KR100192566B1 - Method for making foodstuff using pig`s testis - Google Patents
Method for making foodstuff using pig`s testis Download PDFInfo
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- KR100192566B1 KR100192566B1 KR1019950005430A KR19950005430A KR100192566B1 KR 100192566 B1 KR100192566 B1 KR 100192566B1 KR 1019950005430 A KR1019950005430 A KR 1019950005430A KR 19950005430 A KR19950005430 A KR 19950005430A KR 100192566 B1 KR100192566 B1 KR 100192566B1
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- 238000000034 method Methods 0.000 title claims description 11
- 210000001550 testis Anatomy 0.000 title 1
- 235000013305 food Nutrition 0.000 claims abstract description 10
- 238000010257 thawing Methods 0.000 claims abstract description 4
- 238000010791 quenching Methods 0.000 claims abstract description 3
- 230000000171 quenching effect Effects 0.000 claims abstract description 3
- 238000005406 washing Methods 0.000 claims abstract description 3
- 241000282898 Sus scrofa Species 0.000 claims description 24
- 230000008014 freezing Effects 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 3
- 235000015277 pork Nutrition 0.000 claims description 3
- 235000015278 beef Nutrition 0.000 claims description 2
- 239000012141 concentrate Substances 0.000 claims description 2
- 241000208340 Araliaceae Species 0.000 claims 3
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims 3
- 235000003140 Panax quinquefolius Nutrition 0.000 claims 3
- 235000008434 ginseng Nutrition 0.000 claims 3
- 238000010790 dilution Methods 0.000 claims 1
- 239000012895 dilution Substances 0.000 claims 1
- 239000000654 additive Substances 0.000 abstract description 9
- 239000006227 byproduct Substances 0.000 abstract 3
- 235000019645 odor Nutrition 0.000 description 7
- 230000000996 additive effect Effects 0.000 description 5
- 239000000843 powder Substances 0.000 description 4
- 241000282887 Suidae Species 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 238000003912 environmental pollution Methods 0.000 description 2
- 210000001525 retina Anatomy 0.000 description 2
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 1
- 241000234282 Allium Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 235000014676 Phragmites communis Nutrition 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 235000004279 alanine Nutrition 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 235000013736 caramel Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 208000031513 cyst Diseases 0.000 description 1
- 239000002781 deodorant agent Substances 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 229940029982 garlic powder Drugs 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000010169 landfilling Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 210000003660 reticulum Anatomy 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 239000011550 stock solution Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/20—Freezing
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/31—Mechanical treatment
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
1. 청구 범위에 기재된 발명이 속하는 기술분야1. TECHNICAL FIELD OF THE INVENTION
본 발명은 도축장으로부터 폐기되는 부산물의 가공분야에 관한 것으로 식품화에 관한 것이다.The present invention relates to the field of processing of by-products from slaughterhouses and to foodization.
2. 발명이 해결하려고 하는 기술적 과제2. The technical problem to be solved by the invention
도축장으로부터 폐기되는 부산물인 돈낭은 그 자체가 지니는 취기로 인하여 식품화되지 아니하고 매립등을 통하여 폐기됨으로써 공해의 요인이 되고 있다.Don Nang, a by-product discarded from slaughterhouses, is not a food product due to its own odor, but is disposed of through landfills, causing pollution.
3. 발명의 해결방법의 요지3. Summary of Solution to Invention
본 발명은 도축장으로부터 수거한 돈낭을 6°C이하의 온도에서 수세를 하는 단계와 돈낭의 표면에 그 깊이가 4 내지 6mm가 되는 칼집을 형성시키는 단계와, 돈낭에 대하여 10 내지 15 중량%의 첨가물을 주사하는 단계와, 첨가물이 주사된 돈낭을 30분 내지 120분 동안 맛사지하는 단계와, 맛사지된 돈낭을 원통형의 PE필름의 배부에 충진하는 단계와, 영하 40°C 내지 45°C온도로 유지되는 급냉실에서 급속동결시키는 단게와, 급냉된 돈낭을 심부의 온도가 영하 4°C 내지 6°C로 되는 온도까지 해동시켜 슬라이스처리하는 단계로 구성하여 돈낭의 취기를 제거하고 식품화를 함으로써 공해의 요인을 제거할 수 있다.The present invention comprises the steps of washing the pig sac collected from the slaughterhouse at a temperature of 6 ° C or less and forming a sheath having a depth of 4 to 6 mm on the surface of the sac, and 10 to 15% by weight of the additives Injecting the step, massaging the piglets injected with the additives for 30 to 120 minutes, filling the massage piglets on the back of the cylindrical PE film, and maintained at a temperature of minus 40 ° C to 45 ° C It consists of a step of thawing the frozen sack in the quenching chamber, and thawing the quenched pig sac to a temperature of 4 ° C to 6 ° C in the core to remove the odor of the pig sac and foodizing Can eliminate the factor.
4. 발명의 중요한 용도4. Important uses of the invention
본 발명은 부산물의 식품화에 관한 것이다.The present invention relates to the foodization of by-products.
Description
본 발명은 도축장에서 폐기되는 돼지의 낭심(豚囊)을 가공처리하여 식품화하는 방법에 관한 것이다.The present invention relates to a method for food processing by processing the heart of a pig discarded in a slaughterhouse.
도축장에서 도살되는 돼지로부터 얻어지는 돼지의 낭심은 병약자등이 특별히 요구하는 경우를 제외하고는 그 자체가 지닌 취기로 인하여 식품으로서 사용되지 못하고 매립등을 통하여 폐기되는 것이 대부분이었다.Most of the reluctances of pigs obtained from pigs slaughtered in slaughterhouses were discarded through landfills because they were not used as foods due to their own odors, except when specially requested by the sick and others.
그러나, 최근에는 매립지에 매립을 하는 것도 한계에 이르고 있으며, 매립에 있어서도 일정의 깊이로 깊게 매립하지 아니하면 부패시 발생하는 악취등으로 인하여 주변의 환경을 해치기도 하고 질병등의 원인이 되고 있으며, 매립한 후에도 지중에서 부패되어 부패물이 인근의 하천으로 스며들어 하천등을 부영양화 시키는 문제를 일으키고 있다.However, in recent years, landfilling in landfills has reached its limit, and even in landfills, if it is not buried deeply to a certain depth, odors, etc., generated during corruption may damage the surrounding environment and cause diseases. Even after reclamation, the land is decayed, causing decay to seep into nearby rivers and to eutrophicize the streams.
상기에서와 같이 식품으로서 외면당하여 폐기되고 있는 돼지의 낭심은 지방질이 거의 없는 고단백으로서 많은 영양성분을 함유하고 있다.As mentioned above, the heart of a pig that is discarded and discarded as a food is a high protein with little fat and contains many nutrients.
본 발명자는 상기와 같이 식품으로서의 충분한 가치를 지니고 있으면서도 그 자체가 지니는 취기로 인하여 폐기되어 식품으로 활용되지 못하고 오히려 환경 공해의 원인이 되는 돼지의 낭심을 가공하여 그 취기를 제거하고 일반소비자가 쉽게 요리할 수 있는 상품으로서의 개발을 위하여 연구한 결과 본 발명을 완성하게 된 것이다.The present inventors have sufficient value as a food as described above, but due to its own odor, it is discarded and is not utilized as a food. Rather, it is processed by removing the odor by processing the heart's heart that causes environmental pollution. As a result of research for development as a possible product, the present invention has been completed.
본 발명을 단게별로 나누어 설명하면 제1단계 도축장으로부터 수거한 돼지의 낭심을 6°C이하의 온도에서 이물질의 제거를 위한 수세를 한 후, 건져내어 표면에 묻어 있는 물기를 제거한다.When explaining the present invention divided by stages, the heart of the pig collected from the first stage slaughterhouse washed with water for removal of foreign substances at a temperature of 6 ° C or less, and then drained to remove the water on the surface.
이 경우 수세온도를 6°C이하로 하는 이유는 도축장으로부터 또는 이 공정에서 오염될 수 있는 각종 박테리아의 번식을 억제하여 돼지의 낭심의 변질을 방지하는 데 그 목적이 있는 것이다.In this case, the reason for the washing temperature to be 6 ° C or less is to prevent the alteration of the cysts of pigs by suppressing the growth of various bacteria that may be contaminated from the slaughterhouse or in this process.
제2단계 물기가 제거된 돼지의 낭심의 표면에 그 깊이가 4 내지 6mm가 되는 갈집을 형성시킨다.On the surface of the reticulum of the swine removed from the second stage water is formed a reed so that the depth is 4 to 6mm.
상기 2단계에서 돼지의 낭심에 적당한 깊이의 흠집을 내어주는 이유는 식품으로서 판매후의 가공에서 기름에 튀기거나 직화를 사용하여 구워주는 과정에서 표면에 형성되어 있는 막이 오그라들어 돼지의 낭심의 형상이 일그러지게 됨에 따라 전체가 고른 열을 받을 수 없게 되는 것을 방지하고자 하는 것이다.The reason for giving out scratches at a suitable depth in the second stage of the pig in the second step is as a food, the film formed on the surface of the process of frying in oil or baking using a fire in the post-sale processing, the shape of the heart of the pig is distorted This is to prevent the whole from receiving even heat.
제3단계 랑취의 제거목적으로 제조된 첨가물을 인젝션노즐을 이용하여 돼지의 낭심에 대하여 10 내지 15 중량%를 주사하여 주고 제4단계 이송한다.The additive prepared for the purpose of eliminating the third stage lance is injected with 10 to 15% by weight of the retina of the pig using an injection nozzle, and the fourth stage is transferred.
상기 제3단계에서 첨가물은 쇠고기 농축페이스트로서 유통되고 있는 것으로 그 성분은 쇠고리 농축엑기스, 식염, 글루타민산나트륨, 5-구아닐산나트륨, 카라멜 분말, 마늘분말, 양파분말, 생강분말, 후추분말, 프로테아제, 덱스트린, 알라닌, 소르비톨을 함유하고 있는 것이다.In the third step, the additive is circulated as beef concentrate paste, and the components are iron extract, salt, sodium glutamate, sodium 5-guanylate, caramel powder, garlic powder, onion powder, ginger powder, pepper powder, protease, and dextrin. It contains alanine and sorbitol.
상기의 제3단계에서 첨가물은 페이스트 원액을 10%의 용액으로 희석하여 사용하고 희석된 첨가물을 10%이하로 첨가하는 경우에는 그 목적하는 낭심의 냄새를 충분히 제거하기가 어렵고, 15중량% 이상으로 첨가하는 경우에는 이후의 급속동결과정에서 과도한 팽창으로 인하여 돼지의 낭심이 파열되어 형상이 변화해 버리는 문제가 발생하게 된다.In the third step, the additive is diluted with a 10% solution of the paste stock solution, and when the diluted additive is added to 10% or less, it is difficult to sufficiently remove the odor of the desired heart. In the case of addition, there is a problem that the shape of the pig is changed due to the rupture of the swine due to excessive expansion in the subsequent rapid dynamic result.
제4단계 랑취 제거용 첨가물이 주사된 돼지의 낭심을 햄머믹서와 같은 맛사지기에 넣고 30분내지 120분 동안 맛사지하여 준 후 24시간동안 정치하여 숙성시킨다.The heart of the pig injected with the 4th stage deodorant additive is placed in a massaging machine such as a hammer mixer, massaged for 30 to 120 minutes, and left to mature for 24 hours.
상기의 제4단계에서 햄머믹서는 어떠한 종류의 것이라도 상관이 없으나, 돼지의 낭심에 적당한 충격을 줄 수 있는 것이라야 하며 충분한 시간동안 맛사지하여 첨가물이 돼지의 낭심의 내부에 골고루 퍼지도록 하는 것이 중요하다.In the fourth step, the hammer mixer may be of any kind, but it should be able to give a moderate impact on the pig's heart, and it is important to massage it for a sufficient time so that the additives are spread evenly inside the pig's heart. .
즉, 너무 짧은 시간동안 맛사지를 하게되면 첨가물이 제대로 분산되지 않아 부분적으로 취기를 제거할 수 없게 되고 너무 긴시간동안 맛사지를 하여주면 육질이 변화를 일으켜 미감을 상실시키게 되는 것이다.In other words, if you massage for too short time, the additives are not dispersed properly, so you can't remove the odor partially. If you massage for too long, the meat will change and lose your sense of beauty.
제5단계 제4단계의 공정에서 맛사지 된 돼지의 낭심을 건져내어 돼지의 낭심내부의 조직수 이외의 수분을 제거하고, PE필름의 내부에 돼지의 낭심을 가압 충진시킨다.Step 5 Remove the masses of the swine massaged in step 4 to remove moisture other than the number of tissues in the inside of the retina of the pig, and press fill the inside of the PE film.
돼지의 낭심을 PE 필픔에 가압충진시키는 이유는 후술되는 공정에서 슬라이스처리시에 로스분을 줄이고자 하는 것으로 필름의 내부에서 일정의 원통형상으로 하여 줌으로써 그 목적이 달성될 수 있는 것이다.The reason why the filling of the heart of the pig to PE filling is to reduce the loss during the slicing process in the process described below, and the object can be achieved by making a cylindrical shape inside the film.
제6단계 제5단계에서 PE 필름의 내부에 가압충진한 돼지의 낭심을 영하 40°C 내지 45°C온도로 유지되는 급냉실로 이송하여 급속동결시킨다.Sixth Step In the fifth step, the core of the pig filled with pressure inside the PE film is transferred to a quenching chamber maintained at a temperature of minus 40 ° C. to 45 ° C. and rapidly frozen.
이 경우 동결하여주는 시간은 일절하지 않으나 대략 18시간에서 20시간정도가 소요된다.In this case, the freezing time is not at all, but it takes about 18 to 20 hours.
제7단계 제6단계에서 완전히 동결된 돼지의 낭심을 서서히 해동시켜 돼지의 낭심심부의 온도가 영하 4°C 내지 6°C가 되도록한 후 절단기로서 두께가 대략 6mm가 되도록 상기 제2단계에서 형성된 칼집과 직교하는 방향으로 슬라이스처리하여 포장한다.Step 7 The thawing of the completely frozen pig in the sixth step is gradually thawed so that the temperature of the central part of the swine is below 4 ° C to 6 ° C and is formed in the second step so that the thickness becomes approximately 6 mm as a cutter. Sliced and packed in the direction perpendicular to the sheath.
상기의 단계별공정에 의하여 제조된 돼지의 낭심의 슬라이스는 그 용도에 맞추어 조미료를 첨가 또는 첨가하지 아니한 상태로 조리한후 음식물로서 사용할 수 있는 것이다.Slice of pork heart prepared by the step-by-step process can be used as food after cooking with or without seasoning added according to its purpose.
본 발명에 의하여 가공처리된 돼지의 낭심을 그 취기가 사라진 것이기 때문에 일반인들이 식품으로서 사용하는 데 아무런 거부감을 일으키지 아니할 뿐만아니라. 폐기되는 돼지의 낭심을 식품화 함으로써 환경공해 유발요인을 제거하였다는 데 본 발명의 효과가 있다고 할 것이다.Since the odor of the processed pork according to the present invention has disappeared, it does not cause any objection to the general public to use it as a food. It will be said that the effect of the present invention is that the cause of environmental pollution has been eliminated by foodizing the discarded pig.
Claims (4)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019950005430A KR100192566B1 (en) | 1995-03-16 | 1995-03-16 | Method for making foodstuff using pig`s testis |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019950005430A KR100192566B1 (en) | 1995-03-16 | 1995-03-16 | Method for making foodstuff using pig`s testis |
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| Publication Number | Publication Date |
|---|---|
| KR960033303A KR960033303A (en) | 1996-10-22 |
| KR100192566B1 true KR100192566B1 (en) | 1999-06-15 |
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| Application Number | Title | Priority Date | Filing Date |
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| KR1019950005430A KR100192566B1 (en) | 1995-03-16 | 1995-03-16 | Method for making foodstuff using pig`s testis |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR100437844B1 (en) * | 2001-03-21 | 2004-06-26 | 최상철 | Manufacturing method of meat |
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