KR20190009525A - Seasoning Sauce for Making Sailfin Sandfish Sikhae, and Method for Manufacturing the Same - Google Patents

Abstract

The present invention relates to a method of producing a seasoning sauce mixed with sailfin sandfish in a process of producing sikhae (fermented fishes with grains) using sailfin sandfish as a main ingredient, and the seasoning sauce produced by the method. According to the seasoning sauce for producing sailfin sandfish sikhae, the seasoning sauce is bonded to sailfin sandfish by brown rice glue to form a film on the surface of the sailfin sandfish such that outflow of water contained in the sailfin sandfish is blocked, thereby suppressing the seasoning sauce from being flown down from the sailfin sandfish. At the same time, loss of water from fish meat of the sailfin sandfish can be prevented, thereby maintaining vivid texture of the sailfin sandfish. The film blocks the sailfin sandfish from being exposed to external air, thereby delaying spoilage in the fish meat of sailfin sandfish to increase storability of the sailfin sandfish. Further, the brown rice glue and saccharide immersion extracts which are contained in the seasoning sauce rarify strong tastes and flavors of garlic and onion such that flavor and taste of sailfin sandfish sikhae are in balance, and an alcoholic ingredient and vinegar increase storability and the content of γ-aminobutyric acid (GABA) of sailfin sandfish sikhae, thereby providing a useful effect to the human body.

Description

TECHNICAL FIELD [0001] The present invention relates to a seasoning sauce and a method for manufacturing the sauce,

The present invention relates to a method for producing a sauce mixture to be mixed with a scallion in a process of producing a seaweed using a scallop as a main ingredient, and a sauce made by the method.

It is a fermented food which is fermented by aging fermented by mixing raw materials such as cooked rice, malt, red pepper powder and radish after dipping fishes and shellfishes. PH is lowered by the organic acid produced by lactic acid bacteria and the growth of the spoilage bacteria is suppressed, It is degraded by enzymatic and microbial proteolytic enzymes. During fermentation, the components of the sub ingredient are combined with fish and shellfish, giving flavor and texture to the cold.

The fish meat produced in this way has a high nutritional value and a sour and spicy flavor. Therefore, it is used as a high-grade side dish or a sake dish. Especially, It is known as a nutritious food for the health of the elderly and children.

However, the traditional salting is less in salinity than the salted fish, so the storage period is relatively short. As a result, large scale commercial production is not made and small quantity is produced by order production or local specialties. And it is due to the fact that the shelf life is short due to the rapid change of fish and shellfish which is the main raw material.

In order to increase the shelf life of salt water, we can consider salinity increase. However, high salinity is a cause of adult disease. Therefore, There is a disadvantage that the preference is low,

Recently, a method of increasing the shelf-life of foods using natural materials by adding food materials having antimicrobial functions has been studied. For example, natural foods such as mushrooms, herb medicine, and herbs containing antimicrobial ingredients are added to the seasonings Thereby enhancing storage stability.

For example, Korean Patent Publication No. 1424400 discloses a method of immersing fish in a fish broth and aging the fish and then aging the fish with salt and frying it in a Chinese medicine (alfalfa, lupine, japonica, ogapi, etc.) It is then aged together and then fermented with minced garlic, red pepper powder, chopped ginger, and pickled radish to prepare fish broth.

However, since the antimicrobial function inhibits the fermentation of lactic acid in the fermentation, it takes a long time for fermentation and aging of the fermentation, And it is difficult to recover the original flavor and aroma.

As another method for extending the storage period of the cold storage, in Korean Patent Registration No. 1314346, seaweeds are firstly immersed in seasoning liquid (vinegar, sugar, steviosite, mirin, soy sauce and salt) And cooled, and then the fish and shellfish are secondly immersed and mixed with an ingredient (mezzo, rice, red pepper, garlic, ginger, etc.), followed by fermentation and aging to prepare a solution.

Although the above invention attempts to extend the quality maintenance period by reducing the number of live bacteria in the seasoning liquid by boiling the seasoning liquid, the microorganism propagated in the meat and shellfish meat quality is sterilized , The bacteria of meat and shellfish meat quality are sterilized by vinegar of seasoning liquid, but vinegar penetrates meat and fish meat quality and suppresses fermentation of lactic acid, and the expression of flavor of fermentation is decreased.

Therefore, for the development of the frozen industry, it is required to develop a hygienic processing process to secure the safety of food and a method of producing frozen food that can increase the storage period without deteriorating the flavor of the frozen food.

The object of the present invention is to provide a sauce for beef flour making and a method for producing the beef sole which are mixed in the flour-making process so as not to lower the flavor of the flour while increasing the shelf-life of the flour.

In order to solve the above problems, the present invention provides a method for producing a brown rice flour, which comprises mixing brown rice flour with water in an amount of 8 to 12 times by weight, heating the rice flour for 20 to 30 minutes and then heating the rice flour for 10 to 20 minutes to prepare a brown rice flour; The garlic and the onion are mixed with the saccharide at a ratio of 40 to 60:40 to 60% by weight, and the mixture is kept in a sealed state for 80 to 120 days to prepare a garlic dipping solution and an onion dipping solution; And 50 to 60 parts by weight of red pepper powder, 20 to 30 parts by weight of chopped garlic, 20 to 30 parts by weight of liver onion, 8 to 16 parts by weight of chopped ginger, 4 to 8 parts by weight of sesame seeds, And 4 to 8 parts by weight of the soaking solution per onion.

Preferably, the saccharide is grape juice, and the garlic and onion are preferably immersed in vinegar and then mixed with saccharides to prepare a sugar solution.

In addition, in the step of preparing the sugar solution, it is preferable to mix 10 to 30 parts by weight of the wine with 100 parts by weight of saccharide in each of garlic and onion mixed with the saccharide. In the mixing step, the minced garlic and the garlic dipping solution are mixed It is preferable to mix the liver onion and onion dipping solution and then mix them with other materials.

The garlic dipping solution and the onion dipping solution were mixed with garlic or onion at a rate of 2/5 to 3/5 of the amount of the saccharide based on weight, and the mixture was allowed to stand in a sealed state for 20 to 40 days. The remaining amount of the saccharide mixture was mixed, It is preferable to be produced by standing for 50 to 70 days.

In addition, the present invention provides a spice for making a molten steel produced by the above method.

The sauces for producing a fish paste according to the present invention are characterized in that the sauce for fish paste is bound to the fish paste and the membrane is formed on the surface of the fish paste to prevent the water spill contained in the fish paste from being blocked, thereby preventing the sauce from flowing down from the fish paste. The fish meat can be kept in a vivid texture by preventing the fish meat from being lost, and the fish meat is blocked by the outside air by the membrane, so that the corruption of the fish meat is delayed and the storage stability is improved.

In addition, the brown rice flour and sugar solution contained in the sauce concentrate the strong flavor and aroma of garlic and onion to harmonize the flavor of the sea bream, the alcohol component and the vinegar increase the shelf life, Lt; / RTI >

Figs. 1 to 3 are test results obtained by analyzing the content of free amino acids in the fish meat and shellfish according to the East Coast Marine Living Resources Research Center. Figs. 1 to 3 show the results of the analysis of the fish meat of the fish. Fig. 2 shows the results of the analysis , And Fig. 3 shows the results of analysis of the molten steel smelted with ordinary rice flour added.

Dulmuk is a white fish belonging to Dulmukwha of the perennial herbaceous variety. It is soft and has a high protein and mineral content. It is especially beneficial to pregnant, lactating and developing children. It has a high content of phosphorus and becomes a constituent of bone and dental tissue. It maintains equilibrium between acid and alkali in the body. It also has excellent composition of amino acid which constitutes protein, and contains a large amount of lysine and threonine, and is an excellent food which can supplement amino acid to a diet centered on cereals.

In addition, Taurus mushrooms are cholesterol-lowering chitosan and taurine, so they are effective in preventing various diseases and are easy to clean because they have no scales, so they are cooked in various forms such as fried, steamed, stewed, stewed as well as grilled.

However, since Dulmuk is a common fish and its price is low, selling fish as it is fish is not beneficial to income, so it is necessary to improve the value added by making it processed food.

Accordingly, the present invention aims to provide a method for enhancing the value added of a doruk, by providing a dorukmu as a main ingredient in the present invention, and providing a sauce for making a doruk mushroom, Thereby preventing the finished product from being corroded in the circulation process. In addition, the corn steeple made from the sauce of the present invention improves shelf life and enables long-term storage.

The sauces for the production of corn flour according to the present invention are prepared by mixing brown rice flour, red pepper powder, chopped garlic, liver onion, chopped ginger, sesame, garlic flour, and onion flour.

The fresh doruk mushroom is washed and cut with fresh mushroom, and it is prepared by squeezing it with the seasoning of the present invention. The fresh doruk mushroom contains a lot of water, and when the mushroom is mixed with the sauce, As the seasoning is separated from the saururus, the longer the storage period, the lower the marketability of saururus.

In order to prevent this, the sauce of the present invention is mixed with a brown rice flour and a brown rice flour mixed with a brown rice flour. The brown rice flour is viscous and adheres well to the surface of the rice bran, and the other components of the rice bran are well- It is possible to prevent the phenomenon that the sauce is separated from the sash.

In addition, as the time passed, the starches of the brown rice flour gradually become aged to harden the sauce, and the moisture flowing from the rice flour dilutes the sauce, and the brown rice starch is aged Since the hardness and the thinning due to the water content of the sand mold are canceled each other and the viscosity of the sauce is kept constant, the sauce is not separated from the sand mold and the texture of the sand mold is kept constant.

In addition, when a three-dimensioned suture mushroom is mixed with a sauce, a liquid brown rice paste with adhesive strength is applied to the surface of the suture, and the brown rice paste is evenly applied to the surface of the suture surface as time passes. In this state, The film is aged to form a film on the surface of the molten metal.

Since the starch membrane blocks the dorumk from the outside air, it prevents oxidization of the doruk and delays the decay of the doruk meat, and it prevents the evaporation of water contained in the doruk muk, so that it can maintain the mouthfeel of the doruk mug even if stored for a long time .

In addition, gamma-aminobutyric acid (GABA) is contained in brown rice, so that GABA component can be added to Dorumuk chrysanthemum, and GABA component can be added to inhibitory chemical substance Which is known as a blood pressure lowering and diuretic effect in addition to increasing the oxygen supply of the brain by stimulating the metabolic function of the brain cells to stabilize the nervous and relieve the anxiety is provided.

The brown rice flour is prepared by mixing 8 to 12 times water by weight in brown rice flour, heating it for 20 to 30 minutes on a high heat and heating it for 10 to 20 minutes on a heavy rice flour. While the rice flour is heated, Allow the heating vessel to cool in cold water to keep the brown rice powder from sticking even after the heating is completed.

Onion is mainly used for edible use of scaly stem. The distinctive smell of onion originates from allyl propyl disulfide and allyl sulfide, which are contained in the stem of the scales, which physiologically promotes digestive juice secretion It is known to have effects such as excitement, sweating, and diuretic.

Onion is also rich in various vitamins and minerals such as calcium and phosphoric acid to remove harmful substances in the blood, and when mixed with fish, it has the effect of softening the texture of fish.

Garlic is strong in spicy, rich in various vitamins and minerals, excellent in pharmacological actions such as dryness, sweating, diuretic, suit, sterilization, transferring, ionizing, atherosclerosis and hypertension, and especially excellent in sterilizing power, .

These garlic and onion have antimicrobial and antioxidative effects, which can enhance the flavor of the pork and enhance the shelf life of the pork using these antimicrobial and antioxidative effects. However, garlic and onion It has a disadvantage that it induces the rejection of ingestion due to irritating taste and smell caused by the compound.

Therefore, in the present invention, instead of reducing the content of chopped garlic and liver onion, garlic and onion are mixed with saccharide, and the sugar solution is aged. Then, garlic and onion are mixed with garlic and garlic, It maintains the antimicrobial and antioxidant efficacy of onion, while purifying the strong taste and aroma.

Mix garlic and onion at 40 ~ 60: 40 ~ 60 wt% (garlic or onion: saccharide) in each of the garlic and onion, mix them intermittently while standing for 80 ~ 120 days in a sealed state or shake the container. Garlic, onion, , The garlic dipping solution and the onion dipping solution were prepared and mixed with about 1/4 of the weight of the minced garlic and the onion onion respectively. The mixing ratio of garlic and onion was minimized, It will fit properly with the ceremony.

Sugar is the most advantageous sugar in terms of cost, but it is preferable to use grape juice which is rich in minerals together with sugar components, and grape is very high in sugar content, so that garlic and onion can be easily prepared with sugar solution The grapes themselves are acidic but rich in minerals, so they act as an alkaline food in the body when consumed, so they are effective in preventing acidification of the human body.

In addition, a sugar solution may be prepared by mixing saccharides in garlic or onion and adding wine thereto. Since the wine contains an alcohol component, the sugar component of the saccharide, the sugar component of the wine and the alcohol component of the wine are combined, It is possible to shorten the preparation period of the sugar solution of the onion and the alcohol component of the wine to provide a preservative effect to increase the shelf life of the molasses.

It is appropriate that the wine is mixed at a ratio of 10 to 30 parts by weight based on 100 parts by weight of the saccharides in terms of shortening the preparation period of the sugar solution, increasing the shelf-life of the corn steep liquor and preventing the flavor of the alcoholic beverage from deteriorating.

Since it takes the most time to prepare the sugar solution in the preparation of the sauce according to the present invention, it is preferable to shorten the preparation period of the sugar solution. For this purpose, instead of mixing the saccharide once in the garlic or onion The sugars are halved and mixed stepwise with garlic or onions.

First, 2/5 to 3/5 (by weight) of the mixed amount of saccharide mixed in garlic or onion is mixed with garlic or onion, and the mixture is intermittently mixed while being kept in a sealed state for 20 to 40 days. Thereafter, And the container is shaken intermittently while being kept in a sealed state for 50 to 70 days to prepare a dipping solution.

When the garlic or onion is preliminarily dipped into the saccharide in such a manner, the saccharide flowing out from the inside of the garlic and the onion by the osmotic pressure phenomenon and the relatively less saccharide mixed in the garlic or the onion juice are dissolved into the solution state, When the remaining saccharides are mixed in half, the remaining saccharides are rapidly dissolved in the solution, and garlic and onion are quickly liquefied in the solution, so that the period of preparation of the sugar solution can be shortened.

As a method for further shortening the preparation period of the dipping solution, it is preferable to mix the garlic and the onion with the saccharide after the film wrapping the surface of the garlic and the onion is melted after immersing the vinegar in the vinegar before mixing with the saccharide. Which dissolves the surface membrane of garlic and onion quickly so that the saccharide can directly contact with the internal components, so that garlic and onion can be liquefied quickly.

In the mixing of sauces, the minced garlic and garlic dipping solution, the liver onion and the onion dipping solution are mixed thoroughly before mixing the minced garlic, the liver onion, the garlic dipping solution and the onion dipping solution all at once, It is preferable to mix them with other materials. If they are mixed first, the particles of the minced garlic and liver onion are coated with the viscous liquid slurry of garlic sugar and the slurry of the onion so that the scattering of the fragrance of the minced garlic and liver onion is suppressed (Onions), so that the strong flavor and fragrance of the garlic (onion) can be maintained and the strong flavor and aroma can be refined. Can be obtained.

The brown rice paste mixed with the sauce of the present invention also has the effect of wrapping the chopped garlic and the liver onion particles like sugar dipping and reducing the strong taste and aroma of garlic and onion.

50 to 60 parts by weight of red pepper powder, 20 to 30 parts by weight of chopped garlic, 20 to 30 parts by weight of liver onion, 8 to 30 parts by weight of chopped ginger, 4 to 8 parts by weight of sesame, 4 to 8 parts by weight of garlic powder, and 4 to 8 parts by weight of onion powder.

The above-prepared sauce is mixed with about 20% by weight of the sliced cucumber in a ratio of about 20% by weight to prepare a quick-frying dish, and it is possible not only to distribute the low- It is possible to prevent the deterioration of the process fundamentally and also to have a long shelf life as compared with the case of the Dorumuk beverage which is produced by a conventional method because the shelf life of the Dorumuk shelf using the sauce of the present invention is high.

Hereinafter, the present invention will be described in more detail with reference to the following examples, comparative examples and test examples.

It is to be understood, however, that the invention is not to be construed as being limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art. Will be apparent to those skilled in the art to which the present invention pertains.

≪ Example 1 >

1 kg of brown rice powder and 10 kg of drinking water were mixed in a heating vessel, and the mixture was heated in an electric heater for 25 minutes and then heated in a fire for 15 minutes. During the heating, the brown rice powder was stirred so as not to adhere to the floor. Was prepared in cold water.

Garlic and onion were each placed in a jar and sugar was placed on it, and this process was repeated to allow garlic or onion to be layered with sugar.

For the purpose of preventing microbial contamination, the top of garlic or onion was covered with sugar so that it was completely covered, and the lid was closed for 100 days. The used garlic (or onion) and sugar were 1 kg each, and intermittently mixed In the latter half of the experiment, garlic dipping and onion dipping were prepared by shaking the container.

4.5 g of red pepper powder, 2 kg of chopped garlic, 2 kg of liver onion, 1 kg of chopped ginger, 500 g of sesame seeds, 500 g of the above-mentioned garlic dipping solution, and 500 g of the soaking solution per onion were mixed in 8.5 kg of the brown rice flour, .

≪ Example 2 >

In Example 1, a sauce for cooking was prepared in the same manner as in Example 1, except that grape juice was used instead of sugar during the preparation of the garlic dipping solution and the onion dipping solution.

≪ Example 3 >

In Example 1, sauces for the preparation of the molasses were prepared in the same manner as in Example 1, except that 200 g of wine was added to each of the garlic dipping solution and the onion dipping solution.

<Example 4>

In Example 1, 500 g of sugar was mixed with 1 kg of garlic or onion during the preparation of the garlic dipping solution and onion dipping solution, and the mixture was intermittently mixed while being left to stand for 30 days. Thereafter, 500 g of sugar was mixed again, To prepare a dipping sauce for garlic dipping in the same manner as in Example 1, except that the dipping solution of garlic sugar and the dipping solution of onion were prepared.

&Lt; Example 5 >

In Example 1, a sauce for sashimi preparation was prepared in the same manner as in Example 1, except that garlic and onion were dipped in vinegar for 3 minutes during the preparation of the garlic dipping solution and the onion dipping solution for 3 minutes, Respectively.

&Lt; Example 6 >

In Example 1, the ground garlic and the garlic dipping solution were mixed and thoroughly stirred, and the liver onion and onion dipping solution were mixed and thoroughly stirred. Then, the mixture was mixed with the other ingredients of the sauce, Was prepared in the same manner as in Example 1.

&Lt; Comparative Example 1 &

In Example 1, a sauce for cooking was prepared in the same manner as in Example 1, except that the rice flour was used instead of the brown rice flour in the sauce material.

&Lt; Comparative Example 2 &

In Example 1, a sauce for making a carcass was prepared from only the rest of the ingredients, without using a dipper of garlic sugar and a dipper of an onion in the sauce material.

&Lt; Test Example 1 > Measurement of adhesion of sauce

The non-irrigated areas such as the head and the inside were removed from the fresh fish and cleaned, and then the pieces were sliced at a width of about 1.5 cm. The slices prepared in Examples 1 to 6 and Comparative Examples 1 and 2 And then aged at 4 ° C for 3 weeks to prepare a Dorumuk beef.

 After 5 days from the preparation of the Dorumuk beef, the Dorumuk beef was placed on a sieve and allowed to stand for 3 hours, and the weight of the sauce spilled through the sieve was divided by the total weight of the first dish, And the results are shown in Table 1 below. &Lt; tb &gt; &lt; TABLE &gt;

Results of measuring the separation rate of sauce Seedling separation rate (%) Example 1 17.2 Example 2 16.9 Example 3 17.8 Example 4 17.5 Example 5 17.4 Example 6 16.4 Comparative Example 1 21.6 Comparative Example 2 15.5

The results of Table 1 show that the safflower of Comparative Example 2 in which the garlic dipping solution and the onion dipping solution were not mixed was least separated and the sauce of Comparative Example 1 using the rice flour instead of the brown rice flour was most separated.

From the above results, the liquid garlic dipping solution and the onion dipping solution act to separate the sauce from the dull cake, and the viscous brown rice dough acts to bind the sauce to the dull cake, It can be seen that the difference in the dissociation rate of the spices is larger than that of the sample 1, and thus the binding action by the rice flour is more effective than the separation effect by the sugar solution.

In addition, the lower separation rate of the Examples was lower than that of Comparative Example 2, and was uniformly applied to the surface of the molten steel during the course of the brown rice paste, and aged during aging to form a film on the surface of the molten metal. The film blocked the outflow of water contained in the molten metal, It is judged that it reduces the separation of the sauce from the doruk.

Therefore, as in the case of the present invention, it is possible to suppress the flow of the sauce from the syrup when the syrup is removed from the syrup by adding brown rice to the syrup sauce.

&Lt; Test Example 2 >

Table 2 shows the date when the corruption was first observed when the corn steeple sieve prepared in Test Example 1 was placed in a shade at room temperature and corruption was observed with naked eyes and smell.

Corruption Date Corruption occurrence day (days) Example 1 13 Example 2 12 Example 3 18 Example 4 11 Example 5 16 Example 6 10 Comparative Example 1 9 Comparative Example 2 15

In Table 2, Example 3 using wine in the preparation of the dipping solution was the most late to decay, and after dipping the garlic and onion in the vinegar, the dipping Example 5 was later decayed. The alcohol component of the wine and the vinegar It is analyzed as a result of delaying the corruption of the Dorumuk express by adding to cattle.

Comparative Example 1 using rice cooked rice instead of brown rice paste The corn steep film was not formed as in the case of Example 1, and corruption was promoted by direct contact with outer air of fish meat. It can be seen that Comparative Example 2, which did not use the soaking solution, was decomposed later than Example 1, and the sugar content of the soaking solution promoted the decay.

Therefore, it is preferable to add wine and vinegar to the safflower in order to store the rice paddy which is added with the brown rice flour and sugar solution as the present invention for a longer period of time.

&Lt; Test Example 3 >

The free amino acid contents of the fish samples were determined by referring to the East Coastal Marine Biological Resources Research Center of Example 1 and Comparative Example 1 prepared in Test Example 1, using the fish meat as a control. The results are shown in FIGS. 1 to 3 .

The total free amino acid content was 585.5 mg / 100 g in the case of Fig. 1 (control), 181.6 mg / 100 g in the case of Fig. 3 (Example 1) and 534.5 mg / 100 g in the case of Fig. , And it was found that the fish meat was decomposed into amino acids and the flavor was increased during the ripening process of the fish.

In particular, the content of g-ABA was increased from 0.6 ㎎ / 100 g of Dorumu fish meat to 16.3 ㎎ / 100 g of Dorumuk fermentation of Comparative Example 1 and 24.6 ㎎ / 100 g of Dorumuk fermentation of Example 1, The increase in the amount of Example 1 is large, so that the Doruk Mullion produced by the method of the present invention can further expect the effect provided by the Gabba component such as blood pressure lowering, diuretic effect, promotion of the metabolic function of brain cells, and nervous stability.

&Lt; Test Example 4 >

The taste, flavor, color, texture, and overall acceptability of the molasses were measured by the 5-point scale method and the average value was measured in the following Table 3 for 70 persons, Respectively.

Sensory test result flavor incense color Texture Overall likelihood Example 1 3.6 3.7 3.5 3.5 3.6 Example 2 3.8 3.8 3.9 3.5 3.7 Example 3 4.0 4.0 3.8 3.4 3.8 Example 4 3.5 3.5 3.5 3.8 3.6 Example 5 3.8 3.5 3.6 3.7 3.7 Example 6 4.1 4.1 3.5 3.7 3.8 Comparative Example 1 3.1 2.8 4.1 4.0 3.5 Comparative Example 2 3.2 3.3 3.4 3.6 3.4 5: very good, 4: good, 3: normal, 2: poor, 1: very poor

As shown in Table 3, in Example 3 in which wine was added to the sugar solution and in the case of mixed with other materials of the sauce, the slurry of the garlic and garlic, the liver onion and the slurry of the onion were mixed first, 6 received the best evaluation, and Comparative Example 1 using rice flour instead of brown rice flour and Comparative Example 2 using no sugar solution were evaluated poorly.

In Example 3, the strong flavor and aroma of garlic and onion were improved while the wine was added to improve the flavor of garlic and onion. In Example 6, garlic and liver onion were mixed with garlic Onion particles were coated with glucose solution to purify their strong taste and flavor, whereas Comparative Example 1 and 2 did not add brown rice flour and sugar solution, thereby offsetting strong taste and flavor of garlic and onion The result is that the overall taste and flavor are not harmonized.

In Comparative Example 1 in which the shape and color of the meats and texture of the meats and the texture of the chewy meats were highly evaluated, it is considered that the present invention is also preferable in that the addition of the cereals having a color similar to that of the meats .

The overall likelihood was evaluated to be higher than that of the comparative example, thus confirming the merchantability of the present invention.

Claims (7)

Mixing the brown rice flour with water in an amount of 8 to 12 times by weight, heating the rice in high heat for 20 to 30 minutes, and heating the rice flour for 10 to 20 minutes to prepare a brown rice flour;
The garlic and the onion are mixed with the saccharide at a ratio of 40 to 60:40 to 60% by weight, and the mixture is kept in a sealed state for 80 to 120 days to prepare a garlic dipping solution and an onion dipping solution; And
20 to 30 parts by weight of chopped garlic, 20 to 30 parts by weight of chopped garlic, 8 to 16 parts by weight of chopped ginger, 4 to 8 parts by weight of sesame seeds, 4 to 8 parts by weight of garlic dipping solution 4 And 8 to 8 parts by weight of the submerged percolated onion. The method according to claim 1,
Wherein the saccharide is a grape juice. The method according to claim 1,
Wherein the saccharide-mixed garlic and the onion are mixed with 10 to 30 parts by weight of sugar based on 100 parts by weight of sugar, respectively, in the step of producing the sugar solution. The method according to claim 1,
The garlic dipping solution and the onion dipping solution were mixed with garlic or onion at a rate of 2/5 to 3/5 of the amount of saccharide by weight, and the mixture was allowed to stand in a sealed state for 20 to 40 days. The rest of the saccharified mixture was mixed, And the mixture is allowed to stand for 70 days, thereby producing a sauce. The method according to claim 1,
Wherein the garlic and onion are immersed in vinegar and mixed with a saccharide to prepare a sugar solution. The method according to claim 1,
Wherein the mixing step comprises mixing the minced garlic and the garlic dipping solution, mixing the liver onion and the dipping solution with the onion, and mixing them with other materials. A spice for the production of molasses for manufacture by the method according to any one of claims 1 to 6.

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