KR20180119811A - The recipes of doenjang seasoned sauces and seasoned soybean paste using soybean paste sauce - Google Patents

Abstract

The present invention relates to soybean paste seasoned sauces and to a method for cooking soybean paste seasoned grilled pork belly. The present invention aims to provide the soybean paste seasoned sauces, which can prevent the decay and deterioration of seasoned sauces and improve the taste of pork belly ingredients while preserving the fragrance and taste unique to soybeans.

Description

[0001] Description [0002] The present invention relates to a soy sauce seasoning sauce and a seasoning sauce,

The present invention relates to a miso sauce sauce and a miso sauce using the same. More particularly, the present invention relates to a miso sauce sauce which can prevent spoilage and deterioration of spice sauce and soften the meat quality of cooked meat, The present invention relates to a cooking method of roasted pork belly.

Even though the living environment of today has rapidly changed and the lifestyle of modern people has changed and the dietary life structure has been changed, the demand for doenjang has been diversified and diversified even though it has brought about quantitative and qualitative changes in demand For example, in recent years, a hamburger made using meat cooked with miso sauce has been commercially available. In general, the standard of ingredients for doenjang is to add more than 6% of red pepper powder in the food process, add more than 15% of glutinous rice or rice in the case of glutinous rice doenjang and rice doenjang, more than 4% of crude protein and 150 mg of amino acid nitrogen, (More than 100mg% of glutinous rice or rice doenjang). In the conventional method of producing miso, miso was prepared by mixing rice meju, meju powder, malt, and salt for 4 to 5 months to prepare miso. Most of the miso sold in the market in the recent past was miso It is fermented in porcelain, fermented in a sweet potato, mixed with salt, aged in a fermentation tank for 1 to 2 months, and then mixed with red pepper powder and syrup in a sugar pot. Such miso soup is used as a cooking sauce such as soup, stew, etc., or it is not used as food for its own use, but it is attempted to develop a saucer for a sauce which is prepared by eating or sprinkling other food by eliminating disadvantages such as meju and giving a unique flavor and taste Has been steadily. For example, in Korean Patent Registration No. 0180098, malt extract is mixed with glutinous rice pulverized, and the mixture is gelled in the form of porridge, cooled, added with water, and swollen red pepper powder is added, and salt, sugar and xanthan gum are added The red pepper powder which is swollen by adding water is mixed with doenjang, and the salt, sugar and xanthan gum are mixed and heated, and the garlic powder is dissolved in vinegar and mixed An attempt has been made to replace the conventional imported hot sauce by providing a doenjang sauce prepared by the following filling method. Korean Patent Laid-Open Publication No. 2001-0100307 discloses a method of finely grinding soybean paste to improve roughness Tomato paste and spice extract were added to the soybean paste crumbs to improve the mejuju, and the mixture of xanthan gum and denatured starch After adding glutinous glue to make it viscoelastic, it is homogenized by adding sorbitol, onion powder, white sugar, oligosaccharide, vinegar, garlic powder, brewed soy sauce, pure white salt, citric acid and alcohol, filling the container, And tried to utilize vermicelli sauce to give versatility to various dishes of east and west such as steak, barbecue, fish, fried chicken, hamburger, bakery, pizza, spaghetti, fried rice, salad, bibimbap, There is also a bar. However, these conventional attempts have been made to add a unique flavor and taste to miso sauce by adding xanthan gum, garlic powder, vegetable and fruit juice, herb medicine, and additives such as tomato paste and xanthan gum, There is a problem of losing a fragrance and a taste.

DISCLOSURE OF THE INVENTION The present invention has been made to overcome the above problems, and it is an object of the present invention to provide a soy sauce sauce sauce which can prevent spoilage and deterioration of spice sauce, The purpose of this is to provide a cooking method of roasting.

In order to attain the above object, the soy sauce seasoning sauce of the present invention comprises 10 to 20 parts by weight of sugar, 20 to 40 parts by weight of starch, 10 to 20 parts by weight of soju, 0.2 to 1.0 part by weight of pepper, 2.0 to 10 parts by weight of garlic, and 1.0 to 6.0 parts by weight of an early-stage extract. The extract of the early stage is extracted by adding at least one extraction solvent selected from water, a lower alcohol having 1 to 4 carbon atoms, a polyhydric alcohol or a mixture thereof to the root of Phlomis umbrosa. In order to achieve the above-mentioned object, the method of preparing the doenjang sauce pork roast is characterized in that 10 to 20 parts by weight of sugar, 20 to 40 parts by weight of sugar, 10 to 20 parts by weight of shochu, 0.2 to 1.0 By weight of garlic, 1.0 to 6.0 parts by weight of garlic, and 1.0 to 6.0 parts by weight of garlic, to prepare a soy sauce seasoning sauce, and aging the pork belly in the soy sauce seasoning sauce for 10 to 20 hours, And heating and kneading it with heat. The fermented immersion liquid is used in a 1: 1: 2: 1 ratio of Phlomis umbrosa, Usnea longissima, grains and sugar. The fermented immersion liquid is immersed in the fermented immersion liquid for 1 to 2 days, 2, and the mixture was ground in a blender, and then inoculated with a fermentation strain. The fermented product was fermented at 30 ° C for 20 days, and the enzyme reaction was carried out by adding a sugar enzyme to the fermented product.

As described above, according to the present invention, it is possible to utilize useful physiologically active ingredients at the early stage by containing the early-stage extract in the doenjang sauce sauce, and at the same time, it is possible to prevent decay and deterioration of sauce sauce by anti- Can be increased. Particularly, when the fermented immersion liquid is immersed in the bamboo pudding, the meat quality can be improved and the degree of preference can be increased.

Cooking methods of miso sauce and miso sauce

Hereinafter, a method of preparing a miso sauce sauce according to a preferred embodiment of the present invention, and a method of preparing the sauce pork roasted with miso sauce will be described in detail. The method of preparing the roasted miso sauce according to one embodiment of the present invention includes the step of preparing the sauce, the immersion step, the aging step and the cooking step, which will be described step by step

1. Doenjang sauce sauce production step First, dogejang sauce sauce is produced. Prepare seasoned sauce by mixing various seasoning ingredients in miso. The doenjang may be a conventional doenjang, but it preferably uses doenjang prepared by aging a mixture of steamed glutinous rice, maltose, meju powder, red pepper powder and salt. Doenjang is a unique taste of amino acids obtained from meju, sweetness of carbohydrates produced by hydrolysis of carbohydrates of glutinous rice, red color and spicy taste of red pepper powder, and salty taste obtained from soy sauce and salt used to match liver I will. And seasoning ingredients to be mixed with miso include sugar, syrup, soju, pepper, garlic. Examples of the seasoning sauce include 10 to 20 parts by weight of sugar, 20 to 4 parts by weight of starch, 10 to 20 parts by weight of soju, 0.2 to 1.0 part by weight of pepper and 2.0 to 10 parts by weight of garlic, based on 100 parts by weight of miso . Doenjang is not too spicy with spicy flavors, and if you want a spicy sauce or a less spicy sauce, the amount can be added or subtracted. Sugar and starch syrup are used as sweeteners. In particular, starch syrup is preferably mixed with 20 to 40 parts by weight of a suitable viscosity and luster material for seasoning sauce. When the amount of starch syrup is less than 20 parts by weight, the viscosity and moisture content are low. When the starch syrup is more than 40 parts by weight, Soju, pepper and garlic remove the smell of meat. The present invention further comprises an expedient extract in said materials. The initial extract is contained in an amount of 1.0 to 6.0 parts by weight based on 100 parts by weight of miso. The genus Phlomis umbrosa belongs to the genus Labiatae, and its fruit is ovate, broadly ovate and enclosed by a calyx. The juvenile is used as a herb, and the coarse root is used for goldfish and women's disease, and it is distributed in Korea, China, and so on (Korean Society of Genetics, Modern Medicine, School of Medicine, pp322, 1997). At least one selected from water, a lower alcohol having 1 to 4 carbon atoms, a polyhydric alcohol, or a mixture thereof may be used as an extraction solvent for obtaining an early stage extract. As the lower alcohol having 1 to 4 carbon atoms, methanol, ethanol and the like can be used. Butylene glycol, propylene glycol, pentylene glycol and the like can be used as the polyhydric alcohol. Mixtures of water and lower alcohols, mixtures of water and polyhydric alcohols, mixtures of lower alcohols and polyhydric alcohols, or mixtures of water and lower alcohols and polyhydric alcohols can be used as the mixture. As an example of the extraction, an extracting solvent may be added to the dried root at a speed of 2 to 20 times by weight, followed by hot water extraction, cold-rolling or warm-up extraction at 10 to 150 ° C for 1 to 48 hours. Further, a reflux cooling extraction method, an ultrasonic extraction method, or the like can be used. It goes without saying that the extract obtained by using the above-mentioned extraction solvent can be obtained in the form of powder through filtration, concentration under reduced pressure or freeze-drying, spray drying or the like. By incorporating these early-stage extracts into the sauce of miso sauce, useful physiologically active ingredients at the early stage can be utilized and at the same time anti-microbial and antioxidative activity can prevent the spoilage and deterioration of the seasoning sauce. Another example of the miso sauce sauce includes 20 to 60 parts by weight per 100 parts by weight of miso, 10 to 20 parts by weight of soju, 0.2 to 1.0 part by weight of pepper, 2.0 to 10 parts by weight of garlic, 1.0 to 6.0 Weight parts may be contained. The plant fermented product is a fermented product of the genus and the Songra, and a detailed description will be given later.

2. Immersion stage When the miso sauce sauce is prepared as described above, the pork should be prepared in sauce. The pork belly may be immediately matured in sauce sauce, but preferably the pork belly is immersed in the fermented immersion liquid for 1 to 2 days in order to permeate the healthy ingredients into the meat and soften the meat quality, . The fermented immersion liquid was prepared by blending the genus, genus, and sugar at a weight ratio of 1: 1: 2: 2, grinding it in a blender, grinding it, and inoculating the fermentation strain to ferment the fermented product at 30 ° C for 20 days. Is obtained by enzymatic reaction. Songna (Usnea longissima) is a lichen of Rhododendron, 10 to 20 cm long, thick on the upper part, and 1 to 1.5 mm in diameter. Songla live on tree trunks and branches attached to the alpine area, which is well-fogged. Songra contains usnic acid, which is known to be used as a diuretic, antipyretic, antipyretic, antipyretic, and antipyretic in one room. Songa is dried and used. As the grain, at least one selected from rice, barley, soybean or wheat, and brown rice may be used. The grains are rich in vitamins and minerals, nutrient-rich, and rich in dietary fiber. It is mixed at a weight ratio of 1: 1: 2: 2 in the genus, songa, grain and sugar. Mixed genus, Songra, grains and sugar are fermented by grinding with a blender and then inoculating the fermentation strain. The fermenting bacteria may be fungi, yeast or lactic acid bacteria. Aspergillus oryzae (KCTC6292), Aspergillus niger (KFCC-11268) can be used as a fungus, and Saccharomyces cerevisiae can be used as a yeast strain. Aspergillus oryzae Can be used. Thus, fermentation may be performed by a particular strain that has been artificially inoculated, or may be performed by a naturally inoculated strain. When the fermentation strain is artificially inoculated, 0.01 to 0.5 part by weight of the fermenting microorganism is inoculated to 100 parts by weight of the mixture containing the genus, the melon, the grain and the sugar.

The mixture is placed in a fermentation vessel and fermented at 30 ° C for 20 days. It is preferable to use a pot as a fermentation vessel. The jars are formed with innumerable fine pores so that fresh air is constantly circulated to the inside of the pot, thereby ensuring optimal fermentation. When fermentation is carried out at a temperature higher than 30 ° C, harmful microorganisms become an environment favorable for proliferation irrespective of the kind thereof, and there is a possibility of deterioration or corruption due to harmful microorganisms. At a temperature lower than 30 캜, it is not sufficiently aged to obtain a desired fermented product, and the fermentation period becomes longer. The mixture filled in the fermentation vessel in the middle of fermentation is stirred once or twice. This is to ensure that the mixture is uniformly fermented as a whole. The fermented fermented product itself can be used as a fermentation immersion liquid, but it is preferable to add an enzyme to the fermented product to perform an enzymatic reaction. By converting the polysaccharide present in the fermentation product into a physiologically active substance capable of absorbing into the body, it is possible to enhance the antioxidative effect by enhancing the physiological activity or converting it into a newly biosynthesized metabolite. Amyloglucosidase (AMG) and viscozyme can be used as glucosease. Amyloglucosidase is an enzyme produced from Aspergillus niger and has an optimal temperature of 60 ° C. And viscose is an enzyme derived from Aspergillus aculeatus and has an optimum temperature of 55 ° C. After adding the enzyme to the fermentation product, it is reacted at 50 to 60 ° C with stirring at 130 to 170 rpm for 24 to 72 hours to effect enzyme reaction. The temperature is not particularly limited as long as it is a condition in which the saccharification enzyme is not inactivated. In addition, the malt powder obtained by grinding the malt finely is dissolved in water and allowed to stand for 3 to 5 hours. The maltose solution obtained by taking the supernatant can be added to the fermentation product for enzymatic reaction. Malt is germinated barley and contains many enzymes such as α-amylase, β-amylase and protease which can decompose starch and protein. The malt liquor is added in an amount of 50 to 150 parts by weight based on 100 parts by weight of the fermented product. The pork belly is immersed in the fermentation immersion liquid prepared as described above for 1 to 2 days to permeate the oil components of the fermentation immersion liquid into the meat to soften the meat quality by starch and proteolytic action of various enzymes.

3. Ripening stage

The pork belly immersed in the fermentation immersion liquid is placed in a prepared miso sauce sauce and matured at 5 to 15 degrees for 10 to 20 hours so that various ingredients of sauce sauce can be infused into the meat.

4. Cooking stage

The pork ribs which are aged in miso sauce sauce are cooked by the usual method. It can be cooked by baking on a fire plate, roasted by charcoal fire, or smoked.

Cooking methods of miso sauce and miso sauce

Claims (1)

Containing 10 to 20 parts by weight of sugar, 20 to 4 parts by weight of starch, 10 to 20 parts by weight of soju, 0.2 to 1.0 part by weight of pepper and 2.0 to 10 parts by weight of garlic, The pork that has been aged is cooked by a conventional method. It can be baked on a fireplace, roasted by charcoal grill, or smoked.

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