KR101180426B1 - Manufacturing method of boiled meats using smoking processing and boiled meats manufactured by the same - Google Patents
Manufacturing method of boiled meats using smoking processing and boiled meats manufactured by the same Download PDFInfo
- Publication number
- KR101180426B1 KR101180426B1 KR1020100024142A KR20100024142A KR101180426B1 KR 101180426 B1 KR101180426 B1 KR 101180426B1 KR 1020100024142 A KR1020100024142 A KR 1020100024142A KR 20100024142 A KR20100024142 A KR 20100024142A KR 101180426 B1 KR101180426 B1 KR 101180426B1
- Authority
- KR
- South Korea
- Prior art keywords
- meat
- smoking
- smoked
- present
- pork
- Prior art date
Links
- 235000013372 meat Nutrition 0.000 title claims abstract description 47
- 230000000391 smoking Effects 0.000 title claims abstract description 36
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 19
- 238000009835 boiling Methods 0.000 title description 9
- 235000020994 smoked meat Nutrition 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 235000015277 pork Nutrition 0.000 claims description 23
- 238000010438 heat treatment Methods 0.000 claims description 14
- 210000002808 Connective Tissue Anatomy 0.000 claims description 3
- 239000004677 Nylon Substances 0.000 claims description 3
- 239000004698 Polyethylene (PE) Substances 0.000 claims description 3
- 229920001778 nylon Polymers 0.000 claims description 3
- -1 polyethylene Polymers 0.000 claims description 3
- 229920000573 polyethylene Polymers 0.000 claims description 3
- 238000007493 shaping process Methods 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 18
- 235000013622 meat product Nutrition 0.000 abstract description 6
- 230000001603 reducing Effects 0.000 abstract description 6
- 230000015572 biosynthetic process Effects 0.000 abstract description 3
- 238000005755 formation reaction Methods 0.000 abstract description 3
- 239000000779 smoke Substances 0.000 description 10
- 150000002989 phenols Chemical class 0.000 description 7
- 241000251468 Actinopterygii Species 0.000 description 6
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Natural products OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 239000003925 fat Substances 0.000 description 5
- 108090000623 proteins and genes Proteins 0.000 description 5
- 102000004169 proteins and genes Human genes 0.000 description 5
- 230000001953 sensory Effects 0.000 description 5
- 206010015150 Erythema Diseases 0.000 description 4
- 238000004458 analytical method Methods 0.000 description 4
- 238000001816 cooling Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 235000019197 fats Nutrition 0.000 description 4
- 230000004580 weight loss Effects 0.000 description 4
- 125000002915 carbonyl group Chemical group [*:2]C([*:1])=O 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000004321 preservation Methods 0.000 description 3
- 241000287828 Gallus gallus Species 0.000 description 2
- 235000010724 Wisteria floribunda Nutrition 0.000 description 2
- 230000003078 antioxidant Effects 0.000 description 2
- 230000003385 bacteriostatic Effects 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 239000003517 fume Substances 0.000 description 2
- 238000003958 fumigation Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N nicotinic acid Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- GQPLMRYTRLFLPF-UHFFFAOYSA-N nitrous Oxide Chemical compound [O-][N+]#N GQPLMRYTRLFLPF-UHFFFAOYSA-N 0.000 description 2
- 235000019645 odor Nutrition 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 235000005985 organic acids Nutrition 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 235000020991 processed meat Nutrition 0.000 description 2
- 210000001015 Abdomen Anatomy 0.000 description 1
- 241000272525 Anas platyrhynchos Species 0.000 description 1
- 229940064005 Antibiotic throat preparations Drugs 0.000 description 1
- 229940083879 Antibiotics FOR TREATMENT OF HEMORRHOIDS AND ANAL FISSURES FOR TOPICAL USE Drugs 0.000 description 1
- 229940042052 Antibiotics for systemic use Drugs 0.000 description 1
- 229940042786 Antitubercular Antibiotics Drugs 0.000 description 1
- 229960004424 Carbon Dioxide Drugs 0.000 description 1
- 229940105305 Carbon Monoxide Drugs 0.000 description 1
- 235000019750 Crude protein Nutrition 0.000 description 1
- 229940093922 Gynecological Antibiotics Drugs 0.000 description 1
- 238000007696 Kjeldahl method Methods 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 108010070551 Meat Proteins Proteins 0.000 description 1
- 229960001730 Nitrous Oxide Drugs 0.000 description 1
- 235000002789 Panax ginseng Nutrition 0.000 description 1
- 229940024982 Topical Antifungal Antibiotics Drugs 0.000 description 1
- 241000121220 Tricholoma matsutake Species 0.000 description 1
- 229940029983 VITAMINS Drugs 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229940021016 Vitamin IV solution additives Drugs 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 125000003277 amino group Chemical group 0.000 description 1
- 238000000540 analysis of variance Methods 0.000 description 1
- 239000003242 anti bacterial agent Substances 0.000 description 1
- 230000000844 anti-bacterial Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 230000003115 biocidal Effects 0.000 description 1
- CURLTUGMZLYLDI-UHFFFAOYSA-N carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- UGFAIRIUMAVXCW-UHFFFAOYSA-N carbon monoxide Chemical compound [O+]#[C-] UGFAIRIUMAVXCW-UHFFFAOYSA-N 0.000 description 1
- 229910002091 carbon monoxide Inorganic materials 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000019784 crude fat Nutrition 0.000 description 1
- 230000003247 decreasing Effects 0.000 description 1
- 239000002274 desiccant Substances 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 238000001962 electrophoresis Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002708 enhancing Effects 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000002316 fumigant Substances 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 150000002430 hydrocarbons Chemical class 0.000 description 1
- 229940079866 intestinal antibiotics Drugs 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- MWUXSHHQAYIFBG-UHFFFAOYSA-N nitric oxide Inorganic materials O=[N] MWUXSHHQAYIFBG-UHFFFAOYSA-N 0.000 description 1
- 235000013842 nitrous oxide Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 229940005935 ophthalmologic Antibiotics Drugs 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 239000000741 silica gel Substances 0.000 description 1
- 229910002027 silica gel Inorganic materials 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- 238000003307 slaughter Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 238000007619 statistical method Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000010301 surface-oxidation reaction Methods 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- 125000003396 thiol group Chemical group [H]S* 0.000 description 1
- 210000001519 tissues Anatomy 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 229930003231 vitamins Natural products 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/044—Smoking; Smoking devices
Abstract
본 발명은 훈연 처리한 수육의 제조방법 및 이에 의해 제조된 수육에 관한 것으로서, 더욱 상세하게는 수육을 제조함에 있어서, 훈연 과정을 더 포함하여 수육의 수분 손실을 줄이면서 관능적으로도 우수한 수육을 제조하는 방법 및 이에 의해 제조된 수육에 관한 것이다.
상기와 같은 본 발명에 따르면, 본 발명은 수육의 제조 시 훈연처리공정을 첨가함으로써, 육표면의 피막을 형성하여 삶는 동안에 수분 손실을 줄여 연도를 개선한 육제품으로 제조 가능하다. The present invention relates to a method for producing a smoked meat and a meat produced by the same, and more particularly, in the manufacture of a meat, further comprising a smoking process to produce a sensually good meat while reducing the water loss of the meat. It relates to a method and a meat produced thereby.
According to the present invention as described above, the present invention can be produced as a meat product by improving the year by reducing the moisture loss during the formation of the surface of the meat by adding a smoking treatment process, the meat during the production of the meat.
Description
본 발명은 훈연 처리한 수육의 제조방법 및 이에 의해 제조된 수육에 관한 것으로서, 더욱 상세하게는 수육을 제조함에 있어서, 훈연 과정을 더 포함하여 수육의 수분 손실을 줄이면서 관능적으로도 우수한 수육을 제조하는 방법 및 이에 의해 제조된 수육에 관한 것이다.The present invention relates to a method for producing a smoked meat and a meat produced by the same, and more particularly, in the manufacture of a meat, further comprising a smoking process to produce a sensually good meat while reducing the water loss of the meat. It relates to a method and a meat produced thereby.
돼지고기는 기원전 7000년경 중동지역에서부터 식용으로 사용하였으며, 동서양을 막론하고 인간이 섭취하는 육류 중 가장 많이 소비되는 대표적인 육류로서, 전 세계 육류 소비량의 40%를 차지한다. 특히 돼지 등심육은 주로 폭찹(pork chop), 돈까스(pork cutlet) 및 스테이크(steak) 등의 용도로 이용되고, 그 외에 끓여서 이용하는 양도 많지만 이와 관련된 연구는 적은 실정이다. 소비에 있어서도, 삼겹살 위주의 구이문화가 대부분을 차지하고 있으며 비인기 부위인 등심 및 후지육에 대한 소비가 저조한 실정이다.Pork was used for food from the Middle East around 7000 BC, and is the most common meat consumed by humans in the East and West, accounting for 40% of the world's meat consumption. In particular, pork loin is mainly used for pork chop (pork chop), pork cutlet (pork cutlet) and steak (steak), etc. In addition, the amount of boiled and used a lot, but there is little research. In terms of consumption, grilled culture focused on pork belly is mostly occupied, and consumption of sirloin and fuji meat, which are less popular, is low.
그러나, 생육을 끓인 후 남은 고기만 가지고 요리를 하는 것은 훨씬 담백해지고 몸에 좋지 않은 동물성 지방 및 항생물질이 완전히 제거되는 효과가 있다고 알려져 있으며, 우리나라의 경우 오래 전부터 가정의 식단은 물론 경조사 시 손님들에게 돼지고기를 끓는 물에 삶아서 넓적넓적하게 자른 수육의 형태로 대접하여 왔다(최윤상 등, 텀블링 공정 후 침지기간이 간장첨가 삶은 돈육의 품질 특성에 미치는 영향, 한국조리식품학회, 2006, 22(3), 379-385). 이런 수육 형태로서의 등심 및 후지 부위의 돼지고기 소비는 많은 편이며 기호적 우수함이 인지되어 왔으나 그 요인에 대한 정보는 미흡하다.
However, cooking with only the remaining meat after boiling it is known to have a much lighter effect and completely remove unpleasant animal fats and antibiotics. Pork is boiled in boiling water and treated in the form of cut meat (Cho Yoon-Sang, et al., The Effect of Soaking Period after Tumbling Process on the Quality Characteristics of Soy-Added Boiled Pork, Korean Culinary Food Society, 2006, 22 (3) , 379-385). Pork consumption in the sirloin and Fuji as a form of aquatic meat is a lot of side and has been recognized as a preference, but information on the factors are insufficient.
훈연은 식육의 보존 효과를 부여하나 오늘날에는 냉장기술의 발달로 보존 수단으로써의 훈연의 의미는 크게 줄어들었다. 최근에는 소비자들이 훈연취를 부드럽게 한 육제품을 선호하는 편으로 훈연은 주로 식육제품의 풍미를 다양하게 하는 데 이용되고 있다. 따라서, 식육을 훈연시키는 주된 목적으로는 풍미의 증진, 저장성의 증가, 새로운 제품의 개발, 색택의 증진, 육제품의 보호피막 형성 및 산화 방지 등이 있다. 훈연과 가열처리는 동시에 실시되는 경우가 많은데, 이는 두 공정이 모두 식육제품의 색택 증진에 관여할 뿐만 아니라 육색의 발현에 밀접하게 관련되어 있기 때문이다. 또한, 훈연의 중요한 특성은 미생물에 대한 영향으로 육제품을 훈연시키면 표면의 미생물 수가 감소하고 품질수명이 연장된다. 이것은 곧 훈연의 살균작용 또는 정균작용에 기인하는 것으로 훈연성분 속에 존재하는 페놀계 화합물들과 각종 유기산의 작용 때문이다. Fumigation has the effect of preserving meat, but today the development of refrigeration technology has greatly reduced the meaning of fumigation as a means of preservation. Recently, consumers prefer meat products that have softened smoke odors, and they are mainly used to vary the flavor of meat products. Therefore, the main purposes of smoking meat is to enhance flavor, increase shelf life, develop new products, improve color, protect film formation and prevent oxidation of meat products. Smoking and heat treatment are often carried out at the same time because both processes are involved in the color development of meat products and are closely related to the development of meat color. In addition, an important characteristic of the smoke is the effect on the microorganisms smoked meat products, the number of microorganisms on the surface is reduced and the quality life is extended. This is due to the action of bactericidal or bacteriostatic action due to the action of phenolic compounds and various organic acids present in the smoked components.
훈연 중 가장 흔히 검출되는 화학성분에는 페놀류, 유기산류, 알콜류, 카르보닐류, 탄화수소류를 비롯하여 이산화탄소, 일산화탄소, 질소, 일산화이질소 등의 기체가 포함되어 있다. 페놀류와 다가페놀류는 단백질의 설프히드릴기와 반응하고, 훈연성분 중의 카르보닐류는 아미노기와 반응하기 때문에 단백질의 영양가가 일부 감소되는데, 특히 필수아미노산인 리신의 손실이 현저하다. 훈연은 비타민B1의 일부를 파괴하지만 니코틴산과 비타민B2에 대해서는 별다른 영향이 없다. 닭고기나 돼지고기를 훈연한 결과 단백질의 용해도가 감소하고, 전기영동상의 분석결과 단백질의 변화가 확인되었다. 훈연성분의 항산화성은 지용성 비타민의 안정성에 기여할 뿐만 아니라 훈연식육제품의 표면산화를 예방하기 때문에 결과적으로 식육의 훈연은 영양적으로 유리하다고 할 수 있다.Chemicals most commonly detected in fumes include phenols, organic acids, alcohols, carbonyls and hydrocarbons, as well as gases such as carbon dioxide, carbon monoxide, nitrogen and dinitrogen monoxide. Phenols and polyhydric phenols react with the sulfhydryl group of the protein, and carbonyls in the smoked component react with the amino group, thereby partially reducing the nutritional value of the protein, especially the loss of lysine, an essential amino acid. Smoking destroys some of the vitamin B1 but does not affect nicotinic acid and vitamin B 2 . Smoking of chicken or pork decreased protein solubility, and electrophoresis analysis showed changes in protein. The antioxidant properties of smoked ingredients not only contribute to the stability of fat-soluble vitamins, but also prevent the surface oxidation of smoked meat products.
현재까지의 선행된 식품의 훈연기술은 훈연순대 및 그의 제조방법(국내 등록특허 제10-0383837호)에서 순대 속을 체우고 끓는 물에 삶아서 훈연 처리하는 단계로 이루어진 것으로 훈연을 통해 순대 특유의 냄새를 제거하는 방법에 대하여 개시되어있다. 또한, 고무망사를 이용한 닭의 훈연구이 방법(국내 등록특허 제10-0180210호), 어류분란 훈연소시지의 제조방법(국내 등록특허 제 10-0435851호), 홍삼을 이용한 오리훈제 및 그의 제조방법(국내 등록특허 제10-0849460호) 등 다양하게 연구되고 있다. 또한, 수육과 관련된 발명으로는 송이버섯을 함유한 기능성 수육 및 이의 제조방법(국내 등록특허 제10-0846129호), 돼지고기 숙성장 및 그것을 이용한 돼지고기 수육조리법(국내 등록특허 제10-0523725호)등이 개시되어 있지만 이들은 수육 제조에 다른 성분들을 첨가한 것이 특징이다. The smoking techniques of the preceding foods to date are made of the step of filling the inside of the sundae in the fumed sundae and its manufacturing method (Domestic Patent Registration No. 10-0383837) and boiled it in boiling water to process the smoke. A method of removing is disclosed. In addition, this method for the study of smoked chicken using rubber mesh (Domestic Patent No. 10-0180210), the method of manufacturing fish egg smoked sausage (Domestic Patent No. 10-0435851), duck smoked using red ginseng and its manufacturing method ( Korean Patent Registration No. 10-0849460) and various studies. In addition, the invention related to carcasses include functional meats containing pine mushrooms and a method of manufacturing the same (Domestic Patent Registration No. 10-0846129), pork lean growth and pork meat cooking method using the same (Domestic Registration No. 10-0523725) ), But they are characterized by the addition of other ingredients to the meat production.
본 발명에서는 수육의 제조 시 훈연처리공정을 첨가하는 방법에 관한 것으로, 어떠한 개시나 교시된 바 없다.The present invention relates to a method for adding a smoking treatment step in the production of the meat, which has not been disclosed or taught.
따라서, 본 발명의 목적은 훈연 처리 공정을 첨가한 후 수육을 제조하여 관능적으로 우수하고 연도를 개선한 수육의 제조방법을 제공하는 것을 목적으로 한다.Accordingly, it is an object of the present invention to provide a method for producing a meat which is excellent in organolgy and improved in year by producing a meat after adding a fumigating process.
또한, 본 발명은 상기 제조방법으로 제조된 훈연 처리한 수육을 제공하는 것을 목적으로 한다. In addition, an object of the present invention is to provide a smoked treated meat prepared by the above production method.
상기 목적을 달성하기 위하여, 본 발명은 수육을 제조함에 있어서, 훈연 과정을 더 포함하는 것을 특징으로 하는 훈연 처리한 수육의 제조방법을 제공한다.In order to achieve the above object, the present invention provides a method of producing smoked processed meat, characterized in that further comprising a smoking process in the production of the meat.
또한, 본 발명은 훈연 과정을 더 포함하는 것을 특징으로 하는 훈연 처리한 수육을 제공한다.In addition, the present invention provides a smoked treated meat, characterized in that it further comprises a smoking process.
상기와 같은 본 발명에 따르면, 본 발명은 수육의 제조 시 훈연처리공정을 첨가함으로써, 육표면의 피막을 형성하여 삶는 동안에 수분 손실을 줄여 연도를 개선한 육제품으로 제조 가능하다. According to the present invention as described above, the present invention can be produced as a meat product by improving the year by reducing the moisture loss during the formation of the surface of the meat by adding a smoking treatment process, the meat during the production of the meat.
또한, 본 발명은 훈연 향으로 인해 관능적으로도 우수할 뿐만 아니라 보존성을 향상시킨 수육을 제조 할 수 있다. In addition, the present invention can be produced not only excellent sensory due to the smoked fragrance but also improve the preservation.
도 1 은 본 발명에 따른 훈연처리한 수육의 외관 사진을 나타낸 것이다.Figure 1 shows the appearance of the smoked meat according to the present invention.
이하, 본 발명을 상세히 설명한다.Hereinafter, the present invention will be described in detail.
본 발명은 수육을 제조함에 있어서, 훈연 과정을 더 포함하는 것을 특징으로 하는 훈연 처리한 수육의 제조방법을 제공한다.The present invention provides a method of producing smoked meat, characterized in that it further comprises a smoking process in producing the meat.
본 발명에서, 원료육으로 돼지고기(돈육)의 등심 부위를 사용하는 것이 바람직하며, 이 때 상기 돈육은 과도한 지방과 결체조직을 제거한 후에 사용하는 것이 좋다.In the present invention, it is preferable to use the loin of pork (pork) as the raw meat, wherein the pork is preferably used after removing excess fat and connective tissue.
또한, 본 발명에서 상기 훈연과정은 훈연기 내에서 50~60℃ 범위에서 실시하는 것이 바람직하며, 더욱 바람직하게는 55℃에서 실시하는 것이 좋다. 또한, 상기 훈연은 10분~2시간, 바람직하게는 15분~90분간 실시하는 것이 좋은데, 상기와 같은 훈연 과정을 통해 본 발명의 수육에 연기를 침투시켜 연기 성분인 페놀류(phenols)와 카르보닐류(carbonyls) 및 육 단백질의 반응에서 부여되는 독특한 훈연취를 부여하여 식욕을 돋게 하고, 페놀류에 의한 정균작용과 항산화작용으로 수육의 보존성을 향상시킬 수 있다.In addition, in the present invention, the smoking process is preferably carried out in the range of 50 ~ 60 ℃, more preferably at 55 ℃. In addition, the fume is preferably performed for 10 minutes to 2 hours, preferably 15 minutes to 90 minutes, through the smoke process as described above to penetrate the smoke of the meat of the present invention phenols (phenols) and carbo By giving a unique smoke odor that is given in the reaction of carbonyls and meat protein to boost appetite, can improve the preservation of the meat by bacteriostatic action and antioxidant action by phenols.
또한, 본 발명은 상기 훈연과정 후 70~80℃ 범위로 돈육의 중심온도가 75℃가 될 때까지 더 가열하는 훈연 처리한 수육의 제조방법을 제공한다.In addition, the present invention provides a method of producing a smoked treated meat further heating until the center temperature of the pork to 75 ℃ in the range 70 ~ 80 ℃ after the smoking process.
또한, 본 발명은 가열 후 냉각하여 냉각된 수육을 실리카겔 등을 포함한 방습제와 함께 폴리에틸렌/나일론 등의 포장지에 넣어 진공 포장하여 최종적으로 제품으로 생산하는 제조방법을 제공한다.In addition, the present invention provides a manufacturing method of vacuum-packing the meat after cooling by heating in a packaging such as polyethylene / nylon with a desiccant including silica gel and finally vacuum-packed.
본 발명은 또한, 상기와 같은 훈연과정을 더 포함하여 제조되는 훈연 처리한 수육을 제공한다.
The present invention also provides a smoked treated meat prepared by further comprising a smoking process as described above.
이하, 실시예를 통하여 본 발명을 더욱 상세히 설명하고자 한다. 이들 실시예는 오로지 본 발명을 예시하기 위한 것으로서, 본 발명의 범위가 이들 실시예에 의해 제한되는 것으로 해석되지는 않는 것은 당업계에서 통상의 지식을 가진 자에게 있어서 자명할 것이다.
Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood by those skilled in the art that these examples are for illustrative purposes only and that the scope of the present invention is not construed as being limited by these examples.
실시예Example 1. One. 훈연Smoking 처리한 수육의 제조 Manufacture of processed meat
본 발명에서 돈육은 도축 후 1주 경과된 국내산 돈육 등심 부위를 구입하여 과도한 지방조직을 제거한 후 사용하였다. 과도한 지방과 결체조직을 제거한 돈육 등심육은 가로, 세로, 두께를 약 5cm×5cm×3cm가 되도록 정형한 후 시료로 사용하였다. 시료의 훈연처리는 훈연온도 55℃로 처리구별로 각각 15분(T1), 30분(T2), 60분(T3), 90분(T4) 동안 훈연기(Enex-CO-600, Enex, Korea)를 이용하였고 훈연처리가 끝난 시료들은 가열처리를 위해 폴리에틸렌/나일론 포장지에 넣어 80℃ 항온수조(Dea Han Co, Model 10-101, Korea)에서 가열하여 중심온도가 75℃될 때까지 가열하였다. 이때의 중심온도란 시료의 중앙을 중심부위로 표시하여 측정한 온도의 값으로, 디지털 온도계(Kane-May, KM330, Germany)를 이용하여 측정하였다. 대조구는 훈연처리를 하지 않고 가열한 시료를 대조구로 하였다.
In the present invention, the pork was used after removing the excess fat tissue by purchasing domestic pork loin portions one week after slaughter. Pork sirloin was removed from excess fat and connective tissue was used as a sample after shaping the width, length, thickness to about 5cm × 5cm × 3cm. The smoking treatment of the sample is the smoking temperature of 55 ℃ for 15 minutes (T1), 30 minutes (T2), 60 minutes (T3) and 90 minutes (T4) for each treatment group (Enex-CO-600, Enex, Korea). ) And smoked samples were put in polyethylene / nylon packaging for heat treatment and heated in a 80 ° C. constant temperature water bath (Dea Han Co, Model 10-101, Korea) until the center temperature was 75 ° C. The central temperature at this time was a value of the temperature measured by displaying the center of the sample on the center of the sample, and was measured using a digital thermometer (Kane-May, KM330, Germany). As a control, the sample heated without being smoked was used as a control.
실험예Experimental Example 1. One. 훈연Smoking 처리한 수육의 효능 분석 Efficacy Analysis of Treated Fish
본 발명에서는 훈연 처리한 수육에 대하여 다음과 같이 기능성 식품으로서의 효능을 조사하였다.
In the present invention, the efficacy as a functional food was investigated as follows to the smoked meat.
(1) 일반성분 분석(1) general component analysis
상기 실시예 1에서 제조한 수육의 일반 성분은 AOAC법(AOAC, Official methods of analysis, 17th ed, Association of Official Analytical Chemists, Washington, DC, pp 13-15, 2000)에 따라 수분함량은 105℃에서의 상압건조법, 조단백 함량은 Kjeldahl법, 조지방 함량은 Soxhlet법, 조회분 함량은 550℃에서 직접 회화법으로 분석하고, 결과는 표 1에 나타내었다. General content of the fish prepared in Example 1 is AOAC method (AOAC, Official methods of analysis, 17th ed, Association of Official Analytical Chemists, Washington, DC, pp 13-15, 2000) moisture content at 105 ℃ Atmospheric drying method, crude protein content of Kjeldahl method, crude fat content of Soxhlet method, crude ash content was analyzed by direct incineration at 550 ℃, the results are shown in Table 1.
그 결과, 수분함량은 훈연시간을 60분과 90분 처리한 수육이 대조구와 비교하여 유의적으로 높은 수분함량을 나타내었지만 단백질, 지방, 회분함량은 대조구와 처리구간에 차이를 나타내지 않았다. As a result, the water content of 60 minutes and 90 minutes of smoking time was significantly higher than that of the control, but the protein, fat, and ash content of the control were not different between the control and the treatment.
(2) 이화학적 특성 평가(2) Evaluation of Physicochemical Properties
상기 실시예 1에서 제조한 수육의 pH, 색도, 훈연감량, 가열감량, 및 전단력을 다음과 같이 조사하였다.The pH, color, smoke loss, heating loss, and shear force of the fish prepared in Example 1 were investigated as follows.
pH는 각각의 수육 시료 5g을 취하여 증류수 20 ml와 혼합하고 Ultra Turrax( Model No. T25, Janken and Kunkel, Germany)를 사용하여 8,000 rpm에서 1분간 균질한 후 유리전극 pH meter(Model 340, Mettler toledo, Switzerland)를 사용하여 측정하였다. 그 결과, 표2에서 보듯이 훈연 전의 pH는 대조구와 처리구간에 차이가 없었으며, 훈연 후에도 훈연시간에 따른 pH의 변화는 보이지 않았다. 그러나 가열후의 pH는 대조구가 훈연 처리한 처리구와 비교하여 유의적으로 높게 나타났다.pH 5g of each fish sample, mixed with 20ml of distilled water, homogenized for 1 minute at 8,000 rpm using Ultra Turrax (Model No. T25, Janken and Kunkel, Germany), and then glass electrode pH meter (Model 340, Mettler toledo) , Switzerland). As a result, as shown in Table 2, the pH before smoking was not different between the control and treatment, and there was no change in pH according to the smoking time after the smoking. However, the pH after heating was significantly higher in the control compared to the treatment treated.
또한, 시료의 표면을 색차계(Chroma meter, CR 210, Minolta, Japan)를 사용하여 명도(lightness)를 나타내는 L*-값, 적색도(redness)를 나타내는 a*-값과 황색도(yellowness)를 나타내는 b*-값을 측정하였다. 이 때의 표준색은 L*-값이 96.53, a*-값이 -0.21, b*-값이 +2.36인 calibration plate를 사용하였다. 그 결과, 훈연 전에는 명도, 적색도 및 황색도가 대조구와 모든 처리구간에 차이를 보이지 않았으나 훈연 후에는 훈연시간이 경과함에 따라 명도, 적색도, 황색도 모두에서 유의적으로 증가하는 것을 보였다. 가열 후의 명도에서는 대조구와 비교하여 훈연 60분과 90분 처리구에서 유의적으로 낮았으며, 적색도에서는 대조구 보다 훈연 30분, 60분, 90분 처리구가 유의적으로 높게 나타났다. 또한, 황색도는 대조구와 비교하여 모든 처리구에서 유의적으로 높았으며, 훈연시간이 경과함에 따라 유의적으로 증가하는 경향을 나타내었다. In addition, the surface of the sample using a chroma meter (CR 210, Minolta, Japan), L * -value indicating lightness, a * -value indicating redness and yellowness (yellowness) The b * -value indicating was measured. The standard color used was a calibration plate with L * -value of 96.53, a * -value of -0.21, and b * -value of +2.36. As a result, there was no difference in brightness, redness, and yellowness between the control and all treatments before smoking, but after smoking, it was significantly increased in both brightness, redness, and yellowness as the smoking time elapsed. In the brightness after heating, it was significantly lower in the 60- and 90-minute treatments than the control, and the 30-, 60-, 90-minute treatment was higher in the redness than the control. In addition, yellowness was significantly higher in all treatments compared to the control, and showed a tendency to increase significantly as the smoking time elapsed.
또한, 훈연감량은 수육을 일정한 크기로 준비한 후 훈연기를 이용하여 훈연한 후의 감량을 계산하여 측정하였고, 가열감량은 훈연한 수육을 가열 한 후 중심온도가 75℃에 도달할 때까지 가열한 후 상온에서 30분간 방냉시켜 가열감량을 측정하였다. In addition, the weight loss was measured by calculating the weight loss after using a smoker after preparing the meat to a certain size, the heating weight after heating the heated meat until the center temperature reaches 75 ℃ After cooling at room temperature for 30 minutes, the heating loss was measured.
그 결과, 표 4에서 보듯이 훈연감량은 훈연시간이 경과함에 따라 감량이 증가하였으며, 가열감량은 대조구가 훈연 처리한 처리구에 비해 유의적으로 높게 나타났다. 훈연감량과 가열감량을 합한 총 감량에서는 대조구와 비교하여 처리구들이 유의적으로 낮은 감량을 보여 훈연처리가 감량을 낮출 것으로 예상되었다. As a result, as shown in Table 4, the smoke loss was increased as the smoking time was increased, and the heating loss was significantly higher than that in the control treated with the smoked treatment. In the total weight loss combined with the smoke reduction and the heating loss, the treatments were significantly lower than the control, so the smoke treatment was expected to lower the weight loss.
또한, 전단력은 가열 후 실온에서 30분간 방냉 시켜 Texture analyzer(TA-XT2i, Stable Micro Systems, England)를 이용하여 측정하였다. 방냉 한 후 시료를 약 1cm×1cm×3cm 두께로 절단하여 Blade set(Warner Bratzler blade)를 이용하여 시료의 전단력을 측정하였으며, 이때의 cross head speed는 5mm/sec로 하였다. 그 결과, 훈연처리 시간에 따른 수육의 전단력 비교는 대조구가 유의적으로 가장 높은 값을 나타내었고 훈연 60분과 90분 처리구가 유의적으로 낮은 전단력을 나타내었다. In addition, the shear force was measured by using a texture analyzer (TA-XT2 i , Stable Micro Systems, England) after cooling for 30 minutes at room temperature after heating. After cooling, the sample was cut to a thickness of about 1 cm × 1 cm × 3 cm and the shear force of the sample was measured using a blade set (Warner Bratzler blade). The cross head speed was 5 mm / sec. As a result, the comparison of the shear force of the fish according to the smoking time showed the highest value in the control, and the 60 and 90 minute treatment showed a significantly lower shear force.
(3) 관능적 특성 평가(3) evaluation of sensory characteristics
상기 실시 예 1에서 제조한 수육의 관능성 평가를 위해 관능검사 경험이 있는 25~35세의 12명의 패널 요원을 구성하여 각 처리구별로 가열처리한 시료의 외부색(appearance color), 내부색(internal color), 풍미(flavor), 훈연향(smoking intensity), 연도(tenderness), 다즙성(juiciness), 전체적인 기호성(overall acceptabiliy)에 대하여 10점 만점의 채점법에 의해 평균치를 구하여 비교하였다(표 6 참조). 이 때 색, 풍미, 연도, 다즙성, 전체적인 기호성에서 10점은 가장 우수하고, 1점은 가장 열악한 품질의 상태를 나타내며, 훈연향 항목의 경우 10점은 훈연향이 강하게 나타나고, 1점은 훈연향이 거의 나지 않는 상태를 나타내었다.In order to evaluate the sensory performance of the fish prepared in Example 1, 12 panel members aged 25 to 35 years with experience in sensory evaluation were configured, and the outer color and inner color of the sample heat-treated for each treatment group ( Internal color, flavor, smoking intensity, tenderness, juiciness, and overall acceptabiliy were averaged by a 10-point scoring method (see Table 6). ). At this time, 10 points are the best in color, flavor, year, juiciness, and overall palatability, and 1 point indicates the state of the poorest quality. In the case of fumigant items, 10 points are strongly indicated, and 1 point is almost smoked. It was not shown.
그 결과, 외관의 색은 대조구보다 훈연한 모든 처리구에서 유의적으로 높은 점수를 받았으며 내부색도 대조구와 비교하여 모든 처리구에서 유의적으로 높은 점수를 받았다. 특히 90분 훈연 처리한 처리구가 가장 높은 점수를 받았다. 풍미도 대조구와 비교하여 훈연 처리한 처리구들이 높은 점수를 받았으며, 훈연향도 훈연처리 시간이 경과함에 따라 높은 점수를 받는 것으로 나타났다. 연도와 다즙성도 대조구 보다는 훈연 처리한 처리구들이 높은 점수를 받았으며 특히 훈연시간을 60분 처리구에서 유의적으로 가장 좋은 점수를 받았다. 전체적인 기호도에서도 대조구가 가장 열악한 평가를 받았으며 60분 훈연 처리구가 가장 높은 점수를 받았다. 따라서, 훈연처리 시간을 60분한 후 수육을 제조한다면 연도를 개선하고 관능적으로 우수한 수육을 제조 할 수 있을 것으로 사료된다. As a result, the appearance color was significantly higher in all treatments than the control, and significantly higher in all treatments compared to the inner color control. In particular, the treatment group treated with 90 minutes received the highest score. Compared with the flavor control group, the treated groups received higher scores, and the smoked flavor also received higher scores as the smoking time elapsed. The smoked and treated succulents received higher scores than those of the control group and the juiciness, especially in the 60-minute treatments. In terms of overall preference, the control group received the worst evaluation, and the 60-minute smoking treatment group received the highest score. Therefore, if the meat is produced after 60 minutes of smoking treatment time, it is considered that the year can be improved and the sensory meat can be produced excellently.
또한, 모든 통계 분석은 SAS(Statistics Analytical System, USA, 1996) 패키지 프로그램(package program)의 ANOVA과정으로 통계처리를 실시하였으며, 던컨의 다중검정(Duncan's multiple range test)로 처리구간의 유의성(p<0.05)을 검정하였다.In addition, all statistical analysis was performed using the ANOVA process of the SAS (Statistics Analytical System, USA, 1996) package program, and the significance of the treatment interval was determined by Duncan's multiple range test. 0.05) was assayed.
이상, 본 발명의 내용의 특정한 부분을 상세히 기술하였는바, 당업계의 통상의 지식을 가진 자에게 있어서, 이러한 구체적인 기술은 단지 바람직한 실시양태일 뿐이며, 이에 의해 본 발명의 범위가 제한되는 것이 아닌 점은 명백할 것이다. 따라서, 본 발명의 실질적인 범위는 첨부된 청구항들과 그것들의 등가물에 의해 의하여 정의된다고 할 것이다. As described above, specific portions of the contents of the present invention have been described in detail, and for those skilled in the art, these specific techniques are merely preferred embodiments, and the scope of the present invention is not limited thereto. Will be obvious. Accordingly, the substantial scope of the present invention will be defined by the appended claims and their equivalents.
Claims (5)
(2) 상기 (1)단계에 의해 정형된 돈육 등심육을 훈연기 내에서 50 내지 60℃의 범위에서 15 내지 90분간 훈연하는 단계; 및
(3) 상기 (2)단계에 의해 훈연처리된 돈육 등심육을 폴리에틸렌/나일론 포장지에 넣고 80℃의 항온수조에서 중심온도가 75℃가 될 때까지 가열하는 단계;를 포함하는 훈연 처리된 수육의 제조방법.
(1) removing and shaping fat and connective tissue from pork loin;
(2) smoking the pork loin meat shaped by the step (1) in a smoker for 15 to 90 minutes in the range of 50 to 60 ℃; And
(3) putting the pork loin which was smoked by step (2) into polyethylene / nylon wrapping paper and heating it in a constant temperature water bath at 80 ° C. until the center temperature is 75 ° C .; Manufacturing method.
상기 (2)단계에서 훈연기 내의 온도가 55℃에서 훈연처리하는 것을 특징으로 하는 훈연 처리한 수육의 제조방법.
The method of claim 1,
The method of producing a smoked meat, characterized in that the temperature in the smoker in the step (2) smoked at 55 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020100024142A KR101180426B1 (en) | 2010-03-18 | 2010-03-18 | Manufacturing method of boiled meats using smoking processing and boiled meats manufactured by the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020100024142A KR101180426B1 (en) | 2010-03-18 | 2010-03-18 | Manufacturing method of boiled meats using smoking processing and boiled meats manufactured by the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20110105090A KR20110105090A (en) | 2011-09-26 |
| KR101180426B1 true KR101180426B1 (en) | 2012-09-10 |
Family
ID=44955546
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020100024142A KR101180426B1 (en) | 2010-03-18 | 2010-03-18 | Manufacturing method of boiled meats using smoking processing and boiled meats manufactured by the same |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR101180426B1 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101425877B1 (en) | 2014-02-13 | 2014-08-05 | 휘슬러코리아 주식회사 | Cooking process of pork |
| KR101440785B1 (en) * | 2012-10-31 | 2014-10-30 | 사회복지법인 평화의 마을 | Method of manufacturing a Ham using Loin and a Ham manufactured by the Method |
| KR101709443B1 (en) | 2016-06-30 | 2017-02-22 | 이동 | Method for manufacturing boiled pork |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101775134B1 (en) * | 2016-12-28 | 2017-09-05 | 주식회사 에브릿 | Boiled Pork Bossam and Processing Method therefor |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH10276668A (en) | 1997-04-02 | 1998-10-20 | Maekawa Suisan:Kk | Production of smoked fish product |
-
2010
- 2010-03-18 KR KR1020100024142A patent/KR101180426B1/en not_active IP Right Cessation
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH10276668A (en) | 1997-04-02 | 1998-10-20 | Maekawa Suisan:Kk | Production of smoked fish product |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101440785B1 (en) * | 2012-10-31 | 2014-10-30 | 사회복지법인 평화의 마을 | Method of manufacturing a Ham using Loin and a Ham manufactured by the Method |
| KR101425877B1 (en) | 2014-02-13 | 2014-08-05 | 휘슬러코리아 주식회사 | Cooking process of pork |
| KR101709443B1 (en) | 2016-06-30 | 2017-02-22 | 이동 | Method for manufacturing boiled pork |
Also Published As
| Publication number | Publication date |
|---|---|
| KR20110105090A (en) | 2011-09-26 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Zeng et al. | Chinese ethnic meat products: Continuity and development | |
| Choi et al. | Effects of pork/beef levels and various casings on quality properties of semi-dried jerky | |
| KR100983839B1 (en) | Manufacturing method of liver sausage comprising of pork liver | |
| CN103340424B (en) | Method utilizing rice bran to bake meat product | |
| CN102871152A (en) | Processing technology for cold and hot smoking of sturgeon meat | |
| KR101441582B1 (en) | Manufacturing Method For Smoking Of Duck Meat | |
| KR101180426B1 (en) | Manufacturing method of boiled meats using smoking processing and boiled meats manufactured by the same | |
| CN101912119A (en) | Goose red sausage and making method | |
| CN105454988B (en) | Flavored beef cake and preparation method thereof | |
| KR101189661B1 (en) | Low-fat meat sausage containing headmeat skin and fermented vinegar and manufacturing method thereof | |
| CN103099227A (en) | Method for salting and segmenting wind dried mutton | |
| KR100983317B1 (en) | Manufacturing method of semi dry sausage | |
| KR100778271B1 (en) | Methods for preparing seasoned semi-dried oyster product | |
| Lücke | Fermented Meat Products—An Overview | |
| KR101223601B1 (en) | Method for manufacturing of chicken slices of roast using curing liquid conataining dietary fiber and collagen and the chicken slices of roast | |
| RU2570329C1 (en) | Method for preparation of smoked and cooked pork tongues | |
| CN102415583A (en) | Processing method beef squid salad salami | |
| CN110786469A (en) | Processing method of preserved meat product | |
| KR101941965B1 (en) | Manufacturing method for smoked chitterlings | |
| KR101306358B1 (en) | Method for manufacturing duck-meat and duck-meat | |
| Sánchez-Molinero et al. | Effects of the applications of oil drip onto surface and of the use of a temperature of 35 C for 4 days on some physicochemical, microbiological and sensory characteristics of dry-cured ham | |
| Obuz et al. | Turkish Pastirma: a dry-cured beef product | |
| CN106418284B (en) | Processing method of micro-frozen beer weever prepared food | |
| RU2473222C2 (en) | Raw smoked sausage with usage of multipurpose functional module and sausage production method | |
| CN107683890A (en) | The preparation method of bamboo rat bacon |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant | ||
| LAPS | Lapse due to unpaid annual fee |