KR102684893B1 - Method for manufacturing beef ribs seasoning composition and the beef ribs seasoning composition seasoning manufactured by the same - Google Patents

Abstract

The present invention relates to a method for producing a beef rib seasoning composition and a beef rib seasoning composition produced thereby, the beef rib seasoning composition comprising the steps of obtaining a sauce solution consisting of soy sauce, sugar, cooking wine, sesame oil, and pepper; Obtaining a base composition by adding the source solution, apple, pear, onion, radish, green onion, garlic, and ginger to purified water (S2); It is characterized in that it includes a step (S3) of producing a fermented herb product containing lavender, chicory, rosemary, chive, and basil.

Description

Method for manufacturing beef ribs seasoning composition and the beef ribs seasoning composition seasoning manufactured by the same}

The present invention relates to a method for producing a beef rib seasoning composition and a beef rib seasoning composition produced thereby, and more specifically, to a method for producing a beef rib seasoning composition that can maintain an appropriate texture while maintaining a light and flavorful flavor, and to a beef rib seasoning composition produced thereby. It's about.

In general, beef is a good food for children and the elderly because it is rich in protein and contains ingredients that increase immunity.

Beef currently distributed in the market includes rump meat, which is commonly used in soybean paste, bulgogi, or jerky, brisket, which is mainly used to make rich broths such as stews or soups, and tendon and membrane, which are mixed, so it is tough, but is rich in amino acids, low in fat, and nutritious. This rich meat, the lower thigh of the cow, is thinly sliced and used for bulgogi, and the ribs are soft and contain a moderate amount of fat and are used for steaming or grilling. They are low in fat and mainly lean, so they have a light taste. Examples include red sesame meat, which is often used to make sanjeok, and marbled meat, which is the part below the ribs of cows and is mixed with a thick, white fat layer, making it savory and juicy. It is usually sliced thinly and eaten for shabu-shabu or grilling.

Among these, beef ribs are the most preferred part, and are most often consumed in the form of seasoned beef ribs, which are usually seasoned with beef ribs, marinated for a certain period of time, and then grilled. In particular, in the case of seasoned beef ribs, the flavor can be enhanced even if they are manufactured using imported beef rather than Korean beef, so they can be sold inexpensively and are distributed in large quantities online or through supermarkets.

In the case of imported cattle, unlike Korean beef, the environment in which they are raised is different, and because they are kept frozen for several months or more while imported into the country, they often have a dry texture or very tough meat, and furthermore, they produce a stronger meat flavor or foul smell compared to Korean beef. . Therefore, when producing seasoned beef ribs using imported beef, chemically manufactured meat tenderizers, sodium nitrite, sorbic acid, etc. are used excessively in order to soften the meat or remove strong meat and off-flavors.

However, meat tenderizers, sodium nitrite, and sorbic acid, which are used to soften the meat and retain the strong flavor, destroy the muscle tissue of the beef ribs and reduce the texture, and in the process of reducing the meat flavor and odor, they reduce the flavor and aesthetics, thereby reducing the true taste of beef ribs. There was a problem that it lowered the body's health and further had a negative effect on the human body.

Meanwhile, as the economy develops, the number of people who enjoy traveling or camping is rapidly increasing. Due to the nature of camping, it is common to cook and consume food by yourself, so prepare seasoned beef ribs as a main dish and store and transport it in an ice pack.

However, since the peak season for camping trips is from late spring to fall when temperatures are relatively high, it is difficult to store seasoned beef ribs for a long time even if you put food ingredients in an ice pack during this season. This is because the ice pack must be opened and closed frequently to take out other food, and during this process, the internal temperature of the ice pack rises as relatively high temperature outside air is introduced.

For this reason, the freshness of seasoned beef ribs stored in ice packs decreases rapidly. In addition, the amino acids that make up proteins are decomposed by microorganisms activated at room temperature, resulting in a worsening of foul odor.

Therefore, there is a need for a seasoning composition for beef ribs that can improve the flavor and aesthetics while maintaining the unique texture of beef ribs, and allows long-term storage by preventing the meat components of beef ribs from being deformed even in environments where temperatures change.

The present invention was created to meet the above-mentioned needs. It can improve the flavor and aesthetics of beef ribs while maintaining the unique texture of beef ribs, and prevents the meat components of beef ribs from being deformed even in environments where the temperature changes, enabling long-term storage. The purpose is to provide a beef rib seasoning composition.

In order to achieve the above object, the method for producing a beef rib seasoning composition according to the present invention includes the step (S1) of obtaining a sauce solution consisting of soy sauce, sugar, cooking wine, sesame oil, and pepper; Obtaining a base composition by adding the source solution, apple, pear, onion, radish, green onion, garlic, and ginger to purified water (S2); And a step (S3) of producing a fermented herb containing lavender, chicory, rosemary, chive, and basil.

In the present invention, the sauce solution of step (S1) includes 1,000 parts by weight of the soy sauce, 230 to 270 parts by weight of the sugar, 80 to 120 parts by weight of the cooking wine, 50 to 90 parts by weight of the sesame oil, and the above. This is the step of obtaining the sauce solution by mixing 20 to 26 parts by weight of pepper, heating it at 80°C to 120°C for 10 to 20 minutes, and then cooling it to room temperature.

In the present invention, the base composition of step (S2) is preferably comprised of 1,000 parts by weight of the purified water, 180 to 220 parts by weight of the source solution, 80 to 120 parts by weight of the apples, and 80 to 120 parts by weight of the pears. Specifically, 100 parts by weight, 120 to 160 parts by weight of the onion, 120 to 160 parts by weight of the radish, 20 to 40 parts by weight of the green onion, 20 to 40 parts by weight of the garlic, and 10 to 14 parts by weight of the ginger. Obtained by mixing.

In the present invention, the herbal fermentation product of step (S3) is 1,000 parts by weight of purified water, 20 to 40 parts by weight of the lavender, 20 to 40 parts by weight of the chicory, 120 to 140 parts by weight of the rosemary, and the above. After adding 30 to 50 parts by weight of chives and 4 to 10 parts by weight of Japanese pepper, hot water extraction was performed at 110 to 120°C for 12 to 14 hours, and then 2 to 3 parts by weight of yeast was added to the extracted herb extract and then extracted for 25 to 25 hours. It is obtained by fermenting at 32°C for 36 to 48 hours.

In the present invention. Step of producing fermented night gate, licorice fermented product, and turmeric fermented product (S4); and mixing the base composition with the fermented herb, fermented nightshade, fermented licorice, fermented turmeric, and coffee powder and then maturing the base composition (S5).

In the present invention, in the step (S4), 200 to 260 parts by weight of night gate is added to 1,000 parts by weight of purified water, and then subjected to hot water extraction at 100 to 110° C. for 12 to 16 hours, and the extracted night gate is It is obtained by adding 2 to 3 parts by weight of yeast to the extract and fermenting it at 25 to 30 ° C. for 24 to 30 hours; The fermented licorice product was prepared by adding 40 to 80 parts by weight of licorice to 1,000 parts by weight of purified water, followed by hot water extraction at 100 to 110°C for 12 to 16 hours, adding 2 to 3 parts by weight of yeast to the extracted licorice extract, and then extracting the licorice extract for 25 to 25 hours. Obtained by fermenting at 30°C for 24 to 30 hours; The fermented turmeric product was obtained by adding 80 to 120 parts by weight of turmeric to 1,000 parts by weight of purified water, followed by hot water extraction at 100 to 110°C for 12 to 16 hours, adding 2 to 3 parts by weight of yeast to the extracted turmeric extract, and then stirring for 25 to 25 hours. It is obtained by fermenting at 30°C for 24 to 30 hours.

In the present invention, the step (S5) includes 1,000 parts by weight of the base composition, 140 to 180 parts by weight of the herbal fermentation material, 80 to 120 parts by weight of the night gate fermentation material, and 60 to 80 parts by weight of the licorice fermentation product. 120 to 160 parts by weight of the fermented turmeric product and 6 to 10 parts by weight of the coffee powder were mixed in a ratio of 120 to 160 parts by weight, and the mixture was first aged at 25° C. for 72 to 96 hours, and then the primary aged product was mixed with 1. This is the second aging step at 10°C for 24 to 48 hours.

In the present invention. It further includes a step (S6) of freeze-drying the secondary aged product produced in step (S5) and then powdering it.

In order to achieve the above object, the beef rib seasoning composition according to the present invention is characterized in that it is manufactured by the manufacturing method of any one of claims 1 to 8.

According to the present invention, when raw beef rib meat is immersed in the beef rib seasoning composition prepared through the series of steps described, the raw beef rib meat is tenderized appropriately without being too excessive, thereby maintaining the unique texture of beef ribs and reducing the unpleasant meat flavor. It can improve the flavor and aesthetics, and increase the nutritional content by adding fermented herbs, fermented nightshade, fermented licorice, and fermented turmeric, and at the same time, providing a umami taste to provide a high sense of satisfaction.

In addition, seasoned beef ribs seasoned with the seasoning composition of the present invention can be stored for a long period of time even at a relatively high temperature, and as a result, they can be stored for a long period of time even for households of 1 to 2 people who consume small amounts at a time or for consumers who enjoy camping, creating a large demand. can do.

And it has the effect of always being able to make consistent seasoned beef ribs regardless of the skill of the cook.

Hereinafter, the method for producing the beef rib seasoning composition according to the present invention and the beef rib seasoning composition produced thereby will be described in detail as follows.

Hereinafter, the term “above” or “above” may include not only what is directly above in contact but also what is above without contact. Terms such as first, second, etc. may be used to describe various components, but the components should not be limited by the terms. Terms are used only to distinguish one component from another. Singular expressions include plural expressions unless the context clearly dictates otherwise. Additionally, when a part "includes" a certain component, this means that it may further include other components rather than excluding other components, unless specifically stated to the contrary. Additionally, terms such as “….unit” and “module” used in the specification refer to a unit that processes at least one function or operation. In cases where an embodiment can be implemented differently, a specific process sequence may be performed differently from the described sequence. For example, two processes described in succession may be performed substantially at the same time, or may be performed in an order opposite to that in which they are described.

In order to prepare the beef rib seasoning composition according to the present invention, the step (S1) of obtaining a sauce solution consisting of soy sauce, sugar, cooking wine, sesame oil, and pepper is performed. Here, the soy sauce is made of defatted soybeans, sea salt, and other fructose.

Step (S1) is 1,000 parts by weight of soy sauce, 230 to 270 parts by weight of sugar, preferably 250 parts by weight, 80 to 120 parts by weight of cooking wine, preferably 100 parts by weight, and 50 to 90 parts by weight of sesame oil, preferably. This is the step of obtaining the sauce solution by mixing 70 parts by weight and 20 to 26 parts by weight of pepper, preferably 23 parts by weight, heating at 80°C to 120°C for 10 to 20 minutes, and then cooling to room temperature. .

Next, the step (S2) of obtaining the base composition is performed by adding the source solution, apple, pear, onion, radish, green onion, garlic, and ginger to purified water.

Step (S2) is 1,000 parts by weight of purified water, 180 to 220 parts by weight of the stock solution, preferably 200 parts by weight, 80 to 120 parts by weight of apples, preferably 100 parts by weight, and 80 to 120 parts by weight of pears. Preferably 100 parts by weight, 120 to 160 parts by weight of onions, preferably 140 parts by weight and 120 to 160 parts by weight of radish, preferably 140 parts by weight, and 20 to 40 parts by weight of green onions, preferably 30 parts by weight. This is the step of obtaining a base composition by mixing 20 to 40 parts by weight of garlic, preferably 30 parts by weight, and 10 to 14 parts by weight, preferably 12 parts by weight, of ginger.

Cut apples, pears, onions, radishes, green onions, garlic, and ginger into appropriate sizes, put them in a blender, and grind them to a semi-liquid state.

Next, a step (S3) of preparing a fermented herb product containing lavender, chicory, rosemary, chive, and basil is performed.

The herbal fermentation product is 1,000 parts by weight of purified water, 20 to 40 parts by weight of lavender, preferably 30 parts by weight, 20 to 40 parts by weight of chicory, preferably 30 parts by weight, and 120 to 140 parts by weight of rosemary, preferably. After adding 130 parts by weight, 30 to 50 parts by weight of chives, preferably 40 parts by weight, and 4 to 10 parts by weight of Japanese pepper, preferably 7 parts by weight, hot water extraction was performed at 110 to 120° C. for 12 to 14 hours, It is obtained by adding 2 to 3 parts by weight of yeast to the extracted herb extract and fermenting it at 25 to 32 ℃ for 36 to 48 hours.

Lavender is a fragrant shrub with narrow spear-like leaves and grey-blue flowers at the end of thin stems. The scent of lavender has the effect of harmonizing the nervous system and relieving stress.

Chicory is an herb rich in carotene and iron as well as dietary fiber. The bitter taste stimulates the appetite

Rosemary is an herb with excellent antibacterial and sterilizing properties and a strong antioxidant effect. In particular, it has excellent sterilizing effects and has an excellent food preservation function.

Chives have a pungent yet fragrant scent that stimulates the appetite. They have a non-toxic onion flavor, are known to lower blood pressure due to their high content of vitamin C and iron, and act as a preservative to prevent acid spoilage when added to food.

Sancho is excellent for pain relief to the extent that it is called a natural painkiller, and has a strong antibacterial effect that suppresses harmful bacteria, helping to eliminate food poisoning bacteria. It also acts as an anthelmintic that eliminates roundworms in the body.

The herbal fermentation product has a strong antibacterial effect in combination with the unique scent and taste of lavender, chicory, rosemary, chives, and pepper, and effectively reduces excessive meat flavor as well as odor from seasoned beef ribs, and acts as a natural preservative to preserve meat even at room temperature. By preventing easy rancidity, the storage period or distribution period can be extended.

Next, the step (S4) of producing fermented night gate, fermented licorice, and fermented turmeric is performed.

In step (S5), 200 to 260 parts by weight of night gate, preferably 240 parts by weight, are added to the fermented night gate to 1,000 parts by weight of purified water, then subjected to hot water extraction at 100 to 110° C. for 12 to 16 hours, and the extracted night gate is added to 1,000 parts by weight of purified water. It is obtained by adding 2-3 parts by weight of yeast to the extract and fermenting it at 25-30°C for 24-30 hours.

Night gate is a plant distributed in Asia, including Korea, Japan, China, and Taiwan. Its useful bioactive substances include pinitol, avicularin, trifolin, quercetin, and kaempferol ( It contains various types of flavonoids such as kaempferol and vitexin, which exhibit free radical scavenging functions, antibacterial and antioxidant activities, and also has a high content of vitamin E, which is useful for suppressing skin aging.

In step (S5), 40 to 80 parts by weight, preferably 60 parts by weight, of licorice are added to 1,000 parts by weight of purified water, followed by hot water extraction at 100 to 110° C. for 12 to 16 hours, and the extracted licorice. It is obtained by adding 2-3 parts by weight of yeast to the extract and fermenting it at 25-30°C for 24-30 hours.

Chinese Liquorice is called Ural licorice or curved licorice and grows in Russia (Siberia), Iran, Afghanistan, Pakistan, China (Gansu Province, Xinjiang Province), and Mongolia, and is also cultivated in Korea. Licorice harmonizes the toxicity of all medicines and improves their effectiveness. It controls heat and morale in the intestines, improves communication in all blood vessels, strengthens muscles and bones, and is effective in detoxification, hepatitis, urticaria, dermatitis, eczema, etc. through pharmacological action. There is. It also has antitussive, expectorant, muscle relaxation, diuretic, and anti-inflammatory effects, and is also known to suppress peptic ulcers.

In step (S5), the fermented turmeric product is heated by adding 80 to 120 parts by weight, preferably 100 parts by weight, of turmeric to 1,000 parts by weight of purified water, followed by hot water extraction at 100 to 110°C for 12 to 16 hours, and the extracted turmeric. It is obtained by adding 2-3 parts by weight of yeast to the extract and fermenting it at 25-30°C for 24-30 hours.

Turmeric is a perennial medicinal plant belonging to the ginger family. Its main ingredient, curcumin, is a powerful antioxidant that prevents aging by effectively removing free radicals, and promotes the production of BDNF, a hormone that creates and maintains the function of brain cells, thereby improving cerebral blood vessels. It is also known to have a cleansing effect.

Next, the fermented herb, fermented nightshade, fermented licorice, fermented turmeric, and coffee powder are mixed with the base composition, followed by aging (S5).

Step (S6) includes 1,000 parts by weight of the base composition and 140 to 180 parts by weight of the herbal fermentation product, preferably 160 parts by weight. 80 to 120 parts by weight of night gate fermentation, preferably 100 parts by weight, 60 to 80 parts by weight of licorice fermentation, preferably 70 parts by weight, and 120 to 160 parts by weight of turmeric fermentation, preferably 140 parts by weight, Coffee powder is mixed at a ratio of 6 to 10 parts by weight, preferably 8 parts by weight, and primary aged at 25°C for 72 to 96 hours, and then the primary aged product is aged at 1 to 10°C for 24 to 48 hours. This is a step of secondary aging for a period of time, and through this, the beef rib seasoning composition of the present invention can be completed as a secondary aging product.

Meanwhile, a step (S6) of freeze-drying the secondary aged product produced in step (S5) and then powdering it may be further performed.

Step (S6) is a step of pulverizing the seasoning composition of the present invention by freeze-drying the secondarily aged product in the range of -30 to -40°C for 40 to 48 hours, preferably 44 hours, and then pulverizing it. In this case, since the seasoning composition is implemented in a powdered state, storage and distribution are easy, and accurate measurement is possible, so as long as the amount of raw beef rib meat is accurately measured, seasoned beef ribs that can maintain a constant taste and texture can be implemented.

In this way, when raw beef rib meat is immersed in the beef rib seasoning composition prepared through the series of steps described above, the raw beef rib meat is not too excessive and is properly tenderized to maintain the unique texture of beef ribs while reducing the unpleasant meat flavor. The flavor and aesthetics can be improved, and the nutrients can be increased by adding fermented herbs, fermented nightshade, fermented licorice, and fermented turmeric, and at the same time, providing a umami taste to provide a high sense of satisfaction.

In addition, seasoned beef ribs seasoned with the seasoning composition of the present invention can be stored for a long period of time even at a relatively high temperature, and as a result, they can be stored for a long period of time even for households of 1 to 2 people who consume small amounts at a time or for consumers who enjoy camping, creating a large demand. can do.

And regardless of the skill of the cook, you can always make consistent seasoned beef ribs.

Hereinafter, the present invention will be described in more detail with reference to the following examples, but this does not mean that the present invention is limited to the following examples.

Preparation Example 1: Preparation of source solution

Add 1,000 g of soy sauce, 250 g of sugar, 100 g of cooking wine, 70 g of sesame oil, and 23 g of pepper, heat to 100°C for 15 minutes, and then cool to room temperature to prepare the stock solution.

Preparation Example 2: Preparation of base composition

Prepare the base composition by mixing 1,000g of purified water, 200g of sauce solution, 100g of apple, 100g of pear, 140g of onion, 140g of radish, 30g of green onion, and 30g of garlic.

Preparation Example 3: Preparation of herbal fermentation product

After adding 30g of lavender, 30g of chicory, 130g of rosemary, 40g of chives, and 7g of Japanese pepper to 1,000g of purified water, hot water extraction was performed at 115°C for 13 hours, and then 2 to 3 parts by weight of yeast was added to the extracted herb extract, followed by 28 Herbal fermentation product is prepared by fermenting at ℃ for 42 hours.

Preparation Example 4: Preparation of fermented Yagwanmun product

After adding 230 g of Yagwanmun to 1,000 g of purified water, hot water extraction was performed at 105°C for 14 hours, 2 to 3 parts by weight of yeast was added to the extracted Yagwanmun extract, and then fermented at 28°C for 27 hours to prepare a fermented product.

Preparation Example 5: Preparation of licorice fermented product

Licorice fermentation product is prepared by adding 60 g of licorice to 1,000 g of purified water, performing hot water extraction at 105°C for 14 hours, adding 2 to 3 parts by weight of yeast to the extracted licorice extract, and fermenting at 28°C for 27 hours.

Preparation Example 6: Preparation of fermented turmeric product

Add 100 g of turmeric to 1,000 parts by weight of purified water, perform hot water extraction at 105°C for 14 hours, add 2 to 3 parts by weight of yeast to the extracted turmeric extract, and ferment at 28°C for 24 to 30 hours to prepare a fermented turmeric product. do.

Example 1: Preparation of beef rib seasoning composition

Mix 600g purified water, 120g raw sauce, 60g apple, 60g pear, 90g onion, 90g radish, 20g green onion, 20g garlic, 160g fermented herb, 100g fermented Yagwanmun, 70g fermented licorice, 140g fermented turmeric, and 8g coffee powder. A beef rib seasoning composition is prepared by first maturing the product at 25°C for 84 hours and then secondarily maturing the firstly aged product at 5°C for 36 hours.

Example 2: Preparation of beef rib seasoning composition

Mix 600g purified water, 120g raw sauce, 60g apple, 60g pear, 90g onion, 90g radish, 20g green onion, 20g garlic, 100g fermented herb, 100g fermented Yagwanmun, 70g fermented licorice, 140g fermented turmeric, and 8g coffee powder. Then, the beef rib seasoning composition is completed by first maturing the product at 25°C for 84 hours and then secondarily maturing the firstly aged product at 5°C for 36 hours.

Example 3: Preparation of beef rib seasoning composition

Mix 600g purified water, 120g raw sauce, 60g apple, 60g pear, 90g onion, 90g radish, 20g green onion, 20g garlic, 160g fermented herb, 40g fermented Yagwanmun, 70g fermented licorice, 140g fermented turmeric, and 8g coffee powder. Then, the beef rib seasoning composition is completed by first maturing the product at 25°C for 84 hours and then secondarily maturing the firstly aged product at 5°C for 36 hours.

Example 4: Preparation of beef rib seasoning composition

Mix 600g purified water, 120g raw sauce, 60g apple, 60g pear, 90g onion, 90g radish, 20g green onion, 20g garlic, 160g fermented herb, 100g fermented Yagwanmun, 20g fermented licorice, 140g fermented turmeric, and 8g coffee powder. Then, the beef rib seasoning composition is completed by first maturing the product at 25°C for 84 hours and then secondarily maturing the firstly aged product at 5°C for 36 hours.

Example 5: Preparation of beef rib seasoning composition

Mix 600g purified water, 120g raw sauce, 60g apple, 60g pear, 90g onion, 90g radish, 20g green onion, 20g garlic, 160g fermented herb, 100g fermented Yagwanmun, 70g fermented licorice, 60g fermented turmeric, and 8g coffee powder. Then, the beef rib seasoning composition is completed by first maturing the product at 25°C for 84 hours and then secondarily maturing the firstly aged product at 5°C for 36 hours.

Comparative Example 1: Preparation of seasoned beef ribs

Complete the seasoning composition by mixing 600g of purified water, 120g of sauce solution, 60g of apple, 60g of pear, 90g of onion, 90g of radish, 20g of green onion, and 20g of garlic.

Evaluation Example 1: Sensory test

The following test was conducted to evaluate the overall preference based on the taste, flavor, texture, satisfaction, etc. of seasoned beef ribs marinated using the seasoning compositions of Examples 1 to 5 and Comparative Example 1. The panel evaluated taste, flavor (flavor and off-flavor), texture (toughness), and overall satisfaction using a 5-point scale using 30 test subjects who received prior training.

(1: very bad, 2: bad, 3: average, 4: good, 5: very good)

Example 1 Example 2 Example 3 Example 4 Example 5 Comparative Example 1 taste 4.1 4.2 4.1 4.2 4.1 3.7 zest 4.3 4.1 4.2 4.2 4.2 3.3 Texture 4,2 4.2 4.1 3.9. 8.1 3.2 satisfaction 4.2 4.1 4.1 4.0 8.0 3.4

Referring to [Table 1], it can be seen that beef ribs marinated with the seasoning compositions of Examples 1 to 5 have better taste and flavor, better texture, and overall satisfaction increases compared to beef ribs marinated with the seasoning composition of Comparative Example 1. Could know.

Evaluation Example 2: Retention Period

Seasoned beef ribs seasoned with the seasoning compositions of Examples 1 to 5 and Comparative Example 1 were stored in an oven at 45°C for 8 weeks and an accelerated test was performed to evaluate the storage period of each sample. The evaluation results are shown in Table 2 below.

Accelerated test olfactory samples were subjected to a sensory test on 30 adult men and women aged 20 to 45 years using a 5-point scale. They were classified as follows, and the retention period was defined as the minimum score of 3.5.

(1: very bad, 2: bad, 3: average, 4: good, 5: very good)

Example 1 Example 2 Example 3 Example 4 Example 5 Comparative Example 1 Retention period (days) 8 7 7 7 7 3

As shown in Table 2, the preservation period of seasoned beef ribs marinated in the seasoning compositions of Examples 1 to 5 was longer than that of the seasoned beef ribs of Comparative Example 1.

Evaluation Example 3: Storage stability evaluation

Seasoned beef ribs seasoned with the seasoning compositions of Examples 1 to 5 and seasoned beef ribs seasoned with the seasoning composition of Comparative Example 1 were stored at 35°C for 5 days and food sensory tests were conducted at regular intervals. The panel randomly selected 40 people, 10 men and 10 men and women in their 20s to 50s, and used a 5-point comparative scale for evaluation.

The criteria were very bad (1 point), bad (2 points), average (3 points), good (4 points), and very good (5 points), and the average of the final response scores was calculated. The results are shown in [Table 3] below.

Example 1 Example 2 Example 3 Example 4 Example 5 Comparative Example 1 0 days 4.7 4.7 4.7 4.7 4.7 4.7 1 day 4.5 4.5 4.6 4.5 4.4 3,8 2 days 4,1 4.2 4.1 4.0 4.1 3.2 3 days 3.8 3.7 3.8 3.8 3.9 2.8 4 days 3,5 3.6 3.5 3.4 3.5 Corruption 5 days 3.2 3.3 3.2 3.2 3.0 Corruption

As shown in [Table 3], it was found that the seasoned beef ribs marinated with the seasoning compositions of Examples 1 to 5 had excellent room temperature preservation compared to the seasoned beef ribs marinated with the seasoning composition of Comparative Example 1.

As shown in [Table 1], the taste, flavor, texture, and satisfaction of the seasoned beef ribs marinated in the seasoning composition of the present invention were evaluated as being significantly superior to the seasoned beef ribs of Comparative Example 1 in all aspects. .

Claims (9)

Obtaining a sauce solution consisting of soy sauce, sugar, cooking wine, sesame oil, and pepper (S1);
Obtaining a base composition by adding the source solution, apple, pear, onion, radish, green onion, garlic, and ginger to purified water (S2); and
Step (S3) of producing fermented herbs containing lavender, chicory, rosemary, chive, and basil;
Step of producing fermented night gate, fermented licorice, and fermented turmeric (S4); and
A step (S5) of mixing the base composition with the fermented herb, fermented nightshade, fermented licorice, fermented turmeric, and coffee powder and then maturing the base composition,
The fermented Yagwanmun product was obtained by adding 200 to 260 parts by weight of Yagwanmun to 1,000 parts by weight of purified water, followed by hot water extraction at 100 to 110°C for 12 to 16 hours, adding 2 to 3 parts by weight of yeast to the extracted Yagwanmun extract, and then stirring for 25 to 25 minutes. Obtained by fermenting at 30°C for 24 to 30 hours;
The fermented licorice product was prepared by adding 40 to 80 parts by weight of licorice to 1,000 parts by weight of purified water, followed by hot water extraction at 100 to 110°C for 12 to 16 hours, adding 2 to 3 parts by weight of yeast to the extracted licorice extract, and then extracting the licorice extract for 25 to 25 hours. Obtained by fermenting at 30°C for 24 to 30 hours;
The fermented turmeric product was obtained by adding 80 to 120 parts by weight of turmeric to 1,000 parts by weight of purified water, followed by hot water extraction at 100 to 110°C for 12 to 16 hours, adding 2 to 3 parts by weight of yeast to the extracted turmeric extract, and then stirring for 25 to 25 hours. A method for producing a beef rib seasoning composition, characterized in that it is obtained by fermenting at 30° C. for 24 to 30 hours. The method of claim 1, wherein the source solution of step (S1) is,
1,000 parts by weight of the soy sauce, 230 to 270 parts by weight of the sugar, 80 to 120 parts by weight of the cooking wine, 50 to 90 parts by weight of the sesame oil, and 20 to 26 parts by weight of the pepper are mixed at 80°C to 120°C. A method for producing a beef rib seasoning composition, characterized in that the step of obtaining the sauce solution by heating for 10 to 20 minutes and then cooling at room temperature. The method of claim 1, wherein the base composition of step (S2) is,
1,000 parts by weight of the purified water, 180 to 220 parts by weight of the sauce solution, 80 to 120 parts by weight of the apple, 80 to 120 parts by weight of the pear, 120 to 160 parts by weight of the onion, and 120 to 160 parts by weight of the radish. A method for producing a beef rib seasoning composition, characterized in that it is obtained by mixing 20-40 parts by weight of the green onion, 20-40 parts by weight of the garlic, and 10-14 parts by weight of the ginger. The method of claim 1, wherein the herbal fermentation product of step (S3) is,
To 1,000 parts by weight of purified water, 20 to 40 parts by weight of the lavender, 20 to 40 parts by weight of the chicory, 120 to 140 parts by weight of the rosemary, 30 to 50 parts by weight of the chives, and 4 to 10 parts by weight of the Japanese pepper are added. After that, hot water extraction is performed at 110 to 120 ℃ for 12 to 14 hours, and then 2 to 3 parts by weight of yeast is added to the extracted herb extract, and then fermented at 25 to 32 ℃ for 36 to 48 hours. Method for producing beef rib seasoning composition. delete delete The method of claim 1, wherein step (S5) is:
1,000 parts by weight of the base composition, 140 to 180 parts by weight of the herb fermentation material, 80 to 120 parts by weight of the night gate fermentation material, 60 to 80 parts by weight of the licorice fermentation material, and 120 to 160 parts by weight of the turmeric fermentation material. 6 to 10 parts by weight of the coffee powder is mixed, first aged at 25°C for 72 to 96 hours, and then the first aged product is second aged at 1 to 10°C for 24 to 48 hours. A method for producing a beef rib seasoning composition, characterized in that the maturing step. In clause 7,
A method for producing a beef rib seasoning composition, characterized in that it further comprises a step (S6) of freeze-drying the secondary aged product produced in step (S5) and then powdering it. A beef rib seasoning composition, characterized in that it is manufactured by the manufacturing method of any one of claims 1 to 4, 7, and 8.