WO2022092751A1 - Source de budae-jjigae utilisant du ginseng fin et son procédé de préparation - Google Patents

Source de budae-jjigae utilisant du ginseng fin et son procédé de préparation Download PDF

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Publication number
WO2022092751A1
WO2022092751A1 PCT/KR2021/015076 KR2021015076W WO2022092751A1 WO 2022092751 A1 WO2022092751 A1 WO 2022092751A1 KR 2021015076 W KR2021015076 W KR 2021015076W WO 2022092751 A1 WO2022092751 A1 WO 2022092751A1
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Prior art keywords
broth
budae
jjigae
ginseng
weight
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PCT/KR2021/015076
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English (en)
Korean (ko)
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윤정희
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윤정희
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/70—Germinated pulse products, e.g. from soy bean sprouts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/20—Fish extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/065—Microorganisms
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/20—Bacteria; Culture media therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/24—Heat, thermal treatment
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/34—Membrane process

Definitions

  • the present invention relates to a budaejjigae sauce using ginseng and a method for manufacturing the same.
  • 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.
  • 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.
  • 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.
  • a protein hydrolyzate for seasonings such as green onion and garlic, hot red pepper powder, and fermented bacteria.
  • starch paste 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.
  • 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.
  • 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. .
  • 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.
  • leaf extract 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.
  • composition comprising ginseng and guarana extract
  • 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.
  • 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.
  • a method for producing a budae stew sauce using ginseng 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.
  • 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.
  • the present invention makes it possible to conveniently cook Budae Jjigae, so that company employees and friends can enjoy Budae Jjigae horr 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.
  • FIG. 3 is a photograph of a budaejjigae dish using ginseng according to an embodiment of the present invention.
  • 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.
  • various materials such as ham, sausage, tofu, and ripe kimchi and prepared broth are prepared.
  • the stock is prepared in advance and aged so that it can be cooked quickly and has a deep flavor.
  • 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.
  • 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.
  • the raw ginseng 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 ).
  • 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.
  • 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.
  • 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.
  • Fermented broth for bag stew using rice ginseng can be prepared by adding Lactobacillus acidophilus or Bifidobacterium longum , refrigerated at 4 to 10 °C for 7 to 10 days, and aging it.
  • 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.
  • 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.
  • 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 .
  • a commercial sauce for budaejjigae (“Dadambudaejjigae”) was purchased and a budaejjigae dish was prepared in the same manner as in Example 2.
  • 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
  • Budae-jigae 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.
  • 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
  • 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.
  • 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.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Zoology (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Microbiology (AREA)
  • Wood Science & Technology (AREA)
  • Biotechnology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Organic Chemistry (AREA)
  • Genetics & Genomics (AREA)
  • Botany (AREA)
  • Agronomy & Crop Science (AREA)
  • Virology (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Biomedical Technology (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Medicinal Chemistry (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Seasonings (AREA)

Abstract

Dans la présente invention, une source utilisant du "ginseng fin", qui est obtenu au cours d'une procédure de traitement de ginseng entier brut et est relativement peu coûteuse, est développée, et est ajoutée et cuite en budae-jjigae, ainsi il existe non seulement un effet fonctionnel d'amélioration des performances cognitives, mais également un effet d'amélioration du goût.
PCT/KR2021/015076 2020-10-27 2021-10-26 Source de budae-jjigae utilisant du ginseng fin et son procédé de préparation WO2022092751A1 (fr)

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KR1020200140749A KR102284681B1 (ko) 2020-10-27 2020-10-27 미삼을 이용한 부대찌개 소스 및 그의 제조방법
KR10-2020-0140749 2020-10-27

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KR102284681B1 (ko) * 2020-10-27 2021-07-30 윤정희 미삼을 이용한 부대찌개 소스 및 그의 제조방법

Citations (4)

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Publication number Priority date Publication date Assignee Title
KR20050083211A (ko) * 2004-01-30 2005-08-26 탁원 육수 및 그 제조방법
KR20100045416A (ko) * 2010-03-26 2010-05-03 윤혜옥 부대찌개 및 그 제조방법
KR20170052007A (ko) * 2015-11-03 2017-05-12 이정선 가다랑어 추출물을 이용한 식품 첨가용 육수의 제조방법
KR102284681B1 (ko) * 2020-10-27 2021-07-30 윤정희 미삼을 이용한 부대찌개 소스 및 그의 제조방법

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WO2004028550A2 (fr) 2002-09-28 2004-04-08 Boehringer Ingelheim International Gmbh Prodede destine a ameliorer un apprentissage cognitif
KR101107020B1 (ko) 2009-04-17 2012-01-25 안진경 기능성 한약재 및 이의 제조방법
KR101661715B1 (ko) 2016-06-21 2016-10-04 (주)미가인에프앤비 부대찌개 및 그의 제조 방법
KR101699402B1 (ko) 2016-07-21 2017-01-24 이규진 즉석 조리용 부대찌개 및 그 제조방법

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KR20050083211A (ko) * 2004-01-30 2005-08-26 탁원 육수 및 그 제조방법
KR20100045416A (ko) * 2010-03-26 2010-05-03 윤혜옥 부대찌개 및 그 제조방법
KR20170052007A (ko) * 2015-11-03 2017-05-12 이정선 가다랑어 추출물을 이용한 식품 첨가용 육수의 제조방법
KR102284681B1 (ko) * 2020-10-27 2021-07-30 윤정희 미삼을 이용한 부대찌개 소스 및 그의 제조방법

Non-Patent Citations (2)

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Title
HUNGRY YOU: "The Best Recipe for Boodae Jjigae Stew with Fermented Soybean Paste", NAVER BLOG, Korea, XP009536520, Retrieved from the Internet <URL:https://m.blog.naver.com/leeeuncom/220579208496> *
TOBUGI: "A Hearty Lunch with Budae Hotpot with Ginseng", NAVER BLOG, Korea, XP009536521, Retrieved from the Internet <URL:https://m.blog.naver.com/llhhjj96/222043566491> *

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KR102284681B1 (ko) 2021-07-30

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