KR101186921B1 - A manufacturing method of tteokgalbi containing lactobacillus and tteokgalbi containing lactobacillus manufactured by the same - Google Patents
A manufacturing method of tteokgalbi containing lactobacillus and tteokgalbi containing lactobacillus manufactured by the same Download PDFInfo
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- KR101186921B1 KR101186921B1 KR1020100065832A KR20100065832A KR101186921B1 KR 101186921 B1 KR101186921 B1 KR 101186921B1 KR 1020100065832 A KR1020100065832 A KR 1020100065832A KR 20100065832 A KR20100065832 A KR 20100065832A KR 101186921 B1 KR101186921 B1 KR 101186921B1
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- lactic acid
- acid bacteria
- meat
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 14
- 241000186660 Lactobacillus Species 0.000 title claims description 11
- 229940039696 lactobacillus Drugs 0.000 title claims description 11
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 118
- 241000894006 Bacteria Species 0.000 claims abstract description 59
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 59
- 239000004310 lactic acid Substances 0.000 claims abstract description 59
- 235000013372 meat Nutrition 0.000 claims abstract description 31
- 238000010438 heat treatment Methods 0.000 claims abstract description 19
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 10
- 150000001875 compounds Chemical class 0.000 claims abstract description 6
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 238000007493 shaping process Methods 0.000 claims abstract description 4
- 241000234282 Allium Species 0.000 claims description 6
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 229920002774 Maltodextrin Polymers 0.000 claims description 5
- 239000005913 Maltodextrin Substances 0.000 claims description 5
- 229940035034 maltodextrin Drugs 0.000 claims description 5
- 240000002234 Allium sativum Species 0.000 claims description 4
- 241000193749 Bacillus coagulans Species 0.000 claims description 4
- 241000186000 Bifidobacterium Species 0.000 claims description 4
- 235000002566 Capsicum Nutrition 0.000 claims description 4
- 239000004278 EU approved seasoning Substances 0.000 claims description 4
- 235000010469 Glycine max Nutrition 0.000 claims description 4
- 244000068988 Glycine max Species 0.000 claims description 4
- 240000007594 Oryza sativa Species 0.000 claims description 4
- 235000007164 Oryza sativa Nutrition 0.000 claims description 4
- 229910019142 PO4 Inorganic materials 0.000 claims description 4
- 239000006002 Pepper Substances 0.000 claims description 4
- 235000016761 Piper aduncum Nutrition 0.000 claims description 4
- 235000017804 Piper guineense Nutrition 0.000 claims description 4
- 244000203593 Piper nigrum Species 0.000 claims description 4
- 235000008184 Piper nigrum Nutrition 0.000 claims description 4
- 229940054340 bacillus coagulans Drugs 0.000 claims description 4
- 235000004611 garlic Nutrition 0.000 claims description 4
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 4
- 239000010452 phosphate Substances 0.000 claims description 4
- 235000009566 rice Nutrition 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 239000008159 sesame oil Substances 0.000 claims description 4
- 235000011803 sesame oil Nutrition 0.000 claims description 4
- 235000013555 soy sauce Nutrition 0.000 claims description 4
- 235000020357 syrup Nutrition 0.000 claims description 4
- 239000006188 syrup Substances 0.000 claims description 4
- 241000901050 Bifidobacterium animalis subsp. lactis Species 0.000 claims description 3
- 229920002472 Starch Polymers 0.000 claims description 3
- 229940009289 bifidobacterium lactis Drugs 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- 239000008107 starch Substances 0.000 claims description 3
- 235000000346 sugar Nutrition 0.000 claims description 3
- 235000013618 yogurt Nutrition 0.000 claims description 3
- 241001608472 Bifidobacterium longum Species 0.000 claims description 2
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 2
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 2
- 241000186605 Lactobacillus paracasei Species 0.000 claims description 2
- 229940009291 bifidobacterium longum Drugs 0.000 claims description 2
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 2
- 238000005057 refrigeration Methods 0.000 claims description 2
- 229930182843 D-Lactic acid Natural products 0.000 claims 1
- JVTAAEKCZFNVCJ-UWTATZPHSA-N D-lactic acid Chemical compound C[C@@H](O)C(O)=O JVTAAEKCZFNVCJ-UWTATZPHSA-N 0.000 claims 1
- 230000035800 maturation Effects 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 4
- 230000003871 intestinal function Effects 0.000 abstract description 3
- 238000004904 shortening Methods 0.000 abstract 1
- 235000015278 beef Nutrition 0.000 description 4
- 235000015277 pork Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 238000000227 grinding Methods 0.000 description 3
- 230000037406 food intake Effects 0.000 description 2
- 210000000936 intestine Anatomy 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- 235000005254 Allium ampeloprasum Nutrition 0.000 description 1
- 240000006108 Allium ampeloprasum Species 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 230000007488 abnormal function Effects 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 210000001072 colon Anatomy 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000015140 cultured milk Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
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
- A23L13/06—Meat products; Meat meal; Preparation or treatment thereof with gravy or sauce
-
- 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
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
Abstract
본 발명은 가열 후에도 유산균이 일부 생장을 유지하는 유산균을 함유하는 떡갈비의 제조방법 및 이에 의해 제조된 유산균을 함유하는 떡갈비에 관한 것으로, 육류에 양념류와 내열성 유산균을 혼합하여 배합육을 만드는 단계(단계 1); 상기 배합육을 냉장숙성 및 성형하는 단계(단계 2); 및 상기 성형된 배합육을 오븐에서 가열하여 떡갈비를 제조하는 단계(단계 3); 를 포함하여 제조하면, 가열 후에도 유산균이 일부 생장을 유지하고 있으므로 섭취시 대장 기능을 향상시킬 수 있는 효과가 있으며, 오븐으로 구워 제조함으로 소비자가 섭취하기 직전에 떡갈비를 굽는 시간을 단축할 수 있는 장점이 있다.The present invention relates to a method for producing tteokgalbi containing lactic acid bacteria that lactic acid bacteria maintain some growth even after heating, and to a tteokgalbi containing lactic acid bacteria produced thereby, mixing the seasoning with meat and heat-resistant lactic acid bacteria (step) One); Refrigerating and shaping the blended meat (step 2); And heating the molded compound meat in an oven to produce a tteokgalbi (step 3). If manufactured, including lactic acid bacteria to maintain some growth even after heating has the effect of improving the bowel function when ingested, by baking in the oven has the advantage of shortening the time to bake Tteokgalbi just before consumption There is this.
Description
본 발명은 유산균을 함유하는 떡갈비의 제조방법 및 이에 의해 제조된 유산균을 함유하는 떡갈비에 관한 것으로서, 보다 상세하게는 가열 후에도 유산균이 일부 생장을 유지하는 유산균을 함유하는 떡갈비의 제조방법 및 이에 의해 제조된 유산균을 함유하는 떡갈비에 관한 것이다.The present invention relates to a method for producing tteokgalbi containing lactic acid bacteria, and to a tteokgalbi containing lactic acid bacteria produced thereby, and more particularly, a method for producing a tteokgalbi containing lactic acid bacteria, in which lactic acid bacteria maintain some growth even after heating. It relates to a rice cake rib containing lactic acid bacteria.
떡갈비는 갈빗살을 곱게 갈아서 방망이로 두들긴 후 양념과 반죽하여 갈비뼈에 붙이거나 또는 일정한 모양으로 성형하여 양념장을 발라 프라이팬이나 석쇠에 구워낸 식품이다. 떡갈비는 고기가 부드러워 먹기에 편리하기 때문에 남녀노소를 불문하고 즐길 수 있는 식품이며, 특히 일정한 규격성을 갖기 때문에 대량생산에 적합하고, 또한 즉석식품으로도 적합하여 그 소비층이 계속하여 증가하는 추세에 있다.Tteokgalbi is a food that is grilled in a frying pan or grill by grinding the ribs finely, pounding it with a bat, and then seasoning and kneading it to the ribs or molding it into a shape. Tteokgalbi is a food that can be enjoyed by all ages, because it is easy to eat because of its tender meat, and it is suitable for mass production because it has a certain standard, and it is also suitable for instant food. have.
대한민국특허등록 제0638075호(2006.10.25.)에는 죽초액, 허깨나무, 생강으로 만든 식품첨가제를 포함한 떡갈비가 개시되어 있고, 대한민국특허등록 제0927945호(2009.11.19.)에는 쑥떡떡갈비가 개시되어 있으며, 대한민국특허공개 제10-2009-0110015호(2009.10.21.)에는 해산물을 이용한 떡갈비가 개시되어 있다.Korean Patent Registration No. 0638075 (October 25, 2006) discloses Tteokgalbi including food additives made of bamboo vinegar, sesame tree, ginger, and Korean Patent Registration No. 0927945 (2009.11.19.) , Republic of Korea Patent Publication No. 10-2009-0110015 (2009.10.21.) Discloses Tteokgalbi using seafood.
그러나, 아직까지 유산균을 함유하는 떡갈비에 대한 특허는 없는 상황이다.
However, there are no patents for Tteokgalbi containing lactic acid bacteria.
본 발명자는 가열 후에도 유산균이 일부 생장을 유지하는 유산균을 함유하는 떡갈비의 제조방법을 개발하여 본 발명을 완성하였다.
The present inventors have completed the present invention by developing a method for producing tteokgalbi, which contains lactic acid bacteria whose lactic acid bacteria maintain some growth even after heating.
본 발명의 목적은 가열 후에도 유산균이 일부 생장을 유지하는 유산균을 함유하는 떡갈비의 제조방법 및 이에 의해 제조된 유산균을 함유하는 떡갈비를 제공하는 것이다.It is an object of the present invention to provide a method for producing tteokgalbi containing lactic acid bacteria whose lactic acid bacteria maintain some growth even after heating, and to provide a tteokgalbi containing lactic acid bacteria produced thereby.
상기 목적을 달성하기 위하여 본 발명은 다음과 같은 수단을 제공한다.In order to achieve the above object, the present invention provides the following means.
본 발명은, 육류에 양념류와 내열성 유산균을 혼합하여 배합육을 만드는 단계(단계 1); 상기 배합육을 냉장숙성 및 성형하는 단계(단계 2); 및 상기 성형된 배합육을 오븐에서 가열하여 떡갈비를 제조하는 단계(단계 3); 를 포함하는 유산균이 함유된 떡갈비 제조방법을 제공한다.The present invention, the step of mixing the seasoning and heat-resistant lactic acid bacteria in the meat to create a blended meat (step 1); Refrigerating and shaping the blended meat (step 2); And heating the molded compound meat in an oven to produce a tteokgalbi (step 3). It provides a method for producing tteokgalbi containing lactic acid bacteria.
상기 육류 100 중량부에 대하여 양념류 25~30 중량부 및 내열성 유산균 0.002~0.003 중량부를 혼합하는 것을 특징으로 한다.25 to 30 parts by weight of spice and 0.002 to 0.003 parts by weight of heat resistant lactic acid bacteria are mixed with respect to 100 parts by weight of the meat.
상기 성형된 육류를 오븐에서 200~210℃의 온도조건으로 2분10초~2분20초 동안 가열하는 것을 특징으로 한다.The shaped meat is heated in an oven for 2 minutes 10 seconds to 2 minutes 20 seconds at a temperature condition of 200 ~ 210 ℃.
또한, 본 발명은 상기 방법으로 제조되는 유산균이 함유된 떡갈비를 제공한다.In addition, the present invention provides a tteokgalbi containing lactic acid bacteria prepared by the above method.
본 발명에 따른 유산균이 함유된 떡갈비는 가열 후에도 유산균이 일부 생장을 유지하고 있으므로 섭취시 대장 기능을 향상시킬 수 있는 효과가 있다.Tteokgalbi containing lactic acid bacteria according to the present invention has the effect of improving the bowel function when ingested because lactic acid bacteria maintain some growth even after heating.
또한, 본 발명의 유산균이 함유된 떡갈비는 오븐으로 구워 제조함으로 소비자가 섭취하기 직전에 떡갈비를 굽는 시간을 단축할 수 있는 장점이 있다.
In addition, the lactic acid bacteria-containing Tteokgalbi of the present invention has the advantage that it is possible to shorten the baking time of the Tteokgalbi just before ingestion by the consumer to bake.
이하, 본 발명을 상세히 설명하면 다음과 같다.
Hereinafter, the present invention will be described in detail.
유산균은 발효유 제조, 건강 및 기능성 식품, 정장제, 의약품 및 생균제제로 활용되고 있다. 유산균은 인간의 장내에 서식하면서 장내 이상발효를 억제하고, 장 기능을 활성화시켜 장 기능 이상을 개선시키는 동시에 섭생활동을 원활하게 유지시키는 역할을 한다.Lactic acid bacteria are used in the manufacture of fermented milk, health and functional foods, formal preparations, medicines and probiotics. Lactobacillus inhabits the human intestine and inhibits intestinal abnormal fermentation, and activates the intestinal function to improve the abnormal function of the intestine and at the same time plays a role in maintaining a smooth living.
하지만 유산균은 열에 약해 가열하면 사멸하는 단점이 있다.
However, lactic acid bacteria are weak to heat and have a disadvantage of dying when heated.
본 발명에서는 떡갈비에 내열성 유산균을 포함하여, 떡갈비를 가열 후에도 유산균이 일부 생장을 유지할 수 있도록 하는 것이 특징이다.
In the present invention, it is characterized by including the heat-resistant lactic acid bacteria in the tteokgalbi, so that the lactic acid bacteria can maintain some growth even after heating the tteokgalbi.
먼저 본 발명에 따른 유산균을 함유하는 떡갈비의 제조방법을 설명한다.
First, a method of preparing a tteokgalbi containing lactic acid bacteria according to the present invention will be described.
본 발명의 유산균을 함유하는 떡갈비의 제조방법은,The manufacturing method of the tteokgalbi containing the lactic acid bacteria of the present invention,
육류에 양념류와 내열성 유산균을 혼합하여 배합육을 만드는 단계(단계 1);Mixing the seasoning with the heat-resistant lactic acid bacteria in the meat to create a blended meat (step 1);
상기 배합육을 냉장숙성 및 성형하는 단계(단계 2); 및Refrigerating and shaping the blended meat (step 2); And
상기 성형된 배합육을 오븐에서 가열하여 떡갈비를 제조하는 단계(단계 3); Heating the molded compound meat in an oven to produce a rice cake rib (step 3);
를 포함한다.
.
상기 단계 1에서 육류는 돈육 또는 우육을 사용할 수 있고, 돈육 60~70중량% 및 우육 30~40중량%를 혼합하여 사용하는 것이 바람직하며, 작은 조각으로 그라인딩(grinding)하여 사용하는 것이 바람직하다.The meat in step 1 may use pork or beef, it is preferable to use a mixture of pork 60 to 70% by weight and beef 30 to 40% by weight, it is preferable to use the grinding (grinding) in small pieces.
상기 양념류는 물엿, 양파, 간장, 설탕, 마늘, 탈지대두, 파, 참기름, 정제소금, 인산염 및 후추를 포함할 수 있으나, 이에 한정되지는 않는다. 상기 양념류는 물엿 24~26중량%, 양파 19~21중량%, 간장 11~13중량%, 설탕 9~11중량%, 마늘 7~9중량%, 탈지대두 7~9중량%, 파 4~6중량%, 참기름 3~5중량%, 정제소금 4~6중량%, 인산염 1~3중량% 및 후추 1~2중량%를 혼합하는 것이 바람직하다.The seasonings may include starch syrup, onion, soy sauce, sugar, garlic, skim soybeans, green onions, sesame oil, refined salt, phosphate and pepper, but are not limited thereto. The seasonings are 24 to 26% by weight syrup, 19-21% by weight of onion, 11-13% by weight of soy sauce, 9-11% by weight of sugar, 7-9% by weight of garlic, 7-9% by weight of skimmed soybeans, leeks 4-6 It is preferable to mix the wt%, sesame oil 3-5%, refined salt 4-6%, phosphate 1-3%, and pepper 1-2%.
상기 육류 100 중량부에 대하여 양념류 25~30 중량부 및 내열성 유산균 0.002~0.003 중량부를 4~6분 동안 혼합하는 것이 바람직하다.It is preferable to mix 25-30 parts by weight of spices and 0.002-0.003 parts by weight of heat-resistant lactic acid bacteria with respect to 100 parts by weight of meat for 4-6 minutes.
상기 육류 100 중량부에 대하여 내열성 유산균이 0.002 중량부 미만 혼합되면 추후 가열 공정에서 유산균이 사멸되고 살아남는 유산균수가 너무 적게 되는 문제가 있으며, 0.003 중량부 초과 혼합되면 제조비용이 상승하는 문제가 있다. If less than 0.002 parts by weight of heat-resistant lactic acid bacteria is mixed with respect to 100 parts by weight of meat, there is a problem that the lactic acid bacteria are killed and the number of surviving lactic acid bacteria in the subsequent heating process is too small, if more than 0.003 parts by weight there is a problem that the manufacturing cost increases.
상기 내열성 유산균은 혼합 유산균 10중량%, 바실러스 코아귤런스(Bacillus coagulans) 20중량%, 요구르트 분말 40중량% 및 말토 덱스트린(malto dextrin) 30중량%로 이루어진 내열성 유산균을 사용하는 것이 바람직하다. 상기 혼합 유산균은 비피도박테리움 롱검(Bifidobacterium longum), 비피도박테리움 락티스(Bifidobacterium lactis), 락토바실러스 에시도필러스(Lactobacillus acidophilus), 비피도박테리움 람노서스(Bifidobacterium rhamnosus) 및 락토바실러스 파라카제이(Lactobacillus paracasei)로 구성된 군으로부터 선택된 하나 이상의 유산균이 혼합된 혼합 유산균을 사용하는 것이 바람직하다.
The heat resistant lactic acid bacteria is preferably 10% by weight of mixed lactic acid bacteria, Bacillus coagulans (Bacillus coagulans) 20% by weight, yogurt powder 40% by weight and malto dextrin (malto dextrin) it is preferable to use a heat resistant lactic acid bacteria. The mixed lactic acid bacteria are Bifidobacterium longum, Bifidobacterium lactis, Lactobacillus acidophilus, Bifidobacterium rhamnosus para and Lactobacillus parac. It is preferable to use mixed lactic acid bacteria mixed with one or more lactic acid bacteria selected from the group consisting of Lactobacillus paracasei.
상기 단계 2는 상기 배합육을 5℃ 이하 냉장실에서 12시간 동안 냉장숙성하는 것이 바람직하며, 상기 냉장숙성된 배합육을 성형기를 이용하여 일정한 모양으로 성형할 수 있다.
In step 2, the blended meat is preferably refrigerated for 12 hours in a refrigeration room at 5 ° C or less, and the refrigerated matured meat may be molded into a predetermined shape by using a molding machine.
상기 단계 3에서, 상기 성형된 배합육을 오븐에서 200~210℃의 온도조건으로 2분10초~2분20초 동안 가열하는 것이 바람직하다. 상기 조건으로 가열하는 경우 육즙이 살아있고 담백한 떡갈비를 제조할 수 있게 된다.
In the step 3, it is preferable to heat the molded compounded meat in an oven at a temperature condition of 200 ~ 210 ℃ for 2 minutes 10 seconds ~ 2 minutes 20 seconds. When heated to the above conditions it is possible to produce a lively and light tteokgalbi.
상기 단계 3 이후에 상기 제조된 떡갈비를 냉각하고, 급속동결한 후 포장하는 단계가 추가적으로 포함될 수 있다.
After the step 3, the step of cooling the prepared tteokgalbi, fast freezing and then packaging may be further included.
본 발명은 상기 방법으로 제조되는 유산균이 함유된 떡갈비를 제공한다. 상기 유산균이 함유된 떡갈비는 소비자들이 프라이팬에 3~4분 동안 구워서 섭취할 수 있다. 본 발명에 따른 떡갈비는 제조과정 중에 오븐으로 굽는 단계와 소비자들이 프라이팬에서 굽는 과정에서 가열이 됨에도 불구하고 일부 유산균이 생장을 유지하는 특징이 있다.
The present invention provides a tteokgalbi containing lactic acid bacteria prepared by the above method. Tteokgalbi containing the lactic acid bacteria can be consumed by consumers bake for 3-4 minutes in a frying pan. Tteokgalbi according to the present invention is characterized in that some lactobacillus maintains growth despite being heated in an oven during the manufacturing process and in the process of baking in a frying pan.
이하, 실시 예를 통하여 본 발명의 구성 및 효과를 더욱 상세히 설명하고자 한다. 이들 실시 예는 오로지 본 발명을 예시하기 위한 것일 뿐 본 발명의 범위가 이들 실시 예에 의해 제한되는 것은 아니다.
Hereinafter, the constitution and effects of the present invention will be described in more detail through examples. These examples are only for illustrating the present invention, but the scope of the present invention is not limited by these examples.
육류 100 중량부에 양념류 25 중량부 및 내열성 유산균 0.003 중량부를 5분 동안 혼합하여 배합육을 만들었다.25 parts by weight of seasonings and 0.003 parts by weight of heat-resistant lactic acid bacteria were mixed for 100 parts of meat to prepare a blended meat.
상기 육류는 돈육과 우육을 65 : 35 중량비로 사용하였으며, 상기 돈육과 우육은 잘게 그라인딩하여 사용하였다. The meat was used in a weight ratio of 65:35 pork and beef, and the pork and beef was finely ground.
상기 양념류는 물엿 25 중량%, 양파 20 중량%, 진간장 12.5중량%, 백설탕 10중량%, 마늘 7.5 중량%, 탈지대두 7.5중량%, 대파 5중량%, 참기름 4중량%, 정제소금 5중량%, 인산염 2.5 중량% 및 후추 1중량% 를 사용하였다. The seasoning is 25% by weight starch syrup, onion 20% by weight, soy sauce 12.5% by weight, white sugar 10% by weight, garlic 7.5% by weight, skim soybean 7.5% by weight, 5% by weight of sesame oil, 4% by weight of refined salt, 2.5 wt% phosphate and 1 wt% pepper were used.
상기 내열성 유산균은 비피도박테리움 롱검, 비피도박테리움 락티스, 락토바실러스 에시도필러스, 비피도박테리움 람노서스 및 락토바실러스 파라카제이로를 혼합한 혼합 유산균 10중량%, 바실러스 코아귤런스 20중량%, 요구르트 분말 40중량% 및 말토 덱스트린 30중량%로 혼합하여 제조하였다. 이 때 내열성 유산균의 생균수는 1.0 × 109 CFU/g 이었다.The heat resistant lactic acid bacteria is 10% by weight of mixed lactic acid bacteria, Bifidobacterium lactis, Lactobacillus ecidophilus, Bifidobacterium rhamnosus and Lactobacillus paracazero, 10% by weight, Bacillus coagulum Prepared by mixing 20% by weight, 40% by weight yogurt powder and 30% by weight maltodextrin. At this time, the number of viable cells of heat-resistant lactic acid bacteria was 1.0 × 10 9 CFU / g.
상기 배합육을 5℃이하 냉장실에서 12시간 동안 냉장숙성하였으며, 100g의 둥근 모양으로 성형하였다.The blended meat was refrigerated for 12 hours in a refrigerator at 5 ° C. or lower, and molded into a round shape of 100 g.
상기 성형된 배합육을 오븐에서 205℃의 온도조건으로 2분10초 동안 가열하여 떡갈비를 제조하였다.
The molded compound meat was heated in an oven at a temperature of 205 ° C. for 2 minutes and 10 seconds to prepare a rice cake rib.
상기 실시예 1에서 제조한 떡갈비를 프라이팬을 달구어, 3분 동안 구웠다.
The tteokgalbi prepared in Example 1 was heated in a frying pan and baked for 3 minutes.
[실험예 1][Experimental Example 1]
상기 실시예 1과 실시예 2에서 제조한 떡갈비를 중앙생명과학원(주)대덕연구원에 의뢰하여 유산균수를 검사하였으며, 그 결과를 표 1에 나타내었다.
Lactobacillus was examined by requesting the tteokgalbi prepared in Example 1 and Example 2 to Daedeok Research Institute of Life Science, and the results are shown in Table 1.
표 1에서 확인할 수 있는 바와 같이, 실시예 2의 떡갈비는 오븐에서 205℃의 온도조건으로 2분10초 동안 가열하였으며, 프라이팬에서 3분 동안 가열함에도 불구하고 1g 당 2,900,000 (CFU)의 유산균이 살아 있는 것을 알 수 있다.As can be seen in Table 1, the Tteokgalbi of Example 2 was heated for 2 minutes and 10 seconds at the temperature of 205 ℃ in the oven, 2,900,000 (CFU) of lactic acid bacteria per 1g despite heating for 3 minutes in a frying pan I can see that there is.
따라서, 본 발명에 따른 유산균이 함유된 떡갈비는 가열 후에도 유산균이 일부 생장을 유지하고 있으므로 섭취시 대장 기능을 향상시킬 수 있는 효과가 있다.Therefore, the lactic acid bacteria-containing Tteokgalbi according to the present invention has the effect of improving the colon function when ingested because the lactic acid bacteria maintain some growth even after heating.
또한, 본 발명의 유산균이 함유된 떡갈비는 오븐으로 구워 제조함으로 소비자가 섭취하기 직전에 떡갈비를 굽는 시간을 단축할 수 있는 장점이 있다.In addition, the lactic acid bacteria-containing Tteokgalbi of the present invention has the advantage that it is possible to shorten the baking time of the Tteokgalbi just before ingestion by the consumer to bake.
Claims (4)
상기 배합육을 냉장숙성 및 성형하는 단계(단계 2); 및
상기 성형된 배합육을 오븐에서 가열하여 떡갈비를 제조하는 단계(단계 3); 를 포함하되,
상기 단계 1에서, 상기 양념류는 물엿 24~26중량%, 양파 19~21중량%, 간장 11~13중량%, 설탕 9~11중량%, 마늘 7~9중량%, 탈지대두 7~9중량%, 파 4~6중량%, 참기름 3~5중량%, 정제소금 4~6중량%, 인산염 1~3중량% 및 후추 1~2중량%를 혼합하여 이루어지고,
상기 내열성 유산균은 혼합 유산균 10중량%, 바실러스 코아귤런스(Bacillus coagulans) 20중량%, 요구르트 분말 40중량% 및 말토 덱스트린(malto dextrin) 30중량%로 이루어지고, 상기 혼합 유산균은 비피도박테리움 롱검(Bifidobacterium longum), 비피도박테리움 락티스(Bifidobacterium lactis), 락토바실러스 에시도필러스(Lactobacillus acidophilus), 비피도박테리움 람노서스(Bifidobacterium rhamnosus) 및 락토바실러스 파라카제이(Lactobacillus paracasei)로 구성된 군으로부터 선택된 하나 이상의 유산균이 혼합된 혼합 유산균이며,
상기 단계 2에서, 상기 냉장숙성은 상기 배합육을 5℃ 이하 냉장실에서 12시간 동안 숙성하는 것이며,
상기 단계 3에서, 상기 오븐 가열은 상기 성형된 배합육을 오븐에서 200~210℃의 온도조건으로 2분10초~2분20초 동안 가열하는 것임을 특징으로 하는 유산균이 함유된 떡갈비 제조방법.
Mixing the seasoning with the heat-resistant lactic acid bacteria in the meat to create a blended meat (step 1);
Refrigerating and shaping the blended meat (step 2); And
Heating the molded compound meat in an oven to produce a rice cake rib (step 3); Including,
In the step 1, the seasonings are starch syrup 24 to 26% by weight, onion 19-21% by weight, soy sauce 11-13% by weight, sugar 9-11% by weight, garlic 7-9% by weight, skim soybean 7-9% by weight , Green onion 4-6% by weight, sesame oil 3-5% by weight, refined salt 4-6% by weight, phosphate 1-3% by weight and pepper 1-2% by weight,
The heat resistant lactic acid bacteria 10% by weight of mixed lactic acid bacteria, Bacillus coagulans (Bacillus coagulans) 20% by weight, yogurt powder 40% by weight and malto dextrin (malto dextrin) 30% by weight, the mixed lactic acid bacteria Bifidobacterium long gum (Bifidobacterium longum), Bifidobacterium lactis, Lactobacillus acidophilus, Bifidobacterium rhamnosus, and Lactobacillus paracasei It is a mixed lactic acid bacteria mixed with one or more lactic acid bacteria selected from,
In the step 2, the refrigeration maturation is to mature the blended meat for 12 hours in the refrigerator or less than 5 ℃,
In the step 3, the oven heating is lactic acid bacteria-containing lactobacillus production method characterized in that for heating the molded compound in the oven for 2 minutes 10 seconds to 2 minutes 20 seconds at a temperature condition of 200 ~ 210 ℃.
상기 육류 100 중량부에 대하여 양념류 25~30 중량부 및 내열성 유산균 0.002~0.003 중량부를 혼합하는 것을 특징으로 하는 유산균이 함유된 떡갈비 제조방법.
The method of claim 1, wherein in step 1
Lactic acid bacteria-containing lactobacillus production method characterized in that 25 to 30 parts by weight of spices and 0.002 to 0.003 parts by weight of heat-resistant lactic acid bacteria is mixed with respect to 100 parts by weight of meat.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN100389534C (en) * | 2003-03-26 | 2008-05-21 | Lg产电株式会社 | Method of diagnosing inverter trouble |
| KR101248572B1 (en) | 2012-10-25 | 2013-04-02 | (주)에스앤비푸드 농업회사법인 | Functional tteok-galbi using mixture and fementation of sesame meals and soybean and the manufacturing method thereof |
| KR101264659B1 (en) | 2012-10-25 | 2013-05-15 | (주)에스앤비푸드 농업회사법인 | Functional pork cutlet using mixture and fementation of sesame meals and soybean and the manufacturing method thereof |
| KR20220102313A (en) | 2021-01-13 | 2022-07-20 | 주식회사 최시한요리연구소 | Manufacturing Method of Tteokgalbi |
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| KR100826637B1 (en) | 2007-02-22 | 2008-05-02 | 건국대학교 산학협력단 | Functional meat product using kimchi and method for preparing the same |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR100826637B1 (en) | 2007-02-22 | 2008-05-02 | 건국대학교 산학협력단 | Functional meat product using kimchi and method for preparing the same |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100389534C (en) * | 2003-03-26 | 2008-05-21 | Lg产电株式会社 | Method of diagnosing inverter trouble |
| KR101248572B1 (en) | 2012-10-25 | 2013-04-02 | (주)에스앤비푸드 농업회사법인 | Functional tteok-galbi using mixture and fementation of sesame meals and soybean and the manufacturing method thereof |
| KR101264659B1 (en) | 2012-10-25 | 2013-05-15 | (주)에스앤비푸드 농업회사법인 | Functional pork cutlet using mixture and fementation of sesame meals and soybean and the manufacturing method thereof |
| KR20220102313A (en) | 2021-01-13 | 2022-07-20 | 주식회사 최시한요리연구소 | Manufacturing Method of Tteokgalbi |
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