KR102462435B1 - The method of manufacture of beef aged sauce using garlic enzym - Google Patents

Abstract

The present invention relates to a method for manufacturing beef aged sauce using garlic enzyme, the method comprising: a primary material mixing step of mixing starch syrup, guar gum, dark soy sauce, and brown sugar; a secondary material mixing and heating step of mixing collagen, complex phosphate, kelp, sodium L-glutamate, pepper powder, beef seasoning powder, ginger powder, starch, glycerin, flavor, caramel, refined salt, sesame, and purified water with the mixed primary material mixture and then heating the mixture; an additional step of further adding onion, garlic, green onion, garlic enzyme, shiitake mushroom, and chestnut to the mixed and heated secondary material mixture; a sterilization step of sterilizing the final material mixture including the additional composition in a steamer at 90 to 95℃ for 5 to 10 minutes; a cooling step of cooling the sterilized final material mixture to 75℃ or less in a cooling chamber; and a metal detection and packaging step of detecting and removing metal substances from the cooled final material mixture through a metal detector and then packaging the mixture. The present invention has an effect of mixing various materials to remove peculiar smell of beef and increasing the taste, aroma and overall preference to use the beef for beef dishes. In addition, the present invention has an effect of: removing the peculiar smell of beef by providing a unique useful functionality of the mixed materials and including a large amount of vegetables such as onions, garlic, and green onions; further enhancing clean and savory taste; providing effective ingredients by including garlic enzyme; enabling mass production and long-term storage by preventing the source from being degraded; and providing consistent taste and aroma.

Description

The method of manufacturing beef aged sauce using garlic enzyme {The method of manufacture of beef aged sauce using garlic enzym}

The present invention relates to a method for preparing a beef marinade using garlic enzyme, and more particularly, to be used in beef dishes, by mixing various raw materials to remove the peculiar smell of beef and to increase the taste, aroma and overall preference. It relates to a method for manufacturing beef marinade using garlic enzyme.

With the recent westernization of diet, consumption of meat such as beef, pork, and chicken is continuously increasing. In addition, the demand for a simple and time-saving seasoning sauce (sauce) is increasing due to the change in the modern life pattern, where there is little room for time.

In general, the seasoning sauce (sauce) manufactured and used at home or at a restaurant requires preparation of many types of seasonings such as garlic, green onion, onion, ginger, pepper, sesame oil, and chemical seasoning, and is time consuming and cumbersome to manufacture. , In addition, there are difficulties in pre-processing and storage of vegetables, which leads to a decrease in product quality due to deterioration in freshness. As the concept of food culture changed to health-oriented and high-end oriented due to the development of food culture and improvement, various kinds of sauces were produced and approached to consumers, but the differentiation was not emphasized.

In addition, with the recent development of the food service business, it is required for each restaurant to shorten the cooking time and maintain the consistency of the flavor of the dish. However, in the case of beef dishes, since seasoning and aging processes are included, it is not easy to achieve consistent taste and aroma, and it takes a long time to cook.

Therefore, there is a need to develop a beef seasoning sauce that can provide useful functionality to the human body and provide a consistent taste and aroma, and can be mass-produced and stored for a long time.

10-2006-0010244 A (2006. 02. 02.) 10-0590611 B1 (2006. 06. 09.)

The present invention has been devised to solve the problems of the prior art, and the problem to be solved in the present invention is to remove the peculiar smell of beef by mixing various raw materials so that it can be used for cooking beef, and to improve the taste and aroma and overall The purpose of this is to prepare a beef marinade using garlic enzyme that can increase the taste.

Another purpose is to provide the unique useful functionality of the mixed raw materials, and to remove the peculiar smell of beef by including a large amount of vegetables such as onion, garlic, and green onion, to further increase the clean and umami taste, and to use garlic enzymes. The purpose of this is to prepare a beef marinade using garlic enzyme that can provide effective ingredients including, but not limited to, prevent deterioration of the marinade itself, can be stored for a long period of time, and provide consistent taste and aroma.

To achieve the above object, the method for preparing a beef seasoning sauce using garlic enzyme according to the present invention includes a primary raw material mixing step of mixing starch syrup, guar gum, soy sauce and brown sugar, collagen in the mixed primary raw material mixture, Mixing complex phosphate, Dasida, sodium L-glutamate, pepper powder, beef seasoning powder, ginger powder, starch, glycerin, cilantro, caramel, refined salt, sesame and purified water, and then heating the secondary raw material mixing and heating step; , An additional step of further including onion, garlic, green onion, garlic enzyme, shiitake mushroom and chestnut in the mixed and heated secondary raw material mixture, and the final raw material mixture containing the additional composition in a steamer at 90 to 95 ° C. A sterilization step of sterilizing for ~10 minutes, a standing cooling step of standing the sterilized final raw material mixture to be cooled to 75 ° C or less in a cooling room, and a metal detector for detecting and removing the metal material of the left-cooled final raw material mixture through a metal detector, and packaging It is characterized in that it comprises metal detection and packaging steps.

In addition, the first raw material mixing step is characterized in that with respect to 100 parts by weight of starch syrup, 0.2 to 0.5 parts by weight of guar gum, 30 to 50 parts by weight of soy sauce and 0.5 to 1 parts by weight of brown sugar are mixed.

In addition, the secondary raw material mixing and heating step is based on 100 parts by weight of the mixed primary raw material mixture, 0.2 to 0.5 parts by weight of collagen, 0.5 to 1 parts by weight of complex phosphate, 0.5 to 1 parts by weight of Dasida, sodium L-glutamate 0.2-0.5 parts by weight, pepper powder 0.1-0.5 parts by weight, beef seasoning powder 1-3 parts by weight, ginger powder 0.05-0.1 parts by weight, starch 0.3-1 parts by weight, glycerin 0.5-2 parts by weight, flavor 2-5 After mixing parts by weight, 1-3 parts by weight of caramel, 1-3 parts by weight of refined salt, 0.3-1 parts by weight of sesame and 30-70 parts by weight of purified water, heating at 85-95° C. for 7-15 minutes do.

In addition, the additional step is based on 100 parts by weight of the mixed and heated secondary raw material mixture, 15 to 25 parts by weight of onion, 5 to 10 parts by weight of garlic, 3 to 7 parts by weight of green onion, 2 to 5 parts by weight of garlic enzyme, It is characterized in that it further comprises 0.5-2 parts by weight of shiitake mushrooms and 0.5-2 parts by weight of chestnuts.

According to the present invention, various raw materials are mixed so that it can be used for cooking beef, and there is an effect of removing the peculiar smell of beef and increasing the taste and aroma and overall preference.

In addition, it provides the unique useful functionality of the mixed raw materials and contains a large amount of vegetables such as onion, garlic and green onion to remove the peculiar smell of beef and to further increase the clean and umami taste, and effective ingredients including garlic enzyme At the same time, it prevents deterioration of the marinade itself, enabling mass production and long-term storage, and has the effect of providing a consistent taste and aroma.

1 is a step flow diagram schematically illustrating a method for preparing a beef marinade using garlic enzyme according to the present invention.

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

1 is a step flow diagram schematically illustrating a method for preparing a beef marinade using garlic enzyme according to the present invention.

Referring to the accompanying Figure 1, the method for preparing a beef marinade using garlic enzyme according to the present invention includes a first raw material mixing step (S10), a second raw material mixing and heating step (S20), an additional step (S30), a sterilization step (S40), a cooling step (S50), and a metal detection and packaging step (S60).

1. First raw material mixing step (S10)

The primary raw material mixing step (S10) is a step of mixing starch syrup, guar gum, soy sauce and brown sugar.

More specifically, with respect to 100 parts by weight of starch syrup, 0.2 to 0.5 parts by weight of guar gum, 30 to 50 parts by weight of soy sauce and 0.5 to 1 parts by weight of brown sugar are mixed.

Starch syrup enhances the overall viscosity along with sweetness to facilitate mixing of raw materials and enhances overall gloss.

If the starch syrup is mixed below the above range, the overall sweetness is insufficient, and the viscosity is low, making it difficult to smoothly mix the ingredients. Not only does this decrease, but there is also a problem of stickiness due to high viscosity.

Guar gum plays a role in improving physical properties by increasing tackiness and viscosity and enhancing emulsion stability.

If the guar gum is mixed below the above range, it is difficult to improve the adhesiveness, viscosity, emulsion stability and physical properties. can

Dark soy sauce serves to properly season and enhance color.

If dark soy sauce is mixed below the above range, the liver may become bland and taste, aroma, and overall preference may be lowered. It may become stronger and the taste and aroma and overall preference may be lowered.

Brown sugar enhances the sweetness.

If the brown sugar is mixed in less than the above range, the overall sweetness may be insignificant, and when mixed in excess of the above range, the texture may be rather deteriorated due to the sweetness more than necessary.

2. Secondary raw material mixing and heating step (S20)

In the secondary raw material mixing and heating step (S20), collagen, complex phosphate, Dasida, L-glutamate, black pepper powder, beef seasoning powder, ginger powder, starch, glycerin, flavor, caramel, This is a step of heating after mixing refined salt, sesame and purified water.

More specifically, with respect to 100 parts by weight of the mixed primary raw material mixture, 0.2 to 0.5 parts by weight of collagen, 0.5 to 1 parts by weight of complex phosphate, 0.5 to 1 parts by weight of Dasida, 0.2 to 0.5 parts by weight of sodium L-glutamate, Pepper powder 0.1-0.5 parts by weight, beef seasoning powder 1-3 parts by weight, ginger powder 0.05-0.1 parts by weight, starch 0.3-1 parts by weight, glycerin 0.5-2 parts by weight, flavor 2-5 parts by weight, caramel 1- 3 parts by weight, 1-3 parts by weight of refined salt, 0.3-1 parts by weight of sesame seeds, and 30-70 parts by weight of purified water are mixed, and then heated at 85-95° C. for 7-15 minutes.

Collagen holds the juice of beef, makes it shiny, and maintains the original color of beef.

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 by mixing a protease in the cooled protein aqueous solution to a temperature of 80 to 100 ° C. It is prepared by heating in a , and after cooling and sterilization to a temperature of less than 40 ℃ again, it is prepared as water-soluble collagen.

The raw material of gelatin is a by-product obtained from bones and hides of cattle and pigs or fish. 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 unique flavor of collagen is removed. will come out

If collagen is mixed in less than the above range, the surface may be dry because it does not sufficiently capture the juice of beef, and the original color of the meat cannot be maintained. Mixing with other raw materials may be uneven.

Complex phosphate, Dasida, sodium L-glutamate, pepper powder, and beef seasoning powder each play a role in enhancing the umami taste due to their unique taste.

If complex phosphate, Dasida, sodium L-glutamate, pepper powder and beef seasoning powder are mixed within the above range, the umami may be insignificant. On the contrary, it may taste disgusting and reduce the texture.

Ginger powder plays a role in reducing the miscellaneous smell of beef due to its unique flavor and enhancing the umami taste.

If the ginger powder is mixed in less than the above range, it is difficult to sufficiently reduce the smell of beef, and it is difficult to increase the umami taste. The strong odor of the product may deteriorate the taste.

Starch serves to improve physical properties by increasing tackiness and viscosity and enhancing emulsion stability.

If the starch is mixed below the above range, it is difficult to improve the adhesiveness, viscosity, emulsion stability and physical properties. can

Glycerin enhances sweetness and adjusts viscosity.

If the glycerin is mixed in less than the above range, it is difficult to sufficiently match the viscosity, and when the glycerin is mixed in excess of the above range, the viscosity is rather increased and the mixing with other raw materials may be uneven.

Mihyang is a liquid seasoning with alcoholic beverages added, and it plays a role in removing the peculiar smell of beef, controlling the liver, and adding a sour taste.

If the amount of flavor is less than the above range, it is difficult to remove the peculiar smell of beef, control the liver, and add a sour taste. It can become strong and taste bad.

As a coloring agent, caramel serves to enhance sweetness and enhance color.

If the caramel is mixed below the above range, the sweetness is insignificant and the color is not sufficiently enhanced. have.

Refined salt plays a role in seasoning properly and has a sterilizing effect.

If the refined salt is mixed in less than the above range, it is difficult to properly season it, and when the refined salt is mixed in excess of the above range, the salty taste is rather strong due to the excessive mixing amount, and the taste and aroma and overall preference may be lowered. .

Sesame seeds play a role in enhancing the savory taste and flavor.

If the sesame is included in less than the above range, it is difficult to enhance the savory taste and flavor, and when it is included in the above range, the taste and flavor of sesame are stronger than necessary, and the texture may be rather reduced.

3. Additional step (S30)

The additional step (S30) is a step of including onions, garlic, green onions, garlic enzymes, shiitake mushrooms and chestnuts in the mixed and heated secondary raw material mixture.

More specifically, with respect to 100 parts by weight of the mixed and heated secondary raw material mixture, onion 15-25 parts by weight, garlic 5-10 parts by weight, green onion 3-7 parts by weight, garlic enzyme 2-5 parts by weight, shiitake It will further include 0.5-2 parts by weight of mushrooms and 0.5-2 parts by weight of chestnuts.

By further including onion, garlic, green onion, shiitake mushroom and chestnut in the above ratio in the mixed and heated secondary raw material mixture, with the taste and aroma and effective ingredients of the secondary raw material mixture, the unique aroma of onion, The effect of providing sweetness and umami, the characteristic aroma of garlic, the effect of providing bitter taste and umami, the characteristic aroma of green onions, the effect of providing bitter and savory taste, the effective ingredient of garlic enzyme, the effect of providing the characteristic taste and aroma, the effective of shiitake mushrooms Ingredients, the effect of providing a characteristic taste and aroma, an effective ingredient of chestnuts, and sweet and savory taste can be provided.

In particular, in the present invention, by mixing a large amount of the onion, garlic and green onion, when used for beef cooking, the peculiar smell of beef is removed, and the clean and umami taste can be further increased.

Onions are cut into 5~7mm pieces and used, and their unique flavor removes the peculiar smell of beef and provides sweetness and umami.

If the onion is included below the above range, it is difficult to remove the peculiar smell of beef, and it is difficult to increase the sweet and umami taste. Rather, it may give the eater objection.

Garlic is cut into 5~7mm pieces and used, and its unique flavor removes the peculiar smell of beef and serves to provide a sweet and savory taste.

If garlic is included in less than the above range, it is difficult to remove the peculiar smell of beef, and it is difficult to increase the bitter taste and umami. Mixed together, it may rather give a sense of objection to the eater.

The green onion is cut into 1-3mm pieces and used, and its unique flavor removes the peculiar smell of beef and provides a savory and savory taste.

If the green onion is included below the above range, it is difficult to remove the peculiar smell of beef, and it is difficult to increase the bitter taste and umami. Mixed together, it may rather give a sense of objection to the eater.

Garlic enzyme mixes garlic with sugar in a ratio of 1:1 by weight, seals it, and ripens at a temperature of 15 to 25 ° C for 80 to 120 days to retrieve the ingredients, and then uses the remaining extract for 15 to 20 for 12 to 18 months. As it is further aged at a temperature of ℃, it not only provides the detoxification, sterilization and digestion action of garlic itself, but also prevents deterioration of the marinade itself and provides consistent taste and aroma even for long-term storage, and has a unique flavor of garlic. It plays a role in reducing the peculiar smell of beef.

If the garlic enzyme is included in less than the above range, it is difficult to prevent deterioration along with detoxification, sterilization and digestion action, and if it is included in excess of the above range, the garlic flavor becomes too strong, which will rather give a feeling of rejection to the eater. can

Shiitake mushrooms are dried so that the moisture content is 5% or less and the particle size is pulverized to 0.1~0.5mm. and a unique taste and aroma.

If the shiitake mushroom is included below the above range, it is difficult to provide the nutritional components and unique taste and flavor of the shiitake mushroom. may be objectionable to

After removing the skin, chestnuts are pulverized to 0.1~0.5mm in particle size. Chestnuts have their own effective effects such as skin beauty, fatigue recovery, cold prevention, hangover relieving, diuretic action, muscle strengthening, and sweet and savory properties. taste can be provided.

If chestnuts are included below the above range, it is difficult to provide the nutritional components and sweet and savory taste of chestnuts. And it is not preferable in terms of cost.

In the present invention, ginger enzyme, rosemary and pomegranate may be further included in the mixed and heated secondary raw material mixture.

More specifically, with respect to 100 parts by weight of the mixed and heated secondary raw material mixture, 1-3 parts by weight of ginger enzyme, 0.5-2 parts by weight of rosemary, and 0.5-2 parts by weight of pomegranate may be further included.

By further including ginger enzyme, rosemary and pomegranate in the above ratio in the mixed and heated secondary raw material mixture, together with the taste and aroma and effective ingredients of the mixed and heated secondary raw material mixture, an effective ingredient of ginger enzyme, It is possible to provide the effect of providing a sweet and salty taste, the effective ingredient of rosemary, and the unique flavor to reduce the smell of beef, the effective ingredient of pomegranate, and the effect of removing the smell of beef.

Ginger enzyme is made by mixing ginger with sugar in a ratio of 1:1 by weight, sealing it, and aging it at a temperature of 15 to 25 ° C for 80 to 120 days to retrieve the ingredients. As it is further aged at a temperature of ℃, it not only provides the sterilization and digestive action of ginger itself, but also prevents deterioration of the marinade itself and provides consistent taste and flavor even for long-term storage. It plays a role in reducing the peculiar smell of beef.

If the ginger enzyme is included in less than the above range, it is difficult to prevent deterioration along with sterilization and digestion, and if it is included in excess of the above range, the flavor of ginger becomes too strong, which may rather give objection to the eater. .

The rosemary is dried so that the moisture content is 5% or less, and the particle size is pulverized to 0.1 to 0.5 mm. It has antibacterial and sterilizing action and reduces the peculiar smell of beef through the unique scent of rosemary, and when heated, it has a barbecue flavor. I work.

If rosemary is included below the above range, the nutritional components and effects of rosemary may be insignificant. can

Pomegranate is dried fruit and skin so that the moisture content is 5% or less and pulverized to 0.1~0.5mm in particle size. It is known to be effective in tonic, parasite and tapeworm control, diarrhea, dysentery, stomatitis, and intestinal bleeding, as well as reducing the peculiar smell of beef through the unique taste and aroma of pomegranate and can be consumed together with the effective ingredients of pomegranate. .

If the pomegranate is included below the above range, the nutritional components and effects of the pomegranate may be insignificant. can

4. Sterilization step (S40)

The sterilization step (S40) is a step of sterilizing the final raw material mixture containing the additional composition.

More specifically, the final raw material mixture containing the additional composition is sterilized for 5 to 10 minutes in a steamer at 85 to 95 ℃.

This suppresses the proliferation of various bacteria in the final raw material mixture containing the additional composition, and unique fragrances in each composition are evaporated to enhance flavor.

If the sterilization is performed at less than the above temperature and time, it is difficult to increase the sterilization effect, and the unique flavors in each composition are not sufficiently evaporated, thereby reducing the flavor. Due to the sterilization time, there is a risk that the effective ingredients in each composition may be destroyed, and more than necessary fragrances are evaporated, thereby deteriorating the unique flavor of the seasoning sauce.

5. Stand to cool (S50)

The standing-to-cool step (S50) is a step of standing to cool the sterilized final raw material mixture to 75° C. or less in a cooling room.

This is to facilitate the following metal detection and packaging process while maintaining the taste of the sterilized final raw material mixture.

6. Metal detection and packaging step (S60)

The metal detection and packaging step (S60) is a step of detecting and removing a metal material through a metal detector in the left-cooled final raw material mixture, and packaging.

The beef marinade prepared by the above method is preferably refrigerated at -2 to 3°C for up to 6 months.

Through the above-mentioned refrigeration storage, the proliferation of various bacteria can be suppressed, thereby extending the shelf life, and there is an advantage that consumers living in areas far from the production site can easily purchase it.

According to the present invention, various raw materials are mixed so that it can be used for cooking beef, and there is an effect of removing the peculiar smell of beef and increasing the taste and aroma and overall preference.

In addition, it provides the unique useful functionality of the mixed raw materials, and contains a large amount of vegetables such as onion, garlic and green onion to remove the peculiar smell of beef, clean and further increase the umami taste, and effective It provides ingredients and prevents deterioration of the marinade itself, enabling mass production and long-term storage, and has the effect of providing consistent taste and aroma.

Hereinafter, the present invention will be described in more detail through examples. However, it is clear to those skilled in the art that the following examples are only for specifically illustrating the present invention, and do not limit the scope of the present invention. That is, simple modifications or changes of the present invention can be easily carried out by those 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: Beef Aging Sauce Using Garlic Enzyme of the Present Invention

1) Mix 26 kg of starch syrup, 60 g of guar gum, 10 kg of soy sauce and 6 kg of brown sugar.

2) In the raw material mixture of 1), 100g collagen, 400g complex phosphate, 350g Dasida, 160g sodium L-glutamate, 100g pepper powder, 700g beef seasoning powder, 30g ginger powder, 200g starch, 500g glycerin, 1.8kg flavor, 950g caramel. , 600 g of refined salt, 200 g of sesame seeds, and 27 kg of purified water are mixed, and then heated at 90° C. for 10 minutes.

3) 16.5 kg of onion, 6 kg of garlic, 4 kg of green onion, 3 kg of garlic enzyme, 1 kg of shiitake mushroom and 1 kg of chestnuts are further mixed with the raw material mixture of 2).

4) Sterilize the final raw material mixture of 3) in a steamer at 93°C for 5 minutes.

5) Stand to cool the sterilized final raw material mixture in 4) to 75℃ or less in a cooling room.

6) The final raw material mixture left to cool in 5) is detected and removed by a metal detector through a metal detector, and then packaged.

Example 2: Beef Aging Sauce Using Garlic Enzyme of the Present Invention

1) Mix 26 kg of starch syrup, 60 g of guar gum, 10 kg of soy sauce and 6 kg of brown sugar.

2) In the raw material mixture of 1), 100g collagen, 400g complex phosphate, 350g Dasida, 160g sodium L-glutamate, 100g pepper powder, 700g beef seasoning powder, 30g ginger powder, 200g starch, 500g glycerin, 1.8kg flavor, 950g caramel. , 600 g of refined salt, 200 g of sesame seeds, and 27 kg of purified water are mixed, and then heated at 90° C. for 10 minutes.

3) Add 16.5 kg of onion, 6 kg of garlic, 4 kg of green onion, 3 kg of garlic enzyme, 1 kg of shiitake mushroom, 1 kg of chestnuts, 2 kg of ginger enzyme, 1 kg of rosemary and 1 kg of pomegranate to the raw material mixture of 2).

4) Sterilize the final raw material mixture of 3) in a steamer at 93°C for 5 minutes.

5) Stand to cool the sterilized final raw material mixture in 4) to 75℃ or less in a cooling room.

6) The final raw material mixture left to cool in 5) is detected and removed by a metal detector through a metal detector, and then packaged.

Preparation Example 1: Beef ribs prepared using Example 1

Beef ribs were thawed, and then thawed beef ribs and beef seasoning sauce (Example 1) were mixed in a ratio of 6:4 to weight to prepare beef ribs. The prepared beef ribs were aged at a temperature of -2°C for 2 days.

Preparation Example 2: Beef ribs prepared using Example 2

Beef ribs were thawed, and then the thawed beef ribs and beef seasoning sauce (Example 2) were mixed in a ratio of 6:4 to weight to prepare beef ribs. The prepared beef ribs were aged at a temperature of -2°C for 2 days.

Comparative Example: Beef ribs prepared using common beef ribs seasoning

Beef ribs were thawed, and then thawed beef ribs were prepared by mixing the thawed beef ribs with a common seasoning sauce for beef ribs sold in the market (manufacturer Chungjungwon) in a weight ratio of 6:4. The prepared beef ribs were aged at a temperature of -2°C for 2 days.

Experiment: sensory evaluation

Beef ribs (Preparation Examples 1 and 2) prepared using the beef rib seasoning sauce (Examples 1 and 2) using the garlic enzyme of the present invention and beef ribs (Comparative Example) prepared using a common beef rib seasoning sauce were cooked under the same conditions, respectively. and sensory test personnel (30 people (15 men, 15 women) with more than 2 years of sensory test experience) divided by taste, flavor, texture, and overall preference for sensory testing (5-point measurement method: 1: very bad, 2: bad, 3: average, 4: good, 5: very good). The results are shown in Table 1 below.

taste zest texture overall sign Preparation Example 1 4.3 4.5 4.3 4.3 Preparation 2 4.5 4.7 4.5 4.6 comparative example 4.0 3.8 3.8 3.8

As can be seen from Table 1, Preparation Examples 1 and 2 show higher scores than Comparative Examples in all items. This is interpreted as a result of improving taste, flavor, texture, and overall preference by removing onion, garlic, green onion, garlic enzyme, shiitake mushroom, chestnut, etc., and removing the peculiar smell of beef and further increasing the clean and umami taste.

In particular, in Preparation Example 2, it can be seen that by using a beef marinade prepared further including ginger enzyme, rosemary and pomegranate, the peculiar smell of beef is more clearly removed through each unique flavor, thereby further improving consumer preference. have.

Claims (4)

A primary raw material mixing step of mixing 0.2 to 0.5 parts by weight of guar gum, 30 to 50 parts by weight of soy sauce and 0.5 to 1 parts by weight of brown sugar with respect to 100 parts by weight of starch syrup (S10);
With respect to 100 parts by weight of the mixed primary raw material mixture, 0.2 to 0.5 parts by weight of collagen, 0.5 to 1 parts by weight of complex phosphate, 0.5 to 1 parts by weight of Dasida, 0.2 to 0.5 parts by weight of sodium L-glutamate, 0.1 to 0.5 parts by weight of black pepper powder Parts by weight, beef seasoning powder 1-3 parts by weight, ginger powder 0.05-0.1 parts by weight, starch 0.3-1 parts by weight, glycerin 0.5-2 parts by weight, flavor 2-5 parts by weight, caramel 1-3 parts by weight, tablets After mixing 1-3 parts by weight of salt, 0.3-1 parts by weight of sesame, and 30-70 parts by weight of purified water, a secondary raw material mixing and heating step (S20) of heating at 85-95° C. for 7-15 minutes;
Based on 100 parts by weight of the mixed and heated secondary raw material mixture, onion 15-25 parts by weight, garlic 5-10 parts by weight, green onion 3-7 parts by weight, garlic enzyme 2-5 parts by weight, shiitake mushroom 0.5-2 parts by weight parts, an additional step (S30) further comprising 0.5-2 parts by weight of chestnuts, 1-3 parts by weight of ginger enzyme, 0.5-2 parts by weight of rosemary and 0.5-2 parts by weight of pomegranate;
a sterilization step (S40) of sterilizing the final raw material mixture containing the additional composition in a steamer at 90 to 95° C. for 5 to 10 minutes;
Standing to cool the sterilized final raw material mixture to 75° C. or less in a cooling room (S50); and
a metal detection and packaging step (S60) of detecting and removing a metal material through a metal detector, and packaging the final raw material mixture that has been left to cool;
is made, including
In the additional step (S30),
The garlic enzyme mixes garlic with sugar in a weight ratio of 1:1, seals it, and then matures it at a temperature of 15 to 25° C. for 80 to 120 days to retrieve the ingredients, and then stores the remaining extract for 15 to 12 to 18 months. It was further aged at a temperature of 20 °C,
The ginger enzyme mixes ginger with sugar in a ratio of 1:1 by weight, seals it, and then ripens at a temperature of 15 to 25 ° C for 80 to 120 days to retrieve the ingredients, and then extracts the remaining extract for 15 to 12 to 18 months. A method of manufacturing beef aging sauce using garlic enzyme, characterized in that it is further aged at a temperature of 20 ° C. delete delete delete

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