KR102620682B1 - Manufacturing method of wosintang sauce and wosintang sauce made by the same that - Google Patents

Abstract

The present invention involves the process of immersing beef bone in soybean curd and then washing it; A process of making broth for initial boiling by adding 5 to 10 parts by weight of gondre, 5 to 8 parts by weight of sumac tree bark, and 10 to 15 parts by weight of burdock to 100 parts by weight of water; A process of adding 30 to 40 parts by weight of beef bone to 100 parts by weight of the broth for preliminary boiling, boiling it, and then washing with water; The process of making bone broth by adding 30 to 40 parts by weight of beef bone to 100 parts by weight of water and boiling it; A process of concentrating the bone broth and then freeze-drying it to make bone broth powder; For 100 parts by weight of bone broth powder, 110-120 parts by weight of red pepper powder, 17-19 parts by weight of Cheongyang red pepper powder, 8-10 parts by weight of black pepper powder, 2-3 parts by weight of salt, 50-55 parts by weight of ground garlic, 18-18 parts by weight of ground ginger. Process of making the first sauce by mixing 20 parts by weight, 32 to 36 parts by weight of grated onion, 25 to 27 parts by weight of finely chopped green onion, 15 to 18 parts by weight of grated radish, and 120 to 135 parts by weight of red pepper seed oil; Preparation process by heating beef tallow to 95~100℃; A process of making a secondary sauce by mixing 4 to 6 parts by weight of heated beef tallow with 100 parts by weight of the primary sauce; and a process of maturing the secondary sauce at room temperature and then maturing it at refrigerated temperature. It relates to a method for producing Wooshintang sauce and the Wooshintang sauce produced thereby.

Description

Woosintang sauce manufacturing method and wosintang sauce manufactured thereby {Manufacturing method of wosintang sauce and wosintang sauce made by the same that}

The present invention relates to a method for producing Woosintang sauce and a Woosintang sauce produced thereby. More specifically, it relates to a method for producing a new Woosintang sauce and a new Woosintang sauce produced thereby that can easily cook a good-flavored Woosintang. It's about Wooshintang sauce.

Beef is a representative meat along with pork and chicken, and is highly nutritious as it contains high-quality animal protein and vitamins A, B ₁ , and B ₂ . This type of beef is not only cooked in bulgogi, steak, etc., but also in soups and stews.

Meanwhile, Woosin-tang (牛辛湯) is a dish using beef. It is a spicy beef stew made by boiling ribs, brisket, various vegetables and mushrooms in spicy beef broth, and is a nutritious health food. Unlike clear soup dishes such as galbitang or seolleongtang, Wooshintang is a menu item that many people like because it has a spicy soup taste.

However, as the standard of living improves, consumers' tastes become more luxurious and more demanding, so the conventional Wooshintang is somewhat insufficient to capture the tastes of consumers. Therefore, a new way to cook Wooshintang with good flavor is required to capture the tastes and tastes of consumers.

Republic of Korea Patent No. 10-0881949 (January 29, 2009) Republic of Korea Patent Publication No. 10-2021-0071665 (2021. 06. 16.) Republic of Korea Patent Publication No. 10-2023-0007703 (2023. 01. 13.)

The present invention will be proposed in light of the above problems, including a method for producing a new Woosintang sauce with good taste and a new Woosintang sauce produced thereby that allows anyone to easily cook Woosintang, which has a good flavor and is highly preferred by consumers. is to provide.

According to a feature of the present invention, the process of soaking beef bone in soybean curd for 2 to 3 hours and then washing it; A process of making broth for preliminary boiling by adding 5 to 10 parts by weight of scallop, 5 to 8 parts by weight of sumac bark, and 10 to 15 parts by weight of burdock to 100 parts by weight of water and boiling for 40 to 60 minutes, then separating only the liquid portion; A process of immersing the soybean curd in 100 parts by weight of the broth for preliminary boiling, then adding 30 to 40 parts by weight of washed beef bone and boiling it for 10 to 20 minutes to first boil the beef bone; The process of washing pre-boiled beef bone with water; A process of making bone broth by adding 30 to 40 parts by weight of beef bone that has been pre-boiled and washed with water in 100 parts by weight of water and boiled for 10 to 14 hours; A process of concentrating the bone broth and then freeze-drying it to make bone broth powder; For 100 parts by weight of bone broth powder made in the above process, 110 to 120 parts by weight of red pepper powder, 17 to 19 parts by weight of Cheongyang red pepper powder, 8 to 10 parts by weight of black pepper powder, 2 to 3 parts by weight of salt, 50 to 55 parts by weight of minced garlic, Process of making the primary sauce by mixing 18 to 20 parts by weight of ground ginger, 32 to 36 parts by weight of ground onion, 25 to 27 parts by weight of finely chopped green onion, 15 to 18 parts by weight of grated radish, and 120 to 135 parts by weight of red pepper seed oil; Preparation of beef tallow by melting it over low heat and then heating it to 95~100℃; A process of making a secondary sauce by mixing 4 to 6 parts by weight of heated beef tallow with 100 parts by weight of the primary sauce; And a process of maturing the secondary sauce at room temperature for 20 to 24 hours and then maturing it at refrigerated temperature for 12 to 14 days. A method for manufacturing Wooshintang sauce and a Wooshintang sauce produced thereby are provided.

According to another feature of the present invention, in the process of making the bone broth, 10 to 15 parts by weight of boiled and mashed chestnuts are added to 100 parts by weight of water to make the bone broth, and in the process of preparing the beef tallow, 100 weight of beef tallow melted over low heat is added. Add 5 to 10 parts by weight of roasted perilla seeds and heat to 95 to 100°C, then filter and remove the roasted perilla seeds.

Wooshintang sauce prepared in the same way as above has a better taste than conventional sauces for soup dishes. Therefore, by using the Wooshintang sauce prepared according to the present invention, it is possible to easily cook Wooshintang, which is highly preferred by consumers because of its spicy yet deep flavor. Therefore, even those who do not have high cooking skills can easily cook delicious Wooshintang that will satisfy the taste buds of consumers.

Figure 1 is a photograph of Wooshintang prepared by Experimental Example 1 of the present invention

Below, the present invention will be described in more detail according to each embodiment.

The manufacturing method of Wooshintang sauce according to the first embodiment of the present invention is as follows.

① Wash the beef bone with water.

② Soak the washed beef bone in soybean curd for 2 to 3 hours. Bean curd is the residue left over from grinding soybeans and squeezing out soybean water to make tofu or soymilk, and most of its ingredients are fiber and moisture.

When the beef bone is soaked in soybean curd, the blood from the beef bone is discharged and removed more effectively, and the smell of the beef bone is also removed more effectively. This is because the fiber of the soybean jelly absorbs and removes the smell of the smell, including the blood of the beef bone. am. After soaking in the soybean curd, the beef bone is removed and washed with water.

③ Add 5 to 10 parts by weight of gondre, 5 to 8 parts by weight of sumac bark, and 10 to 15 parts by weight of burdock to 100 parts by weight of water, heat for 40 to 60 minutes, and separate the liquid portion to make broth for initial boiling. The above-mentioned char, sumac bark, and burdock have the effect of removing odors such as the smell of meat, and as described later with the broth for priming made using these ingredients, when beef bones are primed, odors such as the odor of beef bones are removed. can be removed. You can use fresh gondre or dried gondre that has been collected and dried. Both fresh and dried burdock can be used, but dried and roasted burdock is preferably used because the effective ingredients are released more easily.

④ First boil the beef bone by immersing it in 100 parts by weight of broth and then adding 30 to 40 parts by weight of washed beef bone and boiling for 10 to 20 minutes. Then, wash the boiled beef bone with water to remove impurities on the surface.

If you boil beef bone in the broth for boiling, you can make beef bone broth with a cleaner taste by removing unpleasant odors such as the smell of beef bone during the boiling process.

⑤ Add 30 to 40 parts by weight of washed beef bone after first boiling in 100 parts by weight of water, boil for 10 to 14 hours to sufficiently release the sweet and nutritional components of the beef bone, and then separate the liquid portion to make bone broth. .

⑥ Heat the bone broth additionally to concentrate it to a concentration of 23 to 25 Brix, then freeze-dry it to make bone broth powder.

⑦ For 100 parts by weight of bone broth powder, 110-120 parts by weight of red pepper powder, 17-19 parts by weight of Cheongyang red pepper powder, 8-10 parts by weight of black pepper powder, 2-3 parts by weight of salt, 50-55 parts by weight of garlic, 18-20 parts by weight of ginger. Make the first sauce by mixing 32-36 parts by weight of onion, 25-27 parts by weight of green onion, 15-18 parts by weight of radish, and 120-135 parts by weight of red pepper seed oil.

Grind garlic, ginger, onion, and radish, and slice green onion diagonally.

⑧ Melt the beef tallow over low heat, then prepare by heating to 95~100℃. If you melt the tallow over high heat from the beginning, there is a risk that the tallow will burn, so melt it over low heat, and then heat it over high heat once the tallow has melted to some extent.

⑨ Mix the heated beef tallow with the first sauce to make the second sauce. When you heat the beef tallow and mix it with the primary sauce, not only does the tallow itself improve the savory taste of the sauce, but the beef tallow heats the ingredients used in the primary sauce to achieve the same effect as frying these ingredients, so each ingredient The sweet ingredients in the sauce come out and the flavor becomes stronger, improving the overall taste of the sauce. Additionally, the sauce can be sterilized by beef tallow. Preferably, considering the overall taste of the sauce, 4 to 6 parts by weight of beef tallow is mixed with 100 parts by weight of the primary sauce.

⑩ The secondary sauce is aged at room temperature for 20 to 24 hours, and then aged at low temperature for 12 to 14 days at refrigerated temperature. During this maturation process, the taste and aroma of each ingredient come together, improving the flavor of the sauce.

Since the Wooshintang sauce prepared in this way has a good taste itself, it is possible to easily cook a spicy and deep-tasting Wooshintang using the sauce prepared according to the present invention. Therefore, even those who do not have high cooking skills can cook Ushintang with good flavor.

Experimental Example 1

To 100 parts by weight of water, 10 parts by weight of gondre, 5 parts by weight of lacquer tree bark, and 12 parts by weight of burdock were added and heated for 40 minutes to make broth for preliminary boiling. Soak the washed beef bones in soybean curd for 2 hours, wash them with water, add 40 parts by weight of beef bones to 100 parts by weight of the prepared broth, boil for 10 minutes, take out the beef bones and remove any impurities on the surface. Washed with water.

Bone broth was made by adding 40 parts by weight of pre-boiled beef bone to 100 parts by weight of water and boiling it for 12 hours. The bone broth was further heated to concentrate to about 23 Brix and then freeze-dried using a freeze dryer to make bone broth powder.

For 100 parts by weight of bone broth powder, 110 parts by weight of red pepper powder, 17 parts by weight of Cheongyang red pepper powder, 8 parts by weight of pepper powder, 2 parts by weight of salt, 52 parts by weight of garlic, 18 parts by weight of ginger, 34 parts by weight of onion, 26 parts by weight of green onion, The first sauce was made by mixing 16 parts by weight of radish and 120 parts by weight of red pepper seed oil, and the second sauce was made by mixing 100 parts by weight of the first sauce with 5 parts by weight of beef tallow, which was melted over low heat and heated to 95-100°C.

The secondary sauce was aged at room temperature for 22 hours for 1 day, and then aged at low temperature in the refrigerator for 14 days to make Wooshintang sauce.

Comparative Example 1

The beef bone was soaked in water for 5 hours to remove blood, and then 5 bay leaves and 40 parts by weight of beef bone were added to 100 parts by weight of water and boiled for 10 minutes. Then, the beef bone was taken out, the impurities on it were washed with water, and then 40 parts by weight of the pre-boiled beef bone was added to 100 parts by weight of water and boiled for 12 hours to make bone broth. Then, bone broth powder was made in the same manner as in Experiment 1, primary and secondary sauces were made, and aged to make Wooshintang sauce.

Comparative Example 2

I purchased a commercially available all-purpose seasoning for soups/stews (manufacturer: J&J Food Co., Ltd.).

<Sensory evaluation>

Boil the beef brisket and Sancheongmok to make broth, and prepare the brisket by tearing it. Add shredded brisket and separately boiled beef ribs to the brisket broth, add enoki mushrooms, oyster mushrooms, boiled and seasoned ferns, jujubes, green onions, onions, and garlic, and heat. When the broth boils, add the Wooshintang sauce from Experiment Example 1. I adjusted the seasoning and made Wooshintang. Figure 1 is a photograph of Wooshintang made in Experimental Example 1.

Wooshintang was made in the same way using the Wooshintang sauce of Comparative Example 1 and the all-purpose seasoning of Comparative Example 2.

Then, each Wooshintang was tasted by 40 men and women, and then sensory evaluation was conducted using a 5-point scale (5 points = very good, 4 points = good, 3 points = average, 2 points = bad, 1 point = very bad). The results are shown in Table 1.

item incense taste overall preference Experimental Example 1 4.35 4.42 4.40 Comparative Example 1 3.50 3.62 3.59 Comparative Example 2 3.39 3.43 3.41

As can be seen in Table 1, Experimental Example 1 received the best evaluation in all items. Through this, it can be seen that the Wooshintang sauce of Experimental Example 1 tastes much better than other sauces. In particular, since Experimental Examples 1 and 2 differ only in the manufacturing process of the bone broth, it can be assumed that the difference in evaluation between Experimental Examples 1 and 2 is due to the difference in the taste of the bone broth. In particular, considering that Comparative Example 1 removed blood from the right ethmoid bone for more than twice as long as Experimental Example 1, Experimental Example 1 also improves productivity compared to Comparative Example 1.

Hereinafter, another embodiment of the present invention will be described, but description of the same configuration and effect as the above-described embodiment will be omitted.

In the second embodiment of the present invention, boiled and mashed chestnuts together with beef bone are used in the process of making the beef bone broth. Prepare chestnut beans by soaking them in water, boiling them thoroughly, and then crushing them with a mortar.

Brown soybean is a native soybean, also called hedge bean. Compared to other varieties, chestnut beans are rich in lysine, an essential amino acid, and are rich in glutamic acid, giving them a rich umami flavor and, as the name suggests, a chestnut-like flavor.

Preferably, mashed chestnuts are wrapped in cotton cloth and boiled with bone broth to make bone broth so that the skin of the chestnuts can be easily filtered out. If you make bone broth using boiled and mashed chestnuts along with beef bone, the umami of the beef bone broth becomes richer, allowing you to make a more savory and deep-tasting bone broth, and the nutritional components of the chestnut beans make the bone broth more nutritious. . Preferably, considering the overall flavor of the bone broth, 10 to 15 parts by weight of boiled and mashed chestnut beans are used per 100 parts by weight of water.

Additionally, in this embodiment, roasted perilla seeds are used in the process of preparing tallow. The tallow is melted over low heat, then the roasted perilla seeds are added and heated to 95-100°C. After removing the perilla seeds through a sieve, the heated beef tallow is mixed with the first sauce to make the second sauce. In this way, when you add roasted perilla seeds to tallow and heat the tallow, the unpleasant smell of the tallow is removed by the aroma of the roasted perilla seeds. Since the roasted perilla seeds are added in the process of heating the tallow, the scent of the perilla seeds becomes stronger, so compared to the amount of roasted perilla seeds used, You can achieve a high odor removal effect due to perilla seeds. Preferably, 10 to 15 parts by weight of roasted perilla seeds are used per 100 parts by weight of beef tallow.

Experimental Example 2

In the process of making bone broth, Wooshintang sauce was made in the same manner as in Experimental Example 1, except that 12 parts by weight of boiled and mashed chestnuts were wrapped in cotton cloth for 100 parts by weight of water and used together with the bone broth.

Experimental Example 3

After melting the beef tallow over low heat, add 10 parts by weight of roasted perilla seeds to 100 parts by weight of beef tallow, heat to 95-100°C, filter out the roasted perilla seeds, and then mix with the first sauce to make the second sauce. Made Wooshintang sauce in the same way as Experiment 2.

<Sensory evaluation>

Using the sauce of Experimental Example 2, Woosintang was made in the same manner as Experimental Example 1 and subjected to sensory evaluation. The results are shown in Table 2. In order to easily compare the sensory evaluation results of Experimental Examples 2 and 3 with those of Experimental Example 1, the sensory evaluation results of Experimental Example 1 are also listed in Table 2.

item incense taste overall preference Experimental Example 1 4.35 4.42 4.40 Experimental Example 2 4.42 4.63 4.59 Experimental Example 3 4.45 4.67 4.61

As can be seen in Table 2, Experimental Examples 2 and 3 received better evaluations than Experimental Example 1 in all items, and in particular, Experimental Example 3 received better evaluations than Experimental Example 2.

Claims (3)

Process of soaking beef bone in soybean curd for 2-3 hours and then washing it;
A process of making broth for preliminary boiling by adding 5 to 10 parts by weight of scallop, 5 to 8 parts by weight of sumac bark, and 10 to 15 parts by weight of burdock to 100 parts by weight of water and boiling for 40 to 60 minutes, then separating only the liquid portion;
A process of immersing the soybean curd in 100 parts by weight of the broth for preliminary boiling, adding 30 to 40 parts by weight of washed beef bone, boiling it for 10 to 20 minutes, pre-boiling the beef bone, and then washing with water;
A process of making bone broth by adding 30 to 40 parts by weight of beef bone that has been pre-boiled and washed with water in 100 parts by weight of water and boiled for 10 to 14 hours;
A process of concentrating the bone broth and then freeze-drying it to make bone broth powder;
For 100 parts by weight of bone broth powder made in the above process, 110 to 120 parts by weight of red pepper powder, 17 to 19 parts by weight of Cheongyang red pepper powder, 8 to 10 parts by weight of black pepper powder, 2 to 3 parts by weight of salt, 50 to 55 parts by weight of minced garlic, Process of making the primary sauce by mixing 18 to 20 parts by weight of ground ginger, 32 to 36 parts by weight of ground onion, 25 to 27 parts by weight of finely chopped green onion, 15 to 18 parts by weight of grated radish, and 120 to 135 parts by weight of red pepper seed oil;
Preparation of beef tallow by melting it over low heat and then heating it to 95~100℃;
A process of making a secondary sauce by mixing 4 to 6 parts by weight of heated beef tallow with 100 parts by weight of the primary sauce; and
A method of manufacturing Wooshintang sauce, comprising the process of maturing the secondary sauce at room temperature for 20 to 24 hours and then maturing it at refrigerated temperature for 12 to 14 days.
According to paragraph 1,
In the process of making the bone broth, 10 to 15 parts by weight of boiled and mashed chestnuts are added to 100 parts by weight of water to make the bone broth,
In the process of preparing the beef tallow, 5 to 10 parts by weight of roasted perilla seeds are added to 100 parts by weight of tallow melted over low heat, heated to 95 to 100 ° C., and then the roasted perilla seeds are filtered and removed.
Wooshintang sauce, characterized in that it is manufactured by the method according to claim 1 or 2.