KR20210145602A - Method of manufacturing grape sauce for meat - Google Patents

Abstract

The present invention relates to a method for manufacturing a grape sauce for meat. More specifically, the method comprises the following steps: (a) heating grapes and water to prepare a grape juice; (b) adding sugar and soy sauce to a part of the grape juice of the step (a), heating and cooling the mixture; (c) mixing a part of the grape juice of the step (a) into a cooled material of the step (b); and (d) adding apples, onions, and green onions to the remaining grape juice of the step (a), pulverizing the mixture, and mixing the pulverized mixture into the mixture of the step (c). According to the present invention, potassium, which is lacking in modern people, is easily supplied to promote maintenance of health of consumers. In addition, stench of meat is removed and tenderization is performed, thereby providing an advantage of increasing the overall flavor and texture of a meat dish. In addition, a large amount of grapes, especially Gimcheon grapes, are used, thereby providing effects of activating the local economy and increasing farm household income.

Description

Method of manufacturing grape sauce for meat

The present invention relates to a method for producing grape sauce for meat, and more particularly, to prepare a grape sauce composition for meat using grapes, particularly grapes from Gimcheon, and apply it to a wide range of meat dishes such as bulgogi, grilled ribs, and steamed ribs. It relates to a method for producing grape sauce for meat.

Sauce is a generic term for seasonings in a liquid or semi-fluid state that is added to or poured over food in Western cuisine. In addition, the sauce is combined with the ingredients to increase the quality of the ingredients.

These sauces have been used as a part of cooking at home or in the restaurant industry, but with the development of food processing technology, various dressings such as Worcestershire, Chili, Tabasco, Rice Sandwich, Tomato Ketchup, Mayonnaise, and Mustard have been commercialized, forming a huge consumer market. are doing

In particular, as the consumption of meat such as pork and beef increases day by day with the improvement of living standards, the consumption of meat-related sources is also increasing.

Red meat, such as beef or pork, has a good taste and is a high-protein, nutritious food. It is cooked in almost any food form such as grilled, steamed, fried, souped, or red meat. You can see it excelling. However, since most red meat such as beef or pork contains saturated fatty acids, it causes various body problems such as adult diseases and indigestion.

In addition, the general dietary habits of Koreans do not have sufficient calcium intake, and on the contrary, there are many osteoporosis patients because they have the highest sodium intake in the world. Moreover, as it has the highest incidence of liver cancer among OECD member countries, it is urgent to strengthen liver function and improve constitution.

Therefore, in cooking red meat composed of fat or high protein, a method of cooking by adding sauces that help modern people's health, that is, lower cholesterol content and promote digestion, has been proposed.

As a prior art of such a meat sauce, Korean Patent Application Laid-Open No. 10-2005-0035993 proposes a sauce that can soften meat and fish using three hundred seconds, thereby helping the digestion and absorption of meat, and the occurrence of obesity due to meat. In Korea Patent Publication No. 10-2010-0118208, a seasoning sauce composition for meat and fish containing turmeric is proposed, which not only removes the fishy smell of meat and produce, but also prevents stroke and supplements vitamins. It was made to exhibit anticancer effect. However, although these prior technologies have added functionality, they have a disadvantage in that they adversely affect the flavor of meat dishes, so that the taste and flavor are not good, so that the preference is reduced.

On the other hand, grapes, especially grapes grown in Gimcheon, have a high potassium content, which helps to excrete sodium, prevents calcium from escaping from bones, and is effective in osteoporosis. It can be considered food. In addition, the organic acid contained in grapes promotes the secretion of saliva and gastric juice, thereby activating digestion, absorption and metabolism.

Moreover, grapes regenerate and improve liver cells, strengthen liver function, and improve blood neutral lipids, so it helps in various liver-related diseases and blood circulation. In addition, since it contains a large amount of anthocyanin components, it is effective for antioxidant, anti-aging, skin care, etc., and is known to have an excellent effect on eye health.

In addition, grapes contain 0.5 to 1% tartaric acid and malic acid, 0.3% to 1% pectin, gum, inositol, tannin, etc. to promote intestinal activity, and contain a large amount of polyphenols, so antioxidant and anticancer effects can be expected. Rich in glucose and vitamins, it also plays a role in lowering cholesterol levels. In addition, as is known, grapes are effective in preventing cardiovascular diseases because they reduce vasodilation and platelet aggregation by about 30%.

In particular, among grapes, Gimcheon grapes have a harvest period of about 10 days earlier than grapes from other regions, are resistant to cold damage, and have thick granules and a lot of juice. This is because it has the geographical advantage of forming an optimal environment for viticulture because it is fast and sandy sandy soil, and the climatic advantage of having little rainfall during the harvest season and a large daily temperature difference starting from the cold winds. In other words, Gimcheon is producing grapes with excellent taste and flavor based on the above-mentioned geographical and climatic advantages.

Therefore, the present inventors have come to invent a meat sauce using Gimcheon grapes, which are stable in production, in order to compensate for the shortcomings of meat, particularly red meat.

An object of the present invention is to provide a method for producing grape sauce for meat, thereby easily supplying potassium that is insufficient to modern people, to maintain the health of consumers, and to prevent indigestion due to consumption of meat.

In addition, it improves the overall flavor of meat dishes by removing the peculiar smell of meat and adding the flavor of grapes, and improves the texture by inducing the tenderness of the meat.

According to the present invention for achieving the above object, the method for producing grape sauce for meat includes grape juice, sugar, soy sauce, apple, onion, and green onion, and the grape juice is heated and cooled by heating grapes and water, and the The sugar is characterized in that it is starch syrup or grape fermented liquid.

The grapes are Gimcheon grapes, and the grape juice uses grapes and water in a ratio of 1:1 to 4 by weight, based on 100 parts by weight of the grapes used in the grape juice, 50 to 1000 parts by weight of sugar, 30 to 500 parts by weight of soy sauce Part, it is characterized in that it contains 10 to 150 parts by weight of apples, 30 to 400 parts by weight of onions, and 5 to 70 parts by weight of green onions.

And the manufacturing method includes the steps of (a) heating grapes and water to prepare grape juice, (b) adding sugar and soy sauce to some of the grape juice in step (a), heating it, and cooling , (c) adding and mixing some of the grape juice of step (a) into the cooling water of step (b), (d) adding apples, onions, and green onions to the remaining grape juice of step (a) It includes the step of adding and pulverizing, and mixing it with the mixture of step (c),

The sugar is characterized in that starch syrup or grape fermented liquid.

(e) further comprising the step of adding pepper, sesame seeds, and cooking alcohol to the mixture of step (d), wherein the cooking alcohol is refined rice wine or red wine, and the grapes are Gimcheon grapes.

In step (a), grapes and water are mixed in a 1:1 to 4 weight ratio to prepare grape juice, and in step (b), 50 to 1000 parts by weight of sugar based on 100 parts by weight of grapes used in step (a) , 30 to 500 parts by weight of soy sauce is added, and in step (d), 10 to 150 parts by weight of apples, 30 to 400 parts by weight of onions, and 5 to 70 parts by weight of green onions are added based on 100 parts by weight of grapes used in step (a). characterized in that

According to the present invention, there is an advantage of improving the flavor and texture of the whole meat dish by easily supplying potassium that is insufficient to modern people to maintain the health of the eater, and by removing the stench of meat and performing a tenderizing action.

In addition, by using a large amount of grapes, especially Gimcheon grapes, there is an economic advantage of revitalizing the local economy and increasing farm household income.

1 is a schematic flowchart of a method for producing grape sauce for meat according to the present invention.

The grape sauce composition for meat according to the present invention includes grape juice, sugar, soy sauce, apple, onion, and green onion, and the grape juice is characterized by heating and cooling grapes and water. In addition, the 'sugar' in the present invention is a generic term for substances that give off sweetness, and in the present invention, starch syrup or fermented grape juice may be used more specifically.

The sauce composition of the present invention uses a grape juice obtained by heating and cooling grapes and water, thereby supplying a large amount of potassium to meat and preventing indigestion caused by meat. In addition, even without adding additional chemical seasonings or meat tenderizers to meat, it improves the texture of meat through the tendering action, removes the stench, and adds the flavor of grapes to improve the overall flavor of meat dishes.

The grapes used in the present invention are particularly preferably Gimcheon grapes, and the Gimcheon grapes have a large content of potassium, and have thick granules and a lot of juice, so they are suitable for the production of sauce. In addition, it is strong against the cold sea, the harvest time is about 10 days earlier than in other regions, and the manual cultivation technology operated in Gimcheon allows constant high-quality grapes to be obtained. This is because the economic value is high by enabling the smooth production of the sauce.

In addition, by further including sugar, soy sauce, apple, onion, and green onion, the overall flavor of the sauce is improved, and it helps to remove the smell of meat and soften the meat. The blending ratio of the grape sauce of the present invention will be described in detail through the manufacturing method to be described later.

Hereinafter, the manufacturing method of the method for manufacturing the grape sauce for meat according to the present invention will be described in detail.

(a) heating grapes and water to prepare grape juice.

First, grape juice is prepared by heating grapes and water. At this time, the grape and water may be mixed in a ratio of 1:1 to 4 by weight, the heating temperature is 60 to 100° C., and the heating time is sufficient for about 20 to 40 minutes. The grape juice prepared in this step is divided into steps (b), (c) and (d) to be described later. Also, the grapes are washed thoroughly before use and the skins are used as they are.

Here, when the grapes and water are mixed in a 1:1 weight ratio, the sugar content of the obtained grape juice is about 27 birx, so the sweetness is excellent, and in the case of 1:1.8 weight ratio, the sugar content of the grape juice is about 10 brix, so it is not excessively sweet. It is suitable for , and in the case of a 1:4 weight ratio, the sweetness level is about 6 brix and the sweetness is weakly prepared. Therefore, it is preferable to appropriately control the sweetness by adjusting the weight ratio of the grapes to the water according to the taste of the ingestor, the type of meat and the type of dish.

The reason that the grape juice is prepared and used in advance in the present invention is that a large amount of grapes can be used only when the grape juice is prepared in advance, so that excellent flavor increase and tenderness of meat can be expected, and various nutrients contained in grapes, especially This is because the content of potassium increases, which can help maintain the health of modern people.

In addition, unlike adding grapes to the sauce or adding only juice by squeezing it, when grape juice is prepared and used, various antioxidants contained in grape skins can also be extracted, and sugar content is increased through heating, and flavor is improved. This is because it can improve the flavor of the overall sauce. That is, by simply adding grapes or grape juice to the sauce, effects such as improvement in flavor, increase in sugar content, meat tenderization, and high active ingredient content as in the present invention do not appear.

In the present invention, the grape residues from the heated and cooled grape juice may be removed by sieving, or may be used without removing the grape juice, or it may be used by pulverizing it. However, in terms of flavor and texture, it is preferable to use only grape juice by filtering grape residues through a sieve.

The grape juice prepared by the above method not only contains a large amount of various nutrients, but also has a rich grape flavor, which improves the taste of meat, and helps the meat tenderizing effect to soften the texture.

(b) adding sugar and soy sauce to a portion of the grape juice of step (a), heating it, and then cooling it.

When the production of the grape juice is completed, sugar and soy sauce are added to some of them, heated to mix well with the grape juice, sugar, and soy sauce, and then cooled. Here, since the heating temperature and time are not limited, it is sufficient if the grape juice, sugar, and soy sauce are well harmonized. In addition, since the cooling may also be cooled to about room temperature, it may be left at room temperature to cool, or cold water may be used or a refrigerator may be used.

The grape juice uses about 20 to 30% by weight of the grape juice prepared in step (a), and the sugar and soy sauce are 50 to 1000 parts by weight of sugar based on 100 parts by weight of the grapes used in step (a); 30 to 500 parts by weight of soy sauce is used. Here, the sugar is used to increase the sugar content, and starch syrup may be used. And soy sauce is used to add flavor to the sauce and increase saltiness, and the amount of soy sauce is appropriately adjusted in consideration of the sugar content of the grape juice.

On the other hand, the same amount of grape fermented liquid can be used instead of the starch syrup, and the grape fermented liquid is mixed with grapes and sugar in a 1:1 to 2 weight ratio and left at 20-30°C for 100-200 days, and then only the liquid is filtered. means that When such a grape fermented liquid is used, the flavor of the grapes becomes stronger and the sugar content can be increased, thereby further improving the flavor of the whole sauce.

(c) mixing a portion of the grape juice of step (a) into the cooling water of step (b).

Next, about 40 to 60% by weight of the grape juice of step (a) is re-injected into the cooling water of step (b) and mixed.

In the present invention, the reason for adding more grape juice through step (c) after step (b) is to make the sugar and soy sauce harmonize well with the grape juice to further enhance the flavor.

(d) adding apples, onions, and green onions to the remaining grape juice of step (a), pulverizing them, and mixing them with the mixture of step (c).

Then, apples, onions, and green onions are added to the remaining amount of the grape juice prepared in step (a), and then pulverized using a mixer, etc., and then mixed with the mixture of step (c). At this time, the pulverized particle size is not limited.

In this step, all the remaining amount of grape juice prepared in step (a) is used. Based on 100 parts by weight of the grape used in step (a), 10 to 150 parts by weight of apples, 30 to 400 parts by weight of onions, and 5 parts by weight of green onions Add ~70 parts by weight. Here, apples, onions, and green onions are also ingredients for improving the flavor of the sauce and adding various nutrients, so it is preferable to use the above-described input ratio in terms of the flavor of the overall sauce, but it is not necessarily limited thereto.

In addition, in the present invention, by using the apple together with the grape juice, the flavor of the sauce is further improved.

In addition, the apple, onion, and green onion are separately mixed with grape juice, crushed, and then added to the sauce, so that the flavor of each material, ie, apple, onion, and green onion, is further revived, and the texture is also improved.

In addition, by dividing the cooking process as described above, the nutrients of each material are preserved as much as possible.

(e) adding pepper, sesame seeds, and cooking alcohol to the mixture of step (d).

In addition, pepper, sesame seeds, and cooking alcohol may be further added to the mixture of step (d). Here, the pepper, dog, and cooking alcohol may be used in an amount of 0.1 to 5 parts by weight, 1 to 10 parts by weight, and 3 to 50 parts by weight of cooking alcohol, based on 100 parts by weight of the grapes used in the preparation of the grape juice. .

As the cooking alcohol, sake or red wine can be used, and when red wine is used, the flavor of grapes is stronger.

The grape sauce for meat of the present invention prepared as described above may be added when preparing seasoned meat such as steamed ribs using red meat, grilled ribs, and bulgogi. In addition, it can be applied to white meat of poultry such as duck and chicken, not red meat, and can also be applied to fish dishes.

In addition, when cooking meat, the meat can be trimmed to a thickness suitable for eating, and a sheath can be used to make the sauce penetrate deeply, and it can be aged with the sauce, and salt, soy sauce, pepper, etc. Basic seasoning may be added, but it is not limited thereto.

Hereinafter, the present invention will be described in more detail through examples.

(Production Example 1)

18,000 g of water and 10,000 g of Gimcheon grapes were added and heated at 80-100° C. for 30 minutes to obtain 16,000 g of grape juice. The sugar content of the grape juice was 10brix. Next, 8,000 g of starch syrup and 4,000 g of soy sauce were mixed with 25% by weight of the grape juice, and the mixture was heated to 60-100° C. for 3 minutes, and cooled to 30° C. or less at room temperature. Then, 50% by weight of the prepared grape juice was added and mixed. Then, 1,200 g of apples, 3,500 g of onion, and 600 g of green onion were added to the remaining 25% by weight of grape juice and ground together in a mixer for 3 minutes. Then, after mixing it with the mixture prepared previously, 40 g of pepper, 100 g of sesame salt, and 500 g of refined rice were added.

(Production Example 2)

Prepared in the same manner as in Preparation Example 1, but using 1,000 g of grapes and 1,000 g of water, 380 g of grape juice was obtained, and the sugar content was 27 brix.

(Production Example 3)

It was prepared in the same manner as in Preparation Example 1, except that 1,000 g of grapes and 2,000 g of water were used to obtain 1,000 g of grape juice, and the sugar content was 12 brix.

(Production Example 4)

It was prepared in the same manner as in Preparation Example 1, but using 1,000 g of grapes and 4,000 g of water, 2,000 g of grape juice was obtained, and the sugar content was 6brix.

(Example 1)

Beef bulgogi was prepared using the sauce compositions of Preparation Examples 1 to 4. Beef was prepared in 4 groups of 600 g each of sirloin, and the sauce composition of Preparation Examples 1 to 4 and beef were mixed in a 1:1 weight ratio and left for 30 minutes before cooking.

(Example 2)

Beef ribs stew was prepared using the sauce compositions of Preparation Examples 1 to 4. Beef was prepared in 4 groups of 600 g each for steamed ribs, and the sauce composition of Preparation Examples 1 to 4 and beef were mixed in a 1:1 weight ratio and left for 30 minutes before cooking.

(Example 3)

Steamed pork ribs were prepared using the sauce compositions of Preparation Examples 1 to 4. Pork was prepared in 4 groups of 600 g each for steamed ribs, and the sauce composition of Preparation Examples 1 to 4 and pork were mixed in a 1:1 weight ratio, left for 30 minutes, and then cooked.

(Example 4)

Pork ribs were prepared using the sauce compositions of Preparation Examples 1 to 4. Pork was prepared in 4 groups of 600 g each, and the sauce composition of Preparation Examples 1 to 4 and pork were mixed in a 1:1 weight ratio and left for 30 minutes before cooking.

(Comparative Examples 1 to 4)

Comparative Preparation Examples 1 to 4 were prepared in the same manner as in Preparation Examples 1 to 4, but instead of the grape juice of Preparation Examples 1 to 4, a sugar solution (mixed with water and sugar) equal to the sugar content of each grape solution was prepared, It was used in the same amount.

And Comparative Examples 1 to 4 were prepared in the same manner as in Examples 1 to 4 by adding Comparative Preparation Examples 1 to 4 in place of Preparation Examples 1 to 4.

(Test example)

The above-described Examples and Comparative Examples were sensory tested. In the sensory test, taste, texture, aroma, and overall preference were investigated by a 9-point scoring method for sensory characteristics of 30 trained panelists, and 9 points were very good and 1 point was very disliked, Scores were evaluated as decreasing sequentially, and the average value was rounded to one decimal place.

All samples used for sensory evaluation were prepared to be at room temperature, and 20 g of each sample was placed in the mouth and chewed for 20 seconds to stimulate the oral epidermis evenly and then spit out. After the elapsed time, the next sample was evaluated. And the average value of sensory evaluation is summarized in Table 1 below.

division incense taste texture overall sign line
city
Yes
One Preparation Example 1 9 8 8 8 Preparation 2 9 9 9 9 Preparation 3 9 9 9 9 Preparation 4 9 8 8 8 rain
school
Yes
One Comparative Preparation Example 1 4 4 4 4 Comparative Preparation Example 2 5 5 4 5 Comparative Preparation Example 3 5 5 4 4 Comparative Preparation Example 4 4 4 4 4 line
city
Yes
2 Preparation Example 1 9 8 8 8 Preparation 2 9 9 9 9 Preparation 3 9 9 8 9 Preparation 4 9 8 8 8 rain
school
Yes
2 Comparative Preparation Example 1 4 4 4 4 Comparative Preparation Example 2 4 5 4 5 Comparative Preparation Example 3 4 5 4 4 Comparative Preparation Example 4 4 4 4 4 line
city
Yes
3 Preparation Example 1 9 8 8 8 Preparation 2 9 9 9 9 Preparation 3 9 9 9 9 Preparation 4 9 8 8 8 rain
school
Yes
3 Comparative Preparation Example 1 4 4 4 4 Comparative Preparation Example 2 4 5 4 4 Comparative Preparation Example 3 4 5 4 4 Comparative Preparation Example 4 4 4 4 4 line
city
Yes
4 Preparation Example 1 9 8 8 8 Preparation 2 9 9 9 9 Preparation 3 9 9 9 9 Preparation 4 9 8 8 8 rain
school
Yes
4 Comparative Preparation Example 1 4 4 4 4 Comparative Preparation Example 2 4 4 4 4 Comparative Preparation Example 3 4 4 4 4 Comparative Preparation Example 4 4 4 4 4

As can be seen in Table 1, it was confirmed that the meat dishes of Examples 1 to 4 received higher results in flavor, taste, texture, and overall preference compared to Comparative Examples 1 to 4.

As described above in detail a specific part of the present invention, for those of ordinary skill in the art, this specific description is only a preferred embodiment, and it is clear that the scope of the present invention is not limited thereto.

Accordingly, the substantial scope of the present invention will be defined by the appended claims and their equivalents.

Claims (1)

In the method for producing grape sauce for meat, (a) mixing grapes and water in a weight ratio of 1: 1 to 4 and heating at 60 to 100° C. for 20 to 40 minutes to prepare grape juice; (b) the (a) A step of heating and cooling by adding sugar and soy sauce to a portion of the grape juice of step (c) mixing a portion of the grape solution of step (a) into the cooling water of step (b); , (d) adding and pulverizing apples, onions, and green onions to the remaining grape juice of step (a), mixing them with the mixture of step (c), and (e) adding pepper to the mixture of step (d) , sesame seeds, and adding cooking alcohol, wherein the sugar is grape fermented liquid, grapes and sugar are mixed in a 1:1 to 2 weight ratio and left at 20-30°C for 100-200 days, then only the liquid is filtered and the cooking alcohol is red wine, the grapes used in step (a) are Gimcheon grapes, and in step (b), based on 100 parts by weight of the grapes used in step (a), 50 to 1000 weight of sugar Parts and 30 to 500 parts by weight of soy sauce are added, and the step (d) is based on 100 parts by weight of the grapes used in step (a), 10 to 150 parts by weight of apples, 30 to 400 parts by weight of onions, 5 to 70 parts by weight of green onions A method for producing grape sauce for meat, characterized in that by adding wealth.

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