KR102579219B1 - Sauce composition for Korean beef ribs and its preparation method - Google Patents
Sauce composition for Korean beef ribs and its preparation method Download PDFInfo
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 30
- 235000015278 beef Nutrition 0.000 title claims abstract description 13
- 239000000203 mixture Substances 0.000 title claims description 7
- 238000002360 preparation method Methods 0.000 title description 7
- 239000000843 powder Substances 0.000 claims abstract description 39
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 23
- 241000219198 Brassica Species 0.000 claims abstract description 20
- 235000003351 Brassica cretica Nutrition 0.000 claims abstract description 20
- 235000003343 Brassica rupestris Nutrition 0.000 claims abstract description 20
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 claims abstract description 20
- 235000010460 mustard Nutrition 0.000 claims abstract description 20
- 238000000034 method Methods 0.000 claims abstract description 8
- 238000010438 heat treatment Methods 0.000 claims abstract description 7
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 9
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- 238000003756 stirring Methods 0.000 claims description 7
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- 229920002472 Starch Polymers 0.000 claims description 5
- 241000209140 Triticum Species 0.000 claims description 5
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- 240000006024 Lactobacillus plantarum Species 0.000 claims description 3
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- 241000121220 Tricholoma matsutake Species 0.000 claims description 3
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- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 2
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Classifications
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
- A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes
-
- 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
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
-
- 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
- A23L27/40—Table salts; Dietetic salt substitutes
-
- 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
- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/31—Mechanical treatment
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
Abstract
한우 양념갈비에 적합한 양념소스 및 이의 제조 방법이 개시된다. 실시예들은 간편하게 밀키트로 제조되어 오래 가열하지 않아도 소스가 잘 배이고 조직감이 부드러운 한우 양념갈비를 제공할 수 있다. 특히 발효 공법을 사용하여 발효 버섯 분말 및 숙성 겨자 분말의 조합을 통해 조직감을 연화시키면서 침투를 높이는 것을 특징으로 한다. 나아가, 발효에 따라 항산화도를 높일 수 있는 효과를 가질 수 있다.A seasoning sauce suitable for Korean beef seasoned ribs and a method for manufacturing the same are disclosed. The embodiments can be easily manufactured as a meal kit to provide Korean beef seasoned ribs with a well-soaked sauce and a soft texture even without long heating. In particular, it is characterized by softening the texture and increasing penetration through a combination of fermented mushroom powder and aged mustard powder using a fermentation method. Furthermore, fermentation can have the effect of increasing antioxidant levels.
Description
아래 실시예들은 한우 갈비용 소스 조성물 및 이의 제조방법 기술에 관한 것이다. The examples below relate to the sauce composition for Korean beef ribs and its manufacturing method technology.
양념갈비는 한국인은 물론 외국인들도 그 특유의 맛으로 인하여 우리나라 전통음식인 김치 및 불고기와 더불어 선호도가 가장 높은 음식 중의 하나이다.Seasoned ribs are one of the most preferred foods among Koreans as well as foreigners due to their unique taste, along with Korean traditional foods such as kimchi and bulgogi.
이러한 양념갈비는 통상 물, 간장, 설탕을 일정비율로 혼합한 후, 배, 양파, 마늘, 생강 등의 재료를 첨가하여 양념액을 제조하고, 이 양념액에 갈비육을 침지시키거나 갈비육과 양념액을 함께 버무려 갈비육에 양념액이 고루 도포되도록 한 후, 양념액이 갈비육에 충분히 흡수될 수 있도록 20시간 이상 숙성시킨 뒤에 이를 후라이팬이나 그릴 등에 구워 조리한다.These seasoned ribs are usually made by mixing water, soy sauce, and sugar in a certain ratio, then adding ingredients such as pears, onions, garlic, and ginger to prepare a seasoning liquid, and then immersing the rib meat in this seasoning liquid or seasoning the rib meat with the seasoning liquid. After mixing the liquid together to evenly apply the seasoning liquid to the rib meat, it is aged for more than 20 hours so that the seasoning liquid can be sufficiently absorbed into the rib meat, and then cooked by grilling it in a frying pan or grill.
그러나 상기와 같은 방법을 통해 조리되는 양념갈비는 양념액이 묻은 갈비육을 20시간 이상 숙성시켜야 하기 때문에 양념액의 도포 후 즉시 조리하는 것이 어렵다.However, it is difficult to cook seasoned ribs cooked through the above method immediately after applying the seasoning liquid because the rib meat coated with the seasoning liquid must be aged for more than 20 hours.
이에 미리 양념액이 묻은 갈비육을 20시간 이상 숙성시킨 뒤 냉장보관하여 양념갈비를 섭취하고자 할 때 꺼내어 조리하고자 하였으나, 상기 양념액에 포함된 물 등으로 인하여 방부제 등이 첨가되지 않으면 양념액이 산화되는 것은 물론, 양념액의 처리 후 일정시간이 지나면 간장 등에 포함된 소금의 강력한 염분작용에 의해 고기가 원형을 유지하지 못하고, 시간이 지날수록 염분의 농도가 높아지므로 가급적 빠른 시간 내에 소비하여야 하는 등 장기보관이 어렵다는 또 다른 문제점이 있었다.Accordingly, an attempt was made to ripen the rib meat with the seasoning liquid in advance for more than 20 hours and then store it in the refrigerator to take it out and cook it when the seasoned ribs were to be consumed. However, due to the water contained in the seasoning liquid, if no preservatives, etc. are added, the seasoning liquid oxidizes. Of course, after a certain period of time after processing the seasoning liquid, the meat cannot maintain its original shape due to the strong salt action of the salt contained in soy sauce, etc., and the salt concentration increases over time, so it must be consumed as soon as possible. Another problem was that long-term storage was difficult.
여기서, 종래의 즉석 양념갈비용 소스에 대한 기술문헌으로 등록특허 10-1051945 호가 개시되었다.Here, Registered Patent No. 10-1051945 was disclosed as technical literature on a conventional sauce for instant seasoned ribs.
그러나 기존의 양념갈비용 소스는 밀키트로 함께 제공되는 한우에 사용되었을 때 소스가 한우에 잘 배지 않거나 아니면 너무 오래 가열되어 조직감이 연하지 않은 경우가 많았다. However, when the existing sauce for seasoned ribs was used on Korean beef provided in a meal kit, the sauce did not absorb well into the Korean beef or was heated for too long, so the texture was not soft in many cases.
본 발명자들은 밀키트로 제공되어 간편하게 조리할 수 있으면서도 소스가 잘 배이고 조직감이 부드러운 양념갈비를 제공할 수 있는 소스를 발견하여 본 발명을 완성하였다.The present inventors completed the present invention by discovering a sauce that can be easily cooked by being provided in a meal kit, while providing seasoned ribs with a well-soaked sauce and a soft texture.
실시예들은 간편하게 밀키트로 제조되어 오래 가열하지 않아도 소스가 잘 배이고 조직감이 부드러운 양념갈비 소스를 제공하는 것을 목적으로 한다.The purpose of the embodiments is to provide a seasoned rib sauce that is easily manufactured as a meal kit, so that the sauce is well absorbed and the texture is soft even without long heating.
상기 과제를 해결하기 위한 하나의 양태로서, 본 발명은 정제수, 간장, 물엿, 마늘, 양파, 밀, 꽃소금, 생강, 설탕, 및 배를 혼합하고 가열하며 교반하여 혼합액을 제조하는 단계; 및 상기 혼합액에 발효 버섯 분말 및 숙성 겨자 분말을 혼합하고 교반한 후 숙성하는 단계를 포함하는, 한우 갈비용 소스의 제조방법을 제공한다.As an aspect for solving the above problem, the present invention includes the steps of mixing purified water, soy sauce, starch syrup, garlic, onion, wheat, salt, ginger, sugar, and pear, heating and stirring to prepare a mixed solution; And it provides a method for producing a sauce for Korean beef ribs, comprising the step of mixing fermented mushroom powder and aged mustard powder with the mixed solution, stirring, and then maturing.
일 실시예에 따르면, 상기 발효 버섯 분말은, 건조된 송이버섯, 팽이버섯, 및 표고버섯을 포함하는 혼합물을 분쇄하고, 상기 분쇄물을 우유에 첨가하고 Lactobacillus plantarum 을 접종하여 35 내지 41℃에서 80 내지 100 시간 발효하여 제조되는 것일 수 있다. According to one embodiment, the fermented mushroom powder is prepared by pulverizing a mixture containing dried pine mushrooms, enoki mushrooms, and shiitake mushrooms, adding the pulverized product to milk, and inoculating Lactobacillus plantarum at 35 to 41° C. It may be manufactured by fermentation for 100 to 100 hours.
일 실시예에 따르면, 상기 숙성 겨자 분말은, 겨자 분말, 설탕, 정제소금, 우유 및 정제수를 40 내지 50 중량부, 4 내지 6 중량부, 0.5 내지 1.5중량부, 8 내지 12 중량부, 및 35 내지 45 중량부의 비율로 혼합 후 가열하고, 30 내지 40℃의 온도 60 내지 80%의 상대습도 조건에서 35 내지 45일간 발효되어 제조되는 것일 수 있다.According to one embodiment, the aged mustard powder contains 40 to 50 parts by weight, 4 to 6 parts by weight, 0.5 to 1.5 parts by weight, 8 to 12 parts by weight, and 35 parts by weight of mustard powder, sugar, refined salt, milk and purified water. It may be produced by mixing at a ratio of from 45 to 45 parts by weight, heating, and fermenting for 35 to 45 days at a temperature of 30 to 40 ° C. and a relative humidity of 60 to 80%.
일 실시예에 따르면, 상기 혼합액은 정제수 90 내지 110 중량부, 간장 27 내지 33 중량부, 물엿 9 내지 11 중량부, 마늘 2.7 내지 3.3 중량부, 양파 2.7 내지 3.3 중량부, 밀 9 내지 11 중량부, 꽃소금 2.7 내지 3.3 중량부, 생강 1.8 내지 2.2중량부, 설탕 9 내지 11 중량부, 및 배 0.9 내지 1.1중량부를 혼합하고 가열하며 15 내지 25분간 교반되어 수득되는 것일 수 있다.According to one embodiment, the mixed solution includes 90 to 110 parts by weight of purified water, 27 to 33 parts by weight of soy sauce, 9 to 11 parts by weight of starch syrup, 2.7 to 3.3 parts by weight of garlic, 2.7 to 3.3 parts by weight of onions, and 9 to 11 parts by weight of wheat. , 2.7 to 3.3 parts by weight of flower salt, 1.8 to 2.2 parts by weight of ginger, 9 to 11 parts by weight of sugar, and 0.9 to 1.1 parts by weight of pears, heated, and stirred for 15 to 25 minutes.
일 실시예에 따르면, 상기 숙성하는 단계는, 상기 소스 혼합액 80 내지 90 중량부, 상기 발효 버섯 분말 10 내지 15중량부, 및 상기 숙성 겨자 분말 2 내지 4 중량부를 혼합하고 교반한 후, 온도 30 내지 40℃ 및 상대습도 60 내지 80% 조건에서 18 내지 30시간 숙성하는 것일 수 있다.According to one embodiment, the aging step includes mixing and stirring 80 to 90 parts by weight of the sauce mixture, 10 to 15 parts by weight of the fermented mushroom powder, and 2 to 4 parts by weight of the aged mustard powder, and then stirring at a temperature of 30 to 30 parts. It may be aged for 18 to 30 hours at 40°C and relative humidity of 60 to 80%.
일실시예에 따른 장치는 하드웨어와 결합되어 상술한 방법들 중 어느 하나의 항의 방법을 실행시키기 위하여 매체에 저장된 컴퓨터 프로그램에 의해 제어될 수 있다.The device according to one embodiment may be combined with hardware and controlled by a computer program stored in a medium to execute any one of the above-described methods.
실시예들은 간편하게 밀키트로 제조되어 오래 가열하지 않아도 소스가 잘 배이고 조직감이 부드러운 한우 양념갈비를 제공할 수 있다. 특히 발효 공법을 사용하여 발효 버섯 분말 및 숙성 겨자 분말의 조합을 통해 조직감을 연화시키면서 침투를 높이는 것을 특징으로 한다. 나아가, 발효에 따라 항산화도를 높일 수 있는 효과를 가질 수 있다.The embodiments can be easily manufactured as a meal kit to provide Korean beef seasoned ribs with a well-soaked sauce and a soft texture even without long heating. In particular, it is characterized by softening the texture and increasing penetration through a combination of fermented mushroom powder and aged mustard powder using a fermentation method. Furthermore, fermentation can have the effect of increasing antioxidant levels.
이하에서, 첨부된 도면을 참조하여 실시예들을 상세하게 설명한다. 그러나, 실시예들에는 다양한 변경이 가해질 수 있어서 특허출원의 권리 범위가 이러한 실시예들에 의해 제한되거나 한정되는 것은 아니다. 실시예들에 대한 모든 변경, 균등물 내지 대체물이 권리 범위에 포함되는 것으로 이해되어야 한다.Hereinafter, embodiments will be described in detail with reference to the attached drawings. However, various changes can be made to the embodiments, so the scope of the patent application is not limited or limited by these embodiments. It should be understood that all changes, equivalents, or substitutes for the embodiments are included in the scope of rights.
실시예들에 대한 특정한 구조적 또는 기능적 설명들은 단지 예시를 위한 목적으로 개시된 것으로서, 다양한 형태로 변경되어 실시될 수 있다. 따라서, 실시예들은 특정한 개시형태로 한정되는 것이 아니며, 본 명세서의 범위는 기술적 사상에 포함되는 변경, 균등물, 또는 대체물을 포함한다.Specific structural or functional descriptions of the embodiments are disclosed for illustrative purposes only and may be modified and implemented in various forms. Accordingly, the embodiments are not limited to the specific disclosed form, and the scope of the present specification includes changes, equivalents, or substitutes included in the technical spirit.
제1 또는 제2 등의 용어를 다양한 구성요소들을 설명하는데 사용될 수 있지만, 이런 용어들은 하나의 구성요소를 다른 구성요소로부터 구별하는 목적으로만 해석되어야 한다. 예를 들어, 제1 구성요소는 제2 구성요소로 명명될 수 있고, 유사하게 제2 구성요소는 제1 구성요소로도 명명될 수 있다.Terms such as first or second may be used to describe various components, but these terms should be interpreted only for the purpose of distinguishing one component from another component. For example, a first component may be named a second component, and similarly, the second component may also be named a first component.
어떤 구성요소가 다른 구성요소에 "연결되어" 있다고 언급된 때에는, 그 다른 구성요소에 직접적으로 연결되어 있거나 또는 접속되어 있을 수도 있지만, 중간에 다른 구성요소가 존재할 수도 있다고 이해되어야 할 것이다.When a component is referred to as being “connected” to another component, it should be understood that it may be directly connected or connected to the other component, but that other components may exist in between.
실시예에서 사용한 용어는 단지 설명을 목적으로 사용된 것으로, 한정하려는 의도로 해석되어서는 안된다. 단수의 표현은 문맥상 명백하게 다르게 뜻하지 않는 한, 복수의 표현을 포함한다. 본 명세서에서, "포함하다" 또는 "가지다" 등의 용어는 명세서 상에 기재된 특징, 숫자, 단계, 동작, 구성요소, 부품 또는 이들을 조합한 것이 존재함을 지정하려는 것이지, 하나 또는 그 이상의 다른 특징들이나 숫자, 단계, 동작, 구성요소, 부품 또는 이들을 조합한 것들의 존재 또는 부가 가능성을 미리 배제하지 않는 것으로 이해되어야 한다.The terms used in the examples are for descriptive purposes only and should not be construed as limiting. Singular expressions include plural expressions unless the context clearly dictates otherwise. In this specification, terms such as “comprise” or “have” are intended to designate the presence of features, numbers, steps, operations, components, parts, or combinations thereof described in the specification, but are not intended to indicate the presence of one or more other features. It should be understood that this does not exclude in advance the possibility of the existence or addition of elements, numbers, steps, operations, components, parts, or combinations thereof.
다르게 정의되지 않는 한, 기술적이거나 과학적인 용어를 포함해서 여기서 사용되는 모든 용어들은 실시예가 속하는 기술 분야에서 통상의 지식을 가진 자에 의해 일반적으로 이해되는 것과 동일한 의미를 가지고 있다. 일반적으로 사용되는 사전에 정의되어 있는 것과 같은 용어들은 관련 기술의 문맥 상 가지는 의미와 일치하는 의미를 가지는 것으로 해석되어야 하며, 본 출원에서 명백하게 정의하지 않는 한, 이상적이거나 과도하게 형식적인 의미로 해석되지 않는다.Unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as generally understood by a person of ordinary skill in the technical field to which the embodiments belong. Terms defined in commonly used dictionaries should be interpreted as having a meaning consistent with the meaning in the context of the related technology, and unless explicitly defined in the present application, should not be interpreted in an ideal or excessively formal sense. No.
본 발명의 이점 및 특징, 그리고 그것들을 달성하는 방법은 첨부되는 도면과 함께 상세하게 후술되어 있는 실시예들을 참조하면 명확해질 것이다. 그러나 본 발명은 이하에서 개시되는 실시예들에 한정되는 것이 아니라 서로 다른 다양한 형태로 구현될 것이며, 단지 본 실시예들은 본 발명의 개시가 완전하도록 하며, 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자에게 발명의 범주를 완전하게 알려주기 위해 제공되는 것이며, 본 발명은 청구항의 범주에 의해 정의될 뿐이다.The advantages and features of the present invention and methods for achieving them will become clear by referring to the embodiments described in detail below along with the accompanying drawings. However, the present invention is not limited to the embodiments disclosed below and will be implemented in various different forms. The present embodiments only serve to ensure that the disclosure of the present invention is complete and that common knowledge in the technical field to which the present invention pertains is not limited. It is provided to fully inform those who have the scope of the invention, and the present invention is only defined by the scope of the claims.
본 발명의 실시예들에서, 별도로 다르게 정의되지 않는 한, 기술적이거나 과학적인 용어를 포함해서 여기서 사용되는 모든 용어들은 본 발명이 속하는 기술 분야에서 통상의 지식을 가진 자에 의해 일반적으로 이해되는 것과 동일한 의미를 가지고 있다. 일반적으로 사용되는 사전에 정의되어 있는 것과 같은 용어들은 관련 기술의 문맥 상 가지는 의미와 일치하는 의미를 가지는 것으로 해석되어야 하며, 본 발명의 실시예에서 명백하게 정의하지 않는 한, 이상적이거나 과도하게 형식적인 의미로 해석되지 않는다.In the embodiments of the present invention, unless otherwise defined, all terms used herein, including technical or scientific terms, are the same as those commonly understood by a person of ordinary skill in the technical field to which the present invention pertains. It has meaning. Terms defined in commonly used dictionaries should be interpreted as having a meaning consistent with the meaning in the context of the related technology, and unless clearly defined in the embodiments of the present invention, have an ideal or excessively formal meaning. It is not interpreted as
본 발명의 실시예를 설명하기 위한 도면에 개시된 형상, 크기, 비율, 각도, 개수 등은 예시적인 것이므로 본 발명이 도시된 사항에 한정되는 것은 아니다. 또한, 본 발명을 설명함에 있어서, 관련된 공지 기술에 대한 구체적인 설명이 본 발명의 요지를 불필요하게 흐릴 수 있다고 판단되는 경우 그 상세한 설명은 생략한다. 본 명세서 상에서 언급된 '포함한다', '갖는다', '이루어진다' 등이 사용되는 경우 '~만'이 사용되지 않는 이상 다른 부분이 추가될 수 있다. 구성 요소를 단수로 표현한 경우에 특별히 명시적인 기재 사항이 없는 한 복수를 포함하는 경우를 포함한다.The shapes, sizes, proportions, angles, numbers, etc. disclosed in the drawings for explaining embodiments of the present invention are illustrative, and the present invention is not limited to the matters shown. Additionally, in describing the present invention, if it is determined that a detailed description of related known technologies may unnecessarily obscure the gist of the present invention, the detailed description will be omitted. When 'includes', 'has', 'consists of', etc. mentioned in this specification are used, other parts may be added unless 'only' is used. When a component is expressed in the singular, the plural is included unless specifically stated otherwise.
구성 요소를 해석함에 있어서, 별도의 명시적 기재가 없더라도 오차 범위를 포함하는 것으로 해석한다.When interpreting a component, it is interpreted to include the margin of error even if there is no separate explicit description.
도면에서 나타난 각 구성의 크기 및 두께는 설명의 편의를 위해 도시된 것이며, 본 발명이 도시된 구성의 크기 및 두께에 반드시 한정되는 것은 아니다.The size and thickness of each component shown in the drawings are shown for convenience of explanation, and the present invention is not necessarily limited to the size and thickness of the components shown.
본 발명의 여러 실시예들의 각각 특징들이 부분적으로 또는 전체적으로 서로 결합 또는 조합 가능하며, 당업자가 충분히 이해할 수 있듯이 기술적으로 다양한 연동 및 구동이 가능하며, 각 실시예들이 서로에 대하여 독립적으로 실시 가능할 수도 있고 연관 관계로 함께 실시 가능할 수도 있다.Each feature of the various embodiments of the present invention can be partially or fully combined or combined with each other, and as can be fully understood by those skilled in the art, various technical interconnections and operations are possible, and each embodiment may be implemented independently of each other. It may be possible to conduct them together due to a related relationship.
이하, 구체적인 실시예와 비교예를 통하여 본 발명의 구성 및 그에 따른 효과를 보다 상세히 설명하고자 한다. 그러나, 본 실시예는 본 발명을 보다 구체적으로 설명하기 위한 것이며, 본 발명의 범위가 이들 실시예에 한정되는 것은 아니다.Hereinafter, the configuration of the present invention and its effects will be described in more detail through specific examples and comparative examples. However, these examples are for illustrating the present invention in more detail, and the scope of the present invention is not limited to these examples.
실시예 1. 한우 양념갈비에 적합한 소스의 제조Example 1. Preparation of a sauce suitable for Korean beef seasoned ribs
(1) 발효 버섯 분말의 제조(1) Production of fermented mushroom powder
송이버섯, 팽이버섯, 및 표고버섯의 표면을 세척한 후 건조실에서 건조하여 수분 함유량이 10% 이하가 되도록 건조하였다. 상기 건조된 버섯 세 종류를 각각 동일한 중량만큼 분쇄기에 투입하여 분쇄하였다. 약 20 메쉬크기가 되도록 분말 가공하였다. After washing the surfaces of pine mushrooms, enoki mushrooms, and shiitake mushrooms, they were dried in a drying room so that the moisture content was less than 10%. The same weight of each of the three types of dried mushrooms was put into a grinder and pulverized. The powder was processed to obtain a mesh size of approximately 20.
우유 100 중량부에 유산균 (Lactobacillus plantarum) 스타터 1 중량부 및 상기 분말 10 중량부를 접종하고 38℃의 온도에서 96시간 발효시켰다. 관능적 측면에서는 기존 버섯의 구수한 맛에 유산균 발효에 의한 새콤하고 시원한 맛이 가미되어 독특한 발효 버섯의 맛을 느낄 수 있었다. 상기 발효물을 -20℃이하에서 3시간 급속동결을 통해 동결건조시켰다. 상기 동결건조 후 분쇄하여 40 메쉬크기가 되도록 하고 건조기에 투입하고 열풍으로 일정시간 건조하여 함수율을 3 중량%로 형성하였다.1 part by weight of lactic acid bacteria ( Lactobacillus plantarum ) starter and 10 parts by weight of the above powder were inoculated into 100 parts by weight of milk and fermented for 96 hours at a temperature of 38°C. From a sensory perspective, the savory taste of existing mushrooms was combined with the sour and cool taste of lactic acid bacteria fermentation, giving a unique taste of fermented mushrooms. The fermented product was freeze-dried by rapid freezing for 3 hours at -20°C or lower. After freeze-drying, it was pulverized to a 40 mesh size, placed in a dryer, and dried with hot air for a certain period of time to form a moisture content of 3% by weight.
(2) 숙성 겨자 분말의 제조(2) Preparation of aged mustard powder
시판되는 겨자 분말, 설탕, 정제소금, 우유 및 정제수를45 중량부, 5 중량부, 1중량부, 10 중량부, 및 39 중량부의 비율로 혼합하였다. 100℃로 끓여 20분간 가열하고 이후 온도 35℃습도 70% 조건에서 40일 동안 숙성을 진행하였다. 이후 75℃의 온도에서 4시간 동안 고온 열풍 건조하고 분쇄하여 40 메쉬크기가 되도록 하고 함수율을 3 중량%로 형성하였다.Commercially available mustard powder, sugar, refined salt, milk, and purified water were mixed in ratios of 45 parts by weight, 5 parts by weight, 1 part by weight, 10 parts by weight, and 39 parts by weight. It was boiled at 100°C and heated for 20 minutes, and then aged for 40 days at a temperature of 35°C and humidity of 70%. Afterwards, it was dried with high-temperature hot air for 4 hours at a temperature of 75°C and pulverized to obtain a 40 mesh size and have a moisture content of 3% by weight.
(3) 소스 혼합액의 제조(3) Preparation of sauce mixture
정제수 100 중량부, 간장 30 중량부, 물엿 10 중량부, 마늘 3 중량부, 양파 3 중량부, 밀 10 중량부, 꽃소금 3 중량부, 생강 2중량부, 설탕 10 중량부, 및 배 1중량부를 혼합하고 가열하며 20분간 교반하였다.100 parts by weight of purified water, 30 parts by weight of soy sauce, 10 parts by weight of starch syrup, 3 parts by weight of garlic, 3 parts by weight of onion, 10 parts by weight of wheat, 3 parts by weight of flower salt, 2 parts by weight of ginger, 10 parts by weight of sugar, and 1 part by weight of pear. Mixed, heated and stirred for 20 minutes.
(4) 한우 양념갈비용 소스의 제조(4) Manufacturing of sauce for seasoned Korean beef ribs
상기 소스 혼합액 85 중량부, 상기 발효 버섯 분말 12중량부, 및 상기 숙성 겨자 분말 3 중량부를 혼합하고 교반하였다. 이후 온도 35℃습도 70% 조건에서 24시간 숙성하여 소스를 완성한다.85 parts by weight of the sauce mixture, 12 parts by weight of the fermented mushroom powder, and 3 parts by weight of the aged mustard powder were mixed and stirred. Afterwards, the sauce is completed by maturing for 24 hours at a temperature of 35℃ and humidity of 70%.
비교예 1 내지 3Comparative Examples 1 to 3
비교예 1은 실시예 1에서 발효 버섯 분말 대신 일반 버섯 분말을 사용한 경우이다.Comparative Example 1 is a case where regular mushroom powder was used instead of the fermented mushroom powder in Example 1.
비교예 2는 실시예 1에서 숙성 겨자 분말 대신 일반 겨자 분말을 사용한 경우이다.Comparative Example 2 is a case where regular mustard powder was used instead of aged mustard powder in Example 1.
비교예 3은 실시예 1에서 발효 버섯 분말 대신 일반 버섯 분말을 사용하며, 동시에 숙성 겨자 분말 대신 일반 겨자 분말을 사용한 경우이다.Comparative Example 3 is a case where regular mushroom powder was used instead of the fermented mushroom powder in Example 1, and at the same time, regular mustard powder was used instead of aged mustard powder.
실험예 1. 양념갈비 소스의 항산화도 측정Experimental Example 1. Measurement of antioxidant level of seasoned rib sauce
제조된 갈비 소스의 항산화활성을 측정하여 그 결과를 표 1에 나타내었다.The antioxidant activity of the prepared rib sauce was measured and the results are shown in Table 1.
측정방법은 소스 시료 1mL와 0.2mM DPPH(1,1-diphenyl-2-picrylhydrazyl) 용액 1㎖를 혼합한 후, 암소에서 30분간 방치한 후, 517㎚에서 흡광도 측정장비(THERMO, GENESIS 10-S)를 사용하여 흡광도를 측정하였다. 실험 대조구로는 L-Ascorbic aicd (1㎍/㎖) 1mL을 사용하였으며, 전자공여능은 시료용액의 첨가구와 무첨가구의 흡광도 감소율로 나타내었다.The measurement method is to mix 1 mL of source sample with 1 mL of 0.2mM DPPH (1,1-diphenyl-2-picrylhydrazyl) solution, leave in the dark for 30 minutes, and measure absorbance at 517 nm with an absorbance measuring device (THERMO, GENESIS 10-S). ) was used to measure the absorbance. As an experimental control, 1 mL of L-Ascorbic aicd (1㎍/㎖) was used, and the electron donating ability was expressed as the rate of decrease in absorbance of the sample solution with and without addition.
이와 같이 발효 버섯 분말 및 숙성 겨자 분말을 사용한 실시예 1에서 일반 버섯 분말 및/또는 일반 겨자 분말을 사용한 경우와 비교하여 현저하게 우수한 항산화 효과가 나타남을 확인할 수 있다.In this way, it can be seen that in Example 1 using fermented mushroom powder and aged mustard powder, a significantly superior antioxidant effect was observed compared to the case where normal mushroom powder and/or normal mustard powder was used.
제조예 1. 양념갈비의 제조Production Example 1. Production of seasoned ribs
실시예 1에서 제조한 양념 갈비 소스를, -2℃에서 5일간 숙성시킨 한우 갈비육에 도포한 뒤, 그릴에 구워 양념 갈비를 조리하였다. 필요에 따라 야채를 함께 넣을 수 있으나, 실험을 위해서 생략하였다.The seasoned rib sauce prepared in Example 1 was applied to Korean beef ribs aged at -2°C for 5 days, and then grilled to cook the seasoned ribs. Vegetables can be added if necessary, but were omitted for the purpose of the experiment.
실험예 2. 제조된 양념갈비의 물성Experimental Example 2. Physical properties of prepared seasoned ribs
실시예 1, 비교예 1 내지 3의 소스를 제조예 1의 방식으로 하여 한우 양념갈비를 제조하였다. 갈비의 중심온도가 75℃까지 되도록 가열한 후 30분간 방냉하여 크기를 2.0 ×2.0 ×1.5 cm로 절단하여 수분함량, 염도 및 pH를 측정하였다. Seasoned Korean beef ribs were prepared using the sauces of Example 1 and Comparative Examples 1 to 3 in the manner of Preparation Example 1. The ribs were heated to a core temperature of 75°C, cooled for 30 minutes, cut into 2.0 × 2.0 × 1.5 cm, and moisture content, salinity, and pH were measured.
이와 같이, 실시예 1에서 양념이 많이 배면서도 수분 함량이 높아짐을 알 수 있었다. 비교예는 상대적으로 양념이 많이 배지 않고 수분함량이 높지 않음을 알 수 있었고, 특히 발효 버섯 분말 및 숙성 겨자 분말을 사용함에 따른 상승적인 효과가 나타났다.In this way, in Example 1, it was found that the moisture content increased while a lot of the seasoning was absorbed. In the comparative example, it was found that the seasoning was not relatively high and the moisture content was not high, and in particular, a synergistic effect was observed due to the use of fermented mushroom powder and aged mustard powder.
실험예 3. 제조된 양념갈비 속 갈비의 조직감Experimental Example 3. Texture of ribs in prepared seasoned ribs
실시예 1, 비교예 1 내지 3의 소스를 제조예 1의 방식으로 하여 양념 갈비를 제조하였다. 갈비의 중심온도가 75℃까지 되도록 가열한 후 30분간 방냉하여 크기를 2.0 ×2.0 ×1.5 cm로 절단하여 조직감을 측정하였다. Seasoned ribs were prepared using the sauces of Example 1 and Comparative Examples 1 to 3 in the manner of Preparation Example 1. The ribs were heated to a core temperature of 75°C, cooled for 30 minutes, cut into 2.0 × 2.0 × 1.5 cm, and texture was measured.
조직감 측정은 Texture analyzer(TA-XT2i, Stable Micro systems, England)의 1.7 cm cylinder probe를 이용하여 TPA(Texture profile analysis)를 시행하였다. 분석조건은 head speed 2.0 mm/sec, Strain 50%로 설정하였다.To measure texture, TPA (Texture profile analysis) was performed using a 1.7 cm cylinder probe of a Texture analyzer (TA-XT2i, Stable Micro systems, England). Analysis conditions were set to head speed 2.0 mm/sec and strain 50%.
경도는 식품의 형태를 변형시키는데 필요한 힘으로써, 실시예 1이 가장 연한 것으로 나타났다. 씹힘성은 고체식품을 삼킬 수 있을 때까지 씹는데 필요한 에너지를 말하며, 검성은 반고체 식품을 삼킬 수 있을 때까지 씹는데 필요한 힘이다. 모두 실시예 1에서 낮게 나타나 먹기 좋은 식감을 갖는 것을 알 수 있다.Hardness is the force required to change the shape of food, and Example 1 was found to be the softest. Chewability refers to the energy required to chew solid foods until they can be swallowed, and chewability refers to the energy required to chew semi-solid foods until they can be swallowed. It can be seen that they all appear low in Example 1 and have a pleasant texture to eat.
실험예 4. 관능평가Experimental Example 4. Sensory evaluation
실시예 1의 소스를 시판되는 소스와 함께 비교하고자 하였다. 이들 소스로 제조예 1의 방법으로 갈비를 조하였다. 선발된 전문 평가요원 30명에게 각 시료마다 무작위로 번호를 주고 9점 척도법으로 각각 평가하게 하였다. 외관(1=매우 나쁘다, 9=매우좋다), 육색(1=매우 나쁘다, 9=매우좋다), 풍미(1=매우 나쁘다, 9=매우 좋다), 다즙성(1=매우나쁘다, 9=매우좋다), 조직감(연도정도:1=매우 퍽퍽하다, 9=매우 부드럽다), 조직감(기호도:1=매우나쁘다, 9=매우 좋다) 및 종합적인 기호도(1=매우 나쁘다, 9=매우좋다)에 대하여 평가하였다.We attempted to compare the sauce of Example 1 with a commercially available sauce. Galbi was prepared using these sauces using the method of Preparation Example 1. Each sample was randomly assigned a number to 30 selected professional evaluators and were asked to evaluate each sample using a 9-point scale. Appearance (1=very bad, 9=very good), meat color (1=very bad, 9=very good), flavor (1=very bad, 9=very good), juiciness (1=very bad, 9=very good) ), texture (degree: 1 = very dry, 9 = very soft), texture (preference: 1 = very bad, 9 = very good), and overall preference (1 = very bad, 9 = very good). evaluated.
이상과 같이 실시예 1과 시판소스를 이용하여 동일한 방식으로 제조하였을 때 풍미, 다즙성, 조직감 측면에서 실시예 1이 우수한 것임을 알 수 있었다.As described above, when prepared in the same manner as Example 1 using a commercially available sauce, it was found that Example 1 was superior in terms of flavor, juiciness, and texture.
Claims (3)
상기 혼합액에 발효 버섯 분말 및 숙성 겨자 분말을 혼합하고 교반한 후 숙성하는 단계로서,
상기 발효 버섯 분말은,
건조된 송이버섯, 팽이버섯, 및 표고버섯을 포함하는 혼합물을 분쇄하고, 상기 분쇄물을 우유에 첨가하고 Lactobacillus plantarum 을 접종하여 35 내지 41℃에서 80 내지 100 시간 발효하여 제조되는 것이고,
상기 숙성 겨자 분말은,
겨자 분말, 설탕, 정제소금, 우유 및 정제수를 40 내지 50 중량부, 4 내지 6 중량부, 0.5 내지 1.5중량부, 8 내지 12 중량부, 및 35 내지 45 중량부의 비율로 혼합 후 가열하고, 30 내지 40℃의 온도 60 내지 80%의 상대습도 조건에서 35 내지 45일간 숙성되어 제조되는 것이고,
상기 숙성하는 단계는, 상기 혼합액 80 내지 90 중량부, 상기 발효 버섯 분말 10 내지 15중량부, 및 상기 숙성 겨자 분말 2 내지 4 중량부를 혼합하고 교반한 후, 온도 30 내지 40℃ 및 상대습도 60 내지 80% 조건에서 18 내지 30시간 숙성하는 것인 단계를 포함하는, 한우 갈비용 소스의 제조방법.
A step of mixing, heating, and stirring purified water, soy sauce, starch syrup, garlic, onion, wheat, fine salt, ginger, sugar, and pear to prepare a mixed solution, wherein the mixed solution contains 90 to 110 parts by weight of purified water and 27 to 33 parts by weight of soy sauce. , 9 to 11 parts by weight of starch syrup, 2.7 to 3.3 parts by weight of garlic, 2.7 to 3.3 parts by weight of onion, 9 to 11 parts by weight of wheat, 2.7 to 3.3 parts by weight of flower salt, 1.8 to 2.2 parts by weight of ginger, 9 to 11 parts by weight of sugar, and mixing 0.9 to 1.1 parts by weight of pear, heating and stirring for 15 to 25 minutes; and
A step of mixing fermented mushroom powder and aged mustard powder with the mixed solution, stirring, and then maturing,
The fermented mushroom powder is,
It is manufactured by pulverizing a mixture containing dried pine mushrooms, enoki mushrooms, and shiitake mushrooms, adding the pulverized product to milk, inoculating Lactobacillus plantarum, and fermenting at 35 to 41°C for 80 to 100 hours,
The aged mustard powder,
Mustard powder, sugar, refined salt, milk, and purified water are mixed in a ratio of 40 to 50 parts by weight, 4 to 6 parts by weight, 0.5 to 1.5 parts by weight, 8 to 12 parts by weight, and 35 to 45 parts by weight, and then heated. It is manufactured by aging for 35 to 45 days at a temperature of 40°C and a relative humidity of 60 to 80%,
In the aging step, 80 to 90 parts by weight of the mixed solution, 10 to 15 parts by weight of the fermented mushroom powder, and 2 to 4 parts by weight of the aged mustard powder are mixed and stirred, and then incubated at a temperature of 30 to 40 ° C. and a relative humidity of 60 to 60. A method of producing a sauce for Korean beef ribs, comprising the step of maturing for 18 to 30 hours at 80% conditions.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20100030787A (en) * | 2008-09-11 | 2010-03-19 | 주식회사 마세다린 | Sauce composition for cooking chicken and manufacturing method therefor |
| KR20170065316A (en) * | 2015-12-03 | 2017-06-13 | 김정배 | Marinated Blue Crab with Soybean Sauce and the process of manufacture that shiitake mushroom and enzyme are included |
| KR20180022238A (en) * | 2016-08-23 | 2018-03-06 | 주식회사 음식점닥터 | Method for preparing spiced rib sauce |
| KR101857987B1 (en) * | 2017-08-09 | 2018-05-15 | 반햇소 영농조합법인 | Process for preparing tteokgalbi with domestic agricultural products |
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| KR20100030787A (en) * | 2008-09-11 | 2010-03-19 | 주식회사 마세다린 | Sauce composition for cooking chicken and manufacturing method therefor |
| KR20170065316A (en) * | 2015-12-03 | 2017-06-13 | 김정배 | Marinated Blue Crab with Soybean Sauce and the process of manufacture that shiitake mushroom and enzyme are included |
| KR20180022238A (en) * | 2016-08-23 | 2018-03-06 | 주식회사 음식점닥터 | Method for preparing spiced rib sauce |
| KR101857987B1 (en) * | 2017-08-09 | 2018-05-15 | 반햇소 영농조합법인 | Process for preparing tteokgalbi with domestic agricultural products |
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