KR102135435B1 - Manufacturing method of composition for enhancing flavor of giblets - Google Patents

Abstract

A method for producing a composition for enhancing the flavor of beef intestines according to the present invention comprises: a first step of producing onion powder and garlic powder by drying and pulverizing onion and garlic; and a second step of completing a flavor enhancing composition by mixing ingredients including the onion powder, the garlic powder, refined salt, white sugar, beef seasoning powder, and soy sauce. The present invention relates to a process of producing a composition for enhancing the flavor of beef intestines by including onion powder, garlic powder, refined salt, white sugar, beef seasoning powder, and soy sauce, and the composition can be mixed with seasonings for beef intestines or can be added during the cooking of beef intestines. Through a method of dipping raw beef intestine in the composition for a predetermined period of time and taking out the same to wash the same, the flavor of beef intestines can be improved.

Description

Manufacturing method of composition for enhancing flavor of giblets

The present invention relates to a method for preparing a composition for enhancing the flavor of giblets, and in more detail, a process for preparing a composition for enhancing the flavor of giblets, including onion powder, garlic powder, refined salt, white sugar, beef seasoning powder, and soy sauce As it can be mixed with the seasoning for giblets or included in cooking giblets, it can help to enhance the flavor of giblets, by soaking the giblets raw meat in the composition for a period of time and then washing them. It relates to a method for producing a composition.

First, giblets refers to the small intestine of cows, and it has the characteristics of high protein low cholesterol because it has many elastic fibers such as collagen and elastin. These giblets are chewy and contain a lot of digestive enzymes, so they are excellent in digestion and decomposition regardless of how they are cooked. They are rich in iron and vitamins, cheaper in price, and unique in taste than other lean meat. It can be used for patients' post-mortem recovery and boshin cooking. In addition, giblets can be cooked through various methods such as grilling, roasting, orphaning, and can be a variety of dishes such as grilled, tang, and fried.

At this time, as a prior art related to the sauce composition for giblets, Korean Patent Publication No. 1995-0016565 (invention name: instant giblet hotpot composition) is disclosed.

The prior art is giblet 15-25wt%, cabbage 8-l3wt%, onion 5-10wt%, green onion 8-12%, carrot 3-5wt%, sesame leaf 3-5wt%, garlic 1-3wt%, alpha fine powder 1- Dried giblets hotpot block 70-8Owt prepared by freeze-drying a mixture of 3wt%, 2-4wt% of flour syrup, 2-4wt% of corn starch, 0.5-2% of beef extract, and 4-8wt% of hot pepper paste and vermicelli %; And table salt 40-50wt%, sodium gludamic acid 13-l7wt%, giblets hotpot powder 13-l7wt%, beef extract powder 5-8wt%, nucleic acid seasoning 0.1-0.5wt%, soy sauce powder 3-7wt%, sugar 3 An instant giblet hotpot composition is proposed, characterized by consisting of 20-30wt% of powdered soup consisting of -5wt%, perilla oil 1-3wt%, sesame oil 1-3wt%, and tallow 1-3wt%.

The prior art helps to remove the glossiness peculiar to giblets, but has the disadvantage that too much material is required to prepare the composition.

Therefore, in order to solve the problems as described above, a process for preparing a composition for enhancing the flavor of giblets, including onion powder, garlic powder, refined salt, white sugar, beef seasoning powder, and soy sauce, is mixed together with giblet sauce or The need to develop a method for preparing a composition for enhancing the flavor of a giblets, which may be included in cooking, may help to enhance the flavor of the giblets through a method of soaking and removing the giblets raw meat in the composition for a period of time This is true.

The present invention has been devised to overcome the problems of the above technology, including onion powder, garlic powder, refined salt, white sugar, beef seasoning powder, soy sauce, and a process for preparing a composition for enhancing the flavor of giblets. It is to provide a composition that can be mixed together or included in the cooking of giblets, and helps to enhance the flavor of the giblets through a method of soaking the giblets raw meat in a composition for a period of time and then washing them.

Another object of the present invention is to provide a composition capable of enhancing the flavor of giblets by further comprising a flavor enhancer comprising L-sodium glutamate.

Another object of the present invention, by further comprising an additive containing hydroxypropyl methylcellulose (hydroxypropyl methylcellulose) to provide a composition that can help maintain the freshness of the giblets meat by forming a fine film on the surface of the giblets Is to do.

In order to achieve the above object, a method of preparing a composition for enhancing the flavor of giblets according to the present invention comprises: drying, grinding and grinding onions and garlic, thereby preparing onion powder and garlic powder; It characterized in that it comprises; a second step, to complete the composition for enhancing the flavor by mixing the ingredients including the onion powder, the garlic powder, refined salt, white sugar, beef seasoning powder, soy sauce.

In addition, the composition further comprises a flavor enhancer comprising L-sodium glutamate (monosodium glutamate), characterized in that it comprises 1 to 10% by weight of the flavor enhancer relative to the total composition weight.

In addition, the flavor enhancer further comprises a hydroxypropyl methylcellulose (hydroxypropyl methylcellulose), the flavor enhancer is characterized in that it comprises 10 to 30% by weight of the protective agent relative to the total flavor enhancer weight Is done.

According to the method for producing a composition for enhancing the flavor of giblets according to the present invention,

1) A process for preparing a composition for enhancing the flavor of giblets, including onion powder, garlic powder, refined salt, white sugar, beef seasoning powder, and soy sauce. It can help to enhance the flavor of the giblets by soaking the giblets raw meat for a period of time and then taking them out and washing them.

2) A flavor enhancer containing L-sodium glutamate (monosodium glutamate) may be further included to enhance the flavor of giblets,

3) By adding an additive containing hydroxypropyl methylcellulose, a fine film may be formed on the surface of the giblets to help maintain the freshness of the giblets.

1 is a flow chart showing a method for preparing the composition of the present invention.
Figure 2 is a flow chart showing a method of manufacturing the protective agent of the present invention.
Figure 3 is a flow chart showing a method for producing the additive of the present invention.

Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings. The accompanying drawings are not drawn to scale, and the same reference numbers in each drawing refer to the same components.

1 is a flow chart showing a method for preparing the composition of the present invention.

According to Figure 1, the method of preparing a composition for enhancing the flavor of giblets of the present invention is a process for preparing a composition for enhancing the flavor of giblets, including onion powder, garlic powder, refined salt, white sugar, beef seasoning powder, soy sauce, giblets It can be mixed with the dragon seasoning or included in the cooking of giblets, and it can help to enhance the flavor of giblets through a method of soaking the giblets in the composition for a period of time and then washing them.

At this time, in the present invention, "gopchang" is not meant to be limited to the small intestine of a cow, but is meant to include all changchang, daechang, and salt.

First, the method for preparing the composition of the present invention may include a first step (S100) and a second step (S200), and detailed description thereof will be described later.

First, the first step (S100) is a process of preparing onion powder and garlic powder by drying and grinding the onion and garlic.

At this time, the drying process of onion and garlic can be used in a variety of ways, such as natural drying, hot air drying using a dryer, it is preferable to proceed with the drying process by slicing the onion and garlic into several pieces for complete drying, and smooth grinding It is desirable to dry the onions and garlic until there is little moisture.

Here, onion is a material that is mainly used as a seasoning material in cooking, and when ingested with meat such as giblets, it has a nutritional balance and the quercetin component of onion acts as an antioxidant to catch free radicals. In addition, it promotes digestion and has a peculiar spiciness and odor due to the emulsified allyl component of the onion component, which may be included in the composition to help enhance the flavor of the giblets.

In addition, garlic has a variety of useful ingredients, including allicin, as a food ingredient with a spicy taste and aroma, which can help with anti-cancer effects, relieve fatigue and strengthen immunity. In addition, such garlic can help to effectively control the larvae of the giblets by performing the function of controlling the larvae of the meat, thereby improving the flavor of the giblets.

Next, the second step (S200) is a process of completing the composition for enhancing flavor by mixing ingredients including the onion powder, the garlic powder, refined salt, sugar, beef seasoning powder, and soy sauce.

Here, the purified salt is a high-purity salt obtained by removing impurities and heavy metals with an ion resin film, which is capable of mass production and has low cost, and is used to control the saltiness of the composition. White sugar is the first white sugar with high purity of small particles, which is first made in the process of sugar production, and is used to make candy, jelly, cookies, etc., and is added for the sweetness of the composition.

In addition, the beef seasoning powder means a complex seasoning food sold on the market as containing beef powder, sea salt, beef extract, onion, garlic, green onion powder, etc., and is included in the composition of the present invention to assist in creating a rich flavor Soy sauce is made by soaking meju with soybeans and soaking it in salted water, and then adding the juice to it to create a complex taste and aroma such as saltiness, sweetness, and umami to help match the liver of the composition. Depending on the storage method, brewed soy sauce, gin soy sauce, and soy sauce can be used.

Here, the ratio of the materials contained in the composition may be set as various ratios according to the situation and the taste of the cooker, and other materials may be included in the composition to improve the flavor of the present invention.

At this time, preferred examples of the material, onion powder 5 to 15 parts by weight, garlic powder 5 to 15 parts by weight, refined salt 1 to 10 parts by weight, white sugar 10 to 25 parts by weight, beef seasoning powder 5 to 15 parts by weight, soy sauce 15 It may be from 30 parts by weight. This is not possible in one embodiment and various embodiments can be applied.

The composition prepared through such a process may be mixed with seasonings for giblets or applied to giblets before cooking of giblets, and a method of washing by taking out giblets raw meat after loading the giblets raw meat in the composition may be used. Therefore, such a composition effectively enhances the flavor of the giblets and also serves to control the odor generated in the meat of the giblets, thereby reducing the feeling of tasting due to the odor and also the flavor of the giblets. In addition, in the present invention, a total of two steps are described as a step of preparing the composition, but it is also possible to additionally proceed with a separate process for further enhancing the flavor of the giblets, removing the giblets, removing the meat, and the like.

In addition, the composition may further include a flavor enhancer comprising L-sodium glutamate (monosodium glutamate) to further increase the umami taste of the composition, thereby helping to improve the flavor of the giblets, and specifically, the flavor enhancer may contain the total composition weight. Contrast, it may be included in the composition in a proportion of 1 to 10% by weight.

At this time, the flavor enhancer basically includes L-sodium glutamate (monosodium glutamate), it is also possible to further include other ingredients to further enhance the flavor enhancement function. For example, L-glutamate may be present in the flavor enhancer in a ratio of 20 to 40% by weight, based on the total weight of the flavor enhancer, which can be adjusted in various proportions depending on the situation and taste.

Here, L-glutamate has no smell or taste of its own, but has a white or colorless crystal that adds flavor to the dish when cooked, but is a fermented seasoning mainly made from raw sugar or molasses obtained from sugar cane, but previously used as a chemical seasoning. It is called and is considered as a chemical synthetic product. Sodium L-glutamate is composed of glutamic acid (88%) and sodium (12%) and is widely used because it is the easiest to produce umami.

In addition, the flavor enhancer further includes a protective agent containing hydroxypropyl methylcellulose to coat the surface of sodium L-glutamate in the flavor enhancer so that the flavor enhancing effect can stably last for a long time, and at the same time improve nutritional properties. It can be improved, specifically, the total flavor enhancer weight, 30 to 55% by weight of the protective agent may be included.

2 is a flow chart showing a method of manufacturing the protective agent of the present invention.

The protective agent may be prepared through a primary solution preparation step (S300), a secondary solution preparation step (S310), and a protection agent completion step (S320), and detailed descriptions thereof are as follows.

First, the first solution preparation step (S300) is 65 to 70 parts by weight of water, hydroxypropyl methylcellulose (20 to 35 parts by weight), glycerol (glycerol) 10 to 20 parts by weight, maltodextrin (Maltodextrin) 1 to This is a process of preparing a primary solution by mixing 10 parts by weight and heating to 80 to 95°C.

Here, hydroxypropyl methyl cellulose is a substance that can increase the adhesiveness and viscosity of the food and improve the emulsification stability to improve the physical properties and feel of the food, and serves as an emulsifier, stabilizer, and thickener. In addition, glycerol is also called glycerine (glycerine) or propane-1,2,3-triol (propane-1,2,3-triol) is a colorless, odorless, viscous liquid and serves as a plasticizer. Lastly, maltodextrin is a generic term for low-molecular dextrins between dextrins produced by decomposing starch with dilute acid or amylase and having less polymerization and malt sugar than acrodextrins, and serves as a coating material.

These hydroxypropyl methylcellulose, glycerol, and maltodextrin are included in the flavor enhancer to improve the viscosity and emulsification stability of the flavor enhancer. In particular, hydroxypropyl methylcellulose and maltodextrin contact the surface of L-sodium glutamate in the flavor enhancer. It can serve as a physical protection.

Next, the second solution preparation step (S310) is 35 to 55 parts by weight of the primary solution, 20 to 30 parts by weight of beeswax, and 1 to 10 parts by weight of oleic acid and heated to 80 to 95°C. This is a process of preparing a secondary solution by stirring at a speed of 20,000 to 30,000 rpm for 2 to 5 minutes and then cooling to 20 to 30°C.

Here, the beads wax is an animal solid wax collected from a honeycomb by a heat compression method, a solvent extraction method, etc., and the main components are adhesives of palmitic acid ester and seric acid of melyl alcohol, and thus support the above-mentioned role of hydroxypropyl methylcellulose. , Oleic acid is an omega-9 unsaturated fatty acid, which is the main component of fatty acids contained in olive oil, and serves as an emulsifier for improving the mixing properties.

Finally, the protective agent completion step (S320) is 70 to 90 parts by weight of the secondary solution, 5 to 10 parts by weight of the collagen complex containing collagen, and then heated to a temperature of 50 to 70°C and cooled to a temperature of 10 to 30°C. Is the process of completing the protective agent.

At this time, the collagen complex is prepared by including collagen, and can improve viscosity, thereby assisting coating and protection of sodium L-glutamate to be more stably performed and improving nutritional properties.

The protective agent prepared through this process can physically coat the sodium L-glutamate, so that the functions and effects of the sodium L-glutamate can be stably maintained for a long time, thereby helping to prevent functional degeneration and improving nutritional properties. .

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Figure 3 is a flow chart showing a method for producing the additive of the present invention.

As another embodiment, the composition may further help to maintain freshness of the giblets raw meat by further forming a fine film on the surface of the giblets by further including an additive containing hydroxypropyl methylcellulose. And mixing stability.

Specifically, these additives are included in the composition including the above-mentioned protective agent, and may be further included in a ratio of 5 to 10% by weight based on the total composition weight.

These additives may be prepared through a primary mixed solution preparation step (S400), a secondary mixed solution preparation step (S410), and an additive completion step (S420), and details thereof will be described later.

First, in the first mixed solution preparation step (S400), 70 to 80 parts by weight of water, 10 to 20 parts by weight of hydroxypropyl methylcellulose, and 5 to 15 parts by weight of glycerol are mixed, followed by 80 to 95°C. It is a process of preparing a primary mixed solution by heating to.

Here, hydroxypropyl methylcellulose may be added to the additives to form a fine film on the surface of the giblets to help maintain the freshness of the meat. In addition, glycerol serves as a plasticizer to enhance the flexibility and mixability of the additives.

Next, the second mixed solution preparation step (S410) is 50 to 70 parts by weight of water, 10 to 30 parts by weight of beeswax, 10 to 30 parts by weight of carnauba wax, 1 to 15 of oleic acid This is a process of preparing a second mixed solution by mixing parts by weight and heating to 80 to 95°C.

Here, beeswax and carnauba wax also allow fine coating to be formed on the surface of the giblets, thereby preventing the shape of the meat from excessively decomposing proteins during the meat growing process. In addition, oleic acid serves as an emulsifier to aid emulsification of other materials.

Finally, the additive completion step (S420) is 40 to 80 parts by weight of the first mixed solution, 20 to 60 parts by weight of the second mixed solution, and then stirred for 2 to 5 minutes at a speed of 20000 to 30000 rpm, and then 10 to 10 This is the process of completing the additive by cooling to a temperature of 30℃.

The additives produced through this process can prevent the protein in the giblets from being decomposed excessively during the removal process by making a thin film on the surface of the giblets raw meat, and can help maintain the freshness of the giblets raw meat. It may help to improve the taste and texture of food.

In addition to this, the additive may further include an improvement aid containing methyl cellulose to improve the viscosity of the composition to improve the mixing stability, and assist to maintain the freshness by coating the surface of the giblets raw meat. can do. At this time, these additives may be included in a ratio of 1 to 10% by weight relative to the total additive weight, and may be mixed together at the time of mixing the first mixed solution and the second mixed solution in the above-described additive completion step, stirring and cooling It can be included in the additives through the process.

Specifically, the improvement aid may be a mixture of 20 to 30 parts by weight of tara gum, 5 to 15 parts by weight of methyl cellulose, and 5 to 15 parts by weight of sodium stearoyl lactylate.

Here, Tara gum is a white or pale yellow powder that has little odor and is a polysaccharide obtained by pulverizing the endosperm of Tara and Tara seeds. Tara gum is a food additive for improving the emulsification stability by increasing the adhesiveness and viscosity of food, and improving the physical properties and texture of food.

Methyl cellulose is synthesized by acting dimethyl sulfuric acid on cellulose in the presence of alkali, and is characterized by being dissolved in an organic solvent to form a sticky solution, so that it can be dissolved in the composition to improve the viscosity of the composition, and can be applied when the composition is applied to the giblet surface. Improve it. In addition, by forming a film on the surface of the giblet tenderloin can help to maintain the freshness of the giblet tenderloin.

Sodium stearyl lactate is a mixture of sodium stearyl lactate as its main component and its related salts and their sodium salts. It acts as a foaming agent, emulsifier, etc. for products that are baked like bread. , In general, it is used for foods other than breads and their preparation mix, noodles, vegetable cream, sauces, and cheese. Since sodium stearyl lactate has a water vapor blocking effect, it can effectively help maintain the taste and freshness by effectively controlling the water evaporation of giblets.

As described so far, although the method for producing the composition for enhancing the flavor of giblets according to the present invention is expressed in the above description and drawings, it is merely for example, and the spirit of the present invention is not limited to the above description and drawings. Of course, various changes and changes are possible without departing from the technical spirit of the invention.

S100: First stage S200: Second stage
S300: primary solution preparation step S310: secondary solution preparation step
S320: Step of completing the protective agent S400: Step of preparing the first mixed solution
S410: Secondary mixed solution manufacturing step S420: Additive completion step

Claims (8)

As a method for producing a composition for enhancing the flavor of giblets,
Drying and grinding the onion and garlic to prepare onion powder and garlic powder, the first step;
The second step of mixing the ingredients including the onion powder, the garlic powder, refined salt, white sugar, beef seasoning powder, and soy sauce to complete a flavor enhancing composition;
The composition,
1 to 10% by weight of a flavor enhancer containing L-sodium glutamate (monosodium glutamate), based on the total composition weight,
The flavor enhancer,
In addition to the total flavor enhancer weight, 10 to 30% by weight of a protective agent containing hydroxypropyl methylcellulose (hydroxypropyl methylcellulose) is further included,
The protective agent,
65 to 70 parts by weight of water, 20 to 35 parts by weight of hydroxypropyl methylcellulose, 10 to 20 parts by weight of glycerol, 1 to 10 parts by weight of maltodextrin, and then mixed to 80 to 95°C Heating the primary solution to prepare a primary solution;
35 to 55 parts by weight of the first solution, 20 to 30 parts by weight of beeswax, 1 to 10 parts by weight of oleic acid, heated to 80 to 95° C., and then 2 to 2,000 to 30,000 rpm. After stirring for 5 minutes to cool to 20 to 30 ℃ to prepare a secondary solution, a secondary solution preparation step;
After mixing the secondary solution 70 to 90 parts by weight, 5 to 10 parts by weight of collagen complex containing collagen, and then heated to a temperature of 50 to 70 ℃ and cooled to a temperature of 10 to 30 ℃ to complete the protective agent; Characterized in that, the method for producing a flavor-enhancing composition. According to claim 1,
The composition,
Addition of an additive containing hydroxypropyl methylcellulose (hydroxypropyl methylcellulose),
Characterized in that it comprises 5 to 10% by weight of the additive, based on the total composition weight, a method for producing a flavor enhancing composition. According to claim 2,
The additive,
70 to 80 parts by weight of water, 10 to 20 parts by weight of hydroxypropyl methylcellulose (hydroxypropyl methylcellulose), 5 to 15 parts by weight of glycerol (glycerol) and then heated to 80 to 95 ℃ to prepare a primary mixed solution, 1 A tea mixed solution preparation step;
50 to 70 parts by weight of water, 10 to 30 parts by weight of beeswax, 10 to 30 parts by weight of carnauba wax, 1 to 15 parts by weight of oleic acid, and heated to 80 to 95°C Preparing a secondary mixed solution, a secondary mixed solution preparing step;
40 to 80 parts by weight of the primary mixed solution, 20 to 60 parts by weight of the secondary mixed solution, stirred for 2 to 5 minutes at a rate of 20000 to 30000 rpm, and then cooled to a temperature of 10 to 30°C to complete the additive Method of producing a composition for enhancing flavor, characterized in that it is prepared through the step of. According to claim 3,
The additive,
Comprising 1 to 10% by weight of improvement aids relative to the total additive weight,
The improvement aid,
Tara gum (tara gum) 20 to 30 parts by weight, methyl cellulose (methyl cellulose) 5 to 15 parts by weight, sodium stearyl lactate (sodium stearoyl lactylate) characterized in that a mixture of 5 to 15 parts by weight of the composition for enhancing flavor Manufacturing method.
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