KR101156565B1 - Pork hock cooked by red ginseng extract and method of the same - Google Patents
Pork hock cooked by red ginseng extract and method of the same Download PDFInfo
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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
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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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- 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
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/2124—Ginseng
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- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
본 발명은 추출 가공탱크에서 홍삼엑기스10,000±1000cc를 추출하는 제1단계와; 족발 1kg ~ 5kg을 세척하고 잔털을 제거한 후 칼집을 내는 족발을 손질하는 제2단계; 상기 제2단계의 족발을 정제수에 4~5시간 동안 담궈 족발이 포함하고 있는 피와 불순물을 제거시키는 제3단계; 청주 50±5ml, 통후추5±4g, 월계수잎 5±4g과 상기 3단계의 족발을 넣어서 약 70±10℃ 온도에서 30±5분간 자숙하여 족발 특유의 잡냄새를 제거시키는 제4단계; 상기 제4단계에서 생성된 국물을 모두 제거시킨 족발에 상기 제1단계의 홍삼 추출액 10,000±1000cc에 넣고 24시간 동안 숙성 침지시키는 제5단계; 상기 제5단계의 족발과 홍삼 추출액을 85±5℃에서 2~3시간 동안 고온 자숙시키는 제6단계; 상기 제6단계의 진행 후 족발을 다른 탱크의 홍삼추출액 5,000cc에 옮겨서, 여기에 진간장 150cc, 대파 60g, 양파 300g, 생강 60g, 건고추 10g, 감초5g, 올리고당 300cc를 넣어서 50±5℃에서 3~4시간 동안 저온 자숙시키는 제7단계로 이루어지는 것을 특징으로 하는 홍삼 엑기스 족발의 제조방법에 관한 것이다.The present invention comprises the first step of extracting red ginseng extract 10,000 ± 1000cc from the extraction processing tank; A second step of washing the pig feet 1kg to 5kg, removing the fine hairs, and trimming the pigtails having a sheath; A third step of removing blood and impurities contained in the hog feet by soaking the hog feet of the second step in purified water for 4 to 5 hours; Cheongju 50 ± 5ml, peppercorn pepper 5 ± 4g, laurel leaves 5 ± 4g and step 3 to remove the peculiar smell of pork feet by boiling at 30 ± 5 minutes at a temperature of about 70 ± 10 ℃; A fifth step of immersing the red ginseng extract of the first step into 10,000 ± 1000cc of the first step in the jokbal, in which the broth produced in the fourth step is removed, and aging for 24 hours; A sixth step of heating the pig feet and the red ginseng extract of the fifth step at 85 ± 5 ° C. for 2 to 3 hours at high temperature; After the sixth step, the pig feet were transferred to 5,000cc of red ginseng extract in another tank, and 150cc of soy sauce, 60g of leek, 300g of onion, 60g of ginger, 10g of dried red pepper, 5g of licorice, and 300cc of oligosaccharide were added at 50 ± 5 ° C. It relates to a method for producing red ginseng extract pig feet, characterized in that the seventh step of low temperature ripening for ~ 4 hours.
홍삼엑기스, 홍삼, 자숙, 족발 Red ginseng extract, red ginseng
Description
본 발명은 추출 가공탱크에 홍삼 30~50중량%(홍근삼 50중량%, 홍미삼 50중량%), 정제수 50~70중량%의 비율로 넣고, 처음 24시간은 90±5℃의 온도로, 다음 24시간은 80±10℃의 온도로, 마지막 24시간은 65±10℃의 온도로 가열하여 홍삼엑기스10,000±1000cc를 추출하는 제1단계와; 족발 1kg ~ 5kg을 세척하고 잔털을 제거한 후 칼집을 내는 족발을 손질하는 제2단계; 상기 제2단계의 족발을 정제수에 4~5시간 동안 담궈 족발이 포함하고 있는 피와 불순물을 제거시키는 제3단계; 상기 3단계의 족발을 넣어서 약 70±10℃ 온도에서 30±5분간 자숙하여 족발 특유의 잡냄새를 제거시키는 제4단계; 상기 제4단계 후, 생성된 국물을 모두 제거시킨 족발에 상기 제1단계의 홍삼 추출액 10,000±1000cc에 넣고 24시간 동안 숙성 침지시키는 제5단계; 상기 제5단계의 족발과 홍삼 추출액을 85±5℃에서 2~3시간 동안 고온 자숙시키는 제6단계; 상기 제6단계의 진행 후 족발을 다른 탱크의 홍삼추출액 5,000±1000cc에 옮겨서, 50±5℃에서 3~4시간 동안 저온 자숙시키는 제7단계로; 이루어지는 것을 특징으로 하는 홍삼 엑기스 족발의 제조방법에 관한 것이다.The present invention is put into the extraction processing tank 30-50% by weight (50% by weight red ginseng, 50% by weight red ginseng), purified water 50-70% by weight, the first 24 hours at a temperature of 90 ± 5 ℃, then 24 A first step of extracting red ginseng extract 10,000 ± 1000cc by heating the temperature at a temperature of 80 ± 10 ° C. and the last 24 hours at a temperature of 65 ± 10 ° C .; A second step of washing the pig feet 1kg to 5kg, removing the fine hairs, and trimming the pigtails having a sheath; A third step of removing blood and impurities contained in the hog feet by soaking the hog feet of the second step in purified water for 4 to 5 hours; A fourth step of removing the odor peculiar to the hogfoot by inserting the three-stage hog foot into a boiled egg at a temperature of about 70 ± 10 ° C. for 30 ± 5 minutes; After the fourth step, the fifth step of immersing the red ginseng extract of the first step in 10,000 ± 1000cc of the first step in the pig feet from which all the broths are removed; A sixth step of heating the pig feet and the red ginseng extract of the fifth step at 85 ± 5 ° C. for 2 to 3 hours at high temperature; After the sixth step to move the pig feet to the red ginseng extract 5,000 ± 1000cc of the other tank, the seventh step of low temperature ripening for 3-4 hours at 50 ± 5 ℃; It relates to a method for producing red ginseng extract pig feet, characterized in that made.
일반적으로 족발은 젤라틴 성분이 풍부하여, 피부미용과 노화방지에 효과가 있으며, 또 모유 분비를 촉진하는 작용을 하므로 임산부와 수유부에게 좋다. In general, pig feet are rich in gelatinous ingredients, effective in skin care and anti-aging, and also promotes the secretion of breast milk, so it is good for pregnant and lactating women.
또 돼지고기에는 메타오닌이라는 아미노산이 들어 있어 간을 강하게 하므로 알코올 해독과 숙취예방에 효과가 있으며, 납?수은 등의 중금속 중독과 규폐병(硅肺病:광산 등에서 규산이 많이 들어 있는 먼지에 노출되어 생기는 폐질환)이 걸렸을 때 독소를 체외로 배출하는 효과가 있어서 널리 애용되고 있는 음식이다.In addition, pork contains amino acid called metaonine, which strengthens the liver, which is effective in detoxifying alcohol and preventing hangovers.It is exposed to heavy metal poisoning such as lead and mercury, and silicic acid-rich dusts from silic diseases. When lung disease occurs, it is widely used because it has an effect of releasing toxins out of the body.
족발은 우리나라뿐 아니라 중국에서도 즐겨먹는 음식인데, 생일상에 장수를 비는 국수와 함께 올리며, 독일에도 훈제 족발요리인 슈바인학세가 있다. Jokbal is a favorite food not only in Korea but also in China. It is served with noodles for longevity on birthdays, and in Germany, there is Schwein Hak, a smoked ham hocks.
족발을 만드는 방법은 먼저 돼지족을 준비해 털을 제거한 다음, 잘 씻어 건져두고, 큰 냄비에 돼지족이 잠길 만큼 물을 넉넉히 붓고 파?마늘?생강?청주를 넣고 끓인다. How to make the pig's trotters, first prepare the pigs, remove the hairs, wash them well, and pour them in a large pot so that the pigs are soaked in water and simmer the green onion, garlic, ginger, and sake.
여기에 족발을 넣고 센불에서 끓이다가 중불에서 살이 무르도록 푹 삶아 건져놓는다. 냄비에 설탕?물?간장을 넣고 끓으면 삶아 놓은 족발을 넣고 굴려가며 조리고, 알맞게 조려지면 뼈를 발라내고 적당한 크기로 썰어 새우젓을 곁들여 먹는다.Put the jokbal here and boil it over a high heat and boil it over medium heat. Put sugar, water and soy sauce in a pot, and boil the boiled boiled pork feet. When cooked, roll the bones, cut the bones and cut it into the right size.
족발에 여러가지 약리 성분을 가미하여 건강 음식으로 재탄생하기도 하는데 특히 돼지고기에 인삼 성분을 가미하는 선출원 발명 10-2005-0076200 또는 10-2007-0015684 등이 있다.It is also reborn as a healthy food by adding various pharmacological ingredients to jokbal. In particular, there is a prior application of 10-2005-0076200 or 10-2007-0015684 that adds ginseng to pork.
한편, 홍삼은 인삼과 구분되는 것으로서 “말리지 아니한 인삼, 즉 수삼을 증기 또는 기타 방법으로 쪄서 익혀 말린 것을 말한다"라고 정의하고 있다. On the other hand, red ginseng is distinguished from ginseng, and defined as "not dried ginseng, that is, steamed and cooked by steam or other means."
홍삼의 제조과정은 수삼을 물로 깨끗하게 씻고, 일정한 용기에 넣어 가열된 수증기를 이용하여, 크기에 따라 일정시간 찐다(蒸蔘). 증삼된 것은 1차 열풍건조 후부터는 태양열을 이용하거나 기타 방법으로 수분이 12.5～13.5% 정도 될 때까지 건조하며 잔뿌리(홍미삼)를 따내고 모양을 가다듬어(胴體), 등급별로 선별하여 같은 등급은 개체의 크기와 중량별로 선별하며 템프레타관(罐)에 진공포장한다. In the manufacturing process of red ginseng, the fresh ginseng is washed with water and put in a predetermined container and steamed for a predetermined time depending on the size using heated steam. Dried ginseng is dried by solar heat or other method until 12.5 ~ 13.5% of moisture after primary hot air drying. The fine roots are removed and the shape is refined. It is sorted by size and weight, and vacuum-packed in temper tube.
홍삼의 중요 성분으로는 백삼과 같이 배당체(glycosides) ?인삼향성분(panacen) ?폴리아세틸렌계 화합물 ?함질소성분 ?플라보노이드 ?비타민(B군) ?미량원소 ?효소 ?항산화물질과 유기산 및 아미노산 등이 함유되어 있다. Important ingredients of red ginseng include glycosides, ginseng aroma, polyacetylene-based compounds, nitrogen-containing compounds, flavonoids, vitamins (group B), trace elements, enzymes, antioxidants, organic acids, amino acids, etc. It contains.
홍삼은 중추신경에 대해서 진정작용과 흥분작용이 있으며, 순환계에 작용하여 고혈압이나 동맥경화의 예방효과가 있다. 그러면서도 조혈작용(造血作用)과 혈당치(血糖値)를 저하시켜 주고, 간을 보호하며, 내분비계에 작용하여 성행동(性行動)이나 생식효과에 간접적으로 유효하게 작용하며, 항염(抗炎) 및 항종양작용(抗腫瘍作用)이 있고, 방사선에 대한 방어효과, 피부를 보호하며 부드럽게 하는 작용도 있다. Red ginseng has a sedative and arousing effect on the central nervous system, and it acts on the circulatory system to prevent hypertension or atherosclerosis. At the same time, hematopoietic effect (당 作用) and blood sugar levels (血糖 値) lowers, protects the liver, acts on the endocrine system indirectly effective on sexual behavior and reproductive effects, anti-inflammatory And anti-tumor effect (抗 腫 瘍 作用), the protective effect against radiation, protects and softens the skin.
홍삼의 효과 중 중요한 것은 어댑토겐(adaptogen:適應素) 효과로서 주위 환경으로부터 오는 각종 유해작용인 누병(淚病), 각종 스트레스 등에 대해 방어능력 을 증가시켜 생체가 보다 쉽게 적응하도록 하는 능력이 있음이 과학적으로 입증되고 있다. The most important of the effects of red ginseng is the adaptogen effect, which increases the ability of the living body to adapt more easily by increasing the ability to protect against various diseases such as lacrimal disease and various stresses from the environment. Scientifically proven.
상기한 바와 같이 홍삼의 약리효과는 널리 알려져 있는데, 이를 이용한 건강요리는 극히 드물며, 홍삼 특유의 약리 성분을 정밀하게 연구하여 그 약리 성분이 모두 이용되는 돼지고기 요리는 전무한 실정이다.As described above, the pharmacological effect of red ginseng is widely known, and the health dish using this is extremely rare, and there are no pork dishes using all of the pharmacological ingredients by studying the pharmacological ingredients unique to red ginseng.
본 발명은 상기한 문제점을 해결하기 위한 것으로서, 홍삼이 가지고 있는 건강 약리 성분을 건강 웰빙 요리의 주재료로 각광받는 족발에 완전히 내포되게 하는 홍삼 엑기스 족발 및 그의 제조방법을 제공하는 것을 목적으로 한다.An object of the present invention is to provide a red ginseng extract jokbal and its manufacturing method to completely include the health pharmacological ingredients of red ginseng as a main ingredient of healthy well-being dishes.
상기한 목적을 달성하기 위하여 본 발명은 추출 가공탱크에 홍삼 30~50중량%(홍근삼 50중량%, 홍미삼 50중량%), 정제수 50~70중량%의 비율로 넣고, 처음 24시간은 90±5℃의 온도로, 다음 24시간은 80±10℃의 온도로, 마지막 24시간은 65±10℃의 온도로 가열하여 홍삼엑기스10,000±1000cc를 추출하는 제1단계와; 족발 1kg ~ 5kg을 세척하고 잔털을 제거한 후 칼집을 내는 족발을 손질하는 제2단계; 상기 제2단계의 족발을 정제수에 4~5시간 동안 담궈 족발이 포함하고 있는 피와 불순물을 제거시키는 제3단계; 상기 3단계의 족발을 넣어서 약 70±10℃ 온도에서 30±5분간 자숙하여 족발 특유의 잡냄새를 제거시키는 제4단계; 상기 제4단계 후, 생성된 국물을 모두 제거시킨 족발에 상기 제1단계의 홍삼 추출액 10,000±1000cc에 넣고 24시간 동안 숙성 침지시키는 제5단계; 상기 제5단계의 족발과 홍삼 추출액을 85±5℃에서 2~3시간 동안 고온 자숙시키는 제6단계; 상기 제6단계의 진행 후 족발을 다른 탱크의 홍삼추출액 5,000±1000cc에 옮겨서, 50±5℃에서 3~4시간 동안 저온 자숙시키는 제7단계로; 이루어지는 것을 특징으로 하는 홍삼 엑기스 족발의 제조방법을 기술적 요지로 한다.In order to achieve the above object, the present invention is put into the extraction processing tank 30 ~ 50% by weight (50% by weight red ginseng, 50% by weight red ginseng), 50 ~ 70% by weight of purified water, the first 24 hours 90 ± 5 A first step of extracting red ginseng extract 10,000 ± 1000cc by heating to a temperature of 80 ° C., the next 24 hours to a temperature of 80 ± 10 ° C., and the last 24 hours to a temperature of 65 ± 10 ° C .; A second step of washing the pig feet 1kg to 5kg, removing the fine hairs, and trimming the pigtails having a sheath; A third step of removing blood and impurities contained in the hog feet by soaking the hog feet of the second step in purified water for 4 to 5 hours; A fourth step of removing the odor peculiar to the hogfoot by inserting the three-stage hog foot into a boiled egg at a temperature of about 70 ± 10 ° C. for 30 ± 5 minutes; After the fourth step, the fifth step of immersing the red ginseng extract of the first step in 10,000 ± 1000cc of the first step in the pig feet from which all the broths are removed; A sixth step of heating the pig feet and the red ginseng extract of the fifth step at 85 ± 5 ° C. for 2 to 3 hours at high temperature; After the sixth step to move the pig feet to the red ginseng extract 5,000 ± 1000cc of the other tank, the seventh step of low temperature ripening for 3-4 hours at 50 ± 5 ℃; The manufacturing method of the red ginseng extract pig feet characterized by the above-mentioned.
여기서 상기 제4단계는 상기 제3단계의 족발과 함께 청주 50±5ml, 통후추5±4g, 월계수잎 5±4g을 더 넣어서 잡냄새를 제거시키는 것을 특징으로 하는 홍삼 엑기스 족발의 제조방법로 되는 것이 바람직하다.Wherein the fourth step is to produce a red ginseng extract jokbal characterized in that to remove the odor by adding 50 ± 5ml, black pepper 5 ± 4g, laurel leaves 5 ± 4g with the jokbal of the third step desirable.
또한, 상기 제7단계는 진간장 150cc, 대파 60g, 양파 300g, 생강 60g, 건고추 10g, 감초5g, 올리고당 300cc를 더 넣어서 실시하는 것을 특징으로 하는 홍삼 엑기스 족발의 제조방법으로 되는 것이 바람직하다.In addition, the seventh step is preferably made into a method of producing red ginseng extract jokbal, characterized in that the addition of soy sauce 150cc, leek 60g, onion 300g, ginger 60g, dried red pepper 10g, licorice 5g, oligosaccharide 300cc.
한편 본 발명은 상기의 방법으로 제조된 족발을 저온 냉장하여 진공 포장시킨 것을 특징으로 하는 홍삼 엑기스 족발을 또 다른 기술적 요지로 한다.On the other hand, the present invention is another technical gist of the red ginseng extract hog hok characterized in that the cold-packed by heating the hog hok prepared by the above method.
상기한 본 발명에 의하여 홍삼이 가지고 있는 건강 약리 성분을 건강 웰빙 요리의 주재료로 각광받는 족발에 완전히 내포되게 하는 홍삼 엑기스 족발 및 그의 제조방법이 제공되는 이점이 있다.According to the present invention, there is an advantage provided by the red ginseng extract jokbal and its manufacturing method to completely include the health pharmacological components of red ginseng as the main ingredient of healthy well-being dishes.
이하 도면을 참조하여 본 발명에 관하여 살펴보기로 하며, 본 발명을 설명함에 있어서 관련된 공지기술 또는 구성에 대한 구체적인 설명이 본 발명의 요지를 불필요하게 흐릴 수 있다고 판단되는 경우에는 그 상세한 설명은 생략할 것이다. Hereinafter, the present invention will be described with reference to the drawings. In the following description of the present invention, a detailed description of related arts or configurations will be omitted when it is determined that the gist of the present invention may be unnecessarily obscured will be.
그리고 후술되는 용어들은 본 발명에서의 기능을 고려하여 정의된 용어들로서 이는 사용자, 운용자의 의도 또는 관례 등에 따라 달라질 수 있으므로 그 정의는 본 발명을 설명하는 본 명세서 전반에 걸친 내용을 토대로 내려져야 할 것이다. The terms to be described below are terms defined in consideration of functions in the present invention, and may be changed according to intentions or customs of users or operators, and the definitions should be made based on the contents throughout the specification for describing the present invention.
이하의 도 1은 본 발명의 순서도이다.1 is a flowchart of the present invention.
본 발명은 홍삼 추출액을 이용하여 족발을 만드는 방법으로서, 홍삼 추출액에 내포된 사포닌 성분을 족발에 충분히 함유시키는 것을 특징으로 한다.The present invention is a method of making a pig feet using the red ginseng extract, characterized in that it contains enough saponin components contained in the red ginseng extract in the pig feet.
이하 도면과 함꼐 본 발명을 살펴보면, 본 발명의 제1단계는 상기 홍삼 추출액을 만드는 방법으로서, 본 발명에 사용되는 홍삼 추출액은 일반적인 시중 판매 홍삼 추출액보다 사포닌 함유량이 4~5배 정도 높게 형성되도록 하여야 한다.Looking at the present invention together with the drawings, the first step of the present invention is a method of making the red ginseng extract, red ginseng extract used in the present invention should be formed to 4 to 5 times higher saponin content than the commercial red ginseng extract. do.
이는 홍삼 추출액의 삼투압을 배가시켜 족발에 더 잘 침투되게 하기 위함이다.This is to double the osmotic pressure of the red ginseng extract to better penetrate the pig feet.
이러한 목적을 위하여 본 발명의 제1단계는 추출 가공탱크에 홍삼 30~50중량%(홍근삼 50중량%, 홍미삼 50중량%), 정제수 50~70중량%의 비율로 넣고, 처음 24시간은 90±5℃의 온도로, 다음 24시간은 80±10℃의 온도로, 마지막 24시간은 65±10℃의 온도로 가열하여 홍삼엑기스10,000±1000cc를 추출한다.For this purpose, the first step of the present invention is put into the extraction processing tank 30 ~ 50% by weight (50% by weight red ginseng, 50% by weight red ginseng), 50 ~ 70% by weight purified water, the first 24 hours 90 ± The red ginseng extract 10,000 ± 1000cc is extracted by heating to a temperature of 5 ° C., the next 24 hours to a temperature of 80 ± 10 ° C., and the last 24 hours to a temperature of 65 ± 10 ° C.
상기 방법에 의한 홍삼의 추출은 무압력 대류 순환식 추출방법으로서, 일반적인 압력식 추출공법에 비하여 사포닌의 함유량이 높은 특징을 가진다.Extraction of red ginseng by the above method is a pressureless convection circulation extraction method, and has a high content of saponin as compared to a general pressure extraction method.
압력식 추출공법은 추출과정에서 홍삼이 100℃ 이상의 고온이 되어버리는데, 홍삼의 중요 약리 물질인 사포닌은 열에 대단히 약하고 민감한 물질이어서, 100℃ 이상에서 장시간 방치되면 소멸되어 버리는 문제점이 있는데, 상기 무압력 대류 순환식 추출방법은 추출 탱크 안에서 대류가 순환하듯 순환하여 사포닌이 골고루 추출되며, 추출온도가 65~95℃ 사이의 저온이어서 상기 문제점이 해소되어 홍삼에 포함된 사포닌 성분을 최대한 추출할 수 있는 특징이 있다.In the pressure extraction method, red ginseng becomes a high temperature of more than 100 ℃ during the extraction process, saponin, a major pharmacological substance of red ginseng is very weak and sensitive to heat, and there is a problem that disappears when left at 100 ℃ or more for a long time. In the convection circulation extraction method, saponins are evenly extracted by circulating as convection in the extraction tank, and because the extraction temperature is low between 65-95 ° C., the above problem is solved, and the saponin component contained in red ginseng can be extracted to the maximum. There is this.
본 발명의 제2단계는 족발 1kg ~ 5kg을 세척하고 잔털을 제거한 후 칼집을 내는 족발을 손질하는 단계이다.The second step of the present invention is a step of cleaning the pig feet 1kg ~ 5kg and remove the fine hairs to trim the pig feet to cut the sheath.
세척하고 잔털을 제거한 족발은 후속 공정에서 홍삼 추출액의 성분이 골고루 잘 베어들게 하기 위하여 약 10개 정도의 칼집을 내거나 잘라서 등분하여도 좋다.After washing and removing the fine hairs, the pig feet may be cut into about 10 cuts or cut into equal parts to make the components of the red ginseng extract evenly cut in the subsequent process.
본 발명의 제3단계는 상기 제2단계의 족발을 정제수에 4~5시간 동안 담궈 족발이 포함하고 있는 피와 불순물을 제거시키는 단계이다.The third step of the present invention is a step of removing the blood and impurities contained in the jogbalk by soaking the jogbalk of the second step in purified water for 4-5 hours.
상기 제3단계는 일반적인 고기의 조리 과정에서 널리 알려진 과정이므로 자세한 설명을 생략하기로 한다.Since the third step is a widely known process in the general cooking process of meat, detailed description thereof will be omitted.
본 발명의 제4단계는 상기 3단계의 족발을 넣어서 약 70±10℃ 온도에서 30±5분간 자숙하여 족발 특유의 잡냄새를 제거시키면서 후속되는 절차를 예비하는 단계이다.The fourth step of the present invention is to prepare a subsequent procedure while removing the odor peculiar to the hogfoot by inserting the hog feet of the above three steps and then boasting for 30 ± 5 minutes at a temperature of about 70 ± 10 ° C.
상기 잡냄새의 제거를 위하여 상기 제4단계에서는 상기 제3단계의 족발과 함께 청주 50±5ml, 통후추5±4g, 월계수잎 5±4g을 더 넣어서 실시하는 것이 좋다.In order to remove the odor, the fourth step may be performed by adding 50 ± 5ml of Cheongju, 5 ± 4g of whole peppercorns, 5 ± 4g of bay leaf, together with the jokbal of the third step.
이러한 경우, 제4단계의 온도와 시간 동안 포함된 향신료에 의하여 돼지고기 특유의 냄새가 제거되는데, 이때 가해지는 열에 의하여 족발이 1차적으로 자숙된다.In this case, the smell unique to pork is removed by the spices contained during the temperature and time of the fourth step, wherein the pig feet are primarily boiled by the heat applied.
이러한 1차 자숙은 후속 공정의 홍삼 추출액 침지를 예비하기 위한 것이다.This primary ripening is for preliminary immersion of the red ginseng extract of the subsequent process.
본 발명의 제5단계는 상기 제4단계 후, 생성된 국물을 모두 제거시킨 족발에 상기 제1단계의 홍삼 추출액 10,000±1000cc에 넣고 24시간 동안 숙성 침지시키는단계이다.In a fifth step of the present invention, after the fourth step, the red ginseng extract of the first step is added to 10,000 ± 1000cc of the first step in the jokbal from which all the broths are removed.
제5단계는 상기 제4단계의 족발을 하루정도 홍삼 추출액에 넣어서 숙성시키는 단계인데, 상기 족발은 1차 자숙된 상태이어서 숙성의 진행과 함께 족발의 내부로 홍삼 추출액의 사포닌 성분이 은근히 침투된다.The fifth step is the step of fermenting the jokbal of the fourth step into the red ginseng extract for about a day, the hogbal is in the first ripened state so that saponin component of the red ginseng extract with the progress of ripening is gently penetrated.
본 발명의 제6단계는 상기 제5단계의 족발과 홍삼 추출액을 85±5℃에서 2~3시간 동안 고온 자숙시키는 단계이다.The sixth step of the present invention is the step of heating the pig feet and red ginseng extract of the fifth step at 85 ± 5 ℃ for 2 to 3 hours at high temperature.
이 단계에서는 상기 제5단계에 사용된 홍삼 추출액을 함께 고온 자숙시킴으로써, 원가의 절감을 가져오며 100℃ 이하의 온도에서 삶는 과정이어서 사포닌 성분의 손실도 일어나지 않는다.In this step, the red ginseng extract used in the fifth step is cooked together at high temperature, resulting in a cost reduction and a process of boiling at a temperature of 100 ° C. or less, so that no loss of saponin component occurs.
본 발명의 제7단계는 상기 제6단계의 진행 후 족발을 다른 탱크의 홍삼추출액 5,000±1000cc에 옮겨서, 50±5℃에서 3~4시간 동안 저온 자숙시키는 단계로서, 이 단계에서 홍삼 추출액에 남아있는 사포닌 성분을 족발의 살코기에 완전히 침투시키게 된다.In the seventh step of the present invention, after moving the pig feet to 5,000 ± 1000cc of red ginseng extract in another tank after the progress of the sixth step, it is a step of low temperature ripening for 3-4 hours at 50 ± 5 ° C., which remains in the red ginseng extract in this step. Saponin content is completely penetrated into the pig meat lean meat.
제7단계에서는 진간장 150cc, 대파 60g, 양파 300g, 생강 60g, 건고추 10g, 감초5g, 올리고당 300cc를 더 넣어서 실시하는 것이 바람직하다.In the seventh step, it is preferable to add soy sauce 150cc, leek 60g, onion 300g, ginger 60g, dried red pepper 10g, licorice 5g, oligosaccharide 300cc.
상기 7단계에 의하여 완성된 족발은 식혀서 진공포장하여 홍삼 엑기스 족발으로 완성시킨다.The jokbal completed by the seventh step is cooled and vacuum-packed to complete the red ginseng extract jokbal.
이상 본 발명의 설명을 위하여 도시된 도면은 본 발명이 구체화되는 하나의 실시예로서 도면에 도시된 바와 같이 본 발명의 요지가 실현되기 위하여 다양한 형태의 조합이 가능함을 알 수 있다.It will be apparent to those skilled in the art that the present invention may be embodied in many other specific forms without departing from the spirit or essential characteristics thereof.
따라서 본 발명은 상기한 실시예에 한정되지 않고, 이하의 특허청구범위에서 청구하는 바와 같이 본 발명의 요지를 벗어남이 없이 당해 발명이 속하는 분야에서 통상의 지식을 가진 자라면 누구든지 다양한 변경실시가 가능한 범위까지 본 발명의 기술적 정신이 있다고 할 것이다. Therefore, the present invention is not limited to the above-described embodiments, and various changes can be made by any person having ordinary skill in the art without departing from the gist of the present invention as claimed in the following claims. It will be said that the technical spirit of this invention is to the extent possible.
도 1은 본 발명의 순서도1 is a flow chart of the present invention
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| KR101432105B1 (en) * | 2014-02-28 | 2014-08-20 | 송신지 | A method for preparing gimbap using arctium lappa and pettitoes |
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| KR100682119B1 (en) | 2005-09-26 | 2007-02-15 | 현 김 | A kettle for extracting or teaming in high temperature and vacuum condition and its operating method |
| KR100701859B1 (en) | 2005-08-19 | 2007-03-30 | 박흥재 | A cooking method for boiled pork |
| KR100844453B1 (en) | 2007-02-15 | 2008-07-07 | 송영숙 | Slices of boiled hog-meat |
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| KR100701859B1 (en) | 2005-08-19 | 2007-03-30 | 박흥재 | A cooking method for boiled pork |
| KR100682119B1 (en) | 2005-09-26 | 2007-02-15 | 현 김 | A kettle for extracting or teaming in high temperature and vacuum condition and its operating method |
| KR100844453B1 (en) | 2007-02-15 | 2008-07-07 | 송영숙 | Slices of boiled hog-meat |
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