KR102702104B1 - Preparation method of nutritionally enhanced bulgogi using low-temperature steam heating - Google Patents

Abstract

The present invention relates to a method for manufacturing nutrient-fortified bulgogi using low-temperature steam heating. More specifically, the method for manufacturing nutrient-fortified bulgogi according to the present invention reduces nutrient loss of bulgogi and improves storage stability by using low-temperature steam heating, and by using a bulgogi sauce containing specific ingredients, effectively removes the peculiar odor of meat while providing nutrient-fortified bulgogi with excellent consumer preference for the texture of the meat.

Description

{Preparation method of nutritionally enhanced bulgogi using low-temperature steam heating}

The present invention relates to a method for producing nutritionally enhanced bulgogi using low-temperature steam heating.

Bulgogi is a traditional Korean dish that means grilled meat. It is usually made by thinly slicing beef, pork, chicken, duck, etc., marinating it in seasoning, and then grilling it. Bulgogi is loved by Koreans as well as foreigners, and when people think of bulgogi, they usually think of Seoul-style bulgogi, which is made by marinating thinly sliced beef in a soy sauce-based seasoning sauce, and then grilling it with various vegetables or noodles.

Recently, in order to satisfy the tastes of various consumers, not only soy sauce-based bulgogi seasoning sauces, but also soybean paste, red pepper paste, and red pepper powder-based bulgogi seasoning sauces have been developed, providing consumers with bulgogi of various flavors. Recently, the consumer base is further expanding with packaged foods or ready-to-cook foods.

However, since bulgogi is cooked at a high temperature of over 100℃ due to its cooking characteristics, there is a disadvantage in that nutrients in the meat and sauce are lost due to the high heating temperature, and when cooked at a low temperature for a long time, it may generate an off-flavor unique to meat or the texture of the meat may become tough, which may lower consumer satisfaction, and the storage stability of packaged foods or ready-to-eat foods may be lowered and the shelf life may be shortened.

Therefore, when manufacturing bulgogi as a packaged food or an instant food, a manufacturing technology is needed that can prevent the loss of nutrients from the meat and sauce, effectively remove the meat's unique off-flavor, increase consumers' preference for the texture of the meat, and improve storage stability to extend the shelf life.

Accordingly, the inventors of the present invention have perfected the present invention by realizing that bulgogi can reduce nutrient loss and improve storage stability by utilizing low-temperature steam heating, and can provide nutritious bulgogi with excellent consumer preference for the texture of meat while effectively removing the unique odor of meat by using bulgogi sauce containing specific ingredients.

Republic of Korea Patent Publication No. 10-2018-0108050

The problem to be solved in the present invention is to reduce the nutrient loss of bulgogi and improve the storage stability by using low-temperature steam heating in order to solve the problems mentioned in the background technology of the above invention, and to provide nutrient-enhanced bulgogi with excellent consumer preference for the texture of the meat while effectively removing the unique odor of meat by using bulgogi sauce containing specific ingredients.

In order to solve the above problems, the present invention comprises: (a) a step of preparing a mixed material by placing meat, vegetable powder, seaweed powder, dried mushroom powder, vitamin C powder, milk powder, dried shrimp powder, onion powder, and red ginseng extract in a vacuum tumbler and vacuum tumbling them; (b) a step of preparing seasoned meat by vacuum tumbling the mixed material and the first bulgogi sauce at 10° C. or lower; (c) a step of maturing the seasoned meat at 3 to 5° C. for 12 to 18 hours; (d) a step of laying a first cellophane sheet on a steam oven tray, spreading out the matured seasoned meat to a thickness of 0.5 to 2 cm, covering it with a second cellophane sheet so as not to expose it to moisture, and then performing a first low-temperature steam heating at 60 to 70° C. for 30 to 50 minutes; And (e) a step of obtaining bulgogi by performing secondary low-temperature steam heating at 75 to 85° C. for 10 to 25 minutes after the primary low-temperature steam heating is provided.

The above meat may be at least one selected from the group consisting of beef, pork, chicken, and duck.

The above vegetables may be at least one selected from the group consisting of radish, cabbage, apple, potato, sweet potato, and cabbage.

The above seaweed may be at least one selected from the group consisting of kelp, wakame, laver, laver, and seaweed.

After the step (e) above, the step (f) of mixing the bulgogi obtained by the second low-temperature steam heating with the second bulgogi sauce and then rapidly cooling it to 10° C. or lower may be additionally included.

The first bulgogi sauce and the second bulgogi sauce are the same; when the meat is beef, the first bulgogi sauce and the second bulgogi sauce each contain water, soy sauce, sesame oil, cooking sugar, apple concentrate, charcoal-grilled rib extract, minced ginger, minced onion, minced garlic, refined sugar, monosodium L-glutamate, refined salt, black pepper powder, and modified starch; when the meat is pork, chicken, or duck, the first bulgogi sauce and the second bulgogi sauce each contain water, red pepper paste, soy sauce, sesame oil, mirin, pineapple extract, minced garlic, minced green onion, red pepper powder, brown sugar, monosodium L-glutamate, ginger powder, and curry powder; and the weight ratio of the first bulgogi sauce and the second bulgogi sauce can be 1:0.1 to 0.5.

The step (a) may be to mix 1 to 2 parts by weight of vegetable powder, 0.1 to 0.8 parts by weight of seaweed powder, 0.5 to 1 part by weight of dried mushroom powder, 0.05 to 0.1 part by weight of vitamin C powder, 0.05 to 0.1 part by weight of milk powder, 0.1 to 0.3 parts by weight of dried shrimp powder, 0.1 to 0.8 parts by weight of onion powder, and 0.5 to 1 part by weight of red ginseng extract, based on 100 parts by weight of meat; the step (b) may be to mix 35 to 40 parts by weight of the first bulgogi sauce, based on 100 parts by weight of meat.

Wheat sprout powder and flaxseed powder can be additionally added to the vacuum tumbler in step (a).

According to the present invention, the loss of nutrients in bulgogi is reduced by using low-temperature steam heating, the storage stability is improved, and by using bulgogi sauce containing specific ingredients, the unique off-flavor of meat is effectively removed, while providing nutrient-enhanced bulgogi with excellent consumer preference for the texture of the meat.

FIG. 1 is a side view of a vacuum tumbler used in one embodiment of the present invention.

Below, embodiments of the present invention are described in detail so that those with ordinary skill in the art can easily practice the invention. However, the present invention may be implemented in various different forms and is not limited to the embodiments described herein. In addition, in order to clearly explain the present invention in the drawings, parts that are not related to the description are omitted.

The terms or words used in the description and claims of the present invention should not be interpreted as limited to their usual or dictionary meanings, but should be interpreted as meanings and concepts that conform to the technical idea of the present invention, based on the principle that the inventor can appropriately define the concept of the term in order to explain his or her own invention in the best manner.

Throughout the specification of the present invention, when a part is said to "include" a certain component, this does not exclude other components, but rather means that other components may be included, unless otherwise specifically stated.

Hereinafter, the present invention will be described in more detail to help understand the present invention.

According to the present invention, (a) a step of preparing a mixed material by placing meat, vegetable powder, seaweed powder, dried mushroom powder, vitamin C powder, milk powder, dried shrimp powder, onion powder, and red ginseng extract in a vacuum tumbler and vacuum tumbling; (b) a step of preparing seasoned meat by vacuum tumbling the mixed material and the first bulgogi sauce at 10° C. or lower; (c) a step of maturing the seasoned meat at 3 to 5° C. for 12 to 18 hours; (d) a step of laying a first cellophane sheet on a steam oven tray, spreading out the matured seasoned meat to a thickness of 0.5 to 2 cm, covering it with a second cellophane sheet so as not to expose it to moisture, and then performing a first low-temperature steam heating at 60 to 70° C. for 30 to 50 minutes; And (e) a method for producing nutritionally enhanced bulgogi is provided, comprising the step of obtaining bulgogi by performing secondary low-temperature steam heating at 75 to 85° C. for 10 to 25 minutes after the primary low-temperature steam heating.

The method for manufacturing the above-mentioned nutritionally enhanced bulgogi reduces the loss of nutrients from the bulgogi by using low-temperature steam heating, improves storage stability, and effectively removes the unique odor of meat by using a bulgogi sauce containing specific ingredients, while providing nutritionally enhanced bulgogi with excellent consumer preference for the texture of the meat.

The above step (a) is a step of vacuum tumbling specific ingredients into meat. The ingredients placed inside the vacuum tumbler (see FIG. 1) are mixed by the rotation of the vacuum tumbler, and at the same time, as the grain of the meat is opened up in a vacuum state, the absorption of the remaining ingredients (marinade) can be promoted between the opened grains. In addition, as the mechanical action of the tumbler changes the muscle protein structure of the meat during the rotation process of the vacuum tumbler, the quality of the meat can be improved.

The step (b) above is a step of preparing seasoned meat by vacuum tumbling the mixed material and the first bulgogi sauce at 10° C. or less, 1 to 10° C., 3 to 8° C., or 4 to 6° C., and may be a process in which the first bulgogi sauce is absorbed into the gaps between the opened grains of the meat through the vacuum tumbling process.

The above step (c) is a step of maturing the seasoned meat at 3 to 5°C for 12 to 18 hours, 13 to 17 hours, or 14 to 16 hours, and the meat quality (tenderness) and juiciness of the meat can be improved by going through the maturing process.

The step (d) above is a step of placing a first cellophane sheet on a steam oven tray, spreading out the aged seasoned meat to a thickness of 0.5 to 2 cm, 0.7 to 1.5 cm, or 0.8 to 1.2 cm, and then covering it with a second cellophane sheet to prevent it from exposing to moisture, and then performing a first low-temperature steam heating at 60 to 70°C, 62 to 68°C, or 64 to 66°C for 30 to 50 minutes, 35 to 45 minutes, or 38 to 42 minutes. Through the low-temperature steam heating of the meat covered with cellophane, the destruction of nutrients in the meat can be minimized.

The above step (e) is a step of obtaining bulgogi by performing secondary low-temperature steam heating at 75 to 85°C, 77 to 83°C or 78 to 81°C for 10 to 25 minutes, 13 to 20 minutes or 14 to 16 minutes after the first low-temperature steam heating, and when performed as a subsequent step to the above-described first low-temperature steam heating, there is a unique effect of further minimizing the destruction of nutrients in the meat.

According to one embodiment of the present invention, the dried mushroom powder may be at least one selected from the group consisting of horseshoe mushrooms, reishi mushrooms, shiitake mushrooms, and enoki mushrooms, but is not limited thereto. Specifically, the dried mushroom may be enoki mushrooms.

According to one embodiment of the present invention, the milk powder is not particularly limited as long as it is made by drying milk into powder. Specifically, skimmed milk powder or whole milk powder can be used, but is not limited thereto.

According to one embodiment of the present invention, the meat may be at least one selected from the group consisting of beef, pork, chicken, and duck, but is not limited thereto. Specifically, the meat may be beef, pork, or chicken.

According to one embodiment of the present invention, the vegetable may be at least one selected from the group consisting of radish, cabbage, apple, potato, sweet potato, and cabbage, but is not limited thereto. Specifically, the vegetable may be radish.

According to one embodiment of the present invention, the seaweed may be at least one selected from the group consisting of kelp, wakame, laver, laver, and seaweed, but is not limited thereto. Specifically, the seaweed may be kelp.

According to one embodiment of the present invention, after step (e), a step (f) of mixing the bulgogi obtained by the second low-temperature steam heating and the second bulgogi sauce and then rapidly cooling to 10° C. or less, 1 to 10° C., 1 to 7° C., or 1 to 4° C. (sauce coating step) may be additionally included. When such a sauce coating step is performed, when the bulgogi produced is applied as a packaged food or an instant food, nutrient loss can be significantly minimized in an additional heating step for food consumption (e.g., microwave heating).

According to one embodiment of the present invention, after step (e) or step (f), a step of weighing and packaging may be additionally included. That is, the nutritionally enhanced bulgogi according to the present invention can be applied as a packaged food or an instant food.

According to one embodiment of the present invention, the first bulgogi sauce and the second bulgogi sauce are the same; when the meat is beef, the first bulgogi sauce and the second bulgogi sauce contain water, soy sauce, sesame oil, cooking sugar, apple concentrate, charcoal-grilled rib extract, minced ginger, minced onion, minced garlic, refined sugar, monosodium L-glutamate, refined salt, black pepper powder, and modified starch, respectively; when the meat is pork, chicken, or duck, the first bulgogi sauce and the second bulgogi sauce contain water, red pepper paste, soy sauce, sesame oil, mirin, pineapple extract, minced garlic, minced green onion, red pepper powder, brown sugar, monosodium L-glutamate, ginger powder, and curry powder, respectively; The weight ratio of the first bulgogi sauce and the second bulgogi sauce may be 1:0.1 to 0.5 or 1:0.2 to 0.3. The ingredients of the first bulgogi sauce and the second bulgogi sauce are not limited to the ingredients described above, and the ingredients may be added or subtracted according to taste and purpose. In addition, the weight ratio of the first bulgogi sauce and the second bulgogi sauce is not limited to the weight ratio range described above, and the ratio may be arbitrarily adjusted according to taste and purpose.

According to one embodiment of the present invention, the step (a) may be to mix 1 to 2 parts by weight of vegetable powder, 0.1 to 0.8 parts by weight of seaweed powder, 0.5 to 1 part by weight of dried mushroom powder, 0.05 to 0.1 part by weight of vitamin C powder, 0.05 to 0.1 part by weight of milk powder, 0.1 to 0.3 parts by weight of dried shrimp powder, 0.1 to 0.8 parts by weight of onion powder, and 0.5 to 1 part by weight of red ginseng extract, based on 100 parts by weight of meat; and the step (b) may be to mix 35 to 40 parts by weight of the first bulgogi sauce, based on 100 parts by weight of meat. The range of parts by weight of the remaining ingredients (marinade) for the meat is not limited to the range of parts by weight described above, and the ratio may be arbitrarily adjusted depending on taste and purpose.

According to one embodiment of the present invention, wheat sprout powder and flaxseed powder may be additionally added to the vacuum tumbler of step (a). When wheat sprout powder and flaxseed powder are added during the mixing process of the meat and the remaining ingredients (marinade), there is an excellent effect in removing the off-flavor of the meat, which can have a positive effect on the flavor felt by the consumer. At this time, the weight ratio of the wheat sprout powder and flaxseed powder may be 1:0.1 to 0.3 or 1:0.2 to 0.3, but is not limited thereto.

Hereinafter, the present invention will be described in more detail by way of examples. However, the following examples are intended to illustrate the present invention, and it will be apparent to those skilled in the art that various changes and modifications can be made within the scope and technical idea of the present invention, and the scope of the present invention is not limited to these examples alone.

<Example>

Example 1

70 g of beef (beef), 1 g of radish powder, 0.4 g of kelp powder, 0.5 g of dried shiitake mushroom powder, 0.05 g of vitamin C powder, 0.05 g of milk powder, 0.1 g of dried shrimp powder, 0.4 g of onion powder, and 0.5 g of red ginseng extract were placed in a vacuum tumbler and vacuum tumbled to prepare a mixed material. Then, the mixed material and 26 g of bulgogi sauce were vacuum tumbled at 5°C to obtain seasoned beef, and the seasoned beef was then aged at 3°C for 15 hours. Then, cellophane was placed on a steam oven tray, the above-mentioned seasoned meat was spread out to a thickness of 1 cm, and then covered with another cellophane to prevent moisture from reaching it. Then, the bulgogi was manufactured by first low-temperature steam heating at 65°C for 40 minutes and then second low-temperature steam heating at 79°C for 15 minutes. The raw materials and mixing ratio of the bulgogi sauce used are shown in Table 1 below.

Bulgogi sauce raw material Mixing ratio (kg) water 50 Soy sauce 70 Sesame oil 6 Cooking party 50 Apple concentrate 10 Charcoal grilled rib extract 15 Liver ginger 0.5 Liver onion 1 Liver garlic 1 Jeongbaekdang 10 Monosodium L-glutamate 0.6 Refined salt 0.4 Black pepper powder 0.3 Modified starch 10 total 224.8

Example 2

In the above Example 1, the same procedure as in Example 1 was followed, except that the temperature for maturing the seasoned meat was 4°C instead of 3°C.

Example 3

In the above Example 1, the same procedure as in Example 1 was followed, except that the temperature for maturing the seasoned meat was 5°C instead of 3°C.

Example 4

In the above Example 1, the same procedure as in the above Example 1 was carried out, except that a process of mixing 7 g of bulgogi sauce into the bulgogi prepared by the second low-temperature steam heating and then rapidly cooling it to 3°C to coat the sauce was added.

Example 5

In the above Example 1, the same procedure as in Example 1 was carried out, except that 0.8 g of wheat sprout powder was additionally added to the vacuum tumbler during the process of preparing the mixed material.

Example 6

In the above Example 1, the same procedure as in Example 1 was carried out, except that 0.8 g of wheat sprouts and 0.2 g of flaxseed powder were additionally added to the vacuum tumbler during the process of preparing the mixed material.

Example 7

The same procedure as Example 1 was followed, except that pork was used instead of beef, and the seasoned gochujang sauce in Table 2 was used instead of bulgogi sauce.

Example 8

The same procedure as Example 1 was followed, except that chicken meat was used instead of beef and the seasoned gochujang sauce in Table 2 was used instead of bulgogi sauce.

Seasoned Gochujang Sauce raw material Mixing ratio (kg) water 33 chili pepper paste 125 Soy sauce 6 Sesame oil 3 Mirin 2 Pineapple extract 1 Minced garlic 7 Chopped wave 4 Red pepper powder 6 brown sugar 20 Monosodium L-glutamate 2 Ginger powder 1 Curry powder 0.5 total 210.5

<Comparative Example>

Comparative Example 1

In the above Example 1, the same procedure as in Example 1 was followed, except that the temperature for maturing the seasoned meat was 1°C instead of 3°C.

Comparative Example 2

In the above Example 1, the same procedure as in Example 1 was followed, except that the temperature for maturing the seasoned meat was 2°C instead of 3°C.

Comparative Example 3

In the above Example 1, the same procedure as in Example 1 was followed, except that the temperature for maturing the seasoned meat was 6°C instead of 3°C.

Comparative Example 4

In the above Example 1, the same procedure as in Example 1 was followed, except that the temperature for maturing the seasoned meat was 7°C instead of 3°C.

Comparative Example 5

In the above Example 1, the same procedure as in Example 1 was carried out, except that high-temperature steam heating was performed at 100° C. for 55 minutes instead of performing the first low-temperature steam heating and the second low-temperature steam heating.

Comparative Example 6

In the above Example 1, the same procedure as in Example 1 was followed, except that the first low-temperature steam heating was performed at 65°C for 55 minutes and the second low-temperature steam heating was not performed.

<Experimental example>

Experimental Example 1-1: Evaluation of Nutrient Loss in Bulgogi According to Heating Method

In order to evaluate the degree of nutrient loss of bulgogi according to the heating method, the free radical scavenging activity (%) of bulgogi manufactured from Examples 1, 4, 7, and 8 and Comparative Examples 5 to 6 was confirmed. Specifically, a stable 1,1-diphenyl-2-picrylhydrazyl radical was used by improving the method of Fujita et al. (M. S. Blois, Antioxidant determinations by the use of astable free radical, Nature, 29, pp1199-1200, 1958). 2 ml of each concentration of sample was added to 1 ml of a 0.2 mM diphenyl-2-picrylhydrazyl (DPPH) solution, and after reacting for 10 minutes at room temperature, the maximum absorbance was measured at 525 nm to obtain the free radical scavenging activity (%). The free radical scavenging ability was calculated using the following mathematical formula 1 and is shown in Table 3 below.

[Mathematical formula 1]

Free radical scavenging activity (%) = [1-(A-A')/(B-B')] × 100

A: Absorbance of the reaction solution containing the sample at 525 nm.

A': Absorbance at 525 nm of the reaction solution without DDPH addition.

B: Absorbance at 525 nm of the reaction solution without sample addition.

B': Absorbance at 525 nm of the reaction solution without sample and DDPH addition.

Free radical scavenging activity (%) Example 1 61.258 Example 4 70.165 Example 7 58.236 Example 8 53.167 Comparative Example 5 15.468 Comparative Example 6 29.521

Referring to Table 3 above, Examples 1 (beef bulgogi), 4 (beef bulgogi + sauce coating), 7 (pork bulgogi), and 8 (chicken bulgogi), which performed both the first low-temperature steam heating and the second low-temperature steam heating, exhibited antioxidant efficacy due to the vitamin C contained in the sauce, whereas Comparative Example 5 (beef bulgogi), which was heated with high-temperature steam at 100°C, showed a significantly reduced antioxidant efficacy. In addition, uniquely, Comparative Example 6 (beef bulgogi), which only performed the first low-temperature steam heating without performing the second low-temperature steam heating, showed a significantly reduced antioxidant efficacy.

Through this, it can be seen that when the temperature and time conditions of the first and second low-temperature steam heating according to the present invention are satisfied, the nutrient loss of bulgogi can be minimized.

Experimental Example 1-2: Evaluation of Nutrient Loss Prevention Ability by Source Coating

In order to evaluate the nutrient loss prevention ability according to the sauce coating performed in Example 4, the bulgogi prepared from Examples 1, 4, 7, 8 and Comparative Examples 5 to 6 were heated in a microwave oven (1000 W) for 2 minutes, and the free radical scavenging ability was calculated in the same manner as in Experimental Example 1-1. The reduction rate of the scavenging ability compared to Experimental Example 1-1 was calculated (rounded to the first decimal place) and is shown in Table 4 below.

Free radical scavenging activity (%) Decrease rate (%) Example 1 44.106 28 Example 4 63.852 9 Example 7 43.667 25 Example 8 37.217 30 Comparative Example 5 11.293 27 Comparative Example 6 23.313 21

Referring to Table 4 above, Example 4 (bulgogi + sauce coating), which additionally performed a sauce coating process of mixing 7 g of bulgogi sauce on bulgogi prepared by secondary low-temperature steam heating and then rapidly cooling to 3°C, showed a significantly smaller decrease in free radical scavenging ability after microwave heating compared to Examples 1 (bulgogi), 7 (pork bulgogi), 8 (chicken bulgogi), Comparative Examples 5 (bulgogi), and 6 (bulgogi), which did not additionally perform the sauce coating process.

Through this, it can be confirmed that when the source coating process is performed together with the first and second low-temperature steam heating processes according to the present invention, nutrient loss can be further minimized when applied to packaged foods or instant foods.

Experimental Example 2: Sensory Evaluation According to Maturation Temperature

In order to confirm the effect of maturation temperature on the meat quality and juiciness of bulgogi, a sensory evaluation was conducted on the bulgogi produced from Examples 1 to 3 and Comparative Examples 1 to 4, and the results are shown in Table 5 below.

The evaluation items were meat texture (tenderness), juiciness, and overall preference, and 40 people in total were tested: 10 general adults, 10 general children, 10 elderly people, and 10 foreigners. The test was conducted using a 5-point scale (1 point: very dislike, 2 points: dislike, 3 points: average, 4 points: good, 5 points: very good).

Flesh Juiciness Comprehensive symbol map Example 1 4.3 4.0 4.2 Example 2 4.2 4.0 4.1 Example 3 4.5 3.9 4.1 Comparative Example 1 3.1 2.9 3.0 Comparative Example 2 2.9 3.1 3.0 Comparative Example 3 3.5 3.3 3.4 Comparative Example 4 3.2 3.6 3.4

Referring to Table 5 above, it can be confirmed that, uniquely, Examples 1 to 3, which satisfy the maturation temperature of 3 to 5°C, significantly improve the preference for meat quality and juiciness of bulgogi compared to Comparative Examples 1 to 4, which do not satisfy this temperature.

Through this, it can be confirmed that the maturing temperature in the method for manufacturing bulgogi according to the present invention has a great influence on the meat quality and juiciness of seasoned meat.

Experimental Example 3: Sensory Evaluation with or without Wheat Germ and Flaxseed Powder

In order to confirm the effect of wheat sprout and flaxseed powder on the removal of off-flavor, a sensory evaluation was conducted on the bulgogi prepared from Examples 1 to 3 and Examples 5 to 6, and the results are shown in Table 6 below.

The evaluation items were carried out on the smell, flavor, and overall preference, and 40 people in total, including 10 general adults, 10 general children, 10 elderly people, and 10 foreigners, were evaluated using a 5-point scale (1 point: very dislike, 2 points: dislike, 3 points: average, 4 points: good, 5 points: very good).

smell of fish zest Comprehensive symbol map Example 1 3.9 3.1 3.5 Example 2 3.7 3.2 3.5 Example 3 3.5 3.8 3.6 Example 5 3.4 3.3 3.3 Example 6 4.6 4.4 4.5

Referring to Table 6 above, Example 6, in which wheat sprout powder and flaxseed powder were added to the mixed material for meat seasoning, significantly improved the preference for flavor by removing the off-flavor unique to meat. Interestingly, Example 5, in which only wheat sprout was added without flaxseed powder, showed no significant effect in removing the off-flavor compared to Example 6, in which flaxseed powder was also added.

Through this, it can be confirmed that the presence or absence of wheat sprout powder and flaxseed powder in the mixed materials in the method for manufacturing bulgogi according to the present invention has a significant effect on consumer preference by removing off-flavors from meat.

As described above, the method for manufacturing bulgogi according to the present invention reduces the loss of nutrients in bulgogi by using low-temperature steam heating, and effectively removes the unique off-flavor of meat by using bulgogi sauce containing specific ingredients, while providing nutrient-enhanced bulgogi with excellent consumer preference for the texture of the meat.

Claims (7)

(a) a step of preparing a mixed material by placing meat, vegetable powder, seaweed powder, dried mushroom powder, vitamin C powder, milk powder, dried shrimp powder, onion powder, and red ginseng extract in a vacuum tumbler and vacuum tumbling;
(b) a step of preparing seasoned meat by vacuum tumbling the mixed ingredients and the first bulgogi sauce at 10°C or lower;
(c) a step of maturing the seasoned meat at 3 to 5°C for 12 to 18 hours;
(d) a step of laying a first cellophane sheet on a steam oven tray, spreading the aged seasoned meat to a thickness of 0.5 to 2 cm, covering it with a second cellophane sheet to prevent moisture from coming into contact, and then performing a first low-temperature steam heating at 60 to 70°C for 30 to 50 minutes; and
(e) A method for producing nutrient-enhanced bulgogi, comprising the step of obtaining bulgogi by performing secondary low-temperature steam heating at 75 to 85° C. for 10 to 25 minutes after the primary low-temperature steam heating.
In the first paragraph,
A method for producing nutritionally enhanced bulgogi, wherein the meat is at least one selected from the group consisting of beef, pork, chicken, and duck.
In the first paragraph,
The above vegetables are at least one selected from the group consisting of radish, cabbage, apple, potato, sweet potato and cabbage;
A method for producing nutritionally enhanced bulgogi, wherein the above seaweed is at least one selected from the group consisting of kelp, wakame, laver, laver, and seaweed.
In the first paragraph,
After step (e) above,
(f) A method for producing nutritionally enhanced bulgogi, further comprising the step of mixing the bulgogi obtained by the second low-temperature steam heating with the second bulgogi sauce and then rapidly cooling it to 10° C. or lower.
In paragraph 1 or 4,
The above first bulgogi sauce and second bulgogi sauce are identical to each other;
When the above meat is beef, the first bulgogi sauce and the second bulgogi sauce each contain water, soy sauce, sesame oil, cooking sugar, apple concentrate, grilled rib extract, minced ginger, minced onion, minced garlic, refined sugar, monosodium L-glutamate, refined salt, black pepper powder, and modified starch;
When the above meat is pork, chicken or duck, the first bulgogi sauce and the second bulgogi sauce each contain water, red pepper paste, soy sauce, sesame oil, mirin, pineapple extract, minced garlic, minced green onion, red pepper powder, brown sugar, monosodium L-glutamate, ginger powder and curry powder;
A method for producing nutritionally enhanced bulgogi, wherein the weight ratio of the first bulgogi sauce and the second bulgogi sauce is 1:0.1 to 0.5.
In the first paragraph,
The step (a) above is to mix 1 to 2 parts by weight of vegetable powder, 0.1 to 0.8 parts by weight of seaweed powder, 0.5 to 1 part by weight of dried mushroom powder, 0.05 to 0.1 part by weight of vitamin C powder, 0.05 to 0.1 part by weight of milk powder, 0.1 to 0.3 parts by weight of dried shrimp powder, 0.1 to 0.8 parts by weight of onion powder, and 0.5 to 1 part by weight of red ginseng extract, based on 100 parts by weight of meat;
The step (b) above is a method for producing nutritionally enhanced bulgogi, wherein 35 to 40 parts by weight of the first bulgogi sauce is mixed based on 100 parts by weight of meat.
In the first paragraph,
A method for producing nutritionally enhanced bulgogi, comprising additionally adding wheat sprout powder and flaxseed powder to the vacuum tumbler of step (a).