KR100860206B1 - A food using an outer skin of pig and its manufacturing method - Google Patents

A food using an outer skin of pig and its manufacturing method Download PDF

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KR100860206B1
KR100860206B1 KR1020050134688A KR20050134688A KR100860206B1 KR 100860206 B1 KR100860206 B1 KR 100860206B1 KR 1020050134688 A KR1020050134688 A KR 1020050134688A KR 20050134688 A KR20050134688 A KR 20050134688A KR 100860206 B1 KR100860206 B1 KR 100860206B1
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weight
food
pork
collagen
skin
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KR1020050134688A
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Korean (ko)
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KR20060004896A (en
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이상인
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이상인
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/20Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/0002Processes of manufacture not relating to composition and compounding ingredients
    • A23G3/0004Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
    • A23G3/0006Manufacture or treatment of liquids, pastes, creams, granules, shred or powder
    • A23G3/001Mixing, kneading processes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/02Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
    • A23G3/0236Shaping of liquid, paste, powder; Manufacture of moulded articles, e.g. modelling, moulding, calendering
    • A23G3/0242Apparatus in which the material is shaped at least partially by a die; Extrusion of cross-sections or plates, optionally the associated cutting device
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/44Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing peptides or proteins
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

본 발명은 돈피를 주재료로한 식품과 이를 제조하는 방법에 관한 것으로, 보다 상세하게는 삶은 돼지껍질과 식염 및 물이 적정량 혼합되어 쿠키, 스넥, 냉면, 묵 등의 다양한 식품으로 성형된 돼지껍질을 주재료로한 식품과, 상기 식품을 제조하기 위하여 돼지껍질을 삶아 파쇄하는 등의 일련의 과정을 거쳐 당류와 탄수화물을 전혀 사용하지 않고 다이어트 식품으로 제조하는 방법에 관한 것이다.The present invention relates to a food based on pork skin and a method of manufacturing the same, and more particularly, a boiled pork shell, a salt and water mixed with an appropriate amount, and a pork shell molded into various foods such as cookies, snacks, cold noodles, and jelly. The present invention relates to a food prepared as a main ingredient and to a diet food without using sugars and carbohydrates at all through a series of processes such as boiled and shredded pork skin to produce the food.

본 발명에 따르면, 돼지껍질과 식염 및 물을 이용하여 콜라겐 쿠키, 콜라겐 콩쿠키, 콜라겐 스넥, 콜라겐 콩스넥, 콜리겐 냉면과 콜라겐 콩냉면, 콜라겐 묵과 콜라겐 콩묵 등이 제공되고, 상기를 제조하는 다양한 방법이 제공된다.According to the present invention, a collagen cookie, collagen bean cookies, collagen snacks, collagen bean snacks, collagen cold noodles and collagen bean cold noodles, collagen jelly and collagen bean paste, etc. are prepared using pork skin, salt and water, A method is provided.

돼지껍질, 돈피, 콜라겐, 쿠키, 스넥, 냉면, 묵 Pork rind, pork skin, collagen, cookie, snack, cold noodles, jelly

Description

돈피를 주재료로한 식품 및 그 제조방법{A food using an outer skin of pig and its manufacturing method}A food using an outer skin of pig and its manufacturing method

본 발명은 돈피를 주재료로한 식품과 이를 제조하는 방법에 관한 것으로, 보다 상세하게는 삶은 돼지껍질과 식염 및 물이 적정량 혼합되어 쿠키, 스넥, 냉면, 묵 등의 다양한 식품으로 성형된 돼지껍질을 주재료로한 식품과, 상기 식품을 제조하기 위하여 돼지껍질을 삶아 파쇄하는 등의 일련의 과정을 거쳐 당류와 탄수화물을 전혀 사용하지 않고 다이어트 식품으로 제조하는 방법에 관한 것이다.The present invention relates to a food based on pork skin and a method of manufacturing the same, and more particularly, a boiled pork shell, a salt and water mixed with an appropriate amount, and a pork shell molded into various foods such as cookies, snacks, cold noodles, and jelly. The present invention relates to a food prepared as a main ingredient and to a diet food without using sugars and carbohydrates at all through a series of processes such as boiled and shredded pork skin to produce the food.

돈피(돼지껍질)는 구이, 뽁음 등의 식품으로 조리되고 있고, 근래에는 다이어트 식품으로 제조되고 있다. 즉, 돼지껍질은 탄수화물 함량이 거의 없기 때문에 필요한 에너지원을 얻기 위해서는 체내에 축적된 지방을 사용하여야 하기 때문에 다이어트용 식품으로 제조되어 유통되고 있다.Pork (pork skin) is cooked in foods such as grilled and steamed, and has recently been produced as a diet food. In other words, since the pork shell has little carbohydrate content, it is manufactured and distributed as a dietary food because the fat accumulated in the body must be used to obtain the necessary energy source.

이와 같은 다이어트용 돼지껍질 식품은 단순히 유탕처리한 스넥으로 제조되었을 뿐이고, 쿠키, 스넥, 냉면, 묵 등과 같은 다양한 형태의 식품으로 개발되어 있지는 않다.Such a dietary pork skin food is simply made with a lacquered snack, not developed into a variety of foods such as cookies, snacks, cold noodles, jelly.

본 발명의 목적은 탄수화물이 거의 없는 돼지껍질을 주재료로 사용하고 이에 식염과 물이 사용되어 쿠키와 스넥, 묵, 냉면 등의 다양한 형태로 된 식품을 제공함에 있고, 상기의 식품을 제조하기 위하여 돼지껍질을 삶아 파쇄하고, 이를 성형 하고 굽는 등의 방법으로 다양한 식품을 제조하는 방법을 제공함에 있다.An object of the present invention is to provide a pork shell with almost no carbohydrate as a main ingredient and salt and water are used to provide foods in various forms such as cookies, snacks, jelly, cold noodles, pigs to prepare the food It is to provide a method for manufacturing a variety of food by boiling, crushing the shell, molding and baking.

본 발명은 돼지껍질을 주재료로 하고, 이에 식염과 물을 적정량 혼합하여 쿠키, 스넥, 묵, 냉면 등의 다양한 식품과, 다른 식품의 원료 및 상기의 식품들과 원료를 제조하는 방법에 관한 것이다.The present invention relates to a method of manufacturing a variety of foods, such as cookies, snacks, jelly, cold noodles, and other foods, and the above foods and raw materials by using a pig skin as a main material, by mixing a proper amount of salt and water.

돼지껍질의 성분이 주로 콜라겐으로 이루어져 있기 때문에 이하에서의 다양한 식품의 명칭에는 콜라겐이라는 단어를 사용하고자 한다.Since the components of the pork skin is mainly composed of collagen, the word collagen is used for various food names below.

본 발명은 돼지껍질을 이용한 다양한 식품의 주 실시예로서, 콜라겐 쿠키, 콜라겐 콩쿠키, 콜라겐 스넥, 콜라겐 콩스넥, 콜라겐 냉면과 콜라겐 콩냉면, 콜라겐 묵과 콜라겐 콩묵, 원료식품에 대하여 기술한다. 물론 상기의 실시예 이외에 다양한 실시예를 가질 수 있으나, 본 발명은 상기 실시예를 기준으로 설명하고자 한다.The present invention describes a collagen cookie, collagen bean cookies, collagen snacks, collagen bean snacks, collagen cold noodles and collagen bean cold noodles, collagen jelly and collagen bean paste, and raw foods. Of course, in addition to the above embodiments may have a variety of embodiments, the present invention will be described based on the embodiments.

우선, 본 발명의 돼지껍질을 주재료로한 식품은 배소기에서 1차 또는 2차까지 구워지는데, 2차 굽기는 노르스름하게 굽는 것이고, 1차 굽기는 노르스름하게 굽기 전단계까지이다. 따라서 쿠키는 2차까지 구워 노르스름하게 된 것이고, 유탕처리하는 스넥은 1차 굽기까지만 한 후에 유탕솥에서 튀겨지는 방법이 사용된다.First, the food based on the pork skin of the present invention is baked in the roaster up to the first or second, the second baking is yellowish baking, the first baking is to the yellowing before the roasting step. Therefore, the cookie is baked to the second and yellowed, and the lacquered snack is fried until it is fried in the cooking pot only after the first baking.

그리고 본 발명은 돈피면발로 압출한 면과, 두부 모양으로 성형한 묵으로 제조된다.And the present invention is produced from the surface extruded by pig skin, and the jelly molded in the shape of tofu.

우선, 돈피를 주재료로한 쿠키는 돈피 60~79중량%, 물 20~39중량%, 식염 0.5~1.5중량%의 구성비를 가진 혼합물이 2차까지 구워져 바삭하게 된 콜라겐 쿠키의 형상을 가지거나, 1차 굽기만 행한 후 유탕에서 튀겨진 콜라겐 스넥의 형상을 가진다.First of all, the cookie with pork skin as the main ingredient has the shape of collagen cookie, which has a mixture of 60 to 79% by weight of pork, 20 to 39% by weight of water, and 0.5 to 1.5% by weight of salt, baked to the second. After the first baking only, it has the shape of the collagen snack fried in the milk bath.

또한 상기에 대두단백이 일정량 첨가되기도 하는데, 이러한 경우는 돈피 40~75중량%, 대두단백 10~20중량%, 물 10~45중량%, 식염 0.5~1.5중량%의 구성비를 가진 혼합물이 2차까지 구워져 바삭해진 콜라겐 콩쿠키의 형상을 가지거나, 1차 굽기만 행한 후 유탕에서 튀겨진 콜라겐 콩스넥의 형상을 가진다.In addition, a certain amount of soy protein may be added. In this case, a mixture having a composition ratio of 40 to 75% by weight of pig skin, 10 to 20% by weight of soy protein, 10 to 45% by weight of water, and 0.5 to 1.5% by weight of salt is secondary. It has a shape of collagen bean cookies baked until crispy, or a collagen bean neck fried in milk after only the first baking.

그리고 본 발명은 냉면의 형상으로 제공되기도 하는데, 돈피 60~79중량%, 물 20~39중량%, 식염 0.5~1.5중량%의 구성비를 가진 혼합물이 제면기의 노즐에 의해 면발로 압출되어 콜라겐 냉면의 형상을 가진다.And the present invention is also provided in the form of cold noodles, a mixture having a composition ratio of 60 to 79% by weight, 20 to 39% by weight of water, 0.5 to 1.5% by weight of salt is extruded by noodle by the nozzle of the noodle machine to the collagen cold noodles It has a shape.

또는 돈피 40~75중량%, 대두단백 10~20중량%, 물 10~45중량%, 식염 0.5~1.5중량%의 구성비를 가진 혼합물 이 제면기의 노즐에 의해 면발로 압출되어 콜라겐 콩냉면의 형상을 가진다.Alternatively, a mixture having a composition ratio of 40 to 75% by weight of pig skin, 10 to 20% by weight of soy protein, 10 to 45% by weight of water, and 0.5 to 1.5% by weight of salt is extruded with a cotton ball by the nozzle of the noodle machine to form the collagen bean noodles. Have

물론 상기에서 제면기의 노즐을 통하지 않고, 일정 형상 즉 두부의 형상과 같은 형틀에서 묵으로 성형할 수도 있는데, 이 경우는 각각 콜라겐 묵과 콜라겐 콩 묵이 된다.Of course, it is also possible to form a jelly in the same shape as the shape of the head, without passing through the nozzle of the noodle making machine, in which case the collagen jelly and the collagen bean jelly, respectively.

뿐만 아니라 본 발명은 상기와 같은 냉면이나 묵으로 된 완성된 식품의 형태가 아니라, 식품에 첨가되는 원료로 가공되기도 한다. 이 경우는 돈피 60~79중량%, 물 20~39중량%, 식염 0.5~1.5중량%의 구성비를 가진 혼합물이 포장되어 냉동보관되거나, 분말화되어 포장된다. 그리고 돈피 40~75중량%, 대두단백 10~20중량%, 물 10~45중량%, 식염 0.5~1.5중량%의 구성비를 가진 혼합물이 포장되어 냉동보관되거나, 분말화되어 포장된다.In addition, the present invention may be processed into a raw material added to the food, not in the form of a finished food made of cold noodles or jelly as described above. In this case, a mixture having a composition ratio of 60 to 79% by weight, 20 to 39% by weight of water, and 0.5 to 1.5% by weight of salt is packaged and stored frozen or packed into powder. And the mixture with the composition ratio of 40-75 weight% of pig skin, 10-20 weight% of soy protein, 10-45 weight% of water, and 0.5-1.5 weight% of salts is packaged and frozen, or it is powdered and packed.

상기와 같이 탈지대두단백을 첨가하면 어울림이 좋아지고, 특이한 맛을 낼 수 있다. 그리고 연육에 돈피묵을 혼합하면 전혀 섞이지 않으나 상기와 같이 탈지대두단백을 혼합한 콜라겐 콩묵은 연육과 돈피가 잘 섞여 혼합된다. 따라서 돈피가 혼합된 어묵으로 제조할 수도 있게 된다. 상기에서 연육은 어묵을 제조하기 위해 생선을 잘게 다진 것을 말한다.Adding skim soy protein as described above can improve the appearance, it can give a unique taste. And when you mix the pork skin with pork skin, it is not mixed at all, but the collagen soybean paste with skim soy protein is mixed with the meat and pork skin. Therefore, it is also possible to prepare a fish paste mixed with pork skin. In the above it refers to chopped fish to produce fish paste.

이 경우의 어묵의 제조는 어육 30~50중량%, 돈피 30~50중량%, 탈지대두단백 10~30중량%의 비율로 어묵을 제조할 수 있게 된다.In this case, the production of the fish paste can be prepared in the proportion of fish meat 30-50% by weight, pork skin 30-50% by weight, and skim soy protein 10-30% by weight.

상기의 다양한 식픔으로 제조하는 방법은 다음과 같다.The manufacturing method of the above various ginseng is as follows.

우선, 콜라겐 쿠키의 제조는 일정량의 돈피(60~79중량%)와 물(20~39중량%)을 혼합하고, 이에 증기를 공급하여 삶는 단계; 삶은 돈피에 식염(0.5~1.5중량%)과 조미료 및 향신료를 넣어 혼합하면서 잘게 컷팅하여 겔 상태로 가공하는 단계; 성형기에서 쿠키의 형상으로 성형하는 단계; 배소기에서 노르스름하게 2차까지 구워 건조시키는 단계;로 구성된다. 상기에 있어서 중량비율은 돈피, 물, 식염 전체를 기준으로 하여 구성된 것이다. 이하 다른 방법에서도 같다.First, the preparation of the collagen cookie comprises the steps of mixing a certain amount of pig skin (60 to 79% by weight) and water (20 to 39% by weight), supplying steam to the boil; Putting salt (0.5 to 1.5% by weight), seasonings and spices into the boiled pork skin and finely cutting the mixture into a gel state; Molding to a shape of a cookie in a molding machine; Roast in the roaster to the second yellowish and dried. In the above, the weight ratio is based on pork skin, water and whole salt. The same applies to other methods below.

본 발명에서 적용되는 일반적인 것으로, 돈피에서 이물질을 제거하고, 돼지털은 소각하며, 깨끗한 물로 씻는다. 그리고 본 발명에 사용되는 대두단백은 식용으로 생산된 것으로 탈지대두단백이다. 사용되는 물은 상수도 또는 음용가능한 지하수도 가능하고, 소금은 일반식염 또는 글루타민산나트륨이 함유된 맛소금도 가능하다.Generally applied in the present invention, foreign matter is removed from the pig skin, the pig hair is incinerated, and washed with clean water. And soy protein used in the present invention is produced soy food is defatted soy protein. The water used may be tap water or potable groundwater, and salt may be salt or salt containing sodium glutamate.

그리고 본 발명에서는 조미료와 향신료가 일정량 사용될 수는 있으나 다른 재료에 비하여 그 함량이 적기 때문에 이의 함량의 표기는 생략하고 사용자의 기호와 경험에 의해 소량 사용하는 것으로 한다. 즉, 고추가루, 후추, 향신료 등은 기호에 따라 선택되어 첨가되는 재료이다.In the present invention, seasonings and spices may be used in a certain amount, but because the content is less than other materials, the description of the content is omitted and a small amount is used according to the user's preference and experience. That is, red pepper powder, pepper, spices, etc. are selected and added according to taste.

상기에서 돈피를 삶을 때는 스팀을 이용하고, 돈피가 충분히 익었으면, 삶은 물을 버리고 한번 더 삶을 수도 있는데, 이렇게 하면 지방의 함량을 더욱 낮추고 냄새를 제거할 수 있게 된다.When boiled pork, steam is used, and if pork is ripe enough, boiled water can be boiled once more, and this will further lower the fat content and remove odors.

컷팅의 단계는 잘게 잘라서 겔과 같은 상태를 만드는 것으로, 이후 성형을 좋게 하고 제품으로 완성시의 품질을 균일하게 하며 식감을 좋게 하기 위해 수행되는 단계이다. 컷팅과 동시에 식염과 향신료가 공급되어 혼합되는데, 이는 돈피의 냄새를 제거하는데 탁월한 효과를 가진다. 즉, 향신료는 돈피의 냄새를 제거하는 역할도 하게 되는데, 그냥 혼합하는 것보다 컷팅과 동시에 교반되어 혼합됨으로써 냄새 제거 효과가 뛰어나게 된다. 그리고 식염은 짠 맛을 내는 것은 물론이고, 특히 돈피 식품의 경도를 결정하는 것에 그 중요성을 가진다. 즉, 식염의 추가량이 많아질수록 무른 식품이 되는데, 식품의 유형에 따라 식염의 양을 조절하여 사용함에 특징이 있다. 상기와 같은 돈피의 냄새를 제거하기 위하여 돈피를 삶는 것과 향신료를 돈피를 컷팅하면서 혼합하는 것 및 식염의 사용은 이하의 다른 방법에서도 같다.The step of cutting is to cut finely to make a gel-like state, which is then performed to improve molding, to uniform quality when finished into a product, and to improve texture. At the same time as cutting, salt and spices are supplied and mixed, which has an excellent effect on removing the smell of pork skin. In other words, the spice also serves to remove the smell of the pork skin, it is excellent to remove the odor by being mixed with stirring at the same time than cutting the mixture. And salt is of course not only salty, but also important in determining the hardness of pork skin foods. That is, the more the amount of salt added to the soft food, characterized by the use of the amount of salt to adjust according to the type of food. In order to remove the smell of pork skin, boiled pork skin and mixing spices while cutting pork skin and the use of salt are the same in the following other methods.

그리고 배소기에서 노릇하게 굽는 2차 굽기를 행하게 되면, 과자와 같은 보기좋은 색상이 되고, 먹음직 스럽게 되며, 구워지면서 수분이 증발되어 씹으면 바삭바삭하게 되어 식감이 매우 좋게 된다.The second baking, roasted in a roaster, becomes a beautiful color like sweets, becomes delicious, and when baked, the moisture evaporates and becomes crunchy when chewed.

또한 상기의 재료 이외에 향신료로서 생강 등을 더 첨가할 수도 있는데, 이는 사용자의 기호와 경험에 의해 선택되는 것에 불과하며, 특히 제품의 탄력을 보 강하기 위하여 축합인산염을 적정량 사용할 수도 있다.In addition to the above materials, ginger may be further added as a spice, which is only selected by the user's preference and experience, and in particular, an appropriate amount of condensed phosphate may be used to enhance the elasticity of the product.

건조는 배소기에서 낮은 불로 천천히 시키는 것이 좋은데, 이는 씹을 때 바삭한 식감을 주기 위함이다.Drying should be done slowly on a roaster on a low heat to give a crispy texture when chewing.

콜라겐 콩쿠키의 제조방법은 일정량의 돈피(40~75중량%)와 대두단백(10~20중량%) 및 물(10~45중량%)을 혼합하고, 이에 증기를 공급하여 삶는 단계; 이에 식염(0.5~1.5중량%)과 조미료 및 향신료를 넣어 혼합하면서 잘게 컷팅하여 겔 상태로 가공하는 단계; 성형기에서 쿠키의 형상으로 성형하는 단계; 배소기에서 노르스름하게 2차까지 구워 건조시키는 단계;로 구성된다.The method for producing collagen bean cookies includes mixing a certain amount of pork skin (40 to 75% by weight), soybean protein (10 to 20% by weight) and water (10 to 45% by weight), and supplying steam thereto to boil it; The salt (0.5 ~ 1.5% by weight) and seasoning and spices are put into the finely cut while mixing to process in a gel state; Molding to a shape of a cookie in a molding machine; Roast in the roaster to the second yellowish and dried.

상기와 같이 제조된 콜라겐 쿠키, 콩쿠키는 유탕처리한 스넥제품과 달리 맛이 담백하고 느끼하지 않아 많이 먹어도 싫증이 나지 않는다. 그리고 일반적인 탄수화물 스넥제품보다 탄력이 있는 치절감의 느낌이 오래가고, 콜라겐 쿠키와 스넥 등 건조된 제품은 50~100g 정도의 소량만으로도 포만감을 느낀다. 그리고 탄수화물 스넥에서 느껴지는 입안의 찝찝함과 텁텁함이 느껴지지 않는다.Collagen cookies and bean cookies prepared as described above do not get bored even if you eat a lot because the taste is light and does not feel different from the processed snack products. And it has a long lasting feeling of elasticity than general carbohydrate snack products, and dried products such as collagen cookies and snacks feel full even with a small amount of 50-100g. And you don't feel the hardness and stiffness of the mouth carbohydrates.

이와 같이 본 발명은 첨가물의 사용이 없는 신선한 돈피와 식염만이 사용된 천연가공식품으로 주성분이 바로 콜라겐 단백질이다.As such, the present invention is a natural processed food using only fresh pork skin and salt without the use of additives, and its main component is collagen protein.

콜라겐 스넥의 제조는 일정량의 돈피(60~79중량%)와 물(20~39중량%)을 혼합하고, 이에 증기를 공급하여 삶는 단계; 삶은 돈피에 식염(0.5~1.5중량%)과 조미료 및 향신료를 넣어 혼합하면서 잘게 컷팅하여 겔 상태로 가공하는 단계; 성형기에서 쿠키의 형상으로 성형하는 단계; 배소기에서 1차까지만 구워 건조시키는 단계; 유탕솥에서 튀겨 냉각시키는 단계;로 구성된다.The collagen snack may be prepared by mixing a predetermined amount of pork skin (60 to 79% by weight) with water (20 to 39% by weight), and supplying steam thereto to boil it; Putting salt (0.5 to 1.5% by weight), seasonings and spices into the boiled pork skin and finely cutting the mixture into a gel state; Molding to a shape of a cookie in a molding machine; Baking only the first in an roaster and drying; It consists of; fried in a boiling pot to cool.

그리고 콜라겐 콩스넥의 제조는 일정량의 돈피(40~75중량%)와 대두단백(10~20중량%) 및 물(10~45중량%)을 혼합하고, 이에 증기를 공급하여 삶는 단계; 이에 식염(0.5~1.5중량%)과 조미료 및 향신료를 넣어 혼합하면서 잘게 컷팅하여 겔 상태로 가공하는 단계; 성형기에서 쿠키의 형상으로 성형하는 단계; 배소기에서 1차까지만 구워 건조시키는 단계; 유탕솥에서 튀겨 냉각시키는 단계;로 구성된다.And the production of collagen bean neck is prepared by mixing a certain amount of pig skin (40 to 75% by weight), soy protein (10 to 20% by weight) and water (10 to 45% by weight), supplying steam to boil; The salt (0.5 ~ 1.5% by weight) and seasoning and spices are put into the finely cut while mixing to process in a gel state; Molding to a shape of a cookie in a molding machine; Baking only the first in an roaster and drying; It consists of; fried in a boiling pot to cool.

상기와 같이 유탕솥에서 튀긴 후 냉각된 콜라겐 스넥과 콩스넥은 부드럽고 풍성한 보기 좋은 모양이 되고, 씹을 때 바삭바삭 해진다.The collagen and bean snacks cooled after being fried in a frying pan become soft and rich in appearance, and become crunchy when chewed.

그리고 하나하나가 깨끗하고 풍성해 보여 보기가 좋고 먹음직스러워 보인다. 일반적인 탄수화물 스넥제품보다 특이한 탄력있는 치절감을 느낄 수 있고, 스넥모양을 막대, 링, 사각, 원통 등 자유롭게 만들 수 있으며, 설탕 등의 당류와 탄수화물을 사용하지 않아 먹고난 후 텁텁함이나 찝찝함이 없다. 즉 본 발명은 식품첨가물을 사용하지 않고 신선한 돈피와 식염만으로 스넥을 제조하고, 탈지대두를 첨가하여 특별한 고소한 맛을 내고 있다.And each one is clean and rich, and it looks good and looks delicious. You can feel the elasticity of the peculiar elasticity than the general carbohydrate snack products, and you can freely make the shape of the snack bar, ring, square, cylinder, etc., and do not use sugars and carbohydrates such as sugar, so there is no rust or stiffness after eating. That is, the present invention produces a snack using only fresh skin and salt without using food additives, and adds skim soybeans to give a special flavor.

콜라겐 냉면을 제조하는 방법은 일정량의 돈피(60~79중량%)와 물(20~39중량%)을 혼합하고, 이에 증기를 공급하여 삶는 단계; 삶은 돈피에 식염(0.5~1.5중량%)과 조미료 및 향신료를 넣어 혼합하면서 잘게 컷팅하여 겔 상태로 가공하는 단계; 제면기 노즐로 압출하여 돈피면발을 성형하는 단계; 냉각수로 급냉시키는 단계;로 구성된다.Method for producing a collagen cold noodles comprises the steps of mixing a certain amount of pig skin (60-79% by weight) and water (20-39% by weight), supplying steam to the boil; Putting salt (0.5 to 1.5% by weight), seasonings and spices into the boiled pork skin and finely cutting the mixture into a gel state; Extruding with a noodle maker nozzle to form a pork nipper; And quenching with cooling water.

그리고 콜라겐 콩냉면을 제조하는 방법은 일정량의 돈피(40~75중량%)와 대두단백(10~20중량%) 및 물(10~45중량%)을 혼합하고, 이에 증기를 공급하여 삶는 단계; 이에 식염(0.5~1.5중량%)과 조미료 및 향신료를 넣어 혼합하면서 잘게 컷팅하여 겔 상태로 가공하는 단계; 제면기 노즐로 압출하여 돈피면발을 성형하는 단계; 냉각수로 급냉시키는 단계;로 구성된다.And the method for producing a collagen bean cold noodles comprises mixing a certain amount of pork skin (40 to 75% by weight), soy protein (10 to 20% by weight) and water (10 to 45% by weight), supplying steam to boil; The salt (0.5 ~ 1.5% by weight) and seasoning and spices are put into the finely cut while mixing to process in a gel state; Extruding with a noodle maker nozzle to form a pork nipper; And quenching with cooling water.

상기에서 제면기를 통한 면발로의 성형은 돈피를 뜨거운 된죽 상태와 같이 한 후 압출 등의 방법으로 성형하고, 바로 냉각수로 급냉시켜 얻는다.The forming of the cotton noodle through the noodle making machine is obtained by forming the pig skin in the form of a hot porridge and then extruding it by a method such as extrusion, and quenching it immediately with cooling water.

상기와 같이 냉면으로 제조하게 되면 국물과 함께 식품을 먹을 수 있는 장점이 있게 된다.When prepared with cold noodles as described above there is an advantage to eat food with soup.

콜라겐 묵의 제조방법은 일정량의 돈피(60~79중량%)와 물(20~39중량%)을 혼합하고, 이에 증기를 공급하여 삶는 단계; 삶은 돈피에 식염(0.5~1.5중량%)과 조미료 및 향신료를 넣어 혼합하면서 잘게 컷팅하여 겔 상태로 가공하는 단계; 성형기에서 두부 모양으로 성형하는 단계; 냉각수로 냉각시키는 단계;로 구성된다.The method for producing collagen jelly comprises the steps of mixing a certain amount of pig skin (60-79% by weight) and water (20-39% by weight), supplying steam to the boil; Putting salt (0.5 to 1.5% by weight), seasonings and spices into the boiled pork skin and finely cutting the mixture into a gel state; Molding into a head shape in a molding machine; And cooling with cooling water.

그리고 콜라겐 콩묵의 제조방법은 일정량의 돈피(40~75중량%)와 대두단백(10~20중량%) 및 물(10~45중량%)을 혼합하고, 이에 증기를 공급하여 삶는 단계; 이에 식염(0.5~1.5중량%)과 조미료 및 향신료를 넣어 혼합하면서 잘게 컷팅하여 겔 상태로 가공하는 단계; 성형기에서 두부 모양으로 성형하는 단계; 냉각수로 냉각시키는 단계;로 구성된다.And the method for producing collagen soybean paste is a step of mixing a certain amount of pig skin (40 to 75% by weight), soy protein (10 to 20% by weight) and water (10 to 45% by weight), supplying steam to boil; The salt (0.5 ~ 1.5% by weight) and seasoning and spices are put into the finely cut while mixing to process in a gel state; Molding into a head shape in a molding machine; And cooling with cooling water.

상기와 같이 묵으로 제조된 돈피묵은 일반 묵과 같이 잘게 썰어 양념장 등에 찍어 먹을 수 있다.As described above, the pork skin made with jelly can be chopped like a regular jelly and eaten with seasoning sauce.

이와 같이 본 발명은 탄수화물이 없는 돈피를 주재료로하여 일체의 화학 조미료가 사용되지 않은 다양한 쿠키와 스넥 등의 식품이 제공됨으로써, 식감과 치절감이 매우 향상되어 다양한 욕구에 부응하는 건강 다이어트 식품을 제공할 수 있게 된다.As described above, the present invention provides a variety of foods such as cookies and snacks without carbohydrate-free pork skin as a main ingredient, thereby providing a healthy diet food that satisfies a variety of needs by improving the texture and cutting value. You can do it.

Claims (16)

돈피 40~75중량%, 대두단백 10~20중량%, 물 10~45중량%, 식염 0.5~1.5중량%의 구성비를 가진 혼합물이 바삭하게 구워지거나, 구운 후 튀겨져 쿠키 또는 스넥으로 형성된 돈피를 주재료로 한 식품.A mixture of 40 to 75% by weight of pork, 10 to 20% by weight of soy protein, 10 to 45% by weight of water, and 0.5 to 1.5% by weight of salt is baked crispy, or fried and fried to form a cookie or snack. Main food. 돈피 40~75중량%, 대두단백 10~20중량%, 물 10~45중량%, 식염 0.5~1.5중량%의 구성비를 가진 혼합물이 면발로 압출되어 콜라겐 콩냉면으로 성형됨을 특징으로 하는 돈피를 주재료로 한 식품.Pork skin is composed of 40 ~ 75% by weight, 10 ~ 20% by weight of soy protein, 10 ~ 45% by weight of water, and 0.5 ~ 1.5% by weight of salt. Food made with. 돈피 40~75중량%, 대두단백 10~20중량%, 물 10~45중량%, 식염 0.5~1.5중량%의 구성비를 가진 혼합물이 두부모양으로 성형되어 콜라겐 콩묵으로 성형됨을 특징으로 하는 돈피를 주재료로 한 식품.Pork skin is characterized in that the mixture with the composition ratio of 40 to 75% by weight, 10 to 20% by weight of soy protein, 10 to 45% by weight of water, and 0.5 to 1.5% by weight of salt is molded into tofu shape and formed into collagen soybean. Food made with. 돈피 40~75중량%, 대두단백 10~20중량%, 물 10~45중량%, 식염 0.5~1.5중량%의 구성비를 가진 혼합물이 원료식품으로 냉동보관되거나 분말화됨을 특징으로 하는 돈피를 주재료로한 식품.Pork skin is characterized in that the mixture containing 40 to 75% by weight of pork, 10 to 20% by weight of soy protein, 10 to 45% by weight of water, and 0.5 to 1.5% by weight of salt is stored or powdered as a raw material. One food. 돈피를 전처리하는 제1단계; 전처리된 돈피를 다양한 식품 유형으로 제조하는 제2단계;로 구성된 돈피를 주재료로 한 식품의 제조방법에 있어서, 상기 전처리하는 제1단계는 돈피 60~79중량%, 물 20~39중량%을 혼합하는 과정; 상기 혼합물에 스팀을 공급하여 삶는 과정; 삶은 물을 제거하는 과정; 스팀으로 돈피를 재차 삶는 과정; 삶은 돈피를 잘게 컷팅하면서 동시에 식염 0.5~1.5중량%와 조미료 및 향신료를 넣어 혼합하여 겔 상태로 가공하는 과정;을 포함하여 구성됨을 특징으로 하는 돈피를 주재료로 한 식품의 제조방법.A first step of preprocessing the donpi; A second step of preparing the pre-treated pig skin in a variety of food types; In the method of manufacturing a food based on the pig skin consisting of, The first step of pre-treatment is a mixture of 60 to 79% by weight, 20 to 39% by weight of water Process of doing; Boiling by supplying steam to the mixture; The process of removing boiled water; The process of re-boiling pork skin with steam; Boiled pork cut finely and at the same time 0.5 to 1.5% by weight of salt and seasonings and spices mixed and processed into a gel state; manufacturing method of a food based on pork skin, characterized in that it comprises a. 돈피를 전처리하는 제1단계; 전처리된 돈피를 다양한 식품 유형으로 제조하는 제2단계;로 구성된 돈피를 주재료로 한 식품의 제조방법에 있어서, 상기 전처리하는 제1단계는 돈피 40~75중량%, 대두단백 10~20중량%, 물 10~45중량%을 혼합하는 과정; 상기 혼합물에 스팀을 공급하여 삶는 과정; 삶은 물을 제거하는 과정; 스팀으로 돈피를 재차 삶는 과정; 삶은 돈피를 잘게 컷팅하면서 동시에 식염 0.5~1.5중량%와 조미료 및 향신료를 넣어 혼합하여 겔 상태로 가공하는 과정;을 포함하여 구성됨을 특징으로 하는 돈피를 주재료로 한 식품의 제조방법.A first step of preprocessing the donpi; A second step of preparing a pre-treated pork skin in a variety of food types; In the method of manufacturing a food based on pig skin consisting of, the first step of pre-treatment is 40 to 75% by weight of pig skin, 10 to 20% by weight of soy protein, Mixing 10 to 45% by weight of water; Boiling by supplying steam to the mixture; The process of removing boiled water; The process of re-boiling pork skin with steam; Boiled pork cut finely and at the same time 0.5 to 1.5% by weight of salt and seasonings and spices mixed and processed into a gel state; manufacturing method of a food based on pork skin, characterized in that it comprises a. 삭제delete 삭제delete 삭제delete 삭제delete 삭제delete 삭제delete 삭제delete 삭제delete 삭제delete 삭제delete
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CN105124084A (en) * 2015-06-26 2015-12-09 贵州大学 Pigskin collagen peptide beautifying weight-losing soft sweets and preparation method thereof
KR102054590B1 (en) 2018-08-31 2020-01-22 (주) 토담 Method for manufacturing collagen jelly extrugen molding object

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KR100984399B1 (en) * 2010-02-23 2010-09-29 김정원 A jelly named moock using the skins of pigs and manufacturing method thereof
KR101413003B1 (en) * 2012-04-13 2014-07-02 명일축산영농조합 Manufacturing Method For Slices Of Boiled Pork
KR101471294B1 (en) * 2013-06-19 2014-12-10 지승광 Method manufacture of rice cracker kimbap beans meat containing collagen
KR101798356B1 (en) * 2017-02-13 2017-12-13 김유택 Processed products containing the high concentration of collagen from porcine and manufacturing method thereof
KR101865753B1 (en) * 2017-08-31 2018-07-13 김유택 Processed products containing the high concentration of collagen from porcine and manufacturing method thereof
CN107874137A (en) * 2017-11-09 2018-04-06 桐城市雨润生物科技有限公司 A kind of pig skin beautifying albumen powder and preparation method thereof

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KR101356539B1 (en) 2011-09-16 2014-01-29 사단법인 세종전통음식연구소 Healthy soybean jelly and preparation method thereof
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KR102054590B1 (en) 2018-08-31 2020-01-22 (주) 토담 Method for manufacturing collagen jelly extrugen molding object

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