KR102624480B1 - Method for manufacturing of water-bulgogi and water-bulgogi prepared thereby - Google Patents

Abstract

The present invention relates to a method of manufacturing water bulgogi using alkaline water and water bulgogi produced accordingly. (A) Alkaline water, radish, shiitake mushrooms, cabbage, green onions, and green onion roots are mixed, boiled at 90 to 110 ° C., and then the ingredients are removed. Preparing vegetable water by maturing at 1 to 5°C; (B) mixing alkaline water, dried anchovies, pollack, kelp, and onion skin and boiling them at 90 to 110°C, removing the dry matter, and then maturing at 1 to 5°C to prepare broth; (C) mixing the vegetable water prepared in step (A), the broth prepared in step (B), and alkaline water at a weight ratio of 1:1-3:0.2-1 to prepare mixed broth; (D) preparing a bulgogi seasoning sauce by mixing soy sauce and alkaline water boiled at 90 to 110°C, the broth prepared in step (B), red pepper powder, red pepper paste, and ground onion; (E) Cheonggukjang powder mixed with alkaline water and boiled at 90 to 110°C and pulverized, soy sauce prepared in step (D), minced garlic, minced onion, red pepper powder, and starch syrup mixed with seasoning liquid for bulgogi meat Preparing seasoned bulgogi by immersing and then removing it; And (F) Put the bulgogi seasoning prepared in step (D), the seasoned bulgogi, radish, bean sprouts, vermicelli, green onion and enoki mushrooms prepared in step (E) into a pot and add the mixed broth prepared in step (C). By including the step;, it is possible to provide a softer and more sensual bulgogi hotpot.

Description

Method for manufacturing water-bulgogi and water-bulgogi prepared thereby}

The present invention relates to a method of manufacturing water bulgogi, which is consumed by boiling it in broth, and is softer and has superior sensory properties, and the water bulgogi produced thereby.

Food, as a cultural product of a country, not only plays a role in promoting the country's image, but is also an important element in raising national prestige. Bulgogi is Korea's representative grilled meat dish and is known to be one of the most preferred foods by foreigners.

The above-mentioned bulgogi is one of the traditional meat cooking methods loved by Korean people as it is most familiar to the taste of Korean people. With the increasing number of specialty restaurants not only in Korea but also overseas, it is becoming a global food along with the globalization of Korean food.

This kind of bulgogi originated from the maekjeok (貊炙) of the Goguryeo period. In the Goryeo period, maekjeok, which was forgotten due to the influence of Buddhism, which recommended avoiding meat and vegetarianism, was called Seolyamyeokjeok and Seollijeok.炙), the snowy night came back to life. Seolamyeokjeok led to Neobani, which has led to the current Bulgogi.

Bulgogi is a dish of thinly sliced beef or pork, marinated with vegetables and various seasonings, and then grilled on a hot grill. The key to the taste of bulgogi is the bulgogi seasoning. These seasonings not only determine the taste of bulgogi, but also play additional roles such as tenderizing meat, enhancing preservation, removing off-flavors, and adding various beneficial effects.

Conventional bulgogi was eaten by adding vegetables and glass noodles to seasoned meat and pouring a generous amount of broth over it, or grilling it without broth using a grill.

As a prior art related to such bulgogi, Republic of Korea Patent No. 1017595 includes a process of adding 3 to 10% of the water weight of bunches and heating them so that about 10 to 20% of the water weight evaporates, then cooling and squeezing out the extract, and seasoning. When preparing, prepare 45 to 50 weight ratio of the extract prepared above based on the total weight of the seasoning to be manufactured, then prepare 10 weight ratio of white sugar and soy sauce, 10 weight ratio of finely chopped onion, and 5 weight ratio of starch syrup, and the remaining 15 weight ratio. A process of making seasoning by mixing some or all of seasoning, pepper, caramel, peeled garlic, peeled ginger, cola, soju, sliced garlic, soybean paste, and red pepper powder within ~20% by weight, and mixing the mixed seasoning with 0~20% by weight. A process of storing and maturing at a temperature between -1°C, a process of preparing the prepared seasoning and bunch slices and mixing them with meat, a process of packaging the mixed seasoned meat to a certain standard, and a process of packaging the seasoned meat in the packaged state at a temperature of 0. A method for producing seasoned meat using clusters was disclosed, which consists of a process of storing and maturing the meat at a temperature between -2°C and a process of freezing the aged seasoned meat.

However, the prior art is to mix pine extract and sliced pine mushrooms with seasoning and mix them with meat to produce seasoned meat. Not only does the odor and fishy smell peculiar to pork or beef not be removed, but the meat juice comes out and the color of the meat changes. There is a problem with it not being maintained.

Therefore, there is a need for the development of bulgogi that removes the unique odor and fishy smell of meat and does not make the meat tough even when boiled for a long time with broth.

Republic of Korea Patent No. 1993694 Republic of Korea Patent No. 1956508

The purpose of the present invention is to provide a method of producing softer and more sensuous water bulgogi by boiling it in broth and consuming it.

In addition, another object of the present invention is to provide water bulgogi manufactured according to the above manufacturing method.

The method for producing water bulgogi of the present invention to achieve the above object is (A) mixing alkaline water, radish, shiitake mushrooms, cabbage, green onion and green onion root, boiling at 90 to 110 ℃, removing the dry matter, and then boiling at 1 to 5 ℃. Preparing vegetable water by maturing; (B) mixing alkaline water, dried anchovies, pollack, kelp, and onion skin and boiling them at 90 to 110°C, removing the dry matter, and then maturing at 1 to 5°C to prepare broth; (C) mixing the vegetable water prepared in step (A), the broth prepared in step (B), and alkaline water at a weight ratio of 1:1-3:0.2-1 to prepare mixed broth; (D) preparing bulgogi seasoning by mixing soy sauce and alkaline water boiled at 90 to 110 ° C, the broth prepared in step (B), red pepper powder, red pepper paste, and ground onion; (E) A mixture of Cheonggukjang and alkaline water, boiled at 90 to 110°C, pulverized Cheonggukjang paste, soy sauce prepared in step (D), minced garlic, minced onion, red pepper powder, and starch syrup mixed with seasoning solution for bulgogi. Preparing seasoned bulgogi by immersing the meat and then removing it; and (F) Add the bulgogi seasoning prepared in step (D), the seasoned bulgogi, radish, bean sprouts, vermicelli, green onion and enoki mushrooms prepared in step (E) to the pot and make the mixed broth prepared in step (C). It includes the step of adding; wherein the alkaline water may have a pH of 7.5-9.

In step (A), 1 to 10 parts by weight of radish, 1 to 10 parts by weight of shiitake mushrooms, 1 to 10 parts by weight of cabbage, 1 to 10 parts by weight of green onions, and 1 to 10 parts by weight of green onion roots can be mixed with 100 parts by weight of alkaline water. there is.

In step (B), 5 to 10 parts by weight of dried anchovies, 5 to 10 parts by weight of pollack, 5 to 10 parts by weight of kelp, and 0.5 to 5 parts by weight of onion skin may be mixed with 100 parts by weight of alkaline water.

The bulgogi seasoning in step (D) may be prepared by mixing 50 to 100 parts by weight of broth, 200 to 300 parts by weight of red pepper powder, 30 to 80 parts by weight of red pepper paste, and 100 to 200 parts by weight of ground onion with respect to 100 parts by weight of soy sauce liquid. there is.

The soy sauce liquid may be a mixture of soy sauce and alkaline water at a weight ratio of 1:0.5-1 and boiled for 3 to 5 hours.

The seasoning solution in step (E) is 100 to 200 parts by weight of soy sauce, 50 to 100 parts by weight of ground garlic, 50 to 100 parts by weight of ground onion, 30 to 80 parts by weight of red pepper powder, and 100 parts by weight of starch syrup, based on 100 parts by weight of Cheonggukjang powder. It may be prepared by mixing from 150 parts by weight.

In step (E), the pulverized Cheonggukjang may be obtained by mixing Cheonggukjang and alkaline water at a weight ratio of 1:1-2, boiling them for 3 to 5 hours, and pulverizing them.

In step (F), based on 100 parts by weight of seasoned bulgogi, 5 to 15 parts by weight of bulgogi seasoning sauce, 10 to 50 parts by weight of radish, 20 to 70 parts by weight of bean sprouts, 30 to 60 parts by weight of vermicelli, 10 to 50 parts by weight of green onions, and top. It may be mixed with 5 to 30 parts by weight of mushrooms.

The meat for bulgogi is at least one type of pork selected from the group consisting of rib meat, pork belly, neck meat, front leg meat, and hind leg meat; Or one or more types of beef selected from the group consisting of tenderloin meat, sirloin meat, neck meat, front leg meat, rib meat, rump meat, red head meat, triangle meat, up-jinx meat, skirt meat, apron meat, fan cover meat, rump meat, and sirloin; .

In addition, the water bulgogi of the present invention to achieve the above-described other purposes can be manufactured according to the above manufacturing method.

Since the water bulgogi of the present invention uses alkaline water, the bulgogi is soft and does not become tough even when heated for a long time when consumed, and the odor and fishy smell unique to bulgogi are removed, thereby providing excellent sensory properties.

In particular, even when using non-preferred meat that is tough and has a strong odor, it is soft and has no odor or fishy smell.

Figure 1 shows water bulgogi before adding mixed broth according to an embodiment of the present invention.
Figure 2 shows water bulgogi heated by adding mixed broth according to an embodiment of the present invention.

The present invention relates to bulgogi that is consumed by boiling it in broth, and relates to a method of manufacturing water bulgogi that is softer and has superior sensory properties, and water bulgogi produced thereby.

Water bulgogi of the present invention refers to bulgogi that is consumed by heating broth in a pot containing bulgogi.

Hereinafter, the present invention will be described in detail.

The method for producing water bulgogi of the present invention is (A) mixing alkaline water, radish, shiitake mushrooms, cabbage, green onion, and green onion root, boiling at 90 to 110 ℃, removing the dry matter, and then maturing at 1 to 5 ℃ to prepare vegetable water. steps; (B) mixing alkaline water, dried anchovies, pollack, kelp, and onion skin and boiling them at 90 to 110°C, removing the dry matter, and then maturing at 1 to 5°C to prepare broth; (C) mixing the vegetable water prepared in step (A), the broth prepared in step (B), and alkaline water at a weight ratio of 1:1-3:0.2-1 to prepare mixed broth; (D) preparing a bulgogi seasoning sauce by mixing soy sauce and alkaline water boiled at 90 to 110°C, the broth prepared in step (B), red pepper powder, red pepper paste, and ground onion; (E) A mixture of Cheonggukjang and alkaline water, boiled at 90 to 110°C, pulverized Cheonggukjang paste, soy sauce prepared in step (D), minced garlic, minced onion, red pepper powder, and starch syrup mixed with seasoning solution for bulgogi. Preparing seasoned bulgogi by immersing the meat and then removing it; and (F) Add the bulgogi seasoning prepared in step (D), the seasoned bulgogi, radish, bean sprouts, vermicelli, green onion and enoki mushrooms prepared in step (E) to the pot and make the mixed broth prepared in step (C). It includes; adding a.

First, in step (A), alkaline water, radish, shiitake mushrooms, cabbage, green onions and green onion roots are mixed and boiled at 90 to 110 ° C for 1 to 5 hours, preferably 2 to 3 hours, then the dry matter is removed and then 1 to 5 times. Vegetable water is prepared by aging at ℃ for 3 to 10 hours, preferably 5 to 7 hours.

The vegetable water of the present invention is used in place of meat broth to help bring out a refreshing taste without being dry, and is comprised of 1 to 10 parts by weight of radish, 1 to 10 parts by weight of shiitake mushrooms, and 1 to 1 to 10 parts of cabbage per 100 parts by weight of alkaline water. 10 parts by weight, 1 to 10 parts by weight of green onions and 1 to 10 parts by weight of green onion roots are mixed.

If the content of each material is outside the above range, the functionality may be lowered, and in particular, if water with a different pH from the alkaline water is used instead of the alkaline water, the functionality may be even lower.

If the heating temperature and time for preparing vegetable water are less than the above lower limit, the cool taste may not be produced when making water bulgogi, and if it is greater than the above upper limit, it may be dull and the sensory properties may be reduced.

In addition, if the vegetable water is not aged when manufacturing, it does not have a deep flavor and the meat may gradually become tough when the water bulgogi is continuously heated, so it is preferable to age it at a low temperature.

When producing the vegetable water, if the ripening temperature and time are below the lower limit, it may not have a refreshing and deep taste, and if it exceeds the upper limit, a foul odor may be generated.

The alkaline water used in the present invention is produced through an alkaline water maker and has a pH of 7.5-9. If the pH of the water used is less than the above lower limit, the meat may not be soft and the unique smell of the meat may not be removed, and if it exceeds the above upper limit, the meat may not be soft and the sensory properties may be reduced.

Next, in step (B), alkaline water, dried anchovies, pollack, kelp, and onion skin are mixed and boiled at 90 to 110 ° C for 1 to 5 hours, preferably 2 to 3 hours, then the dry matter is removed and then 1 to 5 times. Broth is prepared by aging at ℃ for 3 to 10 hours, preferably 5 to 7 hours.

The broth of the present invention increases sensory properties and helps to bring out a deep taste, and contains 5 to 10 parts by weight of dried anchovies, 5 to 10 parts by weight of dried pollack, 5 to 10 parts by weight of kelp, and 0.5 to 10 parts by weight of onion skin per 100 parts by weight of alkaline water. 5 parts by weight are mixed.

If the content of each ingredient is outside the above range, the sensory properties may be lowered and the flavor may not be as deep. In particular, if water with a different pH from the alkaline water is used instead of the alkaline water, the sensory properties may be even lower.

If the heating temperature and time when making broth are less than the above lower limit, the deep taste may not be released when making water bulgogi, and if it exceeds the above upper limit, a fishy smell may occur and the fishy smell may become worse when heating water bulgogi.

In addition, if the broth is not aged during production, it does not have a deep flavor, and the dry taste may increase as the water bulgogi is heated.

When preparing the broth, if the maturation temperature and time are less than the lower limit, the deep flavor may not be expressed, and if it exceeds the upper limit, a fishy taste and fishy smell may occur.

Next, in step (C), the vegetable water prepared in step (A), the broth and alkaline water prepared in step (B) are mixed at a weight ratio of 1:1-3:0.2-1, preferably 1:1. -2: Prepare mixed broth by mixing at a weight ratio of 0.5-0.8.

The mixed broth of the present invention is used instead of water or meat broth to boil seasoned bulgogi and various vegetables. It makes bulgogi more tender, has a deep and rich taste even when boiled for a short time, and retains the natural taste of bulgogi, bulgogi seasoning, and various vegetables. It infuses well with this broth and significantly improves its sensuality.

In particular, using alkaline water creates a deeper and richer flavor compared to using only vegetable water and broth. Not only does it allow the natural flavors of bulgogi, bulgogi seasoning, and various vegetables to permeate well into the broth, but this broth also permeates the bulgogi well. It improves the sensuality of bulgogi and broth.

If the content of broth and alkaline water based on vegetable water is less than the above lower limit, the deep and rich flavor will not come out when heated for a short time, so it must be heated for more than 30 minutes. If boiled for a long time, the bulgogi will become tougher than when it is at its most delicious and its sensory properties will decrease. , if the above upper limit is exceeded, a bitter taste may occur.

Next, in step (D), a bulgogi seasoning sauce prepared by mixing soy sauce and alkaline water and boiled at 90 to 110°C, broth prepared in step (B), red pepper powder, red pepper paste, and ground onion was prepared. Aged at 1 to 5°C for 1 to 2 days.

The bulgogi seasoning of the present invention is prepared by mixing 50 to 100 parts by weight of broth, 200 to 300 parts by weight of red pepper powder, 30 to 80 parts by weight of red pepper paste, and 100 to 200 parts by weight of ground onion with respect to 100 parts by weight of the soy sauce liquid. Even if it is boiled for more than 30 minutes while ingesting it, the salty taste is not too strong and the taste remains consistent.

The soy sauce liquid is not salty and has a sweet and deep taste. Soy sauce and alkaline water are mixed at a weight ratio of 1:0.5-1, preferably 1:0.8-1, and incubated at 90 to 110 ° C. for 3 to 5 hours. It was boiled for a while.

Soy sauce is not particularly limited, but brewed soy sauce is preferred.

If the content of alkaline water based on the soy sauce is less than the lower limit, the salty taste is strong and may affect the sensory properties of the water bulgogi, and if it exceeds the upper limit, the deep taste may not be expressed and the boring taste may be strong.

In addition, when preparing soy sauce liquid, if the boiling temperature and time are less than the above lower limit, the desired taste cannot be achieved, and if it is greater than the above upper limit, a lump may occur and the taste of the water bulgogi may be dull.

The broth is prepared in step (B), and is used in bulgogi seasoning to improve sensory properties by making the taste of the mixed broth and bulgogi harmonize with each other when heating water bulgogi. If the broth content is less than the above lower limit, sensory properties may not be improved, and if it exceeds the upper limit, a dry taste may occur.

If the content of red pepper powder, red pepper paste, and ground onion is outside the above range, sensory properties may decrease and a musty, greenish smell may occur.

If the temperature and time for maturing the bulgogi marinade are below the lower limit, sensory properties cannot be improved, and if the temperature and time are above the upper limit, the dry and clean taste may not emerge.

Next, in step (E), Cheonggukjang and alkaline water are mixed, boiled at 90 to 110°C, and then ground Cheonggukjang powder, soy sauce prepared in step (D), minced garlic, ground onion, red pepper powder, and starch syrup are mixed. Seasoned bulgogi is prepared by immersing the meat for bulgogi in the seasoned liquid and then taking it out.

The seasoning liquid of the present invention is used when immersing and marinating meat for bulgogi, so that the seasoning penetrates into the meat and not only removes the meat's unique odor, but also softens it. In particular, when making water bulgogi, it is soft and not tough even when heated for a long time. to maintain.

The seasoning solution is a mixture of 100 to 200 parts by weight of soy sauce, 50 to 100 parts by weight of ground garlic, 50 to 100 parts by weight of ground onion, 30 to 80 parts by weight of red pepper powder, and 100 to 150 parts by weight of starch syrup, based on 100 parts by weight of Cheonggukjang powder. It is manufactured.

The pulverized Cheonggukjang is a product that removes the characteristic smell of meat for bulgogi and tenderizes it. Cheonggukjang and alkaline water are mixed at a weight ratio of 1:1-2, preferably 1:1.2-1.5, and heated at 90 to 110°C for 3 to 3 minutes. It was boiled for 5 hours and then crushed. If soybean paste is used instead of Cheonggukjang, it may become tough if heated for a long time when making water bulgogi, and its sensory properties may be reduced compared to Cheonggukjang.

If the alkaline water content based on Cheonggukjang is less than the lower limit above, the meat for bulgogi may not be soft, and if it exceeds the upper limit above, the unique smell of the meat for bulgogi may not be removed.

In addition, if the boiling temperature and time for preparing Cheonggukjang powder is less than the above lower limit, the bulgogi may not be soft, and if it exceeds the above upper limit, a bitter taste may occur.

The soy sauce liquid is prepared in step (D) and softens the meat for bulgogi. If Cheonggukjang powder and soy sauce are used alone rather than together, the bulgogi gradually becomes tough when heated for a long time, but if Cheonggukjang powder and soy sauce are used together, the bulgogi does not become tough even when heated for a long time. In other words, using Cheonggukjang powder and soy sauce together not only removes the unique smell of meat without using herbs, fruits, etc., but also softens the meat, thereby lowering the unit cost of food.

If the contents of the minced garlic, minced onion, red pepper powder, and starch syrup are outside the above range, sensory properties may be reduced.

Even if the bulgogi meat is immersed in the seasoning liquid for 10 to 60 minutes, preferably 20 to 40 minutes, the seasoning can sufficiently permeate into the bulgogi meat due to the alkaline water to produce the desired effect.

In addition, the meat for bulgogi includes at least one type of pork selected from the group consisting of rib meat, pork belly, neck meat, front leg meat, and hind leg meat; Or at least one type of beef selected from the group consisting of tenderloin, sirloin, neck, front leg, rib, rump, red head, triangular, up-jinx, skirt, apron, fan cover, rump, and sirloin; as, general This allows you to use not only the meat used in making bulgogi, but also non-preferred parts that are not used due to being tough and smelly.

Next, in step (F), the bulgogi seasoning prepared in step (D), the seasoned bulgogi, radish, bean sprouts, glass noodles, green onion and enoki mushrooms prepared in step (E) are added to the pot in step (C). It includes; adding the mixed broth prepared in.

Specifically, for 100 parts by weight of seasoned bulgogi in a pot, 5 to 15 parts by weight of bulgogi seasoning sauce, 10 to 50 parts by weight of radish, 20 to 70 parts by weight of bean sprouts, 30 to 60 parts by weight of glass noodles, 10 to 50 parts by weight of green onions, and enoki mushrooms. After adding 5 to 30 parts by weight, add 50 to 80 parts by volume of mixed broth to 100 parts by volume of the above additives (seasoned bulgogi, bulgogi seasoning and various vegetables) and heat to 90 to 110 ℃ and boil.

Hereinafter, preferred embodiments are presented to aid understanding of the present invention. However, the following examples are merely illustrative of the present invention, and it is clear to those skilled in the art that various changes and modifications are possible within the scope and spirit of the present invention. It is natural that such variations and modifications fall within the scope of the attached patent claims.

Example 1.

Mix 100 parts by weight of alkaline water, 10 parts by weight of radish, 5 parts by weight of shiitake mushrooms, 8 parts by weight of cabbage, 10 parts by weight of green onions, and 5 parts by weight of green onion roots, boil at 110 ℃ for 2 hours, remove the ingredients, and simmer at 2 ℃ for 6 hours. Vegetable water was prepared by maturation.

Mix 100 parts by weight of alkaline water, 7 parts by weight of dried anchovies, 8 parts by weight of dried pollack, 9 parts by weight of kelp, and 5 parts by weight of onion skins, boil at 110 ℃ for 2 hours, remove the dry matter, and ferment for 6 hours at 2 ℃ to make the broth. Manufactured.

Mixed broth was prepared by mixing the prepared vegetable water, the prepared broth, and alkaline water at a weight ratio of 1:1:0.5.

Mix 100 parts by weight of soy sauce solution (weight ratio of soy sauce: alkaline water = 1:0.8, heated at 110°C for 3 hours), 80 parts by weight of the above broth, 200 parts by weight of red pepper powder, 40 parts by weight of red pepper paste, and 150 parts by weight of ground onion, then heat at 2°C. Bulgogi seasoning was prepared by aging for 24 hours.

100 parts by weight of ground Cheonggukjang (cheonggukjang: alkaline water = 1:1.3 weight ratio, heated at 110°C for 4 hours), 120 parts by weight of the above soy sauce, 60 parts by weight of minced garlic, 90 parts by weight of ground onion, 40 parts by weight of red pepper powder, and starch syrup. Pork front leg meat was immersed in a seasoning solution containing 150 parts by weight for 20 minutes and then taken out to prepare seasoned bulgogi.

20 parts by weight of radishes and 60 parts by weight of bean sprouts were added to the pot, and 10 parts by weight of the above marinade, 100 parts by weight of seasoned bulgogi, 40 parts by weight of glass noodles, 15 parts by weight of green onions, and 10 parts by weight of enoki mushrooms were added thereto (Figure 1).

Water bulgogi was prepared by adding 70 parts by volume of the mixed broth to 100 parts by volume of the total ingredients and heating at 110 ° C. (Figure 2).

The alkaline water has a pH of 8.5 obtained using an alkaline water maker.

Comparative Example 1. Water at pH 11

Water bulgogi was obtained in the same manner as in Example 1, except that water with a pH of 11 was used instead of alkaline water.

Comparative Example 2. Water at pH 6

Water bulgogi was obtained in the same manner as in Example 1, except that water with a pH of 6 was used instead of alkaline water.

Comparative Example 3. Omitting soy sauce when making bulgogi seasoning.

The same procedure as Example 1 was performed, but water bulgogi was obtained without using soy sauce when making bulgogi seasoning.

Comparative Example 4. Omission of Cheonggukjang powder when making seasoning solution

Water bulgogi was obtained in the same manner as in Example 1, except that Cheonggukjang powder was not used when preparing the seasoning solution.

Comparative Example 5. Omission of soy sauce when preparing seasoning liquid

The same procedure as Example 1 was performed, but water bulgogi was obtained without using soy sauce when preparing the seasoning solution.

Comparative Example 6. Mixing ratio of cheonggukjang powder and soy sauce liquid when manufacturing seasoning liquid

The same procedure as Example 1 was performed, except that 100 parts by weight of Cheonggukjang powder and 300 parts by weight of soy sauce were used to prepare the seasoning solution, thereby obtaining water bulgogi.

<Test example>

Test example 1. sensory testing

The water bulgogi manufactured according to the Examples and Comparative Examples was subjected to a sensory test by 10 professional panelists with more than 3 years of experience in sensory testing in the food-related field, and was measured using a 10-point scale (the greater the degree, the closer to 10 points). , which is shown in [Table 1] below.

-Appearance, flavor, age, scent, overall preference: 1 point = very bad, 10 points = very good.

division Exterior zest year incense Comprehensive preference Heat for 10 minutes Example 1 8.3 8.5 8.4 8.1 8.3 Comparative Example 1 5.4 5.8 5.1 6.0 5.5 Comparative Example 2 5.2 5.1 4.6 5.2 5.0 Comparative Example 3 8.0 6.9 7.1 7.3 7.1 Comparative Example 4 6.8 5.5 5.3 5.1 5.6 Comparative Example 5 6.9 5.7 5.6 5.3 5.9 Comparative Example 6 7.8 7.7 7.6 7.4 7.5 Heating for 50 minutes Example 1 8.0 8.4 8.2 7.9 8.1 Comparative Example 1 5.1 5.0 4.4 5.5 4.9 Comparative Example 2 5.0 4.8 4.0 5.0 4.4 Comparative Example 3 7.8 6.7 6.9 7.1 7.0 Comparative Example 4 6.7 5.3 4.1 4.9 4.7 Comparative Example 5 6.8 5.5 4.3 5.1 5.0 Comparative Example 6 7.7 7.4 7.3 7.2 7.2

As shown in Table 1 above, it was confirmed that the water bulgogi prepared according to Example 1 of the present invention was superior to Comparative Examples 1 to 6 in terms of appearance, flavor, smoke, aroma, and overall preference.

Furthermore, it was confirmed that the softness of the water bulgogi of Example 1 did not deteriorate even when heated for 50 minutes and the flavor was similar to that when heated for 10 minutes.

On the other hand, Comparative Examples 1 and 2 using water with high or low pH had lower flavor and softness, and it was confirmed that the longer the heating time, the lower the softness significantly.

In Comparative Examples 3 to 5, it was confirmed that the flavor and softness were significantly reduced as the heating time increased.

Claims (10)

(A) mixing alkaline water, radish, shiitake mushrooms, cabbage, green onions, and green onion roots, boiling them at 90 to 110°C, removing the dry matter, and then maturing at 1 to 5°C to prepare vegetable water;
(B) mixing alkaline water, dried anchovies, pollack, kelp, and onion skin, boiling them at 90 to 110°C, removing the dry matter, and then maturing at 1 to 5°C to prepare broth;
(C) mixing the vegetable water prepared in step (A), the broth prepared in step (B), and alkaline water at a weight ratio of 1:1-3:0.2-1 to prepare mixed broth;
(D) preparing bulgogi seasoning by mixing soy sauce and alkaline water boiled at 90 to 110 ° C, the broth prepared in step (B), red pepper powder, red pepper paste, and ground onion;
(E) A mixture of Cheonggukjang and alkaline water, boiled at 90 to 110°C, and then pulverized. Cheonggukjang powder, soy sauce prepared in step (D), minced garlic, minced onion, red pepper powder, and starch syrup mixed with a seasoning solution for bulgogi. Preparing seasoned bulgogi by immersing the meat and then removing it; and
(F) Put the bulgogi seasoning prepared in step (D) above, the seasoned bulgogi prepared in step (E), radish, bean sprouts, vermicelli, green onion and enoki mushrooms into the pot, and add the mixed broth prepared in step (C). Including the step of adding,
A method of producing water bulgogi, characterized in that the alkaline water has a pH of 7.5-9. The method of claim 1, wherein in step (A), 1 to 10 parts by weight of radish, 1 to 10 parts by weight of shiitake mushrooms, 1 to 10 parts by weight of cabbage, 1 to 10 parts by weight of green onions, and 1 to 10 parts by weight of green onion roots are used per 100 parts by weight of alkaline water. A method of manufacturing water bulgogi, characterized in that 10 parts by weight are mixed. According to claim 1, in step (B), 5 to 10 parts by weight of dried anchovies, 5 to 10 parts by weight of pollack, 5 to 10 parts by weight of kelp, and 0.5 to 5 parts by weight of onion skin are mixed with 100 parts by weight of alkaline water. Characteristic manufacturing method of water bulgogi. According to claim 1, the bulgogi seasoning in step (D) includes 50 to 100 parts by weight of broth, 200 to 300 parts by weight of red pepper powder, 30 to 80 parts by weight of red pepper paste, and 100 to 200 parts by weight of ground onion, based on 100 parts by weight of soy sauce liquid. A method of manufacturing water bulgogi, characterized in that it is manufactured by mixing. The method of claim 1, wherein the soy sauce liquid is prepared by mixing soy sauce and alkaline water at a weight ratio of 1:0.5-1 and boiling it for 3 to 5 hours. According to claim 1, the seasoning solution in step (E) is 100 to 200 parts by weight of soy sauce, 50 to 100 parts by weight of ground garlic, 50 to 100 parts by weight of ground onion, and 30 to 30 to 100 parts by weight of red pepper powder, based on 100 parts by weight of Cheonggukjang powder. A method of producing water bulgogi, characterized in that it is manufactured by mixing 80 parts by weight and 100 to 150 parts by weight of starch syrup. The method of claim 1, wherein in step (E), the pulverized Cheonggukjang is mixed with Cheonggukjang and alkaline water at a weight ratio of 1:1-2, boiled for 3 to 5 hours, and then pulverized. The method of claim 1, wherein in step (F), 5 to 15 parts by weight of bulgogi seasoning sauce, 10 to 50 parts by weight of radish, 20 to 70 parts by weight of bean sprouts, 30 to 60 parts by weight of vermicelli, 10 parts by weight of green onions, per 100 parts by weight of seasoned bulgogi. A method of producing water bulgogi, characterized in that it is mixed with 50 to 50 parts by weight of enoki mushrooms and 5 to 30 parts by weight of enoki mushrooms. According to claim 1, the meat for bulgogi is at least one type of pork selected from the group consisting of rib meat, pork belly, neck meat, front leg meat, and hind leg meat; or at least one type of beef selected from the group consisting of tenderloin meat, sirloin meat, neck meat, front leg meat, rib meat, rump meat, red head meat, triangular meat, upjin meat, skirt meat, apron meat, fan cover meat, rump meat, and sirloin; Method for producing water bulgogi. Water bulgogi manufactured according to the manufacturing method of any one of claims 1 to 9.