Dakgalbi aging technology applying a aging sauce composition for dakgalbi and dakgalbi produced using the same

Abstract

The present invention provides an aging sauce composition for Dakgalbi. The aging sauce composition for Dakgalbi according to the present invention provides a tenderizing effect by expanding the gaps between muscle fibers of raw chicken meat, stabilizes the tissue by inhibiting protein denaturation, minimizes cooking loss by increasing the binding capacity for moisture, and reduces variations in taste by homogenizing salinity; by applying this to Dakgalbi, tenderization, increased water retention, enhanced flavor, and improved cooking yield can be achieved.

Description

Technology Field

[0001] The present invention relates to a chicken galbi aging technology using a chicken galbi aging sauce composition and chicken galbi produced using the same. Background Technology

[0002] Generally, chicken is known to have a mild taste and be easily digested and absorbed because its muscle fibers are finer and softer than those of meats like beef, and fat is not mixed within the fibers. Additionally, chicken contains a higher amount of essential amino acids, such as methionine and lysine, compared to other meats; therefore, it has traditionally been widely used as a health food and has been developed into various popular dishes.

[0003] Dakgalbi, one of these popular dishes, consists of chicken marinated in a sauce and stir-fried together with vegetables such as napa cabbage, sweet potatoes, carrots, and green onions. Among these, Chuncheon Dakgalbi is considered the origin of the dish, having been developed in 1961 by switching from marinated grilled pork to chicken. In the early days, meat was scarce and expensive, so old hens were sometimes used instead of broiler chickens; however, it is now common to use high-quality broiler chickens mixed with various seasonings and cooked on a hot plate.

[0004] Since the sauce for galbi is usually prepared by adding ingredients at the cook's discretion, the taste and effectiveness can vary even when using the same chicken. However, as there is no systematic classification of dakgalbi to date, ranging from the raw meat to the seasoning and heating methods, various dakgalbi restaurants and processing plants produce it using their own unique techniques; consequently, it lacks distinct characteristics and has a similar taste across establishments.

[0005] Generally, Dakgalbi is prepared by removing inedible parts from a chicken, leaving only the bones, meat, and skin, and then cooking it on a griddle with various vegetables and seasonings. In particular, it is common practice to either not take separate measures to remove the distinctive odor lingering in the chicken meat or to improve its texture, or to use a method that eliminates the chicken's natural smell by intensifying the aroma of the seasoning.

[0006] To eliminate the distinctive odor lingering in chicken meat or to improve its texture during cooking, methods often involve either taking no special measures or relying on strong seasonings to mask the odor. However, seasoning sauces are widely utilized to cook chicken, aiming to improve meat quality and enhance flavor while simultaneously removing the characteristic smell. Depending on the selection of ingredients and the mixing ratios, these sauces not only determine the characteristics of the taste and texture during cooking but also influence consumer preferences. Consequently, while various seasoning sauces have been developed and are commercially available, there is a demand for the development of sauces capable of producing a unique flavor while eliminating the meat's characteristic odor. Prior art literature

[0007] Republic of Korea Registered Patent No. 10-2367580 The problem to be solved

[0008] The objective of the present invention is to provide an aged sauce composition for dakgalbi and a method for preparing dakgalbi using the same.

[0009] The problems of the present invention are not limited to those mentioned above, and other problems not mentioned will be clearly understood by those skilled in the art from the description below. means of solving the problem

[0010] To achieve the above objective, the present invention

[0011] A composition for aged sauce for dakgalbi is provided.

[0012] In addition, the above composition includes soy sauce, red pepper powder, gochujang, corn syrup, plum extract, mirin, garlic, cola, onion, sugar, green onion, ginger, tomato ketchup, curry powder, L-sodium glutamate, black pepper, and purified water.

[0013] In addition, the above composition comprises 16-20 parts by weight of soy sauce, 12-16 parts by weight of red pepper powder, 2-6 parts by weight of gochujang, 5-9 parts by weight of corn syrup, 3-7 parts by weight of plum extract, 2-6 parts by weight of mirin, 2-6 parts by weight of garlic, 3-7 parts by weight of cola, 4-8 parts by weight of onion, 2-6 parts by weight of sugar, 5-9 parts by weight of green onion, 0.8-1.2 parts by weight of ginger, 2-6 parts by weight of tomato ketchup, 3-7 parts by weight of curry powder, 0.8-1.2 parts by weight of L-sodium glutamate, 0.8-1.2 parts by weight of black pepper, and 8-12 parts by weight of purified water.

[0014] In addition, the above composition further comprises 8-12 parts by weight of complex fermented powder, and

[0015] The above-mentioned complex fermented powder is characterized by being a powder obtained by mixing sugar beet root, flower pepper, and galhwa in a weight ratio of 3:1:1, fermenting the mixture with acetic acid using an Acetobacter xylinum strain, and grinding the mixture.

[0016] In addition, the present invention

[0017] Steps for preparing chicken;

[0018] A step of preparing an aged sauce composition for Dakgalbi comprising 16-20 parts by weight of soy sauce, 12-16 parts by weight of red chili powder, 8-12 parts by weight of complex fermented powder, 2-6 parts by weight of gochujang, 5-9 parts by weight of corn syrup, 3-7 parts by weight of plum extract, 2-6 parts by weight of mirin, 2-6 parts by weight of garlic, 3-7 parts by weight of cola, 4-8 parts by weight of onion, 2-6 parts by weight of sugar, 5-9 parts by weight of green onion, 0.8-1.2 parts by weight of ginger, 2-6 parts by weight of tomato ketchup, 3-7 parts by weight of curry powder, 0.8-1.2 parts by weight of L-sodium glutamate, 0.8-1.2 parts by weight of black pepper, and 8-12 parts by weight of purified water; and

[0019] The method comprises the step of mixing 20-50 parts by weight of the aging sauce composition for dakgalbi with 100 parts by weight of the chicken meat;

[0020] The present invention provides a method for manufacturing Dakgalbi characterized by the above-mentioned complex fermented powder being a powder obtained by mixing sugar beet root, flower pepper, and galhwa in a weight ratio of 3:1:1, fermenting the mixture with acetic acid using an Acetobacter xylinum strain, and grinding the mixture.

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[0030] The aging sauce composition for Dakgalbi according to the present invention provides a tenderizing effect by expanding the gaps between muscle fibers of raw chicken meat, stabilizes the tissue by inhibiting protein denaturation, minimizes cooking loss by increasing the binding capacity for moisture, and reduces variations in taste by homogenizing salt content; by applying this to Dakgalbi, tenderization, increased water retention, enhanced flavor, and improved cooking yield can be achieved. Specific details for implementing the invention

[0031] Various embodiments are described in more detail below. The embodiments described herein may be modified in various ways. Specific embodiments may be described in detail in the detailed description. However, the specific embodiments disclosed are intended only to facilitate understanding of various embodiments. Accordingly, the technical concept is not limited by the specific embodiments disclosed, and it should be understood that it includes all equivalents or substitutions that fall within the spirit and scope of the invention.

[0032] Terms including ordinal numbers, such as first, second, first, second, etc., may be used to describe various components, but these components are not limited by the aforementioned terms. The aforementioned terms are used solely for the purpose of distinguishing one component from another.

[0033] In this specification, terms such as "comprising" or "having" are intended to indicate the existence of the features, numbers, steps, actions, components, parts, or combinations thereof described in the specification, and should be understood as not precluding the existence or addition of one or more other features, numbers, steps, actions, components, parts, or combinations thereof. When a component is described as being "connected" or "connected" to another component, it should be understood that it may be directly connected to or connected to that other component, or that there may be other components in between. On the other hand, when a component is described as being "directly connected" or "directly connected" to another component, it should be understood that there are no other components in between.

[0034] Furthermore, in describing the present invention, if it is determined that a detailed description of related known functions or configurations may unnecessarily obscure the essence of the invention, such detailed description is abbreviated or omitted.

[0035] The present invention

[0036] A composition for aged sauce for dakgalbi is provided.

[0037] Hereinafter, the aged sauce composition for Dakgalbi according to the present invention will be described in detail.

[0039] Preferably, the above composition comprises soy sauce, red chili powder, gochujang, corn syrup, plum extract, mirin, garlic, cola, onion, sugar, green onion, ginger, tomato ketchup, curry powder, L-sodium glutamate, black pepper, and purified water, and the above composition comprises 16-20 parts by weight of soy sauce, 12-16 parts by weight of red chili powder, 2-6 parts by weight of gochujang, 5-9 parts by weight of corn syrup, 3-7 parts by weight of plum extract, 2-6 parts by weight of mirin, 2-6 parts by weight of garlic, 3-7 parts by weight of cola, 4-8 parts by weight of onion, 2-6 parts by weight of sugar, 5-9 parts by weight of green onion, 0.8-1.2 parts by weight of ginger, 2-6 parts by weight of tomato ketchup, 3-7 parts by weight of curry powder, 0.8-1.2 parts by weight of L-sodium glutamate, 0.8-1.2 parts by weight of black pepper, and 8-12 parts by weight of purified water. It is more desirable to include it.

[0040] Soy sauce is a key ingredient that is rich in amino acids, peptides, and organic acids produced through the fermentation process, providing the basic flavor and umami of the Dakgalbi aging sauce and enhancing the richness of the meat juices. It also interacts with meat proteins to provide curing and tenderizing effects, and when combined with other spice ingredients, it forms the framework of the overall flavor and contributes to color stability.

[0041] Red chili powder is a key spice that determines the visual and gustatory characteristics of Dakgalbi by imparting spiciness from capsaicin and the distinctive red hue of chili peppers, while fat-soluble flavor compounds combine with fat to create depth of flavor. Furthermore, the carotenoids and polyphenols in chili peppers maintain relatively stable color and aroma even during heat treatment, providing vivid color and scent after cooking.

[0042] Gochujang is a fermented paste composed of fermented soybeans, starch, and chili peppers. Along with its spicy flavor, it provides a savory fermented aroma and viscosity, enhancing the consistency and coating properties of sauces and helping them adhere evenly to meat. Additionally, the presence of sugars and amino acids promotes the Maillard reaction upon heating, intensifying the roasted aroma and brown hue while creating a harmonious blend of complex umami and sweetness.

[0043] Corn syrup, composed mainly of low-molecular-weight sugars such as glucose and maltose, provides viscosity and gloss to the sauce and forms a thin sugar film on the surface of the chicken, inducing a glossy browning when heated. Additionally, sugars act as precursors for the Maillard reaction and caramelization reaction, enhancing flavor and color, and mitigating the intensity of spiciness and saltiness to balance the overall taste.

[0044] Plum extract contains organic acids (citric acid, malic acid, etc.) and aromatic components, which impart acidity and a refreshing fruity scent, thereby reducing the greasiness of dakgalbi and creating a refreshing aftertaste. Additionally, organic acids derived from plums affect protein structure and pH, which can help tenderize the meat and improve its shelf life, and play a role in reducing unwanted odors.

[0045] Mihyang is a seasoning wine composed of sugars, alcohol, and organic acids. It alleviates the fishy smell of meat and creates a three-dimensional flavor profile in sauces with its subtle alcoholic aroma and sweetness. The alcohol component aids in the dissolution and diffusion of flavor components to promote the expression of aroma, and most of it evaporates during the cooking process, leaving only a clean flavor.

[0046] Garlic is a representative aromatic vegetable that imparts a strong aroma and pungent scent through sulfur compounds (such as allicin), eliminating the characteristic gamey odor of chicken and thickening the flavor layer of seasonings. Additionally, through its antioxidant and antibacterial properties, it performs the additional function of inhibiting rancidity and the growth of certain microorganisms during aging and storage, and forms a savory roasted garlic aroma when heat-treated.

[0047] Cola is a carbonated beverage containing sugar or fructose, caramel coloring, organic acids (such as phosphoric acid), and flavorings. It imparts sweetness and a distinctive caramel aroma to the sauce and gently neutralizes saltiness and spiciness. Additionally, as an acidic solution with a low pH, it induces partial denaturation of chicken protein, contributing to tenderization, and adds complexity to color and aroma through the caramelization of sugars upon heating.

[0048] Onions contain sugars, amino acids, and sulfur compounds, imparting a sweet and savory aroma; when heated, they generate strong umami and roasted notes, enhancing the body of the dakgalbi sauce. Additionally, the natural sugars and organic acids in onions regulate the balance of flavors, while certain antioxidant components can contribute to flavor stability during storage.

[0049] Sugar provides a basic sweetness that balances the saltiness and spiciness of gochujang, red pepper powder, and soy sauce, and is a key sweetener that creates the sweet-spicy profile preferred by consumers. Additionally, when heated, it acts as a precursor for the Maillard reaction and caramelization, inducing complex changes in color, aroma, and taste, forming a deep roasted flavor after cooking.

[0050] Green onions contain sulfur-based aromatic compounds and sugars, providing a fresh onion aroma and a subtle sweetness, and together with garlic and onion, they constitute the basic flavor of Korean-style seasoning. When heat-treated, the spicy aroma is mitigated while the sweetness and savory aroma are enhanced, adding layers to the overall flavor of Dakgalbi and contributing to masking off-flavors.

[0051] Ginger imparts a refreshing aroma and a warm, spicy taste through its distinctive spicy aromatic compounds, such as gingerol and shogaol, and effectively suppresses the fishy and fatty odors of chicken. Furthermore, ginger's aromatic components create a complex flavor profile through synergy with other spices, and its mild antioxidant and antibacterial effects can help stabilize quality during storage.

[0052] Tomato ketchup contains tomato concentrate, sugar, vinegar, and spices, providing acidity, sweetness, and the umami flavor of tomatoes, while adding a subtle Western flavor to the Dakgalbi marinade. The viscosity and coloring of the ketchup complement the viscosity and red color of the sauce, enhancing visual appeal, while organic acids and sugars balance the flavors.

[0053] Curry powder is a mixed spice powder containing turmeric, coriander, cumin, and penaegric, which gives Dakgalbi a distinctive flavor by imparting a unique aromatic scent and a golden color. The unique aromatic components of curry strongly mask off-flavors and enable a differentiated product concept with a slight spiciness and exotic aroma.

[0054] Sodium L-glutamate is a sodium salt of glutamic acid that possesses a strong umami taste and flavor-enhancing effect, and amplifies the natural umami flavor derived from soy sauce, gochujang, and vegetables with just a small amount of addition. It interacts with other flavor components in complex seasoning systems to increase thickness, persistence, and richness that lingers in the mouth, and plays a role in compensating for flavor degradation even in low-sodium designs.

[0055] Black pepper imparts a spicy and savory aroma through aromatic compounds such as piperine, creating a three-dimensional flavor profile by adding a stimulus distinct from the capsaicin-based spiciness of red chili powder and gochujang. It also enhances the meaty flavor and reduces off-flavors, while adding an aromatic accent even when used in small quantities, thereby elevating the overall quality of the dakgalbi marinade.

[0057] In addition, the composition preferably further includes 8-12 parts by weight of complex fermented powder, and more preferably includes 9-11 parts by weight.

[0058] The above complex fermented powder is prepared by mixing sugar beet root, flower pepper, and galhwa in a weight ratio of 3:1:1, fermenting the mixture with acetic acid using an Acetobacter xylinum strain, and grinding the resulting powder.

[0059] The above-mentioned complex fermented powder is a powder obtained by fermenting a mixture of sugar beet root, bell pepper, and galhwa in a weight ratio of 3:1:1 using an Acetobacter xylinum strain, followed by drying and grinding. It is a functional fermented material containing a complex combination of organic acids, sugar derivatives, plant pigments, aroma components, and bacterial cellulose-derived structures. The betalin pigment and nitrate-derived metabolites of the sugar beet root, the capsaicin and carotenoids of the bell pepper, and the flavonoids of galhwa are concentrated in a combined form with organic acids (especially acetic acid) during the acetic acid fermentation process. Consequently, when applied to a Dakgalbi aging sauce, it can simultaneously impart acidity, a complex spicy aroma, a deep red hue, and antioxidant properties. In addition, the microfibrous bacterial cellulose produced by Acetobacter xylinum during the fermentation process maintains a fine particle structure even after drying and grinding, contributing to viscosity and water retention in the sauce, and the low pH and organic acid composition characteristic of acetic acid fermentation stabilize the microbial flora on the surface of the chicken during aging, thereby improving safety and reproducibility of flavor.

[0060] The above-mentioned complex fermented powder is,

[0061] A method prepared by performing the following steps: washing sugar beet roots, flower peppers, and galangal flowers, and drying them at a temperature of 48-52°C for 8-10 hours; mixing 48-52 parts by weight of a complex of dried sugar beet roots, flower peppers, and galangal flowers mixed in a weight ratio of 3:1:1 with 48-52 parts by weight of purified water, adding 0.8-1.2 parts by weight of an Acetobacter xylinum strain, and then fermenting with acetic acid at a temperature of 36-40°C for 5-7 hours; after fermenting with acetic acid, heating to a temperature of 78-82°C to inactivate the substances and cooling; and filtering after cooling to obtain a fermented product, and grinding the obtained fermented product.

[0063] In addition, the present invention

[0064] Steps for preparing chicken;

[0065] A step of preparing an aged sauce composition for Dakgalbi comprising 16-20 parts by weight of soy sauce, 12-16 parts by weight of red chili powder, 8-12 parts by weight of complex fermented powder, 2-6 parts by weight of gochujang, 5-9 parts by weight of corn syrup, 3-7 parts by weight of plum extract, 2-6 parts by weight of mirin, 2-6 parts by weight of garlic, 3-7 parts by weight of cola, 4-8 parts by weight of onion, 2-6 parts by weight of sugar, 5-9 parts by weight of green onion, 0.8-1.2 parts by weight of ginger, 2-6 parts by weight of tomato ketchup, 3-7 parts by weight of curry powder, 0.8-1.2 parts by weight of L-sodium glutamate, 0.8-1.2 parts by weight of black pepper, and 8-12 parts by weight of purified water; and

[0066] The method comprises the step of mixing 20-50 parts by weight of the aging sauce composition for dakgalbi with 100 parts by weight of the chicken meat;

[0067] The present invention provides a method for manufacturing Dakgalbi characterized by the above-mentioned complex fermented powder being a powder obtained by mixing sugar beet root, flower pepper, and galhwa in a weight ratio of 3:1:1, fermenting the mixture with acetic acid using an Acetobacter xylinum strain, and grinding the mixture.

[0068] Hereinafter, the method for manufacturing Dakgalbi according to the present invention will be described in detail step by step.

[0070] First, the method for preparing dakgalbi according to the present invention includes the step of preparing chicken meat.

[0071] In the above step, the chicken is trimmed and prepared. The chicken may be chicken shoulder meat.

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[0085] Next, the method for preparing dakgalbi according to the present invention comprises the step of preparing an aged sauce composition for dakgalbi comprising 16-20 parts by weight of soy sauce, 12-16 parts by weight of red pepper powder, 8-12 parts by weight of complex fermented powder, 2-6 parts by weight of gochujang, 5-9 parts by weight of corn syrup, 3-7 parts by weight of plum extract, 2-6 parts by weight of mirin, 2-6 parts by weight of garlic, 3-7 parts by weight of cola, 4-8 parts by weight of onion, 2-6 parts by weight of sugar, 5-9 parts by weight of green onion, 0.8-1.2 parts by weight of ginger, 2-6 parts by weight of tomato ketchup, 3-7 parts by weight of curry powder, 0.8-1.2 parts by weight of L-sodium glutamate, 0.8-1.2 parts by weight of black pepper, and 8-12 parts by weight of purified water.

[0086] The above-mentioned aged sauce composition for Dakgalbi is as described above, so a detailed description is omitted.

[0088] Next, the method for manufacturing dakgalbi according to the present invention includes the step of mixing 20-50 parts by weight of the aging sauce composition for dakgalbi with 100 parts by weight of the chicken meat.

[0089] In the above step, the prepared chicken is mixed with the aging sauce composition for dakgalbi to produce dakgalbi.

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[0092] The present invention will be explained in more detail below by the following examples.

[0093] However, the following examples are merely illustrative of the content of the invention, and the scope of the invention is not limited by the examples and experimental examples.

[0094] <Example 1> Preparation of Dakgalbi-1

[0095] A aging sauce composition for Dakgalbi was prepared by mixing 18 parts by weight of soy sauce, 14 parts by weight of red pepper powder, 4 parts by weight of gochujang, 7 parts by weight of corn syrup, 5 parts by weight of plum extract, 4 parts by weight of mirin, 4 parts by weight of garlic, 5 parts by weight of cola, 6 parts by weight of onion, 4 parts by weight of sugar, 7 parts by weight of green onion, 1 part by weight of ginger, 4 parts by weight of tomato ketchup, 5 parts by weight of curry powder, 1 part by weight of L-sodium glutamate, 1 part by weight of black pepper powder, and 10 parts by weight of purified water.

[0096] The raw chicken meat was washed and trimmed to prepare the chicken.

[0097] Dakgalbi was prepared by mixing 35 parts by weight of the above-mentioned aging sauce composition with 100 parts by weight of prepared chicken.

[0098] <Example 2> Preparation of Dakgalbi-2

[0099] A aging sauce composition for Dakgalbi was prepared by mixing 18 parts by weight of soy sauce, 14 parts by weight of red pepper powder, 10 parts by weight of complex fermented powder, 4 parts by weight of gochujang, 7 parts by weight of corn syrup, 5 parts by weight of plum extract, 4 parts by weight of mirin, 4 parts by weight of garlic, 5 parts by weight of cola, 6 parts by weight of onion, 4 parts by weight of sugar, 7 parts by weight of green onion, 1 part by weight of ginger, 4 parts by weight of tomato ketchup, 5 parts by weight of curry powder, 1 part by weight of L-sodium glutamate, 1 part by weight of black pepper powder, and 10 parts by weight of purified water.

[0100] The raw chicken meat was washed and trimmed to prepare the chicken.

[0101] Dakgalbi was prepared by mixing 35 parts by weight of the above-mentioned aging sauce composition with 100 parts by weight of prepared chicken.

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[0108] <Experimental Example 1> Sensory Evaluation

[0109] Dakgalbi dishes were prepared using the dakgalbi prepared in Examples 1-2 above in the same manner, and the taste, aroma, texture, and overall acceptability of the dakgalbi dishes were evaluated. Sensory evaluations were conducted by mobilizing 40 professional sensory experts in the food industry. A 9-point hedonic scale was used as the evaluation standard, with 1 point being very bad, 3 points being bad, 5 points being average, 7 points being good, and 9 points being very good. The results are shown in Table 1 below.

[0110] Taste (flavor) Scent (smell) Texture (physical properties) Overall preference Example 1 7.6 7.5 7.5 7.5 Example 2 7.9 8.0 7.7 7.8

[0111] As shown in Table 1 above, it was confirmed that the Dakgalbi according to the present invention has excellent palatability.

Claims

Claim 1 It comprises 16-20 parts by weight of soy sauce, 12-16 parts by weight of red chili powder, 8-12 parts by weight of complex fermented powder, 2-6 parts by weight of gochujang, 5-9 parts by weight of corn syrup, 3-7 parts by weight of plum extract, 2-6 parts by weight of mirin, 2-6 parts by weight of garlic, 3-7 parts by weight of cola, 4-8 parts by weight of onion, 2-6 parts by weight of sugar, 5-9 parts by weight of green onion, 0.8-1.2 parts by weight of ginger, 2-6 parts by weight of tomato ketchup, 3-7 parts by weight of curry powder, 0.8-1.2 parts by weight of L-sodium glutamate, 0.8-1.2 parts by weight of black pepper, and 8-12 parts by weight of purified water, wherein the complex fermented powder is a powder obtained by mixing sugar beet root, flower chili, and galhwa in a weight ratio of 3:1:1, fermenting the mixture with acetic acid using an Acetobacter xylinum strain, and grinding the resulting powder. Aged sauce composition for Dakgalbi. Claim 2 delete Claim 3 delete Claim 4 delete Claim 5 delete Claim 6 delete