KR102774125B1 - Barbecue seasoning for pork ribs and method of preparing the same - Google Patents

Abstract

The present invention relates to a barbecue seasoning using a complex fermentation process and a method for manufacturing back ribs using the same. The barbecue seasoning of the present invention includes a dry material, such as red pepper powder, brown sugar, and garlic powder, and a wet material, such as tomato ketchup, brewed soy sauce, and starch syrup, and improves functionality by adding fructooligosaccharide and inulin. In the manufacturing process, flavor is improved through enzyme treatment and a fermentation process, and absorption of nutrient components is enhanced. In addition, long-term preservation is enabled through freeze-drying and nitrogen gas filling. The barbecue seasoning according to the present invention is characterized by a rich taste, enhanced aroma, improved functionality, and an extended expiration date, and back ribs prepared using the same provide excellent quality and health functionality.

Description

{BARBECUE SEASONING FOR PORK RIBS AND METHOD OF PREPARING THE SAME}

The present invention relates to ribs using barbecue seasoning and a method for producing the same.

Conventional barbecue seasonings have been simply mixed with dry spices or manufactured in the form of liquid sauces. These existing methods have limitations in providing rich flavors and aromas, and have short shelf lives, making long-term storage and distribution difficult. In addition, there was a problem in that they did not meet the needs of health-oriented consumers due to the absence of functional ingredients.

Korean Patent No. 10-1401116 Korean Patent Registration No. 10-1710804 Korean Patent No. 10-1232842 Korean Patent Publication No. 10-2006-0054918

The invention is intended to solve the problems of the prior art as described above, and to provide a barbecue seasoning having a richer and deeper flavor and aroma through a composite fermentation process, to improve functionality by adding a prebiotic ingredient, to enable long-term preservation by controlling water activity, and to increase the nutrient absorption rate of raw materials through an enzyme treatment and fermentation process, and to provide a method for manufacturing ribs having excellent flavor and good health by utilizing the barbecue seasoning.

In order to achieve the above-mentioned purpose, the present invention, in one embodiment, provides a method for manufacturing a complex fermented barbecue seasoning for ribs,

(a) a step of preparing dry materials and wet materials;

(b) a step of mixing and heat treating the above dry material;

(c) a step of mixing and enzymatically treating the above wet material;

(d) a step of combining the heat-treated dry material and the enzyme-treated wet material;

(e) a step of fermenting and maturing the combined materials;

(f) a step of drying and shaping the matured seasoning;

It is characterized by including .

The composition of the materials prepared in the above step (a) includes: a dry material including 20.0-25.0 parts by weight of red pepper powder, 10.0-15.0 parts by weight of brown sugar, 2.0-3.0 parts by weight of garlic powder, 2.0-3.0 parts by weight of onion powder, 1.0-2.0 parts by weight of ginger powder, 1.0-2.0 parts by weight of smoked paprika powder, 0.5-1.0 parts by weight of pepper, and 0.3-0.6 parts by weight of cumin; a wet material including 15.0-20.0 parts by weight of tomato ketchup, 10.0-15.0 parts by weight of brewed soy sauce, 5.0-7.0 parts by weight of corn syrup, 4.0-6.0 parts by weight of apple puree, and 3.0-5.0 parts by weight of pineapple juice; And other additives including 1.0-2.0 parts by weight of fructooligosaccharide, 0.5-1.0 parts by weight of inulin, and 0.1-0.5 parts by weight of an enzyme complex; characterized by including;

The step (b) above includes: (b1) a step of pulverizing the dry material to 200 mesh or less; (b2) a step of roasting the pulverized dry material at 110-130°C for 7-12 minutes to activate the fragrance; (b3) a step of rapidly cooling the roasted dry material to 40°C or less;

The step (c) above is characterized by including: (c1) a step of heating the wet material to 65-75°C and mixing it; (c2) a step of adding 0.1-0.5 parts by weight of a protease and amylase enzyme complex per 100 parts by weight of the total composition to the mixed wet material; (c3) a step of subjecting the mixture to enzyme reaction at 40-45°C for 4-8 hours.

The step (d) above is characterized in that the heat-treated dry material and the enzyme-treated wet material are mixed in a weight ratio of 60:40 to 70:30, and the step (e) includes: (e1) a step of adding 1.0-2.0 parts by weight of fructooligosaccharide and 0.5-1.0 parts by weight of inulin as prebiotics per 100 parts by weight of the mixed material; (e2) a step of fermenting and maturing the mixture at 45-50°C and a relative humidity of 80-85% for 36-48 hours; and the step (f) includes: (f1) a step of drying the matured seasoning at 50-60°C until the moisture content becomes 10-15 wt%; (f2) a step of forming the dried seasoning into granules having a size of 5-10 mm; and (f3) a step of sealing the formed granules in a packaging material filled with nitrogen gas.

It is characterized in that stirring is performed every 12 hours during the fermentation and maturation process of the above step (e2), the drying of the above step (f1) uses a freeze-drying method, the water activity (Aw) of the final seasoning is adjusted to 0.30-0.40, and the shelf life of the manufactured seasoning is extended to 18 months or more.

The barbecue seasoning according to the present invention and the method for producing ribs using the same have the following effects:

First, the flavor was improved by more than 30% compared to existing seasoning through a complex fermentation process.

Second, the addition of fructooligosaccharides and inulin can provide a prebiotic effect, which can help intestinal health.

Third, the shelf life was extended to more than 18 months by controlling the water activity to 0.30-0.40.

Fourth, through enzyme treatment and fermentation processes, the absorption rate of nutrients in raw materials increased by more than 20% compared to before.

Lastly, the ribs prepared using this seasoning received sensory evaluation scores that were 15% higher in taste, aroma, and texture compared to existing products.

In one embodiment of the present invention, a method for manufacturing a fermented barbecue seasoning for ribs is provided,

(a) a step of preparing dry materials and wet materials;

(b) a step of mixing and heat treating the above dry material;

(c) a step of mixing and enzymatically treating the above wet material;

(d) a step of combining the heat-treated dry material and the enzyme-treated wet material;

(e) a step of fermenting and maturing the combined materials;

(f) a step of drying and shaping the matured seasoning;

It is characterized by including .

The composition of the materials prepared in the above step (a) includes: a dry material including 20.0-25.0 parts by weight of red pepper powder, 10.0-15.0 parts by weight of brown sugar, 2.0-3.0 parts by weight of garlic powder, 2.0-3.0 parts by weight of onion powder, 1.0-2.0 parts by weight of ginger powder, 1.0-2.0 parts by weight of smoked paprika powder, 0.5-1.0 parts by weight of pepper, and 0.3-0.6 parts by weight of cumin; a wet material including 15.0-20.0 parts by weight of tomato ketchup, 10.0-15.0 parts by weight of brewed soy sauce, 5.0-7.0 parts by weight of corn syrup, 4.0-6.0 parts by weight of apple puree, and 3.0-5.0 parts by weight of pineapple juice; And other additives including 1.0-2.0 parts by weight of fructooligosaccharide, 0.5-1.0 parts by weight of inulin, and 0.1-0.5 parts by weight of an enzyme complex; characterized by including;

The step (b) above includes: (b1) a step of pulverizing the dry material to 200 mesh or less; (b2) a step of roasting the pulverized dry material at 110-130°C for 7-12 minutes to activate the fragrance; (b3) a step of rapidly cooling the roasted dry material to 40°C or less;

The step (c) above is characterized by including: (c1) a step of heating the wet material to 65-75°C and mixing it; (c2) a step of adding 0.1-0.5 parts by weight of a protease and amylase enzyme complex per 100 parts by weight of the total composition to the mixed wet material; (c3) a step of subjecting the mixture to enzyme reaction at 40-45°C for 4-8 hours.

The step (d) above is characterized in that the heat-treated dry material and the enzyme-treated wet material are mixed in a weight ratio of 60:40 to 70:30, and the step (e) includes: (e1) a step of adding 1.0-2.0 parts by weight of fructooligosaccharide and 0.5-1.0 parts by weight of inulin as prebiotics per 100 parts by weight of the mixed material; (e2) a step of fermenting and maturing the mixture at 45-50°C and a relative humidity of 80-85% for 36-48 hours; and the step (f) includes: (f1) a step of drying the matured seasoning at 50-60°C until the moisture content becomes 10-15 wt%; (f2) a step of forming the dried seasoning into granules having a size of 5-10 mm; and (f3) a step of sealing the formed granules in a packaging material filled with nitrogen gas.

It is characterized in that stirring is performed every 12 hours during the fermentation and maturation process of the above step (e2), the drying of the above step (f1) uses a freeze-drying method, the water activity (Aw) of the final seasoning is adjusted to 0.30-0.40, and the shelf life of the manufactured seasoning is extended to 18 months or more.

In the present invention, particle size control of dry material (200 mesh or less): In the present invention, finely pulverizing the dry material to 200 mesh or less is important for uniform distribution and rapid dissolution of the seasoning. In the case of particles larger than 200 mesh, the texture of the seasoning becomes rough and is not evenly distributed on the ribs, resulting in poor uniformity of taste. On the other hand, when finely pulverized to 200 mesh or less, the surface area of the seasoning increases, promoting the release of flavoring substances and enhancing the binding force with meat juice, thereby enhancing the flavor.

Roasting temperature and time of dry ingredients (110-130℃ minutes): Roasting dry ingredients at 110-130℃ for 7-12 minutes is essential for optimizing the Maillard reaction and developing deep flavor. Below 110℃, the Maillard reaction does not occur sufficiently, resulting in insufficient flavor, while above 130℃, carbonization occurs and bitterness occurs. In addition, if roasted for less than 7 minutes, flavor development is insufficient, while if roasted for more than 12 minutes, nutritional components may be destroyed.

Heating temperature of wet materials (65-75℃) Heating wet materials to 65-75℃ is important for optimizing enzyme activity and controlling pathogenic microorganisms. Below 65℃, enzyme activity may not be sufficiently high and microbial control may be incomplete, and above 75℃, enzymes may be inactivated and heat-sensitive nutrients may be destroyed.

Enzyme reaction temperature and time (40-45℃hours): The enzyme reaction is carried out at 40-45℃ for 4-8 hours to optimize the activity of protease and amylase and promote the decomposition of proteins and carbohydrates. Below 40℃, enzyme activity decreases, resulting in lower reaction efficiency, and above 45℃, enzyme denaturation may occur. Below 4 hours, sufficient decomposition does not occur, and above 8 hours, excessive decomposition may produce undesirable tastes and odors.

Fermentation and maturation conditions (45-50℃, 80-85% relative humidity, 36-48 hours): These conditions are essential to optimize the growth and metabolic activity of microorganisms to produce rich flavor substances. Below 45℃, the fermentation speed slows down, and above 50℃, the growth of beneficial bacteria may be inhibited. Below 80% relative humidity may result in insufficient fermentation due to lack of moisture, and above 85%, there is a risk of harmful bacteria growth. Below 36 hours of fermentation, flavor development is insufficient, and above 48 hours, acidity may increase excessively.

Final drying conditions (50-60℃, moisture content 10-15 wt%): These conditions optimize the preservation and usability of the seasoning. Below 50℃, the drying time is long, which may lead to quality deterioration, and above 60℃, heat-sensitive flavor components may be lost. Below 10% moisture content may result in flavor loss due to excessive drying, and above 15%, the risk of microbial growth increases.

Water activity of final seasoning (Aw 0.30-0.40): It is important to control the water activity to 0.30-0.40 to maintain the quality of the seasoning while inhibiting the growth of microorganisms. Below 0.30, the seasoning may be overdried and lose flavor, and above 0.40, the risk of microbial growth increases, which may shorten the shelf life.

These critical conditions are essential to ensure that the barbecue seasoning of the present invention has excellent quality, safety, and long-term preservation properties, thereby providing differentiated characteristics from existing seasoning products.

More specifically, the critical significance of the component range in the present invention is as follows.

Red pepper powder (20.0-25.0 parts by weight): The content of red pepper powder in the present invention is limited to 20.0-25.0 parts by weight to provide the basic spiciness and color of barbecue seasoning. If it is less than 20.0 parts by weight, it does not provide an appropriate spiciness that suits the taste of Koreans, and if it exceeds 25.0 parts by weight, it may cover the flavor of other spices due to excessive spiciness.

Brown sugar (10.0-15.0 parts by weight): The brown sugar content is limited to 10.0-15.0 parts by weight to optimize the savory flavor and caramelization reaction of the seasoning. If it is less than 10.0 parts by weight, the savory flavor is insufficient and caramelization is insufficient, and if it exceeds 15.0 parts by weight, the balance of the seasoning may be broken due to excessive sweetness.

Tomato Ketchup (15.0-20.0 parts by weight): The content of tomato ketchup is set at 15.0-20.0 parts by weight to provide acidity and savory taste to the seasoning and provide appropriate viscosity. If it is less than 15.0 parts by weight, the characteristic tomato taste will be weak, and if it exceeds 20.0 parts by weight, the moisture content of the seasoning will increase, which may reduce the preservation property.

Brewed soy sauce (10.0-15.0 parts by weight): The content of brewed soy sauce is limited to 10.0-15.0 parts by weight to provide deep savory flavor and saltiness to the seasoning. If it is less than 10.0 parts by weight, the savory flavor is insufficient, and if it exceeds 15.0 parts by weight, the excessive saltiness can mask the flavor of other spices.

Fructooligosaccharide (1.0-2.0 parts by weight) and inulin (0.5-1.0 parts by weight): The contents of fructooligosaccharide and inulin are limited to 1.0-2.0 parts by weight and 0.5-1.0 parts by weight, respectively, to provide a prebiotic effect without damaging the basic taste of the seasoning. Below each lower limit, the prebiotic effect is minimal, and exceeding the upper limit may negatively affect the texture and taste of the seasoning.

In addition, the critical significance of the step-by-step execution method and conditions in the present invention is as follows.

Fine grinding of dry ingredients (200 mesh or less): Fine grinding of dry ingredients to 200 mesh or less is essential for even distribution and rapid dissolution of seasoning. This allows the seasoning to adhere evenly to the surface of the ribs, maximizing flavor, and to dissolve quickly during cooking, blending well with the meat juices. If the particle size is larger than 200 mesh, the seasoning distribution may become uneven, resulting in inconsistent flavor.

Roasting of dry ingredients (110-130℃ minutes): Roasting dry ingredients at 110-130℃ for 7-12 minutes is important for developing deep flavor through the Maillard reaction and removing moisture to increase preservation. This temperature range and time optimize the production of flavor substances while minimizing the destruction of nutrients. If it is less than 110℃ or less than 7 minutes, flavor development is insufficient, and if it is more than 130℃ or more than 12 minutes, carbonization and destruction of nutrients may occur.

Heating and mixing wet ingredients (65-75℃) Heating and mixing wet ingredients to 65-75℃ is necessary for sterilization of raw ingredients, activation of enzymes, and uniform mixing of ingredients. This temperature range minimizes destruction of heat-sensitive nutrients while controlling pathogenic microorganisms. Below 65℃, the sterilization effect may be insufficient, and above 75℃, heat denaturation of nutrients may occur.

Enzyme treatment (40-45℃ for 4-8 hours): Enzyme treatment at 40-45℃ for 4-8 hours is to optimize the activity of protease and amylase to promote the decomposition of proteins and carbohydrates. This enhances the savory taste of seasoning and improves digestibility. Below 40℃ or for less than 4 hours, the enzyme reaction is insufficient, and above 45℃ or for more than 8 hours, excessive decomposition may produce undesirable tastes and aromas.

Fermentation and maturation (45-50℃, 80-85% relative humidity, 36-48 hours): Fermentation and maturation under these conditions are essential to create complex flavor substances through microbial metabolic activity and to deepen the flavor of seasoning. Below 45℃ or below 80% relative humidity, fermentation may be insufficient, and above 50℃ or above 85% relative humidity, there is a risk of harmful bacteria growth. Fermentation for less than 36 hours will not develop sufficient flavor, and above 48 hours, excessive acidity may occur.

Final drying and forming (50-60℃, moisture content 10-15 wt%): The final drying at 50-60℃ with a moisture content of 10-15 wt% is to optimize the seasoning’s preservation and usability. This condition suppresses microbial growth while maintaining the flavor of the seasoning. Below 50℃, the drying time may be long, which may lead to quality deterioration, and above 60℃, heat-sensitive flavor components may be lost. Below 10% moisture content may result in a loss of flavor due to excessive drying, and above 15%, the risk of microbial growth increases.

These critical conditions are essential to ensure that the barbecue seasoning of the present invention has excellent quality, stability, and functionality, thereby providing differentiated characteristics from existing seasoning products.

Hereinafter, embodiments will be described in detail with reference to the attached drawings. However, since various modifications may be made to the embodiments, the scope of rights of the patent application is not limited or restricted by these embodiments. It should be understood that all modifications, equivalents, or substitutes to the embodiments are included in the scope of rights.

Specific structural or functional descriptions of the embodiments are disclosed for illustrative purposes only and may be modified and implemented in various forms. Accordingly, the embodiments are not limited to specific disclosed forms, and the scope of the present disclosure includes modifications, equivalents, or alternatives included in the technical idea.

Although the terms first or second may be used to describe various components, such terms should be construed only for the purpose of distinguishing one component from another. For example, a first component may be referred to as a second component, and similarly, a second component may also be referred to as a first component.

When it is said that a component is "connected" to another component, it should be understood that it may be directly connected or connected to that other component, but there may also be other components in between.

The terms used in the examples are for the purpose of description only and should not be construed as limiting. The singular expression includes the plural expression unless the context clearly indicates otherwise. In this specification, the terms "comprises" or "has" and the like are intended to specify the presence of a feature, number, step, operation, component, part or combination thereof described in the specification, but should be understood to not exclude in advance the possibility of the presence or addition of one or more other features, numbers, steps, operations, components, parts or combinations thereof.

Unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which the embodiments belong. Terms defined in commonly used dictionaries, such as those defined in common dictionaries, should be interpreted as having a meaning consistent with the meaning they have in the context of the relevant art, and shall not be interpreted in an idealized or overly formal sense, unless expressly defined in this application.

The advantages and features of the present invention, and the methods for achieving them, will become clear with reference to the embodiments described in detail below together with the accompanying drawings. However, the present invention is not limited to the embodiments disclosed below, but may be implemented in various different forms, and these embodiments are provided only to make the disclosure of the present invention complete and to fully inform a person having ordinary skill in the art to which the present invention belongs of the scope of the invention, and the present invention is defined only by the scope of the claims.

In the embodiments of the present invention, unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by a person of ordinary skill in the art to which the present invention belongs. Terms defined in commonly used dictionaries should be interpreted as having a meaning consistent with the meaning they have in the context of the relevant technology, and shall not be interpreted in an ideal or overly formal meaning unless explicitly defined in the embodiments of the present invention.

The shapes, sizes, ratios, angles, numbers, etc. disclosed in the drawings for explaining embodiments of the present invention are exemplary, and therefore the present invention is not limited to the matters illustrated. In addition, when describing the present invention, if it is determined that a detailed description of a related known technology may unnecessarily obscure the gist of the present invention, the detailed description will be omitted. When the terms “includes,” “has,” “consists of,” etc. are used in this specification, other parts may be added unless “only” is used. When a component is expressed in singular, it includes a case where the plural is included unless there is a specifically explicit description.

When interpreting a component, it is interpreted as including the error range even if there is no separate explicit description.

The size and thickness of each component shown in the drawings are illustrated for convenience of explanation, and the present invention is not necessarily limited to the size and thickness of the illustrated components.

The individual features of the various embodiments of the present invention may be partially or wholly combined or combined with each other, and as can be fully understood by those skilled in the art, various technical connections and operations are possible, and each embodiment may be implemented independently of each other or may be implemented together in a related relationship.

Hereinafter, the configuration of the present invention and the effects thereof will be described in more detail through specific examples and comparative examples. However, these examples are intended to explain the present invention more specifically, and the scope of the present invention is not limited to these examples.

Manufacturing Example: Manufacturing of ribs using the barbecue seasoning of the present invention

The method for producing ribs using the barbecue seasoning of the present invention comprises the following steps:

Preparation steps for pork ribs: Select fresh pork ribs and cut them into 4-5cm lengths. At this time, keep the thickness of the ribs at a uniform 1.5-2cm to ensure even cooking and even absorption of seasoning.

Pre-processing step for ribs: Soak the cut ribs in running water at 10-15℃ for 30 minutes to remove blood and impurities. Then, completely remove moisture with a kitchen towel to increase the absorption rate of the seasoning.

Seasoning application step: Prepare the barbecue seasoning manufactured in claim 1-5 at a ratio of 5-7% of the weight of the ribs. Evenly rub the prepared seasoning onto the surface of the ribs, and then lightly tap with your hand to ensure that the seasoning is well absorbed into the meat.

1st maturing stage: Place the seasoned ribs in an airtight food-grade container and mature them in a refrigerator at 4±1℃ for 6-12 hours. During this process, the flavor of the seasoning is fully absorbed into the ribs.

Second seasoning application step: Take out the first-aged ribs and evenly apply the remaining seasoning (2-3% of the rib weight). This further enhances the flavor and helps form a crispy texture on the outside.

Secondary maturing stage: The ribs with secondary seasoning are further matured in a refrigerator at 4±1℃ for 2-4 hours. This process allows the flavor of the seasoning to penetrate deeper and balance the taste.

Preparation steps before cooking: Take the aged ribs out of the refrigerator and leave them at room temperature (20-25℃) for 30 minutes. This helps to evenly heat the meat, minimize shrinkage during cooking, and help with even cooking.

First cooking step: Preheat the oven to 180±5℃, place the ribs on a baking sheet-lined oven pan and cook for 15-20 minutes. During this process, the moisture inside the ribs will gradually evaporate and the meat will become tender.

Second cooking stage: Increase the oven temperature to 220±5℃ and bake the ribs for an additional 5-7 minutes. At this stage, the surface of the ribs caramelizes, creating a crispy texture and rich flavor.

Finishing Step: Remove the cooked ribs from the oven, cover loosely with aluminum foil, and let rest at room temperature for 5-10 minutes. This helps distribute the juices evenly, resulting in a final flavor and tender texture.

Serving Step: Cut the ribs into bite-size pieces and serve hot with prepared garnish (e.g. rosemary leaves, roasted garlic, etc.).

This manufacturing method maximizes the rich flavor and aroma of barbecue seasoning while maintaining the tenderness of the meat of the ribs, providing barbecue ribs with excellent flavor and texture. The time and temperature conditions for each step were derived through multiple experiments to obtain the optimal flavor and texture, which allows for a consistent quality product.

Examples.

The composition table of examples and comparative examples of barbecue seasoning (unit: parts by weight) is shown in [Table 1] below.

Ingredients Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Red pepper powder 22.5 30.0 22.5 22.5 Brown sugar 12.5 12.5 14.75 12.5 Garlic Powder 2.5 2.5 2.5 2.5 Onion powder 2.5 2.5 2.5 2.5 Ginger Powder 1.5 1.5 1.5 1.5 Smoked paprika powder 1.5 1.5 1.5 1.5 pepper 0.75 0.75 0.75 0.75 Cumin 0.45 0.45 0.45 0.45 Tomato ketchup 17.5 10.0 17.5 17.5 Brewed soy sauce 12.5 12.5 12.5 12.5 Corn syrup 6.0 6.0 6.0 6.0 Apple puree 5.0 5.0 5.0 5.0 Pineapple juice 4.0 4.0 4.0 4.0 Fructooligosaccharide 1.5 1.5 - 1.5 Inulin 0.75 0.75 - 0.75 enzyme complex 0.3 0.3 0.3 -

Examples and comparative examples of the barbecue seasoning manufacturing method of the present invention are as shown in [Table 1], and the characteristics and effects according to each composition were analyzed. Example 1 shows the optimal composition of the present invention, and Comparative Examples 1-3 compared and analyzed and evaluated the effects of changes in red pepper powder content, exclusion of prebiotics components, and non-performance of enzyme treatment, respectively.

[Analysis of examples and comparative examples]

1. Effect of red pepper powder content (Example 1 vs. Comparative Example 1):

The red pepper powder content (22.5 parts by weight) of Example 1 was confirmed to be the optimal ratio that provided appropriate spiciness and color while bringing out the flavors of other spices. When the red pepper powder content was increased to 30.0 parts by weight in Comparative Example 1, the overall balance of the seasoning was disrupted due to excessive spiciness. As a result of the sensory evaluation, Example 1 received an average of 90 points (out of 100) in the evaluation by 10 expert panelists, whereas Comparative Example 1 only received 65 points. In particular, Comparative Example 1 scored 8.5 points (out of 10) in spiciness intensity, which was significantly higher than 6.2 points for Example 1, and as a result, in the evaluation of flavor harmony, it scored 4.2 points, which was far lower than 8.7 points for Example 1.

2. Effect of prebiotic ingredients (Example 1 vs. Comparative Example 2):

Fructooligosaccharides (1.5 parts by weight) and inulin (0.75 parts by weight) included in Example 1 provide an appropriate sweetness while imparting a prebiotic effect to the seasoning. When these were excluded and replaced with brown sugar in Comparative Example 2, the functionality of the seasoning deteriorated. As a result of performing an in vitro intestinal microorganism culture experiment, Example 1 showed a 40% increase in the growth rate of beneficial bacteria (Bifidobacterium spp., Lactobacillus spp.), whereas Comparative Example 2 did not show a significant increase (5% or less). In addition, Comparative Example 2 was evaluated as having an overall preference that was 25% lower than Example 1 due to the loss of flavor balance due to excessive sweetness (7.8/10 points).

3. Importance of enzyme treatment (Example 1 vs. Comparative Example 3):

In Example 1, the use of the enzyme complex (0.3 parts by weight) and the enzyme treatment step partially decompose the proteins and carbohydrates of the raw materials to enhance the savory taste and improve digestibility. When this process was omitted in Comparative Example 3, the flavor of the seasoning was monotonous and lacked depth. As a result of HPLC analysis, Example 1 showed a 25% higher free amino acid content than Comparative Example 3, and in particular, the contents of glutamic acid and aspartic acid increased by 30% and 28%, respectively. This is believed to be the main cause of the richer savory taste of Example 1. In the sensory evaluation, Example 1 received 8.8 points in savory taste intensity and complexity, greatly exceeding the 6.5 points of Comparative Example 3.

4. Ratio of wet material (optimization of Example 1):

In Example 1, the ratio of wet ingredients such as tomato ketchup (17.5 parts by weight), soy sauce (12.5 parts by weight), and corn syrup (6.0 parts by weight) provides an appropriate moisture content and viscosity of the seasoning. This enables the seasoning to be evenly applied to the ribs and promotes caramelization during cooking. As a result of measuring the water activity (Aw), the final product of Example 1 was 0.35, which is an ideal level for microbial inhibition and flavor preservation. As a result of measuring the viscosity, Example 1 was measured at 15,000 cP at 25°C, showing characteristics of ideal attachment to the surface of the ribs.

5. Role of fruit puree and juice (characteristics of Example 1):

Apple puree (5.0 parts by weight) and pineapple juice (4.0 parts by weight) included in Example 1 provide natural sweetness and acidity while helping to tenderize the meat. This contributes to improving the texture of the ribs to which the seasoning was applied. As a result of texture analysis conducted for objective measurement, the ribs using the seasoning of Example 1 exhibited a texture that was 15-20% softer than that of the comparative examples. Specifically, the hardness of the ribs treated with Example 1 was measured to be 2,500 g/cm², which was significantly lower than that of the comparative examples (2,900-3,100 g/cm²).

In conclusion, Example 1 of the present invention provides a barbecue seasoning having rich flavor, improved functionality, and excellent processing suitability through the optimal ratio of each ingredient and the enzyme treatment process. This was clearly proven through objective analysis and sensory evaluation with comparative examples, and well demonstrates the technical superiority of the present invention. In particular, the addition of prebiotic ingredients and the enzyme treatment process are the core features of the present invention, and it was confirmed that they provide functionality and flavor differentiated from existing seasoning products.

Experimental example.

To verify the effectiveness of the barbecue seasoning of the present invention, the following experiment was conducted and the results were analyzed.

[Experimental Example 1] Evaluation of flavor improvement

In order to confirm the degree of flavor improvement of the seasoning through the complex fermentation process of the present invention, a sensory evaluation was conducted. As an experimental method, the seasoning of the present invention (Example 1) and a seasoning of the same composition that did not undergo a fermentation process (control group) were prepared, and 20 expert panelists of sensory evaluations were evaluated on three items: taste, aroma, and aftertaste using a 9-point scale. The scores for each item were added up, the average was calculated, and the improvement compared to the control group was calculated as a percentage. The results of the flavor improvement evaluation are as shown in [Table 2].

item Example 1 Control group Improvement taste 8.2 6.1 34.4% incense 8.4 6.3 33.3% cove 8.1 6.2 30.6% average 8.23 6.2 32.7%

As can be seen in [Table 2], the seasoning of the present invention showed an average 32.7% improvement in flavor compared to the control group through the complex fermentation process. This is a result that achieved the original target of 30% or more improvement, proving that the complex fermentation process of the present invention is very effective in improving the flavor of the seasoning.

[Experimental Example 2] Evaluation of Prebiotics Effects

To confirm the prebiotic effect according to the addition of fructooligosaccharides and inulin, an experiment was conducted using the human gut microbiota simulation system (SHIME). After treating each of the seasoning of Example 1 and the seasoning of Comparative Example 2 excluding the prebiotic component, the number of beneficial bacteria (Bifidobacterium spp., Lactobacillus spp.) before and 48 hours after treatment was measured using the qPCR method. The results of the prebiotic effect evaluation are as shown in [Table 3].

Strain Example 1 Comparative Example 2 Bifidobacterium spp. 185% increase 15% increase Lactobacillus spp. 162% increase 10% increase

As can be seen in [Table 3], the seasoning of Example 1 significantly promoted the growth of major beneficial bacteria. In the case of Bifidobacterium spp., an increase of 185% was observed, and in the case of Lactobacillus spp., an increase of 162% was observed, showing a significantly higher growth rate than Comparative Example 2, which did not include a prebiotic component. This result proves that the seasoning of the present invention has an excellent prebiotic effect.

[Experimental Example 3] Evaluation of shelf life extension effect

Long-term preservation experiments were conducted to confirm the effect of extending the shelf life through water activity control. The seasoning of Example 1 and the control seasoning without water activity control were stored at 25℃ for 18 months, and the microbial count, peroxide value, and sensory quality were measured at 3-month intervals. The final 18-month shelf life extension effect evaluation results after 18 months are shown in [Table 4].

item Example 1 Control group Total bacterial count (CFU/g) <1,000 >100,000 Peroxide value (meq/kg) 2.8 15.6 Sensual Quality (out of 9) 7.5 3.2

As can be seen from the results in [Table 4], the seasoning of Example 1 maintained excellent microbiological, chemical, and sensory qualities even after 18 months. The total bacterial count was maintained at less than 1,000 CFU/g, indicating microbiological safety, and the peroxide value was also maintained at a low 2.8 meq/kg, indicating that rancidity hardly progressed. In addition, the sensory quality was also maintained at a high score of 7.5, demonstrating that the seasoning of the present invention can achieve a shelf life of 18 months or more.

[Results and Discussion]

The following results were obtained through examples and experimental examples of the barbecue seasoning manufacturing method of the present invention and its effects, and a study was conducted on these.

Flavor enhancing effect

As can be confirmed from the results of Experimental Example 1 (see [Table 2]), the seasoning (Example 1) that underwent the complex fermentation process of the present invention showed an average 32.7% improvement in flavor compared to the control group that did not undergo the fermentation process. In particular, it showed evenly improved results in all aspects: taste (34.4% improvement), aroma (33.3% improvement), and aftertaste (30.6% improvement). This proves that the complex fermentation process of the present invention is very effective in improving the overall flavor of the seasoning.

This flavor enhancement is thought to be due to the complex changes in the raw materials' composition caused by various enzymatic actions by microorganisms during the fermentation process. In particular, it is thought that the complex actions of the increase in amino acids and peptides due to partial decomposition of proteins, the increase in simple sugars due to decomposition of carbohydrates, and the Maillard reaction between them have formed a richer and deeper flavor and aroma.

Prebiotics Effect

The results of Experimental Example 2 (see [Table 3]) clearly show that the seasoning of the present invention has an excellent prebiotic effect. The seasoning of Example 1 increased the proliferation of major beneficial bacteria, Bifidobacterium spp. and Lactobacillus spp., by 185% and 162%, respectively. These are significantly higher values than Comparative Example 2 (increases of 15% and 10%, respectively) that did not include a prebiotic component.

These results imply that fructooligosaccharide (1.5 parts by weight) and inulin (0.75 parts by weight) added to the present invention effectively promote the selective proliferation of beneficial intestinal bacteria. Fructooligosaccharide and inulin are not decomposed by human digestive enzymes, but have the characteristic of being selectively utilized by beneficial intestinal bacteria. As a result, the proliferation of beneficial bacteria is promoted, and as a result, the effect of improving the intestinal environment can be expected.

In addition, various metabolites produced during the fermentation process (e.g., short-chain fatty acids, bacteriocins, etc.) are also expected to contribute to increasing the prebiotic effect. This suggests that the complex fermentation process of the present invention can create a synergistic effect beyond the simple addition of prebiotics.

Expiration date extension effect

The results of Experimental Example 3 (see [Table 4]) demonstrate that the seasoning of the present invention has excellent preservation properties for more than 18 months. Even after 18 months, the seasoning of Example 1 maintained a total bacterial count of less than 1,000 CFU/g, a peroxide value of 2.8 meq/kg, and a sensory quality of 7.5 points (out of 9), demonstrating excellent quality in all microbiological, chemical, and sensory aspects.

This long-term preservation is believed to be the result of a combination of the following factors:

a) Water activity (Aw) control: Microbial growth was effectively inhibited by lowering water activity to the range of 0.30-0.40.

b) pH decrease during the fermentation process: It appears that the pH was lowered due to organic acids produced during the fermentation process, which inhibited microbial growth.

c) Production of antioxidant components: It appears that various metabolites produced during the fermentation process have antioxidant effects and inhibit lipid oxidation.

d) Inhibition of enzymatic browning reaction: It is thought that the color and flavor were well maintained because the enzymatic browning reaction was inhibited during storage due to water activity control and enzyme inactivation treatment.

Due to the synergistic effect of these factors, the seasoning of the present invention can maintain quality for a long period of time without adding a separate artificial preservative. This is an important feature that can simultaneously satisfy the safety needs and convenience of consumers.

In conclusion, the barbecue seasoning manufacturing method of the present invention showed excellent performance in various aspects such as flavor enhancement, prebiotic effect, and long-term preservation. This is interpreted as the result of the synergistic effect of the complex fermentation process, optimized raw material mixing, and precise process control. The present invention suggests the possibility of developing a high-quality seasoning product that satisfies both functionality and sensory properties, and this is expected to have great significance in the food industry.

Claims (3)

In the method for manufacturing a complex fermented barbecue seasoning for back ribs,
(a) a step of preparing dry materials and wet materials;
(b) a step of mixing and heat treating the above dry material;
(c) a step of mixing and enzymatically treating the above wet material;
(d) a step of combining the heat-treated dry material and the enzyme-treated wet material;
(e) a step of fermenting and maturing the combined materials;
(f) a step of drying and shaping the matured seasoning;
Including, but not limited to,
The composition of the material prepared in step (a) above is:
A dry material comprising 20.0-25.0 parts by weight of red pepper powder, 10.0-15.0 parts by weight of brown sugar, 2.0-3.0 parts by weight of garlic powder, 2.0-3.0 parts by weight of onion powder, 1.0-2.0 parts by weight of ginger powder, 1.0-2.0 parts by weight of smoked paprika powder, 0.5-1.0 parts by weight of pepper, and 0.3-0.6 parts by weight of cumin;
A wet material comprising 15.0-20.0 parts by weight of tomato ketchup, 10.0-15.0 parts by weight of soy sauce, 5.0-7.0 parts by weight of corn syrup, 4.0-6.0 parts by weight of apple puree and 3.0-5.0 parts by weight of pineapple juice;
And other additives including 1.0-2.0 parts by weight of fructooligosaccharide, 0.5-1.0 parts by weight of inulin and 0.1-0.5 parts by weight of enzyme complex;
Including,
Step (b) above,
(b1) a step of pulverizing the dry material to 200 mesh or less;
(b2) a step of roasting the unpulverized dry material at 110-130℃ for 7-12 minutes to activate the fragrance;
(b3) a step of rapidly cooling the roasted dried material to 40℃ or lower;
Including,
Step (c) above,
(c1) a step of heating and mixing the wet material to 65-75℃;
(c2) a step of adding 0.1-0.5 parts by weight of a protease and amylase enzyme complex per 100 parts by weight of the total composition to the mixed wet material;
(c3) a step of subjecting the enzyme-added mixture to an enzyme reaction at 40-45°C for 4-8 hours;
A method for producing ribs using barbecue seasoning, characterized by including: delete delete