KR20210121764A - Manufacturing method for seasoning sauce for ribs using sarcodon aspratus and seasoning sauce for ribs manufactured by the same - Google Patents

Abstract

The present invention relates to a method for manufacturing seasoning sauce for ribs using Sarcodon aspratus, and seasoning sauce for ribs manufactured thereby. According to the present invention, the method comprises: a Sarcodon aspratus drying and pulverizing step (S100) of preparing, washing, drying, and pulverizing Sarcodon aspratus to prepare Sarcodon aspratus powder; a Phellinus linteus broth manufacturing step (S200) of preparing Phellinus linteus and heating Phellinus linteus in water to prepare a Phellinus linteus broth; a sauce material preparation step (S300) of preparing materials to be mixed with the Sarcodon aspratus powder and the Phellinus linteus broth; a material mixing step (S400) of mixing the Sarcodon aspratus powder and the Phellinus linteus broth with the prepared materials to prepare a sauce mixture; a sauce mixture heating and cooling step (S500) of heating and cooling the sauce mixture; and an aging step (S600) of preparing seasoning sauce by refrigerating and aging the cooled sauce mixture. Accordingly, since the seasoning sauce for ribs containing active ingredients of Sarcodon aspratus is manufactured, the unique taste, aroma, and nutrients of Sarcodon aspratus are added to ribs and the peculiar smell of ribs is removed, and thereby flavor of the ribs is increased when consumed. In addition, the ribs and the seasoning sauce are in perfect harmony, thereby maintaining a tender texture.

Description

Manufacturing method of seasoning sauce for ribs using neungi mushroom and seasoning sauce for ribs prepared thereby

The present invention relates to a method for producing a seasoning sauce for ribs using neungi mushroom and a seasoning sauce for ribs prepared thereby, and more particularly, to a seasoning sauce for ribs containing an active ingredient of neungi mushroom, Ribs using neungyi mushrooms that add unique taste, flavor and nutrients to the ribs, and at the same time remove the peculiar smell of ribs to enhance flavor when ingested, and to maintain soft meat quality by fully harmonizing the ribs and seasoning sauce It relates to a method for producing a seasoning sauce and a seasoning sauce for ribs prepared thereby.

In general, galbi cuisine is one of the typical traditional foods of Korea, and in recent years, it has become a representative dish to introduce the taste of Korea to foreigners from all over the world. These rib dishes can be classified into charcoal-grilled ribs, cooked and cooked ribs, and galbi-tang.

In particular, among the rib dishes described above, the most popular rib dish among Koreans today is galbi-jjim made from meat ribs. Among these steamed ribs, steamed pork ribs made from pork ribs is the most popular. Pork ribs, the main ingredient of pork ribs, are rich in unsaturated fatty acids that lower cholesterol levels and are effective in preventing adult diseases. Although it has an excellent effect on cooking, it is important to remove the odor and apply the flavor when cooking due to the characteristic odor of pork.

On the other hand, it is essential to use a seasoning sauce so that the ribs can be well absorbed into the meat quality regardless of how they are grilled or steamed. can

The seasoning sauce for ribs according to the prior art as described above has been generally recognized as imparting sweetness to the ribs, softening the meat quality, and allowing the sauce to penetrate well into the meat quality, and these products are for commercial use. In addition, it is now commercially available for home use.

However, the seasoning sauce for ribs prepared by the conventional method may limit the intake of nutrients that are easily lacking in the human body other than the nutrients contained in the pork and seasoning, and the peculiar smell of pork is not completely removed during cooking. There was a problem such as lowering the flavor and aesthetics of ribs when consumed.

In addition, since the conventional seasoning sauce for ribs generally consists of ingredients for removing the peculiar odor of pork or providing only sweet sweetness, the conventional seasoning sauce for ribs does not contain a large amount of ingredients beneficial to the body. There was a problem.

Therefore, as described above, the consumption of nutrients that are easily lacking in the human body is restricted and the concept of a seasoning sauce that only provides sweetness mainly for sweetness is a unique taste seasoning for ribs that can meet the tastes and preferences of health-oriented modern people. There is an urgent need to develop the source.

Domestic Registered Patent No. 10-0590610 (Registered on June 09, 2006) Domestic Registered Patent No. 10-1435159 (Registered on August 21, 2014) Domestic Registered Patent No. 10-1051945 (registered on July 20, 2011)

The present invention improves the flavor when ingested by preparing a seasoning sauce for ribs containing the active ingredients of neungi mushrooms, while adding the unique taste, flavor and nutrients of neungi mushrooms to the ribs and at the same time removing the peculiar odour of the ribs. An object of the present invention is to provide a method for producing a seasoning sauce for ribs using neungyi mushrooms, which allows the ribs and seasoning sauce to harmonize sufficiently to maintain soft meat quality, and to provide a seasoning sauce for ribs prepared thereby.

Various problems to be solved by the present invention are not limited to the above-mentioned problems, and other problems not mentioned will be clearly understood by those skilled in the art from the following description.

The method for producing a seasoning sauce for ribs using neungi mushrooms according to the present invention includes: drying and powdering neungi mushrooms to prepare neungi mushrooms, washing, drying, and pulverizing to produce neungi mushroom powder (S100); After preparing the situation mushroom, heating the situation mushroom to prepare the situation mushroom broth manufacturing step (S200); Sauce material preparation step of preparing the ingredients to be mixed with the neungi mushroom powder and Sanghwang mushroom broth (S300); A material mixing step (S400) of preparing a sauce mixture by mixing the neungi mushroom powder and sage mushroom broth, and the prepared ingredients; heating and cooling the source mixture after heating the source mixture (S500); and an aging step (S600) of preparing a seasoning sauce by refrigeration and aging the cooled sauce mixture.

In the neungi mushroom drying step (S100), the neungi mushroom powder is washed with purified water, and the washed neungi mushroom is sliced into 4 to 6 equal parts, and then 3 to 7 days at a temperature of 20 to 25 ° C. During drying, it can be prepared through the process of pulverizing the dried neungi mushroom.

In the step of preparing the Sanghwang mushroom broth (S200), the Sanghwang mushroom broth is prepared by immersing the collected Sanghwang mushroom in a mixed solution consisting of grape juice, lemon juice and salt solution for 3 to 5 minutes, and then, the Sanghwang mushroom is hydrogenated Wash with purified water in which sodium (NaHCO ₃ ) is dissolved, but the grape juice, lemon juice and salt solution are mixed in a weight ratio of 2: 1:2, and a salt solution having a concentration of 0.5 to 0.8 wt% is used as the salt solution and immersed in a weight ratio of 80 to 120 parts by weight of a mixed solution consisting of grape juice, lemon juice and salt solution with respect to 100 parts by weight of the harvested Sangha mushrooms, and the washed Sanghwang mushrooms at a temperature of 23 to 27° C. Drying for 4 days, irradiating a microwave of 2.15 GHz under a pressure of 55 to 65 mbar to the dried Sangha mushroom and vacuum drying the dried Sanghwang mushroom at a temperature of 40 to 45° C. for 1 to 2 minutes, and the vacuum-dried Sanghwang mushroom It is stored and aged at a temperature of 10 to 15° C. for 30 to 40 hours, and it is prepared by mixing purified water with the matured Sangha mushroom and heating it, but the broth of the Sanghwang mushroom is purified water 20 to 30 liters (L) After mixing in a weight ratio of 300 to 500 g of sugar mushroom, it is first heated at a temperature of 95 to 100° C. for 60 to 80 minutes, and then is secondarily heated at a temperature of 70 to 75° C. for 300 to 400 minutes. can be manufactured.

In the material mixing step (S400), the source mixture is 10 to 20 parts by weight of neungyi mushroom powder, 3,000 to 4,000 parts by weight of fermented mushroom broth, 6 to 14 parts by weight of Cujipon fermented broth, 5 to 10 parts by weight of dermis fermented broth, silkworm aged powder 1 to 10 parts by weight of processed oil, 10 to 20 parts by weight of onion extract, 300 to 400 parts by weight of soy sauce, 20 to 40 parts by weight of sake, 250 to 350 parts by weight of brown sugar, 40 to 60 parts by weight of minced garlic, 10 to 30 parts by weight of black pepper It may be prepared by mixing in a weight ratio of 20 to 40 parts by weight of green onion, 20 to 40 parts by weight of red pepper, 10 to 30 parts by weight of pear and 25 to 35 parts by weight of sesame oil.

The heating and cooling of the source mixture (S500) may be performed by heating the source mixture to a temperature of 110 to 130°C for 1 to 5 minutes and then cooling it to a temperature of 30 to 40°C.

In the aging step (S600), the cooled sauce mixture may be refrigerated and stored at a temperature of 3 to 7° C. for 10 to 20 hours.

In addition, the present invention includes a seasoning sauce for ribs using neungi mushrooms prepared by the above method.

Specific details of other embodiments are included in the detailed description.

The method for producing a seasoning sauce for ribs using neungi mushrooms according to the present invention is to prepare a seasoning sauce for ribs containing the active ingredients of neungi mushrooms, thereby adding the unique taste, aroma and nutrients of neungi mushrooms to the ribs and at the same time It is possible to manufacture a seasoning sauce for ribs that improves flavor when ingested by removing the peculiar odour, and maintains soft meat quality by sufficiently harmonizing the ribs and seasoning sauce.

It will be fully understood that embodiments of the technical idea of the present invention may provide various effects not specifically mentioned.

1 is a flowchart for explaining a method of manufacturing a seasoning sauce for ribs using neungi mushrooms according to the present invention.
2 is a photograph showing the neungi mushrooms used in the preparation of the seasoning sauce for ribs according to the present invention.
3 is a photograph showing seasoned ribs prepared by mixing ribs with seasoning sauce for ribs using neungi mushrooms prepared according to the present invention.

Advantages and features of the present invention, and a method of achieving them, will become apparent with reference to the embodiments described below in detail. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided so that the disclosed subject matter may be thorough and complete, and that the spirit of the present invention may be sufficiently conveyed to those skilled in the art.

The terms used in the present application are only used to describe specific embodiments, and are not intended to limit the present invention. The singular expression includes the plural expression unless the context clearly dictates otherwise.

Unless defined otherwise, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Terms such as those defined in a commonly used dictionary should be interpreted as having a meaning consistent with the meaning in the context of the related art, and should not be interpreted in an ideal or excessively formal meaning unless explicitly defined in the present application. does not

Hereinafter, with reference to the accompanying drawings, a method for producing a seasoning sauce for ribs using neungi mushrooms according to the present invention will be described in more detail.

1 is a flowchart for explaining a method of manufacturing a seasoning sauce for ribs using neungi mushrooms according to the present invention, FIG. 2 is a photograph showing neungi mushrooms used in manufacturing a seasoning sauce for ribs according to the present invention, FIG. 3 is It is a photograph showing seasoned ribs prepared by mixing ribs with seasoning sauce for ribs using neungi mushrooms prepared according to the present invention.

1 to 3 , the method for preparing a seasoning sauce for ribs using neungi mushrooms according to the present invention includes drying and powdering neungi mushrooms (S100), preparing a fermented mushroom broth (S200), and preparing a sauce material. (S300), the material mixing step (S400), the source mixture heating and cooling step (S500), and includes an aging step (S600).

1. Neungi mushroom drying and powdering step (S100)

The neungi mushroom drying step (S100) is a step of preparing neungi mushroom, washing, drying, and pulverizing to prepare neungi mushroom powder.

In general, neungi mushroom is effective in regulating biological functions, and as it is reported that it is effective in preventing and improving adult diseases such as cancer, stroke, and heart disease, the consumption of neungi mushroom is increasing. It is a mushroom that grows gregarious or solitary on the ground in broad-leaved forests, and has not yet been cultivated artificially, so it is dependent on natural collection.

These mushrooms contain amino acids, fatty acids, free sugars, and fungal sugars, and are edible or used as herbal medicines.

In the neungi mushroom drying step (S100), the collected neungi mushrooms are cleaned with purified water to remove foreign substances attached to the surface of the neungi mushrooms, and sliced into 4 to 6 equal parts according to the size of the washed neungi mushrooms. It is dried at a temperature of 20 to 25° C. for 3 to 7 days, and through a process of pulverizing and pulverizing the dried neungi mushroom, powder of neungi mushroom can be prepared.

2. Manufacture of Sanghwang mushroom broth (S200)

The step of preparing the Sanghwang mushroom broth (S200) is a step of preparing the Sanghwang mushroom broth and heating it to prepare the Sanghwang mushroom broth infused with useful ingredients of the Sangha mushroom.

The Sanghwang mushroom is a yellow mushroom that grows on a mulberry tree, and in Korean, it is called a 'woody mud mushroom'. It works great. Unlike anti-cancer chemotherapy, it does not have a toxic effect on normal cells, and by further strengthening the immune function, it raises the immune antibody to a normal level, greatly increasing the resistance to cancer.

In addition, the Sangha mushroom improves immune function when combined with chemotherapy after resection of liver cancer, including gastric cancer, esophageal cancer, duodenal cancer, colon cancer, and rectal cancer, which are cancers of the digestive system, and improves uterine bleeding and menstrual irregularities, intestinal bleeding, gastrointestinal and gastrointestinal functions. It is known to activate and detoxify.

In the step (S200) for preparing the Sanghwang mushroom broth, the Sanghwang mushroom broth prepared by the following method may be used.

First, it is possible to remove foreign substances attached to the surface of the situation mushroom by washing the collected situation mushroom.

In the above step, after immersing the harvested Sangha mushroom in a mixed solution consisting of grape juice, lemon juice and salt solution for 3 to 5 minutes, the Sanghwang mushroom can be washed with purified water in which _{sodium bicarbonate (NaHCO 3 ) is dissolved.} , The grape juice, lemon juice and salt solution may be mixed in a weight ratio of 2: 1:2.

The grape juice is good for preventing blood clots and preventing adult diseases such as hypertension, arteriosclerosis and heart disease, and can help improve memory, and the lemon juice and salt solution can sterilize the Sangha mushroom and prevent easy spoilage at the same time. , The salt solution may use a salt solution having a concentration of 0.5 to 0.8 wt %, and is mixed in a weight ratio of 80 to 120 parts by weight of a mixed solution consisting of grape juice, lemon juice and salt solution with respect to 100 parts by weight of the harvested Shanghai mushroom. can be immersed.

The purified water in which the sodium bicarbonate (NaHCO ₃ ) is dissolved may have a concentration range of 1 to 3 (w/w)%, and the sodium bicarbonate is also used as a food additive, has no toxicity, and penetrates, diffuses, expands have functions such as In the present invention, by washing the surface of the Sangha mushroom using purified water in which sodium bicarbonate is dissolved, the cell wall of the fungus is expanded to sterilize and wash the Sanghwang mushroom at the same time.

Next, the washed Sanghwang mushroom may be naturally dried to remove moisture contained in the Sanghwang mushroom.

In the above step, the washed situation mushrooms can be dried at a temperature of 23 to 27° C. for 2 to 4 days. By drying the situation mushrooms in the above range, the nutrition and flavor of the situation mushrooms can be subtly alive.

Next, the naturally-dried Shanghai mushroom may be vacuum-dried by irradiating microwaves in a reduced pressure atmosphere.

In the above step, it can be carried out by irradiating microwaves to the naturally dried Sangha mushroom under a pressure of 55 to 65 mbar, wherein the step is performed at a temperature of 40 to 45° C. for 1 to 2 minutes, and on the naturally dried Sangha mushroom This can be done by irradiating a 2.15 GHz microwave to

The microwave can exhibit a volumetric heating effect that penetrates to the inside of the Sangha mushroom and heats it. When the microwave is irradiated, the water molecules inside the Sanghwang mushroom vibrate or rotate according to the polarity change of the microwave, such as The polarization vibration leads to friction between molecules, which can cause heat generation. If the Sangha mushroom is dried by irradiating microwaves under reduced pressure, swelling occurs due to heating inside the Sangha mushroom, and by this instantaneous internal heating and expansion As the cell membrane inside the Sangha mushroom is destroyed, a sterilization effect is also generated, and the active ingredient of the Sangha mushroom can be effectively leached out during broth production later by the expansion by heating inside the Sangha mushroom.

Subsequently, the vacuum-dried Sanghwang mushroom can be aged. In the above step, the vacuum-dried Sanghwang mushroom is stored at a temperature of 10 to 15° C. for 30 to 40 hours, thereby stabilizing the physical properties of the Sanghwang mushroom in the future. This can double the flavor and taste of our water.

Next, purified water is mixed with the aged Sanghwang mushroom and heated to prepare Sanghwang mushroom broth infused with useful components of the Sanghwang mushroom, which is 300 Sanghwang mushroom per 20 to 30 liters (L) of purified water. After mixing in a weight ratio of to 500 g, it can be prepared through a process of primary heating at a temperature of 95 to 100 ° C. for 60 to 80 minutes, and secondary heating at a temperature of 70 to 75 ° C. for 300 to 400 minutes. .

If the above step is performed below the lower limit range, there may be a problem that the flavor and useful ingredients of the Sangha mushroom are not sufficiently developed. There may be a problem that the flavor of the boiled water is lowered.

3. Source material preparation step (S300)

The sauce material preparation step (S300) is a step of preparing the ingredients to compose the seasoning sauce by mixing with the neungi mushroom powder and the Sanghwang mushroom broth.

In the sauce material preparation step (S300), the ingredients include Curcumin fermented broth, dermal fermented broth, silkworm aged powder processed oil, onion extract, soy sauce, Cheongju, brown sugar, minced garlic, black pepper powder, green onion, red pepper, pear and sesame oil. have.

First, in order to prepare kkujippong fermented broth, eoseongcho can be prepared and washed.

The Eoseongcho (Houttuynia cordata thunb) is an outpost of Yakmomil, a plant of the Saururaceae family, and inhabits in Southeast Asia, particularly Japan, Korea, and the like. The Eoseongcho is also called ten medicine because it has ten medicinal effects. Eoseongcho can be used medicinally and edible, and it is classified as an animal and plant that can use only a minimum amount as an auxiliary ingredient in the Food Ingredients Classification of the Food Standards Code. It is used as a cosmetic and health functional food to help detox and beauty.

Next, the washed eoseongcho can be steamed with steam.

In the above step, the steaming may be performed by heating the washed eoseongcho with steam at a temperature of 110 to 130° C. at a pressure ^{of 3 to 4 kgf/cm 2 for 40 to 60 minutes.}

Next, the steamed eoseongcho can be dried.

In the above step, in order to prevent the chlorophyll of the eoseongcho from being destroyed and the useful components from volatilizing during drying in sunlight, the eoseongcho is dried at a temperature of 15 to 20 ℃ and a humidity of 55 to 60% for 20 to 30 hours. can

Subsequently, the dried fishwort can be heated and roasted and then cooled, and the roasting is the first roasting for 5 to 10 minutes at a temperature of 70 to 75 ℃ after putting the dried fishwort into a heating container, and the 1 Secondary roasting of roasted eoseongcho at a temperature of 130 to 140 ° C. for 10 to 30 seconds, and cooling the secondary roasted eoseongcho at a temperature of 25 to 35 ° C. for 2 to 4 hours may proceed.

Next, you can prepare the mulberry fruit and wash it.

The Cuji mulberry fruit is cultivated in autumn, and has a taste of bitterness and sweetness. Its efficacy is to lower fever, remove residual heat from blood, relax muscles and tendons, and allow meridians to flow well. It is also used as a stamina food as well as supplementing the yang energy.

Next, the washed Cuji mulberry fruit may be steamed with steam.

In the above step, the steaming may be performed by heating the washed mulberry fruit with steam at a temperature of 140 to 160° C. at a pressure ^{of 3 to 5 kgf/cm 2 for 20 to 40 minutes.}

Next, the steamed Cuji mulberry fruit may be first dried.

In the step, the moisture contained inside the cucurbita fruit is rapidly evaporated when the sunlight is dried, and it can be carried out in a well-ventilated shady place to prevent the inherent flavor from disappearing, for example, the steamed cucurbita mulberry tree. The first drying of the fruit may be carried out at a temperature of 18 to 22° C. and a humidity of 60 to 70% for 30 to 50 hours.

Subsequently, the first dried Cuji mulberry fruit may be dried a second time.

In the above step, the second drying may be performed by irradiating microwaves to the first dried Cucurbita mulberry fruit, the second drying is at a pressure of 60 to 80 mbar, at a temperature of 40 to 45° C. for 10 to 30 minutes. It can be carried out by irradiating microwaves of 2.3 to 2.5 GHz to the first dried Cuji mulberry fruit.

In the above step, the microwave penetrates to the inside of the Curcuma mulberry fruit and can exhibit a volumetric heating effect of heating the entire Curcuma mulberry fruit. Accordingly, it vibrates or rotates, and such polarization vibration may lead to friction between molecules, which may cause heat generation.

In the above step, by irradiating a microwave of 2.3 to 2.5GHz to the first dried Cucurbita fruit at a pressure of 60 to 80mbar, a temperature of 40 to 45° C. for 10 to 30 minutes, Heating efficiency can be improved because it penetrates into the inside of the mulberry fruit in a short time without heat conduction and is converted into heat due to friction caused by polarity change.

Next, by mixing the second dried Cuji mulberry fruit and Eoseongcho after the roasting to prepare a Cujippong mixture, it can be mixed by spraying the lactic acid bacteria culture solution to the Cujippong mixture.

In the above step, the Cujippong mixture is mixed in a weight ratio of 80 to 90% by weight of the second dried Cujipon fruit and 10 to 20% by weight of Eoseongcho cooled after roasting, 3 to 7 of lactic acid bacteria culture medium for 100 parts by weight of the Cujippong mixture It can be mixed by spraying in a weight ratio of parts by weight.

In addition, in the step, the lactic acid bacteria can use a lactic acid strain isolated from kimchi, a fermented food, specifically, the lactic acid strain is Lactobacillus curvatus ( Lactobacillus curvatus ) , Weissella viridescens ) , Lactobacillus plantarum ( Lactobacillus plantarum ) and Leuconostoc lactis ( Leuconostoc lactis ) Any one or more known lactic acid strains selected from the group consisting of may be used.

For example, in the step, the pH of the medium is adjusted to 2.8-3.2 using 1.2N HCl to prepare a lactic acid bacteria culture solution from kimchi, and then the lactic acid strain is separated from the kimchi, and the separated lactic acid strain is used in MRS broth (Oxoid). , England), incubated for 20 to 25 hours at 37-39° C., ^{diluted to 1×1.0 8} to 5×1.0 ⁸ CFU/mL, and then centrifuged at 10,000 to 15,000 rpm for 10-15 minutes to obtain the supernatant. (supernatant) only, and after filtering the supernatant with a 0.45㎛ syringe filter (syringe filter), sterile distilled water with respect to 100 parts by weight of the filtered supernatant by mixing in a weight ratio of 1,000 to 2,000 parts by weight of lactic acid bacteria A culture solution can be prepared.

Next, the lactic acid bacteria culture medium can be fermented kkujippong mixture is mixed.

In the above step, after the kkujippong mixture mixed with the lactic acid bacteria culture medium is maintained at a temperature of 40 to 43 ℃ and a humidity of 60 to 62%, it can be fermented for 5 to 10 days, the fermentation of the kkujippong mixture is the above-mentioned lower limit If it is carried out less than the range, the problem that the kkujippong mixture is not sufficiently fermented may occur, and when it is performed in excess of the above-described upper limit range, there may occur a problem in which the physical properties of the fermented kkujippong mixture are lowered.

Then, the fermented kkujippong mixture can be dried by cold air.

Cold air drying of the fermented kkujippong mixture in the above step is carried out by drying the fermented kkujippong mixture with cold air at a temperature of 5 to 8 ° C. for 5 to 10 hours, and maintaining it at a temperature of 55 to 60 ° C. for 2 to 4 days. can

Next, by extracting the cold-air dried kkujippong mixture can be prepared kkujippong fermentation broth.

In the above step, the cold-air dried kkujippong mixture can be extracted using various extraction methods such as hot water extraction, organic solvent extraction, ultrasonic extraction, and supercritical extraction, but in the present invention, it is preferable to use a mixture of ultrasonic extraction and supercritical extraction. do.

In the present invention, the ultrasonic extraction method refers to the extraction of at least one solvent selected from the group consisting of distilled water, ethanol, methanol, butanol, acetone, ethyl acetate, hexane, propanol, hydrous butylene glycol, and hydrous propylene glycol as an extraction solvent in the sample 10 times to It refers to an extraction method carried out using an ultrasonic extraction method for 1 to 10 hours, preferably 1 to 4 hours after adding 20 times by volume.

In addition, in the present invention, the supercritical extraction method is a dry crushed sample and 500-700 mL of ethanol (99.5%) as an auxiliary solvent into a supercritical fluid extraction reactor (Natex, Autstria), the temperature in the reactor is 65 ℃, the pressure is 450 bar, S/F ratio (supercritical fluid kg/Feed kg) refers to a method of extraction under the conditions of 35.

In addition, the dermis fermentation broth can be prepared by aging and fermenting the dermis (the peel of citrus), and the dermis contains various compounds such as polyphenols, vitamins, and limonoids, in particular carotenoids, bio-flavonoids, pectins and terpenes ( It is rich in useful ingredients such as phenolic compounds such as terpenes), and recently, there is a report that hesperidin, an antioxidant, is isolated from dermal byproducts and improves disease resistance as a result of feeding it to pig feed.

In the above step, the dermal fermentation broth prepared as follows may be used.

First, in order to prepare the dermal fermentation broth, the dermis may be prepared and then washed.

In the above step, washing may be performed using purified water in which sodium bicarbonate is dissolved. That is, the sodium bicarbonate (NaHCO ₃ ) is also used as a food additive, has no toxicity, and may have functions such as penetration, diffusion, and expansion, and in the above step, 1 to 3 (w/w)% concentration range Eggplant can sterilize and clean the surface of the dermis by using a sodium bicarbonate solution. In this case, the dermis may be a citrus peel part from which the top part of the citrus fruit is removed.

Next, the dermis can be enzymatically decomposed.

In the above step, the enzymatic decomposition can be decomposed using an enzyme capable of separating the immunoactive polysaccharide present in the dermis, preferably α-Amylase, pectinase, xylase as the enzyme. Lanase (Xylanase) and cellulase (Cellulase) are used, the alpha amylase (α-Amylase) 0.01 to 0.03 parts by weight, pectinase (Pectinase) 0.02 to 0.04 parts by weight, xyl with respect to 100 parts by weight of the entire dermis Lanase (Xylanase) 0.03 to 0.05 parts by weight and Cellulase (Cellulase) mixed in a weight ratio of 0.02 to 0.04 parts by weight, and at a temperature of 38 to 42 ℃ to be carried out by storing the dermis mixed with the enzyme for 10 to 50 hours can

Next, the enzyme-decomposed dermis can be stored and aged.

In the above step, the enzymatically decomposed dermis can be stored for 20 to 40 days at a temperature of 8 to 12 ° C. When the step is performed below the lower limit, the problem is that the dermis is not sufficiently matured. It may occur, and when it is performed in excess of the above-described upper limit range, there may be a problem in that the physical properties of the dermis are lowered.

Then, by filtering the aged dermis using a filter, a filtered dermal solution can be prepared.

In the above step, by filtering the aged dermis to prepare a filtered dermal solution, it is possible to remove fine foreign substances contained in the dermis. A filter may be used.

Next, the filtered dermal fluid may be concentrated and sterilized to prepare a dermal concentrate, and the dermal concentrate may be fermented to prepare a fermented dermal fluid.

In the above step, a dermal concentrate is prepared using a vacuum concentrator known in the art, and after mixing 0.1 to 0.2 parts by weight of vegetable lactic acid bacteria with respect to 100 parts by weight of the dermal concentrate, at a temperature of 10 to 15° C. The dermal fermentation broth can be prepared by fermentation for 3 to 6 days.

In the above step, plant lactic acid bacteria are used to ferment the dermal concentrate, and as the plant lactic acid bacteria, known lactic acid bacteria capable of fermenting the dermal concentrate may be used, for example, as the vegetable lactic acid bacteria, Lactobacillus plantarum. ( Lactobacillus Plantarum , 400 × 10 ⁹ CFU/g) may be used.

In addition, in order to prepare the silkworm aged powder processed oil, first, the aged silkworm larvae powder and the silkworm pupa matured powder may be prepared.

The mature silkworm larvae powder may use the silkworm larvae aged powder prepared by the following manufacturing method.

First, after preparing the silkworm larvae, the silkworm larvae may be washed.

In the above step, the silkworm larvae may be larvae before pupation, for example, the silkworm larvae may be the silkworm larvae of the third day of the fifth instar, and the washing of the silkworm larvae is the prepared silkworm larvae at 45 to 50°C. By immersing the prepared silkworm larvae in 1 to 3 (w/w)% sodium bicarbonate (NaHCO ₃ ) solution maintained at a temperature for 10 to 30 minutes, the surface of the prepared silkworm larvae can be washed.

In the above step, the prepared silkworm larvae are washed to remove foreign substances or mulberry leaves remaining on the surface of the silkworm larvae, thereby improving the preference of the produced silkworm-aged powdered processing oil, and the silkworm-aged powdered processing oil easily decayed or denatured by foreign substances. it can be prevented

Next, the washed silkworm larvae may be first dried.

In the first drying of the washed silkworm larvae in the above step, the washed silkworm larvae are dried at a temperature of 45 to 50° C. for 10 to 20 hours to first remove moisture remaining in the washed silkworm larvae.

Next, the first dried silkworm larvae may be second dried with hot air.

In the above step, the first dried silkworm larvae may be performed by applying hot air at a temperature of 135 to 140° C. for 50 to 100 minutes.

Then, the second dried silkworm larvae can be pulverized and then aged to prepare a matured silkworm larvae powder.

Grinding of the second dried silkworm larvae in the above step pulverizes the dried silkworm larvae to a particle size of 5 to 10mm, and the aging of the powdered silkworm larvae is 5 to 7 of the powdered silkworm larvae. It can be carried out by storing for 20 to 30 hours at a temperature of ℃.

The aged silkworm pupa powder may be used for the aged powder of silkworm pupa prepared by the following manufacturing method.

First, the silkworm pupae can be prepared and washed and then heated in a bath.

The washing of the silkworm pupa in the above step is by immersing the silkworm pupa in a solution of _{sodium bicarbonate (NaHCO 3} ) at a concentration of 1 to 3 (w / w)% maintained at a temperature of 40 to 45 ° C. for 20 to 40 minutes, It is possible to wash the surface of the silkworm pupa, and the hot water heating of the silkworm pupa is by sterilizing and sterilizing the washed pupa by immersing the washed pupa in 1 to 1.5% by weight of bamboo salt water heated to a temperature of 90 to 95 ° C. can keep clean.

Next, by drying the silkworm pupa heated in the bath, moisture remaining in the silkworm pupa heated in the bath may be removed.

The drying of the silkworm pupa heated in the bath in the above step may be performed by drying the steamed silkworm pupa heated in the bath by storing it at a temperature of 70 to 75° C. for 20 to 30 hours.

Next, the dried silkworm pupae can be pulverized and powdered.

The pulverization of the dried silkworm pupae in the above step may be pulverized to a particle size of 5 to 10 mm using a known pulverizer.

Subsequently, a mixture may be prepared by mixing the lactic acid bacteria culture solution with the silkworm pupa powder.

In the above step, it may be mixed and mixed in a weight ratio of 10 to 15 parts by weight of the lactic acid bacteria culture solution with respect to 100 parts by weight of the silkworm pupa powder.

In addition, in the step, the lactic acid bacteria can use a lactic acid strain isolated from kimchi, a fermented food, specifically, the lactic acid strain is Lactobacillus curvatus ( Lactobacillus curvatus ) , Weissella viridescens ) , Lactobacillus plantarum ( Lactobacillus plantarum ) and Leuconostoc lactis ( Leuconostoc lactis ) Any one or more known lactic acid strains selected from the group consisting of may be used.

More specifically, in the above step, the pH of the medium is adjusted to 2.8~3.2 using 1.2N HCl to prepare a lactic acid bacteria culture solution using the lactic acid strain isolated from kimchi, and then the lactic acid strain is separated from the kimchi, and the separated After culturing the lactic acid strain at 37-39° C. for 20 to 25 hours using MRS broth (Oxoid, England), ^{it is diluted to 1×1.0 8} to 5×1.0 ⁸ CFU/mL, and then 10 at 10,000 to 15,000 rpm. Separate the supernatant by centrifugation for ~15 minutes, filter the supernatant with a 0.45 μm syringe filter, and then sterilize 1,000 to 2,000 parts by weight of distilled water with respect to 100 parts by weight of the filtered supernatant By mixing and diluting in a ratio, it is possible to prepare a lactic acid bacteria culture solution.

Next, by aging the mixture consisting of the silkworm pupa powder and lactic acid bacteria culture medium, it is possible to prepare a silkworm pupa ripening powder.

In the above step, the silkworm pupa ripening powder can be prepared by storing and aging the mixture consisting of the silkworm pupa powder and the lactic acid bacteria culture solution at a temperature of 15 to 17° C. for 20 to 30 hours.

Next, by mixing the prepared silkworm larvae-aged powder and silkworm pupa-aged powder, it is possible to prepare a silkworm-aged powder.

In the above step, the matured silkworm powder may be mixed in a weight ratio of 40 to 60% by weight of the matured silkworm larvae powder and 40 to 60% by weight of the matured silkworm pupa powder.

Next, a mixture may be prepared by mixing the aged silkworm powder and avocado oil.

In the above step, 1000 to 2000 parts by weight of avocado oil may be mixed with respect to 100 parts by weight of the mature silkworm powder.

Subsequently, the mixture of the aged silkworm powder and avocado oil may be heated and then aged.

In the above step, the mixture of the aged silkworm powder and avocado oil is heated at a temperature of 70 to 75° C. for 50 to 100 minutes, and then stored for 5 to 10 days at a temperature of 10 to 15° C. It can allow the nutrients contained in it to be sufficiently leached out.

Next, by filtering the mixture of the aged silkworm-aged powder and avocado oil, it is possible to prepare a silkworm-aged powdered processed oil.

In the above step, the aged silkworm powder processed oil can be prepared by filtering the mixture of the aged silkworm matured powder and avocado oil with a filter to remove solids such as the aged silkworm powder. For the sake of convenience of description and clarity of the technical idea of the present invention, a detailed description thereof will be omitted.

The avocado oil can be extracted from avocado, and the avocado oil contains a large amount of unsaturated fatty acids, which greatly reduces the incidence of heart disease, cancer, and diabetes, and also increases the absorption rate of beta-carotene when consumed with green and yellow vegetables. It can be increased by 15.3 times.

The avocado is rich in vitamins and minerals, and can prevent various adult diseases and vascular diseases by effectively decomposing cholesterol.

In addition, the avocado contains important antioxidants such as vitamin C and vitamin E, so it can fight inflammation and is effective in alleviating the symptoms of arthritis. can prevent the synthesis of

For example, as the avocado oil, avocado oil prepared by the following method may be used.

First, you can prepare the avocado and wash it thoroughly in water.

Next, the washed avocado can be immersed in grape juice and rancidity inhibitor. As described above, it is possible to prevent discoloration or rancidity of the avocado oil produced by immersing the avocado in grape juice and a rancidity inhibitor.

In the immersion of the washed avocado, the avocado can be immersed in a mixed solution in which grape juice and a rancidity inhibitor are mixed in a weight ratio of 1:1, and the rancidity inhibitor is vitamin C and a salt solution mixed in a weight ratio of 1:1. can be manufactured.

The grape juice is good for preventing blood clots and preventing adult diseases such as hypertension, arteriosclerosis and heart disease, and can help improve memory, and the salt solution used as the rancidity inhibitor may be a salt solution having a concentration of 1 to 2% by weight, After immersing in a weight ratio of 100 to 120 parts by weight of a mixture solution of grape juice and rancidity inhibitor based on 100 parts by weight of the washed avocado, it may be maintained for 10 to 40 minutes.

Next, the avocado immersed in the mixed solution of the grape juice and the rancidity inhibitor may be taken out to allow the components of the grape juice and the rancidity inhibitor to penetrate into the avocado.

In the above step, it is possible to prevent discoloration or rancidity of the avocado oil produced even after a long period of time by allowing the active ingredients of the grape juice and the rancidity inhibitor to penetrate the surface of the avocado. This can be done by storing the separated avocado at a temperature of 28 to 32° C. for 60 to 100 minutes.

Subsequently, the avocado infiltrated with the components of the grape juice and rancidity inhibitor may be steamed.

The steaming of the avocado may be performed by steaming the avocado impregnated with the components of the grape juice and the rancidity inhibitor for 50 to 100 minutes with steam. There is a problem that it is not made, and when it is performed in excess of the above-described upper limit range, the difference in the effect according to the increase of the steaming time may be insignificant.

Next, the steamed avocado may be dried.

Drying of the steamed avocado may be performed for 10 to 20 hours at a temperature of 45 to 50° C. for the steamed avocado, and mechanical drying using a dryer may be used to keep the drying temperature of the avocado constant. have.

Next, the dried avocado may be washed with any one or more acids of acetic acid or citric acid. The washing of the dried avocado is performed by washing the surface of the dried avocado with any one or more acids of acetic acid or citric acid. It has the effect of improving the flavor and color of avocado oil to be manufactured through the fermentation process.

Subsequently, the washed avocado may be sprayed with a culture solution and a fermentation broth composed of lactic acid bacteria.

As the lactic acid bacteria, any one known lactic acid bacteria selected from the group consisting of Lactobacillales , Streptococcus thermophiles and Bifidobacterium longum may be used, and the culture medium is peptone. , malt extract, sodium citrate, potassium phosphate dibasic, glucose and distilled water, the culture medium is 15 to 25 parts by weight of peptone, 5 to 15 malt extract It may be made by mixing in a weight ratio of 0.5 to 1.5 parts by weight of sodium citrate, 0.1 to 0.3 parts by weight of potassium dibasic, 1-3 parts by weight of glucose, and 100 to 200 parts by weight of distilled water.

In the culture medium, the peptone is a nitrogen source that supplies proteins and supplies proteins necessary for the growth of microorganisms, and the malt extract contains various minerals, vitamin B group, and amino acids to help the growth of microorganisms. Silver is a mineral that maintains an optimized state for the growth of microorganisms by controlling the pH of the culture medium, and can supply nutrients, and the glucose can function as an important component for lactic acid bacteria to metabolize sugar to produce organic acids.

Next, the avocado sprayed with the fermentation broth may be fermented, and the fermentation of the avocado is 3 to 6 days in a storage container that maintains the avocado sprayed with the fermentation broth at a temperature of 45 to 50° C. and a humidity of 60 to 65%. It can be stored and fermented for a while.

Next, the fermented avocado may be dried in cold air.

Cold air drying of the fermented avocado may be performed by drying the fermented avocado with cold air at a temperature of 3 to 6° C. for 5 to 10 hours, and maintaining the fermented avocado at a temperature of 55 to 60° C. for 1 to 3 days.

Then, by separating the oil after pressing the cold air dried avocado at a humidity of 70 to 80%, a temperature of 120 to 150 ℃ and 10 to 15kgf / cm ² , it is possible to prepare avocado oil.

The onion extract can be prepared by using onion (Allium cepa), which is a perennial plant belonging to the family Liliaceae, and food, spices and medicinal materials, etc. is being used as 100g of onion contains 90g of water, about 72g of carbohydrate, 11g of protein, 10 to 20mg of vitamin C, calcium, phosphorus, iron, etc. The onion skin contains 504% carbohydrate, 2924% fiber, 148% fat, 499% ash, etc. is contained.

Onions are known for their antioxidant, blood lipid lowering, antihypertensive, anti-inflammatory, antibacterial, antitumor, and blood sugar lowering properties. The main physiologically active substances contained in onions include organosulfur compounds and flavonoid compounds. In particular, onions contain quercetin, which has an antioxidant action, very high compared to other vegetables and fruits. Quercetin is a plant-derived flavonoid phenolic compound that is not only a powerful antioxidant, but also has anti-arteriosclerosis, antibacterial action, cholesterol lowering, anticancer, antiviral and antiallergic activity, while exhibiting little toxicity. it is known Therefore, consuming foods containing a lot of quercetin is effective in improving blood circulation, lowering blood pressure, dieting for diabetes, and weight loss, strengthening immune function, inhibiting DNA damage, and inhibiting lipid peroxidation of red blood cell membranes.

The onion extract may be prepared by the following preparation method.

_{In order to prepare the onion extract, first, the onion is harvested and sodium bicarbonate (NaHCO 3} ) having a concentration range of 1 to 3 (w/w)% and a temperature of 33 to 37° C. is dissolved in purified water for 1 to 5 minutes. During washing to remove foreign substances adhering to the onion, the peel of the onion may be separated to separate the onion skin and the onion flesh.

Next, the washed onion skins may be steamed with steam.

In the above step, the steaming may be performed by heating the washed onion skins with steam at a temperature of 110 to 130° C. at a pressure ^{of 3 to 4 kgf/cm 2 for 30 to 40 minutes.}

Next, the steamed onion skins may be dried.

In the above step, in order to prevent the useful components of the onion skin from volatilizing when drying in sunlight, the onion skin may be dried for 20 to 30 hours at a temperature of 15 to 20 ° C and a humidity of 55 to 60%. .

Subsequently, the dried onion skins may be heated to roast and then cooled.

In the above step, the roasting is the first roasting for 5 to 10 minutes at a temperature of 60 to 65°C after putting the dried onion skins into a heating container, and the first roasting onion skins at a temperature of 90 to 95°C. Second roasting for 20 to 40 seconds, and cooling the second roasted onion skins at a temperature of 20 to 30° C. for 1 to 3 hours may proceed.

Next, the washed onion flesh may be first dried.

In this step, the moisture contained in the onion flesh is rapidly evaporated during sunlight drying, and it may be carried out in a well-ventilated shady place to prevent the inherent flavor from disappearing. For example, the washed onion flesh The first drying may be performed for 50 to 80 hours at a temperature of 18 to 22° C. and a humidity of 60 to 70%.

Next, the first dried onion flesh may be second dried.

In the above step, the second drying may be performed by irradiating microwaves to the first dried onion flesh, wherein the second drying is performed at a pressure of 60 to 80 mbar and a temperature of 40 to 45° C. for 20 to 40 minutes. It can be carried out by irradiating a microwave of 2.3 to 2.5 GHz to the first dried onion flesh.

In the above step, the microwave penetrates to the inside of the onion flesh and can exhibit a volumetric heating effect of heating the entire onion flesh. When the microwave is irradiated, the moisture inside the onion flesh vibrates or rotation, and such polarization vibrations may lead to friction between molecules, which may cause heat generation.

In the above step, by irradiating a microwave of 2.3 to 2.5 GHz to the first dried onion flesh at a pressure of 60 to 80 mbar and a temperature of 40 to 45 ° C. for 20 to 40 minutes, heat conduction It penetrates into the onion flesh in a short time, and is converted into heat due to friction caused by polarity change, so the heating efficiency can be increased.

Subsequently, an onion mixture may be prepared by mixing the onion skins cooled after the roasting and the second dried onion flesh, and the lactic acid bacteria culture solution may be sprayed on the onion mixture and mixed.

In the above step, the onion mixture is mixed in a weight ratio of 10 to 30% by weight of the onion skin cooled after roasting and 70 to 90% by weight of the second dried onion flesh, 1 to 5 of the lactic acid bacteria culture solution based on 100 parts by weight of the onion mixture It can be mixed by spraying in a weight ratio of parts by weight.

In addition, in the step, the lactic acid bacteria can use a lactic acid strain isolated from kimchi, a fermented food, specifically, the lactic acid strain is Lactobacillus curvatus ( Lactobacillus curvatus ) , Weissella viridescens ) , Lactobacillus plantarum ( Lactobacillus plantarum ) and Leuconostoc lactis ( Leuconostoc lactis ) Any one or more known lactic acid strains selected from the group consisting of may be used.

For example, in the step, the pH of the medium is adjusted to 2.8-3.2 using 1.2N HCl to prepare a lactic acid bacteria culture solution from kimchi, and then the lactic acid strain is separated from the kimchi, and the separated lactic acid strain is used in MRS broth (Oxoid). , England), incubated for 20 to 25 hours at 37-39° C., ^{diluted to 1×1.0 8} to 5×1.0 ⁸ CFU/mL, and then centrifuged at 10,000 to 15,000 rpm for 10-15 minutes to obtain the supernatant. (supernatant) only, and after filtering the supernatant with a 0.45㎛ syringe filter (syringe filter), sterile distilled water with respect to 100 parts by weight of the filtered supernatant by mixing in a weight ratio of 1,000 to 2,000 parts by weight of lactic acid bacteria A culture solution can be prepared.

Next, the onion mixture mixed with the lactic acid bacteria culture may be fermented.

In the above step, after the onion mixture mixed with the lactic acid bacteria culture medium is maintained at a temperature of 40 to 43 ℃ and a humidity of 60 to 62%, it can be fermented for 3 to 7 days, the fermentation of the onion mixture is the lower limit If it is carried out below the range, the problem that the onion mixture is not sufficiently fermented may occur.

Next, the onion extract may be prepared by extracting the fermented onion mixture.

In the above step, the fermented onion mixture can be extracted using various extraction methods such as hot water extraction, organic solvent extraction, ultrasonic extraction, and supercritical extraction, but in the present invention, it is preferable to use a mixture of ultrasonic extraction and supercritical extraction. .

In the present invention, the ultrasonic extraction method refers to the extraction of at least one solvent selected from the group consisting of distilled water, ethanol, methanol, butanol, acetone, ethyl acetate, hexane, propanol, hydrous butylene glycol, and hydrous propylene glycol as an extraction solvent in the sample 10 times to It refers to an extraction method carried out using an ultrasonic extraction method for 1 hour to 10 hours, preferably 1 hour to 4 hours after adding 20 times by volume.

In addition, in the present invention, the supercritical extraction method is a dry crushed sample and 500-700 mL of ethanol (99.5%) as an auxiliary solvent into a supercritical fluid extraction reactor (Natex, Autstria), the temperature in the reactor is 65 ℃, the pressure is 450 bar, S/F ratio (supercritical fluid kg/Feed kg) refers to a method of extraction under the conditions of 35.

4. Material mixing step (S400)

The material mixing step (S400) is a step of preparing a sauce mixture by mixing the neungi mushroom powder and oyster mushroom broth, and the prepared ingredients.

In the material mixing step (S400), the source mixture is 10 to 20 parts by weight of neungyi mushroom powder, 3,000 to 4,000 parts by weight of fermented mushroom broth, 6 to 14 parts by weight of Cujipon fermented broth, 5 to 10 parts by weight of dermis fermented broth, silkworm aged powder 1 to 10 parts by weight of processed oil, 10 to 20 parts by weight of onion extract, 300 to 400 parts by weight of soy sauce, 20 to 40 parts by weight of sake, 250 to 350 parts by weight of brown sugar, 40 to 60 parts by weight of minced garlic, 10 to 30 parts by weight of black pepper Parts by weight, 20 to 40 parts by weight of green onions, 20 to 40 parts by weight of red pepper, 10 to 30 parts by weight of pears, and 25 to 35 parts by weight of sesame oil may be included in a weight ratio.

5. Sauce mixture heating and cooling step (S500)

The heating and cooling of the source mixture ( S500 ) is a step of heating and cooling the source mixture.

In the source mixture heating and cooling step (S500), by heating and then cooling the source mixture, the odor or impurities that may remain in the source mixture can be removed by heating and the components of the source mixture can be uniformly mixed. There, the source mixture heating and cooling step (S500) may be carried out by heating the source mixture to a temperature of 110 to 130 ℃ for 1 to 5 minutes and then cooling to a temperature of 30 to 40 ℃.

6. Aging step (S600)

The aging step (S600) is a step of preparing a seasoning sauce by refrigerated storage and aging of the cooled sauce mixture.

In the aging step (S600), the cooled sauce mixture is refrigerated and aged for 10 to 20 hours at a temperature of 3 to 7 ° C. can be manufactured.

Hereinafter, with reference to the accompanying drawings, an embodiment of the method for producing a seasoning sauce for ribs using neungi mushroom according to the present invention will be described in more detail.

< Example 1 >

First, the neungi mushrooms were washed, the washed neungi mushrooms were sliced into 5 equal parts, and then dried at a temperature of 22 to 23° C. for 5 days, and the dried neungi mushrooms were crushed to prepare a neungi mushroom powder.

Next, after mixing in a weight ratio of 400 g of Sanghwang mushroom per 25 liters (L) of purified water, it was first heated at a temperature of 97 to 98 ° C. for 70 minutes, and then heated a second time at a temperature of 73 to 74 ° C. for 350 minutes. Sanghwang mushroom broth was prepared.

Next, 15 parts by weight of neungyi mushroom powder, 3,500 parts by weight of broth from Sanghwang mushroom, 10 parts by weight of fermented cucurbita, 8 parts by weight of fermented dermis, 5 parts by weight of silkworm aged powder processing oil, 15 parts by weight of onion extract, 350 parts by weight of soy sauce, 30 parts by weight of Cheongju, 300 parts by weight of brown sugar, 50 parts by weight of minced garlic, 20 parts by weight of black pepper powder, 30 parts by weight of green onion, 30 parts by weight of red pepper, 20 parts by weight of pear and 30 parts by weight of sesame oil to prepare a sauce mixture. prepared.

Then, the source mixture was heated to a temperature of 120 to 122 °C for 3 minutes and then cooled to a temperature of 35 to 36 °C, and the cooled source mixture was refrigerated and aged at a temperature of 5 to 6 °C for 15 hours. A seasoning sauce for ribs was prepared.

< Example 2 >

A seasoning sauce for ribs was prepared using the same materials and methods as in Example 1, in Example 2, 12 parts by weight of neungi mushroom powder, 3,900 parts by weight of fermented mushroom broth, 6 parts by weight of Curcuma fermented broth, 5 parts by weight of fermented dermis, and ripening silkworm. 9 parts by weight of powdered processing oil, 11 parts by weight of onion extract, 390 parts by weight of soy sauce, 35 parts by weight of sake, 350 parts by weight of brown sugar, 58 parts by weight of minced garlic, 11 parts by weight of black pepper powder, 40 parts by weight of green onion, 40 parts by weight of red pepper, A sauce mixture was prepared by mixing 25 parts by weight of pear and 27 parts by weight of sesame oil by weight.

< Example 3 >

A seasoning sauce for ribs was prepared with the same materials and methods as in Example 1, in Example 3, 20 parts by weight of neungi mushroom powder, 3,200 parts by weight of fermented mushroom broth, 14 parts by weight of Cujipon fermented broth, 9 parts by weight of dermis fermented broth, and ripening silkworm. 2 parts by weight of powdered processing oil, 18 parts by weight of onion extract, 300 parts by weight of soy sauce, 22 parts by weight of sake, 260 parts by weight of brown sugar, 45 parts by weight of minced garlic, 15 parts by weight of black pepper powder, 25 parts by weight of green onion, 25 parts by weight of red pepper, A sauce mixture was prepared by mixing 12 parts by weight of pear and 33 parts by weight of sesame oil by weight.

< Comparative Example 1 >

A seasoning sauce for ribs was prepared with the same materials and methods as in Example 1, but in Example 2, neungyi mushroom powder was not used, and in the sauce mixture, the seasoning sauce for ribs was prepared without using the fermented cucurbita fermented liquid and silkworm aged powder processing oil. prepared.

< Comparative Example 2 >

A seasoning sauce for ribs was prepared with the same materials and method as in Example 1, but in Example 3, the same amount of purified water was used without using the broth of Sanghwang mushroom. A seasoning sauce for ribs was prepared without using it.

< Comparative Example 3 >

A seasoning sauce for ribs was prepared using the same materials and method as in Example 1, but in Example 3, neungi mushroom powder and sage mushroom broth were not used, and the same amount of purified water was used instead of shanghai mushroom broth, and also, the sauce mixture prepared a seasoning sauce for ribs without using dermis fermented broth, silkworm-aged powdered processed oil, and onion extract.

Seasoned pork ribs were prepared by marinating pork ribs in seasoning sauce for ribs prepared according to Examples and Comparative Examples as described above, and sensory evaluation was performed on the taste, texture, and preference of the seasoned pork ribs. , the results are shown in [Table 2] below. The sensory test was conducted for 25 general consumers, and a 9-point scoring method was used for the scores and evaluation criteria, and is shown in [Table 1] below.

score Evaluation standard 9 very good 7 good 5 commonly 3 bad One very bad

division taste (flavor) incense (smell) Texture (physical properties) Overall Preference Example 1 8.4 8.4 8.3 8.4 Example 2 8.3 8.2 8.3 8.3 Example 3 8.2 8.3 8.4 8.3 Comparative Example 1 6.3 6.5 6.3 6.4 Comparative Example 2 6.2 6.2 6.1 6.2 Comparative Example 3 5.1 5.0 5.0 5.0

As shown in the above-mentioned [Table 2], as a result of comparing the taste, aroma, texture, and overall preference of the seasoned pork ribs prepared in Examples and the seasoned pork ribs prepared in Comparative Examples, prepared according to Examples It was found that the seasoned pork ribs were superior in overall taste (flavor), aroma (odor) and overall preference compared to the seasoned pork ribs prepared in Comparative Examples.

This is for ribs using the seasoned pork ribs prepared according to the embodiments, neungi mushroom powder, and Sanghwang mushroom fermented water, and also using a sauce mixture containing Curcuma ponytail fermented liquid, dermal fermented liquid, silkworm aged powder processed oil, and onion extract. By manufacturing the seasoning sauce, it is judged that the taste of the ribs is improved by removing the peculiar smell of the ribs, and the ribs and the seasoning sauce are sufficiently harmonized to satisfy the consumer's preference.

In the above, a preferred embodiment of the present invention has been described, but those skilled in the art to which the present invention pertains will understand that the present invention may be embodied in other specific forms without changing the technical spirit or essential features thereof. will be able Therefore, it should be understood that the embodiment described above is illustrative in all respects and not restrictive.

Claims (4)

Neungi mushroom drying and powdering step (S100) of preparing Neungi mushroom, washing, drying, and pulverizing to prepare Neungi mushroom powder;
After preparing the situation mushroom, heating the situation mushroom to prepare the situation mushroom broth manufacturing step (S200);
Sauce material preparation step of preparing the ingredients to be mixed with the neungi mushroom powder and Sanghwang mushroom broth (S300);
A material mixing step (S400) of preparing a sauce mixture by mixing the neungyi mushroom powder and the Sanghwang mushroom broth, and the prepared ingredients;
heating and cooling the source mixture after heating the source mixture (S500); and
A method for producing a seasoning sauce for ribs using neungi mushrooms, comprising the step of aging (S600) of preparing a seasoning sauce by refrigerated storage of the cooled sauce mixture and aging.
The method of claim 1,
In the neungi mushroom drying step (S100), the neungi mushroom powder is washed with purified water, and the washed neungi mushroom is sliced into 4 to 6 equal parts, and then 3 to 7 days at a temperature of 20 to 25 ° C. It is prepared through the process of drying and grinding the dried Neungyi mushroom,
In the step of preparing the Sanghwang mushroom broth (S200), the Sanghwang mushroom broth is prepared by immersing the collected Sanghwang mushroom in a mixed solution consisting of grape juice, lemon juice and salt solution for 3 to 5 minutes, and then, the Sanghwang mushroom is hydrogenated Wash with purified water in which sodium (NaHCO ₃ ) is dissolved, but the grape juice, lemon juice and salt solution are mixed in a weight ratio of 2: 1:2, and a salt solution having a concentration of 0.5 to 0.8 wt% is used as the salt solution and immersed in a weight ratio of 80 to 120 parts by weight of a mixed solution consisting of grape juice, lemon juice and salt solution with respect to 100 parts by weight of the harvested Sangha mushrooms, and the washed Sanghwang mushrooms at a temperature of 23 to 27° C. Drying for 4 days, irradiating a microwave of 2.15 GHz under a pressure of 55 to 65 mbar to the dried Sangha mushroom and vacuum drying the dried Sanghwang mushroom at a temperature of 40 to 45° C. for 1 to 2 minutes, and the vacuum-dried Sanghwang mushroom It is stored and aged at a temperature of 10 to 15° C. for 30 to 40 hours, and it is prepared by mixing purified water with the matured Sangha mushroom and heating it, but the broth of the Sanghwang mushroom is purified water 20 to 30 liters (L) After mixing in a weight ratio of 300 to 500 g of sugar mushroom, it is first heated at a temperature of 95 to 100° C. for 60 to 80 minutes, and then is secondarily heated at a temperature of 70 to 75° C. for 300 to 400 minutes. A method for producing a seasoning sauce for ribs using Neungyi mushroom, characterized in that it was prepared.
3. The method of claim 2,
In the material mixing step (S400), the source mixture is 10 to 20 parts by weight of neungyi mushroom powder, 3,000 to 4,000 parts by weight of fermented mushroom broth, 6 to 14 parts by weight of Cujipon fermented broth, 5 to 10 parts by weight of dermis fermented broth, silkworm aged powder 1 to 10 parts by weight of processed oil, 10 to 20 parts by weight of onion extract, 300 to 400 parts by weight of soy sauce, 20 to 40 parts by weight of sake, 250 to 350 parts by weight of brown sugar, 40 to 60 parts by weight of minced garlic, 10 to 30 parts by weight of black pepper It is prepared by mixing in a weight ratio of 20 to 40 parts by weight of green onion, 20 to 40 parts by weight of red pepper, 10 to 30 parts by weight of pear and 25 to 35 parts by weight of sesame oil,
The source mixture heating and cooling step (S500) proceeds by heating the source mixture to a temperature of 110 to 130 ℃ for 1 to 5 minutes and then cooling to a temperature of 30 to 40 ℃,
In the aging step (S600), the method for producing a seasoning sauce for ribs using neungi mushrooms, characterized in that the cooled sauce mixture is refrigerated at a temperature of 3 to 7°C for 10 to 20 hours.
A seasoning sauce for ribs using neungi mushrooms, characterized in that it is prepared by any one of claims 1 to 3.

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