KR102297899B1 - Method of manufacturing seasoning sauce for meat - Google Patents
Method of manufacturing seasoning sauce for meat Download PDFInfo
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- 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
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- 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
- A23L13/06—Meat products; Meat meal; Preparation or treatment thereof with gravy or sauce
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- 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
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- 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
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Abstract
Description
본 발명은 육고기용 양념소스의 제조방법에 관한 것으로, 특히 한방재료가 포함되어 깊은 맛을 내는 육수를 조리하는 육수조리단계와 천연조미료 및 과채류가 혼합되는 혼합단계가 순차적으로 수행되는 육고기용 양념소스의 제조방법에 관한 것이다.The present invention relates to a method for producing a seasoning sauce for meat, and in particular, a seasoning sauce for meat in which a broth cooking step of cooking a broth containing oriental medicinal ingredients to produce a deep flavor and a mixing step of mixing natural seasonings and fruits and vegetables are sequentially performed It relates to a manufacturing method of
일반적으로 돼지고기, 소고기, 닭고기, 오리고기 등과 같은 육고기의 동물근육은 도살후 시간이 경과하여 근육이 탄력성을 잃고 경직상태가 되어 질기고 딱딱한 느낌의 고기로 되는 현상을 사후경직이라 하고, 이러한 경직상태가 시간이 경과됨에 따라 차차 풀려 근육이 연화되는 것을 해경 또는 경직의 해제라고 하며, 사후경직의 해제가 끝난 식육을 저온에 보존하여 풍미를 증가시키는 것을 숙성이라고 한다.In general, animal muscle of meat such as pork, beef, chicken, duck, etc., after slaughter, loses elasticity and becomes rigid as time passes after slaughtering. When the condition is gradually released and the muscles are softened as time goes by, it is called haegyeong or release of stiffness.
이러한 숙성과정은 육고기를 숙성고 내에서 -5℃ ~ -7℃ 의 온도로 보관하는 것이어서 단순히 육고기를 얼지 않은 냉장상태로 보관하고 원래대로 복원하는 것이므로 미생물의 증식, 과채류의 호흡 작용 및 효소의 공격을 충분히 억제하지 못하므로 인하여 육고기를 장기간 보존시 미생물의 증식에 의한 부패, 효소 및 호흡작용 등에 의한 육고기의 변질이 발생하고 있다.In this aging process, the meat is stored at a temperature of -5℃ to -7℃ in the aging room, so it is simply stored in a refrigerated state that is not frozen and restored to its original state. When meat is stored for a long period of time, deterioration of meat occurs due to decay due to the proliferation of microorganisms, enzymes and respiration.
이와 같은 육고기의 조리는 여러 형태로 실시되고 있으며, 가장 대표적인 예로서는 양념된 고기, 혹은 생고기를 불판 위에서 구워 먹는 조리방법이 일반적이다.The cooking of such meat is carried out in various forms, and the most typical example is a cooking method of marinated meat or raw meat grilled on a fire plate.
이러한 육고기에 양념소스를 이용하여 조리하는 기술은 현대인의 식생활이 서구화됨에 따라 다양하게 개발되고 있으며, 최근에는 맛 뿐 아니라 식자들의 영양도 많은 비중을 두고 개발되고 있다.The technology of cooking meat using seasoning sauce is being developed in various ways as the diet of modern people is westernized.
본 발명 또한 이러한 추세에 맞춰 육고기용 양념소스에 대한 개량을 제시한 것이다.The present invention also suggests an improvement on the seasoning sauce for meat in accordance with this trend.
(특허문헌 1) 대한민국 공개특허 제10-2002-0018536호 (2002.03.08) (Patent Document 1) Republic of Korea Patent Publication No. 10-2002-0018536 (2002.03.08)
상기한 문제점을 해소하기 위해 안출된 본 발명의 목적은, 한방재료가 포함되어 깊은 맛을 내는 육수를 조리하는 육수조리단계와 천연조미료 및 과채류가 혼합되는 혼합단계가 순차적으로 수행되어 취식자들의 기호에 맞게 식미를 향상시켜 육고기 음식점의 매출이 향상되면서도 육고기의 소비를 촉진시키는 육고기용 양념소스의 제조방법을 제공함에 있다.The purpose of the present invention, which was devised to solve the above problems, is that the broth cooking step of cooking broth containing oriental medicinal ingredients to produce a deep flavor and the mixing step of mixing natural seasonings and fruits and vegetables are sequentially performed to satisfy the taste of eaters. It is to provide a method of manufacturing a seasoning sauce for meat that promotes consumption of meat while improving sales of meat restaurants by improving the taste according to the requirements.
상기와 같은 목적을 달성하기 위하여, 본 발명은 물 39㎏, 황기 100 ~ 200g, 건표고버섯 100 ~ 200g, 월계수잎 5 ~ 10g을 용기에 넣고 100 ~ 150분간 끓인 후 황기, 건표고버섯, 월계수잎을 빼고 다시마 120 ~ 180g을 넣어 다시 10 ~ 20분간 끓여내 육수를 조리하는 육수조리단계; 상기 육수조리단계에서 조리된 육수 19㎏, 맛간장 11 ~ 13㎏, 물엿 9 ~ 11㎏, 설탕 4 ~ 6㎏, 카라멜 1 ~ 1.5㎏, 양파페이스트 4 ~ 6㎏, 사과페이스트 1.4 ~ 1.6㎏, 배페이스트 1.4 ~ 1.6㎏, 찐 마늘을 분쇄한 마늘페이스트 2.3 ~ 2.7㎏, 매실원액 400 ~ 600g, 감자분말 150 ~ 250g, 생강페이스트 100 ~ 200g, 생강분 100 ~ 150g, L-글루탐산나트륨 30 ~ 50g를 각각 혼합하는 혼합단계;가 포함되고, 상기 혼합단계에 사용되는 맛간장은 물 100중량부를 기준으로, 밀봉한 상태로 120 ~ 140℃의 온도에서 1.5 ~ 2kgf/㎠의 압력으로 8 ~ 10분간 삶은 후 냉각시키는 증자공정을 거친 탈지대두 20 ~ 30중량부, 활성글루텐 5 ~ 10중량부, 담갈색이 되도록 볶은 후 파쇄공정을 거친 밀분말 20 ~ 30중량부, 천일염 7 ~ 10중량부, 물엿 5 ~ 10중량부, 카라멜 5 ~ 10중량부, 효소처리스테리아 7 ~ 10중량부, 종국 5 ~ 7중량부를 혼합한 후 25 ~ 35℃의 온도에서 40 ~ 50시간 동안 숙성과정을 거쳐 완성된 것임을 특징으로 하는 육고기용 양념소스의 제조방법을 제공한다.In order to achieve the above object, the present invention puts 39 kg of water, 100 ~ 200 g of astragalus, 100 ~ 200 g of dried shiitake mushrooms, and 5 ~ 10 g of bay leaves in a container and boils it for 100 ~ 150 minutes, then boils astragalus, dried shiitake mushrooms, laurels A broth cooking step in which the leaves are removed and 120 ~ 180g of kelp is added and boiled again for 10 ~ 20 minutes to cook the broth; 19 kg of broth cooked in the broth cooking step, 11 to 13 kg of soy sauce, 9 to 11 kg of starch syrup, 4 to 6 kg of sugar, 1 to 1.5 kg of caramel, 4 to 6 kg of onion paste, 1.4 to 1.6 kg of apple paste, Pear paste 1.4 ~ 1.6kg, garlic paste with steamed garlic 2.3 ~ 2.7kg, plum juice 400 ~ 600g, potato powder 150 ~ 250g, ginger paste 100 ~ 200g, ginger powder 100 ~ 150g, sodium L-glutamate 30 ~ 50g A mixing step of mixing each; is included, and the flavored soy sauce used in the mixing step is sealed based on 100 parts by weight of water at a temperature of 120 to 140° C. and a pressure of 1.5 to 2 kgf/cm 2 for 8 to 10 minutes. 20-30 parts by weight of skim soybeans that have been boiled and then subjected to a steam steaming process, 5-10 parts by weight of activated gluten, 20-30 parts by weight of wheat powder that has undergone a crushing process after roasting to light brown, 7-10 parts by weight of sea salt, 5 parts by weight of starch syrup ~ 10 parts by weight, 5 ~ 10 parts by weight of caramel, 7 ~ 10 parts by weight of enzyme-treated steria, and finally 5 ~ 7 parts by weight are mixed and then aged at a temperature of 25 ~ 35 ℃ for 40 ~ 50 hours. It provides a method of manufacturing a seasoning sauce for meat.
이와 같이 이루어지는 본 발명은, 육수조리단계에서 제조되는 육수에 화학조미료, 천연조미료 및 과채류를 혼합하여 육고기의 양념소스로 사용함으로써, 취식자들의 기호에 맞게 식미를 향상시켜 육고기 음식점의 매출이 향상되면서도 육고기의 소비를 촉진시키는 효과가 있다.The present invention made in this way uses a mixture of chemical seasoning, natural seasoning and fruits and vegetables in the broth prepared in the broth cooking step and uses it as a seasoning sauce for meat, thereby improving the taste according to the tastes of eaters and improving the sales of meat restaurants while improving sales. It has the effect of promoting the consumption of meat.
본 발명에 따른 육고기용 양념소스의 제조방법은 육수조리단계와 혼합단계가 순차적으로 수행된다.In the method for producing a seasoning sauce for meat according to the present invention, the broth cooking step and the mixing step are sequentially performed.
육수조리단계는 육고기 양념소스의 기본 베이스가 되는 육수를 조리하는 단계로서, 물 39㎏, 황기 100 ~ 200g, 건표고버섯 100 ~ 200g, 월계수잎 5 ~ 10g을 용기에 넣고 100 ~ 150분간 끓인 후 황기, 건표고버섯, 월계수잎을 빼고 다시마 120 ~ 180g을 넣어 다시 10 ~ 20분간 끓여내 육수를 조리하는 단계이다.The broth cooking step is to cook the broth, which is the basic base of the meat seasoning sauce. Put 39 kg of water, 100 ~ 200 g of astragalus, 100 ~ 200 g of dried shiitake mushrooms, and 5 ~ 10 g of bay leaves in a container and boil it for 100 ~ 150 minutes. Remove the dried shiitake mushrooms and bay leaves, add 120 ~ 180 g of kelp, and boil again for 10 ~ 20 minutes to cook the broth.
황기는 당류, 엽산(Folic acid), 콜린(Choline), 아미노산(Amino acid) 등의 풍부한 영양분을 함유하고 있어 강장작용을 하며 세포에 영양을 공급하여 간질액의 피부외 배설을 억제하여 도한(盜汗)을 완화하고 혈관을 확장하여 외분비선의 자극을 완화하므로 체액의 과도한 체외배출을 억제하고 신장기능을 강화하여 이뇨를 증진하는 효능을 가진다.Astragalus contains abundant nutrients such as saccharides, folic acid, choline, and amino acid, and has a tonic effect and supplies nutrients to cells to suppress the excretion of interstitial fluid outside the skin ) and dilates blood vessels to relieve stimulation of exocrine glands, thereby suppressing excessive excretion of body fluids and enhancing renal function to promote diuresis.
건표고버섯은 건조과정을 거친 표고버섯으로 건조과정에서 아미노산의 일종인 구아닐산나트륨이 생성되어 향과 맛을 더욱 강렬하게 하여 이를 육수로 사용하면 향미와 감칠맛이 풍부해지고 영양 또한 좋아진다.Dried shiitake mushrooms are dried shiitake mushrooms. During the drying process, sodium guanylate, a kind of amino acid, is produced, which intensifies the aroma and taste.
월계수잎은 황기와 동일하게 육고기의 잡내를 없애주는 데 사용되며, 월계수잎 특유의 알싸하고 향긋한 향은 식욕을 자극하게 된다.Laurel leaves are used to remove the odor of meat, just like Astragalus, and the unique and fragrant aroma of bay leaves stimulates appetite.
또한, 다시마는 오랬동안 끓이면 쓴맛이 올라오기 때문에, 물과 함께 황기, 건표고버섯, 월계수잎을 먼저 넣고 끓인 후 다시마를 넣어 육수를 조리하게 된다.In addition, since kelp tastes bitter if boiled for a long time, the broth is prepared by adding kelp after boiling by adding astragalus, dried shiitake mushrooms, and bay leaves together with water.
다시마는 여러 가지 음식의 육수로 사용될 만큼 향이나 감칠맛을 배가하여 준다.Kelp doubles the flavor and flavor enough to be used as broth for various foods.
혼합단계는 육수조리단계에서 조리된 육수에 화학조미료, 천연조미료 및 과채류를 혼합하여 육고기의 양념소스로 사용되며, 더욱 상세히는 육수조리단계에서 조리된 육수 19㎏, 맛간장 11 ~ 13㎏, 물엿 9 ~ 11㎏, 설탕 4 ~ 6㎏, 카라멜 1 ~ 1.5㎏, 양파페이스트 4 ~ 6㎏, 사과페이스트 1.4 ~ 1.6㎏, 배페이스트 1.4 ~ 1.6㎏, 찐 마늘을 분쇄한 마늘페이스트 2.3 ~ 2.7㎏, 매실원액 400 ~ 600g, 감자분말 150 ~ 250g, 생강페이스트 100 ~ 200g, 생강분 100 ~ 150g, L-글루탐산나트륨 30 ~ 50g를 각각 혼합하는 단계로 이루어진다.In the mixing step, chemical seasonings, natural seasonings and fruits and vegetables are mixed with the broth cooked in the broth cooking step and used as a seasoning sauce for meat. 9~11kg, sugar 4~6kg, caramel 1~1.5kg, onion paste 4~6kg, apple paste 1.4~1.6kg, pear paste 1.4~1.6kg, steamed garlic crushed garlic paste 2.3~2.7kg, 400 ~ 600g of plum juice, 150 ~ 250g of potato powder, 100 ~ 200g of ginger paste, 100 ~ 150g of ginger powder, and 30 ~ 50g of sodium L-glutamate are mixed.
여기서, 혼합단계에 사용되는 맛간장은 양념소스의 맛을 결정하는 것으로, 물 100중량부를 기준으로, 밀봉한 상태로 120 ~ 140℃의 온도에서 1.5 ~ 2kgf/㎠의 압력으로 8 ~ 10분간 삶은 후 냉각시키는 증자공정을 거친 탈지대두 20 ~ 30중량부, 활성글루텐 5 ~ 10중량부, 담갈색이 되도록 볶은 후 파쇄공정을 거친 밀분말 20 ~ 30중량부, 천일염 7 ~ 10중량부, 물엿 5 ~ 10중량부, 카라멜 5 ~ 10중량부, 효소처리스테리아 7 ~ 10중량부, 종국 5 ~ 7중량부를 혼합한 후 25 ~ 35℃의 온도에서 40 ~ 50시간 동안 숙성과정을 거쳐 완성된 것을 사용한다.Here, the soy sauce used in the mixing step determines the taste of the seasoning sauce. Based on 100 parts by weight of water, it is boiled for 8 to 10 minutes at a temperature of 120 to 140° C. 20 to 30 parts by weight of defatted soybeans that have undergone a steaming process to cool afterward, 5 to 10 parts by weight of activated gluten, 20 to 30 parts by weight of wheat powder that has been roasted to light brown and then crushed, 7 to 10 parts by weight of sea salt, 5 to starch syrup After mixing 10 parts by weight, 5 to 10 parts by weight of caramel, 7 to 10 parts by weight of enzyme-treated steria, and finally 5 to 7 parts by weight, use the finished product after aging at a temperature of 25 to 35° C. for 40 to 50 hours. .
즉, 맛간장은 시중에 파는 간장이 아니라 다양한 재료와 함께 저온에서 숙성과정을 거치게 됨으로 감칠맛을 더해주게 되는 것이다.In other words, flavored soy sauce is not commercially available soy sauce, but is aged at low temperature along with various ingredients to add umami.
이와 더불어 물엿, 설탕, 카라멜, 매실원액, 효소처리스테리아 및 L-글루탐산나트륨은 앙념소스의 단맛을 극대화시키도록 혼합되며, 양파페이스트, 사과페이스트 및 배페이스트는 과채류에서 발생되는 단맛과 상큼함을 양념소스에 배가하도록 구비된다.In addition, starch syrup, sugar, caramel, plum juice, enzyme-treated steria and sodium L-glutamate are mixed to maximize the sweetness of the sauce. It is provided to double the
또한, 마늘페이스트, 생강페이스트 및 생강분은 양념의 간과 더불어 잡내를 중화시키도록 구비된다.In addition, garlic paste, ginger paste and ginger powder are provided to neutralize miscellaneous smell along with the liver of the seasoning.
따라서, 육수조리단계에서 제조되는 육수에 화학조미료, 천연조미료 및 과채류를 혼합하여 육고기의 양념소스로 사용함으로써, 취식자들의 기호에 맞게 식미를 향상시켜 육고기 음식점의 매출이 향상되면서도 육고기의 소비를 촉진시키는 효과가 있게 되는 것이다.Therefore, by mixing chemical seasonings, natural seasonings and fruits and vegetables with the broth prepared in the broth cooking stage and using it as a seasoning sauce for meat, the taste is improved according to the tastes of the eaters, thereby increasing the sales of meat restaurants and promoting meat consumption. it will be effective.
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Claims (5)
상기 육수조리단계에서 조리된 육수 19㎏, 맛간장 11 ~ 13㎏, 물엿 9 ~ 11㎏, 설탕 4 ~ 6㎏, 카라멜 1 ~ 1.5㎏, 양파페이스트 4 ~ 6㎏, 사과페이스트 1.4 ~ 1.6㎏, 배페이스트 1.4 ~ 1.6㎏, 찐 마늘을 분쇄한 마늘페이스트 2.3 ~ 2.7㎏, 매실원액 400 ~ 600g, 감자분말 150 ~ 250g, 생강페이스트 100 ~ 200g, 생강분 100 ~ 150g, L-글루탐산나트륨 30 ~ 50g를 각각 혼합하는 혼합단계;가 포함되고,
상기 혼합단계에 사용되는 맛간장은 물 100중량부를 기준으로, 밀봉한 상태로 120 ~ 140℃의 온도에서 1.5 ~ 2kgf/㎠의 압력으로 8 ~ 10분간 삶은 후 냉각시키는 증자공정을 거친 탈지대두 20 ~ 30중량부, 활성글루텐 5 ~ 10중량부, 담갈색이 되도록 볶은 후 파쇄공정을 거친 밀분말 20 ~ 30중량부, 천일염 7 ~ 10중량부, 물엿 5 ~ 10중량부, 카라멜 5 ~ 10중량부, 효소처리스테리아 7 ~ 10중량부, 종국 5 ~ 7중량부를 혼합한 후 25 ~ 35℃의 온도에서 40 ~ 50시간 동안 숙성과정을 거쳐 완성된 것임을 특징으로 하는 육고기용 양념소스의 제조방법.Put 39 kg of water, 100 ~ 200 g of astragalus, 100 ~ 200 g of dried shiitake mushrooms, and 5 ~ 10 g of bay leaves in a container and boil for 100 ~ 150 minutes. A broth cooking step in which the broth is cooked by boiling for 20 minutes;
19 kg of broth cooked in the broth cooking step, 11 to 13 kg of soy sauce, 9 to 11 kg of starch syrup, 4 to 6 kg of sugar, 1 to 1.5 kg of caramel, 4 to 6 kg of onion paste, 1.4 to 1.6 kg of apple paste, Pear paste 1.4 ~ 1.6kg, garlic paste with steamed garlic 2.3 ~ 2.7kg, plum juice 400 ~ 600g, potato powder 150 ~ 250g, ginger paste 100 ~ 200g, ginger powder 100 ~ 150g, sodium L-glutamate 30 ~ 50g A mixing step of mixing each of the; is included,
The soy sauce used in the mixing step is boiled for 8 to 10 minutes at a temperature of 120 to 140° C. under a pressure of 1.5 to 2 kgf/cm 2 in a sealed state, based on 100 parts by weight of water, and then subjected to a steam steaming process to cool it. ~ 30 parts by weight, activated gluten 5 to 10 parts by weight, 20 to 30 parts by weight of wheat powder that has been roasted to light brown and then crushed, 7 to 10 parts by weight of sea salt, 5 to 10 parts by weight of starch syrup, 5 to 10 parts by weight of caramel , enzyme-treated steria 7 to 10 parts by weight, and finally 5 to 7 parts by weight are mixed, and then aged at a temperature of 25 to 35° C. for 40 to 50 hours.
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| KR20000006604A (en) * | 1999-02-04 | 2000-02-07 | 전선복 | A sauce of rib |
| KR20020018536A (en) | 2000-09-02 | 2002-03-08 | 오기찬 | The method of ginseng Bulgoki sauce |
| KR100660037B1 (en) * | 2005-06-22 | 2006-12-20 | 박복순 | The manufacturing method of spice for the pork pig ribs and the pork pig ribs thereby |
| KR20160134260A (en) * | 2015-05-15 | 2016-11-23 | 주식회사 도담세빛 | Method of manufacturing roasted chicken using sweet pumpkin and roasted chicken using sweet pumpkin |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20000006604A (en) * | 1999-02-04 | 2000-02-07 | 전선복 | A sauce of rib |
| KR20020018536A (en) | 2000-09-02 | 2002-03-08 | 오기찬 | The method of ginseng Bulgoki sauce |
| KR100660037B1 (en) * | 2005-06-22 | 2006-12-20 | 박복순 | The manufacturing method of spice for the pork pig ribs and the pork pig ribs thereby |
| KR20160134260A (en) * | 2015-05-15 | 2016-11-23 | 주식회사 도담세빛 | Method of manufacturing roasted chicken using sweet pumpkin and roasted chicken using sweet pumpkin |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| KR102588776B1 (en) | 2022-09-27 | 2023-10-16 | 윤진우 | seasoning sauce for cooking meat with reduced sodium content |
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