KR20250089238A - Mara Rose Kimchi-Stew and its preparation method - Google Patents

Abstract

The present invention relates to a Mala Rose Kimchi Jjim and a method for preparing the same. More specifically, the present invention relates to a Mala Rose Kimchi Jjim and a method for preparing the same, wherein the pork's odor and offal are eliminated, various flavors are provided, and nutritional content and palatability are improved.

Description

Mara Rose Kimchi Stew and its Preparation Method

The present invention relates to a Mala Rose Kimchi Jjim and a method for preparing the same. More specifically, the present invention relates to a Mala Rose Kimchi Jjim and a method for preparing the same, wherein the pork's odor and offal are eliminated, various flavors are provided, and nutritional content and palatability are improved.

In general, kimchi is a traditional Korean fermented food with a unique flavor created by adding salted seafood and seasonings to vegetables. It is expected to be a functional food with antioxidant, anti-obesity, anti-cancer, and anti-inflammatory effects due to its rich nutritional content and lactic acid bacteria contained in various ingredients.

Most dishes using kimchi use kimchi that has been fermented to a certain degree and has a certain texture and acidity, and the texture and acidity of the kimchi are important factors that determine the taste and quality of the dish.

Recently, as consumer preferences have diversified and the trend toward preferring healthy foods has increased, fermented kimchi, called muk-eun-ji, and dishes made with it, such as steamed dishes, soups, and stir-fries, are being utilized, and consumer demand for these is also increasing.

However, kimchi is lacking in nutrients that are beneficial to the human body, such as protein and calcium, so you need to eat other foods separately to get these nutrients.

Meanwhile, Westernization and diversification of diets are leading to a daily increase in meat consumption, with beef and pork accounting for a significant portion. While these meats are rich in beneficial nutrients, such as protein, that are often absent or lacking in kimchi, excessive consumption can lead to obesity.

From that perspective, kimchi stew, which is a dish made by adding beef, pork, chicken, mackerel, etc. to ripe kimchi and steaming it with seasoning, is a nutritionally excellent food.

Kimchi stew is a nutritionally superior dish that combines nutritionally superior kimchi with protein-rich pork, without compromising the quality of the kimchi, which has a crunchy texture, or the tender, non-tough texture of the meat.

However, since kimchi stew or fermented soybeans are traditional foods, most of them have a limited range of flavors, and various seasonings must be added to remove the pork's odor.

Therefore, there is an urgent need for research on kimchi-related foods, such as kimchi stew, that are nutritionally superior when combined with pork, and can improve physiological activities such as increasing the body's resistance and suppressing inflammation, as well as problems associated with meat consumption such as increased obesity and decreased blood circulation, and can control off-flavors such as pork odor and gamey smell.

As the background technology of this invention, Korean Patent Publication No. 10-2017-0140472 describes a method for making kimchi stew and kimchi stew.

The purpose of the present invention is to provide kimchi stew that can remove the off-flavors such as the gamey smell and off-flavor of pork, and enhance the savory taste by making the pork tender.

Another object of the present invention is to provide kimchi stew that can be enjoyed with various flavors and improve palatability.

Another object of the present invention is to provide a method for producing kimchi stew, which can efficiently produce kimchi stew by removing off-flavors such as pork odor and off-flavor, and by softening the texture of pork and enhancing its savory taste.

Another object of the present invention is to provide a method for producing kimchi stew that can provide a variety of flavors and improve palatability.

Other objects and advantages of the present invention will become more apparent from the detailed description of the invention, claims, and drawings below.

According to one aspect, a Mala Rose Kimchi Jjim is provided, which includes kimchi jjim sauce; pork; aged kimchi; and Mala Rose sauce.

According to one embodiment, the kimchi stew sauce may be suitable for improving preference by including, based on 100 parts by weight of the kimchi stew sauce, 0.5 to 5 parts by weight of hondashi; 0.5 to 5 parts by weight of beef dashi; 0.5 to 5 parts by weight of bone powder; 0.1 to 1.0 parts by weight of MSG; 0.01 to 0.15 parts by weight of pepper; 25 to 30 parts by weight of fine red pepper powder; 2 to 6 parts by weight of seasoned salt; 0.5 to 1.5 parts by weight of sesame oil; 0.5 to 1.5 parts by weight of cooking oil; 2 to 6 parts by weight of soup soy sauce; 10 to 15 parts by weight of mirin; 30 to 35 parts by weight of water; and 5 to 10 parts by weight of corn syrup.

According to one embodiment, for 100 parts by weight of the Mara Rose sauce, it may be suitable to improve palatability to include 3 to 9 parts by weight of rose powder; 10 to 15 parts by weight of Mara sauce; 20 to 30 parts by weight of water; 20 to 30 parts by weight of milk; and 20 to 30 parts by weight of whipping cream.

According to another aspect, a method for producing mala rose kimchi stew is provided, comprising: i) a step of producing kimchi stew sauce; ii) a step of preparing pork; iii) a step of preparing aged kimchi; iv) a step of mixing kimchi stew sauce, aged kimchi, pork, and water, and heating them; v) a step of producing mala rose sauce; and vi) a step of mixing the produced mala rose sauce.

According to one embodiment, a method for producing Mala Rose kimchi stew is provided, characterized in that the step of mixing iv) kimchi stew sauce, aged kimchi, pork, and water and heating the mixture alternately at 180°C to 230°C and 90°C to 130°C for 9 to 13 minutes, the step of preparing the v) Mala Rose sauce is characterized in that the step of preparing the v) Mala Rose sauce is characterized in that the step of mixing the rosé powder, mala sauce, water, milk, and whipping cream is characterized in that the step of heating the mixture at 90°C to 130°C for 3 to 5 minutes, and the step of mixing the vi) Mala Rose sauce is characterized in that the mixing is performed for 40 seconds to 1 minute.

According to one embodiment, the kimchi stew of the present invention can remove off-flavors such as pork odor and gamey smell by including kimchi stew sauce and mala rose sauce, and can improve the savory taste by tenderizing the meat texture of the pork.

According to one embodiment, the kimchi stew of the present invention can provide a variety of flavors and improve preference by including a mala rose sauce that is a mixture of mala and rose sauce.

According to one embodiment, the method for producing kimchi stew of the present invention can efficiently produce kimchi stew by removing off-flavors such as pork odor and off-flavor through a heating process while controlling the intensity of the fire, and by softening the texture of the pork and enhancing its savory taste.

According to one embodiment, the method for producing kimchi stew of the present invention includes a step of mixing mala rose sauce, which is a mixture of mala and rose sauce, thereby providing a method for producing mala rose kimchi stew that allows for a variety of flavors to be felt and improves preference.

Figure 1 is a flow chart schematically showing a method for manufacturing Mara Rose Kimchi Jjim according to one embodiment of the present invention.

The objects, advantages and features of the present invention will become more apparent from the following detailed description and examples in conjunction with the attached tables and drawings.

Prior to this, the terms and words used in this specification and claims should not be interpreted and evaluated based on their ordinary and dictionary meanings, but should be interpreted with meanings and concepts that are consistent with the technical idea of the present disclosure based on the principle that the inventor can appropriately define the concept of the term to explain his or her own invention in the best way.

The terminology used herein is for the purpose of describing specific embodiments only and is not intended to limit the present disclosure. Singular expressions include plural expressions unless the context clearly dictates otherwise.

In this specification, terms such as “include” or “have” are intended to specify the presence of a feature, number, step, operation, component, part or combination thereof described in the specification, but should be understood not to exclude in advance the possibility of the presence or addition of one or more other features, numbers, steps, operations, components, parts or combinations thereof.

In this specification, when a part is said to "include" a certain component, this does not mean that it excludes other components, but rather that it may include other components, unless specifically stated otherwise.

Hereinafter, the present invention will be described in more detail in the following examples. However, the scope of the present invention is not limited to the following examples, but includes modifications of technical concepts equivalent thereto.

According to one aspect, a Mala Rose Kimchi Jjim is provided, which includes kimchi jjim sauce; pork; aged kimchi; and Mala Rose sauce.

The above kimchi stew sauce contains hondashi, beef dashi, bone powder, MSG, pepper, fine red pepper powder, seasoned salt, sesame oil, cooking oil, soup soy sauce, mirin, water, and corn syrup. The mixed sauce can be divided into predetermined units (approximately 40g) and aged for 30 days or more in a freezer at a temperature below -18℃. This aging process helps remove any harsh flavor.

Although not limited to this, the above aged kimchi is suitable because it can improve the texture of meat along with the unique flavor of kimchi by salting various vegetables or mixing them with salted seafood and appropriate seasonings and then fermenting and maturing them.

Although not limited thereto, the pork may be pork neck, shoulder, sirloin, tenderloin, pork belly, brisket, leg, neck, rump, or shoulder, and pork neck or pork belly may be more suitable for improving the texture of kimchi stew.

Mala (麻辣) is a spice frequently used in Sichuan cuisine, and is an ingredient used to prevent food from spoiling due to the extreme temperature differences and humid climate. Furthermore, mala is a combination of 'ma (麻),' which means anesthesia or paralysis, and 'la (辣),' which means spicy. As the name suggests, it is characterized by a spicy and stimulating taste that can literally numb your mouth when you eat it. This mala contains dried chili peppers, Sichuan peppercorns, pepper, cloves, and star anise.

In line with the recent trend of dining out with a passion for spicy flavors, the number of restaurants offering dishes featuring mala, a spicy yet addictive spice, is on the rise. Representative dishes featuring mala include mala tang, mala xiang guo, and mala long xia. However, kimchi stew with mala has remained largely unknown.

The mala sauce in the above mala rose sauce is a sauce with a "cool" and "spicy" taste, and is characterized by a spicy and stimulating taste that will make your mouth numb when you eat it. This mala contains dried chili peppers, Sichuan peppercorns, pepper, cloves, and star anise.

Although not limited thereto, the above mala sauce may be a commercially available mala tang sauce or mala xiangguo sauce product.

The rose sauce in the above Mara Rosé sauce is a mixture of tomato sauce, cream, and milk, and has a spicy yet soft taste.

According to one embodiment, kimchi stew can be made by including a mala rose sauce that is a mixture of mala and rose sauce, thereby providing a variety of flavors and improving palatability.

According to one embodiment, the kimchi stew sauce comprises, based on 100 parts by weight of the kimchi stew sauce, 0.5 to 5 parts by weight of Hondashi; 0.5 to 5 parts by weight of beef dashi; 0.5 to 5 parts by weight of bone powder; 0.1 to 1.0 parts by weight of MSG; 0.01 to 0.15 parts by weight of pepper; 25 to 30 parts by weight of fine red pepper powder; 2 to 6 parts by weight of seasoned salt; 0.5 to 1.5 parts by weight of sesame oil; 0.5 to 1.5 parts by weight of cooking oil; 2 to 6 parts by weight of soup soy sauce; 10 to 15 parts by weight of Mirin; 30 to 35 parts by weight of water; and 5 to 10 parts by weight of corn syrup, which is effective in removing off-flavors such as pork odor and off-flavor, and may be suitable for improving palatability.

The above-mentioned Hondashi can impart the flavor of bonito flakes, thereby enhancing the flavor and umami of food. Including 0.5 to 5 parts by weight of Hondashi per 100 parts by weight of the kimchi stew sauce of the present invention may be suitable for enhancing the flavor and umami of food.

The above beef dashi can enhance the flavor of the Mala Rose Kimchi Jjim. Including 0.5 to 5 parts by weight of beef dashi per 100 parts by weight of the kimchi jjim sauce of the present invention may be suitable for controlling the flavor of the food and maximizing its savory taste.

The above bone powder is a powder form of bone extract concentrate, and has a rich and savory bone broth flavor. Including 0.5 to 5 parts by weight of bone powder per 100 parts by weight of the kimchi stew sauce of the present invention may be suitable for enhancing the flavor of the food.

The above MSG-based seasoning is suitable for enhancing the flavor of food when MSG is included in an amount of 0.1 to 1.0 parts by weight per 100 parts by weight of the kimchi stew sauce of the present invention. If MSG is included in an amount exceeding 1.0 parts by weight, the kimchi stew sauce may taste too greasy and fishy, and if it is included in an amount less than 0.1 parts by weight, it may be difficult to mix the kimchi stew sauce smoothly.

The above pepper can control the offal smell of pork added to kimchi stew and enhance its flavor. Including 0.01 to 0.15 parts by weight of pepper per 100 parts by weight of the kimchi stew sauce of the present invention may be suitable for enhancing the flavor of the food.

The above fine red pepper powder has an average particle size of 0.5 to 3 mm, and, compared to coarse red pepper powder, has the effect of adding a clean and sharp spicy flavor rather than a rough flavor. For 100 parts by weight of the kimchi stew sauce of the present invention, including 25 to 30 parts by weight of fine red pepper powder may be suitable for enhancing a clean and sharp spicy flavor in the dish.

The above-mentioned seasoned salt is refined salt with MSG added, and can enhance the savory flavor of food even in small amounts. Including 2 to 6 parts by weight of seasoned salt per 100 parts by weight of the kimchi stew sauce of the present invention may be suitable for enhancing the savory flavor, controlling salinity, and enhancing palatability of the food.

The sesame oil is preferably used in an amount of 0.5 to 1.5 parts by weight per 100 parts by weight of the kimchi stew sauce of the present invention to enhance the flavor of the food. If the sesame oil is used in an amount of less than 0.5 parts by weight, the nutty flavor of sesame oil may not be evident, and if it is used in an amount exceeding 1.5 parts by weight, the sesame oil may easily burn during cooking.

The edible oil is preferably included in an amount of 0.5 to 1.5 parts by weight per 100 parts by weight of the kimchi stew sauce of the present invention to enhance the flavor of the food. Although not limited thereto, the edible oil may be olive oil, sunflower oil, grapeseed oil, canola oil, soybean oil, or the like.

The above-mentioned soy sauce is included in an amount of 2 to 6 parts by weight per 100 parts by weight of the kimchi stew sauce of the present invention, so that the seasoning of the food is appropriate and it is suitable for enhancing the flavor.

The above-mentioned mirin is a 14% alcohol-containing cooking wine aged by mixing rice, alcohol, etc., and is suitable for removing the offal smell of pork and enhancing the flavor of food when included in an amount of 10 to 15 parts by weight per 100 parts by weight of the kimchi stew sauce of the present invention.

The above-mentioned corn syrup not only imparts sweetness to the kimchi stew sauce, but can also appropriately improve viscosity. Including 5 to 10 parts by weight of the corn syrup per 100 parts by weight of the kimchi stew sauce of the present invention may be suitable for enhancing the flavor of the food.

According to one embodiment, for 100 parts by weight of the above Mara Rose sauce, it may be suitable to improve the preference of kimchi stew by including 3 to 9 parts by weight of rose powder; 10 to 15 parts by weight of Mara sauce; 20 to 30 parts by weight of water; 20 to 30 parts by weight of milk; and 20 to 30 parts by weight of whipping cream.

The above-mentioned rose powder is a mixture of tomato sauce, cream, milk, etc., and is suitable for neutralizing the cool and spicy taste of the mara sauce when included in an amount of 3 to 9 parts by weight per 100 parts by weight of the mara rose sauce of the present invention.

The above-mentioned mala sauce is a sauce having a "cool taste" and a "spicy taste", and it may be suitable to include 10 to 15 parts by weight of the mala rose sauce of the present invention relative to 100 parts by weight of the rose powder, as it can exhibit a harmonious flavor with the rose powder.

Although not limited thereto, the milk may be selected from the group consisting of conventional milk or milk substitutes, such as raw milk, skimmed milk powder, whole milk powder, goat milk, and processed milk artificially prepared by mixing milk ingredients. Milk not only adds flavor but can also provide nutritional benefits and may also inhibit salt absorption.

The above milk may be suitable for improving the flavor of food when included in an amount of 20 to 30 parts by weight relative to 100 parts by weight of the Mara Rose sauce of the present invention. If it is included in an amount of less than 20 parts by weight, the flavor enhancement and nutritionally beneficial effects are minimal. If it is included in an amount of more than 30 parts by weight, the taste of the milk may become stronger or a fishy smell may occur.

The whipping cream is made by vigorously stirring high-fat cream with a whisk to emulsify it and introduce fine air bubbles into the cream. It is preferable to include 20 to 30 parts by weight of whipping cream based on 100 parts by weight of the Mara Rosé sauce of the present invention, as it can impart a soft sweetness and appropriate viscosity to the Mara Rosé sauce.

According to one embodiment, by including a mala rose sauce that is a mixture of mala and rose sauce, it is possible to remove the off-flavor characteristic of pork and provide mala rose kimchi stew that enhances the savory taste by tenderizing the meat texture.

Figure 1 is a flow chart schematically showing a method for manufacturing Mara Rose Kimchi Jjim according to one embodiment of the present invention.

Referring to FIG. 1, a method for producing mala rose kimchi stew is provided, including: i) a step of producing kimchi stew sauce; ii) a step of preparing pork (S1); iii) a step of preparing aged kimchi (S3); iv) a step of mixing kimchi stew sauce, aged kimchi, pork, and water, and heating them (S5); v) a step of producing mala rose sauce (S7); and vi) a step of mixing the produced mala rose sauce (S9).

In the above i) kimchi stew sauce manufacturing step (S1), the composition of the kimchi stew sauce is as follows.

The above kimchi stew sauce was prepared by mixing 0.5 to 5 parts by weight of hondashi; 0.5 to 5 parts by weight of beef dashi; 0.5 to 5 parts by weight of bone powder; 0.1 to 1.0 parts by weight of MSG; 0.01 to 0.15 parts by weight of pepper; 25 to 30 parts by weight of fine red pepper powder; 2 to 6 parts by weight of seasoned salt; 0.5 to 1.5 parts by weight of sesame oil; 0.5 to 1.5 parts by weight of cooking oil; 2 to 6 parts by weight of soup soy sauce; 10 to 15 parts by weight of mirin; 30 to 35 parts by weight of water; and 5 to 10 parts by weight of corn syrup, based on 100 parts by weight of the above kimchi stew sauce. The mixed sauce can be divided into predetermined units (about 40 g) and aged by freezing in a freezer at a temperature of -18℃ or lower for 30 days or more. This aging process can help remove any bitterness.

In the above ii) pork preparation step (S3), pork neck or pork belly was left in running water for 8 to 10 hours to bleed, then cut into a certain size, and blanched at 80 to 100°C to prepare pork for kimchi stew.

In the above iii) step of preparing aged kimchi (S5), cabbage was washed and sorted, the washed cabbage was left to dry for 2 to 3 hours to remove moisture, and then kimchi seasoning of red pepper powder, garlic, ginger, green onion, shredded radish, and sugar was added to the pickled cabbage and mixed well, and then aged at a low temperature of 1 to 4°C for 6 months or more to produce aged kimchi.

Although not limited thereto, the step (S7) of heating the iv) kimchi stew sauce, aged kimchi, pork, and water by alternating the heating temperature between 180°C and 230°C and between 90°C and 130°C for 9 to 13 minutes may be suitable for preventing the nutrients of the solid ingredients from being lost due to long-term heating, preventing aged kimchi from not maintaining its original shape, and preventing the crunchy texture from being significantly reduced when chewed by the eater.

According to one embodiment, a mala rose kimchi stew can be provided that maximizes the flavor and savory taste through the synergistic effect of kimchi stew sauce and mala rose sauce, and improves the flavor and preference by imparting a smoky taste through a process of alternately heating at 180°C to 230°C and 90°C to 130°C.

According to one embodiment, a process of heating while controlling the intensity of fire can efficiently produce kimchi stew that removes off-flavors such as pork odor and off-flavors, and enhances the savory taste by softening the texture of the pork.

Although not limited thereto, the step (S9) of manufacturing the above-mentioned v) Mara Rosé sauce may be most suitable for minimizing nutrient destruction and instilling a deep flavor by mixing the rose powder; Mara sauce; water; milk; and whipping cream and heating them at 90°C to 130°C for 3 to 5 minutes.

The step (S11) of mixing the above vi) Mara Rose sauce was performed by mixing the Mara Rose sauce prepared in v) into the mixture prepared in iv) to prepare Mara Rose kimchi stew. The mixing process may be most suitable for 40 seconds to 1 minute to ensure that the solid ingredients maintain their original shape and texture during the cooking process.

Although not limited thereto, for 100 parts by weight of the Mala Rose Kimchi Jjim, it may be suitable to remove the off-flavor of pork, allow various flavors to be felt, and improve preference by including 2 to 4 parts by weight of the kimchi jjim sauce, 3 to 5 parts by weight of the Mala Rose sauce, 10 to 12 parts by weight of pork, 21 to 23 parts by weight of aged kimchi, and 50 to 70 parts by weight of water, and it may be more suitable to include 3 parts by weight of the kimchi jjim sauce, 4 parts by weight of the Mala Rose sauce, 11 parts by weight of pork, 22 parts by weight of aged kimchi, and 60 parts by weight of water, for 100 parts by weight of the Mala Rose Kimchi Jjim.

According to one embodiment, a method for producing mala rose kimchi stew, which can provide various flavors and improve preference, can be provided by including a step of mixing mala rose sauce, which is a mixture of mala and rose sauce.

Example

Hereinafter, the present invention will be described in detail by way of examples. However, the following examples are merely illustrative of the present invention, and the content of the present invention is not limited to the following examples.

All of the following examples and comparative examples were conducted based on 1,340g of Mara Rose Kimchi Jjim.

Example 1. Preparation of Mara Rose Kimchi Stew

Example 1-1. Preparation of kimchi stew sauce

The above kimchi stew sauce was prepared by mixing 500 g of Hondashi; 500 g of beef dashi; 500 g of bone powder; 130 g of MSG; 20 g of pepper; 6,000 g of fine red pepper powder; 900 g of seasoned salt; 200 g of sesame oil; 200 g of cooking oil; 900 g of soup soy sauce; 3,000 g of mirin; 7,500 g of water; and 1,800 g of corn syrup. The mixed sauce is divided into predetermined units (approximately 40 g) and aged for 30 days or more in a freezer at a temperature of -18℃ or lower. This aging process can remove any harsh taste.

Example 1-2. Pork Preparation

Pork neck or pork belly is left in running water at 20℃ to 25℃ for 8 to 10 hours to bleed, and then cut into pieces measuring 1.5×1.5×2 cm2 in length×width×height ^. Cut into bite-size pieces. Blanch at 80°C to 100°C to prepare pork for kimchi stew.

Example 1-3. Preparation of aged kimchi

Cabbage was washed and sorted, and pickled in a brine container containing 9 to 10% brine for 20 to 24 hours. The pickled cabbage was then thoroughly washed in running water at least three times. The washed cabbage was dehydrated by leaving it to dry for 2 to 3 hours.

Kimchi seasoning of red pepper powder, garlic, ginger, green onion, radish, and sugar was added to pickled cabbage, mixed well, and then aged at a low temperature of 1 to 4 degrees Celsius for more than 6 months.

Example 1-4. Mixing and heating kimchi stew sauce, aged kimchi, pork, and water

40g of kimchi stew sauce, 300g of aged kimchi, 150g of pork, and 800mL of water were mixed and cooked alternately at 180℃ to 230℃ and 90℃ to 130℃ for 9 to 13 minutes. During heating, a ladle was used to stir the solid ingredients so that they would not burn or stick and would be heated evenly.

Example 1-5. Preparation of Mara Rose Sauce

The above Mara Rosé sauce is prepared by mixing 15g of rose powder and Mara sauce in a ratio of 3:7. 15g of rose powder; 35g of Mara sauce; 70g of water; 70g of milk; and 70g of whipping cream are mixed and heated at 90°C to 130°C for 3 to 5 minutes.

Example 1-6. Preparation of Mara Rose Kimchi Stew

Mala Rose Kimchi Jjim was prepared by mixing 50 g of the Mala Rose sauce prepared in Example 1-5 with the mixture prepared in Example 1-4. The mixing process was performed for 40 seconds to 1 minute to ensure that the solid ingredients maintained their round shape and texture during the cooking process.

Comparative Example 1. Preparation of spicy kimchi stew

When preparing the Mara Rosé sauce, only the Mara sauce was included, without adding the rose powder, milk, or whipping cream, and the sauce was prepared in the same manner as in Examples 1-1 to 1-6.

Comparative Example 2. Preparation of Rose Kimchi Stew

When preparing the Mara Rosé sauce, only the rose powder, milk, and whipping cream were included, without adding the Mara sauce, and the sauce was prepared in the same manner as in Examples 1-1 to 1-6.

Comparative Example 3. Preparation of Mara Rose Kimchi Jjim excluding kimchi jjim sauce

Except for the kimchi stew sauce, it was prepared in the same manner as in Examples 1-2 to 1-6.

Comparative Example 4. Preparation of Mara Rose Kimchi Jjim containing unfermented kimchi.

In Example 1-3, kimchi seasoning of red pepper powder, garlic, ginger, green onion, radish, and sugar was added to the pickled cabbage, mixed well, and then, without going through the aging process, it was manufactured in the same manner as in Examples 1-1, 1-2, and 1-4 to 1-6.

Comparative Example 5. Mara Rose Kimchi Jjim with Mara Rose sauce powder and Mara sauce in a ratio of 7:3.

When preparing the Mara Rose sauce, the Mara Rose sauce is prepared in a ratio of 7:3 of the rose powder and the Mara sauce. It was prepared in the same manner as in Examples 1-1 to 1-6, including 35 g of the rose powder and 15 g of the Mara sauce.

Comparative Example 6. Mara Rose Kimchi Jjim with Mara Rose sauce and Mara sauce in a 5:5 ratio.

When preparing the Mara Rosé sauce, the Mara Rosé sauce is prepared in a ratio of 5:5 of the rose powder and the Mara sauce. It was prepared in the same manner as in Examples 1-1 to 1-6, including 25 g of the rose powder and 25 g of the Mara sauce.

Experimental Example 1. Sensory Evaluation

A sensory evaluation was conducted on the kimchi stew of Example 1 and Comparative Examples 1 to 6.

The sensory evaluation was conducted by selecting 10 people from the general public and informing them of the purpose and evaluation method of this experiment, and using a 5-point scale. The items of the 5-point scale were divided into taste, aroma, removal of off-flavor, texture, and overall preference, and were measured on a scale of 5 points for very good, 4 points for good, 3 points for average, 2 points for bad, and 1 point for very bad. Statistical analysis of this experiment was conducted using the average value of each evaluation item. Higher scores for taste, aroma, removal of off-flavor, texture, and overall preference indicate higher satisfaction.

The sensory evaluation results for Example 1 and Comparative Examples 1 to 6 are compared and shown in Table 1.

division taste incense Remove odor Texture Overall
Symbol Example 1 4.8 4.6 4.8 4.5 4.8 Comparative Example 1 3.6 3.9 3.2 3.6 4.1 Comparative Example 2 3.2 3.3 3.0 3.4 3.5 Comparative Example 3 2.6 2.9 3.1 3.1 2.9 Comparative Example 4 2.5 2.7 2.9 3.2 3.0 Comparative Example 5 3.4 3.6 3.1 3.5 3.8 Comparative Example 6 3.3 3.5 3.0 3.4 3.7

As shown in Table 1, the examples received superior evaluations in many items compared to the kimchi stew of Comparative Examples 1 to 6. Comparative Example 1, which is a mala kimchi stew, Comparative Example 2, which is a rose kimchi stew, Comparative Example 3, which is a mala rose kimchi stew excluding kimchi stew sauce, Comparative Example 4, which is a mala rose kimchi stew including unfermented kimchi, and Comparative Examples 5 and 6, which are mala rose kimchi stew including the rose powder and mala sauce in the mala rose sauce in a ratio of 3:7 and 5:5, respectively, showed lower scores in taste, aroma, removal of off-flavor, texture, and overall preference compared to the examples.

Therefore, kimchi stew containing kimchi stew sauce and mala rose sauce received the highest scores in taste, aroma, removal of offal, texture, and overall preference, indicating that it was the most suitable sensorially.

Above, those skilled in the art will be able to understand that various changes and modifications are possible within the scope that does not deviate from the technical idea of the present invention through the above explanation, and the technical scope of the present invention is not limited to the contents described in the examples, but should be determined by the scope of the patent claims and equivalents thereto.

Claims (5)

Kimchi stew sauce;
pork;
aged; and
Mala Rose Kimchi Jjim with Mala Rose Sauce; In the first paragraph,
For 100 parts by weight of the above kimchi stew sauce,
A spicy rose kimchi stew comprising a kimchi stew sauce comprising 0.5 to 5 parts by weight of Hondashi; 0.5 to 5 parts by weight of beef dashi; 0.5 to 5 parts by weight of bone powder; 0.1 to 1.0 parts by weight of MSG; 0.01 to 0.15 parts by weight of black pepper; 25 to 30 parts by weight of fine red pepper powder; 2 to 6 parts by weight of seasoned salt; 0.5 to 1.5 parts by weight of sesame oil; 0.5 to 1.5 parts by weight of cooking oil; 2 to 6 parts by weight of soup soy sauce; 10 to 15 parts by weight of mirin; 30 to 35 parts by weight of water; and 5 to 10 parts by weight of corn syrup. In the first paragraph,
For 100 parts by weight of the above Mara Rose sauce,
A spicy rose kimchi stew comprising 3 to 9 parts by weight of rose powder; 10 to 15 parts by weight of spicy sauce; 20 to 30 parts by weight of water; 20 to 30 parts by weight of milk; and 20 to 30 parts by weight of whipping cream. In the method for manufacturing the Mara Rose Kimchi Jjim of Article 1,
i) Kimchi stew sauce manufacturing steps;
ii) Pork preparation stage;
iii) Preparation stage of aged paper;
iv) Step of mixing kimchi stew sauce, aged kimchi, pork, and water and heating;
v) a step of preparing Mara Rose sauce; and
vi) a step of mixing the manufactured Mara Rose sauce;
How to make Mara Rose Kimchi Jjim. In paragraph 4,
The above iv) kimchi stew sauce, aged kimchi, pork, and water are mixed and heated alternately at 180°C to 230°C and 90°C to 130°C for 9 to 13 minutes.
The step of preparing the above v) Mara Rosé sauce is prepared by mixing rose powder; Mara sauce; water; milk; and whipping cream; and heating at 90°C to 130°C for 3 to 5 minutes.
A method for producing mala rose kimchi stew, characterized in that the step of mixing the above vi) mala rose sauce is performed for 40 seconds to 1 minute.