KR19980047661A - Seasoning composition for pork - Google Patents
Seasoning composition for pork Download PDFInfo
- Publication number
- KR19980047661A KR19980047661A KR1019960066174A KR19960066174A KR19980047661A KR 19980047661 A KR19980047661 A KR 19980047661A KR 1019960066174 A KR1019960066174 A KR 1019960066174A KR 19960066174 A KR19960066174 A KR 19960066174A KR 19980047661 A KR19980047661 A KR 19980047661A
- Authority
- KR
- South Korea
- Prior art keywords
- composition
- powder
- pork
- red pepper
- garlic
- Prior art date
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 26
- 235000015277 pork Nutrition 0.000 title claims abstract description 13
- 235000011194 food seasoning agent Nutrition 0.000 title claims description 21
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 30
- 239000000843 powder Substances 0.000 claims abstract description 28
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 16
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 16
- 235000007862 Capsicum baccatum Nutrition 0.000 claims abstract description 16
- 239000001728 capsicum frutescens Substances 0.000 claims abstract description 16
- 241000234282 Allium Species 0.000 claims abstract description 14
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 14
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 13
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 13
- 210000004207 dermis Anatomy 0.000 claims abstract description 12
- 240000002234 Allium sativum Species 0.000 claims abstract description 11
- 235000004611 garlic Nutrition 0.000 claims abstract description 11
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 claims abstract description 10
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims abstract description 10
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 claims abstract description 10
- 229940010454 licorice Drugs 0.000 claims abstract description 10
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims abstract description 9
- 235000020708 ginger extract Nutrition 0.000 claims abstract description 9
- 229940002508 ginger extract Drugs 0.000 claims abstract description 9
- 239000000600 sorbitol Substances 0.000 claims abstract description 9
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 9
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 8
- 229930091371 Fructose Natural products 0.000 claims abstract description 8
- 239000005715 Fructose Substances 0.000 claims abstract description 8
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims abstract description 8
- 239000006002 Pepper Substances 0.000 claims abstract description 8
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 8
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 8
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 8
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims abstract description 7
- 239000006000 Garlic extract Substances 0.000 claims abstract description 7
- 244000000231 Sesamum indicum Species 0.000 claims abstract description 7
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 7
- 235000017803 cinnamon Nutrition 0.000 claims abstract description 7
- 235000020706 garlic extract Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 239000000230 xanthan gum Substances 0.000 claims abstract description 7
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 7
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 7
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 7
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 6
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 6
- 235000015090 marinades Nutrition 0.000 claims abstract description 6
- 235000015096 spirit Nutrition 0.000 claims abstract description 6
- 229930006000 Sucrose Natural products 0.000 claims abstract description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 5
- 241000202807 Glycyrrhiza Species 0.000 claims description 8
- 241000722363 Piper Species 0.000 claims description 7
- 239000007788 liquid Substances 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims description 2
- 239000004615 ingredient Substances 0.000 claims description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims 1
- 235000010356 sorbitol Nutrition 0.000 claims 1
- 235000013372 meat Nutrition 0.000 abstract description 7
- 238000003860 storage Methods 0.000 abstract description 4
- 238000004332 deodorization Methods 0.000 abstract description 3
- 230000002496 gastric effect Effects 0.000 abstract description 3
- 238000012423 maintenance Methods 0.000 abstract description 2
- 235000014571 nuts Nutrition 0.000 abstract description 2
- 238000000926 separation method Methods 0.000 abstract description 2
- 240000004670 Glycyrrhiza echinata Species 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 238000000034 method Methods 0.000 description 12
- 239000002994 raw material Substances 0.000 description 12
- 235000015067 sauces Nutrition 0.000 description 8
- 239000000047 product Substances 0.000 description 6
- 239000004278 EU approved seasoning Substances 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 206010028813 Nausea Diseases 0.000 description 2
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 2
- 229910052782 aluminium Inorganic materials 0.000 description 2
- 235000021403 cultural food Nutrition 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 239000011521 glass Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000008693 nausea Effects 0.000 description 2
- 239000008213 purified water Substances 0.000 description 2
- 210000003491 skin Anatomy 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 208000019901 Anxiety disease Diseases 0.000 description 1
- 208000008035 Back Pain Diseases 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 206010005063 Bladder pain Diseases 0.000 description 1
- 244000303040 Glycyrrhiza glabra Species 0.000 description 1
- 208000008930 Low Back Pain Diseases 0.000 description 1
- 208000037656 Respiratory Sounds Diseases 0.000 description 1
- 206010047924 Wheezing Diseases 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 230000003187 abdominal effect Effects 0.000 description 1
- 238000005054 agglomeration Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 230000036506 anxiety Effects 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- FFBHFFJDDLITSX-UHFFFAOYSA-N benzyl N-[2-hydroxy-4-(3-oxomorpholin-4-yl)phenyl]carbamate Chemical compound OC1=C(NC(=O)OCC2=CC=CC=C2)C=CC(=C1)N1CCOCC1=O FFBHFFJDDLITSX-UHFFFAOYSA-N 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000000356 contaminant Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 230000002427 irreversible effect Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 238000006386 neutralization reaction Methods 0.000 description 1
- 230000016087 ovulation Effects 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 235000012830 plain croissants Nutrition 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 210000000813 small intestine Anatomy 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000019654 spicy taste Nutrition 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 210000003462 vein Anatomy 0.000 description 1
- 210000003905 vulva Anatomy 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/06—Meat products; Meat meal; Preparation or treatment thereof with gravy or sauce
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
본 발명은 고추장, 고추가루, 생양파, 고과당, 감초분말, 솔비톨, 생강 엑기스, 진피, 팔각, 회향, 후추분말, 구연산, 참깨, 정백당, 혼합간장, 정제염, 생마늘, 시나몬, 크로브, 너트맥, 주정, 마늘엑기스 및 잔탄검을 함유하는 돼지고기용 양념장 조성물에 관한 것이다. 이러한 본 발명의 조성물은 돼지고기등 육류용 요리에서 즉석에서 간편하게 사용되며, 육류 특유의 누린내 제거, 소취, 위장보호 작용을 하고, 또한 일정 기간동안 보존 및 유지할 시에 건더기와 국물의 분리가 일어나는 것을 막아준다.The present invention is red pepper paste, red pepper powder, raw onion, high fructose, licorice powder, sorbitol, ginger extract, dermis, octagonal, fennel, pepper powder, citric acid, sesame, white sugar, mixed soy sauce, refined salt, raw garlic, cinnamon, clove, nut It relates to a marinade composition for pork containing wort, spirits, garlic extract and xanthan gum. Such a composition of the present invention can be used immediately in meat dishes such as pork, instantaneous meat removal, deodorization, gastrointestinal protection, and the separation of dry matter and broth during storage and maintenance for a certain period of time. Prevent it.
Description
[발명의 명칭][Name of invention]
돼지고기용 양념장 조성물Seasoning composition for pork
[발명의 상세한 설명]Detailed description of the invention
[발명의 목적][Purpose of invention]
본 발명은 돼지고기용 양념장 조성물에 관한 것이다. 더욱 구체적으로 본 발명은 고추장, 고추가루, 생양파, 고과당, 감초분말, 솔비톨, 생강 엑기스, 진피, 팔각, 회향, 후추분말, 구연산, 참깨, 정백당, 혼합간장, 정제염, 생마늘, 시나몬, 크로브, 너트맥, 주정, 마늘엑기스 및 잔탄검을 함유하는 돼지고기용 양념장 조성물에 관한 것이다. 이러한 본 발명의 조성물은 돼지고기등 육류용 요리에서 즉석에서 간편하게 사용되며, 육류 특유의 누린내 제거, 소취, 위장보호 작용을 하고, 또한 일정 기간동안 보존 및 유지할 시에 건더기와 국물의 분리가 일어나는 것을 막아준다.The present invention relates to a seasoning composition for pork. More specifically, the present invention is red pepper paste, red pepper powder, fresh onion, high fructose, licorice powder, sorbitol, ginger extract, dermis, octagonal, fennel, pepper powder, citric acid, sesame, white sugar, mixed soy sauce, refined salt, raw garlic, cinnamon, croissant It relates to a marinade composition for pork containing a lobe, nutmac, spirits, garlic extract and xanthan gum. Such a composition of the present invention can be used immediately in meat dishes such as pork, instantaneous meat removal, deodorization, gastrointestinal protection, and the separation of dry matter and broth during storage and maintenance for a certain period of time. Prevent it.
[발명이 속하는 기술분야 및 그 분야의 종래기술][Technical Field to which the Invention belongs and Prior Art in the Field]
갈수록 시간적으로 여유가 없는 현대의 생활패턴 변화로 인하여 간편하고 시간을 절약할 수 있는 양념의 수요가 증가하고 있으며, 돼지고기를 이용한 불고기 또는 볶음 요리 등으로 육류의 소비가 증가일로에 있는 실정이다.Increasingly, the demand for seasonings that are simple and time-saving is increasing due to changes in modern life patterns that cannot afford time, and the consumption of meat is increasing due to bulgogi or fried dishes using pork.
종전의 가정 또는 음식점에서 제조, 사용된 양념은 마늘, 파, 양파, 생강, 후추, 참기름, 화학조미료 등 많은 종류의 양념을 준비해야 하고 제조하는데 있어서 시간적인 소요와 번거로움이 있으며 또한 야체의 전처리와 보관상에 어려움이 있어 신선도 저하로 인한 제품 품질의 하락요인이 되므로 이를 고려하여 사용이 간편하고 손쉬우며 맛있는 육류요리용 양념을 필요로 하게 되었고, 이에 부합되는 즉석편이용 양념이 개발되었다.Seasonings prepared and used in traditional homes or restaurants require preparation of many kinds of seasonings such as garlic, green onions, onions, ginger, pepper, sesame oil, and chemical seasonings. Due to the difficulty in storage and storage, it is a factor of deterioration of product quality due to deterioration of freshness. Therefore, in consideration of this, the need for easy, easy and delicious meat cooking seasoning has been developed.
소득수준이 향상되고 외식문화의 발달로 인해 건강지향적, 고급지향적으로 식문화의 개념이 바뀌면서 다양한 종류의 양념이 생산되어 소비자들에게 접근하였지만 차별성을 부각시키지는 못하였다.As income levels improved and the development of the food culture changed the concept of food culture to be health-oriented and high-end, various kinds of seasonings were produced and approached to consumers, but the difference was not highlighted.
[발명이 이루고자 하는 기술적 과제][Technical problem to be achieved]
이에 본 발명자들은 기존의 가공식품과 개념이 다른 건강지향적이며, 고급지향적인 양념장의 소비자 욕구를 충족시키기 위해 진피, 팔각, 회향, 감초분말 등의 원료를 다양한 비율로 배합함으로써 감미로우며, 정혈작용, 위보호작용, 중화작용 등을 동시에 제공하는 돼지고기용 양념장 조성물을 개발하게 되었다.Therefore, the present inventors are sweet by combining various ingredients such as dermis, octagon, fennel, and licorice powder in order to satisfy the consumer desire of health-oriented, high-quality marinade, which is different from the conventional processed food. We have developed a sauce sauce composition for pork that provides simultaneously, gastric protective action, neutralization.
[발명의 구성 및 작용][Configuration and Function of Invention]
본 발명은 고추장, 고추가루, 생양파, 고과당, 감초분말, 솔비톨, 생강 엑기스, 진피, 팔각, 회향, 후추분말, 구연산, 참깨, 정백당, 혼합간장, 정제염, 생마늘, 시나몬, 크로브, 너트맥, 주정, 마늘엑기스 및 잔탁검을 함유하는 돼지고기용 양념장 조성물에 관한 것이다. 본 발명의 조성물은 바람직하게는 조성물의 총중량을 기준으로 하여 고추장 15 내지 30%, 고추가루 2 내지 10%, 생양파 2 내지 15%, 고과당 6 내지 15%, 감초분말 0.5 내지 5.0%, 솔비톨 1.0 내지 10.0%, 생강 엑기스 0.2 내지 5.0%, 진피 0.1 내지 3.0%, 팔각 0.1 내지 3.0%, 회향 0.1 내지 3.0% 및 혼합간장 10 내지 30%를 함유하는 것이 좋다.The present invention is red pepper paste, red pepper powder, raw onion, high fructose, licorice powder, sorbitol, ginger extract, dermis, octagonal, fennel, pepper powder, citric acid, sesame, white sugar, mixed soy sauce, refined salt, raw garlic, cinnamon, clove, nut It relates to a marinade composition for pork containing veins, spirits, garlic extract and xanthan gum. The composition of the present invention is preferably 15 to 30%, red pepper powder 2 to 10%, fresh onion 2 to 15%, high fructose 6 to 15%, licorice powder 0.5 to 5.0%, sorbitol based on the total weight of the composition It is preferable to contain 1.0 to 10.0%, ginger extract 0.2 to 5.0%, dermis 0.1 to 3.0%, octagonal 0.1 to 3.0%, fennel 0.1 to 3.0% and mixed soy sauce 10 to 30%.
본 발명에 따른 양념장 조성물에서 회향은 위를 열며, 곽란, 오심, 복중불안을 낫게 하고, 방광통 및 음동을 치료하는 효과가 있다. 본 발명의 조성물에는 이러한 회향을 0.1 내지 3.0% 함유함으로써 회향 고유의 효과를 제공하도록 하였다.Fennel in the spice composition according to the present invention is open to the stomach, relieves wheezing, nausea, abdominal anxiety, and has the effect of treating bladder pain and vulva. The composition of the present invention contained 0.1 to 3.0% of such fennel to provide a unique effect of fennel.
본 발명의 양념장 조성물에 또한 사용되는 팔각은 소장을 따뜻하게 하며 요통의 치료에 효과적이다. 본 발명의 조성물에는 이러한 팔각을 0.1 내지 3.0% 함유함으로써 팔각 고유의 효과를 제공하도록 하였다.The octagonal also used in the seasoning composition of the present invention warms the small intestine and is effective in the treatment of low back pain. The composition of the present invention was to contain 0.1 to 3.0% of such octagonal to provide an inherent effect of octagonal.
본 발명의 조성물에 사용되는 진피는 위를 편하게 하고 체한 것을 내려주며, 소취작용 및 구역, 곽란 등을 다스리는 효과가 있다. 본 발명의 조성물에는 이러한 진피를 0.1 내지 3.0% 함유하는 것이 팔각 고유의 효과를 제공하는데 바람직하다.The dermis used in the composition of the present invention relaxes the stomach and lowers the body, and has the effect of controlling deodorization and nausea, ovulation and the like. It is preferable to contain 0.1 to 3.0% of such dermis in the composition of the present invention to provide the octagonal inherent effect.
상기 언급한 바와 같은 구성을 갖는 본 발명에 따른 양념장 조성물은 다음과 같은 제조방법에 의해 제조된다.Seasoning composition according to the invention having the configuration as mentioned above is prepared by the following manufacturing method.
[제 1 공정 : 마늘 제조공정][Step 1: Garlic Manufacturing]
양질의 엄선된 마늘을 절단기로 불가식 부위를 제거하고 난 후, 껍질을 탈피하여 0.2 내지 1.0 중량%의 구연산이 함유된 정제수에 24시간동안 침지하여 살균처리하고, 협잡물을 제거한 후, 쵸핑기로 잘게 처리한다.After removing the irreversible part of the high-quality carefully selected garlic with a cutter, the skin is peeled and soaked in purified water containing 0.2 to 1.0% by weight of citric acid for 24 hours to sterilize, and after removing the contaminants, finely chopped with a chopping machine Process.
[제 2 공정 : 양파 제조공정]Second Process: Onion Manufacturing Process
양파는 양념의 맛을 내는데 있어서 중요한 원료로서 외관이 상하지 않은 양질의 엄선된 양파를 불가식 부위를 제거하고 난 후, 껍질을 탈피하여 마늘의 경우에서와 같이 살균처리하고, 쵸핑기에 넣어 잘게 처리한다. 마늘, 양파는 주요 식자재이지만 초기 균수가 105내지 106으로 쵸핑후 쉽게 부패되어 다양한 활용에 많은 제한이 따른다. 그러나 구연산 용액에서 하루동안 침지하는 본 발명의 살균 처리법을 적용하면 균수가 101내지 103정도 감소하여 미생물 안정성이 확보되어 원료로서의 활용성도 높일 수 있고, 최종 제품의 품질안정성도 증가시킬 수 있다.Onion is an important raw material for seasoning. After removing the non-cutting area of high-quality carefully selected onions, which are not spoiled, peel the skin and sterilize them as in the case of garlic, and finely put them in a chopping machine. . Garlic and onion are the main food materials, but the initial bacterial counts are easily decayed after chopping to 10 5 to 10 6 , which leads to many limitations in various applications. However, by applying the sterilization treatment method of the present invention immersed in citric acid solution for one day, the number of bacteria is reduced by about 10 1 to 10 3 to ensure microbial stability, can also improve the utility as a raw material, can also increase the quality stability of the final product.
[제 3 공정 : 분말원료 혼합공정 ①][3rd process: powder raw material mixing process ①]
전처리후 마쇄 건조된 고추가루, 구연산, 후추분말, 참깨, 설탕 및 정제염을 혼합한 후, 안정제인 솔비톨, 잔탄검 등을 첨가하여 V-믹서기에서 균질화되게 교반하여 분말제품1을 만든다.After pretreatment, ground ground red pepper powder, citric acid, pepper powder, sesame seeds, sugar, and refined salt are mixed, and then, stabilizers are added to sorbitol, xanthan gum and the like to be homogenized in a V-mixer to make powdered product 1.
[제 4 공정 : 분말원료 혼합공정 ②][4th process: powder raw material mixing process ②]
전처리후 살균 건조된 시나몬, 크로브, 너트맥, 감초분말 등 특유의 향미를 갖는 원료를 혼합한 후, 진피, 팔각, 회향 등의 원료를 혼합하여 V-믹서기에서 균질화되도록 충분히 교반한다.After the pretreatment, raw materials having a characteristic flavor such as sterilized and dried cinnamon, clove, nutmac, licorice powder, etc. are mixed, and the raw materials such as dermis, octagon and fennel are mixed and stirred sufficiently to be homogenized in a V-mixer.
[제 5 공정 : 액체원료 혼합공정][5th process: liquid raw material mixing process]
조제탱크에 혼합 간장과 고과당, 생강엑기스, 고추장, 마늘엑기스, 주정 등을 첨가하여 균질화되게 교반한 후, 제 1 공정 및 제 2 공정의 살균처리된 야채 원료를 첨가하여 60℃ 이상의 가온에서 교반기로 교반하여 균질화시킴으로써 액상원료를 제조한다.Add soy sauce, high fructose, ginger extract, red pepper paste, garlic extract, and spirits to the preparation tank and stir homogenously, and then add sterilized vegetable raw materials of the first and second steps, and then stir at 60 ℃ or higher. A liquid raw material is prepared by homogenizing by stirring with.
[제 6 공정 : 완전제품 공정][Step 6: Complete Product Process]
제 5 공정에서 얻은 액체원료에 제 3 및 4 공정에서 혼합 균질화시킨 원료를 뭉치지 않도록 시간적인 간격을 두고 서서히 투입하고, 충분히 균질화시키면서 110℃에서 10초간 순간 고온살균 처리한다.The liquid raw material obtained in the fifth step is slowly added at a time interval to prevent agglomeration of the mixed homogenized raw materials in the third and fourth steps, and is subjected to instant high temperature sterilization at 110 ° C. for 10 seconds while being sufficiently homogenized.
[제 7 공정 : 충진 밀봉 냉각 공정][7th process: filling sealing cooling process]
제 6 공정에서 얻은 양념장을 80℃정도의 온도에서 레토로트용 알루미늄 파우치 또는 유리병에 적정량 충전하여 포장후 제품을 냉각, 완성시켰다.The seasoning sauce obtained in the sixth step was filled in an appropriate amount into a retorot aluminum pouch or glass bottle at a temperature of about 80 ° C., and then the product was cooled and finished.
이상의 제조공정에서 만들어진 양념장은 페이스트상이고, 상온유통에서 1년간 사용이 가능하며, 각종 육류요리와 볶음류의 양념장으로 사용될 수 있다.Seasoning sauce made in the above manufacturing process is paste-like, can be used for one year at room temperature distribution, can be used as a seasoning sauce of various meat dishes and fried.
이하 본 발명을 실시예에 의거하여 구체적으로 설명하지만, 본 발명의 기술적 범위가 이들에 의해 어떤 식으로든 제한되는 것은 아니다. 실시예에서 사용된 재료의 양은 달리 언급되지 않는 한 중량%로 나타낸다.Hereinafter, the present invention will be described in detail with reference to Examples, but the technical scope of the present invention is not limited in any way by these. The amount of material used in the examples is expressed in weight percent unless otherwise noted.
[실시예 1]Example 1
고추가루 2.60%, 구연산 0.12%, 후추분말 0.30%, 참깨 0.17%, 설탕 5.30%, 정제염 0.56%를 혼합하고, 솔비톨 0.95%, 잔탄검 0.17%를 첨가하여 V-믹서기에서 균질하게 혼합한다(1). 시나몬 0.03%, 크로브 0.03%, 너트맥 0.03%, 감초분말 0.60%를 혼합한 후, 여기에 진피 0.03%, 팔각 0.03%, 회향 0.03%를 첨가하여 V-믹서기에서 균질하게 혼합한다(2). 조제탱크에 간장 14.1%, 생강엑기스 1.98%, 고추장 16.8%, 마늘엑기스 0.10%, 주정 0.95%를 첨가하고, 균질하게 교반한 후, 구연산 0.12%를 함유하는 정제수 41.8%로 살균처리하여 쵸핑한 마늘 2.90% 및 양파 2.30%를 첨가한다. 이 혼합물을 교반기로 균질 교반하면서 60℃에서 20분동안 예비살균한다. 여기에 상기 (1) 및 (2) 의 원료를 투입하여 균질화시키면서 110℃에서 10 내지 15초간 고온살균 처리한 후, 알루미늄 파우치 또는 유리병에 적정량을 투입하고 포장하여 본 발명에 따르는 양념장 조성물을 제조하였다.Red pepper powder 2.60%, citric acid 0.12%, pepper powder 0.30%, sesame seeds 0.17%, sugar 5.30%, refined salt 0.56%, and sorbitol 0.95%, xanthan gum 0.17% is added and mixed homogeneously in a V-mixer (1 ). Cinnamon 0.03%, Clove 0.03%, Nut Mack 0.03%, Licorice powder 0.60% are mixed, and then 0.03% of dermis, 0.03% of octagon and 0.03% of fennel are added and mixed homogeneously in a V-mixer (2) . Soy sauce 14.1%, ginger extract 1.98%, red pepper paste 16.8%, garlic extract 0.10%, spirits 0.95% are added to the preparation tank, homogeneously stirred, and then chopped garlic with 41.8% purified water containing 0.12% citric acid 2.90% and 2.30% onions are added. This mixture is presterilized at 60 ° C. for 20 minutes with homogenous stirring with a stirrer. After the high temperature sterilization treatment at 110 ° C. for 10 to 15 seconds while adding and homogenizing the raw materials of (1) and (2), the appropriate amount was added and packaged in an aluminum pouch or glass bottle to prepare a seasoning composition according to the present invention. It was.
[실시예 2 내지 10][Examples 2 to 10]
하기 표 1에 기재된 바와 같이 각 구성성분의 비율을 변화시키는 것 이외에는, 실시예 1의 방법과 동일한 방법에 따라 본 발명에 따르는 양념장 조성물을 제조하였다.A marinade composition according to the present invention was prepared according to the same method as in Example 1 except for changing the proportions of each component as shown in Table 1 below.
[표 1]TABLE 1
[표 1]-계속Table 1-continued
상기 실시예 1 내지 10의 조성비 범위내에서 5점 척도 기호도검사 결과 전체적 품질에서 3.5이상을 나타내며, 항목별 실시예간에는 5%의 유의 수준에서 유의 차이를 보이지 않았다.Within the composition ratio range of Examples 1 to 10, the five-point scale palatability test showed 3.5 or more in overall quality, and there was no significant difference in the significance level of 5% among the examples of each item.
따라서, 실시예에서 제조된 양념장으로 만든 제품과 전문업소의 제품에 대하여 관능요원 30명과 일반 가정주부 30명을 대상으로 2점 대비 관능검사를 실시하였으며, 그 결과는 표 3과 같다.Therefore, the sensory test was performed on two products of 30 seasoning agents and 30 general housewives for the products made from the seasoning sauce prepared in Example and 30 general housewives, and the results are shown in Table 3.
[표 3] 관능검사 결과Table 3 Sensory Test Results
관능검사 결과 본 발명에 따른 양념장을 이용하여 조리한 양념과 전문업소에서 제조된 것과는 전체적인 맛과 매운맛에서 유의차가 없었으며, 색상과 식감 및 양념 맛에서는 약간 우세하였다.As a result of the sensory test, there was no significant difference in the overall taste and spicy taste from the sauce prepared with the seasoning sauce according to the present invention and the specialty shop, and slightly superior in the color, texture and seasoning taste.
Claims (3)
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| Application Number | Priority Date | Filing Date | Title |
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| KR1019960066174A KR100195885B1 (en) | 1996-12-16 | 1996-12-16 | Seasonings for fork |
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| KR1019960066174A KR100195885B1 (en) | 1996-12-16 | 1996-12-16 | Seasonings for fork |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20020031141A (en) * | 2002-03-28 | 2002-04-26 | 문종수 | The manufacturing method of roast using pork and wild edible greens |
| KR20030039943A (en) * | 2001-11-16 | 2003-05-22 | 김철욱 | Functional pork using kimchi and traditional soy-fermented foods and process for production thereof |
| US8149233B2 (en) | 2005-02-15 | 2012-04-03 | Samsung Electronics Co., Ltd. | Controller for generating video signal, simulation system comprising the same, and method of generating video signal |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100430952B1 (en) * | 2001-12-05 | 2004-05-12 | 이진규 | hamburgsteak with a herb sauce and the recipe |
| KR100467935B1 (en) * | 2001-12-05 | 2005-01-26 | 이진규 | Western food cuisine with a herb sauce |
| KR100430951B1 (en) * | 2001-12-05 | 2004-05-12 | 이진규 | pork cutlet with a herb sauce and the recipe |
| KR20040032027A (en) * | 2002-10-08 | 2004-04-14 | 백창용 | First Processing Method of Pork-rib and Pork-rib Thereby for Grill |
| KR102437638B1 (en) | 2022-03-07 | 2022-08-26 | 윤여홍 | The method of manufacture of multi-purpose sauce with vegetables |
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1996
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20030039943A (en) * | 2001-11-16 | 2003-05-22 | 김철욱 | Functional pork using kimchi and traditional soy-fermented foods and process for production thereof |
| KR20020031141A (en) * | 2002-03-28 | 2002-04-26 | 문종수 | The manufacturing method of roast using pork and wild edible greens |
| US8149233B2 (en) | 2005-02-15 | 2012-04-03 | Samsung Electronics Co., Ltd. | Controller for generating video signal, simulation system comprising the same, and method of generating video signal |
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| KR100195885B1 (en) | 1999-06-15 |
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