KR20240079901A - Peach Miso paste sauce composition and manufacturing method thereof - Google Patents

Abstract

In the present invention, in order to replace the red pepper paste-based stir-fry sauce, which has established a strong position in Korea as an existing bibim sauce, the aim is to provide a new soybean paste-based (meat) stir-fry sauce that is light and has a harmonious balance of sweetness, sourness, saltiness and umami. do. One embodiment of the present invention provides minced meat particles; soybean paste; peach syrup; and broth, and the minced meat particles have an average particle size of 1 to 8 mm.

Description

Peach miso sauce composition and manufacturing method thereof}

The present invention relates to a peach soybean paste sauce composition and a method for producing the same.

Soybean paste is a traditional Korean fermented food that is excellent in terms of influence, and is a basic food used as a seasoning food to season and flavor food. Soybean paste is made from soybeans, rice, barley, wheat, or defatted soybeans as main ingredients, cultured with yeast, etc., then mixed with table salt, fermented and aged. Depending on the manufacturing method, it is either a traditional soybean paste mainly made at home or an improved type produced by a company. It is classified as soybean paste, and depending on the raw materials, it is classified into rice soybean paste, barley soybean paste, and soybean soybean paste. However, the main flavor of soybean paste is sour and salty, and has a characteristic of being somewhat lacking in sweetness.

Peach is highly preferred by consumers due to its unique scent and taste, so the cultivation area is increasing every year along with the increase in consumption. However, peaches are a fruit with a very fragile structure and extremely low storage capacity, and the skin is easily damaged by even a small impact, so browning occurs at a rapid rate, which has the disadvantage of having a short shelf life. Therefore, there is a need to develop foods using peaches that can extend the storage period of peaches, which have a short quality retention period, and compensate for the shortcomings of quality deterioration during distribution.

On the other hand, bibimbap or bibim noodles is a traditional Korean dish that involves adding various vegetables to rice or noodles and mixing them with sauce (jang), and it is also preferred to add meat together.　Consumers' tastes and demands for the existing seasoning sauces used to add flavor to bibimbap, etc. are gradually becoming more diverse. In particular, the pattern of eating is changing due to the well-being trend and the pursuit of luxury due to the increase in national income, and the sweet taste of protein is changing. Considering that taste buds change with mixed flavors, it is necessary to develop sauces that suit consumers' tastes.

The prior art (KR Publication Patent 2004-0007168) involves making meju by adding soybeans, barley, and rice to a composition that has leached good nutritional and medicinal ingredients from oriental medicinal herbs, useful plants, and foods, and using the manufactured meju to make soybean paste, etc. It is a technology for manufacturing sauces. The prior art is only a technology for manufacturing sauces such as soybean paste and does not disclose a sauce composition using soybean paste.

The present invention is intended to solve the problems of the prior art described above, and the purpose of the present invention is to provide a composition for bibim sauce with improved texture and flavor using soybean paste and peach peel, and a method for producing the same.

The present invention seeks to solve the problem that when stir-fry sauce is stored for a long period of time, meat juice or moisture slightly seeps out, causing separation of the sauce layer and resulting in deterioration and spoilage of the sauce.

In the present invention, by using aged peach syrup made from peaches of a specific hardness, the overall uniform taste and quality of the sauce can be maintained for a long period of time.

In addition, the present invention provides a novel soybean paste-based (meat) stir-fry sauce that is light and has a harmonious balance of sweet, sour, salty and umami flavors, which can replace the red pepper paste-based stir-fry sauce that has established a strong position in Korea as an existing bibim sauce. I want to.

One embodiment of the present invention provides minced meat particles; soybean paste; peach syrup; and broth, and the average particle size of the minced meat particles is 1 to 8 mm.

The peach syrup is made by mixing peaches and sugars at a weight ratio of 1:0.5 to 1:1.2 and then aging them, and the hardness of the peach may be 1 to 10 N/5mm.

The soybean paste and minced meat particles may be included in a weight ratio of 1:0.05 to 1:0.15, and the peach and fruit broth may be prepared by mixing in a volume ratio of 1:0.5 to 1:1.5 and then stirring and heating.

It may satisfy the following relational expression 1.

[Relational Expression 1]

(C ₂ -C ₁ )/C ₁ (%) ≤ 5

In equation 1, C ₁ is the moisture content (% by weight) after 1 day of storage at 0 to 10°C in a sealed state in a dried glass bottle of the soybean paste sauce composition, and C ₂ is the moisture content (% by weight) after 30 days of storage. )am.

Another embodiment of the present invention includes a) peach syrup manufacturing step of mixing peach flesh and sugars and maturing them in a sealed container at 10 to 35°C for 5 to 30 days; b) Minced meat particle maturation step of mixing minced meat particles and seasoning sauce and maturing them in an airtight container at 0~15°C for 1~20 days; c) a first heat treatment step of placing the aged minced meat particles in a heating container and stirring and heating for 1 to 30 minutes; d) a second heat treatment step of putting soybean paste into the heating container and stirring and heating for 5 to 60 minutes; and e) a third heat treatment step of adding the peach juice and broth aged in step a) to the heating container and stirring and heating for 1 to 60 minutes.

In the present invention, even during long-term storage, separation of the soybean paste sauce layer and oil and moisture layers can be prevented, and deterioration and spoilage of the sauce can be suppressed.

In addition, in the present invention, the taste, aroma, flavor and nutrients of peaches can be applied to soybean paste sauce without concerns about spoilage or deterioration of peaches.

The advantages and features of the present invention and methods for achieving them will become clear by referring to the embodiments described in detail below along with the accompanying drawings. However, the present invention is not limited to the embodiments disclosed below and will be implemented in various different forms. The present embodiments only serve to ensure that the disclosure of the present invention is complete and that common knowledge in the technical field to which the present invention pertains is not limited. It is provided to fully inform those who have the scope of the invention, and the present invention is only defined by the scope of the claims.

Unless otherwise defined, all terms (including technical and scientific terms) used in this specification may be used with meanings that can be commonly understood by those skilled in the art in the technical field to which the present invention pertains.

When it is said that a part "includes" a certain element throughout the specification, this means that it may further include other elements rather than excluding other elements, unless specifically stated to the contrary. The singular also includes the plural, unless specifically stated in the phrase.

One embodiment of the present invention provides a soybean paste sauce composition. The composition includes minced meat particles; soybean paste; peach syrup; and a soybean paste sauce composition containing broth.

The minced meat particles are made by finely mincing meat into particles, and the meat is not particularly limited as long as it can be used as minced meat such as pork, chicken, beef, lamb, and duck. Since soybean paste is a paste that has the viscosity of a powder like grain powder, the addition of minced meat can complement the umami from the rich meat juice and the chewy texture from the minced meat particles.

The average particle size of the minced meat particles is 1 to 8 mm, for example, may be 2 to 8 mm or 3 to 7 mm. Meat particles minced to an appropriate particle size provide a chewy texture and rich meat juice, adding richness and chewy texture to the bibim sauce. If the average particle size of the minced meat is less than the above range, it is micronized and the specific surface area of the meat particles increases, so the content of moisture absorbed into the meat particles may increase when the bibim sauce composition is stored for a long time. As a result, the moisture content of the mixed sauce continues to decrease and the viscosity increases, so the texture is not good and it may harden. Conversely, if the average particle size of the minced meat exceeds the above range, the inside of the particle is not sufficiently heated, so there is a lot of moisture (juice) remaining inside the meat particle, and soybean paste may not permeate well. When the sauce composition is stored for a long period of time, the meat juice may slightly seep out and cause layer separation from the soybean paste sauce layer, and this layer separation may accelerate deterioration and spoilage of the sauce.

In order to control the average particle size of the minced meat particles, for example, a method of mincing the meat into particles, removing fine particles and coarse particles using two or more sieves with different mesh sizes, and then using intermediate particles is applied. can do. Meanwhile, the “average particle size” of the minced meat particles may be obtained by randomly selecting 10 to 20 minced meat particles from some of the bibim sauce compositions and then measuring the average value of their major axis lengths.

The quality of the soybean paste varies depending on the mixing ratio of raw materials or the soaking method, and starchy raw materials such as soybeans, rice, barley, wheat, or defatted soybeans are used to produce soybean paste, but the present invention is not limited thereto. The soybean paste may contain 40 to 70% by weight of moisture, 5 to 25% by weight of carbohydrates, 5 to 15% by weight of protein, 1 to 10% of fat, and the remaining amounts of iron, ash, phosphorus, calcium, and vitamin components.

The soybean paste and minced meat particles may be included in a weight ratio of 1:0.05 to 1:0.15, for example, 1:0.05 to 1:0.13, 1:0.05 to 1:0.11, or 1:0.08 to 1:0.11. If it is outside the above range, the taste and texture may deteriorate, or the meat content may become too high, eliminating the original purpose of the bibim sauce and deteriorating the mixing properties.

The peach syrup may be made by mixing peaches and sugars at a weight ratio of 1:0.5 to 1:1.2 and then aging them. Peach is a fruit that is used as a fresh fruit because it has a unique scent and sweetness, but because it softens easily, it has low shelf life and is prone to deterioration and decay. It is known that the softening of peach fruit is due to changes in the cell wall due to the action of microorganisms (cell wall decomposing enzymes) contained within the fruit during maturation. The peach syrup mixes a significant amount of sugar with the peach fruit to extract the functional ingredients contained in the peach flesh using the principle of osmotic pressure and makes it drinkable. At the same time, it kills microorganisms (cell wall decomposing enzymes) to prevent deterioration and decay of the fruit, thereby preserving the fruit for a long period of time. Saving may be possible. By combining a soybean paste-based sauce with a relatively strong salty and sour taste and a weak sweetness with peach juice, which develops sweetness and umami upon maturation, it can satisfy consumers' preferences as a new bibim sauce.

The above-mentioned effect can be further improved by mixing the peaches and sugars in a weight ratio of 1:0.5 to 1:1.2, 1:0.7 to 1:1.1, or 1:0.8 to 1:1.

Additionally, the hardness of the peach may be 1 to 10 N/5mm, 1 to 9 N/5mm, or 3 to 7 N/5mm. If the hardness of the peach is less than the above range, the softening of the peach progresses excessively and there is a high possibility of spoilage, and the taste and aroma may deteriorate. Conversely, if it exceeds the above range, the content of water-soluble pectin in the peach may be low, and it may be difficult to sufficiently ripen the peach when producing peach syrup. The cell wall of the peach fruit is composed of pectin, cellulose, etc. In particular, as the peach softens, the total pectin content and insoluble pectin decrease, and the water-soluble pectin increases. This softening process and changes in pectin content are related to the hardness of peaches. In other words, as softening progresses, the pectin that makes up the cell wall changes into water-soluble pectin, which ultimately lowers the hardness of the peach. On the other hand, during ripening (when making peach syrup), a high content of sugar is mixed and the enzyme is killed, so it is difficult to further increase water-soluble pectin by enzyme reaction. Therefore, in the present invention, peaches were manufactured using peaches before spoilage and with low hardness to contain as much water-soluble pectin as possible. Meanwhile, water-soluble pectin is easily dissolved in the ripening liquid and extracted together during the production of peach syrup, while insoluble pectin is likely to remain in the pulp.

Water-soluble pectin is used as a natural thickener and coagulant used in making jam, so it has a stable molecular structure. In addition, in the pectin molecular structure, the carboxyl group (-COOH) and hydroxyl group (-OH) are hydrophilic, and the carbon chain is lipophilic, so they can play a role in mediating water and oil. In other words, water-soluble pectin can be used as a natural surfactant that converts oil in water into micelles. Accordingly, the oil and moisture contained in the broth, soybean paste, minced meat particles, and peach syrup in the mixed sauce composition are mixed or adsorbed by water-soluble pectin, thereby preventing separation of the soybean paste sauce layer and oil and moisture layers and deteriorating the sauce. and corruption can be suppressed.

The sugars are used to add sweetness to the peach juice, extract peach-containing ingredients and moisture through osmotic pressure, and at the same time inhibit the enzymatic reaction (spoilage) of the peach. For example, the sugars may be sugars such as brown sugar, white sugar, brown sugar, berry sugar, powdered sugar, lo sugar, and brown sugar, and aspartame, xylitol, honey, fructose, saccharin, etc. may be used as sugar substitutes. .

Although the broth is not the main ingredient, it can improve the mixing properties by adding flavor to the soybean paste sauce composition and lowering the viscosity. In addition, it prevents minced meat particles and soybean paste from sticking to or burning on the surface of the heating container during heating and cooking, and allows each ingredient to be uniformly stirred and mixed. The broth refers to broth made by boiling meat, and generally, various ingredients such as meat, poultry, fish and shellfish, vegetables, seaweed, and mushrooms can be used. The broth contains significant protein and fat components and may contain more than 95% by weight of moisture.

The peach fruit and vegetable broth can be prepared by mixing at a volume ratio of 1:0.5 to 1:1.5, for example, 1:0.7 to 1:1.3 or 1:0.9 to 1:1.1, followed by stirring and heating. If the peach syrup content is low, layer separation between the moisture and oil and the sauce layer may occur during long-term storage. Conversely, if the broth content is small, the sweetness and sourness expressed in the peach syrup may be too strong, and uniform stirring and mixing of each component of the sauce composition may be difficult.

The soybean paste sauce composition may include 5 to 20 parts by weight of peach syrup, 5 to 20 parts by weight of broth, and 5 to 20 parts by weight of minced meat particles, based on 100 parts by weight of soybean paste, and specifically, based on 100 parts by weight of soybean paste. , 5 to 15 parts by weight of peach syrup, 5 to 15 parts by weight of broth, and 5 to 15 parts by weight of minced meat particles.

Meanwhile, the soybean paste sauce composition of the present invention may further include red pepper paste depending on the consumer's preference. Here, the soybean paste and red pepper paste may be mixed at a weight ratio of 1:0.05 to 1:0.4, a weight ratio of 1:0.1 to 1:0.4, and a weight ratio of 1:0.1 to 1:0.3, and the contents of other compositions in the sauce composition are soybean paste and red pepper paste. It may be included in an amount equivalent to 100 parts by weight.

The soybean paste sauce composition may satisfy the following relational equation 1.

[Relation 1] (C ₂ -C ₁ )/C ₁ (%) ≤ 5

In equation 1, C ₁ is the moisture content (% by weight) after 1 day of storage at 0 to 10°C in a sealed state in a dried glass bottle of the soybean paste sauce composition, and C ₂ is the moisture content (% by weight) after 30 days of storage. )am.

The moisture content is, for example, the average value of randomly extracting an area of about 1 to 2 cm in the thickness direction from the upper area of the soybean paste sauce composition, that is, the surface where the source surface contacts the air when opening the glass bottle, and measuring it three times using a moisture meter. It may be, but the present invention is not limited thereto.

In equation 1, 0.1 ≤ (C ₂ -C ₁ )/C ₁ (%) ≤ 5, 1 ≤ (C ₂ -C ₁ )/C ₁ (%) ≤ 5, 1 ≤ (C ₂ -C ₁ ) /C ₁ (%) ≤ 3, 1 ≤ (C ₂ -C ₁ )/C ₁ (%) ≤ 2 or 3 ≤ (C ₂ -C ₁ )/C ₁ (%) ≤ 5. Accordingly, when soybean paste sauce is stored for a long period of time, it is possible to prevent spoilage and deterioration by suppressing the separation of moisture and oil and the sauce layer.

Another embodiment of the present invention provides a method for producing the soybean paste sauce composition. The manufacturing method includes a) peach syrup manufacturing step of mixing peach flesh and sugars and maturing them in an airtight container at 10 to 35°C for 5 to 30 days; b) Minced meat particle maturation step of mixing minced meat particles and seasoning sauce and maturing them in an airtight container at 0~15°C for 1~20 days; c) a first heat treatment step of placing the aged minced meat particles in a heating container and stirring and heating for 1 to 30 minutes; d) a second heat treatment step of putting soybean paste into the heating container and stirring and heating for 5 to 60 minutes; and e) a third heat treatment step of adding the peach juice and broth aged in step a) to the heating container and stirring and heating for 1 to 60 minutes.

a) The peach syrup manufacturing stage is to prevent deterioration and rot of the fruit and to obtain aged peach extract. Peach pulp and sugars are mixed and sealed at 10~35℃, 10~25℃, 10~20℃ or room temperature. It may be aged in the container for 5 to 30 days, 5 to 25 days, 5 to 21 days, or 7 to 21 days. Meanwhile, the ripeness of the manufactured peach syrup can be judged by directly judging the color, taste, and clarity.

The peach flesh may be prepared by washing and drying the peach, removing the skin and/or seeds of the dried peach, and crushing the obtained peach flesh (crush, mash). Through a drying process after washing, surface impurities can be removed and the increase in moisture content due to washing can be suppressed. If the peel and/or seeds are not removed, it may have a strong bitter taste and the green color may not be clear, so it may not look good. When peach flesh is crushed and ripened with sugar, well-ripened peach extract can be obtained, and the maturation time (production time) can be reduced by uniform mixing. On the other hand, if peaches are pulverized using a blender, the dietary fiber and nutrients may be destroyed, which may be undesirable.

It is preferable to use a vacuum sealed container as the sealed container. Vacuum sealed containers include, for example, commercialized vacuum jar products, which maintain a vacuum state by expelling all air inside the container. By killing internal microorganisms, they can prevent food spoilage and delay the fermentation rate. These vacuum-sealed containers are considered to be optimal ripening containers for peaches that soften easily and thus have low storage properties and are prone to deterioration/rot. Meanwhile, the sealed container can be used after internal disinfection and drying to further reduce the moisture content of the contents.

b) The minced meat particle maturation step can be said to be a general seasoning maturation method for minced meat. Specifically, this is the step of mixing minced meat particles and seasoning sauce and maturing them in an airtight container at 0 to 15°C or 0 to 10°C for 1 to 20 days or 1 to 5 days.

The minced meat is as described above. The seasoning sauce is generally used to season and age minced meat, and may further include at least one selected from the group consisting of cooking wine, soy sauce, pepper, red wine, minced garlic, and ginger. In addition, if necessary, additives commonly used to improve flavor, aroma, taste, and storage may be further included.

The sealed container may be the same as the sealed container used in step a), and the present invention is not limited thereto.

c) The first heat treatment step is a step of putting the aged minced meat particles in a heating container and stirring and heating for 1 to 30 minutes. Specifically, oil is applied uniformly and without missing areas to the inner surface of the heating container, and aged minced meat particles are placed in a container heated to a certain temperature, then stirred and heated over medium heat for 1 to 30 minutes or 1 to 10 minutes. It may be. As a result, seasoned minced meat particles can be roasted evenly throughout and without burning the surface.

Meanwhile, the aged minced meat particles are used before, during and/or after the first heat treatment step, preferably before the first heat treatment step, and the average particle size of the minced meat particles included in the final soybean paste sauce composition is within the numerical range of the present invention. It may have been processed to satisfy. The above treatment method can be applied, for example, by using two or more sieves having different mesh sizes to remove fine particles and coarse particles from the minced meat particles and then using intermediate particles.

Meanwhile, terms such as low heat, medium heat, and high heat are terms that indicate the intensity of the fire, and can be judged by the height of the fire from the bottom of the heating container. For example, low heat means that the height of the fire is below the bottom of the heating container. In this case, medium heat may mean that the height of the fire is located at the bottom of the heating container, and high heat may mean that the fire entirely covers the bottom of the pan. Additionally, in the case of an electric range (induction) rather than a gas range, the heating intensity corresponding to the high, medium, and low heat of the gas range described above can be applied.

d) The second heat treatment step can be said to be a general stir-fried soybean paste manufacturing method, and involves putting soybean paste into the heating container and stirring and heating for 5 to 60 minutes. Specifically, in step c), the first heat-treated (seasoned and aged) minced meat particles and soybean paste may be placed in a heating container and stirred and heated over low heat for 5 to 60 minutes, 20 to 35 minutes, or 25 to 30 minutes. there is. As a result, a certain amount of the internal juice of the minced meat particles seeps out into the soybean paste, and the soybean paste is absorbed into the meat particles, thereby producing a sauce composition with uniform mixing and taste as a whole. In addition, continuous stirring during the second heat treatment prevents the soybean paste and minced meat particles from sticking to or burning on the surface of the heating container and enables uniform heating and mixing. In addition, heating over low heat has the purpose of removing a certain amount of moisture contained in soybean paste and preventing moisture from entering the atmosphere.

At this time, the soybean paste and minced meat particles may be included in a weight ratio of 1:0.05 to 1:0.15, for example, 1:0.05 to 1:0.13, 1:0.05 to 1:0.11, or 1:0.08 to 1:0.11. there is. If it is outside the above range, the taste and texture may deteriorate, or the meat content may become too high, eliminating the original purpose of the bibim sauce and deteriorating the mixing properties.

e) The third heat treatment step is to prepare a peach-containing soybean paste sauce composition. The peach juice and broth aged in step a) are added to the heating container and stirred and heated for 1 to 60 minutes. Specifically, the aged peach juice and broth may be placed in a heating container that underwent the second heat treatment in step d) above, stirred and heated over low heat for 1 to 60 minutes, 1 to 30 minutes, 10 to 25 minutes, or 15 to 20 minutes. there is. Uniform heating and mixing may be possible. In addition, heating over low heat has the purpose of removing a certain amount of moisture contained in soybean paste, broth, and peach syrup, and to prevent moisture from entering the atmosphere.

At this time, the peach fruit and vegetable broth can be prepared by mixing at a volume ratio of 1:0.5 to 1:1.5, for example, 1:0.7 to 1:1.3 or 1:0.9 to 1:1.1, followed by stirring and heating. If the peach syrup content is low, layer separation between the moisture and oil and the sauce layer may occur during long-term storage. Conversely, if the broth content is small, the sweetness and sourness expressed in the peach syrup may be too strong, and uniform stirring and mixing of each component of the sauce composition may be difficult. Additionally, the mixing properties of the prepared soybean paste sauce can be improved by adding broth and peach syrup.

Hereinafter, the present invention will be described in detail through examples. However, these are intended to illustrate the present invention in more detail, and the scope of the present invention is not limited to the following examples.

Example

(Example 1)

85 g of brown sugar was added to 100 g of peach (hardness: 5.5 ± 0.1 N/5 mm) flesh and aged in a sealed vacuum jar with a dry interior (Product name: Ijen Red Clay Vacuum Jar, Manufacturer: Nauri) for 3 weeks at room temperature. . Afterwards, the prepared peach syrup was filtered through a strainer to remove solid content, and then clear peach syrup was obtained.

Add 2 spoons of cooking wine, 1 spoon of minced garlic, 1 spoon of ginger, 3 spoons of soy sauce, 2g of pepper, and 1 spoon of red wine to 300g of minced beef and stir to make a vacuum crock pot with a dried interior (Product name: Ijen Red Clay Vacuum Jar, Manufacturer: Nauri) ) to prepare seasoned aged ground beef by maturing it in a sealed state and refrigerating it at 0-10°C for about 3 days.

After applying grape seed oil evenly inside the heating container, 1 bunch of green onions and 3 spoons of minced garlic were added and heated to complete the green onion oil. Seasoned marinated beef was placed inside a heating container containing green onion oil and stir-fried over medium heat for 5 minutes while continuously stirring. Fine and macro particles were removed from the cooked ground beef using two sieves with different mesh sizes, and ground beef particles with a medium particle size were obtained.

Afterwards, 300 g of medium-sized beef meat and 3 kg of soybean paste were placed in a heating container, the heat was changed to low, and the heating container was heated for 25 to 30 minutes while continuously stirring to maintain the internal temperature of the heating container at 70 to 80°C.

Afterwards, 200 ml of prepared peach syrup, 200 ml of kelp broth, and sesame seeds were additionally added to the heating container and heated over low heat for 15 to 20 minutes while continuously stirring. The prepared peach soybean paste sauce had a salted fish color.

The prepared peach soybean paste sauce was cooled at room temperature until the internal temperature reached 20-25°C to remove some of the surface/interior moisture. Afterwards, the peach soybean paste sauce was placed in a dried glass container, sealed, and refrigerated (0 to 10°C) for 5 days to complete.

Evaluation example

Evaluation Example 1: Evaluation of moisture content according to change in storage time

(Examples 2-1 to 2-3 and Comparative Examples 1-1 to 1-3)

In Example 1, 300 g of ground beef particles filtered through a sieve were used (Example 2-1), and 300 g of ground beef particles filtered through a sieve were used (Comparative Examples 1-2 and 1-3). Fine, medium, and coarse particles were obtained without sieving. Except for using 300 g of light beef particles containing all particles (Example 2-3, Comparative Example 1-1) and 300 g of light beef particles containing a certain amount of fine particles in the middle particles (Example 2-2). Then, a soybean paste sauce composition was prepared in the same manner as in Example 1.

(Assessment Methods)

The moisture content was measured for the soybean paste sauce compositions prepared in Example 1, Examples 2-1 to 2-3, and Comparative Examples 1-1 to 1-3, and the change in moisture content is shown in Table 1 below.

The moisture content was measured three times each using a moisture meter after randomly extracting an area of about 1 to 2 cm in the thickness direction from the surface where the source surface contacts the air when opening the glass bottle on the 1st and 30th days of storage. The average value was calculated.

Average particle size of minced beef particles (mm) Mixed sauce (soybean paste) moisture content (wt%) Day 1 (C ₁ ) Day 30 (C ₂ ) (C ₂ -C ₁ )/C ₁ (%) Example 1 5 55.1±1.0 56.1±0.2 1.6 Example 2-1 One 53.5±0.2 52.5±0.7 -1.9 Example 2-2 3 56.1±0.4 56.5±0.1 0.7 Example 2-3 7 55.9±0.5 57.8±0.5 3.4 Comparative Example 1-1 9 54±0.2 58.6±0.2 8.5 Comparative Example 1-2 12 56.1±0.2 60.1±0.1 7.1 Comparative Example 1-3 15 56.9±1.0 62.5±0.5 9.8

(In Table 1, the moisture content shows the average value after each measurement was repeated three times.)

Referring to Table 1, the moisture content (in soybean paste) on the first day after preparing the mixed sauce was measured to be 54 ± 0.2 to 569 ± 1.0, with Example 2-1 being the lowest and Comparative Example 1-2 being the highest. As the average particle size of minced beef particles increased, moisture content tended to increase. As the storage period increased to 30 days after manufacture, the moisture content showed an overall tendency to increase, but in the example, the increase was not large, less than 5% compared to the first day of storage. On the other hand, the moisture content of the mixed sauces of Comparative Examples 1-1 to 1-3 increased by about 7 to 10% compared to the first day of storage, and water slightly seeped out, causing separation from the source layer. On the other hand, Example 2-1 had the lowest moisture content among the evaluation subjects, and the moisture content tended to decrease as the storage period increased. This is analyzed to mean that when the average particle size of minced beef particles is below a certain range, the specific surface area increases and moisture in the sauce is absorbed. This is good for long-term storage of the sauce, but the viscosity may become too high and the mixing properties may not be good.

Evaluation Example 2: Peach juice characteristics and mixed sauce sensory evaluation according to pretreatment stage (peach hardness, drying conditions, removal of seeds and skin) and ripening stage

(Examples 3-1 to 3-7)

A soybean paste sauce composition was prepared in the same manner as in Example 1, except that peach hardness, drying conditions, pretreatment conditions, etc. were changed as shown in Table 2 below.

(Assessment Methods)

* Measurement of peach hardness

The hardness of peaches was measured using a texture analyzer. Hardness was measured using a plunger with a diameter of 5 mm, and the analysis conditions were pre test speed: 2.0 mm/sec, test speed: 1.0 mm/sec, post test speed: 2.0 mm/sec, strain: 20%, at the equator of the peach. After removing 2 mm of the pericarp, five parts were measured. The maximum and minimum values among the measured values were removed, and the average of the remaining three values was calculated and shown in Table 2 below.

* Sensory evaluation

For the sensory evaluation, 30 people were randomly selected to consume soybean paste sauce that had been aged for one week, and were asked to mark a score that well reflected the degree of sauce sensitivity on a sensory test sheet. The items of sensory preference were evaluated for taste, texture, appearance, scent, and overall preference using a 5-point preference scale (1 = very bad, 3 = average, 5 = very good), and the results are shown in Table 2 below. shown in

Preprocessing steps Ripening stage sauce peach hardness
(N/5mm) Dry state after washing with water Seeds, peel removed degree of grinding Peaches: Sugar (weight ratio) Sensory evaluation Example 1 5.5±0.1 (squiggly) Room temperature drying Seeds, peel removed mash 1:0.8 4.6 Example 3-1 1.3±0.2 Room temperature drying Seeds, peel removed mash 1:0.8 4.0 Example 3-2 21.5±0.9 (clack) Room temperature drying Seeds, peel removed mash 1:0.8 3.5 Example 4-1 5.5±0.1 hot air dry Seeds, peel removed mash 1:0.8 4.7 Example 4-2 5.5±0.1 no drying Seeds, peel removed mash 1:0.8 3.6 Example 5-1 5.5±0.1 Room temperature drying Includes seeds and peel mash 1:0.8 3.1 Example 5-2 5.5±0.1 Room temperature drying Seeds removed, peel included mash 1:0.8 3.5 Example 6-1 5.5±0.1 Room temperature drying Seeds, peel removed Dice 1:0.8 3.5 Example 6-2 5.5±0.1 Room temperature drying Seeds, peel removed mixer grinding 1:0.8 3.4 Example 7-1 5.5±0.1 Room temperature drying Seeds, peel removed mash 1:2.0 3.4 Example 7-2 5.5±0.1 Room temperature drying Seeds, peel removed mash 1:0.3 2.5

(In Table 2, the “mash” level of grinding refers to the worker crushing the peaches by hand and manufacturing them into a crush or mash form, the diced peaches are manufactured into a square shape, and the mixer crush refers to the peaches being crushed with a blender, etc. It means manufactured from small granules or juice.)

Referring to Table 2, it was confirmed that when peaches with high hardness were used or when peaches were diced, the ripening progress was very slow. As a result of the evaluation, after the same maturation period (21 days), the color and texture of the fermented liquid were visually checked, and it was confirmed that sufficient maturation did not proceed. In particular, the taste and aroma of the mixed sauce did not meet the taste and aroma of Example 1, satisfying the evaluator's preference. I couldn't do it. On the other hand, when peaches are completely pulverized with a blender and then ripened, it is analyzed that the dietary fiber and functional nutrients in the fruit are destroyed, affecting the ripening process, and the results of the sensory evaluation confirm that the taste and aroma of the prepared mixed sauce are not good. (see Example 3-1, Example 3-2, Example 6-1, and Example 6-2 in Table 2).

In addition, if the drying process was not performed after washing the peaches with water, foam was generated during the ripening process due to excessive moisture on the surface and inside of the peaches, some decay occurred, resulting in an unpleasant scent, and ripening did not proceed sufficiently. In addition, when drying was performed by hot air drying, no particular difference was observed compared to drying at room temperature (see Example 4-1 and Example 4-2 in Table 2).

In addition, when peaches were ripened without removing the peel or seeds in the pretreatment stage, the ripened concentrate had a bitter taste and was not clear in color, which did not look good. The sensory evaluation of the prepared mixed sauce also received relatively low scores (see Example 5-1 and Example 5-2 in Table 2).

On the other hand, if the sugar ratio is outside the desirable range during the ripening stage, proper ripening does not proceed and some spoilage occurs (foaming in the ripening liquid), or the sweetness is so strong that the taste and aroma of the peach cannot be fully detected (Table 2 (see Example 7-1 and Example 7-2).

Evaluation Example 3: Sensory evaluation of bibim sauce according to average particle size of minced beef particles, minced beef content ratio, and broth:peach syrup mixture volume ratio

(Examples 2-1 to 2-3 and Comparative Examples 1-1 to 1-2)

A soybean paste sauce composition was prepared in the same manner as in Example 1, except that the minced beef particles shown in Table 3 below were used.

(Examples 8-1 to 8-3)

A soybean paste sauce composition was prepared in the same manner as in Example 1, except that the total amount (weight) of ground beef and soybean paste was the same, but the weight ratio shown in Table 3 below was used.

(Assessment Methods)

* Sensory evaluation

Sensory evaluation was performed in the same manner as Evaluation Example 2, and the results are shown in Table 3 below.

ground beef particles
Average particle size (mm) Soybean paste: Light beef
(weight ratio) Broth: Peach ripening liquid
(volume ratio) Sensory evaluation Example 1 5 1:0.1 1:1 4.7 Example 2-1 One 1:0.1 1:1 3.9 Example 2-2 3 1:0.1 1:1 4.4 Example 2-3 7 1:0.1 1:1 4.5 Comparative Example 1-1 12 1:0.1 1:1 2.1 Comparative Example 1-2 15 1:0.1 1:1 2.3 Example 8-1 5 1:0.05 1:1 4.0 Example 8-2 5 1:0.15 1:1 4.5 Example 8-3 5 1:0.3 1:1 3.5

Referring to Table 3, when the average particle size of the minced beef particles was within a desirable range, appropriate meat juice was retained in the minced beef particles and the soybean paste was well penetrated to achieve a uniform taste and texture. In addition, minced beef particles sufficiently coated with soybean paste suppressed the leakage of meat juice, maintaining a uniform taste and texture even during long-term storage, and dramatically extending the shelf life. On the other hand, it was analyzed that if the above range is exceeded, the soybean paste sauce does not sufficiently penetrate into the ground beef particles, and the juice within the particles continues to leak out during the storage process, causing layer separation and reducing the uniform taste and texture of the sauce. On the other hand, if the average particle size of ground beef particles is too low, all the juice is lost during the cooking process, the texture is not good, and it is analyzed to be finely divided. In addition, there was an opinion that it may be somewhat difficult to use for mixing because it increases the viscosity of the sauce, such as excessive absorption of moisture in the soybean paste (Example 1, Examples 2-1 to 2-3, and Comparative Example 1 in Table 3) -1 to 1-2).

In addition, there were opinions that if the weight of ground beef compared to soybean paste was outside the desirable range, the taste and texture would deteriorate, or the meat content would become too high, making it somewhat difficult to use for mixing purposes (Examples 8-1 to 8 in Table 3) -3).

Claims (5)

minced meat particles; soybean paste; peach syrup; and a soybean paste sauce composition comprising broth, wherein the minced meat particles have an average particle size of 1 to 8 mm. According to paragraph 1,
The peach syrup is made by mixing peaches and sugars at a weight ratio of 1:0.5 to 1:1.2 and then aging them.
A soybean paste sauce composition wherein the peach has a hardness of 1 to 10 N/5mm. According to paragraph 1,
The soybean paste and minced meat particles are included in a weight ratio of 1:0.05 to 1:0.15,
A soybean paste sauce composition prepared by mixing the peach and fruit broth at a volume ratio of 1:0.5 to 1:1.5 and then stirring and heating. According to paragraph 1,
A soybean paste sauce composition, characterized in that it satisfies the following relational expression 1:
[Relational Expression 1]
(C ₂ -C ₁ )/C ₁ (%) ≤ 5
In equation 1, C ₁ is the moisture content (% by weight) after 1 day of storage at 0 to 10°C in a sealed state in a dried glass bottle of the soybean paste sauce composition, and C ₂ is the moisture content (% by weight) after 30 days of storage. )am. a) Peach syrup manufacturing step of mixing peach pulp and sugars and maturing them in an airtight container at 10 to 35°C for 5 to 30 days;
b) Minced meat particle maturation step of mixing minced meat particles and seasoning sauce and maturing them in an airtight container at 0~15°C for 1~20 days;
c) a first heat treatment step of placing the aged minced meat particles in a heating container and stirring and heating for 1 to 30 minutes;
d) a second heat treatment step of putting soybean paste into the heating container and stirring and heating for 5 to 60 minutes; and
e) A method for producing a soybean paste sauce composition, comprising a third heat treatment step of adding the peach juice and broth aged in step a) to the heating container and stirring and heating for 1 to 60 minutes.