KR20150130871A - The white-galbi and method for preparing the same - Google Patents

Abstract

The present invention relates to a white rib and a method for preparing the same. The white rib according to the present invention is a natural well-being rib manufactured by the following steps: primarily aging a first seasoning including seasoning and natural materials; secondarily aging a second seasoning; mixing and thirdly aging the first and second seasonings; and mixing the same with meat. The white rib of the present invention: does not include a caramel pigment to express a white color; does not contain a chemical seasoning (monosodium glutamate (MSG) or the like), and thus is harmless to a human body; and greatly reduces the use of seasonings for ribs including soy sauce, sugar, starch syrup, etc by about 50% or higher, and thus has a low salt and low sugar taste. In addition, the white rib of the present invention: is nutritious and has light and neat flavored gravies and meat quality, and thus improves the flavor; uses Korean soy sauce without using brewed soy sauce containing additives or acid hydrolyzed soy sauce, harmful to a human body, and thus obtains intestinal regulation and detoxication effects, and reproduces the rib flavor in the Joseon Dynasty period with 500 years of history.

Description

BACKGROUND OF THE INVENTION Field of the Invention [0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a bagel rib and a manufacturing method thereof. More specifically, the present invention relates to a method for producing a soy sauce which is free from chemical harmful substances (MSG, Miwon, etc.) and caramel color and which reduces harmful use of condiments by 50% or more, The present invention also relates to a method of manufacturing a white rib and a method of producing the white rib by reproducing the rib flavor of the Joseon Dynasty by using the Korean soy sauce without using the harmful acid decomposed soy sauce.

Recently, as society has developed and human life has become longer, various kinds of cultural life after work are approaching everyday life of universal life. Among them, food culture such as eating out for friendship with the family and people around and smooth exchange is a good example.

Especially, the meats such as pork ribs and pork ribs that can be easily eaten around at home are economically priced and have become a familiar food culture for a long time because they can cook directly at home.

Among them, galbi is one of the typical traditional foods of Korea. Recently, it has become a representative sport to show the taste of Korea to foreigners around the world. In particular, charcoal-grilled pork ribs and beef ribs are widely preferred.

On the other hand, when meat such as ribs is cooked, the taste is further improved and the meat is softened. In order to eat meat more delicious, seasoned meat is preliminarily prepared in raw meat, and when meat is infused or cooked, the meat is seasoned and seasoned To penetrate, or to let the surface of the flesh come to the surface.

In addition, a variety of condiments ranging from chemical seasonings such as MSG, Miwon, and Kada to caramel coloring and condiments using some natural materials are actively being pursued in pursuit of a variety of flavors.

These condiments totally or largely depend on the flavor of caramel pigment or chemical seasoning, so that they tend to neglect the health of people who actually eat meat.

Caramel pigments are classified as foods that are harmful to human body and are not edible in Europe. However, in Korea, white pigments such as meat have been used for the reason that they do not cause appetite.

In addition, the chemical seasoning causes various adult diseases, and the smell was so strong when the meat was cooked that it continued to be used because it had a function to cause an aesthetic feeling even though the person feels uncomfortable.

However, such caramel colors and chemical seasonings are widely known as artificial seasoning harmful to the human body, and therefore, there is no debate about the harmful use thereof. The inventors of the present invention have manufactured ribs in which a caramel coloring agent or an artificial seasoning is completely removed to solve this problem.

However, the ribs that are 100% chemical free, such as caramel color or MSG, are too waffle and too hard to eat, which means that we have not been able to feel fructose hypertrophy due to the taste of chemical seasonings and other nutrients .

In the case of excluding the chemical seasonings such as caramel colorant and MSG, there is a problem that the salty taste and the sweet taste are too strong and the texture is considerably decreased. Therefore, it is necessary to develop ribs having excellent texture even if chemical seasonings such as caramel coloring and MSG are excluded.

On the other hand, in the case of regular ribs, syrup is used. There are brewing soy sauce, which contains various artificial additives in mass production at the factory, and acid - decomposed soy sauce, which is a chemical soy sauce that shortens the fermentation period of soy sauce to a few days using industrial edible hydrochloric acid.

In the past, almost all the used soy sauce has been mixed with the above-mentioned brewing soy sauce and acid-decomposed soy sauce at a ratio of 30:70. This means that we have been exposed to these acid-decomposed soy sauces for a lifetime.

Therefore, it is difficult to completely exclude chemical seasoning or artificial seasoning due to artificial additives, which are basically added to soy sauce, even if no separate chemical seasoning such as MSG, Miwon, or Daejang is added.

Especially, most of the commercially available hazelnuts are produced by acid decomposition by aging for 1 to 2 days using chemicals. Most commercially available soy sauces are acid-decomposed soy sauce. Such acid-decomposed soy sauce has a sweet taste compared to soy sauce soy sauce, and is usually used in rib sauce. However, since the chemical is used during aging, there is a harmful effect on the body.

However, in order to overcome such a problem, when the fermented soy sauce fermented with meju is used without artificial additive, the taste and smell of the fermented soy sauce, there is a problem.

Therefore, as the interest in health has rapidly increased due to the recent development of society, the use of chemical seasoning or caramel coloring such as MSG and Miwon, which are harmful to human body such as ribs, is completely eliminated, Development of refined ribs seasoning is urgent, but there is still difficulty in developing condiments that satisfy all of them.

Accordingly, the inventor of the present invention has been making efforts to improve the above-mentioned problems. While the caramel coloring matter and the chemical seasoning (MSG, Miwon, etc.) are completely eliminated, the ribs are not harmful to the human body and the seasoning such as soy sauce, sugar, It has been found that it has been used for overweight or sweet food, and its usage has been drastically reduced by 50% or more, resulting in a low salt and mortality taste. Also, it is rich in nutritional ingredients, juicy and meaty, By improving flavor and flavor, and using brewing soy sauce containing additive and acid-decomposing soy sauce that does not use harmful acid, it is possible to achieve the effects of sukong action and detoxification by using deep-seared soy sauce. The present invention relates to a method of manufacturing a white rib and a method of manufacturing the same.

It is an object of the present invention to provide a natural well-being bagel rib which is harmless to the human body by eliminating a chemical seasoning (MSG, Miwon etc.) and a caramel coloring, and a method for producing the same.

Another object of the present invention is to provide a white back rib and a method of manufacturing the white back rib which maintain a unique color of white color.

It is a further object of the present invention to provide a white rib and a preparation thereof which satisfy the gummy taste and the more the flavor is improved as the meat is not overly sated or overly sweetened even when chemical seasoning (MSG, Miwon etc.) and caramel color are excluded, Method.

Yet another object of the present invention is to provide a health-friendly white rib and a method for producing the same, by implementing a low salt and a mortar.

Another object of the present invention is to provide a method of manufacturing a white rib and a method of producing the white rib of the Joseon Dynasty by flavoring it with natural fermented soy sauce soybeans in Meju without using the brewed soy sauce containing the additive or the acid-decomposed soy sauce harmful to the body .

Another object of the present invention is to provide a white rib and a method of manufacturing the white rib using the deep-fried Korean soy sauce so as to achieve the effect of the formal action and the detoxifying action.

The above and other objects of the present invention can be achieved by the present invention described below.

One aspect of the present invention relates to a method for preparing a sauce, which comprises adding whole kelp, anchovy, condiments and primary natural ingredients to water and heating it for 1 to 3 hours to form a first sauce; The first sauce is firstly aged; Secondary natural ingredients, including onions, pears and apples, are ground and mixed with sesame oil to form a second sauce; The second seasoning is second-aged; The first aged first sauce is mixed with the second aged second sauce to form a seasoning mixture, and then the third aged; Wherein the seasoning includes soy sauce, sugar, syrup and ginger, wherein the primary natural ingredients are selected from the group consisting of pears, apples, licorice, radish, radish, cinnamon, , Onion, green onion and dried red pepper.

In an embodiment, the condiments may be mixed at a ratio of 3: 4: 1 to 2: 5: 6: 1, and the soy sauce soy sauce, sugar, syrup and ginger.

In an embodiment, the primary natural material is a mixture of a pear, an apple, and a licorice in a ratio of 4-6: 3 to 5: 1, and the secondary natural material is an onion, a pear and an apple in a ratio of 1: 2 to 4: 2 To < / RTI > 4.

In an embodiment, the condiments and the primary natural material may be mixed in a ratio of 2: 4: 1.

In an embodiment, the primary aging may be aged at room temperature for 10 to 15 hours.

In an embodiment, the secondary aging may be aged at -5 to 5 DEG C for 20 to 30 hours.

In a specific example, the preparation method may be free of chemical seasoning or caramel coloring.

In an embodiment, the meat may be combined with a third seasoned seasoning mixture to remove blood.

In an embodiment, the third aging may be aged at -3 to 10 < 0 > C for 65 to 80 hours.

In an embodiment, the natural material may further comprise meju.

Another aspect of the present invention relates to a white back rib prepared by the above method and having a whiteness of 91 to 98 as measured by the CIELAB chromaticity method.

The white back rib according to the present invention implements the color of white white by adding no caramel coloring agent and eliminates chemical seasoning (MSG, Miwon, etc.) at all, so that the amount of condiments used for ribs is 50 %, And it has a low salt and mortar taste. It is also rich in nutritional ingredients, and also has a juicy and meaty flavor. It is also refreshing and refreshing to further improve its flavor. It also contains brewed soy sauce containing additives and harmful acids By using the Korean soy sauce that does not use the disintegrated soy sauce and produces deep and delicate flavor, it has the effect of reproducing the flavor of the ribs of the Joseon Dynasty in 500 years of history, realizing the effects of the suits and detoxification.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a schematic view showing a method for manufacturing a bagel rib according to one embodiment of the present invention; FIG.

Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings so that those skilled in the art can easily carry out the present invention. The present invention may be embodied in many different forms and is not limited to the embodiments described herein.

In addition, the terms described below are terms defined in consideration of the functions of the present invention, which may vary depending on the intention or custom of the user, the operator. Therefore, definitions of these terms should be made based on the contents throughout this specification.

How to make Baikkabi

In one aspect of the present invention, a method for producing white back ribs comprises the steps of putting kelp, anchovies, condiments and primary natural ingredients into water and heating them for 1 to 3 hours to form a first sauce; The first sauce is firstly aged; Secondary natural ingredients, including onions, pears and apples, are ground and mixed with sesame oil to form a second sauce; The second seasoning is second-aged; The first aged first sauce is mixed with the second aged second sauce to form a seasoning mixture, and then the third aged; Wherein the seasoning includes soy sauce, sugar, syrup and ginger, wherein the primary natural ingredients are selected from the group consisting of pears, apples, licorice, radish, radish, cinnamon, , Onions, green onions and dried red peppers.

Referring to FIG. 1, the white back rib according to the present invention comprises a first season forming step (S10); A first aging step (S20) of the first seasoning; A second seasoning forming step (S30); A second aging step (S40) of the second seasoning; Forming a seasoning mixture of the first seasoning and the second seasoning and a third aging step (S50); And mixing the seasoning mixture with meat (S60).

The first seasoning forming step (S10) is a step of preparing seasonings such as kelp, anchovy, soy sauce, sugar, syrup and ginger in water, preparing primary natural materials including pear, apple and licorice, And the mixture is heated for 1 to 3 hours to form a first seasoning. It can eliminate the chemical seasoning (MSG, Miwon, etc.) altogether and can form natural condiments with no added caramel color. Especially, it is possible to realize the effect of the formal action and the detoxification by using the deep- It has the effect of reproducing the taste of ribs of the Joseon Dynasty in the years of history.

In the first season, kelp and anchovy are used without any artificial spices or seasonings such as MSG. They are used to supplement calories, remove constipation, and have an effect to prevent hair loss, and anchovy, which is effective in preventing osteoporosis based on abundant calcium By mixing and boiling, the flavor can be deeper and richer than the chemical seasoning (MSG, Miwon, etc.).

In a specific example, the method does not include chemical seasoning or caramel coloring.

The present invention is based on the finding that most of the ribs of the present invention use a chemical seasoning such as Miwon, Jadeh, MSG or the like and a caramel coloring agent solely or partially in combination with some natural materials for pursuing various flavors, I felt that the fragrance was too strong to make me feel rejected.

According to the present invention, when the ribs seasoning is completely excluded from the chemical seasoning such as MSG, the soy sauce, sugar and syrup which are used together as condiments are reduced by 50% or more as compared with the conventional method.

This means that when eating ribs food with chemical seasoning such as MSG, it is harmful to the human body due to the tastes of chemical seasoning, and it has been ingested for a long time.

In addition, in the case of caramel color, the controversial hazard of food additives, the World Health Organization's allowable daily intake of 200 mg per kg body weight is set to be less than a hundred times the amount of meat into consideration given the severity Able to know.

This is due to the fact that the color of meat is artificially changed to dark red color by using caramel pigment because most of the restaurants do not have appetite when the meat is dipped in water for 12 hours or more in water.

Therefore, in the present invention, the caramel pigment harmful to the human body is not added, so that the color of the meat is not artificially changed, and the white color of the white color is almost free from swelling.

As described above, in the present invention, by eliminating chemical seasoning or caramel coloring matters such as MSG in order to solve the problems of the conventional ribs, it is possible to provide natural well-being bags by mixing raw materials with natural materials rich in various nutrients, Ribs were prepared.

In an embodiment, the condiments may be blended at a ratio of 3: 4: 1 to 2: 5: 6: 1, and the soy sauce soy sauce, sugar, syrup and ginger.

In the present invention, the seasoning uses natural raw materials such as Korean soy sauce, sugar, syrup, ginger and the like, through which the smooth meat quality of the meat can be properly lightly guided, and the mixture can be mixed at the above ratio. In the above-mentioned ratio range, it is possible to neutralize the flavor coming out from the meat with fresh natural ingredients while adequately keeping the liver and the taste properly, and to have a feeling of refreshing the aesthetic feeling and directly feeling the unique taste of white rarbi.

In particular, the soy sauce soy sauce can be prepared by a general method, and preferably Meju is smeared with soybeans, dried and fermented, and then cleaned and placed in a brine jar for at least 6 months, for example, 6 months Which is produced by a method in which meju is extracted in a state of aged for 24 months.

When prepared by the above method, it is supplemented with a limited amino acid which is insufficient in the diet for the grains, and has an effect of providing a deep and rich flavor and detoxifying action compared to the conventional general soy sauce, It has the effect of reproducing the taste of ribs.

In addition, the seasoning may further include other ingredients such as green onion, garlic, white pepper, starch, bean curd, tofu, sesame, vinegar, oyster, rootstock and other sauces. , Dried red pepper can be used together. However, the form is not particularly limited as long as it can implement the technical idea of the present invention.

In an embodiment, the primary natural material may be blended in a ratio of 4: 6: 3 to 5: 1 of a pear, an apple, and a licorice.

The primary natural materials include pears, apples, licorice, and others such as radish, wholegrain, cinnamon, onion, green onion and dried red pepper. The pear, apple, and licorice are essential ingredients for preparing the white back ribs of the present invention, and serve to neutralize the unique and unpleasant odors of meat and soften the meat quality based on the fresh juices of fruits and vegetables.

In particular, licorice is a generally safe medicinal herb that is frequently applied to many combination prescriptions in oriental pharmacology. It is used as a sweetener and herb medicine due to its roots becoming sweet, and includes liquiritigenin, isocyanuric acid, Contains a large amount of flavonoids. It also has the effect of eliminating the toxicity of various medicinal materials, treating the signs of cold and enhancing the digestion and absorption capacity. In the present invention, it is used to enrich the nutrition of white back ribs and to enhance the meat sweetness.

In the above ratio range, there is an effect that the nutrients of the respective natural materials are not destroyed, but they are compatible with each other and neutralize the distinctive flavor coming from the meat with fresh juice.

In an embodiment, the seasoning and the first natural material may be mixed at a ratio of 2: 4: 1.

The seasonings and the first natural material can be mixed in the above ratio with the whole raw materials being put in a large amount. In the above-mentioned range, it is possible to neutralize the flavor coming from the meat with fresh natural ingredients while appropriately keeping the liver and the taste appropriately with the characteristics of condiments in the above-mentioned range.

The first aging step (S20) is a step of aging the first seasoning. Through this, meat is very abundant, but ribs are whitened to stimulate the aesthetics. As the meat is baked, the white color is transformed into sword-red meat color.

In an embodiment, the primary aging may be aged at room temperature for 10 to 15 hours.

In the present invention, the white back ribs are firstly aged by mixing the condiments, natural materials and the like, and may be aged at room temperature for 10 to 15 hours, preferably 11 to 13 hours. When aged in the above-mentioned time range, the nutrients are abundant, the gravy and meat quality suited to the backgalbi are high, and the more it is eaten with a clear but neat flavor, the more the gummi can be satisfied and the flavor can be further improved.

The second seasoning forming step (S30) is a step of mixing a secondary natural material including onion, pear and apple with ground sesame oil or the like. Through this second seasoning step, the flavor of white back ribs can be further refined and mildness and refreshing taste can be matured.

In an embodiment, the secondary natural material can be mixed onion, pear and apple in a ratio of 1: 2 to 4: 2 to 4.

It is possible to feel the aesthetics of the ground state in the above-mentioned ratio range, to increase the flavor of each natural material, to form an appropriate chemistry, and to combine with the meat quality unique to the meat to improve appetite.

Kiwi, banana, grape, tomato, persimmon, strawberry, melon, watermelon, tangerine, melon, garlic, dried red pepper, radish, cucumber, eggplant, bellflower etc. in addition to onion, Can be used together. In particular, sesame oil, squash and black pepper, preferably white pepper can be used together, thereby making the taste and flavor inherent in Baekgalbi more sophisticated and enriching.

The second aging step (S40) is a step of aging the second seasoning. This has the advantage that you can feel the distinctive chewiness of onion, pear, and apple when consumed with back ribs.

In an embodiment, the second aging may aged the second sauce at -5 to 5 DEG C for 20 to 30 hours.

In the present invention, the white back ribs are subjected to secondary aging by mixing secondary natural materials including onion, pear, apple, etc. with ground sesame oil, and then subjected to secondary aging at -5 to 5 DEG C for 20 to 30 hours Can be aged for 22 to 26 hours. When ripened in the above range, there is an advantage that a unique chewed aesthetic feeling of onion, pear, and apple can be felt when consumed with back ribs.

The seasoning mixture forming and tertiary aging step (S50) is a step of mixing a first seasoned first season with a second seasoned seasoning to form a seasoning mixture and then aging the seasoning mixture, Miwon, etc.) are eliminated and caramel coloring is added without adding caramel juice and meat quality backgalbie unique, but can achieve a refreshing taste and clean.

In an embodiment, the third aging may be aged at -3 to 10 < 0 > C for 65 to 80 hours.

In the present invention, the bagal ribs are subjected to a third aging by mixing a mixture of primary and secondary aged natural ingredients and broth with meat, wherein the mixture is aged at a temperature of -3 to 10 ° C, preferably 0 to 3 Deg.] C for 60 to 80 hours, preferably 65 to 75 hours. When fermented in the above-mentioned range, it is rich in nutritional components, juicy and fleshy flavor specific to white rarbi is high, and the more it is eaten with a clear and clean taste, the more it can satisfy the taste and the flavor can be further improved.

The mixing step (S60) of the seasoning mixture and the meat is a step of blending the meat such as cow or pig into the specific seasoning mixture prepared by the method described above. Accordingly, it is possible to more appropriately realize a pale and clean taste unique to white marbles according to the present invention, which is manufactured by mixing the meat and the sauce from the beginning without first mixing, followed by the first aging, the second aging and the third aging.

In an embodiment, the meat may be mixed with a third seasoned seasoning mixture to remove blood.

Although meat quality and taste of meat are influenced by various factors and are determined by subjective judgment rather than objective methods, pH, water-holding capacity (Drip Loss, Filter-paper Fluid Uptake) Cooking loss, color (lightness, redness, yellowness) and sensory coloring.

In particular, in the present invention, whiteness is measured by the CIELAB chromaticity method widely used in the world, in order to evaluate the whiteness index, which is the color of meat, that is, the brightness of meat color.

This is a remarkable improvement in the conventional reddish or black light meat, which caused a strong rejection of food intake due to the bloody appearance of the appearance, or a doubt about the freshness of the meat.

Therefore, in order to obtain such a white visual effect, in the present invention, when producing ribs of cattle or pork, the meat of the raw material is completely removed to form white ribs of white color with almost no swelling.

The meat is very rich in meat quality, but the caramel pigment is excluded altogether to stimulate the aesthetics by emitting whiteness. As the meat is baked, the whiteness is transformed into the original sword-red meat color and the double specificity .

In the present invention, the mixture of the seasoned mixture and the meat which has undergone the third aging is mixed with 10 to 40 parts by weight, preferably 15 to 35 parts by weight, more preferably 20 to 30 parts by weight of the seasoning mixture per 100 parts by weight of meat It is good to do. In the above mixing range, the white marbling according to the present invention exhibits a natural well-being effect of hypoglycemic low salt while eliminating chemical seasoning and the like, and it is also advantageous in that the effect of the dressing action and the detoxifying action can be realized through the use of the Korean soy sauce.

In one embodiment, the natural material may further comprise meju.

Meju is a raw material for the production of meju fungus, which is made by inoculating and cultivating the oyster fungus with the addition of starch raw materials such as boiled soybeans or boiled soybean flour. It is used for soaking soy sauce, soybean paste, and kochujang, Cube and so on.

The present invention utilizes the meju powder in the form of meju powder. The meju powder is abundant in protein, nutritionally helps and also has a function of lowering the concentration of cholesterol attached to the fatty wall of the soybean fatty acid, There is also an excellent effect on prevention.

Such a fermented powder can be sprinkled on the surface of the meat as the above-described bacon or porcini pork ribs of the present invention or included in the primary fermentation of a natural material, thereby further enhancing the flavor and improving the aesthetics.

Back ribs

Another aspect of the present invention is a whiteness ratio of 91 to 98 as measured by the CIELAB colorimetric method.

As described above, meat quality and taste of meat are generally determined by subjective judgment, but acidity, water holding capacity, heat loss, coloring and sensory coloring are used as criteria for showing more objective values.

In particular, in most of the restaurants in the country, carrots are used to artificially change the color of meat because the meat is kept in the water for more than 12 hours,

In the present invention, since no harmful caramel coloring matter is added to the human body, the color of the meat is not artificially changed, and the white color of the white color is almost free from swelling.

Therefore, the whiteness index of white meat of the present invention was evaluated by the whiteness index, which is the color of meat, that is, the color of meat. For this purpose, the whiteness measurement method using the CIELAB colorimetric method widely used worldwide was used.

The CIELAB colorimetric method utilizes the color space defined by CIE based on the opposite color theory of yellow-blue and green-red in which a human senses color close to human sensibility, and this color space has a color error It is the most widely used in the world, easily guessing the range and direction.

More specifically, the CIELAB chromaticity method simultaneously expresses brightness and color and uses L *, a *, b * values or the like for expressing the chromaticity. L * is a reflectance (brightness such as a human sensation) A * denotes a chromaticity diagram, a * denotes red, -a * denotes a green direction, b * denotes a chromaticity diagram, b * denotes yellow, and -b * denotes a blue direction .

Other colorimetric method is sensory coloring method, which is measured based on the meat quality standard of NPPC (1999) of the United States. The chromaticity standard is 1 to 6, and each color is based on CIE L * (lightness) , 55, 49, 43, 37, and 31, respectively. At this time, the closer to 1, the darker the color, and the closer to 6 the darker the color, the more red. In another embodiment of the present invention, such an artificial coloring method can be used.

In the present invention, the whiteness is measured by the CIELAB chromaticity method, and the range may be 85 to 95. [ In the above range, the appearance is close to white. Even though the meat is rich in meat quality, it is whitish to stimulate the aesthetics. As the meat is baked, the white color is transformed into the original sword-red meat color.

The white back ribs prepared according to the present invention can realize white whiteness by not adding a caramel colorant and eliminate chemical seasoning (MSG, Miwon, etc.) at the same time, so that they are not harmful to the human body at the same time, Is reduced by more than 50%, and has a low-salt mortar taste. In addition, it is rich in nutritional ingredients, and has a juicy and meaty flavor. It is also refreshing and refreshing to improve the flavor, and the brewed soy sauce or body The harmful acid is decomposed. Using the soy sauce that does not use the soy sauce, the deep and delicate flavor of the soy sauce is used to realize the effects of the suits and detoxification. The flavor, sweetness, color and other senses Can be widely consumed regardless of gender or age regardless of sex.

Hereinafter, the configuration and operation of the present invention will be described in more detail with reference to preferred embodiments of the present invention. It is to be understood, however, that the same is by way of illustration and example only and is not to be construed in a limiting sense.

Further, it is to be understood that the present invention is not limited to the above-described embodiments, and various modifications and changes may be made without departing from the scope of the present invention.

Example

Example 1

1 kg of kelp, 2 kg of anchovies, 5 kg of soy sauce, 2 kg of sugar, 8 kg of starch syrup, 1.5 kg of ginger and 1.5 kg of primary natural material, 1.25 kg of apple, 0.3 kg of liquorice, 0.2 kg of cinnamon, 0.35 kg of onion, 0.2 kg of green onion, and 0.018 kg of dried red pepper were thoroughly cleaned, and the whole was put into a container and heated for 2 hours to form a first sauce.

Then, the first sauce was firstly aged at room temperature for 12 hours.

Then, the second natural ingredients such as onion 1.5 kg, pear 4 kg and apple 4 kg were ground and mixed with 0.1 kg of white pepper, 0.5 kg of sesame oil and 0.4 kg of pure syrup to form a second sauce.

Then, the second sauce was subjected to second aging at 0 ° C for 24 hours.

Then, the first aged first sauce is mixed with the second aged second sauce to form a seasoning mixture. Then, the seasoning mixture is mixed with meat and then aged three times for 2 to 72 hours. Finally, I finished the ribs.

Example 2

Except that the primary aging time was set at 8 hours, the secondary aging time was set at 30 hours, the tertiary aging time was set at 60 hours, and the respective raw materials were compounded at the content ratios shown in the following Table 1 by the production method of the present invention , And the back lobe was prepared in the same manner as in Example 1 above.

Example 3

The back ribs were prepared in the same manner as in Example 1 except that each raw material was blended at a content ratio shown in Table 1 so as to be slightly deviated from the optimum blending ratio of the present invention.

Example 1 Example 2 Example 3 First Season Kelp One One 0.8 Anchovy 2 2 1.5 Korean soy sauce 5 5 3.8 Sugar 2 2 1.2 corn syrup 8 8 7 ginger 1.5 1.5 One ship 1.5 1.5 1.9 Apple 1.25 1.25 1.4 Licorice 0.3 0.3 0.5 radish 1.25 1.25 1.10 Tong 0.5 0.5 0.6 cinnamon 0.2 0.2 0.1 onion 0.35 0.35 0.4 Green onion 0.2 0.2 0.2 Gun red pepper 0.018 0.018 0.015 Chemical seasoning - - - Second Season onion 1.5 1.5 1.5 ship 4 4 5.5 Apple 4 4 5 Back 0.1 0.1 0.1 Sesame oil 0.5 0.5 0.4 A species 0.4 0.4 0.3 Caramel coloring - - - meat beef - - 10 Pork 10 10 -

(Unit: kg)

Comparative Example 1

The first, second and mixed seasonings mixed with condiments and natural materials, except for the first to third aging process, were used in the market and distributed in the content ratios shown in Table 2 below, The white back ribs were prepared in the same manner as in Example 1 above.

Comparative Example 2

Except that a chemical seasoning (MSG, Miwa etc.), a caramel coloring matter and a haze root were added by conventional methods, and other raw materials and the like were compounded in the contents ratio shown in the following Table 2, Respectively.

Comparative Example 3

A white back ratio was prepared in the same manner as in Example 1 except that each raw material was blended at a content ratio shown in Table 2 so that it did not deviate significantly or partially from the optimum blending ratio of the present invention.

Comparative Example 1 Comparative Example 2 Comparative Example 3 First Season Kelp One One One Anchovy 2 2 2.5 Why the liver 5 7 5 Sugar 2 2 3.5 corn syrup 8 8 5 ginger 1.5 1.5 - ship 1.5 1.5 2 Apple 1.25 1.25 3.5 Licorice 0.3 0.3 One radish 1.25 1.25 2.5 Tong 0.5 0.5 1.7 cinnamon 0.2 0.2 0.5 onion 0.35 0.35 - Green onion 0.2 0.2 0.5 Gun red pepper 0.018 0.018 0.2 Chemical seasoning 0.2 One 0.2 Second Season onion 1.5 1.5 1.5 ship 4 4 2 Apple 4 4 9 Back 0.1 0.1 0.3 Sesame oil 0.5 0.5 1.5 A species 0.4 0.4 0.9 Caramel coloring 0.1 0.5 0.1 meat beef - - 10 Pork 10 10 -

(Unit: kg)

Whiteness measurement

In order to grasp the actual whiteness of the white back ribs prepared in Examples 1 to 3 and Comparative Examples 1 to 3, CR-14 manufactured by Konica Minolta Co., Ltd. was used to measure the whiteness degree by CIELAB chromaticity method widely used around the world Were measured.

As a result of the measurement, in the case of Examples 1 to 3 according to the present invention, the degree of whiteness was remarkably excellent at a level at which the degree of white color was clearly visible, but in Comparative Examples 1 to 3, And the appearance of a blackish red color as in the case of the ribs of the present invention.

Whiteness
(whiteness index) Example 1 92 Example 2 97 Example 3 95 Comparative Example 1 68 Comparative Example 2 79 Comparative Example 3 73

Sensory evaluation

Preparation and method of evaluation

For the sensory evaluation of white back ribs according to the present invention, two kinds of pork ribs and small pork ribs, which are most commonly consumed widely, were selected. Based on the results, the sensory properties such as fragrance, sweetness, The gender was evaluated in the following criteria and conditions.

First, in order to consider the universally specific validity of the sensory evaluation, the subjects were randomly selected and appropriately considered the total age and male sex ratio.

The subjects were 600 specimens, 315 males and 285 females. Considering that the age group preferring ribs is not centered on a specific age group, .

Especially, in order to obtain definite results, the sensory evaluators, who are the subject of the experiment, explained the purpose of the sensory evaluation, the purpose of the experiment, and the evaluation items and have the ability to identify the quality difference by conducting sufficient training.

In order to remove residual effects of food such as meals and beverages which were taken first in the back ribs of the present invention, excessive intake of food or food was prohibited 3 hours before the sensory evaluation.

Sensory evaluation result

As described above, the sensory evaluation of two kinds of white back ribs, such as pork ribs and small back ribs, according to the present invention was randomly randomly selected, and as a result, the following results were obtained for the pig back ribs and small back ribs 4 and Table 5 were obtained.

[Table 4]

[Table 5]

The above sensory evaluation method was performed by the 5-point preference test. The evaluation items of the preference degree were overall flavor, sweetness and color, and the pig back ribs and small back ribs were all The overall favorability was high.

Accordingly, the white back rib according to the present invention can realize white whiteness by adding no caramel coloring, and can eliminate harmful chemical seasonings (MSG, Miwon, etc.) at all, Is reduced by more than 50%, and has a low-salt mortar taste. In addition, it is rich in nutritional ingredients, and has a juicy and meaty flavor. It is also refreshing and refreshing to improve the flavor, and the brewed soy sauce or body The harmonious acid decomposition The use of soy sauce, which does not use soy sauce and produces a deep and delicate flavor, realizes the effect of suicide and detoxification, and reproduces the flavor, sweetness and color of 500 years of Chosun dynasty. It is an invention of natural well-being ribs that can be widely consumed regardless of gender or ages (See Tables 4 and 5 above).

While the invention has been shown and described with reference to certain preferred embodiments thereof, it will be understood by those of ordinary skill in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims. This is possible.

Therefore, the scope of the present invention should not be limited by the described embodiments, but should be determined by the scope of the appended claims as well as the appended claims.

Claims (11)

Whole kelp, anchovies, condiments and primary natural ingredients are added to water and heated for 1 to 3 hours to form a first sauce;
The first sauce is firstly aged;
Secondary natural ingredients, including onions, pears and apples, are ground and mixed with sesame oil to form a second sauce;
The second seasoning is second-aged;
The first aged first sauce is mixed with the second aged second sauce to form a seasoning mixture, and then the third aged;
And combining the third aged seasoning mixture with meat,
The condiments include Korean soy sauce, sugar, syrup and ginger,
Wherein said primary natural material comprises pear, apple, licorice, radish, wholegrain, cinnamon, onion, green onion and dried red pepper.
The method according to claim 1,
Wherein the condiments are prepared by mixing Korean soy sauce, sugar, millet, and ginger at a ratio of 3: 4: 1 to 2: 5: 6: 1.
The method according to claim 1,
The primary natural material is prepared by mixing the pear, apple and licorice in a ratio of 4 to 6: 3 to 5: 1,
Wherein the secondary natural material is an onion, a pear, and an apple mixed in a ratio of 1: 2 to 4: 2 to 4.
The method according to claim 1,
Wherein the seasoning and the first natural material are mixed at a ratio of 2: 4: 1.
The method according to claim 1,
Wherein the primary aging is aged at room temperature for 10 to 15 hours.
The method according to claim 1,
Wherein the secondary aging is aged at -5 to 5 DEG C for 20 to 30 hours.
The method according to claim 1,
Wherein the preparation method does not include chemical seasoning or caramel coloring.
The method according to claim 1,
Wherein the meat is removed from the blood and blended with a third seasoned seasoning mixture.
The method according to claim 1,
Wherein the third aging is aged at -3 to 10 캜 for 65 to 80 hours.
The method according to claim 1,
Wherein the natural material further comprises meju.
A white back rib which has been prepared by the method of any one of claims 1 to 10 and has a whiteness of 91 to 98 as measured by the CIELAB chromaticity method.

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