KR20220020129A - Roasting soybean paste sauce composition for pork and marinated pork with the same that - Google Patents
Roasting soybean paste sauce composition for pork and marinated pork with the same that Download PDFInfo
- Publication number
- KR20220020129A KR20220020129A KR1020200100705A KR20200100705A KR20220020129A KR 20220020129 A KR20220020129 A KR 20220020129A KR 1020200100705 A KR1020200100705 A KR 1020200100705A KR 20200100705 A KR20200100705 A KR 20200100705A KR 20220020129 A KR20220020129 A KR 20220020129A
- Authority
- KR
- South Korea
- Prior art keywords
- parts
- weight
- pork
- roasting
- soybean paste
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Ceased
Links
- 235000015277 pork Nutrition 0.000 title claims abstract description 55
- 239000000203 mixture Substances 0.000 title claims abstract description 31
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 27
- 244000068988 Glycine max Species 0.000 title claims abstract description 27
- 235000015067 sauces Nutrition 0.000 title description 3
- 241000234282 Allium Species 0.000 claims abstract description 33
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 33
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 32
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 235000000346 sugar Nutrition 0.000 claims abstract description 13
- 240000002234 Allium sativum Species 0.000 claims abstract description 12
- 235000004611 garlic Nutrition 0.000 claims abstract description 12
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 11
- 239000006002 Pepper Substances 0.000 claims abstract description 11
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 11
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 11
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 11
- 244000203593 Piper nigrum Species 0.000 claims abstract 3
- 238000000034 method Methods 0.000 claims description 14
- 230000008569 process Effects 0.000 claims description 9
- 230000032683 aging Effects 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 14
- 235000019634 flavors Nutrition 0.000 abstract description 14
- 235000019640 taste Nutrition 0.000 abstract description 11
- 235000013372 meat Nutrition 0.000 abstract description 7
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 235000013555 soy sauce Nutrition 0.000 description 9
- 241000722363 Piper Species 0.000 description 8
- 230000000694 effects Effects 0.000 description 8
- 238000011156 evaluation Methods 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 4
- OYHQOLUKZRVURQ-NTGFUMLPSA-N (9Z,12Z)-9,10,12,13-tetratritiooctadeca-9,12-dienoic acid Chemical compound C(CCCCCCC\C(=C(/C\C(=C(/CCCCC)\[3H])\[3H])\[3H])\[3H])(=O)O OYHQOLUKZRVURQ-NTGFUMLPSA-N 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000005135 Micromeria juliana Nutrition 0.000 description 2
- 240000002114 Satureja hortensis Species 0.000 description 2
- 235000007315 Satureja hortensis Nutrition 0.000 description 2
- 230000009471 action Effects 0.000 description 2
- YZXBAPSDXZZRGB-DOFZRALJSA-N arachidonic acid Chemical compound CCCCC\C=C/C\C=C/C\C=C/C\C=C/CCCC(O)=O YZXBAPSDXZZRGB-DOFZRALJSA-N 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 206010012289 Dementia Diseases 0.000 description 1
- 208000015710 Iron-Deficiency Anemia Diseases 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 238000003915 air pollution Methods 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003579 anti-obesity Effects 0.000 description 1
- 230000002785 anti-thrombosis Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 229940114079 arachidonic acid Drugs 0.000 description 1
- 235000021342 arachidonic acid Nutrition 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 230000036760 body temperature Effects 0.000 description 1
- 229910052793 cadmium Inorganic materials 0.000 description 1
- BDOSMKKIYDKNTQ-UHFFFAOYSA-N cadmium atom Chemical compound [Cd] BDOSMKKIYDKNTQ-UHFFFAOYSA-N 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 239000003344 environmental pollutant Substances 0.000 description 1
- 235000004626 essential fatty acids Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000003908 liver function Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- QSHDDOUJBYECFT-UHFFFAOYSA-N mercury Chemical compound [Hg] QSHDDOUJBYECFT-UHFFFAOYSA-N 0.000 description 1
- 229910052753 mercury Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 231100000719 pollutant Toxicity 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 235000019643 salty taste Nutrition 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 235000019587 texture Nutrition 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/70—Germinated pulse products, e.g. from soy bean sprouts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/06—Meat products; Meat meal; Preparation or treatment thereof with gravy or sauce
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/04—Aeration
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Inorganic Chemistry (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Seasonings (AREA)
Abstract
본 발명은 풍미가 좋아서 소비자들의 기호도가 높은 구이용 양념돼지고기를 만들 수 있는 된장을 이용한 새로운 조성의 돼지고기 구이용 된장양념조성물 및 이러한 된장양념조성물을 이용하여 풍미가 좋아서 소비자들의 기호도가 높으며 종래의 돼지고기 구이와 차별화되는 색다른 맛을 가지는 구이용 된장양념 돼지고기를 제조하는 방법에 관한 것이다.
본 발명에 따르면, 된장 100중량부, 탄산수 260~290중량부, 양파 60~100중량부, 마늘 30~50중량부, 설탕 20~60중량부, 후추 2~4중량부, 매실 60~80중량부를 포함하는 것을 특징으로 하는 돼지고기 구이용 된장양념조성물 및 이를 이용한 구이용 된장양념 돼지고기 제조방법이 제공된다.The present invention provides a new composition of doenjang seasoning for roasting pork using soybean paste that can make seasoned pork for roasting with high consumer preference due to its good flavor, and a conventional pig with good flavor because it has good flavor. It relates to a method of manufacturing doenjang seasoned pork for roasting, which has a different taste that is different from roasted meat.
According to the present invention, 100 parts by weight of soybean paste, 260 to 290 parts by weight of carbonated water, 60 to 100 parts by weight of onion, 30 to 50 parts by weight of garlic, 20 to 60 parts by weight of sugar, 2 to 4 parts by weight of pepper, 60 to 80 parts by weight of plum There is provided a doenjang seasoning composition for roasting pork, and a method for producing doenjang seasoned pork for roasting using the same, characterized in that it comprises a portion.
Description
본 발명은 돼지고기 구이용 된장양념조성물 및 이를 이용한 구이용 된장양념 돼지고기 제조방법에 관한 것으로서, 풍미가 좋아서 소비자들의 기호도가 높은 구이용 양념돼지고기를 만들 수 있는 새로운 조성의 된장양념조성물 및 이를 이용한 새로운 방식의 구이용 된장양념 돼지고기 제조방법에 관한 것이다. The present invention relates to a doenjang seasoning composition for roasting pork and a method for manufacturing doenjang seasoned pork for roasting using the same. It relates to a method for manufacturing pork in soybean paste seasoning for roasting.
돼지고기는 다른 육류에 비하여 부드럽고, 지방의 함량이 풍부하여 열량을 많이 얻을 수 있는 식품으로서 여러 가지 요리에 폭넓게 이용되고 있다. 돼지고기에 함유된 지방은 그 융점이 사람의 체온보다 낮아서 대기오염, 식수 등으로 자신도 모르게 인체내부에 축적된 수은이나 카드뮴, 납과 같은 중금속 공해물질을 체외로 배출시키는 해독작용을 하며, 인체 내에 흡입된 먼지가 흡수ㅇ배출하는 것으로 알려져 있다. Compared to other meats, pork is softer and rich in fat, so it is a food that can get a lot of calories and is widely used in various dishes. The fat contained in pork has a melting point lower than the human body temperature, so it has a detoxifying action by discharging heavy metal pollutants such as mercury, cadmium, and lead that have accumulated inside the human body unknowingly due to air pollution and drinking water. It is known that the dust inhaled inside is absorbed and discharged.
아울러, 돼지고기에는 아라키돈산이나 리놀산 같은 불포화지방산이 가장 많이 들어 있기 때문에, 즐겨 먹는 경우 혈관 내벽에 콜레스테롤이 축적되는 것을 방지하며, 혈류를 왕성하게 하여 동맥경화증 및 고혈압 등의 성인병을 예방하는 역할을 한다. 또한, 돼지고기에는 다른 육류에 비하여 비타민 B군이 많이 들어 있고, 양질의 단백질과 각종 영양소가 골고루 함유되어 있기 때문에 즐겨 먹는 경우에 피부를 윤택하게 해주며, 인이나 칼륨 등이 풍부하게 함유되어 있고, 각종 미네랄이 풍부하게 함유되어 있어 어린이의 성장발육에 좋은 영향을 미치는 한편, 체내 흡수율이 높은 철분이 많이 들어 있기 때문에 철 결핍성 빈혈을 예방하는 역할을 하고, 메치오닌 성분이 다량으로 함유되어 있어 간장 보호와 피로회복에 좋다.In addition, since pork contains the most unsaturated fatty acids such as arachidonic acid and linoleic acid, if you enjoy eating it, it prevents cholesterol from accumulating on the inner wall of blood vessels and promotes blood flow to prevent adult diseases such as arteriosclerosis and high blood pressure. do. In addition, compared to other meats, pork contains more vitamin B group and contains high-quality protein and various nutrients. , and various minerals, it has a good effect on the growth and development of children, and because it contains a lot of iron with high absorption rate in the body, it plays a role in preventing iron deficiency anemia. Good for protection and recovery from fatigue.
이러한 돼지고기는 찜이나 볶음으로도 조리되지만 양념에 재워서 구이를 하는 양념구이로도 많이 조리되는데, 돼지고기의 구이용 양념으로는 간장을 베이스로 하는 간장양념이 많이 사용된다. 특히, 돼지갈비의 경우에는 거의 대부분 간장양념이 사용된다. Such pork is cooked by steaming or stir-frying, but it is also often cooked in marinated and grilled seasoning. As a seasoning for roasting pork, soy sauce-based soy sauce is often used. In particular, in the case of pork ribs, soy sauce is mostly used.
한편, 생활수준이 향상되면서 소비자들의 입맛이 까다로워지고 있으며, 색다른 맛을 찾는 이들이 많아지고 있다. 따라서 이러한 소비자들의 입맛을 사로잡을 수 있는 색다른 맛의 돼지고기 요리가 요구된다.Meanwhile, with the improvement of living standards, consumers' tastes are becoming more demanding, and more and more people are looking for a different taste. Therefore, there is a demand for pork dishes with a different taste that can capture the taste of these consumers.
본 발명은 상기와 같은 문제점에 착안하여 제안된 것으로서, 풍미가 좋아서 소비자들의 기호도가 높은 구이용 양념돼지고기를 만들 수 있는 된장을 이용한 새로운 돼지고기 구이용 된장양념조성물 및 이러한 된장양념조성물을 이용하여 풍미가 좋아서 소비자들의 기호도가 높으며 종래의 돼지고기 구이와 차별화되는 색다른 맛을 가지는 새로운 구이용 양념돼지고기의 제조방법을 제공하는 것이다.The present invention has been proposed in view of the above problems, and a new soybean paste seasoning composition for roasting pork using soybean paste that can make seasoned pork for roasting with good flavor and high consumer preference, and a flavor using this doenjang seasoning composition It is to provide a new method for producing seasoned pork for roasting, which has a high consumer preference and has a different taste that is different from conventional roasted pork.
본 발명의 특징에 따르면, 된장 100중량부, 탄산수 260~290중량부, 양파 60~100중량부, 마늘 30~50중량부, 설탕 20~60중량부, 후추 2~4중량부, 매실 60~80중량부를 포함하는 것을 특징으로 하는 돼지고기 구이용 된장양념조성물이 제공된다.According to the characteristics of the present invention, 100 parts by weight of soybean paste, 260 to 290 parts by weight of carbonated water, 60 to 100 parts by weight of onion, 30 to 50 parts by weight of garlic, 20 to 60 parts by weight of sugar, 2 to 4 parts by weight of pepper, 60 parts by weight of plum There is provided a doenjang seasoning composition for roasting pork, characterized in that it contains 80 parts by weight.
본 발명의 다른 특징에 따르면, 카라멜화된 양파가 15~40중량부 더 추가된다.According to another feature of the present invention, the caramelized onion is further added 15-40 parts by weight.
본 발명의 또 다른 특징에 따르면, 된장 100중량부, 탄산수 260~290중량부, 양파 60~100중량부, 마늘 30~50중량부, 설탕 20~60중량부, 후추 2~4중량부, 매실 60~80중량부를 혼합하여 된장양념조성물을 만드는 과정; 상기 과정에서 만든 된장양념조성물을 24시간 숙성시키는 과정: 및 돼지고기를 상기 과정에서 숙성시킨 된장양념조성물에 버무려서 30~38시간 냉장숙성시키는 과정;을 포함하는 것을 특징으로 하는 구이용 된장양념 돼지고기 제조방법이 제공된다. According to another feature of the present invention, 100 parts by weight of soybean paste, 260 to 290 parts by weight of carbonated water, 60 to 100 parts by weight of onion, 30 to 50 parts by weight of garlic, 20 to 60 parts by weight of sugar, 2 to 4 parts by weight of pepper, plum The process of making a doenjang seasoning composition by mixing 60 to 80 parts by weight; The process of aging the doenjang seasoning composition made in the above process for 24 hours: and the process of mixing pork with the doenjang seasoning composition aged in the above process and refrigerated aging for 30 to 38 hours; A method is provided.
이상과 같은 구성을 가지는 본 발명은 된장을 베이스로 하기 때문에 종래의 간장을 베이스로 하는 간장양념과 달리 맛이 좀 더 구수하면서 깊은 맛을 가지는데, 특히, 탄산수가 사용되어 돼지고기의 연육작용과 누린내제거효과도 우수하다. 따라서 본 발명에 의한 된장양념조성물을 이용하여 구이용 양념 돼지고기를 만들면, 돼지고기를 별도의 연육처리를 하지 않아도 돼지고기의 육질이 부드러워지고, 돼지고기 누린내도 나지 않아서 풍미가 우수한 구이용 양념 돼지고기를 만들 수 있으며, 본 발명에 의한 된장양념 조성물을 이용한 구이용 양념 돼지고기는 된장의 발효된 깊은 맛에 색다른 풍미를 가지는 돼지고기 구이를 제공할 수 있다. Since the present invention having the above configuration is based on soybean paste, it has a more savory and deep flavor unlike the conventional soy sauce-based soy sauce. The effect of removing nuri is also excellent. Therefore, if you make seasoned pork for roasting using the doenjang seasoning composition according to the present invention, the meat quality of the pork becomes soft even without a separate tendering treatment, and the seasoned pork for roasting with excellent flavor is produced without the smell of pork. It can be made, and the seasoned pork for roasting using the doenjang seasoning composition according to the present invention can provide roasted pork having a different flavor in the deep fermented taste of soybean paste.
이하에서, 본 발명을 실시예를 통해 좀 더 구체적으로 설명한다. Hereinafter, the present invention will be described in more detail through examples.
본 발명의 제1실시예에 따르면, 본 발명은 된장, 탄산수, 양파, 마늘, 설탕, 후추, 매실을 포함한다. According to the first embodiment of the present invention, the present invention includes soybean paste, carbonated water, onion, garlic, sugar, pepper, and plum.
된장은 본 발명에서 양념의 짠맛을 내는 기본재료인데, 된장은 돼지고기의 누린내를 제거에도 도움이 된다. 된장은 단백질, 지질, 리놀레산 등의 필수지방산이 풍부하여 영양학적으로도 우수할 뿐만 아니라, 항비만, 고혈압 예방, 항암, 항산화 및 항혈전, 간기능 강화, 치매 예방 효과, 골다공증 등의 다양한 생리활성을 가지는 것으로 알려져 있다. 본 발명은 이러한 된장을 기본 재료로 사용함으로써, 된장에 의한 생리활성효과를 기대할 수 있다. Doenjang is a basic ingredient that gives the salty taste of the seasoning in the present invention. Doenjang is rich in essential fatty acids such as protein, lipid, and linoleic acid, so it is not only nutritionally excellent, but also has various physiological activities such as anti-obesity, hypertension prevention, anti-cancer, antioxidant and anti-thrombosis, liver function enhancement, dementia prevention effect, osteoporosis, etc. is known to have In the present invention, by using such doenjang as a basic material, the physiologically active effect of soybean paste can be expected.
그리고 탄산수는 돼지고기의 육질을 부드럽게 하는 연육작용을 하며 돼지고기 누린내 제거에도 도움이 된다. In addition, carbonated water acts as a tenderizer by softening the pork meat, and it is also helpful in removing the odor of pork.
양파는 천연 단맛을 부여하며, 돼지고기 누린내 제거에도 도움이 된다. 양파는 갈아서 사용한다. 그리고 마늘과 후추는 향신료로서, 돼지고기의 누린내를 제거한다. 마늘은 다진 것을 사용된다. 설탕을 단맛을 부여할 뿐만 아니라 돼지고기의 육질을 부드럽게 하는 연육작용도 한℃다. 매실은 양념의 풍미를 좋게 하며, 소화에도 도움을 준다.Onion gives a natural sweetness and helps to remove the odor of pork. Onions are used for grinding. And garlic and pepper are spices to remove the smell of pork. Garlic is used minced. Sugar not only gives sweetness, but also tenderizes the pork meat at one degree Celsius. Plum improves the flavor of the seasoning and helps digestion.
바람직하게는 본 발명의 전체적인 풍미를 고려할 때, 된장 100중량부, 탄산수 260~290중량부, 양파 60~100중량부, 마늘 30~50중량부, 설탕 20~60중량부, 후추 2~4중량부, 매실 60~80중량부를 혼합한다. 이들 재료들을 고르게 잘 혼합하고, 냉장온도에서 18~24시간 정도 숙성시켜서 각 재료들의 맛이 잘 어우러지도록 한다. Preferably, considering the overall flavor of the present invention, 100 parts by weight of soybean paste, 260 to 290 parts by weight of carbonated water, 60 to 100 parts by weight of onion, 30 to 50 parts by weight of garlic, 20 to 60 parts by weight of sugar, 2 to 4 parts by weight of pepper parts, 60 to 80 parts by weight of plum are mixed. These ingredients are mixed well and aged at a refrigerated temperature for 18 to 24 hours so that the flavors of each ingredient are well combined.
이와 같은 조성을 가지는 돼지고기 구이용 된장양념조성물은 된장을 베이스로 하기 때문에 종래의 간장을 베이스로 하는 간장양념과 달리 맛이 좀 더 구수하면서 깊은 맛을 가지는데, 특히, 탄산수가 사용되어 돼지고기의 연육작용과 누린내제거효과도 우수하다. Since the doenjang seasoning composition for roasting pork having such a composition is based on soybean paste, it has a more savory and deep flavor unlike the conventional soy sauce-based soy sauce. The action and the effect of removing nurinae are also excellent.
이러한 본 발명에 의한 된장양념조성물은 다양한 부위의 돼지고기에 사용이 가능한데, 바람직하게는 돼지갈비, 돼지목살, 돼지삼겹살 등 다양한 부위의 돼지고기를 준비하여 적당한 두께로 썰어 둔 다음, 숙성시킨 된장양념조성물과 잘 버무려서 양념이 돼지고기에 잘 배이도록 냉장온도에서 30~38시간 정도 숙성시켜서 구이용 양념돼지고기를 만든다.The doenjang seasoning composition according to the present invention can be used for pork of various parts, preferably pork of various parts such as pork ribs, pork neck, pork belly, etc. is prepared and cut to an appropriate thickness, and then aged in soybean paste sauce Mix well with the composition to make seasoned pork for grilling by aging it at refrigerated temperature for 30 to 38 hours so that the seasoning is well absorbed into the pork.
본 발명에 의한 된장양념조성물을 이용하여 돼지고기를 양념하면 돼지고기를 별도로 연육시키지 않아도 고기가 부드럽고 누린내가 나지 않으며, 된장의 발효된 깊은 맛에 의해 색다른 풍미를 가지는 돼지고기 구이를 할 수 있으며, 된장에 의한 건강증진효과도 기대할 수 있다. When pork is seasoned using the doenjang seasoning composition according to the present invention, the meat is soft and does not have a foul smell even if the pork is not separately marinated. The health-promoting effect of soybean paste can also be expected.
<관능실험><sensory experiment>
실험예 1Experimental Example 1
된장 100중량부, 탄산수 280중량부, 양파 80중량부, 마늘 50중량부, 설탕 40중량부, 후추 4중량부, 매실 70중량부를 혼합하고, 1~3℃의 냉장고에서 24시간 숙성시켜서 된장양념조성물을 만들었다. Doenjang seasoning by mixing 100 parts by weight of soybean paste, 280 parts by weight of carbonated water, 80 parts by weight of onion, 50 parts by weight of garlic, 40 parts by weight of sugar, 4 parts by weight of pepper, and 70 parts by weight of plum, and aging in a refrigerator at 1-3°C for 24 hours. composition was made.
돼지갈비를 굽기 적당한 두께로 썰어서 준비하고, 숙성시켜 둔 된장양념조성물로 버무려서 1~3℃의 냉장고에서 36시간 숙성시켰다.Prepare the pork ribs by cutting them to a thickness suitable for baking, mix them with the aged doenjang seasoning, and then ferment them in a refrigerator at 1~3℃ for 36 hours.
양념하여 숙성시킨 돼지갈비를 구워서 성인남녀 30명에게 시식하게 한 후, 5점 척도법(5점=아주 좋음, 4점=좋음, 3점=보통, 2점=나쁨, 1점=아주 나쁨)으로 관능평가 하였으며, 그 결과는 표 1과 같다.Seasoned pork ribs were grilled and tasted by 30 adult men and women, and then on a 5-point scale (5 points = very good, 4 points = good, 3 points = average, 2 points = bad, 1 point = very bad). Sensory evaluation was performed, and the results are shown in Table 1.
표 1에서 비교예 1은 간장양념을 사용한 시판되는 양념돼지갈비에 대한 관능평가결과이다. In Table 1, Comparative Example 1 is a sensory evaluation result for commercially available seasoned pork ribs using soy sauce.
실험예 1은 표 1을 통해 확인할 수 있는 바와 같이, 향, 맛, 식감, 전체적인 기호도에서 간장양념을 이용한 종래의 돼지갈비에 비해 좋은 평가를 받았다. As can be seen from Table 1, Experimental Example 1 received good evaluations compared to the conventional pork ribs using soy sauce in flavor, taste, texture, and overall preference.
이하에서는 본 발명의 다른 실시예를 설명하되, 전술한 실시예와 동일한 구성 및 효과에 대해서는 설명을 생략한다.Hereinafter, other embodiments of the present invention will be described, but descriptions of the same configurations and effects as those of the above-described embodiments will be omitted.
본 발명의 제2실시예에서는 카라멜화된 양파가 더 추가된다. 카라멜화된 양파는 잘게 다진 양파를 가열하여 카라멜화시킨 것으로서, 이러한 카라멜화된 양파를 추가하면 된장양념조성물의 당도가 더 높아지므로 상대적으로 설탕 사용량을 줄일 수 있어서 건강에 유익하며, 카라멜화된 양파의 색상에 의해 된장양념조성물의 색상이 좀 더 짙은 갈색을 띄게 되어 제조되는 된장양념조성물의 색상이 좀 더 먹음직스러운 색상을 가진다. 따라서 본 실시예에 의해 제조된 된장양념조성물로 양념하여 구운 돼지고기는 품미가 한층 더 좋을 뿐만 아니라, 색상도 더 먹음직스러운 색상을 가진다. In the second embodiment of the present invention, the caramelized onion is further added. Caramelized onion is caramelized by heating finely chopped onion, and adding such caramelized onion increases the sugar content of the soybean paste sauce, so it is beneficial to health by reducing the amount of sugar used, and caramelized onion The color of the soybean paste seasoning composition is a little darker brown by the color of the Therefore, the roasted pork seasoned with the soybean paste seasoning composition prepared according to this embodiment has a better taste and has a more appetizing color.
양파를 카라멜화시키는데 다소 많은 시간이 소요되는데, 양파가 카라멜화되는 시간을 단축시키기 위해 다진 양파를 가열하면서 탄산수를 조금씩 첨가하면서 카라멜화시킨다. 일반적으로 산성 또는 알칼리성에서 카라멜화가 가속되는데, 이와 같이 양파를 가열하여 카라멜화시키는 과정에서 탄산수를 추가하면 양파의 카라멜화가 가속화되어 조리시간이 단축될 뿐만 아니라 카라멜화시키는 과정에서 양파가 용기에 눌러 붙는 것도 방지되는 효과를 얻을 수 있다. 이때 첨가되는 탄산수의 양은 특별히 한정되지 않으며, 불의 세기, 양파의 양 등에 따라 적절히 조절된다. It takes a bit of time to caramelize the onion. To shorten the time for the onion to caramelize, it is caramelized by adding carbonated water little by little while heating the chopped onion. Generally, caramelization is accelerated in acidic or alkaline conditions. In this way, adding carbonated water in the process of heating and caramelizing onions accelerates caramelization of onions, shortening cooking time, and prevents onions from sticking to containers during caramelization. effect can be obtained. At this time, the amount of carbonated water added is not particularly limited, and is appropriately adjusted according to the intensity of fire, the amount of onion, and the like.
바람직하게는 카라멜화된 양파를 추가하는 본 실시예에서는 된장 100중량부, 탄산수 260~290중량부, 양파 60~70중량부, 마늘 30~50중량부, 설탕 20~30중량부, 후추 2~4중량부, 매실 60~80중량부, 카라멜화된 양파 15~40중량부를 혼합하여 양념조성물을 만든다. 카라멜화된 양파의 양이 상기 수준 미만이며, 카라멜화된 양파에 의한 효과를 기대하기 곤란하며, 상기 수준 보다 많이 사용되면 상대적으로 다른 재료의 양이 감소되어 양념조성물의 전체적인 풍미가 저하될 우려가 높아지므로 바람직하지 않다. Preferably, in this embodiment of adding a caramelized onion, 100 parts by weight of soybean paste, 260-290 parts by weight of carbonated water, 60-70 parts by weight of onion, 30-50 parts by weight of garlic, 20-30 parts by weight of sugar, 2 parts by weight of pepper 4 parts by weight, 60 to 80 parts by weight of plum, and 15 to 40 parts by weight of caramelized onion are mixed to make a seasoning composition. If the amount of caramelized onion is less than the above level, it is difficult to expect the effect of the caramelized onion, and if it is used more than the above level, the amount of other ingredients is relatively reduced, and there is a risk of lowering the overall flavor of the seasoning composition It is not desirable because it is high.
<관능실험><sensory experiment>
실험예 2Experimental Example 2
된장 100중량부, 탄산수 280중량부, 양파 60중량부, 마늘 50중량부, 설탕 20중량부, 후추 4중량부, 매실 70중량부, 카라멜화된 양파 30중량부를 혼합하고, 1~3℃의 냉장고에서 24시간 숙성시켜서 된장양념조성물을 만들고, 실험예 1과 동일한 방법으로 돼지갈비를 양념하여 숙성시켰다. 100 parts by weight of soybean paste, 280 parts by weight of carbonated water, 60 parts by weight of onion, 50 parts by weight of garlic, 20 parts by weight of sugar, 4 parts by weight of pepper, 70 parts by weight of plum, and 30 parts by weight of caramelized onion are mixed, A doenjang seasoning composition was prepared by aging in the refrigerator for 24 hours, and the pork ribs were seasoned and seasoned in the same manner as in Experimental Example 1.
그리고 실험예 1과 동일한 방법으로 관능평가를 하였으며, 그 결과는 표 2와 같다. And sensory evaluation was performed in the same manner as in Experimental Example 1, and the results are shown in Table 2.
실험예 2는 표 1을 통해 확인할 수 있는 바와 같이, 전체 항목에서 실험예 1보다 좋은 평가를 받았다. As can be seen from Table 1, Experimental Example 2 received better evaluation than Experimental Example 1 in all items.
Claims (4)
100 parts by weight of soybean paste, 260-290 parts by weight of carbonated water, 60-100 parts by weight of onion, 30-50 parts by weight of garlic, 20-60 parts by weight of sugar, 2-4 parts by weight of pepper, 60-80 parts by weight of plum Doenjang seasoning composition for roasting pork.
카라멜화된 양파가 15~40중량부 더 추가된 것을 특징으로 하는 돼지고기 구이용 된장양념조성물.
The method of claim 1,
Doenjang seasoning composition for roasting pork, characterized in that 15-40 parts by weight of caramelized onions are further added.
상기 카라멜화된 양파는 다진 양파를 탄산수를 추가하면서 가열하여 제조된 것을 특징으로 하는 돼지고기 구이용 된장양념조성물.
3. The method of claim 2,
The caramelized onion is a soybean paste composition for roasting pork, characterized in that it is prepared by heating the chopped onion while adding carbonated water.
상기 과정에서 만든 된장양념조성물을 24시간 숙성시키는 과정: 및
돼지고기를 상기 과정에서 숙성시킨 된장양념조성물에 버무려서 30~38시간 냉장숙성시키는 과정;을 포함하는 것을 특징으로 하는 구이용 된장양념 돼지고기 제조방법.
Doenjang seasoning by mixing 100 parts by weight of soybean paste, 260-290 parts by weight of carbonated water, 60-100 parts by weight of onion, 30-50 parts by weight of garlic, 20-60 parts by weight of sugar, 2-4 parts by weight of pepper, and 60-80 parts by weight of plum the process of making the composition;
The process of aging the soybean paste seasoning composition made in the above process for 24 hours: and
The process of mixing pork with the soybean paste seasoning composition aged in the above process and refrigerated aging for 30 to 38 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020200100705A KR20220020129A (en) | 2020-08-11 | 2020-08-11 | Roasting soybean paste sauce composition for pork and marinated pork with the same that |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020200100705A KR20220020129A (en) | 2020-08-11 | 2020-08-11 | Roasting soybean paste sauce composition for pork and marinated pork with the same that |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20220020129A true KR20220020129A (en) | 2022-02-18 |
Family
ID=80495294
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020200100705A Ceased KR20220020129A (en) | 2020-08-11 | 2020-08-11 | Roasting soybean paste sauce composition for pork and marinated pork with the same that |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20220020129A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20250122343A (en) | 2024-02-06 | 2025-08-13 | 주식회사 대경축산 | Method of Making Pork Ribs Sauce |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20160086720A (en) | 2015-01-12 | 2016-07-20 | 씨제이푸드빌 주식회사 | Soy Sauce For Mature Of Pork, And Manufacturing Method of Roasted Pork Using The Same |
| KR101873029B1 (en) | 2017-08-24 | 2018-07-02 | 주식회사 모두여는세상 | Manufacturing Method of Roasted Pork and Roasted Pork by the method |
| KR102075348B1 (en) | 2019-08-27 | 2020-02-10 | 차윤태 | Method for manufacturing pork ribs |
-
2020
- 2020-08-11 KR KR1020200100705A patent/KR20220020129A/en not_active Ceased
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20160086720A (en) | 2015-01-12 | 2016-07-20 | 씨제이푸드빌 주식회사 | Soy Sauce For Mature Of Pork, And Manufacturing Method of Roasted Pork Using The Same |
| KR101873029B1 (en) | 2017-08-24 | 2018-07-02 | 주식회사 모두여는세상 | Manufacturing Method of Roasted Pork and Roasted Pork by the method |
| KR102075348B1 (en) | 2019-08-27 | 2020-02-10 | 차윤태 | Method for manufacturing pork ribs |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20250122343A (en) | 2024-02-06 | 2025-08-13 | 주식회사 대경축산 | Method of Making Pork Ribs Sauce |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR102597381B1 (en) | Method of manufacturing seasoning sauce for chicken ribs containing medicinal materials | |
| KR102075348B1 (en) | Method for manufacturing pork ribs | |
| KR100660037B1 (en) | Pork chops seasoning method and pork ribs | |
| KR102624480B1 (en) | Method for manufacturing of water-bulgogi and water-bulgogi prepared thereby | |
| KR102373514B1 (en) | Manufacturing method for griled skewered using pork and griled skewered thereby | |
| KR100532568B1 (en) | Garlic sauce | |
| CN112273635A (en) | Smoked and roasted sauce and preparation method thereof | |
| CN110973567A (en) | Composite seasoning sauce for stew pan and preparation method and application thereof | |
| KR101276788B1 (en) | Thick soy paste mixed with red peppers for seasoning smoked duck and smoked duck seasoned therewith | |
| KR20090058102A (en) | How to cook eel sauce and eel | |
| KR100446006B1 (en) | A multi-purpose eel sauce, and a method for manufacturing thereof | |
| KR20040058758A (en) | Seasoning compositions comprising apple for maturing meat and meat matured by the above seasoning compositions | |
| KR20070099730A (en) | How to make barbecue chicken with leek and leek | |
| KR20220020129A (en) | Roasting soybean paste sauce composition for pork and marinated pork with the same that | |
| EP3738444B1 (en) | Ingredient-containing liquid seasoning in hermetically sealed container | |
| KR102920372B1 (en) | Ginger sauce composition comprising steamed ginger extract, manufacturing method thereof, and processed food using the same | |
| KR102567257B1 (en) | The maratang manufacturing method and maratang produced thereby | |
| KR102173624B1 (en) | Composition of sauce for meat, method for producing thereof and method for aging meat using thereof | |
| KR102551504B1 (en) | Manufacturing method of stir-fried pork with ginseng | |
| KR20250089238A (en) | Mara Rose Kimchi-Stew and its preparation method | |
| KR100710660B1 (en) | Method of manufacturing beef seasoning and beef ribs thereby | |
| KR102158164B1 (en) | Manufacturing Method Of Chives Japche Set Menu | |
| KR102113425B1 (en) | manufacturing method of sauce for boiling fish | |
| KR20180117001A (en) | Manufacture method of boiled gondre herb rice mixed marinade | |
| KR20220045747A (en) | Spicy stir-fried chicken with high palatability and functionality, and method for preparing the same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PA0109 | Patent application |
Patent event code: PA01091R01D Comment text: Patent Application Patent event date: 20200811 |
|
| PA0201 | Request for examination | ||
| PG1501 | Laying open of application | ||
| E902 | Notification of reason for refusal | ||
| PE0902 | Notice of grounds for rejection |
Comment text: Notification of reason for refusal Patent event date: 20220712 Patent event code: PE09021S01D |
|
| E601 | Decision to refuse application | ||
| PE0601 | Decision on rejection of patent |
Patent event date: 20230126 Comment text: Decision to Refuse Application Patent event code: PE06012S01D Patent event date: 20220712 Comment text: Notification of reason for refusal Patent event code: PE06011S01I |