KR100469173B1 - Three-ply pork aged with soft soybean paste and manufacturing process of the same - Google Patents

Three-ply pork aged with soft soybean paste and manufacturing process of the same Download PDF

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KR100469173B1
KR100469173B1 KR1020040071840A KR20040071840A KR100469173B1 KR 100469173 B1 KR100469173 B1 KR 100469173B1 KR 1020040071840 A KR1020040071840 A KR 1020040071840A KR 20040071840 A KR20040071840 A KR 20040071840A KR 100469173 B1 KR100469173 B1 KR 100469173B1
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extract
weight
powder
soft
herbal
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김태영
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김태영
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    • 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
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/70—Germinated pulse products, e.g. from soy bean sprouts

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
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Abstract

PURPOSE: Provided are three-ply pork aged with soft soybean paste and method for preparing the same using herb extracts, fruit juice and various seasonings to remove unpleasant smell of original pork and to provide soft taste even after the pork gets cold. CONSTITUTION: The process comprises the steps of: combining 25-30 wt.% of herb extract from 16 species of herb medicinal stuffs, 12-15 wt.% of apple juice, 12-15 wt.% of pear juice, 0.2-0.4 wt.% of dried garlic powder, 0.2-0.4 wt.% of dried ginger powder, 0.2-0.4 wt.% of pepper, 0.5-0.8 wt.% of peanut powder, 0.05-0.08 wt.% of licorice powder, 0.05-0.08 wt.% of dried ginseng powder with 40-45 wt.% of traditional soybean paste; filling a sealed container with the combined material; aging the material in an ageing room at 0-3 deg.C for at least 24 hours; and spreading the aged paste over entire surface of three-ply pork and sealing with wrap then ageing it in the aging room at 0-3 deg.C for at least 24 hours.

Description

연된장 삼겹살 및 그 제조방법{THREE-PLY PORK AGED WITH SOFT SOYBEAN PASTE AND MANUFACTURING PROCESS OF THE SAME}YEON Miso Pork Belly and its manufacturing method {THREE-PLY PORK AGED WITH SOFT SOYBEAN PASTE AND MANUFACTURING PROCESS OF THE SAME}

본 발명은 연된장 삼겹살 및 그 제조방법에 관한 것으로, 보다 상세하게는 재래식 된장에 대하여 열여섯가지 종류의 인체에 유용한 한약재로부터 추출한 엑기스의 혼합물인 한방엑기스와 과일즙 및 여러가지 양념성분을 소정의 비율로 배합하여 제조한 연된장을 삼겹살에 도포하고 숙성시킴으로써 조리하여 먹을 때 돼지고기 특유의 누린내를 제거할 수 있도록 하고, 담백하고 구수하면서도 감미로운 맛을 낼 수 있도록 함과 동시에 식은 후에도 부드러운 고기맛을 느낄 수 있도록 한 연된장 삼겹살 및 그 제조방법에 관한 것이다.The present invention relates to a soft miso pork belly and a method for manufacturing the same, and more specifically, to a conventional soybean paste, a mixture of herbal extracts, fruit juices, and various seasoning ingredients extracted from sixteen kinds of herbal medicines useful to the human body in a predetermined ratio. By applying and aging the soft soybean paste prepared on the pork belly and aging, it can remove the unique smell of pork when cooked and eaten, and it gives a light, delicious and sweet taste. It relates to a soft soybean paste pork belly and a method of manufacturing the same.

일반적으로, 저육(猪肉)이라 불리우는 돼지고기는 다른 육류에 비하여 부드럽고, 지방의 함량이 풍부하여 열량을 많이 얻을 수 있는 식품으로서 여러 가지 요리에 폭넓게 이용되고 있다.In general, pork, called lean meat, is softer than other meats, and is widely used in various dishes as a food capable of obtaining a large amount of calories due to abundant fat content.

또, 돼지고기에 함유된 지방은 그 융점이 사람의 체온 보다 낮아서 대기오염, 식수 등으로 자신도 모르게 인체내부에 축적된 수은이나 카드뮴, 납과 같은 중금속 공해물질을 체외로 배출시키는 해독작용을 하며, 시멘트,모래, 자갈, 석재 같은 각종 건축용 자재를 생산 또는 가공하는 공장이나 탄광 등 미세 분진이 많이 발생하는 작업환경에 노출된 사람들이 먹을 경우 상기한 지방성분의 작용에 의하여 인체내에 흡입된 먼지가 흡수·배출되면서 진폐증을 예방하는 효과가 있는 것으로 알려진다.In addition, the fat contained in pork has a lower melting point than human body temperature, so it detoxifies the body of heavy metal pollutants such as mercury, cadmium, and lead that have accumulated inside the body unknowingly due to air pollution and drinking water. When people who are exposed to a work environment that produces or process various building materials such as cement, sand, gravel, stone, or coal mines, where a lot of fine dust is generated, dust inhaled by human body Absorption and release is known to have the effect of preventing pneumoconiosis.

또, 돼지고기에는 아라키돈산이나 리놀산 같은 불포화지방산이 가장 많이 들어 있기 때문에 즐겨 먹는 경우 혈관내벽에 콜레스테롤이 축적되는 것을 방지하며, 혈류를 왕성하게 하여 동맥경화증 및 고혈압 등의 성인병을 예방하는 역할을 한다.In addition, pork contains the highest amount of unsaturated fatty acids such as arachidonic acid and linoleic acid, which prevents the accumulation of cholesterol in the walls of blood vessels when it is eaten. It also plays a role in preventing blood vessels and adult diseases such as arteriosclerosis and hypertension. .

또, 돼지고기에는 다른 육류에 비하여 비타민 B군이 많이 들어 있고, 양질의 단백질과 각종 영양소가 골고루 함유되어 있기 때문에 즐겨 먹는 경우에 피부를 윤택하게 해주며, 인이나 칼륨 등이 풍부하게 함유되어 있고, 각종 미네랄이 풍부하게 함유되어 있어 어린이의 성장발육에 좋은 영향을 미치는 한편, 체내 흡수율이 높은 철분이 많이 들어 있기 때문에 철 결핍성 빈혈을 예방하는 역할을 하고, 메치오닌 성분이 다량으로 함유되어 있어 간장 보호와 피로회복에 좋은 것으로 알려진다.In addition, pork contains more B vitamins than other meats, and contains high-quality protein and various nutrients to make your skin smoother when you enjoy it, and it is rich in phosphorus and potassium. It is rich in minerals and has a good effect on the growth and development of children. It also contains iron, which has a high absorption rate in the body, which prevents iron deficiency anemia and contains a large amount of methionine. It is known to be good for protection and fatigue.

이와 같은 다양한 특장점에도 불구하고 돼지고기는 쇠고기에 비하여 질이 떨어지는 육류로 잘못 인식되고 있는 실정이며, 따라서 삼겹살이나 갈매기살 등 일부 부위를 제외하고는 음식으로 개발된 부위가 쇠고기에 비하여 상대적으로 매우 적은 실정이다.Despite these various features, pork is misunderstood as poor-quality meat compared to beef. Therefore, except for some parts such as pork belly and gull, the portion developed as food is relatively smaller than beef. to be.

한편, 삼겹살은 "비계와 살이 세겹으로 이루어진 것처럼 보이는 돼지고기"로 정의되는 것으로, 국내에서 많은 사람들이 즐겨 먹는 육류로 각광을 받고 있다.On the other hand, pork belly is defined as "pork, which seems to be composed of three layers of scaffolding and flesh", and has been spotlighted as meat that many people enjoy eating in Korea.

이와 같은 삼겹살은 주로 구이판위에 올려 놓은 상태에서 구이판을 가열하여 굽는 방식으로 조리되며, 적당하게 익힌 삼겹살을 된장 또는 기름장에 찍은 후 마늘이나 양파 또는 고추와 함께 상추 등의 야채에 싸서 먹는 것이 일반적이다.Such pork belly is mainly cooked by heating the baking plate while it is placed on the roasting plate, and it is common to take properly cooked pork belly in miso or oil sauce and wrap it with vegetables such as lettuce with garlic, onion or pepper. .

그러나, 이와 같은 종래 삼겹살은 냉동된 상태에서 적당한 크기로 썰거나 또는 적당한 크기로 썬 생삼겹살을 그대로 가열된 구이판위에 올려 놓고 구워 조리하기 때문에 돼지고기 특유의 누린내가 발생되고, 삼겹살에 포함된 지방성분에 의하여 느끼한 맛을 내기 때문에 많이 먹을 수 없다는 문제가 있다.However, such a conventional pork belly is cut into a suitable size in a frozen state, or cooked by roasting raw pork belly cut to a suitable size on a heated roasting plate as it is, resulting in a unique smell of pork, and a fat component contained in the pork belly. There is a problem that you can not eat a lot because of the taste.

또, 종래의 삼겹살은 구운 후 일정 시간이 경과되어 식으면 딱딱하게 굳어지기 때문에 먹기에 불편한 것은 물론, 제 맛을 느낄 수 없다는 문제가 있다.In addition, the conventional pork belly is hard to harden after a certain period of time after roasting, so it is inconvenient to eat, of course, there is a problem that can not feel the taste.

본 발명은 이와 같은 종래의 문제점을 해결하기 위한 것으로, 그 목적은 재래식 된장에 대하여 열여섯가지 종류의 인체에 유용한 한약재로부터 추출한 엑기스의 혼합물인 한방엑기스와 과일즙 및 양념성분을 일정 비율로 배합하여 제조된 연된장을 삼겹살에 도포하고 숙성시킴으로써 조리하여 먹을 때 돼지고기 특유의 누린내를 제거할 수 있도록 하고, 담백하고 구수하면서도 감미로운 맛을 낼 수 있도록 함과 동시에 식은 후에도 부드러운 고기맛을 느낄 수 있도록 한 연된장 삼겹살 및 그 제조방법을 제공하는 것이다.The present invention is to solve such a conventional problem, the purpose is to combine the traditional extract of the extract of sixteen kinds of herbs useful for the human body with herbal extract and fruit juice and seasoning ingredients in a certain ratio By applying and aging the soybean paste on the pork belly, it is possible to remove pork's peculiar smell when it is cooked and eaten, to give it a light, delicious and sweet taste and to feel the soft meat after cooling. To provide soft miso pork belly and a method of manufacturing the same.

상기의 목적을 달성하기 위하여, 본 발명에 따른 연된장 삼겹살은 재래식 된장 40∼45중량%에 대하여 16가지 종류의 한약재로부터 추출한 엑기스의 혼합물인한방엑기스 25∼30중량%, 사과즙 12∼15중량%, 배즙 12∼15중량%, 건(乾) 마늘가루 0.2∼0.4중량%, 건(乾) 생강가루 0.2∼0.4중량%, 후추가루 0.2∼0.4중량%, 땅콩가루 0.5∼0.8중량%, 감초가루 0.05∼0.08중량%, 건(乾) 인삼가루 0.05∼0.08중량%의 비율로 배합하여 혼합한 다음 밀폐용기에 넣어 0∼3℃의 온도로 유지되는 숙성실에서 24시간 이상 숙성시켜 제조한 연된장을 삼겹살의 표면에 고르게 도포한 후 진공포장하고 랩으로 밀폐하고, 0∼3℃의 온도로 유지되는 숙성실에서 24시간이상 숙성시킨 특징을 갖는다.In order to achieve the above object, 25 to 30% by weight of herbal extract, which is a mixture of extracts extracted from 16 kinds of herbal medicines, based on 40 to 45% by weight of traditional soybean paste, 12 to 15% by weight of apple juice , 12-15% of pear juice, 0.2-0.4% by weight of dried garlic powder, 0.2-0.4% by weight of dried ginger powder, 0.2-0.4% by weight of black pepper, 0.5-0.8% by weight of peanut powder, licorice powder Blended and mixed at a ratio of 0.05 to 0.08% by weight and dry ginseng powder at 0.05 to 0.08% by weight, and put it in a closed container and aged in a aging room maintained at a temperature of 0 to 3 ° C for at least 24 hours. After coating evenly on the surface of pork belly, it is vacuum-packed, sealed with a wrap, and aged for at least 24 hours in a aging chamber maintained at a temperature of 0 to 3 ° C.

본 발명에서 상기 한방엑기스는 삼지구엽초 엑기스 9∼11중량%, 황기 엑기스 8.5∼9.5중량%, 당귀 엑기스 8.5∼9.5중량%, 팔각 엑기스 4.0∼5.0중량%, 정향유 4.0∼4.5중량%, 대추 엑기스 9∼11중량%, 구기자 엑기스 5.0∼6.0중량%, 오미자 엑기스 5.0∼6.0중량%, 두충 엑기스 4.0∼5.0중량%, 녹각 엑기스 3.0∼4.0중량%, 건삼 엑기스 4.0∼5.0중량%, 건표고 엑기스 4.0∼5.0중량%, 은행 엑기스 5.5∼6.0중량%, 오가피열매 엑기스 5.0∼6.0중량%, 다시마 엑기스 6.5∼7.5중량%, 감초 엑기스 6.0∼7.0중량%가 혼합된 특징을 갖는다.In the present invention, the herbal extract is 9 to 11% by weight of trichophytic vinegar extract, 8.5 to 9.5% by weight of Astragalus extract, 8.5 to 9.5% by weight of Angelica extract, 4.0 to 5.0% by weight of octagonal extract, 4.0 to 4.5% by weight of clove oil, jujube extract 9 -11% by weight, wolfberry extract 5.0-6.0% by weight, schizandra extract 5.0-6.0% by weight, tofu extract 4.0-5.0% by weight, green tea extract 3.0-4.0% by weight, dry ginseng extract 4.0-5.0% by weight, dry shiitake extract 4.0- 5.0% by weight, 5.5% to 6.0% by weight of ginkgo extract, 5.0% to 6.0% by weight of organo fruit extract, 6.5% to 7.5% by weight of kelp extract, and 6.0% to 7.0% by weight licorice extract.

본 발명에 따른 연된장 삼겹살의 제조방법은 삼지구엽초, 황기, 당귀, 팔각, 정향, 대추, 구기자, 오미자, 두충, 녹각, 건삼, 건표고, 은행, 오가피열매, 다시마, 감초의 16가지 종류의 한약재를 달여 각 한약재의 엑기스를 추출하는 한약재 엑기스 추출단계와; 상기 한약재 엑기스 추출단계에서 얻어진 삼지구엽초 엑기스를 9∼11중량%, 황기 엑기스를 8.5∼9.5중량%, 당귀 엑기스를 8.5∼9.5중량%, 팔각 엑기스를 4.0∼5.0중량%, 정향유를 4.0∼4.5중량%, 대추 엑기스를 9∼11중량%, 구기자 엑기스를 5.0∼6.0중량%, 오미자 엑기스를 5.0∼6.0중량%, 두충 엑기스를 4.0∼5.0중량%, 녹각 엑기스를 3.0∼4.0중량%, 건삼 엑기스를 4.0∼5.0중량%, 건표고 엑기스를 4.0∼5.0중량%, 은행 엑기스를 5.5∼6.0중량%, 오가피열매 엑기스를 5.0∼6.0중량%, 다시마 엑기스를 6.5∼7.5중량%, 감초 엑기스를 6.0∼7.0중량%의 비율로 혼합하는 한방엑기스 준비단계와; 재래식 된장 40∼45중량%에 대하여 상기 한방엑기스 25∼30중량%, 사과즙 12∼15중량%, 배즙 12∼15중량%, 건(乾) 마늘가루 0.2∼0.4중량%, 건(乾) 생강가루 0.2∼0.4중량%, 후추가루 0.2∼0.4중량%, 땅콩가루 0.5∼0.8중량%, 감초가루 0.05∼0.08중량%, 건(乾) 인삼가루 0.05∼0.08중량%의 비율로 배합하여 믹서기에 넣고 10∼20분동안 갈아 혼합하는 단계와; 상기 재래식 된장과 한방엑기스, 사과즙과 배즙 및 양념성분의 혼합물을 밀폐용기에 담아 0∼3℃의 온도로 유지되는 숙성실에서 24시간 이상 숙성시키는 연된장 제조단계와; 숙성된 연된장을 삼겹살의 표면에 골고루 발라주는 연된장 도포단계와; 연된장이 도포된 삼겹살을 진공포장하고, 랩으로 감싸 밀폐시킨 상태에서 0∼3℃의 온도로 유지되는 숙성실에 넣고 24시간 이상 숙성시키는 삼겹살 숙성단계를 포함한다.According to the present invention, the method of preparing the soft miso pork belly is trichophyte leaf, Astragalus, Angelica, Octagonal, Clove, Jujube, Wolfberry, Schisandra chinensis, Tofu, Green persimmon, Dried ginseng, Dried shiitake, Ginkgo, Ogapi fruit, Kelp, Licorice Chinese medicine extract extracting step of extracting the extract of each herbal medicine by weighing the herbal medicine; 9 to 11% by weight of the trichophytic herb extract obtained in the herbal extract extraction step, 8.5 to 9.5% by weight of Astragalus extract, 8.5 to 9.5% by weight of Angelica extract, 4.0 to 5.0% by weight of octagonal extract, 4.0 to 4.5% by weight of clove oil. %, 9 to 11% by weight of jujube extract, 5.0 to 6.0% by weight of Goji extract, 5.0 to 6.0% by weight of Schisandra chinensis extract, 4.0 to 5.0% by weight of Tortilla extract, 3.0 to 4.0% by weight green tea extract, dry ginseng extract 4.0-5.0 wt%, dry shiitake extract 4.0-5.0 wt%, ginkgo extract 5.5-6.0 wt%, organo fruit extract 5.0-6.0 wt%, kelp extract 6.5-7.5 wt%, licorice extract 6.0-7.0 Herbal extract preparation step of mixing in the proportion of weight%; 25 to 30% by weight of the herbal extract, 12 to 15% by weight of apple juice, 12 to 15% by weight of pear juice, 0.2 to 0.4% by weight of dried garlic powder, and dried ginger powder, based on 40 to 45% by weight of conventional miso 0.2 to 0.4 wt%, black pepper powder 0.2 to 0.4 wt%, peanut powder 0.5 to 0.8 wt%, licorice powder 0.05 to 0.08 wt%, dry ginseng powder 0.05 to 0.08 wt% Grinding for 20 minutes; Soft soybean paste production step of aging for 24 hours or more in a aging room maintained at a temperature of 0 ~ 3 ℃ in a sealed container containing the mixture of the traditional miso and herbal extract, apple juice and pear juice; Applying a soft paste to the surface of pork belly; Pork belly coated with soft miso is vacuum-packed, wrapped in a wrap, and placed in a aging chamber maintained at a temperature of 0 to 3 ° C. in a sealed state.

이하, 본 발명의 바람직한 실시예를 보다 상세하게 설명한다.Hereinafter, preferred embodiments of the present invention will be described in more detail.

본 발명에 따른 연된장 삼겹살은 돼지고기 특유의 누리내를 없앨 수 있도록 하고, 먹을 때 느끼하지 않으며 담백하고 구수하며 감미로운 맛을 낼 수 있도록 구성된다.Yeon-myeon samgyeopsal according to the present invention is made to remove the peculiar nurinae of pork, and it is configured so that it does not feel when eaten and has a light, delicious and sweet taste.

또, 본 발명에 따른 연된장 삼겹살은 육질이 부드럽게 유지되도록 하고 풍미감을 향상시킬 수 있도록 구성된다.In addition, the soft miso pork belly according to the present invention is configured to keep the meat soft and improve the flavor.

이를 위하여, 본 발명에 따른 연된장 삼겹살은 본 발명자에 의하여 특별하게 개발·제조된 연된장을 삼겹살에 고르게 도포한 다음, 연된장이 도포된 삼겹살을 진공포장하고, 랩으로 감싸 밀폐시킨 다음 0∼3℃의 온도로 유지되는 숙성실에서 24시간 이상 숙성시켜 제조된다.To this end, the soft miso pork belly meat according to the present invention is evenly applied to the pork belly softly developed and manufactured by the present inventors, and then vacuum-packed the pork belly coated with soft bean paste, wrapped with a wrap and then closed with 0 to It is prepared by aging for at least 24 hours in a aging chamber maintained at a temperature of 3 ℃.

상기 삼겹살에 도포되는 연된장은 재래식 된장 40∼45중량%에 대하여 16가지 종류의 한약재로부터 추출한 엑기스의 혼합물인 한방엑기스가 25∼30중량%의 비율로 혼합된다.The soft soybean paste applied to the pork belly is a mixture of herbal extracts, which are a mixture of extracts from 16 kinds of herbal medicines, based on conventional soybean paste 40 to 45% by weight in a proportion of 25 to 30% by weight.

또, 여기에 육질을 한층 부드럽게 하기 위하여 사과즙과 배즙이 각각 12∼15중량%의 비율로 혼합되고, 양념성분으로서 건(乾) 마늘가루가 0.2∼0.4중량%, 건(乾) 생강가루가 0.2∼0.4중량%, 후추가루가 0.2∼0.4중량%, 땅콩가루가 0.5∼0.8중량%, 감초가루가 0.05∼0.08중량%, 건(乾) 인삼가루가 0.05∼0.08중량%의 비율로 첨가된다.In addition, in order to make meat more smooth, apple juice and pear juice are mixed at a ratio of 12 to 15% by weight, respectively, and 0.2 to 0.4% by weight of dried garlic powder and 0.2% of ginger powder as seasoning ingredients. -0.4 weight%, black pepper powder 0.2-0.4 weight%, peanut powder 0.5-0.8 weight%, licorice powder 0.05-0.08 weight%, dry ginseng powder 0.05-0.08 weight%.

이와 같이 재래식 된장에 대하여 한방엑기스, 사과즙과 배즙 및 상기 각종 양념성분을 정해진 비율로 배합하여 믹서기에 넣어 10∼20분동안 갈아 혼합하고, 이를 밀폐용기에 넣어 0∼3℃의 온도로 유지되는 숙성실에서 24시간 이상 숙성시키면 연된장이 제조된다.The traditional soybean paste extract, apple juice and pear juice, and the various seasoning ingredients are blended in a blender for 10 to 20 minutes, mixed and mixed in a sealed container and kept at a temperature of 0 to 3 ° C. Aged more than 24 hours to produce soft miso.

이와 같은 방식에 의하여 제조된 연된장을 붓으로 삼겹살의 표면에 고르게 도포한 후 진공포장하고 랩으로 밀폐하고 0∼3℃의 온도로 유지되는 숙성실에서 24시간이상 숙성시키면 본 발명에 따른 연된장 삼겹살이 만들어지는 것이다.After applying softly evenly coated soft soybean paste on the surface of pork belly with a brush, it is vacuum-packed, sealed with a wrap, and aged in a aging room maintained at a temperature of 0 to 3 ° C. for more than 24 hours. This is what is made.

한편, 본 발명에 따른 연된장 삼겹살의 제조에 사용되는 한방엑기스에는 삼지구엽초, 황기, 당귀, 팔각, 정향, 대추, 구기자, 오미자, 두충, 녹각, 건삼, 건표고, 은행, 오가피열매, 다시마, 감초 등 16가지 종류의 한약재가 엑기스 형태로 추출된 후 소정의 비율로 첨가· 혼합된다.On the other hand, herbal extracts used in the production of soft soybean paste in accordance with the present invention, trichophyllum, Astragalus, Angelica, octagon, clove, jujube, wolfberry, Schisandra chinensis, sesame, green shell, dried ginseng, dried shiitake, ginkgo, bergamot fruit, kelp, Sixteen kinds of herbal medicines, such as licorice, are extracted in extract form, and then added and mixed at a predetermined ratio.

상기 한방엑기스를 구성하는 성분중 삼지구엽초는 한방에서 식물체 전체가 음양곽(陰羊)藿)이라는 약재로 사용되는 것으로서, 최음(催淫), 강장(强壯), 강정(强精), 거풍(拒風)효과가 있는 것으로 알려지며, 본 발명의 연된장 삼겹살 제조를 위한 한방엑기스에는 9∼11중량%의 비율로 첨가된다.Among the constituents of the herbal extracts, the trichophyte herb is used as a herb that is the whole plant in Eumyanggwa (陰 羊), aphrodisiac (催 淫), tonic (강), Gangjeong (强 精), Geopung (拒 風) It is known to have an effect, it is added to the herbal extract for the production of soft soybean paste pork belly of the present invention in a ratio of 9 to 11% by weight.

또, 황기는 한방에서 식은 땀을 흘리는 증상의 치료 또는 완화에 효과적인 것으로 알려지며, 본 발명의 연된장 삼겹살 제조를 위한 한방엑기스에는 8.5∼9.5중량%의 비율로 첨가된다.In addition, Astragalus is known to be effective in the treatment or alleviation of the symptoms of sweating cold in oriental medicine, and is added to the herbal extract for the production of soft soybean paste in the present invention in a ratio of 8.5 to 9.5% by weight.

당귀는 한방에서 어혈을 풀어주고, 피를 맑게 해주며, 저혈압, 협심증, 중풍 등에 효과가 있는 것으로 알려지며, 본 발명의 연된장 삼겹살 제조를 위한 한방엑기스에는 8.5∼9.5중량%의 비율로 첨가된다.Angelica is known to be effective in releasing the blood from the oriental medicine, clearing blood, and effective in hypotension, angina pectoris, stroke, etc., and is added in the ratio of 8.5 to 9.5% by weight to the herbal extract for the production of Yeonjang samgyeopsal of the present invention. .

팔각은 오향이라고도 불리우며, 향신료로서 요리시 발생되는 특유의 냄새를 제거시키는 효과가 있는 것으로서, 본 발명의 연된장 삼겹살 제조를 위한 한방엑기스에는 4.0∼5.0중량%의 비율로 첨가된다.Octagonal is also called five-scented, and as an spice has the effect of removing the peculiar odor generated during cooking, is added to the herbal extract for the production of soft soybean paste of the present invention in the ratio of 4.0 to 5.0% by weight.

정향은 향과 분말을 사용하지만 물이나 증기로 빼낸 정향유로 활용되며, 식품, 약품, 방부제 등으로 쓰거나 발작증을 비롯하여 치과에서 진통제 등으로 사용되는 것으로서, 본 발명의 연된장 삼겹살 제조를 위한 한방엑기스에는 4.0∼4.5중량%의 비율로 첨가된다.Clove is used as a clove oil extracted from water or steam, but used as food, medicine, preservatives, or as a painkiller in dentistry, including seizures, the herbal extract for the production of soft miso pork belly of the present invention It is added in the ratio of 4.0-4.5 weight%.

대추는 한방에서 이뇨, 강장, 완화제로 쓰이는 것으로, 본 발명의 연된장 삼겹살 제조를 위한 한방엑기스에는 9∼11중량%의 비율로 첨가된다.Jujube is to be used as a diuretic, tonic, emollient in herbal medicine, and is added to the herbal extract for the production of soft soybean paste in the present invention in a ratio of 9 to 11% by weight.

구기자는 한방에서 강장, 보양의 효과가 있고, 시력감퇴, 신경쇠약 증상의 진정이나 완화에 효과가 있으며, 간장을 강화시켜주는 작용을 하는 것으로 알려지며, 본 발명의 연된장 삼겹살 제조를 위한 한방엑기스에는 5.0∼6.0중량%의 비율로 첨가된다.Goji berries are effective in tonic and rehabilitation in herbal medicine, and are effective in calming or alleviating the symptoms of decreased vision and nervous breakdown, and are known to act to strengthen the liver, herbal extract for the production of soft soybean paste in the present invention It is added in the ratio of 5.0 to 6.0 weight%.

오미자는 한방에서 자양, 강장에 효과적이고, 기침과 천식 억제 효과가 잇으며, 피로회복에 좋은 것으로 알려지며, 본 발명의 연된장 삼겹살 제조를 위한 한방엑기스에는 5.0∼6.0중량%의 비율로 첨가된다.Schisandra chinensis is effective for nourishing and tonic in oriental medicine, has a cough and asthma suppression effect, and is known to be good for fatigue recovery, and is added in a ratio of 5.0 to 6.0% by weight to the herbal extract for producing soft soybean paste of the present invention. .

두충은 한방에서 기력 및 정력증강, 혈압강하, 이뇨효과가 있는 것으로 알려지며, 본 발명의 연된장 삼겹살 제조를 위한 한방엑기스에는 4.0∼5.0중량%의 비율로 첨가된다.Tofu is known to have energy and stamina enhancement, blood pressure lowering, and diuretic effect in oriental medicine, and is added in a ratio of 4.0 to 5.0% by weight to the herbal extract for the production of soft paste of pork paste of the present invention.

녹각은 한방에서 혈액순환을 촉진시키고 어혈을 없애주며, 신장기능과 간기능을 도와주는 한편, 다량의 칼슘이 함유되어 뼈를 튼튼하게 해주는 것으로 알려지며, 본 발명의 연된장 삼겹살 제조를 위한 한방엑기스에는 3.0∼4.0중량%의 비율로 첨가된다.Nocturnal is known to promote blood circulation and eliminate blood clots in the Chinese medicine, help kidney function and liver function, and also contain a large amount of calcium to strengthen bones. It is added in the ratio of 3.0 to 4.0 weight%.

건삼은 한방에서 원기부족, 식욕부진 및 빈혈의 예방에 효과적인 것으로 알려지며, 본 발명의 연된장 삼겹살 제조를 위한 한방엑기스에는 4.0∼5.0중량%의 비율로 첨가된다.Dried ginseng is known to be effective in the prevention of lack of vigor, anorexia and anemia in herbal medicine, and is added in a ratio of 4.0 to 5.0% by weight to the herbal extract for the production of soft soybean paste.

건표고는 조혈작용과 혈액의 대사를 돕는 엘라타데닌 등의 성분이 풍부하게함유되어 있는 것으로, 한방에서 고혈압, 동맥경화, 심장병의 예방과 치료에 효과적인 것으로 알려지며, 본 발명의 연된장 삼겹살 제조를 위한 한방엑기스에는 4.0∼5.0중량%의 비율로 첨가된다.Dried shiitake is rich in ingredients such as elatadenin to help hematopoiesis and blood metabolism, and is known to be effective in the prevention and treatment of hypertension, arteriosclerosis, and heart disease in Chinese medicine. Herbal extract for is added at a ratio of 4.0 to 5.0% by weight.

은행은 한방에서 백과(白果)라 하여 진해, 거담 등의 효능이 있어 해수, 천식, 유정(遺精), 소변의 백탁, 잦은 소변 등에 처방하고 있으며, 자양제로도 복용되는 것으로, 본 발명의 연된장 삼겹살 제조를 위한 한방엑기스에는 5.5∼6.0중량%의 비율로 첨가된다.Ginkgo is called Encyclopaedia (白果) in the efficacy of Jinhae, expectoration, such as seawater, asthma, oil well (遺精), urine whitening, frequent urine, etc., is also taken as a nourishing agent, the soft paste of the present invention Herbal extract for pork belly is added at a ratio of 5.5 to 6.0% by weight.

오가피열매는 당뇨병, 관절염, 신경통, 동맥경화증, 저혈압의 치료 및 예방에 효과적인 것으로, 본 발명의 연된장 삼겹살 제조를 위한 한방엑기스에는 5.0∼6.0중량%의 비율로 첨가된다.Ogachi fruit is effective in the treatment and prevention of diabetes mellitus, arthritis, neuralgia, arteriosclerosis, hypotension, is added to the herbal extract for the production of soft soybean paste of the present invention in a ratio of 5.0 to 6.0% by weight.

다시마는 라미닌이라는 아미노산이 함유되어 있어 혈압을 낮춰주는데 효과가 있는 것으로, 본 발명의 연된장 삼겹살 제조를 위한 한방엑기스에는 6.5∼7.5중량%의 비율로 첨가된다.Kelp is an amino acid called laminin is effective to lower blood pressure, herbal extract for the production of soft soybean paste of the present invention is added in a ratio of 6.5 to 7.5% by weight.

감초는 특유의 단맛이 있어 한방에서의 각종 처방에 첨가되는 것으로, 본 발명의 연된장 삼겹살 제조를 위한 한방엑기스에는 6.0∼7.0중량%의 비율로 첨가된다.Licorice has a unique sweetness and is added to various prescriptions in herbal medicine. The licorice extract is added in a ratio of 6.0 to 7.0% by weight to the herbal extract for producing soft soybean paste.

한편, 본 발명에 따른 연된장 삼겹살의 제조방법은 16가지 종류의 한약재로부터 엑기스를 추출하는 한약재 엑기스 추출단계와, 한방엑기스 준비단계와, 재래식 된장에 한방엑기스와 과즙 및 양념성분을 첨가하여 혼합하는 혼합단계와; 연된장 제조단계와, 연된장 도포단계와; 삼겹살 숙성단계로 이루어진다.On the other hand, the manufacturing method of soft soybean paste pork belly according to the present invention is to extract the extract from the 16 kinds of Chinese herbal medicine extract step, the herbal extract preparation step, and to add the traditional Korean soybean extract and juice and seasoning ingredients Mixing step; A soft bean paste manufacturing step, and a soft bean paste application step; Pork belly is matured.

상기 한약재 엑기스 추출단계에서는 깨끗하게 세척된 삼지구엽초, 황기, 당귀, 팔각, 정향, 대추, 구기자, 오미자, 두충, 녹각, 건삼, 건표고, 은행, 오가피열매, 다시마, 감초의 16가지 종류의 한약재를 각각 소정 양의 물에 넣어 달이는 통상적인 방식으로 각 한약재의 엑기스를 추출한다.The herb extract extraction step cleans 16 kinds of herbal medicines of trichophyte herb, Astragalus, Angelica, Octagonal, Clove, Jujube, Wolfberry, Schisandra chinensis, Tofu, Green persimmon, Dried ginseng, Dried shiitake, Ginkgo, Ogapi fruit, Kelp, Licorice The extract of each herbal medicine is extracted in a conventional manner, each of which is put in a predetermined amount of water.

상기 한방엑기스 준비단계에서는 각각의 한약재를 달여 추출한 엑기스를 정해진 비율로 첨가 혼합한다.In the herbal extract preparation step, each of the extracts extracted by weighing the herbal medicines are added and mixed at a predetermined ratio.

이 과정에서 삼지구엽초 엑기스는 9∼11중량%, 황기 엑기스는 8.5∼9.5중량%, 당귀 엑기스는 8.5∼9.5중량%, 팔각 엑기스는 4.0∼5.0중량%, 정향유는 4.0∼4.5중량%, 대추 엑기스는 9∼11중량%의 비율로 첨가한다.In this process, Trichophytium leaf extract is 9-11 wt%, Astragalus extract is 8.5-9.5 wt%, Angelica extract is 8.5-9.5 wt%, Octagonal extract is 4.0-5.0 wt%, Clove oil is 4.0-4.5 wt%, Jujube extract Is added in the ratio of 9-11 weight%.

또, 구기자 엑기스는 5.0∼6.0중량%, 오미자 엑기스는 5.0∼6.0중량%, 두충 엑기스는 4.0∼5.0중량%, 녹각 엑기스는 3.0∼4.0중량%, 건삼 엑기스는 4.0∼5.0중량%, 건표고 엑기스는 4.0∼5.0중량%의 비율로 첨가하고, 은행 엑기스는 5.5∼6.0중량%, 오가피열매 엑기스는 5.0∼6.0중량%, 다시마 엑기스는 6.5∼7.5중량%, 감초 엑기스는 6.0∼7.0중량%의 비율로 첨가하여 혼합한다.Also, Gojija extract is 5.0-6.0 wt%, Schisandra extract is 5.0-6.0 wt%, soybean extract is 4.0-5.0 wt%, green tea extract is 3.0-4.0 wt%, dry ginseng extract is 4.0-5.0 wt%, dry shiitake extract Is added at a ratio of 4.0 to 5.0% by weight, the ratio of 5.5 to 6.0% by weight of ginkgo extract, 5.0 to 6.0% by weight of organo fruit extract, 6.5 to 7.5% by weight of kelp extract, and 6.0 to 7.0% by weight of licorice extract. Add and mix.

상기 혼합단계에서는 재래식 된장 40∼45중량%에 대하여 위에서 준비한 한방엑기스가 25∼30중량%의 비율로 첨가되고, 육질을 부드럽게 하기 위한 과즙으로서 사과즙과 배즙이 각각 12∼15중량%의 비율로 첨가된다.In the mixing step, the herbal extract prepared above is added at a ratio of 25-30% by weight to 40-45% by weight of conventional soybean paste, and apple juice and pear juice are added at a ratio of 12-15% by weight, respectively, as a juice for softening the meat. do.

또, 양념성분으로서 건(乾) 마늘가루가 0.2∼0.4중량%, 건(乾) 생강가루가 0.2∼0.4중량%, 후추가루가 0.2∼0.4중량%의 비율로 첨가되며, 땅콩가루가 0.5∼0.8중량%, 감초가루가 0.05∼0.08중량%, 건(乾) 인삼가루가 0.05∼0.08중량%의 비율로 첨가되어 배합된다.As seasoning ingredients, dried garlic powder is added at a ratio of 0.2 to 0.4% by weight, dried ginger powder at 0.2 to 0.4% by weight, and black pepper powder at 0.2 to 0.4% by weight. 0.8% by weight, licorice powder is added in an amount of 0.05-0.08% by weight, and dry ginseng powder in an amount of 0.05-0.08% by weight.

이와 같이 배합된 재래식 된장, 한방엑기스, 과즙, 양념성분을 믹서기에 넣고 10∼20분동안 갈아 혼합시킨다.Put the conventional doenjang, herbal extracts, juice, seasoning ingredients blended in this way into a blender and grind for 10 to 20 minutes.

상기 연된장 제조단계에서는 상기 재래식 된장과 한방엑기스, 사과즙과 배즙 및 양념성분의 혼합물을 밀폐용기에 담에 0∼3℃의 온도로 유지되는 숙성실에서 24시간 이상 숙성시키며, 연된장 도포단계에서는 숙성된 연된장을 붓으로 삼겹살의 표면에 골고루 발라준다.In the soft bean paste manufacturing step, the mixture of the conventional doenjang and herbal extracts, apple juice and pear juice and seasoning ingredients are put into a closed container in a aging chamber maintained at a temperature of 0 to 3 ° C. for at least 24 hours, and aged in the soft bean paste application step. Apply the soft paste on the surface of pork belly with a brush.

상기 삼겹살 숙성단계에서는 연된장이 도포된 삼겹살을 진공포장하고, 랩으로 감싸 밀폐시킨 상태에서 0∼3℃의 온도로 유지되는 숙성실에 넣고 24시간 이상 숙성시키는 것이다.In the pork belly aging step, the pork belly coated with soft paste is vacuum-packed, put into a aging chamber maintained at a temperature of 0 to 3 ° C. in a sealed state and aged for 24 hours.

이와 같은 본 발명에 따른 연된장 삼겹살은 된장성분과 한방성분으로부터 발생되는 향에 의하여 돼지고기 특유의 누린내가 제거되고, 고기맛이 느끼하지 않으면서 담백·구수하고 풍미감이 매우 양호해진다.Such soft soybean paste pork belly according to the present invention is removed by the smell generated from the miso component and herbal ingredients, and the unique smell of pork is removed, and the taste and taste are very light without the taste of meat.

실시예Example

삼지구엽초 엑기스 50cc, 황기엑기스 45.5cc, 당귀엑기스 44.5cc, 팔각엑기스 23cc, 정향유 21cc, 대추엑기스 50cc, 구기자엑기스 29cc, 오미자엑기스 29cc, 두충엑기스 23cc, 녹각엑기스 17.5cc, 건삼엑기스 23cc, 건표고엑기스 23cc, 은행엑기스 29cc, 오가피열매 엑기스 27cc, 다시마엑기스 34.5cc, 감초엑기스 31cc를 혼합하여 500cc의 한방엑기스를 준비하였다.Samji-gu leaf vinegar extract 50cc, Astragalus extract 45.5cc, Angelica extract 44.5cc, Octagonal extract 23cc, Clove oil 21cc, Jujube extract 50cc, Gugija extract 29cc, Omija extract 29cc, Dougong extract 23cc, Nocturnal extract 1cccc, Dried ginseng extract 23cc 23cc, 29cc of ginkgo extract, 27cc of organo fruit extract, 34.5cc of kelp extract, 31cc of licorice extract were prepared, and 500cc of herbal extract was prepared.

재래식 된장 750g에 상기 한방엑기스 500cc와, 미리 준비한 사과즙 250cc,배즙 250cc를 넣은 다음 양념성분으로서, 건마늘가루 1큰술(5g), 건생강가루 1큰술(5g), 후추가루 1큰술(5g), 땅콩가루 2큰술(10g)과 감초가루 티1술(1g), 건인삼가루 티1술(1g)을 첨가하여 믹서기에 넣고 10분간 갈아 균일하게 혼합되도록 하였다.750g of traditional soybean paste, 500cc of the above-mentioned herbal extract, 250cc of pre-prepared apple juice, 250cc of pear juice and then seasoning ingredients, 1 tablespoon of dried garlic powder (5g), 1 tablespoon of dried ginger powder (5g), 1 tablespoon of black pepper (5g), 2 tablespoons (10 g) peanut powder, 1 teaspoon licorice powder (1 g), and 1 teaspoon tea (1 g) dried ginseng powder were added to the blender and ground for 10 minutes to mix uniformly.

이와 같이 혼합된 재료를 밀폐용기에 담아 1℃의 온도로 유지되는 숙성실에 넣고, 48시간 숙성시켜 연된장을 제조하였다.The mixed materials were put in a sealed container and placed in a aging chamber maintained at a temperature of 1 ° C., and aged for 48 hours to prepare soft paste.

숙성이 완료된 연된장을 꺼내어 미리 준비한 삼겹살에 붓으로 골고루 도포하고, 진공포장한 후 이를 다시 랩으로 감싸 밀폐시킨 상태에서 1℃의 온도로 유지되는 숙성실에 넣어 다시 48시간 동안 숙성시켜 본 발명에 따른 연된장 삼겹살을 제조하였다.Take out the matured soft soybean paste and apply it evenly with a brush to previously prepared pork belly, wrap it in a vacuum and put it into a aging room maintained at a temperature of 1 ° C. in a sealed state again and then aged for 48 hours. The soft miso pork belly was prepared.

제조된 연된장 삼겹살을 참숯불에 의해 은은하게 가열된 맥반석 구이판위에 올려 놓고, 삼겹살의 색깔이 노릇노릇하게 될 때까지 구은 후 위에서 제조한 연된장에 찍어 먹어 보았다.The prepared yeonjang pork belly was placed on a grilled plate of elvan, which was softly heated by charcoal fire, and baked until the color of pork belly was browned.

그 결과, 종래의 삼겹살과는 달리 본 발명에 따른 연된장 삼겹살은 돼지고기 특유의 누린내가 나지 않았으며, 느끼하지 않고 담백하면서도 구수한 맛을 내었다.As a result, unlike the conventional pork belly, the soft miso pork belly according to the present invention did not have the unique smell of pork, and did not feel light but gave a light taste.

또, 익힌 후 20분 정도가 경과되어도 고기가 딱딱하게 굳지 않고 부드러운 상태를 유지하여 먹기에 부드러웠으며, 제맛을 느낄 수 있었다.In addition, even after 20 minutes of cooking, the meat did not harden and was kept soft, so it was soft to eat and could be tasted.

본 발명을 적용하면, 된장의 구수한 향과 각종 한약성분이 어우러져 돼지고기 특유의 누린내가 없어지고, 느끼하지 않으며 담백하고 구수하며 감미로운 맛을 느낄 수 있다.When the present invention is applied, the delicious aroma of miso and various herbal ingredients are combined to eliminate the unique smell of pork, and it is easy to feel and tastes light and sweet.

또한, 된장 성분과 한약재의 성분 및 과즙의 작용에 의하여 육질이 한층 부드러워지기 때문에 종래의 삼겹살과는 달리 구운 후 식은 다음에도 고기가 굳지 않고 부드러운 상태가 유지되어 먹기가 좋고 제맛을 느낄 수 있게 된다.In addition, since the meat is further softened by the action of the ingredients and juice of soybean paste ingredients and herbs, unlike conventional pork belly, the meat is not hardened and remains soft after roasting, so it is easy to eat and taste.

또, 본 발명에 따른 연된장 삼겹살은 섭취시 인체내의 호흡기내로 유입된 미세 먼지와 중금속 성분들을 체외로 배출시키며, 인체에 유용한 여러 종류의 한약재 엑기스가 함유되어 있기 때문에 사철 보양식으로도 유용하다는 효과가 있다.In addition, the soft soybean paste pork belly according to the present invention discharges the fine dust and heavy metal components introduced into the respiratory organs in the human body when ingested into the body, and because it contains various kinds of herbal medicine extracts useful for the human body, it is also useful as a sandal supplement. have.

Claims (3)

재래식 된장 40∼45중량%에 대하여 16가지 종류의 한약재로부터 추출한 엑기스의 혼합물인 한방엑기스 25∼30중량%, 사과즙 12∼15중량%, 배즙 12∼15중량%, 건(乾) 마늘가루 0.2∼0.4중량%, 건(乾) 생강가루 0.2∼0.4중량%, 후추가루 0.2∼0.4중량%, 땅콩가루 0.5∼0.8중량%, 감초가루 0.05∼0.08중량%, 건(乾) 인삼가루 0.05∼0.08중량%의 비율로 배합하여 혼합한 다음 밀폐용기에 넣어 0∼3℃의 온도로 유지되는 숙성실에서 24시간 이상 숙성시켜 제조한 연된장을 삼겹살의 표면에 고르게 도포한 후 진공포장하고 랩으로 감싸 밀폐하고 이를 0∼3℃의 온도로 유지되는 숙성실에서 24시간이상 숙성시킨 것을 특징으로 하는 연된장 삼겹살.25 to 30% by weight of herbal extract, 12 to 15% by weight of apple juice, 12 to 15% by weight of pear juice, 0.2 to dry garlic powder, based on 40 to 45% by weight of conventional soybean paste 0.4% by weight, dried ginger powder 0.2-0.4% by weight, pepper powder 0.2-0.4% by weight, peanut powder 0.5-0.8% by weight, licorice powder 0.05-0.08% by weight, dried ginseng powder 0.05-0.08% Mix and mix in the ratio of%, and put it in an airtight container and mature it for more than 24 hours in a aging room maintained at a temperature of 0 ~ 3 ℃, apply it evenly to the surface of pork belly, vacuum-pack it, and wrap it with a wrap. The soft miso pork belly, characterized in that aged for 24 hours or more in a aging room maintained at a temperature of 0 ~ 3 ℃. 제1항에 있어서,The method of claim 1, 상기 한방엑기스는 삼지구엽초 엑기스 9∼11중량%, 황기 엑기스 8.5∼9.5중량%, 당귀 엑기스 8.5∼9.5중량%, 팔각 엑기스 4.0∼5.0중량%, 정향유 4.0∼4.5중량%, 대추 엑기스 9∼11중량%, 구기자 엑기스 5.0∼6.0중량%, 오미자 엑기스 5.0∼6.0중량%, 두충 엑기스 4.0∼5.0중량%, 녹각 엑기스 3.0∼4.0중량%, 건삼 엑기스 4.0∼5.0중량%, 건표고 엑기스 4.0∼5.0중량%, 은행 엑기스 5.5∼6.0중량%, 오가피열매 엑기스 5.0∼6.0중량%, 다시마 엑기스 6.5∼7.5중량%, 감초 엑기스 6.0∼7.0중량%의 비율로 혼합된 것을 특징으로 하는 연된장 삼겹살.The herbal extract is 9 to 11% by weight trigeminal leaf vinegar extract, 8.5 to 9.5% by weight Astragalus extract, 8.5 to 9.5% by weight Angelica extract, 4.0 to 5.0% by weight octagonal extract, 4.0 to 4.5% by weight clove oil, 9 to 11 weight of jujube extract %, Goji berry extract 5.0-6.0 wt%, Schisandra extract 5.0-6.0 wt%, Tofu extract 4.0-5.0 wt%, Green rust extract 3.0-4.0 wt%, Dried ginseng extract 4.0-5.0 wt%, Dry shiitake extract 4.0-5.0 wt% , Ginseng extract 5.5 ~ 6.0% by weight, organo fruit extract 5.0 ~ 6.0% by weight, kelp extract 6.5 ~ 7.5% by weight, licorice extract 6.0-7.0% by weight of the soft miso pork belly characterized in that the mixture. 삼지구엽초, 황기, 당귀, 팔각, 정향, 대추, 구기자, 오미자, 두충, 녹각, 건삼, 건표고, 은행, 오가피열매, 다시마, 감초의 16가지 종류의 한약재를 달여 각 한약재의 엑기스를 추출하는 한약재 엑기스 추출단계와;Chinese herbal medicine that extracts extract of each herbal medicine by weighing 16 kinds of Chinese herbal medicines such as Trichophytium, Astragalus, Angelica, Octagonal, Clove, Jujube, Gojija, Schisandra chinensis, Tobacco, Green persimmon, Dried ginseng, Dried shiitake, Ginkgo, Ogapi fruit, Kelp, Licorice Extract extraction step; 상기 한약재 엑기스 추출단계에서 얻어진 삼지구엽초 엑기스를 9∼11중량%, 황기 엑기스를 8.5∼9.5중량%, 당귀 엑기스를 8.5∼9.5중량%, 팔각 엑기스를 4.0∼5.0중량%, 정향유를 4.0∼4.5중량%, 대추 엑기스를 9∼11중량%, 구기자 엑기스를 5.0∼6.0중량%, 오미자 엑기스를 5.0∼6.0중량%, 두충 엑기스를 4.0∼5.0중량%, 녹각 엑기스를 3.0∼4.0중량%, 건삼 엑기스를 4.0∼5.0중량%, 건표고 엑기스를 4.0∼5.0중량%, 은행 엑기스를 5.5∼6.0중량%, 오가피열매 엑기스를 5.0∼6.0중량%, 다시마 엑기스를 6.5∼7.5중량%, 감초 엑기스를 6.0∼7.0중량%의 비율로 혼합하는 한방엑기스 준비단계와;9 to 11% by weight of the trichophytic herb extract obtained in the herbal extract extraction step, 8.5 to 9.5% by weight of Astragalus extract, 8.5 to 9.5% by weight of Angelica extract, 4.0 to 5.0% by weight of octagonal extract, 4.0 to 4.5% by weight of clove oil. %, 9 to 11% by weight of jujube extract, 5.0 to 6.0% by weight of Goji extract, 5.0 to 6.0% by weight of Schisandra chinensis extract, 4.0 to 5.0% by weight of Tortilla extract, 3.0 to 4.0% by weight green tea extract, dry ginseng extract 4.0-5.0 wt%, dry shiitake extract 4.0-5.0 wt%, ginkgo extract 5.5-6.0 wt%, organo fruit extract 5.0-6.0 wt%, kelp extract 6.5-7.5 wt%, licorice extract 6.0-7.0 Herbal extract preparation step of mixing in the proportion of weight%; 재래식 된장 40∼45중량%에 대하여 상기 한방엑기스 25∼30중량%, 사과즙 12∼15중량%, 배즙 12∼15중량%, 건(乾) 마늘가루 0.2∼0.4중량%, 건(乾) 생강가루 0.2∼0.4중량%, 후추가루 0.2∼0.4중량%, 땅콩가루 0.5∼0.8중량%, 감초가루 0.05∼0.08중량%, 건(乾) 인삼가루 0.05∼0.08중량%의 비율로 배합하여 믹서기에 넣고 10∼20분동안 갈아 혼합하는 단계와;25 to 30% by weight of the herbal extract, 12 to 15% by weight of apple juice, 12 to 15% by weight of pear juice, 0.2 to 0.4% by weight of dried garlic powder, and dried ginger powder, based on 40 to 45% by weight of conventional miso 0.2 to 0.4 wt%, black pepper powder 0.2 to 0.4 wt%, peanut powder 0.5 to 0.8 wt%, licorice powder 0.05 to 0.08 wt%, dry ginseng powder 0.05 to 0.08 wt% Grinding for 20 minutes; 상기 재래식 된장과 한방엑기스, 사과즙과 배즙 및 양념성분의 혼합물을 밀폐용기에 담에 0∼3℃의 온도로 유지되는 숙성실에서 24시간 이상 숙성시키는 연된장 제조단계와;A soft bean paste manufacturing step of aging the mixture of the conventional doenjang and herbal extracts, apple juice and pear juice and seasoning ingredients in a sealed container at a temperature of 0 to 3 ° C. for at least 24 hours; 숙성된 연된장을 삼겹살의 표면에 골고루 발라주는 연된장 도포단계와;Applying a soft paste to the surface of pork belly; 연된장이 도포된 삼겹살을 진공포장하고, 랩으로 감싸 밀폐시킨 상태에서 0∼3℃의 온도로 유지되는 숙성실에서 24시간 이상 숙성시키는 삼겹살 숙성단계를 포함하는 것을 특징으로 하는 연된장 삼겹살 제조방법.The method of manufacturing a tenderloin pork belly, characterized in that it comprises a pork belly aging step of aging for 24 hours or more in a aging chamber maintained at a temperature of 0 ~ 3 ℃ in a vacuum wrapped, and wrapped in a wrap and wrapped with soft miso.
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Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101068724B1 (en) * 2008-02-03 2011-09-28 광준 자오 A seasoning for cooking and a producing method thereof
KR101149705B1 (en) 2010-02-10 2012-05-23 김성중 Maturing method of a fatback by a sea tangle and a fatback there of
KR101234766B1 (en) * 2011-01-19 2013-02-19 남양주시 manufacturing method of steamed pork
KR20170023598A (en) 2015-08-24 2017-03-06 임상섭 Manufacturing Method For Oriental-Medical Ripening Meat
KR101812405B1 (en) * 2016-02-26 2018-01-25 윤희정 semi-manufactured refrigeration food and manufacture method
KR20190109867A (en) * 2018-03-19 2019-09-27 권성헌 Meat Precocious Method Using Sea Tangle and Green Onion

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101068724B1 (en) * 2008-02-03 2011-09-28 광준 자오 A seasoning for cooking and a producing method thereof
KR101149705B1 (en) 2010-02-10 2012-05-23 김성중 Maturing method of a fatback by a sea tangle and a fatback there of
KR101234766B1 (en) * 2011-01-19 2013-02-19 남양주시 manufacturing method of steamed pork
KR20170023598A (en) 2015-08-24 2017-03-06 임상섭 Manufacturing Method For Oriental-Medical Ripening Meat
KR101812405B1 (en) * 2016-02-26 2018-01-25 윤희정 semi-manufactured refrigeration food and manufacture method
KR20190109867A (en) * 2018-03-19 2019-09-27 권성헌 Meat Precocious Method Using Sea Tangle and Green Onion
KR102372266B1 (en) 2018-03-19 2022-03-07 권성헌 Meat Precocious Method Using Sea Tangle and Green Onion

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