KR102750749B1 - Braised rib stew having Long-term storage possible and and its manufacturing method - Google Patents

Abstract

The purpose of the present invention is to provide galbi jjim which can be stored at room temperature for a long time and at the same time provide soft rib meat, and a manufacturing method thereof. Provided is a method for manufacturing galbi jjim capable of long-term storage, which comprises: a first step of preparing galbi by putting a fruit crushed material, vacuum-packing the same, and putting the same into water at 55-60℃ to store the same; a second step of putting a mixture consisting of the dried red pepper, whole pepper, garlic, ginger, bay leaf, and radish ground into a broth net, putting the mixture into water and boiling the same to manufacture a broth; a third step of adding the galbi pretreated in the first step to the broth in the second step, boiling the same, and then, when starting to boil, adding starch syrup, soy sauce, sugar, soju, Mirin, caramel, pear juice, apple juice, black garlic juice, Miwon, low-salt soybean paste powder, pepper powder, lotus root crushed material, carrot crushed material, and onion crushed material, boiling the same on strong heat, and boiling the same on medium heat to prepare broth containing galbi; and a fourth step of taking out a broth net from the broth containing galbi, adding turmeric fermented powder and sesame oil, and mixing the same to prepare galbi jjim.

Description

{Braised rib stew having long-term storage possible and its manufacturing method}

The present invention relates to galbijjim that can be stored for a long period of time and a method for producing the same, and more specifically, to galbijjim that can be stored for a long period of time at room temperature and provide soft galbi, and a method for producing the same.

Meat is a representative food of the common people and can be enjoyed in various dishes depending on the part. Most people enjoy it in various ways, such as grilling parts such as pork belly and pork neck, steaming or making soup with the backbone, making pig's feet dishes with the legs, and making galbijjim with the ribs.

Among them, galbi meat, the main ingredient of galbijjim, is rich in unsaturated fatty acids that lower cholesterol levels, making it effective in preventing adult diseases. It is also rich in iron, making it effective in preventing anemia, but it has a unique gamey smell, so it is important to remove the gamey smell and add flavor when cooking.

Many traditional braised short ribs are made by adding herbal medicine extracts to the short ribs and heating them at high temperatures, or by adding various spices to the short ribs and heating them at high temperatures, and then adding a small amount of water and boiling them at high temperatures.

However, galbijjim made this way has the problem that the seasoning does not penetrate deeply into the ribs, the meat has a unique smell, the organoleptic quality is reduced, and it is difficult to store at room temperature.

1. Republic of Korea Registered Patent No. 10-1586784 ‘Homemade Braised Ribs and Their Manufacturing Method’ 2. Republic of Korea Patent No. 10-0992861 ‘Instant Pork Rib Stew That Can Be Stored at Room Temperature and Its Manufacturing Method’

The purpose of the present invention is to provide a braised rib dish and a method for producing the same that can be stored for a long time at room temperature and provide soft rib meat.

The method for manufacturing galbijjim capable of long-term storage of the present invention to achieve the above purpose comprises the following steps: a first step of preparing pretreated ribs by putting ribs and fruit powder consisting of pear, apple, and pineapple, vacuum-packing them, placing them in water at 55 to 60°C, and storing them for 1 to 2 hours; a second step of preparing broth by putting a mixture consisting of dried red pepper, whole pepper, garlic, ginger, bay leaf, and shredded radish in a broth net, adding the mixture to water, and boiling it; a third step of preparing broth including ribs by putting the pretreated ribs in the broth of the second step, and boiling it; and when it starts to boil, adding corn syrup, soy sauce, sugar, soju, mirin, caramel, pear juice, apple juice, ground garlic juice, MSG, low-salt soybean paste powder, pepper powder, lotus root powder, carrot powder, and onion powder, and boiling it for 10 to 20 minutes on high heat and then for 35 to 50 minutes while controlling the heat on medium heat; and a third step of preparing broth including ribs by boiling the ribs in the broth of the second step. It is characterized by including a fourth step of making galbijjim by adding and mixing turmeric fermented powder and sesame oil after draining the broth through a broth net.

In addition, the fruit pulverization in the first step of preparing the pretreated ribs is characterized by being composed of pears, apples, and pineapple in a weight ratio of 2 to 3: 1 to 2: 1.

In addition, the galbijjim manufactured in the fourth step comprises 40 to 60 wt% of galbi, 15 to 25 wt% of water, 5 to 10 wt% of lotus root, 4 to 10 wt% of low-salt soy sauce, 3 to 5 wt% of carrot, 2 to 5 wt% of onion, 1 to 5 wt% of starch syrup, 1 to 5 wt% of sugar, 1 to 5 wt% of radish, 1 to 5 wt% of pear, 1 to 5 wt% of soju, 1 to 5 wt% of mirin, 1 to 5 wt% of pear juice, 0.5 to 1 wt% of apple, 0.1 to 1 wt% of apple juice, 0.5 to 1 wt% of whole ginger, 0.5 to 1 wt% of garlic, 0.5 to 1 wt% of pineapple, 0.1 to 1 wt% of caramel, 0.1 to 1 wt% of sesame oil, 0.1 to 1 wt% of black garlic juice, 0.1 to 1 wt% of dried red pepper, and MSG. It is characterized by being composed of 0.1 to 1 wt% of soybean paste powder, 0.1 to 1 wt% of whole pepper, 0.01 to 0.1 wt% of low-salt soybean paste powder, 0.01 to 0.1 wt% of black pepper powder, 0.01 to 0.1 wt% of fermented turmeric powder, and 0.01 to 0.1 wt% of bay leaves.

Another invention, the galbijjim that can be stored for a long time, is characterized by being manufactured using the above-mentioned manufacturing method.

The technical problems to be achieved by the present invention are not limited to the technical problems mentioned above, and other technical problems not mentioned can be clearly understood by a person having ordinary skill in the technical field to which the present invention belongs from the description below.

According to the present invention, a braised rib dish and a method for producing the same are provided that can be stored for a long time at room temperature and provide soft rib meat.

Figure 1 is a drawing showing a manufacturing process for galbijjim that can be stored for a long period of time according to Example 1 of the present invention.

Hereinafter, preferred embodiments and experimental examples of the present invention will be described in detail with reference to the attached drawings, and detailed descriptions of well-known functions and configurations that may unnecessarily obscure the gist of the present invention will be omitted.

The present invention relates to a method for producing galbijjim that can be stored for a long period of time, and will be described in detail through examples.

The present invention is to develop a galbijjim that can be stored for a long period of time, and more specifically, as illustrated in FIG. 1, the method comprises a rib preparation step (S10), a broth preparation step (S20), a broth preparation step including ribs (S30), and a galbijjim preparation step (S40), and the major feature of the method is to produce galbijjim that can be stored for a long period of time at room temperature and at the same time provide soft rib meat. This will be specifically described as follows.

<Manufacturing steps for the long-term storage of galbijjim according to the present invention>

1. Step 1: Preparing the pre-processed ribs (S10)

This step is characterized by preparing pre-processed ribs by putting in a fruit powder consisting of ribs, pears, apples, and pineapple, vacuum-packing it, and then storing it in water at 55-60℃ for 1-2 hours.

To explain, ribs are made from beef ribs or pork ribs, and are usually simply washed to remove the peculiar smell, or pre-treated by boiling at high heat or by short-term high-heat treatment to remove the unpleasant smell.

However, the conventional method described above has the disadvantage of making it difficult to completely remove the unpleasant odor and making the meat hard, making it difficult for the seasoning to penetrate properly.

Accordingly, in the present invention, a specific pretreatment process of this step is first performed, which is a characteristic key technology of the present invention. After putting in a fruit crush consisting of ribs, pears, apples, and pineapple and vacuum-packing it, it is placed in water at 55 to 60°C and stored for 1 to 2 hours for pretreatment.

At this time, the fruit powder is added to play a role in tenderizing the meat, and more specifically, it is best to have a weight ratio of pear, apple, and pineapple of 2~3:1~2:1.

In other words, if the weight range of the above-mentioned fruit powder is outside the weight range of each ingredient, the ribs may become too mushy or the tenderization may not occur properly during the preprocessing process. Therefore, in order to provide a soft and chewy texture, it is best to have a weight ratio of pear, apple, and pineapple of 2~3:1~2:1.

The fruit powder composed in this manner is characterized in that it is added in an amount of 0.05 to 0.2 parts by weight based on 100 parts by weight of the ribs. If it is contained in an amount less than 0.05 parts by weight, it becomes difficult to evenly tenderize the ribs, and if it exceeds 0.2 parts by weight, it does not exhibit the increased texture of the ribs according to the excess content.

Since it is difficult to obtain the texture desired by the present invention when the fruit powder consisting of the above ribs, pears, apples, and pineapple is first placed in water and directly heat-treated, due to the deterioration of the ingredients and strong shrinkage of the ribs, the biggest feature is that the ingredients are first vacuum-packed and then placed in water at 55 to 60°C in this vacuum-packed state and stored for 1 to 2 hours to allow the tenderizing components of the fruit powder to gradually permeate the ribs and also remove any unpleasant odor.

At this time, if water below 55℃ is used or if it is stored for less than 1 hour, it will be difficult to properly remove the gamey smell or the tenderization will not occur properly. If it exceeds 60℃ or if it is stored for more than 2 hours, the ribs will shrink strongly and the meat juice will escape, causing the ribs to lose their flavor.

2. Step 2: Broth production step (S20)

This step is characterized by making broth by putting a mixture of dried red pepper, whole pepper, garlic, ginger, bay leaf, and shredded radish in a stock net, then boiling it in water.

To explain, the broth is an essential component for making braised ribs that perfectly removes the unpleasant odor of the pretreated ribs and has a savory taste. At this time, the mixture is best made up of dried red pepper, whole pepper, garlic, ginger, bay leaf, and shredded radish in a weight ratio of 0.02 to 1 : 0.02 to 1 : 0.1 to 1 : 0.1 to 1 : 0.002 to 0.1 : 1.

In addition, the broth is made by adding 5 to 10 times the amount of water to the mixture and boiling it at 100 to 120°C for 12 to 24 hours. The boiling conditions are such that the effective ingredients of the mixture are sufficiently extracted to maintain the long-term storage properties of the pickled vegetables while also providing a savory flavor. If the temperature is lower than 100°C or for less than 12 hours, the effective ingredients of each ingredient may not be sufficiently extracted, making long-term storage of the pickled vegetables somewhat difficult. In addition, if the temperature is higher than 120°C or for more than 24 hours, it is difficult to expect a greater effect than when the mixture is treated at 120°C for 24 hours.

3. Step 3: Preparation of broth containing ribs (S30)

In this step, the ribs that were pre-processed in Step 1 are added to the broth of Step 2 and boiled. Once it starts to boil, add corn syrup, soy sauce, sugar, soju, mirin, caramel, pear juice, apple juice, ground garlic juice, MSG, low-sodium soybean paste powder, pepper powder, shredded lotus root, shredded carrot, and shredded onion. Boil on high heat for 10 to 20 minutes, then on medium heat and adjust the heat for 35 to 50 minutes to produce the broth that includes the ribs.

In other words, this step is the result of extensive research by the inventor to use the above ingredients for the purpose of imparting savory flavor to the ribs while enabling long-term storage at room temperature. That is, after putting the ribs pretreated in the first step into the broth of the second step and boiling them, when it starts to boil, add corn syrup, soy sauce, sugar, soju, mirin, caramel, pear juice, apple juice, earthy garlic juice, MSG, low-salt soybean paste powder, pepper powder, lotus root shredded, carrot shredded, and onion shredded and boil them. At this time, the corn syrup, soy sauce, sugar, soju, mirin, caramel, pear juice, apple juice, earthy garlic juice, MSG, low-salt soybean paste powder, pepper powder, lotus root shredded, carrot shredded, and onion shredded are in the ratio of 1:4~10:1~5:1~5:1~5:0.1~1:1~5:1~5:0.1~1:0.1~1:0.01~0.1:0.01~0.1:5~10:3~5:2~5 It is best to have a weight ratio of 10 to 15, and this is the optimal condition for achieving the purpose of the present invention.

In particular, the low-salt soybean paste powder is made by mixing mashed boiled soybeans, sweet potato powder, fermented taro powder, and fermented soybean powder, and then molding them to make meju lumps, fermenting and maturing the meju lumps at 20-25℃ for 1-2 months, then slowly drying them to make meju with a moisture content of 15-20% (w/w), then putting the meju in a salt water solution of 8-10% (w/w) that is 1.5-2 times the volume of the meju, maturing it for 40-50 days, and then drying and grinding the resulting low-salt soybean paste.

To explain in more detail, when making soybean paste, you first have to make a block of meju, soak the beans for 12 to 15 hours, boil them for 3 to 4 hours until the bean smell disappears and they can be crushed with your fingers, drain them through a sieve to remove the moisture, and pound them so that the beans are not completely crushed, making them in the form of mashed boiled beans.

Jerusalem artichokes are processed into powder form and used, and taro is processed into fermented taro powder through a specific fermentation process to remove its unique bitter taste.

In other words, the acrid component of taro disappears even when wet-heated as it is, but in this case, other effective ingredients are also lost. Therefore, in order to prevent the loss of effective ingredients and remove only the acrid taste, it is suitable to manufacture it by going through a specific fermentation process, more preferably by fermenting it using lactic acid bacteria. In this case, it is more preferable to apply a Lactobacillus sp. strain as the type of lactic acid bacteria, and this can be easily obtained from anyone from the Korea Research Institute of Bioscience and Biotechnology, the Korea Microbiological Conservation Center, etc.

The above culture medium may refer to a substance including all substances contained in a medium in which a strain is cultured, and may refer to a substance including a metabolite or secretion resulting from strain culture or a fragment thereof, and the strain itself may also be included in the culture medium. In addition, the above culture medium may be cultured according to a method commonly used in the art.

The above medium can be a general medium, and it is characterized by preparing a microbial culture solution having a concentration of 1×10 ⁷ CFU/ml or more by inoculating the lactic acid bacteria into the liquid medium and culturing it at 30 to 35°C for 24 to 72 hours, and more preferably, it is most suitable to inoculate the microbial strain into the liquid medium and then culturing it at 35 to 37°C for 24 to 72 hours, with an aeration amount of 0.05 to 0.4 vvm (vol/vol/min), a stirring speed of 100 to 200 rpm (rotary/min), and an internal pressure of 0.1 to 1 kgf/cm2.

100 to 200 g of crushed taro is added per 1 liter of the culture solution thus manufactured, soaked, and then fermented at 20 to 25°C for 24 to 48 hours to manufacture a fermented taro product, which is then dried and pulverized to manufacture a fermented taro powder.

At this time, the above fermentation conditions are applied for the purpose of maximizing the functional components of the above-mentioned taro and at the same time eliminating the acrid taste. If applied for less than 24 hours or at less than 20℃, the intended effect of reducing the acrid taste will decrease, and if applied for more than 48 hours or at more than 25℃, there is a risk of a strong odor being generated depending on the excess.

In addition, in this step, fermented soybean powder is added, which is to inoculate the fungi necessary for making soybean paste and at the same time prevent the characteristic odor of the fungal culture solution from being emitted. In other words, 100 to 200 g of soybean shreds are added per 1 liter of the above culture solution, soaked, and then each is fermented at 20 to 25°C for 24 to 48 hours to produce a fermented soybean product, which is then dried and pulverized to produce a fermented soybean powder.

The yeast used herein includes, but is not limited to, strains of Aspergillus genus, Rhizopus genus, Bacillus genus, Lactobacillus genus, or mixed strains thereof, and more preferably, Bacillus subtilus is used.

At this time, the yeast culture solution is characterized by containing microorganisms at a concentration of 1×10 ⁷ CFU/ml or more, and more preferably, it is most suitable to inoculate the yeast into a liquid medium and then culture it at 30 to 35°C for 3 to 5 days with an aeration amount of 0.05 to 0.4 vvm (vol/vol/min), a stirring speed of 100 to 200 rpm (rotary/min), and an internal pressure of 0.1 to 1 kgf/cm2, and the yeast can be easily obtained from the Korea Research Institute of Bioscience and Biotechnology, the Korea Microbiological Conservation Center, etc.

When making soybean paste using the meju lumps manufactured by mixing the above-mentioned sweet potato powder, fermented taro powder, and fermented soybean powder and shaping them into a rectangular or oval shape, only the unpleasant odor of galbijjim is removed and the unique flavor and aroma of soybean paste are not added.

At this time, the meju lump is characterized in that it is manufactured by mixing 10 to 20 parts by weight of the Jerusalem artichoke powder, 1 to 5 parts by weight of the fermented taro powder, and 1 to 5 parts by weight of the fermented soybean powder based on 100 parts by weight of mashed boiled soybeans. If the content of the Jerusalem artichoke powder is less than 10 parts by weight, it is difficult to achieve the purpose of the present invention, and if it exceeds 20 parts by weight, the soybean paste may have a rough taste. If the fermented taro powder is less than 1 part by weight, it is difficult to achieve the purpose of the present invention, and if it exceeds 5 parts by weight, there is a concern that it will be difficult to produce the savory taste of the soybean paste itself because appropriate leaven is not generated.

In addition, if the fermented soybean powder is contained in an amount of less than 1 part by weight, proper yeast is not generated, making it difficult to produce the savory taste of the soybean paste itself, and if it exceeds 5 parts by weight, the soybean paste rather presents a rough taste. Therefore, the specific mixing amounts are essential elements for achieving the purpose of the present invention.

The above ingredients are mixed and boiled over high heat (180-230℃) for 10-20 minutes, then boiled over medium heat (130-180℃) for 35-50 minutes, controlling the heat, to produce a broth containing tender ribs.

4. Step 4: Galbijjim manufacturing step (S40)

The characteristic of this step is that the broth containing the ribs is drained through a broth net, and then the fermented turmeric powder and sesame oil are added and mixed to make the braised ribs.

To explain, turmeric ( Curcuma longa ) refers to the dried root of turmeric ( Curcuma longa Linne ), a perennial herb belonging to the ginger family (Zingiberaceae). The turmeric is mainly cultivated in the central and southern regions of Korea. It has a peculiar smell, turns saliva yellow when chewed, is irritating, and has a spicy and bitter taste.

These herbs themselves have a spicy and bitter taste, so if applied as is, it will actually reduce the flavor of the braised ribs.

Accordingly, it is recommended to process turmeric into a fermented powder form and apply it through a fermentation process.

To explain, the fermented turmeric powder applied in this step is suitable for manufacturing by fermenting turmeric with lactic acid bacteria. At this time, it is more preferable to apply a Lactobacillus sp. strain as the type of lactic acid bacteria, which can be easily obtained from anyone from the Korea Research Institute of Bioscience and Biotechnology, the Korea Microbiological Conservation Center, etc.

The above medium can be a general medium, and it is characterized by preparing a microbial culture solution having a concentration of 1×10 ⁷ CFU/ml or more by inoculating the lactic acid bacteria into the liquid medium and culturing it at 30 to 35°C for 24 to 72 hours, and more preferably, it is most suitable to inoculate the microbial strain into the liquid medium and then culturing it at 35 to 37°C for 24 to 72 hours, with an aeration amount of 0.05 to 0.4 vvm (vol/vol/min), a stirring speed of 100 to 200 rpm (rotary/min), and an internal pressure of 0.1 to 1 kgf/cm2.

100 to 200 g of turmeric powder is added per 1 liter of the culture solution thus prepared, soaked, and then fermented at 20 to 25°C for 24 to 48 hours to prepare a turmeric fermented product, which is then dried and pulverized to prepare a turmeric fermented powder.

At this time, the above fermentation conditions are applied for the purpose of maximizing the functional components of the above-mentioned turmeric and at the same time eliminating the bitter taste. If applied for less than 24 hours or at less than 20℃, the intended bitter taste reduction effect will be reduced, and if applied for more than 48 hours or at more than 25℃, there is a risk of a strong odor being generated depending on the excess.

The above-mentioned galbijjim manufactured in this manner comprises: 40 to 60 wt% of ribs, 15 to 25 wt% of water, 5 to 10 wt% of lotus root, 4 to 10 wt% of low-salt soy sauce, 3 to 5 wt% of carrots, 2 to 5 wt% of onions, 1 to 5 wt% of starch syrup, 1 to 5 wt% of sugar, 1 to 5 wt% of radish, 1 to 5 wt% of pear, 1 to 5 wt% of soju, 1 to 5 wt% of mirin, 1 to 5 wt% of pear juice, 0.5 to 1 wt% of apple, 0.1 to 1 wt% of apple juice, 0.5 to 1 wt% of whole ginger, 0.5 to 1 wt% of garlic, 0.5 to 1 wt% of pineapple, 0.1 to 1 wt% of caramel, 0.1 to 1 wt% of sesame oil, 0.1 to 1 wt% of black garlic juice, 0.1 to 1 wt% of dried red pepper, 0.1 to 1 wt% of MSG, It is characterized by being composed of 0.1 to 1 wt% of whole pepper, 0.01 to 0.1 wt% of low-salt soybean paste powder, 0.01 to 0.1 wt% of black pepper powder, 0.01 to 0.1 wt% of fermented turmeric powder, and 0.01 to 0.1 wt% of bay leaves, and through this, galbijjim is produced that can be stored for a long time (30 to 40 days) at room temperature (25 to 35°C) while providing tender ribs.

In other words, while regular braised short ribs develop a gamey smell when stored at room temperature and the ingredients contained in them rot, making it difficult to store them at room temperature for more than 2-3 days, the braised short ribs of the present invention can be stored at room temperature for a longer period of time, and can be stored for up to 6 months when refrigerated.

Hereinafter, the present invention will be described in more detail with reference to examples and experimental results. However, these examples and experimental results are for illustrative purposes only and are not intended to limit the scope of protection of the present invention.

<Example 1> Manufacturing of galbijjim 1

First, the beef ribs were washed to remove impurities, then cut into bite-sized pieces, and 497.3 g of cut beef ribs were prepared.

Next, 14.2 g of pears, 8.9 g of apples, and 5.9 g of pineapple were mixed and ground to produce 29 g of fruit powder, which was then placed in a plastic bag with the cut short ribs and vacuum-packed. This was then placed in water at 58°C and stored for 90 minutes while maintaining the temperature to prepare pretreated short ribs.

A mixture consisting of 1.4 g of dried red pepper, 1.1 g of whole pepper, 7.1 g of garlic, 8.5 g of ginger, 0.1 g of bay leaf, and 21.3 g of shredded radish was placed in a stock pot, and then boiled in 177.6 g of water to make stock.

Add the pre-processed ribs to the above-mentioned broth and boil at 100℃. Once it starts to boil, add 21.3g of corn syrup, 46.2g of soy sauce, 21.3g of sugar, 12.8g of soju, 12.8g of mirin, 2.1g of caramel, 10.7g of pear juice, 8.9g of apple juice, 1.7g of ground garlic juice, 1.1g of MSG, 0.5g of low-sodium soybean paste powder, 0.4g of pepper powder, 53.3g of shredded lotus root, 35.5g of shredded carrot, and 25.6g of shredded onion, and boil for 20 minutes on high heat (200℃), then adjust the heat and boil for 40 minutes on medium heat (150℃) to prepare the broth including the ribs.

At this time, the low-salt soybean paste powder was manufactured using the following manufacturing method.

(Manufacturing low-salt soybean paste powder) After washing and preparing the soybeans, soak the washed soybeans in water for about 15 hours, boil them for 4 hours, and then pound them so that the soybeans are not completely crushed to make boiled soybeans.

1 ℓ of MRS liquid medium was inoculated with Lactobacillus sp. strain and cultured at 35 ℃ for 24 hours. 200 g of crushed taro was added to 1 ℓ of the prepared lactic acid bacteria culture solution (containing 1 × 10 ⁷ CFU/g), soaked, and fermented at 25 ℃ for 24 hours. After filtering, the remaining fermented taro was obtained, which was then dried and pulverized to produce fermented taro powder.

1 ℓ of LA liquid medium was inoculated with Bacillus subtilus strain and cultured at 32 ℃ for 24 hours. 200 g of soybean pulverized material was added to 1 ℓ of the prepared Aspergillus culture solution (containing 1 × 10 ⁸ CFU/g), fermented at 25 ℃ for 24 hours, filtered, and the remaining soybean fermentation product was obtained. It was then dried and pulverized to produce fermented soybean powder.

Next, 20 g of Jerusalem artichoke powder, 5 g of the fermented taro powder, and 5 g of the fermented soybean powder were added to 100 g of the mashed boiled soybeans prepared above, mixed, and then shaped into a rectangular shape to prepare a meju block.

Then, the above-mentioned meju lump was fermented and aged at 25℃ for 2 months, and gradually dried to produce meju with a moisture content of 20% (w/w).

The soybean paste thus manufactured was placed in a 10% (W/W) salt water solution with twice the amount of soybean paste and aged for 50 days to manufacture low-salt soybean paste, which was then dried and ground to manufacture low-salt soybean paste powder.

Then, after draining the broth containing the ribs, 0.3 g of turmeric fermented powder and 2.1 g of sesame oil were added and mixed to manufacture Galbijjim 1. At this time, the turmeric fermented powder was prepared by inoculating 1 ℓ of MRS liquid medium with Lactobacillus sp. strain and culturing at 35℃ for 24 hours, preparing lactic acid bacteria culture solution (containing 1×10 ⁷ CFU/g), adding 200 g of turmeric crushed product and soaking it, fermenting at 25℃ for 24 hours, then filtering to obtain the remaining turmeric fermented product, drying it, and pulverizing it, and applying it to manufacture Galbijjim 1.

<Comparative Example 1> Manufacturing of Galbijjim 2

Galbijjim 2 was prepared by using the same method as in Example 1, except that the short ribs were washed only with water without any pretreatment.

<Comparative Example 2> Preparation of Galbijjim 3

The same method as in Example 1 was used to prepare the galbi jjim 3, except that the galbi was heated at 100°C for 30 minutes during pretreatment.

<Comparative Example 3> Manufacturing of Galbijjim 4

The same method as in Example 1 was used to manufacture the low-salt soybean paste, but instead of the low-salt soybean paste powder used in Example 1, 1 kg of mashed boiled soybeans was inoculated with 1 ℓ of LA liquid medium with Bacillus subtilus strain, and cultured at 32℃ for 24 hours. 10 ml of the prepared Nuruk fungus culture solution (containing 1×10 ⁸ CFU/g) was then inoculated, and the resulting mixture was shaped into a rectangular shape to manufacture a meju mass. The meju mass was then left to ferment and mature at 25℃ for 2 months, gradually drying the resulting meju mass to have a moisture content of 20% (w/w). The resulting meju was then placed in a 10% (W/W) salt water solution twice the volume of the meju mass, matured for 50 days, and then dried and ground to produce the low-salt soybean paste, thereby manufacturing galbijjim 4.

<Comparative Example 4> Manufacturing of Galbijjim 5

Galbijjim 5 was manufactured using the same method as in Example 1, but using turmeric powder obtained by simply drying and crushing turmeric instead of fermented turmeric powder.

<Experimental Example 1> Sensory test and storage period confirmation

1. Experimental method

A sensory test was conducted on the galbijjim of the above Example 1 and Comparative Examples 1 to 4. At this time, a sensory test was conducted on 30 trained evaluators, and a sensory evaluation was conducted on the taste, flavor, and overall preference of the pickled vegetables, and the results are shown in Table 1 below. At this time, after evaluating using a 5-point scale, the average value was calculated and evaluated. Here, a higher score for each item means a higher preference for the corresponding item.

In addition, the total storage period was measured by checking the total bacterial count on the 30th day of storage at 30℃. At this time, the total bacterial count was determined by diluting each of the 30-day detection samples 100-fold, inoculating 0.1 mL each onto sterilized standard methods agar (Difco), culturing at 35℃ for 36 hours, counting the colonies produced, selecting a plate that produced 30 to 300 colonies per plate, counting the colonies, and then multiplying the dilution factor to calculate the general bacterial count.

2. Experimental Results

taste incense Overall preference Total bacterial count Example 1 4.5 4.8 4.4 Not detected Comparative Example 1 2.0 3.0 2.7 Not detected Comparative Example 2 2.0 3.5 2.5 Not detected Comparative Example 3 3.5 1.5 2.0 3 X 10^5 Comparative Example 4 1.2 2.5 2,2 3 X 10^7

As shown in Table 1 above, the galbijjim 1 of Example 1 has a taste and flavor similar to that of the existing galbijjim, but the galbi meat is much softer, so anyone of any age or gender can eat it without any resistance, showing a high overall preference. It was confirmed that it can be safely stored without bacterial growth even after long-term storage at 30℃ for 30 days, and that it can be easily stored for up to 40 days at room temperature.

On the other hand, it was confirmed that the galbijjim 2 of Comparative Example 1 still had the characteristic gamey smell of ribs and that some of the rib meat was tough, resulting in a low overall preference.

In Comparative Example 2, Galbijjim 3 showed a low overall preference because the quality of the rib meat was tough and the seasoning was not properly absorbed.

Galbijjim 4 of Comparative Example 3 had a distinct soybean paste flavor, making it somewhat difficult for people of all ages and genders to enjoy, and it was confirmed that some bacteria were generated when stored for 30 days at 30℃, making it difficult to store at room temperature.

It was confirmed that the galbijjim 5 of comparative example 4 had a low overall preference because the turmeric flavor and taste were too strong, causing rejection. It was also confirmed that some bacteria were generated when stored for 30 days at 30℃, making it difficult to store at room temperature.

As such, it was found that when galbijjim is manufactured through the manufacturing process of Example 1 corresponding to the present invention, galbijjim having soft rib meat can be provided while allowing long-term storage at room temperature.

The above invention has been examined with reference to preferred embodiments and experimental examples, and those skilled in the art to which the present invention pertains will be able to implement embodiments other than the detailed description of the present invention within the essential technical scope of the present invention. Here, the essential technical scope of the present invention is indicated in the claims, and all differences within the equivalent scope should be interpreted as being included in the present invention.

Claims (4)

The first step is to prepare pre-processed ribs by putting in a fruit mixture consisting of ribs, pears, apples, and pineapple, vacuum-packing it, and then storing it in water at 55-60℃ for 1-2 hours;
The second step is to make broth by putting a mixture of dried red pepper, whole pepper, garlic, ginger, bay leaf, and shredded radish in a stock pot, then boiling it in water;
Step 3: Boil the ribs pre-processed in Step 1 in the broth of Step 2, and when it starts to boil, add corn syrup, soy sauce, sugar, soju, Mirim, caramel, pear juice, apple juice, ground garlic juice, MSG, low-sodium soybean paste powder, pepper powder, shredded lotus root, shredded carrot, and shredded onion, and boil for 10 to 20 minutes on high heat, then boil for 35 to 50 minutes on medium heat while controlling the heat to make the broth including the ribs.
Step 4 of making galbijjim by adding turmeric fermented powder and sesame oil and mixing them in the broth containing the ribs after draining the broth with a broth net; including
A method for making braised ribs that can be stored for a long time.
In the first paragraph,
The fruit crushing material in the first step of preparing the above-mentioned pre-processed ribs is characterized by being composed of pear, apple, and pineapple in a weight ratio of 2~3:1~2:1.
A method for making braised ribs that can be stored for a long time.
In the first paragraph,
The galbijjim manufactured in the above 4th step comprises 40 to 60 wt% of galbi, 15 to 25 wt% of water, 5 to 10 wt% of lotus root, 4 to 10 wt% of soy sauce, 3 to 5 wt% of carrot, 2 to 5 wt% of onion, 1 to 5 wt% of starch syrup, 1 to 5 wt% of sugar, 1 to 5 wt% of radish, 1 to 5 wt% of pear, 1 to 5 wt% of soju, 1 to 5 wt% of mirin, 1 to 5 wt% of pear juice, 0.5 to 1 wt% of apple, 0.1 to 1 wt% of apple juice, 0.5 to 1 wt% of whole ginger, 0.5 to 1 wt% of garlic, 0.5 to 1 wt% of pineapple, 0.1 to 1 wt% of caramel, 0.1 to 1 wt% of sesame oil, 0.1 to 1 wt% of black garlic juice, 0.1 to 1 wt% of dried red pepper, and 0.1 to 1 wt% of MSG. It is characterized by being composed of 0.1 to 1 wt% of whole pepper, 0.01 to 0.1 wt% of low-salt soybean paste powder, 0.01 to 0.1 wt% of black pepper powder, 0.01 to 0.1 wt% of fermented turmeric powder, and 0.01 to 0.1 wt% of bay leaf.
A method for making braised ribs that can be stored for a long time.
Manufactured by any one of the manufacturing methods selected from claims 1 to 3,
A method for making braised ribs that can be stored for a long time.