KR102567129B1 - Seasoning sauce for spicy stir-fried chicken containing medical herb and methode for manufacturing the same - Google Patents

Seasoning sauce for spicy stir-fried chicken containing medical herb and methode for manufacturing the same Download PDF

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KR102567129B1
KR102567129B1 KR1020220154036A KR20220154036A KR102567129B1 KR 102567129 B1 KR102567129 B1 KR 102567129B1 KR 1020220154036 A KR1020220154036 A KR 1020220154036A KR 20220154036 A KR20220154036 A KR 20220154036A KR 102567129 B1 KR102567129 B1 KR 102567129B1
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weight
parts
juice
onion
seasoning
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김태수
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김태수
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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
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/70—Germinated pulse products, e.g. from soy bean sprouts
    • 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
    • A23L13/50—Poultry products, e.g. poultry sausages
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • 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
    • A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
    • 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
    • A23L27/30—Artificial sweetening agents
    • A23L27/33—Artificial sweetening agents containing sugars or derivatives
    • A23L27/35—Starch hydrolysates
    • 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
    • A23L27/50—Soya sauce
    • 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
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • A23L27/63—Ketchup
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • 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
    • A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof

Abstract

사과, 양파, 요리술, 간장, 물엿, 생강, 마늘, 고추장, 케첩, 식용유, 설탕, 후추, 소금, 오레가노, 넛맥, 조미료 및 약선즙을 포함하고, 상기 약선즙은 물에 봉령, 건대추 및 건표고버섯을 넣고 중탕으로 졸여서 제조한 것인, 약재를 포함하는 닭갈비용 양념소스가 제공된다.It includes apple, onion, cooking wine, soy sauce, starch syrup, ginger, garlic, red pepper paste, ketchup, cooking oil, sugar, pepper, salt, oregano, nutmeg, seasoning and medicinal juice. There is provided a seasoning sauce for chicken ribs containing medicinal materials, which is prepared by adding dried shiitake mushrooms and boiling in a double boiler.

Description

약재를 포함하는 닭갈비용 양념 소스 및 그의 제조방법{SEASONING SAUCE FOR SPICY STIR-FRIED CHICKEN CONTAINING MEDICAL HERB AND METHODE FOR MANUFACTURING THE SAME}Seasoning sauce for chicken ribs containing medicinal materials and method for manufacturing the same

약재를 포함하는 닭갈비용 양념소스 및 그의 제조방법에 관한 것으로, 보다 상세하게는 약재를 포함하여 건강에 유익하면서도 새로운 풍미를 제공하는 약재를 포함하는 닭갈비용 양념소스 및 그의 제조방법에 관한 것이다.It relates to a seasoning sauce for chicken ribs containing medicinal materials and a method for producing the same, and more particularly, to a seasoning sauce for chicken ribs including medicinal materials that are beneficial to health and provide new flavors, and a manufacturing method thereof.

일반적으로 닭고기는 일반 육류에 비해 연하고 맛이 담백하며 영양가도 높아 전세계적으로 폭넓게 요리에 사용되고 있다. 닭고기는 필수 아미노산이 풍부해 뇌신경 전달물질의 활동을 촉진시키며 스트레스 해소에 도움을 준다. 또한, 닭고기의 가슴살은 단백질이 다른 동물성 식품에 비해 월등히 높은 22.9%가 함유되어 있어 체중 조절에 관심이 있는 운동선수나 모델 등 여성들에게 필수 건강식으로 이용되고 있다. 이러한 닭고기를 주재료로 하여 만들어지는 요리는 다양하게 개발되어 있으며, 대표적인 한국 요리로는 삼계탕, 닭갈비, 불닭, 통닭, 닭볶음탕 등이 있다. 특히 닭고기 중에서도 덩어리진 부위인 닭가슴살과 닭다리를 매운 양념에 재워서 다양한 야채등과 함께 철판에 볶아먹는 요리인 닭갈비는 식감은 물론 풍미로 인해 많은 사람들이 선호하는 요리이다.In general, chicken is softer than general meat, has a light taste, and has high nutritional value, so it is widely used in cooking around the world. Chicken is rich in essential amino acids, which promotes the activity of brain neurotransmitters and helps relieve stress. In addition, chicken breast meat contains 22.9% of protein, which is much higher than other animal foods, so it is used as an essential healthy food for women such as athletes and models who are interested in weight control. A variety of dishes made with chicken as a main ingredient have been developed, and representative Korean dishes include Samgyetang, Dakgalbi, Buldak, Whole Chicken, and Dakbokkeumtang. In particular, chicken ribs, which are chicken breasts and chicken legs, which are lumpy parts of chicken, are marinated in spicy sauce and fried on an iron plate with various vegetables, are preferred by many people due to their texture and flavor.

한편, 일반적으로 닭고기를 요리하기 위해서는 닭고기 특유의 냄새를 없애면서도 고기의 육질을 좋게 하고 맛을 더하기 위한 방식으로 양념 소스를 많이 활용하고 있다. 이 양념 소스는 원료의 선택과 배합 비율에 따라 조리를 행할 때 그 맛과 육질의 특성을 좌우함은 물론 소비자의 구미 또한 좌우하기 때문에 매우 중요한 요소 중 하나이다. 이에 다양한 양념 소스가 개발되어 시판되고 있으나, 고기 특유의 냄새를 없애면서도 특별한 맛을 낼 수 있는 양념 소스의 개발이 여전히 요구되고 있는 실정이다.On the other hand, in general, in order to cook chicken, a lot of seasoning sauce is used in a way to improve the meat quality and add taste while removing the unique smell of chicken. This seasoning sauce is one of the very important factors because it affects not only the taste and quality of meat when cooking according to the selection and blending ratio of raw materials, but also the taste of consumers. Accordingly, various seasoning sauces have been developed and marketed, but there is still a demand for the development of a seasoning sauce that can give a special taste while eliminating the peculiar smell of meat.

한국공개특허 10-2017-0085790Korean Patent Publication No. 10-2017-0085790 한국등록특허 10-0766297Korea Patent Registration 10-0766297

따라서, 본 발명은 상기한 실정을 고려하여 종래 기술들에게 야기되는 여러 가지 결점 및 문제점들을 해결하고자 하는 것으로서, 약재를 포함하여 건강에 유익하면서도, 새로운 풍미를 갖는 닭갈비용 양념 소스 및 그의 제조방법을 제공하는 것을 목적으로 한다.Therefore, the present invention is to solve various drawbacks and problems caused by the prior art in consideration of the above situation, and to provide a seasoning sauce for chicken ribs having a new flavor while being beneficial to health, including medicinal materials, and a manufacturing method thereof intended to provide

상기와 같은 목적을 달성하기 위하여 본 발명의 일 실시예에 따르면, 사과, 양파, 요리술, 간장, 물엿, 생강, 마늘, 고추장, 케첩, 식용유, 설탕, 후추, 소금, 오레가노, 넛맥, 조미료 및 약선즙을 포함하고, 상기 약선즙은 물에 봉령, 건대추 및 건표고버섯을 넣고 중탕으로 졸여서 제조한 것인, 약재를 포함하는 닭갈비용 양념소스가 제공된다.According to one embodiment of the present invention in order to achieve the above object, apples, onions, cooking wine, soy sauce, starch syrup, ginger, garlic, red pepper paste, ketchup, cooking oil, sugar, pepper, salt, oregano, nutmeg, seasonings and There is provided a seasoning sauce for chicken ribs containing medicinal materials, including medicinal juice, which is prepared by putting bongryeong, dried jujube, and dried shiitake mushrooms in water and boiling them down in a hot water bath.

본 발명의 일 실시예에 따르면, 상기 약선즙은, 물 100 중량부에 대하여 봉령 0.2 내지 0.5 중량부, 건대추 0.2 내지 0.5 중량부 및 건표고버섯 0.2 내지 0.5 중량부를 넣고 중탕으로 2 내지 10시간 동안 졸여서 제조한 것일 수 있다.According to one embodiment of the present invention, the yakseon juice, 0.2 to 0.5 parts by weight of bongyeong, 0.2 to 0.5 parts by weight of dried jujube, and 0.2 to 0.5 parts by weight of dried shiitake mushrooms with respect to 100 parts by weight of water, put in a water bath for 2 to 10 hours It may be prepared by boiling while.

본 발명의 일 실시예에 따르면, 상기 약선즙 100 중량부에 대하여, 사과는 20 내지 50 중량부, 양파는 20 내지 50 중량부, 요리술은 20 내지 50 중량부, 간장은 20 내지 50 중량부, 물엿은 20 내지 50 중량부, 생강은 1 내지 10 중량부, 마늘은 10 내지 30 중량부, 고추장은 10 내지 30중량부, 케첩은 1 내지 10 중량부, 식용유는 1 내지 10 중량부, 설탕은 1 내지 30 중량부, 후추는 0.01 내지 0.5 중량부, 오레가노는 0.001 내지 0.02 중량부, 넛맥은 0.001 내지 0.02 중량부, 및 조미료는 0.01 내지 0.2 중량부일 수 있다.According to one embodiment of the present invention, 20 to 50 parts by weight of apple, 20 to 50 parts by weight of onion, 20 to 50 parts by weight of cooking wine, and 20 to 50 parts by weight of soy sauce with respect to 100 parts by weight of the herbal juice. , Starch syrup 20 to 50 parts by weight, ginger 1 to 10 parts by weight, garlic 10 to 30 parts by weight, gochujang 10 to 30 parts by weight, ketchup 1 to 10 parts by weight, cooking oil 1 to 10 parts by weight, sugar 1 to 30 parts by weight of silver, 0.01 to 0.5 parts by weight of black pepper, 0.001 to 0.02 parts by weight of oregano, 0.001 to 0.02 parts by weight of nutmeg, and 0.01 to 0.2 parts by weight of seasoning.

한편, 본 발명의 다른 일 실시예에 따르면, 사과, 양파, 생강 및 마늘을 분쇄한 후 혼합하여 분쇄 혼합물을 준비하는 단계, 상기 분쇄 혼합물에 요리술, 간장, 물엿, 고추장, 케첩, 식용유, 설탕, 후추, 소금, 오레가노, 넛맥 및 조미료를 넣고 배합하여 배합 혼합물을 준비하는 단계, 물에 봉령, 건대추 및 건표고버섯을 넣고 중탕으로 졸여서 약선즙을 제조하는 단계 및 상기 배합 혼합물에 약선즙을 추가하는 단계를 포함하는 약재를 포함하는 닭갈비용 양념소스의 제조방법이 제공된다.On the other hand, according to another embodiment of the present invention, apple, onion, ginger and garlic are crushed and then mixed to prepare a pulverized mixture, cooking wine, soy sauce, starch syrup, red pepper paste, ketchup, cooking oil, sugar in the pulverized mixture , Pepper, salt, oregano, nutmeg and seasonings are added and blended to prepare a blended mixture, Bongryeong, dried jujube and dried shiitake mushrooms are added to water and boiled down in a water bath to prepare medicinal juice, and the medicinal juice is added to the blended mixture There is provided a method for producing a seasoning sauce for chicken ribs containing a medicine comprising the step of adding.

본 발명의 일 실시예에 따르면, 상기 약선즙을 제조하는 단계는 물 100 중량부에 대하여 봉령 0.2 내지 0.5 중량부, 건대추 0.2 내지 0.5 중량부 및 건표고버섯 0.2 내지 0.5 중량부를 넣고 중탕으로 2 내지 10시간 동안 졸이는 것일 수 있다.According to one embodiment of the present invention, the step of preparing the medicinal herb juice is 0.2 to 0.5 parts by weight of bongyeong, 0.2 to 0.5 parts by weight of dried jujube, and 0.2 to 0.5 parts by weight of dried shiitake mushrooms based on 100 parts by weight of water. It may be simmering for from 10 to 10 hours.

본 발명의 일 실시예에 따르면, 상기 약선즙 100 중량부에 대하여, 사과는 20 내지 50 중량부, 양파는 20 내지 50 중량부, 요리술은 20 내지 50 중량부, 간장은 20 내지 50 중량부, 물엿은 20 내지 50 중량부, 생강은 1 내지 10 중량부, 마늘은 10 내지 30 중량부, 고추장은 10 내지 30중량부, 케첩은 1 내지 10 중량부, 식용유는 1 내지 10 중량부, 설탕은 1 내지 30 중량부, 후추는 0.01 내지 0.5 중량부, 오레가노는 0.001 내지 0.02 중량부, 넛맥은 0.001 내지 0.02 중량부, 및 조미료는 0.01 내지 0.2 중량부일 수 있다.According to one embodiment of the present invention, 20 to 50 parts by weight of apple, 20 to 50 parts by weight of onion, 20 to 50 parts by weight of cooking wine, and 20 to 50 parts by weight of soy sauce with respect to 100 parts by weight of the herbal juice. , Starch syrup 20 to 50 parts by weight, ginger 1 to 10 parts by weight, garlic 10 to 30 parts by weight, gochujang 10 to 30 parts by weight, ketchup 1 to 10 parts by weight, cooking oil 1 to 10 parts by weight, sugar 1 to 30 parts by weight of silver, 0.01 to 0.5 parts by weight of black pepper, 0.001 to 0.02 parts by weight of oregano, 0.001 to 0.02 parts by weight of nutmeg, and 0.01 to 0.2 parts by weight of seasoning.

본 발명은 약재를 최적의 비율로 혼합하여 사용함으로써 닭고기 특유의 냄새를 없애면서도 동시에 고기의 육질을 부드럽게 하는 효과를 달성할 수 있다.The present invention can achieve the effect of softening the meat quality while eliminating the peculiar smell of chicken by mixing and using the medicine in an optimal ratio.

또한, 봉령, 건대추 및 건표고 버섯을 혼합 사용함으로써 새로운 풍미를 제공하면서 동시에 건강에 유익한 효과를 주는 닭갈비용 양념소스를 제공할 수 있는 이점이 있다.In addition, there is an advantage in providing a seasoning sauce for chicken ribs that provides a new flavor and at the same time has a beneficial effect on health by using a mixture of bongryeong, dried jujube and dried shiitake mushrooms.

본 발명의 효과들은 이상에서 언급된 효과로 제한되지 않으며, 언급되지 않은 또 다른 효과들은 아래의 기재로부터 통상의 기술자에게 명확하게 이해될 수 있을 것이다.The effects of the present invention are not limited to the effects mentioned above, and other effects not mentioned will be clearly understood by those skilled in the art from the description below.

도 1은 본 발명의 일 실시예에 따른 약재를 포함하는 닭갈비용 양념소스의 제조방법의 순서도이다.1 is a flow chart of a method for manufacturing a seasoning sauce for chicken ribs including medicinal materials according to an embodiment of the present invention.

이하, 본 발명에 대하여 상세히 설명하기로 한다. 이에 앞서, 본 명세서 및 특허청구범위에 사용된 용어 또는 단어는 통상적이거나 사전적인 의미로 한정해서 해석되어서는 아니되며, 발명자는 그 자신의 발명을 가장 최선의 방법으로 설명하기 위해 용어의 개념을 적절하게 정의할 수 있다는 원칙에 입각하여 본 발명의 기술적 사상에 부합하는 의미와 개념으로 해석되어야만 한다. 따라서, 본 명세서에 기재된 실시예에 기재된 구성은 본 발명의 가장 바람직한 일 실시예에 불과할 뿐이고 본 발명의 기술적 사상을 모두 대변하는 것은 아니므로, 본 출원 시점에 있어서 이들을 대체할 수 있는 다양한 균등물과 변형예들이 있을 수 있음을 이해하여야 한다.Hereinafter, the present invention will be described in detail. Prior to this, terms or words used in this specification and claims should not be construed as being limited to ordinary or dictionary meanings, and the inventor appropriately uses the concept of terms in order to describe his/her invention in the best way. It should be interpreted as a meaning and concept consistent with the technical spirit of the present invention based on the principle that it can be defined in the following way. Therefore, the configuration described in the embodiments described in this specification is only one of the most preferred embodiments of the present invention and does not represent all of the technical spirit of the present invention, so various equivalents and equivalents that can replace them at the time of this application It should be understood that variations may exist.

본 발명의 일 실시예에 따라, 사과, 양파, 요리술, 간장, 물엿, 생강, 마늘, 고추장, 케첩, 식용유, 설탕, 후추, 소금, 오레가노, 넛맥, 조미료 및 약선즙을 포함하고, 상기 약선즙은 물에 봉령, 건대추 및 건표고버섯을 넣고 중탕으로 졸여서 제조한 것인 약재를 포함하는 닭갈비용 양념소스가 제공된다.According to one embodiment of the present invention, including apple, onion, cooking wine, soy sauce, starch syrup, ginger, garlic, red pepper paste, ketchup, cooking oil, sugar, pepper, salt, oregano, nutmeg, seasoning and medicinal juice, The juice is provided with a seasoning sauce for chicken ribs containing medicinal herbs prepared by adding bongryeong, dried jujube and dried shiitake mushrooms to water and boiling them down in a double boiler.

이때, 본 발명에 사용할 수 있는 사과는 품종에 관계없이 식품으로 사용가능한 상태는 모두 적용될 수 있으며, 사과 열매 그 자체를 분쇄하여 사용하거나, 사과 엑기스, 사과즙, 사과 주스 등 가공된 것을 사용할 수 있다.At this time, the apples that can be used in the present invention can be used in any state that can be used as food regardless of the variety, and the apple fruit itself can be crushed and used, or processed apple extract, apple juice, apple juice, etc. can be used.

본 발명에 사용할 수 있는 양파는 역시 품종에 관계없이 식품으로 사용가능한 상태는 모두 적용될 수 있으며, 양파 그 자체를 분쇄하여 사용하거나, 양파 엑기스, 양파즙 등 가공된 것을 사용할 수 있다.The onion that can be used in the present invention can also be used in any state that can be used as food regardless of the variety, and the onion itself can be ground and used, or a processed one such as onion extract or onion juice can be used.

본 발명에 사용할 수 있는 요리술은 음식을 요리할 때 사용되는 술로 식재료 중 특히 육류의 잡내를 없애고 향을 내기 위해 조리에 사용하는 방식으로 적용될 수 있다. 구체적으로는 맛술, 청주, 소주, 맥주, 화이트 와인, 레드 와인 등의 주류를 적용할 수 있으며, 바람직하게는 쌀로 술을 만든 후 조미료를 첨가한 맛술을 사용할 수 있다.The cooking alcohol that can be used in the present invention is a alcohol used when cooking food, and can be applied in a way that is used in cooking to remove odors and flavors of meat, especially among ingredients. Specifically, alcoholic beverages such as cooking wine, rice wine, soju, beer, white wine, and red wine may be applied, and preferably, cooking wine to which seasonings are added after making alcohol from rice may be used.

한편, 본 발명에 적용할 수 있는 간장은 콩을 발효시켜 만든 액상의 조미료로, 한식 간장, 재래식 간장, 국간장, 집간장, 진간장, 양조간장, 일본간장, 개량식 간장, 왜간장 등 식용으로 사용하는 간장은 제한없이 모두 적용할 수 있으며, 바람직하게는 풍미와 색을 위해 진간장을 사용할 수 있다.On the other hand, soy sauce that can be applied to the present invention is a liquid seasoning made by fermenting soybeans. All soy sauce can be applied without limitation, and dark soy sauce can be preferably used for flavor and color.

본 발명에 적용할 수 있는 물엿은 전분을 산이나 효소로 가수분해 하여 얻은 전분 시럽으로 음식을 요리할 때 단맛을 내며 점도 조절 및 광택을 부여하기 위하여 적용되는 재료이다.Starch syrup applicable to the present invention is a starch syrup obtained by hydrolyzing starch with an acid or an enzyme, and is a material applied to give a sweet taste, viscosity control, and gloss when cooking food.

본 발명에 적용할 수 있는 생강 및 마늘은 음식의 풍미를 향상시키면서 육류 특유의 잡내를 제거하기 위해 사용하는 것으로 식용 가능한 형태의 생강 및 마늘은 제한없이 사용될 수 있으며, 바람직하게는 다진 형태, 가루 형태, 엑기스 형태 등을 적용할 수 있고, 더 바람직하게는 풍미 및 잡내 제거 효과를 극대화 할 수 있는 다진 형태를 적용할 수 있다.Ginger and garlic that can be applied to the present invention are used to improve the flavor of food while removing the peculiar smell of meat, and edible ginger and garlic can be used without limitation, preferably in minced or powdered form. , Extract form, etc. can be applied, and more preferably, minced form can be applied to maximize the effect of removing flavor and odor.

한편, 본 발명에 적용할 수 있는 고추장은 붉은 색감, 짠맛 및 점도를 조절하기 위해 사용하는 것으로, 식용으로 사용되는 것은 제한없이 모두 적용될 수 있다.On the other hand, red pepper paste applicable to the present invention is used to adjust red color, saltiness and viscosity, and those used for food may be applied without limitation.

또한, 본 발명에 적용할 수 있는 케첩은 토마토 등을 갈아서 거른 후 설탕, 소금, 식초 및 향신료를 넣고 졸여서 만든 소스로, 본 발명에서는 붉은 색감 및 단맛, 신맛, 짠맛 등의 풍미를 위하여 첨가하는 것이다.In addition, the ketchup applicable to the present invention is a sauce made by grinding and filtering tomatoes, etc., and then boiling them down with sugar, salt, vinegar and spices. In the present invention, it is added for flavor such as red color and sweet, sour, salty taste .

본 발명에 적용할 수 있는 식용유는 섭취할 수 있는 기름은 제한없이 사용할 수 있으며 비제한적인 예로는 콩기름, 야자오일, 올리브오일, 깨에서 추출한 오일, 땅콩 오일, 해바라기씨유, 유채꽃 오일 등 식물성 오일을 사용할 수 있다.Edible oil that can be applied to the present invention can be used without limitation, and non-limiting examples include vegetable oil such as soybean oil, palm oil, olive oil, oil extracted from sesame, peanut oil, sunflower seed oil, and rapeseed oil. oil can be used.

한편 본 발명에 적용할 수 있는 설탕, 소금 및 후추는 소스의 맛을 높이기 위하여 사용하는 것으로 당해 기술분야에서 식용으로 사용하는 것은 제한없이 사용할 수 있다.On the other hand, sugar, salt and pepper applicable to the present invention are used to enhance the taste of the sauce, and those used for food in the art can be used without limitation.

본 발명의 오레가노는 톡 쏘는 맛과 달콤한 향이 나는 향신료로 식용 가능한 형태는 제한 없이 적용할 수 있으며 바람직하게는 가루 형태로 사용할 수 있다, 또한 식용으로 사용하는 경우 해독작용, 루머티즘, 두통 객담, 감기 개선등의 효과가 있다.The oregano of the present invention is a spice with a tangy taste and sweet fragrance, and can be applied without limitation in edible form, and can be preferably used in powder form. There is an improvement effect.

한편, 본 발명의 넛맥은 타원형 모양의 육두구로 정향이나 후추에 비해 향이 자극적이지 않으면서 고급스러운 향미가 있고, 생강, 후추, 박하가 섞인 듯한 달면서도 톡 쏘는 듯한 향이 나기 때문에 누린내나 비린내를 제거하는데 탁월한 효과가 있다.On the other hand, the nutmeg of the present invention is an oval-shaped nutmeg that has a luxurious flavor that is not irritating compared to cloves or pepper, and has a sweet and pungent flavor that looks like a mixture of ginger, pepper, and mint. It has an excellent effect.

한편 본 발명에서 조미료는 감미료, 함미료, 산미료, 지미료 등을 기호에 따라 적절히 가감하여 사용할 수 있으며, 바람직하게는 감칠맛을 내는 조미료인 지미료를 사용할 수 있다.Meanwhile, as the seasoning in the present invention, sweeteners, seasonings, acidulants, seasonings, etc. may be appropriately added or subtracted according to preference, and preferably, seasonings that give a savory taste may be used.

이때, 상기 감칠맛을 내는 조미료는 다시마, 가쓰오부시, MSG 등이 있으며, 구체적으로 95% 이상 MSG으로 이루어진 발효조미료, MSG 함량을 10~20%로 줄이고 쇠고기, 파, 마늘, 양파 등을 혼합한 복합조미료, MSG와 인공합성물을 배제한 자연조미료 및 인공합성물은 물론 첨가물도 일절 넣지 않고 발효된 콩, 홍게, 바지락, 북어 등으로 만들어진 액상발효조미료가 있으며, 본 발명에서는 상기 발효조미료, 복합조미로, 자연조미료, 액상발효조미료는 기호에 따라 취사선택할 수 있을 뿐 제한되는 것은 아니다.At this time, the seasoning that gives the umami taste includes kelp, katsuobushi, MSG, etc., specifically, a fermented seasoning made of 95% or more MSG, a compound in which the MSG content is reduced to 10-20% and mixed with beef, green onion, garlic, onion, etc. There are natural seasonings and artificial synthetics excluding seasonings, MSG and artificial synthetics, as well as liquid fermented seasonings made of fermented soybeans, red snow crab, clams, dried pollack, etc. without any additives. In the present invention, the fermented seasonings and complex seasonings Seasonings and liquid fermented seasonings can be selected according to taste, but are not limited.

한편, 본 발명의 일 실시예에 따른 닭갈비 양념 소스는 닭고기 특유의 냄새를 없애면서 동시에 고기의 육질을 부드럽게 하기 위하여, 약재를 최적의 비율로 혼합한 약선즙을 포함한다. 보다 상세하게는 물에 봉령, 건대추 및 건표고버섯을 넣고 중탕으로 졸여서 제조한 약선즙을 사용할 수 있다.On the other hand, the dakgalbi seasoning sauce according to an embodiment of the present invention includes medicinal juice mixed with herbs in an optimal ratio in order to soften the meat while removing the unique smell of chicken. More specifically, medicinal juice prepared by putting bongryeong, dried jujube, and dried shiitake mushrooms in water and simmering in a water bath can be used.

이때, 본 출원인은 무수한 연구를 거듭한 끝에 물 100 중량부에 대하여 봉령 0.2 내지 0.5 중량부, 건대추 0.2 내지 0.5 중량부 및 건표고버섯 0.2 내지 0.5 중량부를 넣고 중탕으로 2 내지 10시간 동안 졸여서 제조한 약선즙을 닭갈비 양념 소스로 사용했을 때 잡내 제거 및 연육 효과가 최대인 것을 확인하였다. 아울러 봉령을 포함함으로써 비장을 튼튼하게 하여 체내의 탁한 습기를 제거할 수 있으며, 대추와 표고버섯을 포함함으로써 보기, 보혈할 수 있어 혈액을 개선하고 예방하는 효과를 달성할 수 있다.At this time, after countless studies, the present applicant added 0.2 to 0.5 parts by weight of Bongryeong, 0.2 to 0.5 parts by weight of dried jujube, and 0.2 to 0.5 parts by weight of dried shiitake mushrooms with respect to 100 parts by weight of water, and boiled it down in a water bath for 2 to 10 hours. When one medicinal herb was used as a seasoning sauce for chicken ribs, it was confirmed that the effect of removing fish and tenderizing meat was maximized. In addition, by including bongryeong, it is possible to strengthen the spleen and remove turbid moisture in the body, and by including jujube and shiitake mushrooms, it is possible to see and bleed to achieve the effect of improving and preventing blood.

본 출원인은 또한 반복적인 연구를 통해 상기 약선즙 100 중량부에 대하여, 사과는 20 내지 50 중량부, 양파는 20 내지 50 중량부, 요리술은 20 내지 50 중량부, 간장은 20 내지 50 중량부, 물엿은 20 내지 50 중량부, 생강은 1 내지 10 중량부, 마늘은 10 내지 30 중량부, 고추장은 10 내지 30중량부, 케첩은 1 내지 10 중량부, 식용유는 1 내지 10 중량부, 설탕은 1 내지 30 중량부, 후추는 0.01 내지 0.5 중량부, 오레가노는 0.001 내지 0.02 중량부, 넛맥은 0.001 내지 0.02 중량부, 및 조미료는 0.01 내지 0.2 중량부로 혼합하여 사용하였을 때, 닭갈비의 풍미 및 감칠맛이 가장 우수하다는 것을 확인하였다.The present applicant also conducted repeated studies to find that 20 to 50 parts by weight of apple, 20 to 50 parts by weight of onion, 20 to 50 parts by weight of cooking wine, and 20 to 50 parts by weight of soy sauce were used for 100 parts by weight of the herbal juice. , Starch syrup 20 to 50 parts by weight, ginger 1 to 10 parts by weight, garlic 10 to 30 parts by weight, gochujang 10 to 30 parts by weight, ketchup 1 to 10 parts by weight, cooking oil 1 to 10 parts by weight, sugar 1 to 30 parts by weight of silver, 0.01 to 0.5 parts by weight of pepper, 0.001 to 0.02 parts by weight of oregano, 0.001 to 0.02 parts by weight of nutmeg, and 0.01 to 0.2 parts by weight of seasoning. It was confirmed that the umami taste was the best.

한편, 상기 설명한 양념 외에 선호에 따라 사과와 함께 배, 키위, 파인애플, 오렌지 등의 신맛 및 단맛을 구비하여 풍미를 향상시킬 수 있으며 연육 작용을 할 수 있는 과일을 더 포함할 수 있다.On the other hand, in addition to the seasoning described above, according to preference, fruits such as apples, pears, kiwis, pineapples, oranges, etc. may be provided with sour and sweet tastes to improve flavor and may further include fruits capable of tenderizing meat.

또한, 양파와 함께 고추, 버섯, 파 등 향신 기능과 잡내 제거가 가능한 채소를 더 포함할 수 있다.In addition, along with onions, vegetables such as peppers, mushrooms, and scallions may be further included, which may have a spice function and remove miscellaneous odors.

아울러, 닭갈비 양념 소스의 풍미를 해치지 않는 범위 내에서 개인 기호에 따라 굴소스, 카레가루, 고춧가루, 각종 향신료, 참기름, 들기름 등의 추가 양념을 더 포함할 수 있는 것은 물론이다.In addition, of course, additional seasonings such as oyster sauce, curry powder, red pepper powder, various spices, sesame oil, and perilla oil may be further included according to personal preference within the range that does not spoil the flavor of the seasoning sauce for chicken ribs.

다음에는 본 발명의 다른 일 실시예에 따른 닭갈비용 양념소스의 제조방법을 설명한다. 이때, 상기 약재를 포함하는 닭갈비용 양념소스과 동일한 내용은 반복 설명의 피하기 위하여 이하에서는 생략하나, 전술한 약재를 포함하는 닭갈비용 양념소스의 구성 및 효과는 하기 설명할 닭갈비용 양념소스의 제조방법에 동일하게 적용할 수 있음은 물론이다.Next, a method of manufacturing a seasoning sauce for chicken ribs according to another embodiment of the present invention will be described. At this time, the same contents as the seasoning sauce for chicken ribs containing the above medicine are omitted below to avoid repeated description, but the composition and effect of the seasoning sauce for chicken ribs including the above-mentioned medicines are described below in the manufacturing method of the seasoning sauce for chicken ribs. Of course, the same can be applied.

도 1은 본 발명의 일 실시예에 따른 약재를 포함하는 닭갈비용 양념소스의 제조방법의 순서도이며, 도 1을 참고하면 본 발명의 일 실시예에 따른 닭갈비용 양념소스의 제조방법은, 분쇄 혼합물을 준비하는 단계(S10), 배합 혼합물을 준비하는 단계(S20), 약선즙을 제조하는 단계(S30) 및 약선즙을 추가하는 단계(S40)를 포함한다.1 is a flowchart of a method of manufacturing a seasoning sauce for chicken ribs according to an embodiment of the present invention, and referring to FIG. It includes a step of preparing (S10), a step of preparing a blended mixture (S20), a step of preparing medicinal juice (S30), and a step of adding medicinal juice (S40).

상기 분쇄 혼합물을 준비하는 단계(S10)는, 사과, 양파, 생강 및 마늘과 같이 입자 크기가 큰 재료를 먼저 분쇄하여 혼합하는 단계이다. 이때, 상기 분쇄는 사과, 양파, 생각 및 마늘을 각각 분쇄한 다음 혼합하거나 동시에 분쇄하여 사용할 수 있다. 한편 상기 분쇄는 믹서기에 넣고 회전시켜 입자 크기를 1mm 이하의 퓨레 형태로 잘게 분쇄하는 것이나, 액체 형태로 흐르도록 분쇄하지 않는 것이 바람직하다.Preparing the pulverized mixture (S10) is a step of first pulverizing and mixing materials having large particle sizes such as apples, onions, ginger, and garlic. At this time, the crushing may be used by crushing each apple, onion, thought and garlic, then mixing or crushing at the same time. On the other hand, the pulverization is finely pulverized into a puree form with a particle size of 1 mm or less by rotation in a mixer, but it is preferable not to pulverize to flow in a liquid form.

상기 배합 혼합물을 준비하는 단계(S20)는 상기 분쇄 혼합물을 준비하는 단계(S10)에서 준비된 분쇄 혼합물에 요리술, 간장, 물엿, 고추장, 케첩, 식용유, 정백, 후추, 소금, 오레가노, 넛맥 및 조미료를 넣고 배합하는 단계이다.In the step of preparing the mixture mixture (S20), cooking wine, soy sauce, starch syrup, red pepper paste, ketchup, cooking oil, white rice, pepper, salt, oregano, nutmeg and seasoning are added to the pulverized mixture prepared in the step of preparing the pulverized mixture (S10) This is the step of adding and mixing.

이때, 상기 요리술, 간장, 물엿, 고추장, 케첩, 식용유, 정백, 후추, 소금, 오레가노, 넛맥 및 조미료 외에 개인 기호에 따라 굴소스, 카레가루, 고춧가루, 각종 향신료, 참기름, 들기름 등의 추가 양념을 더 포함할 수 있다.At this time, additional seasonings such as oyster sauce, curry powder, red pepper powder, various spices, sesame oil, perilla oil, etc. may further include.

한편, 약선즙을 제조하는 단계(S30)는 물에 봉령, 건대추 및 건표고버섯을 넣고 중탕으로 졸여서 약선즙을 제조하는 단계이다. 보다 구체적으로는 물 100 중량부에 대하여 봉령 0.2 내지 0.5 중량부, 건대추 0.2 내지 0.5 중량부 및 건표고버섯 0.2 내지 0.5 중량부를 넣고 중탕으로 2 내지 10시간 동안 졸이는 것이다.On the other hand, the step of preparing medicinal juice (S30) is a step of preparing medicinal medicinal juice by putting bongryeong, dried jujube, and dried shiitake mushrooms in water and simmering in hot water. More specifically, 0.2 to 0.5 parts by weight of bongryeong, 0.2 to 0.5 parts by weight of dried jujube, and 0.2 to 0.5 parts by weight of dried shiitake mushrooms are added to 100 parts by weight of water and boiled down in hot water for 2 to 10 hours.

상기 약선즙을 추가하는 단계(S40)는 배합 혼합물에 상기 약선즙을 제조하는 단계(S30)에서 제조한 약선즙을 추가하여 혼합하는 단계이다. 이때, 상기 약선즙 100 중량부에 대하여, 사과는 20 내지 50 중량부, 양파는 20 내지 50 중량부, 요리술은 20 내지 50 중량부, 간장은 20 내지 50 중량부, 물엿은 20 내지 50 중량부, 생강은 1 내지 10 중량부, 마늘은 10 내지 30 중량부, 고추장은 10 내지 30중량부, 케첩은 1 내지 10 중량부, 식용유는 1 내지 10 중량부, 설탕은 1 내지 30 중량부, 후추는 0.01 내지 0.5 중량부, 오레가노는 0.001 내지 0.02 중량부, 넛맥은 0.001 내지 0.02 중량부, 및 조미료는 0.01 내지 0.2 중량부일 수 있다.The step of adding the medicinal juice (S40) is a step of adding and mixing the medicinal juice prepared in the preparing the medicinal juice in the mixing mixture (S30). At this time, with respect to 100 parts by weight of the medicinal juice, 20 to 50 parts by weight of apple, 20 to 50 parts by weight of onion, 20 to 50 parts by weight of cooking wine, 20 to 50 parts by weight of soy sauce, and 20 to 50 parts by weight of starch syrup 1 to 10 parts by weight of ginger, 10 to 30 parts by weight of garlic, 10 to 30 parts by weight of red pepper paste, 1 to 10 parts by weight of ketchup, 1 to 10 parts by weight of cooking oil, 1 to 30 parts by weight of sugar, Black pepper may be 0.01 to 0.5 parts by weight, oregano may be 0.001 to 0.02 parts by weight, nutmeg may be 0.001 to 0.02 parts by weight, and seasoning may be 0.01 to 0.2 parts by weight.

이하, 실시예를 통해 본 발명을 더욱 상술하나 하기 실시예에 의해 본 발명이 제한되지 아니함은 자명하다.Hereinafter, the present invention is further detailed through examples, but it is obvious that the present invention is not limited by the following examples.

제조예 1 약선즙의 제조Preparation Example 1 Preparation of Medicinal Juice

물 600L에 봉령 200g, 대추 100개, 건표고버섯 50개를 넣고 6시간 동안 중탕으로 졸여 약선즙 50L를 제조하였다.200g of Bongryeong, 100 jujubes, and 50 dried shiitake mushrooms were put in 600L of water and simmered in a water bath for 6 hours to prepare 50L of herbal juice.

실시예 1 닭갈비 양념 소스의 제조Example 1 Preparation of Chicken Ribs Seasoning Sauce

사과 15kg, 양파 17kg, 미향 15L, 진간장 13L, 백물엿 16kg, 간 생강 2kg, 간 마늘 6kg, 고추장 8kg, 케찹 3.3kg, 식용유 1.8L, 정백 8kg, 후추 100g, 볶은소금 2kg, 오레가노 5g, 넛맥 6g, 버섯분말 30g, 새우분말 30g을 배합한 후, 제조예 1에서 제조한 약선즙 50L를 첨가하여 닭갈비 양념 소스를 제조하였다.Apple 15kg, onion 17kg, Mihyang 15L, soy sauce 13L, white starch syrup 16kg, minced ginger 2kg, minced garlic 6kg, red pepper paste 8kg, ketchup 3.3kg, cooking oil 1.8L, white rice 8kg, pepper 100g, roasted salt 2kg, oregano 5g, nutmeg 6g After mixing 30 g of mushroom powder and 30 g of shrimp powder, 50 L of medicinal juice prepared in Preparation Example 1 was added to prepare a seasoning sauce for chicken ribs.

비교예 1 약선즙을 포함하지 않는 닭갈비 양념 소스의 제조Comparative Example 1 Preparation of Chicken Ribs Seasoning Sauce Not Containing Medicinal Juice

사과 15kg, 양파 17kg, 미향 15L, 진간장 13L, 백물엿 16kg, 간 생강 2kg, 간 마늘 6kg, 고추장 8kg, 케찹 3.3kg, 식용유 1.8L, 정백 8kg, 후추 100g, 볶은소금 2kg, 오레가노 5g, 넛맥 6g, 버섯분말 30g, 새우분말 30g을 배합하여 닭갈비 양념소스를 제조하였다.Apple 15kg, onion 17kg, Mihyang 15L, soy sauce 13L, white starch syrup 16kg, minced ginger 2kg, minced garlic 6kg, red pepper paste 8kg, ketchup 3.3kg, cooking oil 1.8L, white rice 8kg, pepper 100g, roasted salt 2kg, oregano 5g, nutmeg 6g , 30 g of mushroom powder and 30 g of shrimp powder were mixed to prepare a seasoning sauce for chicken ribs.

제조예 2 닭갈비의 제조Production Example 2 Production of chicken ribs

닭다리살 500g, 양배추 100g, 대파 한 줄, 고구마, 깻잎를 한 입 크기로 썰어 준비한 후, 상기 실시예 1에서 제조된 양념소스 300g을 넣고 골고루 버무려 준비하였다. 이후 달군 펜에 식용유를 두른 후 넣고 익혀서 닭갈비를 제조하였다.500g of chicken thigh meat, 100g of cabbage, one strip of green onion, sweet potato, and sesame leaf were cut into bite-size pieces, and then 300g of the seasoning sauce prepared in Example 1 was added and mixed evenly. Then, after putting cooking oil on the heated pen, it was put in and cooked to prepare chicken ribs.

제조예 3 닭갈비의 제조Preparation Example 3 Preparation of chicken ribs

비교예 1의 양념 소스를 사용한 것을 제외하고는 제조예 2와 동일한 방법으로 닭갈비를 제조하였다.Chicken ribs were prepared in the same manner as in Preparation Example 2, except that the seasoning sauce of Comparative Example 1 was used.

평가예evaluation example

상기 제조예 2 및 제조예 3에 따라 제조된 닭갈비에 대하여, 대한민국 20대 연령의 성인 15명 및 30-40대 연령의 성인 15명을 대상으로, 닭갈비의 육질, 향, 맛 및 기호도에 대한 패널 테스트를 수행하였다.Regarding the dakgalbi prepared according to Preparation Example 2 and Preparation Example 3, 15 adults in their 20s and 15 adults in their 30s and 40s in Korea were evaluated for meat quality, aroma, taste and preference of chicken ribs. A panel test was conducted.

이때, 모든 실험을 블라인드 테스트로 진행하였으며, 그 결과를 하기 표 1 내지 4에 나타낸 평가 기준에 따라 평가하여 시험 결과를 나타내었다. 피험자가 스코어링을 한 결과를 하기 표 5 내지 8에 나타내었다.At this time, all experiments were conducted as a blind test, and the results were evaluated according to the evaluation criteria shown in Tables 1 to 4 to show the test results. The results of scoring by the test subjects are shown in Tables 5 to 8 below.

육질 평가 정도meat quality evaluation 0점0 points 물러서 씹는 맛이 전혀 없다.There is no taste at all when you step back. 1점1 point 연한 편이다.It is rather soft. 2점2 points 연함 정도와 질김 정도가 보통이다.The degree of softness and toughness is normal. 3점3 points 질긴 편이다.It's tough. 4점4 points 질겨서 씹기 힘들다.It is chewy and hard to chew.

향 평가 정도Degree of evaluation of fragrance 0점0 points 고기 누린내가 심하여 먹기 힘들 정도다.The smell of the meat was so strong that it was difficult to eat. 1점1 point 고기 누린내가 나는 편이다.I tend to smell the meat. 2점2 points 고기 누린내가 없는 편이다. I don't like the smell of meat. 3점3 points 고기 누린내가 없다.There is no smell of meat. 4점4 points 고기 누린내가 전혀 없고 약선즙 향이 난다.There is no smell of meat, and it smells like herbal juice.

맛 평가 정도degree of taste 0점0 points 맛이 없다.It's tasteless. 1점1 point 풍미감과 감칠맛을 전혀 느끼지 못했다. I didn't feel any flavor or umami at all. 2점2 points 풍미감과 감칠맛을 느끼지 못했다.I couldn't taste the flavor or the umami. 3점3 points 풍미감과 감칠맛이 느껴졌다. I could feel the flavor and the umami. 4점4 points 맛이 우수하며, 풍미감과 감칠맛이 매우 느껴졌다. The taste was excellent, and the flavor and umami were very felt.

기호도 평가 정도degree of liking 0점0 points 앞으로도 전혀 먹지 않을 것이다. I will not eat at all in the future. 1점1 point 부득이한 상황이라면 조금 먹을 것이다.If it is unavoidable, I will eat a little. 2점2 points 챙겨 먹을 정도는 아니지만 있다면 먹을 것 같다.It's not enough to eat it, but I think I'll eat it if I have it. 3점3 points 일주일에 1회 이상 먹을 수 있다. You can eat more than once a week. 4점4 points 일주일에 3회 이상 먹을 수 있다. You can eat it 3 or more times a week.

육질평가Meat quality evaluation 20대20's 30-40대30-40's 제조예 1Preparation Example 1 제조예 2Preparation Example 2 제조예 1Preparation Example 1 제조예 2Preparation Example 2 피험자
스코어subject
score 1One 22 22 22 22 33 22 22 22 33 22 22 22 22 22 22 22 33 22 33 22 33 22 22 1One 33 1One 33 22 33 22 22 22 33 1One 22 22 22 1One 33 22 22 1One 33 22 33 22 33 22 22 22 22 1One 22 22 22 22 33 22 22 22 22 1One 33 평균average 1.81251.8125 2.56252.5625 1.68751.6875 2.3752.375

향 평가 fragrance evaluation 20대20's 30-40대30-40's 제조예 1Preparation Example 1 제조예 2Preparation Example 2 제조예 1Preparation Example 1 제조예 2Preparation Example 2 피험자
스코어subject
score 44 33 44 33 44 22 44 33 44 33 44 22 44 22 44 22 44 22 44 22 44 22 44 33 44 22 44 22 44 22 44 33 44 33 44 22 44 33 44 33 44 33 44 22 44 22 44 22 44 22 44 33 44 22 33 33 44 22 44 33 44 33 44 22 평균average 44 3.17643.1764 3.93753.9375 2.52.5

맛 평가 taste evaluation 20대20's 30-40대30-40's 제조예 1Preparation Example 1 제조예 2Preparation Example 2 제조예 1Preparation Example 1 제조예 2Preparation Example 2 피험자
스코어subject
score 44 33 44 22 33 33 44 22 44 33 44 33 44 33 44 22 33 33 44 33 33 22 33 22 33 33 44 33 33 22 44 33 44 33 44 22 44 33 33 22 44 33 44 22 33 33 33 33 44 33 44 33 33 22 44 33 44 33 44 22 44 22 44 22 평균average 3.56253.5625 2.752.75 3.81253.8125 2.43752.4375

기호도 평가 Acceptability evaluation 20대20's 30-40대30-40's 제조예 1Preparation Example 1 제조예 2Preparation Example 2 제조예 1Preparation Example 1 제조예 2Preparation Example 2 피험자
스코어subject
score 33 33 33 33 33 22 33 22 33 33 33 33 33 33 22 22 33 33 33 22 33 22 33 22 33 22 33 22 44 22 33 33 33 22 44 22 33 22 44 22 33 22 33 22 44 22 33 22 33 22 33 22 33 22 33 22 33 22 33 33 33 22 33 33 평균average 3.1253.125 2.252.25 3.06253.0625 2.31252.3125

상기 표 5를 참조하면, 본 발명의 실시예에 따라 제조된 닭갈비에 대하여 육질이 연한 편이거나 연함 정도와 질김 정도가 보통이라고 평가하였으나, 약선즙을 포함하지 않는 비교예에 따라 제조된 닭갈비에 대해서는 육질이 길진 편이거나 연함 정도와 질김 정도가 보통이라고 평가하여, 약선즙을 포함하는 경우 연육 효과가 더 뛰어난 것을 확인할 수 있다.Referring to Table 5, the meat quality of the chicken ribs prepared according to the embodiment of the present invention was evaluated to be soft or the degree of tenderness and toughness was normal, but the chicken ribs prepared according to the comparative example that did not contain medicinal juice It was evaluated that the meat quality was long or the degree of tenderness and toughness was normal, and it was confirmed that the meat tenderization effect was more excellent when medicinal juice was included.

표 6을 참조하면, 본 발명의 실시예에 따라 제조된 닭갈비에 대하여 고기 누린내가 전혀 없고 약선즙 향이 난다고 평가하였으나, 약선즙을 포함하지 않는 비교예에 따라 제조된 닭갈비에 대해서는 누린내가 없거나 누린내가 없는 편이라고 평가하여 약선즙 향에 대해 선고하 높은 층에서는 호감을 제공할 수 있을 것을 판단된다.Referring to Table 6, it was evaluated that the chicken ribs prepared according to the embodiment of the present invention had no smell of meat and the smell of medicinal juice, but the chicken ribs prepared according to the comparative example that did not contain medicinal juice had no smell or It is judged that it will be able to provide a favorable feeling in high floors by evaluating the scent of medicinal juice by evaluating it as having no strong smell.

한편 표 7과 8을 참조하면 본 발명의 실시예에 따라 제조된 닭갈비에 대하여 맛이 좋고 풍미감, 감칠맛을 충분히 느낄 수 있어 주 1회 이상 챙겨 먹을 것이라고 답변하여 우수한 맛 및 기호도를 나타내었다.On the other hand, referring to Tables 7 and 8, the taste of the chicken ribs prepared according to the embodiment of the present invention is good, and you can fully feel the flavor and umami, so you can eat it at least once a week, indicating excellent taste and preference.

이상과 같이 본 발명은 비록 한정된 실시예와 도면에 의해 설명되었으나, 본 발명은 상기의 실시예에 한정되는 것은 아니며, 본 발명이 속하는 분야에서 통상의지식을 가진 자라면 이러한 기재로부터 다양한 수정 및 변형이 가능하다.As described above, although the present invention has been described by the limited embodiments and drawings, the present invention is not limited to the above embodiments, and those skilled in the art in the field to which the present invention belongs can make various modifications and variations from these descriptions. this is possible

Claims (6)

사과, 양파, 요리술, 간장, 물엿, 생강, 마늘, 고추장, 케첩, 식용유, 설탕, 후추, 소금, 오레가노, 넛맥, 조미료 및 약선즙을 포함하고,
상기 약선즙은 물 600L에 봉령 200g, 대추 100개, 건표고버섯 50개를 넣고 6시간 동안 중탕으로 졸여서 제조한 것이고,
상기 약선즙 100 중량부에 대하여, 사과는 20 내지 50 중량부, 양파는 20 내지 50 중량부, 요리술은 20 내지 50 중량부, 간장은 20 내지 50 중량부, 물엿은 20 내지 50 중량부, 생강은 1 내지 10 중량부, 마늘은 10 내지 30 중량부, 고추장은 10 내지 30중량부, 케첩은 1 내지 10 중량부, 식용유는 1 내지 10 중량부, 설탕은 1 내지 30 중량부, 후추는 0.01 내지 0.5 중량부, 오레가노는 0.001 내지 0.02 중량부, 넛맥은 0.001 내지 0.02 중량부, 및 조미료는 0.01 내지 0.2 중량부인, 약재를 포함하는 닭갈비용 양념소스.Apple, onion, cooking wine, soy sauce, starch syrup, ginger, garlic, red pepper paste, ketchup, cooking oil, sugar, pepper, salt, oregano, nutmeg, seasoning and medicinal juice,
The yakseon juice is prepared by putting 200g of bongryeong, 100 jujubes, and 50 dried shiitake mushrooms in 600L of water and simmering in a water bath for 6 hours,
With respect to 100 parts by weight of the medicine juice, 20 to 50 parts by weight of apple, 20 to 50 parts by weight of onion, 20 to 50 parts by weight of cooking wine, 20 to 50 parts by weight of soy sauce, 20 to 50 parts by weight of starch syrup, 1 to 10 parts by weight of ginger, 10 to 30 parts by weight of garlic, 10 to 30 parts by weight of red pepper paste, 1 to 10 parts by weight of ketchup, 1 to 10 parts by weight of cooking oil, 1 to 30 parts by weight of sugar, pepper 0.01 to 0.5 parts by weight, 0.001 to 0.02 parts by weight of oregano, 0.001 to 0.02 parts by weight of nutmeg, and 0.01 to 0.2 parts by weight of seasonings. 삭제delete 삭제delete ◈청구항 4은(는) 설정등록료 납부시 포기되었습니다.◈◈Claim 4 was abandoned when the registration fee was paid.◈ 사과, 양파, 생강 및 마늘을 분쇄하고 혼합하여 분쇄 혼합물을 준비하는 단계;
상기 분쇄 혼합물에 요리술, 간장, 물엿, 고추장, 케첩, 식용유, 설탕, 후추, 소금, 오레가노, 넛맥 및 조미료를 넣고 배합하여 배합 혼합물을 준비하는 단계;
물 600L에 봉령 200g, 대추 100개, 건표고버섯 50개를 넣고 6시간 동안 중탕으로 졸여서 약선즙을 제조하는 단계;및
상기 배합 혼합물에 약선즙을 추가하는 단계;를 포함하고,
상기 약선즙 100 중량부에 대하여, 사과는 20 내지 50 중량부, 양파는 20 내지 50 중량부, 요리술은 20 내지 50 중량부, 간장은 20 내지 50 중량부, 물엿은 20 내지 50 중량부, 생강은 1 내지 10 중량부, 마늘은 10 내지 30 중량부, 고추장은 10 내지 30중량부, 케첩은 1 내지 10 중량부, 식용유는 1 내지 10 중량부, 설탕은 1 내지 30 중량부, 후추는 0.01 내지 0.5 중량부, 오레가노는 0.001 내지 0.02 중량부, 넛맥은 0.001 내지 0.02 중량부, 및 조미료는 0.01 내지 0.2 중량부인, 약재를 포함하는 닭갈비용 양념소스의 제조방법.
Preparing a grinding mixture by grinding and mixing apple, onion, ginger and garlic;
Preparing a blended mixture by adding cooking wine, soy sauce, starch syrup, red pepper paste, ketchup, cooking oil, sugar, pepper, salt, oregano, nutmeg and seasonings to the pulverized mixture;
Put 200g of bongryeong, 100 jujubes, and 50 dried shiitake mushrooms in 600L of water and boil them in a water bath for 6 hours to prepare medicinal juice; And
Including; adding medicinal juice to the blending mixture,
With respect to 100 parts by weight of the medicine juice, 20 to 50 parts by weight of apple, 20 to 50 parts by weight of onion, 20 to 50 parts by weight of cooking wine, 20 to 50 parts by weight of soy sauce, 20 to 50 parts by weight of starch syrup, 1 to 10 parts by weight of ginger, 10 to 30 parts by weight of garlic, 10 to 30 parts by weight of red pepper paste, 1 to 10 parts by weight of ketchup, 1 to 10 parts by weight of cooking oil, 1 to 30 parts by weight of sugar, pepper 0.01 to 0.5 parts by weight, 0.001 to 0.02 parts by weight of oregano, 0.001 to 0.02 parts by weight of nutmeg, and 0.01 to 0.2 parts by weight of seasonings.
 삭제delete 삭제delete
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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20000014665A (en) * 1998-08-24 2000-03-15 추극식 Seasoning for meat dish and manufacturing method thereof
KR20050017172A (en) * 2003-08-11 2005-02-22 김관호 A making method of kimchi and the kinchi thereof
KR100766297B1 (en) 2007-05-23 2007-10-12 정철주 Making method of fermented seasoning for chicken rib
KR20160008269A (en) * 2014-07-14 2016-01-22 김우섭 Barbecue sauce and manufacturing method for thereof
KR20170085790A (en) 2016-01-15 2017-07-25 (주)성우식품 Spice Sauce for Chicken Rib and Method for Manufacturing the same

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20000014665A (en) * 1998-08-24 2000-03-15 추극식 Seasoning for meat dish and manufacturing method thereof
KR20050017172A (en) * 2003-08-11 2005-02-22 김관호 A making method of kimchi and the kinchi thereof
KR100766297B1 (en) 2007-05-23 2007-10-12 정철주 Making method of fermented seasoning for chicken rib
KR20160008269A (en) * 2014-07-14 2016-01-22 김우섭 Barbecue sauce and manufacturing method for thereof
KR20170085790A (en) 2016-01-15 2017-07-25 (주)성우식품 Spice Sauce for Chicken Rib and Method for Manufacturing the same

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