KR20110123537A - Composition of sauce for beef - Google Patents

Abstract

PURPOSE: A seasoning composition for beef, and a producing method thereof are provided to use massive amount of garlic for offering spicy taste to the beef. CONSTITUTION: A seasoning composition for beef contains 10-20wt% of minced garlic, 12-18wt% of water, 10-15wt% of red pepper paste, 2.5-8wt% of red pepper powder, 18-26wt% of sugar, 20-30wt% of soju, 0.5-3wt% of monosodium L-glutamate, 0.01-1wt% of oleoresin capsicum, 0.01-0.5wt% of grapefruit seed extract, and 0.05-3wt% of black pepper powder. The seasoning composition additionally contains 5-10wt% of starch syrup.

Description

Seasoning composition for beef {COMPOSITION OF SAUCE FOR BEEF}

The present invention relates to a seasoning composition for beef, and more specifically, based on the spicy taste that is rarely used in the existing beef charcoal grilling seasoning, and also the beef portion that was not suitable for charcoal grilling grilled beef, excellent taste as fore The present invention relates to a seasoning composition capable of promoting consumption of relatively low-cost portions of beef and improving added value.

At present, consumers' demands for food are the satisfaction of well-being and low price. The idea that general consumers think of beef is that meat is good for health and tastes, but meat is not easy because of the price.

The traditional way of eating beef is to bake it on a charcoal or fire plate without the first seasoning, or to cook the meat after the second seasoning and then ripen for a certain period of time. .

The beef seasoning can be roughly divided into beef rib seasoning and beef bulgogi seasoning, and these seasonings are mainly made of soy sauce and sugar, and include leek, garlic, sake, syrup, sesame oil, etc. It is based on sweetness.

Recently, as the awareness of the health of consumers increases due to the well-being boom, efforts are being made to add beef seasonings to functionality as well as taste.

In this regard, Korean Patent Registration No. 36853 discloses 3 to 10% by weight of water-soluble chitosan, and 1 to 5% by weight of Chinese herbal medicine consisting of vine sprout juice, macmundong tea, and sansa tea, onion, garlic, ginger, sesame oil, Disclosed is a meat seasoning sauce comprising 85 to 96% by weight of a side ingredient consisting of sugar, soy sauce and other condiments.

In addition, Korean Patent Registration No. 389007 uses seaweed seaweed 300g and kelp 300g, grains 900g soybeans, glutinous rice 900g, barley 900g, peanuts 100g, sesame seeds 150g, Chinese herbal medicine 300g ginseng, pine needles 200g, Angelica Beef seasoning, comprising 300g, Cheongung 150g, Licorice 300g, Cinnamon 300g, Dungole 300g mixed with each other, as a sauce prepared by using 50g ginger and 50g garlic but mixed with each other in the form of powder Is starting.

As such, in the case of the conventional beef grilled charcoal grill, it has been mainly made by adding functional ingredients such as chitosan, seaweed, kelp, herbal medicine, etc., which can be based on soy sauce taste and sweetness, and which can impart functionality thereto. The seasoning composition is based on the premise that it is basically applied to a specific part which has been used for roasting beef.

On the other hand, among the beef parts, such as samgyeopsal yangyang and forelegs meat has been used for the purpose of not consuming much, such as for national streets or simmered meat, because the meat quality becomes more felt or felt when charcoal-grilled before. It is also relatively inexpensive compared to parts like ribs and sirloin.

In addition, as the above-mentioned conventional charcoal grilled beef seasoning is mainly based on soy sauce and sugar (starch syrup), the taste is simple and mainstream, and the spicy taste is rarely applied, so the variety of taste is insufficient. .

In addition, in the case of conventional beef grilled charcoal grill, it is common to fry the meat in the seasoning, after the aging process for a certain period of time, and to bake, the quality of the meat may be degraded during the ripening process, if the incorrect aging It can be a cause of meat deterioration and a factor in raising food prices.

Thus, the present invention uses a large amount of garlic as a health food compared to the existing seasoning in flavoring, and through the seasoning based on the spicy taste that is most preferred by domestic consumers, it is expensive as a low-cost part that is not currently dealt with in the general charcoal grill It is a task to solve the problem of providing beef seasonings that can give satisfaction comparable to the site so that anyone can enjoy beef easily.

In addition, another problem of the present invention is to provide a seasoning for roasting beef that can realize excellent taste when roasting, in particular charcoal grill grill even if used in low-cost sites such as samgyeopsal or forelimbs of the beef.

In addition, another problem of the present invention is to provide a seasoning for roasting beef that can be grilled immediately after application without the aging process of seasoning.

The present invention as a means for solving the above problems, minced garlic: 10 to 20% by weight, water: 12 to 18% by weight, red pepper paste: 10 to 15% by weight, red pepper powder: 2.5 to 8% by weight, sugar: 18 to 26 Weight%, Shochu: 20-30%, Sodium L-Glutamate: 0.5-3%, Oleoresin Capsicum: 0.01-1%, Grapefruit Seed Extract: 0.01-0.5%, and Black Pepper Powder: 0.05-3 It provides a beef seasoning composition comprising a weight percent.

In addition, the seasoning composition for beef according to the present invention may be added to replace some or all of the sugar syrup, the syrup has the advantage that can give a shine and sweetness to the seasoning is added in 5 to 10% by weight Most preferably.

In addition, the beef seasoning composition according to the present invention may further include vegetables added to the conventional beef seasoning composition, such as minced green onion, minced onion, pear juice.

In the present invention, the reason for limiting the components as described above is as follows.

Garlic is one of the best anti-cancer foods recommended by the US National Cancer Center, but it is also so common that it is unexpectedly overlooked. In addition, garlic contains a lot of vitamin B1 to cleanse the liver, as well as a large amount of germanium and selenium is a food that has the effect of increasing stamina and immunity in addition to anti-cancer action. In addition, allicin contained in garlic not only has a strong bactericidal action, but also functions to calm and stabilize nerve cell excitement, relieve stress, and improve insomnia. In addition, when used in seasoning, garlic removes the characteristic smell of beef and at the same time gives a unique flavor of garlic to influence the taste of the seasoning, the seasoning composition according to the present invention, unlike the conventional seasoning, especially a large amount of garlic It is characterized by being added. When added in less than 10% by weight is not enough seasoning taste and health promoting effect intended in the present invention, when it is added in excess of 20% by weight is too strong garlic taste, it is preferably added in 10 to 20% by weight, More preferably, it is added in the range of 13 to 17 weight%.

In addition, when the seasoning ingredients do not have enough water, since the seasoning does not evenly soak each part of the beef, water is added to match the water content of the whole seasoning, if less than 12% by weight If the seasoning is not soaked well and exceeds 18% by weight, it is preferable to add it in an amount of 12 to 18% by weight because the blended seasoning is too much moisture and unsuitable for roasting. The water to be used may be used as long as it is generally drinkable, but general drinking water may shorten the shelf life of the seasoning due to the breeding of bacteria, and may also lead to deterioration of the seasoning, so that a constant taste and stable shelf life In order to secure and prevent deterioration of the seasoning, it is most preferable to use purified water.

Gochujang is mainly made of red pepper powder, mezzanine powder and glutinous rice powder (topping flour and rice powder). It is added to give spicy taste and flavor of red pepper paste to meat. If it is not enough, when it exceeds 15% by weight, it is preferable to add 10-15% by weight because the taste of red pepper paste becomes too strong and it can break the balance with other raw materials. On the other hand, glutinous red pepper paste made from glutinous rice in grain flour is more preferable.

Red pepper powder is added to give a pungent spicy taste, and when added in less than 2.5% by weight, the spicy taste is insufficient, and when added in excess of 8% by weight, the spicy taste becomes too strong. Red pepper powder is more preferably made of cheongyang pepper with a strong spicy taste.

Sugar is intended to alleviate the spiciness and to give the aftertaste a sweet taste.When it is added below 18% by weight, the sugar of the seasoning becomes too strong and lacks sweetness. It is preferable to add in the range of 18-26 weight%, and 20-25 weight% is more preferable in order to lower | decrease.

Soju removes the unique smell of beef in the seasoning and provides moisture, and if less than 20% by weight lacks the deodorizing effect, if it exceeds 30% by weight, the fragrance peculiar to the shochu is strong. It is preferable to add in a range, and 23 to 27 weight% is more preferable.

Sodium L- glutamate is to impart a rich taste to the seasoning, 0.5 to 3% by weight is preferable because the lack of rich flavor and less than 3% by weight because it impairs the balance of taste.

Capsicum originally refers to peppers or plants belonging to the genus Chili (屬) or their fruits. Oleoresin capsicum is that the extracts of the genus extracted by drying the fruit belonging to the genus of red pepper and treated with oleoresin. Capsaicin is the main constituent and contains red pepper pigments and other substances. Capsaicin is a molecule that gives a spicy feeling to the fruit of a plant belonging to the genus Capsicum, and organisms with its receptors can feel this spicy feeling. Capsaicin is good for the prevention of obesity by reducing body fat in addition to analgesic, and promotes secretion of adrenaline by stimulating digestion, intestinal sterilization, appetite, and central nervous system. Oleoresin capsicum in the seasoning according to the present invention is to impart a strong stimulus with the effect of reducing the smell of beef unique, when less than 0.3% by weight is too spicy and excessively too hot when exceeding 1% by weight 0.3 ~ 1 weight% is preferable.

Grapefruit Seed Extract (DF-100) is a natural substance extracted from grapefruit seeds and pulp to prevent meat rancidity and to increase shelf life. If it is less than 0.01% by weight, it is difficult to expect the effect. Since it inhibits, 0.01 to 0.5 weight% is preferable.

Black pepper powder is used to add some spicy taste and unique flavor to pepper. When it is added less than 0.05% by weight, the effect of pepper is not sufficient. Therefore, 0.05-3 weight% is preferable.

Meat seasoning composition according to the present invention based on the spicy taste that did not apply to the existing beef seasoning provides a new taste not tasted in the existing beef seasoning roast.

In addition, the beef seasoning composition according to the present invention can be applied to a portion such as samgyeopsal yangyang or forelimbs that were not previously used for roasting can produce an excellent taste similar to the high-quality region such as ribs and sirloin, so that the low-cost portion It also helps to promote consumption and improve value added.

In addition, since the seasoning composition for beef according to the present invention can be used for roasting immediately after application to beef without a separate aging process, at the same time to prevent the consumer's misunderstanding of the meat quality and prevent damage to meat during the ripening process Make it available to consumers at low prices.

Hereinafter will be described in detail based on the embodiments of the present invention for carrying out the invention. However, the following examples are for describing the present invention, and the present invention is not limited to the following examples, and various changes and modifications may be made by those skilled in the art without departing from the gist of the present invention. have.

First, a material to be used for seasoning for roasting beef according to an embodiment of the present invention was prepared.

Specifically, garlic was used for chopped, water was used for purified water, red pepper paste was used for glutinous rice, red pepper paste, and red pepper powder was used for Cheongyang pepper. Grapefruit seed extract was used as a brand name DF-100 powder, shochu was used commercially available 20 degrees shochu.

The raw material prepared in this way was added to the container in the mixing ratio of the following Table 1 and stirred for 30 minutes in a manner for stirring beef roast according to an embodiment of the present invention, refrigerated storage in a viscous liquid state (0 ℃ ~ 10 ℃ Or less).

Beef Seasoning Formula Ingredient Name Compounding ratio
(weight%) Garlic (chopped) 14.88 Water (purified water) 17.68 Glutinous red pepper paste 12.16 chili powder 4.44 Sugar 22.62 Soju 25.28 L-Glutamate Sodium 1.00 Oleoresin Capsicum 0.46 Grapefruit Seed Extract 0.03 Black pepper powder 1.45

The seasonings prepared as above are applied to the pork belly of beef that has not been generally used for charcoal grilling, and then grilled directly with charcoal grilling without any ripening process, and sensory evaluation for 50 adults (25 male and female) The test was conducted.

The sensory evaluation test was carried out with 4 items, and whether the appearance of meat after charcoal grilling is delicious, and whether the smell from charcoal grilling stimulates appetite and tastes good. Finally, the charcoal-grilled preference was evaluated based on the 5-point scale method (5 points: very good, 4 points: good, 3 points: normal, 2 points: bad, 1 point: very bad). .

On the other hand, for comparison of beef seasoning according to an embodiment of the present invention, it is generally used in beef rib seasoning seasoning (soy sauce 60ml, sugar 45g, minced leek 45g, minced garlic 30g, minced ginger 10g, sake 30ml, syrup 15g, pear juice After roasting samgyeopsal sage (Comparative Example 1) and beef ribs (Comparative Example 2) in 100ml of the ratio), the meat subjected to the normal aging process (meal for 1 day after the meat is seasoned) was carried out according to the present invention. Baking with charcoal grill in the same manner as the example was carried out a sensory evaluation test for 50 adults.

The results of the sensory evaluation test as described above are shown in Table 2 below.

Sensory evaluation result Evaluation item Example
(Sampyeo) Comparative Example 1
(Sampyeo) Comparative Example 2
(Beef ribs) Exterior 4.1 4.0 4.6 incense 4.5 4.1 4.6 flavor 4.5 2.1 4.7 preference 4.5 2.5 4.7

As confirmed in Table 2, as a result of evaluating the appearance, aroma, taste and preference, the three-ply yangji seasoning roast according to an embodiment of the present invention is significantly improved consumers' preference compared to the conventional seasoning-treated sampyeonyangji Able to know.

Moreover, although the three-dimensional grilled seasoning seasoning according to the embodiment of the present invention can be used at a much lower price than beef ribs, it exhibits a taste and a preference almost similar to that of conventional beef rib seasoning.

Claims (2)

Minced garlic: 10 to 20% by weight, water: 12 to 18% by weight, red pepper paste: 10 to 15% by weight, red pepper powder: 2.5 to 8% by weight, sugar: 18 to 26% by weight, shochu: 20 to 30% by weight, L Sodium glutamate: 0.5 to 3% by weight, oleoresin capsicum: 0.01 to 1% by weight, grapefruit seed extract: 0.01 to 0.5% by weight and black pepper powder: 0.05 to 3% by weight beef seasoning composition. The beef seasoning composition of claim 1, further comprising 5-10 wt% starch syrup.