KR20230011056A - A process for the preparation of white galbi sauce and white galbi sauce prepared therefrom - Google Patents
A process for the preparation of white galbi sauce and white galbi sauce prepared therefrom Download PDFInfo
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- KR20230011056A KR20230011056A KR1020210091627A KR20210091627A KR20230011056A KR 20230011056 A KR20230011056 A KR 20230011056A KR 1020210091627 A KR1020210091627 A KR 1020210091627A KR 20210091627 A KR20210091627 A KR 20210091627A KR 20230011056 A KR20230011056 A KR 20230011056A
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- ladle
- sauce
- white
- pepper
- meat
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- A—HUMAN NECESSITIES
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Abstract
Description
본 발명은 백갈비 소스의 제조방법 및 이에 따라 제조된 백갈비 소스에 관한 것으로, 보다 구체적으로는 육류의 느끼한 맛은 제어하면서 육질을 연하게 만들고 콜레스테롤 수치는 저하시키면서도 자연스러운 감칠맛을 부여할 수 있는 백갈비 소스의 제조방법 및 이에 따라 제조된 백갈비 소스에 관한 것이다.The present invention relates to a method for manufacturing baek rib sauce and a baek rib sauce prepared according to the method, and more specifically, to a bag capable of imparting a natural umami taste while controlling the greasy taste of meat, making the meat tender, and reducing cholesterol level. It relates to a method for producing rib sauce and a white rib sauce prepared according to the method.
최근 사회가 발전해가고 인간 수명이 보다 길어지면서 일과 후 다양한 문화생활 영유가 보편적 삶의 일상으로 다가오고 있다. 그 중에서도 가족이나 주변 사람들과의 친목도모 및 원활한 교류를 위한 외식 등 음식문화가 대표적 예이다.Recently, as society develops and human lifespan becomes longer, enjoying various cultural lives after work is approaching as a common daily life. Among them, a representative example is food culture, such as eating out for friendship and smooth exchange with family or people around.
특히, 가격이 경제적이면서도 주변에서 손쉽게 먹을 수 있는 삼겹살이나 돼지백갈비 등 육류 요리는 가정에서도 직접 요리를 할 수 있다는 장점이 있어, 오랜기간 친근한 음식 문화로 자리해 오고 있다.In particular, meat dishes such as pork belly and pork back ribs, which are economical and can be easily eaten nearby, have the advantage of being able to cook at home, and have been established as a friendly food culture for a long time.
그 중 백갈비 요리는 한국의 전형적인 전통 음식물 중 하나로써 근래에 세계 각국의 외국인들에게 한국의 맛을 선보이는 대표적인 종목이 되고 있으며, 특히 숯불에 굽는 방식의 돼지백갈비, 소백갈비 등이 널리 선호되고 있다.Among them, baekgalbi is one of Korea's typical traditional foods, and it has recently become a representative item to showcase the taste of Korea to foreigners from all over the world. there is.
한편, 이러한 백갈비 등 육류 요리 조리시 그 맛을 더욱 향상시키고 육질을 연하게 함으로써 고기를 보다 맛있게 먹을 수 있도록 양념류를 생고기에 미리 재서 육질에 침투시키거나 조리할 때 고기에 양념을 발라 양념이 육질에 침투하거나 육질의 표면에 발리도록 하는 등의 방법이 활용되었다.On the other hand, when cooking meat dishes such as baekgalbi, seasonings are pre-measured in raw meat to infiltrate the meat quality in order to further improve the taste and soften the meat quality so that the meat can be eaten more deliciously. Methods such as penetrating into or applying to the surface of meat were used.
또한, 보다 다양한 맛을 추구하여 미원, 다시다 등의 화학조미료나 캬라멜 색소 등에서부터 일부 천연 재료를 함께 활용하는 양념류에 이르기까지 다양한 양념류의 개발이 활발히 이루어지고 있다.In addition, in pursuit of a more diverse taste, various seasonings are being actively developed, ranging from chemical seasonings such as Miwon and Dasida and caramel coloring to seasonings using some natural ingredients together.
양념 소스를 가미하여 백갈비를 조리하는 방법은 전통적으로 계승되어 온 것으로서 백갈비구이의 조리방법은 생백갈비에 다진 마늘과 설탕, 소금을 비율대로 혼합하여 뿌려주고 옥수수유, 참기름을 발라 숙성하여 굽는 방식과 소백갈비를 간장 또는 소금이나 각종 과일, 야채, 당분이 함유된 식재료를 혼합 구성한 소스에 침지시켜 양념된 형태로 굽는 방법으로 이용되고 있다. 이 경우 간장 양념은 고기의 잡냄새를 경감시키고 육질을 연화시키며 간장 양념만의 고유한 맛과 풍미를 느낄 수 있는 특징이 있다. The method of cooking white ribs with seasoning sauce has been traditionally inherited. The cooking method of grilled white ribs is to mix minced garlic, sugar, and salt in proportion to raw white ribs, sprinkle them, coat them with corn oil and sesame oil, and then bake them. It is used as a method of grilling in a seasoned form by immersing the method and sobaek ribs in soy sauce, salt, or a sauce made by mixing various fruits, vegetables, and sugar-containing ingredients. In this case, the soy sauce seasoning has the characteristics of reducing the odor of the meat, softening the meat quality, and feeling the unique taste and flavor of the soy sauce seasoning.
이러한 백갈비 양념에 대한 관련된 기술을 살펴보면, 대한민국 특허등록 제1341071호는 숙성된장양념의 제조 방법과 이 숙성된장양념을 이용한 된장양념 백갈비의 제조 방법으로서 간장을 대신하여 된장을 이용한 양념으로, 익숙한 풍미의 양념 백갈비를 제공할 수 있도록 하였다. 또한, 대한민국 등록특허 제1435159호는 블루베리를 이용한 소스의 제조방법으로서 블루베리 추출물을 이용하여 양념 소스를 제조함으로써 새로운 식재료로 다양한 식감과 새로운 향미의 백갈비를 제공하였고, 대한민국 등록특허 제10-0990014호는 대나무잎을 이용한 양념돼지백갈비를 제조함으로써 건강을 추구하며 새로운 풍미의 백갈비를 제공하였으며, 대한민국 등록특허 제1661722호에서는 한약재를 첨가하여 부드러운 백갈비 제공을 시도하였다.Looking at the technology related to this white rib seasoning, Korean Patent Registration No. 1341071 is a method of manufacturing aged soybean paste seasoning and a method of manufacturing miso seasoned white ribs using this aged soybean paste seasoning, which is a seasoning using soybean paste instead of soy sauce. It was possible to provide flavorful seasoned white ribs. In addition, Korean Patent Registration No. 1435159 is a method of manufacturing a sauce using blueberries, which provides various textures and new flavors of white ribs as a new ingredient by preparing a seasoning sauce using a blueberry extract, and Korean Registered Patent No. 10- No. 0990014 pursued health by manufacturing seasoned pork ribs using bamboo leaves and provided ribs with a new flavor, and Korean Patent No. 1661722 attempted to provide soft ribs by adding oriental medicine.
그러나 아직까지 백갈비의 육질을 연화시키면서 조미료의 인공적인 맛이 아닌 자연스러운 맛을 낼 수 있는 백갈비 소스는 개발되지 못한 실정이다.However, until now, a white rib sauce that can soften the meat of white ribs and give a natural taste rather than the artificial taste of seasoning has not been developed.
이에 본 발명자들은 인공적인 연육제를 사용하지 않으면서 백갈비의 육질을 보다 연하게 만들고, 콜레스테롤 수치를 저하시키면서도 조미료의 인공적인 맛이 아닌 자연스러운 맛을 낼 수 있는 백갈비 소스를 개발하기 위해 계속 연구를 진행하던 중 진간장, 맛소금, 백설탕, 캡사이신, 소주, 청량고추 및 베트남 고추를 특정한 비율로 혼합하여 제조된 백갈비 소스가 육류의 느끼한 맛은 제어하면서 육질을 연하게 만들고 콜레스테롤 수치는 저하시키면서도 자연스러운 감칠맛을 부여할 수 있고 덧붙여 훈연의 향이 나 가정에서도 숯불갈비향을 느낄 수 있다는 사실을 발견함으로써 본 발명을 완성하였다.Therefore, the inventors of the present invention continue to research to develop a sauce for white ribs that can make the meat of white ribs more tender without using artificial meat tenderizers, lower cholesterol levels, and have a natural taste rather than the artificial taste of seasonings. During the process, the white rib sauce, made by mixing dark soy sauce, seasoned salt, white sugar, capsaicin, soju, sweet pepper, and Vietnamese pepper in a specific ratio, controls the greasy taste of the meat, makes the meat tender, and lowers cholesterol levels while providing a natural umami taste. In addition, the present invention was completed by discovering the fact that you can feel the scent of smoke or charcoal-grilled ribs at home.
따라서, 본 발명에서 해결하고자 하는 기술적 과제는 육류의 느끼한 맛은 제어하면서 육질을 연하게 만들고 콜레스테롤 수치는 저하시키면서도 자연스러운 감칠맛을 부여하고 가정에서 후라이팬 조리시에도 숯불의 향을 느낄 수 있는 백갈비 소스의 제조방법을 제공하기 위한 것이다.Therefore, the technical problem to be solved by the present invention is to control the greasy taste of meat, make the meat soft, reduce cholesterol levels, impart natural umami, and feel the aroma of charcoal even when cooking in a frying pan at home. It is to provide a manufacturing method of.
본 발명에서 해결하고자 하는 다른 기술적 과제는 상기 제조방법에 따라 제조된 육류의 느끼한 맛은 제어하면서 육질을 연하게 만들고 콜레스테롤 수치는 저하시키면서도 자연스러운 감칠맛을 부여하고 가정에서 후라이팬 조리시에도 숯불의 향을 느낄 수 있는 할 수 있는 백갈비 소스를 제공하기 위한 것이다.Another technical problem to be solved by the present invention is to control the greasy taste of meat prepared according to the above manufacturing method, to make the meat soft, to lower cholesterol levels, to impart natural umami taste, and to create a charcoal flavor even when cooking in a frying pan at home. It is to provide a sauce of baek ribs that can be felt.
본 발명에서 해결하고자 하는 또다른 기술적 과제는 상기 육류의 느끼한 맛은 제어하면서 육질을 연하게 만들고 콜레스테롤 수치는 저하시키면서도 자연스러운 감칠맛을 부여하고 가정에서 후라이팬 조리시에도 숯불의 향을 느낄 수 있는 할 수 있는 백갈비 소스를 이용하여 백갈비를 양념하는 방법을 제공하기 위한 것이다.Another technical problem to be solved by the present invention is to make the meat soft while controlling the greasy taste of the meat, to give a natural umami taste while lowering cholesterol levels, and to feel the aroma of charcoal fire even when cooking in a frying pan at home. It is to provide a method of seasoning white ribs using the white ribs sauce.
상기한 기술적 과제를 해결하기 위하여, 본 발명에서는 하기 단계를 포함하는 것을 특징으로 하는 백갈비 소스의 제조방법을 제공한다: In order to solve the above technical problem, the present invention provides a method for producing baekgalbi sauce, characterized in that it comprises the following steps:
(S1) 배 3개, 무 1개, 양파 3개, 다진마늘 300g, 다진생강 100g 및 사과 4개를 믹서기에 물을 넣어가며 갈아서 5분 동안 끓여서 야채육수를 준비하는 단계;(S1) preparing vegetable broth by grinding 3 pears, 1 radish, 3 onions, 300 g of minced garlic, 100 g of minced ginger and 4 apples in a blender while adding water to them and boiling them for 5 minutes;
(S2) 1800cc 국자를 기준으로 물 4국자에 백설탕 1국자와 맛소금 200g을 넣고 끓여서 녹이는 단계;(S2) adding 1 scoop of white sugar and 200g of salt to 4 scoops of water based on a 1800cc ladle and boiling and dissolving;
(S3) 상기 단계 (S1)에서 제조된 야채육수에 상기 단계 (S2)에서 수득된 백설탕 및 맛소금을 녹인 물, 1800cc 국자를 기준으로 진간장 1국자, 미향 1국자, 캡사이신 110g, 소주 360ml 및 후추 15g을 넣고 섞는 단계;(S3) Water obtained by dissolving the white sugar and seasoning salt obtained in step (S2) in the vegetable broth prepared in step (S1), 1 ladle of dark soy sauce, 1 ladle of flavor, 110 g of capsaicin, 360 ml of soju and 15 g of black pepper based on a 1800 cc ladle adding and mixing;
(S4) 청양고추 2kg과 베트남고추 50g을 믹서기로 곱게 가는 단계; 및(S4) finely grinding 2 kg of Cheongyang pepper and 50 g of Vietnamese pepper with a blender; and
(S5) 상기 단계 (S4)에서 간 청양고추 및 베트남고추와 상기 단계 (S3)에서 제조된 혼합물을 혼합하여 백갈비 소스를 제조하는 단계.(S5) Mixing the Cheongyang pepper and Vietnamese pepper in step (S4) with the mixture prepared in step (S3) to prepare baekgalbi sauce.
상기한 다른 기술적 과제를 해결하기 위하여, 본 발명에서는 상기 제조방법에 따라 제조된 백갈비 소스를 제공한다.In order to solve the above other technical problem, the present invention provides a baekgalbi sauce prepared according to the above manufacturing method.
상기한 또다른 기술적 과제를 해결하기 위하여, 본 발명에서는 상기 백갈비 소스를 이용하여 백갈비를 재우고 랩을 씌우고 구멍을 뚫어 스모킹건에 사과나무칩 10g을 넣어 불을 붙이고 훈연과정을 2회 수행한 다음 용기 뚜껑을 닫고 재워주는 것을 특징으로 하는 백갈비 양념방법을 제공한다.In order to solve the above-described another technical problem, in the present invention, the white ribs are marinated using the baek rib sauce, covered with a wrap, pierced, put 10 g of apple tree chips in a smoking gun, lit, and smoked twice. Next, we provide a method of seasoning baek ribs, characterized in that the lid of the container is closed and marinated.
이와 같이, 본 발명에 따라 제조되는 백갈비 소스는 인공적인 연육제를 사용하지 않으면서도 육류의 육질을 보다 연하게 만들고, 콜레스테롤 수치를 저하시키고, 지방분해에 탁월한 효과를 가지며, 육류 지방의 느끼한 맛을 감소시키면서도 자연스러운 감칠맛이 부여될 수 있다. 또한, 백고기 양념시 스모킹건으로 훈연향을 베이게하는 과정을 수행함으로써 가정에서도 별도의 숯불 도구 없이 숯불갈비의 풍미를 느낄 수 있는 이점이 있다.As such, the white rib sauce prepared according to the present invention makes the meat more tender without using artificial meat tenderizers, lowers cholesterol levels, has an excellent effect on lipolysis, and has a greasy taste of meat fat. While reducing the natural umami taste can be imparted. In addition, there is an advantage in that you can feel the flavor of charcoal-grilled ribs at home without a separate charcoal fire tool by performing the process of burning the smoke flavor with a smoking gun when seasoning white meat.
이하 본 발명을 좀더 상세하게 설명한다.Hereinafter, the present invention will be described in more detail.
본 발명에서는 하기 단계를 포함하는 것을 특징으로 하는 백갈비 소스의 제조방법을 제공한다: The present invention provides a method for producing baek rib sauce, characterized in that it comprises the following steps:
(S1) 배 3개, 무 1개, 양파 3개, 다진마늘 300g, 다진생강 100g 및 사과 4개를 믹서기에 물을 넣어가며 갈아서 5분 동안 끓여서 야채육수를 준비하는 단계;(S1) preparing vegetable broth by grinding 3 pears, 1 radish, 3 onions, 300 g of minced garlic, 100 g of minced ginger and 4 apples in a blender while adding water to them and boiling them for 5 minutes;
(S2) 1800cc 국자를 기준으로 물 4국자에 백설탕 1국자와 맛소금 200g을 넣고 끓여서 녹이는 단계;(S2) adding 1 scoop of white sugar and 200g of salt to 4 scoops of water based on a 1800cc ladle and boiling and dissolving;
(S3) 상기 단계 (S1)에서 제조된 야채육수에 상기 단계 (S2)에서 수득된 백설탕 및 맛소금을 녹인 물, 1800cc 국자를 기준으로 진간장 1국자, 미향 1국자, 캡사이신 110g, 소주 360ml 및 후추 15g을 넣고 섞는 단계;(S3) Water obtained by dissolving the white sugar and seasoning salt obtained in step (S2) in the vegetable broth prepared in step (S1), 1 ladle of dark soy sauce, 1 ladle of flavor, 110 g of capsaicin, 360 ml of soju and 15 g of black pepper based on a 1800 cc ladle adding and mixing;
(S4) 청양고추 2kg과 베트남고추 50g을 믹서기로 곱게 가는 단계; 및(S4) finely grinding 2 kg of Cheongyang pepper and 50 g of Vietnamese pepper with a blender; and
(S5) 상기 단계 (S4)에서 간 청양고추 및 베트남고추와 상기 단계 (S3)에서 제조된 혼합물을 혼합하여 백갈비 소스를 제조하는 단계.(S5) Mixing the Cheongyang pepper and Vietnamese pepper in step (S4) with the mixture prepared in step (S3) to prepare baekgalbi sauce.
상기 배는 동의보감, 본초강목 등 한의학 서적에서는 폐를 보호해주고, 기침을 억제해 감기와 기관지 질환에 효과가 있다고 적혀있다. 배즙은 기호에 따라 도라지, 생강, 인삼 등을 같이 갈아서 마시기도 한다. In oriental medicine books such as Donguibogam and Herbal Medicine, it is said that the pear protects the lungs and suppresses cough to be effective for colds and bronchial diseases. Depending on your preference, you can grind bellflower root, ginger, or ginseng together to drink pear juice.
상기 무는 김치ㅇ깍두기ㅇ무말랭이ㅇ단무지 등 그 이용이 매우 다양하다. 특히, 비타민 C의 함량이 20∼25㎎이나 되어 예로부터 겨울철 비타민 공급원으로 중요한 역할을 해왔다. 이 밖에 무에는 수분이 약 94%, 단백질 1.1%, 지방 0.1%, 탄수화물 4.2%, 섬유질 0.7%가 들어 있다.The use of the radish is very diverse, such as kimchi ㅇ kkakdugi ㅇ dried radish ㅇ pickled radish. In particular, since the content of vitamin C is 20-25 mg, it has played an important role as a source of vitamins in winter. In addition, radish contains about 94% moisture, 1.1% protein, 0.1% fat, 4.2% carbohydrates, and 0.7% fiber.
상기 양파는 수선화과의 부추아과 부추속에 속한 식물이다. 영양 성분은 물 90.4%, 단백질 1%, 지방 0.1%, 탄수화물 7.6%이고, 양파 100g 속에 비타민C 7 mg, 칼슘 15 mg, 인 30mg이 들어 있다. 양파는 자극적인 냄새와 매운맛이 강한데, 이것이 육류나 생선의 냄새를 없앤다. The onion is a plant belonging to the genus Allium and Allium of the Amaryllidaceae family. Nutrients are 90.4% water, 1% protein, 0.1% fat, 7.6% carbohydrates, and 7 mg of vitamin C, 15 mg of calcium, and 30 mg of phosphorus are contained in 100 g of onion. Onions have a strong pungent odor and spicy taste, which eliminates the smell of meat or fish.
상기 마늘은 간에서 지방을 만드는 효소 활동을 막아 콜레스테롤 합성을 저해하는 작용을 한다. 다른 음식을 통해 몸에 들어온 콜레스테롤을 배설시켜 주는 효과도 있다. 따라서 마늘을 먹으면 혈중 콜레스테롤과 중성지질 농도를 감소시킬 수 있어 고지혈증, 동맥경화, 고혈압 등 혈관 질환 치료에 도움이 될 수 있다. 가장 주목받고 있는 마늘의 효능은 항암작용이다. The garlic acts to inhibit cholesterol synthesis by blocking the activity of enzymes that make fat in the liver. It also has the effect of excreting cholesterol that has entered the body through other foods. Therefore, eating garlic can reduce blood cholesterol and triglyceride levels, which can help treat vascular diseases such as hyperlipidemia, arteriosclerosis, and high blood pressure. The most notable efficacy of garlic is its anti-cancer activity.
상기 생강은 비린 맛을 잡아줄 뿐만 아니라, 고기의 잡내를 마스킹해주고 감칠맛을 향상시킬 수 있다. 이때 생강은 물로 여러 번 씻어 흙을 제거해 준 후, 껍질을 벗기고 편으로 썰어 준비될 수 있다.The ginger can not only catch the fishy taste, but also mask the unpleasant taste of meat and improve the umami taste. At this time, the ginger can be prepared by washing it several times with water to remove the soil, peeling it, and slicing it into pieces.
상기 사과는 다른 과육에 비해 탄수화물과 비타민C, 무기염류가 풍부하며 단백질과 지방이 비교적 적다. The apple is rich in carbohydrates, vitamin C, and inorganic salts, and has relatively little protein and fat compared to other fruits.
상기 진간장은 간을 맞추기 위해 사용되는 것으로, 상기 양 미만으로 사용될 경우 갈비 양념 소스의 맛이 심심할 수 있으며, 상기 양 초과의 양으로 사용될 경우 염분 섭취량이 증가하고 짠맛 때문에 섭취에 불편함이 있을 수 있다.The dark soy sauce is used to adjust the liver, and when used in less than the amount, the taste of the rib seasoning sauce may be boring, and when used in an amount exceeding the amount, the amount of salt intake increases and there may be discomfort in intake due to the salty taste .
상기 설탕은 사탕수수나 사탕무에서 얻은 원당을 정제공장에 투입하여 만든 천연 감미료로, 수크로스(자당)를 주성분으로 하고 있다. 당이란 식용 결정체이고 단맛을 내는 수크로스(설탕, 자당), 락토스(젖당), 프럭토스(과당) 등의 물질들을 지칭하는 비공식적인 용어이다. 과다섭취는 체중 증가 및 고혈압, 당뇨병 증가 원인이 된다. The sugar is a natural sweetener made by putting raw sugar obtained from sugar cane or sugar beet into a refinery, and has sucrose (sucrose) as a main component. Sugar is an informal term for substances such as sucrose (sugar, sucrose), lactose (milk sugar), and fructose (fructose) that are edible crystals and give off a sweet taste. Excessive intake causes weight gain, high blood pressure, and diabetes.
상기 청양고추는 한국에서 재배되는 고추 중 가장 매운 고추 품종 중의 하나이다. The Cheongyang pepper is one of the hottest pepper varieties among peppers cultivated in Korea.
상기 후추는 고기 특유의 누린내를 제거하기 위한 것다.The pepper is for removing the peculiar smell of meat.
상기 미향은 요리용 맛술로 멥쌀에 누룩을 넣어 숙성시키는 과정에서 생기는 당분과 알코올이 서로 용해돼 만들어지는 천연 요리용 맛술로 일반 조미료와는 달리 14%의 천연 발효 알코올이 포함됐다. 식재료 본연의 식감을 개선해줄 뿐 아니라 고기와 생선의 잡내를 제거해 요리의 풍미를 더한다. The mihyang is a natural cooking taste wine made by dissolving sugar and alcohol generated in the process of aging by putting yeast in nonglutinous rice, and unlike general seasonings, it contains 14% naturally fermented alcohol. It not only improves the natural texture of ingredients, but also removes the smell of meat and fish to add flavor to dishes.
본 발명의 백갈비 소스에는 그 밖에 파, 녹말, 두부, 통깨, 식초, 굴, 연근 및 기타 소스 등을 추가로 첨가할 수 있으며, 이에는 특별한 제한이 없다.In addition, green onions, starch, tofu, sesame seeds, vinegar, oysters, lotus root, and other sauces may be additionally added to the white rib sauce of the present invention, and there is no particular limitation thereto.
본 발명의 백갈비 소소의 제조방법은 조리기구(1800cc국자), 스모킹건을 사용하여 수행할 수 있다.The manufacturing method of the white rib sauce of the present invention can be performed using a cooking utensil (1800cc ladle) and a smoking gun.
본 발명에서는 상기 제조방법에 따라 제조된 백갈비 소스를 제공한다.The present invention provides a baekgalbi sauce prepared according to the above manufacturing method.
본 발명의 백갈비 소스는 돼지고기 또는 소고기에 모두 사용될 수 있으며, 상기 돼지고기는 갈비살, 삽겹살, 목살 및 앞다리살에서 선택된 어느 하나이고, 상기 소고기는 안심살, 등심살, 목심살, 앞다리살, 갈비덧살, 우둔살, 홍두깨살, 삼각살, 업진살, 치마살, 앞치마살, 및 부채덮개살에서 선택될 수 있으나, 이에 제한되는 것은 아니다.The pork rib sauce of the present invention can be used for both pork or beef, and the pork is any one selected from ribs, pork belly, neck and foreleg, and the beef is tenderloin, sirloin, neck, forelimb, and rib. , Rump meat, red head meat, triangle meat, upjin meat, skirt meat, apron meat, and fan cover meat, but is not limited thereto.
한편, 본 발명에서는 상기 백갈비 소스를 이용하여 백갈비를 재우고 랩을 씌우고 구멍을 뚫어 스모킹건에 사과나무칩 10g을 넣어 불을 붙이고 훈연과정을 2회 수행한 다음 용기 뚜껑을 닫고 재워주는 것을 특징으로 하는 백갈비 양념방법을 제공한다.On the other hand, in the present invention, the white ribs are marinated using the white rib sauce, covered with a wrap, pierced a hole, put 10 g of apple tree chips in a smoking gun, lit, smoked twice, and then closed the lid of the container and marinated. It provides a method of seasoning baek ribs.
이와 같이, 본 발명에 따라 제조되는 백갈비 소스는 인공적인 연육제를 사용하지 않으면서도 육류의 육질을 보다 연하게 만들고, 콜레스테롤 수치를 저하시키고, 지방분해에 탁월한 효과를 가지며, 육류 지방의 느끼한 맛을 감소시키면서도 자연스러운 감칠맛이 부여될 수 있다. 또한, 백고기 양념시 스모킹건으로 훈연향을 베이게하는 과정을 수행함으로써 가정에서도 별도의 숯불 도구 없이 숯불갈비의 풍미를 느낄 수 있는 이점이 있다.As such, the white rib sauce prepared according to the present invention makes the meat more tender without using artificial meat tenderizers, lowers cholesterol levels, has an excellent effect on lipolysis, and has a greasy taste of meat fat. While reducing the natural umami taste can be imparted. In addition, there is an advantage in that you can feel the flavor of charcoal-grilled ribs at home without a separate charcoal fire tool by performing the process of burning the smoke flavor with a smoking gun when seasoning white meat.
이하, 본 발명의 이해를 돕기 위하여 실시예 등을 들어 상세하게 설명하기로 한다. 그러나, 본 발명에 따른 실시예들은 여러 가지 다른 형태로 변형될 수 있으며, 본 발명의 범위가 하기 실시예들에 한정되는 것으로 해석되어서는 안 된다. 본 발명의 실시예들은 당업계에서 평균적인 지식을 가진 자에게 본 발명을 보다 완전하게 설명하기 위해 제공되는 것이다. Hereinafter, examples and the like will be described in detail to aid understanding of the present invention. However, the embodiments according to the present invention can be modified in many different forms, and the scope of the present invention should not be construed as being limited to the following examples. Embodiments of the present invention are provided to more completely explain the present invention to those skilled in the art.
<실시예 1> 백갈비 소스의 제조<Example 1> Preparation of Baekgalbi Sauce
배 3개, 무 1개, 양파 3개, 다진마늘 300g, 다진생강 100g 및 사과 4개를 믹서기에 물을 넣어가며 갈아서 5분 동안 끓여서 야채육수를 준비하였다.Vegetable broth was prepared by grinding 3 pears, 1 radish, 3 onions, 300 g of minced garlic, 100 g of minced ginger, and 4 apples in a blender while adding water and boiling for 5 minutes.
1800cc 국자를 사용하여 물 4국자에 백설탕 1국자와 맛소금 200g을 넣고 끓여서 녹인 다음 상기에서 제조된 야채육수에 첨가하고 진간장 1국자, 미향 1국자, 캡사이신 110g, 소주 1병(360ml) 및 후추 15g을 넣고 혼합하였다. Using an 1800cc ladle, add 1 ladle of white sugar and 200g of salt to 4 ladle of water, boil and dissolve, add to the vegetable stock prepared above, 1 ladle of thick soy sauce, 1 ladle of flavor, 110g of capsaicin, 1 bottle of soju (360ml) and 15g of pepper added and mixed.
청양고추 2kg과 베트남고추 50g을 믹서기로 곱게 갈아서, 상기 혼합물에 첨가하여 백갈비 소스를 제조하였다.2 kg of Cheongyang pepper and 50 g of Vietnamese pepper were finely ground in a blender and added to the mixture to prepare a sauce for baek ribs.
<비교예 1 내지 3> <Comparative Examples 1 to 3>
하기 표 1에 나타낸 바와 같은 조성비로 상기 실시예 1과 동일한 방법으로 백갈비 소스를 제조하였다. Baekgalbi sauce was prepared in the same manner as in Example 1 with the composition ratio shown in Table 1 below.
<시험예 1> 육류 연화효과 측정<Test Example 1> Measurement of meat tenderization effect
본 발명의 백갈비 소스에 의한 연육효과를 측정하기 위해 한우 쇠고기의 우둔육(M.Semimembranosus)을 지방과 건을 제거한 후 100g씩 정형하여(7ㅧ4ㅧ3cm)사용하였다.In order to measure the tenderizing effect of the white rib sauce of the present invention, 100 g of Hanwoo beef rump (M. Semimembranosus) was used after removing fat and dryness (7 × 4 × 3 cm).
실시예 1 및 비교예 1 내지 6의 백갈비 소스를 상기 준비된 한우 쇠고기의 우둔육에 1시간 동안 침지시킨 다음 포크를 이용하여 각 면을 1.5cm 깊이로 3회씩 일정하게 찔러 주어 백갈비 소스의 침투율을 평가하였다. 비교예 7로서 시판하는 갈비 소스를 사용하였다. The baekgalbi sauces of Example 1 and Comparative Examples 1 to 6 were immersed in the prepared beef rump of Korean beef for 1 hour, and then stabbed each side to a depth of 1.5 cm three times using a fork to obtain penetration rate of the baekgalbi sauce was evaluated. As Comparative Example 7, a commercially available rib sauce was used.
백갈비 소스에 침지시키지 않은 한우 쇠고기의 우둔육(대조군)의 침투율을 0%으로 하여 증가된 한우 쇠고기의 우둔육의 침투율(%)을 산술하였다. The penetration rate (%) of the beef rump of the Korean beef that was not immersed in the white rib sauce was calculated by setting the penetration rate of the beef rump (control) as 0%.
상기 표 2에서 보듯이, 실시예 1의 백갈비 소스에 침지된 한우 쇠고기의 우둔육은 52%의 침투율을 나타내는 것을 알 수 있었다. 한편, 비교예 1 내지 비교예 7의 백갈비 소스는 현저하게 낮은 침투율을 나타내었다. As shown in Table 2, it was found that the beef rump of Korean beef immersed in the baekgalbi sauce of Example 1 exhibited a penetration rate of 52%. On the other hand, the baekgalbi sauces of Comparative Examples 1 to 7 showed a remarkably low penetration rate.
이러한 실험을 통하여 본 발명에 따른 백갈비 소스는 육류의 연화효과가 우수한 것을 확인할 수 있었다.Through these experiments, it was confirmed that the white rib sauce according to the present invention has an excellent meat softening effect.
<시험예 2> 체중 및 혈중 콜레스테롤 감소 평가<Test Example 2> Evaluation of reduction in body weight and blood cholesterol
실험동물로 ICR 마우스를 이용하여, 상기 실시예 1 및 비교예 1 내지 6의 백갈비 소스를 첨가한 사료를 식이 급여하면서 사육 비교하였다.Using ICR mice as experimental animals, breeding and comparison were performed while feeding the feed to which the bacon rib sauce of Example 1 and Comparative Examples 1 to 6 was added.
본 실험에서 기본 식이는 AIN-76을 기본으로 단백질급원은 카제인(Japan), 탄수화물급원은 옥수수전분(제일제당), 지방급원으로 옥수수유(대상)을 사용한 정상군과 시험대조군을 비교하는 방식으로 진행하였다. 본 실험에 사용한 백갈비 소스를 첨가한 사료는 매일 일정시간에 1 ml씩 경구 급여하였으며 식수는 임의로 자유롭게 섭취하도록 하였다. 시험동물 사육환경은 항온(20ㅁ2℃), 항습(50ㅁ5%)하고 12 시간 광주기로 일정 조건을 유지하면서 폴리카보네이트 케이지에서 2 마리씩 분리하여 사육하였다. 동물에서 콜레스테롤은 혈류를 따라 순환하며 몇몇 기관에서 합성되며 혈류 내에서 콜레스테롤 수치가 크면 동맥경화의 주요 원인이 되므로 분석항목은 (1) 체중변화 및 식이섭취량, (2) 혈중 콜레스테롤 및 중성지질을 측정하는 것으로 진행하였다. In this experiment, the basic diet was AIN-76, the protein source was casein (Japan), the carbohydrate source was corn starch (CheilJedang), and the fat source was corn oil (subject). proceeded. The feed added with Baekgalbi sauce used in this experiment was fed orally by 1 ml at a certain time every day, and drinking water was freely consumed. The test animal breeding environment was kept at a constant temperature (20 ± 2 ° C), constant humidity (50 ± 5%), and kept at constant conditions with a 12-hour photoperiod, while breeding two animals separately in a polycarbonate cage. In animals, cholesterol circulates along the bloodstream and is synthesized in several organs, and high cholesterol levels in the bloodstream are the main cause of arteriosclerosis. Therefore, analysis items are (1) weight change and dietary intake, (2) blood cholesterol and triglyceride proceeded to do.
사육이 끝난 실험동물은 12시간 절식시킨 후 에테르(Ether)를 흡입시켜 마취시킨 다음 복부 하대정맥으로부터 채혈하였으며, 헤파린을 처리하여 원심분리(15 mins, 3,000 RPM)로 혈장을 분리하여 지질함량을 측정하였다.After breeding, experimental animals were fasted for 12 hours, anesthetized by inhalation of ether, blood was collected from the inferior vena cava, treated with heparin, and plasma was separated by centrifugation (15 mins, 3,000 RPM) to measure lipid content. did
각 실험동물의 내장(간, 부고환, 신장)을 혈액채취 후 즉시 적출하여 PBS(Phosphate Buffered saline) 용액으로 수차례 헹군 후 표면 수분을 제거하여 비교 정량하였다. 혈장 중성지질은 McGowan 등(1983)의 효소법을 이용한 발색방식의 중성지방 측정용 시액(Asan kit)를 사용하여 550 nm에서 흡광도를 측정하였으며, 혈장 총 콜레스테롤은 Allain 등(1974)의 효소법을 응용한 총콜레스테롤 측정용 시액(Asan kit)를 사용하여 발색처리하여 500 nm에서 흡광도를 측정하여 이를 콜레스테롤 표준곡선과 비교 정량하는 방식으로 하였으며, 장기의 지질은 Folch 등(1957)의 방법으로 잘게 자른 후 2 ml, Chloroform: Methyl alcohol 2:1 용액하에서 추출하여 중성지질, 콜레스테롤은 혈장에서와 동일 방법으로 정량하였다. 각 항목은 통계처리하여 평균값으로 하였다. 비교예 7로서 시판하는 갈비 소스를 사용하였다.The intestines (liver, epididymis, kidney) of each experimental animal were removed immediately after blood collection, rinsed several times with a PBS (Phosphate Buffered saline) solution, and then surface moisture was removed for comparative quantification. Plasma triglyceride was measured for absorbance at 550 nm using the assay (Asan kit) for triglyceride measurement using the enzymatic method of McGowan et al. (1983), and plasma total cholesterol was measured using the enzymatic method of Allain et al. The total cholesterol measurement solution (Asan kit) was used for color development, and the absorbance was measured at 500 nm, and the result was compared and quantified with the cholesterol standard curve. ml, Chloroform: Extracted under a 2:1 solution of methyl alcohol, and triglyceride and cholesterol were quantified in the same way as in plasma. Each item was statistically processed and averaged. As Comparative Example 7, a commercially available rib sauce was used.
(1) 체중변화(1) Weight change
실험동물의 체중변화 및 식이섭취량을 하기 표 3 및 4에 각각 나타내었다. Changes in body weight and food intake of the experimental animals are shown in Tables 3 and 4, respectively.
하기 표 3을 참조하면, 실시예 1에서 제조된 백갈비 소스를 포함하는 식이를 경구 급여한 실험동물의 경우 실험 전에 비하여 체중이 유사 또는 저하되었고, 반면 비교예 1 내지 7의 백갈비 소스를 포함하는 식이를 경구 급여한 실험동물 및 정상군의 경우 실험 전에 비하여 체중이 증가했음을 확인할 수 있다.Referring to Table 3 below, in the case of experimental animals fed orally with a diet containing the baekrib sauce prepared in Example 1, the body weight was similar or decreased compared to before the experiment, whereas the baekrib sauce of Comparative Examples 1 to 7 was included. In the case of the experimental animals and normal groups that were orally fed the diet, it can be confirmed that the body weight increased compared to before the experiment.
하기 표 4를 참조하면, 실시예 1 및 비교예 1 내지 7의 백갈비 소스를 포함하는 식이를 경구 급여한 실험동물 및 정상군의 식이섭취량은 모두 유사한 것으로 확인하였다.Referring to Table 4 below, it was confirmed that the food intake of the experimental animals orally fed the diet containing the baekrib sauce of Example 1 and Comparative Examples 1 to 7 and the normal group were similar.
이를 통하여 모든 실험동물의 식이 섭취량이 유사함에도 불구하고, 실시예 1의 백갈비 소스를 포함하는 식이를 섭취한 실험동물의 체중이 모두 증가하지 않고, 실험 전과 유사하거나 실험 전에 비하여 감소하여 항비만 백갈비 소스로서 활용 가능함을 확인하였다.Through this, even though the food intake of all the experimental animals was similar, the weight of the experimental animals that consumed the diet containing the baek rib sauce of Example 1 did not increase at all, and the weight was similar to before the experiment or decreased compared to before the experiment, resulting in an anti-obesity bag It was confirmed that it can be used as a rib sauce.
(2) 혈중 콜레스테롤 및 중성지질(2) Blood cholesterol and triglyceride
실험동물의 혈장 중성지질, 혈장 콜레스테롤, 부고환 중성지질, 신장 조직의 중성지질 및 간조직에서의 콜레스테롤을 하기 표 5 및 6에 나타내었다. 비교예 7로서 시판하는 갈비 소스를 사용하였다.Plasma triglyceride, plasma cholesterol, epididymal triglyceride, kidney tissue neutral lipid, and cholesterol in liver tissue of experimental animals are shown in Tables 5 and 6 below. As Comparative Example 7, a commercially available rib sauce was used.
하기 표 5를 참조하면, 실시예 1의 백갈비 소스를 포함하는 식이를 섭취한 시험대조군은 실험전에 비해 혈장 중성지질이 현저히 감소한 반면, 비교예 1 내지 6의 백갈비 소스를 포함하는 식이를 섭취한 시험대조군은 유의적인 변화가 나타나지 않았다.Referring to Table 5 below, the test control group that consumed the diet containing the pork rib sauce of Example 1 had a significantly reduced plasma triglyceride compared to before the experiment, while eating the diet containing the pork rib sauce of Comparative Examples 1 to 6 One test control group showed no significant change.
하기 표 6을 참조하면, 실시예 1의 백갈비 소스를 포함하는 식이를 섭취한 시험대조군은 실험전에 비해 혈장 콜레스테롤이 현저히 감소한 반면, 비교예 1 내지 7의 백갈비 소스를 포함하는 식이는 유의적인 변화가 나타나지 않았음을 확인할 수 있다.Referring to Table 6 below, the test control group that consumed the diet containing the Baekrib sauce of Example 1 had a significant decrease in plasma cholesterol compared to before the experiment, whereas the diets containing the Baekrib sauce of Comparative Examples 1 to 7 showed significant It can be seen that no change has occurred.
상기 결과를 통하여, 본 발명에 따른 실시예 1의 백갈비 소스를 포함하는 식이는 중성지질의 양의 감소현상을 확인할 수 있어 지방과 콜레스테롤을 개선시키는 특징을 확인하였다. Through the above results, it was confirmed that the diet containing the baekgalbi sauce of Example 1 according to the present invention was characterized by improving fat and cholesterol by confirming the decrease in the amount of neutral lipids.
<시험예 3> 관능 평가<Test Example 3> Sensory evaluation
상기 실시예 1에서 제조한 백갈비 소스에 대한 기호도를 조사하기 위하여 다음과 같이 관능 평가를 실시하였다.Sensory evaluation was performed as follows to investigate the degree of preference for the baekgalbi sauce prepared in Example 1.
상기 실시예 1에서 제조된 백갈비 소스를 이용여 백갈비를 재운 후 용기에 랩을 씌우고 구멍을 조금 뚫어 스모킹건에 사과나무칩 10g씩 두 번에 나누어 총 20g을 훈연시키고 용기 뚜껑을 닫고 재워 마무리한 다음 조리하여 관능검사 요원 20명을 대상으로 육류의 조직감, 자연스러운 감칠맛, 숯불향, 느끼한 맛, 육류 비린내, 색상, 씹힘성, 삼킴성 및 전체적인 기호도에 대한 관능검사를 3회 반복하여 하기 표 7과 같은 결과를 얻었다. 다른 음료와 차는 평가에 영향을 줄 수 있어 제외하였다. 비교예 7로서 시판하는 갈비 소스를 사용하였다.After marinating the white ribs using the white rib sauce prepared in Example 1, cover the container, pierce a little hole, divide the smoking gun with 10 g of apple tree chips in two, smoke a total of 20 g, close the lid of the container, and marinate to finish After cooking, the sensory test for meat texture, natural umami, charcoal flavor, greasy taste, meat fishy smell, color, chewiness, swallowability and overall preference was repeated three times for 20 sensory test agents, and Table 7 and got the same result. Other beverages and teas were excluded because they could affect the evaluation. As Comparative Example 7, a commercially available rib sauce was used.
검사 방법으로는 5 점 비교 척도법을 사용하였으며, 아주 좋다는 5 점, 좋다 는 4 점, 보통이다는 3 점, 싫다는 2 점, 아주 싫다는 1의 점수를 각각 부여하고, 최종 응답된 점수를 합하여 산술평균값을 연산하였다. As a test method, a 5-point comparison scale method was used, 5 points for very good, 4 points for good, 3 points for average, 2 points for dislike, and 1 point for very dislike. The arithmetic average value was calculated.
상기 표 7에서 보듯이, 실시예 1에서 제조된 백갈비 소스를 사용하여 조리된 백갈비는 비교예 1 내지 7의 백갈비 소스를 사용하여 조리된 백갈비에 비하여 육류의 조직감, 자연스러운 감칠맛, 숯불향, 육류 비린내, 색상, 씹힘성 및 삼킴성이 모두 월등하게 향상되고 느끼한 맛은 현저하게 감소되어 전체적인 기호도가 4.9로 매우 높게 나타났다. As shown in Table 7, the pork ribs cooked using the pork rib sauce prepared in Example 1 were compared to the pork ribs cooked using the pork rib sauce in Comparative Examples 1 to 7. Flavor, fishy smell of meat, color, chewiness, and swallowability were all significantly improved, and greasy taste was significantly reduced, resulting in a very high overall preference at 4.9.
이상으로 본 발명의 특정한 부분을 상세히 기술하였는바, 당업계의 통상의 지식을 가진 자에게 있어서 이러한 구체적인 기술은 단지 바람직한 구현예일 뿐이며, 이에 본 발명의 범위가 제한되는 것이 아닌 점은 명백하다. 따라서, 본 발명의 실질적인 범위는 첨부된 청구항과 그의 등가물에 의하여 정의된다고 할 것이다.Having described specific parts of the present invention in detail above, it is clear that these specific techniques are only preferred embodiments for those skilled in the art, and 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 equivalents thereof.
Claims (3)
(S1) 배 3개, 무 1개, 양파 3개, 다진마늘 300g, 다진생강 100g 및 사과 4개를 믹서기에 물을 넣어가며 갈아서 5분 동안 끓여서 야채육수를 준비하는 단계;
(S2) 1800cc 국자를 기준으로 물 4국자에 백설탕 1국자와 맛소금 200g을 넣고 끓여서 녹이는 단계;
(S3) 상기 단계 (S1)에서 제조된 야채육수에 상기 단계 (S2)에서 수득된 백설탕 및 맛소금을 녹인 물, 1800cc 국자를 기준으로 진간장 1국자, 미향 1국자, 캡사이신 110g, 소주 360ml 및 후추 15g을 넣고 섞는 단계;
(S4) 청양고추 2kg과 베트남고추 50g을 믹서기로 곱게 가는 단계; 및
(S5) 상기 단계 (S4)에서 간 청양고추 및 베트남고추와 상기 단계 (S3)에서 제조된 혼합물을 혼합하여 백갈비 소스를 제조하는 단계.Method for producing baek rib sauce, characterized in that it comprises the following steps:
(S1) Preparing vegetable broth by grinding 3 pears, 1 radish, 3 onions, 300 g of minced garlic, 100 g of minced ginger, and 4 apples in a blender while adding water to them and boiling them for 5 minutes;
(S2) Boiling and dissolving 1 ladle of white sugar and 200 g of salt in 4 ladle of water based on a 1800cc ladle;
(S3) Water obtained by dissolving the white sugar and salt obtained in step (S2) in the vegetable broth prepared in step (S1), 1 ladle of dark soy sauce, 1 ladle of flavor, 110 g of capsaicin, 360 ml of soju and 15 g of black pepper based on a 1800 cc ladle adding and mixing;
(S4) finely grinding 2 kg of Cheongyang pepper and 50 g of Vietnamese pepper with a blender; and
(S5) Mixing the Cheongyang pepper and Vietnamese pepper in step (S4) with the mixture prepared in step (S3) to prepare baekgalbi sauce.
상기 제조방법에 따라 제조된 백갈비 소스.According to claim 1,
Baekgalbi sauce prepared according to the above manufacturing method.
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