KR20110038849A

KR20110038849A - Beef sauce and producing method thereof

Info

Publication number: KR20110038849A
Application number: KR1020090096021A
Authority: KR
Inventors: 최복이
Original assignee: 최복이
Priority date: 2009-10-09
Filing date: 2009-10-09
Publication date: 2011-04-15

Abstract

The present invention relates to a rib rice bowl sauce and a method for manufacturing the same, more specifically in a rice bowl sauce consisting of ribs, chopped rice bowl source characterized in that it comprises at least one natural pigment selected from baeknyeoncho powder, paprika powder and It relates to a manufacturing method thereof.

An object of the present invention is to provide a method for producing a multi-purpose rib rice sauce and ribs rice sauce with excellent nutritional physiology as a main ingredient as part of the development of various processed products utilizing the ribs.

Galbi sauce of the present invention is a natural pigment with high pharmacological effect, containing any one or more selected from baeknyeoncho powder, paprika powder to give a new taste and color, excellent quality kimchi sauce and its quality life can be extended and its lifespan To provide a manufacturing method.

Description

Spare ribs rice sauce and manufacturing method thereof

The present invention relates to a rib rice bowl sauce and a method for producing the same in more detail in the rib rice bowl source mainly ribs, chopped rice bowl source characterized in that it comprises at least one natural pigment selected from baeknyeoncho powder, paprika powder And it relates to a manufacturing method thereof.

Galbi donbap sauce of the present invention and during the preparation thereof may further include aloe to improve the functionality, functionality of the ribs donbap sauce.

Unlike other mature foods, galbi is a complex matured food with a lot of seasoning, so foreigners' interest in fresh taste is increasing. Therefore, there is an urgent need for industrialization and storage methods for ribs for expanding domestic consumption and exporting. Research into developing processed foods that can make use of seasonings has been ongoing.

Galbi is a traditional food rich in nutritionally important proteins, fiber, minerals and various organic products, but it is an obstacle to the expansion of consumption due to strong fermentation odor and deterioration of texture due to softening. It is increasing.

The research on the ribs known to date has been mainly focused on the prevention of rancidity of meat, or the processing of ribs processed food using long-term preservation method and new materials.

Traditionally developed domestic rib sauce has been limited to using the ribs itself as a main material, a subsidiary material. However, these processed foods are not suitable for use as seasoning foods because of the flow characteristics and mixing characteristics, there was a limit in harmonizing the characteristics of ribs in various foods and satisfying the taste of consumers.

Therefore, mass production and distribution may be possible if it is possible to improve the uniform quality characteristics and storeability of the rib rib rice sauce by developing a new rib-flavored new material that can be used for multi-purpose purposes with a new taste and aroma for various consumer groups. Therefore, the development of various processed products using ribs is required to increase utilization of livestock products, increase consumption of ribs, and export products.

Galbi donbap sauce of the present invention is a natural pigment with a high pharmacological effect, containing any one or more selected from baeknyeoncho powder, paprika powder to give a new taste and color, excellent quality ribs rice sauce that can extend the quality and life span And to provide a method of manufacturing the same.

Galbi donbap sauce of the present invention can be used in place of the conventional source generally, such as rice bowls, meat dishes, barbecue sauce.

The present invention for achieving the above-mentioned object represents a rib rice bowl containing any one or more natural pigments selected from the centennial powder, paprika powder in the ribs rice sauce mainly consisting of ribs.

In the rib bowl rice sauce of the present invention, the beef or LA ribs can be used as the main material.

The baeknyeoncho powder and paprika powder used as the natural pigment of the present invention may be those obtained by powdering baeknyeoncho and paprika with a grinder.

Since the centennial powder and paprika powder used as natural pigments of the present invention are natural pigments with high pharmacological efficacy, the kimchi sauce containing the natural pigments can improve pharmacological functionality in addition to the functionalities to the colors.

In the galbi donbap sauce of the present invention, one or more natural pigments selected from baeknyeoncho powder and paprika powder may be used 1.0 to 2.0% of the total weight of the ribs donbap sauce.

One hundred natural pigments of the present invention and containing the pharmacological effect of baeknyeoncho powder is suitable for use as a pigment of ribs rice bowl sauce. In the case of rib rice bowl, which is mainly made of ribs, it is possible to obtain more varieties of red rice ribs sauce with the addition of baeknyeoncho powder to the ribs.In addition, if you add paprika powder with various colors, You can get the rib sauce.

The baeknyeoncho powder may be obtained by pulverizing the baeknyeoncho fruit after the powder.

Paprika powder, which is one of the natural pigments of the present invention, may have colors such as orange, yellow, green, and red from paprika such as orange paprika, yellow paprika, green paprika, and red paprika. Do.

Since the ribs mainly have a blackish color, it is possible to have a variety of colors by adding paprika powder with various colors, so that the ribs donbap sauce with excellent color sensuality can be obtained.

The galbi donbap sauce of the present invention includes any one or more natural pigments and subsidiary materials selected from the above-mentioned centennial powder and paprika powder.

In the above, the subsidiary material will be mentioned in more detail in the following description of the preparation of the rib rib rice sauce of the present invention.

The rib rib rice sauce of the present invention may further include aloe known to contain steroids, amino acids, saponins, antibiotics, wound healing hormones, and minerals in the rib rib rice sauce containing the natural pigments to improve functionality. have. At this time, the aloe may use 0.1 to 1.5% of the total weight of the ribs rice bowl sauce containing the natural pigment.

In the aloe may be used aloe powder powdered after grinding the aloe leaf. In addition, aloe powder obtained by spray-drying the juice of the aloe leaf can be used. Obtaining aloe powder from aloe can be carried out by a person of ordinary skill in the art with the appropriate choice, so the detailed description thereof will be omitted.

The present invention includes a method for producing ribs rice bowl sauce containing any one or more selected from baeknyeoncho powder, paprika powder.

The galbi donbap sauce of the present invention is prepared by adding and mixing any one or more selected from baeknyeoncho powder and paprika powder as a subsidiary material and a natural pigment in the ribs donbap sauce consisting mainly of ribs.

Centennial powder, paprika powder used as a natural pigment of the present invention is a natural pigment with a high pharmacological effect, so the ribs rice bowl sauce containing the natural pigment can improve the pharmacological functionality in addition to the functionality for the color.

The main ingredient in the preparation of rib rice bowl sauce of the present invention is the use of 58-64.9% of the weight of the ribs rice sauce, subsidiary materials 34 to 40% by weight of the ribs rice sauce, any one or more natural pigments selected from baeknyeoncho powder, paprika powder Can be used 1.0 to 2.0% by weight of the ribs rice bowl sauce.

When preparing the rib rib rice sauce of the present invention can be used any one selected from beef or LA ribs as the main material.

In the galbi donbap sauce of the present invention, it is possible to prepare a rib donbap sauce by mixing subsidiary materials with natural pigments.

In the above, the subsidiary material during the preparation of the rib rice bowl sauce is used to improve the functionality, functionality of the rib rice bowl sauce.

In the preparation of the above-mentioned rib rice bowl sauce, the subsidiary materials may include any one or more selected from sugars, starch, vinegar, and soy sauce, and preferably all of the subsidiary ingredients are used.

The sugar is one of the subsidiary materials used to sweet taste in the ribs rice sauce, as an example of the sugar can be used any one or more selected from sugar, glucose, fructose, malt, syrups, dextrin, oligosaccharides, sugar alcohols. . The sugar alcohol may be xylitol, erythritol, paratinose, mannitol or maltitol.

Starch, which is one of the subsidiary materials, serves to control viscosity in addition to the functionality and functionality of ribs rice sauce, and as an example of such starch, rice starch, wheat starch, corn starch, potato starch, sweet potato starch and modified starch thereof. Any one or more selected from among them can be used.

The vinegar, which is one of the subsidiary materials, may use any one or more selected from the vinegar, the vinegar using the sour taste of fruit, brewed by fermenting for the recovery of fatigue by giving a sour taste unique to the sauce. Examples of such vinegar include brown rice vinegar, malt vinegar, grape vinegar, apple vinegar, lemon vinegar, apricot vinegar, sake vinegar from sake liquor, alcohol vinegar with pure alcohol, distilled vinegar with distilled vinegar, glacial acetic acid Any one or more selected from among them can be used.

Soy sauce, which is one of the subsidiary materials, imparts functional and physiological functionality to the source and can soften the strong stimulus of vinegar, which is one of the subsidiary materials.

In order to improve the functionality of the rice bowl sauce ribs of the present invention by further adding to the rib rice bowl containing natural pigments aloe known to contain steroids, amino acids, saponins, antibiotics, wound healing hormones, minerals It can manufacture. At this time, the aloe may use 0.1 to 1.5% of the total weight of the ribs rice bowl sauce containing the natural pigment.

The ribs, one of the main ingredients in the preparation of spare ribs sauce of the present invention, can be obtained by marinating ribs in soy sauce and adding seasonings such as red pepper paste, red pepper powder, garlic, ginger, and vegetables such as onions, carrots, green onions, and putting them in a container and ripening them.

Barbecued ribs cooked by the various ingredients, contents in the preparation of the rib ribs rice sauce of the present invention, when the ribs cooked rice sauce prepared by the above-mentioned ingredients, content can be obtained according to the object of the present invention The ribs donburi sauce of the above-mentioned ingredients, it is good to prepare the content.

The present invention is to develop a multi-purpose sauce utilizing the excellent nutritional physiological effect of ribs, development of rib rice bowl flavor material with a new taste and aroma aimed at various consumer classes to maintain the uniform quality characteristics of ribs rice sauce source and improve the shelf life and mass As production and distribution are possible, it is expected to increase consumption and export products of ribs rice bowl sauce to increase utilization of our livestock products.

Hereinafter, the present invention will be described in detail with reference to Examples and Test Examples. However, these are intended to explain the present invention in more detail, and the scope of the present invention is not limited thereto.

Production Example 1 Rib Production

Cut the cut ribs in 10% kelp broth for 10 hours, and then add red pepper paste 3.0g, vinegar 1.0g, garlic 2.0g, ginger 1.0g, sugar 0.5g, glutinous rice paste 8.5g, carrot 10.0g, onion 5.0g, chives After adding 5.0g and tossed, put 500g each in a sealed container and aged at 5 ℃.

In the above, the ribs were cut to 7mm bar when prepared, carrots were cut to 3cm in a half moon shape, and onions were cut to 3cm.

Example 1 Preparation of Rib Rice Bowl Sauce (I)

To the ribs obtained in Preparation Example 1, 61% by weight of ribs, 36.4% by weight, 0.6% by weight of corn starch, 0.6% by weight of vinegar, 0.4% by weight of soy sauce and 1.0% by weight of natural pigment, as shown in Table 1 Rib rice bowl sauce was prepared by adding and mixing.

In the sugar, syrup and oligosaccharide were used in a weight ratio of 50:50.

<Comparative Example 1> Preparation of Spare Ribs Rice Bowl

To the ribs obtained in Preparation Example 1, 1.3% by weight, 36.9% by weight, 0.8% by weight, 0.8% by weight of vinegar, 0.6% by weight of vinegar, and 0.4% by weight of soy sauce were added and mixed to prepare the ribs rice sauce as in the composition of Table 1. It was.

In the sugar, syrup and oligosaccharide were used in a weight ratio of 50:50.

Table 1.Red Ribs Rice Bowl Ingredients (Unit: wt%)

division Example 1 Comparative Example 1 Example 2 rib 61.0 61.3 61.5 Party 36.4 36.9 35.4 Corn starch 0.6 0.8 0.6 vinegar 0.6 0.6 0.6 Soy sauce 0.4 0.6 0.4 Natural pigment 1.0 - 1.5

<Test Example 1> pH and total acidity of ribs rice bowl by storage period

The storage of ribs rice sauce was measured at 5 ± 1 ° C. for up to 91 days to measure the ripening period and maturity of the ribs rice sauce, and the results are shown in Table 2 below.

The measurement of aging of galbi rice bowl sauce for each storage period was homogenized for 50 minutes for 1 minute, and the average value was measured three times with a pH meter (Corning Pinnacle 540, UAS).

The maturity of the galbi donburi sauce was neutralized with 0.1N NaOH until 8.3, and the number of mL consumed was expressed as the content of lactic acid (%).

Table 2. Changes in the Aging Degree of Spare Ribs

division Storage period (days) pH Total acidity (%) Production Example 1

0 4.1 ± 0.01 0.85 ± 0.01 7 4.1 ± 0.01 0.80 ± 0.02 14 4.1 ± 0.01 0.83 ± 0.02 21 4.1 ± 0.02 0.86 ± 0.02 28 4.2 ± 0.02 0.87 ± 0.02 35 4.1 ± 0.01 0.91 ± 0.01 42 4.1 ± 0.01 0.92 ± 0.01 49 4.2 ± 0.02 0.94 ± 0.02 56 4.2 ± 0.02 0.95 ± 0.01 63 4.2 ± 0.02 0.96 ± 0.01 70 4.2 ± 0.01 0.96 ± 0.02 77 4.1 ± 0.01 0.97 ± 0.02 91 4.1 ± 0.02 1.00 ± 0.02 Example 1

0 3.7 ± 0.02 0.72 ± 0.01 7 3.8 ± 0.02 0.72 ± 0.02 14 3.8 ± 0.01 0.71 ± 0.01 21 3.7 ± 0.01 0.70 ± 0.01 28 3.8 ± 0.02 0.75 ± 0.01 35 3.7 ± 0.01 0.88 ± 0.01 42 3.8 ± 0.02 0.89 ± 0.02 49 3.7 ± 0.02 0.92 ± 0.02 56 3.7 ± 0.01 0.91 ± 0.02 63 3.7 ± 0.02 0.93 ± 0.02 70 3.7 ± 0.01 0.93 ± 0.01 77 3.7 ± 0.02 0.89 ± 0.01 91 3.7 ± 0.02 0.93 ± 0.01 Comparative Example 2

0 3.9 ± 0.02 0.80 ± 0.02 7 4.0 ± 0.01 0.80 ± 0.01 14 4.0 ± 0.01 0.80 ± 0.02 21 3.9 ± 0.01 0.81 ± 0.02 28 4.0 ± 0.01 0.86 ± 0.01 35 3.9 ± 0.02 0.91 ± 0.02 42 3.9 ± 0.03 0.95 ± 0.02 49 4.0 ± 0.01 1.02 ± 0.02 56 3.9 ± 0.01 0.96 ± 0.02 63 3.9 ± 0.01 1.00 ± 0.01 70 3.9 ± 0.01 1.02 ± 0.01 77 3.9 ± 0.01 1.20 ± 0.02 91 3.9 ± 0.03 1.18 ± 0.02

In the results of the above Table 2, in the case of aging degree for each source at the beginning of storage, the rib rib rice rice sauce of Example 1 is 4.1, the rib rice rice sauce of Comparative Example 1 is pH 3.7, and the rib rice rice sauce of Example 2 is pH 3.9. At 91 days of storage, they remained at about the same level. In the case of total acidity, the storage period increased with similar trends for each source, but there was no significant change. Therefore, regardless of the pH and total acidity of rib rib rice sauce, no significant changes were observed during cold storage for 91 days. Therefore, sugar, vinegar, salt, etc. added during the preparation of rib rice rice sauce extended the quality life. .

<Test Example 3> Color of ribs rice bowl sauce by storage period

The color of the ribs rice sauce was measured while storing the ribs rice sauce prepared in Example 1, Comparative Example 1, and Example 2 at 5 ± 1 ° C. for 91 days, and the results are shown in Table 3 below.

The chromaticity is measured by using a color & color difference meter (Macbath color-Eye 3100, USA) for the color of the sample (lightness, darkness (0)-lightness (100)), a value (redness, red ( 60) -green (-60), b-value (yellowness, yellow (60) -blue (-60)). Standard plate was used as a white plate and all samples were measured 4 times and represented as the average value.

Table 3. Changes in chromaticity of standard rib rice bowl sauce

division Storage period (days) Chromaticity L a b Example 1

0 34.4 ± 0.32 17.9 ± 0.345 10.4 ± 0.03 7 31.3 ± 1.47 17.9 ± 0.38 10.3 ± 0.04 14 32.3 ± 0.42 16.8 ± 0.43 10.2 ± 0.26 21 33.8 ± 0.67 17.8 ± 1.23 11.1 ± 1.19 28 32.0 ± 0.33 18.0 ± 1.06 10.2 ± 0.79 35 33.3 ± 0.28 18.9 ± 1.26 12.2 ± 3.25 42 31.8 ± 0.63 18.4 ± 2.03 11.6 ± 2.26 47 35.7 ± 1.02 17.8 ± 2.34 12.2 ± 1.25 56 34.3 ± 0.68 18.0 ± 1.65 10.9 ± 0.76 63 35.2 ± 0.75 18.0 ± 1.27 11.7 ± 0.59 70 32.9 ± 1.26 19.2 ± 1.85 13.8 ± 0.66 77 34.8 ± 1.46 19.3 ± 0.68 13.1 ± 0.78 91 32.6 ± 0.74 19.7 ± 0.90 13.3 ± 0.75 Comparative Example 1

0 55.5 ± 0.56 -2.7 ± 0.90 16.9 ± 0.28 7 53.4 ± 0.75 -2.9 ± 0.85 15.3 ± 1.24 14 52.5 ± 0.12 -3.0 ± 0.86 15.8 ± 1.06 21 52.7 ± 0.22 -2.9 ± 0.57 14.5 ± 1.23 28 49.4 ± 1.65 -3.0 ± 3.11 16.9 ± 2.64 35 59.7 ± 2.98 -2.1 ± 0.21 16.3 ± 2.01 42 53.5 ± 0.53 -2.1 ± 0.26 13.5 ± 3.47 49 54.7 ± 0.85 -2.0 ± 0.28 15.8 ± 2.88 56 57.5 ± 0.62 -2.1 ± 0.37 13.2 ± 2.65 63 57.5 ± 0.39 -2.0 ± 0.46 17.3 ± 4.22 70 55.0 ± 2.64 -2.0 ± 0.45 13.9 ± 1.86 77 57.6 ± 0.68 -2.1 ± 0.44 16.7 ± 3.85 91 52.5 ± 0.82 -2.1 ± 0.53 16.3 ± 3.15 Example 2

0 51.9 ± 1.39 10.7 ± 0.26 32.5 ± 0.46 7 49.3 ± 0.08 10.0 ± 0.35 32.6 ± 1.04 14 46.9 ± 0.86 8.7 ± 0.79 30.0 ± 2.31 21 48.1 ± 0.76 7.5 ± 1.23 29.1 ± 2.26 28 49.4 ± 1.26 8.7 ± 2.55 29.2 ± 1.34 35 52.4 ± 1.31 11.6 ± 2.63 36.4 ± 1.68 42 52.0 ± 1.28 8.8 ± 4.63 32.4 ± 1.13 49 51.6 ± 1.36 10.6 ± 0.65 34.8 ± 0.90 56 53.8 ± 1.85 9.2 ± 2.87 34.2 ± 0.82 63 52.3 ± 2.04 9.8 ± 1.93 32.7 ± 0.76 70 50.3 ± 2.25 9.6 ± 2.82 30.2 ± 1.56 77 52.6 ± 1.33 9.5 ± 4.56 33.3 ± 2.62 91 48.1 ± 1.63 9.4 ± 2.33 33.5 ± 1.87

Example 1 in Table 3 mechanically measured the change of color by storage period of ribs rice sauce by the brightness (L value), redness (a value), yellowness (b value) and total color difference (ΔE) The initial values of L, a, and b were 34.4, 17.9, and 10.4 for sauce, and 55.5, -2.7, 16.9 for example 1 rib sauce, and 51.9, 10.7, and 32.5 for sauce. The color change did not show any difference for 91 days. That is, in Example 1 and Comparative Example 1, the L-value slightly decreased while the a-value and b-value slightly increased, but no significant change was observed.

<Test Example 4> Vitamin C changes of ribs rice bowl sauce by storage period

The vitamin C content of the rib rib rice sauce was measured while storing the rib rib rice sauce prepared in Example 1, Comparative Example 1 and Example 2 at 5 ± 1 ° C. for 91 days, and the results are shown in FIG. 3.

The content of vitamin C was quantified by 2, 4-dinitrophenyl hydrazine (DNP) colorimetry according to the AOAC method.

As shown in Figure 3 showed the vitamin C change of the ribs covered rice sauce by storage period. In other words, in the case of Example 1 ribs rice bowl sauce 18.7mg% at the beginning of the storage slightly decreased and then gradually decreased to 11.0mg% after 28 days of storage and maintained the level for 91 days. Comparative Example 1 The rib rib rice sauce was initially decreased to 14.7 mg%, and then, on the 91st day of storage, the vitamin C content was reduced to 7.0 mg%. Example 2 The rib chopped rice sauce was 34.3 mg% at the beginning of storage and gradually began to decrease to 24.0 mg% on the 91st day of storage. The change of vitamin C during fermentation of rib rice bowl sauce is somewhat different, and it depends on the manufacturing conditions (material and fermentation conditions, microbial change and environmental conditions) of rib rice bowl sauce.

The change pattern according to the storage period of each source showed similar trend, but the content of vitamin C was the highest in the rib sauce covered with 1.5% orange paprika powder, followed by 1.0% of baeknyeon powder. The rib sauce was added with the added sauce, and the rib sauce without sauce was the lowest.

As described above, the present invention has been described with reference to the preferred embodiments and test examples, but a person skilled in the art may vary the present invention without departing from the spirit and scope of the present invention as set forth in the claims below. It will be understood that modifications and changes can be made.

1 is a graph showing the quality changes of the ribs rice sauce by the maturation degree.

Figure 2 is a graph showing the quality changes by the degree of maturation of ribs rice bowl sauce.

3 is a graph showing the vitamin C change of the ribs rice bowl sauce for each storage period.

4 is a graph showing the change in viscosity of the ribs rice bowl sauce for each storage period.

5 is a graph showing the change in total bacterial count of ribs rice bowl sauce for each storage period.

6 is a graph showing the change in the lactic acid bacteria number of the ribs rice bowl sauce for each storage period.

Claims

In rib rib rice sauce with ribs as its main ingredient,

Spare ribs rice sauce containing 58-64.9% of orange paprika pulverized with rib rib rice sauce, 34-40% of raw materials with ribs rice sauce, and 0.1-1.5% of aloe to the total weight of ribs rice sauce.

In the above material, at least one selected from saccharides, starch, brown rice vinegar, malt vinegar, grape vinegar, apple vinegar, lemon vinegar, apricot vinegar, sake vinegar made from sake liquor, and salt It includes.

In the production of rib rice bowl sauce mainly ribs,

The mixture of red paprika crushed with 58 ~ 64.9% of the weight of ribs rice sauce, and 34-40% of the subsidiary materials with the weight of ribs rice sauce, and then mixed with the red paprika crushed powder and the raw material. Adding and mixing any one or more selected natural pigments 1.0-2.0% to obtain ribs rice bowl sauce, and further comprising adding aloe to the ribs rice sauce 0.1-1.5% of the total weight of ribs rice sauce. Method of producing a rib rice bowl sauce.