KR102576459B1 - Manufacturing method of soy sauce with improving palatability and preservation of pork - Google Patents

Abstract

The present invention relates to a manufacturing method of a soy sauce with improved palatability and preservation of pork and, more specifically, to a manufacturing method of a soy sauce with improved palatability and preservation of pork, which includes: a soy sauce mixture manufacturing step of mixing a dark soy sauce and a soup soy sauce to produce a soy sauce mixture; an additive mixing step of mixing onion juice, apple juice, radish juice, pepper, and beef tallow with the soy sauce mixture prepared through the soy sauce mixture manufacturing step; a heating step of mixing purified water with the mixture prepared through the additive mixing step and heating the mixture with the purified water; and a soy sauce manufacturing step of mixing a soy sauce mixture with the mixture heated through the heating step. The method of manufacturing the soy sauce with improved palatability and preservation of pork provides soy sauce pork which has no unpleasant odor such as smell of fat, has a deep and rich taste, shows excellent preference, and has improved preservation by suppressing rancidity.

Description

Method for manufacturing soy sauce that improves the palatability and preservation of pork {MANUFACTURING METHOD OF SOY SAUCE WITH IMPROVING PALATABILITY AND PRESERVATION OF PORK}

The present invention relates to a method of manufacturing soy sauce sauce that improves the preference and preservation of pork. More specifically, it relates to soy sauce pork that has no unpleasant odor such as a spicy smell, has a deep and rich taste, shows excellent preference, and has improved preservation by suppressing rancidity. This relates to a method of manufacturing soy sauce that improves the palatability and preservation of the pork provided.

In general, when consuming one type of pork selected from pork shoulder, sirloin, tenderloin, pork belly, millet, leg, ribs, neck, galmaegisal or sirloin, people who do not like the unique smell of pork should consume it. There was a problem of reluctance to do so.

Conventionally, in order to solve the above problems, methods of suppressing the smell of pork by removing the smell of herbal medicine ingredients or mixing strong-smelling sauces or spices such as red pepper paste have been mainly used.

However, the method of removing the spicy smell of pork using red pepper paste or spices as described above not only removes the spicy smell, but the taste and aroma are too strong, not only making it impossible to feel the unique umami of pork, but also making it difficult to taste the pork during the cooking process such as over direct fire. There was a problem in that the meat was easily carbonized, making it difficult to cook, and also reducing the degree of preference due to the burnt taste.

Meanwhile, samgyeopsal refers to the wide, flat part of pork from the part where the ribs are removed to the abdomen. It is called samgyeopsal because it has three layers of red meat and fat. It is called samgyeopsal because of its rich nutrition and savory taste. The public enjoys consuming it.

Pork belly contains a lot of fat, so it prevents pneumoconiosis by preventing contamination of the bronchi and lungs, and has a thawing effect by expelling harmful substances such as mercury and lead out of the body. In particular, pork belly is rich in various minerals such as vitamin B group, high-quality protein, potassium, iron, and phosphorus compared to other meats, and is known to prevent iron deficiency anemia due to its high iron content.

Korean Patent Registration No. 10-0557026 (2006.02.23.) Korean Patent Registration No. 10-1266179 (May 14, 2013)

The purpose of the present invention is to provide a method for producing soy sauce sauce that improves the preference and preservation of pork, which can produce soy sauce pork that has no unpleasant odor such as nurin smell, has a deep and rich taste, has excellent palatability, and has improved preservability by suppressing rancidity. It is done.

The purpose of the present invention is a soy sauce mixture manufacturing step of mixing dark soy sauce and soup soy sauce to prepare a soy sauce mixture, and an additive mixing step of mixing onion juice, apple juice, radish juice, pepper, and tallow with the soy sauce mixture prepared through the soy sauce mixture manufacturing step. , a heating step of mixing purified water and heating the mixture prepared through the additive mixing step, and a soy sauce sauce manufacturing step of mixing the soy sauce mixture into the mixture heated through the heating step. It is achieved by making a manufacturing method of improving soy sauce.

According to a preferred feature of the present invention, the soy sauce mixture manufacturing step is performed by mixing 20 to 30 parts by weight of soup soy sauce with 100 parts by weight of dark soy sauce.

According to a more preferred feature of the present invention, the additive mixing step is performed by adding 3 to 20 parts by weight of onion juice, 5 to 15 parts by weight of apple juice, and 20 to 50 parts by weight of radish juice to 100 parts by weight of the soy sauce mixture prepared through the soy sauce mixture manufacturing step. , 0.1 to 2 parts by weight of black pepper and 3 to 5 parts by weight of beef tallow are mixed.

According to a more preferred feature of the present invention, the heating step is performed by mixing 300 to 500 parts by weight of purified water with 100 parts by weight of the mixture prepared through the additive mixing step and heating at a temperature of 90 to 100 ° C. for 20 to 40 minutes. do.

According to an even more preferred feature of the present invention, the soy sauce sauce manufacturing step is performed by mixing 20 to 40 parts by weight of the soy sauce mixture with 100 parts by weight of the mixture heated through the heating step.

According to an even more preferred feature of the present invention, in the soy sauce production step, 5 to 10 parts by weight of aronia freeze-dried powder is added based on 100 parts by weight of the mixture heated through the heating step.

The method for producing soy sauce sauce that improves the preference and preservation of pork according to the present invention shows an excellent preference by showing a deep and rich taste without any unpleasant odor such as odor, and has an excellent effect of providing soy sauce pork with improved preservation by suppressing rancidity. .

Figure 1 is a flowchart showing a method of manufacturing soy sauce that improves the preference and preservation of pork according to the present invention.
Figures 2 and 3 are photographs showing the process of immersing and maturing pork in soy sauce prepared through the present invention.
Figure 4 is a photograph showing the appearance of soy sauce pork prepared with soy sauce that improves the preference and preservation of pork according to the present invention after cooking it.

Below, preferred embodiments of the present invention and the physical properties of each component are described in detail, but are intended to be described in detail so that those skilled in the art can easily practice the invention. This is not meant to limit the technical spirit and scope of the present invention.

The method for producing soy sauce sauce that improves the preference and preservation of pork according to the present invention is a soy sauce mixture manufacturing step (S101) of mixing dark soy sauce and soup soy sauce to produce a soy sauce mixture, and the soy sauce mixture manufacturing step (S101). An additive mixing step (S103) of mixing onion juice, apple juice, radish juice, pepper, and beef tallow with the soy sauce mixture, and a heating step (S105) of mixing purified water with the mixture prepared through the additive mixing step (S103) and heating it. and a soy sauce sauce manufacturing step (S107) of mixing the soy sauce mixture into the mixture heated through the heating step (S105).

The soy sauce mixture manufacturing step (S101) is a step of preparing a soy sauce mixture by mixing dark soy sauce and soup soy sauce, and is preferably performed by mixing 20 to 30 parts by weight of soup soy sauce with 100 parts by weight of dark soy sauce.

As described above, when 20 to 30 parts by weight of soup soy sauce is mixed with 100 parts by weight of dark soy sauce, the saltiness is lowered and the sweetness and umami are improved, providing a soy sauce mixture showing excellent preference. The content of the soup soy sauce is less than 20 parts by weight. In this case, the salinity of the soy sauce mixture is too low and the sweetness is excessively increased, which not only reduces the preference, but also reduces the deterioration inhibition effect of pork, which may reduce the preservation of soy sauce pork, and if the content of the soup soy sauce exceeds 30 parts by weight. If the saltiness of the soy sauce mixture is excessively increased, the degree of preference may be reduced due to the increase in salty taste.

The additive mixing step (S103) is a step of mixing onion juice, apple juice, radish juice, pepper, and tallow with the soy sauce mixture prepared through the soy sauce mixture manufacturing step (S101), and the soy sauce mixture prepared through the soy sauce mixture manufacturing step (S101). It is preferable to mix 3 to 20 parts by weight of onion juice, 5 to 15 parts by weight of apple juice, 20 to 50 parts by weight of radish juice, 0.1 to 2 parts by weight of pepper, and 3 to 5 parts by weight of beef tallow per 100 parts by weight.

The onion juice and radish juice remove unpleasant odors from pork while softening the meat, and the apple juice serves to add acidity and sweetness to the soy sauce being prepared.

In particular, the beef tallow is contained in an amount of 3 to 5 parts by weight compared to 100 parts by weight of the soy sauce mixture, and serves to significantly improve preference by imparting umami and savory flavor to the soy sauce produced.

If the content of tallow is less than 3 parts by weight, the above effect is minimal, and if the content of tallow exceeds 5 parts by weight, the above effect is not significantly improved and the greasy taste is excessively increased, which is undesirable.

The heating step (S105) is a step of mixing purified water with the mixture prepared through the additive mixing step (S103) and heating it. 300 to 500 parts by weight of purified water is added to 100 parts by weight of the mixture prepared through the additive mixing step (S103). It is preferable to mix the parts and heat them at a temperature of 90 to 100°C for 20 to 40 minutes. If the heating step (S105) proceeds through the above process, the beef tallow components are evenly dispersed and the savory taste and umami are improved. In addition, by controlling the viscosity, it is possible to provide a soy sauce sauce in which carbonization is suppressed during the process of cooking pork.

At this time, if the content of the purified water is less than 300 parts by weight, it is undesirable because the salinity of the soy sauce produced is high, the salty taste increases excessively, and the carbonization phenomenon increases excessively during the cooking process of pork. The content of the purified water is 500 parts by weight. If it is exceeded, the salinity of the prepared soy sauce is too low, and the degree of preference may be reduced.

The soy sauce sauce manufacturing step (S107) is a step of mixing the soy sauce mixture with the mixture heated through the heating step (S105), and 20 to 40 parts by weight of the soy sauce mixture is added to 100 parts by weight of the mixture heated through the heating step (S105). It is made by mixing with wealth.

As described above, when 20 to 40 parts by weight of the soy sauce mixture are mixed with 100 parts by weight of the mixture heated through the heating step (S105), sweetness and umami are improved, thereby providing a soy sauce sauce showing excellent preference.

At this time, if the content of the soy sauce mixture is less than 20 parts by weight, the effect is minimal, and if the content of the soy sauce mixture exceeds 40 parts by weight, the effect is not significantly improved and the salinity of the soy sauce increases. Because the saltiness of soy sauce pork increases excessively, preference may decrease.

In addition, in the soy sauce production step (S107), 5 to 10 parts by weight of aronia freeze-dried powder may be added compared to 100 parts by weight of the mixture heated through the heating step (S105). The aronia freeze-dried powder may be added to the pork. It prevents rancidity, suppresses bitter smell, and improves preservation.

At this time, the aronia freeze-dried powder is made by selecting and washing the aronia fruits, quickly freezing the washed aronia fruits at a temperature of -55 to -45 ° C, and storing them at a temperature of 30 to 40 ° C for 40 to 48 hours. After vacuum drying, it is manufactured through the process of grinding the dried aronia. The freeze-dried aronia powder manufactured through the above process has a low moisture content and has an excellent antioxidant effect without significantly affecting the concentration of soy sauce. It not only improves the preservability by suppressing rancidity of pork, but also improves the efficiency of the ripening process in the ripening step (S109), thereby providing soy sauce pork with improved preference because it has no foul odor and has a deep, rich taste. It plays a role.

If the content of the freeze-dried aronia powder is less than 5 parts by weight, the above effect is minimal, and if the content of the freeze-dried aronia powder exceeds 10 parts by weight, the effect is not significantly improved and the unique acidity of aronia is lost. is excessively increased, and the degree of preference may be lowered.

When pork is immersed and aged in the soy sauce produced through the soy sauce manufacturing step (S107) above, the soy sauce is evenly permeated into the pork, which not only improves palatability and preservation, but also provides soy sauce pork with an improved texture. .

At this time, the above process is preferably comprised of immersing 15 to 35 parts by weight of pork in 100 parts by weight of soy sauce prepared through the soy sauce production step (S107) and maturing for 30 to 50 hours at a temperature of 5 to 10 ° C. do.

If the ripening temperature is less than 5℃ or the maturation time is less than 30 hours, the maturation effect of pork is minimal, and if the maturation temperature exceeds 10℃ or the maturation time exceeds 50 hours, the maturation effect of pork is greatly improved. If this is not done, the pork may become rancid or anaerobic fermentation may occur, which is undesirable.

At this time, it is preferable to use the pork with a thickness of 0.5 to 1 centimeter. If the thickness of the pork is less than 0.5 centimeters, the texture of the pork may decrease and the preference may decrease due to the low content of meat juice. If the thickness exceeds 1 cm, it is undesirable because the soy sauce cannot be sufficiently absorbed into the pork.

In addition, it is preferable to use the pork that has been immersed in a coffee solution for 30 to 90 minutes to remove the pork's unique smell and then further soaked in milk for 20 to 40 minutes. The coffee solution is It is preferable to use one prepared by mixing 30 to 40 parts by weight of coffee bean powder with 100 parts by weight of purified water.

Coffee beans contain proteins, polyphenols, and unsaturated fatty acids, and serve to decompose and remove ingredients that cause the unique smell of pork, soften the meat, and provide soy sauce pork with an improved texture. In addition, the fine casein particles contained in the milk can fundamentally suppress the generation of the smell by absorbing and decomposing the smell-generating ingredients remaining in the pork.

Hereinafter, a method for producing a soy sauce sauce that improves the palatability and preservation of pork according to the present invention and the physical properties of soy sauce pork using the soy sauce produced by the method will be described using examples.

<Preparation Example 1> Preparation of soy sauce mixture

A soy sauce mixture was prepared by mixing 25 parts by weight of soup soy sauce with 100 parts by weight of dark soy sauce and stirring for 10 minutes at a speed of 150 rpm.

<Preparation Example 2> Preparation of Aronia lyophilized powder

The selected and washed aronia fruits were quickly frozen at -50°C, vacuum dried at 35°C for 44 hours, and then the dried aronia fruits were pulverized to prepare freeze-dried aronia powder.

<Preparation Example 3> Preparation of soy sauce

100 parts by weight of the soy sauce mixture prepared in Preparation Example 1 was mixed with 12 parts by weight of onion juice, 10 parts by weight of apple juice, 35 parts by weight of radish juice, 1 part by weight of pepper, and 4 parts by weight of beef tallow, and stirred for 10 minutes at a speed of 150 rpm. Prepare a mixture, mix 400 parts by weight of purified water with 100 parts by weight of the prepared mixture, heat at a temperature of 95°C for 30 minutes, and mix 30 parts by weight of the soy sauce mixture prepared through Preparation Example 1 with 100 parts by weight of the heated mixture. And stirred for 10 minutes at a speed of 150 rpm to prepare soy sauce.

<Preparation Example 4> Preparation of soy sauce

Proceed as in Preparation Example 3, but soy sauce was prepared by mixing 4 parts by weight of the freeze-dried aronia powder prepared in Preparation Example 2 with 100 parts by weight of the soy sauce mixture.

<Preparation Example 5> Preparation of pork with the smell removed

Pork belly with a thickness of 0.8 centimeter was soaked in a 15℃ coffee solution (100 parts by weight of purified water mixed with 35 parts by weight of ground coffee powder) for 60 minutes, and then soaked in milk at 15℃ for an additional 30 minutes to remove the smell. Pork was manufactured.

<Comparative Production Example 1> Production of soy sauce

100 parts by weight of dark soy sauce, 12 parts by weight of onion juice, 10 parts by weight of apple juice, 35 parts by weight of radish juice, and 1 part by weight of pepper were mixed and stirred at a speed of 150 rpm for 10 minutes to prepare a mixture, and 400 parts by weight of purified water was added to 100 parts by weight of the prepared mixture. Soy sauce was prepared by mixing parts by weight and heating at a temperature of 95°C for 30 minutes.

<Example 1>

Soy sauce pork belly with excellent palatability and preservability was prepared by immersing 25 parts by weight of pork belly with a thickness of 0.8 centimeters in 100 parts by weight of the soy sauce sauce prepared through Preparation Example 3 and aging it for 40 hours at a temperature of 8°C.

<Example 2>

The same procedure as in Example 1 was carried out, but the soy sauce pork belly with excellent palatability and preservability was prepared by aging for 30 hours at a temperature of 5°C.

<Example 3>

The same procedure as in Example 1 was carried out, but the soy sauce pork belly with excellent palatability and preservability was prepared by aging at a temperature of 10° C. for 50 hours.

<Example 4>

Soy sauce pork belly with excellent palatability and preservation properties was prepared by immersing 25 parts by weight of pork belly with a thickness of 0.8 centimeters in 100 parts by weight of the soy sauce sauce prepared in Preparation Example 4 and aging it for 40 hours at a temperature of 8 ° C.

<Example 5>

The same procedure as in Example 4 was carried out, but the soy sauce pork belly with excellent palatability and preservability was prepared by aging for 30 hours at a temperature of 5°C.

<Example 6>

The same procedure as in Example 4 was carried out, but the soy sauce pork belly with excellent palatability and preservability was prepared by aging for 50 hours at a temperature of 10°C.

<Example 7>

25 parts by weight of pork belly prepared through Preparation Example 5 were immersed in 100 parts by weight of the soy sauce sauce prepared through Preparation Example 4 and aged at a temperature of 8° C. for 40 hours to prepare soy sauce pork belly with excellent palatability and preservation properties.

<Example 8>

The same procedure as in Example 7 was carried out, but the soy sauce pork belly with excellent palatability and preservability was prepared by aging for 30 hours at a temperature of 5°C.

<Example 9>

The same procedure as in Example 7 was carried out, but by aging at a temperature of 10° C. for 50 hours, soy sauce pork belly with excellent palatability and preservation properties was prepared.

<Comparative Example 1>

Soy sauce pork belly was prepared by immersing 25 parts by weight of pork belly with a thickness of 0.8 centimeters in 100 parts by weight of the soy sauce sauce prepared through Comparative Preparation Example 1 and aging it for 20 hours at a temperature of 1°C.

<Comparative Example 2>

Soy sauce pork belly was prepared by immersing 25 parts by weight of pork belly with a thickness of 0.8 centimeters in 100 parts by weight of the soy sauce sauce prepared through Comparative Preparation Example 1 and aging it for 80 hours at a temperature of 20 ° C.

<Comparative Example 3>

Proceed in the same manner as in Example 1, but aged at a temperature of 1 ° C. for 20 hours to prepare soy sauce pork belly.

<Comparative Example 4>

Proceed in the same manner as in Example 1, but aged at a temperature of 20 ° C. for 80 hours to prepare soy sauce pork belly.

The taste, aroma, texture, and overall preference of soy sauce pork belly prepared through Examples 1 to 9 and Comparative Examples 1 to 4 were measured and shown in Table 1 below.

{However, the taste, aroma, texture, and overall preference of soy sauce pork belly were investigated using a 5-point scale method after cooking the prepared soy sauce pork belly over charcoal for 5 minutes and having 50 test subjects consume the cooked soy sauce pork belly. A method of expressing the average value was used.

5 points: very good, 4 points: excellent, 3 points: average, 2 points: bad, 1 point: very bad}

<Table 1>

As shown in Table 1, the soy sauce pork belly prepared through Examples 1 to 9 of the present invention is excellent in taste, aroma, texture and overall preference, and in particular, the soy sauce pork belly prepared through Examples 7 to 9 is coffee water. It can be seen that not only the smell is improved by being immersed in the melt and milk, but also the effect of improving the texture is further improved.

In addition, as shown in Figure 4 below, it can be seen that the surface carbonization of the soy sauce pork belly produced through the present invention does not occur during the heating and cooking process.

The preservation of the soy sauce pork belly prepared in Examples 1 to 9 was measured and shown in Table 2 below.

{However, the preservation of soy sauce pork belly was measured by leaving the manufactured soy sauce pork belly at room temperature for 15 days to determine whether deterioration phenomena such as color change, spoilage odor, and mold growth occurred.

◎: Severe deterioration, ○: Deterioration, △: Minor deterioration, ×: No deterioration}

<Table 2>

As shown in Table 2, the soy sauce pork belly prepared through Examples 1 to 9 of the present invention exhibits excellent preservability at room temperature, and in particular, it can be seen that the soy sauce pork belly prepared through Examples 7 to 9 has the best preservability. there is.

Therefore, the method for producing soy sauce sauce that improves the preference and preservation of pork according to the present invention is a soy sauce sauce that provides soy sauce pork with improved preservation properties by suppressing rancidity, showing excellent preference by showing a deep and rich taste without any unpleasant odor such as nurin smell. provides.

S101 ; Soy sauce mixture manufacturing steps
S103 ; Additive mixing step
S105 ; Heating step
S107 ; Soy sauce manufacturing steps

Claims (6)

A soy sauce mixture manufacturing step of mixing dark soy sauce and soup soy sauce to produce a soy sauce mixture;
An additive mixing step of mixing onion juice, apple juice, radish juice, pepper, and beef tallow with the soy sauce mixture prepared through the soy sauce mixture manufacturing step;
A heating step of mixing purified water with the mixture prepared through the additive mixing step and heating it; and
It consists of a soy sauce sauce production step of mixing 20 to 40 parts by weight of the soy sauce mixture and 5 to 10 parts by weight of aronia freeze-dried powder with 100 parts by weight of the mixture heated through the heating step,
The soy sauce mixture manufacturing step is accomplished by mixing 25 parts by weight of soup soy sauce with 100 parts by weight of dark soy sauce,
In the additive mixing step, 3 to 20 parts by weight of onion juice, 5 to 15 parts by weight of apple juice, 20 to 50 parts by weight of radish juice, 0.1 to 2 parts by weight of pepper, and beef tallow are added to 100 parts by weight of the soy sauce mixture prepared through the soy sauce mixture manufacturing step. A method for producing soy sauce that improves the palatability and preservation of pork, characterized in that it is made by mixing 3 to 5 parts by weight.
delete delete In claim 1,
The heating step is performed by mixing 300 to 500 parts by weight of purified water with 100 parts by weight of the mixture prepared through the additive mixing step and heating at a temperature of 90 to 100 ° C. for 20 to 40 minutes. Manufacturing method of improved soy sauce.
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