KR20090124759A - Composition for boned rib of pork sauce comprising traditional soybean sauce and method thereof - Google Patents

Abstract

PURPOSE: A pork belly sauce composition is provided to reduce oily taste of pork belly and have delicious taste of soybean paste. CONSTITUTION: A pork belly sauce composition contains 17-22 weight% of traditional soy bean paste and sub materials containing leek, seasoning, and oligosaccharide. The composition has 5.0-6.0 of pH concentration, 3.0-4.0% of salinity and 40-45 Brix of sugar. The sub material contains 8.0-15.0 weight% of pulverized leek, 0.5-0.7 weight% of sesame oil, 0.5-0.7 weight% of pulverized sesame, 0.5-0.7 weight% of pulverized garlic, and 0.5-0.7 weight% of powdered hot pepper, 30.0-37.0 weight% of seasoning, and 20.0-25.0 weight% of oligosaccharide.

Description

Composition for boned rib sauce containing pork paste and method for preparing the same {Composition for boned rib of pork Sauce comprising Traditional Soybean Sauce and Method Thereof}

The present invention relates to a samgyeopsal sauce composition comprising a traditional doenjang and a method for producing the same, more specifically, leek, water and seasonings as a subsidiary ingredient in traditional doenjang, crushed ground, sesame ground, sesame oil, red pepper powder, garlic ground, flavor The present invention relates to a pork belly composition comprising oligosaccharide as a fructose and a method for preparing the same.

The present invention relates to a pork belly sauce composition using a traditional soybean paste is a fermented food using soybeans as a main ingredient has a unique flavor, and as a nutritionally excellent protein source maintains a good salinity and excellent storage. Recently, miso has been reported to have antimutagenicity, anti-cancer and thrombolytic activity, as well as functionalities such as immune enhancement, lowering blood pressure, hyperlipidemia and diabetes, nitrite scavenging activity and antioxidant activity.

This is to secure the consumption class of traditional tofu by incorporating miso as the main ingredient by incorporating it into the pork pork sauce, which is eaten by all ages.

Soybean Paste is a traditional soybean paste soaked in soy sauce and used to be picked up and dried, and an improved miso made by pouring salted water in meju without eating them. In addition, there are seasoned delicacies in the spring season, including dangjangjang, makjang, summer soakhouse, fresh yellowjang, autumn soaked cheongtaejang, red bean paste, and winter soaked soybean paste. The taste of doenjang may vary depending on the blending ratio of soybean, yeast and salt. A large amount of starch (rice and barley) increases sweetness and shorten the ripening period, while using more beans increases the delicious taste but prolongs the ripening period. And when the ratio of salt is increased, the shelf life is good, but the maturation period is extended and the flavor is decreased. On the contrary, when the ratio of salt is lowered, the maturation period is shortened, but the shelf life is low, so it is easy to produce acidity.

Korean leek is called 'the report of vitamins'. Leek is rich in vitamins A, B1, B2 and C. Compared to other vegetables, it contains more protein, fat, and carbohydrates, as well as minerals like potassium and calcium. Leek can also be cooked together with soybean paste to control the high sodium balance of potassium in the leek.

Leek's spicy taste is due to allicin, such as onions, soothing and garlic, which help digestion, eliminate meat and fish smells, and help absorb vitamin B1. Leek is said to have the effect of strengthening the liver function, so it is recorded as 'vegetable liver' in the 'consensus gagam'. In the herb, there is a record that leek warms the body and controls the genitourinary system such as kidneys, testicles and adrenal glands.

The pork rib (boned rib of pork) is a part of pork, pork is a high protein and fat content can be used as an essential amino acid and energy source. In addition, pork is characterized by high vitamin B1 thiamine content and is known to have heavy metal detoxification.

In the related art related to the present invention, Korean Patent Registration 10-0382281 (Method of Soybean Sauce) is a grinding step of grinding 14 Kg of soybean paste, 1Kg of onion and 300g of garlic into a grinder, mixed with 10 liters of bottled water, 250 ml of Korean soy sauce, and cut into 3 parts. 5 roots of whole green onions, 150g whole garlic, 15g whole peppercorn, 30g ginger sliced in garlic and 2 pieces of medium pears cut into 4 pieces in a pot and end for 1 hour on medium heat, the contents of the grinding step And the contents of the end stage, and 500 g of ground sugar, 500 g of raw soybean powder, 50 ml of sesame oil, and 500 ml of seasoned seasoning, and mixing the contents of the mixing step with 0.6 cm of pork and measuring it at 0 ° C. for 1 day. It relates to a miso sauce production method characterized in that it consists of a aging step of aging.

The present invention relates to a samgyeopsal sauce composition using traditional doenjang, which is an ingredient in traditional doenjang, which is a main ingredient, leek, water and seasonings as crushed green onion, sesame crushed rice, sesame oil, red pepper powder, garlic crushed rice, oligosaccharide as sugar and sugar Composition. Composition of the present invention is 17.0% to 22.0% of traditional miso, 5.0% to 15.0% of leek, 8.0% to 15.0% of crushed ground, 30.0% to 37.0% of liquor, 20.0% to 25.0% of oligosaccharide, 0.5% to 0.7% of sesame oil , 0.5% to 0.7% of sesame powder, 0.5% to 0.7% garlic powder, 0.5% to 0.7% of red pepper powder, are mixed in a mixer for 30 seconds to 1 minute to prepare a miso pork pork belly sauce. The pH of the product is 5.0 to 5.8, the salinity is 3.0 to 4.0%, and the sugar content is 40 to 45 Brix.

The technical problem to be solved by the present invention is to remove the odor and taste by mixing miso with a raw material of pork belly sauce.

The main ingredients are miso and leek, green onion, sesame, sesame, and liquor, which are used to restore the delicious taste of miso and conceal salty taste.

The present invention can reduce the feeling of feeling when eating the traditional basic pork belly using traditional miso and leek, spices, taste liquor and sugar and can provide a light and clean taste peculiar to miso.

The present invention shows a pork belly sauce composition comprising a traditional miso.

The present invention shows a traditional doenjang pork belly sauce composition comprising a traditional miso and leek, spices, taste liquor and oligosaccharides.

The miso pork belly sauce may have a characteristic of pH 5.0-6.0, salinity 3.0-4.0%, and sugar content 40-45 Brix.

In the above, the main material represents a miso pork pork belly sauce composition containing 17.0-22.0 wt% of traditional miso.

Leek 5.0-15.0 wt% in addition to the traditional miso as described above; As spice, 8.0-15.0 weight% of crushed powder, 0.5-0.7 weight% of sesame oil, 0.5-0.7 weight% of sesame powder, 0.5-0.7 weight% of garlic powder 0.5-0.7 weight% of red pepper powder; Taste liquor 30.0-37.0 weight%; A conventional doenjang pork belly sauce composition comprising 20.0 to 25.0% by weight of oligosaccharide and the balance of water is shown.

The present invention shows a method of preparing a traditional miso pork belly sauce composition.

The present invention is 17.0-22.0% by weight of traditional miso, 5.0-15.0% by weight leek, 8.0-15.0% by weight crushed powder, 0.5-0.7% by weight sesame oil, 0.5-0.7% by weight sesame powder, 0.5-0.7 weight by weight garlic powder % Of red pepper powder 0.5-0.7% by weight, liquor 30.0-37.0% by weight, oligosaccharide 20.0-25.0% by weight and the balance of water is filled into a glass bottle, sterilized by refrigeration at low temperature and then refrigerated Indicates.

The pasteurization can be performed at 58 to 62 ° C for 25 to 35 minutes.

According to the traditional doenjang pork belly composition of the present invention and the preparation method thereof according to various conditions, in order to achieve the object of the present invention, it is preferable to provide the traditional doen belly pork sauce composition and the preparation method thereof under the above-mentioned conditions. Do.

Hereinafter will be described in more detail the components used in the miso pork belly sauce composition of the present invention.

1) Miso

Doenjang, the main ingredient, uses 16% to 22% of the total weight of traditional doenjang produced in Sunchang-gun, Jeollabuk-do. In case of using modified doenjang, use mature aged doenjang.

2) Leek

Leek, which is a subsidiary material, is purchased in Korea and uses 8% to 15% of the total weight.

3) Tasting

As a subsidiary material, tasting uses 7.0% to 9.0% of tastings or spirits in the market. Taste liquor usually contains less than 5% alcohol, preferably 3 to 5% alcohol, with seasonings and salt added, and sugars produced during the making of alcohol are dissolved with alcohol, resulting in a smooth sweetness and subtle flavor. The taste of food can be enhanced. In addition to softening the meat sake is also contained ethyl alcohol has the effect of suppressing the growth of microorganisms.

4) Spices

In the seasonings which are subsidiary materials, the crushed product uses 8.0% to 11%. Welsh onion is a perennial herbaceous plant belonging to the family Liliaceae. It is the most produced and consumed vegetable in China, Japan and Korea. The green leaves of leek have a high content of vitamins A and C and a small amount of stem. Alicin (allicin), known as the peculiar smell of leek, activates vitamin B ₁ and has a strong bactericidal activity against certain pathogens. In addition, it is known that the effects of stomach, sterilization, diuresis, sweating, suit, hookworm, expectoration.

Garlic belongs to the genus Lilium. Garlic contains various physiologically active substances as well as its unique taste and aroma, and has been used as an essential seasoning and tonic in Korean diet since ancient times, and has been used as a spice in processed foods such as processed meats and canned foods. Garlic contains a variety of organic sulfur compounds, reducing blood cholesterol levels to inhibit heart disease caused by arteriosclerosis, anti-cancer effects such as inhibiting colorectal cancer cells, and antimutagenic effects of cells. Representative functional ingredients include allin as a representative precursor of various sulfur-containing organic compounds. Meanwhile, the sesame pulverized product uses 0.5% to 0.8%. Sesame seeds contain 45-55% oil and 36% protein, so they are used in various foods and seasonings. Sesame oil stimulates the repair of the skin's mucous membranes, reduces blood cholesterol levels, and promotes bowel movement.

5) sugars

Oligosaccharides are used from 18.0% to 25.0%. Oligosaccharides are low-calorie sweeteners that are not readily broken down by digestive enzymes and are not used as energy sources. It is a functional polysaccharide that can reduce obesity and tooth decay, improve blood sugar, and reduce cholesterol or triglycerides. Sweetness complements the taste with other sour, spicy, bitter, salty, so it is used a lot in cooking. The main ingredients and the subsidiary materials prepared above are prepared by the following milling, mixing, filling, sterilization, and soybean paste.

* Grinding process

Peel the leek so that it can be easily mixed with miso, and then crush it evenly to 1 mm or less and 2 mm or less. Sesame seeds are put in a closed grinder such as a mortar and finely ground.

* Mixing process

Compared to the total weight, traditional miso is 17.0% to 22.0%, leek 5.0% to 15.0%, shredded matter is 8.0% to 15.0%, taste liquor 30.0% to 37.0%, oligosaccharide 20.0% to 25.0%, sesame oil 0.5% to 0.7 %, Sesame powder 0.5% to 0.7%, garlic powder 0.5% to 0.7% red pepper powder 0.5% to 0.7% in a mixer for 30 seconds to 1 minutes to prepare a miso pork belly sauce. The pH of the product was 5.0 to 5.8, the salinity was 3.0 to 4.0%, and the sugar content was 40 to 45 Brix.

* Charging process

Miso pork belly sauce prepared by mixing the main material and the subsidiary materials as described above is filled in a glass bottle container.

* Sterilization Process

The miso pork belly sauce contained in the glass jar is sterilized at 58-62 ° C. for 25-35 minutes at low temperature, cooled, and stored at 4 ° C. or lower, preferably 0-4 ° C.

Hereinafter, the present invention will be described in more detail with reference to Examples and Test Examples. However, these are not intended to limit the scope of the present invention by these as showing an embodiment of the present invention.

<Examples 1-4>

17% to 22% of traditional miso, 5.0% to 15.0% of leek, 8.0% to 15.0% of crushed ground, 30.0% to 37.0% of liquor, 20.0% to 25.0% of oligosaccharide, 0.5% to 0.7% of sesame oil, and sesame ground 0.5% to 0.7% of garlic powder 0.5% to 0.7% of red pepper powder 0.5% to 0.7% was added to a mixer and mixed for 30 seconds to 1 minute to prepare a miso pork belly sauce (see Table 1). Doenjang pork belly sauce was filled into glass bottles, sterilized at low temperature at 60 ° C. for 30 minutes, cooled, and stored in a refrigerator at 4 ° C. or lower.

Table 1. Mixing ratio of main materials and subsidiary materials (unit:%)

division Example 1 Example 2 Example 3 Example 4 Remarks Traditional Miso 17.9 19.4 20.0 21.1 chives 15.0 10 5.2 5 Crushed matter 9.0 10 10 10.7 Taste 33.7 35.0 37.0 34.7 Alcohol 4.0% oligosaccharide 21.5 22.0 24.0 25.3 Sesame Grinding 0.7 0.7 0.7 0.7 Sesame oil 0.7 0.7 0.7 0.7 chili powder 0.7 0.7 0.7 0.7 Garlic powder 0.7 0.7 0.7 0.7 Purified water (water) 0.1 0.8 1.0 0.4 system 100 100 100 100

<Test Example 1>

Pork belly sauce was prepared according to the content of leek and tested to determine pH, sugar content and salinity. The results are averaged and shown in Table 2.

Table 2. Physicochemical Properties of the Invention

division Example 1 Example 2 Example 3 Example 4  pH 5.76 5.81 5.81 5.87  Salinity (%) 3.5 3.1 3.8 3.5  Brix 42.8 43.4 40.4 43.5

<Test Example 2>

In order to determine the sensory evaluation of the pork belly source prepared in Examples 1 to 4 was carried out a sensory evaluation test. Sensory evaluation of liking according to the 9-point scale method (9 points: very good, 7 points: good, 5 points: normal, 3 points: bad, 1 point: very bad) of 20 college students over 20 years old After performing the average of the results are shown in Table 3.

Table 3. Sensory test results of the present invention

division Example 1 Example 2 Example 3 Example 4 Control  color 4.6 8.2 6.0 7.6 4.1  incense 5.1 7.6 5.3 7.4 4.8  flavor 4.5 7.9 5.4 7.3 4.4  preference 4.3 8.4 6.1 7.5 4.2

Control is a pork belly sauce prepared in the same manner as in Example 1 except that water is used as much as miso content without using miso.

While the present invention has been described with reference to specific preferred embodiments, the present invention is not limited to the above embodiments, and various changes and modifications by those skilled in the art without departing from the gist of the present invention. Note that this can be done.

The traditional miso samgyeopsal sauce of the present invention can be combined with the flavor of leek and seasonings to provide a light and clean taste unique to miso. In addition, since it provides the effect that consumers can easily buy in the grocery store to eat miso, it is highly industrially available.

1 is a manufacturing process of the traditional miso pork belly sauce.

Claims (6)

Traditional Doenjang Pork Belly Sauce Sauce Composition Containing Traditional Soybean Paste, Leek, Spices, Flavors and Oligosaccharides According to claim 1, Doenjang pork belly sauce is pH 5.0 ~ 6.0, salinity 3.0 ~ 4.0% and sugar content 40 ~ 45 Brix Doenjang pork belly sauce composition, characterized in that According to claim 1, wherein the main ingredient is a miso pork pork belly sauce composition, characterized in that containing 17.0 ~ 22.0% by weight of traditional miso The method of claim 1, wherein the submaterial is leek 5.0 to 15.0% by weight; As spice, 8.0-15.0 weight% of crushed powder, 0.5-0.7 weight% of sesame oil, 0.5-0.7 weight% of sesame powder, 0.5-0.7 weight% of garlic powder 0.5-0.7 weight% of red pepper powder; Taste liquor 30.0-37.0 weight%; Traditional Doenjang Pork Belly Sauce Composition, comprising 20.0 to 25.0 wt% of oligosaccharide and remainder of water 17.0-22.0 wt% of traditional soybean paste, 5.0-15.0 wt% of leek, 8.0-15.0 wt% of crushed ground, 0.5-0.7 wt% of sesame oil, 0.5-0.7 wt% of sesame ground, 0.5-0.7 wt% of garlic ground red pepper powder 0.5 A traditional doenjang pork belly sauce composition, characterized by pulverizing and mixing the submaterial consisting of ˜0.7% by weight, 30.0-37.0% by weight of liquor, 20.0-25.0% by weight of oligosaccharide, and the remainder of water by filling into a glass bottle and sterilizing by refrigeration at low temperature. Manufacturing Method The method of claim 5, wherein the pasteurization is carried out for 25 to 35 minutes at 58-62 ° C.

Images