KR100430577B1 - A pork stew and process for preparation thereof - Google Patents

Abstract

The present invention relates to a pork stew and a method for manufacturing the same, the present invention comprises the steps of finely chopping the pork after boiled in water or 0.1 to 3% brine; And 70 parts by weight of minced pork, 50 parts by weight of tomato paste, 250 to 600 parts by weight of tomato flesh, 3 to 35 parts by weight of kimchi and 55 to 65 parts by weight of seasoning materials are mixed and prepared, the taste and nutrition There is an outstanding effect of providing this excellent, wide range of processed pork products with high preference.

Description

Pork stew and its manufacturing method

The present invention relates to a pork stew and a manufacturing method thereof. More specifically, it relates to a pork tube and a method of manufacturing the same, comprising the step of heating the pork in water or brine, and then mixing the tomato paste, tomato pulp, kimchi, seasoning material.

Pork is usually consumed by cooking such as grilled or steamed, or in the form of processed products such as ham, bacon and sausage. Pork tends to be consumed concentrated in pork belly, which is a specific part of pork, and development of various processed products is required to promote consumption of other parts. Conventional pork processed products are limited to ham, bacon, sausage, frozen pork cutlet, etc., and tend to be consumed limited to some young classes with a biased western taste. Accordingly, the present inventors have studied to develop pork processed products preferred by all classes, and have developed a stew-type pork processed product which is heated by mixing kimchi and tomatoes.

Tomatoes contain not only fructose and glucose but also vitamin C, B ₁ and B ₂ , and they have a salty taste. do. When you eat fatty foods such as meat or fish, these tomatoes help digestion in the stomach and neutralize acidic foods.

Recently, research has shown that tomatoes suppress cancer, and Harvard University researchers found that foods high in tomatoes significantly reduce the incidence of prostate cancer, and lycopene contained in tomatoes has anticancer activity. Whether it is eaten in salads or boiled in a sauce, the cancer suppression effect is found to be the same. Tomatoes are also rich in lycopene, Pcoumaric acid and chlorogenic acid, which are powerful anticancer substances. The P-coumaric acid and chlorogenic acid are also reported to have anti-cancer effects because they bind to nitric acid in the foods we eat and play a role of excretion outside the body before the formation of cancer-causing substance nitrosamine.

On the other hand, kimchi is a traditional food that everyone likes, and when cooked with pork by the unique taste and aroma of kimchi, it removes the smell of pork and improves its taste.

Accordingly, an object of the present invention is to provide a pork stew and a method of manufacturing the same, which are excellent in color and taste, and excellent in nutrition by mixing tomatoes and kimchi with pork.

In the present invention, the pork is put in water or brine, boiled finely or made into fibrous and then mixed with tomato paste, tomato pulp, kimchi, and seasoning ingredients to produce pork stew, and the sensory test is carried out to taste and taste the pork stew. It was completed by confirming that color was excellent.

Hereinafter, the configuration and operation of the present invention.

1 is a schematic diagram showing a preferred manufacturing process of the pork loin of the present invention.

Pork used in the present invention can be used a portion such as sirloin, tenderloin, neck, etc., preferably a sirloin that is chopped into fibrous.

In the present invention, a tomato rich in vitamins and minerals is added to pork and processed to produce a pork stew rich in taste and nutrition. Put tomatoes in boiling water for a while, and then peel. Peel the tomatoes, remove the tomato seeds and juice, and then crush and use only the flesh in the mixer.

In addition, when only the tomato pulp is added, the amount of pulp is added too much, thereby reducing the amount of pulp added by adding a certain amount of tomato paste, and the color is also improved.

Kimchi is added in the present invention to remove the peculiar smell of pork and to make pork processed products that can be preferred by the older generation.

Hereinafter, a method for preparing pork stew according to the present invention will be described in more detail for each step.

First step: pretreatment of pork

Put pork in water or 0.1 to 3% brine and cook for 3 hours on medium heat. Pork in the present invention can be used sirloin, tenderloin, neck, but preferably using sirloin. Pork sirloin can be torn into a fibrous shape.

The pork is cooled and then chopped or chopped into fibrous pieces.

2nd process: mixing process of raw materials

70 parts by weight of the pork cut in the first step, 50 parts by weight of tomato paste, 250 to 600 parts by weight, preferably 250 to 300 parts by weight, 3 to 35 parts by weight of kimchi, preferably 7 to 18 parts by weight And 55 to 65 parts by weight of the seasoning material and mixed.

The tomato pulp is peeled slightly by boiling the tomato in boiling water and then peeled off the seeds and juice and then crushed into a mixer only. In addition, the seasoning material is composed of garlic, minced onion, sugar, salt. Seasoning material and each content can be adjusted according to the consumer's preference.

Third process: heating process

The raw material mixed in the second step is heated at medium heat, so that the moisture content is 70 to 78%, the viscosity is 1500 to 4500 cpi.

4th process: packaging and productization process

Pork stew prepared in the third step is vacuum-packed in a container such as vinyl or can and commercialized.

Hereinafter, the specific configuration and operation of the present invention will be described in detail by way of examples, but the scope of the present invention is not limited only to these embodiments.

Example 1 Preparation of Pork Stew

Pork sirloin (obtained from livestock) is boiled in water or 1.5% to 3% brine, cooled, and then chopped into fibrous pieces. 70 g of torn sirloin, 50 g of tomato paste (purchased from SW Fine Foods, USA), 250 g of tomato flesh (without removing skin, seeds and juice from tomato, and pulverized only with a mixer), kimchi (Doosan Corporation) Purchase and use Chongga Kimchi prepared in the 7) to 30g, minced garlic 3g (1 teaspoon), chopped onion 50g (1/4 page), brown sugar 3.5g (1 teaspoon) and salt 2.5g and mix. The mixed raw materials are heated in medium heat for about 15 minutes and vacuum packed to produce them.

Sensory test of pork stew according to the present invention was carried out by varying the content of each raw material as follows.

Experimental Example 1: Sensory evaluation of pork according to the brine concentration in the pretreatment process of pork

In the pretreatment process of pork, sensory evaluation of pork according to the brine concentration of pork was conducted. Researchers and faculty members of the Department of Food Science and Technology at Seoul National University were fully aware of the sample, terminology, and evaluation criteria. The sensory test was carried out by putting the pork fillet in water, 1.5% brine and 3% brine by a 9-point evaluation method (1: very bad to 9: very good) and the results are shown in Table 1.

All data were analyzed by ANOVA using SAS program, and the mean-to-mean significance test was analyzed by Duncan's Multiple range test.

As shown in Table 1, the meat flavor of the 3% brine treatment was the best 6.4 (p <0.05), especially the highest value of texture and 6.3 in the palatability (p <0.05). In addition, the 1.5% brine treatment group was also almost no sensory difference compared to the 3% brine treatment.

Sensory Evaluation of Pork Loin Boiled in Water with Different Salt Content water 1.5% brine 3% brine smell 4.6 ± 1.83 5.2 ± 1.39 5.3 ± 1.41 ^* Meat flavor 4.3 ± 1.82 ^b 6.1 ± 1.37 ^a 6.4 ± 1.26 ^a Displeasure 1.5 ± 1.71 1.0 ± 0.66 0.9 ± 0.56 Meat color 3.0 ± 1.76 3.5 ± 2.22 3.4 ± 1.95 Succulent 3.9 ± 2.13 4.7 ± 1.76 4.9 ± 2.13 Organization 5.3 ± 2.02 5.6 ± 1.83 6.0 ± 1.82 ^* Palatability 4.3 ± 2.31 ^b 6.2 ± 1.31 ^a 6.3 ± 1.82 ^a *: p <0.05a to b are significant differences (p <0.05) of identically numbered columns

Experimental Example 2: Sensory test of pork stew according to brine concentration in pretreatment process of pork

In the pretreatment process of pork, sensory evaluation of pork stew was conducted according to the concentration of brine. Boiled pork fillet in water, 1.5% brine, 3% brine and boiled pork stew prepared in the same manner as in Example 1 and subjected to the sensory test in the same manner as in Experimental Example 1 shown in Table 2 It was.

As shown in Table 2 below, there was almost no unpleasant odor and the highest juice level was 1.5% brine treatment. The 3% brine treatment group tended to think that sensory agents were consistently salty, but it was thought that the panel had a tendency to prefer salty taste because it did not show a big difference from 0% and 1.5% of salt content in palatability.

In Table 1, the salt content of 3% was the highest palatability, but in Table 2, the salt content of water and 1.5% salt water treatment was found to be highly palatable, and when seasoning was not performed, the 3% salt water treatment gave the proper taste. However, after seasoning, rather than adding salt or boiled pork, 1.5% brine treatment is more palatable.

Sensory Test Results of Pork Stew Prepared from Pork Boiled in Water with Different Salt Content water 1.5% brine 3% brine smell 3.88 ± 1.054 4.11 ± 1.364 4.23 ± 1.56 Meat flavor 4.88 ± 1.90 4.77 ± 1.85 4.88 ± 1.69 Displeasure 1.66 ± 0.86 1.88 ± 1.36 1.77 ± 1.09 Meat color 4.55 ± 1.42 5.00 ± 1.22 5.66 ± 1.11 Succulent 5.44 ± 1.66 5.66 ± 1.18 5.33 ± 1.58 Organization 4.66 ± 1.87 4.88 ± 1.90 5.00 ± 1.22 Palatability 5.22 ± 2.04 5.22 ± 1.78 5.11 ± 2.20

Experimental Example 3 sensory test of pork stew according to the content of kimchi

To 70 g of pork fillet, which is put in 1.5% brine and cooked and torn, 50 g of tomato paste, 250 g of tomato flesh, 59 g of seasoning material, and 7 g, 17.5 g, and 35 g of kimchi, respectively, are prepared in the pork stew prepared by the method of Example 1. The sensory test was carried out in the same manner as in Experimental Example 1. The results are shown in Table 3.

As shown in Table 3 below, there was no significant difference in all treatments, but in the palatability, the kimchi content of 7g and 35g were almost similar to 6.11, but the kimchi content of 17.5g was slightly lower in palatability, but there was a significant difference. Did not look.

Sensory Evaluation of Pork Loin with Different Kimchi Contents Kimchi 7g Kimchi 17.5g Kimchi 35g smell 3.33 ± 1.66 3.77 ± 2.05 4.88 ± 1.53 Meat flavor 5.22 ± 1.78 5.11 ± 2.147 5.44 ± 1.66 Displeasure 1.66 ± 1.00 2.00 ± 1.50 1.55 ± 1.01 Meat color 5.77 ± 0.97 6.00 ± 1.22 6.00 ± 1.41 Succulent 5.88 ± 1.76 5.66 ± 1.41 5.88 ± 1.53 Organization 6.11 ± 1.90 5.88 ± 1.83 6.00 ± 1.41 Palatability 6.11 ± 1.83 5.33 ± 2.00 6.11 ± 1.26

Experimental Example 4: Sensory test of pork stew according to tomato content

The experiment of the pork stew prepared by the method of Example 1 was put in the salt of 1.5% salted pork sirloin 70g pork paste 70g, kimchi 7g, seasoning material 59g and tomato flesh content of 100g to 500g The sensory test was performed in the same manner as in Example 1. The results are shown in Table 4.

As shown in Table 4 below, spheres added with 100 g of tomatoes had the lowest palatability of 4.62. On the other hand, spheres containing 500 g of tomato pulp had the highest palatability of 6.75, which favored the sweetness and softness of the tomatoes. However, the treatments added 250g tomato and 500g tomato added 6.62 and 6.75, respectively.

Sensory Evaluation of Pork Loin with Different Tomato Contents smell Meat flavor Displeasure Meat color Succulent Organization Palatability * 100 g 4.25 ± 1.83 4.62 ± 1.30 1.37 ± 0.74 5.25 ± 2.05 4.50 ± 1.51 ^b 4.0 ± 1.69 ^b 4.62 ± 1.40 ^b 150 g 4.38 ± 1.59 5.25 ± 1.28 1.37 ± 0.74 4.75 ± 1.66 5.25 ± 1.48 ^ab 4.62 ± 1.84 ^ab 5.12 ± 1.80 ^ab 200 g 3.87 ± 1.35 4.37 ± 1.59 1.62 ± 1.06 4.25 ± 1.83 5.62 ± 0.91 ^ab 5.50 ± 1.19 ^ab 4.62 ± 1.84 ^b 250 g 4.0 ± 1.77 5.37 ± 1.40 1.00 ± 0.0 5.62 ± 1.99 6.12 ± 0.83 ^a 5.87 ± 1.55 ^a 6.62 ± 1.59 ^a 300 g 4.25 ± 2.25 5.75 ± 1.03 1.50 ± 0.92 5.0 ± 1.69 5.37 ± 0.51 ^ab 5.50 ± 1.19 ^ab 6.25 ± 1.48 ^ab 400 g 4.5 ± 2.39 5.25 ± 1.16 1.25 ± 0.46 5.62 ± 2.19 5.75 ± 0.88 ^a 5.62 ± 1.68 ^ab 5.75 ± 1.48 ^ab 500 g 4.0 ± 2.0 5.12 ± 1.64 1.12 ± 0.35 5.87 ± 2.23 5.75 ± 0.88 ^a 5.87 ± 1.35 ^a 6.75 ± 1.58 ^a *: There was a significant difference of p <0.05 a to c were significant differences of the same column numbered differently (p <0.05)

Experimental Example 5 Measurement of Viscosity and Moisture of Pork Stew According to Tomato Content

The moisture content and viscosity of the pork stew prepared in the same manner as in Experimental Example 5 were measured, and the results are shown in Table 5.

The moisture content of the pork stew is put in the stew stew prepared as described above in a constant temperature dryer and dried at 105 ° C. for about 16 hours, and then the decrease in mass is calculated as the moisture content.

Moisture (%) = (reduced mass × 100) / mass of sample

Viscosity of the mixture of tomato paste and pulp was measured at 25 ° C. using a Brookfield viscometer (model-DVII, Brookfeild Emgeneering Labs., U.S.A.). The viscosity (cps) was measured three times while rotating at 12 rpm for 4 minutes for 1 minute and 30 seconds, and averaged.

As shown in Table 5, as the tomato content increased, the viscosity decreased from the maximum 20666.6 cpi to 1741.6 cpi, and the water content was 69.19% when 100 g of tomato was 77.44% when 500 g of tomato was added. Indicated.

Viscosity and Water Content of Pork Loin with Different Tomato Contents 100 g 150 g 200 g 250 g 300 g 400 g 500 g Viscosity (cpi) 20666.6 8333.3 7833.3 4250 2583.3 2145.8 1741.6 moisture(%) 69.19 72.69 73.12 74.56 75.48 75.73 77.44

As described above, the pork stew according to the present invention prepared by mixing and heating tomato paste, tomato pulp, kimchi, and seasoning material with pork has excellent taste and color, and is rich in nutrition and has a wide range of layers. It is a very useful invention in the industrial field of food processing because it has an excellent effect of providing processed pork products which can be preferred in the market.

Claims (3)

Boiled pork in water or 0.1-3% brine and finely chopped or cut into fibrous pieces; And 70 parts by weight of the shredded or fibrous cut pork 50 parts by weight of tomato paste, 250 to 600 parts by weight of tomato flesh, 3 to 35 parts by weight of kimchi and 55 to 65 parts by weight of seasoning material, characterized in that it comprises the step of heating Pork stew manufacturing method. [2] The method of claim 1, wherein the seasoning material comprises garlic, minced onion, brown sugar, and salt. Pork stew prepared by the method of any one of claims 1 to 2, characterized in that the water content is 70 to 78% (v / v), the viscosity is 1500 to 4500 cpi.