Manufacturing method of pork ribs ripened by coffee and seasoned meat broth
Patent Information
- Application Number
- KR1020250015899
- Authority / Receiving Office
- KR · KR
- Patent Type
- Applications
- Current Assignee / Owner
- Filing Date
- 2025-02-07
- Publication Date
- 2026-08-14
Smart Images
Figure PAT00001_ABST
Abstract
Description
Technology Field
[0001] The present invention relates to a method for preparing pork ribs aged in coffee and seasoned broth, and more specifically, to a method for preparing pork ribs aged in coffee and seasoned broth in which caramel coloring is replaced with coffee. Background Technology
[0002] With the Westernization and diversification of dietary habits, meat consumption is increasing day by day, with pork accounting for a significant portion. At the same time, the consumption of pig by-products—such as skin, trotters, heads, offal, and bones—is also rising, leading to active development of food processing methods utilizing these by-products.
[0003] Pork strengthens blood vessels by preventing cholesterol accumulation in the arteries and helps prevent various adult diseases. Furthermore, it contains a large amount of Vitamin F, an essential fatty acid that inhibits brain diseases and promotes brain activity. It also contains a large amount of essential amino acids necessary for the human body, and ten times more Vitamin B1 than beef, which causes fatigue and general malaise if deficient. Additionally, pork has tender meat that is easily digested and absorbed, making it particularly beneficial for people with weak digestive systems. Rich in phosphorus, potassium, and various minerals, it is also an excellent nutritious food for growing children and students preparing for exams.
[0004] Furthermore, pork not only plays a role in eliminating waste products from the body but also acts to detoxify heavy metals. In addition, the abundant vitamin B1 and high-quality protein in pork help maintain smooth, radiant skin and a slim figure. Pork has traditionally been consumed in dishes such as pork belly, pork ribs, and braised pork ribs; in particular, pork ribs, a traditional Korean food, are known to be the most preferred choice among both domestic and foreign visitors. As such, pork ribs have already established themselves as a quintessential food for the common people due to their lower price compared to beef.
[0005] Pork ribs consist of the pig's rib bones and the meat attached to them, which is rich in fat. A disadvantage of these ribs is that they emit a distinctive pork odor and contain high levels of cholesterol, a major cause of lifestyle diseases. To address this, methods are being developed to eliminate the characteristic pork smell or provide unique flavors and aromas to suit modern tastes. These methods involve mixing pork ribs with sauces containing various seasonings and aging them for a certain period. Additionally, functional pork ribs containing ingredients such as green tea, ginseng, cactus, and pine needles have been developed and are currently being marketed.
[0006] Meanwhile, coffee is a beverage made by roasting coffee tree seeds (coffee beans) into powder and brewing them with warm water or steam. In Korea, per capita coffee consumption increased by approximately 17% over four years, from 2.91 kg in 2008 to 3.38 kg in 2011. While people drank coffee about 8 times a week in 2007, the frequency increased to 12.3 times in 2013, making it the item with the highest weekly consumption frequency among single foods. It was found that Koreans eat it more often than Napa cabbage kimchi (11.8 times) or white rice (7 times).
[0007] Coffee, belonging to the genus Coffea of the Rubiaceae family, is broadly divided into Arabica, Robusta (Robustacanephora), and Liberica varieties. Among these, Arabica accounts for 75% of global production and is recognized as the highest quality due to its excellent aroma and taste. Robusta has a slightly higher caffeine content than the Arabica variety. Liberica is not used as widely as the other two varieties due to insufficient yields.
[0008] Coffee beans in their unprocessed state are called green beans. While green beans themselves are not suitable for consumption due to their distinctive fishy taste, the roasting process destroys the cell structure and releases various components, releasing flavor and aroma to transform them into the delicious brown coffee beans we know. Coffee roasting methods vary widely, ranging from the traditional frying pan roasting method used at home to large-scale machinery equipped with hot air roasting. The most commonly used method is drum roasting, which involves placing green beans into a rotating drum and heating them. In drum roasting, green beans are placed in a rotating drum and roasted for 10 to 18 minutes at temperatures between approximately 160 and 230 degrees Celsius. The beans placed in the hot drum initially contract, but as time passes and the temperature rises, they expand; eventually, they become brown coffee beans with a volume increase of 50–60% and a weight decrease of about 12–22%. Coffee roasting is a crucial process that determines the quality of the coffee second only to the quality of the green beans, and it is a task that requires significant skill. Depending on the desired taste and aroma of the coffee, there are various roasting stages ranging from light to dark roasting.
[0009] Accordingly, while striving to develop a cooking method for pork ribs that excludes caramel coloring, which is typically included to improve the palatability of seasoned ribs, and eliminates unpleasant odors while maintaining the efficacy of pork ribs and adding antioxidant and shelf-span enhancement effects, the inventors confirmed that powdered coffee can replace the function of caramel coloring while not only obtaining antioxidant and shelf-span enhancement effects but also enabling the cooking of pork ribs with reduced unpleasant odors, thereby completing the present invention. The problem to be solved
[0010] The objective of the present invention is to provide a method for preparing pork ribs aged with coffee and seasoned broth, which replaces the caramel coloring commonly used in conventional pork ribs and enhances the flavor and functionality of the pork ribs. means of solving the problem
[0011] To achieve the above objective, the present invention comprises: 1) a step of boiling primary sauce ingredients, pear, garlic, onion, ginger, whole peppercorns, apple, jujube, licorice, green onion, rice syrup, and purified water; 2) a step of adding powdered coffee to the primary sauce ingredients in a permeable cloth and boiling it a second time; 3) a step of removing all solids from the boiling sauce ingredients, adding secondary sauce ingredients, soy sauce, rice syrup, and cooking wine, boiling it a third time, and then cooling it to prepare a seasoned broth; 4) a pretreatment step of washing pork ribs thoroughly to remove blood and remove off-flavors; 5) a step of removing moisture from the pretreated pork ribs and soaking them in the seasoned broth prepared in step 3); 6) a step of refrigerating the pork ribs soaked in the broth; and 7) a step of removing the broth mixed with blood and unnecessary components from the refrigerated aged pork ribs. and 8) a step of replenishing a new seasoning broth to replace the removed seasoning broth and stabilizing the pork ribs so that the seasoning permeates evenly into the pork ribs; the present invention provides a method for producing pork ribs aged with coffee and seasoning broth.
[0012] The present invention will be described in detail below.
[0013] In the method for preparing pork ribs aged with coffee and seasoned broth according to the present invention, it is preferable to include an additional steam boiling process after step 4), wherein the core temperature of the pork ribs is maintained at 34–35°C by steam boiling at 45–50°C for 40–55 minutes, and after the completion of the steam boiling, the surface temperature of the ribs is maintained at 30°C or lower using cooling water. Furthermore, it is preferable to add a process for removing the off-flavor of the pork ribs using food additives comprising Angelica gigas, ginger, bay leaves, garlic, licorice, cloves, soju, Astragalus membranaceus powder, mugwort vinegar, wood vinegar, and plant-based collagen after the steam boiling process. In this case, the food additives are in the ratio of Angelica gigas : ginger : bay leaves : garlic : licorice : cloves : soju : Astragalus membranaceus powder : mugwort vinegar : wood vinegar : plant-based collagen in a ratio of 10 : 10 : 10 : 20 : 10 : 4 : 200 : 5 : 2 : 2 : 1. It is more preferable that it be contained in a weight ratio, and it is more preferable that the plant collagen is extracted from goldenrod leaves.
[0014] In addition, in the method for preparing pork ribs aged with coffee and seasoned broth according to the present invention, the powdered coffee is preferably made using Colombian Supremo Huila beans, and the powdered coffee is preferably prepared by coffee roasting in the steps of 9 minutes of first popping, 11 minutes of second popping, and 12 minutes of discharge.
[0015] The present invention utilizes a unique aging method using coffee and natural ingredients by directly roasting high-density, premium Arabica green beans to a medium-dark roast to maximize flavor and color. Furthermore, it employs stabilization and quality control to optimize the flavor and quality of the ribs through a stabilization process involving the replacement of the first seasoning with a new seasoning broth. Additionally, it achieves a moist texture and deep flavor through 4 days of refrigerated aging, and maximizes the tenderizing effect through natural aging to form a vivid reddish-brown and golden color when grilled over charcoal. It is provided in the best possible condition through rigorous quality control involving 5 days of refrigeration and 1 month of freezing. As such, the ribs aged in the first seasoning broth are managed in an optimal state through an impurity removal process, and the stabilization process using a new seasoning broth adds a balanced flavor to the ribs, thereby maximizing quality.
[0016] The pork ribs of the present invention have the following positive effects on ribs due to advantages in taste and cooking process. First, the characteristics of each of the 12 ingredients blend harmoniously, creating a balance of sweetness, saltiness, umami, and subtle spiciness, resulting in a deep and balanced flavor; furthermore, the addition of coffee adds a deep nutty and smoky flavor. Second, the acidic components of pear, apple, ginger, garlic, cooking wine, and coffee break down the fibers of the meat, providing a moist and tender texture that maximizes the tenderizing effect and reduces the toughness of the ribs, making them easy for anyone to consume. Third, the combination of rice syrup, soy sauce, and coffee maximizes the caramelizing effect over the fire, producing ribs with a vivid golden color that provides visual satisfaction by creating a "delicious-looking" visual effect for the customer. Fourth, garlic, green onion, and ginger remove gamey odors from the meat, and the combination of coffee and rice syrup spreads a subtle aroma when grilled over the fire, improving the smell and scent to enhance customer satisfaction. Effects of the invention
[0017] The present invention has the effect of removing the characteristic odor of pork by mixing coffee and seasoned broth with pork ribs, while the coffee components stimulate the appetite to enhance the umami and aroma of the pork ribs. Specifically, through a unique aging method utilizing coffee, high-density premium Arabica green beans are directly roasted to maximize the flavor and color of the coffee at a medium-dark roast point. Specifically, pork ribs immersed in coffee powder and seasoned broth can achieve excellent antioxidant effects and increased shelf life without using conventional caramel coloring. Furthermore, unpleasant odors are reduced, and the color and texture are not degraded at all compared to ordinary pork ribs, while increasing palatability; thus, it is expected that this can be utilized as a processed food product of premium pork ribs. Brief explanation of the drawing
[0018] Figure 1 is a roasting temperature promile graph based on temperature data having a center point for finding the optimal roasting temperature of coffee used with pork rib broth in the present invention. Specific details for implementing the invention
[0019] First, the coffee-aged pork rib manufacturing process of the present invention is explained step by step.
[0020] Step 1: Preparation of Seasoned Broth
[0021] The seasoning broth for pork ribs of the present invention is prepared in three steps.
[0022] First, thoroughly mix the primary sauce ingredients and boil them. The primary sauce ingredients consist of pear, garlic, onion, ginger, whole peppercorns, apple, jujube, licorice, green onion, and rice syrup. Once the primary sauce ingredients boil, place ground coffee in a cheesecloth and add it, then heat further. After extracting sufficient broth components from the primary sauce ingredients and coffee, remove them, add the secondary sauce ingredients, and boil.
[0023] The above coffee powder is produced by directly roasting high-density, premium Arabica green beans to maximize the flavor and color of the coffee at a medium-dark roast level, and utilizes the coffee to replace artificial coloring and realize the natural reddish-brown color and deep flavor of the galbi. The above secondary sauce ingredients consist of soy sauce, rice syrup, cooking wine, etc.
[0024] Caramel coloring provides a deep, rich brown hue to meat, making it visually more appetizing. Its consistent color retention ensures even coloring regardless of cooking method or time, thereby maintaining the product's appearance. Furthermore, it contributes to cost reduction in meat processing and allows for the creation of desired color and flavor without cooking; therefore, caramel coloring is widely used in the preparation of standard pork ribs.
[0025] In the present invention, coffee powder is used instead of the caramel coloring typically used in cooking pork ribs, and after aging for about 4 days, the coffee replaces the caramel coloring and has a natural brown color and tenderizing effect.
[0026] The reason coffee was chosen instead of caramel coloring in this invention is that it can provide unrivaled value in terms of health, taste, and customer experience, going beyond merely serving as a substitute for caramel coloring. As a natural ingredient, coffee perfectly complements the appearance of the ribs by adding a natural color and golden sheen, while further enhancing the flavor and texture of the meat through its antioxidant properties and tenderizing effects.
[0027] In particular, the subtle aroma of coffee spreading while cooking the ribs and the visual transformation into a golden hue over the fire offer customers a special sensory experience. As a result, customers can enjoy a more delicious, healthier, and special meal.
[0028] Although it requires the use and management of high-quality beans, marinated short ribs incorporating coffee strengthen the store's differentiated branding and contribute to increasing customer trust and satisfaction.
[0029] Ultimately, choosing coffee is a decision that goes beyond mere taste to designing the customer experience. And this choice provides positive long-term value to both customers and the store.
[0030] The reasons for using coffee as a substitute for caramel coloring, along with its advantages and disadvantages, can be summarized as follows from scientific, sensory, and health perspectives.
[0031] From a scientific perspective, the role of coffee is as follows: First, medium-dark roast coffee produces a natural reddish-brown and golden color, providing a visual effect similar to caramel coloring. Furthermore, when exposed to high temperatures over a fire, it generates a natural color that forms a gloss and deep hue on the surface of the ribs through the Maillard and caramelization reactions.
[0032] Second, the complex aromas (roasted nuts, chocolate, smoky scents) generated during the coffee roasting process naturally enhance the taste and aroma of the ribs, and the tenderizing components (especially the acidic components) and the chlorogenic acid in the coffee help to mature the meat and create a tender texture, thereby enhancing the flavor.
[0033] Third, polyphenols and chlorogenic acid, which are antioxidant components of coffee, delay the oxidation of ribs and maintain freshness for longer, thereby enhancing preservation.
[0034] Regarding the sensory aspects, specifically customer reactions observed on-site, first, using coffee in the seasoning deepens the color, enhancing visual satisfaction and providing a visual effect that completely resolves customer complaints (regarding the seasoning being too light). Second, similar to changes during cooking, the visual transformation of the ribs turning golden while grilling over charcoal sparks interest, providing customers with a special experience, and the caramelization effect appearing over the fire leads to numerous evaluations that the meat "looks more delicious." Third, the combination of the coffee's acidic components and the seasoning enhances the meat tenderizing effect, creating a soft texture, and the frequency of customer feedback stating that the meat is "not tough" increases. Fourth, the subtle coffee aroma generated during grilling increases customer satisfaction, and there is a flavor effect that provides a differentiated sensory experience during the cooking process.
[0035] From a health perspective, coffee possesses safety and antioxidant effects. First, unlike caramel coloring (especially containing 4-MEI), coffee is a natural food ingredient that does not contain potential carcinogens; furthermore, since the components generated during the roasting process accumulate at levels not harmful to the human body, it is harmless. Second, the polyphenols and chlorogenic acid contained in coffee eliminate free radicals and provide anti-inflammatory effects; additionally, during the aging of ribs, these components act on the surface of the meat to enhance its shelf life, possessing antioxidant properties. Third, while some caramel colorings contain a chemical called 4-MEI (4-Methylimidazole) that raises concerns regarding potential negative health effects from long-term consumption, coffee is a safe natural ingredient with numerous health benefits, making it a suitable substitute and thus reducing health concerns.
[0036] In conclusion, as a natural ingredient, coffee possesses sufficient advantages to replace caramel coloring in terms of visual, health, and sensory aspects. Positive effects have also been proven in customer responses, which can enhance the store's differentiated branding and customer experience.
[0037] To this end, it is preferable to use Colombian Huila beans to maximize flavor through medium-dark roasting and to optimize the coffee for rib aging to harmonize with the tenderizing effect.
[0038] The roasting process of coffee beans consists of a temperature stabilization stage (preheating stage) in which the roaster drum is preheated to 205°C for 1 hour to stabilize the temperature inside the drum, a stage in which 2 kg of Colombian Huila green beans are introduced and the initial drum temperature is reduced to about 140°C upon introduction of the green beans (green bean introduction stage), a stage in which moisture inside the green beans turns into steam and a first crack occurs at about 182°C (first crack stage), a stage in which the beans are discharged after small cracks at 204°C to prevent dark roasting (final discharge stage), a stage in which the beans are rapidly cooled within 3 minutes using an air cooling method after roasting (cooling stage), a stage in which carbon dioxide is released through a natural degassing process for one day, and then the beans are used in earnest for the production of coffee-aged black pork ribs (degassing stage).
[0039] The roasting point and characteristics use a medium-dark roast to avoid dark roasting, maintain a balance of acidity and sweetness, and contribute positively to the appearance of the ribs through a natural brown color, while maximizing the tenderizing effect and producing a balanced flavor of coffee that richly brings out the taste and aroma of the ribs.
[0040] It is desirable to implement a first pop (9 minutes), a second pop (11 minutes 50 seconds), and discharge (12 minutes) in the roasting profile.
[0041] The characteristics of each ingredient used in the above seasoning broth are as follows.
[0042] Pears are rich in moisture and fiber, which promote digestion, help preserve the juices of the meat, and add a natural sweetness to balance the seasoning.
[0043] Apples contain organic acids such as malic acid that enhance the tenderness of the meat and provide a natural sweetness, while their antioxidant components contribute to preventing the oxidation of ribs.
[0044] Onions contain quercetin, an antioxidant that improves blood circulation and provides anti-inflammatory effects, deepens the flavor of meat, and supports tenderizing effects during the aging process.
[0045] Ginger contains gingerol, which has powerful anti-inflammatory effects, making ribs easier to digest, while its distinctive spicy taste eliminates the gamey odor of the meat.
[0046] The allicin component in garlic strengthens immunity, enhances flavor during meat aging, eliminates the gamey odor of ribs, and adds a deep flavor to the marinade.
[0047] Jujubes are rich in vitamin C and antioxidants, which prevent the oxidation of meat and add sweetness and umami.
[0048] Licorice acts as a natural sweetener, suppresses the bitterness of meat, promotes overall flavor harmony, and has anti-inflammatory and immune-boosting effects.
[0049] Whole peppercorns contain piperine, which promotes the secretion of digestive enzymes, aiding in the digestion of meat and enhancing its flavor.
[0050] Green onions remove the gamey odor from meat, and their rich antioxidants prevent oxidation during the aging process, while adding a savory and sweet flavor to the seasoning.
[0051] Soy sauce maximizes umami through the fermentation process, enhances the natural flavor of meat, and permeates the meat during aging to deepen the taste.
[0052] Jocheong is used as a natural sweetener, softens the texture of seasonings, maximizes the caramelizing effect over heat, and enhances the color of the meat.
[0053] Mirin (sweet rice wine) removes gamey odors from meat, aids in tenderizing the meat, and adds sweetness and umami.
[0054] Coffee enhances the tenderizing effect of meat and naturally harmonizes color and flavor, while chlorogenic acid prevents oxidation and acts as a natural pigment to replace caramel coloring.
[0055] As such, the above-mentioned seasoning broth, made by adding 12 natural ingredients and coffee, offers excellent advantages in terms of health, taste, and cooking process. Specifically, it provides antioxidant effects and natural sweetness in terms of health, and during cooking, it maximizes visual satisfaction and unique flavor, enriching the customer experience.
[0056] Step 2: Pre-processing of Pork Ribs
[0057] Among pork cuts, ribs contain the highest amount of Vitamin B, which is effective for cell creation and regeneration, inhibiting hypercellular lipids that cause aging, and breaking down fat.
[0058] The pretreatment process for pork ribs involves cutting the pork ribs into pieces approximately 6 to 8 cm thick, washing them thoroughly under running water to remove blood, and drying them to prepare for aging. At this time, it is preferable to use 300 to 500 parts by weight of pork ribs, remove the blood for approximately 30 minutes, and dry them for approximately 2 hours.
[0059] In addition, an additional pretreatment process can be performed to remove the gamey smell of the pork ribs. Specifically, after removing the blood from the pork ribs as described above, the following pretreatment process can be performed before removing moisture and aging.
[0060] Specifically, between removing blood and moisture from the pork ribs, steam cooking can be performed using steam at 45–50°C for 40–55 minutes. By using this steam cooking, the surface of the ribs is prevented from drying out, and cooling water is applied to the ribs after cooking is complete to remove surface fat and foreign matter. At this time, the surface temperature of the ribs is maintained at 30°C or lower. The effect of the steam cooking is to remove fat and foreign matter, thereby killing microorganisms, improving texture and yield, providing a desirable texture, enhancing flavor, and improving shelf life. During the 40–55 minutes of steam cooking, the core temperature of the ribs is maintained at approximately 34–35°C per hour.
[0061] In addition, by adding another pretreatment process after the steam blanching mentioned above, an antioxidant effect is induced to eliminate reactive oxygen species, which are harmful oxygen molecules in the body, thereby suppressing inflammation to prevent cancer and enhancing the umami flavor of the pork ribs.
[0062] At this time, the additional pretreatment process uses a broth for removing unwanted odors. The broth for removing unwanted odors uses food additives including Angelica gigas, ginger, bay leaves, garlic, licorice, cloves, soju, etc. Among the food additives, it is preferable to selectively use Astragalus membranaceus powder, mugwort vinegar, wood vinegar, and plant-based collagen.
[0063] To use the broth for removing gamey odors, add the ingredients for the broth to edible water and boil. Once the broth boils, cool it to room temperature, add the steam-cooked pork ribs, and immerse them for at least one day.
[0064] Specifically, the above-mentioned broth for removing off-flavors is prepared by using 8,000 to 12,000 parts by weight of water, 12 to 32 parts by weight of Angelica gigas, 12 to 32 parts by weight of ginger, 20 to 80 parts by weight of bay leaves, 32 to 60 parts by weight of garlic, 8 to 16 parts by weight of licorice, 2 to 8 parts by weight of cloves, and 200 to 600 parts by weight of soju, based on 400 parts by weight of pork ribs, and boiling the broth together with the pork ribs for about 7 minutes.
[0065] The medicinal properties of Angelica acutiloba Kitagawa used in the above-mentioned broth for removing unwanted odors are mild, and its taste is sweet and bitter. It mainly contains essential oils and also contains coumarin, phenolic acid, polysaccharides, etc. The roots of Angelica contain essential oil components such as ligustilide, butylidenephthalide, cnidilide, isocnidilide, sedanolide, and p-cymene; coumarin components such as bergapten, xanthotoxin, isopimpinellin, scopoletin, and umbelliferone; polyacetyl components such as falcarinol, falcarindiol, and falcarinolone; and organic acid components such as ferulic acid and vanillic acid. The fruit of Angelica contains coumarin compounds such as bergapten, xanthotoxin, and isopimpinellin.
[0066] The ginger used in the aforementioned broth for removing unwanted odors has been used as a spice in households due to its unique aroma and spicy taste, and as a raw material for herbal medicine, it is widely used in all herbal prescriptions due to its diverse activities. Ginger stimulates the secretion of digestive juices to increase appetite, promotes gastric motility, and aids in digestion and absorption. Additionally, it eliminates phlegm, lowers qi, stops vomiting, removes wind-cold and boils, and is used for asthma.
[0067] The bay leaves used in the above-mentioned broth for removing unwanted odors contain capphene cyanin, γ-terpiene, kaempferol, methyl-eugenol, eugenol, mycene, quercetin, rutin, etc., which are known as antioxidants, and are used as analgesics for neuralgia and rheumatism, as well as for rashes, carminatives, digestive aids, and astringents. In addition, bay leaves are known to have efficacy in alleviating allergies, atopy, and inflammation, and there is also potential for their use as an ingredient in anti-allergic and anti-atopic functional cosmetics.
[0068] The licorice used in the aforementioned broth for removing unwanted odors is an indispensable medicinal herb in traditional Korean medicine. It neutralizes the toxicity of all medicines and plays a role in harmonizing 72 types of mineral medicinal herbs and 1,200 types of plant medicinal herbs to ensure they exert their full efficacy. Furthermore, due to its sugar content reaching 50 times that of sugar, it was once used as a sweetener. It was also useful as a cold remedy, as it was said that chewing or sucking on the roots relieved sore throats and cured cold symptoms. It is also effective for constipation.
[0069] The clove (Syzygium aromaticum) used in the aforementioned broth for removing unwanted odors is a plant of the clove family characterized by its nail-shaped flower buds. Its dried buds have a distinctive aroma and are used as a spice due to their excellent anti-spoilage and antibacterial properties. Furthermore, cloves are known to possess antiviral, anti-inflammatory, anti-allergic, antibacterial, anticancer, and hepatoprotective effects.
[0070] In addition, Astragalus membranaceus (Hedysarum), used as a food additive, is a perennial herbaceous plant belonging to the legume family. Its roots are used for medicinal purposes, and the Astragalus contains various functional components such as saponins, 2',4'-dihydroxy-5,6-dimethoxyisoflavan, 5,4'-deoxy-3,7-dimethoxyflavone, flavonoids, coumatagene, beta-sitosterol, fructose, glucose, starch, alkaloids, choline, betaine, linoleic acid, and amino acids. Saponins are the main components that exert efficacy, and the representative saponins of Astragalus are astragaloside I, II, and IV. In folk medicine, it is prescribed for conditions such as loss of appetite, weakness, colds, edema, oliguria, arthritis, and drowsiness due to its blood pressure-lowering, tonic, Qi-replenishing, and diuretic effects. The physiological activities of Astragalus include blood pressure-lowering, diuretic, tonic, blood sugar-lowering, immune-enhancing, anti-tumor, and antiviral effects, as well as inhibition of gastric acid secretion and dysentery bacteria. In this invention, the Astragalus is obtained in a powdered state by grinding, and it is determined that it has an antioxidant effect when used with meat.
[0071] Mugwort vinegar, used as a food additive, is derived from the diverse varieties of mugwort. In traditional Korean medicine, it is recognized for its medicinal properties; as an alkaline food rich in vitamins B2 and C, as well as minerals such as iron, calcium, potassium, and phosphorus, it is beneficial for improving the acidic constitution of modern people. Furthermore, it contains a high amount of chlorophyll, which has anticancer effects, so consistent consumption can help prevent cancer. It is considered a top food for the changing seasons, particularly for preventing and treating dry skin, respiratory diseases, and allergic symptoms. According to the effects of medicinal mugwort recorded in the 'Folk Medicine Therapy,' it is effective for a wide range of ailments, including hepatitis, hypertension, stroke, headaches, abdominal pain, prickly heat, eczema, neuralgia, bruises, tonsillitis, lower back pain, and hemorrhoids. The 'Donguibogam' states that it possesses a warm nature and strengthens the functions of the stomach, liver, and kidneys, making it effective for treating abdominal pain. The blood-purifying effects, along with its antibacterial, analgesic, and anti-inflammatory properties, are benefits of mugwort that have been scientifically verified. When such mugwort vinegar is used as a food additive, it can not only enhance the functionality of pork ribs but also have the effect of removing unpleasant odors from food, tenderizing the meat, and improving the taste.
[0072] Wood vinegar, used as a food additive, is produced by capturing smoke generated during the carbonization of oak wood, rapidly cooling the resulting liquid, and then allowing it to stand or distill it for 6 to 12 months. It consists of 80–90% water, with the remainder containing over 200 types of organic substances and compounds, including acetic acid, and possesses a distinctive smoky aroma. Furthermore, the health benefits of wood vinegar have recently become widely known. Some of these include liver detoxification (fatigue recovery), anti-stress effects resulting from the reduction of blood epinephrine levels, alleviation of menopausal symptoms, prevention of hair loss, and the maintenance of blood sugar balance. When used with meat, wood vinegar not only enhances the flavor but also exhibits various beneficial effects upon consumption.
[0073] Plant-based collagen used as a food additive can be obtained by extracting it from various types of plants. Collagen is a fibrous protein that constitutes connective tissues within the human body, such as skin and cartilage. Such collagen is typically classified into animal collagen, extracted from animals, and plant collagen, extracted from plants. Animal collagen is extracted by selecting pigskin or cowhide and undergoing steps such as pretreatment, washing, desalination, and purification. Plant collagen is generally considered to be superior to animal collagen. Regarding the extraction method of such plant collagen, it can be extracted from various botanical sources. In this invention, collagen extracted from *Crassula ovata* is utilized.
[0074] Meanwhile, the food additives used as described above—Astragalus powder, mugwort vinegar, wood vinegar, and plant-based collagen—can be added in an amount of 0.1 to 1 part by weight to 100 parts by weight of water used as the broth for removing unwanted odors, and it is preferable to add 0.5 parts by weight. Furthermore, although the content ratio of Astragalus powder, mugwort vinegar, wood vinegar, and plant-based collagen may vary depending on the circumstances, it is noted that they can be used as food additives by diluting them in a weight ratio of Astragalus powder 5: Mugwort vinegar 2: Wood vinegar 2: Collagen 1.
[0075] Step 3: Aging of Pork Ribs
[0076] 400 to 450 parts by weight of the seasoned broth prepared in Step 1 are poured over the pork ribs from which moisture has been removed in Step 2 above, and the ribs are refrigerated and aged for 4 days in a refrigerator aging chamber at 5°C or below. Once aging is complete, the pork ribs are placed on a sieve for about 2 hours to remove blood and unnecessary components mixed in the seasoned broth.
[0077] The above seasoned broth is mixed with the cut pork ribs to remove the characteristic odor of pork and provide a distinctive taste and aroma.
[0078] Step 4: Final Stabilization and Quality Control
[0079] After step 3) above, 400 to 450 parts by weight of new seasoned broth are added to replace the removed seasoned broth. The pork ribs undergo a stabilization process for 2 hours to allow the seasoning to permeate evenly. The ribs stabilized in this way are ready for immediate use and are provided within 5 days, which is the optimal consumption period, to maintain the best quality and taste.
[0080] Hereinafter, preferred embodiments according to the present invention will be presented and described in detail. However, the following embodiments are provided to enable those skilled in the art to fully understand the present invention and may be modified in various other forms, and the present invention is not limited by the above embodiments.
[0081] <Example 1> Preparation of pork ribs 1
[0082] First, a total of 13 natural ingredients were used, including 4000g of pear, 3500g of apple, 900g of onion, 300g of ginger, 300g of garlic, 300g of jujube, 60g of licorice, 150g of whole peppercorns, 1600g of green onion, 5150g of soy sauce, 7000g of rice syrup, 2550g of cooking wine (Mihyang), 400g of ground coffee, and 40kg of pork ribs.
[0083] First, the seasoned broth was prepared as follows. In 70L of water, 4000g of pear, 300g of garlic, 900g of onion, 300g of ginger, 150g of whole peppercorns, 3500g of apple, 300g of jujube, 60g of licorice, 1600g of green onion, and 7000g of rice syrup were added and boiled. Once the water boiled, ground coffee (400g) was placed in a cheesecloth and added, and the mixture was heated for 50 minutes. After the heating was complete, all ingredients were removed, and 5150g of soy sauce, 7000g of rice syrup, and 2550g of cooking wine (Mihyang) were added. After boiling for another 15 minutes, the heat was turned off to complete and cool the seasoned broth.
[0084] 40 kg of pork rib meat that had undergone the process of making incisions in the meat was washed thoroughly under running water to remove blood, and the moisture was removed for about 2 hours to complete the preparation for aging, thereby pre-processing the pork ribs.
[0085] 43 liters of the previously prepared seasoning broth were poured over the pre-treated pork ribs, and the ribs were refrigerated for 4 days in a refrigerated aging chamber at 5°C or below. Once aging was complete, the pork ribs were placed on a sieve for approximately 2 hours to remove blood and unnecessary components mixed in the seasoning broth. To replace the removed seasoning broth, 43 liters of new seasoning broth were added. The pork ribs underwent a stabilization process for 2 hours to ensure the seasoning permeated evenly. The ribs stabilized in this manner were ready for immediate use and were provided within 5 days, the optimal consumption period, to maintain the highest quality and taste.
[0086] The above coffee used Colombian Supremo 17 / 18 Huila beans and was roasted according to temperature changes during preheating, temperature drop after green bean input, first popping, heat stabilization, and final discharge (Fig. 1).
[0087] The roaster used a Hasgaranti semi-hot air drum roaster with a maximum capacity of 2.5 kg and employed a roasting method with uniform heat distribution through internal drum circulation, achieving first popping (9 minutes), second popping (11 minutes 50 seconds), and discharge (12 minutes).
[0088] <Example 2> Preparation of Pork Ribs 2
[0089] After thoroughly washing the 40kg of pork rib meat prepared as described above under running water to remove the blood, steam boiling was performed as follows before removing the moisture.
[0090] Specifically, steam cooking was performed at 48°C for 50 minutes after removing the blood from the pork ribs. After the steam cooking was completed, the ribs were immersed in cooling water. The surface temperature of the ribs was cooled to 30°C or lower after 5 minutes.
[0091] The above steam boiling is intended to eliminate microorganisms by removing fat and foreign matter from the pork ribs, improve texture and yield, impart texture, enhance flavor, and improve shelf life.
[0092] <Example 3> Preparation of Pork Ribs 3
[0093] After steam cooking in Example 3 above, a broth for removing off-flavors was used to remove the off-flavors of pork as follows.
[0094] Specifically, the above-mentioned broth for removing off-flavors was prepared by using 1,000 kg of water, 2 kg of Angelica gigas, 2 kg of ginger, 2 kg of bay leaves, 4 kg of garlic, 1 kg of licorice, 0.4 kg of cloves, 40 kg of soju, 1 kg of Astragalus membranaceus powder, 400 g of mugwort vinegar, 400 g of wood vinegar, and 200 g of plant-based collagen as food additives, based on 40 kg of pork ribs. The broth was boiled for about 7 minutes, then cooled, and the pork ribs were immersed in the above-mentioned broth for removing off-flavors for one day. The above-mentioned plant-based collagen was extracted from Goldenrod.
[0095] At this time, the above plant collagen was prepared by placing 1 kg of the whole plant of *Hibiscus syriacus* into a sodium hydroxide aqueous solution with a pH of 10 and stirring slowly for 5 hours, then adding a citric acid aqueous solution to neutralize the pH to 7, placing it in a centrifuge and stirring at 1000 rpm for 30 minutes to separate the layer containing plant collagen, and then drying this layer sufficiently to prepare the *Hibiscus syriacus* collagen extract.
[0097] <Comparative Example>
[0098] Pork ribs were prepared using the same process as in Example 1 above, except that general caramel coloring was used instead of coffee powder.
[0099] <Experimental Example 1> Sensory Evaluation
[0100] Sensory evaluation was performed on the pork ribs of the present invention prepared in Examples 1 to 3 and Comparative Example. The sensory evaluation was evaluated using a 9-point rating scale, categorized into texture, flavor, off-flavor, and preference. Considering age and gender, a total of 40 adult men and women in their teens to 40s were selected, with 10 people from each age group. The results of the sensory evaluation (9: very good, 0: very bad) are listed in Table 1 below.
[0101] division texture zest Off-flavor Preference Example 1 9.1 8.8 8.9 8.9 Example 2 9.6 9.3 9.3 9.4 Example 3 9.7 9.6 9.6 9.6 Comparative Example 1 8.6 8.3 7.4 8.0
[0102] Based on the results in Table 1 above, it can be seen that Example 2, in which the pork ribs were steam-cooked, maintained moisture both inside and outside the meat tissue, thereby preserving the elasticity of the meat texture, while the comparative example showed a lower overall preference compared to the present invention. In terms of flavor, the pork ribs according to the embodiment of the present invention showed a higher score than the comparative example because the overall yield was improved and they blended well with the broth. In terms of off-odor, the pork ribs according to Example 3 of the present invention showed a high score because they contained food additives such as Astragalus powder, mugwort vinegar, wood vinegar, and plant-based collagen, which eliminated characteristic off-odors such as pork gamey smell and fishy odor.
[0103] Ultimately, the pork ribs of the present invention were evaluated as having better palatability because their taste and aroma were further enhanced compared to the comparative example.
[0104] <Experimental Example 2> Evaluation of Shelf Life
[0105] The shelf life of pork ribs prepared using coffee and seasoned broth was evaluated according to the present invention. Specifically, the pork ribs prepared according to the present invention were refrigerated for one week and then cooked, and the texture of the pork ribs and the off-flavor of the meat and broth were evaluated using a 9-point rating scale. Considering age and gender, a total of 40 adult men and women in their teens to 40s were selected, with 10 people from each age group. The results of the sensory evaluation (9: very good, 0: very bad) are shown in Table 2 below.
[0106] division texture unpleasant smell Example 1 8.2 7.8 Example 2 8.7 8.2 Example 3 9.3 9.2 Comparative Example 1 6.7 5.3
[0107] As shown in Table 2 above, it was confirmed that in the case of pork ribs prepared in the embodiment of the present invention, the texture of the meat was maintained even after one week of storage and no unpleasant odors were generated in the meat and broth.
[0108] <Experimental Example 3> Measurement of Cholesterol Content
[0109] Meat was taken from the pork ribs prepared in the above Examples 1 to 3 and Comparative Example, and the cholesterol content was measured.
[0110] 10 g of meat from collected pork ribs and 1 ml of 5α-cholestane (2074 ppm) as an internal standard (IS) were placed in a round-bottom flask, 50 ml of 2N EtOH-KOH was added to the mixture, and the mixture was saponified in a 90°C water bath for 1 hour. Then, the mixture was extracted twice with 100 ml and 50 ml of ether, and the ether was combined and washed until neutral.
[0111] The above wash was concentrated under reduced pressure, diluted to 5 ml with hexane, analyzed by gas chromatography, and calculated according to the following formula and shown in Table 3 below.
[0112] The analysis conditions were oven temperature (oven temp.): 270℃ / 3min-3℃ / min-290℃ / 10 min, injector temperature (injector temp.): 280℃, detector temperature (detector temp.): 300℃, carrier gas: nitrogen, gas flow rate: 2.0㎖ / min.
[0113] * Cholesterol content (mg / 100 g) = (2 × K × P1) / (Sample amount (g) × P2) × 100
[0114] P1: Cholesterol peak area
[0115] P2: Peak area of 5α-cholestane
[0116] K: Conversion factor (weight ratio of standard substance to internal standard substance with a peak area ratio of 1.0)
[0117] division Cholesterol content (mg / 100g) Example 1 85.2 Example 2 81.7 Example 3 72.3 Comparative Example 1 90.7
[0118] As shown in Table 3 above, the cholesterol content of the pork ribs of the present invention can be reduced by using coffee.
[0119] Although the present invention has been described in detail with reference to preferred embodiments, the present invention is not limited to the above embodiments, and various modifications are possible by those skilled in the art within the scope of the technical concept of the present invention.
Claims
Claim 1 1) A step of boiling primary sauce ingredients, consisting of pear, garlic, onion, ginger, whole peppercorns, apple, jujube, licorice, green onion, rice syrup, and purified water; 2) A step of boiling the primary sauce ingredients with powdered coffee placed in a permeable cloth; 3) A step of removing all solids from the boiling sauce ingredients, adding secondary sauce ingredients of soy sauce, rice syrup, and cooking wine, boiling for a third time, and then cooling to prepare seasoned broth; 4) A pretreatment step of washing the pork ribs thoroughly to remove blood and eliminate off-flavors; 5) A step of removing moisture from the pretreated pork ribs and soaking them in the seasoned broth prepared in step 3); 6) A step of refrigerating the pork ribs soaked in the broth; 7) A step of removing the broth mixed with blood and unnecessary components from the refrigerated aged pork ribs. and 8) a step of adding a new seasoning broth to replace the removed seasoning broth and stabilizing the pork ribs so that the seasoning permeates evenly into the pork ribs; comprising a method for preparing pork ribs aged with coffee and seasoning broth. Claim 2 A method for manufacturing pork ribs aged with coffee and seasoned broth according to claim 1, characterized by including an additional steam cooking process after step 4), wherein the core temperature of the pork ribs is maintained at 34~35℃ by steam cooking using steam at 45~50℃ for 40~55 minutes, and after the completion of the steam cooking, the surface temperature of the ribs is maintained at 30℃ or lower using cooling water. Claim 3 A method for preparing pork ribs aged with coffee and seasoned broth, characterized in that, in claim 2, after the steam boiling process, a process is added to remove the off-flavor of the pork ribs using food additives including Angelica gigas, ginger, bay leaves, garlic, licorice, cloves, soju, Astragalus membranaceus powder, mugwort vinegar, wood vinegar, and plant-based collagen. Claim 4 A method for producing pork ribs aged in coffee and seasoned broth, characterized in that, in claim 3, the food additive contains Angelica gigas : ginger : bay leaf : garlic : licorice : clove : soju : Astragalus membranaceus powder : mugwort vinegar : wood vinegar : plant collagen in a weight ratio of 10 : 10 : 10 : 20 : 10 : 4 : 200 : 5 : 2 : 2 :
1. Claim 5 A method for preparing pork ribs aged in coffee and seasoned broth, characterized in that, in claim 3, the plant-based collagen is extracted from goldenrod leaves. Claim 6 A method for preparing pork ribs aged with coffee and seasoned broth, characterized in that, in claim 1, the powdered coffee uses Colombian Supremo Huila beans, and the powdered coffee is prepared by coffee roasting in the stages of 9 minutes of first popping, 11 minutes of second popping, and 12 minutes of discharge.