KR102151378B1 - The manufactuaring method of soy sauce bulgogi and the soy sauce bulgogi produced by them - Google Patents

Abstract

The present invention relates to a soy sauce bulgogi manufacturing method, comprising: a pretreatment step of cutting pork into slices of a certain size and then making a cut; a soy sauce manufacturing step of mixing and heating soy sauce, fruit juice, collagen, onion, garlic, ginger, starch syrup, brown sugar, denatured starch, guar gum, salt, sesame seeds, pepper powder, rice flavor, caramel, and purified water; a mixing step of mixing the pork pretreated in the pretreatment step and the soy sauce prepared in the soy sauce manufacturing step; an aging step of aging the mixed pork mixture; and a packaging step of vacuum-packing the aged pork mixture. Soy sauce bulgogi prepared by the above method improves a natural taste and chewiness of the pork, and the sauce is sufficiently absorbed by a cut mark on food and cooked more quickly, so that a lean meat does not become tough or hard. In addition, through steps of mixing and aging the pork and the soy sauce, peculiar smell and bad smell of the pork are sufficiently removed. Moreover, in addition to a salty taste and flavor of the soy sauce, there is an effect of maintaining color and luster of the meat without losing juice of the meat by the collagen contained in the soy sauce.

Description

The manufactuaring method of soy sauce bulgogi and the soy sauce bulgogi produced by them}

The present invention relates to a soy sauce bulgogi manufacturing method and a soy sauce bulgogi manufactured thereby, and more particularly, to a pretreatment step of pork, a soy sauce production step, a mixing step, a aging step, and a packaging step. It improves taste and chewiness, and the sauce penetrates by the sheath and is cooked more quickly, so that the lean meat does not become tough or hard, and through the process of mixing and aging pork and soy sauce, the peculiar smell and fishy smell of pork are sufficiently removed. And, it relates to a soy sauce bulgogi manufacturing method in which the color and luster of the meat is maintained without losing the meat juice by collagen contained in the soy sauce, along with the salty taste and flavor of the soy sauce, and soy sauce bulgogi manufactured thereby.

In general, meat is eaten by boiling it in broth, such as soup or stew, but other methods include grilling or steaming directly or indirectly over fire such as bulgogi or steamed meat, which has a unique taste compared to cooking in broth. It is one of the eating methods that many people use.

As described above, when meat is roasted, only the meat itself is grilled or cooked and then eaten with salt or seasoning, but in this case, the seasoning cannot penetrate deeply into the meat, so the meat is covered with a sauce or soaked in a sauce for cooking. In many cases, soy sauce bulgogi is on the market in recent years, and in consideration of this point, soy sauce bulgogi is marketed in which consumers only need to cook the meat with sauce in advance.

The sauce used for conventional soy sauce bulgogi is usually made using soy sauce, red pepper paste, red pepper powder, and starch syrup.However, in the case of conventional soy sauce bulgogi, it is not possible to remove the fishy smell and smell peculiar to meat, so the feeling of eating is low for those who are sensitive to taste or smell. And, there is a problem that the meat juice easily escapes and the color of the meat is not maintained and is not preferred because it is not shiny.

As a prior art for such soy sauce bulgogi, in Korean Registered Patent Publication No. 10-1017595, 3 to 10% of the weight of water is put and heated to evaporate about 10 to 20% of the weight of water, and then cooled to cool the extract. When preparing the squeeze process and seasoning, prepare the extract prepared above in 45-50% (weight ratio) based on the total weight of the seasoning to be prepared, and 10 weight ratio of white sugar and soy sauce, 10 weight ratio of finely chopped onion, 5 A process of making seasoning by preparing a weight ratio of starch syrup and mixing some or all seasoning, pepper, caramel, peeled garlic, peeled ginger, cola, soju, sliced garlic, soybean paste, and red pepper powder within 15-20% by weight. And, the process of storing the mixed seasoning at a temperature between 0 ~ -1 ℃ to be aged, the process of preparing the prepared seasoning and matsutake slices and mixing it with meat, and the process of packing the mixed seasoning with a certain standard And, a method for producing seasoned meat using pine mushrooms, characterized in that it consists of a process of storing and aging the seasoned meat in a packaged state at a temperature between 0 and -2°C, and a process of freezing the seasoned seasoned meat that has been ripened.

However, the prior art is to prepare seasoned meat by mixing pine mushroom extract and sliced pine mushroom in seasoning and mixing it with meat, and the smell and fishy smell peculiar to pork or beef are not removed. There is a problem that cannot be maintained.

Therefore, there is a need to develop soy sauce bulgogi that removes the peculiar smell and fishy smell of meat, and maintains the color and luster of the meat without losing the meat juice.

KR 10-1017595 (2011.02.18.)

The present invention was conceived to solve the problems of the prior art, and the problem to be solved in the present invention is to improve the natural taste and chewiness of pork, and the sauce penetrates sufficiently by the sheath and is cooked more quickly, so that the lean meat is tough. Its purpose is to provide soy sauce bulgogi that does not become hard or hard.

In addition, through the process of mixing and aging pork and soy sauce, it sufficiently removes the peculiar smell and fishy odor, and prevents the meat juice from falling out by the collagen contained in the soy sauce, and maintains the color and luster of the meat. There is a purpose.

The method for producing soy sauce bulgogi according to the present invention for achieving the above object includes a pretreatment step of cutting pork into slices of a certain size, making a sheath, soy sauce, fruit juice, collagen, onion, garlic, ginger, starch syrup , Brown sugar, denatured starch, guar gum, salt, sesame, pepper powder, flavor, caramel, and purified water are mixed and heated soy sauce manufacturing step, pork pretreated in the pretreatment step, and soy sauce prepared in the soy sauce manufacturing step It characterized in that it comprises a mixing step of mixing, a aging step of aging the mixed pork mixture, and a packaging step of vacuum-packing the aged pork mixture.

In addition, the soy sauce manufacturing step is, based on 100 parts by weight of soy sauce, 20 to 30 parts by weight of fruit juice, 10 to 15 parts by weight of collagen, 10 to 15 parts by weight of onion, 10 to 15 parts by weight of garlic, 3 to 7 parts by weight of ginger , Starch syrup 5 to 7 parts by weight, brown sugar 5 to 7 parts by weight, modified starch 5 to 7 parts by weight, guar gum 2 to 3 parts by weight, salt 3 to 5 parts by weight, sesame seeds 3 to 5 parts by weight, pepper powder 3 to 5 parts by weight After mixing parts, 3 to 5 parts by weight of flavor, 2 to 3 parts by weight of caramel, and 70 to 100 parts by weight of purified water, it is characterized by heating for 8 to 15 minutes at a temperature of 85 to 95 °C.

In addition, in the mixing step, 50 to 70 parts by weight of the soy sauce prepared in the soy sauce manufacturing step are mixed with 100 parts by weight of pork pretreated in the pre-treatment step.

In addition, in the aging step, the mixed pork mixture is aged for 2 to 3 days at a temperature of -5 to -3°C.

The soy sauce bulgogi prepared by the above method improves the original taste and chewiness of pork, and the sauce penetrates sufficiently by the sheath and is cooked more quickly, so that the lean meat does not become tough or hard.

In addition, through the process of mixing and aging pork and soy sauce, it sufficiently removes the peculiar smell and fishy smell of pork, and the savory taste and flavor of the soy sauce, as well as the collagen contained in the soy sauce, prevents the meat juice from falling out. It has the effect of maintaining the color and gloss of.

1 is a process flow diagram schematically showing a method of manufacturing soy sauce bulgogi according to the present invention.
Figure 2 is a view showing the appearance of a sheath on pork used in the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

1 is a process flow diagram schematically showing a method of manufacturing soy sauce bulgogi according to the present invention.

1, the method of manufacturing soy sauce bulgogi according to the present invention includes a pretreatment step (S10), a soy sauce manufacturing step (S20), a mixing step (S30), a aging step (S40), and a packaging step (S50). It is done by doing.

1. Pre-treatment step (S10)

The pre-treatment step (S10) is a step of cutting the pork into a sliced state of a predetermined size and then making a sheath.

In more detail, the pork is cut into slices to a thickness of 1.0 to 1.1 cm, and then a number of cuts are made on the top and bottom of the pork.

First, cutting the pork into slices with a thickness of 1.0 to 1.1 cm is to improve the chewiness of the meat.

If the pork is cut to a size of less than 1.0mm in thickness, the thickness will be thinner during the aging process after mixing with soy sauce, which may reduce the chewiness of the meat. In the case of cutting, it takes a long time to heat the meat, and the chewiness may decrease.

Figure 2 is a view showing the appearance of a sheath on pork used in the present invention.

Referring to FIG. 2, a plurality of sheaths 11 are formed on the upper and lower surfaces of the pork 10 used in the present invention, and the depth is 40-50% relative to the thickness of the pork. It is formed to have.

This is, as a plurality of sheaths 11 are formed on the upper and lower surfaces of the pork 10, the muscles of the pork are cut more finely and the texture is revived, and even when eating, it is cooked more quickly by the sheath. The lean meat does not become tough or hard as it is roasted, and the soft and savory taste increases.

In addition, the sauce is sufficiently permeated into the pork through the sheath, and even when the pork is heated and eaten, cutting is easy to meet the needs of the eater, thereby improving convenience.

If the sheath depth is formed to be less than 40% of the thickness of the pork, the sauce may not sufficiently permeate the pork, and if it is formed exceeding 50%, the pork is cut or broken during the following manufacturing process. Changes in shape, such as losing, may occur.

5 to 10 parts by weight of rosemary powder may be applied to 100 parts by weight of the cut and cut pork.

The rosemary powder is dried so that the moisture content is less than 5% and pulverized so that the particle size is 100 to 120 mseh.It has antibacterial and sterilizing effects, as well as its unique scent, reducing the smell of meat and giving off a barbecue scent when heated. There is.

If, in the case of applying less than 5 parts by weight of rosemary powder to 100 parts by weight of the cut and cut pork, the effect may be insignificant because rosemary powder is not evenly applied to the cut and cut pork, and exceeds 10 parts by weight. When applied, the scent of rosemary becomes too strong, which may reduce the texture.

2. Soy sauce manufacturing step (S20)

The soy sauce manufacturing step (S20) is a step of mixing and heating soy sauce, fruit juice, collagen, onion, garlic, ginger, starch syrup, brown sugar, modified starch, guar gum, salt, sesame seeds, pepper powder, flavor, caramel and purified water.

More specifically, based on 100 parts by weight of soy sauce, fruit juice 20 to 30 parts by weight, collagen 10 to 15 parts by weight, onion 10 to 15 parts by weight, garlic 10 to 15 parts by weight, ginger 3 to 7 parts by weight, starch syrup 5 ~7 parts by weight of brown sugar, 5 to 7 parts by weight of brown sugar, 5 to 7 parts by weight of modified starch, 2 to 3 parts by weight of guar gum, 3 to 5 parts by weight of salt, 3 to 5 parts by weight of sesame, 3 to 5 parts by weight of pepper powder, flavor After mixing 3 to 5 parts by weight, 2 to 3 parts by weight of caramel, and 70 to 100 parts by weight of purified water, it is heated for 8 to 15 minutes at a temperature of 85 to 95 °C.

Soy sauce serves to properly season and enhance color.

Fruit juice is used to enhance sweetness and refreshing taste. One or two or more of apples, pears, and kiwis are mixed and crushed into juice.

If 100 parts by weight of the soy sauce is mixed with less than 20 parts by weight of fruit juice, the sweet and refreshing taste of the fruit cannot be sufficiently felt, and when mixing more than 30 parts by weight, the unique taste and aroma of the fruit is more than necessary. It is mixed with, and can give a feeling of rejection to the eater.

Collagen holds the meat juice, keeps the surface from drying out, makes it shiny, and keeps the meat's original color.

The collagen is cooled to a temperature of less than 40° C. after producing a protein aqueous solution by mixing water at 50 to 80° C. and solid gelatin, and then mixing a protease at a temperature of 80 to 100° C. It is produced by heating at, and is cooled and sterilized again to a temperature of less than 40°C to produce water-soluble collagen.

The source material of gelatin is a by-product obtained from bones and skins or fish of cows and pigs. When the protein solution obtained by heating and cooling gelatin is treated with proteolytic enzymes, the odor of the raw material is removed and the peculiar scent of collagen is removed. In addition, it has excellent solubility at low temperatures, and when taken into the body, the absorption and diffusion speed of the human body is fast.

Here, the protease is composed of a cysteine-based protease, a serine-based protease, a metal-based protease, an aspartic acid-based protease, a thiol-based protease, an acidic protease, or a combination thereof.

If less than 10 parts by weight of collagen is mixed with 100 parts by weight of soy sauce, the outer surface may be dry because it cannot sufficiently hold the meat juice, and the original color of the meat cannot be maintained. Due to the amount of mixing more than necessary, the viscosity of the pork and soy sauce may not be evenly mixed because the viscosity increases.

Onions reduce the odor of meat and increase the sweetness due to its peculiar aroma, while garlic and ginger have a unique scent that reduces the odor of meat and enhances its umami, and starch syrup and brown sugar serve to enhance the sweetness.

In addition, modified starch and guar gum serve to stabilize the source and increase the viscosity, thereby improving physical properties and texture.

In addition, salt has a role of properly seasoning and sterilizing effect, and sesame, pepper powder, flavor, and caramel play a role in enhancing the umami due to their unique taste and aroma.

In the present invention, 100 parts by weight of soy sauce, 3 to 7 parts by weight of cheongyang pepper powder, and 2 to 5 parts by weight of bay leaf powder may be further included.

The cheongyang pepper powder and bay leaf powder are dried to have a moisture content of 5 to 10% by weight, and then pulverized to a size of 100 to 150 mesh.

The cheongyang pepper powder serves to enhance the satisfaction of consumers by allowing the spicy taste to penetrate into the lean meat of the pre-treated pork according to the preference of the consumer who desires the spicy taste.

In addition, the bay leaf powder is for reducing the smell peculiar to meat, and has an excellent effect of reducing the smell even if a small amount is added due to its strong scent.

If, with respect to 100 parts by weight of the soy sauce, if less than 3 parts by weight of cheongyang pepper powder is included, the peculiar spicy taste of cheongyang pepper will be insignificant. It can give you a sense of rejection.

And, in case of containing less than 2 parts by weight of laurel leaf powder with respect to 100 parts by weight of the soy sauce, it is difficult to reduce the odor of meat due to insignificant aroma and taste peculiar to the bay leaf, and when it contains more than 5 parts by weight There is a lot of mixed amount of bay leaf powder, so the scent is thick, which can give the eaters a sense of rejection.

3. Mixing step (S30)

The mixing step (S30) is a step of mixing the pork pretreated in the pretreatment step (S10) and the soy sauce prepared in the soy sauce manufacturing step (S20).

More specifically, 100 parts by weight of pork pretreated in the pretreatment step (S10), 50 to 70 parts by weight of the soy sauce prepared in the soy sauce manufacturing step (S20) are mixed.

By mixing 100 parts by weight of pork pretreated in the pretreatment step (S10) and 50 to 70 parts by weight of the soy sauce prepared in the soy sauce manufacturing step (S20), while sufficiently removing the peculiar smell and fishy smell of pork, soy sauce sauce The salty taste and flavor of the pork permeates evenly into the pork, and the collagen contained in the soy sauce does not lose the meat juice and maintains the color and luster of the meat.

If, if 100 parts by weight of the pork pretreated in the pretreatment step (S10) and less than 50 parts by weight of the soy sauce prepared in the soy sauce manufacturing step (S20) are mixed, the salty taste and flavor of the soy sauce will be added to the pork. The cooked soy sauce bulgogi does not soak in as it is, so the cooked soy sauce bulgogi is not only crispy and tasteless, and the color of the meat is not maintained due to the loss of juice from the meat. do.

4. Ripening step (S40)

The aging step (S40) is a step of aging the mixed pork mixture.

More specifically, the mixed pork mixture is aged for 2 to 3 days at a temperature of -5 to -3 °C.

By aging the mixed pork mixture at a temperature of -5 to -3°C for 2 to 3 days, the taste and aroma of the soy sauce gradually permeate the pork and harmonize with each other to complete the soy sauce bulgogi with a high umami taste and a sense of eating.

If the mixed pork mixture is aged at a temperature of less than -5°C, the pork and soy sauce are not mingled and frozen immediately, and when aged at a temperature exceeding -3°C, the taste of soy sauce and The scent does not gradually penetrate and the umami taste decreases.

5. Packing step (S50)

The packaging step (S50) is a step of vacuum packaging the aged pork mixture.

The soy sauce bulgogi manufactured by the above method improves the original taste and chewiness of pork, and the sauce penetrates sufficiently by the sheath and is cooked more quickly, so that the lean meat does not become tough or hard, and the pork and soy sauce are mixed and aged. It has the effect of sufficiently removing the peculiar smell and fishy smell of pork, and maintaining the color and luster of the meat without losing the juice of the meat by the collagen contained in the soy sauce along with the salty taste and flavor of the soy sauce. .

Hereinafter, the present invention will be described in more detail through examples. However, the following examples are for illustrative purposes only, and are not intended to limit the scope of the present invention. That is, simple modifications or changes of the present invention can be easily made by a person skilled in the art, and all such modifications or changes can be considered to be included in the scope of the present invention.

Example 1: Soy sauce bulgogi prepared according to the present invention

1) Cut the pork into slices so that it has a thickness of 1.05cm, and then cut a number of cuts on the top and bottom of the pork.

2) Based on 100 parts by weight of soy sauce, 25 parts by weight of fruit juice, 15 parts by weight of collagen, 10 parts by weight of onion, 10 parts by weight of garlic, 5 parts by weight of ginger, 5 parts by weight of starch syrup, 5 parts by weight of brown sugar, 5 parts by weight of modified starch , 2 parts by weight of guar gum, 5 parts by weight of salt, 3 parts by weight of sesame seeds, 3 parts by weight of pepper powder, 3 parts by weight of flavor, 2 parts by weight of caramel and 70 parts by weight of purified water were mixed, and then heated at 90°C for 10 minutes. Make soy sauce.

3) 100 parts by weight of pork in 1) and 65 parts by weight of soy sauce in 2) are mixed.

4) The pork mixture of 3) is aged at -3℃ for 2 days.

5) Vacuum package the aged pork mixture in 4).

Example 2: Soy sauce bulgogi prepared according to the present invention (added rosemary, cheongyang pepper powder, and bay leaf powder)

1) Cut the pork into slices so that it has a thickness of 1.05cm, and then cut a number of cuts on the top and bottom of the pork. 7 parts by weight of rosemary powder is applied to 100 parts by weight of the cut pork.

2) Based on 100 parts by weight of soy sauce, 25 parts by weight of fruit juice, 15 parts by weight of collagen, 10 parts by weight of onion, 10 parts by weight of garlic, 5 parts by weight of ginger, 5 parts by weight of starch syrup, 5 parts by weight of brown sugar, 5 parts by weight of modified starch , Guar gum 2 parts by weight, salt 5 parts by weight, sesame 3 parts by weight, pepper powder 3 parts by weight, flavor 3 parts by weight, caramel 2 parts by weight, cheongyang red pepper powder 5 parts by weight, bay leaf powder 3 parts by weight and purified water 70 parts by weight After mixing, the soy sauce is prepared by heating at 90°C for 10 minutes.

3) 100 parts by weight of pork in 1) and 65 parts by weight of soy sauce in 2) are mixed.

4) The pork mixture of 3) is aged at -3℃ for 2 days.

5) Vacuum package the aged pork mixture in 4).

Comparative Example: General soy sauce bulgogi

1) Cut pork into slices so that the thickness is 0.7cm.

2) For 100 parts by weight of soy sauce, onion 10 parts by weight, garlic 10 parts by weight, ginger 5 parts by weight, starch syrup 5 parts by weight, brown sugar 5 parts by weight, modified starch 5 parts by weight, guar gum 2 parts by weight, salt 5 parts by weight , 3 parts by weight of sesame seeds, 3 parts by weight of pepper powder, 3 parts by weight of flavor, 2 parts by weight of caramel, and 70 parts by weight of purified water are mixed and heated at 90° C. for 10 minutes to prepare a soy sauce.

3) 100 parts by weight of pork in 1) and 50 parts by weight of soy sauce in 2) are mixed.

4) The pork mixture of 3) is aged for 2 days at -2~5℃.

5) Vacuum package the aged pork mixture in 4).

Experiment: sensory test

Soy sauce bulgogi prepared according to the present invention (Examples 1 and 2) and general soy sauce bulgogi (comparative example) were prepared by cooking under the same conditions, respectively, and sensory test personnel (30 persons with sensory test experience of at least 2 years (15 men) People, 15 women)) to conduct a sensory test (5 points measurement method: 1: very bad, 2: bad, 3: normal, 4: good, 5: very good) by dividing taste, flavor, texture, and overall preference. I did. The results are shown in Table 1 below.

flavor zest Texture Overall preference Example 1 4.5 4.7 4.5 4.5 Example 2 4.6 4.8 4.5 4.6 Comparative example 3.9 4.0 3.8 3.8

As can be seen from Table 1 above, in all items, Examples 1 and 2 showed higher scores than Comparative Examples. This improves the chewiness due to the original taste and thickness of the pork, and the sauce is sufficiently absorbed by the sheath and is cooked more quickly, so that the lean meat is not tough or hard, and the pork and soy sauce are mixed and aged through the process of aging pork. This is because the peculiar odor and fishy odor are sufficiently removed, and the color and luster of the meat are maintained without losing the meat juice by the collagen contained in the soy sauce.

10: pork 11: sheath

Claims (5)

After cutting the pork into slices with a thickness of 1.0 to 1.1 cm, a number of sheaths are formed on the upper and lower surfaces of the pork, and the depth is 40 to 50% of the thickness of the pork. Pre-processing step (S10) to have a depth;
Based on 100 parts by weight of soy sauce, fruit juice 20 to 30 parts by weight, collagen 10 to 15 parts by weight, onion 10 to 15 parts by weight, garlic 10 to 15 parts by weight, ginger 3 to 7 parts by weight, starch syrup 5 to 7 parts by weight, 5 to 7 parts by weight of brown sugar, 5 to 7 parts by weight of modified starch, 2 to 3 parts by weight of guar gum, 3 to 5 parts by weight of salt, 3 to 5 parts by weight of sesame seeds, 3 to 5 parts by weight of pepper powder, 3 to 5 parts by weight of flavor , After mixing 2 to 3 parts by weight of caramel and 70 to 100 parts by weight of purified water, a soy sauce manufacturing step (S20) of heating at a temperature of 85 to 95°C for 8 to 15 minutes;
Mixing step (S30) of mixing 50 to 70 parts by weight of the soy sauce prepared in the soy sauce manufacturing step (S20) to 100 parts by weight of pork pretreated in the pre-treatment step (S10);
A aging step (S40) of aging the mixed pork mixture at a temperature of -5 to -3°C for 2 to 3 days; And
A packaging step (S50) of vacuum packaging the aged pork mixture;
Including,
In the pretreatment step (S10),
Apply 5-10 parts by weight of rosemary powder to 100 parts by weight of the cut and cut pork,
The rosemary powder is dried to have a moisture content of 5% or less and pulverized to a particle size of 100 to 120 mseh,
The collagen of the soy sauce manufacturing step (S20),
After mixing 50~80℃ water and solid gelatin to create a protein aqueous solution, cooling it to a temperature less than 40℃, mixing the proteolytic enzyme in the cooled protein aqueous solution, and heating it at a temperature of 80~100℃ It is prepared, and the soy sauce bulgogi manufacturing method, characterized in that by cooling and sterilizing the prepared collagen to a temperature of less than 40 ℃ prepared as water-soluble collagen.


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