Method of making sauce for improving color in grilled eel and sauce for improving color in grilled eel made thereby

Abstract

The present invention relates to a method for preparing a sauce for grilled eel with improved color and a sauce for grilled eel with improved color prepared thereby. By adding natural ingredients to improve the color of the grilled eel, the invention enhances the palatability of the grilled eel and provides a sauce for grilled eel with improved color that reduces the possibility of allergic reactions or side effects by not using artificial additives or synthetic sweeteners.

Description

Technology Field

[0001] The present invention relates to a method for preparing a sauce for grilled eel and a sauce for grilled eel, and more specifically, to a method for preparing a sauce for grilled eel in which the color is excellently improved without discoloration by adding natural ingredients, and to a sauce for grilled eel with improved color prepared thereby. Background Technology

[0003] Generally, eels (Japanese eels and conger eels) have a higher vitamin content compared to ordinary fish, containing about 10 times more vitamin E than eggs and 30 to 100 times more vitamin A than ordinary white fish, and are aquatic resources that are gaining attention as beauty and stamina foods due to their high proportion of unsaturated fatty acids.

[0004] In particular, as production volume of eels has increased due to the development of aquaculture technology, the need for processed products has become increasingly prominent. However, looking at the existing consumption patterns of eels, it is not an exaggeration to say that most are eaten by grilling them directly on a hot plate and seasoning them with gochujang.

[0005] Sauce is a liquid or semi-liquid seasoning that has been used since ancient Roman times to enhance the flavor and color of dishes, and various types are known. In Korea, gochujang, soy sauce, and salt are typically used as basic sauces when grilling eel.

[0006] Korean Patent No. 10-2437711 relates to a grilled eel sauce with added bokbunja, characterized by improved flavor through the addition of bokbunja, fatigue recovery and antioxidant functions, and particularly the ability to actively increase the action of Vitamin A.

[0007] Korean Patent No. 10-2260117 relates to a method for manufacturing a refrigerated seasoned freshwater eel product by applying a herbal extract and seasoning, heating and grilling the freshwater eel, and then vacuum packaging. It is characterized by the ability to alleviate the fishy smell and off-flavor of the eel and improve shelf life in the refrigerated seasoned freshwater eel product.

[0008] As such, a sauce for grilling eel has been disclosed to improve flavor, nutrition, shelf life, taste, and functionality by adding other ingredients; however, there was a need to develop a sauce for grilling eel that improves the color of the eel after grilling without affecting the unique aroma and taste of the grilled eel.

[0009] However, the grilled eel sauce according to the conventional technology described above has the problem that the color of the sauce easily deteriorates when grilling the eel, resulting in a color that does not stimulate appetite and reduces palatability; furthermore, there was a problem of harming health due to the use of artificial ingredients to prevent the color from deteriorating easily. Prior art literature

[0011] Korean Registered Patent No. 10-2437711 (2021.09.24) Korean Registered Patent No. 10-2260117 (2020.09.04) The problem to be solved

[0012] The objective of the present invention is to solve the aforementioned problems and to provide a method for manufacturing a sauce for grilled eel with improved color.

[0013] Another objective of the present invention is to provide a sauce for grilled eel with improved color that reduces the possibility of allergic reactions or side effects by using natural materials and thus avoiding the use of artificial additives or synthetic sweeteners. means of solving the problem

[0015] The present invention relates to a method for preparing a sauce for grilled eel, comprising: a first raw material mixture preparation step of preparing a first raw material mixture by adding 5 kg to 10 kg of freshwater eel bones from which blood has been removed and washed, 5 kg to 10 kg of freshwater eel heads from which blood has been removed and washed, and 10 L to 20 L of purified water, heating and mixing at a temperature of 150 ℃ to 200 ℃ for 60 minutes to 180 minutes, and then filtering the freshwater eel bones and freshwater eel heads through a sieve; a second raw material mixture preparation step of preparing a second raw material mixture by adding 10 L to 20 L of brewed soy sauce and 1 L to 2 L of fish soy sauce to the prepared first raw material mixture and heating and mixing at a temperature of 70 ℃ to 100 ℃ for 10 minutes to 30 minutes; and adding 2 kg to 6 kg of corn syrup, 1 L to 2 L of rice wine, 2 kg to 3 kg of garlic, and ginger to the second raw material mixture. A third raw material mixture preparation step is provided, in which 0.5 kg to 2 kg, 2 kg to 6 kg of sugar, 0.05 kg to 0.2 kg of pepper, 0.05 kg to 0.2 kg of red pepper powder, 0.05 kg to 0.2 kg of green tea powder, and 0.05 kg to 0.2 kg of burdock root are added and heated and mixed at a temperature of 70°C to 100°C for 10 to 30 minutes to prepare a third raw material mixture, and a natural material addition step is provided, in which a natural material to enhance color is added to the third raw material mixture to enhance color.

[0016] In addition, the natural material in the present invention includes any one selected from the group consisting of paprika powder, red yeast rice powder, and raspberry extract for emphasizing a red color, and any one selected from the group consisting of turmeric and Phellodendron bark for emphasizing a yellow color.

[0017] In addition, the present invention is characterized in that the paprika powder is 0.05 kg to 0.2 kg, the red yeast rice powder is 0.05 kg to 0.2 kg, the raspberry extract is 0.1 L to 0.3 L, the turmeric is 0.05 kg to 0.2 kg, and the Phellodendron bark is 0.05 kg to 0.2 kg.

[0018] In addition, to produce a bright brown color in the third raw material mixture in the present invention, 40% by weight of one selected from the group consisting of paprika powder, red yeast rice powder, and raspberry extract is mixed with respect to the total weight of the natural materials to emphasize a red color, and 60% by weight of one selected from the group consisting of turmeric and Phellodendron bark is mixed to emphasize a yellow color.

[0019] In addition, the sauce for grilled eel in the present invention is characterized by not containing annatto-based pigments.

[0020] Meanwhile, the present invention provides a sauce for grilling eel with excellent color produced by the method for producing a sauce for grilling eel with excellent color according to the present invention. Effects of the invention

[0022] According to the present invention, a method for preparing a sauce for grilled eel that can emphasize color using natural materials can be provided.

[0023] By providing a sauce for grilled eel that emphasizes color, the palatability of grilled eel can be enhanced.

[0024] By using natural ingredients, it is possible to provide a sauce for grilled eel with improved color that does not use artificial additives or synthetic sweeteners, thereby lowering the possibility of allergic reactions or side effects. Brief explanation of the drawing

[0026] FIG. 1 is a block diagram showing a method for preparing a sauce for grilled eel with improved color according to one embodiment of the present invention. Specific details for implementing the invention

[0027] With reference to the attached drawings, a method for preparing a sauce for grilled eel with improved color and a sauce for grilled eel with improved color prepared thereby are described in detail according to embodiments of the present invention. Since the present invention is capable of various modifications and may take various forms, 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 specific disclosed forms, and it should be understood that it includes all modifications, equivalents, and substitutions that fall within the spirit and scope of the present invention.

[0028] Additionally, terms such as "first," "second," etc., may be used to describe various components, but said components should not be limited by said terms. These terms are used solely for the purpose of distinguishing one component from another. For example, without departing from the scope of the present invention, the first component may be named the second component, and similarly, the second component may be named the first component. Meanwhile, unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as generally understood by those skilled in the art to which the present invention pertains. Terms such as those defined in commonly used dictionaries should be interpreted as having a meaning consistent with their meaning in the context of the relevant technology, and should not be interpreted in an ideal or overly formal sense unless explicitly defined in this application.

[0029] Embodiments of the present invention will be described in detail below with reference to the attached drawings.

[0030] The present invention relates to a method for preparing a sauce for grilled eel with improved color. The method for preparing a sauce for grilled eel comprises: a first raw material mixture preparation step of preparing a first raw material mixture by adding 5 kg to 10 kg of freshwater eel bones from which blood has been removed and washed, 5 kg to 10 kg of freshwater eel heads from which blood has been removed and washed, and 10 L to 20 L of purified water, heating and mixing at a temperature of 150 ℃ to 200 ℃ for 60 minutes to 180 minutes, and then filtering the freshwater eel bones and freshwater eel heads through a sieve; a second raw material mixture preparation step of preparing a second raw material mixture by adding 10 L to 20 L of brewed soy sauce and 1 L to 2 L of fish soy sauce to the prepared first raw material mixture and heating and mixing at a temperature of 70 ℃ to 100 ℃ for 10 minutes to 30 minutes; and adding 2 kg to 6 kg of corn syrup and 1 L of rice wine to the second raw material mixture. It includes a step of preparing a third raw material mixture by adding 2 L, 2 kg to 3 kg of garlic, 0.5 kg to 2 kg of ginger, 2 kg to 6 kg of sugar, 0.05 kg to 0.2 kg of pepper, 0.05 kg to 0.2 kg of red pepper powder, 0.05 kg to 0.2 kg of green tea powder, and 0.05 kg to 0.2 kg of burdock root, and mixing while heating at a temperature of 70°C to 100°C for 10 to 30 minutes, and a step of adding natural materials to enhance color by adding natural materials to the third raw material mixture.

[0031] A method for manufacturing a sauce for grilled eel with improved color includes, in large terms, a step of manufacturing a first raw material mixture, a step of manufacturing a second raw material mixture, a step of manufacturing a third raw material mixture, and a step of adding natural ingredients.

[0032] In the first step of preparing the raw material mixture, freshwater eel bones and heads are used. These enhance the flavor and add aroma to the sauce, and they are rich in various nutrients. Additionally, using the bones and heads to make broth can provide a rich and deep flavor. The reason for removing the blood is that it negatively affects the smell and taste; if left for a long time, the bitter taste may become stronger and the blood tends to spoil quickly, which can affect food safety. Furthermore, because the blood changes the color of the sauce, if it is not sufficiently removed, the sauce may appear dark; therefore, freshwater eel bones and heads from which the blood has been removed are used.

[0033] 5 to 10 kg of blood-removed and washed freshwater eel bones and 5 to 10 kg of blood-removed and washed freshwater eel heads are used. In accordance with these ratios, 10 to 20 L of purified water is added, and the mixture is heated at a temperature of 150 ℃ to 200 ℃ for 60 to 180 minutes. If the heating time is less than 60 minutes, the broth is not sufficiently extracted from the freshwater eel bones and heads, making it difficult to prepare the sauce. In particular, if the heating time exceeds 180 minutes, the color changes rapidly to black, making it difficult to produce a sauce for grilled eel with improved color even if prepared by the manufacturing method described later. Therefore, it is appropriate to heat and mix for 60 to 180 minutes. The mixture is then strained to prepare the first raw material mixture.

[0035] The step of preparing the second raw material mixture is to prepare the second raw material mixture by adding 10 to 20 L of brewed soy sauce and 1 to 2 L of fish soy sauce to the prepared first raw material mixture, heating at a temperature of 70 ℃ to 100 ℃ for 10 to 30 minutes, and mixing.

[0036] Brewed soy sauce is soy sauce obtained by fermenting meju. It is made by soaking meju in saltwater to ferment it and add flavor, then separating the soybean paste and soy sauce, and finally boiling down only the soy sauce.

[0037] Fish soy sauce is soy sauce made by breaking down fish protein with hydrolytic enzymes, acids, or alkalis.

[0039] The step of preparing the third raw material mixture is to prepare the third raw material mixture by adding 2 kg to 6 kg of corn syrup, 1 L to 2 L of rice wine, 2 kg to 3 kg of garlic, 0.5 kg to 2 kg of ginger, 2 kg to 6 kg of sugar, 0.05 kg to 0.2 kg of pepper, 0.05 kg to 0.2 kg of red chili powder, 0.05 kg to 0.2 kg of green tea powder, and 0.05 kg to 0.2 kg of burdock root to the prepared second raw material mixture and mixing while heating at a temperature of 70°C to 100°C for 10 to 30 minutes.

[0041] The natural material addition step is a step of enhancing color by adding natural materials to the manufactured third raw material mixture to enhance color.

[0042] Emphasizing color can provide various advantages.

[0043] A method for preparing a sauce for grilled eel with improved color according to one embodiment of the present invention can provide a sauce that can be additionally applied to the outer surface of a grilled eel, and by additionally applying it to the outer surface, not only the color but also the gloss can be further improved.

[0044] The color can be adjusted differently depending on the various natural ingredients, and colors suitable for grilled eel, such as red, yellow, and light brown, may be available.

[0045] Furthermore, improving gloss can stimulate appetite through the appearance of the food and have a positive impact on the dining experience. It can also enhance texture by making the food look visually appealing and softer. Additionally, gloss can prevent the surface from drying out or hardening, helping to keep the food fresher and preserve its flavor for a longer period. Applying a sauce to provide gloss can reduce moisture evaporation, allowing you to enjoy grilled eel with a soft texture.

[0047] A method for preparing a sauce for grilled eel with improved color according to one embodiment of the present invention comprises natural ingredients, wherein the natural ingredients are selected from the group consisting of paprika powder, red yeast rice powder, and raspberry extract to emphasize a red color, and selected from the group consisting of turmeric and Phellodendron bark to emphasize a yellow color.

[0048] To emphasize a red color, a group consisting of paprika powder, red yeast rice powder, and raspberry extract may be selected. Paprika powder and red yeast rice powder can be mixed together as needed or to impart various additional functions, or powders and extracts can be mixed. Various combinations can be applied to manufacturing methods.

[0049] Paprika (Capsicum annuum Var. angulosum) is an annual plant belonging to the genus Capsicum and Anmuum of the family Solanaceae. It contains large amounts of carotenoid components such as capsanthin and capsorubin, and is rich in vitamins A and C. The tocopherol, carotenoids, and vitamin C that make up paprika are also highly valued as antioxidants. The carotenoids contained in paprika are a group of natural pigments that exhibit red, yellow, or purple colors, and are actively utilized industrially in various fields such as pharmaceuticals, food, and animal feed. Red paprika primarily contains a red pigment called capsanthin, a type of carotenoid, which offers the advantage of enhancing redness when added to meat products.

[0050] Red yeast rice powder is red rice powder produced by completely sterilizing regular white rice, adding 5% of red yeast mycelium—a type of red mold—and fermenting it in a sterile room for 3 to 4 weeks. As the red yeast is cultured and fermented, a component called Monacolin-K is produced. This is lovastatin, which is similar to statins, a cholesterol-lowering agent, and has the effect of suppressing obesity by inhibiting cholesterol.

[0051] Rubus coreanus Miquel is a deciduous shrub belonging to the Rosaceae family. Its main production areas in Korea are Jeju Island and the southern regions, where dark red berries are harvested in early summer. In traditional Korean medicine, Rubus coreanus has long been known as a valuable medicinal herb for its role as a tonic, aphrodisiac, and liver-nourishing agent. It has been used to treat physical weakness, impotence, seminal emission, and urinary incontinence. By inhibiting the growth of Helicobacter pylori and enhancing the function of the hypothalamus-pituitary-gonadal axis, it is effective in improving symptoms caused by reproductive endocrine dysfunction in ovariectomized female white rats.

[0052] When emphasizing a yellow color, a group consisting of turmeric and Phellodendron bark can be selected. Turmeric and Phellodendron bark can be mixed together as needed or to impart various additional functions.

[0053] Turmeric powder is made by drying and grinding turmeric; it has a yellow color and is effective in preventing heart disease, relieving joint pain, boosting immunity, providing anticancer effects, alleviating digestive disorders, preventing dementia, improving liver health, improving skin health, and treating diabetes.

[0054] The bark of the Phellodendron amurense Rupr., a plant of the Rutaceae family, is called Hwangbaek. The bark is peeled from trees that are over 10 years old, and only the yellow inner bark is harvested, dried, and used as a medicinal ingredient. Before being sliced, it has a light yellow color, but a significant yellow tint is added upon drying.

[0056] A method for preparing a sauce for grilled eel with improved color according to one embodiment of the present invention comprises 0.05 kg to 0.2 kg of paprika powder, 0.05 kg to 0.2 kg of red yeast rice powder, 0.1 L to 0.3 L of raspberry extract, 0.05 kg to 0.2 kg of turmeric, and 0.05 kg to 0.2 kg of Phellodendron bark.

[0058] A method for preparing a sauce for grilled eel with improved color according to one embodiment of the present invention comprises, in order to produce a bright brown color in the third raw material mixture, mixing 40% by weight of one selected from the group consisting of paprika powder, red yeast rice powder, and raspberry extract to emphasize a red color, and 60% by weight of one selected from the group consisting of turmeric and Phellodendron bark to emphasize a yellow color, with respect to the total weight of the natural materials.

[0059] A light brown color is the optimal color that stimulates the appetite when a eater sees the cooked grilled eel, and it can be said to be the color that optimally achieves the purpose of improving the color. Therefore, it is important to produce a light brown color, and it is desirable that the natural ingredients to emphasize the red color make up 40% by weight and the natural ingredients to emphasize the yellow color make up 60% by weight.

[0061] A method for preparing a sauce for grilled eel with improved color according to one embodiment of the present invention may be characterized by not including annatto-based pigments.

[0062] Annatto pigments are carotenoid pigments extracted from annatto seeds cultivated in tropical regions. When added to butter and cheese, they can produce a yellow color or a red color. In particular, because of their high protein staining properties, they are used as seasonings for high-protein foods. However, when annatto pigments are reheated and proteins are released from the food, the protein staining properties of the annatto pigment become a problem, which causes the pigment to discolor. Therefore, in this invention, discoloration can be prevented by not including annatto pigments.

[0064] Meanwhile, the present invention includes a sauce for grilling eel with improved color produced by a method for producing a sauce for grilling eel with improved color according to one embodiment of the present invention.

[0066] Preparation of sauce for grilled eel.

[0067] In order to compare the eel grilling sauces of the examples and comparative examples prepared according to the present invention, eel grilling sauces were prepared with different composition ratios and conditions, and each composition and condition is shown in the table below.

[0068] In the first raw material mixture preparation step, the temperature was heated at 180 ℃, and the time was varied as shown in the table below.

[0069] In the second raw material mixture preparation step, the temperature was heated at 80 ℃, and the time was standardized to 20 minutes.

[0070] In the third raw material mixture preparation step, the temperature was heated at 80 ℃, and the time was standardized to 20 minutes.

[0072] division Example 1 Example 2 Example 3 Example 4 freshwater eel bones 5 kg 5 kg 5 kg 5 kg freshwater eel head 5 kg 5 kg 5 kg 5 kg purified water 10 L 10 L 10 L 10 L Brewed soy sauce 10 L 10 L 10 L 10 L fish sauce 1 L 1 L 1 L 1 L corn syrup 2 kg 2 kg 2 kg 2 kg rice wine 1 L 1 L 1 L 1 L garlic 2 kg 2 kg 2 kg 2 kg ginger 0.5 kg 0.5 kg 0.5 kg 0.5 kg sugar 2 kg 2 kg 2 kg 2 kg pepper 0.05 kg 0.05 kg 0.05 kg 0.05 kg chili powder 0.05 kg 0.05 kg 0.05 kg 0.05 kg green tea powder 0.05 kg 0.05 kg 0.05 kg 0.05 kg burdock 0.05 kg 0.05 kg 0.05 kg 0.05 kg Paprika powder 0.05 kg 0.05 kg 0.25 kg 0.05 kg red yeast rice powder - - 0.25 kg - raspberry extract - - - - curcuma 0.075 kg 0.075 kg - 0.075 kg Yellow porridge - - 0.2 kg - Annatto pigment - 0.05 kg - - Heating time for the first raw material mixture preparation step 180 minutes 180 minutes 180 minutes 200 minutes

[0074] Experimental Example

[0075] 1. Sensory evaluation

[0076] The sauces for grilled eel from Examples 1 to 4 were applied to grilled eel, and a sensory evaluation was conducted on the grilled eel with the sauces applied, and the results are shown in Table 2 below.

[0077] Sensory evaluation was conducted on 100 people to measure appearance, color, and preference, and was evaluated on a scale of 1 point (very poor), 2 points (slightly poor), 3 points (average), 4 points (good), and 5 points (very good).

[0078] Additionally, regarding the color of the grilled eel coated with sauce, they were asked to choose from reddish-brown, red, yellow, and black.

[0080] division Example 1 Example 2 Example 3 Example 4 appearance 4.75 points 2.40 points 4.31 points 2.19 points Color 4.83 points 2.34 points 4.17 points 2.24 points Preference 4.88 points 2.49 points 4.20 points 2.10 points color reddish-brown 94 people 4 people 60 people 4 people red 2 people 10 people 2 people 5 people yellow 4 people 20 people 38 people 2 people black 0 people 66 people 0 people 89 people

[0082] As shown in Table 2 above, the sauce for grilled eel according to the present invention appeared reddish-brown when natural ingredients exhibiting a red color and natural ingredients exhibiting a yellow color were mixed in a certain ratio as in Example 1, and it was found to have the highest appearance, color, and preference.

[0083] In Example 2, by using an annatto-based pigment, the number of people with reddish-brown skin decreased and the number of people with black skin increased significantly, resulting in lower appearance, color tone, and preference.

[0084] In Example 3, when a large amount of natural material exhibiting a relatively yellow color was mixed, the number of reddish-brown and yellow colors increased, and although the appearance, color, and preference were lower than in Example 1, they generally showed good evaluations.

[0085] In Example 4, the number of people who perceived it as black increased significantly when the heating time in the first raw material mixture preparation step was set to 200 minutes. Consequently, the lowest results were observed in appearance, color, and preference.

[0086] Thus, it was confirmed that the appropriate mixing amount, the mixing ratio of red and yellow colors, and the heating time in the first raw material mixture preparation step of the method for preparing a sauce for grilled eel according to the present invention affect the appearance, color, and preference.

[0088] Although preferred embodiments of the present invention have been described above, the present invention may use various variations, modifications, and equivalents. It is clear that the present invention can be applied in the same way by appropriately modifying the above embodiments. Therefore, the above description does not limit the scope of the present invention, which is defined by the limitations of the following claims.

[0089] Meanwhile, although specific embodiments have been described in the detailed description of the present invention, it will be obvious to those skilled in the art that various modifications are possible within the scope of the present invention.

Claims

Claim 1 A method for preparing a sauce for grilled eel, comprising: a first raw material mixture preparation step of preparing a first raw material mixture by adding 5 kg to 10 kg of freshwater eel bones from which blood has been removed and washed, 5 kg to 10 kg of freshwater eel heads from which blood has been removed and washed, and 10 L to 20 L of purified water, heating and mixing at a temperature of 150 ℃ to 200 ℃ for 60 minutes to 180 minutes, and then filtering the freshwater eel bones and freshwater eel heads through a sieve; a second raw material mixture preparation step of preparing a second raw material mixture by adding 10 L to 20 L of brewed soy sauce and 1 L to 2 L of fish soy sauce to the prepared first raw material mixture and heating and mixing at a temperature of 70 ℃ to 100 ℃ for 10 minutes to 30 minutes; and adding 2 kg to 6 kg of corn syrup, 1 L to 2 L of rice wine, 2 kg to 3 kg of garlic, and ginger to the second raw material mixture. 0.5 kg to 2 kg, sugar 2 kg to 6 kg, pepper 0.05 kg to 0.2 kg, red pepper powder 0.05 kg to 0.2 kg, green tea powder 0.05 kg to 0.2 kg and burdock 0.05 kg to 0.A third raw material mixture preparation step of preparing a third raw material mixture by adding 2 kg and mixing while heating at a temperature of 70℃ to 100℃ for 10 to 30 minutes; A method for preparing a sauce for grilled eel with improved color, comprising: a step of adding a natural material to the third raw material mixture to enhance the color; wherein the natural material is selected from the group consisting of paprika powder, red yeast rice powder, and raspberry extract to enhance the red color, and is selected from the group consisting of turmeric and Phellodendron bark to enhance the yellow color; and wherein, to produce a light brown color in the third raw material mixture, the natural material is mixed at 40% by weight of the one selected from the group consisting of paprika powder, red yeast rice powder, and raspberry extract to enhance the red color, and at 60% by weight of the one selected from the group consisting of turmeric and Phellodendron bark to enhance the yellow color, based on the total weight of the natural material. Claim 2 delete Claim 3 A method for preparing a sauce for grilled eel with improved color, characterized in that, in claim 1, each of the above paprika powder is 0.05 kg to 0.2 kg, the above red yeast rice powder is 0.05 kg to 0.2 kg, the above raspberry extract is 0.1 L to 0.3 L, the above turmeric is 0.05 kg to 0.2 kg, and the above Phellodendron bark is 0.05 kg to 0.2 kg. Claim 4 delete Claim 5 A method for manufacturing a sauce for grilling eel with improved color, characterized in that, in claim 1, the sauce for grilling eel does not contain annatto-based pigments. Claim 6 delete

Images