KR20220135654A - Liquid sauce for cooking boilded meat - Google Patents

Abstract

Disclosed is a liquid sauce for cooking boiled meat that can be used instead of water. The present invention is a liquid sauce for cooking boiled meat that can be used instead of water in cooking meat to remove odors and other odors such as the smell of boiled meat, to give the meat a plain and savory taste, and to add a soft and savory crust of overcooked rice. The present invention inoculates and cultures spores of medicinal mushrooms on a solid medium to obtain spawn pieces, and the spawn pieces obtained from the solid medium are inoculated into a liquid medium mixed with boiled potato water and sugar, and then fermented at around 5℃ (± 2℃) for 1 to 5 months.

Description

Liquid sauce for cooking meat

The present invention relates to a liquid sauce for cooking meat, and more particularly, in cooking meat, it is possible to remove odors and other odors such as odor of meat, to give meat a light and savory taste, and to add a soft and savory flavor of nurungji. It relates to a liquid sauce for cooking meat.

Meat has a characteristic odor or fishy smell, which is an off-flavor or miscellaneous smell. Although these odors or odors differ depending on the type or quality of the meat or the elapsed period after slaughter, it is difficult to completely remove the odor from the meat.

Conventionally, various methods have been tried for cooking by removing the odor of meat.

In Korea Patent Publication No. 10-2222053, in order to remove the odor that may be caused by raw rib meat, the beetroot extract is used to remove the blood, and cucumber juice is additionally added in the process of preparing the galbi-tang base broth. Disclosed is a method for removing nurinnae.

In Korea Patent Laid-Open Publication No. 10-2018-0026096, a 1:1 ratio of chamsaari and clownfish is mixed in enough water to submerge one washed goat/sheep (based on about 20-30 kg). About 300g~500g of dried hay is put in and heated at 100℃ or higher for about 1 hour, so the extract extracted from the hay penetrates into the chlorine/lamb to remove the peculiar smell (nurin) contained in the chlorine/sheep. A method for removing the odor of goat/mutton that can be given is disclosed.

In Korea Patent Publication No. 10-2002275, perilla meal, rice bran, and rice bran are mixed with lactic acid bacteria and fermented to form a lactic acid bacteria coating film on livestock by-products (livestock intestines and skins, etc.) It blocks the penetration of harmful bacteria from the outside and enzymatically decomposes the feces and odor-causing substances remaining in the wrinkles of the intestines, the pores of the skin, and the blood by the yeast action of the lactic acid bacteria. Disclosed is a method for producing a fermented powder for removing the odor and nurin smell of livestock by-products that have a taste and can extend the storage period.

Korean Patent Laid-Open Publication No. 10-2020-0034099 discloses a method for manufacturing beef bone soup that removes the smell of beef bone broth by using elvan stone, magnet spirit, and coral in a deodorizing composition without any additives other than water (water) to beef bone bone. has been

In Korea Patent Publication No. 10-1703131, vitamin C and black vinegar are used to add nutrients such as essential amino acids and organic acids, give black vinegar a unique color, and sweet and sour pork with a subtle flavor and deep taste A method for making sweet and sour pork sauce that neutralizes the smell of pork used in

In Korea Patent Publication No. 10-1188297, (a) 0.03 to 0.07 parts by weight of licorice, 0.03 to 0.07 parts by weight of astragalus per 100 parts by weight of chicken, 0.03 to 0.07 parts by weight of cheongung, 0.01 to 0.025 parts by weight of scallops and A step of decoction by adding 10 parts by weight of water containing herbal medicines containing 0.005 to 0.015 parts by weight of Sanghwang mushroom, then adding the decoction to the chicken and brine in a vacuum tumbler for 15 to 20 minutes; and (b) aging the salted chicken from step (a) for 1 hour 30 minutes to 2 hours 30 minutes by packaging it by a predetermined packaging means and then refrigerated storage at a temperature of 0° C. to 4° C. Including, a method for producing a chicken from which the fishy or foul smell has been removed is disclosed.

Korean Patent Publication No. 10-0698519 discloses a process for preparing seolleongtang broth by mixing and heating beef bone, which is a raw material for seolleongtang, with radish and shochu; After immersing the meat, which is the raw material for seolleongtang, in shochu water, washing and heating with soju, the primary heating, after removing fats and other residues from the primary heated meat, the secondary heating is heated with a soju mixture and sauce Disclosed is a method for producing seolleongtang from which the nurin odor is removed, comprising: a process for producing seolleongtang broth sequentially;

All of these methods remove some of the off-flavor, such as the odor and odor of the meat, but do not allow the flavor and aroma of the savory nurungji to permeate into the meat. Therefore, there is a need to develop a meat cooking sauce capable of adding a unique flavor and flavor while removing the odor or odor of the meat.

Korea Patent Publication No. 10-2222053 (Registration date: 2021.02.24) Korean Patent Laid-Open Publication No. 10-2018-0026096 (published date: 2018.03.12) Korea Patent Publication No. 10-2002275 (Registration Date: 2019.07.15) Korean Patent Laid-Open Publication No. 10-2020-0034099 (published date: March 31, 2020) Korea Patent Publication No. 10-1703131 (Registration Date: 2017.01.31) Korea Patent Publication No. 10-1188297 (Registration date: 2012.09.27) Korea Patent Publication No. 10-0698519 (Registration date: 2007.03.15)

The present invention has been made in order to improve the sauce used for the above-mentioned conventional cooking of meat, and the problem to be solved by the present invention is to remove odors such as odor or miscellaneous smell of meat while allowing the taste and aroma of savory nurungji to permeate into the meat. It is to provide a liquid sauce for cooking meat that can be cooked.

As a source that can be used instead of water for cooking meat, the subject of the present invention described above is to obtain a seed piece by inoculating and culturing medicinal mushroom spores in a solid medium, and adding the seed piece obtained from the solid medium to boiled potato water. This can be solved by inoculating a liquid medium mixed with sugar and fermenting it for 1 to 5 months at around 5°C (±2°C) after inoculating it with a liquid sauce for cooking meat.

The medicinal mushroom is any one or two or more mushrooms selected from the group consisting of Cordyceps Cordyceps, Shanghai Mushroom, Shiitake Mushroom, Reishi Mushroom, Chaga Mushroom, Cheonma Mushroom, Roeaceae Mushroom, Agaricus Mushroom, and Zinnia Mushroom.

The liquid medium can be prepared by mixing 20 parts by weight of potatoes with 100 parts by weight of water and boiling to make boiled potato water, mixing 5 parts by weight of sugar with respect to 1000 parts by weight of boiled potato, and then sterilizing.

The meat may be any one of beef, goat meat, chicken meat, or duck meat. The meat cooking may be meat white boiled.

When the liquid culture of medicinal mushrooms is fermented, it not only has a strong odor removal action, but also has a savory nurungji flavor. When the liquid sauce according to the present invention is used for cooking meat instead of water, it is excellent in removing odors such as odor, fishy smell, and miscellaneous smell peculiar to meat due to the strong odor removing action of the liquid cultured broth of mushrooms.

In addition, when the sauce for cooking meat according to the present invention is used instead of water, it gives the meat a moist luster and a tangy feel, makes the taste of meat light and savory, and softens the meat tissue. have.

1 is a photograph of a liquid sauce for cooking meat using Cordyceps Cordyceps.
2 is a photograph of a liquid sauce for cooking meat using Sanghwang mushroom.
3 is a photograph of a liquid sauce for cooking meat using shiitake mushrooms.
4 is a photograph of a liquid sauce for cooking meat using reishi mushrooms.
5 is a photograph of a liquid sauce for cooking meat using chaga mushrooms.
6 is a photograph of a liquid sauce for cooking meat using Chunma mushrooms.
7 is a photograph of a liquid sauce for cooking meat using agaricus mushrooms.
8 is a photograph of a liquid sauce for cooking meat using oyster mushroom.
9 is a photograph of a liquid sauce for cooking meat using Cordyceps Cordyceps.
10A and 10B are photographs of an example of cooking beef simmered using a liquid sauce for cooking meat according to the present invention.
11A and 11B are photographs of an example of cooking white boiled goat meat using a liquid sauce for cooking meat according to the present invention.
12A and 12B are photographs of an example of cooking white-boiled chicken using a liquid sauce for cooking meat according to the present invention.
13A and 13B are photographs of an example of cooking duck meat using a liquid sauce for cooking meat according to the present invention.

Hereinafter, a liquid sauce for cooking meat according to the present invention and an example of cooking meat using the same will be described in detail with reference to the accompanying drawings.

First, a manufacturing example of the liquid sauce for cooking meat according to the present invention will be described with reference to FIGS. 1 to 9 .

The present invention is a liquid sauce that can be used instead of water in cooking such as boiled meat.

In the liquid sauce for cooking meat according to the present invention, the spores of medicinal mushrooms are inoculated and cultured in a solid medium to obtain a seed piece, and the seed piece obtained from the solid medium is inoculated into a liquid medium mixed with boiled potato water and sugar. It is then fermented for 1 to 5 months at around 5°C (±2°C).

The medicinal mushroom is any one or two or more mushrooms selected from the group consisting of Cordyceps serrata, Shanghai mushroom, Shiitake mushroom, Reishi mushroom, Chaga mushroom, Cheonma mushroom, Hepatica serrata, Agaricus mushroom, and Zinnia mushroom.

Liquid medium is made by mixing 20 parts by weight (±5 parts by weight) of potatoes to 100 parts by weight of water and boiling it to make boiled potato water, and mixing about 5 parts by weight (±2 parts by weight) of sugar with respect to 1000 parts by weight of boiled potato water. It was then sterilized.

A method of preparing a liquid sauce for cooking meat according to the present invention will be described in more detail as follows.

A method for producing a liquid sauce for cooking meat includes a step of preparing a liquid medium, a step of culturing the medicinal mushroom progenitor in a solid medium, a step of culturing the medicinal mushroom seed in a liquid medium, and a fermentation step of the medicinal mushroom liquid culture.

The liquid medium preparation step is a step to prepare a liquid medium by putting potatoes in water, boiling it over medium heat, cooling the boiled potato water, mixing the potato water with sugar, putting it in a sterilizer, and sterilizing it. The suitable mixing ratio of water and potatoes is about 20 parts by weight of potatoes (±5 parts by weight) based on 100 parts by weight of water. Put potatoes in water and boil over medium heat for 10 to 20 minutes. After boiling the water and potatoes, cool them and mix the sugar. After mixing 5 parts by weight (±2 parts by weight) of sugar to 1000 parts by weight of boiled potato water, sterilize for 20 to 40 minutes (most preferably for 30 minutes) in a sterilizer at 121°C.

The step of culturing medicinal mushroom progenitors in a solid medium is a step of separating spores from medicinal mushrooms, planting them in a solid medium contained in a container such as a Petri dish, and culturing at 24° C. for 7 days.

The step of culturing the medicinal mushroom starter in the liquid medium is a step of taking out pieces of the cultured seed in the solid medium and inoculating 2 to 3 pieces each in the liquid medium. The seed cells inoculated into the liquid medium are cultured in a liquid culture medium for medicinal mushrooms for about 7 days in a rotary incubator.

The liquid medicinal mushroom fermentation step is a step of fermenting the cultured medicinal mushroom liquid culture medium at around 5° C. (±2° C.) for 1 to 5 months to complete the liquid sauce for cooking meat according to the present invention. The most suitable fermentation period is 3 months.

<Example>

5,000cc of water, 1,000g of potatoes, 25g of sugar, 9 kinds of medicinal mushrooms (Cordyceps Cordyceps, Shanghai Mushroom, Shiitake Mushroom, Reishi Mushroom, Chaga Mushroom, Cheonma Mushroom, Hexagonus Mushroom, Agaricus Mushroom, Zinnia Mushroom), Solid Medium (Oak) 9 Petri dishes containing sawdust medium, etc.) were prepared.

To make a liquid medium, put potatoes (1,000g) in prepared water (5,000cc) and boil over medium heat for 15 minutes. After cooling the boiled water, 5,000cc of potato water was weighed, 25g of sugar was mixed with it, and sterilized at 121℃ for 30 minutes in a sterilizer. Of the liquid medium thus obtained, 4,500cc was divided into 9 containers by 500cc each.

In order to obtain medicinal mushroom spawns to be inoculated on the liquid medium, spores of 9 medicinal mushrooms (Cordyceps Cordyceps, Shanghai Mushroom, Shiitake, Reishi Mushroom, Chaga Mushroom, Cheonma Mushroom, Helicopterus Mushroom, Agaricus Mushroom, and Zinnia Mushroom) were prepared. Petri dishes were divided into 9 solid medium and planted. Protobacteria planted in a solid medium were cultured at 24° C. for 7 days. After culturing, 9 kinds of medicinal mushroom spawns were cut into pieces and inoculated by putting 2-3 pieces each in 9 liquid medium containers.

The seed cells inoculated into the liquid medium were cultured in a rotary incubator for 7 days to obtain a liquid culture medium.

The cultured liquid cultured bacteria were fermented at 5° C. for 3 months to obtain a liquid sauce for cooking meat according to the present invention.

1 to 9 are pictures taken by separating a portion of the liquid sauce for cooking meat obtained in this way and putting it in an Erlenmeyer flask.

Fig. 1 is a liquid sauce for cooking meat using Cordyceps sinensis, Fig. 2 is a liquid sauce for cooking meat using Sangha mushrooms, Fig. 3 is a liquid sauce for cooking meat using shiitake mushrooms, and Fig. 4 is meat using Reishi mushroom. A liquid sauce for cooking, FIG. 5 is a liquid sauce for cooking meat using chaga mushrooms, FIG. 6 is a liquid sauce for cooking meat using Chunma mushrooms, and FIG. 7 is a liquid sauce for cooking meat using mushrooms, FIG. 8 is a liquid sauce for cooking meat using agaricus mushrooms, and FIG. 9 is a liquid sauce for cooking meat using chrysanthemum mushrooms.

As can be seen from FIGS. 1 to 9 , the liquid sauce for cooking meat using Cordyceps Cordyceps and Sangha mushrooms has a pale golden color, and the liquid sauce for cooking meat using Shiitake mushrooms, Reishi mushrooms, Chaga mushrooms and Chunma mushrooms is It has a clear brown color, and the liquid sauce for cooking meat using roe deer mushroom has a slightly yellowish milky color, and the liquid sauce for cooking meat using the acaricus mushroom and chrysanthemum mushroom has a milky color.

These liquid sauces for cooking meat have different colors, but they all have excellent ability to remove odors from meat and have a savory flavor of nurungji.

<Cooking example and sensory test>

In order to confirm the efficacy of the liquid sauce for cooking meat according to the present invention, the liquid sauce for cooking meat according to the present invention is used for beef, goat meat, chicken and duck meat instead of water to prepare beef white stew, goat meat white stew, chicken white stew and I made white boiled duck. 10A, 11A, 12A, and 13A show a state in which the liquid cooking sauce according to the present invention is poured into beef, goat meat, chicken meat, and duck meat, respectively, instead of water. 10B and 12B show a state in which the cooking liquid sauce is removed from cooked beef and chicken, respectively, and FIGS. 11B and 13B show a state in which the cooking liquid sauce is left in the cooked goat meat and duck meat, respectively.

In addition, for control during the sensory test, beef, goat meat, white boiled chicken, and duck meat were prepared using only water for beef, goat meat, chicken and duck meat.

The cooked meat was sampled by 10 male and 10 female samplers, respectively, and the reduction of off-flavor, increase in flavor, softening of texture, change in color, and change in texture were investigated and shown in Tables 1 to 9.

As can be seen from Table 1 above, the Cordyceps fermented liquid culture source has tissue softening, color change, and texture change for beef, goat meat, chicken and duck meat, but in particular, the effect of reducing odor and increasing the flavor of nurungji It can be seen that large

As can be seen from Table 2 above, the fermented liquid cultured broth source of Sangha mushroom has tissue softening, color change, and texture change for beef, goat meat, chicken and duck meat, but in particular, a decrease in odor and an increase in the flavor of nurungji It can be seen that the effect is large.

As can be seen from Table 3 above, the shiitake mushroom liquid culture broth source has tissue softening, color change, and texture change with respect to beef, goat meat, chicken and duck meat, but especially reduces off-flavor and increases the flavor of nurungji It can be seen that the effect is large.

As can be seen in Table 4 above, the reishi mushroom liquid culture broth source has tissue softening, color change, and texture change with respect to beef, goat meat, chicken and duck meat, but especially reduces odor and increases the flavor of nurungji It can be seen that the effect is large.

As can be seen from Table 5 above, the fermented chaga mushroom liquid culture sauce has tissue softening, color change, and texture change for beef, goat meat, chicken and duck meat, but especially reduces off-flavor and increases the flavor of nurungji It can be seen that the effect is large.

As can be seen from Table 6 above, the Chunma mushroom liquid culture fermented broth source has tissue softening, color change, and texture change for beef, goat meat, chicken and duck meat, but especially reduces odor and increases the flavor of nurungji It can be seen that the effect is large.

As can be seen from Table 7 above, the fermented duck chestnut mushroom liquid culture broth source has tissue softening, color change, and texture change with respect to beef, goat meat, chicken and duck meat, but in particular, it has reduced off-flavor and a savory nurungji flavor. It can be seen that the increase effect is large.

As can be seen from Table 8 above, the agaricus mushroom liquid culture fermented broth source has tissue softening, color change, and texture change for beef, goat meat, chicken and duck meat, but in particular, reduced odor and increased flavor of nurungji It can be seen that the effect is large.

As can be seen from Table 9 above, the fermented fermented mushroom liquid culture source has tissue softening, color change, and texture change for beef, goat meat, chicken and duck meat, but especially reduces off-flavor and increases the flavor of nurungji It can be seen that the effect is large.

Claims (3)

As a sauce that can be used for cooking meat instead of water,
The spores of medicinal mushrooms were inoculated and cultured in a solid medium to obtain a seed piece, and the seed piece obtained from the solid medium was inoculated in a liquid medium mixed with boiled potato water and sugar, and then cultured at around 5°C (±2°C). ) liquid sauce for cooking meat, characterized in that it is fermented for 1 to 5 months.
The method of claim 1,
The medicinal mushroom is a liquid sauce for cooking meat, characterized in that it is any one or two or more mushrooms selected from the group consisting of Cordyceps Cordyceps, Shanghai Mushroom, Shiitake Mushroom, Ganoderma Reishi Mushroom, Chaga Mushroom, Cheonma Mushroom, Roeaceae Mushroom, Agaricus Mushroom, and Zinnia Mushroom.
The method of claim 1,
Liquid medium is a liquid sauce for cooking meat, characterized in that 20 parts by weight of potatoes are mixed with 100 parts by weight of water, boiled to make boiled potatoes, and 5 parts by weight of sugar is mixed with 1000 parts by weight of boiled potato, and then sterilized.

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