KR100493889B1 - Process for preparation Gelatin using a salad dressing and method of thereof - Google Patents
Process for preparation Gelatin using a salad dressing and method of thereof Download PDFInfo
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- KR100493889B1 KR100493889B1 KR10-2002-0032662A KR20020032662A KR100493889B1 KR 100493889 B1 KR100493889 B1 KR 100493889B1 KR 20020032662 A KR20020032662 A KR 20020032662A KR 100493889 B1 KR100493889 B1 KR 100493889B1
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- 108010010803 Gelatin Proteins 0.000 title claims abstract description 113
- 239000008273 gelatin Substances 0.000 title claims abstract description 113
- 229920000159 gelatin Polymers 0.000 title claims abstract description 113
- 235000019322 gelatine Nutrition 0.000 title claims abstract description 113
- 235000011852 gelatine desserts Nutrition 0.000 title claims abstract description 113
- 235000014438 salad dressings Nutrition 0.000 title claims abstract description 18
- 238000002360 preparation method Methods 0.000 title claims description 12
- 238000000034 method Methods 0.000 title abstract description 5
- 229920001817 Agar Polymers 0.000 claims abstract description 60
- 239000008272 agar Substances 0.000 claims abstract description 60
- 235000015071 dressings Nutrition 0.000 claims abstract description 52
- 241000287828 Gallus gallus Species 0.000 claims abstract description 45
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 43
- 238000005554 pickling Methods 0.000 claims abstract description 20
- 238000004519 manufacturing process Methods 0.000 claims abstract description 18
- 239000002253 acid Substances 0.000 claims abstract description 14
- 235000000346 sugar Nutrition 0.000 claims abstract description 13
- 239000012153 distilled water Substances 0.000 claims abstract description 12
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- 235000021419 vinegar Nutrition 0.000 claims abstract description 12
- 239000000052 vinegar Substances 0.000 claims abstract description 12
- 239000012535 impurity Substances 0.000 claims abstract description 9
- 241000219198 Brassica Species 0.000 claims description 15
- 235000003351 Brassica cretica Nutrition 0.000 claims description 15
- 235000003343 Brassica rupestris Nutrition 0.000 claims description 15
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 claims description 15
- 238000000605 extraction Methods 0.000 claims description 15
- 235000010746 mayonnaise Nutrition 0.000 claims description 15
- 239000008268 mayonnaise Substances 0.000 claims description 15
- 235000010460 mustard Nutrition 0.000 claims description 15
- 241000207961 Sesamum Species 0.000 claims description 14
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 14
- 239000000843 powder Substances 0.000 claims description 8
- 235000013555 soy sauce Nutrition 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 7
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 2
- 238000010438 heat treatment Methods 0.000 claims description 2
- 238000005406 washing Methods 0.000 claims 5
- 235000013547 stew Nutrition 0.000 claims 1
- 201000010099 disease Diseases 0.000 abstract description 6
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 6
- 235000013376 functional food Nutrition 0.000 abstract description 6
- 235000001916 dieting Nutrition 0.000 abstract description 2
- 230000037228 dieting effect Effects 0.000 abstract description 2
- 235000013330 chicken meat Nutrition 0.000 description 39
- 239000000243 solution Substances 0.000 description 31
- 235000015277 pork Nutrition 0.000 description 11
- 235000002639 sodium chloride Nutrition 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 5
- 102000008186 Collagen Human genes 0.000 description 4
- 108010035532 Collagen Proteins 0.000 description 4
- 210000000988 bone and bone Anatomy 0.000 description 4
- 229920001436 collagen Polymers 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 235000005911 diet Nutrition 0.000 description 4
- 230000037213 diet Effects 0.000 description 4
- 239000003925 fat Substances 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 235000012041 food component Nutrition 0.000 description 3
- 239000005417 food ingredient Substances 0.000 description 3
- 241001465754 Metazoa Species 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 239000000499 gel Substances 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 206010040844 Skin exfoliation Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 235000015140 cultured milk Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000010985 leather Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 235000013594 poultry meat Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 229920002554 vinyl polymer Polymers 0.000 description 1
Classifications
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
- A23L29/281—Proteins, e.g. gelatin or collagen
- A23L29/284—Gelatin; Collagen
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/28—Substances of animal origin, e.g. gelatin or collagen
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/332—Promoters of weight control and weight loss
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/502—Gums
- A23V2250/5024—Agar
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/54—Proteins
- A23V2250/542—Animal Protein
- A23V2250/5432—Gelatine
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Dispersion Chemistry (AREA)
- Mycology (AREA)
- Seasonings (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
본 발명은 셀러드 드레싱 제조방법에 관한 것으로, 더욱 상세하게는 닭발껍질로부터 저열량의 젤라틴을 추출해 셀러드 드레싱에 이용함으로써, 성인병 예방 및 다이어트를 위한 기능성식품으로 사용할 수 있는 젤라틴을 이용한 셀러드 드레싱 제조방법에 관한 것이다.The present invention relates to a method of manufacturing a salad dressing, and more particularly, to a method of preparing a dressing dressing using gelatin, which can be used as a functional food for preventing and dieting adult diseases by extracting low calorie gelatin from chicken skin and using it for salad dressing. will be.
본 발명은, 닭발껍질을 냉온의 산침용액에 침지시키고, 산침 중 부유된 불순물을 제거한 후, 증류수로 세정하여 산용액을 외부로 배출시켜 70℃ 중탕에서 열수추출한 젤라틴과, 상기 젤라틴을 동결건조하여 분말화하고 물 96~98 중량부에 한천 0.2~0.5 중량부를 넣어 가열한 후, 젤라틴 1.5~2 중량부를 넣고 용해시켜 젤라틴-한천용액을 제조하는 젤라틴-한천용액과, 상기 젤라틴-한천용액 72~75 중량부에 설탕 11~13 중량부, 소금 2~3 중량부, 식초 10~12 중량부를 혼합하여 제조되는 드레싱을 포함하여 구성된 것을 특징으로 한다.The present invention is immersed in a cold acid pickling solution of chicken feet, remove the impurities floating during pickling, washed with distilled water to discharge the acid solution to the outside by gelatin extracted by hot water in a 70 ℃ hot water, and the gelatin lyophilized Powdered and heated 0.2-0.5 parts by weight of agar in 96-98 parts by weight of water, gelatin-agar solution for preparing gelatin-agar solution by dissolving 1.5-2 parts by weight of gelatin, and gelatin-agar solution 72- 11 to 13 parts by weight of sugar, 2 to 3 parts by weight of salt, and 10 to 12 parts by weight of vinegar are characterized by including a dressing prepared by mixing.
Description
본 발명은 젤라틴을 이용한 셀러드 드레싱 제조방법에 관한 것으로, 더욱 상세하게는 닭발껍질로부터 저열량의 젤라틴을 추출해 셀러드 드레싱에 이용함으로써, 성인병 예방 및 다이어트를 위한 기능성식품으로 사용할 수 있는 젤라틴을 이용한 셀러드 드레싱 제조방법에 관한 것이다.The present invention relates to a method of manufacturing a salad dressing using gelatin, and more particularly, by extracting a low-calorie gelatin from the skin of a chicken foot and using it in a salad dressing, preparing a salad dressing using gelatin that can be used as a functional food for preventing and dieting adult diseases. It is about a method.
일반적으로, 셀러드에 사용되고 있는 드레싱(dressing)은 재료에 옷을 입히는 역할을 하는 점성, 즉 적정 농도는 주로 밀가루나 전분 등을 이용하여 맞추며 닭이나 사골을 오랫동안 가열하여 추출된 육수의 젤 성질을 이용해 만들기도 한다.In general, dressing used in the salad is a viscosity that coats the material, that is, the appropriate concentration is mainly adjusted using flour or starch, and the gel properties of the broth extracted by heating the chicken or bone for a long time I also make it.
또한 유화액의 점성으로 흐름성을 대신하고 있는 유지소스의 대표적인 것으로는 마요네즈와 프렌치 드레싱이 널리 사용되고 있는데, 상기 마요네즈와 프렌치 드레싱은 고지방과, 고열량으로 성인병의 원인이 되어 사용자들이 사용을 기피하고 있는 실정이다.In addition, mayonnaise and French dressing are widely used as a representative of fats and oils that substitute fluidity due to the viscosity of the emulsion, and the mayonnaise and French dressing are high fat and high calorie, causing adult diseases, and users are refusing to use them. to be.
따라서 최근에는 비교적 지방이 적게 함유되며, 저열량의 젤라틴(gelatin)을 각종 음식에 첨가하여 사용할 수 있도록 연구개발이 이루어지고 있는 바, 상기 젤라틴은 라틴어 'gelatus(단단한 또는 언 상태를 의미)'에서 기원된 것으로서, 동물의 가죽이나 뼈로부터 제공된 콜라겐(Collagen)이 변성되고 부분적으로 변질된 것을 의미하며, 현재 주로 돈피나 뼈에서 추출해 각종 음식에 첨가하여 사용되고 있다. 상기 젤라틴을 이용한 식품으로서는 육제품 및 아이스크림, 유산균, 발효유, 크림파이, 특히 젤리와 같은 파이음식에 첨가하여 사용되고 있다. Therefore, in recent years, relatively low in fat, low calorie gelatin (gelatin) has been researched and developed to be used in various foods, the gelatin originated from the Latin 'gelatus (means hard or frozen)' As it is, collagen (Collagen) provided from animal skins or bones is denatured and partially deteriorated. Currently, it is mainly used in extraction from pork skin or bone and added to various foods. As a food using gelatin, it is used in addition to meat products and ice cream, lactic acid bacteria, fermented milk, cream pie, especially pie food such as jelly.
이와 같이 젤라틴의 사용영역은 매우 광범위하게 확대되고 있으며, 대량생산 및 고품질의 제품을 생산하기 위한 노력이 이루어지고 있다. 상기 젤라틴은 돈피나 뼈에 가장 많이 함유되어 있는 것으로 알려져 거의 대부분 돈피에서 추출해 사용되고 있는데, 상기 돈피에 내포되어 있는 젤라틴 보다 더욱 양질의 젤라틴을 내포하고 있는 닭고기는 거의 전량이 폐기처분 되고 있는 현실이다.As such, the area of use of gelatin has been expanded very widely, and efforts have been made to produce mass products and high quality products. The gelatin is known to be the most contained in the donpi or bone is used almost extracted from the donpi, is a reality that almost all of the chicken containing a higher quality gelatin than the gelatin contained in the donpi is discarded.
즉, 상기 닭고기는 그 가죽이 매우 부드럽고 연하여 콜라겐의 소재로 그 이용가능성이 높다고 할 수 있는데, 상기 닭고기 중에서도 닭발에는 다량의 콜라겐이 내포되어 있어 젤라틴으로 변성시켜 사용할 수 있음에도 불구하고 다량의 닭발이 재 활용되지 못한 채 거의 전량이 폐기처분됨에 따라 산업상으로도 상당한 손해를 보고 있는 것이다.In other words, the chicken is very soft and soft leather, so it can be said that the availability of the collagen material is high, even though the chicken feet contain a large amount of collagen contained in a large amount of chicken feet can be used to denature gelatin It is also causing considerable damage to the industry as almost everything is disposed of without being recycled.
또한 대한양계협회는 최근 닭고기의 소비가 증가하고 있으며, 국내에서 2000년도에만 생산된 4000톤 정도의 닭고기가 생산되었다고 한다. In addition, the Korean Poultry Association said the consumption of chicken has been increasing recently, and about 4000 tons of chicken produced in Korea in 2000 were produced.
이같은 닭고기의 식육부위 중 닭머리와 내장등은 동물의 사료나 비료의 원료로 가공되어지고 있으며, 닭발의 섭취는 극히 미미하여 극소수에 달하는 사람만이 닭발을 양념 등에 버무려 섭취하고 그 나머지 중에서 일부는 육수나, 소스로 만들어 다른 음식과 병행하여 섭취하였으며, 나머지는 전부 폐기처분되는 것이어서 이에 대한 대비책이 시급한 실정인 것이다.Chicken heads and intestines, such as chicken meat, are processed as raw materials for animal feed and fertilizers. The ingestion of chicken feet is very minimal, so very few people eat chicken feet with seasoning and some of them are broth. I, made with sauce and taken in parallel with other food, all the rest will be disposed of, so it is urgent to prepare for this.
본 발명은 상기와 같은 문제점을 감안하여 안출된 것으로, 닭발껍질로부터 저열량의 젤라틴을 추출해 셀러드 드레싱에 이용함으로써, 성인병 예방 및 다이어트를 위한 기능성식품으로 사용할 수 있는 젤라틴을 이용한 셀러드 드레싱 제조방법을 제공하는데 주된 목적이 있다.The present invention has been made in view of the above problems, by extracting low-calorie gelatin from the chicken skin and using it in the dressing dressing, to provide a method of manufacturing a dressing dressing using gelatin that can be used as a functional food for the prevention and diet of geriatric diseases. There is a main purpose.
본 발명의 다른 목적으로는 닭발껍질로부터 추출한 맑고 투명한 상태인 양질의 젤라틴을 음식재료와의 혼합시 맑고 투명한 상태를 유지하도록 함으로써, 음식재료와 더욱 조화된 드레싱이 가능하도록 하는데 있다.Another object of the present invention is to maintain a clear and transparent state when mixed with food ingredients of a high quality gelatin extracted from a chicken skin peel, to enable a more harmonious dressing.
본 발명의 또 다른 목적으로는 불필요하게 낭비되고 있는 닭발을 효율적으로 재 사용하도록 하는데 있다.Another object of the present invention is to efficiently reuse unnecessary waste chicken feet.
이와 같은 목적을 효과적으로 달성하기 위해 본 발명은, 닭발껍질을 냉온의 산침용액에 침지시키고, 산침 중 부유된 불순물을 제거한 후, 증류수로 세정하여 산용액을 외부로 배출시켜 70℃ 중탕에서 열수추출한 젤라틴과, 상기 젤라틴을 동결건조하여 분말화하고 물 96~98 중량부에 한천 0.2~0.5 중량부를 넣어 가열한 후, 젤라틴 1.5~2 중량부를 넣고 용해시켜 젤라틴-한천용액을 제조하는 젤라틴-한천용액과, 상기 젤라틴-한천용액 72~75 중량부에 설탕 11~13 중량부, 소금 2~3 중량부, 식초 10~12 중량부를 혼합하여 제조되는 드레싱을 포함하여 구성된 것을 특징으로 한다.In order to effectively achieve the above object, the present invention, immersed chicken feet in cold acid pickling solution, remove the impurities floating during pickling, washed with distilled water to discharge the acid solution to the outside gelatin extracted in hot water in 70 ℃ hot water bath And, gelatin-freeze-dried and powdered and heated 0.2-0.5 parts by weight of agar in 96 ~ 98 parts by weight of water, gelatin-agar solution to prepare a gelatin-agar solution by adding and dissolving 1.5 ~ 2 parts by weight of gelatin , 11 to 13 parts by weight of sugar, 2 to 3 parts by weight of salt, 10 to 12 parts by weight of vinegar, and a dressing prepared by mixing the gelatin-agar solution 72 to 75 parts by weight.
본 발명의 다른 일면에 따라, 닭발껍질을 냉온의 산침용액에 침지시키고, 산침 중 부유된 불순물을 제거한 후, 증류수로 세정하여 산용액을 외부로 배출시켜 70℃ 중탕에서 젤라틴을 열수추출하는 젤라틴추출단계와, 상기 젤라틴추출단계로부터 제조된 젤라틴을 동결건조하여 분말화하고 물 96~98 중량부에 한천 0.2~0.5 중량부를 넣어 가열한 후, 젤라틴 1.5~2 중량부를 넣고 용해시켜 젤라틴-한천용액을 제조하는 젤라틴-한천용액 제조단계와, 상기 젤라틴-한천용액 제조단계로부터 제조된 젤라틴-한천용액 72~75 중량부에 설탕 11~13 중량부, 소금 2~3 중량부, 식초 10~12 중량부를 혼합하여 제조되는 드레싱제조단계를 포함하여 구성것을 특징으로 한다. According to another aspect of the present invention, the chicken paw shell is immersed in a cold acid pickling solution, and the impurities removed during the pickling, washed with distilled water to discharge the acid solution to the outside gelatin extraction gelatin in hot water 70 ℃ bath Step and lyophilized gelatin prepared from the gelatin extraction step to powder and heat 0.2 ~ 0.5 parts by weight of agar in 96 ~ 98 parts by weight of water, gelatin 1.5 ~ 2 parts by weight is added to dissolve the gelatin-agar solution 11 to 13 parts by weight of sugar, 2 to 3 parts by weight of salt, 10 to 12 parts by weight of gelatin-agar solution, and 72 to 75 parts by weight of the gelatine-agar solution prepared from the step of preparing the gelatin-agar solution. Characterized in that it comprises a dressing manufacturing step is prepared by mixing.
이하, 본 발명의 바람직한 실시예를 상세히 설명하면 다음과 같다.Hereinafter, preferred embodiments of the present invention will be described in detail.
본 발명은 닭발껍질로부터 추출된 젤라틴을 현재 돈피로부터 추출하여 사용되고 있는 젤라틴과의 성분을 비교함과 동시에 상기 닭발껍질에서 추출된 젤라틴을 이용하여 셀러드 드레싱을 제조할 수 있도록 젤라틴추출단계와, 젤라틴-한천용액 제조단계와, 드레싱제조단계를 포함하여 구성된다.The present invention is to compare the components of the gelatin extracted from the chicken skin peel with the gelatin currently being used from the pig skin and at the same time gelatin extraction step to prepare a salad dressing using the gelatin extracted from the chicken skin, gelatin- Agar solution manufacturing step, and comprises a dressing manufacturing step.
먼저, 돈피와 닭발껍질에 내포되어 있는 성분을 알아보고 각성분의 함유량을 알아보기 위해 여러가지 실시예를 들어 양자를 비교하였다.First, to find out the components contained in the pork skin and chicken paw peel and to compare the content of the various examples to find out the content of each component.
<비교예 1>Comparative Example 1
표 1은 <돈피와 닭발껍질의 성분을 비교표>Table 1 <Comparison Table of Pork Skin and Chicken Skin Peel>
표 1에서와 같이 돈피와 닭발껍질의 수분량은 돈피가 61.47중량부, 닭발껍질은 64.28중량부로 돈피보다 닭발껍질이 3중량부정도 높은 수분함량을 나타내었으며, 이에 반해 단백질함량은 돈피가 34.37중량부, 닭발껍질이 31.76중량부로 닭발껍질이 상대적으로 낮았다. 지방과 회분의 함량은 각각 닭발껍질과 돈피에서 각각 높은 것으로 나타났다.As shown in Table 1, the water content of pork skin and chicken skin was 61.47 parts by weight of pork skin and 64.28 parts by weight of chicken skin, and the chicken skin was 3 parts by weight higher than pork skin, whereas the protein content of pork skin was 34.37 parts by weight. The chicken's skin was relatively low at 31.76 parts by weight. The fat and ash contents were higher in chicken skin and pork skin, respectively.
<비교예 2>Comparative Example 2
표 2는 <돈피 젤라틴과 닭발껍질 젤라틴과의 색도를 비교표>Table 2 <Comparison of Chromaticity between Donpi Gelatin and Chicken Skin Peel Gelatin>
명도(L), 적색도(a), 황색도(b)에서 닭발껍질 젤라틴이 더 높을 값을 나타냈으며, 특히 명도는 48.27로 돈피 젤라틴 39.13 보다 매우 높게 나타났다. 이 결과로 볼때, 같은 조건에서 추출된 닭발껍질 젤라틴이 돈피 젤라틴 보다 색도에서 우수함을 알 수 있었다. Chicken paw peel gelatin showed higher values in lightness (L), redness (a) and yellowness (b), especially lightness of 48.27, much higher than pork skin gelatin 39.13. As a result, it was found that the chicken skin peel gelatin extracted under the same conditions was superior in color than the pork skin gelatin.
한편, 상기 닭발껍질에서 추출한 젤라틴을 이용하여 셀러드 드레싱을 제조하는 단계를 보면 다음과 같다. On the other hand, the step of preparing the salad dressing using gelatin extracted from the chicken paw peel is as follows.
상기 셀러드 드레싱을 제조하기 위해서는 젤라틴추출단계와 절라틴-한천용액단계와 드레싱제조단계를 통해서 이루어지게 된다.In order to manufacture the salad dressing is made through a gelatin extraction step and a gelatin-agar solution step and a dressing manufacturing step.
상기 젤라틴추출단계는 닭발껍질에서 추출된 젤라틴을 젤과 같은 상태로 구성하기 위한 것으로, 상기 닭발껍질을 통해 젤라틴을 추출해내기 위해서 Youm의 방법을 변형하여 실시하였으며, 세척된 돈피와 닭발껍질의 시료 500g을 각각 냉온을 유지하는 산침용액 3ℓ에 침지시켜 5℃의 냉장고에서 하룻밤(12 ~ 24시간) 보관하는 것이 바람직하며, 이때, 상기 산침용액은 pH 2.6, 0.1mole 농도의 초산을 사용하는 것이 가장 바람직하다.The gelatin extraction step is to configure the gelatin extracted from the chicken paw peel in a gel-like state, was carried out by modifying the method of Youm to extract the gelatin through the chicken paw peel, 500g of washed pig skin and chicken paw peel sample The immersion solution is preferably immersed in 3 l of acid pickling solution to maintain a cold temperature, and stored overnight (12 to 24 hours) in a refrigerator at 5 ℃, wherein the acid pickling solution is most preferably using acetic acid of pH 2.6, 0.1mole concentration Do.
시료의 균일한 산침을 위해 3시간에 한 번씩 시료를 잘 교환하였으며, 충분히 팽창된 각 시료를 흐르는 물로 수세하여 산침 중 부유된 불순물을 제거하였고, 증류수로 다시 세척한 후 3차 증류수 3ℓ에 침지시켜 냉장고에서 24시간 보관하였다. 보관 중 6시간마다 증침과 수세가 끝난 돈피와 닭발껍질을 폴리비닐백에 넣고 1ℓ의 3차 증류수(다중 필터여과 장치로 여과된 탈이온 증류수)를 가하여 70℃의 중탕에 담가 2시간 동안 각각의 젤라틴을 열수 추출하였다.Samples were exchanged well every 3 hours for uniform pickling of the sample, and each expanded sample was washed with running water to remove suspended impurities during pickling, washed again with distilled water, and then immersed in 3 l of distilled water. It was stored for 24 hours in the refrigerator. Every 6 hours during storage, immerse and wash washed pork skin and chicken paws in a polyvinyl bag, add 1 liter of tertiary distilled water (deionized distilled water filtered through a multi-filter filter), and soak each in 70 ℃ hot water bath for 2 hours. Gelatin was hydrothermally extracted.
상기 젤라틴-한천용액 제조단계는 상기 젤라틴추출단계로부터 제조된 젤라틴을 동결건조하여 분말화하고 물 96~98 중량부에 한천 0.2~0.5 중량부를 넣어 가열한 후, 젤라틴 1.5~2 중량부를 넣고 용해시켜 젤라틴-한천용액을 조제하였다.In the gelatin-agar solution preparation step, the gelatin prepared from the gelatin extraction step is lyophilized to be powdered, 0.2-0.5 parts by weight of agar is heated to 96-98 parts by weight of water, and then gelatin 1.5-2 parts by weight is dissolved. Gelatin-agar solution was prepared.
다시말해, 젤라틴-한천용액 제조단계를 통해 상기 젤라틴을 일정온도에서도 그 형상을 유지할 수 있도록 동결건조된 젤라틴 분말과 한천을 사용하였는데, 상기 젤라틴은 2 ×2 cm크기로 절단하여 -70℃에서 24시간 냉동하고 -80℃, 20mmHg에서 동결건조된 것이며, 상기 분말화된 젤라틴은 20메쉬(mesh) 이하로 구성된 것이다.In other words, using a gelatin powder and agar lyophilized to maintain the shape of the gelatin at a constant temperature through the gelatin-agar solution preparation step, the gelatin is cut into 2 × 2 cm size 24 at -70 ℃ Freeze time and lyophilized at -80 ℃, 20mmHg, the powdered gelatin is composed of less than 20 mesh (mesh).
이는 상기 젤라틴이 물과 함께 가열하면 냉각될 때는 반고체의 젤을 형성하지만 35℃이상에서 액체를 형성하여 물처럼 되는 단점이 있어 드레싱으로써의 기능을 상실하게 됨에 따라, 이것을 보완하기 위해 한천을 첨가하여 실험을 하였으며, 한천 0.5, 0.6, 0.7중량부 수용액에 차례로 젤라틴 1중량부를 첨가하여 한천 농도를 관찰한 후, 다시 젤라틴을 2중량부, 3중량부로 높였다. 이때, 젤라틴 2중량부, 한천 0.5중량부일 때가 최적의 상태로 판단되어 물 200ml(96~98 중량부)에 한천 1g(0.2~0.5 중량부)을 넣어 가열한 후 젤라틴 4g(1.5~2 중량부)을 넣고 용해시켜 잴라틴-한천용액을 조제하였다.When the gelatin is heated with water, it forms a semi-solid gel when cooled, but forms a liquid at 35 ° C. or higher, so it loses its function as a dressing, thus adding agar to compensate for this. After the experiment, 1 part by weight of gelatin was added to the aqueous solution of 0.5, 0.6, and 0.7 parts by weight of agar in order to observe the agar concentration, and again, the gelatin was increased to 2 parts by weight and 3 parts by weight. At this time, 2 parts by weight of gelatin, 0.5 parts by weight of agar is judged to be the optimal state, put agar 1g (0.2 to 0.5 parts by weight) of agar in 200ml (96-98 parts by weight) of water and heat gelatin 4g (1.5-2 parts by weight) ) Was dissolved to prepare a keratin-agar solution.
또한 상기 드레싱제조단계는 상기 젤라틴-한천용액을 제조한 후, 제조된 젤라틴-한천용액 72~75 중량부에 설탕 11~13 중량부, 소금 2~3 중량부, 식초 10~12 중량부를 혼합하여 드레싱을 제조할 수 있었다.In addition, the dressing manufacturing step after preparing the gelatin-agar solution, by mixing 11 to 13 parts by weight of sugar, 2 to 3 parts by weight of salt, 10 to 12 parts by weight of vinegar to 72 to 75 parts by weight of the prepared gelatin-agar solution The dressing could be prepared.
이와 같은 단계를 포함하는 본 발명은, 닭발껍질에서 추출한 젤라틴을 설탕 및 소금, 식초를 일정비율로 혼합하여 하나의 셀러드 드레싱을 조제할 수 있게 됨에 따라, 각종 야채 및 과일 등과 함께 혼합하여 섭취하게 될 경우, 맛과 색상이 탁월하여 셀러드 드레싱으로서의 기능을 충분히 수행할 수 있으며, 저열량으로 제조됨에 따라 다이어트를 위한 기능성 식품으로 사용할 수 있게 되는 것이다.The present invention comprising such a step, by mixing gelatin extracted from the chicken skin peeling sugar, salt, vinegar at a certain ratio to prepare a salad dressing, it will be ingested by mixing with various vegetables and fruits, etc. In this case, the taste and color is excellent, and can perform a function as a salad dressing sufficiently, and as it is manufactured at a low calorie value, it can be used as a functional food for diet.
한편, 실시예 1, 2, 3은 본 발명의 다른 실시예로서, 기초 양념을 고정한 상태에서 젤라틴 첨가량 변화에 따른 간장드레싱과 겨자마요네즈드레싱과 참깨 드레싱의 관능평가를 기재한 것이다.On the other hand, Examples 1, 2, 3 as another embodiment of the present invention, describes the sensory evaluation of the soy dressing, mustard mayonnaise dressing and sesame dressing according to the amount of gelatin added in a fixed base seasoning.
먼저, 본 발명의 젤라틴-한천용액 제조단계로부터 제조된 젤라틴-한천용액에 Nacl 14.1%인 조림간장이 7~9 중량부을 첨가하고 혼합된 혼합물 72~75 중량부에 설탕 11~13 중량부, 소금 2~3 중량부, 식초 10~12 중량부를 혼합하게 되면, 가장 맛과 색상이 탁월한 간장드레싱을 완성할 수 있었다.First, 7-9 parts by weight of Nacl 14.1% stewed soy sauce was added to the gelatin-agar solution prepared from the gelatin-agar solution preparation of the present invention, and 11-13 parts by weight of sugar and 72-75 parts by weight of the mixed mixture. When mixing 2 to 3 parts by weight, 10 to 12 parts by weight of vinegar, it was possible to complete the soy dressing with the most taste and color.
즉, 조림간장을 젤라틴-한천용액에 20 ml의 간장을 고정한 상태에서 젤라틴을 4g(2%)첨가했을 때가 가장 바람직한 것으로 나타났다.That is, it was found that 4 g (2%) of gelatin was added most preferably while 20 ml of soy sauce was fixed to the stewed soy sauce in a gelatin-agar solution.
이때, 상기 간장드레싱에 첨가되는 젤라틴을 0(A0`), 2(A1`), 4(A2`), 8(A3`)g 으로 하여 젤라틴 첨가량에 따른 관능평가를 해보았다.At this time, the gelatin added to the soy dressing was 0 (A0`), 2 (A1`), 4 (A2`), 8 (A3`) g, and sensory evaluation was performed according to the amount of gelatin added.
<실시예 1: 간장드레싱>Example 1 Soy Sauce Dressing
표 3은 <간장드레싱의 젤라틴 첨가량에 따른 색도, 흐름성, 맛, 처리구의 비교표>Table 3 is a comparative table of chromaticity, flowability, taste, and treatment according to the amount of gelatin added to the soy dressing.
표 3에 나타난 바와 같이 젤라틴 첨가량이 4g(2%) 일때 흐름성과 맛이 매우 우수한 평가를 받았으며 색도에서는 젤라틴을 첨가하지 않았거나 2g을 첨가한 처리구의 값이 높은 것으로 나타났다. As shown in Table 3, when the amount of gelatin added was 4 g (2%), the flowability and taste were very excellent, and in the chromaticity, the value of the treatment group which did not add gelatin or added 2 g was high.
따라서 간장드레싱을 제조하기 위해 첨가되는 젤라틴의 최적량은 4g일 때가 흐름성과 맛이 매우 우수함에 따라 상기 젤라틴의 색상을 간장드레싱의 색상과 가장 부합되는 색상으로 개선하여 첨가할 경우 좋은 드레싱 소재로서의 기능을 발휘할 것으로 사료된다. Therefore, the optimum amount of gelatin added to prepare soy dressing is very good in flow and taste when 4 g, so that the color of the gelatin is improved as the color that best matches the color of soy dressing. It is expected to exert.
또한 젤라틴-한천용액 제조단계로부터 제조된 젤라틴-한천용액에 35~45℃의 물 57~63 중량부와 겨자가루 38~42 중량부를 혼합하여 익히고, 익혀진 겨자에 마요네즈를 4.5: 5.5의 비율로 혼합 첨가한 후, 혼합물 72~75 중량부에 설탕 11~13 중량부, 소금 2~3 중량부, 식초 10~12 중량부를 혼합하여했을 때 겨자마요네즈 드레싱을 제조할 수 있었다.In addition, the gelatin-agar solution prepared from the gelatin-agar solution preparation step is prepared by mixing 57-63 parts by weight of water at 35-45 ° C. with 38-42 parts by weight of mustard powder, and mayonnaise at a ratio of 4.5: 5.5 in the cooked mustard. After mixing and adding, the mustard mayonnaise dressing could be prepared when mixing 11-13 weight part of sugar, 2-3 weight part of salt, and 10-12 weight part of vinegar to 72-75 weight part of mixtures.
다시말해, 겨자가루 100 g을 재어서 40℃의 따뜻한 물 150 ml를 넣어 가루가 다 개어질 때까지 한 쪽방향으로 저은 후 랩을 씌워 10분간 중탕시켜 익혔다. 익힌 겨자 16 g을 각각 마요네즈 20g을 전술한 기초양념이 된 젤라틴-한천용액에 첨가하고 이것을 고운 체에 3번 내려서 잘 혼합되도록 하였다.In other words, 100 g of mustard powder was added and 150 ml of warm water at 40 ° C. was added, and the mixture was stirred in one direction until the powder was cleared. Each 16 g of cooked mustard was added 20 g of mayonnaise to the above-mentioned basic gelatin-agar solution, which was lowered three times in a fine sieve to be mixed well.
이같이 제조된 겨자마요네즈 드레싱에는 0(B0`), 2(B1`), 4(B2`), 8(B3`)g의 젤라틴을 첨가하여 상기 젤라틴 첨가량에 따른 드레싱의 관능평가를 실험해 보았다.The prepared mustard mayonnaise dressing was added 0 (B0`), 2 (B1`), 4 (B2`), 8 (B3`) g of gelatin was added to test the sensory evaluation of the dressing according to the amount of gelatin added.
<실시예 2: 겨자마요네즈드레싱>Example 2: Mustard mayonnaise dressing
표 4는 <겨자마요네즈드레싱에 젤라틴 첨가량에 따른 색도, 흐름성, 맛, 처리구의 비교표>Table 4 <Comparison of Color, Flowability, Taste and Treatment according to Gelatin Addition to Mustard Mayonnaise Dressing>
표 4에 나타난 바와 같이, 관능평가 결과 제조된 겨자마요네즈드레싱에 젤라틴을 4g(2%)를 첨가하여 제조했을 때 색도, 흐름성, 맛, 처리구에서 전체적으로 우수한 평가를 받았다. 마요네즈를 가능하면 소량 사용하면서 젤라틴 점도를 대신한다면 성인병 예방은 물론 다이어트를 위한 기능성 식품으로도 그 역할을 다할 것으로 사료된다.As shown in Table 4, as a result of sensory evaluation, when the prepared mustard mayonnaise dressing was prepared by adding 4 g (2%) of gelatin, color, flow, taste, and treatment were excellent overall. If you use a small amount of mayonnaise instead of gelatin viscosity, it is expected to play a role as a functional food for diet as well as for preventing adult diseases.
또한 상기 젤라틴-한천용액 제조단계로부터 제조된 젤라틴-한천용액에 참깨 11 ~ 15중량부가 혼합하고, 혼합물 72~75 중량부에 설탕 11~13 중량부, 소금 2~3 중량부, 식초 10~12 중량부를 혼합하여 참깨드레싱을 제조할 수 있었다.In addition, 11 to 15 parts by weight of sesame seeds are mixed with the gelatin-agar solution prepared from the gelatine-agar solution preparation step, 11 to 13 parts by weight of sugar, 2 to 3 parts by weight of salt, and vinegar 10 to 12 parts by weight of the mixture. Sesame dressings could be prepared by mixing parts by weight.
즉, 젤라틴 한천용액에 참깨 30g을 첨가하여 드레싱을 제조했을 때가 가장 최적의 참깨드레싱인 것으로 나타났다.In other words, when the dressing was prepared by adding 30 g of sesame seeds to the gelatin agar solution, the most suitable sesame dressing was found.
이때 상기 제조된 참깨드레싱에 0(C0`), 2(C1`), 4(C2`), 8(C3`)g의 젤라틴을 첨가하여 젤라틴 첨가량에 따른 드레싱의 관능평가를 실험해 보았다.At this time, 0 (C0`), 2 (C1`), 4 (C2`), and 8 (C3`) g of gelatin were added to the prepared sesame dressing to test the sensory evaluation of the dressing according to the amount of gelatin added.
<실시예 3: 참깨드레싱>Example 3: Sesame Dressing
표 5는 <참깨드레싱에 젤라틴의 첨가량에 따른 색도, 흐름성, 맛, 처리구의 비교표>Table 5 is a comparative table of chromaticity, flowability, taste, and treatment according to the amount of gelatin added to sesame dressing.
표 5에 나타난 바와 같이 참깨드레싱에는 4g(2%)의 젤라틴을 첨가하였을때 색도, 흐름성, 맛, 처리구에서 가장 바람직한 참깨드레싱이 제조되는 것을 알수 있었으며, 젤라틴을 다량으로 첨가 할수록 색상의 기호도는 감소하는 것을 알 수 있었다.As shown in Table 5, it was found that sesame dressing produced the most desirable sesame dressing in color, flowability, taste, and treatment when 4 g (2%) of gelatin was added. It was found to decrease.
이와 같은 결과를 통해 알 수 있듯이 간장드레싱, 겨자마요네즈드레싱, 참깨드레싱에서는 약 2 중량부의 젤라틴을 첨가했을 때 전체적으로 가장 우수한 드레싱이 제조되는 것을 확인할 수 있었다.As can be seen from these results, it was confirmed that the most excellent dressing was prepared when adding about 2 parts by weight of gelatin in soy sauce dressing, mustard mayonnaise dressing and sesame dressing.
따라서 본 발명에 따른 닭발껍질에서 추출된 젤라틴을 이용한 샐러드 드레싱 제조방법은 닭발껍질로부터 저열량의 젤라틴을 추출해 셀러드 드레싱에 이용함으로써, 성인병 예방 및 다이어트를 위한 기능성식품으로 사용할 수 있는 것이며, 닭발껍질로부터 추출한 맑고 투명한 상태인 양질의 젤라틴을 음식재료와의 혼합시 맑고 투명한 상태를 유지하도록 함으로써, 음식재료와 더욱 조화된 드레싱이 가능하도록 함과 동시에 불필요하게 낭비되고 있는 닭발을 효율적으로 재 사용하도록 할 수 있어 상기 닭발껍질 젤라틴을 이용하는 모든 사용자에게 매우 큰 만족감을 줄 수 있게 되는 것이다. Therefore, the method of manufacturing a salad dressing using gelatin extracted from the chicken paw peel according to the present invention can be used as a functional food for the prevention and diet of adult diseases by extracting low calorie gelatin from the chicken paw peel and using it in salad dressing. By maintaining high quality gelatin in clear and transparent state when mixing with food ingredients, dressing can be more harmonized with food ingredients and efficient reuse of unnecessary waste chicken feet. It is to be able to give a very big satisfaction to all users using the chicken feet skin gelatin.
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| KR101215181B1 (en) | 2010-08-02 | 2012-12-24 | 주식회사오뚜기 | Method of Manufacturing Mayonnaise type O/W emulsion containing rice powder |
| KR101361060B1 (en) * | 2011-12-12 | 2014-02-14 | 건국대학교 산학협력단 | Extraction method of collagen from chicken by-product |
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| KR20060002108A (en) * | 2004-07-01 | 2006-01-09 | 주식회사 쓰리지케어 | Instant food composition having reduced calorie using agar-agar and method for preparing thereof |
| KR100792811B1 (en) * | 2006-08-17 | 2008-01-14 | 경희대학교 산학협력단 | Dressing including eleutherococcus senticosus powder |
| KR100792812B1 (en) * | 2006-08-17 | 2008-01-14 | 경희대학교 산학협력단 | Dressing including milk vetch powder |
| KR101406100B1 (en) * | 2012-01-09 | 2014-06-16 | 건국대학교 산학협력단 | The extracting method of duck feet gelatin by heat treatment method |
| KR20180078465A (en) * | 2016-12-30 | 2018-07-10 | 농업회사법인 주식회사 생생초 | Dressing and process thereof |
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| KR101361060B1 (en) * | 2011-12-12 | 2014-02-14 | 건국대학교 산학협력단 | Extraction method of collagen from chicken by-product |
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