KR20190061967A - Pork seasoning and aged pork - Google Patents

Abstract

The present invention relates to seasonings for aging pork and aged pork, wherein the seasonings include bulgogi soy sauce, water, grape juice, sugar, syrup, traditional Korean soy sauce and wine, and the wine includes 50 to 150 parts by volume based on 100 parts by volume of the traditional Korean soy sauce, thereby exhibiting excellent meat quality as well as excellent flavor and taste without easily getting tired while ensuring low price.

Description

Pork seasoning and aged pork {Pork seasoning and aged pork}

The present invention relates to a sauce for aging pork and aged pork, and more specifically to a seasoning for pork aging including wine and soy sauce, and a pork aged with the seasoning.

In general, the pork that people like to eat is inexpensive and the taste is excellent, so that a lot of consumption is done.

This phenomenon is called post-stiffness. In post-stiffness, after the breath stops, oxygen is not supplied and the glycogen contained in the muscle becomes lactic acid. As a result, Shrinkage of the joints causes the meat to become hard and the taste to deteriorate. In addition, the pork had a characteristic pork odor, and it tended to be easily squeezed because it did not eat much, and it was not able to promote consumption.

Accordingly, in recent years, various methods for improving meat quality of pork, eliminating turgor, and removing cholesterol to provide healthy pork are disclosed.

Specifically, Korean Patent Laid-Open No. 2001-19344 discloses a sauce of pork ribs which further contains a citrus syrup and a poultry concentrate. This is to remove the odor of pork ribs, preserve meat quality and inhibit harmful microorganisms . Korean Patent No. 326734 discloses a prepared seasoning for meat that allows a prepared seasoning to rapidly penetrate into meat by adding a carrier and a spice as water-soluble mineral ions to a seasoning containing various seasonings, , The spice and the like are rapidly infiltrated into white meat, thereby shortening the ripening time of the seasoning.

However, the above-mentioned conventional technique has been improved to remove the odor and to shorten the aging time to some extent. However, since the odor is reduced and the aging time is shortened, the meat quality of the aged meat is lowered, Not only does it fall off, but it also has the problem of getting tasteless.

The present invention has developed a functional pork which can maintain the flexibility of pork by aging pork with wine and soy sauce, and can also provide characteristic pork intestines, various odors and wine characteristics, thereby improving health promotion effect and consumption .

Korean Patent Laid-Open Publication No. 2016-75881

The present invention aims at providing aged pork having excellent meat quality and seasoning capable of aging the pork.

The object of the present invention is to provide a fermented pork which is excellent in flavor and can not be easily bite, and seasoning capable of aging the pork.

It is an object of the present invention to provide aged pork having a low price and excellent taste and seasoning capable of aging the pork.

1. A seasoning for pork fermentation, wherein the wine comprises soy sauce, water, grape juice, sugar, syrup, soy sauce, and wine.

2. The method of claim 1, wherein the bulgogi soy sauce, the grape juice, and the starch syrup are each independently contained in an amount of 50 to 150 parts by weight relative to 100 parts by weight of the soy sauce soy sauce, and the sugar is 150 to 250 parts Included as skin, seasoning for pork ripening.

3. The method of claim 1, wherein the wine has a water content of 50% or less and a sugar content of 5 to 20 brix to prepare a grape juice; Adding an antioxidant to the grape juice; Inoculating a fermentation strain into the grape juice to which the antioxidant is added; A first filtering step of filtering the fermented grape juice; An aging step of aging the filtered grape juice; And a second filtration step of filtering the aged grape juice.

4. In the above 1, a seasoning for pork ripening, further containing pear, apple, onion, leek, chopped garlic, pepper, sesame oil and syrup.

5. The seasoning for pork maturation according to 4 above, wherein the sesame oil contains 25 to 40 vol.

6. The fermented seasoning of pork according to the above 4, wherein the sugar content is from 20 to 40 brix.

7. Chopped pork chopped in seasoning of any one of items 1 to 6 above.

According to one embodiment of the present invention, the seasoning of the present invention can produce aged pork having excellent meat quality.

According to one embodiment of the present invention, the seasoning of the present invention can produce aged pork having excellent flavor and not being easily bite-dried.

According to one embodiment of the present invention, the seasoning of the present invention can produce aged pork having a low price and excellent taste.

1 is a flow chart showing a manufacturing process according to an embodiment of a method for manufacturing aged pork according to the present invention.

The present invention relates to a seasoning for pork ripening and aged pork, which comprises roasted soy sauce, water, grape juice, sugar, syrup, soy sauce and wine, wherein the wine is 50 to 150 parts The present invention relates to a pork ripening seasoning and aged pork, which are excellent in meat quality, excellent in flavor, not easily bite, low in price and excellent in taste.

Hereinafter, the present invention will be described in detail.

In the present invention, pork includes all parts of pork such as pork belly, neck, rib, sirloin, relief, avalanche, and seagull.

The spice for aging pork according to the present invention includes roast meat soy sauce, water, grape juice, sugar, starch syrup, soy sauce soy sauce and wine, and the wine comprises 50 to 150 parts of the soy sauce soy sauce 100 parts of the skin.

In the present invention, bulgogi soy sauce is high in sugar content and does not squeeze as compared with general soy sauce, and is a soy sauce suitable for pickling of bulgogi and various kinds of meat. In the present invention, bulgogi soy sauce can make pork meat softer, so that pork can have a soft texture. Bulgogi soy sauce is made from purified water, acid-decomposed soy sauce [gluten, sun salt], sun salt, brewed soy sauce [defatted soybean, wheat, sun salt, refined salt], starch syrup, caramel color, enzyme treated stevia, vitamin B1 lauryl sulfate, emulsifier, , A synthetic preservative (for example, ethyl paraoxybenzoate), and the like. The acid-decomposable soy sauce can be prepared by using gluten and sun salt. For example, raw materials such as beans and grains with oil removed are hydrolyzed with hydrochloric acid in a short time, neutralized with sodium hydroxide to make amino acids, It can be prepared by adding additives that color and flavor the liver, but are not limited thereto. Brewed soy sauce is made by adding soy sauce, defatted soybean (soy bean oil) or cereal, etc., adding the end, and then cultivating it in imperial room. But is not limited thereto. At this time, the defatted soybean is preferably 7.0% or more, and when it is used by mixing soybean or defatted soybean, it is preferably 9.0% or more, but it is not limited thereto.

In the present invention, the grape juice can greatly enhance the sensuality of pork, and can remove the pork meat, so that the pork has excellent flavor. The grape juice of the present invention can be prepared by juicing grapes wherein the grapes are largely selected from the group consisting of Campbell Early, Grapefruit, Sepharose, MBA, Cabernet Sauvignon, Pinot Noir, Syrah, Merlot, Chardonnay, Schoonbrand and the like. In the present invention, the grapes can be used without limitation. According to one embodiment of the present invention, the grapes may be grapevines. Since grape grapes are very high in sugar content compared to other grapes, the use of grape grapes is less expensive than other grapes, because the total weight of the grapes to be used to achieve the desired sugar content (for example, 25 to 40 brix) . ≪ / RTI > In the present invention, not only the fruit but also all the parts such as the skin, the stem and the leaf can be used, and according to one embodiment, the grape stem, the fruit and the skin can be used in all. When the grape stem is included, the content of the substance related to the quality of the grape juice such as polyphenol is not lowered, so that a wine of excellent quality can be produced.

In the present invention, Korean soy sauce serves to soften the meat quality of pork, to remove the burden, and to change the nutrients of pork into a form that the human body can easily absorb. It is a traditional soy sauce made in Korea. Its color is relatively soft and salty. Meju made from soy beans can be fermented in brine, fermented, and then poured into a pot and dipped into a soup, but not limited to this.

In the present invention, wine can remove the pork meat and soften the meat quality of the pork. The wines are red wines (Cabernet Sauvignon, Merlot, Berne franc, Privédor, Pinone, Kame, Sarah, Shiraz, Grenache, Murbédre, San Giovese, , Sauvignon Blanc, Sesignon, Quinlan Blanc, Winnie Blanc, Riesling, Gewurztraminer, Gruner Peltliner, etc.) and rosé wines. According to an embodiment of the present invention, the wine may be prepared by: preparing a grape juice having a sugar content of 5 to 20 brix by squeezing dry grapes having a water content of 50% or less; Adding an antioxidant to the grape juice; Inoculating a fermentation strain into the grape juice to which the antioxidant is added; A first filtering step of filtering the fermented grape juice; An aging step of aging the filtered grape juice; And a second filtration step of filtering the aged grape juice. When the wine thus produced is used, the removal of the pork is excellent, and the taste of the meat is not tired, and the meat quality of the pork can be softened, so that a luxurious aged pork can be produced.

The antioxidant may be an edible antioxidant such as potassium metabisulfite, sulfite or methaulfite in the grape juice. According to one embodiment of the present invention, the antioxidant may be a sulfite or meta-bisulfite (sodium or potassium). Saccharomyces sp. Strains can be added to the fermentation broth which can be used for the fermentation. Specifically, Saccharomyces cerevisiae KCCM 11351, Saccharomyces cerevisiae KCCM 11351, At least one member selected from the group consisting of Saccharomyces cerevisiae KCCM 12224, Saccharomyces bayanus KCCM 12633 and Saccharomyces cerevisiae KCCM 32361 in cerevisiae and Saccharomyces cerevisiae KCCM 32361, . The aging can be performed for 20 to 40 days, but is not limited thereto,

The sauce according to the present invention contains the soy sauce and wine in the above-mentioned volume ratio. When the sauce is included in the above-mentioned range, the meat is very soft when the sauce is porked, Meat can be produced.

In the present invention, sugar and starch syrup are included for the purpose of controlling the sugar content of the seasoning of the present invention. Sugars and starch syrups that may be used include, but are not limited to, known or commercially available sugars and starch syrups. According to one embodiment of the present invention, sugar can be brown sugar.

The seasoning of the present invention can maximize its effect when mixing the aforementioned components at a certain ratio. According to one embodiment of the present invention, the bulgogi soy sauce, the grape juice, and the starch syrup may be independently contained in 50 to 150 parts of skin relative to 100 parts of the Korean soy sauce soy sauce, and the sugar may be 150 To 250 parts skin. If each ingredient is included in the sauce of the present invention within the above range, the pork meat can be removed and the meat quality can be softened.

According to one embodiment of the present invention, the seasoning of the present invention may further include a pear, an apple, an onion, a wave, a clove of garlic, pepper, sesame oil and a starch syrup. By further containing these ingredients, the meat quality of the pork can be further softened and most of the remaining meat can be removed. The pear, apple, onion, green onion, chopped garlic, etc., which are further included in the present invention, may be added by crushing, pressing, juicing or finely chopped. According to a specific embodiment of the present invention, the sesame oil may include 25 to 40 volumes of the 100 parts of the crushed garlic. By including sesame oil and chopped garlic within the above range, it is possible to produce aged pork suited to consumer preference. According to one embodiment of the present invention, the sugar content can be controlled using starch syrup, and the sugar content of the present invention can be in the range of 20-40 brix. If the sugar content is within the above range, the meat quality of the aged pork can be optimized for the preference of consumers.

In another aspect, the present invention provides pickled aged pork with the seasoning of the present invention.

At this time, the pork can be cut to a thickness of 3 cm to 5 cm, and cutting the pork to a thickness of 3 cm to 5 cm will not only make it chewy and tasted when the meat is eaten , It is possible to prevent the meat from being easily broken due to the retreat of meat in the post-aging stage.

Hereinafter, the present invention will be described in more detail by way of examples. The following examples illustrate the invention and are not intended to limit the scope of the invention.

Example

Wine making

1,000 kg of grapes (Campbell) are crushed and crushed to obtain 930L of grape juice having a sugar content of 12.6brix. At this time, 93 g of potassium metabisulfite (sulfurous acid) was added. 93 g of yeast was added to 930 L of grape juice and fermented at about 20 ° C for 10 days. After fermentation, 110L of sake lees were removed and 800L of alcohol 6.9% was formulated. 9 g of potassium sulfite in meta-morphine was added and blended to prepare a wine.

Manufacturing example  One

Prepare 1 cup of Korean soy sauce 200 ml, 1 cup of bulgogi soy sauce, 200 ml of water 200 ml, 1 cup of wine 200 ml, 200 ml of grape juice, 2 cup of brown sugar 200 ml, and 200 ml of syrup Boil slightly over medium heat. The wines used were the wines previously made.

After cooling the boiled season, add 1/2 ½ pcs of apples, ½ pcs of apples, and 1 onion to the mixer. Next, add 1 tsp of pepper and 1 tsp of sesame oil. Then, the final mixed sugar is adjusted to 30brix by adjusting the syrup, and then the pork neck 15 mm After the slices were thickened, the sheaths were placed at intervals of 3 to 5 mm on both sides, and then immersed in the above 30brix seasoning slightly up and down for aging for 24 hours to prepare aged pork.

Manufacturing example  2

Aged pork was prepared in the same manner as in Preparation Example 1 except that saffron was prepared from 400 ml of grape juice, 400 ml of roasted soy sauce, 50 ml of grape juice and 50 ml of syrup.

Manufacturing example  3

Aged pork was prepared in the same manner as in Preparation Example 1 except that safflower was prepared from 400 ml of grape juice, 400 ml of bulgogi soy sauce, 50 ml of grape juice and 50 ml of sugar.

Manufacturing example  4

Aged pork was prepared in the same manner as in Preparation Example 1 except that 5 parts of sesame oil was added.

Comparative Example  One

Aged pork was prepared in the same manner as in Preparation Example 1, except that safflower sauce containing 400 ml of soy sauce was used.

Sensory evaluation of aged pork

For the sensory evaluation of the aged pork of the present invention, a general sensory agent composed of 30 ordinary people was selected and the taste of the aged pork of the present invention and the aged pork of the comparative example were compared and evaluated based on the scores evaluated by the sensual agents. The sensory evaluation was carried out by the 7 point scaling method for color, incense, taste, texture, and overall acceptability. The sensory score was 1 point (very bad) to 7 points (very good).

division color incense flavor Texture Overall likelihood Production Example 1 6.0 ± 0.05 5.7 ± 0.40 5.9 ± 0.32 6.2 ± 0.34 6.0 ± 0.82 Production Example 2 5.12 ± 0.25 4.1 ± 0.51 4.8 ± 0.10 4.7 ± 0.70 4.7 ± 0.89 Production Example 3 4.00 + - 0.84 5.2 ± 0.24 4.1 ± 0.50 4.5 ± 0.02 4.2 ± 0.10 Production Example 4 4.4 ± 0.76 4.5 ± 0.52 4.6 ± 0.77 5.0 ± 0.98 4.0 ± 0.55 Comparative Example 1 3.0 ± 0.82 3.4 ± 0.82 3.1 ± 0.98 2.9 ± 0.57 3.2 ± 0.46

As shown in Table 1, the aged pork of the present invention (Production Examples 1 to 4) had a higher score than the aged pork of Comparative Example 1, and in particular, in the case of aged pork of Production Example 1, It was shown that they got excellent score. Table 1 shows that the seasoning of the present invention can produce aged pork having excellent sensory qualities when it can be used for aging of pork.

Claims (7)

Wherein the wine comprises 50 to 150 parts by weight of the soy sauce, 100 parts by weight of the soy sauce, and 50 to 150 parts by weight of the soy sauce, the water, the grape juice, the sugar, the syrup, the soy sauce and the wine.
The method according to claim 1, wherein the bulgogi soy sauce, the grape juice, and the starch syrup are independently contained in 50 to 150 parts of skin relative to 100 parts of the Korean soy sauce, and the sugar is 150 to 250 parts of skin, Included, pork ripening seasoning.
[3] The method of claim 1, wherein the wine is prepared by squeezing dry grapes having a moisture content of 50% or less, thereby preparing a grape juice having a sugar content of 5 to 20 brix; Adding an antioxidant to the grape juice; Inoculating a fermentation strain into the grape juice to which the antioxidant is added; A first filtering step of filtering the fermented grape juice; An aging step of aging the filtered grape juice; And a second filtration step of filtering the aged grape juice.
The seasoning for pork ripening according to claim 1, further comprising a pear, an apple, an onion, a leek, a chopped garlic, a pepper, sesame oil and a syrup.
5. The seasoning for pork maturation according to claim 4, wherein the sesame oil contains 25 to 40 vol.
[Claim 4] The sauce according to claim 4, wherein the sauce for fermenting pork is 20 to 40 brix.
The aged pork cut in pork cut into the sauce of any one of claims 1 to 6.

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