WO2022092751A1 - Budae-jjigae source using fine ginseng and preparation method therefor - Google Patents

Abstract

In the present invention, a source using "fine ginseng", which is obtained during a procedure of processing raw entire ginseng and is relatively inexpensive, is developed, and is added and cooked into budae-jjigae, whereby there are not only a functional effect of improving cognitive performance, but also an effect of improving the taste.

Description

Budae-jjigae sauce using rice and its manufacturing method

The present invention relates to a budaejjigae sauce using ginseng and a method for manufacturing the same.

Traditionally, Koreans have developed a stew dish in which various vegetables or protein sources, such as meat, are put in a pot or a pot and boiled with water and seasoning. The advantage of this stew dish is that it not only brews various nutrients, but also sterilizes all microorganisms that can be hygienically dangerous so that you can eat it safely by seasoning the broth and adding a deep-flavored soy sauce.

However, despite these advantages, kimchi tends to be avoided by children, young people, and foreigners due to its high salt content and the spicy taste of red pepper powder. In addition, kimchi contains various microorganisms along with lactic acid bacteria, which are beneficial bacteria, so there is a tendency to be reluctant to eat due to hygiene concerns, which is an obstacle to globalization.

According to the results of the recent Food and Dining Economy (2016) survey on the eating out tendency of local consumers, the most preferred lunch menu for office workers was stew (41.3%). there is.

Budae-jjigae is recently considered a popular Korean dish among Westerners. It is a stew made by boiling pressed ham, sausage and baked beans in a thick kimchi seasoning broth. It is said that the origin of this dish was boiled and eaten as a stew with , sausage, and baked beans.

Korea's representative kimchi, an important raw material for Budae-jjigae, especially cabbage kimchi, is made by salting and washing cabbage, and then using salted fish, a protein hydrolyzate, for seasonings such as green onion and garlic, hot red pepper powder, and fermented bacteria. By mixing starch paste together and fermenting it at low temperature, it is a comprehensive nutritional food that not only survives as the dominant bacteria, but also produces a sharp and refreshing taste with the harmony of various enzymes, vitamins, and hydrolysates of proteins.

However, kimchi that has a sharp taste with red pepper powder added to this cool taste and various meats and ingredients that are rich nutrients are boiled and eaten together with the whole family. It can be said that it developed into 'Budaejjigae', which is boiled with cabbage kimchi.

These budae-jjigae contain ham and sausage as a source of protein, a nutrient that was easily lacking at the time. In addition, it seems to have developed so that it can be eaten safely by resolving concerns about hygiene by boiling and sterilizing microorganisms at high temperature at the table.

In fact, Budae-jjigae was popular in Uijeongbu or Songtan where the US military is located, but now it has become a popular dish among the people, and recently, it is increasingly popular with foreigners around the world due to the taste of ham or sausage familiar to Westerners. .

Based on the food culture called 'jjigae', a traditional Korean food that boils various food ingredients with traditional sauce, these budae-jjigae are developing by including various local ingredients as nutritional sources, and recently, functional ingredients have been added. Efforts have been made to develop it in the form of 'Budae Jjigae' as a health food dish.

For example, according to patent registration No. 10-1661715 (2016.09.26) "Budae-jjigae and its manufacturing method," as a prior-application known technology, the acidity of kimchi is adjusted by Disclosed is a method for producing budaejjigae in which taste is uniformed and an aged pumpkin is used as an auxiliary material to have an effect of discharging salt.

In addition, Patent Registration No. 10-1699402 (2017.01.18) "Instant Cooking Bag Jjigae and its Manufacturing Method" states that, while preserving the taste of Baguchi Jjigae as it is, it overcomes the limitation of the shelf life and is easy to store, distribute and cook. By adding leaf extract to purified water for broth to prepare broth, the greasy taste of budae jjigae can be removed, and the characteristic and flavor of leaves unique to the leaves can stimulate appetite and provide health benefits. has been disclosed.

Patent Registration No. 10-1107020 (2017.01.18) "Functional herbal medicine and its manufacturing method" states that, after roasting oriental medicine at high heat, frying it in a frying machine improves the taste and flavor of budae stew, etc. Disclosed is a technology that makes it possible to access and maintain the unique taste of cooked food, while allowing people to access herbal medicines and aquatic products together without a sense of rejection.

In addition, in Patent Publication No. 10-2005-0047130 (2005.05.19) "Composition comprising ginseng and guarana extract", the administration of a composition comprising a synergistically effective amount of a ginseng extract and a synergistically effective amount of a guarana extract enhances human cognitive ability. The technical contents of the improvement method are disclosed. Using the above patent, Boehringer Ingelheim Corporation sold a cognitive ability enhancing agent using ginseng extract worldwide under the name of 'Pharmaton Tablet', and is generating more than 3 billion dollars in sales. is known to be

Korean ginseng is a perennial herb belonging to the genus Panax of the Araliaceae family. It is a representative medicinal plant that has been used in East Asia for more than 2000 years as a bowon agent and is known to have a functional effect on improving cognitive ability.

The present inventor directly runs a budae-jjigae restaurant and sees company employees and friends enjoying 'budae-jjigae' together, thinking that it would be good to cook them with beneficial functional ingredients that can relieve stress at work. While looking for a variety of ingredients, he discovered that the taste is improved by adding 'misam', which is relatively inexpensive, obtained during the processing of tongwon ginseng, to Budae-jjigae. invention could be completed.

An object of the present invention is to solve the above problems, and an object of the present invention is to provide a method for preparing a budaejjigae sauce using ginseng, and a method for cooking budaejjigae using the same.

However, the objects of the present invention are not limited to the above-mentioned objects, and other objects not mentioned will be clearly understood by those skilled in the art from the following description.

In order to achieve the above object, a method for producing a budae stew sauce using ginseng according to an embodiment of the present invention comprises: a first step of pouring 200 to 500 parts by weight of water based on 100 parts by weight of skipjack tuna and boiling it for 1 to 3 hours to obtain a broth; a second step of adding 0.1 to 3 parts by weight of soybean paste and 10 to 30 parts by weight of ginseng to 100 parts by weight of the skipjack tuna stock to produce a broth that is further boiled for 2 to 5 hours; A third step of filtering the boiled broth of the second step through a filtration network; It provides a method for producing budaejjigae misam broth comprising a.

According to another embodiment of the present invention, when boiling skipjack tuna with rice and soybean paste, add potato powder and boil for 1 to 3 hours to make the broth, filter it through a filter screen, cool it to room temperature, and then prepare the broth for bag stew. Provided is a method of preparing fermented broth for bag stew using rice ginseng by putting Lactobacillus acidophilus or Bifidobacterium longum , which are lactic acid bacteria, and refrigeration for 7-10 days at 4-10 ℃ and aging them.

In addition, there is provided a method for producing Budae-jjigae Misamb broth prepared by adding 1 to 10% by weight of the budae-jjigae sauce using ginseng according to an embodiment of the present invention.

In addition, there is provided a method of manufacturing the misamseng bag stew prepared by adding 1 to 10 wt % of the bag stew sauce using unginseng according to the embodiment of the present invention.

The present invention has the effect of improving the taste even by developing a sauce using relatively inexpensive 'misginseng' obtained in the process of processing whole-won ginseng and adding it to the budaejjigae for cooking.

In addition, the present invention makes it possible to conveniently cook Budae Jjigae, so that company employees and friends can enjoy Budae Jjigae happily together at a restaurant or at home, as well as functional ingredients that can relieve stress with fine ginseng ingredients. It has the effect of providing a misam soup stock that can be easily cooked and a misam budae stew using it.

1 is a photograph of fine ginseng prepared according to an embodiment of the present invention.

2 is a photograph of a grinding solution obtained by grinding fine ginseng with water.

3 is a photograph of a budaejjigae dish using ginseng according to an embodiment of the present invention.

Hereinafter, detailed description of preferred embodiments of the present invention will be described with reference to the accompanying drawings. In the following description of the present invention, if it is determined that a detailed description of a related well-known function or configuration may unnecessarily obscure the gist of the present invention, the detailed description thereof will be omitted.

Budae-jjigae is basically seasoned with ham, sausage, tofu, and ripe kimchi, minced meat, Chinese cabbage, dumplings, soaked vermicelli, rice cake, and cheese. Add ginger.

Pour the broth unique to a franchise restaurant and bring it to a boil, but do not add red pepper paste because it will taste bitter, so leave it uncooked. The soup from the high-salinity sausages makes the stew more and more intense, creating an exquisite taste of Budae-jjigae, which is a combination of the main ingredient of sausage, pork and chicken. After eating all the ingredients, add ramen noodles and broth to the remaining broth and bring to a boil.

Recently, some places use kelp and anchovies to prepare a basic broth or use beef bone broth or rice water for flavor.

While the present inventor runs a budaejjigae restaurant as a direct branch, he sees company employees and friends enjoying budaejjigae together, thinking that it would be good to add beneficial functional ingredients that can relieve stress at work to them and cook them conveniently. While looking for ingredients, a sauce for Budae-jjigae using ginseng was developed, which can be easily cooked by adding 'misam', which is relatively inexpensive obtained during the processing of raw ginseng, to Budae-jjigae.

In order to cook the budaejjigae of the present invention, various materials such as ham, sausage, tofu, and ripe kimchi and prepared broth are prepared. In particular, soak ham in cold water to remove the coloring agent. The stock is prepared in advance and aged so that it can be cooked quickly and has a deep flavor.

In the present invention, in order to create a cool taste and a clean yet deep taste of Budae-jjigae, a basic broth is made and used, and the broth is boiled with a little miso and pre-washed and dried ginseng. If you are in trouble, you can purchase Kasu Obutsu, a product of skipjack tuna stock, from the market.

At this time, the raw ginseng is purchased and used as a by-product during the processing of whole-won ginseng, but as shown in FIG. 1, it is washed thoroughly in advance and dehydrated and dried. In order to mass-produce broth, about 10 times of water and fine ginseng are mixed and ground with a high-speed fine grinder to prepare and add fine ginseng crushed product (refer to FIG. 2 ).

First, the dried or ground ginseng is put in the dried bonito broth and boiled, so that the functional ingredients of the fine ginseng come out well by the hot water. You can get the broth for Budaejjigae with richer taste and nutrition.

According to the method for preparing the broth for bag stew using rice ginseng of the present invention, 200 to 500 parts by weight of water is poured with respect to 100 parts by weight of skipjack tuna and boiled for 1 to 3 hours to produce broth; a second step of adding 10 to 30 parts by weight of raw ginseng and 0.1 to 3 parts by weight of soybean paste to 100 parts by weight of the skipjack tuna stock to prepare a broth that is further boiled for 2 to 5 hours; a third step of filtering the boiled broth of the second step through a filtration network; It is manufactured through the fourth process of freezing and aging the broth.

In addition, there is provided a method for producing a budaejjigae misams sauce prepared by adding 1 to 10% by weight of budaejjigae broth using ginseng according to an embodiment of the present invention.

Measure each seasoning in the broth for budae stew using the rice ginseng, add soy sauce, minced garlic, red pepper powder, kelp extract, and pepper, boil at 100 ° C. or higher for 1 to 3 hours, and then cool to room temperature to prepare a sauce for budae stew. .

In addition, when boiling bonito flakes with rice and soybean paste, add 1~5% by weight of potato powder and boil for 1~3 hours. Fermented broth for bag stew using rice ginseng can be prepared by adding Lactobacillus acidophilus or Bifidobacterium longum , refrigerated at 4 to 10 ℃ for 7 to 10 days, and aging it.

In addition, there is provided a method for manufacturing the misamsang bag stew prepared by adding 1 to 10% by weight of the sauce for bag stew or the fermented sauce for bag stew using unginseng according to the embodiment of the present invention.

When cooking Budae-jjigae, measure and prepare the main ingredients, such as sausage, ham, vermicelli, kimchi, onion, green onion, and boiled beans, and then pour the sauce for budae-jjigae and boil until the ingredients are cooked. In this case, agricultural products may be selected and added according to the season and region, or rice ginseng may be added as a garnish and cooked as shown in FIG. 3 .

<Example 1> Preparation of broth for budae-jjigae using rice ginseng

For 500 g of skipjack tuna, pour 1000~3000 cc of water and boil it for 3 hours to get a broth. To 1000 g of this broth, 50 g of ginseng and 100 g of soybean paste were added, boiled for an additional 3 hours, filtered through a filtration net, and frozen and aged to prepare broth for budae stew.

When cooking Budae-jjigae, measure and prepare the main ingredients: 100 g of sausage, 100 g of ham, 100 g of vermicelli, 100 g of kimchi, 50 g of onion, 50 g of green onion and 50 g of boiled beans, and then prepare 0.5~1kg of soy sauce, 0.5~ of minced garlic. Add 1 kg of red pepper powder, 0.1-0.5 kg of red pepper powder, 0.1-0.3 kg of kelp extract, 0.1-0.3 kg of pepper, and 0.1-0.3 kg of cheese. At this time, it can be cooked by adding ginseng as a garnish.

<Example 2> Preparation of sauce for Budae-jjigae using ginseng

Measure each seasoning to 10 kg of broth for Budae-jjigae using ginseng, add 0.5 to 1 kg of soy sauce, 0.5 to 1 kg of minced garlic, 0.1 to 0.5 kg of red pepper powder, 0.1 to 0.3 kg of kelp extract, and 0.1 to 0.3 kg of black pepper at a temperature above 100℃ The sauce was prepared for budaejjigae by cooling in a refrigerator for 1 to 3 hours.

When cooking Budae-jjigae, measure and prepare 100 g of sausage, 100 g of ham, 100 g of vermicelli, 100 g of kimchi, 50 g of onion, 50 g of green onion and 50 g of boiled beans, which are the main ingredients, and then pour 1 kg of the sauce for Budae-jjigae. Boil until cooked.

<Example 3> Preparation of fermented sauce for Budae-jjigae and Budae-jjigae using rice ginseng

For 500 g of skipjack tuna, pour 1000~3000 cc of water and boil it for 3 hours to get a broth. Add 50 g of ginseng and 100 g of soybean paste to 1000 g of this broth, add 100 g of potato powder, boil for 3 hours, filter the broth through a filter screen, cool to room temperature, and add Lactobacillus acidophilus or Bifidobacterium longum , which are lactic acid bacteria, at 4~10 ℃. It was kept refrigerated for 7 to 10 days to prepare fermented broth for bag stew.

Measure each seasoning to 10 kg of fermented broth for baguette stew using rice, add 0.5 to 1 kg of soy sauce, 0.5 to 1 kg of minced garlic, 0.1 to 0.5 kg of red pepper powder, 0.1 to 0.3 kg of kelp extract, 0.1 to 0.3 kg of black pepper, and put Boiled for 1 to 3 hours at a temperature and refrigerated to prepare a fermented sauce for bag stew using ginseng.

When cooking Budae-jjigae, measure and prepare 100 g of sausage, 100 g of ham, 100 g of vermicelli, 100 g of kimchi, 50 g of onion, 50 g of green onion and 50 g of boiled beans, which are the main ingredients, and then add 1 kg of the fermented sauce for Budae-jjigae. Pour and cook until all ingredients are cooked.

<Comparative example>

A commercial sauce for budaejjigae (“Dadambudaejjigae”) was purchased and a budaejjigae dish was prepared in the same manner as in Example 2.

<Experimental example> Sensory test

Pour the Budae-jjigae prepared in Examples 1, 2, and 3 into a pot and boil it for about 5 minutes, then have consumer panels (20 adults, 10 men and women each) taste it, and on the other hand, Budae-jjigae As a comparative example, we prepared budaejjigae from a restaurant that offers Budaejjigae as the main menu, and had the same consumer panel taste it. , good: 6 points, slightly good: 5 points, average: 4 points, slightly bad: 3 points, bad: 2 points, very bad: 1 point indicated.

sensory test results

division	Example 1	Example 2	Example 3	comparative example
color	6.9	7.0	7.2	6.5
smell	6.7	6.8	6.9	6.8
taste	6.7	6.8	6.8	6.5
palatability	6.8	6.9	7.1	6.6

According to the test example results, it was found that Example 1 as a cooking bag stew according to the present invention was preferred at an almost equal level or more in taste and preference compared to the comparative example, which is a general finished food. In particular, ginseng It was found that when using broth or sauce or fermenting it, the palatability was increased by removing the greasy taste of Budae-jjigae and relieving stress or adding a cool taste with its unique ingredients.

As described above, preferred embodiments of the present invention have been disclosed in the present specification and drawings, and although specific terms are used, these are only used in a general sense to easily explain the technical content of the present invention and help the understanding of the present invention. , it is not intended to limit the scope of the present invention. It will be apparent to those of ordinary skill in the art to which the present invention pertains that other modifications based on the technical spirit of the present invention can be implemented in addition to the embodiments disclosed herein.

Claims (4)

1. (1) A first step of preparing a broth by pouring 200 to 500 parts by weight of water based on 100 parts by weight of skipjack tuna, boiling for 1 to 3 hours, and filtering;

   (2) a second step of adding 0.1 to 3 parts by weight of soybean paste and 10 to 30 parts by weight of ginseng to 100 parts by weight of the skipjack tuna stock to produce a broth that is further boiled for 2 to 5 hours;

   (3) a third step of filtering the boiled broth of the second step through a filtration network; A method for producing Budaejjigae Misam Broth comprising a.
2. The method according to claim 1,

   Step 2 Put bonito flakes in the broth and boil, add potato powder and boil for 1 to 3 hours, filter the broth through a filtration net, cool it to room temperature to prepare broth for bag stew, and then use the lactic acid bacteria Lactobacillus acidophilus or A method of producing fermented broth for bag stew using rice ginseng by putting Bifidobacterium longum in it and refrigerated at 4 to 10 ℃ for 7 to 10 days.
3. A method for producing a budae stew sauce prepared by adding 1 to 10 wt% of the budae jjigae rice ginseng broth prepared by the manufacturing method of claim 1 or 2.
4. Budae-jjigae prepared by adding 1 to 10% by weight of the budae-jjigae sauce prepared by the manufacturing method of claim 3 .

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