KR100860973B1 - Vacuum wrapped pork hock manufacturing method - Google Patents
Vacuum wrapped pork hock manufacturing method Download PDFInfo
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- KR100860973B1 KR100860973B1 KR1020080021801A KR20080021801A KR100860973B1 KR 100860973 B1 KR100860973 B1 KR 100860973B1 KR 1020080021801 A KR1020080021801 A KR 1020080021801A KR 20080021801 A KR20080021801 A KR 20080021801A KR 100860973 B1 KR100860973 B1 KR 100860973B1
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 14
- 235000015277 pork Nutrition 0.000 title claims description 7
- 210000004124 hock Anatomy 0.000 title 1
- 235000017858 Laurus nobilis Nutrition 0.000 claims abstract description 27
- 235000005212 Terminalia tomentosa Nutrition 0.000 claims abstract description 27
- 244000147568 Laurus nobilis Species 0.000 claims abstract description 26
- 244000269722 Thea sinensis Species 0.000 claims abstract description 25
- 235000009569 green tea Nutrition 0.000 claims abstract description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims abstract description 13
- 235000017803 cinnamon Nutrition 0.000 claims abstract description 13
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 12
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 claims abstract description 12
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims abstract description 12
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 claims abstract description 12
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims abstract description 12
- 235000003140 Panax quinquefolius Nutrition 0.000 claims abstract description 12
- 235000008434 ginseng Nutrition 0.000 claims abstract description 12
- 229940010454 licorice Drugs 0.000 claims abstract description 12
- 240000002234 Allium sativum Species 0.000 claims abstract description 11
- SLFHWLMXLIRLPS-DFWYDOINSA-N N[C@@H](CCC(N)=O)C(=O)O.[Na] Chemical compound N[C@@H](CCC(N)=O)C(=O)O.[Na] SLFHWLMXLIRLPS-DFWYDOINSA-N 0.000 claims abstract description 11
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 11
- 235000004611 garlic Nutrition 0.000 claims abstract description 11
- 235000008397 ginger Nutrition 0.000 claims abstract description 11
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 11
- 229920002472 Starch Polymers 0.000 claims abstract description 9
- 235000019698 starch Nutrition 0.000 claims abstract description 9
- 239000008107 starch Substances 0.000 claims abstract description 9
- 239000006188 syrup Substances 0.000 claims abstract description 9
- 235000020357 syrup Nutrition 0.000 claims abstract description 9
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 8
- 230000008569 process Effects 0.000 claims abstract description 4
- 244000291564 Allium cepa Species 0.000 claims abstract 2
- 240000004670 Glycyrrhiza echinata Species 0.000 claims abstract 2
- 244000131316 Panax pseudoginseng Species 0.000 claims abstract 2
- 244000273928 Zingiber officinale Species 0.000 claims abstract 2
- 235000013372 meat Nutrition 0.000 abstract description 19
- 238000010411 cooking Methods 0.000 abstract description 13
- 244000203593 Piper nigrum Species 0.000 abstract description 8
- 235000008184 Piper nigrum Nutrition 0.000 abstract description 8
- 239000000203 mixture Substances 0.000 abstract description 7
- 235000002566 Capsicum Nutrition 0.000 abstract description 6
- 239000006002 Pepper Substances 0.000 abstract description 6
- 235000016761 Piper aduncum Nutrition 0.000 abstract description 6
- 235000017804 Piper guineense Nutrition 0.000 abstract description 6
- 230000008859 change Effects 0.000 abstract description 2
- 238000012856 packing Methods 0.000 abstract description 2
- 238000004321 preservation Methods 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 13
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- 238000012360 testing method Methods 0.000 description 11
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- 241000234314 Zingiber Species 0.000 description 9
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 6
- 235000005487 catechin Nutrition 0.000 description 6
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 6
- 239000004615 ingredient Substances 0.000 description 6
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- 201000011510 cancer Diseases 0.000 description 4
- 238000002474 experimental method Methods 0.000 description 4
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 3
- 150000001765 catechin Chemical class 0.000 description 3
- 235000012000 cholesterol Nutrition 0.000 description 3
- 229950001002 cianidanol Drugs 0.000 description 3
- 239000003925 fat Substances 0.000 description 3
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- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- 241000699670 Mus sp. Species 0.000 description 2
- 208000007536 Thrombosis Diseases 0.000 description 2
- 235000013614 black pepper Nutrition 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
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- 238000011161 development Methods 0.000 description 2
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- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 230000000007 visual effect Effects 0.000 description 2
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 102000016942 Elastin Human genes 0.000 description 1
- 108010014258 Elastin Proteins 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- ZDXPYRJPNDTMRX-VKHMYHEASA-N L-glutamine Chemical compound OC(=O)[C@@H](N)CCC(N)=O ZDXPYRJPNDTMRX-VKHMYHEASA-N 0.000 description 1
- 229930182816 L-glutamine Natural products 0.000 description 1
- 241000218195 Lauraceae Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 230000009471 action Effects 0.000 description 1
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- 230000001580 bacterial effect Effects 0.000 description 1
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- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 229930002875 chlorophyll Natural products 0.000 description 1
- 235000019804 chlorophyll Nutrition 0.000 description 1
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 235000019784 crude fat Nutrition 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 229920002549 elastin Polymers 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 235000020256 human milk Nutrition 0.000 description 1
- 210000004251 human milk Anatomy 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- QSHDDOUJBYECFT-UHFFFAOYSA-N mercury Chemical compound [Hg] QSHDDOUJBYECFT-UHFFFAOYSA-N 0.000 description 1
- 229910052753 mercury Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000000474 nursing effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000021003 saturated fats Nutrition 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 235000015424 sodium Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 108700012359 toxins Proteins 0.000 description 1
- 150000003626 triacylglycerols Chemical class 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods 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
- 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
- A23V2200/14—Mouthfeel improving agent
Abstract
진공 포장 족발의 제조 방법이 개시된다. 본 발명에 따른 진공 포장 족발 제조 방법은 소정 량의 물에 돼지족 100 중량부에 대하여 녹차 1.26 중량부, 생강 0.94 중량부, 마늘 0.63 중량부, 간장 0.31 중량부, 물엿 0.31 중량부, 계피 0.31 중량부, 임의 비율의 양파와 인삼과 통후추와 L-글루타민 나트륨 및 감초로 이루어진 조성물 0.94 중량부를 투입하여 끓인 물에 돼지족을 넣고 70 ~ 90℃에서 60 ∼ 120분 동안 조리한 다음, 월계수 0.10 ~ 0.30 중량부를 추가로 투입하여 50 ~ 70℃에서 30 ∼ 50분 동안 조리한 후 진공포장하는 과정으로 이루어짐을 특징으로 한다. 본 발명의 진공 포장 족발 제조 방법에 따르면 종래의 일반 진공 포장 족발에 비하여 육질이 매우 부드럽고 미감이 담백할 뿐만 아니라 장시간 포장 상태를 유지하여도 육질이 변하지 않고 물러짐이 없어 보존이 용이한 진공 포장 족발을 제공한다.Disclosed is a method of making vacuum packed pig feet. The method for preparing vacuum packed pig feet according to the present invention comprises 1.26 parts by weight of green tea, 0.94 parts by weight of ginger, 0.63 parts of garlic, 0.31 parts by weight of soy sauce, 0.31 parts by weight of starch syrup, and 0.31 parts of cinnamon with respect to 100 parts by weight of pig group in a predetermined amount of water. , 0.94 parts by weight of a composition consisting of onion, ginseng, whole pepper, L-glutamine sodium and licorice in any ratio, and put the pig group in boiled water, cooked for 60 to 120 minutes at 70 ~ 90 ℃, and then 0.10 ~ 0.30 parts by weight of laurel In addition, after the cooking for 30 to 50 minutes at 50 ~ 70 ℃ characterized in that the process made of vacuum packaging. According to the vacuum packed pig feet production method of the present invention, compared to the conventional vacuum packed pig feet, the meat quality is very soft and the aesthetics are not only light, but the meat quality does not change and does not retreat even if the packing state is maintained for a long time. To provide.
진공 포장, 족발, 육질, 보존 Vacuum packing, pig hog, flesh, preservation
Description
본 발명은 족발 제조 방법에 관한 것으로 특히 진공 포장하여 출시되지만 종래의 진공 포장 족발에 비하여 육질이 매우 부드러우면서도 쉽게 상하거나 물러지지 않아 보존이 용이한 진공 포장 족발의 제조 방법에 관한 것이다.The present invention relates to a method for producing a hog hog, in particular, but is released in a vacuum packed, but relates to a method for producing a vacuum packed hog that is easy to store because the meat is very soft and not easily spoiled or receded compared to the conventional vacuum packed hog.
족발은 돼지의 다리 부분을 요리한 것을 칭한 것이다. 족발은 콜라겐이나 엘라스틴 등의 단백질 성분이 풍부하고 그 외에도 탄수화물조단백질, 조지방, 포화지방, 콜레스테롤, 나트륨등을 함유하고 있다. 또한, 족발은 과거부터 모유분비를 촉진하는 작용을 하여 수유부에게 좋다고 알려져 있으며, 젤라틴 성분이 풍부하여 피부 미용과 노화 방지에 효과가 있는 것으로 밝혀져 있다. 또한, 족발은 납이나 수은등의 중금속과 같은 독소를 체외로 배출하는 효과도 있는 것으로 알려져 영양이 풍부할 뿐만 아니라 건강에 매우 유익한 음식으로 자리잡고 있다.Jokbal refers to cooking of leg of pig. Pig's feet are rich in protein, such as collagen and elastin, and also contains crude carbohydrate protein, crude fat, saturated fat, cholesterol, and sodium. In addition, jokbal has been known to be effective for nursing mothers by promoting the secretion of breast milk from the past, it is found that the rich gelatin component is effective in skin care and anti-aging. In addition, pig feet are known to be effective in releasing toxins such as heavy metals such as lead and mercury out of the body, and are not only rich in nutrition but also very healthy.
최근에는 녹차 성분을 추가한 일명 녹차 족발이 시도되어 판매되고 있다. 녹차 족발은 녹차의 성분으로 인하여 지방질을 분해하여 고혈압이나 동맥경화, 심장병, 당뇨병 등을 예방하며 풍부한 엽록소와 비타민 미네랄과 같은 미량 영양소로 인하여 유아의 성장 발육을 촉진시킨다는 연구 결과도 보고되고 있다.Recently, a so-called green tea jokbal with added green tea ingredients has been tried and sold. Green tea jogbal has been reported to prevent fat, hypertension, arteriosclerosis, heart disease, diabetes, etc., due to the components of green tea, and accelerate the growth and development of infants due to the rich nutrients such as chlorophyll and vitamin minerals.
녹차 성분 중에서는 카테킨이 가장 강력한 효능을 가진다 할 것인데 녹차의 떫은 맛이 바로 카테킨 성분으로 인한 것이라 한다. 카테킨은 일반적으로는 타닌으로도 총칭되기도 하는데 녹차에 포함되어 있는 성분 속에서는 가장 함유율이 높아, 녹차의 8 ~15 %정도를 차지하고 있다.Among the green tea ingredients, catechin is said to have the most powerful effect, the astringent taste of green tea is said to be due to the catechin component. Catechin is also commonly referred to as tannin, the highest content of green tea contained, accounting for about 8-15% of green tea.
카테킨의 알려진 효능으로는 첫 번째로 동맥 경화나 심장질환을 예방한다는 것이다. 즉, 혈중 지방질(콜레스테롤, 중성 지방등의 혈액중의 지방질)이 비정상으로 너무 증가한 상태를 고지혈증이라고 하는데 그 결과, 혈관의 안쪽에 콜레스테롤이 쌓이거나 혈전이 되어 혈액의 흐름이 나빠져 동맥 경화나 심장병이 일어난다. 카테킨에는 이러한 혈중 지방질을 정상화로 만들어, 혈전이 생기는 것을 막는 효과가 있다는 것이다. 두 번째로 항암제로서의 기능한다는 것이다. 암 발생의 메커니즘에는 2 단계가 있다고 한다. 하나는 입회라고 하여, 정상적인 세포의 유전자가 발암 물질등에 의해 상쳐를 입어, 돌연변이를 일으켜 암이 되기 쉬운 상태가 되는 것이고, 또 하나는 프로모션이라고 하여, 입회 상태가 수복되지 않은 채, 암세포로 성장하는 것인데, 녹차의 카테킨에는 이 입회와 프로모션의 양쪽 모두의 작용을 저지하는 힘이 있다는 것이다. 실제, 마우스를 사용한 동물 실험에서도 녹차를 먹인 마우스 쪽이 암발생율이 낮았다는 결과가 있었다. 이외에도 세균 증식 억제, 살균, 산화 방지 등등 많은 효능이 있다고 알려져 있다. 이와 같이 몸에 좋은 녹차를 함유한 족발은 육류에 녹차 성분이 포함된 것이므로 더욱 그 효능이 돋보이게 된다 할 것이다.The first known benefits of catechins are the prevention of atherosclerosis and heart disease. In other words, hyperlipidemia is a condition in which blood fat (cholesterol, triglycerides, etc.) increases abnormally too much. As a result, cholesterol accumulates inside the blood vessels or becomes a blood clot, resulting in poor blood flow and atherosclerosis and heart disease. Happens. Catechins have the effect of normalizing these blood fats and preventing the formation of blood clots. Secondly, it functions as an anticancer agent. There are two stages in the mechanism of cancer development. One is called enlistment, and the gene of normal cell is wound by carcinogens, and it is in a state to become mutant and becomes cancer, and the other is promotion, and it grows into cancer cell without enlistment state repaired Green tea catechins have the power to block the action of both enrollment and promotion. In fact, even in animal experiments with mice, mice fed green tea had a lower cancer incidence. In addition, it is known to have many effects such as inhibiting bacterial growth, sterilization, anti-oxidation, and the like. Like this, jogbal containing healthy green tea will be more effective because the meat contains green tea ingredients.
이러한 우수한 효능으로 족발의 보급은 꾸준하게 이어져 오고 있다. 이동성과 보관성을 향상시키기 위하여 종래의 족발 제조 방법에 따르면 진공 포장된 족발의 제조도 이루어지고 있다. 하지만, 종래의 진공 포장된 족발을 제조하는 과정에서는 투입되는 돼지족의 부피를 크게 할 경우에는 족 내부의 빈 공간으로부터 공기가 남아 있고 수분이 잔류하여 족발이 부패될 수 있다. 이를 방지하기 위하여 족발을 잘게 잘라서 포장하는데 그렇게 되면 부드러운 맛이 적어지고 전체적인 미감이 떨어지게 된다는 문제점이 있다. 또한, 종래의 족발 제조 방법에 따르면 육질을 보다 부드럽게 하기 위해서는 술을 첨가하고 있으나, 그 효과도 미미할 뿐만 아니라 술의 발효 성분으로 인하여 장기간 보존을 요하는 곳에 사용되는 진공 포장에는 적용되기가 곤란하다는 문제점이 있다. 한편, 족발이나 돼지 고기에 녹차 성분을 투여하면 육질이 부드러워지고 건강에 유익하다고 하여 제품에 적용되고 있다. 하지만, 녹차 성분을 가하여 육질을 부드럽게 유지하면서도 동시에 보존성이 좋은 제품에 대한 필요성이 여전히 존재한다. With such excellent efficacy, the spread of jogbal has been continued steadily. In order to improve mobility and storage properties, the production of vacuum packed pig feet is also performed according to the conventional method of manufacturing pig feet. However, in the process of manufacturing the conventional vacuum-packed pig feet, when the volume of the pig group introduced is increased, air may remain from the empty space inside the feet and moisture may remain and the pig feet may decay. In order to prevent this, there is a problem in that the jokbal is finely cut and packaged so that the soft taste is reduced and the overall aesthetics fall. In addition, according to the conventional method for producing pig feet, liquor is added to make the meat softer, but the effect is also insignificant, and it is difficult to apply to vacuum packaging used where it is required to be stored for a long time due to the fermentation ingredients of liquor. There is this. On the other hand, administration of green tea ingredients to pork feet and pork meat has been applied to products because the meat is soft and beneficial to health. However, there is still a need for green tea ingredients to keep meat quality soft while maintaining good preservation.
본 발명이 이루고자 하는 기술적 과제는 맛이 부드럽고 미감이 담백하며 보존이 용이한 진공 포장 족발의 제조 방법을 제공하는 것이다.The technical problem to be achieved by the present invention is to provide a method for producing a vacuum packed jokbal that is soft in taste, light in taste and easy to store.
상기 기술적 과제를 이루기 위한 본 발명에 따른 진공 포장 족발의 제조 방법은 돼지족 1kg에 대하여 20리터의 비율로 결정되는 양의 물에 돼지족 100 중량부에 대하여 녹차 1.26 중량부, 생강 0.94 중량부, 마늘 0.63 중량부, 간장 0.31 중량부, 물엿 0.31 중량부, 계피 0.31 중량부, 양파 0.6 중량부, 인삼 0.15 중량부, 통후추 0.03 중량부, L-글루타민 나트륨 0.06 중량부, 및 감초 0.1 중량부를 투입하여 끓인 물에 돼지족을 넣고 70 ~ 90℃에서 60 ∼ 120분 동안 조리한 다음, 월계수 0.10 ~ 0.30 중량부를 추가로 투입하여 50 ~ 70℃에서 30 ∼ 50분 동안 조리한 후 진공포장하는 과정으로 이루어짐을 특징으로 한다.The method for producing a vacuum packed pig feet according to the present invention for achieving the above technical problem is 1.26 parts by weight of green tea, 0.94 parts by weight of ginger, 0.63 parts of garlic, 0.63 parts by weight of pork in the amount of water determined by the ratio of 20 liters per 1 kg of pigs Parts by weight, 0.31 parts by weight of soy sauce, 0.31 parts by weight of starch syrup, 0.31 parts by weight of cinnamon, 0.6 parts by weight of onion, 0.15 parts by weight of ginseng, 0.03 parts by weight of pepper, 0.06 parts by weight of L-glutamine sodium, and 0.1 parts by weight of licorice After the pig group was put in and cooked for 60 to 120 minutes at 70 ~ 90 ℃, the addition of 0.10 ~ 0.30 parts by weight of laurel was added to cook for 30 to 50 minutes at 50 ~ 70 ℃ and characterized in that the vacuum packaging process do.
또한, 상기 월계수는 잎 형태를 분쇄하여 그물망으로 감싸 투입된 것이 보다 바람직하다.In addition, the laurel is more preferably pulverized leaf form wrapped in a net.
본 발명의 진공 포장 족발 제조 방법에 따르면 종래의 일반 진공 포장 족발에 비하여 육질이 매우 부드럽고 미감이 담백할 뿐만 아니라 장시간 포장 상태를 유지하여도 육질이 변하지 않고 물러짐이 없어 보존이 용이한 진공 포장 족발을 제공한다.According to the vacuum packed pig feet production method of the present invention, compared to the conventional vacuum packed pig feet, the meat quality is very soft and the aesthetics are not only light, but the meat quality does not change and does not retreat even if the packing state is maintained for a long time. To provide.
이하 첨부된 도면들을 참조하여 본 발명의 바람직한 실시예들을 보다 상세히 설명하기로 한다.Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings.
본 발명에 따르면 돼지족 1kg에 대하여 20리터의 비율로 결정되는 양의 물에 돼지족 100 중량부에 대하여 녹차 1.26 중량부, 생강 0.94 중량부, 마늘 0.63 중량부, 간장 0.31 중량부, 물엿 0.31 중량부, 계피 0.31 중량부, 양파와 인삼과 통후추와 L-글루타민 나트륨 및 감초로 이루어진 조성물 0.94 중량부(예를들어, 양파 0.6 중량부, 인삼 0.15 중량부, 통후추 0.03 중량부, L-글루타민 나트륨 0.06 중량부, 및 감초 0.1 중량부)를 투입하여 끓인 물에 돼지족을 넣어 70 ~ 90℃에서 60 ∼ 120분 동안 조리한다. 그 다음으로 월계수 0.10 ~ 0.30 중량부를 추가로 투입하여 50 ~ 70℃에서 30 ∼ 50분 동안 조리한 후 진공포장한다.According to the present invention, 1.26 parts by weight of green tea, 0.94 parts by weight of ginger, 0.63 parts by weight of garlic, 0.31 parts by weight of soy sauce, 0.31 parts by weight of starch syrup, in 100 parts by weight of water in an amount of water determined at a rate of 20 liters per 1 kg of pigs, 0.31 parts cinnamon, 0.94 parts by weight of onions, ginseng, peppercorns, L-glutamine sodium and licorice (e.g., 0.6 parts by weight of onions, 0.15 parts of ginseng, 0.03 parts of whole peppercorns, 0.06 parts of L-glutamine sodium) , And 0.1 parts by weight of licorice) and put the pig group in boiled water and cook for 60 to 120 minutes at 70 ~ 90 ℃. Then add 0.10 to 0.30 parts by weight of laurel and cook for 30 to 50 minutes at 50 ~ 70 ℃ and vacuum packed.
[실시예 1]Example 1
20ℓ의 물에 돼지족 1㎏에 대하여 녹차 12.6g, 생강 9.4g, 마늘 6.3g 중량부, 간장 3.1g, 물엿 3.1g, 계피 3.1g, 임의 비율의 양파와 인삼과 통후추와 L-글루타민 나트륨 및 감초로 이루어진 조성물 9.4g을 투입하여 끓인 물에 돼지족을 넣고 70℃에서 60분 동안 조리한 다음, 월계수 1.0g을 추가로 투입하여 50℃에서 30분 동안 조리한 후 진공포장한다. 이를 중량부로 환산하면 다음과 같다. 즉, 소정 량의 물에 돼지족 100 중량부에 대하여 녹차 1.26 중량부, 생강 0.94 중량부, 마늘 0.63 중량부, 간장 0.31 중량부, 물엿 0.31 중량부, 계피 0.31 중량부, 임의 비율의 양파와 인삼과 통후추와 L-글루타민 나트륨 및 감초로 이루어진 조성물 0.94 중량부이며 월계수 0.10 중량부에 해당한다.Green tea 12.6g, ginger 9.4g, garlic 6.3g weight part, soy sauce 3.1g, starch syrup 3.1g, cinnamon 3.1g, onion, ginseng, pepper and L-glutamine sodium and licorice The composition consisting of 9.4g was added to boiled water in boiled water and cooked at 70 ℃ for 60 minutes, and then further added 1.0g laurel cooked at 50 ℃ for 30 minutes and vacuum packed. Convert this to parts by weight as follows. That is, 1.26 parts by weight of green tea, 0.94 parts by weight of ginger, 0.63 parts by weight of garlic, 0.31 parts by weight of soy sauce, 0.31 parts by weight of starch syrup, 0.31 parts by weight of cinnamon, and onions and ginseng in any ratio. 0.94 parts by weight of a composition consisting of whole peppercorns, sodium L-glutamine and licorice, corresponding to 0.10 parts by weight of laurel.
[실시예 2]Example 2
소정 량의 물에 돼지족 1㎏에 대하여 녹차 12.6g, 생강 9.4g, 마늘 6.3g 중량부, 간장 3.1g, 물엿 3.1g, 계피 3.1g, 임의 비율의 양파와 인삼과 통후추와 L-글루타민 나트륨 및 감초로 이루어진 조성물 9.4g을 투입하여 끓인 물에 돼지족을 넣고 70℃에서 60분 동안 조리한 다음, 월계수 3.0g을 추가로 투입하여 50℃에서 30분 동안 조리한 후 진공포장한다. 이를 중량부로 환산하면 월계수 0.30 중량부에 해당하며 나머지는 실시예 1에서와 동일하다.12.6 g of green tea, 9.4 g of ginger, 6.3 g of garlic, 3.1 g of soy sauce, 3.1 g of cinnamon, 3.1 g of cinnamon, onions, ginseng, black pepper, sodium L-glutamine, and 9.4g of licorice is added to the boiled water and cooked in boiled water at 70 ° C. for 60 minutes, and then 3.0 g of laurel is added and cooked at 50 ° C. for 30 minutes, followed by vacuum packing. When converted into parts by weight, it corresponds to a monthly coefficient of 0.30 parts by weight, and the rest is the same as in Example 1.
[비교예 1]Comparative Example 1
돼지족 1㎏에 대하여 녹차 12.6g, 생강 9.4g, 마늘 6.3g 중량부, 간장 3.1g, 물엿 3.1g, 계피 3.1g, 임의 비율의 양파와 인삼과 통후추와 L-글루타민 나트륨 및 감초로 이루어진 조성물 9.4g을 투입하여 끓인 물에 돼지족을 넣고 70℃에서 60분 동안 조리한 다음 진공포장한다. 즉, 월계수를 투입하지 않으며 추가 조리 시간이 주어지지 않는다.Composition 9.4 consisting of 12.6 g of green tea, 9.4 g of ginger, 6.3 g of garlic, 3.1 g of soy sauce, 3.1 g of starch syrup, 3.1 g of cinnamon, onion, ginseng, whole pepper, L-glutamine sodium and licorice, per 1 kg of pigs. Put g into the boiled water and cook the boiled water at 70 ℃ for 60 minutes and vacuum packed. That is, no laurels are added and no additional cooking time is given.
[비교예 2]Comparative Example 2
돼지족 1㎏에 대하여 녹차 12.6g, 생강 9.4g, 마늘 6.3g 중량부, 간장 3.1g, 물엿 3.1g, 계피 3.1g, 임의 비율의 양파와 인삼과 통후추와 L-글루타민 나트륨 및 감초로 이루어진 조성물 9.4g을 투입하여 끓인 물에 돼지족을 넣고 70℃에서 60분 동안 조리한 다음, 월계수 5.0g을 추가로 투입하여 50℃에서 30분 동안 조리한 후 진공포장한다. Composition 9.4 consisting of 12.6 g of green tea, 9.4 g of ginger, 6.3 g of garlic, 3.1 g of soy sauce, 3.1 g of starch syrup, 3.1 g of cinnamon, onion, ginseng, whole pepper, L-glutamine sodium and licorice, per 1 kg of pigs. Put g into the boiled water by adding g and cooked at 70 ° C. for 60 minutes, and then add 5.0 g of laurel and cook at 50 ° C. for 30 minutes, followed by vacuum packing.
이제, 실시예 1과 실시예 2와 비교예의 제조 방법에 의하여 제조된 진공 포장 족발 10개 포장을 20℃/65 % 상대 습도 분위기에서 30일간 보존 후 육질과 물러짐 및 부패 상태를 확인하였다. 육질과 물러짐 및 부패 상태를 확인하는 방법은 관능 검사에 의존하였다. 미각 실험은 10명의 20대 ~ 40대 연령의 일반인이 시식하면서 육질 및 맛을 평가(이하 미각 관능 실험-A 테스트라 칭함)하였다. 또한, 물러짐 및 부패 상태를 확인하기 위한 관능 실험은 5명의 관련 업계 종사자로서 식품 검수 담당자를 선정하여 촉각 및 육안 관능 실험(이하 촉각 및 육안 관능 실험-B 테스트라 칭함)을 실시하였다. 그 실험 결과는 아래 표 1에 나타내었다. Now, 10 packages of vacuum packed pig feet produced by the manufacturing method of Example 1, Example 2 and Comparative Example were stored for 30 days in an atmosphere of 20 ° C./65% relative humidity, and then the quality of meat, receding and decay were confirmed. Methods for determining meat quality, retreat and decay were dependent on sensory evaluation. In the taste experiment, ten people in their twenties to forties were tested to evaluate meat quality and taste (hereinafter, referred to as taste sensory experiment-A test). In addition, the sensory experiments for checking the retreat and decay status were selected by five food industry personnel to conduct a tactile and visual sensory experiment (hereinafter referred to as tactile and visual sensory experiment-B test). The experimental results are shown in Table 1 below.
표 1을 참조하면, A 테스트에서는 모든 시식자로부터 매우 우수함으로 평가된 경우에는 ◎, 5명 이상의 시식자로부터 매우 우수함으로 평가되었으나 적어도 2명 이상의 시식자로부터 보통으로 평가된 경우에는 ○, 5명 미만의 시식자로부터 매우 우수함으로 평가되었으나 적어도 2명 이상의 시식자로부터 보통으로 평가된 경우에는 △, 및 적어도 5명 이상의 시식자로부터 보통 또는 좋지 않음으로 평가된 경우에는 ×로 나타내었다. 또한, B 테스트에서는 전혀 물러짐이 없는 매우 우수함을 ◎, 3개 미만의 제품 포장에서 매우 미약한 물러짐만 발견된 경우는 우수함으로 ○, 3개 이상의 제품 포장에서 매우 미약한 물러짐만 발견되거나 3개 미만의 제품포장에서 상당한 물러짐이 발견된 경우에는 △, 및 3개 이상의 제품 포장에서 상당한 물러짐이 발견된 경우에는 ×로 나타내었다.Referring to Table 1, in the A test, when it was evaluated as being excellent from all the testers, ◎ was evaluated as being excellent by 5 or more testers, but when it was rated as moderate by at least 2 or more testers, ○ and 5 people were evaluated. It was rated as very good by less than one taster, but was indicated by Δ when rated moderate by at least two or more tasters and by × when rated by normal or poor by at least five or more tasters. In addition, in the B test, it is very excellent that there is no fallback at all, and when only a very small bite is found in less than 3 product packages, ○, only a very small bite is found in 3 or more product packages. Δ when significant backing was found in less than 3 product packaging, and × when significant backing was found in 3 or more product packaging.
비교예 1에서는 월계수 성분을 전혀 투입하지 않았으며, 비교예 2에서는 돼지족의 중량을 100으로 기준할 때 월계수 성분을 0.5 중량% 투입하였다.In Comparative Example 1, the laurel component was not added at all, and in Comparative Example 2, 0.5% by weight of the laurel component was added based on the weight of the pig group.
먼저, 비교예 1에 대한 A 테스트 및 B 테스트의 결과를 설명한다. 비교예 1의 포장 제품의 경우에는 10일 내지 15일 경과시 돼지족의 속살코기 부분이 딱딱해지면서 미감이 상당히 저하되었고, 20일이 경과하면 진공 포장을 위한 비닐 포장과 접촉되는 겉 부분이 물러지는 현상이 발생하였으며 속은 다소 딱딱해지면서 육질과 미감이 크게 저하되었다.First, the results of the A test and the B test for Comparative Example 1 will be described. In the case of the packaged product of Comparative Example 1, after 10 days to 15 days, the pork meat became hard and the taste was significantly reduced, and after 20 days, the outer part contacted with the plastic package for vacuum packaging was removed. Phenomenon occurred and the inside became somewhat hardened, which greatly reduced the meat quality and aesthetics.
다음으로, 비교예 2에 대한 A 테스트 및 B 테스트의 결과를 설명한다. 비교예 2에서는 A 테스트에서 10일 정도가 경과하면 월계수 성분이 겉으로 표출되면서 겉 부분에서 씁쓸한 맛이 강해져 미감이 좋지 않은 것으로 나타났으나 B 테스트에서 육질의 물러짐은 양호하였다. Next, the results of the A test and the B test for Comparative Example 2 will be described. In Comparative Example 2, after about 10 days in the A test, the laurel component was exposed to the outside and the bitter taste became strong in the outer part, resulting in poor taste, but in the B test, the quality of the meat was good.
즉, 상기 실시예 및 비교에 대한 미각 및 관능 검사에 따르면, 월계수 성분을 전혀 투입하지 않은 경우에는 보존 기간이 길어질수록 속이 딱딱해지면서 미감이 상당히 저하되거나, 진공 포장을 위한 비닐 포장과 접촉되는 겉 부분이 물러지며, 속은 다소 딱딱해지면서 육질과 미감이 크게 저하되는 문제점이 발생되었고, 반면에 월계수 성분이 과다하게 예컨대 0.5 중량 % 투입한 경우에는 육질의 물러짐은 양호하지만 시간이 경과하면서 월계수 성분이 겉으로 표출되면서 겉 부분에서 씁쓸한 맛이 강해져 미감이 좋지 않은 것으로 나타났다.That is, according to the taste and sensory test for the above examples and comparisons, when the laurel component is not added at all, the longer the storage period, the harder the taste and the aesthetically deteriorated, or the surface in contact with the plastic packaging for vacuum packaging. The part receded and the inside became slightly harder, resulting in a significant decrease in meat quality and aesthetics. On the other hand, when excessive amounts of laurel were added, e.g., 0.5% by weight, the quality of meat was good but the laurel component over time. As it appeared on the surface, the bitter taste became stronger on the outside, resulting in poor taste.
참고로, 월계수를 추가로 투입하여 조리하는 온도가 50℃ 미만이거나 추가 조리 시간이 30 분 미만인 경우에는 돼지족의 내부로 충분히 스미어들지 않아 월계수 투입 및 추가 조리에 의한 상기한 효과들이 현저히 줄어들 뿐만 아니라 , 온도가 70℃를 초과하거나 추가 조리 시간이 50 분을 초과한 경우에는 돼지족의 표면이 검게 변하고 씁쓸한 맛이 강해져 바람직하지 않았다.For reference, when the temperature of cooking by adding additional laurel is less than 50 ℃ or the additional cooking time is less than 30 minutes, it does not smear enough into the inside of the pig group, so that the above-mentioned effects due to the addition of laurel and additional cooking are significantly reduced. When the temperature exceeded 70 ° C. or the additional cooking time exceeded 50 minutes, the surface of the pig group turned black and the bitter taste became strong, which was not preferable.
한편, 월계수는 잎 형태로 그대로 투입하면 잎에 닿는 부분과 그렇지 않은 부분의 육안상 색깔의 차이와 미감상의 차이가 발생하는 경우가 있다. 따라서, 잎 형태를 분쇄하여 그물망으로 감싸 투입된 것이 바람직하다. On the other hand, when the laurel leaves in the form of leaves, there is a case where the difference between the color and aesthetic sense in the naked eye of the part which touches the leaf and the part which is not the leaf occurs. Therefore, it is preferable that the leaf form is crushed and wrapped in a net.
[비교예 3]Comparative Example 3
소정 량의 물에 돼지족 1㎏에 대하여 녹차 12.6g, 생강 9.4g, 마늘 6.3g 중량부, 간장 3.1g, 물엿 3.1g, 계피 3.1g, 임의 비율의 양파와 인삼과 통후추와 L-글루타민 나트륨 및 감초로 이루어진 조성물 9.4g과 함께 월계수 2.0g을 투입하여 끓인 물에 돼지족을 넣고 70℃에서 60분 동안 조리한 다음 진공포장한다. 12.6 g of green tea, 9.4 g of ginger, 6.3 g of garlic, 3.1 g of soy sauce, 3.1 g of cinnamon, 3.1 g of cinnamon, onions, ginseng, black pepper, sodium L-glutamine, and 2.0 g of laurel was added together with 9.4 g of a composition consisting of licorice. Pork group was added to boiled water, cooked at 70 ° C. for 60 minutes, and vacuum-packed.
위와 같은 비교예 3에서는 월계수를 투입하기 전에 상대적으로 높은 온도에서 일차 조리한 후 월계수를 투입하고 온도를 낮추어 추가 조리하는 본 발명의 방법과는 달리 1차 조리 온도에서 그대로 월계수를 투입하여 조리하였으나 돼지족의 표면이 검게 변하고 씁쓸한 맛이 강해져 바람직하지 않았다.In Comparative Example 3 as described above, unlike the method of the present invention in which the first cooking at a relatively high temperature before adding the laurel and then adding the laurel and lowering the temperature, the laurel was cooked as it was at the first cooking temperature, but the pig group The surface of black turned black and bitter taste became strong, which was not desirable.
따라서, 월계수를 투입하기 전에 상대적으로 높은 온도에서 일차 조리한 후 월계수를 투입하고 온도를 낮추어 추가 조리하는 것이 바람직하다. 예컨대, 돼지족 100 중량부에 대하여 녹차 1.26 중량부, 생강 0.94 중량부, 마늘 0.63 중량부, 간장 0.31 중량부, 물엿 0.31 중량부, 계피 0.31 중량부, 임의 비율의 양파와 인삼과 통후추와 L-글루타민 나트륨 및 감초로 이루어진 조성물 0.94 중량부의 비율로 투입한 상태에서 끓인 물에 돼지족을 넣어 70 ~ 90℃에서 60 ∼ 120분 동안 일차 조리하고, 그 다음으로 월계수 0.10 ~ 0.30 중량부를 추가로 투입하여 일차 조리에 비하여 낮은 온도인 50 ~ 70℃에서 30 ∼ 50분 동안 조리한 후 진공포장하는 것이 가장 바람직하다.Therefore, after the first cooking at a relatively high temperature before adding the laurel, it is preferable to add the laurel and lower the temperature to further cook. For example, 1.26 parts by weight of green tea, 0.94 parts by weight of ginger, 0.63 parts by weight of garlic, 0.31 parts by weight of soy sauce, 0.31 parts by weight of starch syrup, 0.31 parts by weight of cinnamon, onion, ginseng, whole pepper and L-glutamine In a state in which 0.94 parts by weight of a composition consisting of sodium and licorice was added, pigs were added to boiled water for primary cooking at 70 to 90 ° C. for 60 to 120 minutes, and then 0.10 to 0.30 parts by weight of laurel was added to the primary cooking. It is most preferable to vacuum-pack after cooking for 30 to 50 minutes at a low temperature of 50 ~ 70 ℃ compared to.
상술한 바와 같이 본 발명에 따른 진공 포장 족발 제조 방법에 따르면 월계수 성분의 투입과 가공 온도와 조건 설정에 의하여 종래의 진공 포장 족발에 비하여 육질이 매우 부드러우면서도 쉽게 상하거나 물러지지 않아 보존이 용이한 진공 포장 족발의 제조 방법을 제공한다.As described above, according to the method of manufacturing a vacuum packed pig's feet according to the present invention, the meat is very soft and not easily damaged or receded from the vacuum packed pig's feet by the addition of the laurel component and the processing temperature and the condition. Provided are methods for preparing vacuum packed pig feet.
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