KR102436843B1 - Red pepper powder aged sauce for bibimbap and beef sashimi bibimbap containing the same - Google Patents

Abstract

As a red pepper powder aged sauce for bibimbap (cooked rice mixed with toppings) comprising red pepper powder, minced garlic, minced ginger, soy sauce, sugar, starch syrup, and seaweed ear powder and a raw beef bibimbap containing the same, the present invention may provide an aged red pepper powder sauce for bibimbap with reduced spiciness and excellent natural savory taste that are suitable for all ages and foreigners; and the raw beef bibimbap containing the same.

Description

Red pepper powder aged sauce for bibimbap and beef sashimi bibimbap containing the same}

The present invention relates to a red pepper powder aged sauce for bibimbap and yukhoe bibimbap containing the same, and more particularly to a red pepper powder aged sauce for bibimbap with red pepper powder as a base and reduced spiciness, and yukhoe bibimbap containing the same.

Background to the present disclosure is provided herein, which does not necessarily imply known art.

Bibimbap is eaten with rice by changing the ingredients according to the season. Generally, the rice is cooked and served in a good-looking bowl, and various herbs or vegetables prepared in advance, and meat, egg or sashimi as needed. It is added to the sauce and mixed with a sauce based mainly on gochujang, and it has become the number one menu item at home or in dining out because it suits the taste of Koreans.

Also, because bibimbap is eaten by mixing various seasonings and vegetables in harmony, it is not inferior to diet food or healthy food. It should be possible to harmonize in terms of preference by making good use of these advantages of bibimbap, and the taste of such bibimbap depends mostly on the sauce.

Korean Patent No. 10-1106585 discloses gochujang sauce for sashimi bibimbap and bibimbap containing the gochujang sauce, and Korean Patent Publication No. 2008-0017505 discloses red pepper paste for bibimbap and a manufacturing method thereof. The sauce for bibimbap that is being used and the sauce for bibimbap used in each restaurant is a gochujang-based sauce and has a strong spicy taste, so it is insufficient to satisfy the tastes of various age groups and foreigners.

1) Republic of Korea Patent No. 10-1106585 2) Republic of Korea Patent No. 10-1326713

In order to solve the above problems, the present invention removes the spiciness by aging time for spicy ingredients such as red pepper powder, garlic, and ginger. We would like to provide a suitable red pepper powder aged sauce for bibimbap and beef sashimi bibimbap containing it.

However, the objects of the present invention are not limited to the above-mentioned objects, and other objects not mentioned will be clearly understood by those skilled in the art from the following description.

The present invention provides a red pepper powder aging sauce for bibimbap comprising red pepper powder, minced garlic, minced ginger, soy sauce, sugar, starch syrup, and seaweed ear powder.

In addition, the red pepper powder aging sauce for bibimbap is 100 to 160 parts by weight of the minced garlic, 80 to 120 parts by weight of the minced ginger, 140 to 190 parts by weight of the soy sauce, 80 to 120 parts by weight of the sugar, based on 100 parts by weight of the red pepper powder. 200 to 500 parts by weight of starch syrup and 10 to 60 parts by weight of the seaweed ear powder.

In addition, the red pepper powder includes coarse red pepper powder and fine red pepper powder, the soy sauce includes dark soy sauce, and the sugar includes white sugar.

In addition, the red pepper powder is characterized in that it contains 60 to 70 wt% of coarse red pepper powder, and 30 to 40 wt% of fine red pepper powder.

In addition, the present invention is a mixing step of minced garlic and ginger in a fixed amount, and then adding a fixed amount of red pepper powder, soy sauce, sugar, starch syrup and seaweed ear powder and mixing; Aging for 20 to 30 hours at 15 to 25° C. out of direct sunlight; and refrigeration at 3 to 4° C. for 70 to 75 hours; provides a method of producing a red pepper powder aging sauce for bibimbap, including.

In addition, the present invention provides yukhoebi bibimbap containing yukhoe, raw vegetables, nuts and the above sauce.

In addition, the meat sashimi includes rump, the raw vegetables include any one or more of nutritious leek, lettuce, sesame leaf, onion, carrot, and young shoot leaves, and the nuts include any one or more of pumpkin seeds and sunflower seeds. characterized.

The red pepper powder aging sauce for bibimbap according to the present invention removes the spiciness by aging time for spicy ingredients such as red pepper powder, garlic, and ginger in order to reduce the spiciness. It was manufactured to suit the taste of

In addition, it helps to strengthen immunity by the sterilizing action of garlic, which occupies a large amount of ingredients in the sauce, and to normalize blood pressure according to the activation of blood circulation of ginger, and to lower cholesterol and discharge heavy metals from seaweed and prevent constipation due to abundant dietary fiber. also helps

In addition, for the prevention of obesity and adult diseases caused by excessive calorie intake and lack of fiber in modern people, the yukhoe bibimbap containing the above sauce uses beef rump with low fat content and high protein content to reduce excessive calorie intake and eat raw vegetables. It helps in fiber intake, and by using pumpkin seeds and sunflower seeds rich in unsaturated fatty acids, it helps to prevent hypertension and adult diseases.

All technical and scientific terms used herein have the same meaning as commonly understood by those of ordinary skill in the art, unless otherwise stated. Also throughout this specification and claims, unless otherwise indicated, the term comprise, comprises, comprising is meant to include the recited object, step or group of objects, and steps, and any other It is not used in the sense of excluding an object, step, or group of objects or groups of steps.

Prior to describing the present invention in detail below, it is to be understood that the terminology used herein is for the purpose of describing specific embodiments and is not intended to limit the scope of the present invention, which is limited only by the appended claims. shall.

On the other hand, various embodiments of the present invention may be combined with any other embodiments unless clearly indicated to the contrary. Any feature indicated as particularly preferred or advantageous may be combined with any other feature and features indicated as preferred or advantageous. Hereinafter, embodiments of the present invention and effects thereof will be described with reference to the accompanying drawings.

Red pepper powder aging sauce for bibimbap according to an embodiment of the present invention includes red pepper powder, minced garlic, minced ginger, soy sauce, sugar, starch syrup and seaweed ear powder. More specifically, the red pepper powder includes coarse red pepper powder and fine red pepper powder, the soy sauce includes dark soy sauce, and the sugar includes white sugar.

The red pepper powder aging sauce for bibimbap is 100 to 160 parts by weight of minced garlic, 80 to 120 parts by weight of minced ginger, 140 to 190 parts by weight of soy sauce, 80 to 120 parts by weight of sugar, 200 to 500 parts by weight of starch syrup based on 100 parts by weight of red pepper powder, and Contains 10 to 60 parts by weight of seaweed ear powder. In addition, the red pepper powder is used by mixing 60 to 70 wt% of coarse red pepper powder and 30 to 40 wt% of fine red pepper powder.

Preferably, the red pepper powder aging sauce for bibimbap is 120 to 140 parts by weight of minced garlic, 90 to 110 parts by weight of minced ginger, 150 to 180 parts by weight of soy sauce, 90 to 110 parts by weight of sugar, 200 to 400 parts by weight of starch based on 100 parts by weight of red pepper powder. It is good to include 20 to 50 parts by weight of seaweed ear powder and parts by weight. In addition, the red pepper powder is preferably used by mixing 60 to 70 wt% of coarse red pepper powder and 30 to 40 wt% of fine red pepper powder.

More preferably, the red pepper powder aging sauce for bibimbap is 130 to 140 parts by weight of minced garlic, 95 to 105 parts by weight of minced ginger, 160 to 170 parts by weight of soy sauce, 100 to 110 parts by weight of sugar, 250 parts by weight of starch syrup based on 100 parts by weight of red pepper powder. It is good to include 350 parts by weight and 30 to 40 parts by weight of seaweed ear powder. In addition, the red pepper powder is preferably used by mixing 65 to 70 wt% of coarse red pepper powder and 30 to 35 wt% of fine red pepper powder.

The red pepper powder aging sauce for bibimbap according to an embodiment of the present invention comprises: a mixing step of first mincing an amount of garlic and ginger, and then mixing the amount of red pepper powder, soy sauce, sugar, starch syrup and seaweed ear powder; Aging for 20 to 30 hours at room temperature (15 to 25° C.) without direct sunlight; and refrigeration at 3 to 4° C. for 70 to 75 hours.

By being prepared through the above steps, it is possible to reduce the pungency of garlic and ginger without using red pepper paste, and to maintain the original taste of the sauce material because there is little change in temperature difference at low temperature. The sauce prepared through the above steps may be individually vacuum-packed and used.

When the type and content of the sauce material, and the aging and refrigeration conditions (temperature and time) are out of the range, there is a problem in that taste (flavor, color, taste) and preference are deteriorated, and proper spiciness is not maintained.

The red pepper powder aging sauce for bibimbap according to the present invention removes the spiciness by aging time for spicy ingredients such as red pepper powder and garlic ginger in order to reduce the spiciness.

The present invention also provides yukhoe bibimbap containing the red pepper powder aged sauce for bibimbap. In addition, the sauce according to the present invention can be used for various bibimbap such as hoe bibimbap or namul bibimbap, but when used for yukhoe bibimbap, the taste is particularly excellent.

Yukhoe bibimbap according to the present invention includes raw meat, raw vegetables, nuts and red pepper powder aged sauce. More specifically, the meat sashimi includes rump, the raw vegetables include any one or more of nutritious leek, lettuce, sesame leaf, onion, carrot and young shoots leaves, and the nuts include any one or more of pumpkin seeds and sunflower seeds do.

Yukhoe bibimbap according to the present invention uses beef rump with a low fat component and a very high protein content to reduce excessive calorie intake, use raw vegetables to help fiber intake, and use pumpkin seeds and sunflower seeds rich in unsaturated fatty acids. Helps prevent high blood pressure and geriatric diseases.

The method for producing yukhoe bibimbap of the present invention includes the following steps.

(a) cutting the rump into 0.3-0.7cm thick and 4-6cm long, and seasoning with sugar, salt, pepper, and sesame oil;

(b) adding pumpkin seeds, sunflower seeds, and nutritious leek to the marinated rump meat and mixing to prepare beef sashimi;

(c) preparing lettuce, sesame leaves, onions, carrots, and young shoots by washing them well in water and removing the water, then cutting them;

(d) placing 200-220 g of rice neatly in a container;

(e) putting the cut vegetables on the rice, and placing 80-100 g of yukhoe in the center of the placed vegetables;

(f) sprinkling sesame oil and sesame powder;

(g) adding the red pepper powder aged sauce for bibimbap according to your preference (usually used in an amount of about 40 to 60 g per adult) to complete bibimbap;

In this case, the steps (a) and (b). Steps (c) and (d) may be made in any order, and step (f) may be omitted at least one of sesame oil and sesame powder according to preference.

Example

(1) Preparation of aged red pepper sauce for bibimbap

First, the ingredients and contents of the red pepper powder aged sauce for yukhoe bibimbap of the present invention were prepared as shown in Table 1 below, and finely chopped garlic and ginger, which are seasoning ingredients, among the ingredients based on 1000 weight (g) of the sauce, coarse red pepper powder, and fine red pepper powder , dark soy sauce, white sugar, starch syrup, and seaweed ear powder were added and mixed. Then, in order to reduce the spiciness of red pepper powder, garlic, and ginger, the sauce was aged at room temperature (20°C) out of direct sunlight for 24 hours and then refrigerated in a refrigerator at 3-4°C for 72 hours to complete the sauce.

ingredient Weight (g) coarse chilli powder 71 fine red pepper powder 36 chopped garlic 143 minced ginger 107 soy sauce 179 white sugar 107 corn syrup 321 seaweed ear powder 36

(2) Preparation of Yukhoe Bibimbap

Cut the rump into 0.5cm thick and 5cm long, and season with sugar, salt, pepper and sesame oil. Pumpkin seeds, sunflower seeds, and nutritious chives are added to the minced rump, and then mixed to prepare yukhoe. Wash the lettuce, sesame leaves, onion, carrot, and young shoots well in water, drain the water, and cut them. Arrange 210g of rice in a container. Put the cut vegetables on top of the rice, and put 90g of beef sashimi in the center of the vegetables. Sprinkle with sesame oil and sesame powder. Add the red pepper powder aged sauce for bibimbap to your liking to complete the beef sashimi bibimbap.

Experimental example

(1) Sensory Test - Foreigners

The sensory test results of beef sashimi bibimbap using red pepper powder aged sauce according to the present invention are shown in Table 2 below. Aesthetic taste (scent, color, taste), spiciness, and preference were tested by a 5-point scoring method targeting 50 male and female foreigners in their teens and 60s. As a comparative example, it was evaluated together with yukhoe bibimbap containing gochujang sauce purchased in the market, and bibimbap containing tuna sashimi instead of yukhoe was also evaluated.

* 1: Very bad (spicy), 2: Bad, 3: Fair, 4: Good, 5: Very good.

Beef Bibimbap with Gochujang Sauce Beef Bibimbap with Red Pepper Powder Aged Sauce Tuna Sashimi Bibimbap with Red Pepper Aged Sauce incense 1.56 3.16 2.61 color 4.72 4.28 4.76 taste 2.67 4.22 3.04 spicy 0.99 3.97 3.23 overall sign 2.01 4.72 3.52

As shown in Table 2 above, the color did not show a significant difference from the existing gochujang sauce, but it received a very good evaluation in terms of flavor and taste. Able to know.

(2) Sensory test - Korean

The sensory test results of yukhoe bibimbap using red pepper powder aged sauce according to the present invention are shown in Table 3 below. Aesthetics (scent, color, taste), spiciness, and preference were tested by a 5-point scoring method targeting 50 male and female Koreans in their teens and 60s. As a comparative example, it was evaluated together with yukhoe bibimbap containing gochujang sauce purchased from the market, and bibimbap containing tuna sashimi instead of yukhoe was also evaluated.

* 1: Very bad (spicy), 2: Bad, 3: Fair, 4: Good, 5: Very good.

Beef Bibimbap with Gochujang Sauce Beef Bibimbap with Red Pepper Powder Aged Sauce Tuna Sashimi Bibimbap with Red Pepper Aged Sauce incense 3.30 3.28 3.16 color 4.14 3.16 3.24 taste 3.42 4.04 2.12 spicy 3.81 4.63 4.32 overall sign 2.61 4.18 3.05

As shown in Table 3 above, although the flavor did not show a significant difference from the existing gochujang sauce, it received a somewhat inferior evaluation in color and very good evaluation in taste, and although spicy was low, overall preference was excellent like foreigners, and tuna sashimi It can be seen that the taste is more suitable for yukhoe bibimbap than bibimbap.

Features, structures, effects, etc. exemplified in each of the above-described embodiments may be combined or modified for other embodiments by those of ordinary skill in the art to which the embodiments belong. Accordingly, the contents related to such combinations and modifications should be interpreted as being included in the scope of the present invention.

Claims (7)

Contains red pepper powder, minced garlic, minced ginger, soy sauce, sugar, starch syrup and seaweed ear powder,
Based on 100 parts by weight of the red pepper powder, 130 to 140 parts by weight of the minced garlic, 95 to 105 parts by weight of the minced ginger, 160 to 170 parts by weight of the soy sauce, 100 to 110 parts by weight of the sugar, 250 to 350 parts by weight of the starch syrup, and the Contains 30 to 40 parts by weight of seaweed ear powder,
The red pepper powder contains 65 to 70 wt% of coarse red pepper powder, and 30 to 35 wt% of fine red pepper powder,
The soy sauce includes dark soy sauce,
The sugar includes white sugar,
A mixing step of minced garlic and ginger in a quantity and then mixing the quantity by adding red pepper powder, soy sauce, sugar, starch syrup and seaweed ear powder; Aging for 20 to 30 hours at 15 to 25° C. out of direct sunlight; And refrigeration at 3 to 4 ℃ 70 to 75 hours; red pepper powder aging sauce for bibimbap prepared, including.
delete delete delete delete Yukhoe bibimbap containing raw meat, raw vegetables, nuts, and the sauce according to the first aspect.
7. The method of claim 6,
The meat sashimi includes rump,
The raw vegetables include any one or more of nutritious leek, lettuce, sesame leaf, onion, carrot and young shoot leaves,
The nuts are yukhoe bibimbap containing any one or more of pumpkin seeds and sunflower seeds.