Method for preparing braised kimchi with thinly sliced ribs containing schizandra chinensis syrup, and braised kimchi with thinly sliced ribs containing schizandra chinensis syrup prepared using same

Abstract

This method for preparing braised kimchi with thinly sliced ribs containing schizandra chinensis syrup may comprise the steps of: preparing thinly sliced pork ribs; preparing schizandra chinensis syrup; mixing the thinly sliced pork ribs with the schizandra chinensis syrup and marinating the thinly sliced pork ribs; preparing kimchi; preparing purified water; preparing a seasoning comprising red pepper powder, minced garlic, fish sauce, sugar, black pepper powder and perilla oil; and mixing the marinated thinly sliced pork ribs, the kimchi, the purified water, and the seasoning, and heating same.

Description

Method for producing braised short ribs kimchi containing omija extract and braised short ribs kimchi prepared thereby

[0001] The present invention relates to a method for preparing braised short ribs (pork ribs) kimchi stew and braised short ribs kimchi stew prepared thereby, and more particularly, to a method for preparing braised short ribs kimchi stew containing omija extract, which has the effects of restoring energy, strengthening the immune system, controlling blood sugar, alleviating asthma, and improving blood flow, and braised short ribs kimchi stew prepared thereby.

[0002] Kimchi is a traditional Korean fermented vegetable preservation food that accounts for a large portion of the Korean diet. Cabbage, the main ingredient in kimchi, and other green-yellow vegetables contain many functional ingredients, which have antioxidant, anticancer, and antiaging properties. Red pepper powder, a spice that greatly affects the color and flavor of kimchi, improves blood lipids, breaks down white adipose tissue, and stimulates thermogenesis in adipose tissue through its spicy component, capsaicin, thereby promoting energy metabolism. Garlic, on the other hand, has a strong sterilizing effect due to its allyl sulfide content, and has an effect of increasing vitality and calming the nerves.

[0003] Additionally, during the storage process of kimchi, various effective ingredients are produced as well as organic acids and aromatic substances due to the proliferation of various microorganisms.

[0004] However, kimchi does not contain nutrients that are beneficial to the human body, such as protein and calcium, so you must eat other foods separately to consume them.

[0005] Kimchi is mainly cooked with pork, and pork ribs are rich in protein and unsaturated fatty acids that lower cholesterol levels, making them effective in preventing adult diseases. They are also rich in iron, which helps prevent anemia.

[0006] Therefore, there is a need for kimchi-related foods that combine kimchi and pork, offering nutritional benefits while also addressing the problems associated with meat consumption, such as increased obesity and poor blood circulation. They also enhance stamina, boost immunity, control blood sugar, alleviate asthma, and improve blood flow.

[0007] The present invention provides a method for making braised short ribs kimchi stew containing omija extract, which has the effects of restoring energy, strengthening the immune system, controlling blood sugar, alleviating asthma, and improving blood flow, and braised short ribs kimchi stew made thereby.

[0008] The method for preparing pork rib kimchi stew containing omija syrup according to the present invention may include the steps of preparing pork ribs; preparing omija syrup; maturing the pork ribs by mixing the pork ribs and the omija syrup; preparing kimchi; preparing purified water; preparing a seasoning including red pepper powder, minced garlic, fish sauce, sugar, pepper powder, and sesame oil; and mixing and heating the matured pork ribs, the kimchi, the purified water, and the seasoning.

[0009] According to one embodiment of the present invention, the step of preparing the pork ribs may include the steps of preparing pork ribs; cutting meat attached to the ribs and forming a cut to form pork ribs; and soaking the pork ribs in cold water for about an hour to remove blood.

[0010] According to one embodiment of the present invention, the step of preparing the Omija syrup may include the step of mixing 80 to 120 parts by weight of sugar with 100 parts by weight of Omija on a stem; the step of maturing the mixture of Omija and sugar at room temperature for 5 to 7 months; and the step of sieving the peel, seeds, and stem of Omija from the maturing mixture.

[0011] According to one embodiment of the present invention, the step of maturing the pork ribs by mixing the pork ribs and the omija syrup may include mixing 25 to 40 parts by weight of the omija syrup with 100 parts by weight of the pork ribs, and maturing the mixture at 5°C to 10°C for 1 to 2 days.

[0012] According to one embodiment of the present invention, the step of preparing the kimchi may be performed by low-temperature maturing the kimchi at 1 to 5°C for 3 to 12 months.

[0013] According to one embodiment of the present invention, the step of preparing the seasoning may be performed by mixing 100 parts by weight of the red pepper powder, 15 to 21 parts by weight of the minced garlic, 10 to 15 parts by weight of the fish sauce and the sugar, and 5 to 8 parts by weight of the pepper powder and the sesame oil, respectively.

[0014] According to one embodiment of the present invention, the step of mixing and heating the aged pork ribs, the kimchi, the purified water, and the seasoning may include mixing 50 to 60 parts by weight of the aged kimchi, 32 to 38 parts by weight of the purified water, and 25 to 31 parts by weight of the seasoning with 100 parts by weight of the aged pork ribs, heating on high heat for about 30 to 40 minutes, and then heating on medium heat for about 5 to 10 minutes.

[0015] The braised short rib kimchi containing omija syrup according to the present invention can be produced using the braised short rib kimchi containing omija syrup production method.

[0016] The braised short rib kimchi stew prepared according to the present invention uses pork short ribs, allowing the seasoning to penetrate fully into the interior of the pork. Consequently, the flavor of the braised short rib kimchi stew can be enhanced.

[0017] Furthermore, the braised short ribs kimchi prepared according to the present invention contains omija extract, which not only removes the characteristic pork odor and off-flavor, but also preserves the original flavor and taste of kimchi and short ribs, and can also have other benefits, such as restoring energy, strengthening the immune system, regulating blood sugar, alleviating asthma, and improving blood flow.

[0018] Figure 1 is a flow chart for explaining a method for manufacturing braised short ribs kimchi containing omija syrup according to the present invention.

[0019] Figure 2 is a flow chart for explaining the steps for preparing pork ribs shown in Figure 1.

[0020] Figure 3 is a flow chart for explaining the steps for preparing the omija syrup shown in Figure 1.

[0021] Hereinafter, the present invention will be described in detail with reference to the attached drawings. The present invention can be modified in various ways and can take various forms, and thus specific embodiments are illustrated in the drawings and described in detail in the text. However, this is not intended to limit the present invention to a specific disclosed form, but it should be understood that all modifications, equivalents, and substitutes included in the spirit and technical scope of the present invention are included. In describing each drawing, similar reference numerals are used to indicate similar components. In the attached drawings, the dimensions of structures are shown larger than actual size to ensure clarity of the present invention.

[0022] While terms like "first" and "second" may be used to describe various components, these components should not be limited by these terms. These terms are used solely to distinguish one component from another. For example, without departing from the scope of the present invention, a first component could be referred to as a "second component," and similarly, a second component could also be referred to as a "first component."

[0023] The terminology used in this application is only used to describe specific embodiments and is not intended to limit the present invention. The singular expression includes the plural expression unless the context clearly indicates otherwise. In this application, it should be understood that the terms "comprise" or "have" indicate the presence of a feature, number, step, operation, component, part, or combination thereof described in the specification, but do not preclude the possibility of the presence or addition of one or more other features, numbers, steps, operations, components, parts, or combinations thereof.

[0024] Unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which this invention pertains. Terms defined in commonly used dictionaries should be interpreted as having a meaning consistent with their meaning in the context of the relevant technology, and will not be interpreted in an idealized or overly formal sense unless explicitly defined herein.

[0025]

[0026] FIG. 1 is a flow chart for explaining a method for manufacturing pork rib kimchi stew according to the present invention, FIG. 2 is a flow chart for explaining a step for preparing pork ribs illustrated in FIG. 1, and FIG. 3 is a flow chart for explaining a step for preparing omija syrup illustrated in FIG. 1.

[0027] Referring to FIGS. 1 to 3, a method for manufacturing pork rib kimchi stew may include a step of preparing pork ribs (S100), a step of preparing omija syrup (S200), a step of maturing the pork ribs by mixing the pork ribs and omija syrup (S300), a step of preparing kimchi (S400), a step of preparing purified water (S500), a step of preparing a seasoning including red pepper powder, minced garlic, fish sauce, sugar, pepper powder, and sesame oil (S600), and a step of mixing and heating the pork ribs, the kimchi, the purified water, and the seasoning (S700).

[0028] The step of preparing the above pork ribs (S100) is a step of manufacturing pork ribs using pork ribs.

[0029] The step (S100) of preparing the above pork ribs may include a step (S110) of preparing pork ribs, a step (S120) of forming pork ribs by cutting meat attached to ribs and forming a cut, and a step (S130) of soaking the pork ribs in cold water for about an hour to remove blood.

[0030] The step of preparing the above pork ribs (S110) is a step of preparing raw meat that is the raw material for pork ribs, and pork ribs can be used as the raw meat.

[0031] In addition to pork ribs, other parts of pork may be used as the raw meat.

[0032] In addition, beef, lamb, goat meat, venison, chicken, duck meat, and turkey meat can be used as the above raw meat, and these can be used alone or in combination of two or more.

[0033] It is preferable that the above raw meat be refrigerated, but it may also be frozen.

[0034] If the above raw meat is frozen, the raw meat can be thawed by immersing it in purified water or water at 5 to 10°C.

[0035] The step (S120) of forming the above pork ribs is to cut the meat attached to the ribs of the pork ribs into strips of a certain thickness using a knife and then form a sheath to form the pork ribs.

[0036] The pork ribs mentioned above have thin, cut meat attached to the ribs, allowing the seasoning to penetrate fully into the interior of the pork during the preparation of the pork rib kimchi stew. This enhances the flavor of the pork rib kimchi stew.

[0037] The step (S130) of removing blood from the pork ribs can be performed by soaking the pork ribs in purified water or water at 5 to 10°C for about 1 hour to remove blood or foreign substances.

[0038] In addition, the step (S130) of removing blood from the pork ribs may be performed several times by continuously replacing purified water or water as needed.

[0039] Meanwhile, blanching can also be performed on the above pork ribs from which the blood has been removed.

[0040] The above blanching prevents the color change of the pork ribs and makes the color more vivid, and because it is blanched in advance, it can reduce the cooking time.

[0041] The above blanching can be carried out by placing the pork ribs in water and heating them at 80 to 100°C for 5 to 10 minutes. If the heating temperature and heating time are outside the above range, the texture of the pork ribs may not be soft or an off-flavor such as a gamey smell may be generated.

[0042] The step of preparing the above Omija-cheong (S200) is a step of preparing Omija-cheong using Omija and sugar.

[0043] Omija (scientific name: Schisandra chinensis) is a deciduous vine in the Schisandra chinensis family. Its fruit is mostly round, ripens to red in August and September, and contains 1 to 2 seeds. It has a strong sour taste and contains medicinal ingredients, including schizandrin, gomisin, citral, malic acid, and citric acid. It is used as a tonic because it strengthens the heart, lowers blood pressure, and boosts immunity. It is also known to strengthen lung function and have expectorant and sputum-clearing effects, so it is effective in treating coughs and thirst.

[0044] The step (S200) of preparing the above Omija syrup may include a step (S210) of mixing 80 to 120 parts by weight of sugar with 100 parts by weight of Omija on the stem, a step (S220) of maturing the mixture of Omija and sugar at room temperature for 5 to 7 months, and a step (S230) of sieving the peel, seeds, and stem of Omija from the maturing mixture.

[0045] In the step (S210) of mixing the above Schisandra chinensis and the above sugar, Schisandra chinensis attached to the stem is used, so not only the fruit of the Schisandra chinensis but also the stem of the Schisandra chinensis is used. Accordingly, the functional ingredients Schizandrin and Gomisin contained in the stem of the Schisandra chinensis can be extracted in greater amounts, and the unique flavor and aroma of Schisandra chinensis can be enhanced in the Schisandra chinensis syrup.

[0046] In the step of mixing the above Schisandra chinensis and the sugar (S210), mixing 80 to 120 parts by weight of sugar with 100 parts by weight of Schisandra chinensis is to smoothly dissolve Schizandrin and Gomisin, which are the taste, scent, color, and functional components of Schisandra chinensis.

[0047] When less than 80 parts by weight of sugar is mixed with 100 parts by weight of the above Schisandrin, the taste, aroma, color and functional components of Schisandrin and Gomisin of Schisandrin cannot be smoothly extracted, and mold may develop.

[0048] When the sugar is mixed in excess of 120 parts by weight with 100 parts by weight of the above Schisandrin, Gomisin, which are the fragrance, color, and functional components of Schisandrin, can be smoothly extracted, but microbial fermentation may not occur and the sweetness may increase, thereby reducing the unique taste of Schisandrin in the Schisandrin syrup.

[0049] In the step (S220) of maturing the mixture of the above-mentioned Omija and the above-mentioned sugar, the room temperature may be about 15 to 25°C.

[0050] If the mixture of the above Schisandra chinensis and the above sugar is aged at a temperature of about 15°C or lower or for less than 5 months, the taste, aroma, color and functional components of Schisandrin and Gomisin of Schisandra chinensis may not be smoothly extracted.

[0051] If the mixture of the above-mentioned Omija and the above-mentioned sugar is aged at a temperature of about 25℃ or higher or for more than 7 months, microbial fermentation may occur excessively, which may cause the unique taste of Omija in the Omija Cheong to deteriorate.

[0052] Through the step (S230) of sieving the peel, seeds, and stem of the Schisandra chinensis from the matured mixture, Schisandra chinensis extract from which the peel, seeds, and stem of the Schisandra chinensis have been removed can be obtained.

[0053] Meanwhile, the above Omija syrup can be further aged for 6 months to 1 year and 6 months at a temperature of 5 to 10°C. (S240) Therefore, the taste of Omija in the Omija syrup can be further improved.

[0054] The step (S300) of mixing the pork ribs and the omija syrup to mature the pork ribs is a step of maturing the pork ribs using the omija syrup.

[0055] The step (S300) of maturing the pork ribs may be performed by mixing 25 to 40 parts by weight of the omija syrup with 100 parts by weight of the pork ribs, and maturing the mixture at 5°C to 10°C for 1 to 2 days.

[0056] Omija stimulates bile secretion and is excellent at digesting fat. In particular, the sourness of Omija stimulates gastric juice secretion, which aids in the digestion of pork ribs. Therefore, aging the pork ribs with Omija syrup not only tenderizes them, but also enhances their flavor and aids digestion.

[0057] The step of preparing the above kimchi (S400) is a step of preparing aged kimchi.

[0058] The above kimchi is not limited to the method of making it. For example, the above kimchi can be made by cutting a head of cabbage in half, marinating it in salt water, rinsing it with water, draining it, and then mixing it with glutinous rice paste and water, adding red pepper powder and red pepper seeds, and seasoning it with anchovy sauce, minced garlic, ginger, and salt.

[0059] The step of preparing the above kimchi (S400) can be accomplished by low-temperature maturing of kimchi at 1 to 5°C for 3 to 12 months.

[0060] By ripening the above kimchi at low temperature, the freshness of the kimchi can be maintained, and the taste and texture of the kimchi can be prevented from deteriorating due to souring.

[0061] The step of preparing the above purified water (S500) is a step of preparing the purified water used in making the above braised short rib kimchi stew.

[0062] The purified water can be prepared by mechanically filtering or processing water to remove impurities.

[0063] For example, the purified water can be prepared by filtering water using a MF membrane having pores in the micrometer unit and an ion exchange resin in parallel.

[0064] The step of preparing the above seasoning (S600) is a step of preparing the seasoning by mixing various ingredients.

[0065] In the step of preparing the above seasoning (S600), the seasoning can be prepared by mixing the above red pepper powder, the above minced garlic, the above fish sauce, the above sugar, the above pepper powder, and the above sesame oil in a certain ratio.

[0066] Specifically, the seasoning can be prepared by mixing 15 to 21 parts by weight of the minced garlic, 10 to 15 parts by weight of the fish sauce and the sugar, and 5 to 8 parts by weight of the pepper powder and the sesame oil, respectively, with 100 parts by weight of the red pepper powder.

[0067] Meanwhile, some of the purified water prepared in the purified water preparation step (S500) may be used for mixing the above seasoning.

[0068] The step (S700) of mixing and heating the aged pork ribs, the aged kimchi, the purified water, and the seasoning is a step of cooking pork rib kimchi stew by mixing the aged pork ribs, the aged kimchi, the purified water, and the seasoning in a certain ratio and then heating.

[0069] The above mixing and heating step (S600) may be performed by mixing 50 to 60 parts by weight of the aged kimchi, 32 to 38 parts by weight of the purified water, and 25 to 31 parts by weight of the seasoning with 100 parts by weight of the pork ribs, heating over high heat for about 30 to 40 minutes, and then heating over medium heat for about 5 to 10 minutes.

[0070] By mixing the above pork ribs, the aged kimchi, the purified water, and the seasoning and heating them over high heat for about 30 to 40 minutes, the pork ribs and the kimchi can be sufficiently cooked, and by heating them over medium heat for about 5 to 10 minutes, the seasoning can be sufficiently absorbed into the pork ribs.

[0071]

[0072] Pogalbi kimchi stew containing omija syrup can be prepared by the method described above.

[0073] The above braised short ribs and kimchi stew contains omija extract, which removes the characteristic pork odor and off-flavor, bringing out the natural flavor and aroma of kimchi and pork ribs. It also has other benefits, including restoring energy, strengthening the immune system, regulating blood sugar, alleviating asthma, and improving blood flow.

[0074]

[0075] The present invention is described in more detail below with reference to the following examples and comparative examples. However, the following examples are merely illustrative examples for further explaining the present invention, and the present invention is not limited by the following examples.

[0076]

[0077] Example 1

[0078] First, prepare pork ribs, cut off the meat attached to the ribs, form a sheath to form pork ribs, and soak the pork ribs in cold water for about an hour to remove blood to prepare the pork ribs.

[0079] After mixing 100 parts by weight of omija on the stem with 10 parts by weight of sugar, it was aged at 20℃ for 6 months, and the peel, seeds, and stem of the omija were sieved from the aged mixture to prepare omija tea.

[0080] After mixing 35 parts by weight of the above-mentioned Omija syrup with 100 parts by weight of the above-mentioned pork ribs, it was aged at 10°C for 2 days.

[0081] Kimchi was prepared by low-temperature fermentation at 4℃ for 6 months.

[0082] A seasoning was prepared by mixing 100 parts by weight of red pepper powder, 18 parts by weight of minced garlic, 13 parts by weight of fish sauce, 13 parts by weight of sugar, 7 parts by weight of pepper powder, and 7 parts by weight of sesame oil.

[0083] 100 parts by weight of pork ribs aged with Omija syrup, 55 parts by weight of aged kimchi, 35 parts by weight of purified water, and 28 parts by weight of seasoning were placed in a container and heated over high heat for about 35 minutes, then over medium heat for about 8 minutes to prepare pork rib kimchi stew containing Omija syrup.

[0084]

[0085] Example 2

[0086] In Example 1, braised short ribs kimchi containing omija syrup was prepared in the same manner as in Example 1, except that 50 parts by weight of omija syrup was mixed in.

[0087]

[0088] Example 3

[0089] In Example 1, braised short ribs containing omija syrup were prepared in the same manner as in Example 1, except that 10 parts by weight of omija syrup was mixed in.

[0090]

[0091] Comparative Example 1

[0092] Pork rib kimchi stew containing omija syrup was prepared in the same manner as in Example 1, except that the pork ribs were not aged with omija syrup.

[0093]

[0094] Comparative Example 2

[0095] In Example 1, pork ribs were prepared by the same method as in Example 1, except that the meat attached to the ribs was not cut off and no cuts were formed. Pork ribs kimchi stew containing omija syrup was prepared.

[0096]

[0097] Sensory evaluation

[0098] A sensory evaluation of braised short ribs kimchi stew containing Omija syrup prepared through examples and comparative examples was conducted on 50 food experts and general consumers, and the evaluation was conducted using a 5-point scoring system (scoring criteria: 5: very good, 4: good, 3: average, 2: bad, 1: very bad). The evaluation items were taste, aroma, texture, and overall preference, and the average score was calculated.

[0099] Taste, flavor, texture, preference, Example 14.74.84.84.8, Example 24.64.74.84.7, Example 34.54.64.64.6, Comparative Example 13.94.14.34.1, Comparative Example 24.24.54.14.3

[0100]

[0101] Referring to the above [Table 1], it can be confirmed that the braised short rib kimchi containing omija syrup prepared according to Examples 1, 2, and 3 has superior taste, aroma, texture, and preference compared to the braised short rib kimchi prepared according to Comparative Examples 1 and 2.

[0102] Therefore, it is judged that the braised short ribs kimchi containing omija syrup prepared according to Examples 1, 2, and 3 removed the pork's unique gamey smell and off-flavor, thereby preserving the original flavor and taste of kimchi and short ribs.

[0103] Since the taste and efficacy of the braised short rib kimchi stew can be improved by the method for producing braised short rib kimchi stew of the present invention, consumption of braised short rib and kimchi can be promoted.

[0104]

[0105] Although the present invention has been described above with reference to preferred embodiments thereof, it will be understood by those skilled in the art that various modifications and changes may be made to the present invention without departing from the spirit and scope of the present invention as set forth in the claims below.

Claims

1. Steps to prepare pork ribs; Steps for preparing Omija tea; A step of mixing the above pork ribs and the above omija syrup to age the pork ribs; Steps to prepare kimchi; Steps to prepare purified water; Step 1: Prepare seasoning including red pepper powder, minced garlic, fish sauce, sugar, pepper powder, and sesame oil; and A method for producing pork rib kimchi stew containing omija syrup, characterized by comprising the step of mixing and heating the aged pork ribs, kimchi, purified water, and seasoning.

2. In paragraph 1, The steps for preparing the above pork ribs are: Steps to prepare pork ribs; The step of forming pork ribs by cutting the meat attached to the ribs and forming a sheath; and A method for making pork rib kimchi stew containing omija syrup, characterized by including a step of soaking the pork ribs in cold water for about 1 hour to remove blood.

3. In paragraph 1, The steps for preparing the above Omija tea are: A step of mixing 80 to 120 parts by weight of sugar with 100 parts by weight of omija on the stem; A step of maturing the mixture of the above Omija and the above sugar at room temperature for 5 to 7 months; and A method for producing braised short rib kimchi containing Omija syrup, characterized in that it comprises a step of sieving the peel, seeds and stems of the Omija berry from the matured mixture.

4. In paragraph 1, The step of mixing the above pork ribs and the above omija syrup to mature the pork ribs is as follows: A method for producing pork rib kimchi stew containing omija-cheong, characterized in that 25 to 40 parts by weight of the omija-cheong is mixed with 100 parts by weight of the pork ribs, and then aged at 5°C to 10°C for 1 to 2 days.

5. In paragraph 1, The steps for preparing the above kimchi are: A method for producing braised short rib kimchi containing omija syrup, characterized in that it is made by low-temperature maturing of kimchi at 1 to 5℃ for 3 to 12 months.

6. In paragraph 1, The steps for preparing the above seasoning are: A method for producing braised short ribs kimchi containing omija syrup, characterized in that it is prepared by mixing 15 to 21 parts by weight of the minced garlic, 10 to 15 parts by weight of the fish sauce and the sugar, and 5 to 8 parts by weight of the pepper powder and the sesame oil, with 100 parts by weight of the red pepper powder.

7. In paragraph 1, The step of mixing and heating the above-mentioned aged pork ribs, the above-mentioned kimchi, the above-mentioned purified water and the above-mentioned seasoning is, Mix 50 to 60 parts by weight of the aged kimchi, 32 to 38 parts by weight of the purified water, and 25 to 31 parts by weight of the seasoning with 100 parts by weight of the aged pork ribs. A method for making braised short ribs kimchi containing omija syrup, characterized by heating it over high heat for 30 to 40 minutes and then over medium heat for 5 to 10 minutes.

8. Pogalbi kimchi stew containing omija cheong, characterized by being manufactured by the method of any one of clauses 1 to 7.

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