KR20060054918A - Spices sauce composite for meat and method for making same, and spices cow ribs treated a spices sauce - Google Patents
Spices sauce composite for meat and method for making same, and spices cow ribs treated a spices sauce Download PDFInfo
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- KR20060054918A KR20060054918A KR1020040093781A KR20040093781A KR20060054918A KR 20060054918 A KR20060054918 A KR 20060054918A KR 1020040093781 A KR1020040093781 A KR 1020040093781A KR 20040093781 A KR20040093781 A KR 20040093781A KR 20060054918 A KR20060054918 A KR 20060054918A
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- 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
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- 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
Abstract
본 발명은 소갈비 등의 육류를 양념처리하는데 사용되는 육류용 양념소스 조성물 및 그 제조방법과 그 양념소스로 처리한 양념 소갈비 특히, 소갈비용 양념소스 조성물 및 양념 소갈비에 관한 것으로, 간장:물엿:설탕을 1:0.8~1.2:0.6~0.9 중량비율로 혼합하여서 80℃~120℃에서 60분~90분동안 가열하고, 상온에서 냉각시킨 소스원액 100중량부에 대하여; 물 120~160중량부, 배 26~32중량부, 양파 21~27중량부, 마늘 2~5중량부와, 소주 2~4중량부와, 미향, 미원, 후추 등으로 이루어지는 그룹으로부터 선택되는 적어도 1종이상의 조미료 성분을 첨가하되, 각 조미료의 첨가량을 미향 4~6중량부, 미원 2~4중량부, 후추 0.3~0.9중량부로 첨가하고, 이를 잘 혼합하여서 제조되는 육류용 양념소스 조성물과 그 제조방법이다.The present invention relates to a seasoning sauce composition for meat used to spice up meat such as beef ribs, and a method of manufacturing the same, and to seasoning beef ribs treated with the seasoning sauce, in particular, sauce sauce composition and seasoning beef ribs, soy sauce: syrup: sugar Mixed with a weight ratio of 1: 0.8 to 1.2: 0.6 to 0.9 for 60 minutes to 90 minutes at 80 ° C to 120 ° C, and 100 parts by weight of the source stock solution cooled at room temperature; 120 to 160 parts by weight of water, 26 to 32 parts by weight of pear, 21 to 27 parts by weight of onion, 2 to 5 parts by weight of garlic, 2 to 4 parts by weight of shochu, and at least one selected from the group consisting of unflavored, tasted, pepper, etc. At least one seasoning ingredient is added, and the seasoning sauce composition for meat prepared by mixing the amount of each seasoning with 4 to 6 parts by weight of flavor, 2 to 4 parts by weight of miwon, and 0.3 to 0.9 parts by weight of pepper is mixed well. It is a manufacturing method.
그리고, 상기 육류용 양념소스 조성물로 갈비용 소갈비 원육을 재워서 처리하되, 양념소스 100중량부에 대하여, 미리 뼈를 빼낸 뼈뺀 소갈비 원육 90~100중량부를 20~30시간 재워서 뼈뺀 양념 소갈비가 얻어지는 양념 소갈비이다.And, while treating the rib cost beef ribs raw meat with the meat seasoning sauce composition for the treatment, seasoning beef ribs obtained by simmering bone beef ribs raw meat 90 ~ 100 parts by weight for 20 to 30 hours without the bone extracted bone with respect to 100 parts by weight of sauce sauce to be.
또한, 상기 양념소스 조성물 100중량부에 대하여, 캡사이신 2.2~3.2중량부, 고추씨기름 1.2~2.5중량부를 추가로 첨가하고, 이를 잘 혼합하여서 매운맛을 내는 양념소스 조성물을 제조한 다음, 상기 매운맛 양념소스 조성물 100중량부에 대하여, 뼈뺀 소갈비 원육 90~100중량부를 20~30시간 재워서 매운맛 나는(일명:얼얼) 뼈뺀 양념 소갈비가 얻어지는 양념 소갈비이다.In addition, with respect to 100 parts by weight of the sauce sauce composition, capsaicin 2.2 to 3.2 parts by weight, pepper seed oil 1.2 to 2.5 parts by weight is further added, and mixed well to prepare a spice sauce composition to give a spicy taste, the spicy sauce sauce With respect to 100 parts by weight of the composition, beef ribs without bones 90-100 parts by weight of the meat is soaked for 20 to 30 hours, and spicy beef ribs are obtained.
상기와 같은 본 발명은 소갈비를 양념소스 조성물에 재운 후에도 소갈비 고 유의 색감과 조직감은 물론, 소갈비의 풍미와 씹히는 맛과 빛깔이 변하지 않고 균일하게 유지되며, 육질이 부드럽고 양념소스로 처리한 후에도 장시간 보관이 가능할 뿐만 아니라, 한국인의 입맛에 잘 맞는 담백함과 육류 특유의 잡냄새를 완전히 제거하는 육류용 양념소스 조성물을 제공받을 수 있는 것이다.In the present invention as described above, even after the beef ribs are marinated in the spice sauce composition, the color and texture of the beef ribs, as well as the flavor and chewy taste and color of the beef ribs are maintained uniformly, and the meat is soft and stored for a long time even after being treated with the sauce. Not only this is possible, it is possible to be provided with a meat sauce composition for meat that completely eliminates the peculiar smell of meat and paleness that fits well with the taste of Koreans.
양념, 소스원액, 양념 소갈비, 조성물, 제조방법Seasoning, Source Stock, Seasoned Beef Ribs, Composition, Manufacturing Method
Description
본 발명은 소갈비 등의 육류를 양념처리하는데 사용되는 육류용 양념소스 조성물 및 그 제조방법과 그 양념소스로 처리한 양념 소갈비 특히, 소갈비용 양념소스 조성물 및 양념 소갈비에 관한 것이다.The present invention relates to a seasoning sauce composition for meat used for seasoning meat, such as beef ribs, and a method of manufacturing the same, and seasoning beef ribs treated with the seasoning sauce, in particular, sauce sauce composition and seasoning beef ribs.
본 발명은 간장과 물엿 및 설탕을 각각 적당량 혼합하되, 간장:물엿:설탕을 1:0.8~1.2:0.6~0.9 중량비율로 혼합하여서 80℃~120℃에서 60분~90분 동안 가열하고, 상온에서 자연 냉각시켜서 얻은 소스원액 100중량부에 대하여; 물 120~160중량부, 배(믹서로 갈은) 26~32중량부, 양파(믹서로 갈은) 21~27중량부, 마늘(믹서로 갈은) 2~5중량부와, 소주 2~4중량부를 첨가하며, 미향, 미원, 후추 등으로 이루어지는 그룹으로부터 선택되는 적어도 1종이상의 조미료 성분을 첨가하되, 각 조미료의 첨가량을 미향 4~6중량부, 미원 2~4중량부, 후추 0.3~0.9중량부로 첨가하고, 이를 잘 혼합하여서 제조되는 육류용 양념소스 조성물이다.In the present invention, soy sauce, starch syrup and sugar are mixed in an appropriate amount, soy sauce: syrup: sugar is mixed at a weight ratio of 1: 0.8 to 1.2: 0.6 to 0.9, and heated at 80 ° C to 120 ° C for 60 minutes to 90 minutes, and room temperature. 100 parts by weight of the source stock solution obtained by natural cooling at; 120 to 160 parts by weight of water, 26 to 32 parts by weight of pears (ground with a mixer), 21 to 27 parts by weight of onions (ground with a mixer), 2 to 5 parts by weight of garlic (ground with a mixer), and 2 to shochu Add 4 parts by weight, and add at least one or more seasoning ingredients selected from the group consisting of unflavored, unflavored, pepper, etc., and add 4 ~ 6 parts by weight of unflavored, 2-4 parts by weight of miwon, and 0.3 ~ pepper. It is added to 0.9 parts by weight, it is a meat seasoning sauce composition prepared by mixing well.
본 발명은 상기 육류용 양념소스 조성물을 제조하되, 간장:물엿:설탕을 중량 비로 1:0.8~1.2:0.6~0.9의 중량비율로 혼합하는 단계와; 상기 혼합된 재료를 80℃ ~120℃에서 60분~90분 동안 가열하는 단계와; 상기 가열 후 상온에서 냉각시켜 소스원액을 제조하는 단계와; 상기에서 제조된 소스원액 100중량부에 대하여, 120~160중량부의 물을 첨가하는 단계와; 배, 양파, 마늘을 믹서 등으로 갈아서 배 26~32중량부, 양파 21~27중량부, 마늘 2~5중량부와, 소주 2~4중량부를 첨가하며, 미향, 미원, 후추 등으로 이루어지는 그룹으로부터 선택되는 적어도 1종이상의 조미료 성분을 첨가하되, 각 조미료의 첨가량을 미향 4~6중량부, 미원 2~4중량부, 후추 0.3~0.9중량부로 첨가하고, 이들을 잘 혼합하는 단계로 구성되는 육류용 양념소스 조성물의 제조방법이다.The present invention is to prepare a meat sauce composition for meat, mixing soy sauce: syrup: sugar in a weight ratio of 1: 0.8 ~ 1.2: 0.6 ~ 0.9 by weight; Heating the mixed material at 80 ° C. to 120 ° C. for 60 minutes to 90 minutes; Preparing a source stock solution by cooling at room temperature after the heating; Adding 120 to 160 parts by weight of water based on 100 parts by weight of the prepared source stock solution; Grind pears, onions, and garlic with a mixer, and add 26 to 32 parts by weight of pears, 21 to 27 parts by weight of onions, 2 to 5 parts by weight of garlic, and 2 to 4 parts by weight of soju. At least one seasoning ingredient selected from the above is added, and the amount of each seasoning is added in an amount of 4 to 6 parts by weight of flavor, 2 to 4 parts by weight of miwon, and 0.3 to 0.9 parts by weight of pepper, and the meat is configured to mix them well. Method for preparing a sauce sauce composition for.
또한, 상기 양념소스 조성물 100중량부에 대하여, 캡사이신 2.2~3.2중량부, 고추씨기름 1.2~2.5중량부를 추가로 첨가하고, 이를 잘 혼합하여서 매운맛을 내도록 함을 특징으로 하는 육류용 양념소스 조성물이다.In addition, with respect to 100 parts by weight of the sauce sauce composition, capsaicin 2.2 to 3.2 parts by weight, red pepper seed oil is added 1.2 to 2.5 parts by weight, it is a meat seasoning sauce composition characterized in that it is mixed well to give a spicy taste.
그리고, 상기 육류용 양념소스 조성물(이하 "양념소스"라 칭함)로 미리 뼈를 빼낸 뼈뺀 갈비용 소갈비 원육을 재워서 처리하되, 양념소스 100중량부에 대하여; 뼈뺀 소갈비 원육 90~100중량부를 20~30시간 재워서 뼈뺀 양념 소갈비가 얻어짐을 특징으로 하는 양념 소갈비와, 상기 매운맛 양념소스 조성물 100중량부에 대하여, 뼈뺀 소갈비 원육 90~100중량부를 20~30시간 재워서 매운맛 나는(일명:얼얼) 뼈뺀 양념 소갈비가 얻어짐을 특징으로 하는 양념 소갈비이다.Then, the meat seasoned with ribs beef ribs meat without the bone is removed from the seasoning sauce composition (hereinafter referred to as "seasoning sauce") for meat, 100 parts by weight of sauce sauce; Beef ribs without bones 90 to 100 parts by weight of the meat 20 to 30 hours of marinated beef ribs, characterized in that the bone marinated beef ribs, and the spicy seasoning sauce composition 100 to 100 parts by weight of the beef ribs meat 90 to 100 parts by weight Spicy beef ribs, also known as spicy beef ribs.
상기와 같은 본 발명은 소갈비를 양념소스에 재운 후에도 소갈비 고유의 색감과 조직감은 물론, 풍미와 씹는 맛은 물론,육류의 빛깔이 변하지 않고 균일하게 유지되며, 육질이 부드럽고 양념소스로 처리한 후에도 장시간 보관이 가능할 뿐만 아니라, 한국인의 입맛에 잘 맞는 담백함과, 육류 특유의 잡냄새를 완전히 제거하는 육류용 양념소스 조성물을 제공받을 수 있는 것이다.In the present invention as described above, even after the beef ribs are marinated in the sauce, the color and texture of the beef ribs, as well as the flavor and chewing taste, as well as the color of the meat remains unchanged, the meat is soft and seasoned even after treatment with the sauce Not only can it be stored, but it can be provided with a meat sauce composition for meat that completely eliminates the peculiar smell of meat and the lightness that suits the taste of Koreans.
한국 음식 중에서 소갈비는 불고기와 함께, 내국인은 물론, 외국인들도 가장 선호하는 한국을 대표하는 음식으로 특히, 양념 소갈비는 일반적으로 쇠고기의 갈비에 붙은 갈비살을 얇고 넓게 저민 다음, 배즙, 다진 파, 마늘, 설탕, 꿀, 참기름, 깨소금, 후추가루 등의 다양한 양념에 재워 놓았다가 약간 센 불에서 단시간에 구워서 조리하는 것이다.Among Korean foods, beef ribs, along with Bulgogi, are a favorite food of Koreans and foreigners alike. In particular, seasoned beef ribs are usually thinly and widely sliced ribs attached to beef ribs, followed by pear juice, chopped green onions, and garlic , Sugar, honey, sesame oil, sesame salt, black pepper and so on in a variety of condiments, such as cooked on a short heat on a short fire.
그러나, 종래의 양념 소갈비나 불고기와 같은 육류의 양념소스(또는 양념장)는 아직까지 그 양념재료나 제조법이 체계화되어 있지 않으며, 가정이나 일부 음식점에서만 임의로 제조하여 사용되고 있을 뿐이다.However, conventional seasoning sauces (or seasonings) of meat such as beef ribs and bulgogi have not yet been formulated with the seasoning ingredients or methods, and are only manufactured and used arbitrarily in homes and some restaurants.
그 뿐만 아니라, 종래의 양념소스의 경우에 소금을 사용하므로서, 양념소스에 갈비를 재워서 양념 처리한 후, 일정시간이 지나게 되면 소금의 강력한 염분작용에 의해 고기가 원형을 유지하지 못하였고, 또한 시간이 지날수록 염분농도가 높아지게 되므로서 가급적 빠른시간내에 소비하여야 하며, 장시간의 보관이 어려운 문제점이 있었던 것이다.Not only that, in the case of conventional seasoning sauce, salt is used, the ribs are seasoned with seasoning sauce, and after a certain time, the meat cannot maintain its original shape due to the strong salting action of salt. As the salt concentration increases, it must be consumed as soon as possible, and it was difficult to store for a long time.
본 발명은 종래의 일반적인 육류용 양념소스에 비해 맑은 빛깔을 갖는 것으로, 육류의 고유한 색상 및 빛깔을 유지함은 물론, 육즙 및 육질이 고소하고, 담백함과 깔끔한 맛으로 풍미가 좋은 맛을 갖는 고품질의 육류용 양념소스 조성물 및 그 제조방법과 그 양념소스로 처리한 양념 소갈비 특히, 뼈뺀 양념 소갈비를 제공하고자 함에 발명의 목적이 있는 것이다.The present invention has a clear color compared to the conventional meat seasoning sauce, maintaining a unique color and color of the meat, as well as savory and fleshy, high-quality taste with a light taste and clean taste It is an object of the present invention to provide a seasoning sauce composition for meat, a method of manufacturing the same and seasoning beef ribs treated with the seasoning sauce, in particular, seasoning beef ribs without bone.
본 발명의 또 다른 목적은 갈비라 하면 통상 뼈가 있는 것을 연상하는 일반적인 관념을 깨고 미리 뼈를 발라서 빼낸 상태의 뼈뺀 양념 소갈비를 제공함에 따라 먹기에 편리하고, 별도로 뼈를 발라내는 번거로움이 필요없으며, 결과적으로 소비자들이 최소의 가격으로 양념갈비를 먹을 수 있도록 함에 발명의 목적이 있는 것이다.Another object of the present invention is convenient to eat by providing a seasoned beef ribs without breaking the conventional idea reminiscent of having a bone, and pre-applied bone, without the need to separate bones As a result, the object of the invention is to allow consumers to eat seasoned ribs at a minimal price.
본 발명은 상기와 같은 목적을 달성하기 위하여 대형음식점 등의 동종업계에서 수십년이상 오랜 경험을 가진 주방장 등의 전문 요리사들의 경험과 자문을 받아서 연구개발한 것으로서, 우리의 일상생활속에서 쉽게 구할 수 있으며, 일반적으로 많이 사용하고 있는 재료를 대상으로 오랜시간 동안에 걸쳐서 실험을 거듭한 결과이다. The present invention has been researched and developed with the experience and advice of chefs, such as chefs with decades of experience in the same industry, such as large restaurants in order to achieve the above object, can be easily obtained in our daily life It is the result of repeating experiments for a long time on the materials that are commonly used.
본 발명은 각종 음식의 간을 맞추는데 가장 보편적으로 사용되는 간장을 주재료로 사용하여 육류용 양념소스 조성물을 제조하되, 간장에 물엿과 설탕을 첨가하고 잘 혼합시켜서 소스원액을 제조하는 것이다.The present invention is to prepare a sauce sauce composition for meat using soy sauce that is most commonly used to match the liver of various foods as a main ingredient, to prepare a sauce stock solution by adding starch syrup and sugar to the soy sauce.
즉, 간장, 물엿, 설탕을 각각 적당량 혼합하되, 간장:물엿:설탕을 중량비로 1:0.8~1.2:0.6~0.9의 중량비율로 혼합하고, 이를 80℃~120℃에서 60분~90분 동안 가열한 다음, 냉각시켜서 소스원액을 제조한다.In other words, soy sauce, syrup and sugar are mixed in an appropriate amount, soy sauce: syrup: sugar is mixed in a weight ratio of 1: 0.8 to 1.2: 0.6 to 0.9 by weight ratio, which is 60 to 90 minutes at 80 ℃ ~ 120 ℃. After heating, it is cooled to prepare a source stock solution.
본 발명은 간장:물엿:설탕을 1:0.8~1.2:0.6~0.9의 중량비율로 혼합하여 80℃ ~120℃에서 60분~90분 동안 가열하고, 냉각시킨 소스원액 100중량부에 대하여, 120~160중량부의 물을 첨가함과 동시에, 양념으로서 믹서 등으로 갈은 배, 양파, 마늘을 첨가하되, 배 26~32중량부, 양파 21~27중량부, 마늘 2~5중량부을 첨가하고, 술로서 소주 2~4중량부를 첨가하며, 기타 조미료로서 미향, 미원, 후추 등으로 이루어지는 그룹으로부터 선택되는 적어도 1종이상의 조미료 성분을 첨가하되, 각 조미료의 첨가량을 미향 4~6중량부, 미원 2~4중량부, 후추 0.3~0.9중량부로 첨가하고, 이들을 잘 혼합하여서 제조함을 특징으로 하는 육류용 양념소스 조성물이다.The present invention is mixed soy sauce: starch syrup: sugar in a weight ratio of 1: 0.8 ~ 1.2: 0.6 ~ 0.9, heated at 80 ℃ ~ 120 ℃ for 60 minutes to 90 minutes, and 120 parts by weight of the cooled source stock solution, 120 While adding 160 parts by weight of water, add ground pears, onions and garlic with a mixer, etc., seasonings, 26 to 32 parts by weight of pears, 21 to 27 parts by weight of onions, 2 to 5 parts by weight of garlic, 2 to 4 parts by weight of shochu is added as a liquor, and at least one or more seasoning ingredients selected from the group consisting of unflavored, unflavored, pepper, etc. are added as other seasonings, and the amount of each seasoning is 4 to 6 parts by weight of unflavored. It is added to ~ 4 parts by weight, 0.3 ~ 0.9 parts by weight pepper, it is a meat seasoning sauce composition characterized in that the mixture is prepared well.
또한, 상기 양념소스 조성물 100중량부에 대하여, 캡사이신 2.2~3.2중량부, 고추씨기름 1.2~2.5중량부를 추가로 첨가하고, 이를 잘 혼합하여서 매운맛을 내도록 제조함을 특징으로 하는 육류용 양념소스 조성물이다.In addition, with respect to 100 parts by weight of the sauce sauce composition, capsaicin 2.2 to 3.2 parts by weight, pepper seed oil is added to 1.2 to 2.5 parts by weight of the meat seasoning sauce composition, characterized in that the mixture is prepared to give a spicy taste well. .
본 발명은 상기 육류용 양념소스 조성물을 제조하되, 간장:물엿:설탕을 중량비로 1:0.8~1.2:0.6~0.9의 중량비율로 혼합하는 단계와;The present invention is to prepare a meat sauce composition for meat, mixing soy sauce: syrup: sugar in a weight ratio of 1: 0.8 ~ 1.2: 0.6 ~ 0.9;
상기 혼합된 재료를 80℃~120℃에서 60분~90분 동안 가열하는 단계와;Heating the mixed material at 80 ° C. to 120 ° C. for 60 minutes to 90 minutes;
상기 가열 후 상온에서 냉각시켜 소스원액을 제조하는 단계와;Preparing a source stock solution by cooling at room temperature after the heating;
상기에서 제조된 소스원액 100중량부에 대하여, 120~160중량부의 물을 첨가하는 단계와;Adding 120 to 160 parts by weight of water based on 100 parts by weight of the prepared source stock solution;
상기 소스원액 100중량부에 대하여; 배, 양파, 마늘을 믹서 등으로 갈아서 배 26~32중량부, 양파 21~27중량부, 마늘 2~5중량부를 첨가하고, 소주 2~4중량부를 첨가하며, 기타 조미료로서 미향, 미원, 후추 등으로 이루어지는 그룹으로부터 선 택되는 적어도 1종이상의 조미료 성분을 첨가하되, 각 조미료의 첨가량을 미향 4~6중량부, 미원 2~4중량부, 후추 0.3~0.9중량부로 첨가하고, 이를 잘 혼합하는 단계를 거쳐서 제조함을 특징으로 하는 육류용 양념소스 조성물의 제조방법이다.100 parts by weight of the source stock solution; Grind pears, onions and garlic with a mixer and add 26 to 32 parts by weight of pears, 21 to 27 parts by weight of onions, and 2 to 5 parts by weight of garlic, add 2 to 4 parts by weight of soju, and other flavors such as flavor, miwon, and pepper. Add at least one seasoning ingredient selected from the group consisting of, such as 4 to 6 parts by weight of flavor, 2 to 4 parts by weight of miwon, 0.3 to 0.9 parts by weight of pepper, and mix well It is a method of producing a seasoning sauce composition for meat, characterized in that it is prepared through a step.
본 발명은 또한, 상기 육류용 양념소스 조성물(이하 "양념소스"라 칭함)로 미리 뼈를 빼낸 뼈뺀 갈비용 소갈비 원육을 재워서 처리하되, 양념소스 100중량부에 대하여, 뼈뺀 소 갈비 원육 90~100중량부를 20~30시간 재워서 뼈뺀 양념 소갈비가 얻어짐을 특징으로 하는 양념갈비이다.The present invention is also treated with the meat seasoning rib ribs beef ribs without bone extracted in advance with the seasoning sauce composition for meat (hereinafter referred to as "seasoning sauce"), with respect to 100 parts by weight of sauce sauce, beef ribs meat 90-100 Seasoning ribs, characterized in that the seasoning beef ribs are obtained by boiling 20 to 30 hours by weight.
또한, 상기 매운 맛이 나는 양념소스 100중량부에 대하여, 뼈뺀 소갈비 원육 90~100중량부를 20~30시간 재워서 매운 맛이 나는(일명:얼얼) 뼈뺀 양념 소갈비가 얻어짐을 특징으로 하는 양념갈비이다.In addition, with respect to the spicy flavored sauce 100 parts by weight, beef ribs minced bone 90-100 parts by weight of 20-30 hours of marinated beef seasoned ribs characterized in that the spicy seasoned beef ribs are obtained.
그리고, 본 발명에서 사용하는 뼈뺀 소갈비 원육은 폭 40㎜~50㎜, 두께 8㎜~10㎜, 길이 18㎝~25㎝로 정형화하여서 미리 뼈를 발라내고 뼈없는 상태의 순갈비살로만 이루어진 뼈뺀 상태의 소갈비 원육을 준비하여서 사용한다.In addition, the bone minced beef ribs used in the present invention is 40 mm to 50 mm wide, 8 mm to 10 mm thick, 18 cm to 25 cm in length by shaping the bones in advance of the bone-free state of boneless ribs Prepare and use beef ribs.
본 발명에서는 간장은 진간장을 사용하고, 물엿은 황물엿을 사용하며, 설탕은 황색의 중백당을 사용하는 것이 바람직하다.In the present invention, it is preferable that soy sauce is used, soy syrup is used, and that sugar is yellow heavy sugar.
본 발명에서 간장, 물엿, 설탕을 각각 적당량씩 중량비율로 혼합하고, 이를 80℃~120℃의 센불로 60분~90분 동안 가열하는 것은 상기 간장과 물엿 및 설탕이 고르게 잘 혼합되도록 하기 위함이다.Soy sauce, starch syrup, and sugar in the present invention are mixed in an appropriate amount by weight ratio, and heating them for 60 minutes to 90 minutes at 80 ℃ ~ 120 ℃ high heat to ensure that the soy sauce, starch syrup and sugar are mixed evenly. .
그리고, 상기 가열 후에는 이를 상온에서 자연 냉각시켜서 소스원액을 얻는다.After the heating, the mixture is naturally cooled at room temperature to obtain a source stock solution.
본 발명은 상기에서 제조된 소스원액을 주재료로 하고, 여기에 물을 적당량 첨가하고, 배, 양파, 마늘 등의 여러가지의 양념 첨가물을 믹서 등으로 갈아서 첨가함과 동시에, 기타 인공조미료와 술 등을 첨가하여서 이를 잘 혼합하므로서, 양념 소갈비용 양념소스 뿐만 아니라, 소갈비찜용이나 소불고기용 양념소스로도 제조 할 수 있는 것이다.The present invention is made from the source stock prepared above as the main ingredient, water is added to the appropriate amount, and various seasoning additives such as pear, onion, garlic, etc. are added by grinding with a mixer, and other artificial seasonings and liquor are added. By adding it and mixing it well, it can be prepared as seasoning sauce for beef ribs or beef bulgogi as well as seasoning sauce.
본 발명에서 배, 양파, 마늘은 믹서 등으로 갈아서 사용하되, 배는 육질을 부드럽게하고 향을 지니게 하는 역할을 하는 것이고, 양파는 염분을 흡수하는 역할을 하며, 마늘은 육질이 담백하고 깔끔한 맛을 낼 수 있는 역할을 하는 것이다.In the present invention, the pear, onion, garlic is used to grind in a mixer, etc., the pear is to serve to soften the meat and have a flavor, the onion serves to absorb the salt, the garlic is light and clean taste It is to play a role.
또한, 미향, 미원, 후추 등으로 이루어지는 그룹으로부터 선택되는 적어도 1종이상의 조미료 성분을 첨가하되, 주류가 첨가된 액체조미료인 미향, 발효조미료인 미원, 후추 등을 첨가하여서 육류 특유의 잡냄새 제거와 간조절 및 새콤한 맛 등의 간을 조절하는 역할을 하는 것이다.In addition, by adding at least one or more seasoning ingredients selected from the group consisting of unflavored, unflavored, pepper, etc., by removing the flavor peculiar to meat by adding flavored liquid flavored flavored flavor, flavored miwon, pepper, etc. Liver control and sour taste to serve to regulate the liver.
상기에 더하여 술로서 소주를 첨가하여서 육류 특유의 잡냄새 등을 제거한는 역할을 하는 것이다. In addition to the above, by adding shochu as a liquor to remove the peculiar smell of meat.
그리고, 상기 양념소스의 담백한 맛보다 어린이 또는 청소년들이 즐겨 찾는 매콤한 즉, 매운 맛의 양념갈비를 얻기 위하여 고추가루보다 수십배의 매운 맛을 내는 캡사이신을 소량 첨가하고, 더하여 고추씨기름을 첨가하므로서 매운 맛의 양념 소갈비 즉, 일명 얼얼양념 소갈비를 제공받을 수 있는 것이다.And, in order to obtain a spicy, spicy flavored ribs that children or adolescents prefer than the light taste of the sauce, a small amount of capsaicin, which is several times more spicy than red pepper powder, is added, and the seasoning of the spicy taste is added by adding red pepper seed oil. Beef ribs, that is, so-called ulre marinated beef ribs will be provided.
상기와 같이 제조된 양념소스 조성물에 필요에 따라 미소량의 식용유와 참기름을 첨가하여 주므로서, 식용유는 고기의 윤기 즉, 육질의 윤기를 내주고, 참기름 은 향을 더 하여 주므로 양념갈비의 맛을 더욱 좋게 하는 역할을 하는 것이다.By adding a small amount of cooking oil and sesame oil as necessary to the seasoning sauce composition prepared as described above, the cooking oil gives the luster of the meat, that is, the meaty luster, and the sesame oil adds aroma, so the taste of seasoning ribs It is to play a good role.
이하 본 발명의 내용을 구체적인 실시예를 중심으로 설명하기로 한다.Hereinafter, the content of the present invention will be described with reference to specific examples.
* 소스원액의 제조예* Preparation example of the source stock solution
먼저 간장, 물엿, 설탕을 각각 적당량을 준비하였다.First, appropriate amounts of soy sauce, syrup and sugar were prepared.
간장 (진간장) 몽고장유 5ℓSoy Sauce Mongolian Oil 5ℓ
물엿 (황물엿) 풍년식품 5ℓStarch syrup Pungnyeon food 5ℓ
설탕 (중백당) 대한제당 4㎏Sugar (powdered sugar) for sugar 4kg
상기 간장, 물엿, 설탕을 잘 혼합하고, 이를 100℃의 센불로 70분동안 가열한 후, 이를 상온에서 자연 냉각시켜서 소스원액을 제조하였다.The soy sauce, starch syrup, and sugar were mixed well, and the resultant was heated by heating at 100 ° C. for 70 minutes and then naturally cooled at room temperature.
[실시예 1~5][Examples 1-5]
상기에서 얻어진 소스원액 1.7㎏에 대하여, 물 2.5㎏과 함께, 믹서로 갈은 배, 양파, 마늘을 첨가하되, 각각 배 0.5㎏, 양파 0.4㎏, 마늘 0.06㎏을 첨가하고, 술로서 소주 0.04㎏을 첨가하며, 기타 인공조미료로 미향 0.08㎏, 미원 0.05㎏, 후추 0.01㎏를 첨가하여 이들을 잘 혼합하므로서, 실시예 1의 양념소스 조성물을 제조하였다.With respect to 1.7 kg of the obtained source stock solution, 2.5 kg of water, ground pear, onion, and garlic were added together with 2.5 kg of water, 0.5 kg of pear, 0.4 kg of onion, and 0.06 kg of garlic, respectively. Was added, and the flavor sauce composition of Example 1 was prepared by adding 0.08 kg of flavor, 0.05 kg of miwon, and 0.01 kg of pepper as other artificial seasonings, and mixing them well.
그리고, 실시예 2 내지 실시예 5의 경우, 하기 표 1에 나타낸 조성비를 제외하고는 상기한 실시예 1의 제조방법과 동일한 제조방법으로 제조하였다.And, in the case of Examples 2 to 5, except for the composition ratio shown in Table 1 was prepared by the same production method as in Example 1 described above.
단, 하기 표 1에 나타낸 실시예 1은 중량부에 대한 비율로 환산한 값이다.However, Example 1 shown in following Table 1 is the value converted into the ratio with respect to a weight part.
[표 1] 조성비 (소스원액 100중량부에 대하여) [Table 1] Composition ratio (based on 100 parts by weight of the source stock solution)
(단위:중량부) (Unit: weight part)
상기 실시예 1내지 5에서 제조한 양념소스 조성물에 대하여 동종업계의 전문가 20인에게 의뢰하여 5점척도의 관능검사 시험을 실시하였으며, 그 결과는 하기 표 2와 같다.The spice sauce composition prepared in Examples 1 to 5 was commissioned by 20 experts in the same industry and subjected to a sensory test of five points. The results are shown in Table 2 below.
[표 2] 관능검사결과[Table 2] Sensory test results
※ 척도(1:아주나쁘다, 2. 나쁘다, 3. 보통이다, 4. 좋다, 5. 아주좋다.) ※ scale (1: very bad, 2. bad, 3. normal, 4. good, 5. very good)
상기 관능검사결과 실시예 1내지 실시예 5는 그 맛과 향에 에서 약간의 차이는 있으나, 그 기호도에서 별다른 차이가 없고, 그 전체적인 품질에서 모두가 4.3이상으로 나타나고 있으므로, 상기 양념소스 조성물을 사용하여 제조된 양념 소갈비는 통상의 일반적인 양념 소갈비에 비해 품질이 향상되었다.As a result of the sensory test, Example 1 to Example 5 have a slight difference in taste and aroma, but there is no difference in the degree of preference, and since the overall quality is represented as 4.3 or more, the seasoning sauce composition is used. Seasoned beef ribs prepared by the improved quality compared to the usual seasoning beef ribs.
이와 같은 본 발명의 양념소스 조성물에 포함되어 사용되는 소스원액은 간장을 주재료로 사용하므로서, 종래의 소스원액의 주재료로 소금을 사용하던 양념소스 조성물에 비해 육류 즉, 소갈비 본연의 색상과 빛깔을 유지할 수 있으며, 또한 신선도의 유지는 물론, 종래에 소갈비를 재워서 양념 처리한 후 일정시간이 지나면 소금의 강력한 염분작용에 의해 고기가 원형을 유지하지 못하였던 단점을 해결하여 양념 후 4~7일 정도의 장기간을 보관하여도 아무런 문제가 없는 장점이 있는 것이다.The source stock solution used in the seasoning sauce composition of the present invention uses soy sauce as a main ingredient, and maintains the color and color of meat, that is, beef ribs, as compared to the seasoning sauce composition using salt as a main ingredient of the conventional source stock solution. In addition, maintaining the freshness, as well as conventionally cooked beef ribs, after a certain period of time, after a certain period of time to solve the shortcomings that the meat did not maintain the original form by the strong salt action of salt 4 to 7 days after seasoning Even if it is stored for a long time there is no problem that there is no problem.
또한, 본 발명은 기존의 양념 소갈비에 반드시 뼈가 있어야 한다는 소비자의 통념을 완전히 깨고, 갈비에 포함된 뼈를 미리 발라내어 뼈가 없는 뼈뺀 소갈비 원육를 일정한 폭과 두께 및 길이를 갖는 정형화된 형태로 제공하므로서, 최종 소비자인 고객들이 항상 균일한 형태와 소갈비 고유의 육즙 및 육질의 고소한 맛과 풍미를 갖는 고품질의 양념갈비를 먹을 수 있으며, 종래에 뼈있는 소갈비의 경우, 일일히 뼈를 발라주어야 하는 등의 번거로움이 불필요함에 따라, 그에 소요하던 인건비를 최소로 절감할 수 있는 효과를 얻게 되는 것이다. In addition, the present invention completely breaks the conventional wisdom that consumers must have bone in the seasoned beef ribs, pre-applied the bones contained in the ribs to remove the boneless bone ribs meat in a regular form having a constant width, thickness and length As a result, customers who are end-users can always eat high quality seasoned ribs with uniform shape and unique juicy and meaty taste and flavor of beef ribs. In the case of conventional boned beef ribs, bones must be applied daily. As there is no need for such a hassle, it is possible to minimize the labor cost of the labor.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100710660B1 (en) * | 2005-07-15 | 2007-04-24 | 박복순 | The manufacturing method of spice for ribs of beef and ribs of beef thereby |
| KR102207745B1 (en) * | 2020-10-20 | 2021-01-25 | 장희나 | Method for manufacturing seasoned pork |
| KR102601465B1 (en) * | 2023-06-20 | 2023-11-14 | 이영호 | Sauce for ribs, method for producing sauce for ribs, and method for manufacturing ribs using the same |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR101051945B1 (en) | 2009-12-02 | 2011-07-27 | 황도희 | How to prepare instant seasoned ribs sauce |
| KR101622767B1 (en) * | 2015-10-29 | 2016-05-31 | (주) 행복을요리하는사람들 | Method for Manufacturing Sauce for spiced rib Using dietary Fiber |
| KR102139123B1 (en) | 2020-03-30 | 2020-07-29 | 김정학 | Manufacturing method for seasoned ribs of beef and seasoned ribs of beef manufactured by the same |
| KR102462435B1 (en) | 2022-03-07 | 2022-11-01 | 윤용현 | The method of manufacture of beef aged sauce using garlic enzym |
| KR102623587B1 (en) * | 2023-07-27 | 2024-01-11 | 주식회사 유성갈비 | How to make rib seasoning sauce and rib seasoning sauce prepared thereby |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100710660B1 (en) * | 2005-07-15 | 2007-04-24 | 박복순 | The manufacturing method of spice for ribs of beef and ribs of beef thereby |
| KR102207745B1 (en) * | 2020-10-20 | 2021-01-25 | 장희나 | Method for manufacturing seasoned pork |
| KR102601465B1 (en) * | 2023-06-20 | 2023-11-14 | 이영호 | Sauce for ribs, method for producing sauce for ribs, and method for manufacturing ribs using the same |
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