KR20170004344A - Method for preparing seasoning sauce for meat - Google Patents
Method for preparing seasoning sauce for meat Download PDFInfo
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- KR20170004344A KR20170004344A KR1020150094572A KR20150094572A KR20170004344A KR 20170004344 A KR20170004344 A KR 20170004344A KR 1020150094572 A KR1020150094572 A KR 1020150094572A KR 20150094572 A KR20150094572 A KR 20150094572A KR 20170004344 A KR20170004344 A KR 20170004344A
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- 235000013372 meat Nutrition 0.000 title claims abstract description 103
- 235000015067 sauces Nutrition 0.000 title claims abstract description 94
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 45
- 238000000034 method Methods 0.000 title claims description 29
- 239000000203 mixture Substances 0.000 claims abstract description 47
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 claims abstract description 27
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims abstract description 27
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 claims abstract description 27
- 229940010454 licorice Drugs 0.000 claims abstract description 27
- 150000003839 salts Chemical class 0.000 claims abstract description 25
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 24
- 235000008397 ginger Nutrition 0.000 claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- 240000002234 Allium sativum Species 0.000 claims abstract description 23
- 235000004611 garlic Nutrition 0.000 claims abstract description 23
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 21
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 18
- 229930006000 Sucrose Natural products 0.000 claims abstract description 18
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- 244000203593 Piper nigrum Species 0.000 claims abstract description 16
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 16
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 14
- 239000006002 Pepper Substances 0.000 claims abstract description 14
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 14
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 14
- 238000010438 heat treatment Methods 0.000 claims abstract description 13
- 210000001185 bone marrow Anatomy 0.000 claims abstract description 12
- 239000000843 powder Substances 0.000 claims abstract description 11
- 240000009164 Petroselinum crispum Species 0.000 claims abstract description 5
- 235000011197 perejil Nutrition 0.000 claims abstract description 5
- 244000273928 Zingiber officinale Species 0.000 claims abstract 5
- 235000000346 sugar Nutrition 0.000 claims description 9
- 239000008159 sesame oil Substances 0.000 claims description 8
- 235000011803 sesame oil Nutrition 0.000 claims description 8
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 claims description 5
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 claims description 5
- 239000011593 sulfur Substances 0.000 claims description 5
- 229910052717 sulfur Inorganic materials 0.000 claims description 5
- 244000020518 Carthamus tinctorius Species 0.000 claims description 4
- 235000003255 Carthamus tinctorius Nutrition 0.000 claims description 4
- 230000032683 aging Effects 0.000 claims description 2
- 235000013614 black pepper Nutrition 0.000 claims description 2
- 235000020183 skimmed milk Nutrition 0.000 claims description 2
- 241000202807 Glycyrrhiza Species 0.000 claims 3
- 239000000796 flavoring agent Substances 0.000 abstract description 15
- 235000019634 flavors Nutrition 0.000 abstract description 15
- 238000003860 storage Methods 0.000 abstract description 15
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 abstract description 5
- 102000002322 Egg Proteins Human genes 0.000 abstract description 5
- 108010000912 Egg Proteins Proteins 0.000 abstract description 5
- 235000014103 egg white Nutrition 0.000 abstract description 5
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- 241000251468 Actinopterygii Species 0.000 abstract description 2
- 241000234282 Allium Species 0.000 abstract description 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 abstract description 2
- 244000303040 Glycyrrhiza glabra Species 0.000 abstract 2
- 241000473391 Archosargus rhomboidalis Species 0.000 abstract 1
- 240000004670 Glycyrrhiza echinata Species 0.000 description 22
- 238000004519 manufacturing process Methods 0.000 description 22
- 241000234314 Zingiber Species 0.000 description 19
- 230000000052 comparative effect Effects 0.000 description 19
- 235000019640 taste Nutrition 0.000 description 18
- 238000002360 preparation method Methods 0.000 description 9
- 235000015278 beef Nutrition 0.000 description 7
- 235000015277 pork Nutrition 0.000 description 6
- 235000013555 soy sauce Nutrition 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 4
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 3
- 235000017491 Bambusa tulda Nutrition 0.000 description 3
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 description 3
- 240000003259 Brassica oleracea var. botrytis Species 0.000 description 3
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- 235000013305 food Nutrition 0.000 description 3
- 235000020989 red meat Nutrition 0.000 description 3
- 241000207961 Sesamum Species 0.000 description 2
- 235000003434 Sesamum indicum Nutrition 0.000 description 2
- 239000003610 charcoal Substances 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 210000003194 forelimb Anatomy 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 235000015090 marinades Nutrition 0.000 description 2
- 235000019643 salty taste Nutrition 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 210000000689 upper leg Anatomy 0.000 description 2
- 241000272525 Anas platyrhynchos Species 0.000 description 1
- 241000272814 Anser sp. Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 240000007311 Commiphora myrrha Species 0.000 description 1
- 235000006965 Commiphora myrrha Nutrition 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 244000058871 Echinochloa crus-galli Species 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 240000008397 Ganoderma lucidum Species 0.000 description 1
- 235000001637 Ganoderma lucidum Nutrition 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 240000000599 Lentinula edodes Species 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- 235000007265 Myrrhis odorata Nutrition 0.000 description 1
- 241000237509 Patinopecten sp. Species 0.000 description 1
- 235000014443 Pyrus communis Nutrition 0.000 description 1
- 244000088415 Raphanus sativus Species 0.000 description 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 1
- 229920000297 Rayon Polymers 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 235000015197 apple juice Nutrition 0.000 description 1
- 235000015241 bacon Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000000969 carrier Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000008162 cooking oil Substances 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
- 235000005686 eating Nutrition 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 210000002758 humerus Anatomy 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 210000003141 lower extremity Anatomy 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 239000008213 purified water Substances 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 235000020637 scallop Nutrition 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
- 235000015099 wheat brans Nutrition 0.000 description 1
- 235000020990 white meat Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/06—Meat products; Meat meal; Preparation or treatment thereof with gravy or sauce
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/30—Meat extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Seasonings (AREA)
Abstract
본 발명은 (1) 사골을 생강, 가시오가피, 감초, 마늘과 함께 물에 첨가한 후 12시간 내지 24시간 동안 가열하여 사골 육수를 수득하는 단계; 및 (2) 상기 사골 육수에 백설탕, 소금, 합성 조미료, 정종, 후추가루, 마늘 및 양파를 첨가하여 혼합하는 단계를 포함하는, 육류용 양념소스 조성물의 제조방법을 제공하며, 본 발명에 따른 육류용 양념소스 조성물은 사골 육수의 감칠맛으로 인해 풍미가 우수하고, 가시오가피 및 감초를 사용하여 육류의 비린내 및 잡내를 차단할 수 있을 뿐만 아니라, 육류의 저장 안정성을 개선하는바, 양념육을 제조하는데 매우 유용하게 사용될 수 있다. (1) adding bovine bone to water together with ginger, parsley, licorice and garlic and then heating for 12 to 24 hours to obtain bone marrow broth; And (2) adding the white sugar, salt, synthetic seasoning, seeds, pepper powder, garlic, and onion to the egg white meat, and mixing the meat sauce sauce composition. The sauce sauce composition is excellent in flavor due to the richness of the meat broth and can be used not only to cut meat and fish but also to improve the storage stability of the meat by using the sea bream and licorice, Can be used.
Description
본 발명은 육류용 양념소스 조성물의 제조방법에 관한 것으로서, 보다 상세하게는 감초 및 가시오가피와 함께 우려낸 사골 육수를 포함함으로써, 육류에 개선된 저장 안정성 및 풍미를 부여할 수 있는, 육류용 양념소스 조성물을 제조하는 방법에 관한 것이다.
The present invention relates to a method for preparing a sauce sauce composition for meat, and more particularly, to a sauce sauce composition for meat, which can impart improved storage stability and flavor to meat by including safflower meat, To a process for producing the same.
최근, 식생활의 서구화로 동물성 식품의 비중이 커지면서 육가공 제품에 대한 소비가 증가하고 있다. 육류는 통상 쇠고기와 돼지고기로 대표되는 적색육과 가금류, 즉 닭과 오리 등의 백색육으로 구별된다. 적색육은 특히 그 풍미가 대단하여 구이, 찜, 튀김, 탕, 적 등 거의 모든 음식형태로 다양하게 가공되어 섭취되고 있다. 특히, 구이는 불에 구울 때에 나는 육향과 더불어 육질 자체에 독특한 맛을 부여하여 인기가 높은 식품 조리방법이다.Recently, consumption of meat products has been increasing as the proportion of animal foods has increased due to westernization of dietary habits. Meat is usually divided into red meat and poultry, typically beef and pork, white meat, such as chicken and duck. Red meat is especially rich in its flavor, and it is ingested in various forms such as roasted, steamed, fried, tang, and red meat. Especially, when I roast a roast, I give a unique taste to the meat itself along with the taste, which is a popular food cooking method.
한편, 돼지고기나 쇠고기와 같은 육류의 취식방법으로는 파, 마늘, 생강, 미림, 간장, 화학 조미료 등을 적당량 혼합하여 만든 양념장에 고기를 일정 시간 절인(침지한) 다음에, 조리하여 먹는 것이 가장 보편적이다.On the other hand, as a method of eating meat such as pork or beef, meat is marinated (dipped) for a certain time in a marinade made by mixing an appropriate amount of par, garlic, ginger, mirin, soy sauce and chemical seasoning, It is the most common.
이와 관련된 특허들을 살펴보면, 한국 등록특허 제10-0557026호는 다시마 1 내지 10g, 표고버섯 5 내지 15g, 양파 150 내지 250g, 당근 30 내지 70g, 마늘 10 내지 50g, 생강 10 내지 30g, 후추 15 내지 25g, 사과 30 내지 90g, 레몬 20 내지 40g 및 설탕 500 내지 1,500g의 비율로 혼합된 고형분에 간장을 1.5 내지 2.5ℓ, 청주를 20 ㎖, 물을 40 내지 80㎖의 비율로 가하여 혼합하고, 90 내지 110℃의 온도에서 60 내지 120분 동안 가열중탕시킨 후, 잔류하는 고형분들을 제거하고 냉각시킨 조미 양념액 6ℓ에 대하여 사과과즙 4 내지 6ℓ, 청주 20 내지 60㎖, 식용유 10 내지 30g, 키위과즙 5 내지 20g 및 물 3 내지 4ℓ의 비율로 혼합한 것을 특징으로 한다.Korean Patent No. 10-0557026 discloses a Korean Patent No. 10-0557026 which comprises 1 to 10 g of sea tangle, 5 to 15 g of shiitake mushroom, 150 to 250 g of onion, 30 to 70 g of carrot, 10 to 50 g of garlic, 10 to 30 g of ginger, , 20 to 40 g of apple, 20 to 40 g of lemon and 500 to 1,500 g of sugar, 1.5 to 2.5 L of soy sauce, 20 mL of sake, 20 to 40 mL of water and 40 to 80 mL of water, The mixture was heated at 110 캜 for 60 to 120 minutes, and then the remaining solids were removed. To 6 ℓ of the seasoned sauce liquid cooled, 4 to 6 ℓ of apple juice, 20 to 60 ㎖ of sake, 10 to 30 g of cooking oil, And 3 to 4 liters of water.
또한, 한국 등록특허 제10-0326733호는 전체 부피를 기준으로 하여 50%의 정제수 및 마늘, 파, 간장, 식염, 미림 등이 함유된 47∼49%의 양념장에 수용성 광물이온으로서 칼슘, 마그네슘, 나트륨으로 구성된 1∼3%의 캐리어를 혼합하여 육류를 절임하는 것을 특징으로 한다.Also, Korean Patent No. 10-0326733 discloses that 47 ~ 49% of marinades containing 50% purified water, garlic, pear, soy sauce, salt, mirin and the like based on the total volume, calcium, magnesium, And 1 to 3% of carriers composed of sodium are mixed to pick up the meat.
하지만, 이러한 종래의 양념성분은 간장을 포함하고 있어 육질이 붉은 색에서 검붉은 색으로 변색이 발생하여 고기의 신선도가 떨어지는 느낌을 주고, 더불어 고기의 유통기간이 짧아지는 문제점이 있다.
However, such a conventional seasoning ingredient contains soy sauce, which causes discoloration of the meat from red to sour red to give a feeling of freshness of the meat being lowered, and shortening the period of distribution of the meat.
이를 개선하기 위하여, 한국 등록특허 제10-0834045호에서는 간장을 사용하지 않고 설탕 50∼95중량%와 건조된 소금 5∼50중량%를 혼합한 다음, 1일에서 15일간 유지시키는 단계; 상기 혼합물 100중량부에 대하여 향신료 0.001∼1중량부와 깨 가루 0.01∼5중량부를 첨가, 혼합시켜 양념을 준비하고, 수선된 고기류의 양면에 상기 양념을 도포시키는 단계; 및 식물유 20∼60중량부와 액상조미료 20∼60중량부로 구성된 액상 혼합물을 상기 양념이 도포된 고기류의 표면이 젖을 정도로 뿌려주는 단계를 포함하는 것을 특징으로 하는 양념을 이용한 고기류의 처리방법을 개시하고 있으며, 상기 방법에 의해 제조시 고기류의 유통기간과 육색의 변질을 개선할 수 있음을 개시하고 있다.In order to improve this, Korean Patent No. 10-0834045 discloses a method of mixing 50 to 95% by weight of sugar and 5 to 50% by weight of dried salt without using soy sauce, and then maintaining the mixture for 1 to 15 days; 0.001 to 1 part by weight of spice and 0.01 to 5 parts by weight of sesame powder are added to and mixed with 100 parts by weight of the mixture to prepare a sauce and the sauce is applied on both sides of the meat; And 20 to 60 parts by weight of a vegetable oil and 20 to 60 parts by weight of a liquid seasoning to a wetted surface of the meat to which the sauce is applied so as to wet the sauce. And it is disclosed that the above method can improve the distribution period of meat and deterioration of meat color during manufacture.
하지만, 상기 방법에 의해 처리된 양념육은 간장을 포함한 양념소스를 사용하여 제조된 양념육에 비해 풍미가 저하되는 단점이 있었다.
However, there is a disadvantage in that the flavor of the sauces treated by the above method is lower than that of the sauces prepared using the sauce including the soy sauce.
이에 본 발명자들은 가시오가피 및 감초와 함께 우려낸 사골 육수를 이용한 육류용 양념소스 조성물을 개발하였고, 상기 양념소스 조성물이 육류의 저장성 뿐만 아니라 풍미를 개선하는 효과가 매우 뛰어남을 확인함으로써 본 발명을 완성하였다.
Accordingly, the inventors of the present invention have developed a sauce seasoning sauce composition using meat sauce with cauliflower and licorice, and completed the present invention by confirming that the sauce sauce composition has an excellent effect of improving flavor as well as storage stability of meat.
따라서, 본 발명의 목적은 육류의 저장성 및 풍미를 개선할 수 있는 육류용 양념소스 조성물의 제조방법을 제공하는 것이다. Accordingly, an object of the present invention is to provide a method for preparing sauce sauce composition for meat, which can improve the shelf life and flavor of meat.
본 발명의 다른 목적은 상기 방법에 의해 제조된 육류용 양념소스 조성물을 제공하는 것이다.
Another object of the present invention is to provide a sauce sauce composition for meat produced by the above method.
상기 목적을 달성하기 위하여, 본 발명은 (1) 사골을 생강 및 감초와 함께 물에 첨가한 후 12시간 내지 24시간 동안 가열하여 사골 육수를 수득하는 단계; 및 (2) 상기 사골 육수에 백설탕, 소금, 합성 조미료, 정종, 후추가루, 마늘을 첨가하여 혼합하는 단계를 포함하는, 육류용 양념소스 조성물의 제조방법을 제공한다. In order to achieve the above object, the present invention provides a method for producing bone marrow, comprising the steps of: (1) adding bovine bone to water together with ginger and licorice and then heating for 12 to 24 hours to obtain bone marrow; And (2) adding white sugar, salt, synthetic seasoning, seeds, pepper powder, and garlic to the egg white meat, and mixing the meat sauce.
또한, 상기 목적을 달성하기 위하여, 본 발명은 (1) 사골을 생강, 가시오가피 및 감초와 함께 물에 첨가한 후 12시간 내지 24시간 동안 가열하여 사골 육수를 수득하는 단계; 및 (2) 상기 사골 육수에 백설탕, 소금, 합성 조미료, 정종, 후추가루, 마늘을 첨가하여 혼합하는 단계를 포함하는, 육류용 양념소스 조성물의 제조방법을 제공한다. Further, in order to attain the above object, the present invention provides a method for producing bone marrow, comprising the steps of: (1) adding bovine bone to water together with ginger, barnyardgrass and licorice and then heating for 12 to 24 hours to obtain bone marrow; And (2) adding white sugar, salt, synthetic seasoning, seeds, pepper powder, and garlic to the egg white meat, and mixing the meat sauce.
상기 다른 목적을 달성하기 위하여, 본 발명은 전술한 방법에 의해 제조된 육류용 양념소스 조성물을 제공한다.
To achieve these and other objects, the present invention provides a meat sauce sauce composition prepared by the above-described method.
본 발명에 따른 육류용 양념소스 조성물은 사골 육수의 감칠맛으로 인해 풍미가 우수하고, 가시오가피 및 생강을 사용하여 육류의 비린내 및 잡내를 차단할 수 있을 뿐만 아니라, 육류의 저장 안정성을 개선하는바, 양념육을 제조하는데 매우 유용하게 사용될 수 있다.
The sauce sauce composition for meat according to the present invention is excellent in flavor due to the rich taste of meat broth, and can be used to cut off meat and fish from the meat by using cauliflower and ginger, as well as to improve the storage stability of meat. It can be very useful for manufacturing.
본 발명은 (1) 사골을 생강, 가시오가피 및 감초와 함께 물에 첨가한 후 12시간 내지 24시간 동안 가열하여 사골 육수를 수득하는 단계; 및 (2) 상기 사골 육수에 백설탕, 소금, 합성 조미료, 정종, 후추가루, 마늘을 첨가하여 혼합하는 단계를 포함하는, 육류용 양념소스 조성물의 제조방법을 제공한다. (1) adding bovine bone to water together with ginger, parsley, and licorice and then heating for 12 to 24 hours to obtain bone marrow; And (2) adding white sugar, salt, synthetic seasoning, seeds, pepper powder, and garlic to the egg white meat, and mixing the meat sauce.
또한, 본 발명은 (1) 사골을 생강, 가시오가피 및 감초와 함께 물에 첨가한 후 12시간 내지 24시간 동안 가열하여 사골 육수를 수득하는 단계; 및 (2) 상기 사골 육수에 백설탕, 소금, 합성 조미료, 정종, 후추가루, 마늘을 첨가하여 혼합하는 단계를 포함하는, 육류용 양념소스 조성물의 제조방법을 제공한다. Also, the present invention provides a method for producing bone marrow, comprising: (1) adding bovine bone to water together with ginger, parsley, and licorice, and then heating for 12 to 24 hours to obtain bone marrow; And (2) adding white sugar, salt, synthetic seasoning, seeds, pepper powder, and garlic to the egg white meat, and mixing the meat sauce.
이하, 본 발명에 따른 육류용 양념소스 조성물의 제조방법을 단계별로 상세히 설명한다.
Hereinafter, a method of preparing the sauce sauce composition for meat according to the present invention will be described in detail.
단계 1Step 1
본 발명에 따른 제조방법의 단계 1에서는 사골을 생강 및 감초와 함께 물에 첨가한 후 12시간 내지 24시간 동안 가열하여 사골 육수를 수득한다. In step 1 of the production method according to the present invention, the bovine bone is added to water together with ginger and licorice, and then heated for 12 to 24 hours to obtain the broth.
또한, 본 발명에 따른 다른 제조방법의 단계 1에서는 사골을 생강, 가시오가피 및 감초와 함께 물에 첨가한 후 12시간 내지 24시간 동안 가열하여 사골 육수를 수득한다. 즉, 가시오가피를 포함하지 않고, 사골만을 기본으로 사골 육수를 수득할 수 있고, 사골에 가시오가피를 포함하여 사골육수를 수득할 수 있다.Further, in step 1 of another production method according to the present invention, the bovine bone is added to water together with ginger, parsley, and licorice, followed by heating for 12 to 24 hours to obtain broth. Namely, the skimmed meat can be obtained on the basis of skeleton only, without the skimmed meat, and the skimmed meat including the skimmed meat can be obtained.
이때, 상기 가시오가피는 사골육수가 진하게 우려나고 불끄기 2~3시간 전에 넣는다. 이는 가시오가피의 고유의 향이 너무 강하지 않도록 하기 위한 것이다. At this time, the bamboo shoots are thickened and the bamboo shoots are thickened, and the bamboo shoots are put in 2-3 hours before turning off. This is to prevent the intrinsic fragrance of the scallop.
본 발명에 따른 방법에 의해 제조된 육류용 양념소스 조성물은 사골 육수를 포함하는 것을 기술적 특징으로 하며, 특히 가시오가피 및 감초와 함께 우려낸 사골 육수를 포함함으로써 육류의 풍미 및 저장 안정성을 개선하는 것을 특징으로 한다. The meat sauce sauce composition prepared by the method according to the present invention is characterized in that the meat sauce contains the broth. The meat sauce composition according to the present invention is characterized by improving the flavor and storage stability of the meat by including the broth with cauliflower and licorice do.
단계 1에서 사용되는 사골은 소 앞다리의 상완골과 전완골, 뒷다리의 대퇴골과 하퇴골을 가리킨다. 상기 사골은 한우 유래일 수 있으며, 가능한 한 높은 육질등급의 고기에서 나온 뼈이거나 뼈의 단면이 유백색이고 치밀한 것을 이용하는 것이 바람직하다. 상기 사골은 물 3,000 중량부를 기준으로, 500 내지 2,000 중량부의 양, 바람직하게는 1,000 중량부의 양으로 사용될 수 있으나, 이에 제한되지 않는다. The bovine bone used in step 1 refers to the humerus and forelimb of the bovine forelimb, the femur and the femur of the hind leg. The bovine bone may be derived from Korean beef, and it is preferable to use bones derived from meat having the highest meat grade as high as possible, or those having a milky white and dense cross section of bones. The bovine bone may be used in an amount of 500 to 2,000 parts by weight, preferably 1,000 parts by weight, based on 3,000 parts by weight of water, but is not limited thereto.
또한, 단계 1에서 사골은 관절 및 뼈를 튼튼히 해주는 효능을 갖고 있고, 가시오가피는 체력증진 및 자양강장에 효과가 있어, 음식궁합이나 영양면에서도 매우 좋다. In addition, in step 1, the jacobs have the effect of strengthening the joints and bones, and the goose gum is effective in improving physical strength and nourishing tonic, and is also very good in terms of food compatibility and nutrition.
또한 상기 가시오가피 및 감초는 양념육의 풍미를 개선하고, 양념육의 저장 안정성을 개선하는 역할을 한다. 하지만, 가시오가피와 감초와 함께 우려낸 사골 육수가 육류의 풍미와 저장 안정성을 개선할 수 있다는 것은 종래 전혀 알려진 바 없다. 상기 가시오가피와 감초는 조합하여 사용되는 것이 바람직하다. 상기 가시오가피 및 감초는 물 3,000 중량부를 기준으로, 각각 10 내지 20 중량부, 바람직하게는 15 중량부의 양으로 사용될 수 있으나, 이에 제한되지 않는다. In addition, the above-mentioned garlic and licorice improves the flavor of the seasoning and improves the storage stability of the seasoning. However, it is not known at present that it is possible to improve the flavor and storage stability of the meat broth in the bone marrow, which has been accompanied by garlic and licorice. It is preferable that the viscera and licorice are used in combination. The viscose and licorice may be used in an amount of 10 to 20 parts by weight, preferably 15 parts by weight, based on 3,000 parts by weight of water, but are not limited thereto.
또한, 본 발명의 제조방법에 사용되는 생강은 사골 육수의 비린 맛을 차단하는 역할을 하며, 사골 육수에 감칠맛과 약간의 구수한 맛을 부여한다. 상기 생강은 물 3,000 중량부를 기준으로, 10 내지 20 중량부, 바람직하게는 15 중량부의 양으로 사용될 수 있으나, 이에 제한되지 않는다. In addition, the ginger used in the production method of the present invention blocks the salty taste of the broth and imparts a rich and slightly savory taste to the broth. The ginger may be used in an amount of 10 to 20 parts by weight, preferably 15 parts by weight, based on 3,000 parts by weight of water, but is not limited thereto.
상기 단계 1은 사골, 생강 및 감초를 물에 첨가하여 12시간 내지 24시간 동안 가열하되, 가열 종료 3-4시간 전에 가시오가피를 첨가하여 우려냄으로써 수행될 수 있는데, 상기 가열 동안 수시로 이물질을 제거하여 풍미를 개선하는 것이 바람직하다. 상기 가열 시간은 12시간 내지 24시간 동안 수행될 수 있으나, 이에 제한되지는 않는다. The step 1 may be carried out by adding bovine bone, ginger, and licorice to water, heating for 12 to 24 hours, and adding 3 to 4 hours before the end of heating to prevent the foreign body from being removed. . The heating time may be performed for 12 to 24 hours, but is not limited thereto.
본 발명의 하나의 구현예에서, 상기 단계 1에서는 물 30 중량부에 사골 10 중량부, 생강 0.15 중량부 및 감초 0.05 중량부를 첨가하여 21시간 동안 가열한 후, 가시오가피 0.15 중량부를 첨가하여 3시간 동안 가열함으로써 사골 육수를 수득할 수 있다.
In one embodiment of the present invention, in step 1, 10 parts by weight of bovine bone, 0.15 part by weight of ginger and 0.05 part by weight of licorice are added to 30 parts by weight of water, heated for 21 hours, added with 0.15 part by weight of guacamole, By heating, bone marrow broth can be obtained.
단계 2Step 2
본 발명에 따른 제조방법에서, 단계 2에서는 상기 사골 육수에 백설탕, 소금, 합성 조미료, 정종, 후추가루, 마늘을 첨가하여 혼합함으로써 육류용 양념소스 조성물을 완성한다. In step 2 of the production method according to the present invention, the sauce sauce composition for meat is completed by adding white sugar, salt, synthetic seasoning, seeds, pepper powder and garlic to the broth.
상기 첨가되는 백설탕, 소금, 합성 조미료, 정종, 후추가루, 마늘은 육류용 양념소스의 풍미를 개선하는 역할을 한다. The added white sugar, salt, synthetic seasoning, seeds, pepper powder, and garlic serve to improve the flavor of meat sauce sauce.
특히, 설탕은 소금과 혼합되어 소금의 잡미를 제거하고, 설탕과 소금은 단맛과 짠맛을 서로 중화시켜 달지도 않고 짜지도 않은 새로운 맛을 제공한다. In particular, sugar is mixed with salt to remove the smell of salt, and sugar and salt neutralize the sweetness and salty taste to provide a new taste that is neither sweetened nor salted.
상기 설탕은 단계 1에서 제조된 사골 육수 850 중량부를 기준으로 700 내지 1,000 중량부, 바람직하게는 800 중량부의 양으로 사용될 수 있고, 상기 소금은 사골 육수 850 중량부를 기준으로 50 내지 200 중량부, 바람직하게는 140 중량부의 양으로 사용될 수 있다. The sugar may be used in an amount of 700-1,000 parts by weight, preferably 800 parts by weight, based on 850 parts by weight of the broth prepared in step 1, and the salt may be used in an amount of 50-200 parts by weight based on 850 parts by weight of broth May be used in an amount of 140 parts by weight.
한편, 합성 조미료는 L-글루탐산나트륨을 함유하는 조미료를 가리키며, 이는 사골 육수의 감칠맛을 보강하는 역할을 한다. 상기 합성 조미료는 사골 육수 850 중량부를 기준으로 10 내지 50 중량부, 바람직하게는 30 중량부의 양으로 사용될 수 있다. On the other hand, the synthetic seasoning refers to a seasoning containing sodium L-glutamate, which enhances the richness of the broth. The synthetic seasoning may be used in an amount of 10 to 50 parts by weight, preferably 30 parts by weight, based on 850 parts by weight of broth.
또한, 정종 및 후추가루는 사골 육수의 비린내 및 잡내를 잡아주는 역할을 하며, 정종은 사골 육수 850 중량부를 기준으로 60 내지 130 중량부, 바람직하게는 90 중량부의 양으로 사용될 수 있고, 후추가루는 사골 육수 850 중량부를 기준으로 10 내지 20 중량부, 바람직하게는 15 중량부의 양으로 사용될 수 있다. In addition, the seeds and pepper powder serve to catch fishy and caught in the broth, and the seeds can be used in an amount of 60 to 130 parts by weight, preferably 90 parts by weight, based on 850 parts by weight of the broth, May be used in an amount of 10 to 20 parts by weight, preferably 15 parts by weight, based on 850 parts by weight of broth.
본 발명의 하나의 구현예에서, 상기 단계 2에서는 사골육수 57%~44%, 백설탕 44%~28%, 소금 7%~5%, 합성 조미료 1.5%~0.5%, 정종 6.2%~4.6 및 후추가루 0.7%~0.2%를 첨가한 후 냉각하여 육류용 양념소스 조성물을 완성할 수 있다.
In one embodiment of the present invention, in step 2, 57% to 44% of skim milk, 44% to 28% of white sugar, 7% to 5% of salt, 1.5% to 0.5% of synthetic seasoning, 6.2% 0.7% ~ 0.2% of flour is added and cooled to complete the sauce sauce composition for meat.
본 발명은 전술한 방법에 의해 제조된 육류용 양념소스 조성물을 제공한다.
The present invention provides a meat sauce sauce composition prepared by the above-described method.
한편, 본 발명은 전술한 방법에 의해 제조된 육류용 양념소스 조성물에 소금, 후추, 백설탕, 황설탕, 깨, 참기름, 정종, 마늘 및 미림을 추가하여 혼합하는 단계; 및 상기 혼합 소스에 육류를 침지하여 숙성하는 단계를 포함하는, 양념육의 제조방법을 제공한다. Meanwhile, the present invention relates to a method for preparing a sauce sauce sauce composition, comprising the steps of: adding salt, pepper, white sugar, sulfur sugar, sesame oil, seeds, garlic and mirin to a meat sauce sauce composition prepared by the above method; And a step of immersing meat in the mixed source and aging the meat.
상기 방법에서 추가로 첨가되는 소금, 후추, 백설탕, 황설탕, 깨, 참기름, 정종, 마늘 및 미림은 양념육의 풍미를 향상시키고, 육류의 육질을 부드럽게 만드는 역할을 한다. Salt, pepper, white sugar, sulfur sugar, sesame oil, seeds, garlic, and mirin, which are added in the above method, improve the flavor of the seasoning and soften the meat quality of the meat.
육류용 양념소스 조성물 300 중량부를 기준으로, 소금은 1 내지 3 중량부, 바람직하게는 2 중량부의 양으로 사용될 수 있고, 후추는 0.1 내지 1 중량부, 바람직하게는 0.4 중량부, 백설탕은 10 내지 15 중량부, 바람직하게는 12 중량부, 황설탕은 1 내지 5 중량부, 바람직하게는 3 중량부, 깨는 0.5 내지 2 중량부, 바람직하게는 1 중량부, 참기름은 20 내지 40 중량부, 바람직하게는 20 중량부, 정종은 10 내지 30 중량부, 바람직하게는 20 중량부, 마늘은 30 내지 70 중량부, 바람직하게는 50 중량부, 미림은 30 내지 50 중량부, 바람직하게는 40 중량부의 양으로 사용될 수 있다. The salt may be used in an amount of 1 to 3 parts by weight, preferably 2 parts by weight, based on 300 parts by weight of the meat seasoning sauce composition, 0.1 to 1 part by weight, preferably 0.4 part by weight, Preferably 1 to 5 parts by weight, preferably 1 to 5 parts by weight, preferably 1 to 5 parts by weight, preferably 1 to 5 parts by weight, preferably 1 to 5 parts by weight, preferably 1 to 5 parts by weight, 20 to 30 parts by weight, preferably 20 parts by weight of garlic, 30 to 70 parts by weight, preferably 50 parts by weight, preferably 30 to 50 parts by weight, preferably 40 parts by weight of garlic, It can be used as an amount.
본 발명의 하나의 구현예에서, 육류용 양념소스 조성물 300 중량부를 기준으로, 소금 2 중량부, 후추 0.4 중량부, 백설탕 12 중량부, 황설탕 3 중량부, 깨 1 중량부, 참기름 20 중량부, 정종 20 중량부, 마늘 50 중량부 및 미림 40 중량부의 양으로 사용될 수 있다.In one embodiment of the present invention, 2 parts by weight of salt, 0.4 parts by weight of pepper, 12 parts by weight of white sugar, 3 parts by weight of sulfur, 1 part by weight of sesame oil, 20 parts by weight of sesame oil, 20 parts by weight of seeds, 50 parts by weight of garlic and 40 parts by weight of wheat bran.
또한, 본 발명에 사용되는 육류의 예로는 소고기 또는 돼지고기를 들 수 있으나, 이에 제한되지 않으며, 소고기의 경우 갈비살 또는 불고기를, 돼지고기의 경우 삼겹살, 목살, 갈비살, 불고기 부위를 들 수 있으나, 이에 제한되지 않는다. Examples of meat to be used in the present invention include beef or pork, but are not limited thereto. In the case of beef, ribs or bulgogi can be used. In the case of pork, bacon, beef ribs, ribs, But is not limited thereto.
상기 육류용 양념소스 조성물에 각종 부원료를 첨가하여 제조된 혼합 소스는 육류와 10~30 : 100 중량 비율로 혼합될 수 있다.The mixed sauce prepared by adding various additives to the meat seasoning sauce composition may be mixed with the meat in a weight ratio of 10 to 30: 100.
상기 소스와 혼합된 육류는 3시간 내지 12시간 동안 숙성될 수 있으며, 바람직하게는 6시간 동안 숙성될 수 있다. 또한, 돼지고기 같은 경우에는 24시간 숙성을 해야 돼지고기의 맛을 음미할 수 있고, 소고기 같은 경우에는 혼합하여 바로 구워 먹어도 구수하고 고소한 맛을 낸다. The meat mixed with the sauce can be aged for 3 to 12 hours, preferably for 6 hours. In addition, in case of pork, it is necessary to mature for 24 hours to enjoy the taste of pork. In the case of beef, it is mixed and immediately grilled and savor the taste.
전술한 방법에 의해 제조된 양념육은 저장 기간에 따른 맛과 육질의 유지가 우수하며, 풍미 역시 향상되어 종래 양념소스를 대체하여 사용될 수 있다.
The seasoning produced by the above method is excellent in keeping the taste and meat quality according to the storage period, and the flavor is also improved, so that it can be used as a substitute for conventional seasoning sauce.
이하 본 발명을 실시예를 들어 상세히 설명하고자 하나, 하기 실시에는 본 발명을 예시하기 위한 것일 뿐, 이로 인해 본 발명의 범위가 제한되는 것은 아니다.
Hereinafter, the present invention will be described in detail with reference to Examples. However, the following Examples are intended to be illustrative of the present invention, and the scope of the present invention is not limited thereby.
제조예Manufacturing example
1: 육류용 1: For meat
양념소스Sauce sauce
조성물의 제조 Preparation of composition
사골을 물에 담구어 핏물을 제거한 후, 물로 깨끗이 세척하여 사골을 준비하였다. 상기 사골 10kg을 물 30 L에 넣은 다음, 생강 150g, 감초 50g을 첨가하고 21시간 동안 가열한 후, 가시오가피 150g을 첨가하여 3시간 동안 가열하였다. 상기 가열 중에 고운 채를 이용하여 이물질을 수시로 제거하였고, 물을 보충하여 30 L을 유지시켰다. 24시간 후 우러난 사골 육수 57%~44%에 백설탕 44%~28%, 소금 7%~5%, 합성 조미료 1.5%~0.5%, 정종 6.2%~4.6% 및 후추가루 0.7%~0.2%를 첨가하여 혼합한 다음, 실온으로 냉각하여 육류용 양념소스 조성물을 제조하였다.
The bones were immersed in water to remove the blood, and then the bones were cleaned with water. 10 kg of the bovine bone was placed in 30 L of water, and then 150 g of ginger and 50 g of licorice were added and heated for 21 hours. Then 150 g of gassy root was added and heated for 3 hours. During the heating, the foreign matters were removed frequently using fine sieve, and 30 L was maintained by replenishing with water. After 24 hours, 57% ~ 44% of white radish was added to 44 ~ 28% of white sugar, 7 ~ 5% of salt, 1.5 ~ 0.5% of synthetic seasoning, 6.2 ~ 4.6% of regular seasoning and 0.7 ~ And then cooled to room temperature to prepare a seasoning sauce composition for meat.
비교 compare
제조예Manufacturing example
1: 육류용 1: For meat
양념소스Sauce sauce
조성물의 제조 Preparation of composition
제조예 1에서 생강, 감초 및 가시오가피를 사용하지 않고, 총 12시간 동안 가열하는 것을 제외하고, 제조예 1의 과정을 반복하여 육류용 양념소스 조성물을 제조하였다.
The process of Production Example 1 was repeated except that ginger, licorice and licorice were not used in Production Example 1 and the mixture was heated for a total of 12 hours to prepare a seasoning sauce composition for meat.
비교 compare
제조예Manufacturing example
2: 육류용 2: For meat
양념소스Sauce sauce
조성물의 제조 Preparation of composition
제조예 1에서 생강, 감초 및 가시오가피를 사용하지 않고, 총 6시간 동안 가열하는 것을 제외하고, 제조예 1의 과정을 반복하여 육류용 양념소스 조성물을 제조하였다.
The process of Preparation Example 1 was repeated except that ginger, licorice and licorice were not used in Production Example 1 and heated for a total of 6 hours to prepare sauce sauce compositions for meat.
비교 compare
제조예Manufacturing example
3: 육류용 3: For meat
양념소스Sauce sauce
조성물의 제조 Preparation of composition
물 57%~44%에 백설탕 44%~28%, 소금 7%~5%, 합성 조미료 1.5%~0.5%, 정종 6.2%~4.6% 및 후추가루 0.7%~0.2%를 첨가하여 혼합하여 육류용 양념소스 조성물을 제조하였다.
The mixture was added with 57% to 44% of water, 44% to 28% of white sugar, 7% to 5% of salt, 1.5% to 0.5% of synthetic seasoning, 6.2% to 4.6% of regular seasoning and 0.7% Sauce sauce composition was prepared.
실시예Example
1: 양념육의 제조 1: Manufacture of seasoning
제조예 1에서 제조된 육류용 양념소스 조성물 400~300 중량부에 참기름 40-30 중량부, 정종 20-10 중량부, 간 마늘 50-30 중량부, 미림 40-20 중량부, 소금 2-1 중량부, 후추 0.4-0.2 중량부, 백설탕 15-12 중량부, 황설탕 5-1 중량부 및 통깨 2-0.5 중량부를 혼합하여 혼합 소스를 제조한 후, 소갈비살 3,000-2,000 중량부를 상기 제조된 혼합 소스에 6시간 동안 재워 양념육을 제조하였다.
40 to 30 parts by weight of sesame oil, 20 to 10 parts by weight of sesame oil, 50 to 30 parts by weight of liver garlic, 40 to 20 parts by weight of myrrh, 2 to 20 parts by weight of salt, 0.4 to 0.2 parts by weight of black pepper, 15 to 12 parts by weight of white sugar, 5 to 1 part by weight of sulfur sugar and 2 to 0.5 part by weight of sesame are mixed to prepare a mixed source, The safflower was made to stand in a mixed sauce for 6 hours.
비교예Comparative Example
1: 양념육의 제조 1: Manufacture of seasoning
실시예 1에서 제조예 1에서 제조된 육류용 양념소스 조성물 대신에 비교 제조예 1에서 제조된 육류용 양념소스 조성물을 사용하는 것을 제외하고, 실시예 1의 과정을 반복하여 양념육을 제조하였다.
The process of Example 1 was repeated except that the meat seasoning sauce composition prepared in Comparative Preparation Example 1 was used instead of the meat seasoning sauce composition prepared in Preparation Example 1 in Example 1 to prepare a sauce.
비교예Comparative Example
2: 양념육의 제조 2: Manufacture of seasoning
실시예 1에서 제조예 1에서 제조된 육류용 양념소스 조성물 대신에 비교 제조예 2에서 제조된 육류용 양념소스 조성물을 사용하는 것을 제외하고, 실시예 1의 과정을 반복하여 양념육을 제조하였다.
The process of Example 1 was repeated except that the meat seasoning sauce composition prepared in Comparative Preparation Example 2 was used instead of the meat seasoning sauce composition prepared in Production Example 1 in Example 1 to prepare a sauce.
비교예Comparative Example
3: 양념육의 제조 3: Manufacture of seasoning
실시예 1에서 제조예 1에서 제조된 육류용 양념소스 조성물 대신에 비교 제조예 3에서 제조된 육류용 양념소스 조성물을 사용하는 것을 제외하고, 실시예 1의 과정을 반복하여 양념육을 제조하였다.
The process of Example 1 was repeated except that the meat seasoning sauce composition prepared in Comparative Preparation Example 3 was used instead of the meat seasoning sauce composition prepared in Production Example 1 in Example 1 to prepare a sauce.
실험예Experimental Example
1: 저장 안정성의 평가 1: Evaluation of storage stability
상기 실시예 1, 및 비교예 1 내지 3에서 제조된 양념육을 냉장 온도에서 보관하면서, 1일 간격으로 숯불구이로 조리하여 육질 및 맛의 변화를 조사하였다. 육질 및 맛의 변화는 전문 패널 요원 30명(남: 15명, 여: 15명)이 하기 기준에 따라 보관 초기와 비교하여 점수를 매겼고, 이를 평균을 내었다. The meat flavor prepared in Example 1 and Comparative Examples 1 to 3 was cooked with charcoal grilling at intervals of 1 day while being kept at a refrigeration temperature to investigate changes in meat quality and taste. The changes of meat quality and taste were evaluated by 30 panelists (male: 15, female: 15) according to the following criteria.
0점: 보관 초기와 비교하여 변화 없음; 1점: 보관 초기와 비교하여 변화됨0 point: no change compared to the initial storage; 1 point: changed compared to the initial storage
상기 맛과 육질 변화 결과를 하기 표 1에 나타내었다. The results of the changes in taste and meat quality are shown in Table 1 below.
0
상기 표 1에서 보는 바와 같이, 실시예 1에서 제조된 양념육은 2일째까지 육질의 변화가 없었고, 3일부터 조금씩 육질의 변화가 나타났고, 맛의 경우, 4일까지 변화가 없었으나, 5일째에 변화가 나타났다. As shown in the above Table 1, the meat quality of Example 1 was not changed until day 2, and the meat quality was slightly changed from day 3, and the taste was not changed until day 4, .
반면, 비교예 1 내지 3에서 제조된 양념육은 2-3일째부터 육질의 변화가 느껴졌고, 맛의 경우 3-5일째부터 변화가 나타났다. On the other hand, the meat of Comparative Example 1 to 3 produced a change in meat quality from day 2-3, and a change in taste from day 3-5.
특히, 가시오가피, 감초 및 생강을 사용한 실시예 1에서 제조된 양념소스 조성물을 이용한 양념육은 이들을 포함하지 않은 비교예 1 내지 3에 비해 저장 안정성 및 맛이 가장 우수하였고, 사골을 포함하지 않은 비교예 3의 경우 가장 저장 안정성 및 맛이 떨어지는 것으로 확인되었다. In particular, the safflower prepared with the seasoning sauce composition prepared in Example 1 using ganoderma lucidum, licorice and ginger showed the best storage stability and taste in comparison with Comparative Examples 1 to 3 which did not contain them, and Comparative Example 3 The storage stability and taste were found to be the most deteriorated.
상기 결과는, 가시오가피, 감초 및 생강을 우려낸 사골 육수를 포함하는 육류용 양념소스 조성물이 육류의 조직감 및 맛을 오래 유지시키는데 효과적임을 보여준다.
The results show that the seasoning sauce composition for meat including skimmed meat, licorice and ginger-roasted meat sauce is effective for keeping meat texture and taste for a long time.
실험예Experimental Example
2: 관능적 특성의 평가 2: Evaluation of sensory characteristics
상기 실시예 1, 및 비교예 1 내지 3에 따른 양념육을 숯불구이로 조리하여 전문 패널 요원 30명(남: 15명, 여: 15명)에게 전체적인 맛을 평가하게 하였다. 상기 관능평가는 하기 5점 척도법에 기초하였다. The cooked meat according to Example 1 and Comparative Examples 1 to 3 was cooked with a charcoal grill to allow a total of 30 panelists (male: 15, female: 15) to evaluate the overall taste. The sensory evaluation was based on the following five point scaling method.
5점: 매우 좋음; 4점: 좋음; 3점: 보통; 2점: 좋지 않음; 1점: 매우 좋지 않음. 5 points: Very good; 4 points: Good; 3 points: normal; 2 points: Not good; 1 point: Not very good.
상기 평가 결과를 하기 표 2에 나타내었다. The evaluation results are shown in Table 2 below.
상기 표 2에서 보는 바와 같이, 가시오가피, 생강 및 감초가 함유된 사골 육수를 포함하는 실시예 1의 육류용 양념소스 조성물을 이용하여 제조된 양념육은 가시오가피, 생강 및 감초를 함유하지 않은 사골 육수를 포함하는 비교예 1 및 2보다 맛이 현저히 우수하였고, 사골 육수를 사용하지 않은 비교예 3보다 훨씬 더 현저히 우수하였다.
As shown in Table 2 above, the seasoned meat prepared using the sauce sauce composition for meat according to Example 1, which included the skimmed meat, the ginger and the licorice containing the broth, contained the skimmed meat, the ginger and the licorice-free broth Which was significantly better than that of Comparative Example 1 and 2, which was significantly higher than that of Comparative Example 3, which did not use broth.
Claims (7)
(2) 상기 사골 육수에 백설탕, 소금, 합성 조미료, 정종, 후추가루 및 마늘을 첨가하여 혼합하는 단계
를 포함하는, 육류용 양념소스 조성물의 제조방법.
(1) adding bovine bone to water together with ginger and licorice, and then heating for 12 to 24 hours to obtain bone marrow; And
(2) adding white sugar, salt, synthetic seasoning, seeds, pepper powder and garlic to the above broth and mixing
≪ / RTI >
(2) 상기 사골 육수에 백설탕, 소금, 합성 조미료, 정종, 후추가루, 마늘을 첨가하여 혼합하는 단계
를 포함하는, 육류용 양념소스 조성물의 제조방법.
(1) bovine bone is added to water together with ginger, parsley and licorice and then heated for 12 to 24 hours to obtain bone marrow; And
(2) adding white sugar, salt, synthetic seasoning, seeds, pepper powder, and garlic to the above broth and mixing
≪ / RTI >
상기 단계 1의 사골 육수가 사골 10 중량부를 생강 0.15 중량부, 가시오가피 0.15 중량부, 감초 0.05 중량부, 마늘 1 중량부와 함께 물에 첨가한 후 24시간 동안 가열하여 수득되는 것을 특징으로 하는, 육류용 양념소스 조성물의 제조방법.
3. The method of claim 2,
10 parts by weight of bovine bone of step 1 is obtained by adding 0.15 parts by weight of ginger, 0.15 parts by weight of ginger, 0.05 part by weight of licorice and 1 part by weight of garlic to water and heating for 24 hours. ≪ / RTI >
상기 단계 2가 사골 육수 57%~44%, 백설탕 44%~28%, 소금 7%~5%, 합성 조미료 1.5%~0.5%, 정종 6.2%~4.6% 및 후추가루 0.7%~0.2%를 첨가하여 혼합하는 것을 특징으로 하는, 육류용 양념소스 조성물의 제조방법.
3. The method according to claim 1 or 2,
Step 2 was added to 57% to 44% of skimmed milk, 44% to 28% of white sugar, 7% to 5% of salt, 1.5% to 0.5% of synthetic seasoning, 6.2% to 4.6% of regular seasoning and 0.7% to 0.2% of black pepper And then mixing the resulting mixture with the safflower sauce composition.
A sauce sauce composition for meat produced by the method of any one of claims 1 to 3.
A sauce sauce composition for meat produced by the method of claim 4.
(2) 상기 혼합 소스에 육류를 침지하여 숙성하는 단계
를 포함하는, 양념육의 제조방법.(1) adding and mixing salt, pepper, white sugar, sulfur sugar, sesame oil, sesame oil, garlic, and mirin to the meat sauce sauce composition prepared by the method of claim 1 or 2; And
(2) immersing meat in the mixed source and aging
≪ / RTI >
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20190091115A (en) * | 2018-01-26 | 2019-08-05 | 충북대학교 산학협력단 | Aging friendly meat products using low value hanwoo meat and manufacturing method thereof |
| KR20230095892A (en) * | 2020-07-31 | 2023-06-29 | 더 에스지파트너스 주식회사 | Method for manufacturing pork ribs with improved texture and taste |
| KR102561452B1 (en) * | 2022-09-23 | 2023-07-31 | (주)보부식품 | How to cook beef ribs |
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|---|---|---|---|---|
| KR100326733B1 (en) | 1999-05-04 | 2002-03-13 | 최영준 | Method of rapid pickle carrier containing mineral ions for meat |
| KR100557026B1 (en) | 2002-12-27 | 2006-03-03 | 충주시 | Seasoning composition for aging meat containing apples and meat aged with seasoning composition for aging |
| KR100834045B1 (en) | 2007-03-16 | 2008-06-02 | 이재근 | How to Treat Meat Using Seasonings |
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- 2015-07-02 KR KR1020150094572A patent/KR20170004344A/en not_active Application Discontinuation
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100326733B1 (en) | 1999-05-04 | 2002-03-13 | 최영준 | Method of rapid pickle carrier containing mineral ions for meat |
| KR100557026B1 (en) | 2002-12-27 | 2006-03-03 | 충주시 | Seasoning composition for aging meat containing apples and meat aged with seasoning composition for aging |
| KR100834045B1 (en) | 2007-03-16 | 2008-06-02 | 이재근 | How to Treat Meat Using Seasonings |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20190091115A (en) * | 2018-01-26 | 2019-08-05 | 충북대학교 산학협력단 | Aging friendly meat products using low value hanwoo meat and manufacturing method thereof |
| KR20230095892A (en) * | 2020-07-31 | 2023-06-29 | 더 에스지파트너스 주식회사 | Method for manufacturing pork ribs with improved texture and taste |
| KR102561452B1 (en) * | 2022-09-23 | 2023-07-31 | (주)보부식품 | How to cook beef ribs |
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