KR20180053796A - Sauce for meat containing ivy tree extract and Manufacturing method thereof - Google Patents

Abstract

The present invention relates to a source used for meat stir-fried food, and a preparing method thereof, and more particularly, to a meat source containing a Korean Dendropanax extract, which comprises a main ingredient including chili pepper powder, and a Korean Dendropanax extract, wherein the Korean Dendropanax extract is used with 2 to 2.5 wt% thereof with respect to the total weight of the main ingredient. The main ingredient is used with 100 to 130 parts by weight of soy source, 110 to 145 parts by weight of onion, 25 to 40 parts by weight of garlic, 40 to 60 parts by weight of corn syrup, 6 to 10 parts by weight of perilla seeds, 12 to 20 parts by weight of ginger, 50 to 70 parts by weight of pineapple, 27 to 38 parts by weight of ketchup, 24 to 40 parts by weight of soybean paste, 18 to 30 parts by weight of sugar, 60 to 100 parts by weight of tangerine, 3 to 5 parts by weight of pepper, and 100 to 200 parts by weight of cooking wine with respect to 100 parts by weight of the chili pepper powder. The Korean Dendropanax extract is prepared by immersing the washed and dried Korean Dendropanax branches or leaves in an extracting solvent, and maintaining the same at 89 to 95°C for 35.5 to 36.5 hours. Accordingly, the meat is not fishy, the greasy taste is removed by promoting fat decomposition, and a preservation period of the source can be extended.

Description

[0001] Description [0002] Sauce for meat containing ivory tree extract and manufacturing method thereof [

More particularly, the present invention relates to a sauce used for meat roasting and a method of preparing the sauce, and more particularly to a sauce extract containing red pepper powder and a red pepper powder, wherein the safflower extract comprises 2 to 2.5 wt% Wherein the main ingredients are 100 to 130 parts by weight of soy sauce, 110 to 145 parts by weight of onion, 25 to 40 parts by weight of garlic, 40 to 60 parts by weight of starch, 6 to 10 parts by weight of perilla, 12 to 20 parts by weight of ginger, 50 to 70 parts by weight of pineapple, 27 to 38 parts by weight of ketchup, 24 to 40 parts by weight of soybean paste, 18 to 30 parts by weight of sugar, 60 to 100 parts by weight of citrus fruit, 3 to 5 parts by weight of pepper and 100 to 200% Wherein said extract is prepared by immersing the branches or leaves of washed and dried woodywood in an extraction solvent and maintaining the temperature at 89 to 95 DEG C for 35.5 to 36.5 hours, The present invention relates to a sauce for meat containing safflower seed extract which is free from fishy smell and which promotes fat decomposition to remove the tastes and taste of the sauce itself, and a method for producing the sauce.

Meat is a protein-based beef meat, which contains beef, pork, chicken, and mutton. It is rich in essential amino acids, which are excellent in taste and are not synthesized in the body. As described above, meat having excellent taste and nutrition has been used in various cooking methods. For example, a method of adding saute sauce to meat and cooking is widely used as an example.

(Patent Literature)

Published Patent No. 10-2009-0020425 (published on Mar. 26, 2009) "Fried Sauce"

However, since the conventional sauteed sauce is prepared by focusing on the taste, when the meat is cooked using the conventional sauteed meat, the meat itself becomes fishy and has a short taste period due to meat fat and short circulation period of the sauce itself have. Therefore, there is an increasing need for meat sauces that can provide the nutritional ingredients provided by Hokkaido, improve fish shelf life, and improve taste and nutrition.

SUMMARY OF THE INVENTION The present invention has been made to solve the above problems of the prior art,

It is an object of the present invention to provide a sauce for meat and a method for producing the same, which can provide various useful ingredients of Horticultural wood.

It is also an object of the present invention to provide a sauce for meat containing safflower seed extract and a process for producing safflower seed which can remove the tasted taste and increase the shelf life of the sauce itself by promoting fat decomposition without smelling meat .

In addition, the present invention provides a sauce for meat and a method for producing the sauce containing the extract of Hokutogi tree which can remove the disadvantages of the Hokutogi extract by using a unique extraction method or using an additional extract, .

In order to achieve the above object, the present invention is implemented by the following embodiments.

According to one embodiment of the present invention, the meat sauce according to the present invention is characterized by comprising a main ingredient including red pepper powder, and an extract of Hokkaido tree.

According to another embodiment of the present invention, in the meat sauce according to the present invention, the extract is used in an amount of 2 to 2.5% by weight based on the total weight of the main ingredients.

According to another embodiment of the present invention, in the sauce for meat according to the present invention, the main material is 100-130 parts by weight of soy sauce, 110-145 parts by weight of onion, 25-40 parts by weight of garlic, 40 to 60 parts by weight of perilla, 6 to 10 parts by weight of ginger, 12 to 20 parts by weight of ginger, 50 to 70 parts by weight of pineapple, 27 to 38 parts by weight of ketchup, 24 to 40 parts by weight of soybean paste, 18 to 30 parts by weight of sugar, To 100 parts by weight, pepper to 3 to 5 parts by weight and liquor to 100 to 200 parts by weight.

According to another embodiment of the present invention, in the meat sauce according to the present invention, the extract is dried in the extraction solvent by immersing the branches or leaves of the dried Hwangchu-japonica in an extraction solvent, For a while.

According to another embodiment of the present invention, the meat sauce according to the present invention further comprises 2 to 4 parts by weight relative to 100 parts by weight of red pepper powder, , Chestnut fruit and camphor leaf in a vinegar, holding it at a temperature of 10 to 15 캜 for 2 to 3 days, removing the mackerel, and lyophilizing the obtained extract.

According to another embodiment of the present invention, there is provided a method of manufacturing a sauce for meat according to the present invention, comprising the steps of: preparing a main ingredient including red pepper powder; Preparing an extract of Hwangchujanggae, preparing a Hwangchujang extract; A mixing step of mixing the main material and the woodchuck extract to form a mixture; And aging the mixture for a predetermined period of time.

According to another embodiment of the present invention, in the method for preparing a meat sauce according to the present invention, the branch or leaves of washed and dried Hwigulak tree are immersed in an extraction solvent and dried at 89 to 95 ° C For 35.5 to 36.5 hours to obtain an extract of Hwaseum japonica.

According to another embodiment of the present invention, in the method for producing meat sauce according to the present invention, in the mixing step, the extract is mixed at a ratio of 2 to 2.5% by weight based on the total weight of the main ingredients, 100 to 130 parts by weight of soy sauce, 110 to 145 parts by weight of onion, 25 to 40 parts by weight of garlic, 40 to 60 parts by weight of starch, 6 to 10 parts by weight of perilla, 12 to 20 parts by weight of ginger, 50 to 50 parts by weight of pineapple, Wherein the sweet pepper is used in an amount of 30 to 70 parts by weight, 27 to 38 parts by weight of ketchup, 24 to 40 parts by weight of soybean paste, 18 to 30 parts by weight of sugar, 60 to 100 parts by weight of citrus fruit, 3 to 5 parts by weight of pepper, do.

According to another embodiment of the present invention, in the method for producing a sauce for meat according to the present invention, in the aging step, the mixture formed in the mixing step is aged at a temperature of 0 to 5 ° C for 4 to 6 hours do.

According to still another embodiment of the present invention, a method of manufacturing a meat sauce according to the present invention further comprises a step of preparing a sub ingredient, in which the sub ingredient prepared in the sub ingredient preparing step is further mixed, In the preparation step, the stone outer leaves mixed with the same weight, the root of the herbaceous plant, the root of the kneader, the chestnut fruit and the camphor leaf were dipped in vinegar, kept at a temperature of 10 to 15 ° C for 2 to 3 days, And lyophilized to prepare a raw material.

According to the present invention, the following effects can be obtained by this embodiment.

INDUSTRIAL APPLICABILITY The present invention has an effect of providing various useful components possessed by Hwangchu-gil.

In addition, the present invention has the effect of promoting fat decomposition without smelling meat to remove the tasted taste and increasing the preservation period of the sauce itself.

In addition, the present invention has the effect of eliminating the disadvantages of the Horticultural extracts or providing synergy by using a specific extraction method or using an additional extract.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart showing a method for producing a sauce for meat containing a Hokkaido extract according to an embodiment of the present invention; FIG.

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, a sauce for meat containing a Hokkaido octopus extract according to the present invention and a method for producing the same will be described in detail with reference to the accompanying drawings. Unless defined otherwise, all terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs and, if conflict with the meaning of the terms used herein, It follows the definition used in the specification. Further, the detailed description of known functions and configurations that may unnecessarily obscure the subject matter of the present invention will be omitted. Throughout the specification, when an element is referred to as "including " an element, it is understood that the element may include other elements as well, without departing from the other elements unless specifically stated otherwise.

1 is a flow chart illustrating a method of manufacturing a sauce for meat containing a Hokkaido extract according to an embodiment of the present invention.

1, a method of manufacturing a sauce containing meat extracts according to an embodiment of the present invention will be described with reference to FIG. 1. The meat sauce manufacturing method includes a main ingredient preparing step (S1) for preparing main ingredients including red pepper powder, A step S3 of preparing a mixture of the main ingredients and the extract of Hwangcholgak tree to form a mixture, the aging step S4 of aging the mixture for a certain period of time, And packaging step S5 for packaging the aged mixture, and the like.

The main ingredient preparing step S1 is a step of preparing a main ingredient including red pepper powder. As a main ingredient, a material generally used for preparing a sauce for meat can be used. For example, red pepper powder, soy sauce, onion, garlic, , Ginger, pineapple, ketchup, miso, sugar, citrus, pepper, and liquor.

The step (S2) of preparing the extract is a step of preparing the extract, and includes a washing and drying step, an extraction step and the like. It is well known that the woody spruce promotes fat decomposition and has an antioxidant effect and inhibits harmful bacteria. According to the present invention, the branches and leaves of Hwangchu tree, which have many useful components, are used.

The washing step is a step of washing and drying the branches and / or leaves of the perennial wood, and when it is used after washing and drying than using the raw material, the solid content can be increased during the extraction.

Wherein the extracting step comprises dipping the branches and / or leaves of the Wuchu wood, washed and dried in the washing step, in an extraction solvent, and maintaining at 89 to 95 캜 for 35.5 to 36.5 hours to obtain a Wuchucho extract. The extraction solvent may be water, alcohol, or the like. For example, from 0.1 to 0.2 kg of woody branches and / or leaves per liter of water are mixed. When using the conventional method of extracting at a high temperature of 100 ° C or more for a short period of time, there is a problem that bitter tastes and color are turbid when the extract is obtained at the above temperature and time. Color.

In the mixing step (S3), the main material prepared in the main material preparing step (S1) and the Hokutogi extract prepared in the step (S2) are mixed to form a mixture. In the mixing step (S3), the main ingredients of red pepper powder, soy sauce, onion, garlic, syrup, perilla, ginger, pineapple, ketchup, miso, sugar, citrus, (For example, when the total weight of the main material is 100 g, 2 to 2.5 g of Horticultural extract is used). The main ingredient is 100 to 130 parts by weight of soy sauce, 110 to 145 parts by weight of onion, 25 to 40 parts by weight of garlic, 40 to 60 parts by weight of starch, 6 to 10 parts by weight of perilla, 12 to 20 parts by weight of ginger, 50 to 70 parts by weight of pineapple, 27 to 38 parts by weight of ketchup, 24 to 40 parts by weight of soybean paste, 18 to 30 parts by weight of sugar, 60 to 100 parts by weight of citrus fruits, 3 to 5 parts by weight of pepper, .

In the method for manufacturing a meat sauce according to another embodiment of the present invention, the method further comprises a step of preparing a sub-ingredient, wherein the sub ingredient prepared in the sub ingredient preparing step is further mixed in the mixing step (S3). The above materials are prepared by immersing the stone outer leaves mixed with the same weight, the root of the herbaceous plant, the chestnut fruit, and the camphor leaf into a vinegar (10 to 20 g of stone outer leaves per liter of vinegar, 10 to 20 g of root, 10 to 20 g of camphor leaves are mixed), maintained at a temperature of 10 to 15 占 폚 for 2 to 3 days, the germ is removed, and the obtained extract is lyophilized. In the mixing step, 2 to 4 parts by weight of the raw material is further mixed with 100 parts by weight of the red pepper powder.

The aging step (S4) is a step of aging the mixture formed in the mixing step (S3) for a certain period, for example, aging the mixture at a temperature of 0 to 5 ° C for 4 to 6 hours.

The packaging step S5 is a step of packaging the aged mixture in the aging step S4. For example, a predetermined amount of the aged mixture is put into the synthetic resin container and sealed.

According to still another embodiment of the present invention, a sauce for meat containing the safflower extract is prepared by the method for preparing a sauce for meat, wherein the sauce for meat includes main ingredients including red pepper powder, 2 to 2.5% by weight based on the total weight of the main ingredients are used. 100 to 130 parts by weight of liver, 110 to 145 parts by weight of onion, 25 to 40 parts by weight of garlic, 25 to 40 parts by weight of starch, 60 to 60 parts by weight of perilla, 6 to 10 parts by weight of ginger, 12 to 20 parts by weight of ginger, 50 to 70 parts by weight of pineapple, 27 to 38 parts by weight of ketchup, 24 to 40 parts by weight of soybean paste, 18 to 30 parts by weight of sugar, 100 parts by weight of pepper, 3 to 5 parts by weight of pepper, and 100 to 200 parts by weight of liquorice extract are used. To 95 < 0 > C for 35.5 to 36.5 hours. 2 to 4 parts by weight relative to 100 parts by weight of red pepper powder are further mixed with the above ingredients, and the above-mentioned ingredients are immersed in vinegar, roots, It is maintained at the temperature for 2 to 3 days, and the extract is removed by lyophilization.

Hereinafter, the present invention will be described in more detail with reference to Examples. However, these are only for the purpose of illustrating the present invention in more detail, but the scope of the present invention is not limited thereto.

≪ Example 1 >

1) Prepare main ingredients including red pepper powder, soy sauce, liver onion, liver garlic, syrup, perilla powder, liver ginger, liver pineapple, ketchup, miso, sugar, liver citrus fruit,

2) Immerse 0.075 kg of leafwood branches and 0.075 kg of leaves per liter of water, maintain at 92 ° C for 36 hours, and then remove the mulch to prepare an extract.

3) Prepare the mixture by mixing the above main ingredients with the extract of Hwangchujangmu tree. On the basis of 100 parts by weight of red pepper powder, about 115 parts by weight of soy sauce, 125 parts by weight of onion, 33 parts by weight of garlic, 50 parts by weight of starch syrup, 8 parts by weight of perilla seed, ginger 16 60 parts by weight of pineapple, 33 parts by weight of ketchup, 36 parts by weight of soybean paste, 24 parts by weight of sugar, 80 parts by weight of citrus fruits, 4 parts by weight of pepper and 150 parts by weight of liquorice were used.

4) The mixture was aged at a temperature of 2 캜 for 5 hours to prepare a meat sauce (sample 1).

≪ Example 2 >

(15 g of stone outer leaves per 15 liters of vinegar, 15 g of root, 15 g of chestnut fruit, 15 g of camphor leaf) were mixed with vinegar, and the mixture was kept at a temperature of 13 캜 for 3 days And the extract is removed by lyophilization to prepare a sub ingredient. A meat sauce (sample 2) was prepared in the same manner as in Example 1, except that 3 parts by weight of the raw material was further mixed with 100 parts by weight of red pepper powder.

≪ Comparative Example 1 &

A meat sauce (sample 3) was prepared in the same manner as in Example 1 except that the extract was not used.

≪ Comparative Example 2 &

A sauce for meat (sample 4) was prepared in the same manner as in Example 1 except that the extract was maintained at 110 캜 for 5 hours.

≪ Comparative Example 3 &

A sauce for meat (sample 5) was prepared in the same manner as in Example 1 except that the extract was maintained at 80 ° C for 48 hours.

<Experimental Example 1> Sensory evaluation on overall acceptability

(1) Panel Selection - The Sensory Surveyor (panel) was 16 housewives with 20 to 50 year olds who were asked to explain the sensory evaluation. The above description was carried out over 1 hour, and the concept of sensory for meat was established and then the sensory characteristics term was developed and defined.

(2) For each of Samples 1 to 5, color and bitter taste were evaluated.

(3) 20 g of each of samples 1 to 5 per 100 g of pork was mixed and roasted pork roasted dishes were evaluated for flavor, fishy smell, flavor, degree of oiliness, texture and overall preference.

(4) The degree of liking in the sensory evaluation was evaluated using the 5 - point item scale. Using the 5-point scaling method, 5 points were evaluated as relatively good, and 1 point was evaluated as poor. The results are shown in Table 1 below.

Sample itself Pork stir-fry with sample color bitter incense Fishy flavor Greasy Texture Overall
preference Sample 1 4.2 3.7 3.9 4.2 4.0 4.2 4.1 4.0 Sample 2 4.0 4.4 4.5 4.8 4.5 4.5 4.6 4.6 Sample 3 4.3 4.6 2.7 2.5 2.9 2.1 2.6 2.5 Sample 4 3.5 2.9 3.1 4.4 3.4 4.5 4.2 3.3 Sample 5 4.2 4.0 3.2 3.3 3.5 3.4 3.6 3.4

As shown in Table 1, sample 3 using the extract of Hwangchulchu extract at high temperature has a lower score in terms of color and bitterness and has a bitter taste when it is not used 1 and 3). It can be seen that when the sub ingredient is mixed in the extract, the bittern alone is neutralized (as compared with samples 1 and 2). In addition, when the roasted dish was prepared by using the extract 1, the preference was improved in the whole item. When the roasted dish was prepared using the sample 2 having the additional ingredient, It can be seen that interaction improves incense, fishy smell, taste, greasyness, texture and general preference.

&Lt; Experimental Example 3 >

(1) Evaluation of the effect of increasing the storage period by the experiment of measuring the number of general bacteria

Samples 1 to 5 were incubated at 28 ° C for 3 days, diluted 100-fold each, and then inoculated on sterilized standard methods agar (Difco) in an amount of 0.1 ml, incubated at 35 ° C for 36 hours, The number of colony counts was calculated by multiplying the number of colonies by the number of colonies generated from 30 to 300 colonies per plate, and the number of general bacteria was calculated by multiplying the dilution magnification. In the order of Sample 2, Sample 4, Sample 1, Sample 5 and Sample 3, (Sample 2 is the smallest and Sample 3 is the largest). These results show that the inhibition of bacterial growth when the extract is used and the inhibition of the bacterial proliferation remarkably when the extract is combined with the extract.

(2) Evaluation of effect of preservation period increase by sensory test

Samples 1 to 5 were stored in an environment of a temperature of 35 ° C and a humidity of 80%, and 10 persons who were housewives (20 to 50 years old) were checked daily for odor to confirm the date when an unpleasant smell was started. In Sample 1, an unpleasant odor began to appear after 3 days. In Sample 2, an unpleasant odor began to appear after 4.5 days. In Sample 3, an unpleasant odor began to appear after 1.1 days, In the case of sample 4, an unpleasant odor began to appear after 3.5 days, and in sample 5, an unpleasant odor began to appear after 1.5 days. This shows that the decay is slowed when the extract is used and the decay is slowed considerably when the extract is combined with the extract.

While the present invention has been described in connection with what is presently considered to be practical exemplary embodiments, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, Should be interpreted as belonging to the scope.

Claims (10)

A main ingredient including red pepper powder, and a green pepper extract. 2. The method according to claim 1,
And 2 to 2.5% by weight based on the total weight of the main ingredients are used. The method according to claim 1, wherein the main material
The present invention relates to a red pepper powder comprising 100 to 130 parts by weight of soy sauce, 110 to 145 parts by weight of onion, 25 to 40 parts by weight of garlic, 40 to 60 parts by weight of starch, 6 to 10 parts by weight of perilla, 12 to 20 parts by weight of ginger, To 70 parts by weight of ketchup, 27 to 38 parts by weight of ketchup, 24 to 40 parts by weight of soybean paste, 18 to 30 parts by weight of sugar, 60 to 100 parts by weight of citrus fruit, 3 to 5 parts by weight of pepper and 100 to 200 parts by weight of flavoring agent Meat sauce made with. 2. The method according to claim 1,
Characterized in that it is obtained by immersing the branches or leaves of washed and dried Hwangryeok tree in an extraction solvent and holding at 89 to 95 캜 for 35.5 to 36.5 hours. The method according to claim 3, wherein the meat source
And 2 to 4 parts by weight based on 100 parts by weight of red pepper powder, wherein the outer layer of the stones mixed with the same weight, the roots of the kneaded kneader, the chestnut fruit and the camphor leaves are dipped in vinegar, For 2 to 3 days, removing the mackerel, and lyophilizing the obtained extract. A main ingredient preparing step of preparing a main ingredient including red pepper powder; Preparing an extract of Hwangchujanggae, preparing a Hwangchujang extract; A mixing step of mixing the main material and the woodchuck extract to form a mixture; And aging the mixture for aging for a certain period of time. [7] The method according to claim 6,
A method for producing meat sauce sauce, characterized in that the eggplant or leaf of the washed and dried Hwangchuhega is dipped in an extraction solvent and maintained at 89 to 95 캜 for 35.5 to 36.5 hours to obtain Hwangchujang extract. 7. The method according to claim 6, wherein in the mixing step
Wherein the main ingredients are 100 to 130 parts by weight of soy sauce, 110 to 145 parts by weight of onion, 25 to 40 parts by weight of garlic, 40 to 60 parts by weight of starch syrup, 6 to 10 parts by weight perilla, 12 to 20 parts by weight of ginger, 50 to 70 parts by weight of pineapple, 27 to 38 parts by weight of ketchup, 24 to 40 parts by weight of soybean paste, 18 to 30 parts by weight of sugar, 60 to 100 parts by weight, pepper 3 to 5 parts by weight and liquor 100 to 200 parts by weight. The method according to claim 8, wherein in the aging step
Wherein the mixture formed in the mixing step is aged at a temperature of 0 to 5 DEG C for 4 to 6 hours. 10. The method of claim 9,
The method for producing meat sauce further comprises a step of preparing a part of raw material, and in the step of mixing, the raw material prepared in the part preparation step is further mixed, and in the part preparation step, Wherein the roots, leaves and leaves of camphor tree are immersed in vinegar, maintained at a temperature of 10 to 15 DEG C for 2 to 3 days, and then the roots are removed, and the resulting extract is lyophilized to prepare a raw material &Lt; / RTI &gt;

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