition, in order to increase the umami flavor of the seasoned pork ribs, it may further include 0.1 to 1 part by weight of date palm. The date palm is introduced as a dry powder, the particle size of the powder is not limited.
한편, 별도로 설명하지는 않았지만 본 발명의 양념 조성물은 통상 돼지갈비의 양념에 사용되는 L-글루타민산나트륨은 물론, 카라멜 소스, 다시다, 미원 등을 더 포함할 수도 있는 것으로, 그 실시를 제한하지 않는다.On the other hand, although not separately described, the spice composition of the present invention may further include sodium-glutamate used in seasoning of pork ribs, as well as caramel sauce, dashida, and Miwon, and the implementation thereof is not limited.
이하, 본 발명의 돼지갈비용 양념 조성물을 이용하여 양념 돼지갈비를 제조하는 방법을 살펴보기로 한다.Hereinafter, a method for preparing seasoned pork ribs using the pork ribs seasoning composition of the present invention will be described.
먼저, 수작업으로 돼지갈비를 일정한 크기로 토막 내어 덧살을 제거한다. 그 후 갈비대살과 오돌뼈가 같이 있는 상태로 육가공 칼로 50~80회 다져서 손질한다. First, the pork ribs are cut into pieces of a certain size by hand to remove the meat. After that, it is chopped 50 to 80 times with a meat processing knife while the ribs and dolmen are together.
그리고 손질된 돼지갈비에 상기 양념 조성물을 1:0.5~2 중량비로 혼합하고, 이를 -3~5℃에서 12~72시간 숙성한 후 조리한다. Then, the seasoning composition is mixed with trimmed pork ribs in a ratio of 1: 0.5 to 2 weight, and aged at -3 to 5 ° C for 12 to 72 hours, and then cooked.
상기와 같이 조리된 양념 돼지갈비는 돼지갈비 특유의 냄새가 없고, 저장기간이 연장됨은 물론, 풍미가 우수하고, 조리시 양념이 쉽게 타지 않아 조리가 용이하다는 장점이 있다. The seasoned pork ribs cooked as described above do not have a peculiar smell of pork ribs, the storage period is extended, the flavor is excellent, and when cooking, the seasoning is not easily burned, so it is easy to cook.
이하, 실시예를 통해 본 발명을 더욱 상세히 설명한다.Hereinafter, the present invention will be described in more detail through examples.
(실시예 1)(Example 1)
물 1kg에 대파 100g, 양파 400g, 마늘 100g, 생강 50g, 배 500g, 소주 150g, 후추 5g, 옥수수유 10g, 참기름 100g, 설탕 800g 및 방울 양배추 추출물 50g을 혼합하고, 이를 가정용 믹서기(150rpm)로 2분간 분쇄하여 양념 조성물을 제조하였다.Mix 1 g of water, 100 g of leek, 400 g of onion, 100 g of garlic, 50 g of ginger, 500 g of pear, 150 g of shochu, 5 g of pepper, 10 g of corn oil, 100 g of sesame oil, 800 g of sugar, and 50 g of cabbage extract, and use it as a household blender (150 rpm). The powder was pulverized to prepare a seasoning composition.
이때, 상기 방울 양배추 추출물은, 방울 양배추에 물 3중량배를 첨가하여 70℃에서 5시간 동안 가열하여 추출한 후, 이를 여과, 감압농축 및 동결건조하여 제조하였다.At this time, the cabbage extract was prepared by adding 3 weight times of water to the cabbage and heating it at 70 ° C for 5 hours to extract it, followed by filtration, concentration under reduced pressure, and lyophilization.
(실시예 2)(Example 2)
실시예 1과 동일하게 실시하되, 소스 100g을 더 혼합하여 양념 조성물을 제조하였다.The same procedure as in Example 1 was performed, but 100 g of the sauce was further mixed to prepare a seasoning composition.
상기 소스는 대파 7중량%, 양파 12중량%, 마늘 5중량%, 생강 3중량%, 감초 3중량%, 청양고추 2중량%, 청양고추씨 1중량%, 물엿 25중량% 및 잔부의 간장을 혼합하고, 가정용 믹서기(150rpm)로 2분간 분쇄하여 제조하였다.The sauce is mixed with 7% by weight of leek, 12% by weight of onion, 5% by weight of garlic, 3% by weight of ginger, 3% by weight of licorice, 2% by weight of cheonyang pepper, 1% by weight of cheonyang pepper, 25% by weight of starch syrup, and the remaining soy sauce And, it was prepared by grinding for 2 minutes with a household mixer (150 rpm).
(실시예 3)(Example 3)
실시예 1과 동일하게 실시하되, 돼지감자 발효물 50g을 더 혼합하여 양념 조성물을 제조하였다.It was carried out in the same manner as in Example 1, 50g of pig potato fermentation was further mixed to prepare a seasoning composition.
상기 돼지감자 발효물은 생돼지감자 200g에 우유 400g, 포도당 20g을 혼합한 후, 믹서기에 넣어 150rpm의 속도로 1분간 분쇄하고, 사카로마이세스 세레비지애(Saccharomyces cerevisiae ATCC 18824)를 100,000~10,000,000cfu/L로 접종한 후, 32℃에서 24시간 동안 발효하였다. 발효 후, 발효액을 원심분리하고, 여기에 에탄올을 최종 70%(V/V)가 되도록 첨가한 뒤 5시간씩 3회 환류 추출하고 냉침한 후, 여과하였다. 그리고 이를 감압 농축 및 동결 건조하여 제조하였다. The fermented pork potato is mixed with 200 g of raw pork potato, 400 g of milk and 20 g of glucose, put in a blender, crushed for 1 minute at a rate of 150 rpm, and Saccharomyces cerevisiae ATCC 18824 is 100,000 to 10,000,000 After inoculation with cfu / L, fermentation was performed at 32 ° C for 24 hours. After fermentation, the fermentation broth was centrifuged, and ethanol was added to the final 70% (V / V), followed by reflux extraction 3 times for 5 hours, followed by cooling and filtering. And it was prepared by concentration under reduced pressure and freeze drying.
(실시예 4)(Example 4)
실시예 1과 동일하게 실시하되, 하늘타리 추출물 50g, 구아바 잎 추출물 50g 및 사위질빵 추출물 50g을 더 혼합하여 양념 조성물을 제조하였다.It was carried out in the same manner as in Example 1, 50g of the sky bran extract, 50g of guava leaf extract, and 50g of citron bread extract were further mixed to prepare a seasoning composition.
이때, 상기 하늘타리 추출물은 하늘타리의 줄기에 3중량배의 물을 첨가하고, 70℃에서 5시간 동안 가열하여 추출한 후, 이를 여과, 감압농축 및 동결건조하여 제조하였으며, 구아바 잎 추출물은 구아바의 잎에 3중량배의 물을 첨가하고, 70℃에서 5시간 동안 가열하여 추출한 후, 이를 여과, 감압농축 및 동결건조하여 제조하였고, 사위질빵의 추출물은 사위질빵의 어린 잎에 3중량배의 물을 첨가한 후, 70℃에서 5시간 동안 가열하여 추출, 여과, 감압농축 및 동결건조하여 제조하였다.At this time, the sky tara extract was prepared by adding 3 weight times water to the stem of the sky tara, heated at 70 ° C. for 5 hours, extracted, filtered and concentrated under reduced pressure and lyophilized to extract the guava leaf to the leaves of the guava. After adding 3 times the weight of water and heating at 70 ° C for 5 hours to extract it, it was prepared by filtration, concentrated under reduced pressure, and lyophilized. It was prepared by heating at 70 ° C. for 5 hours, extracting, filtering, concentrated under reduced pressure, and freeze-dried.
(비교예 1)(Comparative Example 1)
물 1kg에 대파 100g, 양파 400g, 마늘 100g, 생강 50g, 배 500g, 소주 150g, 후추 5g 및 설탕 800g을 혼합하고, 이를 가정용 믹서기(150rpm)로 2분간 분쇄하여 양념 조성물을 제조하였다.To 1 kg of water, 100 g of leek, 400 g of onion, 100 g of garlic, 50 g of ginger, 500 g of pear, 150 g of shochu, 5 g of pepper and 800 g of sugar were mixed and crushed for 2 minutes using a household blender (150 rpm) to prepare a seasoning composition.
(시험예 1)(Test Example 1)
상기 실시예 1 내지 4 및 비교예 1을 통해 제조된 양념 조성물에 대하여 관능평가를 실시하였다.Sensory evaluation was performed on the seasoning compositions prepared through Examples 1 to 4 and Comparative Example 1.
이때, 시료로는 돼지갈비의 원육에 상기 양념 조성물을 1:1 중량비로 혼합한 후, 이를 5℃에서 12시간 숙성하고, 이를 동일한 방법으로 동일한 시간 구워 제공하였다.At this time, as a sample, after mixing the seasoning composition in a 1: 1 weight ratio to the raw meat of pork ribs, it was aged at 5 ° C. for 12 hours, and baked by the same method.
상기 관능평가는 훈련된 패널 30명을 대상으로 관능적 특성을 9점 점수법으로, 양념 돼지갈비의 외관, 맛, 향, 식감 및 전체적인 기호도를 조사하였고, 매우 좋은 경우를 9점, 그리고 매우 싫은 경우를 1점으로 하고, 점수는 순차적으로 감소하는 것으로 하여 평가하였다. 그리고 그 결과는 평균값을 소수점 둘째 자리에서 반올림하여 하기 표 1에 나타내었다. The sensory evaluation examined the appearance, taste, aroma, texture, and overall preference of seasoned pork ribs using a 9-point scoring method for sensory characteristics of 30 trained panels, 9 points in a very good case, and very disliked Was evaluated as 1 point, and the scores were sequentially decreased. And the results are shown in Table 1 below by rounding the average value to the second decimal place.
관능평가에 사용한 모든 시료의 온도는 상온이 되도록 준비하였고, 각 시료 20g을 입 안에 넣고 20초간 씹어 구강 표피를 골고루 자극한 후 뱉어내고, 한 시료의 평가를 마칠 때마다 물로 입안을 세척하고, 10분이 경과된 후 다음 시료를 평가하였다. The temperature of all samples used for sensory evaluation was prepared to be at room temperature, 20 g of each sample was placed in the mouth, chewed for 20 seconds, and evenly irritated the oral epidermis, spit out, and the mouth was washed with water each time the evaluation of one sample was completed, 10 The next sample was evaluated after the minutes had elapsed.
상기 표 1에서와 같이, 본 발명에 의한 실시예 1 내지 4는 비교예 1에 비해, 외관, 맛, 향, 식감 및 기호도면에서 높은 평가를 받았음을 확인하였다. As shown in Table 1, it was confirmed that Examples 1 to 4 according to the present invention received higher evaluations in terms of appearance, taste, aroma, texture, and preference than Comparative Example 1.
(시험예 2)(Test Example 2)
실시예 1 내지 4 및 비교예 1을 통해 제조된 양념 조성물 각각에 인산염 0.5중량%를 부가하고, 이 양념 조성물과 돼지갈비 원육을 1:1 중량비로 혼합하였다. 그리고 이를 트레이에 담고, 함기 포장하여 5℃에서 10일 동안 저장하면서, 1일, 5일 및 10일 후의 양념 돼지갈비의 pH변화를 조사하고, 그 결과를 하기 표 2에 나타내었다.To each of the seasoning compositions prepared through Examples 1 to 4 and Comparative Example 1, 0.5% by weight of phosphate was added, and the seasoned composition and pork rib raw meat were mixed in a 1: 1 weight ratio. Then, it was put in a tray, packaged with air, and stored at 5 ° C for 10 days, and the pH change of seasoned pork ribs after 1, 5 and 10 days was investigated, and the results are shown in Table 2 below.
상기 표 2에서와 같이, 본 발명의 실시예 1 내지 4는 보관기간에 따른 pH변화가 거의 없어 저장기간이 연장됨을 확인할 수 있었다. As shown in Table 2, it was confirmed that Examples 1 to 4 of the present invention had little change in pH according to the storage period, and thus the storage period was extended.
이상, 본 발명을 바람직한 실시 예를 사용하여 상세히 설명하였으나, 본 발명의 범위는 특정 실시 예에 한정되는 것은 아니며, 첨부된 특허청구범위에 의하여 해석되어야 할 것이다. 또한, 이 기술분야에서 통상의 지식을 습득한 자라면, 본 발명의 범위에서 벗어나지 않으면서도 많은 수정과 변형이 가능함을 이해하여야 할 것이다.As described above, the present invention has been described in detail using preferred embodiments, but the scope of the present invention is not limited to specific embodiments, and should be interpreted by the appended claims. In addition, those skilled in the art should understand that many modifications and variations are possible without departing from the scope of the present invention.
Claims (5)
상기 돼지감자 발효물은, 돼지감자와 우유 및 포도당을 1:1~3:0.1~0.2 중량비로 혼합하여 분쇄한 후, 이에 발효 미생물을 접종하고, 20~40℃에서 12~60시간 발효하고, 원심분리하여 상등액만을 분리시킨 것을 특징으로 하는 돼지갈비용 양념 조성물.
With respect to 100 parts by weight of water, 5 to 20 parts by weight of leek, 30 to 50 parts by weight of onion, 5 to 15 parts by weight of garlic, 1 to 10 parts by weight of ginger, 30 to 80 parts by weight of pear, 10 to 20 parts by weight of shochu, pepper 0.1 to 1 part by weight, edible oil 0.5 to 5 parts by weight, sesame oil 10 to 30 parts by weight, sugar 60 to 100 parts by weight, cherry cabbage extract 1 to 10 parts by weight, pork potato fermentation product 1 to 10 parts by weight, celestial extract 1 to Contains 10 parts by weight, 1-10 parts by weight of guava leaf extract, 1-10 parts by weight of cider bread extract, and 0.1-1 part by weight of date palm,
The pig potato fermentation product is mixed with pork potato and milk and glucose in a weight ratio of 1: 1 to 3: 0.1 to 0.2, crushed, and inoculated with the fermenting microorganism therein, and fermented at 20 to 40 ° C for 12 to 60 hours, Pork ribs seasoning composition, characterized in that only the supernatant was separated by centrifugation.
대파, 양파, 마늘, 생강, 감초, 청양고추, 청양고추씨, 간장 및 물엿을 포함하는 소스 10~50중량부를 포함하는 것을 특징으로 하는 돼지갈비용 양념 조성물.According to claim 1,
Pork rib cost seasoning composition comprising 10-50 parts by weight of sauce including green onion, onion, garlic, ginger, licorice, cheonyang pepper, cheonyang pepper seeds, soy sauce and starch syrup.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020190101390A KR102095057B1 (en) | 2019-08-19 | 2019-08-19 | Pork ribs sauce |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020190101390A KR102095057B1 (en) | 2019-08-19 | 2019-08-19 | Pork ribs sauce |
Publications (1)
Publication Number | Publication Date |
---|---|
KR102095057B1 true KR102095057B1 (en) | 2020-03-30 |
Family
ID=70003283
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR1020190101390A KR102095057B1 (en) | 2019-08-19 | 2019-08-19 | Pork ribs sauce |
Country Status (1)
Country | Link |
---|---|
KR (1) | KR102095057B1 (en) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20210140715A (en) | 2020-05-16 | 2021-11-23 | 김시호 | Pork ribs sauce, manufacturing method thereof and manufacturing method for seasoned pork ribs using the same |
KR102356739B1 (en) * | 2021-11-17 | 2022-02-09 | 김영희 | Manufacturing method of grilled short rib patties |
KR102484124B1 (en) | 2021-11-10 | 2023-01-05 | 유한회사 쌍교프라임 | Rib seasoning sauce composition and manufacturing method thereof |
Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20070009353A (en) | 2005-07-15 | 2007-01-18 | 김선기 | Boned ribs |
KR20180022238A (en) * | 2016-08-23 | 2018-03-06 | 주식회사 음식점닥터 | Method for preparing spiced rib sauce |
KR101855903B1 (en) | 2017-05-08 | 2018-05-09 | 윤성필 | Manufacturing method of spice for pork pig ribs using black ginseng |
KR101904028B1 (en) | 2017-07-18 | 2018-10-08 | 농업회사법인 유한회사 빛고운 | Method for manufacturing Pork seasoning herbal composition |
KR20190044189A (en) * | 2017-10-20 | 2019-04-30 | 김석주 | The manufacturing method of Spicy Stir-fried Chicken sauce using the extract of Momordica charantia and Helianthus tuberosus |
KR101976385B1 (en) | 2018-09-17 | 2019-05-08 | 한지훈 | Pork rib back seasoning composition and a method for preparing seasoned pork ribs treated using the same |
-
2019
- 2019-08-19 KR KR1020190101390A patent/KR102095057B1/en active IP Right Grant
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20070009353A (en) | 2005-07-15 | 2007-01-18 | 김선기 | Boned ribs |
KR20180022238A (en) * | 2016-08-23 | 2018-03-06 | 주식회사 음식점닥터 | Method for preparing spiced rib sauce |
KR101855903B1 (en) | 2017-05-08 | 2018-05-09 | 윤성필 | Manufacturing method of spice for pork pig ribs using black ginseng |
KR101904028B1 (en) | 2017-07-18 | 2018-10-08 | 농업회사법인 유한회사 빛고운 | Method for manufacturing Pork seasoning herbal composition |
KR20190044189A (en) * | 2017-10-20 | 2019-04-30 | 김석주 | The manufacturing method of Spicy Stir-fried Chicken sauce using the extract of Momordica charantia and Helianthus tuberosus |
KR101976385B1 (en) | 2018-09-17 | 2019-05-08 | 한지훈 | Pork rib back seasoning composition and a method for preparing seasoned pork ribs treated using the same |
Non-Patent Citations (1)
Title |
---|
똥배 쏘옥빼주는~돼지감자소스~미역&수박 샐러드. 다음 블로그., [online]., 2010.08.11., [2019.12.23. 검색]., 인터넷: <URL: http://blog.daum.net/aja1588/199>* * |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20210140715A (en) | 2020-05-16 | 2021-11-23 | 김시호 | Pork ribs sauce, manufacturing method thereof and manufacturing method for seasoned pork ribs using the same |
KR102484124B1 (en) | 2021-11-10 | 2023-01-05 | 유한회사 쌍교프라임 | Rib seasoning sauce composition and manufacturing method thereof |
KR20230009344A (en) | 2021-11-10 | 2023-01-17 | 유한회사 쌍교프라임 | Rib seasoning sauce composition and manufacturing method thereof |
KR20230011900A (en) | 2021-11-10 | 2023-01-25 | 유한회사 쌍교프라임 | Rib seasoning sauce composition and manufacturing method thereof |
KR102356739B1 (en) * | 2021-11-17 | 2022-02-09 | 김영희 | Manufacturing method of grilled short rib patties |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
KR102095057B1 (en) | Pork ribs sauce | |
KR102004293B1 (en) | Manufacturing method for seasoning sauce and seasoning sauce manufactured by the same | |
CN107625108B (en) | Chafing dish bottom material containing antibacterial peptide and preparation method thereof | |
KR100867209B1 (en) | The herbal jujube-red pepper paste of manufacturing method and its composition | |
KR102128913B1 (en) | Method for manufacturing galbi tang and galbi tang manufactured by the method | |
KR102128915B1 (en) | Method for manufacturing beef rice soup and beef rice soup manufactured by the method | |
KR20110136659A (en) | Manufacturing method of korean hot pepper paste by cudrania tricupspidate bureau | |
KR101163564B1 (en) | Manufacturing method of soybean paste and soybean paste manufactured thereby | |
CN103653080A (en) | Leisure Chinese-chestnut food and processing method thereof | |
KR20150052986A (en) | Acanthopanax leaching fermented tea with a method of manufacturing | |
KR101909423B1 (en) | Manufacturing method of low salinity toenjang | |
KR100695410B1 (en) | Method for preparing fermented soybean by using sprouted soybean and red ginseng, and the fermented soybean prepared thereby | |
KR101518412B1 (en) | The manufacturing method of steamed walleye pollack and steamed walleye pollack thereof | |
KR101752571B1 (en) | Chungkukjang with cultivating, ripening of using Galwha extracts and Gochujang manufacturing method thereof | |
KR102118300B1 (en) | Method for preparing seasoning powder for fish bone pot stew and the seasoning powder for fish bone pot stew prepared by the same | |
KR101919476B1 (en) | A method for producing natural seasoning containing potato extract as an active ingredient | |
CN114680322A (en) | Preparation method of multi-flavor nutritional chili sauce | |
KR101203790B1 (en) | Method for manufacturing soybean paste including butterbur and soybean paste thereof | |
KR101398108B1 (en) | manufacturing method of seasoning sauce for buckwheat noodles | |
KR101111288B1 (en) | Functional red pepper paste and manufacturing method thereof | |
KR101928566B1 (en) | Hizikia fusiforme-dumpling and manufacturing method thereof | |
KR100918428B1 (en) | Process of manufacture of hot pepper paste sauce | |
KR102469812B1 (en) | Wasabi paste having improved flavor and texture and manufacturing methods thereof | |
KR102647254B1 (en) | Method for manufacturing pork meat seasoning powder and the pork meat seasoning manufactured by the same | |
KR102277356B1 (en) | Method for manufacturing sauce with abalone viscera and sauce manufactured by the same |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
E701 | Decision to grant or registration of patent right | ||
GRNT | Written decision to grant | ||
R401 | Registration of restoration |