Manufacturing method for bulgogi sauce

Abstract

The present invention relates to a method for manufacturing bulgogi sauce, comprising fermented yellow tea water, fermented chili paste liquid, soy sauce, black pepper, chopped green onion, and chopped garlic as ingredients for the bulgogi sauce. Since fermented yellow tea water is used instead of water in the bulgogi sauce, it has a sweet and mild flavor and mellows the pungent taste of the bulgogi sauce. Furthermore, because fermented yellow tea water and fermented chili paste liquid are used, it is easy to digest, and the unique spicy, sour, and sweet flavors of the fermented chili paste liquid are added, resulting in a significant effect of good taste and flavor in the bulgogi sauce.

Description

Technology Field

[0001] The present invention relates to a method for manufacturing a bulgogi sauce containing fermented yellow tea water and fermented chili paste liquid. More specifically, the invention relates to a method for manufacturing a bulgogi sauce that uses fermented yellow tea water instead of water, thereby providing a sweet and mild flavor that mellows the pungent taste of the bulgogi sauce; uses fermented yellow tea water and fermented chili paste liquid, which aids digestion; and adds the unique spicy, sour, and sweet flavors of the fermented chili paste liquid, resulting in a bulgogi sauce with good taste and flavor. Background Technology

[0002] Generally, purchasing pre-made bulgogi sauce from a factory and using it at home offers the advantages of good quality and saved cooking time.

[0003] Therefore, such technologies have been developed, and as an example of prior patent technology, Published Patent Application No. 10-2023-0090397 describes a step of preparing dried jujubes by cutting them longitudinally so that the seeds are exposed, placing the dried jujubes and water in a cauldron double boiler in a weight ratio of 3:10, and double boiling at 100~130℃ for 180~200 minutes during the liquid extraction step; filtering the extract after double boiling through a sieve to remove the pulp and seeds, placing the extract back into a double-boiling bowl, and double boiling in boiling water until the volume is reduced to 1 / 4 of the conventional amount to produce a dried jujube extract; A method for manufacturing a healthy soy sauce beef bulgogi sauce containing dried jujube extract is disclosed, comprising the steps of: placing 13~15% soy sauce, 35~40% dried jujube extract, 26~29% water, 26~29% corn syrup, 4~4.5% sugar, 4~4.5% rice wine, 2.5~3% minced garlic, and 0.5~1% whole peppercorns into a double boiler bowl and mixing well so as not to clump; heating the mixture in a double boiler in boiling water; and stirring for 2~3 minutes when the temperature of the mixture being heated reaches 80~90℃.

[0004] In addition, Registered Patent Publication No. 10-2088660 describes (1) a step of roasting soybeans at 190~210℃ for 15~25 minutes and then grinding them to produce roasted soybean flour;

[0005] (2) A step of preparing caraway powder by drying caraway leaves at 25~30℃ for 20~28 hours and then grinding them;

[0006] (3) a step of preparing Sacha Inchi powder by roasting Sacha Inchi at 170~190℃ for 8~12 minutes and then grinding it; and

[0007] (4) A method for producing a bulgogi sauce with enhanced ability to inhibit fatty acid oxidation is disclosed, characterized by including the step of mixing, based on the total weight of the bulgogi sauce, 46~50% by weight of soy sauce, 17~19% by weight of pear juice, 14~16% by weight of corn syrup, 0.8~1.2% by weight of minced ginger, 2.8~3.2% by weight of minced onion, 2.8~3.2% by weight of minced garlic, 1.4~1.6% by weight of pineapple juice, and 0.4~0.6% by weight of licorice powder, 4.5~5.5% by weight of roasted soybean flour prepared in step (1), 2.3~2.7% by weight of caraway powder prepared in step (2), and 2.3~2.7% by weight of sacha inchi powder prepared in step (3).

[0008] However, the aforementioned conventional technologies had disadvantages such as being inconvenient for distribution or storage, difficulty in maintaining a consistent content during cooking, and difficulty in realizing various flavors of bulgogi sauce. The problem to be solved

[0009] Therefore, the present invention was devised to solve the aforementioned problems and aims to provide a method for manufacturing a bulgogi sauce that has a sweet and mild flavor and softens the stimulating taste of the bulgogi sauce by using fermented yellow tea water instead of water, and is easy to digest by using fermented yellow tea water and fermented chili paste liquid, and has good taste and flavor by adding the unique spicy, sour, and sweet tastes of the fermented chili paste liquid. means of solving the problem

[0010] The present invention relates to a method for manufacturing bulgogi sauce, characterized by comprising, as ingredients for the bulgogi sauce, fermented yellow tea water, fermented chili paste liquid, soy sauce, pepper, chopped green onion, and chopped garlic.

[0011] In addition, the above bulgogi sauce ingredients are characterized by further including sesame salt and sesame oil.

[0012] In addition, the above-mentioned fermented yellow tea liquid is characterized by being prepared by immersing fermented yellow tea in water. Effects of the invention

[0013] Therefore, the present invention uses fermented yellow tea water instead of water in the bulgogi sauce, resulting in a sweet and mild flavor that mellows the pungent taste of the bulgogi sauce; furthermore, by using fermented yellow tea water and fermented chili paste liquid, it facilitates digestion; and the addition of the unique spicy, sour, and sweet flavors of the fermented chili paste liquid results in a significant effect of enhancing the taste and flavor of the bulgogi sauce. Brief explanation of the drawing

[0014] FIG. 1 is a process flow diagram of the method for manufacturing bulgogi sauce of the present invention. Specific details for implementing the invention

[0015] The present invention will be described in detail with reference to the attached drawings as follows.

[0016] Figure 1 is a flowchart of the method for manufacturing bulgogi sauce according to the present invention.

[0018] The raw materials for the bulgogi sauce of the present invention comprise, for every 100 parts by weight of fermented yellow tea liquid, 8 to 12 parts by weight of fermented pickled chili pepper liquid, 8 to 12 parts by weight of soy sauce, 4 to 6 parts by weight of pepper, 6 to 8 parts by weight of chopped green onion, 4 to 6 parts by weight of chopped garlic, 2 to 4 parts by weight of sesame salt, and 4 to 6 parts by weight of sesame oil.

[0019] The optimal mixing ratio of the bulgogi sauce ingredients of the present invention comprises, for every 100 parts by weight of fermented yellow tea liquid, 10 parts by weight of fermented pickled chili pepper liquid, 10 parts by weight of soy sauce, 5 parts by weight of pepper, 7 parts by weight of green onion, 5 parts by weight of garlic, 3 parts by weight of sesame salt, and 5 parts by weight of sesame oil.

[0021] The bulgogi sauce of the present invention uses fermented yellow tea water instead of commonly used water, and the fermented yellow tea water is prepared by boiling water, immersing 10 parts by weight of fermented yellow tea in 100 parts by weight of hot water, leaving it for 2 hours, and removing the solids of fermented yellow tea.

[0022] The above fermented yellow tea may use aged Janggun tea.

[0023] Since fermented yellow tea water is used in the bulgogi sauce of the present invention, it has a sweet and mild flavor that softens the stimulating taste, and because it has an antibacterial effect, it is of great help in preventing the bulgogi sauce from spoiling.

[0024] In addition, the aforementioned fermented yellow tea contains many ingredients that aid digestion, which helps in digesting food.

[0026] The bulgogi sauce of the present invention uses a fermented chili paste liquid to add the characteristic spicy, sour, and sweet flavors of chili paste.

[0027] In addition, the aforementioned fermented chili paste liquid contains many enzymes and components that aid digestion, thus helping to digest food.

[0028] In the present invention, if the fermented chili paste liquid is less than 8 parts by weight, the spiciness and sourness of the bulgogi sauce are reduced, and the taste and aroma are inferior, and if it exceeds 12 parts by weight, the spiciness and sourness are strong, and the taste and aroma are inferior.

[0029] In the present invention, if the soy sauce is less than 8 parts by weight, the bulgogi sauce becomes bland, and if it exceeds 12 parts by weight, it becomes salty and the taste deteriorates.

[0030] In the present invention, if the amount of pepper is less than 4 parts by weight, an off-flavor is produced in the bulgogi sauce, and if it exceeds 6 parts by weight, the spiciness and unique aroma of the pepper are excessive, resulting in a decrease in taste and aroma. In the present invention, if the amount of chopped green onion is less than 6 parts by weight, the bulgogi sauce does not have the characteristic aroma and taste of green onion and produces an off-flavor, and if it exceeds 8 parts by weight, the characteristic taste and aroma of green onion are excessive, resulting in a decrease in taste and aroma.

[0031] In the present invention, if the minced garlic is less than 4 parts by weight, the bulgogi sauce does not have the characteristic aroma and taste of garlic and has an off-flavor, and if it exceeds 6 parts by weight, the characteristic taste and aroma of garlic are excessive and the taste and aroma are diminished.

[0032] In the present invention, if the sesame salt is less than 2 parts by weight, the bulgogi sauce is bland and the nutty flavor is reduced, and if it exceeds 4 parts by weight, it is salty and the refreshing flavor is reduced.

[0033] In the present invention, if the sesame oil is less than 4 parts by weight, the nutty flavor of the bulgogi sauce is reduced, and if it exceeds 6 parts by weight, it tastes greasy and the refreshing flavor is reduced.

[0035] To explain the method for preparing the fermented liquid for pickled chili peppers, the last harvest of chili peppers in the autumn is placed in a pepper slicer and cut lengthwise.

[0036] For every 10 parts by weight of the above-mentioned chopped chili peppers, 1 to 3 parts by weight of sugar and 1 to 3 parts by weight of chili pepper fermentation liquid are mixed and fermented in a jar for 1 to 3 years, the chili pepper solids are removed and filtered to produce chili pepper pickle fermentation liquid.

[0037] It is preferable to ferment the above pickled chili pepper liquid for at least 3 years, but if aged for at least 1 year, there is no problem with using the pickled chili pepper.

[0039] Furthermore, to explain the chili fermentation liquid required to prepare the chili pickle liquid, spicy chilies harvested in late summer are washed, dried, and the moisture removed.

[0040] The dried chili peppers are placed in a grinder and ground, and then 1 to 3 parts by weight of sugar and 0.5 to 1.5 parts by weight of enzyme are mixed with 10 parts by weight of the ground chili peppers to prepare a chili pepper mixture.

[0041] The above chili mixture is placed in a jar and left at 18–24°C for 7–9 days as part of the first process. As part of the second process, the mouth of the jar is sealed with hemp cloth and left at 18–24°C for another 7–9 days.

[0042] Sealing the mouth of the jar with hemp cloth allows for good ventilation, which removes harmful toxins and gases generated during the fermentation process.

[0043] If gas is still produced after sealing the mouth of the jar with hemp cloth and leaving it at 18-24°C for 7-9 days, the temperature of the fermentation condition is adjusted in the second process of leaving it at 18-24°C for 5 days to ferment, and then the temperature is lowered to 8-12°C for 2-3 days to reduce gas production.

[0044] If the above temperature is lowered and left at 8~12℃, the chili mixture inside the jar ferments slowly at a low temperature, and the generation of harmful toxins and gases during the fermentation process is reduced.

[0045] Cover the mouth of the jar with a lid and age it at a low temperature of 4 to 6°C for another 30 to 32 days to remove the chili solids and produce a fermented chili liquid.

[0046] If the mouth of the jar is covered with a lid and aged at a low temperature of 4 to 6°C for 30 to 32 days, the color of the chili pepper fermentation liquid becomes clear and the enzymes that aid digestion increase.

[0048] Example 1

[0049] Wash the spicy peppers harvested in late summer, remove the moisture, and dry them.

[0050] The dried chili peppers are placed in a grinder and ground, and then a chili mixture is prepared by mixing 10 parts by weight of the ground chili peppers with 2 parts by weight of sugar and 1 part by weight of enzyme.

[0051] The above chili mixture is placed in a jar and left at 20℃ for 7 days.

[0052] Seal the mouth of the jar with hemp cloth and leave it at 20℃ for 7 days.

[0053] The mouth of the jar is covered with a lid and aged at a low temperature of 5℃ for 30 days to remove the chili solids and produce a fermented chili liquid.

[0054] Place the last harvested chili peppers of the autumn season into a pepper slicer and cut them lengthwise.

[0055] 10 parts by weight of the above-mentioned chopped chili peppers, 1 part by weight of sugar, and 3 parts by weight of a pre-prepared chili pepper fermentation liquid are mixed and fermented in a jar for one year, the chili pepper solids are removed, and the mixture is filtered to produce chili pepper pickle fermentation liquid.

[0056] Fermented yellow tea water is prepared by boiling water, immersing 10 parts by weight of fermented yellow tea in 100 parts by weight of hot water, leaving it for 2 hours, and removing the solids of the fermented yellow tea.

[0057] Bulgogi sauce is prepared by mixing 10 parts by weight of fermented pickled chili paste liquid, 10 parts by weight of soy sauce, 5 parts by weight of pepper, 7 parts by weight of green onion, 5 parts by weight of garlic, 3 parts by weight of sesame salt, and 5 parts by weight of sesame oil with 100 parts by weight of fermented yellow tea liquid.

[0059] The bulgogi sauce of the present invention was prepared as Example 1, and sensory evaluations such as appearance, taste, smell, and overall preference were conducted using a 5-point scale method, and the results are shown in Table 1.

[0060] Sensory evaluation Example 1 Control group (commercially available bulgogi seasoning) appearance 4.1 4.0 taste 4.7 4.1 smell 4.6 4.3 Overall preference 4.6 4.2

[0061] The above sensory evaluation was conducted on 20 housewives residing in Gimhae-si, Gyeongsangnam-do, and the values ​​in Table 1 above are calculated by dividing the total sum of the housewives' scores by the number of housewives and rounding to the first decimal place; a higher value indicates superior sensory quality.

[0062] As a result of the above, it can be seen that the bulgogi sauce of the present invention is superior to the control group in terms of sensory aspects.

[0064] Therefore, the present invention uses fermented yellow tea water instead of water in the bulgogi sauce, resulting in a sweet and mild flavor that mellows the pungent taste of the bulgogi sauce; furthermore, by using fermented yellow tea water and fermented chili paste liquid, it facilitates digestion; and the addition of the unique spicy, sour, and sweet flavors of the fermented chili paste liquid results in a significant effect of enhancing the taste and flavor of the bulgogi sauce.

Claims

Claim 1 A method for manufacturing a bulgogi sauce comprising, as ingredients for the bulgogi sauce, fermented yellow tea water, fermented chili pickle liquid, soy sauce, black pepper, chopped green onion, chopped garlic, sesame salt, and sesame oil, wherein the fermented yellow tea water is prepared by immersing fermented yellow tea in water, wherein the fermented chili pickle liquid comprises the steps of: placing chili peppers, which are the last harvest of the autumn crop, into a cutting machine and cutting them lengthwise; mixing 1 to 3 parts by weight of sugar and 1 to 3 parts by weight of chili fermentation liquid with 10 parts by weight of the cut chili peppers and fermenting in an earthenware jar for 1 to 3 years; and removing chili pepper solids and filtering to produce the fermented chili pickle liquid; wherein the fermented chili liquid comprises the steps of: washing spicy chili peppers harvested in late summer, removing moisture, and drying them; placing the dried chili peppers into a grinder and grinding them, then mixing 1 to 3 parts by weight of sugar and 0.5 to 1.5 parts by weight of enzyme with 10 parts by weight of the ground chili peppers to produce a chili mixture; and placing the chili mixture into an earthenware jar. A method for manufacturing bulgogi sauce characterized by comprising: a first step of leaving at 18–24°C for 7–9 days, and a second step of sealing the mouth of a jar with hemp cloth and leaving it; wherein the second step involves fermenting at a temperature of 18–24°C for 5 days, and then lowering the temperature to 8–12°C for 2–3 days to reduce gas generation, and a step of covering the mouth of the jar with a lid and aging at a low temperature of 4–6°C for 30–32 days to remove chili solids and produce a fermented chili liquid. Claim 2 delete Claim 3 delete

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