KR20130049289A - Method for manufacturing pickled egg bulgogi sauce - Google Patents

Abstract

PURPOSE: A manufacturing method of bulgogi sauce is provided to use safflower and vinegared egg for good and the same tastes. CONSTITUTION: An egg is put into a container after being washed and the egg is mixed with 180ml of vinegar and the container is sealed. The container is stored at a room temperature of 20~25°C for a week without lights until the shell of the egg is melted and the melted egg is used to make an vinegar egg. 100g of safflower seeds are put into the container for 1l of distilled water, heated at a temperature of 100°C for 20-30 minutes and cooled to make a liquid made of safflower. King oyster mushrooms, winter mushrooms, spring onions, onions and red peppers are pulverized into below a size of 3mm. pear extracts, onion extracts, soy sauce, refined rice wine, ginger juice, ginger extracts are mixed with the pulverized mixtures. The pulverized mixtures are mixed with the vinegar egg, the safflower liquid, sliced onions, sugar, chopped garlic, black pepper powder, sesame oil and starch syrup in order to make the final sauce. For 600g of beef, 40-44ml of pear extracts, 26-30ml of onion extracts, 75-79ml of soy sauce, 26-30ml of refined rice wine and 3-5ml of ginger extracts are used. For 600g of beef, 30-35ml of vinegar egg liquid, 90-110ml of safflowers, 95-105g of sliced onions, 26-30g of sugar, 26-30g of chopped garlic, 1-2g of black pepper powder, 12-16ml of sesame oil and 12-16g starch syrup are used.

Description

How to prepare egg bulgogi seasoning {METHOD FOR MANUFACTURING PICKLED EGG BULGOGI SAUCE}

The present invention relates to a method for producing an uncooked bulgogi spice, and more particularly, to an improved method for producing an uncooked bulgogi spice that promotes blood circulation and lowers blood cholesterol levels, thereby improving bone regeneration and being easy to eat.

While the role of energy and nutrient supply, which is the basic function of food, has become less important due to the increase of national income and the improvement of life, the sensory quality factors such as color, fragrance, and texture are becoming more important, and the consumption of seasoning food is rapidly increasing. Is increasing.

As such, the role and function of food is increasing as a symbolic aspect that provides pleasure in simple nutrition, and the role of energy and nutrient supply of food is also more important than quantitative concepts.

In addition, the basic components of food include main ingredients, subsidiary ingredients, seasonings and sauces, the basic role of the seasoning to add flavor to the dishes.

The purpose of these seasonings is to improve the taste, smell, and color of the food to improve appetite and nutrition, as well as to maintain moisture in the dishes and to combine the ingredients together to improve the appearance of the food. It is to raise.

With the recent westernization of lifestyles, the consumption of sauces is increasing rapidly as many foods are served with sauces or food menus are increasing.

Accordingly, it is required to develop a variety of sauces for various foods, and consumers prefer sauces and spices that are sensually excellent, simple and functional using natural flavors.

For example, the market share of Bulgogi seasoning is rapidly increasing even in Korean Bulgogi dishes, and it is a convenient convenience food that can shorten the cooking time for office workers and housewives. have.

Therefore, there is a need to develop a bulgogi spice that can deepen the flavor of bulgogi and can produce a uniform and uniform taste anywhere in the country, and can also help to promote health.

In particular, the fast-growing fast food not only prevents the absorption of nutrients evenly, but also raises cholesterol levels, creating a ridiculous situation called pediatric adult disease. In addition, diseases caused by weak bones are increasing rapidly. In connection with Bulgogi, Korea's representative brand, it is required to develop seasonings to solve these shortcomings by eating food.

As prior arts related to this field, Korean Patent No. 0336368, 'Method of manufacturing Hanwoo seasoned ribs', patented by Suwon Agricultural Cooperative, and Korean Patent No. 1010060, 'Bulgogi Sauce,' patented by Songkwang Maewon Co., Ltd. It has been disclosed.

However, these prior art is merely a spice composition to increase the sales of meat by simply improving the flavor, and is far from a functional spice that induces the present inventors to consume an appropriate amount of bulgogi along with the health promotion. will be.

The present invention was created to effectively solve the problem in consideration of the need for the development of bulgogi spice in the field as described above, by applying the unique characteristics of egg and safflower seed to bulgogi spice, processed food, uniform and constant flavor Its main purpose is to provide a method of manufacturing a bulgogi bulgogi sauce that allows mass production according to the standardization while providing the same, so that anyone in the nation can obtain the same functional effect of taste and health promotion.

The present invention as a means for achieving the above object, washing a plurality of eggs and put in a container, mixed at a rate of 180ml vinegar per egg and then sealed the container, room temperature (20 ~ 25 ℃) for a week After the eggs are all kept in a dark place to keep the egg shell melted when the egg phase processing step of mixing to make a liquid; 100g washed safflower seed into a container at a ratio of 1 L of distilled water, heated to a temperature of 100 ° C., boiled for 20-30 minutes, and then cooled naturally at room temperature to make a liquid phase; Grinding step of grinding in a grinder to a particle size of less than 3mm particle size mushrooms, mushrooms, enoki mushrooms, green onions, onions, red pepper in the subsidiary material; A stirring step of mixing and stirring the pulverized juice, onion juice, soy sauce, sake, ginger juice, which are liquid ingredients in the subsidiary material, into the pulverized product pulverized in the pulverizing step when the grinding step is completed; The mixing step of making the seasoning by adding the essence solution, safflower, shredded onion, sugar, minced garlic, pepper, sesame oil, starch syrup in order to the stirred solution completed through the stirring step to make the final stirring. Provided a method of producing a bulgogi bulgogi seasoning characterized in that.

At this time, the subsidiary material to be pulverized in the grinding step, when based on 600g beef, matsutake mushroom 45-55g, enoki mushroom 38-42g, leek 65-75g, red pepper 6-10g; The liquid material added in the stirring step is based on 600g beef, pear juice 40-44ml, onion juice 26-30ml, soy sauce 75-79ml, sake 26-30ml, ginger juice 3-5ml; Additives added in the mixing step is based on 600g beef, eggs 30-35ml, safflower 90-110ml, minced onion 95-105g, sugar 26-30g, minced garlic 26-30g, pepper 1 -2g, sesame oil 12-16ml, starch syrup 12-16g is also characterized by.

According to the present invention, by bulgogi cooked along with the seasoning, as well as protein supplements that Bulgogi provides, as well as easy to miss calcium reinforcement, reducing blood cholesterol, which is a unique feature of egg, safflower seeds, bone mineral enhancement and muscle strength, etc. You can get the benefits that you can supplement just by doing.

Hereinafter, preferred embodiments according to the present invention will be described in detail.

Boiled bulgogi cooked with the condiments according to the present invention is a whole food, which is itself a perfect food, it is implemented so that the safflower seed with excellent bone regeneration function and bone density, body fat decomposition rate can meet the bulgogi and be ingested to the eater with good protein It is a kind of calcium bulgogi.

Since it is accompanied by the main effects of egg and safflower seed, which have the characteristics as described below, it is assisted to ingest various amino acids and enzymes, natural vitamins and a large amount of lecithin, citric acid, and the like. It prevents the body from changing, lowers blood cholesterol, and increases the body's immunity such as arthritis and prostatitis.

Therefore, it is very good for the inferior bulgogi according to the present invention to be consumed by growing children, housewives and elderly people suffering from osteoporosis and arthritis.

More specifically, the egg (PICKLED EGG) used in the present invention is aged by soaking raw or boiled eggs in a vinegar solution, and the pH of the solution is around 4.0 and room temperature storage is possible.

In this way, eggs that are mixed with the original ingredients of vinegar and vinegar to transform into nutritional alkaline foods are known as good foods for patients in recovery. Especially, when the eggs are soaked in vinegar solution, eggshells dissolve and act as acid. It produces carbon dioxide, and egg white is not hydrated, it hardens and coagulates. The skin of the skin remains soft. The egg product made of vinegar and egg is a food for folk treatment, and it is used for diabetes, osteoporosis, fish blood, flexibility, It is known to be effective in the treatment of recovery patients.

In other words, when immersing eggs in vinegar, calcium carbonate, which forms eggshells, is dissolved in acetic acid, producing calcium acetate, carbon dioxide, and water. Can be.

In addition, egg white protein in eggs has trypsin inhibitors that can inhibit protein digestion, and avidin, which is one of the vitamins, can not be used in combination with biotin, which can cause dermatitis or hair loss. Can solve all this.

It is known that the egg shell composition is more than 95% of the mineral composition, calcium carbonate is 98.4% of the total 100% minerals, 0.8% magnesium carbonate, 3% phosphate, 0.7% calcium It is also known to contain small amounts of sulfur and other railroads, and it is known that calcium formed from eggs is much better than other calcium-fed foods such as anchovy and milk.

However, egg itself has a problem that it is not easy to easily consume as food due to problems of acidity and aroma.

The present invention provides a seasoning method for mixing safflower seed and other seasonings necessary ingredients to overcome the disadvantages of the egg in a certain ratio to eliminate the specific aroma and sour taste, cooked in harmony with bulgogi.

On the other hand, safflower seeds are effective in regenerating bones and increasing bone density when bones are cracked, bones, fractures, arthritis, etc., as well as vitamin E (tocopherol), which is effective in preventing cancer cell proliferation. Has been reported.

For example, when looking at bones, it is known that the factors affecting bones have a complex relationship.In addition to PTH and calcitonin, exercise, estrogen, the ratio of calcium and phosphorus in the blood, etc. Nutrient factors necessary for regeneration include calcium, vitamin D, vitamin A, and protein, and hormones such as parathyroid hormone (PTH) and calcitonin are known to affect.

In particular, as a part of the research on the functional components of safflower in 1997, a study examining the effect of safflower seed powder on bone metabolism in the fracture healing process of rib fractured rats (Korean Journal of Food and Nutrition Science and Korea Nutrition in 1998) According to the journal), when the safflower seed powder was mixed with the diet at 10% level, the healing period of the rats was shortened and bone formation was actively promoted in the process.

In addition, linoleic acid contained in safflower seed has been reported to be effective in preventing vascular diseases, and unsaturated fatty acids are reported to be effective in breaking down body fat and suppressing appetite.

These two ingredients are the main seasoning composition, and the other ingredients are known ingredients that are commonly used for the preparation of seasonings or seasonings, such as onions, mushrooms, mushrooms, green onions, red peppers, pear juice, onion juice, sake, soy sauce. , Sugar, starch syrup, sesame oil, pepper, chopped garlic, ginger juice, etc. are used, but these are well known and are being performed in the domestic diet, so the description of the specific characteristics or characteristics is omitted, and only the composition ratio I will only mention it. Of course, the reason for limiting the composition ratio may be recognized as an appropriate ratio for improving taste and aroma, except for two main components (eglan, safflower seed).

Next, a description will be given of the method of producing a method of seasoning bulgogi bulgogi according to the present invention.

The languid Bulgogi seasoning according to the present invention is based on cooking 600 g of beef (Bulgogi for beef), and should be used with increasing and decreasing seasoning according to the quantitative increase and decrease of beef.

In the manufacturing method according to the present invention, first, the wort solution processing step is performed.

In the step of processing the egg solution, clean the plurality of eggs and put them in a container, mixed with vinegar, preferably persimmon vinegar at a rate of 180ml per egg and then sealed the container, at room temperature (20 ~ 25 ℃) for a week It is a step in which the egg shell is melted and mixed when it is kept in a dark place in a maintained room to make it liquid.

In this way, when the egg solution is prepared, a safflower processing step is then performed.

The safflower (water boiled safflower seed) processing step is 100g of freshly washed safflower seed in a ratio of 1 liter of distilled water, and processed to boil for 30 minutes by heating to a temperature of 100 ℃, the processed safflower at room temperature It is utilized as a material of the present invention by naturally cooling at.

Subsequently, a pulverization step of pulverizing the solid material in the submaterial with a grinder to have a particle size of 3 mm or less is performed.

At this time, as a solid material to be pulverized may include pleurotus eryngii, enoki mushroom, green onion, onion, red pepper, and when the 600g beef is based on 45-55g, enoki mushroom 38-42g, leek 65-75g, red pepper is preferably added 6-10g.

In this way, when the pulverization step is completed, a stirring step of mixing and stirring the liquid material pear juice, onion juice, soy sauce, sake, ginger juice in the subsidiary materials is added to the solid material pulverized in the crushing step.

In this case, the amount of liquid ingredients added is preferably maintained at 40-44 ml of pear juice, 26-30 ml of onion juice, 75-79 ml of soy sauce, 26-30 ml of sake, and 3-5 ml of ginger juice based on 600 g of beef. Do.

Here, sake is added to enhance the taste, soften the meat, and remove the bad odors present in the mixture.

Finally, the mixing step of making the seasoning by the final stirring after the addition of the egg solution, safflower, shredded onion, sugar, chopped garlic, pepper, sesame oil, starch syrup in the stirred solution completed through the stirring step .

At this time, the amount of additives added based on 600g beef, 30-35ml of egg solution, 90-110ml of safflower, 95-105g of sliced onion, sugar 26-30g, minced garlic 26-30g, pepper 1- 2 g, sesame oil 12-16 ml, and starch syrup 12-16 g are preferably added.

[Example]

Hereinafter, examples will be described.

In order to find out whether the uncooked bulgogi spice according to the present invention can be generalized and have a cholesterol-lowering effect and a bone mineral density-improving effect, a population was composed to test the spice taste of bulgogi and those who participated in the test responded to the questionnaire. Referral was made to the blood test site for blood cholesterol and bone mineral density.

At this time, the test seasoning was made the same according to the above-described manufacturing method, the amount of the additive was specified as follows.

In other words, the main ingredients are egg yolk, safflower, and shredded onion, and the rest are subsidiary ingredients. The amount of these ingredients is based on 600 g of beef, 50 g of mushrooms, 40 g of enoki mushroom, 70 g of red onion, 8 g of red pepper, and 42 ml of pear juice. , 28 ml of onion juice, 77 ml of soy sauce, 28 ml of sake, 4 ml of ginger juice, 30 ml of egg juice, 100 ml of safflower, 100 g of sliced onion, sugar 28 g, minced garlic 28 g, pepper 2 g, sesame oil 14 ml, syrup 14 g. .

In addition, the population for taste testing selected 20 men and women 10 and 10 to answer the questionnaire. As a result of the questionnaire, no one evaluated the taste as particularly strong or refractory to eating.

Through this, it was confirmed that universalization is possible.

In addition, to check whether there is a health promotion function, two males and two females were selected, and 200g of bulgogi per person was measured on a weekly basis from the day when the primary blood cholesterol level and bone mineral density were measured by the inspection institution. Secondary blood cholesterol and bone mineral density were measured for all four men and women at 6 months after feeding.

Here, the daily life was kept as it is, and the non-smokers and non-drinkers were selected to exclude the factors that may affect.

After 6 months, the results showed that the blood cholesterol level was decreased by 0.8% on average compared to the first measurement, and bone density was increased by 0.2% in men and women.

Through this, it was confirmed that by applying the seasoning according to the present invention to the bulgogi eating the bulgogi bulgogi can also improve the health, its utility is expected to increase even more.

Claims (2)

After washing a large number of eggs in a container, mix them at a rate of 180ml of vinegar per egg, then seal the container and store it in a dark place in a room kept at room temperature (20-25 ° C) for a week, When the melted melted solution processing step to make a liquid by mixing;
100g washed safflower seed into a container at a ratio of 1 L of distilled water, heated to a temperature of 100 ° C., boiled for 20-30 minutes, and then cooled naturally at room temperature to make a liquid phase;
Grinding step of grinding in a grinder to a particle size of less than 3mm particle size mushrooms, mushrooms, enoki mushrooms, green onions, onions, red pepper in the subsidiary material;
A stirring step of mixing and stirring the pulverized juice, onion juice, soy sauce, sake, ginger juice, which are liquid ingredients in the subsidiary material, into the pulverized product pulverized in the pulverizing step when the grinding step is completed;
The mixing step of making the seasoning by adding the essence solution, safflower, shredded onion, sugar, minced garlic, pepper, sesame oil, starch syrup in order to the stirred solution completed through the stirring step to make the final stirring. The method of manufacturing a bulgogi bulgogi seasoning, characterized in that.
The method according to claim 1;
The subsidiary material to be crushed in the grinding step is 45-55 g of Pleurotus eryngii, 38-42 g of Enoki mushroom, 65-75 g of red onion, 6-10 g of red pepper, based on 600 g of beef;
The liquid material added in the stirring step is based on 600g beef, pear juice 40-44ml, onion juice 26-30ml, soy sauce 75-79ml, sake 26-30ml, ginger juice 3-5ml;
Additives added in the mixing step is based on 600g beef, eggs 30-35ml, safflower 90-110ml, minced onion 95-105g, sugar 26-30g, minced garlic 26-30g, pepper 1 -2g, sesame oil 12-16ml, starch Bulgogi seasoning method characterized in that 12-16g starch syrup.