KR-102962829-B1 - METHOD OF PREPARING SOY SAUCE COMPOSITION FOR BEEF TRIPE HAVING IMPROVED FLAVOR STABILITY

Abstract

The present invention relates to a method for preparing a soy sauce composition for tripe, wherein soy sauce is enzymatically pretreated to improve the basic flavor and alleviate the fatty odor, and then mixed with a flavor complex extract and a peptide solution to enhance the depth of umami and flavor. Furthermore, by microencapsulating flavor oils and applying a micelle-stabilized emulsion using lecithin and polysorbate 80, the dispersion stability, flavor retention rate, and storage stability of the sauce composition can be improved. When the sauce composition according to the present invention is used as a dipping sauce, there is minimal loss of flavor even in high-temperature and fatty environments that occur during cooking, and the characteristic gamey odor of tripe can be effectively reduced, thereby increasing palatability upon consumption.

Inventors

• 김관우

Assignees

• 주식회사 더블앤코퍼레이션

Dates

Publication Date

20260511

Application Date

20251127

Claims (3)

1. (a) a step of preparing enzyme-pretreated soy sauce by adding protease and lipase to regular soy sauce and stirring at 25℃ to 35℃ for 30 to 60 minutes; (b) a step of preparing a fragrance complex extract by dissolving yuzu extract, rosemary extract, and clove extract in purified water, and preparing a first mixture by mixing the fragrance complex extract with the enzyme-pretreated soy sauce; (c) a step of preparing an umami solution by dissolving yeast extract peptide and kelp-shiitake mushroom peptide concentrate in purified water, and preparing a second mixture by adding the umami solution to the first mixture; (d) a step of preparing microcapsules by dispersing garlic oil and onion oil in an aqueous alginate solution and then dropping them into a calcium chloride solution, and preparing a third mixture by adding the microcapsules to the second mixture; (e) a step of preparing a micelle-stabilized emulsion by heating and dissolving lecithin and polysorbate 80, and preparing a fourth mixture by adding the micelle-stabilized emulsion to the third mixture; and (f) adding apple cider vinegar, brown sugar, oligosaccharide, cooking wine, monosodium L-glutamate, beef seasoning powder, and plum extract to the fourth mixture. including, As a method for preparing a tripe soy sauce composition, In step (a) above, the weight ratio of the protease and lipase is 1:2, and In step (c) above, the umami solution further comprises reduced L-glutathione, and In step (d) above, the alginate aqueous solution is a 2 weight% alginate aqueous solution, and In step (d) above, the concentration of the calcium chloride solution is 0.2 M, and In step (d) above, the microcapsules are oil microcapsules having an average particle size of 200 μm to 300 μm, Method for preparing a tripe soy sauce composition.
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Description

Method of Preparing Soy Sauce Composition for Beef Tripe Having Improved Flavor Stability The present invention relates to a method for preparing a tripe soy sauce composition, and specifically, to a method for preparing a tripe soy sauce composition capable of providing complex quality improvement effects such as masking fatty odors, maintaining flavor, enhancing umami, and dispersion stability. With the recent expansion of the foodservice and HMR markets, the demand for various meat products and suitable dipping sauces has increased significantly. In particular, offal such as tripe is highly popular for its distinctive flavor; however, undesirable odors, such as gamey or fatty smells generated during cooking, significantly impact the consumer experience. Consequently, there is a persistent need for the development of specialized dipping sauces to address these issues. Foodservice companies and sauce manufacturers are showing keen interest in developing functional dipping sauces to ensure cooking convenience, taste reproducibility, and consistent quality. Meanwhile, in the field of sauces and seasonings, various technologies are being introduced to ensure flavor balance and storage stability. Representative examples include odor reduction technology based on plant extracts, umami enhancement technology through protein hydrolysates and amino acid control, emulsification and micelle structure technologies for the stable dispersion of fat-soluble flavor components, and antioxidant technology to mitigate lipid oxidation. However, designing dipping sauces that simultaneously consider the unique flavor composition of offal, high fat content, and the potential for phase separation and rancidity during cooking still presents significant technical challenges. Conventional dipping sauces for tripe mostly consist of a simple mixture of soy sauce, vinegar, sugars, and spices. This method has limitations in masking undesirable flavors and is prone to flavor loss, phase separation, and fat rancidity during cooking and storage. Furthermore, even when spicy or umami components are added, taste consistency is poor depending on cooking conditions, and the stability of flavor and spiciness deteriorates over time. Consequently, there is a continuously rising industrial demand for novel dipping sauce technologies capable of stably maintaining flavor and quality even in cooking environments for offal. Specific structural or functional descriptions of the embodiments are disclosed for illustrative purposes only and may be modified and implemented in various forms. Accordingly, the embodiments are not limited to the specific disclosed forms, and the scope of this specification includes modifications, equivalents, or substitutions that fall within the technical concept. Terms such as first or second may be used to describe various components, but these terms should be interpreted solely for the purpose of distinguishing one component from another. For example, the first component may be named the second component, and similarly, the second component may also be named the first component. When it is stated that a component is "connected" to another component, it should be understood that it may be directly connected to or coupled with that other component, or that there may be other components in between. The terms used in the embodiments are for illustrative purposes only and should not be interpreted as intended to be limiting. Singular expressions include plural expressions unless the context clearly indicates otherwise. 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. Unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as generally understood by those skilled in the art to which the embodiments pertain. Terms such as those defined in commonly used dictionaries should be interpreted as having a meaning consistent with their meaning in the context of the relevant technology, and should not be interpreted in an ideal or overly formal sense unless explicitly defined in this application. The advantages and features of the present invention and the methods for achieving them will become clear by referring to the embodiments described in detail below. However, the present invention is not limited to the embodiments disclosed below but may be implemented in various different forms. These embodiments are provided merely to ensure that the disclosure of the present invention is complete and to fully inform those skilled in the art of the scope of the invention, and the present invention is defined only by the scope of the claims. In the embodiment