KR20200134350A - Schisandra Chinensis Seasoning Sauce and Manufacturing method of Spareribs, Pork Belly, and Bulgogi Using the Same - Google Patents

Abstract

The present invention provides a schisandra seasoning sauce with excellent taste and aroma by fermenting a mixture after adding sugar and yeast to moisture generated when vacuum-low temperature drying schisandra chinensis, and secondly fermenting fruit and vegetable juice and meat pulverized material cooked with a fire. A manufacturing method of a schisandra chinensis seasoning sauce of the present invention includes contains nutritional and functional ingredients of schisandra chinensis as it is, can improve palatability while making use of unique aroma and taste of charcoal, and does not contain any harmful food additives, thereby being widely used in the manufacture of well-being food.

Description

Schisandra Chinensis Seasoning Sauce and Manufacturing method of Spareribs, Pork Belly, and Bulgogi Using the Same}

The present invention relates to a Schisandra spice sauce and a method for cooking pork ribs, pork belly and bulgogi using the same.

Recently, the standard of living has improved, and interest in healthy life is increasing. Accordingly, efforts to find natural foods or health foods are increasing significantly.

Accordingly, the demand for natural seasonings including seasoning sauces is steadily increasing, and the related market is continuously growing, and research to develop new natural seasonings that satisfy taste and health at the same time has been continuously attempted. Natural seasonings are manufactured by using only various natural materials such as meat, fish and shellfish, seaweed, and vegetables, without any addition of artificial colors, synthetic flavors, synthetic preservatives, and chemical additives such as MSG (Mono Sodium Glutamate). The ingredients that give the flavor of the seasoning are amino acids, peptides, sugars, organic acids, nucleic acids, and inorganic substances contained in the natural ingredients.

On the other hand, bulgogi is a food that is seasoned with lean meat such as beef or pork and then grilled over the fire. This bulgogi is considered one of the most popular foods among foreigners along with kimchi due to its moderately sweet and savory soy sauce flavor. In addition, grilling pork ribs and pork belly over charcoal as well as bulgogi is becoming a trend, and demand for seasonings that can enjoy the charcoal flavor not only outdoors but also at home is increasing.

Various charcoal-grilled incense sauces are commercially available in response to this increasing demand, but most charcoal-grilled aroma sauces are artificially added charcoal-scented synthetic additives, wood vinegar or extracts, etc. to create a charcoal-fired aroma. It is difficult to feel, and there is a risk of harm to health.

Therefore, efforts to develop a charcoal-grilled aroma sauce that can feel natural charcoal-fired flavor without adding artificial additives are being continued.

On the other hand, Schisandra chinensis is a magnolia family plant that blooms in June-July, and the fruit matures in September-October and has a deep red color. It grows wild in communities in Mt. Odae, Jirisan, and Mt. have.

Schisandra chinensis grows wild all over the mountainous regions of Korea, and has been used as a medicinal herb from ancient times, and has been used as an herbal medicine for nutrition, soy sauce, and antitussive. It is known to have a good effect as an antidote to relieve mouthwash and alcohol and as a hypoglycemic agent to lower blood sugar. In herbal science, it is recorded that the skin is sour, the flesh is sweet, the seeds are spicy and bitter, and the whole has a salty taste, so it is called Omija. It is recorded that there is a medicinal effect of buyeoeum-naeng. As such, Omija has been used for the purpose of treating weak people, asthenia, bronchitis, diabetes, hepatitis, and preventing colds from ancient times. In addition, in modern pharmaceutical experiments, it has been reported that Shizandrin and Gomisin A, extracted from Schisandra chinensis, have a preventive and analgesic effect against stress ulcers, inhibit gastric juice secretion, and lower blood sugar. In addition, it is known to exhibit various pharmacological effects useful for the human body.

Under the above-described background, as a result of careful research efforts to develop a charcoal-grilled aroma sauce that can feel natural charcoal-fired flavor without adding artificial additives, fermentation broth and fruit juice obtained by fermenting Schisandra chinensis vacuum low-temperature-dried extract, and cooked over direct fire. In the case of manufacturing a Schisandra spice sauce by mixing and fermenting the ground meat, it was confirmed that it was possible to develop a spice sauce capable of feeling a natural charcoal flavor without artificially adding a charcoal fire scent, and the present invention was completed.

Therefore, the main object of the present invention is a Schisandra spice sauce that includes the nutritional and functional ingredients of Schisandra chinensis as it is, and adds a charcoal scent to their unique taste and aroma to feel the natural charcoal flavor, and pork ribs and pork ribs using the same. And a cooking method of bulgogi.

Other objects and advantages of the present invention will become more apparent by the following detailed description, claims and drawings.

According to one aspect of the present invention, the present invention provides a first step of separating Schisandra into water and dried material by vacuum low temperature drying treatment; A second step of preparing a fermentation broth by adding sugar and yeast to the moisture generated in the first step, and first fermenting it; In the filtrate obtained by filtering the fermentation liquid of the second step, the dried product of the first step, the fruit juice obtained by grinding fruit and vegetables consisting of lemon, pear, garlic, onion and ginger, and the pulverized meat cooked by direct fire are mixed and A third step of fermentation; And a fourth step of irradiating the second fermented fermented product with ultrasonic waves of 20 to 40 KHZ for 20 to 40 minutes.

In the manufacturing method of the Schisandra spice sauce of the present invention, the vacuum low temperature drying treatment of the first step is performed for 5 to 20 hours in a vacuum condition of 0.01kgf/cm ² to 0.03kgf/cm ² at 0.5°C to 4°C. It features.

In the method of manufacturing the Schisandra spice sauce of the present invention, the ground meat of the second step is characterized in that beef and pork are mixed in a ratio of 1: 0.5-1.5, cooked over direct heat, and then ground.

In the manufacturing method of the Schisandra spice sauce of the present invention, the moisture, sugar, and yeast in the second step are added in an amount of 5 to 10 parts by weight of sugar and 0.2 to 0.5 parts by weight of yeast based on 100 parts by weight of water.

In the method of manufacturing the Schisandra spice sauce of the present invention, the dried product, fruit juice, and pulverized meat mixed in the third step are mixed in a weight ratio of 1: 0.5-1.5: 0.5-1.5, and the lemon, pear, garlic, Onion and ginger are characterized by being mixed in a weight ratio of 2: 2-4: 0.5-1: 1-2: 0.5-1.

In the method of manufacturing the Schisandra spice sauce of the present invention, the first fermentation of the second step is performed at 10° C. to 20° C. for 3 to 7 days, and the second fermentation of the third step is 25° C. It is characterized by performing for 1 to 3 days at to 32 ℃.

In addition, according to another aspect of the present invention, the present invention provides a Schisandra spice sauce prepared by the method of manufacturing the Schisandra spice sauce of the present invention.

In addition, according to another aspect of the present invention, the present invention comprises the steps of preparing pork or beef; Seasoning the prepared pork or beef with a Schisandra spice sauce prepared by the method of producing Schisandra chinensis seasoning sauce of the present invention and aging them at 5°C to 10°C for 1 to 2 days; And cooking the aged pork or beef. It provides a method of cooking meat using a Schisandra spice sauce.

In the method of cooking meat using the schisandra spice sauce of the present invention, the pork may be used any one selected from ribs, sapphires, necks, and forelimbs, and the beef is tenderloin, sirloin, neck, forelimbs, ribs Any one selected from deotsal, rump, hongdugaesal, triangular, upjinsal, skirt, apron, and fan cover may be used, but is not limited thereto.

Hereinafter, the method of manufacturing the Schisandra spice sauce of the present invention will be described in more detail step by step.

Step 1: Separating Schisandra into water and dried material by vacuum-low temperature drying

First, in the present invention, the Schisandra chinensis undergoes a step of separating the Schisandra into water and dried material by vacuum-low temperature drying.

In the present invention, the term "vacuum low temperature drying" refers to an act of promoting external discharge or evaporation of moisture and flavor components, nutrients, and functional components dissolved in the moisture and moisture present inside the Omija to be dried. The vacuum low temperature drying process generates a negative pressure that promotes the evaporation of moisture between the cells in the Schisandra chinensis tissue, and the increase of the negative pressure at a low temperature causes the flavor components, nutrients and functional components inside the Schisandra chinensis to be removed. They can be separated by discharging them to the outside in the form of water completely without destroying them.

The Schisandra chinensis is dried to have a moisture content of approximately 3% to 15% through a vacuum low temperature drying process to generate a dried product. In addition, moisture present in the Schisandra chinensis is discharged into the air along with flavor components, nutritional components, and functional components, and can be used through a process of condensing or collecting it again. Therefore, in the present invention, the term'moisture' refers to moisture in the form of condensation by being collected in the atmosphere after the moisture present inside the Schisandra is first evaporated through a vacuum low temperature drying process. It means including moisture in the form of ingredients, nutrients and functional ingredients.

The vacuum low temperature drying treatment as described above promotes evaporation of moisture as the duration is longer and the pressure decreases, and the vacuum low temperature drying treatment of the first step is performed under a vacuum condition of 0.01kgf/cm ² to 0.03kgf/cm ² , It is preferable to carry out for 5 to 20 hours while maintaining the temperature of 0.5°C to 4°C.

In the case of drying Schisandra chinensis under vacuum and low temperature conditions as described above, it is possible to effectively separate them into moisture and dry matter while promoting the elution, activation, and evaporation of physiologically active substances such as antioxidants present in Schisandra chinensis, minimizing nutrient destruction and denaturation. There is an advantage.

The vacuum low temperature drying treatment may perform a process of separating moisture from a dried material using a vacuum low temperature drying apparatus capable of maintaining the pressure and temperature conditions known in the art.

The method of preparing the Schisandra spice sauce of the present invention is effective in effectively evaporating seasoning materials such as sugars, organic acids, nucleic acids, inorganic substances, amino acids, and peptides inside the natural Schisandra chinensis material with moisture, so that fruit juice is added in addition to the Schisandra chinensis. It is okay to do it. The types of fruits and vegetables include lemon, pear, garlic, onion, ginger, and the like.

The Schisandra chinensis is separated into water and dried material to be used in a later process, and moisture is converted into fermentation broth through a fermentation process.

Step 2: Manufacturing Schisandra Fermented Broth

Then, the method of the present invention includes the step of preparing a fermented Schisandra chinensis broth by fermenting by adding sugar and yeast to the moisture produced in the first step.

The water generated in the first step can be used by itself to proceed with the fermentation process, and the same amount to 5 times of water may be added and diluted.

In the method for preparing the Schisandra spice sauce of the present invention, the moisture, sugar, and yeast in the second step are preferably added in an amount of 5 to 10 parts by weight of sugar and 0.2 to 0.5 parts by weight of yeast based on 100 parts by weight of moisture.

In this fermentation process, a composition containing yeast mold may be used, and yeast may be used in general. Nuruk may be used as Baekkuk (Aspergillus kawachii, Aspergillus shirousamii, etc.), Hwangkuk (Aspergillus oryzae, etc.), Black Guk (Aspergillus niger, Aspergillus awamori, Aspergillus usamii, etc.) and Rhizopus sp. It is not limited. In a specific embodiment of the present invention, yeast prepared by inoculating Hwangguk bacteria into mixed grains of wheat and mung beans was used.

In addition, in the method for preparing the Schisandra spice sauce of the present invention, the fermentation of the second step is performed at a low temperature condition of 7 to 25°C, preferably 10 to 20°C, preferably 3 to 7 days, and then various enzymes Are leached and fermentation proceeds sufficiently.

The koji plays a role of fermenting moisture containing seasoning materials such as sugar, organic acids, nucleic acids, amino acids, peptides, and inorganic substances of the Schisandra chinensis obtained in the first step, thereby reducing the unique flavor components of Schisandra chinensis present in the moisture. It purifies and harmonizes the taste and aroma derived from Omija. In addition, the sugar plays a role of sufficiently replenishing the carbon source insufficient in the moisture so that the fermentation of moisture by yeast is sufficiently performed.

Step 3: Second fermentation by mixing fruit and vegetable juice and direct-fired meat crushed product in the fermentation filtrate of Schizandra chinensis

Then, the method of the present invention includes the step of mixing the dried Schisandra chinensis from the first step, fruit juice, and the pulverized meat cooked by direct heat to the fermentation broth of the second step, followed by secondary fermentation.

The fermentation broth may be used by filtering the fermentation product of the second step using a filter paper, etc., and the second fermentation is performed by mixing the dried Schisandra chinensis of the first step, fruit and vegetable juice, and the pulverized meat cooked by direct fire to the filtered fermentation broth. At this time, in order to increase the efficiency of mixing and fermentation, the dried product, fruit juice, and pulverized meat cooked by direct fire may be additionally pulverized and mixed.

In the present specification, the term'direct fire' means a method of directly exposing the heat source to meat by placing a metal grill on the heat source. Normally, gas fire maintains a temperature range of around 1,650℃, and charcoal fire or heat transfer plate maintains a temperature of around 1,100℃.Before the inside of the raw meat is cooked and the flavor rises, the surface of the raw meat can burn black due to the high temperature. It is better to keep the thickness of the meat somewhat thick and treat it by direct fire, and then pulverize it again to prepare a pulverized meat.

In the method for preparing the Schisandra spice sauce of the present invention, the ground meat is mixed with beef and pork in a ratio of 1: 0.5-1.5, cooked over direct heat, and pulverized, preferably so that the aroma of charcoal is sufficiently oozing out. It is better to cook over charcoal over direct fire. In addition, the fruit juice can be obtained by mixing and pulverizing fruit and vegetables consisting of lemon, pear, garlic, onion, and ginger.

The second fermentation of the third step is carried out at a temperature of 20 to 45° C., preferably 25 to 32° C., which is a temperature at which the yeast maintains optimal activity, and is preferably included in the first fermentation broth for about 1 to 3 days. Enzymes are used to allow fermentation to proceed sufficiently.

The dried schizophrenia, fruit juice, and ground meat mixed in the third step are preferably mixed in a weight ratio of 1: 0.5-1.5: 0.5-1.5 for fermentation efficiency, and lemon, pear, and garlic are mixed with the fruit and vegetables. , Onion and ginger are mixed in a weight ratio of 2: 2-4: 0.5-1: 1-2: 0.5-1 to suppress the odor of meat and improve the flavor after cooking to enhance appetite. It is preferable from the side.

In the method of the present invention, through the second fermentation process, it is possible to prepare a Schisandra spice sauce composition having a natural, uniform and good quality aroma of charcoal through the second fermentation process, and taste according to the presence or absence of the fermentation process, as can be clearly seen in the examples to be described later. , Aroma, and overall acceptability are greatly increased, and the smell from meat when cooking pork ribs, pork ribs, and bulgogi is greatly reduced, and the light taste is increased, so that the overall acceptability can be greatly improved.

Step 4: Ultrasound irradiation step

By irradiating ultrasonic waves to the fermentation product generated through the second fermentation process as described above, a paste-type Schisandra spice sauce can be prepared using Schisandra chinensis as a main raw material.

In the ultrasonic irradiation step, ultrasonic waves of 20 to 40 KHZ are performed for 20 to 40 minutes. This is a process that allows each of the ingredients to be combined as a seasoning sauce without destroying the tissues of each of the ingredients. The flavor components of the direct-fired meat grinds present in the tea fermentation products are purified, and the taste and aroma of natural charcoal fired from the meat cooked over the direct flame is the flavor of Schisandra chinensis and fruits and vegetables derived from lemon, pear, garlic, onion and ginger. It is amplified as it harmonizes with the fragrance, and in this process, damage to nutrients or flavor components is minimized.

In addition, there is an advantage of having an improved effect in terms of hygiene and safety by essentially killing harmful microorganisms through the ultrasonic irradiation.

The Schisandra spice sauce that has undergone the ultrasonic irradiation step may be dried at low temperature and processed into a powdered product. At this time, drying is carried out by lyophilizing for 16-24 hours under conditions of -40°C to -30°C and 1.0 atm, and more preferably for 18-22 hours under conditions of -37°C to -33°C and 1.0 atm. It can be lyophilized.

According to another aspect of the present invention, the present invention provides a Schisandra spice sauce prepared by the method of the present invention described above.

Since the Schisandra spice sauce of the present invention is produced by the method of the present invention described above, descriptions in common between the two are omitted in order to avoid excessive complexity of the specification due to repeated description.

In addition, according to another aspect of the present invention, the present invention comprises the steps of preparing pork or beef; Seasoning the prepared pork or beef with a sauce of Schisandra chinensis according to the present invention and aging for 1 to 2 days at 5°C to 10°C; And cooking the aged pork or beef. It provides a method of cooking meat using a Schisandra spice sauce.

In the method of cooking meat using the Schisandra spice sauce of the present invention, the pork is any one selected from ribs, sapphire, neck, and forelimbs, and the beef is tenderloin, sirloin, throat, forelimbs, ribs and rump , Hongdukkaesal, triangular, upjinsal, skirt, apron, and fan cover may be selected from, but is not limited thereto.

The features and advantages of the present invention are summarized as follows:

(a) In the present invention, Schisandra chinensis is excellent in taste and aroma through the process of secondary fermentation of schisandra chinensis by adding it to sugar and malt and fermenting it to the moisture generated when drying the Schisandra chinensis at low temperature in a vacuum. Serve seasoning sauce.

(b) The manufacturing method of the Schisandra chinensis seasoning sauce of the present invention includes the nutritional and functional components of Schisandra chinensis as it is, and improves palatability while saving the unique flavor and flavor of charcoal fire. Since it does not contain any harmful food additives, it can be widely used in the manufacture of well-being foods.

1 is a schematic diagram illustrating the manufacturing process of the Schisandra spice sauce of the present invention.

Hereinafter, the present invention will be described in more detail through examples. Since these examples are for illustrative purposes only, the scope of the present invention is not to be construed as being limited by these examples.

Example 1: Preparation of Schisandra spice sauce through vacuum low temperature drying, two-stage fermentation and ultrasonic irradiation

1 kg of Schisandra chinensis was dried for about 10 to 15 hours under a negative pressure condition of 0.01kgf/cm ² to 0.03kgf/cm ² of vacuum at a temperature of 1° C. to 4° C. to obtain 231 g of dried Schisandra chinensis and 0.72 L of moisture.

0.28L of water was added to 0.72L of water of Schisandra chinensis, 500g of sugar and 0.3g of yeast were added and mixed, followed by fermentation at a temperature of 10 to 20°C for 5 days to prepare a first fermented Schisandra chinensis. Nuruk was kneaded by mixing wheat, mung beans, and purified water at a weight ratio of 9:1:2, respectively, and yeast prepared by inoculating Hwangguk bacteria was used.

120 g of each of beef (mok core) and pork (sirloin) was grilled over charcoal fire and then crushed to prepare a pulverized meat cooked over direct fire, and 66 g of lemon, 100 g of pears, 25 g of garlic, 50 g of onion and 25 g of ginger were crushed and juiced. Prepared.

The dried Schisandra chinensis, meat crushed product, and fruit juice were pulverized for 8 minutes at a speed of 10,000-20,000 rpm using a mixer, and the filtrate produced by filtering the fermented primary Schisandra chinensis fermentation broth with filter paper was mixed. Secondary fermentation was performed at ℃ to 32 ℃ for 2 days, and the second fermentation product was irradiated with ultrasonic waves of 30 KHZ for 30 minutes. Through the same process as described above, a paste-type Schisandra spice sauce was prepared.

Example 2: Preparation of Schisandra spice sauce in powder form

A paste-shaped Schisandra spice sauce was prepared in the same manner as in Example 1, and then dried for 20 hours at -35°C and 1.0 atmosphere, and then powdered to prepare a powder-shaped Schisandra spice sauce.

Comparative Example 1: Preparation of Schisandra spice sauce omitting the first fermentation process

The moisture and the dried material are separated through a vacuum low temperature drying process, but the yeast and sugar are simply mixed with the moisture generated during the vacuum low temperature drying process, and the first fermentation process is omitted for 3 to 7 days at 10°C to 20°C, In the same manner as in Example 1, a paste-type Schisandra spice sauce was prepared.

Comparative Example 2: Preparation of Schisandra spice sauce omitting the second fermentation process

In the process of Example 1, after simply mixing the dried product of the first step, the fruit juice made by grinding fruit and vegetables consisting of lemon, pear, garlic, onion, and ginger, and the pulverized meat cooked by direct fire, the second fermentation process Except for omitting, in the same manner as in Example 1, to prepare a paste type of Schisandra seasoning sauce.

Comparative Example 3: Preparation of Schisandra spice sauce omitting the ultrasonic irradiation process

In the process of Example 1, a paste-type Schisandra seasoning sauce was prepared in the same manner as in Example 1, except that the ultrasonic irradiation process of the fourth step was omitted.

Experimental Example 1: Sensory evaluation of Schisandra spice sauce

Sensory changes of the Schisandra spice sauce of Examples 1 and 2 and Comparative Examples 1 to 3 were investigated for color, taste, aroma, and overall acceptability.

The temperature of all samples used for sensory evaluation was prepared to be room temperature, put a small amount of Schisandra spice sauce into the mouth, stimulate the oral epidermis evenly, and spit it out.After each evaluation of one sample, the mouth was washed with water and 10 minutes elapsed. Then the following samples were evaluated. The sensory evaluation staff consisted of 10 panelists who were trained in the evaluation of basic taste and flavor, and scores were sequentially scored in order of very good taste, 10 points, no taste, 1 point, and very good to none. It was evaluated as decreasing, and the average values of sensory evaluation are summarized in Table 1 below.

[Table 1]

As can be seen in Table 1, in the case of the Schisandra spice sauce of Examples 1 and 2, the strong taste of direct-fired meat was refined, and the smell of charcoal was naturally oozing out, and the smell of Omizawa fruits and vegetables, and charcoal fired naturally matched. It has been shown to have a rich taste and aroma.

On the other hand, the Schisandra spice sauce of Comparative Examples 1 and 2, omitting the first or second fermentation process, showed a lower score in taste and aroma than the Schisandra spice sauce of the Example, and the taste was relatively thick, and the charcoal scent was not natural. As a result, it was found that the overall acceptability was poor.

In addition, even in the case of the Schisandra spice sauce prepared by omitting the ultrasonic irradiation process, it was investigated that overall taste and aroma were not harmonized.

Overall, the Schisandra spice sauce of the embodiment has a strong taste due to the nutrient and functional ingredients of the Schisandra chinensis and the pulverized meat cooked directly through the secondary fermentation process due to the amino acids or nucleic acids that are newly generated, and charcoal fire. It was found that the scent was further refined, and it was confirmed that the overall acceptability was increased compared to the Schisandra spice sauce of Comparative Example.

Experimental Example 2: Examination of antioxidant component of Schisandra chinensis treated with vacuum low temperature drying

The total polyphenol content contained in 231 g of the dried Schisandra chinensis of Example 1 and 0.72 L of moisture, and the polyphenol content in 1 kg of the fresh Schisandra chinensis juice were compared.

Schisandra chinensis moisture and the total polyphenol content of the dried product were measured by partially modifying the Folin-Denis method (Swain etal., 1959). 1 ml of a 2% Na ₂ CO ₃ solution was added to 50 μl of each centrifuged sample, 50 μl of Folin &Ciocalteu's phenol reagents were mixed, reacted at room temperature for 30 minutes, and absorbance was measured at 760 nm. The total polyphenol content was calculated from the calibration curve prepared by using tannic acid (Sigma) as a standard material and analyzed in the same manner as the sample.

Total phenolic compounds are secondary metabolites with various structures and molecular weights and are widely distributed in the plant world, and by removing free radicals, they inhibit oxidation to eliminate free radicals and prevent oxidative stress, thereby preventing cancer, antibacterial, anti-aging, and heart disease. It is known as a physiologically active substance such as preventing the disease and is used in many fields such as food, medicine, and cosmetics.

In this experimental example, in order to measure the total polyphenol content according to vacuum low-temperature drying of Schisandra chinensis, a mixture of Schisandra chinensis water and dried product was diluted by 2 times, 5 times, and 10 times, respectively, as a sample. The results before and after vacuum low-temperature drying were compared and summarized in Table 2 below. As a result, in the case of the 1kg dilution of the raw Schizandra pulverized product without vacuum low temperature drying, the total polyphenol content was 104.6, 70.1 and 41.8 mg/kg, respectively, and the total polyphenol content of the dilution of the vacuum low temperature drying treatment product was 117.5, respectively. , 99.8 and 58.6 mg/kg. Through the above results, it was investigated that the total polyphenol content was further increased when the Schisandra chinensis was vacuum-dried at low temperature.

[Table 2]

Experimental Example 3: Sensory evaluation of pork ribs, pork ribs, and bulgogi cooked with Schisandra spice sauce

Sensory changes of pork ribs, pork ribs, and Korean beef bulgogi prepared by adding the Schisandra spice sauce of Examples 1 and 2 and Comparative Examples 1 to 3 were investigated. Odor was investigated for off-flavor of meat and overall odor, and taste was investigated for light taste and umami, and overall acceptability was investigated.

All samples used for sensory evaluation were prepared to be at room temperature, and 20 g each of pork ribs, pork belly, and Korean beef bulgogi were put in the mouth, chewed with teeth 10 times, stimulated the oral epidermis evenly, and spit out, and the evaluation of one sample was completed. Each time the mouth was washed with water, and after 10 minutes had elapsed, the next sample was evaluated. The sensory evaluation staff consisted of 10 panelists who were trained in basic taste and flavor evaluation, and the score was 10 points for very good taste and aroma, 1 point for no taste and aroma, and in the order of very good to none. It was evaluated as decreasing sequentially, and the average value of sensory evaluation is summarized in [Table 3] below.

[Table 3]

As can be seen in [Table 3], pork ribs, pork ribs, and bulgogi cooked by adding the Schizandra seasoning sauce of Examples 1 and 2 exhibited an effect of reducing off-flavor of meat and improving overall aroma. It oozes out naturally and shows very good sensory properties. In addition, it was found that the unique scent of Schisandra chinensis harmonized with the aroma of charcoal fire and received a high score in terms of light taste and umami, and it was confirmed that the overall preference was greatly improved compared to Comparative Examples 1 to 3.

As described above, specific parts of the present invention have been described in detail, and it is obvious that these specific techniques are only preferred embodiments and are not intended to limit the scope of the present invention to those of ordinary skill in the art. Therefore, it will be said that the substantial scope of the present invention is defined by the appended claims and their equivalents.

Claims (8)

A first step of vacuum-low temperature drying the Schisandra chinensis to separate it into moisture and dry matter;
A second step of preparing a fermentation broth by adding sugar and yeast to the moisture generated in the first step, and first fermenting it;
Mixing the filtrate obtained by filtering the fermentation liquid of the second step, the fruit juice obtained by grinding the dried fruit of the first step, the fruit and vegetables consisting of lemon, pear, garlic, onion, and ginger, and the pulverized meat cooked by direct fire, and second fermentation The third step; And
A fourth step of irradiating the second fermented fermented product with ultrasonic waves of 20 to 40 KHZ for 20 to 40 minutes. The method of claim 1,
The vacuum low temperature drying treatment of the first step is a method of manufacturing Schisandra spice sauce, characterized in that it is performed for 5 to 20 hours in a vacuum condition of 0.01kgf/cm ² to 0.03kgf/cm ² at a temperature of 0.5°C to 4°C. The method of claim 1,
The ground meat of the second step is a method of manufacturing Schisandra spice sauce, characterized in that the beef and pork are mixed in a ratio of 1: 0.5-1.5, cooked over direct heat, and then ground. The method of claim 1,
The second step of water, sugar, and koji are 5 to 10 parts by weight of sugar and 0.2 to 0.5 parts by weight of koji based on 100 parts by weight of water. The method of claim 1,
The dried product, fruit juice, and pulverized meat mixed in the third step are mixed in a weight ratio of 1: 0.5-1.5: 0.5-1.5, and the lemon, pear, garlic, onion and ginger are 2: 2-4: 0.5 -1: 1-2: A method of manufacturing a Schisandra spice sauce, characterized in that mixed in a weight ratio of 0.5-1. The method of claim 1,
The first fermentation of the second step is characterized in that it is performed for 3 to 7 days at 10°C to 20°C, and the second fermentation of the third step is performed at 25°C to 32°C for 1 to 3 days. Method for producing a Schisandra spice sauce, characterized by. Preparing pork or beef;
Seasoning the prepared pork or beef with Schisandra chinensis seasoning sauce according to any one of claims 1 to 6 and aging at 5°C to 10°C for 1 to 2 days;
Irradiating the aged pork or beef with ultrasonic waves of 20 to 40 KHZ for 20 to 40 minutes; And
Cooking method of meat using a Schisandra spice sauce comprising; cooking the aged pork or beef. The method of claim 7,
The pork is any one selected from ribs, sapphire, neck, and forelimbs, and the beef is tenderloin, sirloin, neck meat, forelimbs, ribs, beef rump, hongdukkae, triangular, upjinsal, skirt meat, apron meat , And the cooking method of meat using the Omija seasoning sauce, characterized in that any one selected from the cover meat.

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