How to make spicy pork soup

Abstract

The present invention relates to a method for preparing spicy pork soup, and more specifically, to a method for preparing spicy pork soup that eliminates the characteristic off-flavor or taste of pork and enables the uniform realization of a spicy and deep broth flavor for a long time. To this end, the method for preparing spicy pork soup comprises the steps of: preparing a broth concentrate; heat-treating head meat; heat-treating lean meat; preparing a seasoning sauce; and, for every 30 parts by weight of the broth concentrate, placing a mixture of 97 to 103 parts by weight of the head meat, 45 to 55 parts by weight of the lean meat, 38 to 42 parts by weight of the seasoning sauce, and 565 to 575 parts by weight of water into a cooking container and heating it.

Description

Technology Field

[0001] The present invention relates to a method for preparing spicy pork soup, and more specifically, to a method for preparing spicy pork soup that eliminates the characteristic off-flavor or taste of pork and enables the uniform development of a spicy and deep broth flavor over a long period of time. Background Technology

[0002] Gukbap is a traditional Korean dish consisting of rice served with broth extracted by heating meat, such as pork, beef, or chicken, for a long time. It has evolved into various forms depending on the region and cooking method. Among these, pork gukbap is a highly popular dish due to the deep meaty flavor derived from the fat and protein of pork, as well as its satiety.

[0003] However, broth dishes made with pork are prone to developing a distinctive off-flavor due to fat oxidation and protein decomposition during the cooking process, and if this is not effectively controlled, there is a problem of deteriorating sensory quality.

[0004] Conventionally, large amounts of aromatic vegetables were used or high-temperature heating was performed for a long time to reduce off-flavors, but these methods can instead lead to side effects such as increased turbidity of the broth, the occurrence of bitterness, and loss of meat flavor.

[0005] Meanwhile, in the case of spicy pork soup, it is common practice to simply add red pepper powder or chili oil; however, this method has problems such as the spiciness not being evenly distributed throughout the broth but separating at the top, or the flavor rapidly deteriorating during storage and reheating.

[0006] In particular, chili-derived components are susceptible to oxidation and thermal decomposition, resulting in low flavor reproducibility depending on cooking conditions and significant quality variations during mass cooking or factory production processes. Furthermore, conventional spicy pork soup often features a monotonously emphasized spiciness that fails to harmonize with the inherent meaty aroma of the pork, thereby limiting its depth of flavor and lasting taste.

[0007] Therefore, technical improvements are required for a method of manufacturing pork soup that effectively suppresses the gamey odor of pork while stably maintaining a spicy flavor, and preserves excellent sensory quality even during cooking and reheating processes.

[0008] Meanwhile, the aforementioned background technology is technical information that the inventor possessed for the derivation of the present invention or acquired during the process of deriving the present invention, and it cannot necessarily be considered publicly known technology disclosed to the general public prior to the filing of the present invention. Prior art literature

[0009] Republic of Korea Registered Patent No. 10-2517363 The problem to be solved

[0010] The present invention aims to solve the aforementioned problems, and the objective of the present invention is to provide a method for manufacturing spicy pork soup that eliminates the characteristic off-flavor or taste of pork and enables the uniform realization of a spicy and deep broth flavor for a long time.

[0011] The above and other objects and advantages of the present invention will become apparent from the following description describing preferred embodiments. means of solving the problem

[0012] The above objective can be achieved by a method for preparing spicy pork soup, comprising the steps of: preparing a broth concentrate; heat-treating head meat; heat-treating lean meat; preparing a seasoning sauce; and, for every 30 parts by weight of the broth concentrate, mixing 97 to 103 parts by weight of the head meat, 45 to 55 parts by weight of the lean meat, 38 to 42 parts by weight of the seasoning sauce, and 565 to 575 parts by weight of water, placing the mixture into a cooking container and heating it.

[0013] The step of preparing the above-mentioned broth concentrate is characterized by mixing pork bones and beef bones in a weight ratio of 10:2.5 to 3.5, adding the raw materials for broth to water and heating to extract the broth, and then performing a concentration process.

[0014] The above-mentioned raw material for broth is characterized by mixing a mixture of fermented kelp extract and roasted onion peel extract as an additive.

[0015] The above seasoning sauce is characterized by comprising a mixture of red pepper powder, refined salt, chicken concentrate base, beef stock powder, black pepper, corn syrup, salted shrimp paste, minced garlic, Cheongyang chili pepper, sugar, and ginger.

[0016] The step of heating the above mixture is characterized by being performed for 4 to 5 minutes at 180 to 190°C based on the bottom temperature of the cooking vessel. Effects of the invention

[0017] According to the present invention, the characteristic off-flavor and taste of pork are effectively reduced, and while the meaty aroma is preserved, the spicy flavor is uniformly distributed throughout the broth and maintained for a long time.

[0018] In addition, according to the present invention, stable flavor preservation can be ensured with minimal deterioration of taste even when kept warm or reheated for a long time, and cooking variation is minimal, making it suitable for mass production, thereby enabling the effect of simultaneously increasing productivity at the workplace and consumer satisfaction.

[0019] However, the effects of the present invention are not limited to those mentioned above, and other unmentioned effects will be clearly understood by those skilled in the art from the description below. Brief explanation of the drawing

[0020] FIG. 1 is a flowchart showing the steps of a method for preparing spicy pork soup according to one embodiment of the present invention. Specific details for implementing the invention

[0021] The present invention will be described in detail below with reference to the embodiments and drawings. These embodiments are presented merely as examples to explain the invention more specifically, and it will be obvious to those skilled in the art that the scope of the invention is not limited by these embodiments.

[0022] Furthermore, unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by those skilled in the art to which the present invention pertains, and in the event of a conflict, the description in this specification, including the definitions, shall prevail.

[0023] To clearly explain the proposed invention in the drawings, parts unrelated to the description have been omitted, and similar parts throughout the specification have been given similar reference numerals. Furthermore, when a part is described as "comprising" a certain component, this means that, unless specifically stated otherwise, it does not exclude other components but may include additional components. Additionally, the term "part" as described in the specification refers to a single unit or block that performs a specific function.

[0024] In each step, identification codes (1st, 2nd, etc.) are used for convenience of explanation and do not describe the order of the steps; the steps may be performed differently from the specified order unless a specific order is clearly indicated in the context. That is, the steps may be performed in the same order as specified, substantially simultaneously, or in the reverse order.

[0026] FIG. 1 is a flowchart showing the steps of a method for preparing spicy pork soup according to one embodiment of the present invention.

[0027] Referring to FIG. 1, the method for preparing spicy pork soup comprises the steps of: preparing a broth concentrate (S10); heat-treating head meat (S20); heat-treating lean meat (S30); preparing a seasoning sauce (S40); and, for every 30 parts by weight of the broth concentrate, mixing 97 to 103 parts by weight of the head meat, 45 to 55 parts by weight of the lean meat, 38 to 42 parts by weight of the seasoning sauce, and 565 to 575 parts by weight of water, placing the mixture into a cooking container and heating it (S50).

[0029] First, in step S10, a broth concentrate can be prepared. The broth concentrate serves as the base for the broth of spicy pork soup and can be prepared to maximize the concentration of flavor components derived from pork broth.

[0030] The above broth concentrate can be manufactured by placing pork bones and beef bones, which are raw materials for broth, into water and heating them to extract broth, and then performing a concentration process.

[0031] The above pig bones and cow bones can be mixed in a weight ratio of 10:2.5 to 3.5, for example, 10:3.

[0032] The heating described above can be performed at 90 to 110°C for 11 to 13 hours, for example, for 12 hours. At this time, fat oxidation and the occurrence of off-flavors can be suppressed by controlling the internal temperature of the cooking vessel so that the boiling state does not continue excessively.

[0033] The extracted broth can have solids removed using a sieve or filtration device. This prevents an increase in turbidity and carbonization of the broth during the subsequent concentration process.

[0034] The filtered broth can be concentrated by removing moisture through heating under reduced pressure conditions, for example, at 60 to 85°C under 100 to 300 mbar. The above reduced pressure concentration may be a concentration method to minimize protein denaturation and volatilization of flavor components due to high-temperature heating.

[0035] The above concentration can be performed so that the solid content of the broth is 8 to 20 weight%, more preferably 10 to 15 weight%. This allows the viscosity and flavor intensity of the concentrate to be maintained uniformly.

[0037] Meanwhile, the above broth concentrate may further include additives to eliminate the characteristic off-flavor or taste of pork and to uniformly provide a spicy and deep broth flavor for a long time.

[0038] Specifically, the above additive may be a mixture of fermented kelp extract and roasted onion peel extract in a weight ratio of 1:0.55 to 0.65.

[0039] The above-mentioned kelp fermented extract can achieve the effect of amplifying umami flavor and mitigating saltiness through low-molecular-weight amino acids and organic acids generated during the fermentation process, thereby maintaining a deeper and smoother flavor in the broth.

[0040] The above roasted onion peel extract stabilizes the color of the broth with its natural color, enhances the sweetness and meat flavor, and inhibits fat oxidation to reduce flavor deterioration, thereby allowing the taste and flavor to be maintained for a long time even during storage or distribution.

[0041] The above additive may be mixed in an amount of 5 to 10 parts by weight per 100 parts by weight of the above raw material for broth.

[0043] In step S20, head meat can be produced. The head meat may be included to remove gamey odors from the pig's head area and to provide a soft texture while maintaining its texture.

[0044] First, you can prepare head meat. Head meat may include parts of the pig's head such as the cheeks, jaw, and lean meat around the ears.

[0045] The above head meat can be immersed in water at 9 to 10°C for 3 to 4 hours to remove blood and impurities in the first step, and then preheated in water at 100 to 110°C for 10 to 15 minutes to remove surface fat, residual off-flavors, and other impurities in the second step.

[0046] Preheated head meat can be placed in water at 95–100°C with ginger, green onions, onions, and whole peppercorns, and subjected to a first heat treatment at 180–200°C (based on the temperature at the bottom of the cooking container) for 20–25 minutes, followed by a second heat treatment at 120–130°C (based on the temperature at the bottom of the cooking container) for 60–65 minutes, after which the meat can be aged, or steamed, for 20–30 minutes with the heating stopped.

[0047] The aged head meat can be cooled at room temperature of 20 to 25°C for 40 to 50 minutes and then cut into appropriate sizes.

[0049] In step S30, lean meat can be prepared. Lean meat may be included to maintain the meaty flavor of pork, prevent dryness, and enhance harmony with the broth.

[0050] The lean meat may be foreleg meat, hind leg meat, neck shoulder, or a combination thereof.

[0051] For example, the above lean meat can be heated first for 20 to 30 minutes at 180 to 200°C (based on the temperature at the bottom of the cooking container) by adding ginger, green onion, onion, and whole peppercorns to water at 100 to 110°C, and then heated second for 30 to 40 minutes at 120 to 130°C (based on the temperature at the bottom of the cooking container), and then aged for 10 to 20 minutes with the heating stopped, i.e., steaming.

[0052] The lean meat, once aged, can be cooled at room temperature of 20 to 25°C for 40 to 50 minutes and then cut into appropriate sizes.

[0054] In step S40, a seasoning sauce can be prepared. The seasoning sauce can be prepared to uniformly impart a spicy flavor and umami to the pork soup and to minimize changes in taste during storage and reheating processes.

[0055] For example, the above seasoning sauce may be a mixture of red pepper powder, refined salt, chicken concentrate base, beef stock powder, black pepper, corn syrup, salted shrimp paste, minced garlic, Cheongyang chili pepper, sugar, and ginger.

[0056] Preferably, the seasoning sauce may be mixed with 2 to 6 parts by weight of refined salt, 1 to 3 parts by weight of chicken concentrate base, 0.1 to 1 part by weight of beef dashida, 0.1 to 0.5 parts by weight of black pepper, 0.1 to 2 parts by weight of corn syrup, 1 to 3 parts by weight of salted shrimp paste, 2 to 5 parts by weight of minced garlic, 0.1 to 1 part by weight of Cheongyang chili pepper, 0.1 to 0.5 parts by weight of sugar, and 0.1 to 0.5 parts by weight of ginger, for every 10 parts by weight of red pepper powder.

[0058] In step S50, the broth concentrate, water, and other components are placed in a cooking container and mixed, after which the final pork soup can be completed.

[0059] Preferably, a mixture of 97 to 103 parts by weight of head meat, 45 to 55 parts by weight of lean meat, 38 to 42 parts by weight of seasoning sauce, and 565 to 575 parts by weight of water can be heated with respect to 30 parts by weight of the broth concentrate.

[0060] The above mixture may further include 30 to 35 parts by weight of mung bean sprouts, 30 to 35 parts by weight of soaked glass noodles, and 10 to 12 parts by weight of minced garlic, based on 30 parts by weight of the above broth concentrate.

[0061] The above heating can be performed at 180~190℃ (based on the temperature of the bottom of the cooking container) for 4~5 minutes. When the mixture starts to boil, 10g of green onion and 10g of chives can be added and the heat treatment can be stopped.

[0062] Through the aforementioned heat treatment, the flavor of each component is sufficiently diffused into the broth, and by maintaining a state where no heat treatment is performed after heating is completed, the flavor can be stabilized.

[0064] Thus, spicy pork soup can be prepared according to one embodiment of the present invention. However, it is not limited thereto, and known techniques commonly used in the field may be followed, or known techniques may be applied by modifying the design as much as possible.

[0065] According to one embodiment of the present invention, the characteristic off-flavor and taste of pork can be effectively reduced, and while the meaty aroma is preserved, a spicy flavor can be uniformly distributed throughout the broth and maintained for a long time. In addition, stable flavor retention can be ensured with minimal deterioration of taste even when kept warm or reheated for a long time, and since there is little variation in cooking, it is suitable for mass production, thereby enabling the simultaneous improvement of workplace productivity and consumer satisfaction.

[0067] Hereinafter, the structure of the present invention and the resulting effects will be explained in more detail through specific embodiments and comparative examples. However, these embodiments are intended to explain the present invention more specifically, and the scope of the present invention is not limited to these embodiments.

[0069] [Example 1]

[0070] 10 kg of pork bones and 3 kg of beef bones were mixed with 100 L of water and broth was extracted at 90°C for 12 hours to produce a broth concentrate. The head meat was soaked in cold water for 3 to 4 hours to remove blood, boiled in 110°C water for about 10 minutes to remove impurities, and then ginger, green onions, onions, and whole peppercorns were added to 100°C water. The mixture was heated at 180°C (based on the temperature at the bottom of the cooking container) for 20 minutes and at 120°C (based on the temperature at the bottom of the cooking container) for 60 minutes. After stopping the heating, the meat was aged (simmered) for 20 minutes, boiled, cooled at room temperature for about 40 minutes, sorted, and cut into pieces approximately 3 mm thick, 5 cm wide, and 5 cm long. Next, the pork shoulder was heated in 110°C water with ginger, green onions, onions, and whole peppercorns for 20 minutes at 180°C (based on the temperature at the bottom of the cooking container) and 30 minutes at 120°C (based on the temperature at the bottom of the cooking container). After stopping the heating, it was allowed to mature (simmer) for 10 minutes, boiled, cooled at room temperature for about 40 minutes, sorted, and cut into pieces approximately 2.5 mm thick, 5 cm wide, and 5 cm long to produce lean meat. Then, red pepper powder, refined salt, chicken concentrate base, beef stock powder, black peppercorns, corn syrup, salted shrimp paste, minced garlic, Cheongyang chili peppers, sugar, and ginger were mixed to prepare a seasoning sauce. Afterwards, 570g of water, 30g of broth concentrate, 100g of head meat, 50g of lean meat, 40g of seasoning sauce, 30g of bean sprouts, 30g of soaked glass noodles, and 10g of minced garlic were added to a pot and heat-treated at 180℃ (based on the temperature at the bottom of the cooking container) for 4 minutes. When the soup started to boil, 10g of green onions and 10g of chives were added, and the heat treatment was stopped to complete the pork soup.

[0072] [Example 2]

[0073] Except for the details described below, pork rice soup was completed in the same way as Example 1 described above.

[0074] When preparing the broth concentrate, 7.5 parts by weight of an additive was further mixed, consisting of a fermented kelp extract and a roasted onion peel extract in a weight ratio of 1:0.6.

[0076] [Example 3]

[0077] Except for the details described below, pork rice soup was completed in the same way as Example 1 described above.

[0078] When preparing the broth concentrate, 7.5 parts by weight of an additive was further mixed, consisting of a fermented kelp extract and a roasted onion peel extract in a weight ratio of 1:0.55.

[0080] [Example 4]

[0081] Except for the details described below, pork rice soup was completed in the same way as Example 1 described above.

[0082] When preparing the broth concentrate, 7.5 parts by weight of an additive was further mixed, consisting of a fermented kelp extract and a roasted onion peel extract in a weight ratio of 1:0.65.

[0084] [Example 5]

[0085] Except for the details described below, pork rice soup was completed in the same way as Example 1 described above.

[0086] When preparing the broth concentrate, the weight ratio of pork bones to beef bones was set to 10:4.

[0088] [Example 6]

[0089] Except for the details described below, pork rice soup was completed in the same way as Example 1 described above.

[0090] When preparing the broth concentrate, the weight ratio of pork bones to beef bones was set to 10:2.

[0092] [Example 7]

[0093] Except for the details described below, pork rice soup was completed in the same way as Example 1 described above.

[0094] For every 30 parts by weight of the broth concentrate, 38 parts by weight of the seasoning sauce was mixed.

[0096] [Example 8]

[0097] Except for the details described below, pork rice soup was completed in the same way as Example 1 described above.

[0098] For every 30 parts by weight of the broth concentrate, 42 parts by weight of the seasoning sauce was mixed.

[0100] [Comparative Example 1]

[0101] Except for the details described below, pork rice soup was completed in the same way as Example 1 described above.

[0102] Chili powder and Cheongyang peppers were not used in the seasoning sauce.

[0104] [Comparative Example 2]

[0105] Except for the details described below, pork rice soup was completed in the same way as Example 1 described above.

[0106] For 30 parts by weight of the above broth concentrate, 96 parts by weight of the above head meat, 56 parts by weight of the above lean meat, 40 parts by weight of the above seasoning sauce, and 580 parts by weight of water were mixed.

[0108] [Comparative Example 3]

[0109] Except for the details described below, pork rice soup was completed in the same way as Example 1 described above.

[0110] For 30 parts by weight of the above broth concentrate, 96 parts by weight of the above head meat, 56 parts by weight of the above lean meat, 40 parts by weight of the above seasoning sauce, and 560 parts by weight of water were mixed.

[0112] [Comparative Example 4]

[0113] Except for the details described below, pork rice soup was completed in the same way as Example 1 described above.

[0114] The broth was not concentrated under reduced pressure to produce a concentrate, but was used as is after preparation.

[0116] <Experimental Example 1: Sensory Evaluation>

[0117] Sensory evaluations were conducted on each pork rice soup prepared according to the aforementioned Examples 1 to 8 and Comparative Examples 1 to 4. Thirty well-trained panelists (mixed genders) were asked to taste the pork rice soup slowly over time, and then evaluate the taste, aroma, uniformity of spiciness, flavor retention, and overall preference. The evaluation results were recorded using a 5-point scale (1 point: very poor, 2 points: poor, 3 points: average, 4 points: good, 5 points: very good), and the results are shown in Table 1 below.

[0118]

[0119] As shown in Table 1 above, the spicy pork soup prepared according to the embodiments of the present invention received a significantly superior evaluation in terms of taste, aroma, texture, flavor retention, and overall preference compared to the comparative examples, and among them, the spicy pork soup of Example 2 showed the highest score in the sensory evaluation.

[0121] In this specification, only a few examples among the various embodiments performed by the inventors are described; however, the technical concept of the present invention is not limited or restricted thereto, and it is obvious that it can be modified and implemented in various ways by those skilled in the art.

Claims

Claim 1 A method for preparing spicy pork soup, comprising: a step of preparing a broth concentrate; a step of heat-treating head meat; a step of heat-treating lean meat; a step of preparing a seasoning sauce; and a step of placing a mixture of 97 to 103 parts by weight of head meat, 45 to 55 parts by weight of lean meat, 38 to 42 parts by weight of seasoning sauce, and 565 to 575 parts by weight of water into a cooking container and heating it, wherein the step of preparing the broth concentrate comprises adding a broth raw material, in which pork bones and beef bones are mixed in a weight ratio of 10:2.5 to 3.5, to water and heating to extract broth, and then performing a concentration process, and mixing a mixture of fermented kelp extract and roasted onion peel extract as an additive to the broth raw material. Claim 2 delete Claim 3 delete Claim 4 A method for preparing spicy pork soup according to claim 1, wherein the seasoning sauce comprises a mixture of red pepper powder, refined salt, chicken concentrate base, beef stock powder, black pepper, corn syrup, salted shrimp paste, minced garlic, Cheongyang chili pepper, sugar, and ginger. Claim 5 A method for preparing spicy pork soup according to claim 1, wherein the step of heating the mixture is performed for 4 to 5 minutes at 180 to 190°C based on the bottom temperature of the cooking container.

Images