KR100419083B1 - Diet snack using pig skin - Google Patents

Abstract

The object of the present invention is that the long-term storage and carrying is possible, and the volume is greatly increased so that it is foamed like a soft confectionery so that the chewing taste is refreshing and can be easily eaten as a snack while carrying, low calorie and low digestion absorption rate, volume Due to the increase in satiety like eating a large amount to provide a snack foods useful for diet.

To this end, the present invention

1) obtaining dermis by removing the hairy outer skin layer and subcutaneous fat layer from pig skin;

2) immersing the dermis in 10-30% brine and aging at low temperature below 5 ° C. for 12 to 36 hours;

3) removing the fat by boiling the dermis aged in the brine for 2 to 6 hours;

4) removing the fat of the dermis from which the fat is removed and slicing it into a shape suitable for eating;

5) The fermentation broth is made by adding 0.2-3% by weight of yeast, fermentation enzyme yeast, in the amount of water to which the dermis can be sufficiently submerged, and immersing the dermis in the fermentation broth at a temperature of 40-45 ° C. Holding for 20 to 40 minutes to ferment;

6) hot-dried for 7 to 12 hours the dried and fermented dermis in 40 ~ 45 ℃ dryer;

7) frying the dried dermis in boiling oil at 120 ~ 200 ℃ process;

Characterized in that consists of.

Description

Diet snack using pig skin {Diet snack using pig skin}

The present invention relates to a method for producing a snack food for diet using pork skin.

Pork skin, called pork skin, is very economical as leather because of its complicated process, and it is too tough and tasteless, so it is almost useless for food, and it is not valuable as an animal feed for fear of mad cow disease. It will be disposed of or used for composting.

As shown in Fig. 2, the skin 1 includes a dermal layer 5 containing protein as a main component and an outer skin layer 3, which is a covering layer wrapped around the dermal layer 5, and a subcutaneous fat layer 4 inside thereof. The outer layer 3 has a hair 2 for protecting the body temperature.

The dermal layer (5) of the donpi (1) is made up of protein lumps, while the fat content is low, especially, the protein component is a crude protein with collagen, which has a tendency to be excreted through stools without digestion and absorption. have.

In order to make the pork skin 1 edible, the inner subcutaneous fat layer 4 is usually removed, and at the same time, the outer skin layer 3 having the outer hair 2, which is difficult to eat, is also removed, and only the dermal layer 5 is edible. However, in the conventional case, the dermis layer 5 was burned or boiled, and there was a tendency to eat it as a snack.

However, when the outer skin layer (3) and subcutaneous fat layer (4) is removed as described above and simply roasted or boiled and eaten, it is very tough and tasteless due to the nature of the protein component, especially when the food is cooled, with a peculiar smell of pork. There is a tendency to become hard enough to chew, and the taste is remarkably deteriorated, so that despite its usefulness as a diet food, it is inconvenient to eat frequently or as a substitute for snacking.

In view of this point, the present inventor has proposed a diet snack food that can be easily eaten like sweets by processing the donpi through Patent Application 2002-14006.

Although the above selection is valid, there has been found room for improvement in several experiments.

The pork snack foods obtained after the lacquer treatment have no chewy taste and are crunchy as a substitute for sweets. However, the lactose treatment alone does not increase the volume and hardens if it is not fried properly. It is appearing, and because it is a small volume to eat a large amount, the overall intake of calories was shown to be able to halve the diet effect.

Accordingly, the present invention has been proposed in view of the above point, and its purpose is to allow long-term storage and portability, and its volume is greatly increased so that it is foamed like a soft confectionery so that the chewing taste is refreshing and can be easily eaten while carrying around. It is low in calories, low digestive absorption rate, and gives a feeling of satiety like a large amount due to volume increase, thereby providing a useful donpi snack food for diet.

The present invention to achieve the above object

1) obtaining dermis by removing the hairy outer skin layer and subcutaneous fat layer from pig skin;

2) immersing the dermis in 10-30% brine and aging at low temperature below 5 ° C. for 12 to 36 hours;

3) removing the fat by boiling the dermis aged in the brine for 2 to 6 hours;

4) removing the fat of the dermis from which the fat is removed and slicing it into a shape suitable for eating;

5) 0.2 ~ 3% by weight of yeast fermentation enzyme yeast in the dermis, the dermis is immersed in a sufficient amount of water so that the dermis can be fully submerged and then maintained for 20 to 40 minutes under the temperature condition of 40 ~ 45 ℃ Making a process;

6) hot-dried for 7 to 12 hours the dried and fermented dermis in 40 ~ 45 ℃ dryer;

7) frying the dried dermis in boiling oil at 120 ~ 200 ℃ process; consists of.

In addition, the hot air dried dermis may be naturally dried in a low temperature atmosphere of 10 ° C. or lower for 10 to 14 hours, and then treated with milk to obtain a more foamed and crunchy snack food.

1 is a view showing a manufacturing process of a diet snack foods using pork skin according to the present invention

2 is a cross-sectional view showing the structure of the pig skin

※ Explanation of codes for main parts of drawing

1: donpi 2: hair

3: outer skin layer 4: subcutaneous fat layer

5: dermis 5a: segmented dermis

Hereinafter, the present invention will be described with reference to the accompanying drawings.

After slaughter of pigs, pig skin 1 produced as a by-product is purchased to remove dermal layer 3 and subcutaneous fat layer 4 with hairs 2 to obtain dermis 5 (step 1).

The dermis 5 is aged in 10-30% brine for 12 to 36 hours (step 2).

The reason why the dermis (5) is aged in salt water for a long time is that the dermis (5) tissue is very long so that the salt liver does not penetrate the internal tissue well so that the salt liver can penetrate into the tissue for a long time by soaking the salt liver inside the tissue. At this time, when the dermis 5 is exposed to water for a long time under high temperature, there is a risk of rancidity and unsuitable for food, it is preferable to ripen at a low temperature of 5 ° C or less hygienically (step 2).

After the aging, the dermis (5) with some salt is put in a pot and boiled for 2 to 6 hours (step 3) .Because it is boiled, the meat is fully cooked and the liver is soaked in the inside. Only me and protein remain.

At this time, to remove the peculiar smell of pigs, if you put spices, for example, cinnamon-fruited clove together and boil it, the smell of the pig is removed and a mild fragrance is added to stimulate the appetite.

The boiled dermis (5) is removed from the pot and placed on the tray to drain the water (step 4), and then cut into a shape suitable for eating, for example, a sticky shape like a pepero cookie (step 5).

However, it does not necessarily have to be rod-shaped, and it is enough to cut it into a size and shape suitable for one by one.

The shredded dermis 5a is fermented by dipping the yeast corresponding to 1 to 5 g of raw meat, that is, 0.2 to 3% by weight of the raw meat in water, and then immersing the dermis (5a) in the fermentation broth. Perform step 6). In this fermentation process, the soaked dermis 5a is soaked for about 20 to 40 minutes while maintaining the temperature of the fermentation broth at 40 to 45 ° C. so that yeast can penetrate into the tissue and the fermentation takes place evenly.

The dermis 5a chopped and fermented in the above step is subjected to a drying process of hot air drying for 7 to 12 hours in a drier maintained at 40 to 45 ° C (step 7).

In the hot air drying, unlike the applicant's prior application patent, drying is performed under a low temperature atmosphere of 40 to 45 ° C., which is due to the hardly generated acidification even when dried under low temperature due to the fermentation in the previous process. Particularly, fermentation should be continued during the drying process, but when the holding temperature exceeds 50 ℃, the yeast is not activated and the fermentation is stopped (if the temperature is too high, the yeast will die). It is optimal for this purpose, so that the temperature of the fermentation broth is maintained at 40-45 ° C. even in the previous fermentation process.

However, the drying time should be a little longer because of the low drying temperature.

After the hot air drying is completed, the drying is performed for about 10 to 14 hours at a low temperature of 10 ° C. or lower, that is, 0 to 10 ° C. (Step 8). At this time, by cooling the cooling air of 10 ℃ or less to maintain the refrigerating temperature further drying is promoted.

The reason for this is not only hot air drying but also natural drying at low temperature. If protein collagen is gelatinized and buried on the surface of cut pork skin and flows in liquid state, it is not become crunchy and chewy when fried in oil through subsequent process. This is because the gelatin is cured by being left at a low temperature of 10 ° C. or lower.

Next, the cured dermis (5a) is put into a boiling vegetable oil of 120 ~ 200 ℃ fried to complete the snack foods (step 9), in this way, when the lactose is foamed rod-shaped dermis foamed 2 to 3.5 times It's crunchy and crunchy like sweets. It's refreshing and chewy. It can be stored for a long time, so it can be packaged and sold on wrapping paper.

If the sprinkling sweetener is sprinkled according to the taste after the lacquer treatment (step 10), it can function as a substitute for popular confectionery.

(Example)

5 kg of the dermis obtained after removing the outer skin layer and subcutaneous fat layer of pork skin was prepared.

5 liters of water was added to 5 liters of salt in a weight ratio to make a brine, and the prepared dermal pieces were put into the brine and aged at 4 ° C for 24 hours.

Aged dermal pieces were placed in a pot and boiled for 3 hours, at which time 3 g of fennel was added.

After the dermis was boiled, the oil on the water was removed, and the dermis was picked up and left for 30 minutes on the table to let the water drain.

The drained dermis was cut into a rod shape using a shredder to have a thickness and width of 2 mm and a length of 5 cm.

The shredded dermis was immersed in 7 L of a fermentation broth at 43 ° C. in which 100 g of yeast was dissolved, followed by fermentation for 30 minutes under a temperature atmosphere of 40 to 45 ° C.

Next, the thin and fermented dermis rods 5a were placed in a hot air dryer maintained at 40 ° C. and dried for 8 hours.

After the drying was completed, a cold air having a temperature of 5 ° C. was blown to dry naturally for 10 hours, thereby confirming that the gelatin solution buried on the surface was completely cured. In this state, the gelatine was poured into boiling oil (corn oil) to be fried. Completed 1.5 kg dermal snack foods (volume increased 3 times than initially).

The dermal snack food thus obtained has a very soft tissue due to the large increase in volume due to the foaming caused by fermentation, which is easy to chew and has a fresh, crunchy and savory taste when chewed. The smell was so soft that it tasted rich.

This was stored in a vacuum packaging container and stored at room temperature as a result it was confirmed that not deteriorated even after 6 months.

As a result of eating the same weight of pork and snack foods divided into two groups, the group who had eaten the dermis snack foods could feel more satiety than the group who had eaten the rice. Showed a falling reaction.

As a result of the component analysis, low fat content and unsaturated fat were abundant, and crude protein component that gave satiety due to poor digestion and absorption was dominant.

In the present invention as described above, the protein is the main ingredient of the donpi (dermis) through the processing through a variety of processes without odor and the volume is greatly increased due to foaming is not at all uncomfortable to chew, and crunchy cookies chewing feeling It is suitable as a drink that can be easily eaten by drinkers by treating snack snacks that give a high-calorie foods as a substitute for high-calorie foods to those on a diet, and is useful as a diet food to prevent obesity. The reason why the present invention can be useful for preventing obesity is that the volume is greatly increased than the original state, so that it feels like eating a large amount, especially collagen, which is a major component of the protein constituting the pig blood, is a crude protein, which is digested and absorbed when ingested in the body. It doesn't work so easily that you can feel full and prevent food intake and reduce your appetite.

Claims (3)

1) obtaining dermis by removing the hairy outer skin layer and subcutaneous fat layer from pig skin; 2) immersing the dermis in 10-30% brine and aging at low temperature below 5 ° C. for 12 to 36 hours; 3) removing the fat by boiling the dermis aged in the brine for 2 to 6 hours; 4) removing the fat of the dermis from which the fat is removed and slicing it into a shape suitable for eating; 5) The fermentation broth is made by adding 0.2-3% by weight of yeast, fermentation enzyme yeast, in the amount of water to which the dermis can be sufficiently submerged, and immersing the dermis in the fermentation broth at a temperature of 40-45 ° C. Holding for 20 to 40 minutes to ferment; 6) hot-dried for 7 to 12 hours the dried and fermented dermis in 40 ~ 45 ℃ dryer; 7) a step of frying the dried dermis in boiling oil of 120 ~ 200 ℃ boiling process; manufacturing method of the diet snack foods using pork skin, characterized in that consisting of. The method of claim 1, Drying for 10 to 14 hours in a low-temperature atmosphere of 0 ~ 10 ℃ after the hot air drying the method of producing a snack food for diet using a pig skin, characterized in that to harden the gelatin solution flowing out of the rod surface. The method according to claim 1 or 2, Method of producing a dietary snack foods using pork skin, characterized in that boiled by adding a spice to remove the smell during the boiling process.